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diff --git a/old/8cook10h.htm b/old/8cook10h.htm new file mode 100644 index 0000000..c33ba6b --- /dev/null +++ b/old/8cook10h.htm @@ -0,0 +1,15686 @@ +<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"> +<html> + <head> + <meta http-equiv="Content-Type" content= + "text/html; charset=iso-8859-1"> + <title> + DIRECTIONS FOR COOKERY, IN ITS VARIOUS BRANCHES. + </title> + <style type="text/css"> + <!-- + * { font-family: Times;} + P { margin-top: .75em; + font-size: 12pt; + text-align: justify; + margin-bottom: .75em; } + HR { width: 33%; } + // --> + </style> + </head> +<body> + + +<pre> + +The Project Gutenberg EBook of Directions for Cookery, in its Various +Branches, by Eliza Leslie +#2 in our series by Eliza Leslie + +Copyright laws are changing all over the world. Be sure to check the +copyright laws for your country before downloading or redistributing +this or any other Project Gutenberg eBook. + +This header should be the first thing seen when viewing this Project +Gutenberg file. Please do not remove it. Do not change or edit the +header without written permission. + +Please read the "legal small print," and other information about the +eBook and Project Gutenberg at the bottom of this file. Included is +important information about your specific rights and restrictions in +how the file may be used. You can also find out about how to make a +donation to Project Gutenberg, and how to get involved. + + +**Welcome To The World of Free Plain Vanilla Electronic Texts** + +**eBooks Readable By Both Humans and By Computers, Since 1971** + +*****These eBooks Were Prepared By Thousands of Volunteers!***** + + +Title: Directions for Cookery, in its Various Branches + +Author: Eliza Leslie + +Release Date: January, 2006 [EBook #9624] +[Yes, we are more than one year ahead of schedule] +[This file was first posted on October 10, 2003] + +Edition: 10 + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THE PROJECT GUTENBERG EBOOK DIRECTIONS FOR COOKERY *** + + + + +Produced by Digital & Multimedia Center, Michigan State University +Libraries; Steve Schulze, and the Online Distributed Proofreading Team. + + + + + +</pre> + + + +<br><br><hr style="width: 35%;"><br><br> +<center><h1>DIRECTIONS FOR COOKERY, IN ITS VARIOUS BRANCHES.</h1> +<br> + +<h3>BY</h3> +<h2>MISS LESLIE.</h2> + + +<br><br><hr style="width: 35%;"><br><br> +<h3>TENTH EDITION, WITH IMPROVEMENTS AND SUPPLEMENTARY RECEIPTS.</h3> +<h3>1840.</h3></center> + + +<br><br><hr style="width: 35%;"><br><br> +<h2>PREFACE</h2> + +<p>The success of her little book entitled "Seventy-five Receipts in +Cakes, Pastry, and Sweetmeats." has encouraged the author to +attempt a larger and more miscellaneous work on the subject of +cookery, comprising as far as practicable whatever is most useful +in its various departments; and particularly adapted to the +domestic economy of her own country. Designing it as a manual of +American housewifery, she has avoided the insertion of any dishes +whose ingredients cannot be procured on our side of the Atlantic, +and which require for their preparation utensils that are rarely +found except in Europe. Also, she has omitted every thing which +may not, by the generality of tastes, be considered good of its +kind, and well worth the trouble and cost of preparing.</p> + +<p>The author has spared no pains in collecting and arranging, +perhaps the greatest number of practical and original receipts +that have ever appeared in a similar work; flattering herself that +she has rendered them so explicit as to be easily understood, and +followed, even by inexperienced cooks. The directions are given as +minutely as if each receipt was "to stand alone by itself," all +references to others being avoided; except in some few instances +to the one immediately preceding; it being a just cause of +complaint that in some of the late cookery books, the reader, +before finishing the article, is desired to search out pages and +numbers in remote parts of the volume.</p> + +<p>In the hope that her system of cookery may be consulted with equal +advantage by families in town and in country, by those whose +condition makes it expedient to practise economy, and by others +whose circumstances authorize a liberal expenditure, the author +sends it to take its chance among the multitude of similar +publications, satisfied that it will meet with as much success as +it may be found to deserve,--more she has no right to expect.</p> + +<p><i>Philadelphia, April 15th, 1837</i>.</p> + + + +<br><br><hr style="width: 35%;"><br><br> +<h2>INTRODUCTORY HINTS.</h2> +<br> + +<p><b>WEIGHTS AND MEASURES.</b></p> + +<p>We recommend to all families that they should keep in the house: a +pair of scales, (one of the scales deep enough to hold flour, +sugar, &c., conveniently,) and a set of tin measures: as accuracy +in proportioning the ingredients is indispensable to success in +cookery. It is best to have the scales permanently fixed to a +small beam projecting (for instance) from one of the shelves of +the store-room. This will preclude the frequent inconvenience of +their getting twisted, unlinked, and otherwise out of order; a +common consequence of putting them in and out of their box, and +carrying them from place to place. The weights (of which there +should be a set from two pounds to a quarter of an ounce) ought +carefully to be kept in the box, that none of them may be lost or +mislaid.</p> + +<p>A set of tin measures (with small spouts or lips) from a gallon +down to half a jill, will be found very convenient in every +kitchen; though common pitchers, bowls, glasses, &c. may be +substituted. It is also well to have a set of wooden measures from +a bushel to a quarter of a peck.</p> +<br> + +<p>Let it be remembered, that of liquid measure--</p> +<ul> +<li>Two jills are half a pint.</li> +<li>Two pints--one quart.</li> +<li>Four quarts--one gallon.</li> +</ul> + +<p>Of dry measure--</p> +<ul> +<li>Half a gallon is a quarter of a peck.</li> +<li>One gallon--half a peck.</li> +<li>Two gallons--one peck.</li> +<li>Four gallons--half a bushel.</li> +<li>Eight gallons--one bushel.</li> +</ul> +<p>About twenty-five drops of any thin liquid will fill a common +sized tea-spoon.</p> + +<p>Four table-spoonfuls or half a jill, will fill a common wine +glass.</p> + +<p>Four wine glasses will fill a half-pint or common tumbler, or a +large coffee-cup.</p> + +<p>A quart black bottle holds in reality about a pint and a half.</p> + +<p>Of flour, butter, sugar, and most articles used in cakes and +pastry, a quart is generally about equal in quantity to a pound +avoirdupois, (sixteen ounces.) Avoirdupois is the weight +designated throughout this book.</p> + +<p>Ten eggs generally weigh one pound before they are broken.</p> + +<p>A table-spoonful of salt is generally about one ounce.</p> + + + +<br><br><hr style="width: 35%;"><br><br> +<h2>GENERAL CONTENTS.</h2> + +<p><a href="#SOUPS.">Soups; including those of Fish</a></p> + +<p><a href="#FISH.">Fish; various ways of dressing</a></p> + +<p><a href="#SHELL_FISH">Shell Fish; Oysters, Lobsters, Crabs, Etc.</a></p> + +<p><a href="#BEEF.">Beef; including pickling and smoking it</a></p> + +<p><a href="#VEAL.">Veal</a></p> + +<p><a href="#MUTTON_AND_LAMB.">Mutton and Lamb</a></p> + +<p><a href="#PORK,_HAM,_ETC.">Pork; including Bacon, Sausages, Etc.</a></p> + +<p><a href="#VENISON,_ETC.">Venison; Hares, Rabbits, Etc.</a></p> + +<p><a href="#POULTRY,_GAME,_ETC.">Poultry and Game</a></p> + +<p><a href="#GRAVY_AND_SAUCES.">Gravy and Sauces</a></p> + +<p><a href="#STORE_FISH_SAUCES.">Store Fish Sauces; Catchups, Etc.</a></p> + +<p><a href="#FLAVOURED_VINEGARS.">Flavoured Vinegars;</a></p> + +<p><a href="#MUSTARD_AND_PEPPER.">Mustards & Pepper</a></p> + +<p><a href="#VEGETABLES">Vegetables; including Indian Corn, Tomatas, Mushrooms, Etc.</a></p> + +<p><a href="#EGGS,_ETC.">Eggs; usual ways of dressing, including Omelets</a></p> + +<p><a href="#PICKLING">Pickling</a></p> + +<p><a href="#SWEETMEATS.">Sweetmeats; including Preserves and Jellies</a></p> + +<p><a href="#PASTRY,_PUDDINGS,_ETC">Pastry and Puddings; also Pancakes, Dumplings, Custards, Etc., +Syllabubs; also Ice Creams and Blanc-mange</a></p> + +<p><a href="#CAKES,_ETC.">Cakes; including various sweet Cakes and Gingerbread</a></p> + +<p><a href="#WARM_CAKES_FOR_BREAKFAST_AND_TEA.">Warm Cakes for Breakfast and Tea; also, Bread, Yeast, Butter, +Cheese, Tea, Coffee, Etc.</a></p> + +<p><a href="#DOMESTIC_LIQUORS_ETC.">Domestic Liquors; including home-made Beer, Wines, Shrub, +Cordials, Etc.</a></p> + +<p><a href="#PREPARATIONS_FOR_THE_SICK.">Preparations for the Sick</a></p> + +<p><a href="#PERFUMERY,_ETC.">Perfumery</a></p> + +<p><a href="#MISCELLANEOUS_RECEIPTS.">Miscellaneous Receipts</a></p> + +<p><a href="#ADDITIONAL_RECEIPTS.">Additional Receipts</a></p> + +<p><a href="#ANIMALS">Animals used as Butchers' Meat</a></p> + +<p><a href="#INDEX">Index</a></p> + +<br><br><hr style="width: 35%;"><br><br> +<center><h1>DIRECTIONS FOR COOKERY, IN ITS VARIOUS BRANCHES.</h1></center> + +<br><br><hr style="width: 35%;"><br><br> +<h2><a name="SOUPS."></a>SOUPS.</h2> +<br> + +<p><b>GENERAL REMARKS.</b></p> + +<p>Always use soft water for making soup, and be careful to proportion +the quantity of water to that of the meat. Somewhat less than a quart of +water to a pound of meat, is a good rule for common soups. Rich soups, +intended for company, may have a still smaller allowance of water.</p> + +<p>Soup should always be made entirely of fresh meat that has not been +previously cooked. An exception to this rule may sometimes be made in +favour of the remains of a piece of roast beef that has been <i>very much</i> +under-done in roasting. This may be <i>added</i> to a good piece of raw meat. +Cold ham, also, may be occasionally put into white soups.</p> + +<p>Soup made of cold meat has always a vapid, disagreeable taste, very +perceptible through all the seasoning, and which nothing indeed can +disguise. Also, it will be of a bad, dingy colour. The juices of the +meat having been exhausted by the first cooking, the undue proportion of +watery liquid renders it, for soup, indigestible and unwholesome, as +well as unpalatable. As there is little or no nutriment to be derived +from soup made with cold meat, it is better to refrain from using it for +this purpose, and to devote the leavings of the table to some other +object. No person accustomed to really 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 +<i>excellent</i> soups from cold scraps. There is much <i>bad</i> soup to be found +in France, at inferior houses; but <i>good</i> French cooks are not, as is +generally supposed, really in the practice of concocting any dishes out +of the refuse of the table. And we repeat, that cold meat, even when +perfectly good, and used in a large quantity, has not sufficient +substance to flavour soup, or to render it wholesome.</p> + +<p>Soup, however, that has been originally made of raw meat entirely, is +frequently better the second day than the first; provided that it is +re-boiled only for a very short time, and that no additional water is +added to it.</p> + +<p>Unless it has been allowed to boil too hard, so as to exhaust the +water, the soup-pot will not require replenishing. When it is found +absolutely necessary to do so, the additional water must be boiling hot +when poured in; if lukewarm or cold, it will entirely spoil +the soup.</p> + +<p>Every particle of fat should be carefully skimmed from the surface. +Greasy soup is disgusting and unwholesome. The lean of meat is much +better for soup than the fat.</p> + +<p>Long and slow boiling is necessary to extract the strength from the +meat. If boiled fast over a large fire, the meat becomes hard and tough, +and will not give out its juices.</p> + +<p>Potatoes, if boiled in the soup, are thought by some to render it +unwholesome, from the opinion that the water in which potatoes have been +cooked is almost a poison. As potatoes are a part of every dinner, it is +very easy to take a few out of the pot in which they have been boiled by +themselves, and to cut them up and add them to the soup just before it +goes to table.</p> + +<p>The cook should season the soup but very slightly with salt and +pepper. If she puts in too much, it may spoil it for the taste of most +of those that are to eat it; but if too little, it is easy to add more +to your own plate.</p> + +<p>The practice of thickening soup by stirring flour into it is not a +good one, as it spoils both the appearance and the taste. If made with a +sufficient quantity of good fresh meat, and not too much water, and if +boiled long and slowly, it will have substance enough without +flour.</p> <br> + +<p><a name="FAMILY_SOUP."></a><b>FAMILY SOUP.</b></p> + +<p>Take a shin or leg of beef that has been newly killed; the fore leg +is best, as there is the most meat on it. Have it cut into three pieces, +and wash it well. To each pound allow somewhat less than a quart of +water; for instance, to ten pounds of leg of beef, nine quarts of water +is a good proportion. Put it into a large pot, and add half a +table-spoonful of salt. Hang it over a good fire, as early as six +o'clock in the morning, if you dine at two. When it has come to a hard +boil, and the scum has risen, (which it will do as soon as it has +boiled,) skim it well. Do not remove the lid more frequently than is +absolutely necessary, as uncovering the pot causes the flavour to +evaporate. Then set it on hot coals in the corner, and keep it simmering +steadily, adding fresh coals so as to continue a regular heat.</p> + +<p>About nine o'clock, put in four carrots, one parsnip, and a large +onion cut into slices, and four small turnips, and eight tomatas, also +cut up; add a head of celery cut small. Put in a very small head of +cabbage, cut into little pieces. If you have any objection to cabbage, +substitute a larger proportion of the other vegetables. Put in also a +bunch of sweet marjoram, tied up in a thin muslin rag to prevent its +floating on the top.</p> + +<p>Let the soup simmer unceasingly till two o'clock, skimming it well: +then take it up, and put it into a tureen. If your dinner hour is later, +you may of course begin the soup later; but it will require at least +eight hours' cooking; remembering to put in the vegetables three hours +after the meat.</p> + +<p>If you wish to send the meat to table, take the best part of it out +of the soup, about two hours before dinner. Have ready another pot with +a dozen tomatas and a few cloves. Moisten them with a little of the +soup, just sufficient to keep them from burning. When the tomatas have +stewed down soft, put the meat upon them, and let it brown till dinner +time over a few coals, keeping the pot closely covered; then send it to +table on a dish by itself. Let the remainder of the meat be left in the +large pot till you send up the soup, as by that time it will be boiled +to rags and have transferred all its flavour to the liquid.</p> + +<p>This soup will be greatly improved by the addition of a few dozen +ochras cut into very thin slices, and put in with the other vegetables. +You may put Lima beans into it, green peas, or indeed any vegetables you +like: or you may thicken it with ochras and tomatas only.</p> + +<p>Next day, take what is left of the soup, put it into a pot, and +simmer it over hot coals for half an hour: a longer time will weaken the +taste. If it has been well made and kept in a cool place, it will be +found better the second day than the first.</p> + +<p>If your family is very small, and the leg of beef large, and the +season winter, it may furnish soup for four successive days. Cut the +beef in half; make soup of the first half, in the manner above directed, +and have the remainder warmed next day; then on the third day make fresh +soup of the second half.</p> + +<p>We have been minute in these directions; for if strictly followed, +the soup, though plain, will be found excellent.</p> + +<p>If you do not intend to serve up the meat separately, break to pieces +all the bones with a mallet or kitchen cleaver. This, by causing them to +give out their marrow, &c., will greatly enrich the liquid. Do this, +of course, when you first begin the soup.</p> <br> + +<p><a name="FINE_BEEF_SOUP."></a><b>FINE BEEF SOUP.</b></p> + +<p>Begin this soup the day before it is wanted. Take a good piece of +fresh beef that has been newly killed: any substantial part will do that +has not too much fat about it: a fore leg is very good for this purpose. +Wash it well. Cut off all the meat, and break up the bones. Put the meat +and the bones into a large pot, very early in the day, so as to allow +eight or nine hours for its boiling. Proportion the water to the +quantity of meat--about a pint and a half to each pound. Sprinkle the +meat with a small quantity of pepper and salt. Pour on the water, hang +it over a moderate fire, and boil it slowly; carefully skimming off all +the fat that rises to the top, and keeping it closely covered, except +when you raise the lid to skim it. Do not, on any account, put in +additional water to this soup while it is boiling; and take care that +the boiling goes steadily on, as, if it stops, the soup will be much +injured. But if the fire is too great, and the soup boils too fast, the +meat will become hard and tough, and will not give out its juices.</p> + +<p>After the meat is reduced to rags, and the soup sufficiently boiled, +remove the pot from the fire, and let it stand in the corner for a +quarter of an hour to settle. Then take it up, strain it into a large +earthen pan, cover it, and set it away in a cool dry place till next +day. Straining it makes it clear and bright, and frees it from the +shreds of meat and bone. If you find that it jellies in the pan, (which +it will if properly made,) do not disturb it till you are ready to put +it into the pot for the second boiling, as breaking the jelly may +prevent it from keeping well.</p> + +<p>On the following morning, boil separately, carrots, turnips, onions, +celery, and whatever other vegetables you intend to thicken the soup +with. Tomatas will greatly improve it. Prepare them by taking off the +skin, cutting them into small pieces, and stewing them in their own +juice till they are entirely dissolved. Put on the carrots before any of +the other vegetables, as they require the longest time to boil. Or you +may slice and put into the soup a portion of the vegetables you are +boiling for dinner; but they must be nearly done before you put them in, +as the second boiling of the soup should not exceed half an hour, or +indeed, just sufficient time to heat it thoroughly.</p> + +<p>Scrape off carefully from the cake of jellied soup whatever fat or +sediment may still be remaining on it; divide the jelly into pieces, and +about half an hour before it is to go to table, put it into a pot, add +the various vegetables, (having first sliced them,) in sufficient +quantities to make the soup very thick; hang it over the fire and let it +boil slowly, or simmer steadily till dinner time. Boiling it much on the +second day will destroy the flavour, and render it flat and insipid. For +this reason, in making fine, clear beef soup, the vegetables are to be +cooked separately. They need not be put in the first day, as the soup is +to be strained; and on the second day, if put in raw, the length of time +required to cook them would spoil the soup by doing it too much. We +repeat, that when soup has been sufficiently boiled on the first day, +and all the juices and flavour of the meat thoroughly extracted, half an +hour is the utmost it requires on the second.</p> + +<p>Carefully avoid seasoning it too highly. Soup, otherwise excellent, +is frequently spoiled by too much pepper and salt. These condiments can +be added at table, according to the taste of those that are eating it; +but if too large a proportion of them is put in by the cook, there is +then no remedy, and the soup may by some be found uneatable.</p> + +<p>Many persons prefer boiling all the vegetables in the soup on the +first day, thinking that they improve its flavour. This may be done in +common soup that is not to be strained, but is inadmissible if you wish +it to be very bright and clear. Also, unless you have a garden and a +profusion of vegetables of your own, it is somewhat extravagant, as when +strained out they are of no further use, and are therefore +wasted.</p> <br> + +<p><a name="MUTTON_SOUP."></a><b>MUTTON SOUP.</b></p> + +<p>Cut off the shoulder part of a fore quarter of mutton, and having cut +all the meat from the bone, put it into a soup pot with two quarts of +water. As soon as it boils, skim it well, and then slacken the fire and +simmer the meat for an hour and a half. Then take the remainder of the +mutton, and put it whole into the soup-pot with sufficient boiling water +to cover it well, and salt it to your taste. Skim it the moment the +fresh piece of meat begins to boil, and about every quarter of an hour +afterwards. It should boil slowly five hours. Prepare half a dozen +turnips, four carrots, and three onions, (all cut up, but not small,) +and put them in about an hour and a half before dinner. [Footnote: The +carrots should be put in early, as they require a long time to boil; if +full grown, at least three hours.] You may also put in some small +dumplings. Add some chopped parsley.</p> + +<p>Cut the meat off the scrag into small pieces, and send it to table in +the tureen with the soup. The other half of the mutton should be served +on a separate dish, with whole turnips boiled and laid round it. Many +persons are fond of mutton that has been boiled in soup.</p> + +<p>You may thicken this soup with rice or barley that has first been +soaked in cold water; or with green peas; or with young corn, cut down +from the cob; or with tomatas scalded, peeled, and cut into pieces.</p> + +<p><i>Cabbage Soup</i> may be made in the same manner, of neck of mutton. +Omit all the other vegetables, and put in a large head of white cabbage, +stripped of the outside leaves, and cut small.</p> + +<p><i>Noodle Soup</i> can be made in this manner also. Noodles are a mixture +of flour and beaten egg, made into a stiff paste, kneaded, rolled out +very thin, and cut into long narrow slips, not thicker than straws, and +then dried three or four hours in the sun, on tin or pewter plates. They +must be put in the soup shortly before dinner, as, if boiled too long +they will go to pieces.</p> + +<p>With the mutton that is taken from the soup you may send to table +some suet dumplings, boiled in another pot, and served on a separate +dish. Make them in the proportion of half a pound of beef suet to a +pound and a quarter of flour. Chop the suet as fine as possible, rub it +into the flour, and mix it into a dough with a little cold water. Roll +it out thick, and cut it into dumplings about as large as the top of a +tumbler, and boil them an hour.</p> <br> + +<p><a name="VEAL_SOUP."></a><b>VEAL SOUP.</b></p> + +<p>The knuckle or leg of veal is the best for soup. Wash it and break up +the bones. Put it into a pot with a pound of ham or bacon cut into +pieces, and water enough to cover the meat. A set of calf's feet, cut in +half, will greatly improve it. After it has stewed slowly, till all the +meat drops to pieces, strain it, return it to the pot, and put in a head +of celery cut small, three onions, a bunch of sweet marjoram, a carrot +and a turnip cut into pieces, and two dozen black pepper-corns, with +salt to your taste. Add some small dumplings made of flour and butter. +Simmer it another hour, or till all the vegetables are sufficiently +done, and thus send it to table.</p> + +<p>You may thicken it with noodles, that is paste made of flour and +beaten egg, and cut into long thin slips. Or with vermicelli, rice, or +barley; or with green peas, or asparagus tops.</p> <br> + +<p><a name="RICH_VEAL_SOUP."></a><b>RICH VEAL SOUP.</b></p> + +<p>Take three pounds of the scrag of a neck of veal, cut it into pieces, +and put it with the bones (which must be broken up) into a pot with two +quarts of water. Stew it till the meat is done to rags, and skim it +well. Then strain it and return it to the pot.</p> + +<p>Blanch and pound in a mortar to a smooth paste, a quarter of a pound +of sweet almonds, and mix them with the yolks of six hard boiled eggs +grated, mid a pint of cream, which must first have been boiled or it +will curdle in the soup. Season it with nutmeg and mace. Stir the +mixture into the soup, and let it boil afterward about three minutes, +stirring all the time. Lay in the bottom of the tureen some slices of +bread without the crust. Pour the soup upon it, and send it to +table.</p> <br> + +<p><a name="CLEAR_GRAVY_SOUP."></a><b>CLEAR GRAVY SOUP.</b></p> + +<p>Having well buttered the inside of a nicely tinned stew-pot, cut half +a pound of ham into slices, and lay them at the bottom, with three +pounds of the lean of fresh beef, and as much veal, cut from the bones, +which you must afterward break to pieces, and lay on the meat. Cover the +pan closely, and set it over a quick fire. When the meat begins to stick +to the pan, turn it; and when there is a nice brown glaze at the bottom, +cover the meat with cold water. Watch it well, and when it is just +coming to a boil, put in half a pint of cold water. This will cause the +scum to rise. Skim it well, and then pour in another half pint of cold +water; skim it again; pour in cold water as before, half a pint at a +time, and repeat this till no more scum rises. In skimming, carefully +avoid stirring the soup, as that will injure its clearness.</p> + +<p>In the mean time prepare your vegetables. Peel off the outer skin of +three large white onions and slice them. Pare three large turnips, and +slice them also. Wash clean and cut into small pieces three carrots, and +three large heads of celery. If you cannot obtain fresh celery, +substitute a large table-spoonful of celery seed, tied up in a bit of +clear muslin. Put 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 soup will be cloudy, and look dull instead of clear. In +pouring it into the straining cloth, be careful not to disturb the +ingredients at the bottom of the soup-pot.</p> + +<p>This soup should be of a fine clear amber colour. If not perfectly +bright after straining, you may clarify it in this manner. Put it into +the stew-pan. Break the whites of two eggs into a basin, carefully +avoiding the smallest particle of the yolk. Beat the white of egg to a +stiff froth, and then mix it gradually with the soup. Set it over the +fire, and stir it till it boils briskly. Then take it off, and set it +beside the fire to settle for ten minutes. Strain it then through a +clean napkin, and it will be fit for use. But it is better to have the +soup clear by making it carefully, than to depend on clarifying it +afterward, as the white of egg weakens the taste.</p> + +<p>In making this (which is quite a show-soup) it is customary to +reverse the general rule, and pour in cold water.</p> <br> + +<p><a name="SOUPE_A_LA_JULIENNE."></a><b>SOUPE À LA +JULIENNE.</b></p> + +<p>Make a gravy soup as in the preceding receipt, and strain it before +you put in the vegetables. Cut some turnips and carrots into ribands, +and some onions and celery into lozenges or long diamond-shaped pieces. +Boil them separately. When the vegetables are thoroughly boiled, put +them with the soup into the tureen, and then lay gently on the top some +small squares of toasted bread without crust; taking care that they do +not crumble down and disturb the brightness of the soup, which should be +of a clear amber colour.</p> <br> + +<p><a name="MACCARONI_SOUP."></a><b>MACCARONI SOUP.</b></p> + +<p>This also is made of clear gravy soup. Cut up and boil the maccaroni +by itself in a very little water, allowing a quarter of a pound to a +quart of soup. The pieces should be about an inch long. Put a small +piece of butter with it. It must boil till tender, but not till it +breaks. Throw it into the soup shortly before it goes to table, and give +it one boil up. Send to table with it a plate or glass of rasped +Parmesan or other rich cheese, with a dessert spoon in it, that those +who like it may put it into their soup on the plate.</p> + +<p>While the maccaroni is boiling, take care that it does not get into +lumps.</p> <br> + +<p><a name="RICH_MACCARONI_SOUP."></a><b>RICH MACCARONI SOUP.</b></p> + +<p>Take a quart of clear gravy soup, and boil in it a pound of the best +maccaroni cut into pieces. When it is tender, take out half of the +maccaroni, and add to the remainder two quarts more of the soup. Boil it +till the maccaroni is entirely dissolved and incorporated with the +liquid. Strain it; then return it to the soup-pan, and add to it the +remainder of the maccaroni, (that was taken out before the pieces +broke,) and put in a quarter of a pound of grated Parmesan cheese. Let +it simmer awhile, but take it up before it comes to a boil.</p> + +<p>It may be made with milk instead of gravy soup.</p> <br> + +<p><a name="VERMICELLI_SOUP."></a><b>VERMICELLI SOUP.</b></p> + +<p>Cut a knuckle of veal, or a neck of mutton into small pieces, and put +them, with the bones broken up, into a large stew-pan. Add the meat +sliced from a hock or shank of ham, a quarter of a pound of butter, two +large onions sliced, a bunch of sweet herbs, and a head of celery cut +small. Cover the pan closely, and set it without any water over a slow +fire for an hour or more, to extract the essence from the meat. Then +skim it well, and pour in four quarts of boiling water, and let it boil +gently till all the meat is reduced to rags. Strain it, set it again on +the fire, and add a quarter of a pound of vermicelli, which has first +been scalded in boiling water. Season it to your taste with salt and +cayenne pepper, and let it boil five minutes. Lay a large slice of bread +in the bottom of your tureen, and pour the soup upon it.</p> + +<p>For the veal or mutton you may substitute a pair of large fowls cut +into pieces; always adding the ham or a few slices of bacon, without +which it will be insipid. Old fowls that are fit for no other purpose +will do very well for soup.</p> <br> + +<p><a name="MILK_SOUP."></a><b>MILK SOUP.</b></p> + +<p>Boil two quarts of milk with a quarter of a pound of sweet almonds, +and two ounces of bitter ones, blanched and broken to pieces, and a +large stick of cinnamon broken up. Stir in sugar enough to make it very +sweet. When it has boiled strain it. Cut some thin slices of bread, and +(having pared off the crust) toast them. Lay them in the bottom of a +tureen, pour a little of the hot milk over them, and cover them close, +that they may soak. Beat the yolks of five eggs very light 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 hot, over the bread.</p> + +<p>This will be still better if you cover the bottom with slices of +baked apple.</p> <br> + +<p><a name="RICH_BROWN_SOUP."></a><b>RICH BROWN SOUP.</b></p> + +<p>Take six pounds of the lean of fresh beef, cut from the bone. Stick +it over with four dozen cloves. Season it with a tea-spoonful of salt, a +tea-spoonful of pepper, a tea-spoonful of mace, and a beaten nutmeg. +Slice half a dozen onions; fry them in butter; chop them, and spread +them over the meat after you have put it into the soup-pot. Pour in five +quarts of water, and stew it slowly for five or six hours; skimming it +well. When the meat has dissolved into shreds, strain it, and return the +liquid to the pot. Then add a tumbler and a half, or six wine glasses of +claret or port wine. Simmer it again slowly till dinner time. When the +soup is reduced to three quarts, it is done enough. Put it into a +tureen, and send it to table.</p> <br> + +<p><a name="RICH_WHITE_SOUP."></a><b>RICH WHITE SOUP.</b></p> + +<p>Take a pair of large fat fowls. Cut them up. Butter the inside of the +soup-pot, and put in the pieces of fowl with two pounds of the lean of +veal, cut into pieces, or with four calf's feet cut in half. Season them +with a tea-spoonful of salt, a half tea-spoonful of cayenne pepper, and +a dozen blades of mace. Cover them with water, and stew it slowly for an +hour, skimming it well. Then take out the breasts and wings of the +fowls, and having cut off the flesh, chop it fine. Keep the pot covered, +and the veal and the remainder of the fowls still stewing.</p> + +<p>Mix the chopped chicken with the grated crumb of about one quarter of +a loaf of stale bread, (a six cent loaf,) having soaked the crumbs in a +little warm milk. Have ready the yolks of four hard boiled eggs, a dozen +sweet almonds, and half a dozen bitter ones blanched and broken small. +Mix the egg and almonds with the chopped chicken and grated bread, and +pound all in a mortar till it is well incorporated. Strain the soup from +the meat and fowl, and stir this mixture into the liquid, after it has +stewed till reduced to two quarts. Having boiled separately a quart of +cream or rich milk, add it hot to the soup, a little at a time. Cover +it, and let it simmer a few minutes longer. Then send it to table.</p> + +<p>These two soups (the brown and the white) are suited to dinner +parties.</p> <br> + +<p><a name="MEG_MERRILIES'_SOUP."></a><b>MEG MERRILIES' SOUP.</b></p> + +<p>Take four pounds of venison, or if you cannot procure venison you may +substitute the lean of fresh beef or mutton. Season it with pepper and +salt, put it into a large pot, (break the bones and lay them on the +meat,) pour in four quarts of water, and boil it three hours, skimming +it well. Then strain it, and put it into another pot.</p> + +<p>Cut up a hare or a rabbit, a pair of partridges, and a pair of +grouse; or one of each, with a pheasant, a woodcock, or any other game +that you can most easily obtain. Season them and put them into the soup. +Add a dozen small onions, a couple of heads of celery cut small, and +half a dozen sliced potatoes. Let the soup simmer till the game is +sufficiently done, and all the vegetables tender.</p> + +<p>This is the soup with which the gipsy, Meg Merrilies, regaled Dominie +Sampson.</p> + +<p>When game is used for soup, it must be newly killed, and quite +fresh.</p> <br> + +<p><a name="VENISON_SOUP."></a><b>VENISON SOUP.