diff options
| -rw-r--r-- | .gitattributes | 4 | ||||
| -rw-r--r-- | LICENSE.txt | 11 | ||||
| -rw-r--r-- | README.md | 2 | ||||
| -rw-r--r-- | old/60025-8.txt | 20367 | ||||
| -rw-r--r-- | old/60025-8.zip | bin | 282719 -> 0 bytes | |||
| -rw-r--r-- | old/60025-h.zip | bin | 900830 -> 0 bytes | |||
| -rw-r--r-- | old/60025-h/60025-h.htm | 24734 | ||||
| -rw-r--r-- | old/60025-h/images/beef.png | bin | 96744 -> 0 bytes | |||
| -rw-r--r-- | old/60025-h/images/beef_thumb.png | bin | 39665 -> 0 bytes | |||
| -rw-r--r-- | old/60025-h/images/cover.jpg | bin | 68871 -> 0 bytes | |||
| -rw-r--r-- | old/60025-h/images/mutton.png | bin | 63215 -> 0 bytes | |||
| -rw-r--r-- | old/60025-h/images/mutton_thumb.png | bin | 46862 -> 0 bytes | |||
| -rw-r--r-- | old/60025-h/images/pork.png | bin | 39587 -> 0 bytes | |||
| -rw-r--r-- | old/60025-h/images/pork_thumb.png | bin | 22905 -> 0 bytes | |||
| -rw-r--r-- | old/60025-h/images/veal.png | bin | 57728 -> 0 bytes | |||
| -rw-r--r-- | old/60025-h/images/veal_thumb.png | bin | 43710 -> 0 bytes | |||
| -rw-r--r-- | old/60025-h/images/venison.png | bin | 72595 -> 0 bytes | |||
| -rw-r--r-- | old/60025-h/images/venison_thumb.png | bin | 33921 -> 0 bytes | |||
| -rw-r--r-- | old/60025.txt | 20367 | ||||
| -rw-r--r-- | old/60025.zip | bin | 282665 -> 0 bytes |
20 files changed, 17 insertions, 65468 deletions
diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..36fe73e --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #60025 (https://www.gutenberg.org/ebooks/60025) diff --git a/old/60025-8.txt b/old/60025-8.txt deleted file mode 100644 index 1e2be03..0000000 --- a/old/60025-8.txt +++ /dev/null @@ -1,20367 +0,0 @@ -Project Gutenberg's Miss Leslie's Complete Cookery, by Eliza Leslie - -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: Miss Leslie's Complete Cookery - Directions for Cookery, in Its Various Branches - -Author: Eliza Leslie - -Release Date: July 31, 2019 [EBook #60025] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK MISS LESLIE'S COMPLETE COOKERY *** - - - - -Produced by Julia Miller, Gemma J. Wright and the Online -Distributed Proofreading Team at http://www.pgdp.net (This -file was produced from images generously made available -by The Internet Archive/American Libraries.) - - - - - -Transcriber's note: - - -Text enclosed by underscores is in italics (_italics_). - -Corrections and alterations from the original can be found at the end -of the book. The original indexes have been retained, and a new index -added which combines the two and corrects the alphabetical order. - -Scans of the original book can be found at -https://archive.org/details/misslesliescompcol00lesl - - - - - Miss Leslie's Complete Cookery. - - DIRECTIONS FOR COOKERY, - IN ITS - VARIOUS BRANCHES. - - BY MISS LESLIE. - - FORTY-NINTH EDITION. - - THOROUGHLY REVISED, WITH ADDITIONS. - - PHILADELPHIA: - HENRY CAREY BAIRD, - (SUCCESSOR TO E. L. CAREY,) - NO. 7 HART'S BUILDING, SIXTH ST. ABOVE CHESTNUT. - 1853. - - - - - Entered according to Act of Congress, in the year 1837, by - E. L. CAREY & A. HART, - in the Clerk's Office of the District Court of the United States, in - and for the Eastern District of Pennsylvania. - - Entered according to Act of Congress, in the year 1851, by - HENRY CAREY BAIRD, - in the Clerk's Office of the District Court of the United States, in - and for the Eastern District of Pennsylvania. - - STEREOTYPED BY L. JOHNSON AND CO. - PHILADELPHIA. - PRINTED BY T. K. AND P. G. COLLINS. - - - - -PREFACE. - - -In preparing a new and carefully revised edition of this, my first -work on general cookery, I have introduced improvements, corrected -errors, and added new receipts, that I trust will, on trial, be -found satisfactory. The success of the book (proved by its immense -and increasing circulation,) affords conclusive evidence that it has -obtained the approbation of a large number of my countrywomen; many of -whom have informed me that it has made practical housewives of young -ladies who have entered into married life with no other acquirements -than a few showy accomplishments. Gentlemen, also, have told me of -great improvements in the family-table, after presenting their wives -with this manual of domestic cookery; and that, after a morning devoted -to the fatigues of business, they no longer find themselves subjected -to the annoyance of an ill-dressed dinner. - -No man (or woman either) ought to be incapable of distinguishing bad -eatables from good ones. Yet, I have heard some few ladies boast of -that incapacity, as something meritorious, and declare that they -considered the quality, the preparation, and even the taste of food, as -things entirely beneath the attention of a rational being; their own -minds being always occupied with objects of far greater importance. - -Let no man marry such a woman.[A] If indifferent to her own food, -he will find her still more indifferent to his. A wife who cares -not, or knows not what a table ought to be, always has bad cooks; -for she cannot distinguish a bad one from a good one, dislikes -change, and wonders how her husband can attach any importance to so -trifling a circumstance as his dinner. Yet, though, for the sake of -"preserving the peace," he may bring himself to pass over, as "trifling -circumstances," the defects of his daily repasts, he will find himself -not a little mortified, when, on inviting a friend to dinner, he finds -his table disgraced by washy soup, poultry half raw, gravy unskimmed, -and vegetables undrained; to say nothing of sour bread, ponderous -puddings, curdled custards tasting of nothing, and tough pastry. - -Let all housekeepers remember that there is no possibility of producing -nice dishes without a liberal allowance of good ingredients. "Out of -nothing, nothing can come," is a homely proverb, but a true one. And so -is the ancient caution against being "penny-wise and pound-foolish." -By judicious management, and by taking due care that nothing is wasted -or thrown away which might be used to advantage, one family will live -"excellently well," at no greater cost in the end than another family -is expending on a table that never has a good thing upon it. - -A sufficiency of wholesome and well-prepared food is absolutely -necessary to the preservation of health and strength, both of body and -mind. Ill-fed children rarely grow up with vigorous constitutions; and -dyspepsia, in adults, is as frequently produced by eating food that is -unpalatable or disagreeable to their taste, as by indulging too much -in things they peculiarly relish. For those who possess the means of -living well, it is a false (and sometimes fatal) economy to live badly; -particularly when there is a lavish expenditure in fine clothes, fine -furniture, and other ostentations, only excusable when _not_ purchased -at the expense of health and comfort. - - ELIZA LESLIE. - - _Philadelphia, Jan. 16, 1851._ - - -FOOTNOTES: - -[A] My instructress, the late Mrs. Goodfellow, remarked, in allusion to -the dullness or silliness of some of her pupils, "It requires a head -even to make cakes." - - - - -INTRODUCTORY HINTS. - -WEIGHTS AND MEASURES. - - -We recommend to all families that they should keep in the house a pair -of scales, (one of the scales deep enough to hold flour, sugar, &c., -conveniently,) and a set of tin measures; as accuracy in proportioning -the ingredients is indispensable to success in cookery. It is best -to have the scales permanently fixed to a small beam projecting (for -instance) from one of the shelves of the store-room. This will preclude -the frequent inconvenience of their getting twisted, unlinked, and -otherwise out of order; a common consequence of putting them in and out -of their box, and carrying them from place to place. The weights (of -which there should be a set from two pounds to a quarter of an ounce) -ought carefully to be kept in the box, that none of them may be lost or -mislaid. - -A set of tin measures (with small spouts or lips) from a gallon down -to half a jill, will be found very convenient in every kitchen; though -common pitchers, bowls, glasses, &c. may be substituted. It is also -well to have a set of wooden measures from a bushel to a quarter of a -peck. - -Let it be remembered, that of liquid measure-- - - Two jills are half a pint. - Two pints--one quart. - Four quarts--one gallon. - -Of dry measure-- - - Half a gallon is a quarter of a peck. - One gallon--half a peck. - Two gallons--one peck. - Four gallons--half a bushel. - Eight gallons--one bushel. - -About twenty-five drops of any thin liquid will fill a common sized -tea-spoon. - -Four table-spoonfuls or half a jill, will fill a common wine glass. - -Four wine glasses will fill a half-pint or common tumbler, or a large -coffee-cup. - -A quart black bottle holds in reality about a pint and a half. - -Of flour, butter, sugar, and most articles used in cakes and pastry, -a quart is generally about equal in quantity to a pound avoirdupois, -(sixteen ounces.) Avoirdupois is the weight designated throughout this -book. - -Ten eggs generally weigh one pound before they are broken. - -A table-spoonful of salt is generally about one ounce. - - - - -GENERAL CONTENTS. - - - Page - - Soups; including those of Fish 13 - - Fish; various ways of dressing 42 - - Shell Fish; Oysters, Lobsters, Crabs, &c. 57 - - Beef; including pickling and smoking it 68 - - Veal 93 - - Mutton and Lamb 106 - - Pork; including Bacon, Sausages, &c. 114 - - Venison; Hares, Rabbits, &c. 133 - - Poultry and Game 140 - - Gravy and Sauces 162 - - Store Fish Sauces; Catchups, &c. 171 - - Flavoured Vinegars 179 - - Vegetables; including Indian Corn, Tomatas, Mushrooms, &c. 183 - - Eggs; usual ways of dressing, including Omelets 206 - - Pickling 212 - - Sweetmeats; including Preserves and Jellies 230 - - Pastry and Puddings; also Pancakes, Dumplings, Custards, &c. 272 - - Syllabubs; also Ice Creams and Blancmange 318 - - Cakes; including various sweet Cakes and Gingerbread 334 - - Warm Cakes for Breakfast and Tea; also, Bread, Yeast, Butter, - Cheese, Tea, Coffee, &c. 367 - - Domestic Liquors; including home-made Beer, Wines, Shrub, - Cordials, &c. 391 - - Preparations for the Sick 411 - - Perfumery 423 - - Miscellaneous Receipts 431 - - Additional Receipts 438 - - * * * * * - - Animals used as Butchers' Meat 513 - - Index 517 - - - - -MISS LESLIE'S COOKERY - - - - -SOUPS. - - -GENERAL REMARKS. - -Always use soft water for making soup, and be careful to proportion the -quantity of water to that of the meat. Somewhat less than a quart of -water to a pound of meat, is a good rule for common soups. Rich soups, -intended for company, may have a still smaller allowance of water. - -Soup should always be made entirely of fresh meat that has not been -previously cooked. An exception to this rule may sometimes be made in -favour of the remains of a piece of roast beef that has been _very -much_ under-done in roasting. This may be _added_ to a good piece of -raw meat. Cold ham, also, may be occasionally put into white soups. - -Soup made of cold meat has always a vapid, disagreeable taste, very -perceptible through all the seasoning, and which nothing indeed can -disguise. Also, it will be of a bad, dingy colour. The juices of the -meat having been exhausted by the first cooking, the undue proportion -of watery liquid renders it, for soup, indigestible and unwholesome, as -well as unpalatable. As there is little or no nutriment to be derived -from soup made with cold meat, it is better to refrain from using it -for this purpose, and to devote the leavings of the table to some -other object. No person accustomed to really good soup, made from -fresh meat, can ever be deceived in the taste, even when flavoured -with wine and spices. It is not true that French cooks have the art of -producing _excellent_ soups from cold scraps. There is much _bad_ soup -to be found in France, at inferior houses; but _good_ French cooks are -not, as is generally supposed, really in the practice of concocting -any dishes out of the refuse of the table. And we repeat, that cold -meat, even when perfectly good, and used in a large quantity, has not -sufficient substance to flavour soup, or to render it wholesome. - -Soup, however, that has been originally made of raw meat entirely, is -frequently better the second day than the first; provided that it is -re-boiled only for a very short time, and that no additional water is -added to it. - -Unless it has been allowed to boil too hard, so as to exhaust the -water, the soup-pot will not require replenishing. When it is found -absolutely necessary to do so, the additional water must be boiling hot -when poured in; if lukewarm or cold, it will entirely spoil the soup. - -Every particle of fat should be carefully skimmed from the surface. -Greasy soup is disgusting and unwholesome. The lean of meat is much -better for soup than the fat. - -Long and slow boiling is necessary to extract the strength from the -meat. If boiled fast over a large fire, the meat becomes hard and -tough, and will not give out its juices. - -Potatoes, if boiled in the soup, are thought by some to render it -unwholesome, from the opinion that the water in which potatoes have -been cooked is almost a poison. As potatoes are a part of every dinner, -it is very easy to take a few out of the pot in which they have been -boiled by themselves, and to cut them up and add them to the soup just -before it goes to table. Remove all shreds of meat and bone. - -The cook should season the soup but very slightly with salt and pepper. -If she puts in too much, it may spoil it for the taste of most of those -that are to eat it; but if too little, it is easy to add more to your -own plate. - -The practice of thickening soup by stirring flour into it is not a good -one, as it spoils both the appearance and the taste. If made with a -sufficient quantity of good fresh meat, and not too much water, and if -boiled long and slowly, it will have substance enough without flour. - - -FAMILY SOUP. - -Take a shin or leg of beef that has been newly killed; the fore leg is -best, as there is the most meat on it. Have it cut into three pieces, -and wash it well. To each pound allow somewhat less than a quart of -water; for instance, to ten pounds of leg of beef, nine quarts of -water is a good proportion. Put it into a large pot, and add half a -table-spoonful of salt. Hang it over a good fire, as early as six -o'clock in the morning, if you dine at two. When it has come to a -hard boil, and the scum has risen, (which it will do as soon as it -has boiled,) skim it well. Do not remove the lid more frequently than -is absolutely necessary, as uncovering the pot causes the flavour -to evaporate. Then set it on hot coals in the corner, and keep it -simmering steadily, adding fresh coals so as to continue a regular heat. - -About nine o'clock, put in four carrots, one parsnip, and a large -onion cut into slices, and four small turnips, and eight tomatas, also -cut up; add a head of celery cut small. Put in a very small head of -cabbage, cut into little pieces. If you have any objection to cabbage, -substitute a larger proportion of the other vegetables. Put in also a -bunch of sweet marjoram, tied up in a thin muslin rag to prevent its -floating on the top. - -Let the soup simmer unceasingly till two o'clock, skimming it well: -then take it up, and put it into a tureen. If your dinner hour is -later, you may of course begin the soup later; but it will require at -least eight hours' cooking; remembering to put in the vegetables three -hours after the meat. - -If you wish to send the meat to table, take the best part of it out of -the soup, about two hours before dinner. Have ready another pot with -a dozen tomatas and a few cloves. Moisten them with a little of the -soup, just sufficient to keep them from burning. When the tomatas have -stewed down soft, put the meat upon them, and let it brown till dinner -time over a few coals, keeping the pot closely covered: then send it to -table on a dish by itself. Let the remainder of the meat be left in the -large pot till you send up the soup, as by that time it will be boiled -to rags and have transferred all its flavour to the liquid, which -should be served up free from shreds. - -This soup will be greatly improved by the addition of a few dozen -ochras cut into very thin slices, and put in with the other vegetables. -You may put Lima beans into it, green peas, or indeed any vegetables -you like: or you may thicken it with ochras and tomatas only. - -Next day, take what is left of the soup, put it into a pot, and simmer -it over hot coals for half an hour: a longer time will weaken the -taste. If it has been well made and kept in a cool place, it will be -found better the second day than the first. - -If your family is very small, and the leg of beef large and the season -winter, it may furnish soup for four successive days. Cut the beef in -half; make soup of the first half, in the manner above directed, and -have the remainder warmed next day: then on the third day make fresh -soup of the second half. - -We have been minute in these directions; for if strictly followed, the -soup, though plain, will be found excellent. - -If you do not intend to serve up the meat separately, break to pieces -all the bones with a mallet or kitchen cleaver. This, by causing them -to give out their marrow, &c., will greatly enrich the liquid. Do this, -of course, when you first begin the soup. It is a slovenly and vulgar -practice to send soup to table with shreds of meat and bits of bone in -it. - - -FINE BEEF SOUP. - -Begin this soup the day before it is wanted. Take a good piece of fresh -beef that has been newly killed: any substantial part will do that has -not too much fat about it: a fore leg is very good for this purpose. -Wash it well. Cut off all the meat, and break up the bones. Put the -meat and the bones into a large pot, very early in the day, so as to -allow eight or nine hours for its boiling. Proportion the water to the -quantity of meat--about a pint and a half to each pound. Sprinkle the -meat with a small quantity of pepper and salt. Pour on the water, hang -it over a moderate fire, and boil it slowly: carefully skimming off all -the fat that rises to the top, and keeping it closely covered, except -when you raise the lid to skim it. Do not, on any account, put in -additional water to this soup while it is boiling; and take care that -the boiling goes steadily on, as, if it stops, the soup will be much -injured. But if the fire is too great, and the soup boils too fast, the -meat will become hard and tough, and will not give out its juices. - -After the meat is reduced to rags, and the soup sufficiently boiled, -remove the pot from the fire, and let it stand in the corner for a -quarter of an hour to settle. Then take it up, strain it into a large -earthen pan, cover it, and set it away in a cool dry place till next -day. Straining it makes it clear and bright, and frees it from the -shreds of meat and bone. If you find that it jellies in the pan, (which -it will if properly made,) do not disturb it till you are ready to -put it into the pot for the second boiling, as breaking the jelly may -prevent it from keeping well. - -On the following morning, boil separately, carrots, turnips, onions, -celery, and whatever other vegetables you intend to thicken the soup -with. Tomatas will greatly improve it. Prepare them by taking off the -skin, cutting them into small pieces, and stewing them in their own -juice till they are entirely dissolved. Put on the carrots before any -of the other vegetables, as they require the longest time to boil. Or -you may slice and put into the soup a portion of the vegetables you are -boiling for dinner; but they must be nearly done before you put them -in, as the second boiling of the soup should not exceed half an hour, -or indeed, just sufficient time to heat it thoroughly. - -Scrape off carefully from the cake of jellied soup whatever fat or -sediment may still be remaining on it; divide the jelly into pieces, -and about half an hour before it is to go to table, put it into a pot, -add the various vegetables, (having first sliced them,) in sufficient -quantities to make the soup very thick; hang it over the fire and -let it boil slowly, or simmer steadily till dinner time. Boiling it -much on the second day will destroy the flavour, and render it flat -and insipid. For this reason, in making fine, clear beef soup, the -vegetables are to be cooked separately. They need not be put in the -first day, as the soup is to be strained; and on the second day, -if put in raw, the length of time required to cook them would spoil -the soup by doing it too much. We repeat, that when soup has been -sufficiently boiled on the first day, and all the juices and flavour of -the meat thoroughly extracted, half an hour is the utmost it requires -on the second. - -Carefully avoid seasoning it too highly. Soup, otherwise excellent, is -frequently spoiled by too much pepper and salt. These condiments can be -added at table, according to the taste of those that are eating it; but -if too large a proportion of them is put in by the cook, there is then -no remedy, and the soup may by some be found uneatable. - -Many persons prefer boiling all the vegetables in the soup on the -first day, thinking that they improve its flavour. This may be done -in common soup that is not to be strained, but is inadmissible if you -wish it to be very bright and clear. Also, unless you have a garden and -a profusion of vegetables of your own, it is somewhat extravagant, as -when strained out they are of no further use, and are therefore wasted. - - -MUTTON SOUP. - -Cut off the shoulder part of a fore quarter of mutton, and having cut -all the meat from the bone, put it into a soup pot with two quarts of -water. As soon as it boils, skim it well, and then slacken the fire -and simmer the meat for an hour and a half. Then take the remainder of -the mutton, and put it whole into the soup-pot with sufficient boiling -water to cover it well, and salt it to your taste. Skim it the moment -the fresh piece of meat begins to boil, and about every quarter of an -hour afterwards. It should boil slowly five hours. Prepare half a -dozen turnips, four carrots,[B] and three onions, (all cut up, but not -small,) and put them in about an hour and a half before dinner. You may -also put in some small dumplings. Add some chopped parsley. - -Cut the meat off the scrag into small pieces, and send it to table in -the tureen with the soup. The other half of the mutton should be served -on a separate dish, with whole turnips boiled and laid round it. Many -persons are fond of mutton that has been boiled in soup. - -You may thicken this soup with rice or barley that has first been -soaked in cold water; or with green peas; or with young corn, cut down -from the cob; or with tomatas scalded, peeled, and cut into pieces. - -_Cabbage Soup_ may be made in the same manner, of neck of mutton. Omit -all the other vegetables, and put in a large head of white cabbage, -stripped of the outside leaves, and cut small. - -_Noodle Soup_ can be made in this manner also. Noodles are a mixture of -flour and beaten egg, made into a stiff paste, kneaded, rolled out very -thin, and cut into long narrow slips, not thicker than straws, and then -dried three or four hours in the sun, on tin or pewter plates. They -must be put in the soup shortly before dinner, as, if boiled too long -they will go to pieces. - -With the mutton that is taken from the soup you may send to table some -suet dumplings, boiled in another pot, and served on a separate dish. -Make them in the proportion of half a pound of beef suet to a pound -and a quarter of flour. Chop the suet as fine as possible, rub it into -the flour, and mix it into a dough with a little cold water. Roll it -out thick, and cut it into dumplings about as large as the top of a -tumbler, and boil them an hour. - - -FOOTNOTES: - -[B] The carrots should be put in early, as they require a long time to -boil; if full grown, at least three hours. - - -VEAL SOUP. - -The knuckle or leg of veal is the best for soup. Wash it and break up -the bones. Put it into a pot with a pound of ham or bacon cut into -pieces, and water enough to cover the meat. A set of calf's feet, cut -in half, will greatly improve it. After it has stewed slowly, till all -the meat drops to pieces, strain it, return it to the pot, and put in -a head of celery cut small, three onions, a bunch of sweet marjoram, a -carrot and a turnip cut into pieces, and two dozen black pepper-corns, -but not any salt. Add some small dumplings made of flour and butter. -Simmer it another hour, or till all the vegetables are sufficiently -done, and thus send it to table. - -You may thicken it with noodles, that is paste made of flour and beaten -egg, and cut into long thin slips. Or with vermicelli, rice, or barley; -or with green peas, or asparagus tops. - - -RICH VEAL SOUP. - -Take three pounds of the scrag of a neck of veal, cut it into pieces, -and put it with the bones (which must be broken up) into a pot with two -quarts of water. Stew it till the meat is done to rags, and skim it -well. Then strain it and return it to the pot. - -Blanch and pound in a mortar to a smooth paste, a quarter of a pound -of sweet almonds, and mix them with the yolks of six hard boiled eggs -grated, and a pint of cream, which must first have been boiled or it -will curdle in the soup. Season it with nutmeg and mace. Stir the -mixture into the soup, and let it boil afterward about three minutes, -stirring all the time. Lay in the bottom of the tureen some slices of -bread without the crust. Pour the soup upon it, and send it to table. - - -CLEAR GRAVY SOUP. - -Having well buttered the inside of a nicely tinned stew-pot, cut half -a pound of ham into slices, and lay them at the bottom, with three -pounds of the lean of fresh beef, and as much veal, cut from the bones, -which you must afterward break to pieces, and lay on the meat. Cover -the pan closely, and set it over a quick fire. When the meat begins to -stick to the pan, turn it; and when there is a nice brown glaze at the -bottom, cover the meat with cold water. Watch it well, and when it is -just coming to a boil, put in a pint of water. This will cause the scum -to rise. Skim it well, and then pour in another pint of water; skim it -again; pour in water as before, a pint at a time, and repeat this till -no more scum rises. In skimming, carefully avoid stirring the soup, as -that will injure its clearness. - -In the mean time prepare your vegetables. Peel off the outer skin of -three large white onions and slice them. Pare three large turnips, and -slice them also. Wash clean and cut into small pieces three carrots, -and three large heads of celery. If you cannot obtain fresh celery, -substitute a large table-spoonful of celery seed, tied up in a bit of -clear muslin. Put the vegetables into the soup, and then place the -pot on one side of the fire, where the heat is not so great as in the -middle. Let it boil gently for four hours. Then strain the soup through -a fine towel or linen bag into a large stone pan, but do not squeeze -the bag, or the soap will be cloudy, and look dull instead of clear. -In pouring it into the straining cloth, be careful not to disturb the -ingredients at the bottom of the soup-pot. - -This soup should be of a fine clear amber colour. If not perfectly -bright after straining, you may clarify it in this manner. Put it into -the stew-pan. Break the whites of two eggs into a basin, carefully -avoiding the smallest particle of the yolk. Beat the white of egg to -a stiff froth, and then mix it gradually with the soup. Set it over -the fire, and stir it till it boils briskly. Then take it off, and set -it beside the fire to settle for ten minutes. Strain it then through -a clean napkin, and it will be fit for use. But it is better to have -the soup clear by making it carefully, than to depend on clarifying it -afterward, as the white of egg weakens the taste. - -In making this (which is quite a show-soup) it is customary to reverse -the general rule, and pour in cold water. - - -SOUPE À LA JULIENNE. - -Make a gravy soup as in the preceding receipt, and strain it before you -put in the vegetables. Cut some turnips and carrots into ribands, and -some onions and celery into lozenges or long diamond-shaped pieces. -Boil them separately. When the vegetables are thoroughly boiled, put -them with the soup into the tureen, and then lay gently on the top some -small squares of toasted bread without crust; taking care that they do -not crumble down and disturb the brightness of the soup, which should -be of a clear amber colour. - - -MACCARONI SOUP. - -This also is made of clear gravy soup. Cut up and boil the maccaroni by -itself in a very little water, allowing a quarter of a pound to a quart -of soup. The pieces should be about an inch long. Put a small piece of -butter with it. It must boil till tender, but not till it breaks. Throw -it into the soup shortly before it goes to table, and give it one boil -up. Send to table with it a plate or glass of rasped Parmesan or other -rich cheese, with a dessert spoon in it, that those who like it may put -it into their soup on the plate. - -While the maccaroni is boiling, take care that it does not get into -lumps. - - -RICH MACCARONI SOUP. - -Take a quart of clear gravy soup, and boil in it a pound of the best -maccaroni cut into pieces. When it is tender, take out half of the -maccaroni, and add to the remainder two quarts more of the soup. Boil -it till the maccaroni is entirely dissolved and incorporated with the -liquid. Strain it: then return it to the soup-pan, and add to it the -remainder of the maccaroni, (that was taken out before the pieces -broke,) and put in a quarter of a pound of grated Parmesan cheese. Let -it simmer awhile, but take it up before it comes to a boil. - -It may be made with milk instead of gravy soup. - - -VERMICELLI SOUP. - -Cut a knuckle of veal, or a neck of mutton into small pieces, and put -them, with the bones broken up, into a large stew-pan. Add the meat -sliced from a hock or shank of ham, a quarter of a pound of butter, two -large onions sliced, a bunch of sweet herbs, and a head of celery cut -small. Cover the pan closely, and set it without any water over a slow -fire for an hour or more, to extract the essence from the meat. Then -skim it well, and pour in four quarts of boiling water, and let it boil -gently till all the meat is reduced to rags. Strain it, set it again on -the fire, and add a quarter of a pound of vermicelli, which has first -been scalded in boiling water. Season it to your taste with a little -cayenne pepper, and let it boil five minutes. Lay a large slice of -bread in the bottom of your tureen, and pour the soup upon it. - -For the veal or mutton you may substitute a pair of large fowls cut -into pieces; always adding the ham or a few slices of bacon, without -which it will be insipid. Old fowls that are fit for no other purpose -will do very well for soup. - - -MILK SOUP. - -Boil two quarts of milk with a quarter of a pound of sweet almonds, -and two ounces of bitter ones, blanched and broken to pieces, and a -large stick of cinnamon broken up. Stir in sugar enough to make it very -sweet. When it has boiled, strain it. Cut some thin slices of bread, -and (having pared off the crust) toast them. Lay them in the bottom -of a tureen, pour a little of the hot milk over them, and cover them -close, that they may soak. Beat the yolks of five eggs very light. -Set the milk on hot coals, and add the eggs to it by degrees; stirring -it all the time till it thickens. Then take it off instantly, lest it -curdle, and pour it into the tureen, boiling not, over the bread. - -This will be still better if you cover the bottom with slices of baked -apple. - - -RICH BROWN SOUP. - -Take six pounds of the lean of fresh beef, cut from the bone. Stick it -over with four dozen cloves. Season it with a tea-spoonful of salt, a -tea-spoonful of pepper, a tea-spoonful of mace, and a beaten nutmeg. -Slice half a dozen onions; fry them in butter; chop them, and spread -them over the meat after you have put it into the soup-pot. Pour -in five quarts of water, and stew it slowly for five or six hours; -skimming it well. When the meat has dissolved into shreds, strain it, -and return the liquid to the pot. Then add a tumbler and a half, or six -wine glasses of claret or port wine. Simmer it again slowly till dinner -time. When the soup is reduced to three quarts, it is done enough. Put -it into a tureen, and send it to table. - - -RICH WHITE SOUP. - -Take a pair of large fat fowls. Cut them up. Butter the inside of the -soup-pot, and put in the pieces of fowl with two pounds of the lean of -veal, cut into pieces, or with four calf's feet cut in half. Season -them with a tea-spoonful of salt, a half tea-spoonful of cayenne -pepper, and a dozen blades of mace. Cover them with water, and stew -it slowly for an hour, skimming it well. Then take out the breasts and -wings of the fowls, and having cut off the flesh, chop it fine. Keep -the pot covered, and the veal and the remainder of the fowls still -stewing. - -Mix the chopped chicken with the grated crumb of about one quarter of -a loaf of stale bread, (a six cent loaf,) having soaked the crumbs in -a little warm milk. Have ready the yolks of four hard boiled eggs, -a dozen sweet almonds, and half a dozen bitter ones blanched and -broken small. Mix the egg and almonds with the chopped chicken and -grated bread, and pound all in a mortar till it is well incorporated. -Strain the soup from the meat and fowl, and stir this mixture into the -liquid, after it has stewed till reduced to two quarts. Having boiled -separately a quart of cream or rich milk, add it hot to the soup, a -little at a time. Cover it, and let it simmer a few minutes longer. -Then send it to table. - -These two soups (the brown and the white) are suited to dinner parties. - - -MEG MERRILIES' SOUP. - -Take four pounds of venison, or if you cannot procure venison you may -substitute the lean of fresh beef or mutton. Season it with pepper and -salt, put it into a large pot, (break the bones and lay them on the -meat,) pour in four quarts of water, and boil it three hours, skimming -it well. Then strain it, and put it into another pot. - -Cut up a hare or a rabbit, a pair of partridges, and a pair of grouse; -or one of each, with a pheasant, a woodcock, or any other game that -you can most easily obtain. Season them and put them into the soup. -Add a dozen small onions, a couple of heads of celery cut small, and -half a dozen sliced potatoes. Let the soup simmer till the game is -sufficiently done, and all the vegetables tender. - -This is the soup with which the gipsy, Meg Merrilies, regaled Dominie -Sampson. - -When game is used for soup, it must be newly killed, and quite fresh. - - -VENISON SOUP. - -Take four pounds of freshly killed venison cut off from the bones, and -one pound of ham in small slices. Add an onion minced, and black pepper -to your taste. Put only as much water as will cover it, and stew it -gently for an hour, keeping the pot closely covered. Then skim it well, -and pour in a quart of boiling water. Add a head of celery cut into -small pieces, and half a dozen blades of mace. Boil it gently two hours -and a half. Then put in a quarter of a pound of butter, divided into -small pieces and rolled in flour, and half a pint of port or Madeira -wine. Let it boil a quarter of an hour longer, and then send it to -table with the meat in it. - - -HARE OR RABBIT SOUP. - -Take a large newly killed hare, or two rabbits; cut them up and wash -the pieces. Save all the blood, (which adds much to the flavour of the -hare,) and strain it through a sieve. Put the pieces into a soup-pot -with four whole onions stuck with a few cloves, four or five blades of -mace, a head of celery cut small, and a bunch of parsley with a large -bunch of sweet marjoram and one of sweet basil, all tied together. -Salt and cayenne to your taste. Pour in three quarts of water, and -stew it gently an hour and a half. Then put in the strained blood and -simmer it for another hour, at least. Do not let it actually boil, as -that will cause the blood to curdle. Then strain it, and pound half the -meat in a mortar, and stir it into the soup to thicken it, and cut the -remainder of the meat into small mouthfuls. Stir in, at the last, a -jill or two glasses of red wine, and a large table-spoonful of currant -jelly. Boil it slowly a few minutes longer, and then put it into your -tureen. It will be much improved by the addition of two or three dozen -small force-meat balls, about the size of a nutmeg. This soup will -require cooking at least four hours. - -Partridge, pheasant, or grouse soup may be made in a similar manner. - -If you have any clear gravy soup, you may cut up the hare, season it -as above, and put it into a jug or jar well covered and set in boiling -water till the meat is tender. Then put it into the gravy soup, add the -wine, and let it come to a boil. Send it to table with the pieces of -the hare in the soup. - -When hare soup is made in this last manner, omit using the blood. - - -MULLAGATAWNY SOUP, - -AS MADE IN INDIA. - -Take a quarter of an ounce of China turmeric, the third of an ounce of -cassia, three drachms of black pepper, two drachms of cayenne pepper, -and an ounce of coriander seeds. These must all be pounded fine in a -mortar, and well mixed and sifted. They will make sufficient curry -powder for the following quantity of soup: - -Take two large fowls, or three pounds of the lean of veal. Cut the -flesh entirely from the bones in small pieces, and put it into a -stew-pan with two quarts of water. Let it boil slowly for half an -hour, skimming it well. Prepare four large onions, minced, and fried -in two ounces of butter. Add to them the curry powder, and moisten the -whole with broth from the stew-pan, mixed with a little rice flour. -When thoroughly mixed, stir the seasoning into the soup, and simmer it -till it is as smooth and thick as cream, and till the chicken or veal -is perfectly tender. Then stir into it the juice of a lemon; and five -minutes after take up the soup, with the meat in it, and serve it in -the tureen. - -Send to table separately, boiled rice on a hot water dish to keep it -warm. The rice is to be put into the plates of soup by those who eat it. - -To boil rice for this soup in the East India fashion:--Pick and wash -half a pound in warm water. Put it into a saucepan. Pour two quarts -of boiling water over it, and cover the pan closely. Set it in a warm -place by the fire, to cook gradually in the hot water. In an hour pour -off all the water, and setting the pan on hot coals, stir up and toss -the rice with a fork, so as to separate the grains, and to dry without -hardening it. Do not use a spoon, as that will not loosen the grains -sufficiently. You may toss it with two forks. - - -MOCK TURTLE OR CALF'S HEAD SOUP. - -This soup will require eight hours to prepare. Take a large calf's -head, and having cleaned, washed, and soaked it, put it into a pot with -a knuckle of veal, and the hock of a ham, or a few slices of bacon; but -previously cut off and reserve enough of the veal to make two dozen -small force-meat balls. Put the head and the other meat into as much -water as will cover it very well, so that it may not be necessary to -replenish it: this soup being always made very rich. Let it boil slowly -four hours, skimming it carefully. As soon as no more scum rises, -put in six potatoes, and three turnips, all sliced thin; with equal -proportions of parsley, sweet marjoram, and sweet basil, chopped fine; -and cayenne pepper to your taste. The ham will salt it sufficiently. - -An hour before you send the meat to table, make about two dozen small -force-meat balls of minced veal and beef-suet in equal quantities, -seasoned with pepper and salt; sweet herbs, grated lemon-peel, and -powdered nutmeg and mace. Add some beaten yolk of egg to make all these -ingredients stick together. Flour the balls very well, and fry them -in butter. Before you put them into the soup, take out the head, and -the other meat. Cut the meat from the head in small pieces, and return -it to the soup. When the soup is nearly done, stir in half a pint of -Madeira. Have ready at least a dozen egg-balls made of the yolks of -hard boiled eggs, grated or pounded in a mortar, and mixed with a -little flour and sufficient raw yolk of egg to bind them. Make them up -into the form and size of boy's marbles. Throw them into the soup at -the last, and also squeeze in the juice of a lemon. Let it get another -slow boil, and then put it into the tureen. - - * * * * * - -We omit a receipt for _real_ turtle soup, as when that very expensive, -complicated, and difficult dish is prepared in a private family, it is -advisable to hire a first-rate cook for the express purpose. - -An easy way is to get it ready made, in any quantity you please, from a -turtle-soup house. - - -OX TAIL SOUP. - -Three ox tails will make a large tureen full of soup. Desire the -butcher to divide them at the joints. Rub them with salt, and put them -to soak in warm water, while you prepare the vegetables. Put into a -large pot or stew-pan four onions peeled and quartered, a bunch of -parsley, two sliced carrots, two sliced turnips, and two dozen pepper -corns. Then put in the tails, and pour on three quarts of water. - -Cover the pot, and set it on hot coals by the side of the fire. Keep -it gently simmering for about three hours, supplying it well with -fresh hot coals. Skim it carefully. When the meat is quite tender, and -falls from the bones, strain the soup into another pot, and add to it -a spoonful of mushroom catchup, and two spoonfuls of butter rubbed in -flour. - -You may thicken it also with the pulp of a dozen onions first fried -soft, and then rubbed through a cullender. After it is thickened, let -it just boil up, and then send it to table, with small squares of -toasted bread in the tureen. - - -OCHRA SOUP. - -Take a large slice of ham (cold boiled ham is best) and two pounds -of the lean of fresh beef; cut all the meat into small pieces. Add a -quarter of a pound of butter slightly melted: twelve large tomatas -pared and cut small; five dozen ochras cut into slices not thicker -than a cent; and a little cayenne pepper to your taste. Put all these -ingredients into a pot; cover them with boiling water, and let them -stew slowly for an hour. Then add three quarts of _hot_ water, and -increase the heat so as to make the soup boil. Skim it well, and stir -it frequently with a wooden or silver spoon. - -Boil it till the tomatas are all to pieces, and the ochras entirely -dissolved. Strain it, and then serve it up with toasted bread cut into -dice, put in after it comes out of the pot. - -This soup will be improved by a pint of shelled Lima beans, boiled by -themselves, and put into the tureen just before you send it to table. - - -BEAN SOUP. - -Put two quarts of dried white beans into soak the night before you make -the soup, which should be put on as early in the day as possible. - -Take five pounds of the lean of fresh beef--the coarse pieces will do. -Cut them up, and put them into your soup-pot with the bones belonging -to them, (which should be broken to pieces,) and a pound of bacon cut -very small. If you have the remains of a piece of beef that has been -roasted the day before, and so much under-done that the juices remain -in it, you may put it into the pot, and its bones along with it. Season -the meat with pepper only, and pour on it six quarts of water. As soon -as it boils take off the scum, and put in the beans (having first -drained them) and a head of celery cut small, or a table-spoonful of -pounded celery-seed. Boil it slowly till the meat is done to shreds, -and the beans all dissolved. Then strain it through a cullender into -the tureen, and put into it small squares of toasted bread with the -crust cut off. - -Some prefer it with the beans boiled soft, but not quite dissolved. In -this case, do not strain it; but take out the meat and bones with a -fork before you send it to table. - - -PEAS SOUP. - -Soak two quarts of dried or split peas over-night. In the morning take -three pounds of the lean of fresh beef, and a pound of bacon or pickled -pork. Cut them into pieces, and put them into a large soup-pot with the -peas, (which must first be well drained,) and a table-spoonful of dried -mint rubbed to powder. Add five quarts of water, and boil the soup -gently for three hours, skimming it well, and then put in four heads of -celery cut small, or two table-spoonfuls of pounded celery seed. - -It must be boiled till the peas are entirely dissolved, so as to be -no longer distinguishable, and the celery quite soft. Then strain it -into a tureen, and serve it up with toasted bread cut in dice. Omit the -crust of the bread. - -Stir it up immediately before it goes to table, as it is apt to settle, -and be thick at the bottom and thin at the top. - - -GREEN PEAS SOUP. - -Take four pounds of knuckle of veal, and a pound of bacon. Cut them to -pieces, and put them into a soup kettle with a sprig of mint and five -quarts of water. Boil it moderately fast, and skim it well. When the -meat is boiled to rags, strain it out, and put to the liquor a quart of -young green peas. Boil them till they are entirely dissolved, and till -they have thickened the soup, and given it a green colour.[C] - -Have ready two quarts of green peas that have been boiled in another -pot with a sprig of mint, and two or three lumps of loaf sugar, (which -will greatly improve the taste.) After they have boiled in this pot -twenty minutes, take out the mint, put the whole peas into the pot -of soup, and boil all together about ten minutes. Then put it into a -tureen, and send it to table. - -Never use hard old green peas for this soup, or for any other purpose. -When they begin to turn yellow, it is time to leave them off for the -season. - -Lima bean soup may be made in the same manner. - - -FOOTNOTES: - -[C] You may greatly improve the colour by pounding a handful of spinach -in a mortar, straining the juice, and adding it to the soup about a -quarter of an hour before it has done boiling. - - -ASPARAGUS SOUP. - -Asparagus soup may be made in a similar manner to that of green peas. -You must have four or five bunches of asparagus. Cut off the green -tops, and put half of them into the soup, after the meat has been -boiled to pieces and strained out. The asparagus must be boiled till -quite dissolved, and till it has given a green colour to the soup. Then -take the remainder of the asparagus tops (which must all this time have -been lying in cold water) and put them into the soup, and let them boil -about twenty minutes. Serve it up with small squares of toast in the -tureen. - - * * * * * - -You may heighten the green of this soup by adding the juice of a -handful of spinach, pounded in a mortar and strained. Or you may -colour it with the juice of boiled spinach squeezed through a cloth. -The spinach juice should be put in fifteen or ten minutes before you -take up the soup, as a short boiling in it will take off the peculiar -taste. - - -FRIAR'S CHICKEN. - -Cut up four pounds of knuckle of veal; season it with white pepper -and salt: put it into a soup-pan and let it boil slowly till the meat -drops from the bone. Then strain it off. Have ready a pair of young -fowls skinned, and cut up as you carve them at table. Season them with -white pepper, salt, and mace. Put them into the soup, add a handful of -chopped parsley, and let them boil. When the pieces of chicken are all -quite tender, have ready four or five eggs well beaten. Stir the egg -into the soup, and take it immediately off the fire lest it curdle. -Serve up the chicken in the soup. - -Rabbits may be substituted for fowls. - - -CAT-FISH SOUP. - -Cat-fish that have been caught near the middle of the river are much -nicer than those that are taken near the shore where they have access -to impure food. The small white ones are the best. Having cut off their -heads, skin the fish, and clean them, and cut them in three. To twelve -small cat-fish allow a pound and a half of ham. Cut the ham into small -pieces, or mouthfuls, and scald it two or three times in boiling water, -lest it be too salt. Chop together a bunch of parsley and some sweet -marjoram stripped from the stalks. Put these ingredients into a soup -kettle and season them with pepper: the ham will make it salt enough. -Add a head of celery cut small, or a large table-spoonful of celery -seed tied up in a bit of clear muslin to prevent its dispersing. Put -in two quarts of water, cover the kettle, and let it boil slowly till -every thing is sufficiently done, and the fish and ham quite tender. -Skim it frequently. Boil in another vessel a quart of rich milk, in -which you have melted a quarter of a pound of butter divided into small -bits and rolled in flour. Pour it hot to the soup, and stir in at the -last the beaten yolks of four eggs. Give it another boil, just to take -off the rawness of the eggs, and then put it into a tureen, taking out -the bag of celery seed before you send the soup to table, and adding -some toasted bread cut into small squares. In making toast for soup, -cut the bread thick, and pare off all the crust. - -Before you send it to table, remove the back-bones of the cat-fish. - -Eel soup may be made in the same manner: chicken soup also. - - -LOBSTER SOUP. - -Have ready a good broth made of a knuckle of veal boiled slowly in as -much water as will cover it, till the meat is reduced to rags. It must -then be well strained. - -Having boiled three fine middle-sized lobsters, extract all the meat -from the body and claws. Bruise part of the coral in a mortar, and -also an equal quantity of the meat. Mix them well together. Add mace, -nutmeg, cayenne, and a little grated lemon-peel; and make them up into -force-meat balls, binding the mixture with the yolk of an egg slightly -beaten. - -Take three quarts of the veal broth, and put into it the meat of the -lobsters cut into mouthfuls. Boil it together about twenty minutes. -Then thicken it with the remaining coral, (which you must first rub -through a sieve,) and add the force-meat balls, and a little butter -rolled in flour. Simmer it gently for ten minutes, but do not let it -come to a boil, as that will injure the colour. Pour it into a tureen, -and send it to table immediately. - - -OYSTER SOUP. - -Season two quarts of oysters with a little cayenne. Then take them out -of the liquor. Grate and roll fine a dozen crackers. Put them into the -liquor with a large lump of fresh butter. When the grated biscuit has -quite dissolved, add a quart of milk with a grated nutmeg, and a dozen -blades of mace; and, if in season, a head of celery split fine and cut -into small pieces. Season it to your taste with pepper. - -Mix the whole together, and set it in a closely covered vessel over a -slow fire. When it comes to a boil, put in the oysters; and when it -comes to a boil again, they will be sufficiently done. - -Before you send it to table put into the tureen some toasted bread cut -into small squares, omitting the crust. - - -ANOTHER OYSTER SOUP. - -Take two quarts of large oysters. Strain their liquor into a soup pan; -season it with a tea-spoonful of whole pepper, a tea-spoonful of grated -nutmeg, the same quantity of whole cloves, and seven or eight blades of -mace. If the oysters are fresh, add a large tea-spoonful of salt; if -they are salt oysters, none is requisite. Set the pan on hot coals, -and boil it slowly (skimming it when necessary) till you find that it -is sufficiently flavoured with the taste of the spice. In the mean -time (having cut out the hard part) chop the oysters fine, with some -hard-boiled yolk of egg. Take the liquor from the fire, and strain out -the spice from it. Then return it to the soup pan, and put the chopped -oysters into it, with whatever liquid may have continued about them. -Add a quarter of a pound of butter, divided into little bits and rolled -in flour. Cover the pan, and let it boil hard about five minutes. If -oysters are cooked too much they become tough and tasteless. - - -CLAM SOUP. - -Having put your clams into a pot of boiling water to make them open -easily, take them from the shells, carefully saving the liquor. To the -liquor of fifty opened clams, allow three quarts of water. Mix the -water with the liquor of the clams and put it into a large pot with a -knuckle of veal, the bone of which should be chopped in four places. -When it has simmered slowly three hours, put in a large bunch of sweet -herbs, a beaten nutmeg, a tea-spoonful of mace, and a table-spoonful -of whole pepper, but no salt, as the salt of the clam liquor will be -sufficient. Stew it slowly an hour longer, and then strain it. When you -have returned the liquor to the pot, add a quarter of a pound of butter -divided into four and each bit rolled in flour. Then put in the clams, -(having cut them in pieces,) and let it boil fifteen minutes. Send it -to table with toasted bread in it cut into dice. - -This soup will be greatly improved by the addition of small force-meat -balls. Make them of cold minced veal or chicken, mixed with equal -quantities of chopped suet and sweet marjoram, and a smaller -proportion of hard-boiled egg, grated lemon-peel, and powdered nutmeg. -Pound all the ingredients together in a mortar, adding a little pepper -and salt. Break in a raw egg or two (in proportion to the quantity) to -bind the whole together and prevent it from crumbling to pieces. When -thoroughly mixed, make the force-meat into small balls, and let them -boil ten minutes in the soup, shortly before you send it to table. If -you are obliged to make them of raw veal or raw chicken they must boil -longer. - -It will be a great improvement first to pound the clams in a mortar. - -Oyster soup may be made in this manner. - - -PLAIN CLAM SOUP. - -Take a hundred clams, well washed, and put them into a large pot of -boiling water. This will cause the shells to open. As they open take -them out, and extract the clams, taking care to save the liquor. Mix -with the liquor a quart of water, (or what will be much better, a quart -of milk,) and thicken it with butter rolled in flour. Add a small -bunch of sweet marjoram, and a large table-spoonful of whole pepper. -Put the liquid into a pot over a moderate fire. Make some little round -dumplings (about the size of a hickory nut) of flour and butter, and -put them into the soup. When it comes to a boil, put in the clams, and -keep them boiling an hour. Take them out before you send the soup to -table. - -When the soup is done, take out the sweet marjoram. Have ready some -toasted bread cut into small squares or dice. Put it into the soup -before you send it to table. - -You may make oyster soup in a similar manner. - - -WATER SOUCHY. - -Cut up four flounders, or half a dozen perch, two onions, and a bunch -of parsley. Put them into three quarts of water, and boil them till -the fish go entirely to pieces, and dissolve in the water. Then strain -the liquor through a sieve and put it into a kettle or stew-pan. Have -ready a few more fish with the heads, tails, and fins removed, and the -brown skin taken off. Cut little notches in them, and lay them for a -short time in very cold water. Then put them into the stew-pan with -the liquor or soup-stock of the first fish. Season with pepper, salt, -and mace, and add half a pint of white wine or two table-spoonfuls of -vinegar. Boil it gently for a quarter of an hour, and skim it well. - -Provide some parsley roots, cut into slices and boiled till very -tender; and also a quantity of parsley leaves boiled nice and green. -After the fish-pan has boiled moderately fifteen minutes, take it off -the fire, and put in the parsley roots; also a little mushroom catchup. - -Take out the fish and lay them in a broad deep dish, or in a tureen, -and then pour on the soup very gently for fear of breaking them. Strew -the green parsley leaves over the top. Have ready plates of bread and -butter, which it is customary to eat with water souchy. - -You may omit the wine or vinegar, and flavour the soup just before you -take it from the fire with essence of anchovy, or with any other of the -essences and compound fish-sauces that are in general use. - -Water souchy (commonly pronounced _sookey_) is a Dutch soup. It may be -made of any sort of small fish; but flounders and perch are generally -used for it. It is very good made of carp. - - - - -FISH. - - -REMARKS. - -In choosing fresh fish, select only those that are thick and firm, with -bright scales and stiff fins; the gills a very lively red, and the eyes -full and prominent. In the summer, as soon as they are brought home, -clean them, and put them in ice till you are ready to cook them; and -even then do not attempt to keep a fresh fish till next day. Mackerel -cannot be cooked too soon, as they spoil more readily than any other -fish. - -Oysters in the shell may be kept from a week to a fortnight, by the -following process. Cover them with water, and wash them clean with a -birch broom. Then lay them with the deep or concave part of the shell -undermost, and sprinkle each of them well with salt and Indian meal. -Fill up the tub with cold water. Repeat this every day; first pouring -off the liquid of the day before. - -The tub must stand all the time in a cool cellar, and be covered well -with an old blanket, carpeting, or something of the sort. - -If carefully attended to, oysters kept in this manner will not only -live but fatten. - -It is customary to eat fish only at the commencement of the dinner. -Fish and soup are generally served up alone, before any of the other -dishes appear, and with no vegetable but potatoes; it being considered -a solecism in good taste to accompany them with any of the other -productions of the garden except a little horse-radish, parsley, &c. as -garnishing. - -In England and at the most fashionable tables in America, bread only is -eaten with fish. To this rule salt cod is an exception. - - -TO BOIL FRESH SALMON. - -Scale and clean the fish, handling it as little as possible, and -cutting it open no more than is absolutely necessary. Place it on the -strainer of a large fish-kettle and fill it up with cold water. Throw -in a handful of salt. Let it boil slowly. The length of time depends on -the size and weight of the fish. You may allow a quarter of an hour to -each pound; but experience alone can determine the exact time. It must -however be thoroughly done, as nothing is more disgusting than fish -that is under-cooked. You may try it with a fork. Skim it well or the -colour will be bad. - -The minute it is completely boiled, lift up the strainer and rest it -across the top of the kettle, that the fish may drain, and then, if you -cannot send it to table immediately, cover it with a soft napkin or -flannel several folds double, to keep it firm by absorbing the moisture. - -Send it to table on a hot dish. Garnish with scraped horseradish and -curled parsley. Have ready a small tureen of lobster sauce to accompany -the salmon. - -Take what is left of it after dinner, and put it into a deep dish with -a close cover. Having saved some of the water in which the fish was -boiled, take a quart of it, and season it with half an ounce of whole -pepper, and half an ounce of whole cloves, half a pint of the best -vinegar, and a tea-spoonful of salt. Boil it; and when cold, pour it -over the fish, and cover it closely again. In a cold place, and set on -ice, it will keep a day or two, and may be eaten at breakfast or supper. - -If much of the salmon has been left, you must proportion a larger -quantity of the pickle. - -Boil salmon trout in a similar manner. - - -TO BAKE FRESH SALMON WHOLE. - -Having cleaned a small or moderate sized salmon, season it with salt, -pepper, and powdered mace rubbed on it both outside and in. Skewer it -with the tail turned round and put to the mouth. Lay it on a stand or -trivet in a deep dish or pan, and stick it over with bits of butter -rolled in flour. Put it into the oven, and baste it occasionally, while -baking, with its own drippings. - -Garnish it with horseradish and sprigs of curled parsley, laid -alternately round the edge of the dish; and send to table with it a -small tureen of lobster sauce. - -Salmon trout may be drest in the same manner. - - -SALMON BAKED IN SLICES. - -Take out the bone and cut the flesh into slices. Season them with -cayenne and salt. Melt two ounces of butter that has been rolled in -flour, in a half pint of water, and mix with it two large glasses -of port wine, two table-spoonfuls of catchup, and two of soy. This -allowance is for a small quantity of salmon. For a large dish you must -proportion the ingredients accordingly. You may add the juice of a -large lemon. Mix all well. Then strain it and pour it over the slices -of salmon. Tie a sheet of buttered paper over the dish, and put it into -the oven. - -You may bake trout or carp in the same manner. - - -SALMON STEAKS. - -Split the salmon and take out the bone as nicely as possible, without -mangling the flesh. Then cut it into fillets or steaks about an inch -thick. Dry them lightly in a cloth, and dredge them with flour. Take -care not to squeeze or press them. Have ready some clear bright coals, -such as are fit for beef-steaks. Let the gridiron be clean and bright, -and rub the bars with chalk to prevent the fish from sticking. Broil -the slices thoroughly, turning them with steak tongs. Send them to -table hot, wrapped in the folds of a napkin that has been heated. Serve -up with them anchovy, or prawn, or lobster sauce. - -Many epicures consider this the best way of cooking salmon. - -Another way, perhaps still nicer, is to take some pieces of white paper -and butter them well. Wrap in each a slice of salmon, securing the -paper around them with a string or pins. Lay them on a gridiron, and -broil them over a clear but moderate fire, till thoroughly done. Take -off the paper, and send the cutlets to table hot, garnished with fried -parsley. - -Serve up with them prawn or lobster sauce in a boat. - - -PICKLED SALMON. - -Take a fine fresh salmon, and having cleaned it, cut it into large -pieces, and boil it in salted water as if for eating. Then drain it, -wrap it in a dry cloth, and set it in a cold place till next day. -Then make the pickle, which must be in proportion to the quantity of -fish. To one quart of the water in which the salmon was boiled, allow -two quarts of the best vinegar, one ounce of whole black pepper, one -nutmeg grated, and a dozen blades of mace. Boil all these together in -a kettle closely covered to prevent the flavour from evaporating. When -the vinegar thus prepared is quite cold, pour it over the salmon, and -put on the top a table-spoonful of sweet oil, which will make it keep -the longer. - -Cover it closely, put it in a dry cool place, and it will be good for -many months. - -This is the nicest way of preserving salmon, and is approved by all who -have tried it. Garnish with fennel. - - -SMOKED SALMON. - -Cut the fish up the back; clean, and scale it, and take out the roe, -but do not wash it. Take the bone neatly out. Rub it well inside and -out with a mixture of salt and fine Havanna sugar, in equal quantities, -and a small portion of saltpetre. Cover the fish with a board on which -weights are placed to press it down, and let it lie thus for two days -and two nights. Drain it from the salt, wipe it dry, stretch it open, -and fasten it so with pieces of stick. Then hang it up and smoke it -over a wood fire. It will be smoked sufficiently in five or six days. - -When you wish to eat it, cut off slices, soak them awhile in lukewarm -water, and broil them for breakfast. - - -TO BOIL HALIBUT. - -Halibut is seldom cooked whole; a piece weighing from four to six -pounds being generally thought sufficient. Score deeply the skin of the -back, and when you put it into the kettle lay it on the strainer with -the back undermost. Cover it with cold water, and throw in a handful -of salt. Do not let it come to a boil too fast. Skim it carefully, -and when it has boiled hard a few minutes, hang the kettle higher, or -diminish the fire under it, so as to let it simmer for about thirty or -thirty-five minutes. Then drain it, and send it to table, garnished -with alternate heaps of grated horse-radish and curled parsley, and -accompanied by a boat of egg-sauce. - -What is left of the halibut, you may prepare for the supper-table -by mincing it when cold, and seasoning it with a dressing of salt, -cayenne, sweet oil, hard-boiled yolk of egg, and a large proportion of -vinegar. - - -HALIBUT CUTLETS. - -Cut your halibut into steaks or cutlets about an inch thick. Wipe them -with a dry cloth, and season them with salt and cayenne pepper. Have -ready a pan of yolk of egg well beaten, and a large flat dish of grated -bread crumbs. - -Put some fresh lard or clarified beef dripping into a frying pan, and -hold it over a clear fire till it boils. Dip your cutlets into the -beaten egg, and then into the bread crumbs. Fry them of a light brown. -Serve them up hot, with the gravy in the bottom of the dish. - -Salmon or any large fish may be fried in the same manner. - -Halibut cutlets are very fine cut quite thin and fried in the best -sweet oil, omitting the egg and bread crumbs. - - -TO BROIL MACKEREL. - -Mackerel cannot be eaten in perfection except at the sea side, where -it can be had immediately out of the water. It loses its flavour in a -very few hours, and spoils sooner than any other fish. Broiling is the -best way of cooking it. - -Clean two fine fresh mackerel, and wipe them dry with a cloth. Split -them open and rub them with salt. Spread some very bright coals on -the hearth, and set the gridiron over them well greased. Lay on the -mackerel, and broil them very nicely, taking care not to let them burn. -When one side is quite done, turn them on the other. Lay them on a hot -dish, and butter and pepper them before they go to table. Garnish them -with lumps or pats of minced parsley mixed with butter, pepper and salt. - - -BOILED MACKEREL. - -Clean the mackerel well, and let them lie a short time in vinegar and -water. Then put them into the fish-kettle with cold water and a handful -of salt. Boil them slowly. If small, they will be sufficiently cooked -in twenty minutes. When the eye starts and the tail splits they are -done. Take them up immediately on finding them boiled enough. If they -stand any time in the water they will break. - -Serve them up with parsley sauce, and garnish the dish with lumps of -minced parsley. - -They are eaten with mustard. - -For boiling, choose those that have soft roes. - -Another way is to put them in cold salt and water, and let them warm -gradually for an hour. Then give them one hard boil, and they will be -done. - - -TO BOIL SALT CODFISH. - -The day previous to that on which it is to be eaten, take the fish -about four o'clock in the afternoon, and put it into a kettle of cold -water. Then place it within the kitchen fire-place, so as to keep it -blood-warm. Next morning at ten, take out the fish, scrub it clean with -a hard brush, and put it into a kettle of fresh cold water, into which -a jill of molasses has been stirred. The molasses will be found an -improvement. Place the kettle again near the fire, until about twenty -minutes before dinner. Then hang it over the fire, and boil it hard a -quarter of an hour, or a little more. - -When done, drain it, and cut it into large pieces. Wrap them closely in -a fine napkin and send them to table on a large dish, garnished round -the edge with hard-boiled eggs, either cut in half, or in circular -slices, yolks and whites together. Have ready in a small tureen, -egg-sauce made with drawn butter, thickened with hard-boiled eggs -chopped fine. Place on one side of the fish a dish of mashed potatoes, -on the other a dish of boiled parsnips. - -The most usual way of preparing salt cod for eating when it comes to -table, is (after picking out all the bones) to mince it fine on your -plate, and mix it with mashed potato, parsnip, and egg-sauce; seasoning -it to your taste with cayenne and mustard. What is left may be prepared -for breakfast next morning. It should be put into a skillet or spider, -which must be well buttered inside, and set over hot coals to warm and -brown. Or it may be made up into small cakes and fried. - -You may add to the mixture onions boiled and chopped. - - -TO BOIL FRESH COD. - -Having washed and cleaned the fish, leave out the roe and liver; rub -some salt on the inside, and if the weather is very cold you may keep -it till next day. Put sufficient water in the fish-kettle to cover the -fish very well, and add to the water a large handful of salt. As soon -as the salt is entirely melted put in the fish. A very small codfish -will be done in about twenty minutes, (after the water has boiled;) -a large one will take half an hour, or more. Garnish with the roe -and liver fried, or with scraped horseradish. Send it to table with -oyster-sauce in a boat. Or you may make a sauce by flavouring your -melted butter with a glass of port wine, and a table-spoonful or more, -of soy. - - -ANOTHER WAY OF BOILING FRESH COD. - -Put the fish into cold water with a handful of salt, and let it slowly -and gradually warm for three hours if the cod is large, and two hours -if it is small. Then increase the fire, and boil it hard for a few -minutes only. - - -BAKED SHAD. - -Keep on the head and fins. Make a force-meat or stuffing of grated -bread crumbs, cold boiled ham or bacon minced fine, sweet marjoram, -red pepper, and a little powdered mace or cloves. Moisten it with -beaten yolk of egg. Stuff the inside of the fish with it, reserving a -little to rub over the outside, having first rubbed the fish all over -with yolk of egg. Lay the fish in a deep pan, patting its tail to its -mouth. Pour into the bottom of the pan a little water, and add a jill -of port wine, and a piece of butter rolled in flour. Bake it well, -and when it is done, send it to table with the gravy poured round it. -Garnish with slices of lemon. - -Any fish may be baked in the same manner. - -A large fish of ten or twelve pounds weight, will require about two -hours baking. - - -TO BROIL A SHAD. - -Split and wash the shad, and afterwards dry it in a cloth. Season it -with salt and pepper. Have ready a bed of clear bright coals. Grease -your gridiron well, and as soon as it is hot lay the shad upon it, -and broil it for about a quarter of an hour or more, according to the -thickness. Butter it well, and send it to table. You may serve with it -melted butter in a sauce-boat. - -Or you may cut it into three pieces and broil it without splitting. It -will then, of course, require a longer time. If done in this manner, -send it to table with melted butter poured over it. - - -BOILED ROCK-FISH. - -Having cleaned the rock-fish, put it into a fish-kettle with water -enough to cover it well, having first dissolved a handful of salt in -the water. Set it over a moderate fire, and do not let it boil too -fast. Skim it well. - -When done, drain it, and put it on a large dish. Have ready a few eggs -boiled hard. Cut them in half, and lay them closely on the back of the -fish in a straight line from the head to the tail. Send with it in a -boat, celery sauce flavoured with a little cayenne. - - -SEA BASS OR BLACK FISH. - -May be boiled and served up in the above manner. - - -PICKLED ROCK-FISH. - -Have ready a large rock-fish. Put on your fish-kettle with a -sufficiency of water to cover the fish amply; spring or pump water is -best. As soon as the water boils, throw in a tea-cup full of salt, and -put in the fish. Boil it gently for about half an hour, skimming it -well. Then take it out, and drain it, laying it slantingly. Reserve a -part of the water in which the fish has been boiled, and season it to -your taste with whole cloves, pepper, and mace. Boil it up to extract -the strength from the spice, and after it has boiled add to it an equal -quantity of the best vinegar. You must have enough of this liquid to -cover the fish again. When the fish is quite cold, cut off the head and -tail, and cut the body into large pieces, extracting the back-bone. Put -it into a stone jar, and when the spiced liquor is cold, pour it on the -fish, cover the jar closely, and set it in a cool place. It will be fit -for use in a day or two, and if well secured from the air, and put into -a cold place will keep a fortnight. - - -FRIED PERCH. - -Having cleaned the fish and dried them with a cloth, lay them, side by -side, on a board or large dish; sprinkle them with salt, and dredge -them with flour. After a while turn them, and salt and dredge the other -side. Put some lard or fresh beef-dripping into a frying-pan, and hold -it over the fire. When the lard boils, put in the fish and fry them of -a yellowish brown. Send to table with them in a boat, melted butter -flavoured with soy or catchup. - -Flounders or other small fish may be fried in the same manner. Also -tutaug or porgies. - -You may know when the lard or dripping is hot enough, by dipping in the -tail of one of the fish. If it becomes crisp immediately, the lard is -in a proper state for frying. Or you may try it with a piece of stale -bread, which will become brown directly, if the lard is in order. - -There should always be enough of lard to cover the fish entirely. After -they have fried five minutes on one side, turn them and fry them five -minutes on the other. Skim the lard or dripping always before you put -in the fish. - - -TO FRY TROUT. - -Having cleaned the fish, and cut off the fins, dredge them with flour. -Have ready some beaten yolk of egg, and in a separate dish some grated -bread crumbs. Dip each fish into the egg, and then strew them with -bread crumbs. Put some butter or fresh beef-dripping into a frying-pan, -and hold it over the fire till it is boiling hot; then, (having skimmed -it,) put in the fish and fry them. - -Prepare some melted butter with a spoonful of mushroom-catchup and -a spoonful of lemon-pickle stirred into it. Send it to table in a -sauce-boat to eat with the fish. - -You may fry carp and flounders in the same manner. - - -TO BOIL TROUT. - -Put a handful of salt into the water. When it boils put in the trout. -Boil them fast about twenty minutes, according to their size. - -For sauce, send with them melted butter, and put some soy into it; or -flavour it with catchup. - - -FRIED SEA BASS. - -Score the fish on the back with a knife, and season them with salt and -cayenne pepper. Cut some small onions in round slices, and chop fine a -bunch of parsley. Put some butter into a frying-pan over the fire, and -when it is boiling hot lay in the fish. When they are about half done -put the onions and parsley into the pan. Keep turning the fish that the -onions and parsley may adhere to both sides. When quite done, put them -into the dish in which they are to go to table, and garnish the edge of -the dish with hard boiled eggs cut in round slices. - -Make in the pan in which they have been fried, a gravy, by adding some -butter rolled in flour, and a small quantity of vinegar. Pour it into -the dish with the fish. - - -STURGEON CUTLETS OR STEAKS. - -This is the most approved way of dressing sturgeon. Carefully take off -the skin, as its oiliness will give the fish a strong and disagreeable -taste when cooked. Cut from the tail-piece slices about half an inch -thick, rub them with salt, and broil them over a clear fire of bright -coals. Butter them, sprinkle them with cayenne pepper, and send them -to table hot, garnished with sliced lemon, as lemon-juice is generally -squeezed over them when eaten. - -Another way is to make a seasoning of bread crumbs, sweet herbs, pepper -and salt. First dip the slices of sturgeon in beaten yolk of egg, then -cover them with seasoning, wrap them up closely in sheets of white -paper well buttered, broil them over a clear fire, and send them to -table either with or without the papers. - - -STEWED CARP. - -Having cut off the head, tail, and fins, season the carp with salt, -pepper, and powdered mace, both inside and out. Rub the seasoning -on very well, and let them lay in it an hour. Then put them into a -stew-pan with a little parsley shred fine, a whole onion, a little -sweet marjoram, a tea-cup of thick cream or very rich milk, and a lump -of butter rolled in flour. Pour in sufficient water to cover the carp, -and let it stew half an hour. Some port wine will improve it. - -Perch may be done in the same way. - -You may dress a piece of sturgeon in this manner, but you must first -boil it for twenty minutes to extract the oil. Take off the skin before -you proceed to stew the fish. - - -CHOWDER. - -Take half a pound of salt pork, and having half boiled it, cut it into -slips, and with some of them cover the bottom of a pot. Then strew on -some sliced onion. Have ready a large fresh cod, or an equal quantity -of haddock, tutaug, or any other firm fish. Cut the fish into large -pieces, and lay part of it on the pork and onions. Season it with -pepper. Then cover it with a layer of biscuit, or crackers that have -been previously soaked in milk or water. You may add also a layer of -sliced potatoes. - -Next proceed with a second layer of pork, onions, fish, &c. and -continue as before till the pot is nearly full; finishing with soaked -crackers. Pour in about a pint and a half of cold water. Cover it -close, set it on hot coals, and let it simmer about an hour. Then skim -it, and turn it out into a deep dish. Leave the gravy in the pot till -you have thickened it with a bit of butter rolled in flour, and some -chopped parsley. Then give it one boil up, and pour it hot into the -dish. - -Chowder may be made of clams, first cutting off the hard part. - - -TO KEEP FRESH SHAD. - -Having cleaned the fish, split it down the back, and lay it (with -the skin side downward) upon a large dish. Mix together a large -table-spoonful of brown sugar, a small tea-spoonful of salt, and a -tea-spoonful of cayenne pepper. Cover the shad with this mixture, -spread on evenly, and let it rest in it till next day, (unless you want -it the same evening,) keeping it in a cold place. - -Immediately before cooking, wipe the seasoning _entirely off_, and dry -the shad in a clean cloth. Then broil it in the usual manner. - -This way of keeping shad a day or two is much better than to salt or -corn it. Prepared as above it will look and taste as if perfectly -fresh. Any other fish may be kept in this manner. - - - - -SHELL FISH. - - -PICKLED OYSTERS. - -Take a hundred and fifty fine large oysters, and pick off carefully -the bits of shell that may be sticking to them. Lay the oysters in -a deep dish, and then strain the liquor over them. Put them into -an iron skillet that is lined with porcelain, and add salt to your -taste. Without salt they will not be firm enough. Set the skillet on -hot coals, and allow the oysters to simmer till they are heated all -through, but not till they boil. Then take out the oysters and put them -into a stone jar, leaving the liquor in the skillet. Add to it a pint -of clear cider vinegar, a large tea-spoonful of blades of mace, three -dozen whole cloves, and three dozen whole pepper corns. Let it come to -a boil, and when the oysters are quite cold in the jar, pour the liquor -on them. - -They are fit for use immediately, but are better the next day. In cold -weather they will keep a week. - -If you intend sending them a considerable distance you must allow the -oysters to boil, and double the proportions of the pickle and spice. - - -FRIED OYSTERS. - -Get the largest and finest oysters. After they are taken from the shell -wipe each of them quite dry with a cloth. Then beat up in a pan yolk -of egg and milk, (in the proportion of two yolks to half a jill or a -wine glass of milk,) and have some stale bread grated very fine in a -large flat dish. Cut up at least half a pound of fresh butter in the -frying-pan, and hold it over the fire till it is boiling hot. Dip the -oysters all over lightly in the mixture of egg and milk, and then roll -them up and down in the grated bread, making as many crumbs stick to -them as you can. - -Put them into the frying-pan of hot butter, and keep it over a hot -fire. Fry them brown, turning them that they may be equally browned on -both sides. If properly done they will be crisp, and not greasy. - -Serve them dry in a hot dish, and do not pour over them the butter that -may be left in the pan when they are fried. - -Instead of grated bread you may use crackers finely powdered. - - -SCOLLOPED OYSTERS. - -Having grated a sufficiency of stale bread, butter a deep dish, and -line the sides and bottom thickly with bread crumbs. Then put in a -layer of seasoned oysters, with a few very small bits of butter on -them. Cover them thickly with crumbs, and put in another layer of -oysters and butter, till the dish is filled up, having a thick layer -of crumbs on the top. Put the dish into an oven, and bake them a very -short time, or they will shrivel. Serve them up hot. - -You may bake them in large clam shells, or in the tin scollop shells -made for the purpose. Butter the bottom of each shell; sprinkle it with -bread crumbs; lay on the oysters seasoned with cayenne and nutmeg, and -put a morsel of butter on each. Fill up the shells with a little of the -oyster liquor thickened with bread crumbs, and set them on a gridiron -over coals, browning them afterwards with a red-hot shovel. Oysters are -very nice taken whole out of the shells, and broiled. - - -STEWED OYSTERS. - -Put the oysters into a sieve, and set it on a pan to drain the liquor -from them. Then cut off the hard part, and put the oysters into a -stew-pan with some whole pepper, a few blades of mace, and some grated -nutmeg. Add a small piece of butter rolled in flour. Then pour over -them about half of the liquor, or a little more. Set the pan on hot -coals, and simmer them gently about five minutes. Try one, and if it -tastes raw cook them a little longer. Make some thin slices of toast, -having cut off all the crust. Butter the toast and lay it in the bottom -of a deep dish. Put the oysters upon it with the liquor in which they -were stewed. - -The liquor of oysters should never be thickened by stirring in -flour. It spoils the taste, and gives them a sodden and disagreeable -appearance, and is no longer practised by good cooks. A little cream is -a fine improvement to stewed oysters. - - -OYSTER FRITTERS. - -Have ready some of the finest and largest oysters; drain them from the -liquor and wipe them dry. - -Beat six eggs very light, and stir into them gradually six -table-spoonfuls of fine sifted flour. Add by degrees a pint and a half -of rich milk and some grated nutmeg, and beat it to a smooth batter. - -Make your frying-pan very hot, and put into it a piece of butter or -lard. When it has melted and begins to froth, put in a small ladle-full -of the batter, drop an oyster in the middle of it, and fry it of a -light brown. Send them to table hot. - -If you find your batter too thin, so that it spreads too much in the -frying-pan, add a little more flour beaten well into it. If it is too -thick, thin it with some additional milk. - - -OYSTER PIE. - -Make a puff-paste, in the proportion of a pound and a half of fresh -butter to two pounds of sifted flour. Roll it out rather thick, into -two sheets. Butter a deep dish, and line the bottom and sides of -it with paste. Fill it up with crusts of bread for the purpose of -supporting the lid while it is baking, as the oysters will be too much -done if they are cooked in the pie. Cover it with the other sheet of -paste, having first buttered the flat rim of the dish. Notch the edges -of the pie handsomely, or ornament them with leaves of paste which you -may form with tin cutters made for the purpose. Make a little slit -in the middle of the lid, and stick firmly into it a paste tulip or -other flower. Put the dish into a moderate oven, and while the paste -is baking prepare the oysters, which should be large and fresh. Put -them into a stew-pan with half their liquor thickened with yolk of -egg boiled hard and grated, enriched with pieces of butter rolled in -bread crumbs, and seasoned with mace and nutmeg. Stew the oysters five -minutes. When the paste is baked, carefully take off the lid, remove -the pieces of bread, and put in the oysters and gravy. Replace the lid, -and send the pie to table warm. - - -TO BOIL A LOBSTER. - -Put a handful of salt into a large kettle or pot of boiling water. When -the water boils very hard put in the lobster, having first brushed it, -and tied the claws together with a bit of twine. Keep it boiling from -half an hour to an hour in proportion to its size. If boiled too long -the meat will be hard and stringy. When it is done, take it out, lay -it on its claws to drain, and then wipe it dry. Send it to table cold, -with the body and tail split open, and the claws taken off. Lay the -large claws next to the body, and the small ones outside. Garnish with -double parsley. - -It is scarcely necessary to mention that the head of a lobster, and -what are called the lady-fingers are not to be eaten. - - -TO DRESS LOBSTER COLD - -Put a table-spoonful of cold water on a clean plate, and with the -back of a wooden spoon mash into it the coral or scarlet meat of the -lobster, adding a salt-spoonful of salt, and about the same quantity of -cayenne. On another part of the plate mix well together with the back -of the spoon two table-spoonfuls of sweet oil, and a tea-spoonful of -made mustard. Then mix the whole till they are well incorporated and -perfectly smooth, adding, at the last, one table-spoonful of vinegar, -and two more of oil. - -This quantity of seasoning is for a small lobster. For a large one, -more of course will be required. Many persons add a tea-spoonful of -powdered white sugar, thinking that it gives a mellowness to the whole. - -The meat of the body and claws of the lobster must be carefully -extracted from the shell and minced very small. When the dressing is -smoothly and thoroughly amalgamated mix the meat with it, and let it be -handed round to the company. - -The vinegar from a jar of Indian pickle is by some preferred for -lobster dressing. - -You may dress the lobster _immediately before_ you send it to table. -When the dressing and meat are mixed together, pile it in a deep dish, -and smooth it with the back of a spoon. Stick a bunch of the small -claws in the top, and garnish with curled parsley. - -Very large lobsters are not the best, the meat being coarse and tough. - - -STEWED LOBSTER. - -Having boiled the lobster, extract the meat from the shell, and cut it -into very small pieces. Season it with a powdered nutmeg, a few blades -of mace, and cayenne and salt to your taste. Mix with it a quarter of -a pound of fresh butter cut small, and two glasses of white wine or of -vinegar. Put it into a stew-pan, and set it on hot coals. Stew it about -twenty minutes, keeping the pan closely covered lest the flavour should -evaporate. Serve it up hot. - -If you choose, you can send it to table in the shell, which must first -be nicely cleaned. Strew the meat over with sifted bread-crumbs, and -brown the top with a salamander, or a red hot shovel held over it. - - -FRICASSEED LOBSTER. - -Put the lobster into boiling salt and water, and let it boil according -to its size from a quarter of an hour to half an hour. The intention -is to have it parboiled only, as it is afterwards to be fricasseed. -Extract the meat from the shell, and cut it into small pieces. Season -it with red pepper, salt, and nutmeg; and put it into a stew-pan with -as much cream as will cover it. Keep the lid close; set the pan on hot -coals, and stew it slowly for about as long a time as it was previously -boiled. Just before you take it from the fire, stir in the beaten yolk -of an egg. Send it to table in a small dish placed on a larger one, and -arrange the small claws nicely round it on the large dish. - - -POTTED LOBSTER. - -Parboil the lobster in boiling water well salted. Then pick out all -the meat from the body and claws, and beat it in a mortar with nutmeg, -mace, cayenne, and salt, to your taste. Beat the coral separately. -Then put the pounded meat into a large potting can of block tin with a -cover. Press it down hard, having arranged it in alternate layers of -white meat and coral to give it a marbled or variegated appearance. -Cover it with fresh butter, and put it into a slow oven for half an -hour. When cold, take off the butter and clarify it, by putting it into -a jar, which must be set in a pan of boiling water. Watch it well, and -when it melts, carefully skim off the buttermilk which will rise to the -top. When no more scum rises, take it off and let it stand for a few -minutes to settle, and then strain it through a sieve. - -Put the lobster into small potting-cans, pressing it down very hard. -Pour the clarified butter over it, and secure the covers tightly. - -Potted lobster is used to lay between thin slices of bread as -sandwiches. The clarified butter that accompanies it is excellent for -fish sauce. - -Prawns and crabs may be potted in a similar manner. - - -LOBSTER PIE. - -Put two middle-sized lobsters into boiling salt and water. When they -are half boiled, take the meat from the shell, cut it into very small -pieces, and put it into a pie dish. Break up the shells, and stew them -in a very little water with half a dozen blades of mace and a grated -nutmeg. Then strain off the liquid. Beat the coral in a mortar, and -thicken the liquid with it. Pour this into the dish of lobster to make -the gravy. Season it with cayenne, salt, and mushroom catchup, and add -bits of butter. Cover it with a lid of paste, made in the proportion -of ten ounces of butter to a pound of flour, notched handsomely, and -ornamented with paste leaves. Do not send it to table till it has -cooled. - - -TO BOIL PRAWNS. - -Throw a handful of salt into a pot of boiling water. When it boils very -hard, put in the prawns. Let them boil a quarter of an hour, and when -you take them out lay them on a sieve to drain, and then wipe them on a -dry cloth, and put them aside till quite cold. - -Lay a handful of curled parsley in the middle of a dish. Put one prawn -on the top of it, and lay the others all round, as close as you can, -with the tails outside. Garnish with parsley. - -Eat them with salt, cayenne, sweet oil, mustard and vinegar, mixed -together as for lobsters. - - -CRABS. - -Crabs are boiled in the same manner, and in serving up may be arranged -like prawns. - - -HOT CRABS. - -Having boiled the crabs, extract all the meat from the shell, cut -it fine, and season it to your taste with nutmeg, salt, and cayenne -pepper. Add a bit of butter, some grated bread crumbs, and sufficient -vinegar to moisten it. Fill the back-shells of the crab with the -mixture; set it before the fire, and brown it by holding a red-hot -shovel or a salamander a little above it. - -Cover a large dish with small slices of dry toast with the crust cut -off. Lay on each slice a shell filled with the crab. The shell of one -crab will contain the meat of two. - - -COLD CRABS. - -Having taken all the meat out of the shells, make a dressing with sweet -oil, salt, cayenne pepper, mustard and vinegar, as for lobster. You -may add to it some hard-boiled yolk of egg, mashed in the oil. Put the -mixture into the back-shells of the crabs, and serve it up. Garnish -with the small claws laid nicely round. - - -SOFT CRABS. - -These crabs must be cooked directly, as they will not keep till next -day. - -Remove the spongy substance from each side of the crab, and also the -little sand-bag. Put some lard into a pan, and when it is boiling hot, -fry the crabs in it. After you take them out, throw in a handful of -parsley, and let it crisp; but withdraw it before it loses its colour. -Strew it over the crabs when you dish them. - -Make the gravy by adding cream or rich milk to the lard, with some -chopped parsley, pepper and salt. Let them all boil together for a few -minutes, and then serve it up in a sauce-boat. - - -TERRAPINS. - -Have ready a pot of boiling water. When it is boiling very hard put in -the terrapins, and let them remain in it till quite dead. Then take -them out, pull off the outer skin and the toe-nails, wash the terrapins -in warm water and boil them again, allowing a tea-spoonful of salt to -two terrapins. When the flesh becomes quite tender so that you can -pinch it off, take them out off the shell, remove the sand-bag, and -the gall, which you must be careful not to break, as it will make the -terrapin so bitter as to be uneatable. Cut up all the other parts of -the inside with the meat, and season it to your taste with cayenne -pepper, nutmeg, and mace. Put all into a stew-pan with the juice or -liquor that it has given out in cutting up, but not any water. To every -two terrapins allow a quarter of a pound of butter divided into pieces -and rolled in flour, one glass of Madeira, and the yolks of two eggs. -The eggs must be beaten, and not stirred in till a moment before it -goes to table. Keep it closely covered. Stew it gently till every thing -is tender, and serve it up hot in a deep dish. The entrails are no -longer cooked with terrapins. - -Terrapins, after being boiled by the cook, may be brought to table -plain, with all the condiments separate, that the company may dress -them according to taste. - -For this purpose heaters or chafing-dishes must be provided for each -plate. - - -PICKLED LOBSTER. - -Take half a dozen fine lobsters. Put them into boiling salt and water, -and when they are all done, take them out and extract all the meat from -the shells, leaving that of the claws as whole as possible, and cutting -the flesh of the body into large pieces nearly of the same size. Season -a sufficient quantity of vinegar very highly with whole pepper-corns, -whole cloves, and whole blades of mace. Put the pieces of lobster into -a stew-pan, and pour on just sufficient vinegar to keep them well -covered. Set it over a moderate fire; and when it has boiled hard about -five minutes, take out the lobster, and let the pickle boil by itself -for a quarter of an hour. When the pickle and lobster are both cold, -put them together into a broad flat stone jar. Cover it closely, and -set it away in a cool place. - -Eat the pickled lobster with oil, mustard, and vinegar, and have bread -and butter with it. - - - - -DIRECTIONS FOR COOKING MEAT. - -BEEF. - - -GENERAL REMARKS. - -When beef is good, it will have a fine smooth open grain, and it will -feel tender when squeezed or pinched in your fingers. The lean should -be of a bright carnation red, and the fat white rather than yellow--the -suet should be perfectly white. If the lean looks dark or purplish, and -the fat very yellow, do not buy the meat. - -See that the butcher has properly jointed the meat before it goes home. -For good tables, the pieces generally roasted are the sirloin and the -fore and middle ribs. In genteel houses other parts are seldom served -up as _roast-beef_. In small families the ribs are the most convenient -pieces. A whole sirloin is too large, except for a numerous company, -but it is the piece most esteemed. - -The best beef-steaks are those cut from the ribs, or from the -inner part of the sirloin. All other pieces are, for this purpose, -comparatively hard and tough. - -The round is generally corned or salted, and boiled. It is also used -for the dish called beef à-la-mode. - -The legs make excellent soup; the head and tail are also used for that -purpose. - -The tongue when fresh is never cooked except for mince-pies. Corned or -salted it is seldom liked, as in that state it has a faint sickly taste -that few persons can relish. But when pickled and afterwards smoked -(the only good way of preparing a tongue) it is highly and deservedly -esteemed. - -The other pieces of the animal are generally salted and boiled. Or when -fresh they may be used for soup or stews, if not too fat. - -If the state of the weather will allow you to keep fresh beef two or -three days, rub it with salt, and wrap it in a cloth. - -In summer do not attempt to keep it more than twenty-four hours; -and not then unless you can conveniently lay it in ice, or in a -spring-house. - -In winter if the beef is brought from market frozen, do not cook it -that day unless you dine very late, as it will be impossible to get -it sufficiently done--meat that has been frozen requiring double the -usual time. To thaw it, lay it in cold water, which is the only way to -extract the frost without injuring the meat. It should remain in the -water three hours or more. - - -TO ROAST BEEF. - -The fire should be prepared at least half an hour before the beef is -put down, and it should be large, steady, clear, and bright, with -plenty of fine hot coals at the bottom. - -The best apparatus for the purpose is the well-known roaster frequently -called a tin-kitchen. - -Wash the meat in cold water, and then wipe it dry, and rub it with -salt. Take care not to run the spit through the best parts of it. It is -customary with some cooks to tie blank paper over the fat, to prevent -it from melting and wasting too fast. - -Put it evenly into the roaster, and do not set it too near the fire, -lest the outside of the meat should be burned before the inside is -heated. - -Put some nice beef-dripping or some lard into the pan or bottom of -the roaster, and as soon as it melts begin to baste the beef with it; -taking up the liquid with a long spoon, and pouring it over the meat so -as to let it trickle down again into the pan. Repeat this frequently -while it is roasting; after a while you can baste it with its own fat. -Turn the spit often, so that the meat may be equally done on all sides. - -Once or twice draw back the roaster, and improve the fire by clearing -away the ashes, bringing forward the hot coals, and putting on fresh -fuel at the back. Should a coal fall into the dripping-pan take it out -immediately. - -An allowance of about half an hour to each pound of meat is the time -commonly given for roasting; but this rule, like most others, admits of -exceptions according to circumstances. Also, some persons like their -meat very much done; others prefer it rare, as it is called. In summer, -meat will roast in a shorter time than in winter. - -When the beef is nearly done, and the steam draws towards the fire, -remove the paper that has covered the fat part, sprinkle on a little -salt, and having basted the meat well with the dripping, pour off -nicely (through the spout of the roaster) all the liquid fat from the -top of the gravy. - -Lastly, dredge the meat very lightly with a little flour, and baste it -with fresh butter. This will give it a delicate froth. To the gravy -that is now running from the meat add nothing but a tea-cup of boiling -water. Skim it, and send it to table in a boat. Serve up with the beef -in a small deep plate, scraped horseradish moistened with vinegar. - -Fat meat requires more roasting than lean, and meat that has been -frozen will take nearly double the usual time. - -Basting the meat continually with flour and water is a bad practice, -as it gives it a coddled par-boiled appearance, and diminishes the -flavour. - -These directions for roasting beef will apply equally to mutton. - -Pickles are generally eaten with roast beef. French mustard is an -excellent condiment for it. In carving begin by cutting a slice from -the side. - - -TO SAVE BEEF-DRIPPING. - -Pour off through the spout of the roaster or tin-kitchen, all the -fat from the top of the gravy, after you have done basting the meat -with it. Hold a little sieve under the spout, and strain the dripping -through it into a pan. Set it away in a cool place; and next day when -it is cold and congealed, turn the cake of fat, and scrape with a -knife the sediment from the bottom. Put the dripping into a jar; cover -it tightly, and set it away in the refrigerator, or in the coldest -place you have. It will be found useful for frying, and for many other -purposes. - -Mutton-dripping cannot be used for any sort of cooking, as it -communicates to every thing the taste of tallow. - - -BAKED BEEF. - -This is a plain family dish, and is never provided for company. - -Take a nice but not a fat piece of fresh beef. Wash it, rub it with -salt, and place it on a trivet in a deep block tin or iron pan. Pour -a little water into the bottom, and put under and round the trivet -a sufficiency of pared potatoes, either white or sweet ones. Put it -into a hot oven, and let it bake till thoroughly done, basting it -frequently with its own gravy. Then transfer it to a hot dish, and -serve up the potatoes in another. Skim the gravy, and send it to table -in a boat. - -Or you may boil the potatoes, mash them with milk, and put them into -the bottom of the pan about half an hour before the meat is done -baking. Press down the mashed potatoes hard with the back of a spoon, -score them in cross lines over the top, and let them brown under the -meat, serving them up laid round it. - -Instead of potatoes, you may put in the bottom of the pan what is -called a Yorkshire pudding, to be baked under the meat. - -To make this pudding,--stir gradually four table-spoonfuls of flour -into a pint of milk, adding a salt-spoon of salt. Beat four eggs very -light, and mix them gradually with the milk and flour. See that the -batter is not lumpy. Do not put the pudding under the meat at first, as -if baked too long it will be hard and solid. After the meat has baked -till the pan is quite hot and well greased with the drippings, you may -put in the batter; having continued stirring it till the last moment. - -If the pudding is so spread over the pan as to be but an inch thick, it -will require about two hours baking, and need not be turned. If it is -thicker than an inch, you must (after it is brown on the top) loosen it -in the pan, by inserting a knife beneath it, and having cut it across -into four pieces, turn them all nicely that the other side may be -equally done. - -But this pudding is lighter and better if laid so thin as not to -require turning. - -When you serve up the beef lay the pieces of pudding round it, to be -eaten with the meat. - -Veal may be baked in this manner with potatoes or a pudding. Also fresh -pork. - - -TO BOIL CORNED OR SALTED BEEF. - -The best piece is the round. You may either boil it whole, or divide -it into two, or even three pieces if it is large, taking care that -each piece shall have a portion of the fat. Wash it well; and, if very -salt, soak it in two waters. Skewer it up tightly and in a good compact -shape, wrapping the flap piece firmly round it. Tie it round with broad -strong tape, or with a strip of coarse linen. Put it into a large pot, -and cover it well with water. It will be found a convenience to lay it -on a fish drainer. - -Hang it over a moderate fire that it may heat gradually all through. -Carefully take off the scum as it rises, and when no more appears, -keep the pot closely covered, and let it boil slowly and regularly, -with the fire at an equal temperature. Allow at least four hours to a -piece weighing about twelve pounds, and from that to five or six hours -in proportion to the size. Turn the meat twice in the pot while it is -boiling. Put in some carrots and turnips about two hours after the -meat. Many persons boil cabbage in the same pot with the beef, but it -is a much nicer way to do the greens in a separate vessel, lest they -become saturated with the liquid fat. Cauliflower or brocoli (which are -frequent accompaniments to corned beef) should never be boiled with it. - -Wash the cabbage in cold water, removing the outside leaves, and -cutting the stalk close. Examine all the leaves carefully, lest insects -should be lodged among them. If the cabbage is large, divide it into -quarters. Put it into a pot of boiling water with a handful of salt, -and boil it till the stalk is quite tender. Half an hour will generally -be sufficient for a small young cabbage; an hour for a large full-grown -one Drain it well before you dish it. If boiled separately from the -meat, have ready some melted butter to eat with it. - -Should you find the beef under-done, you may reboil it next day; -putting it into boiling water and letting it simmer for half an hour or -more, according to its size. - -Cold corned beef will keep very well for some days wrapped in several -folds of a thick linen cloth, and set away in a cool dry place. - -In carving a round of beef, slice it horizontally and very thin. Do not -help any one to the outside pieces, as they are generally too hard and -salt. French mustard is very nice with corned beef.[D] - -This receipt will apply equally to any piece of corned beef, except -that being less solid than the round, they will, in proportion to their -weight, require rather less time to boil. - -In dishing the meat, remove the wooden skewers and substitute plated or -silver ones. - -Many persons think it best (and they are most probably right) to stew -corned beef rather than to boil it. If you intend to stew it, put -no more water in the pot than will barely cover the meat, and keep -it gently simmering over a slow fire for four, five, or six hours, -according to the size of the piece. - - -FOOTNOTES: - -[D] French mustard is made of the very best mustard powder, diluted -with tarragon vinegar mixed with an equal portion of sweet oil, adding -a few drops of garlic vinegar. Use a wooden spoon. - - -TO BROIL BEEF-STEAKS. - -The best beef steaks are those cut from the ribs or from the inside of -the sirloin. All other parts are for this purpose comparatively hard -and tough. - -They should be cut about three quarters of an inch thick, and, unless -the beef is remarkably fine and tender, the steaks will be much -improved by beating them on both sides with a steak mallet, or with a -rolling-pin. Do not season them till you take them from the fire. - -Have ready on your hearth a fine bed of clear bright coals, entirely -free from smoke and ashes. Set the gridiron over the coals in a -slanting direction, that the meat may not be smoked by the fat dropping -into the fire directly under it. When the gridiron is quite hot, rub -the bars with suet, sprinkle a little salt over the coals, and lay on -the steaks. Turn them frequently with a pair of steak-tongs, or with a -knife and fork. A quarter of an hour is generally sufficient time to -broil a beef-steak. For those who like them underdone or rare, ten or -twelve minutes will be enough. - -When the fat blazes and smokes very much as it drips into the fire, -quickly remove the gridiron for a moment, till the blaze has subsided. -After they are browned, cover the upper side of the steaks with an -inverted plate or dish to prevent the flavour from evaporating. Rub a -dish with a shalot, or small onion, and place it near the gridiron and -close to the fire, that it may be well heated. In turning the steak -drop the gravy that may be standing on it into this dish, to save it -from being lost. When the steaks are done, sprinkle them with a little -salt and pepper, and lay them in a hot dish, putting on each a piece -of fresh butter. Then, if it is liked, season them with a very little -raw shalot, minced as finely as possible, and moistened with a spoonful -of water; and stir a tea-spoonful of catchup into the gravy. Send the -steaks to table very hot, in a covered dish. You may serve up with them -onion sauce in a small tureen. - -Pickles are frequently eaten with beef-steaks. - -Mutton chops may be broiled in the same manner. - - -TO FRY BEEF-STEAKS. - -Beef-steaks for frying should be cut thinner than for broiling. Take -them from the ribs or sirloin, and remove the bone. Beat them to make -them tender. Season them with salt and pepper. - -Put some fresh butter, or nice beef-dripping into a frying-pan, and -hold it over a clear bright fire till it boils and has done hissing. -Then put in the steaks, and (if you like them) some sliced onions. Fry -them about a quarter of an hour, turning them frequently. Steaks, when -fried, should be thoroughly done. After they are browned, cover them -with a large plate to keep in the juices. - -Have ready a hot dish, and when they are done, take out the steaks and -onions and lay them in it with another dish on the top, to keep them -hot while you give the gravy in the pan another boil up over the fire. -You may add to it a spoonful of mushroom catchup. Pour the gravy over -the steaks, and send them to table as hot as possible. - -Mutton chops may be fried in this manner. - - -BEEF-STEAK PUDDING. - -For a small pudding take a pound of fresh beef suet. Clear it from the -skin and the stringy fibres, and mince it as finely as possible. Sift -into a large pan two pounds of fine flour, and add the suet gradually, -rubbing it fine with your hands and mixing it thoroughly. Then pour in, -by degrees, enough of cold water to make a stiff dough. Roll it out -into a large even sheet. Have ready about a pound and a half of the -best beef-steak, omitting the bone and fat which should be all cut -off. Divide the steak into small thin pieces, and beat them well to -make them tender. Season them with pepper and salt, and, if convenient, -add some mushrooms. Lay the beef in the middle of the sheet of paste, -and put on the top a bit of butter rolled in flour. Close the paste -nicely over the meat as if you were making a large dumpling. Dredge -with flour a thick square cloth, and tie the pudding up in it, leaving -space for it to swell. Fasten the string very firmly, and stop up with -flour the little gap at the tying-place so that no water can get in. -Have ready a large pot of boiling water. Put the pudding into it, and -let it boil fast three hours or more. Keep up a good fire under it, as -if it stops boiling a minute the crust will be heavy. Have a kettle of -boiling water at the fire to replenish the pot if it wastes too much. -Do not take up the pudding till the moment before it goes to table. Mix -some catchup with the gravy on your plate. - -For a large pudding you must have two pounds of suet, three pounds of -flour, and two pounds and a half of meat. It must boil at least five -hours. - -All the fat must be removed from the meat before it goes into the -pudding, as the gravy cannot be skimmed when enclosed in the crust. - -You may boil in the pudding some potatoes cut into slices. - -A pudding of the lean of mutton chops may be made in the same manner; -also of venison steaks. - - -A BEEF-STEAK PIE. - -Make a good paste in the proportion of a pound of butter to two pounds -of sifted flour. Divide it in half, and line with one sheet of it the -bottom and sides of a deep dish, which must first be well buttered. -Have ready two pounds of the best beef-steak, cut thin, and well -beaten; the bone and fat being omitted. Season it with pepper and salt. -Spread a layer of the steak at the bottom of the pie, and on it a layer -of sliced potato, and a few small bits of butter rolled in flour. -Then another layer of meat, potato, &c., till the dish is full. You -may greatly improve the flavour by adding mushrooms, or chopped clams -or oysters, leaving out the hard parts. If you use clams or oysters, -moisten the other ingredients with a little of their liquor. If not, -pour in, at the last, half a pint of cold water, or less if the pie is -small. Cover the pie with the other sheet of paste as a lid, and notch -the edges handsomely, having reserved a little of the paste to make a -flower or tulip to stick in the slit at the top. Bake it in a quick -oven an hour and a quarter, or longer, in proportion to its size. Send -it to table hot. - -You may make a similar pie of mutton chops, or veal cutlets, or venison -steaks, always leaving out the bone and fat. - -Many persons in making pies stew the meat slowly in a little water till -about half done, and they then put it with its gravy into the paste -and finish by baking. In this case add no water to the pie, as there -will be already sufficient liquid. If you half-stew the meat, do the -potatoes with it. - - -A-LA-MODE BEEF. - -Take the bone out of a round of fresh beef, and beat the meat well all -over to make it tender. Chop and mix together equal quantities of sweet -marjoram and sweet basil, the leaves picked from the stalks and rubbed -fine. Chop also some small onions or shalots, and some parsley; the -marrow from the bone of the beef; and a quarter of a pound, or more of -suet. Add two penny rolls of stale bread grated; and pepper, mace, and -nutmeg to your taste. Mix all these ingredients well, and bind them -together with the beaten yolks of four eggs. Fill with this seasoning -the place from whence you took out the bone; and rub what is left of it -all over the outside of the meat. You must, of course, proportion the -quantity of stuffing to the size of the round of beef. Fasten it well -with skewers, and tie it round firmly with a piece of tape, so as to -keep it compact and in good shape. It is best to prepare the meat the -day before it is to be cooked. - -Cover the bottom of a stew-pan with slices of ham. Lay the beef upon -them, and cover the top of the meat with more slices of ham. Place -round it four large onions, four carrots, and four turnips, all cut -in thick slices. Pour in from half a pint to a pint of water, and if -convenient, add two calves' feet cut in half. Cover the pan closely, -set it in an oven and let it bake for at least six hours; or seven or -eight, according to the size. - -When it is thoroughly done, take out the beef and lay it on a dish with -the vegetables round it. Remove the bacon and calves' feet, and (having -skimmed the fat from the gravy carefully) strain it into a small -sauce-pan; set it on hot coals, and stir into it a teacup-full of port -wine, and the same quantity of pickled mushrooms. Let it just come to a -boil, and then send it to table in a sauce-tureen. - -If the beef is to be eaten cold, you may ornament it as follows:--Glaze -it all over with beaten white of egg. Then cover it with a coat of -boiled potato grated finely. Have ready some slices of cold boiled -carrot, and also of beet-root. Cut them into the form of stars or -flowers, and arrange them handsomely over the top of the meat by -sticking them on the grated potato. In the centre place a large bunch -of double parsley, interspersed with flowers cut out of raw turnips, -beets, and carrots, somewhat in imitation of white and red roses, and -marygolds. Fix the flowers on wooden skewers concealed with parsley. - -Cold à-la-mode beef prepared in this manner will at a little distance -look like a large iced cake decorated with sugar flowers. - -You may dress a fillet of veal according to this receipt. Of course it -will require less time to stew. - - -TO STEW BEEF. - -Take a good piece of fresh beef. It must not be too fat. Wash it, rub -it with salt, and put it into a pot with barely sufficient water to -cover it. Set it over a slow fire, and after it has stewed an hour, -put in some potatoes pared and cut in half, and some parsnips, scraped -and split. Let them stew with the beef till quite tender. Turn the -meat several times in the pot. When all is done, serve up the meat and -vegetables together, and the gravy in a boat, having first skimmed it. - -This is a good family dish. - -You may add turnips (pared and sliced) to the other vegetables. - -Fresh pork may be stewed in this manner, or with sweet potatoes. - - -TO STEW A ROUND OF BEEF. - -Trim off some pieces from a round of fresh beef--take out the bone and -break it. Put the bone and the trimmings into a pan with some cold -water, and add an onion, a carrot, and a turnip all cut in pieces, and -a bunch of sweet herbs. Simmer them for an hour, and having skimmed it -well, strain off the liquid. Season the meat highly with what is called -kitchen pepper, that is, a mixture, in equal quantities, of black -pepper, or of cayenne, cinnamon, cloves, ginger and nutmeg, all finely -powdered. Fasten it with skewers, and tie it firmly round with tape. -Lay skewers in the bottom of the stew-pan; place the beef upon them, -and then pour over it the gravy you have prepared from the bone and -trimmings. Simmer it about an hour and a half, and then turn the meat -over, and add to it three carrots, three turnips, and two onions all -sliced, and a dozen tomatas sliced. Keep the lid close, except when you -are skimming off the fat. Let the meat stew till it is thoroughly done -and tender throughout. The time will depend on the size of the round. -It may require from five or six to eight hours. - -Just before you take it up, stir into the gravy a table-spoonful or -two of mushroom catchup, a little made mustard, and a piece of butter -rolled in flour. - -Send it to table hot, with the gravy poured round it. - - -ANOTHER WAY TO STEW A ROUND OF BEEF. - -Take a round of fresh beef (or the half of one if it is very large) and -remove the bone. The day before you cook it, lay it in a pickle made of -equal proportions of water and vinegar with salt to your taste. Next -morning take it out of the pickle, put it into a large pot or stew-pan, -and just cover it with water. Put in with it two or three large onions, -a few cloves, a little whole black pepper, and a large glass of port -or claret. If it is a whole round of beef allow two glasses of wine. -Stew it slowly for at least four hours or more, in proportion to its -size. It must be thoroughly done, and tender all through. An hour -before you send it to table take the meat out of the pot, and pour the -gravy into a pan. Put a large lump of butter into the pot, dredge the -beef with flour, and return it to the pot to brown, turning it often to -prevent its burning. Or it will be better to put it into a Dutch oven. -Cover the lid with hot coals, renewing them as they go out. Take the -gravy that you poured from the meat, and skim off all the fat. Put it -into a sauce-pan, and mix with it a little butter rolled in flour, and -add some more cloves and wine. Give it a boil up. If it is not well -browned, burn some sugar on a hot shovel, and stir it in. - -If you like it stuffed, have ready when you take the meat out of the -pickle, a force-meat of grated bread crumbs, sweet herbs, butter, -spice, pepper and salt, and minced parsley, mixed with beaten yolk of -egg. Fill with this the opening from whence you took the bone, and bind -a tape firmly round the meat. - - -BEEF BOUILLI. - -Take part of a round of fresh beef (or if you prefer it a piece of the -flank or brisket) and rub it with salt. Place skewers in the bottom of -the stew-pot, and lay the meat upon them with barely water enough to -cover it. To enrich the gravy you may add the necks and other trimmings -of whatever poultry you may happen to have; also the root of tongue, if -convenient. Cover the pot, and set it over a quick fire. When it boils -and the scum has risen, skim it well, and then diminish the fire so -that the meat shall only simmer; or you may set the pot on hot coals. -Then put in four or five carrots sliced thin, a head of celery cut up, -and four or five sliced turnips. Add a bunch of sweet herbs, and a -small table-spoonful of black peppercorns tied in a thin muslin rag. -Let it stew slowly for four or five hours, and then add a dozen very -small onions roasted and peeled, and a large table-spoonful of capers -or nasturtians. You may, if you choose, stick a clove in each onion. -Simmer it half an hour longer, then take up the meat, and place it in a -dish, laying the vegetables round it. Skim and strain the gravy; season -it with catchup, and made mustard, and serve it up in a boat. - -Mutton may be cooked in this manner. - - -HASHED BEEF. - -Take some roast beef that has been rather under-done, and having cut -off the fat and skin, put the trimmings with the bones broken up into -a stew-pan with two large onions sliced, a few sliced potatoes, and a -bunch of sweet herbs. Add about a pint of warm water, or broth if you -have it. This is to make the gravy. Cover it closely, and let it simmer -for about an hour. Then skim and strain it, carefully removing every -particle of fat. - -Take another stew-pot, and melt in it a piece of butter, about the size -of a large walnut. When it has melted, shake in a spoonful of flour. -Stir it a few minutes, and then add to it the strained gravy. Let it -come to a boil, and then put to it a table-spoonful of catchup, and the -beef cut either in thin small slices or in mouthfuls. Let it simmer -from five to ten minutes, but do not allow it to boil, lest (having -been cooked already) it should become tasteless and insipid. Serve -it up in a deep dish with thin slices of toast cut into triangular or -pointed pieces, the crust omitted. Dip the toast in the gravy, and lay -the pieces in regular order round the sides of the dish. - -You may hash mutton or veal in the same manner, adding sliced carrots, -turnips, potatoes, or any vegetables you please. Tomatas are an -improvement. - -To hash cold meat is an economical way of using it; but there is little -or no nutriment in it after being twice cooked, and the natural flavour -is much impaired by the process. - -Hashed meat would always be much better if the slices were cut from the -joint or large piece as soon as it leaves the table, and soaked in the -gravy till next day. - - -BEEF CAKES. - -Take some cold roast beef that has been under-done, and mince it very -fine. Mix with it grated bread crumbs, and a little chopped onion and -parsley. Season it with pepper and salt, and moisten it with some -beef-dripping and a little walnut or onion pickle. Some scraped cold -tongue or ham will be found an improvement. Make it into broad flat -cakes, and spread a coat of mashed potato thinly on the top and bottom -of each. Lay a small bit of butter on the top of every cake, and set -them in an oven to warm and brown. - -Beef cakes are frequently a breakfast dish. - -Any other cold fresh meat may be prepared in the same manner. - -Cold roast beef may be cut into slices, seasoned with salt and pepper, -broiled a few minutes over a clear fire, and served up hot with a -little butter spread on them. - - -TO ROAST A BEEF'S HEART. - -Cut open the heart, and (having removed the ventricles) soak it in -cold water to free it from the blood. Parboil it about ten minutes. -Prepare a force-meat of grated bread crumbs, butter or minced suet, -sweet marjoram and parsley chopped fine, a little grated lemon-peel, -nutmeg, pepper, and salt to your taste, and some yolk of egg to bind -the ingredients. Stuff the heart with the force-meat, and secure the -opening by tying a string around it. Put it on a spit, and roast it -till it is tender throughout. - -Add to the gravy a piece of butter rolled in flour, and a glass of -red wine. Serve up the heart very hot in a covered dish. It chills -immediately. - -Eat currant jelly with it. - -Boiled beef's heart is frequently used in mince pies. - - -TO STEW A BEEF'S HEART. - -Clean the heart, and cut it lengthways into large pieces. Put them into -a pot with a little salt and pepper, and cover them with cold water. -Parboil them for a quarter of an hour, carefully skimming off the blood -that rises to the top. Then take them out, cut them into mouthfuls, -and having strained the liquid, return them to it, adding a head or -two of chopped celery, a few sliced onions, a dozen potatoes pared and -quartered, and a piece of butter rolled in flour. Season with whole -pepper, and a few cloves if you like. Let it stew slowly till all the -pieces of heart and the vegetables are quite tender. - -You may stew a beef's kidney in the same manner. - -The heart and liver of a calf make a good dish cooked as above. - - -TO DRESS BEEF KIDNEY. - -Having soaked a fresh kidney in cold water and dried it in a cloth, -cut it into mouthfuls, and then mince it fine. Dust it with flour. Put -some butter into a stew-pan over a moderate fire, and when it boils put -in the minced kidney. When you have browned it in the butter, sprinkle -on a little salt and cayenne pepper, and pour in a very little boiling -water. Add a glass of champagne or other wine, or a large tea-spoonful -of mushroom catchup, or of walnut pickle. Cover the pan closely, and -let it stew till the kidney is tender. Send it to table hot in a -covered dish. It is eaten generally at breakfast. - - -TO BOIL TRIPE. - -Wash it well in warm water, and trim it nicely, taking off all the -fat. Cut it into small pieces, and put it on to boil five hours before -dinner, in water enough to cover it very well. After it has boiled four -hours, pour off the water, season the tripe with pepper and salt, and -put it into a pot with milk and water mixed in equal quantities. Boil -it an hour in the milk and water. - -Boil in a sauce-pan ten or a dozen onions. When they are quite soft, -drain them in a cullender, and mash them. Wipe out your sauce-pan -and put them on again, with a bit of butter rolled in flour, and a -wine-glass of cream or milk. Let them boil up, and add them to the -tripe just before you send it to table. Eat it with pepper, vinegar, -and mustard. - -It is best to give tripe its first and longest boiling the day before -it is wanted. - - -TRIPE AND OYSTERS. - -Having boiled the tripe in milk and water, for four or five hours till -it is quite tender, cut it up into small pieces. Put it into a stew-pan -with just milk enough to cover it, and a few blades of mace. Let it -stew about five minutes, and then put in the oysters, adding a large -piece of butter rolled in flour, and salt and cayenne pepper to your -taste. Let it stew five minutes longer, and then send it to table in a -tureen; first skimming off whatever fat may float on the surface. - - -TO FRY TRIPE. - -Boil the tripe the day before, till it is quite tender, which it will -not be in less than four or five hours. Then cover it and set it away. -Next day cut it into long slips, and dip each piece into beaten yolk of -egg, and afterwards roll them in grated bread crumbs. Have ready in a -frying-pan over the fire, some good beef-dripping. When it is boiling -hot put in the tripe, and fry it about ten minutes, till of a light -brown. - -You may serve it up with onion sauce. - -Boiled tripe that has been left from the dinner of the preceding day -may be fried in this manner. - - -PEPPER POT. - -Take four pounds of tripe, and four ox feet. Put them into a large -pot with as much water as will cover them, some whole pepper, and a -little salt. Hang them over the fire early in the morning. Let them -boil slowly, keeping thy pot closely covered. When the tripe is quite -tender, and the ox feet boiled to pieces, take them out, and skim -the liquid and strain it. Then cut the tripe into small pieces; put -it back into the pot, and pour the soup or liquor over it. Have ready -some sweet herbs chopped fine, some sliced onions, and some sliced -potatoes. Make some small dumplings with flour and butter. Season the -vegetables well with pepper and salt, and put them into the pot. Have -ready a kettle of boiling water, and pour on as much as will keep the -ingredients covered while boiling, but take care not to weaken the -taste by putting too much water. Add a large piece of butter rolled in -flour, and lastly put in the dumplings. Let it boil till all the things -are thoroughly done, and then serve it up in the tureen. - - -TO BOIL A SMOKED TONGUE. - -In buying dried tongues, choose those that are thick and plump, and -that have the smoothest skins. They are the most likely to be young and -tender. - -A smoked tongue should soak in cold water at least all night. One that -is very hard and dry will require twenty-four hours' soaking. When you -boil it put it into a pot full of cold water. Set it over a slow fire -that it may heat gradually for an hour before it comes to a boil. Then -keep it simmering from three and a half to four hours, according to its -size and age. Probe it with a fork, and do not take it up till it is -tender throughout. Send it to table with mashed potato laid round it, -and garnish with parsley. Do not split it in half when you dish it, -as is the practice with some cooks. Cutting it lengthways spoils the -flavour, and renders it comparatively insipid. - -If you wish to serve up the tongue very handsomely, rub it with yolk -of egg after you take it from the pot, and strew over it grated bread -crumbs; baste it with butter, and set it before the fire till it -becomes of a light brown. Cover the root (which is always an unsightly -object) with thick sprigs of double parsley; and (instead of mashed -potato) lay slices of currant jelly all round the tongue. - - -TO BOIL A SALTED OR PICKLED TONGUE. - -Put it into boiling water, and let it boil three hours or more, -according to its size. When you take it out peel and trim it, and send -it to table surrounded with mashed potato, and garnished with sliced -carrot. - - -TO CORN BEEF. - -Wash the beef well, after it has lain awhile in cold water. Then drain -and examine it, take out all the kernels, and rub it plentifully with -salt. It will imbibe the salt more readily after being washed. In cold -weather warm the salt by placing it before the fire. This will cause it -to penetrate the meat more thoroughly. - -In summer do not attempt to corn any beef that has not been fresh -killed, and even then it will not keep more than a day and a half or -two days. Wash and dry it, and rub a great deal of salt well into it. -Cover it carefully, and keep it in a cold dry cellar. - -Pork is corned in the same manner. - - -TO PICKLE BEEF OR TONGUES. - -The beef must be fresh killed, and of the best kind. You must wipe -every piece well, to dry it from the blood and moisture. To fifty -pounds of meat allow two pounds and a quarter of coarse salt, two -pounds and a quarter of fine salt, one ounce and a half of saltpetre, -two pounds of good brown sugar, and two quarts of molasses. Mix all -these ingredients well together, boil and skim it for about twenty -minutes, and when no more scum rises, take it from the fire. Have ready -the beef in a large tub, or in a barrel; pour the brine gradually upon -it with a ladle, and as it cools rub it well into every part of the -meat. A molasses hogshead sawed in two is a good receptacle for pickled -meat. Cover it well with a thick cloth, and look at it frequently, -skimming off whatever may float on the top, and basting the meat with -the brine. In about a fortnight the beef will be fit for use. - -Tongues may be put into the same cask with the beef, one or two at a -time, as you procure them from the butcher. None of them will be ready -for smoking in less than six weeks; but they had best remain in pickle -seven or eight months. They should not be sent to the smoke-house later -than March. If you do them at home, they will require three weeks' -smoking over a wood fire. Hang them with the root or large end upwards. -When done, sew up each tongue tightly in coarse linen, and hang them up -in a dark dry cellar. - -Pickled tongues without smoking are seldom liked. - -The last of October is a good time for putting meat into pickle. If the -weather is too warm or too cold, it will not take the salt well. - -In the course of the winter the pickle may probably require a second -boiling with additional ingredients. - -Half an ounce of pearl-ash added to the other articles will make the -meat more tender, but many persons thinks it injures the taste. - -The meat must always be kept completely immersed in the brine. To -effect this a heavy board should be laid upon it. - - -DRIED OR SMOKED BEEF. - -The best part for this purpose is the round, which you must desire the -butcher to cut into four pieces. Wash the meat and dry it well in a -cloth. Grind or beat to powder an equal quantity of cloves and mace, -and having mixed them together, rub them well into the beef with your -hand. The spice will be found a great improvement both to the taste -and smell of the meat. Have ready a pickle made precisely as that in -the preceding article. Boil and skim it, and (the meat having been -thoroughly rubbed all over with the spice) pour on the pickle as before -directed. Keep the beef in the pickle at least six weeks, and then -smoke it about three weeks. Corn cobs make a good fire for smoking meat. - -Smoked beef is brought on the tea-table either shaved into thin chips -without cooking, or chipped and fried in a skillet with some butter and -beaten egg. - -This receipt for dried or smoked beef will answer equally well for -venison ham, which is also used as a relish at the tea-table. - -Mutton hams may be prepared in the same way. - - -POTTED BEEF. - -Take a good piece of a round of beef, and cut off all the fat. Rub the -lean well with salt, and let it lie two days. Then put it into a jar, -and add to it a little water in the proportion of half a pint to three -pounds of meat. Cover the jar as closely as possible, (the best cover -will be a coarse paste or dough) and set it in a slow oven, or in a -vessel of boiling water for about four hours. Then drain off all the -gravy and set the meat before the fire that all the moisture may be -drawn out. Pull or cut it to pieces and pound it for a long time in a -mortar with black pepper, cloves, mace, nutmeg, and oiled fresh butter, -adding these ingredients gradually, and moistening it with a little of -the gravy. You must pound it to a fine paste, or till it becomes of the -consistence of cream cheese. - -Put it into potting cans, and cover it an inch thick with fresh butter -that has been melted, skimmed, and strained. Tie a leather over each -pot, and keep them closely covered. Set them in a dry place. - -Game and poultry may be potted in this manner. - - - - -VEAL. - - -GENERAL REMARKS. - -The fore-quarter of a calf comprises the neck, breast, and shoulder: -the hind-quarter consists of the loin, fillet, and knuckle. Separate -dishes are made of the head, heart, liver, and sweetbread. The flesh -of good veal is firm and dry, and the joints stiff. The lean is of a -very light delicate red, and the fat quite white. In buying the head -see that the eyes look full, plump, and lively; if they are dull and -sunk the calf has been killed too long. In buying calves' feet for -jelly or soup, endeavour to get those that have been singed only, and -not skinned; as a great deal of gelatinous substance is contained in -the skin. Veal should always be thoroughly cooked, and never brought to -table rare or under-done, like beef or mutton. The least redness in the -meat or gravy is disgusting. - -Veal suet may be used as a substitute for that of beef; also -veal-dripping. - - -TO ROAST A LOIN OF VEAL. - -The loin is the best part of the calf. It is always roasted. See that -your fire is clear and hot, and broad enough to brown both ends. Cover -the fat of the kidney and the back with paper to prevent it from -scorching. A large loin of veal will require _at least_ four hours -and a half to roast it sufficiently. At first set the roaster at a -tolerable distance from the fire that the meat may heat gradually -in the beginning; afterwards place it nearer. Put a little salt and -water into the dripping-pan and baste the meat with it till the gravy -begins to drop. Then baste with the gravy. When the meat is nearly -done, move it close to the fire, dredge it with a very little flour, -and baste it with butter. Skim the fat from the gravy, which should be -thickened by shaking in a very small quantity of flour. Put it into a -small sauce-pan, and set it on hot coals. Let it just come to a boil, -and then send it to table in a boat. If the gravy is not in sufficient -quantity, add to it about half a jill or a large wine-glass of boiling -water. - -In carving a loin of veal help every one to a piece of the kidney as -far as it will go. - - -TO ROAST A BREAST OF VEAL. - -A breast of veal will require about three hours and a half to roast. -In preparing it for the spit, cover it with the caul, and skewer the -sweetbread to the back. Take off the caul when the meat is nearly done. -The breast, being comparatively tough and coarse, is less esteemed than -the loin and the fillet. - - -TO ROAST A FILLET OF VEAL. - -Take out the bone, and secure with skewers the fat flap to the outside -of the meat. Prepare a stuffing of fresh butter or suet minced fine, -and an equal quantity of grated bread-crumbs, a large table-spoonful of -grated lemon-peel, a table-spoonful of sweet marjoram chopped or rubbed -to powder, a nutmeg grated, and a little pepper and salt, with a sprig -of chopped parsley. Mix all these ingredients with beaten yolk of egg, -and stuff the place from whence the bone was taken. Make deep cuts or -incisions all over the top of the veal, and fill them with some of the -stuffing. You may stick into each hole an inch of fat ham or bacon, cut -very thin. - -Having papered the fat, spit the veal and put it into the roaster, -keeping it at first not too near the fire. Put a little salt and water -into the dripping-pan, and for awhile baste the meat with it. Then -baste it with its own gravy. A fillet of veal will require four hours -roasting. As it proceeds, place it nearer to the fire. Half an hour -before it is done, remove the paper, and baste the meat with butter, -having first dredged it very lightly with flour. Having skimmed the -gravy, mix some thin melted butter with it. - -If convenient, you may in making the stuffing, use a large proportion -of chopped mushrooms that have been preserved in sweet oil, or of -chopped pickled oysters. Cold ham shred fine will improve it. - -You may stuff a fillet of veal entirely with sausage meat. - -To accompany a fillet of veal, the usual dish is boiled ham or bacon. - -A shoulder of veal may be stuffed and roasted in a similar manner. - - -TO STEW A BREAST OF VEAL. - -Divide the breast into pieces according to the position of the bones. -Put them into a stew-pan with a few slices of ham, some whole pepper, a -bunch of sweet herbs, and a sliced onion. Add sufficient water to keep -it from burning, and let it stew slowly till the meat is quite tender. -Then put to it a quart or more of green peas that have boiled twenty -minutes in another pot, and a piece of butter rolled in flour. Let all -stew together a quarter of an hour longer. Serve it up, with the veal -in the middle, the peas round it, and the ham laid on the peas. - -You may stew a breast of veal with tomatas. - - -TO STEW A FILLET OF VEAL. - -Take a fillet of veal, wipe it well, and then with a sharp knife make -deep incisions all over the surface, the bottom as well as the top and -sides. Make a stuffing of grated stale bread, butter, chopped sweet -marjoram, grated lemon-peel, nutmeg, pepper and salt, mixed up with -beaten yolk of egg to bind and give it consistency. Fill the holes or -incisions with the stuffing, pressing it down well with your fingers. -Reserve some of the stuffing to rub all over the outside of the meat. -Have ready some very thin slices of cold boiled ham, the fatter the -better. Cover the veal with them, fastening them on with skewers. Put -it into a pot, and stew it slowly in a very little water, just enough -to cover it. It will take at least five hours to stew; or more, in -proportion to its size. When done, take off the ham, and lay it round -the veal in a dish. - -You may stew with it a quart or three pints of young green peas, put -in about an hour before dinner; add to them a little butter and pepper -while they are stewing. Serve them up in the dish with the veal, laying -the slices of ham upon them. - -If you omit the ham, stew the veal entirely in lard. - - -TO STEW A KNUCKLE OF VEAL. - -Lay four wooden skewers across the bottom of your stew-pan, and place -the meat upon them; having first carefully washed it, and rubbed it -with salt. Add a table-spoonful of whole pepper, the leaves from a -bunch of sweet marjoram, a sprig of parsley leaves chopped, two onions -peeled and sliced, and a piece of butter rolled in flour. Pour in two -quarts of water. Cover it closely, and after it has come to a boil, -lessen the fire, and let the meat only simmer for two hours or more. -Before you serve it up, pour the liquid over it. - -This dish will be greatly improved by stewing with it a few slices of -ham, or the remains of a cold ham. - -Veal when simply boiled is too insipid. To stew it is much better. - - -VEAL CUTLETS. - -The best cutlets are those taken from the leg or fillet. Cut them about -half an inch thick, and as large as the palm of your hand. Season them -with pepper and salt. Grate some stale bread, and rub it through a -cullender, adding to it chopped sweet marjoram, grated lemon-peel, and -some powdered mace or nutmeg. Spread the mixture on a large flat dish. -Have ready in a pan some beaten egg. First dip each cutlet into the -egg, and then into the seasoning on the dish, seeing that a sufficient -quantity adheres to both sides of the meat. Melt in your frying-pan, -over a quick fire, some beef-dripping, lard, or fresh butter, and when -it boils lay your cutlets in it, and fry them thoroughly; turning them -on both sides, and taking care that they do not burn. Place them in a -covered dish near the fire, while you finish the gravy in the pan, by -first skimming it, and then shaking in a little flour and stirring it -round. Pour the gravy hot round the cutlets, and garnish with little -bunches of curled parsley. - -You may mix with the bread crumbs a little saffron. - - -VEAL STEAKS. - -Cut a neck of veal into thin steaks, and beat them to make them tender. -For seasoning, mix together some finely chopped onion sprinkled with -pepper and salt, and a little chopped parsley. Add some butter, and -put it with the parsley and onion into a small sauce-pan, and set it -on hot coals to stew till brown. In the mean time, put the steaks on a -hot gridiron (the bars of which have been rubbed with suet) and broil -them well, over a bed of bright clear coals. When sufficiently done on -one side turn them on the other. After the last turning, cover each -steak with some of the seasoning from the sauce-pan, and let all broil -together till thoroughly done. - -Instead of the onions and parsley, you may season the veal steaks with -chopped mushrooms, or with chopped oysters, browned in butter. - -Have ready a gravy made of the scraps and trimmings of the veal, -seasoned with pepper and salt, and boiled in a little hot water in the -same sauce-pan in which the parsley and onions have been previously -stewed. Strain the gravy when it has boiled long enough, and flavour it -with catchup. - - -MINCED VEAL. - -Take some cold veal, cut it into slices, and mince it very finely with -a chopping-knife. Season it to your taste with pepper, salt, sweet -marjoram rubbed fine, grated lemon-peel and nutmeg. Put the bones and -trimmings into a sauce-pan with a little water, and simmer them over -hot coals to extract the gravy from them. Then put the minced veal into -a stew-pan, strain the gravy over it, add a piece of butter rolled in -flour, and a little milk or cream. Let it all simmer together till -thoroughly warmed, but do not allow it to boil lest the meat having -been once cooked already, should become tasteless. When you serve -it up, have ready some three-cornered pieces of bread toasted and -buttered; place them all round the inside of the dish. - -Or you may cover the mince with a thick layer of grated bread, -moistened with a little butter, and browned on the top with a -salamander, or a red hot shovel. - - -VEAL PATTIES. - -Mince very fine a pound of the lean of cold roast veal, and half a -pound of cold boiled ham, (fat and lean equally mixed.) Put it into -a stew-pan with three ounces of butter divided into bits and rolled -in flour, a jill of cream, and a jill of veal gravy. Season it to -your taste with cayenne pepper and nutmeg, grated lemon-peel, and -lemon-juice. Set the pan on hot coals, and let the ingredients simmer -till well warmed, stirring them well to prevent their burning. - -Have, ready baked, some small shells of puff-paste. Fill them with the -mixture, and eat the patties either warm or cold. - - -VEAL PIE. - -Take two pounds of veal cut from the loin, fillet, or the best end of -the neck. Remove the bone, fat, and skin, and put them into a sauce-pan -with half a pint of water to stew for the gravy. Make a good paste, -allowing a pound of butter to two pounds of flour. Divide it into two -pieces, roll it out rather thick, and cover with one piece the sides -and bottom of a deep dish. Put in a layer of veal, seasoned with black -pepper, then a layer of cold ham sliced thin, then more veal, more ham, -and so on till the dish is full; interspersing the meat with yolks -of eggs boiled hard. If you can procure some small button mushrooms -they will be found an improvement. Pour in, at the last, the gravy you -have drawn from the trimmings, and put on the lid of the pie, notching -the edge handsomely, and ornamenting the centre with a flower made of -paste. Bake the pie at least two hours and a half. - -You may make a very plain veal pie simply of veal chops, sliced onions, -and potatoes pared and quartered. Season with pepper and salt, and fill -up the dish with water. - - -CALF'S HEAD DREST PLAIN. - -Wash the head in warm water. Then lay it in clean hot water and let it -soak awhile. This will blanch it. Take out the brains and the black -part of the eyes. Tie the head in a cloth, and put it into a large -fish-kettle, with plenty of cold water, and add some salt to throw up -the scum, which must be taken off as it rises. Let the head boil gently -about three hours. - -Put eight or ten sage leaves, and as much parsley, into a small -sauce-pan with a little water, and boil them half an hour. Then chop -them fine, and set them ready on a plate. Wash the brains well in two -warm waters, and then soak them for an hour in a basin of cold water -with a little salt in it. Remove the skin and strings, and then put -the brains into a stew-pan with plenty of cold water, and let them -boil gently for a quarter of an hour, skimming them well. Take them -out, chop them, and mix them with the sage and parsley leaves, two -table-spoonfuls of melted butter, and the yolks of four hard-boiled -eggs, and pepper and salt to your taste. Then put the mixture into a -sauce-pan and set it on coals to warm. - -Take up the head when it is sufficiently boiled, score it in diamonds, -brush it all over with beaten egg, and strew it with a mixture of -grated bread-crumbs, and chopped sage and parsley. Stick a few bits of -butter over it, and set it in a Dutch oven to brown. Serve it up with -the brains laid round it. Or you may send to table the brains and the -tongue in a small separate dish, having first trimmed the tongue and -cut off the roots. Have also parsley-sauce in a boat. You may garnish -with very thin small slices of broiled ham, curled up. - -If you get a calf's head with the hair on, sprinkle it all over with -pounded rosin, and dip it into boiling water. This will make the hairs -scrape off easily. - - -CALF'S HEAD HASHED. - -Take a calf's head and a set of feet, and boil them until tender, -having first removed the brains. Then cut the flesh off the head and -feet in slices from the bone, and put both meat and bones into a -stew-pan with a bunch of sweet herbs, some sliced onions, and pepper -and salt to your taste; also a large piece of butter rolled in flour, -and a little water. After it has stewed awhile slowly till the flavour -is well extracted from the herbs and onions, take out the meat, season -it a little with cayenne pepper, and lay it in a dish. Strain the gravy -in which it was stewed, and stir into it two glasses of madeira, and -the juice and grated peel of a lemon. Having poured some of the gravy -over the meat, lay a piece of butter on the top, set it in an oven and -bake it brown. - -In the mean time, having cleaned and washed the brains (skinning them -and removing the strings) parboil them in a sauce-pan, and then make -them into balls with chopped sweet herbs, grated bread-crumbs, grated -lemon-peel, nutmeg, and beaten yolk of egg. Fry them in lard and butter -mixed; and send them to table laid round the meat (which should have -the tongue placed on the top) and garnish with sliced lemon. Warm the -remaining gravy in a small sauce-pan on hot coals, and stir into it the -beaten yolk of an egg a minute before you take it from the fire. Send -it to table in a boat. - - -CHITTERLINGS OR CALF'S TRIPE. - -See that the chitterlings are very nice and white. Wash them, cut them -into pieces, and put them into a stew-pan with pepper and salt to your -taste, and about two quarts of water. Boil them two hours or more. In -the mean time, peel eight or ten white onions, and throw them whole -into a sauce-pan with plenty of water. Boil them slowly till quite -soft; then drain them in a cullender, and mash them. Wipe out your -sauce-pan, and put in the mashed onions with a piece of butter, two -table-spoonfuls of cream or rich milk, some nutmeg, and a very little -salt. Sprinkle in a little flour, set the pan on hot coals (keeping it -well covered) and give it one boil up. - -When the chitterlings are quite tender all through, take them up and -drain them. Place in the bottom of a dish a slice or two of buttered -toast with all the crust cut off. Lay the chitterlings on the toast, -and send them to table with the stewed onions in a sauce-boat. When -you take the chitterlings on your plate season them with pepper and -vinegar. - -This, if properly prepared, is a very nice dish. - - -TO FRY CALF'S FEET. - -Having first boiled them till tender, cut them in two, and (having -taken out the large bones) season the feet with pepper and salt, and -dredge them well with flour. Strew some chopped parsley or sweet -marjoram over them, and fry them of a light brown in lard or butter. -Serve them up with parsley-sauce. - - -TO FRY CALF'S LIVER. - -Cut the liver into thin slices. Season it with pepper, salt, chopped -sweet herbs, and parsley. Dredge it with flour, and fry it brown in -lard or dripping. See that it is thoroughly done before you send it to -table. Serve it up with its own gravy. - -Some slices of cold boiled ham fried with it will be found an -improvement. If you use ham, add no salt. - -You may dress a calf's heart in the same manner. - - -LARDED CALF'S LIVER. - -Take a calf's liver and wash it well. Cut into long slips the fat -of some bacon or old ham, and insert it all through the surface of -the liver by means of a larding-pin. Put the liver into a pot with a -table-spoonful of lard, a few sliced tomatas, or some tomata catchup; -adding one large or two small onions minced fine, and some sweet -marjoram leaves rubbed very fine. The sweet marjoram will crumble more -easily if you first dry it before the fire on a plate. - -Having put in all these ingredients, set the pot on hot coals in the -corner of the fire-place, and keep it stewing, regularly and slowly, -for four hours. Send the liver to table with the gravy round it. - - -TO ROAST SWEET-BREADS. - -Take four fine sweet-breads, and having trimmed them nicely, parboil -them, and then lay them in a pan of cold water till they become cool. -Afterwards dry them in a cloth. Put some butter into a sauce-pan, -set it on hot coals, and melt and skim it. When it is quite clear, -take it off. Have ready some beaten egg in one dish, and some grated -bread-crumbs in another. Skewer each sweet-bread, and fasten them on -a spit. Then glaze them all over with egg, and sprinkle them with -bread-crumbs. Spread on some of the clarified butter, and then another -coat of crumbs. Roast them before a clear fire, at least a quarter of -an hour. Have ready some nice veal gravy flavoured with lemon-juice, -and pour it round the sweet-breads before you send them to table. - - -LARDED SWEET-BREADS. - -Parboil four or five of the largest sweet-breads you can get. This -should be done as soon as they are brought in, as few things spoil -more rapidly if not cooked at once. When half boiled, lay them in -cold water. Prepare a force-meat of grated bread, lemon-peel, butter, -cayenne, and nutmeg mixed with beaten yolk of egg. Cut open the -sweet-breads and stuff them with it, fastening them afterwards with -a skewer, or tying them round with packthread. Have ready some slips -of bacon-fat, and some slips of lemon-peel cut about the thickness of -very small straws. Lard the sweet-breads with them in alternate rows -of bacon and lemon-peel, drawing them through with a larding-needle. -Do it regularly and handsomely. Then put the sweet-breads into a Dutch -oven, and bake them brown. Serve them up with veal gravy flavoured with -a glass of Madeira, and enriched with beaten yolk of egg stirred in at -the last. - - -MARBLED VEAL. - -Having boiled and skinned two fine smoked tongues, cut them to pieces -and pound them to a paste in a mortar, moistening them with plenty of -butter as you proceed. Have ready an equal quantity of the lean of -veal stewed and cut into very small pieces. Pound the veal also in a -mortar, adding butter to it by degrees. The tongue and veal must be -kept separate till both have been pounded. Then fill your potting cans -with lumps of the veal and tongue, pressed down hard, and so placed, -that when cut, the mixture will look variegated or marbled. Close the -cans with veal; again press it down very hard, and finish by pouring on -clarified butter. Cover the cans closely, and keep them in a dry place. -It may be eaten at tea or supper. Send it to table cut in slices. - -You may use it for sandwiches. - -To clarify butter, cut it up, melt it in a sauce-pan over the fire, and -skim it well. - - - - -MUTTON AND LAMB. - - -GENERAL REMARKS. - -The fore-quarter of a sheep contains the neck, breast, and shoulder; -and the hind-quarter the loin and leg. The two loins together are -called the chine or saddle. The flesh of good mutton is of a bright -red, and a close grain, and the fat firm and quite white. The meat will -feel tender and springy when you squeeze it with your fingers. The vein -in the neck of the fore-quarter should be of a fine blue. - -Lamb is always roasted; generally a whole quarter at once. In carving -lamb, the first thing done is to separate the shoulder from the breast, -or the leg from the loin. - -If the weather is cold enough to allow it, mutton is more tender after -being kept a few days. - - -TO ROAST MUTTON. - -Mutton should be roasted with a quick brisk fire. Every part should be -trimmed off that cannot be eaten. Wash the meat well. The skin should -be taken off and skewered on again before the meat is put on the spit; -this will make it more juicy. Otherwise tie paper over the fat, having -soaked the twine in water to prevent the string from burning. Put a -little salt and water into the dripping-pan, to baste the meat at -first, then use its own gravy for that purpose. A quarter of an hour -before you think it will be done, take off the skin or paper, dredge -the meat very lightly with flour, and baste it with butter. Skim the -gravy and send it to table in a boat. - -A leg of mutton will require from two hours roasting to two hours and a -half in proportion to its size. A chine or saddle, from two hours and -a half, to three hours. A shoulder, from an hour and a half, to two -hours. A loin, from an hour and three quarters, to two hours. A haunch -(that is a leg with part of the loin) cannot be well roasted in less -than four hours. - -Always have some currant jelly on the table to eat with roast mutton. -It should also be accompanied by mashed turnips. - -Slices cut from a cold leg of mutton that has been under-done, are very -nice broiled or warmed on a gridiron, and sent to the breakfast table -covered with currant jelly. - -Pickles are always eaten with mutton. - -In preparing a leg of mutton for roasting, you may make deep incisions -in it, and stuff them with chopped oysters, or with a force-meat made -in the usual manner; or with chestnuts parboiled and peeled. The gravy -will be improved by stirring into it a glass of port wine. - - -TO BOIL MUTTON. - -To prepare a leg of mutton for boiling, wash it clean, cut a small -piece off the shank bone, and trim the knuckle. Put it into a pot with -water enough to cover it, and boil it gently for three hours, skimming -it well. Then take it from the fire, and keeping the pot well covered, -let it finish by remaining in the steam for ten or fifteen minutes. -Serve it up with a sauce-boat of melted butter into which a tea-cup -full of capers or nasturtians have been stirred. - -Have mashed turnips to eat with it. - -A few small onions boiled in the water with the mutton are thought -by some to improve the flavour of the meat. It is much better when -sufficient time is allowed to boil or simmer it slowly; for instance, -four hours. - -A neck or a loin of mutton will require also about three hours slow -boiling. These pieces should on no account be sent to table the least -under-done. Serve up with them carrots and whole turnips. You may add -a dish of suet dumplings to eat with the meat, made of finely chopped -suet mixed with double its quantity of flour, and a little cold water. - - -MUTTON CHOPS. - -Take chops or steaks from a loin of mutton, cut off the bone close to -the meat, and trim off the skin, and part of the fat. Beat them to make -them tender, and season them with pepper and salt. Make your gridiron -hot over a bed of clear bright coals; rub the bars with suet, and lay -on the chops. Turn them frequently; and if the fat that falls from -them causes a blaze and smoke, remove the gridiron for a moment till -it is over. When they are thoroughly done, put them into a warm dish -and butter them. Keep them covered till a moment before they are to be -eaten. - -When the chops have been turned for the last time, you may strew -over them some finely minced onion moistened with boiling water, and -seasoned with pepper. - -Some like them flavoured with mushroom catchup. - -Another way of dressing mutton chops is, after trimming them nicely and -seasoning them with pepper and salt, to lay them for awhile in melted -butter. When they have imbibed a sufficient quantity, take them out, -and cover them all over with grated bread-crumbs. Broil them over a -clear fire, and see that the bread does not burn. - - -CUTLETS À LA MAINTENON. - -Cut a neck of mutton into steaks with a bone in each; trim them nicely, -and scrape clean the end of the bone. Flatten them with a rolling pin, -or a meat beetle, and lay them in oiled butter. Make a seasoning of -hard-boiled yolk of egg and sweet-herbs minced small, grated bread, -pepper, salt, and nutmeg; and, if you choose, a little minced onion. -Take the chops out of the butter, and cover them with the seasoning. -Butter some half sheets of white paper, and put the cutlets into them, -so as to be entirely covered, securing the paper with pins or strings; -and twisting them nicely round the bone. Heat your gridiron over some -bright lively coals. Lay the cutlets on it, and broil them about twenty -minutes. The custom of sending them to table in the papers had best be -omitted, as (unless managed by a French cook) these envelopes, after -being on the gridiron, make a very bad appearance. - -Serve them up hot, with mushroom sauce in a boat, or with a brown -gravy, flavoured with red wine. You may make the gravy of the bones and -trimmings, stewed in a little water, skimmed well, and strained when -sufficiently stewed. Thicken it with flour browned in a Dutch oven, and -add a glass of red wine. - -You may bake these cutlets in a Dutch oven without the papers. Moisten -them frequently with a little oiled butter. - - -STEWED MUTTON CHOPS. - -Cut a loin or neck of mutton into chops, and trim away the fat and -bones. Beat and flatten them. Season them with pepper and salt, and put -them into a stew-pan with barely sufficient water to cover them, and -some sliced carrots, turnips, onions, potatoes, and a bunch of sweet -herbs, or a few tomatas. Let the whole stew slowly about three hours, -or till every thing is tender. Keep the pan closely covered, except -when you are skimming it. - -Send it to table with sippets or three-cornered pieces of toasted -bread, laid all round the dish. - - -HASHED MUTTON. - -Cut into small pieces the lean of some cold mutton that has been -underdone, and season it with pepper and salt. Take the bones and other -trimmings, put them into a sauce-pan with as much water as will cover -them, and some sliced onions, and let them stew till you have drawn -from them a good gravy. Having skimmed it well, strain the gravy into a -stew-pan, and put the mutton into it. Have ready-boiled some carrots, -turnips, potatoes and onions. Slice them, and add them to the meat and -gravy. Set the pan on hot coals, and let it simmer till the meat is -warmed through, but do not allow it to boil, as it has been once cooked -already. Cover the bottom of a dish with slices of buttered toast. Lay -the meat and vegetables upon it, and pour over them the gravy. - -Tomatas will be found an improvement. - -If green peas, or Lima beans are in season, you may boil them, and put -them to the hashed mutton; leaving out the other vegetables, or serving -them up separately. - - -A CASSEROLE OF MUTTON. - -Butter a deep dish or mould, and line it with potatoes mashed with milk -or butter, and seasoned with pepper and salt. Fill it with slices of -the lean of cold mutton, or lamb, seasoned also. Cover the whole with -more mashed potatoes. Put it into an oven, and bake it till the meat is -thoroughly warmed, and the potatoes brown. Then carefully turn it out -on a large dish; or you may, if more convenient, send it to table in -the dish it was baked in. - - -MUTTON HARICO. - -Take a neck of mutton, cut it into chops, and fry them brown. Then -put them into a stew-pan with a bunch of sweet herbs, two or three -cloves, a little mace, and pepper and salt to your taste. Cover them -with boiling water, and let them stew slowly for about an hour. Then -cut some carrots and turnips into dice; slice some onions, and cut up -a head of celery; put them all into the stew-pan, and keep it closely -covered except when you are skimming off the fat. Let the whole stew -gently for an hour longer, and then send it to table in a deep dish, -with the gravy about it. - -You may make a similar harico of veal steaks, or of beef cut very thin. - - -STEWED LEG OF MUTTON - -Take a leg of mutton and trim it nicely. Put it into a pot with three -pints of water; or with two pints of water and one quart of gravy drawn -from bones, trimmings, and coarse pieces of meat. Add some slices of -carrots, and a little salt. Stew it slowly three hours. Then put in -small onions, small turnips, tomatas or tomata catchup, and shred or -powdered sweet marjoram to your taste, and let it stew three hours -longer. A large leg will require from first to last from six hours and -a half to seven hours stewing. But though it must be tender and well -done all through, do not allow it to stew to rags. Serve it up with the -vegetables and gravy round it. Have mashed potatoes in another dish. - - -TO ROAST LAMB. - -The best way of cooking lamb is to roast it; when drest otherwise it is -insipid, and not so good as mutton. A hind-quarter of eight pounds will -be done in about two hours; a fore-quarter of ten pounds, in two hours -and a half; a leg of five pounds will take from an hour and a quarter -to an hour and a half; a loin about an hour and a half. Lamb, like veal -and pork, is not eatable unless thoroughly done; no one preferring it -rare, as is frequently the case with beef and mutton. - -Wash the meat, wipe it dry, spit it, and cover the fat with paper. -Place it before a clear brisk fire. Baste it at first with a little -salt and water, and then with its own drippings. Remove the paper when -the meat is nearly done, and dredge the lamb with a little flour. -Afterwards baste it with butter. Do not take it off the spit till you -see it drop white gravy. - -Prepare some mint-sauce by stripping from the stalks the leaves of -young green mint, mincing them very fine, and mixing them with vinegar -and sugar. There must be just sufficient vinegar to moisten the mint, -but not enough to make the sauce liquid. Send it to table in a boat, -and the gravy in another boat. Garnish with sliced lemon. - -In carving a quarter of lamb, separate the shoulder from the breast, or -the leg from the ribs, sprinkle a little salt and pepper, and squeeze -on some lemon juice. - -It should be accompanied by asparagus, green peas, and lettuce. - - -MUTTON HAMS. - -Take large fine legs of mutton freshly killed, and wipe them dry with -a clean towel. Allow to each ham half a pound of salt, and an ounce -of saltpetre, and half a pound of brown sugar, all mixed together, -slightly heated over the fire, and then well rubbed into the meat. Put -the hams into a salting-tub, and keep them there two or three days, -turning and rubbing them frequently. Then make a mixture, (allowing -to each ham half a pound more of brown sugar, the same of salt, and -an ounce of saltpetre, pounded fine, with an ounce of black pepper, -and an ounce of cloves,) and heat this mixture a few minutes. Take the -hams out of the tub, wipe them dry, and then rub into them this second -mixture. Clean the salting-tub, and return the hams to it. Cover them, -and let them lie for a fortnight, turning them several times, and -basting them with the liquid. Then smoke them a fortnight, using for -the fire green birch, oak, hickory, or corn-cobs. - -Sow them up in new cloths and white-wash the outside of the covers. - - - - -PORK, HAM, &c. - - -GENERAL REMARKS. - -In cutting up pork, you have the spare-rib, shoulder, griskin or chine, -the loin, middlings and leg; the head, feet, heart and liver. On the -spare-rib and chine there is but little meat, and the pieces called -middlings consist almost entirely of fat. The best parts are the loin, -and the leg or hind quarter. Hogs make the best pork when from two and -a half to four years old. They should be kept up and fed with corn at -least six weeks before they are killed, or their flesh will acquire a -disagreeable taste from the trash and offal which they eat when running -at large. The Portuguese pork, which is fed on chestnuts, is perhaps -the finest in the world. - -If the meat is young, the lean will break on being pinched, and the -skin will dent by nipping it with the fingers; the fat will be white, -soft, and pulpy. If the skin or rind is rough, and cannot be nipped, it -is old. - -Hams that have short shank-bones, are generally preferred. If you put -a knife under the bone of a ham, and it comes out clean, the meat is -good; but quite the contrary if the knife appears smeared and slimy. In -good bacon the fat is white, and the lean sticks close to the bone; if -it is streaked with yellow, the meat is rusty, and unfit to eat. - -Pork in every form should be thoroughly cooked. If the least -under-done, it is distrusting and unwholesome. - - -TO ROAST A PIG. - -Begin your preparations by making the stuffing. Take a sufficient -quantity of grated stale bread, and mix it with sage and sweet marjoram -rubbed fine or powdered; also some grated lemon-peel. Season it with -pepper, salt, powdered nutmeg and mace; mix in butter enough to moisten -it, and some beaten yolk of egg to bind it. Let the whole be very well -incorporated. - -The pig should be newly killed, (that morning if possible,) nicely -cleaned, fat, and not too large. Wash it well in cold water, and cut -off the feet close to the joints, leaving some skin all round to fold -over the ends. Take out the liver and heart, and reserve them, with the -feet, to make the gravy. Truss back the legs. Fill the body with the -stuffing (it must be quite full) and then sew it up, or tie it round -with a buttered twine. Put the pig on the spit, and place it before a -clear brisk fire, but not too near lest it scorch. The fire should be -largest at the ends, that the middle of the pig may not be done before -the extremities. If you find the heat too great in the centre, you may -diminish it by placing a flat-iron before the fire. When you first put -it down, wash the pig all over with salt and water; afterwards rub it -frequently with a feather dipped in sweet oil, or with fresh butter -tied in a rag. If you baste it with any thing else, or with its own -dripping, the skin will not be crisp. Take care not to blister or burn -the outside by keeping it too near the fire. A good sized pig will -require at least three hours' roasting. - -Unless a pig is very small it is seldom sent to table whole. Take the -spit from the fire, and place it across a large dish: then, having cut -off the head with a sharp knife, and cut down the back, slip the spit -out. Lay the two halves of the body close together in the dish, and -place half the head on each side. Garnish with sliced lemon. - -For the gravy,--take that from the dripping-pan and skim it well. -Having boiled the heart, liver, and feet, with some minced sage in a -very little water, cut the meat from the feet, and chop it. Chop also -the liver and heart. Put all into a small sauce-pan, adding a little of -the water that they were boiled in, and some bits of butter rolled in -flour. Flavour it with a glass of Madeira, and some grated nutmeg. Give -it a boil up, and send it to table in a gravy-boat. - -You may serve up with the pig, apple-sauce, cranberry-sauce, or -bread-sauce in a small tureen; or currant jelly. - -If you bake the pig instead of roasting it, rub it from time to time -with fresh butter tied in a rag. - - -TO ROAST A LEG OF PORK. - -Take a sharp knife and score the skin across in narrow stripes (you may -cross it again so as to form diamonds) and rub in some powdered sage. -Raise the skin at the knuckle, and put in a stuffing of minced onion -and sage, bread-crumbs, pepper, salt, and beaten yolk of egg. Fasten -it down with a buttered string, or with skewers. You may make deep -incisions in the meat of the large end of the leg, and stuff them also; -pressing in the filling very hard. Rub a little sweet oil all over -the skin with a brush or a goose-feather, to make it crisp and of a -handsome brown. Do not place the spit too near the fire, lest the skin -should burn and blister. A leg of pork will require from three to four -hours to roast. Moisten it all the time by brushing it with sweet oil, -or with fresh butter tied in a rag. To baste it with its own dripping -will make the skin tough and hard. Skim the fat carefully from the -gravy, which should be thickened with a little flour. - -A roast leg of pork should always be accompanied by apple-sauce, and by -mashed potato and mashed turnips. - - -TO ROAST A LOIN OF PORK. - -Score the skin in narrow strips, and rub it all over with a mixture -of powdered sage-leaves, pepper and salt. Have ready a force-meat -or stuffing of sage and marjoram, mixed with a little grated bread -and beaten yolk of egg, and seasoned with pepper and salt. Make deep -incisions between the ribs and fill them with this stuffing. Put it on -the spit before a clear fire and moisten it with butter or sweet oil, -rubbed lightly over it. It will require three hours to roast. - -Having skimmed the gravy well, thicken it with a little flour, and -serve it up in a boat. Have ready some apple-sauce to eat with the -pork. Also mashed turnips and mashed potatoes. - -You may roast in the same manner, a shoulder, spare-rib, or chine of -pork; seasoning it with sage and marjoram. - - -TO ROAST A MIDDLING OR SPRING PIECE OF PORK. - -Make a force-meat of grated bread, and minced onion and sage, pepper, -salt, and beaten yolk of egg; mix it well, and spread it all over the -inside of the pork. Then roll up the meat, and with a sharp knife -score it round in circles, rubbing powdered sage into the cuts. Tie -a buttered twine round the roll of meat so as to keep it together in -every direction. Put a hook through one end, and roast the pork before -a clear brisk fire, moistening the skin occasionally with butter. Or -you may bake it in a Dutch oven. It is a good side dish. Thicken the -gravy with a little flour, and flavour it with a glass of wine. Have -currant jelly to eat with it. - -It should be delicate young pork. - - -TO STEW PORK. - -Take a nice piece of the fillet or leg of fresh pork; rub it with a -little salt, and score the skin. Put it into a pot with sufficient -water to cover it, and stew it gently for two hours or more, in -proportion to its size. Then put into the same pot a dozen or more -sweet potatoes, scraped, split, and cut in pieces. Let the whole stew -gently together for an hour and a half, or till all is thoroughly done, -skimming it frequently. Serve up all together in a large dish. - -This stew will be found very good. For sweet potatoes you may -substitute white ones mixed with sliced turnips, or parsnips scraped -and split. - - -TO BOIL CORNED PORK. - -Take a nice piece of fresh pork, (the leg is the best,) rub it with -salt, and let it lie in the salt two days. Boil it slowly in plenty of -water, skimming it well. When the meat is about half done, you may put -into the same pot a fine cabbage, washed clean and quartered. The pork -and the cabbage should be thoroughly done, and tender throughout. Send -them to table in separate dishes, having drained and squeezed all the -water out of the cabbage. Take off the skin of the pork, and touch the -outside at intervals with spots of cayenne pepper. Eat mustard with it. - -Pork is never boiled unless corned or salted. - - -PICKLED PORK AND PEASE PUDDING. - -Soak the pork all night in cold water, and wash and scrape it clean. -Put it on early in the day, as it will take a long time to boil, and -must boil slowly. Skim it frequently. Boil in a separate pot greens or -cabbage to eat with it; also parsnips and potatoes. - -Pease pudding is a frequent accompaniment to pickled pork, and is -very generally liked. To make a small pudding, you must have ready a -quart of dried split pease, which have been soaked all night in cold -water. Tie them in a cloth, (leaving room for them to swell,) and boil -them slowly till they are tender. Drain them, and rub them through a -cullender or a sieve into a deep dish; season them with pepper and -salt, and mix with them an ounce of butter, and two beaten eggs. Beat -all well together till thoroughly mixed. Dip a clean cloth in hot -water, sprinkle it with flour, and put the pudding into it. Tie it up -very tightly, leaving a small space between the mixture and the tying, -(as the pudding will still swell a little,) and boil it an hour longer. -Send it to table and eat it with the pork. - -You may make a pease pudding in a plain and less delicate way, by -simply seasoning the pease with black pepper, (having first soaked them -well,) tying them in a cloth, and putting them to boil in the same pot -with the pork, taking care to make the string very tight, so that the -water may not get in. When all is done, and you turn out the pudding, -cut it into thick slices and lay it round the pork. - -Pickled pork is frequently accompanied by dried beans and hominy. - - -PORK AND BEANS. - -Allow two pounds of pickled pork to two quarts of dried beans. Soak the -meat all night in a pan of cold water. Put the beans into a pot with -cold water, and let them hang all night over the embers of the fire, -or set them in the chimney corner, that they may warm as well as soak. -Early in the morning rinse them through a cullender. Having scored the -rind of the pork, (which should not be a very fat piece,) put it into -a pot with cold water, and boil it till tender, carefully skimming off -the liquid fat. _In another pot_ boil the beans till they have all -bursted. When soft, take them up; lay the pork in a tin pan; and cover -it with the beans, adding a very little water. Then bake them in an -oven till brown, but not longer. - -This is a homely dish, but is by many persons much liked. It is -customary to bring it to table in the pan in which it is baked. The -chine is the proper piece for this purpose. - - -PORK STEAKS. - -Pork steaks or chops should be taken from the neck, or the loin. Cut -them about half an inch thick, remove the skin, trim them neatly, and -beat them. Season them with pepper, salt, and powdered sage-leaves or -sweet marjoram, and broil them over a clear fire till quite done all -through, turning them once. They require much longer broiling than -beef-steaks or mutton chops. When you think they are nearly done, take -up one on a plate and try it. If it is the least red inside, return -it to the gridiron. Have ready a gravy made of the trimmings, or any -coarse pieces of pork stewed in a little water with chopped onions and -sage, and skimmed carefully. When all the essence is extracted, take -out the bits of meat, &c. and serve up the gravy in a boat to eat with -the steaks. - -They should be accompanied with apple-sauce. - - -PORK CUTLETS. - -Cut them from the leg, and remove the skin; trim them and beat them, -and sprinkle on salt and pepper. Prepare some beaten egg in a pan; and -on a flat dish a mixture of bread-crumbs, minced onion, and sage. Put -some lard or drippings into a frying-pan over the fire; and when it -boils, put in the cutlets; having dipped every one first in the egg, -and then in the seasoning. Fry them twenty or thirty minutes, turning -them often. After you have taken them out of the frying-pan, skim the -gravy, dredge in a little flour, give it one boil, and then pour it on -the dish round the cutlets. - -Have apple-sauce to eat with them. - -Pork cutlets prepared in this manner may be stewed instead of being -fried. Add to them a little water, and stew them slowly till thoroughly -done, keeping them closely covered, except when you remove the lid to -skim them. - - -PORK PIE. - -Take the lean of a leg or loin of fresh pork, and season it with -pepper, salt, and nutmeg. Cover the bottom and sides of a deep dish -with a good paste, made with a pound of butter to two pounds of flour, -and rolled out thick. Put in a layer of pork, and then a layer of -pippin apples, pared, cored, and cut small. Strew over the apples -sufficient sugar to make them very sweet. Then place another layer of -pork, and so on till the dish is full. Pour in half a pint or more of -sweet cider. Cover the pie with a thick lid of paste, and notch and -ornament it according to your taste. - -Set it in a brisk oven, and bake it well. - - -HAM PIE. - -Cover the sides and bottom of a dish with a good paste rolled out -thick. Have ready some slices of cold boiled ham, about half an inch -thick, some eggs boiled hard and sliced, and a large young fowl cleaned -and cut up. Put a layer of ham at the bottom, then the fowl, then the -eggs, and then another layer of ham. Shake on some pepper, and pour in -some water, or what will be much better, some veal gravy. Cover the pie -with a crust, notch and ornament it, and bake it well. - -Some mushrooms will greatly improve it. - -Small button mushrooms will keep very well in a bottle of sweet -oil--first peeling the skin, and cutting off the stalks. - - -HAM SANDWICHES. - -Cut some thin slices of bread very neatly, having slightly buttered -them; and, if you choose, spread on a very little mustard. Have ready -some very thin slices of cold boiled ham, and lay one between two -slices of bread. You may either roll them up, or lay them flat on the -plates. They are used at supper, or at luncheon. - -You may substitute for the ham, cold smoked tongue, shred or grated. - - -BROILED HAM. - -Cut the ham into very thin slices, (the thinner the better.) Soak them -in hot water at least half an hour, (a whole hour is better,) to draw -out some of the salt; changing the water several times, and always -pouring it on scalding hot. This process will not only extract the -superfluous salt (which would otherwise ooze out in broiling and remain -sticking about the surface of the meat) but it makes the ham more -tender and mellow. After soaking, dry the slices in a cloth, and then -heat your gridiron, and broil them over a clear fire. - -If you have cold boiled ham, it is better for broiling than that which -is raw; and being boiled, will require no soaking before you put it on -the gridiron. - -If you wish to serve up eggs with the ham, put some lard into a very -clean frying-pan, and make it boiling hot. Break the eggs separately -into a saucer, that in case a bad one should be among them it may not -mix with the rest. Slip each egg gently into the frying-pan. Do not -turn them while they are frying, but keep pouring some of the hot lard -over them with an iron spoon; this will do them sufficiently on the -upper side. They will be done enough in about three minutes; the white -must retain its transparency so that the yolk will be seen through -it. When done, take them up with a tin slice, drain off the lard, and -if any part of the white is discoloured or ragged, trim it off. Lay a -fried egg upon each slice of the broiled ham, and send them to table -hot. - -This is a much nicer way than the common practice of frying the ham or -bacon with the eggs. Some persons broil or fry the ham without eggs, -and send it to table cut into little slips or mouthfuls. - -To curl small pieces of ham for garnishing, slice as thin as possible -some that has been boiled or parboiled. The pieces should be about two -inches square. Roll it up round little wooden skewers, and put it into -a cheese toaster, or into a tin oven, and set it before the fire for -eight or ten minutes. When it is done, slip out the skewers. - - -TO BOIL A HAM. - -Hams should always be soaked in water previous to boiling, to draw out -a portion of the salt, and to make them tender. They will soften more -easily if soaked in lukewarm water. If it is a new ham, and not very -salt or hard, you need not put it in water till the evening before -you intend to cook it. An older one will require twenty-four hours' -soaking; and one that is very old and hard should be kept in soak two -or three days, frequently changing the water, which must be soft. Soak -it in a tub, and keep it well covered. When you take it out of the -water to prepare it for boiling, scrape and trim it nicely, and pare -off all the rough-looking parts. - -Early in the morning put it into a large pot or kettle with plenty -of cold water. Place it over a slow fire that it may heat gradually; -it should not come to a boil in less than an hour and a half, or two -hours. When it boils, quicken the fire, and skim the pot carefully. -Then simmer it gently four or five hours or more, according to its -size. A ham weighing fifteen pounds should simmer five hours after it -has come to a boil. Keep the pot well skimmed. - -When it is done, take it up, carefully strip off the skin, and reserve -it to cover the ham when it is put away cold. Rub the ham all over with -some beaten egg, and strew on it fine bread-raspings shaken through the -lid of a dredging box. Then place it in an oven to brown and crisp, or -on a hot dish set over the pot before the fire. Cut some writing paper -into a handsome fringe, and twist it round the shank-bone before you -send the ham to table. Garnish the edge of the dish with little piles -or spots of rasped crust of bread. - -In carving a ham, begin not quite in the centre, but a little nearer -to the hock. Cut the slices very thin. It is not only a most ungenteel -practice to cut ham in thick slices, but it much impairs the flavour. - -When you put it away after dinner, skewer on again the skin. This will -make it keep the better. - -Ham should always be accompanied by green vegetables, such as -asparagus, peas, beans, spinach, cauliflower, brocoli, &c. - -Bacon also should be well soaked before it is cooked; and it should be -boiled very slowly, and for a long time. The greens may be boiled with -the meat. Take care to skim the pot carefully, and to drain and squeeze -the greens very well before you send them to table. If there are yellow -streaks in the lean of the bacon, it is rusty, and unfit to eat. - - -TO ROAST A HAM. - -Take a very fine ham (a Westphalia one if you can procure it) and soak -it in lukewarm water for a day or two, changing the water frequently. -The day before you intend cooking it, take the ham out of the water, -and (having removed the skin) trim it nicely, and pour over it a bottle -of Madeira or sherry. Let it steep till next morning; frequently during -the day washing the wine over it. Put it on the spit in time to allow -at least six hours for slowly roasting it. Baste it continually with -hot water. When it is done, dredge it all over with fine bread-raspings -shaken on through the top of the dredging box; and set it before the -fire to brown. - -For gravy, take the wine in which the ham was steeped, and add to it -the essence or juice which flowed from the meat when taken from the -spit. Squeeze in the juice of two lemons. Put it into a sauce-pan, -and boil and skim it. Send it to table in a boat. Cover the shank of -the ham (which should have been sawed short) with bunches of double -parsley, and ornament it with a cluster of flowers cut out with a -penknife from raw carrots, beets, and turnips; and made to imitate -marygolds, and red and white roses. - - -DIRECTIONS FOR CURING HAM OR BACON. - -Ham or bacon, however well cured, will never be good unless the pork -of which it is made has been properly fed. The hogs should for well -fattened on corn, and fed with it about eight weeks, allowing ten -bushels to each hog. They are best for curing when from two to four -years old, and should not weigh more than one hundred and fifty or one -hundred and sixty pounds. The first four weeks they may be fed on -mush, or on Indian meal moistened with water; the remaining four on -corn unground; giving them always as much as they will eat. Soap-suds -may be given to them three or four times a week; or oftener if -convenient. - -When killed and cut up, begin immediately to salt them. Rub the outside -of each ham with a tea-spoonful of powdered saltpetre, and the inside -with a tea-spoonful of cayenne pepper. Having mixed together two pounds -brown sugar and fine salt, in the proportion of a pound and a half of -brown sugar to a pint of salt, rub the pork well with it. This quantity -of sugar and salt will be sufficient for fifty pounds of meat. Have -ready some large tubs, the bottoms sprinkled with salt, and lay the -meat in the tubs with the skin downward. Put plenty of salt between -each layer of meat. After it has lain eight days, take it out and wipe -off all the salt, and wash the tubs. Make a pickle of soft water, equal -quantities of salt and molasses, and a little saltpetre; allowing four -ounces of saltpetre to two quarts of molasses and two quarts of salt, -which is the proportion for fifty pounds of meat. The pickle must be -strong enough to bear up an egg. Boil and skim it; and when it is cold, -pour it over the meat, which must be turned every day and basted with -the pickle. The hams should remain in the pickle at least four weeks; -the shoulders and middlings of the bacon three weeks; and the jowls -two weeks. They should then be taken out and smoked. Having washed off -the pickle, before you smoke the meat, bury it, while wet, in a tub of -bran. This will form a crust over it, and prevent evaporation of the -juices. Let the smoke-house be ready to receive the meat immediately. -Take it out of the tub after it has lain half an hour, and rub the bran -evenly over it. Then hang it up to smoke with the small end downwards. -The smoke-house should be dark and cool, and should stand alone, for -the heat occasioned by an adjoining building may spoil the meat, or -produce insects. Keep up a good smoke all day, but have no blaze. -Hickory is the best wood for a smoke-house fire. In three or four weeks -the meat will be sufficiently smoked, and fit for use. During the -process it should be occasionally taken down, examined, and hung up -again. The best way of keeping hams is to sew them in coarse cloths, -which should be white-washed. If they are to go to sea, pack them in -pounded charcoal. - -An old ham will require longer to soak, and longer to boil than a new -one. - -Tongues may be cured in the above manner. - - -LIVER PUDDINGS. - -Boil some pigs' livers. When cold, mince them, and season them with -pepper, salt, and some sage and sweet marjoram rubbed fine. You may add -some powdered cloves. Have ready some large skins nicely cleaned, and -fill them with the mixture, tying up the ends securely. Prick them with -a fork to prevent their bursting; put them into hot water, and boil -them slowly for about an hour. They will require no farther cooking -before you eat them. Keep them in stone jars closely covered. They are -eaten cold at breakfast or supper, cut into slices an inch thick or -more; or they may be cut into large pieces, and broiled or fried. - -The best liver puddings are made of boiled pigs-feet and livers, mixed -together in equal portions. - - -COMMON SAUSAGE-MEAT. - -Having cleared it from the skin, sinews, and gristle, take six pounds -of the lean of young fresh pork, and three pounds of the fat, and mince -it all as fine as possible. Take some dried sage, pick off the leaves -and rub them to powder, allowing three tea-spoonfuls to each pound of -meat. Having mixed the fat and lean well together, and seasoned it with -six tea-spoonfuls of pepper, and the same quantity of salt, strew on -the powdered sage, and mix the whole very well with your hands. Put it -away in a stone jar, packing it down hard; and keep it closely covered. -Set the jar in a cool dry place. - -When you wish to use the sausage-meat, make it into flat cakes about an -inch thick and the size of a dollar; dredge them with flour, and fry -them in nothing, over rather a slow fire, till they are well browned on -both sides, and thoroughly done. Their own fat will cook them. - -Sausages are seldom eaten except at breakfast. - - -FINE SAUSAGES. - -Take some fresh pork, (the leg is best,) and clear it from the skin, -sinews, and gristle. Allow two pounds of fat to three pounds of lean. -Mince it all very fine, and season it with two ounces and a half of -salt, half an ounce of pepper, twelve cloves, and a dozen blades of -mace powdered, three grated nutmegs, six table-spoonfuls of powdered -sage, and two tea-spoonfuls of powdered rosemary. Mix all well -together. Put it into a stone jar, and press it down very hard. Cover -it closely, and keep it in a dry cool place. - -When you use this sausage-meat, mix with it some beaten yolk of egg, -and make it into balls or cakes. Dredge them with flour, and fry them -in butter. - - -BOLOGNA SAUSAGES. - -Take ten pounds of beef, and four pounds of pork; two-thirds of the -meat should be lean, and only one third fat. Chop it very fine, and -mix it well together. Then season it with six ounces of fine salt, one -ounce of black pepper, half an ounce of cayenne, one table-spoonful of -powdered cloves; and one clove of garlic minced very fine. - -Have ready some large skins nicely cleaned and prepared, (they should -be beef-skins,) and wash them in salt and vinegar. Fill them with the -above mixture, and secure the ends by tying them with packthread or -fine twine. Make a brine of salt and water strong enough to bear up -an egg. Put the sausages into it, and let them lie for three weeks, -turning them daily. Then take them out, wipe them dry, hang them up and -smoke them. Before you put them away rub them all over with sweet oil. - -Keep them in ashes. That of vine-twigs is best for them. - -You may fry them or not before you eat them. - - -PORK CHEESE. - -Take the heads, tongues, and feet of young fresh pork, or any other -pieces that are convenient. Having removed the skin, boil them till all -the meat is quite tender, and can be easily stripped from the bones. -Then chop it small, and season it with salt and black pepper to your -taste, and if you choose, some beaten cloves. Add sage-leaves and sweet -marjoram, minced fine, or rubbed to powder. Mix the whole very well -together, with your hands. Put it into deep pans, with straight sides, -(the shape of a cheese,) press it down hard and closely with a plate -that will fit the pan; putting the under side of the plate next to the -meat, and placing a heavy weight on it. In two or three days it will be -fit for use, and you may turn it out of the pan. Send it to table cut -in slices, and use mustard and vinegar with it. It is generally eaten -at supper or breakfast. - - -PIG'S FEET AND EARS SOUSED. - -Having cleaned them properly, and removed the skin, boil them slowly -till they are quite tender, and then split the feet and put them with -the ears into salt and vinegar, flavoured with a little mace. Cover -the jar closely, and set it away. When you use them, dry each piece -well with a cloth; dip them first in beaten yolk of egg, and then in -bread-crumbs, and fry them nicely in butter or lard. Or you may eat -them cold, just out of the vinegar. - -If you intend keeping them some time, you must make a fresh pickle for -them every other day. - - -TO IMITATE WESTPHALIA HAM. - -The very finest pork must be used for these hams. Mix together an equal -quantity of powdered saltpetre and brown sugar, and rub it well into -the hams. Next day make a pickle in sufficient quantity to cover them -very well. The proportions of the ingredients are a pound of fine -salt, mixed with a pound of brown sugar, an ounce of black pepper and -an ounce of cloves pounded to powder, a small bit of sal prunella, and -a quart of stale strong beer or porter. Boil them all together, so as -to make a pickle that will bear up an egg. Pour it boiling hot over the -meat, and let it lie in the pickle two weeks, turning it two or three -times every day, and basting or washing it with the liquid. Then take -out the hams, rub them with bran and smoke them for a fortnight. When -done, keep them in a barrel of fine charcoal. - -In cooking these hams simmer them slowly for seven or eight hours. - -To imitate the shape of the real Westphalia hams, cut some of the -meat off the under side of the thick part, so as to give them a flat -appearance. Do this before you begin to cure them, first loosening the -skin and afterwards sewing it on again. - -The ashes in which you keep them must be changed frequently, wiping the -hams when you take them out. - - -TO GLAZE A COLD HAM. - -With a brush or quill feather go all over the ham with beaten yolk of -egg. Then cover it thickly with pounded cracker, made as fine as flour, -or with grated crumbs of stale bread. Lastly go over it with thick -cream. Put it to brown in the oven of a stove, or brown it on the spit -of a tin roaster, set before the fire and turned frequently. - -This glazing will be found delicious. It should be put on half an inch -thick, so as to form a crust. - - - - -VENISON, &c. - - -TO ROAST A SADDLE OR HAUNCH OF VENISON. - -Wipe it all over with a sponge dipped in warm water. Then rub the skin -with lard or nice dripping. Cover the fat with sheets of paper two -double, buttered, and tied on with packthread that has been soaked -to keep it from burning. Or, what is still better, you may cover the -first sheets of paper with a coarse paste of flour and water rolled out -half an inch thick, and then cover the paste with the second sheets of -paper, securing the whole well with the string to prevent its falling -off. Place the venison on the spit before a strong clear fire, such as -you would have for a sirloin of beef, and let the fire be well kept -up all the time. Put some claret and butter into the dripping-pan and -baste the meat with it frequently. If wrapped in paste, it will not -be done in less than five hours. Half an hour before you take it up, -remove the coverings carefully, place the meat nearer to the fire, -baste it with fresh butter and dredge it very lightly with flour. Send -it to table with fringed white paper wrapped round the bone, and its -own gravy well skimmed. Have currant jelly to eat with it. As venison -chills immediately, the plates should be kept on heaters. - -You may make another gravy with a pound and a half of scraps and -trimmings or inferior pieces of venison, put into a sauce-pan with -three pints of water, a few cloves, a few blades of mace, half a -nutmeg; and salt and cayenne to your taste. Boil it down slowly to -a pint. Then skim off the fat, and strain the gravy into a clean -sauce-pan. Add to it half a pint of currant jelly, half a pint of -claret, and near a quarter of a pound of butter divided into bits and -rolled in flour. Send it to table in two small tureens or sauce-boats. -This gravy will be found very fine. - -Venison should never be roasted unless very fat. The shoulder is a -roasting piece, and may be done without the paper or paste. - -Venison is best when quite fresh; but if it is expedient to keep it a -week before you cook it, wash it well with milk and water, and then dry -it perfectly with cloths till there is not the least damp remaining on -it. Then mix together powdered ginger and pepper, and rub it well over -every part of the meat. Do not, however, attempt to keep it unless the -weather is quite cold. - - -TO HASH COLD VENISON. - -Cut the meat in nice small slices, and put the trimmings and bones into -a sauce-pan with barely water enough to cover them. Let them stew for -an hour. Then strain the liquid into a stew-pan; add to it some bits -of butter rolled in flour, and whatever gravy was left of the venison -the day before. Stir in some currant jelly, and give it a boil up. Then -put in the meat, and keep it over the fire just long enough to warm -it through; but do not allow it to boil, as it has been once cooked -already. - - -VENISON STEAKS. - -Cut them from the neck or haunch. Season them with pepper and salt. -When the gridiron has been well heated over a bed of bright coals, -grease the bars, and lay the steaks upon it. Broil them well, turning -them once, and taking care to save as much of the gravy as possible. -Serve them up with some currant jelly laid on each steak. Have your -plates set on heaters. - - -VENISON PASTY. - -The neck, breast, and shoulder are the parts used for a venison pie or -pasty. Cut the meat into pieces (fat and lean together) and put the -bones and trimmings into a stew-pan with pepper and salt, and water or -veal broth enough to cover it. Simmer it till you have drawn out a good -gravy. Then strain it. - -In the mean time make a good rich paste, and roll it rather thick. -Cover the bottom and sides of a deep dish with one sheet of it, and -put in your meat, having seasoned it with pepper, salt, nutmeg, and -mace. Pour in the gravy which you have prepared from the trimmings, and -two glasses of port or claret, and lay on the top some bits of butter -rolled in flour. Cover the pie with a thick lid of paste, and ornament -it handsomely with leaves and flowers formed with a tin cutter. Bake it -two hours or more, according to its size. - - -VENISON HAMS. - -Venison for hams must be newly killed, and in every respect as good as -possible. Mix together equal quantities of salt and brown sugar, and -rub it well into the hams. Put them into a tub, and let them lie seven -days; turning them and rubbing them daily with the mixture of salt and -sugar. Next mix together equal quantities of West India molasses and -fine salt. Rub it over your hams, and let them lie in it a week longer. -Then wipe them, rub them with bran, and smoke them a fortnight over -hickory wood. Pack them in wood ashes; or in charcoal, if to go to sea. - -Venison ham must not be cooked before it is eaten. It is used for the -tea-table, chipped or shred like dried beef, to which it is considered -very superior. - -It will not keep as long as other smoked meat. - - -TO ROAST A KID. - -A kid should be cooked the day it is killed, or the day after at -farthest. They are best from three to four months old, and are only -eaten while they live on milk. - -Wash the kid well, wipe it dry, and truss it. Stuff the body with a -force-meat of grated bread, butter or suet, sweet herbs, pepper, salt, -nutmeg, grated lemon-peel, and beaten egg; and sew it up to keep the -stuffing in its place. Put it on the spit and rub it over with lard, or -sweet oil. Put a little salt and water into the dripping-pan, and baste -the kid first with that, and afterwards with its own gravy. Or you may -make it very nice by basting it with cream. It should roast about three -hours. At the last, transfer the gravy to a small sauce-pan; thicken -it with a little butter rolled in flour, give it a boil up, and send it -to table in a boat. Garnish the kid with lumps of currant jelly laid -round the edge of the dish. - -A fawn (which should never be kept more than one day) may be roasted in -the same manner; also, a hare, or a couple of rabbits. - -You may send to table, to eat with the kid, a dish of chestnuts boiled -or roasted, and divested of the shells. - - -TO ROAST A HARE. - -If a hare is old do not roast it, but make soup of it. Wash and soak -it in water for an hour, and change the water several times, having -made a little slit in the neck to let out the blood. Take out the -heart and liver, and scald them. Drain, dry, and truss the hare. Make -a force-meat richer and more moist than usual, and add to it the heart -and liver minced fine. Soak the bread-crumbs in a little claret before -you mix them with the other ingredients. Stuff the body of the hare -with this force-meat, and sew it up. Put it on the spit, rub it with -butter, and roast it before a brisk fire. For the first half hour baste -it with butter; and afterwards with cream, or with milk thickened with -beaten yolk of egg. At the last, dredge it lightly with flour. The hare -will require about two hours roasting. - -For sauce, take the drippings of the hare mixed with cream or -with claret, and a little lemon-juice, a bit of butter, and some -bread-crumbs. Give it a boil up, and send it to table in a boat. -Garnish the hare with slices of currant jelly laid round it in the -dish. - - -FRICASSEED RABBITS. - -The best way of cooking rabbits is to fricassee them. Take a couple of -fine ones, and cut them up, or disjoint them. Put them into a stew-pan; -season them with cayenne pepper and salt, some chopped parsley, and -some powdered mace. Pour in a pint of warm water (or of veal broth, if -you have it) and stew it over a slow fire till the rabbits are quite -tender; adding (when they are about half done) some bits of butter -rolled in flour. Just before you take it from the fire, enrich the -gravy with a jill or more of thick cream with some nutmeg grated into -it. Stir the gravy well, but take care not to let it boil after the -cream is in, lest it curdle. - -Put the pieces of rabbit on a hot dish, and pour the gravy over them. - - -TO STEW RABBITS. - -Having trussed the rabbits, lay them in a pan of warm water for about -fifteen minutes. Then put them into a pot with plenty of water and -a little salt, and stew them slowly for about an hour, or till they -are quite tender. In the mean time, peel and boil in a sauce-pan a -dozen onions. When they are quite tender all through, take them out, -and drain and slice them. Have ready some drawn butter, prepared by -taking six ounces of butter, (cut into bits and rolled in about three -tea-spoonfuls of flour,) and melting it in a jill of milk. After -shaking it round over hot coals till it simmers, add to it the onions, -and give it one boil up. - -When the rabbits are done stewing lay them on a large dish (having -first cut off their heads, which should not be sent to table) and cover -them all over with the onion-sauce, to which you may add some grated -nutmeg. - - -TO FRY RABBITS. - -Having washed the rabbits well, put them into a pan of cold water, -and let them lie in it two or three hours. Then cut them into joints, -dry them in a cloth, dredge them with flour, strew them with chopped -parsley, and fry them in butter. After you take them out of the -frying-pan, stir a wine-glass of cream into the gravy, or the beaten -yolk of an egg. Do not let it boil, but pour it at once into the dish -with the rabbits. - -Rabbits are very good baked in a pie. A boiled or pot-pie may be made -of them. - -They may be stuffed with force-meat and roasted, basting them with -butter. Cut off their heads before you send them to table. - - -VENISON SAUSAGES. - -To six pounds of fresh-killed venison, allow two pounds of fresh fat -pork. Chop the meat and mince it very fine. Add six tea-spoonfuls of -sage leaves, dried and powdered, the same quantity of salt, and the -same of ground black pepper. Having mixed the whole thoroughly, pack it -down hard in stone jars, and keep it well covered in a cool dry place. - -When wanted for use, make it into small flat cakes, and fry them. - - - - -POULTRY, GAME, &c. - - -GENERAL REMARKS. - -In buying poultry choose those that are fresh and fat. Half-grown -poultry is comparatively insipid; it is best when full-grown but not -old. Old poultry is tough and hard. An old goose is so tough as to -be frequently uneatable. When poultry is young the skin is thin and -tender, and can be easily ripped by trying it with a pin; the legs are -smooth; the feet moist and limber; and the eyes full and bright. The -body should be thick and the breast fat. The bill and feet of a young -goose are yellow, and have but few hairs on them; when old they are red -and hairy. - -Poultry is best when killed over night, as if cooked too soon after -killing, it is hard and does not taste well. It is not the custom -in America, as in some parts of Europe, to keep game, or indeed any -sort of eatable, till it begins to taint; all food when inclining to -decomposition being regarded by us with disgust. - -When poultry or game is frozen, it should be brought into the kitchen -early in the morning of the day on which it is to be cooked. It may be -thawed by laying it several hours in cold water. If it is not thawed it -will require double the time to cook, and will be tough and tasteless -when done. - -In drawing poultry be very careful not to break the gall, lest its -disagreeable bitterness should be communicated to the liver. - -Poultry should be always scalded in hot water to make the feathers -come out easily. Before they are cooked they should be held for a -moment over the blaze of the fire to singe off the hairs that are about -the skin. The head, neck, and feet should be cut off, and the ends of -the legs skewered in the bodies. A string should be tied tightly round. - - -TO BOIL A PAIR OF FOWLS. - -Make a force-meat in the usual manner, of grated bread-crumbs, chopped -sweet herbs, butter, pepper, salt, and yolk of egg. Fill the bodies of -the fowls with the stuffing, and tie a string firmly round them. Skewer -the livers and gizzards to the sides, under the wings. Dredge them with -flour, and put them into a pot with just enough of water to cook them; -cover it closely, and put it over a moderate fire. As soon as the scum -rises, take off the pot and skim it. Then cover it again, and boil it -slowly half an hour. Afterwards diminish the fire, and let them stew -slowly till quite tender. An hour altogether is generally sufficient to -boil a pair of fowls, unless they are quite old. By doing them slowly -(rather stewing than boiling) the skin will not break, and they will be -whiter and more tender than if boiled fast. - -Serve them up with egg-sauce in a boat. - -Young chickens are better for being soaked two hours in skim milk, -previous to boiling. You need not stuff them. Boil or stew them slowly -in the same manner as large fowls. Three quarters of an hour will cook -them. - -Serve them up with egg-sauce, and garnish with parsley. - -Boiled fowls should be accompanied by ham or smoked tongue. - - -TO ROAST A PAIR OF FOWLS. - -Leave out the livers, gizzards and hearts, to be chopped and put into -the gravy. Fill the crops and bodies of the fowls with a force-meat, -put them before a clear fire and roast them an hour, basting them with -butter or with clarified dripping. - -Having stewed the necks, gizzards, livers, and hearts in a very little -water, strain it and mix it hot with the gravy that has dripped from -the fowls, and which must be first skimmed. Thicken it with a little -browned flour, add to it the livers, hearts, and gizzards chopped -small. Send the fowls to table with the gravy in a boat, and have -cranberry-sauce to eat with them. - - -BROILED CHICKENS. - -Split a pair of chickens down the back, and beat them flat. Wipe the -inside, season them with pepper and salt, and let them lie while you -prepare some beaten yolk of egg and grated bread-crumbs. Wash the -outside of the chickens all over with the egg, and then strew on the -bread-crumbs. Have ready a hot gridiron over a bed of bright coals. -Lay the chickens on it with the inside downwards, or next the fire. -Broil them about three quarters of an hour, keeping them covered with a -plate. Just before you take them up, lay some small pieces of butter on -them. - -In preparing chickens for broiling, you may parboil them about ten -minutes, to ensure their being sufficiently cooked; as it is difficult -to broil the thick parts thoroughly without burning the rest. None but -fine plump chickens are worth broiling. - - -FRICASSEED CHICKENS. - -Having cut up your chickens, lay them in cold water till all the blood -is drawn out. Then wipe the pieces, season them with pepper and salt, -and dredge them with flour. Fry them in lard or butter; they should -be of a fine brown on both sides. When they are quite done, take them -out of the frying-pan, cover them up, and set them by the fire to keep -warm. Skim the gravy in the frying-pan and pour into it half a pint of -cream; season it with nutmeg, mace, and cayenne, and thicken it with a -small bit of butter rolled in flour. Give it a boil, and then pour it -round the chickens, which must be kept hot. Put some lard into the pan, -and fry some parsley in it to lay on the pieces of chicken; it must be -done green and crisp. - -To make a white fricassee of chickens, skin them, cut them in pieces, -and having soaked out the blood, season them with salt, pepper, nutmeg -and mace, and strew over them some sweet marjoram shred fine. Put them -into a stew-pan, and pour over them half a pint of cream, or rich -unskimmed milk. Add some butter rolled in flour, and (if you choose) -some small force-meat balls. Set the stew-pan over hot coals. Keep it -closely covered, and stew or simmer it gently till the chicken is quite -tender, but do not allow it to boil. - -You may improve it by a few small slices of cold ham. - - -CHICKEN CROQUETS AND RISSOLES. - -Take some cold chicken, and having cut the flesh from the bones, -mince it small with a little suet and parsley; adding sweet marjoram -and grated lemon-peel. Season it with pepper, salt and nutmeg, and -having mixed the whole very well, pound it to a paste in a marble -mortar, putting in a little at a time, and moistening it frequently -with yolk of egg that has been previously beaten. Then divide it into -equal portions, and having floured your hands, make it up in the shape -of pears, sticking the head of a clove into the bottom of each to -represent the blossom end, and the stalk of a clove into the top to -look like the stem. Dip them into beaten yolk of egg, and then into -bread-crumbs grated finely and sifted. Fry them in butter, and when you -take them out of the pan, fry some parsley in it. Having drained the -parsley, cover the bottom of a dish with it, and lay the croquets upon -it. Send it to table as a side dish. - -Croquets may be made of cold sweet-breads, or of cold veal mixed with -ham or tongue. - -Rissoles are made of the same ingredients, well mixed, and beaten -smooth in a mortar. Make a fine paste, roll it out, and cut it into -round cakes. Then lay some of the mixture on one half of the cake, and -fold over the other upon it, in the shape of a half-moon. Close and -crimp the edges nicely, and fry the rissoles in butter. They should be -of a light brown on both sides. Drain them and send them to table dry. - - -BAKED CHICKEN PIE. - -Cover the bottom and sides of a deep dish with a thick paste. Having -cut up your chickens, and seasoned them to your taste with salt, -pepper, mace and nutmeg, put them in, and lay on the top several pieces -of butter rolled in flour. Fill up the dish about two-thirds with cold -water. Then lay on the top crust, notching it handsomely. Cut a slit -in the top, and stick into it an ornament of paste made in the form of -a tulip. Bake it in a moderate oven. - -It will be much improved by the addition of a quarter of a hundred -oysters; or by interspersing the pieces of chicken with slices of cold -boiled ham, in which case use no other salt. - -You may add also some yolks of eggs boiled hard. - -A duck pie may be made in the same manner. A rabbit pie also. - - -A POT PIE. - -Take a pair of large fine fowls. Cut them up, wash the pieces, and -season them with pepper only. Make a good paste in the proportion of a -pound and a half of minced suet to three pounds of flour. Let there be -plenty of paste, as it is always much liked by the eaters of pot pie. -Roll out the paste not very thin, and cut most of it into long squares. -Butter the sides of a pot, and line them with paste nearly to the top. -Lay slices of cold ham at the bottom of the pot, and then the pieces -of fowl, interspersed all through with squares of paste, and potatoes -pared and quartered. Pour in a quart of water. Cover the whole with a -lid of paste, having a slit in the centre, through which the gravy will -bubble up. Boil it steadily for two hours. Half an hour before you take -it up, put in through the hole in the centre of the crust, some bits of -butter rolled in flour, to thicken the gravy. When done, put the pie on -a large dish, and pour the gravy over it. - -You may intersperse it all through with cold ham. - -A pot-pie may be made of ducks, rabbits, squirrels, or venison. Also of -beef-steaks. A beef-steak, or some pork-steaks (the lean only) greatly -improve a chicken pot-pie. If you use no ham, season with salt. - - -CHICKEN CURRY. - -Take a pair of fine fowls, and having cut them in pieces lay them in -salt and water till the seasoning is ready. Take two table-spoonfuls of -powdered ginger, one table-spoonful of fresh turmeric, a tea-spoonful -of ground black pepper; some mace, a few cloves, some cardamom seeds, -and a little cayenne pepper with a small portion of salt. These last -articles according to your taste. Put all into a mortar, and add -to them eight large onions, chopped or cut small. Mix and beat all -together, till the onions, spices, &c. form a paste. - -Put the chickens into a pan with sufficient butter rolled in flour, and -fry them till they are brown, but not till quite done. While this is -proceeding, set over the fire a sauce-pan three parts full of water, -or sufficient to cover the chickens when they are ready. As soon as -the water boils, throw in the curry-paste. When the paste has all -dissolved, and is thoroughly mixed with the water, put in the pieces of -chicken to boil, or rather to simmer. When the chicken is quite done, -put it into a large dish, and eat it with boiled rice. The rice may -either be laid round on the same dish, or served up separately. - -This is a genuine East India receipt for curry. - -Lamb, veal, or rabbits may be curried in the same manner. - - -_To boil Rice for the Curry._ - -Pick the rice carefully, to clear it from husks and motes. Then soak -it in cold water for a quarter of an hour, or more. When you are ready -to boil it, pour off the water in which it has soaked. Have ready a -pot or sauce-pan of boiling water, into which you have put a little -salt. Allow two quarts of water to a pound of rice. Sprinkle the rice -gradually into the water. Boil it hard for twenty minutes, then take -it off the fire, and pour off all the water that remains. Set the pot -in the chimney corner with the lid off, while dinner is dishing, that -it may have time to dry. You may toss it up lightly with two forks, to -separate the grains while it is drying, but do not stir it with a spoon. - - -A PILAU. - -Take a large fine fowl, and cover the breast with slices of fat bacon -or ham, secured by skewers. Put it into a stew-pan with two sliced -onions. Season it to your taste with white pepper and mace. Have ready -a pint of rice that has been well picked, washed, and soaked. Cover the -fowl with it. Put in as much water as will well cover the whole. Stew -it about half an hour, or till the fowl and rice are thoroughly done; -keeping the stew-pan closely covered. Dish it all together, either with -the rice covering the fowl, or laid round it in little heaps. - -You may make a pilau of beef or mutton with a larger quantity of rice; -which must not be put in at first, or it will be done too much, the -meat requiring a longer time to stew. - - -CHICKEN SALAD. - -The fowls for this purpose should be young and fine. You may either -boil or roast them. They must be quite cold. Having removed all the -skin and fat, and disjointed the fowls cut the meat from the bones -into very small pieces, not exceeding an inch. Wash and split two large -fine heads of celery, and cut the white part into pieces also about an -inch long; and having mixed the chicken and celery together, put them -into a deep china dish, cover it and set it away. - -It is best not to prepare the dressing till just before the salad is -to be eaten, that it may be as fresh as possible. Have ready the yolks -of eight hard-boiled eggs. Put them into a flat dish, and mash them -to a paste with the back of a wooden spoon. Add to the egg a small -tea-spoonful of fine salt, the same quantity of cayenne pepper, half -a jill of made mustard, a jill or a wine-glass and a half of vinegar, -and rather more than two wine-glasses of sweet oil. Mix all these -ingredients thoroughly; stirring them a long time till they are quite -smooth. - -The dressing should not be put on till a few minutes before the salad -is sent in; as by lying in it the chicken and celery will become tough -and hard. After you pour it on, mix the whole well together with a -silver fork. - -Chicken salad should be accompanied with plates of bread and butter, -and a plate of biscuits. It is a supper dish, and is brought in with -terrapin, oysters, &c. - -Cold turkey is excellent prepared as above. - -An inferior salad may be made with cold fillet of veal, instead of -chickens. - -Cold boiled lobster is very fine cut up and drest in this manner, only -substituting for celery, lettuce cut up and mixed with the lobster. - - -TO ROAST A PAIR OF DUCKS. - -After the ducks are drawn, wipe out the inside with a clean cloth, -and prepare your stuffing. Mince very fine some green sage leaves, -and twice their quantity of onion, (which should first be parboiled,) -and add a little butter, and a seasoning of pepper and salt. Mix the -whole very well, and fill the crops and bodies of the ducks with it, -leaving a little space for the stuffing to swell. Reserve the livers, -gizzards, and hearts to put in the gravy. Tie the bodies of the ducks -firmly round with strings, (which should be wetted or buttered to keep -them from burning,) and put them on the spit before a clear brisk fire. -Baste them first with a little salt and water, and then with their -own gravy, dredging them lightly with flour at the last. They will be -done in about an hour. After boiling the livers, gizzards and hearts, -chop them, and put them into the gravy; having first skimmed it, and -thickened it with a little browned flour. - -Send to table with the ducks a small tureen of onion-sauce with chopped -sage leaves in it. Accompany them also with stewed cranberries and -green peas, if in season. - -Canvas-back ducks are roasted in the same manner, omitting the -stuffing. They will generally be done enough in three quarters of -an hour. Send currant jelly to table with them, and have heaters to -place under the plates. Add to the gravy a little cayenne, and a large -wine-glass of claret or port. - -Other wild ducks and teal may be roasted in about half an hour. Before -roasting, parboil them with a large carrot inside their bodies. This -will draw all the fishy or sedgy taste that may be about the ducks. -Then throw away the carrot, and lay them in fresh water. - -You may serve up with wild ducks, &c. orange-sauce, which is made by -boiling in a little water two large sweet oranges cut into slices, -having first removed the rind. When the pulp is all dissolved, strain -and press it through a sieve, and add to it the juice of two more -oranges, and a little sugar. Send it to table either warm or cold. - - -STEWED DUCK. - -Half roast a large duck. Cut it up, and put it into a stew-pan with -a pint of beef-gravy, or dripping of roast-beef. Have ready two -boiled onions, half a handful of sage leaves, and two leaves of mint, -all chopped very fine and seasoned with pepper and salt. Lay these -ingredients over the duck. Stew it slowly for a quarter of an hour. -Then put in a quart of young green peas. Cover it closely, and simmer -it half an hour longer, till the peas are quite soft. Then add a piece -of butter rolled in flour; quicken the fire, and give it one boil. -Serve up all together. - -A cold duck that has been under-done may be stewed in this manner. - - -TO HASH A DUCK. - -Cut up the duck and season it with pepper and mixed spices. Have ready -some thin slices of cold ham or bacon. Place a layer of them in a -stew-pan; then put in the duck and cover it with ham. Add just water -enough to moisten it, and pour over all a large glass of red wine. -Cover the pan closely and let it stew for an hour. - -Have ready a quart or more of green peas, boiled tender, drained, and -mixed with butter and pepper. Lay them round the hashed duck. - -If you hash a cold duck in this manner, a quarter of an hour will be -sufficient for stewing it; it having been cooked already. - - -TO ROAST A GOOSE. - -Having drawn and singed the goose, wipe out the inside with a cloth, -and sprinkle in some pepper and salt. Make a stuffing of four good -sized onions minced fine, and half their quantity of green sage leaves -minced also, a large tea-cupful of grated bread-crumbs, a piece of -butter the size of a walnut, and the beaten yolks of two eggs, with a -little pepper and salt. Mix the whole together, and incorporate them -well. Put the stuffing into the goose, and press it in hard; but do not -entirely fill up the cavity, as the mixture will swell in cooking. Tie -the goose securely round with a greased or wetted string; and paper -the breast to prevent it from scorching. Fasten the goose on the spit -at both ends. The fire must be brisk and well kept up. It will require -from two hours to two and a half to roast. Baste it at first with a -little salt and water, and then with its own gravy. Take off the paper -when the goose is about half done, and dredge it with a little flour -towards the last. Having parboiled the liver and heart, chop them and -put them into the gravy, which must be skimmed well and thickened with -a little browned flour. - -Send apple-sauce to table with the goose; also mashed potatoes. - -A goose may be stuffed entirely with potatoes, boiled and mashed with -milk, butter, pepper and salt. - -You may make a gravy of the giblets, that is the neck, pinions, liver, -heart and gizzard, stewed in a little water, thickened with butter -rolled in flour, and seasoned with pepper and salt. Add a glass of -red wine. Before you send it to table, take out all but the liver and -heart; mince them and leave them in the gravy. This gravy is by many -preferred to that which comes from the goose in roasting. It is well to -have both. - -If a goose is old it is useless to cook it, as when hard and tough it -cannot be eaten. - - -A GOOSE PIE. - -Cut a fine large young goose into eight pieces, and season it with -pepper. Reserve the giblets for gravy. Take a smoked tongue that has -been all night in soak, parboil it, peel it, and cut it into thick -slices, omitting the root, which you must divide into small pieces, and -put into a sauce-pan with the giblets and sufficient water to stew them -slowly. - -Make a nice paste, allowing a pound and a half of butter to three -pounds of flour. Roll it out thick, and line with it the bottom and -sides of a deep dish. Fill it with the pieces of goose, and the slices -of tongue. Skim the gravy you have drawn from the giblets, thicken it -with a little browned flour, and pour it into the pie dish. Then put on -the lid or upper crust. Notch and ornament it handsomely with leaves -and flowers of paste. Bake the pie about three hours in a brisk oven. - -In making a large goose pie you may add a fowl, or a pair of pigeons, -or partridges,--all cut up. - -A duck pie may be made in the same manner. - -Small pies are sometimes made of goose giblets only. - - -A CHRISTMAS GOOSE PIE. - -These pies are always made with a standing crust. Put into a sauce-pan -one pound of butter cut up, and a pint and a half of water; stir it -while it is melting, and let it come to a boil. Then skim off whatever -milk or impurity may rise to the top. Have ready four pounds of flour -sifted into a pan. Make a hole in the middle of it, and pour in the -melted butter while hot. Mix it with a spoon to a stiff paste, (adding -the beaten yolks of three or four eggs,) and then knead it very well -with your hands, on the pasteboard, keeping it dredged with flour till -it ceases to be sticky. Then set it away to cool. - -Split a large goose, and a fowl down the back, loosen the flesh all -over with a sharp knife, and take out all the bones. Parboil a smoked -tongue; peel it and cut off the root. Mix together a powdered nutmeg, a -quarter of an ounce of powdered mace, a tea-spoonful of pepper, and a -tea-spoonful of salt, and season with them the fowl and the goose. - -Roll out the paste near an inch thick, and divide it into three pieces. -Cut out two of them of an oval form for the top and bottom; and the -other into a long straight piece for the sides or walls of the pie. -Brush the paste all over with beaten white of egg, and set on the -bottom the piece that is to form the wall, pinching the edges together, -and cementing them with white of egg. The bottom piece must be large -enough to turn up a little round the lower edge of the wall piece, -to which it must be firmly joined all round. When you have the crust -properly fixed, so as to be baked standing alone without a dish, put in -first the goose, then the fowl, and then the tongue. Fill up what space -is left with pieces of the flesh of pigeons, or of partridges, quails, -or any game that is convenient. There must be no bones in the pie. You -may add also some bits of ham, or some force-meat balls. Lastly, cover -the other ingredients with half a pound of butter, and put on the top -crust, which, of course, must be also of an oval form to correspond -with the bottom. The lid must be placed not quite on the top edge of -the wall, but an inch and a half below it. Close it very well, and -ornament the sides and top with festoons and leaves cut out of paste. -Notch the edges handsomely, and put a paste flower in the centre. Glaze -the whole with beaten yolk of egg, and bind the pie all round with a -double fold of white paper. Set it in a regular oven, and bake it four -hours. - -This is one way of making the celebrated goose pies that it is -customary in England to send as presents at Christmas. They are eaten -at luncheon, and if the weather is cold, and they are kept carefully -covered up from the air, they will be good for two or three weeks; the -standing crust assisting to preserve them. - - -TO ROAST A TURKEY. - -Make a force-meat of grated bread-crumbs, minced suet, sweet marjoram, -grated lemon-peel, nutmeg, pepper, salt, and beaten yolk of egg. You -may add some grated cold ham. Light some writing paper, and singe the -hairs from the skin of the turkey. Reserve the neck, liver, and gizzard -for the gravy. Stuff the craw of the turkey with the force-meat, of -which there should be enough made to form into balls for frying, -laying them round the turkey when it is dished. Dredge it with flour, -and roast it before a clear brisk fire, basting it with cold lard. -Towards the last, set the turkey nearer to the fire, dredge it again -very lightly with flour, and baste it with butter. It will require, -according to its size, from two to three hours roasting. - -Make the gravy of the giblets cut in pieces, seasoned, and stewed for -two hours in a very little water; thicken it with a spoonful of browned -flour, and stir into it the gravy from the dripping-pan, having first -skimmed off the fat. - -A turkey should be accompanied by ham or tongue. Serve up with it -mushroom-sauce. Have stewed cranberries on the table to eat with it. Do -not help any one to the legs, or drum-sticks as they are called. - -Turkeys are sometimes stuffed entirely with sausage-meat. Small cakes -of this meat should then be fried, and laid round it. - -To bone a turkey, you must begin with a very sharp knife at the top of -the wings, and scrape the flesh loose from the bone without dividing -or cutting it to pieces. If done carefully and dexterously, the whole -mass of flesh may be separated from the bone, so that you can take hold -of the head and draw out the entire skeleton at once. A large quantity -of force-meat having been prepared, stuff it hard into the turkey, -restoring it by doing so to its natural form, filling out the body, -breast, wings and legs, so as to resemble their original shape when the -bones were in. Roast or bake it; pouring a glass of port wine into the -gravy. A boned turkey is frequently served up cold, covered with lumps -of currant jelly; slices of which are laid round the dish. - -Any sort of poultry or game may be boned and stuffed in the same manner. - -A cold turkey that has not been boned is sometimes sent to table larded -all over the breast with slips of fat bacon, drawn through the flesh -with a larding needle, and arranged in regular form. - - -TO BOIL A TURKEY. - -Take twenty-five large fine oysters, and chop them. Mix with them half -a pint of grated bread-crumbs, a little sweet marjoram, a quarter of -a pound of butter, two table-spoonfuls of cream or rich milk, and the -beaten yolks of three eggs. When it is thoroughly mixed, stuff the craw -of the turkey with it, and sew up the skin. Then dredge it with flour, -put it into a large pot or kettle, and cover it well with cold water. -Place it over the fire, and let it boil slowly for half an hour, taking -off the scum as it rises. Then remove the pot from over the fire, and -set it on hot coals to stew slowly for two hours, or two hours and a -half, according to its size. Just before you send it to table, place it -again over the fire to get well heated. When you boil a turkey, skewer -the liver and gizzard to the sides, under the wings. - -Send it to table with oyster-sauce in a small tureen. - -In making the stuffing, you may substitute for the grated -bread, chestnuts boiled, peeled, and minced or mashed. Serve up -chestnut-sauce, made by peeling some boiled chestnuts and putting them -whole into melted butter. - -Some persons, to make them white, boil their turkeys tied up in a large -cloth sprinkled with flour. - -With a turkey, there should be on the table a ham, or a smoked tongue. - - -TO ROAST PIGEONS. - -Draw and pick four pigeons immediately after they are killed, and let -them be cooked soon, as they do not keep well. Wash the inside very -clean, and wipe it dry. Stuff them with a mixture of parsley parboiled -and chopped, grated bread-crumbs, and butter; seasoned with pepper, -salt, and nutmeg. Dredge them with flour, and roast them before a good -fire, basting them with butter. They will be done in about twenty-five -or thirty minutes. Serve them up with parsley-sauce. Lay the pigeons on -the dish in a row. - -If asparagus is in season, it will be much better than parsley both -for the stuffing and sauce. It must first be boiled. Chop the green -heads for the stuffing, and cut them in two for the melted butter. Have -cranberry-sauce on the table. - -Pigeons may be split and broiled, like chickens; also stewed or -fricasseed. - -They are very good stewed with slices of cold ham and green peas, -serving up all in the same dish. - - -PIGEON PIE. - -Take four pigeons, and pick and clean them very nicely. Season them -with pepper and salt, and put inside of every one a large piece of -butter and the yolk of a hard-boiled egg. Have ready a good paste, -allowing a pound of butter to two pounds of sifted flour. Roll it out -rather thick, and line with it the bottom and sides of a large deep -dish. Put in the pigeons, and lay on the top some bits of butter rolled -in flour. Pour in nearly enough of water to fill the dish. Cover the -pie with a lid of paste rolled out thick, and nicely notched, and -ornamented with paste leaves and flowers. - -You may make a similar pie of pheasants, partridges, or grouse. - -In preparing pigeons, &c. for pies, loosen the joints with a knife, as -in carving. - - -TO ROAST PHEASANTS, PARTRIDGES, QUAILS OR GROUSE. - -Pick and draw the birds immediately after they are brought in. Before -you roast them, fill the inside with pieces of a fine ripe orange, -leaving out the rind and seeds. Or stuff them with grated cold ham, -mixed with bread-crumbs, butter, and a little yolk of egg. Lard them -with small slips of the fat of bacon drawn through the flesh with a -larding needle. Roast them before a clear fire. - -Make a fine rich gravy of the trimmings of meat or poultry, stewed in -a little water, and thickened with a spoonful of browned flour. Strain -it, and set it on the fire again, having added half a pint of claret, -and the juice of two large oranges. Simmer it for a few minutes, pour -some of it into the dish with the game, and serve the remainder in a -boat. - -If you stuff them with force-meat, you may, instead of larding, brush -them all over with beaten yolk of egg, and then cover them with -bread-crumbs grated finely and sifted. - - -ANOTHER WAY TO ROAST PHEASANTS, PARTRIDGES, &c. - -Chop some fine raw oysters, omitting the hard part; mix them with -salt, and nutmeg, and add some beaten yolk of egg to bind the other -ingredients. Cut some very thin slices of cold ham or bacon, and cover -the birds with them; then wrap them closely in sheets of white paper -well buttered, put them on the spit, and roast them before a clear fire. - -Send them to table with oyster-sauce in a boat. - -Pies may be made of any of these birds in the same manner as a pigeon -pie. - - -TO ROAST SNIPES, WOODCOCKS, OR PLOVERS. - -Pick them immediately; wipe them, and season them slightly with pepper -and salt. Cut as many slices of bread as you have birds. Toast them -brown, butter them, and lay them in the dripping-pan. Dredge the birds -with flour, and put them on a small spit before a clear brisk fire. -Baste them with lard, or fresh butter. They will be done in twenty or -thirty minutes. Serve them up laid on the toast, and garnished with -sliced orange, or with orange jelly. - -Have brown gravy in a boat. - - -TO ROAST REED-BIRDS, OR ORTOLANS. - -Put into every bird, an oyster, or a little butter mixed with some -finely sifted bread-crumbs. Dredge them with flour. Run a small skewer -through them, and tie them on the spit. Baste them with lard or with -fresh butter. They will be done in about ten minutes. - -A very nice way of cooking these birds is, (having greased them all -over with lard or with fresh butter, and wrapped them in vine leaves -secured closely with a string,) to lay them in a heated iron pan, and -bury them in ashes hot enough to roast or bake them. Remove the vine -leaves before you send the birds to table. - -Reed birds are very fine made into little dumplings with a thin crust -of flour and butter, and boiled about twenty minutes. Each must be tied -in a separate cloth. Or you may cook a dozen in one paste, like an -apple pudding. - - -LARDING. - -To lard meat or poultry is to introduce into the surface of the -flesh, slips of the fat only of bacon, by means of a larding-pin or -larding-needle, it being called by both names. It is a steel instrument -about a foot long, sharp at one end, and cleft at the other into four -divisions, which are near two inches in length, and resemble tweezers. -It can be obtained at the hardware stores. - -Cut the bacon into slips about two inches in length, half an inch in -breadth, and half an inch in thickness. If intended for poultry, the -slips of bacon should not be thicker than a straw. Put them, one at -a time, into the cleft or split end of the larding-needle. Give each -slip a slight twist, and press it down hard into the needle with your -fingers. Then push the needle through the flesh, (avoiding the places -where the bones are,) and when you draw it out it will have left behind -it the slip of bacon sticking in the surface. Take care to have all -the slips of the same size, and arranged in regular rows at equal -distances. Every slip should stand up about an inch. If any are wrong, -take them out and do them over again. To lard handsomely and neatly -requires practice and dexterity. - -Fowls and game are generally larded on the breast only. If cold, they -can be done with the fat of cold boiled ham. Larding may be made to -look very tastefully on any thing that is not to be cooked afterwards. - - -FORCE-MEAT BALLS. - -To a pound of the lean of a leg of veal, allow a pound of beef suet. -Mince them together very fine. Then season it to your taste with -pepper, salt, mace, nutmeg, and chopped sage or sweet marjoram. Then -chop a half-pint of oysters, and beat six eggs very well. Mix the whole -together, and pound it to a paste in a marble mortar. If you do not -want it immediately, put it away in a stone pot, strew a little flour -on the top, and cover it closely. - -When you wish to use the force-meat, divide into equal parts as much -of it as you want; and having floured your hands, roll it into round -balls, all of the same size. Either fry them in butter, or boil them. - -This force-meat will be found a very good stuffing for meat or poultry. - - -FINE PARTRIDGE PIE. - -Having trussed your partridges, loosen all the joints with a knife, but -do not cut them apart. Scald, peel, and chop some fresh mushrooms, mix -them with grated bread crumbs, moistened with cream and beaten yolk of -egg, and with this stuff the partridges. Cover the sides and bottom of -a deep dish with a rich paste, adding a layer of cold boiled ham sliced -very thin. Add some whole button mushrooms, and some hard boiled yolks -of eggs. Season with pepper only. Put in the partridges, laying on each -a bit of butter rolled in flour. Cover the whole with a thick lid of -paste handsomely notched, and ornamented with paste leaves. - -Before you put on the cover, pour a little water into the pie. - - - - -GRAVY AND SAUCES. - - -DRAWN OR MADE GRAVY. - -For this purpose you may use coarse pieces of the lean of beef or veal, -or the giblets and trimmings of poultry or game. It must be stewed for -a long time, skimmed, strained, thickened, and flavoured with whatever -condiments are supposed most suited to the dish it is to accompany. - -In preparing meat to stew for gravy, beat it with a mallet or -meat-beetle, score it, and cut it into small pieces; this makes it -give out the juices. Season it with pepper and salt, and put it into a -stew-pan with butter only. Heat it gradually, till it becomes brown. -Shake the pan frequently, and see that it does not burn or stick to -the bottom. It will generally be browned sufficiently in half an hour. -Then put in some boiling water, allowing one pint to each pound of -meat. Simmer it on coals by the side of the fire for near three hours, -skimming it well, and keeping it closely covered. When done, remove it -from the heat, let it stand awhile to settle, and then strain it. - -If you wish to keep it two or three days, (which you may in winter,) -put it into a stone vessel, cover it closely, and set it in a cool -place. - -Do not thicken this gravy till you go to use it. - -Mutton is unfit for made gravy. - - -MELTED BUTTER, - -SOMETIMES CALLED DRAWN BUTTER. - -Melted butter is the foundation of most of the common sauces. Have a -covered sauce-pan for this purpose. One lined with porcelain will be -best. Take a quarter of a pound of the best fresh butter, cut it up, -and mix with it about two tea-spoonfuls of flour. When it is thoroughly -mixed, put it into the sauce-pan, and add to it four table-spoonfuls -of cold water. Cover the sauce-pan, and set it in a large tin pan of -boiling water. Shake it round continually (always moving it the same -way) till it is entirely melted and begins to simmer. Then let it rest -till it boils up. - -If you set it on hot coals, or over the fire, it will be oily. - -If the butter and flour is not well mixed it will be lumpy. - -If you put too much water, it will be thin and poor. All these defects -are to be carefully avoided. - -In melting butter for sweet or pudding sauce, you may use milk instead -of water. - - -TO BROWN FLOUR.--Spread some fine flour on a plate, and set it in -the oven, turning it up and stirring it frequently that it may brown -equally all through. - -Put it into a jar, cover it well, and keep it to stir into gravies to -thicken and colour them. - - -TO BROWN BUTTER.--Put a lump of butter into a frying-pan, and toss it -round over the fire till it becomes brown. Then dredge some browned -flour over it, and stir it round with a spoon till it boils. It must be -made quite smooth. - -You may make this into a plain sauce for fish by adding cayenne and -some flavoured vinegar. - - - - -PLAIN SAUCES. - - -LOBSTER SAUCE.--Boil a dozen blades of mace and half a dozen -pepper-corns in about a jill and a half (or three wine-glasses) of -water, till all the strength of the spice is extracted. Then strain it, -and having cut three quarters of a pound of butter into little bits, -melt it in this water, dredging in a little flour as you hold it over -the fire to boil. Toss it round, and let it just boil up and no more. - -Take a cold boiled lobster,--pound the coral in a mortar, adding a -little sweet oil. Then stir it into the melted butter. - -Chop the meat of the body into very small pieces, and rub it through a -cullender into the butter. Cut up the flesh of the claws and tail into -dice, and stir it in. Give it another boil up, and it will be ready for -table. - -Serve it up with fresh salmon, or any boiled fish of the best kind. - -Crab sauce is made in a similar manner; also prawn and shrimp sauce. - - -ANCHOVY SAUCE.--Soak eight anchovies for three or four hours, changing -the water every hour. Then put them into a sauce-pan with a quart -of cold water. Set them on hot coals and simmer them till they are -entirely dissolved, and till the liquid is diminished two-thirds. Then -strain it, stir two glasses of red wine, and add to it about half a -pint of melted butter. - -Heat it over again, and send it to table with salmon or fresh cod. - - -CELERY SAUCE.--Take a large bunch of young celery. Wash and pare it -very clean. Cut it into pieces, and boil it gently in a small quantity -of water, till it is quite tender. Then add a little powdered mace and -nutmeg, and a very little pepper and salt. Take a tolerably large piece -of butter, roll it well in flour, and stir it into the sauce. Boil it -up again, and it is ready to send to table. - -You may make it with cream, thus:--Prepare and boil your celery as -above, adding some mace, nutmeg, a piece of butter the size of a -walnut, rolled in flour; and half a pint of cream. Boil all together. - -Celery sauce is eaten with boiled poultry. - -When celery is out of season, you may use celery seed, boiled in the -water which you afterwards use for the melted butter, but strained out -after boiling. - - -NASTURTIAN SAUCE.--This is by many considered superior to caper sauce -and is eaten with boiled mutton. It is made with the green seeds of -nasturtians, pickled simply in cold vinegar. - -Cut about six ounces of butter into small bits, and put them into a -small sauce-pan. Mix with a wine-glass of water, sufficient flour to -make a thick batter, pour it on the butter, and hold the sauce-pan over -hot coals, shaking it quickly round, till the butter is melted. Let -it just boil up, and then take it from the fire. Thicken it with the -pickled nasturtians and send it to table in a boat. - -Never pour melted butter over any thing, but always send it to table in -a sauce-tureen or boat. - - -WHITE ONION SAUCE.--Peel a dozen onions, and throw them into salt and -water to keep them white. Then boil them tender. When done, squeeze the -water from them, and chop them. Have ready some butter that has been -melted rich and smooth with milk or cream instead of water. Put the -onions into the melted butter, and boil them up at once. If you wish to -have them very mild, put in a turnip with them at the first boiling. - -Young white onions, if very small, need not be chopped, but may be put -whole into the butter. - -Use this sauce for rabbits, tripe, boiled poultry, or any boiled fresh -meat. - - -BROWN ONION SAUCE.--Slice some large mild Spanish onions. Cover them -with butter, and set them over a slow fire to brown. Then add salt -and cayenne pepper to your taste, and some good brown gravy of roast -meat, poultry or game, thickened with a bit of butter rolled in flour -that has first been browned by holding it in a hot pan or shovel over -the fire. Give it a boil, skim it well, and just before you take it -off, stir in a half glass of port or claret, and the same quantity of -mushroom catchup. - -Use this sauce for roasted poultry, game, or meat. - - -MUSHROOM SAUCE.--Wash a pint of small button mushrooms,--remove the -stems and the outside skin. Stew them slowly in veal gravy or in milk -or cream, seasoning them with pepper and salt, and adding a piece of -butter rolled in a large proportion of flour. Stew them till quite -tender, now and then shaking the pan round. - -The flavour will be heightened by having salted a few the night before -in a covered dish, to extract the juice, and then stirring it into the -sauce while stewing. - -This sauce may be served up with poultry, game, or beef-steaks. - -In gathering mushrooms take only those that are of a dull pearl colour -on the outside, and that have the under part tinged with pale pink. - -Boil an onion with them. If there is a poisonous one among them the -onion will turn black. Then throw away the whole. - - -EGG SAUCE.--Boil four eggs ten minutes. Dip them into cold water to -prevent their looking blue. Peel off the shell. Chop the yolks of all, -and the whites of two, and stir them into melted butter. Serve this -sauce with boiled poultry or fish. - - -BREAD SAUCE.--Put some grated crumbs of stale bread into a sauce-pan, -and pour over them some of the liquor in which poultry or fresh meat -has been boiled. Add some plums or dried currants that have been picked -and washed. Having simmered them till the bread is quite soft, and the -currants well plumped, add melted butter or cream. - -This sauce is for a roast pig. - - -MINT SAUCE.--Take a large bunch of young green mint; if old the taste -will be unpleasant. Wash it very clean. Pick all the leaves from the -stalks. Chop the leaves very fine, and mix them with cold vinegar, and -a large proportion of powdered sugar. There must be merely sufficient -vinegar to moisten the mint well, but by no means enough to make the -sauce liquid. It should be very sweet. - -It is only eaten in the spring with roast lamb. Send it to table in a -sauce-tureen. - - -CAPER SAUCE.--Take two large table-spoonfuls of capers and a little -vinegar. Stir them for some time into half a pint of thick melted -butter. - -This sauce is for boiled mutton. - -If you happen to have no capers, pickled cucumber chopped fine, or -the pickled pods of radish seeds, may be stirred into the butter as a -tolerable substitute, or nasturtians. - - -PARSLEY SAUCE.--Wash a bunch of parsley in cold water. Then boil it -about six or seven minutes in salt and water. Drain it, cut the leaves -from the stalks, and chop them fine. Have ready some melted butter, and -stir in the parsley. Allow two small table-spoonfuls of leaves to half -a pint of butter. - -Serve it up with boiled fowls, rock-fish, sea-bass, and other boiled -fresh fish. Also with knuckle of veal, and with calf's head boiled -plain. - - -APPLE SAUCE.--Pare, core, and slice some fine apples. Put them into a -sauce-pan with just sufficient water to keep them from burning, and -some grated lemon-peel. Stew them till quite soft and tender. Then mash -them to a paste, and make them very sweet with brown sugar, adding a -small piece of butter and some nutmeg. - -Apple sauce is eaten with roast pork, roast goose and roast ducks. - -Be careful not to have it thin and watery. - - -CRANBERRY SAUCE.--Wash a quart of ripe cranberries, and put them into a -pan with about a wine-glass of water. Stew them slowly, and stir them -frequently, particularly after they begin to burst. They require a -great deal of stewing, and should be like a marmalade when done. - -After you take them from the fire, stir in a pound of brown sugar. - -When they are thoroughly done, put them into a deep dish, and set them -away to get cold. - -You may strain the pulp through a cullender or sieve into a mould, and -when it is in a firm shape send it to table on a glass dish. Taste it -when it is cold, and if not sweet enough, add more sugar. Cranberries -require more sugar than any other fruit, except plums. - -Cranberry sauce is eaten with roast turkey, roast fowls, and roast -ducks. - - -PEACH SAUCE.--Take a quart of dried peaches, (those are richest and -best that are dried with the skins on,) and soak them in cold water -till they are tender. Then drain them, and put them into a covered pan -with a very little water. Set them on coals, and simmer them till they -are entirely dissolved. Then mash them with brown sugar, and send them -to table cold to eat with roast meat, game or poultry. - - -WINE SAUCE.--Have ready some rich thick melted or drawn butter, and -the moment you take it from the fire, stir in two large glasses of -white wine, two table-spoonfuls of powdered white sugar, and a powdered -nutmeg. Serve it up with plum pudding, or any sort of boiled pudding -that is made of a batter. - - -COLD SWEET SAUCE.--Stir together, as for a pound-cake, equal quantities -of fresh butter and powdered white sugar. When quite light and creamy, -add some powdered cinnamon or nutmeg, and the juice of a lemon. Send it -to table in a small deep plate with a tea-spoon in it. - -Eat it with batter pudding, bread pudding, Indian pudding, &c. whether -baked or boiled. Also with boiled apple pudding or dumplings, and with -fritters and pancakes. - - -CREAM SAUCE.--Boil a pint and a half of rich cream with four -table-spoonfuls of powdered sugar, some powdered nutmeg, and a dozen -bitter almonds or peach kernels slightly broken up, or a dozen fresh -peach leaves. As soon as it has boiled up, take it off the fire and -strain it. If it is to be eaten with boiled pudding or with dumplings -send it to table hot, but let it get quite cold if you intend it as an -accompaniment to fruit pies or tarts. - - -OYSTER SAUCE.--Take a pint of oysters, and save out a little of their -liquor. Put them with their remaining liquor, and some mace and nutmeg, -into a covered saucepan, and simmer them on hot coals about ten -minutes. Then drain them. Oysters for sauce should be large. - -Having prepared in another saucepan some drawn or melted butter, (mixed -with oyster liquor instead of water,) pour it into a sauce-boat, add -the oysters to it, and serve it up with boiled poultry, or with boiled -fresh fish. - -Celery, first boiled and then chopped, is an improvement to oyster -sauce. - - - - -STORE FISH SAUCES. - - -GENERAL REMARKS. - -Store fish sauces if properly made will keep for many months. They -may be brought to table in fish castors, but a customary mode is to -send them round in the small black bottles in which they have been -originally deposited. They are in great variety, and may be purchased -of the grocers that sell oil, pickles, anchovies, &c. In making them at -home, the few following receipts may be found useful. - -The usual way of eating these sauces is to pour a little on your plate, -and mix it with the melted butter. They give flavour to fish that would -otherwise be insipid, and are in general use at genteel tables. - -Two table-spoonfuls of any of these sauces may be added to the melted -butter a minute before you take it from the fire. But if brought to -table in bottles, the company can use it or omit it as they please. - - -SCOTCH SAUCE.--Take fifteen anchovies, chop them fine, and steep them -in vinegar for a week, keeping the vessel closely covered. Then put -them into a pint of claret or port wine. Scrape fine a large stick of -horseradish, and chop two onions, a handful of parsley, a tea-spoonful -of the leaves of lemon-thyme, and two large peach leaves. Add a nutmeg, -six or eight blades of mace, nine cloves, and a tea-spoonful of black -pepper, all slightly pounded in a mortar. Put all these ingredients -into a silver or block tin sauce-pan, or into an earthen pipkin, -and add a few grains of cochineal to colour it. Pour in a large half -pint of the best vinegar, and simmer it slowly till the bones of the -anchovies are entirely dissolved. - -Strain the liquor through a sieve, and when quite cold put it away -for use in small bottles; the corks dipped in melted rosin, and well -secured by pieces of leather tied closely over them. Fill each bottle -quite full, as it will keep the better for leaving no vacancy. - -This sauce will give a fine flavour to melted butter. - - -QUIN'S SAUCE.--Pound in a mortar six large anchovies, moistening them -with their own pickle. Then chop and pound six small onions. Mix them -with a little black pepper and a little cayenne, half a glass of soy, -four glasses of mushroom catchup, two glasses of claret, and two of -black walnut pickle. Put the mixture into a small sauce-pan or earthen -pipkin, and let it simmer slowly till all the bones of the anchovies -are dissolved. Strain it, and when cold, bottle it for use; dipping the -cork in melted rosin, and tying leather over it. Fill the bottles quite -full. - - -KITCHINER'S FISH SAUCE.--Mix together a pint of claret, a pint of -mushroom catchup, and half a pint of walnut pickle, four ounces of -pounded anchovy, an ounce of fresh lemon-peel pared thin, and the -same quantity of shalot or small onion. Also an ounce of scraped -horseradish, half an ounce of black pepper, and half an ounce of -allspice mixed, and the same quantity of cayenne and celery-seed. -Infuse these ingredients in a wide-mouthed bottle (closely stopped) for -a fortnight, shaking the mixture every day. Then strain and bottle it -for use. Put it up in small bottles, filling them quite full. - - -HARVEY'S SAUCE.--Dissolve six anchovies in a pint of strong vinegar -and then add to them three table-spoonfuls of India soy, and three -table-spoonfuls of mushroom catchup, two heads of garlic bruised small, -and a quarter of an ounce of cayenne. Add sufficient cochineal powder -to colour the mixture red. Let all these ingredients infuse in the -vinegar for a fortnight, shaking it every day, and then strain and -bottle it for use. Let the bottles be small, and cover the corks with -leather. - - -GENERAL SAUCE.--Chop six shalots or small onions, a clove of garlic, -two peach leaves, a few sprigs of lemon-thyme and of sweet basil, and -a few bits of fresh orange-peel. Bruise in a mortar a quarter of an -ounce of cloves, a quarter of an ounce of mace, and half an ounce of -long pepper. Mix two ounces of salt, a jill of claret, the juice of -two lemons, and a pint of Madeira. Put the whole of these ingredients -together in a stone jar, very closely covered. Let it stand all night -over embers by the side of the fire. In the morning pour off the liquid -quickly and carefully from the lees or settlings, strain it and put it -into small bottles, dipping the corks in melted rosin. - -This sauce is intended to flavour melted butter or gravy, for every -sort of fish and meat. - - -PINK SAUCE.--Mix together half a pint of port wine, half a pint of -strong vinegar, the juice and grated peel of two large lemons, a -quarter of an ounce of cayenne, a dozen blades of mace, and a quarter -of an ounce of powdered cochineal. Let it infuse a fortnight, stirring -it several times a day. Then boil it ten minutes, strain it, and bottle -it for use. - -Eat it with any sort of fish or game. It will give a fine pink tinge to -melted butter. - - - - -CATCHUPS. - - -LOBSTER CATCHUP.--This catchup, warmed in melted butter, is an -excellent substitute for fresh lobster sauce at seasons when the fish -cannot be procured, as, if properly made, it will keep a year. - -Take a fine lobster that weighs about three pounds. Put it into boiling -water, and cook it thoroughly. When it is cold break it up, and extract -all the flesh from the shell. Pound the red part or coral in a marble -mortar, and when it is well bruised, add the white meat by degrees, -and pound that also; seasoning it with a tea-spoonful of cayenne, and -moistening it gradually with sherry wine. When it is beaten to a smooth -paste, mix it well with the remainder of the bottle of sherry. Put it -into wide-mouthed bottles, and on the top of each put a table-spoonful -of sweet oil. Dip the corks in melted rosin, and secure them well by -tying leather over them. - -In using this catchup, allow four table-spoonfuls to a common-sized -sauce-boat of melted butter. Put in the catchup at the last, and hold -it over the fire just long enough to be thoroughly heated. - - -ANCHOVY CATCHUP.--Bone two dozen anchovies, and then chop them. Put -to them ten shalots, or very small onions, cut fine, and a handful of -scraped horseradish, with a quarter of an ounce of mace. Add a lemon, -cut into slices, twelve cloves, and twelve pepper-corns. Then mix -together a pint of port, a pint of madeira, and a pint of anchovy -liquor. Put the other ingredients into the liquid, and boil it slowly -till reduced one-half. Then strain it, and when cold put it into small -bottles, securing the corks with leather. - - -OYSTER CATCHUP.--Take large salt oysters that have just been opened. -Wash them in their own liquor, and pound them in a mortar, omitting the -hard parts. To every pint of the pounded oysters, add a half pint of -white wine or vinegar, in which you must give them a boil up, removing -the scum as it rises. Then to each quart of the boiled oysters allow a -tea-spoonful of beaten white pepper, a tea-spoonful of pounded mace, -and cayenne pepper to your taste. Let it boil up for a few minutes, -and then pass it through a sieve into an earthen pan. When cold, put -it into small bottles, filling them quite full, as it will not keep so -well if there is a vacancy at the top. Dip the corks in melted rosin, -and tie leather over each. - - -WALNUT CATCHUP.--Take green walnuts that are young enough to be easily -pierced through with a large needle. Having pricked them all in several -places, throw them into an earthen pan with a large handful of salt, -and barely sufficient water to cover them. Break up and mash them with -a potato-beetle, or a rolling-pin. Keep them four days in the salt and -water, stirring and mashing them every day. The rinds will now be quite -soft. Then scald them with boiling-hot salt and water, and raising the -pan on the edge, let the walnut liquor flow away from the shells into -another pan. Put the shells into a mortar, and pound them with vinegar, -which will extract from them all the remaining juice. - -Put all the walnut liquor together, and boil and skim it; then to -every quart allow an ounce of bruised ginger, an ounce of black pepper, -half an ounce of cloves, and half an ounce of nutmeg, all slightly -beaten. Boil the spice and walnut liquor in a closely covered vessel -for three quarters of an hour. When cold, bottle it for use, putting -equal proportions of the spice into each bottle. Secure the corks with -leather. - - -MUSHROOM CATCHUP.--Take mushrooms that have been freshly gathered, and -examine them carefully to ascertain that they are of the right sort. -Pick them nicely, and wipe them clean, but do not wash them. Spread a -layer of them at the bottom of a deep earthen pan, and then sprinkle -them well with salt; then another layer of mushrooms, and another -layer of salt, and so on alternately. Throw a folded cloth over the -jar, and set it by the fire or in a very cool oven. Let it remain thus -for twenty-four hours, and then mash them well with your hands. Next -squeeze and strain them through a bag. - -To every quart of strained liquor add an ounce and a half of whole -black pepper, and boil it slowly in a covered vessel for half an hour. -Then add a quarter of an ounce of allspice, half an ounce of sliced -ginger, a few cloves, and three or four blades of mace. Boil it with -the spice fifteen minutes longer. When it is done, take it off, and let -it stand awhile to settle. Pour it carefully off from the sediment, and -put it into small bottles, filling them to the top. Secure them well -with corks dipped in melted rosin, and leather caps tied over them. - -The longer catchup is boiled, the better it will keep. - -You may add cayenne and nutmeg to the spices. - -The bottles should be quite small, as it soon spoils after being -opened. - - -TOMATA CATCHUP.--Take a peck of large ripe tomatas. Having cut a slit -in each, put them into a large preserving-kettle, and boil them half -an hour. Then take them out, and press and strain the pulp through a -hair sieve. Put it back into the kettle, and add an ounce of salt, -an ounce of powdered mace, half an ounce of powdered cloves, a small -tea-spoonful of ground black pepper, the same of cayenne pepper, and -eight table-spoonfuls of ground mustard. Mix the seasoning with the -tomata pulp; let it boil slowly during four hours. Then take it out of -the kettle, and let it stand till next day, in an uncovered tureen. -When cold, stir into it one pint of the best cider vinegar. Put it -into clean bottles, and seal the corks. It will be found excellent for -flavouring stews, hashes, fish-sauce, &c. - - -LEMON CATCHUP.--Grate the peel of a dozen large fresh lemons. Prepare, -by pounding them in a mortar, two ounces of mustard seed, half an ounce -of black pepper, half an ounce of nutmeg, a quarter of an ounce of -mace, and a quarter of an ounce of cloves. Slice thin two ounces of -horseradish. Put all these ingredients together. Strew over them one -ounce of fine salt. Add the juice of the lemons. - -Boil the whole twenty minutes. Then put it warm into a jar, and let it -stand three weeks closely covered. Stir it up daily. - -Then strain it through a sieve, and put it up in small bottles to -flavour fish and other sauces. - -This is sometimes called lemon pickle. - - -SEA CATCHUP.--Take a gallon of stale strong beer, a pound of anchovies -washed from the pickle, a pound of peeled shalots or small onions, -half an ounce of mace, half an ounce of cloves, a quarter of an ounce -of whole pepper, three or four large pieces of ginger, and two quarts -of large mushroom-flaps rubbed to pieces. Put the whole into a kettle -closely covered, and let it simmer slowly till reduced to one half. -Then strain it through a flannel bag, and let it stand till quite cold -before you bottle it. Have small bottles and fill them quite full of -the catchup. Dip the corks in melted rosin. - -This catchup keeps well at sea, and may be carried into any part of the -world. A spoonful of it mixed in melted butter will make a fine fish -sauce. It may also be used to flavour gravy. - - - - -FLAVOURED VINEGARS. - - -These vinegars will be found very useful, at times when the articles -with which they are flavoured cannot be conveniently procured. Care -should be taken to have the bottles that contain them accurately -labelled, very tightly corked, and kept in a dry place. The vinegar -used for these purposes should be of the very best sort. - - -TARRAGON VINEGAR.--Tarragon should be gathered on a dry day, just -before the plant flowers. Pick the green leaves from the stalks, and -dry them a little before the fire. Then put them into a wide-mouthed -stone jar, and cover them with the best vinegar, filling up the jar. -Let it steep fourteen days, and then strain it into wide-mouthed -bottles, in each of which put a large quantity of fresh tarragon -leaves, and let them remain in the vinegar. - - -SWEET BASIL VINEGAR.--Is made precisely in the same manner; also those -of green mint, and sweet marjoram. - - -CELERY VINEGAR.--Pound two ounces of celery seed in a mortar, and steep -it for a fortnight in a quart of vinegar. Then strain and bottle it. - - -BURNET VINEGAR.--Nearly fill a wide-mouthed bottle with the fresh green -leaves of burnet, cover them with vinegar, and let them steep two -weeks. Then strain off the vinegar, wash the bottle, put in a fresh -supply of burnet leaves, pour the same vinegar over them, and let it -infuse a fortnight longer. Then strain it again and it will be fit for -use. The flavour will exactly resemble that of cucumbers. - - -HORSERADISH VINEGAR.--Make a quart of the best vinegar boiling hot, and -pour it on four ounces of scraped horseradish. Let it stand a week, -then strain it off, renew the horseradish, adding the same vinegar -cold, and let it infuse a week longer, straining it again at the last. - - -SHALOT VINEGAR.--Peel and chop fine four ounces of shalots, or small -button onions. Pour on them a quart of the best vinegar, and let them -steep a fortnight; then strain and bottle it. - -Make garlic vinegar in the same manner; using but one ounce of garlic -to a quart of vinegar. Two or three drops will be sufficient to impart -a garlic taste to a pint of gravy or sauce. More will be offensive. The -cook should be cautioned to use it very sparingly, as to many persons -it is extremely disagreeable. - - -CHILLI VINEGAR.--Take a hundred red chillies or capsicums, fresh -gathered; cut them into small pieces and infuse them for a fortnight in -a quart of the best vinegar shaking the bottle every day. Then strain -it. - - -RASPBERRY VINEGAR.--Put two quarts of ripe fresh-gathered raspberries -into a stone or china vessel, and pour on them a quart of vinegar. -Let it stand twenty-four hours, and then strain it through a sieve. -Pour the liquid over two quarts of fresh raspberries, and let it again -infuse for a day and a night. Then strain it a second time. Allow a -pound of loaf sugar to every pint of juice. Break up the sugar, and -let it melt in the liquor. Then put the whole into a stone jar, cover -it closely, and set it in a kettle of boiling water, which must be kept -on a quick boil for an hour. Take off all the scum, and when cold, -bottle the vinegar for use. - -Raspberry vinegar mixed with water is a pleasant and cooling beverage -in warm weather; also in fevers. - - - - -MUSTARD AND PEPPER. - - -COMMON MUSTARD--Is best when fresh made. Take good flour of mustard; -put it in a plate, add to it a little salt, and mix it by degrees with -boiling water to the usual consistence, rubbing it for a long time with -a broad-bladed knife or a wooden spoon. It should be perfectly smooth. -The less that is made at a time the better it will be. If you wish it -very mild, use sugar instead of salt, and boiling milk instead of water. - - -KEEPING MUSTARD.--Dissolve three ounces of salt in a quart of boiling -vinegar, and pour it hot upon two ounces of scraped horseradish. Cover -the jar closely and let it stand twenty-four hours. Strain it and then -mix it by degrees with the best flour of mustard. Make it of the usual -thickness, and beat it till quite smooth. Then put it into wide-mouthed -bottles and stop it closely. - - -FRENCH MUSTARD.--Mix together four ounces of the very best mustard -powder, four salt-spoons of salt, a large table-spoonful of minced -tarragon leaves, and two cloves of garlic chopped fine. Dilute it to -the proper consistence by adding alternately equal portions of vinegar -and salad oil. It will probably require about four wine-glassfuls or -half a pint. Mix it well, using for the purpose a wooden spoon. When -done, put it into a wide-mouthed bottle or into little white jars. Cork -it very closely, and keep it in a dry place. It will not be fit for use -in less than two days. - -This (used as the common mustard) is a very agreeable condiment for -beef or mutton. - -If you cannot procure tarragon leaves, buy at a grocer's a bottle of -tarragon vinegar. Mix it with an equal portion of sweet oil, adding -a few drops of garlic vinegar. Then stir in mustard powder till -sufficiently thick. - - -TO MAKE CAYENNE PEPPER.--Take ripe chillies and dry them a whole day -before the fire, turning them frequently. When quite dry, trim off the -stalks and pound the pods in a mortar till they become a fine powder, -mixing in about one sixth of their weight in salt. Or you may grind -them in a very fine mill. While pounding the chillies, wear glasses to -save your eyes from being incommoded by them. Put the powder into small -bottles, and secure the corks closely. - - -KITCHEN PEPPER.--Mix together two ounces of the best white ginger, an -ounce of black pepper, an ounce of white pepper, an ounce of cinnamon, -an ounce of nutmeg, and two dozen cloves. They must all be ground or -pounded to a fine powder, and thoroughly mixed. Keep the mixture in a -bottle, labelled, and well corked. It will be found useful in seasoning -many dishes; and being ready prepared will save much trouble. - - - - -VEGETABLES. - - -GENERAL REMARKS. - -All vegetables should be well picked and washed. A very little salt -should always be thrown into the water in which they are boiled. A -steady regular fire should be kept up, and they should never for a -moment be allowed to stop boiling or simmering till they are thoroughly -done. Every sort of vegetable should be cooked till tender, as if the -least hard or under-done they are both unpalatable and unwholesome. The -practice of putting pearl-ash in the pot to improve the colour of green -vegetables should be strictly forbidden, as it destroys the flavour, -and either renders them flat and insipid, or communicates a very -disagreeable taste of its own. - -Every sort of culinary vegetable is infinitely best when fresh from the -garden, and gathered as short a time as possible before it is cooked. -They should all be laid in a pan of cold water for a while previous to -boiling. - -When done, they should be carefully drained before they go to table, or -they will be washy all through, and leave puddles of discoloured water -in the bottoms of the dishes, to the disgust of the company and the -discredit of the cook. - - -TO BOIL POTATOES. - -Potatoes that are boiled together, should be as nearly as possible -of the same size. Wash, but do not pare them. Put them into a pot -with water enough to cover them about an inch, and do not put on the -pot-lid. When the water is very near boiling, pour it off, and replace -it with the same quantity of cold water, into which throw a good -portion of salt. The cold water sends the heat from the surface to the -heart, and makes the potatoes mealy. Potatoes of a moderate size will -require about half an hour boiling; large ones an hour. Try them with -a fork. When done, pour off the water, cover the pot with a folded -napkin, or flannel, and let them stand by the fire about a quarter of -an hour to dry. - -Peel them and send them to table. - -Potatoes are often served up with the skins on. It has a coarse, -slovenly look, and disfigures the appearance of the dinner; besides the -trouble and inconvenience of peeling them at table. But many prefer -them thus. - -When the skins crack in boiling, it is no proof that they are done, as -too much fire under the pot will cause the skins of some potatoes to -break while the inside is hard. - -After March, when potatoes are old, it is best to pare them before -boiling and to cut out all the blemishes. It is then better to mash -them always before they are sent to table. Mash them when quite hot, -using a potato-beetle for the purpose; add to them a piece of fresh -butter, and a little salt, and, if convenient, some milk, which will -greatly improve them. You may score and brown them on the top. - -A very nice way of serving up potatoes is, after they are peeled, to -pour over them some hot cream in which a very little butter has been -melted, and sprinkle them with pepper. This is frequently done in -country houses where cream is plenty. New potatoes (as they are called -when quite young) require no peeling, but should be well washed and -brushed before they are boiled. - - -FRIED POTATOES.--Take cold potatoes that have been boiled, grate them, -make them into flat cakes, and fry them in butter. They are nice at -breakfast. You may mix some beaten yolk of egg with them. - -Cold potatoes may be fried in slices or quarters, or broiled on a -gridiron. - -Raw potatoes, when fried, are generally hard, tough, and strong. - - -POTATO SNOW.--For this purpose use potatoes that are very white, mealy, -and smooth. Boil them very carefully, and when they are done, peel -them, pour off the water, and set them on a trivet before the fire till -they are quite dry and powdery. Then rub them through a coarse wire -sieve into the dish on which they are to go to table. Do not disturb -the heap of potatoes before it is served up, or the flakes will fall -and it will flatten. This preparation looks well; but many think that -it renders the potato insipid. - - -ROASTED POTATOES.--Take large fine potatoes; wash and dry them, and -either lay them on the hearth and keep them buried in hot wood ashes, -or bake them slowly in a Dutch oven. They will not be done in less than -two hours. It will save time to half-boil them before they are roasted. -Send them to table with the skins on, and eat them with cold butter and -salt. They are introduced with cold meat at supper. - -Potatoes keep best buried in sand or earth. They should never be wetted -till they are washed for cooking. If you have them in the cellar, see -that they are well covered with matting or old carpet, as the frost -injures them greatly. - - -SWEET POTATOES BOILED. - -If among your sweet potatoes there should be any that are very large -and thick, split them, and cut them in four, that they may not require -longer time to cook than the others. Boil them with the skins on in -plenty of water, but without any salt. You may set the pot on coals -in the corner. Try them with a fork, and see that they are done all -through; they will take at least an hour. Then drain off the water, -and set them for a few minutes in a tin pan before the fire, or in the -stove, that they may be well dried. Peel them before they are sent to -table. When very large, and all of a size, you may roast them. - - -FRIED SWEET POTATOES.--Choose them of the largest size. Half boil them, -and then having taken off the skins, cut the potatoes in slices, and -fry them in butter, or in nice dripping. - -Sweet potatoes are very good stewed with fresh pork, veal, or beef. - -The best way to keep them through the cold weather, is to bury them in -earth or sand; otherwise they will be scarcely eatable after October. - - -CABBAGE. - -ALL vegetables of the cabbage kind should be carefully washed, and -examined in case of insects lurking among the leaves. To prepare a -cabbage for boiling, remove the outer leaves, and pare and trim the -stalk, cutting it close and short. If the cabbage is large, quarter -it; if small, cut it in half; and let it stand for a while in a deep -pan of cold water with the large end downwards. Put it into a pot with -plenty of water, (having first tied it together to keep it whole while -boiling,) and, taking off the scum, boil it two hours, or till the -stalk is quite tender. When done, drain and squeeze it well. Before you -send it to table introduce a little fresh butter between the leaves; or -have melted butter in a boat. If it has been boiled with meat add no -butter to it. - -A young cabbage will boil in an hour or an hour and a half. - - -CALE-CANNON.--Boil separately some potatoes and cabbage. When done, -drain and squeeze the cabbage, and chop or mince it very small. Mash -the potatoes, and mix them gradually but thoroughly with the chopped -cabbage, adding butter, pepper and salt. There should be twice as much -potato as cabbage. - -Cale-cannon is eaten with corned beef, boiled pork, or bacon. - -Cabbages may be kept good all winter by burying them in a hole dug in -the ground. - - -CAULIFLOWER. - -Remove the green leaves that surround the head or white part, and peel -off the outside skin of the small piece of stalk that is left on. Cut -the cauliflower in four, and lay it for an hour in a pan of cold water. -Then tie it together before it goes into the pot. Put it into boiling -water and simmer it till the stalk is thoroughly tender, keeping it -well covered with water, and carefully removing the scum. It will take -about two hours. - -Take it up as soon as it is done; remaining in the water will -discolour it. Drain it well, and send it to table with melted butter. - -It will be much whiter if put on in boiling milk and water. - - -BROCOLI.--Prepare brocoli for boiling in the same manner as -cauliflower, leaving the stalks rather longer, and splitting the head -in half only. Tie it together again, before it goes into the pot. Put -it on in hot water, and let it simmer till the stalk is perfectly -tender. - -As soon as it is done take it out of the water and drain it. Send -melted butter to table with it. - - -SPINACH. - -Spinach requires close examination and picking, as insects are -frequently found among it, and it is often gritty. Wash it through -three or four waters. Then drain it, and put it on in boiling water. -Ten minutes is generally sufficient time to boil spinach. Be careful -to remove the scum. When it is quite tender, take it up, and drain and -squeeze it well. Chop it fine, and put it into a sauce-pan with a piece -of butter and a little pepper and salt. Set it on hot coals, and let it -stew five minutes, stirring it all the time. - - -SPINACH AND EGGS.--Boil the spinach as above, and drain and press it, -but do not chop it. Have ready some eggs poached as follows. Boil -in a sauce-pan, and skim some clear spring water, adding to it a -table-spoonful of vinegar. Break the eggs separately, and having taken -the sauce-pan off the fire, slip the eggs one at a time into it with -as much dexterity as you can. Let the sauce-pan stand by the side of -the fire till the white is set, and then put it over the fire for two -minutes. The yolk should be thinly covered by the white. Take them up -with an egg slice, and having trimmed the edges of the whites, lay the -eggs on the top of the spinach, which should first be seasoned with -pepper and salt and a little butter, and must be sent to table hot. - - -TURNIPS. - -Take off a thick paring from the outside, and boil the turnips gently -for an hour and a half. Try them with a fork, and when quite tender, -take them up, drain them on a sieve, and either send them to table -whole with melted butter, or mash them in a cullender, (pressing and -squeezing them well;) season with a little pepper and salt, and mix -with them a very small quantity of butter. Setting in the sun after -they are cooked, or on a part of the table upon which the sun may -happen to shine, will give to turnips a singularly unpleasant taste, -and should therefore be avoided. - -When turnips are very young, it is customary to serve them up with -about two inches of the green top left on them. - -If stewed with meat, they should be sliced or quartered. - -Mutton, either boiled or roasted, should always be accompanied by -turnips. - - -CARROTS. - -Wash and scrape them well. If large cut them into two, three, or four -pieces. Put them into boiling water with a little salt in it. Full -grown carrots will require three hours' boiling; smaller ones two -hours, and young ones an hour. Try them with a fork, and when they are -tender throughout, take them up and dry them in a cloth. Divide them in -pieces and split them, or cut them into slices. - -Eat them with melted butter. They should accompany boiled beef or -mutton. - - -PARSNIPS. - -Wash, scrape and split them. Put them into a pot of boiling water; add -a little salt, and boil them till quite tender, which will be in from -two to three hours, according to their size. Dry them in a cloth when -done, and pour melted butter over them in the dish. Serve them up with -any sort of boiled meat, or with salt cod. - -Parsnips are very good baked or stewed with meat. - - -RUSSIAN OR SWEDISH TURNIPS. - -This turnip (the Ruta Baga) is very large and of a reddish yellow -colour; they are generally much liked. Take off a thick paring, cut the -turnips into large pieces, or thick slices, and lay them awhile in cold -water. Then boil them gently about two hours, or till they are quite -soft. When done, drain, squeeze and mash them, and season them with -pepper and salt, and a very little butter. Take care not to set them in -a part of the table where the sun comes, as it will spoil the taste. - -Russian turnips should always be mashed. - - -SQUASHES OR CYMLINGS. - -The green or summer squash is best when the outside is beginning to -turn yellow, as it is then less watery and insipid than when younger. -Wash them, cut them into pieces, and take out the seeds. Boil them -about three quarters of an hour, or till quite tender. When done, -drain and squeeze them well till you have pressed out all the water; -mash them with a little butter, pepper and salt. Then put the squash -thus prepared into a stew-pan, set it on hot coals, and stir it very -frequently till it becomes dry. Take care not to let it burn. - - -WINTER SQUASH, OR CASHAW. - -This is much finer than the summer squash. It is fit to eat in August, -and, in a dry warm place, can be kept well all winter. The colour is -a very bright yellow. Pare it, take out the seeds, cut it in pieces, -and stew it slowly till quite soft, in a very little water. Afterwards -drain, squeeze, and press it well, and mash it with a very little -butter, pepper and salt. - - -PUMPKIN. - -Deep coloured pumpkins are generally the best. In a dry warm place -they can be kept perfectly good all winter. When you prepare to stew -a pumpkin, cut it in half and take out all the seeds. Then cut it in -thick slices, and pare them. Put it into a pot with a very little -water, and stew it gently for an hour, or till soft enough to mash. -Then take it out, drain, and squeeze it till it is as dry as you can -get it. Afterwards mash it, adding a little pepper and salt, and a -very little butter. - -Pumpkin is frequently stewed with fresh beef or fresh pork. - -The water in which pumpkin has been boiled, is said to be very good to -mix bread with, it having a tendency to improve it in sweetness and to -keep it moist. - - -HOMINY. - -Wash the hominy very clean through three or four waters. Then put it -into a pot (allowing two quarts of water to one quart of hominy) and -boil it slowly five hours. When done, take it up, and drain the liquid -from it through a cullender. Put the hominy into a deep dish, and stir -into it a small piece of fresh butter. - -The small grained hominy is boiled in rather less water, and generally -eaten with butter and sugar. - - -INDIAN CORN. - -Corn for boiling should be full grown but young and tender. When the -grains become yellow it is too old. Strip it of the outside leaves -and the silk, but let the inner leaves remain, as they will keep in -the sweetness. Put it into a large pot with plenty of water, and boil -it rather fast for half an hour. When done, drain off the water, and -remove the leaves. - -You may either lay the ears on a large flat dish and send them to table -whole, or broken in half; or you may cut all the corn off the cob, and -serve it up in a deep dish, mixed with butter, pepper and salt. - - -MOCK OYSTERS OF CORN. - -Take a dozen and a half ears of large young corn, and grate all the -grains off the cob as fine as possible. Mix with the grated corn three -large table-spoonfuls of sifted flour, the yolks of six eggs well -beaten. Let all be well incorporated by hard beating. - -Have ready in a frying-pan an equal proportion of lard and fresh -butter. Hold it over the fire till it is boiling hot, and then put in -portions of the mixture as nearly as possible in shape and size like -fried oysters. Fry them brown, and send them to table hot. They should -be near an inch thick. - -This is an excellent relish at breakfast, and may be introduced as a -side dish at dinner. In taste it has a singular resemblance to fried -oysters. The corn _must_ be young. - - -STEWED EGG PLANT. - -The purple egg plants are better than the white ones. Put them whole -into a pot with plenty of water, and simmer them till quite tender. -Then take them out, drain them, and (having peeled off the skins) cut -them up, and mash them smooth in a deep dish. Mix with them some grated -bread, some powdered sweet marjoram, and a large piece of butter, -adding a pounded nutmeg. Grate a layer of bread over the top, and put -the dish into the oven and brown it. You must send it to table in the -same dish. - -Egg plant is sometimes eaten at dinner, but generally at breakfast. - - -TO FRY EGG PLANT.--Do not pare your egg plants if they are to be fried, -but slice them about half an inch thick and lay them an hour or two -in salt and water to remove their strong taste, which to most persons -is very unpleasant. Then take them out, wipe them, and season them -with pepper only. Beat some yolk of egg; and in another dish grate a -sufficiency of bread-crumbs. Have ready in a frying-pan some lard and -butter mixed, and make it boil. Then dip each slice of egg plant first -in the egg, and then in the crumbs, till both sides are well covered; -and fry them brown, taking care to have them done all through, as the -least rawness renders them very unpalatable. - - -STUFFED EGG PLANTS.--Parboil them to take off their bitterness. Then -slit each one down the side, and extract the seeds. Have ready a -stuffing made of grated bread-crumbs, butter, minced sweet herbs, salt, -pepper, nutmeg, and beaten yolk of egg. Fill with it the cavity from -whence you took the seeds, and bake the egg plants in a Dutch oven. -Serve them up with a made gravy poured into the dish. - - -FRIED CUCUMBERS. - -Having pared your cucumbers, cut them lengthways into pieces about as -thick as a dollar. Then dry them in a cloth. Season them with pepper -and salt, and sprinkle them thick with flour. Melt some butter in a -frying-pan, and when it boils, put in the slices of cucumber, and fry -them of a light brown. Send them to table hot. - -They make a breakfast dish. - - -TO DRESS CUCUMBERS RAW.--They should be as fresh from the vine as -possible, few vegetables being more unwholesome when long gathered. As -soon as they are brought in lay them in cold water. Just before they -are to go to table take them out, pare them and slice them into a pan -of fresh cold water. When they are all sliced, transfer them to a deep -dish, season them with a little salt and black pepper, and pour over -them some of the best vinegar, to which you may add a little salad -oil. You may mix with them a small quantity of sliced onion; not to be -eaten, but to communicate a slight flavour of onion to the vinegar. - - -SALSIFY. - -Having scraped the salsify roots, and washed them in cold water, -parboil them. Then take them out, drain them, cut them into large -pieces and fry them in butter. - -Salsify is frequently stewed slowly till quite tender, and then served -up with melted butter. Or it may be first boiled, then grated, and made -into cakes to be fried in butter. - -Salsify must not be left exposed to the air, or it will turn blackish. - - -ARTICHOKES. - -Strip off the coarse outer leaves, and cut off the stalks close to the -bottom. Wash the artichokes well, and let them lie two or three hours -in cold water. Put them with their heads downward into a pot of boiling -water, keeping them down by a plate floated over them. They must boil -steadily from two to three hours; take care to replenish the pot with -additional boiling water as it is wanted. When they are tender all -through, drain them, and serve them up with melted butter. - - -BEETS. - -Wash the beets, but do not scrape or cut them while they are raw; for -if a knife enters them before they are boiled they will lose their -colour. Boil them from two to three hours, according to their size. -When they are tender all through, take them up, and scrape off all -the outside. If they are young beets they are best split down and cut -into long pieces, seasoned with pepper, and sent to table with melted -butter. Otherwise you may slice them thin, after they are quite cold, -and pour vinegar over them. - - -TO STEW BEETS.--Boil them first, and then scrape and slice them. Put -them into a stew-pan with a piece of butter rolled in flour, some -boiled onion and parsley chopped fine, and a little vinegar, salt and -pepper. Set the pan on hot coals, and let the beets stew for a quarter -of an hour. - - -TO BOIL GREEN OR FRENCH BEANS. - -These beans should be young, tender, and fresh gathered. Remove the -strings with a knife, and take off both ends of the bean. Then cut -them in two or three pieces only; for if split or cut very small, they -become watery and lose much of their taste; and cannot be well drained. -As you cut them, throw them into a pan of cold water, and let them lay -awhile. Boil them an hour and a half. They must be perfectly tender -before you take them up. Then drain and press them well, season them -with pepper, and mix into them a piece of butter. - - -SCARLET BEANS.--It is not generally known that the pod of the scarlet -bean, if green and young, is extremely nice when cut into three or -four pieces and boiled. They will require near two hours, and must be -drained well, and mixed as before mentioned with butter and pepper. If -gathered at the proper time, when the seed is just perceptible, they -are superior to any of the common beans. - - -LIMA BEANS. - -These are generally considered the finest of all beans, and should be -gathered young. Shell them, lay them in a pan of cold water, and then -boil them about two hours, or till they are quite soft. Drain them -well, and add to them some butter and a little pepper. - -They are destroyed by the first frost, but can be kept during the -winter, by gathering them on a dry day when full grown but not the -least hard, and putting them in their pods into a keg. Throw some salt -into the bottom of the keg, and cover it with a layer of the bean-pods; -then add more salt, and then another layer of beans, till the keg is -full. Press them down with a heavy weight, cover the keg closely, and -keep it in a cool dry place. Before you use them, soak the pods all -night in cold water; the next day shell them, and soak the beans till -you are ready to boil them. - - -DRIED BEANS. - -Wash them and lay them in soak over night. Early in the morning put -them into a pot with plenty of water, and boil them slowly till dinner -time. They will require seven or eight hours to be sufficiently done. -Then take them off, put them into a sieve, and strain off the liquid. - -Send the beans to table in a deep dish, seasoned with pepper, and -having a piece of butter mixed with them. - - -GREEN PEAS. - -Green peas are unfit for eating after they become hard and yellowish; -but they are better when nearly full grown than when very small and -young. They should be gathered as short a time as possible before they -are cooked, and laid in cold water as soon as they are shelled. They -will require about an hour to boil soft. When quite done, drain them, -mix with them a piece of butter, and add a little pepper. - -Peas may be greatly improved by boiling with them two or three lumps of -loaf-sugar, and a sprig of mint to be taken out before they are dished. -This is an English way of cooking green peas, and is to most tastes a -very good one. - - -TO BOIL ONIONS. - -Take off the tops and tails, and the thin outer skin; but no more lest -the onions should go to pieces. Lay them on the bottom of a pan which -is broad enough to contain them without piling one on another; just -cover them with water, and let them simmer slowly till they are tender -all through, but not till they break. - -Serve them up with melted butter. - - -TO ROAST ONIONS.--Onions are best when parboiled before roasting. Take -large onions, place them on a hot hearth and roast them before the -fire in their skins, turning them as they require it. Then peel them, -send them to table whole, and eat them with butter and salt. - - -TO FRY ONIONS.--Peel, slice them, and fry them brown in butter or nice -dripping. - -Onions should be kept in a very dry place, as dampness injures them. - - -TO BOIL ASPARAGUS. - -Large or full grown asparagus is the best. Before you begin to prepare -it for cooking, set on the fire a pot with plenty of water, and -sprinkle into it a handful of salt. Your asparagus should be all of the -same size. Scrape the stalks till they are perfectly nice and white; -cut them all of equal length, and short, so as to leave them but two -or three inches below the green part. To serve up asparagus with long -stalks is now becoming obsolete. As you scrape them, throw them into a -pan of cold water. Then tie them up in small bundles with bass or tape, -as twine will cut them to pieces. When the water is boiling fast, put -in the asparagus, and boil it an hour; if old it will require an hour -and a quarter. When it is nearly done boiling, toast a large slice of -bread sufficient to cover the dish (first cutting off the crust) and -dip it into the asparagus water in the pot. Lay it in a dish, and, -having drained the asparagus, place it on the toast with all the heads -pointed inwards towards the centre, and the stalks spreading outwards. -Serve up melted butter with it. - - -SEA KALE.--Sea kale is prepared, boiled, and served up in the same -manner as asparagus. - - -POKE.--The young stalks and leaves of the poke-berry plant when quite -small and first beginning to sprout up from the ground in the spring, -are by most persons considered very nice, and are frequently brought to -market. If the least too old they acquire a strong taste, and should -not be eaten, as they then become unwholesome. They are in a proper -state when the part of the stalk nearest to the ground is not thicker -than small asparagus. Scrape the stalks, (letting the leaves remain on -them,) and throw them into cold water. Then tie up the poke in bundles, -put it into a pot that has plenty of boiling water, and let it boil -fast an hour at least. Serve it up with or without toast, and send -melted butter with it in a boat. - - -STEWED TOMATAS. - -Peel your tomatas, cut them in half and squeeze out the seeds. Then put -them into a stew-pan without any water, and add to them cayenne and -salt to your taste, some grated bread, a little minced onion, and some -powdered mace. Stew them slowly till they are first dissolved and then -dry. - - -BAKED TOMATAS.--Peel some large fine tomatas, cut them up, and take -out the seeds. Then put them into a deep dish in alternate layers with -grated bread-crumbs, and a very little butter in small bits. There must -be a large proportion of bread-crumbs. Season the whole with a little -salt, and cayenne pepper. Set it in an oven, and bake it. In cooking -tomatas, take care not to have them too liquid. They will not lose -their raw taste in less than three hours' cooking. - - -MUSHROOMS. - -Good mushrooms are only found in clear open fields where the air is -pure and unconfined. Those that grow in low damp ground, or in shady -places, are always poisonous. Mushrooms of the proper sort generally -appear in August and September, after a heavy dew or a misty night. -They may be known by their being of a pale pink or salmon colour on the -gills or under side, while the top is of a dull pearl-coloured white; -and by their growing only in open places. When they are a day old, or a -few hours after they are gathered, the reddish colour changes to brown. - -The poisonous or false mushrooms are of various colours, sometimes of -a bright yellow or scarlet all over; sometimes entirely of a chalky -white, stalk, top, and gills. - -It is easy to detect a bad mushroom if all are quite fresh; but after -being gathered a few hours the colours change, so that unpractised -persons frequently mistake them. - -It is said that if you boil an onion among mushrooms the onion -will turn of a bluish black when there is a bad one among them. Of -course, the whole should then be thrown into the fire. If in stirring -mushrooms, the colour of the silver spoon is changed, it is also most -prudent to destroy them all. - - -TO STEW MUSHROOMS.--For this purpose the small button mushrooms are -best. Wash them clean, peel off the skin, and cut off the stalks. Put -the trimmings into a small sauce-pan with just enough water to keep -them from burning, and covering them closely, let them stew a quarter -of an hour. Then strain the liquor, and having put the mushrooms into a -clean sauce-pan, (a silver one, or one lined with porcelain,) add the -liquid to them with a little nutmeg, pepper and salt, and a piece of -butter rolled in flour. Stew them fifteen minutes, and just before you -take them up, stir in a very little cream or rich milk and some beaten -yolk of egg. Serve them hot. While they are cooking, keep the pan as -closely covered as possible; shaking it round frequently. - -If you wish to have the full taste of the mushroom only, after washing, -trimming, and peeling them, put them into a stew-pan with a little salt -and no water. Set them on coals, and stew them slowly till tender, -adding nothing to them but a little butter rolled in flour, or else a -little cream. Be sure to keep the pan well covered. - - -BROILED MUSHROOMS.--For this purpose take large mushrooms, and be -careful to have them freshly gathered. Peel them, score the under side, -and cut off the stems. Lay them one by one in an earthen pan, brushing -them over with sweet oil or oiled butter, and sprinkling each with a -little pepper and salt. Cover them closely, and let them set for about -an hour and a half. Then place them on a gridiron over clear hot coals, -and broil them on both sides. - -Make a gravy for them of their trimmings stewed in a very little milk, -strained and thickened with a beaten egg stirred in just before it goes -to table. - - -BOILED RICE. - -Pick your rice clean, and wash it in two cold waters, not draining off -the last water till you are ready to put the rice on the fire. Prepare -a sauce-pan of water with a little salt in it, and when it boils, -sprinkle in the rice. Boil it hard twenty minutes, keeping it covered. -Then take it from the fire, and pour off the water. Afterwards set the -sauce-pan in the chimney corner with the lid off, while you are dishing -your dinner, to allow the rice to dry, and the grains to separate. - -Rice, if properly boiled, should be soft and white, and every grain -ought to stand alone. If badly managed, it will, when brought to table, -be a grayish watery mass. - -In most southern families, rice is boiled every day for the dinner -table, and eaten with the meat and poultry. - -The above is a Carolina receipt. - - -TO DRESS LETTUCE AS SALAD. - -Strip off the outer leaves, wash the lettuce, split it in half, and -lay it in cold water till dinner time. Then drain it and put it into a -salad dish. Have ready two eggs boiled hard, (which they will be in ten -minutes,) and laid in a basin of cold water for five minutes to prevent -the whites from turning blue. Cut them in half and lay them on the -lettuce. - -Put the yolks of the eggs on a large plate, and with a wooden spoon -mash them smooth, mixing with them a table-spoonful of water, and two -table-spoonfuls of sweet oil. Then add, by degrees, a salt-spoonful -of salt, a tea-spoonful of mustard, and a tea-spoonful of powdered -loaf-sugar. When these are all smoothly united, add very gradually -three table-spoonfuls of vinegar. The lettuce having been cut up fine -on another plate, put it to the dressing, and mix it well. - -If you have the dressing for salad made before dinner, put it into the -bottom of the salad dish; then (having cut it up) lay the salad upon -it, and let it rest till it is to be eaten, as stirring it will injure -it. - -You may decorate the top of the salad with slices of red beet, and with -the hard white of the eggs cut into rings. - - -CELERY.--Scrape and wash it well, and let it lie in cold water till -shortly before it goes to table; then dry it in a cloth, trim it, and -split down the stalks almost to the bottom, leaving on a few green -leaves. Send it to table in a celery glass, and eat it with salt only; -or chop it fine, and make a salad dressing for it. - - -RADISHES.--To prepare radishes for eating, wash them and lay them in -clean cold water as soon as they are brought in. Shortly before they go -to table, scrape off the thin outside skin, trim the sharp end, cut off -the leaves at the top, leaving the stalks about an inch long, and put -them on a small dish. Eat them with salt. - -Radishes should not be eaten the day after they are pulled, as they are -extremely unwholesome if not quite fresh. - -The thick white radishes, after being scraped and trimmed, should be -split or cleft in four, half way down from the top. - - -TO ROAST CHESTNUTS. - -The large Spanish chestnuts are the best for roasting. Cut a slit -in the shell of every one to prevent their bursting when hot. Put -them into a pan, and set them over a charcoal furnace till they are -thoroughly roasted; stirring them up frequently and taking care not to -let them burn. When they are done, peel off the shells, and send the -chestnuts to table wrapped up in a napkin to keep them warm. - -Chestnuts should always be roasted or boiled before they are eaten. - - -GROUND-NUTS.--These nuts are never eaten raw. Put them, with their -shells on, into an iron pan, and set them in an oven; or you may do -them in a skillet on hot coals. A large quantity may be roasted in an -iron pot over the fire. Stir them frequently, taking one out from time -to time, and breaking it to try if they are done. - - -CORN AND BEANS WITH PORK. - -Take a good piece of pork, either salt or fresh. Boil it by itself till -quite tender. Boil also the corn and beans separately. Either dried -or green beans will do. If string-beans, they must be cut in three. -When the corn is well boiled, cut it from the cob, and mix it with -the boiled beans. Put it into a pot with the boiled pork, and barely -sufficient water to cover it. Season with pepper, and stew the whole -together till nearly dry. - - -TO KEEP OCHRAS AND TOMATOS.--Take ochras when they first come in -season; slice them thin; with a large needle run a strong thread -through the slices, and hang them up in your store-room in festoons. In -winter, use them for soup; boiling them till quite dissolved. - -Having filled a jar two-thirds with whole tomatos, fill it quite up -with good lard; covering it closely. When wanted for use, take them out -from under the lard, and wash them in hot water. - - - - -EGGS, &c. - - -TO KEEP EGGS. - -There is no infallible mode of ascertaining the freshness of an egg -before you break it, but unless an egg is perfectly good, it is unfit -for any purpose whatever, and will spoil whatever it is mixed with. You -may judge with tolerable accuracy of the state of an egg by holding it -against the sun or the candle, and if the yolk, as you see it through -the shell, appears round, and the white thin and clear, it is most -probably a good one; but if the yolk looks broken, and the white thick -and cloudy, the egg is certainly bad. You may try the freshness of eggs -by putting them into a pan of cold water. Those that sink the soonest -are the freshest; those that are stale or addled will float on the -surface. - -There are various ways of preserving eggs. To keep them merely for -plain boiling, you may parboil them for one minute, and then bury them -in powdered charcoal with their small ends downward. They will keep a -few days in a jar of salt; but do not afterwards use the salt in which -they have been immersed. - -They are frequently preserved for two or three months by greasing them -all over, when quite fresh, with melted mutton suet, and then wedging -them close together (the small end downwards) in a box of bran, layer -above layer; the box must be closely covered. Charcoal is better than -bran. - -Another way (and a very good one) is to put some lime in a large -vessel, and slack it with boiling water, till it is of the consistence -of thin cream; you may allow a gallon of water to a pound of lime. -When it is cold, pour it off into a large stone jar, put in the eggs, -and cover the jar closely. See that the eggs are always well covered -with the lime-water, and lest they should break, avoid moving the jar. -If you have hens of your own, keep a jar of lime-water always ready, -and put in the eggs as they are brought in from the nests. Jars that -hold about six quarts are the most convenient. - -It will be well to renew the lime-water occasionally. - - -TO BOIL EGGS FOR BREAKFAST. - -The fresher they are the longer time they will require for boiling. If -you wish them quite soft, put them into a saucepan of water that is -boiling hard at the moment, and let them remain in it five minutes. The -longer they boil the harder they will be. In ten minutes' fast boiling -they will be hard enough for salad. - -If you use one of the tin egg-boilers that are placed on the table, see -that the water is boiling hard at the time you put in the eggs. When -they have been in about four or five minutes, take them out, pour off -the water, and replace it by some more that is boiling hard; as, from -the coldness of the eggs having chilled the first water, they will -not otherwise be done enough. The boiler may then be placed on the -table, (keeping the lid closed,) and in a few minutes more they will be -sufficiently cooked to be wholesome. - - -TO POACH EGGS. - -Pour some boiling water out of a tea-kettle through a clean cloth -spread over the top of a broad stew-pan; for by observing this process -the eggs will be nicer and more easily done than when its impurities -remain in the water. Set the pan with the strained water on hot coals, -and when it boils, break each egg separately into a saucer. Remove the -pan from the fire, and slip the eggs one by one into the surface of the -water. Let the pan stand till the white of the eggs is set; then place -it again on the coals, and as soon as the water boils again, the eggs -will be sufficiently done. Take them out carefully with an egg-slice, -and trim off all the ragged edges from the white, which should thinly -cover the yolk. Have ready some thin slices of buttered toast with the -crust cut off. Lay them in the bottom of the dish, with a poached egg -on each slice of toast, and send them to the breakfast table. - - -FRICASSEED EGGS. - -Take a dozen eggs, and boil them six or seven minutes, or till they -are just hard enough to peel and slice without breaking. Then put them -into a pan of cold water while you prepare some grated bread-crumbs, -(seasoned with pepper, salt and nutmeg,) and beat the yolks of two -or three raw eggs very light. Take the boiled eggs out of the water, -and having peeled off the shells, slice the eggs, dust a little flour -over them, and dip them first into the beaten egg, and then into the -bread-crumbs so as to cover them well on both sides. Have ready in a -frying-pan some boiling lard; put the sliced eggs into it, and fry them -on both sides. Serve them up at the breakfast table, garnished with -small sprigs of parsley that has been fried in the same lard after the -eggs were taken out. - - -PLAIN OMELET. - -Take six eggs, leaving out the whites of two. Beat them very light, and -strain them through a sieve. Add pepper and salt to your taste. Divide -two ounces of fresh butter into little bits, and put it into the egg. -Have ready a quarter of a pound of butter in a frying-pan, or a flat -stew-pan. Place it on hot coals, and have the butter boiling when you -put in the beaten egg. Fry it gently till of a light brown on the under -side. Do not turn it while cooking as it will do better without. You -may brown the top by holding a hot shovel over it. When done, lay it in -the dish, double it in half, and stick sprigs of curled parsley over it. - -You may flavour the omelet by mixing with the beaten egg some parsley -or sweet herbs minced fine, some chopped celery, or chopped onion, -allowing two moderate sized onions to an omelet of six eggs. Or what -is still better, it may be seasoned with veal kidney or sweet-bread -minced; with cold ham shred as fine as possible; or with minced -oysters, (the hard part omitted,) with tops of asparagus (that has been -previously boiled) cut into small pieces. - -You should have one of the pans that are made purposely for omelets. - - -AN OMELETTE SOUFFLÉ. - -Break eight eggs, separate the whites from the yolks, and strain them. -Put the whites into one pan, and the yolks into another, and beat them -separately with rods till the yolks are very thick and smooth, and the -whites a stiff froth that will stand alone. Then add gradually to the -yolks, three quarters of a pound of the finest powdered loaf-sugar, -and orange-flower water or lemon-juice to your taste. Next stir the -whites lightly into the yolks. Butter a deep pan or dish (that has -been previously heated) and pour the mixture rapidly into it. Set it -in a Dutch oven with coals under it, and on the top, and bake it five -minutes. If properly beaten and mixed, and carefully baked, it will -rise very high. Send it immediately to table, or it will fall and -flatten. - -Do not begin to make an omelette soufflé till the company at table have -commenced their dinner, that it may be ready to serve up just in time, -immediately on the removal of the meats. The whole must be accomplished -as quickly as possible. Send it round with a spoon. - -If you live in a large town, the safest way of avoiding a failure in an -omelette soufflé is to hire a French cook to come to your kitchen with -his own utensils and ingredients, and make and bake it himself, while -the first part of the dinner is progressing in the dining-room. - -An omelette soufflé is a very nice and delicate thing when properly -managed; but if flat and heavy, it should not be brought to table. If -well made, you may turn it out on a dish. - - -TO DRESS MACCARONI. - -Have ready a pot of boiling water. Throw a little salt into it, and -then by slow degrees put in a pound of the maccaroni, a little at a -time. Keep stirring it gently, and continue to do so very often while -boiling. Take care to keep it well covered with water. Have ready a -kettle of boiling water to replenish the maccaroni pot if it should be -in danger of getting too dry. In about twenty minutes it will be done. -It must be quite soft, but it must not boil long enough to break. - -When the maccaroni has boiled sufficiently, pour in immediately a -little cold water, and let it stand a few minutes, keeping it covered. - -Grate half a pound of Parmesan cheese into a deep dish and scatter over -it a few small bits of butter. Then with a skimmer that is perforated -with holes, commence taking up the maccaroni, (draining it well,) and -spread a layer of it over the cheese and butter. Spread over it another -layer of grated cheese and butter, and then a layer of maccaroni, and -so on till your dish is full; having a layer of maccaroni on the top, -over which spread some butter without cheese. Cover the dish, and set -it in an oven for half an hour. It will then be ready to send to table. - -You may grate some nutmeg over each layer of maccaroni. - -Allow half a pound of butter to a pound of maccaroni and half a pound -of cheese. - - -ANOTHER WAY. - -First put on the maccaroni in a very little water. Let it come to a -hard boil, and then drain off the water. Put it on again with milk -instead of water, and a large lump of butter. Boil it till quite tender -all through. Then, while hot, mix in a little cream, and add some sugar -and nutmeg, or powdered cinnamon. - - - - -PICKLING. - - -GENERAL REMARKS. - -Never on any consideration use brass, copper, or bell-metal kettles for -pickling; the verdigris produced in them by the vinegar being of a most -poisonous nature. Kettles lined with porcelain are the best, but if -you cannot procure them, block tin may be substituted. Iron is apt to -discolour any acid that is boiled in it. - -Vinegar for pickles should always be of the best cider kind. In putting -away pickles, use stone or glass jars. The lead which is an ingredient -in the glazing of common earthenware, is rendered very pernicious by -the action of the vinegar. Have a large wooden spoon and a fork, for -the express purpose of taking pickles out of the jar when you want them -for the table. See that, while in the jar, they are always completely -covered with vinegar. If you discern in them any symptoms of not -keeping well, do them over again in fresh vinegar and spice. - -Vinegar for pickles should only boil five or six minutes. - -The jars should be stopped with large flat corks, fitting closely, and -having a leather or a round piece of oil-cloth tied over the cork. - -It is a good rule to have two-thirds of the jar filled with pickles, -and one-third with vinegar. - -Alum is very useful in extracting the salt taste from pickles, and in -making them firm and crisp. A very small quantity is sufficient. Too -much will spoil them. - -In greening pickles keep them very closely covered, so that none of -the steam may escape; as its retention promotes their greenness and -prevents the flavour from evaporating. - -Vinegar and spice for pickles should be boiled but a few minutes. Too -much boiling takes away the strength. - - -TO PICKLE CUCUMBERS. - -Cucumbers for pickling should be very small, and as free from spots -as possible. Make a brine of salt and water strong enough to bear an -egg. Pour it over your cucumbers, cover them with fresh cabbage leaves, -and let them stand for a week, or till they are quite yellow, stirring -them at least twice a day. When they are perfectly yellow, pour off the -water. Take a porcelain kettle, and cover the bottom and sides with -fresh vine leaves. Put in the cucumbers (with a small piece of alum) -and cover them closely with vine leaves all over the top, and then with -a dish or cloth to keep in the steam. Fill up the kettle with clear -water, and hang it over the fire when dinner is done, but not where -there is a blaze. The fire under the kettle must be kept very moderate. -The water must not boil, or be too hot to bear your hand in. Keep them -over the fire in a slow heat till next morning. If they are not then of -a fine green, repeat the process. When they are well greened, take them -out of the kettle, drain them on a sieve, and put them into a clean -stone jar. Boil for five or six minutes sufficient of the best vinegar -to cover the cucumbers well; putting into the kettle a thin muslin bag -filled with cloves, mace, and mustard seed. Pour the vinegar scalding -hot into the jar of pickles, which should be secured with a large flat -cork, and an oil-cloth or leather cover tied over it. - -Another way to green pickles is to cover them with vine leaves or -cabbage leaves, and to keep them on a warm hearth, pouring boiling -water on them five or six times a day; renewing the water as soon as it -becomes cold. - -In proportioning the spice to the vinegar, allow to every two quarts, -an ounce of mace, two dozen cloves, and two ounces of mustard seed. -You may leave the muslin bag, with the spice, for about a week in the -pickle jar to heighten the flavour, if you think it necessary. - - -GREEN PEPPERS--May be done in the same manner as cucumbers, only -extracting the seeds before you put the pickles into the salt and -water. Do not put peppers into the same jar with cucumbers, as the -former will destroy the latter. - - -GHERKINS.--The gherkin is a small thick oval-shaped species of cucumber -with a hairy or prickly surface, and is cultivated solely for pickling. -It is customary to let the stems remain on them. Wipe them dry, put -them into a broad stone jar, and scald them five or six times in the -course of the day with salt and water strong enough to bear an egg, and -let them set all night. This will make them yellow. Next day, having -drained them from the salt and water, throw it out, wipe them dry, put -them into a clean vessel (with a little piece of alum,) and scald them -with boiling vinegar and water, (half and half of each,) repeating it -frequently during the day till they are green. Keep them as closely -covered as possible. Then put them away in stone jars, mixing among -them whole mace and sliced ginger to your taste. Fill up with cold -vinegar, and add a little alum, allowing to every hundred gherkins a -piece about the size of a shelled almond. - -The alum will make them firm and crisp. - - -RADISH PODS.--Gather sprigs or bunches of radish pods while they are -young and tender, but let the pods remain on the sprigs; it not being -the custom to pick them off. Put them into strong salt and water, and -let them stand two days. Then drain and wipe them and put them into a -clean stone jar. Boil an equal quantity of vinegar and water. Pour it -over the radish pods while hot, and cover them closely to keep in the -steam. Repeat this frequently through the day till they are very green. -Then pour off the vinegar and water, and boil for five minutes some -very good vinegar, with a little bit of alum, and pour it over them. -Put them into a stone jar, (and having added some whole mace, whole -pepper, a little tumeric and a little sweet oil,) cork it closely, and -tie over it a leather or oil-cloth. - - -GREEN BEANS.--Take young green or French beans; string them, but do not -cut them in pieces. Put them in salt and water for two days, stirring -them frequently. Then put them into a kettle with vine or cabbage -leaves under, over, and all round them, (adding a little piece of -alum.) Cover them closely to keep in the steam, and let them hang over -a slow fire till they are a fine green. - -Having drained them in a sieve, make for them a pickle of cider -vinegar, and boil in it for five minutes, some mace, whole pepper, and -sliced ginger tied up in a thin muslin bag. Pour it hot upon the beans, -put them into a stone jar, and tie them up. - - -PARSLEY.--Make a brine of salt and water strong enough to bear an egg, -and throw into it a large quantity of curled parsley tied up in little -bunches with a thread. After it has stood three days (stirring it -frequently) take it out drain it well, and lay it for three days in -cold spring or pump-water, changing the water daily. Then scald it in -hard water, and hang it, well covered, over a slow fire till it becomes -green. Afterwards take it out, and drain and press it till quite dry. - -Boil for five minutes a quart of cider vinegar with a small bit of -alum, a few blades of mace, a sliced nutmeg, and a few slips of -horseradish. Pour it on the parsley, and put it away in a stone jar. - - -MANGOES. - -Take very young oval shaped musk-melons. Cut a round piece out of the -top or side of each, (saving the piece to put on again,) and extract -the seeds. Then (having tied on the pieces with packthread) put them -into strong salt and water for two days. Afterwards drain and wipe -them, put them into a kettle with vine leaves or cabbage leaves under -and over them, and a little piece of alum, and hang them on a slow fire -to green; keeping them closely covered to retain the steam, which will -greatly accelerate the greening. When they are quite green, have ready -the stuffing, which must be a mixture of scraped horseradish, white -mustard seed, mace and nutmeg pounded, race ginger cut small, pepper, -tumeric and sweet oil. Fill your mangoes with this mixture, putting -a small clove of garlic into each, and replacing the pieces at the -openings; tie them with a packthread crossing backwards and forwards -round the mango. Put them into stone jars, pour boiling vinegar over -them, and cover them well. Before you put them on the table remove the -packthread. - - -NASTURTIANS.--Have ready a stone or glass jar of the best cold vinegar. -Take the green seeds of the nasturtian after the flower has gone off. -They should be full-grown but not old. Pick off the stems, and put the -seeds into the vinegar. No other preparation is necessary, and they -will keep a year with nothing more than sufficient cold vinegar to -cover them. With boiled mutton they are an excellent substitute for -capers. - - -MORELLA CHERRIES.--See that all your cherries are perfect. Remove the -stems, and put the cherries into a jar or glass with sufficient vinegar -to cover them well. They will keep perfectly in a cool dry place. - -They are very good, always retaining the taste of the cherry. If you -cannot procure morellas, the large red pie-cherries may be substituted. - - -PEACHES.--Take fine large peaches (either cling or free stones) that -are not too ripe. Wipe off the down with a clean flannel, and put the -peaches whole into a stone jar. Cover them with cold vinegar of the -best kind, in which you have dissolved a little of salt, allowing a -tea-spoonful to a quart of vinegar. Put a cork in the jar and tie -leather or oil-cloth over it. - -Plums and grapes may be pickled thus in cold vinegar, but without salt. - - -BARBERRIES.--Have ready a jar of cold vinegar, and put into it ripe -barberries in bunches. They make a pretty garnish for the edges of -dishes. - - -TO PICKLE GREEN PEPPERS. - -The bell pepper is the best for pickling, and should be gathered when -quite young. Slit one side, and carefully take out the core, so as not -to injure the shell of the pepper. Then put them into boiling salt and -water, changing the water every day for one week, and keeping them -closely covered in a warm place near the fire. Stir them several times -a day. They will first become yellow, and then green. When they are a -fine green put them into a jar, and pour cold vinegar over them, adding -a small piece of alum. - -They require no spice. - -You may stuff the peppers as you do mangoes. - - -TO PICKLE BUTTERNUTS. - -These nuts are in the best state for pickling when the shell is soft, -and when they are so young that the outer skin can be penetrated by the -head of a pin. They should be gathered when the sun is hot upon them. - -If you have a large quantity, the easiest way to prepare them for -pickling is to put them into a tub with sufficient lye to cover them, -and to stir and rub them about with a hickory broom till they are clean -and smooth on the outside. This is much less trouble than scraping -them, and is not so likely to injure the nuts. Another method is to -scald them, and then to rub off the outer skin. Put the nuts into -strong salt and water for one week; changing the water every other -day, and keeping them closely covered from the air. Then drain and -wipe them, (piercing each nut through in several places with a large -needle,) and prepare the pickle as follows:--For a hundred large nuts, -take of black pepper and ginger root of each an ounce; and of cloves, -mace and nutmeg of each a half ounce. Pound all the spices to powder, -and mix them well together, adding two large spoonfuls of mustard seed. -Put the nuts into jars, (having first stuck each of them through in -several places with a large needle,) strewing the powdered seasoning -between every layer of nuts. Boil for five minutes a gallon of the very -best cider vinegar, and pour it boiling hot upon the nuts. Secure the -jars closely with corks and leathers. You may begin to eat the nuts in -a fortnight. - -Walnuts may be pickled in the same manner. - - -TO PICKLE WALNUTS BLACK. - -The walnuts should be gathered while young and soft, (so that you can -easily run a pin through them,) and when the sun is upon them. Rub them -with a coarse flannel or tow cloth to get off the fur of the outside. -Mix salt and water strong enough to bear an egg, and let them lie in -it a week, (changing it every two days,) and stirring them frequently. -Then take them out, drain them, spread them on large dishes, and expose -them to the air about ten minutes, which will cause them to blacken -the sooner. Scald them in boiling water, (but do not let them lie in -it,) and then rub them with a coarse woollen cloth, and pierce every -one through in several places with a large needle, (that the pickle -may penetrate them thoroughly.) Put them into stone jars, and prepare -the spice and vinegar. To a hundred walnuts allow a gallon of vinegar, -an ounce of cloves, an ounce of allspice, an ounce of black pepper, -half an ounce of mace, and half an ounce of nutmeg. Boil the spice in -the vinegar for fifteen minutes, then strain the vinegar, and pour it -boiling hot over the walnuts. Tie up in a thin muslin rag, a tea-cupful -of mustard seed, and a large table-spoonful of scraped horse-radish, -and put it into the jars with the walnuts. Cover them closely with -corks and leathers. - -Another way of pickling walnuts black, is (after preparing them as -above) to put them into jars with the spices pounded and strewed among -them, and then to pour over them strong cold vinegar. - - -WALNUTS PICKLED WHITE.--Take large young walnuts while their shells are -quite soft so that you can stick the head of a pin into them. Pare them -very thin till the white appears; and as you do them, throw them into -spring or pump water in which some salt has been dissolved. Let them -stand in that water six hours, with a thin board upon them to keep them -down under the water. Fill a porcelain kettle with fresh spring water, -and set it over a clear fire, or on a charcoal furnace. Put the walnuts -into the kettle, cover it, and let them simmer (but not boil) for about -ten minutes. Then have ready a vessel with cold spring water and salt, -and put your nuts into it, taking them out of the kettle with a wooden -ladle. Let them stand in the cold salt and water for a quarter of an -hour, with the board keeping them down as before; for if they rise -above the liquor, or are exposed to the air, they will be discoloured. -Then take them out, and lay them on a cloth covered with another, till -they are quite dry. Afterwards rub them carefully with a soft flannel, -and put them into a stone jar; laying among them blades of mace, and -sliced nutmeg, but no dark-coloured spice. Pour over them the very best -vinegar, and put on the top a table-spoonful of sweet oil. - - -WALNUTS PICKLED GREEN.--Gather them while the shells are very soft, -and rub them all with a flannel. Then wrap them singly in vine leaves, -lay a few vine leaves on the bottom of a large stone jar, put in the -walnuts, (seeing that each of them is well wrapped up so as not to -touch one another,) and cover them with a thick layer of leaves. Fill -up the jar with strong vinegar, cover it closely, and let it stand -three weeks. Then pour off the vinegar, take out the walnuts, renew -all the vine leaves, fill up with fresh vinegar, and let them stand -three weeks longer. Then again pour off the vinegar, and renew the vine -leaves. This time take the best cider vinegar; put salt in it till -it will bear an egg and add to it mace, sliced nutmeg, and scraped -horse-radish, in the proportion of an ounce of each and a gallon of -vinegar to a hundred walnuts. Boil the spice and vinegar about ten -minutes, and then pour it, hot on the walnuts. Cover the jar closely -with a cork and leather, and set it away, leaving the vine leaves with -the walnuts. When you take any out for use, disturb the others as -little as possible, and do not put back again any that may be left. - -You may pickle butternuts green in the same manner. - - -TO PICKLE ONIONS. - -Take very small onions, and with a sharp knife cut off the stems as -close as possible, and peel off the outer skin. Then put them into -salt and water, and let them stand in the brine for six days; stirring -them daily, and changing the salt and water every two days. See that -they are closely covered. Then put the onions into jars, and give them -a scald in boiling salt and water. Let them stand till they are cold: -then drain them on a sieve, wipe them, stick a clove in the top of -each, and put them into wide-mouthed bottles; dispersing among them -some blades of mace and slices of ginger or nutmeg. Fill up the bottles -with the best cider vinegar, and put at the top a large spoonful of -salad oil. Cork the bottles well. - - -ONIONS PICKLED WHITE.--Peel some very small white onions, and lay them -for three days in salt and water, changing the water every day. Then -wipe them, and put them into a porcelain kettle with equal quantities -of milk and water, sufficient to cover them well. Simmer them over a -slow fire, but when just ready to boil take them off, and drain and -dry them, and put them into wide-mouthed glass bottles; interspersing -them with blades of mace. Boil a sufficient quantity of the best cider -vinegar to cover them and fill up the bottles, adding to it a little -salt; and when it is cold, pour it into the bottles of onions. At the -top of each bottle put a spoonful of sweet oil. Set them away closely -corked. - - -TO PICKLE MUSHROOMS WHITE. - -Take small fresh-gathered button mushrooms, peel them carefully with -a penknife, and cut off the stems; throwing the mushrooms into salt -and water as you do them. Then put them into a porcelain skillet of -fresh water, cover it closely, and set it over a quick fire. Boil it -as fast as possible for seven or eight minutes, not more. Take out -the mushrooms, drain them, and spread them on a clean board, with the -bottom or hollow side of each mushroom turned downwards. Do this as -quickly as possible, and immediately, while they are hot, sprinkle them -over with salt. When they are cold, put them into a glass jar with -slight layers of mace and sliced ginger. Fill up the jar with cold -cider vinegar. Put a spoonful of sweet oil on the top of each jar, and -cork it closely. - - -MUSHROOMS PICKLED BROWN.--Take a quart of large mushrooms and (having -trimmed off the stalks) rub them with a flannel cloth dipped in salt. -Then lay them in a pan of allegar or ale vinegar, for a quarter of an -hour, and wash them about in it. Then put them into a sauce-pan with a -quart of allegar, a quarter of an ounce of cloves, the same of allspice -and whole pepper, and a tea-spoonful of salt. Set the pan over coals, -and let the mushrooms stew slowly for ten minutes, keeping the pan well -covered. Then take them off, let them get cold by degrees, and put them -into small bottles with the allegar strained from the spice and poured -upon them. - -It will be prudent to boil an onion with the mushrooms, and if it turns -black or blueish, you may infer that there is a poisonous one among -them; and they should therefore be thrown away. Stir them for the same -reason, with a silver spoon. - - -TO PICKLE TOMATAS. - -Take a peck of tomatas, (the small round ones are best for pickling,) -and prick every one with a fork. Put them into a broad stone or earthen -vessel, and sprinkle salt between every layer of tomatas. Cover them, -and let them remain two days in the salt. Then put them into vinegar -and water mixed in equal quantities, half and half, and keep them in it -twenty-four hours to draw out the saltness. There must be sufficient of -the liquid to cover the tomatas well. - -To a peck of tomatas allow a bottle of mustard, half an ounce of -cloves, and half an ounce of pepper, with a dozen onions sliced -thin. Pack the tomatas in a stone jar, placing the spices and onions -alternately with the layers of tomatas. Put them in till the jar is -two-thirds full. Then fill it up with strong cold vinegar, and stop it -closely. The pickles will be fit to eat in a fortnight. If you do not -like onions, substitute for them a larger quantity of spice. - - -TOMATA SOY.--For this purpose you must have the best and ripest -tomatas, and they must be gathered on a dry day. Do not peel them, but -merely cut them into slices. Having strewed some salt over the bottom -of a tub, put in the tomatas in layers; sprinkling between each layer -(which should be about two inches in thickness) a handful of salt. -Repeat this till you have put in eight quarts or one peck of tomatas. -Cover the tub and let it set for three days. Then early in the morning, -put the tomatas into a large porcelain kettle, and boil it slowly -and steadily till ten at night, frequently mashing and stirring the -tomatas. Then put it out to cool. Next morning strain and press it -through a sieve, and when no more liquid will pass through, put it into -a clean kettle with two ounces of cloves, one ounce of mace, two ounces -of black pepper, and two table-spoonfuls of cayenne, all powdered. - -Again let it boil slowly and steadily all day, and put it to cool in -the evening in a large pan. Cover it, and let it set all night. Next -day put it into small bottles, securing the corks by dipping them in -melted rosin, and tying leathers over them. - -If made exactly according to these directions, and slowly and -thoroughly boiled, it will keep for years in a cool dry place, and may -be used for many purposes when fresh tomatas are not to be had. - - -TO PICKLE CAULIFLOWERS. - -Take the whitest and closest full-grown cauliflowers; cut off the thick -stalk, and split the blossom or flower part into eight or ten pieces. -Spread them on a large dish, sprinkle them with salt, and let them -stand twenty-four hours. Then wash off the salt, drain them, put them -into a broad flat jar or pan, scald them with salt and water, (allowing -a quarter of a pound of salt to a quart of water,) cover them closely -and let them stand in the brine till next day. Afterwards drain them -in a hair sieve, and spread them on a cloth in a warm place to dry -for a day and a night. Then put them carefully, piece by piece, into -clean broad jars and pour over them a pickle which has been prepared -as follows:--Mix together three ounces of coriander seed, three ounces -of turmeric, one ounce of mustard seed, and one ounce of ginger. Pound -the whole in a mortar to a fine powder. Put it into three quarts of -the very best cider vinegar, set it by the side of the fire in a -stone jar, and let it infuse three days. These are the proportions, -but the quantity of the whole pickle must depend on the quantity of -cauliflower, which must be kept well covered by the liquid. Pour it -over the cauliflower, and secure the jars closely from the air. - -You may pickle brocoli in the same manner. Also the green tops of -asparagus. - - -TO PICKLE RED CABBAGE. - -Take a fine firm cabbage of a deep red or purple colour. Strip off the -outer leaves, and cut out the stalk. Quarter the cabbage lengthways, -and then slice it crossways. Lay it in a deep dish, sprinkle a handful -of salt over it, cover it with another dish, and let it lie twenty-four -hours. Then drain it in a cullender from the salt, and wipe it dry. -Make a pickle of sufficient cider vinegar to cover the cabbage well, -adding to it equal quantities of cloves and allspice, with some mace. -The spices must be put in whole, with a little cochineal to give it a -good red colour. Boil the vinegar and spices hard for five minutes, -and having put the cabbage into a stone jar, pour the vinegar over it -boiling hot. Cover the jar with a cloth till it gets cold; and then put -in a large cork, and tie a leather over it. - - -EXCELLENT COLD SLAW. - -Take a nice fresh white cabbage, wash, and drain it, and cut off the -stalk. Shave down the head evenly and nicely into very small shreds, -with a cabbage-cutter, or a sharp knife. Put it into a deep china dish, -and prepare for it the following dressing. Take a large half-pint of -the best cider vinegar, and mix with it a quarter of a pound of fresh -butter, divided into four bits, and rolled in flour; a small salt-spoon -of salt, and the same quantity of cayenne. Stir all this well together, -and boil it in a small saucepan. Have ready the yolks of four eggs well -beaten. As soon as the mixture has come to a hard boil, take it off the -fire, and stir in the beaten egg. Then pour it boiling hot over the -shred cabbage, and mix it well, all through, with a spoon. Set it to -cool on ice or snow, or in the open air. It must be quite cold before -it goes to table. - - -WARM SLAW.--Take a red cabbage; wash, drain, and shred it finely. -Put it into a deep dish. Cover it closely, and set it on the top of -a stove, or in a bake oven, till it is warm all through. Then make a -dressing as in the receipt for cold slaw. Pour it hot over the cabbage. -Cover the dish, and send it to table as warm as possible. - - -EAST INDIA PICKLE. - -This is a mixture of various things pickled together, and put into the -same jar. - -Have ready a small white cabbage, sliced, and the stalk removed; a -cauliflower cut into neat branches, leaving out the large stalk; sliced -cucumbers; sliced carrots; sliced beets, (all nicked round the edges;) -button-onions; string-beans; radish pods; barberries; cherries; green -grapes; nasturtians; capsicums; bell-peppers, &c. Sprinkle all these -things with salt, put them promiscuously into a large earthen pan, and -pour scalding salt and water over them. Let them lie in the brine for -four days, turning them all over every day. Then take them out, wash -each thing separately in vinegar, and wipe them carefully in a cloth. -Afterwards lay them on sieves before the fire, and dry them thoroughly. - -For the pickle liquor.--To every two quarts of the best vinegar, put -an ounce and a half of white ginger root, scraped and sliced; the same -of long pepper; two ounces of peeled shalots, or little button-onions, -cut in pieces; half an ounce of peeled garlic; an ounce of turmeric; -and two ounces of mustard seed bruised, or of mustard powder. Let -all these ingredients, mixed with the vinegar, infuse in a close jar -for a week, setting in a warm place, or by the fire. Then (after the -vegetables have been properly prepared, and dried from the brine) put -them all into one large stone jar, or into smaller jars, and strain -the pickle over them. The liquid must be in a large quantity, so as -to keep the vegetables well covered with it, or they will spoil. Put -a table-spoonful of sweet oil on the top of each jar, and secure them -well with a large cork and a leather. - -If you find that after awhile the vegetables have absorbed the liquor, -so that there is danger of their not having a sufficiency, prepare some -more seasoned vinegar and pour it over them. - -East India pickle is very convenient, and will keep two years. As -different vegetables come into season, you can prepare them with the -salt and water process, and add them to the things already in the jar. -You may put small mangoes into this pickle; also plums, peaches and -apricots. - - -TO PICKLE OYSTERS FOR KEEPING. - -For this purpose take none but the finest and largest oysters. After -they are opened, separate them from their liquor, and put them into a -bucket or a large pan, and pour boiling water upon them to take out the -slime. Stir them about in it, and then take them out, and rinse them -well in cold water. Then put them into a large kettle with fresh water, -barely enough to cover them, (mixing with it a table-spoonful of salt -to every hundred oysters,) and give them a boil up, just sufficient to -plump them. Take them out, spread them on large dishes or on a clean -table, and cover them with a cloth. Take the liquor of the oysters, and -with every pint of it mix a quart of the best vinegar, a table-spoonful -of salt, a table-spoonful of whole cloves, the same of whole black -pepper, and a tea-spoonful of whole mace. Put the liquid over the fire -in a kettle, and when it boils throw in the oysters, and let them -remain in it five minutes. Then take the whole off the fire, stir it -up well, and let it stand to get quite cold. Afterwards (if you have a -large quantity) put it into a keg, which must first be well scalded, -(a new keg is best,) and fill it as full as it can hold. Do not put a -weight on the oysters to keep them down in the liquor, as it will crush -them to pieces if the keg should be moved or conveyed to a distance. If -you have not enough to fill a keg, put them into stone jars when they -are perfectly cold, and cover them securely. - -For pickling oysters and all other purposes use only the best cider -vinegar. The sharp pungent vinegar made entirely of chemical substances -will destroy the oysters, and is too unwholesome for any culinary -purpose. No one should purchase it. It may be known by its excessive -sharpness; being violently pungent without any pleasant flavour. - - - - -SWEETMEATS. - - -GENERAL REMARKS. - -The introduction of iron ware lined with porcelain has fortunately -almost superseded the use of brass or bell-metal kettles for -boiling sweetmeats; a practice by which the articles prepared in -those pernicious utensils were always more or less imbued with the -deleterious qualities of the verdigris that is produced in them by the -action of acids. - -Charcoal furnaces will be found very convenient for preserving; the -kettles being set on the top. They can be used in the open air. -Sweetmeats should be boiled rather quickly, that the watery particles -may exhale at once, without being subjected to so long a process as -to spoil the colour and diminish the flavour of the fruit. But on the -other hand, if boiled too short a time they will not keep so well. - -If you wish your sweetmeats to look bright and clear, use only the very -best loaf-sugar. Fruit may be preserved for family use and for common -purposes, in sugar of inferior quality, but it will never have a good -appearance, and it is also more liable to spoil. - -If too small a proportion of sugar is allowed to the fruit, it will -_certainly_ not keep well. When this experiment is tried it is -generally found to be false economy; as sweetmeats, when they begin -to spoil, can only be recovered and made eatable by boiling them over -again with additional sugar; and even then, they are never so good as -if done properly at first. If jellies have not sufficient sugar, they -do not congeal, but will remain liquid. - -Jelly bags should be made of white flannel. It is well to have a wooden -stand or frame like a towel horse, to which the bag can be tied while -it is dripping. The bag should first be dipped in hot water, for if dry -it will absorb too much of the juice. After the liquor is all in, close -the top of the bag, that none of the flavour may evaporate. - -In putting away sweetmeats, it is best to place them in small jars, as -the more frequently they are exposed to the air by opening, the more -danger there is of their spoiling. The best vessels for this purpose -are white queen's-ware pots, or glass jars. For jellies, jams, and for -small fruit, common glass tumblers are very convenient, and may be -covered simply with double tissue-paper, cut exactly to fit the inside -of the top of the glass, laid lightly on the sweetmeat, and pressed -down all round with the finger. This covering, if closely and nicely -fitted, will be found to keep them perfectly well, and as it adheres -so closely as to form a complete coat over the top, it is better for -jellies or jams than writing-paper dipped in brandy, which is always -somewhat shrivelled by the liquor with which it has been saturated. - -If you find that your sweetmeats have become dry and candied, you may -liquefy them again by setting the jars in water and making it boil -round them. - -In preserving fruit whole, it is best to put it first in a thin syrup. -If boiled in a thick syrup at the beginning, the juice will be drawn -out so as to shrink the fruit. - -It is better to boil it but a short time at once, and then to take it -out and let it get cold, afterwards returning it to the syrup, than to -keep it boiling too long at a time, which will cause it to break and -lose its shape. - -Preserving kettles should be rather broad than deep, for the fruit -cannot be done equally if it is too much heaped. They should all have -covers belonging to them, to put on after the scum has done rising, -that the flavour of the fruit may be kept in with the steam. - -A perforated skimmer pierced all through with holes is a very necessary -utensil in making sweetmeats. - -The water used for melting the sugar should be very clear; spring or -pump water is best. But if you are obliged to use river water, let it -first be filtered. Any turbidness or impurity in the water will injure -the clearness of the sweetmeats. - -If sweetmeats ferment in the jars, boil them over again with additional -sugar. - - -CLARIFIED SUGAR SYRUP. - -Take eight pounds of the best double-refined loaf-sugar and break it -up or powder it. Then beat the whites of four eggs to a strong froth. -Stir the white of egg gradually into two quarts of very clear spring or -pump water. Put the sugar into a porcelain kettle, and mix with it the -water and white of egg. While the sugar is melting, stir it frequently; -and when it is entirely dissolved, put the kettle over a moderate fire, -and let it boil, carefully taking off the scum as it comes to the top, -and pouring in a little cold water when you find the syrup rising so -as to run over the edge of the kettle. It will be well when it first -boils hard to pour in half a pint of cold water to keep down the -bubbles so that the scum may appear, and be easily removed. You must -not however boil it to candy height, so that the bubbles will look like -hard pearls, and the syrup will harden in the spoon and hang from it in -strings; for though very thick and clear it must continue liquid. When -it is done, let it stand till it gets quite cold; and if you do not -want it for immediate use, put it into bottles and seal the corks. - -When you wish to use this syrup for preserving, you have only to put -the fruit into it, and boil it till tender and clear, but not till it -breaks. Large fruit that is done whole, should first be boiled tender -in a very thin syrup that it may not shrink. Small fruit, such as -raspberries, strawberries, grapes, currants, gooseberries, &c. may, if -perfectly ripe, be put raw into strong cold sugar syrup; they will thus -retain their form and colour, and their freshness and natural taste. -They must be put into small glass jars, and kept well covered with the -syrup. This, however, is an experiment which sometimes fails, and had -best be tried on a small scale, or only for immediate use. - - -TO PRESERVE GINGER. - -Take root of green ginger, and pare it neatly with a sharp knife, -throwing it into a pan of cold water as you pare it. Then boil it till -tender all through, changing the water three times. Each time put on -the ginger in quite cold water to take out the excessive heat. When -it is perfectly tender, throw it again into a pan of cold water, and -let it lie an hour or more; this will make it crisp. In the mean time -prepare the syrup. - -For every six pounds of ginger root, clarify eight pounds of the best -double-refined loaf-sugar. Break up the sugar, put it into a preserving -kettle, and melt it in spring or pump water, (into which you have -stirred gradually the beaten whites of four eggs,) and half a pint -of water to each pound of sugar. Boil and skim it well. Then let the -syrup stand till it is cold; and having drained the ginger, pour the -syrup over it, cover it, and do not disturb it for two days. Then, -having poured it from the ginger, boil the syrup over again. As soon -as it is cold, pour it again on the ginger, and let it stand at least -three days. Afterwards boil the syrup again, and pour it _hot_ over -the ginger. Proceed in this manner till you find that the syrup has -thoroughly penetrated the ginger, (which you may ascertain by its taste -and appearance when you cut a piece off,) and till the syrup becomes -very thick and rich. Then put it all into jars, and cover it closely. - -If you put the syrup hot to the ginger at first, it will shrink and -shrivel. After the first time, you have only to boil and reboil -the syrup; as it is not probable that it will require any further -clarifying if carefully skimmed. It will be greatly improved by adding -some lemon-juice at the close of the last boiling. - - -TO PRESERVE CITRONS. - -Pare off the outer skin of some fine citrons, and cut them into -quarters. Take out the middle. You may divide each quarter into -several pieces. Lay them for four or five hours in salt and water. -Take them out, and then soak them in spring or pump water (changing -it frequently) till all the saltness is extracted, and till the last -water tastes perfectly fresh. Boil a small lump of alum, and scald them -in the alum-water. It must be very weak, or it will communicate an -unpleasant taste to the citrons; a lump the size of a hickory nut will -suffice for six pounds. Afterwards simmer them two hours with layers of -green vine leaves. Then make a syrup, with half a pint of water to each -pound of loaf-sugar; boil and skim it well. When it is quite clear, -put in the citrons, and boil them slowly, till they are so soft that a -straw will pierce through them without breaking. Afterwards put them -into a large dish, and set them in the sun to harden. - -Prepare some lemons, by paring off the yellow rind very thin, and -cutting it into slips of uniform size and shape. Lay the lemon-rind in -scalding water, to extract the bitterness. Then take the pared lemons, -cut them into quarters, measure a half pint of water to each lemon, -and boil them to a mash. Strain the boiled lemon through a sieve, -and to each pint of liquid allow a pound of the best double-refined -loaf-sugar, for the second syrup. Melt the sugar in the liquid, and -stir into it gradually some beaten white of egg; allowing one white to -four pounds of sugar. Then set it over the fire; put the lemon-peel -into the syrup, and let it boil in it till quite soft. - -Put the citrons cold into a glass jar, and pour the hot syrup over -them. Let the lemon remain with the citrons, as it will improve their -flavour. - -If you wish the citrons to be candied, boil down the second syrup to -candy height, (that is, till it hangs in strings from the spoon,) and -pour it over the citrons. Keep them well covered. - -You may, if you choose, after you take the citrons from the alum-water, -give them a boil in very weak ginger tea, made of the roots of green -ginger if you can procure it; if not, of race ginger. Powdered ginger -will not do at all. This ginger tea will completely eradicate any -remaining taste of the salt or the alum. Afterwards cover the sides and -bottom of the pan with vine leaves, put a layer of leaves between each -layer of citron, and cover the top with leaves. Simmer the citrons in -this two hours to green them. - -In the same manner you may preserve water-melon rind, or the rind of -cantelopes. Cut these rinds into stars, diamonds, crescents, circles, -or into any fanciful shape you choose. Be sure to pare off the outside -skin before you put the rinds into the salt and water. - -Pumpkin cut into slips, may be preserved according to the above -receipt. - - -CANTELOPES OR MUSK-MELONS.--Take very small cantelopes before they are -ripe. Shave a thin paring off the whole outside. Cut out a small piece -or plug about an inch square, and through it extract all the seeds, &c. -from the middle. Then return the plugs to the hole from whence you took -them, and secure them with a needle and thread, or by tying a small -string round the cantelope. - -Lay the cantelopes for four or five hours in salt and water. Then put -them into spring water to extract the salt, changing the water till you -find it salt no longer. Scald them in weak alum-water. Make a syrup in -the proportion of a pint of water to a pound of loaf-sugar, and boil -the cantelopes in it till a straw will go through them. Then take them -out, and set them in the sun to harden. - -Prepare some fine ripe oranges, paring off the yellow rind very thin, -and cutting it into slips, and then laying it in scalding water to -extract the bitterness. Cut the oranges into pieces; allow a pint of -water to each orange, and boil them to a pulp. Afterwards strain them, -and allow to each pint of the liquid, a pound of the best loaf-sugar, -and stir in a little beaten white of egg; one white to two pounds of -sugar. This is for the second syrup. Boil the peel in it, skimming it -well. When the peel is soft, take it all out; for if left among the -cantelopes, it will communicate to it too strong a taste of the orange. - -Put the cantelopes into your jars, and pour over them the hot syrup. -Cover them closely, and keep them in a dry cool place. - -Large cantelopes may be prepared for preserving (after you have taken -off the outer rind) by cutting them into pieces according to the -natural divisions with which they are fluted. - -This receipt for preserving cantelopes whole, will do very well for -green lemons or limes, substituting lemon-peel and lemon-juice for that -of oranges in the second syrup. - -You may use some of the first syrup to boil up the pulp of the orange -or lemons that has been left. It will make a sort of marmalade, that is -very good for colds. - - -PRESERVED WATER-MELON RIND.--Having pared off the green skin, cut the -rind of a water-melon into pieces of any shape you please; stars, -diamonds, circles, crescents or leaves, using for the purpose a sharp -penknife. Weigh the pieces, and allow to each pound a pound and a half -of loaf sugar. Set the sugar aside, and put the pieces of melon-rind -into a preserving kettle, the bottom and sides of which you have lined -with green vine leaves. Put a layer of vine leaves between each layer -of melon-rind, and cover the top with leaves. Disperse among the pieces -some very small bits of alum, each about the bigness of a grain of -corn, and allowing one bit to every pound of the melon-rind. Pour in -just water enough to cover the whole, and place a thick double cloth -(or some other covering) over the top of the kettle to keep in the -steam, which will improve the greening. Let it simmer (but not boil) -for two hours. Then take out the pieces of melon-rind and spread them -on dishes to cool. Afterwards if you find that they taste of the alum, -simmer them in very weak ginger tea for about three hours. Then proceed -to make your syrup. Melt the sugar in clear spring or pump water, -allowing a pint of water to a pound and a half of sugar, and mixing in -with it some white of egg beaten to a stiff froth. The white of one egg -will be enough for two pounds of sugar. Boil and skim it; and when the -scum ceases to rise, put in the melon-rind, and let it simmer an hour. -Take it out and spread it to cool on dishes, return it to the syrup, -and simmer it another hour. After this take it out, and put it into a -tureen. Boil up the syrup again, and pour it over the melon-rind. Cover -it, and let it stand all night. Next morning give the syrup another -boil; adding to it some lemon-juice, allowing the juice of one lemon to -a quart of the syrup. When you find it so thick as to hang in a drop on -the point of the spoon, it is sufficiently done. Then put the rind into -glass jars, pour in the syrup, and secure the sweetmeats closely from -the air with paper dipped in brandy, and a leather outer cover. - -This, if carefully done and well greened, is a very nice sweetmeat, and -may be used to ornament the top of creams, jellies, jams. &c. laying it -round in rings or wreaths. - -Citrons may be preserved green in the same manner, first paring off the -outer skin and cutting them into quarters. Also green limes. - - -PRESERVED PEPPERS.--For this purpose take the small round peppers while -they are green. With a sharp penknife extract the seeds and cores; and -then put the outsides into a kettle with vine leaves, and a little -alum to give them firmness, and assist in keeping them green. Proceed -precisely as directed for the water-melon rind, in the above receipt. - - -PUMPKIN CHIPS.--It is best to defer making this sweetmeat (which will -be found very fine) till late in the season when lemons are ripe and -are to be had in plenty. Pumpkins (as they keep well) can generally be -procured at any time through the winter. - -Take a fine pumpkin of a rich deep colour, pare off the outer rind; -remove the seeds; and having sliced the best part, cut it into chips -of equal size, and as thin as you can do them. They should be in long -narrow pieces, two inches in breadth, and four in length. It is best -to prepare the pumpkin the day before; and having weighed the chips, -allow to each pound of them a pound of the best loaf-sugar. You must -have several dozen of fine ripe lemons, sufficient to furnish a jill -of lemon-juice to each pound of pumpkin. Having rolled them under -your hand on a table, to make them yield as much juice as possible, -pare off the yellow rind and put it away for some other purpose. Then -having cut the lemons, squeeze out all the juice into a pitcher. Lay -the pumpkin chips in a large pan or tureen, strewing the sugar among -them. Then having measured the lemon-juice in a wine-glass, (two common -wine-glasses making one jill,) pour it over the pumpkin and sugar, -cover the vessel, and let it stand all night. - -Next day transfer the pumpkin, sugar, and lemon-juice to a preserving -kettle, and boil it slowly for an hour or more, or till the pumpkin -becomes all through tender, crisp, and transparent; but it must not be -over the fire long enough to break and lose its form. You must skim it -thoroughly. Some very small pieces of the lemon-paring may be boiled -with it. When you think it is done, take up the pumpkin chips in a -perforated skimmer that the syrup may drain through the holes back into -the kettle. Spread the chips to cool on large dishes, and pass the -syrup through a flannel bag that has been first dipped in hot water. -When the chips are cold, put them into glass jars or tumblers, pour in -the syrup, and lay on the top white paper dipped in brandy. Then tie up -the jars with leather, or with covers of thick white paper. - -If you find that when cold the chips are not perfectly clear, crisp, -and tender, give them another boil in the syrup before you put them up. - -This, if well made, is a handsome and excellent sweetmeat. It need not -be eaten with cream, the syrup being so delicious as to require nothing -to improve it. Shells of puff-paste first baked empty, and then filled -with pumpkin chips, will be found very nice. - -Musk-melon chips may be done in the same manner. - - -TO PRESERVE PINE-APPLES.