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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 - 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