</b></p> + +<p>Take four pounds of freshly killed venison cut off from the bones, +and one pound of ham in small slices. Add an onion minced, and black +pepper to your taste. Put only as much water as will cover it, and stew +it gently for an hour, keeping the pot closely covered. Then skim it +well, and pour in a quart of boiling water. Add a head of celery cut +into small pieces, and half a dozen blades of mace. Boil it gently two +hours and a half. Then put in a quarter of a pound of butter, divided +into small pieces and rolled in flour, and half a pint of port or +Madeira wine. Let it boil a quarter of an hour longer, and then send it +to table with the meat in it.</p> <br> + +<p><a name="HARE_OR_RABBIT_SOUP."></a><b>HARE OR RABBIT SOUP.</b></p> + +<p>Take a large newly killed hare, or two rabbits; cut them up and wash +the pieces. Save all the blood, (which adds much to the flavour of the +hare,) and strain it through a sieve. Put the pieces into a soup-pot +with four whole onions stuck with a few cloves, four or five blades of +mace, a head of celery cut small, and a bunch of parsley with a large +sprig 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 about a dozen and a half small +force-meat balls, about the size of a nutmeg. This soup will require +cooking at least four hours.</p> + +<p>Partridge, pheasant, or grouse soup may be made in a similar +manner.</p> + +<p>If you have any clear gravy soup, you may cut up the hare, season it +as above, and put it into a jug or jar well covered, and set in boiling +water till the meat is tender. Then put it into the gravy soup, add the +wine, and let it come to a boil. Send it to table with the pieces of the +hare in the soup.</p> + +<p>When hare soup is made in this last manner, omit using the blood.</p> +<br> + +<p><a name="MULLAGATAWNY_SOUP,_AS_MADE_IN_INDIA."></a><b>MULLAGATAWNY +SOUP, AS MADE IN INDIA.</b></p> + +<p>Take a quarter of an ounce of China turmeric, the third of an ounce +of cassia, three drachms of black pepper, two drachms of cayenne pepper, +and an ounce of coriander seeds. These must all be pounded fine in a +mortar, and well mixed and sifted. They will make sufficient curry +powder for the following quantity of soup:</p> + +<p>Take two large fowls, or three pounds of the lean of veal. Cut the +flesh entirely from the bones in small pieces, and put it into a +stew-pan with two quarts of water. Let it boil slowly for half an hour, +skimming it well. Prepare four large onions, minced and fried in two +ounces of butter. Add to them the curry powder and moisten the whole +with broth from the stew-pan, mixed with a little rice flour. When +thoroughly mixed, stir the seasoning into the soup, and simmer it till +it is as smooth and thick as cream, and till the chicken or veal is +perfectly tender. Then stir into it the juice of a lemon; and five +minutes after take up the soup, with the meat in it, and serve it in the +tureen.</p> + +<p>Send to table separately, boiled rice on a hot-water dish to keep it +warm, The rice is to be put into the plates of soup by those who +eat it.</p> + +<p>To boil rice for this soup in the East India fashion:--Pick and wash +half a pound in warm water. Put it into a sauce-pan. 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.</p> <br> + +<p><a name="MOCK_TURTLE_OR_CALF'S_HEAD_SOUP."></a><b>MOCK TURTLE OR CALF'S +HEAD SOUP.</b></p> + +<p>This soup will require eight hours to prepare. Take a large calf's +head, and having cleaned, washed, and soaked it, put it into a pot with +a knuckle of veal, and the hock of a ham, or a few slices of bacon; but +previously cut off and reserve enough of the veal to make two dozen +small force-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 pepper and +salt to your taste.</p> + +<p>An hour before you send the meat to table, make about two dozen small +force-meat balls of minced veal and beef-suet in equal quantities, +seasoned with pepper and salt; sweet herbs, grated lemon-peel, and +powdered nutmeg and mace. Add some beaten yolk of egg to make all these +ingredients stick together. Flour the balls very well, and fry them in +butter. Before you put them into the soup, take out the head, and the +other meat. Cut the meat from the head in small pieces, and return it to +the soup. When the soup is nearly done, stir in half a pint of Madeira. +Have ready at least a dozen egg-balls made of the yolks of hard-boiled +eggs, grated or pounded in a mortar, and mixed with a little flour and +sufficient raw yolk of egg to bind them. Make them up into the form and +size of boy's marbles. Throw them into the soup at the last, and also +squeeze in the juice of a lemon. Let it get another slow boil, and then +put it into the tureen.</p> + +<p>We omit a receipt for <i>real</i> turtle soup, as when that very +expensive, complicated, and difficult dish is prepared in a private +family, it is advisable to hire a first-rate cook for the express +purpose.</p> + +<p>An easy way is to get it ready made, in any quantity you please, from +a turtle-soup house.</p> <br> + +<p><a name="OX_TAIL_SOUP."></a><b>OX TAIL SOUP.</b></p> + +<p>Three ox tails will make a large tureen full of soup. Desire the +butcher to divide them at the joints. Rub them with salt, and put them +to soak in warm water, while you prepare the vegetables. Put into a +large pot or stew-pan four onions peeled and quartered, a bunch of +parsley, two sliced carrots, two sliced turnips, and two dozen pepper +corns. Then put in the tails, and pour on three quarts of water.</p> + +<p>Cover the pot, and set it on hot coals by the side of the fire. Keep +it gently simmering for about three hours, supplying it well with fresh +hot coals. Skim it carefully. When the meat is quite tender, and falls +from the bones, strain the soup into another pot, and add to it a +spoonful of mushroom catchup, and two spoonfuls of butter rubbed in +flour.</p> + +<p>You may thicken it also with the pulp of a dozen onions first fried +soft, and then rubbed through a cullender. After it is thickened, let it +just boil up, and then send it to table, with small squares of toasted +bread in the tureen.</p> <br> + +<p><a name="OCHRA_SOUP."></a><b>OCHRA SOUP.</b></p> + +<p>Take a large slice of ham (cold boiled ham is best) and two pounds of +the lean of fresh beef; cut all the meat into small pieces. Add a +quarter of a pound of butter slightly melted; twelve large tomatas pared +and cut small; five dozen ochras cut into slices not thicker than a +cent; and salt and 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 <i>hot</i> water, and increase +the heat so as to make the soup boil. Skim it well, and stir it +frequently with a wooden or silver spoon.</p> + +<p>Boil it till the tomatas are all to pieces, and the ochras entirely +dissolved. Strain it, and then serve it up with toasted bread cut into +dice, put in after it comes out of the pot.</p> + +<p>This soup will be improved by a pint of shelled Lima beans, boiled by +themselves, and put into the tureen just before you send it to +table.</p> <br> + +<p><a name="BEAN_SOUP."></a><b>BEAN SOUP.</b></p> + +<p>Put two quarts of dried white beans into soak the night before you +make the soup, which should be put on as early in the day as +possible.</p> + +<p>Take five pounds of the lean of fresh beef--the coarse pieces will +do. Cut them up, and put them into your soup-pot with the bones +belonging to them, (which should be broken to pieces,) and a pound of +bacon cut very small. If you have the remains of a piece of beef that +has been roasted the day before, and so much under-done that the juices +remain in it, you may put it into the pot, and its bones along with it. +Season the meat with pepper and salt, and pour on it six quarts of +water. As soon as it boils take off the scum, and put in the beans +(having first drained them) and a head of celery cut small, or a +table-spoonful of pounded celery-seed. Boil it slowly till the meat is +done to shreds, and the beans all dissolved. Then strain it through a +cullender into the tureen, and put into it small squares of toasted +bread with the crust cut off.</p> + +<p>Some prefer it with the beans boiled soft, but not quite dissolved. +In this case, do not strain it; but take out the meat and bones with a +fork before you send it to table.</p> <br> + +<p><a name="PEAS_SOUP."></a><b>PEAS SOUP.</b></p> + +<p>Soak two quarts of dried or split peas overnight. In the morning take +three pounds of the lean of fresh beef, and a pound of bacon or pickled +pork. Cut them into pieces, and put them into a large soup-pot with the +peas, (which must first be well drained,) and a table-spoonful of dried +mint rubbed to powder. Add five quarts of water, and boil the soup +gently for three hours, skimming it well, and then put in four heads of +celery cut small, or two table-spoonfuls of pounded celery seed.</p> + +<p>It must be boiled till the peas are entirely dissolved, so as to be +no longer distinguishable, and the celery quite soft. Then strain it +into a tureen, and serve it up with toasted bread cut in dice. Omit the +crust of the bread.</p> + +<p>Stir it up immediately before it goes to table, as it is apt to +settle, and be thick at the bottom and thin at the top.</p> <br> + +<p><a name="GREEN_PEAS_SOUP."></a><b>GREEN PEAS SOUP.</b></p> + +<p>Take four pounds of knuckle of veal, and a pound of bacon. Cut them +to pieces, and put them into a soup kettle with a sprig of mint and four +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. [Footnote: +You may greatly improve the colour by pounding a handful of spinach in a +mortar, straining the juice, and adding it to the soup about a quarter +of an hour before it has done boiling.]</p> + +<p>Have ready two quarts of green peas that have been boiled in another +pot with a sprig of mint, and two or three lumps of loaf sugar, (which +will greatly improve the taste.) After they have boiled in this pot +twenty minutes, take out the mint, put the whole peas into the pot of +soup, and boil all together about ten minutes. Then put it into a +tureen, and send it to table.</p> + +<p>Never use hard old green peas for this soup, or for any other +purpose. When they begin to turn yellow, it is time to leave them off +for the season.</p> + +<p>Lima bean soup may be made in the same manner.</p> <br> + +<p><a name="ASPARAGUS_SOUP."></a><b>ASPARAGUS SOUP.</b></p> + +<p>Asparagus soup may be made in a similar manner to that of green peas. +You must have four or five bunches of asparagus. Cut off the green tops, +and put half of them into the soup, after the meat has been boiled to +pieces and strained out. The asparagus must be boiled till quite +dissolved, and till it has given a green colour to the soup. Then take +the remainder of the asparagus tops (which must all this time have been +lying in cold water) and put them into the soup, and let them boil about +twenty minutes. Serve it up with small squares of toast in the +tureen.</p> + +<p>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.</p> <br> + +<p><a name="FRIAR'S_CHICKEN."></a><b>FRIAR'S CHICKEN.</b></p> + +<p>Cut up four pounds of knuckle of veal; season it with white pepper +and salt: put it into a soup-pan and let it boil slowly till the meat +drops from the bone. Then strain it off. Have ready a pair of young +fowls skinned, and cut up as you carve them at table. Season them with +white pepper, salt, and mace. Put them into the soup, add a handful of +chopped parsley, and let them boil. When the pieces of chicken are all +quite tender, have ready four or five eggs well beaten. Stir the egg +into the soup, and take it immediately off the fire lest it curdle. +Serve up the chicken in the soup.</p> + +<p>Rabbits may be substituted for fowls.</p> <br> + +<p><a name="CATFISH_SOUP."></a><b>CATFISH SOUP.</b></p> + +<p>Catfish 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 catfish allow a pound and a half of ham. Cut the ham into small +pieces, or slice it very thin, 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. +Pat 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 soap, cut +the bread thick, and pare off all the crust.</p> + +<p>This soup will be found very fine.</p> + +<p>Eel soup may be made in the same manner: chicken soup also.</p> <br> + +<p><a name="LOBSTER_SOUP."></a><b>LOBSTER SOUP.</b></p> + +<p>Have ready a good broth made of a knuckle of veal boiled slowly in as +much water as will cover it, till the meat is reduced to rags. It must +then be well strained.</p> + +<p>Having boiled three fine middle-sized lobsters, extract all the meat +from the body and claws. Bruise part of the coral in a mortar, and also +an equal quantity of the meat. Mix them well together. Add mace, nutmeg, +cayenne, and a little grated lemon-peel; and make them up into +force-meat balls, binding the mixture with the yolk of an egg slightly +beaten.</p> + +<p>Take three quarts of the veal broth, and put into it the meat of the +lobsters cut into mouthfuls. Boil it together about twenty minutes. Then +thicken it with the remaining coral, (which you must first rub through a +sieve,) and add the force-meat balls, and a little butter rolled in +flour. Simmer it gently for ten minutes, but do not let it come to a +boil, as that will injure the colour. Pour it into a tureen, and send it +to table immediately.</p> <br> + +<p><a name="OYSTER_SOUP."></a><b>OYSTER SOUP.</b></p> + +<p>To two quarts of oysters add a pint of water, and let them set an +hour. Then take them out of the liquor. Grate and roll fine a dozen +crackers. Put them into the liquor with a large lump of fresh butter. +When the grated biscuit has quite dissolved, add a quart of milk with a +grated nutmeg, and a dozen blades of mace; and, if in season, a head of +celery split fine and cut into small pieces. Season it to your taste +with pepper.</p> + +<p>Mix the whole together, and set it in a closely covered vessel over a +slow fire. When it comes to a boil, put in the oysters; and when it +comes to a boil again, they will be sufficiently done.</p> + +<p>Before you send it to table put into the tureen some toasted bread +cut into small squares, omitting the crust.</p> <br> + +<p><a name="PLAIN_OYSTER_SOUP."></a><b>PLAIN OYSTER SOUP.</b></p> + +<p>Take two quarts of large oysters. Strain their liquor into a soup +pan; season it with a tea-spoonful of whole pepper, a tea-spoonful of +whole allspice, 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, and +season them with a powdered nutmeg. Take the liquor from the fire, and +strain out the spice from it. Then return it to the soup pan, and put +the chopped oysters into it, with whatever liquid may have continued +about them. Add a quarter of a pound of butter, divided into little bits +and rolled in flour. Cover the pan, and let it boil hard about five +minutes. If oysters are cooked too much they become tough and +tasteless.</p> <br> + +<p><a name="CLAM_SOUP."></a><b>CLAM SOUP.</b></p> + +<p>Having put your clams into a pot of boiling water to make them open +easily, take them from the shells, carefully saving the liquor. To the +liquor of a quart of 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 for four hours, put in a large bunch of +sweet herbs, a beaten nutmeg, a tea-spoonful of mace, and a +table-spoonful of whole pepper, but no salt, as the salt of the clam +liquor will be sufficient. Stew it slowly an hour longer, and then +strain it. When you have returned the liquor to the pot, add a quarter +of a pound of butter divided into four and each bit rolled in flour. +Then put in the clams, (having cut them, in pieces,) and let it boil +fifteen minutes. Send it to table with toasted bread in it cut +into dice.</p> + +<p>This soup will be greatly improved by the addition of small +force-meat balls. Make them of cold minced veal or chicken, mixed with +equal quantities of chopped suet and sweet 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.</p> + +<p>It will be a great improvement to cut up a yam and boil it in the +soup.</p> + +<p>Oyster soup may be made in this manner.</p> <br> + +<p><a name="PLAIN_CLAM_SOUP."></a><b>PLAIN CLAM SOUP.</b></p> + +<p>Take a hundred clams, well washed, and put them into a large pot of +boiling water. This will cause the shells to open. As they open take +them out, and extract the clams, taking care to save the liquor. Mix +with the liquor a quart of water, (or what will be much better, a quart +of milk,) and thicken it with butter rolled in flour. Add a large bunch +of parsley tied up, and a large table-spoonful of whole pepper. Put the +liquid into a pot over a moderate fire. Make some little round dumplings +(about the size of a hickory nut) of flour and butter, and put them into +the soup. When it comes to a boil, put in the clams, and keep them +boiling an hour. Take them out before you send the soup to table.</p> + +<p>When the soup is done, take out the bunch of parsley. Have ready some +toasted bread cut into small squares or dice. Put it into the soup +before you send it to table.</p> + +<p>You may make oyster soup in a similar manner.</p> <br> + +<p><a name="WATER_SOUCHY."></a><b>WATER SOUCHY.</b></p> + +<p>Cut up four flounders, or half a dozen perch, two onions, and a bunch +of parsley. Put them into three quarts of water, and boil them till the +fish go entirely to pieces, and dissolve in the water. Then strain the +liquor through a sieve, and put it into a kettle or stew-pan. Have ready +a few more fish with the heads, tails, and fins removed, and the brown +skin taken off. Cut little notches in them, and lay them for a short +time in very cold water. Then put them into the stew-pan with the liquor +or soup-stock of the first fish. Season with pepper, salt, and mace, and +add half a pint of white wine or two table-spoonfuls of vinegar. Boil it +gently for a quarter of an hour, and skim it well.</p> + +<p>Provide some parsley roots, cut into slices and boiled till very +tender; and also a quantity of parsley leaves boiled nice and green. +After the fish-pan has boiled moderately fifteen minutes, take it off +the fire, and put in the parsley roots; also a little mushroom +catchup.</p> + +<p>Take out the fish and lay them in a broad deep dish, or in a tureen, +and then pour on the soup very gently for fear of breaking them. Strew +the green parsley leaves over the top. Have ready plates of bread and +butter, which it is customary to eat with water souchy.</p> + +<p>You may omit the wine or vinegar, and flavour the soup just before +you take it from the fire with essence of anchovy, or with any other of +the essences and compound fish-sauces that are in general use.</p> + +<p>Water souchy (commonly pronounced <i>sookey</i>) is a Dutch soup. It may +be made of any sort of small fish; but flounders and perch are generally +used for it. It is very good made of carp.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="FISH."></a>FISH.</h2> <br> + +<p><b>REMARKS.</b></p> + +<p>In choosing fresh fish, select only those that are thick and firm, +with bright scales and stiff fins; the gills a very lively red, and the +eyes full and prominent. In the summer, as soon as they are brought +home, clean them, and put them in ice till you are ready to cook them; +and even then do not attempt to keep a fresh fish till next day. +Mackerel cannot be cooked too soon, as they spoil more readily than any +other fish.</p> + +<p>Oysters in the shell may be kept from a week to a fortnight, by the +following process. Cover them with water, and wash them clean with a +birch broom. Then lay them with the deep or concave part of the shell +undermost, and sprinkle each of them well with salt and Indian meal. +Fill up the tub with cold water. Repeat this every day; first pouring +off the liquid of the day before.</p> + +<p>The tub must stand all the time in a cool cellar, and be covered well +with an old blanket, carpeting, or something of the sort.</p> + +<p>If carefully attended to, oysters kept in this manner will not only +live but fatten.</p> + +<p>It is customary to eat fish only at the commencement of the dinner. +Fish and soup are generally served up alone, before any of the other +dishes appear, and with no vegetable but potatoes; it being considered a +solecism in good taste to accompany them with any of the other +productions of the garden except a little horseradish, parsley, &c. +as garnishing.</p> + +<p>In England, and at the most fashionable tables in America, bread only +is eaten with fish. To this rule salt cod is an exception.</p> <br> + +<p><a name="TO_BOIL_FRESH_SALMON"></a><b>TO BOIL FRESH SALMON</b></p> + +<p>Scale and clean the fish, handling it as little as possible, and +cutting it open no more than is absolutely necessary. Place it on the +strainer of a large fish-kettle and fill it up with cold water. Throw in +a handful of salt. Let it boil slowly. The length of time depends on the +size and weight of the fish. You may allow a quarter of an hour to each +pound; but experience alone can determine the exact time. It must +however be thoroughly done, as nothing is more disgusting than fish that +is under-cooked. You may try it with a fork. Skim it well or the colour +will be bad.</p> + +<p>The minute it is completely boiled, lift up the strainer and rest it +across the top of the kettle, that the fish may drain, and then, if you +cannot send it to table immediately, cover it with a soft napkin or +flannel several folds double, to keep it firm by absorbing the +moisture.</p> + +<p>Send it to table on a hot dish. Garnish with scraped horseradish and +curled parsley. Have ready a small tureen of lobster sauce to accompany +the salmon.</p> + +<p>Take what is left of it after dinner, and put it into a deep dish +with a close cover. Having saved some of the water in which the fish was +boiled, take a quart of it, and season it with half an ounce of whole +pepper, and half an ounce of whole allspice, half a pint of the best +vinegar, and a tea-spoonful of salt. Boil it; and when cold, pour it +over the fish, and cover it closely again. In a cold place, and set on +ice, it will keep a day or two, and may be eaten at breakfast or +supper.</p> + +<p>If much of the salmon has been left, you must proportion a larger +quantity of the pickle.</p> + +<p>Boil salmon trout in a similar manner.</p> <br> + +<p><a name="TO_BAKE_FRESH_SALMON_WHOLE"></a><b>TO BAKE FRESH SALMON +WHOLE</b></p> + +<p>Having cleaned a small or moderate sized salmon, season it with salt, +pepper, and powdered mace rubbed on it both outside and in. Skewer it +with the tail turned round and put to the mouth. Lay it on a stand or +trivet in a deep dish or pan, and stick it over with bits of butter +rolled in flour. Put it into the oven, and baste it occasionally, while +baking, with its own drippings.</p> + +<p>Garnish it with horseradish and sprigs of curled parsley, laid +alternately round the edge of the dish; and send to table with it a +small tureen of lobster sauce.</p> + +<p>Salmon trout may be drest in the same manner.</p> <br> + +<p><a name="SALMON_BAKED_IN_SLICES."></a><b>SALMON BAKED IN +SLICES.</b></p> + +<p>Take out the bone and cut the flesh into slices. Season them with +cayenne and salt. Melt two ounces of butter that has been rolled in +flour, in a half pint of water, and mix with it two large glasses of +port wine, two table-spoonfuls of catchup, and two anchovies. This +allowance is for a small quantity of salmon. For a large dish you must +proportion the ingredients accordingly. Let the anchovies remain in the +liquid till they are dissolved. Then strain it and pour it over the +slices of salmon. Tie a sheet of buttered paper over the dish, and put +it into the oven.</p> + +<p>You may bake trout or carp in the same manner.</p> <br> + +<p><a name="SALMON_STEAKS"></a><b>SALMON STEAKS</b></p> + +<p>Split the salmon and take out the bone as nicely as possible, without +mangling the flesh. Then cut it into fillets or steaks about an inch +thick. Dry them lightly in a cloth, and dredge them with flour. Take +care not to squeeze or press them. Have ready some clear bright coals, +such as are fit for beef-steaks. Let the gridiron be clean and bright, +and rub the bars with chalk to prevent the fish from sticking. Broil the +slices thoroughly, turning them with steak tongs. Send them to table +hot, wrapped in the folds of a napkin that has been heated. Serve up +with them anchovy, or prawn, or lobster sauce.</p> + +<p>Many epicures consider this the best way of cooking salmon.</p> + +<p>Another way, perhaps still nicer, is to take some pieces of white +paper and butter them well. Wrap in each a slice of salmon, securing the +paper around them, with a string or pins. Lay them on a gridiron, and +broil them over a clear but moderate fire, till thoroughly done. Take +off the paper, and send the cutlets to table hot, garnished with fried +parsley.</p> + +<p>Serve up with them prawn or lobster sauce in a boat.</p> <br> + +<p><a name="PICKLED_SALMON."></a><b>PICKLED SALMON.</b></p> + +<p>Take a fine fresh salmon, and having cleaned it, cut it into large +pieces, and boil it in salted water as if for eating. Then drain it, +wrap it in a dry cloth, and set it in a cold place till next day. Then +make the pickle, which must be in proportion to the quantity of fish. To +one quart of the water in which the salmon was boiled, allow two quarts +of the best vinegar, one ounce of whole black pepper, one ounce of whole +allspice, 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.</p> + +<p>Cover it closely, put it in a dry cool place, and it will be good for +many months.</p> + +<p>This is the nicest way of preserving salmon, and is approved by all +who have tried it. Garnish with fennel.</p> <br> + +<p><a name="SMOKED_SALMON."></a><b>SMOKED SALMON.</b></p> + +<p>Cut the fish up the back; clean, and scale it, and take out the roe, +but do not wash it. Take the bone neatly out. Rub it well inside and out +with a mixture of salt and fine Havanna sugar, in equal quantities, and +a small portion of saltpetre. Cover the fish with a board on which +weights are placed to press it down, and let it lie thus for two days +and two nights. Drain it from the salt, wipe it dry, stretch it open, +and fasten it so with pieces of stick. Then hang it up and smoke it over +a wood fire. It will be smoked sufficiently in five or six days.</p> + +<p>When you wish to eat it, cut off slices, soak them awhile in lukewarm +water, and broil them for breakfast.</p> <br> + +<p><a name="TO_BOIL_HALIBUT."></a><b>TO BOIL HALIBUT.</b></p> + +<p>Halibut is seldom cooked whole; a piece weighing from four to six +pounds being generally thought sufficient. Score deeply the skin of the +back, and when you put it into the kettle lay it on the strainer with +the back undermost. Cover 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 twenty-five or +thirty minutes. Then drain it, and send it to table, garnished with +alternate heaps of grated horseradish and curled parsley, and +accompanied by a boat of egg-sauce.</p> + +<p>What is left of the halibut, you may prepare for the supper-table by +mincing it when cold, and seasoning it with a dressing of salt, cayenne, +sweet oil, hard-boiled yolk of egg, and a large proportion of +vinegar.</p> <br> + +<p><a name="HALIBUT_CUTLETS."></a><b>HALIBUT CUTLETS.</b></p> + +<p>Cut your halibut into steaks or cutlets about an inch thick. Wipe +them with a dry cloth, and season them with salt and cayenne pepper. +Have ready a pan of yolk of egg well beaten, and a large flat dish of +grated bread crumbs.</p> + +<p>Put some fresh lard or clarified beef dripping into a frying pan, and +hold it over a clear fire till it boils. Dip your cutlets into the +beaten egg, and then into the bread crumbs. Fry them of a light brown. +Serve them up hot, with the gravy in the bottom of the dish.</p> + +<p>Salmon or any large fish may be fried in the same manner.</p> + +<p>Halibut cutlets are very fine cut quite thin and fried in the best +sweet oil, omitting the egg and bread crumbs.</p> <br> + +<p><a name="TO_BROIL_MACKEREL."></a><b>TO BROIL MACKEREL.</b></p> + +<p>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.</p> + +<p>Clean two fine fresh mackerel, and wipe them dry with a cloth. Split +them open and rub them with salt. Spread some very bright coals on the +hearth, and set the gridiron over them well greased. Lay on the +mackerel, and broil them very nicely, taking care not to let them burn. +When one side is quite done, turn them on the other. Lay them, on a hot +dish, and butter and pepper them before they go to table. Garnish them +with lumps or pats of minced paisley mixed with butter, pepper and +salt.</p> <br> + +<p><a name="BOILED_MACKEREL."></a><b>BOILED MACKEREL.</b></p> + +<p>Clean the mackerel well, and let them lie a short time in vinegar and +water. Then put them into the fish-kettle with cold water and a handful +of salt. Boil them slowly. If small, they will be sufficiently cooked in +twenty minutes. When the eye starts and the tail splits they are done. +Take them up immediately on finding them boiled enough. If they stand +any time in the water they will break.</p> + +<p>Serve them up with parsley sauce, and garnish the dish with lumps of +minced parsley.</p> + +<p>They are eaten with mustard.</p> + +<p>For boiling, choose those that have soft roes.</p> + +<p>Another way is to put them in cold salt and water, and let them warm +gradually for an hour. Then give them one hard boil, and they will be +done.</p> <br> + +<p><a name="TO_BOIL_SALT_CODFISH."></a><b>TO BOIL SALT CODFISH.</b></p> + +<p>The day previous to that on which it is to be eaten, take the fish +about four o'clock in the afternoon, and put it into a kettle of cold +water. Then place it within the kitchen fire-place, so as to keep it +blood-warm. Next morning at ten, take out the fish, scrub it clean with +a hard brash, and put it into a kettle of fresh cold water, into which a +jill of molasses has been stirred. The molasses will be found an +improvement. Place the kettle again near the fire, until about twenty +minutes before dinner. Then hang it over the fire, and boil it hard a +quarter of an hour, or a little more.</p> + +<p>When done, drain it, and cut it into large pieces. Wrap them closely +in a fine napkin and send them to table on a large dish, garnished round +the edge with hard-boiled eggs, either cut in half, or in circular +slices, yolks and whites together. Have ready in a small tureen, +egg-sauce made with, drawn butter, thickened with hard-boiled eggs +chopped fine. Place on one side of the fish a dish of mashed potatoes, +on the other a dish of boiled parsnips.</p> + +<p>The most usual way of preparing salt cod for eating when it comes to +table, is (after picking out all the bones) to mince it fine on your +plate, and mix it with mashed potato, parsnip, and egg-sauce; seasoning +it to your taste with cayenne and mustard. What is left may be prepared +for breakfast nest morning. It should be put into a skillet or spider, +which must be well buttered inside, and set over hot coals to warm and +brown. Or it may be made up into small cakes and fried.</p> + +<p>You may add to the mixture onions boiled and chopped.</p> <br> + +<p><a name="TO_BOIL_FRESH_COD."></a><b>TO BOIL FRESH COD.</b></p> + +<p>Having washed and cleaned the fish, leave out the roe and liver; rub +some salt on the inside, and if the weather is very cold you may keep it +till next day. Put sufficient water in the fish-kettle to cover the fish +very well, and add to the water a large handful of salt. As soon as the +salt is entirely melted put in the fish. A very small codfish will be +done in about twenty minutes, (after the water has boiled;) a large one +will take half an hour, or more. Garnish with the roe and liver fried, +or with scraped horseradish. Send it to table with oyster-sauce in a +boat. Or you may make a sauce by flavouring your melted butter with a +glass of port wine, and an anchovy boned and minced.</p> <br> + +<p><a name="ANOTHER_WAY_OF_BOILING_FRESH_COD."></a><b>ANOTHER WAY OF +BOILING FRESH COD.</b></p> + +<p>Put the fish into cold water with a handful of salt, and let it +slowly and gradually warm for three hours if the cod is large, and two +hours if it is small. Then increase the fire, and boil it hard for a few +minutes only.</p> <br> + +<p><a name="BAKED_SHAD."></a><b>BAKED SHAD.</b></p> + +<p>Keep on the head and fins. Make a force-meat or stuffing of grated +bread crumbs, cold boiled ham or bacon minced fine, sweet marjoram, +pepper, salt, 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, putting its tail to its +mouth. Pour into the bottom of the pan a little water, and add a jill of +port wine, and a piece of butter rolled in flour. Bake it well, and when +it is done, send it to table with the gravy poured round it. Garnish +with slices of lemon.</p> + +<p>Any fish may be baked in the same manner.</p> + +<p>A large fish of ten or twelve pounds weight, will require about two +hours baking.</p> <br> + +<p><a name="TO_BROIL_A_SHAD."></a><b>TO BROIL A SHAD.</b></p> + +<p>Split and wash the shad, and afterwards dry it in a cloth. Season it +with salt and pepper. Have ready a bed of clear bright coals. Grease +your gridiron well, and as soon as it is hot lay the shad upon it, and +broil it for about a. quarter of an hour or more, according to the +thickness. Butter it well, and send it to table. You may serve with it +melted butter in a sauce-boat.</p> + +<p>Or you may cut it into three pieces and broil it without splitting. +It will then, of course, require a longer time. If done in this manner, +send it to table with melted butter poured over it.</p> <br> + +<p><a name="BOILED_ROCK-FISH."></a><b>BOILED ROCK-FISH.</b></p> + +<p>Having cleaned the rock-fish, put it into a fish-kettle with water +enough to cover it well, having first dissolved a handful of salt in the +water. Set it over a moderate fire, and do not let it boil too fast. +Skim it well.</p> + +<p>When done, drain it, and put it on a large dish. Have ready a few +eggs boiled hard. Cut them in half, and lay them closely on the back of +the fish in a straight line from the head to the tail. Send with it in a +boat, celery sauce flavoured with a little cayenne.</p> <br> + +<p><a name="SEA_BASS_OR_BLACK_FISH."