--Take fine large pine-apples; pare them, and -cut off a small round piece from the bottom of each; let the freshest -and best of the top leaves remain on. Have ready on a slow fire, a -large preserving kettle with a thin syrup barely sufficient to cover -the fruit. In making this syrup allow a pound of fine loaf-sugar to -every quart of water, and half the white of a beaten egg; all to be -mixed before it goes on the fire. Then boil and skim it, and when the -scum ceases to rise, put in the pine-apples, and simmer them slowly an -hour. Then take them out to cool, cover them carefully and put them -away till next day; saving the syrup in another vessel. Next day, put -them into the same syrup, and simmer them again an hour. On the third -day, repeat the process. The fourth day, make a strong fresh syrup, -allowing but a pint of water to each pound of sugar, and to every two -pounds the beaten white of one egg. When this syrup has boiled, and is -completely skimmed, put in the pine-apples, and simmer them half an -hour. Then take them out to cool, and set them aside till next morning. -Boil them again half an hour in the same syrup, and repeat this for -seven or eight days, or till you can pierce through the pine-apple with -a straw from a corn-broom. At the last of these boilings enrich the -syrup by allowing to each pound of sugar a quarter of a pound more; -and, having boiled and skimmed it, put in the pine apples for half an -hour. Then take them out, and when quite cold put each into a separate -glass jar, and fill up with the syrup. - -Pine apples may be preserved in slices by a very simple process. Pare -them, and cut them into round pieces near an inch thick, and take out -the core from the centre of each slice. Allow a pound of loaf-sugar to -every pound of the sliced pine-apple. Powder the sugar, and strew it in -layers between the slices of pine-apple. Cover it and let it set all -night. Next morning measure some clear spring or pump water, allowing -half a pint to each pound of sugar. Beat some white of egg, (one white -to two pounds of sugar,) and when it is a very stiff froth, stir it -gradually into the water. Then mix with it the pine-apple and sugar, -and put the whole into a preserving kettle. Boil and skim it well, till -the pine-apple is tender and bright all through. Then take it out, and -when cold, put it up in wide-mouthed glass jars, or in large tumblers. - - -TO PREPARE FRESH PINE-APPLES.--Cut off the top and bottom and pare off -the rind. Then cut the pine-apples in round slices half an inch thick, -and put them into a deep dish, sprinkling every slice with powdered -loaf-sugar. Cover them, and let them lie in the sugar for an hour or -two, before they are to be eaten. - - -PRESERVED LEMONS.--Take large fine ripe lemons, that have no blemishes. -Choose those with thin, smooth rinds. With a sharp knife scoop a -hole in the stalk end of each, large enough to admit the handle of a -tea-spoon. This hole is to enable the syrup to penetrate the inside -of the lemons. Put them into a preserving kettle with clear water, -and boil them gently till you find them tender, keeping the kettle -uncovered. Then take them out, drain, and cool them, and put them into -a small tub. Prepare a thin syrup of a pound of loaf-sugar to a quart -of water. When you have boiled and skimmed it, pour it over the lemons -and cover them. Let them stand in the syrup till next day. Then pour -the syrup from the lemons, and spread them on a large dish. Boil it a -quarter of an hour, and pour it over them again, having first returned -them to the tub. Cover them, and let them again stand till next day, -when you must again boil the syrup and pour it over them. Repeat this -process every day till you find that the lemons are quite clear, and -that the syrup has penetrated them thoroughly. If you find the syrup -becoming too weak, add a little more sugar to it. Finally, make a -strong syrup in the proportion of half a pint of water to a pound of -sugar, adding a jill of raw lemon-juice squeezed from fresh lemons, -and allowing to every two pounds of sugar the beaten white of an egg. -Mix all well together in the kettle. Boil and skim it, and when the -scum ceases to rise, pour the syrup boiling hot over the lemons; and -covering them closely, let them stand undisturbed for four days. Then -look at them, and if you find that they have not sucked in enough of -the syrup to make the inside very sweet, boil them gently in the syrup -for a quarter of an hour. When they are cold, put them up in glass jars. - -You may green lemons by burying them in a kettle of vine leaves when -you give them the first boiling in the clear water. - -Limes may be preserved by this receipt; also oranges. - -To prepare fresh oranges for eating, peel and cut them in round slices -and remove the seeds. Strew powdered loaf-sugar over them. Cover them -and let them stand an hour before they are eaten. - - -ORANGE MARMALADE.--Take fine large ripe oranges, with thin -deep-coloured skins. Weigh them, and allow to each pound of oranges a -pound of loaf-sugar. Pare off the yellow outside of the rind from half -the oranges, as thin as possible; and putting it into a pan with plenty -of cold water, cover it closely (placing a double cloth beneath the tin -cover) to keep in the steam, and boil it slowly till it is so soft that -the head of a pin will pierce it. In the mean time grate the rind from -the remaining oranges, and put it aside; quarter the oranges, and take -out all the pulp and the juice; removing the seeds and core. Put the -sugar into a preserving kettle, with a half pint of clear water to each -pound, and mix it with some beaten white of egg, allowing one white of -egg, to every two pounds of sugar. When the sugar is all dissolved, put -it on the fire, and boil and skim it till it is quite clear and thick. -Next take the boiled parings, and pound them to a paste in a mortar; -put this paste into the sugar, and boil and stir it ten minutes. Then -put it in the pulp and juice of the oranges, and the grated rind, -(which will much improve the colour,) and boil all together for about -half an hour, till it is a transparent mass. When cold, put it up in -glass jars, laying brandy paper on the top. - -Lemon marmalade may be made in a similar manner, but you must allow a -pound and a half of sugar to each pound of lemons. - - -ORANGE JELLY.--Take twenty large ripe oranges, and grate the yellow -rind from seven of them. Dissolve an ounce of isinglass in as much warm -water as will cover it. Mix the juice with a pound of loaf-sugar broken -up, and add the grated rind and the isinglass. Put it into a porcelain -pan over hot coals, and stir it till it boils. Then skim it well. -Boil it ten minutes, and strain it (but do not squeeze it) through a -jelly-bag till it is quite clear. Put it into a mould to congeal, and -when you want to turn it out dip the mould into luke-warm water. Or you -may put it into glasses at once. - -You must have a pint of juice to a pound of sugar. - -A few grains of saffron boiled with the jelly will improve the colour -without affecting the taste. - - -PRESERVED PEACHES. - -Take large juicy ripe peaches; free-stones are the best, as they have -a finer flavour than the cling-stones, and are much more manageable -both to preserve, and to eat. Pare them, and cut them in half, or in -quarters, leaving out the stones, the half of which you must save. To -every pound of the peaches allow a pound of loaf-sugar. Powder the -sugar, and strew it among your peaches. Cover them and let them stand -all night. Crack half the peach-stones, break them up, put them into -a small sauce-pan and boil them slowly in as much water as will cover -them. Then when the water is well flavoured with the peach-kernels, -strain them out, and set the water aside. Take care not to use too much -of the kernel-water; a very little will suffice. Put the peaches into -a preserving kettle, and boil them in their juice over a quick fire, -(adding the kernel-water,) and skimming them all the time. When they -are quite clear, which should be in half an hour, take them off, and -put them into a tureen. Boil the syrup five minutes longer, and pour it -hot over the peaches. When they are cool, put them into glass jars, and -tie them up with paper dipped in brandy laid next to them. - -Apricots, nectarines, and large plums may be preserved in the same -manner. - - -PEACHES FOR COMMON USE.--Take ripe free-stone peaches; pare, stone, and -quarter them. To six pounds of the cut peaches allow three pounds of -the best brown sugar. Strew the sugar among the peaches, and set them -away. Next morning add a handful of the kernels, put the whole into a -preserving kettle, and boil it slowly about an hour and three quarters, -or two hours, skimming it well. When cold, put it up in jars, and keep -it for pies, or for any common purpose. - - -BRANDY PEACHES.--Take large white or yellow free-stone peaches, the -finest you can procure. They must not be too ripe. Rub off the down -with a flannel, score them down the seam with a large needle, and prick -every peach to the stone in several places. Scald them with boiling -water, and let them remain in the water till it becomes cold, keeping -them well covered. Repeat the scalding three times: it is to make them -white. Then wipe them, and spread them on a soft table-cloth, covering -them over with several folds. Let them remain in the cloth to dry. -Afterwards put them into a tureen, or a large jar, and pour on as much -white French brandy as will cover them well. Carefully keep the air -from them, and let them remain in the brandy for a week. Then make a -syrup in the usual manner, allowing to each pound of peaches a pound -of loaf-sugar and half a pint of water mixed with a very little beaten -white of egg; one white to every two pounds of sugar. - -When the syrup has boiled, and been well skimmed, put in the peaches -and boil them slowly till they look clear: but do not keep them boiling -more than half an hour. Then take them out, drain them, and put -them into large glass jars. Mix the syrup, when it is cold, with the -brandy in which you had the peaches, and pour it over them. Instead of -scalding the peaches to whiten them, you may lay them for an hour in -sufficient cold weak lye to cover them well. Turn them frequently while -in the lye, and wipe them dry afterwards. - -Pears and apricots may be preserved in brandy, according to the above -receipt. The skin of the pears should be taken off, but the stems left -on. - -Large egg plums may be preserved in the same manner. - -Another way of preparing brandy peaches is, after rubbing off the -down and pricking them, to put them into a preserving kettle with -cold water, and simmer them slowly till they become hot all through; -but they must not be allowed to boil. Then dry them in a cloth, and -let them lie till they are cold, covering them closely from the air. -Dissolve loaf-sugar in the best white brandy, (a pound of sugar to a -quart of brandy.) and having put the peaches into large glass jars, -pour the brandy and sugar over them (without boiling) and cover the -jars well with leather. - -Pears, apricots, and egg plums may also be done in this manner. - - -PEACH MARMALADE.--Take ripe yellow free-stone peaches; pare, stone, -and quarter them. To each pound of peaches, allow three quarters of -a pound of powdered loaf sugar, and half an ounce of bitter almonds, -or peach-kernels blanched in scalding water, and pounded smooth in a -mortar. Scald the peaches in a very little water, mash them to a pulp, -mix them with the sugar and pounded almonds, and put the whole into -a preserving kettle. Let it boil to a smooth thick jam, skimming and -stirring it well, and keeping the pan covered as much as possible. -Fifteen minutes will generally suffice for boiling it. When cold, put -it up in glass jars. - -Plum marmalade may be made in this manner, flavouring it with pounded -plum-kernels. - - -PEACH JELLY.--Take fine juicy free-stone peaches, and pare and quarter -them. Scald them in a very little water, drain and mash them, and -squeeze the juice through a jelly-bag. To every pint of juice allow a -pound of loaf-sugar, and a few of the peach-kernels. Having broken up -the kernels and boiled them by themselves for a quarter of an hour in -just as much water as will cover them, strain off the kernel-water, -and add it to the juice. Mix the juice with the sugar, and when it is -melted, boil them together fifteen minutes, till it becomes a thick -jelly. Skim it well when it boils. Try the jelly by taking a little in -a spoon and holding it in the open air to see if it congeals. If you -find, that after sufficient boiling, it still continues thin, you can -make it congeal by stirring in an ounce or more of isinglass, dissolved -and strained. When the jelly is done, put it into tumblers, and lay on -the top double tissue paper cut exactly to fit the inside of the glass; -pressing it down with your fingers. - -You may make plum jelly in the same manner, allowing a pound and a half -of sugar to a pint of juice. - - -TO PRESERVE APRICOTS.--Take ripe apricots; scald them, peel them, cut -them in half, and extract the stones. Then weigh the apricots, and to -each pound allow a pound of loaf-sugar. Put them into a tureen or large -pan, in alternate layers of apricots and sugar; cover them, and let -them stand all night. Next morning put all together into a preserving -kettle, and boil them moderately a quarter of an hour. Then take them -out, spread them on dishes, and let them stand till next day. Then boil -them again in the same syrup another quarter of an hour. Afterwards, -spread them out to cool, put them into glass jars, and pour the syrup -over them. - -Peaches may be preserved in the same manner. Also large plums or green -gages; but to the plums you must allow additional sugar. - - -TO DRY PEACHES.--The best peaches for drying are juicy free-stones. -They must be quite ripe. Cut them in half, and take out the stones. -It is best not to pare them; as dried peaches are much richer with -the skin on, and it dissolves and becomes imperceptible when they are -cooked. Spread them out in a sunny balcony or on a scaffold, and let -them dry gradually till they become somewhat like leather; always -bringing them in at sunset, and not putting them out if the weather is -damp or cloudy. They may also be dried in kilns or large ovens. - -Apples are dried in the same manner, except that they must be pared and -quartered. - -Cherries also may be dried in the sun, first taking out all the stones. -None but the largest and best cherries should be used for drying. - - -TO PRESERVE QUINCES. - -Take large, yellow, ripe quinces, and having washed and wiped them, -pare them, and extract the cores. Quarter the quinces, or cut them into -slices half an inch thick, and lay them in scalding water (closely -covered) and boil them till tender--lest they harden in the sugar. Put -the parings, cores, and seeds into a preserving kettle, cover them -with the water in which you coddled the quinces, and boil them an hour, -keeping them closely covered all the time. To every pint of this liquor -allow a pound of loaf-sugar; and having dissolved the sugar in it, put -it over the fire in the preserving kettle. Boil it up and skim it, and -when the scum has ceased rising, put in the quinces, and boil them -till they are red, tender, and clear all through, but not till they -break. Keep the kettle closely covered while the quinces are in it, if -you wish to have them bright coloured. You may improve the colour by -boiling with them a little cochineal sifted through a muslin rag. - -When they are done, take them out, spread them on large dishes to cool, -and then put them into glasses. Give the syrup another boil up, and it -will be like a fine jelly. Pour it hot over the quinces, and when cold, -cover the jars, pasting paper round the covers. - - -TO PRESERVE QUINCES WHOLE.--Take those that are large, smooth, and -yellow; pare them and extract the cores, carefully removing all the -blemishes. Boil the quinces in a close kettle with the cores and -parings, in sufficient water to cover them. In half an hour take them -out, spread them to cool, and add to the cores and parings some small -inferior quinces cut in quarters, but not pared or cored; and pour in -some more water, just enough to boil them. Cover the pan, and let them -simmer for an hour. Then take it off, strain the liquid, measure it, -and to each quart allow a pound of loaf-sugar. Put the sugar to melt in -the liquid, and let it set all night. Next day boil the quinces in it -for a quarter of an hour, and then take them out and cool them, saving -the syrup. On the following day repeat the same; and the fourth day -add a quarter of a pound more sugar to each pint of the syrup, and boil -the quinces in it twelve minutes. If by this time they are not tender, -bright, and transparent all through, repeat the boiling. - -When they are quite done, put quince jelly or marmalade into the holes -from whence you took the cores; put the quinces into glass jars and -pour the syrup over them. If convenient, it is a very nice way to put -up each quince in a separate tumbler. - - -QUINCE JELLY.--Take fine ripe yellow quinces, wash them and remove all -the blemishes. Cut them in pieces, but do not pare or core them. Put -them into a preserving-pan with clear spring water. If you are obliged -to use river water, filter it first; allowing one pint to twelve -large quinces. Boil them gently till they are all soft and broken. -Then put them into a jelly-bag, and do not squeeze it till after the -clear liquid has ceased running. Of this you must make the best jelly, -allowing to each pint a pound of loaf-sugar. Having dissolved the sugar -in the liquid, boil them together about twenty minutes, or till you -have a thick jelly. - -In the mean time squeeze out all that is left in the bag. It will not -be clear, but you can make of it a very good jelly for common purposes. - - -QUINCE MARMALADE.--Take ten pounds of ripe yellow quinces; and having -washed them clean, pare and core them, and cut them into small pieces. -To each pound of the cut quinces allow half a pound of powdered -loaf-sugar. Put the parings and cores into a kettle with water enough -to cover them, and boil them slowly till they are all to pieces, -and quite soft. Then having put the quinces with the sugar into a -porcelain preserving kettle, strain over them, through a cloth, the -liquid from the parings and cores. Add a little cochineal powdered, -and sifted through thin muslin. Boil the whole over a quick fire till -it becomes a thick smooth mass, keeping it covered except when you are -skimming it; and always after skimming, stir it up well from the bottom. - -When cold, put it up in glass jars. If you wish to use it soon, put -it warm into moulds, and when it is cold, set the moulds in luke-warm -water, and the marmalade will turn out easily. - - -QUINCE CHEESE.--Have fine ripe quinces, and pare and core them. Cut -them into pieces, and weigh them; and to each pound of the cut quinces, -allow half a pound of the best brown sugar. Put the cores and parings -into a kettle with water enough to cover them, keeping the lid of -the kettle closed. When you find that they are all boiled to pieces -and quite soft, strain off the water over the sugar, and when it is -entirely dissolved, put it over the fire and boil it to a thick syrup, -skimming it well. When no more scum rises, put in the quinces, cover -them closely, and boil them all day over a slow fire, stirring them and -mashing them down with a spoon till they are a thick smooth paste. Then -take it out, and put it into buttered tin pans or deep dishes. Let it -set to get cold. It will then turn out so firm that you may cut it into -slices like cheese. Keep it in a dry place in broad stone pots. It is -intended for the tea-table. - - -PRESERVED APPLES. - -Take fine ripe pippin or bell-flower apples. Pare and core them, and -either leave them whole, or cut them into quarters. Weigh them, and to -each pound of apples allow a pound of loaf-sugar. Put the apples into a -stew-pan with just water enough to cover them, and let them boil slowly -for about half an hour. They must be only parboiled. Then strain the -apple water over the sugar into a preserving kettle, and when the sugar -is melted put it on the fire with the yellow rind of some lemons pared -thin, allowing two lemons to a dozen apples. Boil the syrup till clear -and thick, skimming it carefully; then put in the apples, and after -they have boiled slowly a quarter of an hour, add the juice of the -lemons. Let it boil about fifteen minutes longer, or till the apples -are tender and clear, but not till they break. When they are cold, put -them into jars, and covering them closely, let them set a week. At the -end of that time give them another boil in the same syrup; apples being -more difficult to keep than any other fruit. - -You may colour them red by adding, when you boil them in the syrup, a -little cochineal. - - -BAKED APPLES.--Take a dozen fine large juicy apples, and pare and core -them, but do not cut them in pieces. Put them side by side into a -large baking-pan, and fill up with white sugar the holes from whence -you have extracted the cores. Pour into each a little lemon-juice, or -a few drops of essence of lemon, and stick in every one a long piece -of lemon-peel evenly cut. Into the bottom of the pan put a very little -water, just enough to prevent the apples from burning. Bake them about -an hour, or till they are tender all through, but not till they break. -When done, set them away to get cold. - -If closely covered they will keep two days. They may be eaten at tea -with cream. Or at dinner with a boiled custard poured over them. Or -you may cover them with sweetened cream flavoured with a little essence -of lemon, and whipped to a froth. Heap the froth over every apple so as -to conceal them entirely. - - -APPLE JELLY.--Take twenty large ripe juicy pippins. Pare, core, and -chop them to pieces. Put them into a jar with the yellow rind of four -lemons, pared thin and cut into little bits. Cover the jar closely, and -set it into a pot of hot water. Keep the water boiling hard all round -it till the apples are dissolved. Then strain them through a jelly-bag, -and mix with the liquid the juice of the lemons. To each pint of the -mixed juice allow a pound of loaf-sugar. Put them into a porcelain -kettle, and when the sugar is melted, set it on the fire, and boil and -skim it for about twenty minutes, or till it becomes a thick jelly. Put -it into tumblers, and cover it with double tissue paper nicely fitted -to the inside of the top. - -The red or Siberian crab apple makes a delicious jelly, prepared in the -above manner. - - -APPLE BUTTER.--This is a compound of apples and cider boiled together -till of the consistence of soft butter. It is a very good article on -the tea-table, or at luncheon. It can only be made of sweet new cider -fresh from the press, and not yet fermented. - -Fill a very large kettle with cider, and boil it till reduced to one -half the original quantity. Then have ready some fine juicy apples, -pared, cored, and quartered; and put as many into the kettle as can be -kept moist by the cider. Stir it frequently, and when the apples are -stewed quite soft, take them out with a skimmer that has holes in it, -and put them into a tub. Then add more apples to the cider, and stew -them soft in the same manner, stirring them nearly all the time with -a stick. Have at hand some more cider ready boiled, to thin the apple -butter in case you should find it too thick in the kettle. - -If you make a large quantity, (and it is not worth while to prepare -apple butter on a small scale,) it will take a day to stew the apples. -At night leave them to cool in the tubs, (which must be covered with -cloths,) and finish next day by boiling the apple and cider again till -the consistence is that of soft marmalade, and the colour a very dark -brown. - -Twenty minutes or half an hour before you finally take it from the -fire, add powdered cinnamon, cloves, and nutmeg to your taste. If the -spice is boiled too long, it will lose its flavour. - -When it is cold, put it into stone jars, and cover it closely. If it -has been well made, and sufficiently boiled, it will keep a year or -more. - -It must not be boiled in a brass or bell-metal kettle, on account of -the verdigris which the acid will collect in it, and which will render -the apple butter extremely unwholesome, not to say poisonous. - - -TO PRESERVE GREEN CRAB APPLES.--Having washed your crab apples, (which -should be full grown,) cover the bottom and sides of your preserving -kettle with vine leaves, and put them in; spreading a thick layer of -vine leaves over them. Fill up the kettle with cold water, and hang it -over a slow fire early in the morning; simmer them slowly, but do not -allow them to boil. When they are quite yellow, take them out, peel off -the skin with a penknife, and extract the cores very neatly. Put them -again into the kettle with fresh vine leaves and fresh water, and hang -them again over a slow fire to simmer, but not to boil. When they have -remained long enough in the second vine leaves to become green, take -them out, weigh them, and allow a pound and a half of loaf-sugar to -each pound of crab apples. Then after the kettle has been well washed -and wiped, put them into it with a thick layer of sugar between each -layer of apples, and about half a pint of water, for each pound and a -half of sugar. You may add the juice and yellow peel of some lemons. -Boil them gently till they are quite clear and tender throughout. Skim -them well, and keep the kettle covered when you are not skimming. When -done, spread them on large dishes to cool, and then tie them up in -glass jars with brandy papers. - - -TO PRESERVE RED CRAB APPLES.--Take red or Siberian crab apples when -they are quite ripe and the seeds are black. Wash and wipe them, and -put them into a kettle with sufficient water to cover them. Simmer them -very slowly till you find that the skin will come off easily. Then -take them out and peel and core them; extract the cores carefully with -a small knife, so as not to break the apples. Then weigh them, and -to every pound of crab apples allow a pound and a half of loaf-sugar -and a half pint of water. Put the sugar and water into a preserving -kettle, and when they are melted together, set it over the fire and -let it boil. After skimming it once, put in the crab apples, adding a -little cochineal powder rubbed with a knife into a very small quantity -of white brandy till it has dissolved. This will greatly improve the -colour of the apples. Cover them and let them boil till clear and -tender, skimming the syrup when necessary. Then spread them out on -dishes, and when they are cold, put them into glass jars and pour the -syrup over them. - -The flavour will be greatly improved by boiling with them in the -syrup, a due proportion of lemon-juice and the peel of the lemons pared -thin so as to have the yellow part only. If you use lemon-juice put a -smaller quantity of water to the sugar. Allow one large lemon or two -smaller ones to two pounds of crab apples. - -If you find that after they have been kept awhile, the syrup inclines -to become dry or candied, give it another boil with the crab apples in -it, adding a tea-cup full of water to about three or four pounds of the -sweetmeat. - - -TO PRESERVE GREEN GAGES. - -Take large fine green gages that are all perfectly ripe. Weigh them, -and to each pound of fruit allow a pound and a half of loaf-sugar. Put -a layer of fresh vine leaves at the bottom of a porcelain preserving -kettle, place on it a layer of gages, then cover them with a layer of -vine leaves, and so on alternately, finishing with a layer of leaves -at the top. Fill up the kettle with hard water, and set it over a slow -fire. When the gages rise to the top, take them out and peel them, -putting them on a sieve as you do so. Then replace them in the kettle -with fresh vine leaves and water; cover them very closely, so that no -steam can escape, and hang them up at some distance above the fire to -green slowly for six hours. They should be warm all the time, but must -not boil. When they are a fine green, take them carefully out, spread -them on a hair sieve to drain, and make a syrup of the sugar, allowing -a half pint of water to each pound and a half of sugar. When it has -boiled and been skimmed, put in the green gages and boil them gently -for a quarter of an hour. Then take them out and spread them to cool. -Next day boil them in the same syrup for another quarter of an hour. -When cold, put them into glass jars with the syrup, and tie them up -with brandy paper. - -You may green these, or any other sweetmeats, by substituting for the -vine-leaves, layers of the fresh green husks that inclose the ears of -young indian corn. - - -TO PRESERVE PLUMS.--Take fine ripe plums: weigh them, and to each -pound allow a pound and a half of loaf-sugar. Put them into a pan, and -scald them in boiling water to make the skins come off easily. Peel -them, and throw them as you do so into a large china pitcher. Let them -set for an hour or two, and then take them out, saving all the juice -that has exuded from them while in the pitcher. Spread the plums out -on large dishes, and cover them with half the sugar you have allotted -to them, (it must be previously powdered,) and let them lie in it all -night. Next morning pour the juice out of the pitcher into a porcelain -preserving kettle, add the last half of the sugar to it, and let it -melt over the fire. When it has boiled skim it, and then put in the -plums. Boil them over a moderate fire, for about half an hour. Then -take them out one by one with a spoon, and spread them on large dishes -to cool. If the syrup is not sufficiently thick and clear, boil and -skim it a little longer till it is. Put the plums into glass jars and -pour the syrup warm over them. - -The flavour will be much improved by boiling in the syrup with the -fruit a handful or more of the kernels of plums, blanched in scalding -water and broken in half. Take the kernels out of the syrup before you -pour it into the jars. - -You may preserve plums whole, without peeling, by pricking them deeply -at each end with a large needle. - -Green gages and damsons may be preserved according to this receipt. - - -PLUMS FOR COMMON USE.--Take fine ripe plums, and cut them in half. -Extract all the stones, and spread out the plums on large dishes. Set -the dishes on the sunny roof of a porch or shed, and let the plums have -the full benefit of the sun for three or four days, taking them in as -soon as it is off, or if the sky becomes cloudy. This will half dry -them. Then pack them closely in stone jars with a thick layer of the -best brown sugar between every layer of plums; putting plenty of sugar -at the bottom and top of the jars. Cover them closely, and set them -away in a dry place. - -If they have been properly managed, they will keep a year; and are very -good for pies and other purposes, in the winter and spring. - -Peaches may be prepared for keeping in the same manner. - - -EGG PLUMS WHOLE.--Take large egg plums that are all quite ripe, and -prick them all over with a small silver fork. Leave on the stems. -To four pounds of plums allow four pounds and a half of loaf-sugar, -broken small or powdered. Put the plums and sugar into a preserving -kettle, and pour in one quart of clear hard water. Hang the kettle over -a moderate fire, and boil and skim it. As soon as the skin begins to -crack or shrivel, take out the plums one at a time, (leaving the syrup -on the fire,) and spread them on large dishes to cool. Place them in -the open air, and as soon as they are cool enough to be touched with -your fingers, smooth the skin down where it is broken or ruffled. When -quite cold, return them to the syrup, (which in the mean time must have -been kept slowly simmering,) and boil the plums again till they are -quite clear, but not till they break. Put them warm into large glass or -queen's-ware jars, and pour the syrup over them. - - -TO PRESERVE PEARS. - -Take large fine juicy pears that are all perfectly ripe, and pare them -smoothly and thin; leaving on the stems, but cutting out the black top -at the blossom end of the fruit. As you pare them, lay them in a pan -of cold water. Make a thin syrup, allowing a quart of water to a pound -of loaf-sugar. Simmer the pears in it for about half an hour. Then put -them into a tureen, and let them lie in the syrup for two days. There -must be syrup enough to cover them well. After two days, drain the -syrup from the pears, and add to it more sugar, in the proportion of -a pound to each pint of the thin syrup. Stir in a very little beaten -white of egg, (not more than one white to three or four pounds of -sugar,) add some fresh lemon-peel pared thin, and set the syrup over -a brisk fire. Boil it for ten minutes, and skim it well. Then add -sufficient lemon-juice to flavour it; and put in the pears. Simmer them -in the strong syrup till they are quite transparent. Then take them -out, spread them to cool, and stick a clove in the blossom end of each. -Put them into glass jars; and having kept the syrup warm over the fire -while the pears were cooling, pour it over them. - -If you wish to have them red, add a little powdered cochineal to the -strong syrup when you put in your pears. - - -BAKED PEARS.--The best for baking are the large late ones, commonly -called pound pears. Pare them, cut them in half, and take out the -cores. Lay them in a deep white dish, with a thin slip of fresh -lemon-peel in the place from which each core was taken. Sprinkle them -with sugar, and strew some whole cloves or some powdered cinnamon among -them. Pour into the dish some port wine. To a dozen large pears you -may allow one pound of sugar, and a pint of wine. Cover the dish with a -large sheet of brown paper tied on; set it in a moderate oven, and let -them bake till tender all through, which you may ascertain by sticking -a broom twig through them. They will be done in about an hour, or they -may probably require more time; but you must not let them remain long -enough in the oven to break or fall to pieces. When cool, put them up -in a stone jar. In cold weather they will keep a week. - -To bake smaller pears, pare them, but leave on the stems, and do not -core them. Put them into a deep dish with fresh lemon or orange-peel; -throw on them some brown sugar or molasses; pour in at the bottom a -little water to keep them from burning; and bake them till tender -throughout. - - -TO PRESERVE GOOSEBERRIES. - -The best way of preserving gooseberries is with jelly. They should -be full grown but green. Take six quarts of gooseberries, and select -three quarts of the largest and finest to preserve whole, reserving the -others for the jelly. Put the whole ones into a pan with sufficient -water to cover them, and simmer them slowly till they begin to be -tender; but do not keep them on the fire till they are likely to burst. -Take them out carefully with a perforated skimmer to drain the warm -water from them, and lay them directly in a pan of cold water. Put -those that you intend for the jelly into a stew-pan, allowing to each -quart of gooseberries half a pint of water. Boil them fast till they -go all to pieces, and stir and mash them with a spoon. Then put them -into a jelly-bag that has been first dipped in hot water, and squeeze -through it all the juice. Measure the juice, and to each pint allow a -pound and a half of loaf-sugar. Break up the sugar, and put it into a -preserving kettle; pour the juice over it, and let it stand to melt, -stirring it frequently. When it has all dissolved, set it over the -fire, put the gooseberries into it, and let them boil twenty minutes, -or till they are quite clear, and till the jelly is thick and congeals -in the spoon when you hold it in the air. If the gooseberries seem -likely to break, take them out carefully, and let the jelly boil by -itself till it is finished. When all is done, put up the gooseberries -and the jelly together in glass jars. - -Strawberries, raspberries, grapes, currants or any small fruit may in a -similar manner be preserved in jelly. - - -TO STEW GOOSEBERRIES.--Top and tail them. Pour some boiling water on -the gooseberries, cover them up, and let them set about half an hour, -or till the skin is quite tender, but not till it bursts, as that will -make the juice run out into the water. Then pour off the water, and -mix with the gooseberries an equal quantity of sugar. Put them into -a porcelain stew-pan or skillet, and set it on hot coals, or on a -charcoal furnace. In a few minutes you may begin to mash them against -the side of the pan with a wooden spoon. Let them stew about half an -hour, stirring them frequently. They must be quite cold before they are -used for any thing. - - -GOOSEBERRY FOOL.--Having stewed two quarts of gooseberries in the above -manner, stir them as soon as they are cold into a quart of rich boiling -milk. Grate in a nutmeg, and covering the pan, let the gooseberries -simmer in the milk for five minutes. Then stir in the beaten yolks of -two or three eggs, and immediately remove it from the fire. Keep on the -cover a few minutes longer; then turn out the mixture into a deep dish -or a glass bowl, and set it away to get cold, before it goes to table. -Eat it with sponge-cake. It will probably require additional sugar, -stirred in at the last. - -Gooseberries prepared in this manner make a very good pudding, with the -addition of a little grated bread. Use both whites and yolks of the -eggs. Stir the mixture well, and bake it in a deep dish. Eat it cold, -with sugar grated over it. - - -TO BOTTLE GOOSEBERRIES.--For this purpose the gooseberries must be -large and full grown, but quite green. Top and tail them, and put them -into wide-mouthed bottles as far up as the beginning of the neck. Cover -the bottom of a large boiler or kettle with saw-dust or straw. Stand -the bottles of gooseberries (slightly corked) upright in the boiler, -and pour round them cold water to each, as far up as the fruit. Put a -brisk fire under the boiler, and when the water boils up, instantly -take out the bottles and fill them up to the mouth with boiling water, -which you must have ready in a tea-kettle. Cork them again slightly, -and when quite cold put in the corks very tight and seal them. Lay the -bottles on their sides in a box of dry sand, and turn them every day -for four or five weeks. If properly managed, the gooseberries will keep -a year, and may be used at any time, by stewing them with sugar. - -You may bottle damsons in the same manner; also grapes. - - -PRESERVED RASPBERRIES. - -Take a quantity of ripe raspberries, and set aside the half, selecting -for that purpose the largest and firmest. Then put the remainder into -your preserving pan, mash them, and set them over the fire. As soon -as they have come to a boil, take them out, let them cool, and then -squeeze them through a bag. - -While they are cooling, prepare your sugar, which must be fine loaf. -Allow a pound of sugar to every quart of whole raspberries. Having -washed the kettle clean, put the sugar into it, allowing half a pint -of cold water to two pounds of sugar. When it has melted in the water, -put it on the fire, and boil it till the scum ceases to rise, and it -is a thick syrup; taking care to skim it well. Then put in the whole -raspberries, and boil them rapidly a few minutes, but not long enough -to cause them to burst. Take them out with a skimmer full of holes, -and spread them on a large dish to cool. Then mix with the syrup the -juice of those you boiled first, and let it boil about ten or fifteen -minutes. Lastly, put in the whole fruit, and give it one more boil, -seeing that it does not break. - -Put it warm into glass jars or tumblers, and when quite cold cover it -closely with paper dipped in brandy, tying another paper tightly over -it. - -Strawberries may be done in the same manner; blackberries also. - - -RASPBERRY JAM.--Take fine raspberries that are perfectly ripe. Weigh -them, and to each pound of fruit allow three quarters of a pound of -fine loaf-sugar. Mash the raspberries, and break up the sugar. Then mix -them together, and put them into a preserving kettle over a good fire. -Stir them frequently and skim them. The jam will be done in half an -hour. Put it warm into glasses, and lay on the top a white paper cut -exactly to fit the inside, and dipped in brandy. Then tie on another -cover of very thick white paper. - -Make blackberry jam in the same manner. - - -TO PRESERVE CRANBERRIES.--The cranberries must be large and ripe. Wash -them, and to six quarts of cranberries allow nine pounds of the best -loaf sugar. Take three quarts of the cranberries, and put them into a -stew-pan with a pint and a half of water. Cover the pan, and boil or -stew them till they are all to pieces. Then squeeze the juice through a -jelly-bag. Put the sugar into a preserving kettle, pour the cranberry -juice over it and let it stand till it is all melted, stirring it -up frequently. Then place the kettle over the fire, and put in the -remaining three quarts of whole cranberries. Let them boil till they -are tender, clear, and of a bright colour, skimming them frequently. -When done, put them warm into jars with the syrup, which should be like -a thick jelly. - - -RED CURRANT JELLY.--The currants should be perfectly ripe and gathered -on a dry day. Strip them from the stalks, and put them into a stone -jar. Cover the jar, and set it up to the neck in a kettle of boiling -water. Keep the water boiling round the jar till the currants are all -broken, stirring them up occasionally. Then put them into a jelly-bag, -and squeeze out all the juice. To each pint of juice allow a pound -and a quarter of the best loaf-sugar. Put the sugar into a porcelain -kettle, pour the juice over it, and stir it frequently till it is all -melted. Then set the kettle over a moderate fire, and let it boil -twenty minutes, or till you find that the jelly congeals in the spoon -when you hold it in the air; skim it carefully all the time. When the -jelly is done, pour it warm into tumblers, and cover each with two -rounds of white tissue paper, cut to fit exactly the inside of the -glass. - -Jelly of gooseberries, plums, raspberries, strawberries, barberries, -blackberries, grapes, and other small fruit may all be made in this -manner. - - -WHITE CURRANT JELLY.--The currants should be quite ripe, and gathered -on a dry day. Having stripped them from the stalks, put them into a -close stone jar, and set it in a kettle of boiling water. When all the -currants are broken, take them out and strain them through a linen -cloth. To each pint of juice allow a pound and a quarter of the best -double refined loaf-sugar; break it small, and put it into a porcelain -preserving pan with barely sufficient water to melt it; not quite half -a pint to a pound and a quarter of sugar; it must be either clear -spring water or river water filtered. Stir up the sugar while it is -dissolving, and when all is melted, put it over a brisk fire, and boil -and skim it till clear and thick. When the scum ceases to rise, put in -the white currant juice and boil it fast for ten minutes. Then put it -warm into tumblers, and when it is cold, cover it with double white -tissue paper. - -In making this jelly, use only a silver spoon, and carefully observe -all the above precautions, that it may be transparent and delicate. -If it is not quite clear and bright when done boiling, you may run it -again through a jelly-bag. - -White raspberry jelly may be prepared in the same manner. A very nice -sweetmeat is made of white raspberries preserved whole, by putting them -in white currant jelly during the ten minutes that you are boiling the -juice with the syrup. You may also preserve red raspberries whole, by -boiling them in red currant jelly. - - -BLACK CURRANT JELLY.--Take large ripe black currants; strip them from -the stalks, and mash them with the back of a ladle. Then put them -into a preserving kettle with a tumbler of water to each quart of -currants; cover it closely, set it over a moderate fire, and when the -currants have come to a boil, take them out, and squeeze them through -a jelly-bag. To each pint of juice you may allow about a pound of -loaf-sugar, and (having washed the preserving kettle perfectly clean) -put in the sugar with the juice; stir them together till well mixed and -dissolved, and then boil it not longer than ten minutes; as the juice -of black currants being very thick will come to a jelly very soon, and -if boiled too long will be tough and ropy. - -Black currant jelly is excellent for sore throats; and if eaten freely -on the first symptoms of the disease, will frequently check it without -any other remedy. It would be well for all families to keep it in the -house. - - -GRAPE JELLY.--Take ripe juicy grapes, pick them from the stems; put -them into a large earthen pan, and mash them with the back of a wooden -ladle, or with a potato beetle. Put them into a kettle, (without any -water,) cover them closely, and let them boil for a quarter of an -hour; stirring them up occasionally from the bottom. Then squeeze -them through a jelly-bag, and to each pint of juice allow a pound of -loaf-sugar. Dissolve the sugar in the grape juice; then put it over a -quick fire in a preserving kettle, and boil and skim it twenty minutes. -When it is a clear thick jelly, take it off, put it warm into tumblers, -and cover them with double tissue paper cut to fit the inside. - -In the same manner you may make an excellent jelly for common use, of -ripe fox grapes and the best brown sugar; mixing with the sugar before -it goes on the fire, a little beaten white of egg; allowing two whites -to two pounds of sugar. - - -BRANDY GRAPES.--Take some large close bunches of fine grapes, (they -must be quite ripe,) and allow to each bunch a quarter of a pound of -bruised sugar candy. Put the grapes and the sugar candy into large -jars, (about two-thirds full,) and fill them up with French brandy. Tie -them up closely, and keep them in a dry place. Morella cherries may be -done in the same manner. - -Foreign grapes are kept in bunches, laid lightly in earthen jars of dry -saw-dust. - - -TO KEEP WILD GRAPES.--Gather the small black wild grapes late in the -season, after they have been ripened by a frost. Pick them from the -stems, and put them into stone jars, (two-thirds full,) with layers of -brown sugar, and fill them up with cold molasses. They will keep all -winter; and they make good common pies. If they incline to ferment in -the jars, give them a boil with additional sugar. - - -TO PRESERVE STRAWBERRIES. - -Strawberries for preserving should be large and ripe. They will keep -best if gathered in dry weather, when there has been no rain for at -least two days. Having hulled, or picked off the green, select the -largest and firmest, and spread them out separately on flat dishes; -having first weighed them, and allowed to each pound of strawberries a -pound of powdered loaf-sugar. Sift half the sugar over them. Then take -the inferior strawberries that were left, and those that are over-ripe; -mix with them an equal quantity of powdered sugar, and mash them. Put -them into a basin covered with a plate, and set them over the fire in -a pan of boiling water, till they become a thick juice; then strain -it through a bag, and mix with it the other half of the sugar that -you have allotted to the strawberries, which are to be done whole. Put -it into a porcelain kettle, and boil and skim it till the scum ceases -to rise; then put in the whole strawberries with the sugar in which -they have been lying, and all the juice that may have exuded from -them. Set them over the fire in the syrup, just long enough to heat -them a little; and in a few minutes take them out, one by one, with -a tea-spoon, and spread them on dishes to cool; not allowing them to -touch each other. Then take off what scum may arise from the additional -sugar. Repeat this several times, taking out the strawberries and -cooling them till they become quite clear. They must not be allowed to -boil; and if they seem likely to break, they should be instantly and -finally taken from the fire. When quite cold, put them with the syrup -into tumblers, or into white queen's-ware pots. If intended to keep a -long time it will be well to put at the top a layer of apple jelly. - - -TO PRESERVE CHERRIES. - -Take large ripe morella cherries; weigh them, and to each pound allow -a pound of loaf-sugar. Stone the cherries, (opening them with a sharp -quill,) and save the juice that comes from them in the process. As you -stone them, throw them into a large pan or tureen, and strew about -half the sugar over them, and let them lie in it an hour or two after -they are all stoned. Then put them into a preserving kettle with the -remainder of the sugar, and boil and skim them till the fruit is clear -and the syrup thick. - - -CITRON MELON SLICES.--Take some fine citron melons; pare, core, and -cut them into long broad slices. Weigh them, and to every six pounds -of melon allow six pounds of fine loaf-sugar; and the juice and yellow -rind (pared off very thin) of four lemons; also, half a pound of race -(root) ginger. Put the slices of melon into a preserving-kettle; cover -them with strong alum water, and boil them half an hour, or longer, -till they are quite clear and tender. Then drain them, lay them in a -broad vessel of cold water, cover them and let them stand all night. -Next morning, tie up the race ginger in a piece of thin muslin, and -boil it in three pints of clear spring or pump water, till the water -is highly flavoured. Having broken up the sugar, put it into a clean -preserving-kettle, and pour the ginger water over it. When the sugar is -all melted, set it over the fire, add the lemon parings, and boil and -skim it, till no more scum rises. Then take out the lemon peel, stir in -the juice, and put in the citron slices. Boil them in the syrup till -they are transparent and soft, but not till they break. When done, put -the citron slices and syrup into a large tureen, set it in a dry, cool, -dark place, and leave it uncovered for two or three days. Then put the -slices carefully into wide-mouthed glass jars, and gently pour in the -syrup. Lay inside the top of each jar a double white tissue paper cut -exactly to fit, and close the jars carefully with corks and cement. -This will be found a delicious sweetmeat. - - -CHERRY JELLY.--Take fine juicy red cherries, and stone them. Save half -the stones, crack them, and extract the kernels. Put the cherries and -the kernels into a preserving kettle over a slow fire, and let them -boil gently in their juice for half an hour. Then transfer them to a -jelly-bag, and squeeze out the juice. Measure it, and to each pint -allow a pound of fine loaf-sugar. Dissolve the sugar in the juice, -and then boil and skim it for twenty or thirty minutes. Put it up in -tumblers covered with tissue paper. - - -CHERRY JAM.--To each pound of cherries allow three quarters of a pound -of the best white sugar. Stone them, and as you do so throw the sugar -gradually into the pan with them. Cover them and let them set all -night. Next day, boil them slowly till the cherries and sugar form a -thick smooth mass. Put it up in queen's-ware jars. - - -TO DRY CHERRIES.--Choose the finest and largest red cherries for this -purpose. Stone them, and spread them on large dishes in the sun, till -they become quite dry, taking them in as soon as the sun is off, or if -the sky becomes cloudy. Put them up in stone jars, strewing among them -some of the best brown sugar. - -The common practice of drying cherries with the stones in, (to save -trouble,) renders them so inconvenient to eat, that they are of little -use, when done in that manner. - -With the stones extracted, dried cherries will be found very good for -common pies. - - -BARBERRY JELLY.--Take ripe barberries, and having stripped them from -the stalks, mash them, and boil them in their juice for a quarter of -an hour. Then squeeze them through a bag; allow to each pint of juice, -a pound of loaf-sugar; and having melted the sugar in the juice, boil -them together twenty or twenty-five minutes, skimming carefully. Put it -up in tumblers with tissue paper. - - -FROSTED FRUIT.--Take large ripe cherries, plums, apricots, or grapes, -and cut off half the stalk. Have ready in one dish some beaten white of -egg, and in another some fine loaf-sugar, powdered and sifted. Dip the -fruit first into the white of egg, and then roll it one by one in the -powdered sugar. Lay a sheet of white paper on the bottom of a reversed -sieve, set it on a stove or in some other warm place, and spread the -fruit on the paper till the icing is hardened. - - -PEACH LEATHER.--To six pounds of ripe peaches, (pared and quartered,) -allow three pounds of the best brown sugar. Mix them together, and put -them into a preserving kettle, with barely water enough to keep them -from burning. Pound and mash them a while with a wooden beetle. Then -boil and skim them for three hours or more, stirring them nearly all -the time. When done, spread them thinly on large dishes, and set them -in the sun for three or four days. Finish the drying by loosening the -peach leather on the dishes, and setting them in the oven after the -bread is taken out, letting them remain till the oven is cold. Roll up -the peach leather and put it away in a box. - -Apple leather may be made in the same manner. - - -RHUBARB JAM,--Peel the rhubarb stalks and cut them into small square -pieces. Then weigh them, and to each pound allow three quarters of -a pound of powdered loaf-sugar. Put the sugar and the rhubarb into -a large, deep, white pan, in alternate layers, the top layer to be -of sugar--cover it, and let it stand all night. In the morning, put -it into a preserving kettle, and boil it slowly till the whole is -dissolved into a thick mass, stirring it frequently, and skimming it -before every stirring. Put it warm into glass jars, and tie it up with -brandy paper. - - - - -PASTRY, PUDDINGS, ETC. - - -THE BEST PLAIN PASTE. - -All paste should be made in a very cool place, as heat renders it -heavy. It is far more difficult to get it light in summer than in -winter. A marble slab is much better to roll it on than a paste-board. -It will be improved in lightness by washing the butter in very cold -water, and squeezing and pressing out all the salt, as salt is -injurious to paste. In New York and in the Eastern states, it is -customary, in the dairies, to put more salt in what is called fresh -butter, than in New Jersey, Pennsylvania, and Delaware. This butter, -therefore, should always undergo the process of washing and squeezing -before it is used for pastry or cakes. None but the very best butter -should be taken for those purposes; as any unpleasant taste is always -increased by baking. Potted butter never makes good paste. As pastry -is by no means an article of absolute necessity, it is better not to -have it at all, than to make it badly, and of inferior ingredients; few -things being more unwholesome than hard, heavy dough. The flour for -paste should always be superfine. - -You may bake paste in deep dishes or in soup plates. For shells that -are to be baked empty, and afterwards filled with stewed fruit or -sweetmeats, deep plates of block tin with broad edges are best. If you -use patty-pans, the more flat they are the better. Paste always rises -higher and is more perfectly light and flaky, when unconfined at the -sides while baking. That it may be easily taken out, the dishes or tins -should be well buttered. - -To make a nice plain paste,--sift three pints of superfine flour, by -rubbing it through a sieve into a deep pan. Divide a pound of fresh -butter into four quarters. Cut up one quarter into the flour, and rub -it fine with your hands. Mix in, gradually, as much cold water as -will make a tolerably stiff dough, and then knead it slightly. Use -as little water as possible or the paste will be tough. Sprinkle a -little flour on your paste-board, lay the lump of dough upon it, and -knead it a very short time. Flour it, and roll it out into a very thin -sheet, always rolling from you. Flour your rolling-pin to prevent its -sticking. Take a second quarter of the butter, and with your thumb, -spread it all over the sheet of paste. If your hand is warm, use a -knife instead of your thumb; for if the butter oils, the paste will be -heavy. When you have put on the layer of butter, sprinkle it with a -very little flour, and with your hands roll up the paste as you would a -sheet of paper. Then flatten it with a rolling-pin, and roll it out a -second time into a thin sheet. Cover it with another layer of butter, -as before, and again roll it up into a scroll. Flatten it again, put -on the last layer of butter, flour it slightly, and again roll up the -sheet. Then cut the scroll into as many pieces as you want sheets for -your dishes or patty-pans. Roll out each piece almost an inch thick. -Flour your dishes, lay the paste lightly on them, notch the edges, and -bake it a light brown. The oven must be moderate. If it is too hot, -the paste will bake before it has risen sufficiently. If too cold, it -will scarcely rise at all, and will be white and clammy. When you begin -to make paste in this manner, do not quit it till it is ready for the -oven. It must always be baked in a close oven where no air can reach it. - -The best rolling-pins, are those that are straight, and as thick at -the ends as in the middle. They should be held by the handles, and -the longer the handles the more convenient. The common rolling-pins -that decrease in size towards the ends, are much less effective, and -more tedious, as they can roll so little at a time; the extremities not -pressing on the dough at all. - -All pastry is best when fresh. After the first day it loses much of its -lightness, and is therefore more unwholesome. - - -COMMON PIE CRUST.--Sift two quarts of superfine flour into a pan. -Divide one pound of fresh butter into two equal parts, and cut up one -half in the flour, rubbing it fine. Mix it with a very little cold -water, and make it into a round lump. Knead it a little. Then flour -your paste-board, and roll the dough out into a large thin sheet. -Spread it all over with the remainder of the butter. Flour it, fold -it up, and roll it out again. Then fold it again, or roll it into a -scroll. Cut it into as many pieces as you want sheets of paste, and -roll each not quite an inch thick. Butter your pie-dish. - -This paste will do for family use, when covered pies are wanted. Also -for apple dumplings, pot-pies, &c.; though all boiled paste is best -when made of suet instead of butter. Short cakes may be made of this, -cut out with the edge of a tumbler. It should always be eaten fresh. - - -SUET PASTE.--Having removed the skin and stringy fibres from a pound of -beef suet, chop it as fine as possible. Sift two quarts of flour into -a deep pan, and rub into it one half of the suet. Make it into a round -lump of dough, with cold water, and then knead it a little. Lay the -dough on your paste-board, roll it out very thin, and cover it with the -remaining half of the suet. Flour it, roll it out thin again, and then -roll it into a scroll. Cut it into as many pieces as you want sheets of -paste, and roll them out half an inch thick. - -Suet paste should always be boiled. It is good for plain puddings that -are made of apples, gooseberries, blackberries or other fruit; and for -dumplings. If you use it for pot-pie, roll it the last time rather -thicker than if wanted for any other purpose. If properly made, it -will be light and flaky, and the suet imperceptible. If the suet is -minced very fine, and thoroughly incorporated with the flour, not the -slightest lump will appear when the paste comes to table. - -The suet must not be melted before it is used; but merely minced as -fine as possible and mixed cold with the flour. - -If for dumplings to eat with boiled mutton, the dough must be rolled -out thick, and cut out of the size you want them, with a tin, or with -the edge of a cup or tumbler. - - -DRIPPING PASTE.--To a pound of fresh beef-dripping, that has been -nicely clarified, allow two pounds and a quarter of flour. Put the -flour into a large pan, and mix the dripping with it, rubbing it into -the flour with your hands till it is thoroughly incorporated. Then make -it into a stiff dough with a little cold water, and roll it out twice. -This may be used for common meat pies. - - -LARD PASTE.--Lard for paste should never be used without an equal -quantity of butter. Take half a pound of nice lard, and half a pound -of fresh butter; rub them together into two pounds and a quarter of -flour, and mix it with a little cold water to a stiff dough. Roll it -out twice. Use it for common pies. Lard should always be kept in tin. - - -POTATO PASTE.--To a pint and a half of flour, allow fourteen large -potatoes. Boil the potatoes till they are thoroughly done throughout. -Then peel, and mash them very fine. Rub them through a cullender. - -Having sifted the flour into a pan, add the potatoes gradually; rubbing -them well into the flour with your hands. Mix in sufficient cold water -to make a stiff dough. Roll it out evenly, and you may use it for apple -dumplings, boiled apple pudding, beef-steak pudding, &c. - -Potato paste must be sent to table quite hot; as soon as it cools it -becomes tough and heavy. It is unfit for baking; and even when boiled -is less light than suet paste. - - -FINE PUFF PASTE.--To every pound of the best fresh butter allow a -pound or a quart of superfine flour. Sift the flour into a deep pan, -and then sift on a plate some additional flour to use for sprinkling -and rolling. Wash the butter through two cold waters; squeezing out -all the salt, and whatever milk may remain in it; and then make it up -with your hands into a round lump, and put it in ice till you are ready -to use it. Then divide the butter into four equal parts. Cut up one -of the quarters into the pan of flour; and divide the remaining three -quarters into six pieces,[E] cutting each quarter in half. Mix with a -knife the flour and butter that is in the pan, adding by degrees a very -little cold water till you have made it into a lump of stiff dough. -Then sprinkle some flour on the paste-board, (you should have a marble -slab,) take the dough from the pan by lifting it out with the knife, -lay it on the board, and flouring your rolling-pin, roll out the paste -into a large thin sheet. Then with the knife, put all over it, at -equal distances, one of the six pieces of butter divided into small -bits. Fold up the sheet of paste, flour it, roll it out again, and -add in the same manner another of the portions of butter. Repeat this -process till the butter is all in. Then fold it once more, lay it on a -plate, and set it in a cool place till you are ready to use it. Then -divide it into as many pieces as you want sheets of paste; roll out -each sheet, and put them into buttered plates or patty-pans. In using -the rolling-pin, observe always to roll from you. Bake the paste in a -moderate oven, but rather quick than slow. No air must be admitted to -it while baking. - -The edges of paste should always be notched before it goes into the -oven. For this purpose, use a sharp penknife, dipping it frequently in -flour as it becomes sticky. The notches should be even and regular. If -you do them imperfectly at first, they cannot be mended by sticking on -additional bits of paste; as, when baked, every patch will be doubly -conspicuous. There are various ways of notching; one of the neatest is -to fold over one corner of each notch; or you may arrange the notches -to stand upright and lie flat, alternately, all round the edge. They -should be made small and regular. You may form the edge into leaves -with the little tin cutters made for the purpose. - -If the above directions for puff paste are carefully followed, and if -it is not spoiled in baking, it will rise to a great thickness and -appear in flakes or leaves according to the number of times you have -put in the butter. - -It should be eaten the day it is baked. - - -FOOTNOTES: - -[E] Or into nine; and roll it in that number of times. - - -SWEET PASTE.--Sift a pound and a quarter of the finest flour, and three -ounces of powdered loaf-sugar into a deep dish. Cut up in it one pound -of the best fresh butter, and rub it fine with your hands. Make a hole -in the middle, pour in the yolks of two beaten eggs, and mix them with -the flour, &c. Then wet the whole to a stiff paste with half a pint of -rich milk. Knead it well, and roll it out. - -This paste is intended for tarts of the finest sweetmeats. If used as -shells, they should be baked empty, and filled when cool. If made into -covered tarts, they may be iced all over, in the manner of cakes, with -beaten white of egg and powdered loaf-sugar. To make puffs of it, roll -it out and cut it into round pieces with the edge of a large tumbler, -or with a tin cutter. Lay the sweetmeat on one half of the paste, fold -the other over it in the form of a half-moon, and unite the edges by -notching them together. Bake them in a brisk oven, and when cool, send -them to table handsomely arranged, several on a dish. - -Sweet paste is rarely used except for very handsome entertainments. You -may add some rose water in mixing it. - - -SHELLS.--Shells of paste are made of one sheet each, rolled out in a -circular form, and spread over the bottom, sides, and edges of buttered -dishes or patty-pans, and baked empty; to be filled, when cool, with -stewed fruit, (which for this purpose should be always cold,) or with -sweetmeats. They should be made either of fine puff paste, or of the -best plain paste, or of sweet paste. They are generally rolled out -rather thick, and will require about half an hour to bake. The oven -should be rather quick, and of equal heat throughout; if hotter in one -part than in another, the paste will draw to one side, and be warped -and disfigured. The shells should be baked of a light brown. When cool, -they mast be taken out of the dishes on which they were baked, and -transferred to plates, and filled with the fruit. - -Shells of puff paste will rise best if baked on flat patty-pans, or tin -plates. When they are cool, pile the sweetmeats on them in a heap. - -The thicker and higher the paste rises, and the more it flakes in -layers or leaves, the finer it is considered. - -Baking paste as empty shells, prevents it from being moist or clammy at -the bottom. - -Tarts are small shells with fruit in them. - - -PIES.--Pies may be made with any sort of paste. It is a fault to roll -it out too thin; for if it has not sufficient substance, it will, when -baked, be dry and tasteless. For a pie, divide the paste into two -sheets; spread one of them over the bottom and sides of a deep dish -well buttered. Next put in the fruit or other ingredients, (heaping it -higher in the centre,) and then place the other sheet of paste on the -top as a lid or cover; pressing the edges closely down, and afterwards -crimping or notching them with a sharp small knife. - -In making pies of juicy fruit, it is well to put on the centre of the -under crust a common tea-cup, laying the fruit round it and over it. -The juice will collect under the cup, and not be liable to run out from -between the edges. There should be plenty of sugar strewed among the -fruit as you put it into the pie. - -Preserves should never be put into covered pies. The proper way is to -lay them in baked shells. - -All pies are best the day they are baked. If kept twenty-four hours the -paste falls and becomes comparatively hard, heavy, and unwholesome. If -the fruit is not ripe, it should be stewed, sweetened, and allowed to -get cold before it is put into the pie. If put in warm it will make the -paste heavy. With fruit pies always have a sugar dish on the table in -case they should not be found sweet enough. - - -STANDING PIES.--Cut up half a pound of butter, and put it into a -sauce-pan with three quarters of a pint of water; cover it, and set -it on hot coals. Have ready in a pan two pounds of sifted flour; make -a hole in the middle of it, pour in the melted butter as soon as it -boils, and then with a spoon gradually mix in the flour. When it is -well mixed, knead it with your hands into a stiff dough. Sprinkle your -paste-board with flour, lay the dough upon it, and continue to knead it -with your hands till it no longer sticks to them, and is quite light. -Then let it stand an hour to cool. Cut off pieces for the bottom and -top; roll them out thick, and roll out a long piece for the sides or -walls of the pie, which you must fix on the bottom so as to stand up -all round; cement them together with white of egg, pinching and closing -them firmly. Then put in the ingredients of your pie, (which should be -venison, game, or poultry,) and lay on the lid or top crust, pinching -the edges closely together. You may ornament the sides and top with -leaves or flowers of paste, shaped with a tin cutter, and notch or -scollop the edges handsomely. Before you set it in the oven glaze it -all over with white of egg. Bake it four hours. These pies are always -eaten cold, and in winter will keep two or three weeks, if the air is -carefully excluded from them; and they may be carried to a considerable -distance. - - -A PYRAMID OF TARTS.--Roll out a sufficient quantity of the best puff -paste, or sugar paste; and with oval or circular cutters, cut it out -into seven or eight pieces of different sizes; stamping the middle -of each with the cutter you intend using for the next. Bake them all -separately, and when they are cool, place them on a dish in a pyramid, -(gradually diminishing in size,) the largest piece at the bottom, and -the smallest at the top. Take various preserved fruits, and lay some -of the largest on the lower piece of paste; on the next place fruit -that is rather smaller; and so on till you finish at the top with the -smallest sweetmeats you have. The upper one may be not so large as a -half-dollar, containing only a single raspberry or strawberry. - -Notch all the edges handsomely. You may ornament the top or pinnacle of -the pyramid with a sprig of orange blossom or myrtle. - - -APPLE AND OTHER PIES. - -Take fine juicy acid apples; pare, core, and cut them into small -pieces. Have ready a deep dish that has been lined with paste. Fill it -with the apples; strewing among them layers of brown sugar, and adding -the rind of a lemon pared thin, and also the juice squeezed in, or -some essence of lemon. Put on another sheet of paste as a lid; close -the edges well, and notch them. Bake the pie in a moderate oven, about -three quarters of an hour. Eat it with cream and sugar, or with cold -boiled custard. - -If the pie is made of early green apples, they should first be stewed -with a very little water, and then plenty of sugar stirred in while -they are hot. - -What are called sweet apples are entirely unfit for cooking, as they -become tough and tasteless; and it is almost impossible to get them -sufficiently done. - -When you put stewed apples into baked shells, grate nutmeg over the -top. You may cover them with cream whipped to a stiff froth, and heaped -on them. - -Cranberries and gooseberries should be stewed, and sweetened before -they are put into paste; peaches cut in half or quartered, and the -stones removed. The stones of cherries and plums should also be -extracted. - -Raspberries or strawberries, mixed with cream and white sugar, may be -put raw into baked shells. - - -RHUBARB TARTS.--Take the young green stalks of the rhubarb plant, or -spring fruit as it is called in England; and having peeled off the -thin skin, cut the stalks into small pieces about an inch long, and -put them into a sauce-pan with plenty of brown sugar, and its own -juice. Cover it, and let it stew slowly till it is soft enough to mash -to a marmalade. Then set it away to cool. Have ready some fresh baked -shells; fill them with the stewed rhubarb, and grate white sugar over -the top. - -For covered pies, cut the rhubarb very small; mix a great deal of sugar -with it, and put it in raw. Bake the pies about three quarters of an -hour. - - -MINCE PIES. - -These pies are always made with covers, and should be eaten warm. If -baked the day before, heat them on the stove or before the fire. - -Mince-meat made early in the winter, and packed closely in stone jars, -will keep till spring, if it has a sufficiency of spice and liquor. -Whenever you take out any for use, pour some additional brandy into the -jar before you cover it again, and add some more sugar. No mince-meat, -however, will keep well unless all the ingredients are of the best -quality. The meat should always be boiled the day before you want to -chop it. - - -GOOD MINCE-MEAT.--Take a bullock's heart and boil it, or two pounds -of the lean of fresh beef. When it is quite cold, chop it very fine. -Chop three pounds of beef suet (first removing the skin and strings) -and six pounds of large juicy apples that have been pared and cored. -Then stone six pounds of the best raisins, (or take sultana raisins -that are without stones,) and chop them also. Wash and dry three pounds -of currants. Mix all together; adding to them the grated peel and the -juice of two or three large oranges, two table-spoonfuls of powdered -cinnamon, two powdered nutmegs, and three dozen powdered cloves, a -tea-spoonful of beaten mace, one pound of fine brown sugar, one quart -of Madeira wine, one pint of French brandy, and half a pound of citron -cut into large slips. Having thoroughly mixed the whole, put it into a -stone jar, and tie it up with brandy paper. - - -THE BEST MINCE-MEAT.--Take a large fresh tongue, rub it with a mixture, -in equal proportions, of salt, brown sugar, and powdered cloves. Cover -it, and let it lie two days, or at least twenty-four hours. Then boil -it two hours, and when it is cold, skin it, and mince it very fine. -Chop also three pounds of beef suet, six pounds of sultana raisins, and -six pounds of the best pippin apples that have been previously pared -and cored. Add three pounds of currants, picked, washed and dried; two -large table-spoonfuls of powdered cinnamon; the juice and grated rinds -of four large lemons; one pound of sweet almonds, one ounce of bitter -almonds, blanched and pounded in a mortar with half a pint of rose -water; also four powdered nutmegs; two dozen beaten cloves; and a dozen -blades of mace powdered. Add a pound of powdered white sugar, and a -pound of citron cut into slips. Mix all together, and moisten it with a -quart of Madeira, and a pint of brandy. Put it up closely in a stone -jar with brandy paper; and when you take any out, add some more sugar -and brandy; and chop some fresh apples. - -Bake this mince-meat in puff paste. - -You may reserve the citron to put in when you make the pies. Do not cut -the slips too small, or the taste will be almost imperceptible. - - -VERY PLAIN MINCE-MEAT.--Take a piece of fresh beef, consisting of about -two pounds of lean, and one pound of fat. Boil it, and when it is quite -cold, chop it fine. Or you may substitute cold roast beef. Pare and -core some fine juicy apples, cut them in pieces, weigh three pounds, -and chop them. Stone four pounds of raisins, and chop them also. Add -a large table-spoonful of powdered cloves, and the same quantity of -powdered cinnamon. Also a pound of brown sugar. Mix all thoroughly, -moistening it with a quart of bottled or sweet cider. You may add the -grated peel and the juice of an orange. - -Bake it in good common paste. - -This mince-meat will do very well for children or for family use, but -is too plain to be set before a guest. Neither will it keep so long as -that which is richer and more highly seasoned. It is best to make no -more of it at once than you have immediate occasion for. - - -MINCE-MEAT FOR LENT.--Boil a dozen eggs quite hard, and chop the -yolks very fine. Chop also a dozen pippins, and two pounds of sultana -raisins. Add two pounds of currants, a pound of sugar, a table-spoonful -of powdered cinnamon, a tea-spoonful of beaten mace, three powdered -nutmegs, the juice and grated peel of three large lemons, and half a -pound of citron cut in large strips. Mix these ingredients thoroughly, -and moisten the whole with a pint of white wine, half a pint of -rose-water, and half a pint of brandy. Bake it in very nice paste. - -These mince pies may be eaten by persons who refrain from meat in Lent. - - -ORANGE PUDDING. - -Grate the yellow part of the rind, and squeeze the juice of two large, -smooth, deep-coloured oranges. Stir together to a cream, half a -pound of butter, and half a pound of powdered white sugar, and add a -wine-glass of mixed wine and brandy. Beat very light six eggs, and stir -then gradually into the mixture. Put it into a buttered dish with a -broad edge, round which lay a border of puff-paste neatly notched. Bake -it half an hour, and when cool grate white sugar over it. - -Send it to table quite cold. - - -LEMON PUDDING.--May be made precisely in the same manner as the above; -substituting lemons for oranges. - - -QUINCE PUDDING.--Take six large ripe quinces; pare them, and cut out -all the blemishes. Then scrape them to a pulp, and mix the pulp with -half a pint of cream, and half a pound of powdered sugar, stirring them -together very hard. Beat the yolks of seven eggs, (omitting all the -whites except two,) and stir them gradually into the mixture, adding -two wine glasses of rose water. Stir the whole well together, and bake -it in a buttered dish three quarters of an hour. Grate sugar over it -when cold. - -If you cannot obtain cream, you may substitute a quarter of a pound of -fresh butter stirred with the sugar and quince. - -A baked apple pudding may be made in the same manner. - - -ALMOND PUDDING.--Take half a pound of shelled sweet almonds, and three -ounces of shelled bitter almonds, or peach-kernels. Scald and peel -them; throwing them, as they are peeled, into cold water. Then pound -them one at a time in a marble mortar, adding to each a few drops of -rose water; otherwise they will be heavy and oily. Mix the sweet and -bitter almonds together by pounding them alternately; and as you do -them, take them out and lay them on a plate. They must each be beaten -to a fine smooth paste, free from the smallest lumps. It is best to -prepare them the day before you make the pudding. - -Stir to a cream half a pound of fresh butter and half a pound of -powdered white sugar; and by degrees pour into it a glass of mixed -wine and brandy. Beat to a stiff froth, the whites only, of twelve -eggs, (you may reserve the yolks for custards or other purposes,) and -stir alternately into the butter and sugar the pounded almonds and -the beaten white of egg. When the whole is well mixed, put it into a -buttered dish and lay puff paste round the edge. Bake it about half an -hour, and when cold grate sugar over it. - - -ANOTHER ALMOND PUDDING.--Blanch three quarters of a pound of shelled -sweet almonds, and three ounces of shelled bitter almonds, and beat -them in a mortar to a fine paste; mixing them well, and adding by -degrees a tea-cup full, or more, of rose water. Boil in a pint of rich -milk, a few sticks of cinnamon broken up, and a few blades of mace. -When the milk has come to a boil, take it off the fire, strain it -into a pan, and soak in it two stale rusks cut into slices. They must -soak till quite dissolved. Stir to a cream three quarters of a pound -of fresh butter, mixed with the same quantity of powdered loaf-sugar. -Beat ten eggs very light, yolks and whites together, and then stir -alternately into the butter and sugar, the rusk, eggs, and almonds. -Set it on a stove or a chafing dish, and stir the whole together till -very smooth and thick. Put it into a buttered dish and bake it three -quarters of an hour. It must be eaten quite cold. - - -COCOA-NUT PUDDING.--Having opened a cocoa-nut, pare off the brown skin -from the pieces, and wash them all in cold water. Then weigh three -quarters of a pound, and grate it into a dish. Cut up half a pound of -butter into half a pound of powdered loaf-sugar, and stir them together -to a cream; add to them a glass of wine and rose water mixed. Beat the -whites only, of twelve eggs, till they stand alone on the rods; and -then stir the grated cocoa-nut and the beaten white of egg alternately -into the butter and sugar; giving the whole a hard stirring at the -last. Put the mixture into a buttered dish, lay puff paste round the -flat edge, and bake it half an hour in a moderate oven. When cold, -grate powdered sugar over it. - - -ANOTHER COCOA-NUT PUDDING.--Peel and cut up the cocoa-nut, and wash and -wipe the pieces. Weigh one pound, and grate it fine. Then mix with it -two stale rusks or small sponge-cakes, grated also. Stir together till -very light half a pound of butter and half a pound of powdered white -sugar, and add a glass of white wine. Beat six whole eggs very light, -and stir them gradually into the butter and sugar in turn with the -grated cocoa-nut. Having stirred the whole very hard at the last, put -it into a buttered dish and bake it half an hour. Send it to table cold. - - -PUMPKIN PUDDING.--Take a pint of pumpkin that has been stewed soft, -and pressed through a cullender. Melt in half a pint of warm milk, a -quarter of a pound of butter, and the same quantity of sugar, stirring -them well together. If you can conveniently procure a pint of rich -cream it will be better than the milk and butter. Beat eight eggs very -light, and add them gradually to the other ingredients, alternately -with the pumpkin. Then stir in a wine glass of rose water and a glass -of wine mixed together; a large tea-spoonful of powdered mace and -cinnamon mixed, and a grated nutmeg. Having stirred the whole very -hard, put it into a buttered dish and bake it three quarters of an -hour. Eat it cold. - - -A SQUASH PUDDING.--Pare, cut in pieces, and stew in a very little -water, a yellow winter squash. When it is quite soft, drain it dry, -and mash it in a cullender. Then put it into a pan, and mix with it a -quarter of a pound of butter. Prepare two pounded crackers, or an equal -quantity of grated stale bread. Stir gradually a quarter of a pound -of powdered sugar into a quart of rich milk, and add by degrees, the -squash, and the powdered biscuit. Beat nine eggs very light, and stir -them gradually into the mixture. Add a glass of white wine, a glass of -brandy, a glass of rose water, and a table-spoonful of mixed spice, -nutmeg, mace, and cinnamon powdered. Stir the whole very hard, till all -the ingredients are thoroughly mixed. Bake it three quarters of an hour -in a buttered dish; and when cold, grate white sugar over it. - - -YAM PUDDING.--Take one pound of roasted yam, and rub it through a -cullender. Mix with it half a pound of white sugar, a pint of cream or -half a pound of butter, a tea-spoonful of powdered cinnamon, a grated -nutmeg, and a wine glass of rose water, and one of wine. Set it away to -get cold. Then beat eight eggs very light, and add them by degrees to -the mixture, alternately with half a pound of the mashed potato. Bake -it three-quarters of an hour in a buttered dish. - - -CHESTNUT PUDDING--May be made in the above manner. - - -POTATO PUDDING.--Boil a pound of fine potatoes, peel them, mash them, -and rub them through a cullender. Stir together to a cream, three -quarters of a pound of sugar, and the same quantity of butter. Add to -them gradually, a wine glass of rose water, a glass of wine, and a -glass of brandy; a tea-spoonful of powdered mace and cinnamon, a grated -nutmeg, and the juice and grated peel of a large lemon. Then beat six -eggs very light, and add them by degrees to the mixture, alternately -with the potato. Bake it three quarters of an hour in a buttered dish. - - -SWEET POTATO PUDDING.--Take half a pound of sweet potatoes, wash them, -and put them into a pot with a very little water, barely enough to -keep them from burning. Let them simmer slowly for about half an hour; -they must be only parboiled, otherwise they will be soft, and may make -the pudding heavy. When they are half done, take them out, peel them, -and when cold, grate them. Stir together to a cream, half a pound of -butter and a quarter of a pound and two ounces of powdered sugar, add a -grated nutmeg, a large tea-spoonful of powdered cinnamon, and half a -tea-spoonful of beaten mace. Also the juice and grated peel of a lemon, -a wine glass of rose water, a glass of wine, and a glass of brandy. -Stir these ingredients well together. Beat eight eggs very light, and -stir them into the mixture in turn with the sweet potato, a little at -a time of each. Having stirred the whole very hard at the last, put it -into a buttered dish and bake it three quarters of an hour. Eat it cold. - - -CARROT PUDDING--May be made in the above manner. - - -GREEN CORN PUDDING.--Take twelve ears of green corn, as it is called, -(that is, Indian corn when full grown, but before it begins to harden -and turn yellow,) and grate it. Have ready a quart of rich milk, and -stir into it by degrees a quarter of a pound of fresh butter, and a -quarter of a pound of sugar. Beat four eggs till quite light; and then -stir them into the milk, &c. alternately with grated corn, a little of -each at a time. Put the mixture into a large buttered dish and bake it -four hours. It should be eaten quite warm. For sauce, beat together -butter and white sugar in equal proportions, mixed with grated nutmeg. - -To make this pudding,--you may, if more convenient, boil the corn and -cut it from the cob; but let it get quite cold before you stir it into -the milk. If the corn has been previously boiled, the pudding will -require but two hours to bake. - - -SAGO PUDDING.--Pick, wash, and dry half a pound of currants; and -prepare a tea-spoonful of powdered cinnamon; a half tea-spoonful of -powdered mace; and a grated nutmeg. Have ready six table-spoonfuls of -sago, picked clean, and soaked for two hours in cold water. Boil the -sago in a quart of milk till quite soft. Then stir alternately into -the milk, a quarter of a pound of butter, and six ounces of powdered -sugar, and set it away to cool. Beat eight eggs, and when they are -quite light, stir them gradually into the milk, sago, &c. Add the -spice, and lastly the currants; having dredged them well with flour to -prevent their sinking. Stir the whole very hard, put it into a buttered -dish, and bake it three quarters of an hour. Eat it cold. - - -ARROW ROOT PUDDING.--Take a large tea-cup of arrow root, and melt it in -half a pint of rich milk. Then boil another half pint of milk with some -cinnamon, and a few bitter almonds or peach-leaves. Strain the milk -hot over the dissolved arrow root; stir it to a thick, smooth batter, -and set it away to cool. Next, beat three eggs very light, and stir -them into the batter, alternately with four large table-spoonsful of -powdered sugar. Add some nutmeg, and some fresh lemon-peel, grated. Put -the mixture into a buttered dish, and bake it half an hour. When cold, -ornament the top handsomely, with slices of preserved quince or peach, -or with whole strawberries or raspberries. - - -GROUND RICE PUDDING.--Mix a quarter of a pound of ground rice with a -pint of cold milk, till it is a smooth batter and free from lumps. Boil -one pint of milk; and when it has boiled, stir in gradually the rice -batter, alternately with a quarter of a pound of butter. Keep it over -the fire, stirring all the time, till the whole is well mixed, and has -boiled hard. Then take it off, add a quarter of a pound of white sugar; -stir it well, and set it away to cool. Beat eight eggs very light, -and stir them into the mixture when it is quite cold. Then strain it -through a sieve, (this will make it more light and delicate,) add a -grated nutmeg, and a small tea-spoonful of powdered cinnamon. Stir in -the juice and the grated peel of a lemon, or a small tea-spoonful of -essence of lemon. Put it into a deep dish or dishes, and bake it an -hour. As soon as it comes out of the oven, lay slips of citron over the -top; and when cold, strew powdered sugar on it. - - -A RICE PLUM PUDDING.--Take three jills of whole rice; wash it, and boil -it in a pint of milk. When it is soft, mix in a quarter of a pound of -butter, and set it aside to cool; and when it is quite cold, stir it -into another pint of milk. Prepare a pound and a half of raisins or -currants; if currants, wash and dry them; if raisins, seed them and cut -them in half. Dredge them well with flour, to prevent their sinking; -and prepare also a powdered nutmeg; a table-spoonful of mixed mace and -cinnamon powdered; a wine glass of rose water; and a wine glass of -brandy or white wine. Beat six eggs very light, and stir them into the -mixture, alternately with a quarter of a pound of sugar. Then add by -degrees the spice and the liquor, and lastly, stir in, a few at a time, -the raisins or currants. Put the pudding into a buttered dish and bake -it an hour and a half. Send it to table cool. - -You may make this pudding of ground rice, using but half a pint instead -of three jills. - - -A PLAIN RICE PUDDING.--Pick, wash, and boil half a pint of rice. Then -drain off the water, and let the rice dry, and get cold. Afterwards mix -with it two ounces of butter, and four ounces of sugar, and stir it -into a quart of rich milk. Beat four or five eggs very light, and add -them gradually to the mixture. Stir in at the last a table-spoonful of -grated nutmeg and cinnamon. Bake it an hour in a deep dish. Eat it cold. - - -A FARMER'S RICE PUDDING.--This pudding is made without eggs. Wash a -common-sized tea-cup of rice through cold water. Stir it raw into a -quart of rich milk, or of cream and milk mixed; adding a quarter of a -pound of brown sugar, and a table-spoonful of powdered cinnamon. Put -it into a deep pan, and bake it two hours or more. When done, the rice -will be perfectly soft, which you may ascertain by dipping a tea-spoon -into the edge of the pudding and taking out a little to try. Eat it -cold. - - -RICE MILK.--Pick and wash half a pint of rice, and boil it in a quart -of water till it is quite soft. Then drain it, and mix it with a quart -of rich milk. You may add half a pound of whole raisins. Set it over -hot coals, and stir it frequently till it boils. When it boils hard, -stir in alternately two beaten eggs, and four large table-spoonfuls of -brown sugar. Let it continue boiling five minutes longer; then take it -off, and send it to table hot. If you put in raisins you must let it -boil till they are quite soft. - - -A BOILED RICE PUDDING.--Mix a quarter of a pound of ground rice with a -pint of milk, and simmer it over hot coals; stirring it all the time -to prevent its being lumpy, or burning at the bottom. When it is thick -and smooth, take it off, and pour it into an earthen pan. Mix a quarter -of a pound of sugar, and a quarter of a pound of butter with half a -pint of cream or very rich milk, and stir it into the rice; adding a -powdered nutmeg, and the grated rind of two lemons; also squeeze in -their juice. Beat the yolks of six eggs with the whites of two only. -When the eggs are quite light, mix them gradually with the other -ingredients, and stir the whole very hard. Butter a large bowl, or a -pudding mould. Put in the mixture; tying a cloth tightly over the top, -(so that no water can get in,) and boil it two hours. When done, turn -it out into a dish. Send it to table warm, and eat it with sweetened -cream, flavoured with a glass of brandy or white wine and a grated -nutmeg. - - -A MARLBOROUGH PUDDING.--Pare, core and quarter six large ripe pippin -apples. Stew them in about a jill of water. When they are soft but not -broken, take them out, drain them through a sieve, and mash them to a -paste with the back of a spoon. Mix with them six large table-spoonfuls -of sugar and a quarter of a pound of butter, and set them away to -get cold. Grate two milk biscuits or small sponge cakes, or an equal -quantity of stale bread, and grate also the yellow peel, and squeeze -the juice of a large lemon. Beat six eggs light, and when the apple -is cold stir them gradually into it, adding the grated biscuit and -the lemon. Stir in a wine glass of rose water and a grated nutmeg. -Put the mixture into a buttered dish or dishes; lay round the edge a -border of puff paste, and bake it three quarters of an hour. When cold, -grate white sugar over the top, and ornament it with slips of citron -handsomely arranged. - - -ALMOND CHEESE CAKE. - -This though usually called a cheese cake, is in fact a pudding. - -Cut a piece of rennet about two inches square, wash off the salt -in cold water, and wipe it dry. Put it into a tea-cup, pour on it -sufficient luke-warm water to cover it, and let it soak all night, or -at least several hours. Take a quart of milk, which must be made warm, -but not boiling. Stir the rennet-water into it. Cover it, and set it in -a warm place. When the curd has become quite firm, and the whey looks -greenish, drain off the whey, and set the curd in a cool place. While -the milk is turning, prepare the other ingredients. Wash and dry half a -pound of currants, and dredge them well with flour. Blanch three ounces -of sweet and one ounce of bitter almonds, by scalding and peeling them. -Then cool them in cold water, wiping them dry before you put them into -the mortar. If you cannot procure bitter almonds, peach kernels may be -substituted. Beat them, one at a time, in the mortar to a smooth paste, -pouring in with every one a few drops of rose water to prevent their -being oily, dull-coloured, and heavy. If you put a sufficiency of rose -water, the pounded almond paste will be light, creamy, and perfectly -white. Mix, as you do them, the sweet and bitter almonds together. -Then beat the yolks of eight eggs, and when light, mix them gradually -with the curd. Add five table-spoonfuls of cream, and a tea-spoonful -of mixed spice. Lastly, stir in, by degrees, the pounded almonds, and -the currants alternately. Stir the whole mixture very hard. Bake it in -buttered dishes, laying puff paste round the edges. If accurately made, -it will be found delicious. It must be put in the oven immediately. - - -COMMON CHEESE CAKE.--Boil a quart of rich milk. Beat eight eggs, put -them to the milk, and let the milk and eggs boil together till they -become a curd. Then drain it through a very clean sieve, till all -the whey is out. Put the curd into a deep dish, and mix with it half -a pound of butter, working them well together. When it is cold, add -to it the beaten yolks of four eggs, and four large table-spoonfuls -of powdered white sugar; also a grated nutmeg. Lastly, stir in, by -degrees, half a pound of currants that have been previously picked, -washed, dried, and dredged with flour. Lay puff paste round the rim of -the dish, and bake the cheese cake half an hour. Send it to table cold, -dredged with sugar. - - -PRUNE PUDDING.--Scald a pound of prunes; cover them, and let them swell -in the hot water till they are soft. Then drain them, and extract the -stones; spread the prunes on a large dish, and dredge them with flour. -Take one jill or eight large table-spoonfuls from a quart of rich milk, -and stir into it, gradually, eight spoonfuls of sifted flour. Mix it to -a smooth batter, pressing out all the lumps with the back of the spoon. -Beat eight eggs light, and stir them, by degrees, into the remainder of -the milk, alternately with the batter that you have just mixed. Then -add the prunes one at a time, stirring the whole very hard. Tie the -pudding in a cloth that has been previously dipped in boiling water -and then dredged with flour. Leave room for it to swell, but secure -it firmly, so that no water can get in. Put it into a pot of boiling -water, and boil it two hours. Send it to table hot, (not taking it out -of the pot till a moment before it is wanted,) and eat it with cream -sauce; or with butter, sugar, and nutmeg beaten together, and served up -in a little tureen. - -A similar pudding may be made with whole raisins. - - -EVE'S PUDDING.--Pare, core, and quarter six large pippins, and chop -them very fine. Grate stale bread till you have six ounces of crumbs, -and roll fine six ounces of white sugar. Pick, wash, and dry six ounces -of currants, and sprinkle them with flour. Mix all these ingredients -together in a large pan, adding six ounces of butter cut small, and -two table-spoonfuls of flour. Beat six eggs very light, and moisten -the mixture with them. Add a grated nutmeg, and a tea-spoonful of -powdered cinnamon. Stir the whole very well together. Have ready a pot -of boiling water. Dip your pudding cloth into it, shake it out, and -dredge it with flour. Then put in the mixture, and tie it very firmly; -leaving space for the pudding to swell, and stopping up the tying place -with a paste of wetted flour. Boil it three hours; keeping at the fire -a kettle of boiling water, to replenish the pot, that the pudding may -be always well covered. Send it to table hot, and eat it with sweetened -cream flavoured with wine and nutmeg. - - -CINDERELLAS OR GERMAN PUFFS.--Sift half a pound of the finest flour. -Cut up in a quart of rich milk, half a pound of fresh butter, and set -it on the stove, or near the fire, till it has melted. Beat eight -eggs very light, and stir them gradually into the milk and butter, -alternately with the flour. Add a powdered nutmeg, and a tea-spoonful -of powdered cinnamon. Mix the whole very well to a fine smooth batter, -in which there must be no lumps. Butter some large common tea-cups, and -divide the mixture among them till they are half full or a little more. -Set them immediately in a quick oven, and bake them about a quarter of -an hour. When done, turn them out into a dish, and grate white sugar -over them. Serve them up hot, with a sauce of sweetened cream flavoured -with wine and nutmeg; or you may eat them with molasses and butter; or -with sugar and wine. Send them round whole, for they will fall almost -as soon as cut. - - -A BOILED BREAD PUDDING.--Boil a quart of rich milk. While it is -boiling, take a small loaf of baker's bread, such as is sold for -five or six cents. It may be either fresh or stale. Pare off all the -crust, and cut up the crumb into very small pieces. You should have -baker's bread if you can procure it, as home-made bread may not make -the pudding light enough. Put the bread into a pan; and when the milk -boils, pour it scalding hot over the bread. Cover the pan closely, and -let it steep in the hot steam for about three quarters of an hour. Then -remove the cover, and allow the bread and milk to cool. In the mean -time, beat four eggs till they are thick and smooth. Then beat into -them a table-spoonful and a half of fine wheat flour. Next beat the egg -and flour into the bread and milk, and continue to beat hard till the -mixture is as light as possible; for on this the success of the pudding -chiefly depends. - -Have ready over the fire a pot of boiling water. Dip your pudding-cloth -into it, and shake it out. Spread out the cloth in a deep dish or pan, -and dredge it well with flour. Pour in the mixture, and tie up the -cloth, leaving room for it to swell. Tie the string firmly and plaster -up the opening (if there is any) with flour moistened with water. If -any water gets into it the pudding will be spoiled. - -See that the water boils when you put in the pudding, and keep it -boiling hard. If the pot wants replenishing, do it with boiling water -from a kettle. Should you put in cold water to supply the place of that -which has boiled away, the pudding will chill, and become hard and -heavy. Boil it an hour and a half. - -Turn it out of the bag the minute before you send it to table. Eat it -with wine sauce, or with sugar and butter, or molasses. - -It will be much improved by adding to the mixture half a pound of -whole raisins, well floured to prevent their sinking. Sultana raisins -are best, as they have no seeds. - -If these directions are exactly followed, this will be found a -remarkably good and wholesome plain pudding. - -For all boiled puddings, a square pudding-cloth which can be opened -out, is much better than a bag. It should be very thick. - - -A BAKED BREAD PUDDING.--Take a stale five cent loaf of bread; cut off -all the crust, and grate or rub the crumb as fine as possible. Boil -a quart of rich milk, and pour it hot over the bread; then stir in a -quarter of a pound of butter, and the same quantity of sugar, a glass -of wine and brandy mixed, or a glass of rose water. Or you may omit -the liquor and substitute the grated peel of a large lemon. Add a -table-spoonful of mixed cinnamon and nutmeg powdered. Stir the whole -very well, cover it, and set it away for half an hour. Then let it -cool. Beat seven or eight eggs very light, and stir them gradually into -the mixture after it is cold. Then butter a deep dish, and bake the -pudding an hour. Send it to table cool. - - -A BREAD AND BUTTER PUDDING.--Cut some slices of bread and butter -moderately thick, omitting the crust; stale bread is best. Butter a -deep dish, and cover the bottom with slices of the buttered bread. Have -ready a pound of currants, picked, washed and dried. Spread one third -of them thickly over the bread and butter, and strew on some brown -sugar. Then put another layer of bread and butter, and cover it also -with currants and sugar. Finish with a third layer of each, and pour -over the whole four eggs, beaten very light and mixed with a pint of -milk, and a wine glass of rose water. Bake the pudding an hour, and -grate nutmeg over it when done. Eat it warm, but not hot. - -You may substitute for the currants, raisins seeded, and cut in half. - -This pudding may be made also with layers of stewed gooseberries -instead of the currants, or with pippin apples, pared, cored and minced -fine. - - -A SUET PUDDING.--Mince very finely as much beef suet as will make two -large table-spoonfuls. Grate two handfuls of bread-crumbs; boil a -quart of milk and pour it hot on the bread. Cover it, and set it aside -to steep for half an hour; then put it to cool. Beat eight eggs very -light; stir the suet, and six table-spoonfuls of flour alternately -into the bread and milk, and add, by degrees, the eggs. Lastly, stir -in a table-spoonful of powdered nutmeg and cinnamon mixed, and a glass -of mixed wine and brandy. Pour it into a square cloth dipped in hot -water, and floured; tie it firmly, put it into a pot of boiling water, -and boil it two hours. Do not take it up till immediately before it is -wanted, and send it to table hot. - -Eat it with wine sauce, or with molasses. - - -A CUSTARD PUDDING.--Take five table-spoonfuls out of a quart of cream -or rich milk, and mix them with two large spoonfuls of fine flour. Set -the rest of the milk to boil, flavouring it with half a dozen peach -leaves, or with bitter almonds broken up. When it has boiled hard, take -it off, strain it, and stir it in the cold milk and flour. Set it away -to cool, and beat well eight yolks and four whites of eggs; add them to -the milk, and stir in, at the last, a glass of brandy or white wine, -a powdered nutmeg, and a quarter of a pound of sugar. Butter a large -bowl or mould; pour in the mixture; tie a cloth tightly over it; put it -into a pot of boiling water, and boil it two hours, replenishing the -pot with hot water from a tea-kettle. When the pudding is done, let it -get cool before you turn it out. Eat it with butter and sugar stirred -together to a cream, and flavoured with lemon juice or orange. - - -FLOUR HASTY PUDDING.--Tie together half a dozen peach-leaves, put them -into a quart of milk, and set it on the fire to boil. When it has come -to a hard boil, take out the leaves, but let the pot remain boiling -on the fire. Then with a large wooden spoon in one hand, and some -wheat flour in the other, thicken and stir it till it is about the -consistence of a boiled custard. Afterwards throw in, one at a time, -a dozen small bits of butter rolled in a thick coat of flour. You may -enrich it by stirring in a beaten egg or two, a few minutes before you -take it from the fire. When done, pour it into a deep dish, and strew -brown sugar thickly over the top. Eat it warm. - - -INDIAN MUSH.--Have ready on the fire a pot of boiling water. Stir into -it by degrees (a handful at a time) sufficient Indian meal to make it -very thick, and then add a very small portion of salt. You must keep -the pot boiling on the fire all the time you are throwing in the meal; -and between every handful, stir very hard with the mush-stick, (a round -stick flattened at one end,) that the mush may not be lumpy. After it -is sufficiently thick, keep it boiling for an hour longer, stirring it -occasionally. Then cover the pot, and hang it higher up the chimney, -so as to simmer slowly or keep hot for another hour. The goodness -of mush depends greatly on its being long and thoroughly boiled. If -sufficiently cooked, it is wholesome and nutritious, but exactly the -reverse, if made in haste. It is not too long to have it altogether -three or four hours over the fire; on the contrary it will be much the -better for it. - -Eat it warm; either with milk, or cover your plate with mush, make a -hole in the middle, put some butter in the hole and fill it up with -molasses. - -Cold mush that has been left, may be cut into slices and fried in -butter. - -Burgoo is made precisely in the same manner as mush, but with oatmeal -instead of Indian. - - -A BAKED INDIAN PUDDING.--Cut up a quarter of a pound of butter in a -pint of molasses, and warm them together till the butter is melted. -Boil a quart of milk; and while scalding hot, pour it slowly over a -pint of sifted Indian meal, and stir in the molasses and butter. Cover -it, and let it steep for an hour. Then take off the cover, and set -the mixture to cool. When it is cold, beat six eggs, and stir them -gradually into it; add a table-spoonful of mixed cinnamon and nutmeg; -and the grated peel of a lemon. Stir the whole very hard; put it into a -buttered dish, and bake it two hours. Serve it up hot, and eat it with -wine sauce, or with butter and molasses. - - -A BOILED INDIAN PUDDING.--Chop very fine a quarter of a pound of beef -suet. Mix it with a quart of sifted Indian meal. Boil a quart of milk -with some pieces of cinnamon broken up; strain it, and while it is hot, -stir in gradually the meal and suet; add half a pint of molasses. Cover -the mixture and set it away for an hour; then put it to cool. Beat six -eggs, and stir them gradually into the mixture when it is cold; add -a grated nutmeg, and the grated peel of a lemon. Tie the pudding in a -cloth that has been dipped in hot water and floured; and leave plenty -of room for it to swell. Secure it well at the tying place lest the -water should get in, which will infallibly spoil it. Put it into a pot -of boiling water, (which must be replenished as it boils away,) and -boil it four hours at least; but five or six will be better. To have an -Indian pudding _very good_, it should be mixed the night before, (all -except the eggs,) and put on to boil early in the morning. Do not take -it out of the pot till immediately before it is wanted. Eat it with -wine sauce, or with molasses and butter. What is left may be boiled -again next day. - - -INDIAN PUDDING WITHOUT EGGS.--Boil some cinnamon in a quart of milk, -and then strain it. While the milk is hot, stir into it a pint of -molasses, and then add by degrees a quart or more of Indian meal so as -to make a thick batter. It will be much improved by the grated peel -and juice of a large lemon or orange. Tie it very securely in a thick -cloth, leaving room for it to swell, and pasting up the tying-place -with a lump of flour and water. Put it into a pot of boiling water, -(having ready a kettle to fill it up as it boils away,) hang it over a -good fire, and keep it boiling hard for four or five hours. Eat it warm -with molasses and butter. - -This is a very economical, and not an unpalatable pudding; and may be -found convenient when it is difficult to obtain eggs. The molasses -should be West India. - - -A BAKED PLUM PUDDING.--Grate all the crumb of a stale six cent loaf; -boil a quart of rich milk, and pour it boiling hot over the grated -bread; cover it, and let it steep for an hour; then set it out to cool. -In the mean time prepare half a pound of currants, picked, washed, and -dried; half a pound of raisins, stoned and cut in half; and a quarter -of a pound of citron cut in large slips; also, two nutmegs beaten to a -powder; and a table-spoonful of mace and cinnamon powdered and mixed -together. Crush with a rolling-pin half a pound of sugar, and cut up -half a pound of butter. When the bread and milk is uncovered to cool, -mix with it the butter, sugar, spice and citron; adding a glass of -brandy, and a glass of white wine. Beat eight eggs very light, and when -the milk is quite cold, stir them gradually into the mixture. Then add, -by degrees, the raisins and currants, (which must be previously dredged -with flour,) and stir the whole very hard. Put it into a buttered dish, -and bake it two hours. Send it to table warm, and eat it with wine -sauce, or with wine and sugar only. - -In making this pudding, you may substitute for the butter, half a -pound of beef suet minced as fine as possible. It will be found best -to prepare the ingredients the day before, covering them closely and -putting them away. - - -A BOILED PLUM PUDDING.--Grate the crumb of a twelve cent loaf of bread, -and boil a quart of rich milk with a small bunch of peach leaves in -it, then strain it and set it out to cool. Pick, wash and dry a pound -of currants, and stone and cut in half a pound of raisins; strew -over them three large table-spoonfuls of flour. Roll fine a pound of -brown sugar, and mince as fine as possible three quarters of a pound -of beef suet. Prepare two beaten nutmegs, and a large table-spoonful -of powdered mace and cinnamon; also the grated peel and the juice -of two large lemons or oranges. Beat ten eggs very light, and (when -it is cold) stir them gradually into the milk, alternately with the -suet and grated bread. Add, by degrees, the sugar, fruit, and spice, -with a large glass of brandy, and one of white wine. Mix the whole -very well, and stir it hard. Then put it into a thick cloth that has -been scalded and floured; leave room for it to swell, and tie it very -firmly, pasting the tying-place with a small lump of moistened flour. -Put the pudding into a large pot of boiling water, and boil it steadily -six hours, replenishing the pot occasionally from a boiling kettle. -Turn the pudding frequently in the pot. Prepare half a pound of citron -cut in slips, and half a pound of almonds blanched and split in half -lengthways. Stick the almonds and the citron all over the outside of -the pudding as soon as you take it out of the cloth. Send it to table -hot, and eat it with wine sauce, or with cold wine and sugar. - -If there is much of the pudding left, tie it in a cloth and boil it -again next day. - -All the ingredients of this plum pudding (except the eggs) should be -prepared the day before, otherwise it cannot be made in time to allow -of its being sufficiently boiled. - -We have known of a very rich plum pudding being mixed in England and -sent to America in a covered bowl; it arrived perfectly good after a -month's voyage, the season being winter. - - -A BAKED APPLE PUDDING.--Take nine large pippin apples; pare and core -them whole. Set them in the bottom of a large deep dish, and pour -round them a very little water, just enough to keep them from burning. -Put them into an oven, and let them bake about half an hour. In the -mean time, mix three table-spoonfuls of flour with a quart of milk, a -quarter of a pound of white sugar, and a tea-spoonful of mixed spice. -Beat seven eggs very light, and stir them gradually into the milk. -Then take out the dish of apples, (which by this time should be half -baked,) and fill up the holes from whence you extracted the cores, with -white sugar; pressing down into each a slice of fresh lemon. Pour the -batter round the apples; put the dish again into the oven, and let it -bake another half hour; but not long enough for the apples to fall to -pieces; as they should, when done, be soft throughout, but quite whole. -Send it to table warm. - -This is sometimes called a _Bird's Nest Pudding_. - -It will be much improved by previously boiling in the milk a small -handful of peach-leaves. Let it get cold before you stir in the eggs. - - -BOILED APPLE PUDDING.--Pare, core, and quarter as many fine juicy -apples as will weigh two pounds when done. Strew among them a quarter -of a pound of brown sugar, and add a grated nutmeg, and the juice and -yellow peel of a large lemon. Prepare a paste of suet and flour, in -the proportion of a pound of chopped suet to two pounds of flour. Roll -it out of moderate thickness; lay the apples in the centre, and close -the paste nicely over them in the form of a large dumpling; tie it in -a cloth and boil it three hours. Send it to table hot, and eat with it -cream sauce, or with butter and sugar. The water must boil before the -pudding goes in. - -Any fruit pudding may be made in a similar manner. - - -AN EASTERN PUDDING.--Make a paste of a pound of flour and half a pound -of minced suet; and roll it out thin into a square or oblong sheet; -trim off the edges so as to make it an even shape. Spread thickly over -it some marmalade, or cold stewed fruit, (which must be made very -sweet,) either apple, peach, plum, gooseberry or cranberry. Roll up -the paste, with the fruit spread on it, into a scroll. Secure each end -by putting on nicely a thin round piece rolled out from the trimmings -that you cut off the edges of the sheet. Put the pudding into a cloth, -and boil it at least three hours. Serve it up hot, and eat it with -cream sauce, or with butter and sugar. The pudding must be put on in -boiling water. - - -APPLE DUMPLINGS. - -Take large fine juicy apples. Pare them, and extract the cores without -dividing the apple. Fill each hole with brown sugar, and some chips -of lemon-peel. Also squeeze in some lemon juice. Or you may fill the -cavities with raspberry jam, or with any sort of marmalade. Have ready -a paste, made in the proportion of a pound of suet, chopped as fine -as possible, to two pounds and a half of sifted flour, well mixed, -and wetted with as little water as possible. Roll out the paste to -a moderate thickness, and cut it into circular pieces, allowing two -pieces to each dumpling. Lay your apple on one piece, and put another -piece on the top, closing the paste round the sides with your fingers, -so as to cover the apple entirely. This is a better way than gathering -up the paste at one end, as the dumpling is less liable to burst. Boil -each dumpling in a small coarse cloth, which has first been dipped in -hot water. There should always be a set of cloths kept for the purpose. -Tie them tightly, leaving a small space for the dumpling to swell. -Plaster a little flour on the inside of each tying place to prevent the -water from getting in. Have ready a pot of boiling water. Put in the -dumplings and boil them steadily for an hour. Send them to table hot -in a covered dish. Do not take them up till a moment before they are -wanted. - -Eat them with cream and sugar, or with butter and sugar. - -You may make the paste with butter instead of suet, allowing a pound of -butter to two pounds and a quarter of flour. But when paste is to be -boiled, suet will make it much lighter and finer than butter. - -Apple dumplings may be made in a very plain manner with potato paste, -and boiled without cloths, dredging the outside of each dumpling with -flour. They should boil about three quarters of an hour when without -cloths. - -The apples for dumplings should always be whole, (except the cores;) -for if quartered, the pieces will separate in boiling and break through -the crust. The apples should never be sweet ones. - - -RICE DUMPLINGS.--Pick and wash a pound of rice, and boil it gently in -two quarts of water till it becomes dry; keeping the pot well covered, -and not stirring it. Then take it off the fire, and spread it out to -cool on the bottom of an inverted sieve: loosening the grains lightly -with a fork, that all the moisture may evaporate. Pare a dozen pippins -or other large juicy apples, and scoop out the core. Then fill up the -cavity with marmalade, or with lemon and sugar. Cover every apple all -over with a thick coating of the boiled rice. Tie up each in a separate -cloth,[F] and put them into a pot of cold water. They will require -about an hour and a quarter after they begin to boil; perhaps longer. - -Turn them out on a large dish, and be careful in doing so not to break -the dumplings. Eat them with cream sauce, or with wine sauce, or with -butter, sugar, and nutmeg beaten together. - - -FOOTNOTES: - -[F] Your pudding and dumpling cloths should be squares of coarse thick -linen, hemmed, and with tape strings sewed to them. After using, they -should be washed, dried, and ironed; and kept in one of the kitchen -drawers, that they may be always ready when wanted. - - -PIGEON DUMPLINGS OR PUDDINGS.--Take six pigeons and stuff them with -chopped oysters, seasoned with pepper, salt, mace, and nutmeg. Score -the breasts, and loosen all the joints with a sharp knife, as if you -were going to carve them for eating; but do not cut them quite apart. -Make a sufficient quantity of nice suet paste, allowing a pound of suet -to two pounds of flour; roll it out thick, and divide it into six. Lay -one pigeon on each sheet of the paste with the back downwards, and put -in the lower part of the breast a piece of butter rolled in flour. -Close the paste over the pigeon in the form of a dumpling or small -pudding; pouring in at the last a very little cold water to add to the -gravy. Tie each dumpling in a cloth, put them into a pot of hot water, -and boil them two hours. Send them to table with made gravy in a boat. - -Partridges or quails may be cooked in this manner; also chickens, which -must be accompanied by egg sauce. - -These dumplings or puddings will be found very good. - - -FINE SUET DUMPLINGS.--Grate the crumb of a stale six cent loaf, and -mix it with half as much beef suet, chopped as fine as possible. Add -a grated nutmeg, and two large table-spoonfuls of sugar. Beat four -eggs with four table-spoonfuls of white wine or brandy. Mix all well -together to a stiff paste. Flour your hands, and make up the mixture -into balls or dumplings about the size of turkey eggs. Have ready a -pot of boiling water. Put the dumplings into cloths, and let them boil -about half an hour. Serve them hot, and eat them with wine sauce. - - -PLAIN SUET DUMPLINGS.--Sift two pounds of flour into a pan, and add a -salt-spoon of salt. Mince very fine one pound of beef suet, and rub it -into the flour. Make it into a stiff dough with a little cold water. -Then roll it out an inch thick or rather more. Cut it into dumplings -with the edge of a tumbler. Put them into a pot of boiling water, and -let them boil an hour and a half. Send them to table hot, to eat with -boiled loin of mutton, or with molasses after the meat is removed. - - -INDIAN DUMPLINGS.--Take a pint of milk, and four eggs well beaten. Stir -them together, and add a salt-spoon of salt. Then mix in as much sifted -Indian meal as will make a stiff dough. Flour your hands; divide the -dough into equal portions, and make it into balls about the size of a -goose egg. Flatten each with the rolling-pin, tie them in cloths, and -put them into a pot of boiling water. They will boil in a short time. -Take care not to let them go to pieces by keeping them too long in the -pot. - -Serve them up hot, and eat them with corned pork, or with bacon. Or you -may eat them with molasses and butter after the meat is removed. - -If to be eaten without meat, you may mix in the dough a quarter of a -pound of finely chopped suet. - - -LIVER DUMPLINGS.--Take a calf's liver, and chop it very fine. Mix -with it half a pound of beef suet chopped fine also; half a pound of -flour; one minced onion; a handful of bread crumbs; a table-spoonful of -chopped parsley and sweet marjoram mixed; a few blades of mace and some -grated nutmeg; and a little pepper and salt. Mix all well together. Wet -the mixture with six eggs well beaten, and make it up into dumplings, -with your hands well floured. Have ready a large pot of boiling water. -Drop the dumplings into it with a ladle, and let them boil an hour. -Have ready bread-crumbs browned in butter to pour over them before they -go to table. - - -HAM DUMPLINGS.--Chop some cold ham, the fat and lean in equal -proportions. Season it with pepper and minced sage. Make a crust, -allowing half a pound of chopped suet, or half a pound of butter to a -pound of flour. Roll it out thick, and divide it into equal portions. -Put some minced ham into each, and close up the crust. Have ready a -pot of boiling water, and put in the dumplings. Boil them about three -quarters of an hour. You may use potatoe paste. - - -LIGHT DUMPLINGS.--Mix together as much grated bread, butter and -beaten egg (seasoned with powdered cinnamon) as will make a stiff -paste. Stir it well. Make the mixture into round dumplings, with your -hands well floured. Tie up each in a separate cloth, and boil them a -short time,--about fifteen minutes. Eat them with wine sauce, or with -molasses and butter. - - -PLAIN FRITTERS. - -Beat seven eggs very light, and stir them gradually into a quart of -milk; add, by degrees, three quarters of a pound, or a pint and a half -of sifted flour. Beat the whole very hard. Have ready in a frying-pan -over the fire, a large quantity of lard. When the lard has come to a -hard boil, begin to put in the fritters; allowing for each about a -jill of batter, or half a large tea-cup full. They do not require -turning, and will be done in a few minutes. Fry as many at a time as -the pan will hold. Send them to table hot, and eat them with powdered -cinnamon, sugar, and white wine. Let fresh hot ones be sent in as they -are wanted; they chill and become heavy immediately. - -Begin to fry the fritters as soon as the batter is mixed, as it will -fall by setting. Near a pound and a half of lard will be required for -the above quantity of fritters. - - -APPLE FRITTERS.--Pare, core, and parboil (in a very little water) some -large juicy pippins. When half done, take them out, drain them, and -mince them very fine. Make a batter according to the preceding receipt; -adding some lemon juice and grated lemon-peel. Stir into the batter a -sufficient quantity of the minced apple to make it very thick. Then fry -the fritters in hot lard as before directed. Eat them with nutmeg and -sugar. - - -PLAIN PANCAKES.--Sift half a pound or a pint of flour. Beat seven eggs -very light, and stir them gradually into a quart of rich milk. Then add -by degrees the flour, so as to make a thin batter. Mix it very smooth, -pressing out all the lumps with the back of a spoon. Set the frying-pan -over the fire, and when it is hot, grease it with a spoonful of lard. -Then put in a ladle full of the batter, and fry it of a light brown, -turning it with care to prevent its breaking. Make each pancake large -enough to cover the bottom of a dessert plate; greasing the pan every -time. Send them to table hot, accompanied by powdered sugar and nutmeg -mixed in a small glass bowl. Have wine with them also. - - -SWEETMEAT PANCAKES.--Take a large red beet-root that has been boiled -tender; cut it up and pound it in a mortar till you have sufficient -juice for colouring the pancakes. Then make a batter as in the -preceding receipt, and stir into it at the last enough of the beet -juice to give it a fine pink colour. Or instead of the beet juice, -you may use a little cochineal dissolved in a very small quantity of -brandy. Fry the pancakes in a pan greased with lard or fresh butter; -and as fast as they are done, spread thickly over them raspberry jam or -any sort of marmalade. Then roll them up nicely, and trim off the ends. -Lay them, side by side, on a large dish, and strew powdered sugar over -them. Send them to table hot, and eat them with sweetened cream. - - -PLAIN CUSTARDS. - -Tie together six or eight peach leaves, and boil them in a quart of -milk with a large stick of cinnamon broken up. If you cannot procure -peach leaves, substitute a handful of peach-kernels or bitter almonds, -or a vanilla bean split in pieces. When it has boiled hard, strain the -milk and set it away to cool. Beat very light eight eggs, and stir them -by degrees into the milk when it is quite cold, (if warm, the eggs will -curdle it, and cause whey at the bottom,) and add gradually a quarter -of a pound of sugar. Fill your cups with it; set them in a Dutch oven, -and pour round them boiling water sufficient to reach nearly to the -tops of the cups. Put hot coals under the oven and on the lid, (which -must be previously heated by standing it up before a hot fire,) and -bake the custards about fifteen minutes. Send them to table cold, with -nutmeg grated over each. Or you may bake the whole in one large dish. - - -SOFT CUSTARDS--Are made in the above manner, except that to a quart of -milk you must have twelve yolks of eggs, and no whites. You may devote -to this purpose the yolks that are left when you have used the whites -for cocoa-nut or almond puddings, or for lady cake or maccaroons. - - -BOILED CUSTARDS.--Beat eight eggs very light, omitting the whites of -four. Mix them gradually with a quart of cold milk and a quarter of a -pound of sugar. Put the mixture into a saucepan with a bunch of peach -leaves, or a handful of broken up peach-kernels or bitter almonds; the -yellow peel of a lemon, and a handful of broken cinnamon; or you may -boil in it a vanilla bean. Set it on hot coals, and simmer it slowly, -stirring it all the time. As soon as it comes to a boil, take it -immediately off the fire, or it will curdle and be lumpy. Then strain -it: add a table-spoonful of rose-water, and put it into glass cups. You -may lay in the bottom of each cup a maccaroon soaked in wine. Grate -nutmeg over the top, and send it to table cold. Eat it with tarts or -sweetmeats. - - -RICE CUSTARD.--Boil some rice in milk till it is quite dry; then put it -into small tea-cups, (pressing it down hard,) and when it is cold and -has taken the shape of the cups, turn it out into a deep dish, and pour -a boiled custard round it. Lay on the top of each lump of rice a piece -of preserved quince or peach, or a piece of fruit jelly. In boiling -the rice, you may mix with it raisins or currants; if so, omit the -sweetmeats on the top. Ground rice is best. - -Another way of boiling custard is to put the mixture into a pitcher, -set it in a vessel of boiling water, place it on hot coals or in a -stove, and let it boil slowly, stirring it all the time. - - -SNOWBALL CUSTARD.--Make a boiled custard as in the preceding receipts; -and when it is done and quite cold, put it into a deep glass dish. Beat -to a stiff froth the four whites of eggs that have been omitted in the -custard, adding eight or ten drops of oil of lemon. Drop the froth -in balls on the top of the dish of custard, heaping and forming them -with a spoon into a regular size and shape. Do not let them touch each -other. You may lay a fresh rose leaf on the top of every one. - - -APPLE CUSTARD.--Pare, core, and quarter a dozen large juicy pippins. -Strew among them the yellow peel of a large lemon grated very fine; and -stew them till tender, in a very small portion of water. When done, -mash them smooth with the back of a spoon; (you must have a pint and a -half of the stewed apple;) mix a quarter of a pound of sugar with them, -and set them away till cold. Beat six eggs very light, and stir them -gradually into a quart of rich milk, alternately with the stewed apple. -Put the mixture into cups, or into a deep dish, and bake it about -twenty minutes. Send it to table cold, with nutmeg grated over the top. - - -LEMON CUSTARD.--Take four large ripe lemons, and roll them under your -hand on the table to increase the juice. Then squeeze them into a -bowl, and mix with the juice a very small tea-cup full of cold water. -Use none of the peel. Add gradually sufficient sugar to make it _very -sweet_. Beat twelve eggs till quite light, and then stir the lemon -juice gradually into them, beating very hard at the last. Put the -mixture into cups, and bake it ten minutes. When done, grate nutmeg -over the top of each, and set them among ice, or in a very cold place. - -These custards being made without milk, can be prepared at a short -notice; they will be found very fine. - -Orange custards may be made in the same manner. - - -GOOSEBERRY CUSTARD.--Top and tail two quarts of green gooseberries. -Stew them in a very little water; stirring and mashing them frequently. -When they have stewed till entirely to pieces, take them out, and with -a wooden spoon press the pulp through a cullender. Stir in (while the -pulp is hot) a table-spoonful of butter, and sufficient sugar to make -it very sweet. Beat six eggs very light. Simmer the gooseberry pulp -over a gentle fire, and gradually stir the beaten eggs into it. When it -comes to a boil, take it off immediately, stir it very hard, and set it -out to cool. Serve it up cold in glasses or custard cups, grating some -nutmeg over each. - - -ALMOND CUSTARD.--Scald and blanch half a pound of shelled sweet -almonds, and three ounces of shelled bitter almonds; throwing them -as you do them into a large bowl of cold water. Then pound them one -at a time in a mortar; pouring in frequently a little rose water to -prevent their oiling, and becoming dark-coloured and heavy. Melt a -quarter of a pound of loaf-sugar in a quart of cream or rich milk, and -stir in by degrees the pounded almonds. Beat ten eggs very light, and -stir them gradually into the mixture; adding a powdered nutmeg, and a -tea-spoonful of powdered mace and cinnamon mixed. Then put the whole -into a pitcher, and place it in a kettle or pan of boiling water, the -water coming up to the lower part of the neck of the pitcher. Set it -over hot coals, and let it boil (stirring it all the time) till it is -quite thick, but not till it curdles. Then take the pitcher out of the -water; pour the custard into a large bowl, and stir it till it cools. -Put it into glass cups, and send it to table cold. Sweeten some cream -or white of egg. Beat it to stiff froth and pile it on the top of the -custards. - - -BOILED COCOA-NUT CUSTARD.--To a pound of grated cocoa-nut allow a pint -of unskimmed milk, and six ounces of white sugar. Beat very light the -yolks of six eggs. Stir them gradually into the milk, alternately with -the cocoa-nut and sugar. Put the mixture into a pitcher; set it in a -vessel of boiling water; place it on hot coals, and simmer it till it -is very smooth and thick; stirring it all the time. As soon as it comes -to a hard boil, take it off the fire; pour it into a large bowl, and -set it out to cool. When cold, put it into glass cups. Beat to a stiff -froth the white of egg that was left, and pile it on the custards. - - -BAKED COCOA-NUT CUSTARD.--Grate as much cocoa-nut as will weigh a -pound. Mix half a pound of powdered white sugar with the milk of the -cocoa-nut, or with a pint of cream; adding two table-spoonfuls of rose -water. Then stir in gradually a pint of rich milk. Beat to a stiff -froth the whites of eight eggs, and stir them into the milk and sugar, -a little at a time, alternately with the grated cocoa-nut: add a -tea-spoonful of powdered nutmeg and cinnamon. Then put the mixture into -cups, and bake them twenty minutes in a Dutch oven half filled with -boiling water. When cold, grate loaf-sugar over them. - - -CHOCOLATE CUSTARD.--Scrape fine a quarter of a pound of chocolate, and -pour on it a pint of boiling water. Cover it, and let it stand by the -fire till it has dissolved, stirring it twice. Beat eight eggs very -light, omitting the whites of two. Stir them by degrees into a quart of -cream or rich milk, alternately with the melted chocolate, and three -table-spoonfuls of powdered white sugar. Put the mixture into cups, -and bake it about ten minutes. Send them to table cold, with sweetened -cream, or white of egg beaten to a stiff froth, and heaped on the top -of each custard. No chocolate is so good as Baker's prepared cocoa. - - -MACCAROON CUSTARDS.--These must be made in china custard cups. Put four -maccaroons into each cup, and pour on them three spoonfuls of white -wine. Mix together a pint of cream, and a pint of milk; and boil them -with a large stick of cinnamon broken up, and a small bunch of peach -leaves or a handful of broken bitter almonds. Then strain the milk; -stir in a quarter of a pound of white sugar, and set it away to cool. -Beat very light eight eggs, (omitting the whites of four,) and stir -them gradually into the cream and milk when quite cold. Fill your cups -with the mixture, (leaving the maccaroons at the bottom,) and set them -in a Dutch oven or iron baking pan, which must be half full of boiling -water. Heat the oven-lid first, by standing it up before a hot fire; -then put it on, spreading coals over the top. Place sufficient coals -under the oven, and bake the custards about ten minutes. When cold, -heap beaten white of egg on the top of each. These custards are very -fine. - - -SYLLABUB, OR WHIPT CREAM. - -Pare off very thin the yellow rind of four large lemons, and lay it -in the bottom of a deep dish. Squeeze the juice of the lemons into -a large bowl containing a pint of white wine, and sweeten it with -half a pound of powdered loaf-sugar. Then, by degrees, mix in a quart -of cream. Pour the whole into the dish in which you have laid the -lemon-peel, and let the mixture stand untouched for three hours. Then -beat it with rods to a stiff froth, (first taking out the lemon-peel,) -and having put into each of your glasses a table-spoonful or more of -fruit jelly, heap the syllabub upon it so as to stand up high at the -top. This syllabub, if it can be kept in a cold place, may be made the -day before you want to use it. - - -COUNTRY SYLLABUB.--Mix half a pound of white sugar with a pint of fine -sweet cider, or of white wine; and grate in a nutmeg. Prepare them in a -large bowl, just before milking time. Then let it be taken to the cow, -and have about three pints milked into it; stirring it occasionally -with a spoon. Let it be eaten before the froth subsides. If you use -cider, a little brandy will improve it. - - -A TRIFLE.--Place half a pound of maccaroons or Naples biscuits at the -bottom of a large glass bowl. Pour on them as much white wine as will -cover and dissolve them. Make a rich custard, flavoured with bitter -almonds or peach leaves: and pour it when cold on the maccaroons; the -custard may be either baked or boiled. Then add a layer of marmalade -or jam. Take a quart of cream, mix with it a quarter of a pound of -sugar, and half a pint of white wine, and whip it with rods to a stiff -froth; laying the froth (as you proceed) on an inverted sieve, with -a dish under it to catch the cream that drips through; which must be -saved and whipped over again. Instead of rods you may use a little tin -churn. Pile the frothed cream upon the marmalade in a high pyramid. To -ornament it,--take preserved water-melon rind that has been cut into -leaves or flowers; split them nicely to make them thinner and lighter; -place a circle or wreath of them round the heap of frothed cream, -interspersing them with spots of stiff red currant jelly. Stick on the -top of the pyramid a sprig of real flowers. - - -FLOATING ISLAND.--Take a quart of rich cream, and divide it in half. -Sweeten one pint of it with loaf-sugar, and stir into it sufficient -currant jelly to colour it of a fine pink. Put it into a glass bowl, -and place in the centre a pile of sliced almond-sponge cake, or of -lady cake; every slice spread thickly with raspberry jam or marmalade, -and laid evenly one on another. Have ready the other pint of cream, -flavoured with the juice of two lemons, and beaten with rods to a stiff -froth. Heap it all over the pile of cake, so as entirely to cover it. -Both creams must be made very sweet. - - -A RASPBERRY CHARLOTTE.--Take a dozen of the square or oblong -sponge-cakes that are commonly called Naples biscuits. They should -be quite fresh. Spread over each a thick layer of raspberry jam, and -place them in the bottom and round the sides of a glass bowl. Take the -whites of six eggs, and mix with them six table-spoonfuls of raspberry -or currant jelly. Beat the egg and jelly with rods till very light, -and then fill up the bowl with it. For this purpose, cream (if you can -conveniently procure it) is still better than white of egg. - -You may make a charlotte with any sort of jam, marmalade, or fruit -jelly. It can be prepared at a short notice, and is very generally -liked. You may use ripe strawberries, washed and sweetened. - - -A PLUM CHARLOTTE.--Stone a quart of ripe plums; first stew, and then -sweeten them. Cut slices of bread and butter, and lay them in the -bottom and round the sides of a large bowl or deep dish. Pour in the -plums boiling hot, cover the bowl, and set it away to cool gradually. -When quite cold, send it to table, and eat it with cream. - - -CLOTTED CREAM.--Mix together a jill of rich milk, a large wine glass of -rose water, and four ounces of white sugar. Add to it the beaten yolks -of two eggs. Stir the mixture into a quart of the best cream; set it -over hot coals, and let it just come to a boil, stirring it all the -time. Then take it off, pour it into a glass bowl, and set it away to -get cold. Eat it with fresh strawberries, raspberries, or with any sort -of sweetmeats. - - -LEMON CREAM.--Beat well together a quart of thick cream and the -yolks of eight eggs. Then gradually beat in half a pound of powdered -loaf-sugar, and the grated rind of three large lemons. Put the mixture -into a porcelain skillet, and set it on hot coals till it comes to a -boil; then take it off, and stir it till nearly cold. Squeeze the juice -of the lemons into a bowl; pour the cream upon it, and continue to stir -it till quite cold. You may serve it up in a glass bowl, in glass cups, -or in jelly glasses. Eat it with tarts or sweetmeats. - - -ORANGE CREAM.--Beat very light six eggs, omitting the whites of two. -Have ready a pint of orange juice, and stir it gradually into the -beaten egg, alternately with a pound of powdered loaf-sugar. Put into a -porcelain skillet the yellow rind of one orange, pared very thin; pour -the mixture upon it, and set it over a slow fire. Simmer it steadily, -stirring it all the time; but when nearly ready to boil, take it off, -remove the orange-peel, and put the mixture into glasses to get cold. - - -CURDS AND WHEY.--Take a piece of rennet about three inches square, and -wash it in two or three cold waters to get off the salt; wipe it dry, -and fasten a string to one corner of it. Have ready in a deep dish or -pan, a quart of unskimmed milk that has been warmed but not boiled. -Put the rennet into it, leaving the string hanging out over the side, -that you may know where to find it. Cover the pan, and set it by the -fire-side or in some other warm place. When the milk becomes a firm -mass of curd, and the whey looks clear and greenish, remove the rennet -as gently as possible, pulling it out by the string; and set the pan -in ice, or in a very cold place. Send to table with it a small pitcher -of white wine, sugar and nutmeg mixed together; or a bowl of sweetened -cream, with nutmeg grated over it. - -You may keep rennet in white wine; cutting it in small pieces, and -putting it into a glass jar with wine enough to cover it well. Either -the wine or the rennet will be found good for turning milk; but do not -put in both together, or the curd will become so hard and tough as to -be uneatable. - -Rennets properly prepared and dried, are sold constantly in the -Philadelphia markets. The cost is trifling; and it is well to have one -always in the house, in case of being wanted to make whey for sick -persons. They will keep a year or more. - - -LEMON ICE CREAM - -Have ready two quarts of very rich thick cream, and take out a pint. -Stir gradually into the pint, a pound of the best loaf-sugar powdered -fine; and the grated rind and the juice of four ripe lemons of the -largest size, or of five or six smaller ones. If you cannot procure -the fruit, you may flavour the cream with essence or oil of lemon; a -tea-spoonful or more, according to its strength. The strongest and best -essence of lemon is the white or whitish; when tinged with green, it -is comparatively weak, having been diluted with water; if quite green, -a large tea-spoonful will not communicate as much flavour as five or -six drops of the white. After you have mixed the pint of cream with the -sugar and lemon, beat it gradually and hard into the remaining cream, -that is, the three pints. Cover it, and let it stand to infuse from -half an hour to an hour. Then taste it, and if you think it necessary, -stir in a little more lemon juice or a little more sugar. Strain it -into the freezer through a fine strainer, (a tin one with small close -holes is best,) to get rid of the grated lemon-peel, which if left -in would prevent the cream from being smooth. Cover the freezer, and -stand it in the ice cream tub, which should be filled with a mixture, -in equal quantities, of coarse salt, and ice broken up as small as -possible, that it may lie close and compact round the freezer, and thus -add to its coldness. Snow, when it can be procured, is still better -than ice to mix with the salt. It should be packed closely into the -tub, and pressed down hard. While the cream is freezing, keep it always -in motion, whirling the freezer round by the handle, and opening the -lid frequently to stir and beat the cream, and to scrape it down from -the sides with a long-handled tin spoon. Take care that no salt gets -in, or the cream will be spoiled. When it is entirely frozen, take it -out of the freezer and put it into your mould; set it again in the -tub, (which must be filled with fresh ice and salt,) and leave it -undisturbed till you want it for immediate use. This second freezing, -however, should not continue longer than an hour, or the cream will -become inconveniently and unpleasantly hard, and have much of the -flavour frozen out of it. Place the mould in the ice tub, with the head -downwards, and cover the tub with pieces of old carpet while the second -freezing is going on. When it has arrived at the proper consistence, -and it is time to serve it up, dip a cloth in cold water, and wash it -round the mould for a few moments, to loosen the cream and make it come -out easily; setting the mould on a glass or china dish. If a pyramid -or obelisk mould, lift it carefully off the top. If the mould or form -represents doves, dolphins, lap-dogs, fruit baskets, &c. it will open -down the middle, and must be taken off in that manner. Serve it up -immediately lest it begin to melt. Send round sponge-cake with it, and -wine or cordials immediately after. - -If you have no moulds, but intend serving it up in a large bowl or in -glasses, it must still be frozen twice over; otherwise it can have no -smoothness, delicacy, or consistence, but will be rough and coarse, and -feel in the mouth like broken icicles. The second freezing (if you have -no mould) must be done in the freezer, which should be washed out, and -set again in the tub with fresh ice and salt. Cover it closely and let -the cream stand in it untouched, but not less than two hours. When you -put it into glasses, heap it high on the top. - -Begin to make ice cream about four or five hours before it is wanted -for use. If you commence it too early, it may probably be injured by -having to remain too long in the second freezing, as it must not be -turned out till a few moments before it is served up. In damp weather -it requires a longer time to freeze. - -If cream is scarce, mix with it an equal quantity of rich milk, and -then add, for each quart, two table-spoonfuls of powdered arrow-root -rubbed smooth in a little cold milk. Orange ice cream is made in the -same manner as lemon. - - -STRAWBERRY ICE CREAM.--Take two quarts of ripe strawberries; hull them, -and put them into a deep dish, strewing among them half a pound of -powdered loaf-sugar. Cover them, and let them stand an hour or two. -Then mash them through a sieve till you have pressed out all the juice, -and stir into it half a pound more of powdered sugar, or enough to make -it very sweet, and like a thick syrup. Then mix it by degrees with two -quarts of rich cream, beating it in very hard. Put it into a freezer, -and proceed as in the foregoing receipt. In two hours, remove it to a -mould, or take it out and return it again to the freezer with fresh -salt and ice, that it may be frozen a second time. In one hour more, it -should be ready to turn out. - - -RASPBERRY ICE CREAM--Is made according to the preceding receipt. - - -PINE-APPLE ICE CREAM.--To each quart of cream allow a large ripe -pine-apple, and a pound of powdered loaf-sugar. Pare the pine-apple, -slice it very thin, and mince it small. Lay it in a deep dish and strew -the sugar among it. Cover the dish, and let the pine-apple lie in the -sugar for two or three hours. Then strain it through a sieve, mashing -and pressing out all the juice. Stir the juice gradually into the -cream, beating it hard. Put it into the freezer, and let it be twice -frozen before it is served up. - - -VANILLA ICE CREAM.--Take a large vanilla bean, and boil it slowly in -half a pint of milk till all the flavour is drawn out, which you may -know by tasting it. Then mix into the milk half a pound of powdered -loaf-sugar, and stir it very hard into a quart of rich cream. Put it -into the freezer, and proceed as directed in the receipt for Lemon Ice -Cream; freezing it twice. - - -ALMOND ICE CREAM.--Take six ounces of bitter almonds, (sweet ones will -not do,) blanch them, and pound them in a mortar, adding by degrees a -little rose water. Then boil them gently in a pint of cream till you -find that it is highly flavoured with them. Then pour the cream into -a bowl, stir in a pound of powdered loaf-sugar, cover it, and set it -away to cool gradually; when it is cold, strain it, and then stir it -gradually and hard into three pints of cream. Put it into the freezer, -and proceed as directed in the first ice cream receipt. Freeze it -twice. It will be found very fine. - -Send round always with ice cream, sponge cake or Savoy biscuits. -Afterwards wine, and cordials, or liqueurs as they are now generally -called. - - -ICE ORANGEADE.--Take a pint and a half of orange juice, and mix it -with half a pint of clear or filtered water. Stir in half a pound -of powdered loaf-sugar. Pare very thin the yellow rind of six -deep-coloured oranges, cut in pieces, and lay it at the bottom of a -bowl or tureen. Pour the orange juice and sugar upon it; cover it, -and let it infuse an hour. Then strain the liquid into a freezer, and -proceed as for ice cream. When it is frozen, put it into a mould, (it -will look best in the form of a pine-apple,) and freeze it a second -time. Serve it in glass cups, with any sort of very nice sweet cakes. - - -ICE LEMONADE--May be made in the above manner, but with a larger -proportion of sugar. - -The juice of pine-apples, strawberries, raspberries, currants and -cherries, may be prepared and frozen according to the above receipts. -They will freeze in a shorter time than if mixed with cream, but are -very inferior in richness. - - -BLANC-MANGE. - -Put into a pan an ounce of isinglass; (in warm weather you must take -an ounce and a quarter;) pour on as much rose water as will cover the -isinglass, and set it on hot coals to dissolve.[G] Blanch a quarter of -a pound of shelled almonds, (half sweet and half bitter,) and beat them -to a paste in a mortar, (one at a time,) moistening them all the while -with a little rose water. Stir the almonds by degrees into a quart of -cream, alternately with half a pound of powdered white sugar; add a -large tea-spoonful of beaten mace. Put in the melted isinglass, and -stir the whole very hard. Then put it into a porcelain skillet, and let -it boil fast for a quarter of an hour. Then strain it into a pitcher, -and pour it into your moulds, which must first be wetted with cold -water. Let it stand in a cool place undisturbed, till it has entirely -congealed, which will be in about five hours. Then wrap a cloth dipped -in hot water round the moulds, loosen the blanc-mange round the edges -with a knife, and turn it out into glass dishes. It is best to make it -the day before it is wanted. - -Instead of using a figure-mould, you may set it to congeal in tea-cups -or wine glasses. - -Blanc-mange may be coloured green by mixing with the cream a little -juice of spinage; cochineal which has been infused in a little brandy -for half an hour, will colour it red; and saffron will give it a bright -yellow tinge. - - -FOOTNOTES: - -[G] You may make the stock for blanc-mange without isinglass, by -boiling four calves' feet in two quarts of water till reduced one half, -and till the meat is entirely to rags. Strain it, and set it away till -next day. Then clear it from the fat and sediment; cut it into pieces, -and boil it with the cream and the other ingredients. When you take it -from the fire, and strain it into the pitcher, keep stirring it till it -gets cold. - - -CARRAGEEN BLANC-MANGE.--This is made of a sea-weed resembling moss, -that is found in large quantities on some parts of our coast, and is -to be purchased in the cities at most of the druggists. Carrageen -costs but little, and is considered extremely salutary for persons of -delicate constitutions. Its glutinous nature when boiled, renders it -very suitable for blanc-mange. - -From a quart of rich unskimmed milk take half a pint. Add to the half -pint two ounces of bitter almonds, blanched and pounded; half a nutmeg; -and a large stick of cinnamon, broken up; also eight or nine blades -of mace. Set it in a closed pan over hot coals, and boil it half an -hour. In the mean time, wash through two or three _cold_ waters half -a handful of carrageen, (if you put in too much it will communicate -an unpleasant taste to the blanc-mange,) and add it to the pint and a -half of cold milk. Then when it is sufficiently flavoured, stir in the -boiled milk, adding gradually half a pound of powdered sugar, and mix -the whole very well. Set it over the fire, and keep it boiling hard -five minutes from the time it has come to a boil. Then strain it into a -pitcher; wet your moulds or cups with cold water, put the blanc-mange -into them, and leave it undisturbed till it congeals. - -After washing the sea-weed, you must drain it well, and shake the water -from the sprigs. You may flavour the mixture (_after_ it is boiled and -strained) with rose-water or peach-water, stirred in at the last. - - -ARROW ROOT BLANC-MANGE.--Take a tea-cup full of arrow root, put it -into a large bowl, and dissolve it in a little cold water. When it is -melted, pour off the water, and let the arrow root remain undisturbed. -Boil in half a pint of unskimmed milk, (made very sweet with white -sugar,) a beaten nutmeg, and eight or nine blades of mace, mixed with -the juice and grated peel of a lemon. When it has boiled long enough to -be highly flavoured, strain it into a pint and a half of very rich milk -or cream, and add a quarter of a pound of sugar. Boil the whole for ten -minutes; then strain it, boiling hot, over the arrow root. Stir it well -and frequently till cold; then put it into moulds and let it set to -congeal. - - -JAUNE-MANGE.--Put two ounces of isinglass into a pint of water, and -boil it till it has dissolved. Then strain it into a porcelain skillet, -and add to it half a pint of white wine; the grated peel and juice of -two large deep-coloured oranges; half a pound of loaf-sugar; and the -yolks only of eight eggs that have been well beaten. Mix the whole -thoroughly; place it on hot coals and simmer it, stirring it all the -time till it boils hard. Then take it off directly, strain it, and put -it into moulds to congeal. - - -CALVES' FOOT JELLY. - -The best calves' feet for jelly are those that have had the hair -removed by scalding, but are not skinned; the skin containing a great -deal of glutinous matter. In Philadelphia, unskinned calves' feet are -generally to be met with in the lower or Jersey market. - -Boil a set of feet in four quarts of cold water; (if the feet have been -skinned allow but three quarts;) they should boil slowly till the -liquid is reduced to two quarts or one half the original quantity, and -the meat has dropped in rags from the bone. Then strain the liquid; -measure and set it away in a large earthen pan to get cold; and let -it rest till next morning. Then if you do not find it a firm cake of -jelly, boil it over again with an ounce of isinglass, and again set it -away till cold and congealed. Remove the sediment from the bottom of -the cake of jelly, and carefully scrape off all the fat. The smallest -bit of fat will eventually render it dull and cloudy. Press some clean -blotting paper all over it to absorb what little grease may yet remain. -Then cut the cake of jelly into pieces, and put it into a porcelain -kettle to melt over the fire. To each quart allow a pound of broken -up loaf-sugar, a pint of Madeira wine, and a large glass of brandy; -three large sticks of the best Ceylon cinnamon broken up, (if common -cinnamon, use four sticks,) the grated peel and juice of four large -lemons; and lastly, the whites of four eggs strained, but not beaten. -In breaking the eggs, take care to separate them so nicely that none -of the yellow gets into the white; as the smallest portion of yolk of -egg will prevent the jelly from being perfectly clear. Mix all the -ingredients well together, and put them to the jelly in the kettle. Set -it on the fire, and boil it hard for twenty minutes, but do not stir -it. Then throw in a tea-cup of cold water, and boil it five minutes -longer; then take the kettle off the fire, and set it aside, keeping it -closely covered for half an hour; this will improve its clearness. Take -a large white flannel jelly-bag; suspend it by the strings to a wooden -frame made for such purposes, or to the legs of a table. Pour in the -mixture boiling hot, and when it is all in, close up the mouth of the -bag that none of the flavour may evaporate. Hang it over a deep white -dish or bowl, and let it drip slowly, but on no account squeeze the -bag, as that will certainly make the jelly dull and cloudy. If it is -not clear the first time, empty the bag, wash it, put in the jelly that -has dripped into the dish, and pass it through again. Repeat this till -it is clear. You may put it into moulds to congeal, setting them in a -cold place. When it is quite firm, wrap a cloth that has been dipped in -hot water, round the moulds to make the jelly turn out easily. But it -will look much better, and the taste will be more lively, if you break -it up after it has congealed, and put it into a glass bowl, or heap it -in jelly glasses. Unless it is broken, its sparkling clearness shows to -little advantage. - -After the clear jelly has done dripping, you may return the ingredients -to the kettle, and warm them over again for about five minutes. Then -put them into the bag (which you may now squeeze hard) till all the -liquid is pressed out of it into a second dish or bowl. This last jelly -cannot, of course, be clear, but it will taste very well, and may be -eaten in the family. - -A pound of the best raisins picked and washed, and boiled with the -other ingredients, is thought by many persons greatly to improve the -richness and flavour of calves' feet jelly. They must be put in whole, -and can be afterwards used for a pudding. - -Similar jelly may be made of pigs' or sheep's feet: but it is not so -nice and delicate as that of calves. - -By boiling two sets, or eight calves' feet in five quarts of water, -you may be sure of having the jelly very firm. In damp weather it is -sometimes very difficult to get it to congeal if you use but one set of -feet; there is the same risk if the weather is hot. In winter it may be -made several days before it is to be eaten. In summer it will keep in -ice for two days; perhaps longer. - - -TO PRESERVE CREAM.--Take four quarts of new cream; it must be of -the richest quality, and have no milk mixed with it. Put it into a -preserving kettle, and simmer it gently over the fire; carefully taking -off whatever scum may rise to the top, till nothing more appears. Then -stir, gradually, into it four pounds of double-refined loaf-sugar -that has been finely powdered and sifted. Let the cream and sugar -boil briskly together half an hour; skimming it, if necessary, and -afterwards stirring it as long as it continues on the fire. Put it into -small bottles; and when it is cold, cork it, and secure the corks with -melted rosin. This cream, if properly prepared, will keep perfectly -good during a long sea voyage. - - -ITALIAN CREAM.--Put two pints of cream into two bowls. With one bowl -mix six ounces of powdered loaf-sugar, the juice of two large lemons, -and two glasses of white wine. Then add the other pint of cream, and -stir the whole very hard. Boil two ounces of isinglass with four small -tea-cups full of water, till it is reduced to one half. Then stir the -isinglass lukewarm into the other ingredients, and put them into a -glass dish to congeal. - - -CHOCOLATE CREAM.--Melt six ounces of scraped chocolate and four ounces -of white sugar in one pint of boiling milk. Stir in an ounce of -dissolved isinglass. When the whole has boiled, pour it into a mould. - - -COLOURING FOR CONFECTIONARY. - - -RED.--Take twenty grains of cochineal, and fifteen grains of cream -of tartar finely powdered; add to them a piece of alum the size of a -cherry stone, and boil them with a jill of soft water, in an earthen -vessel, slowly, for half an hour. Then strain it through muslin, and -keep it tightly corked in a phial. - - -COCHINEAL FOR PRESENT USE.--Take two cents' worth of cochineal. Lay it -on a flat plate, and bruise it with the blade of a knife. Put it into -half a tea-cup of alcohol. Let it stand a quarter of an hour, and then -filter it through fine muslin. - - -YELLOW COLOURING.--Take a little saffron, put it into an earthen vessel -with a very small quantity of cold soft water, and let it steep till -the colour of the infusion is a bright yellow. Then strain it. The -yellow seeds of lilies will answer nearly the same purpose. - - -GREEN.--Take fresh spinach or beet leaves, and pound them in a marble -mortar. If you want it for immediate use, take off the green froth as -it rises, and mix it with the article you intend to colour. If you -wish to keep it a few days, take the juice when you have pressed out a -tea-cup full, and adding to it a piece of alum the size of a pea, give -it a boil in a saucepan. - - -WHITE.--Blanch some almonds, soak them in cold water, and then pound -them to a smooth paste in a marble mortar; adding at intervals a little -rose water. - -Thick cream will communicate a white colour. - -These preparations may be used for jellies, ice creams, blanc-mange, -syllabubs, icing for cakes; and for various articles of confectionary. - - - - -CAKES, ETC. - - -GENERAL OBSERVATIONS. - -Unless you are provided with proper and convenient utensils and -materials, the difficulty of preparing cakes will be great, and in -most instances a failure; involving disappointment, waste of time, -and useless expense. Accuracy in proportioning the ingredients is -indispensable; and therefore scales and weights, and a set of tin -measures (at least from a quart down to a jill) are of the utmost -importance. A large sieve for flour is also necessary; and smaller ones -for sugar and spice. There should be a marble mortar, or one of lignum -vitæ, (the hardest of all wood;) those of iron (however well tinned) -are apt to discolour the articles pounded in them. Spice may be ground -in a mill kept exclusively for that purpose. Every kitchen should be -provided with spice-boxes. You should have a large grater for lemon, -cocoa-nut, &c., and a small one for nutmeg. Butter and sugar cannot be -stirred together conveniently without a spaddle or spattle, which is -a round stick flattened at one end; and a deep earthen pan with sides -nearly straight. For beating eggs, you should have hickory rods or a -wire whip, and broad shallow earthen pans. Neither the eggs, nor the -butter and sugar should be beaten in tin, as the coldness of the metal -will prevent them from becoming light. - -For baking large cakes, the pans (whether of block tin or earthen) -should have straight sides; if the sides slope inward, there will be -much difficulty in icing the cake. Pans with a hollow tube going up -from the centre, are supposed to diffuse the heat more equally through -the middle of the cake. Buns and some other cakes should be baked in -square shallow pans of block tin or iron. Little tins for queen cakes, -&c. are most convenient when of a round or oval shape. All baking pans, -whether large or small, should be well greased with fresh butter before -the mixture is put into them, and should be filled but little more than -half. You should have at least two dozen little tins, that a second -supply may be ready for the oven the moment the first is taken out. You -will also want tin cutters for cakes that are rolled out in dough. - -All the utensils should be cleaned and put away as soon as they are -done with. They should be all kept together, and, if possible, not used -for any other purposes.[H] - -As it is always desirable that cake-making should be commenced at an -early hour, it is well on the day previous to ascertain if all the -materials are in the house; that there may be no unnecessary delay -from sending or waiting for them in the morning. Wastefulness is to be -avoided in every thing; but it is utterly impossible that cakes can be -good (or indeed any thing else) without a liberal allowance of good -materials. Cakes are frequently rendered hard, heavy, and uneatable by -a misplaced economy in eggs and butter; or tasteless and insipid for -want of their due seasoning of spice, lemon, &c. - -Use no flour but the best superfine; if the flour is of inferior -quality, the cakes will be heavy, ill-coloured, and unfit to eat. -Even the best flour should always be sifted. No butter that is not -fresh and good, should ever be put into cakes; for it will give -them a disagreeable taste which can never be disguised by the other -ingredients. Even when of excellent quality, the butter will be -improved by washing it in cold water, and squeezing and pressing it. -Except for gingerbread, use only white sugar, (for the finest cakes -the best loaf,) and have it pulverized by pounding it in a mortar, or -crushing it on the pasteboard with the rolling-pin. It should then be -sifted. In mixing butter and sugar, sift the sugar into a deep pan, cut -up the butter in it, set it in a warm place to soften, and then stir -it very hard with the spaddle, till it becomes quite light, and of the -consistence of cream. In preparing eggs, break them one at a time, into -a saucer, that, in case there should be a bad one among them, it may -not spoil the others. Put them into a broad shallow pan, and beat them -with rods or with a wire whisk, not merely till they froth, but long -afterwards, till the froth subsides, and they become thick and smooth -like boiled custard. White of egg by itself may be beaten with small -rods, or with a three-pronged fork, or a broad knife. It is a very easy -process, and should be continued till the liquid is all converted into -a stiff froth so firm that it will not drop from the rods when held up. -In damp weather it is sometimes difficult to get the froth stiff. - -The first thing to be done in making cake, is to weigh or measure all -the ingredients. Next sift the flour, powder the sugar, pound or grind -the spice, and prepare the fruit; afterwards mix and stir the butter -and sugar, and lastly beat the eggs; as, if allowed to stand any time, -they will fall and become heavy. When all the ingredients are mixed -together, they should be stirred very hard at the last; and (unless -there is yeast in the cake) the sooner it is put into the oven the -better. While baking, no air should be admitted to it, except for a -moment, now and then, when it is necessary to examine if it is baking -properly. For baking cakes, the best guide is practice and experience; -so much depending on the state of the fire, that it is impossible to -lay down any infallible rules. If you bake in a Dutch oven, let the -lid be first heated by standing it up before the fire; and cover the -inside of the bottom with sand or ashes, to temper the heat. For the -same purpose, when you bake in a stove, place bricks under the pans. -Sheets of iron without sides will be found very useful for baking small -flat cakes. For cakes of this description, the fire should be brisk; -if baked slowly, they will spread, lose their shape, and run into each -other. For all cakes, the heat should be regular and even; if one part -of the oven is cooler than another, the cake will bake imperfectly, and -have heavy streaks through it. Gingerbread (on account of the molasses) -is more apt to scorch and burn than any other cake; therefore it should -be baked with a moderate fire. - -It is safest, when practicable, to send all large cakes to a -professional baker's; provided they can be put immediately into the -oven, as standing will spoil them. If you bake them at home, you will -find that they are generally done when they cease to make a simmering -noise; and when on probing them to the bottom with a twig from a -broom, or with the blade of the knife, it comes out quite clean. The -fire should then be withdrawn, and the cake allowed to get cold in the -oven. Small cakes should be laid to cool on an inverted sieve. It may -be recommended to novices in the art of baking, to do every thing in -little tins or in very shallow pans; there being then less risk than -with a large thick cake. In mixing batter that is to be baked in small -cakes, use a less proportion of flour. - -Small cakes should be kept closely covered in stone jars. For large -ones, you should have broad stone pans with close lids, or else tin -boxes. All cakes that are made with yeast, should be eaten quite fresh; -so also should sponge cake. Some sorts may be kept a week; black cake -much longer. - - -FOOTNOTES: - -[H] Hickory rods, spaddles, etc. can be obtained by bespeaking them at -a turner's. - -Apple-corers are sold by tinners. - - -BLACK CAKE. - -Prepare two pounds of currants by picking them clean, washing and -draining them through a cullender, and then spreading them out on a -large dish to dry before the fire or in the sun, placing the dish in -a slanting position. Pick and stone two pounds of the best raisins, -and cut them in half. Dredge the currants (when they are dry) and the -raisins thickly with flour to prevent them from sinking in the cake. -Grind or powder as much cinnamon as will make a large gravy-spoonful -when done; also a table-spoonful of mace and four nutmegs; sift these -spices, and mix them all together in a cup. Mix together two large -glasses of white wine, one of brandy and one of rose water, and cut a -pound of citron into large slips. Sift a pound of flour into one pan, -and a pound of powdered loaf-sugar into another. Cut up among the sugar -a pound of the best fresh butter, and stir them to a cream. Beat twelve -eggs till perfectly thick and smooth, and stir them gradually into the -butter and sugar, alternately with the flour. Then add by degrees, the -fruit, spice and liquor, and stir the whole very hard at the last. -Then put the mixture into a well-buttered tin pan with straight or -perpendicular sides. Put it immediately into a moderate oven, and bake -it at least six hours. When done, take it out and set it on an inverted -sieve to cool gradually. Ice it next morning; first dredging the -outside all over with flour, and then wiping it with a towel. This will -make the icing stick. - - -ICING.--A quarter of a pound of finely-powdered loaf-sugar, of the -whitest and best quality, is the usual allowance to one white of egg. -For the cake in the preceding receipt, three quarters of a pound of -sugar and the whites of three eggs will be about the proper quantity. -Beat the white of egg by itself till it stands alone. Have ready the -powdered sugar, and then beat it hard into the white of egg, till it -becomes thick and smooth; flavouring it as you proceed with the juice -of a lemon, or a little extract of roses. Spread it evenly over the -cake with a broad knife or a feather; if you find it too thin, beat -in a little more powdered sugar. Cover with it thickly the top and -sides of the cake, taking care not to have it rough and streaky. When -dry, put on a second coat; and when that is nearly dry, lay on the -ornaments. You may flower it with coloured sugar-sand or nonparels; -but a newer and more elegant mode is to decorate it with devices and -borders in white sugar. These are put on with a syringe, moving it -skilfully, so as to form the pattern. A little gum tragacanth should be -mixed with this icing. - -You may colour icing of a pale or deep yellow, by rubbing the lumps of -loaf-sugar (before they are powdered) upon the outside of a large lemon -or orange. This will also flavour it finely. - -Almond icing, for a very fine cake, is made by mixing gradually with -the white of egg and sugar, some almonds, half bitter and half sweet, -that have been pounded in a mortar with rose water to a smooth paste. -The whole must be well incorporated, and spread over the cake near half -an inch thick. It must be set in a cool oven to dry, and then taken out -and covered with a smooth plain icing of sugar and white of egg. - -Whatever icing is left, may be used to make maccaroons or kisses. - - -POUND CAKE.--Prepare a table-spoonful of powdered cinnamon, a -tea-spoonful of powdered mace, and two nutmegs grated or powdered. Mix -together in a tumbler, a glass of white wine, a glass of brandy, and -a glass of rose water. Sift a pound of the finest flour into a broad -pan, and powder a pound of loaf-sugar. Put the sugar into a deep pan, -and cut up in it a pound of fresh butter. Warm them by the fire till -soft; and then stir them to a cream. When they are perfectly light, -add gradually the spice and liquor, a little at a time. Beat ten -eggs as light as possible, and stir them by degrees into the mixture -alternately with the flour. Then add the juice of two lemons or three -large oranges. Stir the whole very hard; put it into a deep tin pan -with straight or upright sides, and bake it in a moderate oven from two -to three hours. If baked in a Dutch oven, take off the lid when you -have ascertained that the cake is quite done, and let it remain in the -oven to cool gradually. If any part is burnt, scrape it off as soon as -cold. - -It may be iced either warm or cool; first dredging the cake with flour -and then wiping it off. It will be best to put on two coats of icing; -the second coat not till the first is entirely dry. Flavour the icing -with essence of lemon, or with extract of roses. - -This cake will be very delicate if made with a pound of rice flour -instead of wheat. - - -INDIAN POUND CAKE.--Sift a pint of fine yellow Indian meal, and half -a pint of wheat flour, and mix them well together. Prepare a nutmeg -beaten, and mixed with a table-spoonful of powdered cinnamon. Stir -together till very light, half a pound of powdered white sugar; and -half a pound of fresh butter; adding the spice, with a glass of white -wine, and a glass of brandy. Having beaten eight eggs as light as -possible, stir them into the butter and sugar, a little at a time, in -turn with the meal. Give the whole a hard stirring at the last; put it -into a well-buttered tin pan, and bake it about two hours. - -This cake (like every thing else in which Indian meal is an ingredient) -should be eaten quite fresh; it is then very nice. When stale, (even a -day old,) it becomes dry and rough as if made with saw-dust. - - -QUEEN CAKE.--Sift fourteen ounces of the finest flour, being two ounces -less than a pound. Cakes baked in little tins, should have a smaller -proportion of flour than those that are done in large loaves. Prepare -a table-spoonful of beaten cinnamon, a tea-spoonful of mace, and two -beaten nutmegs; and mix them all together when powdered. Mix in a -tumbler, half a glass of white wine, half a glass of brandy, and half a -glass of rose water. Powder a pound of loaf-sugar, and sift it into a -deep pan; cut up in it a pound of fresh butter; warm them by the fire, -and stir them to a cream. Add gradually the spice and the liquor. Beat -ten eggs very light, and stir them into the mixture in turn with the -flour. Stir in the juice of two lemons, and beat the whole very hard. -Butter some little tins; half fill them with the mixture; set them into -a brisk oven, and bake them about a quarter of an hour. When done, -they will shrink from the sides of the tins. After you turn them out, -spread them on an inverted sieve to cool. If you have occasion to fill -your tins a second time, scrape and wipe them well before they are used -again. - -Make an icing, flavoured with lemon juice or with extract of roses; and -spread two coats of it on the queen cakes. Set them to dry in a warm -place, but not near enough the fire to discolour the icing and cause it -to crack. - -Queen cakes are best the day they are baked. - - -FRUIT QUEEN CAKES.--Make them in the above manner, with the addition -of a pound of currants, (picked, washed, dried, and floured,) and the -juice and grated peel of two large lemons, stirred in gradually at the -last. Instead of currants, you may put in sultana or seedless raisins, -cut in half and floured. You may substitute oranges for lemons. - -You may make a fruit pound cake in this manner. - - -LADY CAKE.--Take a quarter of a pound of shelled bitter almonds, or -peach-kernels. Put them into a bowl of boiling water, (renewing the -water as it cools,) and let them lie in it till the skin peels off -easily; then throw them, as they are blanched, into a bowl of cold -water, which will much improve their whiteness. Pound them, one at a -time, in a mortar; pouring in frequently a few drops of rose water to -prevent them from oiling and being heavy. Cut up three quarters of a -pound of fresh butter into a whole pound of powdered loaf-sugar. Having -warmed it, stir it to a light cream, and then add very gradually the -pounded almonds, beating them in very hard. Sift into a separate pan -half a pound and two ounces of flour, and beat in another pan to a -stiff froth, the whites only of seventeen eggs. Stir the flour and the -white of egg alternately into the pan of butter, sugar and almonds, -a very little at a time of each. Having beaten the whole as hard as -possible, put it into a buttered tin pan, (a square one is best,) and -set it immediately into a moderate oven. Bake it about an hour, more -or less, according to its thickness. When cool, ice it, flavouring the -icing with lemon juice. It is best the day it is baked, and should be -eaten fresh. When you put it away wrap it in a thick cloth. - -If you bake it in little tins, use two ounces less of flour. - - -SPANISH BUNS.--Cut up three quarters of a pound of butter into a jill -and a half or three wine glasses of rich unskimmed milk, (cream will be -still better,) and set the pan on a stove or near the fire, till the -butter becomes soft enough to stir all through the milk with a knife; -but do not let it get so hot as to oil of itself. Then set it away in -a cold place. Sift into separate pans, a half pound and a quarter of -a pound of the finest flour; and having beaten four eggs as light as -possible, mix them with the milk and butter, and then pour the whole -into the pan that contains the half pound of flour. Having previously -prepared two grated nutmegs, and a table-spoonful of powdered cinnamon -and mace, stir them into the mixture; adding six drops of extract of -roses, or a large table-spoonful of rose water. Add a wine glass and -a half of the best fresh yeast from a brewery. If you cannot procure -yeast of the very best quality, an attempt to make these buns will most -probably prove a failure, as the variety of other ingredients will -prevent them from rising unless the yeast is as strong as possible. -Before you put it in, skim off the thin liquid or beer from the top, -and then stir up the bottom. After you have put in the yeast, add the -sugar; stirring it well in, a very little at a time. If too much sugar -is put in at once, the buns will be heavy. Lastly, sprinkle in the -quarter of a pound of flour that was sifted separately; and stir the -whole very hard. Put the mixture into a square pan well buttered, and -(having covered it with a cloth) place it in a corner of the hearth to -rise, which will require, perhaps, about five hours; therefore these -buns should always be made early in the day. Do not bake it till the -batter has risen to twice its original quantity, and is covered on the -top with bubbles; then set the pan into a moderate oven, and bake it -half an hour. Let it get cool in the pan; then cut it into squares, -and either ice them, (flavouring the icing with essence of lemon or -extract of roses,) or sift grated loaf-sugar thickly over them. These -buns (like all other cakes made with yeast) should be eaten the day -they are baked: as when stale, they fall and become hard. - -In mixing them, you may stir in at the last half a pound of raisins, -stoned, chopped and floured; or half a pound of currants. If you use -fruit, put in half a wine glass more of the yeast. - - -BATH BUNS.--Boil a little saffron in sufficient water to cover it, till -the liquid is of a bright yellow; then strain it, and set it to cool. -Rub half a pound of fresh butter into a pound of sifted flour, and -make it into a paste with four eggs that have been well beaten, and a -large wine glass of the best and strongest yeast; adding the infusion -of saffron to colour it yellow. Put the dough into a pan, cover it with -a cloth, and set it before the fire to rise. When it is quite light, -mix into it a quarter of a pound of powdered and sifted loaf-sugar; a -grated nutmeg; and, if you choose, two or three spoonfuls of carraway -seeds. Roll out the dough into a thick sheet, and divide it into round -cakes with a cutter. Strew the top of each bun with carraway comfits, -and bake them on flat tins buttered well. They should be eaten the day -they are baked, as they are not good unless quite fresh. - - -JELLY CAKE.--Sift three quarters of a pound of flour. Stir to a cream -a pound of butter and a pound of powdered white sugar, and mix in half -a tea-cup of rose water, and a grated nutmeg, with a tea-spoonful of -powdered cinnamon. Beat ten eggs very light, and add them gradually -to the mixture, alternately with the flour; stirring the whole very -hard. Put your griddle into the oven of a stove; and when it is quite -hot, grease it with fresh butter tied in a clean rag, and set on it a -tin cake-ring, (about the size of a large dinner plate,) greased also. -Dip out two large table-spoonfuls and a half of the cake batter; put -it within the tin ring, and bake it about five minutes (or a little -longer) without turning it. When it is done, take it carefully off; -place it on a large dish to cool; wipe the griddle, grease it afresh, -and put on another cake. Proceed thus till all the batter is baked. -When the cakes are cool, spread every one thickly over with grape -jelly, peach marmalade, or any other sweetmeat that is smooth and -thick; currant jelly will be found too thin, and is liable to run off. -Lay the cakes smoothly one on another, (each having a layer of jelly -or marmalade between,) and either grate loaf-sugar over the top one, -or ice it smoothly; marking the icing with cross lines of coloured -sugar-sand, all the lines meeting at the centre so as to divide the -cake, when cut, into triangular or wedge-shaped slices. If you ice it, -add the juice of a lemon to the icing. - -Jelly cake should be eaten fresh. It is best the day it is baked. - -You may bake small jelly cakes in muffin rings. - - -SPONGE CAKE.--Sift half a pound of flour,[I] and powder a pound of the -best loaf-sugar. Grate the yellow rind and squeeze into a saucer the -juice of three lemons. Beat twelve eggs; and when they are as light as -possible, beat into them gradually and very hard the sugar, adding the -lemon, and beating the whole for a long time. Then by degrees, stir -in the flour slowly and lightly; for if the flour is stirred hard and -fast into sponge cake, it will make it porous and tough. Have ready -buttered, a sufficient number of little square tins, (the thinner they -are the better,) half fill them with the mixture; grate loaf-sugar over -the top of each; put them immediately into a quick oven, and bake them -about ten minutes; taking out one to try when you think they are done. -Spread them on an inverted sieve to cool. When baked in small square -cakes, they are generally called Naples biscuits. - -If you are willing to take the trouble, they will bake much nicer in -little square paper cases, which you must make of thick letter paper, -turning up the sides all round, and pasting together or sewing up the -corners. - -If you bake the mixture in one large cake, (which is not advisable -unless you have had much practice in baking,) put it into a buttered -tin pan or mould, and set it directly into a hot Dutch oven, as it will -fall and become heavy if allowed to stand. Keep plenty of live coals on -the top, and under the bottom till the cake has risen very high, and -is of a fine colour; then diminish the fire, and keep it moderate till -the cake is done. It will take about an hour. When cool, ice it; adding -a little lemon juice or extract of roses to the icing. Sponge cake is -best the day it is baked. - -Diet Bread is a foolish name for Sponge Cake. - - -FOOTNOTES: - -[I] Sponge cake may be made with rice flour. - - -ALMOND CAKE.--Blanch, and pound in a mortar four ounces of shelled -sweet almonds and two ounces of shelled bitter ones; adding, as you -proceed, sufficient rose-water to make them light and white. Sift half -a pound of flour, and powder a pound of loaf-sugar. Beat thirteen eggs; -and when they are as light as possible, stir into them alternately -the almonds, sugar, and flour; adding a grated nutmeg. Butter a large -square pan; put in the mixture, and bake it in a brisk oven about half -an hour, less or more, according to its thickness. When cool, ice it. -It is best when eaten fresh. - - -COCOA-NUT CAKE.--Cut up and wash a cocoa-nut, and grate as much of it -as will weigh a pound. Powder a pound of loaf-sugar. Beat fifteen eggs -very light; and then beat into them, gradually, the sugar. Then add by -degrees the cocoa-nut; and lastly, a handful of sifted flour. Stir the -whole very hard, and bake it either in a large tin pan, or in little -tins. The oven should be rather quick. - - -WASHINGTON CAKE.--Stir together a pound of butter and a pound of -sugar; and sift into another pan a pound of flour. Beat six eggs very -light, and stir them into the butter and sugar, alternately with the -flour and a pint of rich milk or cream; if the milk is sour it will be -no disadvantage. Add a glass of wine, a glass of brandy, a powdered -nutmeg, and a table-spoonful of powdered cinnamon. Lastly, stir in a -small tea-spoonful of soda, or sal-aratus, that has been melted in -tepid water; take care not to put in too much soda, lest it give the -cake an unpleasant taste. Stir the whole very hard; put it into a -buttered tin pan, (or into little tins,) and bake it in a brisk oven. -Wrapped in a thick cloth, this cake will keep soft for a week. - - -CIDER CAKE.--Pick, wash, and dry a pound of currants, and sprinkle them -well with flour; and prepare two nutmegs and a large table-spoonful -of powdered cinnamon. Sift half a pound and two ounces of flour. Stir -together till very light, six ounces of fresh butter, and half a pound -of powdered white sugar; and add gradually the spice, with two wine -glasses of brandy, (or one of brandy and one of white wine.) Beat four -eggs very light, and stir them into the mixture alternately with the -flour. Add by degrees half a pint of brisk cider; and then stir in the -currants, a few at a time. Lastly, a small tea-spoonful of pearl-ash or -sal-aratus dissolved in a little cider. Having stirred the whole very -hard, put it in a buttered tin pan, have the oven ready, and put in the -cake immediately. Bake it in a brisk oven an hour or more, according -to its thickness. Or you may bake it as little cakes, putting it into -small tins; in which case use but half a pound of flour in mixing the -batter. - - -ELECTION CAKE.--Make a sponge (as it is called) in the following -manner:--Sift into a pan two pounds and a half of flour; and -into a deep plate another pound. Take a second pan, and stir two -table-spoonfuls of the best West India molasses into five jills or two -tumblers and a half of strong fresh yeast; adding a jill of water, -warm, but not hot. Then stir gradually into the yeast, &c. the pound -of flour that you have sifted separately. Cover it, and let it set by -the fire three hours to rise. While it is rising, prepare the other -ingredients, by stirring in a deep pan two pounds of fresh butter and -two pounds of powdered sugar, till they are quite light and creamy; -adding to them a table-spoonful of powdered cinnamon; a tea-spoonful -of powdered mace; and two powdered nutmegs. Stir in also half a pint -of rich milk. Beat fourteen eggs till very smooth and thick, and stir -them gradually into the mixture, alternately with the two pounds and a -half of flour which you sifted first. When the sponge is quite light, -mix the whole together, and bake it in buttered tin pans in a moderate -oven. It should be eaten fresh, as no sweet cake made with yeast is so -good after the first day. If it is not probable that the whole will -come into use on the day it is baked, mix but half the above quantity. - - -MORAVIAN SUGAR CAKE.--Cut up a quarter of a pound of butter into a -pint of rich milk, and warm it till the butter becomes soft; then stir -it about in the milk so as to mix them well. Sift three quarters of a -pound of flour (or a pint and a half) into a deep pan, and making a -hole in the middle of it, stir in a large table-spoonful of the best -brewer's yeast in which a salt-spoonful of salt has been dissolved; -and then thin it with the milk and butter. Cover it, and set it near -the fire to rise. If the yeast is sufficiently strong, it will most -probably be light in two hours. When it is quite light, mix with the -dough two beaten eggs and three quarters of a pound more of sifted -flour; adding a tea-spoonful of oil of cinnamon, and stirring it -very hard. Butter a large round baking pan, and put the mixture into -it. Set it to rise again, as before. Mix together five ounces or a -large coffee-cup of fine brown sugar; two ounces of butter; and two -table-spoonfuls of powdered cinnamon. When the dough is thoroughly -light, make deep incisions all over it, at equal distances, and fill -them with the mixture of butter, sugar and cinnamon, pressing it hard -down into the bottom of the holes, and closing the dough a little at -the top to prevent the seasoning from running out. Strew some sugar -over the top of the cake; set it immediately into the oven, and bake -it from an hour and a half to two hours, or more, in a brisk oven in -proportion to its thickness. When cool, cut it into squares This is a -very good plain cake; but do not attempt it unless you have excellent -yeast. - - -HUCKLEBERRY CAKE.--Spread a quart of ripe huckleberries on a large -dish, and dredge them thickly with flour. Mix together half a pint of -milk; half a pint of molasses; half a pint of powdered sugar; and half -a pound of butter. Warm them by the fire till the butter is quite soft -then stir them all together, and set them away till cold. Prepare a -large table-spoonful of powdered cloves and cinnamon mixed. Beat five -eggs very light, and stir them gradually into the other ingredients; -adding, by degrees, sufficient sifted flour to make a thick batter. -Then stir in a small tea-spoonful of pearl-ash or dissolved sal-aratus. -Lastly, add by degrees the huckleberries. Put the mixture into a -buttered pan, or into little tins, and bake it in a moderate oven. It -is best the second day. - - -BREAD CAKE.--When you are making wheat bread, and the dough is quite -light and ready to bake, take out as much of it as would make a twelve -cent loaf, and mix with it a tea-cup full of powdered sugar, and a -tea-cup full of butter that has been softened and stirred about in a -tea-cup of warm milk. Add also a beaten egg. Knead it very well, put it -into a square pan, dredged with flour, cover it, and set it near the -fire for half an hour. Then bake it in a moderate oven, and wrap it in -a thick cloth as soon as it is done. It is best when fresh. - - -FEDERAL CAKES. - -Sift two pounds of flour into a deep pan, and cut up in it a pound of -fresh butter; rub the butter into the flour with your hands, adding -by degrees, half a pound of powdered white sugar; a tea-spoonful of -powdered cinnamon; a beaten nutmeg; a glass of wine or brandy, and two -glasses of rose water. Beat four eggs very light; and add them to the -mixture with a salt-spoonful of soda melted in a little lukewarm water. -Mix all well together; add, if necessary, sufficient cold water to make -it into a dough just stiff enough to roll out; knead it slightly, and -then roll it out into a sheet about half an inch thick. Cut it out into -small cakes with a tin cutter, or with the edge of a tumbler; dipping -the cutter frequently into flour, to prevent its sticking. Lay the -cakes in shallow pans buttered, or on flat sheets of tin, (taking care -not to let them touch, lest they should run into each other,) and bake -them of a light brown in a brisk oven. They are best the second day. - - -SAVOY BISCUITS.--Take four eggs, and separate the whites from the -yolks. Beat the whites by themselves, to a stiff froth; then add -gradually the yolks, and beat them both together for a long time. Next -add by degrees half a pound of the finest loaf-sugar, powdered and -sifted, beating it in very hard; and the juice of a lemon or orange. -Lastly, stir in a quarter of a pound of sifted flour, a little at a -time. Stir the whole very hard, and then with a spoon lay it on sheets -of white paper, forming it into thin cakes of an oblong or oval shape. -Take care not to place them too close to each other, lest they run. -Grate loaf-sugar over the top of each, to assist in keeping them in -shape. Have the oven quite ready to put them in immediately. It should -be rather brisk. They will bake in a few minutes, and should be but -slightly coloured. They are sometimes called lady-fingers. - - -ALMOND MACCAROONS.--Take a pound of shelled sweet almonds, and a -quarter of a pound of shelled bitter almonds. Blanch them in scalding -water, mix them together, and pound them, one or two at a time, in -a mortar to a very smooth paste; adding frequently a little rose -water to prevent them from oiling and becoming heavy. Prepare a pound -of powdered loaf-sugar. Beat the whites of seven eggs to a stiff -froth, and then beat into it gradually the powdered sugar, adding a -table-spoonful of mixed spice, (nutmeg, mace, and cinnamon.) Then mix -in the pounded almonds, (which it is best to prepare the day before,) -and stir the whole very hard. Form the mixture with a spoon into little -round or oval cakes, upon sheets of buttered white paper, and grate -white sugar over each. Lay the paper in square shallow pans, or on iron -sheets, and bake the maccaroons a few minutes in a brisk oven, till of -a pale brown. When cold, take them off the papers. - -It will be well to try two or three first, and if you find them likely -to lose their shape and run into each other, you may omit the papers -and make the mixture up into little balls with your hands well floured; -baking them in shallow tin pans slightly buttered. - -You may make maccaroons with icing that is left from a cake; adding -pounded almonds &c. - - -COCOA-NUT MACCAROONS.--Beat to a stiff froth the whites of six eggs, -and then beat into it very hard a pound of powdered loaf-sugar. Mix -with it a pound of grated cocoa-nut, or sufficient to make a stiff -paste. Then flour your hands, and make it up into little balls. Lay -them on sheets of buttered white paper, and bake them in a brisk oven; -first grating loaf-sugar over each. They will be done in a few minutes. - -Maccaroons may be made in a similar manner of pounded cream-nuts, -ground-nuts, filberts, or English walnuts. - - -WHITE COCOA-NUT CAKES.--Break up a cocoa-nut; peel, and wash the pieces -in cold water, and grate them. Mix in the milk of the nut and some -powdered loaf-sugar, and then form the grated cocoa-nut into little -balls upon sheets of white paper. Make them all of a regular and -handsome form, and touch the top of each with a spot of red sugar-sand. -Do not bake them, but place them to dry for twenty-four hours, in a -warm room where nothing is likely to disturb them. - - -COCOA-NUT JUMBLES.--Grate a large cocoa-nut. Rub half a pound of butter -into a pound of sifted flour, and wet it with three beaten eggs, and a -little rose water. Add by degrees the cocoa-nut, so as to form a stiff -dough. Flour your hands and your paste-board, and dividing the dough -into equal portions, make the jumbles with your hands into long rolls, -and then curl them round and join the ends so as to form rings. Grate -loaf-sugar over them; lay them in buttered pans, (not so near as to -run into each other,) and bake them in a quick oven from five to ten -minutes. - - -COMMON JUMBLES.--Sift a pound of flour into a large pan. Cut up a -pound of butter into a pound of powdered white sugar, and stir them -to a cream. Beat six eggs till very light, and then pour them all at -once into the pan of flour; next add the butter and sugar, with a -large table-spoonful of mixed mace and cinnamon, two grated nutmegs, -and the juice of two lemons, or a wine glass of rose water. When all -the ingredients are in, stir the mixture very hard with a broad knife. -Having floured your hands and spread some flour on the paste-board, -make the dough into long rolls, (all of equal size,) and form them into -rings by joining the two ends very nicely. Lay them on buttered tins, -and bake them in a quick oven from five to ten minutes. Grate sugar -over them when cool. - - -APEES.--Rub a pound of fresh butter into two pounds of sifted flour, -and mix in a pound of powdered white sugar, a grated nutmeg, a -table-spoonful of powdered cinnamon, and four large table-spoonfuls -of carraway seeds. Add a wine glass of rose water, and mix the whole -with sufficient cold water to make it a stiff dough. Roll it out into -a large sheet about a third of an inch in thickness, and cut it into -round cakes with a tin cutter or with the edge of a tumbler. Lay them -in buttered pans, and bake them in a quick oven, (rather hotter at the -bottom than at the top,) till they are of a very pale brown. - - -WHITE CUP CAKE.--Measure one large coffee cup of cream or rich milk, -(which, for this cake, is best when sour,) one cup of fresh butter; -two cups of powdered white sugar; and four cups of sifted flour. Stir -the butter and sugar together till quite light; then by degrees add -the cream, alternately with half the flour. Beat five eggs as light -as possible, and stir them into the mixture, alternately with the -remainder of the flour. Add a grated nutmeg and a large tea-spoonful -of powdered cinnamon, with rose water to your taste. Lastly, stir in a -very small tea-spoonful of sal-aratus or pearl-ash, melted in a little -tepid water. Having stirred the whole very hard, put it into little -tins; set them in a moderate oven, and bake them about twenty minutes. - - -KISSES.--Powder a pound of the best loaf-sugar. Beat to a strong froth -the whites of eight eggs, and when it is stiff enough to stand alone, -beat into it the powdered sugar, (a tea-spoonful at a time,) adding the -juice of two lemons, or of two large oranges. Having beaten the whole -very hard, drop it in oval or egg-shaped heaps upon sheets of white -paper, smoothing them with a broad knife dipped in cold water. Place -them in a moderate oven, (if it is too cool they will not rise, but -will flatten and run into each other,) and bake them till coloured of -a very pale brown. Then take them off the papers very carefully, place -two bottoms (or flat sides) together so as to unite them in an oval -ball, and lay them on their sides to cool. You may scoop out a little -from the under-surface of each, and put in some jelly. Then stick the -flat sides together. - - -MARMALADE CAKE.--Make a batter as for queen-cake, and bake it in small -tin rings on a griddle. Beat white of egg, and powdered loaf-sugar -according to the preceding receipt, flavouring it with lemon. When the -batter is baked into cakes, and they are quite cool, spread over each -a thick layer of marmalade, and then heap on with a spoon the icing or -white of egg and sugar. Pile it high, and set the cakes in a moderate -oven till the icing is coloured of a very pale brown. - -Instead of small ones you may bake the whole in one large cake. - - -SECRETS.--Take glazed paper of different colours, and cut it into -squares of equal size, fringing two sides of each. Have ready, burnt -almonds, chocolate nuts, and bonbons or sugar-plums of various sorts; -and put one in each paper with a folded slip containing two lines of -verse; or what will be much more amusing, a conundrum with the answer. -Twist the coloured paper so as entirely to conceal their contents, -leaving the fringe at each end. This is the most easy, but there are -various ways of cutting and ornamenting these envelopes. - - -SCOTCH CAKE.--Rub three quarters of a pound of butter into a pound -of sifted flour; mix in a pound of powdered sugar, and a large -table-spoonful of powdered cinnamon. Mix it into a dough with three -well beaten eggs. Roll it out into a sheet; cut it into round cakes, -and bake them in a quick oven; they will require but a few minutes. - - -SCOTCH QUEEN CAKE--Melt a pound of butter by putting it into a skillet -on hot coals. Then set it away to cool. Sift two quarts of oatmeal -into a deep pan, and mix with it a pound of powdered sugar and a -table-spoonful of powdered cinnamon and mace. Make a hole in the -middle, put in the melted butter, and mix it with a knife till you have -formed of the whole a lump of dough. If it is too stiff, moisten it -with a little rose water. Knead it well, and roll it out into a large -oval sheet, an inch thick. Cut it down the middle, and then across, so -as to divide it into four cakes. Prick them with a fork, and crimp or -scollop the edges neatly. Lay them in shallow pans; set them in a quick -oven and bake them of a light brown. This cake will keep a week or two. - -You may mix in with the dough half a pound of currants, picked, washed, -and dried. - - -HONEY CAKES.--Take a quart of strained honey, half a pound of fresh -butter, and a small tea-spoonful of pearl-ash dissolved in a little -sour milk. Add by degrees as much sifted flour as will make a stiff -paste. Work the whole well together. Roll it out about half an inch -thick. Cut it into cakes with the edge of a tumbler or with a tin -cake-cutter. Lay them on buttered tins and bake them with rather a -brisk fire, but see that they do not burn. - - -WAFER CAKES. - -Mix together half a pound of powdered sugar, and a quarter of a pound -of butter; and add to them six beaten eggs. Then beat the whole very -light; stirring into it as much sifted flour as will make a stiff -batter; a powdered nutmeg, and a tea-spoonful of cinnamon; and the -juice of a lemon, or a table-spoonful of rose water. The batter must be -very smooth when it is done, and without a single lump. Heat your wafer -iron on both sides by turning it in the fire; but do not allow it to -get too hot. Grease the inside with butter tied in a rag, (this must be -repeated previous to the baking of every cake,) and put in the batter, -allowing to each wafer two large table-spoonfuls, taking care not to -stir up the batter. Close the iron, and when one side is baked, turn it -on the other; open it occasionally to see if the wafer is doing well. -They should be coloured of a light brown. Take them out carefully with -a knife. Strew them with powdered sugar, and roll them up while warm, -round a smooth stick, withdrawing it when they grow cold. They are best -the day after they are baked. - -If you are preparing for company, fill up the hollow of the wafers with -whipt cream, and stop up the two ends with preserved strawberries, or -with any other small sweetmeat. - - -WONDERS, OR CRULLERS.--Rub half a pound of butter into two pounds of -sifted flour, mixing in three quarters of a pound of powdered sugar. -Add a tea-spoonful of powdered cinnamon, and a grated nutmeg, with a -large table-spoonful of rose water. Beat six eggs very light, and stir -them into the mixture. Mix it with a knife into a soft paste. Then put -it on the paste-board, and roll it out into a sheet an inch thick. If -you find it too soft, knead in a little more flour, and roll it out -over again. Cut it into long slips with a jagging iron, or with a sharp -knife, and twist them into various fantastic shapes. Have ready on hot -coals, a skillet of boiling lard; put in the crullers and fry them of -a light brown, turning them occasionally by means of a knife and fork. -Take them out one by one on a perforated skimmer, that the lard may -drain off through the holes. Spread them out on a large dish, and when -cold grate white sugar over them. - -They will keep a week or more. - - -DOUGH NUTS.--Take two deep dishes, and sift three quarters of a pound -of flour into each. Make a hole in the centre of one of them, and pour -in a wine glass of the best brewer's yeast; mix the flour gradually -into it, wetting it with lukewarm milk; cover it, and set it by the -fire to rise for about two hours. This is setting a sponge. In the -mean time, cut up five ounces of butter into the other dish of flour, -and rub it fine with your hands; add half a pound of powdered sugar, a -tea-spoonful of powdered cinnamon, a grated nutmeg, a table-spoonful -of rose water, and a half pint of milk. Beat three eggs very light, -and stir them hard into the mixture. Then when the sponge is perfectly -light, add it to the other ingredients, mixing them all thoroughly -with a knife. Cover it, and set it again by the fire for another hour. -When it is quite light, flour your paste-board, turn out the lump of -dough, and cut it into thick diamond shaped cakes with a jagging iron. -If you find the dough so soft as to be unmanageable, mix in a little -more flour; but not else. Have ready a skillet of boiling lard; put the -dough-nuts into it, and fry them brown; and when cool grate loaf-sugar -over them. They should be eaten quite fresh, as next day they will be -tough and heavy; therefore it is best to make no more than you want for -immediate use. The New York Oley Koeks are dough-nuts with currants and -raisins in them. - - -WAFFLES.--Put two pints of rich milk into separate pans. Cut up -and melt in one of them a quarter of a pound of butter, warming it -slightly; then, when it is melted, stir it about, and set it away to -cool. Beat eight eggs till very light, and mix them gradually into -the other pan of milk, alternately with half a pound of flour. Then -mix in by degrees the milk that has the butter in it. Lastly, stir in -a large table-spoonful of strong fresh yeast. Cover the pan, and set -it near the fire to rise. When the batter is quite light, heat your -waffle-iron, by putting it among the coals of a clear bright fire; -grease the inside with butter tied in a rag, and then put in some -batter. Shut the iron closely, and when the waffle is done on one side, -turn the iron on the other. Take the cake out by slipping a knife -underneath; and then heat and grease the iron for another waffle. Send -them to table quite hot, four or six on a plate; having buttered them -and strewed over each a mixture of powdered cinnamon, and white sugar. -Or you may send the sugar and cinnamon in a little glass bowl. - -In buying waffle-irons, do not choose those broad shallow ones that are -to hold four at a time; as the waffles baked in them are too small, too -thin, and are never of a good shape. The common sort that bake but two -at once are much the best. They should be of a deep well-cut pattern. - - -NEW YORK COOKIES.--Take a half-pint or a tumbler full of cold water, -and mix it with half a pound of powdered white sugar. Sift three -pounds of flour into a large pan, and cut up in it a pound of butter; -rub the butter very fine into the flour. Add a grated nutmeg, and a -tea-spoonful of powdered cinnamon, with a wine glass of rose water. -Work in the sugar, and make the whole into a stiff dough, adding, if -necessary, a little cold water. Dissolve a tea-spoonful of soda in just -enough tepid water to cover it; and mix it in at the last. Take the -lump of dough out of the pan, and knead it on the paste-board till it -becomes quite light. Then roll it out rather more than half an inch -thick, and cut it into square cakes with a jagging iron or with a -sharp knife. Stamp the surface of each with a cake print. Lay them in -buttered pans, and bake them of a light brown in a brisk oven. - -They are similar to what are called New Year's cakes, and will keep two -or three weeks. - -In mixing the dough, you may add three table-spoonfuls of carraway -seeds. - - -SUGAR BISCUIT.--Wet a pound of sugar with two large tea-cups full of -milk; and rub a pound of butter into two pounds of flour; adding a -table-spoonful of cinnamon, or a handful of carraway seeds. Mix in the -sugar, add a tea-spoonful of soda dissolved, and make the whole into -a stiff dough. Knead it, and then roll it out into a sheet about half -an inch thick. Beat it on both sides with the rolling-pin, and then -cut it out with the edge of a tumbler into round cakes. Prick them -with a fork, lay them in buttered pans, and bake them light brown in -a quick oven. You may colour them yellow by mixing in with the other -ingredients a little of the infusion of saffron. These are the hard -sugar-biscuits. - - -RUSKS.--Sift three pounds of flour into a large pan, and rub into -it half a pound of butter, and half a pound of sugar. Beat two eggs -very light, and stir them into a pint and a half of milk, adding two -table-spoonfuls of rose water, and three table-spoonfuls of the best -and strongest yeast. Make a hole in the middle of the flour, pour in -the liquid, and gradually mix the flour into it till you have a thick -batter. Cover it, and set it by the fire to rise. When it is quite -light, put it on your paste-board and knead it well. Then divide -it into small round cakes and knead each separately. Lay them very -near each other in shallow iron pans that have been sprinkled with -flour. Prick the top of each rusk with a fork, and set them by the -fire to rise again for half an hour or more. When they are perfectly -light, bake them in a moderate oven. They are best when fresh. Soft -sugar-biscuits are made the same way. - -You can convert them into what are called Hard Rusks, or Tops and -Bottoms, by splitting them in half, and putting them again into the -oven to harden and crisp. - - -MILK BISCUIT.--Cut up three quarters of a pound of butter in a quart of -milk, and set it near the fire to warm, till the butter becomes soft; -then with a knife, mix it thoroughly with the milk, and set it away to -cool. Afterwards stir in two wine glasses of strong fresh yeast, and -add by degrees as much sifted flour as will make a dough just stiff -enough to roll out. As soon as it is mixed, roll it into a thick sheet, -and cut it out into round cakes with the edge of a tumbler or a wine -glass. Sprinkle a large iron pan with flour; lay the biscuits in it, -cover it and set it to rise near the fire. When the biscuits are quite -light, knead each one separately; prick them with a fork, and set them -again in a warm place for about half an hour. When they are light -again, bake them in a moderate oven. They should be eaten fresh, and -pulled open with the fingers, as splitting them with a knife will make -them heavy. - - -WHITE GINGERBREAD. - -Sift two pounds of flour into a deep pan, and rub into it three -quarters of a pound of butter; then mix in a pound of common white -sugar powdered; and three table-spoonfuls of the best white ginger. -Having beaten four eggs very light, mix them gradually with the other -ingredients in the pan, and add a small tea-spoonful of pearl-ash -melted in a wine glass of sour milk. Stir the whole as hard as -possible. Flour your paste-board; lay the lump of dough upon it, and -roll it out into a sheet an inch thick; adding more flour if necessary. -Butter a large shallow square pan. Lay the dough into it, and bake it -in a moderate oven. When cold, cut it into squares. Or you may cut it -out into separate cakes with a jagging iron, previous to baking. You -must be careful not to lay them too close together in the pan, lest -they run into each other. - - -COMMON GINGERBREAD.--Cut up a pound of butter in a quart of West India -molasses, which must be perfectly sweet; sugar-house molasses will -make it hard and heavy. Warm it slightly, just enough to melt the -butter. Crush with the rolling-pin, on the paste-board, half a pound -of brown sugar, and add it by degrees to the molasses and butter; then -stir in three table-spoonfuls of ginger, a large tea-spoonful of -powdered cloves, and a tea-spoonful of powdered cinnamon. Add gradually -sufficient flour to make a dough stiff enough to roll out easily; and -lastly, a small tea-spoonful of pearl-ash melted in a little sour milk. -Mix and stir the dough very hard with a spaddle, or a wooden spoon; -but do not knead it. Then divide it with a knife into equal portions; -and, having floured your hands, roll it out on the paste-board into -long even strips. Place them in shallow tin pans, that have been -buttered; either laying the strips side by side in straight round -sticks, (uniting them at both ends,) or coil them into rings one within -another, as you see them at the cake shops. Bake them in a brisk oven, -taking care that they do not burn; gingerbread scorching sooner than -any other cake. - -To save time and trouble, you may roll out the dough into a sheet near -an inch thick, and cut it into round flat cakes with a tin cutter, or -with the edge of a tumbler. - -Ground ginger loses much of its strength by keeping. Therefore it will -be frequently found necessary to put in more than the quantity given in -the receipt. - - -GINGERBREAD NUTS.--Rub half a pound of butter into a pound and a half -of sifted flour; and mix in half a pound of brown sugar, crushed -fine with the rolling-pin. Add three table-spoonfuls of ginger, a -tea-spoonful of powdered cloves, and a tea-spoonful of powdered -cinnamon. Stir in a pint of molasses, and the grated peel of a large -lemon, but not the juice, as you must add at the last a very small -tea-spoonful of pearl-ash dissolved in tepid water, and pearl-ash -entirely destroys the taste of lemon-juice and of every other acid. -Stir the whole mixture very hard with a spaddle or with a wooden spoon, -and make it into a lump of dough just stiff enough to roll out into a -sheet about half an inch thick. Cut it out into small cakes about the -size of a quarter dollar; or make it up, with your hands well floured, -into little round balls, flattening them on the top. Lay them in -buttered pans, and bake them in a moderate oven. They will keep several -weeks. Use West India molasses. - - -FRANKLIN CAKE.--Mix together a pint of molasses, and half a pint of -milk, and cut up in it half a pound of butter. Warm them just enough -to melt the butter, and then stir in six ounces of brown sugar; adding -three table-spoonfuls of ginger, a table-spoonful of powdered cinnamon, -a tea-spoonful of powdered cloves, and a grated nutmeg. Beat seven eggs -very light, and stir them gradually into the mixture, in turn with a -pound and two ounces of flour. Add, at the last, the grated peel and -juice of two large lemons or oranges; the peel grated very fine. This -gingerbread requires no pearl-ash. Stir the mixture very hard; put it -into little queen-cake tins, well buttered; and bake it in a moderate -oven. It is best the second day, and will keep soft a week. Use West -India molasses. - - -GINGER PLUM CAKE.--Stone a pound and a half of raisins, and cut them in -two. Wash and dry half a pound of currants. Sift into a pan two pounds -of flour. Put into another pan a pound of brown sugar, (rolled fine,) -and cut up in it a pound of fresh butter. Stir the butter and sugar -to a cream, and add to it two table-spoonfuls of the best ginger, one -table-spoonful of powdered cinnamon; and one of powdered cloves. Then -beat six eggs very light, and add them gradually to the butter and -sugar, in turn with the flour and a quart of molasses. Lastly, stir in -a tea-spoonful of pearl-ash dissolved in lukewarm water and add by -degrees the fruit, which must be well dredged with flour. Stir all very -hard; put the mixture into a buttered pan, and bake it in a moderate -oven. Use West India molasses. - - -MOLASSES CANDY.--Mix a pound of the best brown sugar with two quarts -of West India molasses, (which must be perfectly sweet,) and boil it -in a preserving kettle over a moderate fire for three hours, skimming -it well, and stirring it frequently after the scum has ceased to rise; -taking care that it does not burn. Have ready the grated rind and the -juice of three lemons, and stir them into the molasses after it has -boiled about two hours and a half; or you may substitute the juice -and rind of three large oranges. The flavour of the lemon will all be -boiled out if it is put in too soon. The mixture should boil at least -three hours, that it may be crisp and brittle when cold. If it is taken -off the fire too soon, or before it has boiled sufficiently, it will -not congeal, but will be tough and ropy, and must be boiled over again. -It will cease boiling of itself when it is thoroughly done. Then take -it off the fire; have ready a square tin pan; put the mixture into it, -and set it away to cool. The pan should be buttered. - -You may make molasses candy with almonds blanched and slit into pieces; -stir them in by degrees after the mixture has boiled two hours and a -half. Or you may blanch a quart of ground-nuts and put them in instead -of the almonds. - - -NOUGAT.--Blanch a pound of shelled sweet almonds; and with an -almond-cutter, or a sharp penknife, split each almond into two slips. -Spread them over a large dish, and place them in a gentle oven. Powder -two pounds of the best loaf-sugar, and put it into a preserving pan -without a drop of water. Set it on a chafing-dish over a slow fire, -or on a hot stove, and stir it with a wooden spoon till the heat has -entirely dissolved it. Then take the almonds out of the oven, and mix -with them the juice of two or three lemons. Put them into the sugar a -few at a time, and let them simmer till it becomes a thick stiff paste, -stirring it hard all the while. Have ready a mould, or a square tin -pan, greased all over the inside with sweet oil; put the mixture into -it; smooth it evenly, and set it in a cold place to harden. When almost -hard cut it into long slips. - - -LEMON DROPS.--Squeeze some lemon-juice into a pan. Pound in a mortar -some of the best loaf-sugar, and then sift it through a very fine -sieve. Mix it with the lemon-juice, making it so thick that you can -scarcely stir it. Put it into a porcelain saucepan, set it on hot -coals, and stir it with a wooden spoon five minutes or more. Then take -off the pan, and with the point of a knife drop the liquid on writing -paper. When cold, the drops will easily come off. - -Peppermint drops may be made as above, substituting for the lemon-juice -essence of peppermint. - -Orange drops may be made in the same manner. - - - - -WARM CAKES FOR BREAKFAST AND TEA. - - -BUCKWHEAT CAKES. - -Take a quart of buckwheat meal, mix with it a tea-spoonful of salt, -and add a handful of Indian meal. Pour two table-spoonfuls of the best -brewer's yeast into the centre of the meal. Then mix it with lukewarm -water till it becomes a batter. Cover it, put it in a warm place and -set it to rise; it will take about three hours. When it is quite light, -and covered with bubbles, it is fit to bake. Put your griddle over the -fire, and let it get quite hot before you begin. Grease it well with -a piece of butter tied in a rag. Then dip out a large ladle full of -the batter and bake it on the griddle; turning it with a broad wooden -paddle. Let the cakes be of large size, and even at the edges. Ragged -edges to batter cakes look very badly. Butter them as you take them off -the griddle. Put several on a plate, and cut them across in six pieces. - -Grease the griddle anew, between baking each cake. - -If your batter has been mixed over night and is found to be sour in the -morning, melt in warm water a piece of pearl-ash the size of a grain of -corn, or a little larger; stir it into the batter; let it set half an -hour, and then bake it. The pearl-ash will remove the sour taste, and -increase the lightness of the cakes. - - -FLANNEL CAKES.--Put a table-spoonful of butter into a quart of milk, -and warm them together till the butter has melted; then stir it well, -and set it away to cool. Beat five eggs as light as possible, and stir -them into the milk in turn with three pints of sifted flour; add a -small tea-spoonful of salt, and a large table-spoonful and a half of -the best fresh yeast. Set the pan of batter near the fire to rise; and -if the yeast is good, it will be light in three hours. Then bake it on -a griddle in the manner of buckwheat cakes. Send them to table hot, and -cut across into four pieces. This batter may be baked in waffle-irons. -If so, send to table with the cakes powdered white sugar and cinnamon. - - -INDIAN BATTER CAKES.--Mix together a quart of sifted Indian meal, (the -yellow meal is best for all purposes,) and a handful of wheat flour. -Warm a quart of milk, and stir into it a small tea-spoonful of salt, -and two large table-spoonfuls of the best fresh yeast. Beat three eggs -very light, and stir them gradually into the milk in turn with the -meal. Cover it, and set it to rise for three or four hours. When quite -light, bake it on a griddle in the manner of buckwheat cakes. Butter -them, cut them across, and send them to table hot, with molasses in a -sauce-boat. - -If the batter should chance to become sour before it is baked, stir -in about a salt-spoonful of pearl-ash dissolved in a little lukewarm -water; and let it set half an hour longer before it is baked. - - -INDIAN MUSH CAKES.--Pour into a pan three pints of cold water, and stir -gradually into it a quart of sifted Indian meal which has been mixed -with half a pint of wheat flour, and a small tea-spoonful of salt. Give -it a hard stirring at the last. Have ready a hot griddle, and bake the -batter immediately, in cakes about the size of a saucer. Send them to -table piled evenly, but not cut. Eat them with butter or molasses. - -This is the most economical and expeditious way of making soft Indian -cakes; but it cannot be recommended as the best. It will be some -improvement to mix the meal with milk rather than water. - - -JOHNNY CAKE.--Sift a quart of Indian meal into a pan; make a hole in -the middle, and pour in a pint of warm water. Mix the meal and water -gradually into a batter, adding a small tea-spoonful of salt. Beat -it very hard, and for a long time, till it becomes quite light. Then -spread it thick and even on a stout piece of smooth board. Place -it upright on the hearth before a clear fire, with a flat iron or -something of the sort to support the board behind, and bake it well. -Cut it into squares, and split and butter them hot. - - -INDIAN FLAPPERS.--Have ready a pint of sifted Indian meal, mixed with -a handful of wheat flour, and a small tea-spoonful of salt. Beat four -eggs very light, and stir them by degrees into a quart of milk, in turn -with the meal. They can be made in a very short time, and should be -baked as soon as mixed, on a hot griddle; allow a large ladle full of -batter to each cake, and make them all of the same size. Send them to -table hot, buttered and cut in half. - - -INDIAN MUFFINS.--Sift and mix together a pint and a half of yellow -Indian meal, and a handful of wheat flour. Melt a quarter of a pound of -fresh butter in a quart of milk. Beat four eggs very light, and stir -into them alternately (a little at a time of each) the milk when it -is quite cold, and the meal; adding a small tea-spoonful of salt. The -whole must be beaten long and hard. Then butter some muffin rings; set -them on a hot griddle, and pour some of the batter into each. - -Send the muffins to table hot, and split them by pulling them open with -your fingers, as a knife will make them heavy. Eat them with butter, -molasses or honey. - - -WATER MUFFINS.--Put four table-spoonfuls of fresh strong yeast into a -pint of lukewarm water. Add a little salt; about a small tea-spoonful; -then stir in gradually as much sifted flour as will make a thick -batter. Cover the pan, and set it in a warm place to rise. When it is -quite light, and your griddle is hot, grease and set your muffin rings -on it; having first buttered them round the inside. Dip out a ladle -full of the batter for each ring, and bake them over a quick fire. Send -them to table hot, and split them by pulling them open with your hands. - - -COMMON MUFFINS.--Having melted three table-spoonfuls of fresh butter -in three pints of warm milk, set it away to cool. Then beat three eggs -as light as possible, and stir them gradually into the milk when it is -quite cold; adding a tea-spoonful of salt. Stir in by degrees enough -of sifted flour to make a batter as thick as you can conveniently beat -it; and lastly, add two table-spoonfuls of strong fresh yeast from the -brewery. Cover the batter and set it in a warm place to rise. It should -be light in about three hours. Having heated your griddle, grease it -with some butter tied in a rag; grease your muffin rings round the -inside, and set them on the griddle. Take some batter out of the pan -with a ladle or a large spoon, pour it lightly into the rings, and bake -the muffins of a light brown. When done, break or split them open with -your fingers; butter them and send them to table hot. - - -SODA BISCUITS.--Melt half a pound of butter in a pint of warm milk, -adding a tea-spoonful of soda; and stir in by degrees half a pound of -sugar. Then sift into a pan two pounds of flour; make a hole in the -middle; pour in the milk, &c., and mix it with the flour into a dough. -Put it on your paste-board, and knead it long and hard till it becomes -very light. Roll it out into a sheet half an inch thick. Cut it into -little round cakes with the top of a wine glass, or with a tin cutter -of that size; prick the tops; lay them on tins sprinkled with flour, or -in shallow iron pans; and bake them of a light brown in a quick oven; -they will be done in a few minutes. These biscuits keep very well. - - -A SALLY LUNN.--This cake is called after the inventress. Sift into a -pan a pound and a half of flour. Make a hole in the middle, and put -in two ounces of butter warmed in a pint of milk, a salt-spoonful of -salt, three well-beaten eggs, and two table-spoonfuls of the best fresh -yeast. Mix the flour well into the other ingredients, and put the whole -into a square tin pan that has been greased with butter. Cover it, set -it in a warm place, and when it is quite light, bake it in a moderate -oven. Send it to table hot, and eat it with butter. - -Or, you may bake it on a griddle, in small muffin rings, pulling the -cakes open and buttering them when brought to table. - - -SHORT CAKES.--Rub three quarters of a pound of fresh butter into a -pound and a half of sifted flour; and make it into a dough with a -little cold water. Roll it out into a sheet half an inch thick, and cut -it into round cakes with the edge of a tumbler. Prick them with a fork; -lay them in a shallow iron pan sprinkled with flour, and bake them in -a moderate oven till they are brown. Send them to table hot; split and -butter them. - - -TEA BISCUIT.--Melt a quarter of a pound of fresh butter in a quart of -warm milk, and add a salt-spoonful of salt. Sift two pounds of flour -into a pan, make a hole in the centre, and put in three table-spoonfuls -of the best brewer's yeast. Add the milk and butter and mix it into a -stiff paste. Cover it and set it by the fire to rise. When quite light, -knead it well, roll it out an inch thick, and cut it into round cakes -with the edge of a tumbler. Prick the top of each with a fork; lay them -in buttered pans and bake them light brown. Send them to table warm, -and split and butter them. - - -RICE CAKES.--Pick and wash half a pint of rice, and boil it very soft. -Then drain it, and let it get cold. Sift a pint and a half of flour -over the pan of rice, and mix in a quarter of a pound of butter that -has been warmed by the fire, and a salt-spoonful of salt. Beat five -eggs very light, and stir them gradually into a quart of milk. Beat the -whole very hard, and bake it in muffin rings, or in waffle-irons. Send -them to table hot, and eat them with butter, honey, or molasses. - -You may make these cakes of rice flour instead of mixing together whole -rice and wheat flour. - - -CREAM CAKES.--Having beaten three eggs very light, stir them into a -quart of cream alternately with a quart of sifted flour; and add one -wine glass of strong yeast, and a salt-spoon of salt. Cover the batter, -and set it near the fire to rise. When it is quite light, stir in a -large table-spoonful of butter that has been warmed by the fire. Bake -the cakes in muffin rings, and send them to table hot, split with your -fingers, and buttered. - - -FRENCH ROLLS.--Sift a pound of flour into a pan, and rub into it two -ounces of butter; mix in the whites only of three eggs, beaten to a -stiff froth, and a table-spoonful of strong yeast; add sufficient milk -to make a stiff dough, and a salt-spoonful of salt. Cover it and set -it before the fire to rise. It should be light in an hour. Then put it -on a paste-board, divide it into rolls, or round cakes; lay them in a -floured square pan, and bake them about ten minutes in a quick oven. - - -COMMON ROLLS.--Sift two pounds of flour into a pan, and mix with it a -tea-spoonful of salt. Warm together a jill of water and a jill of milk. -Make a hole in the middle of the pan of flour; mix with the milk and -water a jill of the best yeast, and pour it into the hole. Mix into the -liquid enough of the surrounding flour to make a thin batter, which you -must stir till quite smooth and free from lumps. Then strew a handful -of flour over the top, and set it in a warm place to rise for two hours -or more. When it is quite light, and has cracked on the top, make it -into a dough with some more milk and water. Knead it well for ten -minutes. Cover it, and set it again to rise for twenty minutes. Then -make the dough into rolls or round balls. Bake them in a square pan, -and send them to table hot, cut in three, buttered and put together -again. - - - - -BREAD. - -Take one peck or two gallons of fine wheat flour, and sift it into a -kneading trough, or into a small clean tub, or a large broad earthen -pan; and make a deep hole in the middle of the heap of flour, to begin -the process by what is called setting a sponge. Have ready half a pint -of warm water, which in summer should be only lukewarm, but even in -winter it must not be hot or boiling, and stir it well into half a pint -of strong fresh yeast; (if the yeast is home-made you must use from -three quarters to a whole pint;) then pour it into the hole in the -middle of the flour. With a spoon work in the flour round the edges -of the liquid, so as to bring in by degrees sufficient flour to form -a thin batter, which must be well stirred about, for a minute or two. -Then take a handful of flour, and scatter it thinly over the top of -this batter, so as to cover it entirely. Lay a warmed cloth over the -whole, and set it to rise in a warm place; in winter put it nearer the -fire than in summer. When the batter has risen so as to make cracks in -the flour on the top, scatter over it three or four table-spoonfuls -(not more) of fine salt, and begin to form the whole mass into a dough; -commencing round the hole containing the batter, and pouring as much -soft water as is necessary to make the flour mix with the batter; -the water must never be more than lukewarm. When the whole is well -mixed, and the original batter which is to give fermentation to the -dough is completely incorporated with it, knead it hard, turning it -over, pressing it, folding it, and working it thoroughly with your -clenched hands for twenty minutes or half an hour; or till it becomes -perfectly light and stiff. The goodness of bread depends much on the -kneading, which to do well requires strength and practice. When it has -been sufficiently worked, form the dough into a lump in the middle -of the trough or pan, and scatter a little dry flour thinly over it: -then cover it, and set it again in a warm place to undergo a farther -fermentation; for which, if all has been done rightly, about twenty -minutes or half an hour will be sufficient. - -The oven should be hot by the time the dough has remained twenty -minutes in the lump. If it is a brick oven it should be heated by -faggots or small light wood, allowed to remain in till burnt down into -coals. When the bread is ready, clear out the coals, and sweep and wipe -the floor of the oven clean. Introduce nothing wet into the oven, as -it may crack the bricks when they are hot. Try the heat of the bottom -by throwing in some flour; and if it scorches and burns black, do not -venture to put in the bread till the oven has had time to become cooler. - -Put the dough on the paste-board, (which must be sprinkled with flour,) -and divide it into loaves, forming them of a good shape. Place them in -the oven, and close up the door, which you may open once or twice to -see how the bread is going on. The loaves will bake in from two hours -and a half to three hours, or more, according to their size. When the -loaves are done, wrap each in a clean coarse towel, and stand them up -on end to cool slowly. It is a good way to have the cloths previously -made damp by sprinkling them plentifully with water, and letting them -lie awhile rolled up tightly. This will make the crust of the bread -less dry and hard. Bread should be kept always wrapped in a cloth, and -covered from the air in a box or basket with a close lid. Unless you -have other things to bake at the same time, it is not worth while to -heat a brick oven for a small quantity of bread. Two or three loaves -can be baked very well in a stove, (putting them into square iron -pans,) or in a Dutch oven.[J] - -If the bread has been mixed over night (which should never be done in -warm weather) and is found, on tasting it, to be sour in the morning, -melt a tea-spoonful of pearl-ash in a little milk-warm water, and -sprinkle it over the dough; let it set half an hour, and then knead -it. This will remove the acidity, and rather improve the bread in -lightness. If dough is allowed to freeze it is totally spoiled. All -bread that is sour, heavy, or ill-baked is not only unpalatable, but -extremely unwholesome, and should never be eaten. These accidents so -frequently happen when bread is made at home by careless, unpractised -or incompetent persons, that families who live in cities or towns will -generally risk less and save more, by obtaining their bread from a -professional baker. - -If you like a little Indian in your wheat bread, prepare rather a -larger quantity of warm water for setting the sponge; stirring into the -water, while it is warming, enough of sifted Indian meal to make it -like thin gruel. Warm water that has had pumpkin boiled in it is very -good for bread. - -Strong fresh yeast from the brewery should always be used in preference -to any other. If the yeast is home-made, or not very strong and -fresh, double or treble the quantity mentioned in the receipt will be -necessary to raise the bread. On the other hand, if too much yeast is -put in, the bread will be disagreeably bitter.[K] - -You may take off a portion of the dough that has been prepared for -bread, make it up into little round cakes or rolls, and bake them for -breakfast or tea. - - -FOOTNOTES: - -[J] If you bake bread in a Dutch oven, take off the lid when the loaf -is done, and let it remain in the oven uncovered for a quarter of an -hour. - -[K] If you are obliged from its want of strength to put in a large -quantity of yeast, mix with it two or three handfuls of bran; add the -warm water to it, and then strain it through a sieve or cloth; or you -may correct the bitterness by putting in a few bits of charcoal and -then straining it. - - -BRAN BREAD.--Sift into a pan three quarts of unbolted wheat meal. Stir -a jill of strong yeast, and a jill of molasses into a quart of soft -water, (which must be warm but not hot,) and add a small tea-spoonful -of pearl-ash, or sal-aratus. Make a hole in the heap of flour, pour -in the liquid, and proceed in the usual manner of making bread. This -quantity may be made into two loaves. Bran bread is considered very -wholesome; and is recommended to persons afflicted with dyspepsia. - - -RYE AND INDIAN BREAD.--Sift two quarts of rye, and two quarts of Indian -meal, and mix them well together. Boil three pints of milk; pour it -boiling hot upon the meal; add two tea-spoonfuls of salt, and stir the -whole very hard. Let it stand till it becomes of only a lukewarm heat, -and then stir in half a pint of good fresh yeast; if from the brewery -and quite fresh, a smaller quantity will suffice. Knead the mixture -into a stiff dough, and set it to rise in a pan. Cover it with a thick -cloth that has been previously warmed, and set it near the fire. When -it is quite light, and has cracked all over the top, make it into two -loaves, put them into a moderate oven, and bake them two hours and a -half. - - -COMMON YEAST.--Put a large handful of hops into two quarts of boiling -water, which must then be set on the fire again, and boiled twenty -minutes with the hops. Have ready in a pan three pints of sifted flour; -strain the liquid, and pour half of it on the flour. Let the other half -stand till it becomes cool, and then mix it gradually into the pan -with the flour, &c. Then stir into it half a pint of good strong yeast, -fresh from the brewery if possible; if not, use some that was left of -the last making. You may increase the strength by stirring into your -yeast before you bottle it, four or five large tea-spoonfuls of brown -sugar, or as many table-spoonfuls of molasses. - -Put it into clean bottles, and cork them loosely till the fermentation -is over. Next morning put in the corks tightly, and set the bottles -in a cold place. When you are going to bottle the yeast it will be an -improvement to place two or three raisins at the bottom of each bottle. -It is best to make yeast very frequently; as, with every precaution, -it will scarcely keep good a week, even in cold weather. If you are -apprehensive of its becoming sour, put into each bottle a lump of -pearl-ash the size of a hazle-nut. - - -BRAN YEAST.--Mix a pint of wheat bran, and a handful of hops with a -quart of water, and boil them together about twenty minutes. Then -strain it through a sieve into a pan; when the liquid becomes only -milk-warm, stir into it four table-spoonfuls of brewer's yeast, and two -of brown sugar, or four of molasses. Put it into a wooden bowl, cover -it, and set it near the fire for four or five hours. Then bottle it, -and cork it tightly next day. - - -PUMPKIN YEAST.--Pare a fine ripe pumpkin, and cut it into pieces. Put -them into a kettle with a large handful of hops, and as much water as -will cover them. Boil them till the pumpkin is soft enough to pass -through a cullender. Having done this, put the pulp into a stone jar, -adding half a pint of good strong yeast to set it into a fermentation. -The yeast must be well stirred into the pumpkin. Leave the jar -uncovered till next day; then secure it tightly with a cork. If pumpkin -yeast is well made, and of a proper consistence, neither too thick nor -too thin, it will keep longer than any other. - - -BAKER'S YEAST.--To a gallon of soft water put two quarts of wheat bran, -one quart of ground malt, (which may be obtained from a brewery,) and -two handfuls of hops. Boil them together for half an hour. Then strain -it through a sieve, and let it stand till it is cold; after which put -to it two large tea-cups of molasses, and half a pint of strong yeast. -Pour it into a stone jug, and let it stand uncorked till next morning. -Then pour off the thin liquid from the top, and cork the jug tightly. -When you are going to use the yeast, if it has been made two or three -days, stir in a little pearl-ash dissolved in warm water, allowing a -lump the size of a hickory-nut to a pint of yeast. This will correct -any tendency to sourness, and make the yeast more brisk. - - -TO MAKE BUTTER. - -Scald your milk pans every day after washing them; and let them set -till the water gets cold. Then wipe them with a clean cloth. Fill them -all with cold water half an hour before milking time, and do not pour -it out till the moment before you are ready to use the pans. Unless all -the utensils are kept perfectly sweet and nice, the cream and butter -will never be good. Empty milk-pans should stand all day in the sun. - -When you have strained the milk into the pans, (which should be broad -and shallow,) place them in the spring-house, setting them down in -the water. After the milk has stood twenty-four hours, skim off the -cream, and deposite it in a large deep earthen jar, commonly called a -crock, which must be kept closely covered, and stirred up with a stick -at least twice a day, and whenever you add fresh cream to it. This -stirring is to prevent the butter from being injured by the skin that -will gather over the top of the cream. - -You should churn at least twice a week, for if the cream is allowed to -stand too long, the butter will inevitably have a bad taste. Add to the -cream the strippings of the milk. - -Butter of only two or three days gathering is the best. With four or -five good cows, you may easily manage to have a churning every three -days. If your dairy is on a large scale, churn every two days. - -Have your churn very clean, and rinse and cool it with cold water. A -barrel churn is best; though a small upright one, worked by a staff or -dash, will do very well where there are but one or two cows. - -Strain the cream from the crock into the churn, and put on the lid. -Move the handle slowly in warm weather, as churning too fast will make -the butter soft. When you find that the handle moves heavily and with -great difficulty, the butter has come; that is, it has separated from -the thin fluid and gathered into a lump, and it then is not necessary -to churn any longer. Take it out with a wooden ladle, and put it into -a small tub or pail. Squeeze and press it hard with the ladle, to get -out all that remains of the milk. Add a little salt, and then squeeze -and work it for a long time. If any of the milk is allowed to remain -in, it will speedily turn sour and spoil the butter. Set it away in a -cool place for three hours, and then work it over again.[L] Wash it in -cold water; weigh it; make it up into separate pounds, smoothing and -shaping it; and clap each pound on your wooden butter print, dipping -the print every time in cold water. Spread a clean linen cloth on a -bench in the spring-house; place the butter on it, and let it set till -it becomes perfectly hard. Then wrap each pound in a separate piece of -linen that has been dipped in cold water. - -Pour the buttermilk into a clean crock, and place it in the -spring-house, with a saucer to dip it out with. Keep the pot covered. -The buttermilk will be excellent the first day; but afterwards it will -become too thick and sour. Winter buttermilk is never very palatable. - -Before you put away the churn, wash and scald it well; and the day that -you use it again, keep it for an hour or more filled with cold water. - -In cold weather, churning is a much more tedious process than in -summer, as the butter will be longer coming. It is best then to have -the churn in a warm room, or near the fire. - -If you wish to prepare the butter for keeping a long time, take it -after it has been thoroughly well made, and pack it down tightly into a -large jar. You need not in working it, add more salt than if the butter -was to be eaten immediately. But preserve it by making a brine of fine -salt, dissolved in water. The brine must be strong enough to bear up -an egg on the surface without sinking. Strain the brine into the jar, -so as to be about two inches above the butter. Keep the jar closely -covered, and set it in a cool place. - -When you want any of the butter for use, take it off evenly from the -top; so that the brine may continue to cover it at a regular depth. - -This receipt for making butter is according to the method in use -at the best farm-houses in Pennsylvania, and if exactly followed -will be found very good. The badness of butter is generally owing to -carelessness or mismanagement; to keeping the cream too long without -churning; to want of cleanliness in the utensils; to not taking the -trouble to work it sufficiently; or to the practice of salting it so -profusely as to render it unpleasant to the taste, and unfit for cakes -or pastry. All these causes of bad butter are inexcusable, and can -easily be avoided. Unless the cows have been allowed to feed where -there are bitter weeds or garlic, the milk cannot naturally have any -disagreeable taste, and therefore the fault of the butter must be the -fault of the maker. Of course, the cream is much richer where the -pasture is fine and luxuriant; and in winter, when the cows have only -dry food, the butter must be consequently whiter and more insipid than -in the grazing season. Still, if properly made, even winter butter -cannot taste badly. - -Many economical housekeepers always buy for cooking, butter of inferior -quality. This is a foolish practice; as when it is bad, the taste will -predominate through all attempts to disguise it, and render every thing -unpalatable with which it is combined. As the use of butter is designed -to improve and not to spoil the flavour of cookery, it is better to -omit it altogether, and to substitute something else, unless you can -procure that which is good. Lard, suet, beef-drippings, and sweet oil, -may be used in the preparation of various dishes; and to eat with bread -or warm cakes, honey, molasses, or stewed fruit, &c. are far superior -to bad butter. - - -FOOTNOTES: - -[L] A marble slab or table will be found of great advantage in working -and making up butter. - - -CHEESE. - -In making _good_ cheese, skim milk is never used. The milk should -either be warm from the cow or heated to that temperature over the -fire. When the rennet is put in, the heat of the milk should be from -90° to 96°. Three quarts of milk will yield, on an average, about a -pound of cheese. In infusing the rennet, allow a quart of lukewarm -water, and a table-spoonful of salt to a piece about half the size -of your hand. The rennet must soak all night in the water before it -can be fit for use. In the morning (after taking as much of it as you -want) put the rennet water into a bottle and cork it tightly. It will -keep the better for adding to it a wine glass of brandy If too large a -proportion of rennet is mixed with the milk, the cheese will be tough -and leathery. - -To make a very good cheese, take three buckets of milk warm from the -cow, and strain it immediately into a large tub or kettle. Stir into -it half a tea-cupful of infusion of rennet or rennet-water; and having -covered it, set it in a warm place for about half an hour, or till it -becomes a firm curd. Cut the curd into squares with a large knife, or -rather with a wooden slitting-dish, and let it stand about fifteen -minutes. Then break it up fine with your hands, and let it stand a -quarter of an hour longer. Then pour off from the top as much of the -whey as you can; tie up the curd in a linen cloth or bag, and hang it -up to drain out the remainder of the whey; setting a pan under it to -catch the droppings. After all the whey is drained out, put the curd -into the cheese-tray, and cut it again into slices; chop it coarse; -put a cloth about it; place it in the cheese-hoop or mould, and set it -in the screw press for half an hour, pressing it hard.[M] Then take -it out; chop the curd very fine; add salt to your taste; and put it -again into the cheese-hoop with a cloth about it, and press it again. -You must always wet the cloth all over to prevent its sticking to the -cheese, and tearing the surface. Let it remain in the press till next -morning, when you must take it out and turn it; then wrap it in a clean -wet cloth, and replace it in the press, where it must remain all day. -On the following morning again take out the cheese; turn it, renew the -cloth, and put it again into the press. Three days pressing will be -sufficient. - -When you finally take it out of the press, grease the cheese all over -with lard, and put it on a clean shelf in a dry dark room, or in a wire -safe. Wipe, grease, and turn it carefully every day. If you omit this a -single day the cheese will spoil. Keep the shelf perfectly clean, and -see that the cheese does not stick to it. When the cheese becomes firm, -you may omit the greasing; but continue to rub it all over every day -with a clean dry cloth. Continue this for five or six weeks; the cheese -will then be fit to eat. - -The best time for making cheese is when the pasture is in perfection. - -You may enrich the colour of the cheese by a little anatto or arnotta; -of which procure a small quantity from the druggist, powder it, tie it -in a muslin rag, and hold it in the warm milk, (after it is strained,) -pressing out the colouring matter with your fingers, as laundresses -press their indigo or blue rag in the tub of water. Anatto is perfectly -harmless. - -After they begin to dry, (or ripen, as it is called,) it is the custom -in some dairy-farms, to place the cheeses in the haystack, and keep -them there among the hay for five or six weeks. This is said greatly to -improve their consistence and flavour. Cheeses are sometimes ripened by -putting them every day in fresh grass. - - -FOOTNOTES: - -[M] If you are making cheese on a small scale, and have not a regular -press, put the curd (after you have wrapped it in a cloth) into a small -circular wooden box or tub with numerous hole's bored in the bottom; -and with a lid that fits the inside exactly. Lay heavy weights on the -lid in such a manner as to press evenly all over. - - -SAGE CHEESE.--Take some of the young top leaves of the sage plant, and -pound them in a mortar till you have extracted the juice. Put the juice -into a bowl, wipe out the mortar, put in some spinach leaves, and pound -them till you have an equal quantity of spinach juice. Mix the two -juices together, and stir them into the warm milk immediately after you -have put in the rennet. You may use sage juice alone; but the spinach -will greatly improve the colour; besides correcting the bitterness of -the sage. - - -STILTON CHEESE.--Having strained the morning's milk, and skimmed the -cream from the milk of the preceding evening, mix the cream and the -new milk together while the latter is quite warm, and stir in the -rennet-water. When the curd has formed, you must not break it up, (as -is done with other cheese,) but take it out all at once with a wooden -skimming dish, and place it on a sieve to drain gradually. While it is -draining, keep pressing it gently till it becomes firm and dry. Then -lay a clean cloth at the bottom of a wooden cheese-hoop or mould, which -should have a few small holes bored in the bottom. The cloth must be -large enough for the end to turn over the top again, after the curd is -put in. Place it in the press for two hours; turn it, (putting a clean -cloth under it,) and press it again for six or eight hours. Then turn -it again, rub the cheese all over with salt, and return it to the press -for fourteen hours. Should the edges of the cheese project, they must -be pared off. - -When you take it finally out of the press, bind it round tightly with a -cloth, (which must be changed every day when you turn the cheese,) and -set it on a shelf or board. Continue the cloths till the cheese is firm -enough to support itself: rubbing or brushing the outside every day -when you turn it. After the cloths are left off, continue to brush the -cheese every day for two or three months; during which time it may be -improved by keeping it covered all round, under and over, with grass, -which must be renewed every day, and gathered when quite dry after the -dew is off. Keep the cheese and the grass between two large plates. - -A Stilton cheese is generally made of a small size, seldom larger in -circumference than a dinner plate, and about four or five inches thick. -They are usually put up for keeping, in cases of sheet lead, fitting -them exactly. There is no cheese superior to them in richness and -mildness. - -Cream cheeses (as they are generally called) may be made in this -manner. They are always eaten quite fresh, while the inside is still -somewhat soft. They are made small, and are sent to table whole, cut -across into triangular slices like a pie or cake. After they become fit -to eat, they will keep good but a day or two, but they are considered -while fresh very delicious. - - -COTTAGE CHEESE.--This is that preparation of milk vulgarly called Smear -Case. Take a pan of milk that has just began to turn sour; cover it, -and set it by the fire till it becomes a curd. Pour off the whey from -the top, and tie up the curd in a pointed linen bag, and hang it up -to drain; setting something under it to catch the droppings. Do not -squeeze it. Let it drain all night, and in the morning put the curd -into a pan, (adding some rich cream,) and work it very fine with a -spoon, chopping and pressing it till about the consistence of a soft -bread pudding. To a soup plate of the fine curd put a tea-spoonful of -salt, and a piece of butter about the size of a walnut; mixing all -thoroughly together. Having prepared the whole in this manner, put it -into a stone or china vessel; cover it closely, and set it in a cold -place till tea time. - -You may make it of milk that is entirely sweet by forming the curd with -rennet. - - -A WELSH RABBIT.--Toast some slices of bread, (having cut off the -crust,) butter them, and keep them hot. Grate or shave down with a -knife some fine mellow cheese: and, if it is not very rich, mix with -it a few small bits of butter. Put it into a cheese-toaster, or into a -skillet, and add to it a tea-spoonful of made mustard; a little cayenne -pepper; and if you choose, a wine glass of fresh porter or of red wine. -Stir the mixture over hot coals, till it is completely dissolved; and -then brown it by holding over it a salamander, or a red-hot shovel. Lay -the toast in the bottom and round the sides of a deep dish; put the -melted cheese upon it, and serve it up as hot as possible, with dry -toast in a separate plate; and accompanied by porter or ale. - -This preparation of cheese is for a plain supper. - -Dry cheese is frequently grated on little plates for the tea-table. - - -TO MAKE CHOCOLATE. - -To each square of a chocolate cake allow three jills, or a chocolate -cup and a half of boiling water. Scrape down the chocolate with a -knife, and mix it first to a paste with a small quantity of the hot -water; just enough to melt it in. Then put it into a block tin pot with -the remainder of the water, set it on hot coals; cover it, and let it -boil (stirring it twice) till the liquid is one third reduced. Supply -that third with cream or rich milk; stir it again, and take it off the -fire. Serve it up as hot as possible, with dry toast, or dry rusk. It -chills immediately. If you wish it frothed, pour it into the cup, and -twirl round in it the little wooden instrument called a chocolate mill, -till you have covered the top with foam. - - -TO MAKE TEA.--In buying tea, it is best to get it by the box, of an -importer, that you may be sure of having it fresh, and unmixed with -any that is old and of inferior quality. The box should be kept in a -very dry place. If green tea is good, it will look green in the cup -when poured out. Black tea should be dark coloured and have a fragrant -flowery smell. The best pots for making tea are those of china. -Metal and Wedgwood tea-pots by frequent use will often communicate a -disagreeable taste to the tea. This disadvantage may be remedied in -Wedgwood ware, by occasionally boiling the tea-pots in a vessel of hot -water. - -In preparing to make tea, let the pot be twice scalded from the -tea-kettle, which must be boiling hard at the moment the water is -poured on the tea; otherwise it will be weak and insipid, even when a -large quantity is put in. The best way is to have a chafing dish, with -a kettle always boiling on it, in the room where the tea is made. It -is a good rule to allow two heaping tea-spoonfuls of tea to a large -cup-full of water, or two tea-spoonfuls for each grown person that is -to drink tea, and one spoonful extra. The pot being twice scalded, put -in the tea, and pour on the water about ten minutes before you want -to fill the cups, that it may have time to draw or infuse. Have hot -water in another pot, to weaken the cups of those that like it so. That -the second course of cups may be as strong as the first, put some tea -into a cup just before you sit down to table, pour on it a very little -boiling water, (just enough to cover it,) set a saucer over it to keep -in the steam, and let it infuse till you have filled all the first -cups; then add it to that already in the tea-pot, and pour in a little -boiling water from the kettle. Except that it is less convenient for a -large family, a kettle on a chafing dish is better than an urn, as the -water may be kept longer boiling. - -In making black tea, use a larger quantity than of green, as it is of -a much weaker nature. The best black teas in general use are pekoe and -pouchong; the best green teas are imperial, young hyson, and gunpowder. - - -TO MAKE COFFEE--The manner in which coffee is roasted is of great -importance to its flavour. If roasted too little, it will be weak and -insipid; if too much, the taste will be bitter and unpleasant. To have -it very good, it should be roasted immediately before it is made, doing -no more than the quantity you want at that time. It loses much of its -strength by keeping, even in twenty-four hours after roasting. It -should on no consideration be ground till directly before it is made. -Every family should be provided with a coffee roaster, which is an iron -cylinder to stand before the fire, and is either turned by a handle, or -wound up like a jack to go of itself. If roasted in an open pot or pan, -much of the flavour evaporates in the process. Before the coffee is -put into the roaster, it should be carefully examined and picked, lest -there should be stones or bad grains among it. It should be roasted of -a bright brown; and will be improved by putting among it a piece of -butter when about half done. - -Watch it carefully while roasting, looking at it frequently. - -A coffee-mill affixed to the wall is far more convenient than one that -must be held on the lap. It is best to grind the coffee while warm. - -Allow half a pint of ground coffee to one quart of water. If the coffee -is not freshly roasted, you should put in more. Put the water into the -tin coffee-pot, and set it on hot coals; when it boils, put in the -coffee, a spoonful at a time, (stirring it between each spoonful,) and -add two or three chips of isinglass, or the white of an egg. Stir it -frequently, till it has risen up to the top in boiling; then set it a -little farther from the fire, and boil it gently for ten minutes, or a -quarter of an hour; after which pour in a tea-cup of cold water, and -put it in the corner to settle for ten minutes. Scald your silver or -china pot, and transfer the coffee to it; carefully pouring it off from -the grounds, so as not to disturb them. - -If coffee is allowed to boil too long, it will lose much of its -strength, and also become sour. - - -FRENCH COFFEE.--To make coffee without boiling, you must have a biggin, -the best sort of which is what in France is called a Grecque. They are -to be had of various sizes and prices at the tin stores. Coffee made -in this manner is much less troublesome than when boiled, and requires -no white of egg or isinglass to clear it. The coffee should be freshly -roasted and ground. Allow two cupfuls of ground coffee to six cupfuls -of boiling water. Having first scalded the biggin, (which should have -strainers of perforated tin, and not of linen,) put in the coffee, and -pour on the water, which should be boiling hard at the time. Shut down -the lid, place the pot near the fire, and the coffee will be ready as -soon as it has all drained through the coarse and fine strainers into -the receiver below the spout. Scald your china or silver pot, and pour -the coffee into it. But it is best to have a biggin in the form of an -urn, in which the coffee can both be made and brought to table. - -For what is called milk coffee,--boil the milk or cream separately; -bring it to table in a covered vessel, and pour it hot into the coffee, -the flavour of which will be impaired if the milk is boiled with it. - - - - -DOMESTIC LIQUORS ETC. - - -SPRUCE BEER. - -Put into a large kettle, ten gallons of water, a quarter of a pound -of hops, and a tea-cupful of ginger. Boil them together till all the -hops sink to the bottom. Then dip out a bucket full of the liquor, and -stir into it six quarts of molasses, and three ounces and a half of the -essence of spruce. When all is dissolved, mix it with the liquor in the -kettle; strain it through a hair sieve into a cask; and stir well into -it half a pint of good strong yeast. Let it ferment a day or two; then -bung up the cask, and you may bottle the beer the next day. It will be -fit for use in a week. - -For the essence of spruce, you may substitute two pounds of the outer -sprigs of the spruce fir, boiled ten minutes in the liquor. - -To make spruce beer for present use, and in a smaller quantity, boil -a handful of hops in two gallons and a half of water, till they fall -to the bottom. Then strain the water, and when it is lukewarm, stir -into it a table-spoonful of ground white ginger; a pint of molasses; a -table-spoonful of essence of spruce; and half a pint of yeast. Mix the -whole well together in a stone jug, and let it ferment for a day and a -half, or two days. Then put it into bottles, with three or four raisins -in the bottom of each, to prevent any further fermentation. It will -then be fit for immediate use. - - -GINGER BEER.--Break up a pound and a half of loaf-sugar, and mix with -it three ounces of strong white ginger, and the grated peel of two -lemons. Put these ingredients into a large stone jar, and pour over -them two gallons of boiling water. When it becomes milkwarm strain it, -and add the juice of the lemons and two large table-spoonfuls of strong -yeast. Make this beer in the evening and let it stand all night. Next -morning bottle it in little half pint stone bottles, tying down the -corks with twine. - - -MOLASSES BEER.--To six quarts of water, add two quarts of West India -molasses; half a pint of the best brewer's yeast; two table-spoonfuls -of ground ginger; and one table-spoonful of cream of tartar. Stir all -together. Let it stand twelve hours, and then bottle it, putting three -or four raisins into each bottle. - -It will be much improved by substituting the juice and grated peel of a -large lemon, for one of the spoonfuls of ginger. - -Molasses beer keeps good but two or three days. - - -SASSAFRAS BEER.--Have ready two gallons of soft water; one quart of -wheat bran; a large handful of dried apples; half a pint of molasses; a -small handful of hops; half a pint of strong fresh yeast, and a piece -of sassafras root the size of an egg. - -Put all the ingredients (except the molasses and yeast) at once into a -large kettle. Boil it till the apples are quite soft. Put the molasses -into a small clean tub or a large pan. Set a hair sieve over the -vessel, and strain the mixture through it. Let it stand till it becomes -only milkwarm, and then stir in the yeast. Put the liquor immediately -into the keg or jugs, and let it stand uncorked to ferment. Fill the -jugs quite full, that the liquor in fermenting may run over. Set them -in a large tub. When you see that the fermentation or working has -subsided, cork it, and it will be fit for use next day. - -Two large table-spoonfuls of ginger stirred into the molasses will be -found an improvement. - -If the yeast is stirred in while the liquor is too warm, it will be -likely to turn sour. - -If the liquor is not put immediately into the jugs, it will not ferment -well. - -Keep it in a cold place. It will not in warm weather be good more than -two days. It is only made for present use. - - -GOOSEBERRY WINE. - -Allow three gallons of soft water (measured after it has boiled an -hour) to six gallons of gooseberries, which must be full ripe. Top and -tail the gooseberries; put them, a few at a time, into a wooden dish, -and with a rolling-pin or beetle break and mash every one; transferring -them, as they are done, into a large stone jar. Pour the boiling water -upon the mashed gooseberries; cover the jar, and let them stand twelve -hours. Then strain and measure the juice, and to each quart allow -three-quarters of a pound of loaf-sugar; mix it with the liquid, and -let it stand eight or nine hours to dissolve, stirring it several times. - -Then pour it into a keg of proper size for containing it, and let it -ferment at the bung-hole; filling it up as it works out with some of -the liquor reserved for that purpose. As soon as it ceases to hiss, -stop it close with a cloth wrapped round the bung. A pint of white -brandy for every gallon of the gooseberry wine may be added on bunging -it up. At the end of four or five months it will probably be fine -enough to bottle off. It is best to bottle it in cold frosty weather. -You may refine it by allowing to every gallon of wine the whites of -two eggs, beaten to a froth, with a very small tea-spoonful of salt. -When the white of egg, &c. is a stiff froth, take out a quart of the -wine, and mix them well together. Then pour it into the cask, and in a -few days it will be fine and clear. You may begin to use it any time -after it is bottled. Put two or three raisins in the bottom of each -bottle. They will tend to keep the wine from any farther fermentation. - -Fine gooseberry wine has frequently passed for champagne. Keep the -bottles in saw-dust, lying on their sides. - - -CURRANT WINE.--Take four gallons of ripe currants; strip them from the -stalks into a great stone jar that has a cover to it, and mash them -with a long thick stick. Let them stand twenty-four hours; then put -the currants into a large linen bag; wash out the jar, set it under -the bag, and squeeze the juice into it. Boil together two gallons and -a half of water, and five pounds and a half of the best loaf-sugar, -skimming it well. When the scum ceases to rise, mix the syrup with the -currant juice. Let it stand a fortnight or three weeks to settle; and -then transfer it to another vessel, taking care not to disturb the lees -or dregs. If it is not quite clear and bright, refine it by mixing with -a quart of the wine, (taken out for the purpose,) the whites of two -eggs beaten to a stiff froth, and half an ounce of cream of tartar. -Pour this gradually into the vessel. Let it stand ten days, and then -bottle it off. Place the bottles in saw-dust, laying them on their -sides. Take care that the saw-dust is not from pine wood. The wine will -be fit to drink in a year, but is better when three or four years old. - -You may add a little brandy to it when you make it; allowing a quart of -brandy to six gallons of wine. - - -RASPBERRY WINE.--Put four gallons of ripe raspberries into a stone jar, -and mash them with a round stick. Take four gallons of soft water, -(measured after it has boiled an hour,) and strain it warm over the -raspberries. Stir it well and let it stand twelve hours. Then strain -it through a bag, and to every gallon of liquor put three pounds of -loaf-sugar. Set it over a clear fire, and boil and skim it till the -scum ceases to rise. When it is cold bottle it. Open the bottles every -day for a fortnight, closing them again in a few minutes. Then seal the -corks, and lay the bottles on their sides in saw-dust, which must not -be from pine wood. - - -ELDERBERRY WINE.--Gather the elderberries when quite ripe; put them -into a stone jar, mash them with a round stick, and set them in a -warm oven, or in a large kettle of boiling water till the jar is hot -through, and the berries begin to simmer. Then take them out, and press -and strain them through a sieve. To every quart of juice allow a pound -of Havanna or Lisbon sugar, and two quarts of cold soft water. Put the -sugar into a large kettle, pour the juice over it, and, when it has -dissolved, stir in the water. Set the kettle over the fire, and boil -and skim it till the scum ceases to rise. To four gallons of the liquor -add a pint and a half of brandy. Put it into a keg, and let it stand -with the bung put in loosely for four or five days, by which time it -will have ceased to ferment. Then stop it closely, plastering the bung -with clay. At the end of six months, draw off a little of it; and if it -is not quite clear and bright, refine it with the whites and shells of -three or four eggs, beaten to a stiff froth and stirred into a quart of -the wine, taken out for the purpose and then returned to the cask; or -you may refine it with an ounce or more of dissolved isinglass. Let it -stand a week or two, and then bottle it. - -This is an excellent domestic wine, very common in England, and -deserving to be better known in America, where the elderberry tree is -found in great abundance. Elderberry wine is generally taken mulled -with spice, and warm. - - -ELDER FLOWER WINE.--Take the flowers or blossoms of the elder tree, -and strip them from the stalks. To every quart of flowers allow one -gallon of water, and three pounds of white sugar. Boil and skim the -sugar and water, and then pour it hot on the flowers. When cool, mix -in with it some lemon juice and some yeast; allowing to six gallons of -the liquor the juice of six lemons, and four or five table-spoonfuls of -good yeast stirred in very hard. Let it ferment for three days in a tub -covered with a double blanket. Then strain the wine through a sieve, -(add six whites of eggs beaten to a stiff froth, or an ounce of melted -isinglass,) and put it into a cask, in the bottom of which you have -laid four or five pounds of the best raisins, stoned. Stop the cask -closely, and in six months the wine will be fit to bottle. It will much -resemble Frontiniac, the elder flowers imparting to it a very pleasant -taste. - - -CIDER WINE.--Take sweet cider immediately from the press. Strain it -through a flannel bag into a tub, and stir into it as much honey as -will make it strong enough to bear up an egg. Then boil and skim it, -and when the scum ceases to rise, strain it again. When cool, put it -into a cask, and set it in a cool cellar till spring. Then bottle it -off; and when ripe, it will be found a very pleasant beverage. The -cider must be of the very best quality, made entirely from good sound -apples. - - -MEAD.--To every gallon of water put five pounds of strained honey, (the -water must be hot when you add the honey,) and boil it three quarters -of an hour, skimming it well. Then put in some hops tied in a thin bag, -(allowing an ounce or a handful to each gallon,) and let it boil half -an hour longer. Strain it into a tub, and let it stand four days. Then -put it into a cask, (or into a demijohn if the quantity is small,) -adding for each gallon of mead a jill of brandy and a sliced lemon. If -a large cask, do not bottle it till it has stood a year. - - -FOX GRAPE SHRUB.--Gather the grapes when they are full grown, but -before they begin to purple. Pick from the stems a sufficient quantity -to nearly fill a large preserving kettle, and pour on them as much -boiling water as the kettle will hold. Set it over a brisk fire, and -keep it scalding hot till all the grapes have burst. Then take them -off, press out and strain the liquor, and allow to each quart a pound -of sugar stirred well in. Dissolve the sugar in the juice; then put -them together into a clean kettle, and boil and skim them for ten -minutes, or till the scum ceases to rise. When cold, bottle it; first -putting into each bottle a jill of brandy. Seal the bottles, and keep -them in a warm closet. - -You may make gooseberry shrub in this manner. - - -CURRANT SHRUB.--Your currants must be quite ripe. Pick them from the -stalks, and squeeze them through a linen bag. To each quart of juice -allow a pound of loaf-sugar. Put the sugar and juice into a preserving -kettle, and let it melt before it goes on the fire. Boil it ten -minutes, skimming it well. When cold, add a jill of the best white -brandy to each quart of the juice. Bottle it, and set it away for use; -sealing the corks. It improves by keeping. - -Raspberry shrub may be made in this manner; also strawberry. - - -CHERRY SHRUB.--Pick from the stalks, and stone a sufficient quantity -of ripe morellas, or other red cherries of the best and most juicy -description. Put them with all their juice into a stone jar, and set -it, closely covered, into a deep kettle of boiling water. Keep it -boiling hard for a quarter of an hour. Then pour the cherries into a -bag, and strain and press out all the juice. Allow a pound of sugar -to a quart of juice, boil them together ten minutes in a preserving -kettle, skimming them well, and when cold, bottle the liquid; first -putting a jill of brandy into each bottle. - - -CHERRY BOUNCE.--Mix together six pounds of ripe morellas and six pounds -of large black heart cherries. Put them into a wooden bowl or tub, and -with a pestle or mallet mash them so as to crack all the stones. Mix -with the cherries three pounds of loaf-sugar, or of sugar candy broken -up, and put them into a demijohn, or into a large stone jar. Pour on -two gallons of the best double rectified whiskey. Stop the vessel -closely, and let it stand three months, shaking it every day during the -first month. At the end of the three months you may strain the liquor -and bottle it off. It improves by age. - - -LEMON SYRUP.--Break up into large pieces six pounds of fine loaf-sugar. -Take twelve large ripe lemons, and (without cutting them) grate the -yellow rind upon the sugar. Then put the sugar, with the lemon gratings -and two quarts of water, into a preserving kettle, and let it dissolve. -When it is all melted, boil it till quite thick, skimming it till no -more scum rises; it will then be done. Have ready the juice of all the -lemons, stir it in, and boil it ten minutes more. Bottle it, and keep -it in a cold place. - -It makes a delicious drink in summer, in the proportion of one third -lemon syrup and two thirds ice water. - - -LEMON CORDIAL. - -Pare off very thin the yellow rind of a dozen large lemons; throw the -parings into a gallon of white brandy, and let them steep till next -day, or at least twelve hours. Break up four pounds of loaf-sugar into -another vessel, and squeeze upon it the juice of the lemons. Let this -too stand all night. Next day mix all together, boil two quarts of -milk, and pour it boiling hot into the other ingredients. Cover the -vessel, and let it stand eight days, stirring it daily. Then strain it -through a flannel bag till the liquid is perfectly clear. Let it stand -six weeks in a demijohn or glass jar, and then bottle it. - -To make it still more clear, you may filter it through a piece of fine -muslin pinned down to the bottom of a sieve, or through blotting paper, -which must be frequently renewed. It should be white blotting paper. -Orange cordial may be made in the same manner. - - -ROSE CORDIAL.--Put a pound of fresh rose leaves into a tureen, with -a quart of lukewarm water. Cover the vessel, and let them infuse for -twenty-four hours. Then squeeze them through a linen bag till all -the liquid is pressed out. Put a fresh pound of rose leaves into the -tureen, pour the liquid back into it, and let it infuse again for two -days. You may repeat this till you obtain a very strong infusion. -Then to a pint of the infusion add half a pound of loaf-sugar, half a -pint of white brandy, an ounce of broken cinnamon, and an ounce of -coriander seeds. Put it into a glass jar, cover it well, and let it -stand for two weeks. Then filter it through a fine muslin or a blotting -paper (which must be white) pinned on the bottom of a sieve; and bottle -it for use. - - -STRAWBERRY CORDIAL.--Hull a sufficient quantity of ripe strawberries, -and squeeze them through a linen bag. To each quart of the juice allow -a pint of white brandy, and half a pound of powdered loaf-sugar. -Put the liquid into a glass jar or a demijohn, and let it stand a -fortnight. Then filter it through a sieve, to the bottom of which -a piece of fine muslin or blotting paper has been fastened; and -afterwards bottle it. - - -RASPBERRY CORDIAL--May be made in the above manner. - - -QUINCE CORDIAL.--Take the finest and ripest quinces you can procure, -wipe them clean, and cut out all the defective parts. Then grate them -into a tureen or some other large vessel, leaving out the seeds and -cores. Let the grated pulp remain covered in the tureen for twenty-four -hours. Then squeeze it through a jelly-bag or cloth. To six quarts of -the juice allow a quart of cold water, three pounds of loaf-sugar, -(broken up,) and a quart of white brandy. Mix the whole well together, -and put it into a stone jar. Have ready three very small flannel or -thick muslin bags, (not larger than two inches square,) fill one with -grated nutmeg, another with powdered mace, and the third with powdered -cloves; and put them into the jar that the spice may flavour the -liquor without mixing with it. Leave the jar uncorked for a few days; -reserving some of the liquor to replace that which may flow over in -the fermentation. Whenever it has done working, bottle it off, but do -not use it for six months. If not sufficiently bright and clear, filter -it through fine muslin pinned round the bottom of a sieve, or through a -white blotting paper fastened in the same manner. - - -PEACH CORDIAL.--Take the ripest and most juicy free-stone peaches you -can procure. Cut them from the stones, and quarter them without paring. -Crack the stones, and extract the kernels, which must be blanched and -slightly pounded. Put the peaches into a large stone jar in layers, -alternately with layers of the kernels, and of powdered loaf-sugar. -When the jar is three parts full of the peaches, kernels, and sugar, -fill it up with white brandy. Set the jar in a large pan, and leave it -uncovered for three or four days, in case of its fermenting and flowing -over at the top. Fill up what is thus wasted with more brandy, and then -close the jar tightly. Let it stand five or six months; then filter it, -and bottle it for use. - -Cherry, apricot, and plum cordial may be made in the above manner; -adding always the kernels. - - -ANNISEED CORDIAL.--Melt a pound of loaf-sugar in two quarts of water. -Mix it with two quarts of white brandy, and add a table-spoonful of oil -of anniseed. Let it stand a week; then filter it through white blotting -paper, and bottle it for use. - -Clove or Cinnamon Cordial may be made in the same manner, by mixing -sugar, water and brandy, and adding oil of cinnamon or oil of cloves. -You may colour any of these cordials red by stirring in a little -powdered cochineal that has been dissolved in a small quantity of -brandy. - - -ROSE BRANDY.--Nearly fill a china or glass jar with freshly-gathered -rose leaves, and pour in sufficient French white brandy to fill it -quite up; and then cover it closely. Next day put the whole into a -strainer, and having squeezed and pressed the rose leaves and drained -off the liquid, throw away the leaves, put fresh ones into the jar, -and return the brandy to it. Repeat this every day while roses are -in season, (taking care to keep the jar well covered,) and you will -find the liquid much better than rose water for flavouring cakes and -puddings. - - -LEMON BRANDY.--When you use lemons for punch or lemonade, do not throw -away the peels, but cut them in small pieces, and put them into a glass -jar or bottle of brandy. You will find this brandy useful for many -purposes. - -In the same way keep for use the kernels of peach and plum stones, -pounding them slightly before you put them into the brandy. - - -NOYAU.--Blanch and break up a pound of shelled bitter almonds or peach -kernels. Mix with them the grated rinds of three large lemons, half a -pint of clarified honey that has been boiled and skimmed, and three -pounds of the best double-refined loaf-sugar. Put these ingredients -into a jar or demijohn; pour in four quarts of the best white brandy or -proof spirit; stop the vessel, and let it stand three months, shaking -it every day for the first month. Then filter it, dilute it with rose -water to your taste, (you may allow a quart of rose water to each quart -of the liquor,) and bottle it for use. - -This and any other cordial may be coloured red by mixing with it (after -it is filtered) cochineal, powdered, dissolved in a little white -brandy, and strained through fine muslin. - - -RATAFIA.--Pound in a mortar, and mix together a pound of shelled bitter -almonds, an ounce of nutmegs, a pound of fine loaf-sugar, and one grain -(apothecaries' weight) of ambergris. Infuse these ingredients for a -week in a gallon of white brandy or proof spirit. Then filter it, and -bottle it for use. - - -CAPILLAIRE.--Powder eight pounds of loaf-sugar, and wet it with three -pints of water and three eggs well beaten with their shells. Stir the -whole mass very hard, and boil it twice over, skimming it well. Then -strain it, and stir in two wine glasses of orange flower water. Bottle -it, and use it for a summer draught, mixed with a little lemon juice -and water; or you may sweeten punch with it. - - -ORGEAT.--To make orgeat paste, blanch, mix together, and pound in a -mortar till perfectly smooth, three quarters of a pound of shelled -sweet almonds, and one quarter of a pound of shelled bitter almonds; -adding frequently a little orange-flower or rose water, to keep them -from oiling; and mixing with them, as you proceed, a pound of fine -loaf-sugar that has been previously powdered by itself. When the whole -is thoroughly incorporated to a stiff paste, put it into little pots -and close them well. It will keep five or six months, and, when you -wish to use it for a beverage, allow a piece of orgeat about the size -of an egg to each half pint or tumbler of water. Having well stirred -it, strain the mixture. - -To make liquid orgeat for present use; blanch and pound in a mortar, -with rose water, a quarter of a pound of sweet and an ounce and a half -of bitter almonds. Then sweeten three pints of rich milk with half a -pound of loaf-sugar, and stir the almonds gradually into it. Boil it -over hot coals; and as soon as it comes to a boil, take it off and stir -it frequently till it gets cold. Then strain it, add a glass of brandy -and put it into decanters. When you pour it out for drinking dilute it -with water. - - -LEMONADE.--Take fine ripe lemons, and roll them under your hand on the -table to increase the quantity of juice. Then cut and squeeze them into -a pitcher, and mix the juice with loaf-sugar and cold water. To half -a pint of lemon juice you may allow a pint and a half of water, and -ten or twelve moderate sized lumps of sugar. Send it round in little -glasses with handles. - -To make a tumbler of _very good_ lemonade, allow the juice of one lemon -and four or five lumps of sugar, filling up the glass with water. In -summer use ice water. - - -ORANGEADE--Is made of oranges, in the same proportion as lemonade. It -is very fine when frozen. - - -PUNCH. - -Roll twelve fine lemons under your hand on the table; then pare off -the yellow rind very thin, and boil it in a gallon of water till all -the flavour is drawn out. Break up into a large bowl, two pounds of -loaf-sugar, and squeeze the lemons over it. When the water has boiled -sufficiently, strain it from the lemon-peel, and mix it with the lemon -juice and sugar. Stir in a quart of rum or of the best whiskey. - -Two scruples of flowers of benjamin, steeped in a quart of rum, will -make an infusion which much resembles the arrack of the East Indies. It -should be kept in a bottle, and a little of it will be found to impart -a very fine and fragrant flavour to punch made in the usual manner. - - -FROZEN PUNCH--Is made as above, omitting one half of the rum or -whiskey. Put it into an ice-cream freezer, shaking or stirring it -all the time. When it is frozen, send it round immediately, in small -glasses with a tea-spoon for each. - - -ROMAN PUNCH.--Grate the yellow rinds of four lemons and two oranges -upon two pounds of loaf-sugar. Squeeze on the juice of the lemons and -oranges; cover it, and let it stand till next day. Then strain it -through a sieve, add a bottle of champagne, and the whites of eight -eggs beaten to a froth. You may freeze it or not. - - -MILK PUNCH.--What is commonly called milk punch, is a mixture of brandy -or rum, sugar, milk and nutmeg, with-without either lemon juice or -water. It is taken cold with a lump of ice in each tumbler. - - -FINE MILK PUNCH.--Pare off the yellow rind of four large lemons, and -steep it for twenty-four hours in a quart of brandy or rum. Then mix -with it the juice of the lemons, a pound and a half of loaf-sugar, two -grated nutmegs, and a quart of water. Add a quart of rich unskimmed -milk, made boiling hot, and strain the whole through a jelly-bag. You -may either use it as soon as it is cold, or make a larger quantity, (in -the above proportions,) and bottle it. It will keep several months. - - -REGENT'S PUNCH.--Take four large lemons; roll them on the table to make -them more juicy, and then pare them as thin as possible. Cut out all -the pulp, and throw away the seeds and the white part of the rind. Put -the yellow rind and the pulp into a pint of boiling water with one -tea-spoonfuls of raw green tea of the best sort. Let all boil together -about ten minutes. Then strain it through linen, and stir in a pound -of powdered loaf-sugar and a bottle of champagne, or of any liquor -suitable for punch. Set it again over the fire, and when just ready to -boil, remove it, and pour it into a china bowl or pitcher, to be sent -round in glasses. - - -WINE JELLY.--Clarify a pound of loaf-sugar, by mixing it with half a -pint of water and the beaten white of an egg, and then boiling and -skimming it. Put an ounce of isinglass (with as much boiling water as -will cover it) into a small sauce-pan, and set it in hot coals till -the isinglass is thoroughly dissolved. Then when the syrup has been -taken from the fire, mix the melted isinglass with it, add a quart of -white wine and stir in a table-spoonful or a spoonful and a half of old -Jamaica spirits. Stir the mixture very hard, and pour it into a mould. -When it has congealed, wrap a cloth dipped in warm water round the -outside of the mould; turn out the jelly, and eat it with ice-cream. - - -SHERRY COBLER.--Lay in the bottom of a tumbler some pieces of the -yellow rind of an orange or lemon, pared off very thin; and add a -heaping table-spoonful of powdered loaf-sugar. Upon this, place some -pounded ice. Pour on sherry wine till the tumbler is one-third, or half -full. Hold an empty tumbler inverted or turned downwards, upon the top -of that which contains the ingredients; placing the glasses so that -their edges exactly meet, and leaving no opening for any portion of the -contents to escape. Keep your hands fast on the two tumblers, one above -and one below, and turn them up and down, back and forwards, till the -articles inside are thoroughly mixed. Then take off the upper tumbler, -and let the lower one stand still a few moments before you fill it up -with ice-water. - - -MULLED WINE.--Boil together, in a pint of water, a beaten nutmeg, two -sticks of cinnamon broken up, and a table-spoonful of cloves slightly -pounded. When reduced to one-half, strain the liquid into a quart of -wine, set it on hot coals, take it off as soon as it comes to a boil, -and sweeten it. Serve it up hot in a pitcher, surrounded by glass cups, -and with it a plate of rusk. - - -MULLED CIDER.--Allow six eggs to a quart of cider. Put a handful of -whole cloves into the cider, and boil it. While it is boiling, beat -the eggs in a large pitcher; adding to them as much sugar as will make -the cider very sweet. By the time the cider boils, the eggs will be -sufficiently light. Pour the boiling liquor on the beaten egg, and -continue to pour the mixture backwards and forwards from one pitcher to -another, till it has a fine froth on it. Then pour it warm into your -glasses, and grate some nutmeg over each. - -Port wine may be mulled in the same manner. - - -EGG NOGG.--Beat separately the yolks and whites of six eggs. Stir the -yolks into a quart of rich milk, or thin cream, and add half a pound -of sugar. Then mix in half a pint of rum or brandy. Flavour it with a -grated nutmeg. Lastly, stir in gently the beaten whites of three eggs. - -It should be mixed in a china bowl. - - -SANGAREE.--Mix in a pitcher or in tumblers one-third of wine, ale, -or porter, with two-thirds of water either warm or cold. Stir in -sufficient loaf-sugar to sweeten it, and grate some nutmeg into it. - -By adding to it lemon juice, you may make what is called negus. - - -TURKISH SHERBET.--Put into a large pitcher a pound and a half of the -best loaf-sugar, broken small. Pour on it a quart of clear cold water, -and crush and stir the sugar till it is all melted. Take a dozen large -fine ripe oranges, and roll every one under your hand on a table, to -increase the juice. Take off the yellow rind in large thin pieces, and -cut them neatly into round shapes, the size of a half-dollar. Squeeze -the juice of the oranges through a strainer upon the melted sugar, and -stir it well. Set the pitcher on ice till the sherbet is wanted. Serve -it up in lemonade-glasses, placing in the bottom of each, one of the -round pieces of orange-rind, and lay a lump of ice upon it. Then fill -the glasses with the sherbet. Instead of orange-juice, you may use that -of strawberries, raspberries, or currants, pressed through a strainer. - - -BOTTLED SMALL BEER.--Take a quart bottle of the very best brisk porter, -and mix it with four quarts of water, a pint of molasses, and a -table-spoonful of ginger. Bottle it, and see that the corks are of the -very best kind. It will be fit for use in three or four days. - - -TO KEEP LEMON JUICE.--Powder a pound of the best loaf-sugar; put it -into a bowl, and strain over it a pint of lemon juice; stirring it well -with a silver spoon till the sugar has entirely melted. Boil and skim -it. Then bottle it, sealing the corks; and keep it in a dry place. - - -ESSENCE OF LEMON-PEEL.--Rub lumps of loaf-sugar on fine ripe lemons -till the yellow rind is all grated off; scraping up the sugar in a -tea-spoon, and putting it on a plate, as you proceed. When you have -enough, press it down into a little glass or china jar, and cover it -closely. This will be found very fine to flavour puddings and cakes. -The white or inside of lemon-peel is of no use. - - -CIDER VINEGAR. - -Take six quarts of rye meal; stir and mix it well into a barrel of -strong hard cider of the best kind; and then add a gallon of whiskey. -Cover the cask, (leaving the bung loosely in it,) set it in the part of -your yard that is most exposed to the sun and air; and in the course of -four weeks (if the weather is warm and dry) you will have good vinegar -fit for use. When you draw off a gallon or more, replenish the cask -with the same quantity of cider, and add about a pint of whiskey. You -may thus have vinegar constantly at hand for common purposes. - -The cask should have iron hoops. - -A very strong vinegar may be made by mixing cider and strained honey, -(allowing a pound of honey to a gallon of cider,) and letting it -stand five or six months. This vinegar is so powerful that for common -purposes it should be diluted with a little water. - -Vinegar may be made in the same manner of sour wine. - - -WHITE VINEGAR.--Put into a cask a mixture composed of five gallons of -water, two gallons of whiskey, and a quart of strong yeast, stirring -in two pounds of powdered charcoal. Place it where it will ferment -properly, leaving the bung loose till the fermentation is over, but -covering the hole slightly to keep out the dust and insects. At the -end of four months draw it off, and you will have a fine vinegar, as -clear and colourless as water. - - -SUGAR VINEGAR.--To every gallon of water allow a pound of the best -white sugar, and a jill or more of strong yeast. Mix the sugar and -water together, and boil and skim it till the scum ceases to rise. Then -pour it into a tub; and when it cools to lukewarm heat, put into it -the yeast spread on pieces of toast. Let it work two days; then put it -into an iron-hooped cask, and set it in a sunny place for five months, -leaving the bung loose, but keeping the bung-hole covered. In five -months it will be good clear vinegar, and you may bottle it for use. - -A cask that has not contained vinegar before, should have a quart of -boiling hot vinegar poured into it, shaken about frequently till cold, -and allowed to stand some hours. - - -COMMON CIDER VINEGAR.--Set a barrel of hard sour cider in the sun for a -few weeks, or three months, and it will become good vinegar. - - -PINE-APPLE-ADE.--Pare and slice some very ripe pine-apples; then cut -the slices into small pieces. Put them with all their juice into a -large pitcher, and sprinkle among them plenty of powdered white sugar. -Pour on boiling water, allowing a small half pint to each pine-apple. -Cover the pitcher, and let it stand till quite cool, occasionally -pressing down the pine-apple with a spoon. Then set the pitcher, for -a while, in ice. Lastly, strain the infusion into another vessel, and -transfer it to tumblers, putting into each glass some more sugar and a -bit of ice. This beverage will be found delicious. - - - - -PREPARATIONS FOR THE SICK - - -CHICKEN JELLY. - -Take a large chicken, cut it up into very small pieces, bruise the -bones, and put the whole into a stone jar with a cover that will make -it water tight. Set the jar in a large kettle of boiling water, and -keep it boiling for three hours. Then strain off the liquid, and season -it slightly with salt, pepper, and mace; or with loaf-sugar and lemon -juice, according to the taste of the person for whom it is intended. - -Return the fragments of the chicken to the jar, and set it again in a -kettle of boiling water. You will find that you can collect nearly as -much jelly by the second boiling. - -This jelly may be made of an old fowl. - - -BREAD JELLY.--Measure a quart of boiling water, and set it away to get -cold. Take one-third of a six cent loaf of bread, slice it, pare off -the crust, and toast the crumb nicely of a light brown. Then put it -into the boiled water, set it on hot coals in a covered pan, and boil -it gently, till you find by putting some in a spoon to cool, that the -liquid has become a jelly. Strain it through a thin cloth, and set it -away for use. When it is to be taken, warm a tea-cupful, sweeten it -with sugar, and add a little grated lemon-peel. - - -ARROW ROOT JELLY.--Mix three table-spoonfuls of arrow root powder in -a tea-cup of water till quite smooth; cover it, and let it stand a -quarter of an hour. Put the yellow peel of a lemon into a skillet with -a pint of water, and let it boil till reduced to one half. Then take -out the lemon-peel, and pour in the dissolved arrow root, (while the -water is still boiling;) add sufficient white sugar to sweeten it well, -and let it boil together for five or six minutes. It may be seasoned -(if thought necessary) with two tea-spoonfuls of wine, and some grated -nutmeg. - -It may be boiled in milk instead of water, or in wine and water, -according to the state of the person for whom it is wanted. - - -RICE JELLY.--Having picked and washed a quarter of a pound of rice, mix -it with half a pound of loaf-sugar, and just sufficient water to cover -it. Boil it till it becomes a glutinous mass; then strain it; season it -with whatever may be thought proper; and let it stand to cool. - - -PORT WINE JELLY.--Melt in a little warm water an ounce of isinglass; -stir it into a pint of port wine, adding two ounces of sugar candy, -an ounce of gum arabic, and half a nutmeg grated. Mix all well, and -boil it ten minutes; or till every thing is thoroughly dissolved. Then -strain it through muslin, and set it away to get cold. - - -SAGO.--Wash the sago through two or three waters, and then let it soak -for two or three hours. To a tea-cupful of sago allow a quart of water -and some of the yellow peel of a lemon. Simmer it till all the grains -look transparent. Then add as much wine and nutmeg as may be proper, -and give it another boil altogether. If seasoning is not advisable, the -sago may be boiled in milk instead of water, and eaten plain. - - -TAPIOCA.--Wash the tapioca well, and let it steep for five or six -hours, changing the water three times. Simmer it in the last water -till quite clear, then season it with sugar and wine, or lemon juice. - - -GRUEL.--Allow three large table-spoonfuls of oatmeal or Indian meal to -a quart of water. Put the meal into a large bowl, and add the water, -a little at a time, mixing and bruising the meal with the back of a -spoon. As you proceed, pour off the liquid into another bowl, every -time, before adding fresh water to the meal, till you have used it -all up. Then boil the mixture for twenty minutes, stirring it all the -while; add a little salt. Then strain the gruel and sweeten it. A piece -of butter may be stirred into it; and, if thought proper, a little wine -and nutmeg. It should be taken warm. - - -OATMEAL GRUEL.--Put four table-spoonfuls of the best grits (oatmeal -coarsely ground) into a pint of boiling water. Let it boil gently, and -stir it often, till it becomes as thick as you wish it. Then strain it, -and add to it while warm, butter, wine, nutmeg, or whatever is thought -proper to flavour it. - -If you make the gruel of fine oatmeal, sift it, mix it first to a thick -batter with a little cold water, and then put it into the sauce-pan of -boiling water. Stir it all the time it is boiling, lifting the spoon -gently up and down, and letting the gruel fall slowly back again into -the pan. - - -PANADA.--Having pared off the crust, boil some slices of bread in a -quart of water for about five minutes. Then take out the bread, and -beat it smooth in a deep dish, mixing in a little of the water it has -boiled in; and mix it with a bit of fresh butter, and sugar and nutmeg -to your taste. - -Another way is to grate some bread, or to grate or pound a few -crackers. Pour on boiling water, beat it well, and add sugar and nutmeg. - - -BARLEY WATER.--Wash clean some barley, (either pearl or common,) and to -two ounces of barley allow a quart of water. Put it into a sauce-pan, -adding, if you choose, an equal quantity of stoned raisins; or some -lemon-peel and sugar; or some liquorice root cut up. Let it boil slowly -till the liquid is reduced one half. Then strain it off, and sweeten it. - - -GROUND RICE MILK.--Mix in a bowl two table-spoonfuls of ground rice, -with sufficient milk to make a thin batter. Then stir it gradually into -a pint of milk and boil it with sugar, lemon-peel or nutmeg. - - -BEEF TEA.--Cut a pound of the lean of fresh juicy beef into small thin -slices, and sprinkle them with a very little salt. Put the meat into a -wide-mouthed glass or stone jar closely corked, and set it in a kettle -or pan of water, which must be made to boil, and kept boiling hard -round the jar for an hour or more. Then take out the jar and strain the -essence of the beef into a bowl. Chicken tea may be made in the same -manner. - - -MUTTON BROTH.--Cut off all the fat from a loin of mutton, and to each -pound of the lean allow a quart of water. Season it with a little salt -and some shred parsley, and put in some large pieces of the crust of -bread. Boil it slowly for two or three hours, skimming it carefully. - -Beef, veal, or chicken broth may be made in the same manner. - -Vegetables may be added if approved. Also barley or rice. - - -MUTTON BROTH MADE QUICKLY.--Cut three chops from the best part of a -neck of mutton, and remove the fat and skin. Beat the meat on both -sides, and slice it thin. Put into a small sauce-pan with a pint of -water, a little salt, and some crust of bread cut into pieces. You -may add a little parsley, and a small onion sliced thin. Cover the -sauce-pan, and set it over the fire. Boil it fast, skim it, and in half -an hour it should be ready for use. - - -WINE WHEY.--Boil a pint of milk; and when it rises to the top of the -sauce-pan, pour in a large glass of sherry or Madeira. It will be the -better for adding a glass of currant wine also. Let it again boil up, -and then take the sauce-pan off the fire, and set it aside to stand for -a few minutes, but do not stir it. Then remove the curd, (if it has -completely formed,) and pour the clear whey into a bowl and sweeten it. - -When wine is considered too heating, the whey may be made by turning -the milk with lemon juice. - - -RENNET WHEY.--Wash a small bit of rennet about two inches square, in -cold water, to get off the salt. Put it into a tea-cup and pour on it -sufficient lukewarm water to cover it. Let it stand all night, and in -the morning stir the rennet water into a quart pitcher of warm milk. -Cover it, and set it near the fire till a firm curd is formed. Pour off -the whey from it, and it will be found an excellent and cooling drink. -The curd may be eaten (though not by a sick person) with wine, sugar, -and nutmeg. The whey should look greenish. - - -CALF'S FEET BROTH.--Boil two calf's feet in two quarts of water, till -the liquid is reduced one half, and the meat has dropped to pieces. -Then strain it into a deep dish or pan, and set it by to get cold. -When it has congealed, take all the fat carefully off; put a tea-cupful -of the jelly into a sauce-pan, and set it on hot coals. When it has -nearly boiled, stir in by degrees the beaten yolk of an egg, and then -take it off immediately. You may add to it a little sugar, and some -grated lemon-peel and nutmeg. - - -CHICKEN BROTH AND PANADA.--Cut up a chicken, season it with a very -little salt, and put it into three quarts of water. Let it simmer -slowly till the flesh drops to pieces. You may make chicken panada or -gruel of the same fowl, by taking out the white meat as soon as it is -tender, mincing it fine, and then pounding it in a mortar, adding as -you pound it, sufficient of the chicken water to moisten the paste. You -may thin it with water till it becomes liquid enough to drink. Then -put it into a sauce-pan and boil it gently a few minutes. Taken in -small quantities, it will be found very nutritious. You may add to it a -little grated lemon-peel and nutmeg. - - -VEGETABLE SOUP.--Take a white onion, a turnip, a pared potato, and -a head of celery, or a large tea-spoonful of celery seed. Put the -vegetables whole into a quart of water, (adding a little salt,) and -boil it slowly till reduced to a pint. Make a slice of nice toast; lay -it in the bottom of a bowl, and strain the soup over it. - - -ONION SOUP.--Put half a pound of the best fresh butter into a stew-pan -on the fire, and let it boil till it has done making a noise; then have -ready twelve large onions peeled and cut small; throw them into the -butter, add a little salt, and stew them a quarter of an hour. Then -dredge in a little flour, and stir the whole very hard; and in five -minutes pour in a quart of boiling water, and some of the upper crust -of bread, cut small. Let the soup boil ten minutes longer, stirring it -often; and after you take it from the fire, stir in the yolks of two -beaten eggs, and serve it up immediately. - -In France this soup is considered a fine restorative after any unusual -fatigue. Instead of butter, the onions may be boiled in veal or chicken -broth. - - -TOAST AND WATER.--Toast some slices of bread very nicely, without -allowing them to burn or blacken. Then put them into a pitcher, and -fill it up with boiling water. Let it stand till it is quite cold; then -strain it, and put it into a decanter. Another way of preparing toast -and water is to put the toasted bread into a mug and pour cold water on -it. Cover it closely, and let it infuse for at least an hour. Drink it -cold. - - -APPLE WATER.--Pare and slice a fine juicy apple; pour boiling water -over it, cover it, and let it stand till cold. - - -TAMARIND WATER.--Put tamarinds into a pitcher or tumbler till it is -one-third full; then fill it up with cold water, cover it, and let it -infuse for a quarter of an hour or more. - -Currant jelly or cranberry juice mixed with water makes a pleasant -drink for an invalid. - - -MOLASSES POSSET.--Put into a sauce-pan a pint of the best West India -molasses; a tea-spoonful of powdered white ginger; and a quarter of -a pound of fresh butter. Set it on hot coals, and simmer it slowly -for half an hour; stirring it frequently. Do not let it come to a -boil. Then stir in the juice of two lemons, or two table-spoonfuls -of vinegar; cover the pan and let it stand by the fire five minutes -longer. This is good for a cold. Some of it may be taken warm at once, -and the remainder kept at hand for occasional use. - -It is the preparation absurdly called by the common people a stewed -quaker. - -Half a pint of strained honey mixed cold with the juice of a lemon, -and a table-spoonful of sweet oil, is another remedy for a cold; a -tea-spoonful or two to be taken whenever the cough is troublesome. - - -FLAX-SEED LEMONADE.--To a large table-spoonful of flax-seed allow a -tumbler and a half of cold water. Boil them together till the liquid -becomes very sticky. Then strain it hot over a quarter of a pound of -pulverized sugar candy, and an ounce of pulverized gum arabic. Stir it -till quite dissolved, and squeeze into it the juice of a lemon. - -This mixture has frequently been found an efficacious remedy for a -cold; taking a wine-glass of it as often as the cough is troublesome. - - -COCOA.--Put into a sauce-pan two ounces of good cocoa (the chocolate -nut before it is ground) and one quart of water. Cover it, and as soon -as it has come to a boil, set it on coals by the side of the fire, -to simmer for an hour or more. Take it hot with dry toast. Baker's -prepared cocoa is excellent. - - -COCOA SHELLS.--These can be procured at the principal grocers and -confectioners, or at a chocolate manufactory. They are the thin shells -that envelope the chocolate kernel, and are sold at a low price; a -pound contains a very large quantity. Soak them in water for five or -six hours or more, (it will be better to soak them all night,) and then -boil them in the same water. They should boil two hours. Strain the -liquid when done, and let it be taken warm. - - -RAW EGG.--Break a fresh egg into a saucer, and mix a little sugar with -it; also, if approved, a small quantity of wine. Beat the whole to a -strong froth. It is considered a restorative. - - -SODA WATER.--To forty grains of carbonate of soda, add thirty grains or -tartaric acid in small crystals. Fill a soda bottle with spring water, -put in the mixture, and cork it instantly with a well-fitting cork. - - -SEIDLITZ POWDERS.--Fold in a white paper one drachm of Rochelle salts. -In a blue paper a mixture of twenty grains of tartaric acid, and -twenty-five grains of carbonate of soda. They should all be pulverized -very fine. Put the contents of the white paper into a tumbler not -quite half full of cold water, and stir it till dissolved. Then put -the mixture from the blue paper into another tumbler with the same -quantity of water, and stir that also. When the powders are dissolved -in both tumblers, pour the first into the other, and it will effervesce -immediately. Drink it quickly while foaming. - - -BITTERS.--Take two ounces of gentian root, an ounce of Virginia snake -root, an ounce of the yellow paring of orange peel, and half a drachm -of cochineal. Steep these ingredients, for a week or more, in a quart -of Madeira or sherry wine, or brandy. When they are thoroughly infused, -strain and filter the liquor, and bottle it for use. This is considered -a good tonic, taken in a small cordial glass about noon. - - -ESSENCE OF PEPPERMINT.--Mix an ounce of oil of peppermint with a pint -of alcohol. Then colour it by putting in some leaves of green mint. -Let it stand till the colour is a fine green; then filter it through -blotting paper. Drop it on sugar when you take it. - -Essence of pennyroyal, mint, cinnamon, cloves, &c. may all be prepared -in the same manner by mixing a portion of the essential oil with a -little alcohol. - -You may obtain liquid camphor by breaking up and dissolving a lump in -white brandy or spirit of wine. - - -LAVENDER COMPOUND.--Fill a quart bottle with lavender blossoms freshly -gathered, and put in loosely; then pour in as much of the best brandy -as it will contain. Let it stand a fortnight, and then strain it. -Afterwards, mix with it of powdered cloves, mace, nutmeg and cochineal, -a quarter of an ounce of each; and cork it up for use in small bottles. -When taken, a little should be dropped on a lump of sugar. - - -LEAD WATER.--Mix two table-spoonfuls of extract of lead with a bottle -of rain or river water. Then add two table-spoonfuls of brandy, and -shake it well. - - -REMEDY FOR A BURN.[N]--After immediately applying sweet oil, scrape -the inside of a raw potato, and lay some of it on the place, securing -it with a rag. In a short time put on fresh potato, and repeat this -application very frequently. It will give immediate ease, and draw -out the fire. Of course, if the burn is bad, it is best to send for a -physician. - - -FOOTNOTES: - -[N] These remedies are all very simple; but the author _knows_ them to -have been efficacious whenever tried. - - -FOR CHILBLAINS.--Dip the feet every night and morning in cold water, -withdrawing them in a minute or two, and drying them by rubbing them -very hard with a coarse towel. To put them immediately into a pail of -brine brought from a pickle tub is another excellent remedy when feet -are found to be frosted. - - -FOR CORNS.--Mix together a little Indian meal and cold water, till it -is about the consistence of thick mush. Then bind it on the corn by -wrapping a small slip of thin rag round the toe. It will not prevent -you from wearing your shoe and stocking. In two or three hours take it -off, and you will find the corn much softened. Cut off as much of it -as is soft with a penknife or scissors. Then put on a fresh poultice, -and repeat it till the corn is entirely levelled, as it will be after a -few regular applications of the remedy; which will be found successful -whenever the corn returns. There is no permanent cure for them. - - -WARTS.--To remove the hard callous horny warts which sometimes appear -on the hands of children, touch the wart carefully with a new pen -dipped slightly in aqua-fortis. It will give no pain; and after -repeating it a few times, the wart will be found so loose as to come -off by rubbing it with the finger. - - -RING-WORMS.--Rub mercurial ointment on the ring-worm previous to going -to bed, and do not wash it off till morning. It will effect a cure if -persevered in; sometimes in less than a week. - - -MUSQUITO BITES.--Salt wetted into a sort of paste, with a little -vinegar, and plastered on the bite, will immediately allay the pain; -and if not rubbed, no mark will be seen next day. It is well to keep -salt and vinegar always in a chamber that is infested with musquitoes. -It is also good for the sting of a wasp or bee; and for the bite of any -venomous animal, if applied immediately. It should be left on till it -becomes dry, and then renewed. - - -ANTIDOTE FOR LAUDANUM.--When so large a quantity of laudanum has been -swallowed as to produce dangerous effects, the fatal drowsiness has -been prevented when all other remedies have failed, by administering -a cup of the strongest possible coffee. The patient has revived and -recovered, and no ill effects have followed. - - -GREEN OINTMENT.--Take two or three large handfuls of the fresh-gathered -leaves of the Jamestown weed, (called Apple Peru in New England,) and -pound it in a mortar till you have extracted the juice. Then put the -juice into a tin sauce-pan, mixed with sufficient lard to make a thick -salve. Stew them together half an hour, and then put the mixture into -gallipots and cover it closely. It is excellent to rub on chilblains, -and other inflammatory external swellings, applying it several times a -day. - - -TO STOP BLOOD.--For a prick with a pin, or a slight cut, nothing will -more effectually stop the bleeding than old cobwebs compressed into a -lump and applied to the wound, or bound on it with a rag. A scrap of -cotton wadding is also good for stopping blood. Or wet the place with -laudanum. After the blood is stopped, cover the cut with a bit of white -or pink court-plaster. The copperas dye in _black_ court-plaster will -sometimes produce inflammation. - - - - -PERFUMERY, ETC. - - -COLOGNE WATER. - -Procure at a druggists, one drachm of oil of lavender, the same -quantity of oil of lemon, of oil of rosemary, and of oil of cinnamon; -with two drachms of oil of bergamot, all mixed in the same phial, which -should be a new one. Shake the oils well, and pour them into a pint of -spirits of wine. Cork the bottle tightly, shake it hard, and it will -be fit for immediate use; though it improves by keeping. You may add -to the oils, if you choose, ten drops of the tincture of musk, or ten -drops of extract of ambergris. - -For very fine cologne water, mix together in a new phial oil of -lemon, two drachms; oil of bergamot, two drachms; oil of lavender, -two drachms; oil of cedrat, one drachm; tincture of benzoin, three -drachms; neroli, ten drops; ambergris, ten drops; attar of roses, two -drops. Pour the mixture into a pint of spirits of wine; cork and shake -the bottle and set it away for use. Use only what is called absolute -alcohol. - -Another receipt for cologne water is to mix with a pint of alcohol, -sixty drops or two large tea-spoonfuls of orange-flower water, and the -same quantity of the essential oils of lemon, lavender, and bergamot. -The alcohol should be inodorous. - - -LAVENDER WATER.--Mix two ounces of essential oil of lavender, and two -drachms of essence of ambergris, with a pint of spirits of wine; cork -the bottle, and shake it hard every day for a fortnight. Use absolute -alcohol. - - -HUNGARY WATER.--Mix together one ounce of oil of rosemary and two -drachms of essence of ambergris; add them to a pint of spirits of wine. -Shake it daily for a month, and then transfer it to small bottles. - - -ROSE VINEGAR.--Fill a stone or china jar with fresh rose leaves put in -loosely. Then pour on them as much of the best white wine vinegar as -the jar will hold. Cover it, and set it in the sun, or in some other -warm place for three weeks. Then strain it through a flannel bag, and -bottle it for use. This vinegar will be found very fine for salads, or -for any nice purposes. - - -THIEVES' VINEGAR.--Take a large handful of lavender blossoms, and the -same quantity of sage, mint, rue, wormwood and rosemary. Chop and mix -them well. Put them into a jar, with half an ounce of camphor that has -been dissolved in a little alcohol, and pour in three quarts of strong -clear vinegar. Keep the jar for two or three weeks in the hot sun, and -at night plunge it into a box of heated sand. Afterwards strain and -bottle the liquid, putting into each bottle a clove of garlic sliced. -To have it very clear, after it has been bottled for a week, you -should pour it off carefully from the sediment and filter it through -blotting paper. Then wash the bottles and return the vinegar to them. -It should be kept very tightly corked. It is used for sprinkling about -in sick-rooms; and also in close damp oppressive weather. Inhaling the -odour from a small bottle will frequently prevent faintness in a crowd. - -It is best to make it in June. - -This vinegar is so called from an old tradition, that during the -prevalence of the plague in London the composition was invented by -four thieves, who found it a preservative from contagion; and were by -that means enabled to remain in the city and exercise their profession -to great advantage, after most of the inhabitants had fled. - - -OIL OF FLOWERS.--A French process for obtaining essential oils from -flowers or herbs has been described as follows:--Take carded cotton, -or split wadding, and steep it in some pure Florence oil, such as is -quite clear and has no smell. Then place a layer of this cotton in the -bottom of a deep china dish, or in an earthen pipkin. Cover it with a -thick layer of fresh rose leaves, or the leaves of sweet pink, jasmine, -wall-flower, tuberose, magnolia blossoms, or any other odoriferous -flower or plant from which you wish to obtain the perfume. Spread over -the flower-leaves another layer of cotton that has been steeped in oil. -Afterwards a second layer of flowers, and repeat them alternately till -the vessel is quite full. Cover it closely, and let it stand in the sun -for a week. Then throw away the flower-leaves, carefully press out the -oil from the cotton, and put it into a small bottle for use. The oil -will be found to have imbibed the odour of the flowers. - -Keep the scented cotton to perfume your clothes-drawers. - - -BALM OF GILEAD OIL.--Put loosely into a bottle as many balm of Gilead -flowers as will come up to a third part of its height; then nearly fill -up the bottle with sweet oil, which should be of the best quality. -Let it infuse (shaking it occasionally) for several days, and it will -then be fit for use. It is considered a good remedy for bruises of -the skin; also for cuts, burns, and scalds that are not very bad, and -should be applied immediately by wetting a soft rag with it; renewing -it frequently. - - -LIP SALVE.--Put into a wide-mouthed bottle four ounces of the best -olive oil, with one ounce of the small parts of alkanet root. Stop up -the bottle, and set it in the sun, (shaking it often,) till you find -the liquid of a beautiful crimson. Then strain off the oil very clear -from the alkanet root, put it into an earthen pipkin, and add to it an -ounce of white wax, and an ounce and a half of the best mutton suet, -which has been previously clarified, or boiled and skimmed. Set the -mixture on the embers of coals, and melt it slowly: stirring it well. -After it has simmered slowly for a little while, take it off; and -while still hot, mix with it a few drops of oil of roses, or of oil of -neroli, or tincture of musk. - - -COLD CREAM.--Cut up a shilling cake of white wax; put it into a -clean sauce-pan with an ounce of oil of sweet almonds, and two large -table-spoonfuls of lard. Boil and stir it well. When you take it off -the fire, beat in an ounce of orange-flower, or rose-water. Put it up -in gallicups with covers. - - -SOFT POMATUM.--Soak half a pound of fresh lard and a quarter of a pound -of beef marrow in water for two or three days; squeezing and pressing -it every day, and changing the water. Afterwards drain off the water, -and put the lard and marrow into a sieve to dry. Then transfer it to a -jar, and set the jar into a pot of boiling water. When the mixture is -melted, put it into a basin, and beat it with two spoonfuls of brandy. -Then drain off the brandy, perfume the pomatum by mixing with it any -scented essence that you please, and tie it up in gallipots. - - -COSMETIC PASTE.--Take a quarter of a pound of Castile soap, and cut it -into small pieces. Then put it into a tin or porcelain sauce-pan, with -just water enough to moisten it well, and set it on hot coals. Let it -simmer till it is entirely dissolved; stirring it till it becomes a -smooth paste, and thickening it with Indian meal, (which even in a raw -state is excellent for the hands.) Then take it from the fire, and when -cool scent it with rose-water, or with any fragrant essence you please. -Beat and stir it hard with a silver spoon, and when it is thoroughly -mixed put it into little pots with covers. - - -ACID SALT.--This is the composition commonly, but erroneously called -salt of lemon, and is excellent for removing ink and other stains -from the hands, and for taking ink spots out of white clothes. Pound -together in a marble mortar an ounce of salt of sorrel, and an ounce -of the best cream of tartar, mixing them thoroughly. Then put it in -little wooden boxes or covered gallipots, and rub it on your hands when -they are stained, washing them in cold water, and using the acid salt -instead of soap; a very small quantity will immediately remove the -stain. In applying it to linen or muslin that is spotted with ink or -fruit juice, hold the stained part tightly stretched over a cup or bowl -of boiling water. Then with your finger rub on the acid salt till the -stain disappears. It must always be done before the article is washed. - -This mixture costs about twenty-five cents, and the above quantity (if -kept dry) will be sufficient, for a year or more. - -Ink stains may frequently be taken out of white clothes by rubbing on -(before they go to the wash) some bits of cold tallow picked from the -bottom of a mould candle. Leave the tallow sticking on in a lump, and -when the article comes from the wash, it will generally be found that -the spot has disappeared. This experiment is so easy and so generally -successful that it is always worth trying. When it fails, it is in -consequence of some peculiarity in the composition of the ink. - - -SWEET JARS.--Take a china jar, and put into it three handfuls of fresh -damask rose-leaves; three of sweet pinks, three of wall-flowers, and -stock gilly-flowers, and equal proportions of any other fragrant -flowers that you can procure. Place them in layers; strewing powdered -orris-root thickly between each layer. - -You may fill another jar with equal quantities of lavender, knotted -marjoram, rosemary, lemon-thyme, balm of Gilead, lemon-peel, and -smaller quantities of laurel leaves and mint; and some sliced -orris-root. You may mix with the herbs, (which must all be chopped,) -powdered cloves, cinnamon, and nutmeg; strewing powdered orris-root -between the layers. - -Flowers, herbs, and spice may all be mixed in the same jar; adding -always some orris root. Every thing that is put in should be perfectly -free from damp. - -The jar should be kept closely covered, except when the cover is -occasionally removed for the purpose of diffusing the scent through the -room. - - -SCENTED BAGS.--Take a quarter of a pound of coriander seeds, a quarter -of a pound of orris root, a quarter of a pound of aromatic calamus, -a quarter of a pound of damask rose leaves, two ounces of lavender -blossoms, half an ounce of mace, half an ounce of cinnamon, a quarter -of an ounce of cloves, and two drachms of musk-powder. Beat them all -separately in a mortar, and then mix them well together. Make small -silk or satin bags; fill each with a portion of the mixture, and sew -them closely all round. Lay them among your clothes in the drawers. - - -VIOLET PERFUME.--Drop twelve drops of genuine oil of rhodium on a lump -of loaf-sugar. Then pound the sugar in a marble mortar with two ounces -of orris root powder. This will afford an excellent imitation of the -scent of violets. If you add more oil of rhodium, it will produce a -rose perfume. Sew up the powder in little silk bags, or keep it in a -tight box. - - -DURABLE INK.--Take, when empty, one of the little bottles that has -contained indelible ink, such as is sold in cases, and wash and rinse -it clean. Put into it two inches of lunar caustic; fill it up with soft -water and cork it tightly. This is the marking ink. - -Prepare the larger bottle that has contained the liquid used for the -first wash, by making it quite clean. Take a large tea-spoonful of salt -of tartar, and a lump of gum arabic the size of a hickory nut. Put them -into the wash bottle, and fill it up with clear rain water. Cork both -bottles tightly, and set them three days in the sun. Always put them in -the sun before using it. - -Linen cannot be marked well with durable ink unless the weather is -clear and dry. Dip a camel's hair pencil in the large bottle that -contains the gum liquid, and wash over with it a small space on a -corner of the linen, about large enough to contain the name. Dry it in -the sun, and let it alone till next day. Then take a very good pen, -and with the ink from the smallest bottle, write the name you intend, -on the place that has been prepared by the first liquid. This also must -be dried in the sun. See that the bottles are always well corked, and -keep them in a covered box. - -After the linen is dried, iron it before you write on it. - - -ANOTHER DURABLE INK.--For the marking liquid--rub together in a small -mortar five scruples of lunar caustic with one drachm of gum arabic, -one scruple of sap-green and one ounce of rain water. Keep the bottle -three days in the sun. - -For wetting the linen--mix together a quarter of an ounce of salt of -soda, a heaped table-spoonful of powdered gum arabic, and two ounces of -hot water. - - -TO KEEP PEARL-ASH.--Take three ounces of pearl-ash, and put it into a -clean black bottle with a pint and a half (not more) of soft water. The -proportion is an ounce of pearl-ash to half a pint of water. Cork it -very tightly, shake it, and it will be fit for use as soon as all the -pearl-ash is dissolved. A table-spoonful of this liquid is equal to a -small tea-spoonful of pearl-ash in the lump or powder. Keeping it ready -dissolved will be found very convenient. - - -ALMOND PASTE.--Blanch half a pound of shelled sweet almonds, and a -quarter of a pound of bitter ones, and beat them in a mortar to a -smooth paste--adding by degrees a jill of rose or orange-flower water. -Then beat in, gradually, half a pound of clear strained honey. When the -whole is well incorporated, put it into gallipots, pouring on the top -of each some orange-flower or rose-water. Keep it closely covered. - -This is a celebrated cosmetic for the hands. - - - - -MISCELLANEOUS RECEIPTS. - - -MINCED OYSTERS.--Take fifty fine large oysters, and mince them raw. -Chop also four or five small pickled cucumbers, and a bunch of -parsley. Grate about two tea-cupfuls of stale bread-crumbs, and beat -up the yolks of four eggs. Mix the whole together in a thick batter, -seasoning it with cayenne and powdered mace; and with a little salt -if the oysters are fresh. Have ready a pound of lard, and melt in the -frying-pan enough of it to fry the oysters well. If the lard is in -too small a quantity they will be flat and tough. When the lard is -boiling hot in the pan, put in about a table-spoonful at a time of the -oyster-mixture, and fry it in the form of small fritters; turning them -so as to brown on both sides. Serve them up hot, and eat them with -small bread rolls. - - -STEWED BLACK FISH.--Flour a deep dish, and lay in the bottom a piece -of butter rolled in flour. Then sprinkle it with a mixture of parsley, -sweet marjoram, and green onion; all chopped fine. Take your black fish -and rub it inside and outside with a mixture of cayenne, salt, and -powdered cloves and mace. Place skewers across the dish, and lay the -fish upon them. Then pour in a little wine, and sufficient water to -stew the fish. Set the dish in a moderate oven, and let it cook slowly -for an hour. - -Shad or rock fish may be dressed in the same manner. - - -FRIED SMELTS.--These little fish are considered extremely fine. Before -they are cooked, cut off the heads and tails. Sprinkle the smelts with -flour, and have ready in a frying pan over the fire plenty of fresh -lard or butter. When it boils, put in the fish and fry them. - - -BROILED SWEETBREADS.--Split open and skewer the sweetbreads; season -them with pepper and salt, and with powdered mace. Broil them on a -gridiron till thoroughly done. While they are broiling, prepare some -melted butter seasoned with mace and a little white wine, or mushroom -catchup; and have ready some toast with the crust cut off. Lay the -toast in the bottom of a dish; place the sweetbreads upon it, and pour -over them the drawn butter. - - -PICKLED EGGS.--Boil twelve eggs quite hard, and lay them in cold water; -having peeled off the shells. Then put them whole into a stone jar, -with a quarter of an ounce of whole mace, and the same quantity of -cloves; a sliced nutmeg; a table-spoonful of whole pepper; a small bit -of ginger; and a peach leaf. Fill up the jar with boiling vinegar; -cover it closely that the eggs may cool slowly. When they are cold, tie -up the jar; covering the cork with leather. After it has stood three -days pour off the pickle, boil it up again, and return it boiling hot -to the eggs and spice. They will be fit for use in a fortnight. - - -GUMBO SOUP.--Take four pounds of the lean of a fresh round of beef and -cut the meat into small pieces, avoiding carefully all the fat. Season -the meat with a little pepper and salt, and put it on to boil with -three quarts and a pint of water (not more.) Boil it slowly and skim -it well. When no more scum rises, put in half a peck of ochras, peeled -and sliced, and half a peck of tomatas cut in quarters. Boil it slowly -till the ochras and tomatas are entirely dissolved, and the meat all -to rags. Then strain it through a cullender, and send it to table with -slices of dry toast. This soup cannot be made in less than seven or -eight hours. If you dine at two you must put on the meat to boil at six -or seven in the morning. It should be as thick as a jelly. - - -SHREWSBURY CAKES.--Rub three quarters of a pound of butter into two -pounds of sifted flour, and mix in half a pound of powdered sugar, -and half a pound of currants, washed and dried. Wet it to a stiff -paste with rich milk. Roll it out, and cut it into cakes. Lay them on -buttered baking sheets, and put them into a moderate oven. - - -RICE FLUMMERY.--To two quarts of milk allow half a pound of ground -rice. Take out one pint of the milk, and mix the rice gradually with -it into a batter; making it quite smooth and free from lumps. Put the -three pints of milk into a skillet, (with a bunch of peach leaves or -a few peach-kernels,) and let it come to a boil. Then while it is -still boiling, stir in by degrees the rice batter, taking care not to -have it lumpy; add sugar, mace, and rose brandy to your taste; or you -may flavour it with the juice of a large lemon. When it has boiled -sufficiently, and is quite thick, strain it, and put it into a mould to -congeal. Make a rich boiled custard, (flavoured in the same manner,) -and send it to table in a pitcher, to eat with the flummery. Both -should be cold. If you mould it in tea-cups, turn it out on a deep -dish, and pour the custard round it. - - -APPLE BUTTER WITHOUT CIDER--Mix together ten gallons of water, and ten -gallons of the best West India molasses. Put it into a large kettle -over a good fire; let it come to a hard boil, and skim it as long as -any scum continues to rise. Then take out half the liquid, and put -it into a tub. Have ready eight bushels of fine sound apples, pared, -cored and quartered. Throw them gradually into the liquid that is -still boiling on the fire. Let it continue to boil hard, and as it -thickens, add by degrees the other half of the molasses and water, -(that which has been put into the tub.) Stir it frequently to prevent -its scorching, and to make it of equal consistence throughout. Boil it -ten or twelve hours, continuing to stir it. At night take it out of the -kettle, and set it in tubs to cool; covering it carefully. Wash out the -kettle and wipe it very dry. - -Next morning boil the apple butter six or eight hours longer; it should -boil eighteen hours altogether. Then an hour before you take it finally -out, stir in a pound of mixed spice cloves, mace, cinnamon, and nutmeg, -all finely powdered. When entirely done, put up the apple butter in -stone or earthen jars. It will keep a year or more. - -It can, of course, be made in a smaller quantity than that given in -the above receipt; and also at any time in the winter; fresh cider not -being an ingredient, as in the most usual way of making apple butter. - - -AN APPLE POT PIE.--Make a paste, allowing a pound of butter, or of -chopped suet to two pounds and a quarter of flour. Have ready a -sufficient quantity of fine juicy acid apples, pared, cored, and -sliced. Mix with them brown sugar enough to sweeten them, a few cloves, -and some slips of lemon-peel. Butter the sides of an iron pot, and line -them with paste. Then put in the apples, interspersing them with thin -squares of paste, and add a very little water. Cover the whole with -a thick lid of paste, cutting a slit in the centre for the water to -bubble up, and let it boil two hours. When done, serve it up on a large -dish, and eat it with butter and sugar. - - -PUDDING CATCHUP.--Mix together half a pint of noyau; a pint of sherry -or other white wine; the yellow peel of four lemons, pared thin; and -half an ounce of mace. Put the whole into a large bottle, and let it -stand for two or three weeks. Then strain it, and add half a pint of -capillaire or strong sugar syrup; or of Curaçoa. Bottle it, and it will -keep two or three years. It may be used for various sweet dishes, but -chiefly for pudding-sauce mixed with melted butter. - - -CURAÇOA.--Grate as much fresh orange-peel as will make two ounces when -done; the peel of fresh shaddock will be still better. Mix it with a -pint of orange juice. Put it into a quart of the strongest and clearest -rectified spirit; shake it, let it infuse for a fortnight, and strain -it. Then make a syrup by dissolving a pound of the best loaf-sugar in -a pint of cold water, adding to it the beaten white of an egg, and -boiling and skimming it till the scum ceases to rise. Mix the syrup -with the strained liquor. Let it stand till next day, and then filter -it through white blotting paper fastened to the bottom of a sieve. -Curaçoa is a great improvement to punch; also a table-spoonful of it in -a tumbler of water makes a very refreshing summer drink. - - -PATENT YEAST.--Boil half a pound of fresh hops in four quarts of -water, till the liquid is reduced to two quarts. Strain it, and mix -in sufficient wheat flour to make a thin batter; adding half a pint of -strong fresh yeast, (brewer's yeast, if it can be procured.) When it is -done fermenting, pour it into a pan, and stir in sufficient Indian meal -to make a moderately stiff dough. Cover it, and set it in a warm place -to rise. When it has become very light, roll it out into a thick sheet, -and cut it into little cakes. Spread them out on a dish, and let them -dry gradually in a cool place where there is no sun. Turn them five or -six times a day while drying; and when they are quite dry, put them -into paper bags, and keep them in a jar or box closely covered, in a -place that is not in the least damp. - -When you want the yeast for use, dissolve in a little warm water one or -more of the cakes, (in proportion to the quantity of bread you intend -making,) and when it is quite dissolved, stir it hard, thicken it with -a little flour, cover it, and place it near the fire to rise before you -use it. Then mix it with the flour in the usual manner of preparing -bread. - -This is a very convenient way of preserving yeast through the summer, -or of conveying it to a distance. - - -TO DRY HERBS.--By drying herbs with artificial heat as quickly as -possible, you preserve their scent and flavour much better than when -they are dried slowly by exposing them to the sun and air; a process -by which a large portion of their strength evaporates. All sorts of -herbs are in the greatest perfection just before they begin to flower. -Gather them on a dry day, and place them in an oven, which must not be -hot enough to discolour, scorch, or burn them. When they are quite dry, -take them out, and replace them with others. Pick the leaves from the -stems, (which may be thrown away,) and put them into bottles or jars; -cork them tightly, and keep them in a dry place. Those that are used -in cookery should be kept in a kitchen closet. - - -PEACH KERNELS.--When peaches are in season, have in a convenient place -an old basket or something of the sort, in which all the peach stones -can be saved; they are too useful to be thrown away. Then have them -carefully cracked, so as to extract the kernels whole if possible. -Spread them out on a dish for one day. Then put them into a box or jar, -and keep them to use as bitter almonds; for which they are an excellent -substitute in flavouring custards, creams and cakes. Plum stones are -worth saving in the same manner. - - -LEMON-PEEL.--Never throw away the rind of a lemon. Keep a wide-mouthed -bottle half full of brandy, and put into it (cut in pieces) all the -lemon-rind that you do not immediately want. As the white part of the -rind is of no use, it will be best to pare off the yellow very thin, -and put that alone into the brandy, which will thus imbibe a very fine -lemon flavour, and may be used for many nice purposes. - - -TO KEEP TOMATAS.--Take fine ripe tomatas, and wipe them dry, taking -care not to break the skin. Put them into a stone jar with cold -vinegar, adding a small thin muslin bag filled with mace, whole cloves, -and whole peppers. Then cork the jar tightly with a cork that has been -dipped in melted rosin, and put it away in a dry place. Tomatas pickled -in this manner keep perfectly well and retain their colour. For this -purpose use the small round button tomatas. - -Morella cherries may be pickled thus, in cold vinegar. - - - - -ADDITIONAL RECEIPTS. - - -FRENCH GREEN PEA SOUP.--This soup is made without meat. Put into a -soup-pot four quarts of shelled green peas, two large onions sliced, a -handful of leaves of sweet marjoram shred from the stalks, or a handful -of sweet basil; or a mixed handful of both--also, if you like it, a -handful of green mint. Add four quarts of water, and boil the whole -slowly till all the peas are entirely to pieces. Then take off the pot, -and mash the peas well against its sides to extract from them all their -flavour. Afterward strain off the liquid into a clean pot, and add to -it a tea-cup full of the juice of spinach, which you must prepare, -while the soup is boiling, by pounding some spinach in a mortar. This -will give the soup a fine green colour. Then put in a quarter of a -pound of the best fresh butter rolled whole in flour; and add a pint -and a half more of shelled young peas. If you wish the soup very thick, -you may allow a quart of the additional peas. Season it with a very -little salt and cayenne; put it again over the fire, and boil it till -the last peas are quite soft, but not till they go to pieces. - -Have ready in a tureen two or three slices of toasted bread cut into -small squares or dice, and pour the soup on it. - -This soup, if properly made, will be found excellent, notwithstanding -the absence of meat. It is convenient for fast days; and in the -country, where vegetables can be obtained from the garden, the expense -will be very trifling. - -What is left may be warmed for the next day. - - -GIBLET SOUP.--Take three pounds of shin of beef or of neck of mutton. -Cut off the meat and break the bones. Then put the meat with the bones -into a soup-pot, with a tea-spoonful of salt, and three quarts of -water. Add a bunch of sweet marjoram, one of sweet basil, and a quarter -of an ounce of black pepper-corns, all tied in a thin muslin rag; a -sliced onion, and six or eight turnips and carrots, cut small. Let the -whole boil slowly for two or three hours, skimming it well. In the mean -time, have ready two sets of goose-giblets, or four of duck. They must -be scalded, and well washed in warm water. Cut off the bills, and split -the heads; and cut the necks and gizzards into mouthfuls. Having taken -the meat and bones out of the soup, put in the giblets, with a head -of celery chopped. Boil it slowly an hour and a half, or more, taking -care to skim it. Make a thickening of an ounce and a half of butter, -and a large table-spoonful of flour, mixed together with a little of -the soup. Then stir it into the pot, adding a large table-spoonful of -mushroom catchup, and some small force-meat balls, or little dumplings. -Boil the soup half an hour longer. Then send it to table with the -giblets in the tureen. - - -GUMBO.--Take an equal quantity of young tender ochras and of ripe -tomatas, (for instance, a quarter of a peck of each.) Chop the ochras -fine, and scald and peel the tomatas. Put them into a stew-pan without -any water. Add a lump of butter, and a very little salt and pepper; -and, if you choose, an onion minced fine. Let it stew steadily for an -hour. Then strain it, and send it to table as soup in a tureen. It -should be like a jelly, and is a favourite New Orleans dish. Eat dry -toast with it. This gumbo is for fast days. - - -HAM OMELET.--Take six ounces of cold boiled ham, and mince it very -fine, adding a little pepper. Beat separately the whites and yolks of -six eggs, and then mix them together; add to them gradually the minced -ham. Beat the whole very hard, and do not let it stand a moment after -it is thoroughly mixed. Have ready some boiling lard in a frying-pan, -and put in the omelet immediately. Fry it about ten minutes or a -quarter of an hour. When done, put it on a hot dish, trim off the -edges, and fold it over in a half moon. Send it to table hot, and -covered. It is eaten at breakfast. - -If you wish a soft omelet, (not to fold over,) fry it a shorter time, -and serve it in a deep dish, to be helped with a spoon. - -A similar omelet may be made of the lean of a cold smoked tongue. - - -BATTER PUDDING.--Take a quart of milk, and stir into it gradually eight -large table-spoonfuls of flour, carefully pressing out all the lumps -with the back of the spoon. Beat eight eggs very light, and add them by -degrees to the milk and flour. Then stir the whole very well together. - -Dip your pudding-cloth into boiling water, and then dredge it with -flour. Pour in the pudding, and tie it tightly, leaving room for it -to swell. Put it into a pot full of boiling water, and boil it hard -for two hours. Keep it in the pot till it is time to send it to table. -Serve it up with wine-sauce, butter and sugar, or molasses and cold -butter. - - -PEACH MANGOES.--Take free-stone peaches of the largest size, (when they -are full grown, but not quite ripe,) and lay them in salt and water for -two days, covered with a board to keep them down. Then take them out, -wipe them dry, cut them open, and extract the stones. Mix together, to -your taste, minced garlic, scraped horse-radish, bruised mustard seed, -and cloves; and a little ginger-root soaked in water to soften, and -then sliced. Fill the cavity of the peaches with this mixture. Then tie -them round with pack-thread, and put them into a stone jar till it is -two-thirds full. Strew among them some whole cloves, broken cinnamon, -and a little cochineal. Season some cold vinegar, (allowing to each -quart a jill of fresh made mustard, and a little ginger, and nutmeg,) -and having mixed this pickle well, fill up the jar with it. - - -BROILED TOMATAS.--Take large ripe tomatas; wipe them, and split them in -half. Broil them on a gridiron till brown, turning them when half done. -Have ready in a dish some butter seasoned with a little pepper. When -the tomatas are well broiled, put them into the dish, and press each -a little with the back of a spoon, so that the juice may run into the -butter and mix with it. This is to make the gravy. Send them to table -hot. - -Tomatas are very good sliced, and fried in butter. - - -PRESERVED TOMATAS.--Take large fine tomatas, (not too ripe,) and scald -them to make the skins come off easily. Weigh them, and to each pound -allow a pound of the best white sugar, and the grated peel of half a -lemon. Put all together into a preserving kettle, and having boiled it -slowly for three hours, (skimming it carefully,) add the juice of the -lemons, and boil it an hour longer. Then put the whole into jars, and -when cool cover and tie them up closely. This is a cheap and excellent -sweetmeat; but the lemon must on no account be omitted. It may be -improved by boiling a little ginger with the other ingredients. - - -TOMATA HONEY.--To each pound of tomatas, allow the grated peel of a -lemon and six fresh peach-leaves. Boil them slowly till they are all -to pieces; then squeeze and strain them through a bag. To each pint of -liquid allow a pound of loaf-sugar, and the juice of one lemon. Boil -them together half an hour, or till they become a thick jelly. Then put -it into glasses, and lay double tissue paper closely over the top. It -will be scarcely distinguishable from real honey. - - -PRESERVED CUCUMBERS.--Your cucumbers should be well shaped, and all of -the same size. Spread the bottom and sides of a preserving kettle with -a thick layer of vine leaves. Then put in the cucumbers with a little -alum broken small. Cover them thickly with vine leaves, and then with a -dish. Fill up the kettle with water, and let them hang over a slow fire -till next morning, but do not allow the water to boil. Next day, take -them out, cool them, and repeat the process with fresh vine leaves, -till the cucumbers are a fine green. When cold drain them, cut a small -piece out of the flat side, and extract the seeds. Wipe the cucumbers -in a dry cloth, and season the inside with a mixture of bruised mace -and grated lemon-peel. Tie on with a pack-thread the bit that was cut -out. - -Weigh them, and to every pound of cucumbers allow a pound of -loaf-sugar. Put the sugar into a preserving kettle, a half pint of -water to each pound, and the beaten white of an egg to every two -pounds. Boil and skim the sugar till quite clear, adding sliced ginger -and lemon parings to your taste. When cool, pour it over the cucumbers, -and let them lie in it two days, keeping them covered with a plate, and -a weight on it to press it down. Then boil up the syrup again, adding -one-half as much sugar, &c. as you had at first; and at the last the -juice and grated peel of two lemons for every six cucumbers. The lemon -must boil in the syrup but ten minutes. Then strain the syrup all over -the cucumbers, and put them up in glass jars. - -If they are not quite clear, boil them in a third syrup. Small green -melons may be preserved in this manner. - - -APPLE RICE PUDDING.--Wash half a pint of rice, and boil it till soft -and dry. Pare, core, and cut up six large juicy apples, and stew them -in as little water as possible. When they are quite tender, take them -out, and mash them with six table-spoonfuls of brown sugar. When the -apples and rice are both cold, mix them together. Have ready five eggs -beaten very light, and add them gradually to the other ingredients, -with five or six drops of essence of lemon, and a grated nutmeg. Or you -may substitute for the essence, the grated peel and the juice of one -large lemon. Beat the whole very hard after it is all mixed; tie it -tightly in a cloth, (leaving but a very small space for it to swell,) -and stopping up the tying place with a lump of flour moistened to paste -with water. Put it into a pot of boiling water, and boil it fast for -half an hour. Send it to table hot, and eat it with sweetened cream, or -with beaten butter and sugar. - - -BAKED APPLE DUMPLINGS.--Take large, fine, juicy apples, and pare and -core them, leaving them as whole as possible. Put them into a kettle -with sufficient water to cover them, and let them parboil a quarter of -an hour. Then take them out, and drain them on a sieve. Prepare a paste -in the proportion of a pound of butter to two pounds of flour, as for -plain pies. Roll it out into a sheet, and cut it into equal portions -according to your number of apples. Place an apple on each, and fill up -the hole from whence the core was extracted with brown sugar moistened -with lemon-juice, or with any sort of marmalade. Then cover the apple -with the paste, closing it neatly. Place the dumplings side by side in -buttered square pans, (not so as to touch,) and bake them of a light -brown. Serve them warm or cool, and eat them with cream sauce. - -They will be found very good. - - -INDIAN LOAF CAKE.--Mix a tea-cup full of powdered white sugar with -a quart of rich milk, and cut up in the milk two ounces of butter, -adding a salt-spoonful of salt. Put this mixture into a covered pan -or skillet, and set it on coals till it is scalding hot. Then take it -off, and scald with it as much yellow Indian meal (previously sifted) -as will make it of the consistence of thick boiled mush. Beat the whole -very hard for a quarter of an hour, and then set it away to cool. - -While it is cooling, beat three eggs very light, and stir them -gradually into the mixture when it is about as warm as new milk. Add a -tea-cup full of good strong yeast, and beat the whole another quarter -of an hour--for much of the goodness of this cake depends on its being -long and well beaten. Then have ready a turban mould or earthen pan -with a pipe in the centre, (to diffuse the heat through the middle of -the cake.) The pan must be very well buttered, as Indian meal is apt -to stick. Put in the mixture, cover it, and set it in a warm place to -rise. It should be light in about four hours. Then bake it two hours -in a moderate oven. When done, turn it out with the broad surface -downwards, and send it to table hot and whole. Cut it into slices, and -eat it with butter. - -This will be found an excellent cake. If wanted for breakfast, mix it, -and set it to rise the night before. If properly made, standing all -night will not injure it. Like all Indian cakes, (of which this is -one of the best,) it should be eaten warm. It will be much improved -by adding to the mixture, a salt-spoon of pearl-ash, or sal-aratus, -dissolved in a little water. - - -PLAIN CIDER CAKE.--Sift into a large pan a pound and a half of flour, -and rub into it half a pound of butter. Mix in three-quarters of -a pound of powdered white sugar, and melt a small tea-spoonful of -sal-aratus or pearl-ash in a pint of the best cider. Pour the cider -into the other ingredients while it is foaming, and stir the whole very -hard. Have ready a buttered square pan, put in the mixture, and set it -immediately in a rather brisk oven. Bake it an hour or more, according -to its thickness. This is a tea cake, and should be eaten fresh. Cut it -into squares, split and butter them. - - -TENNESSEE MUFFINS.--Sift three pints of yellow Indian meal, and put -one-half into a pan and scald it. Add a good piece of butter. Beat six -eggs, whites and yolks separately. The yolks must be beaten till they -become very thick and smooth, and the whites till they are a stiff -froth that stands alone. When the scalded meal is cold, mix it into -a batter with the beaten yolk of egg, the remainder of the meal, a -salt-spoonful of salt, and, if necessary, a little water. The batter -must be quite thick. At the last, stir in, lightly and slowly, the -beaten white of egg. Grease your muffin rings, and set them in an oven -of the proper heat; put in the batter immediately, as standing will -injure it. - -Send them to table hot; pull them open, and eat them with butter. - - -HOE CAKE.--Beat the whites of three eggs to a stiff froth, and sift -into a pan a quart of wheat flour, adding a salt-spoon of salt. Make a -hole in the middle, and mix in the white of egg so as to form a thick -batter, and then add two table-spoonfuls of the best fresh yeast. Cover -it, and let it stand all night. In the morning, take a hoe-iron (such -as are made purposely for cakes) and prop it before the fire till it is -well heated. Then flour a tea-saucer, and filling it with batter, shake -it about, and clap it to the hoe, (which must be previously greased,) -and the batter will adhere till it is baked. Repeat this with each -cake. Keep them hot, and eat them with butter. - - -MILK TOAST.--Boil a pint of rich milk, and then take it off, and stir -into it a quarter of a pound of fresh butter, mixed with a small -table-spoonful of flour. Then let it again come to a boil. Have ready -two deep plates with half a dozen slices of toast in each. Pour the -milk over them hot, and keep them covered till they go to table. Milk -toast is generally eaten at breakfast. - - -POTATO YEAST.--Pare half a dozen middle-sized potatoes, and boil them -in a quart of soft water, mixed with a handful of hops, till quite -soft. Then mash the potatoes smooth, not leaving in a single lump. -Mix with them a handful of wheat flour. Set a sieve over the pan in -which you have the flour and mashed potatoes, and strain into them the -hop-water in which they were boiled. Then stir the mixture very hard, -and afterwards pass it through a cullender to clear it of lumps. Let -it stand till it is nearly cold. Then stir in four table-spoonfuls -of strong yeast, and let it stand to ferment. When the foam has sunk -down in the middle, (which will not be for several hours,) it is done -working. Then put it into a stone jug and cork it. Set it in a cool -place. - -This yeast will be found extremely good for raising home-made bread. - -Yeast when it becomes sour may be made fit to use by stirring into it -a little sal-eratus, or pearl-ash, allowing a small tea-spoonful to a -pint of yeast. This will remove the acidity, and improve the bread in -lightness. The pearl-ash must be previously melted in a little lukewarm -water. - - -CREAM CHEESE.--The cheese so called, of which numbers are brought to -Philadelphia market, is not made entirely of cream, but of milk warm -from the cow, (and therefore unskimmed,) mixed with cream of last -night. To a small tub of fresh morning's milk, add the cream skimmed -from an equal quantity of last evening's milk. Mix the cream and the -new milk together, and warm them to about blood-heat or 100 degrees of -the thermometer. Have ready a cup of water in which has been soaking, -since last night, a piece of rennet, (the salt wiped off,) about the -length and breadth of two fingers. Stir the rennet-water into the -vessel of mixed milk and cream, and set it in a warm place till the -curd has completely formed. Then, with a knife, cut the curd into -squares. Next, take a large, thin, straining-cloth, and press it down -on the curd so as to make the whey rise up through it. As the whey -rises, dip it off with a saucer or skimming dish. When the whey is -nearly all out, put the curd into the cloth, and squeeze and press -it with your hands till it becomes dry. Next, crumble the curd very -fine with your hands, and then salt it to your taste. Then wash the -straining-cloth clean, and lay it in the cheese-hoop (a bottomless -vessel, about the size of a dinner-plate, perforated with small -gimlet-holes) put the crumbled curd into the cloth, and then fold the -rest of the cloth closely over it. The cheese-hoop should be set on a -clean wooden bench or table. Place on it its round wooden cover, so as -to fit exactly; and lay on the top two bricks or a heavy stone. After -it has stood six hours in the hoop or mould, turn it, and let it stand -six hours longer. - -When you take out the cheese, rub it all over with a little fresh -butter. Set it in a dark, dry place, turning it every day, and in four -or five days it will be fit for use. When once cut, it should be eaten -immediately, if the weather is warm. But while uncut, it may keep a -week in a cold place, provided it is turned several times a-day. - - -ALMOND BREAD.--Blanch, and pound in a mortar, half a pound of shelled -sweet almonds till they are a smooth paste, adding rose-water as you -pound them. They should be done the day before they are wanted. Prepare -a pound of loaf-sugar finely powdered, a tea-spoonful of mixed spice, -(mace, nutmeg, and cinnamon,) and three-quarters of a pound of sifted -flour. Take fourteen eggs, and separate the whites from the yolks. -Leave out seven of the whites, and beat the other seven to a stiff -froth. Beat the yolks till very thick and smooth, and then beat the -sugar gradually into them, adding the spice. Next stir in the white of -egg, then the flour, and lastly the almonds. Add the juice of a large -lemon. - -Put the mixture into a square tin pan, (well buttered,) or into a -copper or tin turban-mould, and set it immediately in a brisk oven. Ice -it when cool. It is best if eaten fresh. - -You may add a few bitter almonds to the sweet ones. - - -CUSTARD CAKES.--Mix together a pound of sifted flour and a quarter of a -pound of powdered loaf-sugar. Divide into four a pound of fresh butter; -mix one-fourth of it with the flour, and make it into a dough. Then -roll it out, and put in the three remaining divisions of the butter at -three more rollings. Set the paste in a cool place till the custard is -ready. - -For the custard, beat very light the yolk only of eight eggs, and then -stir them gradually into a pint of rich cream, adding three ounces of -powdered white sugar, a grated nutmeg, and ratafia, peach-water, or -essence of lemon, to your taste. Put the mixture into a deep dish; set -it in an iron baking pan or a Dutch oven half full of boiling water, -and bake it a quarter of an hour. Then put it to cool. - -In the mean time roll out the paste into a thin sheet; cut it into -little round cakes about the size of a dollar, and bake them on flat -tins. When they are done, spread some of the cakes thickly with the -custard, and lay others on the top of them, making them fit closely in -the manner of lids. - -You may bake the paste in patty-pans like shells, and put in the -custard after they come out of the oven. If the custard is baked in the -paste, it will be clammy and heavy at the bottom. - -You may flavour the custard with vanilla. - - -HONEY GINGER CAKE.--Rub together a pound of sifted flour and -three-quarters of a pound of fresh butter. Mix in, a tea-cup of fine -brown sugar, two large table-spoonfuls of strong ginger, and (if you -like them) two table-spoonfuls of carraway seeds. Having beaten five -eggs, add them to the mixture alternately with a pint of strained -honey; stirring in towards the last a small tea-spoonful of pearl-ash, -that has been melted in a very little vinegar. - -Having beaten or stirred the mixture long enough to make it perfectly -light, transfer it to a square iron or block-tin pan, (which must be -well buttered,) put it into a moderate oven, and bake it an hour or -more, in proportion to its thickness. - -When cool, cut it into squares. It is best if eaten fresh, but it will -keep very well a week. - - -ROCK CAKE.--Blanch three-quarters of a pound of shelled sweet almonds, -and bruise them fine in a mortar, but not to a smooth paste as for -maccaroons. Add, as you pound them, a little rose-water. Beat to a -stiff froth the whites of four eggs, and then beat in gradually a pound -of powdered loaf-sugar. Add the juice of a lemon. Then mix in the -pounded almonds. Flour your hands, and make the mixture into little -cones or pointed cakes. Spread sheets of damp, thin, white paper on -buttered sheets of tin, and put the rock cakes on it, rather far apart. -Sprinkle each with powdered loaf-sugar. Bake them of a pale brown, in a -brisk oven. They will be done in a few minutes. - -When cold, take them off the papers. - - -FROZEN CUSTARD.--Slice a vanilla bean, and boil it slowly in half -a pint of milk, till all the strength is extracted and the milk -highly flavoured with the vanilla. Then strain it, and set it aside. -Mix a quart of cream and a pint of milk, or, if you cannot procure -cream, take three pints of rich milk, and put them into a skillet or -sauce-pan. Set it on hot coals, and boil it. When it has come to a -boil, mix a table-spoonful of flour in three table-spoonfuls of milk, -and stir it into the boiling liquid. Afterwards add six eggs, (which -have been beaten up with two table-spoonfuls of milk,) pouring them -slowly into the mixture. Take care to stir it all the time it is -boiling. Five minutes after, stir in gradually half a pound of powdered -loaf-sugar, and then the decoction of vanilla. Having stirred it hard a -few moments, take it off the fire, and set it to cool. When quite cold, -put it into a mould and freeze it, as you would ice-cream, for which it -frequently passes. - -You may flavour it with the juice of two large lemons, stirred in just -before you take it from the fire, or with a quarter of a pound of -shelled bitter almonds, blanched, pounded in a mortar with rose-water, -and then boiled in half a pint of milk, till the flavour is extracted. -Then use the milk only. - - -CHERRY CORDIAL.