></a><b>SEA BASS OR BLACK +FISH.</b></p> + +<p>May be boiled and served up in the above manner.</p> <br> + +<p><a name="PICKLED_ROCK-FISH."></a><b>PICKLED ROCK-FISH.</b></p> + +<p>Have ready a large rock-fish. Put on your fish-kettle with a +sufficiency of water to cover the fish amply; spring or pump water is +best. As soon as the water boils, throw in a tea-cup full of salt, and +put in the fish. Boil it gently for about half an hour, skimming it +well. Then take it out, and drain it, laying it slantingly. Reserve a +part of the water in which the fish has been boiled, and season it to +your taste with whole cloves, allspice, and mace. Boil it up to extract +the strength from the spice, and after it has boiled add to it an equal +quantity of the best vinegar. You must have enough of this liquid to +cover the fish again. When the fish is quite cold, cut off the head and +tail, and cut the body into large pieces, extracting the back-bone. Put +it into a stone jar, and when the spiced liquor is cold, pour it on the +fish, cover the jar closely, and set it in a cool place. It will be fit +for use in a day or two, and if well secured from the air, and put into +a cold place will keep a fortnight.</p> <br> + +<p><a name="FRIED_PERCH."></a><b>FRIED PERCH.</b></p> + +<p>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 anchovy.</p> + +<p>Flounders or other small fish may be fried in the same manner.</p> + +<p>You may know when the lard or dripping is hot enough, by dipping in +the tail of one of the fish. If it becomes crisp immediately, the lard +is in a proper state for frying. Or you may try it with a piece of stale +bread which will become brown directly, if the lard is in order.</p> + +<p>There should always be enough of lard to cover the fish entirely. +After they have fried five minutes on one side, turn them and fry them +five minutes on the other. Skim the lard or dripping always before you +put in the fish.</p> <br> + +<p><a name="TO_FRY_TROUT."></a><b>TO FRY TROUT.</b></p> + +<p>Having cleaned the fish, and cut off the fins, dredge them with +flour. Have ready some beaten yolk of egg, and in a separate dish some +grated bread crumbs. Dip each fish into the egg, and then strew them +with bread crumbs. Put some butter or fresh beef-dripping into a +frying-pan, and hold it over the fire till it is boiling hot; then, +(having skimmed it,) put in the fish and fry them.</p> + +<p>Prepare some melted butter with a spoonful of mushroom-catchup and a +spoonful of lemon-pickle stirred into it. Send it to table in a +sauce-boat to eat with the fish.</p> + +<p>You may fry carp and flounders in the same manner.</p> <br> + +<p><a name="TO_BOIL_TROUT."></a><b>TO BOIL TROUT.</b></p> + +<p>Put a handful of salt into the water. When it boils put in the trout. +Boil them fast about twenty minutes, according to their size.</p> + +<p>For sauce, send with them melted butter, and put some soy into it; or +flavour it with catchup.</p> <br> + +<p><a name="FRIED_SEA_BASS."></a><b>FRIED SEA BASS.</b></p> + +<p>Score the fish on the back with a knife, and season them with salt +and cayenne pepper. Cut some small onions in round slices, and chop fine +a bunch of parsley. Put some butter into a frying-pan over the fire, and +when it is boiling hot lay in the fish. When they are about half done +put the onions and parsley into the pan. Keep turning the fish that the +onions and parsley may adhere to both sides. When quite done, put them +into the dish in which they are to go to table, and garnish the edge of +the dish with hard boiled eggs cut in round slices.</p> + +<p>Make in the pan in which they have been fried, a gravy, by adding +some butter rolled in flour, and a small quantity of vinegar. Pour it +into the dish with the fish.</p> <br> + +<p><a name="STURGEON_CUTLETS_OR_STEAKS."></a><b>STURGEON CUTLETS OR +STEAKS.</b></p> + +<p>This is the most approved way of dressing sturgeon. Carefully take +off the skin, as its oiliness will give the fish a strong and +disagreeable taste when cooked. Cut from the tail-piece slices about +half an inch thick, rub them with salt, and broil them over a clear fire +of bright coals. Butter them, sprinkle them with cayenne pepper, and +send them to table hot, garnished with sliced lemon, as lemon-juice is +generally squeezed over them when eaten.</p> + +<p>Another way is to make a seasoning of bread-crumbs, sweet herbs, +pepper and salt. First dip the slices of sturgeon, in beaten yolk of +egg, then cover them with seasoning, wrap them up closely in sheets of +white paper well buttered, broil them over a clear fire, and send them +to table either with or without the papers.</p> <br> + +<p><a name="STEWED_CARP."></a><b>STEWED CARP.</b></p> + +<p>Having cut off the head, tail, and fins, season the carp with salt, +peppers 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.</p> + +<p>Perch may be done in the same way.</p> + +<p>You may dress a piece of sturgeon in this manner, but you must first +boil it for twenty minutes to extract the oil. Take off the skin before +you proceed to stew the fish.</p> <br> + +<p><a name="CHOWDER."></a><b>CHOWDER.</b></p> + +<p>Take a pound or more 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.</p> + +<p>Next proceed with a second layer of pork, onions, fish, &c. and +continue as before till the pot is nearly full; finishing with soaked +crackers. Pour in about a pint and a half of cold water. Cover it close, +set it on hot coals, and let it simmer about an hour. Then skim it, and +turn it out into a deep dish. Leave the gravy in the pot till you have +thickened it with a piece of butter rolled in flour, and some chopped +parsley. Then give it one boil up, and pour it hot into the dish.</p> + +<p>Chowder may be made of clams, first cutting off the hard part.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="SHELL_FISH"></a>SHELL FISH</h2> <br> + +<p><a name="PICKLED_OYSTERS."></a><b>PICKLED OYSTERS.</b></p> + +<p>Take a hundred and fifty fine large oysters, and pick off carefully +the bits of shell that may be sticking to them. Lay the oysters in a +deep dish, and then strain the liquor over them. Put them into an iron +skillet that is lined with porcelain, and add salt to your taste. +Without salt they will not be firm enough. Set the skillet on hot coals, +and allow the oysters to simmer till they are heated all through, but +not till they boil. Then take out the oysters and put them into a stone +jar, leaving the liquor in the skillet. Add to it a pint of clear strong +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 oh them.</p> + +<p>They are fit for use immediately, but are better the next day. In +cold weather they will keep a week.</p> + +<p>If you intend sending them a considerable distance you must allow the +oysters to boil, and double the proportions of the pickle and +spice.</p> <br> + +<p><a name="FRIED_OYSTERS."></a><b>FRIED OYSTERS.</b></p> + +<p>Get the largest and finest oysters. After they are taken from the +shell wipe each of them quite dry with a cloth. Then beat up in a pan +yolk of egg and milk, (in the proportion of two yolks to half a jill or +a wine glass of milk,) and grate some stale broad grated very fine in a +large flat dish. Cut up at least half a pound of fresh butter in the +frying-pan, and hold it over the fire till it is boiling hot. Dip the +oysters all over lightly in the mixture of egg and milk, and then roll +them up and down in the grated bread, making as many crumbs stick to +them as you can.</p> + +<p>Put them into the frying-pan of hot butter, and keep it over a hot +fire. Fry them brown, turning them that they may be equally browned on +both sides. If properly done they will be crisp, and not greasy.</p> + +<p>Serve them, dry in a hot dish, and do not pour over them the butter +that may be left in the pan when they are fried.</p> + +<p>Oysters are very good taken out of the shells and broiled on a +gridiron.</p> <br> + +<p><a name="SCOLLOPED_OYSTERS."></a><b>SCOLLOPED OYSTERS.</b></p> + +<p>Having grated a sufficiency of stale bread, butter a deep dish, and +line the sides and bottom thickly with bread crumbs. Then put in a layer +of seasoned oysters, with a few very small bits of butter on them. Cover +them thickly with crumbs, and put in another layer of oysters and +butter, till the dish is filled up, having a thick layer of crumbs on +the top. Put the dish into an oven, and bake them a very short time, or +they will shrivel. Serve them up hot.</p> + +<p>You may bake them in large clam shells, or in the tin scollop shells +made for the purpose. Butter the bottom of each shell; sprinkle it with +bread crumbs; lay on the oysters seasoned with cayenne and nutmeg, and +put a morsel of butter on each. Fill up the shells with a little of the +oyster liquor thickened with bread crumbs, and set them on a gridiron +over coals, browning them afterwards with a red-hot shovel.</p> <br> + +<p><a name="STEWED_OYSTERS."></a><b>STEWED OYSTERS.</b></p> + +<p>Put the oysters into a sieve, and set it on a pan to drain the liquor +from them. Then cut off the hard part, and put the oysters into a +stew-pan with some whole pepper, a few blades of mace, and some grated +nutmeg. Add a small piece of butter rolled in flour. Then pour over them +about half of the liquor, or a little more. Set the pan on hot coals, +and simmer them gently about five minutes. Try one, and if it tastes raw +cook them a little longer. Make some thin slices of toast, having cut +off all the crust. Butter the toast and lay it in the bottom of a deep +dish. Put the oysters upon it with the liquor in which they were +stewed.</p> + +<p>The liquor of oysters should never be thickened by stirring in flour. +It spoils the taste, and gives them a sodden and disagreeable +appearance, and is no longer practised by good cooks.</p> <br> + +<p><a name="OYSTER_FRITTERS."></a><b>OYSTER FRITTERS.</b></p> + +<p>Have ready some of the finest and largest oysters; drain them from +the liquor and wipe them dry.</p> + +<p>Beat six eggs very light, and stir into them gradually six +table-spoonfuls of line sifted flour. Add by degrees a pint and a half +of rich milk and some grated nutmeg, and beat it to a smooth batter.</p> + +<p>Make your frying-pan very hot, and put into it a piece of butter or +lard. When it has melted and begins to froth, put in a small ladle-full +of the batter, drop an oyster in the middle of it, and fry it of a light +brown. Send them to table hot.</p> + +<p>If you find your batter too thin, so that it spreads too much in the +frying-pan, add a little more flour beaten well into it. If it is too +thick, thin it with some additional milk.</p> <br> + +<p><a name="OYSTER_PIE."></a><b>OYSTER PIE.</b></p> + +<p>Make a puff-paste, in the proportion of a pound and a half of fresh +butter to two pounds of sifted flour. Roll it out rather thick, into two +sheets. Butter a deep dish, and line the bottom and sides of it with +paste. Fill it up with crusts of bread for the purpose of supporting the +lid while it is baking, as the oysters will be too much done if they are +cooked in the pie. Cover it with the other sheet of paste, having first +buttered the flat rim of the dish. Notch the edges of the pie +handsomely, or ornament them with leaves of paste which you may form +with tin cutters made for the purpose. Make a little slit in the middle +of the lid, and stick firmly into it a paste tulip or other flower. Put +the dish into a moderate oven, and while the paste is baking prepare the +oysters, which should he large and fresh. Put them into a stew-pan with +half their liquor thickened with yolk of egg boiled hard and grated, +enriched with pieces of butter rolled in bread crumbs, and seasoned with +mace and nutmeg. Stew the oysters five minutes. When the paste is baked, +carefully take off the lid, remove the pieces of bread, and put in the +oysters and gravy. Replace the lid, and send the pie to table +warm.</p> <br> + +<p><a name="TO_BOIL_A_LOBSTER."></a><b>TO BOIL A LOBSTER.</b></p> + +<p>Put a handful of salt into a large kettle or pot of boiling water. +When the water boils very hard put in the lobster, having first brushed +it, and tied the claws together with a bit of twine. Keep it boiling +from half an hour to an hour in proportion to its size. If boiled too +long the meat will be hard and stringy. When it is done, take it out, +lay it on its claws to drain, and then wipe it dry. Send it to table +cold, with the body and tail split open, and the claws taken off. Lay +the large claws next to the body, and the small ones outside. Garnish +with double parsley.</p> + +<p>It is scarcely necessary to mention that the head of a lobster, and +what are called the lady-fingers are not to be eaten.</p> <br> + +<p><a name="TO_DRESS_LOBSTER_COLD."></a><b>TO DRESS LOBSTER COLD.</b></p> + +<p>Put a table-spoonful of cold water on a clean plate and with the back +of a wooden spoon mash into it the coral or scarlet meat of the lobster, +adding a salt-spoonful of salt, and about the same quantity of cayenne. +On another part of the plate mix well together with the back of the +spoon two table-spoonfuls of sweet oil, and a tea-spoonful of made +mustard. Then mix the whole till they are well incorporated and +perfectly smooth, adding, at the last, three table-spoonfuls of +vinegar.</p> + +<p>This quantity of seasoning is for a small lobster. For a large one, +more of course will be required. Many persons add a tea-spoonful of +powdered white sugar, thinking that it gives a mellowness to the +whole.</p> + +<p>The meat of the body and claws of the lobster must be carefully +extracted from the shell and minced very small When the dressing is +smoothly and thoroughly amalgamated mix the meat with it, and let it be +handed round to the company.</p> + +<p>The vinegar from a jar of Indian pickle is by some preferred for +lobster dressing.</p> + +<p>You may dress the lobster immediately <i>before</i> you send it to table. +When the dressing and meat are mixed together, pile it in a deep dish, +and smooth it with the back of a spoon. Stick a bunch of the small claws +in the top, and garnish with curled parsley.</p> + +<p>Very large lobsters are not the best, the meat being coarse and +tough.</p> <br> + +<p><a name="STEWED_LOBSTER."></a><b>STEWED LOBSTER.</b></p> + +<p>Having boiled the lobster, extract the meat from the shell, and cut +it into very small pieces. Season it with a powdered nutmeg, a few +blades of mace, and cayenne and salt to your taste. Mix with it a +quarter of a pound of fresh butter cut small, and two glasses of white +wine or of vinegar. Put it into a stew-pan, and set it on hot coals. +Stew it about twenty minutes, keeping the pan closely covered lest the +flavour should evaporate. Serve it up hot.</p> + +<p>If you choose, you can send it to table in the shell, which must +first be nicely cleaned. Strew the meat over with sifted bread-crumbs, +and brown the top with a salamander, or a red hot shovel held over +it.</p> <br> + +<p><a name="FRICASSEED_LOBSTER."></a><b>FRICASSEED LOBSTER.</b></p> + +<p>Put the lobster into boiling salt and water, and let it boil +according to its size from a quarter of an hour to half an hour. 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 white pepper, salt, and nutmeg; and put it into a +stew-pan with as much cream as will cover it. Keep the lid close; set +the pan on hot coals, and stew it slowly for about as long a time as it +was previously boiled. Just before you take it from the fire, stir in +the beaten yolk of an egg. Send it to table in a small dish placed on a +larger one, and arrange the small claws nicely round it on the large +dish.</p> <br> + +<p><a name="POTTED_LOBSTER."></a><b>POTTED LOBSTER.</b></p> + +<p>Parboil the lobster in boiling water well salted. Then pick out all +the meat from the body and claws, and beat it in a mortar with nutmeg, +mace, cayenne, and salt, to your taste. Beat the coral separately. Then +put the pounded meat into a large potting can of block tin with a cover. +Press it down hard, having arranged it in alternate layers of white meat +and coral to give it a marbled or variegated appearance. Cover it with +fresh butter, and put it into a slow oven for half an hour. When cold, +take off the butter and clarify it, by putting it into a jar, which, +must be set in a pan of boiling water. Watch it well, and when it melts, +carefully skim off the buttermilk which will rise to the top. When no +more scum rises, take it off and let it stand for a few minutes to +settle, and then strain it through a sieve.</p> + +<p>Put the lobster into small potting-cans, pressing it down very hard. +Pour the clarified butter over it, and secure the covers tightly.</p> + +<p>Potted lobster is used to lay between thin slices of bread as +sandwiches. The clarified butter that accompanies it is excellent for +fish sauce.</p> + +<p>Prawns and crabs may be potted in a similar manner.</p> <br> + +<p><a name="LOBSTER_PIE."></a><b>LOBSTER PIE.</b></p> + +<p>Put two middle-sized lobsters into boiling salt and water. When they +are half boiled, take the meat from the shell, cut it into very small +pieces, and put it into a pie dish. Break up the shells, and stew them +in a very little water with half a dozen blades of mace and a wine-glass +of vinegar. 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 +half a pound of butter to a pound of flour, notched handsomely, and +ornamented with paste leaves. Do not send it to table till it has +cooled.</p> <br> + +<p><a name="TO_BOIL_PRAWNS."></a><b>TO BOIL PRAWNS.</b></p> + +<p>Throw a handful of salt into a pot of boiling water. When it boils +very hard, put in the prawns. Let them boil a quarter of an hour, and +when you take them out lay them on a sieve to drain, and then wipe them +on a dry cloth, and put them aside till quite cold.</p> + +<p>Lay a handful of curled parsley in the middle of a dish. Put one +prawn on the top of it, and lay the others, all round, as close as you +can, with the tails outside. Garnish with parsley.</p> + +<p>Eat them with salt, cayenne, sweet oil, mustard and vinegar, mixed +together as for lobsters.</p> <br> + +<p><a name="CRABS"></a><b>CRABS</b></p> + +<p>Crabs are boiled in the same manner, and in serving up may be +arranged like prawns.</p> <br> + +<p><a name="HOT_CRABS."></a><b>HOT CRABS.</b></p> + +<p>Having boiled the crabs, extract all the meat from the shell, cut it +fine, and season it to your taste with nutmeg, salt, and cayenne pepper. +Add a bit of butter, some grated bread crumbs, and sufficient vinegar to +moisten it. Fill the back-shells of the crab with the mixture; set it +before the fire, and brown it by holding a red-hot shovel or a +salamander a little above it.</p> + +<p>Cover a large dish, with small slices of dry toast with the crust cut +off. Lay on each slice a shell filled with the crab. The shell of one +crab will contain the meat of two.</p> <br> + +<p><a name="COLD_CRABS."></a><b>COLD CRABS.</b></p> + +<p>Having taken all the meat out of the shells, make a dressing with +sweet oil, salt, cayenne pepper, mustard and vinegar, as for lobster. +You may add to it some hard-boiled yolk of egg, mashed in the oil. Put +the mixture into the back shells of the crabs, and serve it up. Garnish +with the small claws laid nicely round.</p> <br> + +<p><a name="SOFT_CRABS."></a><b>SOFT CRABS.</b></p> + +<p>These crabs must be cooked directly, as they will not keep till next +day.</p> + +<p>Remove the spongy substance from each side of the crab, and also the +little sand-bag. Put some lard into a pan, and when it is boiling hot, +fry the crabs in it. After you take them out, throw in a handful of +parsley, and let it crisp; but withdraw it before it loses its colour. +Strew it over the crabs when you dish them.</p> + +<p>Make the gravy by adding cream or rich milk to the lard, with some +chopped parsley, pepper and salt. Let them all boil together for a few +minutes, and then serve it up in a sauce-boat.</p> <br> + +<p><a name="TERRAPINS."></a><b>TERRAPINS.</b></p> + +<p>Have ready a pot of boiling water. When it is boiling very hard put +in the terrapins, and let them remain in it till quite dead. Then take +them out, pull off the outer skin and the toe-nails, wash the terrapins +in warm water and boil them again, allowing a tea-spoonful of salt to +each terrapin. When the flesh becomes quite tender so that you can pinch +it off, take them out of 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 black and cayenne pepper, and +salt. 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, +two glasses 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.</p> + +<p>Terrapins, after being boiled by the cook, may be brought to table +plain, with all the condiments separate, that the company may dress them +according to taste.</p> + +<p>For this purpose heaters or chafing-dishes must be provided for each +plate.</p> <br> + +<p><a name="PICKLED_LOBSTER."></a><b>PICKLED LOBSTER.</b></p> + +<p>Take half a dozen fine lobsters. Put them into boiling salt and +water, and when they are all done, take them out and extract all the +meat from the shells, leaving that of the claws as whole as possible, +and cutting the flesh of the body into large pieces nearly of the same +size. Season a sufficient quantity of vinegar very highly with whole +pepper-corns, whole cloves, and whole blades of mace. Put the pieces of +lobster into a stew-pan, and pour on just sufficient vinegar to keep +them well covered. Set it over a moderate fire; and when it has boiled +hard about five minutes, take out the lobster, and let the pickle boil +by itself for a quarter of an hour. When the pickle and lobster are both +cold, put them together into a broad flat stone jar. Cover it closely, +and set it away in a cool place.</p> + +<p>Eat the pickled lobster with oil, mustard, and vinegar, and have +bread and butter with it.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2>DIRECTIONS FOR COOKING +MEAT.</h2> <br> + +<a name="BEEF."></a><h2>BEEF.</h2> + +<p><b>GENERAL REMARKS.</b></p> + +<p>When beef is good, it will have a fine smooth open grain, and it will +feel tender when squeezed or pinched in your fingers. The lean should be +of a bright carnation red, and the fat white rather than yellow--the +suet should be perfectly white. If the lean looks dark or purplish, and +the fat very yellow, do not buy the meat.</p> + +<p>See that the butcher has properly jointed the meat before it goes +home. For good tables, the pieces generally roasted are the sirloin and +the fore and middle ribs. In genteel houses other parts are seldom +served up as <i>roast-beef</i>. In small families the ribs are the most +convenient pieces. A whole sirloin is too large, except for a numerous +company, but it is the piece most esteemed.</p> + +<p>The best beef-steaks are those cut from the ribs, or from the inner +part of the sirloin. All other pieces are, for this purpose, +comparatively hard and tough.</p> + +<p>The round is generally corned or salted, and boiled. It is also used +for the dish called beef à-la-mode.</p> + +<p>The legs make excellent soup; the head and tail are also used for +that purpose.</p> + +<p>The tongue when fresh is never cooked except for mince-pies. Corned +or salted it is seldom liked, as in that state it has a faint sickly +taste that few persons can relish. But when pickled and afterwards +smoked (the only good way of preparing a tongue) it is highly and +deservedly esteemed.</p> + +<p>The other pieces of the animal are generally salted and boiled. Or +when fresh they may be used for soup or stews, if not too fat.</p> + +<p>If the state of the weather will allow you to keep fresh beef two or +three days, rub it with salt, and wrap it in a cloth.</p> + +<p>In summer do not attempt to keep it more than twenty-four hours; and +not then unless you can conveniently lay it in ice, or in a +spring-house.</p> + +<p>In winter if the beef is brought from market frozen, do not cook it +that day unless you dine very late, as it will be impossible to get it +sufficiently done--meat that has been frozen requiring double the usual +time. To thaw it, lay it in cold water, which is the only way to extract +the frost without injuring the meat. It should remain in the water three +hours, or more.</p> <br> + +<p><a name="TO_ROAST_BEEF."></a><b>TO ROAST BEEF.</b></p> + +<p>The fire should be prepared at least half an hour before the beef is +put down, and it should be large, steady, clear, and bright, with plenty +of fine hot coals at the bottom.</p> + +<p>The best apparatus for the purpose is the well-known roaster +frequently called a tin-kitchen.</p> + +<p>Wash the meat in cold water, and then wipe it dry, and rub it with +salt. Take care not to run the spit through the best parts of it. It is +customary with some cooks to tie blank paper over the fat, to prevent it +from melting and wasting too fast.</p> + +<p>Put it evenly into the roaster, and do not set it too near the fire, +lest the outside of the meat should be burned before the inside is +heated.</p> + +<p>Put some nice beef-dripping or some lard into the pan or bottom of +the roaster, and as soon as it melts begin to baste the beef with it; +taking up the liquid with a long spoon, and pouring it over the meat so +as to let it trickle down again, into the pan. Repeat this frequently +while it is roasting; after a while you can baste it with its own fat. +Turn the spit often, so that the meat may be equally done on all +sides.</p> + +<p>Once or twice draw back the roaster, and improve the fire by clearing +away the ashes, bringing forward the hot coals, and putting on fresh +fuel at the back. Should a coal fall into the dripping-pan take it out +immediately. An allowance of about twenty minutes to each pound of meat +is the time commonly given for roasting; but this rule, like most +others, admits of exceptions according to circumstances. Also, some +persons like their meat very much done; others prefer it rare, as it is +called. In summer, meat will roast in a shorter time than in winter.</p> + +<p>When the beef is nearly done, and the steam draws towards the fire, +remove the paper that has covered the fat part, sprinkle on a little +salt, and having basted the meat well with the dripping, pour off nicely +(through the spout of the roaster) all the liquid fat from the top of +the gravy.</p> + +<p>Lastly, dredge the meat very lightly with a little flour, and baste +it with fresh butter. This will give it a delicate froth. To the gravy +that is now running from the meat add nothing but a tea-cup of boiling +water. Skim it, and send it to table in a boat. Serve up with the beef +in a small deep plate, scraped horseradish moistened with vinegar.</p> + +<p>Fat meat requires more roasting than lean, and meat that has been +frozen will take nearly double the usual time.</p> + +<p>Basting the meat continually with flour and water is a bad practice, +as it gives it a coddled parboiled appearance, and diminishes the +flavour.</p> + +<p>These directions for roasting beef will apply equally to mutton.</p> + +<p>Pickles are generally eaten with roast beef. French mustard is an +excellent condiment for it. In carving begin by cutting a slice from the +side.</p> <br> + +<p><a name="TO_SAVE_BEEF-DRIPPING."></a><b>TO SAVE BEEF-DRIPPING.</b></p> + +<p>Pour off through the spout of the roaster or tin-kitchen, all the fat +from the top of the gravy, after you have done basting the meat with it. +Hold a little sieve under the spout, and strain the dripping through it +into a pan. Set it away in a cool place; and next day when it is cold +and congealed, turn the cake of fat, and scrape with a knife the +sediment from the bottom. Pat the dripping into a jar; cover it tightly, +and set it away in the refrigerator, or in the coldest place you have. +It will be found useful for frying, and for many other purposes.</p> + +<p>Mutton-dripping cannot be used for any sort of cooking, as it +communicates to every thing the taste of tallow.</p> <br> + +<p><a name="BAKED_BEEF."></a><b>BAKED BEEF.</b></p> + +<p>This is a plain family dish, and is never provided for company.</p> + +<p>Take a nice but not a fat piece of fresh beef. Wash it, rub it with +salt, and place it on a trivet in a deep block tin or iron pan. Pour a +little water into the bottom, and put under and round the trivet a +sufficiency of pared potatoes, either white or sweet ones. Put it into a +hot oven, and let it bake till thoroughly done, basting it frequently +with its own gravy. Then transfer it to a hot dish, and serve up the +potatoes in another. Skim the gravy, and send it to table in a boat.</p> + +<p>Or you may boil the potatoes, mash them with milk, and put them into +the bottom of the pan about half an hour before the meat is done baking. +Press down the mashed potatoes hard with the back of a spoon, score them +in cross lines over the top, and let them, brown under the meat, serving +them up laid round it.</p> + +<p>Instead of potatoes, you may put in the bottom of the pan what is +called a Yorkshire pudding, to be baked under the meat.</p> + +<p>To make this pudding,--stir gradually four table-spoonfuls of flour +into a pint of milk, adding a salt-spoon of salt. Beat three eggs very +light, and mix them gradually with the milk and flour. See that the +batter is not lumpy. Do not put the pudding under the meat at first, as +if baked too long it will be hard and solid. After the meat has baked +till the pan is quite hot and well greased with the drippings, you may +put in the batter; having continued stirring it till the last +moment.</p> + +<p>If the pudding is so spread over the pan as to be but an inch thick, +it will require about two hours baking, and need not be turned. If it is +thicker than an inch, you must (after it is brown on the top) loosen it +in the pan, by inserting a knife beneath it, and having cut it across +into four pieces, turn them all nicely that the other side may be +equally done. But this pudding is lighter and better if laid so thin as +not to require turning.</p> + +<p>When you serve up the beef lay the pieces of pudding round it, to be +eaten with the meat.</p> + +<p>Veal may be baked in this manner with potatoes or a pudding. Also +fresh pork.</p> <br> + +<p><a name="TO_BOIL_CORNED_OR_SALTED_BEEF."></a><b>TO BOIL CORNED OR +SALTED BEEF.</b></p> + +<p>The best piece is the round. You may either boil it whole, or divide +it into two, or even three pieces if it is large, taking care that each +piece shall have a portion of the fat. Wash it well; and, if very salt, +soak it in two waters. Skewer it up tightly and in a good compact shape, +wrapping the flap piece firmly round it. Tie it round with broad strong +tape, or with a strip of coarse linen. Put it into a large pot, and +cover it well with water. It will be found a convenience to lay it on a +fish drainer.</p> + +<p>Hang it over a moderate fire that it may heat gradually all through. +Carefully take off the scum as it rises, and when no more appears, keep +the pot closely covered, and let it boil slowly and regularly, with the +fire at an equal temperature. Allow three hours and a half to a piece +weighing about twelve pounds, and from that to four or five hours in +proportion to the size. Turn the meat twice in the pot while it is +boiling. Put in some carrots and turnips about two hours after the meat. +Many persons boil cabbage in the same pot with the beef, but it is a +much nicer way to do the greens in a separate vessel, lest they become +saturated with the liquid fat. Cauliflower or brocoli (which are +frequent accompaniments to corned beef) should never be boiled +with it.</p> + +<p>Wash the cabbage in cold water, removing the outside leaves, and +cutting the stalk close. Examine all the leaves carefully, lest insects +should be lodged among them. If the cabbage is large, divide it into +quarters. Put it into a pot of boiling water with a handful of salt, and +boil it till the stalk is quite tender. Half an hour will generally be +sufficient for a small young cabbage; an hour for a large full-grown +one. Drain it well before you dish it. If boiled separately from the +meat, have ready some melted butter to eat with it.</p> + +<p>Should you find the beef under-done, you may reboil it next day; +putting it into boiling-water and letting it simmer for half an hour or +more, according to its size.</p> + +<p>Cold corned beef will keep very well for some days wrapped in several +folds of a thick linen cloth, and set away in a cool dry place.</p> + +<p>In carving a round of beef, slice it horizontally and very thin. Do +not help any one to the outside pieces, as they are generally too hard +and salt. French mustard is very nice with corned beef. [Footnote: +French mustard is made of the very best mustard powder, diluted with +vinegar, and flavoured with minced tarragon leaves, and a minced clove +of garlic; all mixed with a wooden spoon.]</p> + +<p>This receipt will apply equally to any piece of corned beef, except +that being less solid than the round, they will, in proportion to their +weight, require rather less time to boil.</p> + +<p>In dishing the meat, remove the wooden skewers and substitute plated +or silver ones.</p> + +<p>Many persons think it best (and they are most probably right) to stew +corned beef rather than to boil it. If you intend to stew it, put no +more water in the pot than will barely cover the meat, and keep it +gently simmering over a slow fire for four, five, or six hours, +according to the size of the piece.</p> <br> + +<p><a name="TO_BROIL_BEEF-STEAKS."></a><b>TO BROIL BEEF-STEAKS.</b></p> + +<p>The best beef-steaks are those cut from the ribs or from the inside +of the sirloin. All other parts are for this purpose comparatively hard +and tough.</p> + +<p>They should be cut about three quarters of an inch thick, and, unless +the beef is remarkably fine and tender, the steaks will be much improved +by beating them on both sides with a steak mallet, or with a +rolling-pin. Do not season them till you take them from the fire.</p> + +<p>Have ready on your hearth a fine bed of clear bright coals, entirely +free from smoke and ashes. Set the gridiron over the coals in a slanting +direction, that the meat may not be smoked by the fat dropping into the +fire directly under it. When the gridiron is quite hot, rub the bars +with suet, sprinkle a little salt over the coals, and lay on the steaks. +Turn them frequently with a pair of steak-tongs, or with a knife and +fork. A quarter of an hour is generally sufficient time to broil & +beef-steak. For those who like them under-done or rare, ten or twelve +minutes will be enough.</p> + +<p>When the fat blazes and smokes very much as it drips into the fire, +quickly remove the gridiron for a moment, till the blaze has subsided. +After they are browned, cover the upper side of the steaks with an +inverted plate or dish to prevent the flavour from evaporating. Rub a +dish with a shalot or small onion, and place it near the gridiron and +close to the fire, that it may be well heated. In turning the steak drop +the gravy that may be standing on it into this dish, to save it from +being lost. When the steaks are done, sprinkle them with a little salt +and pepper, and lay them in a hot dish, putting on each a piece of fresh +butter. Then, if it is liked, season them with, a very little raw +shalot, minced as finely as possible, and moistened with a spoonful of +water; and stir a tea-spoonful of catchup into the gravy. Send the +steaks to table very hot, in a covered dish. You may serve up with them +onion sauce in a small tureen.</p> + +<p>Pickles are frequently eaten with beef-steaks.</p> + +<p>Mutton chops may be broiled in the same manner.</p> <br> + +<p><a name="TO_FRY_BEEF-STEAKS."></a><b>TO FRY BEEF-STEAKS.</b></p> + +<p>Beef-steaks for frying should be cut thinner than for broiling. Take +them from the ribs or sirloin, and remove the bone. Beat them to make +them tender. Season them with salt and pepper.</p> + +<p>Put some fresh butter, or nice beef-dripping into a frying pan, and +hold it over a clear bright fire till it boils and has done hissing. +Then put in the steaks, and (if you like them) some sliced onions. Fry +them about a quarter of an hour, turning them frequently. Steaks, when +fried, should be thoroughly done. After they are browned, cover them +with a large plate to keep in the juices,</p> + +<p>Have ready a hot dish, and when they are done, take out the steaks +and onions and lay them in it with another dish on the top, to keep them +hot while you give the gravy in the pan another boil up over the fire. +You may add to it a spoonful of mushroom catchup. Pour the gravy over +the steakes, and send them to table as hot as possible.</p> + +<p>Mutton chops may be fried in this manner.</p> <br> + +<p><a name="BEEF-STEAK_PUDDING."></a><b>BEEF-STEAK PUDDING.</b></p> + +<p>For a small pudding take a pound of fresh beef suet. Clear it from +the skin and the stringy fibres, and mince it as finely as possible. +Sift into a large pan two pounds of fine flour, and add the suet +gradually, rubbing it fine with your hands and mixing it thoroughly. +Then pour in, by degrees, enough of cold water to make a stiff dough. +Roll it out into a large even sheet. Have ready about a pound and a half +of the best beef-steak, omitting the bone and fat which should be all +cut off. Divide the steak into small thin pieces, and beat them well to +make them tender. Season them with pepper and salt, and, if convenient, +add some mushrooms. Lay the beef in the middle of the sheet of paste, +and put on the top a bit of butter rolled in flour. Close the paste +nicely over the meat as if you were making a large dumpling. Dredge with +flour a thick square cloth, and tie the pudding up in it, leaving space +for it to swell. Fasten the string very firmly, and stop up with flour +the little gap at the tying-place so that no water can get in. Have +ready a large pot of boiling water. Put the pudding into it, and let it +boil fast three hours or more. Keep up a good fire under it, as if it +stops boiling a minute the crust will be heavy. Have a kettle of boiling +water at the fire to replenish the pot if it wastes too much. Do not +take up the pudding till the moment before it goes to table. Mix some +catchup with the gravy on your plate.</p> + +<p>For a large pudding you must have two pounds of suet, three pounds of +flour, and two pounds and a half of meat. It must boil at least five +hours.</p> + +<p>All the fat must be removed from the meat before it goes into the +pudding, as the gravy cannot be skimmed when enclosed in the crust.</p> + +<p>You may boil in the pudding some potatoes cut into slices.</p> + +<p>A pudding of the lean of mutton chops may be made in the same manner; +also of venison steaks.</p> <br> + +<p><a name="A_BEEF-STEAK_PIE."></a><b>A BEEF-STEAK PIE.</b></p> + +<p>Make a good paste in the proportion of a pound of butter to two +pounds of sifted flour. Divide it in half, and line with one sheet of it +the bottom and sides of a deep dish, which must first be well buttered. +Have ready two pounds of the best beef-steak, cut thin, and well beaten; +the bone and fat being omitted. Season it with pepper and salt. Spread a +layer of the steak at the bottom of the pie, and on it a layer of sliced +potato, and a few small bits of butter rolled in flour. Then another +layer of meat, potato, &c., till the dish is full. You may greatly +improve the flavour by adding mushrooms, or chopped clams or oysters, +leaving out the hard parts. If you use clams or oysters, moisten the +other ingredients with a little of their liquor. If not, pour in, at the +last, half a pint of cold water, or less if the pie is small. Cover the +pie with the other sheet of paste as a lid, and notch the edges +handsomely, having reserved a little of the paste to make a flower or +tulip to stick in the slit at the top. Bake it in a quick oven an hour +and a quarter, or longer, in proportion to its size. Send it to +table hot.</p> + +<p>You may make a similar pie of mutton chops, or veal cutlets, or +venison steaks, always leaving out the bone and fat.</p> + +<p>Many persons in making pies stew the meat slowly in a little water +till about half done, and they then put it with its gravy into the paste +and finish by baking. In this case add no water to the pie, as there +will be already sufficient liquid If you half-stew the meat, do the +potatoes with it.</p> <br> + +<p><a name="A-LA-MODE_BEEF."></a><b>A-LA-MODE BEEF.</b></p> + +<p>Take the bone out of a round of fresh beef, and beat the meat well +all over to make it tender. Chop and mix together equal quantities of +sweet marjoram and sweet basil, the leaves picked from the stalks and +rubbed fine. Chop also some 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, salt, +and nutmeg to your taste. Mix all these ingredients well, and bind them +together with the beaten yolks of four eggs. Fill with this seasoning +the place from whence you took out the bone; and rub what is left of it +all over the outside of the meat. You must, of course, proportion the +quantity of stuffing to the size of the round of beef. Fasten it well +with skewers, and tie it round firmly with a piece of tape, so as to +keep it compact and in good shape. It is best to prepare the meat the +day before it is to be cooked.</p> + +<p>Cover the bottom of a stew-pan with slices of bacon. Lay the beef +upon them, and cover the top of the meat with more slices of bacon. +Place round it four large onions, four carrots, and four turnips, all +cut in thick slices. Pour in from half a pint to a pint of water, and if +convenient, add two calves' feet cut in half. Cover the pan closely, set +it in an oven and let it bake for at least six hours; or seven or eight, +according to the size.</p> + +<p>When it is thoroughly done, take out the beef and lay it on a dish +with the vegetables round it. Remove the bacon and calves' feet, and +(having skimmed the fat from the gravy carefully) strain it into a small +sauce-pan; set it on hot coals, and stir into it a tea-cupful of port +wine, and the same quantity of pickled mushrooms. Let it just come to a +boil, and then send it to table in a sauce-tureen.</p> + +<p>If the beef is to be eaten cold, you may ornament it as follows:-- +Glaze it all over with beaten white of egg. Then cover it with a coat of +boiled potato grated finely. Have ready some slices of cold boiled +carrot, and also of beet-root. Cut them into the form of stars or +flowers, and arrange them handsomely over the top of the meat by +sticking them on the grated potato. In the centre place a large bunch of +double parsley, interspersed with flowers cut out of raw turnips, beets, +and carrots, somewhat in imitation of white and red roses, and +marygolds. Fix the flowers on wooden skewers concealed with parsley.</p> + +<p>Cold à-la-mode beef prepared in this manner will at a little +distance look like a large iced cake decorated with sugar flowers.</p> + +<p>You may dress a fillet of veal according to this receipt. Of course +it will require less time to stew.</p> <br> + +<p><a name="TO_STEW_BEEF."></a><b>TO STEW BEEF.</b></p> + +<p>Take a good piece of fresh beef. It must not be too fat. Wash it, rub +it with salt, and put it into a pot with barely sufficient water to +cover it. Set it over a slow fire, and after it has stewed an hour, put +in some potatoes pared and cut in half, and some parsnips, scraped and +split. Let them stew with the beef till quite tender. Turn the meat +several times in the pot. When all is done, serve up the meat and +vegetables together, and the gravy in a boat, having first +skimmed it.</p> + +<p>This is a good family dish.</p> + +<p>You may add turnips (pared and sliced) to the other vegetables.</p> + +<p>Fresh pork may be stewed in this manner, or with sweet potatoes.</p> +<br> + +<p><a name="TO_STEW_A_ROUND_OF_BEEF."></a><b>TO STEW A ROUND OF +BEEF.</b></p> + +<p>Trim off some pieces from a round of fresh beef--take out the bone +and break it. Put the bone and the trimmings into 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 or +white pepper, allspice, 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 glass of tarragon vinegar. Keep the lid close, except when +you are skimming off the fat. Let the meat stew till it is thoroughly +done and tender throughout. The time will depend on the size of the +round. It may require from five or six to eight hours.</p> + +<p>Just before you take it up, stir into the gravy a table-spoonful or +two of mushroom catchup, a little made mustard, and a piece of butter +rolled in flour.</p> + +<p>Send it to table hot, with the gravy poured round it.</p> <br> + +<p><a name="ANOTHER_WAY_TO_STEW_A_ROUND_OF_BEEF,"></a><b>ANOTHER WAY TO +STEW A ROUND OF BEEF,</b></p> + +<p>Take a round of fresh beef (or the half of one if it is very large) +and remove the bone. The day before you cook it, lay it in a pickle made +of equal proportions of water and vinegar with salt to your taste. Next +morning take it out of the pickle, put it into a large pot or stew-pan, +and just cover it with water. Put in with it two or three large onion 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.</p> + +<p>If you like it stuffed, have ready when you take the meat out of the +pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, +pepper and salt, and minced parsley, mixed with beaten yolk of egg. Fill +with this the opening from whence you took the bone, and bind a tape +firmly round the meat.</p> <br> + +<p><a name="BEEF_BOUILLI."></a><b>BEEF BOUILLI.</b></p> + +<p>Take part of a round of fresh beef (or if you prefer it a piece of +the flank or brisket) and rub it with salt. Place skewers in the bottom +of the stew-pot, and lay the meat upon them with barely water enough to +cover it. To enrich the gravy you may add the necks and other trimmings +of whatever poultry you may happen to have; also the root of a 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 fire sliced turnips. Add a bunch of sweet herbs, and a small +table-spoonful of black pepper-corns tied in a thin muslin rag. Let it +stew slowly for four or fire 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.</p> <br> + +<p><a name="HASHED_BEEF."></a><b>HASHED BEEF.</b></p> + +<p>Take some roast beef that has been very much under-done, and having +cut off the fat and skin, put the trimmings with the bones broken up +into a stew-pan with two large onions sliced, a few sliced potatoes, and +a bunch of sweet herbs. Add about a pint of warm water, or broth if you +have it. This is to make the gravy. Cover it closely, and let it simmer +for about an hour. Then skim and strain it, carefully removing every +particle of fat.</p> + +<p>Take another stew-pot, and melt in it a piece of butter, about the +size of a large walnut. When it has melted, shake in a spoonful of +flour. Stir it a few minutes, and then add to it the strained gravy. Let +it come to a boil, and then put to it a table-spoonful of catchup, and +the beef cut either in thin small slices or in mouthfuls. Let it simmer +from five to ten minutes, but do not allow it to boil, lest (having been +cooked already) it should become tasteless and insipid. Serve it up in a +deep dish with thin slices of toast cut into triangular or pointed +pieces, the crust omitted. Dip the toast in the gravy, and lay the +pieces in regular order round the sides of the dish.</p> + +<p>You may hash mutton or veal in the same manner, adding sliced +carrots, turnips, potatoes, or any vegetables you please. Tomatas are an +improvement.</p> + +<p>To hash cold meat is an economical way of using it; but there is +little or no nutriment in it after being twice cooked, and the natural +flavour is much impaired by the process.</p> + +<p>Hashed meat would always be much better if the slices were cut from +the joint or large piece as soon as it leaves the table, and soaked in +the gravy till next day.</p> <br> + +<p><a name="BEEF_CAKES."></a><b>BEEF CAKES.</b></p> + +<p>Take some cold roast beef that has been under-done, and mince it very +fine. Mix with it grated bread crumbs, and a little chopped onion and +parsley. Season it with pepper and salt, and moisten it with some +beef-dripping and a little walnut or onion pickle. Some scraped cold +tongue or ham will be found an improvement. Make it into broad flat +cakes, and spread a coat of mashed potato thinly on the top and bottom +of each. Lay a small bit of butter on the top of every cake, and set +them in an oven to warm and brown.</p> + +<p>Beef cakes are frequently a breakfast dish.</p> + +<p>Any other cold fresh meat may be prepared in the same manner.</p> + +<p>Cold roast beef may be cut into slices, seasoned with salt and +pepper, broiled a few minutes over a clear fire, and served up hot with +a little butter spread on them.</p> <br> + +<p><a name="TO_ROAST_A_BEEF'S_HEART."></a><b>TO ROAST A BEEF'S +HEART.</b></p> + +<p>Cut open the heart, and (having removed the ventricles) soak it in +cold water to free it from the blood, Parboil it about ten minutes. +Prepare, a force-meat of grated bread crumbs, butter or minced suet, +sweet marjoram and parsley chopped fine, a little grated lemon-peel, +nutmeg, pepper, and salt to your taste, and some yolk of egg to bind the +ingredients. Stuff the heart with the force-meat, and secure the opening +by tying a string around it. Put it on a spit, and roast it till it is +tender throughout.</p> + +<p>Add to the gravy a piece of butter rolled in flour, and a glass of +red wine. Serve up the heart very hot in a covered dish. It chills +immediately.</p> + +<p>Eat currant jelly with it.</p> + +<p>Boiled beef's heart is frequently used in mince pies.</p> <br> + +<p><a name="TO_STEW_A_BEEF'S_HEART."></a><b>TO STEW A BEEF'S +HEART.</b></p> + +<p>Clean the heart, and cut it lengthways into large pieces. Put them +into a pot with a little salt and pepper, and cover them with cold +water. Parboil them for a quarter of an hour, carefully skimming off the +blood that rises to the top. Then take them out, cut them, into +mouthfuls, and having strained the liquid, return them to it, adding a +head or two of chopped celery, a few sliced onions, a dozen potatoes +pared and quartered, and a piece of butter rolled in flour. Season with +whole pepper, and a few cloves if you like. Let it stew slowly till all +the pieces of heart and the vegetables are quite tender.</p> + +<p>You may stew a beef's kidney in the same manner.</p> + +<p>The heart and liver of a calf make a good dish cooked as above.</p> +<br> + +<p><a name="TO_DRESS_BEEF_KIDNEY."></a><b>TO DRESS BEEF KIDNEY.</b></p> + +<p>Having soaked a fresh kidney in cold water and dried it in a cloth, +cut it into mouthfuls, and then mince it fine. Dust it with flour. Put +some butter into a stew-pan over a moderate fire, and when it boils put +in the minced kidney. When you have browned it in the butter, sprinkle +on a little salt and cayenne pepper, and pour in a very little boiling +water. Add a glass of champagne or other wine, or a large tea-spoonful +of mushroom catchup, or of walnut pickle. Cover the pan closely, and let +it stew till the kidney is tender. Send it to table hot in a covered +dish. It is eaten generally at breakfast.</p> <br> + +<p><a name="TO_BOIL_TRIPE."></a><b>TO BOIL TRIPE.</b></p> + +<p>Wash it well in warm water, and trim it nicely, taking off all the +fat. Cut it into small pieces, and put it on to boil five hours before +dinner, in water enough to cover it very well. After it has boiled four +hours, pour off the water, season the tripe with pepper and salt, and +put it into a pot with milk and water mixed in equal quantities. Boil it +an hour in the milk and water.</p> + +<p>Boil in a sauce-pan ten or a dozen onions. When they are quite soft, +drain them in a cullender, and mash them. Wipe out your sauce-pan and +put them on again, with a bit of butter rolled in flour, and a +wine-glass of cream or milk. Let them boil up, and add them to the tripe +just before you send it to table. Eat it with pepper, vinegar, and +mustard.</p> <br> + +<p><a name="TRIPE_AND_OYSTERS."></a><b>TRIPE AND OYSTERS.</b></p> + +<p>Having boiled the tripe in milk and water, for four or five hours +till it is quite tender, gut it up into small pieces. Put it into a +stew-pan with just milk enough to cover it, and a few blades of mace. +Let it stew about five minutes, and then put in the oysters, adding a +large piece of butter rolled-in flour, and salt and cayenne pepper to +your taste. Let it stew five minutes longer, and then send it to table +in a tureen; first skimming off whatever fat may float on the +surface.</p> <br> + +<p><a name="TO_FRY_TRIPE."></a><b>TO FRY TRIPE.</b></p> + +<p>Boil the tripe the day before, till it is quite tender, which it will +not be in less than four or five hours. Then cover it and set it away. +Next day cut it into long slips, and dip each piece into beaten yolk of +egg, and afterwards roll them in grated bread crumbs. Have ready in a +frying-pan over the fire, some good beef-dripping. When it is boiling +hot put in the tripe, and fry it about ten minutes, till of a light +brown.</p> + +<p>You may serve it up with onion sauce.</p> + +<p>Boiled tripe that has been left from the dinner of the preceding day +may be fried in this manner.</p> <br> + +<p><a name="PEPPER_POT."></a><b>PEPPER POT.</b></p> + +<p>Take four pounds of tripe, and four ox feet. Put them into a large +pot with as much water as will cover them, some whole pepper, and a +little salt. Hang them over the fire early in the morning. Let them boil +slowly, keeping the 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 batter. Season the vegetables well with +pepper and salt, and put them into the pot. Have ready a kettle of +boiling water, and pour on as much as will keep the ingredients covered +while boiling, but take care not to weaken the taste by putting too much +water. Add a large piece of butter rolled in flour, and lastly put in +the dumplings. Let it boil till all the things are thoroughly done, and +then serve it up in the tureen.</p> <br> + +<p><a name="TO_BOIL_A_SMOKED_TONGUE."></a><b>TO BOIL A SMOKED +TONGUE.</b></p> + +<p>In buying dried tongues, choose those that are thick and plump, and +that have the smoothest skins. They are the most likely to be young and +tender.</p> + +<p>A smoked tongue should soak in cold water at least all night. One +that is very hard and dry will require twenty-four hours' soaking. When +you boil it put it into a pot full of cold water. Set it over a slow +fire that it may heat gradually for an hour before it comes to a boil. +Then keep it simmering from three and a half to four hours, according to +its size and age. Probe it with a fork, and do not take it up till it is +tender throughout. Send it to table with mashed potato laid round it, +and garnish with parsley. Do not split it in half when you dish it, as +is the practice with some cooks. Cutting it lengthways spoils the +flavour, and renders it comparatively insipid.</p> + +<p>If you wish to serve up the tongue very handsomely, rub it with yolk +of egg after you take it from the pot, and strew over it grated bread +crumbs; baste it with butter, and set it before the fire till it becomes +of a light brown. Cover the root (which is always an unsightly object) +with thick sprigs of double parsley; and (instead of mashed potato) lay +slices of currant jelly all round the tongue.</p> <br> + +<p><a name="TO_BOIL_A_SALTED_OR_PICKLED_TONGUE."></a><b>TO BOIL A SALTED +OR PICKLED TONGUE.</b></p> + +<p>Put it into boiling water, and let it boil three hours or more, +according to its size. When you take it out peel and trim it, and send +it to table surrounded with mashed potato, and garnished with sliced +carrot.</p> <br> + +<p><a name="TO_CORN_BEEF."></a><b>TO CORN BEEF.</b></p> + +<p>Wash the beef well, after it has lain awhile in cold water. Then +drain and examine it, take out all the kernels, and rub it plentifully +with salt. It will imbibe the salt more readily after being washed. In +cold weather warm the salt by placing it before the fire. This will +cause it to penetrate the meat more thoroughly.</p> + +<p>In summer do not attempt to corn any beef that has not been fresh +killed, and even then it will not keep more than a day and a half or two +days. Wash and dry it, and rub a great deal of salt well into it. Cover +it carefully, and keep it in a cold dry cellar.</p> + +<p>Pork is corned in the same manner.</p> <br> + +<p><a name="TO_PICKLE_BEEF_OR_TONGUES."></a><b>TO PICKLE BEEF OR +TONGUES.</b></p> + +<p>The beef must be fresh killed, and of the best kind. You must wipe +every piece well, to dry it from the blood and moisture. To fifty pounds +of meat allow two pounds and a quarter of coarse salt, two pounds and a +quarter of fine salt, one ounce and a half of saltpetre, one pound and a +half of brown sugar, and one quart of molasses. Mix all these +ingredients well together, boil and skim it for about twenty minutes, +and when no more scum rises, take it from the fire. Have ready the beef +in a large tub, or in a barrel; pour the brine gradually upon it with a +ladle, and as it cools rub it well into every part of the meat. A +molasses hogshead sawed in two is a good receptacle for pickled meat. +Cover it well with a thick cloth, and look at it frequently, skimming +off whatever may float on the top, and basting the meat with the brine. +In about a fortnight the beef will be fit for use.</p> + +<p>Tongues may be put into the same cask with the beef, one or two at a +time, as you procure them from the butcher. None of them will be ready +for smoking in less than six weeks; but they had best remain in pickle +two or three months. They should not be sent to the smoke-house later +than March. If you do them at home, they will require three weeks' +smoking over a wood fire. Hang them with the root or large end upwards. +When done, sew up each tongue tightly in coarse linen, and hang them up +in a dark dry cellar.</p> + +<p>Pickled tongues without smoking are seldom liked.</p> + +<p>The last of October is a good time for putting meat into pickle. If +the weather is too warm or too cold, it will not take the salt well.</p> + +<p>In the course of the winter the pickle may probably require a second +boiling with additional ingredients.</p> + +<p>Half an ounce of pearl-ash added to the other articles will make the +meat more tender, but many persons thinks it injures the taste.</p> + +<p>The meat must always be kept completely immersed in the brine. To +effect this a heavy board should be laid upon it.</p> <br> + +<p><a name="DRIED_OR_SMOKED_BEEF."></a><b>DRIED OR SMOKED BEEF.</b></p> + +<p>The best part for this purpose is the round, which you must desire +the butcher to cut into four pieces. Wash the meat and dry it well in a +cloth. Grind or beat to powder an equal quantity of cloves and allspice, +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.</p> + +<p>Smoked beef is brought on the tea-table either shaved into thin chips +without cooking, or chipped and fried with a little butter in a skillet, +and served up hot.</p> + +<p>This receipt for dried or smoked beef will answer equally well for +venison ham, which is also used as a relish at the tea-table.</p> + +<p>Mutton hams may be prepared in the same way.</p> <br> + +<p><a name="POTTED_BEEF."></a><b>POTTED BEEF.</b></p> + +<p>Take a good piece of a round of beef, and cut off all the fat. Rub +the lean well with salt, and let it lie two days. Then put it into a +jar, and add to it a little water in the proportion of half a pint to +three pounds of meat. Cover the jar as closely as possible, (the best +cover will be a coarse paste or dough) and set it in a slow oven, or in +a vessel of boiling water for about four hours. Then drain off all the +gravy and set the meat before the fire that all the moisture may be +drawn out. Pull or cut it to pieces and pound it for a long time in a +mortar with pepper, allspice, cloves, mace, nutmeg, and oiled fresh +butter, adding these ingredients gradually, and moistening it with a +little of the gravy. You must pound it to a fine paste, or till it +becomes of the consistence of cream, cheese.</p> + +<p>Put it into potting cans, and cover it an inch thick with fresh +butter that has been melted, skimmed, and strained. Tie a leather over +each pot, and keep them closely covered. Set them in a dry place.</p> + +<p>Game and poultry may be potted in this manner</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="VEAL."></a>VEAL.</h2> <br> + +<p><b>GENERAL REMARKS.</b></p> + +<p>The fore-quarter of a calf comprises the neck, breast, and shoulder: +the hind-quarter consists of the loin, fillet, and knuckle. Separate +dishes are made of the head, heart, liver, and sweet-bread. The flesh of +good veal is firm and dry, and the joints stiff. The lean is of a very +light delicate red, and the fat quite white. In buying the head see that +the eyes look full, plump, and lively; if they are dull and sunk the +calf has been killed too long. In buying calves' feet for jelly or soup, +endeavour to get those that have been singed only and not skinned; as a +great deal of gelatinous substance is contained in the skin. Veal should +always be thoroughly cooked, and never brought to table rare or +under-done, like beef or mutton. The least redness in the meat or gravy +is disgusting.</p> + +<p>Veal suet may be used as a substitute for that of beef; also +veal-dripping.</p> <br> + +<p><a name="TO_ROAST_A_LOIN_OF_VEAL."></a><b>TO ROAST A LOIN OF +VEAL.</b></p> + +<p>The loin is the best part of the calf. It is always roasted. See that +your fire is clear and hot, and broad enough to brown both ends. Cover +the fat of the kidney and the back with paper to prevent it from +scorching. A large loin of veal will require <i>at least</i> 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 quantify of flour. Put it into a small +sauce-pan, and set it on hot coals. Let it just come to a boil, and then +send it to table in a boat. If the gravy is not in sufficient quantity, +add to it about half a jill or a large wine-glass of boiling water.</p> + +<p>In carving a loin of veal help every one to a piece of the kidney as +far as it will go.</p> <br> + +<p><a name="TO_ROAST_A_BREAST_OF_VEAL."></a><b>TO ROAST A BREAST OF +VEAL.</b></p> + +<p>A breast of veal will require about three hours and a half to roast. +In preparing it for the spit, cover it with the caul, and skewer the +sweet-bread to the back. Take off the caul when the meat is nearly done. +The breast, being comparatively tough and coarse, is less esteemed than +the loin and the fillet.</p> <br> + +<p><a name="TO_ROAST_A_FILLET_OF_VEAL."></a><b>TO ROAST A FILLET OF +VEAL.</b></p> + +<p>Take out the bone, and secure with skewers the fat flap to the +outside of the meat. Prepare a stuffing of fresh butter or suet minced +fine, and an equal quantity of grated bread-crumbs, a large +table-spoonful of grated lemon-peel, a table-spoonful of sweet marjoram +chopped or rubbed to powder, a nutmeg grated, and a little pepper and +salt, with a sprig of chopped parsley. Mix all these ingredients with +beaten yolk of egg, and stuff the place from whence the bone was taken. +Make 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 salt pork, cut very thin.</p> + +<p>Having papered the fat, spit the veal and put it into the roaster, +keeping it at first not too near the fire. Put a little salt and water +into the dripping-pan, and for awhile baste the meat with it. Then baste +it with its own gravy. A fillet of veal will require four hours +roasting. As it proceeds, place it nearer to the fire. Half an hour +before it is done, remove the paper, and baste the meat with butter, +having first dredged it very lightly with flour. Having skimmed the +gravy, mix some thin melted butter with it.</p> + +<p>If convenient, you may in making the stuffing, use a large proportion +of chopped mushrooms that have been preserved in sweet oil, or of +chopped pickled oysters. Cold ham shred fine will improve it.</p> + +<p>You may stuff a fillet of veal entirely with sausage meat.</p> + +<p>To accompany a fillet of veal, the usual dish is boiled ham or +bacon.</p> + +<p>A shoulder of veal may be stuffed and roasted in a similar +manner.</p> <br> + +<p><a name="TO_STEW_A_BREAST_OF_VEAL."></a><b>TO STEW A BREAST OF +VEAL.</b></p> + +<p>Divide the breast into pieces according to the position of the bones. +Put them into a stew-pan with a few slices of ham, some whole pepper, a +bunch of parsley, and a large onion quartered. 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.</p> + +<p>You may stew a breast of veal with tomatas.</p> <br> + +<p><a name="TO_STEW_A_FILLET_OF_VEAL."></a><b>TO STEW A FILLET OF +VEAL.</b></p> + +<p>Take a fillet of veal, rub it with salt, and then with a sharp knife +make deep incisions all over the surface, the bottom as well as the top +and sides. Make a stuffing of grated stale bread, butter, chopped sweet +marjoram, grated lemon-peel, nutmeg, pepper and salt, mixed up with +beaten yolk of egg to bind and give it consistency. Fill the holes or +incisions with the stuffing, pressing it down well with your fingers. +Reserve some of the stuffing to rub all over the outside of the meat. +Have ready some very thin slices of cold boiled ham, the fatter the +better. Cover the veal with them, fastening them on with skewers. Put it +into a pot, and stew it slowly in a very little water, just enough to +cover it. It will take at least five hours to stew; or more, in +proportion to its size. When done, take off the ham, and lay it round +the veal in a dish.</p> + +<p>You may stew with it a quart or three pints of young green peas, put +in about an hour before dinner; add to them a little butter and pepper +while they are stewing. Serve them up in the dish with the veal, laying +the slices of ham upon them.</p> + +<p>If you omit the ham, stew the veal entirely in lard.</p> <br> + +<p><a name="TO_STEW_A_KNUCKLE_OF_VEAL."></a><b>TO STEW A KNUCKLE OF +VEAL.</b></p> + +<p>Lay four wooden skewers across the bottom of your stew-pan, and place +the meat upon them; having first carefully washed it, and rubbed it with +salt. Add a table-spoonful of whole pepper, the leaves from a bunch of +sweet marjoram, a bunch of parsley leaves chopped, two onions peeled and +sliced, and a piece of butter rolled in flour. Pour in two quarts of +water. Cover it closely, and after it has come to a boil, lessen the +fire, and let the meat only simmer for two hours or more. Before you +serve it up, pour the liquid over it.</p> + +<p>This dish will be greatly improved by stewing with it a few slices of +ham, or the remains of a cold ham.</p> + +<p>Veal when simply boiled is too insipid. To stew it is much +better.</p> <br> + +<p><a name="VEAL_CUTLETS."></a><b>VEAL CUTLETS.</b></p> + +<p>The best cutlets are those taken from the leg or fillet. Cut them +about half an inch thick, and as large as the palm of your hand. Season +them with pepper and salt. Grate some stale bread, and rub it through a +cullender, adding to it chopped sweet marjoram, grated lemon-peel, and +some powdered mace or nutmeg. Spread the mixture on a large flat dish. +Have ready in a pan some beaten egg. First dip each cutlet into the egg, +and then into the seasoning on the dish, seeing that a sufficient +quantity adheres to both sides of the meat. Melt in your frying-pan, +over a quick fire, some beef-dripping, lard, or fresh butter, and when +it boils lay your cutlets in it, and fry them thoroughly; turning them +on both sides, and taking care that they do not burn. Place them in a +covered dish near the fire, while you finish the gravy in the pan, by +first skimming it, and then shaking in a little flour and stirring it +round. Pour the gravy hot round the cutlets, and garnish with little +bunches of curled parsley.</p> + +<p>You may mix with the bread crumbs a little saffron.</p> <br> + +<p><a name="VEAL_STEAKS."></a><b>VEAL STEAKS.</b></p> + +<p>Cut a neck of veal into thin steaks, and beat them to make them +tender. For seasoning, mix together some finely chopped onion sprinkled +with pepper and salt, and a little chopped parsley. Add some butter, and +put it with the parsley and onion into a small sauce-pan, and set it on +hot coals to stew till brown. In the mean, time, put the steaks on a hot +gridiron (the bars of which have been rubbed with suet) and broil them +well, over a bed of bright clear coals. When sufficiently done on one +side turn them on the other. After the last turning, cover each steak +with some of the seasoning from the sauce-pan, and let all broil +together till thoroughly done.