--Take a bushel of fine ripe cherries, either red or -black, or mixed; stone them, put them into a clean wooden vessel, and -mash them with a mallet or beetle. Then boil them about ten minutes, -and strain the juice. To each quart of juice allow a quart of water, -a pound of sugar, and a quart of brandy. Boil in the water (before -you mix it with the juice) two ounces of cloves, and four ounces of -cinnamon; then strain out the spice. Put the mixture into a stone jug, -or a demijohn, and cork it tightly. Bottle it in two or three months. - - -COMMON ICE CREAM.--Split into pieces a vanilla bean, and boil it in a -very little milk till the flavour is well extracted; then strain it. -Mix two table-spoonfuls of arrow-root powder, or the same quantity -of fine powdered starch with just sufficient cold milk to make it a -thin paste; rubbing it till quite smooth. Mix together a pint of cream -and a pint of rich milk; and afterwards stir in the preparation of -arrow-root, and the milk in which the vanilla has been boiled. Beat -it very hard, stir in half a pound of powdered loaf-sugar, beating it -very hard again. Then strain it, and put it into a freezer placed in a -tub that has a hole in the bottom to let out the water; and surround -the freezer on all sides with ice broken finely, and mixed with -coarse salt. Beat the cream hard for half an hour. Then let it rest; -occasionally taking off the cover, and scraping down with a long spoon -the cream that sticks to the sides. When it is well frozen, transfer -it to a mould; surround it with fresh salt and ice, and then freeze it -over again. If you wish to flavour it with lemon instead of vanilla, -take a large lump of the sugar before you powder it, and rub it on the -outside of a large lemon till the yellow is all rubbed off upon the -sugar. Then, when the sugar is all powdered, mix with it the juice of -two large lemons. - -For strawberry ice cream, mix with the powdered sugar the juice of a -quart of ripe strawberries squeezed through a linen bag. - - -PINK CHAMPAGNE JELLY.--Beat up the white of an egg to a stiff froth, -and then stir it hard into three wine-glasses of filtered water. Put -twelve ounces of the best double-refined loaf-sugar (powdered fine and -sifted) into a skillet lined with porcelain. Pour on it the white of -egg and water, and stir it till dissolved. Then add twelve grains of -cochineal powder. Set it over a moderate fire, and boil it and skim it -till the scum ceases to rise. Then strain it through a very fine sieve. -Have ready an ounce and a half of isinglass that has been boiled in -a little water till quite dissolved. Strain it, and while the boiled -sugar is lukewarm mix it with the isinglass, adding a pint of pink -champagne and the juice of a large lemon. Run it through a linen bag -into a mould. When it has congealed so as to be quite firm, wrap a wet -cloth round the outside of the mould, and turn out the jelly into a -glass dish; or serve it broken up, in jelly glasses, or glass cups. - -Jelly may be made in a similar manner of Madeira, marasquin, or noyau. - - -A CHARLOTTE RUSSE.--Boil in half a pint of milk a split vanilla bean, -till all the flavour is extracted. Then strain the milk, and when it -is cold stir into it the yolks of four beaten eggs, and a quarter of a -pound of powdered loaf-sugar. Simmer this custard five minutes over -hot coals, but do not let it come to a boil. Then set it away to cool. -Having boiled an ounce of the best Russian isinglass in a pint of water -till it is entirely dissolved and the water reduced to one-half, strain -it into the custard, stir it hard, and set it aside to get quite cold. - -Whip to a stiff froth a quart of rich cream, taking it off in spoonfuls -as you do it, and putting it to drain on an inverted sieve. When the -custard is quite cold, (but not yet set or congealing,) stir the whipt -cream gradually into it. - -Take a circular mould of the shape of a drum, the sides being straight. -Cut to fit it two round slices from the top and bottom of an almond -sponge-cake; glaze them with white of egg, and lay one on at the bottom -of the mould, reserving the other for the top. You can get the mould at -a tinner's. - -Having thus covered the bottom, line the sides of the mould with more -of the sponge-cake, cut into long squares and glazed all over with -white of egg. They must be placed so as to stand up all round--each -wrapping a little over the other so as to leave not the smallest -vacancy between; and they must be cut exactly the height of the mould, -and trimmed evenly. Then fill up with the custard and cream when it is -just beginning to congeal; and cover the top with the other round slice -of cake. - -Set the mould in a tub of pounded ice mixed with coarse salt; and let -it remain forty minutes, or near an hour. Then turn out the Charlotte -on a china dish. Have ready an icing, made in the usual manner of -beaten white of egg and powdered sugar, flavoured with essence of -lemon. Spread it smoothly over the top of the Charlotte, which when -the icing is dry will be ready to serve. They are introduced at large -parties, and it is usual to have two or four of them. - - -A CHARLOTTE POLONAISE.--Boil over a slow fire a pint and a half of -cream. While it is boiling have ready six yolks of eggs, beaten up with -two table-spoonfuls of powdered arrow-root, or fine flour. Stir this -gradually into the boiling cream, taking care to have it perfectly -smooth and free from lumps. Ten minutes will suffice for the egg and -cream to boil together. Then divide the mixture by putting it into two -separate sauce-pans. - -Then mix with it, in one of the pans, six ounces of chocolate scraped -fine, two ounces of powdered loaf-sugar, and a quarter of a pound of -maccaroons, broken up. When it has come to a hard boil, take it off, -stir it well, pour it into a bowl, and set it away to cool. - -Have ready, for the other sauce-pan of cream and egg, a dozen bitter -almonds, and four ounces of shelled sweet almonds or pistachio nuts, -all blanched and pounded in a mortar with rose-water to a smooth paste, -and mixed with an ounce of citron also pounded. Add four ounces of -powdered sugar; and to colour it green, two large spoonfuls of spinach -juice that has been strained through a sieve. Stir this mixture into -the other half of the cream, and let it come to a boil. Then put it -aside to cool. - -Cut a large sponge-cake into slices half an inch thick. Spread one -slice thickly with the chocolate cream, and cover another slice with -the almond cream. Do this alternately (piling them evenly on a china -dish) till all the ingredients are used up. You may arrange it in the -original form of the sponge-cake before it was cut, or in a pyramid. -Have ready the whites of the six eggs whipped to a stiff froth, with -which have been gradually mixed six ounces of powdered sugar, and -twelve drops of oil of lemon. With a spoon heap this meringue (as the -French call it) all over the pile of cake, &c., and then sift powdered -sugar over it. Set it in a very slow oven till the outside becomes a -light brown colour. - -Serve it up cold, ornamented according to your taste. - -If you find the chocolate cream too thin, add more maccaroons. If the -almond cream is too thin, mix in more pounded citron. If either of the -mixtures is too thick, dilute it with more cream. - -This is superior to a Charlotte Russe. - - -APPLE COMPOTE.--Take large ripe pippin apples. Pare, core, and weigh -them, and to each pound allow a pound of fine loaf-sugar and two -lemons. Parboil the apples, and then set them out to cool. Pare off -very nicely with a penknife the yellow rind of the lemons, taking care -not to break it; and then with scissors trim the edges to an even width -all along. Put the lemon-rind to boil in a little sauce-pan by itself, -till it becomes tender, and then set it to cool. Allow half a pint of -water to each pound of sugar; and when it is melted, set it on the -fire in the preserving kettle, put in the apples, and boil them slowly -till they are clear and tender all through, but not till they break; -skimming the syrup carefully. After you have taken out the apples, -add the lemon-juice, put in the lemon-peel, and boil it till quite -transparent. When the whole is cold, put the apples with the syrup into -glass dishes, and dispose the wreaths of lemon-peel fancifully about -them. - -SOUR MILK.--To recover milk that has turned sour, stir in powdered -carbonate of magnesia, of which allow a heaped tea-spoonful to each -quart of milk. - - - - -APPENDIX, - -CONTAINING NEW RECEIPTS. - - -ORANGE CAKE.--Take four ripe oranges, and roll them under your hand on -the table. Break up a pound of the best loaf-sugar, and on some of the -pieces rub off the yellow rind of the oranges. Then cut the oranges, -and squeeze their juice through a strainer. Powder the sugar, and mix -the orange-juice with it; reserving a little of the juice to flavour -the icing. Wash, and squeeze in a pan of cold water, a pound of the -best _fresh_ butter, till you have extracted whatever milk and salt may -have been in it, as they will impede the lightness of the cake. Cut -up the butter in the pan of sugar and orange, and stir it hard till -perfectly light, white, and creamy. Sift into a pan fourteen ounces -(two ounces less than a pound) of fine flour. Beat ten eggs till they -are as thick and smooth as a fine boiled custard. Then stir them, by -degrees, into the butter and sugar, alternately with the flour, a -little of each at a time. Continue to beat the whole very hard for -some time after all the ingredients are in; as this cake requires a -great deal of beating. Have ready a large square, shallow pan, well -buttered. Put in the mixture, and set it immediately into a brisk oven. -It must be thoroughly baked, otherwise it will be heavy, streaked, -and unfit to eat. The time of baking must of course be in proportion -to its thickness, but it requires a much longer time than pound-cake, -queen-cake, or Spanish buns. When it shrinks from the sides of the pan, -and looks as if done, try it by sticking in the middle of it, down -to the bottom, a twig from a corn-broom, or something similar. If -the twig comes out dry and clean, the cake is done; but if the twig -remains moist and clammy, let the cake remain longer in the oven. When -it is quite done, make an icing of beaten white of egg, and powdered -loaf-sugar, mixed with a spoonful or more of orange juice. Dredge -the cake with flour, then wipe off the flour and spread on the icing -thick and evenly, scoring it in large squares. Before you put it into -baskets, cut the cake into squares about the usual size of a Spanish -bun. It should be eaten fresh, being best the day it is baked. - -This cake will be found very fine. It is, of course, best when oranges -are ripe and in perfection, as the orange flavour should be very high. -We recommend that at the first trial of this receipt, the batter shall -be baked in small tins, such as are used for queen-cake, or Naples -biscuit, as there will thus be less risk of its being well baked than -if done in a larger pan. When they seem to be done, one of the little -cakes can be taken out and broken open, and if more baking is found -necessary, the others can thus be continued longer in the oven. After -some experience, an orange cake may be baked, like a pound cake, in -a large tin pan with a tube in the centre; or in a turban mould, and -handsomely iced and ornamented when done. A fine orange cake will, when -cut, perfume the table. - -Lemon cake may be made and baked in a similar manner, adding also a -little lemon juice to the icing. - - -CITRON CAKE--Cut a pound of candied citron into slips. Spread it on a -large dish. Sprinkle it thickly with sifted flour till it is entirely -white with it, tumbling the citron about with your hands till every -piece is well covered with flour. Then sift into a pan fourteen ounces -(two ounces less than a pound) of flour. Beat together in a deep pan, -till perfectly light, a pound of fresh butter cut up in a pound of -powdered loaf-sugar. Then add, by degrees, a glass of wine, a glass of -brandy, and a table-spoonful of powdered mace and cinnamon mixed, and -a powdered nutmeg. Have ready twelve eggs beaten in a shallow pan till -very smooth and thick. Stir the beaten egg into the beaten butter and -sugar, alternately with the flour and citron, a little at a time of -each. Then, at the last, stir the whole very hard. Butter a large tin -pan (one with a tube in the centre will be best), put in the mixture, -set it directly in a moderate oven, and bake it at least four hours. -Put it on an inverted sieve to cool. - -When the cake is cool, ice and ornament it. - -Common pound cakes are now very much out of use. They are considered -old-fashioned. - - -BOSTON CREAM CAKES--From a quart of rich milk or cream take half a -pint, and put it into a small saucepan, with a vanilla bean, and a -stick of the best Ceylon cinnamon, broken in pieces. Cover the saucepan -closely, and let it boil till the milk is highly flavoured with the -vanilla and cinnamon. Then strain it, take out the vanilla bean, wipe -it, and put it away, as it will do for the same purpose a second time. -Mix the flavoured milk with the other pint and a half, and let it get -quite cold. Beat very light _the yolks only_ of twelve eggs, and stir -them into the milk alternately with a quarter of a pound, or more, of -powdered white sugar. Put this custard mixture into a tin pan, set it -in a Dutch oven or something similar, pour round the pan some boiling -water, enough to reach half-way up its sides, and bake the custard ten -minutes. Instead of vanilla, you may flavour the custard by boiling, in -the half pint of milk, a handful of bitter almonds or peach kernels, -blanched and broken in half, and stirring into the custard when it has -done baking, but is still hot, a wine glass of rose water. As rose -water loses most of its taste by cooking, it is best, when practicable, -to add it after the article is taken from the fire. - -In the mean time let another mixture be prepared as follows. Sift -half a pound of fine flour, cut up half a pound of fresh butter in a -pint of rich milk, and set it on a stove or near the fire till the -butter is soft but not melted. Then stir it well and take it off. Beat -eight whole eggs very light, and stir them gradually into the milk -and butter, in turn with the flour. Take care to have this batter -very smooth, and quite free from lumps. Having beaten and stirred it -thoroughly, put it in equal portions into deep pattypans with plain -unscolloped sides, filling them but little more than half, so as -to allow space for the cakes to rise in baking. The pattypans must -be previously buttered. When the mixture is in, sprinkle powdered -loaf-sugar over the top of each. Set them immediately into a brisk -oven, and bake them about a quarter of an hour, or twenty minutes. They -must be well browned. When done, take them out, and open in the side of -each (while quite hot) a slit or cut, large enough to admit a portion -of the custard that has been made for them. Put in with a spoon as much -of this custard as will amply fill the cavity or hollow in the middle -of each cake. Then close the slit nicely, by pinching and smoothing it -with your thumb and finger, and set the cakes to cool. They should be -eaten fresh. In summer they will not keep till next day unless they are -set on ice. If properly made, they will be found delicious. - - -CONNECTICUT LOAF CAKE.--For this cake you must prepare, the day before, -three pounds of sifted flour, two pounds of powdered white sugar, four -nutmegs, and a quarter of an ounce of mace powdered fine; two pounds -of stoned raisins, two pounds of currants, picked, washed, and dried -(or you may substitute for the currants two additional pounds of -raisins), and half a pound of citron cut large. The raisins, currants, -and citron must be spread on a large dish, and dredged thickly over -with flour, which must be mixed well among them with your hands, so as -to coat them all completely. This is to prevent their sinking in a clod -to the bottom while the cake is baking, and should always be done with -whatever fruit is used in either cakes or puddings. Put the spice into -half a pint of white wine, cover it, and let it infuse all night. Next -morning, have ready two pounds of the best fresh butter, cut small; six -eggs well beaten; a pint of warm new milk; and half a pint of fresh -strong yeast, procured, if possible, from a brewer or baker. Rub half -the butter into the flour, adding half the sugar; wet it with the milk, -and add half of the eggs, and the wine, and the yeast. Stir and mix it -thoroughly. Then cover it and set it to rise. It should be perfectly -light by evening. Then add the remainder of the butter and the sugar, -and the rest of the egg. Mix it well, and set it again to rise till -early next morning. Then add gradually the fruit, setting it again to -rise for two or three hours. When it is perfectly light for the last -time, butter a large deep pan, and put in the mixture. The oven must -first be made _very hot_, and then allowed to cool down so as to bake -rather slowly. If too hot, it will scorch and crust the cake on the -outside, so as to prevent the heat from penetrating any farther, and -the inside will then be soddened and heavy. A common-sized loaf-cake -may remain in the oven from three to four hours. - - -CLOVE CAKES.--Rub a pound of fresh butter (cut up) into three pounds of -sifted flour; adding, by degrees, a pound of fine brown sugar, half an -ounce of cloves ground or powdered, and sufficient West India molasses -to wet the whole into a stiff dough, mixing in at the last a small -tea-spoonful of sal-aratus dissolved in tepid water. Roll the dough -out into a sheet of paste, and cut out the cakes with a tin stamp, or -with the edge of a tumbler. Put them in buttered pans, and bake them -a quarter of an hour or more. They will continue good a long time, if -kept dry, and are excellent to take to sea. - - -SOFT GINGERBREAD.--Beat to a cream half a pound of fresh butter cut up -in a deep pan, among half a pound of brown sugar, and at the beginning -set near the fire to soften it a little, but not to melt it. Add two -large table-spoonfuls of ginger, a tea-spoonful of powdered cinnamon, -and a tea-spoonful of powdered cloves. Then stir into it, alternately, -a pint of West India molasses, and three pints of sifted flour, and six -well-beaten eggs. Lastly, dissolve a small tea-spoonful of pearl-ash in -a pint of _sour_ milk, and stir it, while foaming, into the mixture. -Put it immediately into shallow square tin pans, well buttered, and -place it in an oven not too hot, or it will burn the outside, and leave -the inside raw and heavy. This cake requires long beating, and much -baking. - - -FINE COOKIES.--Sift into a pan five large tea-cupsful of flour, and -rub into it one tea-cup of fresh butter; add two cups of powdered -white sugar, and a handful or two of carraway seeds; wet it with an -egg well beaten, and a little rose-water. Add, at the last, a small -tea-spoonful of sal-aratus dissolved in a very little lukewarm water. -Knead the whole well. Roll it out into a sheet. Cut it into cakes with -a stamp or a tumbler edge; put them into a buttered pan, and bake them -about fifteen minutes. Instead of carraway seeds, you may use currants, -picked, washed, and dried. - - -INDIAN CUP CAKES.--Sift a pint and a half of yellow Indian meal, and -mix it with half a pint wheat flour. Beat two eggs very light, and -then stir them gradually into the meal, in turn with almost a quart of -_sour_ milk. If you have no sour milk from the preceding day, you can -turn some sweet milk sour by setting it in the sun. Lastly, dissolve a -tea-spoonful of sal-aratus, or a very small tea-spoonful of pearl-ash -in a little of the sour milk reserved for the purpose. The batter -must be as thick as that for a pound-cake. More Indian meal may be -necessary. Stir it at the last into the mixture, which, while foaming, -must be put into buttered cups, or little tin pans, and set immediately -into an oven, brisk but not too hot. When well baked, turn out the -cakes, and send them warm to the breakfast-table. Eat them with butter. - - -BRAN BATTER-CAKES.--Mix a quart of bran with a handful of wheat flour, -and a level tea-spoonful of salt. Pour in sufficient milk-warm water -to make a thick batter. Add two table-spoonfuls of brewer's yeast, or -three, if home-made; and stir it very hard. Cover it, and set it by -the fire to rise. Half an hour before you begin to bake, you may add -a salt-spoonful of soda, melted in a little warm water. Bake it like -buckwheat cakes, on a griddle. - - -APPLE BREAD PUDDING.--Pare, core, and slice thin, a dozen or more -fine juicy pippins, or bell-flowers, strewing among them some bits -of the yellow rind of a large lemon that has been pared very thin, -and squeezing over them the juice of the lemon. Or substitute a -tea-spoonful of essence of lemon. Cover the bottom of a large deep -dish with a thick layer of the sliced apples. Strew it thickly with -brown sugar Then scatter on a few very small bits of the best fresh -butter. Next strew over it a thin layer of grated bread-crumbs. -Afterwards another thick layer of apple, followed by sugar, butter, -and bread-crumbs as before. Continue this till you get the dish full, -finishing with a thin layer of crumbs. Put the dish into a moderate -oven, and bake the pudding well, ascertaining that the apples are -thoroughly done and as soft as marmalade. Send it to table either -hot or cold, and eat it with cream-sauce, or with butter, sugar, and -nutmeg, stirred to a cream. This pudding is in some places called by -the homely names of Brown Betty, or Pan Dowdy. It will require far -less baking, if the apples are previously stewed soft, and afterwards -mixed with the sugar and lemon. Then put it into the dish, in layers, -interspersed (as above) with bits of butter, and layers of grated -crumbs. It will be much improved by the addition of a grated nutmeg, -mixed with the apples. - - -APPLE CUSTARDS.--Take fine juicy apples, sufficient when stewed to fill -two soup plates. Pare, core, and slice them. Add a lump of butter, -about the size of a walnut, and the grated peel of a lemon; and stew -them with as little water as can possibly keep them from burning. They -must be stewed till they are quite soft all through, but not broken. -Then mash them well with the back of a spoon, and make them very sweet -with fine brown sugar. Squeeze in the juice of a lemon, or add a -wine-glass of rose-water. When the apple is quite cold, add a grated -nutmeg, a table-spoonful of brandy, and a table-spoonful of cream, -mixed with a table-spoonful of finely-grated bread crumbs, and the -well-beaten yolk of an egg. Stir the whole very hard. Cover the bottom -and sides of two soup plates with thin puff-paste, and put a thick -paste round the edges, notching it handsomely. Then fill up with the -mixture, and bake it about half an hour. Or you may bake it in cups, -without any paste. If for cups, prepare double the above quantity of -apple and other ingredients. - -Peach custards may be made in a similar manner, of fine ripe free-stone -peaches, pared, stoned, quartered, and stewed without any water. Omit -the lemon, and add two eggs. - - -NEW ENGLAND PUMPKIN PIE.--Take a quart of stewed pumpkin. Put it into -a sieve, and press and strain it as dry as possible. Then set it away -to get cold. Beat eight eggs very light, and stir them gradually into -the pumpkin, a little at a time, in turn with a quart of rich cream -and a pound of sugar. Mix together a quarter of an ounce of powdered -mace, two powdered nutmegs, and a table-spoonful of ground ginger, and -stir them into the other ingredients. When all is mixed, stir the whole -very hard. Cover the bottom of your pie-dishes with a thin paste, and -fill them nearly to the top with the mixture. Cut out narrow stripes -of paste with your jagging-iron, and lay them across the tops of your -pies. Bake them from an hour to an hour and a quarter. Send them to -table cool. They are best the day they are baked. Some persons prefer -them without any paste beneath, the dishes being filled entirely with -the mixture; and if they have broad edges, a border of thick puff-paste -may be laid along the edge, and handsomely notched. We think this the -best way; as paste that is baked under any mixture that has milk and -eggs in it, is liable, in consequence of the moisture, to become clammy -and heavy, and is therefore unwholesome. - - -WEST INDIA COCOA-NUT PUDDING.--Cut up and skin a large ripe cocoa-nut, -and grate it fine. Then put the grated cocoa-nut into a clean cloth, -and squeeze and press it till all the moisture is taken out. Spread it -on a broad tin pan, and stand it up to dry, either in the sun or before -the fire, stirring it up occasionally with your hands. When quite -dry weigh a pound of it. Beat very light sixteen eggs (omitting the -whites of four) and then beat into them, gradually, a pound of powdered -loaf-sugar, and a wine glass of rose-water. Then give the whole a hard -stirring. Put the mixture into deep dishes, and lay puff-paste round -their edges handsomely notched. Bake them about half an hour. Send them -to table cold with white sugar grated over the top. - - -YANKEE TEA CAKES.--Cut up half a pound of fresh butter in a pint of -milk, and warm it a little, so as to soften but not melt the butter. -Add, gradually, half a pound of powdered white sugar, in turn with -three well-beaten eggs, and a pound of sifted flour, finishing with -half a jill of strong fresh yeast. Set the mixture in a warm place to -rise. It will most probably be five hours before it is light enough -to bake, and it should therefore be made in the forenoon. When it has -risen high, and the top is covered with bubbles, butter some cups, and -bake it in them about twenty minutes. When done, turn the cakes out on -large plates; send them to table hot, and split and butter them. To -open these cakes, pull them apart with your fingers. - - -GELATINE JELLY.--Gelatine is used as a substitute for calves feet in -making jelly. It is prepared in light yellowish sheets, and can be -purchased at the druggists'. The chief advantage in gelatine is, that -by keeping it in the house, you can always have it ready for use, and -the jelly made with it may be commenced and finished the same day: -while, if you use calves' feet, they must be boiled the day before. -Also, you may chance to live in a place where calves' feet cannot at -all times be procured, and then a box of gelatine, always at hand, -may be found very convenient. The cost is about the same, whether the -jelly is made of calves' feet or of gelatine. That of calves' feet will -generally be the firmest, and will keep two or three days in a cold -place or when set on ice; that of gelatine, if not used on the day that -it is made, will sometimes melt and become liquid again. Its greatest -recommendations are convenience and expedition. The following receipt -for gelatine jelly will be found a very good one, if exactly followed. - -Soak two ounces of gelatine, for twenty-five minutes, in as much cold -water as will cover it. Then take it out, lay it in another vessel, -pour on it two quarts of boiling water, and let it thoroughly dissolve. -Afterwards set it to cool. Having rolled them under your hand on a -table, pare off very thin the yellow rind of four lemons, and cut it -into small bits. Break up, into little pieces, two large sticks of the -best cinnamon (that of Ceylon is far preferable to any other) and a -pound of the best double refined loaf-sugar. Mix together in a large -bowl, the sugar, the lemon-rind, and the cinnamon; adding the juice of -the lemons, the beaten white of an egg, and a pint of Malaga or any -other good white wine. Add to these ingredients the dissolved gelatine, -when it is cool but not yet cold. Mix the whole very well, put it into -a porcelain kettle, or a very clean bell-metal one, and boil it fifteen -minutes. Then pour it warm into a white flannel jelly-bag, and let it -drip into a large glass bowl. On no account squeeze or press the bag, -or the jelly will be dull and cloudy. After it has congealed in the -bowl, set it on ice; but the sooner it goes to table the better. A warm -damp day is unfavourable for making any sort of jelly. - -You may flavour it with four or five oranges instead of lemons. - -If you are averse to using wine in the jelly, substitute a pound of the -best raisins, stemmed (but not seeded or stoned) and boiled whole with -the other ingredients. - - -BISCUIT ICE CREAM.--This is the _biscuit glacé_ so popular in France. -Take some pieces of broken loaf-sugar, and rub off on them the yellow -rind of four lemons, or oranges. Then pulverize the sugar, and mix -it with half a pound of loaf-sugar already powdered, and moistened -with the juice of the lemons. Beat six eggs very light, and stir them -gradually into a quart of cream, in turn with the sugar and lemon. Have -ready some stale Naples biscuit or square sponge cakes grated very -fine, and stir them gradually into the mixture, in sufficient quantity -to make a thick batter, which must be beaten till perfectly smooth and -free from lumps. Put it into a porcelain stew-pan, and give it one -boil up, stirring it nearly all the time. Then put it into a freezer, -and freeze it in the usual manner. Afterwards transfer it to a pyramid -mould, and freeze it a second time for half an hour or more. When quite -frozen, take it out of the mould upon a glass or china dish. - -Instead of lemon or orange, you may flavour it with a vanilla bean -boiled slowly in half a pint of cream, and then strained out, before -you mix it with the other cream. - - -MACCAROON ICE CREAM.--From a quart of cream take half a pint, and -boil in it slowly two ounces of bitter almonds, or peach kernels, -previously blanched and broken up. Then, when it is highly flavoured -with the almonds, strain the half pint and mix it with the remaining -pint and a half of cream, to which add, by degrees, six eggs previously -beaten till very light, and half a pound of powdered loaf-sugar. -Crumble a sufficient quantity of the best almond maccaroons to make a -thick batter when stirred gradually into the mixture of cream, sugar, -and eggs, which must be beaten till perfectly smooth. Give it a boil, -stirring it well while boiling. Then put it into a freezer, and freeze -it as usual. Afterward transfer it to a pyramid mould and freeze it -again. It will be found very fine if properly made. - - -ORANGE WATER ICE.--To four pounds of the best double refined -loaf-sugar, allow a quart of water, and four dozen large ripe -deep-coloured oranges. Having rolled the oranges on the table under -your hand to increase the quantity of juice, wash and wipe them dry. -Take pieces of the sugar and rub them on half the oranges till you have -taken off on the sugar their yellow rind or zest. Then put that sugar -with the remainder into a porcelain kettle, and pour on it a quart of -water into which has been beaten the white of one egg. When the sugar -is quite melted, set the kettle on the fire, and boil and skim it till -the scum ceases to rise, and the orange-zest is entirely dissolved. -Then stir in gradually the juice of the oranges, and when all is in, -take it directly off the fire, lest the flavour of the juice should be -weakened by boiling. Let it cool, stirring it well. Lastly, put it into -a freezer surrounded by pounded ice and salt, and stir it hard for the -first ten minutes. Take off the lid and repeat the stirring every five -minutes till the freezing is accomplished. Turn it out into a glass -bowl; having first washed off the ice and salt from the outside of the -freezer, lest some of it should chance to get into the inside. Serve it -on saucers. - -After it has congealed in the freezer, you may transfer it to a pyramid -or pine-apple mould, and freeze it a second time, which will require -half an hour or more. Of course, while in the mould, it must remain -undisturbed. Before you turn it out, hold round the outside of the -mould a cloth dipped in cold water. - - -LEMON-WATER ICE.--May be made in the above manner, only that you must -allow an additional pound of sugar, and use the zest or yellow rind of -_all_ the lemons. - - -STRAWBERRY-WATER ICE.--To each pound of loaf-sugar allow half a pint -of water, and three quarts of ripe strawberries. Having broken up the -sugar, put it into a preserving-kettle, and pour on it the water in the -above proportion. To make the syrup very clear, you may allow to each -pint of water half the white of an egg beaten into the water. When the -sugar has melted, and been well stirred in the water, put the kettle -over the fire, and boil and skim it till the scum ceases to rise. Have -ready the strawberry juice, having put the strawberries into a linen -bag, and squeezed the liquid into a deep pan. As soon as you take the -kettle of syrup from the fire, stir into it the strawberry juice. Then -put it into a freezer, surrounded with ice broken small, and mixed -with salt; twirl it round by the handles for ten minutes, and then let -it freeze, frequently stirring it hard. When done, turn it out into -a glass bowl, and serve it on saucers. Or you may give it a second -freezing in a pyramid mould. - - -RASPBERRY-WATER ICE.--Is made exactly as above. You may heighten the -colour of these ices by adding to the juice a little cochineal, which -it is very convenient to keep in the house ready prepared. To do -this, mix together an ounce of cochineal (pounded to a fine powder), -a quarter of an ounce of powdered alum, and a quarter of an ounce of -cream of tartar, adding a salt-spoonful of pearl-ash, and three ounces -of powdered loaf-sugar. Boil them all together for ten minutes or more. -Then pat the mixture into a clean new bottle, cork it tightly, and stir -a little of it into any liquid you wish to colour of a fine red. With -this you may give a red colour to calves' feet jelly, or blancmange, or -to icing for cakes. - - -GRAPE-WATER ICE--Is made as above, first mashing the grapes with a -wooden beetle, before you put them into the bag for squeezing the -juice. Currants for water ice must also be mashed before squeezing in -the bag. - - -PINE-APPLE WATER ICE.--Having pared and sliced a sufficient number of -very ripe pine-apples, cut the slices into small bits, put them into a -deep dish or a tureen, sprinkle among them powdered loaf-sugar, cover -them and let them set several hours in a cool place. Then have ready -a syrup made of loaf-sugar, dissolved in a little water (allowing to -every two pounds of sugar a pint of water beaten with half the white -of an egg), and boiled and skimmed till quite clear. Get as much -pine-apple juice as you can, by squeezing through a sieve the bits of -pine-apple (after they have stood some hours in the tureen), measure -it, and to each pint of the boiled syrup allow a pint of juice. Mix -them together while the syrup is warm from the fire. Then put it into a -freezer, and proceed in the usual manner. - - -PEACH-WATER ICE.--Take soft, ripe, juicy, freestone peaches, pare them, -stone them, and cut them in pieces. Put the pieces into a linen bag -and squeeze the juice into a deep pan. Crack the stones, scald and -blanch the kernels, break them in half, and, having made a syrup as -in the above receipts, allowing half a pint of water to each pound -of loaf-sugar, boil the kernels in the syrup, taking them out when -the syrup is done. This infusion of the kernels will add greatly to -the flavour. Then measure the peach-juice, allowing a pint of it to -each pint of syrup, and mix them together while the syrup is hot. Then -freeze it. - - -A FINE CHARLOTTE RUSSE.--For this purpose you must have a circular or -drum-shaped tin mould, or a pair or more of them. The mould should be -without a bottom. They can be procured at a tin-store, and are useful -for other purposes. The day before you want the Charlotte russe, make a -stiff plain jelly by boiling a set of calves' feet (four) in a gallon -of water till the meat drops from the bone. It should boil slowly till -the liquid is reduced to less than two quarts. Then, having strained -it, measure into a pan three pints of the liquid, cover it, and set it -away to congeal. Next morning, it should be a solid cake, from which -you must carefully scrape off all the fat and sediment. Boil a vanilla -bean in half a pint of milk, till the milk is very highly flavoured -with the vanilla. Then strain it, and set it away to get cold. Take -three pints of rich cream, put it into a shallow pan, set it on ice, -and beat it to a stiff froth with rods or a whisk; or churn it to a -foam with a little tin churn. Next, add to the cream the vanilla milk, -and beat both together. Melt the jelly in a pan over the fire. Beat -very light the yolks of six eggs, and then stir gradually into the -beaten egg half a pound of powdered loaf-sugar. Next, add, by degrees, -the melted jelly to the egg and sugar, stirring very hard. Keep the -vessel sitting on ice, and continue stirring till the mixture is firm -enough to retain the mark of the spoon. Then stir in the cream as -quickly as possible. Have ready the tin mould, lined with the long -thin cakes called lady-fingers, or finger biscuits, brushed over with -beaten white of egg. They must be laid closely across each other on the -bottom of a dish, and be so arranged as to stand up in a circle round -the sides of the mould, each wrapping a little over the other. Then -carefully put in the mixture, and cover the top with lady-fingers laid -closely across. After the whole is nicely arranged, set it on ice till -wanted. When you wish to turn out the Charlotte russe, (which must be -done with great care,) wrap round the outside of the mould a coarse -towel dipped in cold water, and lift it off from the charlotte. - -Instead of lady-fingers you may use sponge-cake for the shape or form. -Cut two circular slices from a large sponge-cake, one for the bottom, -and one for the top of the charlotte, and for the wall or sides arrange -tall, square slices of the cake, all of them standing up so as to wrap -a little over each other. All the cake must be glazed with beaten white -of egg. - -A still easier way is to make an almond sponge-cake, and bake it in -a drum-shaped mould or pan, or an oval one with straight or upright -sides. When cold, cut off the top in one thin slice, and carefully -cut out or hollow the middle, so as to make a space to contain the -mixture of the charlotte, leaving bottom and sides standing. They must -be left thin. Then, when the mixture is ready and quite cold, fill up -the cake with it. It must be set on a china or glass dish, and kept -on ice till wanted. It will require no turning out; and there is no -risk of its breaking. The pieces that come out of the almond-cake when -it is hollowed to receive the charlotte mixture, can be used for some -other purpose, for instance, to mix with other cakes in a basket, or to -dissolve at the bottom of a trifle. - - -COFFEE CUSTARD--For this purpose the coffee should be cold drawn. Take -a large half pint of fresh ground coffee, which should be of the best -quality, and roasted that day. Put it into a grecque or French coffee -pot, such as are made with strainers inside, and have a second cover -below the lid. Lay the coffee on the upper strainer, pour on it half a -pint of _cold_ water, and press it down with the inner cover. Put on -the outer or top-lid of the coffee-pot, and stop the mouth of the spout -with a roll or wad of soft white paper, or with a closely-fitting cork, -to prevent any of the aroma escaping. - -When the coffee liquid has all filtered down through both the upper and -lower strainers, pour it off into a bowl, and return it to the upper -strainer to filter down a second time. It will then be beautifully -clear, and very strong, notwithstanding that it has been made with cold -water. - -Have ready a custard-mixture made of eight well-beaten eggs, stirred -gradually into a pint of cold rich milk or cream; and three or four -table-spoonfuls of powdered loaf-sugar. Stir the cold liquid coffee -gradually into it. Put it into cups. Set them in an iron oven or -bake-pan with boiling water round them, reaching rather more than -half-way up the sides of the cups. Bake them ten minutes or more. Then -set them on ice, and send them to table quite cold. - - -PRESERVED LIMES, OR SMALL LEMONS.--Take limes, or small lemons that -are quite ripe, and all about the same size. With a sharp penknife -scoop a hole at the stalk end of each, and loosen the pulp all around -the inside, taking care not to break or cut through the rind. In doing -this, hold the lime over a bowl, and having extracted all the pulp and -juice, (saving them in the bowl,) boil the empty limes half an hour or -more in alum-water, till the rinds look clear and nearly transparent. -Then drain them, and lay them for several hours in cold water, changing -the water nearly every hour. At night, having changed the water once -more, let the limes remain in it till next day, by which time all taste -of the alum should be removed; but if it is not, give them a boil in -some weak ginger tea. If you wish them very green, line the sides and -bottom of a preserving-kettle with fresh vine-leaves, placed very -thickly, put in the limes, and pour on as much clear cold water as will -cover them, (spring or pump-water is best,) and fill up with a very -thick layer of vine-leaves. Boil them slowly an hour or more. If they -are not sufficiently green, repeat the process with fresh vine-leaves -and fresh water. They must boil till a twig can pierce them. - -After the limes have been greened, give the kettle a complete washing; -or take another and proceed to make the syrup. Having weighed the -limes, allow to every pound of them a pound of the best double refined -loaf-sugar, and half a pint of very clear water. Break up the sugar -and put it into the kettle. Then pour on to it the water, which must -previously be mixed with some beaten white of egg, allowing the white -of one egg to three pounds of sugar. Let the sugar dissolve in the -water before you set it over the fire, stirring it well. Boil and -skim the sugar, and when the scum ceases to rise, put in the limes, -adding the juice that was saved from them, and which must first be -strained from the pulp, seeds, &c. Boil the limes in the syrup till -they are very tender and transparent. Then take them out carefully, and -spread them on flat dishes. Put the syrup into a tureen, and leave it -uncovered for two days. - -In the mean time prepare a jelly for filling the limes. Get several -dozen of fine ripe lemons. Roll them under your hand on the table, -to increase the juice; cut them in half, and squeeze them through a -strainer into a pitcher. To each pint of the juice allow a pound and -a quarter of the best double refined loaf-sugar. Put the sugar, mixed -with the lemon-juice, into a preserving-kettle, and when they are -melted set it over the fire, and boil and skim it till it becomes a -thick, firm jelly, which it should in twenty minutes. Try if it will -congeal by taking out a little in a spoon, and placing it in the open -air. If it congeals immediately, it is sufficiently done. If boiled too -long it will liquefy, and will not congeal again without the assistance -of isinglass. When the jelly is done, put it at once into a large bowl, -and leave it uncovered. - -The lemon-jelly, the syrup and the limes, being thoroughly done, and -all grown cold, finish by filling the limes with the jelly; putting -them, with the open part downwards, into wide-mouthed glass jars, and -gently pouring on them the syrup. Cover the jars closely, and paste -strong paper over the covers. Or seal the corks. - -Very small, thin-skinned, ripe oranges, preserved in this manner, and -filled with orange-jelly, are delicious. - -If, instead of having it liquid, you wish the syrup to crystallize or -candy round the fruit, put no water to the sugar, but boil it slowly a -long time, with the juice only, clarified by beaten white of egg mixed -with the sugar in the proportion of one white to three pounds. - -Before squeezing out the juice of the lemons intended to make the -jelly, it will be well to pare off very thin the yellow rind; cut it -into bits, and put it into a bottle of white wine or brandy, where it -will keep soft and fresh, and the infusion will make a fine flavouring -for cakes, puddings, &c. The rind of lemons should never be thrown -away, as it is useful for so many nice purposes. Apple-sauce and -apple-pies should always be flavoured with lemon-peel. - - -PINE-APPLE MARMALADE.--Take the largest, ripest, and most perfect -pine-apples. Pare them, and cut out whatever blemishes you may find. -Weigh each pine-apple, balancing the other scale with an equal -quantity of the best double refined loaf-sugar, finely powdered. -Grate the pine-apples on a large dish, omitting the hard core in -the centre of each. Put the grated pine-apples and the sugar into a -preserving-kettle, mixing them thoroughly. Set it over a moderate fire, -and boil and skim it well, at times stirring it up from the bottom. -After the scum has ceased to appear, still stir, till the marmalade is -done, which will generally be in half an hour after it has come to a -boil; but if not clear, bright, and smooth in that time, continue to -boil it longer. When done, put it into a tureen, and cover it closely, -while it is growing cold. Afterwards, remove it into tumblers, covering -the top of each with double white tissue-paper, cut round so as exactly -to fit the inside. Lay this paper closely on the marmalade, and press -it down round the edges. Then paste on covers of thick paper. - -This preparation of pine-apples is far superior to the usual method -of preserving it in slices. It will be found very fine for filling -tart-shells, and for jelly-cake. - - -ORANGE DROPS.--Squeeze through a strainer the juice of a dozen or more -ripe oranges. Have ready some of the best double refined loaf-sugar, -powdered as fine as possible, and sifted. Mix gradually the sugar with -the juice, till it is so thick you can scarcely stir it. Put it into a -porcelain skillet. Set it on hot coals, or over a moderate fire, and -stir it hard with a wooden spoon for five minutes after it begins to -boil. Then take it off the fire, and with a silver spoon or the point -of a broad knife, drop portions of the mixture upon a flat tin pan or -a pewter dish, smoothing the drops, and making them of good shape and -regular size, which should be about that of a cent. When cold they -will easily come off the tin. They are delicious, if properly made. -Never use extract or oil of orange for them, or for any thing else. -It will make them taste like turpentine, and render them uneatable. -Confectioners form these drops in moulds made for the purpose. - -Lemon drops may be prepared in the same manner. - - -FINE LEMON SYRUP.--The best time for making lemon syrup is early in the -spring. Lemons are then plenty, and the syrup mixed with ice-water, -makes a pleasant beverage for summer. It is best and cheapest to buy -lemons by the box. Before using them _for any purpose_, each lemon -should be wiped well, and then rolled hard under your hand upon a table -to soften them and increase the juice. Two dozen large ripe lemons -will generally yield about a quart of juice if pressed with a wooden -lemon-squeezer; but it is best to have a few extra ones at hand, in -case they should be required. To a quart of juice allow six pounds of -the best loaf-sugar, broken up; on pieces of which rub off the yellow -rind or zest of the lemons. The white part of the skin is useless and -injurious. Put all the sugar into a large porcelain preserving-kettle. -Beat to a stiff froth the whites of two eggs, mix it gradually with a -quart of clear soft water, and then add it to the sugar. Stir the sugar -while it is melting in the water, and when all is dissolved, place the -kettle over the fire, and boil and skim it till perfectly clear, and -the scum ceases to rise, and the particles of lemon zest are no longer -visible. Meanwhile, squeeze the lemons through a strainer into a large -pitcher, till you have a quart of juice. When the sugar has boiled -sufficiently, and is quite clear, stir in gradually the lemon-juice, -cover the kettle and let it boil ten minutes longer. When cool put it -into clean, clear glass bottles, either quite new ones or some that -have already contained lemon syrup. The bottles should first be rinsed -with brandy. Cork them tightly and seal the corks. Orange syrup may be -made in a similar manner omitting to use the grated yellow rind of the -oranges, (it being too pungent for this purpose,) and substituting for -it a double quantity of the juice; for instance, allowing two quarts of -juice to six pounds of sugar. - - -CROQUANT CAKE.--Take three quarters of a pound of almonds, (of which -two ounces, or more, should be the bitter sort,) and blanch and slice -them. Powder three quarters of a pound of fine white sugar. Sift three -quarters of a pound of flour, and slice half a pound of citron. Mix -together the almond and citron, on a flat dish, and sprinkle among them -flour from the dredging-box, till they are white all over. Beat six -eggs as light as possible, till they are very thick and smooth. Then -mix them gradually with the sugar, almond, and citron, stirring very -hard. Lastly, stir in, by degrees, the sifted flour. Butter a tin pan -or pans, and put in the mixture about an inch deep. Bake it; and when -cool, cut it into narrow slices about an inch wide, and five inches -long. To make them keep a long time, lay them on shallow tins, and give -them a second baking. Put the cakes into a stone jar, and they will -keep a year or more, after this double baking. - - -SASSAFRAS MEAD.--Mix gradually with two quarts of boiling water, three -pounds and a half of the best brown sugar, a pint and a half of good -West India molasses, and a quarter of a pound of tartaric acid. Stir -it well, and when cool, strain it into a large jug or pan, then mix -in a tea-spoonful (not more) of essence of sassafras. Transfer it to -clean bottles, (it will fill about half a dozen,) cork it tightly, and -keep it in a cool place. It will be fit for use next day. Put into a -box or boxes a quarter of a pound of carbonate of soda, to use with -it. To prepare a glass of sassafras mead for drinking, put a large -table-spoonful of the mead into a half tumbler full of ice-water, stir -into it a half tea-spoonful of the soda, and it will immediately foam -up to the top. - -Sassafras mead will be found a cheap, wholesome, and pleasant beverage -for warm weather. The essence of sassafras, tartaric acid, and -carbonate of soda, can of course all be obtained at the druggists'. - - -FINE TOMATA CATCHUP.--Take a large quantity of tomatas, and scald and -peel them. Press them through a fine hair-sieve, and boil the pulp in -either a porcelain or a bell-metal preserving-kettle, as tin or iron -will blacken it. Cover the kettle closely, and keep it at a slow boil -during four hours. Then measure the pulp of the tomatas, and to every -two quarts allow a tea-spoonful of salt. Boil it an hour after the salt -is in, stirring it frequently. Have ready, in equal proportions, a -mixture of powdered ginger, nutmeg, mace, and cloves; and to every two -quarts of the liquid, allow a large tea-spoonful of these mixed spices, -adding a small tea-spoonful of cayenne. Stir in this seasoning, and -then boil the catchup half an hour longer. Strain it carefully into a -large pitcher, avoiding the grounds or sediment of the spices, and then -(while hot) pour it through a flannel into clean bottles. Cork them -tightly, and seal the corks. Keep it in a dry, cool place. It will be -of a fine scarlet colour. - - -GREEN TOMATA PICKLES.--Slice a gallon of the largest green tomatas, -and salt them over night to your taste. In the morning mix together -a table-spoonful of ground black pepper; one of mace; one of cloves; -four pods of red pepper, chopped fine; and half a pint of grated -horse-radish. Mix them all thoroughly. Have ready a large, wide-mouthed -stone jar; put into it first a layer of the seasoning, then a layer -of tomatas, then another of seasoning, then another of tomatas, then -another of seasoning, another of tomatas; and so on alternately till -the jar is filled within two inches of the top, finishing with a layer -of seasoning. Then fill up to the top with cold cider vinegar; adding -at the last a table-spoonful of sweet oil. Cover the jar closely. - -This will be found a very nice pickle, and is easily made, as it -requires no cooking. After the tomatas are all gone, the liquid -remaining in the jar may be used as catchup. - - -RED TOMATA PICKLES.--Fill three quarters of a jar with small, round, -button tomatas when quite ripe. Put them in whole, and then pour over -them sufficient cold vinegar (highly flavoured with mace, cloves, and -whole black pepper) to raise them to the top. Add a table-spoonful of -sweet oil, and cover the jar closely. - - -HASHED VEAL.--Always save the gravy of roast meat. Having skimmed off -the fat, and poured the gravy through a strainer into a jar, cover it -closely, and set it away in a refrigerator, or some very cold place, -till next day. When cold meat is hashed or otherwise recooked, it is -best to do it in its own gravy, and without the addition of water. - -Take some cold roast veal, and cut it into small mouthfuls. Put it -into a skillet or stew-pan, without a drop of water. Add to it the -veal gravy that was left the preceding day, and a small lump of fresh -butter. Cover the skillet, and let the hash stew over the fire for -half an hour. Then put to it a large table-spoonful of tomata catchup; -or more, according to the quantity of meat. One large table-spoonful -of catchup will suffice for as much hash as will fill a soup-plate. -After the catchup is in, cover the hash, and let it stew half an hour -longer. This is the very best way of dressing cold veal for breakfast. -Observe that there must be no water about it. Cold roast beef, mutton, -or pork, may be hashed in this manner; but hashed veal is best. You may -also hash cold poultry, or rabbits, by cutting them in small bits, and -stewing them in gravy, adding mushroom catchup instead of tomata. - - -FRENCH CHICKEN SALAD.--Take a large, fine, cold fowl, and having -removed the skin and fat, cut the flesh from the bones in very small -shreds, not more than an inch long. The dressing should not be made -till immediately before it goes to table. Have ready half a dozen or -more hard-boiled eggs. Cut up the yolks upon a plate, and with the back -of a wooden spoon mash them to a paste, adding a small salt-spoonful of -salt, rather more of cayenne pepper, and a large tea-spoonful of made -mustard. Mix them well together; then add two large table-spoonfuls of -salad oil, and one of the best cider vinegar. All these ingredients for -the dressing, must be mixed to a fine, smooth, stiff, yellow paste. Lay -the shred chicken in a nice even heap, upon the middle of a flat dish, -smoothing it, and making it circular or oval with the back of a spoon, -and flattening the top. Then cover it thickly and smoothly with the -dressing, or paste of seasoned yolk of egg, &c. Have ready a large head -of lettuce that has been picked, and washed in cold water; and, cutting -up the best parts of it very small, mix the lettuce with a portion of -the hard-boiled white of egg minced fine. Lay the chopped lettuce all -round the heap of shred chicken, &c. Then ornament the surface with -very small bits of boiled red beets, and green pickled cucumbers, cut -into slips and dots, and arranged in a pretty pattern upon the yellow -ground of the coating that covers the chicken. After taking on your -plate a portion of each part of the salad, mix all together before -eating it. - -Do not use for this, or any other purpose, the violently and -disagreeable sharp vinegar that is improperly sold in many of the -grocery stores, and is made entirely of chemical acids. Some of these -employed for making vinegar, are so corrosive as to be absolutely -poisonous. This vinegar can always be known by its very clear -transparency, and its excessive pungency, overpowering entirely the -taste of every thing with which it is mixed; and also by its entire -destitution of the least flavour resembling wine or cider, though it -is often sold as "the best white vinegar." You can always have good -wholesome vinegar by setting in the sun with the cork loosened, a -vessel of cider till it becomes vinegar. In buying a keg of vinegar, it -is best to get it of a farmer that makes cider. - - -NORMANDY SOUP.--Take four pounds of knuckle of veal. Put it into a -soup pot with twenty common-sized onions, and about four quarts of -water. Let it simmer slowly for two hours or more. Then put in about -one third of a six-penny loaf grated; adding a small tea-spoonful of -salt, and not quite that quantity of cayenne pepper. Let it boil two -hours longer. Then take out the meat, and press and strain the soup -through a large sieve into a broad pan. Measure it, and to every quart -of the soup add a pint of cream, and about two ounces of fresh butter -divided into four bits, and rolled in flour. Taste the soup, and if -you think it requires additional seasoning, add a very little more salt -and cayenne. Always be careful not to season soup highly; as it is very -easy for those who like them to add more salt and pepper, after tasting -it at table. - -Put the soup again over the fire, and let it just come to a boil. Then -serve it up. These proportions of the ingredients ought to make a -tureen-full. This soup is a very fine one for dinner company. The taste -of the onions becomes so mild as to be just agreeably perceptible; -particularly in autumn when the onions are young and fresh. In cool -weather it may be made the day before; but in this case, when done, it -must be set on ice, and the cream and butter not put in till shortly -before it goes to table. - -Never keep soup (or any other article that has been cooked) in a glazed -earthen crock or pitcher. The glazing being of lead would render it -unwholesome. Its effects have sometimes been so deleterious as really -to destroy life. - - -TOMATA SOUP.--Take a fore-leg of beef, and cut it up into small pieces. -Put the meat with the bones into a soup-pot, and cover it with a gallon -of water. Season it with pepper, and a little salt. Boil and skim it -well. Have ready half a peck of ripe tomatas cut up small; and when the -soup is boiling thoroughly, put them in with all their juice. Add six -onions sliced, and some crusts of bread cut small. The soup must then -be boiled slowly for six hours or more. When done, strain it through a -cullender. Put into the tureen some pieces of bread cut into dice or -small squares, and pour the soup upon it. - -Tomata soup (like most others) is best when made the day before. In -this case you may boil it longer and slower. Then having strained it -into a stone jar, cover it closely, and set it away in a cold place. -Next day, add some grated bread-crumbs mixed with a little butter, and -give the soup a boil up. - -When ochras are in season, this soup will be greatly improved by the -addition of half a peck of ochras, peeled and sliced thin. - - -CALVES' FEET SOUP.--Take eight calves' feet (two sets) and season them -with a small tea-spoonful of salt, half a tea-spoonful of cayenne, and -half a tea-spoonful of black pepper, all mixed together and rubbed over -the feet. Slice a quarter of a peck of ochras, and a dozen onions, and -cut up a quarter of a peck of tomatas without skinning them. Put the -whole into a soup-pot with four quarts of water, and boil and skim it -during two hours. Then take out the calves' feet, and put them on a -dish. Next, strain the soup through a cullender, into an earthen pan, -and with the back of a short wooden ladle mash out into the pan of soup -all the liquid from the vegetables, till they are as dry as possible. -Cut off all the meat nicely from the bones into small bits, and return -it to the soup, adding a quarter of a pound of fresh butter, divided -into four, and rolled in flour. Put the soup again into the pot, and -give it a boil up. Toast two or three large thick slices of bread; cut -it into small square dice or mouthfuls; lay it in the bottom of the -tureen; pour the soup over it, and put on the tureen cover immediately. -This soup (which, however, can only be made when tomatas and ochras -are in season) will be found excellent. It may be greatly improved by -boiling in it the hock of a cold ham: in which case add no salt. - - -FINE CALVES' HEAD SOUP.--Boil in as much water as will cover it, a -calf's head with the skin on, till you can slip out the bones. Then -take a fore-leg of beef, and a knuckle of veal; cut them up, and -put them (bones and all) into the liquid the calf's head was boiled -in; adding as much more water as will cover the meat. Skim it well; -and after it has thoroughly come to a boil, add half a dozen sliced -carrots; half a dozen sliced onions; a large head of celery cut small; -a bunch of sweet herbs; and a salt-spoonful of cayenne pepper. Boil the -whole slowly during five hours; then strain it into a large pan. - -Take rather more than a pint of the liquid, (after all the fat has been -carefully skimmed off,) and put it into a saucepan with two ounces of -fresh butter, a bunch of sweet marjoram, a few sprigs of parsley, two -onions minced fine, and a large slice of the lean of some cold boiled -ham, cut into little bits. Keep it closely covered, and let it simmer -over the fire for an hour. Then press it through a sieve into the pan -that contains the rest of the soup. Thicken it with a large tea-cupful -(half a pint) of grated bread-crumbs; return it to the soup-pot, and -boil it half an hour. Unless your dinner hour is late, it is best to -make this soup the day before, putting it into a large stoneware or -china vessel, (not an earthen one,) covering it closely and setting it -in a cool place. - -Have ready some force-meat balls, made of the meat of the calves' head, -finely minced, and mixed with grated bread-crumbs, butter, powdered -sweet-majoram, a very little salt and pepper, and some beaten yolk of -egg to cement these ingredients together. Each ball should be rolled -in flour, and fried in fresh butter before it is put into the soup. -Shortly before you send it to table, add a large lemon sliced thin -without peeling, and a pint of good madeira or sherry, wine of inferior -quality being totally unfit for soup, terrapin, or any such purposes. -Add also the yolks of some hard-boiled eggs cut in half. Then, after -the wine, lemon, and eggs are all in, give the soup one boil up, but -not more. - - -THE BEST CLAM SOUP.--Put fifty clams into a large pot of boiling water, -to make the shells open easily. Take a knuckle of veal, cut it into -pieces (four calves' feet split in half will be still better) and put -it into a soup-pot with the liquor of the clams, and a quart of rich -milk, or cream, adding a large bunch of sweet majoram, and a few leaves -of sage, cut into pieces, and a head of celery chopped small; also, -a dozen whole pepper-corns, but no salt, as the saltness of the clam -liquor will be sufficient. Boil it till all the meat of the veal drops -from the bones, then strain off the soup and return it to the pot, -which must first be washed out. Having in the mean time cut up the -clams, and pounded them in a mortar, (which will cause them to flavour -the soup much better,) season them with two dozen blades of mace, and -two powdered nutmegs; mix with them a quarter of a pound of fresh -butter, and put them into the soup with all the liquor that remains -about them. After the clams are in, let it boil another quarter of an -hour. Have ready some thick slices of nicely-toasted bread, (with the -crust removed,) cut them into small square mouthfuls; put them into a -tureen; and pour the soup upon them. It will be found excellent. Oyster -soup may be made in the same manner. - - -BAKED CLAMS.--In taking out the clams, save several dozen of the -largest and finest shells, which must afterwards be washed clean, and -wiped dry. Chop the clams fine, and mix with them some powdered mace -and nutmeg. Butter the sides and bottom of a large, deep dish, and -cover the bottom with a layer of grated bread-crumbs. Over this scatter -some very small bits of the best fresh butter. Then put in a thick -layer of the chopped clams. Next, another layer of grated bread-crumbs, -and little bits of butter. Then, a layer of chopped clams, and proceed -in this manner till the dish is full, finishing at the top with a layer -of crumbs. Set the dish in the oven, and bake it about a quarter of an -hour. Have ready the clam-shells and fill them with the baked mixture, -either leaving them open, or covering each with another clam-shell. -Place them on large dishes, and send them to table hot. - -Oysters may be cooked in a similar manner; sending them to table in the -dish in which they were baked. The meat of boiled crabs may also be -minced, seasoned, and dressed this way, and sent to table in the back -shells of the crabs. - -Clams intended for soup will communicate to it a much finer flavour, if -they are previously chopped small, and pounded in a mortar. - - -FINE STEWED OYSTERS.--Strain the liquor from two hundred large oysters, -and putting the half of it into a saucepan, add a table-spoonful of -whole mace, and let it come to a hard boil, skimming it carefully. Have -ready six ounces of fresh butter divided into six balls or lumps, and -roll each slightly in a little flour. Add them to the boiling oyster -liquor, and when the butter is all melted, stir the whole very hard, -and then put in the oysters. As soon as they have come to a boil, take -them out carefully, and lay them immediately in a pan of very cold -water, to plump them and make them firm. Then season the liquor with a -grated nutmeg; and taking a pint and a half of very rich cream, add it -gradually to the liquor, stirring it all the time. When it has boiled -again, return the oysters to it, and simmer them in the creamed liquor -about five minutes or just long enough to heat them thoroughly. Send -them to the tea-table hot in a covered dish. - -If you stew six or eight hundred oysters, in this manner, for a large -company, see that the butter, spice, cream, &c., are all increased in -the proper proportion. - -Oysters cooked in this way make very fine patties. The shells for which -must be made of puff-paste, and baked empty in very deep patty-pans, -filling them, when done, with oysters. - - -SPICED OYSTERS.--To four hundred large oysters allow a pint of cider -vinegar, four grated nutmegs, sixteen blades of whole mace, six dozen -of whole cloves, three dozen whole pepper corns, and a salt-spoonful of -cayenne. Put the liquor into a porcelain kettle, and boil and skim it; -when it has come to a hard boil, add the vinegar and put in the oysters -with the seasoning of spices, &c. Give them one boil up, for if boiled -longer they will shrivel and lose their flavour. Then put them into a -stone or glass jar, cover them closely, and set them in a cool place. -They must be quite cold when eaten. - -You may give them a light reddish tint by boiling in the liquor a -little prepared cochineal. - - -TO KEEP FRESH EGGS.--Have a close, dry keg, for the purpose of -receiving the eggs as they are brought in fresh from the hen's nests. -An old biscuit keg will be best. Keep near it a patty-pan, or something -of the sort, to hold a piece of clean white rag with some good lard -tied up in it. While they are fresh and warm from the nest, grease each -egg all over with the lard, not omitting even the smallest part; and -then put it into the keg with the rest. Eggs preserved in this manner -(and there is no better way) will continue good for months, provided -they were perfectly fresh when greased; and it is useless to attempt -preserving any but new-laid eggs. No process whatever, can restore or -prevent from spoiling, any egg that is the least stale. Therefore, if -you live in a city, or have not hens of your own, it is best to depend -on buying eggs as you want them. - - -A MOLASSES PIE.--Make a good paste, and having rolled it out _thick_, -line a pie-dish with a portion of it. Then fill up the dish with -molasses, into which you have previously stirred a table-spoonful, or -more, of ground ginger. Cover it with an upper crust of the paste; -notch the edges neatly; and bake it brown. This pie, plain as it is, -will be found very good. It will be improved by laying a sliced orange -or lemon in the bottom before you put in the molasses. To the ginger -you may add a tea-spoonful of powdered cinnamon. - - -SOUP À LA LUCY.--Take a large fowl; cut it up; put it with a few small -onions into a soup-pot, and fry it brown in plenty of lard. Afterwards -pour in as much water as you intend for the soup, and boil it slowly -till the whole strength of the chicken is extracted, and the flesh -drops in rags from the bones. An hour before dinner, strain off the -liquid, return it to the pot (which must first be cleared entirely -out) add the liquor of a quart of fresh oysters, and boil it again. -In half an hour put in the oysters and mix into the soup two large -table-spoonfuls of fresh butter rolled in flour; some whole pepper; -blades of mace; and grated nutmeg. Toast some thick slices of bread -(without the crust) cut them into dice, and put them into the soup -tureen. For the fowl, you may substitute a knuckle of veal cut up; or a -pair of rabbits. - - -MINT JULEP.--This can only be made when fresh green mint is in season. - -Lay at the bottom of a large tumbler, one or two round slices of -pine-apple nicely pared; and cover them with a thick layer of -loaf-sugar, powdered or well-broken. Pour on it a glass or more of the -best brandy. Add cold water till the tumbler is two-thirds full. Finish -with a thick layer of pounded ice till it nearly reaches the top. Then -stick down to one side a bunch of fresh green mint, the sprigs full and -handsome, and tall enough to rise above the edge of the tumbler. Place, -in the other side, one of the small tubes or straws used for drawing in -this liquid. - -The proportions of the above ingredients may, of course, be varied -according to taste. - - -A UNION PUDDING.--The night before you make this pudding, take a piece -of rennet, in size rather more than two inches square, and carefully -wash off in two cold waters all the salt from the outside. Then wipe -it dry. Put the rennet into a tea-cup and pour on sufficient milk-warm -water to cover it well. Next morning, as early as you can, stir the -rennet-water into a quart of rich milk. Cover the milk, and set it in -a warm place till it forms a firm curd, and the whey becomes thin and -greenish. Then remove it to a cold place and set it on ice. Blanch, in -scalding water, two ounces of shelled bitter almonds, or peach-kernels; -and two ounces of shelled sweet almonds. Pound the almonds in a mortar, -to a smooth paste, one at a time (sweet and bitter alternately, so as -to mix them well); and add, while pounding, sufficient rose-water to -make them light and white, and to prevent their oiling. Grate upon a -lump of loaf-sugar the yellow rind or zest of two lemons, scraping -off the lemon-zest as you proceed, and transferring it to a saucer. -Squeeze over it the juice of the lemons, and mix the juice and the zest -with half a pound and two ounces of finely-powdered loaf-sugar, adding -a small nutmeg, grated. Then put the cold curd into a sieve, and drain -it from the whey till it is left very dry, chopping the curd small, -that it may drain the better. Beat in a shallow pan the yolks of eight -eggs till very light, thick, and smooth. Then mix into the egg the -curd, in turn with the pounded almonds, and the sugar and lemon. Finish -with a glass of brandy, or of Madeira or Sherry, and stir the whole -very hard. - -Butter a deep dish of strong white ware. Put in the mixture: set it -immediately into a brisk oven and bake it well. When done, set it in -a cold place till wanted, and before it goes to table, sift powdered -sugar over it. It will be still better to cover the surface with a -meringue or icing, highly flavored with rose-water or lemon-juice. You -may decorate the centre with the word UNION in letters of gilt sugar. - -The pudding will be found very fine. - - -COCOA-NUT CANDY.--Take three cocoa-nuts and grate their meat on a -coarse grater. Weigh the grated cocoa-nut, and to each pound, allow -one pound of the best double-refined loaf-sugar. Put the sugar into a -preserving kettle, and to every two pounds allow a pint of water, and -the beaten white of one egg mixed into the water. When the sugar is -entirely dissolved in the water, set it over the fire, and boil and -skim it. When the scum has ceased to rise, and the sugar is boiling -hard, begin to throw in the grated cocoa-nut, gradually, stirring hard -all the time. Proceed till the mixture is so thick it can be stirred -no longer. Have ready, square or oblong tin pans, slightly buttered -with the best fresh butter. Fill them with the mixture, put in evenly -and smoothly, and of the same thickness all through the pan. Smooth -the surface all over with a broad knife dipped in cold water. Set -it to cool, and, when the candy is almost hard, score it down in -perpendicularly straight lines with a sharp knife dipped in cold water, -the lines being two or three inches apart. These cuts must be made deep -down to the bottom of the pan. When it is quite cold and firm, cut the -candy entirely apart, so as to form long sticks, and keep it in a cold -place. - -If any of the grated cocoa-nut is left, you may make it into cocoa-nut -maccaroons, or into a cocoa-nut pudding. - - -PRESERVED GREEN TOMATAS.--Take a peck of button tomatas, full grown, -but quite green. Weigh them, and to each pound allow a pound of the -best double-refined loaf-sugar, broken up small. Scald and peel them. -Have ready ten lemons rolled under your hand on a table, to increase -the juice. Grate off, upon lumps of sugar, the yellow surface of the -rind, scraping up the grating or zest with a spoon, and transferring it -to a bowl. Squeeze over it, through a strainer, the juice of the lemon. -Take a quarter of a pound of root ginger, scrape off the outside, grate -the ginger and mix it with the lemon. - -Put the sugar into a large preserving kettle, and pour water on it; -allowing half a pint of water to each pound of sugar. Stir it about -with a large, clean wooden spoon, till it melts. Set it over a clear -fire, and boil and skim it. After it has boiled, and is very clear, -and the scum has ceased to rise, put in the tomatas and boil them till -every one has slightly bursted. Next add the lemon and ginger, and boil -them about a quarter of an hour longer. Then take them out and spread -them on large dishes to cool. Boil the syrup by itself, ten minutes -longer. Put the tomatas into jars, about half full, and fill up with -the syrup. Cover the jars closely, and paste paper round the lids; or -tie bladders over them. - -Green tomatas, done as above, make an excellent sweetmeat. Ripe or red -tomatas may be preserved in the same manner; yellow ones also. - -The lemon and ginger must on no account be omitted. - - -PRESERVED FIGS.--Take figs when perfectly ripe, and wipe them -carefully, leaving the stem about half an inch long. Boil them rapidly, -for about ten minutes, in water that has a small bag of hickory -wood-ashes laid at the bottom of the preserving kettle. Then take them -out carefully, so as not to break the skins. Wash out the kettle, and -boil the figs a second time, in clean hot water, for ten minutes. Take -them out, spread them separately on large dishes, and let them rest -till next morning. - -Prepare a syrup, by allowing to every pound of the finest loaf-sugar, -half a pint of water, and, when melted together, placing the kettle -over the fire. When the syrup has boiled, and is thoroughly skimmed, -put in the figs, and boil them about twenty-five minutes or half an -hour. Then take them out, and again spread them to cool on large -dishes. Afterwards, put them up in glass jars, pouring the syrup over -them. Cover the jars closely, and set them in the hot sun all next -day. Then seal the corks with the red cement made of melted rosin and -bees-wax, thickened with fine brick-dust. - -Another way is to cut the stems closely, and to peel off the skin -of the figs; and to substitute for the bag of wood-ashes, a little -powdered alum. Then proceed as above. - - -MYRTLE ORANGES PRESERVED.--The small myrtle of the South, makes a very -fine green sweetmeat. Lay them three days in weak salt and water. -Then three days in cold water, changed at least three times a day. -Afterwards, put a layer of green vine-leaves at the bottom of the -preserving kettle, and round the sides. Put in a layer of oranges, -sprinkling among them a very little powdered alum, allowing not more -than a heaped salt-spoonful of alum to the whole kettle of oranges and -vine-leaves. Then fill up with water; hang them over the fire till -they are of a fine green, and boil them till they are so tender that -you can pierce them through with a twig from a whisk broom. When clear -and crisp, take them out of the kettle, spread them on flat dishes, -and throw away the vine-leaves. Then wash out the kettle, and, having -weighed the oranges, allow to each pound one pound of double-refined -sugar, broken small. Put the sugar into the preserving-kettle, and -pour on half a pint of water to each pound of sugar. When it is quite -dissolved, hang it over the fire, and boil and skim it till it is -very clear, and no more scum appears on the surface. Then put in the -oranges, and boil them slowly in the syrup till they slightly burst. - -Another way is to scoop out all the inside of oranges as soon as they -are greened, and make a thick jelly of it, with the addition of some -more orange-pulp from other oranges. Press it through a strainer, and, -after adding a pound of sugar to each pint of orange juice, boil it to -a jelly. Having boiled the empty oranges in a syrup till they are crisp -and tender, spread them out to cool--fill them with the jelly, and put -them up in glass jars, pouring the syrup over them. - - -TO KEEP STRAWBERRIES.--Take the largest and finest ripe strawberries, -hull them, and put them immediately into large wide-mouthed bottles, -filling them quite up to the top. Cork them directly, and be sure to -wire the corks. Set the bottles into a large preserving-kettle full of -cold water. Place them over the fire, and let the water boil around -them for a quarter of an hour after it has come to a boil. Then take -out the bottles, drain them, and wipe the outside dry. Proceed at once -to seal the corks hermetically, with the red cement made of one-third -bees-wax cut up, and two-thirds rosin, melted together in a skillet -over the fire, and, when completely liquid, taken off the fire, and -thickened to the consistence of sealing-wax by stirring in sufficient -finely powdered brick-dust. This cement must be spread on hot over the -wired corks. It is excellent for all sweetmeat and pickle jars. Nothing -is better. Keep the bottles in boxes of dry sand. When opened, the -strawberries will be found fresh and highly flavoured, as when just -gathered. They must, however, be used as soon as they are opened, for -exposure to the air will spoil them. - -Raspberries, ripe currants stripped from the stalk, ripe gooseberries -topped and tailed, and any small fruit, may be kept in this manner for -many months. - -In France, where syrups of every sort of fruit are made by boiling the -juice with sugar, and then bottling it, it is very customary to serve -up, in glass dishes, fruits preserved as above, with their respective -syrups poured round them, from the bottles. They are delicious. - - -TO KEEP PEACHES.--Take fine ripe juicy free-stone peaches. Pare them, -and remove the stones by thrusting them out with a skewer, leaving the -peaches as nearly whole as possible. Or you may cut them in half. Put -them immediately into flat stone jars, and cement on the covers with -the composition of bees-wax and rosin melted together, and thickened -with powdered brick dust. The jars (_filled up to the top_) must be so -closely covered that no air can possibly get to the peaches. Then pack -the jars in boxes of sand, or of powdered charcoal, and nail on the -box-lid. - -Peaches done in this manner, have arrived at California in perfect -preservation. But they must be eaten as soon as the jars are opened. - - -GREEN CORN MUFFINS.--Having boiled the corn, grate it, as if for a -pudding. Beat six eggs very light, and stir them gradually into a quart -of milk. Then stir in, by degrees, the grated corn, till you have a -moderately thick batter. Add a salt-spoon of salt. Butter the inside of -your muffin-rings. Place them on a hot griddle, over a clear fire, and -nearly fill them with the batter. Bake the muffins well, and send them -to table hot. Eat them with butter. - - -COMPOTE OF SWEET POTATOES.--Select fine large sweet potatoes, all -nearly the same size. Boil them well and then peel off the skins. Then -lay the potatoes in a large baking-dish; put some pieces of fresh -butter among them, and sprinkle them very freely with powdered sugar. -Bake them slowly, till the butter and sugar form a crust. They should -be eaten after the meat. This is a Carolina dish, and will be found -very good. - - -BAKED HAM.--Soak a nice small sugar-cured ham in cold water, from early -in the evening till next morning--changing the water at bed-time. (It -may require twenty-four hours' soaking.) Trim it nicely, and cut the -shank-bone short off. Make a coarse paste of merely flour and water, -sufficient in quantity to enclose the whole ham. Roll it out, and cover -the ham entirely with it. Place it in a well-heated oven, and bake it -five hours, or more, in proportion to its size. When done, remove the -paste, peel off the skin, and send the ham to table, with its essence -or gravy about it. It will be found very fine. - -If the ham is rather salt and hard, parboil it for two hours. Then put -it into the paste, and bake it three hours. - - -MUSHROOM SWEET-BREADS.--Take four fine fresh sweet-breads; trim them -nicely, split them open, and remove the gristle or pipe. Then lay the -sweet-breads in warm water till all the blood is drawn out. Afterwards, -put them into a saucepan, set them over the fire, and parboil them for -a quarter of an hour. Then take them out, and lay them immediately in a -pan of cold water. - -Have ready a quart of fresh mushrooms; peel them, and remove the -stalks. Spread out the mushrooms on a large flat dish, with the hollow -side uppermost, and sprinkle them slightly with a little salt and -pepper. Having divided each sweet-bread into four quarters, put them -into a saucepan with the mushrooms, and add a large piece of the best -fresh butter rolled in flour. Cover the pan closely, and set it over -a clear fire that has no blaze. You must lift the saucepan by the -handle, and shake it round hard, otherwise, the contents may burn -at the bottom. Keep it closely covered all the time; for if the lid -is removed, much of the mushroom-flavour may escape. Let them stew -steadily for a quarter of an hour or more. Then take them up, and send -them to table in a covered dish, either at breakfast or dinner. They -will be found delicious. If the mushrooms are large, quarter them. - - -PANCAKE HAM.--Cut very thin some slices of cold ham, making them all -nearly of the same size and shape. Beat six eggs very light, and -smooth. Stir them, gradually, into a pint of rich milk, alternately -with six table-spoonfuls of sifted flour, adding half a nutmeg, grated. -If you find the batter too thick, add a little more milk. For pancakes -or fritters, the batter should be rather thin. Take a yeast-powder; -dissolve the contents of the blue paper (the soda) in a little warm -water, and, when quite melted, stir it into the batter. In another -cup, dissolve the tartaric acid from the white paper, and stir that -in immediately after. Have ready, in a frying-pan over the fire, a -sufficiency of lard melted and boiling, or of fresh butter. Put in a -ladle-full of the batter, and fry it brown. Have ready a hot plate, -and put the pancakes on it as soon as they come out of the frying-pan, -keeping them covered, close to the fire. When they are all baked, pile -them evenly on a hot dish, with a slice of cold ham between every -two pancakes, beginning with a cake at the bottom of the pile, and -finishing with a cake at the top. You may arrange them in two piles, or -more. In helping, cut down through the whole pile of pancakes and ham -alternately. - -In making yeast-powders, allow twice as much carbonate of soda as of -tartaric acid. For instance, a level tea-spoonful of soda to a level -salt-spoonful of the tartaric acid. Put up the two articles, separately -folded in papers of different colours; the former in blue paper, the -latter in white. - - -AN APPLE PANDOWDY.--Make a good plain paste. Pare, core, and slice -half a dozen or more fine large juicy apples, and strew among them -sufficient brown sugar to make them very sweet; adding some cloves, -cinnamon, or lemon-peel. Have ready a pint of sour milk. Butter a deep -tin baking-pan, and put in the apples with the sugar and spice. Then, -having dissolved, in a little lukewarm water, a small tea-spoonful -of soda, stir it into the milk, the acid of which it will immediately -remove. Pour the milk, foaming, upon the apples, and immediately put a -lid or cover of paste over the top, in the manner of a pie. This crust -should be rolled out rather thick. Notch the edge all round, having -made it fit closely. Set it into a hot oven, and bake it an hour. Eat -it warm, with sugar. - - -HONEY PASTE (_for the HANDS_.)--Take half a pound of strained honey, -half a pound of white wax, and half a pound of fresh lard. Cut up the -wax very small, put it into a porcelain-lined saucepan, and set it over -the fire till it is quite melted. Then add alternately the honey and -the lard; stirring them all well together. Let them boil moderately, -till they become a thick paste, about the consistence of simple cerate, -or of lip salve. Then remove the saucepan from the fire, and stir into -the mixture some rose-perfume, or carnation, or violet--no other. -Transfer the paste, while warm, to gallicups with covers; and paste a -slip of white paper round each cover. - -For keeping the hands white and soft, and preventing their chapping, -there is nothing superior to this paste; rubbing on a little of it, -after dipping your hands lightly in water. - - -GLYCERINE.--This is an excellent and very convenient preparation for -the hands. Buy a bottle of it at one of the best druggists, and keep it -well corked. After washing your hands with palm or castile soap, empty -the basin, and pour in a little fresh water, to which add a few drops -of glycerine. Finish your hands with this, rubbing it in hard. It will -render them very soft and smooth, and prevent chapping. Try it, by all -means. - - -TO KEEP OFF MUSQUITOES.--Before going to bed, put a little eau de -cologne into a basin of clean water, and with this wash your face, -neck, hands, and arms, letting it dry on. The musquitoes then will not -touch you. - -It may be necessary to repeat this washing before morning, or about -day-light. There is nothing better. You may also do it early in the -evening, before the musquitoes begin. - - -CORN-STARCH BLANCMANGE.--Buy at one of the best grocer's, a half-pound -paper of corn-starch flour. Boil a quart of milk, taking out of it -a large tea-cup-full, which you may put into a pan. While the milk -is boiling, mix with the cold milk four heaping table-spoonfuls of -the corn-starch. Beat three eggs very light, and stir them into the -mixture. Flavour it with a tea-spoonful of extract of bitter almonds, -or of vanilla, or a wine-glass of rose-water. Add a quarter of a pound -of powdered loaf-sugar, and stir the whole well together. When the -other milk is boiling hard, pour it gradually on the mixture in the -pan, which mixture will thicken while the milk is pouring. Transfer it -to blancmange moulds, (first wetting them with cold water,) and set -them in a cold place till dinner-time. Eat it with cream. Serve up -sweetmeats at the same time. - -If you use new milk, the mixture will be like a soft custard, and must -be sent to table as such. Skim-milk makes it blancmange. - -If you wish it as a pudding, use five heaping spoonfuls of the -corn-starch powder. Send it to table hot, and eat it with wine sauce. -It is a pudding very soon prepared. - -Blancmange moulds are best of block tin. Those of china are more liable -to stick. - -These preparations of corn-starch are much liked. - - -FARINA.--Is the finest, lightest, and most delicate preparation of -wheat flour. It is excellent for all sorts of boiled puddings, for -flummery, and blancmange. Also, as gruel for the sick. - - -CINNAMON CAKE.--Take as much of the very best and lightest bread-dough -as will weigh a pound. The dough must have risen perfectly, so as to -have cracked all over the surface. Put it into a pan, and mix into it -a quarter of a pound of fresh butter, melted in half a pint of milk, -adding a well-beaten egg, and sufficient flour to enable you to knead -the dough over again. Then mix in a heaping tea-spoonful of powdered -cinnamon. Next, take a yeast-powder. In one cup, melt the soda or -contents of the blue paper, in as much lukewarm water as will cover -it; and, when thoroughly melted, mix it into the dough. Immediately -after, having dissolved in another cup the tartaric acid, or contents -of the white paper, stir that in also, and knead the dough a little -while, till the whole is well mixed. Spread the dough thick and -evenly in a square pan greased with lard or fresh butter, and with a -knife make deep cuts all through it. Having previously prepared in -a bowl a mixture of brown sugar, moistened with butter, and highly -flavoured with powdered cinnamon, in the proportion of four heaping -table-spoonfuls of sugar to two large spoonfuls of butter and one -heaped tea-spoonful of cinnamon. Fill the cuts with this mixture, -pressing it down well into the dough. Bake the cake half an hour or -more, in a rather quick oven. When done, set it to cool; and when cold, -cut it in squares, and sift powdered white sugar over it. It is best -the day it is baked. - -You may, previous to baking, form the dough into separate round cakes; -and in placing them in the pan, do not lay them so near each other as -to touch. - -By bespeaking it in time, you can get risen bread dough from your -baker. For two pounds of dough you must double the proportions of the -above ingredients. - - -THAWING FROZEN MEAT, &c.--If meat, poultry, fish, vegetables, or any -other article of food, when found frozen, is thawed by putting it into -_warm water_ or placing it before the fire, it will most certainly -spoil by that process, and be rendered unfit to eat. The only way is -to thaw these things by immersing them in _cold_ water. This should be -done as soon as they are brought in from market, that they may have -time to be well thawed before they are cooked. If meat that has been -frozen is to be boiled, put it on in cold water. If to be roasted, -begin by setting it at a distance from the fire; for if it should not -chance to be thoroughly thawed all through to the centre, placing at -first too near the fire will cause it to spoil. If it is expedient -to thaw the meat or poultry the night before cooking, lay it in cold -water early in the evening, and change the water at bed-time. If found -crusted with ice in the morning, remove the ice, and put the meat in -fresh cold water; letting it lie in it till wanted for cooking. - -Potatoes are injured by being frozen. Other vegetables are not the -worse for it, provided they are always thawed in cold water. - - -KEEPING MEAT, &c., IN SUMMER.--In summer, meat, poultry, fish, fruit, -&c., should always be kept in ice, from the time they are brought -from market till it is time to cook them. Families, who have not an -ice-house, should have _two_ refrigerators; one for meat and poultry, -the other for milk, butter, and fruit. If the three last articles are -kept in the same refrigerator with meat and poultry, the milk, butter -and fruit will imbibe a bad taste. - -A barrel of salt fish should never be kept in the same cellar with -other articles of food. The fish-smell will injure them greatly, and -render them unwholesome; milk and butter particularly. - -It is best to buy salt fish a little at a time, as you want it. A -fish-barrel in the cellar will sometimes vitiate the atmosphere of the -whole lower story of the house, and, indeed, may be smelt immediately -on entering the door. In this case, let the barrel and its contents be -conveyed to the river and thrown in; otherwise, its odour may produce -sickness in the family. - -Avoid eating anything that is _in the very least_ approaching to -decomposition. Even sour bread and strong butter are unwholesome as -well as unpalatable. If the bread is sour, or the butter rancid, -it is because (as the French, in such cases, unceremoniously say) -"putrefaction has commenced." Fortunately, the vile practice (once -considered fashionable) of eating venison and other game when -absolutely tainted, is now obsolete at all good tables. Persons who -have had opportunities of feasting on fresh-killed venison, just from -the woods, and at a season when the deer have plenty of wild berries to -feed on and are fat and juicy, can never relish the hard, lean, black -haunches that are brought to the cities in winter. - - -BROILED SHAD.--Cut off the head and tail, and clean the fish. Wipe -it very dry with a cloth, and sprinkle the inside with a little salt -and pepper. You may either broil it split open, and laid flat; or you -may cut it into three or four pieces without splitting. In the latter -case, it will require a longer time to broil. Keep it in ice till you -are ready to cook it. Having well greased the bars with lard, or beef -suet, or fresh butter, set your gridiron over a bed of clear, bright, -hot coals; place the shad upon it (the inside downwards) and broil it -thoroughly. When one side is done, turn it on the other with a knife -and fork. Have ready a hot dish, with a large piece of softened fresh -butter upon it, sprinkled with cayenne. When the shad is broiled, lay -it on this dish, and turn it in the butter with a knife and fork. Send -it hot to table, under a dish-cover. - - -APPLE PORK.--Take a fillet of fine fresh pork, and rub it slightly -all over with a very little salt and pepper. Score the outside skin -in diamonds. Take out the bone, and fill up the place with fine juicy -apples, pared, cored, and cut small, and made very sweet with plenty -of brown sugar; adding some bits of the yellow rind of a lemon or two, -pared off very thin. Then have ready a dozen and a half or more of -large apples, pared, cored, and quartered, sweetened well with sugar, -and also flavoured with yellow rind of lemon. The juice of the lemons -will be an improvement. Put the pork into a large pot, or into an iron -bake-oven; fill up with the cut apples the space all round, adding just -sufficient water to keep it from burning. Stew or bake it during three -hours. When done, serve all up in one large dish. - - -STEWED SALT PORK.--Take a good piece of salt pork, (not too fat,) and, -early in the evening, lay it in water, to soak all night, changing the -water about bed-time. In the morning, drain and wash the pork, and cut -it in very thin slices, seasoning it with pepper. Put a layer of this -pork in the bottom of a large dinner-pot, and then a layer of slices -of bread. Next put in a layer of potatoes, pared and cut up; then -another layer of pork slices, covered by another layer of sliced bread; -and then again potatoes. Proceed till the pot is two-thirds full, -finishing with bread. Lastly, pour on just sufficient water to stew it -well and keep it from burning. Set it over the fire, and let it cook -slowly for three hours. If it becomes too dry, add a little boiling -water. - -This is a homely dish, but a very good one, particularly on a farm or -on ship-board. At sea, you must substitute biscuit for bread. - -Cold pork, left from yesterday, may be cooked in this manner. - - -TO MAKE GOOD TOAST.--Cut the bread in even slices, and moderately -thick. When cut too thin, toast is hard and tasteless. It is much -nicer when the crust is pared off before toasting. A long-handled -toasting-fork (to be obtained at the hardware or tin stores) is far -better than the usual toasting apparatus, made to stand before the fire -with the slices of bread slipped in between, and therefore liable to -be browned in stripes, dark and light alternately; unless the bread, -while toasting, is carefully slipped along, so that the whole may -receive equal benefit from the fire. With a fork, whose handle is near -a yard in length, the cook can sit at a comfortable distance from the -fire, and the bread will be equally browned all over; when one side is -done, taking it off from the fork, and turning the other. Send it to -table hot, in a heated plate, or in a toast-rack; and butter it to your -taste. Toast should neither be burnt nor blackened in any way. You may -lay it in even piles, and butter it before it goes to table; cutting -each slice in half. - - - - -CARVING. - - -The seat, for the carver should be somewhat elevated above the other -chairs: it is extremely ungraceful to carve standing, and it is rarely -done by any person accustomed to the business. Carving depends more on -skill than on strength. We have seen very small women carve admirably -sitting down; and very tall men who knew not how to cut a piece of -beef-steak without rising on their feet to do it. - -The carving knife should be very sharp, and not heavy; and it should -be held firmly in the hand: also the dish should be not too far from -the carver. It is customary to help the fish with a fish trowel, and -not with a knife. The middle part of a fish is generally considered the -best. In helping it, avoid breaking the flakes, as that will give it a -mangled appearance. - -In carving ribs or sirloin of beef, begin by cutting thin slices off -the side next to you. Afterwards you may cut from the tender-loin, or -cross-part near the lower end. Do not send any one the outside piece, -unless you know that they particularly wish it. - -In helping beef-steak, put none of the bone on the plate. - -In cutting a round of corned beef, begin at the top; but lay aside the -first cut or outside piece, and send it to no one, as it is always dry -and hard. In a round of _a-la-mode beef_, the outside is frequently -preferred. - -In a leg of mutton, begin across the middle, cutting the slices quite -down to the bone. The same with a leg of pork or a ham. The latter -should be cut in _very thin_ slices, as its flavour is spoiled when cut -thick. - -To taste well, a tongue should be cut crossways in round slices. -Cutting it lengthwise (though the practice at many tables) injures the -flavour. The middle part of the tongue is the best. Do not help any one -to a piece of the root; that, being by no means a favoured part, is -generally left in the dish. - -In carving a fore-quarter of lamb, first separate the shoulder part -from the breast and ribs, by passing the knife under, and then divide -the ribs. If the lamb is large, have another dish brought to put the -shoulder in. - -For a loin of veal, begin near the smallest end, and separate the ribs; -helping a part of the kidney (as far as it will go) with each piece. -Carve a loin of pork or mutton in the same manner. - -In carving a fillet of veal, begin at the top. Many persons prefer the -first cut or outside piece. Help a portion of the stuffing with each -slice. - -In a breast of veal, there are two parts very different in quality, -the ribs and the brisket. You will easily perceive the division; enter -your knife at it, and cut through, which will separate the two parts. -Ask the persons you are going to help, whether they prefer a rib, or a -piece of the brisket. - -For a haunch of venison, first make a deep incision, by passing your -knife all along the side, cutting quite down to the bone. This is to -let out the gravy. Then turn the broad end of the haunch towards you, -and cut it as deep as you can, in thin, smooth slices, allowing some of -the fat to each person. - -For a saddle of venison, or of mutton, cut from the tail to the other -end on each side of the back-bone, making very thin slices, and -sending some fat with each. Venison and roast mutton chill very soon, -therefore it is usual to eat it with iron heaters under the plates. -Some heaters are made to contain hot coals, others are kept warm with -boiling water, and some are heated by spirits of wine; the last is a -very exceptionable mode, as the blue blaze flaming out all around the -plate, is to many persons frightful. Currant jelly is an indispensable -appendage to venison, and to roast mutton, and to ducks. - -A young pig is most generally divided before it comes to table, in -which case, it is not customary to send in the head, as to many persons -it is a revolting spectacle after it is cut off. When served up whole, -first separate the head from the shoulders, then cut off the limbs, and -then divide the ribs. Help some of the stuffing with each piece. - -To carve a fowl, begin by sticking your fork in the pinion, and -drawing it towards the leg; and then passing your knife underneath, -take off the wing at the joint. Next, slip your knife between the leg -and the body, to cut through the joint; and with the fork, turn the -leg back, and the joint will give way. Then take off the other wing -and leg. If the fowl has been trussed (as it ought to be) with the -liver and gizzard, help the liver with one wing, and the gizzard with -the other. The liver wing is considered the best. After the limbs -are taken off, enter your knife into the top of the breast, and cut -under the merry-thought, so as to loosen it, lifting it with your -fork. Afterwards cut slices from both sides of the breast. Next take -off the collar-bones, which lie on each side of the merry-thought, -and then separate the side-bones from the back. The breast and wings -are considered as the most delicate parts of the fowl; the back, as -the least desirable, is generally left in the dish. Some persons, in -carving a fowl, find it more convenient to take it on a plate, and as -they separate it, return each part to the dish; but this is not now the -usual way. - -A turkey is carved in the same manner as a fowl; except that the legs -and wings being larger, are separated at the lower joint. The lower -part of the leg, (or drumstick, as it is called,) being hard, tough, -and stringy, is never helped to any one, but allowed to remain on the -dish. First cut off the wing, leg, and breast from one side; then turn -the turkey over, and cut them off from the other. - -To carve a goose, separate the leg from the body, by putting the fork -into the small end of the limb; pressing it close to the body, and then -passing the knife under, and turning the leg back, as you cut through -the joint. To take off the wing, put your fork into the small end of -the pinion, and press it closely to the body; then slip the knife -under, and separate the joint. Next cut under the merry-thought, and -take it off; and then cut slices from the breast. Then turn the goose, -and dismember the other side. Take off the two upper side-bones, that -are next to the wings; and then the two lower side-bones. The breast -and legs of a goose afford the finest pieces. If a goose is old, there -is no fowl so tough; and if difficult to carve, it will be still more -difficult to eat. - -Partridges, pheasants, grouse, &c., are carved in the same manner as -fowls. Quails, woodcocks, and snipes are merely split down the back; so -also are pigeons, giving a half to each person. - -In helping any one to gravy, or to melted butter, do not pour it _over_ -their meat, fowl, or fish, but put it to one side on a vacant part -of the plate, that they may use just as much of it as they like. In -filling a plate, never heap one thing on another. - -In helping vegetables, do not plunge the spoon down to the bottom of -the dish, in case they should not have been perfectly well drained, and -the water should have settled there. - -By observing carefully how it is done, you may acquire a knowledge -of the joints, and of the process of carving, which a little daily -practice will soon convert into dexterity. If a young lady is ignorant -of this very useful art, it will be well for her to take lessons of -her father, or her brother, and a married lady can easily learn from -her husband. Domestics who wait at table may soon, from looking on -daily, become so expert that, when necessary, they can take a dish to -the side-table and carve it perfectly well. - -At a dinner party, if the hostess is quite young, she is frequently -glad to be relieved of the trouble of carving by the gentleman who sits -nearest to her; but if she is familiar with the business, she usually -prefers doing it herself. - - - - -TO DRAW POULTRY, &c. - - -Though to prepare poultry for cooking is by no means an agreeable -business, yet some knowledge of it may be very useful to the mistress -of a house, in case she should have occasion to instruct a servant in -the manner of doing it; or in the possible event of her being obliged -to do it herself; for instance, if her cook has been suddenly taken -ill, or has left her unexpectedly. - -As all poultry is, of course, drawn in the same manner, it will be -sufficient to designate the mode of emptying the inside of a fowl. -In winter, if the fowl is frozen, lay it before the fire till it has -completely thawed. Then have ready one or more large pieces of waste -paper, rolled up loosely into a long wisp; lay the fowl down on a clean -part of the hearth, and, taking its legs in your hand, light the paper, -and pass it back and forward above the surface of the skin, (turning -the fowl on both sides,) so as to singe off all the hairs; doing it so -carefully as not to burn or scorch the skin. There should always be a -quantity of old newspapers, or other waste paper, kept in a closet or -drawer of the kitchen for this and other purposes. Next, lay the fowl -upon its back on a clean old waiter or tray, (such as should be kept -in every kitchen,) and with a large sharp knife cut off, first the -head, and then the legs at the first joint. The next thing is to cut -a very long slit in the skin at the right side of the neck, and with -your fingers strip down the skin towards the shoulders, till you come -to the craw, which you must take out with your hand. Then with your -knife make two long deep cuts or incisions on each side of the body, -going downward towards the tail. Put your hand into the cut or orifice -on the right side, and pull out the heart, liver, gizzard, and then -the entrails. Take care not to break the gall-bag, or its liquor will -run over the liver, and make it so bitter that it cannot be eaten, and -should therefore be thrown away without cooking. Next, to flatten the -body, break the breast-bone by striking on it hard with your hand. Then -tuck the legs into the lower part of the slits that you have cut on -each side of the body. Afterwards with your hand bend or curve inwards -the end of the neck-bone, and tuck it away under the long loose piece -of skin left there. After this, lay the fowl in a small tub of cold -water, and wash it well inside and out: then dry it with a clean towel. - -Next, cut open the gizzard, empty it of the sand and gravel, and take -out the thick inside skin. Split open the heart, and let out the blood -that is in it. Then carefully cut the gall-bag from the liver, so as -not to break it. Wash clean the heart, liver, and gizzard, (having -trimmed them neatly,) and return the heart to the inside of the breast; -putting back also the eggs, if you have found any. Have ready the -stuffing, and fill up with it the vacancy from which you have taken -the craw, &c., pressing it in hard. Next, taking between your thumb -and finger the above-mentioned piece of skin at the top of the neck, -draw it down tightly towards the back of the fowl, (folding it nicely -over the bent end of the neck-bone,) and fasten it down between the -shoulders with a skewer, which must be stuck in so as to go lengthways -down the back. This will prevent any of the stuffing from getting out, -and will keep all compact and nice. - -Then run a skewer through both the wings and the upper part of the -body, tucking in the liver so as to appear from under the right pinion, -and the gizzard (scoring it first) on the left. Both pinions must be -bent upwards. Lastly, secure all by tying two strings of small twine -tightly round the fowl; one just above the skewer that confines the -legs; the other just below that which passes through the wings. - -Of course, the strings and skewers are removed before the poultry is -sent to table. - -Turkeys, geese, and ducks are always trussed in this manner, the legs -being cut off at the first joint. So are fowls for boiling. But when -fowls are to be roasted, some cooks leave on the whole of the legs and -feet, (scraping and washing them clean,) and drawing the feet up quite -to the breast, where they are tied together by a string. - -Pigeons, pheasants, partridges, &c., are all trussed as above, with the -legs short. - -To draw a little roasting pig, cut the body open by one long slit, and -before you take out what is inside, loosen it all with a sharp knife; -then extract it with your hands. Empty the head also. Afterwards wash -the animal clean, (inside and out,) and fill the vacancy with stuffing. -Having bent the knees under, skewer the legs to the body, and secure -the stuffing by tying twine tightly several times round the body; first -fastening the slit by pinning it with a wooden skewer. Having boiled -the liver and heart, chop them to enrich the gravy. - - -FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE LARGE ANIMALS ARE -DIVIDED BY THE BUTCHERS. - -[Illustration: _Beef_ - - 1. Sirloin. - 2. Rump. - 3. Edge Bone. - 4. Buttock. - 5. Mouse Buttock. - 6. Leg. - 7. Thick Flank. - 8. Veiny Piece. - 9. Thin Flank. - 10. Fore Rib: 7 Ribs. - 11. Middle Rib: 4 Ribs - 12. Chuck Rib: 2 Ribs. - 13. Brisket. - 14. Shoulder, or Leg of Mutton Piece. - 15. Clod. - 16. Neck, or Sticking Piece. - 17. Shin. - 18. Cheek. -] - -[Illustration: _Veal._ - - 1. Loin, Best End. - 2. Fillet. - 3. Loin, Chump End. - 4. Hind Knuckle. - 5. Neck, Best End. - 6. Breast, Best End. - 7. Blade Bone. - 8. Fore Knuckle. - 9. Breast, Brisket End. - 10. Neck, Scrag End. -] - -[Illustration: _Mutton._ - - 1. Leg. - 2. Shoulder. - 3. Loin, Best End. - 4 Loin. Chump End - 5. Neck. Best End. - 6. Breast. - 7. Neck, Scrag End. - -_Note._ A Chine is two Loins; and a Saddle is two Loins and two Necks -of the Best End.] - -[Illustration: _Pork._ - - 1. Leg. - 2. Hind Loin. - 3. Fore Loin. - 4. Spare Rib. - 5. Hand. - 6. Spring. -] - -[Illustration: _Venison._ - - 1. Shoulder. - 2. Neck. - 3. Haunch. - 4. Breast. - 5. Scrag. -] - - - - -INDEX. - - - Acid salt, 427. - - Almond cake, 346. - - Almond custard, 316. - - Almond ice-cream, 326. - - Almond maccaroons, 351. - - Almond pudding, 286. - - Another almond pudding, 286. - - Anchovy catchup, 174. - - Anchovy sauce, 164. - - Anniseed cordial, 401. - - Apees, 354. - - Apples, baked, 252. - - Apple butter, 253. - - Apple butter, without cider, 434. - - Apple custard, 315. - - Apple dumplings, 307. - - Apple fritters, 312. - - Apple jelly, 253. - - Apple and other pies, 281. - - Apple pot-pie, 434. - - Apples, preserved, 251. - - Apple pudding, baked, 305. - - Apple pudding, boiled, 306. - - Apple sauce, 168. - - Apple water, 417. - - Apricots, preserved, 247. - - Arrow-root blancmange, 329. - - Arrow-root jelly, 411. - - Arrow-root pudding, 291. - - Artichokes, to boil, 195. - - Asparagus, to boil, 199. - - Asparagus soup, 35. - - - Balm of Gilead oil, 425. - - Barberry jelly, 270. - - Barberries, to pickle, 217. - - Barley water, 414. - - Bath buns, 344. - - Bean soup, 33. - - Beans, (dried,) to boil, 197. - - Beans, (green or French,) to boil, 197. - - Beans, (green,) to pickle, 215. - - Beans, (Lima,) to boil, and dry, 197. - - Beans, (scarlet,) to boil, 197. - - Beef, remarks on, 68. - - Beef, à la mode, 78. - - Beef, baked, 71. - - Beef bouilli, 82. - - Beef, (corned or salted,) to boil, 73. - - Beef cakes, 84. - - Beef, to corn, 89. - - Beef, to dry and smoke, 91. - - Beef dripping, to save, 71. - - Beef, hashed, 83. - - Beef's heart, roasted, 85. - - Beef's heart, stewed, 85. - - Beef kidney, to dress, 86. - - Beef, potted, 92. - - Beef, to roast, 69. - - Beef soup, fine, 17. - - Beef steaks, to broil, 74. - - Beef steaks, to fry, 76. - - Beef steak pie, 77. - - Beef steak pudding, 76. - - Beef, to stew, 80. - - Beef, (a round of,) to stew, 80. - - Beef, (a round of,) to stew another way, 81. - - Beef and tongues, to pickle, 90. - - Beef tea, 414. - - Beets, to boil, 196. - - Beets, to stew, 197. - - Beer, (molasses,) 392. - - Beer, (sassafras,) 392. - - Biscuit, (milk,) 361. - - Biscuit, (soda,) 371. - - Biscuit, (sugar,) 361. - - Biscuit, (tea,) 372. - - Bitters, 419. - - Black cake, 338. - - Black-fish, to stew, 431. - - Blanc-mange, 327. - - Blanc-mange, (arrow-root,) 329. - - Blanc-mange, (carrageen,) 328. - - Bottled small beer, 408. - - Bran bread, 377. - - Bread, 374. - - Bread, (rye and Indian,) 377. - - Bread cake, 350. - - Bread jelly, 411. - - Bread pudding, baked, 299. - - Bread pudding, boiled, 298. - - Bread and butter pudding, 299. - - Bread sauce, 167. - - Broccoli, to boil, 188. - - Brown soup, rich, 26. - - Buckwheat cakes, 367. - - Burnet vinegar, 179. - - Burns, remedy for, 420. - - Butter, to brown, 163. - - Butter, melted or drawn, 163. - - Butter, to make, 379. - - Butter, to preserve, 381. - - Butternuts, to pickle, 218. - - - Cabbage, to boil, 186. - - Cabbage, (red,) to pickle, 226. - - Cale-cannon, 187. - - Calf's feet broth, 415. - - Calf's feet, to fry, 103. - - Calf's feet jelly, 329. - - Calf's head, dressed plain, 100. - - Calf's head, hashed, 101. - - Calf's head soup, 30. - - Calf's liver, fried, 103. - - Calf's liver, larded, 103. - - Cantelope, preserved, 236. - - Caper sauce, 168. - - Capillaire, 403. - - Carrots, to boil, 189. - - Carrot pudding, 290. - - Carp, to stew, 55. - - Carrageen blanc-mange, 328. - - Catfish soup, 36. - - Cauliflower, to boil, 187. - - Cauliflower, to pickle, 225. - - Cayenne pepper, 182. - - Celery, to prepare for table, 204. - - Celery sauce, 165. - - Celery vinegar, 179. - - Charlotte, (plum,) 321. - - Charlotte, (raspberry,) 320. - - Cheese, to make, 382. - - Cheese, (cottage,) 386. - - Cheese, (sage,) 385. - - Cheese, (Stilton,) 385. - - Cheesecake, (almond,) 294. - - Cheesecake, (common,) 295. - - Cherry bounce, 398. - - Cherry cordial, 451. - - Cherries, (dried,) 270. - - Cherry jam, 270. - - Cherry jelly, 269. - - Cherries, preserved, 268. - - Citron melon slices, 269. - - Cherry shrub, 398. - - Chestnuts, to roast, 204. - - Chestnut pudding, 289. - - Chicken broth and panada, 416. - - Chickens, broiled, 142. - - Chicken croquets and rissoles, 143. - - Chicken curry, 146. - - Chicken dumplings or puddings, 309. - - Chickens, fricasseed, 143. - - Chicken jelly, 411. - - Chicken pie, 144. - - Chicken salad, 147. - - Chilblains, remedy for, 420. - - Chili vinegar, 180. - - Chitterlings, or calf's tripe, 102. - - Chocolate, to make, 387. - - Chocolate custard, 317. - - Chowder, 55. - - Cider cake, 347. - - Cider, (mulled,) 407. - - Cider vinegar, 409. - - Cider wine, 396. - - Cinderellas, or German puffs, 297. - - Citrons, to preserve, 234. - - Clam soup, 39. - - Clam soup, (plain,) 40. - - Clotted cream, 321. - - Cocoa, to prepare, 418. - - Cocoa shells, to boil, 418. - - Cocoa-nut cakes, 347. - - Cocoa-nut cakes, (white,) 353. - - Cocoa-nut custard, baked, 317. - - Cocoa-nut custard, boiled, 317. - - Cocoa-nut jumbles, 353. - - Cocoa-nut maccaroons, 352. - - Cocoa-nut pudding, 287. - - Cocoa-nut pudding, another way, 287. - - Codfish, (fresh,) to boil, 50. - - Codfish, (fresh,) to boil another way, 50. - - Codfish, salt, to boil, 49. - - Coffee, to make, 389. - - Coffee, (French,) 390. - - Cold cream, 426. - - Cold slaw, 226. - - Cold sweet sauce, 170. - - Cologne water, 423. - - Colouring for confectionary, 333. - - Corn, (Indian,) to boil, 192. - - Corn, (green,) pudding, 290. - - Corns, remedy for, 421. - - Cosmetic paste, 427. - - Crab-apples, (green,) to preserve, 254. - - Crab-apples, (red,) to preserve, 255. - - Crabs, (cold,) 65. - - Crabs, (hot,) 65. - - Crabs, (soft,) 66. - - Cranberries, to preserve, 264. - - Cranberry sauce, 169. - - Cream cake, 372. - - Cream, (lemon,) 321. - - Cream, (orange,) 321. - - Cream, to preserve, 322. - - Cream sauce, 170. - - Cucumbers, to dress raw, 194. - - Cucumbers, to fry, 194. - - Cucumbers, to pickle, 213. - - Cup cake, 354. - - Curaçoa, 435. - - Curds and whey, 322. - - Currant jelly, (black,) 265. - - Currant jelly, (red,) 264. - - Currant jelly, (white,) 265. - - Currant shrub, 397. - - Currant wine, 394. - - Custard, (boiled,) 314. - - Custard, (plain,) 313. - - Custard, (rice,) 314. - - Custard, (soft,) 314. - - Custard pudding, 300. - - - Dough nuts, 358. - - Ducks, to hash, 150. - - Ducks, to stew, 150. - - Ducks, to roast, 149. - - Dumplings, (apple,) 307. - - Dumplings, (light,) 311. - - Dumplings, (plain suet,) 310. - - Dumplings, (fine suet,) 309. - - Dumplings, (Indian,) 310. - - Durable ink, 429. - - Durable ink, another way, 430. - - - Eastern pudding, 306. - - Eggs, to boil for breakfast, 207. - - Eggs, to fricassee, 208. - - Eggs, to keep, 206. - - Eggs with ham, 123. - - Egg nogg, 407. - - Eggs, to pack, 268. - - Eggs, to pickle, 432. - - Egg plant, to stew, 193. - - Egg plant, to fry, 193. - - Egg plant, stuffed, 194. - - Eggs, raw, 419. - - Egg sauce, 167. - - Election cake, 348. - - Elder-berry wine, 395. - - Elder-flower wine, 396. - - Essence of lemon peel, 408. - - Essence of peppermint, 419. - - Eve's pudding, 296. - - - Family soup, 15. - - Federal cakes, 350. - - Flannel cakes, 367. - - Flax-seed lemonade, 418. - - Floating island, 320. - - Flour, to brown, 163. - - Flour hasty-pudding, 301. - - Force-meat balls, 161. - - Fowls, to boil, 141. - - Fowls, to roast, 142. - - Fox-grape shrub, 397. - - Friar's chicken, 36. - - Fritters, (apple,) 312. - - Fritters, (plain,) 311. - - Frosted fruit, 271. - - Fruit queen-cakes, 342. - - - General sauce, 173. - - Gherkins, to pickle, 214. - - Ginger, to preserve, 233. - - Ginger beer, 391. - - Ginger plum-cake, 364. - - Gingerbread, (common,) 362. - - Gingerbread nuts, 363. - - Gingerbread, (Franklin,) 364. - - Gingerbread, (white,) 362. - - Gooseberries, bottled, 262. - - Gooseberry custard, 316. - - Gooseberry fool, 261. - - Gooseberries, to preserve, 260. - - Gooseberries, to stew, 261. - - Gooseberry wine, 393. - - Goose pie, 152. - - Goose pie for Christmas, 153. - - Goose, to roast, 151. - - Grapes, in brandy, 266. - - Grapes, (wild,) to keep, 267. - - Grape jelly, 266. - - Gravy, (drawn or made,) 162. - - Gravy soup, (clear,) 22. - - Ground nuts, to roast, 205. - - Ground rice milk, 414. - - Grouse, to roast, 158. - - Gruel, to make, 413. - - Gruel, oatmeal, 413. - - - Halibut, to boil, 46. - - Halibut cutlets, 47. - - Ham, to boil, 124. - - Ham, to broil, 123. - - Ham or bacon, directions for curing, 126. - - Ham, (to glaze,) 132. - - Ham dumplings, 311. - - Ham pie, 122. - - Ham sandwiches, 123. - - Ham, to roast, 126. - - Ham, (Westphalia,) to imitate, 131. - - Hare or rabbit soup, 28. - - Hare, to roast, 137. - - Harvey's sauce, 173. - - Herbs, to dry, 436. - - Hominy, to boil, 192. - - Honey cake, 356. - - Horseradish vinegar, 180. - - Huckleberry cake, 350. - - Hungary water, 424. - - - Ice cream, (almond,) 326. - - Ice cream, (lemon,) 322. - - Ice cream, (pine apple,) 325. - - Ice cream, (raspberry,) 325. - - Ice cream, (strawberry,) 325. - - Ice cream, (vanilla,) 325. - - Ice lemonade, 326. - - Ice orangeade, 326. - - Icing for cakes, 338. - - Indian batter cakes, 368. - - Indian corn, to boil, 192. - - Indian dumplings, 310. - - Indian flappers, 369. - - Indian muffins, 369. - - Indian mush, 301. - - Indian mush cakes, 368. - - Indian pound cake, 340. - - Indian pudding, baked, 302. - - Indian pudding, boiled, 302. - - Indian pudding without eggs, 303. - - Italian Cream, 332. - - - Jaune-mange, 329. - - Jelly cake, 344. - - Johnny cake, 369. - - Julienne (à la) soup, 23. - - - Kid, to roast, 136. - - Kitchen pepper, 182. - - Kitchiner's fish-sauce, 172. - - Kisses, 354. - - - Lady cake, 342. - - Lamb, to roast, 112. - - Larding, 160. - - Lavender, compound, 421. - - Lavender water, 423. - - Laudanum, antidote to, 422. - - Lead water, 420. - - Lemon brandy, 402. - - Lemon catchup, 177. - - Lemon cordial, 399. - - Lemon cream, 321. - - Lemon custard, 315. - - Lemon juice, to keep, 408. - - Lemon peel, to keep, 437. - - Lemon peel, (essence of,) 408. - - Lemons, preserved, 241. - - Lemon pudding, 285. - - Lemon syrup, 398. - - Lemonade, 404. - - Lettuce or salad, to dress, 203. - - Lip salve, 426. - - Liver dumplings, 310. - - Liver puddings, 128. - - Lobster, to boil, 61. - - Lobster catchup, 174. - - Lobster, to fricassee, 62. - - Lobster, to dress cold, 61. - - Lobster, pickled, 67. - - Lobster, potted, 63. - - Lobster pie, 64. - - Lobster sauce, 164. - - Lobster soup, 37. - - Lobster, to stew, 62. - - - Maccaroni, to dress, 210. - - Maccaroni soup, 24. - - Maccaroni soup, (rich,) 24. - - Maccaroons, (almond,) 351. - - Maccaroons, (cocoa-nut,) 352. - - Maccaroon custard, 318. - - Mackerel, to boil, 48. - - Mackerel, to broil, 47. - - Mangoes, to pickle, 216. - - Marbled veal, 105. - - Marlborough pudding, 294. - - Marmalade cake, 355. - - Mead, 397. - - Meg Merrilies' soup, 27. - - Milk biscuit, 361. - - Milk punch, 405. - - Milk soup, 25. - - Mince pies, 282. - - Mince meat, 283. - - Mince meat for Lent, 284. - - Mince meat, (very plain,) 284. - - Minced oysters, 431. - - Mint sauce, 167. - - Molasses beer, 392. - - Molasses candy, 365. - - Molasses posset, 407. - - Moravian sugar-cake, 349. - - Morella cherries, to pickle, 217. - - Mock oysters of corn, 193. - - Mock turtle, or calf's head soup, 30. - - Muffins, (common,) 370. - - Muffins, (Indian,) 369. - - Muffins, (water,) 370. - - Mulled cider, 407. - - Mulled wine, 407. - - Mulligatawny soup, 29. - - Mush, (Indian,) to make, 301. - - Mush cakes, 368. - - Mushrooms, to broil, 202. - - Mushroom catchup, 176. - - Mushrooms, to pickle brown, 223. - - Mushrooms, to pickle white, 222. - - Mushroom sauce, 166. - - Mushrooms, to stew, 201. - - Musquito bites, remedy for, 421. - - Mustard, (common,) 181. - - Mustard, (French,) 181. - - Mustard, (keeping.) 181. - - Mutton, to boil, 107. - - Mutton broth, 414. - - Mutton broth made quickly, 415. - - Mutton, (casserole of,) 111. - - Mutton chops, broiled, 108. - - Mutton chops, stewed, 110. - - Mutton cutlets, à la Maintenon, 109. - - Mutton harico, 111. - - Mutton, hashed, 110. - - Mutton, (leg of,) stewed, 111. - - Mutton, to roast, 106. - - Mutton soup, (including cabbage and noodle soups,) 19. - - - Nasturtians, to pickle, 217. - - Nasturtian sauce, 165. - - New York cookies, 360. - - Nougat, 365. - - Noyau, 402. - - - Oatmeal gruel, 413. - - Ochra soup, 32. - - Oil of flowers, 425. - - Omelet, (plain,) 209. - - Omelet soufflé, 209. - - Onions, to boil, 198. - - Onions, to fry, 199. - - Onions, to pickle, 221. - - Onions, pickled white, 222. - - Onions, to roast, 198. - - Onion sauce, (brown,) 166. - - Onion sauce, (white,) 166. - - Onion soup, 416. - - Orangeade, 404. - - Orange cream, 321. - - Orange jelly, 243. - - Orange marmalade, 243. - - Orange pudding, 285. - - Orgeat, 403. - - Ortolans, to roast, 159. - - Oyster catchup, 185. - - Oysters, fried, 57. - - Oyster fritters, 59. - - Oysters, minced, 431. - - Oysters, pickled, 57. - - Oysters, pickled for keeping, 228. - - Oyster pie, 60. - - Oysters, scolloped, 58. - - Oysters, stewed, 59. - - Oyster soup, 38. - - Oyster soup, (plain,) 38. - - Ox-tail soup, 32. - - Oyster Sauce, 170. - - - Panada, 413. - - Panada, (chicken,) 416. - - Pancakes, (plain,) 312. - - Pancakes, (sweetmeat,) 313. - - Parsley, to pickle, 215. - - Parsley sauce, 168. - - Parsnips, to boil, 190. - - Partridges, to roast, 158. - - Partridges, to roast another way, 158. - - Paste, (dripping,) 275. - - Paste, (lard,) 275. - - Paste, (the best plain,) 272. - - Paste, (potato,) 276. - - Paste, (fine puff,) 276. - - Paste, (suet,) 274. - - Paste, (sweet,) 277. - - Peaches, (in brandy,) 245. - - Peach cordial, 401. - - Peaches, (dried,) 248. - - Peaches for common use, 245. - - Peach jelly, 247. - - Peach kernels, 437. - - Peach marmalade, 246. - - Peaches, to pickle, 217. - - Peaches, to preserve, 244. - - Peach sauce, 169. - - Peas, (green,) to boil, 198. - - Peas soup, 34. - - Peas soup, (green,) 34. - - Pears, to bake, 259. - - Pears, to preserve, 259. - - Peppers, (green,) to pickle, 214, 218. - - Peppers, (green,) to preserve, 238. - - Pepper pot, 87. - - Perch, to fry, 52. - - Pheasants, to roast, 158. - - Pheasants, to roast another way, 158. - - Pine-apple-ade, 410. - - Pies, 279. - - Pie crust, (common,) 274. - - Pies, (standing,) 280. - - Pies, (apple and other,) 281. - - Pickle, (East India,) 227. - - Pig, to roast, 115. - - Pig's feet and ears, soused, 131. - - Pigeon or chicken dumplings, 309. - - Pigeon pie, 157. - - Pigeons, to roast, 156. - - Pilau, 147. - - Pine-apple ice cream, 325. - - Pine-apples,(fresh,) to prepare for eating, 241. - - Pine-apples, to preserve, 240. - - Plovers, to roast, 159. - - Plum charlotte, 321. - - Plums for common use, 258. - - Plums, to preserve, 257. - - Plums,(egg,) to preserve whole, 258. - - Plums, (green gage,) to preserve, 256. - - Plum pudding, baked, 303. - - Plum pudding, boiled, 304. - - Poke, to boil, 200. - - Pomatum, (soft,) 426. - - Pork and beans, 120. - - Pork cheese, 130. - - Pork, (corned,) to boil, 118. - - Pork, (pickled,) to boil with peas pudding, 119. - - Pork cutlets, 121. - - Pork, (leg of,) to roast, 116. - - Pork, (loin of,) to roast, 117. - - Pork, (middling piece,) to roast, 117. - - Pork pie, 122. - - Pork steaks, 120. - - Pork, to stew, 118. - - Port wine jelly, 412. - - Pot pie, 145. - - Pot pie, (apple,) 434. - - Potatoes, to boil, 183. - - Potatoes, to fry, 185. - - Potatoes, roasted, 185. - - Potato pudding, 289. - - Potato snow, 185. - - Pound cake, 339. - - Prawns, to boil, 64. - - Prune pudding, 296. - - Pudding catchup, 435. - - Pumpkin, to boil, 191. - - Pumpkin chips, 238. - - Pumpkin pudding, 288. - - Pumpkin yeast, 378. - - Punch, 404. - - Punch, (frozen,) 405. - - Punch, (milk,) 405. - - Punch, (fine milk,) 405. - - Punch, (regent's,) 405. - - Punch, (Roman,) 405. - - Pyramid of tarts, 280. - - Pink sauce, 173. - - - Quails, to roast, 158. - - Queen cake, 341. - - Quin's sauce for fish, 172. - - Quince cheese, 251. - - Quince cordial, 400. - - Quince jelly, 250. - - Quince marmalade, 250. - - Quinces, preserved, 248. - - Quinces, to preserve whole, 249. - - Quince pudding, 285. - - - Rabbits, fricasseed, 138. - - Rabbits, to fry, 139. - - Rabbits, to stew, 138. - - Radishes, to prepare for table, 204. - - Radish pods, to pickle, 215. - - Raspberry charlotte, 320. - - Raspberry cordial, 180. - - Raspberry ice-cream, 325. - - Raspberry jam, 263. - - Raspberries, to preserve, 262. - - Raspberry vinegar, 180. - - Raspberry wine, 395. - - Ratafia, 403. - - Raw egg, 419. - - Reed birds, to roast, 159. - - Rennet whey, 415. - - Rhubarb tarts, 282. - - Rice, to boil, 202. - - Rice, to boil for curry, 146. - - Rice custard, 314. - - Rice cakes, 372. - - Rice dumplings, 308. - - Rice flummery, 433. - - Rice jelly, 412. - - Rice pudding, boiled, 293. - - Rice pudding, (farmer's,) 293. - - Rice pudding, (ground,) 291. - - Rice pudding, (plain,) 292. - - Rice pudding, (plum,) 292. - - Rice milk, 293. - - Rice milk, (ground,) 414. - - Ringworms, remedy for, 421. - - Rock-fish, to boil, 51. - - Rock-fish, to pickle, 52. - - Rolls, (common,) 373. - - Rolls, (French,) 373. - - Rose brandy, 402. - - Rhubarb jam, 271. - - Rose cordial, 399. - - Rose vinegar, 424. - - Rusk, 361. - - Russian or Swedish turnip, to boil, 190. - - Rye and Indian bread, 377. - - - Soup à la Lucy, 489. - - Sago, 412. - - Sago pudding, 290. - - Salad, to dress, 203. - - Sour milk, 455. - - Salmon, (fresh,) to bake whole, 44. - - Salmon, (fresh,) to bake in slices, 44. - - Salmon, (fresh,) to boil, 43. - - Salmon, (pickled,) 45. - - Salmon, (smoked,) 46. - - Salmon steaks, 45. - - Sally Lunn cake, 371. - - Salsify, to dress, 195. - - Sandwiches, (ham,) 123. - - Sangaree, 407. - - Sassafras beer, 392. - - Sausage meat, (common,) 129. - - Sausages, (fine,) 129. - - Sausages, (Bologna,) 130. - - Savoy biscuits, 351. - - Scented bags, 428. - - Scotch cake, 356. - - Scotch queen-cake, 356. - - Scotch sauce for fish, 171. - - Sea bass or black-fish, boiled, 52. - - Sea bass, fried, 54. - - Sea catchup, 178. - - Sea kale, to boil, 199. - - Secrets, 355. - - Seidlitz powders, 419. - - Shad, baked, 50. - - Shad, to fry, 51. - - Shalot vinegar, 180. - - Shells, 278. - - Short cakes, 371. - - Shrub, (cherry,) 398. - - Shrub, (currant,) 397. - - Shrub, (fox-grape,) 397. - - Smelts, to fry, 431. - - Snowball custard, 315. - - Snipes, to roast, 157. - - Soda biscuit, 371. - - Soda water, 419. - - Spanish buns, 343. - - Spinach, to boil, 188. - - Spinach and eggs, 188. - - Sponge cake, 345. - - Spruce beer, 391. - - Squashes or cymlings, to boil, 191. - - Squash, (winter,) to boil, 191. - - Squash pudding, 288. - - Strawberries, preserved, 267. - - Strawberry ice-cream, 325. - - Strawberry cordial, 400. - - Sturgeon cutlets, 54. - - Sherry Cobler, 406. - - Suet pudding, 300. - - Sugar biscuit, 360. - - Sugar syrup, clarified, 232. - - Sweet basil vinegar, 179. - - Sweet jars, 428. - - Sweet sauce, (cold,) 170. - - Sweet potatoes, boiled, 186. - - Sweet potatoes, fried, 186. - - Sweet potato pudding, 289. - - Sweetbreads, to broil, 432. - - Sweetbreads, larded, 104. - - Sweetbreads, to roast, 104. - - Syllabub or whipt cream, 318. - - Syllabub, (country,) 319. - - Shrewsbury cake, 433. - - - Tamarind water, 417. - - Tapioca, 412. - - Tarragon vinegar, 179. - - Tea, to make, 388. - - Terrapins, 66. - - Thieves' vinegar, 424. - - Toast and water, 417. - - Tomatas, to bake, 200. - - Tomata catchup, 177. - - Tomatas, to keep, 437. - - Tomatas, to pickle, 223. - - Tomatas, to stew, 200. - - Tomata soy, 224. - - Tongue, (salted or pickled,) to boil, 89. - - Tongue, (smoked,) to boil, 88. - - Trifle, 319. - - Tripe, to boil, 86. - - Tripe, to fry, 87. - - Tripe and oysters, 87. - - Trout, to boil, 54. - - Trout, to fry, 53. - - Turkey, to boil, 156. - - Turkey, to roast, 154. - - Turkish sherbet, 408. - - Turnips, to boil, 189. - - - Veal, (breast of,) to stew, 95. - - Veal, (breast of,) to roast, 94. - - Veal cutlets, 97. - - Veal, (fillet of,) to stew, 96. - - Veal, (fillet of,) to roast, 94. - - Veal, (knuckle of,) to stew, 96. - - Veal, (loin of,) to roast, 93. - - Veal, (minced,) 98. - - Veal patties, 99. - - Veal pie, 99. - - Veal soup, 21. - - Veal soup, (rich,) 21. - - Veal steaks, 98. - - Veal or chicken tea, 414. - - Vegetable soup, 416. - - Venison hams, 136. - - Venison, (cold,) to hash, 134. - - Venison pasty, 135. - - Venison, to roast, 133. - - Venison soup, 28. - - Venison steaks, 135. - - Vermicelli soup, 25. - - Vinegar (cider,) 409. - - Vinegar, (sugar,) 410. - - Vinegar, (white,) 409. - - Violet perfume, 429. - - - Wafer cakes, 357. - - Waffles, 359. - - Walnut catchup, 175. - - Walnuts, pickled black, 219. - - Walnuts, pickled green, 221. - - Walnuts, pickled white, 220. - - Warm slaw, 226. - - Warts, remedy for, 421. - - Washington cake, 347. - - Watermelon rind, to preserve, 237. - - Water souchy, 41. - - Welsh rabbit, 387. - - White soup, (rich,) 26. - - Wine jelly, 406. - - Wine sauce, 169. - - Wine whey, 415. - - Wonders or crullers, 357. - - Woodcocks, to roast, 159. - - - Yam pudding, 289. - - Yeast, (bakers',) 379. - - Yeast, (bran,) 378. - - Yeast, (common,) 377. - - Yeast, (patent,) 435. - - Yeast, (pumpkin,) 378. - - - - -NEW RECEIPTS. - - - Almond bread, 448. - - Almond paste, 430. - - Apple bread pudding, 462. - - Apple custard, 463. - - Apple compote, 455. - - Apple dumplings, (baked,) 443. - - Apple pandowdy, 498. - - Apple pork, 504. - - Apple rice pudding, 443. - - - Batter pudding, 440. - - Biscuit ice cream, 467. - - Blood, to stop, 422. - - Boston cream cakes, 458. - - Bran batter-cakes, 462. - - - Calf's head soup, (fine,) 484. - - Calves' feet soup, 484. - - Carving, 490. - - Charlotte Polonaise, 454. - - Charlotte Russe, 452. - - Charlotte Russe, (fine,) 471. - - Cherry cordial, 451. - - Chicken salad, (French,) 481. - - Cider cake, (plain,) 445. - - Citron cakes, 457. - - Cinnamon cake, 501. - - Clams, (baked,) 486. - - Clam soup, (fine,) 486. - - Clove cakes, 460. - - Cocoa-nut candy, 491. - - Cocoa-nut pudding, (West India,) 464. - - Coffee custard, 472. - - Connecticut loaf cake, 459. - - Cookies, (fine,) 461. - - Corn starch blancmange, 500. - - Cream cheese, 447. - - Croquant cake, 478. - - Cucumbers, (preserved,) 442. - - Cup cake, (Indian,) 462. - - Custard cakes, 448. - - - Farina, 502. - - Figs, (preserved,) 493. - - Fresh eggs, (to keep,) 488. - - Frozen custard, 450. - - Frozen meat, (to thaw,) 502. - - - Gelatine jelly, 465. - - Giblet soup, 438. - - Gingerbread, (soft,) 461. - - Glycerine, 499. - - Grape water-ice, 470. - - Green corn muffins, 496. - - Green ointment, 422. - - Green pea soup, (French,) 438. - - Green tomatas, (preserved,) 492. - - Gumbo, 439. - - Gumbo soup, 432. - - - Ham, (baked,) 496. - - Ham omelet, 439. - - Hashed veal, 480. - - Hoe cake, 445. - - Honey ginger-cake, 449. - - Honey paste for the hands, 449. - - - Ice cream, (common,) 451. - - Indian loaf cake, 444. - - - Keeping meat, &c., in summer, 502. - - - Lemon drops, 366. - - Lemon syrup, (fine,) 477. - - Lemon water-ice, 469. - - Limes, or small lemons, (preserved,) 473. - - - Maccaroon ice cream, 467. - - Milk toast, 446. - - Mint julep, 490. - - Molasses pie, 489. - - Mushroom sweetbreads, 497. - - Musquitoes, to keep off, 500. - - Myrtle oranges, to preserve, 493. - - - Normandy soup, 482. - - - Orange cake, 456. - - Orange drops, 476. - - Orange water-ice, 468. - - Oysters, (fine stewed,) 487. - - Oysters, (spiced,) 488. - - - Pancake ham, 497. - - Peach leather, 271. - - Peach mangoes, 440. - - Peach water-ice, 470. - - Pearlash, to keep, 430. - - Peppermint drops, 366. - - Pine-apple marmalade, 476. - - Pine-apple water-ice, 470. - - Pink champagne jelly, 452. - - Potato yeast, 446. - - Poultry, (to draw, &c.,) 494. - - Pumpkin pie, (New England,) 464. - - Peaches, (to keep,) 495. - - - Raspberry water-ice, 469. - - Rock cake, 449. - - - Salt pork, (to stew,) 504. - - Sassafras mead, 478. - - Shad, (broiled,) 503. - - Strawberries, (to keep,) 494. - - Strawberry water-ice, 469. - - Sweet potatoes, (compote of,) 497. - - - Tennessee muffins, 445. - - Toast, (to make,) 505. - - Tomatas, (broiled,) 441. - - Tomata catchup, (fine,) 479. - - Tomata honey, 441. - - Tomata pickles, (green,) 480. - - Tomata pickles, (red,) 480. - - Tomatas, (preserved,) 441. - - Tomata soup, 483. - - - Union pudding, 490. - - - - -Transcriber's note: - - -Printer errors such as missing punctuation have been corrected -silently. Mis-spellings have been corrected if they were deemed to be -printer errors, but those deemed to be deliberate spelling variations -have been retained. - -The following alterations have been made (the whole original line given -for context): - - p.22 three large turnips, and slice them also. Wash clean and cu - -- 't' added to final word 'cut'. - p.38 oysters; and when it comes to a boil again, they will be - sufciently -- 'sufciently' corrected to sufficiently. - p.52 but into a cold place will keep a fortnight. -- 'but' - corrected to 'put'. - p.60 of it is too thick, thin it with some additional milk. -- - 'of' corrected to 'If'. - p.83 ten minutes, but do not allow it to boil, lest (having beef - -- 'beef' corrected to 'been'. - p.87 hours till it is quite tender, cut it up into small pieces. - Pu -- 't' added to final word 'Put'. - p.89 great deal of salt well into it. Cover it carefully, and - keen -- 'keen' corrected to 'keep' - p.99 two pounds of flour. Divide it into two pieces, oll it out -- - 'oll' corrected to 'roll'. - p.105 them to pieces and pound them to a paste in a mortar, - moist-tening -- 'moist-tening' corrected to 'moistening'. - p.112 tomatas or tomata catchup, and shred or powdered swee -- 't' - added to final word 'sweet'. - p.130 cloves; and one clove or garlic minced very fine. -- 'or' - corrected to 'of'. - p.148 will become tough and hard. After you pour it on, mix the - the -- extra 'the' removed. - p.156 of cream or rich mllk, and the beaten yolks of three -- - 'mllk' corrected to 'milk'. - p.162 If must be stewed for a long time, skimmed, strained, - thickened, -- 'If' corrected to 'It'. - p.174 In using this catchup, allow four table-spoonfuls to a - common-seized -- 'common-seized' corrected to 'common-sized'. - p.198 before roasting. Take large onions, place them on a ho -- - 't' added to final word 'hot'. - p.210 a iittle at a time. Keep stirring it gently, and continue - to do -- 'iittle' corrected to 'little'. - p.291 &c. Add the spice, and lastly the currants; having dredges - -- 'dredges' corrected to 'dredged'. - p.293 pound of brown sugar, and a table-spooonful of powdered - cinnamon. -- 'table-spooonful' corrected to 'table-spoonful'. - p.301 being long and thoroughly boiled. If sufficienlty cooked, - it is -- 'sufficienlty' corrected to 'sufficiently'. - p.327 Instead of using a figure-mould, you may set it to congea. - -- 'congea.' corrected to 'congeal'. - p.359 ones that are to hold four at a time; as the wafflles baked - in -- 'wafflles' corrected to 'waffles'. - p.365 almond into two slips. Spread them over a lage dish, and -- - 'lage' corrected to 'large'. - p.367 melted; then stir it well, and set it away too cool. Beat - five -- 'too' corrected to 'to'. - p.393 let it ferment at the bung-hole; filling it up as as it - works out -- extra 'as' removed. - p.405 is a mixture of brandy or rum, sugar, milk and nutmeg, - with-without -- 'with-without' is probably an error but has been - left uncorrected as the intention is unclear. - p.425 jasmine, wall-flower, tuberose, magnolia blossoms, or and -- - 'and' corrected to 'any'. - p.445 in three-quarters of a pound of powdered white sugar, an -- - 'd' added to final word 'and' (scan unclear). - p.445 melt a small tea-spoonful of sal-aratus or pearl-ash in a - pi -- 'nt' added to final word 'pint' (scan unclear). - p.463 interpersed (as above) with bits of butter, and layers of - grated -- 'interpersed' corrected to 'interspersed'. - p.468 After it has congealed in the freezer, yon may transfer it - to -- 'yon' (upside-down u) corrected to 'you'. - - -Added index: - - Acid salt, 427. - - Almond bread, 448. - - Almond cake, 346. - - Almond custard, 316. - - Almond ice-cream, 326. - - Almond maccaroons, 351. - - Almond paste, 430. - - Almond pudding, 286. - - Anchovy catchup, 174. - - Anchovy sauce, 164. - - Anniseed cordial, 401 - - Another almond pudding, 286. - - Apees, 354. - - Apple and other pies, 281. - - Apple bread pudding, 462. - - Apple butter, 253. - - Apple butter, without cider, 434. - - Apple compote, 455. - - Apple custard, 315. - - Apple custard, 463. - - Apple dumplings, (baked,) 443. - - Apple dumplings, 307. - - Apple fritters, 312. - - Apple jelly, 253. - - Apple pandowdy, 498. - - Apple pork, 504. - - Apple pot-pie, 434. - - Apple pudding, baked, 305. - - Apple pudding, boiled, 306. - - Apple rice pudding, 443. - - Apple sauce, 168. - - Apple water, 417. - - Apples, baked, 252. - - Apples, preserved, 251. - - Apricots, preserved, 247. - - Arrow-root blancmange, 329. - - Arrow-root jelly, 411. - - Arrow-root pudding, 291. - - Artichokes, to boil, 195. - - Asparagus soup, 35. - - Asparagus, to boil, 199. - - - Balm of Gilead oil, 425. - - Barberries, to pickle, 217. - - Barberry jelly, 270. - - Barley water, 414. - - Bath buns, 344. - - Batter pudding, 440. - - Bean soup, 33. - - Beans, (dried,) to boil, 197. - - Beans, (green or French,) to boil, 197. - - Beans, (green,) to pickle, 215. - - Beans, (Lima,) to boil, and dry, 197. - - Beans, (scarlet,) to boil, 197. - - Beef and tongues, to pickle, 90. - - Beef bouilli, 82. - - Beef cakes, 84. - - Beef dripping, to save, 71. - - Beef kidney, to dress, 86. - - Beef soup, fine, 17. - - Beef steak pie, 77. - - Beef steak pudding, 76. - - Beef steaks, to broil, 74. - - Beef steaks, to fry, 76. - - Beef tea, 414. - - Beef's heart, roasted, 85. - - Beef's heart, stewed, 85. - - Beef, (a round of,) to stew another way, 81. - - Beef, (a round of,) to stew, 80. - - Beef, (corned or salted,) to boil, 73. - - Beef, baked, 71. - - Beef, hashed, 83. - - Beef, potted, 92. - - Beef, remarks on, 68. - - Beef, to corn, 89. - - Beef, to dry and smoke, 91. - - Beef, to roast, 69. - - Beef, to stew, 80. - - Beef, à la mode, 78. - - Beer, (molasses,) 392. - - Beer, (sassafras,) 392. - - Beets, to boil, 196. - - Beets, to stew, 197. - - Biscuit ice cream, 467. - - Biscuit, (milk,) 361. - - Biscuit, (soda,) 371. - - Biscuit, (sugar,) 361. - - Biscuit, (tea,) 372. - - Bitters, 419. - - Black cake, 338. - - Black-fish, to stew, 431. - - Blanc-mange, (arrow-root,) 329. - - Blanc-mange, (carrageen,) 328. - - Blanc-mange, 327. - - Blood, to stop, 422. - - Boston cream cakes, 458. - - Bottled small beer, 408. - - Bran batter-cakes, 462. - - Bran bread, 377. - - Bread and butter pudding, 299. - - Bread cake, 350. - - Bread jelly, 411. - - Bread pudding, baked, 299. - - Bread pudding, boiled, 298. - - Bread sauce, 167. - - Bread, (rye and Indian,) 377. - - Bread, 374. - - Broccoli, to boil, 188. - - Brown soup, rich, 26. - - Buckwheat cakes, 367. - - Burnet vinegar, 179. - - Burns, remedy for, 420. - - Butter, melted or drawn, 163. - - Butter, to brown, 163. - - Butter, to make, 379. - - Butter, to preserve, 381. - - Butternuts, to pickle, 218. - - Cabbage, (red,) to pickle, 226. - - Cabbage, to boil, 186. - - Cale-cannon, 187. - - Calf's feet broth, 415. - - Calf's feet jelly, 329. - - Calf's feet, to fry, 103. - - Calf's head soup, (fine,) 484. - - Calf's head soup, 30. - - Calf's head, dressed plain, 100. - - Calf's head, hashed, 101. - - Calf's liver, fried, 103. - - Calf's liver, larded, 103. - - Calves' feet soup, 484. - - Cantelope, preserved, 236. - - Caper sauce, 168. - - Capillaire, 403. - - Carp, to stew, 55. - - Carrageen blanc-mange, 328. - - Carrot pudding, 290. - - Carrots, to boil, 189. - - Carving, 490. - - Catfish soup, 36. - - Cauliflower, to boil, 187. - - Cauliflower, to pickle, 225. - - Cayenne pepper, 182. - - Celery sauce, 165. - - Celery vinegar, 179. - - Celery, to prepare for table, 204. - - Charlotte Polonaise, 454. - - Charlotte Russe, (fine,) 471. - - Charlotte Russe, 452. - - Charlotte, (plum,) 321. - - Charlotte, (raspberry,) 320. - - Cheese, (cottage,) 386. - - Cheese, (sage,) 385. - - Cheese, (Stilton,) 385. - - Cheese, to make, 382. - - Cheesecake, (almond,) 294. - - Cheesecake, (common,) 295. - - Cherries, (dried,) 270. - - Cherries, preserved, 268. - - Cherry bounce, 398. - - Cherry cordial, 451. - - Cherry cordial, 451. - - Cherry jam, 270. - - Cherry jelly, 269. - - Cherry shrub, 398. - - Chestnut pudding, 289. - - Chestnuts, to roast, 204. - - Chicken broth and panada, 416. - - Chicken croquets and rissoles, 143. - - Chicken curry, 146. - - Chicken dumplings or puddings, 309. - - Chicken jelly, 411. - - Chicken pie, 144. - - Chicken salad, (French,) 481. - - Chicken salad, 147. - - Chickens, broiled, 142. - - Chickens, fricasseed, 143. - - Chilblains, remedy for, 420. - - Chili vinegar, 180. - - Chitterlings, or calf's tripe, 102. - - Chocolate custard, 317. - - Chocolate, to make, 387. - - Chowder, 55. - - Cider cake, (plain,) 445. - - Cider cake, 347. - - Cider vinegar, 409. - - Cider wine, 396. - - Cider, (mulled,) 407. - - Cinderellas, or German puffs, 297. - - Cinnamon cake, 501. - - Citron cakes, 457. - - Citron melon slices, 269. - - Citrons, to preserve, 234. - - Clam soup, (fine,) 486. - - Clam soup, (plain,) 40. - - Clam soup, 39. - - Clams, (baked,) 486. - - Clotted cream, 321. - - Clove cakes, 460. - - Cocoa shells, to boil, 418. - - Cocoa, to prepare, 418. - - Cocoa-nut cakes, (white,) 353. - - Cocoa-nut cakes, 347. - - Cocoa-nut candy, 491. - - Cocoa-nut custard, baked, 317. - - Cocoa-nut custard, boiled, 317. - - Cocoa-nut jumbles, 353. - - Cocoa-nut maccaroons, 352. - - Cocoa-nut pudding, (West India,) 464. - - Cocoa-nut pudding, 287. - - Cocoa-nut pudding, another way, 287. - - Codfish, (fresh,) to boil another way, 50. - - Codfish, (fresh,) to boil, 50. - - Codfish, salt, to boil, 49. - - Coffee custard, 472. - - Coffee, (French,) 390. - - Coffee, to make, 389. - - Cold cream, 426. - - Cold slaw, 226. - - Cold sweet sauce, 170. - - Cologne water, 423. - - Colouring for confectionary, 333. - - Connecticut loaf cake, 459. - - Cookies, (fine,) 461. - - Corn starch blancmange, 500. - - Corn, (green,) pudding, 290. - - Corn, (Indian,) to boil, 192. - - Corns, remedy for, 421. - - Cosmetic paste, 427. - - Crab-apples, (green,) to preserve, 254. - - Crab-apples, (red,) to preserve, 255. - - Crabs, (cold,) 65. - - Crabs, (hot,) 65. - - Crabs, (soft,) 66. - - Cranberries, to preserve, 264. - - Cranberry sauce, 169. - - Cream cake, 372. - - Cream cheese, 447. - - Cream sauce, 170. - - Cream, (lemon,) 321. - - Cream, (orange,) 321. - - Cream, to preserve, 322. - - Croquant cake, 478. - - Cucumbers, (preserved,) 442. - - Cucumbers, to dress raw, 194. - - Cucumbers, to fry, 194. - - Cucumbers, to pickle, 213. - - Cup cake, (Indian,) 462. - - Cup cake, 354. - - Curaçoa, 435. - - Curds and whey, 322. - - Currant jelly, (black,) 265. - - Currant jelly, (red,) 264. - - Currant jelly, (white,) 265. - - Currant shrub, 397. - - Currant wine, 394. - - Custard cakes, 448. - - Custard pudding, 300. - - Custard, (boiled,) 314. - - Custard, (plain,) 313. - - Custard, (rice,) 314. - - Custard, (soft,) 314. - - - Dough nuts, 358. - - Ducks, to hash, 150. - - Ducks, to roast, 149. - - Ducks, to stew, 150. - - Dumplings, (apple,) 307. - - Dumplings, (fine suet,) 309. - - Dumplings, (Indian,) 310. - - Dumplings, (light,) 311. - - Dumplings, (plain suet,) 310. - - Durable ink, 429. - - Durable ink, another way, 430. - - - Eastern pudding, 306. - - Egg nogg, 407. - - Egg plant, stuffed, 194. - - Egg plant, to fry, 193. - - Egg plant, to stew, 193. - - Egg sauce, 167. - - Eggs with ham, 123. - - Eggs, raw, 419. - - Eggs, to boil for breakfast, 207. - - Eggs, to fricassee, 208. - - Eggs, to keep, 206. - - Eggs, to pack, 268. - - Eggs, to pickle, 432. - - Elder-berry wine, 395. - - Elder-flower wine, 396. - - Election cake, 348. - - Essence of lemon peel, 408. - - Essence of peppermint, 419. - - Eve's pudding, 296. - - - Family soup, 15. - - Farina, 502. - - Federal cakes, 350. - - Figs, (preserved,) 493. - - Flannel cakes, 367. - - Flax-seed lemonade, 418. - - Floating island, 320. - - Flour hasty-pudding, 301. - - Flour, to brown, 163. - - Force-meat balls, 161. - - Fowls, to boil, 141. - - Fowls, to roast, 142. - - Fox-grape shrub, 397. - - Fresh eggs, (to keep,) 488. - - Friar's chicken, 36. - - Fritters, (apple,) 312. - - Fritters, (plain,) 311. - - Frosted fruit, 271. - - Frozen custard, 450. - - Frozen meat, (to thaw,) 502. - - Fruit queen-cakes, 342. - - - Gelatine jelly, 465. - - General sauce, 173. - - Gherkins, to pickle, 214. - - Giblet soup, 438. - - Ginger beer, 391. - - Ginger plum-cake, 364. - - Ginger, to preserve, 233. - - Gingerbread nuts, 363. - - Gingerbread, (common,) 362. - - Gingerbread, (Franklin,) 364. - - Gingerbread, (soft,) 461. - - Gingerbread, (white,) 362. - - Glycerine, 499. - - Goose pie for Christmas, 153. - - Goose pie, 152. - - Goose, to roast, 151. - - Gooseberries, bottled, 262. - - Gooseberries, to preserve, 260. - - Gooseberries, to stew, 261. - - Gooseberry custard, 316. - - Gooseberry fool, 261. - - Gooseberry wine, 393. - - Grape jelly, 266. - - Grape water-ice, 470. - - Grapes, (wild,) to keep, 267. - - Grapes, in brandy, 266. - - Gravy soup, (clear,) 22. - - Gravy, (drawn or made,) 162. - - Green corn muffins, 496. - - Green ointment, 422. - - Green pea soup, (French,) 438. - - Green tomatas, (preserved,) 492. - - Ground nuts, to roast, 205. - - Ground rice milk, 414. - - Grouse, to roast, 158. - - Gruel, oatmeal, 413. - - Gruel, to make, 413. - - Gumbo soup, 432. - - Gumbo, 439. - - - Halibut cutlets, 47. - - Halibut, to boil, 46. - - Ham dumplings, 311. - - Ham omelet, 439. - - Ham or bacon, directions for curing, 126. - - Ham pie, 122. - - Ham sandwiches, 123. - - Ham, (baked,) 496. - - Ham, (to glaze,) 132. - - Ham, (Westphalia,) to imitate, 131. - - Ham, to boil, 124. - - Ham, to broil, 123. - - Ham, to roast, 126. - - Hare or rabbit soup, 28. - - Hare, to roast, 137. - - Harvey's sauce, 173. - - Hashed veal, 480. - - Herbs, to dry, 436. - - Hoe cake, 445. - - Hominy, to boil, 192. - - Honey cake, 356. - - Honey ginger-cake, 449. - - Honey paste for the hands, 449. - - Horseradish vinegar, 180. - - Huckleberry cake, 350. - - Hungary water, 424. - - - Ice cream, (almond,) 326. - - Ice cream, (common,) 451. - - Ice cream, (lemon,) 322. - - Ice cream, (pine apple,) 325. - - Ice cream, (raspberry,) 325. - - Ice cream, (strawberry,) 325. - - Ice cream, (vanilla,) 325. - - Ice lemonade, 326. - - Ice orangeade, 326. - - Icing for cakes, 338. - - Indian batter cakes, 368. - - Indian corn, to boil, 192. - - Indian dumplings, 310. - - Indian flappers, 369. - - Indian loaf cake, 444. - - Indian muffins, 369. - - Indian mush cakes, 368. - - Indian mush, 301. - - Indian pound cake, 340. - - Indian pudding without eggs, 303. - - Indian pudding, baked, 302. - - Indian pudding, boiled, 302. - - Italian Cream, 332. - - - Jaune-mange, 329. - - Jelly cake, 344. - - Johnny cake, 369. - - Julienne (à la) soup, 23. - - - Keeping meat, &c., in summer, 502. - - Kid, to roast, 136. - - Kisses, 354. - - Kitchen pepper, 182. - - Kitchiner's fish-sauce, 172. - - - Lady cake, 342. - - Lamb, to roast, 112. - - Larding, 160. - - Laudanum, antidote to, 422. - - Lavender water, 423. - - Lavender, compound, 421. - - Lead water, 420. - - Lemon brandy, 402. - - Lemon catchup, 177. - - Lemon cordial, 399. - - Lemon cream, 321. - - Lemon custard, 315. - - Lemon drops, 366. - - Lemon juice, to keep, 408. - - Lemon peel, (essence of,) 408. - - Lemon peel, to keep, 437. - - Lemon pudding, 285. - - Lemon syrup, (fine,) 477. - - Lemon syrup, 398. - - Lemon water-ice, 469. - - Lemonade, 404. - - Lemons, preserved, 241. - - Lettuce or salad, to dress, 203. - - Limes, or small lemons, (preserved,) 473. - - Lip salve, 426. - - Liver dumplings, 310. - - Liver puddings, 128. - - Lobster catchup, 174. - - Lobster pie, 64. - - Lobster sauce, 164. - - Lobster soup, 37. - - Lobster, pickled, 67. - - Lobster, potted, 63. - - Lobster, to boil, 61. - - Lobster, to dress cold, 61. - - Lobster, to fricassee, 62. - - Lobster, to stew, 62. - - - Maccaroni soup, (rich,) 24. - - Maccaroni soup, 24. - - Maccaroni, to dress, 210. - - Maccaroon custard, 318. - - Maccaroon ice cream, 467. - - Maccaroons, (almond,) 351. - - Maccaroons, (cocoa-nut,) 352. - - Mackerel, to boil, 48. - - Mackerel, to broil, 47. - - Mangoes, to pickle, 216. - - Marbled veal, 105. - - Marlborough pudding, 294. - - Marmalade cake, 355. - - Mead, 397. - - Meg Merrilies' soup, 27. - - Milk biscuit, 361. - - Milk punch, 405. - - Milk soup, 25. - - Milk toast, 446. - - Mince meat for Lent, 284. - - Mince meat, (very plain,) 284. - - Mince meat, 283. - - Mince pies, 282. - - Minced oysters, 431. - - Mint julep, 490. - - Mint sauce, 167. - - Mock oysters of corn, 193. - - Mock turtle, or calf's head soup, 30. - - Molasses beer, 392. - - Molasses candy, 365. - - Molasses pie, 489. - - Molasses posset, 407. - - Moravian sugar-cake, 349. - - Morella cherries, to pickle, 217. - - Muffins, (common,) 370. - - Muffins, (Indian,) 369. - - Muffins, (water,) 370. - - Mulled cider, 407. - - Mulled wine, 407. - - Mulligatawny soup, 29. - - Mush cakes, 368. - - Mush, (Indian,) to make, 301. - - Mushroom catchup, 176. - - Mushroom sauce, 166. - - Mushroom sweetbreads, 497. - - Mushrooms, to broil, 202. - - Mushrooms, to pickle brown, 223. - - Mushrooms, to pickle white, 222. - - Mushrooms, to stew, 201. - - Musquito bites, remedy for, 421. - - Musquitoes, to keep off, 500. - - Mustard, (common,) 181. - - Mustard, (French,) 181. - - Mustard, (keeping.) 181. - - Mutton broth made quickly, 415. - - Mutton broth, 414. - - Mutton chops, broiled, 108. - - Mutton chops, stewed, 110. - - Mutton cutlets, à la Maintenon, 109. - - Mutton harico, 111. - - Mutton soup, (including cabbage and noodle soups,) 19. - - Mutton, (casserole of,) 111. - - Mutton, (leg of,) stewed, 111. - - Mutton, hashed, 110. - - Mutton, to boil, 107. - - Mutton, to roast, 106. - - Myrtle oranges, to preserve, 493. - - - Nasturtian sauce, 165. - - Nasturtians, to pickle, 217. - - New York cookies, 360. - - Normandy soup, 482. - - Nougat, 365. - - Noyau, 402. - - - Oatmeal gruel, 413. - - Ochra soup, 32. - - Oil of flowers, 425. - - Omelet soufflé, 209. - - Omelet, (plain,) 209. - - Onion sauce, (brown,) 166. - - Onion sauce, (white,) 166. - - Onion soup, 416. - - Onions, pickled white, 222. - - Onions, to boil, 198. - - Onions, to fry, 199. - - Onions, to pickle, 221. - - Onions, to roast, 198. - - Orange cake, 456. - - Orange cream, 321. - - Orange drops, 476. - - Orange jelly, 243. - - Orange marmalade, 243. - - Orange pudding, 285. - - Orange water-ice, 468. - - Orangeade, 404. - - Orgeat, 403. - - Ortolans, to roast, 159. - - Ox-tail soup, 32. - - Oyster catchup, 185. - - Oyster fritters, 59. - - Oyster pie, 60. - - Oyster Sauce, 170. - - Oyster soup, (plain,) 38. - - Oyster soup, 38. - - Oysters, (fine stewed,) 487. - - Oysters, (spiced,) 488. - - Oysters, fried, 57. - - Oysters, minced, 431. - - Oysters, pickled for keeping, 228. - - Oysters, pickled, 57. - - Oysters, scolloped, 58. - - Oysters, stewed, 59. - - - Panada, (chicken,) 416. - - Panada, 413. - - Pancake ham, 497. - - Pancakes, (plain,) 312. - - Pancakes, (sweetmeat,) 313. - - Parsley sauce, 168. - - Parsley, to pickle, 215. - - Parsnips, to boil, 190. - - Partridges, to roast another way, 158. - - Partridges, to roast, 158. - - Paste, (dripping,) 275. - - Paste, (fine puff,) 276. - - Paste, (lard,) 275. - - Paste, (potato,) 276. - - Paste, (suet,) 274. - - Paste, (sweet,) 277. - - Paste, (the best plain,) 272. - - Peach cordial, 401. - - Peach jelly, 247. - - Peach kernels, 437. - - Peach leather, 271. - - Peach mangoes, 440. - - Peach marmalade, 246. - - Peach sauce, 169. - - Peach water-ice, 470. - - Peaches for common use, 245. - - Peaches, (dried,) 248. - - Peaches, (in brandy,) 245. - - Peaches, (to keep,) 495. - - Peaches, to pickle, 217. - - Peaches, to preserve, 244. - - Pearlash, to keep, 430. - - Pears, to bake, 259. - - Pears, to preserve, 259. - - Peas soup, (green,) 34. - - Peas soup, 34. - - Peas, (green,) to boil, 198. - - Pepper pot, 87. - - Peppermint drops, 366. - - Peppers, (green,) to pickle, 214, 218. - - Peppers, (green,) to preserve, 238. - - Perch, to fry, 52. - - Pheasants, to roast another way, 158. - - Pheasants, to roast, 158. - - Pickle, (East India,) 227. - - Pie crust, (common,) 274. - - Pies, (apple and other,) 281. - - Pies, (standing,) 280. - - Pies, 279. - - Pig's feet and ears, soused, 131. - - Pig, to roast, 115. - - Pigeon or chicken dumplings, 309. - - Pigeon pie, 157. - - Pigeons, to roast, 156. - - Pilau, 147. - - Pine-apple ice cream, 325. - - Pine-apple marmalade, 476. - - Pine-apple water-ice, 470. - - Pine-apple-ade, 410. - - Pine-apples, to preserve, 240. - - Pine-apples,(fresh,) to prepare for eating, 241. - - Pink champagne jelly, 452. - - Pink sauce, 173. - - Plovers, to roast, 159. - - Plum charlotte, 321. - - Plum pudding, baked, 303. - - Plum pudding, boiled, 304. - - Plums for common use, 258. - - Plums, (green gage,) to preserve, 256. - - Plums, to preserve, 257. - - Plums,(egg,) to preserve whole, 258. - - Poke, to boil, 200. - - Pomatum, (soft,) 426. - - Pork and beans, 120. - - Pork cheese, 130. - - Pork cutlets, 121. - - Pork pie, 122. - - Pork steaks, 120. - - Pork, (corned,) to boil, 118. - - Pork, (leg of,) to roast, 116. - - Pork, (loin of,) to roast, 117. - - Pork, (middling piece,) to roast, 117. - - Pork, (pickled,) to boil with peas pudding, 119. - - Pork, to stew, 118. - - Port wine jelly, 412. - - Pot pie, (apple,) 434. - - Pot pie, 145. - - Potato pudding, 289. - - Potato snow, 185. - - Potato yeast, 446. - - Potatoes, roasted, 185. - - Potatoes, to boil, 183. - - Potatoes, to fry, 185. - - Poultry, (to draw, &c.,) 494. - - Pound cake, 339. - - Prawns, to boil, 64. - - Prune pudding, 296. - - Pudding catchup, 435. - - Pumpkin chips, 238. - - Pumpkin pie, (New England,) 464. - - Pumpkin pudding, 288. - - Pumpkin yeast, 378. - - Pumpkin, to boil, 191. - - Punch, (fine milk,) 405. - - Punch, (frozen,) 405. - - Punch, (milk,) 405. - - Punch, (regent's,) 405. - - Punch, (Roman,) 405. - - Punch, 404. - - Pyramid of tarts, 280. - - - Quails, to roast, 158. - - Queen cake, 341. - - Quin's sauce for fish, 172. - - Quince cheese, 251. - - Quince cordial, 400. - - Quince jelly, 250. - - Quince marmalade, 250. - - Quince pudding, 285. - - Quinces, preserved, 248. - - Quinces, to preserve whole, 249. - - - Rabbits, fricasseed, 138. - - Rabbits, to fry, 139. - - Rabbits, to stew, 138. - - Radish pods, to pickle, 215. - - Radishes, to prepare for table, 204. - - Raspberries, to preserve, 262. - - Raspberry charlotte, 320. - - Raspberry cordial, 180. - - Raspberry ice-cream, 325. - - Raspberry jam, 263. - - Raspberry vinegar, 180. - - Raspberry water-ice, 469. - - Raspberry wine, 395. - - Ratafia, 403. - - Raw egg, 419. - - Reed birds, to roast, 159. - - Rennet whey, 415. - - Rhubarb jam, 271. - - Rhubarb tarts, 282. - - Rice cakes, 372. - - Rice custard, 314. - - Rice dumplings, 308. - - Rice flummery, 433. - - Rice jelly, 412. - - Rice milk, (ground,) 414. - - Rice milk, 293. - - Rice pudding, (farmer's,) 293. - - Rice pudding, (ground,) 291. - - Rice pudding, (plain,) 292. - - Rice pudding, (plum,) 292. - - Rice pudding, boiled, 293. - - Rice, to boil for curry, 146. - - Rice, to boil, 202. - - Ringworms, remedy for, 421. - - Rock cake, 449. - - Rock-fish, to boil, 51. - - Rock-fish, to pickle, 52. - - Rolls, (common,) 373. - - Rolls, (French,) 373. - - Rose brandy, 402. - - Rose cordial, 399. - - Rose vinegar, 424. - - Rusk, 361. - - Russian or Swedish turnip, to boil, 190. - - Rye and Indian bread, 377. - - - Sago pudding, 290. - - Sago, 412. - - Salad, to dress, 203. - - Sally Lunn cake, 371. - - Salmon steaks, 45. - - Salmon, (fresh,) to bake in slices, 44. - - Salmon, (fresh,) to bake whole, 44. - - Salmon, (fresh,) to boil, 43. - - Salmon, (pickled,) 45. - - Salmon, (smoked,) 46. - - Salsify, to dress, 195. - - Salt pork, (to stew,) 504. - - Sandwiches, (ham,) 123. - - Sangaree, 407. - - Sassafras beer, 392. - - Sassafras mead, 478. - - Sausage meat, (common,) 129. - - Sausages, (Bologna,) 130. - - Sausages, (fine,) 129. - - Savoy biscuits, 351. - - Scented bags, 428. - - Scotch cake, 356. - - Scotch queen-cake, 356. - - Scotch sauce for fish, 171. - - Sea bass or black-fish, boiled, 52. - - Sea bass, fried, 54. - - Sea catchup, 178. - - Sea kale, to boil, 199. - - Secrets, 355. - - Seidlitz powders, 419. - - Shad, (broiled,) 503. - - Shad, baked, 50. - - Shad, to fry, 51. - - Shalot vinegar, 180. - - Shells, 278. - - Sherry Cobler, 406. - - Short cakes, 371. - - Shrewsbury cake, 433. - - Shrub, (cherry,) 398. - - Shrub, (currant,) 397. - - Shrub, (fox-grape,) 397. - - Smelts, to fry, 431. - - Snipes, to roast, 157. - - Snowball custard, 315. - - Soda biscuit, 371. - - Soda water, 419. - - Soup à la Lucy, 489. - - Sour milk, 455. - - Spanish buns, 343. - - Spinach and eggs, 188. - - Spinach, to boil, 188. - - Sponge cake, 345. - - Spruce beer, 391. - - Squash pudding, 288. - - Squash, (winter,) to boil, 191. - - Squashes or cymlings, to boil, 191. - - Strawberries, (to keep,) 494. - - Strawberries, preserved, 267. - - Strawberry cordial, 400. - - Strawberry ice-cream, 325. - - Strawberry water-ice, 469. - - Sturgeon cutlets, 54. - - Suet pudding, 300. - - Sugar biscuit, 360. - - Sugar syrup, clarified, 232. - - Sweet basil vinegar, 179. - - Sweet jars, 428. - - Sweet potato pudding, 289. - - Sweet potatoes, (compote of,) 497. - - Sweet potatoes, boiled, 186. - - Sweet potatoes, fried, 186. - - Sweet sauce, (cold,) 170. - - Sweetbreads, larded, 104. - - Sweetbreads, to broil, 432. - - Sweetbreads, to roast, 104. - - Syllabub or whipt cream, 318. - - Syllabub, (country,) 319. - - - Tamarind water, 417. - - Tapioca, 412. - - Tarragon vinegar, 179. - - Tea, to make, 388. - - Tennessee muffins, 445. - - Terrapins, 66. - - Thieves' vinegar, 424. - - Toast and water, 417. - - Toast, (to make,) 505. - - Tomata catchup, (fine,) 479. - - Tomata catchup, 177. - - Tomata honey, 441. - - Tomata pickles, (green,) 480. - - Tomata pickles, (red,) 480. - - Tomata soup, 483. - - Tomata soy, 224. - - Tomatas, (broiled,) 441. - - Tomatas, (preserved,) 441. - - Tomatas, to bake, 200. - - Tomatas, to keep, 437. - - Tomatas, to pickle, 223. - - Tomatas, to stew, 200. - - Tongue, (salted or pickled,) to boil, 89. - - Tongue, (smoked,) to boil, 88. - - Trifle, 319. - - Tripe and oysters, 87. - - Tripe, to boil, 86. - - Tripe, to fry, 87. - - Trout, to boil, 54. - - Trout, to fry, 53. - - Turkey, to boil, 156. - - Turkey, to roast, 154. - - Turkish sherbet, 408. - - Turnips, to boil, 189. - - - Union pudding, 490. - - - Veal cutlets, 97. - - Veal or chicken tea, 414. - - Veal patties, 99. - - Veal pie, 99. - - Veal soup, (rich,) 21. - - Veal soup, 21. - - Veal steaks, 98. - - Veal, (breast of,) to roast, 94. - - Veal, (breast of,) to stew, 95. - - Veal, (fillet of,) to roast, 94. - - Veal, (fillet of,) to stew, 96. - - Veal, (knuckle of,) to stew, 96. - - Veal, (loin of,) to roast, 93. - - Veal, (minced,) 98. - - Vegetable soup, 416. - - Venison hams, 136. - - Venison pasty, 135. - - Venison soup, 28. - - Venison steaks, 135. - - Venison, (cold,) to hash, 134. - - Venison, to roast, 133. - - Vermicelli soup, 25. - - Vinegar (cider,) 409. - - Vinegar, (sugar,) 410. - - Vinegar, (white,) 409. - - Violet perfume, 429. - - - Wafer cakes, 357. - - Waffles, 359. - - Walnut catchup, 175. - - Walnuts, pickled black, 219. - - Walnuts, pickled green, 221. - - Walnuts, pickled white, 220. - - Warm slaw, 226. - - Warts, remedy for, 421. - - Washington cake, 347. - - Water souchy, 41. - - Watermelon rind, to preserve, 237. - - Welsh rabbit, 387. - - White soup, (rich,) 26. - - Wine jelly, 406. - - Wine sauce, 169. - - Wine whey, 415. - - Wonders or crullers, 357. - - Woodcocks, to roast, 159. - - - Yam pudding, 289. - - Yeast, (bakers',) 379. - - Yeast, (bran,) 378. - - Yeast, (common,) 377. - - Yeast, (patent,) 435. - - Yeast, (pumpkin,) 378. - - - - - -End of Project Gutenberg's Miss Leslie's Complete Cookery, by Eliza Leslie - -*** END OF THIS PROJECT GUTENBERG EBOOK MISS LESLIE'S COMPLETE COOKERY *** - -***** This file should be named 60025-8.txt or 60025-8.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/0/0/2/60025/ - -Produced by Julia Miller, Gemma J. Wright and the Online -Distributed Proofreading Team at http://www.pgdp.net (This -file was produced from images generously made available -by The Internet Archive/American Libraries.) - - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. Project Gutenberg is a registered trademark, -and may not be used if you charge for the eBooks, unless you receive -specific permission. If you do not charge anything for copies of this -eBook, complying with the rules is very easy. You may use this eBook -for nearly any purpose such as creation of derivative works, reports, -performances and research. They may be modified and printed and given -away--you may do practically ANYTHING in the United States with eBooks -not protected by U.S. copyright law. Redistribution is subject to the -trademark license, especially commercial redistribution. - -START: FULL LICENSE - -THE FULL PROJECT GUTENBERG LICENSE -PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK - -To protect the Project Gutenberg-tm mission of promoting the free -distribution of electronic works, by using or distributing this work -(or any other work associated in any way with the phrase "Project -Gutenberg"), you agree to comply with all the terms of the Full -Project Gutenberg-tm License available with this file or online at -www.gutenberg.org/license. - -Section 1. General Terms of Use and Redistributing Project -Gutenberg-tm electronic works - -1.A. By reading or using any part of this Project Gutenberg-tm -electronic work, you indicate that you have read, understand, agree to -and accept all the terms of this license and intellectual property -(trademark/copyright) agreement. If you do not agree to abide by all -the terms of this agreement, you must cease using and return or -destroy all copies of Project Gutenberg-tm electronic works in your -possession. If you paid a fee for obtaining a copy of or access to a -Project Gutenberg-tm electronic work and you do not agree to be bound -by the terms of this agreement, you may obtain a refund from the -person or entity to whom you paid the fee as set forth in paragraph -1.E.8. - -1.B. "Project Gutenberg" is a registered trademark. It may only be -used on or associated in any way with an electronic work by people who -agree to be bound by the terms of this agreement. There are a few -things that you can do with most Project Gutenberg-tm electronic works -even without complying with the full terms of this agreement. See -paragraph 1.C below. There are a lot of things you can do with Project -Gutenberg-tm electronic works if you follow the terms of this -agreement and help preserve free future access to Project Gutenberg-tm -electronic works. See paragraph 1.E below. - -1.C. The Project Gutenberg Literary Archive Foundation ("the -Foundation" or PGLAF), owns a compilation copyright in the collection -of Project Gutenberg-tm electronic works. Nearly all the individual -works in the collection are in the public domain in the United -States. If an individual work is unprotected by copyright law in the -United States and you are located in the United States, we do not -claim a right to prevent you from copying, distributing, performing, -displaying or creating derivative works based on the work as long as -all references to Project Gutenberg are removed. Of course, we hope -that you will support the Project Gutenberg-tm mission of promoting -free access to electronic works by freely sharing Project Gutenberg-tm -works in compliance with the terms of this agreement for keeping the -Project Gutenberg-tm name associated with the work. You can easily -comply with the terms of this agreement by keeping this work in the -same format with its attached full Project Gutenberg-tm License when -you share it without charge with others. - -1.D. The copyright laws of the place where you are located also govern -what you can do with this work. Copyright laws in most countries are -in a constant state of change. If you are outside the United States, -check the laws of your country in addition to the terms of this -agreement before downloading, copying, displaying, performing, -distributing or creating derivative works based on this work or any -other Project Gutenberg-tm work. The Foundation makes no -representations concerning the copyright status of any work in any -country outside the United States. - -1.E. Unless you have removed all references to Project Gutenberg: - -1.E.1. The following sentence, with active links to, or other -immediate access to, the full Project Gutenberg-tm License must appear -prominently whenever any copy of a Project Gutenberg-tm work (any work -on which the phrase "Project Gutenberg" appears, or with which the -phrase "Project Gutenberg" is associated) is accessed, displayed, -performed, viewed, copied or distributed: - - This eBook is for the use of anyone anywhere in the United States and - most other parts of the world at no cost and with almost no - restrictions whatsoever. You may copy it, give it away or re-use it - under the terms of the Project Gutenberg License included with this - eBook or online at www.gutenberg.org. If you are not located in the - United States, you'll have to check the laws of the country where you - are located before using this ebook. - -1.E.2. If an individual Project Gutenberg-tm electronic work is -derived from texts not protected by U.S. copyright law (does not -contain a notice indicating that it is posted with permission of the -copyright holder), the work can be copied and distributed to anyone in -the United States without paying any fees or charges. If you are -redistributing or providing access to a work with the phrase "Project -Gutenberg" associated with or appearing on the work, you must comply -either with the requirements of paragraphs 1.E.1 through 1.E.7 or -obtain permission for the use of the work and the Project Gutenberg-tm -trademark as set forth in paragraphs 1.E.8 or 1.E.9. - -1.E.3. If an individual Project Gutenberg-tm electronic work is posted -with the permission of the copyright holder, your use and distribution -must comply with both paragraphs 1.E.1 through 1.E.7 and any -additional terms imposed by the copyright holder. Additional terms -will be linked to the Project Gutenberg-tm License for all works -posted with the permission of the copyright holder found at the -beginning of this work. - -1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm -License terms from this work, or any files containing a part of this -work or any other work associated with Project Gutenberg-tm. - -1.E.5. Do not copy, display, perform, distribute or redistribute this -electronic work, or any part of this electronic work, without -prominently displaying the sentence set forth in paragraph 1.E.1 with -active links or immediate access to the full terms of the Project -Gutenberg-tm License. - -1.E.6. You may convert to and distribute this work in any binary, -compressed, marked up, nonproprietary or proprietary form, including -any word processing or hypertext form. However, if you provide access -to or distribute copies of a Project Gutenberg-tm work in a format -other than "Plain Vanilla ASCII" or other format used in the official -version posted on the official Project Gutenberg-tm web site -(www.gutenberg.org), you must, at no additional cost, fee or expense -to the user, provide a copy, a means of exporting a copy, or a means -of obtaining a copy upon request, of the work in its original "Plain -Vanilla ASCII" or other form. Any alternate format must include the -full Project Gutenberg-tm License as specified in paragraph 1.E.1. - -1.E.7. Do not charge a fee for access to, viewing, displaying, -performing, copying or distributing any Project Gutenberg-tm works -unless you comply with paragraph 1.E.8 or 1.E.9. - -1.E.8. You may charge a reasonable fee for copies of or providing -access to or distributing Project Gutenberg-tm electronic works -provided that - -* You pay a royalty fee of 20% of the gross profits you derive from - the use of Project Gutenberg-tm works calculated using the method - you already use to calculate your applicable taxes. The fee is owed - to the owner of the Project Gutenberg-tm trademark, but he has - agreed to donate royalties under this paragraph to the Project - Gutenberg Literary Archive Foundation. Royalty payments must be paid - within 60 days following each date on which you prepare (or are - legally required to prepare) your periodic tax returns. Royalty - payments should be clearly marked as such and sent to the Project - Gutenberg Literary Archive Foundation at the address specified in - Section 4, "Information about donations to the Project Gutenberg - Literary Archive Foundation." - -* You provide a full refund of any money paid by a user who notifies - you in writing (or by e-mail) within 30 days of receipt that s/he - does not agree to the terms of the full Project Gutenberg-tm - License. You must require such a user to return or destroy all - copies of the works possessed in a physical medium and discontinue - all use of and all access to other copies of Project Gutenberg-tm - works. - -* You provide, in accordance with paragraph 1.F.3, a full refund of - any money paid for a work or a replacement copy, if a defect in the - electronic work is discovered and reported to you within 90 days of - receipt of the work. - -* You comply with all other terms of this agreement for free - distribution of Project Gutenberg-tm works. - -1.E.9. If you wish to charge a fee or distribute a Project -Gutenberg-tm electronic work or group of works on different terms than -are set forth in this agreement, you must obtain permission in writing -from both the Project Gutenberg Literary Archive Foundation and The -Project Gutenberg Trademark LLC, the owner of the Project Gutenberg-tm -trademark. Contact the Foundation as set forth in Section 3 below. - -1.F. - -1.F.1. Project Gutenberg volunteers and employees expend considerable -effort to identify, do copyright research on, transcribe and proofread -works not protected by U.S. copyright law in creating the Project -Gutenberg-tm collection. Despite these efforts, Project Gutenberg-tm -electronic works, and the medium on which they may be stored, may -contain "Defects," such as, but not limited to, incomplete, inaccurate -or corrupt data, transcription errors, a copyright or other -intellectual property infringement, a defective or damaged disk or -other medium, a computer virus, or computer codes that damage or -cannot be read by your equipment. - -1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right -of Replacement or Refund" described in paragraph 1.F.3, the Project -Gutenberg Literary Archive Foundation, the owner of the Project -Gutenberg-tm trademark, and any other party distributing a Project -Gutenberg-tm electronic work under this agreement, disclaim all -liability to you for damages, costs and expenses, including legal -fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT -LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE -PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE -TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE -LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR -INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH -DAMAGE. - -1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a -defect in this electronic work within 90 days of receiving it, you can -receive a refund of the money (if any) you paid for it by sending a -written explanation to the person you received the work from. If you -received the work on a physical medium, you must return the medium -with your written explanation. The person or entity that provided you -with the defective work may elect to provide a replacement copy in -lieu of a refund. If you received the work electronically, the person -or entity providing it to you may choose to give you a second -opportunity to receive the work electronically in lieu of a refund. If -the second copy is also defective, you may demand a refund in writing -without further opportunities to fix the problem. - -1.F.4. Except for the limited right of replacement or refund set forth -in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO -OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT -LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. - -1.F.5. Some states do not allow disclaimers of certain implied -warranties or the exclusion or limitation of certain types of -damages. If any disclaimer or limitation set forth in this agreement -violates the law of the state applicable to this agreement, the -agreement shall be interpreted to make the maximum disclaimer or -limitation permitted by the applicable state law. The invalidity or -unenforceability of any provision of this agreement shall not void the -remaining provisions. - -1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the -trademark owner, any agent or employee of the Foundation, anyone -providing copies of Project Gutenberg-tm electronic works in -accordance with this agreement, and any volunteers associated with the -production, promotion and distribution of Project Gutenberg-tm -electronic works, harmless from all liability, costs and expenses, -including legal fees, that arise directly or indirectly from any of -the following which you do or cause to occur: (a) distribution of this -or any Project Gutenberg-tm work, (b) alteration, modification, or -additions or deletions to any Project Gutenberg-tm work, and (c) any -Defect you cause. - -Section 2. Information about the Mission of Project Gutenberg-tm - -Project Gutenberg-tm is synonymous with the free distribution of -electronic works in formats readable by the widest variety of -computers including obsolete, old, middle-aged and new computers. It -exists because of the efforts of hundreds of volunteers and donations -from people in all walks of life. - -Volunteers and financial support to provide volunteers with the -assistance they need are critical to reaching Project Gutenberg-tm's -goals and ensuring that the Project Gutenberg-tm collection will -remain freely available for generations to come. In 2001, the Project -Gutenberg Literary Archive Foundation was created to provide a secure -and permanent future for Project Gutenberg-tm and future -generations. To learn more about the Project Gutenberg Literary -Archive Foundation and how your efforts and donations can help, see -Sections 3 and 4 and the Foundation information page at -www.gutenberg.org Section 3. Information about the Project Gutenberg -Literary Archive Foundation - -The Project Gutenberg Literary Archive Foundation is a non profit -501(c)(3) educational corporation organized under the laws of the -state of Mississippi and granted tax exempt status by the Internal -Revenue Service. The Foundation's EIN or federal tax identification -number is 64-6221541. Contributions to the Project Gutenberg Literary -Archive Foundation are tax deductible to the full extent permitted by -U.S. federal laws and your state's laws. - -The Foundation's principal office is in Fairbanks, Alaska, with the -mailing address: PO Box 750175, Fairbanks, AK 99775, but its -volunteers and employees are scattered throughout numerous -locations. Its business office is located at 809 North 1500 West, Salt -Lake City, UT 84116, (801) 596-1887. Email contact links and up to -date contact information can be found at the Foundation's web site and -official page at www.gutenberg.org/contact - -For additional contact information: - - Dr. Gregory B. Newby - Chief Executive and Director - gbnewby@pglaf.org - -Section 4. Information about Donations to the Project Gutenberg -Literary Archive Foundation - -Project Gutenberg-tm depends upon and cannot survive without wide -spread public support and donations to carry out its mission of -increasing the number of public domain and licensed works that can be -freely distributed in machine readable form accessible by the widest -array of equipment including outdated equipment. Many small donations -($1 to $5,000) are particularly important to maintaining tax exempt -status with the IRS. - -The Foundation is committed to complying with the laws regulating -charities and charitable donations in all 50 states of the United -States. Compliance requirements are not uniform and it takes a -considerable effort, much paperwork and many fees to meet and keep up -with these requirements. We do not solicit donations in locations -where we have not received written confirmation of compliance. To SEND -DONATIONS or determine the status of compliance for any particular -state visit www.gutenberg.org/donate - -While we cannot and do not solicit contributions from states where we -have not met the solicitation requirements, we know of no prohibition -against accepting unsolicited donations from donors in such states who -approach us with offers to donate. - -International donations are gratefully accepted, but we cannot make -any statements concerning tax treatment of donations received from -outside the United States. U.S. laws alone swamp our small staff. - -Please check the Project Gutenberg Web pages for current donation -methods and addresses. Donations are accepted in a number of other -ways including checks, online payments and credit card donations. To -donate, please visit: www.gutenberg.org/donate - -Section 5. General Information About Project Gutenberg-tm electronic works. - -Professor Michael S. Hart was the originator of the Project -Gutenberg-tm concept of a library of electronic works that could be -freely shared with anyone. For forty years, he produced and -distributed Project Gutenberg-tm eBooks with only a loose network of -volunteer support. - -Project Gutenberg-tm eBooks are often created from several printed -editions, all of which are confirmed as not protected by copyright in -the U.S. unless a copyright notice is included. Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition. - -Most people start at our Web site which has the main PG search -facility: www.gutenberg.org - -This Web site includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. - diff --git a/old/60025-8.zip b/old/60025-8.zip Binary files differdeleted file mode 100644 index b0be885..0000000 --- a/old/60025-8.zip +++ /dev/null diff --git a/old/60025-h.zip b/old/60025-h.zip Binary files differdeleted file mode 100644 index 9c63c73..0000000 --- a/old/60025-h.zip +++ /dev/null diff --git a/old/60025-h/60025-h.htm b/old/60025-h/60025-h.htm deleted file mode 100644 index 486ac06..0000000 --- a/old/60025-h/60025-h.htm +++ /dev/null @@ -1,24734 +0,0 @@ -<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" - "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> -<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> - <head> - <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> - <meta http-equiv="Content-Style-Type" content="text/css" /> - <title> - The Project Gutenberg eBook of Miss Leslie's Complete Cookery, by MISS LESLIE. - </title> - <link rel="coverpage" href="images/cover.jpg" /> - <style type="text/css"> - -body { - margin-left: 10%; - margin-right: 10%; -} - -.pbafter { - page-break-after: always; -} - -h1,h2,h3,h4 { - text-align: center; /* all headings centered */ - clear: both; -} - -h3,h4 { - margin-top: 1.5em; - margin-bottom: .6em; -} - -.runin { - display: inline; - font-size: medium; -} - -.spaceafter { - margin-bottom: .49em; - margin-top: 1.5em; -} - -p { - margin-top: .51em; - text-align: left; - margin-bottom: .49em; -} - -.p4 { - margin-top: 4em; - text-align: center; -} -.p6 { - margin-top: 6em; - text-align: center; -} - -a:focus, a:active { - outline:#ffee66 solid 2px; - background-color:#ffee66; -} -a:focus img, a:active img { - outline: #ffee66 solid 2px; -} - -hr { - width: 33%; - margin-top: 2em; - margin-bottom: 2em; - margin-left: 33.5%; - margin-right: 33.5%; - clear: both; -} - -hr.chap { - width: 65%; - margin-left: 17.5%; - margin-right: 17.5%; -} -hr.full { - width: 95%; - margin-left: 2.5%; - margin-right: 2.5%; -} -hr.r5 { - width: 5%; - margin-top: 1em; - margin-bottom: 1em; - margin-left: 47.5%; - margin-right: 47.5%; -} - -table { - margin-left: auto; - margin-right: auto; -} - -.pagenum { /* uncomment the next line for invisible page numbers */ - /* visibility: hidden; */ - position: absolute; - left: 92%; - font-size: smaller; - text-align: right; -} /* page numbers */ - - -.bb { - border-bottom: solid 2px; -} - -.bt { - border-top: solid 2px; -} - - -.center { - text-align: center; -} -.right { - text-align: right; -} -.left { - text-align: left; -} -.floatleft { - float: left; -} - -.smcap { - font-variant: small-caps; -} - - -.xsmall { - font-size: x-small; -} -.small { - font-size: small; -} -.large { - font-size: large; -} -.xlarge { - font-size: x-large; -} -.xxlarge { - font-size: xx-large; -} - -.gesperrt { - letter-spacing: 0.2em; - margin-right: -0.2em; -} - -.caption { - font-weight: bold; - text-align: inherit; -} - -/* Images */ -.figcenter { - margin: auto; - text-align: center; -} - -.figleft { - float: left; - clear: left; - margin-left: 0; - margin-bottom: 1em; - margin-top: 1em; - margin-right: 1em; - padding: 0; - text-align: center; -} - -.beef { - margin: auto; - text-align: center; -} -.venison { - margin: auto; - text-align: center; -} - -@media screen { - .beef { - margin: auto; - text-align: center; - width: 400px; - } - .venison { - margin: auto; - text-align: center; - width: 381px; - } -} - -/* Footnotes */ -.footnotes { - border: dashed 1px gray; /* comment out if not wanted */ - /*background-color: #EEE; comment out if not wanted */ - margin-top:1em; - clear:both; -} - -.footnotes ol { - margin-left:0; - margin-right:0; - padding:0; - width:100%; - list-style-type:none; -} - -.footnotes h3 { /* affects header FOOTNOTES: */ - text-align:left; - margin-top: 0.5em; - font-weight:normal; - font-size:90%; /* basically make h3 into h4... */ -} - -.footnote { - margin-left: 10%; - margin-right: 10%; - width:80%; - margin-bottom:0.75em; - font-size: 0.9em; - position:relative; -} - -.footnote .label { /* style the [nn] label left of footnote */ - position: absolute; - left:-3em; top:0; - text-align: left; -} - -.footnote a { /* take underline off the footnote label link */ - text-decoration:none; -} - -.fnanchor { /* style the [nn] reference in the body text */ - text-decoration: none; /* no underscore, blue color is enough */ - background-color: #DDD; /* optional: a pale gray background */ - vertical-align:baseline; - position:relative; - bottom:0.4em; - font-size: .8em; -} - -/* Transcriber's notes */ -.transnote { - background-color: #E6E6FA; - color: black; - font-size:smaller; - padding:0.5em; - margin-bottom:2em; - font-family: monospace, sans-serif, serif; -} -.covernote { - visibility: hidden; - display: none; -} -@media handheld { - .covernote { - visibility: visible; - display: block; - } -} - -table.toc { - margin: auto; - width:auto; - max-width: 40em; -} -td.cht { - text-align: left; - vertical-align: top; - padding-left: 1em; - text-indent: -1em; - border: none; -} -td.pag { - text-align: right; - vertical-align: bottom; - padding-left: 2em; - border: none; -} - -div.index { /* styles that apply to all text in an index */ - font-size: 90%; /*small type for compactness */ -} -ul.IX { - list-style-type: none; - font-size:inherit; /* i.e. from the div class="index" container */ -} -.IX li { /* list items in an index: compressed vertically */ - margin-top: 0; -} - -table.alpha { - width: 75%; - border: 2px solid; - border-collapse: collapse; -} - -td { - border: 1px solid; -} -</style> - </head> -<body> - - -<pre> - -Project Gutenberg's Miss Leslie's Complete Cookery, by Eliza Leslie - -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: Miss Leslie's Complete Cookery - Directions for Cookery, in Its Various Branches - -Author: Eliza Leslie - -Release Date: July 31, 2019 [EBook #60025] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK MISS LESLIE'S COMPLETE COOKERY *** - - - - -Produced by Julia Miller, Gemma J. Wright and the Online -Distributed Proofreading Team at http://www.pgdp.net (This -file was produced from images generously made available -by The Internet Archive/American Libraries.) - - - - - - -</pre> - - - -<div class="transnote"> -<p>Transcriber's note:</p> - -<p class="covernote">The cover image was created by the transcriber and is placed in the public domain.</p> - -<p>Corrections and alterations from the original can be found at the end -of the book. The original indexes have been retained, and a new index -added which combines the two and corrects the alphabetical order.</p> - -<p>Scans of the original book can be found at -<a href="https://archive.org/details/misslesliescompcol00lesl">https://archive.org/details/misslesliescompcol00lesl</a></p> -</div> - - -<!-- Autogenerated TOC. Modify or delete as required. --> - -<p> -<a href="#PREFACE">PREFACE.</a><br /> -<a href="#INTRODUCTORY_HINTS">INTRODUCTORY HINTS.</a><br /> -<a href="#GENERAL_CONTENTS">GENERAL CONTENTS.</a><br /> -<a href="#SOUPS">SOUPS.</a><br /> -<a href="#FISH">FISH.</a><br /> -<a href="#SHELL_FISH">SHELL FISH.</a><br /> -<a href="#DIRECTIONS_FOR_COOKING_MEAT">DIRECTIONS FOR COOKING MEAT. BEEF.</a><br /> -<a href="#VEAL">VEAL.</a><br /> -<a href="#MUTTON_AND_LAMB">MUTTON AND LAMB.</a><br /> -<a href="#PORK_HAM_c">PORK, HAM, &c.</a><br /> -<a href="#VENISON_c">VENISON, &c.</a><br /> -<a href="#POULTRY_GAME_c">POULTRY, GAME, &c.</a><br /> -<a href="#GRAVY_AND_SAUCES">GRAVY AND SAUCES.</a><br /> -<a href="#STORE_FISH_SAUCES">STORE FISH SAUCES.</a><br /> -<a href="#FLAVOURED_VINEGARS">FLAVOURED VINEGARS.</a><br /> -<a href="#VEGETABLES">VEGETABLES.</a><br /> -<a href="#EGGS_c">EGGS, &c.</a><br /> -<a href="#PICKLING">PICKLING.</a><br /> -<a href="#SWEETMEATS">SWEETMEATS.</a><br /> -<a href="#PASTRY_PUDDINGS_ETC">PASTRY, PUDDINGS, ETC.</a><br /> -<a href="#SYLLABUB_OR_WHIPT_CREAM">SYLLABUB, OR WHIPT CREAM.</a><br /> -<a href="#CAKES_ETC">CAKES, ETC.</a><br /> -<a href="#WARM_CAKES_FOR_BREAKFAST">WARM CAKES FOR BREAKFAST AND TEA.</a><br /> -<a href="#DOMESTIC_LIQUORS_ETC">DOMESTIC LIQUORS ETC.</a><br /> -<a href="#PREPARATIONS_FOR_THE_SICK">PREPARATIONS FOR THE SICK</a><br /> -<a href="#PERFUMERY_ETC">PERFUMERY, ETC.</a><br /> -<a href="#MISCELLANEOUS_RECEIPTS">MISCELLANEOUS RECEIPTS.</a><br /> -<a href="#ADDITIONAL_RECEIPTS">ADDITIONAL RECEIPTS.</a><br /> -<a href="#APPENDIX">APPENDIX, CONTAINING NEW RECEIPTS.</a><br /> -<a href="#CARVING">CARVING.</a><br /> -<a href="#FIGURES_EXPLANATORY_OF_THE_PIECES_INTO_WHICH_THE_FIVE">FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE LARGE ANIMALS ARE DIVIDED BY THE BUTCHERS.</a><br /> -<a href="#NEW_RECEIPTS">NEW RECEIPTS.</a><br /> -<a href="#INDEX">INDEX.</a><br /> -<a href="#NEW_RECEIPTS">NEW RECEIPTS.</a><br /> -<a href="#Transcribers_note">Transcriber's note</a><br /> -<a href="#FULL_INDEX">FULL INDEX.</a><br /> -</p> - - -<!-- End Autogenerated TOC. --> - - - - - - -<div class="pbafter"> -<h1> -<span class="xlarge">Miss Leslie's Complete Cookery.</span><br /> - -<span class="xxlarge">DIRECTIONS FOR COOKERY,</span><br /> -<span class="small">IN ITS</span><br /> -<span class="large">VARIOUS BRANCHES.</span> -</h1> - - -<p class="p4"><span class="large"><span class="gesperrt">BY MISS LESLIE</span>.</span></p> - -<p class="p4">FORTY-NINTH EDITION.<br /> -<span class="small">THOROUGHLY REVISED, WITH ADDITIONS.</span></p> - -<p class="p4">PHILADELPHIA:<br /> -<span class="large">HENRY CAREY BAIRD,</span><br /> -<span class="xsmall">(SUCCESSOR TO E. L. CAREY,)</span><br /> -<span class="small">NO. 7 HART'S BUILDING, SIXTH ST. ABOVE CHESTNUT.</span><br /> -1853. -</p> -</div> - -<div class="pbafter"> -<hr class="full" /> - -<p class="center"><span class="small">Entered according to Act of Congress, in the year 1837, by<br /> -<span class="smcap">E. L. Carey & A. Hart</span>,<br /> -in the Clerk's Office of the District Court of the United States, in and for the<br /> -Eastern District of Pennsylvania.</span></p> - -<hr class="r5" /> - -<p class="center"><span class="small">Entered according to Act of Congress, in the year 1851, by<br /> -<span class="smcap">Henry Carey Baird</span>,<br /> -in the Clerk's Office of the District Court of the United States, in and for the<br /> -Eastern District of Pennsylvania.</span> -</p> - -<hr class="full" /> - -<div class="floatleft"> -<p class="p6"> -<span class="small"><span class="bt">STEREOTYPED BY L. JOHNSON AND CO.</span><br /> -PHILADELPHIA.<br /> -<span class="bb">PRINTED BY T. K. AND P. G. COLLINS.</span></span> -<span class="pagenum"><a name="Page_7" id="Page_7">[7]</a></span> -</p> -</div> - -</div> - -<hr class="chap" /> - -<h2><a name="PREFACE" id="PREFACE">PREFACE.</a></h2> - - -<p>In preparing a new and carefully revised edition of this, -my first work on general cookery, I have introduced improvements, -corrected errors, and added new receipts, that I trust -will, on trial, be found satisfactory. The success of the book -(proved by its immense and increasing circulation,) affords conclusive -evidence that it has obtained the approbation of a large -number of my countrywomen; many of whom have informed -me that it has made practical housewives of young ladies who -have entered into married life with no other acquirements -than a few showy accomplishments. Gentlemen, also, have -told me of great improvements in the family-table, after presenting -their wives with this manual of domestic cookery; -and that, after a morning devoted to the fatigues of business, -they no longer find themselves subjected to the annoyance of -an ill-dressed dinner.</p> - -<p>No man (or woman either) ought to be incapable of distinguishing -bad eatables from good ones. Yet, I have heard -some few ladies boast of that incapacity, as something meritorious, -and declare that they considered the quality, the -preparation, and even the taste of food, as things entirely -beneath the attention of a rational being; their own minds -being always occupied with objects of far greater importance.</p> - -<p>Let no man marry such a woman.<a name="Anchor-A" id="Anchor-A"></a><a href="#Footnote-A" class="fnanchor" title="Go to footnote A.">[A]</a> If indifferent to her -own food, he will find her still more indifferent to his. A -wife who cares not, or knows not what a table ought to be, -always has bad cooks; for she cannot distinguish a bad one -<span class="pagenum"><a name="Page_8" id="Page_8">[8]</a></span>from a good one, dislikes change, and wonders how her husband -can attach any importance to so trifling a circumstance -as his dinner. Yet, though, for the sake of "preserving the -peace," he may bring himself to pass over, as "trifling circumstances," -the defects of his daily repasts, he will find himself -not a little mortified, when, on inviting a friend to dinner, he -finds his table disgraced by washy soup, poultry half raw, -gravy unskimmed, and vegetables undrained; to say nothing -of sour bread, ponderous puddings, curdled custards tasting -of nothing, and tough pastry.</p> - -<p>Let all housekeepers remember that there is no possibility -of producing nice dishes without a liberal allowance of good -ingredients. "Out of nothing, nothing can come," is a -homely proverb, but a true one. And so is the ancient caution -against being "penny-wise and pound-foolish." By judicious -management, and by taking due care that nothing is -wasted or thrown away which might be used to advantage, -one family will live "excellently well," at no greater cost in -the end than another family is expending on a table that -never has a good thing upon it.</p> - -<p>A sufficiency of wholesome and well-prepared food is absolutely -necessary to the preservation of health and strength, -both of body and mind. Ill-fed children rarely grow up with -vigorous constitutions; and dyspepsia, in adults, is as frequently -produced by eating food that is unpalatable or disagreeable -to their taste, as by indulging too much in things -they peculiarly relish. For those who possess the means of -living well, it is a false (and sometimes fatal) economy to live -badly; particularly when there is a lavish expenditure in fine -clothes, fine furniture, and other ostentations, only excusable -when <em>not</em> purchased at the expense of health and comfort.</p> - -<p class="right"> -<span class="smcap">Eliza Leslie.</span></p> - -<p><i>Philadelphia, Jan. 16, 1851.</i> -</p> - -<p><span class="pagenum"><a name="Page_9" id="Page_9">[9]</a></span></p> - -<div class="footnotes"><h3>FOOTNOTES:</h3> - -<ol> -<li class="footnote"> - -<p><a name="Footnote-A" id="Footnote-A"></a> My instructress, the late Mrs. Goodfellow, remarked, in allusion to -the dullness or silliness of some of her pupils, "It requires a head -even to make cakes."</p> -<span class="label">[<a title="Return to text." href="#Anchor-A">A</a>]</span> </li> -</ol> -</div> -<hr class="chap" /> - - -<h2><a name="INTRODUCTORY_HINTS" id="INTRODUCTORY_HINTS">INTRODUCTORY HINTS.</a></h2> - - -<p>WEIGHTS AND MEASURES.</p> - - -<p>We recommend to all families that they should keep in the -house a pair of scales, (one of the scales deep enough to hold -flour, sugar, &c., conveniently,) and a set of tin measures; -as accuracy in proportioning the ingredients is indispensable -to success in cookery. It is best to have the scales permanently -fixed to a small beam projecting (for instance) from -one of the shelves of the store-room. This will preclude the -frequent inconvenience of their getting twisted, unlinked, and -otherwise out of order; a common consequence of putting -them in and out of their box, and carrying them from place to -place. The weights (of which there should be a set from -two pounds to a quarter of an ounce) ought carefully to be -kept in the box, that none of them may be lost or mislaid.</p> - -<p>A set of tin measures (with small spouts or lips) from a -gallon down to half a jill, will be found very convenient in -every kitchen; though common pitchers, bowls, glasses, &c. -may be substituted. It is also well to have a set of wooden -measures from a bushel to a quarter of a peck.</p> - -<p>Let it be remembered, that of liquid measure—</p> - -<p> -Two jills are half a pint.<br /> -Two pints—one quart.<br /> -Four quarts—one gallon.<br /> -</p> - -<p><span class="pagenum"><a name="Page_10" id="Page_10">[10]</a></span></p> - -<p>Of dry measure—</p> - -<p> -Half a gallon is a quarter of a peck.<br /> -One gallon—half a peck.<br /> -Two gallons—one peck.<br /> -Four gallons—half a bushel.<br /> -Eight gallons—one bushel.<br /> -</p> - -<p>About twenty-five drops of any thin liquid will fill a common -sized tea-spoon.</p> - -<p>Four table-spoonfuls or half a jill, will fill a common wine -glass.</p> - -<p>Four wine glasses will fill a half-pint or common tumbler, -or a large coffee-cup.</p> - -<p>A quart black bottle holds in reality about a pint and a half.</p> - -<p>Of flour, butter, sugar, and most articles used in cakes and -pastry, a quart is generally about equal in quantity to a pound -avoirdupois, (sixteen ounces.) Avoirdupois is the weight -designated throughout this book.</p> - -<p>Ten eggs generally weigh one pound before they are -broken.</p> - -<p>A table-spoonful of salt is generally about one ounce.</p> - - - -<p><span class="pagenum"><a name="Page_11" id="Page_11">[11]</a></span></p> - - - - -<hr class="chap" /> - -<h2><a name="GENERAL_CONTENTS" id="GENERAL_CONTENTS">GENERAL CONTENTS.</a></h2> - - -<table class="toc" summary="Contents"> - -<tr> -<td class="cht"></td> -<td class="pag">Page</td> -</tr> - -<tr> -<td class="cht">Soups; including those of Fish</td> -<td class="pag"><a href="#Page_13">13</a></td> -</tr> - -<tr> -<td class="cht">Fish; various ways of dressing</td> -<td class="pag"><a href="#Page_42">42</a></td> -</tr> - -<tr> -<td class="cht">Shell Fish; Oysters, Lobsters, Crabs, &c.</td> -<td class="pag"><a href="#Page_57">57</a></td> -</tr> - -<tr> -<td class="cht">Beef; including pickling and smoking it</td> -<td class="pag"><a href="#Page_68">68</a></td> -</tr> - -<tr> -<td class="cht">Veal</td> -<td class="pag"><a href="#Page_93">93</a></td> -</tr> - -<tr> -<td class="cht">Mutton and Lamb</td> -<td class="pag"><a href="#Page_106">106</a></td> -</tr> - -<tr> -<td class="cht">Pork; including Bacon, Sausages, &c.</td> -<td class="pag"><a href="#Page_114">114</a></td> -</tr> - -<tr> -<td class="cht">Venison; Hares, Rabbits, &c.</td> -<td class="pag"><a href="#Page_133">133</a></td> -</tr> - -<tr> -<td class="cht">Poultry and Game</td> -<td class="pag"><a href="#Page_140">140</a></td> -</tr> - -<tr> -<td class="cht">Gravy and Sauces</td> -<td class="pag"><a href="#Page_162">162</a></td> -</tr> - -<tr> -<td class="cht">Store Fish Sauces; Catchups, &c.</td> -<td class="pag"><a href="#Page_171">171</a></td> -</tr> - -<tr> -<td class="cht">Flavoured Vinegars</td> -<td class="pag"><a href="#Page_179">179</a></td> -</tr> - -<tr> -<td class="cht">Vegetables; including Indian Corn, Tomatas, Mushrooms, &c.</td> -<td class="pag"><a href="#Page_183">183</a></td> -</tr> - -<tr> -<td class="cht">Eggs; usual ways of dressing, including Omelets</td> -<td class="pag"><a href="#Page_206">206</a></td> -</tr> - -<tr> -<td class="cht">Pickling</td> -<td class="pag"><a href="#Page_212">212</a></td> -</tr> - -<tr> -<td class="cht">Sweetmeats; including Preserves and Jellies</td> -<td class="pag"><a href="#Page_230">230</a></td> -</tr> - -<tr> -<td class="cht">Pastry and Puddings; also Pancakes, Dumplings, Custards, &c.</td> -<td class="pag"><a href="#Page_272">272</a></td> -</tr> - -<tr> -<td class="cht">Syllabubs; also Ice Creams and Blancmange</td> -<td class="pag"><a href="#Page_318">318</a></td> -</tr> - -<tr> -<td class="cht">Cakes; including various sweet Cakes and Gingerbread</td> -<td class="pag"><a href="#Page_334">334</a></td> -</tr> - -<tr> -<td class="cht">Warm Cakes for Breakfast and Tea; also, Bread, Yeast, <br /> -Butter, Cheese, Tea, Coffee, &c.</td> -<td class="pag"><a href="#Page_367">367</a></td> -</tr> - -<tr> -<td class="cht">Domestic Liquors; including home-made Beer, Wines, Shrub, <br /> -Cordials, &c.</td> -<td class="pag"><a href="#Page_391">391</a></td> -</tr> - -<tr> -<td class="cht">Preparations for the Sick</td> -<td class="pag"><a href="#Page_411">411</a></td> -</tr> - -<tr> -<td class="cht">Perfumery</td> -<td class="pag"><a href="#Page_423">423</a></td> -</tr> - -<tr> -<td class="cht">Miscellaneous Receipts</td> -<td class="pag"><a href="#Page_431">431</a></td> -</tr> - -<tr> -<td class="cht">Additional Receipts</td> -<td class="pag"><a href="#Page_438">438</a></td> -</tr> - -<tr> -<td class="cht" colspan="2"> -<hr class="r5" /> -</td> -</tr> - -<tr> -<td class="cht">Animals used as Butchers' Meat</td> -<td class="pag"><a href="#Page_513">513</a></td> -</tr> - -<tr> -<td class="cht">Index</td> -<td class="pag"><a href="#INDEX">517</a></td> -</tr> - -</table> - - - -<p><span class="pagenum"><a name="Page_12" id="Page_12">[12]</a><br /><a name="Page_13" id="Page_13">[13]</a></span></p> - - - - -<hr class="chap" /> - -<h2 title=""><a name="MISS_LESLIES_COOKERY" id="MISS_LESLIES_COOKERY">MISS LESLIE'S COOKERY</a></h2> - - - -<hr class="chap" /> -<h2><a name="SOUPS" id="SOUPS">SOUPS.</a></h2> - - -<h3>GENERAL REMARKS.</h3> -<p>Always use soft water for making soup, and be careful to -proportion the quantity of water to that of the meat. Somewhat -less than a quart of water to a pound of meat, is a good -rule for common soups. Rich soups, intended for company, -may have a still smaller allowance of water.</p> - -<p>Soup should always be made entirely of fresh meat that -has not been previously cooked. An exception to this rule -may sometimes be made in favour of the remains of a piece -of roast beef that has been <em>very much</em> under-done in roasting. -This may be <em>added</em> to a good piece of raw meat. Cold ham, -also, may be occasionally put into white soups.</p> - -<p>Soup made of cold meat has always a vapid, disagreeable -taste, very perceptible through all the seasoning, and which -nothing indeed can disguise. Also, it will be of a bad, -dingy colour. The juices of the meat having been exhausted -by the first cooking, the undue proportion of watery liquid -renders it, for soup, indigestible and unwholesome, as well as -unpalatable. As there is little or no nutriment to be derived -from soup made with cold meat, it is better to refrain from -using it for this purpose, and to devote the leavings of the -table to some other object. No person accustomed to really<span class="pagenum"><a name="Page_14" id="Page_14">[14]</a></span> -good soup, made from fresh meat, can ever be deceived in the -taste, even when flavoured with wine and spices. It is not -true that French cooks have the art of producing <em>excellent</em> soups -from cold scraps. There is much <em>bad</em> soup to be found in -France, at inferior houses; but <em>good</em> French cooks are not, as -is generally supposed, really in the practice of concocting any -dishes out of the refuse of the table. And we repeat, that cold -meat, even when perfectly good, and used in a large quantity, -has not sufficient substance to flavour soup, or to render it -wholesome.</p> - -<p>Soup, however, that has been originally made of raw meat -entirely, is frequently better the second day than the first; -provided that it is re-boiled only for a very short time, and -that no additional water is added to it.</p> - -<p>Unless it has been allowed to boil too hard, so as to exhaust -the water, the soup-pot will not require replenishing. When -it is found absolutely necessary to do so, the additional water -must be boiling hot when poured in; if lukewarm or cold, it -will entirely spoil the soup.</p> - -<p>Every particle of fat should be carefully skimmed from the -surface. Greasy soup is disgusting and unwholesome. The -lean of meat is much better for soup than the fat.</p> - -<p>Long and slow boiling is necessary to extract the strength -from the meat. If boiled fast over a large fire, the meat -becomes hard and tough, and will not give out its juices.</p> - -<p>Potatoes, if boiled in the soup, are thought by some to render -it unwholesome, from the opinion that the water in which -potatoes have been cooked is almost a poison. As potatoes -are a part of every dinner, it is very easy to take a few out of -the pot in which they have been boiled by themselves, and to -cut them up and add them to the soup just before it goes to -table. Remove all shreds of meat and bone.</p> - -<p><span class="pagenum"><a name="Page_15" id="Page_15">[15]</a></span></p> - -<p>The cook should season the soup but very slightly with salt -and pepper. If she puts in too much, it may spoil it for the -taste of most of those that are to eat it; but if too little, it is -easy to add more to your own plate.</p> - -<p>The practice of thickening soup by stirring flour into it is -not a good one, as it spoils both the appearance and the taste. -If made with a sufficient quantity of good fresh meat, and not -too much water, and if boiled long and slowly, it will have -substance enough without flour.</p> - - -<h3>FAMILY SOUP.</h3> -<p>Take a shin or leg of beef that has been newly killed; the -fore leg is best, as there is the most meat on it. Have it cut -into three pieces, and wash it well. To each pound allow -somewhat less than a quart of water; for instance, to ten -pounds of leg of beef, nine quarts of water is a good proportion. -Put it into a large pot, and add half a table-spoonful of -salt. Hang it over a good fire, as early as six o'clock in the -morning, if you dine at two. When it has come to a hard -boil, and the scum has risen, (which it will do as soon as it -has boiled,) skim it well. Do not remove the lid more frequently -than is absolutely necessary, as uncovering the pot -causes the flavour to evaporate. Then set it on hot coals in -the corner, and keep it simmering steadily, adding fresh coals -so as to continue a regular heat.</p> - -<p>About nine o'clock, put in four carrots, one parsnip, and a -large onion cut into slices, and four small turnips, and eight -tomatas, also cut up; add a head of celery cut small. Put in -a very small head of cabbage, cut into little pieces. If you -have any objection to cabbage, substitute a larger proportion<span class="pagenum"><a name="Page_16" id="Page_16">[16]</a></span> -of the other vegetables. Put in also a bunch of sweet marjoram, -tied up in a thin muslin rag to prevent its floating on -the top.</p> - -<p>Let the soup simmer unceasingly till two o'clock, skimming -it well: then take it up, and put it into a tureen. If your -dinner hour is later, you may of course begin the soup later; -but it will require at least eight hours' cooking; remembering -to put in the vegetables three hours after the meat.</p> - -<p>If you wish to send the meat to table, take the best part of -it out of the soup, about two hours before dinner. Have ready -another pot with a dozen tomatas and a few cloves. Moisten -them with a little of the soup, just sufficient to keep them from -burning. When the tomatas have stewed down soft, put the -meat upon them, and let it brown till dinner time over a few -coals, keeping the pot closely covered: then send it to table -on a dish by itself. Let the remainder of the meat be left in -the large pot till you send up the soup, as by that time it will -be boiled to rags and have transferred all its flavour to the -liquid, which should be served up free from shreds.</p> - -<p>This soup will be greatly improved by the addition of a few -dozen ochras cut into very thin slices, and put in with the -other vegetables. You may put Lima beans into it, green -peas, or indeed any vegetables you like: or you may thicken -it with ochras and tomatas only.</p> - -<p>Next day, take what is left of the soup, put it into a pot, -and simmer it over hot coals for half an hour: a longer time -will weaken the taste. If it has been well made and kept in -a cool place, it will be found better the second day than the -first.</p> - -<p>If your family is very small, and the leg of beef large and -the season winter, it may furnish soup for four successive -days. Cut the beef in half; make soup of the first half, in<span class="pagenum"><a name="Page_17" id="Page_17">[17]</a></span> -the manner above directed, and have the remainder warmed -next day: then on the third day make fresh soup of the second -half.</p> - -<p>We have been minute in these directions; for if strictly followed, -the soup, though plain, will be found excellent.</p> - -<p>If you do not intend to serve up the meat separately, break -to pieces all the bones with a mallet or kitchen cleaver. This, -by causing them to give out their marrow, &c., will greatly -enrich the liquid. Do this, of course, when you first begin -the soup. It is a slovenly and vulgar practice to send soup -to table with shreds of meat and bits of bone in it.</p> - - -<h3>FINE BEEF SOUP.</h3> -<p>Begin this soup the day before it is wanted. Take a good -piece of fresh beef that has been newly killed: any substantial -part will do that has not too much fat about it: a fore leg -is very good for this purpose. Wash it well. Cut off all the -meat, and break up the bones. Put the meat and the bones -into a large pot, very early in the day, so as to allow eight or -nine hours for its boiling. Proportion the water to the quantity -of meat—about a pint and a half to each pound. Sprinkle -the meat with a small quantity of pepper and salt. Pour on -the water, hang it over a moderate fire, and boil it slowly: -carefully skimming off all the fat that rises to the top, and keeping -it closely covered, except when you raise the lid to skim -it. Do not, on any account, put in additional water to this -soup while it is boiling; and take care that the boiling goes -steadily on, as, if it stops, the soup will be much injured. -But if the fire is too great, and the soup boils too fast, the -meat will become hard and tough, and will not give out its -juices.</p> - -<p><span class="pagenum"><a name="Page_18" id="Page_18">[18]</a></span></p> - -<p>After the meat is reduced to rags, and the soup sufficiently -boiled, remove the pot from the fire, and let it stand in the -corner for a quarter of an hour to settle. Then take it up, -strain it into a large earthen pan, cover it, and set it away in -a cool dry place till next day. Straining it makes it clear and -bright, and frees it from the shreds of meat and bone. If you -find that it jellies in the pan, (which it will if properly made,) -do not disturb it till you are ready to put it into the pot for -the second boiling, as breaking the jelly may prevent it from -keeping well.</p> - -<p>On the following morning, boil separately, carrots, turnips, -onions, celery, and whatever other vegetables you intend to -thicken the soup with. Tomatas will greatly improve it. -Prepare them by taking off the skin, cutting them into small -pieces, and stewing them in their own juice till they are -entirely dissolved. Put on the carrots before any of the other -vegetables, as they require the longest time to boil. Or you -may slice and put into the soup a portion of the vegetables -you are boiling for dinner; but they must be nearly done -before you put them in, as the second boiling of the soup -should not exceed half an hour, or indeed, just sufficient time -to heat it thoroughly.</p> - -<p>Scrape off carefully from the cake of jellied soup whatever -fat or sediment may still be remaining on it; divide the jelly -into pieces, and about half an hour before it is to go to table, -put it into a pot, add the various vegetables, (having first -sliced them,) in sufficient quantities to make the soup very -thick; hang it over the fire and let it boil slowly, or simmer -steadily till dinner time. Boiling it much on the second day -will destroy the flavour, and render it flat and insipid. For -this reason, in making fine, clear beef soup, the vegetables are -to be cooked separately. They need not be put in the first<span class="pagenum"><a name="Page_19" id="Page_19">[19]</a></span> -day, as the soup is to be strained; and on the second day, if -put in raw, the length of time required to cook them would -spoil the soup by doing it too much. We repeat, that when -soup has been sufficiently boiled on the first day, and all the -juices and flavour of the meat thoroughly extracted, half an -hour is the utmost it requires on the second.</p> - -<p>Carefully avoid seasoning it too highly. Soup, otherwise -excellent, is frequently spoiled by too much pepper and salt. -These condiments can be added at table, according to the -taste of those that are eating it; but if too large a proportion -of them is put in by the cook, there is then no remedy, and -the soup may by some be found uneatable.</p> - -<p>Many persons prefer boiling all the vegetables in the soup -on the first day, thinking that they improve its flavour. This -may be done in common soup that is not to be strained, but is -inadmissible if you wish it to be very bright and clear. Also, -unless you have a garden and a profusion of vegetables of -your own, it is somewhat extravagant, as when strained out -they are of no further use, and are therefore wasted.</p> - - -<h3>MUTTON SOUP.</h3> -<p>Cut off the shoulder part of a fore quarter of mutton, -and having cut all the meat from the bone, put it into a -soup pot with two quarts of water. As soon as it boils, -skim it well, and then slacken the fire and simmer the meat -for an hour and a half. Then take the remainder of the -mutton, and put it whole into the soup-pot with sufficient -boiling water to cover it well, and salt it to your taste. -Skim it the moment the fresh piece of meat begins to boil, -and about every quarter of an hour afterwards. It should<span class="pagenum"><a name="Page_20" id="Page_20">[20]</a></span> -boil slowly five hours. Prepare half a dozen turnips, four -carrots,<a name="Anchor-B" id="Anchor-B"></a><a href="#Footnote-B" class="fnanchor" title="Go to footnote B.">[B]</a> and three onions, (all cut up, but not small,) and put -them in about an hour and a half before dinner. You may -also put in some small dumplings. Add some chopped -parsley.</p> - -<p>Cut the meat off the scrag into small pieces, and send it to -table in the tureen with the soup. The other half of the -mutton should be served on a separate dish, with whole turnips -boiled and laid round it. Many persons are fond of -mutton that has been boiled in soup.</p> - -<p>You may thicken this soup with rice or barley that has first -been soaked in cold water; or with green peas; or with young -corn, cut down from the cob; or with tomatas scalded, peeled, -and cut into pieces.</p> - -<p><em>Cabbage Soup</em> may be made in the same manner, of neck of -mutton. Omit all the other vegetables, and put in a large -head of white cabbage, stripped of the outside leaves, and cut -small.</p> - -<p><em>Noodle Soup</em> can be made in this manner also. Noodles are -a mixture of flour and beaten egg, made into a stiff paste, -kneaded, rolled out very thin, and cut into long narrow slips, -not thicker than straws, and then dried three or four hours in -the sun, on tin or pewter plates. They must be put in the -soup shortly before dinner, as, if boiled too long they will go -to pieces.</p> - -<p>With the mutton that is taken from the soup you may send -to table some suet dumplings, boiled in another pot, and served -on a separate dish. Make them in the proportion of half a -pound of beef suet to a pound and a quarter of flour. Chop -the suet as fine as possible, rub it into the flour, and mix it<span class="pagenum"><a name="Page_21" id="Page_21">[21]</a></span> -into a dough with a little cold water. Roll it out thick, and -cut it into dumplings about as large as the top of a tumbler, -and boil them an hour.</p> - - -<h3>VEAL SOUP.</h3> -<p>The knuckle or leg of veal is the best for soup. Wash it -and break up the bones. Put it into a pot with a pound of -ham or bacon cut into pieces, and water enough to cover -the meat. A set of calf's feet, cut in half, will greatly -improve it. After it has stewed slowly, till all the meat -drops to pieces, strain it, return it to the pot, and put in -a head of celery cut small, three onions, a bunch of sweet -marjoram, a carrot and a turnip cut into pieces, and two dozen -black pepper-corns, but not any salt. Add some small -dumplings made of flour and butter. Simmer it another hour, -or till all the vegetables are sufficiently done, and thus send -it to table.</p> - -<p>You may thicken it with noodles, that is paste made of -flour and beaten egg, and cut into long thin slips. Or with -vermicelli, rice, or barley; or with green peas, or asparagus -tops.</p> - - -<h3>RICH VEAL SOUP.</h3> -<p>Take three pounds of the scrag of a neck of veal, cut it into -pieces, and put it with the bones (which must be broken up) -into a pot with two quarts of water. Stew it till the meat is -done to rags, and skim it well. Then strain it and return it -to the pot.</p> - -<p>Blanch and pound in a mortar to a smooth paste, a quarter<span class="pagenum"><a name="Page_22" id="Page_22">[22]</a></span> -of a pound of sweet almonds, and mix them with the yolks -of six hard boiled eggs grated, and a pint of cream, which -must first have been boiled or it will curdle in the soup. -Season it with nutmeg and mace. Stir the mixture into the -soup, and let it boil afterward about three minutes, stirring all -the time. Lay in the bottom of the tureen some slices of -bread without the crust. Pour the soup upon it, and send it -to table.</p> - - -<h3>CLEAR GRAVY SOUP.</h3> -<p>Having well buttered the inside of a nicely tinned stew-pot, -cut half a pound of ham into slices, and lay them at the bottom, -with three pounds of the lean of fresh beef, and as much -veal, cut from the bones, which you must afterward break to -pieces, and lay on the meat. Cover the pan closely, and set -it over a quick fire. When the meat begins to stick to the -pan, turn it; and when there is a nice brown glaze at the -bottom, cover the meat with cold water. Watch it well, and -when it is just coming to a boil, put in a pint of water. -This will cause the scum to rise. Skim it well, and then pour -in another pint of water; skim it again; pour in water as -before, a pint at a time, and repeat this till no more scum -rises. In skimming, carefully avoid stirring the soup, as that -will injure its clearness.</p> - -<p>In the mean time prepare your vegetables. Peel off the -outer skin of three large white onions and slice them. Pare -three large turnips, and slice them also. Wash clean and cut -into small pieces three carrots, and three large heads of celery. -If you cannot obtain fresh celery, substitute a large table-spoonful -of celery seed, tied up in a bit of clear muslin. Put<span class="pagenum"><a name="Page_23" id="Page_23">[23]</a></span> -the vegetables into the soup, and then place the pot on one -side of the fire, where the heat is not so great as in the middle. -Let it boil gently for four hours. Then strain the soup through -a fine towel or linen bag into a large stone pan, but do not -squeeze the bag, or the soap will be cloudy, and look dull -instead of clear. In pouring it into the straining cloth, be -careful not to disturb the ingredients at the bottom of the -soup-pot.</p> - -<p>This soup should be of a fine clear amber colour. If not -perfectly bright after straining, you may clarify it in this -manner. Put it into the stew-pan. Break the whites of two -eggs into a basin, carefully avoiding the smallest particle of -the yolk. Beat the white of egg to a stiff froth, and then mix -it gradually with the soup. Set it over the fire, and stir it till -it boils briskly. Then take it off, and set it beside the fire to -settle for ten minutes. Strain it then through a clean napkin, -and it will be fit for use. But it is better to have the soup -clear by making it carefully, than to depend on clarifying it -afterward, as the white of egg weakens the taste.</p> - -<p>In making this (which is quite a show-soup) it is customary -to reverse the general rule, and pour in cold water.</p> - - -<h3>SOUPE À LA JULIENNE.</h3> -<p>Make a gravy soup as in the preceding receipt, and strain -it before you put in the vegetables. Cut some turnips and -carrots into ribands, and some onions and celery into lozenges -or long diamond-shaped pieces. Boil them separately. When -the vegetables are thoroughly boiled, put them with the soup -into the tureen, and then lay gently on the top some small<span class="pagenum"><a name="Page_24" id="Page_24">[24]</a></span> -squares of toasted bread without crust; taking care that they -do not crumble down and disturb the brightness of the soup, -which should be of a clear amber colour.</p> - - -<h3>MACCARONI SOUP.</h3> -<p>This also is made of clear gravy soup. Cut up and boil -the maccaroni by itself in a very little water, allowing a -quarter of a pound to a quart of soup. The pieces should be -about an inch long. Put a small piece of butter with it. It -must boil till tender, but not till it breaks. Throw it into the -soup shortly before it goes to table, and give it one boil up. -Send to table with it a plate or glass of rasped Parmesan or -other rich cheese, with a dessert spoon in it, that those who -like it may put it into their soup on the plate.</p> - -<p>While the maccaroni is boiling, take care that it does not -get into lumps.</p> - - -<h3>RICH MACCARONI SOUP.</h3> -<p>Take a quart of clear gravy soup, and boil in it a pound of -the best maccaroni cut into pieces. When it is tender, take -out half of the maccaroni, and add to the remainder two -quarts more of the soup. Boil it till the maccaroni is entirely -dissolved and incorporated with the liquid. Strain it: then -return it to the soup-pan, and add to it the remainder of the -maccaroni, (that was taken out before the pieces broke,) and -put in a quarter of a pound of grated Parmesan cheese. Let -it simmer awhile, but take it up before it comes to a boil.</p> - -<p>It may be made with milk instead of gravy soup.</p> - -<p><span class="pagenum"><a name="Page_25" id="Page_25">[25]</a></span></p> - - -<h3>VERMICELLI SOUP.</h3> -<p>Cut a knuckle of veal, or a neck of mutton into small -pieces, and put them, with the bones broken up, into a large -stew-pan. Add the meat sliced from a hock or shank of -ham, a quarter of a pound of butter, two large onions sliced, -a bunch of sweet herbs, and a head of celery cut small. -Cover the pan closely, and set it without any water over a -slow fire for an hour or more, to extract the essence from -the meat. Then skim it well, and pour in four quarts of -boiling water, and let it boil gently till all the meat is reduced -to rags. Strain it, set it again on the fire, and add a quarter -of a pound of vermicelli, which has first been scalded in -boiling water. Season it to your taste with a little cayenne -pepper, and let it boil five minutes. Lay a large slice of -bread in the bottom of your tureen, and pour the soup upon it.</p> - -<p>For the veal or mutton you may substitute a pair of large -fowls cut into pieces; always adding the ham or a few slices -of bacon, without which it will be insipid. Old fowls that -are fit for no other purpose will do very well for soup.</p> - - -<h3>MILK SOUP.</h3> -<p>Boil two quarts of milk with a quarter of a pound of sweet -almonds, and two ounces of bitter ones, blanched and broken -to pieces, and a large stick of cinnamon broken up. Stir in -sugar enough to make it very sweet. When it has boiled, -strain it. Cut some thin slices of bread, and (having pared -off the crust) toast them. Lay them in the bottom of a tureen, -pour a little of the hot milk over them, and cover them close, -that they may soak. Beat the yolks of five eggs very light.<span class="pagenum"><a name="Page_26" id="Page_26">[26]</a></span> -Set the milk on hot coals, and add the eggs to it by degrees; -stirring it all the time till it thickens. Then take it off -instantly, lest it curdle, and pour it into the tureen, boiling -not, over the bread.</p> - -<p>This will be still better if you cover the bottom with slices -of baked apple.</p> - - -<h3>RICH BROWN SOUP.</h3> -<p>Take six pounds of the lean of fresh beef, cut from the -bone. Stick it over with four dozen cloves. Season it -with a tea-spoonful of salt, a tea-spoonful of pepper, a tea-spoonful -of mace, and a beaten nutmeg. Slice half a dozen -onions; fry them in butter; chop them, and spread them over -the meat after you have put it into the soup-pot. Pour in five -quarts of water, and stew it slowly for five or six hours; -skimming it well. When the meat has dissolved into shreds, -strain it, and return the liquid to the pot. Then add a tumbler -and a half, or six wine glasses of claret or port wine. -Simmer it again slowly till dinner time. When the soup is -reduced to three quarts, it is done enough. Put it into a -tureen, and send it to table.</p> - - -<h3>RICH WHITE SOUP.</h3> -<p>Take a pair of large fat fowls. Cut them up. Butter the -inside of the soup-pot, and put in the pieces of fowl with two -pounds of the lean of veal, cut into pieces, or with four calf's -feet cut in half. Season them with a tea-spoonful of salt, a -half tea-spoonful of cayenne pepper, and a dozen blades of<span class="pagenum"><a name="Page_27" id="Page_27">[27]</a></span> -mace. Cover them with water, and stew it slowly for an -hour, skimming it well. Then take out the breasts and wings -of the fowls, and having cut off the flesh, chop it fine. Keep -the pot covered, and the veal and the remainder of the fowls -still stewing.</p> - -<p>Mix the chopped chicken with the grated crumb of about -one quarter of a loaf of stale bread, (a six cent loaf,) having -soaked the crumbs in a little warm milk. Have ready the -yolks of four hard boiled eggs, a dozen sweet almonds, and -half a dozen bitter ones blanched and broken small. Mix the -egg and almonds with the chopped chicken and grated bread, -and pound all in a mortar till it is well incorporated. Strain -the soup from the meat and fowl, and stir this mixture into -the liquid, after it has stewed till reduced to two quarts. -Having boiled separately a quart of cream or rich milk, add it -hot to the soup, a little at a time. Cover it, and let it simmer -a few minutes longer. Then send it to table.</p> - -<p>These two soups (the brown and the white) are suited to -dinner parties.</p> - - -<h3>MEG MERRILIES' SOUP.</h3> -<p>Take four pounds of venison, or if you cannot procure -venison you may substitute the lean of fresh beef or mutton. -Season it with pepper and salt, put it into a large pot, (break -the bones and lay them on the meat,) pour in four quarts of -water, and boil it three hours, skimming it well. Then strain -it, and put it into another pot.</p> - -<p>Cut up a hare or a rabbit, a pair of partridges, and a pair of -grouse; or one of each, with a pheasant, a woodcock, or any -other game that you can most easily obtain. Season them<span class="pagenum"><a name="Page_28" id="Page_28">[28]</a></span> -and put them into the soup. Add a dozen small onions, a -couple of heads of celery cut small, and half a dozen sliced -potatoes. Let the soup simmer till the game is sufficiently -done, and all the vegetables tender.</p> - -<p>This is the soup with which the gipsy, Meg Merrilies, -regaled Dominie Sampson.</p> - -<p>When game is used for soup, it must be newly killed, and -quite fresh.</p> - - -<h3>VENISON SOUP.</h3> -<p>Take four pounds of freshly killed venison cut off from the -bones, and one pound of ham in small slices. Add an onion -minced, and black pepper to your taste. Put only as much -water as will cover it, and stew it gently for an hour, keeping -the pot closely covered. Then skim it well, and pour in a -quart of boiling water. Add a head of celery cut into small -pieces, and half a dozen blades of mace. Boil it gently two -hours and a half. Then put in a quarter of a pound of butter, -divided into small pieces and rolled in flour, and half a pint -of port or Madeira wine. Let it boil a quarter of an hour -longer, and then send it to table with the meat in it.</p> - - -<h3>HARE OR RABBIT SOUP.</h3> -<p>Take a large newly killed hare, or two rabbits; cut them -up and wash the pieces. Save all the blood, (which adds -much to the flavour of the hare,) and strain it through a sieve. -Put the pieces into a soup-pot with four whole onions stuck -with a few cloves, four or five blades of mace, a head of -celery cut small, and a bunch of parsley with a large bunch of<span class="pagenum"><a name="Page_29" id="Page_29">[29]</a></span> -sweet marjoram and one of sweet basil, all tied together. -Salt and cayenne to your taste. Pour in three quarts of -water, and stew it gently an hour and a half. Then put in -the strained blood and simmer it for another hour, at least. -Do not let it actually boil, as that will cause the blood to -curdle. Then strain it, and pound half the meat in a mortar, and -stir it into the soup to thicken it, and cut the remainder of the -meat into small mouthfuls. Stir in, at the last, a jill or two -glasses of red wine, and a large table-spoonful of currant jelly. -Boil it slowly a few minutes longer, and then put it into your -tureen. It will be much improved by the addition of two -or three dozen small force-meat balls, about the size of a -nutmeg. This soup will require cooking at least four hours.</p> - -<p>Partridge, pheasant, or grouse soup may be made in a -similar manner.</p> - -<p>If you have any clear gravy soup, you may cut up the hare, -season it as above, and put it into a jug or jar well covered -and set in boiling water till the meat is tender. Then put it -into the gravy soup, add the wine, and let it come to a boil. -Send it to table with the pieces of the hare in the soup.</p> - -<p>When hare soup is made in this last manner, omit using -the blood.</p> - - -<h3>MULLAGATAWNY SOUP,<br /> -AS MADE IN INDIA.</h3> - -<p>Take a quarter of an ounce of China turmeric, the third of -an ounce of cassia, three drachms of black pepper, two -drachms of cayenne pepper, and an ounce of coriander seeds. -These must all be pounded fine in a mortar, and well mixed -and sifted. They will make sufficient curry powder for the -following quantity of soup:</p> - -<p><span class="pagenum"><a name="Page_30" id="Page_30">[30]</a></span></p> - -<p>Take two large fowls, or three pounds of the lean of veal. -Cut the flesh entirely from the bones in small pieces, and put -it into a stew-pan with two quarts of water. Let it boil -slowly for half an hour, skimming it well. Prepare four large -onions, minced, and fried in two ounces of butter. Add to -them the curry powder, and moisten the whole with broth -from the stew-pan, mixed with a little rice flour. When -thoroughly mixed, stir the seasoning into the soup, and -simmer it till it is as smooth and thick as cream, and till the -chicken or veal is perfectly tender. Then stir into it the juice -of a lemon; and five minutes after take up the soup, with the -meat in it, and serve it in the tureen.</p> - -<p>Send to table separately, boiled rice on a hot water dish to -keep it warm. The rice is to be put into the plates of soup -by those who eat it.</p> - -<p>To boil rice for this soup in the East India fashion:—Pick -and wash half a pound in warm water. Put it into a saucepan. -Pour two quarts of boiling water over it, and cover the -pan closely. Set it in a warm place by the fire, to cook gradually -in the hot water. In an hour pour off all the water, -and setting the pan on hot coals, stir up and toss the rice -with a fork, so as to separate the grains, and to dry without -hardening it. Do not use a spoon, as that will not loosen the -grains sufficiently. You may toss it with two forks.</p> - - -<h3>MOCK TURTLE OR CALF'S HEAD SOUP.</h3> -<p>This soup will require eight hours to prepare. Take a -large calf's head, and having cleaned, washed, and soaked it, -put it into a pot with a knuckle of veal, and the hock of a -ham, or a few slices of bacon; but previously cut off and -reserve enough of the veal to make two dozen small force-<span class="pagenum"><a name="Page_31" id="Page_31">[31]</a></span>meat -balls. Put the head and the other meat into as much -water as will cover it very well, so that it may not be necessary -to replenish it: this soup being always made very rich. -Let it boil slowly four hours, skimming it carefully. As soon -as no more scum rises, put in six potatoes, and three turnips, -all sliced thin; with equal proportions of parsley, sweet -marjoram, and sweet basil, chopped fine; and cayenne pepper -to your taste. The ham will salt it sufficiently.</p> - -<p>An hour before you send the meat to table, make about two -dozen small force-meat balls of minced veal and beef-suet in -equal quantities, seasoned with pepper and salt; sweet herbs, -grated lemon-peel, and powdered nutmeg and mace. Add -some beaten yolk of egg to make all these ingredients stick -together. Flour the balls very well, and fry them in butter. -Before you put them into the soup, take out the head, and the -other meat. Cut the meat from the head in small pieces, and -return it to the soup. When the soup is nearly done, stir in -half a pint of Madeira. Have ready at least a dozen egg-balls -made of the yolks of hard boiled eggs, grated or pounded -in a mortar, and mixed with a little flour and sufficient raw -yolk of egg to bind them. Make them up into the form and -size of boy's marbles. Throw them into the soup at the last, -and also squeeze in the juice of a lemon. Let it get another -slow boil, and then put it into the tureen.</p> - -<hr class="r5" /> - -<p>We omit a receipt for <em>real</em> turtle soup, as when that very -expensive, complicated, and difficult dish is prepared in a -private family, it is advisable to hire a first-rate cook for the -express purpose.</p> - -<p>An easy way is to get it ready made, in any quantity you -please, from a turtle-soup house.</p> - -<p><span class="pagenum"><a name="Page_32" id="Page_32">[32]</a></span></p> - - -<h3>OX TAIL SOUP.</h3> -<p>Three ox tails will make a large tureen full of soup. Desire -the butcher to divide them at the joints. Rub them with salt, -and put them to soak in warm water, while you prepare the -vegetables. Put into a large pot or stew-pan four onions -peeled and quartered, a bunch of parsley, two sliced carrots, -two sliced turnips, and two dozen pepper corns. Then put in -the tails, and pour on three quarts of water.</p> - -<p>Cover the pot, and set it on hot coals by the side of the -fire. Keep it gently simmering for about three hours, supplying -it well with fresh hot coals. Skim it carefully. -When the meat is quite tender, and falls from the bones, -strain the soup into another pot, and add to it a spoonful of -mushroom catchup, and two spoonfuls of butter rubbed in -flour.</p> - -<p>You may thicken it also with the pulp of a dozen onions -first fried soft, and then rubbed through a cullender. After it -is thickened, let it just boil up, and then send it to table, with -small squares of toasted bread in the tureen.</p> - - -<h3>OCHRA SOUP.</h3> -<p>Take a large slice of ham (cold boiled ham is best) and -two pounds of the lean of fresh beef; cut all the meat into -small pieces. Add a quarter of a pound of butter slightly -melted: twelve large tomatas pared and cut small; five -dozen ochras cut into slices not thicker than a cent; and -a little cayenne pepper to your taste. Put all these ingredients -into a pot; cover them with boiling water, and let -them stew slowly for an hour. Then add three quarts of <em>hot</em><span class="pagenum"><a name="Page_33" id="Page_33">[33]</a></span> -water, and increase the heat so as to make the soup boil. -Skim it well, and stir it frequently with a wooden or silver -spoon.</p> - -<p>Boil it till the tomatas are all to pieces, and the ochras -entirely dissolved. Strain it, and then serve it up with -toasted bread cut into dice, put in after it comes out of -the pot.</p> - -<p>This soup will be improved by a pint of shelled Lima -beans, boiled by themselves, and put into the tureen just -before you send it to table.</p> - - -<h3>BEAN SOUP.</h3> -<p>Put two quarts of dried white beans into soak the night -before you make the soup, which should be put on as early -in the day as possible.</p> - -<p>Take five pounds of the lean of fresh beef—the coarse -pieces will do. Cut them up, and put them into your soup-pot -with the bones belonging to them, (which should be -broken to pieces,) and a pound of bacon cut very small. If -you have the remains of a piece of beef that has been roasted -the day before, and so much under-done that the juices remain -in it, you may put it into the pot, and its bones along with -it. Season the meat with pepper only, and pour on it six -quarts of water. As soon as it boils take off the scum, and -put in the beans (having first drained them) and a head of -celery cut small, or a table-spoonful of pounded celery-seed. -Boil it slowly till the meat is done to shreds, and the beans -all dissolved. Then strain it through a cullender into the -tureen, and put into it small squares of toasted bread with the -crust cut off.</p> - -<p><span class="pagenum"><a name="Page_34" id="Page_34">[34]</a></span></p> - -<p>Some prefer it with the beans boiled soft, but not quite -dissolved. In this case, do not strain it; but take out the -meat and bones with a fork before you send it to table.</p> - - -<h3>PEAS SOUP.</h3> -<p>Soak two quarts of dried or split peas over-night. In the -morning take three pounds of the lean of fresh beef, and a -pound of bacon or pickled pork. Cut them into pieces, and -put them into a large soup-pot with the peas, (which must -first be well drained,) and a table-spoonful of dried mint -rubbed to powder. Add five quarts of water, and boil the -soup gently for three hours, skimming it well, and then put -in four heads of celery cut small, or two table-spoonfuls of -pounded celery seed.</p> - -<p>It must be boiled till the peas are entirely dissolved, so as -to be no longer distinguishable, and the celery quite soft. -Then strain it into a tureen, and serve it up with toasted -bread cut in dice. Omit the crust of the bread.</p> - -<p>Stir it up immediately before it goes to table, as it is apt to -settle, and be thick at the bottom and thin at the top.</p> - - -<h3>GREEN PEAS SOUP.</h3> -<p>Take four pounds of knuckle of veal, and a pound of bacon. -Cut them to pieces, and put them into a soup kettle with a -sprig of mint and five quarts of water. Boil it moderately -fast, and skim it well. When the meat is boiled to rags, -strain it out, and put to the liquor a quart of young green<span class="pagenum"><a name="Page_35" id="Page_35">[35]</a></span> -peas. Boil them till they are entirely dissolved, and till they -have thickened the soup, and given it a green colour.<a name="Anchor-C" id="Anchor-C"></a><a href="#Footnote-C" class="fnanchor" title="Go to footnote C.">[C]</a></p> - -<p>Have ready two quarts of green peas that have been boiled -in another pot with a sprig of mint, and two or three lumps -of loaf sugar, (which will greatly improve the taste.) After -they have boiled in this pot twenty minutes, take out the -mint, put the whole peas into the pot of soup, and boil all -together about ten minutes. Then put it into a tureen, and -send it to table.</p> - -<p>Never use hard old green peas for this soup, or for any -other purpose. When they begin to turn yellow, it is time to -leave them off for the season.</p> - -<p>Lima bean soup may be made in the same manner.</p> - - -<h3>ASPARAGUS SOUP.</h3> -<p>Asparagus soup may be made in a similar manner to that -of green peas. You must have four or five bunches of asparagus. -Cut off the green tops, and put half of them into the -soup, after the meat has been boiled to pieces and strained -out. The asparagus must be boiled till quite dissolved, and -till it has given a green colour to the soup. Then take the -remainder of the asparagus tops (which must all this time -have been lying in cold water) and put them into the soup, -and let them boil about twenty minutes. Serve it up with -small squares of toast in the tureen.</p> - -<hr class="r5" /> - -<p>You may heighten the green of this soup by adding the -juice of a handful of spinach, pounded in a mortar and<span class="pagenum"><a name="Page_36" id="Page_36">[36]</a></span> -strained. Or you may colour it with the juice of boiled -spinach squeezed through a cloth. The spinach juice should -be put in fifteen or ten minutes before you take up the soup, -as a short boiling in it will take off the peculiar taste.</p> - - -<h3>FRIAR'S CHICKEN.</h3> -<p>Cut up four pounds of knuckle of veal; season it with -white pepper and salt: put it into a soup-pan and let it boil -slowly till the meat drops from the bone. Then strain it off. -Have ready a pair of young fowls skinned, and cut up as you -carve them at table. Season them with white pepper, salt, -and mace. Put them into the soup, add a handful of chopped -parsley, and let them boil. When the pieces of chicken are -all quite tender, have ready four or five eggs well beaten. -Stir the egg into the soup, and take it immediately off the -fire lest it curdle. Serve up the chicken in the soup.</p> - -<p>Rabbits may be substituted for fowls.</p> - - -<h3>CAT-FISH SOUP.</h3> -<p>Cat-fish that have been caught near the middle of the -river are much nicer than those that are taken near the shore -where they have access to impure food. The small white -ones are the best. Having cut off their heads, skin the fish, -and clean them, and cut them in three. To twelve small cat-fish -allow a pound and a half of ham. Cut the ham into -small pieces, or mouthfuls, and scald it two or three -times in boiling water, lest it be too salt. Chop together a -bunch of parsley and some sweet marjoram stripped from the<span class="pagenum"><a name="Page_37" id="Page_37">[37]</a></span> -stalks. Put these ingredients into a soup kettle and season -them with pepper: the ham will make it salt enough. Add -a head of celery cut small, or a large table-spoonful of celery -seed tied up in a bit of clear muslin to prevent its dispersing. -Put in two quarts of water, cover the kettle, and let it boil -slowly till every thing is sufficiently done, and the fish and -ham quite tender. Skim it frequently. Boil in another vessel -a quart of rich milk, in which you have melted a quarter of -a pound of butter divided into small bits and rolled in flour. -Pour it hot to the soup, and stir in at the last the beaten yolks -of four eggs. Give it another boil, just to take off the rawness -of the eggs, and then put it into a tureen, taking out the -bag of celery seed before you send the soup to table, and -adding some toasted bread cut into small squares. In making -toast for soup, cut the bread thick, and pare off all the crust.</p> - -<p>Before you send it to table, remove the back-bones of the -cat-fish.</p> - -<p>Eel soup may be made in the same manner: chicken soup also.</p> - - -<h3>LOBSTER SOUP.</h3> -<p>Have ready a good broth made of a knuckle of veal boiled -slowly in as much water as will cover it, till the meat is reduced -to rags. It must then be well strained.</p> - -<p>Having boiled three fine middle-sized lobsters, extract all the -meat from the body and claws. Bruise part of the coral in a -mortar, and also an equal quantity of the meat. Mix them -well together. Add mace, nutmeg, cayenne, and a little -grated lemon-peel; and make them up into force-meat balls, -binding the mixture with the yolk of an egg slightly beaten.</p> - -<p>Take three quarts of the veal broth, and put into it the -meat of the lobsters cut into mouthfuls. Boil it together<span class="pagenum"><a name="Page_38" id="Page_38">[38]</a></span> -about twenty minutes. Then thicken it with the remaining -coral, (which you must first rub through a sieve,) and add -the force-meat balls, and a little butter rolled in flour. Simmer -it gently for ten minutes, but do not let it come to a boil, -as that will injure the colour. Pour it into a tureen, and send -it to table immediately.</p> - - -<h3>OYSTER SOUP.</h3> -<p>Season two quarts of oysters with a little cayenne. Then -take them out of the liquor. Grate and roll fine a dozen -crackers. Put them into the liquor with a large lump of -fresh butter. When the grated biscuit has quite dissolved, -add a quart of milk with a grated nutmeg, and a dozen -blades of mace; and, if in season, a head of celery split -fine and cut into small pieces. Season it to your taste with -pepper.</p> - -<p>Mix the whole together, and set it in a closely covered -vessel over a slow fire. When it comes to a boil, put in the -oysters; and when it comes to a boil again, they will be sufficiently -done.</p> - -<p>Before you send it to table put into the tureen some toasted -bread cut into small squares, omitting the crust.</p> - - -<h3>ANOTHER OYSTER SOUP.</h3> -<p>Take two quarts of large oysters. Strain their liquor into -a soup pan; season it with a tea-spoonful of whole pepper, a tea-spoonful -of grated nutmeg, the same quantity of whole cloves, -and seven or eight blades of mace. If the oysters are fresh, -add a large tea-spoonful of salt; if they are salt oysters, none<span class="pagenum"><a name="Page_39" id="Page_39">[39]</a></span> -is requisite. Set the pan on hot coals, and boil it slowly (skimming -it when necessary) till you find that it is sufficiently -flavoured with the taste of the spice. In the mean time -(having cut out the hard part) chop the oysters fine, with some -hard-boiled yolk of egg. Take the liquor from the fire, -and strain out the spice from it. Then return it to the soup pan, -and put the chopped oysters into it, with whatever liquid may -have continued about them. Add a quarter of a pound of butter, -divided into little bits and rolled in flour. Cover the pan, -and let it boil hard about five minutes. If oysters are cooked -too much they become tough and tasteless.</p> - - -<h3>CLAM SOUP.</h3> -<p>Having put your clams into a pot of boiling water to make -them open easily, take them from the shells, carefully saving -the liquor. To the liquor of fifty opened clams, allow -three quarts of water. Mix the water with the liquor of the -clams and put it into a large pot with a knuckle of veal, the -bone of which should be chopped in four places. When it -has simmered slowly three hours, put in a large bunch of -sweet herbs, a beaten nutmeg, a tea-spoonful of mace, and a -table-spoonful of whole pepper, but no salt, as the salt of the -clam liquor will be sufficient. Stew it slowly an hour longer, -and then strain it. When you have returned the liquor to the -pot, add a quarter of a pound of butter divided into four and -each bit rolled in flour. Then put in the clams, (having cut -them in pieces,) and let it boil fifteen minutes. Send it to -table with toasted bread in it cut into dice.</p> - -<p>This soup will be greatly improved by the addition of small -force-meat balls. Make them of cold minced veal or chicken, -mixed with equal quantities of chopped suet and sweet mar<span class="pagenum"><a name="Page_40" id="Page_40">[40]</a></span>joram, -and a smaller proportion of hard-boiled egg, grated -lemon-peel, and powdered nutmeg. Pound all the ingredients -together in a mortar, adding a little pepper and salt. Break -in a raw egg or two (in proportion to the quantity) to bind the -whole together and prevent it from crumbling to pieces. -When thoroughly mixed, make the force-meat into small balls, -and let them boil ten minutes in the soup, shortly before you -send it to table. If you are obliged to make them of raw veal -or raw chicken they must boil longer.</p> - -<p>It will be a great improvement first to pound the clams in -a mortar.</p> - -<p>Oyster soup may be made in this manner.</p> - - -<h3>PLAIN CLAM SOUP.</h3> -<p>Take a hundred clams, well washed, and put them into a -large pot of boiling water. This will cause the shells to open. -As they open take them out, and extract the clams, taking -care to save the liquor. Mix with the liquor a quart of water, -(or what will be much better, a quart of milk,) and thicken -it with butter rolled in flour. Add a small bunch of sweet -marjoram, and a large table-spoonful of whole pepper. Put -the liquid into a pot over a moderate fire. Make some little -round dumplings (about the size of a hickory nut) of flour and -butter, and put them into the soup. When it comes to a boil, -put in the clams, and keep them boiling an hour. Take them -out before you send the soup to table.</p> - -<p>When the soup is done, take out the sweet marjoram. -Have ready some toasted bread cut into small squares or dice. -Put it into the soup before you send it to table.</p> - -<p>You may make oyster soup in a similar manner.</p> - -<p><span class="pagenum"><a name="Page_41" id="Page_41">[41]</a></span></p> - - -<h3>WATER SOUCHY.</h3> -<p>Cut up four flounders, or half a dozen perch, two onions, -and a bunch of parsley. Put them into three quarts of water, -and boil them till the fish go entirely to pieces, and dissolve -in the water. Then strain the liquor through a sieve and -put it into a kettle or stew-pan. Have ready a few more fish -with the heads, tails, and fins removed, and the brown skin -taken off. Cut little notches in them, and lay them for a short -time in very cold water. Then put them into the stew-pan -with the liquor or soup-stock of the first fish. Season with -pepper, salt, and mace, and add half a pint of white wine or -two table-spoonfuls of vinegar. Boil it gently for a quarter of -an hour, and skim it well.</p> - -<p>Provide some parsley roots, cut into slices and boiled till -very tender; and also a quantity of parsley leaves boiled nice -and green. After the fish-pan has boiled moderately fifteen -minutes, take it off the fire, and put in the parsley roots; also -a little mushroom catchup.</p> - -<p>Take out the fish and lay them in a broad deep dish, or in -a tureen, and then pour on the soup very gently for fear of -breaking them. Strew the green parsley leaves over the top. -Have ready plates of bread and butter, which it is customary -to eat with water souchy.</p> - -<p>You may omit the wine or vinegar, and flavour the soup -just before you take it from the fire with essence of anchovy, or -with any other of the essences and compound fish-sauces that -are in general use.</p> - -<p>Water souchy (commonly pronounced <i>sookey</i>) is a Dutch -soup. It may be made of any sort of small fish; but flounders -and perch are generally used for it. It is very good -made of carp.</p> - - -<p><span class="pagenum"><a name="Page_42" id="Page_42">[42]</a></span></p> - -<div class="footnotes"><h3>FOOTNOTES:</h3> -<ol> -<li class="footnote"> - -<p><a name="Footnote-B" id="Footnote-B"></a> The carrots should be put in early, as they require a long time to -boil; if full grown, at least three hours.</p> -<span class="label">[<a title="Return to text." href="#Anchor-B">B</a>]</span> </li> - -<li class="footnote"> - -<p><a name="Footnote-C" id="Footnote-C"></a> You may greatly improve the colour by pounding a handful of -spinach in a mortar, straining the juice, and adding it to the soup -about a quarter of an hour before it has done boiling.</p> -<span class="label">[<a title="Return to text." href="#Anchor-C">C</a>]</span> </li> -</ol> -</div> - - -<hr class="chap" /> - -<h2><a name="FISH" id="FISH">FISH.</a></h2> - - -<h3>REMARKS.</h3> -<p>In choosing fresh fish, select only those that are thick and -firm, with bright scales and stiff fins; the gills a very lively -red, and the eyes full and prominent. In the summer, as -soon as they are brought home, clean them, and put them in -ice till you are ready to cook them; and even then do not attempt -to keep a fresh fish till next day. Mackerel cannot be -cooked too soon, as they spoil more readily than any other fish.</p> - -<p>Oysters in the shell may be kept from a week to a fortnight, -by the following process. Cover them with water, and wash -them clean with a birch broom. Then lay them with the deep -or concave part of the shell undermost, and sprinkle each of -them well with salt and Indian meal. Fill up the tub with -cold water. Repeat this every day; first pouring off the liquid -of the day before.</p> - -<p>The tub must stand all the time in a cool cellar, and be covered -well with an old blanket, carpeting, or something of the sort.</p> - -<p>If carefully attended to, oysters kept in this manner will not -only live but fatten.</p> - -<p>It is customary to eat fish only at the commencement of the -dinner. Fish and soup are generally served up alone, before any -of the other dishes appear, and with no vegetable but potatoes; -it being considered a solecism in good taste to accompany them -with any of the other productions of the garden except a little -horse-radish, parsley, &c. as garnishing.</p> - -<p>In England and at the most fashionable tables in America, -bread only is eaten with fish. To this rule salt cod is an -exception.</p> - -<p><span class="pagenum"><a name="Page_43" id="Page_43">[43]</a></span></p> - - -<h3>TO BOIL FRESH SALMON.</h3> -<p>Scale and clean the fish, handling it as little as possible, -and cutting it open no more than is absolutely necessary. -Place it on the strainer of a large fish-kettle and fill it up with -cold water. Throw in a handful of salt. Let it boil slowly. -The length of time depends on the size and weight of the fish. -You may allow a quarter of an hour to each pound; but experience -alone can determine the exact time. It must however -be thoroughly done, as nothing is more disgusting than fish -that is under-cooked. You may try it with a fork. Skim it -well or the colour will be bad.</p> - -<p>The minute it is completely boiled, lift up the strainer and -rest it across the top of the kettle, that the fish may drain, -and then, if you cannot send it to table immediately, cover it -with a soft napkin or flannel several folds double, to keep it -firm by absorbing the moisture.</p> - -<p>Send it to table on a hot dish. Garnish with scraped horseradish -and curled parsley. Have ready a small tureen of lobster -sauce to accompany the salmon.</p> - -<p>Take what is left of it after dinner, and put it into a deep -dish with a close cover. Having saved some of the water -in which the fish was boiled, take a quart of it, and season it -with half an ounce of whole pepper, and half an ounce of whole -cloves, half a pint of the best vinegar, and a tea-spoonful of -salt. Boil it; and when cold, pour it over the fish, and cover it -closely again. In a cold place, and set on ice, it will keep a -day or two, and may be eaten at breakfast or supper.</p> - -<p>If much of the salmon has been left, you must proportion a -larger quantity of the pickle.</p> - -<p>Boil salmon trout in a similar manner.</p> - -<p><span class="pagenum"><a name="Page_44" id="Page_44">[44]</a></span></p> - - -<h3>TO BAKE FRESH SALMON WHOLE.</h3> -<p>Having cleaned a small or moderate sized salmon, season -it with salt, pepper, and powdered mace rubbed on it both -outside and in. Skewer it with the tail turned round and put -to the mouth. Lay it on a stand or trivet in a deep dish or -pan, and stick it over with bits of butter rolled in flour. Put -it into the oven, and baste it occasionally, while baking, with -its own drippings.</p> - -<p>Garnish it with horseradish and sprigs of curled parsley, laid -alternately round the edge of the dish; and send to table with -it a small tureen of lobster sauce.</p> - -<p>Salmon trout may be drest in the same manner.</p> - - -<h3>SALMON BAKED IN SLICES.</h3> -<p>Take out the bone and cut the flesh into slices. Season them -with cayenne and salt. Melt two ounces of butter that has -been rolled in flour, in a half pint of water, and mix with it -two large glasses of port wine, two table-spoonfuls of catchup, -and two of soy. This allowance is for a small quantity of -salmon. For a large dish you must proportion the ingredients -accordingly. You may add the juice of a large lemon. -Mix all well. Then strain it and pour it over the slices -of salmon. Tie a sheet of buttered paper over the dish, -and put it into the oven.</p> - -<p>You may bake trout or carp in the same manner.</p> - -<p><span class="pagenum"><a name="Page_45" id="Page_45">[45]</a></span></p> - - -<h3>SALMON STEAKS.</h3> -<p>Split the salmon and take out the bone as nicely as possible, -without mangling the flesh. Then cut it into fillets or steaks -about an inch thick. Dry them lightly in a cloth, and dredge -them with flour. Take care not to squeeze or press them. -Have ready some clear bright coals, such as are fit for beef-steaks. -Let the gridiron be clean and bright, and rub the bars -with chalk to prevent the fish from sticking. Broil the slices -thoroughly, turning them with steak tongs. Send them to -table hot, wrapped in the folds of a napkin that has been -heated. Serve up with them anchovy, or prawn, or lobster -sauce.</p> - -<p>Many epicures consider this the best way of cooking salmon.</p> - -<p>Another way, perhaps still nicer, is to take some pieces of -white paper and butter them well. Wrap in each a slice of -salmon, securing the paper around them with a string or pins. -Lay them on a gridiron, and broil them over a clear but moderate -fire, till thoroughly done. Take off the paper, and -send the cutlets to table hot, garnished with fried parsley.</p> - -<p>Serve up with them prawn or lobster sauce in a boat.</p> - - -<h3>PICKLED SALMON.</h3> -<p>Take a fine fresh salmon, and having cleaned it, cut it into -large pieces, and boil it in salted water as if for eating. Then -drain it, wrap it in a dry cloth, and set it in a cold place till next -day. Then make the pickle, which must be in proportion to the -quantity of fish. To one quart of the water in which the -salmon was boiled, allow two quarts of the best vinegar, one -ounce of whole black pepper, one nutmeg grated, and<span class="pagenum"><a name="Page_46" id="Page_46">[46]</a></span> -a dozen blades of mace. Boil all these together in a kettle -closely covered to prevent the flavour from evaporating. When -the vinegar thus prepared is quite cold, pour it over the salmon, -and put on the top a table-spoonful of sweet oil, which will -make it keep the longer.</p> - -<p>Cover it closely, put it in a dry cool place, and it will be -good for many months.</p> - -<p>This is the nicest way of preserving salmon, and is approved -by all who have tried it. Garnish with fennel.</p> - - -<h3>SMOKED SALMON.</h3> -<p>Cut the fish up the back; clean, and scale it, and take out -the roe, but do not wash it. Take the bone neatly out. Rub -it well inside and out with a mixture of salt and fine Havanna -sugar, in equal quantities, and a small portion of saltpetre. -Cover the fish with a board on which weights are placed to -press it down, and let it lie thus for two days and two nights. -Drain it from the salt, wipe it dry, stretch it open, and fasten -it so with pieces of stick. Then hang it up and smoke it over -a wood fire. It will be smoked sufficiently in five or six -days.</p> - -<p>When you wish to eat it, cut off slices, soak them awhile -in lukewarm water, and broil them for breakfast.</p> - - -<h3>TO BOIL HALIBUT.</h3> -<p>Halibut is seldom cooked whole; a piece weighing from -four to six pounds being generally thought sufficient. Score -deeply the skin of the back, and when you put it into the -kettle lay it on the strainer with the back undermost. Cover<span class="pagenum"><a name="Page_47" id="Page_47">[47]</a></span> -it with cold water, and throw in a handful of salt. Do not -let it come to a boil too fast. Skim it carefully, and when it -has boiled hard a few minutes, hang the kettle higher, or -diminish the fire under it, so as to let it simmer for about -thirty or thirty-five minutes. Then drain it, and send it to -table, garnished with alternate heaps of grated horse-radish -and curled parsley, and accompanied by a boat of egg-sauce.</p> - -<p>What is left of the halibut, you may prepare for the supper-table -by mincing it when cold, and seasoning it with a dressing -of salt, cayenne, sweet oil, hard-boiled yolk of egg, and a -large proportion of vinegar.</p> - - -<h3>HALIBUT CUTLETS.</h3> -<p>Cut your halibut into steaks or cutlets about an inch thick. -Wipe them with a dry cloth, and season them with salt and -cayenne pepper. Have ready a pan of yolk of egg well -beaten, and a large flat dish of grated bread crumbs.</p> - -<p>Put some fresh lard or clarified beef dripping into a frying -pan, and hold it over a clear fire till it boils. Dip your cutlets -into the beaten egg, and then into the bread crumbs. Fry -them of a light brown. Serve them up hot, with the gravy in -the bottom of the dish.</p> - -<p>Salmon or any large fish may be fried in the same manner.</p> - -<p>Halibut cutlets are very fine cut quite thin and fried in the -best sweet oil, omitting the egg and bread crumbs.</p> - - -<h3>TO BROIL MACKEREL.</h3> -<p>Mackerel cannot be eaten in perfection except at the sea -side, where it can be had immediately out of the water. It<span class="pagenum"><a name="Page_48" id="Page_48">[48]</a></span> -loses its flavour in a very few hours, and spoils sooner than -any other fish. Broiling is the best way of cooking it.</p> - -<p>Clean two fine fresh mackerel, and wipe them dry with a -cloth. Split them open and rub them with salt. Spread some -very bright coals on the hearth, and set the gridiron over them -well greased. Lay on the mackerel, and broil them very -nicely, taking care not to let them burn. When one side is -quite done, turn them on the other. Lay them on a hot dish, -and butter and pepper them before they go to table. Garnish -them with lumps or pats of minced parsley mixed with butter, -pepper and salt.</p> - - -<h3>BOILED MACKEREL.</h3> -<p>Clean the mackerel well, and let them lie a short time in -vinegar and water. Then put them into the fish-kettle with -cold water and a handful of salt. Boil them slowly. If -small, they will be sufficiently cooked in twenty minutes. -When the eye starts and the tail splits they are done. Take -them up immediately on finding them boiled enough. If they -stand any time in the water they will break.</p> - -<p>Serve them up with parsley sauce, and garnish the dish -with lumps of minced parsley.</p> - -<p>They are eaten with mustard.</p> - -<p>For boiling, choose those that have soft roes.</p> - -<p>Another way is to put them in cold salt and water, and let -them warm gradually for an hour. Then give them one hard -boil, and they will be done.</p> - -<p><span class="pagenum"><a name="Page_49" id="Page_49">[49]</a></span></p> - - -<h3>TO BOIL SALT CODFISH.</h3> -<p>The day previous to that on which it is to be eaten, take the -fish about four o'clock in the afternoon, and put it into a kettle -of cold water. Then place it within the kitchen fire-place, so -as to keep it blood-warm. Next morning at ten, take out the -fish, scrub it clean with a hard brush, and put it into a kettle -of fresh cold water, into which a jill of molasses has been -stirred. The molasses will be found an improvement. Place -the kettle again near the fire, until about twenty minutes before -dinner. Then hang it over the fire, and boil it hard a -quarter of an hour, or a little more.</p> - -<p>When done, drain it, and cut it into large pieces. Wrap -them closely in a fine napkin and send them to table on a -large dish, garnished round the edge with hard-boiled eggs, -either cut in half, or in circular slices, yolks and whites together. -Have ready in a small tureen, egg-sauce made with -drawn butter, thickened with hard-boiled eggs chopped fine. -Place on one side of the fish a dish of mashed potatoes, on the -other a dish of boiled parsnips.</p> - -<p>The most usual way of preparing salt cod for eating when -it comes to table, is (after picking out all the bones) to mince -it fine on your plate, and mix it with mashed potato, parsnip, -and egg-sauce; seasoning it to your taste with cayenne and -mustard. What is left may be prepared for breakfast next -morning. It should be put into a skillet or spider, which -must be well buttered inside, and set over hot coals to warm -and brown. Or it may be made up into small cakes and fried.</p> - -<p>You may add to the mixture onions boiled and chopped.</p> - -<p><span class="pagenum"><a name="Page_50" id="Page_50">[50]</a></span></p> - - -<h3>TO BOIL FRESH COD.</h3> -<p>Having washed and cleaned the fish, leave out the roe and -liver; rub some salt on the inside, and if the weather is very -cold you may keep it till next day. Put sufficient water in -the fish-kettle to cover the fish very well, and add to the water -a large handful of salt. As soon as the salt is entirely melted -put in the fish. A very small codfish will be done in about -twenty minutes, (after the water has boiled;) a large one will -take half an hour, or more. Garnish with the roe and liver -fried, or with scraped horseradish. Send it to table with -oyster-sauce in a boat. Or you may make a sauce by flavouring -your melted butter with a glass of port wine, and a -table-spoonful or more, of soy.</p> - - -<h3>ANOTHER WAY OF BOILING FRESH COD.</h3> -<p>Put the fish into cold water with a handful of salt, and let -it slowly and gradually warm for three hours if the cod is -large, and two hours if it is small. Then increase the fire, -and boil it hard for a few minutes only.</p> - - -<h3>BAKED SHAD.</h3> -<p>Keep on the head and fins. Make a force-meat or stuffing -of grated bread crumbs, cold boiled ham or bacon minced fine, -sweet marjoram, red pepper, and a little powdered mace or -cloves. Moisten it with beaten yolk of egg. Stuff the inside -of the fish with it, reserving a little to rub over the -outside, having first rubbed the fish all over with yolk of egg<span class="pagenum"><a name="Page_51" id="Page_51">[51]</a></span>. -Lay the fish in a deep pan, patting its tail to its mouth. Pour -into the bottom of the pan a little water, and add a jill of -port wine, and a piece of butter rolled in flour. Bake it well, -and when it is done, send it to table with the gravy poured -round it. Garnish with slices of lemon.</p> - -<p>Any fish may be baked in the same manner.</p> - -<p>A large fish of ten or twelve pounds weight, will require -about two hours baking.</p> - - -<h3>TO BROIL A SHAD.</h3> -<p>Split and wash the shad, and afterwards dry it in a cloth. -Season it with salt and pepper. Have ready a bed of clear -bright coals. Grease your gridiron well, and as soon as it is -hot lay the shad upon it, and broil it for about a quarter of an -hour or more, according to the thickness. Butter it well, and -send it to table. You may serve with it melted butter in a -sauce-boat.</p> - -<p>Or you may cut it into three pieces and broil it without -splitting. It will then, of course, require a longer time. If -done in this manner, send it to table with melted butter poured -over it.</p> - - -<h3>BOILED ROCK-FISH.</h3> -<p>Having cleaned the rock-fish, put it into a fish-kettle with -water enough to cover it well, having first dissolved a handful -of salt in the water. Set it over a moderate fire, and do not -let it boil too fast. Skim it well.</p> - -<p>When done, drain it, and put it on a large dish. Have -ready a few eggs boiled hard. Cut them in half, and lay<span class="pagenum"><a name="Page_52" id="Page_52">[52]</a></span> -them closely on the back of the fish in a straight line from -the head to the tail. Send with it in a boat, celery sauce -flavoured with a little cayenne.</p> - - -<h3>SEA BASS OR BLACK FISH.</h3> -<p>May be boiled and served up in the above manner.</p> - - -<h3>PICKLED ROCK-FISH.</h3> -<p>Have ready a large rock-fish. Put on your fish-kettle with -a sufficiency of water to cover the fish amply; spring or pump -water is best. As soon as the water boils, throw in a tea-cup -full of salt, and put in the fish. Boil it gently for about -half an hour, skimming it well. Then take it out, and drain -it, laying it slantingly. Reserve a part of the water in which -the fish has been boiled, and season it to your taste with -whole cloves, pepper, and mace. Boil it up to extract the -strength from the spice, and after it has boiled add to it an -equal quantity of the best vinegar. You must have enough -of this liquid to cover the fish again. When the fish is quite -cold, cut off the head and tail, and cut the body into large -pieces, extracting the back-bone. Put it into a stone jar, -and when the spiced liquor is cold, pour it on the fish, -cover the jar closely, and set it in a cool place. It will be fit -for use in a day or two, and if well secured from the air, and -put into a cold place will keep a fortnight.</p> - - -<h3>FRIED PERCH.</h3> -<p>Having cleaned the fish and dried them with a cloth, lay -them, side by side, on a board or large dish; sprinkle them<span class="pagenum"><a name="Page_53" id="Page_53">[53]</a></span> -with salt, and dredge them with flour. After a while turn them, -and salt and dredge the other side. Put some lard or fresh -beef-dripping into a frying-pan, and hold it over the fire. -When the lard boils, put in the fish and fry them of a yellowish -brown. Send to table with them in a boat, melted -butter flavoured with soy or catchup.</p> - -<p>Flounders or other small fish may be fried in the same -manner. Also tutaug or porgies.</p> - -<p>You may know when the lard or dripping is hot enough, by -dipping in the tail of one of the fish. If it becomes crisp immediately, -the lard is in a proper state for frying. Or you -may try it with a piece of stale bread, which will become brown -directly, if the lard is in order.</p> - -<p>There should always be enough of lard to cover the fish -entirely. After they have fried five minutes on one side, turn -them and fry them five minutes on the other. Skim the lard -or dripping always before you put in the fish.</p> - - -<h3>TO FRY TROUT.</h3> -<p>Having cleaned the fish, and cut off the fins, dredge them -with flour. Have ready some beaten yolk of egg, and in a -separate dish some grated bread crumbs. Dip each fish into -the egg, and then strew them with bread crumbs. Put some -butter or fresh beef-dripping into a frying-pan, and hold it over -the fire till it is boiling hot; then, (having skimmed it,) put -in the fish and fry them.</p> - -<p>Prepare some melted butter with a spoonful of mushroom-catchup -and a spoonful of lemon-pickle stirred into it. Send -it to table in a sauce-boat to eat with the fish.</p> - -<p>You may fry carp and flounders in the same manner.</p> - -<p><span class="pagenum"><a name="Page_54" id="Page_54">[54]</a></span></p> - - -<h3>TO BOIL TROUT.</h3> -<p>Put a handful of salt into the water. When it boils put in -the trout. Boil them fast about twenty minutes, according to -their size.</p> - -<p>For sauce, send with them melted butter, and put some soy -into it; or flavour it with catchup.</p> - - -<h3>FRIED SEA BASS.</h3> -<p>Score the fish on the back with a knife, and season them -with salt and cayenne pepper. Cut some small onions in -round slices, and chop fine a bunch of parsley. Put some -butter into a frying-pan over the fire, and when it is boiling -hot lay in the fish. When they are about half done put the -onions and parsley into the pan. Keep turning the fish that -the onions and parsley may adhere to both sides. When -quite done, put them into the dish in which they are to go to -table, and garnish the edge of the dish with hard boiled eggs -cut in round slices.</p> - -<p>Make in the pan in which they have been fried, a gravy, by -adding some butter rolled in flour, and a small quantity of -vinegar. Pour it into the dish with the fish.</p> - - -<h3>STURGEON CUTLETS OR STEAKS.</h3> -<p>This is the most approved way of dressing sturgeon. -Carefully take off the skin, as its oiliness will give the fish a -strong and disagreeable taste when cooked. Cut from the -tail-piece slices about half an inch thick, rub them with salt, -and broil them over a clear fire of bright coals. Butter them,<span class="pagenum"><a name="Page_55" id="Page_55">[55]</a></span> -sprinkle them with cayenne pepper, and send them to table -hot, garnished with sliced lemon, as lemon-juice is generally -squeezed over them when eaten.</p> - -<p>Another way is to make a seasoning of bread crumbs, sweet -herbs, pepper and salt. First dip the slices of sturgeon in -beaten yolk of egg, then cover them with seasoning, wrap -them up closely in sheets of white paper well buttered, broil -them over a clear fire, and send them to table either with or -without the papers.</p> - - -<h3>STEWED CARP.</h3> -<p>Having cut off the head, tail, and fins, season the carp with -salt, pepper, and powdered mace, both inside and out. Rub -the seasoning on very well, and let them lay in it an hour. -Then put them into a stew-pan with a little parsley shred fine, -a whole onion, a little sweet marjoram, a tea-cup of thick -cream or very rich milk, and a lump of butter rolled in flour. -Pour in sufficient water to cover the carp, and let it stew half -an hour. Some port wine will improve it.</p> - -<p>Perch may be done in the same way.</p> - -<p>You may dress a piece of sturgeon in this manner, but you -must first boil it for twenty minutes to extract the oil. Take -off the skin before you proceed to stew the fish.</p> - - -<h3>CHOWDER.</h3> -<p>Take half a pound of salt pork, and having half boiled -it, cut it into slips, and with some of them cover the bottom -of a pot. Then strew on some sliced onion. Have ready a large -fresh cod, or an equal quantity of haddock, tutaug, or any<span class="pagenum"><a name="Page_56" id="Page_56">[56]</a></span> -other firm fish. Cut the fish into large pieces, and lay part -of it on the pork and onions. Season it with pepper. Then -cover it with a layer of biscuit, or crackers that have been -previously soaked in milk or water. You may add also a -layer of sliced potatoes.</p> - -<p>Next proceed with a second layer of pork, onions, fish, &c. -and continue as before till the pot is nearly full; finishing -with soaked crackers. Pour in about a pint and a half of cold -water. Cover it close, set it on hot coals, and let it simmer -about an hour. Then skim it, and turn it out into a deep dish. -Leave the gravy in the pot till you have thickened it with a -bit of butter rolled in flour, and some chopped parsley. -Then give it one boil up, and pour it hot into the dish.</p> - -<p>Chowder may be made of clams, first cutting off the hard -part.</p> - - -<h3>TO KEEP FRESH SHAD.</h3> -<p>Having cleaned the fish, split it down the back, and lay it -(with the skin side downward) upon a large dish. Mix together -a large table-spoonful of brown sugar, a small tea-spoonful -of salt, and a tea-spoonful of cayenne pepper. Cover -the shad with this mixture, spread on evenly, and let it rest in -it till next day, (unless you want it the same evening,) keeping -it in a cold place.</p> - -<p>Immediately before cooking, wipe the seasoning <em>entirely off</em>, -and dry the shad in a clean cloth. Then broil it in the usual -manner.</p> - -<p>This way of keeping shad a day or two is much better than -to salt or corn it. Prepared as above it will look and taste as -if perfectly fresh. Any other fish may be kept in this manner.</p> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_57" id="Page_57">[57]</a></span></p> - - - - -<h2><a name="SHELL_FISH" id="SHELL_FISH">SHELL FISH.</a></h2> - - -<h3>PICKLED OYSTERS.</h3> -<p>Take a hundred and fifty fine large oysters, and pick off -carefully the bits of shell that may be sticking to them. Lay -the oysters in a deep dish, and then strain the liquor over -them. Put them into an iron skillet that is lined with porcelain, -and add salt to your taste. Without salt they will not -be firm enough. Set the skillet on hot coals, and allow the -oysters to simmer till they are heated all through, but not till -they boil. Then take out the oysters and put them into a -stone jar, leaving the liquor in the skillet. Add to it a pint -of clear cider vinegar, a large tea-spoonful of blades of mace, -three dozen whole cloves, and three dozen whole pepper -corns. Let it come to a boil, and when the oysters are quite -cold in the jar, pour the liquor on them.</p> - -<p>They are fit for use immediately, but are better the next -day. In cold weather they will keep a week.</p> - -<p>If you intend sending them a considerable distance you -must allow the oysters to boil, and double the proportions of -the pickle and spice.</p> - - -<h3>FRIED OYSTERS.</h3> -<p>Get the largest and finest oysters. After they are taken -from the shell wipe each of them quite dry with a cloth. -Then beat up in a pan yolk of egg and milk, (in the proportion -of two yolks to half a jill or a wine glass of milk,) and have<span class="pagenum"><a name="Page_58" id="Page_58">[58]</a></span> -some stale bread grated very fine in a large flat dish. Cut up at -least half a pound of fresh butter in the frying-pan, and hold -it over the fire till it is boiling hot. Dip the oysters all over -lightly in the mixture of egg and milk, and then roll them -up and down in the grated bread, making as many crumbs -stick to them as you can.</p> - -<p>Put them into the frying-pan of hot butter, and keep it over -a hot fire. Fry them brown, turning them that they may be -equally browned on both sides. If properly done they will -be crisp, and not greasy.</p> - -<p>Serve them dry in a hot dish, and do not pour over them the -butter that may be left in the pan when they are fried.</p> - -<p>Instead of grated bread you may use crackers finely -powdered.</p> - - -<h3>SCOLLOPED OYSTERS.</h3> -<p>Having grated a sufficiency of stale bread, butter a deep -dish, and line the sides and bottom thickly with bread crumbs. -Then put in a layer of seasoned oysters, with a few very -small bits of butter on them. Cover them thickly with -crumbs, and put in another layer of oysters and butter, till the -dish is filled up, having a thick layer of crumbs on the top. -Put the dish into an oven, and bake them a very short time, or -they will shrivel. Serve them up hot.</p> - -<p>You may bake them in large clam shells, or in the tin -scollop shells made for the purpose. Butter the bottom of -each shell; sprinkle it with bread crumbs; lay on the oysters -seasoned with cayenne and nutmeg, and put a morsel of -butter on each. Fill up the shells with a little of the oyster<span class="pagenum"><a name="Page_59" id="Page_59">[59]</a></span> -liquor thickened with bread crumbs, and set them on a -gridiron over coals, browning them afterwards with a red-hot -shovel. Oysters are very nice taken whole out of the -shells, and broiled.</p> - - -<h3>STEWED OYSTERS.</h3> -<p>Put the oysters into a sieve, and set it on a pan to drain the -liquor from them. Then cut off the hard part, and put the -oysters into a stew-pan with some whole pepper, a few blades -of mace, and some grated nutmeg. Add a small piece of -butter rolled in flour. Then pour over them about half -of the liquor, or a little more. Set the pan on hot coals, and -simmer them gently about five minutes. Try one, and if it -tastes raw cook them a little longer. Make some thin slices -of toast, having cut off all the crust. Butter the toast and lay -it in the bottom of a deep dish. Put the oysters upon it with -the liquor in which they were stewed.</p> - -<p>The liquor of oysters should never be thickened by stirring -in flour. It spoils the taste, and gives them a sodden and -disagreeable appearance, and is no longer practised by good -cooks. A little cream is a fine improvement to stewed oysters.</p> - - -<h3>OYSTER FRITTERS.</h3> -<p>Have ready some of the finest and largest oysters; drain -them from the liquor and wipe them dry.</p> - -<p>Beat six eggs very light, and stir into them gradually six -table-spoonfuls of fine sifted flour. Add by degrees a pint -and a half of rich milk and some grated nutmeg, and beat it -to a smooth batter.</p> - -<p><span class="pagenum"><a name="Page_60" id="Page_60">[60]</a></span></p> - -<p>Make your frying-pan very hot, and put into it a piece of -butter or lard. When it has melted and begins to froth, put -in a small ladle-full of the batter, drop an oyster in the middle -of it, and fry it of a light brown. Send them to table hot.</p> - -<p>If you find your batter too thin, so that it spreads too much -in the frying-pan, add a little more flour beaten well into it. -If it is too thick, thin it with some additional milk.</p> - - -<h3>OYSTER PIE.</h3> -<p>Make a puff-paste, in the proportion of a pound and a half -of fresh butter to two pounds of sifted flour. Roll it out -rather thick, into two sheets. Butter a deep dish, and line the -bottom and sides of it with paste. Fill it up with crusts of -bread for the purpose of supporting the lid while it is baking, -as the oysters will be too much done if they are cooked in the -pie. Cover it with the other sheet of paste, having first -buttered the flat rim of the dish. Notch the edges of the pie -handsomely, or ornament them with leaves of paste which -you may form with tin cutters made for the purpose. Make -a little slit in the middle of the lid, and stick firmly into it a -paste tulip or other flower. Put the dish into a moderate -oven, and while the paste is baking prepare the oysters, which -should be large and fresh. Put them into a stew-pan with -half their liquor thickened with yolk of egg boiled hard -and grated, enriched with pieces of butter rolled in bread -crumbs, and seasoned with mace and nutmeg. Stew the -oysters five minutes. When the paste is baked, carefully -take off the lid, remove the pieces of bread, and put in the -oysters and gravy. Replace the lid, and send the pie to table -warm.</p> - -<p><span class="pagenum"><a name="Page_61" id="Page_61">[61]</a></span></p> - - -<h3>TO BOIL A LOBSTER.</h3> -<p>Put a handful of salt into a large kettle or pot of boiling -water. When the water boils very hard put in the lobster, -having first brushed it, and tied the claws together with a bit -of twine. Keep it boiling from half an hour to an hour in -proportion to its size. If boiled too long the meat will be hard -and stringy. When it is done, take it out, lay it on its claws -to drain, and then wipe it dry. Send it to table cold, with -the body and tail split open, and the claws taken off. -Lay the large claws next to the body, and the small ones outside. -Garnish with double parsley.</p> - -<p>It is scarcely necessary to mention that the head of a lobster, -and what are called the lady-fingers are not to be eaten.</p> - - -<h3>TO DRESS LOBSTER COLD</h3> -<p>Put a table-spoonful of cold water on a clean plate, and -with the back of a wooden spoon mash into it the coral or -scarlet meat of the lobster, adding a salt-spoonful of salt, and -about the same quantity of cayenne. On another part of the -plate mix well together with the back of the spoon two table-spoonfuls -of sweet oil, and a tea-spoonful of made mustard. -Then mix the whole till they are well incorporated and perfectly -smooth, adding, at the last, one table-spoonful of -vinegar, and two more of oil.</p> - -<p>This quantity of seasoning is for a small lobster. For a -large one, more of course will be required. Many persons add -a tea-spoonful of powdered white sugar, thinking that it gives -a mellowness to the whole.</p> - -<p>The meat of the body and claws of the lobster must be -carefully extracted from the shell and minced very small.<span class="pagenum"><a name="Page_62" id="Page_62">[62]</a></span> -When the dressing is smoothly and thoroughly amalgamated -mix the meat with it, and let it be handed round to the company.</p> - -<p>The vinegar from a jar of Indian pickle is by some preferred -for lobster dressing.</p> - -<p>You may dress the lobster <em>immediately before</em> you send it -to table. When the dressing and meat are mixed together, -pile it in a deep dish, and smooth it with the back of a spoon. -Stick a bunch of the small claws in the top, and garnish with -curled parsley.</p> - -<p>Very large lobsters are not the best, the meat being coarse -and tough.</p> - - -<h3>STEWED LOBSTER.</h3> -<p>Having boiled the lobster, extract the meat from the shell, -and cut it into very small pieces. Season it with a powdered -nutmeg, a few blades of mace, and cayenne and salt to your -taste. Mix with it a quarter of a pound of fresh butter cut -small, and two glasses of white wine or of vinegar. Put it -into a stew-pan, and set it on hot coals. Stew it about twenty -minutes, keeping the pan closely covered lest the flavour -should evaporate. Serve it up hot.</p> - -<p>If you choose, you can send it to table in the shell, which -must first be nicely cleaned. Strew the meat over with sifted -bread-crumbs, and brown the top with a salamander, or a red -hot shovel held over it.</p> - - -<h3>FRICASSEED LOBSTER.</h3> -<p>Put the lobster into boiling salt and water, and let it boil -according to its size from a quarter of an hour to half an hour.<span class="pagenum"><a name="Page_63" id="Page_63">[63]</a></span> -The intention is to have it parboiled only, as it is afterwards -to be fricasseed. Extract the meat from the shell, and cut it -into small pieces. Season it with red pepper, salt, and -nutmeg; and put it into a stew-pan with as much cream as -will cover it. Keep the lid close; set the pan on hot coals, -and stew it slowly for about as long a time as it was previously -boiled. Just before you take it from the fire, stir in -the beaten yolk of an egg. Send it to table in a small dish -placed on a larger one, and arrange the small claws nicely -round it on the large dish.</p> - - -<h3>POTTED LOBSTER.</h3> -<p>Parboil the lobster in boiling water well salted. Then -pick out all the meat from the body and claws, and beat it in a -mortar with nutmeg, mace, cayenne, and salt, to your taste. -Beat the coral separately. Then put the pounded meat into a -large potting can of block tin with a cover. Press it down -hard, having arranged it in alternate layers of white meat and -coral to give it a marbled or variegated appearance. Cover it -with fresh butter, and put it into a slow oven for half an hour. -When cold, take off the butter and clarify it, by putting -it into a jar, which must be set in a pan of boiling water. -Watch it well, and when it melts, carefully skim off the -buttermilk which will rise to the top. When no more scum -rises, take it off and let it stand for a few minutes to settle, -and then strain it through a sieve.</p> - -<p>Put the lobster into small potting-cans, pressing it down -very hard. Pour the clarified butter over it, and secure the -covers tightly.</p> - -<p>Potted lobster is used to lay between thin slices of bread<span class="pagenum"><a name="Page_64" id="Page_64">[64]</a></span> -as sandwiches. The clarified butter that accompanies it is -excellent for fish sauce.</p> - -<p>Prawns and crabs may be potted in a similar manner.</p> - - -<h3>LOBSTER PIE.</h3> -<p>Put two middle-sized lobsters into boiling salt and water. -When they are half boiled, take the meat from the shell, cut -it into very small pieces, and put it into a pie dish. Break -up the shells, and stew them in a very little water with half -a dozen blades of mace and a grated nutmeg. Then strain -off the liquid. Beat the coral in a mortar, and thicken the -liquid with it. Pour this into the dish of lobster to make the -gravy. Season it with cayenne, salt, and mushroom catchup, -and add bits of butter. Cover it with a lid of paste, made in -the proportion of ten ounces of butter to a pound of flour, -notched handsomely, and ornamented with paste leaves. Do -not send it to table till it has cooled.</p> - - -<h3>TO BOIL PRAWNS.</h3> -<p>Throw a handful of salt into a pot of boiling water. When -it boils very hard, put in the prawns. Let them boil a quarter -of an hour, and when you take them out lay them on a sieve -to drain, and then wipe them on a dry cloth, and put them -aside till quite cold.</p> - -<p>Lay a handful of curled parsley in the middle of a dish. Put -one prawn on the top of it, and lay the others all round, as -close as you can, with the tails outside. Garnish with parsley.</p> - -<p>Eat them with salt, cayenne, sweet oil, mustard and vinegar, -mixed together as for lobsters.</p> - -<p><span class="pagenum"><a name="Page_65" id="Page_65">[65]</a></span></p> - - -<h3>CRABS.</h3> -<p>Crabs are boiled in the same manner, and in serving up -may be arranged like prawns.</p> - - -<h3>HOT CRABS.</h3> -<p>Having boiled the crabs, extract all the meat from the shell, -cut it fine, and season it to your taste with nutmeg, salt, and -cayenne pepper. Add a bit of butter, some grated bread -crumbs, and sufficient vinegar to moisten it. Fill the back-shells -of the crab with the mixture; set it before the fire, and -brown it by holding a red-hot shovel or a salamander a little -above it.</p> - -<p>Cover a large dish with small slices of dry toast with the -crust cut off. Lay on each slice a shell filled with the crab. -The shell of one crab will contain the meat of two.</p> - - -<h3>COLD CRABS.</h3> -<p>Having taken all the meat out of the shells, make a dressing -with sweet oil, salt, cayenne pepper, mustard and vinegar, -as for lobster. You may add to it some hard-boiled yolk -of egg, mashed in the oil. Put the mixture into the back-shells -of the crabs, and serve it up. Garnish with the small -claws laid nicely round.</p> - -<p><span class="pagenum"><a name="Page_66" id="Page_66">[66]</a></span></p> - - -<h3>SOFT CRABS.</h3> -<p>These crabs must be cooked directly, as they will not keep -till next day.</p> - -<p>Remove the spongy substance from each side of the crab, -and also the little sand-bag. Put some lard into a pan, and -when it is boiling hot, fry the crabs in it. After you take -them out, throw in a handful of parsley, and let it crisp; but -withdraw it before it loses its colour. Strew it over the crabs -when you dish them.</p> - -<p>Make the gravy by adding cream or rich milk to the lard, -with some chopped parsley, pepper and salt. Let them all -boil together for a few minutes, and then serve it up in a -sauce-boat.</p> - - -<h3>TERRAPINS.</h3> -<p>Have ready a pot of boiling water. When it is boiling very -hard put in the terrapins, and let them remain in it till quite -dead. Then take them out, pull off the outer skin and the -toe-nails, wash the terrapins in warm water and boil them -again, allowing a tea-spoonful of salt to two terrapins. When -the flesh becomes quite tender so that you can pinch it off, -take them out off the shell, remove the sand-bag, and the gall, -which you must be careful not to break, as it will make the -terrapin so bitter as to be uneatable. Cut up all the other -parts of the inside with the meat, and season it to your -taste with cayenne pepper, nutmeg, and mace. Put all -into a stew-pan with the juice or liquor that it has given out -in cutting up, but not any water. To every two terrapins -allow a quarter of a pound of butter divided into pieces and<span class="pagenum"><a name="Page_67" id="Page_67">[67]</a></span> -rolled in flour, one glass of Madeira, and the yolks of two -eggs. The eggs must be beaten, and not stirred in till a moment -before it goes to table. Keep it closely covered. Stew -it gently till every thing is tender, and serve it up hot in a -deep dish. The entrails are no longer cooked with terrapins.</p> - -<p>Terrapins, after being boiled by the cook, may be brought -to table plain, with all the condiments separate, that the company -may dress them according to taste.</p> - -<p>For this purpose heaters or chafing-dishes must be provided -for each plate.</p> - - -<h3>PICKLED LOBSTER.</h3> -<p>Take half a dozen fine lobsters. Put them into boiling salt -and water, and when they are all done, take them out and -extract all the meat from the shells, leaving that of the claws -as whole as possible, and cutting the flesh of the body into -large pieces nearly of the same size. Season a sufficient -quantity of vinegar very highly with whole pepper-corns, -whole cloves, and whole blades of mace. Put the pieces of -lobster into a stew-pan, and pour on just sufficient vinegar to -keep them well covered. Set it over a moderate fire; and -when it has boiled hard about five minutes, take out the -lobster, and let the pickle boil by itself for a quarter of an -hour. When the pickle and lobster are both cold, put them -together into a broad flat stone jar. Cover it closely, and set -it away in a cool place.</p> - -<p>Eat the pickled lobster with oil, mustard, and vinegar, and -have bread and butter with it.</p> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_68" id="Page_68">[68]</a></span></p> - - - - -<h2><a name="DIRECTIONS_FOR_COOKING_MEAT" id="DIRECTIONS_FOR_COOKING_MEAT">DIRECTIONS FOR COOKING MEAT.</a><br /> - -BEEF.</h2> - - -<h3>GENERAL REMARKS.</h3> -<p>When beef is good, it will have a fine smooth open grain, -and it will feel tender when squeezed or pinched in your -fingers. The lean should be of a bright carnation red, and -the fat white rather than yellow—the suet should be perfectly -white. If the lean looks dark or purplish, and the fat very -yellow, do not buy the meat.</p> - -<p>See that the butcher has properly jointed the meat before it -goes home. For good tables, the pieces generally roasted are -the sirloin and the fore and middle ribs. In genteel houses -other parts are seldom served up as <i>roast-beef</i>. In small families -the ribs are the most convenient pieces. A whole sirloin -is too large, except for a numerous company, but it is the -piece most esteemed.</p> - -<p>The best beef-steaks are those cut from the ribs, or from -the inner part of the sirloin. All other pieces are, for this -purpose, comparatively hard and tough.</p> - -<p>The round is generally corned or salted, and boiled. It is -also used for the dish called beef à-la-mode.</p> - -<p>The legs make excellent soup; the head and tail are also -used for that purpose.</p> - -<p>The tongue when fresh is never cooked except for mince-pies. -Corned or salted it is seldom liked, as in that state it -has a faint sickly taste that few persons can relish. But<span class="pagenum"><a name="Page_69" id="Page_69">[69]</a></span> -when pickled and afterwards smoked (the only good way of -preparing a tongue) it is highly and deservedly esteemed.</p> - -<p>The other pieces of the animal are generally salted and -boiled. Or when fresh they may be used for soup or stews, -if not too fat.</p> - -<p>If the state of the weather will allow you to keep fresh -beef two or three days, rub it with salt, and wrap it in a cloth.</p> - -<p>In summer do not attempt to keep it more than twenty-four -hours; and not then unless you can conveniently lay it in ice, -or in a spring-house.</p> - -<p>In winter if the beef is brought from market frozen, do not -cook it that day unless you dine very late, as it will be impossible -to get it sufficiently done—meat that has been frozen -requiring double the usual time. To thaw it, lay it in cold -water, which is the only way to extract the frost without -injuring the meat. It should remain in the water three hours -or more.</p> - - -<h3>TO ROAST BEEF.</h3> -<p>The fire should be prepared at least half an hour before the -beef is put down, and it should be large, steady, clear, and -bright, with plenty of fine hot coals at the bottom.</p> - -<p>The best apparatus for the purpose is the well-known -roaster frequently called a tin-kitchen.</p> - -<p>Wash the meat in cold water, and then wipe it dry, and -rub it with salt. Take care not to run the spit through the best -parts of it. It is customary with some cooks to tie blank paper -over the fat, to prevent it from melting and wasting too fast.</p> - -<p>Put it evenly into the roaster, and do not set it too near the -fire, lest the outside of the meat should be burned before the -inside is heated.</p> - -<p><span class="pagenum"><a name="Page_70" id="Page_70">[70]</a></span></p> - -<p>Put some nice beef-dripping or some lard into the pan or -bottom of the roaster, and as soon as it melts begin to baste -the beef with it; taking up the liquid with a long spoon, and -pouring it over the meat so as to let it trickle down again -into the pan. Repeat this frequently while it is roasting; -after a while you can baste it with its own fat. Turn the -spit often, so that the meat may be equally done on all -sides.</p> - -<p>Once or twice draw back the roaster, and improve the fire -by clearing away the ashes, bringing forward the hot coals, -and putting on fresh fuel at the back. Should a coal fall -into the dripping-pan take it out immediately.</p> - -<p>An allowance of about half an hour to each pound of -meat is the time commonly given for roasting; but this rule, -like most others, admits of exceptions according to circumstances. -Also, some persons like their meat very much -done; others prefer it rare, as it is called. In summer, meat -will roast in a shorter time than in winter.</p> - -<p>When the beef is nearly done, and the steam draws towards -the fire, remove the paper that has covered the fat part, sprinkle -on a little salt, and having basted the meat well with the dripping, -pour off nicely (through the spout of the roaster) all the -liquid fat from the top of the gravy.</p> - -<p>Lastly, dredge the meat very lightly with a little flour, and -baste it with fresh butter. This will give it a delicate froth. -To the gravy that is now running from the meat add nothing -but a tea-cup of boiling water. Skim it, and send it to table -in a boat. Serve up with the beef in a small deep plate, -scraped horseradish moistened with vinegar.</p> - -<p>Fat meat requires more roasting than lean, and meat that -has been frozen will take nearly double the usual time.</p> - -<p>Basting the meat continually with flour and water is a bad<span class="pagenum"><a name="Page_71" id="Page_71">[71]</a></span> -practice, as it gives it a coddled par-boiled appearance, and -diminishes the flavour.</p> - -<p>These directions for roasting beef will apply equally to -mutton.</p> - -<p>Pickles are generally eaten with roast beef. French mustard -is an excellent condiment for it. In carving begin by -cutting a slice from the side.</p> - - -<h3>TO SAVE BEEF-DRIPPING.</h3> -<p>Pour off through the spout of the roaster or tin-kitchen, all -the fat from the top of the gravy, after you have done basting -the meat with it. Hold a little sieve under the spout, and -strain the dripping through it into a pan. Set it away in a -cool place; and next day when it is cold and congealed, turn -the cake of fat, and scrape with a knife the sediment from the -bottom. Put the dripping into a jar; cover it tightly, and set -it away in the refrigerator, or in the coldest place you have. -It will be found useful for frying, and for many other purposes.</p> - -<p>Mutton-dripping cannot be used for any sort of cooking, as -it communicates to every thing the taste of tallow.</p> - - -<h3>BAKED BEEF.</h3> -<p>This is a plain family dish, and is never provided for company.</p> - -<p>Take a nice but not a fat piece of fresh beef. Wash it, rub -it with salt, and place it on a trivet in a deep block tin or iron -pan. Pour a little water into the bottom, and put under and -round the trivet a sufficiency of pared potatoes, either white -or sweet ones. Put it into a hot oven, and let it bake till<span class="pagenum"><a name="Page_72" id="Page_72">[72]</a></span> -thoroughly done, basting it frequently with its own gravy. -Then transfer it to a hot dish, and serve up the potatoes in -another. Skim the gravy, and send it to table in a boat.</p> - -<p>Or you may boil the potatoes, mash them with milk, and -put them into the bottom of the pan about half an hour before -the meat is done baking. Press down the mashed potatoes -hard with the back of a spoon, score them in cross lines over -the top, and let them brown under the meat, serving them up -laid round it.</p> - -<p>Instead of potatoes, you may put in the bottom of the pan -what is called a Yorkshire pudding, to be baked under the -meat.</p> - -<p>To make this pudding,—stir gradually four table-spoonfuls -of flour into a pint of milk, adding a salt-spoon of salt. Beat -four eggs very light, and mix them gradually with the milk -and flour. See that the batter is not lumpy. Do not put the -pudding under the meat at first, as if baked too long it will -be hard and solid. After the meat has baked till the pan is -quite hot and well greased with the drippings, you may put in -the batter; having continued stirring it till the last moment.</p> - -<p>If the pudding is so spread over the pan as to be but an inch -thick, it will require about two hours baking, and need not be -turned. If it is thicker than an inch, you must (after it is -brown on the top) loosen it in the pan, by inserting a knife -beneath it, and having cut it across into four pieces, turn them -all nicely that the other side may be equally done.</p> - -<p>But this pudding is lighter and better if laid so thin as not -to require turning.</p> - -<p>When you serve up the beef lay the pieces of pudding round -it, to be eaten with the meat.</p> - -<p>Veal may be baked in this manner with potatoes or a pudding. -Also fresh pork.</p> - -<p><span class="pagenum"><a name="Page_73" id="Page_73">[73]</a></span></p> - - -<h3>TO BOIL CORNED OR SALTED BEEF.</h3> -<p>The best piece is the round. You may either boil it whole, -or divide it into two, or even three pieces if it is large, taking -care that each piece shall have a portion of the fat. Wash it -well; and, if very salt, soak it in two waters. Skewer it up -tightly and in a good compact shape, wrapping the flap piece -firmly round it. Tie it round with broad strong tape, or with -a strip of coarse linen. Put it into a large pot, and cover it -well with water. It will be found a convenience to lay it on -a fish drainer.</p> - -<p>Hang it over a moderate fire that it may heat gradually all -through. Carefully take off the scum as it rises, and when -no more appears, keep the pot closely covered, and let it boil -slowly and regularly, with the fire at an equal temperature. -Allow at least four hours to a piece weighing about twelve -pounds, and from that to five or six hours in proportion to the -size. Turn the meat twice in the pot while it is boiling. Put -in some carrots and turnips about two hours after the meat. -Many persons boil cabbage in the same pot with the beef, but -it is a much nicer way to do the greens in a separate vessel, -lest they become saturated with the liquid fat. Cauliflower -or brocoli (which are frequent accompaniments to corned beef) -should never be boiled with it.</p> - -<p>Wash the cabbage in cold water, removing the outside -leaves, and cutting the stalk close. Examine all the leaves -carefully, lest insects should be lodged among them. If the -cabbage is large, divide it into quarters. Put it into a pot of -boiling water with a handful of salt, and boil it till the stalk -is quite tender. Half an hour will generally be sufficient for -a small young cabbage; an hour for a large full-grown one<span class="pagenum"><a name="Page_74" id="Page_74">[74]</a></span> -Drain it well before you dish it. If boiled separately from -the meat, have ready some melted butter to eat with it.</p> - -<p>Should you find the beef under-done, you may reboil it next -day; putting it into boiling water and letting it simmer for -half an hour or more, according to its size.</p> - -<p>Cold corned beef will keep very well for some days wrapped -in several folds of a thick linen cloth, and set away in a cool -dry place.</p> - -<p>In carving a round of beef, slice it horizontally and very -thin. Do not help any one to the outside pieces, as they are -generally too hard and salt. French mustard is very nice -with corned beef.<a name="Anchor-D" id="Anchor-D"></a><a href="#Footnote-D" class="fnanchor" title="Go to footnote D.">[D]</a></p> - -<p>This receipt will apply equally to any piece of corned beef, -except that being less solid than the round, they will, in proportion -to their weight, require rather less time to boil.</p> - -<p>In dishing the meat, remove the wooden skewers and substitute -plated or silver ones.</p> - -<p>Many persons think it best (and they are most probably -right) to stew corned beef rather than to boil it. If you -intend to stew it, put no more water in the pot than will -barely cover the meat, and keep it gently simmering over a -slow fire for four, five, or six hours, according to the size of -the piece.</p> - - -<h3>TO BROIL BEEF-STEAKS.</h3> -<p>The best beef steaks are those cut from the ribs or from -the inside of the sirloin. All other parts are for this purpose -comparatively hard and tough.</p> - -<p>They should be cut about three quarters of an inch thick,<span class="pagenum"><a name="Page_75" id="Page_75">[75]</a></span> -and, unless the beef is remarkably fine and tender, the steaks -will be much improved by beating them on both sides with a -steak mallet, or with a rolling-pin. Do not season them till -you take them from the fire.</p> - -<p>Have ready on your hearth a fine bed of clear bright coals, -entirely free from smoke and ashes. Set the gridiron over -the coals in a slanting direction, that the meat may not be -smoked by the fat dropping into the fire directly under it. -When the gridiron is quite hot, rub the bars with suet, sprinkle -a little salt over the coals, and lay on the steaks. Turn them -frequently with a pair of steak-tongs, or with a knife and fork. -A quarter of an hour is generally sufficient time to broil a -beef-steak. For those who like them underdone or rare, ten -or twelve minutes will be enough.</p> - -<p>When the fat blazes and smokes very much as it drips into -the fire, quickly remove the gridiron for a moment, till the -blaze has subsided. After they are browned, cover the -upper side of the steaks with an inverted plate or dish to prevent -the flavour from evaporating. Rub a dish with a shalot, -or small onion, and place it near the gridiron and close to the -fire, that it may be well heated. In turning the steak drop -the gravy that may be standing on it into this dish, to save it -from being lost. When the steaks are done, sprinkle them -with a little salt and pepper, and lay them in a hot dish, -putting on each a piece of fresh butter. Then, if it is liked, -season them with a very little raw shalot, minced as finely -as possible, and moistened with a spoonful of water; and stir -a tea-spoonful of catchup into the gravy. Send the steaks to -table very hot, in a covered dish. You may serve up with -them onion sauce in a small tureen.</p> - -<p>Pickles are frequently eaten with beef-steaks.</p> - -<p>Mutton chops may be broiled in the same manner.</p> - -<p><span class="pagenum"><a name="Page_76" id="Page_76">[76]</a></span></p> - - -<h3>TO FRY BEEF-STEAKS.</h3> -<p>Beef-steaks for frying should be cut thinner than for broiling. -Take them from the ribs or sirloin, and remove the -bone. Beat them to make them tender. Season them with -salt and pepper.</p> - -<p>Put some fresh butter, or nice beef-dripping into a frying-pan, -and hold it over a clear bright fire till it boils and has -done hissing. Then put in the steaks, and (if you like them) -some sliced onions. Fry them about a quarter of an hour, -turning them frequently. Steaks, when fried, should be -thoroughly done. After they are browned, cover them with -a large plate to keep in the juices.</p> - -<p>Have ready a hot dish, and when they are done, take out -the steaks and onions and lay them in it with another dish on -the top, to keep them hot while you give the gravy in the pan -another boil up over the fire. You may add to it a spoonful -of mushroom catchup. Pour the gravy over the steaks, and -send them to table as hot as possible.</p> - -<p>Mutton chops may be fried in this manner.</p> - - -<h3>BEEF-STEAK PUDDING.</h3> -<p>For a small pudding take a pound of fresh beef suet. -Clear it from the skin and the stringy fibres, and mince it as -finely as possible. Sift into a large pan two pounds of fine -flour, and add the suet gradually, rubbing it fine with your -hands and mixing it thoroughly. Then pour in, by degrees, -enough of cold water to make a stiff dough. Roll it out into -a large even sheet. Have ready about a pound and a half of -the best beef-steak, omitting the bone and fat which should<span class="pagenum"><a name="Page_77" id="Page_77">[77]</a></span> -be all cut off. Divide the steak into small thin pieces, and -beat them well to make them tender. Season them with -pepper and salt, and, if convenient, add some mushrooms. -Lay the beef in the middle of the sheet of paste, and put on -the top a bit of butter rolled in flour. Close the paste nicely -over the meat as if you were making a large dumpling. -Dredge with flour a thick square cloth, and tie the pudding up -in it, leaving space for it to swell. Fasten the string very -firmly, and stop up with flour the little gap at the tying-place -so that no water can get in. Have ready a large pot of boiling -water. Put the pudding into it, and let it boil fast three -hours or more. Keep up a good fire under it, as if it stops -boiling a minute the crust will be heavy. Have a kettle of -boiling water at the fire to replenish the pot if it wastes too -much. Do not take up the pudding till the moment before it -goes to table. Mix some catchup with the gravy on your plate.</p> - -<p>For a large pudding you must have two pounds of suet, -three pounds of flour, and two pounds and a half of meat. It -must boil at least five hours.</p> - -<p>All the fat must be removed from the meat before it goes -into the pudding, as the gravy cannot be skimmed when -enclosed in the crust.</p> - -<p>You may boil in the pudding some potatoes cut into slices.</p> - -<p>A pudding of the lean of mutton chops may be made in the -same manner; also of venison steaks.</p> - - -<h3>A BEEF-STEAK PIE.</h3> -<p>Make a good paste in the proportion of a pound of butter to -two pounds of sifted flour. Divide it in half, and line with -one sheet of it the bottom and sides of a deep dish, which<span class="pagenum"><a name="Page_78" id="Page_78">[78]</a></span> -must first be well buttered. Have ready two pounds of the -best beef-steak, cut thin, and well beaten; the bone and -fat being omitted. Season it with pepper and salt. Spread -a layer of the steak at the bottom of the pie, and on it a layer -of sliced potato, and a few small bits of butter rolled in flour. -Then another layer of meat, potato, &c., till the dish is full. -You may greatly improve the flavour by adding mushrooms, -or chopped clams or oysters, leaving out the hard parts. If -you use clams or oysters, moisten the other ingredients with -a little of their liquor. If not, pour in, at the last, half a pint -of cold water, or less if the pie is small. Cover the pie with -the other sheet of paste as a lid, and notch the edges handsomely, -having reserved a little of the paste to make a flower -or tulip to stick in the slit at the top. Bake it in a quick oven -an hour and a quarter, or longer, in proportion to its size. Send -it to table hot.</p> - -<p>You may make a similar pie of mutton chops, or veal -cutlets, or venison steaks, always leaving out the bone and -fat.</p> - -<p>Many persons in making pies stew the meat slowly in a -little water till about half done, and they then put it with its -gravy into the paste and finish by baking. In this case add -no water to the pie, as there will be already sufficient liquid. -If you half-stew the meat, do the potatoes with it.</p> - - -<h3>A-LA-MODE BEEF.</h3> -<p>Take the bone out of a round of fresh beef, and beat the -meat well all over to make it tender. Chop and mix together -equal quantities of sweet marjoram and sweet basil, the leaves -picked from the stalks and rubbed fine. Chop also some<span class="pagenum"><a name="Page_79" id="Page_79">[79]</a></span> -small onions or shalots, and some parsley; the marrow from -the bone of the beef; and a quarter of a pound, or more of -suet. Add two penny rolls of stale bread grated; and pepper, -mace, and nutmeg to your taste. Mix all these ingredients -well, and bind them together with the beaten yolks of four -eggs. Fill with this seasoning the place from whence you -took out the bone; and rub what is left of it all over the outside -of the meat. You must, of course, proportion the quantity -of stuffing to the size of the round of beef. Fasten it well -with skewers, and tie it round firmly with a piece of tape, so -as to keep it compact and in good shape. It is best to prepare -the meat the day before it is to be cooked.</p> - -<p>Cover the bottom of a stew-pan with slices of ham. Lay -the beef upon them, and cover the top of the meat with more -slices of ham. Place round it four large onions, four carrots, -and four turnips, all cut in thick slices. Pour in from half a -pint to a pint of water, and if convenient, add two calves' feet -cut in half. Cover the pan closely, set it in an oven and let -it bake for at least six hours; or seven or eight, according to -the size.</p> - -<p>When it is thoroughly done, take out the beef and lay it -on a dish with the vegetables round it. Remove the bacon -and calves' feet, and (having skimmed the fat from the gravy -carefully) strain it into a small sauce-pan; set it on hot coals, -and stir into it a teacup-full of port wine, and the same quantity -of pickled mushrooms. Let it just come to a boil, and -then send it to table in a sauce-tureen.</p> - -<p>If the beef is to be eaten cold, you may ornament it as follows:—Glaze -it all over with beaten white of egg. Then -cover it with a coat of boiled potato grated finely. Have -ready some slices of cold boiled carrot, and also of beet-root. -Cut them into the form of stars or flowers, and arrange them<span class="pagenum"><a name="Page_80" id="Page_80">[80]</a></span> -handsomely over the top of the meat by sticking them on the -grated potato. In the centre place a large bunch of double -parsley, interspersed with flowers cut out of raw turnips, -beets, and carrots, somewhat in imitation of white and red -roses, and marygolds. Fix the flowers on wooden skewers -concealed with parsley.</p> - -<p>Cold à-la-mode beef prepared in this manner will at a little -distance look like a large iced cake decorated with sugar -flowers.</p> - -<p>You may dress a fillet of veal according to this receipt. -Of course it will require less time to stew.</p> - - -<h3>TO STEW BEEF.</h3> -<p>Take a good piece of fresh beef. It must not be too fat. -Wash it, rub it with salt, and put it into a pot with barely -sufficient water to cover it. Set it over a slow fire, and after it -has stewed an hour, put in some potatoes pared and cut in -half, and some parsnips, scraped and split. Let them stew -with the beef till quite tender. Turn the meat several times in -the pot. When all is done, serve up the meat and vegetables -together, and the gravy in a boat, having first skimmed it.</p> - -<p>This is a good family dish.</p> - -<p>You may add turnips (pared and sliced) to the other vegetables.</p> - -<p>Fresh pork may be stewed in this manner, or with sweet -potatoes.</p> - - -<h3>TO STEW A ROUND OF BEEF.</h3> -<p>Trim off some pieces from a round of fresh beef—take out -the bone and break it. Put the bone and the trimmings into<span class="pagenum"><a name="Page_81" id="Page_81">[81]</a></span> -a pan with some cold water, and add an onion, a carrot, and a -turnip all cut in pieces, and a bunch of sweet herbs. Simmer -them for an hour, and having skimmed it well, strain off the -liquid. Season the meat highly with what is called kitchen -pepper, that is, a mixture, in equal quantities, of black pepper, -or of cayenne, cinnamon, cloves, ginger and nutmeg, -all finely powdered. Fasten it with skewers, and tie it firmly -round with tape. Lay skewers in the bottom of the stew-pan; -place the beef upon them, and then pour over it the -gravy you have prepared from the bone and trimmings. Simmer -it about an hour and a half, and then turn the meat over, -and add to it three carrots, three turnips, and two onions all -sliced, and a dozen tomatas sliced. Keep the lid close, -except when you are skimming off the fat. Let the meat -stew till it is thoroughly done and tender throughout. The -time will depend on the size of the round. It may require -from five or six to eight hours.</p> - -<p>Just before you take it up, stir into the gravy a table-spoonful -or two of mushroom catchup, a little made mustard, and a -piece of butter rolled in flour.</p> - -<p>Send it to table hot, with the gravy poured round it.</p> - - -<h3>ANOTHER WAY TO STEW A ROUND OF BEEF.</h3> -<p>Take a round of fresh beef (or the half of one if it is very -large) and remove the bone. The day before you cook it, -lay it in a pickle made of equal proportions of water and -vinegar with salt to your taste. Next morning take it out of -the pickle, put it into a large pot or stew-pan, and just -cover it with water. Put in with it two or three large onions, -a few cloves, a little whole black pepper, and a large glass of<span class="pagenum"><a name="Page_82" id="Page_82">[82]</a></span> -port or claret. If it is a whole round of beef allow two -glasses of wine. Stew it slowly for at least four hours or -more, in proportion to its size. It must be thoroughly done, -and tender all through. An hour before you send it to table -take the meat out of the pot, and pour the gravy into a pan. -Put a large lump of butter into the pot, dredge the beef with -flour, and return it to the pot to brown, turning it often to -prevent its burning. Or it will be better to put it into a -Dutch oven. Cover the lid with hot coals, renewing them as -they go out. Take the gravy that you poured from the meat, -and skim off all the fat. Put it into a sauce-pan, and mix with -it a little butter rolled in flour, and add some more cloves and -wine. Give it a boil up. If it is not well browned, burn -some sugar on a hot shovel, and stir it in.</p> - -<p>If you like it stuffed, have ready when you take the meat -out of the pickle, a force-meat of grated bread crumbs, sweet -herbs, butter, spice, pepper and salt, and minced parsley, -mixed with beaten yolk of egg. Fill with this the opening -from whence you took the bone, and bind a tape firmly round -the meat.</p> - - -<h3>BEEF BOUILLI.</h3> -<p>Take part of a round of fresh beef (or if you prefer it a -piece of the flank or brisket) and rub it with salt. Place -skewers in the bottom of the stew-pot, and lay the meat upon -them with barely water enough to cover it. To enrich the -gravy you may add the necks and other trimmings of whatever -poultry you may happen to have; also the root of -tongue, if convenient. Cover the pot, and set it over a quick -fire. When it boils and the scum has risen, skim it well, and -then diminish the fire so that the meat shall only simmer;<span class="pagenum"><a name="Page_83" id="Page_83">[83]</a></span> -or you may set the pot on hot coals. Then put in four or five -carrots sliced thin, a head of celery cut up, and four or five -sliced turnips. Add a bunch of sweet herbs, and a small -table-spoonful of black peppercorns tied in a thin muslin rag. -Let it stew slowly for four or five hours, and then add a dozen -very small onions roasted and peeled, and a large table-spoonful -of capers or nasturtians. You may, if you choose, stick a -clove in each onion. Simmer it half an hour longer, then -take up the meat, and place it in a dish, laying the vegetables -round it. Skim and strain the gravy; season it with catchup, -and made mustard, and serve it up in a boat.</p> - -<p>Mutton may be cooked in this manner.</p> - - -<h3>HASHED BEEF.</h3> -<p>Take some roast beef that has been rather under-done, -and having cut off the fat and skin, put the trimmings -with the bones broken up into a stew-pan with two large -onions sliced, a few sliced potatoes, and a bunch of sweet -herbs. Add about a pint of warm water, or broth if you have -it. This is to make the gravy. Cover it closely, and let it -simmer for about an hour. Then skim and strain it, carefully -removing every particle of fat.</p> - -<p>Take another stew-pot, and melt in it a piece of butter, -about the size of a large walnut. When it has melted, shake -in a spoonful of flour. Stir it a few minutes, and then add -to it the strained gravy. Let it come to a boil, and then put -to it a table-spoonful of catchup, and the beef cut either in -thin small slices or in mouthfuls. Let it simmer from five to -ten minutes, but do not allow it to boil, lest (having been -cooked already) it should become tasteless and insipid.<span class="pagenum"><a name="Page_84" id="Page_84">[84]</a></span> -Serve it up in a deep dish with thin slices of toast cut into -triangular or pointed pieces, the crust omitted. Dip the toast -in the gravy, and lay the pieces in regular order round the -sides of the dish.</p> - -<p>You may hash mutton or veal in the same manner, adding -sliced carrots, turnips, potatoes, or any vegetables you please. -Tomatas are an improvement.</p> - -<p>To hash cold meat is an economical way of using it; but -there is little or no nutriment in it after being twice cooked, -and the natural flavour is much impaired by the process.</p> - -<p>Hashed meat would always be much better if the slices -were cut from the joint or large piece as soon as it leaves the -table, and soaked in the gravy till next day.</p> - - -<h3>BEEF CAKES.</h3> -<p>Take some cold roast beef that has been under-done, and -mince it very fine. Mix with it grated bread crumbs, and a -little chopped onion and parsley. Season it with pepper and -salt, and moisten it with some beef-dripping and a little walnut -or onion pickle. Some scraped cold tongue or ham will -be found an improvement. Make it into broad flat cakes, and -spread a coat of mashed potato thinly on the top and bottom -of each. Lay a small bit of butter on the top of every -cake, and set them in an oven to warm and brown.</p> - -<p>Beef cakes are frequently a breakfast dish.</p> - -<p>Any other cold fresh meat may be prepared in the same -manner.</p> - -<p>Cold roast beef may be cut into slices, seasoned with salt -and pepper, broiled a few minutes over a clear fire, and served -up hot with a little butter spread on them.</p> - -<p><span class="pagenum"><a name="Page_85" id="Page_85">[85]</a></span></p> - - -<h3>TO ROAST A BEEF'S HEART.</h3> -<p>Cut open the heart, and (having removed the ventricles) -soak it in cold water to free it from the blood. Parboil it -about ten minutes. Prepare a force-meat of grated bread -crumbs, butter or minced suet, sweet marjoram and parsley -chopped fine, a little grated lemon-peel, nutmeg, pepper, and -salt to your taste, and some yolk of egg to bind the ingredients. -Stuff the heart with the force-meat, and secure the opening -by tying a string around it. Put it on a spit, and roast it till -it is tender throughout.</p> - -<p>Add to the gravy a piece of butter rolled in flour, and a -glass of red wine. Serve up the heart very hot in a covered -dish. It chills immediately.</p> - -<p>Eat currant jelly with it.</p> - -<p>Boiled beef's heart is frequently used in mince pies.</p> - - -<h3>TO STEW A BEEF'S HEART.</h3> -<p>Clean the heart, and cut it lengthways into large pieces. -Put them into a pot with a little salt and pepper, and cover -them with cold water. Parboil them for a quarter of an hour, -carefully skimming off the blood that rises to the top. Then -take them out, cut them into mouthfuls, and having strained -the liquid, return them to it, adding a head or two of chopped -celery, a few sliced onions, a dozen potatoes pared and quartered, -and a piece of butter rolled in flour. Season with whole -pepper, and a few cloves if you like. Let it stew slowly till -all the pieces of heart and the vegetables are quite tender.</p> - -<p>You may stew a beef's kidney in the same manner.</p> - -<p>The heart and liver of a calf make a good dish cooked as -above.</p> - -<p><span class="pagenum"><a name="Page_86" id="Page_86">[86]</a></span></p> - - -<h3>TO DRESS BEEF KIDNEY.</h3> -<p>Having soaked a fresh kidney in cold water and dried it in -a cloth, cut it into mouthfuls, and then mince it fine. Dust -it with flour. Put some butter into a stew-pan over a moderate -fire, and when it boils put in the minced kidney. When -you have browned it in the butter, sprinkle on a little salt -and cayenne pepper, and pour in a very little boiling water. -Add a glass of champagne or other wine, or a large tea-spoonful -of mushroom catchup, or of walnut pickle. Cover the -pan closely, and let it stew till the kidney is tender. Send -it to table hot in a covered dish. It is eaten generally at -breakfast.</p> - - -<h3>TO BOIL TRIPE.</h3> -<p>Wash it well in warm water, and trim it nicely, taking off -all the fat. Cut it into small pieces, and put it on to boil -five hours before dinner, in water enough to cover it very -well. After it has boiled four hours, pour off the water, season -the tripe with pepper and salt, and put it into a pot with -milk and water mixed in equal quantities. Boil it an hour in -the milk and water.</p> - -<p>Boil in a sauce-pan ten or a dozen onions. When they are -quite soft, drain them in a cullender, and mash them. Wipe -out your sauce-pan and put them on again, with a bit of butter -rolled in flour, and a wine-glass of cream or milk. Let them -boil up, and add them to the tripe just before you send it to -table. Eat it with pepper, vinegar, and mustard.</p> - -<p>It is best to give tripe its first and longest boiling the day -before it is wanted.</p> - -<p><span class="pagenum"><a name="Page_87" id="Page_87">[87]</a></span></p> - - -<h3>TRIPE AND OYSTERS.</h3> -<p>Having boiled the tripe in milk and water, for four or five -hours till it is quite tender, cut it up into small pieces. Put -it into a stew-pan with just milk enough to cover it, and a -few blades of mace. Let it stew about five minutes, and then -put in the oysters, adding a large piece of butter rolled in -flour, and salt and cayenne pepper to your taste. Let it stew -five minutes longer, and then send it to table in a tureen; -first skimming off whatever fat may float on the surface.</p> - - -<h3>TO FRY TRIPE.</h3> -<p>Boil the tripe the day before, till it is quite tender, which -it will not be in less than four or five hours. Then cover it -and set it away. Next day cut it into long slips, and dip -each piece into beaten yolk of egg, and afterwards roll them -in grated bread crumbs. Have ready in a frying-pan over the -fire, some good beef-dripping. When it is boiling hot put in -the tripe, and fry it about ten minutes, till of a light brown.</p> - -<p>You may serve it up with onion sauce.</p> - -<p>Boiled tripe that has been left from the dinner of the preceding -day may be fried in this manner.</p> - - -<h3>PEPPER POT.</h3> -<p>Take four pounds of tripe, and four ox feet. Put them into -a large pot with as much water as will cover them, some -whole pepper, and a little salt. Hang them over the fire -early in the morning. Let them boil slowly, keeping thy -pot closely covered. When the tripe is quite tender, and the<span class="pagenum"><a name="Page_88" id="Page_88">[88]</a></span> -ox feet boiled to pieces, take them out, and skim the liquid -and strain it. Then cut the tripe into small pieces; put it -back into the pot, and pour the soup or liquor over it. Have -ready some sweet herbs chopped fine, some sliced onions, and -some sliced potatoes. Make some small dumplings with -flour and butter. Season the vegetables well with pepper -and salt, and put them into the pot. Have ready a kettle -of boiling water, and pour on as much as will keep the ingredients -covered while boiling, but take care not to weaken the -taste by putting too much water. Add a large piece of butter -rolled in flour, and lastly put in the dumplings. Let it boil -till all the things are thoroughly done, and then serve it up in -the tureen.</p> - - -<h3>TO BOIL A SMOKED TONGUE.</h3> -<p>In buying dried tongues, choose those that are thick and -plump, and that have the smoothest skins. They are the -most likely to be young and tender.</p> - -<p>A smoked tongue should soak in cold water at least all -night. One that is very hard and dry will require twenty-four -hours' soaking. When you boil it put it into a pot full -of cold water. Set it over a slow fire that it may heat gradually -for an hour before it comes to a boil. Then keep it -simmering from three and a half to four hours, according to its -size and age. Probe it with a fork, and do not take it up till -it is tender throughout. Send it to table with mashed potato -laid round it, and garnish with parsley. Do not split it in -half when you dish it, as is the practice with some cooks. -Cutting it lengthways spoils the flavour, and renders it comparatively -insipid.</p> - -<p>If you wish to serve up the tongue very handsomely, rub it<span class="pagenum"><a name="Page_89" id="Page_89">[89]</a></span> -with yolk of egg after you take it from the pot, and strew -over it grated bread crumbs; baste it with butter, and set it -before the fire till it becomes of a light brown. Cover the -root (which is always an unsightly object) with thick sprigs -of double parsley; and (instead of mashed potato) lay slices -of currant jelly all round the tongue.</p> - - -<h3>TO BOIL A SALTED OR PICKLED TONGUE.</h3> -<p>Put it into boiling water, and let it boil three hours or more, -according to its size. When you take it out peel and trim it, -and send it to table surrounded with mashed potato, and garnished -with sliced carrot.</p> - - -<h3>TO CORN BEEF.</h3> -<p>Wash the beef well, after it has lain awhile in cold water. -Then drain and examine it, take out all the kernels, and rub -it plentifully with salt. It will imbibe the salt more readily -after being washed. In cold weather warm the salt by placing -it before the fire. This will cause it to penetrate the meat -more thoroughly.</p> - -<p>In summer do not attempt to corn any beef that has not -been fresh killed, and even then it will not keep more than a -day and a half or two days. Wash and dry it, and rub a -great deal of salt well into it. Cover it carefully, and keep -it in a cold dry cellar.</p> - -<p>Pork is corned in the same manner.</p> - -<p><span class="pagenum"><a name="Page_90" id="Page_90">[90]</a></span></p> - - -<h3>TO PICKLE BEEF OR TONGUES.</h3> -<p>The beef must be fresh killed, and of the best kind. You -must wipe every piece well, to dry it from the blood and -moisture. To fifty pounds of meat allow two pounds and a -quarter of coarse salt, two pounds and a quarter of fine salt, -one ounce and a half of saltpetre, two pounds of good brown -sugar, and two quarts of molasses. Mix all these ingredients -well together, boil and skim it for about twenty minutes, -and when no more scum rises, take it from the fire. Have -ready the beef in a large tub, or in a barrel; pour the brine -gradually upon it with a ladle, and as it cools rub it well into -every part of the meat. A molasses hogshead sawed in two -is a good receptacle for pickled meat. Cover it well with a -thick cloth, and look at it frequently, skimming off whatever -may float on the top, and basting the meat with the brine. -In about a fortnight the beef will be fit for use.</p> - -<p>Tongues may be put into the same cask with the beef, one -or two at a time, as you procure them from the butcher. None -of them will be ready for smoking in less than six weeks; -but they had best remain in pickle seven or eight months. -They should not be sent to the smoke-house later than March. -If you do them at home, they will require three weeks' smoking -over a wood fire. Hang them with the root or large end -upwards. When done, sew up each tongue tightly in coarse -linen, and hang them up in a dark dry cellar.</p> - -<p>Pickled tongues without smoking are seldom liked.</p> - -<p>The last of October is a good time for putting meat into -pickle. If the weather is too warm or too cold, it will not -take the salt well.</p> - -<p>In the course of the winter the pickle may probably require -a second boiling with additional ingredients.</p> - -<p><span class="pagenum"><a name="Page_91" id="Page_91">[91]</a></span></p> - -<p>Half an ounce of pearl-ash added to the other articles will -make the meat more tender, but many persons thinks it injures -the taste.</p> - -<p>The meat must always be kept completely immersed -in the brine. To effect this a heavy board should be laid -upon it.</p> - - -<h3>DRIED OR SMOKED BEEF.</h3> -<p>The best part for this purpose is the round, which you -must desire the butcher to cut into four pieces. Wash the -meat and dry it well in a cloth. Grind or beat to powder an -equal quantity of cloves and mace, and having mixed them -together, rub them well into the beef with your hand. The -spice will be found a great improvement both to the taste and -smell of the meat. Have ready a pickle made precisely as -that in the preceding article. Boil and skim it, and (the meat -having been thoroughly rubbed all over with the spice) -pour on the pickle as before directed. Keep the beef in the -pickle at least six weeks, and then smoke it about three -weeks. Corn cobs make a good fire for smoking meat.</p> - -<p>Smoked beef is brought on the tea-table either shaved into -thin chips without cooking, or chipped and fried in a skillet -with some butter and beaten egg.</p> - -<p>This receipt for dried or smoked beef will answer equally -well for venison ham, which is also used as a relish at the -tea-table.</p> - -<p>Mutton hams may be prepared in the same way.</p> - -<p><span class="pagenum"><a name="Page_92" id="Page_92">[92]</a></span></p> - - -<h3>POTTED BEEF.</h3> -<p>Take a good piece of a round of beef, and cut off all the -fat. Rub the lean well with salt, and let it lie two days. -Then put it into a jar, and add to it a little water in the proportion -of half a pint to three pounds of meat. Cover the jar -as closely as possible, (the best cover will be a coarse paste -or dough) and set it in a slow oven, or in a vessel of boiling -water for about four hours. Then drain off all the gravy and -set the meat before the fire that all the moisture may be drawn -out. Pull or cut it to pieces and pound it for a long time in -a mortar with black pepper, cloves, mace, nutmeg, and -oiled fresh butter, adding these ingredients gradually, and -moistening it with a little of the gravy. You must pound it -to a fine paste, or till it becomes of the consistence of cream -cheese.</p> - -<p>Put it into potting cans, and cover it an inch thick with -fresh butter that has been melted, skimmed, and strained. -Tie a leather over each pot, and keep them closely covered. -Set them in a dry place.</p> - -<p>Game and poultry may be potted in this manner.</p> - - -<p><span class="pagenum"><a name="Page_93" id="Page_93">[93]</a></span></p> - -<div class="footnotes"><h3>FOOTNOTES:</h3> -<ol> -<li class="footnote"> - -<p><a name="Footnote-D" id="Footnote-D"></a> French mustard is made of the very best mustard powder, diluted -with tarragon vinegar mixed with an equal portion of sweet oil, adding -a few drops of garlic vinegar. Use a wooden spoon.</p> -<span class="label">[<a title="Return to text." href="#Anchor-D">D</a>]</span> </li> -</ol> -</div> - - -<hr class="chap" /> - -<h2><a name="VEAL" id="VEAL">VEAL.</a></h2> - - -<h3>GENERAL REMARKS.</h3> -<p>The fore-quarter of a calf comprises the neck, breast, and -shoulder: the hind-quarter consists of the loin, fillet, and -knuckle. Separate dishes are made of the head, heart, liver, -and sweetbread. The flesh of good veal is firm and dry, and -the joints stiff. The lean is of a very light delicate red, and -the fat quite white. In buying the head see that the eyes -look full, plump, and lively; if they are dull and sunk the -calf has been killed too long. In buying calves' feet for jelly -or soup, endeavour to get those that have been singed only, -and not skinned; as a great deal of gelatinous substance is -contained in the skin. Veal should always be thoroughly -cooked, and never brought to table rare or under-done, like -beef or mutton. The least redness in the meat or gravy is -disgusting.</p> - -<p>Veal suet may be used as a substitute for that of beef; also -veal-dripping.</p> - - -<h3>TO ROAST A LOIN OF VEAL.</h3> -<p>The loin is the best part of the calf. It is always roasted. -See that your fire is clear and hot, and broad enough to brown -both ends. Cover the fat of the kidney and the back with -paper to prevent it from scorching. A large loin of veal will -require <em>at least</em> four hours and a half to roast it sufficiently. -At first set the roaster at a tolerable distance from the fire that -the meat may heat gradually in the beginning; afterwards -place it nearer. Put a little salt and water into the dripping-<span class="pagenum"><a name="Page_94" id="Page_94">[94]</a></span>pan -and baste the meat with it till the gravy begins to drop. -Then baste with the gravy. When the meat is nearly done, -move it close to the fire, dredge it with a very little flour, and -baste it with butter. Skim the fat from the gravy, which -should be thickened by shaking in a very small quantity of -flour. Put it into a small sauce-pan, and set it on hot coals. -Let it just come to a boil, and then send it to table in a boat. -If the gravy is not in sufficient quantity, add to it about half -a jill or a large wine-glass of boiling water.</p> - -<p>In carving a loin of veal help every one to a piece of the -kidney as far as it will go.</p> - - -<h3>TO ROAST A BREAST OF VEAL.</h3> -<p>A breast of veal will require about three hours and a half -to roast. In preparing it for the spit, cover it with the caul, -and skewer the sweetbread to the back. Take off the caul -when the meat is nearly done. The breast, being comparatively -tough and coarse, is less esteemed than the loin and -the fillet.</p> - - -<h3>TO ROAST A FILLET OF VEAL.</h3> -<p>Take out the bone, and secure with skewers the fat flap to -the outside of the meat. Prepare a stuffing of fresh butter or -suet minced fine, and an equal quantity of grated bread-crumbs, -a large table-spoonful of grated lemon-peel, a table-spoonful -of sweet marjoram chopped or rubbed to powder, a nutmeg -grated, and a little pepper and salt, with a sprig of chopped -parsley. Mix all these ingredients with beaten yolk of egg, -and stuff the place from whence the bone was taken. Make<span class="pagenum"><a name="Page_95" id="Page_95">[95]</a></span> -deep cuts or incisions all over the top of the veal, and fill them -with some of the stuffing. You may stick into each hole an -inch of fat ham or bacon, cut very thin.</p> - -<p>Having papered the fat, spit the veal and put it into the -roaster, keeping it at first not too near the fire. Put a little -salt and water into the dripping-pan, and for awhile baste the -meat with it. Then baste it with its own gravy. A fillet of -veal will require four hours roasting. As it proceeds, place -it nearer to the fire. Half an hour before it is done, remove -the paper, and baste the meat with butter, having first dredged -it very lightly with flour. Having skimmed the gravy, mix -some thin melted butter with it.</p> - -<p>If convenient, you may in making the stuffing, use a large -proportion of chopped mushrooms that have been preserved -in sweet oil, or of chopped pickled oysters. Cold ham shred -fine will improve it.</p> - -<p>You may stuff a fillet of veal entirely with sausage meat.</p> - -<p>To accompany a fillet of veal, the usual dish is boiled ham -or bacon.</p> - -<p>A shoulder of veal may be stuffed and roasted in a similar -manner.</p> - - -<h3>TO STEW A BREAST OF VEAL.</h3> -<p>Divide the breast into pieces according to the position of -the bones. Put them into a stew-pan with a few slices of -ham, some whole pepper, a bunch of sweet herbs, and a -sliced onion. Add sufficient water to keep it from burning, -and let it stew slowly till the meat is quite tender. Then put -to it a quart or more of green peas that have boiled twenty -minutes in another pot, and a piece of butter rolled in flour. -Let all stew together a quarter of an hour longer. Serve it<span class="pagenum"><a name="Page_96" id="Page_96">[96]</a></span> -up, with the veal in the middle, the peas round it, and the -ham laid on the peas.</p> - -<p>You may stew a breast of veal with tomatas.</p> - - -<h3>TO STEW A FILLET OF VEAL.</h3> -<p>Take a fillet of veal, wipe it well, and then with a sharp -knife make deep incisions all over the surface, the bottom as -well as the top and sides. Make a stuffing of grated stale bread, -butter, chopped sweet marjoram, grated lemon-peel, nutmeg, -pepper and salt, mixed up with beaten yolk of egg to bind and -give it consistency. Fill the holes or incisions with the stuffing, -pressing it down well with your fingers. Reserve some -of the stuffing to rub all over the outside of the meat. Have -ready some very thin slices of cold boiled ham, the fatter the -better. Cover the veal with them, fastening them on with -skewers. Put it into a pot, and stew it slowly in a very -little water, just enough to cover it. It will take at least -five hours to stew; or more, in proportion to its size. When -done, take off the ham, and lay it round the veal in a dish.</p> - -<p>You may stew with it a quart or three pints of young green -peas, put in about an hour before dinner; add to them a little -butter and pepper while they are stewing. Serve them up in -the dish with the veal, laying the slices of ham upon them.</p> - -<p>If you omit the ham, stew the veal entirely in lard.</p> - - -<h3>TO STEW A KNUCKLE OF VEAL.</h3> -<p>Lay four wooden skewers across the bottom of your stew-pan, -and place the meat upon them; having first carefully -washed it, and rubbed it with salt. Add a table-spoonful of<span class="pagenum"><a name="Page_97" id="Page_97">[97]</a></span> -whole pepper, the leaves from a bunch of sweet marjoram, a -sprig of parsley leaves chopped, two onions peeled and sliced, -and a piece of butter rolled in flour. Pour in two quarts of -water. Cover it closely, and after it has come to a boil, lessen -the fire, and let the meat only simmer for two hours or more. -Before you serve it up, pour the liquid over it.</p> - -<p>This dish will be greatly improved by stewing with it -a few slices of ham, or the remains of a cold ham.</p> - -<p>Veal when simply boiled is too insipid. To stew it is -much better.</p> - - -<h3>VEAL CUTLETS.</h3> -<p>The best cutlets are those taken from the leg or fillet. Cut -them about half an inch thick, and as large as the palm of -your hand. Season them with pepper and salt. Grate some -stale bread, and rub it through a cullender, adding to it -chopped sweet marjoram, grated lemon-peel, and some powdered -mace or nutmeg. Spread the mixture on a large flat -dish. Have ready in a pan some beaten egg. First dip each -cutlet into the egg, and then into the seasoning on the dish, -seeing that a sufficient quantity adheres to both sides of the -meat. Melt in your frying-pan, over a quick fire, some beef-dripping, -lard, or fresh butter, and when it boils lay your cutlets -in it, and fry them thoroughly; turning them on both -sides, and taking care that they do not burn. Place them in -a covered dish near the fire, while you finish the gravy in the -pan, by first skimming it, and then shaking in a little flour -and stirring it round. Pour the gravy hot round the cutlets, -and garnish with little bunches of curled parsley.</p> - -<p>You may mix with the bread crumbs a little saffron.</p> - -<p><span class="pagenum"><a name="Page_98" id="Page_98">[98]</a></span></p> - - -<h3>VEAL STEAKS.</h3> -<p>Cut a neck of veal into thin steaks, and beat them to make -them tender. For seasoning, mix together some finely -chopped onion sprinkled with pepper and salt, and a little -chopped parsley. Add some butter, and put it with the parsley -and onion into a small sauce-pan, and set it on hot coals -to stew till brown. In the mean time, put the steaks on a hot -gridiron (the bars of which have been rubbed with suet) and -broil them well, over a bed of bright clear coals. When sufficiently -done on one side turn them on the other. After the -last turning, cover each steak with some of the seasoning -from the sauce-pan, and let all broil together till thoroughly -done.</p> - -<p>Instead of the onions and parsley, you may season the veal -steaks with chopped mushrooms, or with chopped oysters, -browned in butter.</p> - -<p>Have ready a gravy made of the scraps and trimmings of -the veal, seasoned with pepper and salt, and boiled in a little -hot water in the same sauce-pan in which the parsley and -onions have been previously stewed. Strain the gravy when -it has boiled long enough, and flavour it with catchup.</p> - - -<h3>MINCED VEAL.</h3> -<p>Take some cold veal, cut it into slices, and mince it very -finely with a chopping-knife. Season it to your taste with -pepper, salt, sweet marjoram rubbed fine, grated lemon-peel -and nutmeg. Put the bones and trimmings into a sauce-pan -with a little water, and simmer them over hot coals to extract -the gravy from them. Then put the minced veal into a stew-pan, -strain the gravy over it, add a piece of butter rolled in<span class="pagenum"><a name="Page_99" id="Page_99">[99]</a></span> -flour, and a little milk or cream. Let it all simmer together -till thoroughly warmed, but do not allow it to boil lest the -meat having been once cooked already, should become tasteless. -When you serve it up, have ready some three-cornered -pieces of bread toasted and buttered; place them all round -the inside of the dish.</p> - -<p>Or you may cover the mince with a thick layer of grated -bread, moistened with a little butter, and browned on the top -with a salamander, or a red hot shovel.</p> - - -<h3>VEAL PATTIES.</h3> -<p>Mince very fine a pound of the lean of cold roast veal, and -half a pound of cold boiled ham, (fat and lean equally mixed.) -Put it into a stew-pan with three ounces of butter divided into -bits and rolled in flour, a jill of cream, and a jill of veal gravy. -Season it to your taste with cayenne pepper and nutmeg, -grated lemon-peel, and lemon-juice. Set the pan on hot coals, -and let the ingredients simmer till well warmed, stirring -them well to prevent their burning.</p> - -<p>Have, ready baked, some small shells of puff-paste. Fill -them with the mixture, and eat the patties either warm or -cold.</p> - - -<h3>VEAL PIE.</h3> -<p>Take two pounds of veal cut from the loin, fillet, or the best -end of the neck. Remove the bone, fat, and skin, and put -them into a sauce-pan with half a pint of water to stew for the -gravy. Make a good paste, allowing a pound of butter to -two pounds of flour. Divide it into two pieces, roll it out<span class="pagenum"><a name="Page_100" id="Page_100">[100]</a></span> -rather thick, and cover with one piece the sides and bottom of -a deep dish. Put in a layer of veal, seasoned with black -pepper, then a layer of cold ham sliced thin, then more veal, -more ham, and so on till the dish is full; interspersing the -meat with yolks of eggs boiled hard. If you can procure -some small button mushrooms they will be found an improvement. -Pour in, at the last, the gravy you have drawn from -the trimmings, and put on the lid of the pie, notching the -edge handsomely, and ornamenting the centre with a flower -made of paste. Bake the pie at least two hours and a half.</p> - -<p>You may make a very plain veal pie simply of veal chops, -sliced onions, and potatoes pared and quartered. Season with -pepper and salt, and fill up the dish with water.</p> - - -<h3>CALF'S HEAD DREST PLAIN.</h3> -<p>Wash the head in warm water. Then lay it in clean hot -water and let it soak awhile. This will blanch it. Take out -the brains and the black part of the eyes. Tie the head -in a cloth, and put it into a large fish-kettle, with plenty of -cold water, and add some salt to throw up the scum, which -must be taken off as it rises. Let the head boil gently about -three hours.</p> - -<p>Put eight or ten sage leaves, and as much parsley, into a -small sauce-pan with a little water, and boil them half an -hour. Then chop them fine, and set them ready on a plate. -Wash the brains well in two warm waters, and then soak -them for an hour in a basin of cold water with a little salt in -it. Remove the skin and strings, and then put the brains into -a stew-pan with plenty of cold water, and let them boil gently -for a quarter of an hour, skimming them well. Take them<span class="pagenum"><a name="Page_101" id="Page_101">[101]</a></span> -out, chop them, and mix them with the sage and parsley -leaves, two table-spoonfuls of melted butter, and the yolks of -four hard-boiled eggs, and pepper and salt to your taste. -Then put the mixture into a sauce-pan and set it on coals to -warm.</p> - -<p>Take up the head when it is sufficiently boiled, score it in diamonds, -brush it all over with beaten egg, and strew it with a -mixture of grated bread-crumbs, and chopped sage and parsley. -Stick a few bits of butter over it, and set it in a Dutch oven -to brown. Serve it up with the brains laid round it. Or you -may send to table the brains and the tongue in a small -separate dish, having first trimmed the tongue and cut off the -roots. Have also parsley-sauce in a boat. You may garnish -with very thin small slices of broiled ham, curled up.</p> - -<p>If you get a calf's head with the hair on, sprinkle it all -over with pounded rosin, and dip it into boiling water. This -will make the hairs scrape off easily.</p> - - -<h3>CALF'S HEAD HASHED.</h3> -<p>Take a calf's head and a set of feet, and boil them until -tender, having first removed the brains. Then cut the flesh -off the head and feet in slices from the bone, and put both -meat and bones into a stew-pan with a bunch of sweet herbs, -some sliced onions, and pepper and salt to your taste; also a -large piece of butter rolled in flour, and a little water. After -it has stewed awhile slowly till the flavour is well extracted -from the herbs and onions, take out the meat, season it a little -with cayenne pepper, and lay it in a dish. Strain the gravy -in which it was stewed, and stir into it two glasses of madeira, -and the juice and grated peel of a lemon. Having<span class="pagenum"><a name="Page_102" id="Page_102">[102]</a></span> -poured some of the gravy over the meat, lay a piece of butter -on the top, set it in an oven and bake it brown.</p> - -<p>In the mean time, having cleaned and washed the brains -(skinning them and removing the strings) parboil them in a -sauce-pan, and then make them into balls with chopped -sweet herbs, grated bread-crumbs, grated lemon-peel, nutmeg, -and beaten yolk of egg. Fry them in lard and butter mixed; -and send them to table laid round the meat (which should -have the tongue placed on the top) and garnish with sliced -lemon. Warm the remaining gravy in a small sauce-pan on -hot coals, and stir into it the beaten yolk of an egg a minute -before you take it from the fire. Send it to table in a boat.</p> - - -<h3>CHITTERLINGS OR CALF'S TRIPE.</h3> -<p>See that the chitterlings are very nice and white. Wash -them, cut them into pieces, and put them into a stew-pan -with pepper and salt to your taste, and about two quarts of -water. Boil them two hours or more. In the mean time, -peel eight or ten white onions, and throw them whole into a -sauce-pan with plenty of water. Boil them slowly till quite -soft; then drain them in a cullender, and mash them. Wipe -out your sauce-pan, and put in the mashed onions with a -piece of butter, two table-spoonfuls of cream or rich milk, -some nutmeg, and a very little salt. Sprinkle in a little -flour, set the pan on hot coals (keeping it well covered) and -give it one boil up.</p> - -<p>When the chitterlings are quite tender all through, take -them up and drain them. Place in the bottom of a dish a -slice or two of buttered toast with all the crust cut off. Lay -the chitterlings on the toast, and send them to table with the<span class="pagenum"><a name="Page_103" id="Page_103">[103]</a></span> -stewed onions in a sauce-boat. When you take the chitterlings -on your plate season them with pepper and vinegar.</p> - -<p>This, if properly prepared, is a very nice dish.</p> - - -<h3>TO FRY CALF'S FEET.</h3> -<p>Having first boiled them till tender, cut them in two, and -(having taken out the large bones) season the feet with pepper -and salt, and dredge them well with flour. Strew some -chopped parsley or sweet marjoram over them, and fry them -of a light brown in lard or butter. Serve them up with parsley-sauce.</p> - - -<h3>TO FRY CALF'S LIVER.</h3> -<p>Cut the liver into thin slices. Season it with pepper, salt, -chopped sweet herbs, and parsley. Dredge it with flour, and -fry it brown in lard or dripping. See that it is thoroughly -done before you send it to table. Serve it up with its own -gravy.</p> - -<p>Some slices of cold boiled ham fried with it will be found -an improvement. If you use ham, add no salt.</p> - -<p>You may dress a calf's heart in the same manner.</p> - - -<h3>LARDED CALF'S LIVER.</h3> -<p>Take a calf's liver and wash it well. Cut into long -slips the fat of some bacon or old ham, and insert it all -through the surface of the liver by means of a larding-pin. -Put the liver into a pot with a table-spoonful of lard, a few -sliced tomatas, or some tomata catchup; adding one large<span class="pagenum"><a name="Page_104" id="Page_104">[104]</a></span> -or two small onions minced fine, and some sweet marjoram -leaves rubbed very fine. The sweet marjoram will crumble -more easily if you first dry it before the fire on a plate.</p> - -<p>Having put in all these ingredients, set the pot on hot coals -in the corner of the fire-place, and keep it stewing, regularly -and slowly, for four hours. Send the liver to table with the -gravy round it.</p> - - -<h3>TO ROAST SWEET-BREADS.</h3> -<p>Take four fine sweet-breads, and having trimmed them -nicely, parboil them, and then lay them in a pan of cold -water till they become cool. Afterwards dry them in a cloth. -Put some butter into a sauce-pan, set it on hot coals, and melt -and skim it. When it is quite clear, take it off. Have ready -some beaten egg in one dish, and some grated bread-crumbs -in another. Skewer each sweet-bread, and fasten them on a -spit. Then glaze them all over with egg, and sprinkle them -with bread-crumbs. Spread on some of the clarified butter, -and then another coat of crumbs. Roast them before a clear -fire, at least a quarter of an hour. Have ready some nice veal -gravy flavoured with lemon-juice, and pour it round the sweet-breads -before you send them to table.</p> - - -<h3>LARDED SWEET-BREADS.</h3> -<p>Parboil four or five of the largest sweet-breads you can -get. This should be done as soon as they are brought in, as -few things spoil more rapidly if not cooked at once. When -half boiled, lay them in cold water. Prepare a force-meat of -grated bread, lemon-peel, butter, cayenne, and nutmeg -mixed with beaten yolk of egg. Cut open the sweet-breads and<span class="pagenum"><a name="Page_105" id="Page_105">[105]</a></span> -stuff them with it, fastening them afterwards with a skewer, or -tying them round with packthread. Have ready some slips of -bacon-fat, and some slips of lemon-peel cut about the thickness -of very small straws. Lard the sweet-breads with them -in alternate rows of bacon and lemon-peel, drawing them -through with a larding-needle. Do it regularly and handsomely. -Then put the sweet-breads into a Dutch oven, and -bake them brown. Serve them up with veal gravy flavoured -with a glass of Madeira, and enriched with beaten yolk of -egg stirred in at the last.</p> - - -<h3>MARBLED VEAL.</h3> -<p>Having boiled and skinned two fine smoked tongues, cut -them to pieces and pound them to a paste in a mortar, moistening -them with plenty of butter as you proceed. Have ready -an equal quantity of the lean of veal stewed and cut into very -small pieces. Pound the veal also in a mortar, adding butter to -it by degrees. The tongue and veal must be kept separate till -both have been pounded. Then fill your potting cans with -lumps of the veal and tongue, pressed down hard, and so placed, -that when cut, the mixture will look variegated or marbled. -Close the cans with veal; again press it down very hard, and -finish by pouring on clarified butter. Cover the cans closely, -and keep them in a dry place. It may be eaten at tea or supper. -Send it to table cut in slices.</p> - -<p>You may use it for sandwiches.</p> - -<p>To clarify butter, cut it up, melt it in a sauce-pan over the -fire, and skim it well.</p> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_106" id="Page_106">[106]</a></span></p> - - - - -<h2><a name="MUTTON_AND_LAMB" id="MUTTON_AND_LAMB">MUTTON AND LAMB.</a></h2> - - -<h3>GENERAL REMARKS.</h3> -<p>The fore-quarter of a sheep contains the neck, breast, and -shoulder; and the hind-quarter the loin and leg. The two -loins together are called the chine or saddle. The flesh of -good mutton is of a bright red, and a close grain, and the fat -firm and quite white. The meat will feel tender and springy -when you squeeze it with your fingers. The vein in the neck -of the fore-quarter should be of a fine blue.</p> - -<p>Lamb is always roasted; generally a whole quarter at once. -In carving lamb, the first thing done is to separate the shoulder -from the breast, or the leg from the loin.</p> - -<p>If the weather is cold enough to allow it, mutton is more -tender after being kept a few days.</p> - - -<h3>TO ROAST MUTTON.