</p> + +<p>Instead of the onions and parsley, you may season the veal steaks +with chopped mushrooms, or with chopped oysters, browned in butter.</p> + +<p>Have ready a gravy made of the scraps and trimmings of the veal, +seasoned with pepper and salt, and boiled in a little hot water in the +same sauce-pan in which the parsley and onions have been previously +stewed. Strain the gravy when it has boiled long enough, and flavour it +with catchup.</p> <br> + +<p><a name="MINCED_VEAL."></a><b>MINCED VEAL.</b></p> + +<p>Take some cold veal, cut it into slices, and mince it very finely +with a chopping-knife. Season it to your taste with pepper, salt, sweet +marjoram rubbed fine, grated lemon-peel and nutmeg. Put the bones and +trimmings into a sauce-pan with a little water, and simmer them over hot +coals to extract the gravy from them. Then put the minced veal into a +stew-pan, strain the gravy over it, add a piece of butter rolled in +flour, and a little milk or cream. Let it all simmer together till +thoroughly warmed, but do not allow it to boil lest the meat having been +once cooked already, should become tasteless. When you serve it up, have +ready some three-cornered pieces of bread toasted and buttered; place +them all round the inside of the dish.</p> + +<p>Or you may cover the mince with a thick layer of grated bread, +moistened with a little butter, and browned on the top with a +salamander, or a red hot shovel.</p> <br> + +<p><a name="VEAL_PATTIES."></a><b>VEAL PATTIES.</b></p> + +<p>Mince very fine a pound of the lean of cold roast veal, and half a +pound of cold boiled ham, (fat and lean equally mixed.) Put it into a +stew-pan with three ounces of butter divided into bits and rolled in +flour, a jill of cream, and a jill of veal gravy. Season it to your +taste with cayenne pepper and nutmeg, grated lemon-peel, and +lemon-juice. Set the pan on hot coals, and let the ingredients simmer +till well warmed, stirring them well to prevent their burning.</p> + +<p>Have ready baked some small shells of puff-paste. Fill them with the +mixture, and eat the patties either warm or cold.</p> <br> + +<p><a name="VEAL_PIE."></a><b>VEAL PIE.</b></p> + +<p>Take two pounds of veal cut from the loin, fillet, or the best end of +the neck. Remove the bone, fat, and skin, and put them into a sauce-pan +with half a pint of water to stew for the gravy. Make a good paste, +allowing a pound of butter to two pounds of flour. Divide it into two +pieces, roll it out rather thick and cover with one piece the sides and +bottom of a deep dish. Put in a layer of veal, seasoned with pepper and +salt, then a layer of cold ham sliced thin, then more veal, more ham, +and so on till the dish is full; interspersing the meat with yolks of +eggs boiled hard. If you can procure some small button mushrooms they +will be found an improvement. Pour in, at the last, the gravy you have +drawn from the trimmings, and put on the lid of the pie, notching the +edge handsomely, and ornamenting the centre with a flower made of paste. +Bake the pie at least two hours and a half.</p> + +<p>You may make a very plain veal pie simply of veal chops, sliced +onions, and potatoes pared and quartered. Season with pepper and salt, +and fill up the dish with water.</p> <br> + +<p><a name="CALF'S_HEAD_DREST_PLAIN"></a><b>CALF'S HEAD DREST +PLAIN</b></p> + +<p>Wash the head in warm water. Then lay it in clean hot water and let +it soak awhile. This will blanch it. Take out the brains and the black +part of the eyes. Tie the head in a cloth, and put it into a large +fish-kettle, with plenty of cold water, and add some salt to throw up +the scum, which must be taken off as it rises. Let the head boil gently +about three hours.</p> + +<p>Put eight or ten sage leaves, and as much parsley, into a small +sauce-pan with a little water, and boil them half an hour. Then chop +them fine, and set them ready on a plate. Wash the brains well in two +warm waters, and then soak them for an hour in a basin of cold water +with a little salt in it. Remove the skin and strings, and then put the +brains into a stew-pan with plenty of cold water, and let them boil +gently for a quarter of an hour, skimming them well. Take them out, chop +them, and mix them with the sage and parsley leaves, two table-spoonfuls +of melted butter, and the yolks of four hard-boiled eggs, and pepper and +salt to your taste. Then put the mixture into a sauce-pan and set it on +coals to warm.</p> + +<p>Take up the head when it is sufficiently boiled, score it in +diamonds, brush it all over with beaten egg, and strew it with a mixture +of grated bread-crumbs, and chopped sage and parsley. Stick a few bits +of butter over it, and set it in a Dutch oven to brown. Serve it up with +the brains laid round it. Or you may send to table the brains and the +tongue in a small separate dish, having first trimmed the tongue and cut +off the roots. Have also parsley-sauce in a boat. You may garnish with +very thin small slices of broiled ham, curled up.</p> + +<p>If you get a calf's head with the hair on, sprinkle it all over with +pounded rosin, and dip it into boiling water. This will make the hairs +scrape off easily.</p> <br> + +<p><a name="CALF'S_HEAD_HASHED."></a><b>CALF'S HEAD HASHED.</b></p> + +<p>Take a calf's head and a set of feet, and boil them until tender, +having first removed the brains. Then cut the flesh off the head and +feet in slices from the bone, and put both meat and bones into a +stew-pan with a bunch of sweet herbs, some sliced onions, and pepper and +salt to your taste; also a large piece of butter rolled in flour, and a +little water. After it has stewed awhile slowly till the flavour is well +extracted from the herbs and onions, take out the meat, season it a +little with cayenne pepper, and lay it in a dish. Strain the gravy in +which it was stewed, and stir into it two glasses of madeira, and the +juice and grated peel of a lemon. Having poured some of the gravy over +the meat, lay a piece of butter on the top, set it in an oven and bake +it brown.</p> + +<p>In the mean time, having cleaned and washed the brains (skinning them +and removing the strings) parboil them in a sauce-pan, and then make +them into balls with chopped sweet herbs, grated bread-crumbs, grated +lemon-peel, nutmeg, and beaten yolk of egg. Fry them in lard and butter +mixed; and send them to table laid round the meat (which should have the +tongue placed on the top) and garnish with sliced lemon. Warm the +remaining gravy in a small sauce-pan on hot coals, and stir into it the +beaten yolk of an egg a minute before you take it from the fire. Send it +to table in a boat.</p> <br> + +<p><a name="CHITTERLINGS_OR_CALF'S_TRIPE."></a><b>CHITTERLINGS OR CALF'S +TRIPE.</b></p> + +<p>See that the chitterlings are very nice and white. Wash them, cut +them into pieces, and put them into a stew-pan with pepper and salt to +your taste, and about two quarts of water. Boil them two hours or more. +In the mean time, peel eight or ten white onions, and throw them whole +into a sauce-pan with plenty of water. Boil them slowly till quite soft; +then drain them in a cullender, and mash them. Wipe out your sauce-pan, +and put in the mashed onions with a piece of butter, two table-spoonfuls +of cream or rich milk, some nutmeg, and a very little salt. Sprinkle in +a little flour, set the pan on hot coals (keeping it well covered) and +give it one boil up.</p> + +<p>When the chitterlings are quite tender all through, take them up and +drain them. Place in the bottom of a dish a slice or two of buttered +toast with all the crust cut off. Lay the chitterlings on the toast, and +send them to table with the stewed onions in a sauce-boat. When you take +the chitterlings on your plate season them with pepper and vinegar.</p> + +<p>This, if properly prepared, is a very nice dish.</p> <br> + +<p><a name="TO_FRY_CALF'S_FEET."></a><b>TO FRY CALF'S FEET.</b></p> + +<p>Having first boiled them till tender, cut them in two, and (having +taken out the large bones) season the feet with pepper and salt, and +dredge them well with flour. Strew some chopped parsley or sweet +marjoram over them, and fry them of a light brown in lard or butter. +Serve them up with parsley-sauce.</p> <br> + +<p><a name="TO_FRY_CALF'S_LIVER."></a><b>TO FRY CALF'S LIVER.</b></p> + +<p>Cut the liver into thin slices. Season it with pepper, salt, chopped +sweet herbs, and parsley. Dredge it with flour, and fry it brown in lard +or dripping. See that it is thoroughly done before you send it to table. +Serve it up with its own gravy.</p> + +<p>Some slices of cold boiled ham fried with it will be found an +improvement.</p> + +<p>You may dress a calf's heart in the same manner.</p> <br> + +<p><a name="LARDED_CALF'S_LIVER."></a><b>LARDED CALF'S LIVER.</b></p> + +<p>Take a calf's liver and wash it well. Cut into long slips the fat of +some bacon or salt pork, 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 little water, and a few 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.</p> + +<p>Having put in all these ingredients, set the pot on hot coals in the +corner of the fire-place, and keep it stewing, regularly and slowly, +for four hours. Send the liver to table with the gravy round +it.</p> <br> + +<p><a name="TO_ROAST_SWEET-BREADS."></a><b>TO ROAST SWEET-BREADS.</b></p> + +<p>Take four fine sweet-breads, and having trimmed them nicely, parboil +them, and then lay them in a pan of cold water till they become cool. +Afterwards dry them in a cloth. Put some butter into a sauce-pan, set it +on hot coals, and melt and skim it. When it is quite clear, take it off. +Have ready some beaten egg in one dish, and some grated bread-crumbs in +another. Skewer each sweet-bread, and fasten them on a spit. Then glaze +them all over with egg, and sprinkle them with bread-crumbs. Spread on +some of the clarified butter, and then another coat of crumbs. Roast +them before a clear fire, at least a quarter of an hour. Have ready some +nice veal gravy flavoured with lemon-juice, and pour it round the +sweet-breads before you send them to table.</p> <br> + +<p><a name="LARDED_SWEET-BREADS."></a><b>LARDED SWEET-BREADS.</b></p> + +<p>Parboil three or four 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, salt, pepper, +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.</p> <br> + +<p><a name="MARBLED_VEAL."></a><b>MARBLED VEAL.</b></p> + +<p>Having boiled and skinned two fine smoked tongues, cut them to pieces +and pound them to a paste in a mortar, moistening them with plenty of +butter as you proceed. Have ready an equal quantity of the lean of veal +stewed and cut into very small pieces. Pound the veal also in a mortar, +adding butter to it by degrees. The tongue and veal must be kept +separate till both have been pounded. Then fill your potting cans with +lumps of the veal and tongue, pressed down hard, and so placed, that +when cut, the mixture will look variegated or marbled. Close the cans +with veal; again press it down very hard, and finish by pouring on +clarified butter. Cover the cans closely, and keep them in a dry place. +It maybe eaten at tea or supper. Send it to table cut in slices.</p> + +<p>You may use it for sandwiches.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="MUTTON_AND_LAMB."></a>MUTTON AND LAMB.</h2> <br> + +<p><b>GENERAL REMARKS.</b></p> + +<p>The fore-quarter of a sheep contains the neck, breast, and shoulder; +and the hind-quarter the loin and leg. The two loins together are called +the chine or saddle. The flesh of good mutton is of a bright red, and a +close grain, and the fat firm and quite white. The meat will feel tender +and springy when you squeeze it with your fingers. The vein in the neck +of the fore-quarter should be of a fine blue.</p> + +<p>Lamb is always roasted; generally a whole quarter at once. In carving +lamb, the first thing done is to separate the shoulder from the breast, +or the leg from the loin.</p> + +<p>If the weather is cold enough to allow it, mutton is more tender +after being kept a few days.</p> <br> + +<p><a name="TO_ROAST_MUTTON."></a><b>TO ROAST MUTTON.</b></p> + +<p>Mutton should be roasted with a quick brisk fire. Every part should +be trimmed off that cannot be eaten. Wash the meat well. The skin should +be taken off and skewered on again before the meat is put on the spit; +this will make it more juicy. Otherwise tie paper over the fat, having +soaked the twine in water to prevent the string from burning. Put a +little salt and water into the dripping-pan, to baste the meat at first, +then use its own gravy for that purpose. A quarter of an hour before you +think it will be done, take off the skin or paper, 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.</p> + +<p>Always have some currant jelly on the table to eat with roast mutton. +It should also be accompanied by mashed turnips.</p> + +<p>Slices cut from a cold leg of mutton that has been under-done, are +very nice broiled or warmed on a gridiron, and sent to the breakfast +table covered with currant jelly.</p> + +<p>Pickles are always eaten with mutton.</p> + +<p>In preparing a leg of mutton for roasting, you may make deep +incisions in it, and stuff them with chopped oysters, or with a +force-meat made in the usual manner; or with chestnuts parboiled and +peeled. The gravy will be improved by stirring into it a glass of port +wine.</p> <br> + +<p><a name="TO_BOIL_MUTTON."></a><b>TO BOIL MUTTON.</b></p> + +<p>To prepare a leg of mutton for boiling, wash it clean, cut a small +piece off the shank bone, and trim the knuckle. Put it into a pot with +water enough to cover it, and boil it gently for three hours, skimming +it well. Then take it from the fire, and keeping the pot well covered, +let it finish by remaining in the steam for ten or fifteen minutes. +Serve it up with a sauce-boat of melted butter into which a tea-cup full +of capers or nasturtians have been stirred.</p> + +<p>Have mashed turnips to eat with it.</p> + +<p>A few small onions boiled in the water with the mutton are thought by +some to improve the flavour of the meat. It is much better when +sufficient time is allowed to boil or simmer it slowly.</p> + +<p>A neck or a loin of mutton will require also about three hours slow +boiling. These pieces should on no account be sent to table the least +under-done. Serve up with them carrots and whole turnips. You may add a +dish of suet dumplings to eat with the meat, made of finely chopped suet +mixed with double its quantity of flour, and a little cold +water.</p> <br> + +<p><a name="MUTTON_CHOPS."></a><b>MUTTON CHOPS.</b></p> + +<p>Take chops or steaks from a loin of mutton, cut off the bone close to +the meat, and trim off the skin, and part of the fat. Beat them to make +them tender, and season them with pepper and salt. Make your gridiron +hot over a bed of clear bright coals; rub the bars with suet, and lay on +the chops. Turn them frequently; and if the fat that falls from them +causes a blaze and smoke, remove the gridiron for a moment till it is +over. When they are thoroughly done, put them into a warm dish and +butter them. Keep them covered till a moment before they are to be +eaten.</p> + +<p>When the chops have been turned for the last time, you may strew over +them some finely minced onion moistened with boiling water, and seasoned +with pepper.</p> + +<p>Some like them flavoured with mushroom catchup.</p> + +<p>Another way of dressing mutton chops is, after trimming them nicely +and seasoning them with pepper and salt, to lay them for awhile in +melted butter. When they have imbibed a sufficient quantity, take them +out, and cover them all over with grated bread-crumbs. Broil them over a +clear fire, and see that the bread does not burn.</p> <br> + +<p><a name="CUTLETS_A_LA_MAINTENON."></a><b>CUTLETS À LA +MAINTENON.</b></p> + +<p>Cut a neck of mutton into steaks with a bone in each; trim them +nicely, and scrape clean the end of the bone. Flatten them with a +rolling pin, or a meat beetle, and lay them in oiled butter. Make a +seasoning of hard-boiled yolk of egg and sweet-herbs minced small, +grated bread, pepper, salt, and nutmeg; and, if you choose, a little +minced onion. Take the chops out of the butter, and cover them with the +seasoning. Butter some half sheets of white paper, and put the cutlets +into them, so as to be entirely covered, securing the paper with pins or +strings; and twisting them nicely round the bone. Heat your gridiron +over some bright lively coals. Lay the cutlets on it, and broil them +about twenty minutes. The custom of sending them to table in the papers +had best be omitted, as (unless managed by a French cook) these +envelopes, after being on the gridiron, make a very bad appearance.</p> + +<p>Serve them up hot, with mushroom sauce in a boat, or with a brown +gravy, flavoured with red wine. You may make the gravy of the bones and +trimmings, stewed in a little water, skimmed well, and strained when +sufficiently stewed. Thicken it with flour browned in a Dutch oven, and +add a glass of red wine.</p> + +<p>You may bake these cutlets in a Dutch oven without the papers. +Moisten them frequently with a little oiled butter.</p> <br> + +<p><a name="STEWED_MUTTON_CHOPS."></a><b>STEWED MUTTON CHOPS.</b></p> + +<p>Cut a loin or neck of mutton into chops, and trim away the fat and +bones. Beat and flatten them. Season them with pepper and salt, and put +them into a stew-pan, with barely sufficient water to cover them, and +some sliced carrots, turnips, onions, potatoes, and a bunch of sweet +herbs, or a few tomatas. Let the whole stew slowly about three hours, or +till every thing is tender. Keep the pan closely covered, except when +you are skimming it.</p> + +<p>Send it to table with sippets or three-cornered pieces of toasted +bread, lain all round the dish.</p> <br> + +<p><a name="HASHED_MUTTON."></a><b>HASHED MUTTON.</b></p> + +<p>Cut into small pieces the lean of some cold mutton that has been +under-done, and season it with pepper and salt. Take the bones and other +trimmings, put them into a sauce-pan with as much water as will cover +them, and some sliced onions, and let them stew till you have drawn from +them a good gravy. Having skimmed it well, strain the gravy into a +stew-pan, and put the mutton into it. Have ready-boiled some carrots, +turnips, potatoes and onions. Slice them, and add them to the meat and +gravy. Set the pan on hot coals, and let it simmer till the meat is +warmed through, but do not allow it to boil, as it has been once cooked +already. Cover the bottom of a dish with slices of buttered toast. Lay +the meat and vegetables upon it, and pour over them the gravy.</p> + +<p>Tomatas will be found an improvement.</p> + +<p>If green peas, or Lima beans are in season, you may boil them, and +put them to the hashed mutton; leaving out the other vegetables, or +serving them up separately.</p> <br> + +<p><a name="A_CASSEROLE_OF_MUTTON."></a><b>A CASSEROLE OF MUTTON.</b></p> + +<p>Butter a deep dish or mould, and line it with potatoes mashed with +milk or putter, and seasoned with pepper and salt. Fill it with slices +of the lean of cold mutton, or lamb, seasoned also. Cover the whole with +more mashed potatoes. Put it into an oven, and bake it till the meat is +thoroughly warmed, and the potatoes brown. Then carefully turn it out on +a large dish; or you may, if more convenient, send it to table in the +dish it was baked in.</p> <br> + +<p><a name="MUTTON_HARICO."></a><b>MUTTON HARICO.</b></p> + +<p>Take a neck of mutton, cut it into chops, and fry them brown. Then +put them into a stew-pan with a bunch of sweet herbs, two or three +cloves, a little mace, and pepper and salt to your taste. Cover them +with boiling water, and let them stew slowly for about an hour. Then cut +some carrots and turnips into dice; slice some onions, and cut up a head +of celery; put them all into the stew-pan, and keep it closely covered +except when you are skimming off the fat. Let the whole stew gently for +an hour longer, and then send it to table in a deep dish, with the gravy +about it.</p> + +<p>You may make a similar harico of veal steaks, or of beef cut very +thin.</p> <br> + +<p><a name="STEWED_LEG_OF_MUTTON."></a><b>STEWED LEG OF MUTTON.</b></p> + +<p>Take a leg of mutton and trim it nicely. Put it into a pot with three +pints of water; or with two pints of water and one quart of gravy drawn +from bones, trimmings, and coarse pieces of meat. Add some slices of +carrots, and a little salt. Stew it slowly three hours. Then put in +small onions, small turnips, tomatas or tomata catchup, and shred or +powdered sweet marjoram to your taste, and let it stew three hours +longer. A large leg will require from first to last from six hours and a +half to seven hours stewing. But though it must be tender and well done +all through, do not allow it to stew to rags. Serve it up with the +vegetables and gravy round it. Have mashed potatoes in another +dish.</p> <br> + +<p><a name="TO_ROAST_LAMB."></a><b>TO ROAST LAMB.</b></p> + +<p>The best way of cooking lamb is to roast it; when drest otherwise it +is insipid, and not so good as mutton. A hind-quarter of eight pounds +will be done in about two hours; a fore-quarter of ten pounds, in two +hours and a half; a leg of five pounds will take from an hour and a +quarter to an hour and a half; a loin about an hour and a half. Lamb, +like veal and pork, is not eatable unless thoroughly done; no one +preferring it rare, as is frequently the case with beef and mutton.</p> + +<p>Wash the meat, wipe it dry, spit it, and cover the fat with paper. +Place it before a clear brisk fire. Baste it at first with a little salt +and water, and then with its own drippings. Remove the paper when the +meat is nearly done, and dredge the lamb with a little flour. Afterwards +baste it with butter. Do not take it off the spit till you see it drop +white gravy.</p> + +<p>Prepare some mint sauce by stripping from the stalks the leaves of +young green mint, mincing them very fine, and mixing them with vinegar +and sugar. There must be just sufficient vinegar to moisten the mint, +but not enough to make the sauce liquid. Send it to table in a boat, and +the gravy in another boat. Garnish with sliced lemon.</p> + +<p>In carving a quarter of lamb, separate the shoulder from the breast, +or the leg from the ribs, sprinkle a little salt and pepper, and squeeze +on some lemon juice.</p> + +<p>It should be accompanied by asparagus, green peas, and lettuce.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="PORK,_HAM,_ETC."></a>PORK, HAM, ETC.</h2> <br> + +<p><b>GENERAL REMARKS.</b></p> + +<p>In cutting up pork, you have the spare-rib, shoulder, griskin or +chine, the loin, middlings and leg; the head, feet, heart and liver. On +the spare-rib and chine there is but little meat, and the pieces called +middlings consist almost entirely of fat. The best parts are the loin, +and the leg or hind-quarter. Hogs make the best pork when from two and a +half to four years old. They should be kept up and fed with corn at +least six weeks before they are killed, or their flesh will acquire a +disagreeable taste from the trash and offal which they eat when running +at large. The Portuguese pork, which is fed on chestnuts, is perhaps the +finest in the world.</p> + +<p>If the meat is young, the lean will break on being pinched, and the +skin will dent by nipping it with the fingers; the fat will be white, +soft, and pulpy. If the skin or rind is rough, and cannot he nipped, it +is old.</p> + +<p>Hams that have short shank-bones, are generally preferred. If you put +a knife under the bone of a ham, and it comes out clean, the meat is +good; but quite the contrary if the knife appears smeared and slimy. In +good bacon the fat is white, and the lean sticks close to the bone; if +it is streaked with yellow, the meat is rusty, and unfit to eat.</p> + +<p>Pork in every form should be thoroughly cooked. If the least +under-done, it is disgusting and unwholesome.</p> <br> + +<p><a name="TO_ROAST_A_PIG."></a><b>TO ROAST A PIG.</b></p> + +<p>Begin your preparations by making the stuffing. Take a sufficient +quantity of grated stale bread, and mix it with sage and sweet marjoram +rubbed fine or powdered; also some grated lemon-peel. Season it with +pepper, salt, powdered nutmeg and mace; mix in butter enough to moisten +it, and some beaten yolk of egg to bind it. Let the whole be very well +incorporated.</p> + +<p>The pig should be newly killed, (that morning if possible,) nicely +cleaned, fat, and not too large. Wash it well in cold water, and cut off +the feet close to the joints, leaving some skin all round to fold over +the ends. Take out the liver and heart, and reserve them, with the feet, +to make the gravy. Truss back the legs. Fill the body with the stuffing +(it must be quite full) and then sew it up, or tie it round with a +buttered twine. Put the pig on the spit, and place it before a clear +brisk fire, but not too near lest it scorch. The fire should be largest +at the ends, that the middle of the pig may not be done before the +extremities. If you find the heat too great in the centre, you may +diminish it by placing a flat-iron before the fire. When you first put +it down, wash the pig all over with salt and water; afterwards rub it +frequently with a feather dipped in sweet oil, or with fresh butter tied +in a rag. If you baste it with any thing else, or with its own dripping, +the skin will not be crisp. Take care not to blister or burn the outside +by keeping it too near the fire. A good sized pig will require at least +three hours' roasting.</p> + +<p>Unless a pig is very small it is seldom sent to table whole. Take the +spit from the fire, and place it across a large dish: then, having cut +off the head with a sharp knife, and cut down the back, slip the spit +out. Lay the two halves of the body close together in the dish, and +place half the head on each side. Garnish with sliced lemon.</p> + +<p>For the gravy,--take, that from the dripping-pan and skim it well. +Having boiled the heart, liver, and feet, with some minced sage in a +very little water, cut the meat from the feet, and chop it. Chop also +the liver and heart. Put all into a small sauce-pan, adding a little of +the water that they were boiled in, and some bits of butter rolled in +flour. Flavour it with a glass of Madeira, and some grated nutmeg. Give +it a boil up, and send it to table in a gravy-boat.</p> + +<p>You may serve up with the pig, apple-sauce, cranberry sauce, or +bread-sauce in a small tureen; or currant jelly.</p> + +<p>If you bake the pig instead of roasting it, rub it from time to time +with fresh butter tied in a rag.</p> <br> + +<p><a name="TO_ROAST_A_LEG_OF_PORK."></a><b>TO ROAST A LEG OF +PORK.</b></p> + +<p>Take a sharp knife and score the skin across in narrow stripes (you +may cross it again so as to form diamonds) and rub in some powdered +sage. Raise the skin at the knuckle, and put in a stuffing of minced +onion and sage, bread-crumbs, pepper, salt, and beaten yolk of egg. +Fasten it down with a buttered string, or with skewers. You may make +deep incisions in the meat of the large end of the leg, and stuff them +also; pressing in the filling very hard. Rub a little sweet oil all over +the skin with a brush or a goose feather, to make it crisp and of a +handsome brown. Do not place the spit too near the fire, lest the skin +should burn and blister. A leg of pork will require from three to four +hours to roast. Moisten it all the time by brushing it with sweet oil, +or with fresh butter tied in a rag. To baste it with its own dripping +will make the skin tough and hard. Skim the fat carefully from the +gravy, which should be thickened with a little flour.</p> + +<p>A roast leg of pork should always be accompanied by apple-sauce, and +by mashed potato and mashed turnips.</p> <br> + +<p><a name="TO_ROAST_A_LOIN_OF_PORK."></a><b>TO ROAST A LOIN OF +PORK.</b></p> + +<p>Score the skin in narrow strips, and rub it all over with a mixture +of powdered sage leaves, pepper and salt. Have ready a force-meat or +stuffing of minced onions and sage, mixed with a little grated bread and +beaten yolk of egg, and seasoned with pepper and salt. Make deep +incisions between the ribs and fill them with this stuffing. Put it on +the spit before a clear fire and moisten it with butter or sweet oil, +rubbed lightly over it. It will require three hours to roast.</p> + +<p>Having skimmed the gravy well, thicken it with a little flour, and +serve it up in a boat. Have ready some apple-sauce to eat with the pork. +Also mashed turnips and mashed potatoes.</p> + +<p>You may roast in the same manner, a shoulder, spare-rib, or chine of +pork; seasoning it with sage and onion.</p> <br> + +<p><a name="TO_ROAST_A_MIDDLING_OR_SPRING_PIECE_OF_PORK."></a><b>TO ROAST +A MIDDLING OR SPRING PIECE OF PORK.</b></p> + +<p>Make a force-meat of grated bread, and minced onion and sage, pepper, +salt, and beaten yolk of egg; mix it well, and spread it all over the +inside of the pork. Then roll up the meat, and with a sharp knife score +it round in circles, rubbing powdered sage into the cuts. Tie a buttered +twine round the roll of meat so as to keep it together in every +direction. Put a hook through one end, and roast the pork before a clear +brisk fire, moistening the skin occasionally with butter. Or you may +bake it in a Dutch oven. It is a good side dish. Thicken the gravy with +a little flour, and flavour it with a glass of wine. Have currant jelly +to eat with it.</p> + +<p>It should be delicate young pork.</p> <br> + +<p><a name="TO_STEW_PORK."></a><b>TO STEW PORK.</b></p> + +<p>Take a nice piece of the fillet or leg of fresh pork; rub it with a +little salt, and score the skin. Put it into a pot with sufficient water +to cover it, and stew it gently for two hours or more, in proportion to +its size. Then put into the same pot a dozen or more sweet potatoes, +scraped, split, and cut in pieces. Let the whole stew gently together +for an hour and a half, or till all is thoroughly done, skimming it +frequently. Serve up all together in a large dish.</p> + +<p>This stew will be found very good. For sweet potatoes you may +substitute white ones mixed with sliced turnips, or parsnips scraped or +split.</p> <br> + +<p><a name="TO_BOIL_CORNED_PORK."></a><b>TO BOIL CORNED PORK.</b></p> + +<p>Take a nice piece of fresh pork, (the leg is the best,) rub it with +salt, and let it lie in the salt two days. Boil it slowly in plenty of +water, skimming it well. When the meat is about half done, you may put +into the same pot a fine cabbage, washed clean and quartered. The pork +and the cabbage should be thoroughly done, and tender throughout. Send +them to table in separate dishes, having drained and squeezed all the +water out of the cabbage. Take off the skin of the pork, and touch the +outside at intervals with spots of cayenne pepper. Eat mustard +with it.</p> + +<p>Pork is never boiled unless corned or salted.</p> <br> + +<p><a name="PICKLED_PORK_AND_PEASE_PUDDING."></a><b>PICKLED PORK AND PEASE +PUDDING.</b></p> + +<p>Soak the pork all night in cold water, and wash and scrape it clean. +Put it on early in the day, as it will take a long time to boil, and +must boil slowly. Skim it frequently. Boil in a separate pot greens or +cabbage to eat with it; also parsnips and potatoes.</p> + +<p>Pease pudding is a frequent accompaniment to pickled pork, and is +very generally liked. To make a small pudding, you must have ready a +quart of dried split pease, which have been soaked all night in cold +water. Tie them in a cloth, (leaving room for them to swell,) and boil +them slowly till they are tender. Drain them, and rub them through a +cullender or a sieve into a deep dish; season them with pepper and salt, +and mix with them an ounce of butter, and two beaten eggs. Beat all well +together till thoroughly mixed. Dip a clean cloth in hot water, sprinkle +it with flour, and put the pudding into it. Tie it up very tightly, +leaving a small space between the mixture and the tying, (as the pudding +will still swell a little,) and boil it an hour longer. Send it to table +and eat it with the pork.</p> + +<p>You may make a pease pudding in a plain and less delicate way, by +simply seasoning the pease with pepper and salt, (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.</p> + +<p>Pickled pork is frequently accompanied by dried beans and hominy.</p> +<br> + +<p><a name="PORK_AND_BEANS."></a><b>PORK AND BEANS.</b></p> + +<p>Allow two pounds of pickled pork to two quarts of dried beans. If the +meat is very salt put it in soak over night. 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. Score the +rind of the pork, (which should not be a very fat piece,) and put the +meat into a clean pot with the beans, which must be seasoned with +pepper. Let them boil slowly together for about two hours, and carefully +remove all the scum and fat that rises to the top. Then take them out; +lay the pork in a tin pan, and cover the meat with the beans, adding a +very little water. Put it into an oven, and bake it four hours.</p> + +<p>This is a homely dish, but is by many persons much liked. It is +customary to bring it to table in the pan in which it is baked.</p> <br> + +<p><a name="PORK_STEAKS."></a><b>PORK STEAKS.</b></p> + +<p>Pork steaks or chops should be taken from the neck, or the loin. Cut +them about half an inch thick, remove the skin, trim them neatly, and +beat them. Season them with pepper, salt, and powdered sage-leaves or +sweet marjoram, and broil them over a clear fire till quite done all +through, turning them once. They require much longer broiling than +beef-steaks of mutton chops. When you think they are nearly done, take +up one on a plate and try it. If it is the least red inside, return it +to the gridiron. Have ready a gravy made of the trimmings, or any coarse +pieces of pork stewed in a little water with chopped onions and sage, +and skimmed carefully. When all the essence is extracted, take out the +bits of meat, &c., and serve up the gravy in a boat to eat with the +steaks.