</h3> -<p>Mutton should be roasted with a quick brisk fire. Every -part should be trimmed off that cannot be eaten. Wash the -meat well. The skin should be taken off and skewered on again -before the meat is put on the spit; this will make it more juicy. -Otherwise tie paper over the fat, having soaked the twine in -water to prevent the string from burning. Put a little salt -and water into the dripping-pan, to baste the meat at first, then -use its own gravy for that purpose. A quarter of an hour -before you think it will be done, take off the skin or paper,<span class="pagenum"><a name="Page_107" id="Page_107">[107]</a></span> -dredge the meat very lightly with flour, and baste it with -butter. Skim the gravy and send it to table in a boat.</p> - -<p>A leg of mutton will require from two hours roasting to two -hours and a half in proportion to its size. A chine or saddle, -from two hours and a half, to three hours. A shoulder, from -an hour and a half, to two hours. A loin, from an hour and -three quarters, to two hours. A haunch (that is a leg with -part of the loin) cannot be well roasted in less than four -hours.</p> - -<p>Always have some currant jelly on the table to eat with -roast mutton. It should also be accompanied by mashed -turnips.</p> - -<p>Slices cut from a cold leg of mutton that has been under-done, -are very nice broiled or warmed on a gridiron, and sent -to the breakfast table covered with currant jelly.</p> - -<p>Pickles are always eaten with mutton.</p> - -<p>In preparing a leg of mutton for roasting, you may make -deep incisions in it, and stuff them with chopped oysters, or -with a force-meat made in the usual manner; or with chestnuts -parboiled and peeled. The gravy will be improved by -stirring into it a glass of port wine.</p> - - -<h3>TO BOIL MUTTON.</h3> -<p>To prepare a leg of mutton for boiling, wash it clean, cut -a small piece off the shank bone, and trim the knuckle. Put -it into a pot with water enough to cover it, and boil it gently -for three hours, skimming it well. Then take it from the -fire, and keeping the pot well covered, let it finish by remaining -in the steam for ten or fifteen minutes. Serve it up with -a sauce-boat of melted butter into which a tea-cup full of -capers or nasturtians have been stirred.</p> - -<p><span class="pagenum"><a name="Page_108" id="Page_108">[108]</a></span></p> - -<p>Have mashed turnips to eat with it.</p> - -<p>A few small onions boiled in the water with the mutton are -thought by some to improve the flavour of the meat. It is much -better when sufficient time is allowed to boil or simmer it -slowly; for instance, four hours.</p> - -<p>A neck or a loin of mutton will require also about three -hours slow boiling. These pieces should on no account be -sent to table the least under-done. Serve up with them carrots -and whole turnips. You may add a dish of suet dumplings -to eat with the meat, made of finely chopped suet mixed with -double its quantity of flour, and a little cold water.</p> - - -<h3>MUTTON CHOPS.</h3> -<p>Take chops or steaks from a loin of mutton, cut off the bone -close to the meat, and trim off the skin, and part of the fat. -Beat them to make them tender, and season them with pepper -and salt. Make your gridiron hot over a bed of clear bright -coals; rub the bars with suet, and lay on the chops. Turn -them frequently; and if the fat that falls from them causes a -blaze and smoke, remove the gridiron for a moment till it is -over. When they are thoroughly done, put them into a warm -dish and butter them. Keep them covered till a moment before -they are to be eaten.</p> - -<p>When the chops have been turned for the last time, you -may strew over them some finely minced onion moistened -with boiling water, and seasoned with pepper.</p> - -<p>Some like them flavoured with mushroom catchup.</p> - -<p>Another way of dressing mutton chops is, after trimming -them nicely and seasoning them with pepper and salt, to lay -them for awhile in melted butter. When they have imbibed<span class="pagenum"><a name="Page_109" id="Page_109">[109]</a></span> -a sufficient quantity, take them out, and cover them all over -with grated bread-crumbs. Broil them over a clear fire, and -see that the bread does not burn.</p> - - -<h3>CUTLETS À LA MAINTENON.</h3> -<p>Cut a neck of mutton into steaks with a bone in each; trim -them nicely, and scrape clean the end of the bone. Flatten -them with a rolling pin, or a meat beetle, and lay them in -oiled butter. Make a seasoning of hard-boiled yolk of egg -and sweet-herbs minced small, grated bread, pepper, salt, and -nutmeg; and, if you choose, a little minced onion. Take the -chops out of the butter, and cover them with the seasoning. -Butter some half sheets of white paper, and put the cutlets -into them, so as to be entirely covered, securing the paper -with pins or strings; and twisting them nicely round the bone. -Heat your gridiron over some bright lively coals. Lay the -cutlets on it, and broil them about twenty minutes. The custom -of sending them to table in the papers had best be omitted, -as (unless managed by a French cook) these envelopes, after -being on the gridiron, make a very bad appearance.</p> - -<p>Serve them up hot, with mushroom sauce in a boat, or with -a brown gravy, flavoured with red wine. You may make the -gravy of the bones and trimmings, stewed in a little water, -skimmed well, and strained when sufficiently stewed. Thicken -it with flour browned in a Dutch oven, and add a glass of red -wine.</p> - -<p>You may bake these cutlets in a Dutch oven without the -papers. Moisten them frequently with a little oiled butter.</p> - -<p><span class="pagenum"><a name="Page_110" id="Page_110">[110]</a></span></p> - - -<h3>STEWED MUTTON CHOPS.</h3> -<p>Cut a loin or neck of mutton into chops, and trim away the -fat and bones. Beat and flatten them. Season them with -pepper and salt, and put them into a stew-pan with barely -sufficient water to cover them, and some sliced carrots, turnips, -onions, potatoes, and a bunch of sweet herbs, or a few -tomatas. Let the whole stew slowly about three hours, or -till every thing is tender. Keep the pan closely covered, -except when you are skimming it.</p> - -<p>Send it to table with sippets or three-cornered pieces of -toasted bread, laid all round the dish.</p> - - -<h3>HASHED MUTTON.</h3> -<p>Cut into small pieces the lean of some cold mutton that has -been underdone, and season it with pepper and salt. Take -the bones and other trimmings, put them into a sauce-pan -with as much water as will cover them, and some sliced -onions, and let them stew till you have drawn from them a -good gravy. Having skimmed it well, strain the gravy into -a stew-pan, and put the mutton into it. Have ready-boiled -some carrots, turnips, potatoes and onions. Slice them, and -add them to the meat and gravy. Set the pan on hot coals, -and let it simmer till the meat is warmed through, but do not -allow it to boil, as it has been once cooked already. Cover -the bottom of a dish with slices of buttered toast. Lay the -meat and vegetables upon it, and pour over them the gravy.</p> - -<p>Tomatas will be found an improvement.</p> - -<p>If green peas, or Lima beans are in season, you may boil -them, and put them to the hashed mutton; leaving out the -other vegetables, or serving them up separately.</p> - -<p><span class="pagenum"><a name="Page_111" id="Page_111">[111]</a></span></p> - - -<h3>A CASSEROLE OF MUTTON.</h3> -<p>Butter a deep dish or mould, and line it with potatoes -mashed with milk or butter, and seasoned with pepper and -salt. Fill it with slices of the lean of cold mutton, or lamb, -seasoned also. Cover the whole with more mashed potatoes. -Put it into an oven, and bake it till the meat is thoroughly -warmed, and the potatoes brown. Then carefully turn it out -on a large dish; or you may, if more convenient, send it to -table in the dish it was baked in.</p> - - -<h3>MUTTON HARICO.</h3> -<p>Take a neck of mutton, cut it into chops, and fry them -brown. Then put them into a stew-pan with a bunch of sweet -herbs, two or three cloves, a little mace, and pepper and salt -to your taste. Cover them with boiling water, and let them -stew slowly for about an hour. Then cut some carrots and -turnips into dice; slice some onions, and cut up a head of -celery; put them all into the stew-pan, and keep it closely -covered except when you are skimming off the fat. Let the -whole stew gently for an hour longer, and then send it to -table in a deep dish, with the gravy about it.</p> - -<p>You may make a similar harico of veal steaks, or of beef -cut very thin.</p> - - -<h3>STEWED LEG OF MUTTON</h3> -<p>Take a leg of mutton and trim it nicely. Put it into a pot -with three pints of water; or with two pints of water and one -quart of gravy drawn from bones, trimmings, and coarse pieces<span class="pagenum"><a name="Page_112" id="Page_112">[112]</a></span> -of meat. Add some slices of carrots, and a little salt. Stew -it slowly three hours. Then put in small onions, small turnips, -tomatas or tomata catchup, and shred or powdered sweet -marjoram to your taste, and let it stew three hours longer. A -large leg will require from first to last from six hours and a -half to seven hours stewing. But though it must be tender -and well done all through, do not allow it to stew to rags. -Serve it up with the vegetables and gravy round it. -Have mashed potatoes in another dish.</p> - - -<h3>TO ROAST LAMB.</h3> -<p>The best way of cooking lamb is to roast it; when drest -otherwise it is insipid, and not so good as mutton. A hind-quarter -of eight pounds will be done in about two hours; a -fore-quarter of ten pounds, in two hours and a half; a leg of -five pounds will take from an hour and a quarter to an hour -and a half; a loin about an hour and a half. Lamb, like veal -and pork, is not eatable unless thoroughly done; no one -preferring it rare, as is frequently the case with beef and -mutton.</p> - -<p>Wash the meat, wipe it dry, spit it, and cover the fat with -paper. Place it before a clear brisk fire. Baste it at first -with a little salt and water, and then with its own drippings. -Remove the paper when the meat is nearly done, and dredge -the lamb with a little flour. Afterwards baste it with butter. -Do not take it off the spit till you see it drop white gravy.</p> - -<p>Prepare some mint-sauce by stripping from the stalks the -leaves of young green mint, mincing them very fine, and -mixing them with vinegar and sugar. There must be just -sufficient vinegar to moisten the mint, but not enough to make<span class="pagenum"><a name="Page_113" id="Page_113">[113]</a></span> -the sauce liquid. Send it to table in a boat, and the gravy in -another boat. Garnish with sliced lemon.</p> - -<p>In carving a quarter of lamb, separate the shoulder from the -breast, or the leg from the ribs, sprinkle a little salt and -pepper, and squeeze on some lemon juice.</p> - -<p>It should be accompanied by asparagus, green peas, and -lettuce.</p> - - -<h3>MUTTON HAMS.</h3> -<p>Take large fine legs of mutton freshly killed, and wipe -them dry with a clean towel. Allow to each ham half a -pound of salt, and an ounce of saltpetre, and half a pound of -brown sugar, all mixed together, slightly heated over the fire, -and then well rubbed into the meat. Put the hams into a -salting-tub, and keep them there two or three days, turning -and rubbing them frequently. Then make a mixture, (allowing -to each ham half a pound more of brown sugar, the same -of salt, and an ounce of saltpetre, pounded fine, with an ounce -of black pepper, and an ounce of cloves,) and heat this mixture -a few minutes. Take the hams out of the tub, wipe -them dry, and then rub into them this second mixture. Clean -the salting-tub, and return the hams to it. Cover them, and -let them lie for a fortnight, turning them several times, and -basting them with the liquid. Then smoke them a fortnight, -using for the fire green birch, oak, hickory, or corn-cobs.</p> - -<p>Sow them up in new cloths and white-wash the outside of -the covers.</p> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_114" id="Page_114">[114]</a></span></p> - - - - -<h2><a name="PORK_HAM_c" id="PORK_HAM_c">PORK, HAM, &c.</a></h2> - - -<h3>GENERAL REMARKS.</h3> -<p>In cutting up pork, you have the spare-rib, shoulder, -griskin or chine, the loin, middlings and leg; the head, feet, -heart and liver. On the spare-rib and chine there is but little -meat, and the pieces called middlings consist almost entirely -of fat. The best parts are the loin, and the leg or hind -quarter. Hogs make the best pork when from two and a half -to four years old. They should be kept up and fed with corn -at least six weeks before they are killed, or their flesh will -acquire a disagreeable taste from the trash and offal which -they eat when running at large. The Portuguese pork, which -is fed on chestnuts, is perhaps the finest in the world.</p> - -<p>If the meat is young, the lean will break on being pinched, -and the skin will dent by nipping it with the fingers; the fat -will be white, soft, and pulpy. If the skin or rind is rough, -and cannot be nipped, it is old.</p> - -<p>Hams that have short shank-bones, are generally preferred. -If you put a knife under the bone of a ham, and it comes out -clean, the meat is good; but quite the contrary if the knife -appears smeared and slimy. In good bacon the fat is white, -and the lean sticks close to the bone; if it is streaked with -yellow, the meat is rusty, and unfit to eat.</p> - -<p>Pork in every form should be thoroughly cooked. If the -least under-done, it is distrusting and unwholesome.</p> - -<p><span class="pagenum"><a name="Page_115" id="Page_115">[115]</a></span></p> - - -<h3>TO ROAST A PIG.</h3> -<p>Begin your preparations by making the stuffing. Take a -sufficient quantity of grated stale bread, and mix it with sage -and sweet marjoram rubbed fine or powdered; also some -grated lemon-peel. Season it with pepper, salt, powdered -nutmeg and mace; mix in butter enough to moisten it, and -some beaten yolk of egg to bind it. Let the whole be very -well incorporated.</p> - -<p>The pig should be newly killed, (that morning if possible,) -nicely cleaned, fat, and not too large. Wash it well in cold -water, and cut off the feet close to the joints, leaving some -skin all round to fold over the ends. Take out the liver and -heart, and reserve them, with the feet, to make the gravy. -Truss back the legs. Fill the body with the stuffing (it must -be quite full) and then sew it up, or tie it round with a buttered -twine. Put the pig on the spit, and place it before a -clear brisk fire, but not too near lest it scorch. The fire -should be largest at the ends, that the middle of the pig may -not be done before the extremities. If you find the heat too -great in the centre, you may diminish it by placing a flat-iron -before the fire. When you first put it down, wash the pig -all over with salt and water; afterwards rub it frequently -with a feather dipped in sweet oil, or with fresh butter tied in -a rag. If you baste it with any thing else, or with its own -dripping, the skin will not be crisp. Take care not to blister -or burn the outside by keeping it too near the fire. A good -sized pig will require at least three hours' roasting.</p> - -<p>Unless a pig is very small it is seldom sent to table whole. -Take the spit from the fire, and place it across a large dish: -then, having cut off the head with a sharp knife, and cut -down the back, slip the spit out. Lay the two halves of the<span class="pagenum"><a name="Page_116" id="Page_116">[116]</a></span> -body close together in the dish, and place half the head on -each side. Garnish with sliced lemon.</p> - -<p>For the gravy,—take that from the dripping-pan and skim -it well. Having boiled the heart, liver, and feet, with some -minced sage in a very little water, cut the meat from the feet, -and chop it. Chop also the liver and heart. Put all into a -small sauce-pan, adding a little of the water that they were -boiled in, and some bits of butter rolled in flour. Flavour it -with a glass of Madeira, and some grated nutmeg. Give it a -boil up, and send it to table in a gravy-boat.</p> - -<p>You may serve up with the pig, apple-sauce, cranberry-sauce, -or bread-sauce in a small tureen; or currant jelly.</p> - -<p>If you bake the pig instead of roasting it, rub it from time -to time with fresh butter tied in a rag.</p> - - -<h3>TO ROAST A LEG OF PORK.</h3> -<p>Take a sharp knife and score the skin across in narrow -stripes (you may cross it again so as to form diamonds) and -rub in some powdered sage. Raise the skin at the knuckle, -and put in a stuffing of minced onion and sage, bread-crumbs, -pepper, salt, and beaten yolk of egg. Fasten it down with a -buttered string, or with skewers. You may make deep incisions -in the meat of the large end of the leg, and stuff them -also; pressing in the filling very hard. Rub a little sweet -oil all over the skin with a brush or a goose-feather, to make -it crisp and of a handsome brown. Do not place the spit too -near the fire, lest the skin should burn and blister. A leg of -pork will require from three to four hours to roast. Moisten -it all the time by brushing it with sweet oil, or with fresh -butter tied in a rag. To baste it with its own dripping will<span class="pagenum"><a name="Page_117" id="Page_117">[117]</a></span> -make the skin tough and hard. Skim the fat carefully from -the gravy, which should be thickened with a little flour.</p> - -<p>A roast leg of pork should always be accompanied by -apple-sauce, and by mashed potato and mashed turnips.</p> - - -<h3>TO ROAST A LOIN OF PORK.</h3> -<p>Score the skin in narrow strips, and rub it all over with a -mixture of powdered sage-leaves, pepper and salt. Have -ready a force-meat or stuffing of sage and marjoram, -mixed with a little grated bread and beaten yolk of egg, and -seasoned with pepper and salt. Make deep incisions between -the ribs and fill them with this stuffing. Put it on the spit -before a clear fire and moisten it with butter or sweet oil, -rubbed lightly over it. It will require three hours to roast.</p> - -<p>Having skimmed the gravy well, thicken it with a little -flour, and serve it up in a boat. Have ready some apple-sauce -to eat with the pork. Also mashed turnips and mashed -potatoes.</p> - -<p>You may roast in the same manner, a shoulder, spare-rib, -or chine of pork; seasoning it with sage and marjoram.</p> - - -<h3>TO ROAST A MIDDLING OR SPRING PIECE OF PORK.</h3> -<p>Make a force-meat of grated bread, and minced onion and -sage, pepper, salt, and beaten yolk of egg; mix it well, and -spread it all over the inside of the pork. Then roll up the -meat, and with a sharp knife score it round in circles, rubbing -powdered sage into the cuts. Tie a buttered twine round the -roll of meat so as to keep it together in every direction. Put<span class="pagenum"><a name="Page_118" id="Page_118">[118]</a></span> -a hook through one end, and roast the pork before a clear brisk -fire, moistening the skin occasionally with butter. Or you -may bake it in a Dutch oven. It is a good side dish. Thicken -the gravy with a little flour, and flavour it with a glass of -wine. Have currant jelly to eat with it.</p> - -<p>It should be delicate young pork.</p> - - -<h3>TO STEW PORK.</h3> -<p>Take a nice piece of the fillet or leg of fresh pork; rub it -with a little salt, and score the skin. Put it into a pot with -sufficient water to cover it, and stew it gently for two hours or -more, in proportion to its size. Then put into the same pot a -dozen or more sweet potatoes, scraped, split, and cut in -pieces. Let the whole stew gently together for an hour and a -half, or till all is thoroughly done, skimming it frequently. -Serve up all together in a large dish.</p> - -<p>This stew will be found very good. For sweet potatoes you -may substitute white ones mixed with sliced turnips, or parsnips -scraped and split.</p> - - -<h3>TO BOIL CORNED PORK.</h3> -<p>Take a nice piece of fresh pork, (the leg is the best,) rub it -with salt, and let it lie in the salt two days. Boil it slowly -in plenty of water, skimming it well. When the meat is -about half done, you may put into the same pot a fine cabbage, -washed clean and quartered. The pork and the cabbage -should be thoroughly done, and tender throughout. Send -them to table in separate dishes, having drained and squeezed<span class="pagenum"><a name="Page_119" id="Page_119">[119]</a></span> -all the water out of the cabbage. Take off the skin of the -pork, and touch the outside at intervals with spots of cayenne -pepper. Eat mustard with it.</p> - -<p>Pork is never boiled unless corned or salted.</p> - - -<h3>PICKLED PORK AND PEASE PUDDING.</h3> -<p>Soak the pork all night in cold water, and wash and scrape -it clean. Put it on early in the day, as it will take a long -time to boil, and must boil slowly. Skim it frequently. Boil -in a separate pot greens or cabbage to eat with it; also parsnips -and potatoes.</p> - -<p>Pease pudding is a frequent accompaniment to pickled pork, -and is very generally liked. To make a small pudding, you -must have ready a quart of dried split pease, which have -been soaked all night in cold water. Tie them in a cloth, -(leaving room for them to swell,) and boil them slowly till -they are tender. Drain them, and rub them through a cullender -or a sieve into a deep dish; season them with pepper and -salt, and mix with them an ounce of butter, and two beaten -eggs. Beat all well together till thoroughly mixed. Dip a -clean cloth in hot water, sprinkle it with flour, and put the -pudding into it. Tie it up very tightly, leaving a small space -between the mixture and the tying, (as the pudding will still -swell a little,) and boil it an hour longer. Send it to table -and eat it with the pork.</p> - -<p>You may make a pease pudding in a plain and less delicate -way, by simply seasoning the pease with black pepper, -(having first soaked them well,) tying them in a cloth, and -putting them to boil in the same pot with the pork, taking -care to make the string very tight, so that the water may not<span class="pagenum"><a name="Page_120" id="Page_120">[120]</a></span> -get in. When all is done, and you turn out the pudding, cut -it into thick slices and lay it round the pork.</p> - -<p>Pickled pork is frequently accompanied by dried beans and -hominy.</p> - - -<h3>PORK AND BEANS.</h3> -<p>Allow two pounds of pickled pork to two quarts of dried -beans. Soak the meat all night in a pan of cold water. Put -the beans into a pot with cold water, and let them hang all -night over the embers of the fire, or set them in the chimney -corner, that they may warm as well as soak. Early in the -morning rinse them through a cullender. Having scored the -rind of the pork, (which should not be a very fat piece,) put -it into a pot with cold water, and boil it till tender, carefully -skimming off the liquid fat. <em>In another pot</em> boil the beans -till they have all bursted. When soft, take them up; lay the -pork in a tin pan; and cover it with the beans, adding a very -little water. Then bake them in an oven till brown, but not -longer.</p> - -<p>This is a homely dish, but is by many persons much liked. -It is customary to bring it to table in the pan in which it is -baked. The chine is the proper piece for this purpose.</p> - - -<h3>PORK STEAKS.</h3> -<p>Pork steaks or chops should be taken from the neck, or the -loin. Cut them about half an inch thick, remove the skin, -trim them neatly, and beat them. Season them with pepper, -salt, and powdered sage-leaves or sweet marjoram, and broil -them over a clear fire till quite done all through, turning them -once. They require much longer broiling than beef-steaks or<span class="pagenum"><a name="Page_121" id="Page_121">[121]</a></span> -mutton chops. When you think they are nearly done, take up -one on a plate and try it. If it is the least red inside, return -it to the gridiron. Have ready a gravy made of the trimmings, -or any coarse pieces of pork stewed in a little water with -chopped onions and sage, and skimmed carefully. When all -the essence is extracted, take out the bits of meat, &c. and -serve up the gravy in a boat to eat with the steaks.</p> - -<p>They should be accompanied with apple-sauce.</p> - - -<h3>PORK CUTLETS.</h3> -<p>Cut them from the leg, and remove the skin; trim them -and beat them, and sprinkle on salt and pepper. Prepare -some beaten egg in a pan; and on a flat dish a mixture of -bread-crumbs, minced onion, and sage. Put some lard or -drippings into a frying-pan over the fire; and when it boils, -put in the cutlets; having dipped every one first in the -egg, and then in the seasoning. Fry them twenty or thirty -minutes, turning them often. After you have taken them -out of the frying-pan, skim the gravy, dredge in a little -flour, give it one boil, and then pour it on the dish round the -cutlets.</p> - -<p>Have apple-sauce to eat with them.</p> - -<p>Pork cutlets prepared in this manner may be stewed instead -of being fried. Add to them a little water, and stew them -slowly till thoroughly done, keeping them closely covered, -except when you remove the lid to skim them.</p> - -<p><span class="pagenum"><a name="Page_122" id="Page_122">[122]</a></span></p> - - -<h3>PORK PIE.</h3> -<p>Take the lean of a leg or loin of fresh pork, and season it -with pepper, salt, and nutmeg. Cover the bottom and sides -of a deep dish with a good paste, made with a pound of butter -to two pounds of flour, and rolled out thick. Put in a layer -of pork, and then a layer of pippin apples, pared, cored, and -cut small. Strew over the apples sufficient sugar to make -them very sweet. Then place another layer of pork, and -so on till the dish is full. Pour in half a pint or more -of sweet cider. Cover the pie with a thick lid of paste, and -notch and ornament it according to your taste.</p> - -<p>Set it in a brisk oven, and bake it well.</p> - - -<h3>HAM PIE.</h3> -<p>Cover the sides and bottom of a dish with a good paste -rolled out thick. Have ready some slices of cold boiled ham, -about half an inch thick, some eggs boiled hard and sliced, -and a large young fowl cleaned and cut up. Put a layer of -ham at the bottom, then the fowl, then the eggs, and then -another layer of ham. Shake on some pepper, and pour in -some water, or what will be much better, some veal gravy. -Cover the pie with a crust, notch and ornament it, and bake it -well.</p> - -<p>Some mushrooms will greatly improve it.</p> - -<p>Small button mushrooms will keep very well in a bottle of -sweet oil—first peeling the skin, and cutting off the stalks.</p> - -<p><span class="pagenum"><a name="Page_123" id="Page_123">[123]</a></span></p> - - -<h3>HAM SANDWICHES.</h3> -<p>Cut some thin slices of bread very neatly, having slightly -buttered them; and, if you choose, spread on a very little -mustard. Have ready some very thin slices of cold boiled -ham, and lay one between two slices of bread. You may -either roll them up, or lay them flat on the plates. They are -used at supper, or at luncheon.</p> - -<p>You may substitute for the ham, cold smoked tongue, shred -or grated.</p> - - -<h3>BROILED HAM.</h3> -<p>Cut the ham into very thin slices, (the thinner the better.) -Soak them in hot water at least half an hour, (a whole hour -is better,) to draw out some of the salt; changing the water -several times, and always pouring it on scalding hot. This -process will not only extract the superfluous salt (which would -otherwise ooze out in broiling and remain sticking about the -surface of the meat) but it makes the ham more tender and -mellow. After soaking, dry the slices in a cloth, and then -heat your gridiron, and broil them over a clear fire.</p> - -<p>If you have cold boiled ham, it is better for broiling than -that which is raw; and being boiled, will require no soaking -before you put it on the gridiron.</p> - -<p>If you wish to serve up eggs with the ham, put some lard -into a very clean frying-pan, and make it boiling hot. Break -the eggs separately into a saucer, that in case a bad one should -be among them it may not mix with the rest. Slip each egg -gently into the frying-pan. Do not turn them while they are -frying, but keep pouring some of the hot lard over them with -an iron spoon; this will do them sufficiently on the upper<span class="pagenum"><a name="Page_124" id="Page_124">[124]</a></span> -side. They will be done enough in about three minutes; the -white must retain its transparency so that the yolk will be -seen through it. When done, take them up with a tin slice, -drain off the lard, and if any part of the white is discoloured -or ragged, trim it off. Lay a fried egg upon each slice of the -broiled ham, and send them to table hot.</p> - -<p>This is a much nicer way than the common practice of frying -the ham or bacon with the eggs. Some persons broil or -fry the ham without eggs, and send it to table cut into little -slips or mouthfuls.</p> - -<p>To curl small pieces of ham for garnishing, slice as thin as -possible some that has been boiled or parboiled. The pieces -should be about two inches square. Roll it up round little -wooden skewers, and put it into a cheese toaster, or into a -tin oven, and set it before the fire for eight or ten minutes. -When it is done, slip out the skewers.</p> - - -<h3>TO BOIL A HAM.</h3> -<p>Hams should always be soaked in water previous to boiling, -to draw out a portion of the salt, and to make them -tender. They will soften more easily if soaked in lukewarm -water. If it is a new ham, and not very salt or hard, you -need not put it in water till the evening before you intend to -cook it. An older one will require twenty-four hours' soaking; -and one that is very old and hard should be kept in soak -two or three days, frequently changing the water, which must -be soft. Soak it in a tub, and keep it well covered. When -you take it out of the water to prepare it for boiling, scrape -and trim it nicely, and pare off all the rough-looking parts.</p> - -<p>Early in the morning put it into a large pot or kettle with<span class="pagenum"><a name="Page_125" id="Page_125">[125]</a></span> -plenty of cold water. Place it over a slow fire that it may -heat gradually; it should not come to a boil in less than an -hour and a half, or two hours. When it boils, quicken the fire, -and skim the pot carefully. Then simmer it gently four or -five hours or more, according to its size. A ham weighing -fifteen pounds should simmer five hours after it has come to a -boil. Keep the pot well skimmed.</p> - -<p>When it is done, take it up, carefully strip off the skin, -and reserve it to cover the ham when it is put away cold. -Rub the ham all over with some beaten egg, and strew on it -fine bread-raspings shaken through the lid of a dredging box. -Then place it in an oven to brown and crisp, or on a hot dish -set over the pot before the fire. Cut some writing paper into -a handsome fringe, and twist it round the shank-bone before -you send the ham to table. Garnish the edge of the dish -with little piles or spots of rasped crust of bread.</p> - -<p>In carving a ham, begin not quite in the centre, but a little -nearer to the hock. Cut the slices very thin. It is not only -a most ungenteel practice to cut ham in thick slices, but it -much impairs the flavour.</p> - -<p>When you put it away after dinner, skewer on again the -skin. This will make it keep the better.</p> - -<p>Ham should always be accompanied by green vegetables, -such as asparagus, peas, beans, spinach, cauliflower, brocoli, -&c.</p> - -<p>Bacon also should be well soaked before it is cooked; and -it should be boiled very slowly, and for a long time. The -greens may be boiled with the meat. Take care to skim the -pot carefully, and to drain and squeeze the greens very well -before you send them to table. If there are yellow streaks in -the lean of the bacon, it is rusty, and unfit to eat.</p> - -<p><span class="pagenum"><a name="Page_126" id="Page_126">[126]</a></span></p> - - -<h3>TO ROAST A HAM.</h3> -<p>Take a very fine ham (a Westphalia one if you can procure -it) and soak it in lukewarm water for a day or two, changing -the water frequently. The day before you intend cooking it, -take the ham out of the water, and (having removed the skin) -trim it nicely, and pour over it a bottle of Madeira or sherry. -Let it steep till next morning; frequently during the day -washing the wine over it. Put it on the spit in time to allow -at least six hours for slowly roasting it. Baste it continually -with hot water. When it is done, dredge it all over with -fine bread-raspings shaken on through the top of the dredging -box; and set it before the fire to brown.</p> - -<p>For gravy, take the wine in which the ham was steeped, -and add to it the essence or juice which flowed from the meat -when taken from the spit. Squeeze in the juice of two -lemons. Put it into a sauce-pan, and boil and skim it. Send -it to table in a boat. Cover the shank of the ham (which -should have been sawed short) with bunches of double parsley, -and ornament it with a cluster of flowers cut out with a -penknife from raw carrots, beets, and turnips; and made to -imitate marygolds, and red and white roses.</p> - - -<h3>DIRECTIONS FOR CURING HAM OR BACON.</h3> -<p>Ham or bacon, however well cured, will never be good -unless the pork of which it is made has been properly fed. -The hogs should for well fattened on corn, and fed with it -about eight weeks, allowing ten bushels to each hog. They -are best for curing when from two to four years old, and -should not weigh more than one hundred and fifty or one hun<span class="pagenum"><a name="Page_127" id="Page_127">[127]</a></span>dred -and sixty pounds. The first four weeks they may be -fed on mush, or on Indian meal moistened with water; the -remaining four on corn unground; giving them always as -much as they will eat. Soap-suds may be given to them -three or four times a week; or oftener if convenient.</p> - -<p>When killed and cut up, begin immediately to salt them. -Rub the outside of each ham with a tea-spoonful of powdered -saltpetre, and the inside with a tea-spoonful of cayenne pepper. -Having mixed together two pounds brown sugar and fine salt, in -the proportion of a pound and a half of brown sugar to a pint -of salt, rub the pork well with it. This quantity of sugar -and salt will be sufficient for fifty pounds of meat. Have -ready some large tubs, the bottoms sprinkled with salt, and -lay the meat in the tubs with the skin downward. Put -plenty of salt between each layer of meat. After it has lain -eight days, take it out and wipe off all the salt, and wash the -tubs. Make a pickle of soft water, equal quantities of salt -and molasses, and a little saltpetre; allowing four ounces of -saltpetre to two quarts of molasses and two quarts of salt, -which is the proportion for fifty pounds of meat. The pickle -must be strong enough to bear up an egg. Boil and skim it; -and when it is cold, pour it over the meat, which must be -turned every day and basted with the pickle. The hams -should remain in the pickle at least four weeks; the shoulders -and middlings of the bacon three weeks; and the jowls two -weeks. They should then be taken out and smoked. Having -washed off the pickle, before you smoke the meat, bury it, -while wet, in a tub of bran. This will form a crust over it, -and prevent evaporation of the juices. Let the smoke-house -be ready to receive the meat immediately. Take it out of the -tub after it has lain half an hour, and rub the bran evenly over<span class="pagenum"><a name="Page_128" id="Page_128">[128]</a></span> -it. Then hang it up to smoke with the small end downwards. -The smoke-house should be dark and cool, and should stand -alone, for the heat occasioned by an adjoining building may -spoil the meat, or produce insects. Keep up a good smoke -all day, but have no blaze. Hickory is the best wood for a -smoke-house fire. In three or four weeks the meat will be -sufficiently smoked, and fit for use. During the process it -should be occasionally taken down, examined, and hung up -again. The best way of keeping hams is to sew them in -coarse cloths, which should be white-washed. If they are -to go to sea, pack them in pounded charcoal.</p> - -<p>An old ham will require longer to soak, and longer to boil -than a new one.</p> - -<p>Tongues may be cured in the above manner.</p> - - -<h3>LIVER PUDDINGS.</h3> -<p>Boil some pigs' livers. When cold, mince them, and season -them with pepper, salt, and some sage and sweet marjoram -rubbed fine. You may add some powdered cloves. -Have ready some large skins nicely cleaned, and fill them -with the mixture, tying up the ends securely. Prick them -with a fork to prevent their bursting; put them into hot water, -and boil them slowly for about an hour. They will require -no farther cooking before you eat them. Keep them in stone -jars closely covered. They are eaten cold at breakfast or -supper, cut into slices an inch thick or more; or they may be -cut into large pieces, and broiled or fried.</p> - -<p>The best liver puddings are made of boiled pigs-feet and -livers, mixed together in equal portions.</p> - -<p><span class="pagenum"><a name="Page_129" id="Page_129">[129]</a></span></p> - - -<h3>COMMON SAUSAGE-MEAT.</h3> -<p>Having cleared it from the skin, sinews, and gristle, take -six pounds of the lean of young fresh pork, and three pounds -of the fat, and mince it all as fine as possible. Take some -dried sage, pick off the leaves and rub them to powder, allowing -three tea-spoonfuls to each pound of meat. Having -mixed the fat and lean well together, and seasoned it with -six tea-spoonfuls of pepper, and the same quantity of salt, -strew on the powdered sage, and mix the whole very well with -your hands. Put it away in a stone jar, packing it down -hard; and keep it closely covered. Set the jar in a cool dry -place.</p> - -<p>When you wish to use the sausage-meat, make it into flat -cakes about an inch thick and the size of a dollar; dredge -them with flour, and fry them in nothing, over rather a slow -fire, till they are well browned on both sides, and thoroughly -done. Their own fat will cook them.</p> - -<p>Sausages are seldom eaten except at breakfast.</p> - - -<h3>FINE SAUSAGES.</h3> -<p>Take some fresh pork, (the leg is best,) and clear it from -the skin, sinews, and gristle. Allow two pounds of fat to -three pounds of lean. Mince it all very fine, and season it -with two ounces and a half of salt, half an ounce of pepper, -twelve cloves, and a dozen blades of mace powdered, three -grated nutmegs, six table-spoonfuls of powdered sage, and -two tea-spoonfuls of powdered rosemary. Mix all well -together. Put it into a stone jar, and press it down very -hard. Cover it closely, and keep it in a dry cool place.</p> - -<p><span class="pagenum"><a name="Page_130" id="Page_130">[130]</a></span></p> - -<p>When you use this sausage-meat, mix with it some beaten -yolk of egg, and make it into balls or cakes. Dredge them -with flour, and fry them in butter.</p> - - -<h3>BOLOGNA SAUSAGES.</h3> -<p>Take ten pounds of beef, and four pounds of pork; two-thirds -of the meat should be lean, and only one third fat. -Chop it very fine, and mix it well together. Then season it -with six ounces of fine salt, one ounce of black pepper, -half an ounce of cayenne, one table-spoonful of powdered -cloves; and one clove of garlic minced very fine.</p> - -<p>Have ready some large skins nicely cleaned and prepared, -(they should be beef-skins,) and wash them in salt and vinegar. -Fill them with the above mixture, and secure the ends -by tying them with packthread or fine twine. Make a brine -of salt and water strong enough to bear up an egg. Put the -sausages into it, and let them lie for three weeks, turning -them daily. Then take them out, wipe them dry, hang them -up and smoke them. Before you put them away rub them -all over with sweet oil.</p> - -<p>Keep them in ashes. That of vine-twigs is best for them.</p> - -<p>You may fry them or not before you eat them.</p> - - -<h3>PORK CHEESE.</h3> -<p>Take the heads, tongues, and feet of young fresh pork, or any -other pieces that are convenient. Having removed the skin, -boil them till all the meat is quite tender, and can be easily -stripped from the bones. Then chop it small, and season it<span class="pagenum"><a name="Page_131" id="Page_131">[131]</a></span> -with salt and black pepper to your taste, and if you choose, -some beaten cloves. Add sage-leaves and sweet marjoram, -minced fine, or rubbed to powder. Mix the whole very well -together, with your hands. Put it into deep pans, with straight -sides, (the shape of a cheese,) press it down hard and closely -with a plate that will fit the pan; putting the under side of -the plate next to the meat, and placing a heavy weight on it. -In two or three days it will be fit for use, and you may turn -it out of the pan. Send it to table cut in slices, and use mustard -and vinegar with it. It is generally eaten at supper or -breakfast.</p> - - -<h3>PIG'S FEET AND EARS SOUSED.</h3> -<p>Having cleaned them properly, and removed the skin, boil -them slowly till they are quite tender, and then split the feet and -put them with the ears into salt and vinegar, flavoured with a -little mace. Cover the jar closely, and set it away. When you -use them, dry each piece well with a cloth; dip them first -in beaten yolk of egg, and then in bread-crumbs, and fry them -nicely in butter or lard. Or you may eat them cold, just out -of the vinegar.</p> - -<p>If you intend keeping them some time, you must make a -fresh pickle for them every other day.</p> - - -<h3>TO IMITATE WESTPHALIA HAM.</h3> -<p>The very finest pork must be used for these hams. Mix -together an equal quantity of powdered saltpetre and brown -sugar, and rub it well into the hams. Next day make a -pickle in sufficient quantity to cover them very well. The<span class="pagenum"><a name="Page_132" id="Page_132">[132]</a></span> -proportions of the ingredients are a pound of fine salt, mixed -with a pound of brown sugar, an ounce of black pepper -and an ounce of cloves pounded to powder, a small bit of sal -prunella, and a quart of stale strong beer or porter. Boil them -all together, so as to make a pickle that will bear up an egg. -Pour it boiling hot over the meat, and let it lie in the pickle -two weeks, turning it two or three times every day, and -basting or washing it with the liquid. Then take out the -hams, rub them with bran and smoke them for a fortnight. -When done, keep them in a barrel of fine charcoal.</p> - -<p>In cooking these hams simmer them slowly for seven or -eight hours.</p> - -<p>To imitate the shape of the real Westphalia hams, cut some -of the meat off the under side of the thick part, so as to give -them a flat appearance. Do this before you begin to cure -them, first loosening the skin and afterwards sewing it on -again.</p> - -<p>The ashes in which you keep them must be changed frequently, -wiping the hams when you take them out.</p> - - -<h3>TO GLAZE A COLD HAM.</h3> -<p>With a brush or quill feather go all over the ham with -beaten yolk of egg. Then cover it thickly with pounded -cracker, made as fine as flour, or with grated crumbs of stale -bread. Lastly go over it with thick cream. Put it to brown -in the oven of a stove, or brown it on the spit of a tin roaster, -set before the fire and turned frequently.</p> - -<p>This glazing will be found delicious. It should be put on -half an inch thick, so as to form a crust.</p> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_133" id="Page_133">[133]</a></span></p> - - - - -<h2><a name="VENISON_c" id="VENISON_c">VENISON, &c.</a></h2> - - -<h3>TO ROAST A SADDLE OR HAUNCH OF VENISON.</h3> -<p>Wipe it all over with a sponge dipped in warm water. -Then rub the skin with lard or nice dripping. Cover the fat -with sheets of paper two double, buttered, and tied on with -packthread that has been soaked to keep it from burning. -Or, what is still better, you may cover the first sheets of -paper with a coarse paste of flour and water rolled out half an -inch thick, and then cover the paste with the second sheets -of paper, securing the whole well with the string to prevent its -falling off. Place the venison on the spit before a strong clear -fire, such as you would have for a sirloin of beef, and let the -fire be well kept up all the time. Put some claret and butter -into the dripping-pan and baste the meat with it frequently. If -wrapped in paste, it will not be done in less than five hours. -Half an hour before you take it up, remove the coverings carefully, -place the meat nearer to the fire, baste it with fresh -butter and dredge it very lightly with flour. Send it to table -with fringed white paper wrapped round the bone, and its own -gravy well skimmed. Have currant jelly to eat with it. As -venison chills immediately, the plates should be kept on -heaters.</p> - -<p>You may make another gravy with a pound and a half of -scraps and trimmings or inferior pieces of venison, put into a -sauce-pan with three pints of water, a few cloves, a few blades<span class="pagenum"><a name="Page_134" id="Page_134">[134]</a></span> -of mace, half a nutmeg; and salt and cayenne to your taste. -Boil it down slowly to a pint. Then skim off the fat, and -strain the gravy into a clean sauce-pan. Add to it half a pint -of currant jelly, half a pint of claret, and near a quarter of a -pound of butter divided into bits and rolled in flour. Send it -to table in two small tureens or sauce-boats. This gravy will -be found very fine.</p> - -<p>Venison should never be roasted unless very fat. The -shoulder is a roasting piece, and may be done without the -paper or paste.</p> - -<p>Venison is best when quite fresh; but if it is expedient to -keep it a week before you cook it, wash it well with milk and -water, and then dry it perfectly with cloths till there is not -the least damp remaining on it. Then mix together powdered -ginger and pepper, and rub it well over every part of the meat. -Do not, however, attempt to keep it unless the weather is -quite cold.</p> - - -<h3>TO HASH COLD VENISON.</h3> -<p>Cut the meat in nice small slices, and put the trimmings -and bones into a sauce-pan with barely water enough to cover -them. Let them stew for an hour. Then strain the liquid -into a stew-pan; add to it some bits of butter rolled in flour, -and whatever gravy was left of the venison the day before. -Stir in some currant jelly, and give it a boil up. Then put in -the meat, and keep it over the fire just long enough to warm -it through; but do not allow it to boil, as it has been once -cooked already.</p> - -<p><span class="pagenum"><a name="Page_135" id="Page_135">[135]</a></span></p> - - -<h3>VENISON STEAKS.</h3> -<p>Cut them from the neck or haunch. Season them with -pepper and salt. When the gridiron has been well heated -over a bed of bright coals, grease the bars, and lay the steaks -upon it. Broil them well, turning them once, and taking -care to save as much of the gravy as possible. Serve them -up with some currant jelly laid on each steak. Have your -plates set on heaters.</p> - - -<h3>VENISON PASTY.</h3> -<p>The neck, breast, and shoulder are the parts used for a -venison pie or pasty. Cut the meat into pieces (fat and lean -together) and put the bones and trimmings into a stew-pan -with pepper and salt, and water or veal broth enough to cover -it. Simmer it till you have drawn out a good gravy. Then -strain it.</p> - -<p>In the mean time make a good rich paste, and roll it rather -thick. Cover the bottom and sides of a deep dish with one -sheet of it, and put in your meat, having seasoned it with -pepper, salt, nutmeg, and mace. Pour in the gravy which -you have prepared from the trimmings, and two glasses of -port or claret, and lay on the top some bits of butter rolled in -flour. Cover the pie with a thick lid of paste, and ornament -it handsomely with leaves and flowers formed with a tin cutter. -Bake it two hours or more, according to its size.</p> - -<p><span class="pagenum"><a name="Page_136" id="Page_136">[136]</a></span></p> - - -<h3>VENISON HAMS.</h3> -<p>Venison for hams must be newly killed, and in every respect -as good as possible. Mix together equal quantities of -salt and brown sugar, and rub it well into the hams. Put -them into a tub, and let them lie seven days; turning them -and rubbing them daily with the mixture of salt and sugar. -Next mix together equal quantities of West India molasses -and fine salt. Rub it over your hams, and let them lie in it a -week longer. Then wipe them, rub them with bran, and -smoke them a fortnight over hickory wood. Pack them in -wood ashes; or in charcoal, if to go to sea.</p> - -<p>Venison ham must not be cooked before it is eaten. It is -used for the tea-table, chipped or shred like dried beef, to -which it is considered very superior.</p> - -<p>It will not keep as long as other smoked meat.</p> - - -<h3>TO ROAST A KID.</h3> -<p>A kid should be cooked the day it is killed, or the day after -at farthest. They are best from three to four months old, and -are only eaten while they live on milk.</p> - -<p>Wash the kid well, wipe it dry, and truss it. Stuff the -body with a force-meat of grated bread, butter or suet, sweet -herbs, pepper, salt, nutmeg, grated lemon-peel, and beaten -egg; and sew it up to keep the stuffing in its place. Put it on -the spit and rub it over with lard, or sweet oil. Put a little -salt and water into the dripping-pan, and baste the kid first -with that, and afterwards with its own gravy. Or you may -make it very nice by basting it with cream. It should roast -about three hours. At the last, transfer the gravy to a small<span class="pagenum"><a name="Page_137" id="Page_137">[137]</a></span> -sauce-pan; thicken it with a little butter rolled in flour, give -it a boil up, and send it to table in a boat. Garnish the kid -with lumps of currant jelly laid round the edge of the dish.</p> - -<p>A fawn (which should never be kept more than one day) -may be roasted in the same manner; also, a hare, or a couple -of rabbits.</p> - -<p>You may send to table, to eat with the kid, a dish of -chestnuts boiled or roasted, and divested of the shells.</p> - - -<h3>TO ROAST A HARE.</h3> -<p>If a hare is old do not roast it, but make soup of it. Wash -and soak it in water for an hour, and change the water several -times, having made a little slit in the neck to let out the -blood. Take out the heart and liver, and scald them. Drain, -dry, and truss the hare. Make a force-meat richer and more -moist than usual, and add to it the heart and liver minced fine. -Soak the bread-crumbs in a little claret before you mix them -with the other ingredients. Stuff the body of the hare with -this force-meat, and sew it up. Put it on the spit, rub it with -butter, and roast it before a brisk fire. For the first half hour -baste it with butter; and afterwards with cream, or with milk -thickened with beaten yolk of egg. At the last, dredge it -lightly with flour. The hare will require about two hours -roasting.</p> - -<p>For sauce, take the drippings of the hare mixed with cream -or with claret, and a little lemon-juice, a bit of butter, and -some bread-crumbs. Give it a boil up, and send it to table in a -boat. Garnish the hare with slices of currant jelly laid round -it in the dish.</p> - -<p><span class="pagenum"><a name="Page_138" id="Page_138">[138]</a></span></p> - - -<h3>FRICASSEED RABBITS.</h3> -<p>The best way of cooking rabbits is to fricassee them. Take -a couple of fine ones, and cut them up, or disjoint them. Put -them into a stew-pan; season them with cayenne pepper and -salt, some chopped parsley, and some powdered mace. Pour -in a pint of warm water (or of veal broth, if you have it) and -stew it over a slow fire till the rabbits are quite tender; adding -(when they are about half done) some bits of butter rolled in -flour. Just before you take it from the fire, enrich the gravy -with a jill or more of thick cream with some nutmeg grated -into it. Stir the gravy well, but take care not to let it boil -after the cream is in, lest it curdle.</p> - -<p>Put the pieces of rabbit on a hot dish, and pour the gravy -over them.</p> - - -<h3>TO STEW RABBITS.</h3> -<p>Having trussed the rabbits, lay them in a pan of warm -water for about fifteen minutes. Then put them into a pot -with plenty of water and a little salt, and stew them slowly -for about an hour, or till they are quite tender. In the mean -time, peel and boil in a sauce-pan a dozen onions. When -they are quite tender all through, take them out, and drain -and slice them. Have ready some drawn butter, prepared -by taking six ounces of butter, (cut into bits and rolled in -about three tea-spoonfuls of flour,) and melting it in a jill of -milk. After shaking it round over hot coals till it simmers, -add to it the onions, and give it one boil up.</p> - -<p>When the rabbits are done stewing lay them on a large<span class="pagenum"><a name="Page_139" id="Page_139">[139]</a></span> -dish (having first cut off their heads, which should not be -sent to table) and cover them all over with the onion-sauce, -to which you may add some grated nutmeg.</p> - - -<h3>TO FRY RABBITS.</h3> -<p>Having washed the rabbits well, put them into a pan of -cold water, and let them lie in it two or three hours. Then -cut them into joints, dry them in a cloth, dredge them with -flour, strew them with chopped parsley, and fry them in butter. -After you take them out of the frying-pan, stir a wine-glass -of cream into the gravy, or the beaten yolk of an egg. -Do not let it boil, but pour it at once into the dish with the -rabbits.</p> - -<p>Rabbits are very good baked in a pie. A boiled or pot-pie -may be made of them.</p> - -<p>They may be stuffed with force-meat and roasted, basting -them with butter. Cut off their heads before you send them -to table.</p> - - -<h3>VENISON SAUSAGES.</h3> -<p>To six pounds of fresh-killed venison, allow two pounds -of fresh fat pork. Chop the meat and mince it very fine. -Add six tea-spoonfuls of sage leaves, dried and powdered, the -same quantity of salt, and the same of ground black pepper. -Having mixed the whole thoroughly, pack it down hard in -stone jars, and keep it well covered in a cool dry place.</p> - -<p>When wanted for use, make it into small flat cakes, and -fry them.</p> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_140" id="Page_140">[140]</a></span></p> - - - - -<h2><a name="POULTRY_GAME_c" id="POULTRY_GAME_c">POULTRY, GAME, &c.</a></h2> - - -<h3>GENERAL REMARKS.</h3> -<p>In buying poultry choose those that are fresh and fat. -Half-grown poultry is comparatively insipid; it is best when -full-grown but not old. Old poultry is tough and hard. An -old goose is so tough as to be frequently uneatable. When -poultry is young the skin is thin and tender, and can be easily -ripped by trying it with a pin; the legs are smooth; the feet -moist and limber; and the eyes full and bright. The body -should be thick and the breast fat. The bill and feet of a -young goose are yellow, and have but few hairs on them; -when old they are red and hairy.</p> - -<p>Poultry is best when killed over night, as if cooked too soon -after killing, it is hard and does not taste well. It is not the -custom in America, as in some parts of Europe, to keep game, -or indeed any sort of eatable, till it begins to taint; all food -when inclining to decomposition being regarded by us with -disgust.</p> - -<p>When poultry or game is frozen, it should be brought into -the kitchen early in the morning of the day on which it is to -be cooked. It may be thawed by laying it several hours in -cold water. If it is not thawed it will require double the -time to cook, and will be tough and tasteless when done.</p> - -<p>In drawing poultry be very careful not to break the gall, -lest its disagreeable bitterness should be communicated to -the liver.</p> - -<p>Poultry should be always scalded in hot water to make the<span class="pagenum"><a name="Page_141" id="Page_141">[141]</a></span> -feathers come out easily. Before they are cooked they should -be held for a moment over the blaze of the fire to singe off the -hairs that are about the skin. The head, neck, and feet -should be cut off, and the ends of the legs skewered in the -bodies. A string should be tied tightly round.</p> - - -<h3>TO BOIL A PAIR OF FOWLS.</h3> -<p>Make a force-meat in the usual manner, of grated bread-crumbs, -chopped sweet herbs, butter, pepper, salt, and yolk -of egg. Fill the bodies of the fowls with the stuffing, and -tie a string firmly round them. Skewer the livers and gizzards -to the sides, under the wings. Dredge them with flour, -and put them into a pot with just enough of water to cook -them; cover it closely, and put it over a moderate fire. As -soon as the scum rises, take off the pot and skim it. Then -cover it again, and boil it slowly half an hour. Afterwards -diminish the fire, and let them stew slowly till quite tender. -An hour altogether is generally sufficient to boil a pair of -fowls, unless they are quite old. By doing them slowly -(rather stewing than boiling) the skin will not break, and -they will be whiter and more tender than if boiled fast.</p> - -<p>Serve them up with egg-sauce in a boat.</p> - -<p>Young chickens are better for being soaked two hours in -skim milk, previous to boiling. You need not stuff them. -Boil or stew them slowly in the same manner as large fowls. -Three quarters of an hour will cook them.</p> - -<p>Serve them up with egg-sauce, and garnish with -parsley.</p> - -<p>Boiled fowls should be accompanied by ham or smoked -tongue.</p> - -<p><span class="pagenum"><a name="Page_142" id="Page_142">[142]</a></span></p> - - -<h3>TO ROAST A PAIR OF FOWLS.</h3> -<p>Leave out the livers, gizzards and hearts, to be chopped -and put into the gravy. Fill the crops and bodies of the fowls -with a force-meat, put them before a clear fire and roast them -an hour, basting them with butter or with clarified dripping.</p> - -<p>Having stewed the necks, gizzards, livers, and hearts in a -very little water, strain it and mix it hot with the gravy that -has dripped from the fowls, and which must be first skimmed. -Thicken it with a little browned flour, add to it the livers, -hearts, and gizzards chopped small. Send the fowls to table -with the gravy in a boat, and have cranberry-sauce to eat -with them.</p> - - -<h3>BROILED CHICKENS.</h3> -<p>Split a pair of chickens down the back, and beat them flat. -Wipe the inside, season them with pepper and salt, and let -them lie while you prepare some beaten yolk of egg and -grated bread-crumbs. Wash the outside of the chickens all -over with the egg, and then strew on the bread-crumbs. Have -ready a hot gridiron over a bed of bright coals. Lay the -chickens on it with the inside downwards, or next the fire. -Broil them about three quarters of an hour, keeping them -covered with a plate. Just before you take them up, lay some -small pieces of butter on them.</p> - -<p>In preparing chickens for broiling, you may parboil them -about ten minutes, to ensure their being sufficiently cooked; -as it is difficult to broil the thick parts thoroughly without -burning the rest. None but fine plump chickens are worth -broiling.</p> - -<p><span class="pagenum"><a name="Page_143" id="Page_143">[143]</a></span></p> - - -<h3>FRICASSEED CHICKENS.</h3> -<p>Having cut up your chickens, lay them in cold water till -all the blood is drawn out. Then wipe the pieces, season -them with pepper and salt, and dredge them with flour. Fry -them in lard or butter; they should be of a fine brown on -both sides. When they are quite done, take them out of the -frying-pan, cover them up, and set them by the fire to keep -warm. Skim the gravy in the frying-pan and pour into it -half a pint of cream; season it with nutmeg, mace, and -cayenne, and thicken it with a small bit of butter rolled in flour. -Give it a boil, and then pour it round the chickens, which -must be kept hot. Put some lard into the pan, and fry some -parsley in it to lay on the pieces of chicken; it must be done -green and crisp.</p> - -<p>To make a white fricassee of chickens, skin them, cut them -in pieces, and having soaked out the blood, season them with -salt, pepper, nutmeg and mace, and strew over them some -sweet marjoram shred fine. Put them into a stew-pan, and -pour over them half a pint of cream, or rich unskimmed milk. -Add some butter rolled in flour, and (if you choose) some -small force-meat balls. Set the stew-pan over hot coals. -Keep it closely covered, and stew or simmer it gently till the -chicken is quite tender, but do not allow it to boil.</p> - -<p>You may improve it by a few small slices of cold ham.</p> - - -<h3>CHICKEN CROQUETS AND RISSOLES.</h3> -<p>Take some cold chicken, and having cut the flesh from the -bones, mince it small with a little suet and parsley; adding -sweet marjoram and grated lemon-peel. Season it with pep<span class="pagenum"><a name="Page_144" id="Page_144">[144]</a></span>per, -salt and nutmeg, and having mixed the whole very well, -pound it to a paste in a marble mortar, putting in a little at a -time, and moistening it frequently with yolk of egg that has -been previously beaten. Then divide it into equal portions, -and having floured your hands, make it up in the shape of -pears, sticking the head of a clove into the bottom of each -to represent the blossom end, and the stalk of a clove into the -top to look like the stem. Dip them into beaten yolk of egg, -and then into bread-crumbs grated finely and sifted. Fry them -in butter, and when you take them out of the pan, fry some -parsley in it. Having drained the parsley, cover the bottom -of a dish with it, and lay the croquets upon it. Send it to -table as a side dish.</p> - -<p>Croquets may be made of cold sweet-breads, or of cold veal -mixed with ham or tongue.</p> - -<p>Rissoles are made of the same ingredients, well mixed, and -beaten smooth in a mortar. Make a fine paste, roll it out, -and cut it into round cakes. Then lay some of the mixture -on one half of the cake, and fold over the other upon it, in the -shape of a half-moon. Close and crimp the edges nicely, and -fry the rissoles in butter. They should be of a light brown -on both sides. Drain them and send them to table dry.</p> - - -<h3>BAKED CHICKEN PIE.</h3> -<p>Cover the bottom and sides of a deep dish with a thick -paste. Having cut up your chickens, and seasoned them -to your taste with salt, pepper, mace and nutmeg, put -them in, and lay on the top several pieces of butter rolled -in flour. Fill up the dish about two-thirds with cold water. -Then lay on the top crust, notching it handsomely. Cut a<span class="pagenum"><a name="Page_145" id="Page_145">[145]</a></span> -slit in the top, and stick into it an ornament of paste made -in the form of a tulip. Bake it in a moderate oven.</p> - -<p>It will be much improved by the addition of a quarter of a -hundred oysters; or by interspersing the pieces of chicken -with slices of cold boiled ham, in which case use no other salt.</p> - -<p>You may add also some yolks of eggs boiled hard.</p> - -<p>A duck pie may be made in the same manner. A rabbit -pie also.</p> - - -<h3>A POT PIE.</h3> -<p>Take a pair of large fine fowls. Cut them up, wash the -pieces, and season them with pepper only. Make a good -paste in the proportion of a pound and a half of minced suet -to three pounds of flour. Let there be plenty of paste, as it -is always much liked by the eaters of pot pie. Roll out the -paste not very thin, and cut most of it into long squares. -Butter the sides of a pot, and line them with paste nearly to -the top. Lay slices of cold ham at the bottom of the pot, and -then the pieces of fowl, interspersed all through with squares -of paste, and potatoes pared and quartered. Pour in a quart -of water. Cover the whole with a lid of paste, having a slit -in the centre, through which the gravy will bubble up. Boil -it steadily for two hours. Half an hour before you take it up, -put in through the hole in the centre of the crust, some bits -of butter rolled in flour, to thicken the gravy. When done, -put the pie on a large dish, and pour the gravy over it.</p> - -<p>You may intersperse it all through with cold ham.</p> - -<p>A pot-pie may be made of ducks, rabbits, squirrels, or -venison. Also of beef-steaks. A beef-steak, or some pork-steaks -(the lean only) greatly improve a chicken pot-pie. If -you use no ham, season with salt.</p> - -<p><span class="pagenum"><a name="Page_146" id="Page_146">[146]</a></span></p> - - -<h3>CHICKEN CURRY.</h3> -<p>Take a pair of fine fowls, and having cut them in pieces -lay them in salt and water till the seasoning is ready. Take -two table-spoonfuls of powdered ginger, one table-spoonful -of fresh turmeric, a tea-spoonful of ground black pepper; -some mace, a few cloves, some cardamom seeds, and a little -cayenne pepper with a small portion of salt. These last -articles according to your taste. Put all into a mortar, and -add to them eight large onions, chopped or cut small. -Mix and beat all together, till the onions, spices, &c. form a -paste.</p> - -<p>Put the chickens into a pan with sufficient butter rolled in -flour, and fry them till they are brown, but not till quite done. -While this is proceeding, set over the fire a sauce-pan three -parts full of water, or sufficient to cover the chickens when -they are ready. As soon as the water boils, throw in the -curry-paste. When the paste has all dissolved, and is thoroughly -mixed with the water, put in the pieces of chicken to -boil, or rather to simmer. When the chicken is quite done, -put it into a large dish, and eat it with boiled rice. The rice -may either be laid round on the same dish, or served up -separately.</p> - -<p>This is a genuine East India receipt for curry.</p> - -<p>Lamb, veal, or rabbits may be curried in the same manner.</p> - - -<h4 title=""><i>To boil Rice for the Curry.</i></h4> -<p>Pick the rice carefully, to clear it from husks and motes. -Then soak it in cold water for a quarter of an hour, or more. -When you are ready to boil it, pour off the water in which it -has soaked. Have ready a pot or sauce-pan of boiling<span class="pagenum"><a name="Page_147" id="Page_147">[147]</a></span> -water, into which you have put a little salt. Allow two -quarts of water to a pound of rice. Sprinkle the rice gradually -into the water. Boil it hard for twenty minutes, then -take it off the fire, and pour off all the water that remains. Set -the pot in the chimney corner with the lid off, while dinner is -dishing, that it may have time to dry. You may toss it up -lightly with two forks, to separate the grains while it is drying, -but do not stir it with a spoon.</p> - - -<h3>A PILAU.</h3> -<p>Take a large fine fowl, and cover the breast with slices of -fat bacon or ham, secured by skewers. Put it into a stew-pan -with two sliced onions. Season it to your taste with -white pepper and mace. Have ready a pint of rice that has -been well picked, washed, and soaked. Cover the fowl with -it. Put in as much water as will well cover the whole. -Stew it about half an hour, or till the fowl and rice are thoroughly -done; keeping the stew-pan closely covered. Dish -it all together, either with the rice covering the fowl, or laid -round it in little heaps.</p> - -<p>You may make a pilau of beef or mutton with a larger -quantity of rice; which must not be put in at first, or it will -be done too much, the meat requiring a longer time to stew.</p> - - -<h3>CHICKEN SALAD.</h3> -<p>The fowls for this purpose should be young and fine. You -may either boil or roast them. They must be quite cold. -Having removed all the skin and fat, and disjointed the fowls<span class="pagenum"><a name="Page_148" id="Page_148">[148]</a></span> -cut the meat from the bones into very small pieces, not exceeding -an inch. Wash and split two large fine heads of -celery, and cut the white part into pieces also about an inch -long; and having mixed the chicken and celery together, put -them into a deep china dish, cover it and set it away.</p> - -<p>It is best not to prepare the dressing till just before the -salad is to be eaten, that it may be as fresh as possible. -Have ready the yolks of eight hard-boiled eggs. Put them -into a flat dish, and mash them to a paste with the back of a -wooden spoon. Add to the egg a small tea-spoonful of fine -salt, the same quantity of cayenne pepper, half a jill of made -mustard, a jill or a wine-glass and a half of vinegar, and -rather more than two wine-glasses of sweet oil. Mix all these -ingredients thoroughly; stirring them a long time till they -are quite smooth.</p> - -<p>The dressing should not be put on till a few minutes before -the salad is sent in; as by lying in it the chicken and celery -will become tough and hard. After you pour it on, mix -the whole well together with a silver fork.</p> - -<p>Chicken salad should be accompanied with plates of bread -and butter, and a plate of biscuits. It is a supper dish, and -is brought in with terrapin, oysters, &c.</p> - -<p>Cold turkey is excellent prepared as above.</p> - -<p>An inferior salad may be made with cold fillet of veal, -instead of chickens.</p> - -<p>Cold boiled lobster is very fine cut up and drest in this -manner, only substituting for celery, lettuce cut up and -mixed with the lobster.</p> - -<p><span class="pagenum"><a name="Page_149" id="Page_149">[149]</a></span></p> - - -<h3>TO ROAST A PAIR OF DUCKS.</h3> -<p>After the ducks are drawn, wipe out the inside with a clean -cloth, and prepare your stuffing. Mince very fine some green -sage leaves, and twice their quantity of onion, (which should -first be parboiled,) and add a little butter, and a seasoning -of pepper and salt. Mix the whole very well, and fill the -crops and bodies of the ducks with it, leaving a little space -for the stuffing to swell. Reserve the livers, gizzards, and -hearts to put in the gravy. Tie the bodies of the ducks -firmly round with strings, (which should be wetted or buttered -to keep them from burning,) and put them on the spit -before a clear brisk fire. Baste them first with a little salt -and water, and then with their own gravy, dredging them -lightly with flour at the last. They will be done in about an -hour. After boiling the livers, gizzards and hearts, chop them, -and put them into the gravy; having first skimmed it, and -thickened it with a little browned flour.</p> - -<p>Send to table with the ducks a small tureen of onion-sauce -with chopped sage leaves in it. Accompany them also with -stewed cranberries and green peas, if in season.</p> - -<p>Canvas-back ducks are roasted in the same manner, omitting -the stuffing. They will generally be done enough in -three quarters of an hour. Send currant jelly to table with -them, and have heaters to place under the plates. Add to the -gravy a little cayenne, and a large wine-glass of claret or port.</p> - -<p>Other wild ducks and teal may be roasted in about half an -hour. Before roasting, parboil them with a large carrot -inside their bodies. This will draw all the fishy or sedgy -taste that may be about the ducks. Then throw away the -carrot, and lay them in fresh water.</p> - -<p><span class="pagenum"><a name="Page_150" id="Page_150">[150]</a></span></p> - -<p>You may serve up with wild ducks, &c. orange-sauce, -which is made by boiling in a little water two large sweet -oranges cut into slices, having first removed the rind. When -the pulp is all dissolved, strain and press it through a sieve, -and add to it the juice of two more oranges, and a little sugar. -Send it to table either warm or cold.</p> - - -<h3>STEWED DUCK.</h3> -<p>Half roast a large duck. Cut it up, and put it into a -stew-pan with a pint of beef-gravy, or dripping of roast-beef. -Have ready two boiled onions, half a handful of sage leaves, -and two leaves of mint, all chopped very fine and seasoned -with pepper and salt. Lay these ingredients over the duck. -Stew it slowly for a quarter of an hour. Then put in a quart -of young green peas. Cover it closely, and simmer it half -an hour longer, till the peas are quite soft. Then add a piece -of butter rolled in flour; quicken the fire, and give it one -boil. Serve up all together.</p> - -<p>A cold duck that has been under-done may be stewed in -this manner.</p> - - -<h3>TO HASH A DUCK.</h3> -<p>Cut up the duck and season it with pepper and mixed -spices. Have ready some thin slices of cold ham or bacon. -Place a layer of them in a stew-pan; then put in the duck -and cover it with ham. Add just water enough to moisten it, -and pour over all a large glass of red wine. Cover the pan -closely and let it stew for an hour.</p> - -<p>Have ready a quart or more of green peas, boiled tender,<span class="pagenum"><a name="Page_151" id="Page_151">[151]</a></span> -drained, and mixed with butter and pepper. Lay them round -the hashed duck.</p> - -<p>If you hash a cold duck in this manner, a quarter of an -hour will be sufficient for stewing it; it having been cooked -already.</p> - - -<h3>TO ROAST A GOOSE.</h3> -<p>Having drawn and singed the goose, wipe out the inside -with a cloth, and sprinkle in some pepper and salt. Make a -stuffing of four good sized onions minced fine, and half their -quantity of green sage leaves minced also, a large tea-cupful -of grated bread-crumbs, a piece of butter the size of a walnut, -and the beaten yolks of two eggs, with a little pepper and -salt. Mix the whole together, and incorporate them well. -Put the stuffing into the goose, and press it in hard; but do -not entirely fill up the cavity, as the mixture will swell in -cooking. Tie the goose securely round with a greased or -wetted string; and paper the breast to prevent it from scorching. -Fasten the goose on the spit at both ends. The fire -must be brisk and well kept up. It will require from two -hours to two and a half to roast. Baste it at first with a little -salt and water, and then with its own gravy. Take off the -paper when the goose is about half done, and dredge it with -a little flour towards the last. Having parboiled the liver -and heart, chop them and put them into the gravy, which must -be skimmed well and thickened with a little browned flour.</p> - -<p>Send apple-sauce to table with the goose; also mashed -potatoes.</p> - -<p>A goose may be stuffed entirely with potatoes, boiled and -mashed with milk, butter, pepper and salt.</p> - -<p>You may make a gravy of the giblets, that is the neck,<span class="pagenum"><a name="Page_152" id="Page_152">[152]</a></span> -pinions, liver, heart and gizzard, stewed in a little water, -thickened with butter rolled in flour, and seasoned with pepper -and salt. Add a glass of red wine. Before you send it -to table, take out all but the liver and heart; mince them and -leave them in the gravy. This gravy is by many preferred -to that which comes from the goose in roasting. It is well -to have both.</p> - -<p>If a goose is old it is useless to cook it, as when hard and -tough it cannot be eaten.</p> - - -<h3>A GOOSE PIE.</h3> -<p>Cut a fine large young goose into eight pieces, and season -it with pepper. Reserve the giblets for gravy. Take a -smoked tongue that has been all night in soak, parboil it, peel -it, and cut it into thick slices, omitting the root, which you -must divide into small pieces, and put into a sauce-pan with -the giblets and sufficient water to stew them slowly.</p> - -<p>Make a nice paste, allowing a pound and a half of butter to -three pounds of flour. Roll it out thick, and line with it the -bottom and sides of a deep dish. Fill it with the pieces of -goose, and the slices of tongue. Skim the gravy you have -drawn from the giblets, thicken it with a little browned flour, -and pour it into the pie dish. Then put on the lid or upper -crust. Notch and ornament it handsomely with leaves and -flowers of paste. Bake the pie about three hours in a brisk -oven.</p> - -<p>In making a large goose pie you may add a fowl, or a pair -of pigeons, or partridges,—all cut up.</p> - -<p>A duck pie may be made in the same manner.</p> - -<p>Small pies are sometimes made of goose giblets only.</p> - -<p><span class="pagenum"><a name="Page_153" id="Page_153">[153]</a></span></p> - - -<h3>A CHRISTMAS GOOSE PIE.</h3> -<p>These pies are always made with a standing crust. Put -into a sauce-pan one pound of butter cut up, and a pint and a -half of water; stir it while it is melting, and let it come to a -boil. Then skim off whatever milk or impurity may rise to -the top. Have ready four pounds of flour sifted into a pan. -Make a hole in the middle of it, and pour in the melted -butter while hot. Mix it with a spoon to a stiff paste, (adding -the beaten yolks of three or four eggs,) and then knead it -very well with your hands, on the pasteboard, keeping it -dredged with flour till it ceases to be sticky. Then set it -away to cool.</p> - -<p>Split a large goose, and a fowl down the back, loosen the -flesh all over with a sharp knife, and take out all the bones. -Parboil a smoked tongue; peel it and cut off the root. Mix -together a powdered nutmeg, a quarter of an ounce of powdered -mace, a tea-spoonful of pepper, and a tea-spoonful of -salt, and season with them the fowl and the goose.</p> - -<p>Roll out the paste near an inch thick, and divide it into -three pieces. Cut out two of them of an oval form for the -top and bottom; and the other into a long straight piece for -the sides or walls of the pie. Brush the paste all over with -beaten white of egg, and set on the bottom the piece that is -to form the wall, pinching the edges together, and cementing -them with white of egg. The bottom piece must be large -enough to turn up a little round the lower edge of the wall -piece, to which it must be firmly joined all round. When you -have the crust properly fixed, so as to be baked standing alone -without a dish, put in first the goose, then the fowl, and then -the tongue. Fill up what space is left with pieces of the flesh -of pigeons, or of partridges, quails, or any game that is conve<span class="pagenum"><a name="Page_154" id="Page_154">[154]</a></span>nient. -There must be no bones in the pie. You may add -also some bits of ham, or some force-meat balls. Lastly, -cover the other ingredients with half a pound of butter, -and put on the top crust, which, of course, must be also of an -oval form to correspond with the bottom. The lid must be -placed not quite on the top edge of the wall, but an inch -and a half below it. Close it very well, and ornament the -sides and top with festoons and leaves cut out of paste. Notch -the edges handsomely, and put a paste flower in the centre. -Glaze the whole with beaten yolk of egg, and bind the pie -all round with a double fold of white paper. Set it in a regular -oven, and bake it four hours.</p> - -<p>This is one way of making the celebrated goose pies that -it is customary in England to send as presents at Christmas. -They are eaten at luncheon, and if the weather is cold, and -they are kept carefully covered up from the air, they will -be good for two or three weeks; the standing crust assisting -to preserve them.</p> - - -<h3>TO ROAST A TURKEY.</h3> -<p>Make a force-meat of grated bread-crumbs, minced suet, -sweet marjoram, grated lemon-peel, nutmeg, pepper, salt, and -beaten yolk of egg. You may add some grated cold ham. -Light some writing paper, and singe the hairs from the skin -of the turkey. Reserve the neck, liver, and gizzard for the -gravy. Stuff the craw of the turkey with the force-meat, of -which there should be enough made to form into balls for -frying, laying them round the turkey when it is dished. -Dredge it with flour, and roast it before a clear brisk fire, -basting it with cold lard. Towards the last, set the turkey -nearer to the fire, dredge it again very lightly with flour, and<span class="pagenum"><a name="Page_155" id="Page_155">[155]</a></span> -baste it with butter. It will require, according to its size, -from two to three hours roasting.</p> - -<p>Make the gravy of the giblets cut in pieces, seasoned, and -stewed for two hours in a very little water; thicken it with -a spoonful of browned flour, and stir into it the gravy from the -dripping-pan, having first skimmed off the fat.</p> - -<p>A turkey should be accompanied by ham or tongue. Serve -up with it mushroom-sauce. Have stewed cranberries on -the table to eat with it. Do not help any one to the legs, -or drum-sticks as they are called.</p> - -<p>Turkeys are sometimes stuffed entirely with sausage-meat. -Small cakes of this meat should then be fried, and laid -round it.</p> - -<p>To bone a turkey, you must begin with a very sharp knife -at the top of the wings, and scrape the flesh loose from the -bone without dividing or cutting it to pieces. If done carefully -and dexterously, the whole mass of flesh may be separated -from the bone, so that you can take hold of the head -and draw out the entire skeleton at once. A large quantity of -force-meat having been prepared, stuff it hard into the turkey, -restoring it by doing so to its natural form, filling out the -body, breast, wings and legs, so as to resemble their original -shape when the bones were in. Roast or bake it; pouring -a glass of port wine into the gravy. A boned turkey is frequently -served up cold, covered with lumps of currant jelly; -slices of which are laid round the dish.</p> - -<p>Any sort of poultry or game may be boned and stuffed in -the same manner.</p> - -<p>A cold turkey that has not been boned is sometimes sent to -table larded all over the breast with slips of fat bacon, drawn -through the flesh with a larding needle, and arranged in -regular form.</p> - -<p><span class="pagenum"><a name="Page_156" id="Page_156">[156]</a></span></p> - - -<h3>TO BOIL A TURKEY.</h3> -<p>Take twenty-five large fine oysters, and chop them. Mix -with them half a pint of grated bread-crumbs, a little -sweet marjoram, a quarter of a pound of butter, two table-spoonfuls -of cream or rich milk, and the beaten yolks of three -eggs. When it is thoroughly mixed, stuff the craw of the -turkey with it, and sew up the skin. Then dredge it with -flour, put it into a large pot or kettle, and cover it well with -cold water. Place it over the fire, and let it boil slowly for -half an hour, taking off the scum as it rises. Then remove -the pot from over the fire, and set it on hot coals to stew slowly -for two hours, or two hours and a half, according to its size. -Just before you send it to table, place it again over the fire to -get well heated. When you boil a turkey, skewer the liver -and gizzard to the sides, under the wings.</p> - -<p>Send it to table with oyster-sauce in a small tureen.</p> - -<p>In making the stuffing, you may substitute for the grated -bread, chestnuts boiled, peeled, and minced or mashed. Serve -up chestnut-sauce, made by peeling some boiled chestnuts and -putting them whole into melted butter.</p> - -<p>Some persons, to make them white, boil their turkeys tied -up in a large cloth sprinkled with flour.</p> - -<p>With a turkey, there should be on the table a ham, or a -smoked tongue.</p> - - -<h3>TO ROAST PIGEONS.</h3> -<p>Draw and pick four pigeons immediately after they are -killed, and let them be cooked soon, as they do not keep well. -Wash the inside very clean, and wipe it dry. Stuff them -with a mixture of parsley parboiled and chopped, grated<span class="pagenum"><a name="Page_157" id="Page_157">[157]</a></span> -bread-crumbs, and butter; seasoned with pepper, salt, and -nutmeg. Dredge them with flour, and roast them before a -good fire, basting them with butter. They will be done in -about twenty-five or thirty minutes. Serve them up with -parsley-sauce. Lay the pigeons on the dish in a row.</p> - -<p>If asparagus is in season, it will be much better than parsley -both for the stuffing and sauce. It must first be boiled. -Chop the green heads for the stuffing, and cut them in two for -the melted butter. Have cranberry-sauce on the table.</p> - -<p>Pigeons may be split and broiled, like chickens; also -stewed or fricasseed.</p> - -<p>They are very good stewed with slices of cold ham and -green peas, serving up all in the same dish.</p> - - -<h3>PIGEON PIE.</h3> -<p>Take four pigeons, and pick and clean them very nicely. -Season them with pepper and salt, and put inside of every -one a large piece of butter and the yolk of a hard-boiled egg. -Have ready a good paste, allowing a pound of butter to two -pounds of sifted flour. Roll it out rather thick, and line with -it the bottom and sides of a large deep dish. Put in the -pigeons, and lay on the top some bits of butter rolled in flour. -Pour in nearly enough of water to fill the dish. Cover the -pie with a lid of paste rolled out thick, and nicely notched, -and ornamented with paste leaves and flowers.</p> - -<p>You may make a similar pie of pheasants, partridges, or -grouse.</p> - -<p>In preparing pigeons, &c. for pies, loosen the joints with -a knife, as in carving.</p> - -<p><span class="pagenum"><a name="Page_158" id="Page_158">[158]</a></span></p> - - -<h3>TO ROAST PHEASANTS, PARTRIDGES, QUAILS OR GROUSE.</h3> -<p>Pick and draw the birds immediately after they are brought -in. Before you roast them, fill the inside with pieces of a -fine ripe orange, leaving out the rind and seeds. Or stuff -them with grated cold ham, mixed with bread-crumbs, butter, -and a little yolk of egg. Lard them with small slips of the -fat of bacon drawn through the flesh with a larding needle. -Roast them before a clear fire.</p> - -<p>Make a fine rich gravy of the trimmings of meat or poultry, -stewed in a little water, and thickened with a spoonful of -browned flour. Strain it, and set it on the fire again, having -added half a pint of claret, and the juice of two large oranges. -Simmer it for a few minutes, pour some of it into the dish -with the game, and serve the remainder in a boat.</p> - -<p>If you stuff them with force-meat, you may, instead of larding, -brush them all over with beaten yolk of egg, and then -cover them with bread-crumbs grated finely and sifted.</p> - - -<h3>ANOTHER WAY TO ROAST PHEASANTS, PARTRIDGES, &c.</h3> -<p>Chop some fine raw oysters, omitting the hard part; mix -them with salt, and nutmeg, and add some beaten yolk of egg -to bind the other ingredients. Cut some very thin slices of -cold ham or bacon, and cover the birds with them; then wrap -them closely in sheets of white paper well buttered, put them -on the spit, and roast them before a clear fire.</p> - -<p>Send them to table with oyster-sauce in a boat.</p> - -<p>Pies may be made of any of these birds in the same -manner as a pigeon pie.</p> - -<p><span class="pagenum"><a name="Page_159" id="Page_159">[159]</a></span></p> - - -<h3>TO ROAST SNIPES, WOODCOCKS, OR PLOVERS.</h3> -<p>Pick them immediately; wipe them, and season them -slightly with pepper and salt. Cut as many slices of bread -as you have birds. Toast them brown, butter them, and -lay them in the dripping-pan. Dredge the birds with -flour, and put them on a small spit before a clear brisk fire. -Baste them with lard, or fresh butter. They will be done in -twenty or thirty minutes. Serve them up laid on the toast, -and garnished with sliced orange, or with orange jelly.</p> - -<p>Have brown gravy in a boat.</p> - - -<h3>TO ROAST REED-BIRDS, OR ORTOLANS.</h3> -<p>Put into every bird, an oyster, or a little butter mixed with -some finely sifted bread-crumbs. Dredge them with flour. -Run a small skewer through them, and tie them on the spit. -Baste them with lard or with fresh butter. They will be -done in about ten minutes.</p> - -<p>A very nice way of cooking these birds is, (having greased -them all over with lard or with fresh butter, and wrapped -them in vine leaves secured closely with a string,) to lay them -in a heated iron pan, and bury them in ashes hot enough to -roast or bake them. Remove the vine leaves before you send -the birds to table.</p> - -<p>Reed birds are very fine made into little dumplings with a -thin crust of flour and butter, and boiled about twenty minutes. -Each must be tied in a separate cloth. Or you may cook -a dozen in one paste, like an apple pudding.</p> - -<p><span class="pagenum"><a name="Page_160" id="Page_160">[160]</a></span></p> - - -<h3>LARDING.</h3> -<p>To lard meat or poultry is to introduce into the surface of the -flesh, slips of the fat only of bacon, by means of a larding-pin -or larding-needle, it being called by both names. It is a steel -instrument about a foot long, sharp at one end, and cleft at -the other into four divisions, which are near two inches in -length, and resemble tweezers. It can be obtained at the -hardware stores.</p> - -<p>Cut the bacon into slips about two inches in length, half -an inch in breadth, and half an inch in thickness. If intended -for poultry, the slips of bacon should not be thicker than a -straw. Put them, one at a time, into the cleft or split end -of the larding-needle. Give each slip a slight twist, and -press it down hard into the needle with your fingers. Then -push the needle through the flesh, (avoiding the places where -the bones are,) and when you draw it out it will have left behind -it the slip of bacon sticking in the surface. Take care -to have all the slips of the same size, and arranged in regular -rows at equal distances. Every slip should stand up about -an inch. If any are wrong, take them out and do them over -again. To lard handsomely and neatly requires practice and -dexterity.</p> - -<p>Fowls and game are generally larded on the breast only. If -cold, they can be done with the fat of cold boiled ham. Larding -may be made to look very tastefully on any thing that is -not to be cooked afterwards.</p> - -<p><span class="pagenum"><a name="Page_161" id="Page_161">[161]</a></span></p> - - -<h3>FORCE-MEAT BALLS.</h3> -<p>To a pound of the lean of a leg of veal, allow a pound of -beef suet. Mince them together very fine. Then season it -to your taste with pepper, salt, mace, nutmeg, and chopped -sage or sweet marjoram. Then chop a half-pint of oysters, -and beat six eggs very well. Mix the whole together, and -pound it to a paste in a marble mortar. If you do not want -it immediately, put it away in a stone pot, strew a little flour -on the top, and cover it closely.</p> - -<p>When you wish to use the force-meat, divide into equal -parts as much of it as you want; and having floured your -hands, roll it into round balls, all of the same size. Either -fry them in butter, or boil them.</p> - -<p>This force-meat will be found a very good stuffing for meat -or poultry.</p> - - -<h3>FINE PARTRIDGE PIE.</h3> -<p>Having trussed your partridges, loosen all the joints -with a knife, but do not cut them apart. Scald, peel, and -chop some fresh mushrooms, mix them with grated bread -crumbs, moistened with cream and beaten yolk of egg, and -with this stuff the partridges. Cover the sides and bottom -of a deep dish with a rich paste, adding a layer of cold boiled -ham sliced very thin. Add some whole button mushrooms, -and some hard boiled yolks of eggs. Season with pepper -only. Put in the partridges, laying on each a bit of butter -rolled in flour. Cover the whole with a thick lid of paste -handsomely notched, and ornamented with paste leaves.</p> - -<p>Before you put on the cover, pour a little water into the -pie.</p> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_162" id="Page_162">[162]</a></span></p> - - - - -<h2><a name="GRAVY_AND_SAUCES" id="GRAVY_AND_SAUCES">GRAVY AND SAUCES.</a></h2> - - -<h3>DRAWN OR MADE GRAVY.</h3> -<p>For this purpose you may use coarse pieces of the lean of -beef or veal, or the giblets and trimmings of poultry or game. -It must be stewed for a long time, skimmed, strained, thickened, -and flavoured with whatever condiments are supposed -most suited to the dish it is to accompany.</p> - -<p>In preparing meat to stew for gravy, beat it with a mallet -or meat-beetle, score it, and cut it into small pieces; this -makes it give out the juices. Season it with pepper and salt, -and put it into a stew-pan with butter only. Heat it gradually, -till it becomes brown. Shake the pan frequently, and -see that it does not burn or stick to the bottom. It will -generally be browned sufficiently in half an hour. Then put -in some boiling water, allowing one pint to each pound of -meat. Simmer it on coals by the side of the fire for near three -hours, skimming it well, and keeping it closely covered. -When done, remove it from the heat, let it stand awhile to -settle, and then strain it.</p> - -<p>If you wish to keep it two or three days, (which you may -in winter,) put it into a stone vessel, cover it closely, and set -it in a cool place.</p> - -<p>Do not thicken this gravy till you go to use it.</p> - -<p>Mutton is unfit for made gravy.</p> - -<p><span class="pagenum"><a name="Page_163" id="Page_163">[163]</a></span></p> - - -<h3>MELTED BUTTER,<br /> -SOMETIMES CALLED DRAWN BUTTER.</h3> - -<p>Melted butter is the foundation of most of the common -sauces. Have a covered sauce-pan for this purpose. One -lined with porcelain will be best. Take a quarter of a -pound of the best fresh butter, cut it up, and mix with it -about two tea-spoonfuls of flour. When it is thoroughly -mixed, put it into the sauce-pan, and add to it four table-spoonfuls -of cold water. Cover the sauce-pan, and set it in -a large tin pan of boiling water. Shake it round continually -(always moving it the same way) till it is entirely melted -and begins to simmer. Then let it rest till it boils up.</p> - -<p>If you set it on hot coals, or over the fire, it will be oily.</p> - -<p>If the butter and flour is not well mixed it will be lumpy.</p> - -<p>If you put too much water, it will be thin and poor. All -these defects are to be carefully avoided.</p> - -<p>In melting butter for sweet or pudding sauce, you may use -milk instead of water.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO BROWN FLOUR.—</h3> -<p class="runin">Spread some fine flour on a -plate, and set it in the oven, turning it up and stirring it frequently -that it may brown equally all through.</p> -</div> - -<p>Put it into a jar, cover it well, and keep it to stir into -gravies to thicken and colour them.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO BROWN BUTTER.—</h3> -<p class="runin">Put a lump of butter into a -frying-pan, and toss it round over the fire till it becomes brown. -Then dredge some browned flour over it, and stir it round -with a spoon till it boils. It must be made quite smooth.</p> -</div> - -<p>You may make this into a plain sauce for fish by adding -cayenne and some flavoured vinegar.</p> - -<p><span class="pagenum"><a name="Page_164" id="Page_164">[164]</a></span></p> - - -<h3>PLAIN SAUCES.</h3> - -<div class="spaceafter"> -<h3 class="runin">LOBSTER SAUCE.—</h3> -<p class="runin">Boil a dozen blades of mace and -half a dozen pepper-corns in about a jill and a half (or three -wine-glasses) of water, till all the strength of the spice is -extracted. Then strain it, and having cut three quarters of a -pound of butter into little bits, melt it in this water, dredging -in a little flour as you hold it over the fire to boil. Toss it -round, and let it just boil up and no more.</p> -</div> - -<p>Take a cold boiled lobster,—pound the coral in a mortar, -adding a little sweet oil. Then stir it into the melted butter.</p> - -<p>Chop the meat of the body into very small pieces, and rub -it through a cullender into the butter. Cut up the flesh of the -claws and tail into dice, and stir it in. Give it another boil -up, and it will be ready for table.</p> - -<p>Serve it up with fresh salmon, or any boiled fish of the -best kind.</p> - -<p>Crab sauce is made in a similar manner; also prawn and -shrimp sauce.</p> - - -<div class="spaceafter"> -<h3 class="runin">ANCHOVY SAUCE.—</h3> -<p class="runin">Soak eight anchovies for three or -four hours, changing the water every hour. Then put them -into a sauce-pan with a quart of cold water. Set them on hot -coals and simmer them till they are entirely dissolved, and -till the liquid is diminished two-thirds. Then strain it, stir -two glasses of red wine, and add to it about half a pint of -melted butter.</p> -</div> - -<p>Heat it over again, and send it to table with salmon or -fresh cod.</p> - -<p><span class="pagenum"><a name="Page_165" id="Page_165">[165]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">CELERY SAUCE.—</h3> -<p class="runin">Take a large bunch of young celery. -Wash and pare it very clean. Cut it into pieces, and boil it -gently in a small quantity of water, till it is quite tender. -Then add a little powdered mace and nutmeg, and a very -little pepper and salt. Take a tolerably large piece of butter, -roll it well in flour, and stir it into the sauce. Boil it up -again, and it is ready to send to table.</p> -</div> - -<p>You may make it with cream, thus:—Prepare and boil -your celery as above, adding some mace, nutmeg, a piece of -butter the size of a walnut, rolled in flour; and half a pint of -cream. Boil all together.</p> - -<p>Celery sauce is eaten with boiled poultry.</p> - -<p>When celery is out of season, you may use celery seed, -boiled in the water which you afterwards use for the melted -butter, but strained out after boiling.</p> - - -<div class="spaceafter"> -<h3 class="runin">NASTURTIAN SAUCE.—</h3> -<p class="runin">This is by many considered -superior to caper sauce and is eaten with boiled mutton. It -is made with the green seeds of nasturtians, pickled simply -in cold vinegar.</p> -</div> - -<p>Cut about six ounces of butter into small bits, and put them -into a small sauce-pan. Mix with a wine-glass of water, sufficient -flour to make a thick batter, pour it on the butter, and -hold the sauce-pan over hot coals, shaking it quickly round, -till the butter is melted. Let it just boil up, and then take it -from the fire. Thicken it with the pickled nasturtians and -send it to table in a boat.</p> - -<p>Never pour melted butter over any thing, but always send -it to table in a sauce-tureen or boat.</p> - -<p><span class="pagenum"><a name="Page_166" id="Page_166">[166]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">WHITE ONION SAUCE.—</h3> -<p class="runin">Peel a dozen onions, and -throw them into salt and water to keep them white. Then boil -them tender. When done, squeeze the water from them, and -chop them. Have ready some butter that has been melted -rich and smooth with milk or cream instead of water. Put -the onions into the melted butter, and boil them up at once. -If you wish to have them very mild, put in a turnip with -them at the first boiling.</p> -</div> - -<p>Young white onions, if very small, need not be chopped, -but may be put whole into the butter.</p> - -<p>Use this sauce for rabbits, tripe, boiled poultry, or any -boiled fresh meat.</p> - - -<div class="spaceafter"> -<h3 class="runin">BROWN ONION SAUCE.—</h3> -<p class="runin">Slice some large mild Spanish -onions. Cover them with butter, and set them over a -slow fire to brown. Then add salt and cayenne pepper to your -taste, and some good brown gravy of roast meat, poultry or -game, thickened with a bit of butter rolled in flour that has -first been browned by holding it in a hot pan or shovel over -the fire. Give it a boil, skim it well, and just before you -take it off, stir in a half glass of port or claret, and the same -quantity of mushroom catchup.</p> -</div> - -<p>Use this sauce for roasted poultry, game, or meat.</p> - - -<div class="spaceafter"> -<h3 class="runin">MUSHROOM SAUCE.—</h3> -<p class="runin">Wash a pint of small button -mushrooms,—remove the stems and the outside skin. Stew -them slowly in veal gravy or in milk or cream, seasoning -them with pepper and salt, and adding a piece of butter rolled -in a large proportion of flour. Stew them till quite tender, -now and then shaking the pan round.</p> -</div> - -<p>The flavour will be heightened by having salted a few the<span class="pagenum"><a name="Page_167" id="Page_167">[167]</a></span> -night before in a covered dish, to extract the juice, and then -stirring it into the sauce while stewing.</p> - -<p>This sauce may be served up with poultry, game, or beef-steaks.</p> - -<p>In gathering mushrooms take only those that are of a dull -pearl colour on the outside, and that have the under part -tinged with pale pink.</p> - -<p>Boil an onion with them. If there is a poisonous one -among them the onion will turn black. Then throw away -the whole.</p> - - -<div class="spaceafter"> -<h3 class="runin">EGG SAUCE.—</h3> -<p class="runin">Boil four eggs ten minutes. Dip them -into cold water to prevent their looking blue. Peel off the -shell. Chop the yolks of all, and the whites of two, and -stir them into melted butter. Serve this sauce with boiled -poultry or fish.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">BREAD SAUCE.—</h3> -<p class="runin">Put some grated crumbs of stale bread -into a sauce-pan, and pour over them some of the liquor in -which poultry or fresh meat has been boiled. Add some -plums or dried currants that have been picked and washed. -Having simmered them till the bread is quite soft, and the -currants well plumped, add melted butter or cream.</p> -</div> - -<p>This sauce is for a roast pig.</p> - - -<div class="spaceafter"> -<h3 class="runin">MINT SAUCE.—</h3> -<p class="runin">Take a large bunch of young green mint; -if old the taste will be unpleasant. Wash it very clean. -Pick all the leaves from the stalks. Chop the leaves very -fine, and mix them with cold vinegar, and a large proportion -of powdered sugar. There must be merely sufficient vinegar -to moisten the mint well, but by no means enough to make -the sauce liquid. It should be very sweet.</p> -</div> - -<p><span class="pagenum"><a name="Page_168" id="Page_168">[168]</a></span></p> - -<p>It is only eaten in the spring with roast lamb. Send it to -table in a sauce-tureen.</p> - - -<div class="spaceafter"> -<h3 class="runin">CAPER SAUCE.—</h3> -<p class="runin">Take two large table-spoonfuls of -capers and a little vinegar. Stir them for some time into -half a pint of thick melted butter.</p> -</div> - -<p>This sauce is for boiled mutton.</p> - -<p>If you happen to have no capers, pickled cucumber chopped -fine, or the pickled pods of radish seeds, may be stirred into -the butter as a tolerable substitute, or nasturtians.</p> - - -<div class="spaceafter"> -<h3 class="runin">PARSLEY SAUCE.—</h3> -<p class="runin">Wash a bunch of parsley in cold -water. Then boil it about six or seven minutes in salt and -water. Drain it, cut the leaves from the stalks, and chop -them fine. Have ready some melted butter, and stir in the -parsley. Allow two small table-spoonfuls of leaves to half a -pint of butter.</p> -</div> - -<p>Serve it up with boiled fowls, rock-fish, sea-bass, and other -boiled fresh fish. Also with knuckle of veal, and with calf's -head boiled plain.</p> - - -<div class="spaceafter"> -<h3 class="runin">APPLE SAUCE.—</h3> -<p class="runin">Pare, core, and slice some fine apples. -Put them into a sauce-pan with just sufficient water to keep -them from burning, and some grated lemon-peel. Stew them -till quite soft and tender. Then mash them to a paste, and -make them very sweet with brown sugar, adding a small -piece of butter and some nutmeg.</p> -</div> - -<p>Apple sauce is eaten with roast pork, roast goose and roast -ducks.</p> - -<p>Be careful not to have it thin and watery.</p> - -<p><span class="pagenum"><a name="Page_169" id="Page_169">[169]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">CRANBERRY SAUCE.—</h3> -<p class="runin">Wash a quart of ripe cranberries, -and put them into a pan with about a wine-glass -of water. Stew them slowly, and stir them frequently, -particularly after they begin to burst. They require a great -deal of stewing, and should be like a marmalade when done.</p> -</div> - -<p>After you take them from the fire, stir in a pound of -brown sugar.</p> - -<p>When they are thoroughly done, put them into a deep dish, -and set them away to get cold.</p> - -<p>You may strain the pulp through a cullender or sieve into -a mould, and when it is in a firm shape send it to table on a -glass dish. Taste it when it is cold, and if not sweet enough, -add more sugar. Cranberries require more sugar than any -other fruit, except plums.</p> - -<p>Cranberry sauce is eaten with roast turkey, roast fowls, -and roast ducks.</p> - - -<div class="spaceafter"> -<h3 class="runin">PEACH SAUCE.—</h3> -<p class="runin">Take a quart of dried peaches, (those -are richest and best that are dried with the skins on,) and -soak them in cold water till they are tender. Then drain -them, and put them into a covered pan with a very little water. -Set them on coals, and simmer them till they are entirely -dissolved. Then mash them with brown sugar, and send -them to table cold to eat with roast meat, game or poultry.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">WINE SAUCE.—</h3> -<p class="runin">Have ready some rich thick melted or -drawn butter, and the moment you take it from the fire, stir -in two large glasses of white wine, two table-spoonfuls of -powdered white sugar, and a powdered nutmeg. Serve it up -with plum pudding, or any sort of boiled pudding that is -made of a batter.</p> -</div> - -<p><span class="pagenum"><a name="Page_170" id="Page_170">[170]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">COLD SWEET SAUCE.—</h3> -<p class="runin">Stir together, as for a pound-cake, -equal quantities of fresh butter and powdered white -sugar. When quite light and creamy, add some powdered -cinnamon or nutmeg, and the juice of a lemon. Send it to -table in a small deep plate with a tea-spoon in it.</p> -</div> - -<p>Eat it with batter pudding, bread pudding, Indian pudding, -&c. whether baked or boiled. Also with boiled apple pudding -or dumplings, and with fritters and pancakes.</p> - - -<div class="spaceafter"> -<h3 class="runin">CREAM SAUCE.—</h3> -<p class="runin">Boil a pint and a half of rich cream -with four table-spoonfuls of powdered sugar, some powdered -nutmeg, and a dozen bitter almonds or peach kernels slightly -broken up, or a dozen fresh peach leaves. As soon as it has -boiled up, take it off the fire and strain it. If it is to be eaten -with boiled pudding or with dumplings send it to table hot, -but let it get quite cold if you intend it as an accompaniment -to fruit pies or tarts.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">OYSTER SAUCE.—</h3> -<p class="runin">Take a pint of oysters, and save out -a little of their liquor. Put them with their remaining liquor, -and some mace and nutmeg, into a covered saucepan, and -simmer them on hot coals about ten minutes. Then drain -them. Oysters for sauce should be large.</p> -</div> - -<p>Having prepared in another saucepan some drawn or -melted butter, (mixed with oyster liquor instead of water,) -pour it into a sauce-boat, add the oysters to it, and serve it -up with boiled poultry, or with boiled fresh fish.</p> - -<p>Celery, first boiled and then chopped, is an improvement to -oyster sauce.</p> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_171" id="Page_171">[171]</a></span></p> - - - - -<h2><a name="STORE_FISH_SAUCES" id="STORE_FISH_SAUCES">STORE FISH SAUCES.</a></h2> - - -<h3>GENERAL REMARKS.</h3> -<p>Store fish sauces if properly made will keep for many -months. They may be brought to table in fish castors, -but a customary mode is to send them round in the small -black bottles in which they have been originally deposited. -They are in great variety, and may be purchased -of the grocers that sell oil, pickles, anchovies, &c. -In making them at home, the few following receipts may be -found useful.</p> - -<p>The usual way of eating these sauces is to pour a little on -your plate, and mix it with the melted butter. They give -flavour to fish that would otherwise be insipid, and are in -general use at genteel tables.</p> - -<p>Two table-spoonfuls of any of these sauces may be added -to the melted butter a minute before you take it from the fire. -But if brought to table in bottles, the company can use it or -omit it as they please.</p> - - -<div class="spaceafter"> -<h3 class="runin">SCOTCH SAUCE.—</h3> -<p class="runin">Take fifteen anchovies, chop them -fine, and steep them in vinegar for a week, keeping the vessel -closely covered. Then put them into a pint of claret or port -wine. Scrape fine a large stick of horseradish, and chop -two onions, a handful of parsley, a tea-spoonful of the leaves -of lemon-thyme, and two large peach leaves. Add a nutmeg, -six or eight blades of mace, nine cloves, and a tea-spoonful -of black pepper, all slightly pounded in a mortar. Put all -these ingredients into a silver or block tin sauce-pan, or into<span class="pagenum"><a name="Page_172" id="Page_172">[172]</a></span> -an earthen pipkin, and add a few grains of cochineal to colour -it. Pour in a large half pint of the best vinegar, and simmer -it slowly till the bones of the anchovies are entirely dissolved.</p> -</div> - -<p>Strain the liquor through a sieve, and when quite cold put -it away for use in small bottles; the corks dipped in melted -rosin, and well secured by pieces of leather tied closely over -them. Fill each bottle quite full, as it will keep the better -for leaving no vacancy.</p> - -<p>This sauce will give a fine flavour to melted butter.</p> - - -<div class="spaceafter"> -<h3 class="runin">QUIN'S SAUCE.—</h3> -<p class="runin">Pound in a mortar six large anchovies, -moistening them with their own pickle. Then chop and -pound six small onions. Mix them with a little black pepper -and a little cayenne, half a glass of soy, four glasses of -mushroom catchup, two glasses of claret, and two of black -walnut pickle. Put the mixture into a small sauce-pan or -earthen pipkin, and let it simmer slowly till all the bones of -the anchovies are dissolved. Strain it, and when cold, bottle -it for use; dipping the cork in melted rosin, and tying leather -over it. Fill the bottles quite full.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">KITCHINER'S FISH SAUCE.—</h3> -<p class="runin">Mix together a pint of -claret, a pint of mushroom catchup, and half a pint of walnut -pickle, four ounces of pounded anchovy, an ounce of fresh -lemon-peel pared thin, and the same quantity of shalot or -small onion. Also an ounce of scraped horseradish, half an -ounce of black pepper, and half an ounce of allspice mixed, -and the same quantity of cayenne and celery-seed. Infuse -these ingredients in a wide-mouthed bottle (closely stopped) -for a fortnight, shaking the mixture every day. Then strain -and bottle it for use. Put it up in small bottles, filling them -quite full.</p> -</div> - -<p><span class="pagenum"><a name="Page_173" id="Page_173">[173]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">HARVEY'S SAUCE.—</h3> -<p class="runin">Dissolve six anchovies in a pint -of strong vinegar and then add to them three table-spoonfuls -of India soy, and three table-spoonfuls of mushroom catchup, -two heads of garlic bruised small, and a quarter of an ounce -of cayenne. Add sufficient cochineal powder to colour the -mixture red. Let all these ingredients infuse in the vinegar -for a fortnight, shaking it every day, and then strain and -bottle it for use. Let the bottles be small, and cover the -corks with leather.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">GENERAL SAUCE.—</h3> -<p class="runin">Chop six shalots or small onions, -a clove of garlic, two peach leaves, a few sprigs of lemon-thyme -and of sweet basil, and a few bits of fresh orange-peel. -Bruise in a mortar a quarter of an ounce of cloves, a quarter -of an ounce of mace, and half an ounce of long pepper. Mix -two ounces of salt, a jill of claret, the juice of two -lemons, and a pint of Madeira. Put the whole of these ingredients -together in a stone jar, very closely covered. Let it -stand all night over embers by the side of the fire. In the -morning pour off the liquid quickly and carefully from the -lees or settlings, strain it and put it into small bottles, dipping -the corks in melted rosin.</p> -</div> - -<p>This sauce is intended to flavour melted butter or gravy, -for every sort of fish and meat.</p> - - -<div class="spaceafter"> -<h3 class="runin">PINK SAUCE.—</h3> -<p class="runin">Mix together half a pint of port wine, -half a pint of strong vinegar, the juice and grated peel of two -large lemons, a quarter of an ounce of cayenne, a dozen blades -of mace, and a quarter of an ounce of powdered cochineal. -Let it infuse a fortnight, stirring it several times a day. Then -boil it ten minutes, strain it, and bottle it for use.</p> -</div> - -<p>Eat it with any sort of fish or game. It will give a fine -pink tinge to melted butter.</p> - -<p><span class="pagenum"><a name="Page_174" id="Page_174">[174]</a></span></p> - - -<h3>CATCHUPS.</h3> - -<div class="spaceafter"> -<h4 class="runin">LOBSTER CATCHUP.—</h4> -<p class="runin">This catchup, warmed in -melted butter, is an excellent substitute for fresh lobster sauce -at seasons when the fish cannot be procured, as, if properly -made, it will keep a year.</p> -</div> - -<p>Take a fine lobster that weighs about three pounds. Put -it into boiling water, and cook it thoroughly. When it is -cold break it up, and extract all the flesh from the shell. -Pound the red part or coral in a marble mortar, and when it -is well bruised, add the white meat by degrees, and pound -that also; seasoning it with a tea-spoonful of cayenne, and -moistening it gradually with sherry wine. When it is beaten -to a smooth paste, mix it well with the remainder of the -bottle of sherry. Put it into wide-mouthed bottles, and on -the top of each put a table-spoonful of sweet oil. Dip the -corks in melted rosin, and secure them well by tying leather -over them.</p> - -<p>In using this catchup, allow four table-spoonfuls to a common-sized -sauce-boat of melted butter. Put in the catchup -at the last, and hold it over the fire just long enough to be -thoroughly heated.</p> - - -<div class="spaceafter"> -<h4 class="runin">ANCHOVY CATCHUP.—</h4> -<p class="runin">Bone two dozen anchovies, -and then chop them. Put to them ten shalots, or very small -onions, cut fine, and a handful of scraped horseradish, with a -quarter of an ounce of mace. Add a lemon, cut into slices, -twelve cloves, and twelve pepper-corns. Then mix together -a pint of port, a pint of madeira, and a pint of anchovy<span class="pagenum"><a name="Page_175" id="Page_175">[175]</a></span> -liquor. Put the other ingredients into the liquid, and -boil it slowly till reduced one-half. Then strain it, and -when cold put it into small bottles, securing the corks with -leather.</p> -</div> - - -<div class="spaceafter"> -<h4 class="runin">OYSTER CATCHUP.—</h4> -<p class="runin">Take large salt oysters that -have just been opened. Wash them in their own liquor, and -pound them in a mortar, omitting the hard parts. To every -pint of the pounded oysters, add a half pint of white wine or -vinegar, in which you must give them a boil up, removing the -scum as it rises. Then to each quart of the boiled oysters -allow a tea-spoonful of beaten white pepper, a tea-spoonful of -pounded mace, and cayenne pepper to your taste. Let it boil -up for a few minutes, and then pass it through a sieve into an -earthen pan. When cold, put it into small bottles, filling them -quite full, as it will not keep so well if there is a vacancy at the -top. Dip the corks in melted rosin, and tie leather over each.</p> -</div> - - -<div class="spaceafter"> -<h4 class="runin">WALNUT CATCHUP.—</h4> -<p class="runin">Take green walnuts that are -young enough to be easily pierced through with a large -needle. Having pricked them all in several places, throw -them into an earthen pan with a large handful of salt, and -barely sufficient water to cover them. Break up and mash -them with a potato-beetle, or a rolling-pin. Keep them four -days in the salt and water, stirring and mashing them every -day. The rinds will now be quite soft. Then scald them -with boiling-hot salt and water, and raising the pan on the edge, -let the walnut liquor flow away from the shells into another -pan. Put the shells into a mortar, and pound them with -vinegar, which will extract from them all the remaining juice.</p> -</div> - -<p>Put all the walnut liquor together, and boil and skim it;<span class="pagenum"><a name="Page_176" id="Page_176">[176]</a></span> -then to every quart allow an ounce of bruised ginger, an ounce -of black pepper, half an ounce of cloves, and half an ounce -of nutmeg, all slightly beaten. Boil the spice and walnut -liquor in a closely covered vessel for three quarters of an -hour. When cold, bottle it for use, putting equal proportions -of the spice into each bottle. Secure the corks with leather.</p> - - -<div class="spaceafter"> -<h4 class="runin">MUSHROOM CATCHUP.—</h4> -<p class="runin">Take mushrooms that have -been freshly gathered, and examine them carefully to ascertain -that they are of the right sort. Pick them nicely, and -wipe them clean, but do not wash them. Spread a layer of -them at the bottom of a deep earthen pan, and then sprinkle -them well with salt; then another layer of mushrooms, and -another layer of salt, and so on alternately. Throw a folded -cloth over the jar, and set it by the fire or in a very cool oven. -Let it remain thus for twenty-four hours, and then mash them -well with your hands. Next squeeze and strain them through -a bag.</p> -</div> - -<p>To every quart of strained liquor add an ounce and a half -of whole black pepper, and boil it slowly in a covered vessel -for half an hour. Then add a quarter of an ounce of allspice, -half an ounce of sliced ginger, a few cloves, and three or -four blades of mace. Boil it with the spice fifteen minutes -longer. When it is done, take it off, and let it stand awhile -to settle. Pour it carefully off from the sediment, and put it -into small bottles, filling them to the top. Secure them well -with corks dipped in melted rosin, and leather caps tied -over them.</p> - -<p>The longer catchup is boiled, the better it will keep.</p> - -<p>You may add cayenne and nutmeg to the spices.</p> - -<p>The bottles should be quite small, as it soon spoils after -being opened.</p> - -<p><span class="pagenum"><a name="Page_177" id="Page_177">[177]</a></span></p> - - -<div class="spaceafter"> -<h4 class="runin">TOMATA CATCHUP.—</h4> -<p class="runin">Take a peck of large ripe tomatas. -Having cut a slit in each, put them into a large preserving-kettle, -and boil them half an hour. Then take them -out, and press and strain the pulp through a hair sieve. Put -it back into the kettle, and add an ounce of salt, an ounce of -powdered mace, half an ounce of powdered cloves, a small tea-spoonful -of ground black pepper, the same of cayenne pepper, -and eight table-spoonfuls of ground mustard. Mix the seasoning -with the tomata pulp; let it boil slowly during four hours. -Then take it out of the kettle, and let it stand till next day, -in an uncovered tureen. When cold, stir into it one pint of -the best cider vinegar. Put it into clean bottles, and seal the -corks. It will be found excellent for flavouring stews, hashes, -fish-sauce, &c.</p> -</div> - - -<div class="spaceafter"> -<h4 class="runin">LEMON CATCHUP.—</h4> -<p class="runin">Grate the peel of a dozen large -fresh lemons. Prepare, by pounding them in a mortar, -two ounces of mustard seed, half an ounce of black pepper, -half an ounce of nutmeg, a quarter of an ounce of mace, -and a quarter of an ounce of cloves. Slice thin two ounces -of horseradish. Put all these ingredients together. Strew -over them one ounce of fine salt. Add the juice of the lemons.</p> -</div> - -<p>Boil the whole twenty minutes. Then put it warm into a -jar, and let it stand three weeks closely covered. Stir it up -daily.</p> - -<p>Then strain it through a sieve, and put it up in small bottles -to flavour fish and other sauces.</p> - -<p>This is sometimes called lemon pickle.</p> - -<p><span class="pagenum"><a name="Page_178" id="Page_178">[178]</a></span></p> - - -<div class="spaceafter"> -<h4 class="runin">SEA CATCHUP.—</h4> -<p class="runin">Take a gallon of stale strong beer, a -pound of anchovies washed from the pickle, a pound of peeled -shalots or small onions, half an ounce of mace, half an ounce -of cloves, a quarter of an ounce of whole pepper, three or four -large pieces of ginger, and two quarts of large mushroom-flaps -rubbed to pieces. Put the whole into a kettle closely covered, -and let it simmer slowly till reduced to one half. Then strain -it through a flannel bag, and let it stand till quite cold before -you bottle it. Have small bottles and fill them quite full of -the catchup. Dip the corks in melted rosin.</p> -</div> - -<p>This catchup keeps well at sea, and may be carried into -any part of the world. A spoonful of it mixed in melted butter -will make a fine fish sauce. It may also be used to flavour -gravy.</p> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_179" id="Page_179">[179]</a></span></p> - - - - -<h2><a name="FLAVOURED_VINEGARS" id="FLAVOURED_VINEGARS">FLAVOURED VINEGARS.</a></h2> - - -<p>These vinegars will be found very useful, at times when -the articles with which they are flavoured cannot be conveniently -procured. Care should be taken to have the bottles -that contain them accurately labelled, very tightly corked, -and kept in a dry place. The vinegar used for these purposes -should be of the very best sort.</p> - - -<div class="spaceafter"> -<h3 class="runin">TARRAGON VINEGAR.—</h3> -<p class="runin">Tarragon should be gathered -on a dry day, just before the plant flowers. Pick the green -leaves from the stalks, and dry them a little before the fire. -Then put them into a wide-mouthed stone jar, and cover them -with the best vinegar, filling up the jar. Let it steep fourteen -days, and then strain it into wide-mouthed bottles, in each of -which put a large quantity of fresh tarragon leaves, and let -them remain in the vinegar.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">SWEET BASIL VINEGAR.—</h3> -<p class="runin">Is made precisely in the -same manner; also those of green mint, and sweet marjoram.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CELERY VINEGAR.—</h3> -<p class="runin">Pound two ounces of celery seed -in a mortar, and steep it for a fortnight in a quart of vinegar. -Then strain and bottle it.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">BURNET VINEGAR.—</h3> -<p class="runin">Nearly fill a wide-mouthed bottle -with the fresh green leaves of burnet, cover them with -vinegar, and let them steep two weeks. Then strain off the -vinegar, wash the bottle, put in a fresh supply of burnet -leaves, pour the same vinegar over them, and let it infuse a<span class="pagenum"><a name="Page_180" id="Page_180">[180]</a></span> -fortnight longer. Then strain it again and it will be fit for -use. The flavour will exactly resemble that of cucumbers.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">HORSERADISH VINEGAR.—</h3> -<p class="runin">Make a quart of the best -vinegar boiling hot, and pour it on four ounces of scraped -horseradish. Let it stand a week, then strain it off, renew -the horseradish, adding the same vinegar cold, and let it -infuse a week longer, straining it again at the last.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">SHALOT VINEGAR.—</h3> -<p class="runin">Peel and chop fine four ounces -of shalots, or small button onions. Pour on them a quart of -the best vinegar, and let them steep a fortnight; then strain -and bottle it.</p> -</div> - -<p>Make garlic vinegar in the same manner; using but one -ounce of garlic to a quart of vinegar. Two or three drops -will be sufficient to impart a garlic taste to a pint of gravy or -sauce. More will be offensive. The cook should be cautioned -to use it very sparingly, as to many persons it is extremely -disagreeable.</p> - - -<div class="spaceafter"> -<h3 class="runin">CHILLI VINEGAR.—</h3> -<p class="runin">Take a hundred red chillies or -capsicums, fresh gathered; cut them into small pieces and -infuse them for a fortnight in a quart of the best vinegar -shaking the bottle every day. Then strain it.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">RASPBERRY VINEGAR.—</h3> -<p class="runin">Put two quarts of ripe fresh-gathered -raspberries into a stone or china vessel, and pour -on them a quart of vinegar. Let it stand twenty-four hours, -and then strain it through a sieve. Pour the liquid over two -quarts of fresh raspberries, and let it again infuse for a day -and a night. Then strain it a second time. Allow a pound -of loaf sugar to every pint of juice. Break up the sugar, and<span class="pagenum"><a name="Page_181" id="Page_181">[181]</a></span> -let it melt in the liquor. Then put the whole into a stone -jar, cover it closely, and set it in a kettle of boiling water, -which must be kept on a quick boil for an hour. Take off all -the scum, and when cold, bottle the vinegar for use.</p> -</div> - -<p>Raspberry vinegar mixed with water is a pleasant and -cooling beverage in warm weather; also in fevers.</p> - - -<h3>MUSTARD AND PEPPER.</h3> - -<div class="spaceafter"> -<h4 class="runin">COMMON MUSTARD—</h4> -<p class="runin">Is best when fresh made. Take -good flour of mustard; put it in a plate, add to it a little salt, -and mix it by degrees with boiling water to the usual consistence, -rubbing it for a long time with a broad-bladed knife or -a wooden spoon. It should be perfectly smooth. The less -that is made at a time the better it will be. If you wish it -very mild, use sugar instead of salt, and boiling milk instead -of water.</p> -</div> - - -<div class="spaceafter"> -<h4 class="runin">KEEPING MUSTARD.—</h4> -<p class="runin">Dissolve three ounces of salt -in a quart of boiling vinegar, and pour it hot upon two ounces -of scraped horseradish. Cover the jar closely and let it stand -twenty-four hours. Strain it and then mix it by degrees with -the best flour of mustard. Make it of the usual thickness, -and beat it till quite smooth. Then put it into wide-mouthed -bottles and stop it closely.</p> -</div> - - -<div class="spaceafter"> -<h4 class="runin">FRENCH MUSTARD.—</h4> -<p class="runin">Mix together four ounces of the -very best mustard powder, four salt-spoons of salt, a large -table-spoonful of minced tarragon leaves, and two cloves of<span class="pagenum"><a name="Page_182" id="Page_182">[182]</a></span> -garlic chopped fine. Dilute it to the proper consistence by -adding alternately equal portions of vinegar and salad oil. -It will probably require about four wine-glassfuls or half a -pint. Mix it well, using for the purpose a wooden spoon. -When done, put it into a wide-mouthed bottle or into little -white jars. Cork it very closely, and keep it in a dry place. -It will not be fit for use in less than two days.</p> -</div> - -<p>This (used as the common mustard) is a very agreeable -condiment for beef or mutton.</p> - -<p>If you cannot procure tarragon leaves, buy at a grocer's a -bottle of tarragon vinegar. Mix it with an equal portion of -sweet oil, adding a few drops of garlic vinegar. Then stir -in mustard powder till sufficiently thick.</p> - - -<div class="spaceafter"> -<h4 class="runin">TO MAKE CAYENNE PEPPER.—</h4> -<p class="runin">Take ripe chillies -and dry them a whole day before the fire, turning them frequently. -When quite dry, trim off the stalks and pound the pods -in a mortar till they become a fine powder, mixing in about one -sixth of their weight in salt. Or you may grind them in a very -fine mill. While pounding the chillies, wear glasses to -save your eyes from being incommoded by them. Put the -powder into small bottles, and secure the corks closely.</p> -</div> - - -<div class="spaceafter"> -<h4 class="runin">KITCHEN PEPPER.—</h4> -<p class="runin">Mix together two ounces of the -best white ginger, an ounce of black pepper, an ounce of -white pepper, an ounce of cinnamon, an ounce of nutmeg, and -two dozen cloves. They must all be ground or pounded to a -fine powder, and thoroughly mixed. Keep the mixture in a -bottle, labelled, and well corked. It will be found useful in -seasoning many dishes; and being ready prepared will save -much trouble.</p> -</div> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_183" id="Page_183">[183]</a></span></p> - - - - -<h2><a name="VEGETABLES" id="VEGETABLES">VEGETABLES.</a></h2> - - -<h3>GENERAL REMARKS.</h3> -<p>All vegetables should be well picked and washed. A very -little salt should always be thrown into the water in which -they are boiled. A steady regular fire should be kept up, -and they should never for a moment be allowed to stop boiling -or simmering till they are thoroughly done. Every sort -of vegetable should be cooked till tender, as if the least hard or -under-done they are both unpalatable and unwholesome. The -practice of putting pearl-ash in the pot to improve the colour -of green vegetables should be strictly forbidden, as it destroys -the flavour, and either renders them flat and insipid, or communicates -a very disagreeable taste of its own.</p> - -<p>Every sort of culinary vegetable is infinitely best when -fresh from the garden, and gathered as short a time as possible -before it is cooked. They should all be laid in a pan of -cold water for a while previous to boiling.</p> - -<p>When done, they should be carefully drained before they -go to table, or they will be washy all through, and leave puddles -of discoloured water in the bottoms of the dishes, to the -disgust of the company and the discredit of the cook.</p> - - -<h3>TO BOIL POTATOES.</h3> -<p>Potatoes that are boiled together, should be as nearly as -possible of the same size. Wash, but do not pare them. Put -them into a pot with water enough to cover them about an inch,<span class="pagenum"><a name="Page_184" id="Page_184">[184]</a></span> -and do not put on the pot-lid. When the water is very near -boiling, pour it off, and replace it with the same quantity of -cold water, into which throw a good portion of salt. The cold -water sends the heat from the surface to the heart, and makes -the potatoes mealy. Potatoes of a moderate size will require -about half an hour boiling; large ones an hour. Try them -with a fork. When done, pour off the water, cover the pot -with a folded napkin, or flannel, and let them stand by the -fire about a quarter of an hour to dry.</p> - -<p>Peel them and send them to table.</p> - -<p>Potatoes are often served up with the skins on. It has a -coarse, slovenly look, and disfigures the appearance of the -dinner; besides the trouble and inconvenience of peeling -them at table. But many prefer them thus.</p> - -<p>When the skins crack in boiling, it is no proof that they -are done, as too much fire under the pot will cause the skins -of some potatoes to break while the inside is hard.</p> - -<p>After March, when potatoes are old, it is best to pare them -before boiling and to cut out all the blemishes. It is then better -to mash them always before they are sent to table. Mash -them when quite hot, using a potato-beetle for the purpose; -add to them a piece of fresh butter, and a little salt, and, if -convenient, some milk, which will greatly improve them. -You may score and brown them on the top.</p> - -<p>A very nice way of serving up potatoes is, after they are -peeled, to pour over them some hot cream in which a very -little butter has been melted, and sprinkle them with pepper. -This is frequently done in country houses where cream is -plenty. New potatoes (as they are called when quite young) -require no peeling, but should be well washed and brushed -before they are boiled.</p> - -<p><span class="pagenum"><a name="Page_185" id="Page_185">[185]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">FRIED POTATOES.—</h3> -<p class="runin">Take cold potatoes that have -been boiled, grate them, make them into flat cakes, and fry -them in butter. They are nice at breakfast. You may mix -some beaten yolk of egg with them.</p> -</div> - -<p>Cold potatoes may be fried in slices or quarters, or broiled -on a gridiron.</p> - -<p>Raw potatoes, when fried, are generally hard, tough, and -strong.</p> - - -<div class="spaceafter"> -<h3 class="runin">POTATO SNOW.—</h3> -<p class="runin">For this purpose use potatoes that -are very white, mealy, and smooth. Boil them very carefully, -and when they are done, peel them, pour off the water, -and set them on a trivet before the fire till they are quite dry -and powdery. Then rub them through a coarse wire sieve -into the dish on which they are to go to table. Do not disturb -the heap of potatoes before it is served up, or the flakes -will fall and it will flatten. This preparation looks well; -but many think that it renders the potato insipid.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ROASTED POTATOES.—</h3> -<p class="runin">Take large fine potatoes; -wash and dry them, and either lay them on the hearth and -keep them buried in hot wood ashes, or bake them slowly in -a Dutch oven. They will not be done in less than two hours. -It will save time to half-boil them before they are roasted. -Send them to table with the skins on, and eat them with -cold butter and salt. They are introduced with cold meat at -supper.</p> -</div> - -<p>Potatoes keep best buried in sand or earth. They should -never be wetted till they are washed for cooking. If you -have them in the cellar, see that they are well covered with -matting or old carpet, as the frost injures them greatly.</p> - -<p><span class="pagenum"><a name="Page_186" id="Page_186">[186]</a></span></p> - - -<h3>SWEET POTATOES BOILED.</h3> -<p>If among your sweet potatoes there should be any that are -very large and thick, split them, and cut them in four, that -they may not require longer time to cook than the others. -Boil them with the skins on in plenty of water, but without -any salt. You may set the pot on coals in the corner. Try -them with a fork, and see that they are done all through; they -will take at least an hour. Then drain off the water, and set them -for a few minutes in a tin pan before the fire, or in the stove, -that they may be well dried. Peel them before they are sent to -table. When very large, and all of a size, you may roast them.</p> - - -<div class="spaceafter"> -<h3 class="runin">FRIED SWEET POTATOES.—</h3> -<p class="runin">Choose them of the -largest size. Half boil them, and then having taken off the -skins, cut the potatoes in slices, and fry them in butter, or -in nice dripping.</p> -</div> - -<p>Sweet potatoes are very good stewed with fresh pork, veal, -or beef.</p> - -<p>The best way to keep them through the cold weather, is to -bury them in earth or sand; otherwise they will be scarcely -eatable after October.</p> - - -<h3>CABBAGE.</h3> -<p>ALL vegetables of the cabbage kind should be carefully -washed, and examined in case of insects lurking among the -leaves. To prepare a cabbage for boiling, remove the outer -leaves, and pare and trim the stalk, cutting it close and short. -If the cabbage is large, quarter it; if small, cut it in half; and -let it stand for a while in a deep pan of cold water with the -large end downwards. Put it into a pot with plenty of water,<span class="pagenum"><a name="Page_187" id="Page_187">[187]</a></span> -(having first tied it together to keep it whole while boiling,) -and, taking off the scum, boil it two hours, or till the stalk is -quite tender. When done, drain and squeeze it well. Before -you send it to table introduce a little fresh butter between the -leaves; or have melted butter in a boat. If it has been boiled -with meat add no butter to it.</p> - -<p>A young cabbage will boil in an hour or an hour and a -half.</p> - - -<div class="spaceafter"> -<h3 class="runin">CALE-CANNON.—</h3> -<p class="runin">Boil separately some potatoes and -cabbage. When done, drain and squeeze the cabbage, and -chop or mince it very small. Mash the potatoes, and mix -them gradually but thoroughly with the chopped cabbage, -adding butter, pepper and salt. There should be twice as -much potato as cabbage.</p> -</div> - -<p>Cale-cannon is eaten with corned beef, boiled pork, or -bacon.</p> - -<p>Cabbages may be kept good all winter by burying them in -a hole dug in the ground.</p> - - -<h3>CAULIFLOWER.</h3> -<p>Remove the green leaves that surround the head or white -part, and peel off the outside skin of the small piece of stalk -that is left on. Cut the cauliflower in four, and lay it for an -hour in a pan of cold water. Then tie it together before it -goes into the pot. Put it into boiling water and simmer it -till the stalk is thoroughly tender, keeping it well covered -with water, and carefully removing the scum. It will take -about two hours.</p> - -<p>Take it up as soon as it is done; remaining in the water<span class="pagenum"><a name="Page_188" id="Page_188">[188]</a></span> -will discolour it. Drain it well, and send it to table with -melted butter.</p> - -<p>It will be much whiter if put on in boiling milk and water.</p> - - -<div class="spaceafter"> -<h3 class="runin">BROCOLI.—</h3> -<p class="runin">Prepare brocoli for boiling in the same manner -as cauliflower, leaving the stalks rather longer, and splitting -the head in half only. Tie it together again, before it -goes into the pot. Put it on in hot water, and let it simmer -till the stalk is perfectly tender.</p> -</div> - -<p>As soon as it is done take it out of the water and drain it. -Send melted butter to table with it.</p> - - -<h3>SPINACH.</h3> -<p>Spinach requires close examination and picking, as insects -are frequently found among it, and it is often gritty. Wash -it through three or four waters. Then drain it, and put it on -in boiling water. Ten minutes is generally sufficient time to -boil spinach. Be careful to remove the scum. When it is -quite tender, take it up, and drain and squeeze it well. Chop -it fine, and put it into a sauce-pan with a piece of butter and -a little pepper and salt. Set it on hot coals, and let it stew -five minutes, stirring it all the time.</p> - - -<div class="spaceafter"> -<h3 class="runin">SPINACH AND EGGS.—</h3> -<p class="runin">Boil the spinach as above, and -drain and press it, but do not chop it. Have ready some eggs -poached as follows. Boil in a sauce-pan, and skim some -clear spring water, adding to it a table-spoonful of vinegar. -Break the eggs separately, and having taken the sauce-pan -off the fire, slip the eggs one at a time into it with as much -dexterity as you can. Let the sauce-pan stand by the side<span class="pagenum"><a name="Page_189" id="Page_189">[189]</a></span> -of the fire till the white is set, and then put it over the fire for -two minutes. The yolk should be thinly covered by the -white. Take them up with an egg slice, and having trimmed -the edges of the whites, lay the eggs on the top of the spinach, -which should first be seasoned with pepper and salt and -a little butter, and must be sent to table hot.</p> -</div> - - -<h3>TURNIPS.</h3> -<p>Take off a thick paring from the outside, and boil the -turnips gently for an hour and a half. Try them with a fork, -and when quite tender, take them up, drain them on a sieve, -and either send them to table whole with melted butter, or -mash them in a cullender, (pressing and squeezing them -well;) season with a little pepper and salt, and mix with -them a very small quantity of butter. Setting in the sun -after they are cooked, or on a part of the table upon which -the sun may happen to shine, will give to turnips a singularly -unpleasant taste, and should therefore be avoided.</p> - -<p>When turnips are very young, it is customary to serve them -up with about two inches of the green top left on them.</p> - -<p>If stewed with meat, they should be sliced or quartered.</p> - -<p>Mutton, either boiled or roasted, should always be accompanied -by turnips.</p> - - -<h3>CARROTS.</h3> -<p>Wash and scrape them well. If large cut them into two, -three, or four pieces. Put them into boiling water with a -little salt in it. Full grown carrots will require three hours'<span class="pagenum"><a name="Page_190" id="Page_190">[190]</a></span> -boiling; smaller ones two hours, and young ones an hour. -Try them with a fork, and when they are tender throughout, -take them up and dry them in a cloth. Divide them in pieces -and split them, or cut them into slices.</p> - -<p>Eat them with melted butter. They should accompany -boiled beef or mutton.</p> - - -<h3>PARSNIPS.</h3> -<p>Wash, scrape and split them. Put them into a pot of -boiling water; add a little salt, and boil them till quite tender, -which will be in from two to three hours, according to their -size. Dry them in a cloth when done, and pour melted butter -over them in the dish. Serve them up with any sort of -boiled meat, or with salt cod.</p> - -<p>Parsnips are very good baked or stewed with meat.</p> - - -<h3>RUSSIAN OR SWEDISH TURNIPS.</h3> -<p>This turnip (the Ruta Baga) is very large and of a reddish -yellow colour; they are generally much liked. Take off a -thick paring, cut the turnips into large pieces, or thick slices, -and lay them awhile in cold water. Then boil them gently -about two hours, or till they are quite soft. When done, -drain, squeeze and mash them, and season them with pepper -and salt, and a very little butter. Take care not to set them -in a part of the table where the sun comes, as it will spoil -the taste.</p> - -<p>Russian turnips should always be mashed.</p> - -<p><span class="pagenum"><a name="Page_191" id="Page_191">[191]</a></span></p> - - -<h3>SQUASHES OR CYMLINGS.</h3> -<p>The green or summer squash is best when the outside is -beginning to turn yellow, as it is then less watery and insipid -than when younger. Wash them, cut them into pieces, and take -out the seeds. Boil them about three quarters of an hour, or -till quite tender. When done, drain and squeeze them well till -you have pressed out all the water; mash them with a little -butter, pepper and salt. Then put the squash thus prepared -into a stew-pan, set it on hot coals, and stir it very frequently -till it becomes dry. Take care not to let it burn.</p> - - -<h3>WINTER SQUASH, OR CASHAW.</h3> -<p>This is much finer than the summer squash. It is fit to -eat in August, and, in a dry warm place, can be kept well all -winter. The colour is a very bright yellow. Pare it, take -out the seeds, cut it in pieces, and stew it slowly till quite -soft, in a very little water. Afterwards drain, squeeze, and -press it well, and mash it with a very little butter, pepper -and salt.</p> - - -<h3>PUMPKIN.</h3> -<p>Deep coloured pumpkins are generally the best. In a dry -warm place they can be kept perfectly good all winter. -When you prepare to stew a pumpkin, cut it in half and take -out all the seeds. Then cut it in thick slices, and pare them. -Put it into a pot with a very little water, and stew it gently -for an hour, or till soft enough to mash. Then take it out, -drain, and squeeze it till it is as dry as you can get it.<span class="pagenum"><a name="Page_192" id="Page_192">[192]</a></span> -Afterwards mash it, adding a little pepper and salt, and a -very little butter.</p> - -<p>Pumpkin is frequently stewed with fresh beef or fresh pork.</p> - -<p>The water in which pumpkin has been boiled, is said to be -very good to mix bread with, it having a tendency to improve -it in sweetness and to keep it moist.</p> - - -<h3>HOMINY.</h3> -<p>Wash the hominy very clean through three or four waters. -Then put it into a pot (allowing two quarts of water to one -quart of hominy) and boil it slowly five hours. When done, -take it up, and drain the liquid from it through a cullender. -Put the hominy into a deep dish, and stir into it a small piece -of fresh butter.</p> - -<p>The small grained hominy is boiled in rather less water, -and generally eaten with butter and sugar.</p> - - -<h3>INDIAN CORN.</h3> -<p>Corn for boiling should be full grown but young and tender. -When the grains become yellow it is too old. Strip it -of the outside leaves and the silk, but let the inner leaves -remain, as they will keep in the sweetness. Put it into a -large pot with plenty of water, and boil it rather fast for -half an hour. When done, drain off the water, and remove -the leaves.</p> - -<p>You may either lay the ears on a large flat dish and send -them to table whole, or broken in half; or you may cut all the -corn off the cob, and serve it up in a deep dish, mixed with -butter, pepper and salt.</p> - -<p><span class="pagenum"><a name="Page_193" id="Page_193">[193]</a></span></p> - - -<h3>MOCK OYSTERS OF CORN.</h3> -<p>Take a dozen and a half ears of large young corn, and -grate all the grains off the cob as fine as possible. Mix with -the grated corn three large table-spoonfuls of sifted flour, the -yolks of six eggs well beaten. Let all be well incorporated -by hard beating.</p> - -<p>Have ready in a frying-pan an equal proportion of lard and -fresh butter. Hold it over the fire till it is boiling hot, and -then put in portions of the mixture as nearly as possible in -shape and size like fried oysters. Fry them brown, and send -them to table hot. They should be near an inch thick.</p> - -<p>This is an excellent relish at breakfast, and may be introduced -as a side dish at dinner. In taste it has a singular -resemblance to fried oysters. The corn <em>must</em> be young.</p> - - -<h3>STEWED EGG PLANT.</h3> -<p>The purple egg plants are better than the white ones. Put -them whole into a pot with plenty of water, and simmer them -till quite tender. Then take them out, drain them, and -(having peeled off the skins) cut them up, and mash them -smooth in a deep dish. Mix with them some grated bread, -some powdered sweet marjoram, and a large piece of butter, -adding a pounded nutmeg. Grate a layer of bread over -the top, and put the dish into the oven and brown it. You -must send it to table in the same dish.</p> - -<p>Egg plant is sometimes eaten at dinner, but generally at -breakfast.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO FRY EGG PLANT.—</h3> -<p class="runin">Do not pare your egg plants if -they are to be fried, but slice them about half an inch thick<span class="pagenum"><a name="Page_194" id="Page_194">[194]</a></span> -and lay them an hour or two in salt and water to remove their -strong taste, which to most persons is very unpleasant. Then -take them out, wipe them, and season them with pepper -only. Beat some yolk of egg; and in another dish grate a -sufficiency of bread-crumbs. Have ready in a frying-pan -some lard and butter mixed, and make it boil. Then dip each -slice of egg plant first in the egg, and then in the crumbs, till -both sides are well covered; and fry them brown, taking care -to have them done all through, as the least rawness renders -them very unpalatable.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">STUFFED EGG PLANTS.—</h3> -<p class="runin">Parboil them to take off -their bitterness. Then slit each one down the side, and extract -the seeds. Have ready a stuffing made of grated bread-crumbs, -butter, minced sweet herbs, salt, pepper, nutmeg, -and beaten yolk of egg. Fill with it the cavity from whence -you took the seeds, and bake the egg plants in a Dutch oven. -Serve them up with a made gravy poured into the dish.</p> -</div> - - -<h3>FRIED CUCUMBERS.</h3> -<p>Having pared your cucumbers, cut them lengthways into -pieces about as thick as a dollar. Then dry them in a cloth. -Season them with pepper and salt, and sprinkle them thick -with flour. Melt some butter in a frying-pan, and when it -boils, put in the slices of cucumber, and fry them of a light -brown. Send them to table hot.</p> - -<p>They make a breakfast dish.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO DRESS CUCUMBERS RAW.—</h3> -<p class="runin">They should be as -fresh from the vine as possible, few vegetables being more<span class="pagenum"><a name="Page_195" id="Page_195">[195]</a></span> -unwholesome when long gathered. As soon as they are -brought in lay them in cold water. Just before they are to -go to table take them out, pare them and slice them into a pan -of fresh cold water. When they are all sliced, transfer them -to a deep dish, season them with a little salt and black pepper, -and pour over them some of the best vinegar, to which you -may add a little salad oil. You may mix with them a small -quantity of sliced onion; not to be eaten, but to communicate -a slight flavour of onion to the vinegar.</p> -</div> - - -<h3>SALSIFY.</h3> -<p>Having scraped the salsify roots, and washed them in cold -water, parboil them. Then take them out, drain them, cut -them into large pieces and fry them in butter.</p> - -<p>Salsify is frequently stewed slowly till quite tender, and -then served up with melted butter. Or it may be first boiled, -then grated, and made into cakes to be fried in butter.</p> - -<p>Salsify must not be left exposed to the air, or it will turn -blackish.</p> - - -<h3>ARTICHOKES.</h3> -<p>Strip off the coarse outer leaves, and cut off the stalks -close to the bottom. Wash the artichokes well, and let them -lie two or three hours in cold water. Put them with their -heads downward into a pot of boiling water, keeping them -down by a plate floated over them. They must boil steadily -from two to three hours; take care to replenish the pot -with additional boiling water as it is wanted. When they are -tender all through, drain them, and serve them up with melted -butter.</p> - -<p><span class="pagenum"><a name="Page_196" id="Page_196">[196]</a></span></p> - - -<h3>BEETS.</h3> -<p>Wash the beets, but do not scrape or cut them while they -are raw; for if a knife enters them before they are boiled they -will lose their colour. Boil them from two to three hours, -according to their size. When they are tender all through, -take them up, and scrape off all the outside. If they are -young beets they are best split down and cut into long -pieces, seasoned with pepper, and sent to table with melted -butter. Otherwise you may slice them thin, after they are -quite cold, and pour vinegar over them.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO STEW BEETS.—</h3> -<p class="runin">Boil them first, and then scrape -and slice them. Put them into a stew-pan with a piece of -butter rolled in flour, some boiled onion and parsley chopped -fine, and a little vinegar, salt and pepper. Set the pan on -hot coals, and let the beets stew for a quarter of an hour.</p> -</div> - - -<h3>TO BOIL GREEN OR FRENCH BEANS.</h3> -<p>These beans should be young, tender, and fresh gathered. -Remove the strings with a knife, and take off both ends -of the bean. Then cut them in two or three pieces only; -for if split or cut very small, they become watery and lose -much of their taste; and cannot be well drained. As you -cut them, throw them into a pan of cold water, and let them -lay awhile. Boil them an hour and a half. They must be -perfectly tender before you take them up. Then drain and -press them well, season them with pepper, and mix into them -a piece of butter.</p> - -<p><span class="pagenum"><a name="Page_197" id="Page_197">[197]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">SCARLET BEANS.—</h3> -<p class="runin">It is not generally known that the -pod of the scarlet bean, if green and young, is extremely nice -when cut into three or four pieces and boiled. They will require -near two hours, and must be drained well, and mixed -as before mentioned with butter and pepper. If gathered -at the proper time, when the seed is just perceptible, they are -superior to any of the common beans.</p> -</div> - - -<h3>LIMA BEANS.</h3> -<p>These are generally considered the finest of all beans, -and should be gathered young. Shell them, lay them in a pan -of cold water, and then boil them about two hours, or till they -are quite soft. Drain them well, and add to them some butter -and a little pepper.</p> - -<p>They are destroyed by the first frost, but can be kept -during the winter, by gathering them on a dry day when full -grown but not the least hard, and putting them in their pods -into a keg. Throw some salt into the bottom of the keg, -and cover it with a layer of the bean-pods; then add more -salt, and then another layer of beans, till the keg is full. -Press them down with a heavy weight, cover the keg closely, -and keep it in a cool dry place. Before you use them, soak -the pods all night in cold water; the next day shell them, -and soak the beans till you are ready to boil them.</p> - - -<h3>DRIED BEANS.</h3> -<p>Wash them and lay them in soak over night. Early in -the morning put them into a pot with plenty of water, and -boil them slowly till dinner time. They will require seven<span class="pagenum"><a name="Page_198" id="Page_198">[198]</a></span> -or eight hours to be sufficiently done. Then take them off, -put them into a sieve, and strain off the liquid.</p> - -<p>Send the beans to table in a deep dish, seasoned with pepper, -and having a piece of butter mixed with them.</p> - - -<h3>GREEN PEAS.</h3> -<p>Green peas are unfit for eating after they become hard and -yellowish; but they are better when nearly full grown than -when very small and young. They should be gathered as -short a time as possible before they are cooked, and laid in -cold water as soon as they are shelled. They will require -about an hour to boil soft. When quite done, drain them, -mix with them a piece of butter, and add a little pepper.</p> - -<p>Peas may be greatly improved by boiling with them two -or three lumps of loaf-sugar, and a sprig of mint to be taken -out before they are dished. This is an English way of cooking -green peas, and is to most tastes a very good one.</p> - - -<h3>TO BOIL ONIONS.</h3> -<p>Take off the tops and tails, and the thin outer skin; but no -more lest the onions should go to pieces. Lay them on -the bottom of a pan which is broad enough to contain them -without piling one on another; just cover them with water, -and let them simmer slowly till they are tender all through, -but not till they break.</p> - -<p>Serve them up with melted butter.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO ROAST ONIONS.—</h3> -<p class="runin">Onions are best when parboiled -before roasting. Take large onions, place them on a hot<span class="pagenum"><a name="Page_199" id="Page_199">[199]</a></span> -hearth and roast them before the fire in their skins, turning -them as they require it. Then peel them, send them to table -whole, and eat them with butter and salt.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">TO FRY ONIONS.—</h3> -<p class="runin">Peel, slice them, and fry them -brown in butter or nice dripping.</p> -</div> - -<p>Onions should be kept in a very dry place, as dampness -injures them.</p> - - -<h3>TO BOIL ASPARAGUS.</h3> -<p>Large or full grown asparagus is the best. Before you -begin to prepare it for cooking, set on the fire a pot with -plenty of water, and sprinkle into it a handful of salt. Your -asparagus should be all of the same size. Scrape the stalks -till they are perfectly nice and white; cut them all of equal -length, and short, so as to leave them but two or three inches -below the green part. To serve up asparagus with long -stalks is now becoming obsolete. As you scrape them, throw -them into a pan of cold water. Then tie them up in small -bundles with bass or tape, as twine will cut them to pieces. -When the water is boiling fast, put in the asparagus, and -boil it an hour; if old it will require an hour and a quarter. -When it is nearly done boiling, toast a large slice of bread -sufficient to cover the dish (first cutting off the crust) and dip -it into the asparagus water in the pot. Lay it in a dish, -and, having drained the asparagus, place it on the toast with -all the heads pointed inwards towards the centre, and the -stalks spreading outwards. Serve up melted butter with it.</p> - - -<div class="spaceafter"> -<h3 class="runin">SEA KALE.—</h3> -<p class="runin">Sea kale is prepared, boiled, and served up -in the same manner as asparagus.</p> -</div> - -<p><span class="pagenum"><a name="Page_200" id="Page_200">[200]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">POKE.—</h3> -<p class="runin">The young stalks and leaves of the poke-berry -plant when quite small and first beginning to sprout up from -the ground in the spring, are by most persons considered -very nice, and are frequently brought to market. If the least -too old they acquire a strong taste, and should not be eaten, -as they then become unwholesome. They are in a proper -state when the part of the stalk nearest to the ground is not -thicker than small asparagus. Scrape the stalks, (letting the -leaves remain on them,) and throw them into cold water. -Then tie up the poke in bundles, put it into a pot that has -plenty of boiling water, and let it boil fast an hour at least. -Serve it up with or without toast, and send melted butter -with it in a boat.</p> -</div> - - -<h3>STEWED TOMATAS.</h3> -<p>Peel your tomatas, cut them in half and squeeze out the -seeds. Then put them into a stew-pan without any water, -and add to them cayenne and salt to your taste, some grated -bread, a little minced onion, and some powdered mace. Stew -them slowly till they are first dissolved and then dry.</p> - - -<div class="spaceafter"> -<h3 class="runin">BAKED TOMATAS.—</h3> -<p class="runin">Peel some large fine tomatas, cut -them up, and take out the seeds. Then put them into a deep -dish in alternate layers with grated bread-crumbs, and a very -little butter in small bits. There must be a large proportion -of bread-crumbs. Season the whole with a little salt, and -cayenne pepper. Set it in an oven, and bake it. In cooking -tomatas, take care not to have them too liquid. They will -not lose their raw taste in less than three hours' cooking.</p> -</div> - -<p><span class="pagenum"><a name="Page_201" id="Page_201">[201]</a></span></p> - - -<h3>MUSHROOMS.</h3> -<p>Good mushrooms are only found in clear open fields where -the air is pure and unconfined. Those that grow in low damp -ground, or in shady places, are always poisonous. Mushrooms -of the proper sort generally appear in August and -September, after a heavy dew or a misty night. They may -be known by their being of a pale pink or salmon colour on -the gills or under side, while the top is of a dull pearl-coloured -white; and by their growing only in open places. -When they are a day old, or a few hours after they are -gathered, the reddish colour changes to brown.</p> - -<p>The poisonous or false mushrooms are of various colours, -sometimes of a bright yellow or scarlet all over; sometimes -entirely of a chalky white, stalk, top, and gills.</p> - -<p>It is easy to detect a bad mushroom if all are quite fresh; -but after being gathered a few hours the colours change, so -that unpractised persons frequently mistake them.</p> - -<p>It is said that if you boil an onion among mushrooms the -onion will turn of a bluish black when there is a bad one -among them. Of course, the whole should then be thrown -into the fire. If in stirring mushrooms, the colour of the -silver spoon is changed, it is also most prudent to destroy -them all.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO STEW MUSHROOMS.—</h3> -<p class="runin">For this purpose the small -button mushrooms are best. Wash them clean, peel off the -skin, and cut off the stalks. Put the trimmings into a small -sauce-pan with just enough water to keep them from burning, -and covering them closely, let them stew a quarter of an -hour. Then strain the liquor, and having put the mushrooms -into a clean sauce-pan, (a silver one, or one lined with porce<span class="pagenum"><a name="Page_202" id="Page_202">[202]</a></span>lain,) -add the liquid to them with a little nutmeg, pepper and -salt, and a piece of butter rolled in flour. Stew them fifteen -minutes, and just before you take them up, stir in a very -little cream or rich milk and some beaten yolk of egg. Serve -them hot. While they are cooking, keep the pan as closely -covered as possible; shaking it round frequently.</p> -</div> - -<p>If you wish to have the full taste of the mushroom only, -after washing, trimming, and peeling them, put them into a -stew-pan with a little salt and no water. Set them on coals, -and stew them slowly till tender, adding nothing to them but -a little butter rolled in flour, or else a little cream. Be sure -to keep the pan well covered.</p> - - -<div class="spaceafter"> -<h3 class="runin">BROILED MUSHROOMS.—</h3> -<p class="runin">For this purpose take large -mushrooms, and be careful to have them freshly gathered. -Peel them, score the under side, and cut off the stems. Lay -them one by one in an earthen pan, brushing them over with -sweet oil or oiled butter, and sprinkling each with a little -pepper and salt. Cover them closely, and let them set for -about an hour and a half. Then place them on a gridiron -over clear hot coals, and broil them on both sides.</p> -</div> - -<p>Make a gravy for them of their trimmings stewed in a -very little milk, strained and thickened with a beaten egg -stirred in just before it goes to table.</p> - - -<h3>BOILED RICE.</h3> -<p>Pick your rice clean, and wash it in two cold waters, not -draining off the last water till you are ready to put the rice -on the fire. Prepare a sauce-pan of water with a little salt -in it, and when it boils, sprinkle in the rice. Boil it hard<span class="pagenum"><a name="Page_203" id="Page_203">[203]</a></span> -twenty minutes, keeping it covered. Then take it from the -fire, and pour off the water. Afterwards set the sauce-pan in -the chimney corner with the lid off, while you are dishing -your dinner, to allow the rice to dry, and the grains to -separate.</p> - -<p>Rice, if properly boiled, should be soft and white, and -every grain ought to stand alone. If badly managed, it will, -when brought to table, be a grayish watery mass.</p> - -<p>In most southern families, rice is boiled every day for the -dinner table, and eaten with the meat and poultry.</p> - -<p>The above is a Carolina receipt.</p> - - -<h3>TO DRESS LETTUCE AS SALAD.</h3> -<p>Strip off the outer leaves, wash the lettuce, split it in half, -and lay it in cold water till dinner time. Then drain it and -put it into a salad dish. Have ready two eggs boiled hard, -(which they will be in ten minutes,) and laid in a basin -of cold water for five minutes to prevent the whites from -turning blue. Cut them in half and lay them on the lettuce.</p> - -<p>Put the yolks of the eggs on a large plate, and with a -wooden spoon mash them smooth, mixing with them a -table-spoonful of water, and two table-spoonfuls of sweet -oil. Then add, by degrees, a salt-spoonful of salt, a tea-spoonful -of mustard, and a tea-spoonful of powdered loaf-sugar. -When these are all smoothly united, add very gradually -three table-spoonfuls of vinegar. The lettuce having -been cut up fine on another plate, put it to the dressing, and -mix it well.</p> - -<p>If you have the dressing for salad made before dinner, put -it into the bottom of the salad dish; then (having cut it up)<span class="pagenum"><a name="Page_204" id="Page_204">[204]</a></span> -lay the salad upon it, and let it rest till it is to be eaten, as -stirring it will injure it.</p> - -<p>You may decorate the top of the salad with slices of red -beet, and with the hard white of the eggs cut into rings.</p> - - -<div class="spaceafter"> -<h3 class="runin">CELERY.—</h3> -<p class="runin">Scrape and wash it well, and let it lie in -cold water till shortly before it goes to table; then dry it in a -cloth, trim it, and split down the stalks almost to the bottom, -leaving on a few green leaves. Send it to table in a celery -glass, and eat it with salt only; or chop it fine, and make a -salad dressing for it.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">RADISHES.—</h3> -<p class="runin">To prepare radishes for eating, wash them -and lay them in clean cold water as soon as they are brought -in. Shortly before they go to table, scrape off the thin outside -skin, trim the sharp end, cut off the leaves at the top, leaving -the stalks about an inch long, and put them on a small dish. -Eat them with salt.</p> -</div> - -<p>Radishes should not be eaten the day after they are pulled, -as they are extremely unwholesome if not quite fresh.</p> - -<p>The thick white radishes, after being scraped and trimmed, -should be split or cleft in four, half way down from the top.</p> - - -<h3>TO ROAST CHESTNUTS.</h3> -<p>The large Spanish chestnuts are the best for roasting. Cut -a slit in the shell of every one to prevent their bursting -when hot. Put them into a pan, and set them over a charcoal -furnace till they are thoroughly roasted; stirring them -up frequently and taking care not to let them burn. When<span class="pagenum"><a name="Page_205" id="Page_205">[205]</a></span> -they are done, peel off the shells, and send the chestnuts to -table wrapped up in a napkin to keep them warm.</p> - -<p>Chestnuts should always be roasted or boiled before they -are eaten.</p> - - -<div class="spaceafter"> -<h3 class="runin">GROUND-NUTS.—</h3> -<p class="runin">These nuts are never eaten raw. Put -them, with their shells on, into an iron pan, and set them in -an oven; or you may do them in a skillet on hot coals. A -large quantity may be roasted in an iron pot over the fire. -Stir them frequently, taking one out from time to time, and -breaking it to try if they are done.</p> -</div> - - -<h3>CORN AND BEANS WITH PORK.</h3> -<p>Take a good piece of pork, either salt or fresh. Boil it by -itself till quite tender. Boil also the corn and beans separately. -Either dried or green beans will do. If string-beans, -they must be cut in three. When the corn is well boiled, -cut it from the cob, and mix it with the boiled beans. Put it -into a pot with the boiled pork, and barely sufficient water to -cover it. Season with pepper, and stew the whole together -till nearly dry.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO KEEP OCHRAS AND TOMATOS.—</h3> -<p class="runin">Take ochras -when they first come in season; slice them thin; with a large -needle run a strong thread through the slices, and hang them -up in your store-room in festoons. In winter, use them for -soup; boiling them till quite dissolved.</p> -</div> - -<p>Having filled a jar two-thirds with whole tomatos, fill it -quite up with good lard; covering it closely. When wanted -for use, take them out from under the lard, and wash them -in hot water.</p> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_206" id="Page_206">[206]</a></span></p> - - - - -<h2><a name="EGGS_c" id="EGGS_c">EGGS, &c.</a></h2> - - -<h3>TO KEEP EGGS.</h3> -<p>There is no infallible mode of ascertaining the freshness -of an egg before you break it, but unless an egg is perfectly -good, it is unfit for any purpose whatever, and will spoil whatever -it is mixed with. You may judge with tolerable accuracy -of the state of an egg by holding it against the sun or -the candle, and if the yolk, as you see it through the shell, -appears round, and the white thin and clear, it is most probably -a good one; but if the yolk looks broken, and the -white thick and cloudy, the egg is certainly bad. You may -try the freshness of eggs by putting them into a pan of cold -water. Those that sink the soonest are the freshest; those -that are stale or addled will float on the surface.</p> - -<p>There are various ways of preserving eggs. To keep them -merely for plain boiling, you may parboil them for one -minute, and then bury them in powdered charcoal with their -small ends downward. They will keep a few days in a jar of -salt; but do not afterwards use the salt in which they have -been immersed.</p> - -<p>They are frequently preserved for two or three months -by greasing them all over, when quite fresh, with melted -mutton suet, and then wedging them close together (the small -end downwards) in a box of bran, layer above layer; the -box must be closely covered. Charcoal is better than bran.</p> - -<p>Another way (and a very good one) is to put some lime in -a large vessel, and slack it with boiling water, till it is of the -consistence of thin cream; you may allow a gallon of water<span class="pagenum"><a name="Page_207" id="Page_207">[207]</a></span> -to a pound of lime. When it is cold, pour it off into a large -stone jar, put in the eggs, and cover the jar closely. See that -the eggs are always well covered with the lime-water, and -lest they should break, avoid moving the jar. If you have -hens of your own, keep a jar of lime-water always ready, -and put in the eggs as they are brought in from the nests. -Jars that hold about six quarts are the most convenient.</p> - -<p>It will be well to renew the lime-water occasionally.</p> - - -<h3>TO BOIL EGGS FOR BREAKFAST.</h3> -<p>The fresher they are the longer time they will require for -boiling. If you wish them quite soft, put them into a saucepan -of water that is boiling hard at the moment, and let them -remain in it five minutes. The longer they boil the harder -they will be. In ten minutes' fast boiling they will be hard -enough for salad.</p> - -<p>If you use one of the tin egg-boilers that are placed on the -table, see that the water is boiling hard at the time you put in -the eggs. When they have been in about four or five minutes, -take them out, pour off the water, and replace it by some more -that is boiling hard; as, from the coldness of the eggs having -chilled the first water, they will not otherwise be done enough. -The boiler may then be placed on the table, (keeping the lid -closed,) and in a few minutes more they will be sufficiently -cooked to be wholesome.</p> - -<p><span class="pagenum"><a name="Page_208" id="Page_208">[208]</a></span></p> - - -<h3>TO POACH EGGS.</h3> -<p>Pour some boiling water out of a tea-kettle through a clean -cloth spread over the top of a broad stew-pan; for by observing -this process the eggs will be nicer and more easily -done than when its impurities remain in the water. Set the -pan with the strained water on hot coals, and when it boils, -break each egg separately into a saucer. Remove the pan -from the fire, and slip the eggs one by one into the surface of -the water. Let the pan stand till the white of the eggs is -set; then place it again on the coals, and as soon as the -water boils again, the eggs will be sufficiently done. Take -them out carefully with an egg-slice, and trim off all the -ragged edges from the white, which should thinly cover the -yolk. Have ready some thin slices of buttered toast with -the crust cut off. Lay them in the bottom of the dish, with a -poached egg on each slice of toast, and send them to the breakfast -table.</p> - - -<h3>FRICASSEED EGGS.</h3> -<p>Take a dozen eggs, and boil them six or seven minutes, or -till they are just hard enough to peel and slice without breaking. -Then put them into a pan of cold water while you prepare -some grated bread-crumbs, (seasoned with pepper, salt -and nutmeg,) and beat the yolks of two or three raw eggs -very light. Take the boiled eggs out of the water, and -having peeled off the shells, slice the eggs, dust a little flour -over them, and dip them first into the beaten egg, and then into -the bread-crumbs so as to cover them well on both sides. -Have ready in a frying-pan some boiling lard; put the sliced -eggs into it, and fry them on both sides. Serve them up at<span class="pagenum"><a name="Page_209" id="Page_209">[209]</a></span> -the breakfast table, garnished with small sprigs of parsley -that has been fried in the same lard after the eggs were taken -out.</p> - - -<h3>PLAIN OMELET.</h3> -<p>Take six eggs, leaving out the whites of two. Beat them -very light, and strain them through a sieve. Add pepper and -salt to your taste. Divide two ounces of fresh butter into -little bits, and put it into the egg. Have ready a quarter of a -pound of butter in a frying-pan, or a flat stew-pan. Place it -on hot coals, and have the butter boiling when you put in the -beaten egg. Fry it gently till of a light brown on the under -side. Do not turn it while cooking as it will do better without. -You may brown the top by holding a hot shovel over it. -When done, lay it in the dish, double it in half, and stick -sprigs of curled parsley over it.</p> - -<p>You may flavour the omelet by mixing with the beaten -egg some parsley or sweet herbs minced fine, some chopped -celery, or chopped onion, allowing two moderate sized onions -to an omelet of six eggs. Or what is still better, it may be -seasoned with veal kidney or sweet-bread minced; with cold -ham shred as fine as possible; or with minced oysters, -(the hard part omitted,) with tops of asparagus (that has -been previously boiled) cut into small pieces.</p> - -<p>You should have one of the pans that are made purposely -for omelets.</p> - - -<h3>AN OMELETTE SOUFFLÉ.</h3> -<p>Break eight eggs, separate the whites from the yolks, -and strain them. Put the whites into one pan, and the yolks -into another, and beat them separately with rods till the yolks<span class="pagenum"><a name="Page_210" id="Page_210">[210]</a></span> -are very thick and smooth, and the whites a stiff froth that -will stand alone. Then add gradually to the yolks, three -quarters of a pound of the finest powdered loaf-sugar, and -orange-flower water or lemon-juice to your taste. Next stir -the whites lightly into the yolks. Butter a deep pan or dish -(that has been previously heated) and pour the mixture rapidly -into it. Set it in a Dutch oven with coals under it, and on -the top, and bake it five minutes. If properly beaten and -mixed, and carefully baked, it will rise very high. Send it -immediately to table, or it will fall and flatten.</p> - -<p>Do not begin to make an omelette soufflé till the company -at table have commenced their dinner, that it may be ready to -serve up just in time, immediately on the removal of the -meats. The whole must be accomplished as quickly as possible. -Send it round with a spoon.</p> - -<p>If you live in a large town, the safest way of avoiding -a failure in an omelette soufflé is to hire a French cook to -come to your kitchen with his own utensils and ingredients, -and make and bake it himself, while the first part of the -dinner is progressing in the dining-room.</p> - -<p>An omelette soufflé is a very nice and delicate thing when -properly managed; but if flat and heavy, it should not be -brought to table. If well made, you may turn it out on a -dish.</p> - - -<h3>TO DRESS MACCARONI.</h3> -<p>Have ready a pot of boiling water. Throw a little salt into -it, and then by slow degrees put in a pound of the maccaroni, -a little at a time. Keep stirring it gently, and continue to do -so very often while boiling. Take care to keep it well -covered with water. Have ready a kettle of boiling water to<span class="pagenum"><a name="Page_211" id="Page_211">[211]</a></span> -replenish the maccaroni pot if it should be in danger of getting -too dry. In about twenty minutes it will be done. It must -be quite soft, but it must not boil long enough to break.</p> - -<p>When the maccaroni has boiled sufficiently, pour in immediately -a little cold water, and let it stand a few minutes, -keeping it covered.</p> - -<p>Grate half a pound of Parmesan cheese into a deep dish -and scatter over it a few small bits of butter. Then with a -skimmer that is perforated with holes, commence taking up -the maccaroni, (draining it well,) and spread a layer of it -over the cheese and butter. Spread over it another layer of -grated cheese and butter, and then a layer of maccaroni, and -so on till your dish is full; having a layer of maccaroni on -the top, over which spread some butter without cheese. -Cover the dish, and set it in an oven for half an hour. It will -then be ready to send to table.</p> - -<p>You may grate some nutmeg over each layer of maccaroni.</p> - -<p>Allow half a pound of butter to a pound of maccaroni and -half a pound of cheese.</p> - - -<h3>ANOTHER WAY.</h3> -<p>First put on the maccaroni in a very little water. Let it -come to a hard boil, and then drain off the water. Put it on -again with milk instead of water, and a large lump of butter. -Boil it till quite tender all through. Then, while hot, mix in -a little cream, and add some sugar and nutmeg, or powdered -cinnamon.</p> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_212" id="Page_212">[212]</a></span></p> - - - - -<h2><a name="PICKLING" id="PICKLING">PICKLING.</a></h2> - - -<h3>GENERAL REMARKS.</h3> -<p>Never on any consideration use brass, copper, or bell-metal -kettles for pickling; the verdigris produced in them by the -vinegar being of a most poisonous nature. Kettles lined with -porcelain are the best, but if you cannot procure them, block -tin may be substituted. Iron is apt to discolour any acid that -is boiled in it.</p> - -<p>Vinegar for pickles should always be of the best cider kind. -In putting away pickles, use stone or glass jars. The lead -which is an ingredient in the glazing of common earthenware, -is rendered very pernicious by the action of the vinegar. -Have a large wooden spoon and a fork, for the express -purpose of taking pickles out of the jar when you want them -for the table. See that, while in the jar, they are always -completely covered with vinegar. If you discern in them -any symptoms of not keeping well, do them over again in -fresh vinegar and spice.</p> - -<p>Vinegar for pickles should only boil five or six minutes.</p> - -<p>The jars should be stopped with large flat corks, fitting -closely, and having a leather or a round piece of oil-cloth tied -over the cork.</p> - -<p>It is a good rule to have two-thirds of the jar filled with -pickles, and one-third with vinegar.</p> - -<p>Alum is very useful in extracting the salt taste from pickles, -and in making them firm and crisp. A very small quantity -is sufficient. Too much will spoil them.</p> - -<p><span class="pagenum"><a name="Page_213" id="Page_213">[213]</a></span></p> - -<p>In greening pickles keep them very closely covered, so -that none of the steam may escape; as its retention promotes -their greenness and prevents the flavour from evaporating.</p> - -<p>Vinegar and spice for pickles should be boiled but a few -minutes. Too much boiling takes away the strength.</p> - - -<h3>TO PICKLE CUCUMBERS.</h3> -<p>Cucumbers for pickling should be very small, and as free -from spots as possible. Make a brine of salt and water strong -enough to bear an egg. Pour it over your cucumbers, cover -them with fresh cabbage leaves, and let them stand for a week, -or till they are quite yellow, stirring them at least twice a -day. When they are perfectly yellow, pour off the water. -Take a porcelain kettle, and cover the bottom and sides with -fresh vine leaves. Put in the cucumbers (with a small piece of -alum) and cover them closely with vine leaves all over the top, -and then with a dish or cloth to keep in the steam. Fill up the -kettle with clear water, and hang it over the fire when dinner -is done, but not where there is a blaze. The fire under -the kettle must be kept very moderate. The water must not -boil, or be too hot to bear your hand in. Keep them over the -fire in a slow heat till next morning. If they are not then of -a fine green, repeat the process. When they are well greened, -take them out of the kettle, drain them on a sieve, and put -them into a clean stone jar. Boil for five or six minutes sufficient -of the best vinegar to cover the cucumbers well; putting -into the kettle a thin muslin bag filled with cloves, mace, -and mustard seed. Pour the vinegar scalding hot into the -jar of pickles, which should be secured with a large flat -cork, and an oil-cloth or leather cover tied over it.</p> - -<p><span class="pagenum"><a name="Page_214" id="Page_214">[214]</a></span></p> - -<p>Another way to green pickles is to cover them with vine -leaves or cabbage leaves, and to keep them on a warm hearth, -pouring boiling water on them five or six times a day; renewing -the water as soon as it becomes cold.</p> - -<p>In proportioning the spice to the vinegar, allow to every -two quarts, an ounce of mace, two dozen cloves, and two -ounces of mustard seed. You may leave the muslin bag, -with the spice, for about a week in the pickle jar to heighten -the flavour, if you think it necessary.</p> - - -<div class="spaceafter"> -<h3 class="runin">GREEN PEPPERS—</h3> -<p class="runin">May be done in the same manner -as cucumbers, only extracting the seeds before you put the -pickles into the salt and water. Do not put peppers into the -same jar with cucumbers, as the former will destroy the latter.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">GHERKINS.—</h3> -<p class="runin">The gherkin is a small thick oval-shaped -species of cucumber with a hairy or prickly surface, and is -cultivated solely for pickling. It is customary to let the -stems remain on them. Wipe them dry, put them into a -broad stone jar, and scald them five or six times in the course -of the day with salt and water strong enough to bear an egg, -and let them set all night. This will make them yellow. -Next day, having drained them from the salt and water, throw -it out, wipe them dry, put them into a clean vessel (with a -little piece of alum,) and scald them with boiling vinegar and -water, (half and half of each,) repeating it frequently during -the day till they are green. Keep them as closely covered as -possible. Then put them away in stone jars, mixing among -them whole mace and sliced ginger to your taste. Fill up -with cold vinegar, and add a little alum, allowing to every -hundred gherkins a piece about the size of a shelled almond.</p> -</div> - -<p>The alum will make them firm and crisp.</p> - -<p><span class="pagenum"><a name="Page_215" id="Page_215">[215]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">RADISH PODS.—</h3> -<p class="runin">Gather sprigs or bunches of radish -pods while they are young and tender, but let the pods remain -on the sprigs; it not being the custom to pick them off. -Put them into strong salt and water, and let them stand two -days. Then drain and wipe them and put them into a clean -stone jar. Boil an equal quantity of vinegar and water. Pour it -over the radish pods while hot, and cover them closely to keep -in the steam. Repeat this frequently through the day till they -are very green. Then pour off the vinegar and water, and -boil for five minutes some very good vinegar, with a little -bit of alum, and pour it over them. Put them into a stone -jar, (and having added some whole mace, whole pepper, a -little tumeric and a little sweet oil,) cork it closely, and tie -over it a leather or oil-cloth.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">GREEN BEANS.—</h3> -<p class="runin">Take young green or French beans; -string them, but do not cut them in pieces. Put them in salt -and water for two days, stirring them frequently. Then put -them into a kettle with vine or cabbage leaves under, over, -and all round them, (adding a little piece of alum.) Cover -them closely to keep in the steam, and let them hang over a -slow fire till they are a fine green.</p> -</div> - -<p>Having drained them in a sieve, make for them a pickle of -cider vinegar, and boil in it for five minutes, some mace, -whole pepper, and sliced ginger tied up in a thin muslin bag. -Pour it hot upon the beans, put them into a stone jar, and tie -them up.</p> - - -<div class="spaceafter"> -<h3 class="runin">PARSLEY.—</h3> -<p class="runin">Make a brine of salt and water strong enough -to bear an egg, and throw into it a large quantity of curled -parsley tied up in little bunches with a thread. After it -has stood three days (stirring it frequently) take it out<span class="pagenum"><a name="Page_216" id="Page_216">[216]</a></span> -drain it well, and lay it for three days in cold spring or pump-water, -changing the water daily. Then scald it in hard -water, and hang it, well covered, over a slow fire till it becomes -green. Afterwards take it out, and drain and press it till -quite dry.</p> -</div> - -<p>Boil for five minutes a quart of cider vinegar with a small -bit of alum, a few blades of mace, a sliced nutmeg, and a few -slips of horseradish. Pour it on the parsley, and put it away -in a stone jar.</p> - - -<h3>MANGOES.</h3> -<p>Take very young oval shaped musk-melons. Cut a round -piece out of the top or side of each, (saving the piece to put -on again,) and extract the seeds. Then (having tied on the -pieces with packthread) put them into strong salt and water -for two days. Afterwards drain and wipe them, put them -into a kettle with vine leaves or cabbage leaves under and -over them, and a little piece of alum, and hang them on a slow -fire to green; keeping them closely covered to retain the -steam, which will greatly accelerate the greening. When -they are quite green, have ready the stuffing, which must be a -mixture of scraped horseradish, white mustard seed, mace -and nutmeg pounded, race ginger cut small, pepper, tumeric -and sweet oil. Fill your mangoes with this mixture, putting -a small clove of garlic into each, and replacing the pieces at -the openings; tie them with a packthread crossing backwards -and forwards round the mango. Put them into stone jars, -pour boiling vinegar over them, and cover them well. Before -you put them on the table remove the packthread.</p> - -<p><span class="pagenum"><a name="Page_217" id="Page_217">[217]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">NASTURTIANS.—</h3> -<p class="runin">Have ready a stone or glass jar of -the best cold vinegar. Take the green seeds of the nasturtian -after the flower has gone off. They should be full-grown -but not old. Pick off the stems, and put the seeds into the -vinegar. No other preparation is necessary, and they will -keep a year with nothing more than sufficient cold vinegar to -cover them. With boiled mutton they are an excellent substitute -for capers.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">MORELLA CHERRIES.—</h3> -<p class="runin">See that all your cherries are -perfect. Remove the stems, and put the cherries into a jar or -glass with sufficient vinegar to cover them well. They will -keep perfectly in a cool dry place.</p> -</div> - -<p>They are very good, always retaining the taste of the -cherry. If you cannot procure morellas, the large red pie-cherries -may be substituted.</p> - - -<div class="spaceafter"> -<h3 class="runin">PEACHES.—</h3> -<p class="runin">Take fine large peaches (either cling or -free stones) that are not too ripe. Wipe off the down with a -clean flannel, and put the peaches whole into a stone jar. -Cover them with cold vinegar of the best kind, in which you -have dissolved a little of salt, allowing a tea-spoonful to a -quart of vinegar. Put a cork in the jar and tie leather or oil-cloth -over it.</p> -</div> - -<p>Plums and grapes may be pickled thus in cold vinegar, -but without salt.</p> - - -<div class="spaceafter"> -<h3 class="runin">BARBERRIES.—</h3> -<p class="runin">Have ready a jar of cold vinegar, and -put into it ripe barberries in bunches. They make a pretty -garnish for the edges of dishes.</p> -</div> - -<p><span class="pagenum"><a name="Page_218" id="Page_218">[218]</a></span></p> - - -<h3>TO PICKLE GREEN PEPPERS.</h3> -<p>The bell pepper is the best for pickling, and should be -gathered when quite young. Slit one side, and carefully -take out the core, so as not to injure the shell of the pepper. -Then put them into boiling salt and water, changing the -water every day for one week, and keeping them closely -covered in a warm place near the fire. Stir them several -times a day. They will first become yellow, and then green. -When they are a fine green put them into a jar, and pour cold -vinegar over them, adding a small piece of alum.</p> - -<p>They require no spice.</p> - -<p>You may stuff the peppers as you do mangoes.</p> - - -<h3>TO PICKLE BUTTERNUTS.</h3> -<p>These nuts are in the best state for pickling when the -shell is soft, and when they are so young that the outer skin -can be penetrated by the head of a pin. They should be -gathered when the sun is hot upon them.</p> - -<p>If you have a large quantity, the easiest way to prepare -them for pickling is to put them into a tub with sufficient -lye to cover them, and to stir and rub them about with a -hickory broom till they are clean and smooth on the outside. -This is much less trouble than scraping them, and is not so -likely to injure the nuts. Another method is to scald them, -and then to rub off the outer skin. Put the nuts into strong -salt and water for one week; changing the water every other -day, and keeping them closely covered from the air. Then -drain and wipe them, (piercing each nut through in -several places with a large needle,) and prepare the pickle as -follows:—For a hundred large nuts, take of black pepper<span class="pagenum"><a name="Page_219" id="Page_219">[219]</a></span> -and ginger root of each an ounce; and of cloves, mace and -nutmeg of each a half ounce. Pound all the spices to powder, -and mix them well together, adding two large spoonfuls -of mustard seed. Put the nuts into jars, (having first stuck -each of them through in several places with a large needle,) -strewing the powdered seasoning between every layer of nuts. -Boil for five minutes a gallon of the very best cider vinegar, -and pour it boiling hot upon the nuts. Secure the jars closely -with corks and leathers. You may begin to eat the nuts in -a fortnight.</p> - -<p>Walnuts may be pickled in the same manner.</p> - - -<h3>TO PICKLE WALNUTS BLACK.</h3> -<p>The walnuts should be gathered while young and soft, (so -that you can easily run a pin through them,) and when the -sun is upon them. Rub them with a coarse flannel or tow -cloth to get off the fur of the outside. Mix salt and water -strong enough to bear an egg, and let them lie in it a week, -(changing it every two days,) and stirring them frequently. -Then take them out, drain them, spread them on large dishes, -and expose them to the air about ten minutes, which will -cause them to blacken the sooner. Scald them in boiling -water, (but do not let them lie in it,) and then rub them with -a coarse woollen cloth, and pierce every one through in several -places with a large needle, (that the pickle may penetrate -them thoroughly.) Put them into stone jars, and prepare the -spice and vinegar. To a hundred walnuts allow a gallon of -vinegar, an ounce of cloves, an ounce of allspice, an ounce of -black pepper, half an ounce of mace, and half an ounce of -nutmeg. Boil the spice in the vinegar for fifteen minutes,<span class="pagenum"><a name="Page_220" id="Page_220">[220]</a></span> -then strain the vinegar, and pour it boiling hot over the walnuts. -Tie up in a thin muslin rag, a tea-cupful of mustard -seed, and a large table-spoonful of scraped horse-radish, and -put it into the jars with the walnuts. Cover them closely -with corks and leathers.</p> - -<p>Another way of pickling walnuts black, is (after preparing -them as above) to put them into jars with the spices pounded -and strewed among them, and then to pour over them strong -cold vinegar.</p> - - -<div class="spaceafter"> -<h3 class="runin">WALNUTS PICKLED WHITE.—</h3> -<p class="runin">Take large young -walnuts while their shells are quite soft so that you can stick -the head of a pin into them. Pare them very thin till the -white appears; and as you do them, throw them into spring -or pump water in which some salt has been dissolved. Let -them stand in that water six hours, with a thin board upon -them to keep them down under the water. Fill a porcelain -kettle with fresh spring water, and set it over a clear fire, -or on a charcoal furnace. Put the walnuts into the kettle, -cover it, and let them simmer (but not boil) for about ten -minutes. Then have ready a vessel with cold spring water -and salt, and put your nuts into it, taking them out of the -kettle with a wooden ladle. Let them stand in the cold salt -and water for a quarter of an hour, with the board keeping -them down as before; for if they rise above the liquor, or are -exposed to the air, they will be discoloured. Then take them -out, and lay them on a cloth covered with another, till they -are quite dry. Afterwards rub them carefully with a soft -flannel, and put them into a stone jar; laying among them -blades of mace, and sliced nutmeg, but no dark-coloured -spice. Pour over them the very best vinegar, and put on -the top a table-spoonful of sweet oil.</p> -</div> - -<p><span class="pagenum"><a name="Page_221" id="Page_221">[221]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">WALNUTS PICKLED GREEN.—</h3> -<p class="runin">Gather them while -the shells are very soft, and rub them all with a flannel. -Then wrap them singly in vine leaves, lay a few vine leaves -on the bottom of a large stone jar, put in the walnuts, (seeing -that each of them is well wrapped up so as not to touch -one another,) and cover them with a thick layer of leaves. -Fill up the jar with strong vinegar, cover it closely, and let -it stand three weeks. Then pour off the vinegar, take out the -walnuts, renew all the vine leaves, fill up with fresh vinegar, -and let them stand three weeks longer. Then again pour off -the vinegar, and renew the vine leaves. This time take the -best cider vinegar; put salt in it till it will bear an egg -and add to it mace, sliced nutmeg, and scraped horse-radish, in -the proportion of an ounce of each and a gallon of vinegar to -a hundred walnuts. Boil the spice and vinegar about ten -minutes, and then pour it, hot on the walnuts. Cover the jar -closely with a cork and leather, and set it away, leaving the -vine leaves with the walnuts. When you take any out for -use, disturb the others as little as possible, and do not put -back again any that may be left.</p> -</div> - -<p>You may pickle butternuts green in the same manner.</p> - - -<h3>TO PICKLE ONIONS.</h3> -<p>Take very small onions, and with a sharp knife cut off -the stems as close as possible, and peel off the outer skin. -Then put them into salt and water, and let them stand in the -brine for six days; stirring them daily, and changing the salt -and water every two days. See that they are closely covered. -Then put the onions into jars, and give them a scald in boiling -salt and water. Let them stand till they are cold: then drain<span class="pagenum"><a name="Page_222" id="Page_222">[222]</a></span> -them on a sieve, wipe them, stick a clove in the top of each, -and put them into wide-mouthed bottles; dispersing among -them some blades of mace and slices of ginger or nutmeg. Fill -up the bottles with the best cider vinegar, and put at the -top a large spoonful of salad oil. Cork the bottles well.</p> - - -<div class="spaceafter"> -<h3 class="runin">ONIONS PICKLED WHITE.—</h3> -<p class="runin">Peel some very small -white onions, and lay them for three days in salt and water, -changing the water every day. Then wipe them, and put -them into a porcelain kettle with equal quantities of milk and -water, sufficient to cover them well. Simmer them over a -slow fire, but when just ready to boil take them off, and drain -and dry them, and put them into wide-mouthed glass bottles; -interspersing them with blades of mace. Boil a sufficient -quantity of the best cider vinegar to cover them and -fill up the bottles, adding to it a little salt; and when it is -cold, pour it into the bottles of onions. At the top of each -bottle put a spoonful of sweet oil. Set them away closely -corked.</p> -</div> - - -<h3>TO PICKLE MUSHROOMS WHITE.</h3> -<p>Take small fresh-gathered button mushrooms, peel them -carefully with a penknife, and cut off the stems; throwing the -mushrooms into salt and water as you do them. Then put -them into a porcelain skillet of fresh water, cover it closely, -and set it over a quick fire. Boil it as fast as possible for seven -or eight minutes, not more. Take out the mushrooms, drain -them, and spread them on a clean board, with the bottom or -hollow side of each mushroom turned downwards. Do this -as quickly as possible, and immediately, while they are hot, -sprinkle them over with salt. When they are cold, put them<span class="pagenum"><a name="Page_223" id="Page_223">[223]</a></span> -into a glass jar with slight layers of mace and sliced ginger. -Fill up the jar with cold cider vinegar. Put a spoonful of -sweet oil on the top of each jar, and cork it closely.</p> - - -<div class="spaceafter"> -<h3 class="runin">MUSHROOMS PICKLED BROWN.—</h3> -<p class="runin">Take a quart of -large mushrooms and (having trimmed off the stalks) rub -them with a flannel cloth dipped in salt. Then lay them in -a pan of allegar or ale vinegar, for a quarter of an hour, and -wash them about in it. Then put them into a sauce-pan with -a quart of allegar, a quarter of an ounce of cloves, the same -of allspice and whole pepper, and a tea-spoonful of salt. Set -the pan over coals, and let the mushrooms stew slowly for -ten minutes, keeping the pan well covered. Then take them -off, let them get cold by degrees, and put them into small -bottles with the allegar strained from the spice and poured -upon them.</p> -</div> - -<p>It will be prudent to boil an onion with the mushrooms, -and if it turns black or blueish, you may infer that there is a -poisonous one among them; and they should therefore be -thrown away. Stir them for the same reason, with a silver -spoon.</p> - - -<h3>TO PICKLE TOMATAS.</h3> -<p>Take a peck of tomatas, (the small round ones are best for -pickling,) and prick every one with a fork. Put them into a -broad stone or earthen vessel, and sprinkle salt between every -layer of tomatas. Cover them, and let them remain two -days in the salt. Then put them into vinegar and water -mixed in equal quantities, half and half, and keep them in it -twenty-four hours to draw out the saltness. There must be -sufficient of the liquid to cover the tomatas well.</p> - -<p><span class="pagenum"><a name="Page_224" id="Page_224">[224]</a></span></p> - -<p>To a peck of tomatas allow a bottle of mustard, half an -ounce of cloves, and half an ounce of pepper, with a dozen -onions sliced thin. Pack the tomatas in a stone jar, placing -the spices and onions alternately with the layers of tomatas. -Put them in till the jar is two-thirds full. Then fill it up -with strong cold vinegar, and stop it closely. The pickles -will be fit to eat in a fortnight. -If you do not like onions, substitute for them a larger -quantity of spice.</p> - - -<div class="spaceafter"> -<h3 class="runin">TOMATA SOY.—</h3> -<p class="runin">For this purpose you must have the -best and ripest tomatas, and they must be gathered on a dry -day. Do not peel them, but merely cut them into slices. -Having strewed some salt over the bottom of a tub, put in the -tomatas in layers; sprinkling between each layer (which -should be about two inches in thickness) a handful of salt. -Repeat this till you have put in eight quarts or one peck of -tomatas. Cover the tub and let it set for three days. Then -early in the morning, put the tomatas into a large porcelain -kettle, and boil it slowly and steadily till ten at night, frequently -mashing and stirring the tomatas. Then put it out -to cool. Next morning strain and press it through a sieve, -and when no more liquid will pass through, put it into a clean -kettle with two ounces of cloves, one ounce of mace, two -ounces of black pepper, and two table-spoonfuls of cayenne, -all powdered.</p> -</div> - -<p>Again let it boil slowly and steadily all day, and put it to -cool in the evening in a large pan. Cover it, and let it set -all night. Next day put it into small bottles, securing the -corks by dipping them in melted rosin, and tying leathers -over them.</p> - -<p>If made exactly according to these directions, and slowly<span class="pagenum"><a name="Page_225" id="Page_225">[225]</a></span> -and thoroughly boiled, it will keep for years in a cool dry -place, and may be used for many purposes when fresh tomatas -are not to be had.</p> - - -<h3>TO PICKLE CAULIFLOWERS.</h3> -<p>Take the whitest and closest full-grown cauliflowers; cut -off the thick stalk, and split the blossom or flower part into -eight or ten pieces. Spread them on a large dish, sprinkle -them with salt, and let them stand twenty-four hours. Then -wash off the salt, drain them, put them into a broad flat jar or -pan, scald them with salt and water, (allowing a quarter of a -pound of salt to a quart of water,) cover them closely and let -them stand in the brine till next day. Afterwards drain them -in a hair sieve, and spread them on a cloth in a warm place -to dry for a day and a night. Then put them carefully, piece -by piece, into clean broad jars and pour over them a pickle -which has been prepared as follows:—Mix together three -ounces of coriander seed, three ounces of turmeric, one ounce -of mustard seed, and one ounce of ginger. Pound the whole -in a mortar to a fine powder. Put it into three quarts of the -very best cider vinegar, set it by the side of the fire in a stone -jar, and let it infuse three days. These are the proportions, -but the quantity of the whole pickle must depend on the -quantity of cauliflower, which must be kept well covered -by the liquid. Pour it over the cauliflower, and secure the -jars closely from the air.</p> - -<p>You may pickle brocoli in the same manner. Also the -green tops of asparagus.</p> - -<p><span class="pagenum"><a name="Page_226" id="Page_226">[226]</a></span></p> - - -<h3>TO PICKLE RED CABBAGE.</h3> -<p>Take a fine firm cabbage of a deep red or purple colour. -Strip off the outer leaves, and cut out the stalk. Quarter the -cabbage lengthways, and then slice it crossways. Lay it in -a deep dish, sprinkle a handful of salt over it, cover it with -another dish, and let it lie twenty-four hours. Then drain it -in a cullender from the salt, and wipe it dry. Make a pickle -of sufficient cider vinegar to cover the cabbage well, adding to -it equal quantities of cloves and allspice, with some mace. -The spices must be put in whole, with a little cochineal to -give it a good red colour. Boil the vinegar and spices hard -for five minutes, and having put the cabbage into a stone jar, -pour the vinegar over it boiling hot. Cover the jar with a -cloth till it gets cold; and then put in a large cork, and tie -a leather over it.</p> - - -<h3>EXCELLENT COLD SLAW.</h3> -<p>Take a nice fresh white cabbage, wash, and drain it, and -cut off the stalk. Shave down the head evenly and nicely -into very small shreds, with a cabbage-cutter, or a sharp knife. -Put it into a deep china dish, and prepare for it the following -dressing. Take a large half-pint of the best cider vinegar, -and mix with it a quarter of a pound of fresh butter, divided -into four bits, and rolled in flour; a small salt-spoon of -salt, and the same quantity of cayenne. Stir all this well -together, and boil it in a small saucepan. Have ready the -yolks of four eggs well beaten. As soon as the mixture has -come to a hard boil, take it off the fire, and stir in the beaten -egg. Then pour it boiling hot over the shred cabbage, and -mix it well, all through, with a spoon. Set it to cool on ice<span class="pagenum"><a name="Page_227" id="Page_227">[227]</a></span> -or snow, or in the open air. It must be quite cold before it -goes to table.</p> - - -<div class="spaceafter"> -<h3 class="runin">WARM SLAW.—</h3> -<p class="runin">Take a red cabbage; wash, drain, and -shred it finely. Put it into a deep dish. Cover it closely, -and set it on the top of a stove, or in a bake oven, till it is warm -all through. Then make a dressing as in the receipt for cold -slaw. Pour it hot over the cabbage. Cover the dish, and -send it to table as warm as possible.</p> -</div> - - -<h3>EAST INDIA PICKLE.</h3> -<p>This is a mixture of various things pickled together, and -put into the same jar.</p> - -<p>Have ready a small white cabbage, sliced, and the stalk -removed; a cauliflower cut into neat branches, leaving out -the large stalk; sliced cucumbers; sliced carrots; sliced -beets, (all nicked round the edges;) button-onions; string-beans; -radish pods; barberries; cherries; green grapes; -nasturtians; capsicums; bell-peppers, &c. Sprinkle all -these things with salt, put them promiscuously into a large -earthen pan, and pour scalding salt and water over them. -Let them lie in the brine for four days, turning them all over -every day. Then take them out, wash each thing separately -in vinegar, and wipe them carefully in a cloth. Afterwards -lay them on sieves before the fire, and dry them thoroughly.</p> - -<p>For the pickle liquor.—To every two quarts of the best -vinegar, put an ounce and a half of white ginger root, -scraped and sliced; the same of long pepper; two ounces -of peeled shalots, or little button-onions, cut in pieces; half -an ounce of peeled garlic; an ounce of turmeric; and two<span class="pagenum"><a name="Page_228" id="Page_228">[228]</a></span> -ounces of mustard seed bruised, or of mustard powder. -Let all these ingredients, mixed with the vinegar, infuse in -a close jar for a week, setting in a warm place, or by the -fire. Then (after the vegetables have been properly prepared, -and dried from the brine) put them all into one -large stone jar, or into smaller jars, and strain the pickle -over them. The liquid must be in a large quantity, so -as to keep the vegetables well covered with it, or they will -spoil. Put a table-spoonful of sweet oil on the top of each -jar, and secure them well with a large cork and a leather.</p> - -<p>If you find that after awhile the vegetables have absorbed -the liquor, so that there is danger of their not having a sufficiency, -prepare some more seasoned vinegar and pour it over -them.</p> - -<p>East India pickle is very convenient, and will keep two -years. As different vegetables come into season, you can -prepare them with the salt and water process, and add them -to the things already in the jar. You may put small mangoes -into this pickle; also plums, peaches and apricots.</p> - - -<h3>TO PICKLE OYSTERS FOR KEEPING.</h3> -<p>For this purpose take none but the finest and largest oysters. -After they are opened, separate them from their liquor, -and put them into a bucket or a large pan, and pour boiling -water upon them to take out the slime. Stir them about in -it, and then take them out, and rinse them well in cold water. -Then put them into a large kettle with fresh water, barely -enough to cover them, (mixing with it a table-spoonful of salt -to every hundred oysters,) and give them a boil up, just sufficient -to plump them. Take them out, spread them on large<span class="pagenum"><a name="Page_229" id="Page_229">[229]</a></span> -dishes or on a clean table, and cover them with a cloth. Take -the liquor of the oysters, and with every pint of it mix a quart -of the best vinegar, a table-spoonful of salt, a table-spoonful -of whole cloves, the same of whole black pepper, and a tea-spoonful -of whole mace. Put the liquid over the fire in a -kettle, and when it boils throw in the oysters, and let them -remain in it five minutes. Then take the whole off the fire, -stir it up well, and let it stand to get quite cold. Afterwards -(if you have a large quantity) put it into a keg, which must first -be well scalded, (a new keg is best,) and fill it as full as it can -hold. Do not put a weight on the oysters to keep them -down in the liquor, as it will crush them to pieces if the keg -should be moved or conveyed to a distance. If you have not -enough to fill a keg, put them into stone jars when they are -perfectly cold, and cover them securely.</p> - -<p>For pickling oysters and all other purposes use only the best -cider vinegar. The sharp pungent vinegar made entirely of -chemical substances will destroy the oysters, and is too unwholesome -for any culinary purpose. No one should purchase -it. It may be known by its excessive sharpness; being -violently pungent without any pleasant flavour.</p> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_230" id="Page_230">[230]</a></span></p> - - - - -<h2><a name="SWEETMEATS" id="SWEETMEATS">SWEETMEATS.</a></h2> - - -<h3>GENERAL REMARKS.</h3> -<p>The introduction of iron ware lined with porcelain has fortunately -almost superseded the use of brass or bell-metal -kettles for boiling sweetmeats; a practice by which the -articles prepared in those pernicious utensils were always -more or less imbued with the deleterious qualities of the verdigris -that is produced in them by the action of acids.</p> - -<p>Charcoal furnaces will be found very convenient for preserving; -the kettles being set on the top. They can be used -in the open air. Sweetmeats should be boiled rather quickly, -that the watery particles may exhale at once, without being -subjected to so long a process as to spoil the colour and -diminish the flavour of the fruit. But on the other hand, if -boiled too short a time they will not keep so well.</p> - -<p>If you wish your sweetmeats to look bright and clear, use -only the very best loaf-sugar. Fruit may be preserved for -family use and for common purposes, in sugar of inferior -quality, but it will never have a good appearance, and it is also -more liable to spoil.</p> - -<p>If too small a proportion of sugar is allowed to the fruit, it -will <em>certainly</em> not keep well. When this experiment is tried it -is generally found to be false economy; as sweetmeats, when -they begin to spoil, can only be recovered and made eatable -by boiling them over again with additional sugar; and even -then, they are never so good as if done properly at first. If -jellies have not sufficient sugar, they do not congeal, but -will remain liquid.</p> - -<p><span class="pagenum"><a name="Page_231" id="Page_231">[231]</a></span></p> - -<p>Jelly bags should be made of white flannel. It is well to -have a wooden stand or frame like a towel horse, to which the -bag can be tied while it is dripping. The bag should first be -dipped in hot water, for if dry it will absorb too much of the -juice. After the liquor is all in, close the top of the bag, that -none of the flavour may evaporate.</p> - -<p>In putting away sweetmeats, it is best to place them in -small jars, as the more frequently they are exposed to the air by -opening, the more danger there is of their spoiling. The best -vessels for this purpose are white queen's-ware pots, or glass -jars. For jellies, jams, and for small fruit, common glass -tumblers are very convenient, and may be covered simply -with double tissue-paper, cut exactly to fit the inside of the -top of the glass, laid lightly on the sweetmeat, and pressed -down all round with the finger. This covering, if closely and -nicely fitted, will be found to keep them perfectly well, and -as it adheres so closely as to form a complete coat over the -top, it is better for jellies or jams than writing-paper dipped -in brandy, which is always somewhat shrivelled by the liquor -with which it has been saturated.</p> - -<p>If you find that your sweetmeats have become dry and candied, -you may liquefy them again by setting the jars in water -and making it boil round them.</p> - -<p>In preserving fruit whole, it is best to put it first in a thin -syrup. If boiled in a thick syrup at the beginning, the juice -will be drawn out so as to shrink the fruit.</p> - -<p>It is better to boil it but a short time at once, and then to -take it out and let it get cold, afterwards returning it to the -syrup, than to keep it boiling too long at a time, which will -cause it to break and lose its shape.</p> - -<p>Preserving kettles should be rather broad than deep, for the -fruit cannot be done equally if it is too much heaped. They<span class="pagenum"><a name="Page_232" id="Page_232">[232]</a></span> -should all have covers belonging to them, to put on after the -scum has done rising, that the flavour of the fruit may be -kept in with the steam.</p> - -<p>A perforated skimmer pierced all through with holes is a -very necessary utensil in making sweetmeats.</p> - -<p>The water used for melting the sugar should be very clear; -spring or pump water is best. But if you are obliged to use -river water, let it first be filtered. Any turbidness or impurity -in the water will injure the clearness of the sweetmeats.</p> - -<p>If sweetmeats ferment in the jars, boil them over again -with additional sugar.</p> - - -<h3>CLARIFIED SUGAR SYRUP.</h3> -<p>Take eight pounds of the best double-refined loaf-sugar -and break it up or powder it. Then beat the whites of -four eggs to a strong froth. Stir the white of egg gradually -into two quarts of very clear spring or pump water. Put -the sugar into a porcelain kettle, and mix with it the -water and white of egg. While the sugar is melting, stir it -frequently; and when it is entirely dissolved, put the kettle -over a moderate fire, and let it boil, carefully taking off the -scum as it comes to the top, and pouring in a little cold -water when you find the syrup rising so as to run over the -edge of the kettle. It will be well when it first boils hard to -pour in half a pint of cold water to keep down the bubbles so -that the scum may appear, and be easily removed. You must -not however boil it to candy height, so that the bubbles will -look like hard pearls, and the syrup will harden in the spoon -and hang from it in strings; for though very thick and clear -it must continue liquid. When it is done, let it stand till it -gets quite cold; and if you do not want it for immediate use, -put it into bottles and seal the corks.</p> - -<p><span class="pagenum"><a name="Page_233" id="Page_233">[233]</a></span></p> - -<p>When you wish to use this syrup for preserving, you have -only to put the fruit into it, and boil it till tender and clear, -but not till it breaks. Large fruit that is done whole, should -first be boiled tender in a very thin syrup that it may not -shrink. Small fruit, such as raspberries, strawberries, grapes, -currants, gooseberries, &c. may, if perfectly ripe, be put raw -into strong cold sugar syrup; they will thus retain their form -and colour, and their freshness and natural taste. They must -be put into small glass jars, and kept well covered with the -syrup. This, however, is an experiment which sometimes -fails, and had best be tried on a small scale, or only for immediate -use.</p> - - -<h3>TO PRESERVE GINGER.</h3> -<p>Take root of green ginger, and pare it neatly with a sharp -knife, throwing it into a pan of cold water as you pare it. -Then boil it till tender all through, changing the water three -times. Each time put on the ginger in quite cold water to take -out the excessive heat. When it is perfectly tender, throw it -again into a pan of cold water, and let it lie an hour or more; -this will make it crisp. In the mean time prepare the syrup.</p> - -<p>For every six pounds of ginger root, clarify eight pounds -of the best double-refined loaf-sugar. Break up the sugar, -put it into a preserving kettle, and melt it in spring or pump -water, (into which you have stirred gradually the beaten -whites of four eggs,) and half a pint of water to each pound -of sugar. Boil and skim it well. Then let the syrup stand -till it is cold; and having drained the ginger, pour the syrup -over it, cover it, and do not disturb it for two days. Then, -having poured it from the ginger, boil the syrup over again. -As soon as it is cold, pour it again on the ginger, and let it<span class="pagenum"><a name="Page_234" id="Page_234">[234]</a></span> -stand at least three days. Afterwards boil the syrup again, -and pour it <em>hot</em> over the ginger. Proceed in this manner till -you find that the syrup has thoroughly penetrated the ginger, -(which you may ascertain by its taste and appearance when -you cut a piece off,) and till the syrup becomes very thick -and rich. Then put it all into jars, and cover it closely.</p> - -<p>If you put the syrup hot to the ginger at first, it will shrink -and shrivel. After the first time, you have only to boil and -reboil the syrup; as it is not probable that it will require any -further clarifying if carefully skimmed. It will be greatly -improved by adding some lemon-juice at the close of the last -boiling.</p> - - -<h3>TO PRESERVE CITRONS.</h3> -<p>Pare off the outer skin of some fine citrons, and cut them -into quarters. Take out the middle. You may divide each -quarter into several pieces. Lay them for four or five hours -in salt and water. Take them out, and then soak them in -spring or pump water (changing it frequently) till all the -saltness is extracted, and till the last water tastes perfectly -fresh. Boil a small lump of alum, and scald them in the -alum-water. It must be very weak, or it will communicate -an unpleasant taste to the citrons; a lump the size of a -hickory nut will suffice for six pounds. Afterwards simmer -them two hours with layers of green vine leaves. Then make -a syrup, with half a pint of water to each pound of loaf-sugar; -boil and skim it well. When it is quite clear, put in the -citrons, and boil them slowly, till they are so soft that a straw -will pierce through them without breaking. Afterwards put -them into a large dish, and set them in the sun to harden.</p> - -<p>Prepare some lemons, by paring off the yellow rind very<span class="pagenum"><a name="Page_235" id="Page_235">[235]</a></span> -thin, and cutting it into slips of uniform size and shape. Lay -the lemon-rind in scalding water, to extract the bitterness. -Then take the pared lemons, cut them into quarters, measure -a half pint of water to each lemon, and boil them to a mash. -Strain the boiled lemon through a sieve, and to each pint of -liquid allow a pound of the best double-refined loaf-sugar, for -the second syrup. Melt the sugar in the liquid, and stir into -it gradually some beaten white of egg; allowing one white to -four pounds of sugar. Then set it over the fire; put the -lemon-peel into the syrup, and let it boil in it till quite soft.</p> - -<p>Put the citrons cold into a glass jar, and pour the hot syrup -over them. Let the lemon remain with the citrons, as it will -improve their flavour.</p> - -<p>If you wish the citrons to be candied, boil down the second -syrup to candy height, (that is, till it hangs in strings from the -spoon,) and pour it over the citrons. Keep them well covered.</p> - -<p>You may, if you choose, after you take the citrons from the -alum-water, give them a boil in very weak ginger tea, made -of the roots of green ginger if you can procure it; if not, of race -ginger. Powdered ginger will not do at all. This ginger -tea will completely eradicate any remaining taste of the salt -or the alum. Afterwards cover the sides and bottom of the -pan with vine leaves, put a layer of leaves between each -layer of citron, and cover the top with leaves. Simmer the -citrons in this two hours to green them.</p> - -<p>In the same manner you may preserve water-melon rind, -or the rind of cantelopes. Cut these rinds into stars, diamonds, -crescents, circles, or into any fanciful shape you -choose. Be sure to pare off the outside skin before you put -the rinds into the salt and water.</p> - -<p>Pumpkin cut into slips, may be preserved according to the -above receipt.</p> - -<p><span class="pagenum"><a name="Page_236" id="Page_236">[236]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">CANTELOPES OR MUSK-MELONS.—</h3> -<p class="runin">Take very -small cantelopes before they are ripe. Shave a thin paring -off the whole outside. Cut out a small piece or plug about an -inch square, and through it extract all the seeds, &c. from the -middle. Then return the plugs to the hole from whence you -took them, and secure them with a needle and thread, or by -tying a small string round the cantelope.</p> -</div> - -<p>Lay the cantelopes for four or five hours in salt and water. -Then put them into spring water to extract the salt, changing -the water till you find it salt no longer. Scald them in weak -alum-water. Make a syrup in the proportion of a pint of -water to a pound of loaf-sugar, and boil the cantelopes in it -till a straw will go through them. Then take them out, and -set them in the sun to harden.</p> - -<p>Prepare some fine ripe oranges, paring off the yellow rind -very thin, and cutting it into slips, and then laying it in scalding -water to extract the bitterness. Cut the oranges into -pieces; allow a pint of water to each orange, and boil them -to a pulp. Afterwards strain them, and allow to each pint -of the liquid, a pound of the best loaf-sugar, and stir in a little -beaten white of egg; one white to two pounds of sugar. -This is for the second syrup. Boil the peel in it, skimming -it well. When the peel is soft, take it all out; for if left -among the cantelopes, it will communicate to it too strong a -taste of the orange.</p> - -<p>Put the cantelopes into your jars, and pour over them the -hot syrup. Cover them closely, and keep them in a dry cool -place.</p> - -<p>Large cantelopes may be prepared for preserving (after you -have taken off the outer rind) by cutting them into pieces -according to the natural divisions with which they are fluted.</p> - -<p>This receipt for preserving cantelopes whole, will do very<span class="pagenum"><a name="Page_237" id="Page_237">[237]</a></span> -well for green lemons or limes, substituting lemon-peel and -lemon-juice for that of oranges in the second syrup.</p> - -<p>You may use some of the first syrup to boil up the pulp of -the orange or lemons that has been left. It will make a sort -of marmalade, that is very good for colds.</p> - - -<div class="spaceafter"> -<h3 class="runin">PRESERVED WATER-MELON RIND.—</h3> -<p class="runin">Having pared -off the green skin, cut the rind of a water-melon into pieces of -any shape you please; stars, diamonds, circles, crescents or -leaves, using for the purpose a sharp penknife. Weigh the -pieces, and allow to each pound a pound and a half of loaf -sugar. Set the sugar aside, and put the pieces of melon-rind -into a preserving kettle, the bottom and sides of which you -have lined with green vine leaves. Put a layer of vine leaves -between each layer of melon-rind, and cover the top with -leaves. Disperse among the pieces some very small bits of -alum, each about the bigness of a grain of corn, and allowing -one bit to every pound of the melon-rind. Pour in just water -enough to cover the whole, and place a thick double cloth (or -some other covering) over the top of the kettle to keep in the -steam, which will improve the greening. Let it simmer (but -not boil) for two hours. Then take out the pieces of melon-rind -and spread them on dishes to cool. Afterwards if you -find that they taste of the alum, simmer them in very weak -ginger tea for about three hours. Then proceed to make your -syrup. Melt the sugar in clear spring or pump water, allowing -a pint of water to a pound and a half of sugar, and mixing -in with it some white of egg beaten to a stiff froth. The -white of one egg will be enough for two pounds of sugar. -Boil and skim it; and when the scum ceases to rise, put in -the melon-rind, and let it simmer an hour. Take it out and -spread it to cool on dishes, return it to the syrup, and simmer<span class="pagenum"><a name="Page_238" id="Page_238">[238]</a></span> -it another hour. After this take it out, and put it into a tureen. -Boil up the syrup again, and pour it over the melon-rind. -Cover it, and let it stand all night. Next morning give the -syrup another boil; adding to it some lemon-juice, allowing -the juice of one lemon to a quart of the syrup. When you -find it so thick as to hang in a drop on the point of the spoon, -it is sufficiently done. Then put the rind into glass jars, -pour in the syrup, and secure the sweetmeats closely from -the air with paper dipped in brandy, and a leather outer cover.</p> -</div> - -<p>This, if carefully done and well greened, is a very nice -sweetmeat, and may be used to ornament the top of creams, -jellies, jams. &c. laying it round in rings or wreaths.</p> - -<p>Citrons may be preserved green in the same manner, first -paring off the outer skin and cutting them into quarters. Also -green limes.</p> - - -<div class="spaceafter"> -<h3 class="runin">PRESERVED PEPPERS.—</h3> -<p class="runin">For this purpose take the -small round peppers while they are green. With a sharp -penknife extract the seeds and cores; and then put the outsides -into a kettle with vine leaves, and a little alum to give -them firmness, and assist in keeping them green. Proceed -precisely as directed for the water-melon rind, in the above -receipt.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">PUMPKIN CHIPS.—</h3> -<p class="runin">It is best to defer making this -sweetmeat (which will be found very fine) till late in the season -when lemons are ripe and are to be had in plenty. Pumpkins -(as they keep well) can generally be procured at any -time through the winter.</p> -</div> - -<p>Take a fine pumpkin of a rich deep colour, pare off the -outer rind; remove the seeds; and having sliced the best -part, cut it into chips of equal size, and as thin as you can<span class="pagenum"><a name="Page_239" id="Page_239">[239]</a></span> -do them. They should be in long narrow pieces, two -inches in breadth, and four in length. It is best to prepare -the pumpkin the day before; and having weighed the -chips, allow to each pound of them a pound of the best loaf-sugar. -You must have several dozen of fine ripe lemons, -sufficient to furnish a jill of lemon-juice to each pound of -pumpkin. Having rolled them under your hand on a table, -to make them yield as much juice as possible, pare off the -yellow rind and put it away for some other purpose. Then -having cut the lemons, squeeze out all the juice into a pitcher. -Lay the pumpkin chips in a large pan or tureen, strewing the -sugar among them. Then having measured the lemon-juice -in a wine-glass, (two common wine-glasses making one jill,) -pour it over the pumpkin and sugar, cover the vessel, and let -it stand all night.</p> - -<p>Next day transfer the pumpkin, sugar, and lemon-juice to a -preserving kettle, and boil it slowly for an hour or more, -or till the pumpkin becomes all through tender, crisp, and -transparent; but it must not be over the fire long enough to -break and lose its form. You must skim it thoroughly. Some -very small pieces of the lemon-paring may be boiled with it. -When you think it is done, take up the pumpkin chips in a -perforated skimmer that the syrup may drain through the -holes back into the kettle. Spread the chips to cool on large -dishes, and pass the syrup through a flannel bag that has been -first dipped in hot water. When the chips are cold, put them -into glass jars or tumblers, pour in the syrup, and lay on the -top white paper dipped in brandy. Then tie up the jars with -leather, or with covers of thick white paper.</p> - -<p>If you find that when cold the chips are not perfectly clear, -crisp, and tender, give them another boil in the syrup before -you put them up.</p> - -<p><span class="pagenum"><a name="Page_240" id="Page_240">[240]</a></span></p> - -<p>This, if well made, is a handsome and excellent sweetmeat. -It need not be eaten with cream, the syrup being so delicious -as to require nothing to improve it. Shells of puff-paste first -baked empty, and then filled with pumpkin chips, will be -found very nice.</p> - -<p>Musk-melon chips may be done in the same manner.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO PRESERVE PINE-APPLES.—</h3> -<p class="runin">Take fine large pine-apples; -pare them, and cut off a small round piece from the -bottom of each; let the freshest and best of the top leaves -remain on. Have ready on a slow fire, a large preserving -kettle with a thin syrup barely sufficient to cover the fruit. -In making this syrup allow a pound of fine loaf-sugar to every -quart of water, and half the white of a beaten egg; all to be -mixed before it goes on the fire. Then boil and skim it, and -when the scum ceases to rise, put in the pine-apples, and -simmer them slowly an hour. Then take them out to cool, -cover them carefully and put them away till next day; saving -the syrup in another vessel. Next day, put them into the -same syrup, and simmer them again an hour. On the third -day, repeat the process. The fourth day, make a strong -fresh syrup, allowing but a pint of water to each pound of -sugar, and to every two pounds the beaten white of one egg. -When this syrup has boiled, and is completely skimmed, put -in the pine-apples, and simmer them half an hour. Then take -them out to cool, and set them aside till next morning. Boil -them again half an hour in the same syrup, and repeat this -for seven or eight days, or till you can pierce through the -pine-apple with a straw from a corn-broom. At the last of -these boilings enrich the syrup by allowing to each pound of -sugar a quarter of a pound more; and, having boiled and -skimmed it, put in the pine apples for half an hour. Then<span class="pagenum"><a name="Page_241" id="Page_241">[241]</a></span> -take them out, and when quite cold put each into a separate -glass jar, and fill up with the syrup.</p> -</div> - -<p>Pine apples may be preserved in slices by a very simple -process. Pare them, and cut them into round pieces near an -inch thick, and take out the core from the centre of each slice. -Allow a pound of loaf-sugar to every pound of the sliced pine-apple. -Powder the sugar, and strew it in layers between the -slices of pine-apple. Cover it and let it set all night. Next -morning measure some clear spring or pump water, allowing -half a pint to each pound of sugar. Beat some white of egg, -(one white to two pounds of sugar,) and when it is a very -stiff froth, stir it gradually into the water. Then mix with it -the pine-apple and sugar, and put the whole into a preserving -kettle. Boil and skim it well, till the pine-apple is tender -and bright all through. Then take it out, and when cold, -put it up in wide-mouthed glass jars, or in large tumblers.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO PREPARE FRESH PINE-APPLES.—</h3> -<p class="runin">Cut off the -top and bottom and pare off the rind. Then cut the pine-apples -in round slices half an inch thick, and put them into a deep -dish, sprinkling every slice with powdered loaf-sugar. Cover -them, and let them lie in the sugar for an hour or two, before -they are to be eaten.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">PRESERVED LEMONS.—</h3> -<p class="runin">Take large fine ripe lemons, -that have no blemishes. Choose those with thin, smooth -rinds. With a sharp knife scoop a hole in the stalk end of -each, large enough to admit the handle of a tea-spoon. This -hole is to enable the syrup to penetrate the inside of the -lemons. Put them into a preserving kettle with clear water, -and boil them gently till you find them tender, keeping the -kettle uncovered. Then take them out, drain, and cool<span class="pagenum"><a name="Page_242" id="Page_242">[242]</a></span> -them, and put them into a small tub. Prepare a thin syrup -of a pound of loaf-sugar to a quart of water. When you have -boiled and skimmed it, pour it over the lemons and cover -them. Let them stand in the syrup till next day. Then pour -the syrup from the lemons, and spread them on a large dish. -Boil it a quarter of an hour, and pour it over them again, -having first returned them to the tub. Cover them, and let -them again stand till next day, when you must again boil the -syrup and pour it over them. Repeat this process every day -till you find that the lemons are quite clear, and that the syrup -has penetrated them thoroughly. If you find the syrup becoming -too weak, add a little more sugar to it. Finally, make -a strong syrup in the proportion of half a pint of water to a -pound of sugar, adding a jill of raw lemon-juice squeezed -from fresh lemons, and allowing to every two pounds of -sugar the beaten white of an egg. Mix all well together in the -kettle. Boil and skim it, and when the scum ceases to rise, -pour the syrup boiling hot over the lemons; and covering -them closely, let them stand undisturbed for four days. Then -look at them, and if you find that they have not sucked in -enough of the syrup to make the inside very sweet, boil them -gently in the syrup for a quarter of an hour. When they are -cold, put them up in glass jars.</p> -</div> - -<p>You may green lemons by burying them in a kettle of vine -leaves when you give them the first boiling in the clear -water.</p> - -<p>Limes may be preserved by this receipt; also oranges.</p> - -<p>To prepare fresh oranges for eating, peel and cut them in -round slices and remove the seeds. Strew powdered loaf-sugar -over them. Cover them and let them stand an hour -before they are eaten.</p> - -<p><span class="pagenum"><a name="Page_243" id="Page_243">[243]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">ORANGE MARMALADE.—</h3> -<p class="runin">Take fine large ripe oranges, -with thin deep-coloured skins. Weigh them, and allow to -each pound of oranges a pound of loaf-sugar. Pare off the -yellow outside of the rind from half the oranges, as thin as -possible; and putting it into a pan with plenty of cold water, -cover it closely (placing a double cloth beneath the tin cover) -to keep in the steam, and boil it slowly till it is so soft that -the head of a pin will pierce it. In the mean time grate the -rind from the remaining oranges, and put it aside; quarter -the oranges, and take out all the pulp and the juice; removing -the seeds and core. Put the sugar into a preserving kettle, -with a half pint of clear water to each pound, and mix it with -some beaten white of egg, allowing one white of egg, to -every two pounds of sugar. When the sugar is all dissolved, -put it on the fire, and boil and skim it till it is quite -clear and thick. Next take the boiled parings, and pound -them to a paste in a mortar; put this paste into the sugar, -and boil and stir it ten minutes. Then put it in the pulp and -juice of the oranges, and the grated rind, (which will much -improve the colour,) and boil all together for about half an hour, -till it is a transparent mass. When cold, put it up in glass -jars, laying brandy paper on the top.</p> -</div> - -<p>Lemon marmalade may be made in a similar manner, but -you must allow a pound and a half of sugar to each pound of -lemons.</p> - - -<div class="spaceafter"> -<h3 class="runin">ORANGE JELLY.—</h3> -<p class="runin">Take twenty large ripe oranges, -and grate the yellow rind from seven of them. Dissolve an -ounce of isinglass in as much warm water as will cover it. -Mix the juice with a pound of loaf-sugar broken up, and -add the grated rind and the isinglass. Put it into a porcelain -pan over hot coals, and stir it till it boils. Then skim<span class="pagenum"><a name="Page_244" id="Page_244">[244]</a></span> -it well. Boil it ten minutes, and strain it (but do not squeeze -it) through a jelly-bag till it is quite clear. Put it into a -mould to congeal, and when you want to turn it out dip the -mould into luke-warm water. Or you may put it into glasses -at once.</p> -</div> - -<p>You must have a pint of juice to a pound of sugar.</p> - -<p>A few grains of saffron boiled with the jelly will improve -the colour without affecting the taste.</p> - - -<h3>PRESERVED PEACHES.</h3> -<p>Take large juicy ripe peaches; free-stones are the best, as -they have a finer flavour than the cling-stones, and are much -more manageable both to preserve, and to eat. Pare them, -and cut them in half, or in quarters, leaving out the stones, -the half of which you must save. To every pound of the -peaches allow a pound of loaf-sugar. Powder the sugar, and -strew it among your peaches. Cover them and let them stand -all night. Crack half the peach-stones, break them up, put -them into a small sauce-pan and boil them slowly in as much -water as will cover them. Then when the water is well flavoured -with the peach-kernels, strain them out, and set the -water aside. Take care not to use too much of the kernel-water; -a very little will suffice. Put the peaches into a preserving -kettle, and boil them in their juice over a quick fire, -(adding the kernel-water,) and skimming them all the time. -When they are quite clear, which should be in half an hour, -take them off, and put them into a tureen. Boil the syrup -five minutes longer, and pour it hot over the peaches. When -they are cool, put them into glass jars, and tie them up with -paper dipped in brandy laid next to them.</p> - -<p><span class="pagenum"><a name="Page_245" id="Page_245">[245]</a></span></p> - -<p>Apricots, nectarines, and large plums may be preserved in -the same manner.</p> - - -<div class="spaceafter"> -<h3 class="runin">PEACHES FOR COMMON USE.—</h3> -<p class="runin">Take ripe free-stone -peaches; pare, stone, and quarter them. To six pounds of -the cut peaches allow three pounds of the best brown sugar. -Strew the sugar among the peaches, and set them away. Next -morning add a handful of the kernels, put the whole into a -preserving kettle, and boil it slowly about an hour and three -quarters, or two hours, skimming it well. When cold, put it -up in jars, and keep it for pies, or for any common purpose.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">BRANDY PEACHES.—</h3> -<p class="runin">Take large white or yellow free-stone -peaches, the finest you can procure. They must not be -too ripe. Rub off the down with a flannel, score them down -the seam with a large needle, and prick every peach to the -stone in several places. Scald them with boiling water, and -let them remain in the water till it becomes cold, keeping -them well covered. Repeat the scalding three times: it is to -make them white. Then wipe them, and spread them on a -soft table-cloth, covering them over with several folds. Let -them remain in the cloth to dry. Afterwards put them into a -tureen, or a large jar, and pour on as much white French brandy -as will cover them well. Carefully keep the air from them, -and let them remain in the brandy for a week. Then make a -syrup in the usual manner, allowing to each pound of peaches -a pound of loaf-sugar and half a pint of water mixed with a -very little beaten white of egg; one white to every two -pounds of sugar.</p> -</div> - -<p>When the syrup has boiled, and been well skimmed, put -in the peaches and boil them slowly till they look clear: but -do not keep them boiling more than half an hour. Then take<span class="pagenum"><a name="Page_246" id="Page_246">[246]</a></span> -them out, drain them, and put them into large glass jars. Mix -the syrup, when it is cold, with the brandy in which you had -the peaches, and pour it over them. Instead of scalding the -peaches to whiten them, you may lay them for an hour in -sufficient cold weak lye to cover them well. Turn them -frequently while in the lye, and wipe them dry afterwards.</p> - -<p>Pears and apricots may be preserved in brandy, according -to the above receipt. The skin of the pears should be taken -off, but the stems left on.</p> - -<p>Large egg plums may be preserved in the same manner.</p> - -<p>Another way of preparing brandy peaches is, after rubbing -off the down and pricking them, to put them into a preserving -kettle with cold water, and simmer them slowly till they become -hot all through; but they must not be allowed to boil. -Then dry them in a cloth, and let them lie till they are cold, -covering them closely from the air. Dissolve loaf-sugar in -the best white brandy, (a pound of sugar to a quart of brandy.) -and having put the peaches into large glass jars, pour the -brandy and sugar over them (without boiling) and cover the -jars well with leather.</p> - -<p>Pears, apricots, and egg plums may also be done in this -manner.</p> - - -<div class="spaceafter"> -<h3 class="runin">PEACH MARMALADE.—</h3> -<p class="runin">Take ripe yellow free-stone -peaches; pare, stone, and quarter them. To each pound of -peaches, allow three quarters of a pound of powdered loaf -sugar, and half an ounce of bitter almonds, or peach-kernels -blanched in scalding water, and pounded smooth in a mortar. -Scald the peaches in a very little water, mash them to a pulp, -mix them with the sugar and pounded almonds, and put the -whole into a preserving kettle. Let it boil to a smooth thick -jam, skimming and stirring it well, and keeping the pan<span class="pagenum"><a name="Page_247" id="Page_247">[247]</a></span> -covered as much as possible. Fifteen minutes will generally -suffice for boiling it. When cold, put it up in glass jars.</p> -</div> - -<p>Plum marmalade may be made in this manner, flavouring -it with pounded plum-kernels.</p> - - -<div class="spaceafter"> -<h3 class="runin">PEACH JELLY.—</h3> -<p class="runin">Take fine juicy free-stone peaches, and -pare and quarter them. Scald them in a very little water, drain -and mash them, and squeeze the juice through a jelly-bag. To -every pint of juice allow a pound of loaf-sugar, and a few -of the peach-kernels. Having broken up the kernels and -boiled them by themselves for a quarter of an hour in just as -much water as will cover them, strain off the kernel-water, -and add it to the juice. Mix the juice with the sugar, and -when it is melted, boil them together fifteen minutes, till it -becomes a thick jelly. Skim it well when it boils. Try the -jelly by taking a little in a spoon and holding it in the open -air to see if it congeals. If you find, that after sufficient boiling, -it still continues thin, you can make it congeal by stirring -in an ounce or more of isinglass, dissolved and strained. -When the jelly is done, put it into tumblers, and lay on the -top double tissue paper cut exactly to fit the inside of the -glass; pressing it down with your fingers.</p> -</div> - -<p>You may make plum jelly in the same manner, allowing a -pound and a half of sugar to a pint of juice.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO PRESERVE APRICOTS.—</h3> -<p class="runin">Take ripe apricots; scald -them, peel them, cut them in half, and extract the stones. -Then weigh the apricots, and to each pound allow a pound -of loaf-sugar. Put them into a tureen or large pan, in alternate -layers of apricots and sugar; cover them, and let them -stand all night. Next morning put all together into a preserving -kettle, and boil them moderately a quarter of an hour.<span class="pagenum"><a name="Page_248" id="Page_248">[248]</a></span> -Then take them out, spread them on dishes, and let them -stand till next day. Then boil them again in the same syrup -another quarter of an hour. Afterwards, spread them out to -cool, put them into glass jars, and pour the syrup over them.</p> -</div> - -<p>Peaches may be preserved in the same manner. Also -large plums or green gages; but to the plums you must allow -additional sugar.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO DRY PEACHES.—</h3> -<p class="runin">The best peaches for drying are -juicy free-stones. They must be quite ripe. Cut them in -half, and take out the stones. It is best not to pare them; as -dried peaches are much richer with the skin on, and it dissolves -and becomes imperceptible when they are cooked. -Spread them out in a sunny balcony or on a scaffold, and let -them dry gradually till they become somewhat like leather; -always bringing them in at sunset, and not putting them out -if the weather is damp or cloudy. They may also be dried -in kilns or large ovens.</p> -</div> - -<p>Apples are dried in the same manner, except that they must -be pared and quartered.</p> - -<p>Cherries also may be dried in the sun, first taking out all -the stones. None but the largest and best cherries should be -used for drying.</p> - - -<h3>TO PRESERVE QUINCES.</h3> -<p>Take large, yellow, ripe quinces, and having washed -and wiped them, pare them, and extract the cores. Quarter -the quinces, or cut them into slices half an inch -thick, and lay them in scalding water (closely covered) -and boil them till tender—lest they harden in the sugar. -Put the parings, cores, and seeds into a preserving kettle,<span class="pagenum"><a name="Page_249" id="Page_249">[249]</a></span> -cover them with the water in which you coddled the -quinces, and boil them an hour, keeping them closely covered -all the time. To every pint of this liquor allow a -pound of loaf-sugar; and having dissolved the sugar in it, -put it over the fire in the preserving kettle. Boil it up -and skim it, and when the scum has ceased rising, put -in the quinces, and boil them till they are red, tender, and -clear all through, but not till they break. Keep the kettle -closely covered while the quinces are in it, if you wish to -have them bright coloured. You may improve the colour -by boiling with them a little cochineal sifted through a -muslin rag.</p> - -<p>When they are done, take them out, spread them on large -dishes to cool, and then put them into glasses. Give the -syrup another boil up, and it will be like a fine jelly. Pour -it hot over the quinces, and when cold, cover the jars, pasting -paper round the covers.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO PRESERVE QUINCES WHOLE.—</h3> -<p class="runin">Take those that -are large, smooth, and yellow; pare them and extract the -cores, carefully removing all the blemishes. Boil the quinces -in a close kettle with the cores and parings, in sufficient water -to cover them. In half an hour take them out, spread them -to cool, and add to the cores and parings some small inferior -quinces cut in quarters, but not pared or cored; and pour in -some more water, just enough to boil them. Cover the pan, -and let them simmer for an hour. Then take it off, strain the -liquid, measure it, and to each quart allow a pound of loaf-sugar. -Put the sugar to melt in the liquid, and let it set all -night. Next day boil the quinces in it for a quarter of an -hour, and then take them out and cool them, saving the syrup. -On the following day repeat the same; and the fourth day<span class="pagenum"><a name="Page_250" id="Page_250">[250]</a></span> -add a quarter of a pound more sugar to each pint of the syrup, -and boil the quinces in it twelve minutes. If by this time -they are not tender, bright, and transparent all through, repeat -the boiling.</p> -</div> - -<p>When they are quite done, put quince jelly or marmalade -into the holes from whence you took the cores; put the quinces -into glass jars and pour the syrup over them. If convenient, -it is a very nice way to put up each quince in a separate -tumbler.</p> - - -<div class="spaceafter"> -<h3 class="runin">QUINCE JELLY.—</h3> -<p class="runin">Take fine ripe yellow quinces, wash -them and remove all the blemishes. Cut them in pieces, but -do not pare or core them. Put them into a preserving-pan -with clear spring water. If you are obliged to use river -water, filter it first; allowing one pint to twelve large -quinces. Boil them gently till they are all soft and broken. -Then put them into a jelly-bag, and do not squeeze it till -after the clear liquid has ceased running. Of this you must -make the best jelly, allowing to each pint a pound of loaf-sugar. -Having dissolved the sugar in the liquid, boil them -together about twenty minutes, or till you have a thick jelly.</p> -</div> - -<p>In the mean time squeeze out all that is left in the bag. It -will not be clear, but you can make of it a very good jelly for -common purposes.</p> - - -<div class="spaceafter"> -<h3 class="runin">QUINCE MARMALADE.—</h3> -<p class="runin">Take ten pounds of ripe yellow -quinces; and having washed them clean, pare and core -them, and cut them into small pieces. To each pound of the -cut quinces allow half a pound of powdered loaf-sugar. Put -the parings and cores into a kettle with water enough to cover -them, and boil them slowly till they are all to pieces, and -quite soft. Then having put the quinces with the sugar into<span class="pagenum"><a name="Page_251" id="Page_251">[251]</a></span> -a porcelain preserving kettle, strain over them, through a -cloth, the liquid from the parings and cores. Add a little -cochineal powdered, and sifted through thin muslin. Boil -the whole over a quick fire till it becomes a thick smooth -mass, keeping it covered except when you are skimming it; -and always after skimming, stir it up well from the bottom.</p> -</div> - -<p>When cold, put it up in glass jars. If you wish to use -it soon, put it warm into moulds, and when it is cold, set the -moulds in luke-warm water, and the marmalade will turn out -easily.</p> - - -<div class="spaceafter"> -<h3 class="runin">QUINCE CHEESE.—</h3> -<p class="runin">Have fine ripe quinces, and pare -and core them. Cut them into pieces, and weigh them; and -to each pound of the cut quinces, allow half a pound of the -best brown sugar. Put the cores and parings into a kettle -with water enough to cover them, keeping the lid of the -kettle closed. When you find that they are all boiled to -pieces and quite soft, strain off the water over the sugar, and -when it is entirely dissolved, put it over the fire and boil it -to a thick syrup, skimming it well. When no more scum -rises, put in the quinces, cover them closely, and boil them -all day over a slow fire, stirring them and mashing them -down with a spoon till they are a thick smooth paste. Then -take it out, and put it into buttered tin pans or deep dishes. -Let it set to get cold. It will then turn out so firm that you -may cut it into slices like cheese. Keep it in a dry place in -broad stone pots. It is intended for the tea-table.</p> -</div> - - -<h3>PRESERVED APPLES.</h3> -<p>Take fine ripe pippin or bell-flower apples. Pare and core -them, and either leave them whole, or cut them into quarters.<span class="pagenum"><a name="Page_252" id="Page_252">[252]</a></span> -Weigh them, and to each pound of apples allow a pound of -loaf-sugar. Put the apples into a stew-pan with just water -enough to cover them, and let them boil slowly for about half -an hour. They must be only parboiled. Then strain the -apple water over the sugar into a preserving kettle, and when -the sugar is melted put it on the fire with the yellow rind of -some lemons pared thin, allowing two lemons to a dozen -apples. Boil the syrup till clear and thick, skimming it carefully; -then put in the apples, and after they have boiled -slowly a quarter of an hour, add the juice of the lemons. Let -it boil about fifteen minutes longer, or till the apples are tender -and clear, but not till they break. When they are cold, -put them into jars, and covering them closely, let them set a -week. At the end of that time give them another boil in the -same syrup; apples being more difficult to keep than any -other fruit.</p> - -<p>You may colour them red by adding, when you boil them -in the syrup, a little cochineal.</p> - - -<div class="spaceafter"> -<h3 class="runin">BAKED APPLES.—</h3> -<p class="runin">Take a dozen fine large juicy apples, -and pare and core them, but do not cut them in pieces. Put -them side by side into a large baking-pan, and fill up with -white sugar the holes from whence you have extracted the -cores. Pour into each a little lemon-juice, or a few drops of -essence of lemon, and stick in every one a long piece of -lemon-peel evenly cut. Into the bottom of the pan put a very -little water, just enough to prevent the apples from burning. -Bake them about an hour, or till they are tender all through, -but not till they break. When done, set them away to get -cold.</p> -</div> - -<p>If closely covered they will keep two days. They may be -eaten at tea with cream. Or at dinner with a boiled custard<span class="pagenum"><a name="Page_253" id="Page_253">[253]</a></span> -poured over them. Or you may cover them with sweetened -cream flavoured with a little essence of lemon, and whipped -to a froth. Heap the froth over every apple so as to conceal -them entirely.</p> - - -<div class="spaceafter"> -<h3 class="runin">APPLE JELLY.—</h3> -<p class="runin">Take twenty large ripe juicy pippins. -Pare, core, and chop them to pieces. Put them into a jar with -the yellow rind of four lemons, pared thin and cut into little bits. -Cover the jar closely, and set it into a pot of hot water. -Keep the water boiling hard all round it till the apples are -dissolved. Then strain them through a jelly-bag, and mix -with the liquid the juice of the lemons. To each pint of the -mixed juice allow a pound of loaf-sugar. Put them into a -porcelain kettle, and when the sugar is melted, set it on the -fire, and boil and skim it for about twenty minutes, or till it -becomes a thick jelly. Put it into tumblers, and cover it with -double tissue paper nicely fitted to the inside of the top.</p> -</div> - -<p>The red or Siberian crab apple makes a delicious jelly, -prepared in the above manner.</p> - - -<div class="spaceafter"> -<h3 class="runin">APPLE BUTTER.—</h3> -<p class="runin">This is a compound of apples and -cider boiled together till of the consistence of soft butter. It -is a very good article on the tea-table, or at luncheon. It can -only be made of sweet new cider fresh from the press, and -not yet fermented.</p> -</div> - -<p>Fill a very large kettle with cider, and boil it till reduced -to one half the original quantity. Then have ready some fine -juicy apples, pared, cored, and quartered; and put as many -into the kettle as can be kept moist by the cider. Stir it frequently, -and when the apples are stewed quite soft, take them -out with a skimmer that has holes in it, and put them into a -tub. Then add more apples to the cider, and stew them soft<span class="pagenum"><a name="Page_254" id="Page_254">[254]</a></span> -in the same manner, stirring them nearly all the time with a -stick. Have at hand some more cider ready boiled, to thin -the apple butter in case you should find it too thick in the -kettle.</p> - -<p>If you make a large quantity, (and it is not worth while to -prepare apple butter on a small scale,) it will take a day to -stew the apples. At night leave them to cool in the tubs, -(which must be covered with cloths,) and finish next day by -boiling the apple and cider again till the consistence is that -of soft marmalade, and the colour a very dark brown.</p> - -<p>Twenty minutes or half an hour before you finally take it -from the fire, add powdered cinnamon, cloves, and nutmeg to -your taste. If the spice is boiled too long, it will lose its -flavour.</p> - -<p>When it is cold, put it into stone jars, and cover it closely. -If it has been well made, and sufficiently boiled, it will keep -a year or more.</p> - -<p>It must not be boiled in a brass or bell-metal kettle, on -account of the verdigris which the acid will collect in it, and -which will render the apple butter extremely unwholesome, -not to say poisonous.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO PRESERVE GREEN CRAB APPLES.—</h3> -<p class="runin">Having -washed your crab apples, (which should be full grown,) cover -the bottom and sides of your preserving kettle with vine -leaves, and put them in; spreading a thick layer of vine -leaves over them. Fill up the kettle with cold water, and -hang it over a slow fire early in the morning; simmer them -slowly, but do not allow them to boil. When they are quite -yellow, take them out, peel off the skin with a penknife, and -extract the cores very neatly. Put them again into the kettle -with fresh vine leaves and fresh water, and hang them again<span class="pagenum"><a name="Page_255" id="Page_255">[255]</a></span> -over a slow fire to simmer, but not to boil. When they have -remained long enough in the second vine leaves to become -green, take them out, weigh them, and allow a pound and a -half of loaf-sugar to each pound of crab apples. Then after the -kettle has been well washed and wiped, put them into it with -a thick layer of sugar between each layer of apples, and about -half a pint of water, for each pound and a half of sugar. You -may add the juice and yellow peel of some lemons. Boil -them gently till they are quite clear and tender throughout. -Skim them well, and keep the kettle covered when you are -not skimming. When done, spread them on large dishes to -cool, and then tie them up in glass jars with brandy papers.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">TO PRESERVE RED CRAB APPLES.—</h3> -<p class="runin">Take red or -Siberian crab apples when they are quite ripe and the seeds -are black. Wash and wipe them, and put them into a kettle -with sufficient water to cover them. Simmer them very -slowly till you find that the skin will come off easily. Then -take them out and peel and core them; extract the cores carefully -with a small knife, so as not to break the apples. Then -weigh them, and to every pound of crab apples allow a pound -and a half of loaf-sugar and a half pint of water. Put the -sugar and water into a preserving kettle, and when they are -melted together, set it over the fire and let it boil. After -skimming it once, put in the crab apples, adding a little -cochineal powder rubbed with a knife into a very small quantity -of white brandy till it has dissolved. This will greatly -improve the colour of the apples. Cover them and let them -boil till clear and tender, skimming the syrup when necessary. -Then spread them out on dishes, and when they are cold, put -them into glass jars and pour the syrup over them.</p> -</div> - -<p>The flavour will be greatly improved by boiling with them<span class="pagenum"><a name="Page_256" id="Page_256">[256]</a></span> -in the syrup, a due proportion of lemon-juice and the peel of -the lemons pared thin so as to have the yellow part only. If -you use lemon-juice put a smaller quantity of water to the -sugar. Allow one large lemon or two smaller ones to two -pounds of crab apples.</p> - -<p>If you find that after they have been kept awhile, the syrup -inclines to become dry or candied, give it another boil with -the crab apples in it, adding a tea-cup full of water to about -three or four pounds of the sweetmeat.</p> - - -<h3>TO PRESERVE GREEN GAGES.</h3> -<p>Take large fine green gages that are all perfectly ripe. -Weigh them, and to each pound of fruit allow a pound -and a half of loaf-sugar. Put a layer of fresh vine leaves at -the bottom of a porcelain preserving kettle, place on it a layer -of gages, then cover them with a layer of vine leaves, and so -on alternately, finishing with a layer of leaves at the top. -Fill up the kettle with hard water, and set it over a slow fire. -When the gages rise to the top, take them out and peel them, -putting them on a sieve as you do so. Then replace them in -the kettle with fresh vine leaves and water; cover them very -closely, so that no steam can escape, and hang them up at -some distance above the fire to green slowly for six hours. -They should be warm all the time, but must not boil. When -they are a fine green, take them carefully out, spread them -on a hair sieve to drain, and make a syrup of the sugar, allowing -a half pint of water to each pound and a half of sugar. -When it has boiled and been skimmed, put in the green -gages and boil them gently for a quarter of an hour. Then -take them out and spread them to cool. Next day boil them<span class="pagenum"><a name="Page_257" id="Page_257">[257]</a></span> -in the same syrup for another quarter of an hour. When cold, -put them into glass jars with the syrup, and tie them up with -brandy paper.</p> - -<p>You may green these, or any other sweetmeats, by substituting -for the vine-leaves, layers of the fresh green husks that -inclose the ears of young indian corn.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO PRESERVE PLUMS.—</h3> -<p class="runin">Take fine ripe plums: weigh -them, and to each pound allow a pound and a half of loaf-sugar. -Put them into a pan, and scald them in boiling water to make -the skins come off easily. Peel them, and throw them as you do -so into a large china pitcher. Let them set for an hour or two, -and then take them out, saving all the juice that has exuded -from them while in the pitcher. Spread the plums out on -large dishes, and cover them with half the sugar you have -allotted to them, (it must be previously powdered,) and let -them lie in it all night. Next morning pour the juice out of -the pitcher into a porcelain preserving kettle, add the last -half of the sugar to it, and let it melt over the fire. When it -has boiled skim it, and then put in the plums. Boil them -over a moderate fire, for about half an hour. Then take them -out one by one with a spoon, and spread them on large dishes -to cool. If the syrup is not sufficiently thick and clear, boil -and skim it a little longer till it is. Put the plums into glass -jars and pour the syrup warm over them.</p> -</div> - -<p>The flavour will be much improved by boiling in the syrup -with the fruit a handful or more of the kernels of plums, -blanched in scalding water and broken in half. Take the -kernels out of the syrup before you pour it into the jars.</p> - -<p>You may preserve plums whole, without peeling, by pricking -them deeply at each end with a large needle.</p> - -<p>Green gages and damsons may be preserved according to -this receipt.</p> - -<p><span class="pagenum"><a name="Page_258" id="Page_258">[258]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">PLUMS FOR COMMON USE.—</h3> -<p class="runin">Take fine ripe plums, -and cut them in half. Extract all the stones, and spread out -the plums on large dishes. Set the dishes on the sunny roof -of a porch or shed, and let the plums have the full benefit of -the sun for three or four days, taking them in as soon as it is -off, or if the sky becomes cloudy. This will half dry them. -Then pack them closely in stone jars with a thick layer of the -best brown sugar between every layer of plums; putting -plenty of sugar at the bottom and top of the jars. Cover -them closely, and set them away in a dry place.</p> -</div> - -<p>If they have been properly managed, they will keep a year; -and are very good for pies and other purposes, in the winter -and spring.</p> - -<p>Peaches may be prepared for keeping in the same manner.</p> - - -<div class="spaceafter"> -<h3 class="runin">EGG PLUMS WHOLE.—</h3> -<p class="runin">Take large egg plums that are -all quite ripe, and prick them all over with a small silver -fork. Leave on the stems. To four pounds of plums allow -four pounds and a half of loaf-sugar, broken small or powdered. -Put the plums and sugar into a preserving kettle, and -pour in one quart of clear hard water. Hang the kettle -over a moderate fire, and boil and skim it. As soon as the -skin begins to crack or shrivel, take out the plums one at a -time, (leaving the syrup on the fire,) and spread them on -large dishes to cool. Place them in the open air, and as soon -as they are cool enough to be touched with your fingers, smooth -the skin down where it is broken or ruffled. When quite -cold, return them to the syrup, (which in the mean time must -have been kept slowly simmering,) and boil the plums again -till they are quite clear, but not till they break. Put them -warm into large glass or queen's-ware jars, and pour the -syrup over them.</p> -</div> - -<p><span class="pagenum"><a name="Page_259" id="Page_259">[259]</a></span></p> - - -<h3>TO PRESERVE PEARS.</h3> -<p>Take large fine juicy pears that are all perfectly ripe, and -pare them smoothly and thin; leaving on the stems, but cutting -out the black top at the blossom end of the fruit. As you -pare them, lay them in a pan of cold water. Make a thin -syrup, allowing a quart of water to a pound of loaf-sugar. Simmer -the pears in it for about half an hour. Then put them -into a tureen, and let them lie in the syrup for two days. -There must be syrup enough to cover them well. After two -days, drain the syrup from the pears, and add to it more sugar, -in the proportion of a pound to each pint of the thin syrup. -Stir in a very little beaten white of egg, (not more than one -white to three or four pounds of sugar,) add some fresh lemon-peel -pared thin, and set the syrup over a brisk fire. Boil it -for ten minutes, and skim it well. Then add sufficient lemon-juice -to flavour it; and put in the pears. Simmer them in the -strong syrup till they are quite transparent. Then take them -out, spread them to cool, and stick a clove in the blossom end -of each. Put them into glass jars; and having kept the syrup -warm over the fire while the pears were cooling, pour it over -them.</p> - -<p>If you wish to have them red, add a little powdered cochineal -to the strong syrup when you put in your pears.</p> - - -<div class="spaceafter"> -<h3 class="runin">BAKED PEARS.—</h3> -<p class="runin">The best for baking are the large late -ones, commonly called pound pears. Pare them, cut them in -half, and take out the cores. Lay them in a deep white dish, -with a thin slip of fresh lemon-peel in the place from which -each core was taken. Sprinkle them with sugar, and strew -some whole cloves or some powdered cinnamon among them. -Pour into the dish some port wine. To a dozen large pears<span class="pagenum"><a name="Page_260" id="Page_260">[260]</a></span> -you may allow one pound of sugar, and a pint of wine. -Cover the dish with a large sheet of brown paper tied on; set -it in a moderate oven, and let them bake till tender all through, -which you may ascertain by sticking a broom twig through -them. They will be done in about an hour, or they may probably -require more time; but you must not let them remain -long enough in the oven to break or fall to pieces. When -cool, put them up in a stone jar. In cold weather they will -keep a week.</p> -</div> - -<p>To bake smaller pears, pare them, but leave on the stems, -and do not core them. Put them into a deep dish with fresh -lemon or orange-peel; throw on them some brown sugar or -molasses; pour in at the bottom a little water to keep them -from burning; and bake them till tender throughout.</p> - - -<h3>TO PRESERVE GOOSEBERRIES.</h3> -<p>The best way of preserving gooseberries is with jelly. They -should be full grown but green. Take six quarts of gooseberries, -and select three quarts of the largest and finest to preserve -whole, reserving the others for the jelly. Put the whole -ones into a pan with sufficient water to cover them, and simmer -them slowly till they begin to be tender; but do not keep -them on the fire till they are likely to burst. Take them out -carefully with a perforated skimmer to drain the warm water -from them, and lay them directly in a pan of cold water. Put -those that you intend for the jelly into a stew-pan, allowing to -each quart of gooseberries half a pint of water. Boil them fast -till they go all to pieces, and stir and mash them with a spoon. -Then put them into a jelly-bag that has been first dipped in -hot water, and squeeze through it all the juice. Measure the<span class="pagenum"><a name="Page_261" id="Page_261">[261]</a></span> -juice, and to each pint allow a pound and a half of loaf-sugar. -Break up the sugar, and put it into a preserving kettle; pour -the juice over it, and let it stand to melt, stirring it frequently. -When it has all dissolved, set it over the fire, put the gooseberries -into it, and let them boil twenty minutes, or till they -are quite clear, and till the jelly is thick and congeals in the -spoon when you hold it in the air. If the gooseberries seem -likely to break, take them out carefully, and let the jelly boil -by itself till it is finished. When all is done, put up the -gooseberries and the jelly together in glass jars.</p> - -<p>Strawberries, raspberries, grapes, currants or any small fruit -may in a similar manner be preserved in jelly.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO STEW GOOSEBERRIES.—</h3> -<p class="runin">Top and tail them. -Pour some boiling water on the gooseberries, cover them up, -and let them set about half an hour, or till the skin is quite -tender, but not till it bursts, as that will make the juice run -out into the water. Then pour off the water, and mix with -the gooseberries an equal quantity of sugar. Put them into a -porcelain stew-pan or skillet, and set it on hot coals, or on a -charcoal furnace. In a few minutes you may begin to mash -them against the side of the pan with a wooden spoon. Let -them stew about half an hour, stirring them frequently. They -must be quite cold before they are used for any thing.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">GOOSEBERRY FOOL.—</h3> -<p class="runin">Having stewed two quarts of -gooseberries in the above manner, stir them as soon as they -are cold into a quart of rich boiling milk. Grate in a nutmeg, -and covering the pan, let the gooseberries simmer in the milk -for five minutes. Then stir in the beaten yolks of two or three -eggs, and immediately remove it from the fire. Keep on the -cover a few minutes longer; then turn out the mixture into a<span class="pagenum"><a name="Page_262" id="Page_262">[262]</a></span> -deep dish or a glass bowl, and set it away to get cold, before it -goes to table. Eat it with sponge-cake. It will probably -require additional sugar, stirred in at the last.</p> -</div> - -<p>Gooseberries prepared in this manner make a very good pudding, -with the addition of a little grated bread. Use both -whites and yolks of the eggs. Stir the mixture well, and bake -it in a deep dish. Eat it cold, with sugar grated over it.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO BOTTLE GOOSEBERRIES.—</h3> -<p class="runin">For this purpose the -gooseberries must be large and full grown, but quite green. -Top and tail them, and put them into wide-mouthed bottles as -far up as the beginning of the neck. Cover the bottom of a -large boiler or kettle with saw-dust or straw. Stand the bottles -of gooseberries (slightly corked) upright in the boiler, and -pour round them cold water to each, as far up as the fruit. -Put a brisk fire under the boiler, and when the water boils up, -instantly take out the bottles and fill them up to the mouth -with boiling water, which you must have ready in a tea-kettle. -Cork them again slightly, and when quite cold put in the -corks very tight and seal them. Lay the bottles on their sides -in a box of dry sand, and turn them every day for four or five -weeks. If properly managed, the gooseberries will keep a -year, and may be used at any time, by stewing them with -sugar.</p> -</div> - -<p>You may bottle damsons in the same manner; also grapes.</p> - - -<h3>PRESERVED RASPBERRIES.</h3> -<p>Take a quantity of ripe raspberries, and set aside the half, -selecting for that purpose the largest and firmest. Then put -the remainder into your preserving pan, mash them, and set<span class="pagenum"><a name="Page_263" id="Page_263">[263]</a></span> -them over the fire. As soon as they have come to a boil, take -them out, let them cool, and then squeeze them through a -bag.</p> - -<p>While they are cooling, prepare your sugar, which must be -fine loaf. Allow a pound of sugar to every quart of whole -raspberries. Having washed the kettle clean, put the sugar -into it, allowing half a pint of cold water to two pounds of -sugar. When it has melted in the water, put it on the fire, and -boil it till the scum ceases to rise, and it is a thick syrup; -taking care to skim it well. Then put in the whole raspberries, -and boil them rapidly a few minutes, but not long enough to -cause them to burst. Take them out with a skimmer full of -holes, and spread them on a large dish to cool. Then mix -with the syrup the juice of those you boiled first, and let it -boil about ten or fifteen minutes. Lastly, put in the whole -fruit, and give it one more boil, seeing that it does not break.</p> - -<p>Put it warm into glass jars or tumblers, and when quite -cold cover it closely with paper dipped in brandy, tying -another paper tightly over it.</p> - -<p>Strawberries may be done in the same manner; blackberries -also.</p> - - -<div class="spaceafter"> -<h3 class="runin">RASPBERRY JAM.—</h3> -<p class="runin">Take fine raspberries that are perfectly -ripe. Weigh them, and to each pound of fruit allow -three quarters of a pound of fine loaf-sugar. Mash the raspberries, -and break up the sugar. Then mix them together, -and put them into a preserving kettle over a good fire. Stir -them frequently and skim them. The jam will be done in half -an hour. Put it warm into glasses, and lay on the top a white -paper cut exactly to fit the inside, and dipped in brandy. Then -tie on another cover of very thick white paper.</p> -</div> - -<p>Make blackberry jam in the same manner.</p> - -<p><span class="pagenum"><a name="Page_264" id="Page_264">[264]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">TO PRESERVE CRANBERRIES.—</h3> -<p class="runin">The cranberries -must be large and ripe. Wash them, and to six quarts of cranberries -allow nine pounds of the best loaf sugar. Take -three quarts of the cranberries, and put them into a stew-pan -with a pint and a half of water. Cover the pan, and boil or -stew them till they are all to pieces. Then squeeze the juice -through a jelly-bag. Put the sugar into a preserving kettle, -pour the cranberry juice over it and let it stand till it is all -melted, stirring it up frequently. Then place the kettle over -the fire, and put in the remaining three quarts of whole cranberries. -Let them boil till they are tender, clear, and of a bright -colour, skimming them frequently. When done, put them warm -into jars with the syrup, which should be like a thick jelly.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">RED CURRANT JELLY.—</h3> -<p class="runin">The currants should be perfectly -ripe and gathered on a dry day. Strip them from the -stalks, and put them into a stone jar. Cover the jar, and set -it up to the neck in a kettle of boiling water. Keep the water -boiling round the jar till the currants are all broken, stirring -them up occasionally. Then put them into a jelly-bag, and -squeeze out all the juice. To each pint of juice allow a pound -and a quarter of the best loaf-sugar. Put the sugar into a porcelain -kettle, pour the juice over it, and stir it frequently till it -is all melted. Then set the kettle over a moderate fire, and -let it boil twenty minutes, or till you find that the jelly congeals -in the spoon when you hold it in the air; skim it carefully -all the time. When the jelly is done, pour it warm into -tumblers, and cover each with two rounds of white tissue -paper, cut to fit exactly the inside of the glass.</p> -</div> - -<p>Jelly of gooseberries, plums, raspberries, strawberries, barberries, -blackberries, grapes, and other small fruit may all be -made in this manner.</p> - -<p><span class="pagenum"><a name="Page_265" id="Page_265">[265]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">WHITE CURRANT JELLY.—</h3> -<p class="runin">The currants should be -quite ripe, and gathered on a dry day. Having stripped them -from the stalks, put them into a close stone jar, and set it -in a kettle of boiling water. When all the currants are -broken, take them out and strain them through a linen cloth. -To each pint of juice allow a pound and a quarter of the best -double refined loaf-sugar; break it small, and put it into a -porcelain preserving pan with barely sufficient water to melt -it; not quite half a pint to a pound and a quarter of sugar; it -must be either clear spring water or river water filtered. Stir -up the sugar while it is dissolving, and when all is melted, -put it over a brisk fire, and boil and skim it till clear and -thick. When the scum ceases to rise, put in the white currant -juice and boil it fast for ten minutes. Then put it warm into -tumblers, and when it is cold, cover it with double white -tissue paper.</p> -</div> - -<p>In making this jelly, use only a silver spoon, and carefully -observe all the above precautions, that it may be transparent -and delicate. If it is not quite clear and bright when done -boiling, you may run it again through a jelly-bag.</p> - -<p>White raspberry jelly may be prepared in the same manner. -A very nice sweetmeat is made of white raspberries preserved -whole, by putting them in white currant jelly during the -ten minutes that you are boiling the juice with the syrup. You -may also preserve red raspberries whole, by boiling them in -red currant jelly.</p> - - -<div class="spaceafter"> -<h3 class="runin">BLACK CURRANT JELLY.—</h3> -<p class="runin">Take large ripe black -currants; strip them from the stalks, and mash them with the -back of a ladle. Then put them into a preserving kettle with -a tumbler of water to each quart of currants; cover it -closely, set it over a moderate fire, and when the currants have<span class="pagenum"><a name="Page_266" id="Page_266">[266]</a></span> -come to a boil, take them out, and squeeze them through a -jelly-bag. To each pint of juice you may allow about a -pound of loaf-sugar, and (having washed the preserving kettle -perfectly clean) put in the sugar with the juice; stir them -together till well mixed and dissolved, and then boil it not -longer than ten minutes; as the juice of black currants being -very thick will come to a jelly very soon, and if boiled too -long will be tough and ropy.</p> -</div> - -<p>Black currant jelly is excellent for sore throats; and if eaten -freely on the first symptoms of the disease, will frequently -check it without any other remedy. It would be well for all -families to keep it in the house.</p> - - -<div class="spaceafter"> -<h3 class="runin">GRAPE JELLY.—</h3> -<p class="runin">Take ripe juicy grapes, pick them from -the stems; put them into a large earthen pan, and mash them -with the back of a wooden ladle, or with a potato beetle. Put -them into a kettle, (without any water,) cover them closely, -and let them boil for a quarter of an hour; stirring them up -occasionally from the bottom. Then squeeze them through a -jelly-bag, and to each pint of juice allow a pound of loaf-sugar. -Dissolve the sugar in the grape juice; then put it over a quick -fire in a preserving kettle, and boil and skim it twenty minutes. -When it is a clear thick jelly, take it off, put it warm into -tumblers, and cover them with double tissue paper cut to fit -the inside.</p> -</div> - -<p>In the same manner you may make an excellent jelly for -common use, of ripe fox grapes and the best brown sugar; -mixing with the sugar before it goes on the fire, a little beaten -white of egg; allowing two whites to two pounds of sugar.</p> - - -<div class="spaceafter"> -<h3 class="runin">BRANDY GRAPES.—</h3> -<p class="runin">Take some large close bunches -of fine grapes, (they must be quite ripe,) and allow to<span class="pagenum"><a name="Page_267" id="Page_267">[267]</a></span> -each bunch a quarter of a pound of bruised sugar candy. Put -the grapes and the sugar candy into large jars, (about two-thirds -full,) and fill them up with French brandy. Tie them -up closely, and keep them in a dry place. Morella cherries -may be done in the same manner.</p> -</div> - -<p>Foreign grapes are kept in bunches, laid lightly in earthen -jars of dry saw-dust.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO KEEP WILD GRAPES.—</h3> -<p class="runin">Gather the small black -wild grapes late in the season, after they have been ripened by -a frost. Pick them from the stems, and put them into stone -jars, (two-thirds full,) with layers of brown sugar, and fill -them up with cold molasses. They will keep all winter; and -they make good common pies. If they incline to ferment in -the jars, give them a boil with additional sugar.</p> -</div> - - -<h3>TO PRESERVE STRAWBERRIES.</h3> -<p>Strawberries for preserving should be large and ripe. -They will keep best if gathered in dry weather, when there -has been no rain for at least two days. Having hulled, or -picked off the green, select the largest and firmest, and spread -them out separately on flat dishes; having first weighed -them, and allowed to each pound of strawberries a pound of -powdered loaf-sugar. Sift half the sugar over them. Then -take the inferior strawberries that were left, and those that -are over-ripe; mix with them an equal quantity of powdered -sugar, and mash them. Put them into a basin covered with -a plate, and set them over the fire in a pan of boiling water, -till they become a thick juice; then strain it through a bag,<span class="pagenum"><a name="Page_268" id="Page_268">[268]</a></span> -and mix with it the other half of the sugar that you have -allotted to the strawberries, which are to be done whole. Put -it into a porcelain kettle, and boil and skim it till the scum -ceases to rise; then put in the whole strawberries with the -sugar in which they have been lying, and all the juice that -may have exuded from them. Set them over the fire in the -syrup, just long enough to heat them a little; and in a few -minutes take them out, one by one, with a tea-spoon, and -spread them on dishes to cool; not allowing them to touch -each other. Then take off what scum may arise from the -additional sugar. Repeat this several times, taking out the -strawberries and cooling them till they become quite clear. -They must not be allowed to boil; and if they seem likely to -break, they should be instantly and finally taken from the fire. -When quite cold, put them with the syrup into tumblers, or -into white queen's-ware pots. If intended to keep a long -time it will be well to put at the top a layer of apple jelly.</p> - - -<h3>TO PRESERVE CHERRIES.</h3> -<p>Take large ripe morella cherries; weigh them, and to each -pound allow a pound of loaf-sugar. Stone the cherries, (opening -them with a sharp quill,) and save the juice that comes -from them in the process. As you stone them, throw them -into a large pan or tureen, and strew about half the sugar over -them, and let them lie in it an hour or two after they are all -stoned. Then put them into a preserving kettle with the remainder -of the sugar, and boil and skim them till the fruit is -clear and the syrup thick.</p> - -<p><span class="pagenum"><a name="Page_269" id="Page_269">[269]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">CITRON MELON SLICES.—</h3> -<p class="runin">Take some fine citron melons; -pare, core, and cut them into long broad slices. Weigh -them, and to every six pounds of melon allow six pounds of fine -loaf-sugar; and the juice and yellow rind (pared off very thin) -of four lemons; also, half a pound of race (root) ginger. Put -the slices of melon into a preserving-kettle; cover them with -strong alum water, and boil them half an hour, or longer, till -they are quite clear and tender. Then drain them, lay them -in a broad vessel of cold water, cover them and let them stand -all night. Next morning, tie up the race ginger in a piece of -thin muslin, and boil it in three pints of clear spring or pump -water, till the water is highly flavoured. Having broken up -the sugar, put it into a clean preserving-kettle, and pour the -ginger water over it. When the sugar is all melted, set it -over the fire, add the lemon parings, and boil and skim it, till -no more scum rises. Then take out the lemon peel, stir in the -juice, and put in the citron slices. Boil them in the syrup till -they are transparent and soft, but not till they break. When -done, put the citron slices and syrup into a large tureen, set it -in a dry, cool, dark place, and leave it uncovered for two or -three days. Then put the slices carefully into wide-mouthed -glass jars, and gently pour in the syrup. Lay inside the top -of each jar a double white tissue paper cut exactly to fit, and -close the jars carefully with corks and cement. This will be -found a delicious sweetmeat.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CHERRY JELLY.—</h3> -<p class="runin">Take fine juicy red cherries, and -stone them. Save half the stones, crack them, and extract the -kernels. Put the cherries and the kernels into a preserving -kettle over a slow fire, and let them boil gently in their juice for -half an hour. Then transfer them to a jelly-bag, and squeeze -out the juice. Measure it, and to each pint allow a pound of fine<span class="pagenum"><a name="Page_270" id="Page_270">[270]</a></span> -loaf-sugar. Dissolve the sugar in the juice, and then boil and -skim it for twenty or thirty minutes. Put it up in tumblers -covered with tissue paper.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CHERRY JAM.—</h3> -<p class="runin">To each pound of cherries allow three -quarters of a pound of the best white sugar. Stone them, -and as you do so throw the sugar gradually into the pan with -them. Cover them and let them set all night. Next day, boil -them slowly till the cherries and sugar form a thick smooth -mass. Put it up in queen's-ware jars.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">TO DRY CHERRIES.—</h3> -<p class="runin">Choose the finest and largest red -cherries for this purpose. Stone them, and spread them on -large dishes in the sun, till they become quite dry, taking -them in as soon as the sun is off, or if the sky becomes cloudy. -Put them up in stone jars, strewing among them some of the -best brown sugar.</p> -</div> - -<p>The common practice of drying cherries with the stones in, -(to save trouble,) renders them so inconvenient to eat, that -they are of little use, when done in that manner.</p> - -<p>With the stones extracted, dried cherries will be found -very good for common pies.</p> - - -<div class="spaceafter"> -<h3 class="runin">BARBERRY JELLY.—</h3> -<p class="runin">Take ripe barberries, and having -stripped them from the stalks, mash them, and boil them in -their juice for a quarter of an hour. Then squeeze them -through a bag; allow to each pint of juice, a pound of loaf-sugar; -and having melted the sugar in the juice, boil them -together twenty or twenty-five minutes, skimming carefully. -Put it up in tumblers with tissue paper.</p> -</div> - -<p><span class="pagenum"><a name="Page_271" id="Page_271">[271]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">FROSTED FRUIT.—</h3> -<p class="runin">Take large ripe cherries, plums, -apricots, or grapes, and cut off half the stalk. Have ready -in one dish some beaten white of egg, and in another some -fine loaf-sugar, powdered and sifted. Dip the fruit first into -the white of egg, and then roll it one by one in the powdered -sugar. Lay a sheet of white paper on the bottom of a -reversed sieve, set it on a stove or in some other warm -place, and spread the fruit on the paper till the icing is -hardened.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">PEACH LEATHER.—</h3> -<p class="runin">To six pounds of ripe peaches, -(pared and quartered,) allow three pounds of the best brown -sugar. Mix them together, and put them into a preserving -kettle, with barely water enough to keep them from burning. -Pound and mash them a while with a wooden beetle. Then -boil and skim them for three hours or more, stirring them -nearly all the time. When done, spread them thinly on large -dishes, and set them in the sun for three or four days. Finish -the drying by loosening the peach leather on the dishes, and -setting them in the oven after the bread is taken out, letting -them remain till the oven is cold. Roll up the peach leather -and put it away in a box.</p> -</div> - -<p>Apple leather may be made in the same manner.</p> - - -<div class="spaceafter"> -<h3 class="runin">RHUBARB JAM,—</h3> -<p class="runin">Peel the rhubarb stalks and cut them -into small square pieces. Then weigh them, and to each -pound allow three quarters of a pound of powdered loaf-sugar. -Put the sugar and the rhubarb into a large, deep, white pan, -in alternate layers, the top layer to be of sugar—cover it, and -let it stand all night. In the morning, put it into a preserving -kettle, and boil it slowly till the whole is dissolved into a thick -mass, stirring it frequently, and skimming it before every stirring. -Put it warm into glass jars, and tie it up with brandy -paper.</p> -</div> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_272" id="Page_272">[272]</a></span></p> - - - - -<h2><a name="PASTRY_PUDDINGS_ETC" id="PASTRY_PUDDINGS_ETC">PASTRY, PUDDINGS, ETC.</a></h2> - - -<h3>THE BEST PLAIN PASTE.</h3> -<p>All paste should be made in a very cool place, as heat renders -it heavy. It is far more difficult to get it light in summer -than in winter. A marble slab is much better to roll it on than -a paste-board. It will be improved in lightness by washing the -butter in very cold water, and squeezing and pressing out all -the salt, as salt is injurious to paste. In New York and in -the Eastern states, it is customary, in the dairies, to put more -salt in what is called fresh butter, than in New Jersey, Pennsylvania, -and Delaware. This butter, therefore, should always -undergo the process of washing and squeezing before it -is used for pastry or cakes. None but the very best butter -should be taken for those purposes; as any unpleasant taste -is always increased by baking. Potted butter never makes -good paste. As pastry is by no means an article of absolute -necessity, it is better not to have it at all, than to make it -badly, and of inferior ingredients; few things being more -unwholesome than hard, heavy dough. The flour for paste -should always be superfine.</p> - -<p>You may bake paste in deep dishes or in soup plates. For -shells that are to be baked empty, and afterwards filled with -stewed fruit or sweetmeats, deep plates of block tin with -broad edges are best. If you use patty-pans, the more flat -they are the better. Paste always rises higher and is more -perfectly light and flaky, when unconfined at the sides while -baking. That it may be easily taken out, the dishes or tins -should be well buttered.</p> - -<p><span class="pagenum"><a name="Page_273" id="Page_273">[273]</a></span></p> - -<p>To make a nice plain paste,—sift three pints of superfine -flour, by rubbing it through a sieve into a deep pan. Divide -a pound of fresh butter into four quarters. Cut up one quarter -into the flour, and rub it fine with your hands. Mix in, gradually, -as much cold water as will make a tolerably stiff -dough, and then knead it slightly. Use as little water as -possible or the paste will be tough. Sprinkle a little flour on -your paste-board, lay the lump of dough upon it, and knead it -a very short time. Flour it, and roll it out into a very thin -sheet, always rolling from you. Flour your rolling-pin to -prevent its sticking. Take a second quarter of the butter, and -with your thumb, spread it all over the sheet of paste. If your -hand is warm, use a knife instead of your thumb; for if the -butter oils, the paste will be heavy. When you have put on -the layer of butter, sprinkle it with a very little flour, and with -your hands roll up the paste as you would a sheet of paper. -Then flatten it with a rolling-pin, and roll it out a second time -into a thin sheet. Cover it with another layer of butter, as -before, and again roll it up into a scroll. Flatten it again, put -on the last layer of butter, flour it slightly, and again roll up the -sheet. Then cut the scroll into as many pieces as you want -sheets for your dishes or patty-pans. Roll out each piece -almost an inch thick. Flour your dishes, lay the paste lightly -on them, notch the edges, and bake it a light brown. The -oven must be moderate. If it is too hot, the paste will bake -before it has risen sufficiently. If too cold, it will scarcely -rise at all, and will be white and clammy. When you begin -to make paste in this manner, do not quit it till it is ready for -the oven. It must always be baked in a close oven where no -air can reach it.</p> - -<p>The best rolling-pins, are those that are straight, and as -thick at the ends as in the middle. They should be held by<span class="pagenum"><a name="Page_274" id="Page_274">[274]</a></span> -the handles, and the longer the handles the more convenient. -The common rolling-pins that decrease in size towards the -ends, are much less effective, and more tedious, as they can -roll so little at a time; the extremities not pressing on the -dough at all.</p> - -<p>All pastry is best when fresh. After the first day it loses -much of its lightness, and is therefore more unwholesome.</p> - - -<div class="spaceafter"> -<h3 class="runin">COMMON PIE CRUST.—</h3> -<p class="runin">Sift two quarts of superfine -flour into a pan. Divide one pound of fresh butter into two -equal parts, and cut up one half in the flour, rubbing it fine. -Mix it with a very little cold water, and make it into a round -lump. Knead it a little. Then flour your paste-board, and -roll the dough out into a large thin sheet. Spread it all over -with the remainder of the butter. Flour it, fold it up, and roll -it out again. Then fold it again, or roll it into a scroll. Cut -it into as many pieces as you want sheets of paste, and roll -each not quite an inch thick. Butter your pie-dish.</p> -</div> - -<p>This paste will do for family use, when covered pies are -wanted. Also for apple dumplings, pot-pies, &c.; though -all boiled paste is best when made of suet instead of butter. -Short cakes may be made of this, cut out with the edge of a -tumbler. It should always be eaten fresh.</p> - - -<div class="spaceafter"> -<h3 class="runin">SUET PASTE.—</h3> -<p class="runin">Having removed the skin and stringy -fibres from a pound of beef suet, chop it as fine as possible. -Sift two quarts of flour into a deep pan, and rub into it one -half of the suet. Make it into a round lump of dough, with -cold water, and then knead it a little. Lay the dough on your -paste-board, roll it out very thin, and cover it with the remaining -half of the suet. Flour it, roll it out thin again, and then<span class="pagenum"><a name="Page_275" id="Page_275">[275]</a></span> -roll it into a scroll. Cut it into as many pieces as you want -sheets of paste, and roll them out half an inch thick.</p> -</div> - -<p>Suet paste should always be boiled. It is good for plain -puddings that are made of apples, gooseberries, blackberries or -other fruit; and for dumplings. If you use it for pot-pie, roll -it the last time rather thicker than if wanted for any other purpose. -If properly made, it will be light and flaky, and the -suet imperceptible. If the suet is minced very fine, and thoroughly -incorporated with the flour, not the slightest lump -will appear when the paste comes to table.</p> - -<p>The suet must not be melted before it is used; but merely -minced as fine as possible and mixed cold with the flour.</p> - -<p>If for dumplings to eat with boiled mutton, the dough must -be rolled out thick, and cut out of the size you want them, -with a tin, or with the edge of a cup or tumbler.</p> - - -<div class="spaceafter"> -<h3 class="runin">DRIPPING PASTE.—</h3> -<p class="runin">To a pound of fresh beef-dripping, -that has been nicely clarified, allow two pounds and a quarter -of flour. Put the flour into a large pan, and mix the dripping -with it, rubbing it into the flour with your hands till it is -thoroughly incorporated. Then make it into a stiff dough with -a little cold water, and roll it out twice. This may be used -for common meat pies.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">LARD PASTE.—</h3> -<p class="runin">Lard for paste should never be used -without an equal quantity of butter. Take half a pound of -nice lard, and half a pound of fresh butter; rub them together -into two pounds and a quarter of flour, and mix it with a little -cold water to a stiff dough. Roll it out twice. Use it for -common pies. Lard should always be kept in tin.</p> -</div> - -<p><span class="pagenum"><a name="Page_276" id="Page_276">[276]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">POTATO PASTE.—</h3> -<p class="runin">To a pint and a half of flour, allow -fourteen large potatoes. Boil the potatoes till they are thoroughly -done throughout. Then peel, and mash them very -fine. Rub them through a cullender.</p> -</div> - -<p>Having sifted the flour into a pan, add the potatoes gradually; -rubbing them well into the flour with your hands. -Mix in sufficient cold water to make a stiff dough. Roll it out -evenly, and you may use it for apple dumplings, boiled apple -pudding, beef-steak pudding, &c.</p> - -<p>Potato paste must be sent to table quite hot; as soon as it -cools it becomes tough and heavy. It is unfit for baking; and -even when boiled is less light than suet paste.</p> - - -<div class="spaceafter"> -<h3 class="runin">FINE PUFF PASTE.—</h3> -<p class="runin">To every pound of the best fresh -butter allow a pound or a quart of superfine flour. Sift the -flour into a deep pan, and then sift on a plate some additional -flour to use for sprinkling and rolling. Wash the butter -through two cold waters; squeezing out all the salt, and whatever -milk may remain in it; and then make it up with your -hands into a round lump, and put it in ice till you are ready to -use it. Then divide the butter into four equal parts. Cut up -one of the quarters into the pan of flour; and divide the remaining -three quarters into six pieces,<a name="Anchor-E" id="Anchor-E"></a><a href="#Footnote-E" class="fnanchor" title="Go to footnote E.">[E]</a> cutting each quarter -in half. Mix with a knife the flour and butter that is in the -pan, adding by degrees a very little cold water till you have -made it into a lump of stiff dough. Then sprinkle some flour -on the paste-board, (you should have a marble slab,) take the -dough from the pan by lifting it out with the knife, lay it on -the board, and flouring your rolling-pin, roll out the paste into -a large thin sheet. Then with the knife, put all over it, at<span class="pagenum"><a name="Page_277" id="Page_277">[277]</a></span> -equal distances, one of the six pieces of butter divided into -small bits. Fold up the sheet of paste, flour it, roll it out -again, and add in the same manner another of the portions of -butter. Repeat this process till the butter is all in. Then -fold it once more, lay it on a plate, and set it in a cool place -till you are ready to use it. Then divide it into as many -pieces as you want sheets of paste; roll out each sheet, and -put them into buttered plates or patty-pans. In using the -rolling-pin, observe always to roll from you. Bake the paste -in a moderate oven, but rather quick than slow. No air must -be admitted to it while baking.</p> -</div> - -<p>The edges of paste should always be notched before it goes -into the oven. For this purpose, use a sharp penknife, dipping -it frequently in flour as it becomes sticky. The notches -should be even and regular. If you do them imperfectly at -first, they cannot be mended by sticking on additional bits of -paste; as, when baked, every patch will be doubly conspicuous. -There are various ways of notching; one of the neatest -is to fold over one corner of each notch; or you may arrange -the notches to stand upright and lie flat, alternately, all round -the edge. They should be made small and regular. You -may form the edge into leaves with the little tin cutters made -for the purpose.</p> - -<p>If the above directions for puff paste are carefully followed, -and if it is not spoiled in baking, it will rise to a great thickness -and appear in flakes or leaves according to the number -of times you have put in the butter.</p> - -<p>It should be eaten the day it is baked.</p> - - -<div class="spaceafter"> -<h3 class="runin">SWEET PASTE.—</h3> -<p class="runin">Sift a pound and a quarter of the -finest flour, and three ounces of powdered loaf-sugar into a -deep dish. Cut up in it one pound of the best fresh butter<span class="pagenum"><a name="Page_278" id="Page_278">[278]</a></span>, -and rub it fine with your hands. Make a hole in the middle, -pour in the yolks of two beaten eggs, and mix them with -the flour, &c. Then wet the whole to a stiff paste with -half a pint of rich milk. Knead it well, and roll it out.</p> -</div> - -<p>This paste is intended for tarts of the finest sweetmeats. -If used as shells, they should be baked empty, and filled when -cool. If made into covered tarts, they may be iced all over, -in the manner of cakes, with beaten white of egg and powdered -loaf-sugar. To make puffs of it, roll it out and cut it -into round pieces with the edge of a large tumbler, or with a -tin cutter. Lay the sweetmeat on one half of the paste, fold -the other over it in the form of a half-moon, and unite the -edges by notching them together. Bake them in a brisk oven, -and when cool, send them to table handsomely arranged, -several on a dish.</p> - -<p>Sweet paste is rarely used except for very handsome entertainments. -You may add some rose water in mixing it.</p> - - -<div class="spaceafter"> -<h3 class="runin">SHELLS.—</h3> -<p class="runin">Shells of paste are made of one sheet each, -rolled out in a circular form, and spread over the bottom, -sides, and edges of buttered dishes or patty-pans, and baked -empty; to be filled, when cool, with stewed fruit, (which for -this purpose should be always cold,) or with sweetmeats. -They should be made either of fine puff paste, or of the best -plain paste, or of sweet paste. They are generally rolled out -rather thick, and will require about half an hour to bake. The -oven should be rather quick, and of equal heat throughout; if -hotter in one part than in another, the paste will draw to one -side, and be warped and disfigured. The shells should be -baked of a light brown. When cool, they mast be taken out -of the dishes on which they were baked, and transferred to -plates, and filled with the fruit.</p> -</div> - -<p><span class="pagenum"><a name="Page_279" id="Page_279">[279]</a></span></p> - -<p>Shells of puff paste will rise best if baked on flat patty-pans, -or tin plates. When they are cool, pile the sweetmeats on -them in a heap.</p> - -<p>The thicker and higher the paste rises, and the more it -flakes in layers or leaves, the finer it is considered.</p> - -<p>Baking paste as empty shells, prevents it from being moist -or clammy at the bottom.</p> - -<p>Tarts are small shells with fruit in them.</p> - - -<div class="spaceafter"> -<h3 class="runin">PIES.—</h3> -<p class="runin">Pies may be made with any sort of paste. It is a -fault to roll it out too thin; for if it has not sufficient substance, -it will, when baked, be dry and tasteless. For a pie, -divide the paste into two sheets; spread one of them over the -bottom and sides of a deep dish well buttered. Next put in the -fruit or other ingredients, (heaping it higher in the centre,) -and then place the other sheet of paste on the top as a lid or -cover; pressing the edges closely down, and afterwards -crimping or notching them with a sharp small knife.</p> -</div> - -<p>In making pies of juicy fruit, it is well to put on the centre -of the under crust a common tea-cup, laying the fruit round it -and over it. The juice will collect under the cup, and not be -liable to run out from between the edges. There should be -plenty of sugar strewed among the fruit as you put it into the pie.</p> - -<p>Preserves should never be put into covered pies. The -proper way is to lay them in baked shells.</p> - -<p>All pies are best the day they are baked. If kept twenty-four -hours the paste falls and becomes comparatively hard, -heavy, and unwholesome. If the fruit is not ripe, it should -be stewed, sweetened, and allowed to get cold before it is put -into the pie. If put in warm it will make the paste heavy. -With fruit pies always have a sugar dish on the table in case -they should not be found sweet enough.</p> - -<p><span class="pagenum"><a name="Page_280" id="Page_280">[280]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">STANDING PIES.—</h3> -<p class="runin">Cut up half a pound of butter, and -put it into a sauce-pan with three quarters of a pint of water; -cover it, and set it on hot coals. Have ready in a pan two -pounds of sifted flour; make a hole in the middle of it, pour -in the melted butter as soon as it boils, and then with a spoon -gradually mix in the flour. When it is well mixed, knead it -with your hands into a stiff dough. Sprinkle your paste-board -with flour, lay the dough upon it, and continue to knead it -with your hands till it no longer sticks to them, and is quite -light. Then let it stand an hour to cool. Cut off pieces for -the bottom and top; roll them out thick, and roll out a long -piece for the sides or walls of the pie, which you must fix on -the bottom so as to stand up all round; cement them together -with white of egg, pinching and closing them firmly. Then -put in the ingredients of your pie, (which should be venison, -game, or poultry,) and lay on the lid or top crust, pinching -the edges closely together. You may ornament the sides and -top with leaves or flowers of paste, shaped with a tin cutter, -and notch or scollop the edges handsomely. Before you set -it in the oven glaze it all over with white of egg. Bake it -four hours. These pies are always eaten cold, and in winter -will keep two or three weeks, if the air is carefully excluded -from them; and they may be carried to a considerable -distance.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">A PYRAMID OF TARTS.—</h3> -<p class="runin">Roll out a sufficient quantity -of the best puff paste, or sugar paste; and with oval or circular -cutters, cut it out into seven or eight pieces of different -sizes; stamping the middle of each with the cutter you intend -using for the next. Bake them all separately, and when they -are cool, place them on a dish in a pyramid, (gradually diminishing -in size,) the largest piece at the bottom, and the<span class="pagenum"><a name="Page_281" id="Page_281">[281]</a></span> -smallest at the top. Take various preserved fruits, and lay -some of the largest on the lower piece of paste; on the next -place fruit that is rather smaller; and so on till you finish at -the top with the smallest sweetmeats you have. The upper -one may be not so large as a half-dollar, containing only a -single raspberry or strawberry.</p> -</div> - -<p>Notch all the edges handsomely. You may ornament the -top or pinnacle of the pyramid with a sprig of orange blossom -or myrtle.</p> - - -<h3>APPLE AND OTHER PIES.</h3> -<p>Take fine juicy acid apples; pare, core, and cut them into -small pieces. Have ready a deep dish that has been lined -with paste. Fill it with the apples; strewing among them -layers of brown sugar, and adding the rind of a lemon pared -thin, and also the juice squeezed in, or some essence of lemon. -Put on another sheet of paste as a lid; close the edges well, -and notch them. Bake the pie in a moderate oven, about -three quarters of an hour. Eat it with cream and sugar, or -with cold boiled custard.</p> - -<p>If the pie is made of early green apples, they should first -be stewed with a very little water, and then plenty of sugar -stirred in while they are hot.</p> - -<p>What are called sweet apples are entirely unfit for cooking, -as they become tough and tasteless; and it is almost impossible -to get them sufficiently done.</p> - -<p>When you put stewed apples into baked shells, grate nutmeg -over the top. You may cover them with cream whipped -to a stiff froth, and heaped on them.</p> - -<p>Cranberries and gooseberries should be stewed, and sweet<span class="pagenum"><a name="Page_282" id="Page_282">[282]</a></span>ened -before they are put into paste; peaches cut in half or -quartered, and the stones removed. The stones of cherries -and plums should also be extracted.</p> - -<p>Raspberries or strawberries, mixed with cream and white -sugar, may be put raw into baked shells.</p> - - -<div class="spaceafter"> -<h3 class="runin">RHUBARB TARTS.—</h3> -<p class="runin">Take the young green stalks of the -rhubarb plant, or spring fruit as it is called in England; and -having peeled off the thin skin, cut the stalks into small -pieces about an inch long, and put them into a sauce-pan -with plenty of brown sugar, and its own juice. Cover -it, and let it stew slowly till it is soft enough to mash to a -marmalade. Then set it away to cool. Have ready some -fresh baked shells; fill them with the stewed rhubarb, and -grate white sugar over the top.</p> -</div> - -<p>For covered pies, cut the rhubarb very small; mix a great -deal of sugar with it, and put it in raw. Bake the pies about -three quarters of an hour.</p> - - -<h3>MINCE PIES.</h3> -<p>These pies are always made with covers, and should be -eaten warm. If baked the day before, heat them on the stove -or before the fire.</p> - -<p>Mince-meat made early in the winter, and packed closely in -stone jars, will keep till spring, if it has a sufficiency of spice -and liquor. Whenever you take out any for use, pour some -additional brandy into the jar before you cover it again, and -add some more sugar. No mince-meat, however, will keep well -unless all the ingredients are of the best quality. The meat -should always be boiled the day before you want to chop it.</p> - -<p><span class="pagenum"><a name="Page_283" id="Page_283">[283]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">GOOD MINCE-MEAT.—</h3> -<p class="runin">Take a bullock's heart and boil -it, or two pounds of the lean of fresh beef. When it is quite -cold, chop it very fine. Chop three pounds of beef suet -(first removing the skin and strings) and six pounds of large -juicy apples that have been pared and cored. Then stone -six pounds of the best raisins, (or take sultana raisins that -are without stones,) and chop them also. Wash and dry -three pounds of currants. Mix all together; adding to them -the grated peel and the juice of two or three large oranges, -two table-spoonfuls of powdered cinnamon, two powdered -nutmegs, and three dozen powdered cloves, a tea-spoonful -of beaten mace, one pound of fine brown sugar, one quart of -Madeira wine, one pint of French brandy, and half a pound -of citron cut into large slips. Having thoroughly mixed the -whole, put it into a stone jar, and tie it up with brandy paper.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">THE BEST MINCE-MEAT.—</h3> -<p class="runin">Take a large fresh tongue, -rub it with a mixture, in equal proportions, of salt, brown -sugar, and powdered cloves. Cover it, and let it lie two -days, or at least twenty-four hours. Then boil it two hours, -and when it is cold, skin it, and mince it very fine. Chop -also three pounds of beef suet, six pounds of sultana raisins, -and six pounds of the best pippin apples that have been previously -pared and cored. Add three pounds of currants, -picked, washed and dried; two large table-spoonfuls of powdered -cinnamon; the juice and grated rinds of four large -lemons; one pound of sweet almonds, one ounce of bitter -almonds, blanched and pounded in a mortar with half a -pint of rose water; also four powdered nutmegs; two dozen -beaten cloves; and a dozen blades of mace powdered. Add -a pound of powdered white sugar, and a pound of citron cut -into slips. Mix all together, and moisten it with a quart<span class="pagenum"><a name="Page_284" id="Page_284">[284]</a></span> -of Madeira, and a pint of brandy. Put it up closely in a -stone jar with brandy paper; and when you take any out, add -some more sugar and brandy; and chop some fresh apples.</p> -</div> - -<p>Bake this mince-meat in puff paste.</p> - -<p>You may reserve the citron to put in when you make the -pies. Do not cut the slips too small, or the taste will be -almost imperceptible.</p> - - -<div class="spaceafter"> -<h3 class="runin">VERY PLAIN MINCE-MEAT.—</h3> -<p class="runin">Take a piece of fresh -beef, consisting of about two pounds of lean, and one pound -of fat. Boil it, and when it is quite cold, chop it fine. Or -you may substitute cold roast beef. Pare and core some fine -juicy apples, cut them in pieces, weigh three pounds, and -chop them. Stone four pounds of raisins, and chop them -also. Add a large table-spoonful of powdered cloves, and -the same quantity of powdered cinnamon. Also a pound of -brown sugar. Mix all thoroughly, moistening it with a quart -of bottled or sweet cider. You may add the grated peel and -the juice of an orange.</p> -</div> - -<p>Bake it in good common paste.</p> - -<p>This mince-meat will do very well for children or for family -use, but is too plain to be set before a guest. Neither will -it keep so long as that which is richer and more highly seasoned. -It is best to make no more of it at once than you -have immediate occasion for.</p> - - -<div class="spaceafter"> -<h3 class="runin">MINCE-MEAT FOR LENT.—</h3> -<p class="runin">Boil a dozen eggs quite -hard, and chop the yolks very fine. Chop also a dozen -pippins, and two pounds of sultana raisins. Add two pounds -of currants, a pound of sugar, a table-spoonful of powdered -cinnamon, a tea-spoonful of beaten mace, three powdered -nutmegs, the juice and grated peel of three large lemons,<span class="pagenum"><a name="Page_285" id="Page_285">[285]</a></span> -and half a pound of citron cut in large strips. Mix these -ingredients thoroughly, and moisten the whole with a pint of -white wine, half a pint of rose-water, and half a pint of brandy. -Bake it in very nice paste.</p> -</div> - -<p>These mince pies may be eaten by persons who refrain from -meat in Lent.</p> - - -<h3>ORANGE PUDDING.</h3> -<p>Grate the yellow part of the rind, and squeeze the juice of -two large, smooth, deep-coloured oranges. Stir together to a -cream, half a pound of butter, and half a pound of powdered -white sugar, and add a wine-glass of mixed wine and brandy. -Beat very light six eggs, and stir then gradually into the mixture. -Put it into a buttered dish with a broad edge, round -which lay a border of puff-paste neatly notched. Bake it half -an hour, and when cool grate white sugar over it.</p> - -<p>Send it to table quite cold.</p> - - -<div class="spaceafter"> -<h3 class="runin">LEMON PUDDING.—</h3> -<p class="runin">May be made precisely in the -same manner as the above; substituting lemons for oranges.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">QUINCE PUDDING.—</h3> -<p class="runin">Take six large ripe quinces; -pare them, and cut out all the blemishes. Then scrape them -to a pulp, and mix the pulp with half a pint of cream, and -half a pound of powdered sugar, stirring them together very -hard. Beat the yolks of seven eggs, (omitting all the whites -except two,) and stir them gradually into the mixture, adding -two wine glasses of rose water. Stir the whole well together, -and bake it in a buttered dish three quarters of an hour. -Grate sugar over it when cold.</p> -</div> - -<p><span class="pagenum"><a name="Page_286" id="Page_286">[286]</a></span></p> - -<p>If you cannot obtain cream, you may substitute a quarter -of a pound of fresh butter stirred with the sugar and quince.</p> - -<p>A baked apple pudding may be made in the same manner.</p> - - -<div class="spaceafter"> -<h3 class="runin">ALMOND PUDDING.—</h3> -<p class="runin">Take half a pound of shelled -sweet almonds, and three ounces of shelled bitter almonds, -or peach-kernels. Scald and peel them; throwing them, -as they are peeled, into cold water. Then pound them -one at a time in a marble mortar, adding to each a few -drops of rose water; otherwise they will be heavy and oily. -Mix the sweet and bitter almonds together by pounding them -alternately; and as you do them, take them out and lay them -on a plate. They must each be beaten to a fine smooth paste, -free from the smallest lumps. It is best to prepare them the -day before you make the pudding.</p> -</div> - -<p>Stir to a cream half a pound of fresh butter and half a -pound of powdered white sugar; and by degrees pour into it -a glass of mixed wine and brandy. Beat to a stiff froth, the -whites only, of twelve eggs, (you may reserve the yolks for -custards or other purposes,) and stir alternately into the butter -and sugar the pounded almonds and the beaten white of egg. -When the whole is well mixed, put it into a buttered dish and -lay puff paste round the edge. Bake it about half an hour, -and when cold grate sugar over it.</p> - - -<div class="spaceafter"> -<h3 class="runin">ANOTHER ALMOND PUDDING.—</h3> -<p class="runin">Blanch three quarters -of a pound of shelled sweet almonds, and three ounces of -shelled bitter almonds, and beat them in a mortar to a fine -paste; mixing them well, and adding by degrees a tea-cup -full, or more, of rose water. Boil in a pint of rich milk, a few -sticks of cinnamon broken up, and a few blades of mace. -When the milk has come to a boil, take it off the fire, strain<span class="pagenum"><a name="Page_287" id="Page_287">[287]</a></span> -it into a pan, and soak in it two stale rusks cut into slices. -They must soak till quite dissolved. Stir to a cream three -quarters of a pound of fresh butter, mixed with the same quantity -of powdered loaf-sugar. Beat ten eggs very light, yolks -and whites together, and then stir alternately into the butter -and sugar, the rusk, eggs, and almonds. Set it on a stove or a -chafing dish, and stir the whole together till very smooth and -thick. Put it into a buttered dish and bake it three quarters -of an hour. It must be eaten quite cold.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">COCOA-NUT PUDDING.—</h3> -<p class="runin">Having opened a cocoa-nut, -pare off the brown skin from the pieces, and wash them all in -cold water. Then weigh three quarters of a pound, and grate -it into a dish. Cut up half a pound of butter into half a pound -of powdered loaf-sugar, and stir them together to a cream; -add to them a glass of wine and rose water mixed. Beat the -whites only, of twelve eggs, till they stand alone on the rods; -and then stir the grated cocoa-nut and the beaten white of egg -alternately into the butter and sugar; giving the whole a hard -stirring at the last. Put the mixture into a buttered dish, lay -puff paste round the flat edge, and bake it half an hour in a -moderate oven. When cold, grate powdered sugar over it.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ANOTHER COCOA-NUT PUDDING.—</h3> -<p class="runin">Peel and cut -up the cocoa-nut, and wash and wipe the pieces. Weigh one -pound, and grate it fine. Then mix with it two stale rusks -or small sponge-cakes, grated also. Stir together till very -light half a pound of butter and half a pound of powdered -white sugar, and add a glass of white wine. Beat six whole -eggs very light, and stir them gradually into the butter and sugar -in turn with the grated cocoa-nut. Having stirred the whole<span class="pagenum"><a name="Page_288" id="Page_288">[288]</a></span> -very hard at the last, put it into a buttered dish and bake it -half an hour. Send it to table cold.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">PUMPKIN PUDDING.—</h3> -<p class="runin">Take a pint of pumpkin that -has been stewed soft, and pressed through a cullender. Melt -in half a pint of warm milk, a quarter of a pound of butter, -and the same quantity of sugar, stirring them well together. -If you can conveniently procure a pint of rich cream it will be -better than the milk and butter. Beat eight eggs very light, -and add them gradually to the other ingredients, alternately -with the pumpkin. Then stir in a wine glass of rose water -and a glass of wine mixed together; a large tea-spoonful -of powdered mace and cinnamon mixed, and a grated nutmeg. -Having stirred the whole very hard, put it into a buttered -dish and bake it three quarters of an hour. Eat it cold.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">A SQUASH PUDDING.—</h3> -<p class="runin">Pare, cut in pieces, and stew -in a very little water, a yellow winter squash. When it is -quite soft, drain it dry, and mash it in a cullender. Then put -it into a pan, and mix with it a quarter of a pound of butter. -Prepare two pounded crackers, or an equal quantity of grated -stale bread. Stir gradually a quarter of a pound of powdered -sugar into a quart of rich milk, and add by degrees, the squash, -and the powdered biscuit. Beat nine eggs very light, and -stir them gradually into the mixture. Add a glass of white -wine, a glass of brandy, a glass of rose water, and a table-spoonful -of mixed spice, nutmeg, mace, and cinnamon powdered. -Stir the whole very hard, till all the ingredients are -thoroughly mixed. Bake it three quarters of an hour in a -buttered dish; and when cold, grate white sugar over it.</p> -</div> - -<p><span class="pagenum"><a name="Page_289" id="Page_289">[289]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">YAM PUDDING.—</h3> -<p class="runin">Take one pound of roasted yam, and -rub it through a cullender. Mix with it half a pound of white -sugar, a pint of cream or half a pound of butter, a tea-spoonful -of powdered cinnamon, a grated nutmeg, and a wine -glass of rose water, and one of wine. Set it away to get cold. -Then beat eight eggs very light, and add them by degrees to -the mixture, alternately with half a pound of the mashed -potato. Bake it three-quarters of an hour in a buttered dish.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CHESTNUT PUDDING—</h3> -<p class="runin">May be made in the above -manner.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">POTATO PUDDING.—</h3> -<p class="runin">Boil a pound of fine potatoes, -peel them, mash them, and rub them through a cullender. -Stir together to a cream, three quarters of a pound of sugar, -and the same quantity of butter. Add to them gradually, a -wine glass of rose water, a glass of wine, and a glass of -brandy; a tea-spoonful of powdered mace and cinnamon, a -grated nutmeg, and the juice and grated peel of a large lemon. -Then beat six eggs very light, and add them by degrees to the -mixture, alternately with the potato. Bake it three quarters -of an hour in a buttered dish.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">SWEET POTATO PUDDING.—</h3> -<p class="runin">Take half a pound of -sweet potatoes, wash them, and put them into a pot with a -very little water, barely enough to keep them from burning. -Let them simmer slowly for about half an hour; they must -be only parboiled, otherwise they will be soft, and may make -the pudding heavy. When they are half done, take them out, -peel them, and when cold, grate them. Stir together to a -cream, half a pound of butter and a quarter of a pound and -two ounces of powdered sugar, add a grated nutmeg, a large<span class="pagenum"><a name="Page_290" id="Page_290">[290]</a></span> -tea-spoonful of powdered cinnamon, and half a tea-spoonful of -beaten mace. Also the juice and grated peel of a lemon, -a wine glass of rose water, a glass of wine, and a glass of -brandy. Stir these ingredients well together. Beat eight -eggs very light, and stir them into the mixture in turn with -the sweet potato, a little at a time of each. Having stirred -the whole very hard at the last, put it into a buttered dish and -bake it three quarters of an hour. Eat it cold.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CARROT PUDDING—</h3> -<p class="runin">May be made in the above manner.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">GREEN CORN PUDDING.—</h3> -<p class="runin">Take twelve ears of green -corn, as it is called, (that is, Indian corn when full grown, but -before it begins to harden and turn yellow,) and grate it. -Have ready a quart of rich milk, and stir into it by degrees -a quarter of a pound of fresh butter, and a quarter of a pound -of sugar. Beat four eggs till quite light; and then stir them -into the milk, &c. alternately with grated corn, a little of -each at a time. Put the mixture into a large buttered dish -and bake it four hours. It should be eaten quite warm. For -sauce, beat together butter and white sugar in equal proportions, -mixed with grated nutmeg.</p> -</div> - -<p>To make this pudding,—you may, if more convenient, boil -the corn and cut it from the cob; but let it get quite cold -before you stir it into the milk. If the corn has been previously -boiled, the pudding will require but two hours to bake.</p> - - -<div class="spaceafter"> -<h3 class="runin">SAGO PUDDING.—</h3> -<p class="runin">Pick, wash, and dry half a pound of -currants; and prepare a tea-spoonful of powdered cinnamon; -a half tea-spoonful of powdered mace; and a grated nutmeg. -Have ready six table-spoonfuls of sago, picked clean, and -soaked for two hours in cold water. Boil the sago in a quart<span class="pagenum"><a name="Page_291" id="Page_291">[291]</a></span> -of milk till quite soft. Then stir alternately into the milk, a -quarter of a pound of butter, and six ounces of powdered -sugar, and set it away to cool. Beat eight eggs, and when -they are quite light, stir them gradually into the milk, sago, -&c. Add the spice, and lastly the currants; having dredged -them well with flour to prevent their sinking. Stir the whole -very hard, put it into a buttered dish, and bake it three quarters -of an hour. Eat it cold.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ARROW ROOT PUDDING.—</h3> -<p class="runin">Take a large tea-cup of -arrow root, and melt it in half a pint of rich milk. Then boil -another half pint of milk with some cinnamon, and a few -bitter almonds or peach-leaves. Strain the milk hot over the -dissolved arrow root; stir it to a thick, smooth batter, and -set it away to cool. Next, beat three eggs very light, and -stir them into the batter, alternately with four large table-spoonsful -of powdered sugar. Add some nutmeg, and some -fresh lemon-peel, grated. Put the mixture into a buttered -dish, and bake it half an hour. When cold, ornament the -top handsomely, with slices of preserved quince or peach, or -with whole strawberries or raspberries.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">GROUND RICE PUDDING.—</h3> -<p class="runin">Mix a quarter of a pound -of ground rice with a pint of cold milk, till it is a smooth -batter and free from lumps. Boil one pint of milk; and -when it has boiled, stir in gradually the rice batter, alternately -with a quarter of a pound of butter. Keep it over the fire, -stirring all the time, till the whole is well mixed, and has -boiled hard. Then take it off, add a quarter of a pound of -white sugar; stir it well, and set it away to cool. Beat eight -eggs very light, and stir them into the mixture when it is<span class="pagenum"><a name="Page_292" id="Page_292">[292]</a></span> -quite cold. Then strain it through a sieve, (this will make it -more light and delicate,) add a grated nutmeg, and a small -tea-spoonful of powdered cinnamon. Stir in the juice and the -grated peel of a lemon, or a small tea-spoonful of essence of -lemon. Put it into a deep dish or dishes, and bake it an hour. -As soon as it comes out of the oven, lay slips of citron over -the top; and when cold, strew powdered sugar on it.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">A RICE PLUM PUDDING.—</h3> -<p class="runin">Take three jills of whole -rice; wash it, and boil it in a pint of milk. When it is soft, -mix in a quarter of a pound of butter, and set it aside to -cool; and when it is quite cold, stir it into another pint of -milk. Prepare a pound and a half of raisins or currants; if -currants, wash and dry them; if raisins, seed them and cut -them in half. Dredge them well with flour, to prevent their -sinking; and prepare also a powdered nutmeg; a table-spoonful -of mixed mace and cinnamon powdered; a wine glass of -rose water; and a wine glass of brandy or white wine. Beat -six eggs very light, and stir them into the mixture, alternately -with a quarter of a pound of sugar. Then add by degrees the -spice and the liquor, and lastly, stir in, a few at a time, the -raisins or currants. Put the pudding into a buttered dish and -bake it an hour and a half. Send it to table cool.</p> -</div> - -<p>You may make this pudding of ground rice, using but half -a pint instead of three jills.</p> - - -<div class="spaceafter"> -<h3 class="runin">A PLAIN RICE PUDDING.—</h3> -<p class="runin">Pick, wash, and boil half -a pint of rice. Then drain off the water, and let the rice -dry, and get cold. Afterwards mix with it two ounces of -butter, and four ounces of sugar, and stir it into a quart of -rich milk. Beat four or five eggs very light, and add them -gradually to the mixture. Stir in at the last a table-spoonful<span class="pagenum"><a name="Page_293" id="Page_293">[293]</a></span> -of grated nutmeg and cinnamon. Bake it an hour in a deep -dish. Eat it cold.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">A FARMER'S RICE PUDDING.—</h3> -<p class="runin">This pudding is -made without eggs. Wash a common-sized tea-cup of -rice through cold water. Stir it raw into a quart of rich -milk, or of cream and milk mixed; adding a quarter of a -pound of brown sugar, and a table-spoonful of powdered cinnamon. -Put it into a deep pan, and bake it two hours or more. -When done, the rice will be perfectly soft, which you may -ascertain by dipping a tea-spoon into the edge of the pudding -and taking out a little to try. Eat it cold.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">RICE MILK.—</h3> -<p class="runin">Pick and wash half a pint of rice, and boil -it in a quart of water till it is quite soft. Then drain it, and -mix it with a quart of rich milk. You may add half a pound -of whole raisins. Set it over hot coals, and stir it frequently -till it boils. When it boils hard, stir in alternately two beaten -eggs, and four large table-spoonfuls of brown sugar. Let it -continue boiling five minutes longer; then take it off, and -send it to table hot. If you put in raisins you must let it boil -till they are quite soft.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">A BOILED RICE PUDDING.—</h3> -<p class="runin">Mix a quarter of a -pound of ground rice with a pint of milk, and simmer it -over hot coals; stirring it all the time to prevent its being -lumpy, or burning at the bottom. When it is thick and -smooth, take it off, and pour it into an earthen pan. Mix a -quarter of a pound of sugar, and a quarter of a pound of -butter with half a pint of cream or very rich milk, and stir it -into the rice; adding a powdered nutmeg, and the grated rind -of two lemons; also squeeze in their juice. Beat the yolks of -six eggs with the whites of two only. When the eggs are quite<span class="pagenum"><a name="Page_294" id="Page_294">[294]</a></span> -light, mix them gradually with the other ingredients, and stir -the whole very hard. Butter a large bowl, or a pudding mould. -Put in the mixture; tying a cloth tightly over the top, -(so that no water can get in,) and boil it two hours. When -done, turn it out into a dish. Send it to table warm, and eat -it with sweetened cream, flavoured with a glass of brandy -or white wine and a grated nutmeg.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">A MARLBOROUGH PUDDING.—</h3> -<p class="runin">Pare, core and quarter -six large ripe pippin apples. Stew them in about a jill of -water. When they are soft but not broken, take them out, -drain them through a sieve, and mash them to a paste with -the back of a spoon. Mix with them six large table-spoonfuls -of sugar and a quarter of a pound of butter, and set -them away to get cold. Grate two milk biscuits or small -sponge cakes, or an equal quantity of stale bread, and -grate also the yellow peel, and squeeze the juice of a large -lemon. Beat six eggs light, and when the apple is cold stir -them gradually into it, adding the grated biscuit and the -lemon. Stir in a wine glass of rose water and a grated nutmeg. -Put the mixture into a buttered dish or dishes; lay -round the edge a border of puff paste, and bake it three -quarters of an hour. When cold, grate white sugar over the -top, and ornament it with slips of citron handsomely arranged.</p> -</div> - - -<h3>ALMOND CHEESE CAKE.</h3> -<p>This though usually called a cheese cake, is in fact a -pudding.</p> - -<p>Cut a piece of rennet about two inches square, wash off -the salt in cold water, and wipe it dry. Put it into a tea-cup,<span class="pagenum"><a name="Page_295" id="Page_295">[295]</a></span> -pour on it sufficient luke-warm water to cover it, and let it -soak all night, or at least several hours. Take a quart of -milk, which must be made warm, but not boiling. Stir the -rennet-water into it. Cover it, and set it in a warm place. -When the curd has become quite firm, and the whey looks -greenish, drain off the whey, and set the curd in a cool place. -While the milk is turning, prepare the other ingredients. -Wash and dry half a pound of currants, and dredge them well -with flour. Blanch three ounces of sweet and one ounce of -bitter almonds, by scalding and peeling them. Then cool -them in cold water, wiping them dry before you put them -into the mortar. If you cannot procure bitter almonds, peach -kernels may be substituted. Beat them, one at a time, in the -mortar to a smooth paste, pouring in with every one a few -drops of rose water to prevent their being oily, dull-coloured, -and heavy. If you put a sufficiency of rose water, the pounded -almond paste will be light, creamy, and perfectly white. -Mix, as you do them, the sweet and bitter almonds together. -Then beat the yolks of eight eggs, and when light, mix them -gradually with the curd. Add five table-spoonfuls of cream, -and a tea-spoonful of mixed spice. Lastly, stir in, by degrees, -the pounded almonds, and the currants alternately. Stir the -whole mixture very hard. Bake it in buttered dishes, laying -puff paste round the edges. If accurately made, it will be -found delicious. It must be put in the oven immediately.</p> - - -<div class="spaceafter"> -<h3 class="runin">COMMON CHEESE CAKE.—</h3> -<p class="runin">Boil a quart of rich milk. -Beat eight eggs, put them to the milk, and let the milk and -eggs boil together till they become a curd. Then drain it -through a very clean sieve, till all the whey is out. Put the -curd into a deep dish, and mix with it half a pound of butter, -working them well together. When it is cold, add to it the<span class="pagenum"><a name="Page_296" id="Page_296">[296]</a></span> -beaten yolks of four eggs, and four large table-spoonfuls of -powdered white sugar; also a grated nutmeg. Lastly, stir -in, by degrees, half a pound of currants that have been previously -picked, washed, dried, and dredged with flour. Lay -puff paste round the rim of the dish, and bake the cheese -cake half an hour. Send it to table cold, dredged with sugar.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">PRUNE PUDDING.—</h3> -<p class="runin">Scald a pound of prunes; cover -them, and let them swell in the hot water till they are soft. -Then drain them, and extract the stones; spread the prunes on -a large dish, and dredge them with flour. Take one jill or -eight large table-spoonfuls from a quart of rich milk, and stir -into it, gradually, eight spoonfuls of sifted flour. Mix it to a -smooth batter, pressing out all the lumps with the back of the -spoon. Beat eight eggs light, and stir them, by degrees, -into the remainder of the milk, alternately with the batter that -you have just mixed. Then add the prunes one at a time, -stirring the whole very hard. Tie the pudding in a cloth -that has been previously dipped in boiling water and then -dredged with flour. Leave room for it to swell, but secure it -firmly, so that no water can get in. Put it into a pot of boiling -water, and boil it two hours. Send it to table hot, (not -taking it out of the pot till a moment before it is wanted,) and -eat it with cream sauce; or with butter, sugar, and nutmeg -beaten together, and served up in a little tureen.</p> -</div> - -<p>A similar pudding may be made with whole raisins.</p> - - -<div class="spaceafter"> -<h3 class="runin">EVE'S PUDDING.—</h3> -<p class="runin">Pare, core, and quarter six large -pippins, and chop them very fine. Grate stale bread till you -have six ounces of crumbs, and roll fine six ounces of white -sugar. Pick, wash, and dry six ounces of currants, and -sprinkle them with flour. Mix all these ingredients together<span class="pagenum"><a name="Page_297" id="Page_297">[297]</a></span> -in a large pan, adding six ounces of butter cut small, and two -table-spoonfuls of flour. Beat six eggs very light, and -moisten the mixture with them. Add a grated nutmeg, and a -tea-spoonful of powdered cinnamon. Stir the whole very -well together. Have ready a pot of boiling water. Dip -your pudding cloth into it, shake it out, and dredge it with -flour. Then put in the mixture, and tie it very firmly; leaving -space for the pudding to swell, and stopping up the tying -place with a paste of wetted flour. Boil it three hours; keeping -at the fire a kettle of boiling water, to replenish the pot, -that the pudding may be always well covered. Send it to -table hot, and eat it with sweetened cream flavoured with -wine and nutmeg.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CINDERELLAS OR GERMAN PUFFS.—</h3> -<p class="runin">Sift half -a pound of the finest flour. Cut up in a quart of rich -milk, half a pound of fresh butter, and set it on the stove, or -near the fire, till it has melted. Beat eight eggs very light, -and stir them gradually into the milk and butter, alternately -with the flour. Add a powdered nutmeg, and a tea-spoonful -of powdered cinnamon. Mix the whole very well to a fine -smooth batter, in which there must be no lumps. Butter -some large common tea-cups, and divide the mixture among -them till they are half full or a little more. Set them immediately -in a quick oven, and bake them about a quarter of an -hour. When done, turn them out into a dish, and grate -white sugar over them. Serve them up hot, with a sauce of -sweetened cream flavoured with wine and nutmeg; or you -may eat them with molasses and butter; or with sugar and -wine. Send them round whole, for they will fall almost as -soon as cut.</p> -</div> - -<p><span class="pagenum"><a name="Page_298" id="Page_298">[298]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">A BOILED BREAD PUDDING.—</h3> -<p class="runin">Boil a quart of rich -milk. While it is boiling, take a small loaf of baker's bread, -such as is sold for five or six cents. It may be either fresh or -stale. Pare off all the crust, and cut up the crumb into very -small pieces. You should have baker's bread if you can -procure it, as home-made bread may not make the pudding -light enough. Put the bread into a pan; and when the milk -boils, pour it scalding hot over the bread. Cover the pan -closely, and let it steep in the hot steam for about three quarters -of an hour. Then remove the cover, and allow the bread -and milk to cool. In the mean time, beat four eggs till they -are thick and smooth. Then beat into them a table-spoonful -and a half of fine wheat flour. Next beat the egg and flour -into the bread and milk, and continue to beat hard till the -mixture is as light as possible; for on this the success of the -pudding chiefly depends.</p> -</div> - -<p>Have ready over the fire a pot of boiling water. Dip your -pudding-cloth into it, and shake it out. Spread out the cloth -in a deep dish or pan, and dredge it well with flour. Pour in -the mixture, and tie up the cloth, leaving room for it to swell. -Tie the string firmly and plaster up the opening (if there is -any) with flour moistened with water. If any water gets into -it the pudding will be spoiled.</p> - -<p>See that the water boils when you put in the pudding, and -keep it boiling hard. If the pot wants replenishing, do it -with boiling water from a kettle. Should you put in cold -water to supply the place of that which has boiled away, the -pudding will chill, and become hard and heavy. Boil it an -hour and a half.</p> - -<p>Turn it out of the bag the minute before you send it to table. -Eat it with wine sauce, or with sugar and butter, or molasses.</p> - -<p>It will be much improved by adding to the mixture half a<span class="pagenum"><a name="Page_299" id="Page_299">[299]</a></span> -pound of whole raisins, well floured to prevent their sinking. -Sultana raisins are best, as they have no seeds.</p> - -<p>If these directions are exactly followed, this will be found -a remarkably good and wholesome plain pudding.</p> - -<p>For all boiled puddings, a square pudding-cloth which can -be opened out, is much better than a bag. It should be very -thick.</p> - - -<div class="spaceafter"> -<h3 class="runin">A BAKED BREAD PUDDING.—</h3> -<p class="runin">Take a stale five cent -loaf of bread; cut off all the crust, and grate or rub the crumb -as fine as possible. Boil a quart of rich milk, and pour it hot -over the bread; then stir in a quarter of a pound of butter, -and the same quantity of sugar, a glass of wine and brandy -mixed, or a glass of rose water. Or you may omit the liquor -and substitute the grated peel of a large lemon. Add a table-spoonful -of mixed cinnamon and nutmeg powdered. Stir the -whole very well, cover it, and set it away for half an hour. -Then let it cool. Beat seven or eight eggs very light, and stir -them gradually into the mixture after it is cold. Then butter -a deep dish, and bake the pudding an hour. Send it to table -cool.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">A BREAD AND BUTTER PUDDING.—</h3> -<p class="runin">Cut some -slices of bread and butter moderately thick, omitting the -crust; stale bread is best. Butter a deep dish, and cover the -bottom with slices of the buttered bread. Have ready a -pound of currants, picked, washed and dried. Spread one -third of them thickly over the bread and butter, and strew on -some brown sugar. Then put another layer of bread and -butter, and cover it also with currants and sugar. Finish -with a third layer of each, and pour over the whole four eggs, -beaten very light and mixed with a pint of milk, and a wine<span class="pagenum"><a name="Page_300" id="Page_300">[300]</a></span> -glass of rose water. Bake the pudding an hour, and grate -nutmeg over it when done. Eat it warm, but not hot.</p> -</div> - -<p>You may substitute for the currants, raisins seeded, and cut -in half.</p> - -<p>This pudding may be made also with layers of stewed -gooseberries instead of the currants, or with pippin apples, -pared, cored and minced fine.</p> - - -<div class="spaceafter"> -<h3 class="runin">A SUET PUDDING.—</h3> -<p class="runin">Mince very finely as much beef -suet as will make two large table-spoonfuls. Grate two -handfuls of bread-crumbs; boil a quart of milk and pour it -hot on the bread. Cover it, and set it aside to steep for half -an hour; then put it to cool. Beat eight eggs very light; -stir the suet, and six table-spoonfuls of flour alternately into -the bread and milk, and add, by degrees, the eggs. Lastly, -stir in a table-spoonful of powdered nutmeg and cinnamon -mixed, and a glass of mixed wine and brandy. Pour it into -a square cloth dipped in hot water, and floured; tie it -firmly, put it into a pot of boiling water, and boil it two hours. -Do not take it up till immediately before it is wanted, and -send it to table hot.</p> -</div> - -<p>Eat it with wine sauce, or with molasses.</p> - - -<div class="spaceafter"> -<h3 class="runin">A CUSTARD PUDDING.—</h3> -<p class="runin">Take five table-spoonfuls out -of a quart of cream or rich milk, and mix them with two large -spoonfuls of fine flour. Set the rest of the milk to boil, -flavouring it with half a dozen peach leaves, or with bitter -almonds broken up. When it has boiled hard, take it off, -strain it, and stir it in the cold milk and flour. Set it away to -cool, and beat well eight yolks and four whites of eggs; add -them to the milk, and stir in, at the last, a glass of brandy or -white wine, a powdered nutmeg, and a quarter of a pound of<span class="pagenum"><a name="Page_301" id="Page_301">[301]</a></span> -sugar. Butter a large bowl or mould; pour in the mixture; -tie a cloth tightly over it; put it into a pot of boiling water, -and boil it two hours, replenishing the pot with hot water from -a tea-kettle. When the pudding is done, let it get cool before -you turn it out. Eat it with butter and sugar stirred together -to a cream, and flavoured with lemon juice or orange.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">FLOUR HASTY PUDDING.—</h3> -<p class="runin">Tie together half a dozen -peach-leaves, put them into a quart of milk, and set it on the -fire to boil. When it has come to a hard boil, take out the -leaves, but let the pot remain boiling on the fire. Then with -a large wooden spoon in one hand, and some wheat flour in -the other, thicken and stir it till it is about the consistence of -a boiled custard. Afterwards throw in, one at a time, a dozen -small bits of butter rolled in a thick coat of flour. You may -enrich it by stirring in a beaten egg or two, a few minutes -before you take it from the fire. When done, pour it into a -deep dish, and strew brown sugar thickly over the top. Eat -it warm.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">INDIAN MUSH.—</h3> -<p class="runin">Have ready on the fire a pot of boiling -water. Stir into it by degrees (a handful at a time) sufficient -Indian meal to make it very thick, and then add a very small -portion of salt. You must keep the pot boiling on the fire all -the time you are throwing in the meal; and between every -handful, stir very hard with the mush-stick, (a round stick -flattened at one end,) that the mush may not be lumpy. After -it is sufficiently thick, keep it boiling for an hour longer, -stirring it occasionally. Then cover the pot, and hang it -higher up the chimney, so as to simmer slowly or keep hot -for another hour. The goodness of mush depends greatly on its -being long and thoroughly boiled. If sufficiently cooked, it is<span class="pagenum"><a name="Page_302" id="Page_302">[302]</a></span> -wholesome and nutritious, but exactly the reverse, if made in -haste. It is not too long to have it altogether three or four -hours over the fire; on the contrary it will be much the better -for it.</p> -</div> - -<p>Eat it warm; either with milk, or cover your plate with -mush, make a hole in the middle, put some butter in the -hole and fill it up with molasses.</p> - -<p>Cold mush that has been left, may be cut into slices and -fried in butter.</p> - -<p>Burgoo is made precisely in the same manner as mush, but -with oatmeal instead of Indian.</p> - - -<div class="spaceafter"> -<h3 class="runin">A BAKED INDIAN PUDDING.—</h3> -<p class="runin">Cut up a quarter of a -pound of butter in a pint of molasses, and warm them together -till the butter is melted. Boil a quart of milk; and while -scalding hot, pour it slowly over a pint of sifted Indian meal, -and stir in the molasses and butter. Cover it, and let it steep -for an hour. Then take off the cover, and set the mixture to -cool. When it is cold, beat six eggs, and stir them gradually -into it; add a table-spoonful of mixed cinnamon and nutmeg; -and the grated peel of a lemon. Stir the whole very hard; -put it into a buttered dish, and bake it two hours. Serve it -up hot, and eat it with wine sauce, or with butter and -molasses.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">A BOILED INDIAN PUDDING.—</h3> -<p class="runin">Chop very fine a -quarter of a pound of beef suet. Mix it with a quart of sifted -Indian meal. Boil a quart of milk with some pieces of cinnamon -broken up; strain it, and while it is hot, stir in gradually -the meal and suet; add half a pint of molasses. Cover -the mixture and set it away for an hour; then put it to cool. -Beat six eggs, and stir them gradually into the mixture when<span class="pagenum"><a name="Page_303" id="Page_303">[303]</a></span> -it is cold; add a grated nutmeg, and the grated peel of a -lemon. Tie the pudding in a cloth that has been dipped in -hot water and floured; and leave plenty of room for it to -swell. Secure it well at the tying place lest the water should -get in, which will infallibly spoil it. Put it into a pot of -boiling water, (which must be replenished as it boils away,) -and boil it four hours at least; but five or six will be better. -To have an Indian pudding <em>very good</em>, it should be mixed -the night before, (all except the eggs,) and put on to boil early -in the morning. Do not take it out of the pot till immediately -before it is wanted. Eat it with wine sauce, or with molasses -and butter. What is left may be boiled again next day.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">INDIAN PUDDING WITHOUT EGGS.—</h3> -<p class="runin">Boil some -cinnamon in a quart of milk, and then strain it. While the -milk is hot, stir into it a pint of molasses, and then add by -degrees a quart or more of Indian meal so as to make a thick -batter. It will be much improved by the grated peel and -juice of a large lemon or orange. Tie it very securely in a -thick cloth, leaving room for it to swell, and pasting up the -tying-place with a lump of flour and water. Put it into a pot -of boiling water, (having ready a kettle to fill it up as it boils -away,) hang it over a good fire, and keep it boiling hard for -four or five hours. Eat it warm with molasses and butter.</p> -</div> - -<p>This is a very economical, and not an unpalatable pudding; -and may be found convenient when it is difficult to obtain -eggs. The molasses should be West India.</p> - - -<div class="spaceafter"> -<h3 class="runin">A BAKED PLUM PUDDING.—</h3> -<p class="runin">Grate all the crumb of a -stale six cent loaf; boil a quart of rich milk, and pour it boiling -hot over the grated bread; cover it, and let it steep for an -hour; then set it out to cool. In the mean time prepare half a<span class="pagenum"><a name="Page_304" id="Page_304">[304]</a></span> -pound of currants, picked, washed, and dried; half a pound of -raisins, stoned and cut in half; and a quarter of a pound of -citron cut in large slips; also, two nutmegs beaten to a powder; -and a table-spoonful of mace and cinnamon powdered and -mixed together. Crush with a rolling-pin half a pound of -sugar, and cut up half a pound of butter. When the bread -and milk is uncovered to cool, mix with it the butter, sugar, -spice and citron; adding a glass of brandy, and a glass of -white wine. Beat eight eggs very light, and when the milk -is quite cold, stir them gradually into the mixture. Then add, -by degrees, the raisins and currants, (which must be previously -dredged with flour,) and stir the whole very hard. -Put it into a buttered dish, and bake it two hours. Send it to -table warm, and eat it with wine sauce, or with wine and -sugar only.</p> -</div> - -<p>In making this pudding, you may substitute for the butter, -half a pound of beef suet minced as fine as possible. It will -be found best to prepare the ingredients the day before, covering -them closely and putting them away.</p> - - -<div class="spaceafter"> -<h3 class="runin">A BOILED PLUM PUDDING.—</h3> -<p class="runin">Grate the crumb of a -twelve cent loaf of bread, and boil a quart of rich milk with a -small bunch of peach leaves in it, then strain it and set it out -to cool. Pick, wash and dry a pound of currants, and stone -and cut in half a pound of raisins; strew over them three -large table-spoonfuls of flour. Roll fine a pound of brown -sugar, and mince as fine as possible three quarters of a pound -of beef suet. Prepare two beaten nutmegs, and a large table-spoonful -of powdered mace and cinnamon; also the grated -peel and the juice of two large lemons or oranges. Beat ten -eggs very light, and (when it is cold) stir them gradually -into the milk, alternately with the suet and grated bread.<span class="pagenum"><a name="Page_305" id="Page_305">[305]</a></span> -Add, by degrees, the sugar, fruit, and spice, with a large glass -of brandy, and one of white wine. Mix the whole very well, -and stir it hard. Then put it into a thick cloth that has been -scalded and floured; leave room for it to swell, and tie it very -firmly, pasting the tying-place with a small lump of moistened -flour. Put the pudding into a large pot of boiling water, -and boil it steadily six hours, replenishing the pot occasionally -from a boiling kettle. Turn the pudding frequently in -the pot. Prepare half a pound of citron cut in slips, and half -a pound of almonds blanched and split in half lengthways. -Stick the almonds and the citron all over the outside of the -pudding as soon as you take it out of the cloth. Send it to -table hot, and eat it with wine sauce, or with cold wine and -sugar.</p> -</div> - -<p>If there is much of the pudding left, tie it in a cloth and -boil it again next day.</p> - -<p>All the ingredients of this plum pudding (except the eggs) -should be prepared the day before, otherwise it cannot be made -in time to allow of its being sufficiently boiled.</p> - -<p>We have known of a very rich plum pudding being mixed -in England and sent to America in a covered bowl; it arrived -perfectly good after a month's voyage, the season being -winter.</p> - - -<div class="spaceafter"> -<h3 class="runin">A BAKED APPLE PUDDING.—</h3> -<p class="runin">Take nine large pippin -apples; pare and core them whole. Set them in the bottom -of a large deep dish, and pour round them a very little water, -just enough to keep them from burning. Put them into an -oven, and let them bake about half an hour. In the mean -time, mix three table-spoonfuls of flour with a quart of milk, -a quarter of a pound of white sugar, and a tea-spoonful of -mixed spice. Beat seven eggs very light, and stir them<span class="pagenum"><a name="Page_306" id="Page_306">[306]</a></span> -gradually into the milk. Then take out the dish of apples, -(which by this time should be half baked,) and fill up the -holes from whence you extracted the cores, with white -sugar; pressing down into each a slice of fresh lemon. Pour -the batter round the apples; put the dish again into the oven, -and let it bake another half hour; but not long enough for the -apples to fall to pieces; as they should, when done, be soft -throughout, but quite whole. Send it to table warm.</p> -</div> - -<p>This is sometimes called a <dfn>Bird's Nest Pudding</dfn>.</p> - -<p>It will be much improved by previously boiling in the -milk a small handful of peach-leaves. Let it get cold before -you stir in the eggs.</p> - - -<div class="spaceafter"> -<h3 class="runin">BOILED APPLE PUDDING.—</h3> -<p class="runin">Pare, core, and quarter -as many fine juicy apples as will weigh two pounds when -done. Strew among them a quarter of a pound of brown -sugar, and add a grated nutmeg, and the juice and yellow -peel of a large lemon. Prepare a paste of suet and flour, in -the proportion of a pound of chopped suet to two pounds of -flour. Roll it out of moderate thickness; lay the apples in the -centre, and close the paste nicely over them in the form of a -large dumpling; tie it in a cloth and boil it three hours. Send -it to table hot, and eat with it cream sauce, or with butter and -sugar. The water must boil before the pudding goes in.</p> -</div> - -<p>Any fruit pudding may be made in a similar manner.</p> - - -<div class="spaceafter"> -<h3 class="runin">AN EASTERN PUDDING.—</h3> -<p class="runin">Make a paste of a pound -of flour and half a pound of minced suet; and roll it out -thin into a square or oblong sheet; trim off the edges so as to -make it an even shape. Spread thickly over it some marmalade, -or cold stewed fruit, (which must be made very sweet,) -either apple, peach, plum, gooseberry or cranberry. Roll up<span class="pagenum"><a name="Page_307" id="Page_307">[307]</a></span> -the paste, with the fruit spread on it, into a scroll. Secure -each end by putting on nicely a thin round piece rolled out -from the trimmings that you cut off the edges of the sheet. -Put the pudding into a cloth, and boil it at least three hours. -Serve it up hot, and eat it with cream sauce, or with butter and -sugar. The pudding must be put on in boiling water.</p> -</div> - - -<h3>APPLE DUMPLINGS.</h3> -<p>Take large fine juicy apples. Pare them, and extract the -cores without dividing the apple. Fill each hole with brown -sugar, and some chips of lemon-peel. Also squeeze in some -lemon juice. Or you may fill the cavities with raspberry jam, -or with any sort of marmalade. Have ready a paste, made in -the proportion of a pound of suet, chopped as fine as possible, -to two pounds and a half of sifted flour, well mixed, and -wetted with as little water as possible. Roll out the paste -to a moderate thickness, and cut it into circular pieces, allowing -two pieces to each dumpling. Lay your apple on one -piece, and put another piece on the top, closing the paste round -the sides with your fingers, so as to cover the apple entirely. -This is a better way than gathering up the paste at one end, -as the dumpling is less liable to burst. Boil each dumpling -in a small coarse cloth, which has first been dipped in hot -water. There should always be a set of cloths kept for -the purpose. Tie them tightly, leaving a small space for -the dumpling to swell. Plaster a little flour on the inside -of each tying place to prevent the water from getting in. -Have ready a pot of boiling water. Put in the dumplings and -boil them steadily for an hour. Send them to table hot in a -covered dish. Do not take them up till a moment before they -are wanted.</p> - -<p><span class="pagenum"><a name="Page_308" id="Page_308">[308]</a></span></p> - -<p>Eat them with cream and sugar, or with butter and sugar.</p> - -<p>You may make the paste with butter instead of suet, -allowing a pound of butter to two pounds and a quarter of -flour. But when paste is to be boiled, suet will make it much -lighter and finer than butter.</p> - -<p>Apple dumplings may be made in a very plain manner with -potato paste, and boiled without cloths, dredging the outside -of each dumpling with flour. They should boil about three -quarters of an hour when without cloths.</p> - -<p>The apples for dumplings should always be whole, (except -the cores;) for if quartered, the pieces will separate in boiling -and break through the crust. The apples should never be -sweet ones.</p> - - -<div class="spaceafter"> -<h3 class="runin">RICE DUMPLINGS.—</h3> -<p class="runin">Pick and wash a pound of rice, -and boil it gently in two quarts of water till it becomes dry; -keeping the pot well covered, and not stirring it. Then take -it off the fire, and spread it out to cool on the bottom of an -inverted sieve: loosening the grains lightly with a fork, that -all the moisture may evaporate. Pare a dozen pippins or -other large juicy apples, and scoop out the core. Then fill -up the cavity with marmalade, or with lemon and sugar. -Cover every apple all over with a thick coating of the boiled -rice. Tie up each in a separate cloth,<a name="Anchor-F" id="Anchor-F"></a><a href="#Footnote-F" class="fnanchor" title="Go to footnote F.">[F]</a> and put them into a -pot of cold water. They will require about an hour and a -quarter after they begin to boil; perhaps longer.</p> -</div> - -<p>Turn them out on a large dish, and be careful in doing so<span class="pagenum"><a name="Page_309" id="Page_309">[309]</a></span> -not to break the dumplings. Eat them with cream sauce, -or with wine sauce, or with butter, sugar, and nutmeg beaten -together.</p> - - -<div class="spaceafter"> -<h3 class="runin">PIGEON DUMPLINGS OR PUDDINGS.—</h3> -<p class="runin">Take six -pigeons and stuff them with chopped oysters, seasoned with -pepper, salt, mace, and nutmeg. Score the breasts, and loosen -all the joints with a sharp knife, as if you were going to carve -them for eating; but do not cut them quite apart. Make a sufficient -quantity of nice suet paste, allowing a pound of suet to -two pounds of flour; roll it out thick, and divide it into six. -Lay one pigeon on each sheet of the paste with the back downwards, -and put in the lower part of the breast a piece of butter -rolled in flour. Close the paste over the pigeon in the form of -a dumpling or small pudding; pouring in at the last a very -little cold water to add to the gravy. Tie each dumpling in -a cloth, put them into a pot of hot water, and boil them two -hours. Send them to table with made gravy in a boat.