</p> + +<p>They should be accompanied with apple-sauce.</p> <br> + +<p><a name="PORK_CUTLETS."></a><b>PORK CUTLETS.</b></p> + +<p>Cut them from the leg, and remove the skin; trim them and beat them, +and sprinkle on salt and pepper. Prepare some beaten egg in a pan; and +on a flat dish a mixture of bread-crumbs, minced onion, and sage. Put +some lard or drippings into a frying-pan over the fire; and when it +boils, put in the cutlets; having dipped every one first in the egg, and +then in the seasoning. Fry them twenty or thirty minutes, turning them +often. After you have taken them out of the frying-pan, skim the gravy, +dredge in a little flour, give it one boil, and then pour it on the dish +round the cutlets.</p> + +<p>Have apple-sauce to eat with them.</p> + +<p>Pork cutlets prepared in this manner may be stewed instead of being +fried. Add to them a little water, and stew them slowly till thoroughly +done, keeping them closely covered except when you remove the lid to +skim them.</p> <br> + +<p><a name="PORK_PIE."></a><b>PORK PIE.</b></p> + +<p>Take the lean of a leg or loin of fresh pork, and season it with +pepper, salt, and nutmeg. Cover the bottom and sides of a deep dish, +with, a good paste, made with a pound of butter to two pounds of flour, +and rolled out thick. Put in a layer of pork, and then a layer of pippin +apples, pared, cored, and cut small. Strew over the apples sufficient +sugar to make them very sweet. Then place another layer of pork, and so +on till the dish is full. Pour in half a pint or more of water, or of +white wine. Cover the pie with a thick lid of paste, and notch and +ornament it according to your taste.</p> + +<p>Set it in a brisk oven, and bake it well.</p> <br> + +<p><a name="HAM_PIE."></a><b>HAM PIE.</b></p> + +<p>Cover the sides and bottom of a dish with a good pasts rolled out +thick. Have ready some slices of cold boiled ham, about half an inch +thick, some eggs boiled hard and sliced, and a large young fowl cleaned +and Cut up. Put a layer of ham at the bottom, then the fowl, then the +eggs, and then another layer of ham. Shake on some pepper, and pour in +some water, or what will be much better, some veal gravy. Cover the pie +with a crust, notch and ornament it, and bake it well.</p> + +<p>Some mushrooms will greatly improve it.</p> + +<p>Small button mushrooms will keep very well in a bottle of sweet +oil--first peeling the skin, and cutting off the stalks.</p> <br> + +<p><a name="HAM_SANDWICHES"></a><b>HAM SANDWICHES</b></p> + +<p>Cut some thin slices of bread very neatly, having slightly buttered +them; and, if you choose, spread on a very little mustard. Have ready +some very thin slices of cold boiled ham, and lay one between two slices +of bread. You may either roll them up, or lay them flat on the plates. +They are used at supper, or at luncheon.</p> + +<p>You may substitute for the ham, cold smoked tongue, shred or +grated.</p> <br> + +<p><a name="BROILED_HAM."></a><b>BROILED HAM.</b></p> + +<p>Cut the ham into very thin slices, (the thinner the better.) Soak +them in hot water at least half an hour, (a whole hour is better,) to +draw out some of the salt; changing the water several times, and always +pouring it on scalding hot. This process will not only extract the +superfluous salt (which would otherwise ooze out in broiling and remain +sticking about the surface of the meat) but it makes the ham more tender +and mellow. After soaking, dry the slices in a cloth, and then heat your +gridiron, and broil them over a clear fire.</p> + +<p>If you have cold boiled ham, it is better for broiling than that +which is raw; and being boiled, will require no soaking before you put +it on the gridiron.</p> + +<p>If you wish to serve up eggs with the ham, put some lard into a very +clean frying-pan, and make it boiling hot. Break the eggs separately +into a saucer, that in case a bad one should be among them it may not +mix with the rest. Slip each egg gently into the frying-pan. Do not turn +them while they are frying, but keep pouring some of the hot lard over +them with an iron spoon; this will do them sufficiently on the upper +side. They will be done enough in about three minutes; the white must +retain its transparency so that the yolk will be seen through it. When +done, take them up with a tin slice, drain off the lard, and if any part +of the white is discoloured or ragged, trim it off. Lay a fried egg upon +each slice of the broiled ham, and send them to table hot.</p> + +<p>This is a much nicer way than the common practice of frying the ham +or bacon with the eggs. Some persons broil or fry the ham without eggs, +and send it to table cut into little slips or mouthfuls.</p> + +<p>To curl small pieces of ham for garnishing, slice as thin as possible +some that has been boiled or parboiled. The pieces should be about two +inches square. Roll it up round little wooden skewers, and put it into a +cheese toaster, or into a tin oven, and set it before the fire for eight +or ten minutes. When it is done, slip out the skewers.</p> <br> + +<p><a name="TO_BOIL_A_HAM."></a><b>TO BOIL A HAM.</b></p> + +<p>Hams should always be soaked in water previous to boiling, to draw +out a portion of the salt, and to make them tender. They will soften +more easily if soaked in lukewarm water. If it is a new ham, and not +very salt or hard, you need not put it in water till the evening before +you intend to cook it. An older one will require twenty-four hours' +soaking; and one that is very old and hard should be kept in soak two or +three days, frequently changing the water, which must be soft. Soak it +in a tub, and keep it well covered. When you take it out of the water to +prepare it for boiling, scrape and trim it nicely, and pare off all the +bad looking parts.</p> + +<p>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 fire hours or more, according to its size. A ham +weighing fifteen pounds should simmer five hours after it has come to a +boil. Keep the pot well skimmed.</p> + +<p>When it is done, take it up, carefully strip off the skin, and +reserve it to cover the ham when it is put away cold. Rub the ham all +over with some beaten egg, and strew on it fine bread-raspings shaken +through the lid of a dredging box. Then place it in an oven to brown and +crisp, or on a hot dish set over the pot before the fire. Cut some +writing paper into a handsome fringe, and twist it round the shank-bone +before you send the ham to table. Garnish the edge of the dish with +little piles or spots of rasped crust of bread.</p> + +<p>In carving a ham, begin not quite in the centre, but a little nearer +to the hock. Cut the slices very thin. It is not only a most ungenteel +practice to cut ham in thick slices, but it much impairs the +flavour.</p> + +<p>When you put it away after dinner, skewer on again the skin. This +will make it keep the better.</p> + +<p>Ham should always be accompanied by green vegetables, such as +asparagus, peas, beans, spinach, cauliflower, brocoli, &c.</p> + +<p>Bacon also should be well soaked before it is cooked; and it should +be boiled very slowly, and for a long time. The greens may be boiled +with the meat. Take care to skim the pot carefully, and to drain and +squeeze the greens very well before you send them to table. If there are +yellow streaks in the lean of the bacon, it is rusty, and unfit to +eat.</p> <br> + +<p><a name="TO_ROAST_A_HAM."></a><b>TO ROAST A HAM.</b></p> + +<p>Take a very fine ham (a Westphalia one if you can procure it) and +soak it in lukewarm water for a day or two, changing the water +frequently. The day before you intend cooking it, take the ham out of +the water, and (having removed the skin) trim it nicely, and pour over +it a bottle of Madeira or sherry. Let it steep till next morning, +frequently during the day washing the wine over it. Put it on the spit +in time to allow at least six hours for slowly roasting it. Baste it +continually with hot water. When it is done, dredge it all over with +fine bread-raspings shaken on through the top of the dredging box; and +set it before the fire to brown.</p> + +<p>For gravy, take the wine in which the ham was steeped, and add to it +the essence or juice which flowed from the meat when taken from the +spit. Squeeze in the juice of two lemons. Put it into a sauce-pan, and +boil and skim it. Send it to table in a boat. Cover the shank of the ham +(which should have been sawed short) with bunches of double parsley, and +ornament it with a cluster of flowers cut out with a penknife from raw +carrots, beets, and turnips; and made to imitate marygolds, and red and +white roses.</p> <br> + +<p><a name="DIRECTIONS_FOR_CURING_HAM_OR_BACON."></a><b>DIRECTIONS FOR +CURING HAM OR BACON.</b></p> + +<p>Ham or bacon, however well cured, will never be good unless the pork +of which it is made has been properly fed. The hogs should be 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.</p> + +<p>When killed and cut up, begin immediately to salt them. Rub the +outside of each ham with a tea-spoonful of powdered saltpetre, and the +inside with a tea-spoonful of cayenne pepper. Having mixed together +brown sugar and fine salt, in the proportion of a pound and a half of +brown sugar to a quart 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 wrap them in paper, or, to sew them in coarse cloths +(which should be white-washed) and bury them in a barrel of hickory +ashes. The ashes must be frequently changed.</p> + +<p>An old ham will require longer to soak, and longer to boil than a new +one.</p> + +<p>Tongues may be cured in the above manner.</p> <br> + +<p><a name="LIVER_PUDDINGS."></a><b>LIVER PUDDINGS.</b></p> + +<p>Boil some pigs' livers. When cold, mince them, and season them with +pepper, salt, and some sage and sweet marjoram rubbed fine. You may add +some powdered cloves. Have ready some large skins nicely cleaned, and +fill them with the mixture, tying up the ends securely. Prick them with +a fork to prevent their bursting; put them into hot water, and boil them +slowly for about an hour. They will require no farther cooking before +you eat them. Keep them in stone jars closely covered. They are eaten +cold at breakfast or supper, cut into slices an inch thick or more; or +they may be cut into large pieces, and broiled or fried.</p> <br> + +<p><a name="COMMON_SAUSAGE-MEAT."></a><b>COMMON SAUSAGE-MEAT.</b></p> + +<p>Having cleared it from the skin, sinews, and gristle, take six pounds +of the lean of young fresh pork, and three pounds of the fat, and mince +it all as fine as possible. Take some dried sage, pick off the leaves +and rub them to powder, allowing three tea-spoonfuls to each pound of +meat. Having mixed the fat and lean well together, and seasoned it with +nine tea-spoonfuls of pepper, and the same quantity of salt, strew on +the powdered sage, and mix the whole very well with your hands. Put it +away in a stone jar, packing it down hard; and keep it closely covered. +Set the jar in a cool dry place.</p> + +<p>When you wish to use the sausage-meat, make it into flat cakes about +an inch thick and the size of a dollar; dredge them with flour, and fry +them in butter or dripping, over rather a slow fire, till they are well +browned on both sides, and thoroughly done.</p> + +<p>Sausages are seldom eaten except at breakfast.</p> <br> + +<p><a name="FINE_SAUSAGES."></a><b>FINE SAUSAGES.</b></p> + +<p>Take some fresh pork, (the leg is best,) and clear it from the skin, +sinews, and gristle. Allow two pounds of fat to three pounds of lean. +Mince it all very fine, and season it with two ounces and a half of +salt, half an ounce of pepper, thirty cloves, and a dozen blades of mace +powdered, three grated, nutmegs, six table-spoonfuls of powdered sage, +and two tea-spoonfuls of powdered rosemary. Mix all well together. Put +it into a stone jar, and press it down very hard. Cover it closely, and +keep it in a dry cool place.</p> + +<p>When you use this sausage-meat, mix with it some beaten yolk of egg, +and make it into balls or cakes. Dredge them with flour, and fry them in +butter.</p> <br> + +<p><a name="BOLOGNA_SAUSAGES."></a><b>BOLOGNA SAUSAGES.</b></p> + +<p>Take ten pounds of beef, and four pounds of pork; two-thirds of the +meat should be lean, and only one third fat. Chop it very fine, and mix +it well together. Then season it with six ounces of fine salt, one ounce +of black pepper, half an ounce of cayenne, one table-spoonful of +powdered cloves; and one clove or garlic minced very fine.</p> + +<p>Have ready some large skins nicely cleaned and prepared, (they should +be beef-skins,) and wash them in salt and vinegar. Fill them with the +above mixture, and secure the ends by tying them with packthread or fine +twine. Make a brine of salt and water strong enough to bear up an egg. +Put the sausages into it, and' let them lie for three weeks, turning +them daily. Then take them out, wipe them dry, hang them up and smoke +them. Before you put them away rub them all over with, sweet oil,</p> + +<p>Keep them in ashes. That of vine-twigs is best for them.</p> + +<p>You may fry them or not before you eat them.</p> <br> + +<p><a name="PORK_CHEESE."></a><b>PORK CHEESE.</b></p> + +<p>Take the heads, tongues, and feet of young fresh pork, or any other +pieces that are convenient. Having removed the skin, boil them till all +the meat is quite tender, and can be easily stripped from the bones. +Then chop it small, and season it with salt and black pepper to your +taste, and if you choose, some beaten cloves. Add sage-leaves and sweet +marjoram, minced fine, or rubbed to powder. Mix the whole very well +together with your hands. Put it into deep pans, with straight sides, +(the shape of a cheese,) press it down hard and closely with a plate +that will fit the pan; putting the under side of the plate next to the +meat, and placing a heavy weight on it. In two or three days it will be +fit for use, and you may turn it out of the pan. Send it to table cut in +slices, and use mustard and vinegar with it. It is generally eaten at +supper or breakfast.</p> <br> + +<p><a name="PIG'S_FEET_AND_EARS_SOUSED."></a><b>PIG'S FEET AND EARS +SOUSED.</b></p> + +<p>Having cleaned them properly, and removed the skin, boil them slowly +till they are quite tender, and then split the feet and put them with +the ears into salt and vinegar, flavoured with a little mace. Cover the +jar closely, and set it away. When you use them, dry each piece well +with a cloth; dip them first in beaten yolk of egg, and then in +bread-crumbs, and fry them nicely in butter or lard. Or you may eat them +cold, just out of the vinegar.</p> + +<p>If you intend keeping them some time, you must make a fresh pickle +for them every other day.</p> <br> + +<p><a name="TO_IMITATE_WESTPHALIA_HAM."></a><b>TO IMITATE WESTPHALIA +HAM.</b></p> + +<p>The very finest pork must be used for these hams. Mix together an +equal quantity of powdered saltpetre and brown sugar, and rub it well +into the hams. Next day make a pickle in sufficient quantity to cover +them very well. The proportions of the ingredients are a pound and a +half of fine salt, half 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 wood ashes.</p> + +<p>In cooking these hams simmer them slowly for seven or eight +hours.</p> + +<p>To imitate the shape of the real Westphalia hams, cut some of the +meat off the under side of the thick part, so as to give them a flat +appearance. Do this before you begin to cure them, first loosening the +skin and afterwards sewing it on again.</p> + +<p>The ashes in which you keep them must be changed frequently, wiping +the hams when you take them out.</p> <br> + +<p><a name="TO_GLAZE_A_COLD_HAM."></a><b>TO GLAZE A COLD HAM.</b></p> + +<p>With a brush or quill feather go all over the ham with beaten yolk of +egg. Then cover it thickly with pounded cracker, made as fine as flour, +or with grated crumbs of stale bread. Lastly go over it with thick +cream. Put it to brown in the oven of a stove, or brown it on the spit +of a tin roaster, set before the fire and turned frequently.</p> + +<p>This glazing will be found delicious.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="VENISON,_ETC."></a>VENISON, ETC.</h2> <br> + +<p><a name="TO_ROAST_A_SADDLE_OR_HAUNCH_OF_VENISON."></a><b>TO ROAST A +SADDLE OR HAUNCH OF VENISON.</b></p> + +<p>Wipe it all over with a sponge dipped in warm water Then rub the skin +with lard or nice dripping. Cover the fat with sheets of paper two +double, buttered, and tied on with packthread that has been soaked to +keep it from burning. Or, what is still better, you may cover the first +sheets of paper with a coarse paste of flour and water rolled out half +an inch thick, and then cover the paste with the second sheets of paper, +securing the whole well with the string to prevent its falling off. +Place the venison on the spit before a strong clear fire, such as you +would have for a sirloin of beef, and let the fire be well kept up all +the time. Put some claret and butter into the dripping-pan and baste the +meat with it frequently. If wrapped in paste, it will not be done in +less than five hours. Half an hour before you take it up, remove the +coverings carefully, place the meat nearer to the fire, baste it with +fresh butter and dredge it very lightly with flour. Send it to table +with fringed white paper wrapped round the bone, and its own gravy well +skimmed. Have currant jelly to eat with it. As venison chills +immediately, the plates should be kept on heaters.</p> + +<p>You may make another gravy with a pound and a half of scraps and +trimmings or inferior pieces of venison, put into a sauce-pan with three +pints of water, a few cloves, a few blades of mace, half a nutmeg; and +salt and cayenne to your taste. Boil it down slowly to a pint. Then skim +off the fat, and strain the gravy into a clean sauce-pan. Add to it half +a pint of currant jelly, half a pint of claret, and near a quarter of a +pound of butter divided into bits and rolled in flour. Send it to table +in two small tureens or sauce-boats. This gravy will be found +very fine.</p> + +<p>Venison should never be roasted unless very fat. The shoulder is a +roasting piece, and may be done without the paper or paste.</p> + +<p>Venison is best when quite fresh; but if it is expedient to keep it a +week before you cook it, wash it well with milk and water, and then dry +it perfectly with cloths till there is not the least damp remaining on +it. Then mix together powdered ginger and pepper, and rub it well over +every part of the meat. Do not, however, attempt to keep it unless the +weather is quite cold.</p> <br> + +<p><a name="TO_HASH_COLD_VENISON."></a><b>TO HASH COLD VENISON.</b></p> + +<p>Cut the meat in nice small slices, and put the trimmings and bones +into a sauce-pan with barely water enough to cover them. Let them stew +for an hour. Then strain the liquid into a stew-pan; add to it some bits +of butter rolled in flour, and whatever gravy was left of the venison +the day before. Stir in some currant jelly, and give it a boil up. Then +put in the meat, and keep it over the fire just long enough to warm it +through; but do not allow it to boil, as it has been once cooked +already.</p> <br> + +<p><a name="VENISON_STEAKS."></a><b>VENISON STEAKS.</b></p> + +<p>Cut them from the neck or haunch. Season them with pepper and salt. +When the gridiron has been well heated over a bed of bright coals, +grease the bars, and lay the steaks upon it. Broil them well, turning +them once, and taking care to save as much of the gravy as possible. +Serve them up with some currant jelly laid on each steak. Have your +plates set on heaters.</p> <br> + +<p><a name="VENISON_PASTY."></a><b>VENISON PASTY.</b></p> + +<p>The neck, breast, and shoulder are the parts used for a venison pie +or pasty. Cut the meat into pieces (fat and lean together) and put the +bones and trimmings into a stew-pan with pepper and salt, and water or +veal broth enough to cover it. Simmer it till you have drawn out a good +gravy. Then strain it.</p> + +<p>In the mean time make a good rich paste, and roll it rather thick. +Cover the bottom and sides of a deep dish with one sheet of it, and put +in your meat, having seasoned it with pepper, salt, nutmeg, and mace. +Pour in the gravy which you have prepared from the trimmings, and two +glasses of port or claret, and lay on the top some hits of butter rolled +in flour. Cover the pie with a thick lid of paste, and ornament it +handsomely with leaves and flowers formed with a tin cutter. Bake it two +hours or more, according to its size.</p> <br> + +<p><a name="VENISON_HAMS."></a><b>VENISON HAMS.</b></p> + +<p>Venison for hams must be newly killed, and in every respect as good +as possible. Mix together equal quantities of salt and brown sugar, and +rub it well into the hams. Put them into a tub, and let them lie seven +days; turning them and rubbing them daily with the mixture of salt and +sugar. Next mix together saltpetre and common salt, in the proportion of +two ounces of saltpetre to a handful of salt. Rub it well into your +hams, and let them lie a week longer. Then wipe them, rub them with +bran, and smoke them a fortnight over hickory wood. Pack them in wood +ashes.</p> + +<p>Venison ham must not be cooked before it is eaten. It is used for the +tea-table, chipped or shred like dried beef, to which it is considered +very superior.</p> + +<p>It will not keep as long as other smoked meat.</p> <br> + +<p><a name="TO_ROAST_A_KID."></a><b>TO ROAST A KID.</b></p> + +<p>A kid should be cooked the day it is killed, or the day after at +farthest. They are best from three to four months old, and are only +eaten while they live on milk.</p> + +<p>Wash the kid well, wipe it dry, and truss it. Stuff the body with a +force-meat of grated bread, butter or suet, sweet herbs, pepper, salt, +nutmeg, grated lemon-peel, and beaten egg; and sew it up to keep the +stuffing in its place. Put it on the spit and rub it over with lard, or +sweet oil. Put a little salt and water into the dripping-pan, and baste +the kid first with that, and afterwards with its own gravy. Or you may +make it very nice by basting it with cream. It should roast about three +hours. At the last, transfer the gravy to a small sauce-pan; thicken it +with a little butter rolled in flour, give it a boil up, and send it to +table in a boat. Garnish the kid with lumps of currant jelly laid round +the edge of the dish.</p> + +<p>A fawn (which should never be kept more than one day) may be roasted +in the same manner; also, a hare, or a couple of rabbits.</p> + +<p>You may send to table, to eat with the kid, a dish of chestnuts +boiled or roasted, and divested of the shells.</p> <br> + +<p><a name="TO_ROAST_A_HARE."></a><b>TO ROAST A HARE.</b></p> + +<p>If a hare is old do not roast it, but make soup of it. Wash and soak +it in water for an hour, and change the water several times, having made +a little slit in the neck to let out the blood. Take out the heart and +liver, and scald them. Drain, dry, and truss the hare. Make a force-meat +richer and more moist than usual, and add to it the heart and liver +minced fine. Soak the bread-crumbs in a little claret before you mix +them with the other ingredients. Stuff the body of the hare with this +force-meat, and sew it up. Put it on the spit, rub it with butter, and +roast it before a brisk fire. For the first half hour baste it with +butter; and afterwards with cream, or with milk thickened with beaten +yolk of egg. At the last, dredge it lightly with flour. The hare will +require about two hours roasting.</p> + +<p>For sauce, take the drippings of the hare mixed with cream or with +claret, and a little lemon-juice, a bit of butter, and some +bread-crumbs. Give it a boil up, and send it to table in a boat. Garnish +the hare with slices of currant jelly laid round it in the +dish.</p> <br> + +<p><a name="FRICASSEED_RABBITS."></a><b>FRICASSEED RABBITS.</b></p> + +<p>The best way of cooking rabbits is to fricassee them. Take a couple +of fine ones, and cut them up, or disjoint them. Put them into a +stew-pan; season them with cayenne pepper and salt, some chopped +parsley, and some powdered mace. Pour in a pint of warm water (or of +veal broth, if you have it) and stew it over a slow fire till the +rabbits are quite tender; adding (when they are about half done) some +bits of butter rolled in flour. Just before you take it from the fire, +enrich the gravy with a jill or more of thick cream with some nutmeg +grated into it. Stir the gravy well, but take care not to let it boil +after the cream is in, lest it curdle.</p> + +<p>Put the pieces of rabbit on a hot dish, and pour the gravy over +them.</p> <br> + +<p><a name="TO_STEW_RABBITS."></a><b>TO STEW RABBITS.</b></p> + +<p>Having trussed the rabbits, lay them in a pan of warm water for about +fifteen minutes. Then put them into a pot with plenty of water and a +little salt, and stew them slowly for about an hour, or till they are +quite tender. In the mean time, peel and boil in a sauce-pan a dozen +onions. When they are quite tender all through, take them out, and drain +and slice them. Have ready some drawn, butter, prepared by taking six +ounces of butter, (cut into bits and rolled in about three tea-spoonfuls +of flour,) and melting it in a jill of milk. After shaking it round-over +hot coals till it simmers, add to it the onions, and give it one +boil up.</p> + +<p>When the rabbits are done stewing lay them on a large dish (having +first cut off their heads, which should not he sent to table) and cover +them all over with the onion-sauce, to which you may add some grated +nutmeg.</p> <br> + +<p><a name="TO_FRY_RABBITS,"></a><b>TO FRY RABBITS,</b></p> + +<p>Having washed the rabbits well, put them into a pan of cold water, +and let them lie in it two or three hours. Then cut them into joints, +dry them in a cloth, dredge them with flour, strew them with chopped +parsley, and fry them in butter. After you take them out of the +frying-pan, stir a wine-glass of cream into the gravy, or the beaten +yolk of an egg. Do not let it boil, but pour it at once into the dish +with the rabbits.</p> + +<p>Rabbits are very good baked in a pie. A boiled or pot-pie may be made +of them.</p> + +<p>They may he stuffed with force-meat and roasted, basting them with +butter. Cut off their heads before you send them to table.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="POULTRY,_GAME,_ETC."></a>POULTRY, GAME, ETC.</h2> <br> + +<p><a name="GENERAL_REMARKS"></a><b>GENERAL REMARKS</b></p> + +<p>In buying poultry choose those that are fresh and fat. Half-grown +poultry is comparatively insipid; it is best when full-grown but not +old. Old poultry is tough and hard. An old goose is so tough as to be +frequently uneatable. When poultry is young the skin is thin and tender, +and can be easily tipped by trying it with a pin; the legs are smooth; +the feet moist and limber; and the eyes full and bright. The body should +be thick and the breast fat. The bill and feet of a young goose are +yellow, and have but few hairs on them; when old they are red and +hairy.</p> + +<p>Poultry is best when killed overnight, as if cooked too soon +after-killing, it is hard and does not taste well. It is not the custom +in America, as in some parts of Europe, to keep game, or indeed any sort +of eatable, till it begins to taint; all food when inclining to +decomposition being regarded by us with disgust.</p> + +<p>When poultry or game is frozen, it should be brought into the kitchen +early in the morning of the day on which it is to be cooked. It may be +thawed by laying it several hours in cold water. If it is not thawed it +will require double the time to cook, and will be tough and tasteless +when done. In drawing poultry be very careful not to break the gall, +lest its disagreeable bitterness should be communicated to the +liver.</p> + +<p>Poultry should be always scalded in hot water to make the feathers +come out easily. Before they are cooked they should be held for a moment +over the blaze of the fire to singe off the hairs that are about the +skin. The head, neck, and feet should be cut off, and the ends of the +legs skewered in the bodies. A string should be tied tightly +round.</p> <br> + +<p><a name="TO_BOIL_A_PAIR_OF_FOWLS."></a><b>TO BOIL A PAIR OF +FOWLS.</b></p> + +<p>Make a force-meat in the usual manner, of grated, bread-crumbs, +chopped sweet herbs, butter, pepper, salt, and yolk of egg. Fill the +bodies of the fowls with the stuffing, and tie a string firmly round +them. Skewer the livers and gizzards to the sides, under the wings. +Dredge them with flour, and put them into a pot with just enough of +water to cook them; cover it closely, and put it over a moderate fire. +As soon as the scum rises, take off the pot and skim it. Then cover it +again, and boil it slowly half an hour. Afterwards diminish the fire, +and let them stew slowly till quite tender. An hour altogether is +generally sufficient to boil a pair of fowls, unless they are quite old. +By doing them slowly (rather stewing than boiling) the skin will not +break, and they will be whiter and more tender than if boiled fast.</p> + +<p>Serve them up with egg-sauce in a boat.</p> + +<p>Young chickens are better for being soaked two hours in skim milk, +previous to boiling. You need not stuff them. Boil or stew them, slowly +in the same manner as large fowls. Three quarters of an hour will +cook them.</p> + +<p>Serve them up with parsley-sauce, and garnish with parsley.</p> + +<p>Boiled fowls should be accompanied by ham or smoked tongue.</p> <br> + +<p><a name="TO_ROAST_A_PAIR._OF_FOWLS."></a><b>TO ROAST A PAIR. OF +FOWLS.</b></p> + +<p>Leave out the livers, gizzards and hearts, to be chopped and put into +the gravy.--Fill the crops and bodies of the fowls with a force-meat, +put them before a clear fire and roast them an hour, basting them with +butter or with clarified dripping.</p> + +<p>Having stewed the necks, gizzards, livers, and hearts in a very +little water, strain it and mix it hot with the gravy that has dripped +from the fowls, and which must be first skimmed. Thicken it with a +little browned flour, add to it the livers, hearts, and gizzards chopped +small. Send the fowls to table with the gravy in a boat, and have +cranberry-sauce to eat with them.</p> <br> + +<p><a name="BROILED_CHICKENS."></a><b>BROILED CHICKENS.</b></p> + +<p>Split a pair of chickens down the back, and beat them flat, Wipe the +inside, season them with pepper and salt, and let them, lie while you +prepare some beaten yolk of egg and grated bread-crumbs. Wash the +outside of the chickens all over with the egg, and then strew on the +bread-crumbs. Have ready a hot gridiron over a bed of bright coals. Lay +the chickens on it with the inside downwards, or next the fire. Broil +them about three quarters of an hour, keeping them covered with a plate. +Just before you take them up, lay some small pieces of butter +on them.</p> + +<p>In preparing chickens for broiling, you may parboil them about ten +minutes, to ensure their being sufficiently cooked; as it is difficult +to broil the thick parts thoroughly without burning the rest.</p> <br> + +<p><a name="FRICASSEED_CHICKENS."></a><b>FRICASSEED CHICKENS.</b></p> + +<p>Having cut up your chickens, lay them in cold water till all the +blood is drawn out. Then wipe the pieces, season them with pepper and +salt, and dredge them with flour. Fry them in lard or butter; they +should be of a fine brown on both sides. When they are quite done, take +them, out of the frying-pan, cover them up, and set them by the fire +to keep warm. Skim the gravy in the frying-pan and pour into it half a +pint of cream; season it with a little nutmeg, pepper and salt, 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 he kept hot. Put some +lard into the pan, and fry some parsley in It to lay on the pieces of +chicken; it must be done green and crisp.</p> + +<p>To make a white fricassee of chickens, skin them, cut them in pieces, +and having soaked out the blood, season them with salt, pepper, nutmeg +and mace, and strew over them some sweet marjoram shred fine. Put them +into a stew-pan, and pour over them half a pint of cream, or rich +unskimmed milk. Add some butter rolled in Hour, and (if you choose) some +small force-meat balls. Set the stew-pan over hot coals. Keep it closely +covered, and stew or simmer it gently till the chicken is quite tender, +but do not allow it to boil.</p> + +<p>You may improve it by a few small slices of cold ham.</p> <br> + +<p><a name="CHICKEN_CROQUETS_AND_RISSOLES."></a><b>CHICKEN CROQUETS AND +RISSOLES.</b></p> + +<p>Take some cold chicken, and having; cut the flesh from the bones, +mince it small with a little suet and parsley; adding sweet marjoram and +grated lemon-peel. Season it with 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.</p> + +<p>Croquets maybe made of cold sweet-breads, or of cold veal mixed with +ham or tongue.</p> + +<p>Rissoles are made of the same ingredients, well mixed, and beaten +smooth in a mortar. Make a fine paste, roll it out, and cut it into +round cakes. Then lay some of the mixture on one half of the cake, and +fold over the other upon it, in the shape of a half-moon. Close and +crimp the edges nicely, and fry the rissoles in butter. They should be +of a light brown on both sides. Drain them and send them to table +dry.</p> <br> + +<p><a name="BAKED_CHICKEN_PIE."></a><b>BAKED CHICKEN PIE.</b></p> + +<p>Cover the bottom and sides of a deep dish with a thick paste. Having +cut up your chickens, and seasoned them to your taste, with salt, +pepper, mace and nutmeg, put them in, and lay on the top several pieces +of butter rolled in flour. Fill up the dish about two-thirds with cold +water. Then lay on the top crust, notching it handsomely. Cut a slit in +the top, and stick into it an ornament of paste made in the form of a +tulip. Bake it in a moderate oven.</p> + +<p>It will be much improved by the addition of a quarter of a hundred +oysters; or by interspersing the pieces of chicken with slices of cold +boiled ham.</p> + +<p>You may add also some yolks of eggs boiled hard.</p> + +<p>A duck pie may be made in the same manner. A rabbit pie also.</p> +<br> + +<p><a name="A_POT_PIE."></a><b>A POT PIE.