</p> -</div> - -<p>Partridges or quails may be cooked in this manner; also -chickens, which must be accompanied by egg sauce.</p> - -<p>These dumplings or puddings will be found very good.</p> - - -<div class="spaceafter"> -<h3 class="runin">FINE SUET DUMPLINGS.—</h3> -<p class="runin">Grate the crumb of a stale -six cent loaf, and mix it with half as much beef suet, -chopped as fine as possible. Add a grated nutmeg, and two -large table-spoonfuls of sugar. Beat four eggs with four table-spoonfuls -of white wine or brandy. Mix all well together to -a stiff paste. Flour your hands, and make up the mixture into -balls or dumplings about the size of turkey eggs. Have -ready a pot of boiling water. Put the dumplings into cloths, -and let them boil about half an hour. Serve them hot, and eat -them with wine sauce.</p> -</div> - -<p><span class="pagenum"><a name="Page_310" id="Page_310">[310]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">PLAIN SUET DUMPLINGS.—</h3> -<p class="runin">Sift two pounds of flour -into a pan, and add a salt-spoon of salt. Mince very fine one -pound of beef suet, and rub it into the flour. Make it into a -stiff dough with a little cold water. Then roll it out an inch -thick or rather more. Cut it into dumplings with the edge -of a tumbler. Put them into a pot of boiling water, and let -them boil an hour and a half. Send them to table hot, to -eat with boiled loin of mutton, or with molasses after the -meat is removed.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">INDIAN DUMPLINGS.—</h3> -<p class="runin">Take a pint of milk, and four -eggs well beaten. Stir them together, and add a salt-spoon -of salt. Then mix in as much sifted Indian meal as will -make a stiff dough. Flour your hands; divide the dough -into equal portions, and make it into balls about the size of a -goose egg. Flatten each with the rolling-pin, tie them in -cloths, and put them into a pot of boiling water. They will -boil in a short time. Take care not to let them go to pieces -by keeping them too long in the pot.</p> -</div> - -<p>Serve them up hot, and eat them with corned pork, or with -bacon. Or you may eat them with molasses and butter after -the meat is removed.</p> - -<p>If to be eaten without meat, you may mix in the dough a -quarter of a pound of finely chopped suet.</p> - - -<div class="spaceafter"> -<h3 class="runin">LIVER DUMPLINGS.—</h3> -<p class="runin">Take a calf's liver, and chop it -very fine. Mix with it half a pound of beef suet chopped -fine also; half a pound of flour; one minced onion; a handful -of bread crumbs; a table-spoonful of chopped parsley and -sweet marjoram mixed; a few blades of mace and some -grated nutmeg; and a little pepper and salt. Mix all well -together. Wet the mixture with six eggs well beaten, and<span class="pagenum"><a name="Page_311" id="Page_311">[311]</a></span> -make it up into dumplings, with your hands well floured. -Have ready a large pot of boiling water. Drop the dumplings -into it with a ladle, and let them boil an hour. Have -ready bread-crumbs browned in butter to pour over them -before they go to table.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">HAM DUMPLINGS.—</h3> -<p class="runin">Chop some cold ham, the fat and -lean in equal proportions. Season it with pepper and minced -sage. Make a crust, allowing half a pound of chopped suet, -or half a pound of butter to a pound of flour. Roll it out -thick, and divide it into equal portions. Put some minced -ham into each, and close up the crust. Have ready a pot of -boiling water, and put in the dumplings. Boil them about -three quarters of an hour. You may use potatoe paste.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">LIGHT DUMPLINGS.—</h3> -<p class="runin">Mix together as much grated -bread, butter and beaten egg (seasoned with powdered cinnamon) -as will make a stiff paste. Stir it well. Make the -mixture into round dumplings, with your hands well floured. -Tie up each in a separate cloth, and boil them a short time,—about -fifteen minutes. Eat them with wine sauce, or with -molasses and butter.</p> -</div> - - -<h3>PLAIN FRITTERS.</h3> -<p>Beat seven eggs very light, and stir them gradually into a -quart of milk; add, by degrees, three quarters of a pound, -or a pint and a half of sifted flour. Beat the whole very hard. -Have ready in a frying-pan over the fire, a large quantity of -lard. When the lard has come to a hard boil, begin to put in -the fritters; allowing for each about a jill of batter, or half<span class="pagenum"><a name="Page_312" id="Page_312">[312]</a></span> -a large tea-cup full. They do not require turning, and will -be done in a few minutes. Fry as many at a time as the -pan will hold. Send them to table hot, and eat them with -powdered cinnamon, sugar, and white wine. Let fresh hot -ones be sent in as they are wanted; they chill and become -heavy immediately.</p> - -<p>Begin to fry the fritters as soon as the batter is mixed, as -it will fall by setting. Near a pound and a half of lard will -be required for the above quantity of fritters.</p> - - -<div class="spaceafter"> -<h3 class="runin">APPLE FRITTERS.—</h3> -<p class="runin">Pare, core, and parboil (in a very -little water) some large juicy pippins. When half done, -take them out, drain them, and mince them very fine. Make -a batter according to the preceding receipt; adding some -lemon juice and grated lemon-peel. Stir into the batter a sufficient -quantity of the minced apple to make it very thick. -Then fry the fritters in hot lard as before directed. Eat them -with nutmeg and sugar.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">PLAIN PANCAKES.—</h3> -<p class="runin">Sift half a pound or a pint of -flour. Beat seven eggs very light, and stir them gradually -into a quart of rich milk. Then add by degrees the flour, so -as to make a thin batter. Mix it very smooth, pressing out -all the lumps with the back of a spoon. Set the frying-pan over -the fire, and when it is hot, grease it with a spoonful of lard. -Then put in a ladle full of the batter, and fry it of a light -brown, turning it with care to prevent its breaking. Make -each pancake large enough to cover the bottom of a dessert -plate; greasing the pan every time. Send them to table hot, -accompanied by powdered sugar and nutmeg mixed in a small -glass bowl. Have wine with them also.</p> -</div> - -<p><span class="pagenum"><a name="Page_313" id="Page_313">[313]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">SWEETMEAT PANCAKES.—</h3> -<p class="runin">Take a large red beet-root -that has been boiled tender; cut it up and pound it in a -mortar till you have sufficient juice for colouring the pancakes. -Then make a batter as in the preceding receipt, and stir into -it at the last enough of the beet juice to give it a fine pink -colour. Or instead of the beet juice, you may use a little -cochineal dissolved in a very small quantity of brandy. Fry -the pancakes in a pan greased with lard or fresh butter; and -as fast as they are done, spread thickly over them raspberry -jam or any sort of marmalade. Then roll them up nicely, -and trim off the ends. Lay them, side by side, on a large -dish, and strew powdered sugar over them. Send them to -table hot, and eat them with sweetened cream.</p> -</div> - - -<h3>PLAIN CUSTARDS.</h3> -<p>Tie together six or eight peach leaves, and boil them in a -quart of milk with a large stick of cinnamon broken up. If -you cannot procure peach leaves, substitute a handful of -peach-kernels or bitter almonds, or a vanilla bean split in -pieces. When it has boiled hard, strain the milk and set it -away to cool. Beat very light eight eggs, and stir them by -degrees into the milk when it is quite cold, (if warm, the -eggs will curdle it, and cause whey at the bottom,) and add -gradually a quarter of a pound of sugar. Fill your cups with -it; set them in a Dutch oven, and pour round them boiling -water sufficient to reach nearly to the tops of the cups. Put -hot coals under the oven and on the lid, (which must be previously -heated by standing it up before a hot fire,) and bake -the custards about fifteen minutes. Send them to table cold, -with nutmeg grated over each. Or you may bake the whole -in one large dish.</p> - -<p><span class="pagenum"><a name="Page_314" id="Page_314">[314]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">SOFT CUSTARDS—</h3> -<p class="runin">Are made in the above manner, -except that to a quart of milk you must have twelve yolks -of eggs, and no whites. You may devote to this purpose the -yolks that are left when you have used the whites for cocoa-nut -or almond puddings, or for lady cake or maccaroons.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">BOILED CUSTARDS.—</h3> -<p class="runin">Beat eight eggs very light, -omitting the whites of four. Mix them gradually with a -quart of cold milk and a quarter of a pound of sugar. Put the -mixture into a saucepan with a bunch of peach leaves, or a -handful of broken up peach-kernels or bitter almonds; the -yellow peel of a lemon, and a handful of broken cinnamon; -or you may boil in it a vanilla bean. Set it on hot coals, and -simmer it slowly, stirring it all the time. As soon as it comes -to a boil, take it immediately off the fire, or it will curdle and -be lumpy. Then strain it: add a table-spoonful of rose-water, -and put it into glass cups. You may lay in the bottom -of each cup a maccaroon soaked in wine. Grate nutmeg -over the top, and send it to table cold. Eat it with tarts or -sweetmeats.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">RICE CUSTARD.—</h3> -<p class="runin">Boil some rice in milk till it is quite -dry; then put it into small tea-cups, (pressing it down hard,) -and when it is cold and has taken the shape of the cups, turn -it out into a deep dish, and pour a boiled custard round it. -Lay on the top of each lump of rice a piece of preserved -quince or peach, or a piece of fruit jelly. In boiling the rice, -you may mix with it raisins or currants; if so, omit the sweetmeats -on the top. Ground rice is best.</p> -</div> - -<p>Another way of boiling custard is to put the mixture into a -pitcher, set it in a vessel of boiling water, place it on hot coals -or in a stove, and let it boil slowly, stirring it all the time.</p> - -<p><span class="pagenum"><a name="Page_315" id="Page_315">[315]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">SNOWBALL CUSTARD.—</h3> -<p class="runin">Make a boiled custard as in -the preceding receipts; and when it is done and quite cold, -put it into a deep glass dish. Beat to a stiff froth the four -whites of eggs that have been omitted in the custard, adding -eight or ten drops of oil of lemon. Drop the froth in balls on -the top of the dish of custard, heaping and forming them with -a spoon into a regular size and shape. Do not let them touch -each other. You may lay a fresh rose leaf on the top of -every one.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">APPLE CUSTARD.—</h3> -<p class="runin">Pare, core, and quarter a dozen large -juicy pippins. Strew among them the yellow peel of a large -lemon grated very fine; and stew them till tender, in a very -small portion of water. When done, mash them smooth with -the back of a spoon; (you must have a pint and a half of the -stewed apple;) mix a quarter of a pound of sugar with them, and -set them away till cold. Beat six eggs very light, and stir -them gradually into a quart of rich milk, alternately with the -stewed apple. Put the mixture into cups, or into a deep dish, -and bake it about twenty minutes. Send it to table cold, -with nutmeg grated over the top.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">LEMON CUSTARD.—</h3> -<p class="runin">Take four large ripe lemons, and -roll them under your hand on the table to increase the juice. -Then squeeze them into a bowl, and mix with the juice a very -small tea-cup full of cold water. Use none of the peel. Add -gradually sufficient sugar to make it <em>very sweet</em>. Beat twelve -eggs till quite light, and then stir the lemon juice gradually -into them, beating very hard at the last. Put the mixture -into cups, and bake it ten minutes. When done, grate nutmeg -over the top of each, and set them among ice, or in a very -cold place.</p> -</div> - - -<p><span class="pagenum"><a name="Page_316" id="Page_316">[316]</a></span></p> - -<p>These custards being made without milk, can be prepared -at a short notice; they will be found very fine.</p> - -<p>Orange custards may be made in the same manner.</p> - - -<div class="spaceafter"> -<h3 class="runin">GOOSEBERRY CUSTARD.—</h3> -<p class="runin">Top and tail two quarts -of green gooseberries. Stew them in a very little water; -stirring and mashing them frequently. When they have -stewed till entirely to pieces, take them out, and with a wooden -spoon press the pulp through a cullender. Stir in (while the -pulp is hot) a table-spoonful of butter, and sufficient sugar to -make it very sweet. Beat six eggs very light. Simmer the -gooseberry pulp over a gentle fire, and gradually stir the -beaten eggs into it. When it comes to a boil, take it off -immediately, stir it very hard, and set it out to cool. Serve -it up cold in glasses or custard cups, grating some nutmeg -over each.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ALMOND CUSTARD.—</h3> -<p class="runin">Scald and blanch half a pound -of shelled sweet almonds, and three ounces of shelled bitter -almonds; throwing them as you do them into a large bowl of -cold water. Then pound them one at a time in a mortar; -pouring in frequently a little rose water to prevent their oiling, -and becoming dark-coloured and heavy. Melt a quarter of a -pound of loaf-sugar in a quart of cream or rich milk, and stir -in by degrees the pounded almonds. Beat ten eggs very -light, and stir them gradually into the mixture; adding a -powdered nutmeg, and a tea-spoonful of powdered mace and -cinnamon mixed. Then put the whole into a pitcher, and -place it in a kettle or pan of boiling water, the water coming -up to the lower part of the neck of the pitcher. Set it over -hot coals, and let it boil (stirring it all the time) till it is quite -thick, but not till it curdles. Then take the pitcher out of<span class="pagenum"><a name="Page_317" id="Page_317">[317]</a></span> -the water; pour the custard into a large bowl, and stir it till -it cools. Put it into glass cups, and send it to table cold. -Sweeten some cream or white of egg. Beat it to stiff froth -and pile it on the top of the custards.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">BOILED COCOA-NUT CUSTARD.—</h3> -<p class="runin">To a pound of -grated cocoa-nut allow a pint of unskimmed milk, and six -ounces of white sugar. Beat very light the yolks of six eggs. -Stir them gradually into the milk, alternately with the cocoa-nut -and sugar. Put the mixture into a pitcher; set it in a -vessel of boiling water; place it on hot coals, and simmer it -till it is very smooth and thick; stirring it all the time. As -soon as it comes to a hard boil, take it off the fire; pour it into -a large bowl, and set it out to cool. When cold, put it into -glass cups. Beat to a stiff froth the white of egg that was -left, and pile it on the custards.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">BAKED COCOA-NUT CUSTARD.—</h3> -<p class="runin">Grate as much -cocoa-nut as will weigh a pound. Mix half a pound of -powdered white sugar with the milk of the cocoa-nut, or with -a pint of cream; adding two table-spoonfuls of rose water. -Then stir in gradually a pint of rich milk. Beat to a stiff -froth the whites of eight eggs, and stir them into the milk and -sugar, a little at a time, alternately with the grated cocoa-nut: -add a tea-spoonful of powdered nutmeg and cinnamon. Then -put the mixture into cups, and bake them twenty minutes in a -Dutch oven half filled with boiling water. When cold, grate -loaf-sugar over them.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CHOCOLATE CUSTARD.—</h3> -<p class="runin">Scrape fine a quarter of -a pound of chocolate, and pour on it a pint of boiling -water. Cover it, and let it stand by the fire till it has<span class="pagenum"><a name="Page_318" id="Page_318">[318]</a></span> -dissolved, stirring it twice. Beat eight eggs very light, -omitting the whites of two. Stir them by degrees into a -quart of cream or rich milk, alternately with the melted chocolate, -and three table-spoonfuls of powdered white sugar. -Put the mixture into cups, and bake it about ten minutes. -Send them to table cold, with sweetened cream, or white -of egg beaten to a stiff froth, and heaped on the top of each -custard. No chocolate is so good as Baker's prepared cocoa.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">MACCAROON CUSTARDS.—</h3> -<p class="runin">These must be made in -china custard cups. Put four maccaroons into each cup, and -pour on them three spoonfuls of white wine. Mix together -a pint of cream, and a pint of milk; and boil them with -a large stick of cinnamon broken up, and a small bunch of -peach leaves or a handful of broken bitter almonds. Then -strain the milk; stir in a quarter of a pound of white sugar, -and set it away to cool. Beat very light eight eggs, (omitting -the whites of four,) and stir them gradually into the cream -and milk when quite cold. Fill your cups with the mixture, -(leaving the maccaroons at the bottom,) and set them in a -Dutch oven or iron baking pan, which must be half full of -boiling water. Heat the oven-lid first, by standing it up before -a hot fire; then put it on, spreading coals over the top. -Place sufficient coals under the oven, and bake the custards -about ten minutes. When cold, heap beaten white of egg on -the top of each. These custards are very fine.</p> -</div> - -<div class="footnotes"><h3>FOOTNOTES:</h3> -<ol> -<li class="footnote"> - -<p><a name="Footnote-E" id="Footnote-E"></a> Or into nine; and roll it in that number of times.</p> -<span class="label">[<a title="Return to text." href="#Anchor-E">E</a>]</span> </li> - -<li class="footnote"> - -<p><a name="Footnote-F" id="Footnote-F"></a> Your pudding and dumpling cloths should be squares of coarse -thick linen, hemmed, and with tape strings sewed to them. After -using, they should be washed, dried, and ironed; and kept in one -of the kitchen drawers, that they may be always ready when -wanted.</p> -<span class="label">[<a title="Return to text." href="#Anchor-F">F</a>]</span> </li> -</ol> -</div> - - -<hr class="chap" /> - -<h2><a name="SYLLABUB_OR_WHIPT_CREAM" id="SYLLABUB_OR_WHIPT_CREAM">SYLLABUB, OR WHIPT CREAM.</a></h2> - -<p>Pare off very thin the yellow rind of four large lemons, -and lay it in the bottom of a deep dish. Squeeze the juice of<span class="pagenum"><a name="Page_319" id="Page_319">[319]</a></span> -the lemons into a large bowl containing a pint of white wine, -and sweeten it with half a pound of powdered loaf-sugar. -Then, by degrees, mix in a quart of cream. Pour the whole -into the dish in which you have laid the lemon-peel, and let -the mixture stand untouched for three hours. Then beat it with -rods to a stiff froth, (first taking out the lemon-peel,) and -having put into each of your glasses a table-spoonful or more -of fruit jelly, heap the syllabub upon it so as to stand up high -at the top. This syllabub, if it can be kept in a cold place, -may be made the day before you want to use it.</p> - - -<div class="spaceafter"> -<h3 class="runin">COUNTRY SYLLABUB.—</h3> -<p class="runin">Mix half a pound of white -sugar with a pint of fine sweet cider, or of white wine; and -grate in a nutmeg. Prepare them in a large bowl, just before -milking time. Then let it be taken to the cow, and have -about three pints milked into it; stirring it occasionally with -a spoon. Let it be eaten before the froth subsides. If you -use cider, a little brandy will improve it.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">A TRIFLE.—</h3> -<p class="runin">Place half a pound of maccaroons or Naples -biscuits at the bottom of a large glass bowl. Pour on them -as much white wine as will cover and dissolve them. Make -a rich custard, flavoured with bitter almonds or peach leaves: -and pour it when cold on the maccaroons; the custard may -be either baked or boiled. Then add a layer of marmalade or -jam. Take a quart of cream, mix with it a quarter of a pound -of sugar, and half a pint of white wine, and whip it with rods -to a stiff froth; laying the froth (as you proceed) on an inverted -sieve, with a dish under it to catch the cream that drips -through; which must be saved and whipped over again. Instead -of rods you may use a little tin churn. Pile the frothed -cream upon the marmalade in a high pyramid. To ornament<span class="pagenum"><a name="Page_320" id="Page_320">[320]</a></span> -it,—take preserved water-melon rind that has been cut into -leaves or flowers; split them nicely to make them thinner -and lighter; place a circle or wreath of them round the heap -of frothed cream, interspersing them with spots of stiff red -currant jelly. Stick on the top of the pyramid a sprig of -real flowers.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">FLOATING ISLAND.—</h3> -<p class="runin">Take a quart of rich cream, and -divide it in half. Sweeten one pint of it with loaf-sugar, and -stir into it sufficient currant jelly to colour it of a fine pink. -Put it into a glass bowl, and place in the centre a pile of -sliced almond-sponge cake, or of lady cake; every slice -spread thickly with raspberry jam or marmalade, and laid -evenly one on another. Have ready the other pint of cream, -flavoured with the juice of two lemons, and beaten with -rods to a stiff froth. Heap it all over the pile of cake, so as -entirely to cover it. Both creams must be made very sweet.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">A RASPBERRY CHARLOTTE.—</h3> -<p class="runin">Take a dozen of the -square or oblong sponge-cakes that are commonly called -Naples biscuits. They should be quite fresh. Spread over -each a thick layer of raspberry jam, and place them in the -bottom and round the sides of a glass bowl. Take the whites -of six eggs, and mix with them six table-spoonfuls of raspberry -or currant jelly. Beat the egg and jelly with rods till -very light, and then fill up the bowl with it. For this purpose, -cream (if you can conveniently procure it) is still better -than white of egg.</p> -</div> - -<p>You may make a charlotte with any sort of jam, marmalade, -or fruit jelly. It can be prepared at a short notice, and -is very generally liked. You may use ripe strawberries, -washed and sweetened.</p> - -<p><span class="pagenum"><a name="Page_321" id="Page_321">[321]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">A PLUM CHARLOTTE.—</h3> -<p class="runin">Stone a quart of ripe plums; -first stew, and then sweeten them. Cut slices of bread -and butter, and lay them in the bottom and round the -sides of a large bowl or deep dish. Pour in the plums boiling -hot, cover the bowl, and set it away to cool gradually. -When quite cold, send it to table, and eat it with cream.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CLOTTED CREAM.—</h3> -<p class="runin">Mix together a jill of rich milk, a -large wine glass of rose water, and four ounces of white sugar. -Add to it the beaten yolks of two eggs. Stir the mixture into -a quart of the best cream; set it over hot coals, and let it just -come to a boil, stirring it all the time. Then take it off, pour -it into a glass bowl, and set it away to get cold. Eat it with -fresh strawberries, raspberries, or with any sort of sweetmeats.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">LEMON CREAM.—</h3> -<p class="runin">Beat well together a quart of thick -cream and the yolks of eight eggs. Then gradually beat in -half a pound of powdered loaf-sugar, and the grated rind of -three large lemons. Put the mixture into a porcelain skillet, -and set it on hot coals till it comes to a boil; then take it off, -and stir it till nearly cold. Squeeze the juice of the lemons into -a bowl; pour the cream upon it, and continue to stir it till quite -cold. You may serve it up in a glass bowl, in glass cups, or -in jelly glasses. Eat it with tarts or sweetmeats.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ORANGE CREAM.—</h3> -<p class="runin">Beat very light six eggs, omitting -the whites of two. Have ready a pint of orange juice, and -stir it gradually into the beaten egg, alternately with a pound -of powdered loaf-sugar. Put into a porcelain skillet the -yellow rind of one orange, pared very thin; pour the mixture -upon it, and set it over a slow fire. Simmer it steadily, stirring -it all the time; but when nearly ready to boil, take it<span class="pagenum"><a name="Page_322" id="Page_322">[322]</a></span> -off, remove the orange-peel, and put the mixture into glasses -to get cold.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CURDS AND WHEY.—</h3> -<p class="runin">Take a piece of rennet about -three inches square, and wash it in two or three cold waters to -get off the salt; wipe it dry, and fasten a string to one corner -of it. Have ready in a deep dish or pan, a quart of unskimmed -milk that has been warmed but not boiled. Put -the rennet into it, leaving the string hanging out over the -side, that you may know where to find it. Cover the pan, -and set it by the fire-side or in some other warm place. When -the milk becomes a firm mass of curd, and the whey looks -clear and greenish, remove the rennet as gently as possible, -pulling it out by the string; and set the pan in ice, or in a -very cold place. Send to table with it a small pitcher of -white wine, sugar and nutmeg mixed together; or a bowl -of sweetened cream, with nutmeg grated over it.</p> -</div> - -<p>You may keep rennet in white wine; cutting it in small -pieces, and putting it into a glass jar with wine enough to -cover it well. Either the wine or the rennet will be found -good for turning milk; but do not put in both together, or the -curd will become so hard and tough as to be uneatable.</p> - -<p>Rennets properly prepared and dried, are sold constantly in -the Philadelphia markets. The cost is trifling; and it is well -to have one always in the house, in case of being wanted to -make whey for sick persons. They will keep a year or more.</p> - - -<h3>LEMON ICE CREAM</h3> -<p>Have ready two quarts of very rich thick cream, and take -out a pint. Stir gradually into the pint, a pound of the best -loaf-sugar powdered fine; and the grated rind and the juice of<span class="pagenum"><a name="Page_323" id="Page_323">[323]</a></span> -four ripe lemons of the largest size, or of five or six smaller -ones. If you cannot procure the fruit, you may flavour the -cream with essence or oil of lemon; a tea-spoonful or more, -according to its strength. The strongest and best essence of -lemon is the white or whitish; when tinged with green, it -is comparatively weak, having been diluted with water; if -quite green, a large tea-spoonful will not communicate as -much flavour as five or six drops of the white. After you -have mixed the pint of cream with the sugar and lemon, beat -it gradually and hard into the remaining cream, that is, the three -pints. Cover it, and let it stand to infuse from half an hour -to an hour. Then taste it, and if you think it necessary, stir -in a little more lemon juice or a little more sugar. Strain it -into the freezer through a fine strainer, (a tin one with small -close holes is best,) to get rid of the grated lemon-peel, which -if left in would prevent the cream from being smooth. Cover -the freezer, and stand it in the ice cream tub, which should be -filled with a mixture, in equal quantities, of coarse salt, and -ice broken up as small as possible, that it may lie close and -compact round the freezer, and thus add to its coldness. Snow, -when it can be procured, is still better than ice to mix with -the salt. It should be packed closely into the tub, and -pressed down hard. While the cream is freezing, keep it -always in motion, whirling the freezer round by the handle, -and opening the lid frequently to stir and beat the cream, and -to scrape it down from the sides with a long-handled tin spoon. -Take care that no salt gets in, or the cream will be spoiled. -When it is entirely frozen, take it out of the freezer and put it -into your mould; set it again in the tub, (which must be filled -with fresh ice and salt,) and leave it undisturbed till you -want it for immediate use. This second freezing, however, -should not continue longer than an hour, or the cream will<span class="pagenum"><a name="Page_324" id="Page_324">[324]</a></span> -become inconveniently and unpleasantly hard, and have much -of the flavour frozen out of it. Place the mould in the ice -tub, with the head downwards, and cover the tub with pieces -of old carpet while the second freezing is going on. When it -has arrived at the proper consistence, and it is time to serve -it up, dip a cloth in cold water, and wash it round the mould -for a few moments, to loosen the cream and make it come out -easily; setting the mould on a glass or china dish. If a pyramid -or obelisk mould, lift it carefully off the top. If the -mould or form represents doves, dolphins, lap-dogs, fruit -baskets, &c. it will open down the middle, and must be taken -off in that manner. Serve it up immediately lest it begin to -melt. Send round sponge-cake with it, and wine or cordials -immediately after.</p> - -<p>If you have no moulds, but intend serving it up in a large -bowl or in glasses, it must still be frozen twice over; otherwise -it can have no smoothness, delicacy, or consistence, but -will be rough and coarse, and feel in the mouth like broken -icicles. The second freezing (if you have no mould) must be -done in the freezer, which should be washed out, and set -again in the tub with fresh ice and salt. Cover it closely -and let the cream stand in it untouched, but not less than two -hours. When you put it into glasses, heap it high on the top.</p> - -<p>Begin to make ice cream about four or five hours before it is -wanted for use. If you commence it too early, it may probably -be injured by having to remain too long in the second -freezing, as it must not be turned out till a few moments -before it is served up. In damp weather it requires a longer -time to freeze.</p> - -<p>If cream is scarce, mix with it an equal quantity of rich -milk, and then add, for each quart, two table-spoonfuls of powdered -arrow-root rubbed smooth in a little cold milk. Orange -ice cream is made in the same manner as lemon.</p> - -<p><span class="pagenum"><a name="Page_325" id="Page_325">[325]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">STRAWBERRY ICE CREAM.—</h3> -<p class="runin">Take two quarts of -ripe strawberries; hull them, and put them into a deep dish, -strewing among them half a pound of powdered loaf-sugar. -Cover them, and let them stand an hour or two. Then mash -them through a sieve till you have pressed out all the juice, -and stir into it half a pound more of powdered sugar, or -enough to make it very sweet, and like a thick syrup. Then -mix it by degrees with two quarts of rich cream, beating it -in very hard. Put it into a freezer, and proceed as in the foregoing -receipt. In two hours, remove it to a mould, or take it -out and return it again to the freezer with fresh salt and ice, -that it may be frozen a second time. In one hour more, it -should be ready to turn out.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">RASPBERRY ICE CREAM—</h3> -<p class="runin">Is made according to the -preceding receipt.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">PINE-APPLE ICE CREAM.—</h3> -<p class="runin">To each quart of cream -allow a large ripe pine-apple, and a pound of powdered -loaf-sugar. Pare the pine-apple, slice it very thin, and mince -it small. Lay it in a deep dish and strew the sugar among it. -Cover the dish, and let the pine-apple lie in the sugar for two -or three hours. Then strain it through a sieve, mashing and -pressing out all the juice. Stir the juice gradually into the -cream, beating it hard. Put it into the freezer, and let it be -twice frozen before it is served up.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">VANILLA ICE CREAM.—</h3> -<p class="runin">Take a large vanilla bean, and -boil it slowly in half a pint of milk till all the flavour is drawn -out, which you may know by tasting it. Then mix into the -milk half a pound of powdered loaf-sugar, and stir it very -hard into a quart of rich cream. Put it into the freezer,<span class="pagenum"><a name="Page_326" id="Page_326">[326]</a></span> -and proceed as directed in the receipt for Lemon Ice Cream; -freezing it twice.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ALMOND ICE CREAM.—</h3> -<p class="runin">Take six ounces of bitter -almonds, (sweet ones will not do,) blanch them, and pound -them in a mortar, adding by degrees a little rose water. Then -boil them gently in a pint of cream till you find that it is -highly flavoured with them. Then pour the cream into a -bowl, stir in a pound of powdered loaf-sugar, cover it, -and set it away to cool gradually; when it is cold, strain it, -and then stir it gradually and hard into three pints of cream. -Put it into the freezer, and proceed as directed in the first ice -cream receipt. Freeze it twice. It will be found very fine.</p> -</div> - -<p>Send round always with ice cream, sponge cake or Savoy -biscuits. Afterwards wine, and cordials, or liqueurs as they -are now generally called.</p> - - -<div class="spaceafter"> -<h3 class="runin">ICE ORANGEADE.—</h3> -<p class="runin">Take a pint and a half of orange -juice, and mix it with half a pint of clear or filtered water. -Stir in half a pound of powdered loaf-sugar. Pare very thin -the yellow rind of six deep-coloured oranges, cut in pieces, -and lay it at the bottom of a bowl or tureen. Pour the orange -juice and sugar upon it; cover it, and let it infuse an hour. -Then strain the liquid into a freezer, and proceed as for ice -cream. When it is frozen, put it into a mould, (it will look -best in the form of a pine-apple,) and freeze it a second time. -Serve it in glass cups, with any sort of very nice sweet cakes.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ICE LEMONADE—</h3> -<p class="runin">May be made in the above manner, -but with a larger proportion of sugar.</p> -</div> - -<p>The juice of pine-apples, strawberries, raspberries, currants -and cherries, may be prepared and frozen according to the<span class="pagenum"><a name="Page_327" id="Page_327">[327]</a></span> -above receipts. They will freeze in a shorter time than if -mixed with cream, but are very inferior in richness.</p> - - -<h3>BLANC-MANGE.</h3> -<p>Put into a pan an ounce of isinglass; (in warm weather -you must take an ounce and a quarter;) pour on as much -rose water as will cover the isinglass, and set it on hot coals -to dissolve.<a name="Anchor-G" id="Anchor-G"></a><a href="#Footnote-G" class="fnanchor" title="Go to footnote G.">[G]</a> Blanch a quarter of a pound of shelled almonds, -(half sweet and half bitter,) and beat them to a paste in a mortar, -(one at a time,) moistening them all the while with a -little rose water. Stir the almonds by degrees into a quart of -cream, alternately with half a pound of powdered white sugar; -add a large tea-spoonful of beaten mace. Put in the melted -isinglass, and stir the whole very hard. Then put it into a -porcelain skillet, and let it boil fast for a quarter of an hour. -Then strain it into a pitcher, and pour it into your moulds, -which must first be wetted with cold water. Let it stand in -a cool place undisturbed, till it has entirely congealed, which -will be in about five hours. Then wrap a cloth dipped in hot -water round the moulds, loosen the blanc-mange round the -edges with a knife, and turn it out into glass dishes. It is -best to make it the day before it is wanted.</p> - -<p>Instead of using a figure-mould, you may set it to congeal -in tea-cups or wine glasses.</p> - -<p>Blanc-mange may be coloured green by mixing with the<span class="pagenum"><a name="Page_328" id="Page_328">[328]</a></span> -cream a little juice of spinage; cochineal which has been -infused in a little brandy for half an hour, will colour it red; -and saffron will give it a bright yellow tinge.</p> - - -<div class="spaceafter"> -<h3 class="runin">CARRAGEEN BLANC-MANGE.—</h3> -<p class="runin">This is made of a -sea-weed resembling moss, that is found in large quantities -on some parts of our coast, and is to be purchased in the -cities at most of the druggists. Carrageen costs but little, and -is considered extremely salutary for persons of delicate constitutions. -Its glutinous nature when boiled, renders it very -suitable for blanc-mange.</p> -</div> - -<p>From a quart of rich unskimmed milk take half a pint. -Add to the half pint two ounces of bitter almonds, blanched -and pounded; half a nutmeg; and a large stick of cinnamon, -broken up; also eight or nine blades of mace. Set it in a -closed pan over hot coals, and boil it half an hour. In the -mean time, wash through two or three <em>cold</em> waters half a handful -of carrageen, (if you put in too much it will communicate -an unpleasant taste to the blanc-mange,) and add it to the -pint and a half of cold milk. Then when it is sufficiently -flavoured, stir in the boiled milk, adding gradually half a -pound of powdered sugar, and mix the whole very well. -Set it over the fire, and keep it boiling hard five minutes -from the time it has come to a boil. Then strain it into -a pitcher; wet your moulds or cups with cold water, put -the blanc-mange into them, and leave it undisturbed till it -congeals.</p> - -<p>After washing the sea-weed, you must drain it well, and -shake the water from the sprigs. You may flavour the mixture -(<em>after</em> it is boiled and strained) with rose-water or peach-water, -stirred in at the last.</p> - -<p><span class="pagenum"><a name="Page_329" id="Page_329">[329]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">ARROW ROOT BLANC-MANGE.—</h3> -<p class="runin">Take a tea-cup full -of arrow root, put it into a large bowl, and dissolve it in a -little cold water. When it is melted, pour off the water, and -let the arrow root remain undisturbed. Boil in half a pint of -unskimmed milk, (made very sweet with white sugar,) a -beaten nutmeg, and eight or nine blades of mace, mixed with -the juice and grated peel of a lemon. When it has boiled -long enough to be highly flavoured, strain it into a pint and a -half of very rich milk or cream, and add a quarter of a pound -of sugar. Boil the whole for ten minutes; then strain it, -boiling hot, over the arrow root. Stir it well and frequently -till cold; then put it into moulds and let it set to congeal.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">JAUNE-MANGE.—</h3> -<p class="runin">Put two ounces of isinglass into a -pint of water, and boil it till it has dissolved. Then strain it -into a porcelain skillet, and add to it half a pint of white wine; -the grated peel and juice of two large deep-coloured oranges; -half a pound of loaf-sugar; and the yolks only of eight eggs -that have been well beaten. Mix the whole thoroughly; -place it on hot coals and simmer it, stirring it all the time till -it boils hard. Then take it off directly, strain it, and put it -into moulds to congeal.</p> -</div> - - -<h3>CALVES' FOOT JELLY.</h3> -<p>The best calves' feet for jelly are those that have had the -hair removed by scalding, but are not skinned; the skin containing -a great deal of glutinous matter. In Philadelphia, -unskinned calves' feet are generally to be met with in the -lower or Jersey market.</p> - -<p>Boil a set of feet in four quarts of cold water; (if the feet -have been skinned allow but three quarts;) they should boil<span class="pagenum"><a name="Page_330" id="Page_330">[330]</a></span> -slowly till the liquid is reduced to two quarts or one half the -original quantity, and the meat has dropped in rags from the -bone. Then strain the liquid; measure and set it away in a -large earthen pan to get cold; and let it rest till next morning. -Then if you do not find it a firm cake of jelly, boil it over -again with an ounce of isinglass, and again set it away till -cold and congealed. Remove the sediment from the bottom -of the cake of jelly, and carefully scrape off all the fat. The -smallest bit of fat will eventually render it dull and cloudy. -Press some clean blotting paper all over it to absorb what -little grease may yet remain. Then cut the cake of jelly -into pieces, and put it into a porcelain kettle to melt over -the fire. To each quart allow a pound of broken up loaf-sugar, -a pint of Madeira wine, and a large glass of brandy; -three large sticks of the best Ceylon cinnamon broken -up, (if common cinnamon, use four sticks,) the grated peel -and juice of four large lemons; and lastly, the whites -of four eggs strained, but not beaten. In breaking the -eggs, take care to separate them so nicely that none of the -yellow gets into the white; as the smallest portion of yolk of -egg will prevent the jelly from being perfectly clear. Mix all -the ingredients well together, and put them to the jelly in -the kettle. Set it on the fire, and boil it hard for twenty -minutes, but do not stir it. Then throw in a tea-cup of cold -water, and boil it five minutes longer; then take the kettle -off the fire, and set it aside, keeping it closely covered for -half an hour; this will improve its clearness. Take a large -white flannel jelly-bag; suspend it by the strings to a wooden -frame made for such purposes, or to the legs of a table. Pour -in the mixture boiling hot, and when it is all in, close up the -mouth of the bag that none of the flavour may evaporate. -Hang it over a deep white dish or bowl, and let it drip slowly,<span class="pagenum"><a name="Page_331" id="Page_331">[331]</a></span> -but on no account squeeze the bag, as that will certainly make -the jelly dull and cloudy. If it is not clear the first time, -empty the bag, wash it, put in the jelly that has dripped into -the dish, and pass it through again. Repeat this till it is -clear. You may put it into moulds to congeal, setting them in -a cold place. When it is quite firm, wrap a cloth that has -been dipped in hot water, round the moulds to make the -jelly turn out easily. But it will look much better, and the -taste will be more lively, if you break it up after it has congealed, -and put it into a glass bowl, or heap it in jelly glasses. -Unless it is broken, its sparkling clearness shows to little -advantage.</p> - -<p>After the clear jelly has done dripping, you may return the -ingredients to the kettle, and warm them over again for about -five minutes. Then put them into the bag (which you may -now squeeze hard) till all the liquid is pressed out of it into -a second dish or bowl. This last jelly cannot, of course, -be clear, but it will taste very well, and may be eaten in the -family.</p> - -<p>A pound of the best raisins picked and washed, and boiled -with the other ingredients, is thought by many persons greatly -to improve the richness and flavour of calves' feet jelly. They -must be put in whole, and can be afterwards used for a -pudding.</p> - -<p>Similar jelly may be made of pigs' or sheep's feet: but it -is not so nice and delicate as that of calves.</p> - -<p>By boiling two sets, or eight calves' feet in five quarts of -water, you may be sure of having the jelly very firm. In -damp weather it is sometimes very difficult to get it to congeal -if you use but one set of feet; there is the same risk if -the weather is hot. In winter it may be made several days<span class="pagenum"><a name="Page_332" id="Page_332">[332]</a></span> -before it is to be eaten. In summer it will keep in ice for two -days; perhaps longer.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO PRESERVE CREAM.—</h3> -<p class="runin">Take four quarts of new -cream; it must be of the richest quality, and have no milk -mixed with it. Put it into a preserving kettle, and simmer it -gently over the fire; carefully taking off whatever scum may -rise to the top, till nothing more appears. Then stir, gradually, -into it four pounds of double-refined loaf-sugar that -has been finely powdered and sifted. Let the cream and -sugar boil briskly together half an hour; skimming it, if -necessary, and afterwards stirring it as long as it continues -on the fire. Put it into small bottles; and when it is cold, -cork it, and secure the corks with melted rosin. This cream, -if properly prepared, will keep perfectly good during a long -sea voyage.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ITALIAN CREAM.—</h3> -<p class="runin">Put two pints of cream into two -bowls. With one bowl mix six ounces of powdered loaf-sugar, -the juice of two large lemons, and two glasses of white -wine. Then add the other pint of cream, and stir the whole -very hard. Boil two ounces of isinglass with four small tea-cups -full of water, till it is reduced to one half. Then stir the -isinglass lukewarm into the other ingredients, and put them -into a glass dish to congeal.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CHOCOLATE CREAM.—</h3> -<p class="runin">Melt six ounces of scraped -chocolate and four ounces of white sugar in one pint of boiling -milk. Stir in an ounce of dissolved isinglass. When -the whole has boiled, pour it into a mould.</p> -</div> - -<p><span class="pagenum"><a name="Page_333" id="Page_333">[333]</a></span></p> - - -<h3>COLOURING FOR CONFECTIONARY.</h3> - -<div class="spaceafter"> -<h4 class="runin">RED.—</h4> -<p class="runin">Take twenty grains of cochineal, and fifteen grains -of cream of tartar finely powdered; add to them a piece of -alum the size of a cherry stone, and boil them with a jill of soft -water, in an earthen vessel, slowly, for half an hour. Then -strain it through muslin, and keep it tightly corked in a phial.</p> -</div> - - -<div class="spaceafter"> -<h4 class="runin">COCHINEAL FOR PRESENT USE.—</h4> -<p class="runin">Take two cents' -worth of cochineal. Lay it on a flat plate, and bruise it with -the blade of a knife. Put it into half a tea-cup of alcohol. -Let it stand a quarter of an hour, and then filter it through -fine muslin.</p> -</div> - - -<div class="spaceafter"> -<h4 class="runin">YELLOW COLOURING.—</h4> -<p class="runin">Take a little saffron, put it -into an earthen vessel with a very small quantity of cold soft -water, and let it steep till the colour of the infusion is a bright -yellow. Then strain it. The yellow seeds of lilies will -answer nearly the same purpose.</p> -</div> - - -<div class="spaceafter"> -<h4 class="runin">GREEN.—</h4> -<p class="runin">Take fresh spinach or beet leaves, and pound -them in a marble mortar. If you want it for immediate use, -take off the green froth as it rises, and mix it with the article -you intend to colour. If you wish to keep it a few days, take -the juice when you have pressed out a tea-cup full, and adding -to it a piece of alum the size of a pea, give it a boil in a -saucepan.</p> -</div> - - -<div class="spaceafter"> -<h4 class="runin">WHITE.—</h4> -<p class="runin">Blanch some almonds, soak them in cold -water, and then pound them to a smooth paste in a marble -mortar; adding at intervals a little rose water.</p> -</div> - -<p>Thick cream will communicate a white colour.</p> - -<p>These preparations may be used for jellies, ice creams, -blanc-mange, syllabubs, icing for cakes; and for various -articles of confectionary.</p> - - -<p><span class="pagenum"><a name="Page_334" id="Page_334">[334]</a></span></p> - -<div class="footnotes"><h3>FOOTNOTES:</h3> -<ol> -<li class="footnote"> - -<p><a name="Footnote-G" id="Footnote-G"></a> You may make the stock for blanc-mange without isinglass, by -boiling four calves' feet in two quarts of water till reduced one half, -and till the meat is entirely to rags. Strain it, and set it away till -next day. Then clear it from the fat and sediment; cut it into pieces, -and boil it with the cream and the other ingredients. When you -take it from the fire, and strain it into the pitcher, keep stirring it till -it gets cold.</p> -<span class="label">[<a title="Return to text." href="#Anchor-G">G</a>]</span> </li> - -</ol> -</div> - -<hr class="chap" /> - -<h2><a name="CAKES_ETC" id="CAKES_ETC">CAKES, ETC.</a></h2> - - -<h3>GENERAL OBSERVATIONS.</h3> -<p>Unless you are provided with proper and convenient -utensils and materials, the difficulty of preparing cakes will -be great, and in most instances a failure; involving disappointment, -waste of time, and useless expense. Accuracy in proportioning -the ingredients is indispensable; and therefore -scales and weights, and a set of tin measures (at least from a -quart down to a jill) are of the utmost importance. A large -sieve for flour is also necessary; and smaller ones for sugar -and spice. There should be a marble mortar, or one of lignum -vitæ, (the hardest of all wood;) those of iron (however well -tinned) are apt to discolour the articles pounded in them. Spice -may be ground in a mill kept exclusively for that purpose. -Every kitchen should be provided with spice-boxes. You -should have a large grater for lemon, cocoa-nut, &c., and a small -one for nutmeg. Butter and sugar cannot be stirred together -conveniently without a spaddle or spattle, which is a round stick -flattened at one end; and a deep earthen pan with sides nearly -straight. For beating eggs, you should have hickory rods or a -wire whip, and broad shallow earthen pans. Neither the eggs, -nor the butter and sugar should be beaten in tin, as the coldness -of the metal will prevent them from becoming light.</p> - -<p>For baking large cakes, the pans (whether of block tin or -earthen) should have straight sides; if the sides slope inward, -there will be much difficulty in icing the cake. Pans -with a hollow tube going up from the centre, are supposed to -diffuse the heat more equally through the middle of the cake. -Buns and some other cakes should be baked in square shallow<span class="pagenum"><a name="Page_335" id="Page_335">[335]</a></span> -pans of block tin or iron. Little tins for queen cakes, &c. are -most convenient when of a round or oval shape. All baking -pans, whether large or small, should be well greased with -fresh butter before the mixture is put into them, and should -be filled but little more than half. You should have at least -two dozen little tins, that a second supply may be ready for -the oven the moment the first is taken out. You will also -want tin cutters for cakes that are rolled out in dough.</p> - -<p>All the utensils should be cleaned and put away as soon as -they are done with. They should be all kept together, and, -if possible, not used for any other purposes.<a name="Anchor-H" id="Anchor-H"></a><a href="#Footnote-H" class="fnanchor" title="Go to footnote H.">[H]</a></p> - -<p>As it is always desirable that cake-making should be commenced -at an early hour, it is well on the day previous to -ascertain if all the materials are in the house; that there may -be no unnecessary delay from sending or waiting for them in -the morning. Wastefulness is to be avoided in every thing; -but it is utterly impossible that cakes can be good (or indeed -any thing else) without a liberal allowance of good materials. -Cakes are frequently rendered hard, heavy, and uneatable by -a misplaced economy in eggs and butter; or tasteless and -insipid for want of their due seasoning of spice, lemon, &c.</p> - -<p>Use no flour but the best superfine; if the flour is of inferior -quality, the cakes will be heavy, ill-coloured, and unfit to -eat. Even the best flour should always be sifted. No butter -that is not fresh and good, should ever be put into cakes; for -it will give them a disagreeable taste which can never be -disguised by the other ingredients. Even when of excellent -quality, the butter will be improved by washing it in cold<span class="pagenum"><a name="Page_336" id="Page_336">[336]</a></span> -water, and squeezing and pressing it. Except for gingerbread, -use only white sugar, (for the finest cakes the best loaf,) and -have it pulverized by pounding it in a mortar, or crushing it -on the pasteboard with the rolling-pin. It should then be -sifted. In mixing butter and sugar, sift the sugar into a deep -pan, cut up the butter in it, set it in a warm place to soften, -and then stir it very hard with the spaddle, till it becomes -quite light, and of the consistence of cream. In preparing -eggs, break them one at a time, into a saucer, that, in case -there should be a bad one among them, it may not spoil the -others. Put them into a broad shallow pan, and beat them -with rods or with a wire whisk, not merely till they froth, -but long afterwards, till the froth subsides, and they become -thick and smooth like boiled custard. White of egg by -itself may be beaten with small rods, or with a three-pronged -fork, or a broad knife. It is a very easy process, and should -be continued till the liquid is all converted into a stiff froth so -firm that it will not drop from the rods when held up. In -damp weather it is sometimes difficult to get the froth stiff.</p> - -<p>The first thing to be done in making cake, is to weigh or -measure all the ingredients. Next sift the flour, powder the -sugar, pound or grind the spice, and prepare the fruit; afterwards -mix and stir the butter and sugar, and lastly beat the -eggs; as, if allowed to stand any time, they will fall and -become heavy. When all the ingredients are mixed together, -they should be stirred very hard at the last; and (unless there -is yeast in the cake) the sooner it is put into the oven the -better. While baking, no air should be admitted to it, except -for a moment, now and then, when it is necessary to examine -if it is baking properly. For baking cakes, the best guide is -practice and experience; so much depending on the state of -the fire, that it is impossible to lay down any infallible rules.<span class="pagenum"><a name="Page_337" id="Page_337">[337]</a></span> -If you bake in a Dutch oven, let the lid be first heated by -standing it up before the fire; and cover the inside of the -bottom with sand or ashes, to temper the heat. For the same -purpose, when you bake in a stove, place bricks under the -pans. Sheets of iron without sides will be found very useful -for baking small flat cakes. For cakes of this description, the -fire should be brisk; if baked slowly, they will spread, lose -their shape, and run into each other. For all cakes, the heat -should be regular and even; if one part of the oven is cooler -than another, the cake will bake imperfectly, and have heavy -streaks through it. Gingerbread (on account of the molasses) -is more apt to scorch and burn than any other cake; therefore -it should be baked with a moderate fire.</p> - -<p>It is safest, when practicable, to send all large cakes to a -professional baker's; provided they can be put immediately -into the oven, as standing will spoil them. If you bake them -at home, you will find that they are generally done when they -cease to make a simmering noise; and when on probing them -to the bottom with a twig from a broom, or with the blade of -the knife, it comes out quite clean. The fire should then be -withdrawn, and the cake allowed to get cold in the oven. -Small cakes should be laid to cool on an inverted sieve. It -may be recommended to novices in the art of baking, to do -every thing in little tins or in very shallow pans; there being -then less risk than with a large thick cake. In mixing batter -that is to be baked in small cakes, use a less proportion of -flour.</p> - -<p>Small cakes should be kept closely covered in stone jars. -For large ones, you should have broad stone pans with close -lids, or else tin boxes. All cakes that are made with yeast, -should be eaten quite fresh; so also should sponge cake. -Some sorts may be kept a week; black cake much longer.</p> - -<p><span class="pagenum"><a name="Page_338" id="Page_338">[338]</a></span></p> - - -<h3>BLACK CAKE.</h3> -<p>Prepare two pounds of currants by picking them clean, -washing and draining them through a cullender, and then -spreading them out on a large dish to dry before the fire or in -the sun, placing the dish in a slanting position. Pick and -stone two pounds of the best raisins, and cut them in half. -Dredge the currants (when they are dry) and the raisins -thickly with flour to prevent them from sinking in the cake. -Grind or powder as much cinnamon as will make a large -gravy-spoonful when done; also a table-spoonful of mace and -four nutmegs; sift these spices, and mix them all together in -a cup. Mix together two large glasses of white wine, one of -brandy and one of rose water, and cut a pound of citron into -large slips. Sift a pound of flour into one pan, and a pound -of powdered loaf-sugar into another. Cut up among the -sugar a pound of the best fresh butter, and stir them to a -cream. Beat twelve eggs till perfectly thick and smooth, and -stir them gradually into the butter and sugar, alternately with -the flour. Then add by degrees, the fruit, spice and liquor, -and stir the whole very hard at the last. Then put the mixture -into a well-buttered tin pan with straight or perpendicular -sides. Put it immediately into a moderate oven, and bake it -at least six hours. When done, take it out and set it on -an inverted sieve to cool gradually. Ice it next morning; -first dredging the outside all over with flour, and then -wiping it with a towel. This will make the icing stick.</p> - - -<div class="spaceafter"> -<h3 class="runin">ICING.—</h3> -<p class="runin">A quarter of a pound of finely-powdered loaf-sugar, -of the whitest and best quality, is the usual allowance -to one white of egg. For the cake in the preceding receipt, -three quarters of a pound of sugar and the whites of three<span class="pagenum"><a name="Page_339" id="Page_339">[339]</a></span> -eggs will be about the proper quantity. Beat the white of -egg by itself till it stands alone. Have ready the powdered -sugar, and then beat it hard into the white of egg, till it -becomes thick and smooth; flavouring it as you proceed -with the juice of a lemon, or a little extract of roses. -Spread it evenly over the cake with a broad knife or a -feather; if you find it too thin, beat in a little more powdered -sugar. Cover with it thickly the top and sides of the -cake, taking care not to have it rough and streaky. When dry, -put on a second coat; and when that is nearly dry, lay on the -ornaments. You may flower it with coloured sugar-sand or -nonparels; but a newer and more elegant mode is to decorate -it with devices and borders in white sugar. These are put -on with a syringe, moving it skilfully, so as to form the -pattern. A little gum tragacanth should be mixed with -this icing.</p> -</div> - -<p>You may colour icing of a pale or deep yellow, by rubbing -the lumps of loaf-sugar (before they are powdered) upon the -outside of a large lemon or orange. This will also flavour -it finely.</p> - -<p>Almond icing, for a very fine cake, is made by mixing -gradually with the white of egg and sugar, some almonds, -half bitter and half sweet, that have been pounded in a mortar -with rose water to a smooth paste. The whole must be well -incorporated, and spread over the cake near half an inch thick. -It must be set in a cool oven to dry, and then taken out and -covered with a smooth plain icing of sugar and white of egg.</p> - -<p>Whatever icing is left, may be used to make maccaroons or -kisses.</p> - - -<div class="spaceafter"> -<h3 class="runin">POUND CAKE.—</h3> -<p class="runin">Prepare a table-spoonful of powdered -cinnamon, a tea-spoonful of powdered mace, and two nutmegs<span class="pagenum"><a name="Page_340" id="Page_340">[340]</a></span> -grated or powdered. Mix together in a tumbler, a glass of -white wine, a glass of brandy, and a glass of rose water. -Sift a pound of the finest flour into a broad pan, and powder a -pound of loaf-sugar. Put the sugar into a deep pan, and cut -up in it a pound of fresh butter. Warm them by the fire till -soft; and then stir them to a cream. When they are perfectly -light, add gradually the spice and liquor, a little at a time. -Beat ten eggs as light as possible, and stir them by degrees -into the mixture alternately with the flour. Then add the -juice of two lemons or three large oranges. Stir the -whole very hard; put it into a deep tin pan with straight or -upright sides, and bake it in a moderate oven from two to -three hours. If baked in a Dutch oven, take off the lid when -you have ascertained that the cake is quite done, and let it -remain in the oven to cool gradually. If any part is burnt, -scrape it off as soon as cold.</p> -</div> - -<p>It may be iced either warm or cool; first dredging the cake -with flour and then wiping it off. It will be best to put on two -coats of icing; the second coat not till the first is entirely dry. -Flavour the icing with essence of lemon, or with extract of -roses.</p> - -<p>This cake will be very delicate if made with a pound of -rice flour instead of wheat.</p> - - -<div class="spaceafter"> -<h3 class="runin">INDIAN POUND CAKE.—</h3> -<p class="runin">Sift a pint of fine yellow -Indian meal, and half a pint of wheat flour, and mix them -well together. Prepare a nutmeg beaten, and mixed with a -table-spoonful of powdered cinnamon. Stir together till very -light, half a pound of powdered white sugar; and half a pound -of fresh butter; adding the spice, with a glass of white wine, -and a glass of brandy. Having beaten eight eggs as light as -possible, stir them into the butter and sugar, a little at a time,<span class="pagenum"><a name="Page_341" id="Page_341">[341]</a></span> -in turn with the meal. Give the whole a hard stirring at -the last; put it into a well-buttered tin pan, and bake it about -two hours.</p> -</div> - -<p>This cake (like every thing else in which Indian meal is an -ingredient) should be eaten quite fresh; it is then very nice. -When stale, (even a day old,) it becomes dry and rough as -if made with saw-dust.</p> - - -<div class="spaceafter"> -<h3 class="runin">QUEEN CAKE.—</h3> -<p class="runin">Sift fourteen ounces of the finest flour, -being two ounces less than a pound. Cakes baked in little -tins, should have a smaller proportion of flour than those that -are done in large loaves. Prepare a table-spoonful of beaten -cinnamon, a tea-spoonful of mace, and two beaten nutmegs; -and mix them all together when powdered. Mix in a tumbler, -half a glass of white wine, half a glass of brandy, and half a -glass of rose water. Powder a pound of loaf-sugar, and sift -it into a deep pan; cut up in it a pound of fresh butter; warm -them by the fire, and stir them to a cream. Add gradually -the spice and the liquor. Beat ten eggs very light, and stir -them into the mixture in turn with the flour. Stir in the -juice of two lemons, and beat the whole very hard. Butter -some little tins; half fill them with the mixture; set them -into a brisk oven, and bake them about a quarter of an hour. -When done, they will shrink from the sides of the tins. -After you turn them out, spread them on an inverted sieve -to cool. If you have occasion to fill your tins a second time, -scrape and wipe them well before they are used again.</p> -</div> - -<p>Make an icing, flavoured with lemon juice or with extract -of roses; and spread two coats of it on the queen cakes. Set -them to dry in a warm place, but not near enough the fire to -discolour the icing and cause it to crack.</p> - -<p>Queen cakes are best the day they are baked.</p> - -<p><span class="pagenum"><a name="Page_342" id="Page_342">[342]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">FRUIT QUEEN CAKES.—</h3> -<p class="runin">Make them in the above -manner, with the addition of a pound of currants, (picked, -washed, dried, and floured,) and the juice and grated peel of -two large lemons, stirred in gradually at the last. Instead of -currants, you may put in sultana or seedless raisins, cut in -half and floured. You may substitute oranges for lemons.</p> -</div> - -<p>You may make a fruit pound cake in this manner.</p> - - -<div class="spaceafter"> -<h3 class="runin">LADY CAKE.—</h3> -<p class="runin">Take a quarter of a pound of shelled -bitter almonds, or peach-kernels. Put them into a bowl of -boiling water, (renewing the water as it cools,) and let them -lie in it till the skin peels off easily; then throw them, as -they are blanched, into a bowl of cold water, which will much -improve their whiteness. Pound them, one at a time, in a -mortar; pouring in frequently a few drops of rose water to -prevent them from oiling and being heavy. Cut up three -quarters of a pound of fresh butter into a whole pound of -powdered loaf-sugar. Having warmed it, stir it to a light -cream, and then add very gradually the pounded almonds, -beating them in very hard. Sift into a separate pan half -a pound and two ounces of flour, and beat in another pan to a -stiff froth, the whites only of seventeen eggs. Stir the flour -and the white of egg alternately into the pan of butter, sugar -and almonds, a very little at a time of each. Having beaten -the whole as hard as possible, put it into a buttered tin pan, -(a square one is best,) and set it immediately into a moderate -oven. Bake it about an hour, more or less, according to its -thickness. When cool, ice it, flavouring the icing with lemon -juice. It is best the day it is baked, and should -be eaten fresh. When you put it away wrap it in a thick -cloth.</p> -</div> - -<p>If you bake it in little tins, use two ounces less of flour.</p> - -<p><span class="pagenum"><a name="Page_343" id="Page_343">[343]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">SPANISH BUNS.—</h3> -<p class="runin">Cut up three quarters of a pound of -butter into a jill and a half or three wine glasses of rich unskimmed -milk, (cream will be still better,) and set the pan on -a stove or near the fire, till the butter becomes soft enough to -stir all through the milk with a knife; but do not let it get so -hot as to oil of itself. Then set it away in a cold place. Sift -into separate pans, a half pound and a quarter of a pound of -the finest flour; and having beaten four eggs as light as possible, -mix them with the milk and butter, and then pour the -whole into the pan that contains the half pound of flour. -Having previously prepared two grated nutmegs, and a table-spoonful -of powdered cinnamon and mace, stir them into the -mixture; adding six drops of extract of roses, or a large table-spoonful -of rose water. Add a wine glass and a half of the -best fresh yeast from a brewery. If you cannot procure -yeast of the very best quality, an attempt to make these buns -will most probably prove a failure, as the variety of other -ingredients will prevent them from rising unless the yeast is -as strong as possible. Before you put it in, skim off the thin -liquid or beer from the top, and then stir up the bottom. After -you have put in the yeast, add the sugar; stirring it well in, -a very little at a time. If too much sugar is put in at once, -the buns will be heavy. Lastly, sprinkle in the quarter of a -pound of flour that was sifted separately; and stir the whole -very hard. Put the mixture into a square pan well buttered, -and (having covered it with a cloth) place it in a corner of the -hearth to rise, which will require, perhaps, about five hours; -therefore these buns should always be made early in the day. -Do not bake it till the batter has risen to twice its original -quantity, and is covered on the top with bubbles; then set -the pan into a moderate oven, and bake it half an hour. -Let it get cool in the pan; then cut it into squares, and either<span class="pagenum"><a name="Page_344" id="Page_344">[344]</a></span> -ice them, (flavouring the icing with essence of lemon or -extract of roses,) or sift grated loaf-sugar thickly over them. -These buns (like all other cakes made with yeast) should be -eaten the day they are baked: as when stale, they fall and -become hard.</p> -</div> - -<p>In mixing them, you may stir in at the last half a pound of -raisins, stoned, chopped and floured; or half a pound of -currants. If you use fruit, put in half a wine glass more of -the yeast.</p> - - -<div class="spaceafter"> -<h3 class="runin">BATH BUNS.—</h3> -<p class="runin">Boil a little saffron in sufficient water to -cover it, till the liquid is of a bright yellow; then strain it, -and set it to cool. Rub half a pound of fresh butter into a -pound of sifted flour, and make it into a paste with four eggs -that have been well beaten, and a large wine glass of the best -and strongest yeast; adding the infusion of saffron to colour -it yellow. Put the dough into a pan, cover it with a cloth, -and set it before the fire to rise. When it is quite light, mix -into it a quarter of a pound of powdered and sifted loaf-sugar; -a grated nutmeg; and, if you choose, two or three -spoonfuls of carraway seeds. Roll out the dough into a -thick sheet, and divide it into round cakes with a cutter. -Strew the top of each bun with carraway comfits, and bake -them on flat tins buttered well. They should be eaten -the day they are baked, as they are not good unless quite -fresh.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">JELLY CAKE.—</h3> -<p class="runin">Sift three quarters of a pound of flour. -Stir to a cream a pound of butter and a pound of powdered -white sugar, and mix in half a tea-cup of rose water, and a -grated nutmeg, with a tea-spoonful of powdered cinnamon. -Beat ten eggs very light, and add them gradually to the mix<span class="pagenum"><a name="Page_345" id="Page_345">[345]</a></span>ture, -alternately with the flour; stirring the whole very hard. -Put your griddle into the oven of a stove; and when it is quite -hot, grease it with fresh butter tied in a clean rag, and set on -it a tin cake-ring, (about the size of a large dinner plate,) -greased also. Dip out two large table-spoonfuls and a half -of the cake batter; put it within the tin ring, and bake it -about five minutes (or a little longer) without turning it. -When it is done, take it carefully off; place it on a large dish -to cool; wipe the griddle, grease it afresh, and put on another -cake. Proceed thus till all the batter is baked. When the -cakes are cool, spread every one thickly over with grape jelly, -peach marmalade, or any other sweetmeat that is smooth and -thick; currant jelly will be found too thin, and is liable to run -off. Lay the cakes smoothly one on another, (each having a -layer of jelly or marmalade between,) and either grate loaf-sugar -over the top one, or ice it smoothly; marking the -icing with cross lines of coloured sugar-sand, all the lines -meeting at the centre so as to divide the cake, when cut, into -triangular or wedge-shaped slices. If you ice it, add the -juice of a lemon to the icing.</p> -</div> - -<p>Jelly cake should be eaten fresh. It is best the day it is -baked.</p> - -<p>You may bake small jelly cakes in muffin rings.</p> - - -<div class="spaceafter"> -<h3 class="runin">SPONGE CAKE.—</h3> -<p class="runin">Sift half a pound of flour,<a name="Anchor-I" id="Anchor-I"></a><a href="#Footnote-I" class="fnanchor" title="Go to footnote I.">[I]</a> and -powder a pound of the best loaf-sugar. Grate the yellow -rind and squeeze into a saucer the juice of three lemons. Beat -twelve eggs; and when they are as light as possible, beat -into them gradually and very hard the sugar, adding the -lemon, and beating the whole for a long time. Then by<span class="pagenum"><a name="Page_346" id="Page_346">[346]</a></span> -degrees, stir in the flour slowly and lightly; for if the flour -is stirred hard and fast into sponge cake, it will make it -porous and tough. Have ready buttered, a sufficient number -of little square tins, (the thinner they are the better,) half -fill them with the mixture; grate loaf-sugar over the top of -each; put them immediately into a quick oven, and bake them -about ten minutes; taking out one to try when you think they -are done. Spread them on an inverted sieve to cool. When -baked in small square cakes, they are generally called Naples -biscuits.</p> -</div> - -<p>If you are willing to take the trouble, they will bake much -nicer in little square paper cases, which you must make of -thick letter paper, turning up the sides all round, and pasting -together or sewing up the corners.</p> - -<p>If you bake the mixture in one large cake, (which is not -advisable unless you have had much practice in baking,) put -it into a buttered tin pan or mould, and set it directly into a -hot Dutch oven, as it will fall and become heavy if allowed -to stand. Keep plenty of live coals on the top, and under -the bottom till the cake has risen very high, and is of a fine -colour; then diminish the fire, and keep it moderate till the -cake is done. It will take about an hour. When cool, ice it; -adding a little lemon juice or extract of roses to the icing. -Sponge cake is best the day it is baked.</p> - -<p>Diet Bread is a foolish name for Sponge Cake.</p> - - -<div class="spaceafter"> -<h3 class="runin">ALMOND CAKE.—</h3> -<p class="runin">Blanch, and pound in a mortar -four ounces of shelled sweet almonds and two ounces of -shelled bitter ones; adding, as you proceed, sufficient rose-water -to make them light and white. Sift half a pound of -flour, and powder a pound of loaf-sugar. Beat thirteen eggs; -and when they are as light as possible, stir into them alter<span class="pagenum"><a name="Page_347" id="Page_347">[347]</a></span>nately -the almonds, sugar, and flour; adding a grated nutmeg. -Butter a large square pan; put in the mixture, and bake it -in a brisk oven about half an hour, less or more, according to -its thickness. When cool, ice it. It is best when eaten -fresh.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">COCOA-NUT CAKE.—</h3> -<p class="runin">Cut up and wash a cocoa-nut, -and grate as much of it as will weigh a pound. Powder a -pound of loaf-sugar. Beat fifteen eggs very light; and then -beat into them, gradually, the sugar. Then add by degrees -the cocoa-nut; and lastly, a handful of sifted flour. Stir the -whole very hard, and bake it either in a large tin pan, or in -little tins. The oven should be rather quick.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">WASHINGTON CAKE.—</h3> -<p class="runin">Stir together a pound of butter -and a pound of sugar; and sift into another pan a pound of -flour. Beat six eggs very light, and stir them into the butter -and sugar, alternately with the flour and a pint of rich milk or -cream; if the milk is sour it will be no disadvantage. Add -a glass of wine, a glass of brandy, a powdered nutmeg, and a -table-spoonful of powdered cinnamon. Lastly, stir in a small -tea-spoonful of soda, or sal-aratus, that has been melted -in tepid water; take care not to put in too much soda, -lest it give the cake an unpleasant taste. Stir the whole very -hard; put it into a buttered tin pan, (or into little tins,) and -bake it in a brisk oven. Wrapped in a thick cloth, this cake -will keep soft for a week.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CIDER CAKE.—</h3> -<p class="runin">Pick, wash, and dry a pound of currants, -and sprinkle them well with flour; and prepare two nutmegs -and a large table-spoonful of powdered cinnamon. Sift half a -pound and two ounces of flour. Stir together till very light,<span class="pagenum"><a name="Page_348" id="Page_348">[348]</a></span> -six ounces of fresh butter, and half a pound of powdered -white sugar; and add gradually the spice, with two wine -glasses of brandy, (or one of brandy and one of white wine.) -Beat four eggs very light, and stir them into the mixture alternately -with the flour. Add by degrees half a pint of brisk -cider; and then stir in the currants, a few at a time. Lastly, -a small tea-spoonful of pearl-ash or sal-aratus dissolved in a -little cider. Having stirred the whole very hard, put it in a -buttered tin pan, have the oven ready, and put in the cake -immediately. Bake it in a brisk oven an hour or more, according -to its thickness. Or you may bake it as little cakes, -putting it into small tins; in which case use but half a pound -of flour in mixing the batter.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ELECTION CAKE.—</h3> -<p class="runin">Make a sponge (as it is called) in -the following manner:—Sift into a pan two pounds and a half -of flour; and into a deep plate another pound. Take a second -pan, and stir two table-spoonfuls of the best West India -molasses into five jills or two tumblers and a half of strong -fresh yeast; adding a jill of water, warm, but not hot. Then -stir gradually into the yeast, &c. the pound of flour that you -have sifted separately. Cover it, and let it set by the fire -three hours to rise. While it is rising, prepare the other -ingredients, by stirring in a deep pan two pounds of fresh -butter and two pounds of powdered sugar, till they are quite -light and creamy; adding to them a table-spoonful of powdered -cinnamon; a tea-spoonful of powdered mace; and two -powdered nutmegs. Stir in also half a pint of rich milk. -Beat fourteen eggs till very smooth and thick, and stir them -gradually into the mixture, alternately with the two pounds -and a half of flour which you sifted first. When the sponge -is quite light, mix the whole together, and bake it in buttered<span class="pagenum"><a name="Page_349" id="Page_349">[349]</a></span> -tin pans in a moderate oven. It should be eaten fresh, as no -sweet cake made with yeast is so good after the first day. If -it is not probable that the whole will come into use on the day -it is baked, mix but half the above quantity.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">MORAVIAN SUGAR CAKE.—</h3> -<p class="runin">Cut up a quarter of a -pound of butter into a pint of rich milk, and warm it till the -butter becomes soft; then stir it about in the milk so as to mix -them well. Sift three quarters of a pound of flour (or a pint -and a half) into a deep pan, and making a hole in the middle -of it, stir in a large table-spoonful of the best brewer's yeast in -which a salt-spoonful of salt has been dissolved; and then -thin it with the milk and butter. Cover it, and set it near the -fire to rise. If the yeast is sufficiently strong, it will most -probably be light in two hours. When it is quite light, mix -with the dough two beaten eggs and three quarters of a -pound more of sifted flour; adding a tea-spoonful of oil -of cinnamon, and stirring it very hard. Butter a large -round baking pan, and put the mixture into it. Set it to rise -again, as before. Mix together five ounces or a large coffee-cup -of fine brown sugar; two ounces of butter; and two -table-spoonfuls of powdered cinnamon. When the dough is -thoroughly light, make deep incisions all over it, at equal distances, -and fill them with the mixture of butter, sugar and -cinnamon, pressing it hard down into the bottom of the holes, -and closing the dough a little at the top to prevent the seasoning -from running out. Strew some sugar over the top of the -cake; set it immediately into the oven, and bake it from -an hour and a half to two hours, or more, in a brisk oven -in proportion to its thickness. When cool, cut it into squares -This is a very good plain cake; but do not attempt it unless -you have excellent yeast.</p> -</div> - -<p><span class="pagenum"><a name="Page_350" id="Page_350">[350]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">HUCKLEBERRY CAKE.—</h3> -<p class="runin">Spread a quart of ripe -huckleberries on a large dish, and dredge them thickly with -flour. Mix together half a pint of milk; half a pint of molasses; -half a pint of powdered sugar; and half a pound of -butter. Warm them by the fire till the butter is quite soft -then stir them all together, and set them away till cold. Prepare -a large table-spoonful of powdered cloves and cinnamon -mixed. Beat five eggs very light, and stir them gradually into -the other ingredients; adding, by degrees, sufficient sifted flour -to make a thick batter. Then stir in a small tea-spoonful of -pearl-ash or dissolved sal-aratus. Lastly, add by degrees the -huckleberries. Put the mixture into a buttered pan, or into little -tins, and bake it in a moderate oven. It is best the second day.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">BREAD CAKE.—</h3> -<p class="runin">When you are making wheat bread, and -the dough is quite light and ready to bake, take out as much -of it as would make a twelve cent loaf, and mix with it a tea-cup -full of powdered sugar, and a tea-cup full of butter that -has been softened and stirred about in a tea-cup of warm -milk. Add also a beaten egg. Knead it very well, put it -into a square pan, dredged with flour, cover it, and set it near -the fire for half an hour. Then bake it in a moderate oven, -and wrap it in a thick cloth as soon as it is done. It is best -when fresh.</p> -</div> - - -<h3>FEDERAL CAKES.</h3> -<p>Sift two pounds of flour into a deep pan, and cut up in it -a pound of fresh butter; rub the butter into the flour with -your hands, adding by degrees, half a pound of powdered -white sugar; a tea-spoonful of powdered cinnamon; a beaten -nutmeg; a glass of wine or brandy, and two glasses of<span class="pagenum"><a name="Page_351" id="Page_351">[351]</a></span> -rose water. Beat four eggs very light; and add them to the -mixture with a salt-spoonful of soda melted in a little -lukewarm water. Mix all well together; add, if necessary, -sufficient cold water to make it into a dough just stiff enough -to roll out; knead it slightly, and then roll it out into a sheet -about half an inch thick. Cut it out into small cakes with a -tin cutter, or with the edge of a tumbler; dipping the cutter -frequently into flour, to prevent its sticking. Lay the cakes -in shallow pans buttered, or on flat sheets of tin, (taking care -not to let them touch, lest they should run into each other,) -and bake them of a light brown in a brisk oven. They are -best the second day.</p> - - -<div class="spaceafter"> -<h3 class="runin">SAVOY BISCUITS.—</h3> -<p class="runin">Take four eggs, and separate the -whites from the yolks. Beat the whites by themselves, to a -stiff froth; then add gradually the yolks, and beat them both -together for a long time. Next add by degrees half a pound -of the finest loaf-sugar, powdered and sifted, beating it in -very hard; and the juice of a lemon or orange. Lastly, stir -in a quarter of a pound of sifted flour, a little at a time. -Stir the whole very hard, and then with a spoon lay it on -sheets of white paper, forming it into thin cakes of an oblong -or oval shape. Take care not to place them too close to each -other, lest they run. Grate loaf-sugar over the top of each, -to assist in keeping them in shape. Have the oven quite -ready to put them in immediately. It should be rather brisk. -They will bake in a few minutes, and should be but slightly -coloured. They are sometimes called lady-fingers.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ALMOND MACCAROONS.—</h3> -<p class="runin">Take a pound of shelled -sweet almonds, and a quarter of a pound of shelled bitter -almonds. Blanch them in scalding water, mix them together<span class="pagenum"><a name="Page_352" id="Page_352">[352]</a></span>, -and pound them, one or two at a time, in a mortar to a very -smooth paste; adding frequently a little rose water to prevent -them from oiling and becoming heavy. Prepare a pound of -powdered loaf-sugar. Beat the whites of seven eggs to a -stiff froth, and then beat into it gradually the powdered sugar, -adding a table-spoonful of mixed spice, (nutmeg, mace, and -cinnamon.) Then mix in the pounded almonds, (which it is -best to prepare the day before,) and stir the whole very hard. -Form the mixture with a spoon into little round or oval cakes, -upon sheets of buttered white paper, and grate white sugar -over each. Lay the paper in square shallow pans, or on iron -sheets, and bake the maccaroons a few minutes in a brisk -oven, till of a pale brown. When cold, take them off the -papers.</p> -</div> - -<p>It will be well to try two or three first, and if you find them -likely to lose their shape and run into each other, you may -omit the papers and make the mixture up into little balls with -your hands well floured; baking them in shallow tin pans -slightly buttered.</p> - -<p>You may make maccaroons with icing that is left from a -cake; adding pounded almonds &c.</p> - - -<div class="spaceafter"> -<h3 class="runin">COCOA-NUT MACCAROONS.—</h3> -<p class="runin">Beat to a stiff froth the -whites of six eggs, and then beat into it very hard a pound of -powdered loaf-sugar. Mix with it a pound of grated cocoa-nut, -or sufficient to make a stiff paste. Then flour your hands, -and make it up into little balls. Lay them on sheets of buttered -white paper, and bake them in a brisk oven; first grating -loaf-sugar over each. They will be done in a few minutes.</p> -</div> - -<p>Maccaroons may be made in a similar manner of pounded -cream-nuts, ground-nuts, filberts, or English walnuts.</p> - -<p><span class="pagenum"><a name="Page_353" id="Page_353">[353]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">WHITE COCOA-NUT CAKES.—</h3> -<p class="runin">Break up a cocoa-nut; -peel, and wash the pieces in cold water, and grate them. Mix -in the milk of the nut and some powdered loaf-sugar, and then -form the grated cocoa-nut into little balls upon sheets of white -paper. Make them all of a regular and handsome form, and -touch the top of each with a spot of red sugar-sand. Do not -bake them, but place them to dry for twenty-four hours, in a -warm room where nothing is likely to disturb them.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">COCOA-NUT JUMBLES.—</h3> -<p class="runin">Grate a large cocoa-nut. -Rub half a pound of butter into a pound of sifted flour, and -wet it with three beaten eggs, and a little rose water. Add -by degrees the cocoa-nut, so as to form a stiff dough. Flour -your hands and your paste-board, and dividing the dough into -equal portions, make the jumbles with your hands into long -rolls, and then curl them round and join the ends so as to form -rings. Grate loaf-sugar over them; lay them in buttered -pans, (not so near as to run into each other,) and bake them -in a quick oven from five to ten minutes.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">COMMON JUMBLES.—</h3> -<p class="runin">Sift a pound of flour into a large -pan. Cut up a pound of butter into a pound of powdered -white sugar, and stir them to a cream. Beat six eggs till -very light, and then pour them all at once into the pan of -flour; next add the butter and sugar, with a large table-spoonful -of mixed mace and cinnamon, two grated nutmegs, -and the juice of two lemons, or a wine glass of rose -water. When all the ingredients are in, stir the mixture very -hard with a broad knife. Having floured your hands and -spread some flour on the paste-board, make the dough into -long rolls, (all of equal size,) and form them into rings by -joining the two ends very nicely. Lay them on buttered<span class="pagenum"><a name="Page_354" id="Page_354">[354]</a></span> -tins, and bake them in a quick oven from five to ten minutes. -Grate sugar over them when cool.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">APEES.—</h3> -<p class="runin">Rub a pound of fresh butter into two pounds -of sifted flour, and mix in a pound of powdered white sugar, -a grated nutmeg, a table-spoonful of powdered cinnamon, -and four large table-spoonfuls of carraway seeds. Add a -wine glass of rose water, and mix the whole with sufficient -cold water to make it a stiff dough. Roll it out into a large -sheet about a third of an inch in thickness, and cut it into -round cakes with a tin cutter or with the edge of a tumbler. -Lay them in buttered pans, and bake them in a quick oven, -(rather hotter at the bottom than at the top,) till they are of a -very pale brown.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">WHITE CUP CAKE.—</h3> -<p class="runin">Measure one large coffee cup of -cream or rich milk, (which, for this cake, is best when sour,) -one cup of fresh butter; two cups of powdered white sugar; -and four cups of sifted flour. Stir the butter and sugar together -till quite light; then by degrees add the cream, alternately -with half the flour. Beat five eggs as light as possible, -and stir them into the mixture, alternately with the -remainder of the flour. Add a grated nutmeg and a large -tea-spoonful of powdered cinnamon, with rose water to -your taste. Lastly, stir in a very small tea-spoonful -of sal-aratus or pearl-ash, melted in a little tepid water. -Having stirred the whole very hard, put it into little tins; -set them in a moderate oven, and bake them about twenty -minutes.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">KISSES.—</h3> -<p class="runin">Powder a pound of the best loaf-sugar. Beat -to a strong froth the whites of eight eggs, and when it is stiff<span class="pagenum"><a name="Page_355" id="Page_355">[355]</a></span> -enough to stand alone, beat into it the powdered sugar, (a -tea-spoonful at a time,) adding the juice of two lemons, or of -two large oranges. Having beaten the whole very hard, -drop it in oval or egg-shaped heaps upon sheets of white -paper, smoothing them with a broad knife dipped in cold -water. Place them in a moderate oven, (if it is too cool -they will not rise, but will flatten and run into each other,) -and bake them till coloured of a very pale brown. Then take -them off the papers very carefully, place two bottoms (or -flat sides) together so as to unite them in an oval ball, and -lay them on their sides to cool. You may scoop out a little -from the under-surface of each, and put in some jelly. Then -stick the flat sides together.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">MARMALADE CAKE.—</h3> -<p class="runin">Make a batter as for queen-cake, -and bake it in small tin rings on a griddle. Beat white of -egg, and powdered loaf-sugar according to the preceding receipt, -flavouring it with lemon. When the batter is baked into -cakes, and they are quite cool, spread over each a thick layer -of marmalade, and then heap on with a spoon the icing or -white of egg and sugar. Pile it high, and set the cakes in a -moderate oven till the icing is coloured of a very pale brown.</p> -</div> - -<p>Instead of small ones you may bake the whole in one large -cake.</p> - - -<div class="spaceafter"> -<h3 class="runin">SECRETS.—</h3> -<p class="runin">Take glazed paper of different colours, and -cut it into squares of equal size, fringing two sides of each. -Have ready, burnt almonds, chocolate nuts, and bonbons or -sugar-plums of various sorts; and put one in each paper -with a folded slip containing two lines of verse; or what will -be much more amusing, a conundrum with the answer. Twist<span class="pagenum"><a name="Page_356" id="Page_356">[356]</a></span> -the coloured paper so as entirely to conceal their contents, -leaving the fringe at each end. This is the most easy, but -there are various ways of cutting and ornamenting these envelopes.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">SCOTCH CAKE.—</h3> -<p class="runin">Rub three quarters of a pound of -butter into a pound of sifted flour; mix in a pound of powdered -sugar, and a large table-spoonful of powdered cinnamon. -Mix it into a dough with three well beaten eggs. Roll it out -into a sheet; cut it into round cakes, and bake them in a quick -oven; they will require but a few minutes.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">SCOTCH QUEEN CAKE—</h3> -<p class="runin">Melt a pound of butter by -putting it into a skillet on hot coals. Then set it away to -cool. Sift two quarts of oatmeal into a deep pan, and mix -with it a pound of powdered sugar and a table-spoonful of -powdered cinnamon and mace. Make a hole in the middle, -put in the melted butter, and mix it with a knife till you have -formed of the whole a lump of dough. If it is too stiff, -moisten it with a little rose water. Knead it well, and roll -it out into a large oval sheet, an inch thick. Cut it down the -middle, and then across, so as to divide it into four cakes. -Prick them with a fork, and crimp or scollop the edges neatly. -Lay them in shallow pans; set them in a quick oven and -bake them of a light brown. This cake will keep a week -or two.</p> -</div> - -<p>You may mix in with the dough half a pound of currants, -picked, washed, and dried.</p> - - -<div class="spaceafter"> -<h3 class="runin">HONEY CAKES.—</h3> -<p class="runin">Take a quart of strained honey, half -a pound of fresh butter, and a small tea-spoonful of pearl-ash -dissolved in a little sour milk. Add by degrees as much<span class="pagenum"><a name="Page_357" id="Page_357">[357]</a></span> -sifted flour as will make a stiff paste. Work the whole well -together. Roll it out about half an inch thick. Cut it into -cakes with the edge of a tumbler or with a tin cake-cutter. -Lay them on buttered tins and bake them with rather a brisk -fire, but see that they do not burn.</p> -</div> - - -<h3>WAFER CAKES.</h3> -<p>Mix together half a pound of powdered sugar, and a quarter -of a pound of butter; and add to them six beaten eggs. Then -beat the whole very light; stirring into it as much sifted -flour as will make a stiff batter; a powdered nutmeg, and a -tea-spoonful of cinnamon; and the juice of a lemon, or a -table-spoonful of rose water. The batter must be very smooth -when it is done, and without a single lump. Heat your wafer -iron on both sides by turning it in the fire; but do not allow -it to get too hot. Grease the inside with butter tied in a rag, -(this must be repeated previous to the baking of every cake,) -and put in the batter, allowing to each wafer two large table-spoonfuls, -taking care not to stir up the batter. Close the -iron, and when one side is baked, turn it on the other; open -it occasionally to see if the wafer is doing well. They should -be coloured of a light brown. Take them out carefully with -a knife. Strew them with powdered sugar, and roll them up -while warm, round a smooth stick, withdrawing it when they -grow cold. They are best the day after they are baked.</p> - -<p>If you are preparing for company, fill up the hollow of the -wafers with whipt cream, and stop up the two ends with preserved -strawberries, or with any other small sweetmeat.</p> - - -<div class="spaceafter"> -<h3 class="runin">WONDERS, OR CRULLERS.—</h3> -<p class="runin">Rub half a pound of -butter into two pounds of sifted flour, mixing in three quarters<span class="pagenum"><a name="Page_358" id="Page_358">[358]</a></span> -of a pound of powdered sugar. Add a tea-spoonful of powdered -cinnamon, and a grated nutmeg, with a large table-spoonful -of rose water. Beat six eggs very light, and stir -them into the mixture. Mix it with a knife into a soft paste. -Then put it on the paste-board, and roll it out into a sheet an -inch thick. If you find it too soft, knead in a little more flour, -and roll it out over again. Cut it into long slips with a -jagging iron, or with a sharp knife, and twist them into -various fantastic shapes. Have ready on hot coals, a skillet -of boiling lard; put in the crullers and fry them of a light -brown, turning them occasionally by means of a knife and -fork. Take them out one by one on a perforated skimmer, -that the lard may drain off through the holes. Spread them -out on a large dish, and when cold grate white sugar over -them.</p> -</div> - -<p>They will keep a week or more.</p> - - -<div class="spaceafter"> -<h3 class="runin">DOUGH NUTS.—</h3> -<p class="runin">Take two deep dishes, and sift three -quarters of a pound of flour into each. Make a hole in the -centre of one of them, and pour in a wine glass of the best -brewer's yeast; mix the flour gradually into it, wetting it -with lukewarm milk; cover it, and set it by the fire to rise -for about two hours. This is setting a sponge. In the mean -time, cut up five ounces of butter into the other dish of flour, -and rub it fine with your hands; add half a pound of powdered -sugar, a tea-spoonful of powdered cinnamon, a grated nutmeg, -a table-spoonful of rose water, and a half pint of milk. Beat -three eggs very light, and stir them hard into the mixture. -Then when the sponge is perfectly light, add it to the other -ingredients, mixing them all thoroughly with a knife. Cover -it, and set it again by the fire for another hour. When it is -quite light, flour your paste-board, turn out the lump of dough,<span class="pagenum"><a name="Page_359" id="Page_359">[359]</a></span> -and cut it into thick diamond shaped cakes with a jagging iron. -If you find the dough so soft as to be unmanageable, mix in a -little more flour; but not else. Have ready a skillet of boiling -lard; put the dough-nuts into it, and fry them brown; -and when cool grate loaf-sugar over them. They should be -eaten quite fresh, as next day they will be tough and heavy; -therefore it is best to make no more than you want for immediate -use. The New York Oley Koeks are dough-nuts with -currants and raisins in them.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">WAFFLES.—</h3> -<p class="runin">Put two pints of rich milk into separate -pans. Cut up and melt in one of them a quarter of a pound -of butter, warming it slightly; then, when it is melted, stir -it about, and set it away to cool. Beat eight eggs till very -light, and mix them gradually into the other pan of milk, -alternately with half a pound of flour. Then mix in by degrees -the milk that has the butter in it. Lastly, stir in a -large table-spoonful of strong fresh yeast. Cover the pan, -and set it near the fire to rise. When the batter is quite light, -heat your waffle-iron, by putting it among the coals of a clear -bright fire; grease the inside with butter tied in a rag, and -then put in some batter. Shut the iron closely, and when the -waffle is done on one side, turn the iron on the other. Take -the cake out by slipping a knife underneath; and then heat -and grease the iron for another waffle. Send them to table -quite hot, four or six on a plate; having buttered them and -strewed over each a mixture of powdered cinnamon, and -white sugar. Or you may send the sugar and cinnamon in a -little glass bowl.</p> -</div> - -<p>In buying waffle-irons, do not choose those broad shallow -ones that are to hold four at a time; as the waffles baked in -them are too small, too thin, and are never of a good shape.<span class="pagenum"><a name="Page_360" id="Page_360">[360]</a></span> -The common sort that bake but two at once are much the -best. They should be of a deep well-cut pattern.</p> - - -<div class="spaceafter"> -<h3 class="runin">NEW YORK COOKIES.—</h3> -<p class="runin">Take a half-pint or a tumbler -full of cold water, and mix it with half a pound of powdered -white sugar. Sift three pounds of flour into a large pan, and -cut up in it a pound of butter; rub the butter very fine into -the flour. Add a grated nutmeg, and a tea-spoonful of powdered -cinnamon, with a wine glass of rose water. Work in -the sugar, and make the whole into a stiff dough, adding, if -necessary, a little cold water. Dissolve a tea-spoonful of -soda in just enough tepid water to cover it; and mix -it in at the last. Take the lump of dough out of the pan, and -knead it on the paste-board till it becomes quite light. Then -roll it out rather more than half an inch thick, and cut it into -square cakes with a jagging iron or with a sharp knife. -Stamp the surface of each with a cake print. Lay them in -buttered pans, and bake them of a light brown in a brisk oven.</p> -</div> - -<p>They are similar to what are called New Year's cakes, and -will keep two or three weeks.</p> - -<p>In mixing the dough, you may add three table-spoonfuls of -carraway seeds.</p> - - -<div class="spaceafter"> -<h3 class="runin">SUGAR BISCUIT.—</h3> -<p class="runin">Wet a pound of sugar with two large -tea-cups full of milk; and rub a pound of butter into two -pounds of flour; adding a table-spoonful of cinnamon, or a -handful of carraway seeds. Mix in the sugar, add a tea-spoonful -of soda dissolved, and make the whole into a -stiff dough. Knead it, and then roll it out into a sheet about -half an inch thick. Beat it on both sides with the rolling-pin, -and then cut it out with the edge of a tumbler into round cakes. -Prick them with a fork, lay them in buttered pans, and bake<span class="pagenum"><a name="Page_361" id="Page_361">[361]</a></span> -them light brown in a quick oven. You may colour them -yellow by mixing in with the other ingredients a little of the -infusion of saffron. These are the hard sugar-biscuits.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">RUSKS.—</h3> -<p class="runin">Sift three pounds of flour into a large pan, and -rub into it half a pound of butter, and half a pound of sugar. -Beat two eggs very light, and stir them into a pint and a half -of milk, adding two table-spoonfuls of rose water, and three -table-spoonfuls of the best and strongest yeast. Make a hole -in the middle of the flour, pour in the liquid, and gradually -mix the flour into it till you have a thick batter. Cover it, -and set it by the fire to rise. When it is quite light, put it -on your paste-board and knead it well. Then divide it into -small round cakes and knead each separately. Lay them very -near each other in shallow iron pans that have been sprinkled -with flour. Prick the top of each rusk with a fork, and set -them by the fire to rise again for half an hour or more. When -they are perfectly light, bake them in a moderate oven. They -are best when fresh. Soft sugar-biscuits are made the same way.</p> -</div> - -<p>You can convert them into what are called Hard Rusks, -or Tops and Bottoms, by splitting them in half, and putting -them again into the oven to harden and crisp.</p> - - -<div class="spaceafter"> -<h3 class="runin">MILK BISCUIT.—</h3> -<p class="runin">Cut up three quarters of a pound of -butter in a quart of milk, and set it near the fire to warm, till -the butter becomes soft; then with a knife, mix it thoroughly -with the milk, and set it away to cool. Afterwards stir in -two wine glasses of strong fresh yeast, and add by degrees as -much sifted flour as will make a dough just stiff enough to -roll out. As soon as it is mixed, roll it into a thick sheet, -and cut it out into round cakes with the edge of a tumbler or -a wine glass. Sprinkle a large iron pan with flour; lay the<span class="pagenum"><a name="Page_362" id="Page_362">[362]</a></span> -biscuits in it, cover it and set it to rise near the fire. When -the biscuits are quite light, knead each one separately; prick -them with a fork, and set them again in a warm place for -about half an hour. When they are light again, bake them in -a moderate oven. They should be eaten fresh, and pulled -open with the fingers, as splitting them with a knife will -make them heavy.</p> -</div> - - -<h3>WHITE GINGERBREAD.</h3> -<p>Sift two pounds of flour into a deep pan, and rub into it -three quarters of a pound of butter; then mix in a pound of -common white sugar powdered; and three table-spoonfuls of -the best white ginger. Having beaten four eggs very light, -mix them gradually with the other ingredients in the pan, and -add a small tea-spoonful of pearl-ash melted in a wine glass -of sour milk. Stir the whole as hard as possible. Flour -your paste-board; lay the lump of dough upon it, and roll it -out into a sheet an inch thick; adding more flour if necessary. -Butter a large shallow square pan. Lay the dough into it, -and bake it in a moderate oven. When cold, cut it into -squares. Or you may cut it out into separate cakes with a jagging -iron, previous to baking. You must be careful not to lay -them too close together in the pan, lest they run into each other.</p> - - -<div class="spaceafter"> -<h3 class="runin">COMMON GINGERBREAD.—</h3> -<p class="runin">Cut up a pound of butter -in a quart of West India molasses, which must be perfectly -sweet; sugar-house molasses will make it hard and -heavy. Warm it slightly, just enough to melt the butter. -Crush with the rolling-pin, on the paste-board, half a pound -of brown sugar, and add it by degrees to the molasses and -butter; then stir in three table-spoonfuls of ginger, a large<span class="pagenum"><a name="Page_363" id="Page_363">[363]</a></span> -tea-spoonful of powdered cloves, and a tea-spoonful of powdered -cinnamon. Add gradually sufficient flour to make a -dough stiff enough to roll out easily; and lastly, a small tea-spoonful -of pearl-ash melted in a little sour milk. Mix and -stir the dough very hard with a spaddle, or a wooden spoon; -but do not knead it. Then divide it with a knife into equal -portions; and, having floured your hands, roll it out on the -paste-board into long even strips. Place them in shallow -tin pans, that have been buttered; either laying the strips -side by side in straight round sticks, (uniting them at both -ends,) or coil them into rings one within another, as you see -them at the cake shops. Bake them in a brisk oven, taking -care that they do not burn; gingerbread scorching sooner than -any other cake.</p> -</div> - -<p>To save time and trouble, you may roll out the dough into -a sheet near an inch thick, and cut it into round flat cakes -with a tin cutter, or with the edge of a tumbler.</p> - -<p>Ground ginger loses much of its strength by keeping. -Therefore it will be frequently found necessary to put in more -than the quantity given in the receipt.</p> - - -<div class="spaceafter"> -<h3 class="runin">GINGERBREAD NUTS.—</h3> -<p class="runin">Rub half a pound of butter -into a pound and a half of sifted flour; and mix in half a -pound of brown sugar, crushed fine with the rolling-pin. Add -three table-spoonfuls of ginger, a tea-spoonful of powdered -cloves, and a tea-spoonful of powdered cinnamon. Stir in a -pint of molasses, and the grated peel of a large lemon, but -not the juice, as you must add at the last a very small tea-spoonful -of pearl-ash dissolved in tepid water, and pearl-ash -entirely destroys the taste of lemon-juice and of every -other acid. Stir the whole mixture very hard with a spaddle -or with a wooden spoon, and make it into a lump of dough<span class="pagenum"><a name="Page_364" id="Page_364">[364]</a></span> -just stiff enough to roll out into a sheet about half an inch -thick. Cut it out into small cakes about the size of a quarter -dollar; or make it up, with your hands well floured, into little -round balls, flattening them on the top. Lay them in buttered -pans, and bake them in a moderate oven. They will keep -several weeks. Use West India molasses.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">FRANKLIN CAKE.—</h3> -<p class="runin">Mix together a pint of molasses, -and half a pint of milk, and cut up in it half a pound of -butter. Warm them just enough to melt the butter, and -then stir in six ounces of brown sugar; adding three table-spoonfuls -of ginger, a table-spoonful of powdered cinnamon, -a tea-spoonful of powdered cloves, and a grated nutmeg. -Beat seven eggs very light, and stir them gradually into the -mixture, in turn with a pound and two ounces of flour. Add, -at the last, the grated peel and juice of two large lemons -or oranges; the peel grated very fine. This gingerbread -requires no pearl-ash. Stir the mixture very hard; put it -into little queen-cake tins, well buttered; and bake it in a -moderate oven. It is best the second day, and will keep soft -a week. Use West India molasses.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">GINGER PLUM CAKE.—</h3> -<p class="runin">Stone a pound and a half of -raisins, and cut them in two. Wash and dry half a pound of -currants. Sift into a pan two pounds of flour. Put into -another pan a pound of brown sugar, (rolled fine,) and cut up -in it a pound of fresh butter. Stir the butter and sugar to a -cream, and add to it two table-spoonfuls of the best ginger, -one table-spoonful of powdered cinnamon; and one of powdered -cloves. Then beat six eggs very light, and add them -gradually to the butter and sugar, in turn with the flour and a -quart of molasses. Lastly, stir in a tea-spoonful of pearl-ash<span class="pagenum"><a name="Page_365" id="Page_365">[365]</a></span> -dissolved in lukewarm water and add by degrees the fruit, -which must be well dredged with flour. Stir all very hard; -put the mixture into a buttered pan, and bake it in a moderate -oven. Use West India molasses.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">MOLASSES CANDY.—</h3> -<p class="runin">Mix a pound of the best brown -sugar with two quarts of West India molasses, (which must -be perfectly sweet,) and boil it in a preserving kettle over a -moderate fire for three hours, skimming it well, and stirring -it frequently after the scum has ceased to rise; taking care -that it does not burn. Have ready the grated rind and the -juice of three lemons, and stir them into the molasses after -it has boiled about two hours and a half; or you may substitute -the juice and rind of three large oranges. The flavour -of the lemon will all be boiled out if it is put in too soon. -The mixture should boil at least three hours, that it may be -crisp and brittle when cold. If it is taken off the fire too soon, -or before it has boiled sufficiently, it will not congeal, but will -be tough and ropy, and must be boiled over again. It will -cease boiling of itself when it is thoroughly done. Then take -it off the fire; have ready a square tin pan; put the mixture -into it, and set it away to cool. The pan should be buttered.</p> -</div> - -<p>You may make molasses candy with almonds blanched and -slit into pieces; stir them in by degrees after the mixture has -boiled two hours and a half. Or you may blanch a quart of -ground-nuts and put them in instead of the almonds.</p> - - -<div class="spaceafter"> -<h3 class="runin">NOUGAT.—</h3> -<p class="runin">Blanch a pound of shelled sweet almonds; -and with an almond-cutter, or a sharp penknife, split each -almond into two slips. Spread them over a large dish, and -place them in a gentle oven. Powder two pounds of the best -loaf-sugar, and put it into a preserving pan without a drop of<span class="pagenum"><a name="Page_366" id="Page_366">[366]</a></span> -water. Set it on a chafing-dish over a slow fire, or on a hot -stove, and stir it with a wooden spoon till the heat has entirely -dissolved it. Then take the almonds out of the oven, and mix -with them the juice of two or three lemons. Put them into -the sugar a few at a time, and let them simmer till it becomes -a thick stiff paste, stirring it hard all the while. Have ready -a mould, or a square tin pan, greased all over the inside with -sweet oil; put the mixture into it; smooth it evenly, and set -it in a cold place to harden. When almost hard cut it into -long slips.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">LEMON DROPS.—</h3> -<p class="runin">Squeeze some lemon-juice into a pan. -Pound in a mortar some of the best loaf-sugar, and then sift it -through a very fine sieve. Mix it with the lemon-juice, making -it so thick that you can scarcely stir it. Put it into a porcelain -saucepan, set it on hot coals, and stir it with a wooden -spoon five minutes or more. Then take off the pan, and with -the point of a knife drop the liquid on writing paper. When -cold, the drops will easily come off.</p> -</div> - -<p>Peppermint drops may be made as above, substituting for -the lemon-juice essence of peppermint.</p> - -<p>Orange drops may be made in the same manner.</p> - - -<p><span class="pagenum"><a name="Page_367" id="Page_367">[367]</a></span></p> - -<div class="footnotes"><h3>FOOTNOTES:</h3> -<ol> -<li class="footnote"> - -<p><a name="Footnote-H" id="Footnote-H"></a> Hickory rods, spaddles, etc. can be obtained by bespeaking them -at a turner's. -</p> -<p> -Apple-corers are sold by tinners.</p> -<span class="label">[<a title="Return to text." href="#Anchor-H">H</a>]</span> </li> - -<li class="footnote"> - -<p><a name="Footnote-I" id="Footnote-I"></a> Sponge cake may be made with rice flour.</p> -<span class="label">[<a title="Return to text." href="#Anchor-I">I</a>]</span> </li> -</ol> -</div> - - -<hr class="chap" /> - -<h2><a name="WARM_CAKES_FOR_BREAKFAST" id="WARM_CAKES_FOR_BREAKFAST">WARM CAKES FOR BREAKFAST -AND TEA.</a></h2> - - -<h3>BUCKWHEAT CAKES.</h3> -<p>Take a quart of buckwheat meal, mix with it a tea-spoonful -of salt, and add a handful of Indian meal. Pour two table-spoonfuls -of the best brewer's yeast into the centre of the meal. -Then mix it with lukewarm water till it becomes a batter. -Cover it, put it in a warm place and set it to rise; it will take -about three hours. When it is quite light, and covered with -bubbles, it is fit to bake. Put your griddle over the fire, and -let it get quite hot before you begin. Grease it well with a -piece of butter tied in a rag. Then dip out a large ladle full -of the batter and bake it on the griddle; turning it with a -broad wooden paddle. Let the cakes be of large size, and -even at the edges. Ragged edges to batter cakes look very -badly. Butter them as you take them off the griddle. Put -several on a plate, and cut them across in six pieces.</p> - -<p>Grease the griddle anew, between baking each cake.</p> - -<p>If your batter has been mixed over night and is found to be -sour in the morning, melt in warm water a piece of pearl-ash -the size of a grain of corn, or a little larger; stir it into the batter; -let it set half an hour, and then bake it. The pearl-ash will -remove the sour taste, and increase the lightness of the cakes.</p> - - -<div class="spaceafter"> -<h3 class="runin">FLANNEL CAKES.—</h3> -<p class="runin">Put a table-spoonful of butter into -a quart of milk, and warm them together till the butter has -melted; then stir it well, and set it away to cool. Beat five -eggs as light as possible, and stir them into the milk in turn<span class="pagenum"><a name="Page_368" id="Page_368">[368]</a></span> -with three pints of sifted flour; add a small tea-spoonful of -salt, and a large table-spoonful and a half of the best fresh -yeast. Set the pan of batter near the fire to rise; and if the -yeast is good, it will be light in three hours. Then bake it on -a griddle in the manner of buckwheat cakes. Send them to -table hot, and cut across into four pieces. This batter may be -baked in waffle-irons. If so, send to table with the cakes -powdered white sugar and cinnamon.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">INDIAN BATTER CAKES.—</h3> -<p class="runin">Mix together a quart of -sifted Indian meal, (the yellow meal is best for all purposes,) -and a handful of wheat flour. Warm a quart of milk, and stir -into it a small tea-spoonful of salt, and two large table-spoonfuls -of the best fresh yeast. Beat three eggs very light, and -stir them gradually into the milk in turn with the meal. Cover -it, and set it to rise for three or four hours. When quite light, -bake it on a griddle in the manner of buckwheat cakes. Butter -them, cut them across, and send them to table hot, with molasses -in a sauce-boat.</p> -</div> - -<p>If the batter should chance to become sour before it is -baked, stir in about a salt-spoonful of pearl-ash dissolved in a -little lukewarm water; and let it set half an hour longer -before it is baked.</p> - - -<div class="spaceafter"> -<h3 class="runin">INDIAN MUSH CAKES.—</h3> -<p class="runin">Pour into a pan three pints -of cold water, and stir gradually into it a quart of sifted Indian -meal which has been mixed with half a pint of wheat flour, -and a small tea-spoonful of salt. Give it a hard stirring at -the last. Have ready a hot griddle, and bake the batter -immediately, in cakes about the size of a saucer. Send them -to table piled evenly, but not cut. Eat them with butter or -molasses.</p> -</div> - -<p><span class="pagenum"><a name="Page_369" id="Page_369">[369]</a></span></p> - -<p>This is the most economical and expeditious way of making -soft Indian cakes; but it cannot be recommended as the best. -It will be some improvement to mix the meal with milk rather -than water.</p> - - -<div class="spaceafter"> -<h3 class="runin">JOHNNY CAKE.—</h3> -<p class="runin">Sift a quart of Indian meal into a -pan; make a hole in the middle, and pour in a pint of warm -water. Mix the meal and water gradually into a batter, -adding a small tea-spoonful of salt. Beat it very hard, and -for a long time, till it becomes quite light. Then spread it -thick and even on a stout piece of smooth board. Place it -upright on the hearth before a clear fire, with a flat iron or -something of the sort to support the board behind, and bake it -well. Cut it into squares, and split and butter them hot.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">INDIAN FLAPPERS.—</h3> -<p class="runin">Have ready a pint of sifted Indian -meal, mixed with a handful of wheat flour, and a small tea-spoonful -of salt. Beat four eggs very light, and stir them by -degrees into a quart of milk, in turn with the meal. They -can be made in a very short time, and should be baked as -soon as mixed, on a hot griddle; allow a large ladle full of -batter to each cake, and make them all of the same size. -Send them to table hot, buttered and cut in half.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">INDIAN MUFFINS.—</h3> -<p class="runin">Sift and mix together a pint and a -half of yellow Indian meal, and a handful of wheat flour. -Melt a quarter of a pound of fresh butter in a quart of milk. -Beat four eggs very light, and stir into them alternately (a -little at a time of each) the milk when it is quite cold, -and the meal; adding a small tea-spoonful of salt. The -whole must be beaten long and hard. Then butter some<span class="pagenum"><a name="Page_370" id="Page_370">[370]</a></span> -muffin rings; set them on a hot griddle, and pour some of the -batter into each.</p> -</div> - -<p>Send the muffins to table hot, and split them by pulling -them open with your fingers, as a knife will make them -heavy. Eat them with butter, molasses or honey.</p> - - -<div class="spaceafter"> -<h3 class="runin">WATER MUFFINS.—</h3> -<p class="runin">Put four table-spoonfuls of fresh -strong yeast into a pint of lukewarm water. Add a little salt; -about a small tea-spoonful; then stir in gradually as much -sifted flour as will make a thick batter. Cover the pan, and -set it in a warm place to rise. When it is quite light, and -your griddle is hot, grease and set your muffin rings on it; -having first buttered them round the inside. Dip out a ladle -full of the batter for each ring, and bake them over a quick -fire. Send them to table hot, and split them by pulling them -open with your hands.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">COMMON MUFFINS.—</h3> -<p class="runin">Having melted three table-spoonfuls -of fresh butter in three pints of warm milk, set it away -to cool. Then beat three eggs as light as possible, and stir -them gradually into the milk when it is quite cold; adding a -tea-spoonful of salt. Stir in by degrees enough of sifted flour -to make a batter as thick as you can conveniently beat it; and -lastly, add two table-spoonfuls of strong fresh yeast from -the brewery. Cover the batter and set it in a warm place to -rise. It should be light in about three hours. Having heated -your griddle, grease it with some butter tied in a rag; grease -your muffin rings round the inside, and set them on the griddle. -Take some batter out of the pan with a ladle or a large spoon, -pour it lightly into the rings, and bake the muffins of a light -brown. When done, break or split them open with your -fingers; butter them and send them to table hot.</p> -</div> - -<p><span class="pagenum"><a name="Page_371" id="Page_371">[371]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">SODA BISCUITS.—</h3> -<p class="runin">Melt half a pound of butter in a pint -of warm milk, adding a tea-spoonful of soda; and stir in by -degrees half a pound of sugar. Then sift into a pan two -pounds of flour; make a hole in the middle; pour in the milk, -&c., and mix it with the flour into a dough. Put it on your -paste-board, and knead it long and hard till it becomes very -light. Roll it out into a sheet half an inch thick. Cut it into -little round cakes with the top of a wine glass, or with a tin -cutter of that size; prick the tops; lay them on tins sprinkled -with flour, or in shallow iron pans; and bake them of a light -brown in a quick oven; they will be done in a few minutes. -These biscuits keep very well.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">A SALLY LUNN.—</h3> -<p class="runin">This cake is called after the inventress. -Sift into a pan a pound and a half of flour. Make a -hole in the middle, and put in two ounces of butter warmed in -a pint of milk, a salt-spoonful of salt, three well-beaten eggs, -and two table-spoonfuls of the best fresh yeast. Mix the -flour well into the other ingredients, and put the whole into a -square tin pan that has been greased with butter. Cover it, -set it in a warm place, and when it is quite light, bake it in a -moderate oven. Send it to table hot, and eat it with butter.</p> -</div> - -<p>Or, you may bake it on a griddle, in small muffin rings, -pulling the cakes open and buttering them when brought to -table.</p> - - -<div class="spaceafter"> -<h3 class="runin">SHORT CAKES.—</h3> -<p class="runin">Rub three quarters of a pound of fresh -butter into a pound and a half of sifted flour; and make it into -a dough with a little cold water. Roll it out into a sheet half -an inch thick, and cut it into round cakes with the edge of a -tumbler. Prick them with a fork; lay them in a shallow iron<span class="pagenum"><a name="Page_372" id="Page_372">[372]</a></span> -pan sprinkled with flour, and bake them in a moderate oven -till they are brown. Send them to table hot; split and butter -them.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">TEA BISCUIT.—</h3> -<p class="runin">Melt a quarter of a pound of fresh butter -in a quart of warm milk, and add a salt-spoonful of salt. Sift -two pounds of flour into a pan, make a hole in the centre, and -put in three table-spoonfuls of the best brewer's yeast. Add -the milk and butter and mix it into a stiff paste. Cover it -and set it by the fire to rise. When quite light, knead it well, -roll it out an inch thick, and cut it into round cakes with the -edge of a tumbler. Prick the top of each with a fork; lay -them in buttered pans and bake them light brown. Send them -to table warm, and split and butter them.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">RICE CAKES.—</h3> -<p class="runin">Pick and wash half a pint of rice, and -boil it very soft. Then drain it, and let it get cold. Sift a -pint and a half of flour over the pan of rice, and mix in a -quarter of a pound of butter that has been warmed by the fire, -and a salt-spoonful of salt. Beat five eggs very light, and -stir them gradually into a quart of milk. Beat the whole very -hard, and bake it in muffin rings, or in waffle-irons. Send -them to table hot, and eat them with butter, honey, or -molasses.</p> -</div> - -<p>You may make these cakes of rice flour instead of mixing -together whole rice and wheat flour.</p> - - -<div class="spaceafter"> -<h3 class="runin">CREAM CAKES.—</h3> -<p class="runin">Having beaten three eggs very light, -stir them into a quart of cream alternately with a quart of -sifted flour; and add one wine glass of strong yeast, and a -salt-spoon of salt. Cover the batter, and set it near the fire -to rise. When it is quite light, stir in a large table-spoonful<span class="pagenum"><a name="Page_373" id="Page_373">[373]</a></span> -of butter that has been warmed by the fire. Bake the cakes -in muffin rings, and send them to table hot, split with your -fingers, and buttered.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">FRENCH ROLLS.—</h3> -<p class="runin">Sift a pound of flour into a pan, and -rub into it two ounces of butter; mix in the whites only of -three eggs, beaten to a stiff froth, and a table-spoonful of -strong yeast; add sufficient milk to make a stiff dough, and a -salt-spoonful of salt. Cover it and set it before the fire to -rise. It should be light in an hour. Then put it on a paste-board, -divide it into rolls, or round cakes; lay them in a -floured square pan, and bake them about ten minutes in a -quick oven.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">COMMON ROLLS.—</h3> -<p class="runin">Sift two pounds of flour into a pan, -and mix with it a tea-spoonful of salt. Warm together a jill -of water and a jill of milk. Make a hole in the middle of the -pan of flour; mix with the milk and water a jill of the best -yeast, and pour it into the hole. Mix into the liquid enough -of the surrounding flour to make a thin batter, which you must -stir till quite smooth and free from lumps. Then strew a -handful of flour over the top, and set it in a warm place to rise -for two hours or more. When it is quite light, and has cracked -on the top, make it into a dough with some more milk and -water. Knead it well for ten minutes. Cover it, and set it -again to rise for twenty minutes. Then make the dough into -rolls or round balls. Bake them in a square pan, and send -them to table hot, cut in three, buttered and put together -again.</p> -</div> - -<p><span class="pagenum"><a name="Page_374" id="Page_374">[374]</a></span></p> - - -<h3>BREAD.</h3> -<p>Take one peck or two gallons of fine wheat flour, and sift -it into a kneading trough, or into a small clean tub, or a -large broad earthen pan; and make a deep hole in the middle -of the heap of flour, to begin the process by what is called -setting a sponge. Have ready half a pint of warm water, -which in summer should be only lukewarm, but even in -winter it must not be hot or boiling, and stir it well into half -a pint of strong fresh yeast; (if the yeast is home-made you -must use from three quarters to a whole pint;) then pour -it into the hole in the middle of the flour. With a spoon -work in the flour round the edges of the liquid, so as to bring -in by degrees sufficient flour to form a thin batter, which must -be well stirred about, for a minute or two. Then take a handful -of flour, and scatter it thinly over the top of this batter, so -as to cover it entirely. Lay a warmed cloth over the whole, -and set it to rise in a warm place; in winter put it nearer the -fire than in summer. When the batter has risen so as to -make cracks in the flour on the top, scatter over it three or -four table-spoonfuls (not more) of fine salt, and begin to form -the whole mass into a dough; commencing round the hole -containing the batter, and pouring as much soft water as is -necessary to make the flour mix with the batter; the water -must never be more than lukewarm. When the whole is well -mixed, and the original batter which is to give fermentation -to the dough is completely incorporated with it, knead it hard, -turning it over, pressing it, folding it, and working it thoroughly -with your clenched hands for twenty minutes or half an hour; -or till it becomes perfectly light and stiff. The goodness of<span class="pagenum"><a name="Page_375" id="Page_375">[375]</a></span> -bread depends much on the kneading, which to do well requires -strength and practice. When it has been sufficiently -worked, form the dough into a lump in the middle of the -trough or pan, and scatter a little dry flour thinly over it: then -cover it, and set it again in a warm place to undergo a farther -fermentation; for which, if all has been done rightly, about -twenty minutes or half an hour will be sufficient.</p> - -<p>The oven should be hot by the time the dough has remained -twenty minutes in the lump. If it is a brick oven it should -be heated by faggots or small light wood, allowed to remain -in till burnt down into coals. When the bread is ready, clear -out the coals, and sweep and wipe the floor of the oven clean. -Introduce nothing wet into the oven, as it may crack the -bricks when they are hot. Try the heat of the bottom by -throwing in some flour; and if it scorches and burns black, do -not venture to put in the bread till the oven has had time to -become cooler.</p> - -<p>Put the dough on the paste-board, (which must be sprinkled -with flour,) and divide it into loaves, forming them of a good -shape. Place them in the oven, and close up the door, which -you may open once or twice to see how the bread is going on. -The loaves will bake in from two hours and a half to three -hours, or more, according to their size. When the loaves are -done, wrap each in a clean coarse towel, and stand them up -on end to cool slowly. It is a good way to have the cloths -previously made damp by sprinkling them plentifully with -water, and letting them lie awhile rolled up tightly. This -will make the crust of the bread less dry and hard. Bread -should be kept always wrapped in a cloth, and covered from -the air in a box or basket with a close lid. Unless you have -other things to bake at the same time, it is not worth while to -heat a brick oven for a small quantity of bread. Two or three<span class="pagenum"><a name="Page_376" id="Page_376">[376]</a></span> -loaves can be baked very well in a stove, (putting them into -square iron pans,) or in a Dutch oven.<a name="Anchor-J" id="Anchor-J"></a><a href="#Footnote-J" class="fnanchor" title="Go to footnote J.">[J]</a></p> - -<p>If the bread has been mixed over night (which should never -be done in warm weather) and is found, on tasting it, to be -sour in the morning, melt a tea-spoonful of pearl-ash in a little -milk-warm water, and sprinkle it over the dough; let it set half -an hour, and then knead it. This will remove the acidity, and -rather improve the bread in lightness. If dough is allowed -to freeze it is totally spoiled. All bread that is sour, heavy, -or ill-baked is not only unpalatable, but extremely unwholesome, -and should never be eaten. These accidents so frequently -happen when bread is made at home by careless, -unpractised or incompetent persons, that families who live in -cities or towns will generally risk less and save more, by -obtaining their bread from a professional baker.</p> - -<p>If you like a little Indian in your wheat bread, prepare rather -a larger quantity of warm water for setting the sponge; stirring -into the water, while it is warming, enough of sifted Indian -meal to make it like thin gruel. Warm water that has had -pumpkin boiled in it is very good for bread.</p> - -<p>Strong fresh yeast from the brewery should always be used -in preference to any other. If the yeast is home-made, or not -very strong and fresh, double or treble the quantity mentioned -in the receipt will be necessary to raise the bread. On the -other hand, if too much yeast is put in, the bread will be -disagreeably bitter.<a name="Anchor-K" id="Anchor-K"></a><a href="#Footnote-K" class="fnanchor" title="Go to footnote K.">[K]</a></p> - -<p><span class="pagenum"><a name="Page_377" id="Page_377">[377]</a></span></p> - -<p>You may take off a portion of the dough that has been prepared -for bread, make it up into little round cakes or rolls, and -bake them for breakfast or tea.</p> - - -<div class="spaceafter"> -<h3 class="runin">BRAN BREAD.—</h3> -<p class="runin">Sift into a pan three quarts of unbolted -wheat meal. Stir a jill of strong yeast, and a jill of molasses -into a quart of soft water, (which must be warm but not hot,) -and add a small tea-spoonful of pearl-ash, or sal-aratus. Make -a hole in the heap of flour, pour in the liquid, and proceed in -the usual manner of making bread. This quantity may be -made into two loaves. Bran bread is considered very wholesome; -and is recommended to persons afflicted with dyspepsia.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">RYE AND INDIAN BREAD.—</h3> -<p class="runin">Sift two quarts of rye, -and two quarts of Indian meal, and mix them well together. -Boil three pints of milk; pour it boiling hot upon the meal; -add two tea-spoonfuls of salt, and stir the whole very hard. -Let it stand till it becomes of only a lukewarm heat, and then -stir in half a pint of good fresh yeast; if from the brewery -and quite fresh, a smaller quantity will suffice. Knead the -mixture into a stiff dough, and set it to rise in a pan. Cover it -with a thick cloth that has been previously warmed, and set -it near the fire. When it is quite light, and has cracked -all over the top, make it into two loaves, put them into a -moderate oven, and bake them two hours and a half.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">COMMON YEAST.—</h3> -<p class="runin">Put a large handful of hops into two -quarts of boiling water, which must then be set on the fire -again, and boiled twenty minutes with the hops. Have ready -in a pan three pints of sifted flour; strain the liquid, and pour -half of it on the flour. Let the other half stand till it becomes<span class="pagenum"><a name="Page_378" id="Page_378">[378]</a></span> -cool, and then mix it gradually into the pan with the flour, &c. -Then stir into it half a pint of good strong yeast, fresh from -the brewery if possible; if not, use some that was left of the -last making. You may increase the strength by stirring into -your yeast before you bottle it, four or five large tea-spoonfuls -of brown sugar, or as many table-spoonfuls of molasses.</p> -</div> - -<p>Put it into clean bottles, and cork them loosely till the fermentation -is over. Next morning put in the corks tightly, -and set the bottles in a cold place. When you are going to -bottle the yeast it will be an improvement to place two or -three raisins at the bottom of each bottle. It is best to make -yeast very frequently; as, with every precaution, it will -scarcely keep good a week, even in cold weather. If you are -apprehensive of its becoming sour, put into each bottle a lump -of pearl-ash the size of a hazle-nut.</p> - - -<div class="spaceafter"> -<h3 class="runin">BRAN YEAST.—</h3> -<p class="runin">Mix a pint of wheat bran, and a handful -of hops with a quart of water, and boil them together -about twenty minutes. Then strain it through a sieve into a -pan; when the liquid becomes only milk-warm, stir into it -four table-spoonfuls of brewer's yeast, and two of brown -sugar, or four of molasses. Put it into a wooden bowl, cover -it, and set it near the fire for four or five hours. Then bottle -it, and cork it tightly next day.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">PUMPKIN YEAST.—</h3> -<p class="runin">Pare a fine ripe pumpkin, and cut -it into pieces. Put them into a kettle with a large handful of -hops, and as much water as will cover them. Boil them till -the pumpkin is soft enough to pass through a cullender. -Having done this, put the pulp into a stone jar, adding half a -pint of good strong yeast to set it into a fermentation. The -yeast must be well stirred into the pumpkin. Leave the jar<span class="pagenum"><a name="Page_379" id="Page_379">[379]</a></span> -uncovered till next day; then secure it tightly with a cork. -If pumpkin yeast is well made, and of a proper consistence, -neither too thick nor too thin, it will keep longer than any -other.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">BAKER'S YEAST.—</h3> -<p class="runin">To a gallon of soft water put two -quarts of wheat bran, one quart of ground malt, (which may -be obtained from a brewery,) and two handfuls of hops. Boil -them together for half an hour. Then strain it through a -sieve, and let it stand till it is cold; after which put to it two -large tea-cups of molasses, and half a pint of strong yeast. -Pour it into a stone jug, and let it stand uncorked till next -morning. Then pour off the thin liquid from the top, and -cork the jug tightly. When you are going to use the yeast, -if it has been made two or three days, stir in a little pearl-ash -dissolved in warm water, allowing a lump the size of a hickory-nut -to a pint of yeast. This will correct any tendency to sourness, -and make the yeast more brisk.</p> -</div> - - -<h3>TO MAKE BUTTER.</h3> -<p>Scald your milk pans every day after washing them; and -let them set till the water gets cold. Then wipe them with a -clean cloth. Fill them all with cold water half an hour before -milking time, and do not pour it out till the moment before -you are ready to use the pans. Unless all the utensils are -kept perfectly sweet and nice, the cream and butter will never -be good. Empty milk-pans should stand all day in the sun.</p> - -<p>When you have strained the milk into the pans, (which -should be broad and shallow,) place them in the spring-house, -setting them down in the water. After the milk has stood<span class="pagenum"><a name="Page_380" id="Page_380">[380]</a></span> -twenty-four hours, skim off the cream, and deposite it in a -large deep earthen jar, commonly called a crock, which must -be kept closely covered, and stirred up with a stick at least -twice a day, and whenever you add fresh cream to it. This -stirring is to prevent the butter from being injured by the skin -that will gather over the top of the cream.</p> - -<p>You should churn at least twice a week, for if the cream is -allowed to stand too long, the butter will inevitably have a -bad taste. Add to the cream the strippings of the milk.</p> - -<p>Butter of only two or three days gathering is the best. With -four or five good cows, you may easily manage to have a -churning every three days. If your dairy is on a large scale, -churn every two days.</p> - -<p>Have your churn very clean, and rinse and cool it with cold -water. A barrel churn is best; though a small upright one, -worked by a staff or dash, will do very well where there are -but one or two cows.</p> - -<p>Strain the cream from the crock into the churn, and put on -the lid. Move the handle slowly in warm weather, as churning -too fast will make the butter soft. When you find that -the handle moves heavily and with great difficulty, the butter -has come; that is, it has separated from the thin fluid and -gathered into a lump, and it then is not necessary to churn -any longer. Take it out with a wooden ladle, and put it into -a small tub or pail. Squeeze and press it hard with the ladle, -to get out all that remains of the milk. Add a little salt, and -then squeeze and work it for a long time. If any of the milk -is allowed to remain in, it will speedily turn sour and spoil -the butter. Set it away in a cool place for three hours, and -then work it over again.<a name="Anchor-L" id="Anchor-L"></a><a href="#Footnote-L" class="fnanchor" title="Go to footnote L.">[L]</a> Wash it in cold water; weigh<span class="pagenum"><a name="Page_381" id="Page_381">[381]</a></span> -it; make it up into separate pounds, smoothing and shaping -it; and clap each pound on your wooden butter print, dipping -the print every time in cold water. Spread a clean linen -cloth on a bench in the spring-house; place the butter on it, -and let it set till it becomes perfectly hard. Then wrap each -pound in a separate piece of linen that has been dipped in cold -water.</p> - -<p>Pour the buttermilk into a clean crock, and place it in the -spring-house, with a saucer to dip it out with. Keep the pot -covered. The buttermilk will be excellent the first day; but -afterwards it will become too thick and sour. Winter buttermilk -is never very palatable.</p> - -<p>Before you put away the churn, wash and scald it well; -and the day that you use it again, keep it for an hour or more -filled with cold water.</p> - -<p>In cold weather, churning is a much more tedious process -than in summer, as the butter will be longer coming. It is -best then to have the churn in a warm room, or near the fire.</p> - -<p>If you wish to prepare the butter for keeping a long time, -take it after it has been thoroughly well made, and pack it -down tightly into a large jar. You need not in working it, -add more salt than if the butter was to be eaten immediately. -But preserve it by making a brine of fine salt, dissolved in -water. The brine must be strong enough to bear up an egg -on the surface without sinking. Strain the brine into the jar, -so as to be about two inches above the butter. Keep the jar -closely covered, and set it in a cool place.</p> - -<p>When you want any of the butter for use, take it off evenly -from the top; so that the brine may continue to cover it at a -regular depth.</p> - -<p>This receipt for making butter is according to the method -in use at the best farm-houses in Pennsylvania, and if exactly<span class="pagenum"><a name="Page_382" id="Page_382">[382]</a></span> -followed will be found very good. The badness of butter is -generally owing to carelessness or mismanagement; to keeping -the cream too long without churning; to want of cleanliness -in the utensils; to not taking the trouble to work it sufficiently; -or to the practice of salting it so profusely as to render -it unpleasant to the taste, and unfit for cakes or pastry. -All these causes of bad butter are inexcusable, and can easily -be avoided. Unless the cows have been allowed to feed where -there are bitter weeds or garlic, the milk cannot naturally have -any disagreeable taste, and therefore the fault of the butter -must be the fault of the maker. Of course, the cream is much -richer where the pasture is fine and luxuriant; and in winter, -when the cows have only dry food, the butter must be consequently -whiter and more insipid than in the grazing season. -Still, if properly made, even winter butter cannot taste badly.</p> - -<p>Many economical housekeepers always buy for cooking, -butter of inferior quality. This is a foolish practice; as when -it is bad, the taste will predominate through all attempts to -disguise it, and render every thing unpalatable with which it -is combined. As the use of butter is designed to improve and -not to spoil the flavour of cookery, it is better to omit it altogether, -and to substitute something else, unless you can procure -that which is good. Lard, suet, beef-drippings, and -sweet oil, may be used in the preparation of various dishes; -and to eat with bread or warm cakes, honey, molasses, or -stewed fruit, &c. are far superior to bad butter.</p> - - -<h3>CHEESE.</h3> -<p>In making <em>good</em> cheese, skim milk is never used. The -milk should either be warm from the cow or heated to that -temperature over the fire. When the rennet is put in, the<span class="pagenum"><a name="Page_383" id="Page_383">[383]</a></span> -heat of the milk should be from 90° to 96°. Three quarts of -milk will yield, on an average, about a pound of cheese. In infusing -the rennet, allow a quart of lukewarm water, and a table-spoonful -of salt to a piece about half the size of your hand. -The rennet must soak all night in the water before it can be -fit for use. In the morning (after taking as much of it as you -want) put the rennet water into a bottle and cork it tightly. -It will keep the better for adding to it a wine glass of brandy -If too large a proportion of rennet is mixed with the milk, the -cheese will be tough and leathery.</p> - -<p>To make a very good cheese, take three buckets of milk -warm from the cow, and strain it immediately into a large tub -or kettle. Stir into it half a tea-cupful of infusion of rennet -or rennet-water; and having covered it, set it in a warm -place for about half an hour, or till it becomes a firm curd. -Cut the curd into squares with a large knife, or rather with a -wooden slitting-dish, and let it stand about fifteen minutes. -Then break it up fine with your hands, and let it stand a -quarter of an hour longer. Then pour off from the top as much -of the whey as you can; tie up the curd in a linen cloth or bag, -and hang it up to drain out the remainder of the whey; setting -a pan under it to catch the droppings. After all the whey is -drained out, put the curd into the cheese-tray, and cut it again -into slices; chop it coarse; put a cloth about it; place it in -the cheese-hoop or mould, and set it in the screw press for -half an hour, pressing it hard.<a name="Anchor-M" id="Anchor-M"></a><a href="#Footnote-M" class="fnanchor" title="Go to footnote M.">[M]</a> Then take it out; chop the -curd very fine; add salt to your taste; and put it again into<span class="pagenum"><a name="Page_384" id="Page_384">[384]</a></span> -the cheese-hoop with a cloth about it, and press it again. You -must always wet the cloth all over to prevent its sticking to -the cheese, and tearing the surface. Let it remain in the -press till next morning, when you must take it out and turn -it; then wrap it in a clean wet cloth, and replace it in the -press, where it must remain all day. On the following morning -again take out the cheese; turn it, renew the cloth, and -put it again into the press. Three days pressing will be -sufficient.</p> - -<p>When you finally take it out of the press, grease the cheese -all over with lard, and put it on a clean shelf in a dry dark -room, or in a wire safe. Wipe, grease, and turn it carefully -every day. If you omit this a single day the cheese will -spoil. Keep the shelf perfectly clean, and see that the cheese -does not stick to it. When the cheese becomes firm, you may -omit the greasing; but continue to rub it all over every day -with a clean dry cloth. Continue this for five or six weeks; -the cheese will then be fit to eat.</p> - -<p>The best time for making cheese is when the pasture is in -perfection.</p> - -<p>You may enrich the colour of the cheese by a little anatto -or arnotta; of which procure a small quantity from the druggist, -powder it, tie it in a muslin rag, and hold it in the -warm milk, (after it is strained,) pressing out the colouring -matter with your fingers, as laundresses press their indigo or -blue rag in the tub of water. Anatto is perfectly harmless.</p> - -<p>After they begin to dry, (or ripen, as it is called,) it is the -custom in some dairy-farms, to place the cheeses in the haystack, -and keep them there among the hay for five or six -weeks. This is said greatly to improve their consistence and -flavour. Cheeses are sometimes ripened by putting them every -day in fresh grass.</p> - -<p><span class="pagenum"><a name="Page_385" id="Page_385">[385]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">SAGE CHEESE.—</h3> -<p class="runin">Take some of the young top leaves of -the sage plant, and pound them in a mortar till you have extracted -the juice. Put the juice into a bowl, wipe out the mortar, put -in some spinach leaves, and pound them till you have an equal -quantity of spinach juice. Mix the two juices together, and -stir them into the warm milk immediately after you have put -in the rennet. You may use sage juice alone; but the spinach -will greatly improve the colour; besides correcting the bitterness -of the sage.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">STILTON CHEESE.—</h3> -<p class="runin">Having strained the morning's -milk, and skimmed the cream from the milk of the preceding -evening, mix the cream and the new milk together while the -latter is quite warm, and stir in the rennet-water. When the -curd has formed, you must not break it up, (as is done with -other cheese,) but take it out all at once with a wooden skimming -dish, and place it on a sieve to drain gradually. While -it is draining, keep pressing it gently till it becomes firm and -dry. Then lay a clean cloth at the bottom of a wooden cheese-hoop -or mould, which should have a few small holes bored in -the bottom. The cloth must be large enough for the end to -turn over the top again, after the curd is put in. Place it in -the press for two hours; turn it, (putting a clean cloth under -it,) and press it again for six or eight hours. Then turn it -again, rub the cheese all over with salt, and return it to the -press for fourteen hours. Should the edges of the cheese -project, they must be pared off.</p> -</div> - -<p>When you take it finally out of the press, bind it round -tightly with a cloth, (which must be changed every day when -you turn the cheese,) and set it on a shelf or board. Continue -the cloths till the cheese is firm enough to support -itself: rubbing or brushing the outside every day when you<span class="pagenum"><a name="Page_386" id="Page_386">[386]</a></span> -turn it. After the cloths are left off, continue to brush the -cheese every day for two or three months; during which time -it may be improved by keeping it covered all round, under and -over, with grass, which must be renewed every day, and -gathered when quite dry after the dew is off. Keep the -cheese and the grass between two large plates.</p> - -<p>A Stilton cheese is generally made of a small size, seldom -larger in circumference than a dinner plate, and about four or -five inches thick. They are usually put up for keeping, in -cases of sheet lead, fitting them exactly. There is no cheese -superior to them in richness and mildness.</p> - -<p>Cream cheeses (as they are generally called) may be made -in this manner. They are always eaten quite fresh, while the -inside is still somewhat soft. They are made small, and are -sent to table whole, cut across into triangular slices like a pie -or cake. After they become fit to eat, they will keep good but a -day or two, but they are considered while fresh very delicious.</p> - - -<div class="spaceafter"> -<h3 class="runin">COTTAGE CHEESE.—</h3> -<p class="runin">This is that preparation of milk -vulgarly called Smear Case. Take a pan of milk that has -just began to turn sour; cover it, and set it by the fire till it -becomes a curd. Pour off the whey from the top, and tie up -the curd in a pointed linen bag, and hang it up to drain; setting -something under it to catch the droppings. Do not -squeeze it. Let it drain all night, and in the morning put the -curd into a pan, (adding some rich cream,) and work it very -fine with a spoon, chopping and pressing it till about the consistence -of a soft bread pudding. To a soup plate of the fine -curd put a tea-spoonful of salt, and a piece of butter about the -size of a walnut; mixing all thoroughly together. Having -prepared the whole in this manner, put it into a stone or china -vessel; cover it closely, and set it in a cold place till tea time.</p> -</div> - -<p><span class="pagenum"><a name="Page_387" id="Page_387">[387]</a></span></p> - -<p>You may make it of milk that is entirely sweet by forming -the curd with rennet.</p> - - -<div class="spaceafter"> -<h3 class="runin">A WELSH RABBIT.—</h3> -<p class="runin">Toast some slices of bread, -(having cut off the crust,) butter them, and keep them hot. -Grate or shave down with a knife some fine mellow cheese: -and, if it is not very rich, mix with it a few small bits of -butter. Put it into a cheese-toaster, or into a skillet, and add -to it a tea-spoonful of made mustard; a little cayenne pepper; -and if you choose, a wine glass of fresh porter or of red wine. -Stir the mixture over hot coals, till it is completely dissolved; -and then brown it by holding over it a salamander, or a red-hot -shovel. Lay the toast in the bottom and round the sides -of a deep dish; put the melted cheese upon it, and serve it up -as hot as possible, with dry toast in a separate plate; and -accompanied by porter or ale.</p> -</div> - -<p>This preparation of cheese is for a plain supper.</p> - -<p>Dry cheese is frequently grated on little plates for the tea-table.</p> - - -<h3>TO MAKE CHOCOLATE.</h3> -<p>To each square of a chocolate cake allow three jills, or a -chocolate cup and a half of boiling water. Scrape down the -chocolate with a knife, and mix it first to a paste with a small -quantity of the hot water; just enough to melt it in. Then -put it into a block tin pot with the remainder of the water, -set it on hot coals; cover it, and let it boil (stirring it twice) -till the liquid is one third reduced. Supply that third with -cream or rich milk; stir it again, and take it off the fire. -Serve it up as hot as possible, with dry toast, or dry rusk. -It chills immediately. If you wish it frothed, pour it into the<span class="pagenum"><a name="Page_388" id="Page_388">[388]</a></span> -cup, and twirl round in it the little wooden instrument called -a chocolate mill, till you have covered the top with foam.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO MAKE TEA.—</h3> -<p class="runin">In buying tea, it is best to get it by the -box, of an importer, that you may be sure of having it fresh, -and unmixed with any that is old and of inferior quality. -The box should be kept in a very dry place. If green tea -is good, it will look green in the cup when poured out. Black -tea should be dark coloured and have a fragrant flowery -smell. The best pots for making tea are those of china. -Metal and Wedgwood tea-pots by frequent use will often -communicate a disagreeable taste to the tea. This disadvantage -may be remedied in Wedgwood ware, by occasionally -boiling the tea-pots in a vessel of hot water.</p> -</div> - -<p>In preparing to make tea, let the pot be twice scalded -from the tea-kettle, which must be boiling hard at the moment -the water is poured on the tea; otherwise it will be weak and -insipid, even when a large quantity is put in. The best way -is to have a chafing dish, with a kettle always boiling on it, -in the room where the tea is made. It is a good rule to allow -two heaping tea-spoonfuls of tea to a large cup-full of -water, or two tea-spoonfuls for each grown person that -is to drink tea, and one spoonful extra. The pot being -twice scalded, put in the tea, and pour on the water about ten -minutes before you want to fill the cups, that it may have -time to draw or infuse. Have hot water in another pot, to -weaken the cups of those that like it so. That the second -course of cups may be as strong as the first, put some tea into -a cup just before you sit down to table, pour on it a very little -boiling water, (just enough to cover it,) set a saucer over it to -keep in the steam, and let it infuse till you have filled all the -first cups; then add it to that already in the tea-pot, and pour<span class="pagenum"><a name="Page_389" id="Page_389">[389]</a></span> -in a little boiling water from the kettle. Except that it is less -convenient for a large family, a kettle on a chafing dish is -better than an urn, as the water may be kept longer boiling.</p> - -<p>In making black tea, use a larger quantity than of green, as -it is of a much weaker nature. The best black teas in general -use are pekoe and pouchong; the best green teas are imperial, -young hyson, and gunpowder.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO MAKE COFFEE—</h3> -<p class="runin">The manner in which coffee is -roasted is of great importance to its flavour. If roasted too -little, it will be weak and insipid; if too much, the taste will -be bitter and unpleasant. To have it very good, it should be -roasted immediately before it is made, doing no more than the -quantity you want at that time. It loses much of its strength -by keeping, even in twenty-four hours after roasting. It -should on no consideration be ground till directly before it is -made. Every family should be provided with a coffee roaster, -which is an iron cylinder to stand before the fire, and is either -turned by a handle, or wound up like a jack to go of itself. -If roasted in an open pot or pan, much of the flavour evaporates -in the process. Before the coffee is put into the roaster, it -should be carefully examined and picked, lest there should be -stones or bad grains among it. It should be roasted of a -bright brown; and will be improved by putting among it a -piece of butter when about half done.</p> -</div> - -<p>Watch it carefully while roasting, looking at it frequently.</p> - -<p>A coffee-mill affixed to the wall is far more convenient than -one that must be held on the lap. It is best to grind the coffee -while warm.</p> - -<p>Allow half a pint of ground coffee to one quart of water. -If the coffee is not freshly roasted, you should put in more. -Put the water into the tin coffee-pot, and set it on hot coals;<span class="pagenum"><a name="Page_390" id="Page_390">[390]</a></span> -when it boils, put in the coffee, a spoonful at a time, (stirring -it between each spoonful,) and add two or three chips of -isinglass, or the white of an egg. Stir it frequently, till it has -risen up to the top in boiling; then set it a little farther from -the fire, and boil it gently for ten minutes, or a quarter of an -hour; after which pour in a tea-cup of cold water, and put -it in the corner to settle for ten minutes. Scald your silver -or china pot, and transfer the coffee to it; carefully pouring it -off from the grounds, so as not to disturb them.</p> - -<p>If coffee is allowed to boil too long, it will lose much of its -strength, and also become sour.</p> - - -<div class="spaceafter"> -<h3 class="runin">FRENCH COFFEE.—</h3> -<p class="runin">To make coffee without boiling, -you must have a biggin, the best sort of which is what in -France is called a Grecque. They are to be had of various -sizes and prices at the tin stores. Coffee made in this manner -is much less troublesome than when boiled, and requires no -white of egg or isinglass to clear it. The coffee should be -freshly roasted and ground. Allow two cupfuls of ground -coffee to six cupfuls of boiling water. Having first scalded -the biggin, (which should have strainers of perforated tin, and -not of linen,) put in the coffee, and pour on the water, which -should be boiling hard at the time. Shut down the lid, place -the pot near the fire, and the coffee will be ready as soon as -it has all drained through the coarse and fine strainers into the -receiver below the spout. Scald your china or silver pot, and -pour the coffee into it. But it is best to have a biggin in the -form of an urn, in which the coffee can both be made and -brought to table.</p> -</div> - -<p>For what is called milk coffee,—boil the milk or cream -separately; bring it to table in a covered vessel, and pour it -hot into the coffee, the flavour of which will be impaired if -the milk is boiled with it.</p> - - -<p><span class="pagenum"><a name="Page_391" id="Page_391">[391]</a></span></p> - -<div class="footnotes"><h3>FOOTNOTES:</h3> -<ol> -<li class="footnote"> - -<p><a name="Footnote-J" id="Footnote-J"></a> If you bake bread in a Dutch oven, take off the lid when the -loaf is done, and let it remain in the oven uncovered for a quarter of -an hour.</p> -<span class="label">[<a title="Return to text." href="#Anchor-J">J</a>]</span> </li> - -<li class="footnote"> - -<p><a name="Footnote-K" id="Footnote-K"></a> If you are obliged from its want of strength to put in a large -quantity of yeast, mix with it two or three handfuls of bran; add the -warm water to it, and then strain it through a sieve or cloth; or you -may correct the bitterness by putting in a few bits of charcoal and -then straining it.</p> -<span class="label">[<a title="Return to text." href="#Anchor-K">K</a>]</span> </li> - -<li class="footnote"> - -<p><a name="Footnote-L" id="Footnote-L"></a> A marble slab or table will be found of great advantage in -working and making up butter.</p> -<span class="label">[<a title="Return to text." href="#Anchor-L">L</a>]</span> </li> - -<li class="footnote"> - -<p><a name="Footnote-M" id="Footnote-M"></a> If you are making cheese on a small scale, and have not a -regular press, put the curd (after you have wrapped it in a cloth) -into a small circular wooden box or tub with numerous hole's bored -in the bottom; and with a lid that fits the inside exactly. Lay heavy -weights on the lid in such a manner as to press evenly all over.</p> -<span class="label">[<a title="Return to text." href="#Anchor-M">M</a>]</span> </li> -</ol> -</div> - - -<hr class="chap" /> - -<h2><a name="DOMESTIC_LIQUORS_ETC" id="DOMESTIC_LIQUORS_ETC">DOMESTIC LIQUORS ETC.</a></h2> - - -<h3>SPRUCE BEER.</h3> -<p>Put into a large kettle, ten gallons of water, a quarter of a -pound of hops, and a tea-cupful of ginger. Boil them together -till all the hops sink to the bottom. Then dip out a bucket -full of the liquor, and stir into it six quarts of molasses, and -three ounces and a half of the essence of spruce. When all -is dissolved, mix it with the liquor in the kettle; strain it -through a hair sieve into a cask; and stir well into it half a -pint of good strong yeast. Let it ferment a day or two; then -bung up the cask, and you may bottle the beer the next day. -It will be fit for use in a week.</p> - -<p>For the essence of spruce, you may substitute two pounds -of the outer sprigs of the spruce fir, boiled ten minutes in the -liquor.</p> - -<p>To make spruce beer for present use, and in a smaller -quantity, boil a handful of hops in two gallons and a half of -water, till they fall to the bottom. Then strain the water, -and when it is lukewarm, stir into it a table-spoonful of ground -white ginger; a pint of molasses; a table-spoonful of essence -of spruce; and half a pint of yeast. Mix the whole well together -in a stone jug, and let it ferment for a day and a half, -or two days. Then put it into bottles, with three or four raisins -in the bottom of each, to prevent any further fermentation. It -will then be fit for immediate use.</p> - - -<div class="spaceafter"> -<h3 class="runin">GINGER BEER.—</h3> -<p class="runin">Break up a pound and a half of loaf-sugar, -and mix with it three ounces of strong white ginger, -and the grated peel of two lemons. Put these ingredients<span class="pagenum"><a name="Page_392" id="Page_392">[392]</a></span> -into a large stone jar, and pour over them two gallons of boiling -water. When it becomes milkwarm strain it, and add the -juice of the lemons and two large table-spoonfuls of strong -yeast. Make this beer in the evening and let it stand all -night. Next morning bottle it in little half pint stone bottles, -tying down the corks with twine.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">MOLASSES BEER.—</h3> -<p class="runin">To six quarts of water, add two -quarts of West India molasses; half a pint of the best brewer's -yeast; two table-spoonfuls of ground ginger; and one table-spoonful -of cream of tartar. Stir all together. Let it stand -twelve hours, and then bottle it, putting three or four raisins -into each bottle.</p> -</div> - -<p>It will be much improved by substituting the juice and -grated peel of a large lemon, for one of the spoonfuls of ginger.</p> - -<p>Molasses beer keeps good but two or three days.</p> - - -<div class="spaceafter"> -<h3 class="runin">SASSAFRAS BEER.—</h3> -<p class="runin">Have ready two gallons of soft -water; one quart of wheat bran; a large handful of dried -apples; half a pint of molasses; a small handful of hops; -half a pint of strong fresh yeast, and a piece of sassafras root -the size of an egg.</p> -</div> - -<p>Put all the ingredients (except the molasses and yeast) at -once into a large kettle. Boil it till the apples are quite soft. -Put the molasses into a small clean tub or a large pan. Set -a hair sieve over the vessel, and strain the mixture through it. -Let it stand till it becomes only milkwarm, and then stir in the -yeast. Put the liquor immediately into the keg or jugs, and let -it stand uncorked to ferment. Fill the jugs quite full, that the -liquor in fermenting may run over. Set them in a large tub. -When you see that the fermentation or working has subsided, -cork it, and it will be fit for use next day.</p> - -<p><span class="pagenum"><a name="Page_393" id="Page_393">[393]</a></span></p> - -<p>Two large table-spoonfuls of ginger stirred into the molasses -will be found an improvement.</p> - -<p>If the yeast is stirred in while the liquor is too warm, it -will be likely to turn sour.</p> - -<p>If the liquor is not put immediately into the jugs, it will not -ferment well.</p> - -<p>Keep it in a cold place. It will not in warm weather be -good more than two days. It is only made for present use.</p> - - -<h3>GOOSEBERRY WINE.</h3> -<p>Allow three gallons of soft water (measured after it has -boiled an hour) to six gallons of gooseberries, which must be -full ripe. Top and tail the gooseberries; put them, a few at -a time, into a wooden dish, and with a rolling-pin or beetle -break and mash every one; transferring them, as they are -done, into a large stone jar. Pour the boiling water upon the -mashed gooseberries; cover the jar, and let them stand twelve -hours. Then strain and measure the juice, and to each quart -allow three-quarters of a pound of loaf-sugar; mix it with the -liquid, and let it stand eight or nine hours to dissolve, stirring -it several times.</p> - -<p>Then pour it into a keg of proper size for containing it, and -let it ferment at the bung-hole; filling it up as it works out -with some of the liquor reserved for that purpose. As soon -as it ceases to hiss, stop it close with a cloth wrapped round -the bung. A pint of white brandy for every gallon of the -gooseberry wine may be added on bunging it up. At the end -of four or five months it will probably be fine enough to bottle -off. It is best to bottle it in cold frosty weather. You may -refine it by allowing to every gallon of wine the whites of two<span class="pagenum"><a name="Page_394" id="Page_394">[394]</a></span> -eggs, beaten to a froth, with a very small tea-spoonful of salt. -When the white of egg, &c. is a stiff froth, take out a quart -of the wine, and mix them well together. Then pour it into -the cask, and in a few days it will be fine and clear. You -may begin to use it any time after it is bottled. Put two or -three raisins in the bottom of each bottle. They will tend to -keep the wine from any farther fermentation.</p> - -<p>Fine gooseberry wine has frequently passed for champagne. -Keep the bottles in saw-dust, lying on their sides.</p> - - -<div class="spaceafter"> -<h3 class="runin">CURRANT WINE.—</h3> -<p class="runin">Take four gallons of ripe currants; -strip them from the stalks into a great stone jar that has a -cover to it, and mash them with a long thick stick. Let them -stand twenty-four hours; then put the currants into a large -linen bag; wash out the jar, set it under the bag, and squeeze -the juice into it. Boil together two gallons and a half of -water, and five pounds and a half of the best loaf-sugar, -skimming it well. When the scum ceases to rise, mix the -syrup with the currant juice. Let it stand a fortnight or three -weeks to settle; and then transfer it to another vessel, taking -care not to disturb the lees or dregs. If it is not quite clear -and bright, refine it by mixing with a quart of the wine, (taken -out for the purpose,) the whites of two eggs beaten to a stiff -froth, and half an ounce of cream of tartar. Pour this gradually -into the vessel. Let it stand ten days, and then bottle -it off. Place the bottles in saw-dust, laying them on their -sides. Take care that the saw-dust is not from pine wood. -The wine will be fit to drink in a year, but is better when three -or four years old.</p> -</div> - -<p>You may add a little brandy to it when you make it; -allowing a quart of brandy to six gallons of wine.</p> - -<p><span class="pagenum"><a name="Page_395" id="Page_395">[395]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">RASPBERRY WINE.—</h3> -<p class="runin">Put four gallons of ripe raspberries -into a stone jar, and mash them with a round stick. -Take four gallons of soft water, (measured after it has boiled -an hour,) and strain it warm over the raspberries. Stir it well -and let it stand twelve hours. Then strain it through a bag, -and to every gallon of liquor put three pounds of loaf-sugar. -Set it over a clear fire, and boil and skim it till the scum -ceases to rise. When it is cold bottle it. Open the bottles -every day for a fortnight, closing them again in a few minutes. -Then seal the corks, and lay the bottles on their sides in saw-dust, -which must not be from pine wood.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ELDERBERRY WINE.—</h3> -<p class="runin">Gather the elderberries when -quite ripe; put them into a stone jar, mash them with a round -stick, and set them in a warm oven, or in a large kettle of boiling -water till the jar is hot through, and the berries begin to -simmer. Then take them out, and press and strain them through -a sieve. To every quart of juice allow a pound of Havanna -or Lisbon sugar, and two quarts of cold soft water. Put the -sugar into a large kettle, pour the juice over it, and, when it -has dissolved, stir in the water. Set the kettle over the fire, -and boil and skim it till the scum ceases to rise. To four -gallons of the liquor add a pint and a half of brandy. Put it -into a keg, and let it stand with the bung put in loosely for -four or five days, by which time it will have ceased to ferment. -Then stop it closely, plastering the bung with clay. -At the end of six months, draw off a little of it; and if it is -not quite clear and bright, refine it with the whites and shells -of three or four eggs, beaten to a stiff froth and stirred into a -quart of the wine, taken out for the purpose and then returned -to the cask; or you may refine it with an ounce or more of dissolved -isinglass. Let it stand a week or two, and then bottle it.</p> -</div> - -<p><span class="pagenum"><a name="Page_396" id="Page_396">[396]</a></span></p> - -<p>This is an excellent domestic wine, very common in England, -and deserving to be better known in America, where the -elderberry tree is found in great abundance. Elderberry wine -is generally taken mulled with spice, and warm.</p> - - -<div class="spaceafter"> -<h3 class="runin">ELDER FLOWER WINE.—</h3> -<p class="runin">Take the flowers or blossoms -of the elder tree, and strip them from the stalks. To -every quart of flowers allow one gallon of water, and three -pounds of white sugar. Boil and skim the sugar and water, -and then pour it hot on the flowers. When cool, mix in with -it some lemon juice and some yeast; allowing to six gallons -of the liquor the juice of six lemons, and four or five table-spoonfuls -of good yeast stirred in very hard. Let it ferment -for three days in a tub covered with a double blanket. Then -strain the wine through a sieve, (add six whites of eggs beaten -to a stiff froth, or an ounce of melted isinglass,) and put it -into a cask, in the bottom of which you have laid four or five -pounds of the best raisins, stoned. Stop the cask closely, and -in six months the wine will be fit to bottle. It will much -resemble Frontiniac, the elder flowers imparting to it a very -pleasant taste.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CIDER WINE.—</h3> -<p class="runin">Take sweet cider immediately from the -press. Strain it through a flannel bag into a tub, and stir -into it as much honey as will make it strong enough to bear -up an egg. Then boil and skim it, and when the scum ceases -to rise, strain it again. When cool, put it into a cask, and set -it in a cool cellar till spring. Then bottle it off; and when -ripe, it will be found a very pleasant beverage. The cider -must be of the very best quality, made entirely from good -sound apples.</p> -</div> - -<p><span class="pagenum"><a name="Page_397" id="Page_397">[397]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">MEAD.—</h3> -<p class="runin">To every gallon of water put five pounds of -strained honey, (the water must be hot when you add the -honey,) and boil it three quarters of an hour, skimming it -well. Then put in some hops tied in a thin bag, (allowing an -ounce or a handful to each gallon,) and let it boil half an hour -longer. Strain it into a tub, and let it stand four days. Then -put it into a cask, (or into a demijohn if the quantity is small,) -adding for each gallon of mead a jill of brandy and a sliced -lemon. If a large cask, do not bottle it till it has stood a year.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">FOX GRAPE SHRUB.—</h3> -<p class="runin">Gather the grapes when they are -full grown, but before they begin to purple. Pick from the stems -a sufficient quantity to nearly fill a large preserving kettle, -and pour on them as much boiling water as the kettle will -hold. Set it over a brisk fire, and keep it scalding hot till all -the grapes have burst. Then take them off, press out and -strain the liquor, and allow to each quart a pound of sugar -stirred well in. Dissolve the sugar in the juice; then put -them together into a clean kettle, and boil and skim them for -ten minutes, or till the scum ceases to rise. When cold, bottle -it; first putting into each bottle a jill of brandy. Seal the -bottles, and keep them in a warm closet.</p> -</div> - -<p>You may make gooseberry shrub in this manner.</p> - - -<div class="spaceafter"> -<h3 class="runin">CURRANT SHRUB.—</h3> -<p class="runin">Your currants must be quite ripe. -Pick them from the stalks, and squeeze them through a linen -bag. To each quart of juice allow a pound of loaf-sugar. Put -the sugar and juice into a preserving kettle, and let it melt -before it goes on the fire. Boil it ten minutes, skimming it -well. When cold, add a jill of the best white brandy to each -quart of the juice. Bottle it, and set it away for use; sealing -the corks. It improves by keeping.</p> -</div> - -<p><span class="pagenum"><a name="Page_398" id="Page_398">[398]</a></span></p> - -<p>Raspberry shrub may be made in this manner; also strawberry.</p> - - -<div class="spaceafter"> -<h3 class="runin">CHERRY SHRUB.—</h3> -<p class="runin">Pick from the stalks, and stone a -sufficient quantity of ripe morellas, or other red cherries of the -best and most juicy description. Put them with all their -juice into a stone jar, and set it, closely covered, into a deep -kettle of boiling water. Keep it boiling hard for a quarter of -an hour. Then pour the cherries into a bag, and strain and -press out all the juice. Allow a pound of sugar to a quart of -juice, boil them together ten minutes in a preserving kettle, -skimming them well, and when cold, bottle the liquid; first -putting a jill of brandy into each bottle.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CHERRY BOUNCE.—</h3> -<p class="runin">Mix together six pounds of ripe -morellas and six pounds of large black heart cherries. Put -them into a wooden bowl or tub, and with a pestle or mallet -mash them so as to crack all the stones. Mix with the cherries -three pounds of loaf-sugar, or of sugar candy broken up, and -put them into a demijohn, or into a large stone jar. Pour on two -gallons of the best double rectified whiskey. Stop the vessel -closely, and let it stand three months, shaking it every day -during the first month. At the end of the three months you -may strain the liquor and bottle it off. It improves by age.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">LEMON SYRUP.—</h3> -<p class="runin">Break up into large pieces six pounds -of fine loaf-sugar. Take twelve large ripe lemons, and (without -cutting them) grate the yellow rind upon the sugar. Then -put the sugar, with the lemon gratings and two quarts of -water, into a preserving kettle, and let it dissolve. When it -is all melted, boil it till quite thick, skimming it till no more -scum rises; it will then be done. Have ready the juice of<span class="pagenum"><a name="Page_399" id="Page_399">[399]</a></span> -all the lemons, stir it in, and boil it ten minutes more. Bottle -it, and keep it in a cold place.</p> -</div> - -<p>It makes a delicious drink in summer, in the proportion of -one third lemon syrup and two thirds ice water.</p> - - -<h3>LEMON CORDIAL.</h3> -<p>Pare off very thin the yellow rind of a dozen large lemons; -throw the parings into a gallon of white brandy, and let them -steep till next day, or at least twelve hours. Break up four -pounds of loaf-sugar into another vessel, and squeeze upon it -the juice of the lemons. Let this too stand all night. Next -day mix all together, boil two quarts of milk, and pour it boiling -hot into the other ingredients. Cover the vessel, and let -it stand eight days, stirring it daily. Then strain it through -a flannel bag till the liquid is perfectly clear. Let it stand six -weeks in a demijohn or glass jar, and then bottle it.</p> - -<p>To make it still more clear, you may filter it through a -piece of fine muslin pinned down to the bottom of a sieve, or -through blotting paper, which must be frequently renewed. -It should be white blotting paper. Orange cordial may be -made in the same manner.</p> - - -<div class="spaceafter"> -<h3 class="runin">ROSE CORDIAL.—</h3> -<p class="runin">Put a pound of fresh rose leaves into -a tureen, with a quart of lukewarm water. Cover the vessel, -and let them infuse for twenty-four hours. Then squeeze -them through a linen bag till all the liquid is pressed out. -Put a fresh pound of rose leaves into the tureen, pour the -liquid back into it, and let it infuse again for two days. You -may repeat this till you obtain a very strong infusion. Then -to a pint of the infusion add half a pound of loaf-sugar, half a -pint of white brandy, an ounce of broken cinnamon, and an<span class="pagenum"><a name="Page_400" id="Page_400">[400]</a></span> -ounce of coriander seeds. Put it into a glass jar, cover it -well, and let it stand for two weeks. Then filter it through a -fine muslin or a blotting paper (which must be white) pinned -on the bottom of a sieve; and bottle it for use.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">STRAWBERRY CORDIAL.—</h3> -<p class="runin">Hull a sufficient quantity -of ripe strawberries, and squeeze them through a linen bag. -To each quart of the juice allow a pint of white brandy, and -half a pound of powdered loaf-sugar. Put the liquid into a -glass jar or a demijohn, and let it stand a fortnight. Then -filter it through a sieve, to the bottom of which a piece of fine -muslin or blotting paper has been fastened; and afterwards -bottle it.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">RASPBERRY CORDIAL—</h3> -<p class="runin">May be made in the above -manner.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">QUINCE CORDIAL.—</h3> -<p class="runin">Take the finest and ripest quinces -you can procure, wipe them clean, and cut out all the defective -parts. Then grate them into a tureen or some other -large vessel, leaving out the seeds and cores. Let the grated -pulp remain covered in the tureen for twenty-four hours. -Then squeeze it through a jelly-bag or cloth. To six quarts -of the juice allow a quart of cold water, three pounds of loaf-sugar, -(broken up,) and a quart of white brandy. Mix the -whole well together, and put it into a stone jar. Have -ready three very small flannel or thick muslin bags, (not -larger than two inches square,) fill one with grated nutmeg, -another with powdered mace, and the third with powdered -cloves; and put them into the jar that the spice may -flavour the liquor without mixing with it. Leave the jar -uncorked for a few days; reserving some of the liquor to re<span class="pagenum"><a name="Page_401" id="Page_401">[401]</a></span>place -that which may flow over in the fermentation. Whenever -it has done working, bottle it off, but do not use it for six -months. If not sufficiently bright and clear, filter it through -fine muslin pinned round the bottom of a sieve, or through a -white blotting paper fastened in the same manner.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">PEACH CORDIAL.—</h3> -<p class="runin">Take the ripest and most juicy -free-stone peaches you can procure. Cut them from the -stones, and quarter them without paring. Crack the stones, -and extract the kernels, which must be blanched and slightly -pounded. Put the peaches into a large stone jar in layers, -alternately with layers of the kernels, and of powdered loaf-sugar. -When the jar is three parts full of the peaches, kernels, -and sugar, fill it up with white brandy. Set the jar in -a large pan, and leave it uncovered for three or four days, in -case of its fermenting and flowing over at the top. Fill up -what is thus wasted with more brandy, and then close the jar -tightly. Let it stand five or six months; then filter it, and -bottle it for use.</p> -</div> - -<p>Cherry, apricot, and plum cordial may be made in the above -manner; adding always the kernels.</p> - - -<div class="spaceafter"> -<h3 class="runin">ANNISEED CORDIAL.—</h3> -<p class="runin">Melt a pound of loaf-sugar in -two quarts of water. Mix it with two quarts of white brandy, -and add a table-spoonful of oil of anniseed. Let it stand a -week; then filter it through white blotting paper, and bottle -it for use.</p> -</div> - -<p>Clove or Cinnamon Cordial may be made in the same -manner, by mixing sugar, water and brandy, and adding oil of -cinnamon or oil of cloves. You may colour any of these cordials -red by stirring in a little powdered cochineal that has -been dissolved in a small quantity of brandy.</p> - -<p><span class="pagenum"><a name="Page_402" id="Page_402">[402]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">ROSE BRANDY.—</h3> -<p class="runin">Nearly fill a china or glass jar with -freshly-gathered rose leaves, and pour in sufficient French white -brandy to fill it quite up; and then cover it closely. Next day -put the whole into a strainer, and having squeezed and pressed -the rose leaves and drained off the liquid, throw away the -leaves, put fresh ones into the jar, and return the brandy to it. -Repeat this every day while roses are in season, (taking care -to keep the jar well covered,) and you will find the liquid -much better than rose water for flavouring cakes and puddings.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">LEMON BRANDY.—</h3> -<p class="runin">When you use lemons for punch -or lemonade, do not throw away the peels, but cut them in -small pieces, and put them into a glass jar or bottle of brandy. -You will find this brandy useful for many purposes.</p> -</div> - -<p>In the same way keep for use the kernels of peach and -plum stones, pounding them slightly before you put them into -the brandy.</p> - - -<div class="spaceafter"> -<h3 class="runin">NOYAU.—</h3> -<p class="runin">Blanch and break up a pound of shelled bitter -almonds or peach kernels. Mix with them the grated rinds -of three large lemons, half a pint of clarified honey that has -been boiled and skimmed, and three pounds of the best double-refined -loaf-sugar. Put these ingredients into a jar or demijohn; -pour in four quarts of the best white brandy or proof -spirit; stop the vessel, and let it stand three months, shaking -it every day for the first month. Then filter it, dilute it with -rose water to your taste, (you may allow a quart of rose water -to each quart of the liquor,) and bottle it for use.</p> -</div> - -<p>This and any other cordial may be coloured red by mixing -with it (after it is filtered) cochineal, powdered, dissolved in a -little white brandy, and strained through fine muslin.</p> - -<p><span class="pagenum"><a name="Page_403" id="Page_403">[403]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">RATAFIA.—</h3> -<p class="runin">Pound in a mortar, and mix together a pound -of shelled bitter almonds, an ounce of nutmegs, a pound of fine -loaf-sugar, and one grain (apothecaries' weight) of ambergris. -Infuse these ingredients for a week in a gallon of white brandy -or proof spirit. Then filter it, and bottle it for use.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CAPILLAIRE.—</h3> -<p class="runin">Powder eight pounds of loaf-sugar, and -wet it with three pints of water and three eggs well beaten -with their shells. Stir the whole mass very hard, and boil it -twice over, skimming it well. Then strain it, and stir in two -wine glasses of orange flower water. Bottle it, and use it for -a summer draught, mixed with a little lemon juice and water; -or you may sweeten punch with it.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ORGEAT.—</h3> -<p class="runin">To make orgeat paste, blanch, mix together, -and pound in a mortar till perfectly smooth, three quarters of -a pound of shelled sweet almonds, and one quarter of a pound -of shelled bitter almonds; adding frequently a little orange-flower -or rose water, to keep them from oiling; and mixing -with them, as you proceed, a pound of fine loaf-sugar that has -been previously powdered by itself. When the whole is thoroughly -incorporated to a stiff paste, put it into little pots and -close them well. It will keep five or six months, and, when -you wish to use it for a beverage, allow a piece of orgeat -about the size of an egg to each half pint or tumbler of water. -Having well stirred it, strain the mixture.</p> -</div> - -<p>To make liquid orgeat for present use; blanch and pound -in a mortar, with rose water, a quarter of a pound of sweet -and an ounce and a half of bitter almonds. Then sweeten -three pints of rich milk with half a pound of loaf-sugar, and -stir the almonds gradually into it. Boil it over hot coals; -and as soon as it comes to a boil, take it off and stir it fre<span class="pagenum"><a name="Page_404" id="Page_404">[404]</a></span>quently -till it gets cold. Then strain it, add a glass of brandy -and put it into decanters. When you pour it out for drinking -dilute it with water.</p> - - -<div class="spaceafter"> -<h3 class="runin">LEMONADE.—</h3> -<p class="runin">Take fine ripe lemons, and roll them -under your hand on the table to increase the quantity of juice. -Then cut and squeeze them into a pitcher, and mix the juice -with loaf-sugar and cold water. To half a pint of lemon -juice you may allow a pint and a half of water, and ten or -twelve moderate sized lumps of sugar. Send it round in little -glasses with handles.</p> -</div> - -<p>To make a tumbler of <em>very good</em> lemonade, allow the juice -of one lemon and four or five lumps of sugar, filling up the -glass with water. In summer use ice water.</p> - - -<div class="spaceafter"> -<h3 class="runin">ORANGEADE—</h3> -<p class="runin">Is made of oranges, in the same proportion -as lemonade. It is very fine when frozen.</p> -</div> - - -<h3>PUNCH.</h3> -<p>Roll twelve fine lemons under your hand on the table; then -pare off the yellow rind very thin, and boil it in a gallon of -water till all the flavour is drawn out. Break up into a large -bowl, two pounds of loaf-sugar, and squeeze the lemons over -it. When the water has boiled sufficiently, strain it from the -lemon-peel, and mix it with the lemon juice and sugar. Stir -in a quart of rum or of the best whiskey.</p> - -<p>Two scruples of flowers of benjamin, steeped in a quart of -rum, will make an infusion which much resembles the arrack -of the East Indies. It should be kept in a bottle, and a little -of it will be found to impart a very fine and fragrant flavour to -punch made in the usual manner.</p> - -<p><span class="pagenum"><a name="Page_405" id="Page_405">[405]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">FROZEN PUNCH—</h3> -<p class="runin">Is made as above, omitting one half -of the rum or whiskey. Put it into an ice-cream freezer, -shaking or stirring it all the time. When it is frozen, send it -round immediately, in small glasses with a tea-spoon for each.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ROMAN PUNCH.—</h3> -<p class="runin">Grate the yellow rinds of four -lemons and two oranges upon two pounds of loaf-sugar. -Squeeze on the juice of the lemons and oranges; cover it, and -let it stand till next day. Then strain it through a sieve, add -a bottle of champagne, and the whites of eight eggs beaten to -a froth. You may freeze it or not.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">MILK PUNCH.—</h3> -<p class="runin">What is commonly called milk punch, -is a mixture of brandy or rum, sugar, milk and nutmeg, with-without -either lemon juice or water. It is taken cold with a -lump of ice in each tumbler.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">FINE MILK PUNCH.—</h3> -<p class="runin">Pare off the yellow rind of four -large lemons, and steep it for twenty-four hours in a quart of -brandy or rum. Then mix with it the juice of the lemons, a -pound and a half of loaf-sugar, two grated nutmegs, and a -quart of water. Add a quart of rich unskimmed milk, made -boiling hot, and strain the whole through a jelly-bag. You -may either use it as soon as it is cold, or make a larger quantity, -(in the above proportions,) and bottle it. It will keep -several months.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">REGENT'S PUNCH.—</h3> -<p class="runin">Take four large lemons; roll -them on the table to make them more juicy, and then pare -them as thin as possible. Cut out all the pulp, and throw -away the seeds and the white part of the rind. Put the yellow -rind and the pulp into a pint of boiling water with one<span class="pagenum"><a name="Page_406" id="Page_406">[406]</a></span> -tea-spoonfuls of raw green tea of the best sort. Let all boil -together about ten minutes. Then strain it through linen, and -stir in a pound of powdered loaf-sugar and a bottle of -champagne, or of any liquor suitable for punch. Set it -again over the fire, and when just ready to boil, remove it, -and pour it into a china bowl or pitcher, to be sent round in -glasses.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">WINE JELLY.—</h3> -<p class="runin">Clarify a pound of loaf-sugar, by mixing -it with half a pint of water and the beaten white of an egg, -and then boiling and skimming it. Put an ounce of isinglass -(with as much boiling water as will cover it) into a small -sauce-pan, and set it in hot coals till the isinglass is thoroughly -dissolved. Then when the syrup has been taken from the -fire, mix the melted isinglass with it, add a quart of white -wine and stir in a table-spoonful or a spoonful and a half of -old Jamaica spirits. Stir the mixture very hard, and pour it -into a mould. When it has congealed, wrap a cloth dipped -in warm water round the outside of the mould; turn out the -jelly, and eat it with ice-cream.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">SHERRY COBLER.—</h3> -<p class="runin">Lay in the bottom of a tumbler -some pieces of the yellow rind of an orange or lemon, pared -off very thin; and add a heaping table-spoonful of powdered -loaf-sugar. Upon this, place some pounded ice. Pour on -sherry wine till the tumbler is one-third, or half full. Hold -an empty tumbler inverted or turned downwards, upon the -top of that which contains the ingredients; placing the glasses -so that their edges exactly meet, and leaving no opening for -any portion of the contents to escape. Keep your hands -fast on the two tumblers, one above and one below, and turn -them up and down, back and forwards, till the articles inside<span class="pagenum"><a name="Page_407" id="Page_407">[407]</a></span> -are thoroughly mixed. Then take off the upper tumbler, and -let the lower one stand still a few moments before you fill it -up with ice-water.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">MULLED WINE.—</h3> -<p class="runin">Boil together, in a pint of water, a -beaten nutmeg, two sticks of cinnamon broken up, and a -table-spoonful of cloves slightly pounded. When reduced to -one-half, strain the liquid into a quart of wine, set it on hot -coals, take it off as soon as it comes to a boil, and sweeten it. -Serve it up hot in a pitcher, surrounded by glass cups, and -with it a plate of rusk.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">MULLED CIDER.—</h3> -<p class="runin">Allow six eggs to a quart of cider. -Put a handful of whole cloves into the cider, and boil it. -While it is boiling, beat the eggs in a large pitcher; adding -to them as much sugar as will make the cider very sweet. -By the time the cider boils, the eggs will be sufficiently light. -Pour the boiling liquor on the beaten egg, and continue to pour -the mixture backwards and forwards from one pitcher to another, -till it has a fine froth on it. Then pour it warm into -your glasses, and grate some nutmeg over each.</p> -</div> - -<p>Port wine may be mulled in the same manner.</p> - - -<div class="spaceafter"> -<h3 class="runin">EGG NOGG.—</h3> -<p class="runin">Beat separately the yolks and whites of -six eggs. Stir the yolks into a quart of rich milk, or thin -cream, and add half a pound of sugar. Then mix in half a -pint of rum or brandy. Flavour it with a grated nutmeg. -Lastly, stir in gently the beaten whites of three eggs.</p> -</div> - -<p>It should be mixed in a china bowl.</p> - - -<div class="spaceafter"> -<h3 class="runin">SANGAREE.—</h3> -<p class="runin">Mix in a pitcher or in tumblers one-third -of wine, ale, or porter, with two-thirds of water either warm<span class="pagenum"><a name="Page_408" id="Page_408">[408]</a></span> -or cold. Stir in sufficient loaf-sugar to sweeten it, and grate -some nutmeg into it.</p> -</div> - -<p>By adding to it lemon juice, you may make what is -called negus.</p> - - -<div class="spaceafter"> -<h3 class="runin">TURKISH SHERBET.—</h3> -<p class="runin">Put into a large pitcher a pound -and a half of the best loaf-sugar, broken small. Pour on it a -quart of clear cold water, and crush and stir the sugar till it -is all melted. Take a dozen large fine ripe oranges, and roll -every one under your hand on a table, to increase the juice. -Take off the yellow rind in large thin pieces, and cut them -neatly into round shapes, the size of a half-dollar. Squeeze -the juice of the oranges through a strainer upon the melted -sugar, and stir it well. Set the pitcher on ice till the sherbet -is wanted. Serve it up in lemonade-glasses, placing in the -bottom of each, one of the round pieces of orange-rind, and -lay a lump of ice upon it. Then fill the glasses with the -sherbet. Instead of orange-juice, you may use that of -strawberries, raspberries, or currants, pressed through a -strainer.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">BOTTLED SMALL BEER.—</h3> -<p class="runin">Take a quart bottle of the -very best brisk porter, and mix it with four quarts of water, -a pint of molasses, and a table-spoonful of ginger. Bottle it, -and see that the corks are of the very best kind. It will be -fit for use in three or four days.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">TO KEEP LEMON JUICE.—</h3> -<p class="runin">Powder a pound of the -best loaf-sugar; put it into a bowl, and strain over it a pint -of lemon juice; stirring it well with a silver spoon till the -sugar has entirely melted. Boil and skim it. Then bottle -it, sealing the corks; and keep it in a dry place.</p> -</div> - -<p><span class="pagenum"><a name="Page_409" id="Page_409">[409]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">ESSENCE OF LEMON-PEEL.—</h3> -<p class="runin">Rub lumps of loaf-sugar -on fine ripe lemons till the yellow rind is all grated off; -scraping up the sugar in a tea-spoon, and putting it on a plate, -as you proceed. When you have enough, press it down into -a little glass or china jar, and cover it closely. This will be -found very fine to flavour puddings and cakes. The white or -inside of lemon-peel is of no use.</p> -</div> - - -<h3>CIDER VINEGAR.</h3> -<p>Take six quarts of rye meal; stir and mix it well into a -barrel of strong hard cider of the best kind; and then add a -gallon of whiskey. Cover the cask, (leaving the bung loosely -in it,) set it in the part of your yard that is most exposed to -the sun and air; and in the course of four weeks (if the weather -is warm and dry) you will have good vinegar fit for use. -When you draw off a gallon or more, replenish the cask with -the same quantity of cider, and add about a pint of whiskey. -You may thus have vinegar constantly at hand for common -purposes.</p> - -<p>The cask should have iron hoops.</p> - -<p>A very strong vinegar may be made by mixing cider and -strained honey, (allowing a pound of honey to a gallon of -cider,) and letting it stand five or six months. This vinegar -is so powerful that for common purposes it should be diluted -with a little water.</p> - -<p>Vinegar may be made in the same manner of sour wine.</p> - - -<div class="spaceafter"> -<h3 class="runin">WHITE VINEGAR.—</h3> -<p class="runin">Put into a cask a mixture composed -of five gallons of water, two gallons of whiskey, and a -quart of strong yeast, stirring in two pounds of powdered -charcoal. Place it where it will ferment properly, leaving -the bung loose till the fermentation is over, but covering the<span class="pagenum"><a name="Page_410" id="Page_410">[410]</a></span> -hole slightly to keep out the dust and insects. At the end of -four months draw it off, and you will have a fine vinegar, as -clear and colourless as water.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">SUGAR VINEGAR.—</h3> -<p class="runin">To every gallon of water allow a -pound of the best white sugar, and a jill or more of strong -yeast. Mix the sugar and water together, and boil and skim -it till the scum ceases to rise. Then pour it into a tub; and -when it cools to lukewarm heat, put into it the yeast spread -on pieces of toast. Let it work two days; then put it into an -iron-hooped cask, and set it in a sunny place for five months, -leaving the bung loose, but keeping the bung-hole covered. -In five months it will be good clear vinegar, and you may -bottle it for use.</p> -</div> - -<p>A cask that has not contained vinegar before, should have -a quart of boiling hot vinegar poured into it, shaken about -frequently till cold, and allowed to stand some hours.</p> - - -<div class="spaceafter"> -<h3 class="runin">COMMON CIDER VINEGAR.—</h3> -<p class="runin">Set a barrel of hard -sour cider in the sun for a few weeks, or three months, and it -will become good vinegar.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">PINE-APPLE-ADE.—</h3> -<p class="runin">Pare and slice some very ripe pine-apples; -then cut the slices into small pieces. Put them with all -their juice into a large pitcher, and sprinkle among them plenty -of powdered white sugar. Pour on boiling water, allowing a -small half pint to each pine-apple. Cover the pitcher, and let -it stand till quite cool, occasionally pressing down the pine-apple -with a spoon. Then set the pitcher, for a while, in ice. -Lastly, strain the infusion into another vessel, and transfer it -to tumblers, putting into each glass some more sugar and a -bit of ice. This beverage will be found delicious.</p> -</div> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_411" id="Page_411">[411]</a></span></p> - - - - -<h2><a name="PREPARATIONS_FOR_THE_SICK" id="PREPARATIONS_FOR_THE_SICK">PREPARATIONS FOR THE SICK</a></h2> - - -<h3>CHICKEN JELLY.</h3> -<p>Take a large chicken, cut it up into very small pieces, -bruise the bones, and put the whole into a stone jar with a -cover that will make it water tight. Set the jar in a large -kettle of boiling water, and keep it boiling for three hours. -Then strain off the liquid, and season it slightly with salt, -pepper, and mace; or with loaf-sugar and lemon juice, according -to the taste of the person for whom it is intended.</p> - -<p>Return the fragments of the chicken to the jar, and set it -again in a kettle of boiling water. You will find that you can -collect nearly as much jelly by the second boiling.</p> - -<p>This jelly may be made of an old fowl.</p> - - -<div class="spaceafter"> -<h3 class="runin">BREAD JELLY.—</h3> -<p class="runin">Measure a quart of boiling water, and -set it away to get cold. Take one-third of a six cent loaf of -bread, slice it, pare off the crust, and toast the crumb nicely -of a light brown. Then put it into the boiled water, set it on -hot coals in a covered pan, and boil it gently, till you find by -putting some in a spoon to cool, that the liquid has become a -jelly. Strain it through a thin cloth, and set it away for use. -When it is to be taken, warm a tea-cupful, sweeten it with -sugar, and add a little grated lemon-peel.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ARROW ROOT JELLY.—</h3> -<p class="runin">Mix three table-spoonfuls of -arrow root powder in a tea-cup of water till quite smooth; -cover it, and let it stand a quarter of an hour. Put the yellow -peel of a lemon into a skillet with a pint of water, and let it -boil till reduced to one half. Then take out the lemon-peel,<span class="pagenum"><a name="Page_412" id="Page_412">[412]</a></span> -and pour in the dissolved arrow root, (while the water is still -boiling;) add sufficient white sugar to sweeten it well, and -let it boil together for five or six minutes. It may be seasoned -(if thought necessary) with two tea-spoonfuls of wine, and -some grated nutmeg.</p> -</div> - -<p>It may be boiled in milk instead of water, or in wine and -water, according to the state of the person for whom it is -wanted.</p> - - -<div class="spaceafter"> -<h3 class="runin">RICE JELLY.—</h3> -<p class="runin">Having picked and washed a quarter of -a pound of rice, mix it with half a pound of loaf-sugar, and -just sufficient water to cover it. Boil it till it becomes a -glutinous mass; then strain it; season it with whatever may -be thought proper; and let it stand to cool.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">PORT WINE JELLY.—</h3> -<p class="runin">Melt in a little warm water an -ounce of isinglass; stir it into a pint of port wine, adding two -ounces of sugar candy, an ounce of gum arabic, and half a -nutmeg grated. Mix all well, and boil it ten minutes; or till -every thing is thoroughly dissolved. Then strain it through -muslin, and set it away to get cold.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">SAGO.—</h3> -<p class="runin">Wash the sago through two or three waters, and -then let it soak for two or three hours. To a tea-cupful of -sago allow a quart of water and some of the yellow peel of a -lemon. Simmer it till all the grains look transparent. Then -add as much wine and nutmeg as may be proper, and give it -another boil altogether. If seasoning is not advisable, the -sago may be boiled in milk instead of water, and eaten plain.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">TAPIOCA.—</h3> -<p class="runin">Wash the tapioca well, and let it steep for -five or six hours, changing the water three times. Simmer<span class="pagenum"><a name="Page_413" id="Page_413">[413]</a></span> -it in the last water till quite clear, then season it with sugar -and wine, or lemon juice.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">GRUEL.—</h3> -<p class="runin">Allow three large table-spoonfuls of oatmeal or -Indian meal to a quart of water. Put the meal into a large -bowl, and add the water, a little at a time, mixing and bruising -the meal with the back of a spoon. As you proceed, pour -off the liquid into another bowl, every time, before adding -fresh water to the meal, till you have used it all up. Then -boil the mixture for twenty minutes, stirring it all the while; -add a little salt. Then strain the gruel and sweeten it. A -piece of butter may be stirred into it; and, if thought proper, -a little wine and nutmeg. It should be taken warm.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">OATMEAL GRUEL.—</h3> -<p class="runin">Put four table-spoonfuls of the -best grits (oatmeal coarsely ground) into a pint of boiling -water. Let it boil gently, and stir it often, till it becomes as -thick as you wish it. Then strain it, and add to it while -warm, butter, wine, nutmeg, or whatever is thought proper to -flavour it.</p> -</div> - -<p>If you make the gruel of fine oatmeal, sift it, mix it first to -a thick batter with a little cold water, and then put it into the -sauce-pan of boiling water. Stir it all the time it is boiling, -lifting the spoon gently up and down, and letting the gruel -fall slowly back again into the pan.</p> - - -<div class="spaceafter"> -<h3 class="runin">PANADA.—</h3> -<p class="runin">Having pared off the crust, boil some slices -of bread in a quart of water for about five minutes. Then -take out the bread, and beat it smooth in a deep dish, mixing -in a little of the water it has boiled in; and mix it with a bit -of fresh butter, and sugar and nutmeg to your taste.</p> -</div> - -<p><span class="pagenum"><a name="Page_414" id="Page_414">[414]</a></span></p> - -<p>Another way is to grate some bread, or to grate or pound a -few crackers. Pour on boiling water, beat it well, and add -sugar and nutmeg.</p> - - -<div class="spaceafter"> -<h3 class="runin">BARLEY WATER.—</h3> -<p class="runin">Wash clean some barley, (either -pearl or common,) and to two ounces of barley allow a quart -of water. Put it into a sauce-pan, adding, if you choose, an -equal quantity of stoned raisins; or some lemon-peel and -sugar; or some liquorice root cut up. Let it boil slowly till the -liquid is reduced one half. Then strain it off, and sweeten it.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">GROUND RICE MILK.—</h3> -<p class="runin">Mix in a bowl two table-spoonfuls -of ground rice, with sufficient milk to make a thin batter. -Then stir it gradually into a pint of milk and boil it with -sugar, lemon-peel or nutmeg.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">BEEF TEA.—</h3> -<p class="runin">Cut a pound of the lean of fresh juicy beef -into small thin slices, and sprinkle them with a very little -salt. Put the meat into a wide-mouthed glass or stone jar -closely corked, and set it in a kettle or pan of water, which -must be made to boil, and kept boiling hard round the jar for -an hour or more. Then take out the jar and strain the essence -of the beef into a bowl. Chicken tea may be made in the -same manner.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">MUTTON BROTH.—</h3> -<p class="runin">Cut off all the fat from a loin of -mutton, and to each pound of the lean allow a quart of water. -Season it with a little salt and some shred parsley, and put in -some large pieces of the crust of bread. Boil it slowly for -two or three hours, skimming it carefully.</p> -</div> - -<p>Beef, veal, or chicken broth may be made in the same manner.</p> - -<p>Vegetables may be added if approved. Also barley or rice.</p> - -<p><span class="pagenum"><a name="Page_415" id="Page_415">[415]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">MUTTON BROTH MADE QUICKLY.—</h3> -<p class="runin">Cut three chops -from the best part of a neck of mutton, and remove the fat -and skin. Beat the meat on both sides, and slice it thin. -Put into a small sauce-pan with a pint of water, a little salt, -and some crust of bread cut into pieces. You may add a -little parsley, and a small onion sliced thin. Cover the sauce-pan, -and set it over the fire. Boil it fast, skim it, and in -half an hour it should be ready for use.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">WINE WHEY.—</h3> -<p class="runin">Boil a pint of milk; and when it rises -to the top of the sauce-pan, pour in a large glass of sherry or -Madeira. It will be the better for adding a glass of currant -wine also. Let it again boil up, and then take the sauce-pan -off the fire, and set it aside to stand for a few minutes, but do -not stir it. Then remove the curd, (if it has completely -formed,) and pour the clear whey into a bowl and sweeten it.</p> -</div> - -<p>When wine is considered too heating, the whey may be -made by turning the milk with lemon juice.</p> - - -<div class="spaceafter"> -<h3 class="runin">RENNET WHEY.—</h3> -<p class="runin">Wash a small bit of rennet about -two inches square, in cold water, to get off the salt. Put it -into a tea-cup and pour on it sufficient lukewarm water to -cover it. Let it stand all night, and in the morning stir the -rennet water into a quart pitcher of warm milk. Cover it, -and set it near the fire till a firm curd is formed. Pour off the -whey from it, and it will be found an excellent and cooling -drink. The curd may be eaten (though not by a sick person) -with wine, sugar, and nutmeg. The whey should look greenish.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CALF'S FEET BROTH.—</h3> -<p class="runin">Boil two calf's feet in two -quarts of water, till the liquid is reduced one half, and the -meat has dropped to pieces. Then strain it into a deep dish<span class="pagenum"><a name="Page_416" id="Page_416">[416]</a></span> -or pan, and set it by to get cold. When it has congealed, -take all the fat carefully off; put a tea-cupful of the jelly into -a sauce-pan, and set it on hot coals. When it has nearly -boiled, stir in by degrees the beaten yolk of an egg, and then -take it off immediately. You may add to it a little sugar, -and some grated lemon-peel and nutmeg.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CHICKEN BROTH AND PANADA.—</h3> -<p class="runin">Cut up a chicken, -season it with a very little salt, and put it into three quarts of -water. Let it simmer slowly till the flesh drops to pieces. -You may make chicken panada or gruel of the same fowl, by -taking out the white meat as soon as it is tender, mincing it -fine, and then pounding it in a mortar, adding as you pound -it, sufficient of the chicken water to moisten the paste. You -may thin it with water till it becomes liquid enough to drink. -Then put it into a sauce-pan and boil it gently a few minutes. -Taken in small quantities, it will be found very nutritious. -You may add to it a little grated lemon-peel and nutmeg.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">VEGETABLE SOUP.—</h3> -<p class="runin">Take a white onion, a turnip, -a pared potato, and a head of celery, or a large tea-spoonful -of celery seed. Put the vegetables whole into a quart of -water, (adding a little salt,) and boil it slowly till reduced to -a pint. Make a slice of nice toast; lay it in the bottom of a -bowl, and strain the soup over it.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ONION SOUP.—</h3> -<p class="runin">Put half a pound of the best fresh butter -into a stew-pan on the fire, and let it boil till it has done -making a noise; then have ready twelve large onions peeled -and cut small; throw them into the butter, add a little salt, -and stew them a quarter of an hour. Then dredge in a little -flour, and stir the whole very hard; and in five minutes pour<span class="pagenum"><a name="Page_417" id="Page_417">[417]</a></span> -in a quart of boiling water, and some of the upper crust of -bread, cut small. Let the soup boil ten minutes longer, stirring -it often; and after you take it from the fire, stir in the -yolks of two beaten eggs, and serve it up immediately.</p> -</div> - -<p>In France this soup is considered a fine restorative after any -unusual fatigue. Instead of butter, the onions may be boiled -in veal or chicken broth.</p> - - -<div class="spaceafter"> -<h3 class="runin">TOAST AND WATER.—</h3> -<p class="runin">Toast some slices of bread very -nicely, without allowing them to burn or blacken. Then put -them into a pitcher, and fill it up with boiling water. Let it -stand till it is quite cold; then strain it, and put it into a decanter. -Another way of preparing toast and water is to put the -toasted bread into a mug and pour cold water on it. Cover it -closely, and let it infuse for at least an hour. Drink it cold.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">APPLE WATER.—</h3> -<p class="runin">Pare and slice a fine juicy apple; -pour boiling water over it, cover it, and let it stand till cold.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">TAMARIND WATER.—</h3> -<p class="runin">Put tamarinds into a pitcher or -tumbler till it is one-third full; then fill it up with cold water, -cover it, and let it infuse for a quarter of an hour or more.</p> -</div> - -<p>Currant jelly or cranberry juice mixed with water makes a -pleasant drink for an invalid.</p> - - -<div class="spaceafter"> -<h3 class="runin">MOLASSES POSSET.—</h3> -<p class="runin">Put into a sauce-pan a pint of -the best West India molasses; a tea-spoonful of powdered -white ginger; and a quarter of a pound of fresh butter. Set -it on hot coals, and simmer it slowly for half an hour; stirring -it frequently. Do not let it come to a boil. Then stir in the -juice of two lemons, or two table-spoonfuls of vinegar; cover -the pan and let it stand by the fire five minutes longer. This<span class="pagenum"><a name="Page_418" id="Page_418">[418]</a></span> -is good for a cold. Some of it may be taken warm at once, -and the remainder kept at hand for occasional use.</p> -</div> - -<p>It is the preparation absurdly called by the common people -a stewed quaker.</p> - -<p>Half a pint of strained honey mixed cold with the juice of -a lemon, and a table-spoonful of sweet oil, is another remedy -for a cold; a tea-spoonful or two to be taken whenever the -cough is troublesome.</p> - - -<div class="spaceafter"> -<h3 class="runin">FLAX-SEED LEMONADE.—</h3> -<p class="runin">To a large table-spoonful -of flax-seed allow a tumbler and a half of cold water. Boil -them together till the liquid becomes very sticky. Then -strain it hot over a quarter of a pound of pulverized sugar -candy, and an ounce of pulverized gum arabic. Stir it till -quite dissolved, and squeeze into it the juice of a lemon.</p> -</div> - -<p>This mixture has frequently been found an efficacious -remedy for a cold; taking a wine-glass of it as often as the -cough is troublesome.</p> - - -<div class="spaceafter"> -<h3 class="runin">COCOA.—</h3> -<p class="runin">Put into a sauce-pan two ounces of good cocoa -(the chocolate nut before it is ground) and one quart of water. -Cover it, and as soon as it has come to a boil, set it on coals -by the side of the fire, to simmer for an hour or more. Take -it hot with dry toast. Baker's prepared cocoa is excellent.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">COCOA SHELLS.—</h3> -<p class="runin">These can be procured at the principal -grocers and confectioners, or at a chocolate manufactory. -They are the thin shells that envelope the chocolate kernel, -and are sold at a low price; a pound contains a very large -quantity. Soak them in water for five or six hours or more, -(it will be better to soak them all night,) and then boil them -in the same water. They should boil two hours. Strain the -liquid when done, and let it be taken warm.</p> -</div> - -<p><span class="pagenum"><a name="Page_419" id="Page_419">[419]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">RAW EGG.—</h3> -<p class="runin">Break a fresh egg into a saucer, and mix a -little sugar with it; also, if approved, a small quantity of -wine. Beat the whole to a strong froth. It is considered a -restorative.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">SODA WATER.—</h3> -<p class="runin">To forty grains of carbonate of soda, -add thirty grains or tartaric acid in small crystals. Fill a -soda bottle with spring water, put in the mixture, and cork it -instantly with a well-fitting cork.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">SEIDLITZ POWDERS.—</h3> -<p class="runin">Fold in a white paper one -drachm of Rochelle salts. In a blue paper a mixture of -twenty grains of tartaric acid, and twenty-five grains of carbonate -of soda. They should all be pulverized very fine. -Put the contents of the white paper into a tumbler not quite -half full of cold water, and stir it till dissolved. Then put the -mixture from the blue paper into another tumbler with the -same quantity of water, and stir that also. When the powders -are dissolved in both tumblers, pour the first into the other, -and it will effervesce immediately. Drink it quickly while -foaming.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">BITTERS.—</h3> -<p class="runin">Take two ounces of gentian root, an ounce of -Virginia snake root, an ounce of the yellow paring of orange -peel, and half a drachm of cochineal. Steep these ingredients, -for a week or more, in a quart of Madeira or sherry wine, or -brandy. When they are thoroughly infused, strain and filter -the liquor, and bottle it for use. This is considered a good -tonic, taken in a small cordial glass about noon.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ESSENCE OF PEPPERMINT.—</h3> -<p class="runin">Mix an ounce of oil -of peppermint with a pint of alcohol. Then colour it by put<span class="pagenum"><a name="Page_420" id="Page_420">[420]</a></span>ting -in some leaves of green mint. Let it stand till the colour -is a fine green; then filter it through blotting paper. Drop it -on sugar when you take it.</p> -</div> - -<p>Essence of pennyroyal, mint, cinnamon, cloves, &c. may -all be prepared in the same manner by mixing a portion of the -essential oil with a little alcohol.</p> - -<p>You may obtain liquid camphor by breaking up and dissolving -a lump in white brandy or spirit of wine.</p> - - -<div class="spaceafter"> -<h3 class="runin">LAVENDER COMPOUND.—</h3> -<p class="runin">Fill a quart bottle with lavender -blossoms freshly gathered, and put in loosely; then pour -in as much of the best brandy as it will contain. Let it stand -a fortnight, and then strain it. Afterwards, mix with it of -powdered cloves, mace, nutmeg and cochineal, a quarter of an -ounce of each; and cork it up for use in small bottles. When -taken, a little should be dropped on a lump of sugar.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">LEAD WATER.—</h3> -<p class="runin">Mix two table-spoonfuls of extract of -lead with a bottle of rain or river water. Then add two table-spoonfuls -of brandy, and shake it well.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">REMEDY FOR A BURN.<a name="Anchor-N" id="Anchor-N"></a><a href="#Footnote-N" class="fnanchor" title="Go to footnote N.">[N]</a>—</h3> -<p class="runin">After immediately applying -sweet oil, scrape the inside of a raw potato, and lay some of -it on the place, securing it with a rag. In a short time put on -fresh potato, and repeat this application very frequently. It -will give immediate ease, and draw out the fire. Of course, -if the burn is bad, it is best to send for a physician.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">FOR CHILBLAINS.—</h3> -<p class="runin">Dip the feet every night and morning -in cold water, withdrawing them in a minute or two, and<span class="pagenum"><a name="Page_421" id="Page_421">[421]</a></span> -drying them by rubbing them very hard with a coarse towel. -To put them immediately into a pail of brine brought from a -pickle tub is another excellent remedy when feet are found to -be frosted.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">FOR CORNS.—</h3> -<p class="runin">Mix together a little Indian meal and cold -water, till it is about the consistence of thick mush. Then -bind it on the corn by wrapping a small slip of thin rag round -the toe. It will not prevent you from wearing your shoe and -stocking. In two or three hours take it off, and you will find -the corn much softened. Cut off as much of it as is soft with -a penknife or scissors. Then put on a fresh poultice, and -repeat it till the corn is entirely levelled, as it will be after -a few regular applications of the remedy; which will be found -successful whenever the corn returns. There is no permanent -cure for them.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">WARTS.—</h3> -<p class="runin">To remove the hard callous horny warts which -sometimes appear on the hands of children, touch the wart -carefully with a new pen dipped slightly in aqua-fortis. It will -give no pain; and after repeating it a few times, the wart will -be found so loose as to come off by rubbing it with the finger.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">RING-WORMS.—</h3> -<p class="runin">Rub mercurial ointment on the ring-worm -previous to going to bed, and do not wash it off till -morning. It will effect a cure if persevered in; sometimes -in less than a week.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">MUSQUITO BITES.—</h3> -<p class="runin">Salt wetted into a sort of paste, -with a little vinegar, and plastered on the bite, will immediately -allay the pain; and if not rubbed, no mark will -be seen next day. It is well to keep salt and vinegar always<span class="pagenum"><a name="Page_422" id="Page_422">[422]</a></span> -in a chamber that is infested with musquitoes. It is also good -for the sting of a wasp or bee; and for the bite of any venomous -animal, if applied immediately. It should be left on till -it becomes dry, and then renewed.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ANTIDOTE FOR LAUDANUM.—</h3> -<p class="runin">When so large a -quantity of laudanum has been swallowed as to produce dangerous -effects, the fatal drowsiness has been prevented when -all other remedies have failed, by administering a cup of the -strongest possible coffee. The patient has revived and recovered, -and no ill effects have followed.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">GREEN OINTMENT.—</h3> -<p class="runin">Take two or three large handfuls -of the fresh-gathered leaves of the Jamestown weed, (called -Apple Peru in New England,) and pound it in a mortar till -you have extracted the juice. Then put the juice into a tin -sauce-pan, mixed with sufficient lard to make a thick salve. -Stew them together half an hour, and then put the mixture -into gallipots and cover it closely. It is excellent to rub on -chilblains, and other inflammatory external swellings, applying -it several times a day.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">TO STOP BLOOD.—</h3> -<p class="runin">For a prick with a pin, or a slight -cut, nothing will more effectually stop the bleeding than old -cobwebs compressed into a lump and applied to the wound, or -bound on it with a rag. A scrap of cotton wadding is also -good for stopping blood. Or wet the place with laudanum. -After the blood is stopped, cover the cut with a bit of white -or pink court-plaster. The copperas dye in <em>black</em> court-plaster -will sometimes produce inflammation.</p> -</div> - - -<p><span class="pagenum"><a name="Page_423" id="Page_423">[423]</a></span></p> - -<div class="footnotes"><h3>FOOTNOTES:</h3> -<ol> -<li class="footnote"> - -<p><a name="Footnote-N" id="Footnote-N"></a> These remedies are all very simple; but the author <em>knows</em> them -to have been efficacious whenever tried.</p> -<span class="label">[<a title="Return to text." href="#Anchor-N">N</a>]</span> </li> - -</ol> -</div> - -<hr class="chap" /> - -<h2><a name="PERFUMERY_ETC" id="PERFUMERY_ETC">PERFUMERY, ETC.</a></h2> - - -<h3>COLOGNE WATER.</h3> -<p>Procure at a druggists, one drachm of oil of lavender, -the same quantity of oil of lemon, of oil of rosemary, and of -oil of cinnamon; with two drachms of oil of bergamot, -all mixed in the same phial, which should be a new one. -Shake the oils well, and pour them into a pint of spirits of -wine. Cork the bottle tightly, shake it hard, and it will be -fit for immediate use; though it improves by keeping. You -may add to the oils, if you choose, ten drops of the tincture -of musk, or ten drops of extract of ambergris.</p> - -<p>For very fine cologne water, mix together in a new phial -oil of lemon, two drachms; oil of bergamot, two drachms; oil -of lavender, two drachms; oil of cedrat, one drachm; tincture -of benzoin, three drachms; neroli, ten drops; ambergris, ten -drops; attar of roses, two drops. Pour the mixture into a -pint of spirits of wine; cork and shake the bottle and set it -away for use. Use only what is called absolute alcohol.</p> - -<p>Another receipt for cologne water is to mix with a pint of -alcohol, sixty drops or two large tea-spoonfuls of orange-flower -water, and the same quantity of the essential oils of lemon, -lavender, and bergamot. The alcohol should be inodorous.</p> - - -<div class="spaceafter"> -<h3 class="runin">LAVENDER WATER.—</h3> -<p class="runin">Mix two ounces of essential oil -of lavender, and two drachms of essence of ambergris, with a -pint of spirits of wine; cork the bottle, and shake it hard every -day for a fortnight. Use absolute alcohol.</p> -</div> - -<p><span class="pagenum"><a name="Page_424" id="Page_424">[424]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">HUNGARY WATER.—</h3> -<p class="runin">Mix together one ounce of oil of -rosemary and two drachms of essence of ambergris; add them -to a pint of spirits of wine. Shake it daily for a month, and -then transfer it to small bottles.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ROSE VINEGAR.—</h3> -<p class="runin">Fill a stone or china jar with fresh -rose leaves put in loosely. Then pour on them as much of -the best white wine vinegar as the jar will hold. Cover it, -and set it in the sun, or in some other warm place for three -weeks. Then strain it through a flannel bag, and bottle it for -use. This vinegar will be found very fine for salads, or for -any nice purposes.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">THIEVES' VINEGAR.—</h3> -<p class="runin">Take a large handful of lavender -blossoms, and the same quantity of sage, mint, rue, wormwood -and rosemary. Chop and mix them well. Put them into a -jar, with half an ounce of camphor that has been dissolved in -a little alcohol, and pour in three quarts of strong clear vinegar. -Keep the jar for two or three weeks in the hot sun, and -at night plunge it into a box of heated sand. Afterwards -strain and bottle the liquid, putting into each bottle a clove of -garlic sliced. To have it very clear, after it has been bottled -for a week, you should pour it off carefully from the sediment -and filter it through blotting paper. Then wash the bottles -and return the vinegar to them. It should be kept very -tightly corked. It is used for sprinkling about in sick-rooms; -and also in close damp oppressive weather. Inhaling the -odour from a small bottle will frequently prevent faintness in -a crowd.</p> -</div> - -<p>It is best to make it in June.</p> - -<p>This vinegar is so called from an old tradition, that during -the prevalence of the plague in London the composition was<span class="pagenum"><a name="Page_425" id="Page_425">[425]</a></span> -invented by four thieves, who found it a preservative from -contagion; and were by that means enabled to remain in the -city and exercise their profession to great advantage, after -most of the inhabitants had fled.</p> - - -<div class="spaceafter"> -<h3 class="runin">OIL OF FLOWERS.—</h3> -<p class="runin">A French process for obtaining -essential oils from flowers or herbs has been described as -follows:—Take carded cotton, or split wadding, and steep it in -some pure Florence oil, such as is quite clear and has no -smell. Then place a layer of this cotton in the bottom of a -deep china dish, or in an earthen pipkin. Cover it with a -thick layer of fresh rose leaves, or the leaves of sweet pink, -jasmine, wall-flower, tuberose, magnolia blossoms, or any -other odoriferous flower or plant from which you wish to obtain -the perfume. Spread over the flower-leaves another layer -of cotton that has been steeped in oil. Afterwards a second -layer of flowers, and repeat them alternately till the vessel is -quite full. Cover it closely, and let it stand in the sun for a -week. Then throw away the flower-leaves, carefully press out -the oil from the cotton, and put it into a small bottle for use. -The oil will be found to have imbibed the odour of the flowers.</p> -</div> - -<p>Keep the scented cotton to perfume your clothes-drawers.</p> - - -<div class="spaceafter"> -<h3 class="runin">BALM OF GILEAD OIL.—</h3> -<p class="runin">Put loosely into a bottle as -many balm of Gilead flowers as will come up to a third part -of its height; then nearly fill up the bottle with sweet oil, -which should be of the best quality. Let it infuse (shaking -it occasionally) for several days, and it will then be fit for use. -It is considered a good remedy for bruises of the skin; also -for cuts, burns, and scalds that are not very bad, and should -be applied immediately by wetting a soft rag with it; renewing -it frequently.</p> -</div> - -<p><span class="pagenum"><a name="Page_426" id="Page_426">[426]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">LIP SALVE.—</h3> -<p class="runin">Put into a wide-mouthed bottle four ounces -of the best olive oil, with one ounce of the small parts -of alkanet root. Stop up the bottle, and set it in the sun, -(shaking it often,) till you find the liquid of a beautiful crimson. -Then strain off the oil very clear from the alkanet -root, put it into an earthen pipkin, and add to it an ounce -of white wax, and an ounce and a half of the best mutton -suet, which has been previously clarified, or boiled and -skimmed. Set the mixture on the embers of coals, and melt -it slowly: stirring it well. After it has simmered slowly for -a little while, take it off; and while still hot, mix with it a -few drops of oil of roses, or of oil of neroli, or tincture of -musk.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">COLD CREAM.—</h3> -<p class="runin">Cut up a shilling cake of white wax; -put it into a clean sauce-pan with an ounce of oil of sweet -almonds, and two large table-spoonfuls of lard. Boil and stir -it well. When you take it off the fire, beat in an ounce -of orange-flower, or rose-water. Put it up in gallicups with -covers.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">SOFT POMATUM.—</h3> -<p class="runin">Soak half a pound of fresh lard and -a quarter of a pound of beef marrow in water for two or three -days; squeezing and pressing it every day, and changing the -water. Afterwards drain off the water, and put the lard and -marrow into a sieve to dry. Then transfer it to a jar, and set -the jar into a pot of boiling water. When the mixture is -melted, put it into a basin, and beat it with two spoonfuls of -brandy. Then drain off the brandy, perfume the pomatum by<span class="pagenum"><a name="Page_427" id="Page_427">[427]</a></span> -mixing with it any scented essence that you please, and tie it -up in gallipots.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">COSMETIC PASTE.—</h3> -<p class="runin">Take a quarter of a pound of Castile -soap, and cut it into small pieces. Then put it into a tin -or porcelain sauce-pan, with just water enough to moisten it -well, and set it on hot coals. Let it simmer till it is entirely -dissolved; stirring it till it becomes a smooth paste, and thickening -it with Indian meal, (which even in a raw state is excellent -for the hands.) Then take it from the fire, and when -cool scent it with rose-water, or with any fragrant essence -you please. Beat and stir it hard with a silver spoon, -and when it is thoroughly mixed put it into little pots with -covers.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ACID SALT.—</h3> -<p class="runin">This is the composition commonly, but -erroneously called salt of lemon, and is excellent for removing -ink and other stains from the hands, and for taking ink spots -out of white clothes. Pound together in a marble mortar an -ounce of salt of sorrel, and an ounce of the best cream of -tartar, mixing them thoroughly. Then put it in little wooden -boxes or covered gallipots, and rub it on your hands when they -are stained, washing them in cold water, and using the acid -salt instead of soap; a very small quantity will immediately -remove the stain. In applying it to linen or muslin that is -spotted with ink or fruit juice, hold the stained part tightly -stretched over a cup or bowl of boiling water. Then with -your finger rub on the acid salt till the stain disappears. It -must always be done before the article is washed.</p> -</div> - -<p>This mixture costs about twenty-five cents, and the above -quantity (if kept dry) will be sufficient, for a year or more.</p> - -<p><span class="pagenum"><a name="Page_428" id="Page_428">[428]</a></span></p> - -<p>Ink stains may frequently be taken out of white clothes by -rubbing on (before they go to the wash) some bits of cold -tallow picked from the bottom of a mould candle. Leave the -tallow sticking on in a lump, and when the article comes from -the wash, it will generally be found that the spot has disappeared. -This experiment is so easy and so generally successful -that it is always worth trying. When it fails, it is in -consequence of some peculiarity in the composition of the ink.</p> - - -<div class="spaceafter"> -<h3 class="runin">SWEET JARS.—</h3> -<p class="runin">Take a china jar, and put into it three -handfuls of fresh damask rose-leaves; three of sweet pinks, -three of wall-flowers, and stock gilly-flowers, and equal proportions -of any other fragrant flowers that you can procure. -Place them in layers; strewing powdered orris-root thickly -between each layer.</p> -</div> - -<p>You may fill another jar with equal quantities of lavender, -knotted marjoram, rosemary, lemon-thyme, balm of Gilead, -lemon-peel, and smaller quantities of laurel leaves and mint; -and some sliced orris-root. You may mix with the herbs, -(which must all be chopped,) powdered cloves, cinnamon, and -nutmeg; strewing powdered orris-root between the layers.</p> - -<p>Flowers, herbs, and spice may all be mixed in the same -jar; adding always some orris root. Every thing that is put -in should be perfectly free from damp.</p> - -<p>The jar should be kept closely covered, except when the -cover is occasionally removed for the purpose of diffusing the -scent through the room.</p> - - -<div class="spaceafter"> -<h3 class="runin">SCENTED BAGS.—</h3> -<p class="runin">Take a quarter of a pound of coriander -seeds, a quarter of a pound of orris root, a quarter of a -pound of aromatic calamus, a quarter of a pound of damask -rose leaves, two ounces of lavender blossoms, half an ounce of<span class="pagenum"><a name="Page_429" id="Page_429">[429]</a></span> -mace, half an ounce of cinnamon, a quarter of an ounce of -cloves, and two drachms of musk-powder. Beat them all -separately in a mortar, and then mix them well together. -Make small silk or satin bags; fill each with a portion of -the mixture, and sew them closely all round. Lay them -among your clothes in the drawers.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">VIOLET PERFUME.—</h3> -<p class="runin">Drop twelve drops of genuine oil -of rhodium on a lump of loaf-sugar. Then pound the sugar -in a marble mortar with two ounces of orris root powder. -This will afford an excellent imitation of the scent of violets. -If you add more oil of rhodium, it will produce a rose perfume. -Sew up the powder in little silk bags, or keep it in a tight -box.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">DURABLE INK.—</h3> -<p class="runin">Take, when empty, one of the little -bottles that has contained indelible ink, such as is sold in cases, -and wash and rinse it clean. Put into it two inches of lunar -caustic; fill it up with soft water and cork it tightly. -This is the marking ink.</p> -</div> - -<p>Prepare the larger bottle that has contained the liquid used -for the first wash, by making it quite clean. Take a large -tea-spoonful of salt of tartar, and a lump of gum arabic the -size of a hickory nut. Put them into the wash bottle, and fill -it up with clear rain water. Cork both bottles tightly, and -set them three days in the sun. Always put them in the sun -before using it.</p> - -<p>Linen cannot be marked well with durable ink unless the -weather is clear and dry. Dip a camel's hair pencil in the -large bottle that contains the gum liquid, and wash over with -it a small space on a corner of the linen, about large enough to -contain the name. Dry it in the sun, and let it alone<span class="pagenum"><a name="Page_430" id="Page_430">[430]</a></span> -till next day. Then take a very good pen, and with the ink -from the smallest bottle, write the name you intend, on the -place that has been prepared by the first liquid. This also -must be dried in the sun. See that the bottles are always -well corked, and keep them in a covered box.</p> - -<p>After the linen is dried, iron it before you write on it.</p> - - -<div class="spaceafter"> -<h3 class="runin">ANOTHER DURABLE INK.—</h3> -<p class="runin">For the marking liquid—rub -together in a small mortar five scruples of lunar caustic -with one drachm of gum arabic, one scruple of sap-green and -one ounce of rain water. Keep the bottle three days in the sun.</p> -</div> - -<p>For wetting the linen—mix together a quarter of an ounce -of salt of soda, a heaped table-spoonful of powdered gum -arabic, and two ounces of hot water.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO KEEP PEARL-ASH.—</h3> -<p class="runin">Take three ounces of pearl-ash, -and put it into a clean black bottle with a pint and a half -(not more) of soft water. The proportion is an ounce of pearl-ash -to half a pint of water. Cork it very tightly, shake it, and -it will be fit for use as soon as all the pearl-ash is dissolved. -A table-spoonful of this liquid is equal to a small tea-spoonful -of pearl-ash in the lump or powder. Keeping it ready dissolved -will be found very convenient.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ALMOND PASTE.—</h3> -<p class="runin">Blanch half a pound of shelled -sweet almonds, and a quarter of a pound of bitter ones, and -beat them in a mortar to a smooth paste—adding by degrees a -jill of rose or orange-flower water. Then beat in, gradually, -half a pound of clear strained honey. When the whole is well -incorporated, put it into gallipots, pouring on the top of each -some orange-flower or rose-water. Keep it closely covered.</p> -</div> - -<p>This is a celebrated cosmetic for the hands.</p> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_431" id="Page_431">[431]</a></span></p> - - - - -<h2><a name="MISCELLANEOUS_RECEIPTS" id="MISCELLANEOUS_RECEIPTS">MISCELLANEOUS RECEIPTS.</a></h2> - - -<div class="spaceafter"> -<h3 class="runin">MINCED OYSTERS.—</h3> -<p class="runin">Take fifty fine large oysters, and -mince them raw. Chop also four or five small pickled cucumbers, -and a bunch of parsley. Grate about two tea-cupfuls -of stale bread-crumbs, and beat up the yolks of four eggs. -Mix the whole together in a thick batter, seasoning it with -cayenne and powdered mace; and with a little salt if the -oysters are fresh. Have ready a pound of lard, and melt in -the frying-pan enough of it to fry the oysters well. If the -lard is in too small a quantity they will be flat and tough. -When the lard is boiling hot in the pan, put in about a table-spoonful -at a time of the oyster-mixture, and fry it in the form -of small fritters; turning them so as to brown on both sides. -Serve them up hot, and eat them with small bread rolls.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">STEWED BLACK FISH.—</h3> -<p class="runin">Flour a deep dish, and lay -in the bottom a piece of butter rolled in flour. Then sprinkle -it with a mixture of parsley, sweet marjoram, and green onion; -all chopped fine. Take your black fish and rub it inside and -outside with a mixture of cayenne, salt, and powdered cloves -and mace. Place skewers across the dish, and lay the fish -upon them. Then pour in a little wine, and sufficient water -to stew the fish. Set the dish in a moderate oven, and let it -cook slowly for an hour.</p> -</div> - -<p>Shad or rock fish may be dressed in the same manner.</p> - - -<div class="spaceafter"> -<h3 class="runin">FRIED SMELTS.—</h3> -<p class="runin">These little fish are considered extremely -fine. Before they are cooked, cut off the heads and<span class="pagenum"><a name="Page_432" id="Page_432">[432]</a></span> -tails. Sprinkle the smelts with flour, and have ready in a frying -pan over the fire plenty of fresh lard or butter. When it -boils, put in the fish and fry them.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">BROILED SWEETBREADS.—</h3> -<p class="runin">Split open and skewer -the sweetbreads; season them with pepper and salt, and with -powdered mace. Broil them on a gridiron till thoroughly -done. While they are broiling, prepare some melted butter -seasoned with mace and a little white wine, or mushroom -catchup; and have ready some toast with the crust cut off. -Lay the toast in the bottom of a dish; place the sweetbreads -upon it, and pour over them the drawn butter.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">PICKLED EGGS.—</h3> -<p class="runin">Boil twelve eggs quite hard, and lay -them in cold water; having peeled off the shells. Then put -them whole into a stone jar, with a quarter of an ounce of -whole mace, and the same quantity of cloves; a sliced nutmeg; -a table-spoonful of whole pepper; a small bit of ginger; -and a peach leaf. Fill up the jar with boiling vinegar; cover -it closely that the eggs may cool slowly. When they are -cold, tie up the jar; covering the cork with leather. After it -has stood three days pour off the pickle, boil it up again, and -return it boiling hot to the eggs and spice. They will be fit -for use in a fortnight.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">GUMBO SOUP.—</h3> -<p class="runin">Take four pounds of the lean of a fresh -round of beef and cut the meat into small pieces, avoiding -carefully all the fat. Season the meat with a little pepper and -salt, and put it on to boil with three quarts and a pint of water -(not more.) Boil it slowly and skim it well. When no more -scum rises, put in half a peck of ochras, peeled and sliced<span class="pagenum"><a name="Page_433" id="Page_433">[433]</a></span>, -and half a peck of tomatas cut in quarters. Boil it slowly -till the ochras and tomatas are entirely dissolved, and the -meat all to rags. Then strain it through a cullender, and send -it to table with slices of dry toast. This soup cannot be -made in less than seven or eight hours. If you dine at two -you must put on the meat to boil at six or seven in the morning. -It should be as thick as a jelly.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">SHREWSBURY CAKES.—</h3> -<p class="runin">Rub three quarters of a pound -of butter into two pounds of sifted flour, and mix in half a -pound of powdered sugar, and half a pound of currants, washed -and dried. Wet it to a stiff paste with rich milk. Roll it out, -and cut it into cakes. Lay them on buttered baking sheets, -and put them into a moderate oven.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">RICE FLUMMERY.—</h3> -<p class="runin">To two quarts of milk allow half -a pound of ground rice. Take out one pint of the milk, and -mix the rice gradually with it into a batter; making it quite -smooth and free from lumps. Put the three pints of milk into -a skillet, (with a bunch of peach leaves or a few peach-kernels,) -and let it come to a boil. Then while it is still boiling, stir -in by degrees the rice batter, taking care not to have it lumpy; -add sugar, mace, and rose brandy to your taste; or you may -flavour it with the juice of a large lemon. When it has -boiled sufficiently, and is quite thick, strain it, and put it -into a mould to congeal. Make a rich boiled custard, (flavoured -in the same manner,) and send it to table in a pitcher, -to eat with the flummery. Both should be cold. If you -mould it in tea-cups, turn it out on a deep dish, and pour the -custard round it.</p> -</div> - -<p><span class="pagenum"><a name="Page_434" id="Page_434">[434]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">APPLE BUTTER WITHOUT CIDER—</h3> -<p class="runin">Mix together -ten gallons of water, and ten gallons of the best West India -molasses. Put it into a large kettle over a good fire; -let it come to a hard boil, and skim it as long as any scum -continues to rise. Then take out half the liquid, and put it -into a tub. Have ready eight bushels of fine sound apples, -pared, cored and quartered. Throw them gradually into -the liquid that is still boiling on the fire. Let it continue to -boil hard, and as it thickens, add by degrees the other half of -the molasses and water, (that which has been put into the tub.) -Stir it frequently to prevent its scorching, and to make it of -equal consistence throughout. Boil it ten or twelve hours, -continuing to stir it. At night take it out of the kettle, and -set it in tubs to cool; covering it carefully. Wash out the -kettle and wipe it very dry.</p> -</div> - -<p>Next morning boil the apple butter six or eight hours longer; -it should boil eighteen hours altogether. Then an hour -before you take it finally out, stir in a pound of mixed spice -cloves, mace, cinnamon, and nutmeg, all finely powdered. -When entirely done, put up the apple butter in stone or -earthen jars. It will keep a year or more.</p> - -<p>It can, of course, be made in a smaller quantity than that -given in the above receipt; and also at any time in the winter; -fresh cider not being an ingredient, as in the most usual way -of making apple butter.</p> - - -<div class="spaceafter"> -<h3 class="runin">AN APPLE POT PIE.—</h3> -<p class="runin">Make a paste, allowing a pound -of butter, or of chopped suet to two pounds and a quarter of -flour. Have ready a sufficient quantity of fine juicy acid -apples, pared, cored, and sliced. Mix with them brown sugar -enough to sweeten them, a few cloves, and some slips of -lemon-peel. Butter the sides of an iron pot, and line them<span class="pagenum"><a name="Page_435" id="Page_435">[435]</a></span> -with paste. Then put in the apples, interspersing them with -thin squares of paste, and add a very little water. Cover the -whole with a thick lid of paste, cutting a slit in the centre for -the water to bubble up, and let it boil two hours. When -done, serve it up on a large dish, and eat it with butter and -sugar.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">PUDDING CATCHUP.—</h3> -<p class="runin">Mix together half a pint of -noyau; a pint of sherry or other white wine; the yellow peel -of four lemons, pared thin; and half an ounce of mace. Put -the whole into a large bottle, and let it stand for two or three -weeks. Then strain it, and add half a pint of capillaire or -strong sugar syrup; or of Curaçoa. Bottle it, and it will keep -two or three years. It may be used for various sweet dishes, -but chiefly for pudding-sauce mixed with melted butter.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CURAÇOA.—</h3> -<p class="runin">Grate as much fresh orange-peel as will -make two ounces when done; the peel of fresh shaddock will -be still better. Mix it with a pint of orange juice. Put it -into a quart of the strongest and clearest rectified spirit; -shake it, let it infuse for a fortnight, and strain it. Then -make a syrup by dissolving a pound of the best loaf-sugar -in a pint of cold water, adding to it the beaten white of an -egg, and boiling and skimming it till the scum ceases to -rise. Mix the syrup with the strained liquor. Let it stand -till next day, and then filter it through white blotting paper -fastened to the bottom of a sieve. Curaçoa is a great improvement -to punch; also a table-spoonful of it in a tumbler -of water makes a very refreshing summer drink.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">PATENT YEAST.—</h3> -<p class="runin">Boil half a pound of fresh hops in -four quarts of water, till the liquid is reduced to two quarts.<span class="pagenum"><a name="Page_436" id="Page_436">[436]</a></span> -Strain it, and mix in sufficient wheat flour to make a thin -batter; adding half a pint of strong fresh yeast, (brewer's -yeast, if it can be procured.) When it is done fermenting, pour -it into a pan, and stir in sufficient Indian meal to make a moderately -stiff dough. Cover it, and set it in a warm place to -rise. When it has become very light, roll it out into a thick -sheet, and cut it into little cakes. Spread them out on a dish, -and let them dry gradually in a cool place where there is no -sun. Turn them five or six times a day while drying; and -when they are quite dry, put them into paper bags, and keep -them in a jar or box closely covered, in a place that is not -in the least damp.</p> -</div> - -<p>When you want the yeast for use, dissolve in a little warm -water one or more of the cakes, (in proportion to the quantity -of bread you intend making,) and when it is quite dissolved, -stir it hard, thicken it with a little flour, cover it, and place it -near the fire to rise before you use it. Then mix it with the -flour in the usual manner of preparing bread.</p> - -<p>This is a very convenient way of preserving yeast through -the summer, or of conveying it to a distance.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO DRY HERBS.—</h3> -<p class="runin">By drying herbs with artificial heat -as quickly as possible, you preserve their scent and flavour -much better than when they are dried slowly by exposing -them to the sun and air; a process by which a large portion -of their strength evaporates. All sorts of herbs are in the -greatest perfection just before they begin to flower. Gather -them on a dry day, and place them in an oven, which must -not be hot enough to discolour, scorch, or burn them. When -they are quite dry, take them out, and replace them with -others. Pick the leaves from the stems, (which may be -thrown away,) and put them into bottles or jars; cork them<span class="pagenum"><a name="Page_437" id="Page_437">[437]</a></span> -tightly, and keep them in a dry place. Those that are used -in cookery should be kept in a kitchen closet.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">PEACH KERNELS.—</h3> -<p class="runin">When peaches are in season, have -in a convenient place an old basket or something of the sort, -in which all the peach stones can be saved; they are too useful -to be thrown away. Then have them carefully cracked, -so as to extract the kernels whole if possible. Spread them -out on a dish for one day. Then put them into a box or jar, -and keep them to use as bitter almonds; for which they are -an excellent substitute in flavouring custards, creams and -cakes. Plum stones are worth saving in the same manner.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">LEMON-PEEL.—</h3> -<p class="runin">Never throw away the rind of a lemon. -Keep a wide-mouthed bottle half full of brandy, and put into -it (cut in pieces) all the lemon-rind that you do not immediately -want. As the white part of the rind is of no use, it -will be best to pare off the yellow very thin, and put that alone -into the brandy, which will thus imbibe a very fine lemon -flavour, and may be used for many nice purposes.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">TO KEEP TOMATAS.—</h3> -<p class="runin">Take fine ripe tomatas, and -wipe them dry, taking care not to break the skin. Put them -into a stone jar with cold vinegar, adding a small thin muslin -bag filled with mace, whole cloves, and whole peppers. Then -cork the jar tightly with a cork that has been dipped in melted -rosin, and put it away in a dry place. Tomatas pickled in -this manner keep perfectly well and retain their colour. For -this purpose use the small round button tomatas.</p> -</div> - -<p>Morella cherries may be pickled thus, in cold vinegar.</p> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_438" id="Page_438">[438]</a></span></p> - - - - -<h2><a name="ADDITIONAL_RECEIPTS" id="ADDITIONAL_RECEIPTS">ADDITIONAL RECEIPTS.</a></h2> - - -<div class="spaceafter"> -<h3 class="runin">FRENCH GREEN PEA SOUP.—</h3> -<p class="runin">This soup is made -without meat. Put into a soup-pot four quarts of shelled green -peas, two large onions sliced, a handful of leaves of sweet marjoram -shred from the stalks, or a handful of sweet basil; or a -mixed handful of both—also, if you like it, a handful of green -mint. Add four quarts of water, and boil the whole slowly till -all the peas are entirely to pieces. Then take off the pot, and -mash the peas well against its sides to extract from them all -their flavour. Afterward strain off the liquid into a clean pot, -and add to it a tea-cup full of the juice of spinach, which you -must prepare, while the soup is boiling, by pounding some spinach -in a mortar. This will give the soup a fine green colour. -Then put in a quarter of a pound of the best fresh butter rolled -whole in flour; and add a pint and a half more of shelled young -peas. If you wish the soup very thick, you may allow a quart -of the additional peas. Season it with a very little salt and -cayenne; put it again over the fire, and boil it till the last peas -are quite soft, but not till they go to pieces.</p> -</div> - -<p>Have ready in a tureen two or three slices of toasted bread -cut into small squares or dice, and pour the soup on it.</p> - -<p>This soup, if properly made, will be found excellent, notwithstanding -the absence of meat. It is convenient for fast -days; and in the country, where vegetables can be obtained -from the garden, the expense will be very trifling.</p> - -<p>What is left may be warmed for the next day.</p> - - -<div class="spaceafter"> -<h3 class="runin">GIBLET SOUP.—</h3> -<p class="runin">Take three pounds of shin of beef or of -neck of mutton. Cut off the meat and break the bones. Then<span class="pagenum"><a name="Page_439" id="Page_439">[439]</a></span> -put the meat with the bones into a soup-pot, with a tea-spoonful -of salt, and three quarts of water. Add a bunch of sweet -marjoram, one of sweet basil, and a quarter of an ounce of black -pepper-corns, all tied in a thin muslin rag; a sliced onion, and -six or eight turnips and carrots, cut small. Let the whole boil -slowly for two or three hours, skimming it well. In the mean -time, have ready two sets of goose-giblets, or four of duck. -They must be scalded, and well washed in warm water. Cut -off the bills, and split the heads; and cut the necks and gizzards -into mouthfuls. Having taken the meat and bones out -of the soup, put in the giblets, with a head of celery chopped. -Boil it slowly an hour and a half, or more, taking care to skim -it. Make a thickening of an ounce and a half of butter, and a -large table-spoonful of flour, mixed together with a little of the -soup. Then stir it into the pot, adding a large table-spoonful -of mushroom catchup, and some small force-meat balls, or little -dumplings. Boil the soup half an hour longer. Then send it -to table with the giblets in the tureen.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">GUMBO.—</h3> -<p class="runin">Take an equal quantity of young tender ochras -and of ripe tomatas, (for instance, a quarter of a peck of each.) -Chop the ochras fine, and scald and peel the tomatas. Put -them into a stew-pan without any water. Add a lump of butter, -and a very little salt and pepper; and, if you choose, an -onion minced fine. Let it stew steadily for an hour. Then -strain it, and send it to table as soup in a tureen. It should -be like a jelly, and is a favourite New Orleans dish. Eat -dry toast with it. This gumbo is for fast days.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">HAM OMELET.—</h3> -<p class="runin">Take six ounces of cold boiled ham, -and mince it very fine, adding a little pepper. Beat separately -the whites and yolks of six eggs, and then mix them together;<span class="pagenum"><a name="Page_440" id="Page_440">[440]</a></span> -add to them gradually the minced ham. Beat the whole very -hard, and do not let it stand a moment after it is thoroughly -mixed. Have ready some boiling lard in a frying-pan, and -put in the omelet immediately. Fry it about ten minutes or a -quarter of an hour. When done, put it on a hot dish, trim off -the edges, and fold it over in a half moon. Send it to table -hot, and covered. It is eaten at breakfast.</p> -</div> - -<p>If you wish a soft omelet, (not to fold over,) fry it a shorter -time, and serve it in a deep dish, to be helped with a spoon.</p> - -<p>A similar omelet may be made of the lean of a cold smoked -tongue.</p> - - -<div class="spaceafter"> -<h3 class="runin">BATTER PUDDING.—</h3> -<p class="runin">Take a quart of milk, and stir -into it gradually eight large table-spoonfuls of flour, carefully -pressing out all the lumps with the back of the spoon. Beat -eight eggs very light, and add them by degrees to the milk -and flour. Then stir the whole very well together.</p> -</div> - -<p>Dip your pudding-cloth into boiling water, and then dredge -it with flour. Pour in the pudding, and tie it tightly, leaving -room for it to swell. Put it into a pot full of boiling water, -and boil it hard for two hours. Keep it in the pot till it is -time to send it to table. Serve it up with wine-sauce, butter -and sugar, or molasses and cold butter.</p> - - -<div class="spaceafter"> -<h3 class="runin">PEACH MANGOES.—</h3> -<p class="runin">Take free-stone peaches of the -largest size, (when they are full grown, but not quite ripe,) -and lay them in salt and water for two days, covered with a -board to keep them down. Then take them out, wipe them -dry, cut them open, and extract the stones. Mix together, to -your taste, minced garlic, scraped horse-radish, bruised mustard -seed, and cloves; and a little ginger-root soaked in water -to soften, and then sliced. Fill the cavity of the peaches with -this mixture. Then tie them round with pack-thread, and put<span class="pagenum"><a name="Page_441" id="Page_441">[441]</a></span> -them into a stone jar till it is two-thirds full. Strew among -them some whole cloves, broken cinnamon, and a little cochineal. -Season some cold vinegar, (allowing to each quart a jill -of fresh made mustard, and a little ginger, and nutmeg,) and -having mixed this pickle well, fill up the jar with it.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">BROILED TOMATAS.—</h3> -<p class="runin">Take large ripe tomatas; wipe -them, and split them in half. Broil them on a gridiron till -brown, turning them when half done. Have ready in a dish -some butter seasoned with a little pepper. When the tomatas -are well broiled, put them into the dish, and press each a little -with the back of a spoon, so that the juice may run into the -butter and mix with it. This is to make the gravy. Send -them to table hot.</p> -</div> - -<p>Tomatas are very good sliced, and fried in butter.</p> - - -<div class="spaceafter"> -<h3 class="runin">PRESERVED TOMATAS.—</h3> -<p class="runin">Take large fine tomatas, -(not too ripe,) and scald them to make the skins come off -easily. Weigh them, and to each pound allow a pound of the -best white sugar, and the grated peel of half a lemon. Put -all together into a preserving kettle, and having boiled it -slowly for three hours, (skimming it carefully,) add the juice -of the lemons, and boil it an hour longer. Then put the whole -into jars, and when cool cover and tie them up closely. This -is a cheap and excellent sweetmeat; but the lemon must on -no account be omitted. It may be improved by boiling a little -ginger with the other ingredients.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">TOMATA HONEY.—</h3> -<p class="runin">To each pound of tomatas, allow -the grated peel of a lemon and six fresh peach-leaves. Boil -them slowly till they are all to pieces; then squeeze and strain -them through a bag. To each pint of liquid allow a pound of<span class="pagenum"><a name="Page_442" id="Page_442">[442]</a></span> -loaf-sugar, and the juice of one lemon. Boil them together -half an hour, or till they become a thick jelly. Then put it -into glasses, and lay double tissue paper closely over the top. -It will be scarcely distinguishable from real honey.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">PRESERVED CUCUMBERS.—</h3> -<p class="runin">Your cucumbers should -be well shaped, and all of the same size. Spread the bottom -and sides of a preserving kettle with a thick layer of vine -leaves. Then put in the cucumbers with a little alum broken -small. Cover them thickly with vine leaves, and then with a -dish. Fill up the kettle with water, and let them hang over a -slow fire till next morning, but do not allow the water to boil. -Next day, take them out, cool them, and repeat the process -with fresh vine leaves, till the cucumbers are a fine green. -When cold drain them, cut a small piece out of the flat side, -and extract the seeds. Wipe the cucumbers in a dry cloth, -and season the inside with a mixture of bruised mace and -grated lemon-peel. Tie on with a pack-thread the bit that -was cut out.</p> -</div> - -<p>Weigh them, and to every pound of cucumbers allow a -pound of loaf-sugar. Put the sugar into a preserving kettle, -a half pint of water to each pound, and the beaten white of -an egg to every two pounds. Boil and skim the sugar till -quite clear, adding sliced ginger and lemon parings to your -taste. When cool, pour it over the cucumbers, and let them -lie in it two days, keeping them covered with a plate, and a -weight on it to press it down. Then boil up the syrup again, -adding one-half as much sugar, &c. as you had at first; and at -the last the juice and grated peel of two lemons for every six -cucumbers. The lemon must boil in the syrup but ten minutes. -Then strain the syrup all over the cucumbers, and -put them up in glass jars.</p> - -<p><span class="pagenum"><a name="Page_443" id="Page_443">[443]</a></span></p> - -<p>If they are not quite clear, boil them in a third syrup. -Small green melons may be preserved in this manner.</p> - - -<div class="spaceafter"> -<h3 class="runin">APPLE RICE PUDDING.—</h3> -<p class="runin">Wash half a pint of rice, -and boil it till soft and dry. Pare, core, and cut up six large -juicy apples, and stew them in as little water as possible. -When they are quite tender, take them out, and mash them -with six table-spoonfuls of brown sugar. When the apples -and rice are both cold, mix them together. Have ready five -eggs beaten very light, and add them gradually to the other -ingredients, with five or six drops of essence of lemon, and -a grated nutmeg. Or you may substitute for the essence, the -grated peel and the juice of one large lemon. Beat the whole -very hard after it is all mixed; tie it tightly in a cloth, (leaving -but a very small space for it to swell,) and stopping up the -tying place with a lump of flour moistened to paste with water. -Put it into a pot of boiling water, and boil it fast for half an -hour. Send it to table hot, and eat it with sweetened cream, -or with beaten butter and sugar.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">BAKED APPLE DUMPLINGS.—</h3> -<p class="runin">Take large, fine, juicy -apples, and pare and core them, leaving them as whole as possible. -Put them into a kettle with sufficient water to cover -them, and let them parboil a quarter of an hour. Then take -them out, and drain them on a sieve. Prepare a paste in -the proportion of a pound of butter to two pounds of flour, -as for plain pies. Roll it out into a sheet, and cut it into -equal portions according to your number of apples. Place an -apple on each, and fill up the hole from whence the core was -extracted with brown sugar moistened with lemon-juice, or -with any sort of marmalade. Then cover the apple with the -paste, closing it neatly. Place the dumplings side by side in<span class="pagenum"><a name="Page_444" id="Page_444">[444]</a></span> -buttered square pans, (not so as to touch,) and bake them of a -light brown. Serve them warm or cool, and eat them with -cream sauce.</p> -</div> - -<p>They will be found very good.</p> - - -<div class="spaceafter"> -<h3 class="runin">INDIAN LOAF CAKE.—</h3> -<p class="runin">Mix a tea-cup full of powdered -white sugar with a quart of rich milk, and cut up in the milk -two ounces of butter, adding a salt-spoonful of salt. Put this -mixture into a covered pan or skillet, and set it on coals till it -is scalding hot. Then take it off, and scald with it as much -yellow Indian meal (previously sifted) as will make it of the -consistence of thick boiled mush. Beat the whole very hard -for a quarter of an hour, and then set it away to cool.</p> -</div> - -<p>While it is cooling, beat three eggs very light, and stir -them gradually into the mixture when it is about as warm as -new milk. Add a tea-cup full of good strong yeast, and beat -the whole another quarter of an hour—for much of the goodness -of this cake depends on its being long and well beaten. -Then have ready a turban mould or earthen pan with a pipe in -the centre, (to diffuse the heat through the middle of the cake.) -The pan must be very well buttered, as Indian meal is apt to -stick. Put in the mixture, cover it, and set it in a warm place -to rise. It should be light in about four hours. Then bake it -two hours in a moderate oven. When done, turn it out with -the broad surface downwards, and send it to table hot and -whole. Cut it into slices, and eat it with butter.</p> - -<p>This will be found an excellent cake. If wanted for breakfast, -mix it, and set it to rise the night before. If properly -made, standing all night will not injure it. Like all Indian -cakes, (of which this is one of the best,) it should be eaten -warm.<span class="pagenum"><a name="Page_445" id="Page_445">[445]</a></span> -It will be much improved by adding to the mixture, a salt-spoon -of pearl-ash, or sal-aratus, dissolved in a little water.</p> - - -<div class="spaceafter"> -<h3 class="runin">PLAIN CIDER CAKE.—</h3> -<p class="runin">Sift into a large pan a pound -and a half of flour, and rub into it half a pound of butter. Mix -in three-quarters of a pound of powdered white sugar, and -melt a small tea-spoonful of sal-aratus or pearl-ash in a pint -of the best cider. Pour the cider into the other ingredients -while it is foaming, and stir the whole very hard. Have ready -a buttered square pan, put in the mixture, and set it immediately -in a rather brisk oven. Bake it an hour or more, according -to its thickness. This is a tea cake, and should be -eaten fresh. Cut it into squares, split and butter them.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">TENNESSEE MUFFINS.—</h3> -<p class="runin">Sift three pints of yellow -Indian meal, and put one-half into a pan and scald it. Add -a good piece of butter. Beat six eggs, whites and yolks separately. -The yolks must be beaten till they become very thick -and smooth, and the whites till they are a stiff froth that stands -alone. When the scalded meal is cold, mix it into a batter -with the beaten yolk of egg, the remainder of the meal, a salt-spoonful -of salt, and, if necessary, a little water. The batter -must be quite thick. At the last, stir in, lightly and slowly, -the beaten white of egg. Grease your muffin rings, and set -them in an oven of the proper heat; put in the batter immediately, -as standing will injure it.</p> -</div> - -<p>Send them to table hot; pull them open, and eat them with -butter.</p> - - -<div class="spaceafter"> -<h3 class="runin">HOE CAKE.—</h3> -<p class="runin">Beat the whites of three eggs to a stiff -froth, and sift into a pan a quart of wheat flour, adding a salt-spoon -of salt. Make a hole in the middle, and mix in the<span class="pagenum"><a name="Page_446" id="Page_446">[446]</a></span> -white of egg so as to form a thick batter, and then add two -table-spoonfuls of the best fresh yeast. Cover it, and let it -stand all night. In the morning, take a hoe-iron (such as are -made purposely for cakes) and prop it before the fire till it is -well heated. Then flour a tea-saucer, and filling it with batter, -shake it about, and clap it to the hoe, (which must be previously -greased,) and the batter will adhere till it is baked. -Repeat this with each cake. Keep them hot, and eat them -with butter.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">MILK TOAST.—</h3> -<p class="runin">Boil a pint of rich milk, and then take it -off, and stir into it a quarter of a pound of fresh butter, mixed -with a small table-spoonful of flour. Then let it again come to -a boil. Have ready two deep plates with half a dozen slices of -toast in each. Pour the milk over them hot, and keep them -covered till they go to table. Milk toast is generally eaten at -breakfast.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">POTATO YEAST.—</h3> -<p class="runin">Pare half a dozen middle-sized potatoes, -and boil them in a quart of soft water, mixed with a -handful of hops, till quite soft. Then mash the potatoes -smooth, not leaving in a single lump. Mix with them a handful -of wheat flour. Set a sieve over the pan in which you -have the flour and mashed potatoes, and strain into them the -hop-water in which they were boiled. Then stir the mixture -very hard, and afterwards pass it through a cullender to clear -it of lumps. Let it stand till it is nearly cold. Then stir in -four table-spoonfuls of strong yeast, and let it stand to ferment. -When the foam has sunk down in the middle, (which will not -be for several hours,) it is done working. Then put it into a -stone jug and cork it. Set it in a cool place.</p> -</div> - -<p>This yeast will be found extremely good for raising home-made -bread.</p> - -<p><span class="pagenum"><a name="Page_447" id="Page_447">[447]</a></span></p> - -<p>Yeast when it becomes sour may be made fit to use by stirring -into it a little sal-eratus, or pearl-ash, allowing a small -tea-spoonful to a pint of yeast. This will remove the acidity, -and improve the bread in lightness. The pearl-ash must be -previously melted in a little lukewarm water.</p> - - -<div class="spaceafter"> -<h3 class="runin">CREAM CHEESE.—</h3> -<p class="runin">The cheese so called, of which -numbers are brought to Philadelphia market, is not made -entirely of cream, but of milk warm from the cow, (and therefore -unskimmed,) mixed with cream of last night. To a small -tub of fresh morning's milk, add the cream skimmed from an -equal quantity of last evening's milk. Mix the cream and the -new milk together, and warm them to about blood-heat or -100 degrees of the thermometer. Have ready a cup of water -in which has been soaking, since last night, a piece of rennet, -(the salt wiped off,) about the length and breadth of two -fingers. Stir the rennet-water into the vessel of mixed milk -and cream, and set it in a warm place till the curd has completely -formed. Then, with a knife, cut the curd into squares. -Next, take a large, thin, straining-cloth, and press it down on -the curd so as to make the whey rise up through it. As the -whey rises, dip it off with a saucer or skimming dish. When -the whey is nearly all out, put the curd into the cloth, and -squeeze and press it with your hands till it becomes dry. -Next, crumble the curd very fine with your hands, and then -salt it to your taste. Then wash the straining-cloth clean, and -lay it in the cheese-hoop (a bottomless vessel, about the size -of a dinner-plate, perforated with small gimlet-holes) put the -crumbled curd into the cloth, and then fold the rest of the -cloth closely over it. The cheese-hoop should be set on a -clean wooden bench or table. Place on it its round wooden -cover, so as to fit exactly; and lay on the top two bricks or a -heavy stone. After it has stood six hours in the hoop or -mould, turn it, and let it stand six hours longer.</p> -</div> - -<p><span class="pagenum"><a name="Page_448" id="Page_448">[448]</a></span></p> - -<p>When you take out the cheese, rub it all over with a little -fresh butter. Set it in a dark, dry place, turning it every day, -and in four or five days it will be fit for use. When once cut, -it should be eaten immediately, if the weather is warm. But -while uncut, it may keep a week in a cold place, provided it -is turned several times a-day.</p> - - -<div class="spaceafter"> -<h3 class="runin">ALMOND BREAD.—</h3> -<p class="runin">Blanch, and pound in a mortar, half -a pound of shelled sweet almonds till they are a smooth paste, -adding rose-water as you pound them. They should be done -the day before they are wanted. Prepare a pound of loaf-sugar -finely powdered, a tea-spoonful of mixed spice, (mace, nutmeg, -and cinnamon,) and three-quarters of a pound of sifted flour. -Take fourteen eggs, and separate the whites from the yolks. -Leave out seven of the whites, and beat the other seven to a -stiff froth. Beat the yolks till very thick and smooth, and -then beat the sugar gradually into them, adding the spice. -Next stir in the white of egg, then the flour, and lastly the -almonds. Add the juice of a large lemon.</p> -</div> - -<p>Put the mixture into a square tin pan, (well buttered,) or -into a copper or tin turban-mould, and set it immediately in a -brisk oven. Ice it when cool. It is best if eaten fresh.</p> - -<p>You may add a few bitter almonds to the sweet ones.</p> - - -<div class="spaceafter"> -<h3 class="runin">CUSTARD CAKES.—</h3> -<p class="runin">Mix together a pound of sifted -flour and a quarter of a pound of powdered loaf-sugar. Divide -into four a pound of fresh butter; mix one-fourth of it with the -flour, and make it into a dough. Then roll it out, and put in -the three remaining divisions of the butter at three more rollings. -Set the paste in a cool place till the custard is ready.</p> -</div> - -<p>For the custard, beat very light the yolk only of eight eggs, -and then stir them gradually into a pint of rich cream, adding -three ounces of powdered white sugar, a grated nutmeg, and<span class="pagenum"><a name="Page_449" id="Page_449">[449]</a></span> -ratafia, peach-water, or essence of lemon, to your taste. Put -the mixture into a deep dish; set it in an iron baking pan or a -Dutch oven half full of boiling water, and bake it a quarter of -an hour. Then put it to cool.</p> - -<p>In the mean time roll out the paste into a thin sheet; cut it -into little round cakes about the size of a dollar, and bake them -on flat tins. When they are done, spread some of the cakes -thickly with the custard, and lay others on the top of them, -making them fit closely in the manner of lids.</p> - -<p>You may bake the paste in patty-pans like shells, and put -in the custard after they come out of the oven. If the custard -is baked in the paste, it will be clammy and heavy at the -bottom.</p> - -<p>You may flavour the custard with vanilla.</p> - - -<div class="spaceafter"> -<h3 class="runin">HONEY GINGER CAKE.—</h3> -<p class="runin">Rub together a pound of -sifted flour and three-quarters of a pound of fresh butter. Mix -in, a tea-cup of fine brown sugar, two large table-spoonfuls of -strong ginger, and (if you like them) two table-spoonfuls of -carraway seeds. Having beaten five eggs, add them to the -mixture alternately with a pint of strained honey; stirring in -towards the last a small tea-spoonful of pearl-ash, that has -been melted in a very little vinegar.</p> -</div> - -<p>Having beaten or stirred the mixture long enough to make -it perfectly light, transfer it to a square iron or block-tin pan, -(which must be well buttered,) put it into a moderate oven, -and bake it an hour or more, in proportion to its thickness.</p> - -<p>When cool, cut it into squares. It is best if eaten fresh, but -it will keep very well a week.</p> - - -<div class="spaceafter"> -<h3 class="runin">ROCK CAKE.—</h3> -<p class="runin">Blanch three-quarters of a pound of shelled -sweet almonds, and bruise them fine in a mortar, but not to a<span class="pagenum"><a name="Page_450" id="Page_450">[450]</a></span> -smooth paste as for maccaroons. Add, as you pound them, a -little rose-water. Beat to a stiff froth the whites of four eggs, -and then beat in gradually a pound of powdered loaf-sugar. -Add the juice of a lemon. Then mix in the pounded -almonds. Flour your hands, and make the mixture into little -cones or pointed cakes. Spread sheets of damp, thin, white -paper on buttered sheets of tin, and put the rock cakes on it, -rather far apart. Sprinkle each with powdered loaf-sugar. -Bake them of a pale brown, in a brisk oven. They will be -done in a few minutes.</p> -</div> - -<p>When cold, take them off the papers.</p> - - -<div class="spaceafter"> -<h3 class="runin">FROZEN CUSTARD.—</h3> -<p class="runin">Slice a vanilla bean, and boil it -slowly in half a pint of milk, till all the strength is extracted -and the milk highly flavoured with the vanilla. Then strain -it, and set it aside. Mix a quart of cream and a pint of milk, -or, if you cannot procure cream, take three pints of rich milk, -and put them into a skillet or sauce-pan. Set it on hot coals, -and boil it. When it has come to a boil, mix a table-spoonful -of flour in three table-spoonfuls of milk, and stir it into the -boiling liquid. Afterwards add six eggs, (which have been -beaten up with two table-spoonfuls of milk,) pouring them -slowly into the mixture. Take care to stir it all the time it is -boiling. Five minutes after, stir in gradually half a pound of -powdered loaf-sugar, and then the decoction of vanilla. Having -stirred it hard a few moments, take it off the fire, and set -it to cool. When quite cold, put it into a mould and freeze it, -as you would ice-cream, for which it frequently passes.</p> -</div> - -<p>You may flavour it with the juice of two large lemons, -stirred in just before you take it from the fire, or with a quarter -of a pound of shelled bitter almonds, blanched, pounded in<span class="pagenum"><a name="Page_451" id="Page_451">[451]</a></span> -a mortar with rose-water, and then boiled in half a pint of -milk, till the flavour is extracted. Then use the milk only.</p> - - -<div class="spaceafter"> -<h3 class="runin">CHERRY CORDIAL.—</h3> -<p class="runin">Take a bushel of fine ripe cherries, -either red or black, or mixed; stone them, put them into -a clean wooden vessel, and mash them with a mallet or beetle. -Then boil them about ten minutes, and strain the juice. To -each quart of juice allow a quart of water, a pound of sugar, -and a quart of brandy. Boil in the water (before you mix it -with the juice) two ounces of cloves, and four ounces of cinnamon; -then strain out the spice. Put the mixture into a stone -jug, or a demijohn, and cork it tightly. Bottle it in two or -three months.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">COMMON ICE CREAM.—</h3> -<p class="runin">Split into pieces a vanilla -bean, and boil it in a very little milk till the flavour is well -extracted; then strain it. Mix two table-spoonfuls of arrow-root -powder, or the same quantity of fine powdered starch -with just sufficient cold milk to make it a thin paste; rubbing -it till quite smooth. Mix together a pint of cream and a pint of -rich milk; and afterwards stir in the preparation of arrow-root, -and the milk in which the vanilla has been boiled. Beat it very -hard, stir in half a pound of powdered loaf-sugar, beating it very -hard again. Then strain it, and put it into a freezer placed in -a tub that has a hole in the bottom to let out the water; and surround -the freezer on all sides with ice broken finely, and mixed -with coarse salt. Beat the cream hard for half an hour. Then -let it rest; occasionally taking off the cover, and scraping -down with a long spoon the cream that sticks to the sides. -When it is well frozen, transfer it to a mould; surround -it with fresh salt and ice, and then freeze it over again.<span class="pagenum"><a name="Page_452" id="Page_452">[452]</a></span> -If you wish to flavour it with lemon instead of vanilla, take a -large lump of the sugar before you powder it, and rub it on -the outside of a large lemon till the yellow is all rubbed off -upon the sugar. Then, when the sugar is all powdered, mix -with it the juice of two large lemons.</p> -</div> - -<p>For strawberry ice cream, mix with the powdered sugar the -juice of a quart of ripe strawberries squeezed through a linen -bag.</p> - - -<div class="spaceafter"> -<h3 class="runin">PINK CHAMPAGNE JELLY.—</h3> -<p class="runin">Beat up the white of -an egg to a stiff froth, and then stir it hard into three wine-glasses -of filtered water. Put twelve ounces of the best double-refined -loaf-sugar (powdered fine and sifted) into a skillet -lined with porcelain. Pour on it the white of egg and water, -and stir it till dissolved. Then add twelve grains of cochineal -powder. Set it over a moderate fire, and boil it and skim it -till the scum ceases to rise. Then strain it through a very fine -sieve. Have ready an ounce and a half of isinglass that has -been boiled in a little water till quite dissolved. Strain it, -and while the boiled sugar is lukewarm mix it with the isinglass, -adding a pint of pink champagne and the juice of a large -lemon. Run it through a linen bag into a mould. When it -has congealed so as to be quite firm, wrap a wet cloth round -the outside of the mould, and turn out the jelly into a glass -dish; or serve it broken up, in jelly glasses, or glass cups.</p> -</div> - -<p>Jelly may be made in a similar manner of Madeira, marasquin, -or noyau.</p> - - -<div class="spaceafter"> -<h3 class="runin">A CHARLOTTE RUSSE.—</h3> -<p class="runin">Boil in half a pint of milk a -split vanilla bean, till all the flavour is extracted. Then strain -the milk, and when it is cold stir into it the yolks of four -beaten eggs, and a quarter of a pound of powdered loaf-sugar.<span class="pagenum"><a name="Page_453" id="Page_453">[453]</a></span> -Simmer this custard five minutes over hot coals, but do not -let it come to a boil. Then set it away to cool. Having -boiled an ounce of the best Russian isinglass in a pint of water -till it is entirely dissolved and the water reduced to one-half, -strain it into the custard, stir it hard, and set it aside to get -quite cold.</p> -</div> - -<p>Whip to a stiff froth a quart of rich cream, taking it off in -spoonfuls as you do it, and putting it to drain on an inverted -sieve. When the custard is quite cold, (but not yet set or -congealing,) stir the whipt cream gradually into it.</p> - -<p>Take a circular mould of the shape of a drum, the sides -being straight. Cut to fit it two round slices from the top and -bottom of an almond sponge-cake; glaze them with white of -egg, and lay one on at the bottom of the mould, reserving the -other for the top. You can get the mould at a tinner's.</p> - -<p>Having thus covered the bottom, line the sides of the mould -with more of the sponge-cake, cut into long squares and glazed -all over with white of egg. They must be placed so as to -stand up all round—each wrapping a little over the other so -as to leave not the smallest vacancy between; and they must -be cut exactly the height of the mould, and trimmed evenly. -Then fill up with the custard and cream when it is just beginning -to congeal; and cover the top with the other round slice -of cake.</p> - -<p>Set the mould in a tub of pounded ice mixed with coarse -salt; and let it remain forty minutes, or near an hour. Then -turn out the Charlotte on a china dish. Have ready an icing, -made in the usual manner of beaten white of egg and powdered -sugar, flavoured with essence of lemon. Spread it smoothly -over the top of the Charlotte, which when the icing is dry will -be ready to serve. They are introduced at large parties, and -it is usual to have two or four of them.</p> - -<p><span class="pagenum"><a name="Page_454" id="Page_454">[454]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">A CHARLOTTE POLONAISE.—</h3> -<p class="runin">Boil over a slow fire -a pint and a half of cream. While it is boiling have ready six -yolks of eggs, beaten up with two table-spoonfuls of powdered -arrow-root, or fine flour. Stir this gradually into the boiling -cream, taking care to have it perfectly smooth and free from -lumps. Ten minutes will suffice for the egg and cream to boil -together. Then divide the mixture by putting it into two -separate sauce-pans.</p> -</div> - -<p>Then mix with it, in one of the pans, six ounces of chocolate -scraped fine, two ounces of powdered loaf-sugar, and a -quarter of a pound of maccaroons, broken up. When it has come -to a hard boil, take it off, stir it well, pour it into a bowl, and -set it away to cool.</p> - -<p>Have ready, for the other sauce-pan of cream and egg, a -dozen bitter almonds, and four ounces of shelled sweet almonds -or pistachio nuts, all blanched and pounded in a mortar with -rose-water to a smooth paste, and mixed with an ounce of -citron also pounded. Add four ounces of powdered sugar; and -to colour it green, two large spoonfuls of spinach juice that -has been strained through a sieve. Stir this mixture into the -other half of the cream, and let it come to a boil. Then put it -aside to cool.</p> - -<p>Cut a large sponge-cake into slices half an inch thick. -Spread one slice thickly with the chocolate cream, and cover -another slice with the almond cream. Do this alternately -(piling them evenly on a china dish) till all the ingredients -are used up. You may arrange it in the original form of the -sponge-cake before it was cut, or in a pyramid. Have ready -the whites of the six eggs whipped to a stiff froth, with which -have been gradually mixed six ounces of powdered sugar, and -twelve drops of oil of lemon. With a spoon heap this meringue -(as the French call it) all over the pile of cake, &c., and<span class="pagenum"><a name="Page_455" id="Page_455">[455]</a></span> -then sift powdered sugar over it. Set it in a very slow oven -till the outside becomes a light brown colour.</p> - -<p>Serve it up cold, ornamented according to your taste.</p> - -<p>If you find the chocolate cream too thin, add more maccaroons. -If the almond cream is too thin, mix in more pounded -citron. If either of the mixtures is too thick, dilute it with -more cream.</p> - -<p>This is superior to a Charlotte Russe.</p> - - -<div class="spaceafter"> -<h3 class="runin">APPLE COMPOTE.—</h3> -<p class="runin">Take large ripe pippin apples. -Pare, core, and weigh them, and to each pound allow a pound -of fine loaf-sugar and two lemons. Parboil the apples, and -then set them out to cool. Pare off very nicely with a penknife -the yellow rind of the lemons, taking care not to break -it; and then with scissors trim the edges to an even width all -along. Put the lemon-rind to boil in a little sauce-pan by itself, -till it becomes tender, and then set it to cool. Allow -half a pint of water to each pound of sugar; and when it is -melted, set it on the fire in the preserving kettle, put in the -apples, and boil them slowly till they are clear and tender all -through, but not till they break; skimming the syrup carefully. -After you have taken out the apples, add the lemon-juice, -put in the lemon-peel, and boil it till quite transparent. -When the whole is cold, put the apples with the syrup into -glass dishes, and dispose the wreaths of lemon-peel fancifully -about them.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">SOUR MILK.—</h3> -<p class="runin">To recover milk that has turned sour, stir -in powdered carbonate of magnesia, of which allow a heaped -tea-spoonful to each quart of milk.</p> -</div> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_456" id="Page_456">[456]</a></span></p> - - - - -<h2><a name="APPENDIX" id="APPENDIX">APPENDIX,</a><br /> - -CONTAINING NEW RECEIPTS.</h2> - - -<div class="spaceafter"> -<h3 class="runin">ORANGE CAKE.—</h3> -<p class="runin">Take four ripe oranges, and roll them -under your hand on the table. Break up a pound of the best -loaf-sugar, and on some of the pieces rub off the yellow rind -of the oranges. Then cut the oranges, and squeeze their juice -through a strainer. Powder the sugar, and mix the orange-juice -with it; reserving a little of the juice to flavour the -icing. Wash, and squeeze in a pan of cold water, a pound -of the best <em>fresh</em> butter, till you have extracted whatever milk -and salt may have been in it, as they will impede the lightness -of the cake. Cut up the butter in the pan of sugar and orange, -and stir it hard till perfectly light, white, and creamy. Sift -into a pan fourteen ounces (two ounces less than a pound) of -fine flour. Beat ten eggs till they are as thick and smooth as -a fine boiled custard. Then stir them, by degrees, into the -butter and sugar, alternately with the flour, a little of each at -a time. Continue to beat the whole very hard for some time -after all the ingredients are in; as this cake requires a great -deal of beating. Have ready a large square, shallow pan, -well buttered. Put in the mixture, and set it immediately into -a brisk oven. It must be thoroughly baked, otherwise it will -be heavy, streaked, and unfit to eat. The time of baking -must of course be in proportion to its thickness, but it requires -a much longer time than pound-cake, queen-cake, or Spanish -buns. When it shrinks from the sides of the pan, and looks -as if done, try it by sticking in the middle of it, down to the -bottom, a twig from a corn-broom, or something similar. If<span class="pagenum"><a name="Page_457" id="Page_457">[457]</a></span> -the twig comes out dry and clean, the cake is done; but if the -twig remains moist and clammy, let the cake remain longer in -the oven. When it is quite done, make an icing of beaten -white of egg, and powdered loaf-sugar, mixed with a spoonful -or more of orange juice. Dredge the cake with flour, then -wipe off the flour and spread on the icing thick and evenly, -scoring it in large squares. Before you put it into baskets, -cut the cake into squares about the usual size of a Spanish -bun. It should be eaten fresh, being best the day it is baked.</p> -</div> - -<p>This cake will be found very fine. It is, of course, best -when oranges are ripe and in perfection, as the orange flavour -should be very high. We recommend that at the first trial of -this receipt, the batter shall be baked in small tins, such as -are used for queen-cake, or Naples biscuit, as there will thus -be less risk of its being well baked than if done in a larger -pan. When they seem to be done, one of the little cakes can -be taken out and broken open, and if more baking is found -necessary, the others can thus be continued longer in the oven. -After some experience, an orange cake may be baked, like a -pound cake, in a large tin pan with a tube in the centre; or in -a turban mould, and handsomely iced and ornamented when -done. A fine orange cake will, when cut, perfume the table.</p> - -<p>Lemon cake may be made and baked in a similar manner, -adding also a little lemon juice to the icing.</p> - - -<div class="spaceafter"> -<h3 class="runin">CITRON CAKE—</h3> -<p class="runin">Cut a pound of candied citron into -slips. Spread it on a large dish. Sprinkle it thickly with -sifted flour till it is entirely white with it, tumbling the citron -about with your hands till every piece is well covered with -flour. Then sift into a pan fourteen ounces (two ounces -less than a pound) of flour. Beat together in a deep pan, till -perfectly light, a pound of fresh butter cut up in a pound of<span class="pagenum"><a name="Page_458" id="Page_458">[458]</a></span> -powdered loaf-sugar. Then add, by degrees, a glass of wine, -a glass of brandy, and a table-spoonful of powdered mace and -cinnamon mixed, and a powdered nutmeg. Have ready twelve -eggs beaten in a shallow pan till very smooth and thick. Stir -the beaten egg into the beaten butter and sugar, alternately -with the flour and citron, a little at a time of each. Then, at -the last, stir the whole very hard. Butter a large tin pan (one -with a tube in the centre will be best), put in the mixture, set -it directly in a moderate oven, and bake it at least four hours. -Put it on an inverted sieve to cool.</p> -</div> - -<p>When the cake is cool, ice and ornament it.</p> - -<p>Common pound cakes are now very much out of use. They -are considered old-fashioned.</p> - - -<div class="spaceafter"> -<h3 class="runin">BOSTON CREAM CAKES—</h3> -<p class="runin">From a quart of rich milk -or cream take half a pint, and put it into a small saucepan, -with a vanilla bean, and a stick of the best Ceylon cinnamon, -broken in pieces. Cover the saucepan closely, and let it boil -till the milk is highly flavoured with the vanilla and cinnamon. -Then strain it, take out the vanilla bean, wipe it, and put it -away, as it will do for the same purpose a second time. Mix -the flavoured milk with the other pint and a half, and let it get -quite cold. Beat very light <em>the yolks only</em> of twelve eggs, and -stir them into the milk alternately with a quarter of a pound, -or more, of powdered white sugar. Put this custard mixture -into a tin pan, set it in a Dutch oven or something similar, -pour round the pan some boiling water, enough to reach half-way -up its sides, and bake the custard ten minutes. Instead -of vanilla, you may flavour the custard by boiling, in the half -pint of milk, a handful of bitter almonds or peach kernels, -blanched and broken in half, and stirring into the custard when -it has done baking, but is still hot, a wine glass of rose water.<span class="pagenum"><a name="Page_459" id="Page_459">[459]</a></span> -As rose water loses most of its taste by cooking, it is best, -when practicable, to add it after the article is taken from the fire.</p> -</div> - -<p>In the mean time let another mixture be prepared as follows. -Sift half a pound of fine flour, cut up half a pound of fresh -butter in a pint of rich milk, and set it on a stove or near the -fire till the butter is soft but not melted. Then stir it well and -take it off. Beat eight whole eggs very light, and stir them -gradually into the milk and butter, in turn with the flour. -Take care to have this batter very smooth, and quite free from -lumps. Having beaten and stirred it thoroughly, put it in equal -portions into deep pattypans with plain unscolloped sides, filling -them but little more than half, so as to allow space for the cakes -to rise in baking. The pattypans must be previously buttered. -When the mixture is in, sprinkle powdered loaf-sugar over the -top of each. Set them immediately into a brisk oven, and -bake them about a quarter of an hour, or twenty minutes. -They must be well browned. When done, take them out, and -open in the side of each (while quite hot) a slit or cut, large -enough to admit a portion of the custard that has been made -for them. Put in with a spoon as much of this custard as -will amply fill the cavity or hollow in the middle of each cake. -Then close the slit nicely, by pinching and smoothing it with -your thumb and finger, and set the cakes to cool. They should -be eaten fresh. In summer they will not keep till next day -unless they are set on ice. If properly made, they will be -found delicious.</p> - - -<div class="spaceafter"> -<h3 class="runin">CONNECTICUT LOAF CAKE.—</h3> -<p class="runin">For this cake you -must prepare, the day before, three pounds of sifted flour, two -pounds of powdered white sugar, four nutmegs, and a quarter -of an ounce of mace powdered fine; two pounds of stoned -raisins, two pounds of currants, picked, washed, and dried (or<span class="pagenum"><a name="Page_460" id="Page_460">[460]</a></span> -you may substitute for the currants two additional pounds of -raisins), and half a pound of citron cut large. The raisins, -currants, and citron must be spread on a large dish, and dredged -thickly over with flour, which must be mixed well among them -with your hands, so as to coat them all completely. This is -to prevent their sinking in a clod to the bottom while the cake -is baking, and should always be done with whatever fruit is -used in either cakes or puddings. Put the spice into half a -pint of white wine, cover it, and let it infuse all night. Next -morning, have ready two pounds of the best fresh butter, cut -small; six eggs well beaten; a pint of warm new milk; and half -a pint of fresh strong yeast, procured, if possible, from a -brewer or baker. Rub half the butter into the flour, adding -half the sugar; wet it with the milk, and add half of the -eggs, and the wine, and the yeast. Stir and mix it thoroughly. -Then cover it and set it to rise. It should be perfectly light -by evening. Then add the remainder of the butter and the -sugar, and the rest of the egg. Mix it well, and set it -again to rise till early next morning. Then add gradually the -fruit, setting it again to rise for two or three hours. When it -is perfectly light for the last time, butter a large deep pan, and -put in the mixture. The oven must first be made <em>very hot</em>, and -then allowed to cool down so as to bake rather slowly. If -too hot, it will scorch and crust the cake on the outside, so as -to prevent the heat from penetrating any farther, and the inside -will then be soddened and heavy. A common-sized loaf-cake -may remain in the oven from three to four hours.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CLOVE CAKES.—</h3> -<p class="runin">Rub a pound of fresh butter (cut up) -into three pounds of sifted flour; adding, by degrees, a pound -of fine brown sugar, half an ounce of cloves ground or powdered, -and sufficient West India molasses to wet the whole<span class="pagenum"><a name="Page_461" id="Page_461">[461]</a></span> -into a stiff dough, mixing in at the last a small tea-spoonful -of sal-aratus dissolved in tepid water. Roll the dough -out into a sheet of paste, and cut out the cakes with a tin -stamp, or with the edge of a tumbler. Put them in buttered -pans, and bake them a quarter of an hour or more. They will -continue good a long time, if kept dry, and are excellent to -take to sea.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">SOFT GINGERBREAD.—</h3> -<p class="runin">Beat to a cream half a pound -of fresh butter cut up in a deep pan, among half a pound of -brown sugar, and at the beginning set near the fire to soften -it a little, but not to melt it. Add two large table-spoonfuls of -ginger, a tea-spoonful of powdered cinnamon, and a tea-spoonful -of powdered cloves. Then stir into it, alternately, a pint -of West India molasses, and three pints of sifted flour, and six -well-beaten eggs. Lastly, dissolve a small tea-spoonful of -pearl-ash in a pint of <em>sour</em> milk, and stir it, while foaming, -into the mixture. Put it immediately into shallow square tin -pans, well buttered, and place it in an oven not too hot, or it -will burn the outside, and leave the inside raw and heavy. -This cake requires long beating, and much baking.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">FINE COOKIES.—</h3> -<p class="runin">Sift into a pan five large tea-cupsful -of flour, and rub into it one tea-cup of fresh butter; add two -cups of powdered white sugar, and a handful or two of carraway -seeds; wet it with an egg well beaten, and a little rose-water. -Add, at the last, a small tea-spoonful of sal-aratus dissolved -in a very little lukewarm water. Knead the whole well. -Roll it out into a sheet. Cut it into cakes with a stamp or a -tumbler edge; put them into a buttered pan, and bake them -about fifteen minutes. Instead of carraway seeds, you may -use currants, picked, washed, and dried.</p> -</div> - -<p><span class="pagenum"><a name="Page_462" id="Page_462">[462]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">INDIAN CUP CAKES.—</h3> -<p class="runin">Sift a pint and a half of yellow -Indian meal, and mix it with half a pint wheat flour. Beat -two eggs very light, and then stir them gradually into the -meal, in turn with almost a quart of <em>sour</em> milk. If you have -no sour milk from the preceding day, you can turn some sweet -milk sour by setting it in the sun. Lastly, dissolve a tea-spoonful -of sal-aratus, or a very small tea-spoonful of pearl-ash -in a little of the sour milk reserved for the purpose. The batter -must be as thick as that for a pound-cake. More Indian -meal may be necessary. Stir it at the last into the mixture, -which, while foaming, must be put into buttered cups, or little -tin pans, and set immediately into an oven, brisk but not too -hot. When well baked, turn out the cakes, and send them -warm to the breakfast-table. Eat them with butter.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">BRAN BATTER-CAKES.—</h3> -<p class="runin">Mix a quart of bran with a -handful of wheat flour, and a level tea-spoonful of salt. Pour -in sufficient milk-warm water to make a thick batter. Add -two table-spoonfuls of brewer's yeast, or three, if home-made; -and stir it very hard. Cover it, and set it by the fire to rise. -Half an hour before you begin to bake, you may add a salt-spoonful -of soda, melted in a little warm water. Bake it -like buckwheat cakes, on a griddle.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">APPLE BREAD PUDDING.—</h3> -<p class="runin">Pare, core, and slice thin, -a dozen or more fine juicy pippins, or bell-flowers, strewing -among them some bits of the yellow rind of a large lemon -that has been pared very thin, and squeezing over them the -juice of the lemon. Or substitute a tea-spoonful of essence -of lemon. Cover the bottom of a large deep dish with a thick -layer of the sliced apples. Strew it thickly with brown sugar<span class="pagenum"><a name="Page_463" id="Page_463">[463]</a></span> -Then scatter on a few very small bits of the best fresh butter. -Next strew over it a thin layer of grated bread-crumbs. Afterwards -another thick layer of apple, followed by sugar, butter, -and bread-crumbs as before. Continue this till you get the -dish full, finishing with a thin layer of crumbs. Put the dish -into a moderate oven, and bake the pudding well, ascertaining -that the apples are thoroughly done and as soft as marmalade. -Send it to table either hot or cold, and eat it with cream-sauce, -or with butter, sugar, and nutmeg, stirred to a cream. This -pudding is in some places called by the homely names of Brown -Betty, or Pan Dowdy. It will require far less baking, if the -apples are previously stewed soft, and afterwards mixed with -the sugar and lemon. Then put it into the dish, in layers, -interspersed (as above) with bits of butter, and layers of grated -crumbs. It will be much improved by the addition of a grated -nutmeg, mixed with the apples.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">APPLE CUSTARDS.—</h3> -<p class="runin">Take fine juicy apples, sufficient -when stewed to fill two soup plates. Pare, core, and slice -them. Add a lump of butter, about the size of a walnut, and -the grated peel of a lemon; and stew them with as little water -as can possibly keep them from burning. They must be -stewed till they are quite soft all through, but not broken. -Then mash them well with the back of a spoon, and make -them very sweet with fine brown sugar. Squeeze in the juice -of a lemon, or add a wine-glass of rose-water. When -the apple is quite cold, add a grated nutmeg, a table-spoonful -of brandy, and a table-spoonful of cream, mixed with a table-spoonful -of finely-grated bread crumbs, and the well-beaten -yolk of an egg. Stir the whole very hard. Cover the bottom -and sides of two soup plates with thin puff-paste, and put a -thick paste round the edges, notching it handsomely. Then<span class="pagenum"><a name="Page_464" id="Page_464">[464]</a></span> -fill up with the mixture, and bake it about half an hour. Or -you may bake it in cups, without any paste. If for cups, prepare -double the above quantity of apple and other ingredients.</p> -</div> - -<p>Peach custards may be made in a similar manner, of fine -ripe free-stone peaches, pared, stoned, quartered, and stewed -without any water. Omit the lemon, and add two eggs.</p> - - -<div class="spaceafter"> -<h3 class="runin">NEW ENGLAND PUMPKIN PIE.—</h3> -<p class="runin">Take a quart of -stewed pumpkin. Put it into a sieve, and press and strain it -as dry as possible. Then set it away to get cold. Beat eight -eggs very light, and stir them gradually into the pumpkin, a -little at a time, in turn with a quart of rich cream and a pound -of sugar. Mix together a quarter of an ounce of powdered -mace, two powdered nutmegs, and a table-spoonful of ground -ginger, and stir them into the other ingredients. When all is -mixed, stir the whole very hard. Cover the bottom of your -pie-dishes with a thin paste, and fill them nearly to the top -with the mixture. Cut out narrow stripes of paste with your -jagging-iron, and lay them across the tops of your pies. Bake -them from an hour to an hour and a quarter. Send them to -table cool. They are best the day they are baked. Some persons -prefer them without any paste beneath, the dishes being -filled entirely with the mixture; and if they have broad edges, -a border of thick puff-paste may be laid along the edge, and -handsomely notched. We think this the best way; as paste -that is baked under any mixture that has milk and eggs in it, -is liable, in consequence of the moisture, to become clammy -and heavy, and is therefore unwholesome.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">WEST INDIA COCOA-NUT PUDDING.—</h3> -<p class="runin">Cut up and -skin a large ripe cocoa-nut, and grate it fine. Then put the -grated cocoa-nut into a clean cloth, and squeeze and press it<span class="pagenum"><a name="Page_465" id="Page_465">[465]</a></span> -till all the moisture is taken out. Spread it on a broad tin pan, -and stand it up to dry, either in the sun or before the fire, stirring -it up occasionally with your hands. When quite dry -weigh a pound of it. Beat very light sixteen eggs (omitting -the whites of four) and then beat into them, gradually, a pound -of powdered loaf-sugar, and a wine glass of rose-water. Then -give the whole a hard stirring. Put the mixture into deep -dishes, and lay puff-paste round their edges handsomely notched. -Bake them about half an hour. Send them to table cold with -white sugar grated over the top.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">YANKEE TEA CAKES.—</h3> -<p class="runin">Cut up half a pound of fresh -butter in a pint of milk, and warm it a little, so as to soften but -not melt the butter. Add, gradually, half a pound of powdered -white sugar, in turn with three well-beaten eggs, and a pound -of sifted flour, finishing with half a jill of strong fresh yeast. -Set the mixture in a warm place to rise. It will most probably -be five hours before it is light enough to bake, and it should -therefore be made in the forenoon. When it has risen high, -and the top is covered with bubbles, butter some cups, and -bake it in them about twenty minutes. When done, turn the -cakes out on large plates; send them to table hot, and split -and butter them. To open these cakes, pull them apart with -your fingers.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">GELATINE JELLY.—</h3> -<p class="runin">Gelatine is used as a substitute -for calves feet in making jelly. It is prepared in light yellowish -sheets, and can be purchased at the druggists'. The chief -advantage in gelatine is, that by keeping it in the house, you can -always have it ready for use, and the jelly made with it may -be commenced and finished the same day: while, if you use -calves' feet, they must be boiled the day before. Also, you<span class="pagenum"><a name="Page_466" id="Page_466">[466]</a></span> -may chance to live in a place where calves' feet cannot at all -times be procured, and then a box of gelatine, always at hand, -may be found very convenient. The cost is about the same, -whether the jelly is made of calves' feet or of gelatine. That -of calves' feet will generally be the firmest, and will keep two -or three days in a cold place or when set on ice; that of gelatine, -if not used on the day that it is made, will sometimes -melt and become liquid again. Its greatest recommendations -are convenience and expedition. The following receipt for -gelatine jelly will be found a very good one, if exactly followed.</p> -</div> - -<p>Soak two ounces of gelatine, for twenty-five minutes, in as -much cold water as will cover it. Then take it out, lay it in -another vessel, pour on it two quarts of boiling water, and let -it thoroughly dissolve. Afterwards set it to cool. Having -rolled them under your hand on a table, pare off very thin the -yellow rind of four lemons, and cut it into small bits. Break -up, into little pieces, two large sticks of the best cinnamon -(that of Ceylon is far preferable to any other) and a pound of -the best double refined loaf-sugar. Mix together in a large -bowl, the sugar, the lemon-rind, and the cinnamon; adding the -juice of the lemons, the beaten white of an egg, and a pint of -Malaga or any other good white wine. Add to these ingredients -the dissolved gelatine, when it is cool but not yet cold. -Mix the whole very well, put it into a porcelain kettle, or a -very clean bell-metal one, and boil it fifteen minutes. Then -pour it warm into a white flannel jelly-bag, and let it drip into -a large glass bowl. On no account squeeze or press the bag, -or the jelly will be dull and cloudy. After it has congealed in -the bowl, set it on ice; but the sooner it goes to table the -better. A warm damp day is unfavourable for making any -sort of jelly.</p> - -<p><span class="pagenum"><a name="Page_467" id="Page_467">[467]</a></span></p> - -<p>You may flavour it with four or five oranges instead of lemons.</p> - -<p>If you are averse to using wine in the jelly, substitute a -pound of the best raisins, stemmed (but not seeded or stoned) -and boiled whole with the other ingredients.</p> - - -<div class="spaceafter"> -<h3 class="runin">BISCUIT ICE CREAM.—</h3> -<p class="runin">This is the <dfn>biscuit glacé</dfn> so popular -in France. Take some pieces of broken loaf-sugar, and -rub off on them the yellow rind of four lemons, or oranges. -Then pulverize the sugar, and mix it with half a pound of -loaf-sugar already powdered, and moistened with the juice of -the lemons. Beat six eggs very light, and stir them gradually -into a quart of cream, in turn with the sugar and lemon. Have -ready some stale Naples biscuit or square sponge cakes grated -very fine, and stir them gradually into the mixture, in sufficient -quantity to make a thick batter, which must be beaten till -perfectly smooth and free from lumps. Put it into a porcelain -stew-pan, and give it one boil up, stirring it nearly all the time. -Then put it into a freezer, and freeze it in the usual manner. -Afterwards transfer it to a pyramid mould, and freeze it a -second time for half an hour or more. When quite frozen, -take it out of the mould upon a glass or china dish.</p> -</div> - -<p>Instead of lemon or orange, you may flavour it with a vanilla -bean boiled slowly in half a pint of cream, and then -strained out, before you mix it with the other cream.</p> - - -<div class="spaceafter"> -<h3 class="runin">MACCAROON ICE CREAM.—</h3> -<p class="runin">From a quart of cream -take half a pint, and boil in it slowly two ounces of bitter -almonds, or peach kernels, previously blanched and broken up. -Then, when it is highly flavoured with the almonds, strain the -half pint and mix it with the remaining pint and a half of -cream, to which add, by degrees, six eggs previously beaten<span class="pagenum"><a name="Page_468" id="Page_468">[468]</a></span> -till very light, and half a pound of powdered loaf-sugar. -Crumble a sufficient quantity of the best almond maccaroons -to make a thick batter when stirred gradually into the mixture -of cream, sugar, and eggs, which must be beaten till perfectly -smooth. Give it a boil, stirring it well while boiling. Then -put it into a freezer, and freeze it as usual. Afterward transfer -it to a pyramid mould and freeze it again. It will be found -very fine if properly made.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">ORANGE WATER ICE.—</h3> -<p class="runin">To four pounds of the best -double refined loaf-sugar, allow a quart of water, and four -dozen large ripe deep-coloured oranges. Having rolled the -oranges on the table under your hand to increase the quantity -of juice, wash and wipe them dry. Take pieces of the sugar -and rub them on half the oranges till you have taken off on -the sugar their yellow rind or zest. Then put that sugar with -the remainder into a porcelain kettle, and pour on it a quart of -water into which has been beaten the white of one egg. -When the sugar is quite melted, set the kettle on the fire, and -boil and skim it till the scum ceases to rise, and the orange-zest -is entirely dissolved. Then stir in gradually the juice of -the oranges, and when all is in, take it directly off the fire, lest -the flavour of the juice should be weakened by boiling. Let -it cool, stirring it well. Lastly, put it into a freezer surrounded -by pounded ice and salt, and stir it hard for the first -ten minutes. Take off the lid and repeat the stirring every -five minutes till the freezing is accomplished. Turn it out -into a glass bowl; having first washed off the ice and salt -from the outside of the freezer, lest some of it should chance -to get into the inside. Serve it on saucers.</p> -</div> - -<p>After it has congealed in the freezer, you may transfer it to -a pyramid or pine-apple mould, and freeze it a second time,<span class="pagenum"><a name="Page_469" id="Page_469">[469]</a></span> -which will require half an hour or more. Of course, while in -the mould, it must remain undisturbed. Before you turn it out, -hold round the outside of the mould a cloth dipped in cold water.</p> - - -<div class="spaceafter"> -<h3 class="runin">LEMON-WATER ICE.—</h3> -<p class="runin">May be made in the above manner, -only that you must allow an additional pound of sugar, -and use the zest or yellow rind of <em>all</em> the lemons.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">STRAWBERRY-WATER ICE.—</h3> -<p class="runin">To each pound of loaf-sugar -allow half a pint of water, and three quarts of ripe -strawberries. Having broken up the sugar, put it into a preserving-kettle, -and pour on it the water in the above proportion. -To make the syrup very clear, you may allow to each pint of -water half the white of an egg beaten into the water. When -the sugar has melted, and been well stirred in the water, put -the kettle over the fire, and boil and skim it till the scum ceases -to rise. Have ready the strawberry juice, having put the -strawberries into a linen bag, and squeezed the liquid into a -deep pan. As soon as you take the kettle of syrup from the -fire, stir into it the strawberry juice. Then put it into a freezer, -surrounded with ice broken small, and mixed with salt; twirl -it round by the handles for ten minutes, and then let it freeze, -frequently stirring it hard. When done, turn it out into a glass -bowl, and serve it on saucers. Or you may give it a second -freezing in a pyramid mould.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">RASPBERRY-WATER ICE.—</h3> -<p class="runin">Is made exactly as above. -You may heighten the colour of these ices by adding to the -juice a little cochineal, which it is very convenient to keep in -the house ready prepared. To do this, mix together an ounce -of cochineal (pounded to a fine powder), a quarter of an ounce -of powdered alum, and a quarter of an ounce of cream of tartar,<span class="pagenum"><a name="Page_470" id="Page_470">[470]</a></span> -adding a salt-spoonful of pearl-ash, and three ounces of powdered -loaf-sugar. Boil them all together for ten minutes or -more. Then pat the mixture into a clean new bottle, cork it -tightly, and stir a little of it into any liquid you wish to colour -of a fine red. With this you may give a red colour to calves' -feet jelly, or blancmange, or to icing for cakes.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">GRAPE-WATER ICE—</h3> -<p class="runin">Is made as above, first mashing -the grapes with a wooden beetle, before you put them into -the bag for squeezing the juice. Currants for water ice must -also be mashed before squeezing in the bag.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">PINE-APPLE WATER ICE.—</h3> -<p class="runin">Having pared and sliced -a sufficient number of very ripe pine-apples, cut the slices into -small bits, put them into a deep dish or a tureen, sprinkle -among them powdered loaf-sugar, cover them and let them set -several hours in a cool place. Then have ready a syrup made -of loaf-sugar, dissolved in a little water (allowing to every -two pounds of sugar a pint of water beaten with half the white -of an egg), and boiled and skimmed till quite clear. Get as -much pine-apple juice as you can, by squeezing through a -sieve the bits of pine-apple (after they have stood some hours -in the tureen), measure it, and to each pint of the boiled syrup -allow a pint of juice. Mix them together while the syrup is -warm from the fire. Then put it into a freezer, and proceed in -the usual manner.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">PEACH-WATER ICE.—</h3> -<p class="runin">Take soft, ripe, juicy, freestone -peaches, pare them, stone them, and cut them in pieces. Put -the pieces into a linen bag and squeeze the juice into a deep -pan. Crack the stones, scald and blanch the kernels, break -them in half, and, having made a syrup as in the above re<span class="pagenum"><a name="Page_471" id="Page_471">[471]</a></span>ceipts, -allowing half a pint of water to each pound of loaf-sugar, -boil the kernels in the syrup, taking them out when the -syrup is done. This infusion of the kernels will add greatly -to the flavour. Then measure the peach-juice, allowing a pint -of it to each pint of syrup, and mix them together while the -syrup is hot. Then freeze it.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">A FINE CHARLOTTE RUSSE.—</h3> -<p class="runin">For this purpose you -must have a circular or drum-shaped tin mould, or a pair or -more of them. The mould should be without a bottom. They -can be procured at a tin-store, and are useful for other purposes. -The day before you want the Charlotte russe, make a stiff -plain jelly by boiling a set of calves' feet (four) in a gallon of -water till the meat drops from the bone. It should boil slowly -till the liquid is reduced to less than two quarts. Then, having -strained it, measure into a pan three pints of the liquid, cover it, -and set it away to congeal. Next morning, it should be a solid -cake, from which you must carefully scrape off all the fat and -sediment. Boil a vanilla bean in half a pint of milk, till the -milk is very highly flavoured with the vanilla. Then strain it, -and set it away to get cold. Take three pints of rich cream, -put it into a shallow pan, set it on ice, and beat it to a stiff -froth with rods or a whisk; or churn it to a foam with a little -tin churn. Next, add to the cream the vanilla milk, and beat -both together. Melt the jelly in a pan over the fire. Beat -very light the yolks of six eggs, and then stir gradually into -the beaten egg half a pound of powdered loaf-sugar. Next, -add, by degrees, the melted jelly to the egg and sugar, stirring -very hard. Keep the vessel sitting on ice, and continue stirring -till the mixture is firm enough to retain the mark of the -spoon. Then stir in the cream as quickly as possible. Have -ready the tin mould, lined with the long thin cakes called<span class="pagenum"><a name="Page_472" id="Page_472">[472]</a></span> -lady-fingers, or finger biscuits, brushed over with beaten white -of egg. They must be laid closely across each other on the -bottom of a dish, and be so arranged as to stand up in a circle -round the sides of the mould, each wrapping a little over the -other. Then carefully put in the mixture, and cover the top -with lady-fingers laid closely across. After the whole is nicely -arranged, set it on ice till wanted. When you wish to turn -out the Charlotte russe, (which must be done with great care,) -wrap round the outside of the mould a coarse towel dipped in -cold water, and lift it off from the charlotte.</p> -</div> - -<p>Instead of lady-fingers you may use sponge-cake for the -shape or form. Cut two circular slices from a large sponge-cake, -one for the bottom, and one for the top of the charlotte, -and for the wall or sides arrange tall, square slices of the cake, -all of them standing up so as to wrap a little over each other. -All the cake must be glazed with beaten white of egg.</p> - -<p>A still easier way is to make an almond sponge-cake, and -bake it in a drum-shaped mould or pan, or an oval one with -straight or upright sides. When cold, cut off the top in one -thin slice, and carefully cut out or hollow the middle, so as to -make a space to contain the mixture of the charlotte, leaving -bottom and sides standing. They must be left thin. Then, -when the mixture is ready and quite cold, fill up the cake with -it. It must be set on a china or glass dish, and kept on ice till -wanted. It will require no turning out; and there is no risk -of its breaking. The pieces that come out of the almond-cake -when it is hollowed to receive the charlotte mixture, can be -used for some other purpose, for instance, to mix with other -cakes in a basket, or to dissolve at the bottom of a trifle.</p> - - -<div class="spaceafter"> -<h3 class="runin">COFFEE CUSTARD—</h3> -<p class="runin">For this purpose the coffee should -be cold drawn. Take a large half pint of fresh ground coffee,<span class="pagenum"><a name="Page_473" id="Page_473">[473]</a></span> -which should be of the best quality, and roasted that day. -Put it into a grecque or French coffee pot, such as are made -with strainers inside, and have a second cover below the lid. -Lay the coffee on the upper strainer, pour on it half a pint of -<em>cold</em> water, and press it down with the inner cover. Put on -the outer or top-lid of the coffee-pot, and stop the mouth of the -spout with a roll or wad of soft white paper, or with a closely-fitting -cork, to prevent any of the aroma escaping.</p> -</div> - -<p>When the coffee liquid has all filtered down through both -the upper and lower strainers, pour it off into a bowl, and -return it to the upper strainer to filter down a second time. It -will then be beautifully clear, and very strong, notwithstanding -that it has been made with cold water.</p> - -<p>Have ready a custard-mixture made of eight well-beaten -eggs, stirred gradually into a pint of cold rich milk or cream; -and three or four table-spoonfuls of powdered loaf-sugar. Stir -the cold liquid coffee gradually into it. Put it into cups. Set -them in an iron oven or bake-pan with boiling water round -them, reaching rather more than half-way up the sides of the -cups. Bake them ten minutes or more. Then set them on -ice, and send them to table quite cold.</p> - - -<div class="spaceafter"> -<h3 class="runin">PRESERVED LIMES, OR SMALL LEMONS.—</h3> -<p class="runin">Take -limes, or small lemons that are quite ripe, and all about -the same size. With a sharp penknife scoop a hole at the -stalk end of each, and loosen the pulp all around the inside, -taking care not to break or cut through the rind. In doing -this, hold the lime over a bowl, and having extracted all the -pulp and juice, (saving them in the bowl,) boil the empty limes -half an hour or more in alum-water, till the rinds look clear -and nearly transparent. Then drain them, and lay them for -several hours in cold water, changing the water nearly every<span class="pagenum"><a name="Page_474" id="Page_474">[474]</a></span> -hour. At night, having changed the water once more, let the -limes remain in it till next day, by which time all taste of the -alum should be removed; but if it is not, give them a boil in -some weak ginger tea. If you wish them very green, line the -sides and bottom of a preserving-kettle with fresh vine-leaves, -placed very thickly, put in the limes, and pour on as much -clear cold water as will cover them, (spring or pump-water is -best,) and fill up with a very thick layer of vine-leaves. Boil -them slowly an hour or more. If they are not sufficiently -green, repeat the process with fresh vine-leaves and fresh -water. They must boil till a twig can pierce them.</p> -</div> - -<p>After the limes have been greened, give the kettle a complete -washing; or take another and proceed to make the syrup. -Having weighed the limes, allow to every pound of them a -pound of the best double refined loaf-sugar, and half a pint of -very clear water. Break up the sugar and put it into the -kettle. Then pour on to it the water, which must previously -be mixed with some beaten white of egg, allowing the white -of one egg to three pounds of sugar. Let the sugar dissolve -in the water before you set it over the fire, stirring it well. -Boil and skim the sugar, and when the scum ceases to rise, -put in the limes, adding the juice that was saved from them, -and which must first be strained from the pulp, seeds, &c. -Boil the limes in the syrup till they are very tender and transparent. -Then take them out carefully, and spread them on -flat dishes. Put the syrup into a tureen, and leave it uncovered -for two days.</p> - -<p>In the mean time prepare a jelly for filling the limes. Get -several dozen of fine ripe lemons. Roll them under your hand -on the table, to increase the juice; cut them in half, and -squeeze them through a strainer into a pitcher. To each pint<span class="pagenum"><a name="Page_475" id="Page_475">[475]</a></span> -of the juice allow a pound and a quarter of the best double -refined loaf-sugar. Put the sugar, mixed with the lemon-juice, -into a preserving-kettle, and when they are melted set it over -the fire, and boil and skim it till it becomes a thick, firm jelly, -which it should in twenty minutes. Try if it will congeal by -taking out a little in a spoon, and placing it in the open air. -If it congeals immediately, it is sufficiently done. If boiled -too long it will liquefy, and will not congeal again without the -assistance of isinglass. When the jelly is done, put it at once -into a large bowl, and leave it uncovered.</p> - -<p>The lemon-jelly, the syrup and the limes, being thoroughly -done, and all grown cold, finish by filling the limes with the -jelly; putting them, with the open part downwards, into -wide-mouthed glass jars, and gently pouring on them the -syrup. Cover the jars closely, and paste strong paper over -the covers. Or seal the corks.</p> - -<p>Very small, thin-skinned, ripe oranges, preserved in this -manner, and filled with orange-jelly, are delicious.</p> - -<p>If, instead of having it liquid, you wish the syrup to crystallize -or candy round the fruit, put no water to the sugar, but -boil it slowly a long time, with the juice only, clarified by beaten -white of egg mixed with the sugar in the proportion of one -white to three pounds.</p> - -<p>Before squeezing out the juice of the lemons intended to make -the jelly, it will be well to pare off very thin the yellow rind; -cut it into bits, and put it into a bottle of white wine or brandy, -where it will keep soft and fresh, and the infusion will make -a fine flavouring for cakes, puddings, &c. The rind of lemons -should never be thrown away, as it is useful for so many nice -purposes. Apple-sauce and apple-pies should always be flavoured -with lemon-peel.</p> - -<p><span class="pagenum"><a name="Page_476" id="Page_476">[476]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">PINE-APPLE MARMALADE.—</h3> -<p class="runin">Take the largest, ripest, -and most perfect pine-apples. Pare them, and cut out whatever -blemishes you may find. Weigh each pine-apple, balancing -the other scale with an equal quantity of the best double -refined loaf-sugar, finely powdered. Grate the pine-apples on -a large dish, omitting the hard core in the centre of each. Put -the grated pine-apples and the sugar into a preserving-kettle, -mixing them thoroughly. Set it over a moderate fire, and boil -and skim it well, at times stirring it up from the bottom. After -the scum has ceased to appear, still stir, till the marmalade is -done, which will generally be in half an hour after it has come -to a boil; but if not clear, bright, and smooth in that time, -continue to boil it longer. When done, put it into a tureen, -and cover it closely, while it is growing cold. Afterwards, -remove it into tumblers, covering the top of each with double -white tissue-paper, cut round so as exactly to fit the inside. -Lay this paper closely on the marmalade, and press it down -round the edges. Then paste on covers of thick paper.</p> -</div> - -<p>This preparation of pine-apples is far superior to the usual -method of preserving it in slices. It will be found very fine -for filling tart-shells, and for jelly-cake.</p> - - -<div class="spaceafter"> -<h3 class="runin">ORANGE DROPS.—</h3> -<p class="runin">Squeeze through a strainer the juice -of a dozen or more ripe oranges. Have ready some of the best -double refined loaf-sugar, powdered as fine as possible, and -sifted. Mix gradually the sugar with the juice, till it is so -thick you can scarcely stir it. Put it into a porcelain skillet. -Set it on hot coals, or over a moderate fire, and stir it hard with -a wooden spoon for five minutes after it begins to boil. Then -take it off the fire, and with a silver spoon or the point of a -broad knife, drop portions of the mixture upon a flat tin pan or<span class="pagenum"><a name="Page_477" id="Page_477">[477]</a></span> -a pewter dish, smoothing the drops, and making them of good -shape and regular size, which should be about that of a cent. -When cold they will easily come off the tin. They are delicious, -if properly made. Never use extract or oil of orange for -them, or for any thing else. It will make them taste like turpentine, -and render them uneatable. Confectioners form these -drops in moulds made for the purpose.</p> -</div> - -<p>Lemon drops may be prepared in the same manner.</p> - - -<div class="spaceafter"> -<h3 class="runin">FINE LEMON SYRUP.—</h3> -<p class="runin">The best time for making lemon -syrup is early in the spring. Lemons are then plenty, -and the syrup mixed with ice-water, makes a pleasant beverage -for summer. It is best and cheapest to buy lemons by the box. -Before using them <em>for any purpose</em>, each lemon should be wiped -well, and then rolled hard under your hand upon a table to soften -them and increase the juice. Two dozen large ripe lemons -will generally yield about a quart of juice if pressed with a -wooden lemon-squeezer; but it is best to have a few extra ones -at hand, in case they should be required. To a quart of juice -allow six pounds of the best loaf-sugar, broken up; on pieces -of which rub off the yellow rind or zest of the lemons. The -white part of the skin is useless and injurious. Put all the -sugar into a large porcelain preserving-kettle. Beat to a stiff -froth the whites of two eggs, mix it gradually with a quart of -clear soft water, and then add it to the sugar. Stir the sugar -while it is melting in the water, and when all is dissolved, -place the kettle over the fire, and boil and skim it till perfectly -clear, and the scum ceases to rise, and the particles of lemon -zest are no longer visible. Meanwhile, squeeze the lemons -through a strainer into a large pitcher, till you have a quart of -juice. When the sugar has boiled sufficiently, and is quite -clear, stir in gradually the lemon-juice, cover the kettle and let<span class="pagenum"><a name="Page_478" id="Page_478">[478]</a></span> -it boil ten minutes longer. When cool put it into clean, clear -glass bottles, either quite new ones or some that have already -contained lemon syrup. The bottles should first be rinsed -with brandy. Cork them tightly and seal the corks. Orange -syrup may be made in a similar manner omitting to use the -grated yellow rind of the oranges, (it being too pungent for -this purpose,) and substituting for it a double quantity of the -juice; for instance, allowing two quarts of juice to six pounds -of sugar.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CROQUANT CAKE.—</h3> -<p class="runin">Take three quarters of a pound of -almonds, (of which two ounces, or more, should be the bitter -sort,) and blanch and slice them. Powder three quarters of a -pound of fine white sugar. Sift three quarters of a pound of -flour, and slice half a pound of citron. Mix together the -almond and citron, on a flat dish, and sprinkle among them -flour from the dredging-box, till they are white all over. Beat -six eggs as light as possible, till they are very thick and -smooth. Then mix them gradually with the sugar, almond, -and citron, stirring very hard. Lastly, stir in, by degrees, the -sifted flour. Butter a tin pan or pans, and put in the mixture -about an inch deep. Bake it; and when cool, cut it into narrow -slices about an inch wide, and five inches long. To make -them keep a long time, lay them on shallow tins, and give -them a second baking. Put the cakes into a stone jar, and -they will keep a year or more, after this double baking.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">SASSAFRAS MEAD.—</h3> -<p class="runin">Mix gradually with two quarts of -boiling water, three pounds and a half of the best brown -sugar, a pint and a half of good West India molasses, and a -quarter of a pound of tartaric acid. Stir it well, and when<span class="pagenum"><a name="Page_479" id="Page_479">[479]</a></span> -cool, strain it into a large jug or pan, then mix in a tea-spoonful -(not more) of essence of sassafras. Transfer it to -clean bottles, (it will fill about half a dozen,) cork it tightly, -and keep it in a cool place. It will be fit for use next day. -Put into a box or boxes a quarter of a pound of carbonate of -soda, to use with it. To prepare a glass of sassafras mead -for drinking, put a large table-spoonful of the mead into a half -tumbler full of ice-water, stir into it a half tea-spoonful of the -soda, and it will immediately foam up to the top.</p> -</div> - -<p>Sassafras mead will be found a cheap, wholesome, and -pleasant beverage for warm weather. The essence of sassafras, -tartaric acid, and carbonate of soda, can of course all be -obtained at the druggists'.</p> - - -<div class="spaceafter"> -<h3 class="runin">FINE TOMATA CATCHUP.—</h3> -<p class="runin">Take a large quantity of -tomatas, and scald and peel them. Press them through a fine -hair-sieve, and boil the pulp in either a porcelain or a bell-metal -preserving-kettle, as tin or iron will blacken it. Cover -the kettle closely, and keep it at a slow boil during four hours. -Then measure the pulp of the tomatas, and to every two quarts -allow a tea-spoonful of salt. Boil it an hour after the salt is -in, stirring it frequently. Have ready, in equal proportions, a -mixture of powdered ginger, nutmeg, mace, and cloves; and -to every two quarts of the liquid, allow a large tea-spoonful -of these mixed spices, adding a small tea-spoonful of cayenne. -Stir in this seasoning, and then boil the catchup half an hour -longer. Strain it carefully into a large pitcher, avoiding the -grounds or sediment of the spices, and then (while hot) -pour it through a flannel into clean bottles. Cork them tightly, -and seal the corks. Keep it in a dry, cool place. It will be -of a fine scarlet colour.</p> -</div> - -<p><span class="pagenum"><a name="Page_480" id="Page_480">[480]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">GREEN TOMATA PICKLES.—</h3> -<p class="runin">Slice a gallon of the -largest green tomatas, and salt them over night to your taste. -In the morning mix together a table-spoonful of ground black -pepper; one of mace; one of cloves; four pods of red pepper, -chopped fine; and half a pint of grated horse-radish. Mix them -all thoroughly. Have ready a large, wide-mouthed stone jar; -put into it first a layer of the seasoning, then a layer of tomatas, -then another of seasoning, then another of tomatas, then another -of seasoning, another of tomatas; and so on alternately -till the jar is filled within two inches of the top, finishing with -a layer of seasoning. Then fill up to the top with cold cider -vinegar; adding at the last a table-spoonful of sweet oil. Cover -the jar closely.</p> -</div> - -<p>This will be found a very nice pickle, and is easily made, as -it requires no cooking. After the tomatas are all gone, the -liquid remaining in the jar may be used as catchup.</p> - - -<div class="spaceafter"> -<h3 class="runin">RED TOMATA PICKLES.—</h3> -<p class="runin">Fill three quarters of a jar -with small, round, button tomatas when quite ripe. Put them -in whole, and then pour over them sufficient cold vinegar -(highly flavoured with mace, cloves, and whole black pepper) -to raise them to the top. Add a table-spoonful of sweet oil, -and cover the jar closely.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">HASHED VEAL.—</h3> -<p class="runin">Always save the gravy of roast meat. -Having skimmed off the fat, and poured the gravy through a -strainer into a jar, cover it closely, and set it away in a refrigerator, -or some very cold place, till next day. When cold meat -is hashed or otherwise recooked, it is best to do it in its own -gravy, and without the addition of water.</p> -</div> - -<p>Take some cold roast veal, and cut it into small mouthfuls. -Put it into a skillet or stew-pan, without a drop of water. Add<span class="pagenum"><a name="Page_481" id="Page_481">[481]</a></span> -to it the veal gravy that was left the preceding day, and a small -lump of fresh butter. Cover the skillet, and let the hash stew -over the fire for half an hour. Then put to it a large table-spoonful -of tomata catchup; or more, according to the quantity -of meat. One large table-spoonful of catchup will suffice for -as much hash as will fill a soup-plate. After the catchup is -in, cover the hash, and let it stew half an hour longer. This -is the very best way of dressing cold veal for breakfast. -Observe that there must be no water about it. Cold roast -beef, mutton, or pork, may be hashed in this manner; but -hashed veal is best. You may also hash cold poultry, or rabbits, -by cutting them in small bits, and stewing them in gravy, -adding mushroom catchup instead of tomata.</p> - - -<div class="spaceafter"> -<h3 class="runin">FRENCH CHICKEN SALAD.—</h3> -<p class="runin">Take a large, fine, cold -fowl, and having removed the skin and fat, cut the flesh from -the bones in very small shreds, not more than an inch long. -The dressing should not be made till immediately before it -goes to table. Have ready half a dozen or more hard-boiled -eggs. Cut up the yolks upon a plate, and with the back of a -wooden spoon mash them to a paste, adding a small salt-spoonful -of salt, rather more of cayenne pepper, and a large tea-spoonful -of made mustard. Mix them well together; then -add two large table-spoonfuls of salad oil, and one of the best -cider vinegar. All these ingredients for the dressing, must -be mixed to a fine, smooth, stiff, yellow paste. Lay the shred -chicken in a nice even heap, upon the middle of a flat dish, -smoothing it, and making it circular or oval with the back of a -spoon, and flattening the top. Then cover it thickly and -smoothly with the dressing, or paste of seasoned yolk of egg, &c. -Have ready a large head of lettuce that has been picked, and -washed in cold water; and, cutting up the best parts of it<span class="pagenum"><a name="Page_482" id="Page_482">[482]</a></span> -very small, mix the lettuce with a portion of the hard-boiled -white of egg minced fine. Lay the chopped lettuce all round -the heap of shred chicken, &c. Then ornament the surface -with very small bits of boiled red beets, and green pickled -cucumbers, cut into slips and dots, and arranged in a pretty -pattern upon the yellow ground of the coating that covers the -chicken. After taking on your plate a portion of each part of -the salad, mix all together before eating it.</p> -</div> - -<p>Do not use for this, or any other purpose, the violently and -disagreeable sharp vinegar that is improperly sold in many of -the grocery stores, and is made entirely of chemical acids. -Some of these employed for making vinegar, are so corrosive -as to be absolutely poisonous. This vinegar can always be -known by its very clear transparency, and its excessive pungency, -overpowering entirely the taste of every thing with -which it is mixed; and also by its entire destitution of the -least flavour resembling wine or cider, though it is often sold -as "the best white vinegar." You can always have good -wholesome vinegar by setting in the sun with the cork -loosened, a vessel of cider till it becomes vinegar. In buying -a keg of vinegar, it is best to get it of a farmer that makes cider.</p> - - -<div class="spaceafter"> -<h3 class="runin">NORMANDY SOUP.—</h3> -<p class="runin">Take four pounds of knuckle of -veal. Put it into a soup pot with twenty common-sized -onions, and about four quarts of water. Let it simmer slowly -for two hours or more. Then put in about one third of a six-penny -loaf grated; adding a small tea-spoonful of salt, and not -quite that quantity of cayenne pepper. Let it boil two hours -longer. Then take out the meat, and press and strain the -soup through a large sieve into a broad pan. Measure it, and -to every quart of the soup add a pint of cream, and about two -ounces of fresh butter divided into four bits, and rolled in<span class="pagenum"><a name="Page_483" id="Page_483">[483]</a></span> -flour. Taste the soup, and if you think it requires additional -seasoning, add a very little more salt and cayenne. Always -be careful not to season soup highly; as it is very easy for -those who like them to add more salt and pepper, after tasting -it at table.</p> -</div> - -<p>Put the soup again over the fire, and let it just come to a -boil. Then serve it up. These proportions of the ingredients -ought to make a tureen-full. This soup is a very fine one for -dinner company. The taste of the onions becomes so mild as -to be just agreeably perceptible; particularly in autumn when -the onions are young and fresh. In cool weather it may be -made the day before; but in this case, when done, it must be -set on ice, and the cream and butter not put in till shortly -before it goes to table.</p> - -<p>Never keep soup (or any other article that has been cooked) -in a glazed earthen crock or pitcher. The glazing being of -lead would render it unwholesome. Its effects have sometimes -been so deleterious as really to destroy life.</p> - - -<div class="spaceafter"> -<h3 class="runin">TOMATA SOUP.—</h3> -<p class="runin">Take a fore-leg of beef, and cut it up -into small pieces. Put the meat with the bones into a soup-pot, -and cover it with a gallon of water. Season it with pepper, -and a little salt. Boil and skim it well. Have ready half a -peck of ripe tomatas cut up small; and when the soup is boiling -thoroughly, put them in with all their juice. Add six -onions sliced, and some crusts of bread cut small. The soup -must then be boiled slowly for six hours or more. When done, -strain it through a cullender. Put into the tureen some pieces -of bread cut into dice or small squares, and pour the soup -upon it.</p> -</div> - -<p>Tomata soup (like most others) is best when made the day -before. In this case you may boil it longer and slower. Then<span class="pagenum"><a name="Page_484" id="Page_484">[484]</a></span> -having strained it into a stone jar, cover it closely, and set it -away in a cold place. Next day, add some grated bread-crumbs -mixed with a little butter, and give the soup a boil up.</p> - -<p>When ochras are in season, this soup will be greatly improved -by the addition of half a peck of ochras, peeled and -sliced thin.</p> - - -<div class="spaceafter"> -<h3 class="runin">CALVES' FEET SOUP.—</h3> -<p class="runin">Take eight calves' feet (two -sets) and season them with a small tea-spoonful of salt, half -a tea-spoonful of cayenne, and half a tea-spoonful of black -pepper, all mixed together and rubbed over the feet. Slice a -quarter of a peck of ochras, and a dozen onions, and cut up a -quarter of a peck of tomatas without skinning them. Put the -whole into a soup-pot with four quarts of water, and boil and -skim it during two hours. Then take out the calves' feet, and -put them on a dish. Next, strain the soup through a cullender, -into an earthen pan, and with the back of a short wooden ladle -mash out into the pan of soup all the liquid from the vegetables, -till they are as dry as possible. Cut off all the meat -nicely from the bones into small bits, and return it to the soup, -adding a quarter of a pound of fresh butter, divided into four, -and rolled in flour. Put the soup again into the pot, and give -it a boil up. Toast two or three large thick slices of bread; -cut it into small square dice or mouthfuls; lay it in the bottom -of the tureen; pour the soup over it, and put on the tureen cover -immediately. This soup (which, however, can only be made -when tomatas and ochras are in season) will be found excellent. -It may be greatly improved by boiling in it the hock of a cold -ham: in which case add no salt.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">FINE CALVES' HEAD SOUP.—</h3> -<p class="runin">Boil in as much water -as will cover it, a calf's head with the skin on, till you can<span class="pagenum"><a name="Page_485" id="Page_485">[485]</a></span> -slip out the bones. Then take a fore-leg of beef, and a knuckle -of veal; cut them up, and put them (bones and all) into the -liquid the calf's head was boiled in; adding as much more -water as will cover the meat. Skim it well; and after it has -thoroughly come to a boil, add half a dozen sliced carrots; half -a dozen sliced onions; a large head of celery cut small; a bunch -of sweet herbs; and a salt-spoonful of cayenne pepper. Boil -the whole slowly during five hours; then strain it into a -large pan.</p> -</div> - -<p>Take rather more than a pint of the liquid, (after all the fat -has been carefully skimmed off,) and put it into a saucepan -with two ounces of fresh butter, a bunch of sweet marjoram, -a few sprigs of parsley, two onions minced fine, and a large -slice of the lean of some cold boiled ham, cut into little bits. -Keep it closely covered, and let it simmer over the fire for an -hour. Then press it through a sieve into the pan that contains -the rest of the soup. Thicken it with a large tea-cupful (half -a pint) of grated bread-crumbs; return it to the soup-pot, and -boil it half an hour. Unless your dinner hour is late, it is best -to make this soup the day before, putting it into a large stoneware -or china vessel, (not an earthen one,) covering it closely -and setting it in a cool place.</p> - -<p>Have ready some force-meat balls, made of the meat of the -calves' head, finely minced, and mixed with grated bread-crumbs, -butter, powdered sweet-majoram, a very little salt and -pepper, and some beaten yolk of egg to cement these ingredients -together. Each ball should be rolled in flour, and fried -in fresh butter before it is put into the soup. Shortly before -you send it to table, add a large lemon sliced thin without -peeling, and a pint of good madeira or sherry, wine of inferior -quality being totally unfit for soup, terrapin, or any such -purposes. Add also the yolks of some hard-boiled eggs cut<span class="pagenum"><a name="Page_486" id="Page_486">[486]</a></span> -in half. Then, after the wine, lemon, and eggs are all in, -give the soup one boil up, but not more.</p> - - -<div class="spaceafter"> -<h3 class="runin">THE BEST CLAM SOUP.—</h3> -<p class="runin">Put fifty clams into a large -pot of boiling water, to make the shells open easily. Take a -knuckle of veal, cut it into pieces (four calves' feet split in -half will be still better) and put it into a soup-pot with the -liquor of the clams, and a quart of rich milk, or cream, adding -a large bunch of sweet majoram, and a few leaves of sage, -cut into pieces, and a head of celery chopped small; also, a -dozen whole pepper-corns, but no salt, as the saltness of the -clam liquor will be sufficient. Boil it till all the meat of -the veal drops from the bones, then strain off the soup -and return it to the pot, which must first be washed out. -Having in the mean time cut up the clams, and pounded them -in a mortar, (which will cause them to flavour the soup much -better,) season them with two dozen blades of mace, and two -powdered nutmegs; mix with them a quarter of a pound of -fresh butter, and put them into the soup with all the liquor -that remains about them. After the clams are in, let it boil -another quarter of an hour. Have ready some thick slices of -nicely-toasted bread, (with the crust removed,) cut them into -small square mouthfuls; put them into a tureen; and pour the -soup upon them. It will be found excellent. Oyster soup -may be made in the same manner.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">BAKED CLAMS.—</h3> -<p class="runin">In taking out the clams, save several -dozen of the largest and finest shells, which must afterwards -be washed clean, and wiped dry. Chop the clams fine, and -mix with them some powdered mace and nutmeg. Butter the -sides and bottom of a large, deep dish, and cover the bottom -with a layer of grated bread-crumbs. Over this scatter some<span class="pagenum"><a name="Page_487" id="Page_487">[487]</a></span> -very small bits of the best fresh butter. Then put in a thick -layer of the chopped clams. Next, another layer of grated -bread-crumbs, and little bits of butter. Then, a layer of -chopped clams, and proceed in this manner till the dish is full, -finishing at the top with a layer of crumbs. Set the dish in -the oven, and bake it about a quarter of an hour. Have ready -the clam-shells and fill them with the baked mixture, either -leaving them open, or covering each with another clam-shell. -Place them on large dishes, and send them to table hot.</p> -</div> - -<p>Oysters may be cooked in a similar manner; sending them -to table in the dish in which they were baked. The meat of -boiled crabs may also be minced, seasoned, and dressed this -way, and sent to table in the back shells of the crabs.</p> - -<p>Clams intended for soup will communicate to it a much finer -flavour, if they are previously chopped small, and pounded in -a mortar.</p> - - -<div class="spaceafter"> -<h3 class="runin">FINE STEWED OYSTERS.—</h3> -<p class="runin">Strain the liquor from two -hundred large oysters, and putting the half of it into a saucepan, -add a table-spoonful of whole mace, and let it come to a hard -boil, skimming it carefully. Have ready six ounces of fresh -butter divided into six balls or lumps, and roll each slightly in -a little flour. Add them to the boiling oyster liquor, and when -the butter is all melted, stir the whole very hard, and then put -in the oysters. As soon as they have come to a boil, take -them out carefully, and lay them immediately in a pan of very -cold water, to plump them and make them firm. Then season -the liquor with a grated nutmeg; and taking a pint and a half -of very rich cream, add it gradually to the liquor, stirring it all -the time. When it has boiled again, return the oysters to it, -and simmer them in the creamed liquor about five minutes or<span class="pagenum"><a name="Page_488" id="Page_488">[488]</a></span> -just long enough to heat them thoroughly. Send them to the -tea-table hot in a covered dish.</p> -</div> - -<p>If you stew six or eight hundred oysters, in this manner, for -a large company, see that the butter, spice, cream, &c., are all -increased in the proper proportion.</p> - -<p>Oysters cooked in this way make very fine patties. The -shells for which must be made of puff-paste, and baked empty -in very deep patty-pans, filling them, when done, with oysters.</p> - - -<div class="spaceafter"> -<h3 class="runin">SPICED OYSTERS.—</h3> -<p class="runin">To four hundred large oysters allow -a pint of cider vinegar, four grated nutmegs, sixteen blades of -whole mace, six dozen of whole cloves, three dozen whole -pepper corns, and a salt-spoonful of cayenne. Put the liquor -into a porcelain kettle, and boil and skim it; when it has come -to a hard boil, add the vinegar and put in the oysters with the -seasoning of spices, &c. Give them one boil up, for if boiled -longer they will shrivel and lose their flavour. Then put them -into a stone or glass jar, cover them closely, and set them in a -cool place. They must be quite cold when eaten.</p> -</div> - -<p>You may give them a light reddish tint by boiling in the -liquor a little prepared cochineal.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO KEEP FRESH EGGS.—</h3> -<p class="runin">Have a close, dry keg, for the -purpose of receiving the eggs as they are brought in fresh from -the hen's nests. An old biscuit keg will be best. Keep near -it a patty-pan, or something of the sort, to hold a piece of clean -white rag with some good lard tied up in it. While they are -fresh and warm from the nest, grease each egg all over with -the lard, not omitting even the smallest part; and then put it -into the keg with the rest. Eggs preserved in this manner -(and there is no better way) will continue good for months, -provided they were perfectly fresh when greased; and it is<span class="pagenum"><a name="Page_489" id="Page_489">[489]</a></span> -useless to attempt preserving any but new-laid eggs. No -process whatever, can restore or prevent from spoiling, any egg -that is the least stale. Therefore, if you live in a city, or have -not hens of your own, it is best to depend on buying eggs as -you want them.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">A MOLASSES PIE.—</h3> -<p class="runin">Make a good paste, and having -rolled it out <em>thick</em>, line a pie-dish with a portion of it. Then -fill up the dish with molasses, into which you have previously -stirred a table-spoonful, or more, of ground ginger. Cover it -with an upper crust of the paste; notch the edges neatly; and -bake it brown. This pie, plain as it is, will be found very -good. It will be improved by laying a sliced orange or lemon -in the bottom before you put in the molasses. To the ginger -you may add a tea-spoonful of powdered cinnamon.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">SOUP À LA LUCY.—</h3> -<p class="runin">Take a large fowl; cut it up; put -it with a few small onions into a soup-pot, and fry it brown -in plenty of lard. Afterwards pour in as much water as you -intend for the soup, and boil it slowly till the whole strength -of the chicken is extracted, and the flesh drops in rags from -the bones. An hour before dinner, strain off the liquid, return -it to the pot (which must first be cleared entirely out) add -the liquor of a quart of fresh oysters, and boil it again. In -half an hour put in the oysters and mix into the soup two -large table-spoonfuls of fresh butter rolled in flour; some -whole pepper; blades of mace; and grated nutmeg. Toast -some thick slices of bread (without the crust) cut them into -dice, and put them into the soup tureen. For the fowl, you -may substitute a knuckle of veal cut up; or a pair of rabbits.</p> -</div> - -<p><span class="pagenum"><a name="Page_490" id="Page_490">[490]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">MINT JULEP.—</h3> -<p class="runin">This can only be made when fresh green -mint is in season.</p> -</div> - -<p>Lay at the bottom of a large tumbler, one or two round -slices of pine-apple nicely pared; and cover them with a thick -layer of loaf-sugar, powdered or well-broken. Pour on it a -glass or more of the best brandy. Add cold water till the -tumbler is two-thirds full. Finish with a thick layer of pounded -ice till it nearly reaches the top. Then stick down to one -side a bunch of fresh green mint, the sprigs full and handsome, -and tall enough to rise above the edge of the tumbler. -Place, in the other side, one of the small tubes or straws used -for drawing in this liquid.</p> - -<p>The proportions of the above ingredients may, of course, be -varied according to taste.</p> - - -<div class="spaceafter"> -<h3 class="runin">A UNION PUDDING.—</h3> -<p class="runin">The night before you make this -pudding, take a piece of rennet, in size rather more than two -inches square, and carefully wash off in two cold waters -all the salt from the outside. Then wipe it dry. Put the -rennet into a tea-cup and pour on sufficient milk-warm water -to cover it well. Next morning, as early as you can, stir the -rennet-water into a quart of rich milk. Cover the milk, and -set it in a warm place till it forms a firm curd, and the whey -becomes thin and greenish. Then remove it to a cold place -and set it on ice. Blanch, in scalding water, two ounces of -shelled bitter almonds, or peach-kernels; and two ounces of -shelled sweet almonds. Pound the almonds in a mortar, to a -smooth paste, one at a time (sweet and bitter alternately, so -as to mix them well); and add, while pounding, sufficient rose-water -to make them light and white, and to prevent their -oiling. Grate upon a lump of loaf-sugar the yellow rind or -zest of two lemons, scraping off the lemon-zest as you proceed,<span class="pagenum"><a name="Page_491" id="Page_491">[491]</a></span> -and transferring it to a saucer. Squeeze over it the juice of -the lemons, and mix the juice and the zest with half a pound -and two ounces of finely-powdered loaf-sugar, adding a small -nutmeg, grated. Then put the cold curd into a sieve, and -drain it from the whey till it is left very dry, chopping the -curd small, that it may drain the better. Beat in a shallow -pan the yolks of eight eggs till very light, thick, and smooth. -Then mix into the egg the curd, in turn with the pounded -almonds, and the sugar and lemon. Finish with a glass of -brandy, or of Madeira or Sherry, and stir the whole very hard.</p> -</div> - -<p>Butter a deep dish of strong white ware. Put in the mixture: -set it immediately into a brisk oven and bake it well. -When done, set it in a cold place till wanted, and before it -goes to table, sift powdered sugar over it. It will be still -better to cover the surface with a meringue or icing, highly -flavored with rose-water or lemon-juice. You may decorate the -centre with the word UNION in letters of gilt sugar.</p> - -<p>The pudding will be found very fine.</p> - - -<div class="spaceafter"> -<h3 class="runin">COCOA-NUT CANDY.—</h3> -<p class="runin">Take three cocoa-nuts and grate -their meat on a coarse grater. Weigh the grated cocoa-nut, -and to each pound, allow one pound of the best double-refined -loaf-sugar. Put the sugar into a preserving kettle, and to -every two pounds allow a pint of water, and the beaten white -of one egg mixed into the water. When the sugar is entirely -dissolved in the water, set it over the fire, and boil and skim -it. When the scum has ceased to rise, and the sugar is boiling -hard, begin to throw in the grated cocoa-nut, gradually, -stirring hard all the time. Proceed till the mixture is so thick -it can be stirred no longer. Have ready, square or oblong -tin pans, slightly buttered with the best fresh butter. Fill -them with the mixture, put in evenly and smoothly, and of<span class="pagenum"><a name="Page_492" id="Page_492">[492]</a></span> -the same thickness all through the pan. Smooth the surface -all over with a broad knife dipped in cold water. Set it to -cool, and, when the candy is almost hard, score it down in -perpendicularly straight lines with a sharp knife dipped in -cold water, the lines being two or three inches apart. These -cuts must be made deep down to the bottom of the pan. -When it is quite cold and firm, cut the candy entirely apart, -so as to form long sticks, and keep it in a cold place.</p> -</div> - -<p>If any of the grated cocoa-nut is left, you may make it into -cocoa-nut maccaroons, or into a cocoa-nut pudding.</p> - - -<div class="spaceafter"> -<h3 class="runin">PRESERVED GREEN TOMATAS.—</h3> -<p class="runin">Take a peck of -button tomatas, full grown, but quite green. Weigh them, -and to each pound allow a pound of the best double-refined -loaf-sugar, broken up small. Scald and peel them. Have -ready ten lemons rolled under your hand on a table, to increase -the juice. Grate off, upon lumps of sugar, the yellow -surface of the rind, scraping up the grating or zest with a -spoon, and transferring it to a bowl. Squeeze over it, through -a strainer, the juice of the lemon. Take a quarter of a pound -of root ginger, scrape off the outside, grate the ginger and -mix it with the lemon.</p> -</div> - -<p>Put the sugar into a large preserving kettle, and pour water -on it; allowing half a pint of water to each pound of sugar. -Stir it about with a large, clean wooden spoon, till it melts. -Set it over a clear fire, and boil and skim it. After it has -boiled, and is very clear, and the scum has ceased to rise, put -in the tomatas and boil them till every one has slightly -bursted. Next add the lemon and ginger, and boil them -about a quarter of an hour longer. Then take them out -and spread them on large dishes to cool. Boil the syrup by -itself, ten minutes longer. Put the tomatas into jars, about<span class="pagenum"><a name="Page_493" id="Page_493">[493]</a></span> -half full, and fill up with the syrup. Cover the jars closely, -and paste paper round the lids; or tie bladders over them.</p> - -<p>Green tomatas, done as above, make an excellent sweetmeat. -Ripe or red tomatas may be preserved in the same manner; -yellow ones also.</p> - -<p>The lemon and ginger must on no account be omitted.</p> - - -<div class="spaceafter"> -<h3 class="runin">PRESERVED FIGS.—</h3> -<p class="runin">Take figs when perfectly ripe, and -wipe them carefully, leaving the stem about half an inch -long. Boil them rapidly, for about ten minutes, in water -that has a small bag of hickory wood-ashes laid at the bottom -of the preserving kettle. Then take them out carefully, so as -not to break the skins. Wash out the kettle, and boil the -figs a second time, in clean hot water, for ten minutes. Take -them out, spread them separately on large dishes, and let -them rest till next morning.</p> -</div> - -<p>Prepare a syrup, by allowing to every pound of the finest -loaf-sugar, half a pint of water, and, when melted together, -placing the kettle over the fire. When the syrup has boiled, -and is thoroughly skimmed, put in the figs, and boil them -about twenty-five minutes or half an hour. Then take them -out, and again spread them to cool on large dishes. Afterwards, -put them up in glass jars, pouring the syrup over -them. Cover the jars closely, and set them in the hot sun -all next day. Then seal the corks with the red cement made -of melted rosin and bees-wax, thickened with fine brick-dust.</p> - -<p>Another way is to cut the stems closely, and to peel off the -skin of the figs; and to substitute for the bag of wood-ashes, -a little powdered alum. Then proceed as above.</p> - - -<div class="spaceafter"> -<h3 class="runin">MYRTLE ORANGES PRESERVED.—</h3> -<p class="runin">The small myrtle -of the South, makes a very fine green sweetmeat. Lay them<span class="pagenum"><a name="Page_494" id="Page_494">[494]</a></span> -three days in weak salt and water. Then three days in cold -water, changed at least three times a day. Afterwards, put -a layer of green vine-leaves at the bottom of the preserving -kettle, and round the sides. Put in a layer of oranges, -sprinkling among them a very little powdered alum, allowing -not more than a heaped salt-spoonful of alum to the whole -kettle of oranges and vine-leaves. Then fill up with water; -hang them over the fire till they are of a fine green, and boil -them till they are so tender that you can pierce them -through with a twig from a whisk broom. When clear and -crisp, take them out of the kettle, spread them on flat dishes, -and throw away the vine-leaves. Then wash out the kettle, -and, having weighed the oranges, allow to each pound -one pound of double-refined sugar, broken small. Put -the sugar into the preserving-kettle, and pour on half a pint -of water to each pound of sugar. When it is quite dissolved, -hang it over the fire, and boil and skim it till it is very clear, -and no more scum appears on the surface. Then put in the -oranges, and boil them slowly in the syrup till they slightly -burst.</p> -</div> - -<p>Another way is to scoop out all the inside of oranges as -soon as they are greened, and make a thick jelly of it, with -the addition of some more orange-pulp from other oranges. -Press it through a strainer, and, after adding a pound of sugar -to each pint of orange juice, boil it to a jelly. Having boiled -the empty oranges in a syrup till they are crisp and tender, -spread them out to cool—fill them with the jelly, and put -them up in glass jars, pouring the syrup over them.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO KEEP STRAWBERRIES.—</h3> -<p class="runin">Take the largest and -finest ripe strawberries, hull them, and put them immediately -into large wide-mouthed bottles, filling them quite up to the top.<span class="pagenum"><a name="Page_495" id="Page_495">[495]</a></span> -Cork them directly, and be sure to wire the corks. Set the -bottles into a large preserving-kettle full of cold water. -Place them over the fire, and let the water boil around them -for a quarter of an hour after it has come to a boil. Then -take out the bottles, drain them, and wipe the outside dry. -Proceed at once to seal the corks hermetically, with the red -cement made of one-third bees-wax cut up, and two-thirds -rosin, melted together in a skillet over the fire, and, when -completely liquid, taken off the fire, and thickened to the consistence -of sealing-wax by stirring in sufficient finely powdered -brick-dust. This cement must be spread on hot over -the wired corks. It is excellent for all sweetmeat and pickle -jars. Nothing is better. Keep the bottles in boxes of dry -sand. When opened, the strawberries will be found fresh -and highly flavoured, as when just gathered. They must, -however, be used as soon as they are opened, for exposure to -the air will spoil them.</p> -</div> - -<p>Raspberries, ripe currants stripped from the stalk, ripe -gooseberries topped and tailed, and any small fruit, may be -kept in this manner for many months.</p> - -<p>In France, where syrups of every sort of fruit are made by -boiling the juice with sugar, and then bottling it, it is very -customary to serve up, in glass dishes, fruits preserved as -above, with their respective syrups poured round them, from -the bottles. They are delicious.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO KEEP PEACHES.—</h3> -<p class="runin">Take fine ripe juicy free-stone -peaches. Pare them, and remove the stones by thrusting -them out with a skewer, leaving the peaches as nearly whole -as possible. Or you may cut them in half. Put them immediately -into flat stone jars, and cement on the covers with the -composition of bees-wax and rosin melted together, and<span class="pagenum"><a name="Page_496" id="Page_496">[496]</a></span> -thickened with powdered brick dust. The jars (<i>filled up to -the top</i>) must be so closely covered that no air can possibly -get to the peaches. Then pack the jars in boxes of sand, or -of powdered charcoal, and nail on the box-lid.</p> -</div> - -<p>Peaches done in this manner, have arrived at California in -perfect preservation. But they must be eaten as soon as the -jars are opened.</p> - - -<div class="spaceafter"> -<h3 class="runin">GREEN CORN MUFFINS.—</h3> -<p class="runin">Having boiled the corn, -grate it, as if for a pudding. Beat six eggs very light, and -stir them gradually into a quart of milk. Then stir in, by -degrees, the grated corn, till you have a moderately thick -batter. Add a salt-spoon of salt. Butter the inside of your -muffin-rings. Place them on a hot griddle, over a clear fire, -and nearly fill them with the batter. Bake the muffins well, -and send them to table hot. Eat them with butter.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">COMPOTE OF SWEET POTATOES.—</h3> -<p class="runin">Select fine large -sweet potatoes, all nearly the same size. Boil them well and -then peel off the skins. Then lay the potatoes in a large -baking-dish; put some pieces of fresh butter among them, -and sprinkle them very freely with powdered sugar. Bake -them slowly, till the butter and sugar form a crust. They -should be eaten after the meat. This is a Carolina dish, and -will be found very good.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">BAKED HAM.—</h3> -<p class="runin">Soak a nice small sugar-cured ham in -cold water, from early in the evening till next morning—changing -the water at bed-time. (It may require twenty-four -hours' soaking.) Trim it nicely, and cut the shank-bone short -off. Make a coarse paste of merely flour and water, sufficient -in quantity to enclose the whole ham. Roll it out, and cover -the ham entirely with it. Place it in a well-heated oven, and<span class="pagenum"><a name="Page_497" id="Page_497">[497]</a></span> -bake it five hours, or more, in proportion to its size. When -done, remove the paste, peel off the skin, and send the ham to -table, with its essence or gravy about it. It will be found -very fine.</p> -</div> - -<p>If the ham is rather salt and hard, parboil it for two -hours. Then put it into the paste, and bake it three hours.</p> - - -<div class="spaceafter"> -<h3 class="runin">MUSHROOM SWEET-BREADS.—</h3> -<p class="runin">Take four fine fresh -sweet-breads; trim them nicely, split them open, and remove -the gristle or pipe. Then lay the sweet-breads in warm water -till all the blood is drawn out. Afterwards, put them into -a saucepan, set them over the fire, and parboil them for a -quarter of an hour. Then take them out, and lay them immediately -in a pan of cold water.</p> -</div> - -<p>Have ready a quart of fresh mushrooms; peel them, and -remove the stalks. Spread out the mushrooms on a large flat -dish, with the hollow side uppermost, and sprinkle them -slightly with a little salt and pepper. Having divided each -sweet-bread into four quarters, put them into a saucepan with -the mushrooms, and add a large piece of the best fresh butter -rolled in flour. Cover the pan closely, and set it over a clear -fire that has no blaze. You must lift the saucepan by the -handle, and shake it round hard, otherwise, the contents may -burn at the bottom. Keep it closely covered all the time; for -if the lid is removed, much of the mushroom-flavour may -escape. Let them stew steadily for a quarter of an hour or -more. Then take them up, and send them to table in a covered -dish, either at breakfast or dinner. They will be found -delicious. If the mushrooms are large, quarter them.</p> - - -<div class="spaceafter"> -<h3 class="runin">PANCAKE HAM.—</h3> -<p class="runin">Cut very thin some slices of cold ham, -making them all nearly of the same size and shape. Beat<span class="pagenum"><a name="Page_498" id="Page_498">[498]</a></span> -six eggs very light, and smooth. Stir them, gradually, into -a pint of rich milk, alternately with six table-spoonfuls of -sifted flour, adding half a nutmeg, grated. If you find the -batter too thick, add a little more milk. For pancakes or -fritters, the batter should be rather thin. Take a yeast-powder; -dissolve the contents of the blue paper (the soda) in a -little warm water, and, when quite melted, stir it into the -batter. In another cup, dissolve the tartaric acid from the -white paper, and stir that in immediately after. Have ready, -in a frying-pan over the fire, a sufficiency of lard melted and -boiling, or of fresh butter. Put in a ladle-full of the batter, -and fry it brown. Have ready a hot plate, and put the pancakes -on it as soon as they come out of the frying-pan, keeping -them covered, close to the fire. When they are all baked, -pile them evenly on a hot dish, with a slice of cold ham between -every two pancakes, beginning with a cake at the bottom -of the pile, and finishing with a cake at the top. You -may arrange them in two piles, or more. In helping, cut -down through the whole pile of pancakes and ham alternately.</p> -</div> - -<p>In making yeast-powders, allow twice as much carbonate of -soda as of tartaric acid. For instance, a level tea-spoonful of -soda to a level salt-spoonful of the tartaric acid. Put up the -two articles, separately folded in papers of different colours; -the former in blue paper, the latter in white.</p> - - -<div class="spaceafter"> -<h3 class="runin">AN APPLE PANDOWDY.—</h3> -<p class="runin">Make a good plain paste. -Pare, core, and slice half a dozen or more fine large juicy -apples, and strew among them sufficient brown sugar to -make them very sweet; adding some cloves, cinnamon, or -lemon-peel. Have ready a pint of sour milk. Butter a deep -tin baking-pan, and put in the apples with the sugar and -spice. Then, having dissolved, in a little lukewarm water,<span class="pagenum"><a name="Page_499" id="Page_499">[499]</a></span> -a small tea-spoonful of soda, stir it into the milk, the acid of -which it will immediately remove. Pour the milk, foaming, -upon the apples, and immediately put a lid or cover of paste -over the top, in the manner of a pie. This crust should be -rolled out rather thick. Notch the edge all round, having -made it fit closely. Set it into a hot oven, and bake it an -hour. Eat it warm, with sugar.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">HONEY PASTE (<i>for the HANDS</i>.)—</h3> -<p class="runin">Take half a pound -of strained honey, half a pound of white wax, and half -a pound of fresh lard. Cut up the wax very small, put it -into a porcelain-lined saucepan, and set it over the fire till it -is quite melted. Then add alternately the honey and the -lard; stirring them all well together. Let them boil moderately, -till they become a thick paste, about the consistence of -simple cerate, or of lip salve. Then remove the saucepan -from the fire, and stir into the mixture some rose-perfume, -or carnation, or violet—no other. Transfer the paste, while -warm, to gallicups with covers; and paste a slip of white -paper round each cover.</p> -</div> - -<p>For keeping the hands white and soft, and preventing their -chapping, there is nothing superior to this paste; rubbing on -a little of it, after dipping your hands lightly in water.</p> - - -<div class="spaceafter"> -<h3 class="runin">GLYCERINE.—</h3> -<p class="runin">This is an excellent and very convenient -preparation for the hands. Buy a bottle of it at one of the -best druggists, and keep it well corked. After washing your -hands with palm or castile soap, empty the basin, and pour -in a little fresh water, to which add a few drops of glycerine. -Finish your hands with this, rubbing it in hard. It will -render them very soft and smooth, and prevent chapping. -Try it, by all means.</p> -</div> - -<p><span class="pagenum"><a name="Page_500" id="Page_500">[500]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">TO KEEP OFF MUSQUITOES.—</h3> -<p class="runin">Before going to bed, -put a little eau de cologne into a basin of clean water, and -with this wash your face, neck, hands, and arms, letting it -dry on. The musquitoes then will not touch you.</p> -</div> - -<p>It may be necessary to repeat this washing before morning, -or about day-light. There is nothing better. You may also -do it early in the evening, before the musquitoes begin.</p> - - -<div class="spaceafter"> -<h3 class="runin">CORN-STARCH BLANCMANGE.—</h3> -<p class="runin">Buy at one of the -best grocer's, a half-pound paper of corn-starch flour. Boil -a quart of milk, taking out of it a large tea-cup-full, which -you may put into a pan. While the milk is boiling, mix with -the cold milk four heaping table-spoonfuls of the corn-starch. -Beat three eggs very light, and stir them into the mixture. -Flavour it with a tea-spoonful of extract of bitter almonds, or -of vanilla, or a wine-glass of rose-water. Add a quarter -of a pound of powdered loaf-sugar, and stir the whole well -together. When the other milk is boiling hard, pour it gradually -on the mixture in the pan, which mixture will thicken -while the milk is pouring. Transfer it to blancmange moulds, -(first wetting them with cold water,) and set them in a cold -place till dinner-time. Eat it with cream. Serve up sweetmeats -at the same time.</p> -</div> - -<p>If you use new milk, the mixture will be like a soft custard, -and must be sent to table as such. Skim-milk makes it -blancmange.</p> - -<p>If you wish it as a pudding, use five heaping spoonfuls of -the corn-starch powder. Send it to table hot, and eat it with -wine sauce. It is a pudding very soon prepared.</p> - -<p>Blancmange moulds are best of block tin. Those of china -are more liable to stick.</p> - -<p>These preparations of corn-starch are much liked.</p> - -<p><span class="pagenum"><a name="Page_501" id="Page_501">[501]</a></span></p> - - -<div class="spaceafter"> -<h3 class="runin">FARINA.—</h3> -<p class="runin">Is the finest, lightest, and most delicate preparation -of wheat flour. It is excellent for all sorts of boiled -puddings, for flummery, and blancmange. Also, as gruel -for the sick.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">CINNAMON CAKE.—</h3> -<p class="runin">Take as much of the very best and -lightest bread-dough as will weigh a pound. The dough -must have risen perfectly, so as to have cracked all over the -surface. Put it into a pan, and mix into it a quarter of a -pound of fresh butter, melted in half a pint of milk, adding -a well-beaten egg, and sufficient flour to enable you to knead -the dough over again. Then mix in a heaping tea-spoonful -of powdered cinnamon. Next, take a yeast-powder. In one -cup, melt the soda or contents of the blue paper, in as much -lukewarm water as will cover it; and, when thoroughly melted, -mix it into the dough. Immediately after, having dissolved -in another cup the tartaric acid, or contents of the -white paper, stir that in also, and knead the dough a little -while, till the whole is well mixed. Spread the dough thick -and evenly in a square pan greased with lard or fresh butter, -and with a knife make deep cuts all through it. Having -previously prepared in a bowl a mixture of brown sugar, -moistened with butter, and highly flavoured with powdered -cinnamon, in the proportion of four heaping table-spoonfuls -of sugar to two large spoonfuls of butter and one heaped -tea-spoonful of cinnamon. Fill the cuts with this mixture, -pressing it down well into the dough. Bake the cake half -an hour or more, in a rather quick oven. When done, set it to -cool; and when cold, cut it in squares, and sift powdered white -sugar over it. It is best the day it is baked.</p> -</div> - -<p>You may, previous to baking, form the dough into separate<span class="pagenum"><a name="Page_502" id="Page_502">[502]</a></span> -round cakes; and in placing them in the pan, do not lay them -so near each other as to touch.</p> - -<p>By bespeaking it in time, you can get risen bread dough -from your baker. For two pounds of dough you must double -the proportions of the above ingredients.</p> - - -<div class="spaceafter"> -<h3 class="runin">THAWING FROZEN MEAT, &c.—</h3> -<p class="runin">If meat, poultry, fish, -vegetables, or any other article of food, when found frozen, is -thawed by putting it into <em>warm water</em> or placing it before the -fire, it will most certainly spoil by that process, and be -rendered unfit to eat. The only way is to thaw these things -by immersing them in <em>cold</em> water. This should be done as -soon as they are brought in from market, that they may have -time to be well thawed before they are cooked. If meat that -has been frozen is to be boiled, put it on in cold water. If -to be roasted, begin by setting it at a distance from the fire; -for if it should not chance to be thoroughly thawed all through -to the centre, placing at first too near the fire will cause it to -spoil. If it is expedient to thaw the meat or poultry the night -before cooking, lay it in cold water early in the evening, and -change the water at bed-time. If found crusted with ice in -the morning, remove the ice, and put the meat in fresh cold -water; letting it lie in it till wanted for cooking.</p> -</div> - -<p>Potatoes are injured by being frozen. Other vegetables -are not the worse for it, provided they are always thawed in -cold water.</p> - - -<div class="spaceafter"> -<h3 class="runin">KEEPING MEAT, &c., IN SUMMER.—</h3> -<p class="runin">In summer, -meat, poultry, fish, fruit, &c., should always be kept in ice, -from the time they are brought from market till it is time to -cook them. Families, who have not an ice-house, should -have <em>two</em> refrigerators; one for meat and poultry, the other<span class="pagenum"><a name="Page_503" id="Page_503">[503]</a></span> -for milk, butter, and fruit. If the three last articles are kept -in the same refrigerator with meat and poultry, the milk, -butter and fruit will imbibe a bad taste.</p> -</div> - -<p>A barrel of salt fish should never be kept in the same cellar -with other articles of food. The fish-smell will injure them -greatly, and render them unwholesome; milk and butter particularly.</p> - -<p>It is best to buy salt fish a little at a time, as you want it. -A fish-barrel in the cellar will sometimes vitiate the atmosphere -of the whole lower story of the house, and, indeed, may -be smelt immediately on entering the door. In this case, let -the barrel and its contents be conveyed to the river and thrown -in; otherwise, its odour may produce sickness in the family.</p> - -<p>Avoid eating anything that is <em>in the very least</em> approaching -to decomposition. Even sour bread and strong butter are -unwholesome as well as unpalatable. If the bread is sour, or -the butter rancid, it is because (as the French, in such cases, -unceremoniously say) "putrefaction has commenced." Fortunately, -the vile practice (once considered fashionable) of -eating venison and other game when absolutely tainted, is -now obsolete at all good tables. Persons who have had opportunities -of feasting on fresh-killed venison, just from the -woods, and at a season when the deer have plenty of wild -berries to feed on and are fat and juicy, can never relish the -hard, lean, black haunches that are brought to the cities in -winter.</p> - - -<div class="spaceafter"> -<h3 class="runin">BROILED SHAD.—</h3> -<p class="runin">Cut off the head and tail, and clean -the fish. Wipe it very dry with a cloth, and sprinkle the -inside with a little salt and pepper. You may either broil it -split open, and laid flat; or you may cut it into three or four -pieces without splitting. In the latter case, it will require a<span class="pagenum"><a name="Page_504" id="Page_504">[504]</a></span> -longer time to broil. Keep it in ice till you are ready to cook -it. Having well greased the bars with lard, or beef suet, or -fresh butter, set your gridiron over a bed of clear, bright, hot -coals; place the shad upon it (the inside downwards) and -broil it thoroughly. When one side is done, turn it on the -other with a knife and fork. Have ready a hot dish, with a -large piece of softened fresh butter upon it, sprinkled with -cayenne. When the shad is broiled, lay it on this dish, and -turn it in the butter with a knife and fork. Send it hot to -table, under a dish-cover.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">APPLE PORK.—</h3> -<p class="runin">Take a fillet of fine fresh pork, and rub -it slightly all over with a very little salt and pepper. Score -the outside skin in diamonds. Take out the bone, and fill up -the place with fine juicy apples, pared, cored, and cut small, -and made very sweet with plenty of brown sugar; adding -some bits of the yellow rind of a lemon or two, pared off very -thin. Then have ready a dozen and a half or more of large -apples, pared, cored, and quartered, sweetened well with sugar, -and also flavoured with yellow rind of lemon. The juice of -the lemons will be an improvement. Put the pork into a -large pot, or into an iron bake-oven; fill up with the cut -apples the space all round, adding just sufficient water to keep -it from burning. Stew or bake it during three hours. When -done, serve all up in one large dish.</p> -</div> - - -<div class="spaceafter"> -<h3 class="runin">STEWED SALT PORK.—</h3> -<p class="runin">Take a good piece of salt pork, -(not too fat,) and, early in the evening, lay it in water, to soak -all night, changing the water about bed-time. In the morning, -drain and wash the pork, and cut it in very thin slices, -seasoning it with pepper. Put a layer of this pork in the -bottom of a large dinner-pot, and then a layer of slices of<span class="pagenum"><a name="Page_505" id="Page_505">[505]</a></span> -bread. Next put in a layer of potatoes, pared and cut up; -then another layer of pork slices, covered by another layer of -sliced bread; and then again potatoes. Proceed till the pot -is two-thirds full, finishing with bread. Lastly, pour on just -sufficient water to stew it well and keep it from burning. -Set it over the fire, and let it cook slowly for three hours. If -it becomes too dry, add a little boiling water.</p> -</div> - -<p>This is a homely dish, but a very good one, particularly -on a farm or on ship-board. At sea, you must substitute -biscuit for bread.</p> - -<p>Cold pork, left from yesterday, may be cooked in this -manner.</p> - - -<div class="spaceafter"> -<h3 class="runin">TO MAKE GOOD TOAST.—</h3> -<p class="runin">Cut the bread in even slices, -and moderately thick. When cut too thin, toast is hard and -tasteless. It is much nicer when the crust is pared off before -toasting. A long-handled toasting-fork (to be obtained at the -hardware or tin stores) is far better than the usual toasting -apparatus, made to stand before the fire with the slices of -bread slipped in between, and therefore liable to be browned -in stripes, dark and light alternately; unless the bread, while -toasting, is carefully slipped along, so that the whole may -receive equal benefit from the fire. With a fork, whose handle -is near a yard in length, the cook can sit at a comfortable -distance from the fire, and the bread will be equally browned -all over; when one side is done, taking it off from the fork, -and turning the other. Send it to table hot, in a heated -plate, or in a toast-rack; and butter it to your taste. Toast -should neither be burnt nor blackened in any way. You may -lay it in even piles, and butter it before it goes to table; cutting -each slice in half.</p> -</div> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_506" id="Page_506">[506]</a></span></p> - - - - -<h2><a name="CARVING" id="CARVING">CARVING.</a></h2> - - -<p>The seat, for the carver should be somewhat elevated above -the other chairs: it is extremely ungraceful to carve standing, -and it is rarely done by any person accustomed to the business. -Carving depends more on skill than on strength. We have -seen very small women carve admirably sitting down; and -very tall men who knew not how to cut a piece of beef-steak -without rising on their feet to do it.</p> - -<p>The carving knife should be very sharp, and not heavy; and -it should be held firmly in the hand: also the dish should be -not too far from the carver. It is customary to help the fish -with a fish trowel, and not with a knife. The middle part of -a fish is generally considered the best. In helping it, avoid -breaking the flakes, as that will give it a mangled appearance.</p> - -<p>In carving ribs or sirloin of beef, begin by cutting thin slices -off the side next to you. Afterwards you may cut from the -tender-loin, or cross-part near the lower end. Do not send any -one the outside piece, unless you know that they particularly -wish it.</p> - -<p>In helping beef-steak, put none of the bone on the plate.</p> - -<p>In cutting a round of corned beef, begin at the top; but lay -aside the first cut or outside piece, and send it to no one, as it -is always dry and hard. In a round of <i>a-la-mode beef</i>, the outside -is frequently preferred.</p> - -<p>In a leg of mutton, begin across the middle, cutting the -slices quite down to the bone. The same with a leg of pork -or a ham. The latter should be cut in <em>very thin</em> slices, as its -flavour is spoiled when cut thick.</p> - -<p><span class="pagenum"><a name="Page_507" id="Page_507">[507]</a></span></p> - -<p>To taste well, a tongue should be cut crossways in round -slices. Cutting it lengthwise (though the practice at many -tables) injures the flavour. The middle part of the tongue is -the best. Do not help any one to a piece of the root; that, being -by no means a favoured part, is generally left in the dish.</p> - -<p>In carving a fore-quarter of lamb, first separate the shoulder -part from the breast and ribs, by passing the knife under, and -then divide the ribs. If the lamb is large, have another dish -brought to put the shoulder in.</p> - -<p>For a loin of veal, begin near the smallest end, and separate -the ribs; helping a part of the kidney (as far as it will go) -with each piece. Carve a loin of pork or mutton in the same -manner.</p> - -<p>In carving a fillet of veal, begin at the top. Many persons -prefer the first cut or outside piece. Help a portion of the -stuffing with each slice.</p> - -<p>In a breast of veal, there are two parts very different in -quality, the ribs and the brisket. You will easily perceive the -division; enter your knife at it, and cut through, which will -separate the two parts. Ask the persons you are going to help, -whether they prefer a rib, or a piece of the brisket.</p> - -<p>For a haunch of venison, first make a deep incision, by passing -your knife all along the side, cutting quite down to the -bone. This is to let out the gravy. Then turn the broad end -of the haunch towards you, and cut it as deep as you can, in -thin, smooth slices, allowing some of the fat to each person.</p> - -<p>For a saddle of venison, or of mutton, cut from the tail to -the other end on each side of the back-bone, making very thin -slices, and sending some fat with each. Venison and roast -mutton chill very soon, therefore it is usual to eat it with iron -heaters under the plates. Some heaters are made to contain -hot coals, others are kept warm with boiling water, and some<span class="pagenum"><a name="Page_508" id="Page_508">[508]</a></span> -are heated by spirits of wine; the last is a very exceptionable -mode, as the blue blaze flaming out all around the plate, is to -many persons frightful. Currant jelly is an indispensable -appendage to venison, and to roast mutton, and to ducks.</p> - -<p>A young pig is most generally divided before it comes to -table, in which case, it is not customary to send in the head, -as to many persons it is a revolting spectacle after it is cut off. -When served up whole, first separate the head from the shoulders, -then cut off the limbs, and then divide the ribs. Help -some of the stuffing with each piece.</p> - -<p>To carve a fowl, begin by sticking your fork in the pinion, -and drawing it towards the leg; and then passing your knife -underneath, take off the wing at the joint. Next, slip your -knife between the leg and the body, to cut through the joint; -and with the fork, turn the leg back, and the joint will give -way. Then take off the other wing and leg. If the fowl has -been trussed (as it ought to be) with the liver and gizzard, -help the liver with one wing, and the gizzard with the other. -The liver wing is considered the best. After the limbs are -taken off, enter your knife into the top of the breast, and cut -under the merry-thought, so as to loosen it, lifting it with your -fork. Afterwards cut slices from both sides of the breast. -Next take off the collar-bones, which lie on each side of the -merry-thought, and then separate the side-bones from the back. -The breast and wings are considered as the most delicate parts -of the fowl; the back, as the least desirable, is generally left -in the dish. Some persons, in carving a fowl, find it more -convenient to take it on a plate, and as they separate it, return -each part to the dish; but this is not now the usual way.</p> - -<p>A turkey is carved in the same manner as a fowl; except -that the legs and wings being larger, are separated at the lower -joint. The lower part of the leg, (or drumstick, as it is called,)<span class="pagenum"><a name="Page_509" id="Page_509">[509]</a></span> -being hard, tough, and stringy, is never helped to any one, but -allowed to remain on the dish. First cut off the wing, leg, -and breast from one side; then turn the turkey over, and cut -them off from the other.</p> - -<p>To carve a goose, separate the leg from the body, by putting -the fork into the small end of the limb; pressing it close to -the body, and then passing the knife under, and turning the leg -back, as you cut through the joint. To take off the wing, put -your fork into the small end of the pinion, and press it closely -to the body; then slip the knife under, and separate the joint. -Next cut under the merry-thought, and take it off; and then -cut slices from the breast. Then turn the goose, and dismember -the other side. Take off the two upper side-bones, that -are next to the wings; and then the two lower side-bones. -The breast and legs of a goose afford the finest pieces. If a -goose is old, there is no fowl so tough; and if difficult to carve, -it will be still more difficult to eat.</p> - -<p>Partridges, pheasants, grouse, &c., are carved in the same -manner as fowls. Quails, woodcocks, and snipes are merely -split down the back; so also are pigeons, giving a half to each -person.</p> - -<p>In helping any one to gravy, or to melted butter, do not pour -it <em>over</em> their meat, fowl, or fish, but put it to one side on a vacant -part of the plate, that they may use just as much of it as they -like. In filling a plate, never heap one thing on another.</p> - -<p>In helping vegetables, do not plunge the spoon down to the -bottom of the dish, in case they should not have been perfectly -well drained, and the water should have settled there.</p> - -<p>By observing carefully how it is done, you may acquire a -knowledge of the joints, and of the process of carving, which -a little daily practice will soon convert into dexterity. If a -young lady is ignorant of this very useful art, it will be well<span class="pagenum"><a name="Page_510" id="Page_510">[510]</a></span> -for her to take lessons of her father, or her brother, and a married -lady can easily learn from her husband. Domestics who -wait at table may soon, from looking on daily, become so expert -that, when necessary, they can take a dish to the side-table -and carve it perfectly well.</p> - -<p>At a dinner party, if the hostess is quite young, she is frequently -glad to be relieved of the trouble of carving by the -gentleman who sits nearest to her; but if she is familiar with -the business, she usually prefers doing it herself.</p> - - -<h3>TO DRAW POULTRY, &c.</h3> -<p>Though to prepare poultry for cooking is by no means an -agreeable business, yet some knowledge of it may be very useful -to the mistress of a house, in case she should have occasion -to instruct a servant in the manner of doing it; or in the possible -event of her being obliged to do it herself; for instance, -if her cook has been suddenly taken ill, or has left her unexpectedly.</p> - -<p>As all poultry is, of course, drawn in the same manner, it -will be sufficient to designate the mode of emptying the inside -of a fowl. In winter, if the fowl is frozen, lay it before the -fire till it has completely thawed. Then have ready one or -more large pieces of waste paper, rolled up loosely into a long -wisp; lay the fowl down on a clean part of the hearth, and, -taking its legs in your hand, light the paper, and pass it back -and forward above the surface of the skin, (turning the fowl on -both sides,) so as to singe off all the hairs; doing it so carefully -as not to burn or scorch the skin. There should always be a -quantity of old newspapers, or other waste paper, kept in a<span class="pagenum"><a name="Page_511" id="Page_511">[511]</a></span> -closet or drawer of the kitchen for this and other purposes. -Next, lay the fowl upon its back on a clean old waiter or tray, -(such as should be kept in every kitchen,) and with a large -sharp knife cut off, first the head, and then the legs at the first -joint. The next thing is to cut a very long slit in the skin at -the right side of the neck, and with your fingers strip down the -skin towards the shoulders, till you come to the craw, which -you must take out with your hand. Then with your knife -make two long deep cuts or incisions on each side of the body, -going downward towards the tail. Put your hand into the cut -or orifice on the right side, and pull out the heart, liver, gizzard, -and then the entrails. Take care not to break the gall-bag, or -its liquor will run over the liver, and make it so bitter that it -cannot be eaten, and should therefore be thrown away without -cooking. Next, to flatten the body, break the breast-bone by -striking on it hard with your hand. Then tuck the legs into -the lower part of the slits that you have cut on each side of the -body. Afterwards with your hand bend or curve inwards the -end of the neck-bone, and tuck it away under the long loose -piece of skin left there. After this, lay the fowl in a small tub -of cold water, and wash it well inside and out: then dry it -with a clean towel.</p> - -<p>Next, cut open the gizzard, empty it of the sand and gravel, -and take out the thick inside skin. Split open the heart, and -let out the blood that is in it. Then carefully cut the gall-bag -from the liver, so as not to break it. Wash clean the heart, -liver, and gizzard, (having trimmed them neatly,) and return -the heart to the inside of the breast; putting back also the eggs, -if you have found any. Have ready the stuffing, and fill up -with it the vacancy from which you have taken the craw, &c., -pressing it in hard. Next, taking between your thumb and -finger the above-mentioned piece of skin at the top of the neck,<span class="pagenum"><a name="Page_512" id="Page_512">[512]</a></span> -draw it down tightly towards the back of the fowl, (folding it -nicely over the bent end of the neck-bone,) and fasten it down -between the shoulders with a skewer, which must be stuck in so -as to go lengthways down the back. This will prevent any of -the stuffing from getting out, and will keep all compact and nice.</p> - -<p>Then run a skewer through both the wings and the upper -part of the body, tucking in the liver so as to appear from under -the right pinion, and the gizzard (scoring it first) on the left. -Both pinions must be bent upwards. Lastly, secure all by -tying two strings of small twine tightly round the fowl; one -just above the skewer that confines the legs; the other just -below that which passes through the wings.</p> - -<p>Of course, the strings and skewers are removed before the -poultry is sent to table.</p> - -<p>Turkeys, geese, and ducks are always trussed in this manner, -the legs being cut off at the first joint. So are fowls for -boiling. But when fowls are to be roasted, some cooks leave -on the whole of the legs and feet, (scraping and washing them -clean,) and drawing the feet up quite to the breast, where they -are tied together by a string.</p> - -<p>Pigeons, pheasants, partridges, &c., are all trussed as above, -with the legs short.</p> - -<p>To draw a little roasting pig, cut the body open by one long -slit, and before you take out what is inside, loosen it all with -a sharp knife; then extract it with your hands. Empty the -head also. Afterwards wash the animal clean, (inside and out,) -and fill the vacancy with stuffing. Having bent the knees -under, skewer the legs to the body, and secure the stuffing by -tying twine tightly several times round the body; first fastening -the slit by pinning it with a wooden skewer. Having -boiled the liver and heart, chop them to enrich the gravy.</p> - - - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_513" id="Page_513">[513]</a></span></p> - - - - -<h2><a name="FIGURES_EXPLANATORY_OF_THE_PIECES_INTO_WHICH_THE_FIVE" id="FIGURES_EXPLANATORY_OF_THE_PIECES_INTO_WHICH_THE_FIVE">FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE -LARGE ANIMALS ARE DIVIDED BY THE BUTCHERS.</a></h2> - -<div class="beef"> - -<p class="center"><b><i>Beef</i></b></p> - - -<a href="images/beef.png"><img src="images/beef_thumb.png" alt="Cow marked into sections of beef" /></a> - -<ol class="left"><li>Sirloin.</li> -<li>Rump.</li> -<li>Edge Bone.</li> -<li>Buttock.</li> -<li>Mouse Buttock.</li> -<li>Leg.</li> -<li>Thick Flank.</li> -<li>Veiny Piece.</li> -<li>Thin Flank.</li> -<li>Fore Rib: 7 Ribs.</li> -<li>Middle Rib: 4 Ribs</li> -<li>Chuck Rib: 2 Ribs.</li> -<li>Brisket.</li> -<li>Shoulder, or Leg of Mutton Piece.</li> -<li>Clod.</li> -<li>Neck, or Sticking Piece.</li> -<li>Shin.</li> -<li>Cheek.</li></ol> - - -</div> - -<p> -<span class="pagenum"><a name="Page_514" id="Page_514">[514]</a></span></p> - -<div class="beef"> -<p class="center"><b><i>Veal.</i></b></p> - -<a href="images/veal.png"><img src="images/veal_thumb.png" alt="Calf marked into sections of veal" /></a> - -<ol class="left"><li>Loin, Best End.</li> -<li>Fillet.</li> -<li>Loin, Chump End.</li> -<li>Hind Knuckle.</li> -<li>Neck, Best End.</li> -<li>Breast, Best End.</li> -<li>Blade Bone.</li> -<li>Fore Knuckle.</li> -<li>Breast, Brisket End.</li> -<li>Neck, Scrag End.</li></ol> - -</div> - - - -<div class="beef"> - -<p class="center"><b><i>Mutton.</i></b></p> - -<a href="images/mutton.png"><img src="images/mutton_thumb.png" alt="Sheep marked into sections of mutton" /></a> - - -<ol class="left"><li>Leg.</li> -<li>Shoulder.</li> -<li>Loin, Best End.</li> -<li>Loin. Chump End.</li> -<li>Neck. Best End.</li> -<li>Breast.</li> -<li>Neck, Scrag End.</li></ol> - -<p><em>Note.</em> A Chine is two Loins; and -a Saddle is two Loins and two Necks -of the Best End.</p> -</div> - -<p> -<span class="pagenum"><a name="Page_515" id="Page_515">[515]</a></span></p> - -<div class="beef"> -<p class="center"><b><i>Pork.</i></b></p> - -<a href="images/pork.png"><img src="images/pork_thumb.png" alt="Pig marked into sections of pork" /></a> - -<ol class="left"><li>Leg.</li> -<li>Hind Loin.</li> -<li>Fore Loin.</li> -<li>Spare Rib.</li> -<li>Hand.</li> -<li>Spring.</li></ol> - -</div> - - - -<div class="venison"> -<p class="center"><b><i>Venison.</i></b></p> - -<a href="images/venison.png"><img src="images/venison_thumb.png" alt="Deer marked into sections of venison" /></a> - -<ol class="left"><li>Shoulder.</li> -<li>Neck.</li> -<li>Haunch.</li> -<li>Breast.</li> -<li>Scrag.</li></ol> - - -</div> - - - - -<hr class="chap" /> - -<h2><a name="INDEX" id="INDEX">INDEX.</a></h2> - - -<div class="index"> -<table class="alpha" summary="alpha jump table"> - <tr> - <td> <a href="#IX_A">A</a></td> - <td> <a href="#IX_B">B</a></td> - <td> <a href="#IX_C">C</a></td> - <td> <a href="#IX_D">D</a></td> - <td> <a href="#IX_E">E</a></td> - <td> <a href="#IX_F">F</a></td> - <td> <a href="#IX_G">G</a></td> - <td> <a href="#IX_H">H</a></td> - <td> <a href="#IX_I">I</a></td> - <td> <a href="#IX_J">J</a></td> - <td> <a href="#IX_K">K</a></td> - <td> <a href="#IX_L">L</a></td> - <td> <a href="#IX_M">M</a></td> - </tr> - <tr> - <td> <a href="#IX_N">N</a></td> - <td> <a href="#IX_O">O</a></td> - <td> <a href="#IX_P">P</a></td> - <td> <a href="#IX_Q">Q</a></td> - <td> <a href="#IX_R">R</a></td> - <td> <a href="#IX_S">S</a></td> - <td> <a href="#IX_T">T</a></td> - <td> U</td> - <td> <a href="#IX_V">V</a></td> - <td> <a href="#IX_W">W</a></td> - <td> X</td> - <td> <a href="#IX_Y">Y</a></td> - <td> Z</td> - </tr> -</table> - - -<ul class="IX"> -<li><a id="IX_A" name="IX_A"></a>Acid salt, <a href="#Page_427">427</a>.</li> - -<li>Almond cake, <a href="#Page_346">346</a>.</li> - -<li>Almond custard, <a href="#Page_316">316</a>.</li> - -<li>Almond ice-cream, <a href="#Page_326">326</a>.</li> - -<li>Almond maccaroons, <a href="#Page_351">351</a>.</li> - -<li>Almond pudding, <a href="#Page_286">286</a>.</li> - -<li>Another almond pudding, <a href="#Page_286">286</a>.</li> - -<li>Anchovy catchup, <a href="#Page_174">174</a>.</li> - -<li>Anchovy sauce, <a href="#Page_164">164</a>.</li> - -<li>Anniseed cordial, <a href="#Page_401">401</a>.</li> - -<li>Apees, <a href="#Page_354">354</a>.</li> - -<li>Apples, baked, <a href="#Page_252">252</a>.</li> - -<li>Apple butter, <a href="#Page_253">253</a>.</li> - -<li>Apple butter, without cider, <a href="#Page_434">434</a>.</li> - -<li>Apple custard, <a href="#Page_315">315</a>.</li> - -<li>Apple dumplings, <a href="#Page_307">307</a>.</li> - -<li>Apple fritters, <a href="#Page_312">312</a>.</li> - -<li>Apple jelly, <a href="#Page_253">253</a>.</li> - -<li>Apple and other pies, <a href="#Page_281">281</a>.</li> - -<li>Apple pot-pie, <a href="#Page_434">434</a>.</li> - -<li>Apples, preserved, <a href="#Page_251">251</a>.</li> - -<li>Apple pudding, baked, <a href="#Page_305">305</a>.</li> - -<li>Apple pudding, boiled, <a href="#Page_306">306</a>.</li> - -<li>Apple sauce, <a href="#Page_168">168</a>.</li> - -<li>Apple water, <a href="#Page_417">417</a>.</li> - -<li>Apricots, preserved, <a href="#Page_247">247</a>.</li> - -<li>Arrow-root blancmange, <a href="#Page_329">329</a>.</li> - -<li>Arrow-root jelly, <a href="#Page_411">411</a>.</li> - -<li>Arrow-root pudding, <a href="#Page_291">291</a>.</li> - -<li>Artichokes, to boil, <a href="#Page_195">195</a>.</li> - -<li>Asparagus, to boil, <a href="#Page_199">199</a>.</li> - -<li>Asparagus soup, <a href="#Page_35">35</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_B" name="IX_B"></a>Balm of Gilead oil, <a href="#Page_425">425</a>.</li> - -<li>Barberry jelly, <a href="#Page_270">270</a>.</li> - -<li>Barberries, to pickle, <a href="#Page_217">217</a>.</li> - -<li>Barley water, <a href="#Page_414">414</a>.</li> - -<li>Bath buns, <a href="#Page_344">344</a>.</li> - -<li>Bean soup, <a href="#Page_33">33</a>.</li> - -<li>Beans, (dried,) to boil, <a href="#Page_197">197</a>.</li> - -<li>Beans, (green or French,) to boil, <a href="#Page_197">197</a>.</li> - -<li>Beans, (green,) to pickle, <a href="#Page_215">215</a>.</li> - -<li>Beans, (Lima,) to boil, and dry, <a href="#Page_197">197</a>.</li> - -<li>Beans, (scarlet,) to boil, <a href="#Page_197">197</a>.</li> - -<li>Beef, remarks on, <a href="#Page_68">68</a>.</li> - -<li>Beef, à la mode, <a href="#Page_78">78</a>.</li> - -<li>Beef, baked, <a href="#Page_71">71</a>.</li> - -<li>Beef bouilli, <a href="#Page_82">82</a>.</li> - -<li>Beef, (corned or salted,) to boil, <a href="#Page_73">73</a>.</li> - -<li>Beef cakes, <a href="#Page_84">84</a>.</li> - -<li>Beef, to corn, <a href="#Page_89">89</a>.</li> - -<li>Beef, to dry and smoke, <a href="#Page_91">91</a>.</li> - -<li>Beef dripping, to save, <a href="#Page_71">71</a>.</li> - -<li>Beef, hashed, <a href="#Page_83">83</a>.</li> - -<li>Beef's heart, roasted, <a href="#Page_85">85</a>.</li> - -<li>Beef's heart, stewed, <a href="#Page_85">85</a>.</li> - -<li>Beef kidney, to dress, <a href="#Page_86">86</a>.</li> - -<li>Beef, potted, <a href="#Page_92">92</a>.</li> - -<li>Beef, to roast, <a href="#Page_69">69</a>.</li> - -<li>Beef soup, fine, <a href="#Page_17">17</a>.</li> - -<li>Beef steaks, to broil, <a href="#Page_74">74</a>.</li> - -<li>Beef steaks, to fry, <a href="#Page_76">76</a>.</li> - -<li>Beef steak pie, <a href="#Page_77">77</a>.</li> - -<li>Beef steak pudding, <a href="#Page_76">76</a>.</li> - -<li>Beef, to stew, <a href="#Page_80">80</a>.</li> - -<li>Beef, (a round of,) to stew, <a href="#Page_80">80</a>.</li> - -<li>Beef, (a round of,) to stew another way, <a href="#Page_81">81</a>.</li> - -<li>Beef and tongues, to pickle, <a href="#Page_90">90</a>.</li> - -<li>Beef tea, <a href="#Page_414">414</a>.</li> - -<li>Beets, to boil, <a href="#Page_196">196</a>.</li> - -<li>Beets, to stew, <a href="#Page_197">197</a>.</li> - -<li>Beer, (molasses,) <a href="#Page_392">392</a>.</li> - -<li>Beer, (sassafras,) <a href="#Page_392">392</a>.</li> - -<li>Biscuit, (milk,) <a href="#Page_361">361</a>.</li> - -<li>Biscuit, (soda,) <a href="#Page_371">371</a>.</li> - -<li>Biscuit, (sugar,) <a href="#Page_361">361</a>.</li> - -<li>Biscuit, (tea,) <a href="#Page_372">372</a>.</li> - -<li>Bitters, <a href="#Page_419">419</a>.</li> - -<li>Black cake, <a href="#Page_338">338</a>.</li> - -<li>Black-fish, to stew, <a href="#Page_431">431</a>.</li> - -<li>Blanc-mange, <a href="#Page_327">327</a>.</li> - -<li>Blanc-mange, (arrow-root,) <a href="#Page_329">329</a>.</li> - -<li>Blanc-mange, (carrageen,) <a href="#Page_328">328</a>.</li> - -<li>Bottled small beer, <a href="#Page_408">408</a>.</li> - -<li>Bran bread, <a href="#Page_377">377</a>.</li> - -<li>Bread, <a href="#Page_374">374</a>.</li> - -<li>Bread, (rye and Indian,) <a href="#Page_377">377</a>.</li> - -<li>Bread cake, <a href="#Page_350">350</a>.</li> - -<li>Bread jelly, <a href="#Page_411">411</a>.</li> - -<li>Bread pudding, baked, <a href="#Page_299">299</a>.</li> - -<li>Bread pudding, boiled, <a href="#Page_298">298</a>.</li> - -<li>Bread and butter pudding, <a href="#Page_299">299</a>.</li> - -<li>Bread sauce, <a href="#Page_167">167</a>.</li> - -<li>Broccoli, to boil, <a href="#Page_188">188</a>.</li> - -<li>Brown soup, rich, <a href="#Page_26">26</a>.</li> - -<li>Buckwheat cakes, <a href="#Page_367">367</a>.</li> - -<li>Burnet vinegar, <a href="#Page_179">179</a>.</li> - -<li>Burns, remedy for, <a href="#Page_420">420</a>.</li> - -<li>Butter, to brown, <a href="#Page_163">163</a>.</li> - -<li>Butter, melted or drawn, <a href="#Page_163">163</a>.</li> - -<li>Butter, to make, <a href="#Page_379">379</a>.</li> - -<li>Butter, to preserve, <a href="#Page_381">381</a>.</li> - -<li>Butternuts, to pickle, <a href="#Page_218">218</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_C" name="IX_C"></a>Cabbage, to boil, <a href="#Page_186">186</a>.</li> - -<li>Cabbage, (red,) to pickle, <a href="#Page_226">226</a>.</li> - -<li>Cale-cannon, <a href="#Page_187">187</a>.</li> - -<li>Calf's feet broth, <a href="#Page_415">415</a>.</li> - -<li>Calf's feet, to fry, <a href="#Page_103">103</a>.</li> - -<li>Calf's feet jelly, <a href="#Page_329">329</a>.</li> - -<li>Calf's head, dressed plain, <a href="#Page_100">100</a>.</li> - -<li>Calf's head, hashed, <a href="#Page_101">101</a>.</li> - -<li>Calf's head soup, <a href="#Page_30">30</a>.</li> - -<li>Calf's liver, fried, <a href="#Page_103">103</a>.</li> - -<li>Calf's liver, larded, <a href="#Page_103">103</a>.</li> - -<li>Cantelope, preserved, <a href="#Page_236">236</a>.</li> - -<li>Caper sauce, <a href="#Page_168">168</a>.</li> - -<li>Capillaire, <a href="#Page_403">403</a>.</li> - -<li>Carrots, to boil, <a href="#Page_189">189</a>.</li> - -<li>Carrot pudding, <a href="#Page_290">290</a>.</li> - -<li>Carp, to stew, <a href="#Page_55">55</a>.</li> - -<li>Carrageen blanc-mange, <a href="#Page_328">328</a>.</li> - -<li>Catfish soup, <a href="#Page_36">36</a>.</li> - -<li>Cauliflower, to boil, <a href="#Page_187">187</a>.</li> - -<li>Cauliflower, to pickle, <a href="#Page_225">225</a>.</li> - -<li>Cayenne pepper, <a href="#Page_182">182</a>.</li> - -<li>Celery, to prepare for table, <a href="#Page_204">204</a>.</li> - -<li>Celery sauce, <a href="#Page_165">165</a>.</li> - -<li>Celery vinegar, <a href="#Page_179">179</a>.</li> - -<li>Charlotte, (plum,) <a href="#Page_321">321</a>.</li> - -<li>Charlotte, (raspberry,) <a href="#Page_320">320</a>.</li> - -<li>Cheese, to make, <a href="#Page_382">382</a>.</li> - -<li>Cheese, (cottage,) <a href="#Page_386">386</a>.</li> - -<li>Cheese, (sage,) <a href="#Page_385">385</a>.</li> - -<li>Cheese, (Stilton,) <a href="#Page_385">385</a>.</li> - -<li>Cheesecake, (almond,) <a href="#Page_294">294</a>.</li> - -<li>Cheesecake, (common,) <a href="#Page_295">295</a>.</li> - -<li>Cherry bounce, <a href="#Page_398">398</a>.</li> - -<li>Cherry cordial, <a href="#Page_451">451</a>.</li> - -<li>Cherries, (dried,) <a href="#Page_270">270</a>.</li> - -<li>Cherry jam, <a href="#Page_270">270</a>.</li> - -<li>Cherry jelly, <a href="#Page_269">269</a>.</li> - -<li>Cherries, preserved, <a href="#Page_268">268</a>.</li> - -<li>Citron melon slices, <a href="#Page_269">269</a>.</li> - -<li>Cherry shrub, <a href="#Page_398">398</a>.</li> - -<li>Chestnuts, to roast, <a href="#Page_204">204</a>.</li> - -<li>Chestnut pudding, <a href="#Page_289">289</a>.</li> - -<li>Chicken broth and panada, <a href="#Page_416">416</a>.</li> - -<li>Chickens, broiled, <a href="#Page_142">142</a>.</li> - -<li>Chicken croquets and rissoles, <a href="#Page_143">143</a>.</li> - -<li>Chicken curry, <a href="#Page_146">146</a>.</li> - -<li>Chicken dumplings or puddings, <a href="#Page_309">309</a>.</li> - -<li>Chickens, fricasseed, <a href="#Page_143">143</a>.</li> - -<li>Chicken jelly, <a href="#Page_411">411</a>.</li> - -<li>Chicken pie, <a href="#Page_144">144</a>.</li> - -<li>Chicken salad, <a href="#Page_147">147</a>.</li> - -<li>Chilblains, remedy for, <a href="#Page_420">420</a>.</li> - -<li>Chili vinegar, <a href="#Page_180">180</a>.</li> - -<li>Chitterlings, or calf's tripe, <a href="#Page_102">102</a>.</li> - -<li>Chocolate, to make, <a href="#Page_387">387</a>.</li> - -<li>Chocolate custard, <a href="#Page_317">317</a>.</li> - -<li>Chowder, <a href="#Page_55">55</a>.</li> - -<li>Cider cake, <a href="#Page_347">347</a>.</li> - -<li>Cider, (mulled,) <a href="#Page_407">407</a>.</li> - -<li>Cider vinegar, <a href="#Page_409">409</a>.</li> - -<li>Cider wine, <a href="#Page_396">396</a>.</li> - -<li>Cinderellas, or German puffs, <a href="#Page_297">297</a>.</li> - -<li>Citrons, to preserve, <a href="#Page_234">234</a>.</li> - -<li>Clam soup, <a href="#Page_39">39</a>.</li> - -<li>Clam soup, (plain,) <a href="#Page_40">40</a>.</li> - -<li>Clotted cream, <a href="#Page_321">321</a>.</li> - -<li>Cocoa, to prepare, <a href="#Page_418">418</a>.</li> - -<li>Cocoa shells, to boil, <a href="#Page_418">418</a>.</li> - -<li>Cocoa-nut cakes, <a href="#Page_347">347</a>.</li> - -<li>Cocoa-nut cakes, (white,) <a href="#Page_353">353</a>.</li> - -<li>Cocoa-nut custard, baked, <a href="#Page_317">317</a>.</li> - -<li>Cocoa-nut custard, boiled, <a href="#Page_317">317</a>.</li> - -<li>Cocoa-nut jumbles, <a href="#Page_353">353</a>.</li> - -<li>Cocoa-nut maccaroons, <a href="#Page_352">352</a>.</li> - -<li>Cocoa-nut pudding, <a href="#Page_287">287</a>.</li> - -<li>Cocoa-nut pudding, another way, <a href="#Page_287">287</a>.</li> - -<li>Codfish, (fresh,) to boil, <a href="#Page_50">50</a>.</li> - -<li>Codfish, (fresh,) to boil another way, <a href="#Page_50">50</a>.</li> - -<li>Codfish, salt, to boil, <a href="#Page_49">49</a>.</li> - -<li>Coffee, to make, <a href="#Page_389">389</a>.</li> - -<li>Coffee, (French,) <a href="#Page_390">390</a>.</li> - -<li>Cold cream, <a href="#Page_426">426</a>.</li> - -<li>Cold slaw, <a href="#Page_226">226</a>.</li> - -<li>Cold sweet sauce, <a href="#Page_170">170</a>.</li> - -<li>Cologne water, <a href="#Page_423">423</a>.</li> - -<li>Colouring for confectionary, <a href="#Page_333">333</a>.</li> - -<li>Corn, (Indian,) to boil, <a href="#Page_192">192</a>.</li> - -<li>Corn, (green,) pudding, <a href="#Page_290">290</a>.</li> - -<li>Corns, remedy for, <a href="#Page_421">421</a>.</li> - -<li>Cosmetic paste, <a href="#Page_427">427</a>.</li> - -<li>Crab-apples, (green,) to preserve, <a href="#Page_254">254</a>.</li> - -<li>Crab-apples, (red,) to preserve, <a href="#Page_255">255</a>.</li> - -<li>Crabs, (cold,) <a href="#Page_65">65</a>.</li> - -<li>Crabs, (hot,) <a href="#Page_65">65</a>.</li> - -<li>Crabs, (soft,) <a href="#Page_66">66</a>.</li> - -<li>Cranberries, to preserve, <a href="#Page_264">264</a>.</li> - -<li>Cranberry sauce, <a href="#Page_169">169</a>.</li> - -<li>Cream cake, <a href="#Page_372">372</a>.</li> - -<li>Cream, (lemon,) <a href="#Page_321">321</a>.</li> - -<li>Cream, (orange,) <a href="#Page_321">321</a>.</li> - -<li>Cream, to preserve, <a href="#Page_322">322</a>.</li> - -<li>Cream sauce, <a href="#Page_170">170</a>.</li> - -<li>Cucumbers, to dress raw, <a href="#Page_194">194</a>.</li> - -<li>Cucumbers, to fry, <a href="#Page_194">194</a>.</li> - -<li>Cucumbers, to pickle, <a href="#Page_213">213</a>.</li> - -<li>Cup cake, <a href="#Page_354">354</a>.</li> - -<li>Curaçoa, <a href="#Page_435">435</a>.</li> - -<li>Curds and whey, <a href="#Page_322">322</a>.</li> - -<li>Currant jelly, (black,) <a href="#Page_265">265</a>.</li> - -<li>Currant jelly, (red,) <a href="#Page_264">264</a>.</li> - -<li>Currant jelly, (white,) <a href="#Page_265">265</a>.</li> - -<li>Currant shrub, <a href="#Page_397">397</a>.</li> - -<li>Currant wine, <a href="#Page_394">394</a>.</li> - -<li>Custard, (boiled,) <a href="#Page_314">314</a>.</li> - -<li>Custard, (plain,) <a href="#Page_313">313</a>.</li> - -<li>Custard, (rice,) <a href="#Page_314">314</a>.</li> - -<li>Custard, (soft,) <a href="#Page_314">314</a>.</li> - -<li>Custard pudding, <a href="#Page_300">300</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_D" name="IX_D"></a>Dough nuts, <a href="#Page_358">358</a>.</li> - -<li>Ducks, to hash, <a href="#Page_150">150</a>.</li> - -<li>Ducks, to stew, <a href="#Page_150">150</a>.</li> - -<li>Ducks, to roast, <a href="#Page_149">149</a>.</li> - -<li>Dumplings, (apple,) <a href="#Page_307">307</a>.</li> - -<li>Dumplings, (light,) <a href="#Page_311">311</a>.</li> - -<li>Dumplings, (plain suet,) <a href="#Page_310">310</a>.</li> - -<li>Dumplings, (fine suet,) <a href="#Page_309">309</a>.</li> - -<li>Dumplings, (Indian,) <a href="#Page_310">310</a>.</li> - -<li>Durable ink, <a href="#Page_429">429</a>.</li> - -<li>Durable ink, another way, <a href="#Page_430">430</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_E" name="IX_E"></a>Eastern pudding, <a href="#Page_306">306</a>.</li> - -<li>Eggs, to boil for breakfast, <a href="#Page_207">207</a>.</li> - -<li>Eggs, to fricassee, <a href="#Page_208">208</a>.</li> - -<li>Eggs, to keep, <a href="#Page_206">206</a>.</li> - -<li>Eggs with ham, <a href="#Page_123">123</a>.</li> - -<li>Egg nogg, <a href="#Page_407">407</a>.</li> - -<li>Eggs, to pack, <a href="#Page_268">268</a>.</li> - -<li>Eggs, to pickle, <a href="#Page_432">432</a>.</li> - -<li>Egg plant, to stew, <a href="#Page_193">193</a>.</li> - -<li>Egg plant, to fry, <a href="#Page_193">193</a>.</li> - -<li>Egg plant, stuffed, <a href="#Page_194">194</a>.</li> - -<li>Eggs, raw, <a href="#Page_419">419</a>.</li> - -<li>Egg sauce, <a href="#Page_167">167</a>.</li> - -<li>Election cake, <a href="#Page_348">348</a>.</li> - -<li>Elder-berry wine, <a href="#Page_395">395</a>.</li> - -<li>Elder-flower wine, <a href="#Page_396">396</a>.</li> - -<li>Essence of lemon peel, <a href="#Page_408">408</a>.</li> - -<li>Essence of peppermint, <a href="#Page_419">419</a>.</li> - -<li>Eve's pudding, <a href="#Page_296">296</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_F" name="IX_F"></a>Family soup, <a href="#Page_15">15</a>.</li> - -<li>Federal cakes, <a href="#Page_350">350</a>.</li> - -<li>Flannel cakes, <a href="#Page_367">367</a>.</li> - -<li>Flax-seed lemonade, <a href="#Page_418">418</a>.</li> - -<li>Floating island, <a href="#Page_320">320</a>.</li> - -<li>Flour, to brown, <a href="#Page_163">163</a>.</li> - -<li>Flour hasty-pudding, <a href="#Page_301">301</a>.</li> - -<li>Force-meat balls, <a href="#Page_161">161</a>.</li> - -<li>Fowls, to boil, <a href="#Page_141">141</a>.</li> - -<li>Fowls, to roast, <a href="#Page_142">142</a>.</li> - -<li>Fox-grape shrub, <a href="#Page_397">397</a>.</li> - -<li>Friar's chicken, <a href="#Page_36">36</a>.</li> - -<li>Fritters, (apple,) <a href="#Page_312">312</a>.</li> - -<li>Fritters, (plain,) <a href="#Page_311">311</a>.</li> - -<li>Frosted fruit, <a href="#Page_271">271</a>.</li> - -<li>Fruit queen-cakes, <a href="#Page_342">342</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_G" name="IX_G"></a>General sauce, <a href="#Page_173">173</a>.</li> - -<li>Gherkins, to pickle, <a href="#Page_214">214</a>.</li> - -<li>Ginger, to preserve, <a href="#Page_233">233</a>.</li> - -<li>Ginger beer, <a href="#Page_391">391</a>.</li> - -<li>Ginger plum-cake, <a href="#Page_364">364</a>.</li> - -<li>Gingerbread, (common,) <a href="#Page_362">362</a>.</li> - -<li>Gingerbread nuts, <a href="#Page_363">363</a>.</li> - -<li>Gingerbread, (Franklin,) <a href="#Page_364">364</a>.</li> - -<li>Gingerbread, (white,) <a href="#Page_362">362</a>.</li> - -<li>Gooseberries, bottled, <a href="#Page_262">262</a>.</li> - -<li>Gooseberry custard, <a href="#Page_316">316</a>.</li> - -<li>Gooseberry fool, <a href="#Page_261">261</a>.</li> - -<li>Gooseberries, to preserve, <a href="#Page_260">260</a>.</li> - -<li>Gooseberries, to stew, <a href="#Page_261">261</a>.</li> - -<li>Gooseberry wine, <a href="#Page_393">393</a>.</li> - -<li>Goose pie, <a href="#Page_152">152</a>.</li> - -<li>Goose pie for Christmas, <a href="#Page_153">153</a>.</li> - -<li>Goose, to roast, <a href="#Page_151">151</a>.</li> - -<li>Grapes, in brandy, <a href="#Page_266">266</a>.</li> - -<li>Grapes, (wild,) to keep, <a href="#Page_267">267</a>.</li> - -<li>Grape jelly, <a href="#Page_266">266</a>.</li> - -<li>Gravy, (drawn or made,) <a href="#Page_162">162</a>.</li> - -<li>Gravy soup, (clear,) <a href="#Page_22">22</a>.</li> - -<li>Ground nuts, to roast, <a href="#Page_205">205</a>.</li> - -<li>Ground rice milk, <a href="#Page_414">414</a>.</li> - -<li>Grouse, to roast, <a href="#Page_158">158</a>.</li> - -<li>Gruel, to make, <a href="#Page_413">413</a>.</li> - -<li>Gruel, oatmeal, <a href="#Page_413">413</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_H" name="IX_H"></a>Halibut, to boil, <a href="#Page_46">46</a>.</li> - -<li>Halibut cutlets, <a href="#Page_47">47</a>.</li> - -<li>Ham, to boil, <a href="#Page_124">124</a>.</li> - -<li>Ham, to broil, <a href="#Page_123">123</a>.</li> - -<li>Ham or bacon, directions for curing, <a href="#Page_126">126</a>.</li> - -<li>Ham, (to glaze,) <a href="#Page_132">132</a>.</li> - -<li>Ham dumplings, <a href="#Page_311">311</a>.</li> - -<li>Ham pie, <a href="#Page_122">122</a>.</li> - -<li>Ham sandwiches, <a href="#Page_123">123</a>.</li> - -<li>Ham, to roast, <a href="#Page_126">126</a>.</li> - -<li>Ham, (Westphalia,) to imitate, <a href="#Page_131">131</a>.</li> - -<li>Hare or rabbit soup, <a href="#Page_28">28</a>.</li> - -<li>Hare, to roast, <a href="#Page_137">137</a>.</li> - -<li>Harvey's sauce, <a href="#Page_173">173</a>.</li> - -<li>Herbs, to dry, <a href="#Page_436">436</a>.</li> - -<li>Hominy, to boil, <a href="#Page_192">192</a>.</li> - -<li>Honey cake, <a href="#Page_356">356</a>.</li> - -<li>Horseradish vinegar, <a href="#Page_180">180</a>.</li> - -<li>Huckleberry cake, <a href="#Page_350">350</a>.</li> - -<li>Hungary water, <a href="#Page_424">424</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_I" name="IX_I"></a>Ice cream, (almond,) <a href="#Page_326">326</a>.</li> - -<li>Ice cream, (lemon,) <a href="#Page_322">322</a>.</li> - -<li>Ice cream, (pine apple,) <a href="#Page_325">325</a>.</li> - -<li>Ice cream, (raspberry,) <a href="#Page_325">325</a>.</li> - -<li>Ice cream, (strawberry,) <a href="#Page_325">325</a>.</li> - -<li>Ice cream, (vanilla,) <a href="#Page_325">325</a>.</li> - -<li>Ice lemonade, <a href="#Page_326">326</a>.</li> - -<li>Ice orangeade, <a href="#Page_326">326</a>.</li> - -<li>Icing for cakes, <a href="#Page_338">338</a>.</li> - -<li>Indian batter cakes, <a href="#Page_368">368</a>.</li> - -<li>Indian corn, to boil, <a href="#Page_192">192</a>.</li> - -<li>Indian dumplings, <a href="#Page_310">310</a>.</li> - -<li>Indian flappers, <a href="#Page_369">369</a>.</li> - -<li>Indian muffins, <a href="#Page_369">369</a>.</li> - -<li>Indian mush, <a href="#Page_301">301</a>.</li> - -<li>Indian mush cakes, <a href="#Page_368">368</a>.</li> - -<li>Indian pound cake, <a href="#Page_340">340</a>.</li> - -<li>Indian pudding, baked, <a href="#Page_302">302</a>.</li> - -<li>Indian pudding, boiled, <a href="#Page_302">302</a>.</li> - -<li>Indian pudding without eggs, <a href="#Page_303">303</a>.</li> - -<li>Italian Cream, <a href="#Page_332">332</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_J" name="IX_J"></a>Jaune-mange, <a href="#Page_329">329</a>.</li> - -<li>Jelly cake, <a href="#Page_344">344</a>.</li> - -<li>Johnny cake, <a href="#Page_369">369</a>.</li> - -<li>Julienne (à la) soup, <a href="#Page_23">23</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_K" name="IX_K"></a>Kid, to roast, <a href="#Page_136">136</a>.</li> - -<li>Kitchen pepper, <a href="#Page_182">182</a>.</li> - -<li>Kitchiner's fish-sauce, <a href="#Page_172">172</a>.</li> - -<li>Kisses, <a href="#Page_354">354</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_L" name="IX_L"></a>Lady cake, <a href="#Page_342">342</a>.</li> - -<li>Lamb, to roast, <a href="#Page_112">112</a>.</li> - -<li>Larding, <a href="#Page_160">160</a>.</li> - -<li>Lavender, compound, <a href="#Page_421">421</a>.</li> - -<li>Lavender water, <a href="#Page_423">423</a>.</li> - -<li>Laudanum, antidote to, <a href="#Page_422">422</a>.</li> - -<li>Lead water, <a href="#Page_420">420</a>.</li> - -<li>Lemon brandy, <a href="#Page_402">402</a>.</li> - -<li>Lemon catchup, <a href="#Page_177">177</a>.</li> - -<li>Lemon cordial, <a href="#Page_399">399</a>.</li> - -<li>Lemon cream, <a href="#Page_321">321</a>.</li> - -<li>Lemon custard, <a href="#Page_315">315</a>.</li> - -<li>Lemon juice, to keep, <a href="#Page_408">408</a>.</li> - -<li>Lemon peel, to keep, <a href="#Page_437">437</a>.</li> - -<li>Lemon peel, (essence of,) <a href="#Page_408">408</a>.</li> - -<li>Lemons, preserved, <a href="#Page_241">241</a>.</li> - -<li>Lemon pudding, <a href="#Page_285">285</a>.</li> - -<li>Lemon syrup, <a href="#Page_398">398</a>.</li> - -<li>Lemonade, <a href="#Page_404">404</a>.</li> - -<li>Lettuce or salad, to dress, <a href="#Page_203">203</a>.</li> - -<li>Lip salve, <a href="#Page_426">426</a>.</li> - -<li>Liver dumplings, <a href="#Page_310">310</a>.</li> - -<li>Liver puddings, <a href="#Page_128">128</a>.</li> - -<li>Lobster, to boil, <a href="#Page_61">61</a>.</li> - -<li>Lobster catchup, <a href="#Page_174">174</a>.</li> - -<li>Lobster, to fricassee, <a href="#Page_62">62</a>.</li> - -<li>Lobster, to dress cold, <a href="#Page_61">61</a>.</li> - -<li>Lobster, pickled, <a href="#Page_67">67</a>.</li> - -<li>Lobster, potted, <a href="#Page_63">63</a>.</li> - -<li>Lobster pie, <a href="#Page_64">64</a>.</li> - -<li>Lobster sauce, <a href="#Page_164">164</a>.</li> - -<li>Lobster soup, <a href="#Page_37">37</a>.</li> - -<li>Lobster, to stew, <a href="#Page_62">62</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_M" name="IX_M"></a>Maccaroni, to dress, <a href="#Page_210">210</a>.</li> - -<li>Maccaroni soup, <a href="#Page_24">24</a>.</li> - -<li>Maccaroni soup, (rich,) <a href="#Page_24">24</a>.</li> - -<li>Maccaroons, (almond,) <a href="#Page_351">351</a>.</li> - -<li>Maccaroons, (cocoa-nut,) <a href="#Page_352">352</a>.</li> - -<li>Maccaroon custard, <a href="#Page_318">318</a>.</li> - -<li>Mackerel, to boil, <a href="#Page_48">48</a>.</li> - -<li>Mackerel, to broil, <a href="#Page_47">47</a>.</li> - -<li>Mangoes, to pickle, <a href="#Page_216">216</a>.</li> - -<li>Marbled veal, <a href="#Page_105">105</a>.</li> - -<li>Marlborough pudding, <a href="#Page_294">294</a>.</li> - -<li>Marmalade cake, <a href="#Page_355">355</a>.</li> - -<li>Mead, <a href="#Page_397">397</a>.</li> - -<li>Meg Merrilies' soup, <a href="#Page_27">27</a>.</li> - -<li>Milk biscuit, <a href="#Page_361">361</a>.</li> - -<li>Milk punch, <a href="#Page_405">405</a>.</li> - -<li>Milk soup, <a href="#Page_25">25</a>.</li> - -<li>Mince pies, <a href="#Page_282">282</a>.</li> - -<li>Mince meat, <a href="#Page_283">283</a>.</li> - -<li>Mince meat for Lent, <a href="#Page_284">284</a>.</li> - -<li>Mince meat, (very plain,) <a href="#Page_284">284</a>.</li> - -<li>Minced oysters, <a href="#Page_431">431</a>.</li> - -<li>Mint sauce, <a href="#Page_167">167</a>.</li> - -<li>Molasses beer, <a href="#Page_392">392</a>.</li> - -<li>Molasses candy, <a href="#Page_365">365</a>.</li> - -<li>Molasses posset, <a href="#Page_407">407</a>.</li> - -<li>Moravian sugar-cake, <a href="#Page_349">349</a>.</li> - -<li>Morella cherries, to pickle, <a href="#Page_217">217</a>.</li> - -<li>Mock oysters of corn, <a href="#Page_193">193</a>.</li> - -<li>Mock turtle, or calf's head soup, <a href="#Page_30">30</a>.</li> - -<li>Muffins, (common,) <a href="#Page_370">370</a>.</li> - -<li>Muffins, (Indian,) <a href="#Page_369">369</a>.</li> - -<li>Muffins, (water,) <a href="#Page_370">370</a>.</li> - -<li>Mulled cider, <a href="#Page_407">407</a>.</li> - -<li>Mulled wine, <a href="#Page_407">407</a>.</li> - -<li>Mulligatawny soup, <a href="#Page_29">29</a>.</li> - -<li>Mush, (Indian,) to make, <a href="#Page_301">301</a>.</li> - -<li>Mush cakes, <a href="#Page_368">368</a>.</li> - -<li>Mushrooms, to broil, <a href="#Page_202">202</a>.</li> - -<li>Mushroom catchup, <a href="#Page_176">176</a>.</li> - -<li>Mushrooms, to pickle brown, <a href="#Page_223">223</a>.</li> - -<li>Mushrooms, to pickle white, <a href="#Page_222">222</a>.</li> - -<li>Mushroom sauce, <a href="#Page_166">166</a>.</li> - -<li>Mushrooms, to stew, <a href="#Page_201">201</a>.</li> - -<li>Musquito bites, remedy for, <a href="#Page_421">421</a>.</li> - -<li>Mustard, (common,) <a href="#Page_181">181</a>.</li> - -<li>Mustard, (French,) <a href="#Page_181">181</a>.</li> - -<li>Mustard, (keeping.) <a href="#Page_181">181</a>.</li> - -<li>Mutton, to boil, <a href="#Page_107">107</a>.</li> - -<li>Mutton broth, <a href="#Page_414">414</a>.</li> - -<li>Mutton broth made quickly, <a href="#Page_415">415</a>.</li> - -<li>Mutton, (casserole of,) <a href="#Page_111">111</a>.</li> - -<li>Mutton chops, broiled, <a href="#Page_108">108</a>.</li> - -<li>Mutton chops, stewed, <a href="#Page_110">110</a>.</li> - -<li>Mutton cutlets, à la Maintenon, <a href="#Page_109">109</a>.</li> - -<li>Mutton harico, <a href="#Page_111">111</a>.</li> - -<li>Mutton, hashed, <a href="#Page_110">110</a>.</li> - -<li>Mutton, (leg of,) stewed, <a href="#Page_111">111</a>.</li> - -<li>Mutton, to roast, <a href="#Page_106">106</a>.</li> - -<li>Mutton soup, (including cabbage and noodle soups,) <a href="#Page_19">19</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_N" name="IX_N"></a>Nasturtians, to pickle, <a href="#Page_217">217</a>.</li> - -<li>Nasturtian sauce, <a href="#Page_165">165</a>.</li> - -<li>New York cookies, <a href="#Page_360">360</a>.</li> - -<li>Nougat, <a href="#Page_365">365</a>.</li> - -<li>Noyau, <a href="#Page_402">402</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_O" name="IX_O"></a>Oatmeal gruel, <a href="#Page_413">413</a>.</li> - -<li>Ochra soup, <a href="#Page_32">32</a>.</li> - -<li>Oil of flowers, <a href="#Page_425">425</a>.</li> - -<li>Omelet, (plain,) <a href="#Page_209">209</a>.</li> - -<li>Omelet soufflé, <a href="#Page_209">209</a>.</li> - -<li>Onions, to boil, <a href="#Page_198">198</a>.</li> - -<li>Onions, to fry, <a href="#Page_199">199</a>.</li> - -<li>Onions, to pickle, <a href="#Page_221">221</a>.</li> - -<li>Onions, pickled white, <a href="#Page_222">222</a>.</li> - -<li>Onions, to roast, <a href="#Page_198">198</a>.</li> - -<li>Onion sauce, (brown,) <a href="#Page_166">166</a>.</li> - -<li>Onion sauce, (white,) <a href="#Page_166">166</a>.</li> - -<li>Onion soup, <a href="#Page_416">416</a>.</li> - -<li>Orangeade, <a href="#Page_404">404</a>.</li> - -<li>Orange cream, <a href="#Page_321">321</a>.</li> - -<li>Orange jelly, <a href="#Page_243">243</a>.</li> - -<li>Orange marmalade, <a href="#Page_243">243</a>.</li> - -<li>Orange pudding, <a href="#Page_285">285</a>.</li> - -<li>Orgeat, <a href="#Page_403">403</a>.</li> - -<li>Ortolans, to roast, <a href="#Page_159">159</a>.</li> - -<li>Oyster catchup, <a href="#Page_185">185</a>.</li> - -<li>Oysters, fried, <a href="#Page_57">57</a>.</li> - -<li>Oyster fritters, <a href="#Page_59">59</a>.</li> - -<li>Oysters, minced, <a href="#Page_431">431</a>.</li> - -<li>Oysters, pickled, <a href="#Page_57">57</a>.</li> - -<li>Oysters, pickled for keeping, <a href="#Page_228">228</a>.</li> - -<li>Oyster pie, <a href="#Page_60">60</a>.</li> - -<li>Oysters, scolloped, <a href="#Page_58">58</a>.</li> - -<li>Oysters, stewed, <a href="#Page_59">59</a>.</li> - -<li>Oyster soup, <a href="#Page_38">38</a>.</li> - -<li>Oyster soup, (plain,) <a href="#Page_38">38</a>.</li> - -<li>Ox-tail soup, <a href="#Page_32">32</a>.</li> - -<li>Oyster Sauce, <a href="#Page_170">170</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_P" name="IX_P"></a>Panada, <a href="#Page_413">413</a>.</li> - -<li>Panada, (chicken,) <a href="#Page_416">416</a>.</li> - -<li>Pancakes, (plain,) <a href="#Page_312">312</a>.</li> - -<li>Pancakes, (sweetmeat,) <a href="#Page_313">313</a>.</li> - -<li>Parsley, to pickle, <a href="#Page_215">215</a>.</li> - -<li>Parsley sauce, <a href="#Page_168">168</a>.</li> - -<li>Parsnips, to boil, <a href="#Page_190">190</a>.</li> - -<li>Partridges, to roast, <a href="#Page_158">158</a>.</li> - -<li>Partridges, to roast another way, <a href="#Page_158">158</a>.</li> - -<li>Paste, (dripping,) <a href="#Page_275">275</a>.</li> - -<li>Paste, (lard,) <a href="#Page_275">275</a>.</li> - -<li>Paste, (the best plain,) <a href="#Page_272">272</a>.</li> - -<li>Paste, (potato,) <a href="#Page_276">276</a>.</li> - -<li>Paste, (fine puff,) <a href="#Page_276">276</a>.</li> - -<li>Paste, (suet,) <a href="#Page_274">274</a>.</li> - -<li>Paste, (sweet,) <a href="#Page_277">277</a>.</li> - -<li>Peaches, (in brandy,) <a href="#Page_245">245</a>.</li> - -<li>Peach cordial, <a href="#Page_401">401</a>.</li> - -<li>Peaches, (dried,) <a href="#Page_248">248</a>.</li> - -<li>Peaches for common use, <a href="#Page_245">245</a>.</li> - -<li>Peach jelly, <a href="#Page_247">247</a>.</li> - -<li>Peach kernels, <a href="#Page_437">437</a>.</li> - -<li>Peach marmalade, <a href="#Page_246">246</a>.</li> - -<li>Peaches, to pickle, <a href="#Page_217">217</a>.</li> - -<li>Peaches, to preserve, <a href="#Page_244">244</a>.</li> - -<li>Peach sauce, <a href="#Page_169">169</a>.</li> - -<li>Peas, (green,) to boil, <a href="#Page_198">198</a>.</li> - -<li>Peas soup, <a href="#Page_34">34</a>.</li> - -<li>Peas soup, (green,) <a href="#Page_34">34</a>.</li> - -<li>Pears, to bake, <a href="#Page_259">259</a>.</li> - -<li>Pears, to preserve, <a href="#Page_259">259</a>.</li> - -<li>Peppers, (green,) to pickle, <a href="#Page_214">214</a>, <a href="#Page_218">218</a>.</li> - -<li>Peppers, (green,) to preserve, <a href="#Page_238">238</a>.</li> - -<li>Pepper pot, <a href="#Page_87">87</a>.</li> - -<li>Perch, to fry, <a href="#Page_52">52</a>.</li> - -<li>Pheasants, to roast, <a href="#Page_158">158</a>.</li> - -<li>Pheasants, to roast another way, <a href="#Page_158">158</a>.</li> - -<li>Pine-apple-ade, <a href="#Page_410">410</a>.</li> - -<li>Pies, <a href="#Page_279">279</a>.</li> - -<li>Pie crust, (common,) <a href="#Page_274">274</a>.</li> - -<li>Pies, (standing,) <a href="#Page_280">280</a>.</li> - -<li>Pies, (apple and other,) <a href="#Page_281">281</a>.</li> - -<li>Pickle, (East India,) <a href="#Page_227">227</a>.</li> - -<li>Pig, to roast, <a href="#Page_115">115</a>.</li> - -<li>Pig's feet and ears, soused, <a href="#Page_131">131</a>.</li> - -<li>Pigeon or chicken dumplings, <a href="#Page_309">309</a>.</li> - -<li>Pigeon pie, <a href="#Page_157">157</a>.</li> - -<li>Pigeons, to roast, <a href="#Page_156">156</a>.</li> - -<li>Pilau, <a href="#Page_147">147</a>.</li> - -<li>Pine-apple ice cream, <a href="#Page_325">325</a>.</li> - -<li>Pine-apples,(fresh,) to prepare for eating, <a href="#Page_241">241</a>.</li> - -<li>Pine-apples, to preserve, <a href="#Page_240">240</a>.</li> - -<li>Plovers, to roast, <a href="#Page_159">159</a>.</li> - -<li>Plum charlotte, <a href="#Page_321">321</a>.</li> - -<li>Plums for common use, <a href="#Page_258">258</a>.</li> - -<li>Plums, to preserve, <a href="#Page_257">257</a>.</li> - -<li>Plums,(egg,) to preserve whole, <a href="#Page_258">258</a>.</li> - -<li>Plums, (green gage,) to preserve, <a href="#Page_256">256</a>.</li> - -<li>Plum pudding, baked, <a href="#Page_303">303</a>.</li> - -<li>Plum pudding, boiled, <a href="#Page_304">304</a>.</li> - -<li>Poke, to boil, <a href="#Page_200">200</a>.</li> - -<li>Pomatum, (soft,) <a href="#Page_426">426</a>.</li> - -<li>Pork and beans, <a href="#Page_120">120</a>.</li> - -<li>Pork cheese, <a href="#Page_130">130</a>.</li> - -<li>Pork, (corned,) to boil, <a href="#Page_118">118</a>.</li> - -<li>Pork, (pickled,) to boil with peas pudding, <a href="#Page_119">119</a>.</li> - -<li>Pork cutlets, <a href="#Page_121">121</a>.</li> - -<li>Pork, (leg of,) to roast, <a href="#Page_116">116</a>.</li> - -<li>Pork, (loin of,) to roast, <a href="#Page_117">117</a>.</li> - -<li>Pork, (middling piece,) to roast, <a href="#Page_117">117</a>.</li> - -<li>Pork pie, <a href="#Page_122">122</a>.</li> - -<li>Pork steaks, <a href="#Page_120">120</a>.</li> - -<li>Pork, to stew, <a href="#Page_118">118</a>.</li> - -<li>Port wine jelly, <a href="#Page_412">412</a>.</li> - -<li>Pot pie, <a href="#Page_145">145</a>.</li> - -<li>Pot pie, (apple,) <a href="#Page_434">434</a>.</li> - -<li>Potatoes, to boil, <a href="#Page_183">183</a>.</li> - -<li>Potatoes, to fry, <a href="#Page_185">185</a>.</li> - -<li>Potatoes, roasted, <a href="#Page_185">185</a>.</li> - -<li>Potato pudding, <a href="#Page_289">289</a>.</li> - -<li>Potato snow, <a href="#Page_185">185</a>.</li> - -<li>Pound cake, <a href="#Page_339">339</a>.</li> - -<li>Prawns, to boil, <a href="#Page_64">64</a>.</li> - -<li>Prune pudding, <a href="#Page_296">296</a>.</li> - -<li>Pudding catchup, <a href="#Page_435">435</a>.</li> - -<li>Pumpkin, to boil, <a href="#Page_191">191</a>.</li> - -<li>Pumpkin chips, <a href="#Page_238">238</a>.</li> - -<li>Pumpkin pudding, <a href="#Page_288">288</a>.</li> - -<li>Pumpkin yeast, <a href="#Page_378">378</a>.</li> - -<li>Punch, <a href="#Page_404">404</a>.</li> - -<li>Punch, (frozen,) <a href="#Page_405">405</a>.</li> - -<li>Punch, (milk,) <a href="#Page_405">405</a>.</li> - -<li>Punch, (fine milk,) <a href="#Page_405">405</a>.</li> - -<li>Punch, (regent's,) <a href="#Page_405">405</a>.</li> - -<li>Punch, (Roman,) <a href="#Page_405">405</a>.</li> - -<li>Pyramid of tarts, <a href="#Page_280">280</a>.</li> - -<li>Pink sauce, <a href="#Page_173">173</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_Q" name="IX_Q"></a>Quails, to roast, <a href="#Page_158">158</a>.</li> - -<li>Queen cake, <a href="#Page_341">341</a>.</li> - -<li>Quin's sauce for fish, <a href="#Page_172">172</a>.</li> - -<li>Quince cheese, <a href="#Page_251">251</a>.</li> - -<li>Quince cordial, <a href="#Page_400">400</a>.</li> - -<li>Quince jelly, <a href="#Page_250">250</a>.</li> - -<li>Quince marmalade, <a href="#Page_250">250</a>.</li> - -<li>Quinces, preserved, <a href="#Page_248">248</a>.</li> - -<li>Quinces, to preserve whole, <a href="#Page_249">249</a>.</li> - -<li>Quince pudding, <a href="#Page_285">285</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_R" name="IX_R"></a>Rabbits, fricasseed, <a href="#Page_138">138</a>.</li> - -<li>Rabbits, to fry, <a href="#Page_139">139</a>.</li> - -<li>Rabbits, to stew, <a href="#Page_138">138</a>.</li> - -<li>Radishes, to prepare for table, <a href="#Page_204">204</a>.</li> - -<li>Radish pods, to pickle, <a href="#Page_215">215</a>.</li> - -<li>Raspberry charlotte, <a href="#Page_320">320</a>.</li> - -<li>Raspberry cordial, <a href="#Page_180">180</a>.</li> - -<li>Raspberry ice-cream, <a href="#Page_325">325</a>.</li> - -<li>Raspberry jam, <a href="#Page_263">263</a>.</li> - -<li>Raspberries, to preserve, <a href="#Page_262">262</a>.</li> - -<li>Raspberry vinegar, <a href="#Page_180">180</a>.</li> - -<li>Raspberry wine, <a href="#Page_395">395</a>.</li> - -<li>Ratafia, <a href="#Page_403">403</a>.</li> - -<li>Raw egg, <a href="#Page_419">419</a>.</li> - -<li>Reed birds, to roast, <a href="#Page_159">159</a>.</li> - -<li>Rennet whey, <a href="#Page_415">415</a>.</li> - -<li>Rhubarb tarts, <a href="#Page_282">282</a>.</li> - -<li>Rice, to boil, <a href="#Page_202">202</a>.</li> - -<li>Rice, to boil for curry, <a href="#Page_146">146</a>.</li> - -<li>Rice custard, <a href="#Page_314">314</a>.</li> - -<li>Rice cakes, <a href="#Page_372">372</a>.</li> - -<li>Rice dumplings, <a href="#Page_308">308</a>.</li> - -<li>Rice flummery, <a href="#Page_433">433</a>.</li> - -<li>Rice jelly, <a href="#Page_412">412</a>.</li> - -<li>Rice pudding, boiled, <a href="#Page_293">293</a>.</li> - -<li>Rice pudding, (farmer's,) <a href="#Page_293">293</a>.</li> - -<li>Rice pudding, (ground,) <a href="#Page_291">291</a>.</li> - -<li>Rice pudding, (plain,) <a href="#Page_292">292</a>.</li> - -<li>Rice pudding, (plum,) <a href="#Page_292">292</a>.</li> - -<li>Rice milk, <a href="#Page_293">293</a>.</li> - -<li>Rice milk, (ground,) <a href="#Page_414">414</a>.</li> - -<li>Ringworms, remedy for, <a href="#Page_421">421</a>.</li> - -<li>Rock-fish, to boil, <a href="#Page_51">51</a>.</li> - -<li>Rock-fish, to pickle, <a href="#Page_52">52</a>.</li> - -<li>Rolls, (common,) <a href="#Page_373">373</a>.</li> - -<li>Rolls, (French,) <a href="#Page_373">373</a>.</li> - -<li>Rose brandy, <a href="#Page_402">402</a>.</li> - -<li>Rhubarb jam, <a href="#Page_271">271</a>.</li> - -<li>Rose cordial, <a href="#Page_399">399</a>.</li> - -<li>Rose vinegar, <a href="#Page_424">424</a>.</li> - -<li>Rusk, <a href="#Page_361">361</a>.</li> - -<li>Russian or Swedish turnip, to boil, <a href="#Page_190">190</a>.</li> - -<li>Rye and Indian bread, <a href="#Page_377">377</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_S" name="IX_S"></a>Soup à la Lucy, <a href="#Page_489">489</a>.</li> - -<li>Sago, <a href="#Page_412">412</a>.</li> - -<li>Sago pudding, <a href="#Page_290">290</a>.</li> - -<li>Salad, to dress, <a href="#Page_203">203</a>.</li> - -<li>Sour milk, <a href="#Page_455">455</a>.</li> - -<li>Salmon, (fresh,) to bake whole, <a href="#Page_44">44</a>.</li> - -<li>Salmon, (fresh,) to bake in slices, <a href="#Page_44">44</a>.</li> - -<li>Salmon, (fresh,) to boil, <a href="#Page_43">43</a>.</li> - -<li>Salmon, (pickled,) <a href="#Page_45">45</a>.</li> - -<li>Salmon, (smoked,) <a href="#Page_46">46</a>.</li> - -<li>Salmon steaks, <a href="#Page_45">45</a>.</li> - -<li>Sally Lunn cake, <a href="#Page_371">371</a>.</li> - -<li>Salsify, to dress, <a href="#Page_195">195</a>.</li> - -<li>Sandwiches, (ham,) <a href="#Page_123">123</a>.</li> - -<li>Sangaree, <a href="#Page_407">407</a>.</li> - -<li>Sassafras beer, <a href="#Page_392">392</a>.</li> - -<li>Sausage meat, (common,) <a href="#Page_129">129</a>.</li> - -<li>Sausages, (fine,) <a href="#Page_129">129</a>.</li> - -<li>Sausages, (Bologna,) <a href="#Page_130">130</a>.</li> - -<li>Savoy biscuits, <a href="#Page_351">351</a>.</li> - -<li>Scented bags, <a href="#Page_428">428</a>.</li> - -<li>Scotch cake, <a href="#Page_356">356</a>.</li> - -<li>Scotch queen-cake, <a href="#Page_356">356</a>.</li> - -<li>Scotch sauce for fish, <a href="#Page_171">171</a>.</li> - -<li>Sea bass or black-fish, boiled, <a href="#Page_52">52</a>.</li> - -<li>Sea bass, fried, <a href="#Page_54">54</a>.</li> - -<li>Sea catchup, <a href="#Page_178">178</a>.</li> - -<li>Sea kale, to boil, <a href="#Page_199">199</a>.</li> - -<li>Secrets, <a href="#Page_355">355</a>.</li> - -<li>Seidlitz powders, <a href="#Page_419">419</a>.</li> - -<li>Shad, baked, <a href="#Page_50">50</a>.</li> - -<li>Shad, to fry, <a href="#Page_51">51</a>.</li> - -<li>Shalot vinegar, <a href="#Page_180">180</a>.</li> - -<li>Shells, <a href="#Page_278">278</a>.</li> - -<li>Short cakes, <a href="#Page_371">371</a>.</li> - -<li>Shrub, (cherry,) <a href="#Page_398">398</a>.</li> - -<li>Shrub, (currant,) <a href="#Page_397">397</a>.</li> - -<li>Shrub, (fox-grape,) <a href="#Page_397">397</a>.</li> - -<li>Smelts, to fry, <a href="#Page_431">431</a>.</li> - -<li>Snowball custard, <a href="#Page_315">315</a>.</li> - -<li>Snipes, to roast, <a href="#Page_157">157</a>.</li> - -<li>Soda biscuit, <a href="#Page_371">371</a>.</li> - -<li>Soda water, <a href="#Page_419">419</a>.</li> - -<li>Spanish buns, <a href="#Page_343">343</a>.</li> - -<li>Spinach, to boil, <a href="#Page_188">188</a>.</li> - -<li>Spinach and eggs, <a href="#Page_188">188</a>.</li> - -<li>Sponge cake, <a href="#Page_345">345</a>.</li> - -<li>Spruce beer, <a href="#Page_391">391</a>.</li> - -<li>Squashes or cymlings, to boil, <a href="#Page_191">191</a>.</li> - -<li>Squash, (winter,) to boil, <a href="#Page_191">191</a>.</li> - -<li>Squash pudding, <a href="#Page_288">288</a>.</li> - -<li>Strawberries, preserved, <a href="#Page_267">267</a>.</li> - -<li>Strawberry ice-cream, <a href="#Page_325">325</a>.</li> - -<li>Strawberry cordial, <a href="#Page_400">400</a>.</li> - -<li>Sturgeon cutlets, <a href="#Page_54">54</a>.</li> - -<li>Sherry Cobler, <a href="#Page_406">406</a>.</li> - -<li>Suet pudding, <a href="#Page_300">300</a>.</li> - -<li>Sugar biscuit, <a href="#Page_360">360</a>.</li> - -<li>Sugar syrup, clarified, <a href="#Page_232">232</a>.</li> - -<li>Sweet basil vinegar, <a href="#Page_179">179</a>.</li> - -<li>Sweet jars, <a href="#Page_428">428</a>.</li> - -<li>Sweet sauce, (cold,) <a href="#Page_170">170</a>.</li> - -<li>Sweet potatoes, boiled, <a href="#Page_186">186</a>.</li> - -<li>Sweet potatoes, fried, <a href="#Page_186">186</a>.</li> - -<li>Sweet potato pudding, <a href="#Page_289">289</a>.</li> - -<li>Sweetbreads, to broil, <a href="#Page_432">432</a>.</li> - -<li>Sweetbreads, larded, <a href="#Page_104">104</a>.</li> - -<li>Sweetbreads, to roast, <a href="#Page_104">104</a>.</li> - -<li>Syllabub or whipt cream, <a href="#Page_318">318</a>.</li> - -<li>Syllabub, (country,) <a href="#Page_319">319</a>.</li> - -<li>Shrewsbury cake, <a href="#Page_433">433</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_T" name="IX_T"></a>Tamarind water, <a href="#Page_417">417</a>.</li> - -<li>Tapioca, <a href="#Page_412">412</a>.</li> - -<li>Tarragon vinegar, <a href="#Page_179">179</a>.</li> - -<li>Tea, to make, <a href="#Page_388">388</a>.</li> - -<li>Terrapins, <a href="#Page_66">66</a>.</li> - -<li>Thieves' vinegar, <a href="#Page_424">424</a>.</li> - -<li>Toast and water, <a href="#Page_417">417</a>.</li> - -<li>Tomatas, to bake, <a href="#Page_200">200</a>.</li> - -<li>Tomata catchup, <a href="#Page_177">177</a>.</li> - -<li>Tomatas, to keep, <a href="#Page_437">437</a>.</li> - -<li>Tomatas, to pickle, <a href="#Page_223">223</a>.</li> - -<li>Tomatas, to stew, <a href="#Page_200">200</a>.</li> - -<li>Tomata soy, <a href="#Page_224">224</a>.</li> - -<li>Tongue, (salted or pickled,) to boil, <a href="#Page_89">89</a>.</li> - -<li>Tongue, (smoked,) to boil, <a href="#Page_88">88</a>.</li> - -<li>Trifle, <a href="#Page_319">319</a>.</li> - -<li>Tripe, to boil, <a href="#Page_86">86</a>.</li> - -<li>Tripe, to fry, <a href="#Page_87">87</a>.</li> - -<li>Tripe and oysters, <a href="#Page_87">87</a>.</li> - -<li>Trout, to boil, <a href="#Page_54">54</a>.</li> - -<li>Trout, to fry, <a href="#Page_53">53</a>.</li> - -<li>Turkey, to boil, <a href="#Page_156">156</a>.</li> - -<li>Turkey, to roast, <a href="#Page_154">154</a>.</li> - -<li>Turkish sherbet, <a href="#Page_408">408</a>.</li> - -<li>Turnips, to boil, <a href="#Page_189">189</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_V" name="IX_V"></a>Veal, (breast of,) to stew, <a href="#Page_95">95</a>.</li> - -<li>Veal, (breast of,) to roast, <a href="#Page_94">94</a>.</li> - -<li>Veal cutlets, <a href="#Page_97">97</a>.</li> - -<li>Veal, (fillet of,) to stew, <a href="#Page_96">96</a>.</li> - -<li>Veal, (fillet of,) to roast, <a href="#Page_94">94</a>.</li> - -<li>Veal, (knuckle of,) to stew, <a href="#Page_96">96</a>.</li> - -<li>Veal, (loin of,) to roast, <a href="#Page_93">93</a>.</li> - -<li>Veal, (minced,) <a href="#Page_98">98</a>.</li> - -<li>Veal patties, <a href="#Page_99">99</a>.</li> - -<li>Veal pie, <a href="#Page_99">99</a>.</li> - -<li>Veal soup, <a href="#Page_21">21</a>.</li> - -<li>Veal soup, (rich,) <a href="#Page_21">21</a>.</li> - -<li>Veal steaks, <a href="#Page_98">98</a>.</li> - -<li>Veal or chicken tea, <a href="#Page_414">414</a>.</li> - -<li>Vegetable soup, <a href="#Page_416">416</a>.</li> - -<li>Venison hams, <a href="#Page_136">136</a>.</li> - -<li>Venison, (cold,) to hash, <a href="#Page_134">134</a>.</li> - -<li>Venison pasty, <a href="#Page_135">135</a>.</li> - -<li>Venison, to roast, <a href="#Page_133">133</a>.</li> - -<li>Venison soup, <a href="#Page_28">28</a>.</li> - -<li>Venison steaks, <a href="#Page_135">135</a>.</li> - -<li>Vermicelli soup, <a href="#Page_25">25</a>.</li> - -<li>Vinegar (cider,) <a href="#Page_409">409</a>.</li> - -<li>Vinegar, (sugar,) <a href="#Page_410">410</a>.</li> - -<li>Vinegar, (white,) <a href="#Page_409">409</a>.</li> - -<li>Violet perfume, <a href="#Page_429">429</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_W" name="IX_W"></a>Wafer cakes, <a href="#Page_357">357</a>.</li> - -<li>Waffles, <a href="#Page_359">359</a>.</li> - -<li>Walnut catchup, <a href="#Page_175">175</a>.</li> - -<li>Walnuts, pickled black, <a href="#Page_219">219</a>.</li> - -<li>Walnuts, pickled green, <a href="#Page_221">221</a>.</li> - -<li>Walnuts, pickled white, <a href="#Page_220">220</a>.</li> - -<li>Warm slaw, <a href="#Page_226">226</a>.</li> - -<li>Warts, remedy for, <a href="#Page_421">421</a>.</li> - -<li>Washington cake, <a href="#Page_347">347</a>.</li> - -<li>Watermelon rind, to preserve, <a href="#Page_237">237</a>.</li> - -<li>Water souchy, <a href="#Page_41">41</a>.</li> - -<li>Welsh rabbit, <a href="#Page_387">387</a>.</li> - -<li>White soup, (rich,) <a href="#Page_26">26</a>.</li> - -<li>Wine jelly, <a href="#Page_406">406</a>.</li> - -<li>Wine sauce, <a href="#Page_169">169</a>.</li> - -<li>Wine whey, <a href="#Page_415">415</a>.</li> - -<li>Wonders or crullers, <a href="#Page_357">357</a>.</li> - -<li>Woodcocks, to roast, <a href="#Page_159">159</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX_Y" name="IX_Y"></a>Yam pudding, <a href="#Page_289">289</a>.</li> - -<li>Yeast, (bakers',) <a href="#Page_379">379</a>.</li> - -<li>Yeast, (bran,) <a href="#Page_378">378</a>.</li> - -<li>Yeast, (common,) <a href="#Page_377">377</a>.</li> - -<li>Yeast, (patent,) <a href="#Page_435">435</a>.</li> - -<li>Yeast, (pumpkin,) <a href="#Page_378">378</a>.</li> -</ul> -</div> - -<hr class="chap" /> - -<h2><a name="NEW_RECEIPTS" id="NEW_RECEIPTS">NEW RECEIPTS.</a></h2> - -<div class="index"> -<table class="alpha" summary="alpha jump table"> - <tr> - <td> <a href="#IX2_A">A</a></td> - <td> <a href="#IX2_B">B</a></td> - <td> <a href="#IX2_C">C</a></td> - <td> D</td> - <td> E</td> - <td> <a href="#IX2_F">F</a></td> - <td> <a href="#IX2_G">G</a></td> - <td> <a href="#IX2_H">H</a></td> - <td> <a href="#IX2_I">I</a></td> - <td> J</td> - <td> <a href="#IX2_K">K</a></td> - <td> <a href="#IX2_L">L</a></td> - <td> <a href="#IX2_M">M</a></td> - </tr> - <tr> - <td> <a href="#IX2_N">N</a></td> - <td> <a href="#IX2_O">O</a></td> - <td> <a href="#IX2_P">P</a></td> - <td> Q</td> - <td> <a href="#IX2_R">R</a></td> - <td> <a href="#IX2_S">S</a></td> - <td> <a href="#IX2_T">T</a></td> - <td> <a href="#IX2_U">U</a></td> - <td> V</td> - <td> W</td> - <td> X</td> - <td> Y</td> - <td> Z</td> - </tr> -</table> - - - -<ul class="IX"> -<li><a id="IX2_A" name="IX2_A"></a>Almond bread, <a href="#Page_448">448</a>.</li> - -<li>Almond paste, <a href="#Page_430">430</a>.</li> - -<li>Apple bread pudding, <a href="#Page_462">462</a>.</li> - -<li>Apple custard, <a href="#Page_463">463</a>.</li> - -<li>Apple compote, <a href="#Page_455">455</a>.</li> - -<li>Apple dumplings, (baked,) <a href="#Page_443">443</a>.</li> - -<li>Apple pandowdy, <a href="#Page_498">498</a>.</li> - -<li>Apple pork, <a href="#Page_504">504</a>.</li> - -<li>Apple rice pudding, <a href="#Page_443">443</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX2_B" name="IX2_B"></a>Batter pudding, <a href="#Page_440">440</a>.</li> - -<li>Biscuit ice cream, <a href="#Page_467">467</a>.</li> - -<li>Blood, to stop, <a href="#Page_422">422</a>.</li> - -<li>Boston cream cakes, <a href="#Page_458">458</a>.</li> - -<li>Bran batter-cakes, <a href="#Page_462">462</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX2_C" name="IX2_C"></a>Calf's head soup, (fine,) <a href="#Page_484">484</a>.</li> - -<li>Calves' feet soup, <a href="#Page_484">484</a>.</li> - -<li>Carving, <a href="#Page_490">490</a>.</li> - -<li>Charlotte Polonaise, <a href="#Page_454">454</a>.</li> - -<li>Charlotte Russe, <a href="#Page_452">452</a>.</li> - -<li>Charlotte Russe, (fine,) <a href="#Page_471">471</a>.</li> - -<li>Cherry cordial, <a href="#Page_451">451</a>.</li> - -<li>Chicken salad, (French,) <a href="#Page_481">481</a>.</li> - -<li>Cider cake, (plain,) <a href="#Page_445">445</a>.</li> - -<li>Citron cakes, <a href="#Page_457">457</a>.</li> - -<li>Cinnamon cake, <a href="#Page_501">501</a>.</li> - -<li>Clams, (baked,) <a href="#Page_486">486</a>.</li> - -<li>Clam soup, (fine,) <a href="#Page_486">486</a>.</li> - -<li>Clove cakes, <a href="#Page_460">460</a>.</li> - -<li>Cocoa-nut candy, <a href="#Page_491">491</a>.</li> - -<li>Cocoa-nut pudding, (West India,) <a href="#Page_464">464</a>.</li> - -<li>Coffee custard, <a href="#Page_472">472</a>.</li> - -<li>Connecticut loaf cake, <a href="#Page_459">459</a>.</li> - -<li>Cookies, (fine,) <a href="#Page_461">461</a>.</li> - -<li>Corn starch blancmange, <a href="#Page_500">500</a>.</li> - -<li>Cream cheese, <a href="#Page_447">447</a>.</li> - -<li>Croquant cake, <a href="#Page_478">478</a>.</li> - -<li>Cucumbers, (preserved,) <a href="#Page_442">442</a>.</li> - -<li>Cup cake, (Indian,) <a href="#Page_462">462</a>.</li> - -<li>Custard cakes, <a href="#Page_448">448</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX2_F" name="IX2_F"></a>Farina, <a href="#Page_502">502</a>.</li> - -<li>Figs, (preserved,) <a href="#Page_493">493</a>.</li> - -<li>Fresh eggs, (to keep,) <a href="#Page_488">488</a>.</li> - -<li>Frozen custard, <a href="#Page_450">450</a>.</li> - -<li>Frozen meat, (to thaw,) <a href="#Page_502">502</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX2_G" name="IX2_G"></a>Gelatine jelly, <a href="#Page_465">465</a>.</li> - -<li>Giblet soup, <a href="#Page_438">438</a>.</li> - -<li>Gingerbread, (soft,) <a href="#Page_461">461</a>.</li> - -<li>Glycerine, <a href="#Page_499">499</a>.</li> - -<li>Grape water-ice, <a href="#Page_470">470</a>.</li> - -<li>Green corn muffins, <a href="#Page_496">496</a>.</li> - -<li>Green ointment, <a href="#Page_422">422</a>.</li> - -<li>Green pea soup, (French,) <a href="#Page_438">438</a>.</li> - -<li>Green tomatas, (preserved,) <a href="#Page_492">492</a>.</li> - -<li>Gumbo, <a href="#Page_439">439</a>.</li> - -<li>Gumbo soup, <a href="#Page_432">432</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX2_H" name="IX2_H"></a>Ham, (baked,) <a href="#Page_496">496</a>.</li> - -<li>Ham omelet, <a href="#Page_439">439</a>.</li> - -<li>Hashed veal, <a href="#Page_480">480</a>.</li> - -<li>Hoe cake, <a href="#Page_445">445</a>.</li> - -<li>Honey ginger-cake, <a href="#Page_449">449</a>.</li> - -<li>Honey paste for the hands, <a href="#Page_449">449</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX2_I" name="IX2_I"></a>Ice cream, (common,) <a href="#Page_451">451</a>.</li> - -<li>Indian loaf cake, <a href="#Page_444">444</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX2_K" name="IX2_K"></a>Keeping meat, &c., in summer, <a href="#Page_502">502</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX2_L" name="IX2_L"></a>Lemon drops, <a href="#Page_366">366</a>.</li> - -<li>Lemon syrup, (fine,) <a href="#Page_477">477</a>.</li> - -<li>Lemon water-ice, <a href="#Page_469">469</a>.</li> - -<li>Limes, or small lemons, (preserved,) <a href="#Page_473">473</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX2_M" name="IX2_M"></a>Maccaroon ice cream, <a href="#Page_467">467</a>.</li> - -<li>Milk toast, <a href="#Page_446">446</a>.</li> - -<li>Mint julep, <a href="#Page_490">490</a>.</li> - -<li>Molasses pie, <a href="#Page_489">489</a>.</li> - -<li>Mushroom sweetbreads, <a href="#Page_497">497</a>.</li> - -<li>Musquitoes, to keep off, <a href="#Page_500">500</a>.</li> - -<li>Myrtle oranges, to preserve, <a href="#Page_493">493</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX2_N" name="IX2_N"></a>Normandy soup, <a href="#Page_482">482</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX2_O" name="IX2_O"></a>Orange cake, <a href="#Page_456">456</a>.</li> - -<li>Orange drops, <a href="#Page_476">476</a>.</li> - -<li>Orange water-ice, <a href="#Page_468">468</a>.</li> - -<li>Oysters, (fine stewed,) <a href="#Page_487">487</a>.</li> - -<li>Oysters, (spiced,) <a href="#Page_488">488</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX2_P" name="IX2_P"></a>Pancake ham, <a href="#Page_497">497</a>.</li> - -<li>Peach leather, <a href="#Page_271">271</a>.</li> - -<li>Peach mangoes, <a href="#Page_440">440</a>.</li> - -<li>Peach water-ice, <a href="#Page_470">470</a>.</li> - -<li>Pearlash, to keep, <a href="#Page_430">430</a>.</li> - -<li>Peppermint drops, <a href="#Page_366">366</a>.</li> - -<li>Pine-apple marmalade, <a href="#Page_476">476</a>.</li> - -<li>Pine-apple water-ice, <a href="#Page_470">470</a>.</li> - -<li>Pink champagne jelly, <a href="#Page_452">452</a>.</li> - -<li>Potato yeast, <a href="#Page_446">446</a>.</li> - -<li>Poultry, (to draw, &c.,) <a href="#Page_494">494</a>.</li> - -<li>Pumpkin pie, (New England,) <a href="#Page_464">464</a>.</li> - -<li>Peaches, (to keep,) <a href="#Page_495">495</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX2_R" name="IX2_R"></a>Raspberry water-ice, <a href="#Page_469">469</a>.</li> - -<li>Rock cake, <a href="#Page_449">449</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX2_S" name="IX2_S"></a>Salt pork, (to stew,) <a href="#Page_504">504</a>.</li> - -<li>Sassafras mead, <a href="#Page_478">478</a>.</li> - -<li>Shad, (broiled,) <a href="#Page_503">503</a>.</li> - -<li>Strawberries, (to keep,) <a href="#Page_494">494</a>.</li> - -<li>Strawberry water-ice, <a href="#Page_469">469</a>.</li> - -<li>Sweet potatoes, (compote of,) <a href="#Page_497">497</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX2_T" name="IX2_T"></a>Tennessee muffins, <a href="#Page_445">445</a>.</li> - -<li>Toast, (to make,) <a href="#Page_505">505</a>.</li> - -<li>Tomatas, (broiled,) <a href="#Page_441">441</a>.</li> - -<li>Tomata catchup, (fine,) <a href="#Page_479">479</a>.</li> - -<li>Tomata honey, <a href="#Page_441">441</a>.</li> - -<li>Tomata pickles, (green,) <a href="#Page_480">480</a>.</li> - -<li>Tomata pickles, (red,) <a href="#Page_480">480</a>.</li> - -<li>Tomatas, (preserved,) <a href="#Page_441">441</a>.</li> - -<li>Tomata soup, <a href="#Page_483">483</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX2_U" name="IX2_U"></a>Union pudding, <a href="#Page_490">490</a>.</li> -</ul> -</div> - - - - - - - -<hr class="chap" /> - -<div class="transnote"> -<h2><a name="Transcribers_note" id="Transcribers_note">Transcriber's note:</a></h2> - - -<p>Printer errors such as missing punctuation have been corrected -silently. Mis-spellings have been corrected if they were deemed to be -printer errors, but those deemed to be deliberate spelling variations -have been retained.</p> - -<p>The following alterations have been made (the whole original line given -for context):</p> - -<ul><li>p.<a href="#Page_22">22</a> three large turnips, and slice them also. Wash clean and cu - 't' added to final word 'cut'.</li> -<li>p.<a href="#Page_38">38</a> oysters; and when it comes to a boil again, they will be sufciently - 'sufciently' corrected to sufficiently.</li> -<li>p.<a href="#Page_52">52</a> but into a cold place will keep a fortnight. - 'but' corrected to 'put'.</li> -<li>p.<a href="#Page_60">60</a> of it is too thick, thin it with some additional milk. - 'of' corrected to 'If'.</li> -<li>p.<a href="#Page_83">83</a> ten minutes, but do not allow it to boil, lest (having beef - 'beef' corrected to 'been'.</li> -<li>p.<a href="#Page_87">87</a> hours till it is quite tender, cut it up into small pieces. Pu - 't' added to final word 'Put'.</li> -<li>p.<a href="#Page_89">89</a> great deal of salt well into it. Cover it carefully, and keen - 'keen' corrected to 'keep'</li> -<li>p.<a href="#Page_99">99</a> two pounds of flour. Divide it into two pieces, oll it out - 'oll' corrected to 'roll'.</li> -<li>p.<a href="#Page_105">105</a> them to pieces and pound them to a paste in a mortar, moist-tening - 'moist-tening' corrected to 'moistening'.</li> -<li>p.<a href="#Page_112">112</a> tomatas or tomata catchup, and shred or powdered swee - 't' added to final word 'sweet'.</li> -<li>p.<a href="#Page_130">130</a> cloves; and one clove or garlic minced very fine. - 'or' corrected to 'of'.</li> -<li>p.<a href="#Page_148">148</a> will become tough and hard. After you pour it on, mix the the — extra 'the' removed.</li> -<li>p.<a href="#Page_156">156</a> of cream or rich mllk, and the beaten yolks of three - 'mllk' corrected to 'milk'.</li> -<li>p.<a href="#Page_162">162</a> If must be stewed for a long time, skimmed, strained, thickened, - 'If' corrected to 'It'.</li> -<li>p.<a href="#Page_174">174</a> In using this catchup, allow four table-spoonfuls to a common-seized - 'common-seized' corrected to 'common-sized'.</li> -<li>p.<a href="#Page_198">198</a> before roasting. Take large onions, place them on a ho - 't' added to final word 'hot'.</li> -<li>p.<a href="#Page_210">210</a> a iittle at a time. Keep stirring it gently, and continue to do - 'iittle' corrected to 'little'.</li> -<li>p.<a href="#Page_291">291</a> &c. Add the spice, and lastly the currants; having dredges - 'dredges' corrected to 'dredged'.</li> -<li>p.<a href="#Page_293">293</a> pound of brown sugar, and a table-spooonful of powdered cinnamon. - 'table-spooonful' corrected to 'table-spoonful'.</li> -<li>p.<a href="#Page_301">301</a> being long and thoroughly boiled. If sufficienlty cooked, it is - 'sufficienlty' corrected to 'sufficiently'.</li> -<li>p.<a href="#Page_327">327</a> Instead of using a figure-mould, you may set it to congea. - 'congea.' corrected to 'congeal'.</li> -<li>p.<a href="#Page_359">359</a> ones that are to hold four at a time; as the wafflles baked in - 'wafflles' corrected to 'waffles'.</li> -<li>p.<a href="#Page_365">365</a> almond into two slips. Spread them over a lage dish, and - 'lage' corrected to 'large'.</li> -<li>p.<a href="#Page_367">367</a> melted; then stir it well, and set it away too cool. Beat five - 'too' corrected to 'to'.</li> -<li>p.<a href="#Page_393">393</a> let it ferment at the bung-hole; filling it up as as it works out — extra 'as' removed.</li> -<li>p.<a href="#Page_405">405</a> is a mixture of brandy or rum, sugar, milk and nutmeg, with-without - 'with-without' is probably an error but has been left uncorrected as the intention is unclear.</li> -<li>p.<a href="#Page_425">425</a> jasmine, wall-flower, tuberose, magnolia blossoms, or and - 'and' corrected to 'any'.</li> -<li>p.<a href="#Page_445">445</a> in three-quarters of a pound of powdered white sugar, an - 'd' added to final word 'and' (scan unclear).</li> -<li>p.<a href="#Page_445">445</a> melt a small tea-spoonful of sal-aratus or pearl-ash in a pi - 'nt' added to final word 'pint' (scan unclear).</li> -<li>p.<a href="#Page_463">463</a> interpersed (as above) with bits of butter, and layers of grated - 'interpersed' corrected to 'interspersed'.</li> -<li>p.<a href="#Page_468">468</a> After it has congealed in the freezer, yon may transfer it to - 'yon' (upside-down u) corrected to 'you'.</li></ul> - -</div> - - - - - -<hr class="chap" /> - -<h2><a name="FULL_INDEX" id="FULL_INDEX">FULL INDEX.</a></h2> - -<div class="index"> -<table class="alpha" summary="alpha jump table"> - <tr> - <td> <a href="#IX3_A">A</a></td> - <td> <a href="#IX3_B">B</a></td> - <td> <a href="#IX3_C">C</a></td> - <td> <a href="#IX3_D">D</a></td> - <td> <a href="#IX3_E">E</a></td> - <td> <a href="#IX3_F">F</a></td> - <td> <a href="#IX3_G">G</a></td> - <td> <a href="#IX3_H">H</a></td> - <td> <a href="#IX3_I">I</a></td> - <td> <a href="#IX3_J">J</a></td> - <td> <a href="#IX3_K">K</a></td> - <td> <a href="#IX3_L">L</a></td> - <td> <a href="#IX3_M">M</a></td> - </tr> - <tr> - <td> <a href="#IX3_N">N</a></td> - <td> <a href="#IX3_O">O</a></td> - <td> <a href="#IX3_P">P</a></td> - <td> <a href="#IX3_Q">Q</a></td> - <td> <a href="#IX3_R">R</a></td> - <td> <a href="#IX3_S">S</a></td> - <td> <a href="#IX3_T">T</a></td> - <td> <a href="#IX3_U">U</a></td> - <td> <a href="#IX3_V">V</a></td> - <td> <a href="#IX3_W">W</a></td> - <td> X</td> - <td> <a href="#IX3_Y">Y</a></td> - <td> Z</td> - </tr> -</table> - -<ul class="IX"> -<li><a id="IX3_A" name="IX3_A"></a>Acid salt, <a href="#Page_427">427</a>.</li> - -<li>Almond bread, <a href="#Page_448">448</a>.</li> - -<li>Almond cake, <a href="#Page_346">346</a>.</li> - -<li>Almond custard, <a href="#Page_316">316</a>.</li> - -<li>Almond ice-cream, <a href="#Page_326">326</a>.</li> - -<li>Almond maccaroons, <a href="#Page_351">351</a>.</li> - -<li>Almond paste, <a href="#Page_430">430</a>.</li> - -<li>Almond pudding, <a href="#Page_286">286</a>.</li> - -<li>Anchovy catchup, <a href="#Page_174">174</a>.</li> - -<li>Anchovy sauce, <a href="#Page_164">164</a>.</li> - -<li>Anniseed cordial, <a href="#Page_401">401</a></li> - -<li>Another almond pudding, <a href="#Page_286">286</a>.</li> - -<li>Apees, <a href="#Page_354">354</a>.</li> - -<li>Apple and other pies, <a href="#Page_281">281</a>.</li> - -<li>Apple bread pudding, <a href="#Page_462">462</a>.</li> - -<li>Apple butter, <a href="#Page_253">253</a>.</li> - -<li>Apple butter, without cider, <a href="#Page_434">434</a>.</li> - -<li>Apple compote, <a href="#Page_455">455</a>.</li> - -<li>Apple custard, <a href="#Page_315">315</a>.</li> - -<li>Apple custard, <a href="#Page_463">463</a>.</li> - -<li>Apple dumplings, (baked,) <a href="#Page_443">443</a>.</li> - -<li>Apple dumplings, <a href="#Page_307">307</a>.</li> - -<li>Apple fritters, <a href="#Page_312">312</a>.</li> - -<li>Apple jelly, <a href="#Page_253">253</a>.</li> - -<li>Apple pandowdy, <a href="#Page_498">498</a>.</li> - -<li>Apple pork, <a href="#Page_504">504</a>.</li> - -<li>Apple pot-pie, <a href="#Page_434">434</a>.</li> - -<li>Apple pudding, baked, <a href="#Page_305">305</a>.</li> - -<li>Apple pudding, boiled, <a href="#Page_306">306</a>.</li> - -<li>Apple rice pudding, <a href="#Page_443">443</a>.</li> - -<li>Apple sauce, <a href="#Page_168">168</a>.</li> - -<li>Apple water, <a href="#Page_417">417</a>.</li> - -<li>Apples, baked, <a href="#Page_252">252</a>.</li> - -<li>Apples, preserved, <a href="#Page_251">251</a>.</li> - -<li>Apricots, preserved, <a href="#Page_247">247</a>.</li> - -<li>Arrow-root blancmange, <a href="#Page_329">329</a>.</li> - -<li>Arrow-root jelly, <a href="#Page_411">411</a>.</li> - -<li>Arrow-root pudding, <a href="#Page_291">291</a>.</li> - -<li>Artichokes, to boil, <a href="#Page_195">195</a>.</li> - -<li>Asparagus soup, <a href="#Page_35">35</a>.</li> - -<li>Asparagus, to boil, <a href="#Page_199">199</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_B" name="IX3_B"></a>Balm of Gilead oil, <a href="#Page_425">425</a>.</li> - -<li>Barberries, to pickle, <a href="#Page_217">217</a>.</li> - -<li>Barberry jelly, <a href="#Page_270">270</a>.</li> - -<li>Barley water, <a href="#Page_414">414</a>.</li> - -<li>Bath buns, <a href="#Page_344">344</a>.</li> - -<li>Batter pudding, <a href="#Page_440">440</a>.</li> - -<li>Bean soup, <a href="#Page_33">33</a>.</li> - -<li>Beans, (dried,) to boil, <a href="#Page_197">197</a>.</li> - -<li>Beans, (green or French,) to boil, <a href="#Page_197">197</a>.</li> - -<li>Beans, (green,) to pickle, <a href="#Page_215">215</a>.</li> - -<li>Beans, (Lima,) to boil, and dry, <a href="#Page_197">197</a>.</li> - -<li>Beans, (scarlet,) to boil, <a href="#Page_197">197</a>.</li> - -<li>Beef and tongues, to pickle, <a href="#Page_90">90</a>.</li> - -<li>Beef bouilli, <a href="#Page_82">82</a>.</li> - -<li>Beef cakes, <a href="#Page_84">84</a>.</li> - -<li>Beef dripping, to save, <a href="#Page_71">71</a>.</li> - -<li>Beef kidney, to dress, <a href="#Page_86">86</a>.</li> - -<li>Beef soup, fine, <a href="#Page_17">17</a>.</li> - -<li>Beef steak pie, <a href="#Page_77">77</a>.</li> - -<li>Beef steak pudding, <a href="#Page_76">76</a>.</li> - -<li>Beef steaks, to broil, <a href="#Page_74">74</a>.</li> - -<li>Beef steaks, to fry, <a href="#Page_76">76</a>.</li> - -<li>Beef tea, <a href="#Page_414">414</a>.</li> - -<li>Beef's heart, roasted, <a href="#Page_85">85</a>.</li> - -<li>Beef's heart, stewed, <a href="#Page_85">85</a>.</li> - -<li>Beef, (a round of,) to stew another way, <a href="#Page_81">81</a>.</li> - -<li>Beef, (a round of,) to stew, <a href="#Page_80">80</a>.</li> - -<li>Beef, (corned or salted,) to boil, <a href="#Page_73">73</a>.</li> - -<li>Beef, baked, <a href="#Page_71">71</a>.</li> - -<li>Beef, hashed, <a href="#Page_83">83</a>.</li> - -<li>Beef, potted, <a href="#Page_92">92</a>.</li> - -<li>Beef, remarks on, <a href="#Page_68">68</a>.</li> - -<li>Beef, to corn, <a href="#Page_89">89</a>.</li> - -<li>Beef, to dry and smoke, <a href="#Page_91">91</a>.</li> - -<li>Beef, to roast, <a href="#Page_69">69</a>.</li> - -<li>Beef, to stew, <a href="#Page_80">80</a>.</li> - -<li>Beef, à la mode, <a href="#Page_78">78</a>.</li> - -<li>Beer, (molasses,) <a href="#Page_392">392</a>.</li> - -<li>Beer, (sassafras,) <a href="#Page_392">392</a>.</li> - -<li>Beets, to boil, <a href="#Page_196">196</a>.</li> - -<li>Beets, to stew, <a href="#Page_197">197</a>.</li> - -<li>Biscuit ice cream, <a href="#Page_467">467</a>.</li> - -<li>Biscuit, (milk,) <a href="#Page_361">361</a>.</li> - -<li>Biscuit, (soda,) <a href="#Page_371">371</a>.</li> - -<li>Biscuit, (sugar,) <a href="#Page_361">361</a>.</li> - -<li>Biscuit, (tea,) <a href="#Page_372">372</a>.</li> - -<li>Bitters, <a href="#Page_419">419</a>.</li> - -<li>Black cake, <a href="#Page_338">338</a>.</li> - -<li>Black-fish, to stew, <a href="#Page_431">431</a>.</li> - -<li>Blanc-mange, (arrow-root,) <a href="#Page_329">329</a>.</li> - -<li>Blanc-mange, (carrageen,) <a href="#Page_328">328</a>.</li> - -<li>Blanc-mange, <a href="#Page_327">327</a>.</li> - -<li>Blood, to stop, <a href="#Page_422">422</a>.</li> - -<li>Boston cream cakes, <a href="#Page_458">458</a>.</li> - -<li>Bottled small beer, <a href="#Page_408">408</a>.</li> - -<li>Bran batter-cakes, <a href="#Page_462">462</a>.</li> - -<li>Bran bread, <a href="#Page_377">377</a>.</li> - -<li>Bread and butter pudding, <a href="#Page_299">299</a>.</li> - -<li>Bread cake, <a href="#Page_350">350</a>.</li> - -<li>Bread jelly, <a href="#Page_411">411</a>.</li> - -<li>Bread pudding, baked, <a href="#Page_299">299</a>.</li> - -<li>Bread pudding, boiled, <a href="#Page_298">298</a>.</li> - -<li>Bread sauce, <a href="#Page_167">167</a>.</li> - -<li>Bread, (rye and Indian,) <a href="#Page_377">377</a>.</li> - -<li>Bread, <a href="#Page_374">374</a>.</li> - -<li>Broccoli, to boil, <a href="#Page_188">188</a>.</li> - -<li>Brown soup, rich, <a href="#Page_26">26</a>.</li> - -<li>Buckwheat cakes, <a href="#Page_367">367</a>.</li> - -<li>Burnet vinegar, <a href="#Page_179">179</a>.</li> - -<li>Burns, remedy for, <a href="#Page_420">420</a>.</li> - -<li>Butter, melted or drawn, <a href="#Page_163">163</a>.</li> - -<li>Butter, to brown, <a href="#Page_163">163</a>.</li> - -<li>Butter, to make, <a href="#Page_379">379</a>.</li> - -<li>Butter, to preserve, <a href="#Page_381">381</a>.</li> - -<li>Butternuts, to pickle, <a href="#Page_218">218</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_C" name="IX3_C"></a>Cabbage, (red,) to pickle, <a href="#Page_226">226</a>.</li> - -<li>Cabbage, to boil, <a href="#Page_186">186</a>.</li> - -<li>Cale-cannon, <a href="#Page_187">187</a>.</li> - -<li>Calf's feet broth, <a href="#Page_415">415</a>.</li> - -<li>Calf's feet jelly, <a href="#Page_329">329</a>.</li> - -<li>Calf's feet, to fry, <a href="#Page_103">103</a>.</li> - -<li>Calf's head soup, (fine,) <a href="#Page_484">484</a>.</li> - -<li>Calf's head soup, <a href="#Page_30">30</a>.</li> - -<li>Calf's head, dressed plain, <a href="#Page_100">100</a>.</li> - -<li>Calf's head, hashed, <a href="#Page_101">101</a>.</li> - -<li>Calf's liver, fried, <a href="#Page_103">103</a>.</li> - -<li>Calf's liver, larded, <a href="#Page_103">103</a>.</li> - -<li>Calves' feet soup, <a href="#Page_484">484</a>.</li> - -<li>Cantelope, preserved, <a href="#Page_236">236</a>.</li> - -<li>Caper sauce, <a href="#Page_168">168</a>.</li> - -<li>Capillaire, <a href="#Page_403">403</a>.</li> - -<li>Carp, to stew, <a href="#Page_55">55</a>.</li> - -<li>Carrageen blanc-mange, <a href="#Page_328">328</a>.</li> - -<li>Carrot pudding, <a href="#Page_290">290</a>.</li> - -<li>Carrots, to boil, <a href="#Page_189">189</a>.</li> - -<li>Carving, <a href="#Page_490">490</a>.</li> - -<li>Catfish soup, <a href="#Page_36">36</a>.</li> - -<li>Cauliflower, to boil, <a href="#Page_187">187</a>.</li> - -<li>Cauliflower, to pickle, <a href="#Page_225">225</a>.</li> - -<li>Cayenne pepper, <a href="#Page_182">182</a>.</li> - -<li>Celery sauce, <a href="#Page_165">165</a>.</li> - -<li>Celery vinegar, <a href="#Page_179">179</a>.</li> - -<li>Celery, to prepare for table, <a href="#Page_204">204</a>.</li> - -<li>Charlotte Polonaise, <a href="#Page_454">454</a>.</li> - -<li>Charlotte Russe, (fine,) <a href="#Page_471">471</a>.</li> - -<li>Charlotte Russe, <a href="#Page_452">452</a>.</li> - -<li>Charlotte, (plum,) <a href="#Page_321">321</a>.</li> - -<li>Charlotte, (raspberry,) <a href="#Page_320">320</a>.</li> - -<li>Cheese, (cottage,) <a href="#Page_386">386</a>.</li> - -<li>Cheese, (sage,) <a href="#Page_385">385</a>.</li> - -<li>Cheese, (Stilton,) <a href="#Page_385">385</a>.</li> - -<li>Cheese, to make, <a href="#Page_382">382</a>.</li> - -<li>Cheesecake, (almond,) <a href="#Page_294">294</a>.</li> - -<li>Cheesecake, (common,) <a href="#Page_295">295</a>.</li> - -<li>Cherries, (dried,) <a href="#Page_270">270</a>.</li> - -<li>Cherries, preserved, <a href="#Page_268">268</a>.</li> - -<li>Cherry bounce, <a href="#Page_398">398</a>.</li> - -<li>Cherry cordial, <a href="#Page_451">451</a>.</li> - -<li>Cherry cordial, <a href="#Page_451">451</a>.</li> - -<li>Cherry jam, <a href="#Page_270">270</a>.</li> - -<li>Cherry jelly, <a href="#Page_269">269</a>.</li> - -<li>Cherry shrub, <a href="#Page_398">398</a>.</li> - -<li>Chestnut pudding, <a href="#Page_289">289</a>.</li> - -<li>Chestnuts, to roast, <a href="#Page_204">204</a>.</li> - -<li>Chicken broth and panada, <a href="#Page_416">416</a>.</li> - -<li>Chicken croquets and rissoles, <a href="#Page_143">143</a>.</li> - -<li>Chicken curry, <a href="#Page_146">146</a>.</li> - -<li>Chicken dumplings or puddings, <a href="#Page_309">309</a>.</li> - -<li>Chicken jelly, <a href="#Page_411">411</a>.</li> - -<li>Chicken pie, <a href="#Page_144">144</a>.</li> - -<li>Chicken salad, (French,) <a href="#Page_481">481</a>.</li> - -<li>Chicken salad, <a href="#Page_147">147</a>.</li> - -<li>Chickens, broiled, <a href="#Page_142">142</a>.</li> - -<li>Chickens, fricasseed, <a href="#Page_143">143</a>.</li> - -<li>Chilblains, remedy for, <a href="#Page_420">420</a>.</li> - -<li>Chili vinegar, <a href="#Page_180">180</a>.</li> - -<li>Chitterlings, or calf's tripe, <a href="#Page_102">102</a>.</li> - -<li>Chocolate custard, <a href="#Page_317">317</a>.</li> - -<li>Chocolate, to make, <a href="#Page_387">387</a>.</li> - -<li>Chowder, <a href="#Page_55">55</a>.</li> - -<li>Cider cake, (plain,) <a href="#Page_445">445</a>.</li> - -<li>Cider cake, <a href="#Page_347">347</a>.</li> - -<li>Cider vinegar, <a href="#Page_409">409</a>.</li> - -<li>Cider wine, <a href="#Page_396">396</a>.</li> - -<li>Cider, (mulled,) <a href="#Page_407">407</a>.</li> - -<li>Cinderellas, or German puffs, <a href="#Page_297">297</a>.</li> - -<li>Cinnamon cake, <a href="#Page_501">501</a>.</li> - -<li>Citron cakes, <a href="#Page_457">457</a>.</li> - -<li>Citron melon slices, <a href="#Page_269">269</a>.</li> - -<li>Citrons, to preserve, <a href="#Page_234">234</a>.</li> - -<li>Clam soup, (fine,) <a href="#Page_486">486</a>.</li> - -<li>Clam soup, (plain,) <a href="#Page_40">40</a>.</li> - -<li>Clam soup, <a href="#Page_39">39</a>.</li> - -<li>Clams, (baked,) <a href="#Page_486">486</a>.</li> - -<li>Clotted cream, <a href="#Page_321">321</a>.</li> - -<li>Clove cakes, <a href="#Page_460">460</a>.</li> - -<li>Cocoa shells, to boil, <a href="#Page_418">418</a>.</li> - -<li>Cocoa, to prepare, <a href="#Page_418">418</a>.</li> - -<li>Cocoa-nut cakes, (white,) <a href="#Page_353">353</a>.</li> - -<li>Cocoa-nut cakes, <a href="#Page_347">347</a>.</li> - -<li>Cocoa-nut candy, <a href="#Page_491">491</a>.</li> - -<li>Cocoa-nut custard, baked, <a href="#Page_317">317</a>.</li> - -<li>Cocoa-nut custard, boiled, <a href="#Page_317">317</a>.</li> - -<li>Cocoa-nut jumbles, <a href="#Page_353">353</a>.</li> - -<li>Cocoa-nut maccaroons, <a href="#Page_352">352</a>.</li> - -<li>Cocoa-nut pudding, (West India,) <a href="#Page_464">464</a>.</li> - -<li>Cocoa-nut pudding, <a href="#Page_287">287</a>.</li> - -<li>Cocoa-nut pudding, another way, <a href="#Page_287">287</a>.</li> - -<li>Codfish, (fresh,) to boil another way, <a href="#Page_50">50</a>.</li> - -<li>Codfish, (fresh,) to boil, <a href="#Page_50">50</a>.</li> - -<li>Codfish, salt, to boil, <a href="#Page_49">49</a>.</li> - -<li>Coffee custard, <a href="#Page_472">472</a>.</li> - -<li>Coffee, (French,) <a href="#Page_390">390</a>.</li> - -<li>Coffee, to make, <a href="#Page_389">389</a>.</li> - -<li>Cold cream, <a href="#Page_426">426</a>.</li> - -<li>Cold slaw, <a href="#Page_226">226</a>.</li> - -<li>Cold sweet sauce, <a href="#Page_170">170</a>.</li> - -<li>Cologne water, <a href="#Page_423">423</a>.</li> - -<li>Colouring for confectionary, <a href="#Page_333">333</a>.</li> - -<li>Connecticut loaf cake, <a href="#Page_459">459</a>.</li> - -<li>Cookies, (fine,) <a href="#Page_461">461</a>.</li> - -<li>Corn starch blancmange, <a href="#Page_500">500</a>.</li> - -<li>Corn, (green,) pudding, <a href="#Page_290">290</a>.</li> - -<li>Corn, (Indian,) to boil, <a href="#Page_192">192</a>.</li> - -<li>Corns, remedy for, <a href="#Page_421">421</a>.</li> - -<li>Cosmetic paste, <a href="#Page_427">427</a>.</li> - -<li>Crab-apples, (green,) to preserve, <a href="#Page_254">254</a>.</li> - -<li>Crab-apples, (red,) to preserve, <a href="#Page_255">255</a>.</li> - -<li>Crabs, (cold,) <a href="#Page_65">65</a>.</li> - -<li>Crabs, (hot,) <a href="#Page_65">65</a>.</li> - -<li>Crabs, (soft,) <a href="#Page_66">66</a>.</li> - -<li>Cranberries, to preserve, <a href="#Page_264">264</a>.</li> - -<li>Cranberry sauce, <a href="#Page_169">169</a>.</li> - -<li>Cream cake, <a href="#Page_372">372</a>.</li> - -<li>Cream cheese, <a href="#Page_447">447</a>.</li> - -<li>Cream sauce, <a href="#Page_170">170</a>.</li> - -<li>Cream, (lemon,) <a href="#Page_321">321</a>.</li> - -<li>Cream, (orange,) <a href="#Page_321">321</a>.</li> - -<li>Cream, to preserve, <a href="#Page_322">322</a>.</li> - -<li>Croquant cake, <a href="#Page_478">478</a>.</li> - -<li>Cucumbers, (preserved,) <a href="#Page_442">442</a>.</li> - -<li>Cucumbers, to dress raw, <a href="#Page_194">194</a>.</li> - -<li>Cucumbers, to fry, <a href="#Page_194">194</a>.</li> - -<li>Cucumbers, to pickle, <a href="#Page_213">213</a>.</li> - -<li>Cup cake, (Indian,) <a href="#Page_462">462</a>.</li> - -<li>Cup cake, <a href="#Page_354">354</a>.</li> - -<li>Curaçoa, <a href="#Page_435">435</a>.</li> - -<li>Curds and whey, <a href="#Page_322">322</a>.</li> - -<li>Currant jelly, (black,) <a href="#Page_265">265</a>.</li> - -<li>Currant jelly, (red,) <a href="#Page_264">264</a>.</li> - -<li>Currant jelly, (white,) <a href="#Page_265">265</a>.</li> - -<li>Currant shrub, <a href="#Page_397">397</a>.</li> - -<li>Currant wine, <a href="#Page_394">394</a>.</li> - -<li>Custard cakes, <a href="#Page_448">448</a>.</li> - -<li>Custard pudding, <a href="#Page_300">300</a>.</li> - -<li>Custard, (boiled,) <a href="#Page_314">314</a>.</li> - -<li>Custard, (plain,) <a href="#Page_313">313</a>.</li> - -<li>Custard, (rice,) <a href="#Page_314">314</a>.</li> - -<li>Custard, (soft,) <a href="#Page_314">314</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_D" name="IX3_D"></a>Dough nuts, <a href="#Page_358">358</a>.</li> - -<li>Ducks, to hash, <a href="#Page_150">150</a>.</li> - -<li>Ducks, to roast, <a href="#Page_149">149</a>.</li> - -<li>Ducks, to stew, <a href="#Page_150">150</a>.</li> - -<li>Dumplings, (apple,) <a href="#Page_307">307</a>.</li> - -<li>Dumplings, (fine suet,) <a href="#Page_309">309</a>.</li> - -<li>Dumplings, (Indian,) <a href="#Page_310">310</a>.</li> - -<li>Dumplings, (light,) <a href="#Page_311">311</a>.</li> - -<li>Dumplings, (plain suet,) <a href="#Page_310">310</a>.</li> - -<li>Durable ink, <a href="#Page_429">429</a>.</li> - -<li>Durable ink, another way, <a href="#Page_430">430</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_E" name="IX3_E"></a>Eastern pudding, <a href="#Page_306">306</a>.</li> - -<li>Egg nogg, <a href="#Page_407">407</a>.</li> - -<li>Egg plant, stuffed, <a href="#Page_194">194</a>.</li> - -<li>Egg plant, to fry, <a href="#Page_193">193</a>.</li> - -<li>Egg plant, to stew, <a href="#Page_193">193</a>.</li> - -<li>Egg sauce, <a href="#Page_167">167</a>.</li> - -<li>Eggs with ham, <a href="#Page_123">123</a>.</li> - -<li>Eggs, raw, <a href="#Page_419">419</a>.</li> - -<li>Eggs, to boil for breakfast, <a href="#Page_207">207</a>.</li> - -<li>Eggs, to fricassee, <a href="#Page_208">208</a>.</li> - -<li>Eggs, to keep, <a href="#Page_206">206</a>.</li> - -<li>Eggs, to pack, <a href="#Page_268">268</a>.</li> - -<li>Eggs, to pickle, <a href="#Page_432">432</a>.</li> - -<li>Elder-berry wine, <a href="#Page_395">395</a>.</li> - -<li>Elder-flower wine, <a href="#Page_396">396</a>.</li> - -<li>Election cake, <a href="#Page_348">348</a>.</li> - -<li>Essence of lemon peel, <a href="#Page_408">408</a>.</li> - -<li>Essence of peppermint, <a href="#Page_419">419</a>.</li> - -<li>Eve's pudding, <a href="#Page_296">296</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_F" name="IX3_F"></a>Family soup, <a href="#Page_15">15</a>.</li> - -<li>Farina, <a href="#Page_502">502</a>.</li> - -<li>Federal cakes, <a href="#Page_350">350</a>.</li> - -<li>Figs, (preserved,) <a href="#Page_493">493</a>.</li> - -<li>Flannel cakes, <a href="#Page_367">367</a>.</li> - -<li>Flax-seed lemonade, <a href="#Page_418">418</a>.</li> - -<li>Floating island, <a href="#Page_320">320</a>.</li> - -<li>Flour hasty-pudding, <a href="#Page_301">301</a>.</li> - -<li>Flour, to brown, <a href="#Page_163">163</a>.</li> - -<li>Force-meat balls, <a href="#Page_161">161</a>.</li> - -<li>Fowls, to boil, <a href="#Page_141">141</a>.</li> - -<li>Fowls, to roast, <a href="#Page_142">142</a>.</li> - -<li>Fox-grape shrub, <a href="#Page_397">397</a>.</li> - -<li>Fresh eggs, (to keep,) <a href="#Page_488">488</a>.</li> - -<li>Friar's chicken, <a href="#Page_36">36</a>.</li> - -<li>Fritters, (apple,) <a href="#Page_312">312</a>.</li> - -<li>Fritters, (plain,) <a href="#Page_311">311</a>.</li> - -<li>Frosted fruit, <a href="#Page_271">271</a>.</li> - -<li>Frozen custard, <a href="#Page_450">450</a>.</li> - -<li>Frozen meat, (to thaw,) <a href="#Page_502">502</a>.</li> - -<li>Fruit queen-cakes, <a href="#Page_342">342</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_G" name="IX3_G"></a>Gelatine jelly, <a href="#Page_465">465</a>.</li> - -<li>General sauce, <a href="#Page_173">173</a>.</li> - -<li>Gherkins, to pickle, <a href="#Page_214">214</a>.</li> - -<li>Giblet soup, <a href="#Page_438">438</a>.</li> - -<li>Ginger beer, <a href="#Page_391">391</a>.</li> - -<li>Ginger plum-cake, <a href="#Page_364">364</a>.</li> - -<li>Ginger, to preserve, <a href="#Page_233">233</a>.</li> - -<li>Gingerbread nuts, <a href="#Page_363">363</a>.</li> - -<li>Gingerbread, (common,) <a href="#Page_362">362</a>.</li> - -<li>Gingerbread, (Franklin,) <a href="#Page_364">364</a>.</li> - -<li>Gingerbread, (soft,) <a href="#Page_461">461</a>.</li> - -<li>Gingerbread, (white,) <a href="#Page_362">362</a>.</li> - -<li>Glycerine, <a href="#Page_499">499</a>.</li> - -<li>Goose pie for Christmas, <a href="#Page_153">153</a>.</li> - -<li>Goose pie, <a href="#Page_152">152</a>.</li> - -<li>Goose, to roast, <a href="#Page_151">151</a>.</li> - -<li>Gooseberries, bottled, <a href="#Page_262">262</a>.</li> - -<li>Gooseberries, to preserve, <a href="#Page_260">260</a>.</li> - -<li>Gooseberries, to stew, <a href="#Page_261">261</a>.</li> - -<li>Gooseberry custard, <a href="#Page_316">316</a>.</li> - -<li>Gooseberry fool, <a href="#Page_261">261</a>.</li> - -<li>Gooseberry wine, <a href="#Page_393">393</a>.</li> - -<li>Grape jelly, <a href="#Page_266">266</a>.</li> - -<li>Grape water-ice, <a href="#Page_470">470</a>.</li> - -<li>Grapes, (wild,) to keep, <a href="#Page_267">267</a>.</li> - -<li>Grapes, in brandy, <a href="#Page_266">266</a>.</li> - -<li>Gravy soup, (clear,) <a href="#Page_22">22</a>.</li> - -<li>Gravy, (drawn or made,) <a href="#Page_162">162</a>.</li> - -<li>Green corn muffins, <a href="#Page_496">496</a>.</li> - -<li>Green ointment, <a href="#Page_422">422</a>.</li> - -<li>Green pea soup, (French,) <a href="#Page_438">438</a>.</li> - -<li>Green tomatas, (preserved,) <a href="#Page_492">492</a>.</li> - -<li>Ground nuts, to roast, <a href="#Page_205">205</a>.</li> - -<li>Ground rice milk, <a href="#Page_414">414</a>.</li> - -<li>Grouse, to roast, <a href="#Page_158">158</a>.</li> - -<li>Gruel, oatmeal, <a href="#Page_413">413</a>.</li> - -<li>Gruel, to make, <a href="#Page_413">413</a>.</li> - -<li>Gumbo soup, <a href="#Page_432">432</a>.</li> - -<li>Gumbo, <a href="#Page_439">439</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_H" name="IX3_H"></a>Halibut cutlets, <a href="#Page_47">47</a>.</li> - -<li>Halibut, to boil, <a href="#Page_46">46</a>.</li> - -<li>Ham dumplings, <a href="#Page_311">311</a>.</li> - -<li>Ham omelet, <a href="#Page_439">439</a>.</li> - -<li>Ham or bacon, directions for curing, <a href="#Page_126">126</a>.</li> - -<li>Ham pie, <a href="#Page_122">122</a>.</li> - -<li>Ham sandwiches, <a href="#Page_123">123</a>.</li> - -<li>Ham, (baked,) <a href="#Page_496">496</a>.</li> - -<li>Ham, (to glaze,) <a href="#Page_132">132</a>.</li> - -<li>Ham, (Westphalia,) to imitate, <a href="#Page_131">131</a>.</li> - -<li>Ham, to boil, <a href="#Page_124">124</a>.</li> - -<li>Ham, to broil, <a href="#Page_123">123</a>.</li> - -<li>Ham, to roast, <a href="#Page_126">126</a>.</li> - -<li>Hare or rabbit soup, <a href="#Page_28">28</a>.</li> - -<li>Hare, to roast, <a href="#Page_137">137</a>.</li> - -<li>Harvey's sauce, <a href="#Page_173">173</a>.</li> - -<li>Hashed veal, <a href="#Page_480">480</a>.</li> - -<li>Herbs, to dry, <a href="#Page_436">436</a>.</li> - -<li>Hoe cake, <a href="#Page_445">445</a>.</li> - -<li>Hominy, to boil, <a href="#Page_192">192</a>.</li> - -<li>Honey cake, <a href="#Page_356">356</a>.</li> - -<li>Honey ginger-cake, <a href="#Page_449">449</a>.</li> - -<li>Honey paste for the hands, <a href="#Page_449">449</a>.</li> - -<li>Horseradish vinegar, <a href="#Page_180">180</a>.</li> - -<li>Huckleberry cake, <a href="#Page_350">350</a>.</li> - -<li>Hungary water, <a href="#Page_424">424</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_I" name="IX3_I"></a>Ice cream, (almond,) <a href="#Page_326">326</a>.</li> - -<li>Ice cream, (common,) <a href="#Page_451">451</a>.</li> - -<li>Ice cream, (lemon,) <a href="#Page_322">322</a>.</li> - -<li>Ice cream, (pine apple,) <a href="#Page_325">325</a>.</li> - -<li>Ice cream, (raspberry,) <a href="#Page_325">325</a>.</li> - -<li>Ice cream, (strawberry,) <a href="#Page_325">325</a>.</li> - -<li>Ice cream, (vanilla,) <a href="#Page_325">325</a>.</li> - -<li>Ice lemonade, <a href="#Page_326">326</a>.</li> - -<li>Ice orangeade, <a href="#Page_326">326</a>.</li> - -<li>Icing for cakes, <a href="#Page_338">338</a>.</li> - -<li>Indian batter cakes, <a href="#Page_368">368</a>.</li> - -<li>Indian corn, to boil, <a href="#Page_192">192</a>.</li> - -<li>Indian dumplings, <a href="#Page_310">310</a>.</li> - -<li>Indian flappers, <a href="#Page_369">369</a>.</li> - -<li>Indian loaf cake, <a href="#Page_444">444</a>.</li> - -<li>Indian muffins, <a href="#Page_369">369</a>.</li> - -<li>Indian mush cakes, <a href="#Page_368">368</a>.</li> - -<li>Indian mush, <a href="#Page_301">301</a>.</li> - -<li>Indian pound cake, <a href="#Page_340">340</a>.</li> - -<li>Indian pudding without eggs, <a href="#Page_303">303</a>.</li> - -<li>Indian pudding, baked, <a href="#Page_302">302</a>.</li> - -<li>Indian pudding, boiled, <a href="#Page_302">302</a>.</li> - -<li>Italian Cream, <a href="#Page_332">332</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_J" name="IX3_J"></a>Jaune-mange, <a href="#Page_329">329</a>.</li> - -<li>Jelly cake, <a href="#Page_344">344</a>.</li> - -<li>Johnny cake, <a href="#Page_369">369</a>.</li> - -<li>Julienne (à la) soup, <a href="#Page_23">23</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_K" name="IX3_K"></a>Keeping meat, &c., in summer, <a href="#Page_502">502</a>.</li> - -<li>Kid, to roast, <a href="#Page_136">136</a>.</li> - -<li>Kisses, <a href="#Page_354">354</a>.</li> - -<li>Kitchen pepper, <a href="#Page_182">182</a>.</li> - -<li>Kitchiner's fish-sauce, <a href="#Page_172">172</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_L" name="IX3_L"></a>Lady cake, <a href="#Page_342">342</a>.</li> - -<li>Lamb, to roast, <a href="#Page_112">112</a>.</li> - -<li>Larding, <a href="#Page_160">160</a>.</li> - -<li>Laudanum, antidote to, <a href="#Page_422">422</a>.</li> - -<li>Lavender water, <a href="#Page_423">423</a>.</li> - -<li>Lavender, compound, <a href="#Page_421">421</a>.</li> - -<li>Lead water, <a href="#Page_420">420</a>.</li> - -<li>Lemon brandy, <a href="#Page_402">402</a>.</li> - -<li>Lemon catchup, <a href="#Page_177">177</a>.</li> - -<li>Lemon cordial, <a href="#Page_399">399</a>.</li> - -<li>Lemon cream, <a href="#Page_321">321</a>.</li> - -<li>Lemon custard, <a href="#Page_315">315</a>.</li> - -<li>Lemon drops, <a href="#Page_366">366</a>.</li> - -<li>Lemon juice, to keep, <a href="#Page_408">408</a>.</li> - -<li>Lemon peel, (essence of,) <a href="#Page_408">408</a>.</li> - -<li>Lemon peel, to keep, <a href="#Page_437">437</a>.</li> - -<li>Lemon pudding, <a href="#Page_285">285</a>.</li> - -<li>Lemon syrup, (fine,) <a href="#Page_477">477</a>.</li> - -<li>Lemon syrup, <a href="#Page_398">398</a>.</li> - -<li>Lemon water-ice, <a href="#Page_469">469</a>.</li> - -<li>Lemonade, <a href="#Page_404">404</a>.</li> - -<li>Lemons, preserved, <a href="#Page_241">241</a>.</li> - -<li>Lettuce or salad, to dress, <a href="#Page_203">203</a>.</li> - -<li>Limes, or small lemons, (preserved,) <a href="#Page_473">473</a>.</li> - -<li>Lip salve, <a href="#Page_426">426</a>.</li> - -<li>Liver dumplings, <a href="#Page_310">310</a>.</li> - -<li>Liver puddings, <a href="#Page_128">128</a>.</li> - -<li>Lobster catchup, <a href="#Page_174">174</a>.</li> - -<li>Lobster pie, <a href="#Page_64">64</a>.</li> - -<li>Lobster sauce, <a href="#Page_164">164</a>.</li> - -<li>Lobster soup, <a href="#Page_37">37</a>.</li> - -<li>Lobster, pickled, <a href="#Page_67">67</a>.</li> - -<li>Lobster, potted, <a href="#Page_63">63</a>.</li> - -<li>Lobster, to boil, <a href="#Page_61">61</a>.</li> - -<li>Lobster, to dress cold, <a href="#Page_61">61</a>.</li> - -<li>Lobster, to fricassee, <a href="#Page_62">62</a>.</li> - -<li>Lobster, to stew, <a href="#Page_62">62</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_M" name="IX3_M"></a>Maccaroni soup, (rich,) <a href="#Page_24">24</a>.</li> - -<li>Maccaroni soup, <a href="#Page_24">24</a>.</li> - -<li>Maccaroni, to dress, <a href="#Page_210">210</a>.</li> - -<li>Maccaroon custard, <a href="#Page_318">318</a>.</li> - -<li>Maccaroon ice cream, <a href="#Page_467">467</a>.</li> - -<li>Maccaroons, (almond,) <a href="#Page_351">351</a>.</li> - -<li>Maccaroons, (cocoa-nut,) <a href="#Page_352">352</a>.</li> - -<li>Mackerel, to boil, <a href="#Page_48">48</a>.</li> - -<li>Mackerel, to broil, <a href="#Page_47">47</a>.</li> - -<li>Mangoes, to pickle, <a href="#Page_216">216</a>.</li> - -<li>Marbled veal, <a href="#Page_105">105</a>.</li> - -<li>Marlborough pudding, <a href="#Page_294">294</a>.</li> - -<li>Marmalade cake, <a href="#Page_355">355</a>.</li> - -<li>Mead, <a href="#Page_397">397</a>.</li> - -<li>Meg Merrilies' soup, <a href="#Page_27">27</a>.</li> - -<li>Milk biscuit, <a href="#Page_361">361</a>.</li> - -<li>Milk punch, <a href="#Page_405">405</a>.</li> - -<li>Milk soup, <a href="#Page_25">25</a>.</li> - -<li>Milk toast, <a href="#Page_446">446</a>.</li> - -<li>Mince meat for Lent, <a href="#Page_284">284</a>.</li> - -<li>Mince meat, (very plain,) <a href="#Page_284">284</a>.</li> - -<li>Mince meat, <a href="#Page_283">283</a>.</li> - -<li>Mince pies, <a href="#Page_282">282</a>.</li> - -<li>Minced oysters, <a href="#Page_431">431</a>.</li> - -<li>Mint julep, <a href="#Page_490">490</a>.</li> - -<li>Mint sauce, <a href="#Page_167">167</a>.</li> - -<li>Mock oysters of corn, <a href="#Page_193">193</a>.</li> - -<li>Mock turtle, or calf's head soup, <a href="#Page_30">30</a>.</li> - -<li>Molasses beer, <a href="#Page_392">392</a>.</li> - -<li>Molasses candy, <a href="#Page_365">365</a>.</li> - -<li>Molasses pie, <a href="#Page_489">489</a>.</li> - -<li>Molasses posset, <a href="#Page_407">407</a>.</li> - -<li>Moravian sugar-cake, <a href="#Page_349">349</a>.</li> - -<li>Morella cherries, to pickle, <a href="#Page_217">217</a>.</li> - -<li>Muffins, (common,) <a href="#Page_370">370</a>.</li> - -<li>Muffins, (Indian,) <a href="#Page_369">369</a>.</li> - -<li>Muffins, (water,) <a href="#Page_370">370</a>.</li> - -<li>Mulled cider, <a href="#Page_407">407</a>.</li> - -<li>Mulled wine, <a href="#Page_407">407</a>.</li> - -<li>Mulligatawny soup, <a href="#Page_29">29</a>.</li> - -<li>Mush cakes, <a href="#Page_368">368</a>.</li> - -<li>Mush, (Indian,) to make, <a href="#Page_301">301</a>.</li> - -<li>Mushroom catchup, <a href="#Page_176">176</a>.</li> - -<li>Mushroom sauce, <a href="#Page_166">166</a>.</li> - -<li>Mushroom sweetbreads, <a href="#Page_497">497</a>.</li> - -<li>Mushrooms, to broil, <a href="#Page_202">202</a>.</li> - -<li>Mushrooms, to pickle brown, <a href="#Page_223">223</a>.</li> - -<li>Mushrooms, to pickle white, <a href="#Page_222">222</a>.</li> - -<li>Mushrooms, to stew, <a href="#Page_201">201</a>.</li> - -<li>Musquito bites, remedy for, <a href="#Page_421">421</a>.</li> - -<li>Musquitoes, to keep off, <a href="#Page_500">500</a>.</li> - -<li>Mustard, (common,) <a href="#Page_181">181</a>.</li> - -<li>Mustard, (French,) <a href="#Page_181">181</a>.</li> - -<li>Mustard, (keeping.) <a href="#Page_181">181</a>.</li> - -<li>Mutton broth made quickly, <a href="#Page_415">415</a>.</li> - -<li>Mutton broth, <a href="#Page_414">414</a>.</li> - -<li>Mutton chops, broiled, <a href="#Page_108">108</a>.</li> - -<li>Mutton chops, stewed, <a href="#Page_110">110</a>.</li> - -<li>Mutton cutlets, à la Maintenon, <a href="#Page_109">109</a>.</li> - -<li>Mutton harico, <a href="#Page_111">111</a>.</li> - -<li>Mutton soup, (including cabbage and noodle soups,) <a href="#Page_19">19</a>.</li> - -<li>Mutton, (casserole of,) <a href="#Page_111">111</a>.</li> - -<li>Mutton, (leg of,) stewed, <a href="#Page_111">111</a>.</li> - -<li>Mutton, hashed, <a href="#Page_110">110</a>.</li> - -<li>Mutton, to boil, <a href="#Page_107">107</a>.</li> - -<li>Mutton, to roast, <a href="#Page_106">106</a>.</li> - -<li>Myrtle oranges, to preserve, <a href="#Page_493">493</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_N" name="IX3_N"></a>Nasturtian sauce, <a href="#Page_165">165</a>.</li> - -<li>Nasturtians, to pickle, <a href="#Page_217">217</a>.</li> - -<li>New York cookies, <a href="#Page_360">360</a>.</li> - -<li>Normandy soup, <a href="#Page_482">482</a>.</li> - -<li>Nougat, <a href="#Page_365">365</a>.</li> - -<li>Noyau, <a href="#Page_402">402</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_O" name="IX3_O"></a>Oatmeal gruel, <a href="#Page_413">413</a>.</li> - -<li>Ochra soup, <a href="#Page_32">32</a>.</li> - -<li>Oil of flowers, <a href="#Page_425">425</a>.</li> - -<li>Omelet soufflé, <a href="#Page_209">209</a>.</li> - -<li>Omelet, (plain,) <a href="#Page_209">209</a>.</li> - -<li>Onion sauce, (brown,) <a href="#Page_166">166</a>.</li> - -<li>Onion sauce, (white,) <a href="#Page_166">166</a>.</li> - -<li>Onion soup, <a href="#Page_416">416</a>.</li> - -<li>Onions, pickled white, <a href="#Page_222">222</a>.</li> - -<li>Onions, to boil, <a href="#Page_198">198</a>.</li> - -<li>Onions, to fry, <a href="#Page_199">199</a>.</li> - -<li>Onions, to pickle, <a href="#Page_221">221</a>.</li> - -<li>Onions, to roast, <a href="#Page_198">198</a>.</li> - -<li>Orange cake, <a href="#Page_456">456</a>.</li> - -<li>Orange cream, <a href="#Page_321">321</a>.</li> - -<li>Orange drops, <a href="#Page_476">476</a>.</li> - -<li>Orange jelly, <a href="#Page_243">243</a>.</li> - -<li>Orange marmalade, <a href="#Page_243">243</a>.</li> - -<li>Orange pudding, <a href="#Page_285">285</a>.</li> - -<li>Orange water-ice, <a href="#Page_468">468</a>.</li> - -<li>Orangeade, <a href="#Page_404">404</a>.</li> - -<li>Orgeat, <a href="#Page_403">403</a>.</li> - -<li>Ortolans, to roast, <a href="#Page_159">159</a>.</li> - -<li>Ox-tail soup, <a href="#Page_32">32</a>.</li> - -<li>Oyster catchup, <a href="#Page_185">185</a>.</li> - -<li>Oyster fritters, <a href="#Page_59">59</a>.</li> - -<li>Oyster pie, <a href="#Page_60">60</a>.</li> - -<li>Oyster Sauce, <a href="#Page_170">170</a>.</li> - -<li>Oyster soup, (plain,) <a href="#Page_38">38</a>.</li> - -<li>Oyster soup, <a href="#Page_38">38</a>.</li> - -<li>Oysters, (fine stewed,) <a href="#Page_487">487</a>.</li> - -<li>Oysters, (spiced,) <a href="#Page_488">488</a>.</li> - -<li>Oysters, fried, <a href="#Page_57">57</a>.</li> - -<li>Oysters, minced, <a href="#Page_431">431</a>.</li> - -<li>Oysters, pickled for keeping, <a href="#Page_228">228</a>.</li> - -<li>Oysters, pickled, <a href="#Page_57">57</a>.</li> - -<li>Oysters, scolloped, <a href="#Page_58">58</a>.</li> - -<li>Oysters, stewed, <a href="#Page_59">59</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_P" name="IX3_P"></a>Panada, (chicken,) <a href="#Page_416">416</a>.</li> - -<li>Panada, <a href="#Page_413">413</a>.</li> - -<li>Pancake ham, <a href="#Page_497">497</a>.</li> - -<li>Pancakes, (plain,) <a href="#Page_312">312</a>.</li> - -<li>Pancakes, (sweetmeat,) <a href="#Page_313">313</a>.</li> - -<li>Parsley sauce, <a href="#Page_168">168</a>.</li> - -<li>Parsley, to pickle, <a href="#Page_215">215</a>.</li> - -<li>Parsnips, to boil, <a href="#Page_190">190</a>.</li> - -<li>Partridges, to roast another way, <a href="#Page_158">158</a>.</li> - -<li>Partridges, to roast, <a href="#Page_158">158</a>.</li> - -<li>Paste, (dripping,) <a href="#Page_275">275</a>.</li> - -<li>Paste, (fine puff,) <a href="#Page_276">276</a>.</li> - -<li>Paste, (lard,) <a href="#Page_275">275</a>.</li> - -<li>Paste, (potato,) <a href="#Page_276">276</a>.</li> - -<li>Paste, (suet,) <a href="#Page_274">274</a>.</li> - -<li>Paste, (sweet,) <a href="#Page_277">277</a>.</li> - -<li>Paste, (the best plain,) <a href="#Page_272">272</a>.</li> - -<li>Peach cordial, <a href="#Page_401">401</a>.</li> - -<li>Peach jelly, <a href="#Page_247">247</a>.</li> - -<li>Peach kernels, <a href="#Page_437">437</a>.</li> - -<li>Peach leather, <a href="#Page_271">271</a>.</li> - -<li>Peach mangoes, <a href="#Page_440">440</a>.</li> - -<li>Peach marmalade, <a href="#Page_246">246</a>.</li> - -<li>Peach sauce, <a href="#Page_169">169</a>.</li> - -<li>Peach water-ice, <a href="#Page_470">470</a>.</li> - -<li>Peaches for common use, <a href="#Page_245">245</a>.</li> - -<li>Peaches, (dried,) <a href="#Page_248">248</a>.</li> - -<li>Peaches, (in brandy,) <a href="#Page_245">245</a>.</li> - -<li>Peaches, (to keep,) <a href="#Page_495">495</a>.</li> - -<li>Peaches, to pickle, <a href="#Page_217">217</a>.</li> - -<li>Peaches, to preserve, <a href="#Page_244">244</a>.</li> - -<li>Pearlash, to keep, <a href="#Page_430">430</a>.</li> - -<li>Pears, to bake, <a href="#Page_259">259</a>.</li> - -<li>Pears, to preserve, <a href="#Page_259">259</a>.</li> - -<li>Peas soup, (green,) <a href="#Page_34">34</a>.</li> - -<li>Peas soup, <a href="#Page_34">34</a>.</li> - -<li>Peas, (green,) to boil, <a href="#Page_198">198</a>.</li> - -<li>Pepper pot, <a href="#Page_87">87</a>.</li> - -<li>Peppermint drops, <a href="#Page_366">366</a>.</li> - -<li>Peppers, (green,) to pickle, <a href="#Page_214">214</a>, <a href="#Page_218">218</a>.</li> - -<li>Peppers, (green,) to preserve, <a href="#Page_238">238</a>.</li> - -<li>Perch, to fry, <a href="#Page_52">52</a>.</li> - -<li>Pheasants, to roast another way, <a href="#Page_158">158</a>.</li> - -<li>Pheasants, to roast, <a href="#Page_158">158</a>.</li> - -<li>Pickle, (East India,) <a href="#Page_227">227</a>.</li> - -<li>Pie crust, (common,) <a href="#Page_274">274</a>.</li> - -<li>Pies, (apple and other,) <a href="#Page_281">281</a>.</li> - -<li>Pies, (standing,) <a href="#Page_280">280</a>.</li> - -<li>Pies, <a href="#Page_279">279</a>.</li> - -<li>Pig's feet and ears, soused, <a href="#Page_131">131</a>.</li> - -<li>Pig, to roast, <a href="#Page_115">115</a>.</li> - -<li>Pigeon or chicken dumplings, <a href="#Page_309">309</a>.</li> - -<li>Pigeon pie, <a href="#Page_157">157</a>.</li> - -<li>Pigeons, to roast, <a href="#Page_156">156</a>.</li> - -<li>Pilau, <a href="#Page_147">147</a>.</li> - -<li>Pine-apple ice cream, <a href="#Page_325">325</a>.</li> - -<li>Pine-apple marmalade, <a href="#Page_476">476</a>.</li> - -<li>Pine-apple water-ice, <a href="#Page_470">470</a>.</li> - -<li>Pine-apple-ade, <a href="#Page_410">410</a>.</li> - -<li>Pine-apples, to preserve, <a href="#Page_240">240</a>.</li> - -<li>Pine-apples,(fresh,) to prepare for eating, <a href="#Page_241">241</a>.</li> - -<li>Pink champagne jelly, <a href="#Page_452">452</a>.</li> - -<li>Pink sauce, <a href="#Page_173">173</a>.</li> - -<li>Plovers, to roast, <a href="#Page_159">159</a>.</li> - -<li>Plum charlotte, <a href="#Page_321">321</a>.</li> - -<li>Plum pudding, baked, <a href="#Page_303">303</a>.</li> - -<li>Plum pudding, boiled, <a href="#Page_304">304</a>.</li> - -<li>Plums for common use, <a href="#Page_258">258</a>.</li> - -<li>Plums, (green gage,) to preserve, <a href="#Page_256">256</a>.</li> - -<li>Plums, to preserve, <a href="#Page_257">257</a>.</li> - -<li>Plums,(egg,) to preserve whole, <a href="#Page_258">258</a>.</li> - -<li>Poke, to boil, <a href="#Page_200">200</a>.</li> - -<li>Pomatum, (soft,) <a href="#Page_426">426</a>.</li> - -<li>Pork and beans, <a href="#Page_120">120</a>.</li> - -<li>Pork cheese, <a href="#Page_130">130</a>.</li> - -<li>Pork cutlets, <a href="#Page_121">121</a>.</li> - -<li>Pork pie, <a href="#Page_122">122</a>.</li> - -<li>Pork steaks, <a href="#Page_120">120</a>.</li> - -<li>Pork, (corned,) to boil, <a href="#Page_118">118</a>.</li> - -<li>Pork, (leg of,) to roast, <a href="#Page_116">116</a>.</li> - -<li>Pork, (loin of,) to roast, <a href="#Page_117">117</a>.</li> - -<li>Pork, (middling piece,) to roast, <a href="#Page_117">117</a>.</li> - -<li>Pork, (pickled,) to boil with peas pudding, <a href="#Page_119">119</a>.</li> - -<li>Pork, to stew, <a href="#Page_118">118</a>.</li> - -<li>Port wine jelly, <a href="#Page_412">412</a>.</li> - -<li>Pot pie, (apple,) <a href="#Page_434">434</a>.</li> - -<li>Pot pie, <a href="#Page_145">145</a>.</li> - -<li>Potato pudding, <a href="#Page_289">289</a>.</li> - -<li>Potato snow, <a href="#Page_185">185</a>.</li> - -<li>Potato yeast, <a href="#Page_446">446</a>.</li> - -<li>Potatoes, roasted, <a href="#Page_185">185</a>.</li> - -<li>Potatoes, to boil, <a href="#Page_183">183</a>.</li> - -<li>Potatoes, to fry, <a href="#Page_185">185</a>.</li> - -<li>Poultry, (to draw, &c.,) <a href="#Page_494">494</a>.</li> - -<li>Pound cake, <a href="#Page_339">339</a>.</li> - -<li>Prawns, to boil, <a href="#Page_64">64</a>.</li> - -<li>Prune pudding, <a href="#Page_296">296</a>.</li> - -<li>Pudding catchup, <a href="#Page_435">435</a>.</li> - -<li>Pumpkin chips, <a href="#Page_238">238</a>.</li> - -<li>Pumpkin pie, (New England,) <a href="#Page_464">464</a>.</li> - -<li>Pumpkin pudding, <a href="#Page_288">288</a>.</li> - -<li>Pumpkin yeast, <a href="#Page_378">378</a>.</li> - -<li>Pumpkin, to boil, <a href="#Page_191">191</a>.</li> - -<li>Punch, (fine milk,) <a href="#Page_405">405</a>.</li> - -<li>Punch, (frozen,) <a href="#Page_405">405</a>.</li> - -<li>Punch, (milk,) <a href="#Page_405">405</a>.</li> - -<li>Punch, (regent's,) <a href="#Page_405">405</a>.</li> - -<li>Punch, (Roman,) <a href="#Page_405">405</a>.</li> - -<li>Punch, <a href="#Page_404">404</a>.</li> - -<li>Pyramid of tarts, <a href="#Page_280">280</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_Q" name="IX3_Q"></a>Quails, to roast, <a href="#Page_158">158</a>.</li> - -<li>Queen cake, <a href="#Page_341">341</a>.</li> - -<li>Quin's sauce for fish, <a href="#Page_172">172</a>.</li> - -<li>Quince cheese, <a href="#Page_251">251</a>.</li> - -<li>Quince cordial, <a href="#Page_400">400</a>.</li> - -<li>Quince jelly, <a href="#Page_250">250</a>.</li> - -<li>Quince marmalade, <a href="#Page_250">250</a>.</li> - -<li>Quince pudding, <a href="#Page_285">285</a>.</li> - -<li>Quinces, preserved, <a href="#Page_248">248</a>.</li> - -<li>Quinces, to preserve whole, <a href="#Page_249">249</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_R" name="IX3_R"></a>Rabbits, fricasseed, <a href="#Page_138">138</a>.</li> - -<li>Rabbits, to fry, <a href="#Page_139">139</a>.</li> - -<li>Rabbits, to stew, <a href="#Page_138">138</a>.</li> - -<li>Radish pods, to pickle, <a href="#Page_215">215</a>.</li> - -<li>Radishes, to prepare for table, <a href="#Page_204">204</a>.</li> - -<li>Raspberries, to preserve, <a href="#Page_262">262</a>.</li> - -<li>Raspberry charlotte, <a href="#Page_320">320</a>.</li> - -<li>Raspberry cordial, <a href="#Page_180">180</a>.</li> - -<li>Raspberry ice-cream, <a href="#Page_325">325</a>.</li> - -<li>Raspberry jam, <a href="#Page_263">263</a>.</li> - -<li>Raspberry vinegar, <a href="#Page_180">180</a>.</li> - -<li>Raspberry water-ice, <a href="#Page_469">469</a>.</li> - -<li>Raspberry wine, <a href="#Page_395">395</a>.</li> - -<li>Ratafia, <a href="#Page_403">403</a>.</li> - -<li>Raw egg, <a href="#Page_419">419</a>.</li> - -<li>Reed birds, to roast, <a href="#Page_159">159</a>.</li> - -<li>Rennet whey, <a href="#Page_415">415</a>.</li> - -<li>Rhubarb jam, <a href="#Page_271">271</a>.</li> - -<li>Rhubarb tarts, <a href="#Page_282">282</a>.</li> - -<li>Rice cakes, <a href="#Page_372">372</a>.</li> - -<li>Rice custard, <a href="#Page_314">314</a>.</li> - -<li>Rice dumplings, <a href="#Page_308">308</a>.</li> - -<li>Rice flummery, <a href="#Page_433">433</a>.</li> - -<li>Rice jelly, <a href="#Page_412">412</a>.</li> - -<li>Rice milk, (ground,) <a href="#Page_414">414</a>.</li> - -<li>Rice milk, <a href="#Page_293">293</a>.</li> - -<li>Rice pudding, (farmer's,) <a href="#Page_293">293</a>.</li> - -<li>Rice pudding, (ground,) <a href="#Page_291">291</a>.</li> - -<li>Rice pudding, (plain,) <a href="#Page_292">292</a>.</li> - -<li>Rice pudding, (plum,) <a href="#Page_292">292</a>.</li> - -<li>Rice pudding, boiled, <a href="#Page_293">293</a>.</li> - -<li>Rice, to boil for curry, <a href="#Page_146">146</a>.</li> - -<li>Rice, to boil, <a href="#Page_202">202</a>.</li> - -<li>Ringworms, remedy for, <a href="#Page_421">421</a>.</li> - -<li>Rock cake, <a href="#Page_449">449</a>.</li> - -<li>Rock-fish, to boil, <a href="#Page_51">51</a>.</li> - -<li>Rock-fish, to pickle, <a href="#Page_52">52</a>.</li> - -<li>Rolls, (common,) <a href="#Page_373">373</a>.</li> - -<li>Rolls, (French,) <a href="#Page_373">373</a>.</li> - -<li>Rose brandy, <a href="#Page_402">402</a>.</li> - -<li>Rose cordial, <a href="#Page_399">399</a>.</li> - -<li>Rose vinegar, <a href="#Page_424">424</a>.</li> - -<li>Rusk, <a href="#Page_361">361</a>.</li> - -<li>Russian or Swedish turnip, to boil, <a href="#Page_190">190</a>.</li> - -<li>Rye and Indian bread, <a href="#Page_377">377</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_S" name="IX3_S"></a>Sago pudding, <a href="#Page_290">290</a>.</li> - -<li>Sago, <a href="#Page_412">412</a>.</li> - -<li>Salad, to dress, <a href="#Page_203">203</a>.</li> - -<li>Sally Lunn cake, <a href="#Page_371">371</a>.</li> - -<li>Salmon steaks, <a href="#Page_45">45</a>.</li> - -<li>Salmon, (fresh,) to bake in slices, <a href="#Page_44">44</a>.</li> - -<li>Salmon, (fresh,) to bake whole, <a href="#Page_44">44</a>.</li> - -<li>Salmon, (fresh,) to boil, <a href="#Page_43">43</a>.</li> - -<li>Salmon, (pickled,) <a href="#Page_45">45</a>.</li> - -<li>Salmon, (smoked,) <a href="#Page_46">46</a>.</li> - -<li>Salsify, to dress, <a href="#Page_195">195</a>.</li> - -<li>Salt pork, (to stew,) <a href="#Page_504">504</a>.</li> - -<li>Sandwiches, (ham,) <a href="#Page_123">123</a>.</li> - -<li>Sangaree, <a href="#Page_407">407</a>.</li> - -<li>Sassafras beer, <a href="#Page_392">392</a>.</li> - -<li>Sassafras mead, <a href="#Page_478">478</a>.</li> - -<li>Sausage meat, (common,) <a href="#Page_129">129</a>.</li> - -<li>Sausages, (Bologna,) <a href="#Page_130">130</a>.</li> - -<li>Sausages, (fine,) <a href="#Page_129">129</a>.</li> - -<li>Savoy biscuits, <a href="#Page_351">351</a>.</li> - -<li>Scented bags, <a href="#Page_428">428</a>.</li> - -<li>Scotch cake, <a href="#Page_356">356</a>.</li> - -<li>Scotch queen-cake, <a href="#Page_356">356</a>.</li> - -<li>Scotch sauce for fish, <a href="#Page_171">171</a>.</li> - -<li>Sea bass or black-fish, boiled, <a href="#Page_52">52</a>.</li> - -<li>Sea bass, fried, <a href="#Page_54">54</a>.</li> - -<li>Sea catchup, <a href="#Page_178">178</a>.</li> - -<li>Sea kale, to boil, <a href="#Page_199">199</a>.</li> - -<li>Secrets, <a href="#Page_355">355</a>.</li> - -<li>Seidlitz powders, <a href="#Page_419">419</a>.</li> - -<li>Shad, (broiled,) <a href="#Page_503">503</a>.</li> - -<li>Shad, baked, <a href="#Page_50">50</a>.</li> - -<li>Shad, to fry, <a href="#Page_51">51</a>.</li> - -<li>Shalot vinegar, <a href="#Page_180">180</a>.</li> - -<li>Shells, <a href="#Page_278">278</a>.</li> - -<li>Sherry Cobler, <a href="#Page_406">406</a>.</li> - -<li>Short cakes, <a href="#Page_371">371</a>.</li> - -<li>Shrewsbury cake, <a href="#Page_433">433</a>.</li> - -<li>Shrub, (cherry,) <a href="#Page_398">398</a>.</li> - -<li>Shrub, (currant,) <a href="#Page_397">397</a>.</li> - -<li>Shrub, (fox-grape,) <a href="#Page_397">397</a>.</li> - -<li>Smelts, to fry, <a href="#Page_431">431</a>.</li> - -<li>Snipes, to roast, <a href="#Page_157">157</a>.</li> - -<li>Snowball custard, <a href="#Page_315">315</a>.</li> - -<li>Soda biscuit, <a href="#Page_371">371</a>.</li> - -<li>Soda water, <a href="#Page_419">419</a>.</li> - -<li>Soup à la Lucy, <a href="#Page_489">489</a>.</li> - -<li>Sour milk, <a href="#Page_455">455</a>.</li> - -<li>Spanish buns, <a href="#Page_343">343</a>.</li> - -<li>Spinach and eggs, <a href="#Page_188">188</a>.</li> - -<li>Spinach, to boil, <a href="#Page_188">188</a>.</li> - -<li>Sponge cake, <a href="#Page_345">345</a>.</li> - -<li>Spruce beer, <a href="#Page_391">391</a>.</li> - -<li>Squash pudding, <a href="#Page_288">288</a>.</li> - -<li>Squash, (winter,) to boil, <a href="#Page_191">191</a>.</li> - -<li>Squashes or cymlings, to boil, <a href="#Page_191">191</a>.</li> - -<li>Strawberries, (to keep,) <a href="#Page_494">494</a>.</li> - -<li>Strawberries, preserved, <a href="#Page_267">267</a>.</li> - -<li>Strawberry cordial, <a href="#Page_400">400</a>.</li> - -<li>Strawberry ice-cream, <a href="#Page_325">325</a>.</li> - -<li>Strawberry water-ice, <a href="#Page_469">469</a>.</li> - -<li>Sturgeon cutlets, <a href="#Page_54">54</a>.</li> - -<li>Suet pudding, <a href="#Page_300">300</a>.</li> - -<li>Sugar biscuit, <a href="#Page_360">360</a>.</li> - -<li>Sugar syrup, clarified, <a href="#Page_232">232</a>.</li> - -<li>Sweet basil vinegar, <a href="#Page_179">179</a>.</li> - -<li>Sweet jars, <a href="#Page_428">428</a>.</li> - -<li>Sweet potato pudding, <a href="#Page_289">289</a>.</li> - -<li>Sweet potatoes, (compote of,) <a href="#Page_497">497</a>.</li> - -<li>Sweet potatoes, boiled, <a href="#Page_186">186</a>.</li> - -<li>Sweet potatoes, fried, <a href="#Page_186">186</a>.</li> - -<li>Sweet sauce, (cold,) <a href="#Page_170">170</a>.</li> - -<li>Sweetbreads, larded, <a href="#Page_104">104</a>.</li> - -<li>Sweetbreads, to broil, <a href="#Page_432">432</a>.</li> - -<li>Sweetbreads, to roast, <a href="#Page_104">104</a>.</li> - -<li>Syllabub or whipt cream, <a href="#Page_318">318</a>.</li> - -<li>Syllabub, (country,) <a href="#Page_319">319</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_T" name="IX3_T"></a>Tamarind water, <a href="#Page_417">417</a>.</li> - -<li>Tapioca, <a href="#Page_412">412</a>.</li> - -<li>Tarragon vinegar, <a href="#Page_179">179</a>.</li> - -<li>Tea, to make, <a href="#Page_388">388</a>.</li> - -<li>Tennessee muffins, <a href="#Page_445">445</a>.</li> - -<li>Terrapins, <a href="#Page_66">66</a>.</li> - -<li>Thieves' vinegar, <a href="#Page_424">424</a>.</li> - -<li>Toast and water, <a href="#Page_417">417</a>.</li> - -<li>Toast, (to make,) <a href="#Page_505">505</a>.</li> - -<li>Tomata catchup, (fine,) <a href="#Page_479">479</a>.</li> - -<li>Tomata catchup, <a href="#Page_177">177</a>.</li> - -<li>Tomata honey, <a href="#Page_441">441</a>.</li> - -<li>Tomata pickles, (green,) <a href="#Page_480">480</a>.</li> - -<li>Tomata pickles, (red,) <a href="#Page_480">480</a>.</li> - -<li>Tomata soup, <a href="#Page_483">483</a>.</li> - -<li>Tomata soy, <a href="#Page_224">224</a>.</li> - -<li>Tomatas, (broiled,) <a href="#Page_441">441</a>.</li> - -<li>Tomatas, (preserved,) <a href="#Page_441">441</a>.</li> - -<li>Tomatas, to bake, <a href="#Page_200">200</a>.</li> - -<li>Tomatas, to keep, <a href="#Page_437">437</a>.</li> - -<li>Tomatas, to pickle, <a href="#Page_223">223</a>.</li> - -<li>Tomatas, to stew, <a href="#Page_200">200</a>.</li> - -<li>Tongue, (salted or pickled,) to boil, <a href="#Page_89">89</a>.</li> - -<li>Tongue, (smoked,) to boil, <a href="#Page_88">88</a>.</li> - -<li>Trifle, <a href="#Page_319">319</a>.</li> - -<li>Tripe and oysters, <a href="#Page_87">87</a>.</li> - -<li>Tripe, to boil, <a href="#Page_86">86</a>.</li> - -<li>Tripe, to fry, <a href="#Page_87">87</a>.</li> - -<li>Trout, to boil, <a href="#Page_54">54</a>.</li> - -<li>Trout, to fry, <a href="#Page_53">53</a>.</li> - -<li>Turkey, to boil, <a href="#Page_156">156</a>.</li> - -<li>Turkey, to roast, <a href="#Page_154">154</a>.</li> - -<li>Turkish sherbet, <a href="#Page_408">408</a>.</li> - -<li>Turnips, to boil, <a href="#Page_189">189</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_U" name="IX3_U"></a>Union pudding, <a href="#Page_490">490</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_V" name="IX3_V"></a>Veal cutlets, <a href="#Page_97">97</a>.</li> - -<li>Veal or chicken tea, <a href="#Page_414">414</a>.</li> - -<li>Veal patties, <a href="#Page_99">99</a>.</li> - -<li>Veal pie, <a href="#Page_99">99</a>.</li> - -<li>Veal soup, (rich,) <a href="#Page_21">21</a>.</li> - -<li>Veal soup, <a href="#Page_21">21</a>.</li> - -<li>Veal steaks, <a href="#Page_98">98</a>.</li> - -<li>Veal, (breast of,) to roast, <a href="#Page_94">94</a>.</li> - -<li>Veal, (breast of,) to stew, <a href="#Page_95">95</a>.</li> - -<li>Veal, (fillet of,) to roast, <a href="#Page_94">94</a>.</li> - -<li>Veal, (fillet of,) to stew, <a href="#Page_96">96</a>.</li> - -<li>Veal, (knuckle of,) to stew, <a href="#Page_96">96</a>.</li> - -<li>Veal, (loin of,) to roast, <a href="#Page_93">93</a>.</li> - -<li>Veal, (minced,) <a href="#Page_98">98</a>.</li> - -<li>Vegetable soup, <a href="#Page_416">416</a>.</li> - -<li>Venison hams, <a href="#Page_136">136</a>.</li> - -<li>Venison pasty, <a href="#Page_135">135</a>.</li> - -<li>Venison soup, <a href="#Page_28">28</a>.</li> - -<li>Venison steaks, <a href="#Page_135">135</a>.</li> - -<li>Venison, (cold,) to hash, <a href="#Page_134">134</a>.</li> - -<li>Venison, to roast, <a href="#Page_133">133</a>.</li> - -<li>Vermicelli soup, <a href="#Page_25">25</a>.</li> - -<li>Vinegar (cider,) <a href="#Page_409">409</a>.</li> - -<li>Vinegar, (sugar,) <a href="#Page_410">410</a>.</li> - -<li>Vinegar, (white,) <a href="#Page_409">409</a>.</li> - -<li>Violet perfume, <a href="#Page_429">429</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_W" name="IX3_W"></a>Wafer cakes, <a href="#Page_357">357</a>.</li> - -<li>Waffles, <a href="#Page_359">359</a>.</li> - -<li>Walnut catchup, <a href="#Page_175">175</a>.</li> - -<li>Walnuts, pickled black, <a href="#Page_219">219</a>.</li> - -<li>Walnuts, pickled green, <a href="#Page_221">221</a>.</li> - -<li>Walnuts, pickled white, <a href="#Page_220">220</a>.</li> - -<li>Warm slaw, <a href="#Page_226">226</a>.</li> - -<li>Warts, remedy for, <a href="#Page_421">421</a>.</li> - -<li>Washington cake, <a href="#Page_347">347</a>.</li> - -<li>Water souchy, <a href="#Page_41">41</a>.</li> - -<li>Watermelon rind, to preserve, <a href="#Page_237">237</a>.</li> - -<li>Welsh rabbit, <a href="#Page_387">387</a>.</li> - -<li>White soup, (rich,) <a href="#Page_26">26</a>.</li> - -<li>Wine jelly, <a href="#Page_406">406</a>.</li> - -<li>Wine sauce, <a href="#Page_169">169</a>.</li> - -<li>Wine whey, <a href="#Page_415">415</a>.</li> - -<li>Wonders or crullers, <a href="#Page_357">357</a>.</li> - -<li>Woodcocks, to roast, <a href="#Page_159">159</a>.</li> -</ul> - - -<ul class="IX"> -<li><a id="IX3_Y" name="IX3_Y"></a>Yam pudding, <a href="#Page_289">289</a>.</li> - -<li>Yeast, (bakers',) <a href="#Page_379">379</a>.</li> - -<li>Yeast, (bran,) <a href="#Page_378">378</a>.</li> - -<li>Yeast, (common,) <a href="#Page_377">377</a>.</li> - -<li>Yeast, (patent,) <a href="#Page_435">435</a>.</li> - -<li>Yeast, (pumpkin,) <a href="#Page_378">378</a>.</li> -</ul> -</div> - - - - - - - - - - - - -<pre> - - - - - -End of Project Gutenberg's Miss Leslie's Complete Cookery, by Eliza Leslie - -*** END OF THIS PROJECT GUTENBERG EBOOK MISS LESLIE'S COMPLETE COOKERY *** - -***** This file should be named 60025-h.htm or 60025-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/0/0/2/60025/ - -Produced by Julia Miller, Gemma J. Wright and the Online -Distributed Proofreading Team at http://www.pgdp.net (This -file was produced from images generously made available -by The Internet Archive/American Libraries.) - - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. Project Gutenberg is a registered trademark, -and may not be used if you charge for the eBooks, unless you receive -specific permission. If you do not charge anything for copies of this -eBook, complying with the rules is very easy. You may use this eBook -for nearly any purpose such as creation of derivative works, reports, -performances and research. They may be modified and printed and given -away--you may do practically ANYTHING in the United States with eBooks -not protected by U.S. copyright law. Redistribution is subject to the -trademark license, especially commercial redistribution. - -START: FULL LICENSE - -THE FULL PROJECT GUTENBERG LICENSE -PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK - -To protect the Project Gutenberg-tm mission of promoting the free -distribution of electronic works, by using or distributing this work -(or any other work associated in any way with the phrase "Project -Gutenberg"), you agree to comply with all the terms of the Full -Project Gutenberg-tm License available with this file or online at -www.gutenberg.org/license. - -Section 1. General Terms of Use and Redistributing Project -Gutenberg-tm electronic works - -1.A. By reading or using any part of this Project Gutenberg-tm -electronic work, you indicate that you have read, understand, agree to -and accept all the terms of this license and intellectual property -(trademark/copyright) agreement. If you do not agree to abide by all -the terms of this agreement, you must cease using and return or -destroy all copies of Project Gutenberg-tm electronic works in your -possession. If you paid a fee for obtaining a copy of or access to a -Project Gutenberg-tm electronic work and you do not agree to be bound -by the terms of this agreement, you may obtain a refund from the -person or entity to whom you paid the fee as set forth in paragraph -1.E.8. - -1.B. "Project Gutenberg" is a registered trademark. It may only be -used on or associated in any way with an electronic work by people who -agree to be bound by the terms of this agreement. There are a few -things that you can do with most Project Gutenberg-tm electronic works -even without complying with the full terms of this agreement. See -paragraph 1.C below. There are a lot of things you can do with Project -Gutenberg-tm electronic works if you follow the terms of this -agreement and help preserve free future access to Project Gutenberg-tm -electronic works. See paragraph 1.E below. - -1.C. The Project Gutenberg Literary Archive Foundation ("the -Foundation" or PGLAF), owns a compilation copyright in the collection -of Project Gutenberg-tm electronic works. Nearly all the individual -works in the collection are in the public domain in the United -States. If an individual work is unprotected by copyright law in the -United States and you are located in the United States, we do not -claim a right to prevent you from copying, distributing, performing, -displaying or creating derivative works based on the work as long as -all references to Project Gutenberg are removed. Of course, we hope -that you will support the Project Gutenberg-tm mission of promoting -free access to electronic works by freely sharing Project Gutenberg-tm -works in compliance with the terms of this agreement for keeping the -Project Gutenberg-tm name associated with the work. You can easily -comply with the terms of this agreement by keeping this work in the -same format with its attached full Project Gutenberg-tm License when -you share it without charge with others. - -1.D. The copyright laws of the place where you are located also govern -what you can do with this work. Copyright laws in most countries are -in a constant state of change. If you are outside the United States, -check the laws of your country in addition to the terms of this -agreement before downloading, copying, displaying, performing, -distributing or creating derivative works based on this work or any -other Project Gutenberg-tm work. The Foundation makes no -representations concerning the copyright status of any work in any -country outside the United States. - -1.E. Unless you have removed all references to Project Gutenberg: - -1.E.1. The following sentence, with active links to, or other -immediate access to, the full Project Gutenberg-tm License must appear -prominently whenever any copy of a Project Gutenberg-tm work (any work -on which the phrase "Project Gutenberg" appears, or with which the -phrase "Project Gutenberg" is associated) is accessed, displayed, -performed, viewed, copied or distributed: - - This eBook is for the use of anyone anywhere in the United States and - most other parts of the world at no cost and with almost no - restrictions whatsoever. You may copy it, give it away or re-use it - under the terms of the Project Gutenberg License included with this - eBook or online at www.gutenberg.org. If you are not located in the - United States, you'll have to check the laws of the country where you - are located before using this ebook. - -1.E.2. If an individual Project Gutenberg-tm electronic work is -derived from texts not protected by U.S. copyright law (does not -contain a notice indicating that it is posted with permission of the -copyright holder), the work can be copied and distributed to anyone in -the United States without paying any fees or charges. If you are -redistributing or providing access to a work with the phrase "Project -Gutenberg" associated with or appearing on the work, you must comply -either with the requirements of paragraphs 1.E.1 through 1.E.7 or -obtain permission for the use of the work and the Project Gutenberg-tm -trademark as set forth in paragraphs 1.E.8 or 1.E.9. - -1.E.3. If an individual Project Gutenberg-tm electronic work is posted -with the permission of the copyright holder, your use and distribution -must comply with both paragraphs 1.E.1 through 1.E.7 and any -additional terms imposed by the copyright holder. Additional terms -will be linked to the Project Gutenberg-tm License for all works -posted with the permission of the copyright holder found at the -beginning of this work. - -1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm -License terms from this work, or any files containing a part of this -work or any other work associated with Project Gutenberg-tm. - -1.E.5. Do not copy, display, perform, distribute or redistribute this -electronic work, or any part of this electronic work, without -prominently displaying the sentence set forth in paragraph 1.E.1 with -active links or immediate access to the full terms of the Project -Gutenberg-tm License. - -1.E.6. You may convert to and distribute this work in any binary, -compressed, marked up, nonproprietary or proprietary form, including -any word processing or hypertext form. However, if you provide access -to or distribute copies of a Project Gutenberg-tm work in a format -other than "Plain Vanilla ASCII" or other format used in the official -version posted on the official Project Gutenberg-tm web site -(www.gutenberg.org), you must, at no additional cost, fee or expense -to the user, provide a copy, a means of exporting a copy, or a means -of obtaining a copy upon request, of the work in its original "Plain -Vanilla ASCII" or other form. Any alternate format must include the -full Project Gutenberg-tm License as specified in paragraph 1.E.1. - -1.E.7. Do not charge a fee for access to, viewing, displaying, -performing, copying or distributing any Project Gutenberg-tm works -unless you comply with paragraph 1.E.8 or 1.E.9. - -1.E.8. You may charge a reasonable fee for copies of or providing -access to or distributing Project Gutenberg-tm electronic works -provided that - -* You pay a royalty fee of 20% of the gross profits you derive from - the use of Project Gutenberg-tm works calculated using the method - you already use to calculate your applicable taxes. The fee is owed - to the owner of the Project Gutenberg-tm trademark, but he has - agreed to donate royalties under this paragraph to the Project - Gutenberg Literary Archive Foundation. Royalty payments must be paid - within 60 days following each date on which you prepare (or are - legally required to prepare) your periodic tax returns. Royalty - payments should be clearly marked as such and sent to the Project - Gutenberg Literary Archive Foundation at the address specified in - Section 4, "Information about donations to the Project Gutenberg - Literary Archive Foundation." - -* You provide a full refund of any money paid by a user who notifies - you in writing (or by e-mail) within 30 days of receipt that s/he - does not agree to the terms of the full Project Gutenberg-tm - License. You must require such a user to return or destroy all - copies of the works possessed in a physical medium and discontinue - all use of and all access to other copies of Project Gutenberg-tm - works. - -* You provide, in accordance with paragraph 1.F.3, a full refund of - any money paid for a work or a replacement copy, if a defect in the - electronic work is discovered and reported to you within 90 days of - receipt of the work. - -* You comply with all other terms of this agreement for free - distribution of Project Gutenberg-tm works. - -1.E.9. If you wish to charge a fee or distribute a Project -Gutenberg-tm electronic work or group of works on different terms than -are set forth in this agreement, you must obtain permission in writing -from both the Project Gutenberg Literary Archive Foundation and The -Project Gutenberg Trademark LLC, the owner of the Project Gutenberg-tm -trademark. Contact the Foundation as set forth in Section 3 below. - -1.F. - -1.F.1. Project Gutenberg volunteers and employees expend considerable -effort to identify, do copyright research on, transcribe and proofread -works not protected by U.S. copyright law in creating the Project -Gutenberg-tm collection. Despite these efforts, Project Gutenberg-tm -electronic works, and the medium on which they may be stored, may -contain "Defects," such as, but not limited to, incomplete, inaccurate -or corrupt data, transcription errors, a copyright or other -intellectual property infringement, a defective or damaged disk or -other medium, a computer virus, or computer codes that damage or -cannot be read by your equipment. - -1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right -of Replacement or Refund" described in paragraph 1.F.3, the Project -Gutenberg Literary Archive Foundation, the owner of the Project -Gutenberg-tm trademark, and any other party distributing a Project -Gutenberg-tm electronic work under this agreement, disclaim all -liability to you for damages, costs and expenses, including legal -fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT -LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE -PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE -TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE -LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR -INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH -DAMAGE. - -1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a -defect in this electronic work within 90 days of receiving it, you can -receive a refund of the money (if any) you paid for it by sending a -written explanation to the person you received the work from. If you -received the work on a physical medium, you must return the medium -with your written explanation. The person or entity that provided you -with the defective work may elect to provide a replacement copy in -lieu of a refund. If you received the work electronically, the person -or entity providing it to you may choose to give you a second -opportunity to receive the work electronically in lieu of a refund. If -the second copy is also defective, you may demand a refund in writing -without further opportunities to fix the problem. - -1.F.4. Except for the limited right of replacement or refund set forth -in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO -OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT -LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. - -1.F.5. Some states do not allow disclaimers of certain implied -warranties or the exclusion or limitation of certain types of -damages. If any disclaimer or limitation set forth in this agreement -violates the law of the state applicable to this agreement, the -agreement shall be interpreted to make the maximum disclaimer or -limitation permitted by the applicable state law. The invalidity or -unenforceability of any provision of this agreement shall not void the -remaining provisions. - -1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the -trademark owner, any agent or employee of the Foundation, anyone -providing copies of Project Gutenberg-tm electronic works in -accordance with this agreement, and any volunteers associated with the -production, promotion and distribution of Project Gutenberg-tm -electronic works, harmless from all liability, costs and expenses, -including legal fees, that arise directly or indirectly from any of -the following which you do or cause to occur: (a) distribution of this -or any Project Gutenberg-tm work, (b) alteration, modification, or -additions or deletions to any Project Gutenberg-tm work, and (c) any -Defect you cause. - -Section 2. Information about the Mission of Project Gutenberg-tm - -Project Gutenberg-tm is synonymous with the free distribution of -electronic works in formats readable by the widest variety of -computers including obsolete, old, middle-aged and new computers. It -exists because of the efforts of hundreds of volunteers and donations -from people in all walks of life. - -Volunteers and financial support to provide volunteers with the -assistance they need are critical to reaching Project Gutenberg-tm's -goals and ensuring that the Project Gutenberg-tm collection will -remain freely available for generations to come. In 2001, the Project -Gutenberg Literary Archive Foundation was created to provide a secure -and permanent future for Project Gutenberg-tm and future -generations. To learn more about the Project Gutenberg Literary -Archive Foundation and how your efforts and donations can help, see -Sections 3 and 4 and the Foundation information page at -www.gutenberg.org Section 3. Information about the Project Gutenberg -Literary Archive Foundation - -The Project Gutenberg Literary Archive Foundation is a non profit -501(c)(3) educational corporation organized under the laws of the -state of Mississippi and granted tax exempt status by the Internal -Revenue Service. The Foundation's EIN or federal tax identification -number is 64-6221541. Contributions to the Project Gutenberg Literary -Archive Foundation are tax deductible to the full extent permitted by -U.S. federal laws and your state's laws. - -The Foundation's principal office is in Fairbanks, Alaska, with the -mailing address: PO Box 750175, Fairbanks, AK 99775, but its -volunteers and employees are scattered throughout numerous -locations. Its business office is located at 809 North 1500 West, Salt -Lake City, UT 84116, (801) 596-1887. Email contact links and up to -date contact information can be found at the Foundation's web site and -official page at www.gutenberg.org/contact - -For additional contact information: - - Dr. Gregory B. Newby - Chief Executive and Director - gbnewby@pglaf.org - -Section 4. Information about Donations to the Project Gutenberg -Literary Archive Foundation - -Project Gutenberg-tm depends upon and cannot survive without wide -spread public support and donations to carry out its mission of -increasing the number of public domain and licensed works that can be -freely distributed in machine readable form accessible by the widest -array of equipment including outdated equipment. Many small donations -($1 to $5,000) are particularly important to maintaining tax exempt -status with the IRS. - -The Foundation is committed to complying with the laws regulating -charities and charitable donations in all 50 states of the United -States. Compliance requirements are not uniform and it takes a -considerable effort, much paperwork and many fees to meet and keep up -with these requirements. We do not solicit donations in locations -where we have not received written confirmation of compliance. To SEND -DONATIONS or determine the status of compliance for any particular -state visit www.gutenberg.org/donate - -While we cannot and do not solicit contributions from states where we -have not met the solicitation requirements, we know of no prohibition -against accepting unsolicited donations from donors in such states who -approach us with offers to donate. - -International donations are gratefully accepted, but we cannot make -any statements concerning tax treatment of donations received from -outside the United States. U.S. laws alone swamp our small staff. - -Please check the Project Gutenberg Web pages for current donation -methods and addresses. Donations are accepted in a number of other -ways including checks, online payments and credit card donations. To -donate, please visit: www.gutenberg.org/donate - -Section 5. General Information About Project Gutenberg-tm electronic works. - -Professor Michael S. Hart was the originator of the Project -Gutenberg-tm concept of a library of electronic works that could be -freely shared with anyone. For forty years, he produced and -distributed Project Gutenberg-tm eBooks with only a loose network of -volunteer support. - -Project Gutenberg-tm eBooks are often created from several printed -editions, all of which are confirmed as not protected by copyright in -the U.S. unless a copyright notice is included. Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition. - -Most people start at our Web site which has the main PG search -facility: www.gutenberg.org - -This Web site includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. - - - -</pre> - -</body> -</html> diff --git a/old/60025-h/images/beef.png b/old/60025-h/images/beef.png Binary files differdeleted file mode 100644 index 8df53c2..0000000 --- a/old/60025-h/images/beef.png +++ /dev/null diff --git a/old/60025-h/images/beef_thumb.png b/old/60025-h/images/beef_thumb.png Binary files differdeleted file mode 100644 index b55542d..0000000 --- a/old/60025-h/images/beef_thumb.png +++ /dev/null diff --git a/old/60025-h/images/cover.jpg b/old/60025-h/images/cover.jpg Binary files differdeleted file mode 100644 index 6a59c87..0000000 --- a/old/60025-h/images/cover.jpg +++ /dev/null diff --git a/old/60025-h/images/mutton.png b/old/60025-h/images/mutton.png Binary files differdeleted file mode 100644 index d97974e..0000000 --- a/old/60025-h/images/mutton.png +++ /dev/null diff --git a/old/60025-h/images/mutton_thumb.png b/old/60025-h/images/mutton_thumb.png Binary files differdeleted file mode 100644 index 14d1822..0000000 --- a/old/60025-h/images/mutton_thumb.png +++ /dev/null diff --git a/old/60025-h/images/pork.png b/old/60025-h/images/pork.png Binary files differdeleted file mode 100644 index e314c36..0000000 --- a/old/60025-h/images/pork.png +++ /dev/null diff --git a/old/60025-h/images/pork_thumb.png b/old/60025-h/images/pork_thumb.png Binary files differdeleted file mode 100644 index 33a18bf..0000000 --- a/old/60025-h/images/pork_thumb.png +++ /dev/null diff --git a/old/60025-h/images/veal.png b/old/60025-h/images/veal.png Binary files differdeleted file mode 100644 index 1c5d6bd..0000000 --- a/old/60025-h/images/veal.png +++ /dev/null diff --git a/old/60025-h/images/veal_thumb.png b/old/60025-h/images/veal_thumb.png Binary files differdeleted file mode 100644 index 5f589a8..0000000 --- a/old/60025-h/images/veal_thumb.png +++ /dev/null diff --git a/old/60025-h/images/venison.png b/old/60025-h/images/venison.png Binary files differdeleted file mode 100644 index 9294616..0000000 --- a/old/60025-h/images/venison.png +++ /dev/null diff --git a/old/60025-h/images/venison_thumb.png b/old/60025-h/images/venison_thumb.png Binary files differdeleted file mode 100644 index e6c45cd..0000000 --- a/old/60025-h/images/venison_thumb.png +++ /dev/null diff --git a/old/60025.txt b/old/60025.txt deleted file mode 100644 index ece3e2c..0000000 --- a/old/60025.txt +++ /dev/null @@ -1,20367 +0,0 @@ -Project Gutenberg's Miss Leslie's Complete Cookery, by Eliza Leslie - -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: Miss Leslie's Complete Cookery - Directions for Cookery, in Its Various Branches - -Author: Eliza Leslie - -Release Date: July 31, 2019 [EBook #60025] - -Language: English - -Character set encoding: ASCII - -*** START OF THIS PROJECT GUTENBERG EBOOK MISS LESLIE'S COMPLETE COOKERY *** - - - - -Produced by Julia Miller, Gemma J. Wright and the Online -Distributed Proofreading Team at http://www.pgdp.net (This -file was produced from images generously made available -by The Internet Archive/American Libraries.) - - - - - -Transcriber's note: - - -Text enclosed by underscores is in italics (_italics_). - -Corrections and alterations from the original can be found at the end -of the book. The original indexes have been retained, and a new index -added which combines the two and corrects the alphabetical order. - -Scans of the original book can be found at -https://archive.org/details/misslesliescompcol00lesl - - - - - Miss Leslie's Complete Cookery. - - DIRECTIONS FOR COOKERY, - IN ITS - VARIOUS BRANCHES. - - BY MISS LESLIE. - - FORTY-NINTH EDITION. - - THOROUGHLY REVISED, WITH ADDITIONS. - - PHILADELPHIA: - HENRY CAREY BAIRD, - (SUCCESSOR TO E. L. CAREY,) - NO. 7 HART'S BUILDING, SIXTH ST. ABOVE CHESTNUT. - 1853. - - - - - Entered according to Act of Congress, in the year 1837, by - E. L. CAREY & A. HART, - in the Clerk's Office of the District Court of the United States, in - and for the Eastern District of Pennsylvania. - - Entered according to Act of Congress, in the year 1851, by - HENRY CAREY BAIRD, - in the Clerk's Office of the District Court of the United States, in - and for the Eastern District of Pennsylvania. - - STEREOTYPED BY L. JOHNSON AND CO. - PHILADELPHIA. - PRINTED BY T. K. AND P. G. COLLINS. - - - - -PREFACE. - - -In preparing a new and carefully revised edition of this, my first -work on general cookery, I have introduced improvements, corrected -errors, and added new receipts, that I trust will, on trial, be -found satisfactory. The success of the book (proved by its immense -and increasing circulation,) affords conclusive evidence that it has -obtained the approbation of a large number of my countrywomen; many of -whom have informed me that it has made practical housewives of young -ladies who have entered into married life with no other acquirements -than a few showy accomplishments. Gentlemen, also, have told me of -great improvements in the family-table, after presenting their wives -with this manual of domestic cookery; and that, after a morning devoted -to the fatigues of business, they no longer find themselves subjected -to the annoyance of an ill-dressed dinner. - -No man (or woman either) ought to be incapable of distinguishing bad -eatables from good ones. Yet, I have heard some few ladies boast of -that incapacity, as something meritorious, and declare that they -considered the quality, the preparation, and even the taste of food, as -things entirely beneath the attention of a rational being; their own -minds being always occupied with objects of far greater importance. - -Let no man marry such a woman.[A] If indifferent to her own food, -he will find her still more indifferent to his. A wife who cares -not, or knows not what a table ought to be, always has bad cooks; -for she cannot distinguish a bad one from a good one, dislikes -change, and wonders how her husband can attach any importance to so -trifling a circumstance as his dinner. Yet, though, for the sake of -"preserving the peace," he may bring himself to pass over, as "trifling -circumstances," the defects of his daily repasts, he will find himself -not a little mortified, when, on inviting a friend to dinner, he finds -his table disgraced by washy soup, poultry half raw, gravy unskimmed, -and vegetables undrained; to say nothing of sour bread, ponderous -puddings, curdled custards tasting of nothing, and tough pastry. - -Let all housekeepers remember that there is no possibility of producing -nice dishes without a liberal allowance of good ingredients. "Out of -nothing, nothing can come," is a homely proverb, but a true one. And so -is the ancient caution against being "penny-wise and pound-foolish." -By judicious management, and by taking due care that nothing is wasted -or thrown away which might be used to advantage, one family will live -"excellently well," at no greater cost in the end than another family -is expending on a table that never has a good thing upon it. - -A sufficiency of wholesome and well-prepared food is absolutely -necessary to the preservation of health and strength, both of body and -mind. Ill-fed children rarely grow up with vigorous constitutions; and -dyspepsia, in adults, is as frequently produced by eating food that is -unpalatable or disagreeable to their taste, as by indulging too much -in things they peculiarly relish. For those who possess the means of -living well, it is a false (and sometimes fatal) economy to live badly; -particularly when there is a lavish expenditure in fine clothes, fine -furniture, and other ostentations, only excusable when _not_ purchased -at the expense of health and comfort. - - ELIZA LESLIE. - - _Philadelphia, Jan. 16, 1851._ - - -FOOTNOTES: - -[A] My instructress, the late Mrs. Goodfellow, remarked, in allusion to -the dullness or silliness of some of her pupils, "It requires a head -even to make cakes." - - - - -INTRODUCTORY HINTS. - -WEIGHTS AND MEASURES. - - -We recommend to all families that they should keep in the house a pair -of scales, (one of the scales deep enough to hold flour, sugar, &c., -conveniently,) and a set of tin measures; as accuracy in proportioning -the ingredients is indispensable to success in cookery. It is best -to have the scales permanently fixed to a small beam projecting (for -instance) from one of the shelves of the store-room. This will preclude -the frequent inconvenience of their getting twisted, unlinked, and -otherwise out of order; a common consequence of putting them in and out -of their box, and carrying them from place to place. The weights (of -which there should be a set from two pounds to a quarter of an ounce) -ought carefully to be kept in the box, that none of them may be lost or -mislaid. - -A set of tin measures (with small spouts or lips) from a gallon down -to half a jill, will be found very convenient in every kitchen; though -common pitchers, bowls, glasses, &c. may be substituted. It is also -well to have a set of wooden measures from a bushel to a quarter of a -peck. - -Let it be remembered, that of liquid measure-- - - Two jills are half a pint. - Two pints--one quart. - Four quarts--one gallon. - -Of dry measure-- - - Half a gallon is a quarter of a peck. - One gallon--half a peck. - Two gallons--one peck. - Four gallons--half a bushel. - Eight gallons--one bushel. - -About twenty-five drops of any thin liquid will fill a common sized -tea-spoon. - -Four table-spoonfuls or half a jill, will fill a common wine glass. - -Four wine glasses will fill a half-pint or common tumbler, or a large -coffee-cup. - -A quart black bottle holds in reality about a pint and a half. - -Of flour, butter, sugar, and most articles used in cakes and pastry, -a quart is generally about equal in quantity to a pound avoirdupois, -(sixteen ounces.) Avoirdupois is the weight designated throughout this -book. - -Ten eggs generally weigh one pound before they are broken. - -A table-spoonful of salt is generally about one ounce. - - - - -GENERAL CONTENTS. - - - Page - - Soups; including those of Fish 13 - - Fish; various ways of dressing 42 - - Shell Fish; Oysters, Lobsters, Crabs, &c. 57 - - Beef; including pickling and smoking it 68 - - Veal 93 - - Mutton and Lamb 106 - - Pork; including Bacon, Sausages, &c. 114 - - Venison; Hares, Rabbits, &c. 133 - - Poultry and Game 140 - - Gravy and Sauces 162 - - Store Fish Sauces; Catchups, &c. 171 - - Flavoured Vinegars 179 - - Vegetables; including Indian Corn, Tomatas, Mushrooms, &c. 183 - - Eggs; usual ways of dressing, including Omelets 206 - - Pickling 212 - - Sweetmeats; including Preserves and Jellies 230 - - Pastry and Puddings; also Pancakes, Dumplings, Custards, &c. 272 - - Syllabubs; also Ice Creams and Blancmange 318 - - Cakes; including various sweet Cakes and Gingerbread 334 - - Warm Cakes for Breakfast and Tea; also, Bread, Yeast, Butter, - Cheese, Tea, Coffee, &c. 367 - - Domestic Liquors; including home-made Beer, Wines, Shrub, - Cordials, &c. 391 - - Preparations for the Sick 411 - - Perfumery 423 - - Miscellaneous Receipts 431 - - Additional Receipts 438 - - * * * * * - - Animals used as Butchers' Meat 513 - - Index 517 - - - - -MISS LESLIE'S COOKERY - - - - -SOUPS. - - -GENERAL REMARKS. - -Always use soft water for making soup, and be careful to proportion the -quantity of water to that of the meat. Somewhat less than a quart of -water to a pound of meat, is a good rule for common soups. Rich soups, -intended for company, may have a still smaller allowance of water. - -Soup should always be made entirely of fresh meat that has not been -previously cooked. An exception to this rule may sometimes be made in -favour of the remains of a piece of roast beef that has been _very -much_ under-done in roasting. This may be _added_ to a good piece of -raw meat. Cold ham, also, may be occasionally put into white soups. - -Soup made of cold meat has always a vapid, disagreeable taste, very -perceptible through all the seasoning, and which nothing indeed can -disguise. Also, it will be of a bad, dingy colour. The juices of the -meat having been exhausted by the first cooking, the undue proportion -of watery liquid renders it, for soup, indigestible and unwholesome, as -well as unpalatable. As there is little or no nutriment to be derived -from soup made with cold meat, it is better to refrain from using it -for this purpose, and to devote the leavings of the table to some -other object. No person accustomed to really good soup, made from -fresh meat, can ever be deceived in the taste, even when flavoured -with wine and spices. It is not true that French cooks have the art of -producing _excellent_ soups from cold scraps. There is much _bad_ soup -to be found in France, at inferior houses; but _good_ French cooks are -not, as is generally supposed, really in the practice of concocting -any dishes out of the refuse of the table. And we repeat, that cold -meat, even when perfectly good, and used in a large quantity, has not -sufficient substance to flavour soup, or to render it wholesome. - -Soup, however, that has been originally made of raw meat entirely, is -frequently better the second day than the first; provided that it is -re-boiled only for a very short time, and that no additional water is -added to it. - -Unless it has been allowed to boil too hard, so as to exhaust the -water, the soup-pot will not require replenishing. When it is found -absolutely necessary to do so, the additional water must be boiling hot -when poured in; if lukewarm or cold, it will entirely spoil the soup. - -Every particle of fat should be carefully skimmed from the surface. -Greasy soup is disgusting and unwholesome. The lean of meat is much -better for soup than the fat. - -Long and slow boiling is necessary to extract the strength from the -meat. If boiled fast over a large fire, the meat becomes hard and -tough, and will not give out its juices. - -Potatoes, if boiled in the soup, are thought by some to render it -unwholesome, from the opinion that the water in which potatoes have -been cooked is almost a poison. As potatoes are a part of every dinner, -it is very easy to take a few out of the pot in which they have been -boiled by themselves, and to cut them up and add them to the soup just -before it goes to table. Remove all shreds of meat and bone. - -The cook should season the soup but very slightly with salt and pepper. -If she puts in too much, it may spoil it for the taste of most of those -that are to eat it; but if too little, it is easy to add more to your -own plate. - -The practice of thickening soup by stirring flour into it is not a good -one, as it spoils both the appearance and the taste. If made with a -sufficient quantity of good fresh meat, and not too much water, and if -boiled long and slowly, it will have substance enough without flour. - - -FAMILY SOUP. - -Take a shin or leg of beef that has been newly killed; the fore leg is -best, as there is the most meat on it. Have it cut into three pieces, -and wash it well. To each pound allow somewhat less than a quart of -water; for instance, to ten pounds of leg of beef, nine quarts of -water is a good proportion. Put it into a large pot, and add half a -table-spoonful of salt. Hang it over a good fire, as early as six -o'clock in the morning, if you dine at two. When it has come to a -hard boil, and the scum has risen, (which it will do as soon as it -has boiled,) skim it well. Do not remove the lid more frequently than -is absolutely necessary, as uncovering the pot causes the flavour -to evaporate. Then set it on hot coals in the corner, and keep it -simmering steadily, adding fresh coals so as to continue a regular heat. - -About nine o'clock, put in four carrots, one parsnip, and a large -onion cut into slices, and four small turnips, and eight tomatas, also -cut up; add a head of celery cut small. Put in a very small head of -cabbage, cut into little pieces. If you have any objection to cabbage, -substitute a larger proportion of the other vegetables. Put in also a -bunch of sweet marjoram, tied up in a thin muslin rag to prevent its -floating on the top. - -Let the soup simmer unceasingly till two o'clock, skimming it well: -then take it up, and put it into a tureen. If your dinner hour is -later, you may of course begin the soup later; but it will require at -least eight hours' cooking; remembering to put in the vegetables three -hours after the meat. - -If you wish to send the meat to table, take the best part of it out of -the soup, about two hours before dinner. Have ready another pot with -a dozen tomatas and a few cloves. Moisten them with a little of the -soup, just sufficient to keep them from burning. When the tomatas have -stewed down soft, put the meat upon them, and let it brown till dinner -time over a few coals, keeping the pot closely covered: then send it to -table on a dish by itself. Let the remainder of the meat be left in the -large pot till you send up the soup, as by that time it will be boiled -to rags and have transferred all its flavour to the liquid, which -should be served up free from shreds. - -This soup will be greatly improved by the addition of a few dozen -ochras cut into very thin slices, and put in with the other vegetables. -You may put Lima beans into it, green peas, or indeed any vegetables -you like: or you may thicken it with ochras and tomatas only. - -Next day, take what is left of the soup, put it into a pot, and simmer -it over hot coals for half an hour: a longer time will weaken the -taste. If it has been well made and kept in a cool place, it will be -found better the second day than the first. - -If your family is very small, and the leg of beef large and the season -winter, it may furnish soup for four successive days. Cut the beef in -half; make soup of the first half, in the manner above directed, and -have the remainder warmed next day: then on the third day make fresh -soup of the second half. - -We have been minute in these directions; for if strictly followed, the -soup, though plain, will be found excellent. - -If you do not intend to serve up the meat separately, break to pieces -all the bones with a mallet or kitchen cleaver. This, by causing them -to give out their marrow, &c., will greatly enrich the liquid. Do this, -of course, when you first begin the soup. It is a slovenly and vulgar -practice to send soup to table with shreds of meat and bits of bone in -it. - - -FINE BEEF SOUP. - -Begin this soup the day before it is wanted. Take a good piece of fresh -beef that has been newly killed: any substantial part will do that has -not too much fat about it: a fore leg is very good for this purpose. -Wash it well. Cut off all the meat, and break up the bones. Put the -meat and the bones into a large pot, very early in the day, so as to -allow eight or nine hours for its boiling. Proportion the water to the -quantity of meat--about a pint and a half to each pound. Sprinkle the -meat with a small quantity of pepper and salt. Pour on the water, hang -it over a moderate fire, and boil it slowly: carefully skimming off all -the fat that rises to the top, and keeping it closely covered, except -when you raise the lid to skim it. Do not, on any account, put in -additional water to this soup while it is boiling; and take care that -the boiling goes steadily on, as, if it stops, the soup will be much -injured. But if the fire is too great, and the soup boils too fast, the -meat will become hard and tough, and will not give out its juices. - -After the meat is reduced to rags, and the soup sufficiently boiled, -remove the pot from the fire, and let it stand in the corner for a -quarter of an hour to settle. Then take it up, strain it into a large -earthen pan, cover it, and set it away in a cool dry place till next -day. Straining it makes it clear and bright, and frees it from the -shreds of meat and bone. If you find that it jellies in the pan, (which -it will if properly made,) do not disturb it till you are ready to -put it into the pot for the second boiling, as breaking the jelly may -prevent it from keeping well. - -On the following morning, boil separately, carrots, turnips, onions, -celery, and whatever other vegetables you intend to thicken the soup -with. Tomatas will greatly improve it. Prepare them by taking off the -skin, cutting them into small pieces, and stewing them in their own -juice till they are entirely dissolved. Put on the carrots before any -of the other vegetables, as they require the longest time to boil. Or -you may slice and put into the soup a portion of the vegetables you are -boiling for dinner; but they must be nearly done before you put them -in, as the second boiling of the soup should not exceed half an hour, -or indeed, just sufficient time to heat it thoroughly. - -Scrape off carefully from the cake of jellied soup whatever fat or -sediment may still be remaining on it; divide the jelly into pieces, -and about half an hour before it is to go to table, put it into a pot, -add the various vegetables, (having first sliced them,) in sufficient -quantities to make the soup very thick; hang it over the fire and -let it boil slowly, or simmer steadily till dinner time. Boiling it -much on the second day will destroy the flavour, and render it flat -and insipid. For this reason, in making fine, clear beef soup, the -vegetables are to be cooked separately. They need not be put in the -first day, as the soup is to be strained; and on the second day, -if put in raw, the length of time required to cook them would spoil -the soup by doing it too much. We repeat, that when soup has been -sufficiently boiled on the first day, and all the juices and flavour of -the meat thoroughly extracted, half an hour is the utmost it requires -on the second. - -Carefully avoid seasoning it too highly. Soup, otherwise excellent, is -frequently spoiled by too much pepper and salt. These condiments can be -added at table, according to the taste of those that are eating it; but -if too large a proportion of them is put in by the cook, there is then -no remedy, and the soup may by some be found uneatable. - -Many persons prefer boiling all the vegetables in the soup on the -first day, thinking that they improve its flavour. This may be done -in common soup that is not to be strained, but is inadmissible if you -wish it to be very bright and clear. Also, unless you have a garden and -a profusion of vegetables of your own, it is somewhat extravagant, as -when strained out they are of no further use, and are therefore wasted. - - -MUTTON SOUP. - -Cut off the shoulder part of a fore quarter of mutton, and having cut -all the meat from the bone, put it into a soup pot with two quarts of -water. As soon as it boils, skim it well, and then slacken the fire -and simmer the meat for an hour and a half. Then take the remainder of -the mutton, and put it whole into the soup-pot with sufficient boiling -water to cover it well, and salt it to your taste. Skim it the moment -the fresh piece of meat begins to boil, and about every quarter of an -hour afterwards. It should boil slowly five hours. Prepare half a -dozen turnips, four carrots,[B] and three onions, (all cut up, but not -small,) and put them in about an hour and a half before dinner. You may -also put in some small dumplings. Add some chopped parsley. - -Cut the meat off the scrag into small pieces, and send it to table in -the tureen with the soup. The other half of the mutton should be served -on a separate dish, with whole turnips boiled and laid round it. Many -persons are fond of mutton that has been boiled in soup. - -You may thicken this soup with rice or barley that has first been -soaked in cold water; or with green peas; or with young corn, cut down -from the cob; or with tomatas scalded, peeled, and cut into pieces. - -_Cabbage Soup_ may be made in the same manner, of neck of mutton. Omit -all the other vegetables, and put in a large head of white cabbage, -stripped of the outside leaves, and cut small. - -_Noodle Soup_ can be made in this manner also. Noodles are a mixture of -flour and beaten egg, made into a stiff paste, kneaded, rolled out very -thin, and cut into long narrow slips, not thicker than straws, and then -dried three or four hours in the sun, on tin or pewter plates. They -must be put in the soup shortly before dinner, as, if boiled too long -they will go to pieces. - -With the mutton that is taken from the soup you may send to table some -suet dumplings, boiled in another pot, and served on a separate dish. -Make them in the proportion of half a pound of beef suet to a pound -and a quarter of flour. Chop the suet as fine as possible, rub it into -the flour, and mix it into a dough with a little cold water. Roll it -out thick, and cut it into dumplings about as large as the top of a -tumbler, and boil them an hour. - - -FOOTNOTES: - -[B] The carrots should be put in early, as they require a long time to -boil; if full grown, at least three hours. - - -VEAL SOUP. - -The knuckle or leg of veal is the best for soup. Wash it and break up -the bones. Put it into a pot with a pound of ham or bacon cut into -pieces, and water enough to cover the meat. A set of calf's feet, cut -in half, will greatly improve it. After it has stewed slowly, till all -the meat drops to pieces, strain it, return it to the pot, and put in -a head of celery cut small, three onions, a bunch of sweet marjoram, a -carrot and a turnip cut into pieces, and two dozen black pepper-corns, -but not any salt. Add some small dumplings made of flour and butter. -Simmer it another hour, or till all the vegetables are sufficiently -done, and thus send it to table. - -You may thicken it with noodles, that is paste made of flour and beaten -egg, and cut into long thin slips. Or with vermicelli, rice, or barley; -or with green peas, or asparagus tops. - - -RICH VEAL SOUP. - -Take three pounds of the scrag of a neck of veal, cut it into pieces, -and put it with the bones (which must be broken up) into a pot with two -quarts of water. Stew it till the meat is done to rags, and skim it -well. Then strain it and return it to the pot. - -Blanch and pound in a mortar to a smooth paste, a quarter of a pound -of sweet almonds, and mix them with the yolks of six hard boiled eggs -grated, and a pint of cream, which must first have been boiled or it -will curdle in the soup. Season it with nutmeg and mace. Stir the -mixture into the soup, and let it boil afterward about three minutes, -stirring all the time. Lay in the bottom of the tureen some slices of -bread without the crust. Pour the soup upon it, and send it to table. - - -CLEAR GRAVY SOUP. - -Having well buttered the inside of a nicely tinned stew-pot, cut half -a pound of ham into slices, and lay them at the bottom, with three -pounds of the lean of fresh beef, and as much veal, cut from the bones, -which you must afterward break to pieces, and lay on the meat. Cover -the pan closely, and set it over a quick fire. When the meat begins to -stick to the pan, turn it; and when there is a nice brown glaze at the -bottom, cover the meat with cold water. Watch it well, and when it is -just coming to a boil, put in a pint of water. This will cause the scum -to rise. Skim it well, and then pour in another pint of water; skim it -again; pour in water as before, a pint at a time, and repeat this till -no more scum rises. In skimming, carefully avoid stirring the soup, as -that will injure its clearness. - -In the mean time prepare your vegetables. Peel off the outer skin of -three large white onions and slice them. Pare three large turnips, and -slice them also. Wash clean and cut into small pieces three carrots, -and three large heads of celery. If you cannot obtain fresh celery, -substitute a large table-spoonful of celery seed, tied up in a bit of -clear muslin. Put the vegetables into the soup, and then place the -pot on one side of the fire, where the heat is not so great as in the -middle. Let it boil gently for four hours. Then strain the soup through -a fine towel or linen bag into a large stone pan, but do not squeeze -the bag, or the soap will be cloudy, and look dull instead of clear. -In pouring it into the straining cloth, be careful not to disturb the -ingredients at the bottom of the soup-pot. - -This soup should be of a fine clear amber colour. If not perfectly -bright after straining, you may clarify it in this manner. Put it into -the stew-pan. Break the whites of two eggs into a basin, carefully -avoiding the smallest particle of the yolk. Beat the white of egg to -a stiff froth, and then mix it gradually with the soup. Set it over -the fire, and stir it till it boils briskly. Then take it off, and set -it beside the fire to settle for ten minutes. Strain it then through -a clean napkin, and it will be fit for use. But it is better to have -the soup clear by making it carefully, than to depend on clarifying it -afterward, as the white of egg weakens the taste. - -In making this (which is quite a show-soup) it is customary to reverse -the general rule, and pour in cold water. - - -SOUPE A LA JULIENNE. - -Make a gravy soup as in the preceding receipt, and strain it before you -put in the vegetables. Cut some turnips and carrots into ribands, and -some onions and celery into lozenges or long diamond-shaped pieces. -Boil them separately. When the vegetables are thoroughly boiled, put -them with the soup into the tureen, and then lay gently on the top some -small squares of toasted bread without crust; taking care that they do -not crumble down and disturb the brightness of the soup, which should -be of a clear amber colour. - - -MACCARONI SOUP. - -This also is made of clear gravy soup. Cut up and boil the maccaroni by -itself in a very little water, allowing a quarter of a pound to a quart -of soup. The pieces should be about an inch long. Put a small piece of -butter with it. It must boil till tender, but not till it breaks. Throw -it into the soup shortly before it goes to table, and give it one boil -up. Send to table with it a plate or glass of rasped Parmesan or other -rich cheese, with a dessert spoon in it, that those who like it may put -it into their soup on the plate. - -While the maccaroni is boiling, take care that it does not get into -lumps. - - -RICH MACCARONI SOUP. - -Take a quart of clear gravy soup, and boil in it a pound of the best -maccaroni cut into pieces. When it is tender, take out half of the -maccaroni, and add to the remainder two quarts more of the soup. Boil -it till the maccaroni is entirely dissolved and incorporated with the -liquid. Strain it: then return it to the soup-pan, and add to it the -remainder of the maccaroni, (that was taken out before the pieces -broke,) and put in a quarter of a pound of grated Parmesan cheese. Let -it simmer awhile, but take it up before it comes to a boil. - -It may be made with milk instead of gravy soup. - - -VERMICELLI SOUP. - -Cut a knuckle of veal, or a neck of mutton into small pieces, and put -them, with the bones broken up, into a large stew-pan. Add the meat -sliced from a hock or shank of ham, a quarter of a pound of butter, two -large onions sliced, a bunch of sweet herbs, and a head of celery cut -small. Cover the pan closely, and set it without any water over a slow -fire for an hour or more, to extract the essence from the meat. Then -skim it well, and pour in four quarts of boiling water, and let it boil -gently till all the meat is reduced to rags. Strain it, set it again on -the fire, and add a quarter of a pound of vermicelli, which has first -been scalded in boiling water. Season it to your taste with a little -cayenne pepper, and let it boil five minutes. Lay a large slice of -bread in the bottom of your tureen, and pour the soup upon it. - -For the veal or mutton you may substitute a pair of large fowls cut -into pieces; always adding the ham or a few slices of bacon, without -which it will be insipid. Old fowls that are fit for no other purpose -will do very well for soup. - - -MILK SOUP. - -Boil two quarts of milk with a quarter of a pound of sweet almonds, -and two ounces of bitter ones, blanched and broken to pieces, and a -large stick of cinnamon broken up. Stir in sugar enough to make it very -sweet. When it has boiled, strain it. Cut some thin slices of bread, -and (having pared off the crust) toast them. Lay them in the bottom -of a tureen, pour a little of the hot milk over them, and cover them -close, that they may soak. Beat the yolks of five eggs very light. -Set the milk on hot coals, and add the eggs to it by degrees; stirring -it all the time till it thickens. Then take it off instantly, lest it -curdle, and pour it into the tureen, boiling not, over the bread. - -This will be still better if you cover the bottom with slices of baked -apple. - - -RICH BROWN SOUP. - -Take six pounds of the lean of fresh beef, cut from the bone. Stick it -over with four dozen cloves. Season it with a tea-spoonful of salt, a -tea-spoonful of pepper, a tea-spoonful of mace, and a beaten nutmeg. -Slice half a dozen onions; fry them in butter; chop them, and spread -them over the meat after you have put it into the soup-pot. Pour -in five quarts of water, and stew it slowly for five or six hours; -skimming it well. When the meat has dissolved into shreds, strain it, -and return the liquid to the pot. Then add a tumbler and a half, or six -wine glasses of claret or port wine. Simmer it again slowly till dinner -time. When the soup is reduced to three quarts, it is done enough. Put -it into a tureen, and send it to table. - - -RICH WHITE SOUP. - -Take a pair of large fat fowls. Cut them up. Butter the inside of the -soup-pot, and put in the pieces of fowl with two pounds of the lean of -veal, cut into pieces, or with four calf's feet cut in half. Season -them with a tea-spoonful of salt, a half tea-spoonful of cayenne -pepper, and a dozen blades of mace. Cover them with water, and stew -it slowly for an hour, skimming it well. Then take out the breasts and -wings of the fowls, and having cut off the flesh, chop it fine. Keep -the pot covered, and the veal and the remainder of the fowls still -stewing. - -Mix the chopped chicken with the grated crumb of about one quarter of -a loaf of stale bread, (a six cent loaf,) having soaked the crumbs in -a little warm milk. Have ready the yolks of four hard boiled eggs, -a dozen sweet almonds, and half a dozen bitter ones blanched and -broken small. Mix the egg and almonds with the chopped chicken and -grated bread, and pound all in a mortar till it is well incorporated. -Strain the soup from the meat and fowl, and stir this mixture into the -liquid, after it has stewed till reduced to two quarts. Having boiled -separately a quart of cream or rich milk, add it hot to the soup, a -little at a time. Cover it, and let it simmer a few minutes longer. -Then send it to table. - -These two soups (the brown and the white) are suited to dinner parties. - - -MEG MERRILIES' SOUP. - -Take four pounds of venison, or if you cannot procure venison you may -substitute the lean of fresh beef or mutton. Season it with pepper and -salt, put it into a large pot, (break the bones and lay them on the -meat,) pour in four quarts of water, and boil it three hours, skimming -it well. Then strain it, and put it into another pot. - -Cut up a hare or a rabbit, a pair of partridges, and a pair of grouse; -or one of each, with a pheasant, a woodcock, or any other game that -you can most easily obtain. Season them and put them into the soup. -Add a dozen small onions, a couple of heads of celery cut small, and -half a dozen sliced potatoes. Let the soup simmer till the game is -sufficiently done, and all the vegetables tender. - -This is the soup with which the gipsy, Meg Merrilies, regaled Dominie -Sampson. - -When game is used for soup, it must be newly killed, and quite fresh. - - -VENISON SOUP. - -Take four pounds of freshly killed venison cut off from the bones, and -one pound of ham in small slices. Add an onion minced, and black pepper -to your taste. Put only as much water as will cover it, and stew it -gently for an hour, keeping the pot closely covered. Then skim it well, -and pour in a quart of boiling water. Add a head of celery cut into -small pieces, and half a dozen blades of mace. Boil it gently two hours -and a half. Then put in a quarter of a pound of butter, divided into -small pieces and rolled in flour, and half a pint of port or Madeira -wine. Let it boil a quarter of an hour longer, and then send it to -table with the meat in it. - - -HARE OR RABBIT SOUP. - -Take a large newly killed hare, or two rabbits; cut them up and wash -the pieces. Save all the blood, (which adds much to the flavour of the -hare,) and strain it through a sieve. Put the pieces into a soup-pot -with four whole onions stuck with a few cloves, four or five blades of -mace, a head of celery cut small, and a bunch of parsley with a large -bunch of sweet marjoram and one of sweet basil, all tied together. -Salt and cayenne to your taste. Pour in three quarts of water, and -stew it gently an hour and a half. Then put in the strained blood and -simmer it for another hour, at least. Do not let it actually boil, as -that will cause the blood to curdle. Then strain it, and pound half the -meat in a mortar, and stir it into the soup to thicken it, and cut the -remainder of the meat into small mouthfuls. Stir in, at the last, a -jill or two glasses of red wine, and a large table-spoonful of currant -jelly. Boil it slowly a few minutes longer, and then put it into your -tureen. It will be much improved by the addition of two or three dozen -small force-meat balls, about the size of a nutmeg. This soup will -require cooking at least four hours. - -Partridge, pheasant, or grouse soup may be made in a similar manner. - -If you have any clear gravy soup, you may cut up the hare, season it -as above, and put it into a jug or jar well covered and set in boiling -water till the meat is tender. Then put it into the gravy soup, add the -wine, and let it come to a boil. Send it to table with the pieces of -the hare in the soup. - -When hare soup is made in this last manner, omit using the blood. - - -MULLAGATAWNY SOUP, - -AS MADE IN INDIA. - -Take a quarter of an ounce of China turmeric, the third of an ounce of -cassia, three drachms of black pepper, two drachms of cayenne pepper, -and an ounce of coriander seeds. These must all be pounded fine in a -mortar, and well mixed and sifted. They will make sufficient curry -powder for the following quantity of soup: - -Take two large fowls, or three pounds of the lean of veal. Cut the -flesh entirely from the bones in small pieces, and put it into a -stew-pan with two quarts of water. Let it boil slowly for half an -hour, skimming it well. Prepare four large onions, minced, and fried -in two ounces of butter. Add to them the curry powder, and moisten the -whole with broth from the stew-pan, mixed with a little rice flour. -When thoroughly mixed, stir the seasoning into the soup, and simmer it -till it is as smooth and thick as cream, and till the chicken or veal -is perfectly tender. Then stir into it the juice of a lemon; and five -minutes after take up the soup, with the meat in it, and serve it in -the tureen. - -Send to table separately, boiled rice on a hot water dish to keep it -warm. The rice is to be put into the plates of soup by those who eat it. - -To boil rice for this soup in the East India fashion:--Pick and wash -half a pound in warm water. Put it into a saucepan. Pour two quarts -of boiling water over it, and cover the pan closely. Set it in a warm -place by the fire, to cook gradually in the hot water. In an hour pour -off all the water, and setting the pan on hot coals, stir up and toss -the rice with a fork, so as to separate the grains, and to dry without -hardening it. Do not use a spoon, as that will not loosen the grains -sufficiently. You may toss it with two forks. - - -MOCK TURTLE OR CALF'S HEAD SOUP. - -This soup will require eight hours to prepare. Take a large calf's -head, and having cleaned, washed, and soaked it, put it into a pot with -a knuckle of veal, and the hock of a ham, or a few slices of bacon; but -previously cut off and reserve enough of the veal to make two dozen -small force-meat balls. Put the head and the other meat into as much -water as will cover it very well, so that it may not be necessary to -replenish it: this soup being always made very rich. Let it boil slowly -four hours, skimming it carefully. As soon as no more scum rises, -put in six potatoes, and three turnips, all sliced thin; with equal -proportions of parsley, sweet marjoram, and sweet basil, chopped fine; -and cayenne pepper to your taste. The ham will salt it sufficiently. - -An hour before you send the meat to table, make about two dozen small -force-meat balls of minced veal and beef-suet in equal quantities, -seasoned with pepper and salt; sweet herbs, grated lemon-peel, and -powdered nutmeg and mace. Add some beaten yolk of egg to make all these -ingredients stick together. Flour the balls very well, and fry them -in butter. Before you put them into the soup, take out the head, and -the other meat. Cut the meat from the head in small pieces, and return -it to the soup. When the soup is nearly done, stir in half a pint of -Madeira. Have ready at least a dozen egg-balls made of the yolks of -hard boiled eggs, grated or pounded in a mortar, and mixed with a -little flour and sufficient raw yolk of egg to bind them. Make them up -into the form and size of boy's marbles. Throw them into the soup at -the last, and also squeeze in the juice of a lemon. Let it get another -slow boil, and then put it into the tureen. - - * * * * * - -We omit a receipt for _real_ turtle soup, as when that very expensive, -complicated, and difficult dish is prepared in a private family, it is -advisable to hire a first-rate cook for the express purpose. - -An easy way is to get it ready made, in any quantity you please, from a -turtle-soup house. - - -OX TAIL SOUP. - -Three ox tails will make a large tureen full of soup. Desire the -butcher to divide them at the joints. Rub them with salt, and put them -to soak in warm water, while you prepare the vegetables. Put into a -large pot or stew-pan four onions peeled and quartered, a bunch of -parsley, two sliced carrots, two sliced turnips, and two dozen pepper -corns. Then put in the tails, and pour on three quarts of water. - -Cover the pot, and set it on hot coals by the side of the fire. Keep -it gently simmering for about three hours, supplying it well with -fresh hot coals. Skim it carefully. When the meat is quite tender, and -falls from the bones, strain the soup into another pot, and add to it -a spoonful of mushroom catchup, and two spoonfuls of butter rubbed in -flour. - -You may thicken it also with the pulp of a dozen onions first fried -soft, and then rubbed through a cullender. After it is thickened, let -it just boil up, and then send it to table, with small squares of -toasted bread in the tureen. - - -OCHRA SOUP. - -Take a large slice of ham (cold boiled ham is best) and two pounds -of the lean of fresh beef; cut all the meat into small pieces. Add a -quarter of a pound of butter slightly melted: twelve large tomatas -pared and cut small; five dozen ochras cut into slices not thicker -than a cent; and a little cayenne pepper to your taste. Put all these -ingredients into a pot; cover them with boiling water, and let them -stew slowly for an hour. Then add three quarts of _hot_ water, and -increase the heat so as to make the soup boil. Skim it well, and stir -it frequently with a wooden or silver spoon. - -Boil it till the tomatas are all to pieces, and the ochras entirely -dissolved. Strain it, and then serve it up with toasted bread cut into -dice, put in after it comes out of the pot. - -This soup will be improved by a pint of shelled Lima beans, boiled by -themselves, and put into the tureen just before you send it to table. - - -BEAN SOUP. - -Put two quarts of dried white beans into soak the night before you make -the soup, which should be put on as early in the day as possible. - -Take five pounds of the lean of fresh beef--the coarse pieces will do. -Cut them up, and put them into your soup-pot with the bones belonging -to them, (which should be broken to pieces,) and a pound of bacon cut -very small. If you have the remains of a piece of beef that has been -roasted the day before, and so much under-done that the juices remain -in it, you may put it into the pot, and its bones along with it. Season -the meat with pepper only, and pour on it six quarts of water. As soon -as it boils take off the scum, and put in the beans (having first -drained them) and a head of celery cut small, or a table-spoonful of -pounded celery-seed. Boil it slowly till the meat is done to shreds, -and the beans all dissolved. Then strain it through a cullender into -the tureen, and put into it small squares of toasted bread with the -crust cut off. - -Some prefer it with the beans boiled soft, but not quite dissolved. In -this case, do not strain it; but take out the meat and bones with a -fork before you send it to table. - - -PEAS SOUP. - -Soak two quarts of dried or split peas over-night. In the morning take -three pounds of the lean of fresh beef, and a pound of bacon or pickled -pork. Cut them into pieces, and put them into a large soup-pot with the -peas, (which must first be well drained,) and a table-spoonful of dried -mint rubbed to powder. Add five quarts of water, and boil the soup -gently for three hours, skimming it well, and then put in four heads of -celery cut small, or two table-spoonfuls of pounded celery seed. - -It must be boiled till the peas are entirely dissolved, so as to be -no longer distinguishable, and the celery quite soft. Then strain it -into a tureen, and serve it up with toasted bread cut in dice. Omit the -crust of the bread. - -Stir it up immediately before it goes to table, as it is apt to settle, -and be thick at the bottom and thin at the top. - - -GREEN PEAS SOUP. - -Take four pounds of knuckle of veal, and a pound of bacon. Cut them to -pieces, and put them into a soup kettle with a sprig of mint and five -quarts of water. Boil it moderately fast, and skim it well. When the -meat is boiled to rags, strain it out, and put to the liquor a quart of -young green peas. Boil them till they are entirely dissolved, and till -they have thickened the soup, and given it a green colour.[C] - -Have ready two quarts of green peas that have been boiled in another -pot with a sprig of mint, and two or three lumps of loaf sugar, (which -will greatly improve the taste.) After they have boiled in this pot -twenty minutes, take out the mint, put the whole peas into the pot -of soup, and boil all together about ten minutes. Then put it into a -tureen, and send it to table. - -Never use hard old green peas for this soup, or for any other purpose. -When they begin to turn yellow, it is time to leave them off for the -season. - -Lima bean soup may be made in the same manner. - - -FOOTNOTES: - -[C] You may greatly improve the colour by pounding a handful of spinach -in a mortar, straining the juice, and adding it to the soup about a -quarter of an hour before it has done boiling. - - -ASPARAGUS SOUP. - -Asparagus soup may be made in a similar manner to that of green peas. -You must have four or five bunches of asparagus. Cut off the green -tops, and put half of them into the soup, after the meat has been -boiled to pieces and strained out. The asparagus must be boiled till -quite dissolved, and till it has given a green colour to the soup. Then -take the remainder of the asparagus tops (which must all this time have -been lying in cold water) and put them into the soup, and let them boil -about twenty minutes. Serve it up with small squares of toast in the -tureen. - - * * * * * - -You may heighten the green of this soup by adding the juice of a -handful of spinach, pounded in a mortar and strained. Or you may -colour it with the juice of boiled spinach squeezed through a cloth. -The spinach juice should be put in fifteen or ten minutes before you -take up the soup, as a short boiling in it will take off the peculiar -taste. - - -FRIAR'S CHICKEN. - -Cut up four pounds of knuckle of veal; season it with white pepper -and salt: put it into a soup-pan and let it boil slowly till the meat -drops from the bone. Then strain it off. Have ready a pair of young -fowls skinned, and cut up as you carve them at table. Season them with -white pepper, salt, and mace. Put them into the soup, add a handful of -chopped parsley, and let them boil. When the pieces of chicken are all -quite tender, have ready four or five eggs well beaten. Stir the egg -into the soup, and take it immediately off the fire lest it curdle. -Serve up the chicken in the soup. - -Rabbits may be substituted for fowls. - - -CAT-FISH SOUP. - -Cat-fish that have been caught near the middle of the river are much -nicer than those that are taken near the shore where they have access -to impure food. The small white ones are the best. Having cut off their -heads, skin the fish, and clean them, and cut them in three. To twelve -small cat-fish allow a pound and a half of ham. Cut the ham into small -pieces, or mouthfuls, and scald it two or three times in boiling water, -lest it be too salt. Chop together a bunch of parsley and some sweet -marjoram stripped from the stalks. Put these ingredients into a soup -kettle and season them with pepper: the ham will make it salt enough. -Add a head of celery cut small, or a large table-spoonful of celery -seed tied up in a bit of clear muslin to prevent its dispersing. Put -in two quarts of water, cover the kettle, and let it boil slowly till -every thing is sufficiently done, and the fish and ham quite tender. -Skim it frequently. Boil in another vessel a quart of rich milk, in -which you have melted a quarter of a pound of butter divided into small -bits and rolled in flour. Pour it hot to the soup, and stir in at the -last the beaten yolks of four eggs. Give it another boil, just to take -off the rawness of the eggs, and then put it into a tureen, taking out -the bag of celery seed before you send the soup to table, and adding -some toasted bread cut into small squares. In making toast for soup, -cut the bread thick, and pare off all the crust. - -Before you send it to table, remove the back-bones of the cat-fish. - -Eel soup may be made in the same manner: chicken soup also. - - -LOBSTER SOUP. - -Have ready a good broth made of a knuckle of veal boiled slowly in as -much water as will cover it, till the meat is reduced to rags. It must -then be well strained. - -Having boiled three fine middle-sized lobsters, extract all the meat -from the body and claws. Bruise part of the coral in a mortar, and -also an equal quantity of the meat. Mix them well together. Add mace, -nutmeg, cayenne, and a little grated lemon-peel; and make them up into -force-meat balls, binding the mixture with the yolk of an egg slightly -beaten. - -Take three quarts of the veal broth, and put into it the meat of the -lobsters cut into mouthfuls. Boil it together about twenty minutes. -Then thicken it with the remaining coral, (which you must first rub -through a sieve,) and add the force-meat balls, and a little butter -rolled in flour. Simmer it gently for ten minutes, but do not let it -come to a boil, as that will injure the colour. Pour it into a tureen, -and send it to table immediately. - - -OYSTER SOUP. - -Season two quarts of oysters with a little cayenne. Then take them out -of the liquor. Grate and roll fine a dozen crackers. Put them into the -liquor with a large lump of fresh butter. When the grated biscuit has -quite dissolved, add a quart of milk with a grated nutmeg, and a dozen -blades of mace; and, if in season, a head of celery split fine and cut -into small pieces. Season it to your taste with pepper. - -Mix the whole together, and set it in a closely covered vessel over a -slow fire. When it comes to a boil, put in the oysters; and when it -comes to a boil again, they will be sufficiently done. - -Before you send it to table put into the tureen some toasted bread cut -into small squares, omitting the crust. - - -ANOTHER OYSTER SOUP. - -Take two quarts of large oysters. Strain their liquor into a soup pan; -season it with a tea-spoonful of whole pepper, a tea-spoonful of grated -nutmeg, the same quantity of whole cloves, and seven or eight blades of -mace. If the oysters are fresh, add a large tea-spoonful of salt; if -they are salt oysters, none is requisite. Set the pan on hot coals, -and boil it slowly (skimming it when necessary) till you find that it -is sufficiently flavoured with the taste of the spice. In the mean -time (having cut out the hard part) chop the oysters fine, with some -hard-boiled yolk of egg. Take the liquor from the fire, and strain out -the spice from it. Then return it to the soup pan, and put the chopped -oysters into it, with whatever liquid may have continued about them. -Add a quarter of a pound of butter, divided into little bits and rolled -in flour. Cover the pan, and let it boil hard about five minutes. If -oysters are cooked too much they become tough and tasteless. - - -CLAM SOUP. - -Having put your clams into a pot of boiling water to make them open -easily, take them from the shells, carefully saving the liquor. To the -liquor of fifty opened clams, allow three quarts of water. Mix the -water with the liquor of the clams and put it into a large pot with a -knuckle of veal, the bone of which should be chopped in four places. -When it has simmered slowly three hours, put in a large bunch of sweet -herbs, a beaten nutmeg, a tea-spoonful of mace, and a table-spoonful -of whole pepper, but no salt, as the salt of the clam liquor will be -sufficient. Stew it slowly an hour longer, and then strain it. When you -have returned the liquor to the pot, add a quarter of a pound of butter -divided into four and each bit rolled in flour. Then put in the clams, -(having cut them in pieces,) and let it boil fifteen minutes. Send it -to table with toasted bread in it cut into dice. - -This soup will be greatly improved by the addition of small force-meat -balls. Make them of cold minced veal or chicken, mixed with equal -quantities of chopped suet and sweet marjoram, and a smaller -proportion of hard-boiled egg, grated lemon-peel, and powdered nutmeg. -Pound all the ingredients together in a mortar, adding a little pepper -and salt. Break in a raw egg or two (in proportion to the quantity) to -bind the whole together and prevent it from crumbling to pieces. When -thoroughly mixed, make the force-meat into small balls, and let them -boil ten minutes in the soup, shortly before you send it to table. If -you are obliged to make them of raw veal or raw chicken they must boil -longer. - -It will be a great improvement first to pound the clams in a mortar. - -Oyster soup may be made in this manner. - - -PLAIN CLAM SOUP. - -Take a hundred clams, well washed, and put them into a large pot of -boiling water. This will cause the shells to open. As they open take -them out, and extract the clams, taking care to save the liquor. Mix -with the liquor a quart of water, (or what will be much better, a quart -of milk,) and thicken it with butter rolled in flour. Add a small -bunch of sweet marjoram, and a large table-spoonful of whole pepper. -Put the liquid into a pot over a moderate fire. Make some little round -dumplings (about the size of a hickory nut) of flour and butter, and -put them into the soup. When it comes to a boil, put in the clams, and -keep them boiling an hour. Take them out before you send the soup to -table. - -When the soup is done, take out the sweet marjoram. Have ready some -toasted bread cut into small squares or dice. Put it into the soup -before you send it to table. - -You may make oyster soup in a similar manner. - - -WATER SOUCHY. - -Cut up four flounders, or half a dozen perch, two onions, and a bunch -of parsley. Put them into three quarts of water, and boil them till -the fish go entirely to pieces, and dissolve in the water. Then strain -the liquor through a sieve and put it into a kettle or stew-pan. Have -ready a few more fish with the heads, tails, and fins removed, and the -brown skin taken off. Cut little notches in them, and lay them for a -short time in very cold water. Then put them into the stew-pan with -the liquor or soup-stock of the first fish. Season with pepper, salt, -and mace, and add half a pint of white wine or two table-spoonfuls of -vinegar. Boil it gently for a quarter of an hour, and skim it well. - -Provide some parsley roots, cut into slices and boiled till very -tender; and also a quantity of parsley leaves boiled nice and green. -After the fish-pan has boiled moderately fifteen minutes, take it off -the fire, and put in the parsley roots; also a little mushroom catchup. - -Take out the fish and lay them in a broad deep dish, or in a tureen, -and then pour on the soup very gently for fear of breaking them. Strew -the green parsley leaves over the top. Have ready plates of bread and -butter, which it is customary to eat with water souchy. - -You may omit the wine or vinegar, and flavour the soup just before you -take it from the fire with essence of anchovy, or with any other of the -essences and compound fish-sauces that are in general use. - -Water souchy (commonly pronounced _sookey_) is a Dutch soup. It may be -made of any sort of small fish; but flounders and perch are generally -used for it. It is very good made of carp. - - - - -FISH. - - -REMARKS. - -In choosing fresh fish, select only those that are thick and firm, with -bright scales and stiff fins; the gills a very lively red, and the eyes -full and prominent. In the summer, as soon as they are brought home, -clean them, and put them in ice till you are ready to cook them; and -even then do not attempt to keep a fresh fish till next day. Mackerel -cannot be cooked too soon, as they spoil more readily than any other -fish. - -Oysters in the shell may be kept from a week to a fortnight, by the -following process. Cover them with water, and wash them clean with a -birch broom. Then lay them with the deep or concave part of the shell -undermost, and sprinkle each of them well with salt and Indian meal. -Fill up the tub with cold water. Repeat this every day; first pouring -off the liquid of the day before. - -The tub must stand all the time in a cool cellar, and be covered well -with an old blanket, carpeting, or something of the sort. - -If carefully attended to, oysters kept in this manner will not only -live but fatten. - -It is customary to eat fish only at the commencement of the dinner. -Fish and soup are generally served up alone, before any of the other -dishes appear, and with no vegetable but potatoes; it being considered -a solecism in good taste to accompany them with any of the other -productions of the garden except a little horse-radish, parsley, &c. as -garnishing. - -In England and at the most fashionable tables in America, bread only is -eaten with fish. To this rule salt cod is an exception. - - -TO BOIL FRESH SALMON. - -Scale and clean the fish, handling it as little as possible, and -cutting it open no more than is absolutely necessary. Place it on the -strainer of a large fish-kettle and fill it up with cold water. Throw -in a handful of salt. Let it boil slowly. The length of time depends on -the size and weight of the fish. You may allow a quarter of an hour to -each pound; but experience alone can determine the exact time. It must -however be thoroughly done, as nothing is more disgusting than fish -that is under-cooked. You may try it with a fork. Skim it well or the -colour will be bad. - -The minute it is completely boiled, lift up the strainer and rest it -across the top of the kettle, that the fish may drain, and then, if you -cannot send it to table immediately, cover it with a soft napkin or -flannel several folds double, to keep it firm by absorbing the moisture. - -Send it to table on a hot dish. Garnish with scraped horseradish and -curled parsley. Have ready a small tureen of lobster sauce to accompany -the salmon. - -Take what is left of it after dinner, and put it into a deep dish with -a close cover. Having saved some of the water in which the fish was -boiled, take a quart of it, and season it with half an ounce of whole -pepper, and half an ounce of whole cloves, half a pint of the best -vinegar, and a tea-spoonful of salt. Boil it; and when cold, pour it -over the fish, and cover it closely again. In a cold place, and set on -ice, it will keep a day or two, and may be eaten at breakfast or supper. - -If much of the salmon has been left, you must proportion a larger -quantity of the pickle. - -Boil salmon trout in a similar manner. - - -TO BAKE FRESH SALMON WHOLE. - -Having cleaned a small or moderate sized salmon, season it with salt, -pepper, and powdered mace rubbed on it both outside and in. Skewer it -with the tail turned round and put to the mouth. Lay it on a stand or -trivet in a deep dish or pan, and stick it over with bits of butter -rolled in flour. Put it into the oven, and baste it occasionally, while -baking, with its own drippings. - -Garnish it with horseradish and sprigs of curled parsley, laid -alternately round the edge of the dish; and send to table with it a -small tureen of lobster sauce. - -Salmon trout may be drest in the same manner. - - -SALMON BAKED IN SLICES. - -Take out the bone and cut the flesh into slices. Season them with -cayenne and salt. Melt two ounces of butter that has been rolled in -flour, in a half pint of water, and mix with it two large glasses -of port wine, two table-spoonfuls of catchup, and two of soy. This -allowance is for a small quantity of salmon. For a large dish you must -proportion the ingredients accordingly. You may add the juice of a -large lemon. Mix all well. Then strain it and pour it over the slices -of salmon. Tie a sheet of buttered paper over the dish, and put it into -the oven. - -You may bake trout or carp in the same manner. - - -SALMON STEAKS. - -Split the salmon and take out the bone as nicely as possible, without -mangling the flesh. Then cut it into fillets or steaks about an inch -thick. Dry them lightly in a cloth, and dredge them with flour. Take -care not to squeeze or press them. Have ready some clear bright coals, -such as are fit for beef-steaks. Let the gridiron be clean and bright, -and rub the bars with chalk to prevent the fish from sticking. Broil -the slices thoroughly, turning them with steak tongs. Send them to -table hot, wrapped in the folds of a napkin that has been heated. Serve -up with them anchovy, or prawn, or lobster sauce. - -Many epicures consider this the best way of cooking salmon. - -Another way, perhaps still nicer, is to take some pieces of white paper -and butter them well. Wrap in each a slice of salmon, securing the -paper around them with a string or pins. Lay them on a gridiron, and -broil them over a clear but moderate fire, till thoroughly done. Take -off the paper, and send the cutlets to table hot, garnished with fried -parsley. - -Serve up with them prawn or lobster sauce in a boat. - - -PICKLED SALMON. - -Take a fine fresh salmon, and having cleaned it, cut it into large -pieces, and boil it in salted water as if for eating. Then drain it, -wrap it in a dry cloth, and set it in a cold place till next day. -Then make the pickle, which must be in proportion to the quantity of -fish. To one quart of the water in which the salmon was boiled, allow -two quarts of the best vinegar, one ounce of whole black pepper, one -nutmeg grated, and a dozen blades of mace. Boil all these together in -a kettle closely covered to prevent the flavour from evaporating. When -the vinegar thus prepared is quite cold, pour it over the salmon, and -put on the top a table-spoonful of sweet oil, which will make it keep -the longer. - -Cover it closely, put it in a dry cool place, and it will be good for -many months. - -This is the nicest way of preserving salmon, and is approved by all who -have tried it. Garnish with fennel. - - -SMOKED SALMON. - -Cut the fish up the back; clean, and scale it, and take out the roe, -but do not wash it. Take the bone neatly out. Rub it well inside and -out with a mixture of salt and fine Havanna sugar, in equal quantities, -and a small portion of saltpetre. Cover the fish with a board on which -weights are placed to press it down, and let it lie thus for two days -and two nights. Drain it from the salt, wipe it dry, stretch it open, -and fasten it so with pieces of stick. Then hang it up and smoke it -over a wood fire. It will be smoked sufficiently in five or six days. - -When you wish to eat it, cut off slices, soak them awhile in lukewarm -water, and broil them for breakfast. - - -TO BOIL HALIBUT. - -Halibut is seldom cooked whole; a piece weighing from four to six -pounds being generally thought sufficient. Score deeply the skin of the -back, and when you put it into the kettle lay it on the strainer with -the back undermost. Cover it with cold water, and throw in a handful -of salt. Do not let it come to a boil too fast. Skim it carefully, -and when it has boiled hard a few minutes, hang the kettle higher, or -diminish the fire under it, so as to let it simmer for about thirty or -thirty-five minutes. Then drain it, and send it to table, garnished -with alternate heaps of grated horse-radish and curled parsley, and -accompanied by a boat of egg-sauce. - -What is left of the halibut, you may prepare for the supper-table -by mincing it when cold, and seasoning it with a dressing of salt, -cayenne, sweet oil, hard-boiled yolk of egg, and a large proportion of -vinegar. - - -HALIBUT CUTLETS. - -Cut your halibut into steaks or cutlets about an inch thick. Wipe them -with a dry cloth, and season them with salt and cayenne pepper. Have -ready a pan of yolk of egg well beaten, and a large flat dish of grated -bread crumbs. - -Put some fresh lard or clarified beef dripping into a frying pan, and -hold it over a clear fire till it boils. Dip your cutlets into the -beaten egg, and then into the bread crumbs. Fry them of a light brown. -Serve them up hot, with the gravy in the bottom of the dish. - -Salmon or any large fish may be fried in the same manner. - -Halibut cutlets are very fine cut quite thin and fried in the best -sweet oil, omitting the egg and bread crumbs. - - -TO BROIL MACKEREL. - -Mackerel cannot be eaten in perfection except at the sea side, where -it can be had immediately out of the water. It loses its flavour in a -very few hours, and spoils sooner than any other fish. Broiling is the -best way of cooking it. - -Clean two fine fresh mackerel, and wipe them dry with a cloth. Split -them open and rub them with salt. Spread some very bright coals on -the hearth, and set the gridiron over them well greased. Lay on the -mackerel, and broil them very nicely, taking care not to let them burn. -When one side is quite done, turn them on the other. Lay them on a hot -dish, and butter and pepper them before they go to table. Garnish them -with lumps or pats of minced parsley mixed with butter, pepper and salt. - - -BOILED MACKEREL. - -Clean the mackerel well, and let them lie a short time in vinegar and -water. Then put them into the fish-kettle with cold water and a handful -of salt. Boil them slowly. If small, they will be sufficiently cooked -in twenty minutes. When the eye starts and the tail splits they are -done. Take them up immediately on finding them boiled enough. If they -stand any time in the water they will break. - -Serve them up with parsley sauce, and garnish the dish with lumps of -minced parsley. - -They are eaten with mustard. - -For boiling, choose those that have soft roes. - -Another way is to put them in cold salt and water, and let them warm -gradually for an hour. Then give them one hard boil, and they will be -done. - - -TO BOIL SALT CODFISH. - -The day previous to that on which it is to be eaten, take the fish -about four o'clock in the afternoon, and put it into a kettle of cold -water. Then place it within the kitchen fire-place, so as to keep it -blood-warm. Next morning at ten, take out the fish, scrub it clean with -a hard brush, and put it into a kettle of fresh cold water, into which -a jill of molasses has been stirred. The molasses will be found an -improvement. Place the kettle again near the fire, until about twenty -minutes before dinner. Then hang it over the fire, and boil it hard a -quarter of an hour, or a little more. - -When done, drain it, and cut it into large pieces. Wrap them closely in -a fine napkin and send them to table on a large dish, garnished round -the edge with hard-boiled eggs, either cut in half, or in circular -slices, yolks and whites together. Have ready in a small tureen, -egg-sauce made with drawn butter, thickened with hard-boiled eggs -chopped fine. Place on one side of the fish a dish of mashed potatoes, -on the other a dish of boiled parsnips. - -The most usual way of preparing salt cod for eating when it comes to -table, is (after picking out all the bones) to mince it fine on your -plate, and mix it with mashed potato, parsnip, and egg-sauce; seasoning -it to your taste with cayenne and mustard. What is left may be prepared -for breakfast next morning. It should be put into a skillet or spider, -which must be well buttered inside, and set over hot coals to warm and -brown. Or it may be made up into small cakes and fried. - -You may add to the mixture onions boiled and chopped. - - -TO BOIL FRESH COD. - -Having washed and cleaned the fish, leave out the roe and liver; rub -some salt on the inside, and if the weather is very cold you may keep -it till next day. Put sufficient water in the fish-kettle to cover the -fish very well, and add to the water a large handful of salt. As soon -as the salt is entirely melted put in the fish. A very small codfish -will be done in about twenty minutes, (after the water has boiled;) -a large one will take half an hour, or more. Garnish with the roe -and liver fried, or with scraped horseradish. Send it to table with -oyster-sauce in a boat. Or you may make a sauce by flavouring your -melted butter with a glass of port wine, and a table-spoonful or more, -of soy. - - -ANOTHER WAY OF BOILING FRESH COD. - -Put the fish into cold water with a handful of salt, and let it slowly -and gradually warm for three hours if the cod is large, and two hours -if it is small. Then increase the fire, and boil it hard for a few -minutes only. - - -BAKED SHAD. - -Keep on the head and fins. Make a force-meat or stuffing of grated -bread crumbs, cold boiled ham or bacon minced fine, sweet marjoram, -red pepper, and a little powdered mace or cloves. Moisten it with -beaten yolk of egg. Stuff the inside of the fish with it, reserving a -little to rub over the outside, having first rubbed the fish all over -with yolk of egg. Lay the fish in a deep pan, patting its tail to its -mouth. Pour into the bottom of the pan a little water, and add a jill -of port wine, and a piece of butter rolled in flour. Bake it well, -and when it is done, send it to table with the gravy poured round it. -Garnish with slices of lemon. - -Any fish may be baked in the same manner. - -A large fish of ten or twelve pounds weight, will require about two -hours baking. - - -TO BROIL A SHAD. - -Split and wash the shad, and afterwards dry it in a cloth. Season it -with salt and pepper. Have ready a bed of clear bright coals. Grease -your gridiron well, and as soon as it is hot lay the shad upon it, -and broil it for about a quarter of an hour or more, according to the -thickness. Butter it well, and send it to table. You may serve with it -melted butter in a sauce-boat. - -Or you may cut it into three pieces and broil it without splitting. It -will then, of course, require a longer time. If done in this manner, -send it to table with melted butter poured over it. - - -BOILED ROCK-FISH. - -Having cleaned the rock-fish, put it into a fish-kettle with water -enough to cover it well, having first dissolved a handful of salt in -the water. Set it over a moderate fire, and do not let it boil too -fast. Skim it well. - -When done, drain it, and put it on a large dish. Have ready a few eggs -boiled hard. Cut them in half, and lay them closely on the back of the -fish in a straight line from the head to the tail. Send with it in a -boat, celery sauce flavoured with a little cayenne. - - -SEA BASS OR BLACK FISH. - -May be boiled and served up in the above manner. - - -PICKLED ROCK-FISH. - -Have ready a large rock-fish. Put on your fish-kettle with a -sufficiency of water to cover the fish amply; spring or pump water is -best. As soon as the water boils, throw in a tea-cup full of salt, and -put in the fish. Boil it gently for about half an hour, skimming it -well. Then take it out, and drain it, laying it slantingly. Reserve a -part of the water in which the fish has been boiled, and season it to -your taste with whole cloves, pepper, and mace. Boil it up to extract -the strength from the spice, and after it has boiled add to it an equal -quantity of the best vinegar. You must have enough of this liquid to -cover the fish again. When the fish is quite cold, cut off the head and -tail, and cut the body into large pieces, extracting the back-bone. Put -it into a stone jar, and when the spiced liquor is cold, pour it on the -fish, cover the jar closely, and set it in a cool place. It will be fit -for use in a day or two, and if well secured from the air, and put into -a cold place will keep a fortnight. - - -FRIED PERCH. - -Having cleaned the fish and dried them with a cloth, lay them, side by -side, on a board or large dish; sprinkle them with salt, and dredge -them with flour. After a while turn them, and salt and dredge the other -side. Put some lard or fresh beef-dripping into a frying-pan, and hold -it over the fire. When the lard boils, put in the fish and fry them of -a yellowish brown. Send to table with them in a boat, melted butter -flavoured with soy or catchup. - -Flounders or other small fish may be fried in the same manner. Also -tutaug or porgies. - -You may know when the lard or dripping is hot enough, by dipping in the -tail of one of the fish. If it becomes crisp immediately, the lard is -in a proper state for frying. Or you may try it with a piece of stale -bread, which will become brown directly, if the lard is in order. - -There should always be enough of lard to cover the fish entirely. After -they have fried five minutes on one side, turn them and fry them five -minutes on the other. Skim the lard or dripping always before you put -in the fish. - - -TO FRY TROUT. - -Having cleaned the fish, and cut off the fins, dredge them with flour. -Have ready some beaten yolk of egg, and in a separate dish some grated -bread crumbs. Dip each fish into the egg, and then strew them with -bread crumbs. Put some butter or fresh beef-dripping into a frying-pan, -and hold it over the fire till it is boiling hot; then, (having skimmed -it,) put in the fish and fry them. - -Prepare some melted butter with a spoonful of mushroom-catchup and -a spoonful of lemon-pickle stirred into it. Send it to table in a -sauce-boat to eat with the fish. - -You may fry carp and flounders in the same manner. - - -TO BOIL TROUT. - -Put a handful of salt into the water. When it boils put in the trout. -Boil them fast about twenty minutes, according to their size. - -For sauce, send with them melted butter, and put some soy into it; or -flavour it with catchup. - - -FRIED SEA BASS. - -Score the fish on the back with a knife, and season them with salt and -cayenne pepper. Cut some small onions in round slices, and chop fine a -bunch of parsley. Put some butter into a frying-pan over the fire, and -when it is boiling hot lay in the fish. When they are about half done -put the onions and parsley into the pan. Keep turning the fish that the -onions and parsley may adhere to both sides. When quite done, put them -into the dish in which they are to go to table, and garnish the edge of -the dish with hard boiled eggs cut in round slices. - -Make in the pan in which they have been fried, a gravy, by adding some -butter rolled in flour, and a small quantity of vinegar. Pour it into -the dish with the fish. - - -STURGEON CUTLETS OR STEAKS. - -This is the most approved way of dressing sturgeon. Carefully take off -the skin, as its oiliness will give the fish a strong and disagreeable -taste when cooked. Cut from the tail-piece slices about half an inch -thick, rub them with salt, and broil them over a clear fire of bright -coals. Butter them, sprinkle them with cayenne pepper, and send them -to table hot, garnished with sliced lemon, as lemon-juice is generally -squeezed over them when eaten. - -Another way is to make a seasoning of bread crumbs, sweet herbs, pepper -and salt. First dip the slices of sturgeon in beaten yolk of egg, then -cover them with seasoning, wrap them up closely in sheets of white -paper well buttered, broil them over a clear fire, and send them to -table either with or without the papers. - - -STEWED CARP. - -Having cut off the head, tail, and fins, season the carp with salt, -pepper, and powdered mace, both inside and out. Rub the seasoning -on very well, and let them lay in it an hour. Then put them into a -stew-pan with a little parsley shred fine, a whole onion, a little -sweet marjoram, a tea-cup of thick cream or very rich milk, and a lump -of butter rolled in flour. Pour in sufficient water to cover the carp, -and let it stew half an hour. Some port wine will improve it. - -Perch may be done in the same way. - -You may dress a piece of sturgeon in this manner, but you must first -boil it for twenty minutes to extract the oil. Take off the skin before -you proceed to stew the fish. - - -CHOWDER. - -Take half a pound of salt pork, and having half boiled it, cut it into -slips, and with some of them cover the bottom of a pot. Then strew on -some sliced onion. Have ready a large fresh cod, or an equal quantity -of haddock, tutaug, or any other firm fish. Cut the fish into large -pieces, and lay part of it on the pork and onions. Season it with -pepper. Then cover it with a layer of biscuit, or crackers that have -been previously soaked in milk or water. You may add also a layer of -sliced potatoes. - -Next proceed with a second layer of pork, onions, fish, &c. and -continue as before till the pot is nearly full; finishing with soaked -crackers. Pour in about a pint and a half of cold water. Cover it -close, set it on hot coals, and let it simmer about an hour. Then skim -it, and turn it out into a deep dish. Leave the gravy in the pot till -you have thickened it with a bit of butter rolled in flour, and some -chopped parsley. Then give it one boil up, and pour it hot into the -dish. - -Chowder may be made of clams, first cutting off the hard part. - - -TO KEEP FRESH SHAD. - -Having cleaned the fish, split it down the back, and lay it (with -the skin side downward) upon a large dish. Mix together a large -table-spoonful of brown sugar, a small tea-spoonful of salt, and a -tea-spoonful of cayenne pepper. Cover the shad with this mixture, -spread on evenly, and let it rest in it till next day, (unless you want -it the same evening,) keeping it in a cold place. - -Immediately before cooking, wipe the seasoning _entirely off_, and dry -the shad in a clean cloth. Then broil it in the usual manner. - -This way of keeping shad a day or two is much better than to salt or -corn it. Prepared as above it will look and taste as if perfectly -fresh. Any other fish may be kept in this manner. - - - - -SHELL FISH. - - -PICKLED OYSTERS. - -Take a hundred and fifty fine large oysters, and pick off carefully -the bits of shell that may be sticking to them. Lay the oysters in -a deep dish, and then strain the liquor over them. Put them into -an iron skillet that is lined with porcelain, and add salt to your -taste. Without salt they will not be firm enough. Set the skillet on -hot coals, and allow the oysters to simmer till they are heated all -through, but not till they boil. Then take out the oysters and put them -into a stone jar, leaving the liquor in the skillet. Add to it a pint -of clear cider vinegar, a large tea-spoonful of blades of mace, three -dozen whole cloves, and three dozen whole pepper corns. Let it come to -a boil, and when the oysters are quite cold in the jar, pour the liquor -on them. - -They are fit for use immediately, but are better the next day. In cold -weather they will keep a week. - -If you intend sending them a considerable distance you must allow the -oysters to boil, and double the proportions of the pickle and spice. - - -FRIED OYSTERS. - -Get the largest and finest oysters. After they are taken from the shell -wipe each of them quite dry with a cloth. Then beat up in a pan yolk -of egg and milk, (in the proportion of two yolks to half a jill or a -wine glass of milk,) and have some stale bread grated very fine in a -large flat dish. Cut up at least half a pound of fresh butter in the -frying-pan, and hold it over the fire till it is boiling hot. Dip the -oysters all over lightly in the mixture of egg and milk, and then roll -them up and down in the grated bread, making as many crumbs stick to -them as you can. - -Put them into the frying-pan of hot butter, and keep it over a hot -fire. Fry them brown, turning them that they may be equally browned on -both sides. If properly done they will be crisp, and not greasy. - -Serve them dry in a hot dish, and do not pour over them the butter that -may be left in the pan when they are fried. - -Instead of grated bread you may use crackers finely powdered. - - -SCOLLOPED OYSTERS. - -Having grated a sufficiency of stale bread, butter a deep dish, and -line the sides and bottom thickly with bread crumbs. Then put in a -layer of seasoned oysters, with a few very small bits of butter on -them. Cover them thickly with crumbs, and put in another layer of -oysters and butter, till the dish is filled up, having a thick layer -of crumbs on the top. Put the dish into an oven, and bake them a very -short time, or they will shrivel. Serve them up hot. - -You may bake them in large clam shells, or in the tin scollop shells -made for the purpose. Butter the bottom of each shell; sprinkle it with -bread crumbs; lay on the oysters seasoned with cayenne and nutmeg, and -put a morsel of butter on each. Fill up the shells with a little of the -oyster liquor thickened with bread crumbs, and set them on a gridiron -over coals, browning them afterwards with a red-hot shovel. Oysters are -very nice taken whole out of the shells, and broiled. - - -STEWED OYSTERS. - -Put the oysters into a sieve, and set it on a pan to drain the liquor -from them. Then cut off the hard part, and put the oysters into a -stew-pan with some whole pepper, a few blades of mace, and some grated -nutmeg. Add a small piece of butter rolled in flour. Then pour over -them about half of the liquor, or a little more. Set the pan on hot -coals, and simmer them gently about five minutes. Try one, and if it -tastes raw cook them a little longer. Make some thin slices of toast, -having cut off all the crust. Butter the toast and lay it in the bottom -of a deep dish. Put the oysters upon it with the liquor in which they -were stewed. - -The liquor of oysters should never be thickened by stirring in -flour. It spoils the taste, and gives them a sodden and disagreeable -appearance, and is no longer practised by good cooks. A little cream is -a fine improvement to stewed oysters. - - -OYSTER FRITTERS. - -Have ready some of the finest and largest oysters; drain them from the -liquor and wipe them dry. - -Beat six eggs very light, and stir into them gradually six -table-spoonfuls of fine sifted flour. Add by degrees a pint and a half -of rich milk and some grated nutmeg, and beat it to a smooth batter. - -Make your frying-pan very hot, and put into it a piece of butter or -lard. When it has melted and begins to froth, put in a small ladle-full -of the batter, drop an oyster in the middle of it, and fry it of a -light brown. Send them to table hot. - -If you find your batter too thin, so that it spreads too much in the -frying-pan, add a little more flour beaten well into it. If it is too -thick, thin it with some additional milk. - - -OYSTER PIE. - -Make a puff-paste, in the proportion of a pound and a half of fresh -butter to two pounds of sifted flour. Roll it out rather thick, into -two sheets. Butter a deep dish, and line the bottom and sides of -it with paste. Fill it up with crusts of bread for the purpose of -supporting the lid while it is baking, as the oysters will be too much -done if they are cooked in the pie. Cover it with the other sheet of -paste, having first buttered the flat rim of the dish. Notch the edges -of the pie handsomely, or ornament them with leaves of paste which you -may form with tin cutters made for the purpose. Make a little slit -in the middle of the lid, and stick firmly into it a paste tulip or -other flower. Put the dish into a moderate oven, and while the paste -is baking prepare the oysters, which should be large and fresh. Put -them into a stew-pan with half their liquor thickened with yolk of -egg boiled hard and grated, enriched with pieces of butter rolled in -bread crumbs, and seasoned with mace and nutmeg. Stew the oysters five -minutes. When the paste is baked, carefully take off the lid, remove -the pieces of bread, and put in the oysters and gravy. Replace the lid, -and send the pie to table warm. - - -TO BOIL A LOBSTER. - -Put a handful of salt into a large kettle or pot of boiling water. When -the water boils very hard put in the lobster, having first brushed it, -and tied the claws together with a bit of twine. Keep it boiling from -half an hour to an hour in proportion to its size. If boiled too long -the meat will be hard and stringy. When it is done, take it out, lay -it on its claws to drain, and then wipe it dry. Send it to table cold, -with the body and tail split open, and the claws taken off. Lay the -large claws next to the body, and the small ones outside. Garnish with -double parsley. - -It is scarcely necessary to mention that the head of a lobster, and -what are called the lady-fingers are not to be eaten. - - -TO DRESS LOBSTER COLD - -Put a table-spoonful of cold water on a clean plate, and with the -back of a wooden spoon mash into it the coral or scarlet meat of the -lobster, adding a salt-spoonful of salt, and about the same quantity of -cayenne. On another part of the plate mix well together with the back -of the spoon two table-spoonfuls of sweet oil, and a tea-spoonful of -made mustard. Then mix the whole till they are well incorporated and -perfectly smooth, adding, at the last, one table-spoonful of vinegar, -and two more of oil. - -This quantity of seasoning is for a small lobster. For a large one, -more of course will be required. Many persons add a tea-spoonful of -powdered white sugar, thinking that it gives a mellowness to the whole. - -The meat of the body and claws of the lobster must be carefully -extracted from the shell and minced very small. When the dressing is -smoothly and thoroughly amalgamated mix the meat with it, and let it be -handed round to the company. - -The vinegar from a jar of Indian pickle is by some preferred for -lobster dressing. - -You may dress the lobster _immediately before_ you send it to table. -When the dressing and meat are mixed together, pile it in a deep dish, -and smooth it with the back of a spoon. Stick a bunch of the small -claws in the top, and garnish with curled parsley. - -Very large lobsters are not the best, the meat being coarse and tough. - - -STEWED LOBSTER. - -Having boiled the lobster, extract the meat from the shell, and cut it -into very small pieces. Season it with a powdered nutmeg, a few blades -of mace, and cayenne and salt to your taste. Mix with it a quarter of -a pound of fresh butter cut small, and two glasses of white wine or of -vinegar. Put it into a stew-pan, and set it on hot coals. Stew it about -twenty minutes, keeping the pan closely covered lest the flavour should -evaporate. Serve it up hot. - -If you choose, you can send it to table in the shell, which must first -be nicely cleaned. Strew the meat over with sifted bread-crumbs, and -brown the top with a salamander, or a red hot shovel held over it. - - -FRICASSEED LOBSTER. - -Put the lobster into boiling salt and water, and let it boil according -to its size from a quarter of an hour to half an hour. The intention -is to have it parboiled only, as it is afterwards to be fricasseed. -Extract the meat from the shell, and cut it into small pieces. Season -it with red pepper, salt, and nutmeg; and put it into a stew-pan with -as much cream as will cover it. Keep the lid close; set the pan on hot -coals, and stew it slowly for about as long a time as it was previously -boiled. Just before you take it from the fire, stir in the beaten yolk -of an egg. Send it to table in a small dish placed on a larger one, and -arrange the small claws nicely round it on the large dish. - - -POTTED LOBSTER. - -Parboil the lobster in boiling water well salted. Then pick out all -the meat from the body and claws, and beat it in a mortar with nutmeg, -mace, cayenne, and salt, to your taste. Beat the coral separately. -Then put the pounded meat into a large potting can of block tin with a -cover. Press it down hard, having arranged it in alternate layers of -white meat and coral to give it a marbled or variegated appearance. -Cover it with fresh butter, and put it into a slow oven for half an -hour. When cold, take off the butter and clarify it, by putting it into -a jar, which must be set in a pan of boiling water. Watch it well, and -when it melts, carefully skim off the buttermilk which will rise to the -top. When no more scum rises, take it off and let it stand for a few -minutes to settle, and then strain it through a sieve. - -Put the lobster into small potting-cans, pressing it down very hard. -Pour the clarified butter over it, and secure the covers tightly. - -Potted lobster is used to lay between thin slices of bread as -sandwiches. The clarified butter that accompanies it is excellent for -fish sauce. - -Prawns and crabs may be potted in a similar manner. - - -LOBSTER PIE. - -Put two middle-sized lobsters into boiling salt and water. When they -are half boiled, take the meat from the shell, cut it into very small -pieces, and put it into a pie dish. Break up the shells, and stew them -in a very little water with half a dozen blades of mace and a grated -nutmeg. Then strain off the liquid. Beat the coral in a mortar, and -thicken the liquid with it. Pour this into the dish of lobster to make -the gravy. Season it with cayenne, salt, and mushroom catchup, and add -bits of butter. Cover it with a lid of paste, made in the proportion -of ten ounces of butter to a pound of flour, notched handsomely, and -ornamented with paste leaves. Do not send it to table till it has -cooled. - - -TO BOIL PRAWNS. - -Throw a handful of salt into a pot of boiling water. When it boils very -hard, put in the prawns. Let them boil a quarter of an hour, and when -you take them out lay them on a sieve to drain, and then wipe them on a -dry cloth, and put them aside till quite cold. - -Lay a handful of curled parsley in the middle of a dish. Put one prawn -on the top of it, and lay the others all round, as close as you can, -with the tails outside. Garnish with parsley. - -Eat them with salt, cayenne, sweet oil, mustard and vinegar, mixed -together as for lobsters. - - -CRABS. - -Crabs are boiled in the same manner, and in serving up may be arranged -like prawns. - - -HOT CRABS. - -Having boiled the crabs, extract all the meat from the shell, cut -it fine, and season it to your taste with nutmeg, salt, and cayenne -pepper. Add a bit of butter, some grated bread crumbs, and sufficient -vinegar to moisten it. Fill the back-shells of the crab with the -mixture; set it before the fire, and brown it by holding a red-hot -shovel or a salamander a little above it. - -Cover a large dish with small slices of dry toast with the crust cut -off. Lay on each slice a shell filled with the crab. The shell of one -crab will contain the meat of two. - - -COLD CRABS. - -Having taken all the meat out of the shells, make a dressing with sweet -oil, salt, cayenne pepper, mustard and vinegar, as for lobster. You -may add to it some hard-boiled yolk of egg, mashed in the oil. Put the -mixture into the back-shells of the crabs, and serve it up. Garnish -with the small claws laid nicely round. - - -SOFT CRABS. - -These crabs must be cooked directly, as they will not keep till next -day. - -Remove the spongy substance from each side of the crab, and also the -little sand-bag. Put some lard into a pan, and when it is boiling hot, -fry the crabs in it. After you take them out, throw in a handful of -parsley, and let it crisp; but withdraw it before it loses its colour. -Strew it over the crabs when you dish them. - -Make the gravy by adding cream or rich milk to the lard, with some -chopped parsley, pepper and salt. Let them all boil together for a few -minutes, and then serve it up in a sauce-boat. - - -TERRAPINS. - -Have ready a pot of boiling water. When it is boiling very hard put in -the terrapins, and let them remain in it till quite dead. Then take -them out, pull off the outer skin and the toe-nails, wash the terrapins -in warm water and boil them again, allowing a tea-spoonful of salt to -two terrapins. When the flesh becomes quite tender so that you can -pinch it off, take them out off the shell, remove the sand-bag, and -the gall, which you must be careful not to break, as it will make the -terrapin so bitter as to be uneatable. Cut up all the other parts of -the inside with the meat, and season it to your taste with cayenne -pepper, nutmeg, and mace. Put all into a stew-pan with the juice or -liquor that it has given out in cutting up, but not any water. To every -two terrapins allow a quarter of a pound of butter divided into pieces -and rolled in flour, one glass of Madeira, and the yolks of two eggs. -The eggs must be beaten, and not stirred in till a moment before it -goes to table. Keep it closely covered. Stew it gently till every thing -is tender, and serve it up hot in a deep dish. The entrails are no -longer cooked with terrapins. - -Terrapins, after being boiled by the cook, may be brought to table -plain, with all the condiments separate, that the company may dress -them according to taste. - -For this purpose heaters or chafing-dishes must be provided for each -plate. - - -PICKLED LOBSTER. - -Take half a dozen fine lobsters. Put them into boiling salt and water, -and when they are all done, take them out and extract all the meat from -the shells, leaving that of the claws as whole as possible, and cutting -the flesh of the body into large pieces nearly of the same size. Season -a sufficient quantity of vinegar very highly with whole pepper-corns, -whole cloves, and whole blades of mace. Put the pieces of lobster into -a stew-pan, and pour on just sufficient vinegar to keep them well -covered. Set it over a moderate fire; and when it has boiled hard about -five minutes, take out the lobster, and let the pickle boil by itself -for a quarter of an hour. When the pickle and lobster are both cold, -put them together into a broad flat stone jar. Cover it closely, and -set it away in a cool place. - -Eat the pickled lobster with oil, mustard, and vinegar, and have bread -and butter with it. - - - - -DIRECTIONS FOR COOKING MEAT. - -BEEF. - - -GENERAL REMARKS. - -When beef is good, it will have a fine smooth open grain, and it will -feel tender when squeezed or pinched in your fingers. The lean should -be of a bright carnation red, and the fat white rather than yellow--the -suet should be perfectly white. If the lean looks dark or purplish, and -the fat very yellow, do not buy the meat. - -See that the butcher has properly jointed the meat before it goes home. -For good tables, the pieces generally roasted are the sirloin and the -fore and middle ribs. In genteel houses other parts are seldom served -up as _roast-beef_. In small families the ribs are the most convenient -pieces. A whole sirloin is too large, except for a numerous company, -but it is the piece most esteemed. - -The best beef-steaks are those cut from the ribs, or from the -inner part of the sirloin. All other pieces are, for this purpose, -comparatively hard and tough. - -The round is generally corned or salted, and boiled. It is also used -for the dish called beef a-la-mode. - -The legs make excellent soup; the head and tail are also used for that -purpose. - -The tongue when fresh is never cooked except for mince-pies. Corned or -salted it is seldom liked, as in that state it has a faint sickly taste -that few persons can relish. But when pickled and afterwards smoked -(the only good way of preparing a tongue) it is highly and deservedly -esteemed. - -The other pieces of the animal are generally salted and boiled. Or when -fresh they may be used for soup or stews, if not too fat. - -If the state of the weather will allow you to keep fresh beef two or -three days, rub it with salt, and wrap it in a cloth. - -In summer do not attempt to keep it more than twenty-four hours; -and not then unless you can conveniently lay it in ice, or in a -spring-house. - -In winter if the beef is brought from market frozen, do not cook it -that day unless you dine very late, as it will be impossible to get -it sufficiently done--meat that has been frozen requiring double the -usual time. To thaw it, lay it in cold water, which is the only way to -extract the frost without injuring the meat. It should remain in the -water three hours or more. - - -TO ROAST BEEF. - -The fire should be prepared at least half an hour before the beef is -put down, and it should be large, steady, clear, and bright, with -plenty of fine hot coals at the bottom. - -The best apparatus for the purpose is the well-known roaster frequently -called a tin-kitchen. - -Wash the meat in cold water, and then wipe it dry, and rub it with -salt. Take care not to run the spit through the best parts of it. It is -customary with some cooks to tie blank paper over the fat, to prevent -it from melting and wasting too fast. - -Put it evenly into the roaster, and do not set it too near the fire, -lest the outside of the meat should be burned before the inside is -heated. - -Put some nice beef-dripping or some lard into the pan or bottom of -the roaster, and as soon as it melts begin to baste the beef with it; -taking up the liquid with a long spoon, and pouring it over the meat so -as to let it trickle down again into the pan. Repeat this frequently -while it is roasting; after a while you can baste it with its own fat. -Turn the spit often, so that the meat may be equally done on all sides. - -Once or twice draw back the roaster, and improve the fire by clearing -away the ashes, bringing forward the hot coals, and putting on fresh -fuel at the back. Should a coal fall into the dripping-pan take it out -immediately. - -An allowance of about half an hour to each pound of meat is the time -commonly given for roasting; but this rule, like most others, admits of -exceptions according to circumstances. Also, some persons like their -meat very much done; others prefer it rare, as it is called. In summer, -meat will roast in a shorter time than in winter. - -When the beef is nearly done, and the steam draws towards the fire, -remove the paper that has covered the fat part, sprinkle on a little -salt, and having basted the meat well with the dripping, pour off -nicely (through the spout of the roaster) all the liquid fat from the -top of the gravy. - -Lastly, dredge the meat very lightly with a little flour, and baste it -with fresh butter. This will give it a delicate froth. To the gravy -that is now running from the meat add nothing but a tea-cup of boiling -water. Skim it, and send it to table in a boat. Serve up with the beef -in a small deep plate, scraped horseradish moistened with vinegar. - -Fat meat requires more roasting than lean, and meat that has been -frozen will take nearly double the usual time. - -Basting the meat continually with flour and water is a bad practice, -as it gives it a coddled par-boiled appearance, and diminishes the -flavour. - -These directions for roasting beef will apply equally to mutton. - -Pickles are generally eaten with roast beef. French mustard is an -excellent condiment for it. In carving begin by cutting a slice from -the side. - - -TO SAVE BEEF-DRIPPING. - -Pour off through the spout of the roaster or tin-kitchen, all the -fat from the top of the gravy, after you have done basting the meat -with it. Hold a little sieve under the spout, and strain the dripping -through it into a pan. Set it away in a cool place; and next day when -it is cold and congealed, turn the cake of fat, and scrape with a -knife the sediment from the bottom. Put the dripping into a jar; cover -it tightly, and set it away in the refrigerator, or in the coldest -place you have. It will be found useful for frying, and for many other -purposes. - -Mutton-dripping cannot be used for any sort of cooking, as it -communicates to every thing the taste of tallow. - - -BAKED BEEF. - -This is a plain family dish, and is never provided for company. - -Take a nice but not a fat piece of fresh beef. Wash it, rub it with -salt, and place it on a trivet in a deep block tin or iron pan. Pour -a little water into the bottom, and put under and round the trivet -a sufficiency of pared potatoes, either white or sweet ones. Put it -into a hot oven, and let it bake till thoroughly done, basting it -frequently with its own gravy. Then transfer it to a hot dish, and -serve up the potatoes in another. Skim the gravy, and send it to table -in a boat. - -Or you may boil the potatoes, mash them with milk, and put them into -the bottom of the pan about half an hour before the meat is done -baking. Press down the mashed potatoes hard with the back of a spoon, -score them in cross lines over the top, and let them brown under the -meat, serving them up laid round it. - -Instead of potatoes, you may put in the bottom of the pan what is -called a Yorkshire pudding, to be baked under the meat. - -To make this pudding,--stir gradually four table-spoonfuls of flour -into a pint of milk, adding a salt-spoon of salt. Beat four eggs very -light, and mix them gradually with the milk and flour. See that the -batter is not lumpy. Do not put the pudding under the meat at first, as -if baked too long it will be hard and solid. After the meat has baked -till the pan is quite hot and well greased with the drippings, you may -put in the batter; having continued stirring it till the last moment. - -If the pudding is so spread over the pan as to be but an inch thick, it -will require about two hours baking, and need not be turned. If it is -thicker than an inch, you must (after it is brown on the top) loosen it -in the pan, by inserting a knife beneath it, and having cut it across -into four pieces, turn them all nicely that the other side may be -equally done. - -But this pudding is lighter and better if laid so thin as not to -require turning. - -When you serve up the beef lay the pieces of pudding round it, to be -eaten with the meat. - -Veal may be baked in this manner with potatoes or a pudding. Also fresh -pork. - - -TO BOIL CORNED OR SALTED BEEF. - -The best piece is the round. You may either boil it whole, or divide -it into two, or even three pieces if it is large, taking care that -each piece shall have a portion of the fat. Wash it well; and, if very -salt, soak it in two waters. Skewer it up tightly and in a good compact -shape, wrapping the flap piece firmly round it. Tie it round with broad -strong tape, or with a strip of coarse linen. Put it into a large pot, -and cover it well with water. It will be found a convenience to lay it -on a fish drainer. - -Hang it over a moderate fire that it may heat gradually all through. -Carefully take off the scum as it rises, and when no more appears, -keep the pot closely covered, and let it boil slowly and regularly, -with the fire at an equal temperature. Allow at least four hours to a -piece weighing about twelve pounds, and from that to five or six hours -in proportion to the size. Turn the meat twice in the pot while it is -boiling. Put in some carrots and turnips about two hours after the -meat. Many persons boil cabbage in the same pot with the beef, but it -is a much nicer way to do the greens in a separate vessel, lest they -become saturated with the liquid fat. Cauliflower or brocoli (which are -frequent accompaniments to corned beef) should never be boiled with it. - -Wash the cabbage in cold water, removing the outside leaves, and -cutting the stalk close. Examine all the leaves carefully, lest insects -should be lodged among them. If the cabbage is large, divide it into -quarters. Put it into a pot of boiling water with a handful of salt, -and boil it till the stalk is quite tender. Half an hour will generally -be sufficient for a small young cabbage; an hour for a large full-grown -one Drain it well before you dish it. If boiled separately from the -meat, have ready some melted butter to eat with it. - -Should you find the beef under-done, you may reboil it next day; -putting it into boiling water and letting it simmer for half an hour or -more, according to its size. - -Cold corned beef will keep very well for some days wrapped in several -folds of a thick linen cloth, and set away in a cool dry place. - -In carving a round of beef, slice it horizontally and very thin. Do not -help any one to the outside pieces, as they are generally too hard and -salt. French mustard is very nice with corned beef.[D] - -This receipt will apply equally to any piece of corned beef, except -that being less solid than the round, they will, in proportion to their -weight, require rather less time to boil. - -In dishing the meat, remove the wooden skewers and substitute plated or -silver ones. - -Many persons think it best (and they are most probably right) to stew -corned beef rather than to boil it. If you intend to stew it, put -no more water in the pot than will barely cover the meat, and keep -it gently simmering over a slow fire for four, five, or six hours, -according to the size of the piece. - - -FOOTNOTES: - -[D] French mustard is made of the very best mustard powder, diluted -with tarragon vinegar mixed with an equal portion of sweet oil, adding -a few drops of garlic vinegar. Use a wooden spoon. - - -TO BROIL BEEF-STEAKS. - -The best beef steaks are those cut from the ribs or from the inside of -the sirloin. All other parts are for this purpose comparatively hard -and tough. - -They should be cut about three quarters of an inch thick, and, unless -the beef is remarkably fine and tender, the steaks will be much -improved by beating them on both sides with a steak mallet, or with a -rolling-pin. Do not season them till you take them from the fire. - -Have ready on your hearth a fine bed of clear bright coals, entirely -free from smoke and ashes. Set the gridiron over the coals in a -slanting direction, that the meat may not be smoked by the fat dropping -into the fire directly under it. When the gridiron is quite hot, rub -the bars with suet, sprinkle a little salt over the coals, and lay on -the steaks. Turn them frequently with a pair of steak-tongs, or with a -knife and fork. A quarter of an hour is generally sufficient time to -broil a beef-steak. For those who like them underdone or rare, ten or -twelve minutes will be enough. - -When the fat blazes and smokes very much as it drips into the fire, -quickly remove the gridiron for a moment, till the blaze has subsided. -After they are browned, cover the upper side of the steaks with an -inverted plate or dish to prevent the flavour from evaporating. Rub a -dish with a shalot, or small onion, and place it near the gridiron and -close to the fire, that it may be well heated. In turning the steak -drop the gravy that may be standing on it into this dish, to save it -from being lost. When the steaks are done, sprinkle them with a little -salt and pepper, and lay them in a hot dish, putting on each a piece -of fresh butter. Then, if it is liked, season them with a very little -raw shalot, minced as finely as possible, and moistened with a spoonful -of water; and stir a tea-spoonful of catchup into the gravy. Send the -steaks to table very hot, in a covered dish. You may serve up with them -onion sauce in a small tureen. - -Pickles are frequently eaten with beef-steaks. - -Mutton chops may be broiled in the same manner. - - -TO FRY BEEF-STEAKS. - -Beef-steaks for frying should be cut thinner than for broiling. Take -them from the ribs or sirloin, and remove the bone. Beat them to make -them tender. Season them with salt and pepper. - -Put some fresh butter, or nice beef-dripping into a frying-pan, and -hold it over a clear bright fire till it boils and has done hissing. -Then put in the steaks, and (if you like them) some sliced onions. Fry -them about a quarter of an hour, turning them frequently. Steaks, when -fried, should be thoroughly done. After they are browned, cover them -with a large plate to keep in the juices. - -Have ready a hot dish, and when they are done, take out the steaks and -onions and lay them in it with another dish on the top, to keep them -hot while you give the gravy in the pan another boil up over the fire. -You may add to it a spoonful of mushroom catchup. Pour the gravy over -the steaks, and send them to table as hot as possible. - -Mutton chops may be fried in this manner. - - -BEEF-STEAK PUDDING. - -For a small pudding take a pound of fresh beef suet. Clear it from the -skin and the stringy fibres, and mince it as finely as possible. Sift -into a large pan two pounds of fine flour, and add the suet gradually, -rubbing it fine with your hands and mixing it thoroughly. Then pour in, -by degrees, enough of cold water to make a stiff dough. Roll it out -into a large even sheet. Have ready about a pound and a half of the -best beef-steak, omitting the bone and fat which should be all cut -off. Divide the steak into small thin pieces, and beat them well to -make them tender. Season them with pepper and salt, and, if convenient, -add some mushrooms. Lay the beef in the middle of the sheet of paste, -and put on the top a bit of butter rolled in flour. Close the paste -nicely over the meat as if you were making a large dumpling. Dredge -with flour a thick square cloth, and tie the pudding up in it, leaving -space for it to swell. Fasten the string very firmly, and stop up with -flour the little gap at the tying-place so that no water can get in. -Have ready a large pot of boiling water. Put the pudding into it, and -let it boil fast three hours or more. Keep up a good fire under it, as -if it stops boiling a minute the crust will be heavy. Have a kettle of -boiling water at the fire to replenish the pot if it wastes too much. -Do not take up the pudding till the moment before it goes to table. Mix -some catchup with the gravy on your plate. - -For a large pudding you must have two pounds of suet, three pounds of -flour, and two pounds and a half of meat. It must boil at least five -hours. - -All the fat must be removed from the meat before it goes into the -pudding, as the gravy cannot be skimmed when enclosed in the crust. - -You may boil in the pudding some potatoes cut into slices. - -A pudding of the lean of mutton chops may be made in the same manner; -also of venison steaks. - - -A BEEF-STEAK PIE. - -Make a good paste in the proportion of a pound of butter to two pounds -of sifted flour. Divide it in half, and line with one sheet of it the -bottom and sides of a deep dish, which must first be well buttered. -Have ready two pounds of the best beef-steak, cut thin, and well -beaten; the bone and fat being omitted. Season it with pepper and salt. -Spread a layer of the steak at the bottom of the pie, and on it a layer -of sliced potato, and a few small bits of butter rolled in flour. -Then another layer of meat, potato, &c., till the dish is full. You -may greatly improve the flavour by adding mushrooms, or chopped clams -or oysters, leaving out the hard parts. If you use clams or oysters, -moisten the other ingredients with a little of their liquor. If not, -pour in, at the last, half a pint of cold water, or less if the pie is -small. Cover the pie with the other sheet of paste as a lid, and notch -the edges handsomely, having reserved a little of the paste to make a -flower or tulip to stick in the slit at the top. Bake it in a quick -oven an hour and a quarter, or longer, in proportion to its size. Send -it to table hot. - -You may make a similar pie of mutton chops, or veal cutlets, or venison -steaks, always leaving out the bone and fat. - -Many persons in making pies stew the meat slowly in a little water till -about half done, and they then put it with its gravy into the paste -and finish by baking. In this case add no water to the pie, as there -will be already sufficient liquid. If you half-stew the meat, do the -potatoes with it. - - -A-LA-MODE BEEF. - -Take the bone out of a round of fresh beef, and beat the meat well all -over to make it tender. Chop and mix together equal quantities of sweet -marjoram and sweet basil, the leaves picked from the stalks and rubbed -fine. Chop also some small onions or shalots, and some parsley; the -marrow from the bone of the beef; and a quarter of a pound, or more of -suet. Add two penny rolls of stale bread grated; and pepper, mace, and -nutmeg to your taste. Mix all these ingredients well, and bind them -together with the beaten yolks of four eggs. Fill with this seasoning -the place from whence you took out the bone; and rub what is left of it -all over the outside of the meat. You must, of course, proportion the -quantity of stuffing to the size of the round of beef. Fasten it well -with skewers, and tie it round firmly with a piece of tape, so as to -keep it compact and in good shape. It is best to prepare the meat the -day before it is to be cooked. - -Cover the bottom of a stew-pan with slices of ham. Lay the beef upon -them, and cover the top of the meat with more slices of ham. Place -round it four large onions, four carrots, and four turnips, all cut -in thick slices. Pour in from half a pint to a pint of water, and if -convenient, add two calves' feet cut in half. Cover the pan closely, -set it in an oven and let it bake for at least six hours; or seven or -eight, according to the size. - -When it is thoroughly done, take out the beef and lay it on a dish with -the vegetables round it. Remove the bacon and calves' feet, and (having -skimmed the fat from the gravy carefully) strain it into a small -sauce-pan; set it on hot coals, and stir into it a teacup-full of port -wine, and the same quantity of pickled mushrooms. Let it just come to a -boil, and then send it to table in a sauce-tureen. - -If the beef is to be eaten cold, you may ornament it as follows:--Glaze -it all over with beaten white of egg. Then cover it with a coat of -boiled potato grated finely. Have ready some slices of cold boiled -carrot, and also of beet-root. Cut them into the form of stars or -flowers, and arrange them handsomely over the top of the meat by -sticking them on the grated potato. In the centre place a large bunch -of double parsley, interspersed with flowers cut out of raw turnips, -beets, and carrots, somewhat in imitation of white and red roses, and -marygolds. Fix the flowers on wooden skewers concealed with parsley. - -Cold a-la-mode beef prepared in this manner will at a little distance -look like a large iced cake decorated with sugar flowers. - -You may dress a fillet of veal according to this receipt. Of course it -will require less time to stew. - - -TO STEW BEEF. - -Take a good piece of fresh beef. It must not be too fat. Wash it, rub -it with salt, and put it into a pot with barely sufficient water to -cover it. Set it over a slow fire, and after it has stewed an hour, -put in some potatoes pared and cut in half, and some parsnips, scraped -and split. Let them stew with the beef till quite tender. Turn the -meat several times in the pot. When all is done, serve up the meat and -vegetables together, and the gravy in a boat, having first skimmed it. - -This is a good family dish. - -You may add turnips (pared and sliced) to the other vegetables. - -Fresh pork may be stewed in this manner, or with sweet potatoes. - - -TO STEW A ROUND OF BEEF. - -Trim off some pieces from a round of fresh beef--take out the bone and -break it. Put the bone and the trimmings into a pan with some cold -water, and add an onion, a carrot, and a turnip all cut in pieces, and -a bunch of sweet herbs. Simmer them for an hour, and having skimmed it -well, strain off the liquid. Season the meat highly with what is called -kitchen pepper, that is, a mixture, in equal quantities, of black -pepper, or of cayenne, cinnamon, cloves, ginger and nutmeg, all finely -powdered. Fasten it with skewers, and tie it firmly round with tape. -Lay skewers in the bottom of the stew-pan; place the beef upon them, -and then pour over it the gravy you have prepared from the bone and -trimmings. Simmer it about an hour and a half, and then turn the meat -over, and add to it three carrots, three turnips, and two onions all -sliced, and a dozen tomatas sliced. Keep the lid close, except when you -are skimming off the fat. Let the meat stew till it is thoroughly done -and tender throughout. The time will depend on the size of the round. -It may require from five or six to eight hours. - -Just before you take it up, stir into the gravy a table-spoonful or -two of mushroom catchup, a little made mustard, and a piece of butter -rolled in flour. - -Send it to table hot, with the gravy poured round it. - - -ANOTHER WAY TO STEW A ROUND OF BEEF. - -Take a round of fresh beef (or the half of one if it is very large) and -remove the bone. The day before you cook it, lay it in a pickle made of -equal proportions of water and vinegar with salt to your taste. Next -morning take it out of the pickle, put it into a large pot or stew-pan, -and just cover it with water. Put in with it two or three large onions, -a few cloves, a little whole black pepper, and a large glass of port -or claret. If it is a whole round of beef allow two glasses of wine. -Stew it slowly for at least four hours or more, in proportion to its -size. It must be thoroughly done, and tender all through. An hour -before you send it to table take the meat out of the pot, and pour the -gravy into a pan. Put a large lump of butter into the pot, dredge the -beef with flour, and return it to the pot to brown, turning it often to -prevent its burning. Or it will be better to put it into a Dutch oven. -Cover the lid with hot coals, renewing them as they go out. Take the -gravy that you poured from the meat, and skim off all the fat. Put it -into a sauce-pan, and mix with it a little butter rolled in flour, and -add some more cloves and wine. Give it a boil up. If it is not well -browned, burn some sugar on a hot shovel, and stir it in. - -If you like it stuffed, have ready when you take the meat out of the -pickle, a force-meat of grated bread crumbs, sweet herbs, butter, -spice, pepper and salt, and minced parsley, mixed with beaten yolk of -egg. Fill with this the opening from whence you took the bone, and bind -a tape firmly round the meat. - - -BEEF BOUILLI. - -Take part of a round of fresh beef (or if you prefer it a piece of the -flank or brisket) and rub it with salt. Place skewers in the bottom of -the stew-pot, and lay the meat upon them with barely water enough to -cover it. To enrich the gravy you may add the necks and other trimmings -of whatever poultry you may happen to have; also the root of tongue, if -convenient. Cover the pot, and set it over a quick fire. When it boils -and the scum has risen, skim it well, and then diminish the fire so -that the meat shall only simmer; or you may set the pot on hot coals. -Then put in four or five carrots sliced thin, a head of celery cut up, -and four or five sliced turnips. Add a bunch of sweet herbs, and a -small table-spoonful of black peppercorns tied in a thin muslin rag. -Let it stew slowly for four or five hours, and then add a dozen very -small onions roasted and peeled, and a large table-spoonful of capers -or nasturtians. You may, if you choose, stick a clove in each onion. -Simmer it half an hour longer, then take up the meat, and place it in a -dish, laying the vegetables round it. Skim and strain the gravy; season -it with catchup, and made mustard, and serve it up in a boat. - -Mutton may be cooked in this manner. - - -HASHED BEEF. - -Take some roast beef that has been rather under-done, and having cut -off the fat and skin, put the trimmings with the bones broken up into -a stew-pan with two large onions sliced, a few sliced potatoes, and a -bunch of sweet herbs. Add about a pint of warm water, or broth if you -have it. This is to make the gravy. Cover it closely, and let it simmer -for about an hour. Then skim and strain it, carefully removing every -particle of fat. - -Take another stew-pot, and melt in it a piece of butter, about the size -of a large walnut. When it has melted, shake in a spoonful of flour. -Stir it a few minutes, and then add to it the strained gravy. Let it -come to a boil, and then put to it a table-spoonful of catchup, and the -beef cut either in thin small slices or in mouthfuls. Let it simmer -from five to ten minutes, but do not allow it to boil, lest (having -been cooked already) it should become tasteless and insipid. Serve -it up in a deep dish with thin slices of toast cut into triangular or -pointed pieces, the crust omitted. Dip the toast in the gravy, and lay -the pieces in regular order round the sides of the dish. - -You may hash mutton or veal in the same manner, adding sliced carrots, -turnips, potatoes, or any vegetables you please. Tomatas are an -improvement. - -To hash cold meat is an economical way of using it; but there is little -or no nutriment in it after being twice cooked, and the natural flavour -is much impaired by the process. - -Hashed meat would always be much better if the slices were cut from the -joint or large piece as soon as it leaves the table, and soaked in the -gravy till next day. - - -BEEF CAKES. - -Take some cold roast beef that has been under-done, and mince it very -fine. Mix with it grated bread crumbs, and a little chopped onion and -parsley. Season it with pepper and salt, and moisten it with some -beef-dripping and a little walnut or onion pickle. Some scraped cold -tongue or ham will be found an improvement. Make it into broad flat -cakes, and spread a coat of mashed potato thinly on the top and bottom -of each. Lay a small bit of butter on the top of every cake, and set -them in an oven to warm and brown. - -Beef cakes are frequently a breakfast dish. - -Any other cold fresh meat may be prepared in the same manner. - -Cold roast beef may be cut into slices, seasoned with salt and pepper, -broiled a few minutes over a clear fire, and served up hot with a -little butter spread on them. - - -TO ROAST A BEEF'S HEART. - -Cut open the heart, and (having removed the ventricles) soak it in -cold water to free it from the blood. Parboil it about ten minutes. -Prepare a force-meat of grated bread crumbs, butter or minced suet, -sweet marjoram and parsley chopped fine, a little grated lemon-peel, -nutmeg, pepper, and salt to your taste, and some yolk of egg to bind -the ingredients. Stuff the heart with the force-meat, and secure the -opening by tying a string around it. Put it on a spit, and roast it -till it is tender throughout. - -Add to the gravy a piece of butter rolled in flour, and a glass of -red wine. Serve up the heart very hot in a covered dish. It chills -immediately. - -Eat currant jelly with it. - -Boiled beef's heart is frequently used in mince pies. - - -TO STEW A BEEF'S HEART. - -Clean the heart, and cut it lengthways into large pieces. Put them into -a pot with a little salt and pepper, and cover them with cold water. -Parboil them for a quarter of an hour, carefully skimming off the blood -that rises to the top. Then take them out, cut them into mouthfuls, -and having strained the liquid, return them to it, adding a head or -two of chopped celery, a few sliced onions, a dozen potatoes pared and -quartered, and a piece of butter rolled in flour. Season with whole -pepper, and a few cloves if you like. Let it stew slowly till all the -pieces of heart and the vegetables are quite tender. - -You may stew a beef's kidney in the same manner. - -The heart and liver of a calf make a good dish cooked as above. - - -TO DRESS BEEF KIDNEY. - -Having soaked a fresh kidney in cold water and dried it in a cloth, -cut it into mouthfuls, and then mince it fine. Dust it with flour. Put -some butter into a stew-pan over a moderate fire, and when it boils put -in the minced kidney. When you have browned it in the butter, sprinkle -on a little salt and cayenne pepper, and pour in a very little boiling -water. Add a glass of champagne or other wine, or a large tea-spoonful -of mushroom catchup, or of walnut pickle. Cover the pan closely, and -let it stew till the kidney is tender. Send it to table hot in a -covered dish. It is eaten generally at breakfast. - - -TO BOIL TRIPE. - -Wash it well in warm water, and trim it nicely, taking off all the -fat. Cut it into small pieces, and put it on to boil five hours before -dinner, in water enough to cover it very well. After it has boiled four -hours, pour off the water, season the tripe with pepper and salt, and -put it into a pot with milk and water mixed in equal quantities. Boil -it an hour in the milk and water. - -Boil in a sauce-pan ten or a dozen onions. When they are quite soft, -drain them in a cullender, and mash them. Wipe out your sauce-pan -and put them on again, with a bit of butter rolled in flour, and a -wine-glass of cream or milk. Let them boil up, and add them to the -tripe just before you send it to table. Eat it with pepper, vinegar, -and mustard. - -It is best to give tripe its first and longest boiling the day before -it is wanted. - - -TRIPE AND OYSTERS. - -Having boiled the tripe in milk and water, for four or five hours till -it is quite tender, cut it up into small pieces. Put it into a stew-pan -with just milk enough to cover it, and a few blades of mace. Let it -stew about five minutes, and then put in the oysters, adding a large -piece of butter rolled in flour, and salt and cayenne pepper to your -taste. Let it stew five minutes longer, and then send it to table in a -tureen; first skimming off whatever fat may float on the surface. - - -TO FRY TRIPE. - -Boil the tripe the day before, till it is quite tender, which it will -not be in less than four or five hours. Then cover it and set it away. -Next day cut it into long slips, and dip each piece into beaten yolk of -egg, and afterwards roll them in grated bread crumbs. Have ready in a -frying-pan over the fire, some good beef-dripping. When it is boiling -hot put in the tripe, and fry it about ten minutes, till of a light -brown. - -You may serve it up with onion sauce. - -Boiled tripe that has been left from the dinner of the preceding day -may be fried in this manner. - - -PEPPER POT. - -Take four pounds of tripe, and four ox feet. Put them into a large -pot with as much water as will cover them, some whole pepper, and a -little salt. Hang them over the fire early in the morning. Let them -boil slowly, keeping thy pot closely covered. When the tripe is quite -tender, and the ox feet boiled to pieces, take them out, and skim -the liquid and strain it. Then cut the tripe into small pieces; put -it back into the pot, and pour the soup or liquor over it. Have ready -some sweet herbs chopped fine, some sliced onions, and some sliced -potatoes. Make some small dumplings with flour and butter. Season the -vegetables well with pepper and salt, and put them into the pot. Have -ready a kettle of boiling water, and pour on as much as will keep the -ingredients covered while boiling, but take care not to weaken the -taste by putting too much water. Add a large piece of butter rolled in -flour, and lastly put in the dumplings. Let it boil till all the things -are thoroughly done, and then serve it up in the tureen. - - -TO BOIL A SMOKED TONGUE. - -In buying dried tongues, choose those that are thick and plump, and -that have the smoothest skins. They are the most likely to be young and -tender. - -A smoked tongue should soak in cold water at least all night. One that -is very hard and dry will require twenty-four hours' soaking. When you -boil it put it into a pot full of cold water. Set it over a slow fire -that it may heat gradually for an hour before it comes to a boil. Then -keep it simmering from three and a half to four hours, according to its -size and age. Probe it with a fork, and do not take it up till it is -tender throughout. Send it to table with mashed potato laid round it, -and garnish with parsley. Do not split it in half when you dish it, -as is the practice with some cooks. Cutting it lengthways spoils the -flavour, and renders it comparatively insipid. - -If you wish to serve up the tongue very handsomely, rub it with yolk -of egg after you take it from the pot, and strew over it grated bread -crumbs; baste it with butter, and set it before the fire till it -becomes of a light brown. Cover the root (which is always an unsightly -object) with thick sprigs of double parsley; and (instead of mashed -potato) lay slices of currant jelly all round the tongue. - - -TO BOIL A SALTED OR PICKLED TONGUE. - -Put it into boiling water, and let it boil three hours or more, -according to its size. When you take it out peel and trim it, and send -it to table surrounded with mashed potato, and garnished with sliced -carrot. - - -TO CORN BEEF. - -Wash the beef well, after it has lain awhile in cold water. Then drain -and examine it, take out all the kernels, and rub it plentifully with -salt. It will imbibe the salt more readily after being washed. In cold -weather warm the salt by placing it before the fire. This will cause it -to penetrate the meat more thoroughly. - -In summer do not attempt to corn any beef that has not been fresh -killed, and even then it will not keep more than a day and a half or -two days. Wash and dry it, and rub a great deal of salt well into it. -Cover it carefully, and keep it in a cold dry cellar. - -Pork is corned in the same manner. - - -TO PICKLE BEEF OR TONGUES. - -The beef must be fresh killed, and of the best kind. You must wipe -every piece well, to dry it from the blood and moisture. To fifty -pounds of meat allow two pounds and a quarter of coarse salt, two -pounds and a quarter of fine salt, one ounce and a half of saltpetre, -two pounds of good brown sugar, and two quarts of molasses. Mix all -these ingredients well together, boil and skim it for about twenty -minutes, and when no more scum rises, take it from the fire. Have ready -the beef in a large tub, or in a barrel; pour the brine gradually upon -it with a ladle, and as it cools rub it well into every part of the -meat. A molasses hogshead sawed in two is a good receptacle for pickled -meat. Cover it well with a thick cloth, and look at it frequently, -skimming off whatever may float on the top, and basting the meat with -the brine. In about a fortnight the beef will be fit for use. - -Tongues may be put into the same cask with the beef, one or two at a -time, as you procure them from the butcher. None of them will be ready -for smoking in less than six weeks; but they had best remain in pickle -seven or eight months. They should not be sent to the smoke-house later -than March. If you do them at home, they will require three weeks' -smoking over a wood fire. Hang them with the root or large end upwards. -When done, sew up each tongue tightly in coarse linen, and hang them up -in a dark dry cellar. - -Pickled tongues without smoking are seldom liked. - -The last of October is a good time for putting meat into pickle. If the -weather is too warm or too cold, it will not take the salt well. - -In the course of the winter the pickle may probably require a second -boiling with additional ingredients. - -Half an ounce of pearl-ash added to the other articles will make the -meat more tender, but many persons thinks it injures the taste. - -The meat must always be kept completely immersed in the brine. To -effect this a heavy board should be laid upon it. - - -DRIED OR SMOKED BEEF. - -The best part for this purpose is the round, which you must desire the -butcher to cut into four pieces. Wash the meat and dry it well in a -cloth. Grind or beat to powder an equal quantity of cloves and mace, -and having mixed them together, rub them well into the beef with your -hand. The spice will be found a great improvement both to the taste -and smell of the meat. Have ready a pickle made precisely as that in -the preceding article. Boil and skim it, and (the meat having been -thoroughly rubbed all over with the spice) pour on the pickle as before -directed. Keep the beef in the pickle at least six weeks, and then -smoke it about three weeks. Corn cobs make a good fire for smoking meat. - -Smoked beef is brought on the tea-table either shaved into thin chips -without cooking, or chipped and fried in a skillet with some butter and -beaten egg. - -This receipt for dried or smoked beef will answer equally well for -venison ham, which is also used as a relish at the tea-table. - -Mutton hams may be prepared in the same way. - - -POTTED BEEF. - -Take a good piece of a round of beef, and cut off all the fat. Rub the -lean well with salt, and let it lie two days. Then put it into a jar, -and add to it a little water in the proportion of half a pint to three -pounds of meat. Cover the jar as closely as possible, (the best cover -will be a coarse paste or dough) and set it in a slow oven, or in a -vessel of boiling water for about four hours. Then drain off all the -gravy and set the meat before the fire that all the moisture may be -drawn out. Pull or cut it to pieces and pound it for a long time in a -mortar with black pepper, cloves, mace, nutmeg, and oiled fresh butter, -adding these ingredients gradually, and moistening it with a little of -the gravy. You must pound it to a fine paste, or till it becomes of the -consistence of cream cheese. - -Put it into potting cans, and cover it an inch thick with fresh butter -that has been melted, skimmed, and strained. Tie a leather over each -pot, and keep them closely covered. Set them in a dry place. - -Game and poultry may be potted in this manner. - - - - -VEAL. - - -GENERAL REMARKS. - -The fore-quarter of a calf comprises the neck, breast, and shoulder: -the hind-quarter consists of the loin, fillet, and knuckle. Separate -dishes are made of the head, heart, liver, and sweetbread. The flesh -of good veal is firm and dry, and the joints stiff. The lean is of a -very light delicate red, and the fat quite white. In buying the head -see that the eyes look full, plump, and lively; if they are dull and -sunk the calf has been killed too long. In buying calves' feet for -jelly or soup, endeavour to get those that have been singed only, and -not skinned; as a great deal of gelatinous substance is contained in -the skin. Veal should always be thoroughly cooked, and never brought to -table rare or under-done, like beef or mutton. The least redness in the -meat or gravy is disgusting. - -Veal suet may be used as a substitute for that of beef; also -veal-dripping. - - -TO ROAST A LOIN OF VEAL. - -The loin is the best part of the calf. It is always roasted. See that -your fire is clear and hot, and broad enough to brown both ends. Cover -the fat of the kidney and the back with paper to prevent it from -scorching. A large loin of veal will require _at least_ four hours -and a half to roast it sufficiently. At first set the roaster at a -tolerable distance from the fire that the meat may heat gradually -in the beginning; afterwards place it nearer. Put a little salt and -water into the dripping-pan and baste the meat with it till the gravy -begins to drop. Then baste with the gravy. When the meat is nearly -done, move it close to the fire, dredge it with a very little flour, -and baste it with butter. Skim the fat from the gravy, which should be -thickened by shaking in a very small quantity of flour. Put it into a -small sauce-pan, and set it on hot coals. Let it just come to a boil, -and then send it to table in a boat. If the gravy is not in sufficient -quantity, add to it about half a jill or a large wine-glass of boiling -water. - -In carving a loin of veal help every one to a piece of the kidney as -far as it will go. - - -TO ROAST A BREAST OF VEAL. - -A breast of veal will require about three hours and a half to roast. -In preparing it for the spit, cover it with the caul, and skewer the -sweetbread to the back. Take off the caul when the meat is nearly done. -The breast, being comparatively tough and coarse, is less esteemed than -the loin and the fillet. - - -TO ROAST A FILLET OF VEAL. - -Take out the bone, and secure with skewers the fat flap to the outside -of the meat. Prepare a stuffing of fresh butter or suet minced fine, -and an equal quantity of grated bread-crumbs, a large table-spoonful of -grated lemon-peel, a table-spoonful of sweet marjoram chopped or rubbed -to powder, a nutmeg grated, and a little pepper and salt, with a sprig -of chopped parsley. Mix all these ingredients with beaten yolk of egg, -and stuff the place from whence the bone was taken. Make deep cuts or -incisions all over the top of the veal, and fill them with some of the -stuffing. You may stick into each hole an inch of fat ham or bacon, cut -very thin. - -Having papered the fat, spit the veal and put it into the roaster, -keeping it at first not too near the fire. Put a little salt and water -into the dripping-pan, and for awhile baste the meat with it. Then -baste it with its own gravy. A fillet of veal will require four hours -roasting. As it proceeds, place it nearer to the fire. Half an hour -before it is done, remove the paper, and baste the meat with butter, -having first dredged it very lightly with flour. Having skimmed the -gravy, mix some thin melted butter with it. - -If convenient, you may in making the stuffing, use a large proportion -of chopped mushrooms that have been preserved in sweet oil, or of -chopped pickled oysters. Cold ham shred fine will improve it. - -You may stuff a fillet of veal entirely with sausage meat. - -To accompany a fillet of veal, the usual dish is boiled ham or bacon. - -A shoulder of veal may be stuffed and roasted in a similar manner. - - -TO STEW A BREAST OF VEAL. - -Divide the breast into pieces according to the position of the bones. -Put them into a stew-pan with a few slices of ham, some whole pepper, a -bunch of sweet herbs, and a sliced onion. Add sufficient water to keep -it from burning, and let it stew slowly till the meat is quite tender. -Then put to it a quart or more of green peas that have boiled twenty -minutes in another pot, and a piece of butter rolled in flour. Let all -stew together a quarter of an hour longer. Serve it up, with the veal -in the middle, the peas round it, and the ham laid on the peas. - -You may stew a breast of veal with tomatas. - - -TO STEW A FILLET OF VEAL. - -Take a fillet of veal, wipe it well, and then with a sharp knife make -deep incisions all over the surface, the bottom as well as the top and -sides. Make a stuffing of grated stale bread, butter, chopped sweet -marjoram, grated lemon-peel, nutmeg, pepper and salt, mixed up with -beaten yolk of egg to bind and give it consistency. Fill the holes or -incisions with the stuffing, pressing it down well with your fingers. -Reserve some of the stuffing to rub all over the outside of the meat. -Have ready some very thin slices of cold boiled ham, the fatter the -better. Cover the veal with them, fastening them on with skewers. Put -it into a pot, and stew it slowly in a very little water, just enough -to cover it. It will take at least five hours to stew; or more, in -proportion to its size. When done, take off the ham, and lay it round -the veal in a dish. - -You may stew with it a quart or three pints of young green peas, put -in about an hour before dinner; add to them a little butter and pepper -while they are stewing. Serve them up in the dish with the veal, laying -the slices of ham upon them. - -If you omit the ham, stew the veal entirely in lard. - - -TO STEW A KNUCKLE OF VEAL. - -Lay four wooden skewers across the bottom of your stew-pan, and place -the meat upon them; having first carefully washed it, and rubbed it -with salt. Add a table-spoonful of whole pepper, the leaves from a -bunch of sweet marjoram, a sprig of parsley leaves chopped, two onions -peeled and sliced, and a piece of butter rolled in flour. Pour in two -quarts of water. Cover it closely, and after it has come to a boil, -lessen the fire, and let the meat only simmer for two hours or more. -Before you serve it up, pour the liquid over it. - -This dish will be greatly improved by stewing with it a few slices of -ham, or the remains of a cold ham. - -Veal when simply boiled is too insipid. To stew it is much better. - - -VEAL CUTLETS. - -The best cutlets are those taken from the leg or fillet. Cut them about -half an inch thick, and as large as the palm of your hand. Season them -with pepper and salt. Grate some stale bread, and rub it through a -cullender, adding to it chopped sweet marjoram, grated lemon-peel, and -some powdered mace or nutmeg. Spread the mixture on a large flat dish. -Have ready in a pan some beaten egg. First dip each cutlet into the -egg, and then into the seasoning on the dish, seeing that a sufficient -quantity adheres to both sides of the meat. Melt in your frying-pan, -over a quick fire, some beef-dripping, lard, or fresh butter, and when -it boils lay your cutlets in it, and fry them thoroughly; turning them -on both sides, and taking care that they do not burn. Place them in a -covered dish near the fire, while you finish the gravy in the pan, by -first skimming it, and then shaking in a little flour and stirring it -round. Pour the gravy hot round the cutlets, and garnish with little -bunches of curled parsley. - -You may mix with the bread crumbs a little saffron. - - -VEAL STEAKS. - -Cut a neck of veal into thin steaks, and beat them to make them tender. -For seasoning, mix together some finely chopped onion sprinkled with -pepper and salt, and a little chopped parsley. Add some butter, and -put it with the parsley and onion into a small sauce-pan, and set it -on hot coals to stew till brown. In the mean time, put the steaks on a -hot gridiron (the bars of which have been rubbed with suet) and broil -them well, over a bed of bright clear coals. When sufficiently done on -one side turn them on the other. After the last turning, cover each -steak with some of the seasoning from the sauce-pan, and let all broil -together till thoroughly done. - -Instead of the onions and parsley, you may season the veal steaks with -chopped mushrooms, or with chopped oysters, browned in butter. - -Have ready a gravy made of the scraps and trimmings of the veal, -seasoned with pepper and salt, and boiled in a little hot water in the -same sauce-pan in which the parsley and onions have been previously -stewed. Strain the gravy when it has boiled long enough, and flavour it -with catchup. - - -MINCED VEAL. - -Take some cold veal, cut it into slices, and mince it very finely with -a chopping-knife. Season it to your taste with pepper, salt, sweet -marjoram rubbed fine, grated lemon-peel and nutmeg. Put the bones and -trimmings into a sauce-pan with a little water, and simmer them over -hot coals to extract the gravy from them. Then put the minced veal into -a stew-pan, strain the gravy over it, add a piece of butter rolled in -flour, and a little milk or cream. Let it all simmer together till -thoroughly warmed, but do not allow it to boil lest the meat having -been once cooked already, should become tasteless. When you serve -it up, have ready some three-cornered pieces of bread toasted and -buttered; place them all round the inside of the dish. - -Or you may cover the mince with a thick layer of grated bread, -moistened with a little butter, and browned on the top with a -salamander, or a red hot shovel. - - -VEAL PATTIES. - -Mince very fine a pound of the lean of cold roast veal, and half a -pound of cold boiled ham, (fat and lean equally mixed.) Put it into -a stew-pan with three ounces of butter divided into bits and rolled -in flour, a jill of cream, and a jill of veal gravy. Season it to -your taste with cayenne pepper and nutmeg, grated lemon-peel, and -lemon-juice. Set the pan on hot coals, and let the ingredients simmer -till well warmed, stirring them well to prevent their burning. - -Have, ready baked, some small shells of puff-paste. Fill them with the -mixture, and eat the patties either warm or cold. - - -VEAL PIE. - -Take two pounds of veal cut from the loin, fillet, or the best end of -the neck. Remove the bone, fat, and skin, and put them into a sauce-pan -with half a pint of water to stew for the gravy. Make a good paste, -allowing a pound of butter to two pounds of flour. Divide it into two -pieces, roll it out rather thick, and cover with one piece the sides -and bottom of a deep dish. Put in a layer of veal, seasoned with black -pepper, then a layer of cold ham sliced thin, then more veal, more ham, -and so on till the dish is full; interspersing the meat with yolks -of eggs boiled hard. If you can procure some small button mushrooms -they will be found an improvement. Pour in, at the last, the gravy you -have drawn from the trimmings, and put on the lid of the pie, notching -the edge handsomely, and ornamenting the centre with a flower made of -paste. Bake the pie at least two hours and a half. - -You may make a very plain veal pie simply of veal chops, sliced onions, -and potatoes pared and quartered. Season with pepper and salt, and fill -up the dish with water. - - -CALF'S HEAD DREST PLAIN. - -Wash the head in warm water. Then lay it in clean hot water and let it -soak awhile. This will blanch it. Take out the brains and the black -part of the eyes. Tie the head in a cloth, and put it into a large -fish-kettle, with plenty of cold water, and add some salt to throw up -the scum, which must be taken off as it rises. Let the head boil gently -about three hours. - -Put eight or ten sage leaves, and as much parsley, into a small -sauce-pan with a little water, and boil them half an hour. Then chop -them fine, and set them ready on a plate. Wash the brains well in two -warm waters, and then soak them for an hour in a basin of cold water -with a little salt in it. Remove the skin and strings, and then put -the brains into a stew-pan with plenty of cold water, and let them -boil gently for a quarter of an hour, skimming them well. Take them -out, chop them, and mix them with the sage and parsley leaves, two -table-spoonfuls of melted butter, and the yolks of four hard-boiled -eggs, and pepper and salt to your taste. Then put the mixture into a -sauce-pan and set it on coals to warm. - -Take up the head when it is sufficiently boiled, score it in diamonds, -brush it all over with beaten egg, and strew it with a mixture of -grated bread-crumbs, and chopped sage and parsley. Stick a few bits of -butter over it, and set it in a Dutch oven to brown. Serve it up with -the brains laid round it. Or you may send to table the brains and the -tongue in a small separate dish, having first trimmed the tongue and -cut off the roots. Have also parsley-sauce in a boat. You may garnish -with very thin small slices of broiled ham, curled up. - -If you get a calf's head with the hair on, sprinkle it all over with -pounded rosin, and dip it into boiling water. This will make the hairs -scrape off easily. - - -CALF'S HEAD HASHED. - -Take a calf's head and a set of feet, and boil them until tender, -having first removed the brains. Then cut the flesh off the head and -feet in slices from the bone, and put both meat and bones into a -stew-pan with a bunch of sweet herbs, some sliced onions, and pepper -and salt to your taste; also a large piece of butter rolled in flour, -and a little water. After it has stewed awhile slowly till the flavour -is well extracted from the herbs and onions, take out the meat, season -it a little with cayenne pepper, and lay it in a dish. Strain the gravy -in which it was stewed, and stir into it two glasses of madeira, and -the juice and grated peel of a lemon. Having poured some of the gravy -over the meat, lay a piece of butter on the top, set it in an oven and -bake it brown. - -In the mean time, having cleaned and washed the brains (skinning them -and removing the strings) parboil them in a sauce-pan, and then make -them into balls with chopped sweet herbs, grated bread-crumbs, grated -lemon-peel, nutmeg, and beaten yolk of egg. Fry them in lard and butter -mixed; and send them to table laid round the meat (which should have -the tongue placed on the top) and garnish with sliced lemon. Warm the -remaining gravy in a small sauce-pan on hot coals, and stir into it the -beaten yolk of an egg a minute before you take it from the fire. Send -it to table in a boat. - - -CHITTERLINGS OR CALF'S TRIPE. - -See that the chitterlings are very nice and white. Wash them, cut them -into pieces, and put them into a stew-pan with pepper and salt to your -taste, and about two quarts of water. Boil them two hours or more. In -the mean time, peel eight or ten white onions, and throw them whole -into a sauce-pan with plenty of water. Boil them slowly till quite -soft; then drain them in a cullender, and mash them. Wipe out your -sauce-pan, and put in the mashed onions with a piece of butter, two -table-spoonfuls of cream or rich milk, some nutmeg, and a very little -salt. Sprinkle in a little flour, set the pan on hot coals (keeping it -well covered) and give it one boil up. - -When the chitterlings are quite tender all through, take them up and -drain them. Place in the bottom of a dish a slice or two of buttered -toast with all the crust cut off. Lay the chitterlings on the toast, -and send them to table with the stewed onions in a sauce-boat. When -you take the chitterlings on your plate season them with pepper and -vinegar. - -This, if properly prepared, is a very nice dish. - - -TO FRY CALF'S FEET. - -Having first boiled them till tender, cut them in two, and (having -taken out the large bones) season the feet with pepper and salt, and -dredge them well with flour. Strew some chopped parsley or sweet -marjoram over them, and fry them of a light brown in lard or butter. -Serve them up with parsley-sauce. - - -TO FRY CALF'S LIVER. - -Cut the liver into thin slices. Season it with pepper, salt, chopped -sweet herbs, and parsley. Dredge it with flour, and fry it brown in -lard or dripping. See that it is thoroughly done before you send it to -table. Serve it up with its own gravy. - -Some slices of cold boiled ham fried with it will be found an -improvement. If you use ham, add no salt. - -You may dress a calf's heart in the same manner. - - -LARDED CALF'S LIVER. - -Take a calf's liver and wash it well. Cut into long slips the fat -of some bacon or old ham, and insert it all through the surface of -the liver by means of a larding-pin. Put the liver into a pot with a -table-spoonful of lard, a few sliced tomatas, or some tomata catchup; -adding one large or two small onions minced fine, and some sweet -marjoram leaves rubbed very fine. The sweet marjoram will crumble more -easily if you first dry it before the fire on a plate. - -Having put in all these ingredients, set the pot on hot coals in the -corner of the fire-place, and keep it stewing, regularly and slowly, -for four hours. Send the liver to table with the gravy round it. - - -TO ROAST SWEET-BREADS. - -Take four fine sweet-breads, and having trimmed them nicely, parboil -them, and then lay them in a pan of cold water till they become cool. -Afterwards dry them in a cloth. Put some butter into a sauce-pan, -set it on hot coals, and melt and skim it. When it is quite clear, -take it off. Have ready some beaten egg in one dish, and some grated -bread-crumbs in another. Skewer each sweet-bread, and fasten them on -a spit. Then glaze them all over with egg, and sprinkle them with -bread-crumbs. Spread on some of the clarified butter, and then another -coat of crumbs. Roast them before a clear fire, at least a quarter of -an hour. Have ready some nice veal gravy flavoured with lemon-juice, -and pour it round the sweet-breads before you send them to table. - - -LARDED SWEET-BREADS. - -Parboil four or five of the largest sweet-breads you can get. This -should be done as soon as they are brought in, as few things spoil -more rapidly if not cooked at once. When half boiled, lay them in -cold water. Prepare a force-meat of grated bread, lemon-peel, butter, -cayenne, and nutmeg mixed with beaten yolk of egg. Cut open the -sweet-breads and stuff them with it, fastening them afterwards with -a skewer, or tying them round with packthread. Have ready some slips -of bacon-fat, and some slips of lemon-peel cut about the thickness of -very small straws. Lard the sweet-breads with them in alternate rows -of bacon and lemon-peel, drawing them through with a larding-needle. -Do it regularly and handsomely. Then put the sweet-breads into a Dutch -oven, and bake them brown. Serve them up with veal gravy flavoured with -a glass of Madeira, and enriched with beaten yolk of egg stirred in at -the last. - - -MARBLED VEAL. - -Having boiled and skinned two fine smoked tongues, cut them to pieces -and pound them to a paste in a mortar, moistening them with plenty of -butter as you proceed. Have ready an equal quantity of the lean of -veal stewed and cut into very small pieces. Pound the veal also in a -mortar, adding butter to it by degrees. The tongue and veal must be -kept separate till both have been pounded. Then fill your potting cans -with lumps of the veal and tongue, pressed down hard, and so placed, -that when cut, the mixture will look variegated or marbled. Close the -cans with veal; again press it down very hard, and finish by pouring on -clarified butter. Cover the cans closely, and keep them in a dry place. -It may be eaten at tea or supper. Send it to table cut in slices. - -You may use it for sandwiches. - -To clarify butter, cut it up, melt it in a sauce-pan over the fire, and -skim it well. - - - - -MUTTON AND LAMB. - - -GENERAL REMARKS. - -The fore-quarter of a sheep contains the neck, breast, and shoulder; -and the hind-quarter the loin and leg. The two loins together are -called the chine or saddle. The flesh of good mutton is of a bright -red, and a close grain, and the fat firm and quite white. The meat will -feel tender and springy when you squeeze it with your fingers. The vein -in the neck of the fore-quarter should be of a fine blue. - -Lamb is always roasted; generally a whole quarter at once. In carving -lamb, the first thing done is to separate the shoulder from the breast, -or the leg from the loin. - -If the weather is cold enough to allow it, mutton is more tender after -being kept a few days. - - -TO ROAST MUTTON. - -Mutton should be roasted with a quick brisk fire. Every part should be -trimmed off that cannot be eaten. Wash the meat well. The skin should -be taken off and skewered on again before the meat is put on the spit; -this will make it more juicy. Otherwise tie paper over the fat, having -soaked the twine in water to prevent the string from burning. Put a -little salt and water into the dripping-pan, to baste the meat at -first, then use its own gravy for that purpose. A quarter of an hour -before you think it will be done, take off the skin or paper, dredge -the meat very lightly with flour, and baste it with butter. Skim the -gravy and send it to table in a boat. - -A leg of mutton will require from two hours roasting to two hours and a -half in proportion to its size. A chine or saddle, from two hours and -a half, to three hours. A shoulder, from an hour and a half, to two -hours. A loin, from an hour and three quarters, to two hours. A haunch -(that is a leg with part of the loin) cannot be well roasted in less -than four hours. - -Always have some currant jelly on the table to eat with roast mutton. -It should also be accompanied by mashed turnips. - -Slices cut from a cold leg of mutton that has been under-done, are very -nice broiled or warmed on a gridiron, and sent to the breakfast table -covered with currant jelly. - -Pickles are always eaten with mutton. - -In preparing a leg of mutton for roasting, you may make deep incisions -in it, and stuff them with chopped oysters, or with a force-meat made -in the usual manner; or with chestnuts parboiled and peeled. The gravy -will be improved by stirring into it a glass of port wine. - - -TO BOIL MUTTON. - -To prepare a leg of mutton for boiling, wash it clean, cut a small -piece off the shank bone, and trim the knuckle. Put it into a pot with -water enough to cover it, and boil it gently for three hours, skimming -it well. Then take it from the fire, and keeping the pot well covered, -let it finish by remaining in the steam for ten or fifteen minutes. -Serve it up with a sauce-boat of melted butter into which a tea-cup -full of capers or nasturtians have been stirred. - -Have mashed turnips to eat with it. - -A few small onions boiled in the water with the mutton are thought -by some to improve the flavour of the meat. It is much better when -sufficient time is allowed to boil or simmer it slowly; for instance, -four hours. - -A neck or a loin of mutton will require also about three hours slow -boiling. These pieces should on no account be sent to table the least -under-done. Serve up with them carrots and whole turnips. You may add -a dish of suet dumplings to eat with the meat, made of finely chopped -suet mixed with double its quantity of flour, and a little cold water. - - -MUTTON CHOPS. - -Take chops or steaks from a loin of mutton, cut off the bone close to -the meat, and trim off the skin, and part of the fat. Beat them to make -them tender, and season them with pepper and salt. Make your gridiron -hot over a bed of clear bright coals; rub the bars with suet, and lay -on the chops. Turn them frequently; and if the fat that falls from -them causes a blaze and smoke, remove the gridiron for a moment till -it is over. When they are thoroughly done, put them into a warm dish -and butter them. Keep them covered till a moment before they are to be -eaten. - -When the chops have been turned for the last time, you may strew -over them some finely minced onion moistened with boiling water, and -seasoned with pepper. - -Some like them flavoured with mushroom catchup. - -Another way of dressing mutton chops is, after trimming them nicely and -seasoning them with pepper and salt, to lay them for awhile in melted -butter. When they have imbibed a sufficient quantity, take them out, -and cover them all over with grated bread-crumbs. Broil them over a -clear fire, and see that the bread does not burn. - - -CUTLETS A LA MAINTENON. - -Cut a neck of mutton into steaks with a bone in each; trim them nicely, -and scrape clean the end of the bone. Flatten them with a rolling pin, -or a meat beetle, and lay them in oiled butter. Make a seasoning of -hard-boiled yolk of egg and sweet-herbs minced small, grated bread, -pepper, salt, and nutmeg; and, if you choose, a little minced onion. -Take the chops out of the butter, and cover them with the seasoning. -Butter some half sheets of white paper, and put the cutlets into them, -so as to be entirely covered, securing the paper with pins or strings; -and twisting them nicely round the bone. Heat your gridiron over some -bright lively coals. Lay the cutlets on it, and broil them about twenty -minutes. The custom of sending them to table in the papers had best be -omitted, as (unless managed by a French cook) these envelopes, after -being on the gridiron, make a very bad appearance. - -Serve them up hot, with mushroom sauce in a boat, or with a brown -gravy, flavoured with red wine. You may make the gravy of the bones and -trimmings, stewed in a little water, skimmed well, and strained when -sufficiently stewed. Thicken it with flour browned in a Dutch oven, and -add a glass of red wine. - -You may bake these cutlets in a Dutch oven without the papers. Moisten -them frequently with a little oiled butter. - - -STEWED MUTTON CHOPS. - -Cut a loin or neck of mutton into chops, and trim away the fat and -bones. Beat and flatten them. Season them with pepper and salt, and put -them into a stew-pan with barely sufficient water to cover them, and -some sliced carrots, turnips, onions, potatoes, and a bunch of sweet -herbs, or a few tomatas. Let the whole stew slowly about three hours, -or till every thing is tender. Keep the pan closely covered, except -when you are skimming it. - -Send it to table with sippets or three-cornered pieces of toasted -bread, laid all round the dish. - - -HASHED MUTTON. - -Cut into small pieces the lean of some cold mutton that has been -underdone, and season it with pepper and salt. Take the bones and other -trimmings, put them into a sauce-pan with as much water as will cover -them, and some sliced onions, and let them stew till you have drawn -from them a good gravy. Having skimmed it well, strain the gravy into a -stew-pan, and put the mutton into it. Have ready-boiled some carrots, -turnips, potatoes and onions. Slice them, and add them to the meat and -gravy. Set the pan on hot coals, and let it simmer till the meat is -warmed through, but do not allow it to boil, as it has been once cooked -already. Cover the bottom of a dish with slices of buttered toast. Lay -the meat and vegetables upon it, and pour over them the gravy. - -Tomatas will be found an improvement. - -If green peas, or Lima beans are in season, you may boil them, and put -them to the hashed mutton; leaving out the other vegetables, or serving -them up separately. - - -A CASSEROLE OF MUTTON. - -Butter a deep dish or mould, and line it with potatoes mashed with milk -or butter, and seasoned with pepper and salt. Fill it with slices of -the lean of cold mutton, or lamb, seasoned also. Cover the whole with -more mashed potatoes. Put it into an oven, and bake it till the meat is -thoroughly warmed, and the potatoes brown. Then carefully turn it out -on a large dish; or you may, if more convenient, send it to table in -the dish it was baked in. - - -MUTTON HARICO. - -Take a neck of mutton, cut it into chops, and fry them brown. Then -put them into a stew-pan with a bunch of sweet herbs, two or three -cloves, a little mace, and pepper and salt to your taste. Cover them -with boiling water, and let them stew slowly for about an hour. Then -cut some carrots and turnips into dice; slice some onions, and cut up -a head of celery; put them all into the stew-pan, and keep it closely -covered except when you are skimming off the fat. Let the whole stew -gently for an hour longer, and then send it to table in a deep dish, -with the gravy about it. - -You may make a similar harico of veal steaks, or of beef cut very thin. - - -STEWED LEG OF MUTTON - -Take a leg of mutton and trim it nicely. Put it into a pot with three -pints of water; or with two pints of water and one quart of gravy drawn -from bones, trimmings, and coarse pieces of meat. Add some slices of -carrots, and a little salt. Stew it slowly three hours. Then put in -small onions, small turnips, tomatas or tomata catchup, and shred or -powdered sweet marjoram to your taste, and let it stew three hours -longer. A large leg will require from first to last from six hours and -a half to seven hours stewing. But though it must be tender and well -done all through, do not allow it to stew to rags. Serve it up with the -vegetables and gravy round it. Have mashed potatoes in another dish. - - -TO ROAST LAMB. - -The best way of cooking lamb is to roast it; when drest otherwise it is -insipid, and not so good as mutton. A hind-quarter of eight pounds will -be done in about two hours; a fore-quarter of ten pounds, in two hours -and a half; a leg of five pounds will take from an hour and a quarter -to an hour and a half; a loin about an hour and a half. Lamb, like veal -and pork, is not eatable unless thoroughly done; no one preferring it -rare, as is frequently the case with beef and mutton. - -Wash the meat, wipe it dry, spit it, and cover the fat with paper. -Place it before a clear brisk fire. Baste it at first with a little -salt and water, and then with its own drippings. Remove the paper when -the meat is nearly done, and dredge the lamb with a little flour. -Afterwards baste it with butter. Do not take it off the spit till you -see it drop white gravy. - -Prepare some mint-sauce by stripping from the stalks the leaves of -young green mint, mincing them very fine, and mixing them with vinegar -and sugar. There must be just sufficient vinegar to moisten the mint, -but not enough to make the sauce liquid. Send it to table in a boat, -and the gravy in another boat. Garnish with sliced lemon. - -In carving a quarter of lamb, separate the shoulder from the breast, or -the leg from the ribs, sprinkle a little salt and pepper, and squeeze -on some lemon juice. - -It should be accompanied by asparagus, green peas, and lettuce. - - -MUTTON HAMS. - -Take large fine legs of mutton freshly killed, and wipe them dry with -a clean towel. Allow to each ham half a pound of salt, and an ounce -of saltpetre, and half a pound of brown sugar, all mixed together, -slightly heated over the fire, and then well rubbed into the meat. Put -the hams into a salting-tub, and keep them there two or three days, -turning and rubbing them frequently. Then make a mixture, (allowing -to each ham half a pound more of brown sugar, the same of salt, and -an ounce of saltpetre, pounded fine, with an ounce of black pepper, -and an ounce of cloves,) and heat this mixture a few minutes. Take the -hams out of the tub, wipe them dry, and then rub into them this second -mixture. Clean the salting-tub, and return the hams to it. Cover them, -and let them lie for a fortnight, turning them several times, and -basting them with the liquid. Then smoke them a fortnight, using for -the fire green birch, oak, hickory, or corn-cobs. - -Sow them up in new cloths and white-wash the outside of the covers. - - - - -PORK, HAM, &c. - - -GENERAL REMARKS. - -In cutting up pork, you have the spare-rib, shoulder, griskin or chine, -the loin, middlings and leg; the head, feet, heart and liver. On the -spare-rib and chine there is but little meat, and the pieces called -middlings consist almost entirely of fat. The best parts are the loin, -and the leg or hind quarter. Hogs make the best pork when from two and -a half to four years old. They should be kept up and fed with corn at -least six weeks before they are killed, or their flesh will acquire a -disagreeable taste from the trash and offal which they eat when running -at large. The Portuguese pork, which is fed on chestnuts, is perhaps -the finest in the world. - -If the meat is young, the lean will break on being pinched, and the -skin will dent by nipping it with the fingers; the fat will be white, -soft, and pulpy. If the skin or rind is rough, and cannot be nipped, it -is old. - -Hams that have short shank-bones, are generally preferred. If you put -a knife under the bone of a ham, and it comes out clean, the meat is -good; but quite the contrary if the knife appears smeared and slimy. In -good bacon the fat is white, and the lean sticks close to the bone; if -it is streaked with yellow, the meat is rusty, and unfit to eat. - -Pork in every form should be thoroughly cooked. If the least -under-done, it is distrusting and unwholesome. - - -TO ROAST A PIG. - -Begin your preparations by making the stuffing. Take a sufficient -quantity of grated stale bread, and mix it with sage and sweet marjoram -rubbed fine or powdered; also some grated lemon-peel. Season it with -pepper, salt, powdered nutmeg and mace; mix in butter enough to moisten -it, and some beaten yolk of egg to bind it. Let the whole be very well -incorporated. - -The pig should be newly killed, (that morning if possible,) nicely -cleaned, fat, and not too large. Wash it well in cold water, and cut -off the feet close to the joints, leaving some skin all round to fold -over the ends. Take out the liver and heart, and reserve them, with the -feet, to make the gravy. Truss back the legs. Fill the body with the -stuffing (it must be quite full) and then sew it up, or tie it round -with a buttered twine. Put the pig on the spit, and place it before a -clear brisk fire, but not too near lest it scorch. The fire should be -largest at the ends, that the middle of the pig may not be done before -the extremities. If you find the heat too great in the centre, you may -diminish it by placing a flat-iron before the fire. When you first put -it down, wash the pig all over with salt and water; afterwards rub it -frequently with a feather dipped in sweet oil, or with fresh butter -tied in a rag. If you baste it with any thing else, or with its own -dripping, the skin will not be crisp. Take care not to blister or burn -the outside by keeping it too near the fire. A good sized pig will -require at least three hours' roasting. - -Unless a pig is very small it is seldom sent to table whole. Take the -spit from the fire, and place it across a large dish: then, having cut -off the head with a sharp knife, and cut down the back, slip the spit -out. Lay the two halves of the body close together in the dish, and -place half the head on each side. Garnish with sliced lemon. - -For the gravy,--take that from the dripping-pan and skim it well. -Having boiled the heart, liver, and feet, with some minced sage in a -very little water, cut the meat from the feet, and chop it. Chop also -the liver and heart. Put all into a small sauce-pan, adding a little of -the water that they were boiled in, and some bits of butter rolled in -flour. Flavour it with a glass of Madeira, and some grated nutmeg. Give -it a boil up, and send it to table in a gravy-boat. - -You may serve up with the pig, apple-sauce, cranberry-sauce, or -bread-sauce in a small tureen; or currant jelly. - -If you bake the pig instead of roasting it, rub it from time to time -with fresh butter tied in a rag. - - -TO ROAST A LEG OF PORK. - -Take a sharp knife and score the skin across in narrow stripes (you may -cross it again so as to form diamonds) and rub in some powdered sage. -Raise the skin at the knuckle, and put in a stuffing of minced onion -and sage, bread-crumbs, pepper, salt, and beaten yolk of egg. Fasten -it down with a buttered string, or with skewers. You may make deep -incisions in the meat of the large end of the leg, and stuff them also; -pressing in the filling very hard. Rub a little sweet oil all over -the skin with a brush or a goose-feather, to make it crisp and of a -handsome brown. Do not place the spit too near the fire, lest the skin -should burn and blister. A leg of pork will require from three to four -hours to roast. Moisten it all the time by brushing it with sweet oil, -or with fresh butter tied in a rag. To baste it with its own dripping -will make the skin tough and hard. Skim the fat carefully from the -gravy, which should be thickened with a little flour. - -A roast leg of pork should always be accompanied by apple-sauce, and by -mashed potato and mashed turnips. - - -TO ROAST A LOIN OF PORK. - -Score the skin in narrow strips, and rub it all over with a mixture -of powdered sage-leaves, pepper and salt. Have ready a force-meat -or stuffing of sage and marjoram, mixed with a little grated bread -and beaten yolk of egg, and seasoned with pepper and salt. Make deep -incisions between the ribs and fill them with this stuffing. Put it on -the spit before a clear fire and moisten it with butter or sweet oil, -rubbed lightly over it. It will require three hours to roast. - -Having skimmed the gravy well, thicken it with a little flour, and -serve it up in a boat. Have ready some apple-sauce to eat with the -pork. Also mashed turnips and mashed potatoes. - -You may roast in the same manner, a shoulder, spare-rib, or chine of -pork; seasoning it with sage and marjoram. - - -TO ROAST A MIDDLING OR SPRING PIECE OF PORK. - -Make a force-meat of grated bread, and minced onion and sage, pepper, -salt, and beaten yolk of egg; mix it well, and spread it all over the -inside of the pork. Then roll up the meat, and with a sharp knife -score it round in circles, rubbing powdered sage into the cuts. Tie -a buttered twine round the roll of meat so as to keep it together in -every direction. Put a hook through one end, and roast the pork before -a clear brisk fire, moistening the skin occasionally with butter. Or -you may bake it in a Dutch oven. It is a good side dish. Thicken the -gravy with a little flour, and flavour it with a glass of wine. Have -currant jelly to eat with it. - -It should be delicate young pork. - - -TO STEW PORK. - -Take a nice piece of the fillet or leg of fresh pork; rub it with a -little salt, and score the skin. Put it into a pot with sufficient -water to cover it, and stew it gently for two hours or more, in -proportion to its size. Then put into the same pot a dozen or more -sweet potatoes, scraped, split, and cut in pieces. Let the whole stew -gently together for an hour and a half, or till all is thoroughly done, -skimming it frequently. Serve up all together in a large dish. - -This stew will be found very good. For sweet potatoes you may -substitute white ones mixed with sliced turnips, or parsnips scraped -and split. - - -TO BOIL CORNED PORK. - -Take a nice piece of fresh pork, (the leg is the best,) rub it with -salt, and let it lie in the salt two days. Boil it slowly in plenty of -water, skimming it well. When the meat is about half done, you may put -into the same pot a fine cabbage, washed clean and quartered. The pork -and the cabbage should be thoroughly done, and tender throughout. Send -them to table in separate dishes, having drained and squeezed all the -water out of the cabbage. Take off the skin of the pork, and touch the -outside at intervals with spots of cayenne pepper. Eat mustard with it. - -Pork is never boiled unless corned or salted. - - -PICKLED PORK AND PEASE PUDDING. - -Soak the pork all night in cold water, and wash and scrape it clean. -Put it on early in the day, as it will take a long time to boil, and -must boil slowly. Skim it frequently. Boil in a separate pot greens or -cabbage to eat with it; also parsnips and potatoes. - -Pease pudding is a frequent accompaniment to pickled pork, and is -very generally liked. To make a small pudding, you must have ready a -quart of dried split pease, which have been soaked all night in cold -water. Tie them in a cloth, (leaving room for them to swell,) and boil -them slowly till they are tender. Drain them, and rub them through a -cullender or a sieve into a deep dish; season them with pepper and -salt, and mix with them an ounce of butter, and two beaten eggs. Beat -all well together till thoroughly mixed. Dip a clean cloth in hot -water, sprinkle it with flour, and put the pudding into it. Tie it up -very tightly, leaving a small space between the mixture and the tying, -(as the pudding will still swell a little,) and boil it an hour longer. -Send it to table and eat it with the pork. - -You may make a pease pudding in a plain and less delicate way, by -simply seasoning the pease with black pepper, (having first soaked them -well,) tying them in a cloth, and putting them to boil in the same pot -with the pork, taking care to make the string very tight, so that the -water may not get in. When all is done, and you turn out the pudding, -cut it into thick slices and lay it round the pork. - -Pickled pork is frequently accompanied by dried beans and hominy. - - -PORK AND BEANS. - -Allow two pounds of pickled pork to two quarts of dried beans. Soak the -meat all night in a pan of cold water. Put the beans into a pot with -cold water, and let them hang all night over the embers of the fire, -or set them in the chimney corner, that they may warm as well as soak. -Early in the morning rinse them through a cullender. Having scored the -rind of the pork, (which should not be a very fat piece,) put it into -a pot with cold water, and boil it till tender, carefully skimming off -the liquid fat. _In another pot_ boil the beans till they have all -bursted. When soft, take them up; lay the pork in a tin pan; and cover -it with the beans, adding a very little water. Then bake them in an -oven till brown, but not longer. - -This is a homely dish, but is by many persons much liked. It is -customary to bring it to table in the pan in which it is baked. The -chine is the proper piece for this purpose. - - -PORK STEAKS. - -Pork steaks or chops should be taken from the neck, or the loin. Cut -them about half an inch thick, remove the skin, trim them neatly, and -beat them. Season them with pepper, salt, and powdered sage-leaves or -sweet marjoram, and broil them over a clear fire till quite done all -through, turning them once. They require much longer broiling than -beef-steaks or mutton chops. When you think they are nearly done, take -up one on a plate and try it. If it is the least red inside, return -it to the gridiron. Have ready a gravy made of the trimmings, or any -coarse pieces of pork stewed in a little water with chopped onions and -sage, and skimmed carefully. When all the essence is extracted, take -out the bits of meat, &c. and serve up the gravy in a boat to eat with -the steaks. - -They should be accompanied with apple-sauce. - - -PORK CUTLETS. - -Cut them from the leg, and remove the skin; trim them and beat them, -and sprinkle on salt and pepper. Prepare some beaten egg in a pan; and -on a flat dish a mixture of bread-crumbs, minced onion, and sage. Put -some lard or drippings into a frying-pan over the fire; and when it -boils, put in the cutlets; having dipped every one first in the egg, -and then in the seasoning. Fry them twenty or thirty minutes, turning -them often. After you have taken them out of the frying-pan, skim the -gravy, dredge in a little flour, give it one boil, and then pour it on -the dish round the cutlets. - -Have apple-sauce to eat with them. - -Pork cutlets prepared in this manner may be stewed instead of being -fried. Add to them a little water, and stew them slowly till thoroughly -done, keeping them closely covered, except when you remove the lid to -skim them. - - -PORK PIE. - -Take the lean of a leg or loin of fresh pork, and season it with -pepper, salt, and nutmeg. Cover the bottom and sides of a deep dish -with a good paste, made with a pound of butter to two pounds of flour, -and rolled out thick. Put in a layer of pork, and then a layer of -pippin apples, pared, cored, and cut small. Strew over the apples -sufficient sugar to make them very sweet. Then place another layer of -pork, and so on till the dish is full. Pour in half a pint or more of -sweet cider. Cover the pie with a thick lid of paste, and notch and -ornament it according to your taste. - -Set it in a brisk oven, and bake it well. - - -HAM PIE. - -Cover the sides and bottom of a dish with a good paste rolled out -thick. Have ready some slices of cold boiled ham, about half an inch -thick, some eggs boiled hard and sliced, and a large young fowl cleaned -and cut up. Put a layer of ham at the bottom, then the fowl, then the -eggs, and then another layer of ham. Shake on some pepper, and pour in -some water, or what will be much better, some veal gravy. Cover the pie -with a crust, notch and ornament it, and bake it well. - -Some mushrooms will greatly improve it. - -Small button mushrooms will keep very well in a bottle of sweet -oil--first peeling the skin, and cutting off the stalks. - - -HAM SANDWICHES. - -Cut some thin slices of bread very neatly, having slightly buttered -them; and, if you choose, spread on a very little mustard. Have ready -some very thin slices of cold boiled ham, and lay one between two -slices of bread. You may either roll them up, or lay them flat on the -plates. They are used at supper, or at luncheon. - -You may substitute for the ham, cold smoked tongue, shred or grated. - - -BROILED HAM. - -Cut the ham into very thin slices, (the thinner the better.) Soak them -in hot water at least half an hour, (a whole hour is better,) to draw -out some of the salt; changing the water several times, and always -pouring it on scalding hot. This process will not only extract the -superfluous salt (which would otherwise ooze out in broiling and remain -sticking about the surface of the meat) but it makes the ham more -tender and mellow. After soaking, dry the slices in a cloth, and then -heat your gridiron, and broil them over a clear fire. - -If you have cold boiled ham, it is better for broiling than that which -is raw; and being boiled, will require no soaking before you put it on -the gridiron. - -If you wish to serve up eggs with the ham, put some lard into a very -clean frying-pan, and make it boiling hot. Break the eggs separately -into a saucer, that in case a bad one should be among them it may not -mix with the rest. Slip each egg gently into the frying-pan. Do not -turn them while they are frying, but keep pouring some of the hot lard -over them with an iron spoon; this will do them sufficiently on the -upper side. They will be done enough in about three minutes; the white -must retain its transparency so that the yolk will be seen through -it. When done, take them up with a tin slice, drain off the lard, and -if any part of the white is discoloured or ragged, trim it off. Lay a -fried egg upon each slice of the broiled ham, and send them to table -hot. - -This is a much nicer way than the common practice of frying the ham or -bacon with the eggs. Some persons broil or fry the ham without eggs, -and send it to table cut into little slips or mouthfuls. - -To curl small pieces of ham for garnishing, slice as thin as possible -some that has been boiled or parboiled. The pieces should be about two -inches square. Roll it up round little wooden skewers, and put it into -a cheese toaster, or into a tin oven, and set it before the fire for -eight or ten minutes. When it is done, slip out the skewers. - - -TO BOIL A HAM. - -Hams should always be soaked in water previous to boiling, to draw out -a portion of the salt, and to make them tender. They will soften more -easily if soaked in lukewarm