</b></p> + +<p>Take a pair of large fine fowls. Cut them up, wash the pieces, and +season them with pepper and salt. 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. Lay a lid of paste all over the top, leaving a hole in +the middle. Pour in about a quart of water, cover the pot, and boil it +slowly but steadily for two hours. Half an hour before you take it up, +put in through the hole in the centre of the crust, some bits of butter +rolled in flour, to thicken the gravy. When done put the pie on a large +dish, and pour the gravy over it.</p> + +<p>You may intersperse it all through with cold ham.</p> + +<p>A pot pie may be made of ducks, rabbits, squirrels, or venison. Also +of beef-steaks.</p> <br> + +<p><a name="CHICKEN_CURRY."></a><b>CHICKEN CURRY.</b></p> + +<p>Take a pair of fine fowls, and having cut them in pieces, lay them in +salt and water till the seasoning is ready. Take two table-spoonfuls of +powdered ginger, one table-spoonful of fresh turmeric, a tea-spoonful of +ground black pepper; some mace, a few cloves, some cardamom seeds, and a +little cayenne pepper with a small portion of salt. These last articles +according to your taste. Put all into a mortar, and add to them eight +large onions, chopped or cut small. Mix and beat all together, till the +onions, spices, &c. form a paste.</p> + +<p>Put the chickens into a pan with sufficient butter rolled in flour, +and fry them till they are brown, but not till quite done. While this is +proceeding, set over the fire a sauce-pan three parts full of water, or +sufficient to cover the chickens when they are ready. As soon as the +water boils, throw in the curry-paste. When the paste has all dissolved, +and is thoroughly mixed with the water, put in the pieces of chicken to +boil, or rather to simmer. When the chicken is quite done, put it into a +large dish, and eat it with boiled rice. The rice may either be laid +round on the same dish, or served up separately.</p> + +<p>This is a genuine East India receipt for curry.</p> + +<p>Lamb, veal, or rabbits may be curried in the same manner.</p> <br> + +<p><i>To boil Rice for the Curry.</i></p> + +<p>Pick the rice carefully, to clear it from husks and motes. Then soak +it in cold water for a quarter of an hour, or more. When you are ready +to boil it, pour off the water in which it has soaked. Have ready a pot +or sauce-pan of boiling water, into which you have put a little salt. +Allow two quarts of water to a pound of rice. Sprinkle the rice +gradually into the water. Boil it hard for twenty minutes, then take it +off the fire, and pour off all the water that remains. Set the pot in +the chimney corner with the lid off, while dinner is dishing, that it +may have time to dry. You may toss it up lightly with two forks, to +separate the grains while it is drying, but do not stir it with a +spoon.</p> <br> + +<p><a name="A_PILAU."></a><b>A PILAU.</b></p> + +<p>Take a large fine fowl, and cover the breast with slices of fat bacon +or ham, secured by skewers. Put it into a stew-pan with two sliced +onions. Season it to your taste with white pepper and mace. Have ready a +pint of rice that has been well picked, washed, and soaked. Cover the +fowl with it. Put in as much water as will well cover the whole. Stew it +about half an hour, or till the fowl and rice are thoroughly done; +keeping the stew-pan closely covered. Dish it all together, either with +the rice covering the fowl, or laid round it in little heaps.</p> + +<p>You may make a pilau of beef or mutton with a larger quantity of +rice; which must not be put in at first, or it will be done too much, +the meat requiring a longer time to stew.</p> <br> + +<p><a name="CHICKEN_SALAD."></a><b>CHICKEN SALAD.</b></p> + +<p>The fowls for this purpose should be young and fine. You may either +boil or roast them. They must be quite cold. Having removed all the skin +and fat, and disjointed the fowls cut the meat from the bones into very +small pieces, not exceeding an inch. Wash and split two large fine heads +of celery, and cut the white part into pieces also about an inch long; +and having mixed the chicken and celery together, put them into a deep +china dish, cover it and set it away.</p> + +<p>It is best not to prepare the dressing till just before the salad is +to be eaten, that it may be as fresh as possible. Have ready the yolks +of eight hard-boiled eggs. Put them into a flat dish, and mash them to a +paste with the back of a wooden spoon. Add to the egg a small +tea-spoonful of fine salt, the same quantity of cayenne pepper, half a +jill of made mustard, a jill or a wine-glass and a half of vinegar, and +rather more than two wine-glasses of sweet oil. Mix all these +ingredients thoroughly; stirring them a long time till they are quite +smooth.</p> + +<p>The dressing should not be put on till a few minutes before the salad +is sent in; as by lying in it the chicken and celery will become tough +and hard. After you pour it on, mix the whole well together with a +silver fork.</p> + +<p>Chicken salad should be accompanied with plates of bread and butter, +and a plate of crackers. It is a supper dish, and is brought in with +terrapin, oysters, &c.</p> + +<p>Cold turkey is excellent prepared as above.</p> + +<p>An inferior salad may be made with cold fillet of veal, instead of +chickens.</p> + +<p>Cold boiled lobster is very fine cut up and drest in this manner, +only substituting for celery, lettuce cut up and mixed with the +lobster.</p> <br> + +<p><a name="TO_ROAST_A_PAIR_OF_DUCKS."></a><b>TO ROAST A PAIR OF +DUCKS.</b></p> + +<p>After the ducks are drawn, wipe out the inside with a clean cloth, +and prepare your stuffing. Mince very fine some green sage leaves, and +twice their quantity of onion, (which should first be parboiled,) and +add a little butter, and a seasoning of pepper and salt. Mix the whole +very well, and fill the crops and bodies of the ducks with it, leaving a +little space for the stuffing to swell. Reserve the livers, gizzards, +and hearts to put in the gravy. Tie the bodies of the ducks firmly round +with strings, (which should be wetted or buttered to keep them from +burning,) and put them on the spit before a clear brisk fire. Baste them +first with a little salt and water, and then with their own gravy, +dredging them lightly with flour at the last. They will be done in about +an hour. After boiling the livers, gizzards and hearts, chop them, and +put them into the gravy; having first skimmed it, and thickened it with +a little browned flour.</p> + +<p>Send to table with the ducks a small tureen of onion-sauce with +chopped sage leaves in it. Accompany them also with stewed cranberries +and green peas.</p> + +<p>Canvas-back ducks are roasted in the same manner, omitting the +stuffing. They will generally be done enough in three quarters of an +hour. Send currant jelly to table with them, and have heaters to place +under the plates. Add to the gravy a little cayenne, and a large +wine-glass of claret or port.</p> + +<p>Other wild ducks and teal may be roasted in about half an hour. +Before cooking soak them all night in salt and water, to draw out +whatever fishy or sedgy taste they may happen to have, and which may +otherwise render them uneatable. Then early in the morning put them in +fresh water (without salt,) changing it several times before you +spit them.</p> + +<p>You may serve up with wild ducks, &c. orange-sauce, which is made +by boiling in a little water two large sweet oranges cut into slices, +having first removed the rind. When the pulp is all dissolved, strain +and press it through a sieve, and add to it the juice of two more +oranges, and a little sugar. Send it to table either warm or +cold.</p> <br> + +<p><a name="STEWED_DUCK."></a><b>STEWED DUCK.</b></p> + +<p>Half roast a large duck. Cut it up, and put it into a stew-pan with a +pint of beef-gravy, or dripping of roast-beef. Have ready two boiled +onions, half a handful of sage leaves, and two leaves of mint, all +chopped very fine and seasoned with pepper and salt. Lay these +ingredients over the duck. Stew it slowly for a quarter of an hour. Then +put in a quart of young green peas. Cover it closely, and simmer it half +an hour longer, till the peas are quite soft. Then add a piece of butter +rolled in flour; quicken the fire, and give it one boil. Serve up all +together.</p> + +<p>A cold duck that has been under-done may be stewed in this +manner.</p> <br> + +<p><a name="TO_HASH_A_DUCK."></a><b>TO HASH A DUCK.</b></p> + +<p>Cut up the duck and season it with pepper and mixed spices. Have +ready some thin slices of cold ham or bacon. Place a layer of them in a +stew-pan; then put in the duck and cover it with ham. Add just water +enough to moisten it, and pour over all a large glass of red wine. Cover +the pan closely and let it stew for an hour.</p> + +<p>Have ready a quart or more of green peas, boiled tender drained, and +mixed with butter and pepper. Lay them round the hashed duck.</p> + +<p>If you hash a cold duck in this manner, a quarter of an hour will be +sufficient for stewing it; it having been cooked already.</p> <br> + +<p><a name="TO_ROAST_A_GOOSE."></a><b>TO ROAST A GOOSE.</b></p> + +<p>Having drawn and singed the goose, wipe out the inside with a cloth, +and sprinkle in some pepper and salt. Make a stuffing of four good sized +onions minced fine, and half their quantity of green sage leaves minced +also, a large tea-cupful of grated bread-crumbs, a piece of butter the +size of a walnut, and the beaten yolks of two eggs, with a little pepper +and salt. Mix the whole together, and incorporate them well. Put the +stuffing into the goose, and press it in hard; but do not entirely fill +up the cavity, as the mixture will swell in cooking. Tie the goose +securely round with a greased or wetted string; and paper the breast to +prevent it from scorching. Fasten the goose on the spit at both ends. +The fire must be brisk and well kept up. It will require from two hours +to two and a half to roast. Baste it at first with a little salt and +water, and then with its own gravy. Take off the paper when the goose is +about half done, and dredge it with a little flour towards the last. +Having parboiled the liver and heart, chop them and put them into the +gravy, which must be skimmed well and thickened with a little browned +flour.</p> + +<p>Send apple-sauce to table with the goose; also mashed potatoes.</p> + +<p>A goose may be stuffed entirely with potatoes, boiled and mashed with +milk, butter, pepper and salt.</p> + +<p>You may make a gravy of the giblets, that is the neck, pinions, +liver, heart and gizzard, stewed in a little water, thickened with +butter rolled in flour, and seasoned with pepper and salt. Add a glass +of red wine. Before you send it to table, take out all but the liver and +heart; mince them and leave them in the gravy. This gravy is by many +preferred to that which comes from the goose in roasting. It is well to +have both.</p> + +<p>If a goose is old it is useless to cook it, as when hard and tough it +cannot be eaten.</p> <br> + +<p><a name="A_GOOSE_PIE."></a><b>A GOOSE PIE.</b></p> + +<p>Cut a fine large young goose into eight pieces, and season it with +pepper. Reserve the giblets for gravy. Take a smoked tongue that has +been all night in soak, parboil it, peel it, and cut it into thick +slices, omitting the root, which you must divide into small pieces, and +put into a sauce-pan with the giblets and sufficient water to stew them +slowly.</p> + +<p>Make a nice paste, allowing a pound and a half of butter to three +pounds of flour. Roll it out thick, and line with it the bottom and +sides of a deep dish. Fill it with the pieces of goose, and the slices +of tongue. Skim the gravy you have drawn from the giblets, thicken it +with a little browned flour, and pour it into the pie dish. Then put on +the lid or upper crust. Notch and ornament it handsomely with leaves and +flowers of paste. Bake the pie about three hours in a brisk oven.</p> + +<p>In making a large goose pie you may add a fowl, or a pair of pigeons, +or partridges,--all cut up.</p> + +<p>A duck pie may be made in the same manner.</p> + +<p>Small pies are sometimes made of goose giblets only.</p> <br> + +<p><a name="A_CHRISTMAS_GOOSE_PIE."></a><b>A CHRISTMAS GOOSE PIE.</b></p> + +<p>These pies are always made with a standing crust. Put into a +sauce-pan one pound of butter cut up, and a pint and a half of water; +stir it while it is melting, and let it come to a boil. Then skim off +whatever milk or impurity may rise to the top. Have ready four pounds of +flour sifted into a pan. Make a hole in the middle of it, and pour in +the melted butter while hot. Mix it with a spoon to a stiff paste, +(adding the beaten yolks of three or four eggs,) and then knead it very +well with your hands, on the paste-board, keeping it dredged with flour +till it ceases to be sticky. Then set it away to cool.</p> + +<p>Split a large goose, and a fowl down the back, loosen the flesh all +over with a sharp knife, and take out all the bones. Parboil a smoked +tongue; peel it and cut off the root. Mix together a powdered nutmeg, a +quarter of an ounce of powdered mace, a tea-spoonful of pepper, and a +tea-spoonful of salt, and season with them the fowl and the goose.</p> + +<p>Roll out the paste near an inch thick, and divide it into three +pieces. Cut out two of them of an oval form for the top and bottom; and +the other into a long straight piece for the sides or walls of the pie. +Brush the paste all over with beaten white of egg, and set on the bottom +the piece that is to form the wall, pinching the edges together, and +cementing them with white of egg. The bottom piece must be large enough +to turn up a little round the lower edge of the wall piece, to which it +must be firmly joined all round. When you have the crust properly fixed, +so as to be baked standing alone without a dish, put in first the goose, +then the fowl, and then the tongue. Fill up what space is left with +pieces of the flesh of pigeons, or of partridges, quails, or any game +that is 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 pat on the top crust, +which, of course, must be also of an oval form to correspond with the +bottom. The lid must be placed not quite on the top edge of the wall, +but an inch and a half below it. Close it very well, and ornament the +sides and top with festoons and leaves cut out of paste. Notch the edges +handsomely, and put a paste flower in the centre. Glaze the whole with +beaten yolk of egg, and bind the pie all round with a double fold of +white paper. Set it in a regular oven, and bake it four hours.</p> + +<p>This is one way of making the celebrated goose pies that it is +customary in England to send as presents at Christmas. They are eaten at +luncheon, and if the weather is cold, and they are kept carefully +covered up from the air, they will be good for two or three weeks; the +standing crust assisting to preserve them.</p> <br> + +<p><a name="TO_ROAST_A_TURKEY."></a><b>TO ROAST A TURKEY.</b></p> + +<p>Make a force-meat of grated bread-crumbs, minced suet, sweet +marjoram, grated lemon-peel, nutmeg, pepper, salt, and beaten yolk of +egg. You may add some grated cold ham. Light some writing paper, and +singe the hairs from the skin of the turkey. Reserve the neck, liver, +and gizzard for the gravy. Stuff the craw of the turkey with the +force-meat, of which there should be enough made to form into balls for +frying, laying them round the turkey when it is dished. Dredge it with +flour, and roast it before a clear brisk fire, basting it with cold +lard. Towards the last, set the turkey nearer to the fire, dredge it +again very lightly with flour, and baste it with butter. It will +require, according to its size, from two to three hours roasting.</p> + +<p>Make the gravy of the giblets cut in pieces, seasoned, and stewed for +two hours in a very little water; thicken it with a spoonful of browned +flour, and stir into it the gravy from the dripping-pan, having first +skimmed off the fat.</p> + +<p>A turkey should be accompanied by ham or tongue. Serve up with it +mushroom-sauce. Have stewed cranberries on the table to eat with it. Do +not help any one to the legs, or drum-sticks as they are called.</p> + +<p>Turkeys are sometimes stuffed entirely with sausage-meat. Small cakes +of this meat should then be fried, and laid round it.</p> + +<p>To bone a turkey, you must begin with a very sharp knife at the top +of the wings, and scrape the flesh loose from the bone without dividing +or cutting it to pieces. If done carefully and dexterously, the whole +mass of flesh may be separated from the bone, so that you can take hold +of the head and draw out the entire skeleton at once. A large quantity +of force-meat having been prepared, stuff it hard into the turkey, +restoring it by doing so to its natural form, filling out the body, +breast, wings and legs, so as to resemble their original shape when the +bones were in. Roast or bake it; pouring a glass of port wine into the +gravy. A boned turkey is frequently served up cold, covered with lumps +of currant jelly; slices of which are laid round the dish.</p> + +<p>Any sort of poultry or game may be boned and stuffed in the same +manner,</p> + +<p>A cold turkey that has not been boned is sometimes sent to table +larded all over the breast with slips of fat bacon, drawn through the +flesh with a larding needle, and arranged in regular form.</p> <br> + +<p><a name="TO_BOIL_A_TURKEY."></a><b>TO BOIL A TURKEY.</b></p> + +<p>Take twenty-five large fine oysters, and chop them. Mix with them +half a pint of grated bread-crumbs, half a handful of chopped parsley, a +quarter of a pound of butter, two table-spoonfuls, of cream or rich +milk, and the beaten yolks of three eggs. When it is thoroughly mixed, +stuff the craw of the turkey with it, and sew up the skin. Then dredge +it with flour, put it into a large pot or kettle, and cover it well with +cold water. Place it over the fire, and let it boil slowly for half an +hour, taking off the scum as it rises. Then remove the pot from over the +fire, and set it on hot coals to stew slowly for two hours, or two hours +and a half, according to its size, Just before you send it to table, +place it again over the fire to get well heated. When you boil a turkey, +skewer the liver and gizzard to the sides, under the wings.</p> + +<p>Send it to table with oyster-sauce in a small tureen.</p> + +<p>In making the stuffing, you may substitute for the grated bread, +chestnuts boiled, peeled, and minced or mashed. Serve up chestnut-sauce, +made by peeling some boiled chestnuts and putting them whole into melted +butter,</p> + +<p>Some persons, to make them white, boil their turkeys tied up in a +large cloth sprinkled with flour.</p> + +<p>With a turkey, there should be on the table a ham, or a smoked +tongue.</p> <br> + +<p><a name="TO_ROAST_PIGEONS."></a><b>TO ROAST PIGEONS.</b></p> + +<p>Draw and pick four pigeons immediately after they are killed, and let +them be cooked soon, as they do not keep well. Wash the inside very +clean, and wipe it dry. Stuff them with a mixture of parsley parboiled +and chopped, grated bread-crumbs, and butter; seasoned with pepper, +salt, and nutmeg. Dredge them with flour, and roast them before a good +fire, basting them with butter. They will be done in about twenty-five +or thirty minutes. Serve them up with parsley-sauce. Lay the pigeons on +the dish in a row.</p> + +<p>If asparagus is in season, it will be much better than parsley both +for the stuffing and sauce. It must first be boiled. Chop the green +heads for the stuffing, and cut them in two for the melted butter. Have +cranberry-sauce on the table.</p> + +<p>Pigeons may be split and broiled, like chickens; also stewed or +fricasseed.</p> + +<p>They are very good stewed with slices of cold ham and green peas, +serving up all in the same dish.</p> <br> + +<p><a name="PIGEON_PIE."></a><b>PIGEON PIE.</b></p> + +<p>Take four pigeons, and pick and clean them very nicely, Season them +with pepper and salt, and put inside of every one a large piece of +butter and the yolk of a hard-boiled egg. Have ready a good paste, +allowing a pound of butter to two pounds of sifted flour. Roll it out +rather thick, and line with it the bottom and sides of a large deep +dish. Put in the pigeons, and lay on the top some bits of butter rolled +in flour. Pour in nearly enough of water to fill the dish. Cover the pie +with a lid of paste rolled out thick, and nicely notched, and ornamented +with paste leaves and flowers.</p> + +<p>You may make a similar pie of pheasants, partridges, or grouse.</p> +<br> + +<p><a name="TO_ROAST_PHEASANTS,_PARTRIDGES,_QUAILS,_OR_GROUSE."></a><b>TO +ROAST PHEASANTS, PARTRIDGES, QUAILS, OR GROUSE.</b></p> + +<p>Pick and draw the birds immediately after they are brought in. Before +you roast them, fill the inside with pieces of a fine ripe orange, +leaving out the rind and seeds. Or stuff them with grated cold ham, +mixed with bread-crumbs, butter, and a little yolk of egg. Lard them +with small slips of the fat of bacon drawn through the flesh with a +larding needle, Roast them before a clear fire.</p> + +<p>Make a fine rich gravy of the trimmings of meat or poultry, stewed in +a little water, and thickened with a spoonful of browned flour. Strain +it, and set it on the fire again, having added half a pint of claret, +and the juice of two large oranges. Simmer it for a few minutes, pour +some of it into the dish with the game, and serve the remainder in +a boat.</p> + +<p>If you stuff them with force-meat, you may, instead of larding, brush +them all over with beaten yolk of egg, and then cover them, with +bread-crumbs grated finely and sifted.</p> <br> + +<p><a +name="ANOTHER_WAY_TO_ROAST_PHEASANTS,_PARTRIDGES,_ETC."></a><b>ANOTHER WAY +TO ROAST PHEASANTS, PARTRIDGES, ETC.</b></p> + +<p>Chop some fine raw oysters, omitting the hard part; mix them with +salt, and nutmeg, and add some beaten yolk of egg to bind the other +ingredients. Cut some very thin slices of cold ham or bacon, and cover +the birds with them; then wrap them closely in sheets of white paper +well buttered, put them on the spit, and roast them before a +clear fire.</p> + +<p>Send them to table with oyster-sauce in a boat.</p> + +<p>Pies may be made of any of these birds in the same manner as a pigeon +pie.</p> <br> + +<p><a name="TO_ROAST_SNIPES,_WOODCOCKS,_OR_PLOVERS."></a><b>TO ROAST +SNIPES, WOODCOCKS, OR PLOVERS.</b></p> + +<p>Pick them immediately; but it is the fashion to cook these birds +without drawing. Cut some slices of bread, allowing a slice to each +bird, and (having pared off the crust) toast them nicely, and lay them +in the bottom of the dripping-pan to catch the trail, as it is called. +Dredge the birds with flour, and put them on a small spit before a clear +brisk fire. Baste them with lard, or fresh butter. They will be done in +twenty or thirty minutes. Serve them up laid on the toast, and garnished +with sliced orange, or with orange jelly.</p> + +<p>Have brown gravy in a boat.</p> <br> + +<p><a name="TO_ROAST_REED-BIRDS,_OR_ORTOLANS."></a><b>TO ROAST REED-BIRDS, +OR ORTOLANS.</b></p> + +<p>Put into every bird, an oyster, or a little butter mixed with some +finely sifted bread-crumbs. Dredge them with flour. Run a small skewer +through them, and tie them on the spit. Baste them with lard or with +fresh butter. They will be done in about ten minutes.</p> + +<p>A very nice way of cooking these birds is, (having greased them all +over with lard or with fresh butter, and wrapped them in vine leaves +secured closely with a string,) to lay them in a heated iron pan, and +bury them in ashes hot enough to roast or bake them. Remove the vine +leaves before you send the birds to table.</p> + +<p>Reed birds are very fine made into little dumplings with a thin crust +of flour and butter, and boiled about twenty minutes. Each must be tied +in a separate cloth.</p> <br> + +<p><a name="LARDING."></a><b>LARDING.</b></p> + +<p>To lard meat or poultry is to introduce into the surface of the +flesh, slips of the fat only of bacon, by means of a larding-pin or +larding-needle, it being called by both names. It is a steel instrument +about a foot long, sharp at one end, and cleft at the other into four +divisions, which are near two inches in length, and resemble tweezers. +It can be obtained at the hardware stores.</p> + +<p>Cut the bacon into slips about two inches in length, half an inch in +breadth, and half an inch in thickness. If intended for poultry, the +slips of bacon should not be thicker than a straw. Put them, one at a +time, into the cleft or split end of the larding-needle. Give each slip +a slight twist, and press it down hard into the needle with your +fingers. Then push the needle through the flesh, (avoiding the places +where the bones are,) and when you draw it out it will have left behind +it the slip of bacon sticking in the surface. Take care to have all the +slips of the same size, and arranged in regular rows at equal distances. +Every slip should stand up about an inch. If any are wrong, take them +out and do them over again. To lard handsomely and neatly requires +practice and dexterity.</p> + +<p>Fowls and game are generally larded on the breast only. If cold, they +can be done with the fat of cold boiled ham. Larding may be made to look +very tastefully on any thing that is not to be cooked +afterwards.</p> <br> + +<p><a name="FORCE-MEAT_BALLS."></a><b>FORCE-MEAT BALLS.</b></p> + +<p>To a pound of the lean of a leg of veal, allow a pound of beef suet. +Mince them together very fine. Then season it to your taste with pepper, +salt, mace, nutmeg, and chopped sage or sweet marjoram. Then chop a +half-pint of oysters, and beat six eggs very well. Mix the whole +together, and pound it to a paste in a marble mortar. If you do not want +it immediately, put it away in a stone pot, strew a little flour on the +top, and cover it closely.</p> + +<p>When you wish to use the force-meat, divide into equal parts as much +of it as you want; and having floured your hands, roll it into round +balls, all of the same size. Either fry them in butter, or +boil them.</p> + +<p>This force-meat will be found a very good stuffing for meat or +poultry.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="GRAVY_AND_SAUCES."></a>GRAVY AND SAUCES.</h2> <br> + +<p><a name="DRAWN_OR_MADE_GRAVY."></a><b>DRAWN OR MADE GRAVY.</b></p> + +<p>For this purpose you may use coarse pieces of the lean of beef or +veal, or the giblets and trimmings of poultry or game. If must be stewed +for a long time, skimmed, strained, thickened, and flavoured with +whatever condiments are supposed most suited to the dish it is to +accompany.</p> + +<p>In preparing meat to stew for gravy, beat it with a mallet or +meat-beetle, score it, and cut it into small pieces; this makes it give +oat 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 bum or stick to the +bottom. It will generally be browned sufficiently in half an hour. Then +put in some boiling water, allowing one pint to each pound of meat. +Simmer it on coals by the side of the fire for near three hours, +skimming it well, and keeping it closely covered. When done, remove it +from the heat, let it stand awhile to settle, and then strain it.</p> + +<p>If you wish to keep it two or three days, (which you may in winter,) +put it into a stone vessel, cover it closely, and set it in a cool +place.</p> + +<p>Do not thicken this gravy till you go to use it.</p> <br> + +<p><a name="MELTED_BUTTER,_SOMETIMES_CALLED_DRAWN_BUTTER."></a><b>MELTED +BUTTER, SOMETIMES CALLED DRAWN BUTTER.</b></p> + +<p>Melted butter is the foundation of most of the common sauces. Have a +covered sauce-pan for this purpose. One lined with porcelain will be +best. Take a quarter of a pound of the best fresh butter, cut it up, and +mix with it about two tea-spoonfuls of flour. When it is thoroughly +mixed, put it into the sauce-pan, and add to it four table-spoonfuls of +cold water. Cover the sauce-pan, and set it in a large tin pan of +boiling water. Shake it round continually (always moving it the same +way) till it is entirely melted and begins to simmer. Then let it rest +till it boils up.</p> + +<p>If you set it on hot coals, or over the fire, it will be oily.</p> + +<p>If the butter and flour is not well mixed it will be lumpy.</p> + +<p>If you put too much water, it will be thin and poor. All these +defects are to be carefully avoided.</p> + +<p>In melting butter for sweet or pudding sauce, you may use milk +instead of water.</p> <br> + +<p><a name="TO_BROWN_FLOUR."></a><b>TO BROWN FLOUR.</b></p> + +<p>Spread some fine flour on a plate, and set it in the oven, turning it +up and stirring it frequently that it may brown equally all through.</p> + +<p>Put it into a jar, cover it well, and keep it to stir into gravies to +thicken and colour them.</p> <br> + +<p><a name="TO_BROWN_BUTTER."></a><b>TO BROWN BUTTER.</b></p> + +<p>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.</p> + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="PLAIN_SAUCES."></a>PLAIN SAUCES.</h2> + +<p><a name="LOBSTER_SAUCE."></a><b>LOBSTER SAUCE.</b></p> + +<p>Boil a dozen blades of mace and half a dozen pepper-corns in about a +jill and a half (or three wine-glasses) of water, till all the strength +of the spice is extracted. Then strain it, and having cut three quarters +of a pound of butter into little bits, melt it in this water, dredging +in a little flour as you hold it over the fire to boil. Toss it round, +and let it just boil up and no more.</p> + +<p>Take a cold boiled lobster,--pound the coral in a mortar adding a +little sweet oil. Then stir it into the melted butter.</p> + +<p>Chop the meat of the body into very small pieces, and rub it through +a cullender into the butter. Cut up the flesh of the claws and tail into +dice, and stir it in. Give it another boil up, and it will be ready for +table.</p> + +<p>Serve it up with fresh salmon, or any boiled fish of the best +kind.</p> + +<p>Crab sauce is made in a similar manner; also prawn and shrimp +sauce.</p> <br> + +<p><a name="ANCHOVY_SAUCE."></a><b>ANCHOVY SAUCE.</b></p> + +<p>Soak eight anchovies for three or four hours, changing the water +every hour. Then put them into a sauce-pan with a quart of cold water. +Set them on hot coals and simmer them till they are entirely dissolved, +and till the liquid is diminished two-thirds. Then strain it, stir two +glasses of red wine, and add to it about half a pint of melted +butter.</p> + +<p>Heat it over again, and send it to table with salmon or fresh +cod.</p> <br> + +<p><a name="CELERY_SAUCE."></a><b>CELERY SAUCE.</b></p> + +<p>Take a large bunch of young celery. Wash and pare it very clean. Cut +it into pieces, and boil it gently in a small quantity of water, till it +is quite tender. Then add a little powdered mace and nutmeg, and a very +little pepper and salt. Take a tolerably large piece of butter, roll it +well in flour, and stir it into the sauce. Boil it up again, and it is +ready to send to table.</p> + +<p>You may make it with cream, thus:--Prepare and boil your celery as +above, adding some mace, nutmeg, a piece of butter the size of a walnut, +rolled in flour; and half a pint of cream. Boil all together.</p> + +<p>Celery sauce is eaten with boiled poultry.</p> + +<p>When celery is out of season, you may use celery seed, boiled in the +water which you afterwards use for the melted butter, but strained out +after boiling.</p> <br> + +<p><a name="NASTURTIAN_SAUCE."></a><b>NASTURTIAN SAUCE.</b></p> + +<p>This is by many considered superior to caper sauce and is eaten with +boiled mutton. It is made with the green seeds of nasturtians, pickled +simply in cold vinegar.</p> + +<p>Cut about six ounces of butter into small hits, and put them into a +small sauce-pan. Mix with a wine-glass of water sufficient flour to make +a thick batter, pour it on the butter, and hold the sauce-pan over hot +coals, shaking it quickly round, till the butter is melted. Let it just +boil up, and then take it from the fire. Thicken it with the pickled +nasturtians and send it to table in a boat.</p> + +<p>Never pour melted butter over any thing, but always send it to table +in a sauce-tureen or boat.</p> <br> + +<p><a name="WHITE_ONION_SAUCE."></a><b>WHITE ONION SAUCE.</b></p> + +<p>Peel a dozen onions, and throw them into salt and water to keep them +white. Then boil them tender. When done, squeeze the water from them, +and chop them. Have ready some butter that has been melted rich and +smooth with milk or cream instead of water. Put the onions into the +melted butter, and boil them up at once. If you wish to have them very +mild, put in a turnip with them at the first boiling.</p> + +<p>Young white onions, if very small, need not be chopped, but may be +put whole into the butter.</p> + +<p>Use this sauce for rabbits, tripe, boiled poultry, or any boiled +fresh meat.</p> <br> + +<p><a name="BROWN_ONION_SAUCE."></a><b>BROWN ONION SAUCE.</b></p> + +<p>Slice some large mild Spanish onions. Cover them with butter, and set +them over a slow fire to brown. Then add salt and cayenne pepper to your +taste, and some good brown gravy of roast meat, poultry or game, +thickened with a bit of butter rolled in flour that has first been +browned by holding it in a hot pan or shovel over the fire. Give it a +boil, skim it well, and just before you take it off, stir in a half +glass of port or claret, and the same quantity of mushroom catchup.</p> + +<p>Use this sauce for roasted poultry, game, or meat.</p> <br> + +<p><a name="MUSHROOM_SAUCE."></a><b>MUSHROOM SAUCE.</b></p> + +<p>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 taking off the cover of the pan to stir them.</p> + +<p>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.</p> + +<p>This sauce may be served up with poultry, game, or beef-steaks.</p> + +<p>In gathering mushrooms take only those that are of a dull pearl +colour on the outside, and that have the under part tinged with +pale pink.</p> + +<p>Boil an onion with them. If there is a poisonous one among them, the +onion will turn black. Then throw away the whole.</p> <br> + +<p><a name="EGG_SAUCE."></a><b>EGG SAUCE.