water. If it is a new ham, and not very -salt or hard, you need not put it in water till the evening before -you intend to cook it. An older one will require twenty-four hours' -soaking; and one that is very old and hard should be kept in soak two -or three days, frequently changing the water, which must be soft. Soak -it in a tub, and keep it well covered. When you take it out of the -water to prepare it for boiling, scrape and trim it nicely, and pare -off all the rough-looking parts. - -Early in the morning put it into a large pot or kettle with plenty -of cold water. Place it over a slow fire that it may heat gradually; -it should not come to a boil in less than an hour and a half, or two -hours. When it boils, quicken the fire, and skim the pot carefully. -Then simmer it gently four or five hours or more, according to its -size. A ham weighing fifteen pounds should simmer five hours after it -has come to a boil. Keep the pot well skimmed. - -When it is done, take it up, carefully strip off the skin, and reserve -it to cover the ham when it is put away cold. Rub the ham all over with -some beaten egg, and strew on it fine bread-raspings shaken through the -lid of a dredging box. Then place it in an oven to brown and crisp, or -on a hot dish set over the pot before the fire. Cut some writing paper -into a handsome fringe, and twist it round the shank-bone before you -send the ham to table. Garnish the edge of the dish with little piles -or spots of rasped crust of bread. - -In carving a ham, begin not quite in the centre, but a little nearer -to the hock. Cut the slices very thin. It is not only a most ungenteel -practice to cut ham in thick slices, but it much impairs the flavour. - -When you put it away after dinner, skewer on again the skin. This will -make it keep the better. - -Ham should always be accompanied by green vegetables, such as -asparagus, peas, beans, spinach, cauliflower, brocoli, &c. - -Bacon also should be well soaked before it is cooked; and it should be -boiled very slowly, and for a long time. The greens may be boiled with -the meat. Take care to skim the pot carefully, and to drain and squeeze -the greens very well before you send them to table. If there are yellow -streaks in the lean of the bacon, it is rusty, and unfit to eat. - - -TO ROAST A HAM. - -Take a very fine ham (a Westphalia one if you can procure it) and soak -it in lukewarm water for a day or two, changing the water frequently. -The day before you intend cooking it, take the ham out of the water, -and (having removed the skin) trim it nicely, and pour over it a bottle -of Madeira or sherry. Let it steep till next morning; frequently during -the day washing the wine over it. Put it on the spit in time to allow -at least six hours for slowly roasting it. Baste it continually with -hot water. When it is done, dredge it all over with fine bread-raspings -shaken on through the top of the dredging box; and set it before the -fire to brown. - -For gravy, take the wine in which the ham was steeped, and add to it -the essence or juice which flowed from the meat when taken from the -spit. Squeeze in the juice of two lemons. Put it into a sauce-pan, -and boil and skim it. Send it to table in a boat. Cover the shank of -the ham (which should have been sawed short) with bunches of double -parsley, and ornament it with a cluster of flowers cut out with a -penknife from raw carrots, beets, and turnips; and made to imitate -marygolds, and red and white roses. - - -DIRECTIONS FOR CURING HAM OR BACON. - -Ham or bacon, however well cured, will never be good unless the pork -of which it is made has been properly fed. The hogs should for well -fattened on corn, and fed with it about eight weeks, allowing ten -bushels to each hog. They are best for curing when from two to four -years old, and should not weigh more than one hundred and fifty or one -hundred and sixty pounds. The first four weeks they may be fed on -mush, or on Indian meal moistened with water; the remaining four on -corn unground; giving them always as much as they will eat. Soap-suds -may be given to them three or four times a week; or oftener if -convenient. - -When killed and cut up, begin immediately to salt them. Rub the outside -of each ham with a tea-spoonful of powdered saltpetre, and the inside -with a tea-spoonful of cayenne pepper. Having mixed together two pounds -brown sugar and fine salt, in the proportion of a pound and a half of -brown sugar to a pint of salt, rub the pork well with it. This quantity -of sugar and salt will be sufficient for fifty pounds of meat. Have -ready some large tubs, the bottoms sprinkled with salt, and lay the -meat in the tubs with the skin downward. Put plenty of salt between -each layer of meat. After it has lain eight days, take it out and wipe -off all the salt, and wash the tubs. Make a pickle of soft water, equal -quantities of salt and molasses, and a little saltpetre; allowing four -ounces of saltpetre to two quarts of molasses and two quarts of salt, -which is the proportion for fifty pounds of meat. The pickle must be -strong enough to bear up an egg. Boil and skim it; and when it is cold, -pour it over the meat, which must be turned every day and basted with -the pickle. The hams should remain in the pickle at least four weeks; -the shoulders and middlings of the bacon three weeks; and the jowls -two weeks. They should then be taken out and smoked. Having washed off -the pickle, before you smoke the meat, bury it, while wet, in a tub of -bran. This will form a crust over it, and prevent evaporation of the -juices. Let the smoke-house be ready to receive the meat immediately. -Take it out of the tub after it has lain half an hour, and rub the bran -evenly over it. Then hang it up to smoke with the small end downwards. -The smoke-house should be dark and cool, and should stand alone, for -the heat occasioned by an adjoining building may spoil the meat, or -produce insects. Keep up a good smoke all day, but have no blaze. -Hickory is the best wood for a smoke-house fire. In three or four weeks -the meat will be sufficiently smoked, and fit for use. During the -process it should be occasionally taken down, examined, and hung up -again. The best way of keeping hams is to sew them in coarse cloths, -which should be white-washed. If they are to go to sea, pack them in -pounded charcoal. - -An old ham will require longer to soak, and longer to boil than a new -one. - -Tongues may be cured in the above manner. - - -LIVER PUDDINGS. - -Boil some pigs' livers. When cold, mince them, and season them with -pepper, salt, and some sage and sweet marjoram rubbed fine. You may add -some powdered cloves. Have ready some large skins nicely cleaned, and -fill them with the mixture, tying up the ends securely. Prick them with -a fork to prevent their bursting; put them into hot water, and boil -them slowly for about an hour. They will require no farther cooking -before you eat them. Keep them in stone jars closely covered. They are -eaten cold at breakfast or supper, cut into slices an inch thick or -more; or they may be cut into large pieces, and broiled or fried. - -The best liver puddings are made of boiled pigs-feet and livers, mixed -together in equal portions. - - -COMMON SAUSAGE-MEAT. - -Having cleared it from the skin, sinews, and gristle, take six pounds -of the lean of young fresh pork, and three pounds of the fat, and mince -it all as fine as possible. Take some dried sage, pick off the leaves -and rub them to powder, allowing three tea-spoonfuls to each pound of -meat. Having mixed the fat and lean well together, and seasoned it with -six tea-spoonfuls of pepper, and the same quantity of salt, strew on -the powdered sage, and mix the whole very well with your hands. Put it -away in a stone jar, packing it down hard; and keep it closely covered. -Set the jar in a cool dry place. - -When you wish to use the sausage-meat, make it into flat cakes about an -inch thick and the size of a dollar; dredge them with flour, and fry -them in nothing, over rather a slow fire, till they are well browned on -both sides, and thoroughly done. Their own fat will cook them. - -Sausages are seldom eaten except at breakfast. - - -FINE SAUSAGES. - -Take some fresh pork, (the leg is best,) and clear it from the skin, -sinews, and gristle. Allow two pounds of fat to three pounds of lean. -Mince it all very fine, and season it with two ounces and a half of -salt, half an ounce of pepper, twelve cloves, and a dozen blades of -mace powdered, three grated nutmegs, six table-spoonfuls of powdered -sage, and two tea-spoonfuls of powdered rosemary. Mix all well -together. Put it into a stone jar, and press it down very hard. Cover -it closely, and keep it in a dry cool place. - -When you use this sausage-meat, mix with it some beaten yolk of egg, -and make it into balls or cakes. Dredge them with flour, and fry them -in butter. - - -BOLOGNA SAUSAGES. - -Take ten pounds of beef, and four pounds of pork; two-thirds of the -meat should be lean, and only one third fat. Chop it very fine, and -mix it well together. Then season it with six ounces of fine salt, one -ounce of black pepper, half an ounce of cayenne, one table-spoonful of -powdered cloves; and one clove of garlic minced very fine. - -Have ready some large skins nicely cleaned and prepared, (they should -be beef-skins,) and wash them in salt and vinegar. Fill them with the -above mixture, and secure the ends by tying them with packthread or -fine twine. Make a brine of salt and water strong enough to bear up -an egg. Put the sausages into it, and let them lie for three weeks, -turning them daily. Then take them out, wipe them dry, hang them up and -smoke them. Before you put them away rub them all over with sweet oil. - -Keep them in ashes. That of vine-twigs is best for them. - -You may fry them or not before you eat them. - - -PORK CHEESE. - -Take the heads, tongues, and feet of young fresh pork, or any other -pieces that are convenient. Having removed the skin, boil them till all -the meat is quite tender, and can be easily stripped from the bones. -Then chop it small, and season it with salt and black pepper to your -taste, and if you choose, some beaten cloves. Add sage-leaves and sweet -marjoram, minced fine, or rubbed to powder. Mix the whole very well -together, with your hands. Put it into deep pans, with straight sides, -(the shape of a cheese,) press it down hard and closely with a plate -that will fit the pan; putting the under side of the plate next to the -meat, and placing a heavy weight on it. In two or three days it will be -fit for use, and you may turn it out of the pan. Send it to table cut -in slices, and use mustard and vinegar with it. It is generally eaten -at supper or breakfast. - - -PIG'S FEET AND EARS SOUSED. - -Having cleaned them properly, and removed the skin, boil them slowly -till they are quite tender, and then split the feet and put them with -the ears into salt and vinegar, flavoured with a little mace. Cover -the jar closely, and set it away. When you use them, dry each piece -well with a cloth; dip them first in beaten yolk of egg, and then in -bread-crumbs, and fry them nicely in butter or lard. Or you may eat -them cold, just out of the vinegar. - -If you intend keeping them some time, you must make a fresh pickle for -them every other day. - - -TO IMITATE WESTPHALIA HAM. - -The very finest pork must be used for these hams. Mix together an equal -quantity of powdered saltpetre and brown sugar, and rub it well into -the hams. Next day make a pickle in sufficient quantity to cover them -very well. The proportions of the ingredients are a pound of fine -salt, mixed with a pound of brown sugar, an ounce of black pepper and -an ounce of cloves pounded to powder, a small bit of sal prunella, and -a quart of stale strong beer or porter. Boil them all together, so as -to make a pickle that will bear up an egg. Pour it boiling hot over the -meat, and let it lie in the pickle two weeks, turning it two or three -times every day, and basting or washing it with the liquid. Then take -out the hams, rub them with bran and smoke them for a fortnight. When -done, keep them in a barrel of fine charcoal. - -In cooking these hams simmer them slowly for seven or eight hours. - -To imitate the shape of the real Westphalia hams, cut some of the -meat off the under side of the thick part, so as to give them a flat -appearance. Do this before you begin to cure them, first loosening the -skin and afterwards sewing it on again. - -The ashes in which you keep them must be changed frequently, wiping the -hams when you take them out. - - -TO GLAZE A COLD HAM. - -With a brush or quill feather go all over the ham with beaten yolk of -egg. Then cover it thickly with pounded cracker, made as fine as flour, -or with grated crumbs of stale bread. Lastly go over it with thick -cream. Put it to brown in the oven of a stove, or brown it on the spit -of a tin roaster, set before the fire and turned frequently. - -This glazing will be found delicious. It should be put on half an inch -thick, so as to form a crust. - - - - -VENISON, &c. - - -TO ROAST A SADDLE OR HAUNCH OF VENISON. - -Wipe it all over with a sponge dipped in warm water. Then rub the skin -with lard or nice dripping. Cover the fat with sheets of paper two -double, buttered, and tied on with packthread that has been soaked -to keep it from burning. Or, what is still better, you may cover the -first sheets of paper with a coarse paste of flour and water rolled out -half an inch thick, and then cover the paste with the second sheets of -paper, securing the whole well with the string to prevent its falling -off. Place the venison on the spit before a strong clear fire, such as -you would have for a sirloin of beef, and let the fire be well kept -up all the time. Put some claret and butter into the dripping-pan and -baste the meat with it frequently. If wrapped in paste, it will not -be done in less than five hours. Half an hour before you take it up, -remove the coverings carefully, place the meat nearer to the fire, -baste it with fresh butter and dredge it very lightly with flour. Send -it to table with fringed white paper wrapped round the bone, and its -own gravy well skimmed. Have currant jelly to eat with it. As venison -chills immediately, the plates should be kept on heaters. - -You may make another gravy with a pound and a half of scraps and -trimmings or inferior pieces of venison, put into a sauce-pan with -three pints of water, a few cloves, a few blades of mace, half a -nutmeg; and salt and cayenne to your taste. Boil it down slowly to -a pint. Then skim off the fat, and strain the gravy into a clean -sauce-pan. Add to it half a pint of currant jelly, half a pint of -claret, and near a quarter of a pound of butter divided into bits and -rolled in flour. Send it to table in two small tureens or sauce-boats. -This gravy will be found very fine. - -Venison should never be roasted unless very fat. The shoulder is a -roasting piece, and may be done without the paper or paste. - -Venison is best when quite fresh; but if it is expedient to keep it a -week before you cook it, wash it well with milk and water, and then dry -it perfectly with cloths till there is not the least damp remaining on -it. Then mix together powdered ginger and pepper, and rub it well over -every part of the meat. Do not, however, attempt to keep it unless the -weather is quite cold. - - -TO HASH COLD VENISON. - -Cut the meat in nice small slices, and put the trimmings and bones into -a sauce-pan with barely water enough to cover them. Let them stew for -an hour. Then strain the liquid into a stew-pan; add to it some bits -of butter rolled in flour, and whatever gravy was left of the venison -the day before. Stir in some currant jelly, and give it a boil up. Then -put in the meat, and keep it over the fire just long enough to warm -it through; but do not allow it to boil, as it has been once cooked -already. - - -VENISON STEAKS. - -Cut them from the neck or haunch. Season them with pepper and salt. -When the gridiron has been well heated over a bed of bright coals, -grease the bars, and lay the steaks upon it. Broil them well, turning -them once, and taking care to save as much of the gravy as possible. -Serve them up with some currant jelly laid on each steak. Have your -plates set on heaters. - - -VENISON PASTY. - -The neck, breast, and shoulder are the parts used for a venison pie or -pasty. Cut the meat into pieces (fat and lean together) and put the -bones and trimmings into a stew-pan with pepper and salt, and water or -veal broth enough to cover it. Simmer it till you have drawn out a good -gravy. Then strain it. - -In the mean time make a good rich paste, and roll it rather thick. -Cover the bottom and sides of a deep dish with one sheet of it, and -put in your meat, having seasoned it with pepper, salt, nutmeg, and -mace. Pour in the gravy which you have prepared from the trimmings, and -two glasses of port or claret, and lay on the top some bits of butter -rolled in flour. Cover the pie with a thick lid of paste, and ornament -it handsomely with leaves and flowers formed with a tin cutter. Bake it -two hours or more, according to its size. - - -VENISON HAMS. - -Venison for hams must be newly killed, and in every respect as good as -possible. Mix together equal quantities of salt and brown sugar, and -rub it well into the hams. Put them into a tub, and let them lie seven -days; turning them and rubbing them daily with the mixture of salt and -sugar. Next mix together equal quantities of West India molasses and -fine salt. Rub it over your hams, and let them lie in it a week longer. -Then wipe them, rub them with bran, and smoke them a fortnight over -hickory wood. Pack them in wood ashes; or in charcoal, if to go to sea. - -Venison ham must not be cooked before it is eaten. It is used for the -tea-table, chipped or shred like dried beef, to which it is considered -very superior. - -It will not keep as long as other smoked meat. - - -TO ROAST A KID. - -A kid should be cooked the day it is killed, or the day after at -farthest. They are best from three to four months old, and are only -eaten while they live on milk. - -Wash the kid well, wipe it dry, and truss it. Stuff the body with a -force-meat of grated bread, butter or suet, sweet herbs, pepper, salt, -nutmeg, grated lemon-peel, and beaten egg; and sew it up to keep the -stuffing in its place. Put it on the spit and rub it over with lard, or -sweet oil. Put a little salt and water into the dripping-pan, and baste -the kid first with that, and afterwards with its own gravy. Or you may -make it very nice by basting it with cream. It should roast about three -hours. At the last, transfer the gravy to a small sauce-pan; thicken -it with a little butter rolled in flour, give it a boil up, and send it -to table in a boat. Garnish the kid with lumps of currant jelly laid -round the edge of the dish. - -A fawn (which should never be kept more than one day) may be roasted in -the same manner; also, a hare, or a couple of rabbits. - -You may send to table, to eat with the kid, a dish of chestnuts boiled -or roasted, and divested of the shells. - - -TO ROAST A HARE. - -If a hare is old do not roast it, but make soup of it. Wash and soak -it in water for an hour, and change the water several times, having -made a little slit in the neck to let out the blood. Take out the -heart and liver, and scald them. Drain, dry, and truss the hare. Make -a force-meat richer and more moist than usual, and add to it the heart -and liver minced fine. Soak the bread-crumbs in a little claret before -you mix them with the other ingredients. Stuff the body of the hare -with this force-meat, and sew it up. Put it on the spit, rub it with -butter, and roast it before a brisk fire. For the first half hour baste -it with butter; and afterwards with cream, or with milk thickened with -beaten yolk of egg. At the last, dredge it lightly with flour. The hare -will require about two hours roasting. - -For sauce, take the drippings of the hare mixed with cream or -with claret, and a little lemon-juice, a bit of butter, and some -bread-crumbs. Give it a boil up, and send it to table in a boat. -Garnish the hare with slices of currant jelly laid round it in the -dish. - - -FRICASSEED RABBITS. - -The best way of cooking rabbits is to fricassee them. Take a couple of -fine ones, and cut them up, or disjoint them. Put them into a stew-pan; -season them with cayenne pepper and salt, some chopped parsley, and -some powdered mace. Pour in a pint of warm water (or of veal broth, if -you have it) and stew it over a slow fire till the rabbits are quite -tender; adding (when they are about half done) some bits of butter -rolled in flour. Just before you take it from the fire, enrich the -gravy with a jill or more of thick cream with some nutmeg grated into -it. Stir the gravy well, but take care not to let it boil after the -cream is in, lest it curdle. - -Put the pieces of rabbit on a hot dish, and pour the gravy over them. - - -TO STEW RABBITS. - -Having trussed the rabbits, lay them in a pan of warm water for about -fifteen minutes. Then put them into a pot with plenty of water and -a little salt, and stew them slowly for about an hour, or till they -are quite tender. In the mean time, peel and boil in a sauce-pan a -dozen onions. When they are quite tender all through, take them out, -and drain and slice them. Have ready some drawn butter, prepared by -taking six ounces of butter, (cut into bits and rolled in about three -tea-spoonfuls of flour,) and melting it in a jill of milk. After -shaking it round over hot coals till it simmers, add to it the onions, -and give it one boil up. - -When the rabbits are done stewing lay them on a large dish (having -first cut off their heads, which should not be sent to table) and cover -them all over with the onion-sauce, to which you may add some grated -nutmeg. - - -TO FRY RABBITS. - -Having washed the rabbits well, put them into a pan of cold water, -and let them lie in it two or three hours. Then cut them into joints, -dry them in a cloth, dredge them with flour, strew them with chopped -parsley, and fry them in butter. After you take them out of the -frying-pan, stir a wine-glass of cream into the gravy, or the beaten -yolk of an egg. Do not let it boil, but pour it at once into the dish -with the rabbits. - -Rabbits are very good baked in a pie. A boiled or pot-pie may be made -of them. - -They may be stuffed with force-meat and roasted, basting them with -butter. Cut off their heads before you send them to table. - - -VENISON SAUSAGES. - -To six pounds of fresh-killed venison, allow two pounds of fresh fat -pork. Chop the meat and mince it very fine. Add six tea-spoonfuls of -sage leaves, dried and powdered, the same quantity of salt, and the -same of ground black pepper. Having mixed the whole thoroughly, pack it -down hard in stone jars, and keep it well covered in a cool dry place. - -When wanted for use, make it into small flat cakes, and fry them. - - - - -POULTRY, GAME, &c. - - -GENERAL REMARKS. - -In buying poultry choose those that are fresh and fat. Half-grown -poultry is comparatively insipid; it is best when full-grown but not -old. Old poultry is tough and hard. An old goose is so tough as to -be frequently uneatable. When poultry is young the skin is thin and -tender, and can be easily ripped by trying it with a pin; the legs are -smooth; the feet moist and limber; and the eyes full and bright. The -body should be thick and the breast fat. The bill and feet of a young -goose are yellow, and have but few hairs on them; when old they are red -and hairy. - -Poultry is best when killed over night, as if cooked too soon after -killing, it is hard and does not taste well. It is not the custom -in America, as in some parts of Europe, to keep game, or indeed any -sort of eatable, till it begins to taint; all food when inclining to -decomposition being regarded by us with disgust. - -When poultry or game is frozen, it should be brought into the kitchen -early in the morning of the day on which it is to be cooked. It may be -thawed by laying it several hours in cold water. If it is not thawed it -will require double the time to cook, and will be tough and tasteless -when done. - -In drawing poultry be very careful not to break the gall, lest its -disagreeable bitterness should be communicated to the liver. - -Poultry should be always scalded in hot water to make the feathers -come out easily. Before they are cooked they should be held for a -moment over the blaze of the fire to singe off the hairs that are about -the skin. The head, neck, and feet should be cut off, and the ends of -the legs skewered in the bodies. A string should be tied tightly round. - - -TO BOIL A PAIR OF FOWLS. - -Make a force-meat in the usual manner, of grated bread-crumbs, chopped -sweet herbs, butter, pepper, salt, and yolk of egg. Fill the bodies of -the fowls with the stuffing, and tie a string firmly round them. Skewer -the livers and gizzards to the sides, under the wings. Dredge them with -flour, and put them into a pot with just enough of water to cook them; -cover it closely, and put it over a moderate fire. As soon as the scum -rises, take off the pot and skim it. Then cover it again, and boil it -slowly half an hour. Afterwards diminish the fire, and let them stew -slowly till quite tender. An hour altogether is generally sufficient to -boil a pair of fowls, unless they are quite old. By doing them slowly -(rather stewing than boiling) the skin will not break, and they will be -whiter and more tender than if boiled fast. - -Serve them up with egg-sauce in a boat. - -Young chickens are better for being soaked two hours in skim milk, -previous to boiling. You need not stuff them. Boil or stew them slowly -in the same manner as large fowls. Three quarters of an hour will cook -them. - -Serve them up with egg-sauce, and garnish with parsley. - -Boiled fowls should be accompanied by ham or smoked tongue. - - -TO ROAST A PAIR OF FOWLS. - -Leave out the livers, gizzards and hearts, to be chopped and put into -the gravy. Fill the crops and bodies of the fowls with a force-meat, -put them before a clear fire and roast them an hour, basting them with -butter or with clarified dripping. - -Having stewed the necks, gizzards, livers, and hearts in a very little -water, strain it and mix it hot with the gravy that has dripped from -the fowls, and which must be first skimmed. Thicken it with a little -browned flour, add to it the livers, hearts, and gizzards chopped -small. Send the fowls to table with the gravy in a boat, and have -cranberry-sauce to eat with them. - - -BROILED CHICKENS. - -Split a pair of chickens down the back, and beat them flat. Wipe the -inside, season them with pepper and salt, and let them lie while you -prepare some beaten yolk of egg and grated bread-crumbs. Wash the -outside of the chickens all over with the egg, and then strew on the -bread-crumbs. Have ready a hot gridiron over a bed of bright coals. -Lay the chickens on it with the inside downwards, or next the fire. -Broil them about three quarters of an hour, keeping them covered with a -plate. Just before you take them up, lay some small pieces of butter on -them. - -In preparing chickens for broiling, you may parboil them about ten -minutes, to ensure their being sufficiently cooked; as it is difficult -to broil the thick parts thoroughly without burning the rest. None but -fine plump chickens are worth broiling. - - -FRICASSEED CHICKENS. - -Having cut up your chickens, lay them in cold water till all the blood -is drawn out. Then wipe the pieces, season them with pepper and salt, -and dredge them with flour. Fry them in lard or butter; they should -be of a fine brown on both sides. When they are quite done, take them -out of the frying-pan, cover them up, and set them by the fire to keep -warm. Skim the gravy in the frying-pan and pour into it half a pint of -cream; season it with nutmeg, mace, and cayenne, and thicken it with a -small bit of butter rolled in flour. Give it a boil, and then pour it -round the chickens, which must be kept hot. Put some lard into the pan, -and fry some parsley in it to lay on the pieces of chicken; it must be -done green and crisp. - -To make a white fricassee of chickens, skin them, cut them in pieces, -and having soaked out the blood, season them with salt, pepper, nutmeg -and mace, and strew over them some sweet marjoram shred fine. Put them -into a stew-pan, and pour over them half a pint of cream, or rich -unskimmed milk. Add some butter rolled in flour, and (if you choose) -some small force-meat balls. Set the stew-pan over hot coals. Keep it -closely covered, and stew or simmer it gently till the chicken is quite -tender, but do not allow it to boil. - -You may improve it by a few small slices of cold ham. - - -CHICKEN CROQUETS AND RISSOLES. - -Take some cold chicken, and having cut the flesh from the bones, -mince it small with a little suet and parsley; adding sweet marjoram -and grated lemon-peel. Season it with pepper, salt and nutmeg, and -having mixed the whole very well, pound it to a paste in a marble -mortar, putting in a little at a time, and moistening it frequently -with yolk of egg that has been previously beaten. Then divide it into -equal portions, and having floured your hands, make it up in the shape -of pears, sticking the head of a clove into the bottom of each to -represent the blossom end, and the stalk of a clove into the top to -look like the stem. Dip them into beaten yolk of egg, and then into -bread-crumbs grated finely and sifted. Fry them in butter, and when you -take them out of the pan, fry some parsley in it. Having drained the -parsley, cover the bottom of a dish with it, and lay the croquets upon -it. Send it to table as a side dish. - -Croquets may be made of cold sweet-breads, or of cold veal mixed with -ham or tongue. - -Rissoles are made of the same ingredients, well mixed, and beaten -smooth in a mortar. Make a fine paste, roll it out, and cut it into -round cakes. Then lay some of the mixture on one half of the cake, and -fold over the other upon it, in the shape of a half-moon. Close and -crimp the edges nicely, and fry the rissoles in butter. They should be -of a light brown on both sides. Drain them and send them to table dry. - - -BAKED CHICKEN PIE. - -Cover the bottom and sides of a deep dish with a thick paste. Having -cut up your chickens, and seasoned them to your taste with salt, -pepper, mace and nutmeg, put them in, and lay on the top several pieces -of butter rolled in flour. Fill up the dish about two-thirds with cold -water. Then lay on the top crust, notching it handsomely. Cut a slit -in the top, and stick into it an ornament of paste made in the form of -a tulip. Bake it in a moderate oven. - -It will be much improved by the addition of a quarter of a hundred -oysters; or by interspersing the pieces of chicken with slices of cold -boiled ham, in which case use no other salt. - -You may add also some yolks of eggs boiled hard. - -A duck pie may be made in the same manner. A rabbit pie also. - - -A POT PIE. - -Take a pair of large fine fowls. Cut them up, wash the pieces, and -season them with pepper only. Make a good paste in the proportion of a -pound and a half of minced suet to three pounds of flour. Let there be -plenty of paste, as it is always much liked by the eaters of pot pie. -Roll out the paste not very thin, and cut most of it into long squares. -Butter the sides of a pot, and line them with paste nearly to the top. -Lay slices of cold ham at the bottom of the pot, and then the pieces -of fowl, interspersed all through with squares of paste, and potatoes -pared and quartered. Pour in a quart of water. Cover the whole with a -lid of paste, having a slit in the centre, through which the gravy will -bubble up. Boil it steadily for two hours. Half an hour before you take -it up, put in through the hole in the centre of the crust, some bits of -butter rolled in flour, to thicken the gravy. When done, put the pie on -a large dish, and pour the gravy over it. - -You may intersperse it all through with cold ham. - -A pot-pie may be made of ducks, rabbits, squirrels, or venison. Also of -beef-steaks. A beef-steak, or some pork-steaks (the lean only) greatly -improve a chicken pot-pie. If you use no ham, season with salt. - - -CHICKEN CURRY. - -Take a pair of fine fowls, and having cut them in pieces lay them in -salt and water till the seasoning is ready. Take two table-spoonfuls of -powdered ginger, one table-spoonful of fresh turmeric, a tea-spoonful -of ground black pepper; some mace, a few cloves, some cardamom seeds, -and a little cayenne pepper with a small portion of salt. These last -articles according to your taste. Put all into a mortar, and add -to them eight large onions, chopped or cut small. Mix and beat all -together, till the onions, spices, &c. form a paste. - -Put the chickens into a pan with sufficient butter rolled in flour, and -fry them till they are brown, but not till quite done. While this is -proceeding, set over the fire a sauce-pan three parts full of water, -or sufficient to cover the chickens when they are ready. As soon as -the water boils, throw in the curry-paste. When the paste has all -dissolved, and is thoroughly mixed with the water, put in the pieces of -chicken to boil, or rather to simmer. When the chicken is quite done, -put it into a large dish, and eat it with boiled rice. The rice may -either be laid round on the same dish, or served up separately. - -This is a genuine East India receipt for curry. - -Lamb, veal, or rabbits may be curried in the same manner. - - -_To boil Rice for the Curry._ - -Pick the rice carefully, to clear it from husks and motes. Then soak -it in cold water for a quarter of an hour, or more. When you are ready -to boil it, pour off the water in which it has soaked. Have ready a -pot or sauce-pan of boiling water, into which you have put a little -salt. Allow two quarts of water to a pound of rice. Sprinkle the rice -gradually into the water. Boil it hard for twenty minutes, then take -it off the fire, and pour off all the water that remains. Set the pot -in the chimney corner with the lid off, while dinner is dishing, that -it may have time to dry. You may toss it up lightly with two forks, to -separate the grains while it is drying, but do not stir it with a spoon. - - -A PILAU. - -Take a large fine fowl, and cover the breast with slices of fat bacon -or ham, secured by skewers. Put it into a stew-pan with two sliced -onions. Season it to your taste with white pepper and mace. Have ready -a pint of rice that has been well picked, washed, and soaked. Cover the -fowl with it. Put in as much water as will well cover the whole. Stew -it about half an hour, or till the fowl and rice are thoroughly done; -keeping the stew-pan closely covered. Dish it all together, either with -the rice covering the fowl, or laid round it in little heaps. - -You may make a pilau of beef or mutton with a larger quantity of rice; -which must not be put in at first, or it will be done too much, the -meat requiring a longer time to stew. - - -CHICKEN SALAD. - -The fowls for this purpose should be young and fine. You may either -boil or roast them. They must be quite cold. Having removed all the -skin and fat, and disjointed the fowls cut the meat from the bones -into very small pieces, not exceeding an inch. Wash and split two large -fine heads of celery, and cut the white part into pieces also about an -inch long; and having mixed the chicken and celery together, put them -into a deep china dish, cover it and set it away. - -It is best not to prepare the dressing till just before the salad is -to be eaten, that it may be as fresh as possible. Have ready the yolks -of eight hard-boiled eggs. Put them into a flat dish, and mash them -to a paste with the back of a wooden spoon. Add to the egg a small -tea-spoonful of fine salt, the same quantity of cayenne pepper, half -a jill of made mustard, a jill or a wine-glass and a half of vinegar, -and rather more than two wine-glasses of sweet oil. Mix all these -ingredients thoroughly; stirring them a long time till they are quite -smooth. - -The dressing should not be put on till a few minutes before the salad -is sent in; as by lying in it the chicken and celery will become tough -and hard. After you pour it on, mix the whole well together with a -silver fork. - -Chicken salad should be accompanied with plates of bread and butter, -and a plate of biscuits. It is a supper dish, and is brought in with -terrapin, oysters, &c. - -Cold turkey is excellent prepared as above. - -An inferior salad may be made with cold fillet of veal, instead of -chickens. - -Cold boiled lobster is very fine cut up and drest in this manner, only -substituting for celery, lettuce cut up and mixed with the lobster. - - -TO ROAST A PAIR OF DUCKS. - -After the ducks are drawn, wipe out the inside with a clean cloth, -and prepare your stuffing. Mince very fine some green sage leaves, -and twice their quantity of onion, (which should first be parboiled,) -and add a little butter, and a seasoning of pepper and salt. Mix the -whole very well, and fill the crops and bodies of the ducks with it, -leaving a little space for the stuffing to swell. Reserve the livers, -gizzards, and hearts to put in the gravy. Tie the bodies of the ducks -firmly round with strings, (which should be wetted or buttered to keep -them from burning,) and put them on the spit before a clear brisk fire. -Baste them first with a little salt and water, and then with their -own gravy, dredging them lightly with flour at the last. They will be -done in about an hour. After boiling the livers, gizzards and hearts, -chop them, and put them into the gravy; having first skimmed it, and -thickened it with a little browned flour. - -Send to table with the ducks a small tureen of onion-sauce with chopped -sage leaves in it. Accompany them also with stewed cranberries and -green peas, if in season. - -Canvas-back ducks are roasted in the same manner, omitting the -stuffing. They will generally be done enough in three quarters of -an hour. Send currant jelly to table with them, and have heaters to -place under the plates. Add to the gravy a little cayenne, and a large -wine-glass of claret or port. - -Other wild ducks and teal may be roasted in about half an hour. Before -roasting, parboil them with a large carrot inside their bodies. This -will draw all the fishy or sedgy taste that may be about the ducks. -Then throw away the carrot, and lay them in fresh water. - -You may serve up with wild ducks, &c. orange-sauce, which is made by -boiling in a little water two large sweet oranges cut into slices, -having first removed the rind. When the pulp is all dissolved, strain -and press it through a sieve, and add to it the juice of two more -oranges, and a little sugar. Send it to table either warm or cold. - - -STEWED DUCK. - -Half roast a large duck. Cut it up, and put it into a stew-pan with -a pint of beef-gravy, or dripping of roast-beef. Have ready two -boiled onions, half a handful of sage leaves, and two leaves of mint, -all chopped very fine and seasoned with pepper and salt. Lay these -ingredients over the duck. Stew it slowly for a quarter of an hour. -Then put in a quart of young green peas. Cover it closely, and simmer -it half an hour longer, till the peas are quite soft. Then add a piece -of butter rolled in flour; quicken the fire, and give it one boil. -Serve up all together. - -A cold duck that has been under-done may be stewed in this manner. - - -TO HASH A DUCK. - -Cut up the duck and season it with pepper and mixed spices. Have ready -some thin slices of cold ham or bacon. Place a layer of them in a -stew-pan; then put in the duck and cover it with ham. Add just water -enough to moisten it, and pour over all a large glass of red wine. -Cover the pan closely and let it stew for an hour. - -Have ready a quart or more of green peas, boiled tender, drained, and -mixed with butter and pepper. Lay them round the hashed duck. - -If you hash a cold duck in this manner, a quarter of an hour will be -sufficient for stewing it; it having been cooked already. - - -TO ROAST A GOOSE. - -Having drawn and singed the goose, wipe out the inside with a cloth, -and sprinkle in some pepper and salt. Make a stuffing of four good -sized onions minced fine, and half their quantity of green sage leaves -minced also, a large tea-cupful of grated bread-crumbs, a piece of -butter the size of a walnut, and the beaten yolks of two eggs, with a -little pepper and salt. Mix the whole together, and incorporate them -well. Put the stuffing into the goose, and press it in hard; but do not -entirely fill up the cavity, as the mixture will swell in cooking. Tie -the goose securely round with a greased or wetted string; and paper -the breast to prevent it from scorching. Fasten the goose on the spit -at both ends. The fire must be brisk and well kept up. It will require -from two hours to two and a half to roast. Baste it at first with a -little salt and water, and then with its own gravy. Take off the paper -when the goose is about half done, and dredge it with a little flour -towards the last. Having parboiled the liver and heart, chop them and -put them into the gravy, which must be skimmed well and thickened with -a little browned flour. - -Send apple-sauce to table with the goose; also mashed potatoes. - -A goose may be stuffed entirely with potatoes, boiled and mashed with -milk, butter, pepper and salt. - -You may make a gravy of the giblets, that is the neck, pinions, liver, -heart and gizzard, stewed in a little water, thickened with butter -rolled in flour, and seasoned with pepper and salt. Add a glass of -red wine. Before you send it to table, take out all but the liver and -heart; mince them and leave them in the gravy. This gravy is by many -preferred to that which comes from the goose in roasting. It is well to -have both. - -If a goose is old it is useless to cook it, as when hard and tough it -cannot be eaten. - - -A GOOSE PIE. - -Cut a fine large young goose into eight pieces, and season it with -pepper. Reserve the giblets for gravy. Take a smoked tongue that has -been all night in soak, parboil it, peel it, and cut it into thick -slices, omitting the root, which you must divide into small pieces, and -put into a sauce-pan with the giblets and sufficient water to stew them -slowly. - -Make a nice paste, allowing a pound and a half of butter to three -pounds of flour. Roll it out thick, and line with it the bottom and -sides of a deep dish. Fill it with the pieces of goose, and the slices -of tongue. Skim the gravy you have drawn from the giblets, thicken it -with a little browned flour, and pour it into the pie dish. Then put on -the lid or upper crust. Notch and ornament it handsomely with leaves -and flowers of paste. Bake the pie about three hours in a brisk oven. - -In making a large goose pie you may add a fowl, or a pair of pigeons, -or partridges,--all cut up. - -A duck pie may be made in the same manner. - -Small pies are sometimes made of goose giblets only. - - -A CHRISTMAS GOOSE PIE. - -These pies are always made with a standing crust. Put into a sauce-pan -one pound of butter cut up, and a pint and a half of water; stir it -while it is melting, and let it come to a boil. Then skim off whatever -milk or impurity may rise to the top. Have ready four pounds of flour -sifted into a pan. Make a hole in the middle of it, and pour in the -melted butter while hot. Mix it with a spoon to a stiff paste, (adding -the beaten yolks of three or four eggs,) and then knead it very well -with your hands, on the pasteboard, keeping it dredged with flour till -it ceases to be sticky. Then set it away to cool. - -Split a large goose, and a fowl down the back, loosen the flesh all -over with a sharp knife, and take out all the bones. Parboil a smoked -tongue; peel it and cut off the root. Mix together a powdered nutmeg, a -quarter of an ounce of powdered mace, a tea-spoonful of pepper, and a -tea-spoonful of salt, and season with them the fowl and the goose. - -Roll out the paste near an inch thick, and divide it into three pieces. -Cut out two of them of an oval form for the top and bottom; and the -other into a long straight piece for the sides or walls of the pie. -Brush the paste all over with beaten white of egg, and set on the -bottom the piece that is to form the wall, pinching the edges together, -and cementing them with white of egg. The bottom piece must be large -enough to turn up a little round the lower edge of the wall piece, -to which it must be firmly joined all round. When you have the crust -properly fixed, so as to be baked standing alone without a dish, put in -first the goose, then the fowl, and then the tongue. Fill up what space -is left with pieces of the flesh of pigeons, or of partridges, quails, -or any game that is convenient. There must be no bones in the pie. You -may add also some bits of ham, or some force-meat balls. Lastly, cover -the other ingredients with half a pound of butter, and put on the top -crust, which, of course, must be also of an oval form to correspond -with the bottom. The lid must be placed not quite on the top edge of -the wall, but an inch and a half below it. Close it very well, and -ornament the sides and top with festoons and leaves cut out of paste. -Notch the edges handsomely, and put a paste flower in the centre. Glaze -the whole with beaten yolk of egg, and bind the pie all round with a -double fold of white paper. Set it in a regular oven, and bake it four -hours. - -This is one way of making the celebrated goose pies that it is -customary in England to send as presents at Christmas. They are eaten -at luncheon, and if the weather is cold, and they are kept carefully -covered up from the air, they will be good for two or three weeks; the -standing crust assisting to preserve them. - - -TO ROAST A TURKEY. - -Make a force-meat of grated bread-crumbs, minced suet, sweet marjoram, -grated lemon-peel, nutmeg, pepper, salt, and beaten yolk of egg. You -may add some grated cold ham. Light some writing paper, and singe the -hairs from the skin of the turkey. Reserve the neck, liver, and gizzard -for the gravy. Stuff the craw of the turkey with the force-meat, of -which there should be enough made to form into balls for frying, -laying them round the turkey when it is dished. Dredge it with flour, -and roast it before a clear brisk fire, basting it with cold lard. -Towards the last, set the turkey nearer to the fire, dredge it again -very lightly with flour, and baste it with butter. It will require, -according to its size, from two to three hours roasting. - -Make the gravy of the giblets cut in pieces, seasoned, and stewed for -two hours in a very little water; thicken it with a spoonful of browned -flour, and stir into it the gravy from the dripping-pan, having first -skimmed off the fat. - -A turkey should be accompanied by ham or tongue. Serve up with it -mushroom-sauce. Have stewed cranberries on the table to eat with it. Do -not help any one to the legs, or drum-sticks as they are called. - -Turkeys are sometimes stuffed entirely with sausage-meat. Small cakes -of this meat should then be fried, and laid round it. - -To bone a turkey, you must begin with a very sharp knife at the top of -the wings, and scrape the flesh loose from the bone without dividing -or cutting it to pieces. If done carefully and dexterously, the whole -mass of flesh may be separated from the bone, so that you can take hold -of the head and draw out the entire skeleton at once. A large quantity -of force-meat having been prepared, stuff it hard into the turkey, -restoring it by doing so to its natural form, filling out the body, -breast, wings and legs, so as to resemble their original shape when the -bones were in. Roast or bake it; pouring a glass of port wine into the -gravy. A boned turkey is frequently served up cold, covered with lumps -of currant jelly; slices of which are laid round the dish. - -Any sort of poultry or game may be boned and stuffed in the same manner. - -A cold turkey that has not been boned is sometimes sent to table larded -all over the breast with slips of fat bacon, drawn through the flesh -with a larding needle, and arranged in regular form. - - -TO BOIL A TURKEY. - -Take twenty-five large fine oysters, and chop them. Mix with them half -a pint of grated bread-crumbs, a little sweet marjoram, a quarter of -a pound of butter, two table-spoonfuls of cream or rich milk, and the -beaten yolks of three eggs. When it is thoroughly mixed, stuff the craw -of the turkey with it, and sew up the skin. Then dredge it with flour, -put it into a large pot or kettle, and cover it well with cold water. -Place it over the fire, and let it boil slowly for half an hour, taking -off the scum as it rises. Then remove the pot from over the fire, and -set it on hot coals to stew slowly for two hours, or two hours and a -half, according to its size. Just before you send it to table, place it -again over the fire to get well heated. When you boil a turkey, skewer -the liver and gizzard to the sides, under the wings. - -Send it to table with oyster-sauce in a small tureen. - -In making the stuffing, you may substitute for the grated -bread, chestnuts boiled, peeled, and minced or mashed. Serve up -chestnut-sauce, made by peeling some boiled chestnuts and putting them -whole into melted butter. - -Some persons, to make them white, boil their turkeys tied up in a large -cloth sprinkled with flour. - -With a turkey, there should be on the table a ham, or a smoked tongue. - - -TO ROAST PIGEONS. - -Draw and pick four pigeons immediately after they are killed, and let -them be cooked soon, as they do not keep well. Wash the inside very -clean, and wipe it dry. Stuff them with a mixture of parsley parboiled -and chopped, grated bread-crumbs, and butter; seasoned with pepper, -salt, and nutmeg. Dredge them with flour, and roast them before a good -fire, basting them with butter. They will be done in about twenty-five -or thirty minutes. Serve them up with parsley-sauce. Lay the pigeons on -the dish in a row. - -If asparagus is in season, it will be much better than parsley both -for the stuffing and sauce. It must first be boiled. Chop the green -heads for the stuffing, and cut them in two for the melted butter. Have -cranberry-sauce on the table. - -Pigeons may be split and broiled, like chickens; also stewed or -fricasseed. - -They are very good stewed with slices of cold ham and green peas, -serving up all in the same dish. - - -PIGEON PIE. - -Take four pigeons, and pick and clean them very nicely. Season them -with pepper and salt, and put inside of every one a large piece of -butter and the yolk of a hard-boiled egg. Have ready a good paste, -allowing a pound of butter to two pounds of sifted flour. Roll it out -rather thick, and line with it the bottom and sides of a large deep -dish. Put in the pigeons, and lay on the top some bits of butter rolled -in flour. Pour in nearly enough of water to fill the dish. Cover the -pie with a lid of paste rolled out thick, and nicely notched, and -ornamented with paste leaves and flowers. - -You may make a similar pie of pheasants, partridges, or grouse. - -In preparing pigeons, &c. for pies, loosen the joints with a knife, as -in carving. - - -TO ROAST PHEASANTS, PARTRIDGES, QUAILS OR GROUSE. - -Pick and draw the birds immediately after they are brought in. Before -you roast them, fill the inside with pieces of a fine ripe orange, -leaving out the rind and seeds. Or stuff them with grated cold ham, -mixed with bread-crumbs, butter, and a little yolk of egg. Lard them -with small slips of the fat of bacon drawn through the flesh with a -larding needle. Roast them before a clear fire. - -Make a fine rich gravy of the trimmings of meat or poultry, stewed in -a little water, and thickened with a spoonful of browned flour. Strain -it, and set it on the fire again, having added half a pint of claret, -and the juice of two large oranges. Simmer it for a few minutes, pour -some of it into the dish with the game, and serve the remainder in a -boat. - -If you stuff them with force-meat, you may, instead of larding, brush -them all over with beaten yolk of egg, and then cover them with -bread-crumbs grated finely and sifted. - - -ANOTHER WAY TO ROAST PHEASANTS, PARTRIDGES, &c. - -Chop some fine raw oysters, omitting the hard part; mix them with -salt, and nutmeg, and add some beaten yolk of egg to bind the other -ingredients. Cut some very thin slices of cold ham or bacon, and cover -the birds with them; then wrap them closely in sheets of white paper -well buttered, put them on the spit, and roast them before a clear fire. - -Send them to table with oyster-sauce in a boat. - -Pies may be made of any of these birds in the same manner as a pigeon -pie. - - -TO ROAST SNIPES, WOODCOCKS, OR PLOVERS. - -Pick them immediately; wipe them, and season them slightly with pepper -and salt. Cut as many slices of bread as you have birds. Toast them -brown, butter them, and lay them in the dripping-pan. Dredge the birds -with flour, and put them on a small spit before a clear brisk fire. -Baste them with lard, or fresh butter. They will be done in twenty or -thirty minutes. Serve them up laid on the toast, and garnished with -sliced orange, or with orange jelly. - -Have brown gravy in a boat. - - -TO ROAST REED-BIRDS, OR ORTOLANS. - -Put into every bird, an oyster, or a little butter mixed with some -finely sifted bread-crumbs. Dredge them with flour. Run a small skewer -through them, and tie them on the spit. Baste them with lard or with -fresh butter. They will be done in about ten minutes. - -A very nice way of cooking these birds is, (having greased them all -over with lard or with fresh butter, and wrapped them in vine leaves -secured closely with a string,) to lay them in a heated iron pan, and -bury them in ashes hot enough to roast or bake them. Remove the vine -leaves before you send the birds to table. - -Reed birds are very fine made into little dumplings with a thin crust -of flour and butter, and boiled about twenty minutes. Each must be tied -in a separate cloth. Or you may cook a dozen in one paste, like an -apple pudding. - - -LARDING. - -To lard meat or poultry is to introduce into the surface of the -flesh, slips of the fat only of bacon, by means of a larding-pin or -larding-needle, it being called by both names. It is a steel instrument -about a foot long, sharp at one end, and cleft at the other into four -divisions, which are near two inches in length, and resemble tweezers. -It can be obtained at the hardware stores. - -Cut the bacon into slips about two inches in length, half an inch in -breadth, and half an inch in thickness. If intended for poultry, the -slips of bacon should not be thicker than a straw. Put them, one at -a time, into the cleft or split end of the larding-needle. Give each -slip a slight twist, and press it down hard into the needle with your -fingers. Then push the needle through the flesh, (avoiding the places -where the bones are,) and when you draw it out it will have left behind -it the slip of bacon sticking in the surface. Take care to have all -the slips of the same size, and arranged in regular rows at equal -distances. Every slip should stand up about an inch. If any are wrong, -take them out and do them over again. To lard handsomely and neatly -requires practice and dexterity. - -Fowls and game are generally larded on the breast only. If cold, they -can be done with the fat of cold boiled ham. Larding may be made to -look very tastefully on any thing that is not to be cooked afterwards. - - -FORCE-MEAT BALLS. - -To a pound of the lean of a leg of veal, allow a pound of beef suet. -Mince them together very fine. Then season it to your taste with -pepper, salt, mace, nutmeg, and chopped sage or sweet marjoram. Then -chop a half-pint of oysters, and beat six eggs very well. Mix the whole -together, and pound it to a paste in a marble mortar. If you do not -want it immediately, put it away in a stone pot, strew a little flour -on the top, and cover it closely. - -When you wish to use the force-meat, divide into equal parts as much -of it as you want; and having floured your hands, roll it into round -balls, all of the same size. Either fry them in butter, or boil them. - -This force-meat will be found a very good stuffing for meat or poultry. - - -FINE PARTRIDGE PIE. - -Having trussed your partridges, loosen all the joints with a knife, but -do not cut them apart. Scald, peel, and chop some fresh mushrooms, mix -them with grated bread crumbs, moistened with cream and beaten yolk of -egg, and with this stuff the partridges. Cover the sides and bottom of -a deep dish with a rich paste, adding a layer of cold boiled ham sliced -very thin. Add some whole button mushrooms, and some hard boiled yolks -of eggs. Season with pepper only. Put in the partridges, laying on each -a bit of butter rolled in flour. Cover the whole with a thick lid of -paste handsomely notched, and ornamented with paste leaves. - -Before you put on the cover, pour a little water into the pie. - - - - -GRAVY AND SAUCES. - - -DRAWN OR MADE GRAVY. - -For this purpose you may use coarse pieces of the lean of beef or veal, -or the giblets and trimmings of poultry or game. It must be stewed for -a long time, skimmed, strained, thickened, and flavoured with whatever -condiments are supposed most suited to the dish it is to accompany. - -In preparing meat to stew for gravy, beat it with a mallet or -meat-beetle, score it, and cut it into small pieces; this makes it -give out the juices. Season it with pepper and salt, and put it into a -stew-pan with butter only. Heat it gradually, till it becomes brown. -Shake the pan frequently, and see that it does not burn or stick to -the bottom. It will generally be browned sufficiently in half an hour. -Then put in some boiling water, allowing one pint to each pound of -meat. Simmer it on coals by the side of the fire for near three hours, -skimming it well, and keeping it closely covered. When done, remove it -from the heat, let it stand awhile to settle, and then strain it. - -If you wish to keep it two or three days, (which you may in winter,) -put it into a stone vessel, cover it closely, and set it in a cool -place. - -Do not thicken this gravy till you go to use it. - -Mutton is unfit for made gravy. - - -MELTED BUTTER, - -SOMETIMES CALLED DRAWN BUTTER. - -Melted butter is the foundation of most of the common sauces. Have a -covered sauce-pan for this purpose. One lined with porcelain will be -best. Take a quarter of a pound of the best fresh butter, cut it up, -and mix with it about two tea-spoonfuls of flour. When it is thoroughly -mixed, put it into the sauce-pan, and add to it four table-spoonfuls -of cold water. Cover the sauce-pan, and set it in a large tin pan of -boiling water. Shake it round continually (always moving it the same -way) till it is entirely melted and begins to simmer. Then let it rest -till it boils up. - -If you set it on hot coals, or over the fire, it will be oily. - -If the butter and flour is not well mixed it will be lumpy. - -If you put too much water, it will be thin and poor. All these defects -are to be carefully avoided. - -In melting butter for sweet or pudding sauce, you may use milk instead -of water. - - -TO BROWN FLOUR.--Spread some fine flour on a plate, and set it in -the oven, turning it up and stirring it frequently that it may brown -equally all through. - -Put it into a jar, cover it well, and keep it to stir into gravies to -thicken and colour them. - - -TO BROWN BUTTER.--Put a lump of butter into a frying-pan, and toss it -round over the fire till it becomes brown. Then dredge some browned -flour over it, and stir it round with a spoon till it boils. It must be -made quite smooth. - -You may make this into a plain sauce for fish by adding cayenne and -some flavoured vinegar. - - - - -PLAIN SAUCES. - - -LOBSTER SAUCE.--Boil a dozen blades of mace and half a dozen -pepper-corns in about a jill and a half (or three wine-glasses) of -water, till all the strength of the spice is extracted. Then strain it, -and having cut three quarters of a pound of butter into little bits, -melt it in this water, dredging in a little flour as you hold it over -the fire to boil. Toss it round, and let it just boil up and no more. - -Take a cold boiled lobster,--pound the coral in a mortar, adding a -little sweet oil. Then stir it into the melted butter. - -Chop the meat of the body into very small pieces, and rub it through a -cullender into the butter. Cut up the flesh of the claws and tail into -dice, and stir it in. Give it another boil up, and it will be ready for -table. - -Serve it up with fresh salmon, or any boiled fish of the best kind. - -Crab sauce is made in a similar manner; also prawn and shrimp sauce. - - -ANCHOVY SAUCE.--Soak eight anchovies for three or four hours, changing -the water every hour. Then put them into a sauce-pan with a quart -of cold water. Set them on hot coals and simmer them till they are -entirely dissolved, and till the liquid is diminished two-thirds. Then -strain it, stir two glasses of red wine, and add to it about half a -pint of melted butter. - -Heat it over again, and send it to table with salmon or fresh cod. - - -CELERY SAUCE.--Take a large bunch of young celery. Wash and pare it -very clean. Cut it into pieces, and boil it gently in a small quantity -of water, till it is quite tender. Then add a little powdered mace and -nutmeg, and a very little pepper and salt. Take a tolerably large piece -of butter, roll it well in flour, and stir it into the sauce. Boil it -up again, and it is ready to send to table. - -You may make it with cream, thus:--Prepare and boil your celery as -above, adding some mace, nutmeg, a piece of butter the size of a -walnut, rolled in flour; and half a pint of cream. Boil all together. - -Celery sauce is eaten with boiled poultry. - -When celery is out of season, you may use celery seed, boiled in the -water which you afterwards use for the melted butter, but strained out -after boiling. - - -NASTURTIAN SAUCE.--This is by many considered superior to caper sauce -and is eaten with boiled mutton. It is made with the green seeds of -nasturtians, pickled simply in cold vinegar. - -Cut about six ounces of butter into small bits, and put them into a -small sauce-pan. Mix with a wine-glass of water, sufficient flour to -make a thick batter, pour it on the butter, and hold the sauce-pan over -hot coals, shaking it quickly round, till the butter is melted. Let -it just boil up, and then take it from the fire. Thicken it with the -pickled nasturtians and send it to table in a boat. - -Never pour melted butter over any thing, but always send it to table in -a sauce-tureen or boat. - - -WHITE ONION SAUCE.--Peel a dozen onions, and throw them into salt and -water to keep them white. Then boil them tender. When done, squeeze the -water from them, and chop them. Have ready some butter that has been -melted rich and smooth with milk or cream instead of water. Put the -onions into the melted butter, and boil them up at once. If you wish to -have them very mild, put in a turnip with them at the first boiling. - -Young white onions, if very small, need not be chopped, but may be put -whole into the butter. - -Use this sauce for rabbits, tripe, boiled poultry, or any boiled fresh -meat. - - -BROWN ONION SAUCE.--Slice some large mild Spanish onions. Cover them -with butter, and set them over a slow fire to brown. Then add salt -and cayenne pepper to your taste, and some good brown gravy of roast -meat, poultry or game, thickened with a bit of butter rolled in flour -that has first been browned by holding it in a hot pan or shovel over -the fire. Give it a boil, skim it well, and just before you take it -off, stir in a half glass of port or claret, and the same quantity of -mushroom catchup. - -Use this sauce for roasted poultry, game, or meat. - - -MUSHROOM SAUCE.--Wash a pint of small button mushrooms,--remove the -stems and the outside skin. Stew them slowly in veal gravy or in milk -or cream, seasoning them with pepper and salt, and adding a piece of -butter rolled in a large proportion of flour. Stew them till quite -tender, now and then shaking the pan round. - -The flavour will be heightened by having salted a few the night before -in a covered dish, to extract the juice, and then stirring it into the -sauce while stewing. - -This sauce may be served up with poultry, game, or beef-steaks. - -In gathering mushrooms take only those that are of a dull pearl colour -on the outside, and that have the under part tinged with pale pink. - -Boil an onion with them. If there is a poisonous one among them the -onion will turn black. Then throw away the whole. - - -EGG SAUCE.--Boil four eggs ten minutes. Dip them into cold water to -prevent their looking blue. Peel off the shell. Chop the yolks of all, -and the whites of two, and stir them into melted butter. Serve this -sauce with boiled poultry or fish. - - -BREAD SAUCE.--Put some grated crumbs of stale bread into a sauce-pan, -and pour over them some of the liquor in which poultry or fresh meat -has been boiled. Add some plums or dried currants that have been picked -and washed. Having simmered them till the bread is quite soft, and the -currants well plumped, add melted butter or cream. - -This sauce is for a roast pig. - - -MINT SAUCE.--Take a large bunch of young green mint; if old the taste -will be unpleasant. Wash it very clean. Pick all the leaves from the -stalks. Chop the leaves very fine, and mix them with cold vinegar, and -a large proportion of powdered sugar. There must be merely sufficient -vinegar to moisten the mint well, but by no means enough to make the -sauce liquid. It should be very sweet. - -It is only eaten in the spring with roast lamb. Send it to table in a -sauce-tureen. - - -CAPER SAUCE.--Take two large table-spoonfuls of capers and a little -vinegar. Stir them for some time into half a pint of thick melted -butter. - -This sauce is for boiled mutton. - -If you happen to have no capers, pickled cucumber chopped fine, or -the pickled pods of radish seeds, may be stirred into the butter as a -tolerable substitute, or nasturtians. - - -PARSLEY SAUCE.--Wash a bunch of parsley in cold water. Then boil it -about six or seven minutes in salt and water. Drain it, cut the leaves -from the stalks, and chop them fine. Have ready some melted butter, and -stir in the parsley. Allow two small table-spoonfuls of leaves to half -a pint of butter. - -Serve it up with boiled fowls, rock-fish, sea-bass, and other boiled -fresh fish. Also with knuckle of veal, and with calf's head boiled -plain. - - -APPLE SAUCE.--Pare, core, and slice some fine apples. Put them into a -sauce-pan with just sufficient water to keep them from burning, and -some grated lemon-peel. Stew them till quite soft and tender. Then mash -them to a paste, and make them very sweet with brown sugar, adding a -small piece of butter and some nutmeg. - -Apple sauce is eaten with roast pork, roast goose and roast ducks. - -Be careful not to have it thin and watery. - - -CRANBERRY SAUCE.--Wash a quart of ripe cranberries, and put them into a -pan with about a wine-glass of water. Stew them slowly, and stir them -frequently, particularly after they begin to burst. They require a -great deal of stewing, and should be like a marmalade when done. - -After you take them from the fire, stir in a pound of brown sugar. - -When they are thoroughly done, put them into a deep dish, and set them -away to get cold. - -You may strain the pulp through a cullender or sieve into a mould, and -when it is in a firm shape send it to table on a glass dish. Taste it -when it is cold, and if not sweet enough, add more sugar. Cranberries -require more sugar than any other fruit, except plums. - -Cranberry sauce is eaten with roast turkey, roast fowls, and roast -ducks. - - -PEACH SAUCE.--Take a quart of dried peaches, (those are richest and -best that are dried with the skins on,) and soak them in cold water -till they are tender. Then drain them, and put them into a covered pan -with a very little water. Set them on coals, and simmer them till they -are entirely dissolved. Then mash them with brown sugar, and send them -to table cold to eat with roast meat, game or poultry. - - -WINE SAUCE.--Have ready some rich thick melted or drawn butter, and -the moment you take it from the fire, stir in two large glasses of -white wine, two table-spoonfuls of powdered white sugar, and a powdered -nutmeg. Serve it up with plum pudding, or any sort of boiled pudding -that is made of a batter. - - -COLD SWEET SAUCE.--Stir together, as for a pound-cake, equal quantities -of fresh butter and powdered white sugar. When quite light and creamy, -add some powdered cinnamon or nutmeg, and the juice of a lemon. Send it -to table in a small deep plate with a tea-spoon in it. - -Eat it with batter pudding, bread pudding, Indian pudding, &c. whether -baked or boiled. Also with boiled apple pudding or dumplings, and with -fritters and pancakes. - - -CREAM SAUCE.--Boil a pint and a half of rich cream with four -table-spoonfuls of powdered sugar, some powdered nutmeg, and a dozen -bitter almonds or peach kernels slightly broken up, or a dozen fresh -peach leaves. As soon as it has boiled up, take it off the fire and -strain it. If it is to be eaten with boiled pudding or with dumplings -send it to table hot, but let it get quite cold if you intend it as an -accompaniment to fruit pies or tarts. - - -OYSTER SAUCE.--Take a pint of oysters, and save out a little of their -liquor. Put them with their remaining liquor, and some mace and nutmeg, -into a covered saucepan, and simmer them on hot coals about ten -minutes. Then drain them. Oysters for sauce should be large. - -Having prepared in another saucepan some drawn or melted butter, (mixed -with oyster liquor instead of water,) pour it into a sauce-boat, add -the oysters to it, and serve it up with boiled poultry, or with boiled -fresh fish. - -Celery, first boiled and then chopped, is an improvement to oyster -sauce. - - - - -STORE FISH SAUCES. - - -GENERAL REMARKS. - -Store fish sauces if properly made will keep for many months. They -may be brought to table in fish castors, but a customary mode is to -send them round in the small black bottles in which they have been -originally deposited. They are in great variety, and may be purchased -of the grocers that sell oil, pickles, anchovies, &c. In making them at -home, the few following receipts may be found useful. - -The usual way of eating these sauces is to pour a little on your plate, -and mix it with the melted butter. They give flavour to fish that would -otherwise be insipid, and are in general use at genteel tables. - -Two table-spoonfuls of any of these sauces may be added to the melted -butter a minute before you take it from the fire. But if brought to -table in bottles, the company can use it or omit it as they please. - - -SCOTCH SAUCE.--Take fifteen anchovies, chop them fine, and steep them -in vinegar for a week, keeping the vessel closely covered. Then put -them into a pint of claret or port wine. Scrape fine a large stick of -horseradish, and chop two onions, a handful of parsley, a tea-spoonful -of the leaves of lemon-thyme, and two large peach leaves. Add a nutmeg, -six or eight blades of mace, nine cloves, and a tea-spoonful of black -pepper, all slightly pounded in a mortar. Put all these ingredients -into a silver or block tin sauce-pan, or into an earthen pipkin, -and add a few grains of cochineal to colour it. Pour in a large half -pint of the best vinegar, and simmer it slowly till the bones of the -anchovies are entirely dissolved. - -Strain the liquor through a sieve, and when quite cold put it away -for use in small bottles; the corks dipped in melted rosin, and well -secured by pieces of leather tied closely over them. Fill each bottle -quite full, as it will keep the better for leaving no vacancy. - -This sauce will give a fine flavour to melted butter. - - -QUIN'S SAUCE.--Pound in a mortar six large anchovies, moistening them -with their own pickle. Then chop and pound six small onions. Mix them -with a little black pepper and a little cayenne, half a glass of soy, -four glasses of mushroom catchup, two glasses of claret, and two of -black walnut pickle. Put the mixture into a small sauce-pan or earthen -pipkin, and let it simmer slowly till all the bones of the anchovies -are dissolved. Strain it, and when cold, bottle it for use; dipping the -cork in melted rosin, and tying leather over it. Fill the bottles quite -full. - - -KITCHINER'S FISH SAUCE.--Mix together a pint of claret, a pint of -mushroom catchup, and half a pint of walnut pickle, four ounces of -pounded anchovy, an ounce of fresh lemon-peel pared thin, and the -same quantity of shalot or small onion. Also an ounce of scraped -horseradish, half an ounce of black pepper, and half an ounce of -allspice mixed, and the same quantity of cayenne and celery-seed. -Infuse these ingredients in a wide-mouthed bottle (closely stopped) for -a fortnight, shaking the mixture every day. Then strain and bottle it -for use. Put it up in small bottles, filling them quite full. - - -HARVEY'S SAUCE.--Dissolve six anchovies in a pint of strong vinegar -and then add to them three table-spoonfuls of India soy, and three -table-spoonfuls of mushroom catchup, two heads of garlic bruised small, -and a quarter of an ounce of cayenne. Add sufficient cochineal powder -to colour the mixture red. Let all these ingredients infuse in the -vinegar for a fortnight, shaking it every day, and then strain and -bottle it for use. Let the bottles be small, and cover the corks with -leather. - - -GENERAL SAUCE.--Chop six shalots or small onions, a clove of garlic, -two peach leaves, a few sprigs of lemon-thyme and of sweet basil, and -a few bits of fresh orange-peel. Bruise in a mortar a quarter of an -ounce of cloves, a quarter of an ounce of mace, and half an ounce of -long pepper. Mix two ounces of salt, a jill of claret, the juice of -two lemons, and a pint of Madeira. Put the whole of these ingredients -together in a stone jar, very closely covered. Let it stand all night -over embers by the side of the fire. In the morning pour off the liquid -quickly and carefully from the lees or settlings, strain it and put it -into small bottles, dipping the corks in melted rosin. - -This sauce is intended to flavour melted butter or gravy, for every -sort of fish and meat. - - -PINK SAUCE.--Mix together half a pint of port wine, half a pint of -strong vinegar, the juice and grated peel of two large lemons, a -quarter of an ounce of cayenne, a dozen blades of mace, and a quarter -of an ounce of powdered cochineal. Let it infuse a fortnight, stirring -it several times a day. Then boil it ten minutes, strain it, and bottle -it for use. - -Eat it with any sort of fish or game. It will give a fine pink tinge to -melted butter. - - - - -CATCHUPS. - - -LOBSTER CATCHUP.--This catchup, warmed in melted butter, is an -excellent substitute for fresh lobster sauce at seasons when the fish -cannot be procured, as, if properly made, it will keep a year. - -Take a fine lobster that weighs about three pounds. Put it into boiling -water, and cook it thoroughly. When it is cold break it up, and extract -all the flesh from the shell. Pound the red part or coral in a marble -mortar, and when it is well bruised, add the white meat by degrees, -and pound that also; seasoning it with a tea-spoonful of cayenne, and -moistening it gradually with sherry wine. When it is beaten to a smooth -paste, mix it well with the remainder of the bottle of sherry. Put it -into wide-mouthed bottles, and on the top of each put a table-spoonful -of sweet oil. Dip the corks in melted rosin, and secure them well by -tying leather over them. - -In using this catchup, allow four table-spoonfuls to a common-sized -sauce-boat of melted butter. Put in the catchup at the last, and hold -it over the fire just long enough to be thoroughly heated. - - -ANCHOVY CATCHUP.--Bone two dozen anchovies, and then chop them. Put -to them ten shalots, or very small onions, cut fine, and a handful of -scraped horseradish, with a quarter of an ounce of mace. Add a lemon, -cut into slices, twelve cloves, and twelve pepper-corns. Then mix -together a pint of port, a pint of madeira, and a pint of anchovy -liquor. Put the other ingredients into the liquid, and boil it slowly -till reduced one-half. Then strain it, and when cold put it into small -bottles, securing the corks with leather. - - -OYSTER CATCHUP.--Take large salt oysters that have just been opened. -Wash them in their own liquor, and pound them in a mortar, omitting the -hard parts. To every pint of the pounded oysters, add a half pint of -white wine or vinegar, in which you must give them a boil up, removing -the scum as it rises. Then to each quart of the boiled oysters allow a -tea-spoonful of beaten white pepper, a tea-spoonful of pounded mace, -and cayenne pepper to your taste. Let it boil up for a few minutes, -and then pass it through a sieve into an earthen pan. When cold, put -it into small bottles, filling them quite full, as it will not keep so -well if there is a vacancy at the top. Dip the corks in melted rosin, -and tie leather over each. - - -WALNUT CATCHUP.--Take green walnuts that are young enough to be easily -pierced through with a large needle. Having pricked them all in several -places, throw them into an earthen pan with a large handful of salt, -and barely sufficient water to cover them. Break up and mash them with -a potato-beetle, or a rolling-pin. Keep them four days in the salt and -water, stirring and mashing them every day. The rinds will now be quite -soft. Then scald them with boiling-hot salt and water, and raising the -pan on the edge, let the walnut liquor flow away from the shells into -another pan. Put the shells into a mortar, and pound them with vinegar, -which will extract from them all the remaining juice. - -Put all the walnut liquor together, and boil and skim it; then to -every quart allow an ounce of bruised ginger, an ounce of black pepper, -half an ounce of cloves, and half an ounce of nutmeg, all slightly -beaten. Boil the spice and walnut liquor in a closely covered vessel -for three quarters of an hour. When cold, bottle it for use, putting -equal proportions of the spice into each bottle. Secure the corks with -leather. - - -MUSHROOM CATCHUP.--Take mushrooms that have been freshly gathered, and -examine them carefully to ascertain that they are of the right sort. -Pick them nicely, and wipe them clean, but do not wash them. Spread a -layer of them at the bottom of a deep earthen pan, and then sprinkle -them well with salt; then another layer of mushrooms, and another -layer of salt, and so on alternately. Throw a folded cloth over the -jar, and set it by the fire or in a very cool oven. Let it remain thus -for twenty-four hours, and then mash them well with your hands. Next -squeeze and strain them through a bag. - -To every quart of strained liquor add an ounce and a half of whole -black pepper, and boil it slowly in a covered vessel for half an hour. -Then add a quarter of an ounce of allspice, half an ounce of sliced -ginger, a few cloves, and three or four blades of mace. Boil it with -the spice fifteen minutes longer. When it is done, take it off, and let -it stand awhile to settle. Pour it carefully off from the sediment, and -put it into small bottles, filling them to the top. Secure them well -with corks dipped in melted rosin, and leather caps tied over them. - -The longer catchup is boiled, the better it will keep. - -You may add cayenne and nutmeg to the spices. - -The bottles should be quite small, as it soon spoils after being -opened. - - -TOMATA CATCHUP.--Take a peck of large ripe tomatas. Having cut a slit -in each, put them into a large preserving-kettle, and boil them half -an hour. Then take them out, and press and strain the pulp through a -hair sieve. Put it back into the kettle, and add an ounce of salt, -an ounce of powdered mace, half an ounce of powdered cloves, a small -tea-spoonful of ground black pepper, the same of cayenne pepper, and -eight table-spoonfuls of ground mustard. Mix the seasoning with the -tomata pulp; let it boil slowly during four hours. Then take it out of -the kettle, and let it stand till next day, in an uncovered tureen. -When cold, stir into it one pint of the best cider vinegar. Put it -into clean bottles, and seal the corks. It will be found excellent for -flavouring stews, hashes, fish-sauce, &c. - - -LEMON CATCHUP.--Grate the peel of a dozen large fresh lemons. Prepare, -by pounding them in a mortar, two ounces of mustard seed, half an ounce -of black pepper, half an ounce of nutmeg, a quarter of an ounce of -mace, and a quarter of an ounce of cloves. Slice thin two ounces of -horseradish. Put all these ingredients together. Strew over them one -ounce of fine salt. Add the juice of the lemons. - -Boil the whole twenty minutes. Then put it warm into a jar, and let it -stand three weeks closely covered. Stir it up daily. - -Then strain it through a sieve, and put it up in small bottles to -flavour fish and other sauces. - -This is sometimes called lemon pickle. - - -SEA CATCHUP.--Take a gallon of stale strong beer, a pound of anchovies -washed from the pickle, a pound of peeled shalots or small onions, -half an ounce of mace, half an ounce of cloves, a quarter of an ounce -of whole pepper, three or four large pieces of ginger, and two quarts -of large mushroom-flaps rubbed to pieces. Put the whole into a kettle -closely covered, and let it simmer slowly till reduced to one half. -Then strain it through a flannel bag, and let it stand till quite cold -before you bottle it. Have small bottles and fill them quite full of -the catchup. Dip the corks in melted rosin. - -This catchup keeps well at sea, and may be carried into any part of the -world. A spoonful of it mixed in melted butter will make a fine fish -sauce. It may also be used to flavour gravy. - - - - -FLAVOURED VINEGARS. - - -These vinegars will be found very useful, at times when the articles -with which they are flavoured cannot be conveniently procured. Care -should be taken to have the bottles that contain them accurately -labelled, very tightly corked, and kept in a dry place. The vinegar -used for these purposes should be of the very best sort. - - -TARRAGON VINEGAR.--Tarragon should be gathered on a dry day, just -before the plant flowers. Pick the green leaves from the stalks, and -dry them a little before the fire. Then put them into a wide-mouthed -stone jar, and cover them with the best vinegar, filling up the jar. -Let it steep fourteen days, and then strain it into wide-mouthed -bottles, in each of which put a large quantity of fresh tarragon -leaves, and let them remain in the vinegar. - - -SWEET BASIL VINEGAR.--Is made precisely in the same manner; also those -of green mint, and sweet marjoram. - - -CELERY VINEGAR.--Pound two ounces of celery seed in a mortar, and steep -it for a fortnight in a quart of vinegar. Then strain and bottle it. - - -BURNET VINEGAR.--Nearly fill a wide-mouthed bottle with the fresh green -leaves of burnet, cover them with vinegar, and let them steep two -weeks. Then strain off the vinegar, wash the bottle, put in a fresh -supply of burnet leaves, pour the same vinegar over them, and let it -infuse a fortnight longer. Then strain it again and it will be fit for -use. The flavour will exactly resemble that of cucumbers. - - -HORSERADISH VINEGAR.--Make a quart of the best vinegar boiling hot, and -pour it on four ounces of scraped horseradish. Let it stand a week, -then strain it off, renew the horseradish, adding the same vinegar -cold, and let it infuse a week longer, straining it again at the last. - - -SHALOT VINEGAR.--Peel and chop fine four ounces of shalots, or small -button onions. Pour on them a quart of the best vinegar, and let them -steep a fortnight; then strain and bottle it. - -Make garlic vinegar in the same manner; using but one ounce of garlic -to a quart of vinegar. Two or three drops will be sufficient to impart -a garlic taste to a pint of gravy or sauce. More will be offensive. The -cook should be cautioned to use it very sparingly, as to many persons -it is extremely disagreeable. - - -CHILLI VINEGAR.--Take a hundred red chillies or capsicums, fresh -gathered; cut them into small pieces and infuse them for a fortnight in -a quart of the best vinegar shaking the bottle every day. Then strain -it. - - -RASPBERRY VINEGAR.--Put two quarts of ripe fresh-gathered raspberries -into a stone or china vessel, and pour on them a quart of vinegar. -Let it stand twenty-four hours, and then strain it through a sieve. -Pour the liquid over two quarts of fresh raspberries, and let it again -infuse for a day and a night. Then strain it a second time. Allow a -pound of loaf sugar to every pint of juice. Break up the sugar, and -let it melt in the liquor. Then put the whole into a stone jar, cover -it closely, and set it in a kettle of boiling water, which must be kept -on a quick boil for an hour. Take off all the scum, and when cold, -bottle the vinegar for use. - -Raspberry vinegar mixed with water is a pleasant and cooling beverage -in warm weather; also in fevers. - - - - -MUSTARD AND PEPPER. - - -COMMON MUSTARD--Is best when fresh made. Take good flour of mustard; -put it in a plate, add to it a little salt, and mix it by degrees with -boiling water to the usual consistence, rubbing it for a long time with -a broad-bladed knife or a wooden spoon. It should be perfectly smooth. -The less that is made at a time the better it will be. If you wish it -very mild, use sugar instead of salt, and boiling milk instead of water. - - -KEEPING MUSTARD.--Dissolve three ounces of salt in a quart of boiling -vinegar, and pour it hot upon two ounces of scraped horseradish. Cover -the jar closely and let it stand twenty-four hours. Strain it and then -mix it by degrees with the best flour of mustard. Make it of the usual -thickness, and beat it till quite smooth. Then put it into wide-mouthed -bottles and stop it closely. - - -FRENCH MUSTARD.--Mix together four ounces of the very best mustard -powder, four salt-spoons of salt, a large table-spoonful of minced -tarragon leaves, and two cloves of garlic chopped fine. Dilute it to -the proper consistence by adding alternately equal portions of vinegar -and salad oil. It will probably require about four wine-glassfuls or -half a pint. Mix it well, using for the purpose a wooden spoon. When -done, put it into a wide-mouthed bottle or into little white jars. Cork -it very closely, and keep it in a dry place. It will not be fit for use -in less than two days. - -This (used as the common mustard) is a very agreeable condiment for -beef or mutton. - -If you cannot procure tarragon leaves, buy at a grocer's a bottle of -tarragon vinegar. Mix it with an equal portion of sweet oil, adding -a few drops of garlic vinegar. Then stir in mustard powder till -sufficiently thick. - - -TO MAKE CAYENNE PEPPER.--Take ripe chillies and dry them a whole day -before the fire, turning them frequently. When quite dry, trim off the -stalks and pound the pods in a mortar till they become a fine powder, -mixing in about one sixth of their weight in salt. Or you may grind -them in a very fine mill. While pounding the chillies, wear glasses to -save your eyes from being incommoded by them. Put the powder into small -bottles, and secure the corks closely. - - -KITCHEN PEPPER.--Mix together two ounces of the best white ginger, an -ounce of black pepper, an ounce of white pepper, an ounce of cinnamon, -an ounce of nutmeg, and two dozen cloves. They must all be ground or -pounded to a fine powder, and thoroughly mixed. Keep the mixture in a -bottle, labelled, and well corked. It will be found useful in seasoning -many dishes; and being ready prepared will save much trouble. - - - - -VEGETABLES. - - -GENERAL REMARKS. - -All vegetables should be well picked and washed. A very little salt -should always be thrown into the water in which they are boiled. A -steady regular fire should be kept up, and they should never for a -moment be allowed to stop boiling or simmering till they are thoroughly -done. Every sort of vegetable should be cooked till tender, as if the -least hard or under-done they are both unpalatable and unwholesome. The -practice of putting pearl-ash in the pot to improve the colour of green -vegetables should be strictly forbidden, as it destroys the flavour, -and either renders them flat and insipid, or communicates a very -disagreeable taste of its own. - -Every sort of culinary vegetable is infinitely best when fresh from the -garden, and gathered as short a time as possible before it is cooked. -They should all be laid in a pan of cold water for a while previous to -boiling. - -When done, they should be carefully drained before they go to table, or -they will be washy all through, and leave puddles of discoloured water -in the bottoms of the dishes, to the disgust of the company and the -discredit of the cook. - - -TO BOIL POTATOES. - -Potatoes that are boiled together, should be as nearly as possible -of the same size. Wash, but do not pare them. Put them into a pot -with water enough to cover them about an inch, and do not put on the -pot-lid. When the water is very near boiling, pour it off, and replace -it with the same quantity of cold water, into which throw a good -portion of salt. The cold water sends the heat from the surface to the -heart, and makes the potatoes mealy. Potatoes of a moderate size will -require about half an hour boiling; large ones an hour. Try them with -a fork. When done, pour off the water, cover the pot with a folded -napkin, or flannel, and let them stand by the fire about a quarter of -an hour to dry. - -Peel them and send them to table. - -Potatoes are often served up with the skins on. It has a coarse, -slovenly look, and disfigures the appearance of the dinner; besides the -trouble and inconvenience of peeling them at table. But many prefer -them thus. - -When the skins crack in boiling, it is no proof that they are done, as -too much fire under the pot will cause the skins of some potatoes to -break while the inside is hard. - -After March, when potatoes are old, it is best to pare them before -boiling and to cut out all the blemishes. It is then better to mash -them always before they are sent to table. Mash them when quite hot, -using a potato-beetle for the purpose; add to them a piece of fresh -butter, and a little salt, and, if convenient, some milk, which will -greatly improve them. You may score and brown them on the top. - -A very nice way of serving up potatoes is, after they are peeled, to -pour over them some hot cream in which a very little butter has been -melted, and sprinkle them with pepper. This is frequently done in -country houses where cream is plenty. New potatoes (as they are called -when quite young) require no peeling, but should be well washed and -brushed before they are boiled. - - -FRIED POTATOES.--Take cold potatoes that have been boiled, grate them, -make them into flat cakes, and fry them in butter. They are nice at -breakfast. You may mix some beaten yolk of egg with them. - -Cold potatoes may be fried in slices or quarters, or broiled on a -gridiron. - -Raw potatoes, when fried, are generally hard, tough, and strong. - - -POTATO SNOW.--For this purpose use potatoes that are very white, mealy, -and smooth. Boil them very carefully, and when they are done, peel -them, pour off the water, and set them on a trivet before the fire till -they are quite dry and powdery. Then rub them through a coarse wire -sieve into the dish on which they are to go to table. Do not disturb -the heap of potatoes before it is served up, or the flakes will fall -and it will flatten. This preparation looks well; but many think that -it renders the potato insipid. - - -ROASTED POTATOES.--Take large fine potatoes; wash and dry them, and -either lay them on the hearth and keep them buried in hot wood ashes, -or bake them slowly in a Dutch oven. They will not be done in less than -two hours. It will save time to half-boil them before they are roasted. -Send them to table with the skins on, and eat them with cold butter and -salt. They are introduced with cold meat at supper. - -Potatoes keep best buried in sand or earth. They should never be wetted -till they are washed for cooking. If you have them in the cellar, see -that they are well covered with matting or old carpet, as the frost -injures them greatly. - - -SWEET POTATOES BOILED. - -If among your sweet potatoes there should be any that are very large -and thick, split them, and cut them in four, that they may not require -longer time to cook than the others. Boil them with the skins on in -plenty of water, but without any salt. You may set the pot on coals -in the corner. Try them with a fork, and see that they are done all -through; they will take at least an hour. Then drain off the water, -and set them for a few minutes in a tin pan before the fire, or in the -stove, that they may be well dried. Peel them before they are sent to -table. When very large, and all of a size, you may roast them. - - -FRIED SWEET POTATOES.--Choose them of the largest size. Half boil them, -and then having taken off the skins, cut the potatoes in slices, and -fry them in butter, or in nice dripping. - -Sweet potatoes are very good stewed with fresh pork, veal, or beef. - -The best way to keep them through the cold weather, is to bury them in -earth or sand; otherwise they will be scarcely eatable after October. - - -CABBAGE. - -ALL vegetables of the cabbage kind should be carefully washed, and -examined in case of insects lurking among the leaves. To prepare a -cabbage for boiling, remove the outer leaves, and pare and trim the -stalk, cutting it close and short. If the cabbage is large, quarter -it; if small, cut it in half; and let it stand for a while in a deep -pan of cold water with the large end downwards. Put it into a pot with -plenty of water, (having first tied it together to keep it whole while -boiling,) and, taking off the scum, boil it two hours, or till the -stalk is quite tender. When done, drain and squeeze it well. Before you -send it to table introduce a little fresh butter between the leaves; or -have melted butter in a boat. If it has been boiled with meat add no -butter to it. - -A young cabbage will boil in an hour or an hour and a half. - - -CALE-CANNON.--Boil separately some potatoes and cabbage. When done, -drain and squeeze the cabbage, and chop or mince it very small. Mash -the potatoes, and mix them gradually but thoroughly with the chopped -cabbage, adding butter, pepper and salt. There should be twice as much -potato as cabbage. - -Cale-cannon is eaten with corned beef, boiled pork, or bacon. - -Cabbages may be kept good all winter by burying them in a hole dug in -the ground. - - -CAULIFLOWER. - -Remove the green leaves that surround the head or white part, and peel -off the outside skin of the small piece of stalk that is left on. Cut -the cauliflower in four, and lay it for an hour in a pan of cold water. -Then tie it together before it goes into the pot. Put it into boiling -water and simmer it till the stalk is thoroughly tender, keeping it -well covered with water, and carefully removing the scum. It will take -about two hours. - -Take it up as soon as it is done; remaining in the water will -discolour it. Drain it well, and send it to table with melted butter. - -It will be much whiter if put on in boiling milk and water. - - -BROCOLI.--Prepare brocoli for boiling in the same manner as -cauliflower, leaving the stalks rather longer, and splitting the head -in half only. Tie it together again, before it goes into the pot. Put -it on in hot water, and let it simmer till the stalk is perfectly -tender. - -As soon as it is done take it out of the water and drain it. Send -melted butter to table with it. - - -SPINACH. - -Spinach requires close examination and picking, as insects are -frequently found among it, and it is often gritty. Wash it through -three or four waters. Then drain it, and put it on in boiling water. -Ten minutes is generally sufficient time to boil spinach. Be careful -to remove the scum. When it is quite tender, take it up, and drain and -squeeze it well. Chop it fine, and put it into a sauce-pan with a piece -of butter and a little pepper and salt. Set it on hot coals, and let it -stew five minutes, stirring it all the time. - - -SPINACH AND EGGS.--Boil the spinach as above, and drain and press it, -but do not chop it. Have ready some eggs poached as follows. Boil -in a sauce-pan, and skim some clear spring water, adding to it a -table-spoonful of vinegar. Break the eggs separately, and having taken -the sauce-pan off the fire, slip the eggs one at a time into it with -as much dexterity as you can. Let the sauce-pan stand by the side of -the fire till the white is set, and then put it over the fire for two -minutes. The yolk should be thinly covered by the white. Take them up -with an egg slice, and having trimmed the edges of the whites, lay the -eggs on the top of the spinach, which should first be seasoned with -pepper and salt and a little butter, and must be sent to table hot. - - -TURNIPS. - -Take off a thick paring from the outside, and boil the turnips gently -for an hour and a half. Try them with a fork, and when quite tender, -take them up, drain them on a sieve, and either send them to table -whole with melted butter, or mash them in a cullender, (pressing and -squeezing them well;) season with a little pepper and salt, and mix -with them a very small quantity of butter. Setting in the sun after -they are cooked, or on a part of the table upon which the sun may -happen to shine, will give to turnips a singularly unpleasant taste, -and should therefore be avoided. - -When turnips are very young, it is customary to serve them up with -about two inches of the green top left on them. - -If stewed with meat, they should be sliced or quartered. - -Mutton, either boiled or roasted, should always be accompanied by -turnips. - - -CARROTS. - -Wash and scrape them well. If large cut them into two, three, or four -pieces. Put them into boiling water with a little salt in it. Full -grown carrots will require three hours' boiling; smaller ones two -hours, and young ones an hour. Try them with a fork, and when they are -tender throughout, take them up and dry them in a cloth. Divide them in -pieces and split them, or cut them into slices. - -Eat them with melted butter. They should accompany boiled beef or -mutton. - - -PARSNIPS. - -Wash, scrape and split them. Put them into a pot of boiling water; add -a little salt, and boil them till quite tender, which will be in from -two to three hours, according to their size. Dry them in a cloth when -done, and pour melted butter over them in the dish. Serve them up with -any sort of boiled meat, or with salt cod. - -Parsnips are very good baked or stewed with meat. - - -RUSSIAN OR SWEDISH TURNIPS. - -This turnip (the Ruta Baga) is very large and of a reddish yellow -colour; they are generally much liked. Take off a thick paring, cut the -turnips into large pieces, or thick slices, and lay them awhile in cold -water. Then boil them gently about two hours, or till they are quite -soft. When done, drain, squeeze and mash them, and season them with -pepper and salt, and a very little butter. Take care not to set them in -a part of the table where the sun comes, as it will spoil the taste. - -Russian turnips should always be mashed. - - -SQUASHES OR CYMLINGS. - -The green or summer squash is best when the outside is beginning to -turn yellow, as it is then less watery and insipid than when younger. -Wash them, cut them into pieces, and take out the seeds. Boil them -about three quarters of an hour, or till quite tender. When done, -drain and squeeze them well till you have pressed out all the water; -mash them with a little butter, pepper and salt. Then put the squash -thus prepared into a stew-pan, set it on hot coals, and stir it very -frequently till it becomes dry. Take care not to let it burn. - - -WINTER SQUASH, OR CASHAW. - -This is much finer than the summer squash. It is fit to eat in August, -and, in a dry warm place, can be kept well all winter. The colour is -a very bright yellow. Pare it, take out the seeds, cut it in pieces, -and stew it slowly till quite soft, in a very little water. Afterwards -drain, squeeze, and press it well, and mash it with a very little -butter, pepper and salt. - - -PUMPKIN. - -Deep coloured pumpkins are generally the best. In a dry warm place -they can be kept perfectly good all winter. When you prepare to stew -a pumpkin, cut it in half and take out all the seeds. Then cut it in -thick slices, and pare them. Put it into a pot with a very little -water, and stew it gently for an hour, or till soft enough to mash. -Then take it out, drain, and squeeze it till it is as dry as you can -get it. Afterwards mash it, adding a little pepper and salt, and a -very little butter. - -Pumpkin is frequently stewed with fresh beef or fresh pork. - -The water in which pumpkin has been boiled, is said to be very good to -mix bread with, it having a tendency to improve it in sweetness and to -keep it moist. - - -HOMINY. - -Wash the hominy very clean through three or four waters. Then put it -into a pot (allowing two quarts of water to one quart of hominy) and -boil it slowly five hours. When done, take it up, and drain the liquid -from it through a cullender. Put the hominy into a deep dish, and stir -into it a small piece of fresh butter. - -The small grained hominy is boiled in rather less water, and generally -eaten with butter and sugar. - - -INDIAN CORN. - -Corn for boiling should be full grown but young and tender. When the -grains become yellow it is too old. Strip it of the outside leaves -and the silk, but let the inner leaves remain, as they will keep in -the sweetness. Put it into a large pot with plenty of water, and boil -it rather fast for half an hour. When done, drain off the water, and -remove the leaves. - -You may either lay the ears on a large flat dish and send them to table -whole, or broken in half; or you may cut all the corn off the cob, and -serve it up in a deep dish, mixed with butter, pepper and salt. - - -MOCK OYSTERS OF CORN. - -Take a dozen and a half ears of large young corn, and grate all the -grains off the cob as fine as possible. Mix with the grated corn three -large table-spoonfuls of sifted flour, the yolks of six eggs well -beaten. Let all be well incorporated by hard beating. - -Have ready in a frying-pan an equal proportion of lard and fresh -butter. Hold it over the fire till it is boiling hot, and then put in -portions of the mixture as nearly as possible in shape and size like -fried oysters. Fry them brown, and send them to table hot. They should -be near an inch thick. - -This is an excellent relish at breakfast, and may be introduced as a -side dish at dinner. In taste it has a singular resemblance to fried -oysters. The corn _must_ be young. - - -STEWED EGG PLANT. - -The purple egg plants are better than the white ones. Put them whole -into a pot with plenty of water, and simmer them till quite tender. -Then take them out, drain them, and (having peeled off the skins) cut -them up, and mash them smooth in a deep dish. Mix with them some grated -bread, some powdered sweet marjoram, and a large piece of butter, -adding a pounded nutmeg. Grate a layer of bread over the top, and put -the dish into the oven and brown it. You must send it to table in the -same dish. - -Egg plant is sometimes eaten at dinner, but generally at breakfast. - - -TO FRY EGG PLANT.--Do not pare your egg plants if they are to be fried, -but slice them about half an inch thick and lay them an hour or two -in salt and water to remove their strong taste, which to most persons -is very unpleasant. Then take them out, wipe them, and season them -with pepper only. Beat some yolk of egg; and in another dish grate a -sufficiency of bread-crumbs. Have ready in a frying-pan some lard and -butter mixed, and make it boil. Then dip each slice of egg plant first -in the egg, and then in the crumbs, till both sides are well covered; -and fry them brown, taking care to have them done all through, as the -least rawness renders them very unpalatable. - - -STUFFED EGG PLANTS.--Parboil them to take off their bitterness. Then -slit each one down the side, and extract the seeds. Have ready a -stuffing made of grated bread-crumbs, butter, minced sweet herbs, salt, -pepper, nutmeg, and beaten yolk of egg. Fill with it the cavity from -whence you took the seeds, and bake the egg plants in a Dutch oven. -Serve them up with a made gravy poured into the dish. - - -FRIED CUCUMBERS. - -Having pared your cucumbers, cut them lengthways into pieces about as -thick as a dollar. Then dry them in a cloth. Season them with pepper -and salt, and sprinkle them thick with flour. Melt some butter in a -frying-pan, and when it boils, put in the slices of cucumber, and fry -them of a light brown. Send them to table hot. - -They make a breakfast dish. - - -TO DRESS CUCUMBERS RAW.--They should be as fresh from the vine as -possible, few vegetables being more unwholesome when long gathered. As -soon as they are brought in lay them in cold water. Just before they -are to go to table take them out, pare them and slice them into a pan -of fresh cold water. When they are all sliced, transfer them to a deep -dish, season them with a little salt and black pepper, and pour over -them some of the best vinegar, to which you may add a little salad -oil. You may mix with them a small quantity of sliced onion; not to be -eaten, but to communicate a slight flavour of onion to the vinegar. - - -SALSIFY. - -Having scraped the salsify roots, and washed them in cold water, -parboil them. Then take them out, drain them, cut them into large -pieces and fry them in butter. - -Salsify is frequently stewed slowly till quite tender, and then served -up with melted butter. Or it may be first boiled, then grated, and made -into cakes to be fried in butter. - -Salsify must not be left exposed to the air, or it will turn blackish. - - -ARTICHOKES. - -Strip off the coarse outer leaves, and cut off the stalks close to the -bottom. Wash the artichokes well, and let them lie two or three hours -in cold water. Put them with their heads downward into a pot of boiling -water, keeping them down by a plate floated over them. They must boil -steadily from two to three hours; take care to replenish the pot with -additional boiling water as it is wanted. When they are tender all -through, drain them, and serve them up with melted butter. - - -BEETS. - -Wash the beets, but do not scrape or cut them while they are raw; for -if a knife enters them before they are boiled they will lose their -colour. Boil them from two to three hours, according to their size. -When they are tender all through, take them up, and scrape off all -the outside. If they are young beets they are best split down and cut -into long pieces, seasoned with pepper, and sent to table with melted -butter. Otherwise you may slice them thin, after they are quite cold, -and pour vinegar over them. - - -TO STEW BEETS.--Boil them first, and then scrape and slice them. Put -them into a stew-pan with a piece of butter rolled in flour, some -boiled onion and parsley chopped fine, and a little vinegar, salt and -pepper. Set the pan on hot coals, and let the beets stew for a quarter -of an hour. - - -TO BOIL GREEN OR FRENCH BEANS. - -These beans should be young, tender, and fresh gathered. Remove the -strings with a knife, and take off both ends of the bean. Then cut -them in two or three pieces only; for if split or cut very small, they -become watery and lose much of their taste; and cannot be well drained. -As you cut them, throw them into a pan of cold water, and let them lay -awhile. Boil them an hour and a half. They must be perfectly tender -before you take them up. Then drain and press them well, season them -with pepper, and mix into them a piece of butter. - - -SCARLET BEANS.--It is not generally known that the pod of the scarlet -bean, if green and young, is extremely nice when cut into three or -four pieces and boiled. They will require near two hours, and must be -drained well, and mixed as before mentioned with butter and pepper. If -gathered at the proper time, when the seed is just perceptible, they -are superior to any of the common beans. - - -LIMA BEANS. - -These are generally considered the finest of all beans, and should be -gathered young. Shell them, lay them in a pan of cold water, and then -boil them about two hours, or till they are quite soft. Drain them -well, and add to them some butter and a little pepper. - -They are destroyed by the first frost, but can be kept during the -winter, by gathering them on a dry day when full grown but not the -least hard, and putting them in their pods into a keg. Throw some salt -into the bottom of the keg, and cover it with a layer of the bean-pods; -then add more salt, and then another layer of beans, till the keg is -full. Press them down with a heavy weight, cover the keg closely, and -keep it in a cool dry place. Before you use them, soak the pods all -night in cold water; the next day shell them, and soak the beans till -you are ready to boil them. - - -DRIED BEANS. - -Wash them and lay them in soak over night. Early in the morning put -them into a pot with plenty of water, and boil them slowly till dinner -time. They will require seven or eight hours to be sufficiently done. -Then take them off, put them into a sieve, and strain off the liquid. - -Send the beans to table in a deep dish, seasoned with pepper, and -having a piece of butter mixed with them. - - -GREEN PEAS. - -Green peas are unfit for eating after they become hard and yellowish; -but they are better when nearly full grown than when very small and -young. They should be gathered as short a time as possible before they -are cooked, and laid in cold water as soon as they are shelled. They -will require about an hour to boil soft. When quite done, drain them, -mix with them a piece of butter, and add a little pepper. - -Peas may be greatly improved by boiling with them two or three lumps of -loaf-sugar, and a sprig of mint to be taken out before they are dished. -This is an English way of cooking green peas, and is to most tastes a -very good one. - - -TO BOIL ONIONS. - -Take off the tops and tails, and the thin outer skin; but no more lest -the onions should go to pieces. Lay them on the bottom of a pan which -is broad enough to contain them without piling one on another; just -cover them with water, and let them simmer slowly till they are tender -all through, but not till they break. - -Serve them up with melted butter. - - -TO ROAST ONIONS.--Onions are best when parboiled before roasting. Take -large onions, place them on a hot hearth and roast them before the -fire in their skins, turning them as they require it. Then peel them, -send them to table whole, and eat them with butter and salt. - - -TO FRY ONIONS.--Peel, slice them, and fry them brown in butter or nice -dripping. - -Onions should be kept in a very dry place, as dampness injures them. - - -TO BOIL ASPARAGUS. - -Large or full grown asparagus is the best. Before you begin to prepare -it for cooking, set on the fire a pot with plenty of water, and -sprinkle into it a handful of salt. Your asparagus should be all of the -same size. Scrape the stalks till they are perfectly nice and white; -cut them all of equal length, and short, so as to leave them but two -or three inches below the green part. To serve up asparagus with long -stalks is now becoming obsolete. As you scrape them, throw them into a -pan of cold water. Then tie them up in small bundles with bass or tape, -as twine will cut them to pieces. When the water is boiling fast, put -in the asparagus, and boil it an hour; if old it will require an hour -and a quarter. When it is nearly done boiling, toast a large slice of -bread sufficient to cover the dish (first cutting off the crust) and -dip it into the asparagus water in the pot. Lay it in a dish, and, -having drained the asparagus, place it on the toast with all the heads -pointed inwards towards the centre, and the stalks spreading outwards. -Serve up melted butter with it. - - -SEA KALE.--Sea kale is prepared, boiled, and served up in the same -manner as asparagus. - - -POKE.--The young stalks and leaves of the poke-berry plant when quite -small and first beginning to sprout up from the ground in the spring, -are by most persons considered very nice, and are frequently brought to -market. If the least too old they acquire a strong taste, and should -not be eaten, as they then become unwholesome. They are in a proper -state when the part of the stalk nearest to the ground is not thicker -than small asparagus. Scrape the stalks, (letting the leaves remain on -them,) and throw them into cold water. Then tie up the poke in bundles, -put it into a pot that has plenty of boiling water, and let it boil -fast an hour at least. Serve it up with or without toast, and send -melted butter with it in a boat. - - -STEWED TOMATAS. - -Peel your tomatas, cut them in half and squeeze out the seeds. Then put -them into a stew-pan without any water, and add to them cayenne and -salt to your taste, some grated bread, a little minced onion, and some -powdered mace. Stew them slowly till they are first dissolved and then -dry. - - -BAKED TOMATAS.--Peel some large fine tomatas, cut them up, and take -out the seeds. Then put them into a deep dish in alternate layers with -grated bread-crumbs, and a very little butter in small bits. There must -be a large proportion of bread-crumbs. Season the whole with a little -salt, and cayenne pepper. Set it in an oven, and bake it. In cooking -tomatas, take care not to have them too liquid. They will not lose -their raw taste in less than three hours' cooking. - - -MUSHROOMS. - -Good mushrooms are only found in clear open fields where the air is -pure and unconfined. Those that grow in low damp ground, or in shady -places, are always poisonous. Mushrooms of the proper sort generally -appear in August and September, after a heavy dew or a misty night. -They may be known by their being of a pale pink or salmon colour on the -gills or under side, while the top is of a dull pearl-coloured white; -and by their growing only in open places. When they are a day old, or a -few hours after they are gathered, the reddish colour changes to brown. - -The poisonous or false mushrooms are of various colours, sometimes of -a bright yellow or scarlet all over; sometimes entirely of a chalky -white, stalk, top, and gills. - -It is easy to detect a bad mushroom if all are quite fresh; but after -being gathered a few hours the colours change, so that unpractised -persons frequently mistake them. - -It is said that if you boil an onion among mushrooms the onion -will turn of a bluish black when there is a bad one among them. Of -course, the whole should then be thrown into the fire. If in stirring -mushrooms, the colour of the silver spoon is changed, it is also most -prudent to destroy them all. - - -TO STEW MUSHROOMS.--For this purpose the small button mushrooms are -best. Wash them clean, peel off the skin, and cut off the stalks. Put -the trimmings into a small sauce-pan with just enough water to keep -them from burning, and covering them closely, let them stew a quarter -of an hour. Then strain the liquor, and having put the mushrooms into a -clean sauce-pan, (a silver one, or one lined with porcelain,) add the -liquid to them with a little nutmeg, pepper and salt, and a piece of -butter rolled in flour. Stew them fifteen minutes, and just before you -take them up, stir in a very little cream or rich milk and some beaten -yolk of egg. Serve them hot. While they are cooking, keep the pan as -closely covered as possible; shaking it round frequently. - -If you wish to have the full taste of the mushroom only, after washing, -trimming, and peeling them, put them into a stew-pan with a little salt -and no water. Set them on coals, and stew them slowly till tender, -adding nothing to them but a little butter rolled in flour, or else a -little cream. Be sure to keep the pan well covered. - - -BROILED MUSHROOMS.--For this purpose take large mushrooms, and be -careful to have them freshly gathered. Peel them, score the under side, -and cut off the stems. Lay them one by one in an earthen pan, brushing -them over with sweet oil or oiled butter, and sprinkling each with a -little pepper and salt. Cover them closely, and let them set for about -an hour and a half. Then place them on a gridiron over clear hot coals, -and broil them on both sides. - -Make a gravy for them of their trimmings stewed in a very little milk, -strained and thickened with a beaten egg stirred in just before it goes -to table. - - -BOILED RICE. - -Pick your rice clean, and wash it in two cold waters, not draining off -the last water till you are ready to put the rice on the fire. Prepare -a sauce-pan of water with a little salt in it, and when it boils, -sprinkle in the rice. Boil it hard twenty minutes, keeping it covered. -Then take it from the fire, and pour off the water. Afterwards set the -sauce-pan in the chimney corner with the lid off, while you are dishing -your dinner, to allow the rice to dry, and the grains to separate. - -Rice, if properly boiled, should be soft and white, and every grain -ought to stand alone. If badly managed, it will, when brought to table, -be a grayish watery mass. - -In most southern families, rice is boiled every day for the dinner -table, and eaten with the meat and poultry. - -The above is a Carolina receipt. - - -TO DRESS LETTUCE AS SALAD. - -Strip off the outer leaves, wash the lettuce, split it in half, and -lay it in cold water till dinner time. Then drain it and put it into a -salad dish. Have ready two eggs boiled hard, (which they will be in ten -minutes,) and laid in a basin of cold water for five minutes to prevent -the whites from turning blue. Cut them in half and lay them on the -lettuce. - -Put the yolks of the eggs on a large plate, and with a wooden spoon -mash them smooth, mixing with them a table-spoonful of water, and two -table-spoonfuls of sweet oil. Then add, by degrees, a salt-spoonful -of salt, a tea-spoonful of mustard, and a tea-spoonful of powdered -loaf-sugar. When these are all smoothly united, add very gradually -three table-spoonfuls of vinegar. The lettuce having been cut up fine -on another plate, put it to the dressing, and mix it well. - -If you have the dressing for salad made before dinner, put it into the -bottom of the salad dish; then (having cut it up) lay the salad upon -it, and let it rest till it is to be eaten, as stirring it will injure -it. - -You may decorate the top of the salad with slices of red beet, and with -the hard white of the eggs cut into rings. - - -CELERY.--Scrape and wash it well, and let it lie in cold water till -shortly before it goes to table; then dry it in a cloth, trim it, and -split down the stalks almost to the bottom, leaving on a few green -leaves. Send it to table in a celery glass, and eat it with salt only; -or chop it fine, and make a salad dressing for it. - - -RADISHES.--To prepare radishes for eating, wash them and lay them in -clean cold water as soon as they are brought in. Shortly before they go -to table, scrape off the thin outside skin, trim the sharp end, cut off -the leaves at the top, leaving the stalks about an inch long, and put -them on a small dish. Eat them with salt. - -Radishes should not be eaten the day after they are pulled, as they are -extremely unwholesome if not quite fresh. - -The thick white radishes, after being scraped and trimmed, should be -split or cleft in four, half way down from the top. - - -TO ROAST CHESTNUTS. - -The large Spanish chestnuts are the best for roasting. Cut a slit -in the shell of every one to prevent their bursting when hot. Put -them into a pan, and set them over a charcoal furnace till they are -thoroughly roasted; stirring them up frequently and taking care not to -let them burn. When they are done, peel off the shells, and send the -chestnuts to table wrapped up in a napkin to keep them warm. - -Chestnuts should always be roasted or boiled before they are eaten. - - -GROUND-NUTS.--These nuts are never eaten raw. Put them, with their -shells on, into an iron pan, and set them in an oven; or you may do -them in a skillet on hot coals. A large quantity may be roasted in an -iron pot over the fire. Stir them frequently, taking one out from time -to time, and breaking it to try if they are done. - - -CORN AND BEANS WITH PORK. - -Take a good piece of pork, either salt or fresh. Boil it by itself till -quite tender. Boil also the corn and beans separately. Either dried -or green beans will do. If string-beans, they must be cut in three. -When the corn is well boiled, cut it from the cob, and mix it with -the boiled beans. Put it into a pot with the boiled pork, and barely -sufficient water to cover it. Season with pepper, and stew the whole -together till nearly dry. - - -TO KEEP OCHRAS AND TOMATOS.--Take ochras when they first come in -season; slice them thin; with a large needle run a strong thread -through the slices, and hang them up in your store-room in festoons. In -winter, use them for soup; boiling them till quite dissolved. - -Having filled a jar two-thirds with whole tomatos, fill it quite up -with good lard; covering it closely. When wanted for use, take them out -from under the lard, and wash them in hot water. - - - - -EGGS, &c. - - -TO KEEP EGGS. - -There is no infallible mode of ascertaining the freshness of an egg -before you break it, but unless an egg is perfectly good, it is unfit -for any purpose whatever, and will spoil whatever it is mixed with. You -may judge with tolerable accuracy of the state of an egg by holding it -against the sun or the candle, and if the yolk, as you see it through -the shell, appears round, and the white thin and clear, it is most -probably a good one; but if the yolk looks broken, and the white thick -and cloudy, the egg is certainly bad. You may try the freshness of eggs -by putting them into a pan of cold water. Those that sink the soonest -are the freshest; those that are stale or addled will float on the -surface. - -There are various ways of preserving eggs. To keep them merely for -plain boiling, you may parboil them for one minute, and then bury them -in powdered charcoal with their small ends downward. They will keep a -few days in a jar of salt; but do not afterwards use the salt in which -they have been immersed. - -They are frequently preserved for two or three months by greasing them -all over, when quite fresh, with melted mutton suet, and then wedging -them close together (the small end downwards) in a box of bran, layer -above layer; the box must be closely covered. Charcoal is better than -bran. - -Another way (and a very good one) is to put some lime in a large -vessel, and slack it with boiling water, till it is of the consistence -of thin cream; you may allow a gallon of water to a pound of lime. -When it is cold, pour it off into a large stone jar, put in the eggs, -and cover the jar closely. See that the eggs are always well covered -with the lime-water, and lest they should break, avoid moving the jar. -If you have hens of your own, keep a jar of lime-water always ready, -and put in the eggs as they are brought in from the nests. Jars that -hold about six quarts are the most convenient. - -It will be well to renew the lime-water occasionally. - - -TO BOIL EGGS FOR BREAKFAST. - -The fresher they are the longer time they will require for boiling. If -you wish them quite soft, put them into a saucepan of water that is -boiling hard at the moment, and let them remain in it five minutes. The -longer they boil the harder they will be. In ten minutes' fast boiling -they will be hard enough for salad. - -If you use one of the tin egg-boilers that are placed on the table, see -that the water is boiling hard at the time you put in the eggs. When -they have been in about four or five minutes, take them out, pour off -the water, and replace it by some more that is boiling hard; as, from -the coldness of the eggs having chilled the first water, they will -not otherwise be done enough. The boiler may then be placed on the -table, (keeping the lid closed,) and in a few minutes more they will be -sufficiently cooked to be wholesome. - - -TO POACH EGGS. - -Pour some boiling water out of a tea-kettle through a clean cloth -spread over the top of a broad stew-pan; for by observing this process -the eggs will be nicer and more easily done than when its impurities -remain in the water. Set the pan with the strained water on hot coals, -and when it boils, break each egg separately into a saucer. Remove the -pan from the fire, and slip the eggs one by one into the surface of the -water. Let the pan stand till the white of the eggs is set; then place -it again on the coals, and as soon as the water boils again, the eggs -will be sufficiently done. Take them out carefully with an egg-slice, -and trim off all the ragged edges from the white, which should thinly -cover the yolk. Have ready some thin slices of buttered toast with the -crust cut off. Lay them in the bottom of the dish, with a poached egg -on each slice of toast, and send them to the breakfast table. - - -FRICASSEED EGGS. - -Take a dozen eggs, and boil them six or seven minutes, or till they -are just hard enough to peel and slice without breaking. Then put them -into a pan of cold water while you prepare some grated bread-crumbs, -(seasoned with pepper, salt and nutmeg,) and beat the yolks of two -or three raw eggs very light. Take the boiled eggs out of the water, -and having peeled off the shells, slice the eggs, dust a little flour -over them, and dip them first into the beaten egg, and then into the -bread-crumbs so as to cover them well on both sides. Have ready in a -frying-pan some boiling lard; put the sliced eggs into it, and fry them -on both sides. Serve them up at the breakfast table, garnished with -small sprigs of parsley that has been fried in the same lard after the -eggs were taken out. - - -PLAIN OMELET. - -Take six eggs, leaving out the whites of two. Beat them very light, and -strain them through a sieve. Add pepper and salt to your taste. Divide -two ounces of fresh butter into little bits, and put it into the egg. -Have ready a quarter of a pound of butter in a frying-pan, or a flat -stew-pan. Place it on hot coals, and have the butter boiling when you -put in the beaten egg. Fry it gently till of a light brown on the under -side. Do not turn it while cooking as it will do better without. You -may brown the top by holding a hot shovel over it. When done, lay it in -the dish, double it in half, and stick sprigs of curled parsley over it. - -You may flavour the omelet by mixing with the beaten egg some parsley -or sweet herbs minced fine, some chopped celery, or chopped onion, -allowing two moderate sized onions to an omelet of six eggs. Or what -is still better, it may be seasoned with veal kidney or sweet-bread -minced; with cold ham shred as fine as possible; or with minced -oysters, (the hard part omitted,) with tops of asparagus (that has been -previously boiled) cut into small pieces. - -You should have one of the pans that are made purposely for omelets. - - -AN OMELETTE SOUFFLE. - -Break eight eggs, separate the whites from the yolks, and strain them. -Put the whites into one pan, and the yolks into another, and beat them -separately with rods till the yolks are very thick and smooth, and the -whites a stiff froth that will stand alone. Then add gradually to the -yolks, three quarters of a pound of the finest powdered loaf-sugar, -and orange-flower water or lemon-juice to your taste. Next stir the -whites lightly into the yolks. Butter a deep pan or dish (that has -been previously heated) and pour the mixture rapidly into it. Set it -in a Dutch oven with coals under it, and on the top, and bake it five -minutes. If properly beaten and mixed, and carefully baked, it will -rise very high. Send it immediately to table, or it will fall and -flatten. - -Do not begin to make an omelette souffle till the company at table have -commenced their dinner, that it may be ready to serve up just in time, -immediately on the removal of the meats. The whole must be accomplished -as quickly as possible. Send it round with a spoon. - -If you live in a large town, the safest way of avoiding a failure in an -omelette souffle is to hire a French cook to come to your kitchen with -his own utensils and ingredients, and make and bake it himself, while -the first part of the dinner is progressing in the dining-room. - -An omelette souffle is a very nice and delicate thing when properly -managed; but if flat and heavy, it should not be brought to table. If -well made, you may turn it out on a dish. - - -TO DRESS MACCARONI. - -Have ready a pot of boiling water. Throw a little salt into it, and -then by slow degrees put in a pound of the maccaroni, a little at a -time. Keep stirring it gently, and continue to do so very often while -boiling. Take care to keep it well covered with water. Have ready a -kettle of boiling water to replenish the maccaroni pot if it should be -in danger of getting too dry. In about twenty minutes it will be done. -It must be quite soft, but it must not boil long enough to break. - -When the maccaroni has boiled sufficiently, pour in immediately a -little cold water, and let it stand a few minutes, keeping it covered. - -Grate half a pound of Parmesan cheese into a deep dish and scatter over -it a few small bits of butter. Then with a skimmer that is perforated -with holes, commence taking up the maccaroni, (draining it well,) and -spread a layer of it over the cheese and butter. Spread over it another -layer of grated cheese and butter, and then a layer of maccaroni, and -so on till your dish is full; having a layer of maccaroni on the top, -over which spread some butter without cheese. Cover the dish, and set -it in an oven for half an hour. It will then be ready to send to table. - -You may grate some nutmeg over each layer of maccaroni. - -Allow half a pound of butter to a pound of maccaroni and half a pound -of cheese. - - -ANOTHER WAY. - -First put on the maccaroni in a very little water. Let it come to a -hard boil, and then drain off the water. Put it on again with milk -instead of water, and a large lump of butter. Boil it till quite tender -all through. Then, while hot, mix in a little cream, and add some sugar -and nutmeg, or powdered cinnamon. - - - - -PICKLING. - - -GENERAL REMARKS. - -Never on any consideration use brass, copper, or bell-metal kettles for -pickling; the verdigris produced in them by the vinegar being of a most -poisonous nature. Kettles lined with porcelain are the best, but if -you cannot procure them, block tin may be substituted. Iron is apt to -discolour any acid that is boiled in it. - -Vinegar for pickles should always be of the best cider kind. In putting -away pickles, use stone or glass jars. The lead which is an ingredient -in the glazing of common earthenware, is rendered very pernicious by -the action of the vinegar. Have a large wooden spoon and a fork, for -the express purpose of taking pickles out of the jar when you want them -for the table. See that, while in the jar, they are always completely -covered with vinegar. If you discern in them any symptoms of not -keeping well, do them over again in fresh vinegar and spice. - -Vinegar for pickles should only boil five or six minutes. - -The jars should be stopped with large flat corks, fitting closely, and -having a leather or a round piece of oil-cloth tied over the cork. - -It is a good rule to have two-thirds of the jar filled with pickles, -and one-third with vinegar. - -Alum is very useful in extracting the salt taste from pickles, and in -making them firm and crisp. A very small quantity is sufficient. Too -much will spoil them. - -In greening pickles keep them very closely covered, so that none of -the steam may escape; as its retention promotes their greenness and -prevents the flavour from evaporating. - -Vinegar and spice for pickles should be boiled but a few minutes. Too -much boiling takes away the strength. - - -TO PICKLE CUCUMBERS. - -Cucumbers for pickling should be very small, and as free from spots -as possible. Make a brine of salt and water strong enough to bear an -egg. Pour it over your cucumbers, cover them with fresh cabbage leaves, -and let them stand for a week, or till they are quite yellow, stirring -them at least twice a day. When they are perfectly yellow, pour off the -water. Take a porcelain kettle, and cover the bottom and sides with -fresh vine leaves. Put in the cucumbers (with a small piece of alum) -and cover them closely with vine leaves all over the top, and then with -a dish or cloth to keep in the steam. Fill up the kettle with clear -water, and hang it over the fire when dinner is done, but not where -there is a blaze. The fire under the kettle must be kept very moderate. -The water must not boil, or be too hot to bear your hand in. Keep them -over the fire in a slow heat till next morning. If they are not then of -a fine green, repeat the process. When they are well greened, take them -out of the kettle, drain them on a sieve, and put them into a clean -stone jar. Boil for five or six minutes sufficient of the best vinegar -to cover the cucumbers well; putting into the kettle a thin muslin bag -filled with cloves, mace, and mustard seed. Pour the vinegar scalding -hot into the jar of pickles, which should be secured with a large flat -cork, and an oil-cloth or leather cover tied over it. - -Another way to green pickles is to cover them with vine leaves or -cabbage leaves, and to keep them on a warm hearth, pouring boiling -water on them five or six times a day; renewing the water as soon as it -becomes cold. - -In proportioning the spice to the vinegar, allow to every two quarts, -an ounce of mace, two dozen cloves, and two ounces of mustard seed. -You may leave the muslin bag, with the spice, for about a week in the -pickle jar to heighten the flavour, if you think it necessary. - - -GREEN PEPPERS--May be done in the same manner as cucumbers, only -extracting the seeds before you put the pickles into the salt and -water. Do not put peppers into the same jar with cucumbers, as the -former will destroy the latter. - - -GHERKINS.--The gherkin is a small thick oval-shaped species of cucumber -with a hairy or prickly surface, and is cultivated solely for pickling. -It is customary to let the stems remain on them. Wipe them dry, put -them into a broad stone jar, and scald them five or six times in the -course of the day with salt and water strong enough to bear an egg, and -let them set all night. This will make them yellow. Next day, having -drained them from the salt and water, throw it out, wipe them dry, put -them into a clean vessel (with a little piece of alum,) and scald them -with boiling vinegar and water, (half and half of each,) repeating it -frequently during the day till they are green. Keep them as closely -covered as possible. Then put them away in stone jars, mixing among -them whole mace and sliced ginger to your taste. Fill up with cold -vinegar, and add a little alum, allowing to every hundred gherkins a -piece about the size of a shelled almond. - -The alum will make them firm and crisp. - - -RADISH PODS.--Gather sprigs or bunches of radish pods while they are -young and tender, but let the pods remain on the sprigs; it not being -the custom to pick them off. Put them into strong salt and water, and -let them stand two days. Then drain and wipe them and put them into a -clean stone jar. Boil an equal quantity of vinegar and water. Pour it -over the radish pods while hot, and cover them closely to keep in the -steam. Repeat this frequently through the day till they are very green. -Then pour off the vinegar and water, and boil for five minutes some -very good vinegar, with a little bit of alum, and pour it over them. -Put them into a stone jar, (and having added some whole mace, whole -pepper, a little tumeric and a little sweet oil,) cork it closely, and -tie over it a leather or oil-cloth. - - -GREEN BEANS.--Take young green or French beans; string them, but do not -cut them in pieces. Put them in salt and water for two days, stirring -them frequently. Then put them into a kettle with vine or cabbage -leaves under, over, and all round them, (adding a little piece of -alum.) Cover them closely to keep in the steam, and let them hang over -a slow fire till they are a fine green. - -Having drained them in a sieve, make for them a pickle of cider -vinegar, and boil in it for five minutes, some mace, whole pepper, and -sliced ginger tied up in a thin muslin bag. Pour it hot upon the beans, -put them into a stone jar, and tie them up. - - -PARSLEY.--Make a brine of salt and water strong enough to bear an egg, -and throw into it a large quantity of curled parsley tied up in little -bunches with a thread. After it has stood three days (stirring it -frequently) take it out drain it well, and lay it for three days in -cold spring or pump-water, changing the water daily. Then scald it in -hard water, and hang it, well covered, over a slow fire till it becomes -green. Afterwards take it out, and drain and press it till quite dry. - -Boil for five minutes a quart of cider vinegar with a small bit of -alum, a few blades of mace, a sliced nutmeg, and a few slips of -horseradish. Pour it on the parsley, and put it away in a stone jar. - - -MANGOES. - -Take very young oval shaped musk-melons. Cut a round piece out of the -top or side of each, (saving the piece to put on again,) and extract -the seeds. Then (having tied on the pieces with packthread) put them -into strong salt and water for two days. Afterwards drain and wipe -them, put them into a kettle with vine leaves or cabbage leaves under -and over them, and a little piece of alum, and hang them on a slow fire -to green; keeping them closely covered to retain the steam, which will -greatly accelerate the greening. When they are quite green, have ready -the stuffing, which must be a mixture of scraped horseradish, white -mustard seed, mace and nutmeg pounded, race ginger cut small, pepper, -tumeric and sweet oil. Fill your mangoes with this mixture, putting -a small clove of garlic into each, and replacing the pieces at the -openings; tie them with a packthread crossing backwards and forwards -round the mango. Put them into stone jars, pour boiling vinegar over -them, and cover them well. Before you put them on the table remove the -packthread. - - -NASTURTIANS.--Have ready a stone or glass jar of the best cold vinegar. -Take the green seeds of the nasturtian after the flower has gone off. -They should be full-grown but not old. Pick off the stems, and put the -seeds into the vinegar. No other preparation is necessary, and they -will keep a year with nothing more than sufficient cold vinegar to -cover them. With boiled mutton they are an excellent substitute for -capers. - - -MORELLA CHERRIES.--See that all your cherries are perfect. Remove the -stems, and put the cherries into a jar or glass with sufficient vinegar -to cover them well. They will keep perfectly in a cool dry place. - -They are very good, always retaining the taste of the cherry. If you -cannot procure morellas, the large red pie-cherries may be substituted. - - -PEACHES.--Take fine large peaches (either cling or free stones) that -are not too ripe. Wipe off the down with a clean flannel, and put the -peaches whole into a stone jar. Cover them with cold vinegar of the -best kind, in which you have dissolved a little of salt, allowing a -tea-spoonful to a quart of vinegar. Put a cork in the jar and tie -leather or oil-cloth over it. - -Plums and grapes may be pickled thus in cold vinegar, but without salt. - - -BARBERRIES.--Have ready a jar of cold vinegar, and put into it ripe -barberries in bunches. They make a pretty garnish for the edges of -dishes. - - -TO PICKLE GREEN PEPPERS. - -The bell pepper is the best for pickling, and should be gathered when -quite young. Slit one side, and carefully take out the core, so as not -to injure the shell of the pepper. Then put them into boiling salt and -water, changing the water every day for one week, and keeping them -closely covered in a warm place near the fire. Stir them several times -a day. They will first become yellow, and then green. When they are a -fine green put them into a jar, and pour cold vinegar over them, adding -a small piece of alum. - -They require no spice. - -You may stuff the peppers as you do mangoes. - - -TO PICKLE BUTTERNUTS. - -These nuts are in the best state for pickling when the shell is soft, -and when they are so young that the outer skin can be penetrated by the -head of a pin. They should be gathered when the sun is hot upon them. - -If you have a large quantity, the easiest way to prepare them for -pickling is to put them into a tub with sufficient lye to cover them, -and to stir and rub them about with a hickory broom till they are clean -and smooth on the outside. This is much less trouble than scraping -them, and is not so likely to injure the nuts. Another method is to -scald them, and then to rub off the outer skin. Put the nuts into -strong salt and water for one week; changing the water every other -day, and keeping them closely covered from the air. Then drain and -wipe them, (piercing each nut through in several places with a large -needle,) and prepare the pickle as follows:--For a hundred large nuts, -take of black pepper and ginger root of each an ounce; and of cloves, -mace and nutmeg of each a half ounce. Pound all the spices to powder, -and mix them well together, adding two large spoonfuls of mustard seed. -Put the nuts into jars, (having first stuck each of them through in -several places with a large needle,) strewing the powdered seasoning -between every layer of nuts. Boil for five minutes a gallon of the very -best cider vinegar, and pour it boiling hot upon the nuts. Secure the -jars closely with corks and leathers. You may begin to eat the nuts in -a fortnight. - -Walnuts may be pickled in the same manner. - - -TO PICKLE WALNUTS BLACK. - -The walnuts should be gathered while young and soft, (so that you can -easily run a pin through them,) and when the sun is upon them. Rub them -with a coarse flannel or tow cloth to get off the fur of the outside. -Mix salt and water strong enough to bear an egg, and let them lie in -it a week, (changing it every two days,) and stirring them frequently. -Then take them out, drain them, spread them on large dishes, and expose -them to the air about ten minutes, which will cause them to blacken -the sooner. Scald them in boiling water, (but do not let them lie in -it,) and then rub them with a coarse woollen cloth, and pierce every -one through in several places with a large needle, (that the pickle -may penetrate them thoroughly.) Put them into stone jars, and prepare -the spice and vinegar. To a hundred walnuts allow a gallon of vinegar, -an ounce of cloves, an ounce of allspice, an ounce of black pepper, -half an ounce of mace, and half an ounce of nutmeg. Boil the spice in -the vinegar for fifteen minutes, then strain the vinegar, and pour it -boiling hot over the walnuts. Tie up in a thin muslin rag, a tea-cupful -of mustard seed, and a large table-spoonful of scraped horse-radish, -and put it into the jars with the walnuts. Cover them closely with -corks and leathers. - -Another way of pickling walnuts black, is (after preparing them as -above) to put them into jars with the spices pounded and strewed among -them, and then to pour over them strong cold vinegar. - - -WALNUTS PICKLED WHITE.--Take large young walnuts while their shells are -quite soft so that you can stick the head of a pin into them. Pare them -very thin till the white appears; and as you do them, throw them into -spring or pump water in which some salt has been dissolved. Let them -stand in that water six hours, with a thin board upon them to keep them -down under the water. Fill a porcelain kettle with fresh spring water, -and set it over a clear fire, or on a charcoal furnace. Put the walnuts -into the kettle, cover it, and let them simmer (but not boil) for about -ten minutes. Then have ready a vessel with cold spring water and salt, -and put your nuts into it, taking them out of the kettle with a wooden -ladle. Let them stand in the cold salt and water for a quarter of an -hour, with the board keeping them down as before; for if they rise -above the liquor, or are exposed to the air, they will be discoloured. -Then take them out, and lay them on a cloth covered with another, till -they are quite dry. Afterwards rub them carefully with a soft flannel, -and put them into a stone jar; laying among them blades of mace, and -sliced nutmeg, but no dark-coloured spice. Pour over them the very best -vinegar, and put on the top a table-spoonful of sweet oil. - - -WALNUTS PICKLED GREEN.--Gather them while the shells are very soft, -and rub them all with a flannel. Then wrap them singly in vine leaves, -lay a few vine leaves on the bottom of a large stone jar, put in the -walnuts, (seeing that each of them is well wrapped up so as not to -touch one another,) and cover them with a thick layer of leaves. Fill -up the jar with strong vinegar, cover it closely, and let it stand -three weeks. Then pour off the vinegar, take out the walnuts, renew -all the vine leaves, fill up with fresh vinegar, and let them stand -three weeks longer. Then again pour off the vinegar, and renew the vine -leaves. This time take the best cider vinegar; put salt in it till -it will bear an egg and add to it mace, sliced nutmeg, and scraped -horse-radish, in the proportion of an ounce of each and a gallon of -vinegar to a hundred walnuts. Boil the spice and vinegar about ten -minutes, and then pour it, hot on the walnuts. Cover the jar closely -with a cork and leather, and set it away, leaving the vine leaves with -the walnuts. When you take any out for use, disturb the others as -little as possible, and do not put back again any that may be left. - -You may pickle butternuts green in the same manner. - - -TO PICKLE ONIONS. - -Take very small onions, and with a sharp knife cut off the stems as -close as possible, and peel off the outer skin. Then put them into -salt and water, and let them stand in the brine for six days; stirring -them daily, and changing the salt and water every two days. See that -they are closely covered. Then put the onions into jars, and give them -a scald in boiling salt and water. Let them stand till they are cold: -then drain them on a sieve, wipe them, stick a clove in the top of -each, and put them into wide-mouthed bottles; dispersing among them -some blades of mace and slices of ginger or nutmeg. Fill up the bottles -with the best cider vinegar, and put at the top a large spoonful of -salad oil. Cork the bottles well. - - -ONIONS PICKLED WHITE.--Peel some very small white onions, and lay them -for three days in salt and water, changing the water every day. Then -wipe them, and put them into a porcelain kettle with equal quantities -of milk and water, sufficient to cover them well. Simmer them over a -slow fire, but when just ready to boil take them off, and drain and -dry them, and put them into wide-mouthed glass bottles; interspersing -them with blades of mace. Boil a sufficient quantity of the best cider -vinegar to cover them and fill up the bottles, adding to it a little -salt; and when it is cold, pour it into the bottles of onions. At the -top of each bottle put a spoonful of sweet oil. Set them away closely -corked. - - -TO PICKLE MUSHROOMS WHITE. - -Take small fresh-gathered button mushrooms, peel them carefully with -a penknife, and cut off the stems; throwing the mushrooms into salt -and water as you do them. Then put them into a porcelain skillet of -fresh water, cover it closely, and set it over a quick fire. Boil it -as fast as possible for seven or eight minutes, not more. Take out -the mushrooms, drain them, and spread them on a clean board, with the -bottom or hollow side of each mushroom turned downwards. Do this as -quickly as possible, and immediately, while they are hot, sprinkle them -over with salt. When they are cold, put them into a glass jar with -slight layers of mace and sliced ginger. Fill up the jar with cold -cider vinegar. Put a spoonful of sweet oil on the top of each jar, and -cork it closely. - - -MUSHROOMS PICKLED BROWN.--Take a quart of large mushrooms and (having -trimmed off the stalks) rub them with a flannel cloth dipped in salt. -Then lay them in a pan of allegar or ale vinegar, for a quarter of an -hour, and wash them about in it. Then put them into a sauce-pan with a -quart of allegar, a quarter of an ounce of cloves, the same of allspice -and whole pepper, and a tea-spoonful of salt. Set the pan over coals, -and let the mushrooms stew slowly for ten minutes, keeping the pan well -covered. Then take them off, let them get cold by degrees, and put them -into small bottles with the allegar strained from the spice and poured -upon them. - -It will be prudent to boil an onion with the mushrooms, and if it turns -black or blueish, you may infer that there is a poisonous one among -them; and they should therefore be thrown away. Stir them for the same -reason, with a silver spoon. - - -TO PICKLE TOMATAS. - -Take a peck of tomatas, (the small round ones are best for pickling,) -and prick every one with a fork. Put them into a broad stone or earthen -vessel, and sprinkle salt between every layer of tomatas. Cover them, -and let them remain two days in the salt. Then put them into vinegar -and water mixed in equal quantities, half and half, and keep them in it -twenty-four hours to draw out the saltness. There must be sufficient of -the liquid to cover the tomatas well. - -To a peck of tomatas allow a bottle of mustard, half an ounce of -cloves, and half an ounce of pepper, with a dozen onions sliced -thin. Pack the tomatas in a stone jar, placing the spices and onions -alternately with the layers of tomatas. Put them in till the jar is -two-thirds full. Then fill it up with strong cold vinegar, and stop it -closely. The pickles will be fit to eat in a fortnight. If you do not -like onions, substitute for them a larger quantity of spice. - - -TOMATA SOY.--For this purpose you must have the best and ripest -tomatas, and they must be gathered on a dry day. Do not peel them, but -merely cut them into slices. Having strewed some salt over the bottom -of a tub, put in the tomatas in layers; sprinkling between each layer -(which should be about two inches in thickness) a handful of salt. -Repeat this till you have put in eight quarts or one peck of tomatas. -Cover the tub and let it set for three days. Then early in the morning, -put the tomatas into a large porcelain kettle, and boil it slowly -and steadily till ten at night, frequently mashing and stirring the -tomatas. Then put it out to cool. Next morning strain and press it -through a sieve, and when no more liquid will pass through, put it into -a clean kettle with two ounces of cloves, one ounce of mace, two ounces -of black pepper, and two table-spoonfuls of cayenne, all powdered. - -Again let it boil slowly and steadily all day, and put it to cool in -the evening in a large pan. Cover it, and let it set all night. Next -day put it into small bottles, securing the corks by dipping them in -melted rosin, and tying leathers over them. - -If made exactly according to these directions, and slowly and -thoroughly boiled, it will keep for years in a cool dry place, and may -be used for many purposes when fresh tomatas are not to be had. - - -TO PICKLE CAULIFLOWERS. - -Take the whitest and closest full-grown cauliflowers; cut off the thick -stalk, and split the blossom or flower part into eight or ten pieces. -Spread them on a large dish, sprinkle them with salt, and let them -stand twenty-four hours. Then wash off the salt, drain them, put them -into a broad flat jar or pan, scald them with salt and water, (allowing -a quarter of a pound of salt to a quart of water,) cover them closely -and let them stand in the brine till next day. Afterwards drain them -in a hair sieve, and spread them on a cloth in a warm place to dry -for a day and a night. Then put them carefully, piece by piece, into -clean broad jars and pour over them a pickle which has been prepared -as follows:--Mix together three ounces of coriander seed, three ounces -of turmeric, one ounce of mustard seed, and one ounce of ginger. Pound -the whole in a mortar to a fine powder. Put it into three quarts of -the very best cider vinegar, set it by the side of the fire in a -stone jar, and let it infuse three days. These are the proportions, -but the quantity of the whole pickle must depend on the quantity of -cauliflower, which must be kept well covered by the liquid. Pour it -over the cauliflower, and secure the jars closely from the air. - -You may pickle brocoli in the same manner. Also the green tops of -asparagus. - - -TO PICKLE RED CABBAGE. - -Take a fine firm cabbage of a deep red or purple colour. Strip off the -outer leaves, and cut out the stalk. Quarter the cabbage lengthways, -and then slice it crossways. Lay it in a deep dish, sprinkle a handful -of salt over it, cover it with another dish, and let it lie twenty-four -hours. Then drain it in a cullender from the salt, and wipe it dry. -Make a pickle of sufficient cider vinegar to cover the cabbage well, -adding to it equal quantities of cloves and allspice, with some mace. -The spices must be put in whole, with a little cochineal to give it a -good red colour. Boil the vinegar and spices hard for five minutes, -and having put the cabbage into a stone jar, pour the vinegar over it -boiling hot. Cover the jar with a cloth till it gets cold; and then put -in a large cork, and tie a leather over it. - - -EXCELLENT COLD SLAW. - -Take a nice fresh white cabbage, wash, and drain it, and cut off the -stalk. Shave down the head evenly and nicely into very small shreds, -with a cabbage-cutter, or a sharp knife. Put it into a deep china dish, -and prepare for it the following dressing. Take a large half-pint of -the best cider vinegar, and mix with it a quarter of a pound of fresh -butter, divided into four bits, and rolled in flour; a small salt-spoon -of salt, and the same quantity of cayenne. Stir all this well together, -and boil it in a small saucepan. Have ready the yolks of four eggs well -beaten. As soon as the mixture has come to a hard boil, take it off the -fire, and stir in the beaten egg. Then pour it boiling hot over the -shred cabbage, and mix it well, all through, with a spoon. Set it to -cool on ice or snow, or in the open air. It must be quite cold before -it goes to table. - - -WARM SLAW.--Take a red cabbage; wash, drain, and shred it finely. -Put it into a deep dish. Cover it closely, and set it on the top of -a stove, or in a bake oven, till it is warm all through. Then make a -dressing as in the receipt for cold slaw. Pour it hot over the cabbage. -Cover the dish, and send it to table as warm as possible. - - -EAST INDIA PICKLE. - -This is a mixture of various things pickled together, and put into the -same jar. - -Have ready a small white cabbage, sliced, and the stalk removed; a -cauliflower cut into neat branches, leaving out the large stalk; sliced -cucumbers; sliced carrots; sliced beets, (all nicked round the edges;) -button-onions; string-beans; radish pods; barberries; cherries; green -grapes; nasturtians; capsicums; bell-peppers, &c. Sprinkle all these -things with salt, put them promiscuously into a large earthen pan, and -pour scalding salt and water over them. Let them lie in the brine for -four days, turning them all over every day. Then take them out, wash -each thing separately in vinegar, and wipe them carefully in a cloth. -Afterwards lay them on sieves before the fire, and dry them thoroughly. - -For the pickle liquor.--To every two quarts of the best vinegar, put -an ounce and a half of white ginger root, scraped and sliced; the same -of long pepper; two ounces of peeled shalots, or little button-onions, -cut in pieces; half an ounce of peeled garlic; an ounce of turmeric; -and two ounces of mustard seed bruised, or of mustard powder. Let -all these ingredients, mixed with the vinegar, infuse in a close jar -for a week, setting in a warm place, or by the fire. Then (after the -vegetables have been properly prepared, and dried from the brine) put -them all into one large stone jar, or into smaller jars, and strain -the pickle over them. The liquid must be in a large quantity, so as -to keep the vegetables well covered with it, or they will spoil. Put -a table-spoonful of sweet oil on the top of each jar, and secure them -well with a large cork and a leather. - -If you find that after awhile the vegetables have absorbed the liquor, -so that there is danger of their not having a sufficiency, prepare some -more seasoned vinegar and pour it over them. - -East India pickle is very convenient, and will keep two years. As -different vegetables come into season, you can prepare them with the -salt and water process, and add them to the things already in the jar. -You may put small mangoes into this pickle; also plums, peaches and -apricots. - - -TO PICKLE OYSTERS FOR KEEPING. - -For this purpose take none but the finest and largest oysters. After -they are opened, separate them from their liquor, and put them into a -bucket or a large pan, and pour boiling water upon them to take out the -slime. Stir them about in it, and then take them out, and rinse them -well in cold water. Then put them into a large kettle with fresh water, -barely enough to cover them, (mixing with it a table-spoonful of salt -to every hundred oysters,) and give them a boil up, just sufficient to -plump them. Take them out, spread them on large dishes or on a clean -table, and cover them with a cloth. Take the liquor of the oysters, and -with every pint of it mix a quart of the best vinegar, a table-spoonful -of salt, a table-spoonful of whole cloves, the same of whole black -pepper, and a tea-spoonful of whole mace. Put the liquid over the fire -in a kettle, and when it boils throw in the oysters, and let them -remain in it five minutes. Then take the whole off the fire, stir it -up well, and let it stand to get quite cold. Afterwards (if you have a -large quantity) put it into a keg, which must first be well scalded, -(a new keg is best,) and fill it as full as it can hold. Do not put a -weight on the oysters to keep them down in the liquor, as it will crush -them to pieces if the keg should be moved or conveyed to a distance. If -you have not enough to fill a keg, put them into stone jars when they -are perfectly cold, and cover them securely. - -For pickling oysters and all other purposes use only the best cider -vinegar. The sharp pungent vinegar made entirely of chemical substances -will destroy the oysters, and is too unwholesome for any culinary -purpose. No one should purchase it. It may be known by its excessive -sharpness; being violently pungent without any pleasant flavour. - - - - -SWEETMEATS. - - -GENERAL REMARKS. - -The introduction of iron ware lined with porcelain has fortunately -almost superseded the use of brass or bell-metal kettles for -boiling sweetmeats; a practice by which the articles prepared in -those pernicious utensils were always more or less imbued with the -deleterious qualities of the verdigris that is produced in them by the -action of acids. - -Charcoal furnaces will be found very convenient for preserving; the -kettles being set on the top. They can be used in the open air. -Sweetmeats should be boiled rather quickly, that the watery particles -may exhale at once, without being subjected to so long a process as -to spoil the colour and diminish the flavour of the fruit. But on the -other hand, if boiled too short a time they will not keep so well. - -If you wish your sweetmeats to look bright and clear, use only the very -best loaf-sugar. Fruit may be preserved for family use and for common -purposes, in sugar of inferior quality, but it will never have a good -appearance, and it is also more liable to spoil. - -If too small a proportion of sugar is allowed to the fruit, it will -_certainly_ not keep well. When this experiment is tried it is -generally found to be false economy; as sweetmeats, when they begin -to spoil, can only be recovered and made eatable by boiling them over -again with additional sugar; and even then, they are never so good as -if done properly at first. If jellies have not sufficient sugar, they -do not congeal, but will remain liquid. - -Jelly bags should be made of white flannel. It is well to have a wooden -stand or frame like a towel horse, to which the bag can be tied while -it is dripping. The bag should first be dipped in hot water, for if dry -it will absorb too much of the juice. After the liquor is all in, close -the top of the bag, that none of the flavour may evaporate. - -In putting away sweetmeats, it is best to place them in small jars, as -the more frequently they are exposed to the air by opening, the more -danger there is of their spoiling. The best vessels for this purpose -are white queen's-ware pots, or glass jars. For jellies, jams, and for -small fruit, common glass tumblers are very convenient, and may be -covered simply with double tissue-paper, cut exactly to fit the inside -of the top of the glass, laid lightly on the sweetmeat, and pressed -down all round with the finger. This covering, if closely and nicely -fitted, will be found to keep them perfectly well, and as it adheres -so closely as to form a complete coat over the top, it is better for -jellies or jams than writing-paper dipped in brandy, which is always -somewhat shrivelled by the liquor with which it has been saturated. - -If you find that your sweetmeats have become dry and candied, you may -liquefy them again by setting the jars in water and making it boil -round them. - -In preserving fruit whole, it is best to put it first in a thin syrup. -If boiled in a thick syrup at the beginning, the juice will be drawn -out so as to shrink the fruit. - -It is better to boil it but a short time at once, and then to take it -out and let it get cold, afterwards returning it to the syrup, than to -keep it boiling too long at a time, which will cause it to break and -lose its shape. - -Preserving kettles should be rather broad than deep, for the fruit -cannot be done equally if it is too much heaped. They should all have -covers belonging to them, to put on after the scum has done rising, -that the flavour of the fruit may be kept in with the steam. - -A perforated skimmer pierced all through with holes is a very necessary -utensil in making sweetmeats. - -The water used for melting the sugar should be very clear; spring or -pump water is best. But if you are obliged to use river water, let it -first be filtered. Any turbidness or impurity in the water will injure -the clearness of the sweetmeats. - -If sweetmeats ferment in the jars, boil them over again with additional -sugar. - - -CLARIFIED SUGAR SYRUP. - -Take eight pounds of the best double-refined loaf-sugar and break it -up or powder it. Then beat the whites of four eggs to a strong froth. -Stir the white of egg gradually into two quarts of very clear spring or -pump water. Put the sugar into a porcelain kettle, and mix with it the -water and white of egg. While the sugar is melting, stir it frequently; -and when it is entirely dissolved, put the kettle over a moderate fire, -and let it boil, carefully taking off the scum as it comes to the top, -and pouring in a little cold water when you find the syrup rising so -as to run over the edge of the kettle. It will be well when it first -boils hard to pour in half a pint of cold water to keep down the -bubbles so that the scum may appear, and be easily removed. You must -not however boil it to candy height, so that the bubbles will look like -hard pearls, and the syrup will harden in the spoon and hang from it in -strings; for though very thick and clear it must continue liquid. When -it is done, let it stand till it gets quite cold; and if you do not -want it for immediate use, put it into bottles and seal the corks. - -When you wish to use this syrup for preserving, you have only to put -the fruit into it, and boil it till tender and clear, but not till it -breaks. Large fruit that is done whole, should first be boiled tender -in a very thin syrup that it may not shrink. Small fruit, such as -raspberries, strawberries, grapes, currants, gooseberries, &c. may, if -perfectly ripe, be put raw into strong cold sugar syrup; they will thus -retain their form and colour, and their freshness and natural taste. -They must be put into small glass jars, and kept well covered with the -syrup. This, however, is an experiment which sometimes fails, and had -best be tried on a small scale, or only for immediate use. - - -TO PRESERVE GINGER. - -Take root of green ginger, and pare it neatly with a sharp knife, -throwing it into a pan of cold water as you pare it. Then boil it till -tender all through, changing the water three times. Each time put on -the ginger in quite cold water to take out the excessive heat. When -it is perfectly tender, throw it again into a pan of cold water, and -let it lie an hour or more; this will make it crisp. In the mean time -prepare the syrup. - -For every six pounds of ginger root, clarify eight pounds of the best -double-refined loaf-sugar. Break up the sugar, put it into a preserving -kettle, and melt it in spring or pump water, (into which you have -stirred gradually the beaten whites of four eggs,) and half a pint -of water to each pound of sugar. Boil and skim it well. Then let the -syrup stand till it is cold; and having drained the ginger, pour the -syrup over it, cover it, and do not disturb it for two days. Then, -having poured it from the ginger, boil the syrup over again. As soon -as it is cold, pour it again on the ginger, and let it stand at least -three days. Afterwards boil the syrup again, and pour it _hot_ over -the ginger. Proceed in this manner till you find that the syrup has -thoroughly penetrated the ginger, (which you may ascertain by its taste -and appearance when you cut a piece off,) and till the syrup becomes -very thick and rich. Then put it all into jars, and cover it closely. - -If you put the syrup hot to the ginger at first, it will shrink and -shrivel. After the first time, you have only to boil and reboil -the syrup; as it is not probable that it will require any further -clarifying if carefully skimmed. It will be greatly improved by adding -some lemon-juice at the close of the last boiling. - - -TO PRESERVE CITRONS. - -Pare off the outer skin of some fine citrons, and cut them into -quarters. Take out the middle. You may divide each quarter into -several pieces. Lay them for four or five hours in salt and water. -Take them out, and then soak them in spring or pump water (changing -it frequently) till all the saltness is extracted, and till the last -water tastes perfectly fresh. Boil a small lump of alum, and scald them -in the alum-water. It must be very weak, or it will communicate an -unpleasant taste to the citrons; a lump the size of a hickory nut will -suffice for six pounds. Afterwards simmer them two hours with layers of -green vine leaves. Then make a syrup, with half a pint of water to each -pound of loaf-sugar; boil and skim it well. When it is quite clear, -put in the citrons, and boil them slowly, till they are so soft that a -straw will pierce through them without breaking. Afterwards put them -into a large dish, and set them in the sun to harden. - -Prepare some lemons, by paring off the yellow rind very thin, and -cutting it into slips of uniform size and shape. Lay the lemon-rind in -scalding water, to extract the bitterness. Then take the pared lemons, -cut them into quarters, measure a half pint of water to each lemon, -and boil them to a mash. Strain the boiled lemon through a sieve, -and to each pint of liquid allow a pound of the best double-refined -loaf-sugar, for the second syrup. Melt the sugar in the liquid, and -stir into it gradually some beaten white of egg; allowing one white to -four pounds of sugar. Then set it over the fire; put the lemon-peel -into the syrup, and let it boil in it till quite soft. - -Put the citrons cold into a glass jar, and pour the hot syrup over -them. Let the lemon remain with the citrons, as it will improve their -flavour. - -If you wish the citrons to be candied, boil down the second syrup to -candy height, (that is, till it hangs in strings from the spoon,) and -pour it over the citrons. Keep them well covered. - -You may, if you choose, after you take the citrons from the alum-water, -give them a boil in very weak ginger tea, made of the roots of green -ginger if you can procure it; if not, of race ginger. Powdered ginger -will not do at all. This ginger tea will completely eradicate any -remaining taste of the salt or the alum. Afterwards cover the sides and -bottom of the pan with vine leaves, put a layer of leaves between each -layer of citron, and cover the top with leaves. Simmer the citrons in -this two hours to green them. - -In the same manner you may preserve water-melon rind, or the rind of -cantelopes. Cut these rinds into stars, diamonds, crescents, circles, -or into any fanciful shape you choose. Be sure to pare off the outside -skin before you put the rinds into the salt and water. - -Pumpkin cut into slips, may be preserved according to the above -receipt. - - -CANTELOPES OR MUSK-MELONS.--Take very small cantelopes before they are -ripe. Shave a thin paring off the whole outside. Cut out a small piece -or plug about an inch square, and through it extract all the seeds, &c. -from the middle. Then return the plugs to the hole from whence you took -them, and secure them with a needle and thread, or by tying a small -string round the cantelope. - -Lay the cantelopes for four or five hours in salt and water. Then put -them into spring water to extract the salt, changing the water till you -find it salt no longer. Scald them in weak alum-water. Make a syrup in -the proportion of a pint of water to a pound of loaf-sugar, and boil -the cantelopes in it till a straw will go through them. Then take them -out, and set them in the sun to harden. - -Prepare some fine ripe oranges, paring off the yellow rind very thin, -and cutting it into slips, and then laying it in scalding water to -extract the bitterness. Cut the oranges into pieces; allow a pint of -water to each orange, and boil them to a pulp. Afterwards strain them, -and allow to each pint of the liquid, a pound of the best loaf-sugar, -and stir in a little beaten white of egg; one white to two pounds of -sugar. This is for the second syrup. Boil the peel in it, skimming it -well. When the peel is soft, take it all out; for if left among the -cantelopes, it will communicate to it too strong a taste of the orange. - -Put the cantelopes into your jars, and pour over them the hot syrup. -Cover them closely, and keep them in a dry cool place. - -Large cantelopes may be prepared for preserving (after you have taken -off the outer rind) by cutting them into pieces according to the -natural divisions with which they are fluted. - -This receipt for preserving cantelopes whole, will do very well for -green lemons or limes, substituting lemon-peel and lemon-juice for that -of oranges in the second syrup. - -You may use some of the first syrup to boil up the pulp of the orange -or lemons that has been left. It will make a sort of marmalade, that is -very good for colds. - - -PRESERVED WATER-MELON RIND.--Having pared off the green skin, cut the -rind of a water-melon into pieces of any shape you please; stars, -diamonds, circles, crescents or leaves, using for the purpose a sharp -penknife. Weigh the pieces, and allow to each pound a pound and a half -of loaf sugar. Set the sugar aside, and put the pieces of melon-rind -into a preserving kettle, the bottom and sides of which you have lined -with green vine leaves. Put a layer of vine leaves between each layer -of melon-rind, and cover the top with leaves. Disperse among the pieces -some very small bits of alum, each about the bigness of a grain of -corn, and allowing one bit to every pound of the melon-rind. Pour in -just water enough to cover the whole, and place a thick double cloth -(or some other covering) over the top of the kettle to keep in the -steam, which will improve the greening. Let it simmer (but not boil) -for two hours. Then take out the pieces of melon-rind and spread them -on dishes to cool. Afterwards if you find that they taste of the alum, -simmer them in very weak ginger tea for about three hours. Then proceed -to make your syrup. Melt the sugar in clear spring or pump water, -allowing a pint of water to a pound and a half of sugar, and mixing in -with it some white of egg beaten to a stiff froth. The white of one egg -will be enough for two pounds of sugar. Boil and skim it; and when the -scum ceases to rise, put in the melon-rind, and let it simmer an hour. -Take it out and spread it to cool on dishes, return it to the syrup, -and simmer it another hour. After this take it out, and put it into a -tureen. Boil up the syrup again, and pour it over the melon-rind. Cover -it, and let it stand all night. Next morning give the syrup another -boil; adding to it some lemon-juice, allowing the juice of one lemon to -a quart of the syrup. When you find it so thick as to hang in a drop on -the point of the spoon, it is sufficiently done. Then put the rind into -glass jars, pour in the syrup, and secure the sweetmeats closely from -the air with paper dipped in brandy, and a leather outer cover. - -This, if carefully done and well greened, is a very nice sweetmeat, and -may be used to ornament the top of creams, jellies, jams. &c. laying it -round in rings or wreaths. - -Citrons may be preserved green in the same manner, first paring off the -outer skin and cutting them into quarters. Also green limes. - - -PRESERVED PEPPERS.--For this purpose take the small round peppers while -they are green. With a sharp penknife extract the seeds and cores; and -then put the outsides into a kettle with vine leaves, and a little -alum to give them firmness, and assist in keeping them green. Proceed -precisely as directed for the water-melon rind, in the above receipt. - - -PUMPKIN CHIPS.--It is best to defer making this sweetmeat (which will -be found very fine) till late in the season when lemons are ripe and -are to be had in plenty. Pumpkins (as they keep well) can generally be -procured at any time through the winter. - -Take a fine pumpkin of a rich deep colour, pare off the outer rind; -remove the seeds; and having sliced the best part, cut it into chips -of equal size, and as thin as you can do them. They should be in long -narrow pieces, two inches in breadth, and four in length. It is best -to prepare the pumpkin the day before; and having weighed the chips, -allow to each pound of them a pound of the best loaf-sugar. You must -have several dozen of fine ripe lemons, sufficient to furnish a jill -of lemon-juice to each pound of pumpkin. Having rolled them under -your hand on a table, to make them yield as much juice as possible, -pare off the yellow rind and put it away for some other purpose. Then -having cut the lemons, squeeze out all the juice into a pitcher. Lay -the pumpkin chips in a large pan or tureen, strewing the sugar among -them. Then having measured the lemon-juice in a wine-glass, (two common -wine-glasses making one jill,) pour it over the pumpkin and sugar, -cover the vessel, and let it stand all night. - -Next day transfer the pumpkin, sugar, and lemon-juice to a preserving -kettle, and boil it slowly for an hour or more, or till the pumpkin -becomes all through tender, crisp, and transparent; but it must not be -over the fire long enough to break and lose its form. You must skim it -thoroughly. Some very small pieces of the lemon-paring may be boiled -with it. When you think it is done, take up the pumpkin chips in a -perforated skimmer that the syrup may drain through the holes back into -the kettle. Spread the chips to cool on large dishes, and pass the -syrup through a flannel bag that has been first dipped in hot water. -When the chips are cold, put them into glass jars or tumblers, pour in -the syrup, and lay on the top white paper dipped in brandy. Then tie up -the jars with leather, or with covers of thick white paper. - -If you find that when cold the chips are not perfectly clear, crisp, -and tender, give them another boil in the syrup before you put them up. - -This, if well made, is a handsome and excellent sweetmeat. It need not -be eaten with cream, the syrup being so delicious as to require nothing -to improve it. Shells of puff-paste first baked empty, and then filled -with pumpkin chips, will be found very nice. - -Musk-melon chips may be done in the same manner. - - -TO PRESERVE PINE-APPLES.--Take fine large pine-apples; pare them, and -cut off a small round piece from the bottom of each; let the freshest -and best of the top leaves remain on. Have ready on a slow fire, a -large preserving kettle with a thin syrup barely sufficient to cover -the fruit. In making this syrup allow a pound of fine loaf-sugar to -every quart of water, and half the white of a beaten egg; all to be -mixed before it goes on the fire. Then boil and skim it, and when the -scum ceases to rise, put in the pine-apples, and simmer them slowly an -hour. Then take them out to cool, cover them carefully and put them -away till next day; saving the syrup in another vessel. Next day, put -them into the same syrup, and simmer them again an hour. On the third -day, repeat the process. The fourth day, make a strong fresh syrup, -allowing but a pint of water to each pound of sugar, and to every two -pounds the beaten white of one egg. When this syrup has boiled, and is -completely skimmed, put in the pine-apples, and simmer them half an -hour. Then take them out to cool, and set them aside till next morning. -Boil them again half an hour in the same syrup, and repeat this for -seven or eight days, or till you can pierce through the pine-apple with -a straw from a corn-broom. At the last of these boilings enrich the -syrup by allowing to each pound of sugar a quarter of a pound more; -and, having boiled and skimmed it, put in the pine apples for half an -hour. Then take them out, and when quite cold put each into a separate -glass jar, and fill up with the syrup. - -Pine apples may be preserved in slices by a very simple process. Pare -them, and cut them into round pieces near an inch thick, and take out -the core from the centre of each slice. Allow a pound of loaf-sugar to -every pound of the sliced pine-apple. Powder the sugar, and strew it in -layers between the slices of pine-apple. Cover it and let it set all -night. Next morning measure some clear spring or pump water, allowing -half a pint to each pound of sugar. Beat some white of egg, (one white -to two pounds of sugar,) and when it is a very stiff froth, stir it -gradually into the water. Then mix with it the pine-apple and sugar, -and put the whole into a preserving kettle. Boil and skim it well, till -the pine-apple is tender and bright all through. Then take it out, and -when cold, put it up in wide-mouthed glass jars, or in large tumblers. - - -TO PREPARE FRESH PINE-APPLES.--Cut off the top and bottom and pare off -the rind. Then cut the pine-apples in round slices half an inch thick, -and put them into a deep dish, sprinkling every slice with powdered -loaf-sugar. Cover them, and let them lie in the sugar for an hour or -two, before they are to be eaten. - - -PRESERVED LEMONS.--Take large fine ripe lemons, that have no blemishes. -Choose those with thin, smooth rinds. With a sharp knife scoop a -hole in the stalk end of each, large enough to admit the handle of a -tea-spoon. This hole is to enable the syrup to penetrate the inside -of the lemons. Put them into a preserving kettle with clear water, -and boil them gently till you find them tender, keeping the kettle -uncovered. Then take them out, drain, and cool them, and put them into -a small tub. Prepare a thin syrup of a pound of loaf-sugar to a quart -of water. When you have boiled and skimmed it, pour it over the lemons -and cover them. Let them stand in the syrup till next day. Then pour -the syrup from the lemons, and spread them on a large dish. Boil it a -quarter of an hour, and pour it over them again, having first returned -them to the tub. Cover them, and let them again stand till next day, -when you must again boil the syrup and pour it over them. Repeat this -process every day till you find that the lemons are quite clear, and -that the syrup has penetrated them thoroughly. If you find the syrup -becoming too weak, add a little more sugar to it. Finally, make a -strong syrup in the proportion of half a pint of water to a pound of -sugar, adding a jill of raw lemon-juice squeezed from fresh lemons, -and allowing to every two pounds of sugar the beaten white of an egg. -Mix all well together in the kettle. Boil and skim it, and when the -scum ceases to rise, pour the syrup boiling hot over the lemons; and -covering them closely, let them stand undisturbed for four days. Then -look at them, and if you find that they have not sucked in enough of -the syrup to make the inside very sweet, boil them gently in the syrup -for a quarter of an hour. When they are cold, put them up in glass jars. - -You may green lemons by burying them in a kettle of vine leaves when -you give them the first boiling in the clear water. - -Limes may be preserved by this receipt; also oranges. - -To prepare fresh oranges for eating, peel and cut them in round slices -and remove the seeds. Strew powdered loaf-sugar over them. Cover them -and let them stand an hour before they are eaten. - - -ORANGE MARMALADE.--Take fine large ripe oranges, with thin -deep-coloured skins. Weigh them, and allow to each pound of oranges a -pound of loaf-sugar. Pare off the yellow outside of the rind from half -the oranges, as thin as possible; and putting it into a pan with plenty -of cold water, cover it closely (placing a double cloth beneath the tin -cover) to keep in the steam, and boil it slowly till it is so soft that -the head of a pin will pierce it. In the mean time grate the rind from -the remaining oranges, and put it aside; quarter the oranges, and take -out all the pulp and the juice; removing the seeds and core. Put the -sugar into a preserving kettle, with a half pint of clear water to each -pound, and mix it with some beaten white of egg, allowing one white of -egg, to every two pounds of sugar. When the sugar is all dissolved, put -it on the fire, and boil and skim it till it is quite clear and thick. -Next take the boiled parings, and pound them to a paste in a mortar; -put this paste into the sugar, and boil and stir it ten minutes. Then -put it in the pulp and juice of the oranges, and the grated rind, -(which will much improve the colour,) and boil all together for about -half an hour, till it is a transparent mass. When cold, put it up in -glass jars, laying brandy paper on the top. - -Lemon marmalade may be made in a similar manner, but you must allow a -pound and a half of sugar to each pound of lemons. - - -ORANGE JELLY.--Take twenty large ripe oranges, and grate the yellow -rind from seven of them. Dissolve an ounce of isinglass in as much warm -water as will cover it. Mix the juice with a pound of loaf-sugar broken -up, and add the grated rind and the isinglass. Put it into a porcelain -pan over hot coals, and stir it till it boils. Then skim it well. -Boil it ten minutes, and strain it (but do not squeeze it) through a -jelly-bag till it is quite clear. Put it into a mould to congeal, and -when you want to turn it out dip the mould into luke-warm water. Or you -may put it into glasses at once. - -You must have a pint of juice to a pound of sugar. - -A few grains of saffron boiled with the jelly will improve the colour -without affecting the taste. - - -PRESERVED PEACHES. - -Take large juicy ripe peaches; free-stones are the best, as they have -a finer flavour than the cling-stones, and are much more manageable -both to preserve, and to eat. Pare them, and cut them in half, or in -quarters, leaving out the stones, the half of which you must save. To -every pound of the peaches allow a pound of loaf-sugar. Powder the -sugar, and strew it among your peaches. Cover them and let them stand -all night. Crack half the peach-stones, break them up, put them into -a small sauce-pan and boil them slowly in as much water as will cover -them. Then when the water is well flavoured with the peach-kernels, -strain them out, and set the water aside. Take care not to use too much -of the kernel-water; a very little will suffice. Put the peaches into -a preserving kettle, and boil them in their juice over a quick fire, -(adding the kernel-water,) and skimming them all the time. When they -are quite clear, which should be in half an hour, take them off, and -put them into a tureen. Boil the syrup five minutes longer, and pour it -hot over the peaches. When they are cool, put them into glass jars, and -tie them up with paper dipped in brandy laid next to them. - -Apricots, nectarines, and large plums may be preserved in the same -manner. - - -PEACHES FOR COMMON USE.--Take ripe free-stone peaches; pare, stone, and -quarter them. To six pounds of the cut peaches allow three pounds of -the best brown sugar. Strew the sugar among the peaches, and set them -away. Next morning add a handful of the kernels, put the whole into a -preserving kettle, and boil it slowly about an hour and three quarters, -or two hours, skimming it well. When cold, put it up in jars, and keep -it for pies, or for any common purpose. - - -BRANDY PEACHES.--Take large white or yellow free-stone peaches, the -finest you can procure. They must not be too ripe. Rub off the down -with a flannel, score them down the seam with a large needle, and prick -every peach to the stone in several places. Scald them with boiling -water, and let them remain in the water till it becomes cold, keeping -them well covered. Repeat the scalding three times: it is to make them -white. Then wipe them, and spread them on a soft table-cloth, covering -them over with several folds. Let them remain in the cloth to dry. -Afterwards put them into a tureen, or a large jar, and pour on as much -white French brandy as will cover them well. Carefully keep the air -from them, and let them remain in the brandy for a week. Then make a -syrup in the usual manner, allowing to each pound of peaches a pound -of loaf-sugar and half a pint of water mixed with a very little beaten -white of egg; one white to every two pounds of sugar. - -When the syrup has boiled, and been well skimmed, put in the peaches -and boil them slowly till they look clear: but do not keep them boiling -more than half an hour. Then take them out, drain them, and put -them into large glass jars. Mix the syrup, when it is cold, with the -brandy in which you had the peaches, and pour it over them. Instead of -scalding the peaches to whiten them, you may lay them for an hour in -sufficient cold weak lye to cover them well. Turn them frequently while -in the lye, and wipe them dry afterwards. - -Pears and apricots may be preserved in brandy, according to the above -receipt. The skin of the pears should be taken off, but the stems left -on. - -Large egg plums may be preserved in the same manner. - -Another way of preparing brandy peaches is, after rubbing off the -down and pricking them, to put them into a preserving kettle with -cold water, and simmer them slowly till they become hot all through; -but they must not be allowed to boil. Then dry them in a cloth, and -let them lie till they are cold, covering them closely from the air. -Dissolve loaf-sugar in the best white brandy, (a pound of sugar to a -quart of brandy.) and having put the peaches into large glass jars, -pour the brandy and sugar over them (without boiling) and cover the -jars well with leather. - -Pears, apricots, and egg plums may also be done in this manner. - - -PEACH MARMALADE.--Take ripe yellow free-stone peaches; pare, stone, -and quarter them. To each pound of peaches, allow three quarters of -a pound of powdered loaf sugar, and half an ounce of bitter almonds, -or peach-kernels blanched in scalding water, and pounded smooth in a -mortar. Scald the peaches in a very little water, mash them to a pulp, -mix them with the sugar and pounded almonds, and put the whole into -a preserving kettle. Let it boil to a smooth thick jam, skimming and -stirring it well, and keeping the pan covered as much as possible. -Fifteen minutes will generally suffice for boiling it. When cold, put -it up in glass jars. - -Plum marmalade may be made in this manner, flavouring it with pounded -plum-kernels. - - -PEACH JELLY.--Take fine juicy free-stone peaches, and pare and quarter -them. Scald them in a very little water, drain and mash them, and -squeeze the juice through a jelly-bag. To every pint of juice allow a -pound of loaf-sugar, and a few of the peach-kernels. Having broken up -the kernels and boiled them by themselves for a quarter of an hour in -just as much water as will cover them, strain off the kernel-water, -and add it to the juice. Mix the juice with the sugar, and when it is -melted, boil them together fifteen minutes, till it becomes a thick -jelly. Skim it well when it boils. Try the jelly by taking a little in -a spoon and holding it in the open air to see if it congeals. If you -find, that after sufficient boiling, it still continues thin, you can -make it congeal by stirring in an ounce or more of isinglass, dissolved -and strained. When the jelly is done, put it into tumblers, and lay on -the top double tissue paper cut exactly to fit the inside of the glass; -pressing it down with your fingers. - -You may make plum jelly in the same manner, allowing a pound and a half -of sugar to a pint of juice. - - -TO PRESERVE APRICOTS.--Take ripe apricots; scald them, peel them, cut -them in half, and extract the stones. Then weigh the apricots, and to -each pound allow a pound of loaf-sugar. Put them into a tureen or large -pan, in alternate layers of apricots and sugar; cover them, and let -them stand all night. Next morning put all together into a preserving -kettle, and boil them moderately a quarter of an hour. Then take them -out, spread them on dishes, and let them stand till next day. Then boil -them again in the same syrup another quarter of an hour. Afterwards, -spread them out to cool, put them into glass jars, and pour the syrup -over them. - -Peaches may be preserved in the same manner. Also large plums or green -gages; but to the plums you must allow additional sugar. - - -TO DRY PEACHES.--The best peaches for drying are juicy free-stones. -They must be quite ripe. Cut them in half, and take out the stones. -It is best not to pare them; as dried peaches are much richer with -the skin on, and it dissolves and becomes imperceptible when they are -cooked. Spread them out in a sunny balcony or on a scaffold, and let -them dry gradually till they become somewhat like leather; always -bringing them in at sunset, and not putting them out if the weather is -damp or cloudy. They may also be dried in kilns or large ovens. - -Apples are dried in the same manner, except that they must be pared and -quartered. - -Cherries also may be dried in the sun, first taking out all the stones. -None but the largest and best cherries should be used for drying. - - -TO PRESERVE QUINCES. - -Take large, yellow, ripe quinces, and having washed and wiped them, -pare them, and extract the cores. Quarter the quinces, or cut them into -slices half an inch thick, and lay them in scalding water (closely -covered) and boil them till tender--lest they harden in the sugar. Put -the parings, cores, and seeds into a preserving kettle, cover them -with the water in which you coddled the quinces, and boil them an hour, -keeping them closely covered all the time. To every pint of this liquor -allow a pound of loaf-sugar; and having dissolved the sugar in it, put -it over the fire in the preserving kettle. Boil it up and skim it, and -when the scum has ceased rising, put in the quinces, and boil them -till they are red, tender, and clear all through, but not till they -break. Keep the kettle closely covered while the quinces are in it, if -you wish to have them bright coloured. You may improve the colour by -boiling with them a little cochineal sifted through a muslin rag. - -When they are done, take them out, spread them on large dishes to cool, -and then put them into glasses. Give the syrup another boil up, and it -will be like a fine jelly. Pour it hot over the quinces, and when cold, -cover the jars, pasting paper round the covers. - - -TO PRESERVE QUINCES WHOLE.--Take those that are large, smooth, and -yellow; pare them and extract the cores, carefully removing all the -blemishes. Boil the quinces in a close kettle with the cores and -parings, in sufficient water to cover them. In half an hour take them -out, spread them to cool, and add to the cores and parings some small -inferior quinces cut in quarters, but not pared or cored; and pour in -some more water, just enough to boil them. Cover the pan, and let them -simmer for an hour. Then take it off, strain the liquid, measure it, -and to each quart allow a pound of loaf-sugar. Put the sugar to melt in -the liquid, and let it set all night. Next day boil the quinces in it -for a quarter of an hour, and then take them out and cool them, saving -the syrup. On the following day repeat the same; and the fourth day -add a quarter of a pound more sugar to each pint of the syrup, and boil -the quinces in it twelve minutes. If by this time they are not tender, -bright, and transparent all through, repeat the boiling. - -When they are quite done, put quince jelly or marmalade into the holes -from whence you took the cores; put the quinces into glass jars and -pour the syrup over them. If convenient, it is a very nice way to put -up each quince in a separate tumbler. - - -QUINCE JELLY.--Take fine ripe yellow quinces, wash them and remove all -the blemishes. Cut them in pieces, but do not pare or core them. Put -them into a preserving-pan with clear spring water. If you are obliged -to use river water, filter it first; allowing one pint to twelve -large quinces. Boil them gently till they are all soft and broken. -Then put them into a jelly-bag, and do not squeeze it till after the -clear liquid has ceased running. Of this you must make the best jelly, -allowing to each pint a pound of loaf-sugar. Having dissolved the sugar -in the liquid, boil them together about twenty minutes, or till you -have a thick jelly. - -In the mean time squeeze out all that is left in the bag. It will not -be clear, but you can make of it a very good jelly for common purposes. - - -QUINCE MARMALADE.--Take ten pounds of ripe yellow quinces; and having -washed them clean, pare and core them, and cut them into small pieces. -To each pound of the cut quinces allow half a pound of powdered -loaf-sugar. Put the parings and cores into a kettle with water enough -to cover them, and boil them slowly till they are all to pieces, -and quite soft. Then having put the quinces with the sugar into a -porcelain preserving kettle, strain over them, through a cloth, the -liquid from the parings and cores. Add a little cochineal powdered, -and sifted through thin muslin. Boil the whole over a quick fire till -it becomes a thick smooth mass, keeping it covered except when you are -skimming it; and always after skimming, stir it up well from the bottom. - -When cold, put it up in glass jars. If you wish to use it soon, put -it warm into moulds, and when it is cold, set the moulds in luke-warm -water, and the marmalade will turn out easily. - - -QUINCE CHEESE.--Have fine ripe quinces, and pare and core them. Cut -them into pieces, and weigh them; and to each pound of the cut quinces, -allow half a pound of the best brown sugar. Put the cores and parings -into a kettle with water enough to cover them, keeping the lid of -the kettle closed. When you find that they are all boiled to pieces -and quite soft, strain off the water over the sugar, and when it is -entirely dissolved, put it over the fire and boil it to a thick syrup, -skimming it well. When no more scum rises, put in the quinces, cover -them closely, and boil them all day over a slow fire, stirring them and -mashing them down with a spoon till they are a thick smooth paste. Then -take it out, and put it into buttered tin pans or deep dishes. Let it -set to get cold. It will then turn out so firm that you may cut it into -slices like cheese. Keep it in a dry place in broad stone pots. It is -intended for the tea-table. - - -PRESERVED APPLES. - -Take fine ripe pippin or bell-flower apples. Pare and core them, and -either leave them whole, or cut them into quarters. Weigh them, and to -each pound of apples allow a pound of loaf-sugar. Put the apples into a -stew-pan with just water enough to cover them, and let them boil slowly -for about half an hour. They must be only parboiled. Then strain the -apple water over the sugar into a preserving kettle, and when the sugar -is melted put it on the fire with the yellow rind of some lemons pared -thin, allowing two lemons to a dozen apples. Boil the syrup till clear -and thick, skimming it carefully; then put in the apples, and after -they have boiled slowly a quarter of an hour, add the juice of the -lemons. Let it boil about fifteen minutes longer, or till the apples -are tender and clear, but not till they break. When they are cold, put -them into jars, and covering them closely, let them set a week. At the -end of that time give them another boil in the same syrup; apples being -more difficult to keep than any other fruit. - -You may colour them red by adding, when you boil them in the syrup, a -little cochineal. - - -BAKED APPLES.--Take a dozen fine large juicy apples, and pare and core -them, but do not cut them in pieces. Put them side by side into a -large baking-pan, and fill up with white sugar the holes from whence -you have extracted the cores. Pour into each a little lemon-juice, or -a few drops of essence of lemon, and stick in every one a long piece -of lemon-peel evenly cut. Into the bottom of the pan put a very little -water, just enough to prevent the apples from burning. Bake them about -an hour, or till they are tender all through, but not till they break. -When done, set them away to get cold. - -If closely covered they will keep two days. They may be eaten at tea -with cream. Or at dinner with a boiled custard poured over them. Or -you may cover them with sweetened cream flavoured with a little essence -of lemon, and whipped to a froth. Heap the froth over every apple so as -to conceal them entirely. - - -APPLE JELLY.--Take twenty large ripe juicy pippins. Pare, core, and -chop them to pieces. Put them into a jar with the yellow rind of four -lemons, pared thin and cut into little bits. Cover the jar closely, and -set it into a pot of hot water. Keep the water boiling hard all round -it till the apples are dissolved. Then strain them through a jelly-bag, -and mix with the liquid the juice of the lemons. To each pint of the -mixed juice allow a pound of loaf-sugar. Put them into a porcelain -kettle, and when the sugar is melted, set it on the fire, and boil and -skim it for about twenty minutes, or till it becomes a thick jelly. Put -it into tumblers, and cover it with double tissue paper nicely fitted -to the inside of the top. - -The red or Siberian crab apple makes a delicious jelly, prepared in the -above manner. - - -APPLE BUTTER.--This is a compound of apples and cider boiled together -till of the consistence of soft butter. It is a very good article on -the tea-table, or at luncheon. It can only be made of sweet new cider -fresh from the press, and not yet fermented. - -Fill a very large kettle with cider, and boil it till reduced to one -half the original quantity. Then have ready some fine juicy apples, -pared, cored, and quartered; and put as many into the kettle as can be -kept moist by the cider. Stir it frequently, and when the apples are -stewed quite soft, take them out with a skimmer that has holes in it, -and put them into a tub. Then add more apples to the cider, and stew -them soft in the same manner, stirring them nearly all the time with -a stick. Have at hand some more cider ready boiled, to thin the apple -butter in case you should find it too thick in the kettle. - -If you make a large quantity, (and it is not worth while to prepare -apple butter on a small scale,) it will take a day to stew the apples. -At night leave them to cool in the tubs, (which must be covered with -cloths,) and finish next day by boiling the apple and cider again till -the consistence is that of soft marmalade, and the colour a very dark -brown. - -Twenty minutes or half an hour before you finally take it from the -fire, add powdered cinnamon, cloves, and nutmeg to your taste. If the -spice is boiled too long, it will lose its flavour. - -When it is cold, put it into stone jars, and cover it closely. If it -has been well made, and sufficiently boiled, it will keep a year or -more. - -It must not be boiled in a brass or bell-metal kettle, on account of -the verdigris which the acid will collect in it, and which will render -the apple butter extremely unwholesome, not to say poisonous. - - -TO PRESERVE GREEN CRAB APPLES.--Having washed your crab apples, (which -should be full grown,) cover the bottom and sides of your preserving -kettle with vine leaves, and put them in; spreading a thick layer of -vine leaves over them. Fill up the kettle with cold water, and hang it -over a slow fire early in the morning; simmer them slowly, but do not -allow them to boil. When they are quite yellow, take them out, peel off -the skin with a penknife, and extract the cores very neatly. Put them -again into the kettle with fresh vine leaves and fresh water, and hang -them again over a slow fire to simmer, but not to boil. When they have -remained long enough in the second vine leaves to become green, take -them out, weigh them, and allow a pound and a half of loaf-sugar to -each pound of crab apples. Then after the kettle has been well washed -and wiped, put them into it with a thick layer of sugar between each -layer of apples, and about half a pint of water, for each pound and a -half of sugar. You may add the juice and yellow peel of some lemons. -Boil them gently till they are quite clear and tender throughout. Skim -them well, and keep the kettle covered when you are not skimming. When -done, spread them on large dishes to cool, and then tie them up in -glass jars with brandy papers. - - -TO PRESERVE RED CRAB APPLES.--Take red or Siberian crab apples when -they are quite ripe and the seeds are black. Wash and wipe them, and -put them into a kettle with sufficient water to cover them. Simmer them -very slowly till you find that the skin will come off easily. Then -take them out and peel and core them; extract the cores carefully with -a small knife, so as not to break the apples. Then weigh them, and -to every pound of crab apples allow a pound and a half of loaf-sugar -and a half pint of water. Put the sugar and water into a preserving -kettle, and when they are melted together, set it over the fire and -let it boil. After skimming it once, put in the crab apples, adding a -little cochineal powder rubbed with a knife into a very small quantity -of white brandy till it has dissolved. This will greatly improve the -colour of the apples. Cover them and let them boil till clear and -tender, skimming the syrup when necessary. Then spread them out on -dishes, and when they are cold, put them into glass jars and pour the -syrup over them. - -The flavour will be greatly improved by boiling with them in the -syrup, a due proportion of lemon-juice and the peel of the lemons pared -thin so as to have the yellow part only. If you use lemon-juice put a -smaller quantity of water to the sugar. Allow one large lemon or two -smaller ones to two pounds of crab apples. - -If you find that after they have been kept awhile, the syrup inclines -to become dry or candied, give it another boil with the crab apples in -it, adding a tea-cup full of water to about three or four pounds of the -sweetmeat. - - -TO PRESERVE GREEN GAGES. - -Take large fine green gages that are all perfectly ripe. Weigh them, -and to each pound of fruit allow a pound and a half of loaf-sugar. Put -a layer of fresh vine leaves at the bottom of a porcelain preserving -kettle, place on it a layer of gages, then cover them with a layer of -vine leaves, and so on alternately, finishing with a layer of leaves -at the top. Fill up the kettle with hard water, and set it over a slow -fire. When the gages rise to the top, take them out and peel them, -putting them on a sieve as you do so. Then replace them in the kettle -with fresh vine leaves and water; cover them very closely, so that no -steam can escape, and hang them up at some distance above the fire to -green slowly for six hours. They should be warm all the time, but must -not boil. When they are a fine green, take them carefully out, spread -them on a hair sieve to drain, and make a syrup of the sugar, allowing -a half pint of water to each pound and a half of sugar. When it has -boiled and been skimmed, put in the green gages and boil them gently -for a quarter of an hour. Then take them out and spread them to cool. -Next day boil them in the same syrup for another quarter of an hour. -When cold, put them into glass jars with the syrup, and tie them up -with brandy paper. - -You may green these, or any other sweetmeats, by substituting for the -vine-leaves, layers of the fresh green husks that inclose the ears of -young indian corn. - - -TO PRESERVE PLUMS.--Take fine ripe plums: weigh them, and to each -pound allow a pound and a half of loaf-sugar. Put them into a pan, and -scald them in boiling water to make the skins come off easily. Peel -them, and throw them as you do so into a large china pitcher. Let them -set for an hour or two, and then take them out, saving all the juice -that has exuded from them while in the pitcher. Spread the plums out -on large dishes, and cover them with half the sugar you have allotted -to them, (it must be previously powdered,) and let them lie in it all -night. Next morning pour the juice out of the pitcher into a porcelain -preserving kettle, add the last half of the sugar to it, and let it -melt over the fire. When it has boiled skim it, and then put in the -plums. Boil them over a moderate fire, for about half an hour. Then -take them out one by one with a spoon, and spread them on large dishes -to cool. If the syrup is not sufficiently thick and clear, boil and -skim it a little longer till it is. Put the plums into glass jars and -pour the syrup warm over them. - -The flavour will be much improved by boiling in the syrup with the -fruit a handful or more of the kernels of plums, blanched in scalding -water and broken in half. Take the kernels out of the syrup before you -pour it into the jars. - -You may preserve plums whole, without peeling, by pricking them deeply -at each end with a large needle. - -Green gages and damsons may be preserved according to this receipt. - - -PLUMS FOR COMMON USE.--Take fine ripe plums, and cut them in half. -Extract all the stones, and spread out the plums on large dishes. Set -the dishes on the sunny roof of a porch or shed, and let the plums have -the full benefit of the sun for three or four days, taking them in as -soon as it is off, or if the sky becomes cloudy. This will half dry -them. Then pack them closely in stone jars with a thick layer of the -best brown sugar between every layer of plums; putting plenty of sugar -at the bottom and top of the jars. Cover them closely, and set them -away in a dry place. - -If they have been properly managed, they will keep a year; and are very -good for pies and other purposes, in the winter and spring. - -Peaches may be prepared for keeping in the same manner. - - -EGG PLUMS WHOLE.--Take large egg plums that are all quite ripe, and -prick them all over with a small silver fork. Leave on the stems. -To four pounds of plums allow four pounds and a half of loaf-sugar, -broken small or powdered. Put the plums and sugar into a preserving -kettle, and pour in one quart of clear hard water. Hang the kettle over -a moderate fire, and boil and skim it. As soon as the skin begins to -crack or shrivel, take out the plums one at a time, (leaving the syrup -on the fire,) and spread them on large dishes to cool. Place them in -the open air, and as soon as they are cool enough to be touched with -your fingers, smooth the skin down where it is broken or ruffled. When -quite cold, return them to the syrup, (which in the mean time must have -been kept slowly simmering,) and boil the plums again till they are -quite clear, but not till they break. Put them warm into large glass or -queen's-ware jars, and pour the syrup over them. - - -TO PRESERVE PEARS. - -Take large fine juicy pears that are all perfectly ripe, and pare them -smoothly and thin; leaving on the stems, but cutting out the black top -at the blossom end of the fruit. As you pare them, lay them in a pan -of cold water. Make a thin syrup, allowing a quart of water to a pound -of loaf-sugar. Simmer the pears in it for about half an hour. Then put -them into a tureen, and let them lie in the syrup for two days. There -must be syrup enough to cover them well. After two days, drain the -syrup from the pears, and add to it more sugar, in the proportion of -a pound to each pint of the thin syrup. Stir in a very little beaten -white of egg, (not more than one white to three or four pounds of -sugar,) add some fresh lemon-peel pared thin, and set the syrup over -a brisk fire. Boil it for ten minutes, and skim it well. Then add -sufficient lemon-juice to flavour it; and put in the pears. Simmer them -in the strong syrup till they are quite transparent. Then take them -out, spread them to cool, and stick a clove in the blossom end of each. -Put them into glass jars; and having kept the syrup warm over the fire -while the pears were cooling, pour it over them. - -If you wish to have them red, add a little powdered cochineal to the -strong syrup when you put in your pears. - - -BAKED PEARS.--The best for baking are the large late ones, commonly -called pound pears. Pare them, cut them in half, and take out the -cores. Lay them in a deep white dish, with a thin slip of fresh -lemon-peel in the place from which each core was taken. Sprinkle them -with sugar, and strew some whole cloves or some powdered cinnamon among -them. Pour into the dish some port wine. To a dozen large pears you -may allow one pound of sugar, and a pint of wine. Cover the dish with a -large sheet of brown paper tied on; set it in a moderate oven, and let -them bake till tender all through, which you may ascertain by sticking -a broom twig through them. They will be done in about an hour, or they -may probably require more time; but you must not let them remain long -enough in the oven to break or fall to pieces. When cool, put them up -in a stone jar. In cold weather they will keep a week. - -To bake smaller pears, pare them, but leave on the stems, and do not -core them. Put them into a deep dish with fresh lemon or orange-peel; -throw on them some brown sugar or molasses; pour in at the bottom a -little water to keep them from burning; and bake them till tender -throughout. - - -TO PRESERVE GOOSEBERRIES. - -The best way of preserving gooseberries is with jelly. They should -be full grown but green. Take six quarts of gooseberries, and select -three quarts of the largest and finest to preserve whole, reserving the -others for the jelly. Put the whole ones into a pan with sufficient -water to cover them, and simmer them slowly till they begin to be -tender; but do not keep them on the fire till they are likely to burst. -Take them out carefully with a perforated skimmer to drain the warm -water from them, and lay them directly in a pan of cold water. Put -those that you intend for the jelly into a stew-pan, allowing to each -quart of gooseberries half a pint of water. Boil them fast till they -go all to pieces, and stir and mash them with a spoon. Then put them -into a jelly-bag that has been first dipped in hot water, and squeeze -through it all the juice. Measure the juice, and to each pint allow a -pound and a half of loaf-sugar. Break up the sugar, and put it into a -preserving kettle; pour the juice over it, and let it stand to melt, -stirring it frequently. When it has all dissolved, set it over the -fire, put the gooseberries into it, and let them boil twenty minutes, -or till they are quite clear, and till the jelly is thick and congeals -in the spoon when you hold it in the air. If the gooseberries seem -likely to break, take them out carefully, and let the jelly boil by -itself till it is finished. When all is done, put up the gooseberries -and the jelly together in glass jars. - -Strawberries, raspberries, grapes, currants or any small fruit may in a -similar manner be preserved in jelly. - - -TO STEW GOOSEBERRIES.--Top and tail them. Pour some boiling water on -the gooseberries, cover them up, and let them set about half an hour, -or till the skin is quite tender, but not till it bursts, as that will -make the juice run out into the water. Then pour off the water, and -mix with the gooseberries an equal quantity of sugar. Put them into -a porcelain stew-pan or skillet, and set it on hot coals, or on a -charcoal furnace. In a few minutes you may begin to mash them against -the side of the pan with a wooden spoon. Let them stew about half an -hour, stirring them frequently. They must be quite cold before they are -used for any thing. - - -GOOSEBERRY FOOL.--Having stewed two quarts of gooseberries in the above -manner, stir them as soon as they are cold into a quart of rich boiling -milk. Grate in a nutmeg, and covering the pan, let the gooseberries -simmer in the milk for five minutes. Then stir in the beaten yolks of -two or three eggs, and immediately remove it from the fire. Keep on the -cover a few minutes longer; then turn out the mixture into a deep dish -or a glass bowl, and set it away to get cold, before it goes to table. -Eat it with sponge-cake. It will probably require additional sugar, -stirred in at the last. - -Gooseberries prepared in this manner make a very good pudding, with the -addition of a little grated bread. Use both whites and yolks of the -eggs. Stir the mixture well, and bake it in a deep dish. Eat it cold, -with sugar grated over it. - - -TO BOTTLE GOOSEBERRIES.--For this purpose the gooseberries must be -large and full grown, but quite green. Top and tail them, and put them -into wide-mouthed bottles as far up as the beginning of the neck. Cover -the bottom of a large boiler or kettle with saw-dust or straw. Stand -the bottles of gooseberries (slightly corked) upright in the boiler, -and pour round them cold water to each, as far up as the fruit. Put a -brisk fire under the boiler, and when the water boils up, instantly -take out the bottles and fill them up to the mouth with boiling water, -which you must have ready in a tea-kettle. Cork them again slightly, -and when quite cold put in the corks very tight and seal them. Lay the -bottles on their sides in a box of dry sand, and turn them every day -for four or five weeks. If properly managed, the gooseberries will keep -a year, and may be used at any time, by stewing them with sugar. - -You may bottle damsons in the same manner; also grapes. - - -PRESERVED RASPBERRIES. - -Take a quantity of ripe raspberries, and set aside the half, selecting -for that purpose the largest and firmest. Then put the remainder into -your preserving pan, mash them, and set them over the fire. As soon -as they have come to a boil, take them out, let them cool, and then -squeeze them through a bag. - -While they are cooling, prepare your sugar, which must be fine loaf. -Allow a pound of sugar to every quart of whole raspberries. Having -washed the kettle clean, put the sugar into it, allowing half a pint -of cold water to two pounds of sugar. When it has melted in the water, -put it on the fire, and boil it till the scum ceases to rise, and it -is a thick syrup; taking care to skim it well. Then put in the whole -raspberries, and boil them rapidly a few minutes, but not long enough -to cause them to burst. Take them out with a skimmer full of holes, -and spread them on a large dish to cool. Then mix with the syrup the -juice of those you boiled first, and let it boil about ten or fifteen -minutes. Lastly, put in the whole fruit, and give it one more boil, -seeing that it does not break. - -Put it warm into glass jars or tumblers, and when quite cold cover it -closely with paper dipped in brandy, tying another paper tightly over -it. - -Strawberries may be done in the same manner; blackberries also. - - -RASPBERRY JAM.--Take fine raspberries that are perfectly ripe. Weigh -them, and to each pound of fruit allow three quarters of a pound of -fine loaf-sugar. Mash the raspberries, and break up the sugar. Then mix -them together, and put them into a preserving kettle over a good fire. -Stir them frequently and skim them. The jam will be done in half an -hour. Put it warm into glasses, and lay on the top a white paper cut -exactly to fit the inside, and dipped in brandy. Then tie on another -cover of very thick white paper. - -Make blackberry jam in the same manner. - - -TO PRESERVE CRANBERRIES.--The cranberries must be large and ripe. Wash -them, and to six quarts of cranberries allow nine pounds of the best -loaf sugar. Take three quarts of the cranberries, and put them into a -stew-pan with a pint and a half of water. Cover the pan, and boil or -stew them till they are all to pieces. Then squeeze the juice through a -jelly-bag. Put the sugar into a preserving kettle, pour the cranberry -juice over it and let it stand till it is all melted, stirring it -up frequently. Then place the kettle over the fire, and put in the -remaining three quarts of whole cranberries. Let them boil till they -are tender, clear, and of a bright colour, skimming them frequently. -When done, put them warm into jars with the syrup, which should be like -a thick jelly. - - -RED CURRANT JELLY.--The currants should be perfectly ripe and gathered -on a dry day. Strip them from the stalks, and put them into a stone -jar. Cover the jar, and set it up to the neck in a kettle of boiling -water. Keep the water boiling round the jar till the currants are all -broken, stirring them up occasionally. Then put them into a jelly-bag, -and squeeze out all the juice. To each pint of juice allow a pound -and a quarter of the best loaf-sugar. Put the sugar into a porcelain -kettle, pour the juice over it, and stir it frequently till it is all -melted. Then set the kettle over a moderate fire, and let it boil -twenty minutes, or till you find that the jelly congeals in the spoon -when you hold it in the air; skim it carefully all the time. When the -jelly is done, pour it warm into tumblers, and cover each with two -rounds of white tissue paper, cut to fit exactly the inside of the -glass. - -Jelly of gooseberries, plums, raspberries, strawberries, barberries, -blackberries, grapes, and other small fruit may all be made in this -manner. - - -WHITE CURRANT JELLY.--The currants should be quite ripe, and gathered -on a dry day. Having stripped them from the stalks, put them into a -close stone jar, and set it in a kettle of boiling water. When all the -currants are broken, take them out and strain them through a linen -cloth. To each pint of juice allow a pound and a quarter of the best -double refined loaf-sugar; break it small, and put it into a porcelain -preserving pan with barely sufficient water to melt it; not quite half -a pint to a pound and a quarter of sugar; it must be either clear -spring water or river water filtered. Stir up the sugar while it is -dissolving, and when all is melted, put it over a brisk fire, and boil -and skim it till clear and thick. When the scum ceases to rise, put in -the white currant juice and boil it fast for ten minutes. Then put it -warm into tumblers, and when it is cold, cover it with double white -tissue paper. - -In making this jelly, use only a silver spoon, and carefully observe -all the above precautions, that it may be transparent and delicate. -If it is not quite clear and bright when done boiling, you may run it -again through a jelly-bag. - -White raspberry jelly may be prepared in the same manner. A very nice -sweetmeat is made of white raspberries preserved whole, by putting them -in white currant jelly during the ten minutes that you are boiling the -juice with the syrup. You may also preserve red raspberries whole, by -boiling them in red currant jelly. - - -BLACK CURRANT JELLY.--Take large ripe black currants; strip them from -the stalks, and mash them with the back of a ladle. Then put them -into a preserving kettle with a tumbler of water to each quart of -currants; cover it closely, set it over a moderate fire, and when the -currants have come to a boil, take them out, and squeeze them through -a jelly-bag. To each pint of juice you may allow about a pound of -loaf-sugar, and (having washed the preserving kettle perfectly clean) -put in the sugar with the juice; stir them together till well mixed and -dissolved, and then boil it not longer than ten minutes; as the juice -of black currants being very thick will come to a jelly very soon, and -if boiled too long will be tough and ropy. - -Black currant jelly is excellent for sore throats; and if eaten freely -on the first symptoms of the disease, will frequently check it without -any other remedy. It would be well for all families to keep it in the -house. - - -GRAPE JELLY.--Take ripe juicy grapes, pick them from the stems; put -them into a large earthen pan, and mash them with the back of a wooden -ladle, or with a potato beetle. Put them into a kettle, (without any -water,) cover them closely, and let them boil for a quarter of an -hour; stirring them up occasionally from the bottom. Then squeeze -them through a jelly-bag, and to each pint of juice allow a pound of -loaf-sugar. Dissolve the sugar in the grape juice; then put it over a -quick fire in a preserving kettle, and boil and skim it twenty minutes. -When it is a clear thick jelly, take it off, put it warm into tumblers, -and cover them with double tissue paper cut to fit the inside. - -In the same manner you may make an excellent jelly for common use, of -ripe fox grapes and the best brown sugar; mixing with the sugar before -it goes on the fire, a little beaten white of egg; allowing two whites -to two pounds of sugar. - - -BRANDY GRAPES.--Take some large close bunches of fine grapes, (they -must be quite ripe,) and allow to each bunch a quarter of a pound of -bruised sugar candy. Put the grapes and the sugar candy into large -jars, (about two-thirds full,) and fill them up with French brandy. Tie -them up closely, and keep them in a dry place. Morella cherries may be -done in the same manner. - -Foreign grapes are kept in bunches, laid lightly in earthen jars of dry -saw-dust. - - -TO KEEP WILD GRAPES.--Gather the small black wild grapes late in the -season, after they have been ripened by a frost. Pick them from the -stems, and put them into stone jars, (two-thirds full,) with layers of -brown sugar, and fill them up with cold molasses. They will keep all -winter; and they make good common pies. If they incline to ferment in -the jars, give them a boil with additional sugar. - - -TO PRESERVE STRAWBERRIES. - -Strawberries for preserving should be large and ripe. They will keep -best if gathered in dry weather, when there has been no rain for at -least two days. Having hulled, or picked off the green, select the -largest and firmest, and spread them out separately on flat dishes; -having first weighed them, and allowed to each pound of strawberries a -pound of powdered loaf-sugar. Sift half the sugar over them. Then take -the inferior strawberries that were left, and those that are over-ripe; -mix with them an equal quantity of powdered sugar, and mash them. Put -them into a basin covered with a plate, and set them over the fire in -a pan of boiling water, till they become a thick juice; then strain -it through a bag, and mix with it the other half of the sugar that -you have allotted to the strawberries, which are to be done whole. Put -it into a porcelain kettle, and boil and skim it till the scum ceases -to rise; then put in the whole strawberries with the sugar in which -they have been lying, and all the juice that may have exuded from -them. Set them over the fire in the syrup, just long enough to heat -them a little; and in a few minutes take them out, one by one, with -a tea-spoon, and spread them on dishes to cool; not allowing them to -touch each other. Then take off what scum may arise from the additional -sugar. Repeat this several times, taking out the strawberries and -cooling them till they become quite clear. They must not be allowed to -boil; and if they seem likely to break, they should be instantly and -finally taken from the fire. When quite cold, put them with the syrup -into tumblers, or into white queen's-ware pots. If intended to keep a -long time it will be well to put at the top a layer of apple jelly. - - -TO PRESERVE CHERRIES. - -Take large ripe morella cherries; weigh them, and to each pound allow -a pound of loaf-sugar. Stone the cherries, (opening them with a sharp -quill,) and save the juice that comes from them in the process. As you -stone them, throw them into a large pan or tureen, and strew about -half the sugar over them, and let them lie in it an hour or two after -they are all stoned. Then put them into a preserving kettle with the -remainder of the sugar, and boil and skim them till the fruit is clear -and the syrup thick. - - -CITRON MELON SLICES.--Take some fine citron melons; pare, core, and -cut them into long broad slices. Weigh them, and to every six pounds -of melon allow six pounds of fine loaf-sugar; and the juice and yellow -rind (pared off very thin) of four lemons; also, half a pound of race -(root) ginger. Put the slices of melon into a preserving-kettle; cover -them with strong alum water, and boil them half an hour, or longer, -till they are quite clear and tender. Then drain them, lay them in a -broad vessel of cold water, cover them and let them stand all night. -Next morning, tie up the race ginger in a piece of thin muslin, and -boil it in three pints of clear spring or pump water, till the water -is highly flavoured. Having broken up the sugar, put it into a clean -preserving-kettle, and pour the ginger water over it. When the sugar is -all melted, set it over the fire, add the lemon parings, and boil and -skim it, till no more scum rises. Then take out the lemon peel, stir in -the juice, and put in the citron slices. Boil them in the syrup till -they are transparent and soft, but not till they break. When done, put -the citron slices and syrup into a large tureen, set it in a dry, cool, -dark place, and leave it uncovered for two or three days. Then put the -slices carefully into wide-mouthed glass jars, and gently pour in the -syrup. Lay inside the top of each jar a double white tissue paper cut -exactly to fit, and close the jars carefully with corks and cement. -This will be found a delicious sweetmeat. - - -CHERRY JELLY.--Take fine juicy red cherries, and stone them. Save half -the stones, crack them, and extract the kernels. Put the cherries and -the kernels into a preserving kettle over a slow fire, and let them -boil gently in their juice for half an hour. Then transfer them to a -jelly-bag, and squeeze out the juice. Measure it, and to each pint -allow a pound of fine loaf-sugar. Dissolve the sugar in the juice, -and then boil and skim it for twenty or thirty minutes. Put it up in -tumblers covered with tissue paper. - - -CHERRY JAM.--To each pound of cherries allow three quarters of a pound -of the best white sugar. Stone them, and as you do so throw the sugar -gradually into the pan with them. Cover them and let them set all -night. Next day, boil them slowly till the cherries and sugar form a -thick smooth mass. Put it up in queen's-ware jars. - - -TO DRY CHERRIES.--Choose the finest and largest red cherries for this -purpose. Stone them, and spread them on large dishes in the sun, till -they become quite dry, taking them in as soon as the sun is off, or if -the sky becomes cloudy. Put them up in stone jars, strewing among them -some of the best brown sugar. - -The common practice of drying cherries with the stones in, (to save -trouble,) renders them so inconvenient to eat, that they are of little -use, when done in that manner. - -With the stones extracted, dried cherries will be found very good for -common pies. - - -BARBERRY JELLY.--Take ripe barberries, and having stripped them from -the stalks, mash them, and boil them in their juice for a quarter of -an hour. Then squeeze them through a bag; allow to each pint of juice, -a pound of loaf-sugar; and having melted the sugar in the juice, boil -them together twenty or twenty-five minutes, skimming carefully. Put it -up in tumblers with tissue paper. - - -FROSTED FRUIT.--Take large ripe cherries, plums, apricots, or grapes, -and cut off half the stalk. Have ready in one dish some beaten white of -egg, and in another some fine loaf-sugar, powdered and sifted. Dip the -fruit first into the white of egg, and then roll it one by one in the -powdered sugar. Lay a sheet of white paper on the bottom of a reversed -sieve, set it on a stove or in some other warm place, and spread the -fruit on the paper till the icing is hardened. - - -PEACH LEATHER.--To six pounds of ripe peaches, (pared and quartered,) -allow three pounds of the best brown sugar. Mix them together, and put -them into a preserving kettle, with barely water enough to keep them -from burning. Pound and mash them a while with a wooden beetle. Then -boil and skim them for three hours or more, stirring them nearly all -the time. When done, spread them thinly on large dishes, and set them -in the sun for three or four days. Finish the drying by loosening the -peach leather on the dishes, and setting them in the oven after the -bread is taken out, letting them remain till the oven is cold. Roll up -the peach leather and put it away in a box. - -Apple leather may be made in the same manner. - - -RHUBARB JAM,--Peel the rhubarb stalks and cut them into small square -pieces. Then weigh them, and to each pound allow three quarters of -a pound of powdered loaf-sugar. Put the sugar and the rhubarb into -a large, deep, white pan, in alternate layers, the top layer to be -of sugar--cover it, and let it stand all night. In the morning, put -it into a preserving kettle, and boil it slowly till the whole is -dissolved into a thick mass, stirring it frequently, and skimming it -before every stirring. Put it warm into glass jars, and tie it up with -brandy paper. - - - - -PASTRY, PUDDINGS, ETC. - - -THE BEST PLAIN PASTE. - -All paste should be made in a very cool place, as heat renders it -heavy. It is far more difficult to get it light in summer than in -winter. A marble slab is much better to roll it on than a paste-board. -It will be improved in lightness by washing the butter in very cold -water, and squeezing and pressing out all the salt, as salt is -injurious to paste. In New York and in the Eastern states, it is -customary, in the dairies, to put more salt in what is called fresh -butter, than in New Jersey, Pennsylvania, and Delaware. This butter, -therefore, should always undergo the process of washing and squeezing -before it is used for pastry or cakes. None but the very best butter -should be taken for those purposes; as any unpleasant taste is always -increased by baking. Potted butter never makes good paste. As pastry -is by no means an article of absolute necessity, it is better not to -have it at all, than to make it badly, and of inferior ingredients; few -things being more unwholesome than hard, heavy dough. The flour for -paste should always be superfine. - -You may bake paste in deep dishes or in soup plates. For shells that -are to be baked empty, and afterwards filled with stewed fruit or -sweetmeats, deep plates of block tin with broad edges are best. If you -use patty-pans, the more flat they are the better. Paste always rises -higher and is more perfectly light and flaky, when unconfined at the -sides while baking. That it may be easily taken out, the dishes or tins -should be well buttered. - -To make a nice plain paste,--sift three pints of superfine flour, by -rubbing it through a sieve into a deep pan. Divide a pound of fresh -butter into four quarters. Cut up one quarter into the flour, and rub -it fine with your hands. Mix in, gradually, as much cold water as -will make a tolerably stiff dough, and then knead it slightly. Use -as little water as possible or the paste will be tough. Sprinkle a -little flour on your paste-board, lay the lump of dough upon it, and -knead it a very short time. Flour it, and roll it out into a very thin -sheet, always rolling from you. Flour your rolling-pin to prevent its -sticking. Take a second quarter of the butter, and with your thumb, -spread it all over the sheet of paste. If your hand is warm, use a -knife instead of your thumb; for if the butter oils, the paste will be -heavy. When you have put on the layer of butter, sprinkle it with a -very little flour, and with your hands roll up the paste as you would a -sheet of paper. Then flatten it with a rolling-pin, and roll it out a -second time into a thin sheet. Cover it with another layer of butter, -as before, and again roll it up into a scroll. Flatten it again, put -on the last layer of butter, flour it slightly, and again roll up the -sheet. Then cut the scroll into as many pieces as you want sheets for -your dishes or patty-pans. Roll out each piece almost an inch thick. -Flour your dishes, lay the paste lightly on them, notch the edges, and -bake it a light brown. The oven must be moderate. If it is too hot, -the paste will bake before it has risen sufficiently. If too cold, it -will scarcely rise at all, and will be white and clammy. When you begin -to make paste in this manner, do not quit it till it is ready for the -oven. It must always be baked in a close oven where no air can reach it. - -The best rolling-pins, are those that are straight, and as thick at -the ends as in the middle. They should be held by the handles, and -the longer the handles the more convenient. The common rolling-pins -that decrease in size towards the ends, are much less effective, and -more tedious, as they can roll so little at a time; the extremities not -pressing on the dough at all. - -All pastry is best when fresh. After the first day it loses much of its -lightness, and is therefore more unwholesome. - - -COMMON PIE CRUST.--Sift two quarts of superfine flour into a pan. -Divide one pound of fresh butter into two equal parts, and cut up one -half in the flour, rubbing it fine. Mix it with a very little cold -water, and make it into a round lump. Knead it a little. Then flour -your paste-board, and roll the dough out into a large thin sheet. -Spread it all over with the remainder of the butter. Flour it, fold -it up, and roll it out again. Then fold it again, or roll it into a -scroll. Cut it into as many pieces as you want sheets of paste, and -roll each not quite an inch thick. Butter your pie-dish. - -This paste will do for family use, when covered pies are wanted. Also -for apple dumplings, pot-pies, &c.; though all boiled paste is best -when made of suet instead of butter. Short cakes may be made of this, -cut out with the edge of a tumbler. It should always be eaten fresh. - - -SUET PASTE.--Having removed the skin and stringy fibres from a pound of -beef suet, chop it as fine as possible. Sift two quarts of flour into -a deep pan, and rub into it one half of the suet. Make it into a round -lump of dough, with cold water, and then knead it a little. Lay the -dough on your paste-board, roll it out very thin, and cover it with the -remaining half of the suet. Flour it, roll it out thin again, and then -roll it into a scroll. Cut it into as many pieces as you want sheets of -paste, and roll them out half an inch thick. - -Suet paste should always be boiled. It is good for plain puddings that -are made of apples, gooseberries, blackberries or other fruit; and for -dumplings. If you use it for pot-pie, roll it the last time rather -thicker than if wanted for any other purpose. If properly made, it -will be light and flaky, and the suet imperceptible. If the suet is -minced very fine, and thoroughly incorporated with the flour, not the -slightest lump will appear when the paste comes to table. - -The suet must not be melted before it is used; but merely minced as -fine as possible and mixed cold with the flour. - -If for dumplings to eat with boiled mutton, the dough must be rolled -out thick, and cut out of the size you want them, with a tin, or with -the edge of a cup or tumbler. - - -DRIPPING PASTE.--To a pound of fresh beef-dripping, that has been -nicely clarified, allow two pounds and a quarter of flour. Put the -flour into a large pan, and mix the dripping with it, rubbing it into -the flour with your hands till it is thoroughly incorporated. Then make -it into a stiff dough with a little cold water, and roll it out twice. -This may be used for common meat pies. - - -LARD PASTE.--Lard for paste should never be used without an equal -quantity of butter. Take half a pound of nice lard, and half a pound -of fresh butter; rub them together into two pounds and a quarter of -flour, and mix it with a little cold water to a stiff dough. Roll it -out twice. Use it for common pies. Lard should always be kept in tin. - - -POTATO PASTE.--To a pint and a half of flour, allow fourteen large -potatoes. Boil the potatoes till they are thoroughly done throughout. -Then peel, and mash them very fine. Rub them through a cullender. - -Having sifted the flour into a pan, add the potatoes gradually; rubbing -them well into the flour with your hands. Mix in sufficient cold water -to make a stiff dough. Roll it out evenly, and you may use it for apple -dumplings, boiled apple pudding, beef-steak pudding, &c. - -Potato paste must be sent to table quite hot; as soon as it cools it -becomes tough and heavy. It is unfit for baking; and even when boiled -is less light than suet paste. - - -FINE PUFF PASTE.--To every pound of the best fresh butter allow a -pound or a quart of superfine flour. Sift the flour into a deep pan, -and then sift on a plate some additional flour to use for sprinkling -and rolling. Wash the butter through two cold waters; squeezing out -all the salt, and whatever milk may remain in it; and then make it up -with your hands into a round lump, and put it in ice till you are ready -to use it. Then divide the butter into four equal parts. Cut up one -of the quarters into the pan of flour; and divide the remaining three -quarters into six pieces,[E] cutting each quarter in half. Mix with a -knife the flour and butter that is in the pan, adding by degrees a very -little cold water till you have made it into a lump of stiff dough. -Then sprinkle some flour on the paste-board, (you should have a marble -slab,) take the dough from the pan by lifting it out with the knife, -lay it on the board, and flouring your rolling-pin, roll out the paste -into a large thin sheet. Then with the knife, put all over it, at -equal distances, one of the six pieces of butter divided into small -bits. Fold up the sheet of paste, flour it, roll it out again, and -add in the same manner another of the portions of butter. Repeat this -process till the butter is all in. Then fold it once more, lay it on a -plate, and set it in a cool place till you are ready to use it. Then -divide it into as many pieces as you want sheets of paste; roll out -each sheet, and put them into buttered plates or patty-pans. In using -the rolling-pin, observe always to roll from you. Bake the paste in a -moderate oven, but rather quick than slow. No air must be admitted to -it while baking. - -The edges of paste should always be notched before it goes into the -oven. For this purpose, use a sharp penknife, dipping it frequently in -flour as it becomes sticky. The notches should be even and regular. If -you do them imperfectly at first, they cannot be mended by sticking on -additional bits of paste; as, when baked, every patch will be doubly -conspicuous. There are various ways of notching; one of the neatest is -to fold over one corner of each notch; or you may arrange the notches -to stand upright and lie flat, alternately, all round the edge. They -should be made small and regular. You may form the edge into leaves -with the little tin cutters made for the purpose. - -If the above directions for puff paste are carefully followed, and if -it is not spoiled in baking, it will rise to a great thickness and -appear in flakes or leaves according to the number of times you have -put in the butter. - -It should be eaten the day it is baked. - - -FOOTNOTES: - -[E] Or into nine; and roll it in that number of times. - - -SWEET PASTE.--Sift a pound and a quarter of the finest flour, and three -ounces of powdered loaf-sugar into a deep dish. Cut up in it one pound -of the best fresh butter, and rub it fine with your hands. Make a hole -in the middle, pour in the yolks of two beaten eggs, and mix them with -the flour, &c. Then wet the whole to a stiff paste with half a pint of -rich milk. Knead it well, and roll it out. - -This paste is intended for tarts of the finest sweetmeats. If used as -shells, they should be baked empty, and filled when cool. If made into -covered tarts, they may be iced all over, in the manner of cakes, with -beaten white of egg and powdered loaf-sugar. To make puffs of it, roll -it out and cut it into round pieces with the edge of a large tumbler, -or with a tin cutter. Lay the sweetmeat on one half of the paste, fold -the other over it in the form of a half-moon, and unite the edges by -notching them together. Bake them in a brisk oven, and when cool, send -them to table handsomely arranged, several on a dish. - -Sweet paste is rarely used except for very handsome entertainments. You -may add some rose water in mixing it. - - -SHELLS.--Shells of paste are made of one sheet each, rolled out in a -circular form, and spread over the bottom, sides, and edges of buttered -dishes or patty-pans, and baked empty; to be filled, when cool, with -stewed fruit, (which for this purpose should be always cold,) or with -sweetmeats. They should be made either of fine puff paste, or of the -best plain paste, or of sweet paste. They are generally rolled out -rather thick, and will require about half an hour to bake. The oven -should be rather quick, and of equal heat throughout; if hotter in one -part than in another, the paste will draw to one side, and be warped -and disfigured. The shells should be baked of a light brown. When cool, -they mast be taken out of the dishes on which they were baked, and -transferred to plates, and filled with the fruit. - -Shells of puff paste will rise best if baked on flat patty-pans, or tin -plates. When they are cool, pile the sweetmeats on them in a heap. - -The thicker and higher the paste rises, and the more it flakes in -layers or leaves, the finer it is considered. - -Baking paste as empty shells, prevents it from being moist or clammy at -the bottom. - -Tarts are small shells with fruit in them. - - -PIES.--Pies may be made with any sort of paste. It is a fault to roll -it out too thin; for if it has not sufficient substance, it will, when -baked, be dry and tasteless. For a pie, divide the paste into two -sheets; spread one of them over the bottom and sides of a deep dish -well buttered. Next put in the fruit or other ingredients, (heaping it -higher in the centre,) and then place the other sheet of paste on the -top as a lid or cover; pressing the edges closely down, and afterwards -crimping or notching them with a sharp small knife. - -In making pies of juicy fruit, it is well to put on the centre of the -under crust a common tea-cup, laying the fruit round it and over it. -The juice will collect under the cup, and not be liable to run out from -between the edges. There should be plenty of sugar strewed among the -fruit as you put it into the pie. - -Preserves should never be put into covered pies. The proper way is to -lay them in baked shells. - -All pies are best the day they are baked. If kept twenty-four hours the -paste falls and becomes comparatively hard, heavy, and unwholesome. If -the fruit is not ripe, it should be stewed, sweetened, and allowed to -get cold before it is put into the pie. If put in warm it will make the -paste heavy. With fruit pies always have a sugar dish on the table in -case they should not be found sweet enough. - - -STANDING PIES.--Cut up half a pound of butter, and put it into a -sauce-pan with three quarters of a pint of water; cover it, and set -it on hot coals. Have ready in a pan two pounds of sifted flour; make -a hole in the middle of it, pour in the melted butter as soon as it -boils, and then with a spoon gradually mix in the flour. When it is -well mixed, knead it with your hands into a stiff dough. Sprinkle your -paste-board with flour, lay the dough upon it, and continue to knead it -with your hands till it no longer sticks to them, and is quite light. -Then let it stand an hour to cool. Cut off pieces for the bottom and -top; roll them out thick, and roll out a long piece for the sides or -walls of the pie, which you must fix on the bottom so as to stand up -all round; cement them together with white of egg, pinching and closing -them firmly. Then put in the ingredients of your pie, (which should be -venison, game, or poultry,) and lay on the lid or top crust, pinching -the edges closely together. You may ornament the sides and top with -leaves or flowers of paste, shaped with a tin cutter, and notch or -scollop the edges handsomely. Before you set it in the oven glaze it -all over with white of egg. Bake it four hours. These pies are always -eaten cold, and in winter will keep two or three weeks, if the air is -carefully excluded from them; and they may be carried to a considerable -distance. - - -A PYRAMID OF TARTS.--Roll out a sufficient quantity of the best puff -paste, or sugar paste; and with oval or circular cutters, cut it out -into seven or eight pieces of different sizes; stamping the middle -of each with the cutter you intend using for the next. Bake them all -separately, and when they are cool, place them on a dish in a pyramid, -(gradually diminishing in size,) the largest piece at the bottom, and -the smallest at the top. Take various preserved fruits, and lay some -of the largest on the lower piece of paste; on the next place fruit -that is rather smaller; and so on till you finish at the top with the -smallest sweetmeats you have. The upper one may be not so large as a -half-dollar, containing only a single raspberry or strawberry. - -Notch all the edges handsomely. You may ornament the top or pinnacle of -the pyramid with a sprig of orange blossom or myrtle. - - -APPLE AND OTHER PIES. - -Take fine juicy acid apples; pare, core, and cut them into small -pieces. Have ready a deep dish that has been lined with paste. Fill it -with the apples; strewing among them layers of brown sugar, and adding -the rind of a lemon pared thin, and also the juice squeezed in, or -some essence of lemon. Put on another sheet of paste as a lid; close -the edges well, and notch them. Bake the pie in a moderate oven, about -three quarters of an hour. Eat it with cream and sugar, or with cold -boiled custard. - -If the pie is made of early green apples, they should first be stewed -with a very little water, and then plenty of sugar stirred in while -they are hot. - -What are called sweet apples are entirely unfit for cooking, as they -become tough and tasteless; and it is almost impossible to get them -sufficiently done. - -When you put stewed apples into baked shells, grate nutmeg over the -top. You may cover them with cream whipped to a stiff froth, and heaped -on them. - -Cranberries and gooseberries should be stewed, and sweetened before -they are put into paste; peaches cut in half or quartered, and the -stones removed. The stones of cherries and plums should also be -extracted. - -Raspberries or strawberries, mixed with cream and white sugar, may be -put raw into baked shells. - - -RHUBARB TARTS.--Take the young green stalks of the rhubarb plant, or -spring fruit as it is called in England; and having peeled off the -thin skin, cut the stalks into small pieces about an inch long, and -put them into a sauce-pan with plenty of brown sugar, and its own -juice. Cover it, and let it stew slowly till it is soft enough to mash -to a marmalade. Then set it away to cool. Have ready some fresh baked -shells; fill them with the stewed rhubarb, and grate white sugar over -the top. - -For covered pies, cut the rhubarb very small; mix a great deal of sugar -with it, and put it in raw. Bake the pies about three quarters of an -hour. - - -MINCE PIES. - -These pies are always made with covers, and should be eaten warm. If -baked the day before, heat them on the stove or before the fire. - -Mince-meat made early in the winter, and packed closely in stone jars, -will keep till spring, if it has a sufficiency of spice and liquor. -Whenever you take out any for use, pour some additional brandy into the -jar before you cover it again, and add some more sugar. No mince-meat, -however, will keep well unless all the ingredients are of the best -quality. The meat should always be boiled the day before you want to -chop it. - - -GOOD MINCE-MEAT.--Take a bullock's heart and boil it, or two pounds -of the lean of fresh beef. When it is quite cold, chop it very fine. -Chop three pounds of beef suet (first removing the skin and strings) -and six pounds of large juicy apples that have been pared and cored. -Then stone six pounds of the best raisins, (or take sultana raisins -that are without stones,) and chop them also. Wash and dry three pounds -of currants. Mix all together; adding to them the grated peel and the -juice of two or three large oranges, two table-spoonfuls of powdered -cinnamon, two powdered nutmegs, and three dozen powdered cloves, a -tea-spoonful of beaten mace, one pound of fine brown sugar, one quart -of Madeira wine, one pint of French brandy, and half a pound of citron -cut into large slips. Having thoroughly mixed the whole, put it into a -stone jar, and tie it up with brandy paper. - - -THE BEST MINCE-MEAT.--Take a large fresh tongue, rub it with a mixture, -in equal proportions, of salt, brown sugar, and powdered cloves. Cover -it, and let it lie two days, or at least twenty-four hours. Then boil -it two hours, and when it is cold, skin it, and mince it very fine. -Chop also three pounds of beef suet, six pounds of sultana raisins, and -six pounds of the best pippin apples that have been previously pared -and cored. Add three pounds of currants, picked, washed and dried; two -large table-spoonfuls of powdered cinnamon; the juice and grated rinds -of four large lemons; one pound of sweet almonds, one ounce of bitter -almonds, blanched and pounded in a mortar with half a pint of rose -water; also four powdered nutmegs; two dozen beaten cloves; and a dozen -blades of mace powdered. Add a pound of powdered white sugar, and a -pound of citron cut into slips. Mix all together, and moisten it with a -quart of Madeira, and a pint of brandy. Put it up closely in a stone -jar with brandy paper; and when you take any out, add some more sugar -and brandy; and chop some fresh apples. - -Bake this mince-meat in puff paste. - -You may reserve the citron to put in when you make the pies. Do not cut -the slips too small, or the taste will be almost imperceptible. - - -VERY PLAIN MINCE-MEAT.--Take a piece of fresh beef, consisting of about -two pounds of lean, and one pound of fat. Boil it, and when it is quite -cold, chop it fine. Or you may substitute cold roast beef. Pare and -core some fine juicy apples, cut them in pieces, weigh three pounds, -and chop them. Stone four pounds of raisins, and chop them also. Add -a large table-spoonful of powdered cloves, and the same quantity of -powdered cinnamon. Also a pound of brown sugar. Mix all thoroughly, -moistening it with a quart of bottled or sweet cider. You may add the -grated peel and the juice of an orange. - -Bake it in good common paste. - -This mince-meat will do very well for children or for family use, but -is too plain to be set before a guest. Neither will it keep so long as -that which is richer and more highly seasoned. It is best to make no -more of it at once than you have immediate occasion for. - - -MINCE-MEAT FOR LENT.--Boil a dozen eggs quite hard, and chop the -yolks very fine. Chop also a dozen pippins, and two pounds of sultana -raisins. Add two pounds of currants, a pound of sugar, a table-spoonful -of powdered cinnamon, a tea-spoonful of beaten mace, three powdered -nutmegs, the juice and grated peel of three large lemons, and half a -pound of citron cut in large strips. Mix these ingredients thoroughly, -and moisten the whole with a pint of white wine, half a pint of -rose-water, and half a pint of brandy. Bake it in very nice paste. - -These mince pies may be eaten by persons who refrain from meat in Lent. - - -ORANGE PUDDING. - -Grate the yellow part of the rind, and squeeze the juice of two large, -smooth, deep-coloured oranges. Stir together to a cream, half a -pound of butter, and half a pound of powdered white sugar, and add a -wine-glass of mixed wine and brandy. Beat very light six eggs, and stir -then gradually into the mixture. Put it into a buttered dish with a -broad edge, round which lay a border of puff-paste neatly notched. Bake -it half an hour, and when cool grate white sugar over it. - -Send it to table quite cold. - - -LEMON PUDDING.--May be made precisely in the same manner as the above; -substituting lemons for oranges. - - -QUINCE PUDDING.--Take six large ripe quinces; pare them, and cut out -all the blemishes. Then scrape them to a pulp, and mix the pulp with -half a pint of cream, and half a pound of powdered sugar, stirring them -together very hard. Beat the yolks of seven eggs, (omitting all the -whites except two,) and stir them gradually into the mixture, adding -two wine glasses of rose water. Stir the whole well together, and bake -it in a buttered dish three quarters of an hour. Grate sugar over it -when cold. - -If you cannot obtain cream, you may substitute a quarter of a pound of -fresh butter stirred with the sugar and quince. - -A baked apple pudding may be made in the same manner. - - -ALMOND PUDDING.--Take half a pound of shelled sweet almonds, and three -ounces of shelled bitter almonds, or peach-kernels. Scald and peel -them; throwing them, as they are peeled, into cold water. Then pound -them one at a time in a marble mortar, adding to each a few drops of -rose water; otherwise they will be heavy and oily. Mix the sweet and -bitter almonds together by pounding them alternately; and as you do -them, take them out and lay them on a plate. They must each be beaten -to a fine smooth paste, free from the smallest lumps. It is best to -prepare them the day before you make the pudding. - -Stir to a cream half a pound of fresh butter and half a pound of -powdered white sugar; and by degrees pour into it a glass of mixed -wine and brandy. Beat to a stiff froth, the whites only, of twelve -eggs, (you may reserve the yolks for custards or other purposes,) and -stir alternately into the butter and sugar the pounded almonds and -the beaten white of egg. When the whole is well mixed, put it into a -buttered dish and lay puff paste round the edge. Bake it about half an -hour, and when cold grate sugar over it. - - -ANOTHER ALMOND PUDDING.--Blanch three quarters of a pound of shelled -sweet almonds, and three ounces of shelled bitter almonds, and beat -them in a mortar to a fine paste; mixing them well, and adding by -degrees a tea-cup full, or more, of rose water. Boil in a pint of rich -milk, a few sticks of cinnamon broken up, and a few blades of mace. -When the milk has come to a boil, take it off the fire, strain it -into a pan, and soak in it two stale rusks cut into slices. They must -soak till quite dissolved. Stir to a cream three quarters of a pound -of fresh butter, mixed with the same quantity of powdered loaf-sugar. -Beat ten eggs very light, yolks and whites together, and then stir -alternately into the butter and sugar, the rusk, eggs, and almonds. -Set it on a stove or a chafing dish, and stir the whole together till -very smooth and thick. Put it into a buttered dish and bake it three -quarters of an hour. It must be eaten quite cold. - - -COCOA-NUT PUDDING.--Having opened a cocoa-nut, pare off the brown skin -from the pieces, and wash them all in cold water. Then weigh three -quarters of a pound, and grate it into a dish. Cut up half a pound of -butter into half a pound of powdered loaf-sugar, and stir them together -to a cream; add to them a glass of wine and rose water mixed. Beat the -whites only, of twelve eggs, till they stand alone on the rods; and -then stir the grated cocoa-nut and the beaten white of egg alternately -into the butter and sugar; giving the whole a hard stirring at the -last. Put the mixture into a buttered dish, lay puff paste round the -flat edge, and bake it half an hour in a moderate oven. When cold, -grate powdered sugar over it. - - -ANOTHER COCOA-NUT PUDDING.--Peel and cut up the cocoa-nut, and wash and -wipe the pieces. Weigh one pound, and grate it fine. Then mix with it -two stale rusks or small sponge-cakes, grated also. Stir together till -very light half a pound of butter and half a pound of powdered white -sugar, and add a glass of white wine. Beat six whole eggs very light, -and stir them gradually into the butter and sugar in turn with the -grated cocoa-nut. Having stirred the whole very hard at the last, put -it into a buttered dish and bake it half an hour. Send it to table cold. - - -PUMPKIN PUDDING.--Take a pint of pumpkin that has been stewed soft, -and pressed through a cullender. Melt in half a pint of warm milk, a -quarter of a pound of butter, and the same quantity of sugar, stirring -them well together. If you can conveniently procure a pint of rich -cream it will be better than the milk and butter. Beat eight eggs very -light, and add them gradually to the other ingredients, alternately -with the pumpkin. Then stir in a wine glass of rose water and a glass -of wine mixed together; a large tea-spoonful of powdered mace and -cinnamon mixed, and a grated nutmeg. Having stirred the whole very -hard, put it into a buttered dish and bake it three quarters of an -hour. Eat it cold. - - -A SQUASH PUDDING.--Pare, cut in pieces, and stew in a very little -water, a yellow winter squash. When it is quite soft, drain it dry, -and mash it in a cullender. Then put it into a pan, and mix with it a -quarter of a pound of butter. Prepare two pounded crackers, or an equal -quantity of grated stale bread. Stir gradually a quarter of a pound -of powdered sugar into a quart of rich milk, and add by degrees, the -squash, and the powdered biscuit. Beat nine eggs very light, and stir -them gradually into the mixture. Add a glass of white wine, a glass of -brandy, a glass of rose water, and a table-spoonful of mixed spice, -nutmeg, mace, and cinnamon powdered. Stir the whole very hard, till all -the ingredients are thoroughly mixed. Bake it three quarters of an hour -in a buttered dish; and when cold, grate white sugar over it. - - -YAM PUDDING.--Take one pound of roasted yam, and rub it through a -cullender. Mix with it half a pound of white sugar, a pint of cream or -half a pound of butter, a tea-spoonful of powdered cinnamon, a grated -nutmeg, and a wine glass of rose water, and one of wine. Set it away to -get cold. Then beat eight eggs very light, and add them by degrees to -the mixture, alternately with half a pound of the mashed potato. Bake -it three-quarters of an hour in a buttered dish. - - -CHESTNUT PUDDING--May be made in the above manner. - - -POTATO PUDDING.--Boil a pound of fine potatoes, peel them, mash them, -and rub them through a cullender. Stir together to a cream, three -quarters of a pound of sugar, and the same quantity of butter. Add to -them gradually, a wine glass of rose water, a glass of wine, and a -glass of brandy; a tea-spoonful of powdered mace and cinnamon, a grated -nutmeg, and the juice and grated peel of a large lemon. Then beat six -eggs very light, and add them by degrees to the mixture, alternately -with the potato. Bake it three quarters of an hour in a buttered dish. - - -SWEET POTATO PUDDING.--Take half a pound of sweet potatoes, wash them, -and put them into a pot with a very little water, barely enough to -keep them from burning. Let them simmer slowly for about half an hour; -they must be only parboiled, otherwise they will be soft, and may make -the pudding heavy. When they are half done, take them out, peel them, -and when cold, grate them. Stir together to a cream, half a pound of -butter and a quarter of a pound and two ounces of powdered sugar, add a -grated nutmeg, a large tea-spoonful of powdered cinnamon, and half a -tea-spoonful of beaten mace. Also the juice and grated peel of a lemon, -a wine glass of rose water, a glass of wine, and a glass of brandy. -Stir these ingredients well together. Beat eight eggs very light, and -stir them into the mixture in turn with the sweet potato, a little at -a time of each. Having stirred the whole very hard at the last, put it -into a buttered dish and bake it three quarters of an hour. Eat it cold. - - -CARROT PUDDING--May be made in the above manner. - - -GREEN CORN PUDDING.--Take twelve ears of green corn, as it is called, -(that is, Indian corn when full grown, but before it begins to harden -and turn yellow,) and grate it. Have ready a quart of rich milk, and -stir into it by degrees a quarter of a pound of fresh butter, and a -quarter of a pound of sugar. Beat four eggs till quite light; and then -stir them into the milk, &c. alternately with grated corn, a little of -each at a time. Put the mixture into a large buttered dish and bake it -four hours. It should be eaten quite warm. For sauce, beat together -butter and white sugar in equal proportions, mixed with grated nutmeg. - -To make this pudding,--you may, if more convenient, boil the corn and -cut it from the cob; but let it get quite cold before you stir it into -the milk. If the corn has been previously boiled, the pudding will -require but two hours to bake. - - -SAGO PUDDING.--Pick, wash, and dry half a pound of currants; and -prepare a tea-spoonful of powdered cinnamon; a half tea-spoonful of -powdered mace; and a grated nutmeg. Have ready six table-spoonfuls of -sago, picked clean, and soaked for two hours in cold water. Boil the -sago in a quart of milk till quite soft. Then stir alternately into -the milk, a quarter of a pound of butter, and six ounces of powdered -sugar, and set it away to cool. Beat eight eggs, and when they are -quite light, stir them gradually into the milk, sago, &c. Add the -spice, and lastly the currants; having dredged them well with flour to -prevent their sinking. Stir the whole very hard, put it into a buttered -dish, and bake it three quarters of an hour. Eat it cold. - - -ARROW ROOT PUDDING.--Take a large tea-cup of arrow root, and melt it in -half a pint of rich milk. Then boil another half pint of milk with some -cinnamon, and a few bitter almonds or peach-leaves. Strain the milk -hot over the dissolved arrow root; stir it to a thick, smooth batter, -and set it away to cool. Next, beat three eggs very light, and stir -them into the batter, alternately with four large table-spoonsful of -powdered sugar. Add some nutmeg, and some fresh lemon-peel, grated. Put -the mixture into a buttered dish, and bake it half an hour. When cold, -ornament the top handsomely, with slices of preserved quince or peach, -or with whole strawberries or raspberries. - - -GROUND RICE PUDDING.--Mix a quarter of a pound of ground rice with a -pint of cold milk, till it is a smooth batter and free from lumps. Boil -one pint of milk; and when it has boiled, stir in gradually the rice -batter, alternately with a quarter of a pound of butter. Keep it over -the fire, stirring all the time, till the whole is well mixed, and has -boiled hard. Then take it off, add a quarter of a pound of white sugar; -stir it well, and set it away to cool. Beat eight eggs very light, -and stir them into the mixture when it is quite cold. Then strain it -through a sieve, (this will make it more light and delicate,) add a -grated nutmeg, and a small tea-spoonful of powdered cinnamon. Stir in -the juice and the grated peel of a lemon, or a small tea-spoonful of -essence of lemon. Put it into a deep dish or dishes, and bake it an -hour. As soon as it comes out of the oven, lay slips of citron over the -top; and when cold, strew powdered sugar on it. - - -A RICE PLUM PUDDING.--Take three jills of whole rice; wash it, and boil -it in a pint of milk. When it is soft, mix in a quarter of a pound of -butter, and set it aside to cool; and when it is quite cold, stir it -into another pint of milk. Prepare a pound and a half of raisins or -currants; if currants, wash and dry them; if raisins, seed them and cut -them in half. Dredge them well with flour, to prevent their sinking; -and prepare also a powdered nutmeg; a table-spoonful of mixed mace and -cinnamon powdered; a wine glass of rose water; and a wine glass of -brandy or white wine. Beat six eggs very light, and stir them into the -mixture, alternately with a quarter of a pound of sugar. Then add by -degrees the spice and the liquor, and lastly, stir in, a few at a time, -the raisins or currants. Put the pudding into a buttered dish and bake -it an hour and a half. Send it to table cool. - -You may make this pudding of ground rice, using but half a pint instead -of three jills. - - -A PLAIN RICE PUDDING.--Pick, wash, and boil half a pint of rice. Then -drain off the water, and let the rice dry, and get cold. Afterwards mix -with it two ounces of butter, and four ounces of sugar, and stir it -into a quart of rich milk. Beat four or five eggs very light, and add -them gradually to the mixture. Stir in at the last a table-spoonful of -grated nutmeg and cinnamon. Bake it an hour in a deep dish. Eat it cold. - - -A FARMER'S RICE PUDDING.--This pudding is made without eggs. Wash a -common-sized tea-cup of rice through cold water. Stir it raw into a -quart of rich milk, or of cream and milk mixed; adding a quarter of a -pound of brown sugar, and a table-spoonful of powdered cinnamon. Put -it into a deep pan, and bake it two hours or more. When done, the rice -will be perfectly soft, which you may ascertain by dipping a tea-spoon -into the edge of the pudding and taking out a little to try. Eat it -cold. - - -RICE MILK.--Pick and wash half a pint of rice, and boil it in a quart -of water till it is quite soft. Then drain it, and mix it with a quart -of rich milk. You may add half a pound of whole raisins. Set it over -hot coals, and stir it frequently till it boils. When it boils hard, -stir in alternately two beaten eggs, and four large table-spoonfuls of -brown sugar. Let it continue boiling five minutes longer; then take it -off, and send it to table hot. If you put in raisins you must let it -boil till they are quite soft. - - -A BOILED RICE PUDDING.--Mix a quarter of a pound of ground rice with a -pint of milk, and simmer it over hot coals; stirring it all the time -to prevent its being lumpy, or burning at the bottom. When it is thick -and smooth, take it off, and pour it into an earthen pan. Mix a quarter -of a pound of sugar, and a quarter of a pound of butter with half a -pint of cream or very rich milk, and stir it into the rice; adding a -powdered nutmeg, and the grated rind of two lemons; also squeeze in -their juice. Beat the yolks of six eggs with the whites of two only. -When the eggs are quite light, mix them gradually with the other -ingredients, and stir the whole very hard. Butter a large bowl, or a -pudding mould. Put in the mixture; tying a cloth tightly over the top, -(so that no water can get in,) and boil it two hours. When done, turn -it out into a dish. Send it to table warm, and eat it with sweetened -cream, flavoured with a glass of brandy or white wine and a grated -nutmeg. - - -A MARLBOROUGH PUDDING.--Pare, core and quarter six large ripe pippin -apples. Stew them in about a jill of water. When they are soft but not -broken, take them out, drain them through a sieve, and mash them to a -paste with the back of a spoon. Mix with them six large table-spoonfuls -of sugar and a quarter of a pound of butter, and set them away to -get cold. Grate two milk biscuits or small sponge cakes, or an equal -quantity of stale bread, and grate also the yellow peel, and squeeze -the juice of a large lemon. Beat six eggs light, and when the apple -is cold stir them gradually into it, adding the grated biscuit and -the lemon. Stir in a wine glass of rose water and a grated nutmeg. -Put the mixture into a buttered dish or dishes; lay round the edge a -border of puff paste, and bake it three quarters of an hour. When cold, -grate white sugar over the top, and ornament it with slips of citron -handsomely arranged. - - -ALMOND CHEESE CAKE. - -This though usually called a cheese cake, is in fact a pudding. - -Cut a piece of rennet about two inches square, wash off the salt -in cold water, and wipe it dry. Put it into a tea-cup, pour on it -sufficient luke-warm water to cover it, and let it soak all night, or -at least several hours. Take a quart of milk, which must be made warm, -but not boiling. Stir the rennet-water into it. Cover it, and set it in -a warm place. When the curd has become quite firm, and the whey looks -greenish, drain off the whey, and set the curd in a cool place. While -the milk is turning, prepare the other ingredients. Wash and dry half a -pound of currants, and dredge them well with flour. Blanch three ounces -of sweet and one ounce of bitter almonds, by scalding and peeling them. -Then cool them in cold water, wiping them dry before you put them into -the mortar. If you cannot procure bitter almonds, peach kernels may be -substituted. Beat them, one at a time, in the mortar to a smooth paste, -pouring in with every one a few drops of rose water to prevent their -being oily, dull-coloured, and heavy. If you put a sufficiency of rose -water, the pounded almond paste will be light, creamy, and perfectly -white. Mix, as you do them, the sweet and bitter almonds together. -Then beat the yolks of eight eggs, and when light, mix them gradually -with the curd. Add five table-spoonfuls of cream, and a tea-spoonful -of mixed spice. Lastly, stir in, by degrees, the pounded almonds, and -the currants alternately. Stir the whole mixture very hard. Bake it in -buttered dishes, laying puff paste round the edges. If accurately made, -it will be found delicious. It must be put in the oven immediately. - - -COMMON CHEESE CAKE.--Boil a quart of rich milk. Beat eight eggs, put -them to the milk, and let the milk and eggs boil together till they -become a curd. Then drain it through a very clean sieve, till all -the whey is out. Put the curd into a deep dish, and mix with it half -a pound of butter, working them well together. When it is cold, add -to it the beaten yolks of four eggs, and four large table-spoonfuls -of powdered white sugar; also a grated nutmeg. Lastly, stir in, by -degrees, half a pound of currants that have been previously picked, -washed, dried, and dredged with flour. Lay puff paste round the rim of -the dish, and bake the cheese cake half an hour. Send it to table cold, -dredged with sugar. - - -PRUNE PUDDING.--Scald a pound of prunes; cover them, and let them swell -in the hot water till they are soft. Then drain them, and extract the -stones; spread the prunes on a large dish, and dredge them with flour. -Take one jill or eight large table-spoonfuls from a quart of rich milk, -and stir into it, gradually, eight spoonfuls of sifted flour. Mix it to -a smooth batter, pressing out all the lumps with the back of the spoon. -Beat eight eggs light, and stir them, by degrees, into the remainder of -the milk, alternately with the batter that you have just mixed. Then -add the prunes one at a time, stirring the whole very hard. Tie the -pudding in a cloth that has been previously dipped in boiling water -and then dredged with flour. Leave room for it to swell, but secure -it firmly, so that no water can get in. Put it into a pot of boiling -water, and boil it two hours. Send it to table hot, (not taking it out -of the pot till a moment before it is wanted,) and eat it with cream -sauce; or with butter, sugar, and nutmeg beaten together, and served up -in a little tureen. - -A similar pudding may be made with whole raisins. - - -EVE'S PUDDING.--Pare, core, and quarter six large pippins, and chop -them very fine. Grate stale bread till you have six ounces of crumbs, -and roll fine six ounces of white sugar. Pick, wash, and dry six ounces -of currants, and sprinkle them with flour. Mix all these ingredients -together in a large pan, adding six ounces of butter cut small, and -two table-spoonfuls of flour. Beat six eggs very light, and moisten -the mixture with them. Add a grated nutmeg, and a tea-spoonful of -powdered cinnamon. Stir the whole very well together. Have ready a pot -of boiling water. Dip your pudding cloth into it, shake it out, and -dredge it with flour. Then put in the mixture, and tie it very firmly; -leaving space for the pudding to swell, and stopping up the tying place -with a paste of wetted flour. Boil it three hours; keeping at the fire -a kettle of boiling water, to replenish the pot, that the pudding may -be always well covered. Send it to table hot, and eat it with sweetened -cream flavoured with wine and nutmeg. - - -CINDERELLAS OR GERMAN PUFFS.--Sift half a pound of the finest flour. -Cut up in a quart of rich milk, half a pound of fresh butter, and set -it on the stove, or near the fire, till it has melted. Beat eight -eggs very light, and stir them gradually into the milk and butter, -alternately with the flour. Add a powdered nutmeg, and a tea-spoonful -of powdered cinnamon. Mix the whole very well to a fine smooth batter, -in which there must be no lumps. Butter some large common tea-cups, and -divide the mixture among them till they are half full or a little more. -Set them immediately in a quick oven, and bake them about a quarter of -an hour. When done, turn them out into a dish, and grate white sugar -over them. Serve them up hot, with a sauce of sweetened cream flavoured -with wine and nutmeg; or you may eat them with molasses and butter; or -with sugar and wine. Send them round whole, for they will fall almost -as soon as cut. - - -A BOILED BREAD PUDDING.--Boil a quart of rich milk. While it is -boiling, take a small loaf of baker's bread, such as is sold for -five or six cents. It may be either fresh or stale. Pare off all the -crust, and cut up the crumb into very small pieces. You should have -baker's bread if you can procure it, as home-made bread may not make -the pudding light enough. Put the bread into a pan; and when the milk -boils, pour it scalding hot over the bread. Cover the pan closely, and -let it steep in the hot steam for about three quarters of an hour. Then -remove the cover, and allow the bread and milk to cool. In the mean -time, beat four eggs till they are thick and smooth. Then beat into -them a table-spoonful and a half of fine wheat flour. Next beat the egg -and flour into the bread and milk, and continue to beat hard till the -mixture is as light as possible; for on this the success of the pudding -chiefly depends. - -Have ready over the fire a pot of boiling water. Dip your pudding-cloth -into it, and shake it out. Spread out the cloth in a deep dish or pan, -and dredge it well with flour. Pour in the mixture, and tie up the -cloth, leaving room for it to swell. Tie the string firmly and plaster -up the opening (if there is any) with flour moistened with water. If -any water gets into it the pudding will be spoiled. - -See that the water boils when you put in the pudding, and keep it -boiling hard. If the pot wants replenishing, do it with boiling water -from a kettle. Should you put in cold water to supply the place of that -which has boiled away, the pudding will chill, and become hard and -heavy. Boil it an hour and a half. - -Turn it out of the bag the minute before you send it to table. Eat it -with wine sauce, or with sugar and butter, or molasses. - -It will be much improved by adding to the mixture half a pound of -whole raisins, well floured to prevent their sinking. Sultana raisins -are best, as they have no seeds. - -If these directions are exactly followed, this will be found a -remarkably good and wholesome plain pudding. - -For all boiled puddings, a square pudding-cloth which can be opened -out, is much better than a bag. It should be very thick. - - -A BAKED BREAD PUDDING.--Take a stale five cent loaf of bread; cut off -all the crust, and grate or rub the crumb as fine as possible. Boil -a quart of rich milk, and pour it hot over the bread; then stir in a -quarter of a pound of butter, and the same quantity of sugar, a glass -of wine and brandy mixed, or a glass of rose water. Or you may omit -the liquor and substitute the grated peel of a large lemon. Add a -table-spoonful of mixed cinnamon and nutmeg powdered. Stir the whole -very well, cover it, and set it away for half an hour. Then let it -cool. Beat seven or eight eggs very light, and stir them gradually into -the mixture after it is cold. Then butter a deep dish, and bake the -pudding an hour. Send it to table cool. - - -A BREAD AND BUTTER PUDDING.--Cut some slices of bread and butter -moderately thick, omitting the crust; stale bread is best. Butter a -deep dish, and cover the bottom with slices of the buttered bread. Have -ready a pound of currants, picked, washed and dried. Spread one third -of them thickly over the bread and butter, and strew on some brown -sugar. Then put another layer of bread and butter, and cover it also -with currants and sugar. Finish with a third layer of each, and pour -over the whole four eggs, beaten very light and mixed with a pint of -milk, and a wine glass of rose water. Bake the pudding an hour, and -grate nutmeg over it when done. Eat it warm, but not hot. - -You may substitute for the currants, raisins seeded, and cut in half. - -This pudding may be made also with layers of stewed gooseberries -instead of the currants, or with pippin apples, pared, cored and minced -fine. - - -A SUET PUDDING.--Mince very finely as much beef suet as will make two -large table-spoonfuls. Grate two handfuls of bread-crumbs; boil a -quart of milk and pour it hot on the bread. Cover it, and set it aside -to steep for half an hour; then put it to cool. Beat eight eggs very -light; stir the suet, and six table-spoonfuls of flour alternately -into the bread and milk, and add, by degrees, the eggs. Lastly, stir -in a table-spoonful of powdered nutmeg and cinnamon mixed, and a glass -of mixed wine and brandy. Pour it into a square cloth dipped in hot -water, and floured; tie it firmly, put it into a pot of boiling water, -and boil it two hours. Do not take it up till immediately before it is -wanted, and send it to table hot. - -Eat it with wine sauce, or with molasses. - - -A CUSTARD PUDDING.--Take five table-spoonfuls out of a quart of cream -or rich milk, and mix them with two large spoonfuls of fine flour. Set -the rest of the milk to boil, flavouring it with half a dozen peach -leaves, or with bitter almonds broken up. When it has boiled hard, take -it off, strain it, and stir it in the cold milk and flour. Set it away -to cool, and beat well eight yolks and four whites of eggs; add them to -the milk, and stir in, at the last, a glass of brandy or white wine, -a powdered nutmeg, and a quarter of a pound of sugar. Butter a large -bowl or mould; pour in the mixture; tie a cloth tightly over it; put it -into a pot of boiling water, and boil it two hours, replenishing the -pot with hot water from a tea-kettle. When the pudding is done, let it -get cool before you turn it out. Eat it with butter and sugar stirred -together to a cream, and flavoured with lemon juice or orange. - - -FLOUR HASTY PUDDING.--Tie together half a dozen peach-leaves, put them -into a quart of milk, and set it on the fire to boil. When it has come -to a hard boil, take out the leaves, but let the pot remain boiling -on the fire. Then with a large wooden spoon in one hand, and some -wheat flour in the other, thicken and stir it till it is about the -consistence of a boiled custard. Afterwards throw in, one at a time, -a dozen small bits of butter rolled in a thick coat of flour. You may -enrich it by stirring in a beaten egg or two, a few minutes before you -take it from the fire. When done, pour it into a deep dish, and strew -brown sugar thickly over the top. Eat it warm. - - -INDIAN MUSH.--Have ready on the fire a pot of boiling water. Stir into -it by degrees (a handful at a time) sufficient Indian meal to make it -very thick, and then add a very small portion of salt. You must keep -the pot boiling on the fire all the time you are throwing in the meal; -and between every handful, stir very hard with the mush-stick, (a round -stick flattened at one end,) that the mush may not be lumpy. After it -is sufficiently thick, keep it boiling for an hour longer, stirring it -occasionally. Then cover the pot, and hang it higher up the chimney, -so as to simmer slowly or keep hot for another hour. The goodness -of mush depends greatly on its being long and thoroughly boiled. If -sufficiently cooked, it is wholesome and nutritious, but exactly the -reverse, if made in haste. It is not too long to have it altogether -three or four hours over the fire; on the contrary it will be much the -better for it. - -Eat it warm; either with milk, or cover your plate with mush, make a -hole in the middle, put some butter in the hole and fill it up with -molasses. - -Cold mush that has been left, may be cut into slices and fried in -butter. - -Burgoo is made precisely in the same manner as mush, but with oatmeal -instead of Indian. - - -A BAKED INDIAN PUDDING.--Cut up a quarter of a pound of butter in a -pint of molasses, and warm them together till the butter is melted. -Boil a quart of milk; and while scalding hot, pour it slowly over a -pint of sifted Indian meal, and stir in the molasses and butter. Cover -it, and let it steep for an hour. Then take off the cover, and set -the mixture to cool. When it is cold, beat six eggs, and stir them -gradually into it; add a table-spoonful of mixed cinnamon and nutmeg; -and the grated peel of a lemon. Stir the whole very hard; put it into a -buttered dish, and bake it two hours. Serve it up hot, and eat it with -wine sauce, or with butter and molasses. - - -A BOILED INDIAN PUDDING.--Chop very fine a quarter of a pound of beef -suet. Mix it with a quart of sifted Indian meal. Boil a quart of milk -with some pieces of cinnamon broken up; strain it, and while it is hot, -stir in gradually the meal and suet; add half a pint of molasses. Cover -the mixture and set it away for an hour; then put it to cool. Beat six -eggs, and stir them gradually into the mixture when it is cold; add -a grated nutmeg, and the grated peel of a lemon. Tie the pudding in a -cloth that has been dipped in hot water and floured; and leave plenty -of room for it to swell. Secure it well at the tying place lest the -water should get in, which will infallibly spoil it. Put it into a pot -of boiling water, (which must be replenished as it boils away,) and -boil it four hours at least; but five or six will be better. To have an -Indian pudding _very good_, it should be mixed the night before, (all -except the eggs,) and put on to boil early in the morning. Do not take -it out of the pot till immediately before it is wanted. Eat it with -wine sauce, or with molasses and butter. What is left may be boiled -again next day. - - -INDIAN PUDDING WITHOUT EGGS.--Boil some cinnamon in a quart of milk, -and then strain it. While the milk is hot, stir into it a pint of -molasses, and then add by degrees a quart or more of Indian meal so as -to make a thick batter. It will be much improved by the grated peel -and juice of a large lemon or orange. Tie it very securely in a thick -cloth, leaving room for it to swell, and pasting up the tying-place -with a lump of flour and water. Put it into a pot of boiling water, -(having ready a kettle to fill it up as it boils away,) hang it over a -good fire, and keep it boiling hard for four or five hours. Eat it warm -with molasses and butter. - -This is a very economical, and not an unpalatable pudding; and may be -found convenient when it is difficult to obtain eggs. The molasses -should be West India. - - -A BAKED PLUM PUDDING.--Grate all the crumb of a stale six cent loaf; -boil a quart of rich milk, and pour it boiling hot over the grated -bread; cover it, and let it steep for an hour; then set it out to cool. -In the mean time prepare half a pound of currants, picked, washed, and -dried; half a pound of raisins, stoned and cut in half; and a quarter -of a pound of citron cut in large slips; also, two nutmegs beaten to a -powder; and a table-spoonful of mace and cinnamon powdered and mixed -together. Crush with a rolling-pin half a pound of sugar, and cut up -half a pound of butter. When the bread and milk is uncovered to cool, -mix with it the butter, sugar, spice and citron; adding a glass of -brandy, and a glass of white wine. Beat eight eggs very light, and when -the milk is quite cold, stir them gradually into the mixture. Then add, -by degrees, the raisins and currants, (which must be previously dredged -with flour,) and stir the whole very hard. Put it into a buttered dish, -and bake it two hours. Send it to table warm, and eat it with wine -sauce, or with wine and sugar only. - -In making this pudding, you may substitute for the butter, half a -pound of beef suet minced as fine as possible. It will be found best -to prepare the ingredients the day before, covering them closely and -putting them away. - - -A BOILED PLUM PUDDING.--Grate the crumb of a twelve cent loaf of bread, -and boil a quart of rich milk with a small bunch of peach leaves in -it, then strain it and set it out to cool. Pick, wash and dry a pound -of currants, and stone and cut in half a pound of raisins; strew -over them three large table-spoonfuls of flour. Roll fine a pound of -brown sugar, and mince as fine as possible three quarters of a pound -of beef suet. Prepare two beaten nutmegs, and a large table-spoonful -of powdered mace and cinnamon; also the grated peel and the juice -of two large lemons or oranges. Beat ten eggs very light, and (when -it is cold) stir them gradually into the milk, alternately with the -suet and grated bread. Add, by degrees, the sugar, fruit, and spice, -with a large glass of brandy, and one of white wine. Mix the whole -very well, and stir it hard. Then put it into a thick cloth that has -been scalded and floured; leave room for it to swell, and tie it very -firmly, pasting the tying-place with a small lump of moistened flour. -Put the pudding into a large pot of boiling water, and boil it steadily -six hours, replenishing the pot occasionally from a boiling kettle. -Turn the pudding frequently in the pot. Prepare half a pound of citron -cut in slips, and half a pound of almonds blanched and split in half -lengthways. Stick the almonds and the citron all over the outside of -the pudding as soon as you take it out of the cloth. Send it to table -hot, and eat it with wine sauce, or with cold wine and sugar. - -If there is much of the pudding left, tie it in a cloth and boil it -again next day. - -All the ingredients of this plum pudding (except the eggs) should be -prepared the day before, otherwise it cannot be made in time to allow -of its being sufficiently boiled. - -We have known of a very rich plum pudding being mixed in England and -sent to America in a covered bowl; it arrived perfectly good after a -month's voyage, the season being winter. - - -A BAKED APPLE PUDDING.--Take nine large pippin apples; pare and core -them whole. Set them in the bottom of a large deep dish, and pour -round them a very little water, just enough to keep them from burning. -Put them into an oven, and let them bake about half an hour. In the -mean time, mix three table-spoonfuls of flour with a quart of milk, a -quarter of a pound of white sugar, and a tea-spoonful of mixed spice. -Beat seven eggs very light, and stir them gradually into the milk. -Then take out the dish of apples, (which by this time should be half -baked,) and fill up the holes from whence you extracted the cores, with -white sugar; pressing down into each a slice of fresh lemon. Pour the -batter round the apples; put the dish again into the oven, and let it -bake another half hour; but not long enough for the apples to fall to -pieces; as they should, when done, be soft throughout, but quite whole. -Send it to table warm. - -This is sometimes called a _Bird's Nest Pudding_. - -It will be much improved by previously boiling in the milk a small -handful of peach-leaves. Let it get cold before you stir in the eggs. - - -BOILED APPLE PUDDING.--Pare, core, and quarter as many fine juicy -apples as will weigh two pounds when done. Strew among them a quarter -of a pound of brown sugar, and add a grated nutmeg, and the juice and -yellow peel of a large lemon. Prepare a paste of suet and flour, in -the proportion of a pound of chopped suet to two pounds of flour. Roll -it out of moderate thickness; lay the apples in the centre, and close -the paste nicely over them in the form of a large dumpling; tie it in -a cloth and boil it three hours. Send it to table hot, and eat with it -cream sauce, or with butter and sugar. The water must boil before the -pudding goes in. - -Any fruit pudding may be made in a similar manner. - - -AN EASTERN PUDDING.--Make a paste of a pound of flour and half a pound -of minced suet; and roll it out thin into a square or oblong sheet; -trim off the edges so as to make it an even shape. Spread thickly over -it some marmalade, or cold stewed fruit, (which must be made very -sweet,) either apple, peach, plum, gooseberry or cranberry. Roll up -the paste, with the fruit spread on it, into a scroll. Secure each end -by putting on nicely a thin round piece rolled out from the trimmings -that you cut off the edges of the sheet. Put the pudding into a cloth, -and boil it at least three hours. Serve it up hot, and eat it with -cream sauce, or with butter and sugar. The pudding must be put on in -boiling water. - - -APPLE DUMPLINGS. - -Take large fine juicy apples. Pare them, and extract the cores without -dividing the apple. Fill each hole with brown sugar, and some chips -of lemon-peel. Also squeeze in some lemon juice. Or you may fill the -cavities with raspberry jam, or with any sort of marmalade. Have ready -a paste, made in the proportion of a pound of suet, chopped as fine -as possible, to two pounds and a half of sifted flour, well mixed, -and wetted with as little water as possible. Roll out the paste to -a moderate thickness, and cut it into circular pieces, allowing two -pieces to each dumpling. Lay your apple on one piece, and put another -piece on the top, closing the paste round the sides with your fingers, -so as to cover the apple entirely. This is a better way than gathering -up the paste at one end, as the dumpling is less liable to burst. Boil -each dumpling in a small coarse cloth, which has first been dipped in -hot water. There should always be a set of cloths kept for the purpose. -Tie them tightly, leaving a small space for the dumpling to swell. -Plaster a little flour on the inside of each tying place to prevent the -water from getting in. Have ready a pot of boiling water. Put in the -dumplings and boil them steadily for an hour. Send them to table hot -in a covered dish. Do not take them up till a moment before they are -wanted. - -Eat them with cream and sugar, or with butter and sugar. - -You may make the paste with butter instead of suet, allowing a pound of -butter to two pounds and a quarter of flour. But when paste is to be -boiled, suet will make it much lighter and finer than butter. - -Apple dumplings may be made in a very plain manner with potato paste, -and boiled without cloths, dredging the outside of each dumpling with -flour. They should boil about three quarters of an hour when without -cloths. - -The apples for dumplings should always be whole, (except the cores;) -for if quartered, the pieces will separate in boiling and break through -the crust. The apples should never be sweet ones. - - -RICE DUMPLINGS.--Pick and wash a pound of rice, and boil it gently in -two quarts of water till it becomes dry; keeping the pot well covered, -and not stirring it. Then take it off the fire, and spread it out to -cool on the bottom of an inverted sieve: loosening the grains lightly -with a fork, that all the moisture may evaporate. Pare a dozen pippins -or other large juicy apples, and scoop out the core. Then fill up the -cavity with marmalade, or with lemon and sugar. Cover every apple all -over with a thick coating of the boiled rice. Tie up each in a separate -cloth,[F] and put them into a pot of cold water. They will require -about an hour and a quarter after they begin to boil; perhaps longer. - -Turn them out on a large dish, and be careful in doing so not to break -the dumplings. Eat them with cream sauce, or with wine sauce, or with -butter, sugar, and nutmeg beaten together. - - -FOOTNOTES: - -[F] Your pudding and dumpling cloths should be squares of coarse thick -linen, hemmed, and with tape strings sewed to them. After using, they -should be washed, dried, and ironed; and kept in one of the kitchen -drawers, that they may be always ready when wanted. - - -PIGEON DUMPLINGS OR PUDDINGS.--Take six pigeons and stuff them with -chopped oysters, seasoned with pepper, salt, mace, and nutmeg. Score -the breasts, and loosen all the joints with a sharp knife, as if you -were going to carve them for eating; but do not cut them quite apart. -Make a sufficient quantity of nice suet paste, allowing a pound of suet -to two pounds of flour; roll it out thick, and divide it into six. Lay -one pigeon on each sheet of the paste with the back downwards, and put -in the lower part of the breast a piece of butter rolled in flour. -Close the paste over the pigeon in the form of a dumpling or small -pudding; pouring in at the last a very little cold water to add to the -gravy. Tie each dumpling in a cloth, put them into a pot of hot water, -and boil them two hours. Send them to table with made gravy in a boat. - -Partridges or quails may be cooked in this manner; also chickens, which -must be accompanied by egg sauce. - -These dumplings or puddings will be found very good. - - -FINE SUET DUMPLINGS.--Grate the crumb of a stale six cent loaf, and -mix it with half as much beef suet, chopped as fine as possible. Add -a grated nutmeg, and two large table-spoonfuls of sugar. Beat four -eggs with four table-spoonfuls of white wine or brandy. Mix all well -together to a stiff paste. Flour your hands, and make up the mixture -into balls or dumplings about the size of turkey eggs. Have ready a -pot of boiling water. Put the dumplings into cloths, and let them boil -about half an hour. Serve them hot, and eat them with wine sauce. - - -PLAIN SUET DUMPLINGS.--Sift two pounds of flour into a pan, and add a -salt-spoon of salt. Mince very fine one pound of beef suet, and rub it -into the flour. Make it into a stiff dough with a little cold water. -Then roll it out an inch thick or rather more. Cut it into dumplings -with the edge of a tumbler. Put them into a pot of boiling water, and -let them boil an hour and a half. Send them to table hot, to eat with -boiled loin of mutton, or with molasses after the meat is removed. - - -INDIAN DUMPLINGS.--Take a pint of milk, and four eggs well beaten. Stir -them together, and add a salt-spoon of salt. Then mix in as much sifted -Indian meal as will make a stiff dough. Flour your hands; divide the -dough into equal portions, and make it into balls about the size of a -goose egg. Flatten each with the rolling-pin, tie them in cloths, and -put them into a pot of boiling water. They will boil in a short time. -Take care not to let them go to pieces by keeping them too long in the -pot. - -Serve them up hot, and eat them with corned pork, or with bacon. Or you -may eat them with molasses and butter after the meat is removed. - -If to be eaten without meat, you may mix in the dough a quarter of a -pound of finely chopped suet. - - -LIVER DUMPLINGS.--Take a calf's liver, and chop it very fine. Mix -with it half a pound of beef suet chopped fine also; half a pound of -flour; one minced onion; a handful of bread crumbs; a table-spoonful of -chopped parsley and sweet marjoram mixed; a few blades of mace and some -grated nutmeg; and a little pepper and salt. Mix all well together. Wet -the mixture with six eggs well beaten, and make it up into dumplings, -with your hands well floured. Have ready a large pot of boiling water. -Drop the dumplings into it with a ladle, and let them boil an hour. -Have ready bread-crumbs browned in butter to pour over them before they -go to table. - - -HAM DUMPLINGS.--Chop some cold ham, the fat and lean in equal -proportions. Season it with pepper and minced sage. Make a crust, -allowing half a pound of chopped suet, or half a pound of butter to a -pound of flour. Roll it out thick, and divide it into equal portions. -Put some minced ham into each, and close up the crust. Have ready a -pot of boiling water, and put in the dumplings. Boil them about three -quarters of an hour. You may use potatoe paste. - - -LIGHT DUMPLINGS.--Mix together as much grated bread, butter and -beaten egg (seasoned with powdered cinnamon) as will make a stiff -paste. Stir it well. Make the mixture into round dumplings, with your -hands well floured. Tie up each in a separate cloth, and boil them a -short time,--about fifteen minutes. Eat them with wine sauce, or with -molasses and butter. - - -PLAIN FRITTERS. - -Beat seven eggs very light, and stir them gradually into a quart of -milk; add, by degrees, three quarters of a pound, or a pint and a half -of sifted flour. Beat the whole very hard. Have ready in a frying-pan -over the fire, a large quantity of lard. When the lard has come to a -hard boil, begin to put in the fritters; allowing for each about a -jill of batter, or half a large tea-cup full. They do not require -turning, and will be done in a few minutes. Fry as many at a time as -the pan will hold. Send them to table hot, and eat them with powdered -cinnamon, sugar, and white wine. Let fresh hot ones be sent in as they -are wanted; they chill and become heavy immediately. - -Begin to fry the fritters as soon as the batter is mixed, as it will -fall by setting. Near a pound and a half of lard will be required for -the above quantity of fritters. - - -APPLE FRITTERS.--Pare, core, and parboil (in a very little water) some -large juicy pippins. When half done, take them out, drain them, and -mince them very fine. Make a batter according to the preceding receipt; -adding some lemon juice and grated lemon-peel. Stir into the batter a -sufficient quantity of the minced apple to make it very thick. Then fry -the fritters in hot lard as before directed. Eat them with nutmeg and -sugar. - - -PLAIN PANCAKES.--Sift half a pound or a pint of flour. Beat seven eggs -very light, and stir them gradually into a quart of rich milk. Then add -by degrees the flour, so as to make a thin batter. Mix it very smooth, -pressing out all the lumps with the back of a spoon. Set the frying-pan -over the fire, and when it is hot, grease it with a spoonful of lard. -Then put in a ladle full of the batter, and fry it of a light brown, -turning it with care to prevent its breaking. Make each pancake large -enough to cover the bottom of a dessert plate; greasing the pan every -time. Send them to table hot, accompanied by powdered sugar and nutmeg -mixed in a small glass bowl. Have wine with them also. - - -SWEETMEAT PANCAKES.--Take a large red beet-root that has been boiled -tender; cut it up and pound it in a mortar till you have sufficient -juice for colouring the pancakes. Then make a batter as in the -preceding receipt, and stir into it at the last enough of the beet -juice to give it a fine pink colour. Or instead of the beet juice, -you may use a little cochineal dissolved in a very small quantity of -brandy. Fry the pancakes in a pan greased with lard or fresh butter; -and as fast as they are done, spread thickly over them raspberry jam or -any sort of marmalade. Then roll them up nicely, and trim off the ends. -Lay them, side by side, on a large dish, and strew powdered sugar over -them. Send them to table hot, and eat them with sweetened cream. - - -PLAIN CUSTARDS. - -Tie together six or eight peach leaves, and boil them in a quart of -milk with a large stick of cinnamon broken up. If you cannot procure -peach leaves, substitute a handful of peach-kernels or bitter almonds, -or a vanilla bean split in pieces. When it has boiled hard, strain the -milk and set it away to cool. Beat very light eight eggs, and stir them -by degrees into the milk when it is quite cold, (if warm, the eggs will -curdle it, and cause whey at the bottom,) and add gradually a quarter -of a pound of sugar. Fill your cups with it; set them in a Dutch oven, -and pour round them boiling water sufficient to reach nearly to the -tops of the cups. Put hot coals under the oven and on the lid, (which -must be previously heated by standing it up before a hot fire,) and -bake the custards about fifteen minutes. Send them to table cold, with -nutmeg grated over each. Or you may bake the whole in one large dish. - - -SOFT CUSTARDS--Are made in the above manner, except that to a quart of -milk you must have twelve yolks of eggs, and no whites. You may devote -to this purpose the yolks that are left when you have used the whites -for cocoa-nut or almond puddings, or for lady cake or maccaroons. - - -BOILED CUSTARDS.--Beat eight eggs very light, omitting the whites of -four. Mix them gradually with a quart of cold milk and a quarter of a -pound of sugar. Put the mixture into a saucepan with a bunch of peach -leaves, or a handful of broken up peach-kernels or bitter almonds; the -yellow peel of a lemon, and a handful of broken cinnamon; or you may -boil in it a vanilla bean. Set it on hot coals, and simmer it slowly, -stirring it all the time. As soon as it comes to a boil, take it -immediately off the fire, or it will curdle and be lumpy. Then strain -it: add a table-spoonful of rose-water, and put it into glass cups. You -may lay in the bottom of each cup a maccaroon soaked in wine. Grate -nutmeg over the top, and send it to table cold. Eat it with tarts or -sweetmeats. - - -RICE CUSTARD.--Boil some rice in milk till it is quite dry; then put it -into small tea-cups, (pressing it down hard,) and when it is cold and -has taken the shape of the cups, turn it out into a deep dish, and pour -a boiled custard round it. Lay on the top of each lump of rice a piece -of preserved quince or peach, or a piece of fruit jelly. In boiling -the rice, you may mix with it raisins or currants; if so, omit the -sweetmeats on the top. Ground rice is best. - -Another way of boiling custard is to put the mixture into a pitcher, -set it in a vessel of boiling water, place it on hot coals or in a -stove, and let it boil slowly, stirring it all the time. - - -SNOWBALL CUSTARD.--Make a boiled custard as in the preceding receipts; -and when it is done and quite cold, put it into a deep glass dish. Beat -to a stiff froth the four whites of eggs that have been omitted in the -custard, adding eight or ten drops of oil of lemon. Drop the froth -in balls on the top of the dish of custard, heaping and forming them -with a spoon into a regular size and shape. Do not let them touch each -other. You may lay a fresh rose leaf on the top of every one. - - -APPLE CUSTARD.--Pare, core, and quarter a dozen large juicy pippins. -Strew among them the yellow peel of a large lemon grated very fine; and -stew them till tender, in a very small portion of water. When done, -mash them smooth with the back of a spoon; (you must have a pint and a -half of the stewed apple;) mix a quarter of a pound of sugar with them, -and set them away till cold. Beat six eggs very light, and stir them -gradually into a quart of rich milk, alternately with the stewed apple. -Put the mixture into cups, or into a deep dish, and bake it about -twenty minutes. Send it to table cold, with nutmeg grated over the top. - - -LEMON CUSTARD.--Take four large ripe lemons, and roll them under your -hand on the table to increase the juice. Then squeeze them into a -bowl, and mix with the juice a very small tea-cup full of cold water. -Use none of the peel. Add gradually sufficient sugar to make it _very -sweet_. Beat twelve eggs till quite light, and then stir the lemon -juice gradually into them, beating very hard at the last. Put the -mixture into cups, and bake it ten minutes. When done, grate nutmeg -over the top of each, and set them among ice, or in a very cold place. - -These custards being made without milk, can be prepared at a short -notice; they will be found very fine. - -Orange custards may be made in the same manner. - - -GOOSEBERRY CUSTARD.--Top and tail two quarts of green gooseberries. -Stew them in a very little water; stirring and mashing them frequently. -When they have stewed till entirely to pieces, take them out, and with -a wooden spoon press the pulp through a cullender. Stir in (while the -pulp is hot) a table-spoonful of butter, and sufficient sugar to make -it very sweet. Beat six eggs very light. Simmer the gooseberry pulp -over a gentle fire, and gradually stir the beaten eggs into it. When it -comes to a boil, take it off immediately, stir it very hard, and set it -out to cool. Serve it up cold in glasses or custard cups, grating some -nutmeg over each. - - -ALMOND CUSTARD.--Scald and blanch half a pound of shelled sweet -almonds, and three ounces of shelled bitter almonds; throwing them -as you do them into a large bowl of cold water. Then pound them one -at a time in a mortar; pouring in frequently a little rose water to -prevent their oiling, and becoming dark-coloured and heavy. Melt a -quarter of a pound of loaf-sugar in a quart of cream or rich milk, and -stir in by degrees the pounded almonds. Beat ten eggs very light, and -stir them gradually into the mixture; adding a powdered nutmeg, and a -tea-spoonful of powdered mace and cinnamon mixed. Then put the whole -into a pitcher, and place it in a kettle or pan of boiling water, the -water coming up to the lower part of the neck of the pitcher. Set it -over hot coals, and let it boil (stirring it all the time) till it is -quite thick, but not till it curdles. Then take the pitcher out of the -water; pour the custard into a large bowl, and stir it till it cools. -Put it into glass cups, and send it to table cold. Sweeten some cream -or white of egg. Beat it to stiff froth and pile it on the top of the -custards. - - -BOILED COCOA-NUT CUSTARD.--To a pound of grated cocoa-nut allow a pint -of unskimmed milk, and six ounces of white sugar. Beat very light the -yolks of six eggs. Stir them gradually into the milk, alternately with -the cocoa-nut and sugar. Put the mixture into a pitcher; set it in a -vessel of boiling water; place it on hot coals, and simmer it till it -is very smooth and thick; stirring it all the time. As soon as it comes -to a hard boil, take it off the fire; pour it into a large bowl, and -set it out to cool. When cold, put it into glass cups. Beat to a stiff -froth the white of egg that was left, and pile it on the custards. - - -BAKED COCOA-NUT CUSTARD.--Grate as much cocoa-nut as will weigh a -pound. Mix half a pound of powdered white sugar with the milk of the -cocoa-nut, or with a pint of cream; adding two table-spoonfuls of rose -water. Then stir in gradually a pint of rich milk. Beat to a stiff -froth the whites of eight eggs, and stir them into the milk and sugar, -a little at a time, alternately with the grated cocoa-nut: add a -tea-spoonful of powdered nutmeg and cinnamon. Then put the mixture into -cups, and bake them twenty minutes in a Dutch oven half filled with -boiling water. When cold, grate loaf-sugar over them. - - -CHOCOLATE CUSTARD.--Scrape fine a quarter of a pound of chocolate, and -pour on it a pint of boiling water. Cover it, and let it stand by the -fire till it has dissolved, stirring it twice. Beat eight eggs very -light, omitting the whites of two. Stir them by degrees into a quart of -cream or rich milk, alternately with the melted chocolate, and three -table-spoonfuls of powdered white sugar. Put the mixture into cups, -and bake it about ten minutes. Send them to table cold, with sweetened -cream, or white of egg beaten to a stiff froth, and heaped on the top -of each custard. No chocolate is so good as Baker's prepared cocoa. - - -MACCAROON CUSTARDS.--These must be made in china custard cups. Put four -maccaroons into each cup, and pour on them three spoonfuls of white -wine. Mix together a pint of cream, and a pint of milk; and boil them -with a large stick of cinnamon broken up, and a small bunch of peach -leaves or a handful of broken bitter almonds. Then strain the milk; -stir in a quarter of a pound of white sugar, and set it away to cool. -Beat very light eight eggs, (omitting the whites of four,) and stir -them gradually into the cream and milk when quite cold. Fill your cups -with the mixture, (leaving the maccaroons at the bottom,) and set them -in a Dutch oven or iron baking pan, which must be half full of boiling -water. Heat the oven-lid first, by standing it up before a hot fire; -then put it on, spreading coals over the top. Place sufficient coals -under the oven, and bake the custards about ten minutes. When cold, -heap beaten white of egg on the top of each. These custards are very -fine. - - -SYLLABUB, OR WHIPT CREAM. - -Pare off very thin the yellow rind of four large lemons, and lay it -in the bottom of a deep dish. Squeeze the juice of the lemons into -a large bowl containing a pint of white wine, and sweeten it with -half a pound of powdered loaf-sugar. Then, by degrees, mix in a quart -of cream. Pour the whole into the dish in which you have laid the -lemon-peel, and let the mixture stand untouched for three hours. Then -beat it with rods to a stiff froth, (first taking out the lemon-peel,) -and having put into each of your glasses a table-spoonful or more of -fruit jelly, heap the syllabub upon it so as to stand up high at the -top. This syllabub, if it can be kept in a cold place, may be made the -day before you want to use it. - - -COUNTRY SYLLABUB.--Mix half a pound of white sugar with a pint of fine -sweet cider, or of white wine; and grate in a nutmeg. Prepare them in a -large bowl, just before milking time. Then let it be taken to the cow, -and have about three pints milked into it; stirring it occasionally -with a spoon. Let it be eaten before the froth subsides. If you use -cider, a little brandy will improve it. - - -A TRIFLE.--Place half a pound of maccaroons or Naples biscuits at the -bottom of a large glass bowl. Pour on them as much white wine as will -cover and dissolve them. Make a rich custard, flavoured with bitter -almonds or peach leaves: and pour it when cold on the maccaroons; the -custard may be either baked or boiled. Then add a layer of marmalade -or jam. Take a quart of cream, mix with it a quarter of a pound of -sugar, and half a pint of white wine, and whip it with rods to a stiff -froth; laying the froth (as you proceed) on an inverted sieve, with -a dish under it to catch the cream that drips through; which must be -saved and whipped over again. Instead of rods you may use a little tin -churn. Pile the frothed cream upon the marmalade in a high pyramid. To -ornament it,--take preserved water-melon rind that has been cut into -leaves or flowers; split them nicely to make them thinner and lighter; -place a circle or wreath of them round the heap of frothed cream, -interspersing them with spots of stiff red currant jelly. Stick on the -top of the pyramid a sprig of real flowers. - - -FLOATING ISLAND.--Take a quart of rich cream, and divide it in half. -Sweeten one pint of it with loaf-sugar, and stir into it sufficient -currant jelly to colour it of a fine pink. Put it into a glass bowl, -and place in the centre a pile of sliced almond-sponge cake, or of -lady cake; every slice spread thickly with raspberry jam or marmalade, -and laid evenly one on another. Have ready the other pint of cream, -flavoured with the juice of two lemons, and beaten with rods to a stiff -froth. Heap it all over the pile of cake, so as entirely to cover it. -Both creams must be made very sweet. - - -A RASPBERRY CHARLOTTE.--Take a dozen of the square or oblong -sponge-cakes that are commonly called Naples biscuits. They should -be quite fresh. Spread over each a thick layer of raspberry jam, and -place them in the bottom and round the sides of a glass bowl. Take the -whites of six eggs, and mix with them six table-spoonfuls of raspberry -or currant jelly. Beat the egg and jelly with rods till very light, -and then fill up the bowl with it. For this purpose, cream (if you can -conveniently procure it) is still better than white of egg. - -You may make a charlotte with any sort of jam, marmalade, or fruit -jelly. It can be prepared at a short notice, and is very generally -liked. You may use ripe strawberries, washed and sweetened. - - -A PLUM CHARLOTTE.--Stone a quart of ripe plums; first stew, and then -sweeten them. Cut slices of bread and butter, and lay them in the -bottom and round the sides of a large bowl or deep dish. Pour in the -plums boiling hot, cover the bowl, and set it away to cool gradually. -When quite cold, send it to table, and eat it with cream. - - -CLOTTED CREAM.--Mix together a jill of rich milk, a large wine glass of -rose water, and four ounces of white sugar. Add to it the beaten yolks -of two eggs. Stir the mixture into a quart of the best cream; set it -over hot coals, and let it just come to a boil, stirring it all the -time. Then take it off, pour it into a glass bowl, and set it away to -get cold. Eat it with fresh strawberries, raspberries, or with any sort -of sweetmeats. - - -LEMON CREAM.--Beat well together a quart of thick cream and the -yolks of eight eggs. Then gradually beat in half a pound of powdered -loaf-sugar, and the grated rind of three large lemons. Put the mixture -into a porcelain skillet, and set it on hot coals till it comes to a -boil; then take it off, and stir it till nearly cold. Squeeze the juice -of the lemons into a bowl; pour the cream upon it, and continue to stir -it till quite cold. You may serve it up in a glass bowl, in glass cups, -or in jelly glasses. Eat it with tarts or sweetmeats. - - -ORANGE CREAM.--Beat very light six eggs, omitting the whites of two. -Have ready a pint of orange juice, and stir it gradually into the -beaten egg, alternately with a pound of powdered loaf-sugar. Put into a -porcelain skillet the yellow rind of one orange, pared very thin; pour -the mixture upon it, and set it over a slow fire. Simmer it steadily, -stirring it all the time; but when nearly ready to boil, take it off, -remove the orange-peel, and put the mixture into glasses to get cold. - - -CURDS AND WHEY.--Take a piece of rennet about three inches square, and -wash it in two or three cold waters to get off the salt; wipe it dry, -and fasten a string to one corner of it. Have ready in a deep dish or -pan, a quart of unskimmed milk that has been warmed but not boiled. -Put the rennet into it, leaving the string hanging out over the side, -that you may know where to find it. Cover the pan, and set it by the -fire-side or in some other warm place. When the milk becomes a firm -mass of curd, and the whey looks clear and greenish, remove the rennet -as gently as possible, pulling it out by the string; and set the pan -in ice, or in a very cold place. Send to table with it a small pitcher -of white wine, sugar and nutmeg mixed together; or a bowl of sweetened -cream, with nutmeg grated over it. - -You may keep rennet in white wine; cutting it in small pieces, and -putting it into a glass jar with wine enough to cover it well. Either -the wine or the rennet will be found good for turning milk; but do not -put in both together, or the curd will become so hard and tough as to -be uneatable. - -Rennets properly prepared and dried, are sold constantly in the -Philadelphia markets. The cost is trifling; and it is well to have one -always in the house, in case of being wanted to make whey for sick -persons. They will keep a year or more. - - -LEMON ICE CREAM - -Have ready two quarts of very rich thick cream, and take out a pint. -Stir gradually into the pint, a pound of the best loaf-sugar powdered -fine; and the grated rind and the juice of four ripe lemons of the -largest size, or of five or six smaller ones. If you cannot procure -the fruit, you may flavour the cream with essence or oil of lemon; a -tea-spoonful or more, according to its strength. The strongest and best -essence of lemon is the white or whitish; when tinged with green, it -is comparatively weak, having been diluted with water; if quite green, -a large tea-spoonful will not communicate as much flavour as five or -six drops of the white. After you have mixed the pint of cream with the -sugar and lemon, beat it gradually and hard into the remaining cream, -that is, the three pints. Cover it, and let it stand to infuse from -half an hour to an hour. Then taste it, and if you think it necessary, -stir in a little more lemon juice or a little more sugar. Strain it -into the freezer through a fine strainer, (a tin one with small close -holes is best,) to get rid of the grated lemon-peel, which if left -in would prevent the cream from being smooth. Cover the freezer, and -stand it in the ice cream tub, which should be filled with a mixture, -in equal quantities, of coarse salt, and ice broken up as small as -possible, that it may lie close and compact round the freezer, and thus -add to its coldness. Snow, when it can be procured, is still better -than ice to mix with the salt. It should be packed closely into the -tub, and pressed down hard. While the cream is freezing, keep it always -in motion, whirling the freezer round by the handle, and opening the -lid frequently to stir and beat the cream, and to scrape it down from -the sides with a long-handled tin spoon. Take care that no salt gets -in, or the cream will be spoiled. When it is entirely frozen, take it -out of the freezer and put it into your mould; set it again in the -tub, (which must be filled with fresh ice and salt,) and leave it -undisturbed till you want it for immediate use. This second freezing, -however, should not continue longer than an hour, or the cream will -become inconveniently and unpleasantly hard, and have much of the -flavour frozen out of it. Place the mould in the ice tub, with the head -downwards, and cover the tub with pieces of old carpet while the second -freezing is going on. When it has arrived at the proper consistence, -and it is time to serve it up, dip a cloth in cold water, and wash it -round the mould for a few moments, to loosen the cream and make it come -out easily; setting the mould on a glass or china dish. If a pyramid -or obelisk mould, lift it carefully off the top. If the mould or form -represents doves, dolphins, lap-dogs, fruit baskets, &c. it will open -down the middle, and must be taken off in that manner. Serve it up -immediately lest it begin to melt. Send round sponge-cake with it, and -wine or cordials immediately after. - -If you have no moulds, but intend serving it up in a large bowl or in -glasses, it must still be frozen twice over; otherwise it can have no -smoothness, delicacy, or consistence, but will be rough and coarse, and -feel in the mouth like broken icicles. The second freezing (if you have -no mould) must be done in the freezer, which should be washed out, and -set again in the tub with fresh ice and salt. Cover it closely and let -the cream stand in it untouched, but not less than two hours. When you -put it into glasses, heap it high on the top. - -Begin to make ice cream about four or five hours before it is wanted -for use. If you commence it too early, it may probably be injured by -having to remain too long in the second freezing, as it must not be -turned out till a few moments before it is served up. In damp weather -it requires a longer time to freeze. - -If cream is scarce, mix with it an equal quantity of rich milk, and -then add, for each quart, two table-spoonfuls of powdered arrow-root -rubbed smooth in a little cold milk. Orange ice cream is made in the -same manner as lemon. - - -STRAWBERRY ICE CREAM.--Take two quarts of ripe strawberries; hull them, -and put them into a deep dish, strewing among them half a pound of -powdered loaf-sugar. Cover them, and let them stand an hour or two. -Then mash them through a sieve till you have pressed out all the juice, -and stir into it half a pound more of powdered sugar, or enough to make -it very sweet, and like a thick syrup. Then mix it by degrees with two -quarts of rich cream, beating it in very hard. Put it into a freezer, -and proceed as in the foregoing receipt. In two hours, remove it to a -mould, or take it out and return it again to the freezer with fresh -salt and ice, that it may be frozen a second time. In one hour more, it -should be ready to turn out. - - -RASPBERRY ICE CREAM--Is made according to the preceding receipt. - - -PINE-APPLE ICE CREAM.--To each quart of cream allow a large ripe -pine-apple, and a pound of powdered loaf-sugar. Pare the pine-apple, -slice it very thin, and mince it small. Lay it in a deep dish and strew -the sugar among it. Cover the dish, and let the pine-apple lie in the -sugar for two or three hours. Then strain it through a sieve, mashing -and pressing out all the juice. Stir the juice gradually into the -cream, beating it hard. Put it into the freezer, and let it be twice -frozen before it is served up. - - -VANILLA ICE CREAM.--Take a large vanilla bean, and boil it slowly in -half a pint of milk till all the flavour is drawn out, which you may -know by tasting it. Then mix into the milk half a pound of powdered -loaf-sugar, and stir it very hard into a quart of rich cream. Put it -into the freezer, and proceed as directed in the receipt for Lemon Ice -Cream; freezing it twice. - - -ALMOND ICE CREAM.--Take six ounces of bitter almonds, (sweet ones will -not do,) blanch them, and pound them in a mortar, adding by degrees a -little rose water. Then boil them gently in a pint of cream till you -find that it is highly flavoured with them. Then pour the cream into -a bowl, stir in a pound of powdered loaf-sugar, cover it, and set it -away to cool gradually; when it is cold, strain it, and then stir it -gradually and hard into three pints of cream. Put it into the freezer, -and proceed as directed in the first ice cream receipt. Freeze it -twice. It will be found very fine. - -Send round always with ice cream, sponge cake or Savoy biscuits. -Afterwards wine, and cordials, or liqueurs as they are now generally -called. - - -ICE ORANGEADE.--Take a pint and a half of orange juice, and mix it -with half a pint of clear or filtered water. Stir in half a pound -of powdered loaf-sugar. Pare very thin the yellow rind of six -deep-coloured oranges, cut in pieces, and lay it at the bottom of a -bowl or tureen. Pour the orange juice and sugar upon it; cover it, -and let it infuse an hour. Then strain the liquid into a freezer, and -proceed as for ice cream. When it is frozen, put it into a mould, (it -will look best in the form of a pine-apple,) and freeze it a second -time. Serve it in glass cups, with any sort of very nice sweet cakes. - - -ICE LEMONADE--May be made in the above manner, but with a larger -proportion of sugar. - -The juice of pine-apples, strawberries, raspberries, currants and -cherries, may be prepared and frozen according to the above receipts. -They will freeze in a shorter time than if mixed with cream, but are -very inferior in richness. - - -BLANC-MANGE. - -Put into a pan an ounce of isinglass; (in warm weather you must take -an ounce and a quarter;) pour on as much rose water as will cover the -isinglass, and set it on hot coals to dissolve.[G] Blanch a quarter of -a pound of shelled almonds, (half sweet and half bitter,) and beat them -to a paste in a mortar, (one at a time,) moistening them all the while -with a little rose water. Stir the almonds by degrees into a quart of -cream, alternately with half a pound of powdered white sugar; add a -large tea-spoonful of beaten mace. Put in the melted isinglass, and -stir the whole very hard. Then put it into a porcelain skillet, and let -it boil fast for a quarter of an hour. Then strain it into a pitcher, -and pour it into your moulds, which must first be wetted with cold -water. Let it stand in a cool place undisturbed, till it has entirely -congealed, which will be in about five hours. Then wrap a cloth dipped -in hot water round the moulds, loosen the blanc-mange round the edges -with a knife, and turn it out into glass dishes. It is best to make it -the day before it is wanted. - -Instead of using a figure-mould, you may set it to congeal in tea-cups -or wine glasses. - -Blanc-mange may be coloured green by mixing with the cream a little -juice of spinage; cochineal which has been infused in a little brandy -for half an hour, will colour it red; and saffron will give it a bright -yellow tinge. - - -FOOTNOTES: - -[G] You may make the stock for blanc-mange without isinglass, by -boiling four calves' feet in two quarts of water till reduced one half, -and till the meat is entirely to rags. Strain it, and set it away till -next day. Then clear it from the fat and sediment; cut it into pieces, -and boil it with the cream and the other ingredients. When you take it -from the fire, and strain it into the pitcher, keep stirring it till it -gets cold. - - -CARRAGEEN BLANC-MANGE.--This is made of a sea-weed resembling moss, -that is found in large quantities on some parts of our coast, and is -to be purchased in the cities at most of the druggists. Carrageen -costs but little, and is considered extremely salutary for persons of -delicate constitutions. Its glutinous nature when boiled, renders it -very suitable for blanc-mange. - -From a quart of rich unskimmed milk take half a pint. Add to the half -pint two ounces of bitter almonds, blanched and pounded; half a nutmeg; -and a large stick of cinnamon, broken up; also eight or nine blades -of mace. Set it in a closed pan over hot coals, and boil it half an -hour. In the mean time, wash through two or three _cold_ waters half -a handful of carrageen, (if you put in too much it will communicate -an unpleasant taste to the blanc-mange,) and add it to the pint and a -half of cold milk. Then when it is sufficiently flavoured, stir in the -boiled milk, adding gradually half a pound of powdered sugar, and mix -the whole very well. Set it over the fire, and keep it boiling hard -five minutes from the time it has come to a boil. Then strain it into a -pitcher; wet your moulds or cups with cold water, put the blanc-mange -into them, and leave it undisturbed till it congeals. - -After washing the sea-weed, you must drain it well, and shake the water -from the sprigs. You may flavour the mixture (_after_ it is boiled and -strained) with rose-water or peach-water, stirred in at the last. - - -ARROW ROOT BLANC-MANGE.--Take a tea-cup full of arrow root, put it -into a large bowl, and dissolve it in a little cold water. When it is -melted, pour off the water, and let the arrow root remain undisturbed. -Boil in half a pint of unskimmed milk, (made very sweet with white -sugar,) a beaten nutmeg, and eight or nine blades of mace, mixed with -the juice and grated peel of a lemon. When it has boiled long enough to -be highly flavoured, strain it into a pint and a half of very rich milk -or cream, and add a quarter of a pound of sugar. Boil the whole for ten -minutes; then strain it, boiling hot, over the arrow root. Stir it well -and frequently till cold; then put it into moulds and let it set to -congeal. - - -JAUNE-MANGE.--Put two ounces of isinglass into a pint of water, and -boil it till it has dissolved. Then strain it into a porcelain skillet, -and add to it half a pint of white wine; the grated peel and juice of -two large deep-coloured oranges; half a pound of loaf-sugar; and the -yolks only of eight eggs that have been well beaten. Mix the whole -thoroughly; place it on hot coals and simmer it, stirring it all the -time till it boils hard. Then take it off directly, strain it, and put -it into moulds to congeal. - - -CALVES' FOOT JELLY. - -The best calves' feet for jelly are those that have had the hair -removed by scalding, but are not skinned; the skin containing a great -deal of glutinous matter. In Philadelphia, unskinned calves' feet are -generally to be met with in the lower or Jersey market. - -Boil a set of feet in four quarts of cold water; (if the feet have been -skinned allow but three quarts;) they should boil slowly till the -liquid is reduced to two quarts or one half the original quantity, and -the meat has dropped in rags from the bone. Then strain the liquid; -measure and set it away in a large earthen pan to get cold; and let -it rest till next morning. Then if you do not find it a firm cake of -jelly, boil it over again with an ounce of isinglass, and again set it -away till cold and congealed. Remove the sediment from the bottom of -the cake of jelly, and carefully scrape off all the fat. The smallest -bit of fat will eventually render it dull and cloudy. Press some clean -blotting paper all over it to absorb what little grease may yet remain. -Then cut the cake of jelly into pieces, and put it into a porcelain -kettle to melt over the fire. To each quart allow a pound of broken -up loaf-sugar, a pint of Madeira wine, and a large glass of brandy; -three large sticks of the best Ceylon cinnamon broken up, (if common -cinnamon, use four sticks,) the grated peel and juice of four large -lemons; and lastly, the whites of four eggs strained, but not beaten. -In breaking the eggs, take care to separate them so nicely that none -of the yellow gets into the white; as the smallest portion of yolk of -egg will prevent the jelly from being perfectly clear. Mix all the -ingredients well together, and put them to the jelly in the kettle. Set -it on the fire, and boil it hard for twenty minutes, but do not stir -it. Then throw in a tea-cup of cold water, and boil it five minutes -longer; then take the kettle off the fire, and set it aside, keeping it -closely covered for half an hour; this will improve its clearness. Take -a large white flannel jelly-bag; suspend it by the strings to a wooden -frame made for such purposes, or to the legs of a table. Pour in the -mixture boiling hot, and when it is all in, close up the mouth of the -bag that none of the flavour may evaporate. Hang it over a deep white -dish or bowl, and let it drip slowly, but on no account squeeze the -bag, as that will certainly make the jelly dull and cloudy. If it is -not clear the first time, empty the bag, wash it, put in the jelly that -has dripped into the dish, and pass it through again. Repeat this till -it is clear. You may put it into moulds to congeal, setting them in a -cold place. When it is quite firm, wrap a cloth that has been dipped in -hot water, round the moulds to make the jelly turn out easily. But it -will look much better, and the taste will be more lively, if you break -it up after it has congealed, and put it into a glass bowl, or heap it -in jelly glasses. Unless it is broken, its sparkling clearness shows to -little advantage. - -After the clear jelly has done dripping, you may return the ingredients -to the kettle, and warm them over again for about five minutes. Then -put them into the bag (which you may now squeeze hard) till all the -liquid is pressed out of it into a second dish or bowl. This last jelly -cannot, of course, be clear, but it will taste very well, and may be -eaten in the family. - -A pound of the best raisins picked and washed, and boiled with the -other ingredients, is thought by many persons greatly to improve the -richness and flavour of calves' feet jelly. They must be put in whole, -and can be afterwards used for a pudding. - -Similar jelly may be made of pigs' or sheep's feet: but it is not so -nice and delicate as that of calves. - -By boiling two sets, or eight calves' feet in five quarts of water, -you may be sure of having the jelly very firm. In damp weather it is -sometimes very difficult to get it to congeal if you use but one set of -feet; there is the same risk if the weather is hot. In winter it may be -made several days before it is to be eaten. In summer it will keep in -ice for two days; perhaps longer. - - -TO PRESERVE CREAM.--Take four quarts of new cream; it must be of -the richest quality, and have no milk mixed with it. Put it into a -preserving kettle, and simmer it gently over the fire; carefully taking -off whatever scum may rise to the top, till nothing more appears. Then -stir, gradually, into it four pounds of double-refined loaf-sugar -that has been finely powdered and sifted. Let the cream and sugar -boil briskly together half an hour; skimming it, if necessary, and -afterwards stirring it as long as it continues on the fire. Put it into -small bottles; and when it is cold, cork it, and secure the corks with -melted rosin. This cream, if properly prepared, will keep perfectly -good during a long sea voyage. - - -ITALIAN CREAM.--Put two pints of cream into two bowls. With one bowl -mix six ounces of powdered loaf-sugar, the juice of two large lemons, -and two glasses of white wine. Then add the other pint of cream, and -stir the whole very hard. Boil two ounces of isinglass with four small -tea-cups full of water, till it is reduced to one half. Then stir the -isinglass lukewarm into the other ingredients, and put them into a -glass dish to congeal. - - -CHOCOLATE CREAM.--Melt six ounces of scraped chocolate and four ounces -of white sugar in one pint of boiling milk. Stir in an ounce of -dissolved isinglass. When the whole has boiled, pour it into a mould. - - -COLOURING FOR CONFECTIONARY. - - -RED.--Take twenty grains of cochineal, and fifteen grains of cream -of tartar finely powdered; add to them a piece of alum the size of a -cherry stone, and boil them with a jill of soft water, in an earthen -vessel, slowly, for half an hour. Then strain it through muslin, and -keep it tightly corked in a phial. - - -COCHINEAL FOR PRESENT USE.--Take two cents' worth of cochineal. Lay it -on a flat plate, and bruise it with the blade of a knife. Put it into -half a tea-cup of alcohol. Let it stand a quarter of an hour, and then -filter it through fine muslin. - - -YELLOW COLOURING.--Take a little saffron, put it into an earthen vessel -with a very small quantity of cold soft water, and let it steep till -the colour of the infusion is a bright yellow. Then strain it. The -yellow seeds of lilies will answer nearly the same purpose. - - -GREEN.--Take fresh spinach or beet leaves, and pound them in a marble -mortar. If you want it for immediate use, take off the green froth as -it rises, and mix it with the article you intend to colour. If you -wish to keep it a few days, take the juice when you have pressed out a -tea-cup full, and adding to it a piece of alum the size of a pea, give -it a boil in a saucepan. - - -WHITE.--Blanch some almonds, soak them in cold water, and then pound -them to a smooth paste in a marble mortar; adding at intervals a little -rose water. - -Thick cream will communicate a white colour. - -These preparations may be used for jellies, ice creams, blanc-mange, -syllabubs, icing for cakes; and for various articles of confectionary. - - - - -CAKES, ETC. - - -GENERAL OBSERVATIONS. - -Unless you are provided with proper and convenient utensils and -materials, the difficulty of preparing cakes will be great, and in -most instances a failure; involving disappointment, waste of time, -and useless expense. Accuracy in proportioning the ingredients is -indispensable; and therefore scales and weights, and a set of tin -measures (at least from a quart down to a jill) are of the utmost -importance. A large sieve for flour is also necessary; and smaller ones -for sugar and spice. There should be a marble mortar, or one of lignum -vitae, (the hardest of all wood;) those of iron (however well tinned) -are apt to discolour the articles pounded in them. Spice may be ground -in a mill kept exclusively for that purpose. Every kitchen should be -provided with spice-boxes. You should have a large grater for lemon, -cocoa-nut, &c., and a small one for nutmeg. Butter and sugar cannot be -stirred together conveniently without a spaddle or spattle, which is -a round stick flattened at one end; and a deep earthen pan with sides -nearly straight. For beating eggs, you should have hickory rods or a -wire whip, and broad shallow earthen pans. Neither the eggs, nor the -butter and sugar should be beaten in tin, as the coldness of the metal -will prevent them from becoming light. - -For baking large cakes, the pans (whether of block tin or earthen) -should have straight sides; if the sides slope inward, there will be -much difficulty in icing the cake. Pans with a hollow tube going up -from the centre, are supposed to diffuse the heat more equally through -the middle of the cake. Buns and some other cakes should be baked in -square shallow pans of block tin or iron. Little tins for queen cakes, -&c. are most convenient when of a round or oval shape. All baking pans, -whether large or small, should be well greased with fresh butter before -the mixture is put into them, and should be filled but little more than -half. You should have at least two dozen little tins, that a second -supply may be ready for the oven the moment the first is taken out. You -will also want tin cutters for cakes that are rolled out in dough. - -All the utensils should be cleaned and put away as soon as they are -done with. They should be all kept together, and, if possible, not used -for any other purposes.[H] - -As it is always desirable that cake-making should be commenced at an -early hour, it is well on the day previous to ascertain if all the -materials are in the house; that there may be no unnecessary delay -from sending or waiting for them in the morning. Wastefulness is to be -avoided in every thing; but it is utterly impossible that cakes can be -good (or indeed any thing else) without a liberal allowance of good -materials. Cakes are frequently rendered hard, heavy, and uneatable by -a misplaced economy in eggs and butter; or tasteless and insipid for -want of their due seasoning of spice, lemon, &c. - -Use no flour but the best superfine; if the flour is of inferior -quality, the cakes will be heavy, ill-coloured, and unfit to eat. -Even the best flour should always be sifted. No butter that is not -fresh and good, should ever be put into cakes; for it will give -them a disagreeable taste which can never be disguised by the other -ingredients. Even when of excellent quality, the butter will be -improved by washing it in cold water, and squeezing and pressing it. -Except for gingerbread, use only white sugar, (for the finest cakes -the best loaf,) and have it pulverized by pounding it in a mortar, or -crushing it on the pasteboard with the rolling-pin. It should then be -sifted. In mixing butter and sugar, sift the sugar into a deep pan, cut -up the butter in it, set it in a warm place to soften, and then stir -it very hard with the spaddle, till it becomes quite light, and of the -consistence of cream. In preparing eggs, break them one at a time, into -a saucer, that, in case there should be a bad one among them, it may -not spoil the others. Put them into a broad shallow pan, and beat them -with rods or with a wire whisk, not merely till they froth, but long -afterwards, till the froth subsides, and they become thick and smooth -like boiled custard. White of egg by itself may be beaten with small -rods, or with a three-pronged fork, or a broad knife. It is a very easy -process, and should be continued till the liquid is all converted into -a stiff froth so firm that it will not drop from the rods when held up. -In damp weather it is sometimes difficult to get the froth stiff. - -The first thing to be done in making cake, is to weigh or measure all -the ingredients. Next sift the flour, powder the sugar, pound or grind -the spice, and prepare the fruit; afterwards mix and stir the butter -and sugar, and lastly beat the eggs; as, if allowed to stand any time, -they will fall and become heavy. When all the ingredients are mixed -together, they should be stirred very hard at the last; and (unless -there is yeast in the cake) the sooner it is put into the oven the -better. While baking, no air should be admitted to it, except for a -moment, now and then, when it is necessary to examine if it is baking -properly. For baking cakes, the best guide is practice and experience; -so much depending on the state of the fire, that it is impossible to -lay down any infallible rules. If you bake in a Dutch oven, let the -lid be first heated by standing it up before the fire; and cover the -inside of the bottom with sand or ashes, to temper the heat. For the -same purpose, when you bake in a stove, place bricks under the pans. -Sheets of iron without sides will be found very useful for baking small -flat cakes. For cakes of this description, the fire should be brisk; -if baked slowly, they will spread, lose their shape, and run into each -other. For all cakes, the heat should be regular and even; if one part -of the oven is cooler than another, the cake will bake imperfectly, and -have heavy streaks through it. Gingerbread (on account of the molasses) -is more apt to scorch and burn than any other cake; therefore it should -be baked with a moderate fire. - -It is safest, when practicable, to send all large cakes to a -professional baker's; provided they can be put immediately into the -oven, as standing will spoil them. If you bake them at home, you will -find that they are generally done when they cease to make a simmering -noise; and when on probing them to the bottom with a twig from a -broom, or with the blade of the knife, it comes out quite clean. The -fire should then be withdrawn, and the cake allowed to get cold in the -oven. Small cakes should be laid to cool on an inverted sieve. It may -be recommended to novices in the art of baking, to do every thing in -little tins or in very shallow pans; there being then less risk than -with a large thick cake. In mixing batter that is to be baked in small -cakes, use a less proportion of flour. - -Small cakes should be kept closely covered in stone jars. For large -ones, you should have broad stone pans with close lids, or else tin -boxes. All cakes that are made with yeast, should be eaten quite fresh; -so also should sponge cake. Some sorts may be kept a week; black cake -much longer. - - -FOOTNOTES: - -[H] Hickory rods, spaddles, etc. can be obtained by bespeaking them at -a turner's. - -Apple-corers are sold by tinners. - - -BLACK CAKE. - -Prepare two pounds of currants by picking them clean, washing and -draining them through a cullender, and then spreading them out on a -large dish to dry before the fire or in the sun, placing the dish in -a slanting position. Pick and stone two pounds of the best raisins, -and cut them in half. Dredge the currants (when they are dry) and the -raisins thickly with flour to prevent them from sinking in the cake. -Grind or powder as much cinnamon as will make a large gravy-spoonful -when done; also a table-spoonful of mace and four nutmegs; sift these -spices, and mix them all together in a cup. Mix together two large -glasses of white wine, one of brandy and one of rose water, and cut a -pound of citron into large slips. Sift a pound of flour into one pan, -and a pound of powdered loaf-sugar into another. Cut up among the sugar -a pound of the best fresh butter, and stir them to a cream. Beat twelve -eggs till perfectly thick and smooth, and stir them gradually into the -butter and sugar, alternately with the flour. Then add by degrees, the -fruit, spice and liquor, and stir the whole very hard at the last. -Then put the mixture into a well-buttered tin pan with straight or -perpendicular sides. Put it immediately into a moderate oven, and bake -it at least six hours. When done, take it out and set it on an inverted -sieve to cool gradually. Ice it next morning; first dredging the -outside all over with flour, and then wiping it with a towel. This will -make the icing stick. - - -ICING.--A quarter of a pound of finely-powdered loaf-sugar, of the -whitest and best quality, is the usual allowance to one white of egg. -For the cake in the preceding receipt, three quarters of a pound of -sugar and the whites of three eggs will be about the proper quantity. -Beat the white of egg by itself till it stands alone. Have ready the -powdered sugar, and then beat it hard into the white of egg, till it -becomes thick and smooth; flavouring it as you proceed with the juice -of a lemon, or a little extract of roses. Spread it evenly over the -cake with a broad knife or a feather; if you find it too thin, beat -in a little more powdered sugar. Cover with it thickly the top and -sides of the cake, taking care not to have it rough and streaky. When -dry, put on a second coat; and when that is nearly dry, lay on the -ornaments. You may flower it with coloured sugar-sand or nonparels; -but a newer and more elegant mode is to decorate it with devices and -borders in white sugar. These are put on with a syringe, moving it -skilfully, so as to form the pattern. A little gum tragacanth should be -mixed with this icing. - -You may colour icing of a pale or deep yellow, by rubbing the lumps of -loaf-sugar (before they are powdered) upon the outside of a large lemon -or orange. This will also flavour it finely. - -Almond icing, for a very fine cake, is made by mixing gradually with -the white of egg and sugar, some almonds, half bitter and half sweet, -that have been pounded in a mortar with rose water to a smooth paste. -The whole must be well incorporated, and spread over the cake near half -an inch thick. It must be set in a cool oven to dry, and then taken out -and covered with a smooth plain icing of sugar and white of egg. - -Whatever icing is left, may be used to make maccaroons or kisses. - - -POUND CAKE.--Prepare a table-spoonful of powdered cinnamon, a -tea-spoonful of powdered mace, and two nutmegs grated or powdered. Mix -together in a tumbler, a glass of white wine, a glass of brandy, and -a glass of rose water. Sift a pound of the finest flour into a broad -pan, and powder a pound of loaf-sugar. Put the sugar into a deep pan, -and cut up in it a pound of fresh butter. Warm them by the fire till -soft; and then stir them to a cream. When they are perfectly light, -add gradually the spice and liquor, a little at a time. Beat ten -eggs as light as possible, and stir them by degrees into the mixture -alternately with the flour. Then add the juice of two lemons or three -large oranges. Stir the whole very hard; put it into a deep tin pan -with straight or upright sides, and bake it in a moderate oven from two -to three hours. If baked in a Dutch oven, take off the lid when you -have ascertained that the cake is quite done, and let it remain in the -oven to cool gradually. If any part is burnt, scrape it off as soon as -cold. - -It may be iced either warm or cool; first dredging the cake with flour -and then wiping it off. It will be best to put on two coats of icing; -the second coat not till the first is entirely dry. Flavour the icing -with essence of lemon, or with extract of roses. - -This cake will be very delicate if made with a pound of rice flour -instead of wheat. - - -INDIAN POUND CAKE.--Sift a pint of fine yellow Indian meal, and half -a pint of wheat flour, and mix them well together. Prepare a nutmeg -beaten, and mixed with a table-spoonful of powdered cinnamon. Stir -together till very light, half a pound of powdered white sugar; and -half a pound of fresh butter; adding the spice, with a glass of white -wine, and a glass of brandy. Having beaten eight eggs as light as -possible, stir them into the butter and sugar, a little at a time, in -turn with the meal. Give the whole a hard stirring at the last; put it -into a well-buttered tin pan, and bake it about two hours. - -This cake (like every thing else in which Indian meal is an ingredient) -should be eaten quite fresh; it is then very nice. When stale, (even a -day old,) it becomes dry and rough as if made with saw-dust. - - -QUEEN CAKE.--Sift fourteen ounces of the finest flour, being two ounces -less than a pound. Cakes baked in little tins, should have a smaller -proportion of flour than those that are done in large loaves. Prepare -a table-spoonful of beaten cinnamon, a tea-spoonful of mace, and two -beaten nutmegs; and mix them all together when powdered. Mix in a -tumbler, half a glass of white wine, half a glass of brandy, and half a -glass of rose water. Powder a pound of loaf-sugar, and sift it into a -deep pan; cut up in it a pound of fresh butter; warm them by the fire, -and stir them to a cream. Add gradually the spice and the liquor. Beat -ten eggs very light, and stir them into the mixture in turn with the -flour. Stir in the juice of two lemons, and beat the whole very hard. -Butter some little tins; half fill them with the mixture; set them into -a brisk oven, and bake them about a quarter of an hour. When done, -they will shrink from the sides of the tins. After you turn them out, -spread them on an inverted sieve to cool. If you have occasion to fill -your tins a second time, scrape and wipe them well before they are used -again. - -Make an icing, flavoured with lemon juice or with extract of roses; and -spread two coats of it on the queen cakes. Set them to dry in a warm -place, but not near enough the fire to discolour the icing and cause it -to crack. - -Queen cakes are best the day they are baked. - - -FRUIT QUEEN CAKES.--Make them in the above manner, with the addition -of a pound of currants, (picked, washed, dried, and floured,) and the -juice and grated peel of two large lemons, stirred in gradually at the -last. Instead of currants, you may put in sultana or seedless raisins, -cut in half and floured. You may substitute oranges for lemons. - -You may make a fruit pound cake in this manner. - - -LADY CAKE.--Take a quarter of a pound of shelled bitter almonds, or -peach-kernels. Put them into a bowl of boiling water, (renewing the -water as it cools,) and let them lie in it till the skin peels off -easily; then throw them, as they are blanched, into a bowl of cold -water, which will much improve their whiteness. Pound them, one at a -time, in a mortar; pouring in frequently a few drops of rose water to -prevent them from oiling and being heavy. Cut up three quarters of a -pound of fresh butter into a whole pound of powdered loaf-sugar. Having -warmed it, stir it to a light cream, and then add very gradually the -pounded almonds, beating them in very hard. Sift into a separate pan -half a pound and two ounces of flour, and beat in another pan to a -stiff froth, the whites only of seventeen eggs. Stir the flour and the -white of egg alternately into the pan of butter, sugar and almonds, -a very little at a time of each. Having beaten the whole as hard as -possible, put it into a buttered tin pan, (a square one is best,) and -set it immediately into a moderate oven. Bake it about an hour, more -or less, according to its thickness. When cool, ice it, flavouring the -icing with lemon juice. It is best the day it is baked, and should be -eaten fresh. When you put it away wrap it in a thick cloth. - -If you bake it in little tins, use two ounces less of flour. - - -SPANISH BUNS.--Cut up three quarters of a pound of butter into a jill -and a half or three wine glasses of rich unskimmed milk, (cream will be -still better,) and set the pan on a stove or near the fire, till the -butter becomes soft enough to stir all through the milk with a knife; -but do not let it get so hot as to oil of itself. Then set it away in -a cold place. Sift into separate pans, a half pound and a quarter of -a pound of the finest flour; and having beaten four eggs as light as -possible, mix them with the milk and butter, and then pour the whole -into the pan that contains the half pound of flour. Having previously -prepared two grated nutmegs, and a table-spoonful of powdered cinnamon -and mace, stir them into the mixture; adding six drops of extract of -roses, or a large table-spoonful of rose water. Add a wine glass and -a half of the best fresh yeast from a brewery. If you cannot procure -yeast of the very best quality, an attempt to make these buns will most -probably prove a failure, as the variety of other ingredients will -prevent them from rising unless the yeast is as strong as possible. -Before you put it in, skim off the thin liquid or beer from the top, -and then stir up the bottom. After you have put in the yeast, add the -sugar; stirring it well in, a very little at a time. If too much sugar -is put in at once, the buns will be heavy. Lastly, sprinkle in the -quarter of a pound of flour that was sifted separately; and stir the -whole very hard. Put the mixture into a square pan well buttered, and -(having covered it with a cloth) place it in a corner of the hearth to -rise, which will require, perhaps, about five hours; therefore these -buns should always be made early in the day. Do not bake it till the -batter has risen to twice its original quantity, and is covered on the -top with bubbles; then set the pan into a moderate oven, and bake it -half an hour. Let it get cool in the pan; then cut it into squares, -and either ice them, (flavouring the icing with essence of lemon or -extract of roses,) or sift grated loaf-sugar thickly over them. These -buns (like all other cakes made with yeast) should be eaten the day -they are baked: as when stale, they fall and become hard. - -In mixing them, you may stir in at the last half a pound of raisins, -stoned, chopped and floured; or half a pound of currants. If you use -fruit, put in half a wine glass more of the yeast. - - -BATH BUNS.--Boil a little saffron in sufficient water to cover it, till -the liquid is of a bright yellow; then strain it, and set it to cool. -Rub half a pound of fresh butter into a pound of sifted flour, and -make it into a paste with four eggs that have been well beaten, and a -large wine glass of the best and strongest yeast; adding the infusion -of saffron to colour it yellow. Put the dough into a pan, cover it with -a cloth, and set it before the fire to rise. When it is quite light, -mix into it a quarter of a pound of powdered and sifted loaf-sugar; a -grated nutmeg; and, if you choose, two or three spoonfuls of carraway -seeds. Roll out the dough into a thick sheet, and divide it into round -cakes with a cutter. Strew the top of each bun with carraway comfits, -and bake them on flat tins buttered well. They should be eaten the day -they are baked, as they are not good unless quite fresh. - - -JELLY CAKE.--Sift three quarters of a pound of flour. Stir to a cream -a pound of butter and a pound of powdered white sugar, and mix in half -a tea-cup of rose water, and a grated nutmeg, with a tea-spoonful of -powdered cinnamon. Beat ten eggs very light, and add them gradually -to the mixture, alternately with the flour; stirring the whole very -hard. Put your griddle into the oven of a stove; and when it is quite -hot, grease it with fresh butter tied in a clean rag, and set on it a -tin cake-ring, (about the size of a large dinner plate,) greased also. -Dip out two large table-spoonfuls and a half of the cake batter; put -it within the tin ring, and bake it about five minutes (or a little -longer) without turning it. When it is done, take it carefully off; -place it on a large dish to cool; wipe the griddle, grease it afresh, -and put on another cake. Proceed thus till all the batter is baked. -When the cakes are cool, spread every one thickly over with grape -jelly, peach marmalade, or any other sweetmeat that is smooth and -thick; currant jelly will be found too thin, and is liable to run off. -Lay the cakes smoothly one on another, (each having a layer of jelly -or marmalade between,) and either grate loaf-sugar over the top one, -or ice it smoothly; marking the icing with cross lines of coloured -sugar-sand, all the lines meeting at the centre so as to divide the -cake, when cut, into triangular or wedge-shaped slices. If you ice it, -add the juice of a lemon to the icing. - -Jelly cake should be eaten fresh. It is best the day it is baked. - -You may bake small jelly cakes in muffin rings. - - -SPONGE CAKE.--Sift half a pound of flour,[I] and powder a pound of the -best loaf-sugar. Grate the yellow rind and squeeze into a saucer the -juice of three lemons. Beat twelve eggs; and when they are as light as -possible, beat into them gradually and very hard the sugar, adding the -lemon, and beating the whole for a long time. Then by degrees, stir -in the flour slowly and lightly; for if the flour is stirred hard and -fast into sponge cake, it will make it porous and tough. Have ready -buttered, a sufficient number of little square tins, (the thinner they -are the better,) half fill them with the mixture; grate loaf-sugar over -the top of each; put them immediately into a quick oven, and bake them -about ten minutes; taking out one to try when you think they are done. -Spread them on an inverted sieve to cool. When baked in small square -cakes, they are generally called Naples biscuits. - -If you are willing to take the trouble, they will bake much nicer in -little square paper cases, which you must make of thick letter paper, -turning up the sides all round, and pasting together or sewing up the -corners. - -If you bake the mixture in one large cake, (which is not advisable -unless you have had much practice in baking,) put it into a buttered -tin pan or mould, and set it directly into a hot Dutch oven, as it will -fall and become heavy if allowed to stand. Keep plenty of live coals on -the top, and under the bottom till the cake has risen very high, and -is of a fine colour; then diminish the fire, and keep it moderate till -the cake is done. It will take about an hour. When cool, ice it; adding -a little lemon juice or extract of roses to the icing. Sponge cake is -best the day it is baked. - -Diet Bread is a foolish name for Sponge Cake. - - -FOOTNOTES: - -[I] Sponge cake may be made with rice flour. - - -ALMOND CAKE.--Blanch, and pound in a mortar four ounces of shelled -sweet almonds and two ounces of shelled bitter ones; adding, as you -proceed, sufficient rose-water to make them light and white. Sift half -a pound of flour, and powder a pound of loaf-sugar. Beat thirteen eggs; -and when they are as light as possible, stir into them alternately -the almonds, sugar, and flour; adding a grated nutmeg. Butter a large -square pan; put in the mixture, and bake it in a brisk oven about half -an hour, less or more, according to its thickness. When cool, ice it. -It is best when eaten fresh. - - -COCOA-NUT CAKE.--Cut up and wash a cocoa-nut, and grate as much of it -as will weigh a pound. Powder a pound of loaf-sugar. Beat fifteen eggs -very light; and then beat into them, gradually, the sugar. Then add by -degrees the cocoa-nut; and lastly, a handful of sifted flour. Stir the -whole very hard, and bake it either in a large tin pan, or in little -tins. The oven should be rather quick. - - -WASHINGTON CAKE.--Stir together a pound of butter and a pound of -sugar; and sift into another pan a pound of flour. Beat six eggs very -light, and stir them into the butter and sugar, alternately with the -flour and a pint of rich milk or cream; if the milk is sour it will be -no disadvantage. Add a glass of wine, a glass of brandy, a powdered -nutmeg, and a table-spoonful of powdered cinnamon. Lastly, stir in a -small tea-spoonful of soda, or sal-aratus, that has been melted in -tepid water; take care not to put in too much soda, lest it give the -cake an unpleasant taste. Stir the whole very hard; put it into a -buttered tin pan, (or into little tins,) and bake it in a brisk oven. -Wrapped in a thick cloth, this cake will keep soft for a week. - - -CIDER CAKE.--Pick, wash, and dry a pound of currants, and sprinkle them -well with flour; and prepare two nutmegs and a large table-spoonful -of powdered cinnamon. Sift half a pound and two ounces of flour. Stir -together till very light, six ounces of fresh butter, and half a pound -of powdered white sugar; and add gradually the spice, with two wine -glasses of brandy, (or one of brandy and one of white wine.) Beat four -eggs very light, and stir them into the mixture alternately with the -flour. Add by degrees half a pint of brisk cider; and then stir in the -currants, a few at a time. Lastly, a small tea-spoonful of pearl-ash or -sal-aratus dissolved in a little cider. Having stirred the whole very -hard, put it in a buttered tin pan, have the oven ready, and put in the -cake immediately. Bake it in a brisk oven an hour or more, according -to its thickness. Or you may bake it as little cakes, putting it into -small tins; in which case use but half a pound of flour in mixing the -batter. - - -ELECTION CAKE.--Make a sponge (as it is called) in the following -manner:--Sift into a pan two pounds and a half of flour; and -into a deep plate another pound. Take a second pan, and stir two -table-spoonfuls of the best West India molasses into five jills or two -tumblers and a half of strong fresh yeast; adding a jill of water, -warm, but not hot. Then stir gradually into the yeast, &c. the pound -of flour that you have sifted separately. Cover it, and let it set by -the fire three hours to rise. While it is rising, prepare the other -ingredients, by stirring in a deep pan two pounds of fresh butter and -two pounds of powdered sugar, till they are quite light and creamy; -adding to them a table-spoonful of powdered cinnamon; a tea-spoonful -of powdered mace; and two powdered nutmegs. Stir in also half a pint -of rich milk. Beat fourteen eggs till very smooth and thick, and stir -them gradually into the mixture, alternately with the two pounds and a -half of flour which you sifted first. When the sponge is quite light, -mix the whole together, and bake it in buttered tin pans in a moderate -oven. It should be eaten fresh, as no sweet cake made with yeast is so -good after the first day. If it is not probable that the whole will -come into use on the day it is baked, mix but half the above quantity. - - -MORAVIAN SUGAR CAKE.--Cut up a quarter of a pound of butter into a -pint of rich milk, and warm it till the butter becomes soft; then stir -it about in the milk so as to mix them well. Sift three quarters of a -pound of flour (or a pint and a half) into a deep pan, and making a -hole in the middle of it, stir in a large table-spoonful of the best -brewer's yeast in which a salt-spoonful of salt has been dissolved; -and then thin it with the milk and butter. Cover it, and set it near -the fire to rise. If the yeast is sufficiently strong, it will most -probably be light in two hours. When it is quite light, mix with the -dough two beaten eggs and three quarters of a pound more of sifted -flour; adding a tea-spoonful of oil of cinnamon, and stirring it -very hard. Butter a large round baking pan, and put the mixture into -it. Set it to rise again, as before. Mix together five ounces or a -large coffee-cup of fine brown sugar; two ounces of butter; and two -table-spoonfuls of powdered cinnamon. When the dough is thoroughly -light, make deep incisions all over it, at equal distances, and fill -them with the mixture of butter, sugar and cinnamon, pressing it hard -down into the bottom of the holes, and closing the dough a little at -the top to prevent the seasoning from running out. Strew some sugar -over the top of the cake; set it immediately into the oven, and bake -it from an hour and a half to two hours, or more, in a brisk oven in -proportion to its thickness. When cool, cut it into squares This is a -very good plain cake; but do not attempt it unless you have excellent -yeast. - - -HUCKLEBERRY CAKE.--Spread a quart of ripe huckleberries on a large -dish, and dredge them thickly with flour. Mix together half a pint of -milk; half a pint of molasses; half a pint of powdered sugar; and half -a pound of butter. Warm them by the fire till the butter is quite soft -then stir them all together, and set them away till cold. Prepare a -large table-spoonful of powdered cloves and cinnamon mixed. Beat five -eggs very light, and stir them gradually into the other ingredients; -adding, by degrees, sufficient sifted flour to make a thick batter. -Then stir in a small tea-spoonful of pearl-ash or dissolved sal-aratus. -Lastly, add by degrees the huckleberries. Put the mixture into a -buttered pan, or into little tins, and bake it in a moderate oven. It -is best the second day. - - -BREAD CAKE.--When you are making wheat bread, and the dough is quite -light and ready to bake, take out as much of it as would make a twelve -cent loaf, and mix with it a tea-cup full of powdered sugar, and a -tea-cup full of butter that has been softened and stirred about in a -tea-cup of warm milk. Add also a beaten egg. Knead it very well, put it -into a square pan, dredged with flour, cover it, and set it near the -fire for half an hour. Then bake it in a moderate oven, and wrap it in -a thick cloth as soon as it is done. It is best when fresh. - - -FEDERAL CAKES. - -Sift two pounds of flour into a deep pan, and cut up in it a pound of -fresh butter; rub the butter into the flour with your hands, adding -by degrees, half a pound of powdered white sugar; a tea-spoonful of -powdered cinnamon; a beaten nutmeg; a glass of wine or brandy, and two -glasses of rose water. Beat four eggs very light; and add them to the -mixture with a salt-spoonful of soda melted in a little lukewarm water. -Mix all well together; add, if necessary, sufficient cold water to make -it into a dough just stiff enough to roll out; knead it slightly, and -then roll it out into a sheet about half an inch thick. Cut it out into -small cakes with a tin cutter, or with the edge of a tumbler; dipping -the cutter frequently into flour, to prevent its sticking. Lay the -cakes in shallow pans buttered, or on flat sheets of tin, (taking care -not to let them touch, lest they should run into each other,) and bake -them of a light brown in a brisk oven. They are best the second day. - - -SAVOY BISCUITS.--Take four eggs, and separate the whites from the -yolks. Beat the whites by themselves, to a stiff froth; then add -gradually the yolks, and beat them both together for a long time. Next -add by degrees half a pound of the finest loaf-sugar, powdered and -sifted, beating it in very hard; and the juice of a lemon or orange. -Lastly, stir in a quarter of a pound of sifted flour, a little at a -time. Stir the whole very hard, and then with a spoon lay it on sheets -of white paper, forming it into thin cakes of an oblong or oval shape. -Take care not to place them too close to each other, lest they run. -Grate loaf-sugar over the top of each, to assist in keeping them in -shape. Have the oven quite ready to put them in immediately. It should -be rather brisk. They will bake in a few minutes, and should be but -slightly coloured. They are sometimes called lady-fingers. - - -ALMOND MACCAROONS.--Take a pound of shelled sweet almonds, and a -quarter of a pound of shelled bitter almonds. Blanch them in scalding -water, mix them together, and pound them, one or two at a time, in -a mortar to a very smooth paste; adding frequently a little rose -water to prevent them from oiling and becoming heavy. Prepare a pound -of powdered loaf-sugar. Beat the whites of seven eggs to a stiff -froth, and then beat into it gradually the powdered sugar, adding a -table-spoonful of mixed spice, (nutmeg, mace, and cinnamon.) Then mix -in the pounded almonds, (which it is best to prepare the day before,) -and stir the whole very hard. Form the mixture with a spoon into little -round or oval cakes, upon sheets of buttered white paper, and grate -white sugar over each. Lay the paper in square shallow pans, or on iron -sheets, and bake the maccaroons a few minutes in a brisk oven, till of -a pale brown. When cold, take them off the papers. - -It will be well to try two or three first, and if you find them likely -to lose their shape and run into each other, you may omit the papers -and make the mixture up into little balls with your hands well floured; -baking them in shallow tin pans slightly buttered. - -You may make maccaroons with icing that is left from a cake; adding -pounded almonds &c. - - -COCOA-NUT MACCAROONS.--Beat to a stiff froth the whites of six eggs, -and then beat into it very hard a pound of powdered loaf-sugar. Mix -with it a pound of grated cocoa-nut, or sufficient to make a stiff -paste. Then flour your hands, and make it up into little balls. Lay -them on sheets of buttered white paper, and bake them in a brisk oven; -first grating loaf-sugar over each. They will be done in a few minutes. - -Maccaroons may be made in a similar manner of pounded cream-nuts, -ground-nuts, filberts, or English walnuts. - - -WHITE COCOA-NUT CAKES.--Break up a cocoa-nut; peel, and wash the pieces -in cold water, and grate them. Mix in the milk of the nut and some -powdered loaf-sugar, and then form the grated cocoa-nut into little -balls upon sheets of white paper. Make them all of a regular and -handsome form, and touch the top of each with a spot of red sugar-sand. -Do not bake them, but place them to dry for twenty-four hours, in a -warm room where nothing is likely to disturb them. - - -COCOA-NUT JUMBLES.--Grate a large cocoa-nut. Rub half a pound of butter -into a pound of sifted flour, and wet it with three beaten eggs, and a -little rose water. Add by degrees the cocoa-nut, so as to form a stiff -dough. Flour your hands and your paste-board, and dividing the dough -into equal portions, make the jumbles with your hands into long rolls, -and then curl them round and join the ends so as to form rings. Grate -loaf-sugar over them; lay them in buttered pans, (not so near as to -run into each other,) and bake them in a quick oven from five to ten -minutes. - - -COMMON JUMBLES.--Sift a pound of flour into a large pan. Cut up a -pound of butter into a pound of powdered white sugar, and stir them -to a cream. Beat six eggs till very light, and then pour them all at -once into the pan of flour; next add the butter and sugar, with a -large table-spoonful of mixed mace and cinnamon, two grated nutmegs, -and the juice of two lemons, or a wine glass of rose water. When all -the ingredients are in, stir the mixture very hard with a broad knife. -Having floured your hands and spread some flour on the paste-board, -make the dough into long rolls, (all of equal size,) and form them into -rings by joining the two ends very nicely. Lay them on buttered tins, -and bake them in a quick oven from five to ten minutes. Grate sugar -over them when cool. - - -APEES.--Rub a pound of fresh butter into two pounds of sifted flour, -and mix in a pound of powdered white sugar, a grated nutmeg, a -table-spoonful of powdered cinnamon, and four large table-spoonfuls -of carraway seeds. Add a wine glass of rose water, and mix the whole -with sufficient cold water to make it a stiff dough. Roll it out into -a large sheet about a third of an inch in thickness, and cut it into -round cakes with a tin cutter or with the edge of a tumbler. Lay them -in buttered pans, and bake them in a quick oven, (rather hotter at the -bottom than at the top,) till they are of a very pale brown. - - -WHITE CUP CAKE.--Measure one large coffee cup of cream or rich milk, -(which, for this cake, is best when sour,) one cup of fresh butter; -two cups of powdered white sugar; and four cups of sifted flour. Stir -the butter and sugar together till quite light; then by degrees add -the cream, alternately with half the flour. Beat five eggs as light -as possible, and stir them into the mixture, alternately with the -remainder of the flour. Add a grated nutmeg and a large tea-spoonful -of powdered cinnamon, with rose water to your taste. Lastly, stir in a -very small tea-spoonful of sal-aratus or pearl-ash, melted in a little -tepid water. Having stirred the whole very hard, put it into little -tins; set them in a moderate oven, and bake them about twenty minutes. - - -KISSES.--Powder a pound of the best loaf-sugar. Beat to a strong froth -the whites of eight eggs, and when it is stiff enough to stand alone, -beat into it the powdered sugar, (a tea-spoonful at a time,) adding the -juice of two lemons, or of two large oranges. Having beaten the whole -very hard, drop it in oval or egg-shaped heaps upon sheets of white -paper, smoothing them with a broad knife dipped in cold water. Place -them in a moderate oven, (if it is too cool they will not rise, but -will flatten and run into each other,) and bake them till coloured of -a very pale brown. Then take them off the papers very carefully, place -two bottoms (or flat sides) together so as to unite them in an oval -ball, and lay them on their sides to cool. You may scoop out a little -from the under-surface of each, and put in some jelly. Then stick the -flat sides together. - - -MARMALADE CAKE.--Make a batter as for queen-cake, and bake it in small -tin rings on a griddle. Beat white of egg, and powdered loaf-sugar -according to the preceding receipt, flavouring it with lemon. When the -batter is baked into cakes, and they are quite cool, spread over each -a thick layer of marmalade, and then heap on with a spoon the icing or -white of egg and sugar. Pile it high, and set the cakes in a moderate -oven till the icing is coloured of a very pale brown. - -Instead of small ones you may bake the whole in one large cake. - - -SECRETS.--Take glazed paper of different colours, and cut it into -squares of equal size, fringing two sides of each. Have ready, burnt -almonds, chocolate nuts, and bonbons or sugar-plums of various sorts; -and put one in each paper with a folded slip containing two lines of -verse; or what will be much more amusing, a conundrum with the answer. -Twist the coloured paper so as entirely to conceal their contents, -leaving the fringe at each end. This is the most easy, but there are -various ways of cutting and ornamenting these envelopes. - - -SCOTCH CAKE.--Rub three quarters of a pound of butter into a pound -of sifted flour; mix in a pound of powdered sugar, and a large -table-spoonful of powdered cinnamon. Mix it into a dough with three -well beaten eggs. Roll it out into a sheet; cut it into round cakes, -and bake them in a quick oven; they will require but a few minutes. - - -SCOTCH QUEEN CAKE--Melt a pound of butter by putting it into a skillet -on hot coals. Then set it away to cool. Sift two quarts of oatmeal -into a deep pan, and mix with it a pound of powdered sugar and a -table-spoonful of powdered cinnamon and mace. Make a hole in the -middle, put in the melted butter, and mix it with a knife till you have -formed of the whole a lump of dough. If it is too stiff, moisten it -with a little rose water. Knead it well, and roll it out into a large -oval sheet, an inch thick. Cut it down the middle, and then across, so -as to divide it into four cakes. Prick them with a fork, and crimp or -scollop the edges neatly. Lay them in shallow pans; set them in a quick -oven and bake them of a light brown. This cake will keep a week or two. - -You may mix in with the dough half a pound of currants, picked, washed, -and dried. - - -HONEY CAKES.--Take a quart of strained honey, half a pound of fresh -butter, and a small tea-spoonful of pearl-ash dissolved in a little -sour milk. Add by degrees as much sifted flour as will make a stiff -paste. Work the whole well together. Roll it out about half an inch -thick. Cut it into cakes with the edge of a tumbler or with a tin -cake-cutter. Lay them on buttered tins and bake them with rather a -brisk fire, but see that they do not burn. - - -WAFER CAKES. - -Mix together half a pound of powdered sugar, and a quarter of a pound -of butter; and add to them six beaten eggs. Then beat the whole very -light; stirring into it as much sifted flour as will make a stiff -batter; a powdered nutmeg, and a tea-spoonful of cinnamon; and the -juice of a lemon, or a table-spoonful of rose water. The batter must be -very smooth when it is done, and without a single lump. Heat your wafer -iron on both sides by turning it in the fire; but do not allow it to -get too hot. Grease the inside with butter tied in a rag, (this must be -repeated previous to the baking of every cake,) and put in the batter, -allowing to each wafer two large table-spoonfuls, taking care not to -stir up the batter. Close the iron, and when one side is baked, turn it -on the other; open it occasionally to see if the wafer is doing well. -They should be coloured of a light brown. Take them out carefully with -a knife. Strew them with powdered sugar, and roll them up while warm, -round a smooth stick, withdrawing it when they grow cold. They are best -the day after they are baked. - -If you are preparing for company, fill up the hollow of the wafers with -whipt cream, and stop up the two ends with preserved strawberries, or -with any other small sweetmeat. - - -WONDERS, OR CRULLERS.--Rub half a pound of butter into two pounds of -sifted flour, mixing in three quarters of a pound of powdered sugar. -Add a tea-spoonful of powdered cinnamon, and a grated nutmeg, with a -large table-spoonful of rose water. Beat six eggs very light, and stir -them into the mixture. Mix it with a knife into a soft paste. Then put -it on the paste-board, and roll it out into a sheet an inch thick. If -you find it too soft, knead in a little more flour, and roll it out -over again. Cut it into long slips with a jagging iron, or with a sharp -knife, and twist them into various fantastic shapes. Have ready on hot -coals, a skillet of boiling lard; put in the crullers and fry them of -a light brown, turning them occasionally by means of a knife and fork. -Take them out one by one on a perforated skimmer, that the lard may -drain off through the holes. Spread them out on a large dish, and when -cold grate white sugar over them. - -They will keep a week or more. - - -DOUGH NUTS.--Take two deep dishes, and sift three quarters of a pound -of flour into each. Make a hole in the centre of one of them, and pour -in a wine glass of the best brewer's yeast; mix the flour gradually -into it, wetting it with lukewarm milk; cover it, and set it by the -fire to rise for about two hours. This is setting a sponge. In the -mean time, cut up five ounces of butter into the other dish of flour, -and rub it fine with your hands; add half a pound of powdered sugar, a -tea-spoonful of powdered cinnamon, a grated nutmeg, a table-spoonful -of rose water, and a half pint of milk. Beat three eggs very light, -and stir them hard into the mixture. Then when the sponge is perfectly -light, add it to the other ingredients, mixing them all thoroughly -with a knife. Cover it, and set it again by the fire for another hour. -When it is quite light, flour your paste-board, turn out the lump of -dough, and cut it into thick diamond shaped cakes with a jagging iron. -If you find the dough so soft as to be unmanageable, mix in a little -more flour; but not else. Have ready a skillet of boiling lard; put the -dough-nuts into it, and fry them brown; and when cool grate loaf-sugar -over them. They should be eaten quite fresh, as next day they will be -tough and heavy; therefore it is best to make no more than you want for -immediate use. The New York Oley Koeks are dough-nuts with currants and -raisins in them. - - -WAFFLES.--Put two pints of rich milk into separate pans. Cut up -and melt in one of them a quarter of a pound of butter, warming it -slightly; then, when it is melted, stir it about, and set it away to -cool. Beat eight eggs till very light, and mix them gradually into -the other pan of milk, alternately with half a pound of flour. Then -mix in by degrees the milk that has the butter in it. Lastly, stir in -a large table-spoonful of strong fresh yeast. Cover the pan, and set -it near the fire to rise. When the batter is quite light, heat your -waffle-iron, by putting it among the coals of a clear bright fire; -grease the inside with butter tied in a rag, and then put in some -batter. Shut the iron closely, and when the waffle is done on one side, -turn the iron on the other. Take the cake out by slipping a knife -underneath; and then heat and grease the iron for another waffle. Send -them to table quite hot, four or six on a plate; having buttered them -and strewed over each a mixture of powdered cinnamon, and white sugar. -Or you may send the sugar and cinnamon in a little glass bowl. - -In buying waffle-irons, do not choose those broad shallow ones that are -to hold four at a time; as the waffles baked in them are too small, too -thin, and are never of a good shape. The common sort that bake but two -at once are much the best. They should be of a deep well-cut pattern. - - -NEW YORK COOKIES.--Take a half-pint or a tumbler full of cold water, -and mix it with half a pound of powdered white sugar. Sift three -pounds of flour into a large pan, and cut up in it a pound of butter; -rub the butter very fine into the flour. Add a grated nutmeg, and a -tea-spoonful of powdered cinnamon, with a wine glass of rose water. -Work in the sugar, and make the whole into a stiff dough, adding, if -necessary, a little cold water. Dissolve a tea-spoonful of soda in just -enough tepid water to cover it; and mix it in at the last. Take the -lump of dough out of the pan, and knead it on the paste-board till it -becomes quite light. Then roll it out rather more than half an inch -thick, and cut it into square cakes with a jagging iron or with a -sharp knife. Stamp the surface of each with a cake print. Lay them in -buttered pans, and bake them of a light brown in a brisk oven. - -They are similar to what are called New Year's cakes, and will keep two -or three weeks. - -In mixing the dough, you may add three table-spoonfuls of carraway -seeds. - - -SUGAR BISCUIT.--Wet a pound of sugar with two large tea-cups full of -milk; and rub a pound of butter into two pounds of flour; adding a -table-spoonful of cinnamon, or a handful of carraway seeds. Mix in the -sugar, add a tea-spoonful of soda dissolved, and make the whole into -a stiff dough. Knead it, and then roll it out into a sheet about half -an inch thick. Beat it on both sides with the rolling-pin, and then -cut it out with the edge of a tumbler into round cakes. Prick them -with a fork, lay them in buttered pans, and bake them light brown in -a quick oven. You may colour them yellow by mixing in with the other -ingredients a little of the infusion of saffron. These are the hard -sugar-biscuits. - - -RUSKS.--Sift three pounds of flour into a large pan, and rub into -it half a pound of butter, and half a pound of sugar. Beat two eggs -very light, and stir them into a pint and a half of milk, adding two -table-spoonfuls of rose water, and three table-spoonfuls of the best -and strongest yeast. Make a hole in the middle of the flour, pour in -the liquid, and gradually mix the flour into it till you have a thick -batter. Cover it, and set it by the fire to rise. When it is quite -light, put it on your paste-board and knead it well. Then divide -it into small round cakes and knead each separately. Lay them very -near each other in shallow iron pans that have been sprinkled with -flour. Prick the top of each rusk with a fork, and set them by the -fire to rise again for half an hour or more. When they are perfectly -light, bake them in a moderate oven. They are best when fresh. Soft -sugar-biscuits are made the same way. - -You can convert them into what are called Hard Rusks, or Tops and -Bottoms, by splitting them in half, and putting them again into the -oven to harden and crisp. - - -MILK BISCUIT.--Cut up three quarters of a pound of butter in a quart of -milk, and set it near the fire to warm, till the butter becomes soft; -then with a knife, mix it thoroughly with the milk, and set it away to -cool. Afterwards stir in two wine glasses of strong fresh yeast, and -add by degrees as much sifted flour as will make a dough just stiff -enough to roll out. As soon as it is mixed, roll it into a thick sheet, -and cut it out into round cakes with the edge of a tumbler or a wine -glass. Sprinkle a large iron pan with flour; lay the biscuits in it, -cover it and set it to rise near the fire. When the biscuits are quite -light, knead each one separately; prick them with a fork, and set them -again in a warm place for about half an hour. When they are light -again, bake them in a moderate oven. They should be eaten fresh, and -pulled open with the fingers, as splitting them with a knife will make -them heavy. - - -WHITE GINGERBREAD. - -Sift two pounds of flour into a deep pan, and rub into it three -quarters of a pound of butter; then mix in a pound of common white -sugar powdered; and three table-spoonfuls of the best white ginger. -Having beaten four eggs very light, mix them gradually with the other -ingredients in the pan, and add a small tea-spoonful of pearl-ash -melted in a wine glass of sour milk. Stir the whole as hard as -possible. Flour your paste-board; lay the lump of dough upon it, and -roll it out into a sheet an inch thick; adding more flour if necessary. -Butter a large shallow square pan. Lay the dough into it, and bake it -in a moderate oven. When cold, cut it into squares. Or you may cut it -out into separate cakes with a jagging iron, previous to baking. You -must be careful not to lay them too close together in the pan, lest -they run into each other. - - -COMMON GINGERBREAD.--Cut up a pound of butter in a quart of West India -molasses, which must be perfectly sweet; sugar-house molasses will -make it hard and heavy. Warm it slightly, just enough to melt the -butter. Crush with the rolling-pin, on the paste-board, half a pound -of brown sugar, and add it by degrees to the molasses and butter; then -stir in three table-spoonfuls of ginger, a large tea-spoonful of -powdered cloves, and a tea-spoonful of powdered cinnamon. Add gradually -sufficient flour to make a dough stiff enough to roll out easily; and -lastly, a small tea-spoonful of pearl-ash melted in a little sour milk. -Mix and stir the dough very hard with a spaddle, or a wooden spoon; -but do not knead it. Then divide it with a knife into equal portions; -and, having floured your hands, roll it out on the paste-board into -long even strips. Place them in shallow tin pans, that have been -buttered; either laying the strips side by side in straight round -sticks, (uniting them at both ends,) or coil them into rings one within -another, as you see them at the cake shops. Bake them in a brisk oven, -taking care that they do not burn; gingerbread scorching sooner than -any other cake. - -To save time and trouble, you may roll out the dough into a sheet near -an inch thick, and cut it into round flat cakes with a tin cutter, or -with the edge of a tumbler. - -Ground ginger loses much of its strength by keeping. Therefore it will -be frequently found necessary to put in more than the quantity given in -the receipt. - - -GINGERBREAD NUTS.--Rub half a pound of butter into a pound and a half -of sifted flour; and mix in half a pound of brown sugar, crushed -fine with the rolling-pin. Add three table-spoonfuls of ginger, a -tea-spoonful of powdered cloves, and a tea-spoonful of powdered -cinnamon. Stir in a pint of molasses, and the grated peel of a large -lemon, but not the juice, as you must add at the last a very small -tea-spoonful of pearl-ash dissolved in tepid water, and pearl-ash -entirely destroys the taste of lemon-juice and of every other acid. -Stir the whole mixture very hard with a spaddle or with a wooden spoon, -and make it into a lump of dough just stiff enough to roll out into a -sheet about half an inch thick. Cut it out into small cakes about the -size of a quarter dollar; or make it up, with your hands well floured, -into little round balls, flattening them on the top. Lay them in -buttered pans, and bake them in a moderate oven. They will keep several -weeks. Use West India molasses. - - -FRANKLIN CAKE.--Mix together a pint of molasses, and half a pint of -milk, and cut up in it half a pound of butter. Warm them just enough -to melt the butter, and then stir in six ounces of brown sugar; adding -three table-spoonfuls of ginger, a table-spoonful of powdered cinnamon, -a tea-spoonful of powdered cloves, and a grated nutmeg. Beat seven eggs -very light, and stir them gradually into the mixture, in turn with a -pound and two ounces of flour. Add, at the last, the grated peel and -juice of two large lemons or oranges; the peel grated very fine. This -gingerbread requires no pearl-ash. Stir the mixture very hard; put it -into little queen-cake tins, well buttered; and bake it in a moderate -oven. It is best the second day, and will keep soft a week. Use West -India molasses. - - -GINGER PLUM CAKE.--Stone a pound and a half of raisins, and cut them in -two. Wash and dry half a pound of currants. Sift into a pan two pounds -of flour. Put into another pan a pound of brown sugar, (rolled fine,) -and cut up in it a pound of fresh butter. Stir the butter and sugar -to a cream, and add to it two table-spoonfuls of the best ginger, one -table-spoonful of powdered cinnamon; and one of powdered cloves. Then -beat six eggs very light, and add them gradually to the butter and -sugar, in turn with the flour and a quart of molasses. Lastly, stir in -a tea-spoonful of pearl-ash dissolved in lukewarm water and add by -degrees the fruit, which must be well dredged with flour. Stir all very -hard; put the mixture into a buttered pan, and bake it in a moderate -oven. Use West India molasses. - - -MOLASSES CANDY.--Mix a pound of the best brown sugar with two quarts -of West India molasses, (which must be perfectly sweet,) and boil it -in a preserving kettle over a moderate fire for three hours, skimming -it well, and stirring it frequently after the scum has ceased to rise; -taking care that it does not burn. Have ready the grated rind and the -juice of three lemons, and stir them into the molasses after it has -boiled about two hours and a half; or you may substitute the juice -and rind of three large oranges. The flavour of the lemon will all be -boiled out if it is put in too soon. The mixture should boil at least -three hours, that it may be crisp and brittle when cold. If it is taken -off the fire too soon, or before it has boiled sufficiently, it will -not congeal, but will be tough and ropy, and must be boiled over again. -It will cease boiling of itself when it is thoroughly done. Then take -it off the fire; have ready a square tin pan; put the mixture into it, -and set it away to cool. The pan should be buttered. - -You may make molasses candy with almonds blanched and slit into pieces; -stir them in by degrees after the mixture has boiled two hours and a -half. Or you may blanch a quart of ground-nuts and put them in instead -of the almonds. - - -NOUGAT.--Blanch a pound of shelled sweet almonds; and with an -almond-cutter, or a sharp penknife, split each almond into two slips. -Spread them over a large dish, and place them in a gentle oven. Powder -two pounds of the best loaf-sugar, and put it into a preserving pan -without a drop of water. Set it on a chafing-dish over a slow fire, -or on a hot stove, and stir it with a wooden spoon till the heat has -entirely dissolved it. Then take the almonds out of the oven, and mix -with them the juice of two or three lemons. Put them into the sugar a -few at a time, and let them simmer till it becomes a thick stiff paste, -stirring it hard all the while. Have ready a mould, or a square tin -pan, greased all over the inside with sweet oil; put the mixture into -it; smooth it evenly, and set it in a cold place to harden. When almost -hard cut it into long slips. - - -LEMON DROPS.--Squeeze some lemon-juice into a pan. Pound in a mortar -some of the best loaf-sugar, and then sift it through a very fine -sieve. Mix it with the lemon-juice, making it so thick that you can -scarcely stir it. Put it into a porcelain saucepan, set it on hot -coals, and stir it with a wooden spoon five minutes or more. Then take -off the pan, and with the point of a knife drop the liquid on writing -paper. When cold, the drops will easily come off. - -Peppermint drops may be made as above, substituting for the lemon-juice -essence of peppermint. - -Orange drops may be made in the same manner. - - - - -WARM CAKES FOR BREAKFAST AND TEA. - - -BUCKWHEAT CAKES. - -Take a quart of buckwheat meal, mix with it a tea-spoonful of salt, -and add a handful of Indian meal. Pour two table-spoonfuls of the best -brewer's yeast into the centre of the meal. Then mix it with lukewarm -water till it becomes a batter. Cover it, put it in a warm place and -set it to rise; it will take about three hours. When it is quite light, -and covered with bubbles, it is fit to bake. Put your griddle over the -fire, and let it get quite hot before you begin. Grease it well with -a piece of butter tied in a rag. Then dip out a large ladle full of -the batter and bake it on the griddle; turning it with a broad wooden -paddle. Let the cakes be of large size, and even at the edges. Ragged -edges to batter cakes look very badly. Butter them as you take them off -the griddle. Put several on a plate, and cut them across in six pieces. - -Grease the griddle anew, between baking each cake. - -If your batter has been mixed over night and is found to be sour in the -morning, melt in warm water a piece of pearl-ash the size of a grain of -corn, or a little larger; stir it into the batter; let it set half an -hour, and then bake it. The pearl-ash will remove the sour taste, and -increase the lightness of the cakes. - - -FLANNEL CAKES.--Put a table-spoonful of butter into a quart of milk, -and warm them together till the butter has melted; then stir it well, -and set it away to cool. Beat five eggs as light as possible, and stir -them into the milk in turn with three pints of sifted flour; add a -small tea-spoonful of salt, and a large table-spoonful and a half of -the best fresh yeast. Set the pan of batter near the fire to rise; and -if the yeast is good, it will be light in three hours. Then bake it on -a griddle in the manner of buckwheat cakes. Send them to table hot, and -cut across into four pieces. This batter may be baked in waffle-irons. -If so, send to table with the cakes powdered white sugar and cinnamon. - - -INDIAN BATTER CAKES.--Mix together a quart of sifted Indian meal, (the -yellow meal is best for all purposes,) and a handful of wheat flour. -Warm a quart of milk, and stir into it a small tea-spoonful of salt, -and two large table-spoonfuls of the best fresh yeast. Beat three eggs -very light, and stir them gradually into the milk in turn with the -meal. Cover it, and set it to rise for three or four hours. When quite -light, bake it on a griddle in the manner of buckwheat cakes. Butter -them, cut them across, and send them to table hot, with molasses in a -sauce-boat. - -If the batter should chance to become sour before it is baked, stir -in about a salt-spoonful of pearl-ash dissolved in a little lukewarm -water; and let it set half an hour longer before it is baked. - - -INDIAN MUSH CAKES.--Pour into a pan three pints of cold water, and stir -gradually into it a quart of sifted Indian meal which has been mixed -with half a pint of wheat flour, and a small tea-spoonful of salt. Give -it a hard stirring at the last. Have ready a hot griddle, and bake the -batter immediately, in cakes about the size of a saucer. Send them to -table piled evenly, but not cut. Eat them with butter or molasses. - -This is the most economical and expeditious way of making soft Indian -cakes; but it cannot be recommended as the best. It will be some -improvement to mix the meal with milk rather than water. - - -JOHNNY CAKE.--Sift a quart of Indian meal into a pan; make a hole in -the middle, and pour in a pint of warm water. Mix the meal and water -gradually into a batter, adding a small tea-spoonful of salt. Beat -it very hard, and for a long time, till it becomes quite light. Then -spread it thick and even on a stout piece of smooth board. Place -it upright on the hearth before a clear fire, with a flat iron or -something of the sort to support the board behind, and bake it well. -Cut it into squares, and split and butter them hot. - - -INDIAN FLAPPERS.--Have ready a pint of sifted Indian meal, mixed with -a handful of wheat flour, and a small tea-spoonful of salt. Beat four -eggs very light, and stir them by degrees into a quart of milk, in turn -with the meal. They can be made in a very short time, and should be -baked as soon as mixed, on a hot griddle; allow a large ladle full of -batter to each cake, and make them all of the same size. Send them to -table hot, buttered and cut in half. - - -INDIAN MUFFINS.--Sift and mix together a pint and a half of yellow -Indian meal, and a handful of wheat flour. Melt a quarter of a pound of -fresh butter in a quart of milk. Beat four eggs very light, and stir -into them alternately (a little at a time of each) the milk when it -is quite cold, and the meal; adding a small tea-spoonful of salt. The -whole must be beaten long and hard. Then butter some muffin rings; set -them on a hot griddle, and pour some of the batter into each. - -Send the muffins to table hot, and split them by pulling them open with -your fingers, as a knife will make them heavy. Eat them with butter, -molasses or honey. - - -WATER MUFFINS.--Put four table-spoonfuls of fresh strong yeast into a -pint of lukewarm water. Add a little salt; about a small tea-spoonful; -then stir in gradually as much sifted flour as will make a thick -batter. Cover the pan, and set it in a warm place to rise. When it is -quite light, and your griddle is hot, grease and set your muffin rings -on it; having first buttered them round the inside. Dip out a ladle -full of the batter for each ring, and bake them over a quick fire. Send -them to table hot, and split them by pulling them open with your hands. - - -COMMON MUFFINS.--Having melted three table-spoonfuls of fresh butter -in three pints of warm milk, set it away to cool. Then beat three eggs -as light as possible, and stir them gradually into the milk when it is -quite cold; adding a tea-spoonful of salt. Stir in by degrees enough -of sifted flour to make a batter as thick as you can conveniently beat -it; and lastly, add two table-spoonfuls of strong fresh yeast from the -brewery. Cover the batter and set it in a warm place to rise. It should -be light in about three hours. Having heated your griddle, grease it -with some butter tied in a rag; grease your muffin rings round the -inside, and set them on the griddle. Take some batter out of the pan -with a ladle or a large spoon, pour it lightly into the rings, and bake -the muffins of a light brown. When done, break or split them open with -your fingers; butter them and send them to table hot. - - -SODA BISCUITS.--Melt half a pound of butter in a pint of warm milk, -adding a tea-spoonful of soda; and stir in by degrees half a pound of -sugar. Then sift into a pan two pounds of flour; make a hole in the -middle; pour in the milk, &c., and mix it with the flour into a dough. -Put it on your paste-board, and knead it long and hard till it becomes -very light. Roll it out into a sheet half an inch thick. Cut it into -little round cakes with the top of a wine glass, or with a tin cutter -of that size; prick the tops; lay them on tins sprinkled with flour, or -in shallow iron pans; and bake them of a light brown in a quick oven; -they will be done in a few minutes. These biscuits keep very well. - - -A SALLY LUNN.--This cake is called after the inventress. Sift into a -pan a pound and a half of flour. Make a hole in the middle, and put -in two ounces of butter warmed in a pint of milk, a salt-spoonful of -salt, three well-beaten eggs, and two table-spoonfuls of the best fresh -yeast. Mix the flour well into the other ingredients, and put the whole -into a square tin pan that has been greased with butter. Cover it, set -it in a warm place, and when it is quite light, bake it in a moderate -oven. Send it to table hot, and eat it with butter. - -Or, you may bake it on a griddle, in small muffin rings, pulling the -cakes open and buttering them when brought to table. - - -SHORT CAKES.--Rub three quarters of a pound of fresh butter into a -pound and a half of sifted flour; and make it into a dough with a -little cold water. Roll it out into a sheet half an inch thick, and cut -it into round cakes with the edge of a tumbler. Prick them with a fork; -lay them in a shallow iron pan sprinkled with flour, and bake them in -a moderate oven till they are brown. Send them to table hot; split and -butter them. - - -TEA BISCUIT.--Melt a quarter of a pound of fresh butter in a quart of -warm milk, and add a salt-spoonful of salt. Sift two pounds of flour -into a pan, make a hole in the centre, and put in three table-spoonfuls -of the best brewer's yeast. Add the milk and butter and mix it into a -stiff paste. Cover it and set it by the fire to rise. When quite light, -knead it well, roll it out an inch thick, and cut it into round cakes -with the edge of a tumbler. Prick the top of each with a fork; lay them -in buttered pans and bake them light brown. Send them to table warm, -and split and butter them. - - -RICE CAKES.--Pick and wash half a pint of rice, and boil it very soft. -Then drain it, and let it get cold. Sift a pint and a half of flour -over the pan of rice, and mix in a quarter of a pound of butter that -has been warmed by the fire, and a salt-spoonful of salt. Beat five -eggs very light, and stir them gradually into a quart of milk. Beat the -whole very hard, and bake it in muffin rings, or in waffle-irons. Send -them to table hot, and eat them with butter, honey, or molasses. - -You may make these cakes of rice flour instead of mixing together whole -rice and wheat flour. - - -CREAM CAKES.--Having beaten three eggs very light, stir them into a -quart of cream alternately with a quart of sifted flour; and add one -wine glass of strong yeast, and a salt-spoon of salt. Cover the batter, -and set it near the fire to rise. When it is quite light, stir in a -large table-spoonful of butter that has been warmed by the fire. Bake -the cakes in muffin rings, and send them to table hot, split with your -fingers, and buttered. - - -FRENCH ROLLS.--Sift a pound of flour into a pan, and rub into it two -ounces of butter; mix in the whites only of three eggs, beaten to a -stiff froth, and a table-spoonful of strong yeast; add sufficient milk -to make a stiff dough, and a salt-spoonful of salt. Cover it and set -it before the fire to rise. It should be light in an hour. Then put it -on a paste-board, divide it into rolls, or round cakes; lay them in a -floured square pan, and bake them about ten minutes in a quick oven. - - -COMMON ROLLS.--Sift two pounds of flour into a pan, and mix with it a -tea-spoonful of salt. Warm together a jill of water and a jill of milk. -Make a hole in the middle of the pan of flour; mix with the milk and -water a jill of the best yeast, and pour it into the hole. Mix into the -liquid enough of the surrounding flour to make a thin batter, which you -must stir till quite smooth and free from lumps. Then strew a handful -of flour over the top, and set it in a warm place to rise for two hours -or more. When it is quite light, and has cracked on the top, make it -into a dough with some more milk and water. Knead it well for ten -minutes. Cover it, and set it again to rise for twenty minutes. Then -make the dough into rolls or round balls. Bake them in a square pan, -and send them to table hot, cut in three, buttered and put together -again. - - - - -BREAD. - -Take one peck or two gallons of fine wheat flour, and sift it into a -kneading trough, or into a small clean tub, or a large broad earthen -pan; and make a deep hole in the middle of the heap of flour, to begin -the process by what is called setting a sponge. Have ready half a pint -of warm water, which in summer should be only lukewarm, but even in -winter it must not be hot or boiling, and stir it well into half a pint -of strong fresh yeast; (if the yeast is home-made you must use from -three quarters to a whole pint;) then pour it into the hole in the -middle of the flour. With a spoon work in the flour round the edges -of the liquid, so as to bring in by degrees sufficient flour to form -a thin batter, which must be well stirred about, for a minute or two. -Then take a handful of flour, and scatter it thinly over the top of -this batter, so as to cover it entirely. Lay a warmed cloth over the -whole, and set it to rise in a warm place; in winter put it nearer the -fire than in summer. When the batter has risen so as to make cracks in -the flour on the top, scatter over it three or four table-spoonfuls -(not more) of fine salt, and begin to form the whole mass into a dough; -commencing round the hole containing the batter, and pouring as much -soft water as is necessary to make the flour mix with the batter; -the water must never be more than lukewarm. When the whole is well -mixed, and the original batter which is to give fermentation to the -dough is completely incorporated with it, knead it hard, turning it -over, pressing it, folding it, and working it thoroughly with your -clenched hands for twenty minutes or half an hour; or till it becomes -perfectly light and stiff. The goodness of bread depends much on the -kneading, which to do well requires strength and practice. When it has -been sufficiently worked, form the dough into a lump in the middle -of the trough or pan, and scatter a little dry flour thinly over it: -then cover it, and set it again in a warm place to undergo a farther -fermentation; for which, if all has been done rightly, about twenty -minutes or half an hour will be sufficient. - -The oven should be hot by the time the dough has remained twenty -minutes in the lump. If it is a brick oven it should be heated by -faggots or small light wood, allowed to remain in till burnt down into -coals. When the bread is ready, clear out the coals, and sweep and wipe -the floor of the oven clean. Introduce nothing wet into the oven, as -it may crack the bricks when they are hot. Try the heat of the bottom -by throwing in some flour; and if it scorches and burns black, do not -venture to put in the bread till the oven has had time to become cooler. - -Put the dough on the paste-board, (which must be sprinkled with flour,) -and divide it into loaves, forming them of a good shape. Place them in -the oven, and close up the door, which you may open once or twice to -see how the bread is going on. The loaves will bake in from two hours -and a half to three hours, or more, according to their size. When the -loaves are done, wrap each in a clean coarse towel, and stand them up -on end to cool slowly. It is a good way to have the cloths previously -made damp by sprinkling them plentifully with water, and letting them -lie awhile rolled up tightly. This will make the crust of the bread -less dry and hard. Bread should be kept always wrapped in a cloth, and -covered from the air in a box or basket with a close lid. Unless you -have other things to bake at the same time, it is not worth while to -heat a brick oven for a small quantity of bread. Two or three loaves -can be baked very well in a stove, (putting them into square iron -pans,) or in a Dutch oven.[J] - -If the bread has been mixed over night (which should never be done in -warm weather) and is found, on tasting it, to be sour in the morning, -melt a tea-spoonful of pearl-ash in a little milk-warm water, and -sprinkle it over the dough; let it set half an hour, and then knead -it. This will remove the acidity, and rather improve the bread in -lightness. If dough is allowed to freeze it is totally spoiled. All -bread that is sour, heavy, or ill-baked is not only unpalatable, but -extremely unwholesome, and should never be eaten. These accidents so -frequently happen when bread is made at home by careless, unpractised -or incompetent persons, that families who live in cities or towns will -generally risk less and save more, by obtaining their bread from a -professional baker. - -If you like a little Indian in your wheat bread, prepare rather a -larger quantity of warm water for setting the sponge; stirring into the -water, while it is warming, enough of sifted Indian meal to make it -like thin gruel. Warm water that has had pumpkin boiled in it is very -good for bread. - -Strong fresh yeast from the brewery should always be used in preference -to any other. If the yeast is home-made, or not very strong and -fresh, double or treble the quantity mentioned in the receipt will be -necessary to raise the bread. On the other hand, if too much yeast is -put in, the bread will be disagreeably bitter.[K] - -You may take off a portion of the dough that has been prepared for -bread, make it up into little round cakes or rolls, and bake them for -breakfast or tea. - - -FOOTNOTES: - -[J] If you bake bread in a Dutch oven, take off the lid when the loaf -is done, and let it remain in the oven uncovered for a quarter of an -hour. - -[K] If you are obliged from its want of strength to put in a large -quantity of yeast, mix with it two or three handfuls of bran; add the -warm water to it, and then strain it through a sieve or cloth; or you -may correct the bitterness by putting in a few bits of charcoal and -then straining it. - - -BRAN BREAD.--Sift into a pan three quarts of unbolted wheat meal. Stir -a jill of strong yeast, and a jill of molasses into a quart of soft -water, (which must be warm but not hot,) and add a small tea-spoonful -of pearl-ash, or sal-aratus. Make a hole in the heap of flour, pour -in the liquid, and proceed in the usual manner of making bread. This -quantity may be made into two loaves. Bran bread is considered very -wholesome; and is recommended to persons afflicted with dyspepsia. - - -RYE AND INDIAN BREAD.--Sift two quarts of rye, and two quarts of Indian -meal, and mix them well together. Boil three pints of milk; pour it -boiling hot upon the meal; add two tea-spoonfuls of salt, and stir the -whole very hard. Let it stand till it becomes of only a lukewarm heat, -and then stir in half a pint of good fresh yeast; if from the brewery -and quite fresh, a smaller quantity will suffice. Knead the mixture -into a stiff dough, and set it to rise in a pan. Cover it with a thick -cloth that has been previously warmed, and set it near the fire. When -it is quite light, and has cracked all over the top, make it into two -loaves, put them into a moderate oven, and bake them two hours and a -half. - - -COMMON YEAST.--Put a large handful of hops into two quarts of boiling -water, which must then be set on the fire again, and boiled twenty -minutes with the hops. Have ready in a pan three pints of sifted flour; -strain the liquid, and pour half of it on the flour. Let the other half -stand till it becomes cool, and then mix it gradually into the pan -with the flour, &c. Then stir into it half a pint of good strong yeast, -fresh from the brewery if possible; if not, use some that was left of -the last making. You may increase the strength by stirring into your -yeast before you bottle it, four or five large tea-spoonfuls of brown -sugar, or as many table-spoonfuls of molasses. - -Put it into clean bottles, and cork them loosely till the fermentation -is over. Next morning put in the corks tightly, and set the bottles -in a cold place. When you are going to bottle the yeast it will be an -improvement to place two or three raisins at the bottom of each bottle. -It is best to make yeast very frequently; as, with every precaution, -it will scarcely keep good a week, even in cold weather. If you are -apprehensive of its becoming sour, put into each bottle a lump of -pearl-ash the size of a hazle-nut. - - -BRAN YEAST.--Mix a pint of wheat bran, and a handful of hops with a -quart of water, and boil them together about twenty minutes. Then -strain it through a sieve into a pan; when the liquid becomes only -milk-warm, stir into it four table-spoonfuls of brewer's yeast, and two -of brown sugar, or four of molasses. Put it into a wooden bowl, cover -it, and set it near the fire for four or five hours. Then bottle it, -and cork it tightly next day. - - -PUMPKIN YEAST.--Pare a fine ripe pumpkin, and cut it into pieces. Put -them into a kettle with a large handful of hops, and as much water as -will cover them. Boil them till the pumpkin is soft enough to pass -through a cullender. Having done this, put the pulp into a stone jar, -adding half a pint of good strong yeast to set it into a fermentation. -The yeast must be well stirred into the pumpkin. Leave the jar -uncovered till next day; then secure it tightly with a cork. If pumpkin -yeast is well made, and of a proper consistence, neither too thick nor -too thin, it will keep longer than any other. - - -BAKER'S YEAST.--To a gallon of soft water put two quarts of wheat bran, -one quart of ground malt, (which may be obtained from a brewery,) and -two handfuls of hops. Boil them together for half an hour. Then strain -it through a sieve, and let it stand till it is cold; after which put -to it two large tea-cups of molasses, and half a pint of strong yeast. -Pour it into a stone jug, and let it stand uncorked till next morning. -Then pour off the thin liquid from the top, and cork the jug tightly. -When you are going to use the yeast, if it has been made two or three -days, stir in a little pearl-ash dissolved in warm water, allowing a -lump the size of a hickory-nut to a pint of yeast. This will correct -any tendency to sourness, and make the yeast more brisk. - - -TO MAKE BUTTER. - -Scald your milk pans every day after washing them; and let them set -till the water gets cold. Then wipe them with a clean cloth. Fill them -all with cold water half an hour before milking time, and do not pour -it out till the moment before you are ready to use the pans. Unless all -the utensils are kept perfectly sweet and nice, the cream and butter -will never be good. Empty milk-pans should stand all day in the sun. - -When you have strained the milk into the pans, (which should be broad -and shallow,) place them in the spring-house, setting them down in -the water. After the milk has stood twenty-four hours, skim off the -cream, and deposite it in a large deep earthen jar, commonly called a -crock, which must be kept closely covered, and stirred up with a stick -at least twice a day, and whenever you add fresh cream to it. This -stirring is to prevent the butter from being injured by the skin that -will gather over the top of the cream. - -You should churn at least twice a week, for if the cream is allowed to -stand too long, the butter will inevitably have a bad taste. Add to the -cream the strippings of the milk. - -Butter of only two or three days gathering is the best. With four or -five good cows, you may easily manage to have a churning every three -days. If your dairy is on a large scale, churn every two days. - -Have your churn very clean, and rinse and cool it with cold water. A -barrel churn is best; though a small upright one, worked by a staff or -dash, will do very well where there are but one or two cows. - -Strain the cream from the crock into the churn, and put on the lid. -Move the handle slowly in warm weather, as churning too fast will make -the butter soft. When you find that the handle moves heavily and with -great difficulty, the butter has come; that is, it has separated from -the thin fluid and gathered into a lump, and it then is not necessary -to churn any longer. Take it out with a wooden ladle, and put it into -a small tub or pail. Squeeze and press it hard with the ladle, to get -out all that remains of the milk. Add a little salt, and then squeeze -and work it for a long time. If any of the milk is allowed to remain -in, it will speedily turn sour and spoil the butter. Set it away in a -cool place for three hours, and then work it over again.[L] Wash it in -cold water; weigh it; make it up into separate pounds, smoothing and -shaping it; and clap each pound on your wooden butter print, dipping -the print every time in cold water. Spread a clean linen cloth on a -bench in the spring-house; place the butter on it, and let it set till -it becomes perfectly hard. Then wrap each pound in a separate piece of -linen that has been dipped in cold water. - -Pour the buttermilk into a clean crock, and place it in the -spring-house, with a saucer to dip it out with. Keep the pot covered. -The buttermilk will be excellent the first day; but afterwards it will -become too thick and sour. Winter buttermilk is never very palatable. - -Before you put away the churn, wash and scald it well; and the day that -you use it again, keep it for an hour or more filled with cold water. - -In cold weather, churning is a much more tedious process than in -summer, as the butter will be longer coming. It is best then to have -the churn in a warm room, or near the fire. - -If you wish to prepare the butter for keeping a long time, take it -after it has been thoroughly well made, and pack it down tightly into a -large jar. You need not in working it, add more salt than if the butter -was to be eaten immediately. But preserve it by making a brine of fine -salt, dissolved in water. The brine must be strong enough to bear up -an egg on the surface without sinking. Strain the brine into the jar, -so as to be about two inches above the butter. Keep the jar closely -covered, and set it in a cool place. - -When you want any of the butter for use, take it off evenly from the -top; so that the brine may continue to cover it at a regular depth. - -This receipt for making butter is according to the method in use -at the best farm-houses in Pennsylvania, and if exactly followed -will be found very good. The badness of butter is generally owing to -carelessness or mismanagement; to keeping the cream too long without -churning; to want of cleanliness in the utensils; to not taking the -trouble to work it sufficiently; or to the practice of salting it so -profusely as to render it unpleasant to the taste, and unfit for cakes -or pastry. All these causes of bad butter are inexcusable, and can -easily be avoided. Unless the cows have been allowed to feed where -there are bitter weeds or garlic, the milk cannot naturally have any -disagreeable taste, and therefore the fault of the butter must be the -fault of the maker. Of course, the cream is much richer where the -pasture is fine and luxuriant; and in winter, when the cows have only -dry food, the butter must be consequently whiter and more insipid than -in the grazing season. Still, if properly made, even winter butter -cannot taste badly. - -Many economical housekeepers always buy for cooking, butter of inferior -quality. This is a foolish practice; as when it is bad, the taste will -predominate through all attempts to disguise it, and render every thing -unpalatable with which it is combined. As the use of butter is designed -to improve and not to spoil the flavour of cookery, it is better to -omit it altogether, and to substitute something else, unless you can -procure that which is good. Lard, suet, beef-drippings, and sweet oil, -may be used in the preparation of various dishes; and to eat with bread -or warm cakes, honey, molasses, or stewed fruit, &c. are far superior -to bad butter. - - -FOOTNOTES: - -[L] A marble slab or table will be found of great advantage in working -and making up butter. - - -CHEESE. - -In making _good_ cheese, skim milk is never used. The milk should -either be warm from the cow or heated to that temperature over the -fire. When the rennet is put in, the heat of the milk should be from -90 deg. to 96 deg.. Three quarts of milk will yield, on an average, about a -pound of cheese. In infusing the rennet, allow a quart of lukewarm -water, and a table-spoonful of salt to a piece about half the size -of your hand. The rennet must soak all night in the water before it -can be fit for use. In the morning (after taking as much of it as you -want) put the rennet water into a bottle and cork it tightly. It will -keep the better for adding to it a wine glass of brandy If too large a -proportion of rennet is mixed with the milk, the cheese will be tough -and leathery. - -To make a very good cheese, take three buckets of milk warm from the -cow, and strain it immediately into a large tub or kettle. Stir into -it half a tea-cupful of infusion of rennet or rennet-water; and having -covered it, set it in a warm place for about half an hour, or till it -becomes a firm curd. Cut the curd into squares with a large knife, or -rather with a wooden slitting-dish, and let it stand about fifteen -minutes. Then break it up fine with your hands, and let it stand a -quarter of an hour longer. Then pour off from the top as much of the -whey as you can; tie up the curd in a linen cloth or bag, and hang it -up to drain out the remainder of the whey; setting a pan under it to -catch the droppings. After all the whey is drained out, put the curd -into the cheese-tray, and cut it again into slices; chop it coarse; -put a cloth about it; place it in the cheese-hoop or mould, and set it -in the screw press for half an hour, pressing it hard.[M] Then take -it out; chop the curd very fine; add salt to your taste; and put it -again into the cheese-hoop with a cloth about it, and press it again. -You must always wet the cloth all over to prevent its sticking to the -cheese, and tearing the surface. Let it remain in the press till next -morning, when you must take it out and turn it; then wrap it in a clean -wet cloth, and replace it in the press, where it must remain all day. -On the following morning again take out the cheese; turn it, renew the -cloth, and put it again into the press. Three days pressing will be -sufficient. - -When you finally take it out of the press, grease the cheese all over -with lard, and put it on a clean shelf in a dry dark room, or in a wire -safe. Wipe, grease, and turn it carefully every day. If you omit this a -single day the cheese will spoil. Keep the shelf perfectly clean, and -see that the cheese does not stick to it. When the cheese becomes firm, -you may omit the greasing; but continue to rub it all over every day -with a clean dry cloth. Continue this for five or six weeks; the cheese -will then be fit to eat. - -The best time for making cheese is when the pasture is in perfection. - -You may enrich the colour of the cheese by a little anatto or arnotta; -of which procure a small quantity from the druggist, powder it, tie it -in a muslin rag, and hold it in the warm milk, (after it is strained,) -pressing out the colouring matter with your fingers, as laundresses -press their indigo or blue rag in the tub of water. Anatto is perfectly -harmless. - -After they begin to dry, (or ripen, as it is called,) it is the custom -in some dairy-farms, to place the cheeses in the haystack, and keep -them there among the hay for five or six weeks. This is said greatly to -improve their consistence and flavour. Cheeses are sometimes ripened by -putting them every day in fresh grass. - - -FOOTNOTES: - -[M] If you are making cheese on a small scale, and have not a regular -press, put the curd (after you have wrapped it in a cloth) into a small -circular wooden box or tub with numerous hole's bored in the bottom; -and with a lid that fits the inside exactly. Lay heavy weights on the -lid in such a manner as to press evenly all over. - - -SAGE CHEESE.--Take some of the young top leaves of the sage plant, and -pound them in a mortar till you have extracted the juice. Put the juice -into a bowl, wipe out the mortar, put in some spinach leaves, and pound -them till you have an equal quantity of spinach juice. Mix the two -juices together, and stir them into the warm milk immediately after you -have put in the rennet. You may use sage juice alone; but the spinach -will greatly improve the colour; besides correcting the bitterness of -the sage. - - -STILTON CHEESE.--Having strained the morning's milk, and skimmed the -cream from the milk of the preceding evening, mix the cream and the -new milk together while the latter is quite warm, and stir in the -rennet-water. When the curd has formed, you must not break it up, (as -is done with other cheese,) but take it out all at once with a wooden -skimming dish, and place it on a sieve to drain gradually. While it is -draining, keep pressing it gently till it becomes firm and dry. Then -lay a clean cloth at the bottom of a wooden cheese-hoop or mould, which -should have a few small holes bored in the bottom. The cloth must be -large enough for the end to turn over the top again, after the curd is -put in. Place it in the press for two hours; turn it, (putting a clean -cloth under it,) and press it again for six or eight hours. Then turn -it again, rub the cheese all over with salt, and return it to the press -for fourteen hours. Should the edges of the cheese project, they must -be pared off. - -When you take it finally out of the press, bind it round tightly with a -cloth, (which must be changed every day when you turn the cheese,) and -set it on a shelf or board. Continue the cloths till the cheese is firm -enough to support itself: rubbing or brushing the outside every day -when you turn it. After the cloths are left off, continue to brush the -cheese every day for two or three months; during which time it may be -improved by keeping it covered all round, under and over, with grass, -which must be renewed every day, and gathered when quite dry after the -dew is off. Keep the cheese and the grass between two large plates. - -A Stilton cheese is generally made of a small size, seldom larger in -circumference than a dinner plate, and about four or five inches thick. -They are usually put up for keeping, in cases of sheet lead, fitting -them exactly. There is no cheese superior to them in richness and -mildness. - -Cream cheeses (as they are generally called) may be made in this -manner. They are always eaten quite fresh, while the inside is still -somewhat soft. They are made small, and are sent to table whole, cut -across into triangular slices like a pie or cake. After they become fit -to eat, they will keep good but a day or two, but they are considered -while fresh very delicious. - - -COTTAGE CHEESE.--This is that preparation of milk vulgarly called Smear -Case. Take a pan of milk that has just began to turn sour; cover it, -and set it by the fire till it becomes a curd. Pour off the whey from -the top, and tie up the curd in a pointed linen bag, and hang it up -to drain; setting something under it to catch the droppings. Do not -squeeze it. Let it drain all night, and in the morning put the curd -into a pan, (adding some rich cream,) and work it very fine with a -spoon, chopping and pressing it till about the consistence of a soft -bread pudding. To a soup plate of the fine curd put a tea-spoonful of -salt, and a piece of butter about the size of a walnut; mixing all -thoroughly together. Having prepared the whole in this manner, put it -into a stone or china vessel; cover it closely, and set it in a cold -place till tea time. - -You may make it of milk that is entirely sweet by forming the curd with -rennet. - - -A WELSH RABBIT.--Toast some slices of bread, (having cut off the -crust,) butter them, and keep them hot. Grate or shave down with a -knife some fine mellow cheese: and, if it is not very rich, mix with -it a few small bits of butter. Put it into a cheese-toaster, or into a -skillet, and add to it a tea-spoonful of made mustard; a little cayenne -pepper; and if you choose, a wine glass of fresh porter or of red wine. -Stir the mixture over hot coals, till it is completely dissolved; and -then brown it by holding over it a salamander, or a red-hot shovel. Lay -the toast in the bottom and round the sides of a deep dish; put the -melted cheese upon it, and serve it up as hot as possible, with dry -toast in a separate plate; and accompanied by porter or ale. - -This preparation of cheese is for a plain supper. - -Dry cheese is frequently grated on little plates for the tea-table. - - -TO MAKE CHOCOLATE. - -To each square of a chocolate cake allow three jills, or a chocolate -cup and a half of boiling water. Scrape down the chocolate with a -knife, and mix it first to a paste with a small quantity of the hot -water; just enough to melt it in. Then put it into a block tin pot with -the remainder of the water, set it on hot coals; cover it, and let it -boil (stirring it twice) till the liquid is one third reduced. Supply -that third with cream or rich milk; stir it again, and take it off the -fire. Serve it up as hot as possible, with dry toast, or dry rusk. It -chills immediately. If you wish it frothed, pour it into the cup, and -twirl round in it the little wooden instrument called a chocolate mill, -till you have covered the top with foam. - - -TO MAKE TEA.--In buying tea, it is best to get it by the box, of an -importer, that you may be sure of having it fresh, and unmixed with -any that is old and of inferior quality. The box should be kept in a -very dry place. If green tea is good, it will look green in the cup -when poured out. Black tea should be dark coloured and have a fragrant -flowery smell. The best pots for making tea are those of china. -Metal and Wedgwood tea-pots by frequent use will often communicate a -disagreeable taste to the tea. This disadvantage may be remedied in -Wedgwood ware, by occasionally boiling the tea-pots in a vessel of hot -water. - -In preparing to make tea, let the pot be twice scalded from the -tea-kettle, which must be boiling hard at the moment the water is -poured on the tea; otherwise it will be weak and insipid, even when a -large quantity is put in. The best way is to have a chafing dish, with -a kettle always boiling on it, in the room where the tea is made. It -is a good rule to allow two heaping tea-spoonfuls of tea to a large -cup-full of water, or two tea-spoonfuls for each grown person that is -to drink tea, and one spoonful extra. The pot being twice scalded, put -in the tea, and pour on the water about ten minutes before you want -to fill the cups, that it may have time to draw or infuse. Have hot -water in another pot, to weaken the cups of those that like it so. That -the second course of cups may be as strong as the first, put some tea -into a cup just before you sit down to table, pour on it a very little -boiling water, (just enough to cover it,) set a saucer over it to keep -in the steam, and let it infuse till you have filled all the first -cups; then add it to that already in the tea-pot, and pour in a little -boiling water from the kettle. Except that it is less convenient for a -large family, a kettle on a chafing dish is better than an urn, as the -water may be kept longer boiling. - -In making black tea, use a larger quantity than of green, as it is of -a much weaker nature. The best black teas in general use are pekoe and -pouchong; the best green teas are imperial, young hyson, and gunpowder. - - -TO MAKE COFFEE--The manner in which coffee is roasted is of great -importance to its flavour. If roasted too little, it will be weak and -insipid; if too much, the taste will be bitter and unpleasant. To have -it very good, it should be roasted immediately before it is made, doing -no more than the quantity you want at that time. It loses much of its -strength by keeping, even in twenty-four hours after roasting. It -should on no consideration be ground till directly before it is made. -Every family should be provided with a coffee roaster, which is an iron -cylinder to stand before the fire, and is either turned by a handle, or -wound up like a jack to go of itself. If roasted in an open pot or pan, -much of the flavour evaporates in the process. Before the coffee is -put into the roaster, it should be carefully examined and picked, lest -there should be stones or bad grains among it. It should be roasted of -a bright brown; and will be improved by putting among it a piece of -butter when about half done. - -Watch it carefully while roasting, looking at it frequently. - -A coffee-mill affixed to the wall is far more convenient than one that -must be held on the lap. It is best to grind the coffee while warm. - -Allow half a pint of ground coffee to one quart of water. If the coffee -is not freshly roasted, you should put in more. Put the water into the -tin coffee-pot, and set it on hot coals; when it boils, put in the -coffee, a spoonful at a time, (stirring it between each spoonful,) and -add two or three chips of isinglass, or the white of an egg. Stir it -frequently, till it has risen up to the top in boiling; then set it a -little farther from the fire, and boil it gently for ten minutes, or a -quarter of an hour; after which pour in a tea-cup of cold water, and -put it in the corner to settle for ten minutes. Scald your silver or -china pot, and transfer the coffee to it; carefully pouring it off from -the grounds, so as not to disturb them. - -If coffee is allowed to boil too long, it will lose much of its -strength, and also become sour. - - -FRENCH COFFEE.--To make coffee without boiling, you must have a biggin, -the best sort of which is what in France is called a Grecque. They are -to be had of various sizes and prices at the tin stores. Coffee made -in this manner is much less troublesome than when boiled, and requires -no white of egg or isinglass to clear it. The coffee should be freshly -roasted and ground. Allow two cupfuls of ground coffee to six cupfuls -of boiling water. Having first scalded the biggin, (which should have -strainers of perforated tin, and not of linen,) put in the coffee, and -pour on the water, which should be boiling hard at the time. Shut down -the lid, place the pot near the fire, and the coffee will be ready as -soon as it has all drained through the coarse and fine strainers into -the receiver below the spout. Scald your china or silver pot, and pour -the coffee into it. But it is best to have a biggin in the form of an -urn, in which the coffee can both be made and brought to table. - -For what is called milk coffee,--boil the milk or cream separately; -bring it to table in a covered vessel, and pour it hot into the coffee, -the flavour of which will be impaired if the milk is boiled with it. - - - - -DOMESTIC LIQUORS ETC. - - -SPRUCE BEER. - -Put into a large kettle, ten gallons of water, a quarter of a pound -of hops, and a tea-cupful of ginger. Boil them together till all the -hops sink to the bottom. Then dip out a bucket full of the liquor, and -stir into it six quarts of molasses, and three ounces and a half of the -essence of spruce. When all is dissolved, mix it with the liquor in the -kettle; strain it through a hair sieve into a cask; and stir well into -it half a pint of good strong yeast. Let it ferment a day or two; then -bung up the cask, and you may bottle the beer the next day. It will be -fit for use in a week. - -For the essence of spruce, you may substitute two pounds of the outer -sprigs of the spruce fir, boiled ten minutes in the liquor. - -To make spruce beer for present use, and in a smaller quantity, boil -a handful of hops in two gallons and a half of water, till they fall -to the bottom. Then strain the water, and when it is lukewarm, stir -into it a table-spoonful of ground white ginger; a pint of molasses; a -table-spoonful of essence of spruce; and half a pint of yeast. Mix the -whole well together in a stone jug, and let it ferment for a day and a -half, or two days. Then put it into bottles, with three or four raisins -in the bottom of each, to prevent any further fermentation. It will -then be fit for immediate use. - - -GINGER BEER.--Break up a pound and a half of loaf-sugar, and mix with -it three ounces of strong white ginger, and the grated peel of two -lemons. Put these ingredients into a large stone jar, and pour over -them two gallons of boiling water. When it becomes milkwarm strain it, -and add the juice of the lemons and two large table-spoonfuls of strong -yeast. Make this beer in the evening and let it stand all night. Next -morning bottle it in little half pint stone bottles, tying down the -corks with twine. - - -MOLASSES BEER.--To six quarts of water, add two quarts of West India -molasses; half a pint of the best brewer's yeast; two table-spoonfuls -of ground ginger; and one table-spoonful of cream of tartar. Stir all -together. Let it stand twelve hours, and then bottle it, putting three -or four raisins into each bottle. - -It will be much improved by substituting the juice and grated peel of a -large lemon, for one of the spoonfuls of ginger. - -Molasses beer keeps good but two or three days. - - -SASSAFRAS BEER.--Have ready two gallons of soft water; one quart of -wheat bran; a large handful of dried apples; half a pint of molasses; a -small handful of hops; half a pint of strong fresh yeast, and a piece -of sassafras root the size of an egg. - -Put all the ingredients (except the molasses and yeast) at once into a -large kettle. Boil it till the apples are quite soft. Put the molasses -into a small clean tub or a large pan. Set a hair sieve over the -vessel, and strain the mixture through it. Let it stand till it becomes -only milkwarm, and then stir in the yeast. Put the liquor immediately -into the keg or jugs, and let it stand uncorked to ferment. Fill the -jugs quite full, that the liquor in fermenting may run over. Set them -in a large tub. When you see that the fermentation or working has -subsided, cork it, and it will be fit for use next day. - -Two large table-spoonfuls of ginger stirred into the molasses will be -found an improvement. - -If the yeast is stirred in while the liquor is too warm, it will be -likely to turn sour. - -If the liquor is not put immediately into the jugs, it will not ferment -well. - -Keep it in a cold place. It will not in warm weather be good more than -two days. It is only made for present use. - - -GOOSEBERRY WINE. - -Allow three gallons of soft water (measured after it has boiled an -hour) to six gallons of gooseberries, which must be full ripe. Top and -tail the gooseberries; put them, a few at a time, into a wooden dish, -and with a rolling-pin or beetle break and mash every one; transferring -them, as they are done, into a large stone jar. Pour the boiling water -upon the mashed gooseberries; cover the jar, and let them stand twelve -hours. Then strain and measure the juice, and to each quart allow -three-quarters of a pound of loaf-sugar; mix it with the liquid, and -let it stand eight or nine hours to dissolve, stirring it several times. - -Then pour it into a keg of proper size for containing it, and let it -ferment at the bung-hole; filling it up as it works out with some of -the liquor reserved for that purpose. As soon as it ceases to hiss, -stop it close with a cloth wrapped round the bung. A pint of white -brandy for every gallon of the gooseberry wine may be added on bunging -it up. At the end of four or five months it will probably be fine -enough to bottle off. It is best to bottle it in cold frosty weather. -You may refine it by allowing to every gallon of wine the whites of -two eggs, beaten to a froth, with a very small tea-spoonful of salt. -When the white of egg, &c. is a stiff froth, take out a quart of the -wine, and mix them well together. Then pour it into the cask, and in a -few days it will be fine and clear. You may begin to use it any time -after it is bottled. Put two or three raisins in the bottom of each -bottle. They will tend to keep the wine from any farther fermentation. - -Fine gooseberry wine has frequently passed for champagne. Keep the -bottles in saw-dust, lying on their sides. - - -CURRANT WINE.--Take four gallons of ripe currants; strip them from the -stalks into a great stone jar that has a cover to it, and mash them -with a long thick stick. Let them stand twenty-four hours; then put -the currants into a large linen bag; wash out the jar, set it under -the bag, and squeeze the juice into it. Boil together two gallons and -a half of water, and five pounds and a half of the best loaf-sugar, -skimming it well. When the scum ceases to rise, mix the syrup with the -currant juice. Let it stand a fortnight or three weeks to settle; and -then transfer it to another vessel, taking care not to disturb the lees -or dregs. If it is not quite clear and bright, refine it by mixing with -a quart of the wine, (taken out for the purpose,) the whites of two -eggs beaten to a stiff froth, and half an ounce of cream of tartar. -Pour this gradually into the vessel. Let it stand ten days, and then -bottle it off. Place the bottles in saw-dust, laying them on their -sides. Take care that the saw-dust is not from pine wood. The wine will -be fit to drink in a year, but is better when three or four years old. - -You may add a little brandy to it when you make it; allowing a quart of -brandy to six gallons of wine. - - -RASPBERRY WINE.--Put four gallons of ripe raspberries into a stone jar, -and mash them with a round stick. Take four gallons of soft water, -(measured after it has boiled an hour,) and strain it warm over the -raspberries. Stir it well and let it stand twelve hours. Then strain -it through a bag, and to every gallon of liquor put three pounds of -loaf-sugar. Set it over a clear fire, and boil and skim it till the -scum ceases to rise. When it is cold bottle it. Open the bottles every -day for a fortnight, closing them again in a few minutes. Then seal the -corks, and lay the bottles on their sides in saw-dust, which must not -be from pine wood. - - -ELDERBERRY WINE.--Gather the elderberries when quite ripe; put them -into a stone jar, mash them with a round stick, and set them in a -warm oven, or in a large kettle of boiling water till the jar is hot -through, and the berries begin to simmer. Then take them out, and press -and strain them through a sieve. To every quart of juice allow a pound -of Havanna or Lisbon sugar, and two quarts of cold soft water. Put the -sugar into a large kettle, pour the juice over it, and, when it has -dissolved, stir in the water. Set the kettle over the fire, and boil -and skim it till the scum ceases to rise. To four gallons of the liquor -add a pint and a half of brandy. Put it into a keg, and let it stand -with the bung put in loosely for four or five days, by which time it -will have ceased to ferment. Then stop it closely, plastering the bung -with clay. At the end of six months, draw off a little of it; and if it -is not quite clear and bright, refine it with the whites and shells of -three or four eggs, beaten to a stiff froth and stirred into a quart of -the wine, taken out for the purpose and then returned to the cask; or -you may refine it with an ounce or more of dissolved isinglass. Let it -stand a week or two, and then bottle it. - -This is an excellent domestic wine, very common in England, and -deserving to be better known in America, where the elderberry tree is -found in great abundance. Elderberry wine is generally taken mulled -with spice, and warm. - - -ELDER FLOWER WINE.--Take the flowers or blossoms of the elder tree, -and strip them from the stalks. To every quart of flowers allow one -gallon of water, and three pounds of white sugar. Boil and skim the -sugar and water, and then pour it hot on the flowers. When cool, mix -in with it some lemon juice and some yeast; allowing to six gallons of -the liquor the juice of six lemons, and four or five table-spoonfuls of -good yeast stirred in very hard. Let it ferment for three days in a tub -covered with a double blanket. Then strain the wine through a sieve, -(add six whites of eggs beaten to a stiff froth, or an ounce of melted -isinglass,) and put it into a cask, in the bottom of which you have -laid four or five pounds of the best raisins, stoned. Stop the cask -closely, and in six months the wine will be fit to bottle. It will much -resemble Frontiniac, the elder flowers imparting to it a very pleasant -taste. - - -CIDER WINE.--Take sweet cider immediately from the press. Strain it -through a flannel bag into a tub, and stir into it as much honey as -will make it strong enough to bear up an egg. Then boil and skim it, -and when the scum ceases to rise, strain it again. When cool, put it -into a cask, and set it in a cool cellar till spring. Then bottle it -off; and when ripe, it will be found a very pleasant beverage. The -cider must be of the very best quality, made entirely from good sound -apples. - - -MEAD.--To every gallon of water put five pounds of strained honey, (the -water must be hot when you add the honey,) and boil it three quarters -of an hour, skimming it well. Then put in some hops tied in a thin bag, -(allowing an ounce or a handful to each gallon,) and let it boil half -an hour longer. Strain it into a tub, and let it stand four days. Then -put it into a cask, (or into a demijohn if the quantity is small,) -adding for each gallon of mead a jill of brandy and a sliced lemon. If -a large cask, do not bottle it till it has stood a year. - - -FOX GRAPE SHRUB.--Gather the grapes when they are full grown, but -before they begin to purple. Pick from the stems a sufficient quantity -to nearly fill a large preserving kettle, and pour on them as much -boiling water as the kettle will hold. Set it over a brisk fire, and -keep it scalding hot till all the grapes have burst. Then take them -off, press out and strain the liquor, and allow to each quart a pound -of sugar stirred well in. Dissolve the sugar in the juice; then put -them together into a clean kettle, and boil and skim them for ten -minutes, or till the scum ceases to rise. When cold, bottle it; first -putting into each bottle a jill of brandy. Seal the bottles, and keep -them in a warm closet. - -You may make gooseberry shrub in this manner. - - -CURRANT SHRUB.--Your currants must be quite ripe. Pick them from the -stalks, and squeeze them through a linen bag. To each quart of juice -allow a pound of loaf-sugar. Put the sugar and juice into a preserving -kettle, and let it melt before it goes on the fire. Boil it ten -minutes, skimming it well. When cold, add a jill of the best white -brandy to each quart of the juice. Bottle it, and set it away for use; -sealing the corks. It improves by keeping. - -Raspberry shrub may be made in this manner; also strawberry. - - -CHERRY SHRUB.--Pick from the stalks, and stone a sufficient quantity -of ripe morellas, or other red cherries of the best and most juicy -description. Put them with all their juice into a stone jar, and set -it, closely covered, into a deep kettle of boiling water. Keep it -boiling hard for a quarter of an hour. Then pour the cherries into a -bag, and strain and press out all the juice. Allow a pound of sugar -to a quart of juice, boil them together ten minutes in a preserving -kettle, skimming them well, and when cold, bottle the liquid; first -putting a jill of brandy into each bottle. - - -CHERRY BOUNCE.--Mix together six pounds of ripe morellas and six pounds -of large black heart cherries. Put them into a wooden bowl or tub, and -with a pestle or mallet mash them so as to crack all the stones. Mix -with the cherries three pounds of loaf-sugar, or of sugar candy broken -up, and put them into a demijohn, or into a large stone jar. Pour on -two gallons of the best double rectified whiskey. Stop the vessel -closely, and let it stand three months, shaking it every day during the -first month. At the end of the three months you may strain the liquor -and bottle it off. It improves by age. - - -LEMON SYRUP.--Break up into large pieces six pounds of fine loaf-sugar. -Take twelve large ripe lemons, and (without cutting them) grate the -yellow rind upon the sugar. Then put the sugar, with the lemon gratings -and two quarts of water, into a preserving kettle, and let it dissolve. -When it is all melted, boil it till quite thick, skimming it till no -more scum rises; it will then be done. Have ready the juice of all the -lemons, stir it in, and boil it ten minutes more. Bottle it, and keep -it in a cold place. - -It makes a delicious drink in summer, in the proportion of one third -lemon syrup and two thirds ice water. - - -LEMON CORDIAL. - -Pare off very thin the yellow rind of a dozen large lemons; throw the -parings into a gallon of white brandy, and let them steep till next -day, or at least twelve hours. Break up four pounds of loaf-sugar into -another vessel, and squeeze upon it the juice of the lemons. Let this -too stand all night. Next day mix all together, boil two quarts of -milk, and pour it boiling hot into the other ingredients. Cover the -vessel, and let it stand eight days, stirring it daily. Then strain it -through a flannel bag till the liquid is perfectly clear. Let it stand -six weeks in a demijohn or glass jar, and then bottle it. - -To make it still more clear, you may filter it through a piece of fine -muslin pinned down to the bottom of a sieve, or through blotting paper, -which must be frequently renewed. It should be white blotting paper. -Orange cordial may be made in the same manner. - - -ROSE CORDIAL.--Put a pound of fresh rose leaves into a tureen, with -a quart of lukewarm water. Cover the vessel, and let them infuse for -twenty-four hours. Then squeeze them through a linen bag till all -the liquid is pressed out. Put a fresh pound of rose leaves into the -tureen, pour the liquid back into it, and let it infuse again for two -days. You may repeat this till you obtain a very strong infusion. -Then to a pint of the infusion add half a pound of loaf-sugar, half a -pint of white brandy, an ounce of broken cinnamon, and an ounce of -coriander seeds. Put it into a glass jar, cover it well, and let it -stand for two weeks. Then filter it through a fine muslin or a blotting -paper (which must be white) pinned on the bottom of a sieve; and bottle -it for use. - - -STRAWBERRY CORDIAL.--Hull a sufficient quantity of ripe strawberries, -and squeeze them through a linen bag. To each quart of the juice allow -a pint of white brandy, and half a pound of powdered loaf-sugar. -Put the liquid into a glass jar or a demijohn, and let it stand a -fortnight. Then filter it through a sieve, to the bottom of which -a piece of fine muslin or blotting paper has been fastened; and -afterwards bottle it. - - -RASPBERRY CORDIAL--May be made in the above manner. - - -QUINCE CORDIAL.--Take the finest and ripest quinces you can procure, -wipe them clean, and cut out all the defective parts. Then grate them -into a tureen or some other large vessel, leaving out the seeds and -cores. Let the grated pulp remain covered in the tureen for twenty-four -hours. Then squeeze it through a jelly-bag or cloth. To six quarts of -the juice allow a quart of cold water, three pounds of loaf-sugar, -(broken up,) and a quart of white brandy. Mix the whole well together, -and put it into a stone jar. Have ready three very small flannel or -thick muslin bags, (not larger than two inches square,) fill one with -grated nutmeg, another with powdered mace, and the third with powdered -cloves; and put them into the jar that the spice may flavour the -liquor without mixing with it. Leave the jar uncorked for a few days; -reserving some of the liquor to replace that which may flow over in -the fermentation. Whenever it has done working, bottle it off, but do -not use it for six months. If not sufficiently bright and clear, filter -it through fine muslin pinned round the bottom of a sieve, or through a -white blotting paper fastened in the same manner. - - -PEACH CORDIAL.--Take the ripest and most juicy free-stone peaches you -can procure. Cut them from the stones, and quarter them without paring. -Crack the stones, and extract the kernels, which must be blanched and -slightly pounded. Put the peaches into a large stone jar in layers, -alternately with layers of the kernels, and of powdered loaf-sugar. -When the jar is three parts full of the peaches, kernels, and sugar, -fill it up with white brandy. Set the jar in a large pan, and leave it -uncovered for three or four days, in case of its fermenting and flowing -over at the top. Fill up what is thus wasted with more brandy, and then -close the jar tightly. Let it stand five or six months; then filter it, -and bottle it for use. - -Cherry, apricot, and plum cordial may be made in the above manner; -adding always the kernels. - - -ANNISEED CORDIAL.--Melt a pound of loaf-sugar in two quarts of water. -Mix it with two quarts of white brandy, and add a table-spoonful of oil -of anniseed. Let it stand a week; then filter it through white blotting -paper, and bottle it for use. - -Clove or Cinnamon Cordial may be made in the same manner, by mixing -sugar, water and brandy, and adding oil of cinnamon or oil of cloves. -You may colour any of these cordials red by stirring in a little -powdered cochineal that has been dissolved in a small quantity of -brandy. - - -ROSE BRANDY.--Nearly fill a china or glass jar with freshly-gathered -rose leaves, and pour in sufficient French white brandy to fill it -quite up; and then cover it closely. Next day put the whole into a -strainer, and having squeezed and pressed the rose leaves and drained -off the liquid, throw away the leaves, put fresh ones into the jar, -and return the brandy to it. Repeat this every day while roses are -in season, (taking care to keep the jar well covered,) and you will -find the liquid much better than rose water for flavouring cakes and -puddings. - - -LEMON BRANDY.--When you use lemons for punch or lemonade, do not throw -away the peels, but cut them in small pieces, and put them into a glass -jar or bottle of brandy. You will find this brandy useful for many -purposes. - -In the same way keep for use the kernels of peach and plum stones, -pounding them slightly before you put them into the brandy. - - -NOYAU.--Blanch and break up a pound of shelled bitter almonds or peach -kernels. Mix with them the grated rinds of three large lemons, half a -pint of clarified honey that has been boiled and skimmed, and three -pounds of the best double-refined loaf-sugar. Put these ingredients -into a jar or demijohn; pour in four quarts of the best white brandy or -proof spirit; stop the vessel, and let it stand three months, shaking -it every day for the first month. Then filter it, dilute it with rose -water to your taste, (you may allow a quart of rose water to each quart -of the liquor,) and bottle it for use. - -This and any other cordial may be coloured red by mixing with it (after -it is filtered) cochineal, powdered, dissolved in a little white -brandy, and strained through fine muslin. - - -RATAFIA.--Pound in a mortar, and mix together a pound of shelled bitter -almonds, an ounce of nutmegs, a pound of fine loaf-sugar, and one grain -(apothecaries' weight) of ambergris. Infuse these ingredients for a -week in a gallon of white brandy or proof spirit. Then filter it, and -bottle it for use. - - -CAPILLAIRE.--Powder eight pounds of loaf-sugar, and wet it with three -pints of water and three eggs well beaten with their shells. Stir the -whole mass very hard, and boil it twice over, skimming it well. Then -strain it, and stir in two wine glasses of orange flower water. Bottle -it, and use it for a summer draught, mixed with a little lemon juice -and water; or you may sweeten punch with it. - - -ORGEAT.--To make orgeat paste, blanch, mix together, and pound in a -mortar till perfectly smooth, three quarters of a pound of shelled -sweet almonds, and one quarter of a pound of shelled bitter almonds; -adding frequently a little orange-flower or rose water, to keep them -from oiling; and mixing with them, as you proceed, a pound of fine -loaf-sugar that has been previously powdered by itself. When the whole -is thoroughly incorporated to a stiff paste, put it into little pots -and close them well. It will keep five or six months, and, when you -wish to use it for a beverage, allow a piece of orgeat about the size -of an egg to each half pint or tumbler of water. Having well stirred -it, strain the mixture. - -To make liquid orgeat for present use; blanch and pound in a mortar, -with rose water, a quarter of a pound of sweet and an ounce and a half -of bitter almonds. Then sweeten three pints of rich milk with half a -pound of loaf-sugar, and stir the almonds gradually into it. Boil it -over hot coals; and as soon as it comes to a boil, take it off and stir -it frequently till it gets cold. Then strain it, add a glass of brandy -and put it into decanters. When you pour it out for drinking dilute it -with water. - - -LEMONADE.--Take fine ripe lemons, and roll them under your hand on the -table to increase the quantity of juice. Then cut and squeeze them into -a pitcher, and mix the juice with loaf-sugar and cold water. To half -a pint of lemon juice you may allow a pint and a half of water, and -ten or twelve moderate sized lumps of sugar. Send it round in little -glasses with handles. - -To make a tumbler of _very good_ lemonade, allow the juice of one lemon -and four or five lumps of sugar, filling up the glass with water. In -summer use ice water. - - -ORANGEADE--Is made of oranges, in the same proportion as lemonade. It -is very fine when frozen. - - -PUNCH. - -Roll twelve fine lemons under your hand on the table; then pare off -the yellow rind very thin, and boil it in a gallon of water till all -the flavour is drawn out. Break up into a large bowl, two pounds of -loaf-sugar, and squeeze the lemons over it. When the water has boiled -sufficiently, strain it from the lemon-peel, and mix it with the lemon -juice and sugar. Stir in a quart of rum or of the best whiskey. - -Two scruples of flowers of benjamin, steeped in a quart of rum, will -make an infusion which much resembles the arrack of the East Indies. It -should be kept in a bottle, and a little of it will be found to impart -a very fine and fragrant flavour to punch made in the usual manner. - - -FROZEN PUNCH--Is made as above, omitting one half of the rum or -whiskey. Put it into an ice-cream freezer, shaking or stirring it -all the time. When it is frozen, send it round immediately, in small -glasses with a tea-spoon for each. - - -ROMAN PUNCH.--Grate the yellow rinds of four lemons and two oranges -upon two pounds of loaf-sugar. Squeeze on the juice of the lemons and -oranges; cover it, and let it stand till next day. Then strain it -through a sieve, add a bottle of champagne, and the whites of eight -eggs beaten to a froth. You may freeze it or not. - - -MILK PUNCH.--What is commonly called milk punch, is a mixture of brandy -or rum, sugar, milk and nutmeg, with-without either lemon juice or -water. It is taken cold with a lump of ice in each tumbler. - - -FINE MILK PUNCH.--Pare off the yellow rind of four large lemons, and -steep it for twenty-four hours in a quart of brandy or rum. Then mix -with it the juice of the lemons, a pound and a half of loaf-sugar, two -grated nutmegs, and a quart of water. Add a quart of rich unskimmed -milk, made boiling hot, and strain the whole through a jelly-bag. You -may either use it as soon as it is cold, or make a larger quantity, (in -the above proportions,) and bottle it. It will keep several months. - - -REGENT'S PUNCH.--Take four large lemons; roll them on the table to make -them more juicy, and then pare them as thin as possible. Cut out all -the pulp, and throw away the seeds and the white part of the rind. Put -the yellow rind and the pulp into a pint of boiling water with one -tea-spoonfuls of raw green tea of the best sort. Let all boil together -about ten minutes. Then strain it through linen, and stir in a pound -of powdered loaf-sugar and a bottle of champagne, or of any liquor -suitable for punch. Set it again over the fire, and when just ready to -boil, remove it, and pour it into a china bowl or pitcher, to be sent -round in glasses. - - -WINE JELLY.--Clarify a pound of loaf-sugar, by mixing it with half a -pint of water and the beaten white of an egg, and then boiling and -skimming it. Put an ounce of isinglass (with as much boiling water as -will cover it) into a small sauce-pan, and set it in hot coals till -the isinglass is thoroughly dissolved. Then when the syrup has been -taken from the fire, mix the melted isinglass with it, add a quart of -white wine and stir in a table-spoonful or a spoonful and a half of old -Jamaica spirits. Stir the mixture very hard, and pour it into a mould. -When it has congealed, wrap a cloth dipped in warm water round the -outside of the mould; turn out the jelly, and eat it with ice-cream. - - -SHERRY COBLER.--Lay in the bottom of a tumbler some pieces of the -yellow rind of an orange or lemon, pared off very thin; and add a -heaping table-spoonful of powdered loaf-sugar. Upon this, place some -pounded ice. Pour on sherry wine till the tumbler is one-third, or half -full. Hold an empty tumbler inverted or turned downwards, upon the top -of that which contains the ingredients; placing the glasses so that -their edges exactly meet, and leaving no opening for any portion of the -contents to escape. Keep your hands fast on the two tumblers, one above -and one below, and turn them up and down, back and forwards, till the -articles inside are thoroughly mixed. Then take off the upper tumbler, -and let the lower one stand still a few moments before you fill it up -with ice-water. - - -MULLED WINE.--Boil together, in a pint of water, a beaten nutmeg, two -sticks of cinnamon broken up, and a table-spoonful of cloves slightly -pounded. When reduced to one-half, strain the liquid into a quart of -wine, set it on hot coals, take it off as soon as it comes to a boil, -and sweeten it. Serve it up hot in a pitcher, surrounded by glass cups, -and with it a plate of rusk. - - -MULLED CIDER.--Allow six eggs to a quart of cider. Put a handful of -whole cloves into the cider, and boil it. While it is boiling, beat -the eggs in a large pitcher; adding to them as much sugar as will make -the cider very sweet. By the time the cider boils, the eggs will be -sufficiently light. Pour the boiling liquor on the beaten egg, and -continue to pour the mixture backwards and forwards from one pitcher to -another, till it has a fine froth on it. Then pour it warm into your -glasses, and grate some nutmeg over each. - -Port wine may be mulled in the same manner. - - -EGG NOGG.--Beat separately the yolks and whites of six eggs. Stir the -yolks into a quart of rich milk, or thin cream, and add half a pound -of sugar. Then mix in half a pint of rum or brandy. Flavour it with a -grated nutmeg. Lastly, stir in gently the beaten whites of three eggs. - -It should be mixed in a china bowl. - - -SANGAREE.--Mix in a pitcher or in tumblers one-third of wine, ale, -or porter, with two-thirds of water either warm or cold. Stir in -sufficient loaf-sugar to sweeten it, and grate some nutmeg into it. - -By adding to it lemon juice, you may make what is called negus. - - -TURKISH SHERBET.--Put into a large pitcher a pound and a half of the -best loaf-sugar, broken small. Pour on it a quart of clear cold water, -and crush and stir the sugar till it is all melted. Take a dozen large -fine ripe oranges, and roll every one under your hand on a table, to -increase the juice. Take off the yellow rind in large thin pieces, and -cut them neatly into round shapes, the size of a half-dollar. Squeeze -the juice of the oranges through a strainer upon the melted sugar, and -stir it well. Set the pitcher on ice till the sherbet is wanted. Serve -it up in lemonade-glasses, placing in the bottom of each, one of the -round pieces of orange-rind, and lay a lump of ice upon it. Then fill -the glasses with the sherbet. Instead of orange-juice, you may use that -of strawberries, raspberries, or currants, pressed through a strainer. - - -BOTTLED SMALL BEER.--Take a quart bottle of the very best brisk porter, -and mix it with four quarts of water, a pint of molasses, and a -table-spoonful of ginger. Bottle it, and see that the corks are of the -very best kind. It will be fit for use in three or four days. - - -TO KEEP LEMON JUICE.--Powder a pound of the best loaf-sugar; put it -into a bowl, and strain over it a pint of lemon juice; stirring it well -with a silver spoon till the sugar has entirely melted. Boil and skim -it. Then bottle it, sealing the corks; and keep it in a dry place. - - -ESSENCE OF LEMON-PEEL.--Rub lumps of loaf-sugar on fine ripe lemons -till the yellow rind is all grated off; scraping up the sugar in a -tea-spoon, and putting it on a plate, as you proceed. When you have -enough, press it down into a little glass or china jar, and cover it -closely. This will be found very fine to flavour puddings and cakes. -The white or inside of lemon-peel is of no use. - - -CIDER VINEGAR. - -Take six quarts of rye meal; stir and mix it well into a barrel of -strong hard cider of the best kind; and then add a gallon of whiskey. -Cover the cask, (leaving the bung loosely in it,) set it in the part of -your yard that is most exposed to the sun and air; and in the course of -four weeks (if the weather is warm and dry) you will have good vinegar -fit for use. When you draw off a gallon or more, replenish the cask -with the same quantity of cider, and add about a pint of whiskey. You -may thus have vinegar constantly at hand for common purposes. - -The cask should have iron hoops. - -A very strong vinegar may be made by mixing cider and strained honey, -(allowing a pound of honey to a gallon of cider,) and letting it -stand five or six months. This vinegar is so powerful that for common -purposes it should be diluted with a little water. - -Vinegar may be made in the same manner of sour wine. - - -WHITE VINEGAR.--Put into a cask a mixture composed of five gallons of -water, two gallons of whiskey, and a quart of strong yeast, stirring -in two pounds of powdered charcoal. Place it where it will ferment -properly, leaving the bung loose till the fermentation is over, but -covering the hole slightly to keep out the dust and insects. At the -end of four months draw it off, and you will have a fine vinegar, as -clear and colourless as water. - - -SUGAR VINEGAR.--To every gallon of water allow a pound of the best -white sugar, and a jill or more of strong yeast. Mix the sugar and -water together, and boil and skim it till the scum ceases to rise. Then -pour it into a tub; and when it cools to lukewarm heat, put into it -the yeast spread on pieces of toast. Let it work two days; then put it -into an iron-hooped cask, and set it in a sunny place for five months, -leaving the bung loose, but keeping the bung-hole covered. In five -months it will be good clear vinegar, and you may bottle it for use. - -A cask that has not contained vinegar before, should have a quart of -boiling hot vinegar poured into it, shaken about frequently till cold, -and allowed to stand some hours. - - -COMMON CIDER VINEGAR.--Set a barrel of hard sour cider in the sun for a -few weeks, or three months, and it will become good vinegar. - - -PINE-APPLE-ADE.--Pare and slice some very ripe pine-apples; then cut -the slices into small pieces. Put them with all their juice into a -large pitcher, and sprinkle among them plenty of powdered white sugar. -Pour on boiling water, allowing a small half pint to each pine-apple. -Cover the pitcher, and let it stand till quite cool, occasionally -pressing down the pine-apple with a spoon. Then set the pitcher, for -a while, in ice. Lastly, strain the infusion into another vessel, and -transfer it to tumblers, putting into each glass some more sugar and a -bit of ice. This beverage will be found delicious. - - - - -PREPARATIONS FOR THE SICK - - -CHICKEN JELLY. - -Take a large chicken, cut it up into very small pieces, bruise the -bones, and put the whole into a stone jar with a cover that will make -it water tight. Set the jar in a large kettle of boiling water, and -keep it boiling for three hours. Then strain off the liquid, and season -it slightly with salt, pepper, and mace; or with loaf-sugar and lemon -juice, according to the taste of the person for whom it is intended. - -Return the fragments of the chicken to the jar, and set it again in a -kettle of boiling water. You will find that you can collect nearly as -much jelly by the second boiling. - -This jelly may be made of an old fowl. - - -BREAD JELLY.--Measure a quart of boiling water, and set it away to get -cold. Take one-third of a six cent loaf of bread, slice it, pare off -the crust, and toast the crumb nicely of a light brown. Then put it -into the boiled water, set it on hot coals in a covered pan, and boil -it gently, till you find by putting some in a spoon to cool, that the -liquid has become a jelly. Strain it through a thin cloth, and set it -away for use. When it is to be taken, warm a tea-cupful, sweeten it -with sugar, and add a little grated lemon-peel. - - -ARROW ROOT JELLY.--Mix three table-spoonfuls of arrow root powder in -a tea-cup of water till quite smooth; cover it, and let it stand a -quarter of an hour. Put the yellow peel of a lemon into a skillet with -a pint of water, and let it boil till reduced to one half. Then take -out the lemon-peel, and pour in the dissolved arrow root, (while the -water is still boiling;) add sufficient white sugar to sweeten it well, -and let it boil together for five or six minutes. It may be seasoned -(if thought necessary) with two tea-spoonfuls of wine, and some grated -nutmeg. - -It may be boiled in milk instead of water, or in wine and water, -according to the state of the person for whom it is wanted. - - -RICE JELLY.--Having picked and washed a quarter of a pound of rice, mix -it with half a pound of loaf-sugar, and just sufficient water to cover -it. Boil it till it becomes a glutinous mass; then strain it; season it -with whatever may be thought proper; and let it stand to cool. - - -PORT WINE JELLY.--Melt in a little warm water an ounce of isinglass; -stir it into a pint of port wine, adding two ounces of sugar candy, -an ounce of gum arabic, and half a nutmeg grated. Mix all well, and -boil it ten minutes; or till every thing is thoroughly dissolved. Then -strain it through muslin, and set it away to get cold. - - -SAGO.--Wash the sago through two or three waters, and then let it soak -for two or three hours. To a tea-cupful of sago allow a quart of water -and some of the yellow peel of a lemon. Simmer it till all the grains -look transparent. Then add as much wine and nutmeg as may be proper, -and give it another boil altogether. If seasoning is not advisable, the -sago may be boiled in milk instead of water, and eaten plain. - - -TAPIOCA.--Wash the tapioca well, and let it steep for five or six -hours, changing the water three times. Simmer it in the last water -till quite clear, then season it with sugar and wine, or lemon juice. - - -GRUEL.--Allow three large table-spoonfuls of oatmeal or Indian meal to -a quart of water. Put the meal into a large bowl, and add the water, -a little at a time, mixing and bruising the meal with the back of a -spoon. As you proceed, pour off the liquid into another bowl, every -time, before adding fresh water to the meal, till you have used it -all up. Then boil the mixture for twenty minutes, stirring it all the -while; add a little salt. Then strain the gruel and sweeten it. A piece -of butter may be stirred into it; and, if thought proper, a little wine -and nutmeg. It should be taken warm. - - -OATMEAL GRUEL.--Put four table-spoonfuls of the best grits (oatmeal -coarsely ground) into a pint of boiling water. Let it boil gently, and -stir it often, till it becomes as thick as you wish it. Then strain it, -and add to it while warm, butter, wine, nutmeg, or whatever is thought -proper to flavour it. - -If you make the gruel of fine oatmeal, sift it, mix it first to a thick -batter with a little cold water, and then put it into the sauce-pan of -boiling water. Stir it all the time it is boiling, lifting the spoon -gently up and down, and letting the gruel fall slowly back again into -the pan. - - -PANADA.--Having pared off the crust, boil some slices of bread in a -quart of water for about five minutes. Then take out the bread, and -beat it smooth in a deep dish, mixing in a little of the water it has -boiled in; and mix it with a bit of fresh butter, and sugar and nutmeg -to your taste. - -Another way is to grate some bread, or to grate or pound a few -crackers. Pour on boiling water, beat it well, and add sugar and nutmeg. - - -BARLEY WATER.--Wash clean some barley, (either pearl or common,) and to -two ounces of barley allow a quart of water. Put it into a sauce-pan, -adding, if you choose, an equal quantity of stoned raisins; or some -lemon-peel and sugar; or some liquorice root cut up. Let it boil slowly -till the liquid is reduced one half. Then strain it off, and sweeten it. - - -GROUND RICE MILK.--Mix in a bowl two table-spoonfuls of ground rice, -with sufficient milk to make a thin batter. Then stir it gradually into -a pint of milk and boil it with sugar, lemon-peel or nutmeg. - - -BEEF TEA.--Cut a pound of the lean of fresh juicy beef into small thin -slices, and sprinkle them with a very little salt. Put the meat into a -wide-mouthed glass or stone jar closely corked, and set it in a kettle -or pan of water, which must be made to boil, and kept boiling hard -round the jar for an hour or more. Then take out the jar and strain the -essence of the beef into a bowl. Chicken tea may be made in the same -manner. - - -MUTTON BROTH.--Cut off all the fat from a loin of mutton, and to each -pound of the lean allow a quart of water. Season it with a little salt -and some shred parsley, and put in some large pieces of the crust of -bread. Boil it slowly for two or three hours, skimming it carefully. - -Beef, veal, or chicken broth may be made in the same manner. - -Vegetables may be added if approved. Also barley or rice. - - -MUTTON BROTH MADE QUICKLY.--Cut three chops from the best part of a -neck of mutton, and remove the fat and skin. Beat the meat on both -sides, and slice it thin. Put into a small sauce-pan with a pint of -water, a little salt, and some crust of bread cut into pieces. You -may add a little parsley, and a small onion sliced thin. Cover the -sauce-pan, and set it over the fire. Boil it fast, skim it, and in half -an hour it should be ready for use. - - -WINE WHEY.--Boil a pint of milk; and when it rises to the top of the -sauce-pan, pour in a large glass of sherry or Madeira. It will be the -better for adding a glass of currant wine also. Let it again boil up, -and then take the sauce-pan off the fire, and set it aside to stand for -a few minutes, but do not stir it. Then remove the curd, (if it has -completely formed,) and pour the clear whey into a bowl and sweeten it. - -When wine is considered too heating, the whey may be made by turning -the milk with lemon juice. - - -RENNET WHEY.--Wash a small bit of rennet about two inches square, in -cold water, to get off the salt. Put it into a tea-cup and pour on it -sufficient lukewarm water to cover it. Let it stand all night, and in -the morning stir the rennet water into a quart pitcher of warm milk. -Cover it, and set it near the fire till a firm curd is formed. Pour off -the whey from it, and it will be found an excellent and cooling drink. -The curd may be eaten (though not by a sick person) with wine, sugar, -and nutmeg. The whey should look greenish. - - -CALF'S FEET BROTH.--Boil two calf's feet in two quarts of water, till -the liquid is reduced one half, and the meat has dropped to pieces. -Then strain it into a deep dish or pan, and set it by to get cold. -When it has congealed, take all the fat carefully off; put a tea-cupful -of the jelly into a sauce-pan, and set it on hot coals. When it has -nearly boiled, stir in by degrees the beaten yolk of an egg, and then -take it off immediately. You may add to it a little sugar, and some -grated lemon-peel and nutmeg. - - -CHICKEN BROTH AND PANADA.--Cut up a chicken, season it with a very -little salt, and put it into three quarts of water. Let it simmer -slowly till the flesh drops to pieces. You may make chicken panada or -gruel of the same fowl, by taking out the white meat as soon as it is -tender, mincing it fine, and then pounding it in a mortar, adding as -you pound it, sufficient of the chicken water to moisten the paste. You -may thin it with water till it becomes liquid enough to drink. Then -put it into a sauce-pan and boil it gently a few minutes. Taken in -small quantities, it will be found very nutritious. You may add to it a -little grated lemon-peel and nutmeg. - - -VEGETABLE SOUP.--Take a white onion, a turnip, a pared potato, and -a head of celery, or a large tea-spoonful of celery seed. Put the -vegetables whole into a quart of water, (adding a little salt,) and -boil it slowly till reduced to a pint. Make a slice of nice toast; lay -it in the bottom of a bowl, and strain the soup over it. - - -ONION SOUP.--Put half a pound of the best fresh butter into a stew-pan -on the fire, and let it boil till it has done making a noise; then have -ready twelve large onions peeled and cut small; throw them into the -butter, add a little salt, and stew them a quarter of an hour. Then -dredge in a little flour, and stir the whole very hard; and in five -minutes pour in a quart of boiling water, and some of the upper crust -of bread, cut small. Let the soup boil ten minutes longer, stirring it -often; and after you take it from the fire, stir in the yolks of two -beaten eggs, and serve it up immediately. - -In France this soup is considered a fine restorative after any unusual -fatigue. Instead of butter, the onions may be boiled in veal or chicken -broth. - - -TOAST AND WATER.--Toast some slices of bread very nicely, without -allowing them to burn or blacken. Then put them into a pitcher, and -fill it up with boiling water. Let it stand till it is quite cold; then -strain it, and put it into a decanter. Another way of preparing toast -and water is to put the toasted bread into a mug and pour cold water on -it. Cover it closely, and let it infuse for at least an hour. Drink it -cold. - - -APPLE WATER.--Pare and slice a fine juicy apple; pour boiling water -over it, cover it, and let it stand till cold. - - -TAMARIND WATER.--Put tamarinds into a pitcher or tumbler till it is -one-third full; then fill it up with cold water, cover it, and let it -infuse for a quarter of an hour or more. - -Currant jelly or cranberry juice mixed with water makes a pleasant -drink for an invalid. - - -MOLASSES POSSET.--Put into a sauce-pan a pint of the best West India -molasses; a tea-spoonful of powdered white ginger; and a quarter of -a pound of fresh butter. Set it on hot coals, and simmer it slowly -for half an hour; stirring it frequently. Do not let it come to a -boil. Then stir in the juice of two lemons, or two table-spoonfuls -of vinegar; cover the pan and let it stand by the fire five minutes -longer. This is good for a cold. Some of it may be taken warm at once, -and the remainder kept at hand for occasional use. - -It is the preparation absurdly called by the common people a stewed -quaker. - -Half a pint of strained honey mixed cold with the juice of a lemon, -and a table-spoonful of sweet oil, is another remedy for a cold; a -tea-spoonful or two to be taken whenever the cough is troublesome. - - -FLAX-SEED LEMONADE.--To a large table-spoonful of flax-seed allow a -tumbler and a half of cold water. Boil them together till the liquid -becomes very sticky. Then strain it hot over a quarter of a pound of -pulverized sugar candy, and an ounce of pulverized gum arabic. Stir it -till quite dissolved, and squeeze into it the juice of a lemon. - -This mixture has frequently been found an efficacious remedy for a -cold; taking a wine-glass of it as often as the cough is troublesome. - - -COCOA.--Put into a sauce-pan two ounces of good cocoa (the chocolate -nut before it is ground) and one quart of water. Cover it, and as soon -as it has come to a boil, set it on coals by the side of the fire, -to simmer for an hour or more. Take it hot with dry toast. Baker's -prepared cocoa is excellent. - - -COCOA SHELLS.--These can be procured at the principal grocers and -confectioners, or at a chocolate manufactory. They are the thin shells -that envelope the chocolate kernel, and are sold at a low price; a -pound contains a very large quantity. Soak them in water for five or -six hours or more, (it will be better to soak them all night,) and then -boil them in the same water. They should boil two hours. Strain the -liquid when done, and let it be taken warm. - - -RAW EGG.--Break a fresh egg into a saucer, and mix a little sugar with -it; also, if approved, a small quantity of wine. Beat the whole to a -strong froth. It is considered a restorative. - - -SODA WATER.--To forty grains of carbonate of soda, add thirty grains or -tartaric acid in small crystals. Fill a soda bottle with spring water, -put in the mixture, and cork it instantly with a well-fitting cork. - - -SEIDLITZ POWDERS.--Fold in a white paper one drachm of Rochelle salts. -In a blue paper a mixture of twenty grains of tartaric acid, and -twenty-five grains of carbonate of soda. They should all be pulverized -very fine. Put the contents of the white paper into a tumbler not -quite half full of cold water, and stir it till dissolved. Then put -the mixture from the blue paper into another tumbler with the same -quantity of water, and stir that also. When the powders are dissolved -in both tumblers, pour the first into the other, and it will effervesce -immediately. Drink it quickly while foaming. - - -BITTERS.--Take two ounces of gentian root, an ounce of Virginia snake -root, an ounce of the yellow paring of orange peel, and half a drachm -of cochineal. Steep these ingredients, for a week or more, in a quart -of Madeira or sherry wine, or brandy. When they are thoroughly infused, -strain and filter the liquor, and bottle it for use. This is considered -a good tonic, taken in a small cordial glass about noon. - - -ESSENCE OF PEPPERMINT.--Mix an ounce of oil of peppermint with a pint -of alcohol. Then colour it by putting in some leaves of green mint. -Let it stand till the colour is a fine green; then filter it through -blotting paper. Drop it on sugar when you take it. - -Essence of pennyroyal, mint, cinnamon, cloves, &c. may all be prepared -in the same manner by mixing a portion of the essential oil with a -little alcohol. - -You may obtain liquid camphor by breaking up and dissolving a lump in -white brandy or spirit of wine. - - -LAVENDER COMPOUND.--Fill a quart bottle with lavender blossoms freshly -gathered, and put in loosely; then pour in as much of the best brandy -as it will contain. Let it stand a fortnight, and then strain it. -Afterwards, mix with it of powdered cloves, mace, nutmeg and cochineal, -a quarter of an ounce of each; and cork it up for use in small bottles. -When taken, a little should be dropped on a lump of sugar. - - -LEAD WATER.--Mix two table-spoonfuls of extract of lead with a bottle -of rain or river water. Then add two table-spoonfuls of brandy, and -shake it well. - - -REMEDY FOR A BURN.[N]--After immediately applying sweet oil, scrape -the inside of a raw potato, and lay some of it on the place, securing -it with a rag. In a short time put on fresh potato, and repeat this -application very frequently. It will give immediate ease, and draw -out the fire. Of course, if the burn is bad, it is best to send for a -physician. - - -FOOTNOTES: - -[N] These remedies are all very simple; but the author _knows_ them to -have been efficacious whenever tried. - - -FOR CHILBLAINS.--Dip the feet every night and morning in cold water, -withdrawing them in a minute or two, and drying them by rubbing them -very hard with a coarse towel. To put them immediately into a pail of -brine brought from a pickle tub is another excellent remedy when feet -are found to be frosted. - - -FOR CORNS.--Mix together a little Indian meal and cold water, till it -is about the consistence of thick mush. Then bind it on the corn by -wrapping a small slip of thin rag round the toe. It will not prevent -you from wearing your shoe and stocking. In two or three hours take it -off, and you will find the corn much softened. Cut off as much of it -as is soft with a penknife or scissors. Then put on a fresh poultice, -and repeat it till the corn is entirely levelled, as it will be after a -few regular applications of the remedy; which will be found successful -whenever the corn returns. There is no permanent cure for them. - - -WARTS.--To remove the hard callous horny warts which sometimes appear -on the hands of children, touch the wart carefully with a new pen -dipped slightly in aqua-fortis. It will give no pain; and after -repeating it a few times, the wart will be found so loose as to come -off by rubbing it with the finger. - - -RING-WORMS.--Rub mercurial ointment on the ring-worm previous to going -to bed, and do not wash it off till morning. It will effect a cure if -persevered in; sometimes in less than a week. - - -MUSQUITO BITES.--Salt wetted into a sort of paste, with a little -vinegar, and plastered on the bite, will immediately allay the pain; -and if not rubbed, no mark will be seen next day. It is well to keep -salt and vinegar always in a chamber that is infested with musquitoes. -It is also good for the sting of a wasp or bee; and for the bite of any -venomous animal, if applied immediately. It should be left on till it -becomes dry, and then renewed. - - -ANTIDOTE FOR LAUDANUM.--When so large a quantity of laudanum has been -swallowed as to produce dangerous effects, the fatal drowsiness has -been prevented when all other remedies have failed, by administering -a cup of the strongest possible coffee. The patient has revived and -recovered, and no ill effects have followed. - - -GREEN OINTMENT.--Take two or three large handfuls of the fresh-gathered -leaves of the Jamestown weed, (called Apple Peru in New England,) and -pound it in a mortar till you have extracted the juice. Then put the -juice into a tin sauce-pan, mixed with sufficient lard to make a thick -salve. Stew them together half an hour, and then put the mixture into -gallipots and cover it closely. It is excellent to rub on chilblains, -and other inflammatory external swellings, applying it several times a -day. - - -TO STOP BLOOD.--For a prick with a pin, or a slight cut, nothing will -more effectually stop the bleeding than old cobwebs compressed into a -lump and applied to the wound, or bound on it with a rag. A scrap of -cotton wadding is also good for stopping blood. Or wet the place with -laudanum. After the blood is stopped, cover the cut with a bit of white -or pink court-plaster. The copperas dye in _black_ court-plaster will -sometimes produce inflammation. - - - - -PERFUMERY, ETC. - - -COLOGNE WATER. - -Procure at a druggists, one drachm of oil of lavender, the same -quantity of oil of lemon, of oil of rosemary, and of oil of cinnamon; -with two drachms of oil of bergamot, all mixed in the same phial, which -should be a new one. Shake the oils well, and pour them into a pint of -spirits of wine. Cork the bottle tightly, shake it hard, and it will -be fit for immediate use; though it improves by keeping. You may add -to the oils, if you choose, ten drops of the tincture of musk, or ten -drops of extract of ambergris. - -For very fine cologne water, mix together in a new phial oil of -lemon, two drachms; oil of bergamot, two drachms; oil of lavender, -two drachms; oil of cedrat, one drachm; tincture of benzoin, three -drachms; neroli, ten drops; ambergris, ten drops; attar of roses, two -drops. Pour the mixture into a pint of spirits of wine; cork and shake -the bottle and set it away for use. Use only what is called absolute -alcohol. - -Another receipt for cologne water is to mix with a pint of alcohol, -sixty drops or two large tea-spoonfuls of orange-flower water, and the -same quantity of the essential oils of lemon, lavender, and bergamot. -The alcohol should be inodorous. - - -LAVENDER WATER.--Mix two ounces of essential oil of lavender, and two -drachms of essence of ambergris, with a pint of spirits of wine; cork -the bottle, and shake it hard every day for a fortnight. Use absolute -alcohol. - - -HUNGARY WATER.--Mix together one ounce of oil of rosemary and two -drachms of essence of ambergris; add them to a pint of spirits of wine. -Shake it daily for a month, and then transfer it to small bottles. - - -ROSE VINEGAR.--Fill a stone or china jar with fresh rose leaves put in -loosely. Then pour on them as much of the best white wine vinegar as -the jar will hold. Cover it, and set it in the sun, or in some other -warm place for three weeks. Then strain it through a flannel bag, and -bottle it for use. This vinegar will be found very fine for salads, or -for any nice purposes. - - -THIEVES' VINEGAR.--Take a large handful of lavender blossoms, and the -same quantity of sage, mint, rue, wormwood and rosemary. Chop and mix -them well. Put them into a jar, with half an ounce of camphor that has -been dissolved in a little alcohol, and pour in three quarts of strong -clear vinegar. Keep the jar for two or three weeks in the hot sun, and -at night plunge it into a box of heated sand. Afterwards strain and -bottle the liquid, putting into each bottle a clove of garlic sliced. -To have it very clear, after it has been bottled for a week, you -should pour it off carefully from the sediment and filter it through -blotting paper. Then wash the bottles and return the vinegar to them. -It should be kept very tightly corked. It is used for sprinkling about -in sick-rooms; and also in close damp oppressive weather. Inhaling the -odour from a small bottle will frequently prevent faintness in a crowd. - -It is best to make it in June. - -This vinegar is so called from an old tradition, that during the -prevalence of the plague in London the composition was invented by -four thieves, who found it a preservative from contagion; and were by -that means enabled to remain in the city and exercise their profession -to great advantage, after most of the inhabitants had fled. - - -OIL OF FLOWERS.--A French process for obtaining essential oils from -flowers or herbs has been described as follows:--Take carded cotton, -or split wadding, and steep it in some pure Florence oil, such as is -quite clear and has no smell. Then place a layer of this cotton in the -bottom of a deep china dish, or in an earthen pipkin. Cover it with a -thick layer of fresh rose leaves, or the leaves of sweet pink, jasmine, -wall-flower, tuberose, magnolia blossoms, or any other odoriferous -flower or plant from which you wish to obtain the perfume. Spread over -the flower-leaves another layer of cotton that has been steeped in oil. -Afterwards a second layer of flowers, and repeat them alternately till -the vessel is quite full. Cover it closely, and let it stand in the sun -for a week. Then throw away the flower-leaves, carefully press out the -oil from the cotton, and put it into a small bottle for use. The oil -will be found to have imbibed the odour of the flowers. - -Keep the scented cotton to perfume your clothes-drawers. - - -BALM OF GILEAD OIL.--Put loosely into a bottle as many balm of Gilead -flowers as will come up to a third part of its height; then nearly fill -up the bottle with sweet oil, which should be of the best quality. -Let it infuse (shaking it occasionally) for several days, and it will -then be fit for use. It is considered a good remedy for bruises of -the skin; also for cuts, burns, and scalds that are not very bad, and -should be applied immediately by wetting a soft rag with it; renewing -it frequently. - - -LIP SALVE.--Put into a wide-mouthed bottle four ounces of the best -olive oil, with one ounce of the small parts of alkanet root. Stop up -the bottle, and set it in the sun, (shaking it often,) till you find -the liquid of a beautiful crimson. Then strain off the oil very clear -from the alkanet root, put it into an earthen pipkin, and add to it an -ounce of white wax, and an ounce and a half of the best mutton suet, -which has been previously clarified, or boiled and skimmed. Set the -mixture on the embers of coals, and melt it slowly: stirring it well. -After it has simmered slowly for a little while, take it off; and -while still hot, mix with it a few drops of oil of roses, or of oil of -neroli, or tincture of musk. - - -COLD CREAM.--Cut up a shilling cake of white wax; put it into a -clean sauce-pan with an ounce of oil of sweet almonds, and two large -table-spoonfuls of lard. Boil and stir it well. When you take it off -the fire, beat in an ounce of orange-flower, or rose-water. Put it up -in gallicups with covers. - - -SOFT POMATUM.--Soak half a pound of fresh lard and a quarter of a pound -of beef marrow in water for two or three days; squeezing and pressing -it every day, and changing the water. Afterwards drain off the water, -and put the lard and marrow into a sieve to dry. Then transfer it to a -jar, and set the jar into a pot of boiling water. When the mixture is -melted, put it into a basin, and beat it with two spoonfuls of brandy. -Then drain off the brandy, perfume the pomatum by mixing with it any -scented essence that you please, and tie it up in gallipots. - - -COSMETIC PASTE.--Take a quarter of a pound of Castile soap, and cut it -into small pieces. Then put it into a tin or porcelain sauce-pan, with -just water enough to moisten it well, and set it on hot coals. Let it -simmer till it is entirely dissolved; stirring it till it becomes a -smooth paste, and thickening it with Indian meal, (which even in a raw -state is excellent for the hands.) Then take it from the fire, and when -cool scent it with rose-water, or with any fragrant essence you please. -Beat and stir it hard with a silver spoon, and when it is thoroughly -mixed put it into little pots with covers. - - -ACID SALT.--This is the composition commonly, but erroneously called -salt of lemon, and is excellent for removing ink and other stains -from the hands, and for taking ink spots out of white clothes. Pound -together in a marble mortar an ounce of salt of sorrel, and an ounce -of the best cream of tartar, mixing them thoroughly. Then put it in -little wooden boxes or covered gallipots, and rub it on your hands when -they are stained, washing them in cold water, and using the acid salt -instead of soap; a very small quantity will immediately remove the -stain. In applying it to linen or muslin that is spotted with ink or -fruit juice, hold the stained part tightly stretched over a cup or bowl -of boiling water. Then with your finger rub on the acid salt till the -stain disappears. It must always be done before the article is washed. - -This mixture costs about twenty-five cents, and the above quantity (if -kept dry) will be sufficient, for a year or more. - -Ink stains may frequently be taken out of white clothes by rubbing on -(before they go to the wash) some bits of cold tallow picked from the -bottom of a mould candle. Leave the tallow sticking on in a lump, and -when the article comes from the wash, it will generally be found that -the spot has disappeared. This experiment is so easy and so generally -successful that it is always worth trying. When it fails, it is in -consequence of some peculiarity in the composition of the ink. - - -SWEET JARS.--Take a china jar, and put into it three handfuls of fresh -damask rose-leaves; three of sweet pinks, three of wall-flowers, and -stock gilly-flowers, and equal proportions of any other fragrant -flowers that you can procure. Place them in layers; strewing powdered -orris-root thickly between each layer. - -You may fill another jar with equal quantities of lavender, knotted -marjoram, rosemary, lemon-thyme, balm of Gilead, lemon-peel, and -smaller quantities of laurel leaves and mint; and some sliced -orris-root. You may mix with the herbs, (which must all be chopped,) -powdered cloves, cinnamon, and nutmeg; strewing powdered orris-root -between the layers. - -Flowers, herbs, and spice may all be mixed in the same jar; adding -always some orris root. Every thing that is put in should be perfectly -free from damp. - -The jar should be kept closely covered, except when the cover is -occasionally removed for the purpose of diffusing the scent through the -room. - - -SCENTED BAGS.--Take a quarter of a pound of coriander seeds, a quarter -of a pound of orris root, a quarter of a pound of aromatic calamus, -a quarter of a pound of damask rose leaves, two ounces of lavender -blossoms, half an ounce of mace, half an ounce of cinnamon, a quarter -of an ounce of cloves, and two drachms of musk-powder. Beat them all -separately in a mortar, and then mix them well together. Make small -silk or satin bags; fill each with a portion of the mixture, and sew -them closely all round. Lay them among your clothes in the drawers. - - -VIOLET PERFUME.--Drop twelve drops of genuine oil of rhodium on a lump -of loaf-sugar. Then pound the sugar in a marble mortar with two ounces -of orris root powder. This will afford an excellent imitation of the -scent of violets. If you add more oil of rhodium, it will produce a -rose perfume. Sew up the powder in little silk bags, or keep it in a -tight box. - - -DURABLE INK.--Take, when empty, one of the little bottles that has -contained indelible ink, such as is sold in cases, and wash and rinse -it clean. Put into it two inches of lunar caustic; fill it up with soft -water and cork it tightly. This is the marking ink. - -Prepare the larger bottle that has contained the liquid used for the -first wash, by making it quite clean. Take a large tea-spoonful of salt -of tartar, and a lump of gum arabic the size of a hickory nut. Put them -into the wash bottle, and fill it up with clear rain water. Cork both -bottles tightly, and set them three days in the sun. Always put them in -the sun before using it. - -Linen cannot be marked well with durable ink unless the weather is -clear and dry. Dip a camel's hair pencil in the large bottle that -contains the gum liquid, and wash over with it a small space on a -corner of the linen, about large enough to contain the name. Dry it in -the sun, and let it alone till next day. Then take a very good pen, -and with the ink from the smallest bottle, write the name you intend, -on the place that has been prepared by the first liquid. This also must -be dried in the sun. See that the bottles are always well corked, and -keep them in a covered box. - -After the linen is dried, iron it before you write on it. - - -ANOTHER DURABLE INK.--For the marking liquid--rub together in a small -mortar five scruples of lunar caustic with one drachm of gum arabic, -one scruple of sap-green and one ounce of rain water. Keep the bottle -three days in the sun. - -For wetting the linen--mix together a quarter of an ounce of salt of -soda, a heaped table-spoonful of powdered gum arabic, and two ounces of -hot water. - - -TO KEEP PEARL-ASH.--Take three ounces of pearl-ash, and put it into a -clean black bottle with a pint and a half (not more) of soft water. The -proportion is an ounce of pearl-ash to half a pint of water. Cork it -very tightly, shake it, and it will be fit for use as soon as all the -pearl-ash is dissolved. A table-spoonful of this liquid is equal to a -small tea-spoonful of pearl-ash in the lump or powder. Keeping it ready -dissolved will be found very convenient. - - -ALMOND PASTE.--Blanch half a pound of shelled sweet almonds, and a -quarter of a pound of bitter ones, and beat them in a mortar to a -smooth paste--adding by degrees a jill of rose or orange-flower water. -Then beat in, gradually, half a pound of clear strained honey. When the -whole is well incorporated, put it into gallipots, pouring on the top -of each some orange-flower or rose-water. Keep it closely covered. - -This is a celebrated cosmetic for the hands. - - - - -MISCELLANEOUS RECEIPTS. - - -MINCED OYSTERS.--Take fifty fine large oysters, and mince them raw. -Chop also four or five small pickled cucumbers, and a bunch of -parsley. Grate about two tea-cupfuls of stale bread-crumbs, and beat -up the yolks of four eggs. Mix the whole together in a thick batter, -seasoning it with cayenne and powdered mace; and with a little salt -if the oysters are fresh. Have ready a pound of lard, and melt in the -frying-pan enough of it to fry the oysters well. If the lard is in -too small a quantity they will be flat and tough. When the lard is -boiling hot in the pan, put in about a table-spoonful at a time of the -oyster-mixture, and fry it in the form of small fritters; turning them -so as to brown on both sides. Serve them up hot, and eat them with -small bread rolls. - - -STEWED BLACK FISH.--Flour a deep dish, and lay in the bottom a piece -of butter rolled in flour. Then sprinkle it with a mixture of parsley, -sweet marjoram, and green onion; all chopped fine. Take your black fish -and rub it inside and outside with a mixture of cayenne, salt, and -powdered cloves and mace. Place skewers across the dish, and lay the -fish upon them. Then pour in a little wine, and sufficient water to -stew the fish. Set the dish in a moderate oven, and let it cook slowly -for an hour. - -Shad or rock fish may be dressed in the same manner. - - -FRIED SMELTS.--These little fish are considered extremely fine. Before -they are cooked, cut off the heads and tails. Sprinkle the smelts with -flour, and have ready in a frying pan over the fire plenty of fresh -lard or butter. When it boils, put in the fish and fry them. - - -BROILED SWEETBREADS.--Split open and skewer the sweetbreads; season -them with pepper and salt, and with powdered mace. Broil them on a -gridiron till thoroughly done. While they are broiling, prepare some -melted butter seasoned with mace and a little white wine, or mushroom -catchup; and have ready some toast with the crust cut off. Lay the -toast in the bottom of a dish; place the sweetbreads upon it, and pour -over them the drawn butter. - - -PICKLED EGGS.--Boil twelve eggs quite hard, and lay them in cold water; -having peeled off the shells. Then put them whole into a stone jar, -with a quarter of an ounce of whole mace, and the same quantity of -cloves; a sliced nutmeg; a table-spoonful of whole pepper; a small bit -of ginger; and a peach leaf. Fill up the jar with boiling vinegar; -cover it closely that the eggs may cool slowly. When they are cold, tie -up the jar; covering the cork with leather. After it has stood three -days pour off the pickle, boil it up again, and return it boiling hot -to the eggs and spice. They will be fit for use in a fortnight. - - -GUMBO SOUP.--Take four pounds of the lean of a fresh round of beef and -cut the meat into small pieces, avoiding carefully all the fat. Season -the meat with a little pepper and salt, and put it on to boil with -three quarts and a pint of water (not more.) Boil it slowly and skim -it well. When no more scum rises, put in half a peck of ochras, peeled -and sliced, and half a peck of tomatas cut in quarters. Boil it slowly -till the ochras and tomatas are entirely dissolved, and the meat all -to rags. Then strain it through a cullender, and send it to table with -slices of dry toast. This soup cannot be made in less than seven or -eight hours. If you dine at two you must put on the meat to boil at six -or seven in the morning. It should be as thick as a jelly. - - -SHREWSBURY CAKES.--Rub three quarters of a pound of butter into two -pounds of sifted flour, and mix in half a pound of powdered sugar, -and half a pound of currants, washed and dried. Wet it to a stiff -paste with rich milk. Roll it out, and cut it into cakes. Lay them on -buttered baking sheets, and put them into a moderate oven. - - -RICE FLUMMERY.--To two quarts of milk allow half a pound of ground -rice. Take out one pint of the milk, and mix the rice gradually with -it into a batter; making it quite smooth and free from lumps. Put the -three pints of milk into a skillet, (with a bunch of peach leaves or -a few peach-kernels,) and let it come to a boil. Then while it is -still boiling, stir in by degrees the rice batter, taking care not to -have it lumpy; add sugar, mace, and rose brandy to your taste; or you -may flavour it with the juice of a large lemon. When it has boiled -sufficiently, and is quite thick, strain it, and put it into a mould to -congeal. Make a rich boiled custard, (flavoured in the same manner,) -and send it to table in a pitcher, to eat with the flummery. Both -should be cold. If you mould it in tea-cups, turn it out on a deep -dish, and pour the custard round it. - - -APPLE BUTTER WITHOUT CIDER--Mix together ten gallons of water, and ten -gallons of the best West India molasses. Put it into a large kettle -over a good fire; let it come to a hard boil, and skim it as long as -any scum continues to rise. Then take out half the liquid, and put -it into a tub. Have ready eight bushels of fine sound apples, pared, -cored and quartered. Throw them gradually into the liquid that is -still boiling on the fire. Let it continue to boil hard, and as it -thickens, add by degrees the other half of the molasses and water, -(that which has been put into the tub.) Stir it frequently to prevent -its scorching, and to make it of equal consistence throughout. Boil it -ten or twelve hours, continuing to stir it. At night take it out of the -kettle, and set it in tubs to cool; covering it carefully. Wash out the -kettle and wipe it very dry. - -Next morning boil the apple butter six or eight hours longer; it should -boil eighteen hours altogether. Then an hour before you take it finally -out, stir in a pound of mixed spice cloves, mace, cinnamon, and nutmeg, -all finely powdered. When entirely done, put up the apple butter in -stone or earthen jars. It will keep a year or more. - -It can, of course, be made in a smaller quantity than that given in -the above receipt; and also at any time in the winter; fresh cider not -being an ingredient, as in the most usual way of making apple butter. - - -AN APPLE POT PIE.--Make a paste, allowing a pound of butter, or of -chopped suet to two pounds and a quarter of flour. Have ready a -sufficient quantity of fine juicy acid apples, pared, cored, and -sliced. Mix with them brown sugar enough to sweeten them, a few cloves, -and some slips of lemon-peel. Butter the sides of an iron pot, and line -them with paste. Then put in the apples, interspersing them with thin -squares of paste, and add a very little water. Cover the whole with -a thick lid of paste, cutting a slit in the centre for the water to -bubble up, and let it boil two hours. When done, serve it up on a large -dish, and eat it with butter and sugar. - - -PUDDING CATCHUP.--Mix together half a pint of noyau; a pint of sherry -or other white wine; the yellow peel of four lemons, pared thin; and -half an ounce of mace. Put the whole into a large bottle, and let it -stand for two or three weeks. Then strain it, and add half a pint of -capillaire or strong sugar syrup; or of Curacoa. Bottle it, and it will -keep two or three years. It may be used for various sweet dishes, but -chiefly for pudding-sauce mixed with melted butter. - - -CURACOA.--Grate as much fresh orange-peel as will make two ounces when -done; the peel of fresh shaddock will be still better. Mix it with a -pint of orange juice. Put it into a quart of the strongest and clearest -rectified spirit; shake it, let it infuse for a fortnight, and strain -it. Then make a syrup by dissolving a pound of the best loaf-sugar in -a pint of cold water, adding to it the beaten white of an egg, and -boiling and skimming it till the scum ceases to rise. Mix the syrup -with the strained liquor. Let it stand till next day, and then filter -it through white blotting paper fastened to the bottom of a sieve. -Curacoa is a great improvement to punch; also a table-spoonful of it in -a tumbler of water makes a very refreshing summer drink. - - -PATENT YEAST.--Boil half a pound of fresh hops in four quarts of -water, till the liquid is reduced to two quarts. Strain it, and mix -in sufficient wheat flour to make a thin batter; adding half a pint of -strong fresh yeast, (brewer's yeast, if it can be procured.) When it is -done fermenting, pour it into a pan, and stir in sufficient Indian meal -to make a moderately stiff dough. Cover it, and set it in a warm place -to rise. When it has become very light, roll it out into a thick sheet, -and cut it into little cakes. Spread them out on a dish, and let them -dry gradually in a cool place where there is no sun. Turn them five or -six times a day while drying; and when they are quite dry, put them -into paper bags, and keep them in a jar or box closely covered, in a -place that is not in the least damp. - -When you want the yeast for use, dissolve in a little warm water one or -more of the cakes, (in proportion to the quantity of bread you intend -making,) and when it is quite dissolved, stir it hard, thicken it with -a little flour, cover it, and place it near the fire to rise before you -use it. Then mix it with the flour in the usual manner of preparing -bread. - -This is a very convenient way of preserving yeast through the summer, -or of conveying it to a distance. - - -TO DRY HERBS.--By drying herbs with artificial heat as quickly as -possible, you preserve their scent and flavour much better than when -they are dried slowly by exposing them to the sun and air; a process -by which a large portion of their strength evaporates. All sorts of -herbs are in the greatest perfection just before they begin to flower. -Gather them on a dry day, and place them in an oven, which must not be -hot enough to discolour, scorch, or burn them. When they are quite dry, -take them out, and replace them with others. Pick the leaves from the -stems, (which may be thrown away,) and put them into bottles or jars; -cork them tightly, and keep them in a dry place. Those that are used -in cookery should be kept in a kitchen closet. - - -PEACH KERNELS.--When peaches are in season, have in a convenient place -an old basket or something of the sort, in which all the peach stones -can be saved; they are too useful to be thrown away. Then have them -carefully cracked, so as to extract the kernels whole if possible. -Spread them out on a dish for one day. Then put them into a box or jar, -and keep them to use as bitter almonds; for which they are an excellent -substitute in flavouring custards, creams and cakes. Plum stones are -worth saving in the same manner. - - -LEMON-PEEL.--Never throw away the rind of a lemon. Keep a wide-mouthed -bottle half full of brandy, and put into it (cut in pieces) all the -lemon-rind that you do not immediately want. As the white part of the -rind is of no use, it will be best to pare off the yellow very thin, -and put that alone into the brandy, which will thus imbibe a very fine -lemon flavour, and may be used for many nice purposes. - - -TO KEEP TOMATAS.--Take fine ripe tomatas, and wipe them dry, taking -care not to break the skin. Put them into a stone jar with cold -vinegar, adding a small thin muslin bag filled with mace, whole cloves, -and whole peppers. Then cork the jar tightly with a cork that has been -dipped in melted rosin, and put it away in a dry place. Tomatas pickled -in this manner keep perfectly well and retain their colour. For this -purpose use the small round button tomatas. - -Morella cherries may be pickled thus, in cold vinegar. - - - - -ADDITIONAL RECEIPTS. - - -FRENCH GREEN PEA SOUP.--This soup is made without meat. Put into a -soup-pot four quarts of shelled green peas, two large onions sliced, a -handful of leaves of sweet marjoram shred from the stalks, or a handful -of sweet basil; or a mixed handful of both--also, if you like it, a -handful of green mint. Add four quarts of water, and boil the whole -slowly till all the peas are entirely to pieces. Then take off the pot, -and mash the peas well against its sides to extract from them all their -flavour. Afterward strain off the liquid into a clean pot, and add to -it a tea-cup full of the juice of spinach, which you must prepare, -while the soup is boiling, by pounding some spinach in a mortar. This -will give the soup a fine green colour. Then put in a quarter of a -pound of the best fresh butter rolled whole in flour; and add a pint -and a half more of shelled young peas. If you wish the soup very thick, -you may allow a quart of the additional peas. Season it with a very -little salt and cayenne; put it again over the fire, and boil it till -the last peas are quite soft, but not till they go to pieces. - -Have ready in a tureen two or three slices of toasted bread cut into -small squares or dice, and pour the soup on it. - -This soup, if properly made, will be found excellent, notwithstanding -the absence of meat. It is convenient for fast days; and in the -country, where vegetables can be obtained from the garden, the expense -will be very trifling. - -What is left may be warmed for the next day. - - -GIBLET SOUP.--Take three pounds of shin of beef or of neck of mutton. -Cut off the meat and break the bones. Then put the meat with the bones -into a soup-pot, with a tea-spoonful of salt, and three quarts of -water. Add a bunch of sweet marjoram, one of sweet basil, and a quarter -of an ounce of black pepper-corns, all tied in a thin muslin rag; a -sliced onion, and six or eight turnips and carrots, cut small. Let the -whole boil slowly for two or three hours, skimming it well. In the mean -time, have ready two sets of goose-giblets, or four of duck. They must -be scalded, and well washed in warm water. Cut off the bills, and split -the heads; and cut the necks and gizzards into mouthfuls. Having taken -the meat and bones out of the soup, put in the giblets, with a head -of celery chopped. Boil it slowly an hour and a half, or more, taking -care to skim it. Make a thickening of an ounce and a half of butter, -and a large table-spoonful of flour, mixed together with a little of -the soup. Then stir it into the pot, adding a large table-spoonful of -mushroom catchup, and some small force-meat balls, or little dumplings. -Boil the soup half an hour longer. Then send it to table with the -giblets in the tureen. - - -GUMBO.--Take an equal quantity of young tender ochras and of ripe -tomatas, (for instance, a quarter of a peck of each.) Chop the ochras -fine, and scald and peel the tomatas. Put them into a stew-pan without -any water. Add a lump of butter, and a very little salt and pepper; -and, if you choose, an onion minced fine. Let it stew steadily for an -hour. Then strain it, and send it to table as soup in a tureen. It -should be like a jelly, and is a favourite New Orleans dish. Eat dry -toast with it. This gumbo is for fast days. - - -HAM OMELET.--Take six ounces of cold boiled ham, and mince it very -fine, adding a little pepper. Beat separately the whites and yolks of -six eggs, and then mix them together; add to them gradually the minced -ham. Beat the whole very hard, and do not let it stand a moment after -it is thoroughly mixed. Have ready some boiling lard in a frying-pan, -and put in the omelet immediately. Fry it about ten minutes or a -quarter of an hour. When done, put it on a hot dish, trim off the -edges, and fold it over in a half moon. Send it to table hot, and -covered. It is eaten at breakfast. - -If you wish a soft omelet, (not to fold over,) fry it a shorter time, -and serve it in a deep dish, to be helped with a spoon. - -A similar omelet may be made of the lean of a cold smoked tongue. - - -BATTER PUDDING.--Take a quart of milk, and stir into it gradually eight -large table-spoonfuls of flour, carefully pressing out all the lumps -with the back of the spoon. Beat eight eggs very light, and add them by -degrees to the milk and flour. Then stir the whole very well together. - -Dip your pudding-cloth into boiling water, and then dredge it with -flour. Pour in the pudding, and tie it tightly, leaving room for it -to swell. Put it into a pot full of boiling water, and boil it hard -for two hours. Keep it in the pot till it is time to send it to table. -Serve it up with wine-sauce, butter and sugar, or molasses and cold -butter. - - -PEACH MANGOES.--Take free-stone peaches of the largest size, (when they -are full grown, but not quite ripe,) and lay them in salt and water for -two days, covered with a board to keep them down. Then take them out, -wipe them dry, cut them open, and extract the stones. Mix together, to -your taste, minced garlic, scraped horse-radish, bruised mustard seed, -and cloves; and a little ginger-root soaked in water to soften, and -then sliced. Fill the cavity of the peaches with this mixture. Then tie -them round with pack-thread, and put them into a stone jar till it is -two-thirds full. Strew among them some whole cloves, broken cinnamon, -and a little cochineal. Season some cold vinegar, (allowing to each -quart a jill of fresh made mustard, and a little ginger, and nutmeg,) -and having mixed this pickle well, fill up the jar with it. - - -BROILED TOMATAS.--Take large ripe tomatas; wipe them, and split them in -half. Broil them on a gridiron till brown, turning them when half done. -Have ready in a dish some butter seasoned with a little pepper. When -the tomatas are well broiled, put them into the dish, and press each -a little with the back of a spoon, so that the juice may run into the -butter and mix with it. This is to make the gravy. Send them to table -hot. - -Tomatas are very good sliced, and fried in butter. - - -PRESERVED TOMATAS.--Take large fine tomatas, (not too ripe,) and scald -them to make the skins come off easily. Weigh them, and to each pound -allow a pound of the best white sugar, and the grated peel of half a -lemon. Put all together into a preserving kettle, and having boiled it -slowly for three hours, (skimming it carefully,) add the juice of the -lemons, and boil it an hour longer. Then put the whole into jars, and -when cool cover and tie them up closely. This is a cheap and excellent -sweetmeat; but the lemon must on no account be omitted. It may be -improved by boiling a little ginger with the other ingredients. - - -TOMATA HONEY.--To each pound of tomatas, allow the grated peel of a -lemon and six fresh peach-leaves. Boil them slowly till they are all -to pieces; then squeeze and strain them through a bag. To each pint of -liquid allow a pound of loaf-sugar, and the juice of one lemon. Boil -them together half an hour, or till they become a thick jelly. Then put -it into glasses, and lay double tissue paper closely over the top. It -will be scarcely distinguishable from real honey. - - -PRESERVED CUCUMBERS.--Your cucumbers should be well shaped, and all of -the same size. Spread the bottom and sides of a preserving kettle with -a thick layer of vine leaves. Then put in the cucumbers with a little -alum broken small. Cover them thickly with vine leaves, and then with a -dish. Fill up the kettle with water, and let them hang over a slow fire -till next morning, but do not allow the water to boil. Next day, take -them out, cool them, and repeat the process with fresh vine leaves, -till the cucumbers are a fine green. When cold drain them, cut a small -piece out of the flat side, and extract the seeds. Wipe the cucumbers -in a dry cloth, and season the inside with a mixture of bruised mace -and grated lemon-peel. Tie on with a pack-thread the bit that was cut -out. - -Weigh them, and to every pound of cucumbers allow a pound of -loaf-sugar. Put the sugar into a preserving kettle, a half pint of -water to each pound, and the beaten white of an egg to every two -pounds. Boil and skim the sugar till quite clear, adding sliced ginger -and lemon parings to your taste. When cool, pour it over the cucumbers, -and let them lie in it two days, keeping them covered with a plate, and -a weight on it to press it down. Then boil up the syrup again, adding -one-half as much sugar, &c. as you had at first; and at the last the -juice and grated peel of two lemons for every six cucumbers. The lemon -must boil in the syrup but ten minutes. Then strain the syrup all over -the cucumbers, and put them up in glass jars. - -If they are not quite clear, boil them in a third syrup. Small green -melons may be preserved in this manner. - - -APPLE RICE PUDDING.--Wash half a pint of rice, and boil it till soft -and dry. Pare, core, and cut up six large juicy apples, and stew them -in as little water as possible. When they are quite tender, take them -out, and mash them with six table-spoonfuls of brown sugar. When the -apples and rice are both cold, mix them together. Have ready five eggs -beaten very light, and add them gradually to the other ingredients, -with five or six drops of essence of lemon, and a grated nutmeg. Or you -may substitute for the essence, the grated peel and the juice of one -large lemon. Beat the whole very hard after it is all mixed; tie it -tightly in a cloth, (leaving but a very small space for it to swell,) -and stopping up the tying place with a lump of flour moistened to paste -with water. Put it into a pot of boiling water, and boil it fast for -half an hour. Send it to table hot, and eat it with sweetened cream, or -with beaten butter and sugar. - - -BAKED APPLE DUMPLINGS.--Take large, fine, juicy apples, and pare and -core them, leaving them as whole as possible. Put them into a kettle -with sufficient water to cover them, and let them parboil a quarter of -an hour. Then take them out, and drain them on a sieve. Prepare a paste -in the proportion of a pound of butter to two pounds of flour, as for -plain pies. Roll it out into a sheet, and cut it into equal portions -according to your number of apples. Place an apple on each, and fill up -the hole from whence the core was extracted with brown sugar moistened -with lemon-juice, or with any sort of marmalade. Then cover the apple -with the paste, closing it neatly. Place the dumplings side by side in -buttered square pans, (not so as to touch,) and bake them of a light -brown. Serve them warm or cool, and eat them with cream sauce. - -They will be found very good. - - -INDIAN LOAF CAKE.--Mix a tea-cup full of powdered white sugar with -a quart of rich milk, and cut up in the milk two ounces of butter, -adding a salt-spoonful of salt. Put this mixture into a covered pan -or skillet, and set it on coals till it is scalding hot. Then take it -off, and scald with it as much yellow Indian meal (previously sifted) -as will make it of the consistence of thick boiled mush. Beat the whole -very hard for a quarter of an hour, and then set it away to cool. - -While it is cooling, beat three eggs very light, and stir them -gradually into the mixture when it is about as warm as new milk. Add a -tea-cup full of good strong yeast, and beat the whole another quarter -of an hour--for much of the goodness of this cake depends on its being -long and well beaten. Then have ready a turban mould or earthen pan -with a pipe in the centre, (to diffuse the heat through the middle of -the cake.) The pan must be very well buttered, as Indian meal is apt -to stick. Put in the mixture, cover it, and set it in a warm place to -rise. It should be light in about four hours. Then bake it two hours -in a moderate oven. When done, turn it out with the broad surface -downwards, and send it to table hot and whole. Cut it into slices, and -eat it with butter. - -This will be found an excellent cake. If wanted for breakfast, mix it, -and set it to rise the night before. If properly made, standing all -night will not injure it. Like all Indian cakes, (of which this is -one of the best,) it should be eaten warm. It will be much improved -by adding to the mixture, a salt-spoon of pearl-ash, or sal-aratus, -dissolved in a little water. - - -PLAIN CIDER CAKE.--Sift into a large pan a pound and a half of flour, -and rub into it half a pound of butter. Mix in three-quarters of -a pound of powdered white sugar, and melt a small tea-spoonful of -sal-aratus or pearl-ash in a pint of the best cider. Pour the cider -into the other ingredients while it is foaming, and stir the whole very -hard. Have ready a buttered square pan, put in the mixture, and set it -immediately in a rather brisk oven. Bake it an hour or more, according -to its thickness. This is a tea cake, and should be eaten fresh. Cut it -into squares, split and butter them. - - -TENNESSEE MUFFINS.--Sift three pints of yellow Indian meal, and put -one-half into a pan and scald it. Add a good piece of butter. Beat six -eggs, whites and yolks separately. The yolks must be beaten till they -become very thick and smooth, and the whites till they are a stiff -froth that stands alone. When the scalded meal is cold, mix it into -a batter with the beaten yolk of egg, the remainder of the meal, a -salt-spoonful of salt, and, if necessary, a little water. The batter -must be quite thick. At the last, stir in, lightly and slowly, the -beaten white of egg. Grease your muffin rings, and set them in an oven -of the proper heat; put in the batter immediately, as standing will -injure it. - -Send them to table hot; pull them open, and eat them with butter. - - -HOE CAKE.--Beat the whites of three eggs to a stiff froth, and sift -into a pan a quart of wheat flour, adding a salt-spoon of salt. Make a -hole in the middle, and mix in the white of egg so as to form a thick -batter, and then add two table-spoonfuls of the best fresh yeast. Cover -it, and let it stand all night. In the morning, take a hoe-iron (such -as are made purposely for cakes) and prop it before the fire till it is -well heated. Then flour a tea-saucer, and filling it with batter, shake -it about, and clap it to the hoe, (which must be previously greased,) -and the batter will adhere till it is baked. Repeat this with each -cake. Keep them hot, and eat them with butter. - - -MILK TOAST.--Boil a pint of rich milk, and then take it off, and stir -into it a quarter of a pound of fresh butter, mixed with a small -table-spoonful of flour. Then let it again come to a boil. Have ready -two deep plates with half a dozen slices of toast in each. Pour the -milk over them hot, and keep them covered till they go to table. Milk -toast is generally eaten at breakfast. - - -POTATO YEAST.--Pare half a dozen middle-sized potatoes, and boil them -in a quart of soft water, mixed with a handful of hops, till quite -soft. Then mash the potatoes smooth, not leaving in a single lump. -Mix with them a handful of wheat flour. Set a sieve over the pan in -which you have the flour and mashed potatoes, and strain into them the -hop-water in which they were boiled. Then stir the mixture very hard, -and afterwards pass it through a cullender to clear it of lumps. Let -it stand till it is nearly cold. Then stir in four table-spoonfuls -of strong yeast, and let it stand to ferment. When the foam has sunk -down in the middle, (which will not be for several hours,) it is done -working. Then put it into a stone jug and cork it. Set it in a cool -place. - -This yeast will be found extremely good for raising home-made bread. - -Yeast when it becomes sour may be made fit to use by stirring into it -a little sal-eratus, or pearl-ash, allowing a small tea-spoonful to a -pint of yeast. This will remove the acidity, and improve the bread in -lightness. The pearl-ash must be previously melted in a little lukewarm -water. - - -CREAM CHEESE.--The cheese so called, of which numbers are brought to -Philadelphia market, is not made entirely of cream, but of milk warm -from the cow, (and therefore unskimmed,) mixed with cream of last -night. To a small tub of fresh morning's milk, add the cream skimmed -from an equal quantity of last evening's milk. Mix the cream and the -new milk together, and warm them to about blood-heat or 100 degrees of -the thermometer. Have ready a cup of water in which has been soaking, -since last night, a piece of rennet, (the salt wiped off,) about the -length and breadth of two fingers. Stir the rennet-water into the -vessel of mixed milk and cream, and set it in a warm place till the -curd has completely formed. Then, with a knife, cut the curd into -squares. Next, take a large, thin, straining-cloth, and press it down -on the curd so as to make the whey rise up through it. As the whey -rises, dip it off with a saucer or skimming dish. When the whey is -nearly all out, put the curd into the cloth, and squeeze and press -it with your hands till it becomes dry. Next, crumble the curd very -fine with your hands, and then salt it to your taste. Then wash the -straining-cloth clean, and lay it in the cheese-hoop (a bottomless -vessel, about the size of a dinner-plate, perforated with small -gimlet-holes) put the crumbled curd into the cloth, and then fold the -rest of the cloth closely over it. The cheese-hoop should be set on a -clean wooden bench or table. Place on it its round wooden cover, so as -to fit exactly; and lay on the top two bricks or a heavy stone. After -it has stood six hours in the hoop or mould, turn it, and let it stand -six hours longer. - -When you take out the cheese, rub it all over with a little fresh -butter. Set it in a dark, dry place, turning it every day, and in four -or five days it will be fit for use. When once cut, it should be eaten -immediately, if the weather is warm. But while uncut, it may keep a -week in a cold place, provided it is turned several times a-day. - - -ALMOND BREAD.--Blanch, and pound in a mortar, half a pound of shelled -sweet almonds till they are a smooth paste, adding rose-water as you -pound them. They should be done the day before they are wanted. Prepare -a pound of loaf-sugar finely powdered, a tea-spoonful of mixed spice, -(mace, nutmeg, and cinnamon,) and three-quarters of a pound of sifted -flour. Take fourteen eggs, and separate the whites from the yolks. -Leave out seven of the whites, and beat the other seven to a stiff -froth. Beat the yolks till very thick and smooth, and then beat the -sugar gradually into them, adding the spice. Next stir in the white of -egg, then the flour, and lastly the almonds. Add the juice of a large -lemon. - -Put the mixture into a square tin pan, (well buttered,) or into a -copper or tin turban-mould, and set it immediately in a brisk oven. Ice -it when cool. It is best if eaten fresh. - -You may add a few bitter almonds to the sweet ones. - - -CUSTARD CAKES.--Mix together a pound of sifted flour and a quarter of a -pound of powdered loaf-sugar. Divide into four a pound of fresh butter; -mix one-fourth of it with the flour, and make it into a dough. Then -roll it out, and put in the three remaining divisions of the butter at -three more rollings. Set the paste in a cool place till the custard is -ready. - -For the custard, beat very light the yolk only of eight eggs, and then -stir them gradually into a pint of rich cream, adding three ounces of -powdered white sugar, a grated nutmeg, and ratafia, peach-water, or -essence of lemon, to your taste. Put the mixture into a deep dish; set -it in an iron baking pan or a Dutch oven half full of boiling water, -and bake it a quarter of an hour. Then put it to cool. - -In the mean time roll out the paste into a thin sheet; cut it into -little round cakes about the size of a dollar, and bake them on flat -tins. When they are done, spread some of the cakes thickly with the -custard, and lay others on the top of them, making them fit closely in -the manner of lids. - -You may bake the paste in patty-pans like shells, and put in the -custard after they come out of the oven. If the custard is baked in the -paste, it will be clammy and heavy at the bottom. - -You may flavour the custard with vanilla. - - -HONEY GINGER CAKE.--Rub together a pound of sifted flour and -three-quarters of a pound of fresh butter. Mix in, a tea-cup of fine -brown sugar, two large table-spoonfuls of strong ginger, and (if you -like them) two table-spoonfuls of carraway seeds. Having beaten five -eggs, add them to the mixture alternately with a pint of strained -honey; stirring in towards the last a small tea-spoonful of pearl-ash, -that has been melted in a very little vinegar. - -Having beaten or stirred the mixture long enough to make it perfectly -light, transfer it to a square iron or block-tin pan, (which must be -well buttered,) put it into a moderate oven, and bake it an hour or -more, in proportion to its thickness. - -When cool, cut it into squares. It is best if eaten fresh, but it will -keep very well a week. - - -ROCK CAKE.--Blanch three-quarters of a pound of shelled sweet almonds, -and bruise them fine in a mortar, but not to a smooth paste as for -maccaroons. Add, as you pound them, a little rose-water. Beat to a -stiff froth the whites of four eggs, and then beat in gradually a pound -of powdered loaf-sugar. Add the juice of a lemon. Then mix in the -pounded almonds. Flour your hands, and make the mixture into little -cones or pointed cakes. Spread sheets of damp, thin, white paper on -buttered sheets of tin, and put the rock cakes on it, rather far apart. -Sprinkle each with powdered loaf-sugar. Bake them of a pale brown, in a -brisk oven. They will be done in a few minutes. - -When cold, take them off the papers. - - -FROZEN CUSTARD.--Slice a vanilla bean, and boil it slowly in half -a pint of milk, till all the strength is extracted and the milk -highly flavoured with the vanilla. Then strain it, and set it aside. -Mix a quart of cream and a pint of milk, or, if you cannot procure -cream, take three pints of rich milk, and put them into a skillet or -sauce-pan. Set it on hot coals, and boil it. When it has come to a -boil, mix a table-spoonful of flour in three table-spoonfuls of milk, -and stir it into the boiling liquid. Afterwards add six eggs, (which -have been beaten up with two table-spoonfuls of milk,) pouring them -slowly into the mixture. Take care to stir it all the time it is -boiling. Five minutes after, stir in gradually half a pound of powdered -loaf-sugar, and then the decoction of vanilla. Having stirred it hard a -few moments, take it off the fire, and set it to cool. When quite cold, -put it into a mould and freeze it, as you would ice-cream, for which it -frequently passes. - -You may flavour it with the juice of two large lemons, stirred in just -before you take it from the fire, or with a quarter of a pound of -shelled bitter almonds, blanched, pounded in a mortar with rose-water, -and then boiled in half a pint of milk, till the flavour is extracted. -Then use the milk only. - - -CHERRY CORDIAL.--Take a bushel of fine ripe cherries, either red or -black, or mixed; stone them, put them into a clean wooden vessel, and -mash them with a mallet or beetle. Then boil them about ten minutes, -and strain the juice. To each quart of juice allow a quart of water, -a pound of sugar, and a quart of brandy. Boil in the water (before -you mix it with the juice) two ounces of cloves, and four ounces of -cinnamon; then strain out the spice. Put the mixture into a stone jug, -or a demijohn, and cork it tightly. Bottle it in two or three months. - - -COMMON ICE CREAM.--Split into pieces a vanilla bean, and boil it in a -very little milk till the flavour is well extracted; then strain it. -Mix two table-spoonfuls of arrow-root powder, or the same quantity -of fine powdered starch with just sufficient cold milk to make it a -thin paste; rubbing it till quite smooth. Mix together a pint of cream -and a pint of rich milk; and afterwards stir in the preparation of -arrow-root, and the milk in which the vanilla has been boiled. Beat -it very hard, stir in half a pound of powdered loaf-sugar, beating it -very hard again. Then strain it, and put it into a freezer placed in a -tub that has a hole in the bottom to let out the water; and surround -the freezer on all sides with ice broken finely, and mixed with -coarse salt. Beat the cream hard for half an hour. Then let it rest; -occasionally taking off the cover, and scraping down with a long spoon -the cream that sticks to the sides. When it is well frozen, transfer -it to a mould; surround it with fresh salt and ice, and then freeze it -over again. If you wish to flavour it with lemon instead of vanilla, -take a large lump of the sugar before you powder it, and rub it on the -outside of a large lemon till the yellow is all rubbed off upon the -sugar. Then, when the sugar is all powdered, mix with it the juice of -two large lemons. - -For strawberry ice cream, mix with the powdered sugar the juice of a -quart of ripe strawberries squeezed through a linen bag. - - -PINK CHAMPAGNE JELLY.--Beat up the white of an egg to a stiff froth, -and then stir it hard into three wine-glasses of filtered water. Put -twelve ounces of the best double-refined loaf-sugar (powdered fine and -sifted) into a skillet lined with porcelain. Pour on it the white of -egg and water, and stir it till dissolved. Then add twelve grains of -cochineal powder. Set it over a moderate fire, and boil it and skim it -till the scum ceases to rise. Then strain it through a very fine sieve. -Have ready an ounce and a half of isinglass that has been boiled in -a little water till quite dissolved. Strain it, and while the boiled -sugar is lukewarm mix it with the isinglass, adding a pint of pink -champagne and the juice of a large lemon. Run it through a linen bag -into a mould. When it has congealed so as to be quite firm, wrap a wet -cloth round the outside of the mould, and turn out the jelly into a -glass dish; or serve it broken up, in jelly glasses, or glass cups. - -Jelly may be made in a similar manner of Madeira, marasquin, or noyau. - - -A CHARLOTTE RUSSE.--Boil in half a pint of milk a split vanilla bean, -till all the flavour is extracted. Then strain the milk, and when it -is cold stir into it the yolks of four beaten eggs, and a quarter of a -pound of powdered loaf-sugar. Simmer this custard five minutes over -hot coals, but do not let it come to a boil. Then set it away to cool. -Having boiled an ounce of the best Russian isinglass in a pint of water -till it is entirely dissolved and the water reduced to one-half, strain -it into the custard, stir it hard, and set it aside to get quite cold. - -Whip to a stiff froth a quart of rich cream, taking it off in spoonfuls -as you do it, and putting it to drain on an inverted sieve. When the -custard is quite cold, (but not yet set or congealing,) stir the whipt -cream gradually into it. - -Take a circular mould of the shape of a drum, the sides being straight. -Cut to fit it two round slices from the top and bottom of an almond -sponge-cake; glaze them with white of egg, and lay one on at the bottom -of the mould, reserving the other for the top. You can get the mould at -a tinner's. - -Having thus covered the bottom, line the sides of the mould with more -of the sponge-cake, cut into long squares and glazed all over with -white of egg. They must be placed so as to stand up all round--each -wrapping a little over the other so as to leave not the smallest -vacancy between; and they must be cut exactly the height of the mould, -and trimmed evenly. Then fill up with the custard and cream when it is -just beginning to congeal; and cover the top with the other round slice -of cake. - -Set the mould in a tub of pounded ice mixed with coarse salt; and let -it remain forty minutes, or near an hour. Then turn out the Charlotte -on a china dish. Have ready an icing, made in the usual manner of -beaten white of egg and powdered sugar, flavoured with essence of -lemon. Spread it smoothly over the top of the Charlotte, which when -the icing is dry will be ready to serve. They are introduced at large -parties, and it is usual to have two or four of them. - - -A CHARLOTTE POLONAISE.--Boil over a slow fire a pint and a half of -cream. While it is boiling have ready six yolks of eggs, beaten up with -two table-spoonfuls of powdered arrow-root, or fine flour. Stir this -gradually into the boiling cream, taking care to have it perfectly -smooth and free from lumps. Ten minutes will suffice for the egg and -cream to boil together. Then divide the mixture by putting it into two -separate sauce-pans. - -Then mix with it, in one of the pans, six ounces of chocolate scraped -fine, two ounces of powdered loaf-sugar, and a quarter of a pound of -maccaroons, broken up. When it has come to a hard boil, take it off, -stir it well, pour it into a bowl, and set it away to cool. - -Have ready, for the other sauce-pan of cream and egg, a dozen bitter -almonds, and four ounces of shelled sweet almonds or pistachio nuts, -all blanched and pounded in a mortar with rose-water to a smooth paste, -and mixed with an ounce of citron also pounded. Add four ounces of -powdered sugar; and to colour it green, two large spoonfuls of spinach -juice that has been strained through a sieve. Stir this mixture into -the other half of the cream, and let it come to a boil. Then put it -aside to cool. - -Cut a large sponge-cake into slices half an inch thick. Spread one -slice thickly with the chocolate cream, and cover another slice with -the almond cream. Do this alternately (piling them evenly on a china -dish) till all the ingredients are used up. You may arrange it in the -original form of the sponge-cake before it was cut, or in a pyramid. -Have ready the whites of the six eggs whipped to a stiff froth, with -which have been gradually mixed six ounces of powdered sugar, and -twelve drops of oil of lemon. With a spoon heap this meringue (as the -French call it) all over the pile of cake, &c., and then sift powdered -sugar over it. Set it in a very slow oven till the outside becomes a -light brown colour. - -Serve it up cold, ornamented according to your taste. - -If you find the chocolate cream too thin, add more maccaroons. If the -almond cream is too thin, mix in more pounded citron. If either of the -mixtures is too thick, dilute it with more cream. - -This is superior to a Charlotte Russe. - - -APPLE COMPOTE.--Take large ripe pippin apples. Pare, core, and weigh -them, and to each pound allow a pound of fine loaf-sugar and two -lemons. Parboil the apples, and then set them out to cool. Pare off -very nicely with a penknife the yellow rind of the lemons, taking care -not to break it; and then with scissors trim the edges to an even width -all along. Put the lemon-rind to boil in a little sauce-pan by itself, -till it becomes tender, and then set it to cool. Allow half a pint of -water to each pound of sugar; and when it is melted, set it on the -fire in the preserving kettle, put in the apples, and boil them slowly -till they are clear and tender all through, but not till they break; -skimming the syrup carefully. After you have taken out the apples, -add the lemon-juice, put in the lemon-peel, and boil it till quite -transparent. When the whole is cold, put the apples with the syrup into -glass dishes, and dispose the wreaths of lemon-peel fancifully about -them. - -SOUR MILK.--To recover milk that has turned sour, stir in powdered -carbonate of magnesia, of which allow a heaped tea-spoonful to each -quart of milk. - - - - -APPENDIX, - -CONTAINING NEW RECEIPTS. - - -ORANGE CAKE.--Take four ripe oranges, and roll them under your hand on -the table. Break up a pound of the best loaf-sugar, and on some of the -pieces rub off the yellow rind of the oranges. Then cut the oranges, -and squeeze their juice through a strainer. Powder the sugar, and mix -the orange-juice with it; reserving a little of the juice to flavour -the icing. Wash, and squeeze in a pan of cold water, a pound of the -best _fresh_ butter, till you have extracted whatever milk and salt may -have been in it, as they will impede the lightness of the cake. Cut -up the butter in the pan of sugar and orange, and stir it hard till -perfectly light, white, and creamy. Sift into a pan fourteen ounces -(two ounces less than a pound) of fine flour. Beat ten eggs till they -are as thick and smooth as a fine boiled custard. Then stir them, by -degrees, into the butter and sugar, alternately with the flour, a -little of each at a time. Continue to beat the whole very hard for -some time after all the ingredients are in; as this cake requires a -great deal of beating. Have ready a large square, shallow pan, well -buttered. Put in the mixture, and set it immediately into a brisk oven. -It must be thoroughly baked, otherwise it will be heavy, streaked, -and unfit to eat. The time of baking must of course be in proportion -to its thickness, but it requires a much longer time than pound-cake, -queen-cake, or Spanish buns. When it shrinks from the sides of the pan, -and looks as if done, try it by sticking in the middle of it, down -to the bottom, a twig from a corn-broom, or something similar. If -the twig comes out dry and clean, the cake is done; but if the twig -remains moist and clammy, let the cake remain longer in the oven. When -it is quite done, make an icing of beaten white of egg, and powdered -loaf-sugar, mixed with a spoonful or more of orange juice. Dredge -the cake with flour, then wipe off the flour and spread on the icing -thick and evenly, scoring it in large squares. Before you put it into -baskets, cut the cake into squares about the usual size of a Spanish -bun. It should be eaten fresh, being best the day it is baked. - -This cake will be found very fine. It is, of course, best when oranges -are ripe and in perfection, as the orange flavour should be very high. -We recommend that at the first trial of this receipt, the batter shall -be baked in small tins, such as are used for queen-cake, or Naples -biscuit, as there will thus be less risk of its being well baked than -if done in a larger pan. When they seem to be done, one of the little -cakes can be taken out and broken open, and if more baking is found -necessary, the others can thus be continued longer in the oven. After -some experience, an orange cake may be baked, like a pound cake, in -a large tin pan with a tube in the centre; or in a turban mould, and -handsomely iced and ornamented when done. A fine orange cake will, when -cut, perfume the table. - -Lemon cake may be made and baked in a similar manner, adding also a -little lemon juice to the icing. - - -CITRON CAKE--Cut a pound of candied citron into slips. Spread it on a -large dish. Sprinkle it thickly with sifted flour till it is entirely -white with it, tumbling the citron about with your hands till every -piece is well covered with flour. Then sift into a pan fourteen ounces -(two ounces less than a pound) of flour. Beat together in a deep pan, -till perfectly light, a pound of fresh butter cut up in a pound of -powdered loaf-sugar. Then add, by degrees, a glass of wine, a glass of -brandy, and a table-spoonful of powdered mace and cinnamon mixed, and -a powdered nutmeg. Have ready twelve eggs beaten in a shallow pan till -very smooth and thick. Stir the beaten egg into the beaten butter and -sugar, alternately with the flour and citron, a little at a time of -each. Then, at the last, stir the whole very hard. Butter a large tin -pan (one with a tube in the centre will be best), put in the mixture, -set it directly in a moderate oven, and bake it at least four hours. -Put it on an inverted sieve to cool. - -When the cake is cool, ice and ornament it. - -Common pound cakes are now very much out of use. They are considered -old-fashioned. - - -BOSTON CREAM CAKES--From a quart of rich milk or cream take half a -pint, and put it into a small saucepan, with a vanilla bean, and a -stick of the best Ceylon cinnamon, broken in pieces. Cover the saucepan -closely, and let it boil till the milk is highly flavoured with the -vanilla and cinnamon. Then strain it, take out the vanilla bean, wipe -it, and put it away, as it will do for the same purpose a second time. -Mix the flavoured milk with the other pint and a half, and let it get -quite cold. Beat very light _the yolks only_ of twelve eggs, and stir -them into the milk alternately with a quarter of a pound, or more, of -powdered white sugar. Put this custard mixture into a tin pan, set it -in a Dutch oven or something similar, pour round the pan some boiling -water, enough to reach half-way up its sides, and bake the custard ten -minutes. Instead of vanilla, you may flavour the custard by boiling, in -the half pint of milk, a handful of bitter almonds or peach kernels, -blanched and broken in half, and stirring into the custard when it has -done baking, but is still hot, a wine glass of rose water. As rose -water loses most of its taste by cooking, it is best, when practicable, -to add it after the article is taken from the fire. - -In the mean time let another mixture be prepared as follows. Sift -half a pound of fine flour, cut up half a pound of fresh butter in a -pint of rich milk, and set it on a stove or near the fire till the -butter is soft but not melted. Then stir it well and take it off. Beat -eight whole eggs very light, and stir them gradually into the milk -and butter, in turn with the flour. Take care to have this batter -very smooth, and quite free from lumps. Having beaten and stirred it -thoroughly, put it in equal portions into deep pattypans with plain -unscolloped sides, filling them but little more than half, so as -to allow space for the cakes to rise in baking. The pattypans must -be previously buttered. When the mixture is in, sprinkle powdered -loaf-sugar over the top of each. Set them immediately into a brisk -oven, and bake them about a quarter of an hour, or twenty minutes. They -must be well browned. When done, take them out, and open in the side of -each (while quite hot) a slit or cut, large enough to admit a portion -of the custard that has been made for them. Put in with a spoon as much -of this custard as will amply fill the cavity or hollow in the middle -of each cake. Then close the slit nicely, by pinching and smoothing it -with your thumb and finger, and set the cakes to cool. They should be -eaten fresh. In summer they will not keep till next day unless they are -set on ice. If properly made, they will be found delicious. - - -CONNECTICUT LOAF CAKE.--For this cake you must prepare, the day before, -three pounds of sifted flour, two pounds of powdered white sugar, four -nutmegs, and a quarter of an ounce of mace powdered fine; two pounds -of stoned raisins, two pounds of currants, picked, washed, and dried -(or you may substitute for the currants two additional pounds of -raisins), and half a pound of citron cut large. The raisins, currants, -and citron must be spread on a large dish, and dredged thickly over -with flour, which must be mixed well among them with your hands, so as -to coat them all completely. This is to prevent their sinking in a clod -to the bottom while the cake is baking, and should always be done with -whatever fruit is used in either cakes or puddings. Put the spice into -half a pint of white wine, cover it, and let it infuse all night. Next -morning, have ready two pounds of the best fresh butter, cut small; six -eggs well beaten; a pint of warm new milk; and half a pint of fresh -strong yeast, procured, if possible, from a brewer or baker. Rub half -the butter into the flour, adding half the sugar; wet it with the milk, -and add half of the eggs, and the wine, and the yeast. Stir and mix it -thoroughly. Then cover it and set it to rise. It should be perfectly -light by evening. Then add the remainder of the butter and the sugar, -and the rest of the egg. Mix it well, and set it again to rise till -early next morning. Then add gradually the fruit, setting it again to -rise for two or three hours. When it is perfectly light for the last -time, butter a large deep pan, and put in the mixture. The oven must -first be made _very hot_, and then allowed to cool down so as to bake -rather slowly. If too hot, it will scorch and crust the cake on the -outside, so as to prevent the heat from penetrating any farther, and -the inside will then be soddened and heavy. A common-sized loaf-cake -may remain in the oven from three to four hours. - - -CLOVE CAKES.--Rub a pound of fresh butter (cut up) into three pounds of -sifted flour; adding, by degrees, a pound of fine brown sugar, half an -ounce of cloves ground or powdered, and sufficient West India molasses -to wet the whole into a stiff dough, mixing in at the last a small -tea-spoonful of sal-aratus dissolved in tepid water. Roll the dough -out into a sheet of paste, and cut out the cakes with a tin stamp, or -with the edge of a tumbler. Put them in buttered pans, and bake them -a quarter of an hour or more. They will continue good a long time, if -kept dry, and are excellent to take to sea. - - -SOFT GINGERBREAD.--Beat to a cream half a pound of fresh butter cut up -in a deep pan, among half a pound of brown sugar, and at the beginning -set near the fire to soften it a little, but not to melt it. Add two -large table-spoonfuls of ginger, a tea-spoonful of powdered cinnamon, -and a tea-spoonful of powdered cloves. Then stir into it, alternately, -a pint of West India molasses, and three pints of sifted flour, and six -well-beaten eggs. Lastly, dissolve a small tea-spoonful of pearl-ash in -a pint of _sour_ milk, and stir it, while foaming, into the mixture. -Put it immediately into shallow square tin pans, well buttered, and -place it in an oven not too hot, or it will burn the outside, and leave -the inside raw and heavy. This cake requires long beating, and much -baking. - - -FINE COOKIES.--Sift into a pan five large tea-cupsful of flour, and -rub into it one tea-cup of fresh butter; add two cups of powdered -white sugar, and a handful or two of carraway seeds; wet it with an -egg well beaten, and a little rose-water. Add, at the last, a small -tea-spoonful of sal-aratus dissolved in a very little lukewarm water. -Knead the whole well. Roll it out into a sheet. Cut it into cakes with -a stamp or a tumbler edge; put them into a buttered pan, and bake them -about fifteen minutes. Instead of carraway seeds, you may use currants, -picked, washed, and dried. - - -INDIAN CUP CAKES.--Sift a pint and a half of yellow Indian meal, and -mix it with half a pint wheat flour. Beat two eggs very light, and -then stir them gradually into the meal, in turn with almost a quart of -_sour_ milk. If you have no sour milk from the preceding day, you can -turn some sweet milk sour by setting it in the sun. Lastly, dissolve a -tea-spoonful of sal-aratus, or a very small tea-spoonful of pearl-ash -in a little of the sour milk reserved for the purpose. The batter -must be as thick as that for a pound-cake. More Indian meal may be -necessary. Stir it at the last into the mixture, which, while foaming, -must be put into buttered cups, or little tin pans, and set immediately -into an oven, brisk but not too hot. When well baked, turn out the -cakes, and send them warm to the breakfast-table. Eat them with butter. - - -BRAN BATTER-CAKES.--Mix a quart of bran with a handful of wheat flour, -and a level tea-spoonful of salt. Pour in sufficient milk-warm water -to make a thick batter. Add two table-spoonfuls of brewer's yeast, or -three, if home-made; and stir it very hard. Cover it, and set it by -the fire to rise. Half an hour before you begin to bake, you may add -a salt-spoonful of soda, melted in a little warm water. Bake it like -buckwheat cakes, on a griddle. - - -APPLE BREAD PUDDING.--Pare, core, and slice thin, a dozen or more -fine juicy pippins, or bell-flowers, strewing among them some bits -of the yellow rind of a large lemon that has been pared very thin, -and squeezing over them the juice of the lemon. Or substitute a -tea-spoonful of essence of lemon. Cover the bottom of a large deep -dish with a thick layer of the sliced apples. Strew it thickly with -brown sugar Then scatter on a few very small bits of the best fresh -butter. Next strew over it a thin layer of grated bread-crumbs. -Afterwards another thick layer of apple, followed by sugar, butter, -and bread-crumbs as before. Continue this till you get the dish full, -finishing with a thin layer of crumbs. Put the dish into a moderate -oven, and bake the pudding well, ascertaining that the apples are -thoroughly done and as soft as marmalade. Send it to table either -hot or cold, and eat it with cream-sauce, or with butter, sugar, and -nutmeg, stirred to a cream. This pudding is in some places called by -the homely names of Brown Betty, or Pan Dowdy. It will require far -less baking, if the apples are previously stewed soft, and afterwards -mixed with the sugar and lemon. Then put it into the dish, in layers, -interspersed (as above) with bits of butter, and layers of grated -crumbs. It will be much improved by the addition of a grated nutmeg, -mixed with the apples. - - -APPLE CUSTARDS.--Take fine juicy apples, sufficient when stewed to fill -two soup plates. Pare, core, and slice them. Add a lump of butter, -about the size of a walnut, and the grated peel of a lemon; and stew -them with as little water as can possibly keep them from burning. They -must be stewed till they are quite soft all through, but not broken. -Then mash them well with the back of a spoon, and make them very sweet -with fine brown sugar. Squeeze in the juice of a lemon, or add a -wine-glass of rose-water. When the apple is quite cold, add a grated -nutmeg, a table-spoonful of brandy, and a table-spoonful of cream, -mixed with a table-spoonful of finely-grated bread crumbs, and the -well-beaten yolk of an egg. Stir the whole very hard. Cover the bottom -and sides of two soup plates with thin puff-paste, and put a thick -paste round the edges, notching it handsomely. Then fill up with the -mixture, and bake it about half an hour. Or you may bake it in cups, -without any paste. If for cups, prepare double the above quantity of -apple and other ingredients. - -Peach custards may be made in a similar manner, of fine ripe free-stone -peaches, pared, stoned, quartered, and stewed without any water. Omit -the lemon, and add two eggs. - - -NEW ENGLAND PUMPKIN PIE.--Take a quart of stewed pumpkin. Put it into -a sieve, and press and strain it as dry as possible. Then set it away -to get cold. Beat eight eggs very light, and stir them gradually into -the pumpkin, a little at a time, in turn with a quart of rich cream -and a pound of sugar. Mix together a quarter of an ounce of powdered -mace, two powdered nutmegs, and a table-spoonful of ground ginger, and -stir them into the other ingredients. When all is mixed, stir the whole -very hard. Cover the bottom of your pie-dishes with a thin paste, and -fill them nearly to the top with the mixture. Cut out narrow stripes -of paste with your jagging-iron, and lay them across the tops of your -pies. Bake them from an hour to an hour and a quarter. Send them to -table cool. They are best the day they are baked. Some persons prefer -them without any paste beneath, the dishes being filled entirely with -the mixture; and if they have broad edges, a border of thick puff-paste -may be laid along the edge, and handsomely notched. We think this the -best way; as paste that is baked under any mixture that has milk and -eggs in it, is liable, in consequence of the moisture, to become clammy -and heavy, and is therefore unwholesome. - - -WEST INDIA COCOA-NUT PUDDING.--Cut up and skin a large ripe cocoa-nut, -and grate it fine. Then put the grated cocoa-nut into a clean cloth, -and squeeze and press it till all the moisture is taken out. Spread it -on a broad tin pan, and stand it up to dry, either in the sun or before -the fire, stirring it up occasionally with your hands. When quite -dry weigh a pound of it. Beat very light sixteen eggs (omitting the -whites of four) and then beat into them, gradually, a pound of powdered -loaf-sugar, and a wine glass of rose-water. Then give the whole a hard -stirring. Put the mixture into deep dishes, and lay puff-paste round -their edges handsomely notched. Bake them about half an hour. Send them -to table cold with white sugar grated over the top. - - -YANKEE TEA CAKES.--Cut up half a pound of fresh butter in a pint of -milk, and warm it a little, so as to soften but not melt the butter. -Add, gradually, half a pound of powdered white sugar, in turn with -three well-beaten eggs, and a pound of sifted flour, finishing with -half a jill of strong fresh yeast. Set the mixture in a warm place to -rise. It will most probably be five hours before it is light enough -to bake, and it should therefore be made in the forenoon. When it has -risen high, and the top is covered with bubbles, butter some cups, and -bake it in them about twenty minutes. When done, turn the cakes out on -large plates; send them to table hot, and split and butter them. To -open these cakes, pull them apart with your fingers. - - -GELATINE JELLY.--Gelatine is used as a substitute for calves feet in -making jelly. It is prepared in light yellowish sheets, and can be -purchased at the druggists'. The chief advantage in gelatine is, that -by keeping it in the house, you can always have it ready for use, and -the jelly made with it may be commenced and finished the same day: -while, if you use calves' feet, they must be boiled the day before. -Also, you may chance to live in a place where calves' feet cannot at -all times be procured, and then a box of gelatine, always at hand, -may be found very convenient. The cost is about the same, whether the -jelly is made of calves' feet or of gelatine. That of calves' feet will -generally be the firmest, and will keep two or three days in a cold -place or when set on ice; that of gelatine, if not used on the day that -it is made, will sometimes melt and become liquid again. Its greatest -recommendations are convenience and expedition. The following receipt -for gelatine jelly will be found a very good one, if exactly followed. - -Soak two ounces of gelatine, for twenty-five minutes, in as much cold -water as will cover it. Then take it out, lay it in another vessel, -pour on it two quarts of boiling water, and let it thoroughly dissolve. -Afterwards set it to cool. Having rolled them under your hand on a -table, pare off very thin the yellow rind of four lemons, and cut it -into small bits. Break up, into little pieces, two large sticks of the -best cinnamon (that of Ceylon is far preferable to any other) and a -pound of the best double refined loaf-sugar. Mix together in a large -bowl, the sugar, the lemon-rind, and the cinnamon; adding the juice of -the lemons, the beaten white of an egg, and a pint of Malaga or any -other good white wine. Add to these ingredients the dissolved gelatine, -when it is cool but not yet cold. Mix the whole very well, put it into -a porcelain kettle, or a very clean bell-metal one, and boil it fifteen -minutes. Then pour it warm into a white flannel jelly-bag, and let it -drip into a large glass bowl. On no account squeeze or press the bag, -or the jelly will be dull and cloudy. After it has congealed in the -bowl, set it on ice; but the sooner it goes to table the better. A warm -damp day is unfavourable for making any sort of jelly. - -You may flavour it with four or five oranges instead of lemons. - -If you are averse to using wine in the jelly, substitute a pound of the -best raisins, stemmed (but not seeded or stoned) and boiled whole with -the other ingredients. - - -BISCUIT ICE CREAM.--This is the _biscuit glace_ so popular in France. -Take some pieces of broken loaf-sugar, and rub off on them the yellow -rind of four lemons, or oranges. Then pulverize the sugar, and mix -it with half a pound of loaf-sugar already powdered, and moistened -with the juice of the lemons. Beat six eggs very light, and stir them -gradually into a quart of cream, in turn with the sugar and lemon. Have -ready some stale Naples biscuit or square sponge cakes grated very -fine, and stir them gradually into the mixture, in sufficient quantity -to make a thick batter, which must be beaten till perfectly smooth and -free from lumps. Put it into a porcelain stew-pan, and give it one -boil up, stirring it nearly all the time. Then put it into a freezer, -and freeze it in the usual manner. Afterwards transfer it to a pyramid -mould, and freeze it a second time for half an hour or more. When quite -frozen, take it out of the mould upon a glass or china dish. - -Instead of lemon or orange, you may flavour it with a vanilla bean -boiled slowly in half a pint of cream, and then strained out, before -you mix it with the other cream. - - -MACCAROON ICE CREAM.--From a quart of cream take half a pint, and -boil in it slowly two ounces of bitter almonds, or peach kernels, -previously blanched and broken up. Then, when it is highly flavoured -with the almonds, strain the half pint and mix it with the remaining -pint and a half of cream, to which add, by degrees, six eggs previously -beaten till very light, and half a pound of powdered loaf-sugar. -Crumble a sufficient quantity of the best almond maccaroons to make a -thick batter when stirred gradually into the mixture of cream, sugar, -and eggs, which must be beaten till perfectly smooth. Give it a boil, -stirring it well while boiling. Then put it into a freezer, and freeze -it as usual. Afterward transfer it to a pyramid mould and freeze it -again. It will be found very fine if properly made. - - -ORANGE WATER ICE.--To four pounds of the best double refined -loaf-sugar, allow a quart of water, and four dozen large ripe -deep-coloured oranges. Having rolled the oranges on the table under -your hand to increase the quantity of juice, wash and wipe them dry. -Take pieces of the sugar and rub them on half the oranges till you have -taken off on the sugar their yellow rind or zest. Then put that sugar -with the remainder into a porcelain kettle, and pour on it a quart of -water into which has been beaten the white of one egg. When the sugar -is quite melted, set the kettle on the fire, and boil and skim it till -the scum ceases to rise, and the orange-zest is entirely dissolved. -Then stir in gradually the juice of the oranges, and when all is in, -take it directly off the fire, lest the flavour of the juice should be -weakened by boiling. Let it cool, stirring it well. Lastly, put it into -a freezer surrounded by pounded ice and salt, and stir it hard for the -first ten minutes. Take off the lid and repeat the stirring every five -minutes till the freezing is accomplished. Turn it out into a glass -bowl; having first washed off the ice and salt from the outside of the -freezer, lest some of it should chance to get into the inside. Serve it -on saucers. - -After it has congealed in the freezer, you may transfer it to a pyramid -or pine-apple mould, and freeze it a second time, which will require -half an hour or more. Of course, while in the mould, it must remain -undisturbed. Before you turn it out, hold round the outside of the -mould a cloth dipped in cold water. - - -LEMON-WATER ICE.--May be made in the above manner, only that you must -allow an additional pound of sugar, and use the zest or yellow rind of -_all_ the lemons. - - -STRAWBERRY-WATER ICE.--To each pound of loaf-sugar allow half a pint -of water, and three quarts of ripe strawberries. Having broken up the -sugar, put it into a preserving-kettle, and pour on it the water in the -above proportion. To make the syrup very clear, you may allow to each -pint of water half the white of an egg beaten into the water. When the -sugar has melted, and been well stirred in the water, put the kettle -over the fire, and boil and skim it till the scum ceases to rise. Have -ready the strawberry juice, having put the strawberries into a linen -bag, and squeezed the liquid into a deep pan. As soon as you take the -kettle of syrup from the fire, stir into it the strawberry juice. Then -put it into a freezer, surrounded with ice broken small, and mixed -with salt; twirl it round by the handles for ten minutes, and then let -it freeze, frequently stirring it hard. When done, turn it out into -a glass bowl, and serve it on saucers. Or you may give it a second -freezing in a pyramid mould. - - -RASPBERRY-WATER ICE.--Is made exactly as above. You may heighten the -colour of these ices by adding to the juice a little cochineal, which -it is very convenient to keep in the house ready prepared. To do -this, mix together an ounce of cochineal (pounded to a fine powder), -a quarter of an ounce of powdered alum, and a quarter of an ounce of -cream of tartar, adding a salt-spoonful of pearl-ash, and three ounces -of powdered loaf-sugar. Boil them all together for ten minutes or more. -Then pat the mixture into a clean new bottle, cork it tightly, and stir -a little of it into any liquid you wish to colour of a fine red. With -this you may give a red colour to calves' feet jelly, or blancmange, or -to icing for cakes. - - -GRAPE-WATER ICE--Is made as above, first mashing the grapes with a -wooden beetle, before you put them into the bag for squeezing the -juice. Currants for water ice must also be mashed before squeezing in -the bag. - - -PINE-APPLE WATER ICE.--Having pared and sliced a sufficient number of -very ripe pine-apples, cut the slices into small bits, put them into a -deep dish or a tureen, sprinkle among them powdered loaf-sugar, cover -them and let them set several hours in a cool place. Then have ready -a syrup made of loaf-sugar, dissolved in a little water (allowing to -every two pounds of sugar a pint of water beaten with half the white -of an egg), and boiled and skimmed till quite clear. Get as much -pine-apple juice as you can, by squeezing through a sieve the bits of -pine-apple (after they have stood some hours in the tureen), measure -it, and to each pint of the boiled syrup allow a pint of juice. Mix -them together while the syrup is warm from the fire. Then put it into a -freezer, and proceed in the usual manner. - - -PEACH-WATER ICE.--Take soft, ripe, juicy, freestone peaches, pare them, -stone them, and cut them in pieces. Put the pieces into a linen bag -and squeeze the juice into a deep pan. Crack the stones, scald and -blanch the kernels, break them in half, and, having made a syrup as -in the above receipts, allowing half a pint of water to each pound -of loaf-sugar, boil the kernels in the syrup, taking them out when -the syrup is done. This infusion of the kernels will add greatly to -the flavour. Then measure the peach-juice, allowing a pint of it to -each pint of syrup, and mix them together while the syrup is hot. Then -freeze it. - - -A FINE CHARLOTTE RUSSE.--For this purpose you must have a circular or -drum-shaped tin mould, or a pair or more of them. The mould should be -without a bottom. They can be procured at a tin-store, and are useful -for other purposes. The day before you want the Charlotte russe, make a -stiff plain jelly by boiling a set of calves' feet (four) in a gallon -of water till the meat drops from the bone. It should boil slowly till -the liquid is reduced to less than two quarts. Then, having strained -it, measure into a pan three pints of the liquid, cover it, and set it -away to congeal. Next morning, it should be a solid cake, from which -you must carefully scrape off all the fat and sediment. Boil a vanilla -bean in half a pint of milk, till the milk is very highly flavoured -with the vanilla. Then strain it, and set it away to get cold. Take -three pints of rich cream, put it into a shallow pan, set it on ice, -and beat it to a stiff froth with rods or a whisk; or churn it to a -foam with a little tin churn. Next, add to the cream the vanilla milk, -and beat both together. Melt the jelly in a pan over the fire. Beat -very light the yolks of six eggs, and then stir gradually into the -beaten egg half a pound of powdered loaf-sugar. Next, add, by degrees, -the melted jelly to the egg and sugar, stirring very hard. Keep the -vessel sitting on ice, and continue stirring till the mixture is firm -enough to retain the mark of the spoon. Then stir in the cream as -quickly as possible. Have ready the tin mould, lined with the long -thin cakes called lady-fingers, or finger biscuits, brushed over with -beaten white of egg. They must be laid closely across each other on the -bottom of a dish, and be so arranged as to stand up in a circle round -the sides of the mould, each wrapping a little over the other. Then -carefully put in the mixture, and cover the top with lady-fingers laid -closely across. After the whole is nicely arranged, set it on ice till -wanted. When you wish to turn out the Charlotte russe, (which must be -done with great care,) wrap round the outside of the mould a coarse -towel dipped in cold water, and lift it off from the charlotte. - -Instead of lady-fingers you may use sponge-cake for the shape or form. -Cut two circular slices from a large sponge-cake, one for the bottom, -and one for the top of the charlotte, and for the wall or sides arrange -tall, square slices of the cake, all of them standing up so as to wrap -a little over each other. All the cake must be glazed with beaten white -of egg. - -A still easier way is to make an almond sponge-cake, and bake it in -a drum-shaped mould or pan, or an oval one with straight or upright -sides. When cold, cut off the top in one thin slice, and carefully -cut out or hollow the middle, so as to make a space to contain the -mixture of the charlotte, leaving bottom and sides standing. They must -be left thin. Then, when the mixture is ready and quite cold, fill up -the cake with it. It must be set on a china or glass dish, and kept -on ice till wanted. It will require no turning out; and there is no -risk of its breaking. The pieces that come out of the almond-cake when -it is hollowed to receive the charlotte mixture, can be used for some -other purpose, for instance, to mix with other cakes in a basket, or to -dissolve at the bottom of a trifle. - - -COFFEE CUSTARD--For this purpose the coffee should be cold drawn. Take -a large half pint of fresh ground coffee, which should be of the best -quality, and roasted that day. Put it into a grecque or French coffee -pot, such as are made with strainers inside, and have a second cover -below the lid. Lay the coffee on the upper strainer, pour on it half a -pint of _cold_ water, and press it down with the inner cover. Put on -the outer or top-lid of the coffee-pot, and stop the mouth of the spout -with a roll or wad of soft white paper, or with a closely-fitting cork, -to prevent any of the aroma escaping. - -When the coffee liquid has all filtered down through both the upper and -lower strainers, pour it off into a bowl, and return it to the upper -strainer to filter down a second time. It will then be beautifully -clear, and very strong, notwithstanding that it has been made with cold -water. - -Have ready a custard-mixture made of eight well-beaten eggs, stirred -gradually into a pint of cold rich milk or cream; and three or four -table-spoonfuls of powdered loaf-sugar. Stir the cold liquid coffee -gradually into it. Put it into cups. Set them in an iron oven or -bake-pan with boiling water round them, reaching rather more than -half-way up the sides of the cups. Bake them ten minutes or more. Then -set them on ice, and send them to table quite cold. - - -PRESERVED LIMES, OR SMALL LEMONS.--Take limes, or small lemons that -are quite ripe, and all about the same size. With a sharp penknife -scoop a hole at the stalk end of each, and loosen the pulp all around -the inside, taking care not to break or cut through the rind. In doing -this, hold the lime over a bowl, and having extracted all the pulp and -juice, (saving them in the bowl,) boil the empty limes half an hour or -more in alum-water, till the rinds look clear and nearly transparent. -Then drain them, and lay them for several hours in cold water, changing -the water nearly every hour. At night, having changed the water once -more, let the limes remain in it till next day, by which time all taste -of the alum should be removed; but if it is not, give them a boil in -some weak ginger tea. If you wish them very green, line the sides and -bottom of a preserving-kettle with fresh vine-leaves, placed very -thickly, put in the limes, and pour on as much clear cold water as will -cover them, (spring or pump-water is best,) and fill up with a very -thick layer of vine-leaves. Boil them slowly an hour or more. If they -are not sufficiently green, repeat the process with fresh vine-leaves -and fresh water. They must boil till a twig can pierce them. - -After the limes have been greened, give the kettle a complete washing; -or take another and proceed to make the syrup. Having weighed the -limes, allow to every pound of them a pound of the best double refined -loaf-sugar, and half a pint of very clear water. Break up the sugar -and put it into the kettle. Then pour on to it the water, which must -previously be mixed with some beaten white of egg, allowing the white -of one egg to three pounds of sugar. Let the sugar dissolve in the -water before you set it over the fire, stirring it well. Boil and -skim the sugar, and when the scum ceases to rise, put in the limes, -adding the juice that was saved from them, and which must first be -strained from the pulp, seeds, &c. Boil the limes in the syrup till -they are very tender and transparent. Then take them out carefully, and -spread them on flat dishes. Put the syrup into a tureen, and leave it -uncovered for two days. - -In the mean time prepare a jelly for filling the limes. Get several -dozen of fine ripe lemons. Roll them under your hand on the table, -to increase the juice; cut them in half, and squeeze them through a -strainer into a pitcher. To each pint of the juice allow a pound and -a quarter of the best double refined loaf-sugar. Put the sugar, mixed -with the lemon-juice, into a preserving-kettle, and when they are -melted set it over the fire, and boil and skim it till it becomes a -thick, firm jelly, which it should in twenty minutes. Try if it will -congeal by taking out a little in a spoon, and placing it in the open -air. If it congeals immediately, it is sufficiently done. If boiled too -long it will liquefy, and will not congeal again without the assistance -of isinglass. When the jelly is done, put it at once into a large bowl, -and leave it uncovered. - -The lemon-jelly, the syrup and the limes, being thoroughly done, and -all grown cold, finish by filling the limes with the jelly; putting -them, with the open part downwards, into wide-mouthed glass jars, and -gently pouring on them the syrup. Cover the jars closely, and paste -strong paper over the covers. Or seal the corks. - -Very small, thin-skinned, ripe oranges, preserved in this manner, and -filled with orange-jelly, are delicious. - -If, instead of having it liquid, you wish the syrup to crystallize or -candy round the fruit, put no water to the sugar, but boil it slowly a -long time, with the juice only, clarified by beaten white of egg mixed -with the sugar in the proportion of one white to three pounds. - -Before squeezing out the juice of the lemons intended to make the -jelly, it will be well to pare off very thin the yellow rind; cut it -into bits, and put it into a bottle of white wine or brandy, where it -will keep soft and fresh, and the infusion will make a fine flavouring -for cakes, puddings, &c. The rind of lemons should never be thrown -away, as it is useful for so many nice purposes. Apple-sauce and -apple-pies should always be flavoured with lemon-peel. - - -PINE-APPLE MARMALADE.--Take the largest, ripest, and most perfect -pine-apples. Pare them, and cut out whatever blemishes you may find. -Weigh each pine-apple, balancing the other scale with an equal -quantity of the best double refined loaf-sugar, finely powdered. -Grate the pine-apples on a large dish, omitting the hard core in -the centre of each. Put the grated pine-apples and the sugar into a -preserving-kettle, mixing them thoroughly. Set it over a moderate fire, -and boil and skim it well, at times stirring it up from the bottom. -After the scum has ceased to appear, still stir, till the marmalade is -done, which will generally be in half an hour after it has come to a -boil; but if not clear, bright, and smooth in that time, continue to -boil it longer. When done, put it into a tureen, and cover it closely, -while it is growing cold. Afterwards, remove it into tumblers, covering -the top of each with double white tissue-paper, cut round so as exactly -to fit the inside. Lay this paper closely on the marmalade, and press -it down round the edges. Then paste on covers of thick paper. - -This preparation of pine-apples is far superior to the usual method -of preserving it in slices. It will be found very fine for filling -tart-shells, and for jelly-cake. - - -ORANGE DROPS.--Squeeze through a strainer the juice of a dozen or more -ripe oranges. Have ready some of the best double refined loaf-sugar, -powdered as fine as possible, and sifted. Mix gradually the sugar with -the juice, till it is so thick you can scarcely stir it. Put it into a -porcelain skillet. Set it on hot coals, or over a moderate fire, and -stir it hard with a wooden spoon for five minutes after it begins to -boil. Then take it off the fire, and with a silver spoon or the point -of a broad knife, drop portions of the mixture upon a flat tin pan or -a pewter dish, smoothing the drops, and making them of good shape and -regular size, which should be about that of a cent. When cold they -will easily come off the tin. They are delicious, if properly made. -Never use extract or oil of orange for them, or for any thing else. -It will make them taste like turpentine, and render them uneatable. -Confectioners form these drops in moulds made for the purpose. - -Lemon drops may be prepared in the same manner. - - -FINE LEMON SYRUP.--The best time for making lemon syrup is early in the -spring. Lemons are then plenty, and the syrup mixed with ice-water, -makes a pleasant beverage for summer. It is best and cheapest to buy -lemons by the box. Before using them _for any purpose_, each lemon -should be wiped well, and then rolled hard under your hand upon a table -to soften them and increase the juice. Two dozen large ripe lemons -will generally yield about a quart of juice if pressed with a wooden -lemon-squeezer; but it is best to have a few extra ones at hand, in -case they should be required. To a quart of juice allow six pounds of -the best loaf-sugar, broken up; on pieces of which rub off the yellow -rind or zest of the lemons. The white part of the skin is useless and -injurious. Put all the sugar into a large porcelain preserving-kettle. -Beat to a stiff froth the whites of two eggs, mix it gradually with a -quart of clear soft water, and then add it to the sugar. Stir the sugar -while it is melting in the water, and when all is dissolved, place the -kettle over the fire, and boil and skim it till perfectly clear, and -the scum ceases to rise, and the particles of lemon zest are no longer -visible. Meanwhile, squeeze the lemons through a strainer into a large -pitcher, till you have a quart of juice. When the sugar has boiled -sufficiently, and is quite clear, stir in gradually the lemon-juice, -cover the kettle and let it boil ten minutes longer. When cool put it -into clean, clear glass bottles, either quite new ones or some that -have already contained lemon syrup. The bottles should first be rinsed -with brandy. Cork them tightly and seal the corks. Orange syrup may be -made in a similar manner omitting to use the grated yellow rind of the -oranges, (it being too pungent for this purpose,) and substituting for -it a double quantity of the juice; for instance, allowing two quarts of -juice to six pounds of sugar. - - -CROQUANT CAKE.--Take three quarters of a pound of almonds, (of which -two ounces, or more, should be the bitter sort,) and blanch and slice -them. Powder three quarters of a pound of fine white sugar. Sift three -quarters of a pound of flour, and slice half a pound of citron. Mix -together the almond and citron, on a flat dish, and sprinkle among them -flour from the dredging-box, till they are white all over. Beat six -eggs as light as possible, till they are very thick and smooth. Then -mix them gradually with the sugar, almond, and citron, stirring very -hard. Lastly, stir in, by degrees, the sifted flour. Butter a tin pan -or pans, and put in the mixture about an inch deep. Bake it; and when -cool, cut it into narrow slices about an inch wide, and five inches -long. To make them keep a long time, lay them on shallow tins, and give -them a second baking. Put the cakes into a stone jar, and they will -keep a year or more, after this double baking. - - -SASSAFRAS MEAD.--Mix gradually with two quarts of boiling water, three -pounds and a half of the best brown sugar, a pint and a half of good -West India molasses, and a quarter of a pound of tartaric acid. Stir -it well, and when cool, strain it into a large jug or pan, then mix -in a tea-spoonful (not more) of essence of sassafras. Transfer it to -clean bottles, (it will fill about half a dozen,) cork it tightly, and -keep it in a cool place. It will be fit for use next day. Put into a -box or boxes a quarter of a pound of carbonate of soda, to use with -it. To prepare a glass of sassafras mead for drinking, put a large -table-spoonful of the mead into a half tumbler full of ice-water, stir -into it a half tea-spoonful of the soda, and it will immediately foam -up to the top. - -Sassafras mead will be found a cheap, wholesome, and pleasant beverage -for warm weather. The essence of sassafras, tartaric acid, and -carbonate of soda, can of course all be obtained at the druggists'. - - -FINE TOMATA CATCHUP.--Take a large quantity of tomatas, and scald and -peel them. Press them through a fine hair-sieve, and boil the pulp in -either a porcelain or a bell-metal preserving-kettle, as tin or iron -will blacken it. Cover the kettle closely, and keep it at a slow boil -during four hours. Then measure the pulp of the tomatas, and to every -two quarts allow a tea-spoonful of salt. Boil it an hour after the salt -is in, stirring it frequently. Have ready, in equal proportions, a -mixture of powdered ginger, nutmeg, mace, and cloves; and to every two -quarts of the liquid, allow a large tea-spoonful of these mixed spices, -adding a small tea-spoonful of cayenne. Stir in this seasoning, and -then boil the catchup half an hour longer. Strain it carefully into a -large pitcher, avoiding the grounds or sediment of the spices, and then -(while hot) pour it through a flannel into clean bottles. Cork them -tightly, and seal the corks. Keep it in a dry, cool place. It will be -of a fine scarlet colour. - - -GREEN TOMATA PICKLES.--Slice a gallon of the largest green tomatas, -and salt them over night to your taste. In the morning mix together -a table-spoonful of ground black pepper; one of mace; one of cloves; -four pods of red pepper, chopped fine; and half a pint of grated -horse-radish. Mix them all thoroughly. Have ready a large, wide-mouthed -stone jar; put into it first a layer of the seasoning, then a layer -of tomatas, then another of seasoning, then another of tomatas, then -another of seasoning, another of tomatas; and so on alternately till -the jar is filled within two inches of the top, finishing with a layer -of seasoning. Then fill up to the top with cold cider vinegar; adding -at the last a table-spoonful of sweet oil. Cover the jar closely. - -This will be found a very nice pickle, and is easily made, as it -requires no cooking. After the tomatas are all gone, the liquid -remaining in the jar may be used as catchup. - - -RED TOMATA PICKLES.--Fill three quarters of a jar with small, round, -button tomatas when quite ripe. Put them in whole, and then pour over -them sufficient cold vinegar (highly flavoured with mace, cloves, and -whole black pepper) to raise them to the top. Add a table-spoonful of -sweet oil, and cover the jar closely. - - -HASHED VEAL.--Always save the gravy of roast meat. Having skimmed off -the fat, and poured the gravy through a strainer into a jar, cover it -closely, and set it away in a refrigerator, or some very cold place, -till next day. When cold meat is hashed or otherwise recooked, it is -best to do it in its own gravy, and without the addition of water. - -Take some cold roast veal, and cut it into small mouthfuls. Put it -into a skillet or stew-pan, without a drop of water. Add to it the -veal gravy that was left the preceding day, and a small lump of fresh -butter. Cover the skillet, and let the hash stew over the fire for -half an hour. Then put to it a large table-spoonful of tomata catchup; -or more, according to the quantity of meat. One large table-spoonful -of catchup will suffice for as much hash as will fill a soup-plate. -After the catchup is in, cover the hash, and let it stew half an hour -longer. This is the very best way of dressing cold veal for breakfast. -Observe that there must be no water about it. Cold roast beef, mutton, -or pork, may be hashed in this manner; but hashed veal is best. You may -also hash cold poultry, or rabbits, by cutting them in small bits, and -stewing them in gravy, adding mushroom catchup instead of tomata. - - -FRENCH CHICKEN SALAD.--Take a large, fine, cold fowl, and having -removed the skin and fat, cut the flesh from the bones in very small -shreds, not more than an inch long. The dressing should not be made -till immediately before it goes to table. Have ready half a dozen or -more hard-boiled eggs. Cut up the yolks upon a plate, and with the back -of a wooden spoon mash them to a paste, adding a small salt-spoonful of -salt, rather more of cayenne pepper, and a large tea-spoonful of made -mustard. Mix them well together; then add two large table-spoonfuls of -salad oil, and one of the best cider vinegar. All these ingredients for -the dressing, must be mixed to a fine, smooth, stiff, yellow paste. Lay -the shred chicken in a nice even heap, upon the middle of a flat dish, -smoothing it, and making it circular or oval with the back of a spoon, -and flattening the top. Then cover it thickly and smoothly with the -dressing, or paste of seasoned yolk of egg, &c. Have ready a large head -of lettuce that has been picked, and washed in cold water; and, cutting -up the best parts of it very small, mix the lettuce with a portion of -the hard-boiled white of egg minced fine. Lay the chopped lettuce all -round the heap of shred chicken, &c. Then ornament the surface with -very small bits of boiled red beets, and green pickled cucumbers, cut -into slips and dots, and arranged in a pretty pattern upon the yellow -ground of the coating that covers the chicken. After taking on your -plate a portion of each part of the salad, mix all together before -eating it. - -Do not use for this, or any other purpose, the violently and -disagreeable sharp vinegar that is improperly sold in many of the -grocery stores, and is made entirely of chemical acids. Some of these -employed for making vinegar, are so corrosive as to be absolutely -poisonous. This vinegar can always be known by its very clear -transparency, and its excessive pungency, overpowering entirely the -taste of every thing with which it is mixed; and also by its entire -destitution of the least flavour resembling wine or cider, though it -is often sold as "the best white vinegar." You can always have good -wholesome vinegar by setting in the sun with the cork loosened, a -vessel of cider till it becomes vinegar. In buying a keg of vinegar, it -is best to get it of a farmer that makes cider. - - -NORMANDY SOUP.--Take four pounds of knuckle of veal. Put it into a -soup pot with twenty common-sized onions, and about four quarts of -water. Let it simmer slowly for two hours or more. Then put in about -one third of a six-penny loaf grated; adding a small tea-spoonful of -salt, and not quite that quantity of cayenne pepper. Let it boil two -hours longer. Then take out the meat, and press and strain the soup -through a large sieve into a broad pan. Measure it, and to every quart -of the soup add a pint of cream, and about two ounces of fresh butter -divided into four bits, and rolled in flour. Taste the soup, and if -you think it requires additional seasoning, add a very little more salt -and cayenne. Always be careful not to season soup highly; as it is very -easy for those who like them to add more salt and pepper, after tasting -it at table. - -Put the soup again over the fire, and let it just come to a boil. Then -serve it up. These proportions of the ingredients ought to make a -tureen-full. This soup is a very fine one for dinner company. The taste -of the onions becomes so mild as to be just agreeably perceptible; -particularly in autumn when the onions are young and fresh. In cool -weather it may be made the day before; but in this case, when done, it -must be set on ice, and the cream and butter not put in till shortly -before it goes to table. - -Never keep soup (or any other article that has been cooked) in a glazed -earthen crock or pitcher. The glazing being of lead would render it -unwholesome. Its effects have sometimes been so deleterious as really -to destroy life. - - -TOMATA SOUP.--Take a fore-leg of beef, and cut it up into small pieces. -Put the meat with the bones into a soup-pot, and cover it with a gallon -of water. Season it with pepper, and a little salt. Boil and skim it -well. Have ready half a peck of ripe tomatas cut up small; and when the -soup is boiling thoroughly, put them in with all their juice. Add six -onions sliced, and some crusts of bread cut small. The soup must then -be boiled slowly for six hours or more. When done, strain it through a -cullender. Put into the tureen some pieces of bread cut into dice or -small squares, and pour the soup upon it. - -Tomata soup (like most others) is best when made the day before. In -this case you may boil it longer and slower. Then having strained it -into a stone jar, cover it closely, and set it away in a cold place. -Next day, add some grated bread-crumbs mixed with a little butter, and -give the soup a boil up. - -When ochras are in season, this soup will be greatly improved by the -addition of half a peck of ochras, peeled and sliced thin. - - -CALVES' FEET SOUP.--Take eight calves' feet (two sets) and season them -with a small tea-spoonful of salt, half a tea-spoonful of cayenne, and -half a tea-spoonful of black pepper, all mixed together and rubbed over -the feet. Slice a quarter of a peck of ochras, and a dozen onions, and -cut up a quarter of a peck of tomatas without skinning them. Put the -whole into a soup-pot with four quarts of water, and boil and skim it -during two hours. Then take out the calves' feet, and put them on a -dish. Next, strain the soup through a cullender, into an earthen pan, -and with the back of a short wooden ladle mash out into the pan of soup -all the liquid from the vegetables, till they are as dry as possible. -Cut off all the meat nicely from the bones into small bits, and return -it to the soup, adding a quarter of a pound of fresh butter, divided -into four, and rolled in flour. Put the soup again into the pot, and -give it a boil up. Toast two or three large thick slices of bread; cut -it into small square dice or mouthfuls; lay it in the bottom of the -tureen; pour the soup over it, and put on the tureen cover immediately. -This soup (which, however, can only be made when tomatas and ochras -are in season) will be found excellent. It may be greatly improved by -boiling in it the hock of a cold ham: in which case add no salt. - - -FINE CALVES' HEAD SOUP.--Boil in as much water as will cover it, a -calf's head with the skin on, till you can slip out the bones. Then -take a fore-leg of beef, and a knuckle of veal; cut them up, and -put them (bones and all) into the liquid the calf's head was boiled -in; adding as much more water as will cover the meat. Skim it well; -and after it has thoroughly come to a boil, add half a dozen sliced -carrots; half a dozen sliced onions; a large head of celery cut small; -a bunch of sweet herbs; and a salt-spoonful of cayenne pepper. Boil the -whole slowly during five hours; then strain it into a large pan. - -Take rather more than a pint of the liquid, (after all the fat has been -carefully skimmed off,) and put it into a saucepan with two ounces of -fresh butter, a bunch of sweet marjoram, a few sprigs of parsley, two -onions minced fine, and a large slice of the lean of some cold boiled -ham, cut into little bits. Keep it closely covered, and let it simmer -over the fire for an hour. Then press it through a sieve into the pan -that contains the rest of the soup. Thicken it with a large tea-cupful -(half a pint) of grated bread-crumbs; return it to the soup-pot, and -boil it half an hour. Unless your dinner hour is late, it is best to -make this soup the day before, putting it into a large stoneware or -china vessel, (not an earthen one,) covering it closely and setting it -in a cool place. - -Have ready some force-meat balls, made of the meat of the calves' head, -finely minced, and mixed with grated bread-crumbs, butter, powdered -sweet-majoram, a very little salt and pepper, and some beaten yolk of -egg to cement these ingredients together. Each ball should be rolled -in flour, and fried in fresh butter before it is put into the soup. -Shortly before you send it to table, add a large lemon sliced thin -without peeling, and a pint of good madeira or sherry, wine of inferior -quality being totally unfit for soup, terrapin, or any such purposes. -Add also the yolks of some hard-boiled eggs cut in half. Then, after -the wine, lemon, and eggs are all in, give the soup one boil up, but -not more. - - -THE BEST CLAM SOUP.--Put fifty clams into a large pot of boiling water, -to make the shells open easily. Take a knuckle of veal, cut it into -pieces (four calves' feet split in half will be still better) and put -it into a soup-pot with the liquor of the clams, and a quart of rich -milk, or cream, adding a large bunch of sweet majoram, and a few leaves -of sage, cut into pieces, and a head of celery chopped small; also, -a dozen whole pepper-corns, but no salt, as the saltness of the clam -liquor will be sufficient. Boil it till all the meat of the veal drops -from the bones, then strain off the soup and return it to the pot, -which must first be washed out. Having in the mean time cut up the -clams, and pounded them in a mortar, (which will cause them to flavour -the soup much better,) season them with two dozen blades of mace, and -two powdered nutmegs; mix with them a quarter of a pound of fresh -butter, and put them into the soup with all the liquor that remains -about them. After the clams are in, let it boil another quarter of an -hour. Have ready some thick slices of nicely-toasted bread, (with the -crust removed,) cut them into small square mouthfuls; put them into a -tureen; and pour the soup upon them. It will be found excellent. Oyster -soup may be made in the same manner. - - -BAKED CLAMS.--In taking out the clams, save several dozen of the -largest and finest shells, which must afterwards be washed clean, and -wiped dry. Chop the clams fine, and mix with them some powdered mace -and nutmeg. Butter the sides and bottom of a large, deep dish, and -cover the bottom with a layer of grated bread-crumbs. Over this scatter -some very small bits of the best fresh butter. Then put in a thick -layer of the chopped clams. Next, another layer of grated bread-crumbs, -and little bits of butter. Then, a layer of chopped clams, and proceed -in this manner till the dish is full, finishing at the top with a layer -of crumbs. Set the dish in the oven, and bake it about a quarter of an -hour. Have ready the clam-shells and fill them with the baked mixture, -either leaving them open, or covering each with another clam-shell. -Place them on large dishes, and send them to table hot. - -Oysters may be cooked in a similar manner; sending them to table in the -dish in which they were baked. The meat of boiled crabs may also be -minced, seasoned, and dressed this way, and sent to table in the back -shells of the crabs. - -Clams intended for soup will communicate to it a much finer flavour, if -they are previously chopped small, and pounded in a mortar. - - -FINE STEWED OYSTERS.--Strain the liquor from two hundred large oysters, -and putting the half of it into a saucepan, add a table-spoonful of -whole mace, and let it come to a hard boil, skimming it carefully. Have -ready six ounces of fresh butter divided into six balls or lumps, and -roll each slightly in a little flour. Add them to the boiling oyster -liquor, and when the butter is all melted, stir the whole very hard, -and then put in the oysters. As soon as they have come to a boil, take -them out carefully, and lay them immediately in a pan of very cold -water, to plump them and make them firm. Then season the liquor with a -grated nutmeg; and taking a pint and a half of very rich cream, add it -gradually to the liquor, stirring it all the time. When it has boiled -again, return the oysters to it, and simmer them in the creamed liquor -about five minutes or just long enough to heat them thoroughly. Send -them to the tea-table hot in a covered dish. - -If you stew six or eight hundred oysters, in this manner, for a large -company, see that the butter, spice, cream, &c., are all increased in -the proper proportion. - -Oysters cooked in this way make very fine patties. The shells for which -must be made of puff-paste, and baked empty in very deep patty-pans, -filling them, when done, with oysters. - - -SPICED OYSTERS.--To four hundred large oysters allow a pint of cider -vinegar, four grated nutmegs, sixteen blades of whole mace, six dozen -of whole cloves, three dozen whole pepper corns, and a salt-spoonful of -cayenne. Put the liquor into a porcelain kettle, and boil and skim it; -when it has come to a hard boil, add the vinegar and put in the oysters -with the seasoning of spices, &c. Give them one boil up, for if boiled -longer they will shrivel and lose their flavour. Then put them into a -stone or glass jar, cover them closely, and set them in a cool place. -They must be quite cold when eaten. - -You may give them a light reddish tint by boiling in the liquor a -little prepared cochineal. - - -TO KEEP FRESH EGGS.--Have a close, dry keg, for the purpose of -receiving the eggs as they are brought in fresh from the hen's nests. -An old biscuit keg will be best. Keep near it a patty-pan, or something -of the sort, to hold a piece of clean white rag with some good lard -tied up in it. While they are fresh and warm from the nest, grease each -egg all over with the lard, not omitting even the smallest part; and -then put it into the keg with the rest. Eggs preserved in this manner -(and there is no better way) will continue good for months, provided -they were perfectly fresh when greased; and it is useless to attempt -preserving any but new-laid eggs. No process whatever, can restore or -prevent from spoiling, any egg that is the least stale. Therefore, if -you live in a city, or have not hens of your own, it is best to depend -on buying eggs as you want them. - - -A MOLASSES PIE.--Make a good paste, and having rolled it out _thick_, -line a pie-dish with a portion of it. Then fill up the dish with -molasses, into which you have previously stirred a table-spoonful, or -more, of ground ginger. Cover it with an upper crust of the paste; -notch the edges neatly; and bake it brown. This pie, plain as it is, -will be found very good. It will be improved by laying a sliced orange -or lemon in the bottom before you put in the molasses. To the ginger -you may add a tea-spoonful of powdered cinnamon. - - -SOUP A LA LUCY.--Take a large fowl; cut it up; put it with a few small -onions into a soup-pot, and fry it brown in plenty of lard. Afterwards -pour in as much water as you intend for the soup, and boil it slowly -till the whole strength of the chicken is extracted, and the flesh -drops in rags from the bones. An hour before dinner, strain off the -liquid, return it to the pot (which must first be cleared entirely -out) add the liquor of a quart of fresh oysters, and boil it again. -In half an hour put in the oysters and mix into the soup two large -table-spoonfuls of fresh butter rolled in flour; some whole pepper; -blades of mace; and grated nutmeg. Toast some thick slices of bread -(without the crust) cut them into dice, and put them into the soup -tureen. For the fowl, you may substitute a knuckle of veal cut up; or a -pair of rabbits. - - -MINT JULEP.--This can only be made when fresh green mint is in season. - -Lay at the bottom of a large tumbler, one or two round slices of -pine-apple nicely pared; and cover them with a thick layer of -loaf-sugar, powdered or well-broken. Pour on it a glass or more of the -best brandy. Add cold water till the tumbler is two-thirds full. Finish -with a thick layer of pounded ice till it nearly reaches the top. Then -stick down to one side a bunch of fresh green mint, the sprigs full and -handsome, and tall enough to rise above the edge of the tumbler. Place, -in the other side, one of the small tubes or straws used for drawing in -this liquid. - -The proportions of the above ingredients may, of course, be varied -according to taste. - - -A UNION PUDDING.--The night before you make this pudding, take a piece -of rennet, in size rather more than two inches square, and carefully -wash off in two cold waters all the salt from the outside. Then wipe -it dry. Put the rennet into a tea-cup and pour on sufficient milk-warm -water to cover it well. Next morning, as early as you can, stir the -rennet-water into a quart of rich milk. Cover the milk, and set it in -a warm place till it forms a firm curd, and the whey becomes thin and -greenish. Then remove it to a cold place and set it on ice. Blanch, in -scalding water, two ounces of shelled bitter almonds, or peach-kernels; -and two ounces of shelled sweet almonds. Pound the almonds in a mortar, -to a smooth paste, one at a time (sweet and bitter alternately, so as -to mix them well); and add, while pounding, sufficient rose-water to -make them light and white, and to prevent their oiling. Grate upon a -lump of loaf-sugar the yellow rind or zest of two lemons, scraping -off the lemon-zest as you proceed, and transferring it to a saucer. -Squeeze over it the juice of the lemons, and mix the juice and the zest -with half a pound and two ounces of finely-powdered loaf-sugar, adding -a small nutmeg, grated. Then put the cold curd into a sieve, and drain -it from the whey till it is left very dry, chopping the curd small, -that it may drain the better. Beat in a shallow pan the yolks of eight -eggs till very light, thick, and smooth. Then mix into the egg the -curd, in turn with the pounded almonds, and the sugar and lemon. Finish -with a glass of brandy, or of Madeira or Sherry, and stir the whole -very hard. - -Butter a deep dish of strong white ware. Put in the mixture: set it -immediately into a brisk oven and bake it well. When done, set it in -a cold place till wanted, and before it goes to table, sift powdered -sugar over it. It will be still better to cover the surface with a -meringue or icing, highly flavored with rose-water or lemon-juice. You -may decorate the centre with the word UNION in letters of gilt sugar. - -The pudding will be found very fine. - - -COCOA-NUT CANDY.--Take three cocoa-nuts and grate their meat on a -coarse grater. Weigh the grated cocoa-nut, and to each pound, allow -one pound of the best double-refined loaf-sugar. Put the sugar into a -preserving kettle, and to every two pounds allow a pint of water, and -the beaten white of one egg mixed into the water. When the sugar is -entirely dissolved in the water, set it over the fire, and boil and -skim it. When the scum has ceased to rise, and the sugar is boiling -hard, begin to throw in the grated cocoa-nut, gradually, stirring hard -all the time. Proceed till the mixture is so thick it can be stirred -no longer. Have ready, square or oblong tin pans, slightly buttered -with the best fresh butter. Fill them with the mixture, put in evenly -and smoothly, and of the same thickness all through the pan. Smooth -the surface all over with a broad knife dipped in cold water. Set -it to cool, and, when the candy is almost hard, score it down in -perpendicularly straight lines with a sharp knife dipped in cold water, -the lines being two or three inches apart. These cuts must be made deep -down to the bottom of the pan. When it is quite cold and firm, cut the -candy entirely apart, so as to form long sticks, and keep it in a cold -place. - -If any of the grated cocoa-nut is left, you may make it into cocoa-nut -maccaroons, or into a cocoa-nut pudding. - - -PRESERVED GREEN TOMATAS.--Take a peck of button tomatas, full grown, -but quite green. Weigh them, and to each pound allow a pound of the -best double-refined loaf-sugar, broken up small. Scald and peel them. -Have ready ten lemons rolled under your hand on a table, to increase -the juice. Grate off, upon lumps of sugar, the yellow surface of the -rind, scraping up the grating or zest with a spoon, and transferring it -to a bowl. Squeeze over it, through a strainer, the juice of the lemon. -Take a quarter of a pound of root ginger, scrape off the outside, grate -the ginger and mix it with the lemon. - -Put the sugar into a large preserving kettle, and pour water on it; -allowing half a pint of water to each pound of sugar. Stir it about -with a large, clean wooden spoon, till it melts. Set it over a clear -fire, and boil and skim it. After it has boiled, and is very clear, -and the scum has ceased to rise, put in the tomatas and boil them till -every one has slightly bursted. Next add the lemon and ginger, and boil -them about a quarter of an hour longer. Then take them out and spread -them on large dishes to cool. Boil the syrup by itself, ten minutes -longer. Put the tomatas into jars, about half full, and fill up with -the syrup. Cover the jars closely, and paste paper round the lids; or -tie bladders over them. - -Green tomatas, done as above, make an excellent sweetmeat. Ripe or red -tomatas may be preserved in the same manner; yellow ones also. - -The lemon and ginger must on no account be omitted. - - -PRESERVED FIGS.--Take figs when perfectly ripe, and wipe them -carefully, leaving the stem about half an inch long. Boil them rapidly, -for about ten minutes, in water that has a small bag of hickory -wood-ashes laid at the bottom of the preserving kettle. Then take them -out carefully, so as not to break the skins. Wash out the kettle, and -boil the figs a second time, in clean hot water, for ten minutes. Take -them out, spread them separately on large dishes, and let them rest -till next morning. - -Prepare a syrup, by allowing to every pound of the finest loaf-sugar, -half a pint of water, and, when melted together, placing the kettle -over the fire. When the syrup has boiled, and is thoroughly skimmed, -put in the figs, and boil them about twenty-five minutes or half an -hour. Then take them out, and again spread them to cool on large -dishes. Afterwards, put them up in glass jars, pouring the syrup over -them. Cover the jars closely, and set them in the hot sun all next -day. Then seal the corks with the red cement made of melted rosin and -bees-wax, thickened with fine brick-dust. - -Another way is to cut the stems closely, and to peel off the skin -of the figs; and to substitute for the bag of wood-ashes, a little -powdered alum. Then proceed as above. - - -MYRTLE ORANGES PRESERVED.--The small myrtle of the South, makes a very -fine green sweetmeat. Lay them three days in weak salt and water. -Then three days in cold water, changed at least three times a day. -Afterwards, put a layer of green vine-leaves at the bottom of the -preserving kettle, and round the sides. Put in a layer of oranges, -sprinkling among them a very little powdered alum, allowing not more -than a heaped salt-spoonful of alum to the whole kettle of oranges and -vine-leaves. Then fill up with water; hang them over the fire till -they are of a fine green, and boil them till they are so tender that -you can pierce them through with a twig from a whisk broom. When clear -and crisp, take them out of the kettle, spread them on flat dishes, -and throw away the vine-leaves. Then wash out the kettle, and, having -weighed the oranges, allow to each pound one pound of double-refined -sugar, broken small. Put the sugar into the preserving-kettle, and -pour on half a pint of water to each pound of sugar. When it is quite -dissolved, hang it over the fire, and boil and skim it till it is -very clear, and no more scum appears on the surface. Then put in the -oranges, and boil them slowly in the syrup till they slightly burst. - -Another way is to scoop out all the inside of oranges as soon as they -are greened, and make a thick jelly of it, with the addition of some -more orange-pulp from other oranges. Press it through a strainer, and, -after adding a pound of sugar to each pint of orange juice, boil it to -a jelly. Having boiled the empty oranges in a syrup till they are crisp -and tender, spread them out to cool--fill them with the jelly, and put -them up in glass jars, pouring the syrup over them. - - -TO KEEP STRAWBERRIES.--Take the largest and finest ripe strawberries, -hull them, and put them immediately into large wide-mouthed bottles, -filling them quite up to the top. Cork them directly, and be sure to -wire the corks. Set the bottles into a large preserving-kettle full of -cold water. Place them over the fire, and let the water boil around -them for a quarter of an hour after it has come to a boil. Then take -out the bottles, drain them, and wipe the outside dry. Proceed at once -to seal the corks hermetically, with the red cement made of one-third -bees-wax cut up, and two-thirds rosin, melted together in a skillet -over the fire, and, when completely liquid, taken off the fire, and -thickened to the consistence of sealing-wax by stirring in sufficient -finely powdered brick-dust. This cement must be spread on hot over the -wired corks. It is excellent for all sweetmeat and pickle jars. Nothing -is better. Keep the bottles in boxes of dry sand. When opened, the -strawberries will be found fresh and highly flavoured, as when just -gathered. They must, however, be used as soon as they are opened, for -exposure to the air will spoil them. - -Raspberries, ripe currants stripped from the stalk, ripe gooseberries -topped and tailed, and any small fruit, may be kept in this manner for -many months. - -In France, where syrups of every sort of fruit are made by boiling the -juice with sugar, and then bottling it, it is very customary to serve -up, in glass dishes, fruits preserved as above, with their respective -syrups poured round them, from the bottles. They are delicious. - - -TO KEEP PEACHES.--Take fine ripe juicy free-stone peaches. Pare them, -and remove the stones by thrusting them out with a skewer, leaving the -peaches as nearly whole as possible. Or you may cut them in half. Put -them immediately into flat stone jars, and cement on the covers with -the composition of bees-wax and rosin melted together, and thickened -with powdered brick dust. The jars (_filled up to the top_) must be so -closely covered that no air can possibly get to the peaches. Then pack -the jars in boxes of sand, or of powdered charcoal, and nail on the -box-lid. - -Peaches done in this manner, have arrived at California in perfect -preservation. But they must be eaten as soon as the jars are opened. - - -GREEN CORN MUFFINS.--Having boiled the corn, grate it, as if for a -pudding. Beat six eggs very light, and stir them gradually into a quart -of milk. Then stir in, by degrees, the grated corn, till you have a -moderately thick batter. Add a salt-spoon of salt. Butter the inside of -your muffin-rings. Place them on a hot griddle, over a clear fire, and -nearly fill them with the batter. Bake the muffins well, and send them -to table hot. Eat them with butter. - - -COMPOTE OF SWEET POTATOES.--Select fine large sweet potatoes, all -nearly the same size. Boil them well and then peel off the skins. Then -lay the potatoes in a large baking-dish; put some pieces of fresh -butter among them, and sprinkle them very freely with powdered sugar. -Bake them slowly, till the butter and sugar form a crust. They should -be eaten after the meat. This is a Carolina dish, and will be found -very good. - - -BAKED HAM.--Soak a nice small sugar-cured ham in cold water, from early -in the evening till next morning--changing the water at bed-time. (It -may require twenty-four hours' soaking.) Trim it nicely, and cut the -shank-bone short off. Make a coarse paste of merely flour and water, -sufficient in quantity to enclose the whole ham. Roll it out, and cover -the ham entirely with it. Place it in a well-heated oven, and bake it -five hours, or more, in proportion to its size. When done, remove the -paste, peel off the skin, and send the ham to table, with its essence -or gravy about it. It will be found very fine. - -If the ham is rather salt and hard, parboil it for two hours. Then put -it into the paste, and bake it three hours. - - -MUSHROOM SWEET-BREADS.--Take four fine fresh sweet-breads; trim them -nicely, split them open, and remove the gristle or pipe. Then lay the -sweet-breads in warm water till all the blood is drawn out. Afterwards, -put them into a saucepan, set them over the fire, and parboil them for -a quarter of an hour. Then take them out, and lay them immediately in a -pan of cold water. - -Have ready a quart of fresh mushrooms; peel them, and remove the -stalks. Spread out the mushrooms on a large flat dish, with the hollow -side uppermost, and sprinkle them slightly with a little salt and -pepper. Having divided each sweet-bread into four quarters, put them -into a saucepan with the mushrooms, and add a large piece of the best -fresh butter rolled in flour. Cover the pan closely, and set it over -a clear fire that has no blaze. You must lift the saucepan by the -handle, and shake it round hard, otherwise, the contents may burn -at the bottom. Keep it closely covered all the time; for if the lid -is removed, much of the mushroom-flavour may escape. Let them stew -steadily for a quarter of an hour or more. Then take them up, and send -them to table in a covered dish, either at breakfast or dinner. They -will be found delicious. If the mushrooms are large, quarter them. - - -PANCAKE HAM.--Cut very thin some slices of cold ham, making them all -nearly of the same size and shape. Beat six eggs very light, and -smooth. Stir them, gradually, into a pint of rich milk, alternately -with six table-spoonfuls of sifted flour, adding half a nutmeg, grated. -If you find the batter too thick, add a little more milk. For pancakes -or fritters, the batter should be rather thin. Take a yeast-powder; -dissolve the contents of the blue paper (the soda) in a little warm -water, and, when quite melted, stir it into the batter. In another -cup, dissolve the tartaric acid from the white paper, and stir that -in immediately after. Have ready, in a frying-pan over the fire, a -sufficiency of lard melted and boiling, or of fresh butter. Put in a -ladle-full of the batter, and fry it brown. Have ready a hot plate, -and put the pancakes on it as soon as they come out of the frying-pan, -keeping them covered, close to the fire. When they are all baked, pile -them evenly on a hot dish, with a slice of cold ham between every -two pancakes, beginning with a cake at the bottom of the pile, and -finishing with a cake at the top. You may arrange them in two piles, or -more. In helping, cut down through the whole pile of pancakes and ham -alternately. - -In making yeast-powders, allow twice as much carbonate of soda as of -tartaric acid. For instance, a level tea-spoonful of soda to a level -salt-spoonful of the tartaric acid. Put up the two articles, separately -folded in papers of different colours; the former in blue paper, the -latter in white. - - -AN APPLE PANDOWDY.--Make a good plain paste. Pare, core, and slice -half a dozen or more fine large juicy apples, and strew among them -sufficient brown sugar to make them very sweet; adding some cloves, -cinnamon, or lemon-peel. Have ready a pint of sour milk. Butter a deep -tin baking-pan, and put in the apples with the sugar and spice. Then, -having dissolved, in a little lukewarm water, a small tea-spoonful -of soda, stir it into the milk, the acid of which it will immediately -remove. Pour the milk, foaming, upon the apples, and immediately put a -lid or cover of paste over the top, in the manner of a pie. This crust -should be rolled out rather thick. Notch the edge all round, having -made it fit closely. Set it into a hot oven, and bake it an hour. Eat -it warm, with sugar. - - -HONEY PASTE (_for the HANDS_.)--Take half a pound of strained honey, -half a pound of white wax, and half a pound of fresh lard. Cut up the -wax very small, put it into a porcelain-lined saucepan, and set it over -the fire till it is quite melted. Then add alternately the honey and -the lard; stirring them all well together. Let them boil moderately, -till they become a thick paste, about the consistence of simple cerate, -or of lip salve. Then remove the saucepan from the fire, and stir into -the mixture some rose-perfume, or carnation, or violet--no other. -Transfer the paste, while warm, to gallicups with covers; and paste a -slip of white paper round each cover. - -For keeping the hands white and soft, and preventing their chapping, -there is nothing superior to this paste; rubbing on a little of it, -after dipping your hands lightly in water. - - -GLYCERINE.--This is an excellent and very convenient preparation for -the hands. Buy a bottle of it at one of the best druggists, and keep it -well corked. After washing your hands with palm or castile soap, empty -the basin, and pour in a little fresh water, to which add a few drops -of glycerine. Finish your hands with this, rubbing it in hard. It will -render them very soft and smooth, and prevent chapping. Try it, by all -means. - - -TO KEEP OFF MUSQUITOES.--Before going to bed, put a little eau de -cologne into a basin of clean water, and with this wash your face, -neck, hands, and arms, letting it dry on. The musquitoes then will not -touch you. - -It may be necessary to repeat this washing before morning, or about -day-light. There is nothing better. You may also do it early in the -evening, before the musquitoes begin. - - -CORN-STARCH BLANCMANGE.--Buy at one of the best grocer's, a half-pound -paper of corn-starch flour. Boil a quart of milk, taking out of it -a large tea-cup-full, which you may put into a pan. While the milk -is boiling, mix with the cold milk four heaping table-spoonfuls of -the corn-starch. Beat three eggs very light, and stir them into the -mixture. Flavour it with a tea-spoonful of extract of bitter almonds, -or of vanilla, or a wine-glass of rose-water. Add a quarter of a pound -of powdered loaf-sugar, and stir the whole well together. When the -other milk is boiling hard, pour it gradually on the mixture in the -pan, which mixture will thicken while the milk is pouring. Transfer it -to blancmange moulds, (first wetting them with cold water,) and set -them in a cold place till dinner-time. Eat it with cream. Serve up -sweetmeats at the same time. - -If you use new milk, the mixture will be like a soft custard, and must -be sent to table as such. Skim-milk makes it blancmange. - -If you wish it as a pudding, use five heaping spoonfuls of the -corn-starch powder. Send it to table hot, and eat it with wine sauce. -It is a pudding very soon prepared. - -Blancmange moulds are best of block tin. Those of china are more liable -to stick. - -These preparations of corn-starch are much liked. - - -FARINA.--Is the finest, lightest, and most delicate preparation of -wheat flour. It is excellent for all sorts of boiled puddings, for -flummery, and blancmange. Also, as gruel for the sick. - - -CINNAMON CAKE.--Take as much of the very best and lightest bread-dough -as will weigh a pound. The dough must have risen perfectly, so as to -have cracked all over the surface. Put it into a pan, and mix into it -a quarter of a pound of fresh butter, melted in half a pint of milk, -adding a well-beaten egg, and sufficient flour to enable you to knead -the dough over again. Then mix in a heaping tea-spoonful of powdered -cinnamon. Next, take a yeast-powder. In one cup, melt the soda or -contents of the blue paper, in as much lukewarm water as will cover -it; and, when thoroughly melted, mix it into the dough. Immediately -after, having dissolved in another cup the tartaric acid, or contents -of the white paper, stir that in also, and knead the dough a little -while, till the whole is well mixed. Spread the dough thick and -evenly in a square pan greased with lard or fresh butter, and with a -knife make deep cuts all through it. Having previously prepared in -a bowl a mixture of brown sugar, moistened with butter, and highly -flavoured with powdered cinnamon, in the proportion of four heaping -table-spoonfuls of sugar to two large spoonfuls of butter and one -heaped tea-spoonful of cinnamon. Fill the cuts with this mixture, -pressing it down well into the dough. Bake the cake half an hour or -more, in a rather quick oven. When done, set it to cool; and when cold, -cut it in squares, and sift powdered white sugar over it. It is best -the day it is baked. - -You may, previous to baking, form the dough into separate round cakes; -and in placing them in the pan, do not lay them so near each other as -to touch. - -By bespeaking it in time, you can get risen bread dough from your -baker. For two pounds of dough you must double the proportions of the -above ingredients. - - -THAWING FROZEN MEAT, &c.--If meat, poultry, fish, vegetables, or any -other article of food, when found frozen, is thawed by putting it into -_warm water_ or placing it before the fire, it will most certainly -spoil by that process, and be rendered unfit to eat. The only way is -to thaw these things by immersing them in _cold_ water. This should be -done as soon as they are brought in from market, that they may have -time to be well thawed before they are cooked. If meat that has been -frozen is to be boiled, put it on in cold water. If to be roasted, -begin by setting it at a distance from the fire; for if it should not -chance to be thoroughly thawed all through to the centre, placing at -first too near the fire will cause it to spoil. If it is expedient -to thaw the meat or poultry the night before cooking, lay it in cold -water early in the evening, and change the water at bed-time. If found -crusted with ice in the morning, remove the ice, and put the meat in -fresh cold water; letting it lie in it till wanted for cooking. - -Potatoes are injured by being frozen. Other vegetables are not the -worse for it, provided they are always thawed in cold water. - - -KEEPING MEAT, &c., IN SUMMER.--In summer, meat, poultry, fish, fruit, -&c., should always be kept in ice, from the time they are brought -from market till it is time to cook them. Families, who have not an -ice-house, should have _two_ refrigerators; one for meat and poultry, -the other for milk, butter, and fruit. If the three last articles are -kept in the same refrigerator with meat and poultry, the milk, butter -and fruit will imbibe a bad taste. - -A barrel of salt fish should never be kept in the same cellar with -other articles of food. The fish-smell will injure them greatly, and -render them unwholesome; milk and butter particularly. - -It is best to buy salt fish a little at a time, as you want it. A -fish-barrel in the cellar will sometimes vitiate the atmosphere of the -whole lower story of the house, and, indeed, may be smelt immediately -on entering the door. In this case, let the barrel and its contents be -conveyed to the river and thrown in; otherwise, its odour may produce -sickness in the family. - -Avoid eating anything that is _in the very least_ approaching to -decomposition. Even sour bread and strong butter are unwholesome as -well as unpalatable. If the bread is sour, or the butter rancid, -it is because (as the French, in such cases, unceremoniously say) -"putrefaction has commenced." Fortunately, the vile practice (once -considered fashionable) of eating venison and other game when -absolutely tainted, is now obsolete at all good tables. Persons who -have had opportunities of feasting on fresh-killed venison, just from -the woods, and at a season when the deer have plenty of wild berries to -feed on and are fat and juicy, can never relish the hard, lean, black -haunches that are brought to the cities in winter. - - -BROILED SHAD.--Cut off the head and tail, and clean the fish. Wipe -it very dry with a cloth, and sprinkle the inside with a little salt -and pepper. You may either broil it split open, and laid flat; or you -may cut it into three or four pieces without splitting. In the latter -case, it will require a longer time to broil. Keep it in ice till you -are ready to cook it. Having well greased the bars with lard, or beef -suet, or fresh butter, set your gridiron over a bed of clear, bright, -hot coals; place the shad upon it (the inside downwards) and broil it -thoroughly. When one side is done, turn it on the other with a knife -and fork. Have ready a hot dish, with a large piece of softened fresh -butter upon it, sprinkled with cayenne. When the shad is broiled, lay -it on this dish, and turn it in the butter with a knife and fork. Send -it hot to table, under a dish-cover. - - -APPLE PORK.--Take a fillet of fine fresh pork, and rub it slightly -all over with a very little salt and pepper. Score the outside skin -in diamonds. Take out the bone, and fill up the place with fine juicy -apples, pared, cored, and cut small, and made very sweet with plenty -of brown sugar; adding some bits of the yellow rind of a lemon or two, -pared off very thin. Then have ready a dozen and a half or more of -large apples, pared, cored, and quartered, sweetened well with sugar, -and also flavoured with yellow rind of lemon. The juice of the lemons -will be an improvement. Put the pork into a large pot, or into an iron -bake-oven; fill up with the cut apples the space all round, adding just -sufficient water to keep it from burning. Stew or bake it during three -hours. When done, serve all up in one large dish. - - -STEWED SALT PORK.--Take a good piece of salt pork, (not too fat,) and, -early in the evening, lay it in water, to soak all night, changing the -water about bed-time. In the morning, drain and wash the pork, and cut -it in very thin slices, seasoning it with pepper. Put a layer of this -pork in the bottom of a large dinner-pot, and then a layer of slices -of bread. Next put in a layer of potatoes, pared and cut up; then -another layer of pork slices, covered by another layer of sliced bread; -and then again potatoes. Proceed till the pot is two-thirds full, -finishing with bread. Lastly, pour on just sufficient water to stew it -well and keep it from burning. Set it over the fire, and let it cook -slowly for three hours. If it becomes too dry, add a little boiling -water. - -This is a homely dish, but a very good one, particularly on a farm or -on ship-board. At sea, you must substitute biscuit for bread. - -Cold pork, left from yesterday, may be cooked in this manner. - - -TO MAKE GOOD TOAST.--Cut the bread in even slices, and moderately -thick. When cut too thin, toast is hard and tasteless. It is much -nicer when the crust is pared off before toasting. A long-handled -toasting-fork (to be obtained at the hardware or tin stores) is far -better than the usual toasting apparatus, made to stand before the fire -with the slices of bread slipped in between, and therefore liable to -be browned in stripes, dark and light alternately; unless the bread, -while toasting, is carefully slipped along, so that the whole may -receive equal benefit from the fire. With a fork, whose handle is near -a yard in length, the cook can sit at a comfortable distance from the -fire, and the bread will be equally browned all over; when one side is -done, taking it off from the fork, and turning the other. Send it to -table hot, in a heated plate, or in a toast-rack; and butter it to your -taste. Toast should neither be burnt nor blackened in any way. You may -lay it in even piles, and butter it before it goes to table; cutting -each slice in half. - - - - -CARVING. - - -The seat, for the carver should be somewhat elevated above the other -chairs: it is extremely ungraceful to carve standing, and it is rarely -done by any person accustomed to the business. Carving depends more on -skill than on strength. We have seen very small women carve admirably -sitting down; and very tall men who knew not how to cut a piece of -beef-steak without rising on their feet to do it. - -The carving knife should be very sharp, and not heavy; and it should -be held firmly in the hand: also the dish should be not too far from -the carver. It is customary to help the fish with a fish trowel, and -not with a knife. The middle part of a fish is generally considered the -best. In helping it, avoid breaking the flakes, as that will give it a -mangled appearance. - -In carving ribs or sirloin of beef, begin by cutting thin slices off -the side next to you. Afterwards you may cut from the tender-loin, or -cross-part near the lower end. Do not send any one the outside piece, -unless you know that they particularly wish it. - -In helping beef-steak, put none of the bone on the plate. - -In cutting a round of corned beef, begin at the top; but lay aside the -first cut or outside piece, and send it to no one, as it is always dry -and hard. In a round of _a-la-mode beef_, the outside is frequently -preferred. - -In a leg of mutton, begin across the middle, cutting the slices quite -down to the bone. The same with a leg of pork or a ham. The latter -should be cut in _very thin_ slices, as its flavour is spoiled when cut -thick. - -To taste well, a tongue should be cut crossways in round slices. -Cutting it lengthwise (though the practice at many tables) injures the -flavour. The middle part of the tongue is the best. Do not help any one -to a piece of the root; that, being by no means a favoured part, is -generally left in the dish. - -In carving a fore-quarter of lamb, first separate the shoulder part -from the breast and ribs, by passing the knife under, and then divide -the ribs. If the lamb is large, have another dish brought to put the -shoulder in. - -For a loin of veal, begin near the smallest end, and separate the ribs; -helping a part of the kidney (as far as it will go) with each piece. -Carve a loin of pork or mutton in the same manner. - -In carving a fillet of veal, begin at the top. Many persons prefer the -first cut or outside piece. Help a portion of the stuffing with each -slice. - -In a breast of veal, there are two parts very different in quality, -the ribs and the brisket. You will easily perceive the division; enter -your knife at it, and cut through, which will separate the two parts. -Ask the persons you are going to help, whether they prefer a rib, or a -piece of the brisket. - -For a haunch of venison, first make a deep incision, by passing your -knife all along the side, cutting quite down to the bone. This is to -let out the gravy. Then turn the broad end of the haunch towards you, -and cut it as deep as you can, in thin, smooth slices, allowing some of -the fat to each person. - -For a saddle of venison, or of mutton, cut from the tail to the other -end on each side of the back-bone, making very thin slices, and -sending some fat with each. Venison and roast mutton chill very soon, -therefore it is usual to eat it with iron heaters under the plates. -Some heaters are made to contain hot coals, others are kept warm with -boiling water, and some are heated by spirits of wine; the last is a -very exceptionable mode, as the blue blaze flaming out all around the -plate, is to many persons frightful. Currant jelly is an indispensable -appendage to venison, and to roast mutton, and to ducks. - -A young pig is most generally divided before it comes to table, in -which case, it is not customary to send in the head, as to many persons -it is a revolting spectacle after it is cut off. When served up whole, -first separate the head from the shoulders, then cut off the limbs, and -then divide the ribs. Help some of the stuffing with each piece. - -To carve a fowl, begin by sticking your fork in the pinion, and -drawing it towards the leg; and then passing your knife underneath, -take off the wing at the joint. Next, slip your knife between the leg -and the body, to cut through the joint; and with the fork, turn the -leg back, and the joint will give way. Then take off the other wing -and leg. If the fowl has been trussed (as it ought to be) with the -liver and gizzard, help the liver with one wing, and the gizzard with -the other. The liver wing is considered the best. After the limbs -are taken off, enter your knife into the top of the breast, and cut -under the merry-thought, so as to loosen it, lifting it with your -fork. Afterwards cut slices from both sides of the breast. Next take -off the collar-bones, which lie on each side of the merry-thought, -and then separate the side-bones from the back. The breast and wings -are considered as the most delicate parts of the fowl; the back, as -the least desirable, is generally left in the dish. Some persons, in -carving a fowl, find it more convenient to take it on a plate, and as -they separate it, return each part to the dish; but this is not now the -usual way. - -A turkey is carved in the same manner as a fowl; except that the legs -and wings being larger, are separated at the lower joint. The lower -part of the leg, (or drumstick, as it is called,) being hard, tough, -and stringy, is never helped to any one, but allowed to remain on the -dish. First cut off the wing, leg, and breast from one side; then turn -the turkey over, and cut them off from the other. - -To carve a goose, separate the leg from the body, by putting the fork -into the small end of the limb; pressing it close to the body, and then -passing the knife under, and turning the leg back, as you cut through -the joint. To take off the wing, put your fork into the small end of -the pinion, and press it closely to the body; then slip the knife -under, and separate the joint. Next cut under the merry-thought, and -take it off; and then cut slices from the breast. Then turn the goose, -and dismember the other side. Take off the two upper side-bones, that -are next to the wings; and then the two lower side-bones. The breast -and legs of a goose afford the finest pieces. If a goose is old, there -is no fowl so tough; and if difficult to carve, it will be still more -difficult to eat. - -Partridges, pheasants, grouse, &c., are carved in the same manner as -fowls. Quails, woodcocks, and snipes are merely split down the back; so -also are pigeons, giving a half to each person. - -In helping any one to gravy, or to melted butter, do not pour it _over_ -their meat, fowl, or fish, but put it to one side on a vacant part -of the plate, that they may use just as much of it as they like. In -filling a plate, never heap one thing on another. - -In helping vegetables, do not plunge the spoon down to the bottom of -the dish, in case they should not have been perfectly well drained, and -the water should have settled there. - -By observing carefully how it is done, you may acquire a knowledge -of the joints, and of the process of carving, which a little daily -practice will soon convert into dexterity. If a young lady is ignorant -of this very useful art, it will be well for her to take lessons of -her father, or her brother, and a married lady can easily learn from -her husband. Domestics who wait at table may soon, from looking on -daily, become so expert that, when necessary, they can take a dish to -the side-table and carve it perfectly well. - -At a dinner party, if the hostess is quite young, she is frequently -glad to be relieved of the trouble of carving by the gentleman who sits -nearest to her; but if she is familiar with the business, she usually -prefers doing it herself. - - - - -TO DRAW POULTRY, &c. - - -Though to prepare poultry for cooking is by no means an agreeable -business, yet some knowledge of it may be very useful to the mistress -of a house, in case she should have occasion to instruct a servant in -the manner of doing it; or in the possible event of her being obliged -to do it herself; for instance, if her cook has been suddenly taken -ill, or has left her unexpectedly. - -As all poultry is, of course, drawn in the same manner, it will be -sufficient to designate the mode of emptying the inside of a fowl. -In winter, if the fowl is frozen, lay it before the fire till it has -completely thawed. Then have ready one or more large pieces of waste -paper, rolled up loosely into a long wisp; lay the fowl down on a clean -part of the hearth, and, taking its legs in your hand, light the paper, -and pass it back and forward above the surface of the skin, (turning -the fowl on both sides,) so as to singe off all the hairs; doing it so -carefully as not to burn or scorch the skin. There should always be a -quantity of old newspapers, or other waste paper, kept in a closet or -drawer of the kitchen for this and other purposes. Next, lay the fowl -upon its back on a clean old waiter or tray, (such as should be kept -in every kitchen,) and with a large sharp knife cut off, first the -head, and then the legs at the first joint. The next thing is to cut -a very long slit in the skin at the right side of the neck, and with -your fingers strip down the skin towards the shoulders, till you come -to the craw, which you must take out with your hand. Then with your -knife make two long deep cuts or incisions on each side of the body, -going downward towards the tail. Put your hand into the cut or orifice -on the right side, and pull out the heart, liver, gizzard, and then -the entrails. Take care not to break the gall-bag, or its liquor will -run over the liver, and make it so bitter that it cannot be eaten, and -should therefore be thrown away without cooking. Next, to flatten the -body, break the breast-bone by striking on it hard with your hand. Then -tuck the legs into the lower part of the slits that you have cut on -each side of the body. Afterwards with your hand bend or curve inwards -the end of the neck-bone, and tuck it away under the long loose piece -of skin left there. After this, lay the fowl in a small tub of cold -water, and wash it well inside and out: then dry it with a clean towel. - -Next, cut open the gizzard, empty it of the sand and gravel, and take -out the thick inside skin. Split open the heart, and let out the blood -that is in it. Then carefully cut the gall-bag from the liver, so as -not to break it. Wash clean the heart, liver, and gizzard, (having -trimmed them neatly,) and return the heart to the inside of the breast; -putting back also the eggs, if you have found any. Have ready the -stuffing, and fill up with it the vacancy from which you have taken -the craw, &c., pressing it in hard. Next, taking between your thumb -and finger the above-mentioned piece of skin at the top of the neck, -draw it down tightly towards the back of the fowl, (folding it nicely -over the bent end of the neck-bone,) and fasten it down between the -shoulders with a skewer, which must be stuck in so as to go lengthways -down the back. This will prevent any of the stuffing from getting out, -and will keep all compact and nice. - -Then run a skewer through both the wings and the upper part of the -body, tucking in the liver so as to appear from under the right pinion, -and the gizzard (scoring it first) on the left. Both pinions must be -bent upwards. Lastly, secure all by tying two strings of small twine -tightly round the fowl; one just above the skewer that confines the -legs; the other just below that which passes through the wings. - -Of course, the strings and skewers are removed before the poultry is -sent to table. - -Turkeys, geese, and ducks are always trussed in this manner, the legs -being cut off at the first joint. So are fowls for boiling. But when -fowls are to be roasted, some cooks leave on the whole of the legs and -feet, (scraping and washing them clean,) and drawing the feet up quite -to the breast, where they are tied together by a string. - -Pigeons, pheasants, partridges, &c., are all trussed as above, with the -legs short. - -To draw a little roasting pig, cut the body open by one long slit, and -before you take out what is inside, loosen it all with a sharp knife; -then extract it with your hands. Empty the head also. Afterwards wash -the animal clean, (inside and out,) and fill the vacancy with stuffing. -Having bent the knees under, skewer the legs to the body, and secure -the stuffing by tying twine tightly several times round the body; first -fastening the slit by pinning it with a wooden skewer. Having boiled -the liver and heart, chop them to enrich the gravy. - - -FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE LARGE ANIMALS ARE -DIVIDED BY THE BUTCHERS. - -[Illustration: _Beef_ - - 1. Sirloin. - 2. Rump. - 3. Edge Bone. - 4. Buttock. - 5. Mouse Buttock. - 6. Leg. - 7. Thick Flank. - 8. Veiny Piece. - 9. Thin Flank. - 10. Fore Rib: 7 Ribs. - 11. Middle Rib: 4 Ribs - 12. Chuck Rib: 2 Ribs. - 13. Brisket. - 14. Shoulder, or Leg of Mutton Piece. - 15. Clod. - 16. Neck, or Sticking Piece. - 17. Shin. - 18. Cheek. -] - -[Illustration: _Veal._ - - 1. Loin, Best End. - 2. Fillet. - 3. Loin, Chump End. - 4. Hind Knuckle. - 5. Neck, Best End. - 6. Breast, Best End. - 7. Blade Bone. - 8. Fore Knuckle. - 9. Breast, Brisket End. - 10. Neck, Scrag End. -] - -[Illustration: _Mutton._ - - 1. Leg. - 2. Shoulder. - 3. Loin, Best End. - 4 Loin. Chump End - 5. Neck. Best End. - 6. Breast. - 7. Neck, Scrag End. - -_Note._ A Chine is two Loins; and a Saddle is two Loins and two Necks -of the Best End.] - -[Illustration: _Pork._ - - 1. Leg. - 2. Hind Loin. - 3. Fore Loin. - 4. Spare Rib. - 5. Hand. - 6. Spring. -] - -[Illustration: _Venison._ - - 1. Shoulder. - 2. Neck. - 3. Haunch. - 4. Breast. - 5. Scrag. -] - - - - -INDEX. - - - Acid salt, 427. - - Almond cake, 346. - - Almond custard, 316. - - Almond ice-cream, 326. - - Almond maccaroons, 351. - - Almond pudding, 286. - - Another almond pudding, 286. - - Anchovy catchup, 174. - - Anchovy sauce, 164. - - Anniseed cordial, 401. - - Apees, 354. - - Apples, baked, 252. - - Apple butter, 253. - - Apple butter, without cider, 434. - - Apple custard, 315. - - Apple dumplings, 307. - - Apple fritters, 312. - - Apple jelly, 253. - - Apple and other pies, 281. - - Apple pot-pie, 434. - - Apples, preserved, 251. - - Apple pudding, baked, 305. - - Apple pudding, boiled, 306. - - Apple sauce, 168. - - Apple water, 417. - - Apricots, preserved, 247. - - Arrow-root blancmange, 329. - - Arrow-root jelly, 411. - - Arrow-root pudding, 291. - - Artichokes, to boil, 195. - - Asparagus, to boil, 199. - - Asparagus soup, 35. - - - Balm of Gilead oil, 425. - - Barberry jelly, 270. - - Barberries, to pickle, 217. - - Barley water, 414. - - Bath buns, 344. - - Bean soup, 33. - - Beans, (dried,) to boil, 197. - - Beans, (green or French,) to boil, 197. - - Beans, (green,) to pickle, 215. - - Beans, (Lima,) to boil, and dry, 197. - - Beans, (scarlet,) to boil, 197. - - Beef, remarks on, 68. - - Beef, a la mode, 78. - - Beef, baked, 71. - - Beef bouilli, 82. - - Beef, (corned or salted,) to boil, 73. - - Beef cakes, 84. - - Beef, to corn, 89. - - Beef, to dry and smoke, 91. - - Beef dripping, to save, 71. - - Beef, hashed, 83. - - Beef's heart, roasted, 85. - - Beef's heart, stewed, 85. - - Beef kidney, to dress, 86. - - Beef, potted, 92. - - Beef, to roast, 69. - - Beef soup, fine, 17. - - Beef steaks, to broil, 74. - - Beef steaks, to fry, 76. - - Beef steak pie, 77. - - Beef steak pudding, 76. - - Beef, to stew, 80. - - Beef, (a round of,) to stew, 80. - - Beef, (a round of,) to stew another way, 81. - - Beef and tongues, to pickle, 90. - - Beef tea, 414. - - Beets, to boil, 196. - - Beets, to stew, 197. - - Beer, (molasses,) 392. - - Beer, (sassafras,) 392. - - Biscuit, (milk,) 361. - - Biscuit, (soda,) 371. - - Biscuit, (sugar,) 361. - - Biscuit, (tea,) 372. - - Bitters, 419. - - Black cake, 338. - - Black-fish, to stew, 431. - - Blanc-mange, 327. - - Blanc-mange, (arrow-root,) 329. - - Blanc-mange, (carrageen,) 328. - - Bottled small beer, 408. - - Bran bread, 377. - - Bread, 374. - - Bread, (rye and Indian,) 377. - - Bread cake, 350. - - Bread jelly, 411. - - Bread pudding, baked, 299. - - Bread pudding, boiled, 298. - - Bread and butter pudding, 299. - - Bread sauce, 167. - - Broccoli, to boil, 188. - - Brown soup, rich, 26. - - Buckwheat cakes, 367. - - Burnet vinegar, 179. - - Burns, remedy for, 420. - - Butter, to brown, 163. - - Butter, melted or drawn, 163. - - Butter, to make, 379. - - Butter, to preserve, 381. - - Butternuts, to pickle, 218. - - - Cabbage, to boil, 186. - - Cabbage, (red,) to pickle, 226. - - Cale-cannon, 187. - - Calf's feet broth, 415. - - Calf's feet, to fry, 103. - - Calf's feet jelly, 329. - - Calf's head, dressed plain, 100. - - Calf's head, hashed, 101. - - Calf's head soup, 30. - - Calf's liver, fried, 103. - - Calf's liver, larded, 103. - - Cantelope, preserved, 236. - - Caper sauce, 168. - - Capillaire, 403. - - Carrots, to boil, 189. - - Carrot pudding, 290. - - Carp, to stew, 55. - - Carrageen blanc-mange, 328. - - Catfish soup, 36. - - Cauliflower, to boil, 187. - - Cauliflower, to pickle, 225. - - Cayenne pepper, 182. - - Celery, to prepare for table, 204. - - Celery sauce, 165. - - Celery vinegar, 179. - - Charlotte, (plum,) 321. - - Charlotte, (raspberry,) 320. - - Cheese, to make, 382. - - Cheese, (cottage,) 386. - - Cheese, (sage,) 385. - - Cheese, (Stilton,) 385. - - Cheesecake, (almond,) 294. - - Cheesecake, (common,) 295. - - Cherry bounce, 398. - - Cherry cordial, 451. - - Cherries, (dried,) 270. - - Cherry jam, 270. - - Cherry jelly, 269. - - Cherries, preserved, 268. - - Citron melon slices, 269. - - Cherry shrub, 398. - - Chestnuts, to roast, 204. - - Chestnut pudding, 289. - - Chicken broth and panada, 416. - - Chickens, broiled, 142. - - Chicken croquets and rissoles, 143. - - Chicken curry, 146. - - Chicken dumplings or puddings, 309. - - Chickens, fricasseed, 143. - - Chicken jelly, 411. - - Chicken pie, 144. - - Chicken salad, 147. - - Chilblains, remedy for, 420. - - Chili vinegar, 180. - - Chitterlings, or calf's tripe, 102. - - Chocolate, to make, 387. - - Chocolate custard, 317. - - Chowder, 55. - - Cider cake, 347. - - Cider, (mulled,) 407. - - Cider vinegar, 409. - - Cider wine, 396. - - Cinderellas, or German puffs, 297. - - Citrons, to preserve, 234. - - Clam soup, 39. - - Clam soup, (plain,) 40. - - Clotted cream, 321. - - Cocoa, to prepare, 418. - - Cocoa shells, to boil, 418. - - Cocoa-nut cakes, 347. - - Cocoa-nut cakes, (white,) 353. - - Cocoa-nut custard, baked, 317. - - Cocoa-nut custard, boiled, 317. - - Cocoa-nut jumbles, 353. - - Cocoa-nut maccaroons, 352. - - Cocoa-nut pudding, 287. - - Cocoa-nut pudding, another way, 287. - - Codfish, (fresh,) to boil, 50. - - Codfish, (fresh,) to boil another way, 50. - - Codfish, salt, to boil, 49. - - Coffee, to make, 389. - - Coffee, (French,) 390. - - Cold cream, 426. - - Cold slaw, 226. - - Cold sweet sauce, 170. - - Cologne water, 423. - - Colouring for confectionary, 333. - - Corn, (Indian,) to boil, 192. - - Corn, (green,) pudding, 290. - - Corns, remedy for, 421. - - Cosmetic paste, 427. - - Crab-apples, (green,) to preserve, 254. - - Crab-apples, (red,) to preserve, 255. - - Crabs, (cold,) 65. - - Crabs, (hot,) 65. - - Crabs, (soft,) 66. - - Cranberries, to preserve, 264. - - Cranberry sauce, 169. - - Cream cake, 372. - - Cream, (lemon,) 321. - - Cream, (orange,) 321. - - Cream, to preserve, 322. - - Cream sauce, 170. - - Cucumbers, to dress raw, 194. - - Cucumbers, to fry, 194. - - Cucumbers, to pickle, 213. - - Cup cake, 354. - - Curacoa, 435. - - Curds and whey, 322. - - Currant jelly, (black,) 265. - - Currant jelly, (red,) 264. - - Currant jelly, (white,) 265. - - Currant shrub, 397. - - Currant wine, 394. - - Custard, (boiled,) 314. - - Custard, (plain,) 313. - - Custard, (rice,) 314. - - Custard, (soft,) 314. - - Custard pudding, 300. - - - Dough nuts, 358. - - Ducks, to hash, 150. - - Ducks, to stew, 150. - - Ducks, to roast, 149. - - Dumplings, (apple,) 307. - - Dumplings, (light,) 311. - - Dumplings, (plain suet,) 310. - - Dumplings, (fine suet,) 309. - - Dumplings, (Indian,) 310. - - Durable ink, 429. - - Durable ink, another way, 430. - - - Eastern pudding, 306. - - Eggs, to boil for breakfast, 207. - - Eggs, to fricassee, 208. - - Eggs, to keep, 206. - - Eggs with ham, 123. - - Egg nogg, 407. - - Eggs, to pack, 268. - - Eggs, to pickle, 432. - - Egg plant, to stew, 193. - - Egg plant, to fry, 193. - - Egg plant, stuffed, 194. - - Eggs, raw, 419. - - Egg sauce, 167. - - Election cake, 348. - - Elder-berry wine, 395. - - Elder-flower wine, 396. - - Essence of lemon peel, 408. - - Essence of peppermint, 419. - - Eve's pudding, 296. - - - Family soup, 15. - - Federal cakes, 350. - - Flannel cakes, 367. - - Flax-seed lemonade, 418. - - Floating island, 320. - - Flour, to brown, 163. - - Flour hasty-pudding, 301. - - Force-meat balls, 161. - - Fowls, to boil, 141. - - Fowls, to roast, 142. - - Fox-grape shrub, 397. - - Friar's chicken, 36. - - Fritters, (apple,) 312. - - Fritters, (plain,) 311. - - Frosted fruit, 271. - - Fruit queen-cakes, 342. - - - General sauce, 173. - - Gherkins, to pickle, 214. - - Ginger, to preserve, 233. - - Ginger beer, 391. - - Ginger plum-cake, 364. - - Gingerbread, (common,) 362. - - Gingerbread nuts, 363. - - Gingerbread, (Franklin,) 364. - - Gingerbread, (white,) 362. - - Gooseberries, bottled, 262. - - Gooseberry custard, 316. - - Gooseberry fool, 261. - - Gooseberries, to preserve, 260. - - Gooseberries, to stew, 261. - - Gooseberry wine, 393. - - Goose pie, 152. - - Goose pie for Christmas, 153. - - Goose, to roast, 151. - - Grapes, in brandy, 266. - - Grapes, (wild,) to keep, 267. - - Grape jelly, 266. - - Gravy, (drawn or made,) 162. - - Gravy soup, (clear,) 22. - - Ground nuts, to roast, 205. - - Ground rice milk, 414. - - Grouse, to roast, 158. - - Gruel, to make, 413. - - Gruel, oatmeal, 413. - - - Halibut, to boil, 46. - - Halibut cutlets, 47. - - Ham, to boil, 124. - - Ham, to broil, 123. - - Ham or bacon, directions for curing, 126. - - Ham, (to glaze,) 132. - - Ham dumplings, 311. - - Ham pie, 122. - - Ham sandwiches, 123. - - Ham, to roast, 126. - - Ham, (Westphalia,) to imitate, 131. - - Hare or rabbit soup, 28. - - Hare, to roast, 137. - - Harvey's sauce, 173. - - Herbs, to dry, 436. - - Hominy, to boil, 192. - - Honey cake, 356. - - Horseradish vinegar, 180. - - Huckleberry cake, 350. - - Hungary water, 424. - - - Ice cream, (almond,) 326. - - Ice cream, (lemon,) 322. - - Ice cream, (pine apple,) 325. - - Ice cream, (raspberry,) 325. - - Ice cream, (strawberry,) 325. - - Ice cream, (vanilla,) 325. - - Ice lemonade, 326. - - Ice orangeade, 326. - - Icing for cakes, 338. - - Indian batter cakes, 368. - - Indian corn, to boil, 192. - - Indian dumplings, 310. - - Indian flappers, 369. - - Indian muffins, 369. - - Indian mush, 301. - - Indian mush cakes, 368. - - Indian pound cake, 340. - - Indian pudding, baked, 302. - - Indian pudding, boiled, 302. - - Indian pudding without eggs, 303. - - Italian Cream, 332. - - - Jaune-mange, 329. - - Jelly cake, 344. - - Johnny cake, 369. - - Julienne (a la) soup, 23. - - - Kid, to roast, 136. - - Kitchen pepper, 182. - - Kitchiner's fish-sauce, 172. - - Kisses, 354. - - - Lady cake, 342. - - Lamb, to roast, 112. - - Larding, 160. - - Lavender, compound, 421. - - Lavender water, 423. - - Laudanum, antidote to, 422. - - Lead water, 420. - - Lemon brandy, 402. - - Lemon catchup, 177. - - Lemon cordial, 399. - - Lemon cream, 321. - - Lemon custard, 315. - - Lemon juice, to keep, 408. - - Lemon peel, to keep, 437. - - Lemon peel, (essence of,) 408. - - Lemons, preserved, 241. - - Lemon pudding, 285. - - Lemon syrup, 398. - - Lemonade, 404. - - Lettuce or salad, to dress, 203. - - Lip salve, 426. - - Liver dumplings, 310. - - Liver puddings, 128. - - Lobster, to boil, 61. - - Lobster catchup, 174. - - Lobster, to fricassee, 62. - - Lobster, to dress cold, 61. - - Lobster, pickled, 67. - - Lobster, potted, 63. - - Lobster pie, 64. - - Lobster sauce, 164. - - Lobster soup, 37. - - Lobster, to stew, 62. - - - Maccaroni, to dress, 210. - - Maccaroni soup, 24. - - Maccaroni soup, (rich,) 24. - - Maccaroons, (almond,) 351. - - Maccaroons, (cocoa-nut,) 352. - - Maccaroon custard, 318. - - Mackerel, to boil, 48. - - Mackerel, to broil, 47. - - Mangoes, to pickle, 216. - - Marbled veal, 105. - - Marlborough pudding, 294. - - Marmalade cake, 355. - - Mead, 397. - - Meg Merrilies' soup, 27. - - Milk biscuit, 361. - - Milk punch, 405. - - Milk soup, 25. - - Mince pies, 282. - - Mince meat, 283. - - Mince meat for Lent, 284. - - Mince meat, (very plain,) 284. - - Minced oysters, 431. - - Mint sauce, 167. - - Molasses beer, 392. - - Molasses candy, 365. - - Molasses posset, 407. - - Moravian sugar-cake, 349. - - Morella cherries, to pickle, 217. - - Mock oysters of corn, 193. - - Mock turtle, or calf's head soup, 30. - - Muffins, (common,) 370. - - Muffins, (Indian,) 369. - - Muffins, (water,) 370. - - Mulled cider, 407. - - Mulled wine, 407. - - Mulligatawny soup, 29. - - Mush, (Indian,) to make, 301. - - Mush cakes, 368. - - Mushrooms, to broil, 202. - - Mushroom catchup, 176. - - Mushrooms, to pickle brown, 223. - - Mushrooms, to pickle white, 222. - - Mushroom sauce, 166. - - Mushrooms, to stew, 201. - - Musquito bites, remedy for, 421. - - Mustard, (common,) 181. - - Mustard, (French,) 181. - - Mustard, (keeping.) 181. - - Mutton, to boil, 107. - - Mutton broth, 414. - - Mutton broth made quickly, 415. - - Mutton, (casserole of,) 111. - - Mutton chops, broiled, 108. - - Mutton chops, stewed, 110. - - Mutton cutlets, a la Maintenon, 109. - - Mutton harico, 111. - - Mutton, hashed, 110. - - Mutton, (leg of,) stewed, 111. - - Mutton, to roast, 106. - - Mutton soup, (including cabbage and noodle soups,) 19. - - - Nasturtians, to pickle, 217. - - Nasturtian sauce, 165. - - New York cookies, 360. - - Nougat, 365. - - Noyau, 402. - - - Oatmeal gruel, 413. - - Ochra soup, 32. - - Oil of flowers, 425. - - Omelet, (plain,) 209. - - Omelet souffle, 209. - - Onions, to boil, 198. - - Onions, to fry, 199. - - Onions, to pickle, 221. - - Onions, pickled white, 222. - - Onions, to roast, 198. - - Onion sauce, (brown,) 166. - - Onion sauce, (white,) 166. - - Onion soup, 416. - - Orangeade, 404. - - Orange cream, 321. - - Orange jelly, 243. - - Orange marmalade, 243. - - Orange pudding, 285. - - Orgeat, 403. - - Ortolans, to roast, 159. - - Oyster catchup, 185. - - Oysters, fried, 57. - - Oyster fritters, 59. - - Oysters, minced, 431. - - Oysters, pickled, 57. - - Oysters, pickled for keeping, 228. - - Oyster pie, 60. - - Oysters, scolloped, 58. - - Oysters, stewed, 59. - - Oyster soup, 38. - - Oyster soup, (plain,) 38. - - Ox-tail soup, 32. - - Oyster Sauce, 170. - - - Panada, 413. - - Panada, (chicken,) 416. - - Pancakes, (plain,) 312. - - Pancakes, (sweetmeat,) 313. - - Parsley, to pickle, 215. - - Parsley sauce, 168. - - Parsnips, to boil, 190. - - Partridges, to roast, 158. - - Partridges, to roast another way, 158. - - Paste, (dripping,) 275. - - Paste, (lard,) 275. - - Paste, (the best plain,) 272. - - Paste, (potato,) 276. - - Paste, (fine puff,) 276. - - Paste, (suet,) 274. - - Paste, (sweet,) 277. - - Peaches, (in brandy,) 245. - - Peach cordial, 401. - - Peaches, (dried,) 248. - - Peaches for common use, 245. - - Peach jelly, 247. - - Peach kernels, 437. - - Peach marmalade, 246. - - Peaches, to pickle, 217. - - Peaches, to preserve, 244. - - Peach sauce, 169. - - Peas, (green,) to boil, 198. - - Peas soup, 34. - - Peas soup, (green,) 34. - - Pears, to bake, 259. - - Pears, to preserve, 259. - - Peppers, (green,) to pickle, 214, 218. - - Peppers, (green,) to preserve, 238. - - Pepper pot, 87. - - Perch, to fry, 52. - - Pheasants, to roast, 158. - - Pheasants, to roast another way, 158. - - Pine-apple-ade, 410. - - Pies, 279. - - Pie crust, (common,) 274. - - Pies, (standing,) 280. - - Pies, (apple and other,) 281. - - Pickle, (East India,) 227. - - Pig, to roast, 115. - - Pig's feet and ears, soused, 131. - - Pigeon or chicken dumplings, 309. - - Pigeon pie, 157. - - Pigeons, to roast, 156. - - Pilau, 147. - - Pine-apple ice cream, 325. - - Pine-apples,(fresh,) to prepare for eating, 241. - - Pine-apples, to preserve, 240. - - Plovers, to roast, 159. - - Plum charlotte, 321. - - Plums for common use, 258. - - Plums, to preserve, 257. - - Plums,(egg,) to preserve whole, 258. - - Plums, (green gage,) to preserve, 256. - - Plum pudding, baked, 303. - - Plum pudding, boiled, 304. - - Poke, to boil, 200. - - Pomatum, (soft,) 426. - - Pork and beans, 120. - - Pork cheese, 130. - - Pork, (corned,) to boil, 118. - - Pork, (pickled,) to boil with peas pudding, 119. - - Pork cutlets, 121. - - Pork, (leg of,) to roast, 116. - - Pork, (loin of,) to roast, 117. - - Pork, (middling piece,) to roast, 117. - - Pork pie, 122. - - Pork steaks, 120. - - Pork, to stew, 118. - - Port wine jelly, 412. - - Pot pie, 145. - - Pot pie, (apple,) 434. - - Potatoes, to boil, 183. - - Potatoes, to fry, 185. - - Potatoes, roasted, 185. - - Potato pudding, 289. - - Potato snow, 185. - - Pound cake, 339. - - Prawns, to boil, 64. - - Prune pudding, 296. - - Pudding catchup, 435. - - Pumpkin, to boil, 191. - - Pumpkin chips, 238. - - Pumpkin pudding, 288. - - Pumpkin yeast, 378. - - Punch, 404. - - Punch, (frozen,) 405. - - Punch, (milk,) 405. - - Punch, (fine milk,) 405. - - Punch, (regent's,) 405. - - Punch, (Roman,) 405. - - Pyramid of tarts, 280. - - Pink sauce, 173. - - - Quails, to roast, 158. - - Queen cake, 341. - - Quin's sauce for fish, 172. - - Quince cheese, 251. - - Quince cordial, 400. - - Quince jelly, 250. - - Quince marmalade, 250. - - Quinces, preserved, 248. - - Quinces, to preserve whole, 249. - - Quince pudding, 285. - - - Rabbits, fricasseed, 138. - - Rabbits, to fry, 139. - - Rabbits, to stew, 138. - - Radishes, to prepare for table, 204. - - Radish pods, to pickle, 215. - - Raspberry charlotte, 320. - - Raspberry cordial, 180. - - Raspberry ice-cream, 325. - - Raspberry jam, 263. - - Raspberries, to preserve, 262. - - Raspberry vinegar, 180. - - Raspberry wine, 395. - - Ratafia, 403. - - Raw egg, 419. - - Reed birds, to roast, 159. - - Rennet whey, 415. - - Rhubarb tarts, 282. - - Rice, to boil, 202. - - Rice, to boil for curry, 146. - - Rice custard, 314. - - Rice cakes, 372. - - Rice dumplings, 308. - - Rice flummery, 433. - - Rice jelly, 412. - - Rice pudding, boiled, 293. - - Rice pudding, (farmer's,) 293. - - Rice pudding, (ground,) 291. - - Rice pudding, (plain,) 292. - - Rice pudding, (plum,) 292. - - Rice milk, 293. - - Rice milk, (ground,) 414. - - Ringworms, remedy for, 421. - - Rock-fish, to boil, 51. - - Rock-fish, to pickle, 52. - - Rolls, (common,) 373. - - Rolls, (French,) 373. - - Rose brandy, 402. - - Rhubarb jam, 271. - - Rose cordial, 399. - - Rose vinegar, 424. - - Rusk, 361. - - Russian or Swedish turnip, to boil, 190. - - Rye and Indian bread, 377. - - - Soup a la Lucy, 489. - - Sago, 412. - - Sago pudding, 290. - - Salad, to dress, 203. - - Sour milk, 455. - - Salmon, (fresh,) to bake whole, 44. - - Salmon, (fresh,) to bake in slices, 44. - - Salmon, (fresh,) to boil, 43. - - Salmon, (pickled,) 45. - - Salmon, (smoked,) 46. - - Salmon steaks, 45. - - Sally Lunn cake, 371. - - Salsify, to dress, 195. - - Sandwiches, (ham,) 123. - - Sangaree, 407. - - Sassafras beer, 392. - - Sausage meat, (common,) 129. - - Sausages, (fine,) 129. - - Sausages, (Bologna,) 130. - - Savoy biscuits, 351. - - Scented bags, 428. - - Scotch cake, 356. - - Scotch queen-cake, 356. - - Scotch sauce for fish, 171. - - Sea bass or black-fish, boiled, 52. - - Sea bass, fried, 54. - - Sea catchup, 178. - - Sea kale, to boil, 199. - - Secrets, 355. - - Seidlitz powders, 419. - - Shad, baked, 50. - - Shad, to fry, 51. - - Shalot vinegar, 180. - - Shells, 278. - - Short cakes, 371. - - Shrub, (cherry,) 398. - - Shrub, (currant,) 397. - - Shrub, (fox-grape,) 397. - - Smelts, to fry, 431. - - Snowball custard, 315. - - Snipes, to roast, 157. - - Soda biscuit, 371. - - Soda water, 419. - - Spanish buns, 343. - - Spinach, to boil, 188. - - Spinach and eggs, 188. - - Sponge cake, 345. - - Spruce beer, 391. - - Squashes or cymlings, to boil, 191. - - Squash, (winter,) to boil, 191. - - Squash pudding, 288. - - Strawberries, preserved, 267. - - Strawberry ice-cream, 325. - - Strawberry cordial, 400. - - Sturgeon cutlets, 54. - - Sherry Cobler, 406. - - Suet pudding, 300. - - Sugar biscuit, 360. - - Sugar syrup, clarified, 232. - - Sweet basil vinegar, 179. - - Sweet jars, 428. - - Sweet sauce, (cold,) 170. - - Sweet potatoes, boiled, 186. - - Sweet potatoes, fried, 186. - - Sweet potato pudding, 289. - - Sweetbreads, to broil, 432. - - Sweetbreads, larded, 104. - - Sweetbreads, to roast, 104. - - Syllabub or whipt cream, 318. - - Syllabub, (country,) 319. - - Shrewsbury cake, 433. - - - Tamarind water, 417. - - Tapioca, 412. - - Tarragon vinegar, 179. - - Tea, to make, 388. - - Terrapins, 66. - - Thieves' vinegar, 424. - - Toast and water, 417. - - Tomatas, to bake, 200. - - Tomata catchup, 177. - - Tomatas, to keep, 437. - - Tomatas, to pickle, 223. - - Tomatas, to stew, 200. - - Tomata soy, 224. - - Tongue, (salted or pickled,) to boil, 89. - - Tongue, (smoked,) to boil, 88. - - Trifle, 319. - - Tripe, to boil, 86. - - Tripe, to fry, 87. - - Tripe and oysters, 87. - - Trout, to boil, 54. - - Trout, to fry, 53. - - Turkey, to boil, 156. - - Turkey, to roast, 154. - - Turkish sherbet, 408. - - Turnips, to boil, 189. - - - Veal, (breast of,) to stew, 95. - - Veal, (breast of,) to roast, 94. - - Veal cutlets, 97. - - Veal, (fillet of,) to stew, 96. - - Veal, (fillet of,) to roast, 94. - - Veal, (knuckle of,) to stew, 96. - - Veal, (loin of,) to roast, 93. - - Veal, (minced,) 98. - - Veal patties, 99. - - Veal pie, 99. - - Veal soup, 21. - - Veal soup, (rich,) 21. - - Veal steaks, 98. - - Veal or chicken tea, 414. - - Vegetable soup, 416. - - Venison hams, 136. - - Venison, (cold,) to hash, 134. - - Venison pasty, 135. - - Venison, to roast, 133. - - Venison soup, 28. - - Venison steaks, 135. - - Vermicelli soup, 25. - - Vinegar (cider,) 409. - - Vinegar, (sugar,) 410. - - Vinegar, (white,) 409. - - Violet perfume, 429. - - - Wafer cakes, 357. - - Waffles, 359. - - Walnut catchup, 175. - - Walnuts, pickled black, 219. - - Walnuts, pickled green, 221. - - Walnuts, pickled white, 220. - - Warm slaw, 226. - - Warts, remedy for, 421. - - Washington cake, 347. - - Watermelon rind, to preserve, 237. - - Water souchy, 41. - - Welsh rabbit, 387. - - White soup, (rich,) 26. - - Wine jelly, 406. - - Wine sauce, 169. - - Wine whey, 415. - - Wonders or crullers, 357. - - Woodcocks, to roast, 159. - - - Yam pudding, 289. - - Yeast, (bakers',) 379. - - Yeast, (bran,) 378. - - Yeast, (common,) 377. - - Yeast, (patent,) 435. - - Yeast, (pumpkin,) 378. - - - - -NEW RECEIPTS. - - - Almond bread, 448. - - Almond paste, 430. - - Apple bread pudding, 462. - - Apple custard, 463. - - Apple compote, 455. - - Apple dumplings, (baked,) 443. - - Apple pandowdy, 498. - - Apple pork, 504. - - Apple rice pudding, 443. - - - Batter pudding, 440. - - Biscuit ice cream, 467. - - Blood, to stop, 422. - - Boston cream cakes, 458. - - Bran batter-cakes, 462. - - - Calf's head soup, (fine,) 484. - - Calves' feet soup, 484. - - Carving, 490. - - Charlotte Polonaise, 454. - - Charlotte Russe, 452. - - Charlotte Russe, (fine,) 471. - - Cherry cordial, 451. - - Chicken salad, (French,) 481. - - Cider cake, (plain,) 445. - - Citron cakes, 457. - - Cinnamon cake, 501. - - Clams, (baked,) 486. - - Clam soup, (fine,) 486. - - Clove cakes, 460. - - Cocoa-nut candy, 491. - - Cocoa-nut pudding, (West India,) 464. - - Coffee custard, 472. - - Connecticut loaf cake, 459. - - Cookies, (fine,) 461. - - Corn starch blancmange, 500. - - Cream cheese, 447. - - Croquant cake, 478. - - Cucumbers, (preserved,) 442. - - Cup cake, (Indian,) 462. - - Custard cakes, 448. - - - Farina, 502. - - Figs, (preserved,) 493. - - Fresh eggs, (to keep,) 488. - - Frozen custard, 450. - - Frozen meat, (to thaw,) 502. - - - Gelatine jelly, 465. - - Giblet soup, 438. - - Gingerbread, (soft,) 461. - - Glycerine, 499. - - Grape water-ice, 470. - - Green corn muffins, 496. - - Green ointment, 422. - - Green pea soup, (French,) 438. - - Green tomatas, (preserved,) 492. - - Gumbo, 439. - - Gumbo soup, 432. - - - Ham, (baked,) 496. - - Ham omelet, 439. - - Hashed veal, 480. - - Hoe cake, 445. - - Honey ginger-cake, 449. - - Honey paste for the hands, 449. - - - Ice cream, (common,) 451. - - Indian loaf cake, 444. - - - Keeping meat, &c., in summer, 502. - - - Lemon drops, 366. - - Lemon syrup, (fine,) 477. - - Lemon water-ice, 469. - - Limes, or small lemons, (preserved,) 473. - - - Maccaroon ice cream, 467. - - Milk toast, 446. - - Mint julep, 490. - - Molasses pie, 489. - - Mushroom sweetbreads, 497. - - Musquitoes, to keep off, 500. - - Myrtle oranges, to preserve, 493. - - - Normandy soup, 482. - - - Orange cake, 456. - - Orange drops, 476. - - Orange water-ice, 468. - - Oysters, (fine stewed,) 487. - - Oysters, (spiced,) 488. - - - Pancake ham, 497. - - Peach leather, 271. - - Peach mangoes, 440. - - Peach water-ice, 470. - - Pearlash, to keep, 430. - - Peppermint drops, 366. - - Pine-apple marmalade, 476. - - Pine-apple water-ice, 470. - - Pink champagne jelly, 452. - - Potato yeast, 446. - - Poultry, (to draw, &c.,) 494. - - Pumpkin pie, (New England,) 464. - - Peaches, (to keep,) 495. - - - Raspberry water-ice, 469. - - Rock cake, 449. - - - Salt pork, (to stew,) 504. - - Sassafras mead, 478. - - Shad, (broiled,) 503. - - Strawberries, (to keep,) 494. - - Strawberry water-ice, 469. - - Sweet potatoes, (compote of,) 497. - - - Tennessee muffins, 445. - - Toast, (to make,) 505. - - Tomatas, (broiled,) 441. - - Tomata catchup, (fine,) 479. - - Tomata honey, 441. - - Tomata pickles, (green,) 480. - - Tomata pickles, (red,) 480. - - Tomatas, (preserved,) 441. - - Tomata soup, 483. - - - Union pudding, 490. - - - - -Transcriber's note: - - -Printer errors such as missing punctuation have been corrected -silently. Mis-spellings have been corrected if they were deemed to be -printer errors, but those deemed to be deliberate spelling variations -have been retained. - -The following alterations have been made (the whole original line given -for context): - - p.22 three large turnips, and slice them also. Wash clean and cu - -- 't' added to final word 'cut'. - p.38 oysters; and when it comes to a boil again, they will be - sufciently -- 'sufciently' corrected to sufficiently. - p.52 but into a cold place will keep a fortnight. -- 'but' - corrected to 'put'. - p.60 of it is too thick, thin it with some additional milk. -- - 'of' corrected to 'If'. - p.83 ten minutes, but do not allow it to boil, lest (having beef - -- 'beef' corrected to 'been'. - p.87 hours till it is quite tender, cut it up into small pieces. - Pu -- 't' added to final word 'Put'. - p.89 great deal of salt well into it. Cover it carefully, and - keen -- 'keen' corrected to 'keep' - p.99 two pounds of flour. Divide it into two pieces, oll it out -- - 'oll' corrected to 'roll'. - p.105 them to pieces and pound them to a paste in a mortar, - moist-tening -- 'moist-tening' corrected to 'moistening'. - p.112 tomatas or tomata catchup, and shred or powdered swee -- 't' - added to final word 'sweet'. - p.130 cloves; and one clove or garlic minced very fine. -- 'or' - corrected to 'of'. - p.148 will become tough and hard. After you pour it on, mix the - the -- extra 'the' removed. - p.156 of cream or rich mllk, and the beaten yolks of three -- - 'mllk' corrected to 'milk'. - p.162 If must be stewed for a long time, skimmed, strained, - thickened, -- 'If' corrected to 'It'. - p.174 In using this catchup, allow four table-spoonfuls to a - common-seized -- 'common-seized' corrected to 'common-sized'. - p.198 before roasting. Take large onions, place them on a ho -- - 't' added to final word 'hot'. - p.210 a iittle at a time. Keep stirring it gently, and continue - to do -- 'iittle' corrected to 'little'. - p.291 &c. Add the spice, and lastly the currants; having dredges - -- 'dredges' corrected to 'dredged'. - p.293 pound of brown sugar, and a table-spooonful of powdered - cinnamon. -- 'table-spooonful' corrected to 'table-spoonful'. - p.301 being long and thoroughly boiled. If sufficienlty cooked, - it is -- 'sufficienlty' corrected to 'sufficiently'. - p.327 Instead of using a figure-mould, you may set it to congea. - -- 'congea.' corrected to 'congeal'. - p.359 ones that are to hold four at a time; as the wafflles baked - in -- 'wafflles' corrected to 'waffles'. - p.365 almond into two slips. Spread them over a lage dish, and -- - 'lage' corrected to 'large'. - p.367 melted; then stir it well, and set it away too cool. Beat - five -- 'too' corrected to 'to'. - p.393 let it ferment at the bung-hole; filling it up as as it - works out -- extra 'as' removed. - p.405 is a mixture of brandy or rum, sugar, milk and nutmeg, - with-without -- 'with-without' is probably an error but has been - left uncorrected as the intention is unclear. - p.425 jasmine, wall-flower, tuberose, magnolia blossoms, or and -- - 'and' corrected to 'any'. - p.445 in three-quarters of a pound of powdered white sugar, an -- - 'd' added to final word 'and' (scan unclear). - p.445 melt a small tea-spoonful of sal-aratus or pearl-ash in a - pi -- 'nt' added to final word 'pint' (scan unclear). - p.463 interpersed (as above) with bits of butter, and layers of - grated -- 'interpersed' corrected to 'interspersed'. - p.468 After it has congealed in the freezer, yon may transfer it - to -- 'yon' (upside-down u) corrected to 'you'. - - -Added index: - - Acid salt, 427. - - Almond bread, 448. - - Almond cake, 346. - - Almond custard, 316. - - Almond ice-cream, 326. - - Almond maccaroons, 351. - - Almond paste, 430. - - Almond pudding, 286. - - Anchovy catchup, 174. - - Anchovy sauce, 164. - - Anniseed cordial, 401 - - Another almond pudding, 286. - - Apees, 354. - - Apple and other pies, 281. - - Apple bread pudding, 462. - - Apple butter, 253. - - Apple butter, without cider, 434. - - Apple compote, 455. - - Apple custard, 315. - - Apple custard, 463. - - Apple dumplings, (baked,) 443. - - Apple dumplings, 307. - - Apple fritters, 312. - - Apple jelly, 253. - - Apple pandowdy, 498. - - Apple pork, 504. - - Apple pot-pie, 434. - - Apple pudding, baked, 305. - - Apple pudding, boiled, 306. - - Apple rice pudding, 443. - - Apple sauce, 168. - - Apple water, 417. - - Apples, baked, 252. - - Apples, preserved, 251. - - Apricots, preserved, 247. - - Arrow-root blancmange, 329. - - Arrow-root jelly, 411. - - Arrow-root pudding, 291. - - Artichokes, to boil, 195. - - Asparagus soup, 35. - - Asparagus, to boil, 199. - - - Balm of Gilead oil, 425. - - Barberries, to pickle, 217. - - Barberry jelly, 270. - - Barley water, 414. - - Bath buns, 344. - - Batter pudding, 440. - - Bean soup, 33. - - Beans, (dried,) to boil, 197. - - Beans, (green or French,) to boil, 197. - - Beans, (green,) to pickle, 215. - - Beans, (Lima,) to boil, and dry, 197. - - Beans, (scarlet,) to boil, 197. - - Beef and tongues, to pickle, 90. - - Beef bouilli, 82. - - Beef cakes, 84. - - Beef dripping, to save, 71. - - Beef kidney, to dress, 86. - - Beef soup, fine, 17. - - Beef steak pie, 77. - - Beef steak pudding, 76. - - Beef steaks, to broil, 74. - - Beef steaks, to fry, 76. - - Beef tea, 414. - - Beef's heart, roasted, 85. - - Beef's heart, stewed, 85. - - Beef, (a round of,) to stew another way, 81. - - Beef, (a round of,) to stew, 80. - - Beef, (corned or salted,) to boil, 73. - - Beef, baked, 71. - - Beef, hashed, 83. - - Beef, potted, 92. - - Beef, remarks on, 68. - - Beef, to corn, 89. - - Beef, to dry and smoke, 91. - - Beef, to roast, 69. - - Beef, to stew, 80. - - Beef, a la mode, 78. - - Beer, (molasses,) 392. - - Beer, (sassafras,) 392. - - Beets, to boil, 196. - - Beets, to stew, 197. - - Biscuit ice cream, 467. - - Biscuit, (milk,) 361. - - Biscuit, (soda,) 371. - - Biscuit, (sugar,) 361. - - Biscuit, (tea,) 372. - - Bitters, 419. - - Black cake, 338. - - Black-fish, to stew, 431. - - Blanc-mange, (arrow-root,) 329. - - Blanc-mange, (carrageen,) 328. - - Blanc-mange, 327. - - Blood, to stop, 422. - - Boston cream cakes, 458. - - Bottled small beer, 408. - - Bran batter-cakes, 462. - - Bran bread, 377. - - Bread and butter pudding, 299. - - Bread cake, 350. - - Bread jelly, 411. - - Bread pudding, baked, 299. - - Bread pudding, boiled, 298. - - Bread sauce, 167. - - Bread, (rye and Indian,) 377. - - Bread, 374. - - Broccoli, to boil, 188. - - Brown soup, rich, 26. - - Buckwheat cakes, 367. - - Burnet vinegar, 179. - - Burns, remedy for, 420. - - Butter, melted or drawn, 163. - - Butter, to brown, 163. - - Butter, to make, 379. - - Butter, to preserve, 381. - - Butternuts, to pickle, 218. - - Cabbage, (red,) to pickle, 226. - - Cabbage, to boil, 186. - - Cale-cannon, 187. - - Calf's feet broth, 415. - - Calf's feet jelly, 329. - - Calf's feet, to fry, 103. - - Calf's head soup, (fine,) 484. - - Calf's head soup, 30. - - Calf's head, dressed plain, 100. - - Calf's head, hashed, 101. - - Calf's liver, fried, 103. - - Calf's liver, larded, 103. - - Calves' feet soup, 484. - - Cantelope, preserved, 236. - - Caper sauce, 168. - - Capillaire, 403. - - Carp, to stew, 55. - - Carrageen blanc-mange, 328. - - Carrot pudding, 290. - - Carrots, to boil, 189. - - Carving, 490. - - Catfish soup, 36. - - Cauliflower, to boil, 187. - - Cauliflower, to pickle, 225. - - Cayenne pepper, 182. - - Celery sauce, 165. - - Celery vinegar, 179. - - Celery, to prepare for table, 204. - - Charlotte Polonaise, 454. - - Charlotte Russe, (fine,) 471. - - Charlotte Russe, 452. - - Charlotte, (plum,) 321. - - Charlotte, (raspberry,) 320. - - Cheese, (cottage,) 386. - - Cheese, (sage,) 385. - - Cheese, (Stilton,) 385. - - Cheese, to make, 382. - - Cheesecake, (almond,) 294. - - Cheesecake, (common,) 295. - - Cherries, (dried,) 270. - - Cherries, preserved, 268. - - Cherry bounce, 398. - - Cherry cordial, 451. - - Cherry cordial, 451. - - Cherry jam, 270. - - Cherry jelly, 269. - - Cherry shrub, 398. - - Chestnut pudding, 289. - - Chestnuts, to roast, 204. - - Chicken broth and panada, 416. - - Chicken croquets and rissoles, 143. - - Chicken curry, 146. - - Chicken dumplings or puddings, 309. - - Chicken jelly, 411. - - Chicken pie, 144. - - Chicken salad, (French,) 481. - - Chicken salad, 147. - - Chickens, broiled, 142. - - Chickens, fricasseed, 143. - - Chilblains, remedy for, 420. - - Chili vinegar, 180. - - Chitterlings, or calf's tripe, 102. - - Chocolate custard, 317. - - Chocolate, to make, 387. - - Chowder, 55. - - Cider cake, (plain,) 445. - - Cider cake, 347. - - Cider vinegar, 409. - - Cider wine, 396. - - Cider, (mulled,) 407. - - Cinderellas, or German puffs, 297. - - Cinnamon cake, 501. - - Citron cakes, 457. - - Citron melon slices, 269. - - Citrons, to preserve, 234. - - Clam soup, (fine,) 486. - - Clam soup, (plain,) 40. - - Clam soup, 39. - - Clams, (baked,) 486. - - Clotted cream, 321. - - Clove cakes, 460. - - Cocoa shells, to boil, 418. - - Cocoa, to prepare, 418. - - Cocoa-nut cakes, (white,) 353. - - Cocoa-nut cakes, 347. - - Cocoa-nut candy, 491. - - Cocoa-nut custard, baked, 317. - - Cocoa-nut custard, boiled, 317. - - Cocoa-nut jumbles, 353. - - Cocoa-nut maccaroons, 352. - - Cocoa-nut pudding, (West India,) 464. - - Cocoa-nut pudding, 287. - - Cocoa-nut pudding, another way, 287. - - Codfish, (fresh,) to boil another way, 50. - - Codfish, (fresh,) to boil, 50. - - Codfish, salt, to boil, 49. - - Coffee custard, 472. - - Coffee, (French,) 390. - - Coffee, to make, 389. - - Cold cream, 426. - - Cold slaw, 226. - - Cold sweet sauce, 170. - - Cologne water, 423. - - Colouring for confectionary, 333. - - Connecticut loaf cake, 459. - - Cookies, (fine,) 461. - - Corn starch blancmange, 500. - - Corn, (green,) pudding, 290. - - Corn, (Indian,) to boil, 192. - - Corns, remedy for, 421. - - Cosmetic paste, 427. - - Crab-apples, (green,) to preserve, 254. - - Crab-apples, (red,) to preserve, 255. - - Crabs, (cold,) 65. - - Crabs, (hot,) 65. - - Crabs, (soft,) 66. - - Cranberries, to preserve, 264. - - Cranberry sauce, 169. - - Cream cake, 372. - - Cream cheese, 447. - - Cream sauce, 170. - - Cream, (lemon,) 321. - - Cream, (orange,) 321. - - Cream, to preserve, 322. - - Croquant cake, 478. - - Cucumbers, (preserved,) 442. - - Cucumbers, to dress raw, 194. - - Cucumbers, to fry, 194. - - Cucumbers, to pickle, 213. - - Cup cake, (Indian,) 462. - - Cup cake, 354. - - Curacoa, 435. - - Curds and whey, 322. - - Currant jelly, (black,) 265. - - Currant jelly, (red,) 264. - - Currant jelly, (white,) 265. - - Currant shrub, 397. - - Currant wine, 394. - - Custard cakes, 448. - - Custard pudding, 300. - - Custard, (boiled,) 314. - - Custard, (plain,) 313. - - Custard, (rice,) 314. - - Custard, (soft,) 314. - - - Dough nuts, 358. - - Ducks, to hash, 150. - - Ducks, to roast, 149. - - Ducks, to stew, 150. - - Dumplings, (apple,) 307. - - Dumplings, (fine suet,) 309. - - Dumplings, (Indian,) 310. - - Dumplings, (light,) 311. - - Dumplings, (plain suet,) 310. - - Durable ink, 429. - - Durable ink, another way, 430. - - - Eastern pudding, 306. - - Egg nogg, 407. - - Egg plant, stuffed, 194. - - Egg plant, to fry, 193. - - Egg plant, to stew, 193. - - Egg sauce, 167. - - Eggs with ham, 123. - - Eggs, raw, 419. - - Eggs, to boil for breakfast, 207. - - Eggs, to fricassee, 208. - - Eggs, to keep, 206. - - Eggs, to pack, 268. - - Eggs, to pickle, 432. - - Elder-berry wine, 395. - - Elder-flower wine, 396. - - Election cake, 348. - - Essence of lemon peel, 408. - - Essence of peppermint, 419. - - Eve's pudding, 296. - - - Family soup, 15. - - Farina, 502. - - Federal cakes, 350. - - Figs, (preserved,) 493. - - Flannel cakes, 367. - - Flax-seed lemonade, 418. - - Floating island, 320. - - Flour hasty-pudding, 301. - - Flour, to brown, 163. - - Force-meat balls, 161. - - Fowls, to boil, 141. - - Fowls, to roast, 142. - - Fox-grape shrub, 397. - - Fresh eggs, (to keep,) 488. - - Friar's chicken, 36. - - Fritters, (apple,) 312. - - Fritters, (plain,) 311. - - Frosted fruit, 271. - - Frozen custard, 450. - - Frozen meat, (to thaw,) 502. - - Fruit queen-cakes, 342. - - - Gelatine jelly, 465. - - General sauce, 173. - - Gherkins, to pickle, 214. - - Giblet soup, 438. - - Ginger beer, 391. - - Ginger plum-cake, 364. - - Ginger, to preserve, 233. - - Gingerbread nuts, 363. - - Gingerbread, (common,) 362. - - Gingerbread, (Franklin,) 364. - - Gingerbread, (soft,) 461. - - Gingerbread, (white,) 362. - - Glycerine, 499. - - Goose pie for Christmas, 153. - - Goose pie, 152. - - Goose, to roast, 151. - - Gooseberries, bottled, 262. - - Gooseberries, to preserve, 260. - - Gooseberries, to stew, 261. - - Gooseberry custard, 316. - - Gooseberry fool, 261. - - Gooseberry wine, 393. - - Grape jelly, 266. - - Grape water-ice, 470. - - Grapes, (wild,) to keep, 267. - - Grapes, in brandy, 266. - - Gravy soup, (clear,) 22. - - Gravy, (drawn or made,) 162. - - Green corn muffins, 496. - - Green ointment, 422. - - Green pea soup, (French,) 438. - - Green tomatas, (preserved,) 492. - - Ground nuts, to roast, 205. - - Ground rice milk, 414. - - Grouse, to roast, 158. - - Gruel, oatmeal, 413. - - Gruel, to make, 413. - - Gumbo soup, 432. - - Gumbo, 439. - - - Halibut cutlets, 47. - - Halibut, to boil, 46. - - Ham dumplings, 311. - - Ham omelet, 439. - - Ham or bacon, directions for curing, 126. - - Ham pie, 122. - - Ham sandwiches, 123. - - Ham, (baked,) 496. - - Ham, (to glaze,) 132. - - Ham, (Westphalia,) to imitate, 131. - - Ham, to boil, 124. - - Ham, to broil, 123. - - Ham, to roast, 126. - - Hare or rabbit soup, 28. - - Hare, to roast, 137. - - Harvey's sauce, 173. - - Hashed veal, 480. - - Herbs, to dry, 436. - - Hoe cake, 445. - - Hominy, to boil, 192. - - Honey cake, 356. - - Honey ginger-cake, 449. - - Honey paste for the hands, 449. - - Horseradish vinegar, 180. - - Huckleberry cake, 350. - - Hungary water, 424. - - - Ice cream, (almond,) 326. - - Ice cream, (common,) 451. - - Ice cream, (lemon,) 322. - - Ice cream, (pine apple,) 325. - - Ice cream, (raspberry,) 325. - - Ice cream, (strawberry,) 325. - - Ice cream, (vanilla,) 325. - - Ice lemonade, 326. - - Ice orangeade, 326. - - Icing for cakes, 338. - - Indian batter cakes, 368. - - Indian corn, to boil, 192. - - Indian dumplings, 310. - - Indian flappers, 369. - - Indian loaf cake, 444. - - Indian muffins, 369. - - Indian mush cakes, 368. - - Indian mush, 301. - - Indian pound cake, 340. - - Indian pudding without eggs, 303. - - Indian pudding, baked, 302. - - Indian pudding, boiled, 302. - - Italian Cream, 332. - - - Jaune-mange, 329. - - Jelly cake, 344. - - Johnny cake, 369. - - Julienne (a la) soup, 23. - - - Keeping meat, &c., in summer, 502. - - Kid, to roast, 136. - - Kisses, 354. - - Kitchen pepper, 182. - - Kitchiner's fish-sauce, 172. - - - Lady cake, 342. - - Lamb, to roast, 112. - - Larding, 160. - - Laudanum, antidote to, 422. - - Lavender water, 423. - - Lavender, compound, 421. - - Lead water, 420. - - Lemon brandy, 402. - - Lemon catchup, 177. - - Lemon cordial, 399. - - Lemon cream, 321. - - Lemon custard, 315. - - Lemon drops, 366. - - Lemon juice, to keep, 408. - - Lemon peel, (essence of,) 408. - - Lemon peel, to keep, 437. - - Lemon pudding, 285. - - Lemon syrup, (fine,) 477. - - Lemon syrup, 398. - - Lemon water-ice, 469. - - Lemonade, 404. - - Lemons, preserved, 241. - - Lettuce or salad, to dress, 203. - - Limes, or small lemons, (preserved,) 473. - - Lip salve, 426. - - Liver dumplings, 310. - - Liver puddings, 128. - - Lobster catchup, 174. - - Lobster pie, 64. - - Lobster sauce, 164. - - Lobster soup, 37. - - Lobster, pickled, 67. - - Lobster, potted, 63. - - Lobster, to boil, 61. - - Lobster, to dress cold, 61. - - Lobster, to fricassee, 62. - - Lobster, to stew, 62. - - - Maccaroni soup, (rich,) 24. - - Maccaroni soup, 24. - - Maccaroni, to dress, 210. - - Maccaroon custard, 318. - - Maccaroon ice cream, 467. - - Maccaroons, (almond,) 351. - - Maccaroons, (cocoa-nut,) 352. - - Mackerel, to boil, 48. - - Mackerel, to broil, 47. - - Mangoes, to pickle, 216. - - Marbled veal, 105. - - Marlborough pudding, 294. - - Marmalade cake, 355. - - Mead, 397. - - Meg Merrilies' soup, 27. - - Milk biscuit, 361. - - Milk punch, 405. - - Milk soup, 25. - - Milk toast, 446. - - Mince meat for Lent, 284. - - Mince meat, (very plain,) 284. - - Mince meat, 283. - - Mince pies, 282. - - Minced oysters, 431. - - Mint julep, 490. - - Mint sauce, 167. - - Mock oysters of corn, 193. - - Mock turtle, or calf's head soup, 30. - - Molasses beer, 392. - - Molasses candy, 365. - - Molasses pie, 489. - - Molasses posset, 407. - - Moravian sugar-cake, 349. - - Morella cherries, to pickle, 217. - - Muffins, (common,) 370. - - Muffins, (Indian,) 369. - - Muffins, (water,) 370. - - Mulled cider, 407. - - Mulled wine, 407. - - Mulligatawny soup, 29. - - Mush cakes, 368. - - Mush, (Indian,) to make, 301. - - Mushroom catchup, 176. - - Mushroom sauce, 166. - - Mushroom sweetbreads, 497. - - Mushrooms, to broil, 202. - - Mushrooms, to pickle brown, 223. - - Mushrooms, to pickle white, 222. - - Mushrooms, to stew, 201. - - Musquito bites, remedy for, 421. - - Musquitoes, to keep off, 500. - - Mustard, (common,) 181. - - Mustard, (French,) 181. - - Mustard, (keeping.) 181. - - Mutton broth made quickly, 415. - - Mutton broth, 414. - - Mutton chops, broiled, 108. - - Mutton chops, stewed, 110. - - Mutton cutlets, a la Maintenon, 109. - - Mutton harico, 111. - - Mutton soup, (including cabbage and noodle soups,) 19. - - Mutton, (casserole of,) 111. - - Mutton, (leg of,) stewed, 111. - - Mutton, hashed, 110. - - Mutton, to boil, 107. - - Mutton, to roast, 106. - - Myrtle oranges, to preserve, 493. - - - Nasturtian sauce, 165. - - Nasturtians, to pickle, 217. - - New York cookies, 360. - - Normandy soup, 482. - - Nougat, 365. - - Noyau, 402. - - - Oatmeal gruel, 413. - - Ochra soup, 32. - - Oil of flowers, 425. - - Omelet souffle, 209. - - Omelet, (plain,) 209. - - Onion sauce, (brown,) 166. - - Onion sauce, (white,) 166. - - Onion soup, 416. - - Onions, pickled white, 222. - - Onions, to boil, 198. - - Onions, to fry, 199. - - Onions, to pickle, 221. - - Onions, to roast, 198. - - Orange cake, 456. - - Orange cream, 321. - - Orange drops, 476. - - Orange jelly, 243. - - Orange marmalade, 243. - - Orange pudding, 285. - - Orange water-ice, 468. - - Orangeade, 404. - - Orgeat, 403. - - Ortolans, to roast, 159. - - Ox-tail soup, 32. - - Oyster catchup, 185. - - Oyster fritters, 59. - - Oyster pie, 60. - - Oyster Sauce, 170. - - Oyster soup, (plain,) 38. - - Oyster soup, 38. - - Oysters, (fine stewed,) 487. - - Oysters, (spiced,) 488. - - Oysters, fried, 57. - - Oysters, minced, 431. - - Oysters, pickled for keeping, 228. - - Oysters, pickled, 57. - - Oysters, scolloped, 58. - - Oysters, stewed, 59. - - - Panada, (chicken,) 416. - - Panada, 413. - - Pancake ham, 497. - - Pancakes, (plain,) 312. - - Pancakes, (sweetmeat,) 313. - - Parsley sauce, 168. - - Parsley, to pickle, 215. - - Parsnips, to boil, 190. - - Partridges, to roast another way, 158. - - Partridges, to roast, 158. - - Paste, (dripping,) 275. - - Paste, (fine puff,) 276. - - Paste, (lard,) 275. - - Paste, (potato,) 276. - - Paste, (suet,) 274. - - Paste, (sweet,) 277. - - Paste, (the best plain,) 272. - - Peach cordial, 401. - - Peach jelly, 247. - - Peach kernels, 437. - - Peach leather, 271. - - Peach mangoes, 440. - - Peach marmalade, 246. - - Peach sauce, 169. - - Peach water-ice, 470. - - Peaches for common use, 245. - - Peaches, (dried,) 248. - - Peaches, (in brandy,) 245. - - Peaches, (to keep,) 495. - - Peaches, to pickle, 217. - - Peaches, to preserve, 244. - - Pearlash, to keep, 430. - - Pears, to bake, 259. - - Pears, to preserve, 259. - - Peas soup, (green,) 34. - - Peas soup, 34. - - Peas, (green,) to boil, 198. - - Pepper pot, 87. - - Peppermint drops, 366. - - Peppers, (green,) to pickle, 214, 218. - - Peppers, (green,) to preserve, 238. - - Perch, to fry, 52. - - Pheasants, to roast another way, 158. - - Pheasants, to roast, 158. - - Pickle, (East India,) 227. - - Pie crust, (common,) 274. - - Pies, (apple and other,) 281. - - Pies, (standing,) 280. - - Pies, 279. - - Pig's feet and ears, soused, 131. - - Pig, to roast, 115. - - Pigeon or chicken dumplings, 309. - - Pigeon pie, 157. - - Pigeons, to roast, 156. - - Pilau, 147. - - Pine-apple ice cream, 325. - - Pine-apple marmalade, 476. - - Pine-apple water-ice, 470. - - Pine-apple-ade, 410. - - Pine-apples, to preserve, 240. - - Pine-apples,(fresh,) to prepare for eating, 241. - - Pink champagne jelly, 452. - - Pink sauce, 173. - - Plovers, to roast, 159. - - Plum charlotte, 321. - - Plum pudding, baked, 303. - - Plum pudding, boiled, 304. - - Plums for common use, 258. - - Plums, (green gage,) to preserve, 256. - - Plums, to preserve, 257. - - Plums,(egg,) to preserve whole, 258. - - Poke, to boil, 200. - - Pomatum, (soft,) 426. - - Pork and beans, 120. - - Pork cheese, 130. - - Pork cutlets, 121. - - Pork pie, 122. - - Pork steaks, 120. - - Pork, (corned,) to boil, 118. - - Pork, (leg of,) to roast, 116. - - Pork, (loin of,) to roast, 117. - - Pork, (middling piece,) to roast, 117. - - Pork, (pickled,) to boil with peas pudding, 119. - - Pork, to stew, 118. - - Port wine jelly, 412. - - Pot pie, (apple,) 434. - - Pot pie, 145. - - Potato pudding, 289. - - Potato snow, 185. - - Potato yeast, 446. - - Potatoes, roasted, 185. - - Potatoes, to boil, 183. - - Potatoes, to fry, 185. - - Poultry, (to draw, &c.,) 494. - - Pound cake, 339. - - Prawns, to boil, 64. - - Prune pudding, 296. - - Pudding catchup, 435. - - Pumpkin chips, 238. - - Pumpkin pie, (New England,) 464. - - Pumpkin pudding, 288. - - Pumpkin yeast, 378. - - Pumpkin, to boil, 191. - - Punch, (fine milk,) 405. - - Punch, (frozen,) 405. - - Punch, (milk,) 405. - - Punch, (regent's,) 405. - - Punch, (Roman,) 405. - - Punch, 404. - - Pyramid of tarts, 280. - - - Quails, to roast, 158. - - Queen cake, 341. - - Quin's sauce for fish, 172. - - Quince cheese, 251. - - Quince cordial, 400. - - Quince jelly, 250. - - Quince marmalade, 250. - - Quince pudding, 285. - - Quinces, preserved, 248. - - Quinces, to preserve whole, 249. - - - Rabbits, fricasseed, 138. - - Rabbits, to fry, 139. - - Rabbits, to stew, 138. - - Radish pods, to pickle, 215. - - Radishes, to prepare for table, 204. - - Raspberries, to preserve, 262. - - Raspberry charlotte, 320. - - Raspberry cordial, 180. - - Raspberry ice-cream, 325. - - Raspberry jam, 263. - - Raspberry vinegar, 180. - - Raspberry water-ice, 469. - - Raspberry wine, 395. - - Ratafia, 403. - - Raw egg, 419. - - Reed birds, to roast, 159. - - Rennet whey, 415. - - Rhubarb jam, 271. - - Rhubarb tarts, 282. - - Rice cakes, 372. - - Rice custard, 314. - - Rice dumplings, 308. - - Rice flummery, 433. - - Rice jelly, 412. - - Rice milk, (ground,) 414. - - Rice milk, 293. - - Rice pudding, (farmer's,) 293. - - Rice pudding, (ground,) 291. - - Rice pudding, (plain,) 292. - - Rice pudding, (plum,) 292. - - Rice pudding, boiled, 293. - - Rice, to boil for curry, 146. - - Rice, to boil, 202. - - Ringworms, remedy for, 421. - - Rock cake, 449. - - Rock-fish, to boil, 51. - - Rock-fish, to pickle, 52. - - Rolls, (common,) 373. - - Rolls, (French,) 373. - - Rose brandy, 402. - - Rose cordial, 399. - - Rose vinegar, 424. - - Rusk, 361. - - Russian or Swedish turnip, to boil, 190. - - Rye and Indian bread, 377. - - - Sago pudding, 290. - - Sago, 412. - - Salad, to dress, 203. - - Sally Lunn cake, 371. - - Salmon steaks, 45. - - Salmon, (fresh,) to bake in slices, 44. - - Salmon, (fresh,) to bake whole, 44. - - Salmon, (fresh,) to boil, 43. - - Salmon, (pickled,) 45. - - Salmon, (smoked,) 46. - - Salsify, to dress, 195. - - Salt pork, (to stew,) 504. - - Sandwiches, (ham,) 123. - - Sangaree, 407. - - Sassafras beer, 392. - - Sassafras mead, 478. - - Sausage meat, (common,) 129. - - Sausages, (Bologna,) 130. - - Sausages, (fine,) 129. - - Savoy biscuits, 351. - - Scented bags, 428. - - Scotch cake, 356. - - Scotch queen-cake, 356. - - Scotch sauce for fish, 171. - - Sea bass or black-fish, boiled, 52. - - Sea bass, fried, 54. - - Sea catchup, 178. - - Sea kale, to boil, 199. - - Secrets, 355. - - Seidlitz powders, 419. - - Shad, (broiled,) 503. - - Shad, baked, 50. - - Shad, to fry, 51. - - Shalot vinegar, 180. - - Shells, 278. - - Sherry Cobler, 406. - - Short cakes, 371. - - Shrewsbury cake, 433. - - Shrub, (cherry,) 398. - - Shrub, (currant,) 397. - - Shrub, (fox-grape,) 397. - - Smelts, to fry, 431. - - Snipes, to roast, 157. - - Snowball custard, 315. - - Soda biscuit, 371. - - Soda water, 419. - - Soup a la Lucy, 489. - - Sour milk, 455. - - Spanish buns, 343. - - Spinach and eggs, 188. - - Spinach, to boil, 188. - - Sponge cake, 345. - - Spruce beer, 391. - - Squash pudding, 288. - - Squash, (winter,) to boil, 191. - - Squashes or cymlings, to boil, 191. - - Strawberries, (to keep,) 494. - - Strawberries, preserved, 267. - - Strawberry cordial, 400. - - Strawberry ice-cream, 325. - - Strawberry water-ice, 469. - - Sturgeon cutlets, 54. - - Suet pudding, 300. - - Sugar biscuit, 360. - - Sugar syrup, clarified, 232. - - Sweet basil vinegar, 179. - - Sweet jars, 428. - - Sweet potato pudding, 289. - - Sweet potatoes, (compote of,) 497. - - Sweet potatoes, boiled, 186. - - Sweet potatoes, fried, 186. - - Sweet sauce, (cold,) 170. - - Sweetbreads, larded, 104. - - Sweetbreads, to broil, 432. - - Sweetbreads, to roast, 104. - - Syllabub or whipt cream, 318. - - Syllabub, (country,) 319. - - - Tamarind water, 417. - - Tapioca, 412. - - Tarragon vinegar, 179. - - Tea, to make, 388. - - Tennessee muffins, 445. - - Terrapins, 66. - - Thieves' vinegar, 424. - - Toast and water, 417. - - Toast, (to make,) 505. - - Tomata catchup, (fine,) 479. - - Tomata catchup, 177. - - Tomata honey, 441. - - Tomata pickles, (green,) 480. - - Tomata pickles, (red,) 480. - - Tomata soup, 483. - - Tomata soy, 224. - - Tomatas, (broiled,) 441. - - Tomatas, (preserved,) 441. - - Tomatas, to bake, 200. - - Tomatas, to keep, 437. - - Tomatas, to pickle, 223. - - Tomatas, to stew, 200. - - Tongue, (salted or pickled,) to boil, 89. - - Tongue, (smoked,) to boil, 88. - - Trifle, 319. - - Tripe and oysters, 87. - - Tripe, to boil, 86. - - Tripe, to fry, 87. - - Trout, to boil, 54. - - Trout, to fry, 53. - - Turkey, to boil, 156. - - Turkey, to roast, 154. - - Turkish sherbet, 408. - - Turnips, to boil, 189. - - - Union pudding, 490. - - - Veal cutlets, 97. - - Veal or chicken tea, 414. - - Veal patties, 99. - - Veal pie, 99. - - Veal soup, (rich,) 21. - - Veal soup, 21. - - Veal steaks, 98. - - Veal, (breast of,) to roast, 94. - - Veal, (breast of,) to stew, 95. - - Veal, (fillet of,) to roast, 94. - - Veal, (fillet of,) to stew, 96. - - Veal, (knuckle of,) to stew, 96. - - Veal, (loin of,) to roast, 93. - - Veal, (minced,) 98. - - Vegetable soup, 416. - - Venison hams, 136. - - Venison pasty, 135. - - Venison soup, 28. - - Venison steaks, 135. - - Venison, (cold,) to hash, 134. - - Venison, to roast, 133. - - Vermicelli soup, 25. - - Vinegar (cider,) 409. - - Vinegar, (sugar,) 410. - - Vinegar, (white,) 409. - - Violet perfume, 429. - - - Wafer cakes, 357. - - Waffles, 359. - - Walnut catchup, 175. - - Walnuts, pickled black, 219. - - Walnuts, pickled green, 221. - - Walnuts, pickled white, 220. - - Warm slaw, 226. - - Warts, remedy for, 421. - - Washington cake, 347. - - Water souchy, 41. - - Watermelon rind, to preserve, 237. - - Welsh rabbit, 387. - - White soup, (rich,) 26. - - Wine jelly, 406. - - Wine sauce, 169. - - Wine whey, 415. - - Wonders or crullers, 357. - - Woodcocks, to roast, 159. - - - Yam pudding, 289. - - Yeast, (bakers',) 379. - - Yeast, (bran,) 378. - - Yeast, (common,) 377. - - Yeast, (patent,) 435. - - Yeast, (pumpkin,) 378. - - - - - -End of Project Gutenberg's Miss Leslie's Complete Cookery, by Eliza Leslie - -*** END OF THIS PROJECT GUTENBERG EBOOK MISS LESLIE'S COMPLETE COOKERY *** - -***** This file should be named 60025.txt or 60025.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/0/0/2/60025/ - -Produced by Julia Miller, Gemma J. Wright and the Online -Distributed Proofreading Team at http://www.pgdp.net (This -file was produced from images generously made available -by The Internet Archive/American Libraries.) - - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. Project Gutenberg is a registered trademark, -and may not be used if you charge for the eBooks, unless you receive -specific permission. If you do not charge anything for copies of this -eBook, complying with the rules is very easy. You may use this eBook -for nearly any purpose such as creation of derivative works, reports, -performances and research. They may be modified and printed and given -away--you may do practically ANYTHING in the United States with eBooks -not protected by U.S. copyright law. Redistribution is subject to the -trademark license, especially commercial redistribution. - -START: FULL LICENSE - -THE FULL PROJECT GUTENBERG LICENSE -PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK - -To protect the Project Gutenberg-tm mission of promoting the free -distribution of electronic works, by using or distributing this work -(or any other work associated in any way with the phrase "Project -Gutenberg"), you agree to comply with all the terms of the Full -Project Gutenberg-tm License available with this file or online at -www.gutenberg.org/license. - -Section 1. General Terms of Use and Redistributing Project -Gutenberg-tm electronic works - -1.A. By reading or using any part of this Project Gutenberg-tm -electronic work, you indicate that you have read, understand, agree to -and accept all the terms of this license and intellectual property -(trademark/copyright) agreement. If you do not agree to abide by all -the terms of this agreement, you must cease using and return or -destroy all copies of Project Gutenberg-tm electronic works in your -possession. If you paid a fee for obtaining a copy of or access to a -Project Gutenberg-tm electronic work and you do not agree to be bound -by the terms of this agreement, you may obtain a refund from the -person or entity to whom you paid the fee as set forth in paragraph -1.E.8. - -1.B. "Project Gutenberg" is a registered trademark. It may only be -used on or associated in any way with an electronic work by people who -agree to be bound by the terms of this agreement. There are a few -things that you can do with most Project Gutenberg-tm electronic works -even without complying with the full terms of this agreement. See -paragraph 1.C below. There are a lot of things you can do with Project -Gutenberg-tm electronic works if you follow the terms of this -agreement and help preserve free future access to Project Gutenberg-tm -electronic works. See paragraph 1.E below. - -1.C. The Project Gutenberg Literary Archive Foundation ("the -Foundation" or PGLAF), owns a compilation copyright in the collection -of Project Gutenberg-tm electronic works. Nearly all the individual -works in the collection are in the public domain in the United -States. If an individual work is unprotected by copyright law in the -United States and you are located in the United States, we do not -claim a right to prevent you from copying, distributing, performing, -displaying or creating derivative works based on the work as long as -all references to Project Gutenberg are removed. Of course, we hope -that you will support the Project Gutenberg-tm mission of promoting -free access to electronic works by freely sharing Project Gutenberg-tm -works in compliance with the terms of this agreement for keeping the -Project Gutenberg-tm name associated with the work. You can easily -comply with the terms of this agreement by keeping this work in the -same format with its attached full Project Gutenberg-tm License when -you share it without charge with others. - -1.D. The copyright laws of the place where you are located also govern -what you can do with this work. Copyright laws in most countries are -in a constant state of change. If you are outside the United States, -check the laws of your country in addition to the terms of this -agreement before downloading, copying, displaying, performing, -distributing or creating derivative works based on this work or any -other Project Gutenberg-tm work. The Foundation makes no -representations concerning the copyright status of any work in any -country outside the United States. - -1.E. Unless you have removed all references to Project Gutenberg: - -1.E.1. The following sentence, with active links to, or other -immediate access to, the full Project Gutenberg-tm License must appear -prominently whenever any copy of a Project Gutenberg-tm work (any work -on which the phrase "Project Gutenberg" appears, or with which the -phrase "Project Gutenberg" is associated) is accessed, displayed, -performed, viewed, copied or distributed: - - This eBook is for the use of anyone anywhere in the United States and - most other parts of the world at no cost and with almost no - restrictions whatsoever. You may copy it, give it away or re-use it - under the terms of the Project Gutenberg License included with this - eBook or online at www.gutenberg.org. If you are not located in the - United States, you'll have to check the laws of the country where you - are located before using this ebook. - -1.E.2. If an individual Project Gutenberg-tm electronic work is -derived from texts not protected by U.S. copyright law (does not -contain a notice indicating that it is posted with permission of the -copyright holder), the work can be copied and distributed to anyone in -the United States without paying any fees or charges. If you are -redistributing or providing access to a work with the phrase "Project -Gutenberg" associated with or appearing on the work, you must comply -either with the requirements of paragraphs 1.E.1 through 1.E.7 or -obtain permission for the use of the work and the Project Gutenberg-tm -trademark as set forth in paragraphs 1.E.8 or 1.E.9. - -1.E.3. If an individual Project Gutenberg-tm electronic work is posted -with the permission of the copyright holder, your use and distribution -must comply with both paragraphs 1.E.1 through 1.E.7 and any -additional terms imposed by the copyright holder. Additional terms -will be linked to the Project Gutenberg-tm License for all works -posted with the permission of the copyright holder found at the -beginning of this work. - -1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm -License terms from this work, or any files containing a part of this -work or any other work associated with Project Gutenberg-tm. - -1.E.5. Do not copy, display, perform, distribute or redistribute this -electronic work, or any part of this electronic work, without -prominently displaying the sentence set forth in paragraph 1.E.1 with -active links or immediate access to the full terms of the Project -Gutenberg-tm License. - -1.E.6. You may convert to and distribute this work in any binary, -compressed, marked up, nonproprietary or proprietary form, including -any word processing or hypertext form. However, if you provide access -to or distribute copies of a Project Gutenberg-tm work in a format -other than "Plain Vanilla ASCII" or other format used in the official -version posted on the official Project Gutenberg-tm web site -(www.gutenberg.org), you must, at no additional cost, fee or expense -to the user, provide a copy, a means of exporting a copy, or a means -of obtaining a copy upon request, of the work in its original "Plain -Vanilla ASCII" or other form. Any alternate format must include the -full Project Gutenberg-tm License as specified in paragraph 1.E.1. - -1.E.7. Do not charge a fee for access to, viewing, displaying, -performing, copying or distributing any Project Gutenberg-tm works -unless you comply with paragraph 1.E.8 or 1.E.9. - -1.E.8. You may charge a reasonable fee for copies of or providing -access to or distributing Project Gutenberg-tm electronic works -provided that - -* You pay a royalty fee of 20% of the gross profits you derive from - the use of Project Gutenberg-tm works calculated using the method - you already use to calculate your applicable taxes. The fee is owed - to the owner of the Project Gutenberg-tm trademark, but he has - agreed to donate royalties under this paragraph to the Project - Gutenberg Literary Archive Foundation. Royalty payments must be paid - within 60 days following each date on which you prepare (or are - legally required to prepare) your periodic tax returns. Royalty - payments should be clearly marked as such and sent to the Project - Gutenberg Literary Archive Foundation at the address specified in - Section 4, "Information about donations to the Project Gutenberg - Literary Archive Foundation." - -* You provide a full refund of any money paid by a user who notifies - you in writing (or by e-mail) within 30 days of receipt that s/he - does not agree to the terms of the full Project Gutenberg-tm - License. You must require such a user to return or destroy all - copies of the works possessed in a physical medium and discontinue - all use of and all access to other copies of Project Gutenberg-tm - works. - -* You provide, in accordance with paragraph 1.F.3, a full refund of - any money paid for a work or a replacement copy, if a defect in the - electronic work is discovered and reported to you within 90 days of - receipt of the work. - -* You comply with all other terms of this agreement for free - distribution of Project Gutenberg-tm works. - -1.E.9. If you wish to charge a fee or distribute a Project -Gutenberg-tm electronic work or group of works on different terms than -are set forth in this agreement, you must obtain permission in writing -from both the Project Gutenberg Literary Archive Foundation and The -Project Gutenberg Trademark LLC, the owner of the Project Gutenberg-tm -trademark. Contact the Foundation as set forth in Section 3 below. - -1.F. - -1.F.1. Project Gutenberg volunteers and employees expend considerable -effort to identify, do copyright research on, transcribe and proofread -works not protected by U.S. copyright law in creating the Project -Gutenberg-tm collection. Despite these efforts, Project Gutenberg-tm -electronic works, and the medium on which they may be stored, may -contain "Defects," such as, but not limited to, incomplete, inaccurate -or corrupt data, transcription errors, a copyright or other -intellectual property infringement, a defective or damaged disk or -other medium, a computer virus, or computer codes that damage or -cannot be read by your equipment. - -1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right -of Replacement or Refund" described in paragraph 1.F.3, the Project -Gutenberg Literary Archive Foundation, the owner of the Project -Gutenberg-tm trademark, and any other party distributing a Project -Gutenberg-tm electronic work under this agreement, disclaim all -liability to you for damages, costs and expenses, including legal -fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT -LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE -PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE -TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE -LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR -INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH -DAMAGE. - -1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a -defect in this electronic work within 90 days of receiving it, you can -receive a refund of the money (if any) you paid for it by sending a -written explanation to the person you received the work from. If you -received the work on a physical medium, you must return the medium -with your written explanation. The person or entity that provided you -with the defective work may elect to provide a replacement copy in -lieu of a refund. If you received the work electronically, the person -or entity providing it to you may choose to give you a second -opportunity to receive the work electronically in lieu of a refund. If -the second copy is also defective, you may demand a refund in writing -without further opportunities to fix the problem. - -1.F.4. Except for the limited right of replacement or refund set forth -in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO -OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT -LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. - -1.F.5. Some states do not allow disclaimers of certain implied -warranties or the exclusion or limitation of certain types of -damages. If any disclaimer or limitation set forth in this agreement -violates the law of the state applicable to this agreement, the -agreement shall be interpreted to make the maximum disclaimer or -limitation permitted by the applicable state law. The invalidity or -unenforceability of any provision of this agreement shall not void the -remaining provisions. - -1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the -trademark owner, any agent or employee of the Foundation, anyone -providing copies of Project Gutenberg-tm electronic works in -accordance with this agreement, and any volunteers associated with the -production, promotion and distribution of Project Gutenberg-tm -electronic works, harmless from all liability, costs and expenses, -including legal fees, that arise directly or indirectly from any of -the following which you do or cause to occur: (a) distribution of this -or any Project Gutenberg-tm work, (b) alteration, modification, or -additions or deletions to any Project Gutenberg-tm work, and (c) any -Defect you cause. - -Section 2. Information about the Mission of Project Gutenberg-tm - -Project Gutenberg-tm is synonymous with the free distribution of -electronic works in formats readable by the widest variety of -computers including obsolete, old, middle-aged and new computers. It -exists because of the efforts of hundreds of volunteers and donations -from people in all walks of life. - -Volunteers and financial support to provide volunteers with the -assistance they need are critical to reaching Project Gutenberg-tm's -goals and ensuring that the Project Gutenberg-tm collection will -remain freely available for generations to come. In 2001, the Project -Gutenberg Literary Archive Foundation was created to provide a secure -and permanent future for Project Gutenberg-tm and future -generations. To learn more about the Project Gutenberg Literary -Archive Foundation and how your efforts and donations can help, see -Sections 3 and 4 and the Foundation information page at -www.gutenberg.org Section 3. Information about the Project Gutenberg -Literary Archive Foundation - -The Project Gutenberg Literary Archive Foundation is a non profit -501(c)(3) educational corporation organized under the laws of the -state of Mississippi and granted tax exempt status by the Internal -Revenue Service. The Foundation's EIN or federal tax identification -number is 64-6221541. Contributions to the Project Gutenberg Literary -Archive Foundation are tax deductible to the full extent permitted by -U.S. federal laws and your state's laws. - -The Foundation's principal office is in Fairbanks, Alaska, with the -mailing address: PO Box 750175, Fairbanks, AK 99775, but its -volunteers and employees are scattered throughout numerous -locations. Its business office is located at 809 North 1500 West, Salt -Lake City, UT 84116, (801) 596-1887. Email contact links and up to -date contact information can be found at the Foundation's web site and -official page at www.gutenberg.org/contact - -For additional contact information: - - Dr. Gregory B. Newby - Chief Executive and Director - gbnewby@pglaf.org - -Section 4. Information about Donations to the Project Gutenberg -Literary Archive Foundation - -Project Gutenberg-tm depends upon and cannot survive without wide -spread public support and donations to carry out its mission of -increasing the number of public domain and licensed works that can be -freely distributed in machine readable form accessible by the widest -array of equipment including outdated equipment. Many small donations -($1 to $5,000) are particularly important to maintaining tax exempt -status with the IRS. - -The Foundation is committed to complying with the laws regulating -charities and charitable donations in all 50 states of the United -States. Compliance requirements are not uniform and it takes a -considerable effort, much paperwork and many fees to meet and keep up -with these requirements. We do not solicit donations in locations -where we have not received written confirmation of compliance. To SEND -DONATIONS or determine the status of compliance for any particular -state visit www.gutenberg.org/donate - -While we cannot and do not solicit contributions from states where we -have not met the solicitation requirements, we know of no prohibition -against accepting unsolicited donations from donors in such states who -approach us with offers to donate. - -International donations are gratefully accepted, but we cannot make -any statements concerning tax treatment of donations received from -outside the United States. U.S. laws alone swamp our small staff. - -Please check the Project Gutenberg Web pages for current donation -methods and addresses. Donations are accepted in a number of other -ways including checks, online payments and credit card donations. To -donate, please visit: www.gutenberg.org/donate - -Section 5. General Information About Project Gutenberg-tm electronic works. - -Professor Michael S. Hart was the originator of the Project -Gutenberg-tm concept of a library of electronic works that could be -freely shared with anyone. For forty years, he produced and -distributed Project Gutenberg-tm eBooks with only a loose network of -volunteer support. - -Project Gutenberg-tm eBooks are often created from several printed -editions, all of which are confirmed as not protected by copyright in -the U.S. unless a copyright notice is included. Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition. - -Most people start at our Web site which has the main PG search -facility: www.gutenberg.org - -This Web site includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. - diff --git a/old/60025.zip b/old/60025.zip Binary files differdeleted file mode 100644 index 82d0664..0000000 --- a/old/60025.zip +++ /dev/null |