</b></p> + +<p>Boil four eggs a quarter of an hour. Dip them into cold water to +prevent their looking blue. Peel off the shell. Chop the yolks of all, +and the whites of two, and stir them into melted butter. Serve this +sauce with boiled poultry or fish.</p> <br> + +<p><a name="BREAD_SAUCE."></a><b>BREAD SAUCE.</b></p> + +<p>Put some grated crumbs of stale bread into a sauce-pan, and pour over +them some of the liquor in which poultry or fresh meat has been boiled. +Add some plums or dried currants that have been picked and washed. +Having simmered them till the bread is quite soft, and the currants well +plumped, add melted butter or cream.</p> + +<p>This sauce is for a roast pig.</p> <br> + +<p><a name="MINT_SAUCE."></a><b>MINT SAUCE.</b></p> + +<p>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.</p> + +<p>It is only eaten in the spring with roast lamb. Send it to table in a +sauce-tureen.</p> <br> + +<p><a name="CAPER_SAUCE."></a><b>CAPER SAUCE.</b></p> + +<p>Take two large table-spoonfuls of capers and a little vinegar. Stir +them for some time into half a pint of thick melted butter.</p> + +<p>This sauce is for boiled mutton.</p> + +<p>If you happen to have no capers, pickled cucumber chopped fine, or +the pickled pods of radish seeds, may be stirred into the butter as a +tolerable substitute.</p> <br> + +<p><a name="PARSLEY_SAUCE."></a><b>PARSLEY SAUCE.</b></p> + +<p>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. Hare ready some melted butter, and stir in +the parsley. Allow two small table-spoonfuls of leaves to half a pint of +butter.</p> + +<p>Serve it up with boiled fowls, rock-fish, sea-bass, and other boiled +fresh fish.. Also with knuckle of veal, and with calf's head boiled +plain.</p> <br> + +<p><a name="APPLE_SAUCE."></a><b>APPLE SAUCE.</b></p> + +<p>Pare, core, and slice some fine apples. Put them into a sauce-pan +with just sufficient water to keep them from burning, and some grated +lemon-peel. Stew them till quite soft and tender. Then mash them to a +paste, and make them very sweet with brown sugar, adding a small piece +of butter and some nutmeg.</p> + +<p>Apple sauce is eaten with roast pork, roast goose and roast +ducks.</p> + +<p>Be careful not to have it thin and watery.</p> <br> + +<p><a name="CRANBERRY_SAUCE."></a><b>CRANBERRY SAUCE.</b></p> + +<p>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. Just before you take +them from the fire, stir in a pound of brown sugar.</p> + +<p>When they are thoroughly done, put them into a deep dish, and set +them away to get cold.</p> + +<p>You may strain the pulp through a cullender or sieve into a mould, +and when it is in a firm shape send it to table on a glass dish. Taste +it when it is cold, and if not sweet enough, add more sugar. Cranberries +require more sugar than any other fruit, except plums.</p> + +<p>Cranberry sauce is eaten with roast turkey, roast fowls, and roast +ducks.</p> <br> + +<p><a name="PEACH_SAUCE."></a><b>PEACH SAUCE.</b></p> + +<p>Take a quart of dried peaches, (those are richest and best that are +dried with the skins on,) and soak them in cold water till they are +tender. Then drain them, and put them into a covered pan with a very +little water. Set them on coals, and simmer them till they are entirely +dissolved. Then mash them with brown sugar, and send them to table cold +to eat with roast meat, game or poultry.</p> <br> + +<p><a name="WINE_SAUCE."></a><b>WINE SAUCE.</b></p> + +<p>Have ready some rich thick melted or drawn butter, and the moment you +take it from the fire, stir in two large glasses of white wine, two +table-spoonfuls of powdered white sugar, and a powdered nutmeg. Serve it +up with plum pudding, or any sort of boiled pudding that is made of a +batter.</p> <br> + +<p><a name="COLD_SWEET_SAUCE."></a><b>COLD SWEET SAUCE.</b></p> + +<p>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 a few drops of essence of lemon. Send it to +table in a small deep plate with a tea-spoon in it.</p> + +<p>Eat it with batter pudding, bread pudding, Indian pudding, &c. +whether baked or boiled. Also with boiled apple pudding or dumplings, +and with fritters and pancakes.</p> <br> + +<p><a name="CREAM_SAUCE."></a><b>CREAM SAUCE.</b></p> + +<p>Boil a pint and a half of rich cream with four table-spoonfuls of +powdered sugar, some pieces of cinnamon, and a dozen bitter almonds or +peach kernels slightly broken up, or a dozen fresh peach leaves. As soon +as it has boiled up, take it off the fire and strain it. If it is to be +eaten with boiled pudding or with dumplings send it to table hot, but +let it get quite cold if you intend it as an accompaniment to fruit pies +or tarts.</p> <br> + +<p><a name="OYSTER_SAUCE."></a><b>OYSTER SAUCE.</b></p> + +<p>Take a pint of oysters, and save out a little of their liquid. Put +them with their remaining liquor, and some mace and nutmegs, into a +covered sauce-pan, and simmer them on hot coals about eight minutes. +Then drain them.</p> + +<p>Having prepared in another sauce-pan some drawn or melted butter, +(mixed with oyster liquor instead of water,) pour it into a sauce-boat, +add the oysters to it, and serve it up with boiled poultry or with +boiled fresh fish.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="STORE_FISH_SAUCES."></a>STORE FISH SAUCES.</h2> <br> + +<p><b>GENERAL REMARKS.</b></p> + +<p>Store fish sauces if properly made will keep for many months. They +may be brought to table in fish castors, but a customary mode is to send +them round in the small black bottles in which they have been originally +deposited. They are in great variety, and may be purchased of the +grocers that sell oil, pickles, anchovies, &c. In making them at +home, the few following receipts may be found useful.</p> + +<p>The usual way of eating these sauces is to pour a little on your +plate, and mix it with the melted butter. They give flavour to fish that +would otherwise be insipid, and are in general use at genteel +tables.</p> + +<p>Two table-spoonfuls of any of these sauces may be added to the melted +butter a minute before you take it from the fire. But if brought to +table in bottles, the company can use it or omit it as they +please.</p> <br> + +<p><a name="SCOTCH_SAUCE."></a><b>SCOTCH SAUCE.</b></p> + +<p>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.</p> + +<p>Strain the liquor through a sieve, and when quite cold put it away +for use in small bottles; the corks dipped in melted rosin, and +well-secured by pieces of leather tied closely over them. Fill each +bottle quite full, as it will keep the better for leaving no +vacancy.</p> + +<p>This sauce will give a fine flavour to melted butter.</p> <br> + +<p><a name="QUIN'S_SAUCE."></a><b>QUIN'S SAUCE.</b></p> + +<p>Pound in a mortar six large anchovies, moistening them with their own +pickle. Then chop and pound six small onions. Mix them with a little +black pepper and a little cayenne, half a glass of soy, four glasses of +mushroom catchup, two glasses of claret, and two of black walnut pickle. +Put the mixture into a small sauce-pan or earthen pipkin, and let it +simmer slowly till all the bones of the anchovies are dissolved. Strain +it, and when cold, bottle it for use; dipping the cork in melted rosin, +and tying leather over it. Fill the bottles quite full.</p> <br> + +<p><a name="KITCHINER'S_FISH_SAUCE."></a><b>KITCHINER'S FISH +SAUCE.</b></p> + +<p>Mix together a pint of claret, a pint of mushroom catchup, and half a +pint of walnut pickle, four ounces of pounded anchovy, an ounce of fresh +lemon-peel pared thin, and the same quantity of shalot or small onion. +Also an ounce of scraped horseradish, half an ounce of black pepper, and +half an ounce of allspice mixed, and the same quantity of cayenne and +celery-seed. Infuse these ingredients in a wide-mouthed bottle (closely +stopped) for a fortnight, shaking the mixture every day. Then strain and +bottle it for use. Put it up in small bottles, filling them quite +full.</p> <br> + +<p><a name="HARVEY'S_SAUCE."></a><b>HARVEY'S SAUCE.</b></p> + +<p>Dissolve six anchovies in a pint of strong vinegar, and then add to +them three table-spoonfuls of India soy, and three table-spoonfuls of +mushroom catchup, two heads of garlic bruised small, and a quarter of an +ounce of cayenne. Add sufficient cochineal powder to colour the mixture +red. Let all these ingredients infuse in the vinegar for a fortnight, +shaking it every day, and then strain and bottle it for use. Let the +bottles be small, and cover the corks with leather.</p> <br> + +<p><a name="GENERAL_SAUCE."></a><b>GENERAL SAUCE.</b></p> + +<p>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 vinegar, the juice of two lemons, and +a pint of Madeira. Put the whole of these ingredients together in a +stone jar, very closely covered. Let it stand all night over embers by +the side of the fire. In the morning pour off the liquid quickly and +carefully from the lees or settlings, strain it and put it into small +bottles, dipping the corks in melted rosin.</p> + +<p>This sauce is intended to flavour melted butter or gravy, for every +sort of fish and meat.</p> <br> + +<p><a name="PINK_SAUCE."></a><b>PINK SAUCE.</b></p> + +<p>Mix together half a pint of port wine, half a pint of strong vinegar, +the juice and grated peel of two large lemons, a quarter of an ounce of +cayenne, a dozen blades of mace, and a quarter of an ounce of powdered +cochineal. Let it infuse a fortnight, stirring it several times a day. +Then boil it ten minutes, strain it, and bottle it for use.</p> + +<p>Eat it with any sort of fish or game. It will give a fine pink tinge +to melted butter.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="CATCHUPS."></a>CATCHUPS.</h2> <br> + +<p><a name="LOBSTER_CATCHUP."></a><b>LOBSTER CATCHUP.</b></p> + +<p>This catchup, warmed in melted butter, is an excellent substitute for +fresh lobster sauce at seasons when the fish cannot he procured, as, if +properly made, it will keep a year.</p> + +<p>Take a fine lobster that weighs about three pounds. Put it into +boiling water, and cook it thoroughly. When it is cold break it up, and +extract all the flesh from the shell. Pound the red part or coral in a +marble mortar, and when it is well bruised, add the white meat by +degrees, and pound that also; seasoning it with a tea-spoonful of +cayenne, and moistening it gradually with sherry wine. When it is beaten +to a smooth paste, mix it well with the remainder of the bottle of +sherry. Put it into wide-mouthed bottles, and on the top of each lay a +dessert-spoonful of whole pepper. Dip the corks in melted rosin, and +secure them well by tying leather over them.</p> + +<p>In using this catchup allow four table-spoonfuls to a common-sized +sauce-boat of melted butter. Put in the catchup at the last, and hold it +over the fire just long enough to be thoroughly heated.</p> <br> + +<p><a name="ANCHOVY_CATCHUP."></a><b>ANCHOVY CATCHUP.</b></p> + +<p>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 red wine, a quart of white wine, a pint of water and half a pint of +anchovy liquor. Put the other ingredients into the liquid, and boil it +slowly till reduced to a quart. Then strain it, and when cold put it +into small bottles, securing the corks with leather.</p> <br> + +<p><a name="OYSTER_CATCHUP."></a><b>OYSTER CATCHUP.</b></p> + +<p>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 salt-spoonful of pounded mace, and cayenne and +salt to your taste. Let it boil up for a few minutes, and then pass it +through a sieve into an earthen pan. When cold, put it into small +bottles, filling them quite full, as it will not keep so well if there +is a vacancy at the top. Dip the corks in melted rosin, and tie leather +over each.</p> <br> + +<p><a name="WALNUT_CATCHUP."></a><b>WALNUT CATCHUP.</b></p> + +<p>Take green walnuts that are young enough to be easily pierced through +with a large needle. Having pricked them all in several places, throw +them into an earthen pan with a large handful of salt, and barely +sufficient water to cover them. Break up and mash them with a +potato-beetle, or a rolling-pin. Keep them four days in the salt and +water, stirring and mashing them every day. The rinds will now be quite +soft. Then scald them with boiling-hot salt and water, and raising the +pan on the edge, let the walnut liquor flow away from the shells into +another pan. Put the shells into a mortar, and pound them with vinegar, +which will extract from them all the remaining juice.</p> + +<p>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.</p> <br> + +<p><a name="MUSHROOM_CATCHUP."></a><b>MUSHROOM CATCHUP.</b></p> + +<p>Take mushrooms that have been freshly gathered, and examine them +carefully to ascertain that they are of the right sort. Pick them +nicely, and wipe them clean, but do not wash them. Spread a layer of +them at the bottom of a deep earthen pan, and then sprinkle them well +with salt; then another layer of mushrooms, and another layer of salt, +and so on alternately. Throw a folded cloth over the jar, and set it by +the fire or in a very cool oven. Let it remain thus for twenty-four +hours, and then mash them well with your hands. Next squeeze and strain +them through a bag.</p> + +<p>To every quart of strained liquor add an ounce and a half of whole +black pepper, and boil it slowly in a covered vessel for half an hour. +Then add a quarter of an ounce of allspice, half an ounce of sliced +ginger, a few cloves, and three or four blades of mace. Boil it with the +spice fifteen minutes longer. When it is done, take it off, and let it +stand awhile to settle. Pour it carefully off from the sediment and put +it into small bottles, filling them to the top. Secure them well with +corks dipped in melted rosin, and leather caps tied over them.</p> + +<p>The longer catchup is boiled, the better it will keep. You may add +cayenne and nutmeg to the spices.</p> + +<p>The bottles should be quite small, as it soon spoils after being +opened.</p> <br> + +<p><a name="TOMATA_CATCHUP."></a><b>TOMATA CATCHUP.</b></p> + +<p>Gather the tomatas on a dry day, and when quite ripe. Peel them, and +cut them into quarters. Put them into a large earthen pan, and mash and +squeeze them till they are reduced to a pulp. Allowing half a pint of +fine salt to a hundred tomatas, put them into a preserving kettle, and +boil them gently with the salt for two hours, stirring them frequently +to prevent their burning. Then strain them through a fine sieve, +pressing them with the back of a silver spoon. Season them to your taste +with mace, cinnamon, nutmeg, ginger, and white or red pepper, all +powdered fine.</p> + +<p>Put the tomata again over the fire with the spices, and boil it +slowly till very thick, stirring it frequently.</p> + +<p>When cold, put it up in small bottles, secure the corks well, and it +will keep good a year or two.</p> <br> + +<p><a name="LEMON_CATCHUP."></a><b>LEMON CATCHUP.</b></p> + +<p>Cut nine large lemons into thin slices, and take out the seeds. +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 three +ounces of fine salt. Add a quart of the best vinegar.</p> + +<p>Boil the whole twenty minutes. Then put it warm into a jar, and let +it stand three weeks closely covered. Stir it up daily.</p> + +<p>Then strain it through a sieve, and put it up in small bottles to +flavour fish and other sauces. This is sometimes called lemon +pickle.</p> + +<p>These vinegars will be found very useful, at times when the articles +with which they are flavoured cannot be conveniently procured. Care +should be taken to have the bottles that contain them accurately +labelled, very tightly corked, and kept in a dry place. The vinegar used +for these purposes should be of the very best sort.</p> <br> + +<p><a name="TARRAGON_VINEGAR."></a><b>TARRAGON VINEGAR.</b></p> + +<p>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 through a flannel bag. Pour it through a funnel +into half-pint bottles, and cork them well.</p> <br> + +<p><a name="SWEET_BASIL_VINEGAR."></a><b>SWEET BASIL VINEGAR.</b></p> + +<p>Is made precisely in the same manner; also those of green mint, and +sweet marjoram.</p> <br> + +<p><a name="CELERY_VINEGAR."></a><b>CELERY VINEGAR.</b></p> + +<p>Pound two ounces of celery seed in a mortar, and steep it for a +fortnight in a quart of vinegar. Then strain and bottle it.</p> <br> + +<p><a name="BURNET_VINEGAR."></a><b>BURNET VINEGAR.</b></p> + +<p>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.</p> <br> + +<p><a name="HORSERADISH_VINEGAR."></a><b>HORSERADISH VINEGAR.</b></p> + +<p>Make a quart of the best vinegar boiling hot, and pour it on four +ounces of scraped horseradish. Let it stand a week, then strain it off, +renew the horseradish, adding the same vinegar cold, and let it infuse a +week longer, straining it again at the last.</p> <br> + +<p><a name="SHALOT_VINEGAR."></a><b>SHALOT VINEGAR.</b></p> + +<p>Peel and chop fine four ounces of shalots, or small button onions. +Pour on them a quart of the best vinegar, and let them steep a +fortnight; then strain and bottle it.</p> + +<p>Make garlic vinegar in the same manner; using but two ounces of +garlic to a quart of vinegar. Two or three drops will be sufficient to +impart a garlic taste to a pint of gravy or sauce. More will be +offensive. The cook should be cautioned to use it very sparingly, as to +many persons it is extremely disagreeable.</p> <br> + +<p><a name="CHILLI_VINEGAR."></a><b>CHILLI VINEGAR.</b></p> + +<p>Take a hundred red chillies or capsicums, fresh gathered; cut them +into small pieces and infuse them for a fortnight in a quart of the best +vinegar, shaking the bottle every day. Then strain it.</p> <br> + +<p><a name="RASPBERRY_VINEGAR."></a><b>RASPBERRY VINEGAR.</b></p> + +<p>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.</p> + +<p>Raspberry vinegar mixed with water is a pleasant and cooling beverage +in warm weather; also in fevers.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="MUSTARD_AND_PEPPER."></a>MUSTARD AND PEPPER.</h2> <br> + +<p><a name="COMMON_MUSTARD"></a><b>COMMON MUSTARD</b></p> + +<p>Is best when fresh made. Take good flour of mustard; put it in a +plate, add to it a little salt, and mix it by degrees with boiling water +to the usual consistence, rubbing it for a long time with a broad-bladed +knife or a wooden spoon. It should be perfectly smooth. The less that is +made at a time the better it will be. If you wish it very mild, use +sugar instead of salt, and boiling milk instead of water.</p> <br> + +<p><a name="KEEPING_MUSTARD."></a><b>KEEPING MUSTARD.</b></p> + +<p>Dissolve three ounces of salt in a quart of boiling vinegar, and pour +it hot upon two ounces of scraped horseradish. Cover the jar closely and +let it stand twenty-four hours. Strain it and then mix it by degrees +with the best flour of mustard. Make it of the usual thickness, and beat +it till quite smooth. Then put it into wide-mouthed bottles and stop it +closely.</p> <br> + +<p><a name="FRENCH_MUSTARD."></a><b>FRENCH MUSTARD.</b></p> + +<p>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. Pour on by degrees sufficient +vinegar (tarragon vinegar is best) to dilute it to the proper +consistence. It will probably require about four wine-glassfuls or half +a pint. Mix it well, using for the purpose a wooden spoon. When done, +put it into a wide-mouthed bottle or into little white jars. Cork it +very closely, and keep it in a dry place. It will not be fit for use in +less than two days.</p> + +<p>This (used as the common mustard) is a very agreeable condiment for +beef or mutton.</p> <br> + +<p><a name="TO_MAKE_CAYENNE_PEPPER."></a><b>TO MAKE CAYENNE +PEPPER.</b></p> + +<p>Take ripe chillies and dry them a whole day before the fire, turning +them frequently. When quite dry, trim off the stalks and pound the pods +in a mortar till they become a fine powder, mixing in about one sixth of +their weight in salt. Or you may grind them in a very fine mill. While +pounding the chillies, wear glasses to save your eyes from being +incommoded by them. Put the powder into small bottles, and secure the +corks closely.</p> <br> + +<p><a name="KITCHEN_PEPPER."></a><b>KITCHEN PEPPER.</b></p> + +<p>Mix together two ounces of the best white ginger, an ounce of black +pepper, an ounce of white pepper, an ounce of cinnamon, an ounce of +nutmeg, and two dozen cloves. They must all be ground or pounded to a +fine powder, and thoroughly mixed. Keep the mixture in a bottle, +labelled, and well corked. It will be found useful in seasoning many +dishes; and being ready prepared will save much trouble.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="VEGETABLES"></a>VEGETABLES</h2> <br> + +<p><b>GENERAL REMARKS.</b></p> + +<p>All vegetables should be well picked and washed. A very little salt +should always be thrown into the water in which they are boiled. A +steady regular fire should be kept up, and they should never for a +moment be allowed to stop boiling or simmering till they are thoroughly +done. Every sort of vegetable should be cooked till tender, as if the +least hard or under-done they are both unpalatable and unwholesome. The +practice of putting pearl-ash in the pot to improve the colour of green +vegetables should be strictly forbidden, as it destroys the flavour, and +either renders them flat and insipid, or communicates a very +disagreeable taste of its own.</p> + +<p>Every sort of culinary vegetable is infinitely best when fresh from +the garden, and gathered as short a time as possible before it is +cooked. They should all be laid in a pan of cold water for a while +previous to boiling.</p> + +<p>When done, they should be carefully drained before they go to table, +or they will be washy all through, and leave puddles of discoloured +water in the bottoms of the dishes, to the disgust of the company and +the discredit of the cook.</p> <br> + +<p><a name="TO_BOIL_POTATOES."></a><b>TO BOIL POTATOES.</b></p> + +<p>Potatoes that are boiled together, should be as nearly as possible of +the same size. Wash, but do not pare them. Put them into a pot with +water enough to cover them about an inch, and do not put on the pot lid. +When the water is very near boiling, pour it off, and replace it with +the same quantity of cold water, into which throw a good portion of +salt. The cold water sends the heat from the surface to the heart, and +makes the potatoes mealy. Potatoes of a moderate size will require about +half an hour boiling; large ones an hour. Try them with a fork. When +done, pour off the water, cover the pot with a folded napkin, or +flannel, and let them stand by the fire about a quarter of an hour +to dry.</p> + +<p>Peel them and send them to table.</p> + +<p>Potatoes should not be 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.</p> + +<p>When the skins crack in boiling, it is no proof that they are done, +as too much fire under the pot will cause the skins of some potatoes to +break while the inside is hard.</p> + +<p>After March, when potatoes are old, it is best to pare them before +boiling and to cut out all the blemishes. It is then better to mash them +always before they are sent to table. Mash them when quite hot, using a +potato-beetle for the purpose; add to them a piece of fresh butter, and +a little salt, and, if convenient, some milk, which will greatly improve +them. You may score and brown them on the top.</p> + +<p>A very nice way of serving up potatoes is, after they are peeled, to +pour over them some hot cream in which a very little butter has been +melted, and sprinkle them with pepper. This is frequently done in +country houses where cream is plenty. New potatoes (as they are called +when quite young) require no peeling, but should be well washed and +brushed before they are boiled.</p> <br> + +<p><a name="FRIED_POTATOES."></a><b>FRIED POTATOES.</b></p> + +<p>Take cold potatoes that have been boiled, grate them, make them into +flat cakes, and fry them in butter. They are nice at breakfast. You may +mix some beaten yolk of egg with them.</p> + +<p>Cold potatoes may be fried in slices or quarters, or broiled on a +gridiron.</p> + +<p>Raw potatoes, when fried, are generally hard, tough, and strong.</p> +<br> + +<p><a name="POTATO_SNOW."></a><b>POTATO SNOW.</b></p> + +<p>For this purpose use potatoes that are very white, mealy, and smooth. +Boil them very carefully, and when they are done, peel them, pour off +the water, and set them on a trivet before the fire till they are quite +dry and powdery. Then rub them through a coarse wire sieve into the dish +on which they are to go to table. Do not disturb the heap of potatoes +before it is served up, or the flakes will fall and it will flatten. +This preparation looks well; but many think that it renders the potato +insipid.</p> <br> + +<p><a name="ROASTED_POTATOES."></a><b>ROASTED POTATOES.</b></p> + +<p>Take large fine potatoes; wash and dry them, and either lay them on +the hearth and keep them buried in hot wood ashes, or bake them slowly +in a Dutch oven. They will not be done in less than two hours. It will +save time to half-boil them before they are roasted. Send them to table +with the skins on, and eat them with cold butter and salt. They are +introduced with cold meat at supper.</p> + +<p>Potatoes keep best buried in sand or earth. They should never be +wetted till they are washed for cooking. If you have them in the cellar, +see that they are well covered with matting or old carpet, as the frost +injures them greatly.</p> <br> + +<p><a name="SWEET_POTATOES_BOILED."></a><b>SWEET POTATOES BOILED.</b></p> + +<p>If among your sweet potatoes there should he 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.</p> <br> + +<p><a name="FRIED_SWEET_POTATOES."></a><b>FRIED SWEET POTATOES.</b></p> + +<p>Choose them of the largest size. Half boil them, and then having +taken off the skins, cut the potatoes in slices, and fry them in butter, +or in nice dripping.</p> + +<p>Sweet potatoes are very good stewed with fresh pork, veal, or +beef.</p> + +<p>The best way to keep them through the cold weather, is to bury them +in earth or sand; otherwise they will be scarcely eatable after +October.</p> <br> + +<p><a name="CABBAGE."></a><b>CABBAGE.</b></p> + +<p>All vegetables of the cabbage kind should be carefully washed, and +examined in case of insects lurking among the leaves. To prepare a +cabbage for boiling, remove the outer leaves, and pare and trim the +stalk, cutting it close and short. If the cabbage is large, quarter it; +if small, cut it in half; and let it stand for a while in a deep part 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.</p> + +<p>A young cabbage will boil in an hour or an hour and a half.</p> <br> + +<p><a name="CALE-CANNON."></a><b>CALE-CANNON.</b></p> + +<p>Boil separately some potatoes and cabbage. When done, drain and +squeeze the cabbage, and chop or mince it very small. Mash the potatoes, +and mix them gradually but thoroughly with the chopped cabbage, adding +butter, pepper and salt. There should be twice as much potato as +cabbage.</p> + +<p>Cale-cannon is eaten with corned beef, boiled pork, or bacon.</p> + +<p>Cabbages may be kept good all winter by burying them in a hole dug in +the ground.</p> <br> + +<p><a name="CAULIFLOWER"></a><b>CAULIFLOWER</b></p> + +<p>Remove the green leaves that surround the head or white part, and +peel off the outside skin of the small piece of stalk that is left on. +Cut the cauliflower in four, and lay it for an hour in a pan of cold +water. Then tie it together before it goes into the pot. Put it into +boiling water and simmer it till the stalk is thoroughly tender, keeping +it well covered with water, and carefully removing the scum. It will +take about two hours.</p> + +<p>Take it up as soon as it is done; remaining in the water will +discolour it. Drain it well, and send it to table with melted +butter.</p> + +<p>It will be much whiter if put on in boiling milk and water.</p> <br> + +<p><a name="BROCOLI."></a><b>BROCOLI.</b></p> + +<p>Prepare brocoli for boiling in the same manner as cauliflower, +leaving the stalks rather longer, and splitting the head in half only. +Tie it together again, before it goes into the pot. Put it on in hot +water, and let it simmer till the stalk is perfectly tender.</p> + +<p>As soon as it is done take it out of the water and drain it. Send +melted butter to table with it.</p> <br> + +<p><a name="SPINACH."></a><b>SPINACH.</b></p> + +<p>Spinach requires close examination and picking, as insects are +frequently found among it, and it is often gritty. Wash it through three +or four waters. Then drain it, and put it on in boiling water. Ten +minutes is generally sufficient time to boil spinach. Be careful to +remove the scum. When it is quite tender, take it up, and drain and +squeeze it well. Chop it fine, and put it into a sauce-pan with a piece +of butter and a little pepper and salt. Set it on hot coals, and let it +stew five minutes, stirring it all the time.</p> <br> + +<p><a name="SPINACH_AND_EGGS."></a><b>SPINACH AND EGGS.</b></p> + +<p>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 firstly seasoned with pepper and salt and a little butter, and +must be sent to table hot.</p> <br> + +<p><a name="TURNIPS."></a><b>TURNIPS.</b></p> + +<p>Take off a thick paring from the outside, and boil the turnips gently +for an hour and a half. Try them with a fork, and when quite tender, +take them up, drain them on a sieve, and either send them to table whole +with melted butter, or mash them in a cullender, (pressing and squeezing +them well;) season with a little pepper and salt, and mix with them a +very small quantity of butter. Setting in the sun after they are cooked, +or on a part of the table upon which the sun may happen to shine, will +give to turnips a singularly unpleasant taste, and should therefore he +avoided.</p> + +<p>When turnips are very young, it is customary to serve them up with +about two inches of the green top left on them.</p> + +<p>If stewed with meat, they should be sliced or quartered.</p> + +<p>Mutton, either boiled or roasted, should always be accompanied by +turnips.</p> <br> + +<p><a name="CARROTS."></a><b>CARROTS.</b></p> + +<p>Wash and scrape them well. If large cut them into two three, or four +pieces. Put them into boiling water with a little salt in it. Full grown +carrots will require three hours' boiling; smaller ones two hours, and +young ones an hour. Try them with a fork, and when they are tender +throughout, take them up and dry them in a cloth. Divide them in pieces +and split them, or cut them into slices.</p> + +<p>Eat them with melted butter. They should accompany boiled beef or +mutton.</p> <br> + +<p><a name="PARSNIPS."></a><b>PARSNIPS.</b></p> + +<p>Wash, scrape and split them. Put them into a pot of boiling water; +add a little salt, and boil them till quite tender, which will be in +from two to three hours, according to their size. Dry them in a cloth +when done, and pour melted butter over them in the dish. Serve them up +with any sort of boiled meat, or with salt cod.</p> + +<p>Parsnips are very good baked or stewed with meat.</p> <br> + +<p><a name="RUSSIAN_OR_SWEDISH_TURNIPS"></a><b>RUSSIAN OR SWEDISH +TURNIPS</b></p> + +<p>This turnip (the Ruta Baga) is very large and of a reddish yellow +colour; they are generally much liked. Take off a thick paring, cut the +turnips into large pieces, or thick slices, and lay them awhile in cold +water. Then boil them gently about two hours, or till they are quite +soft. When done, drain, squeeze and mash them, and season them with +pepper and salt, and a very little butter. Take care not to set them in +a part of the table where the sun comes, as it will spoil the taste.</p> + +<p>Russian turnips should always be mashed.</p> <br> + +<p><a name="SQUASHES_OR_CYMLINGS."></a><b>SQUASHES OR CYMLINGS.</b></p> + +<p>The green or summer squash is best when the outside is beginning to +turn yellow, as it is then less watery and insipid than when younger. +Wash them, cut them into pieces, and take out the seeds. Boil them about +three quarters of an hour, or till quits tender. When done, drain and +squeeze them well till you have pressed out all the water; mash them +with a little butter, pepper and salt. Then put the squash thus prepared +into a stew-pan, set it on hot coals, and stir it very frequently till +it becomes dry. Take care not to let it burn.</p> <br> + +<p><a name="WINTER_SQUASH,_OR_CASHAW."></a><b>WINTER SQUASH, OR +CASHAW.</b></p> + +<p>This is much finer than the summer squash. It is fit to eat in +August, and, in a dry warm place, can be kept well all winter. The +colour is a very bright yellow. Pare it, take out the seeds, cut it in +pieces, and stew it slowly till quite soft, in a very little water. +Afterwards drain, squeeze, and press it well, and mash it with a very +little butter, pepper and salt.</p> <br> + +<p><a name="PUMPKIN."></a><b>PUMPKIN.</b></p> + +<p>Deep coloured pumpkins are generally the best. In a dry warm place +they can be kept perfectly good all winter. When you prepare to stew a +pumpkin, cut it in half and take out all the seeds. Then cut it in thick +slices, and pare them. Put it into a pot with a very little water, and +stew it gently for an hour, or till soft enough to mash. Then take it +out, drain, and squeeze it till it is as dry as you can get it.</p> + +<p>Afterwards mash it, adding a little pepper and salt, and a very +little butter.</p> + +<p>Pumpkin is frequently stewed with fresh beef or fresh pork.</p> + +<p>The water in which pumpkin has been boiled, is said to be very good +to mix bread with, it having a tendency to improve it in sweetness and +to keep it moist.</p> <br> + +<p><a name="HOMINY."></a><b>HOMINY.</b></p> + +<p>Wash the hominy very clean through three or four waters. Then put it +into a pot (allowing two quarts of water to one quart of hominy) and +boil it slowly five hours. When done, take it up, and drain the liquid +from it through a cullender. Put the hominy into a deep dish, and stir +into it a small piece of fresh butter.</p> + +<p>The small grained hominy is boiled in rather less water, and +generally eaten with butter and sugar.</p> <br> + +<p><a name="INDIAN CORN."></a><b>INDIAN CORN.</b></p> + +<p>Corn for boiling should be full grown but young and tender. When the +grains become yellow it is too old. Strip it of the outside leaves and +the silk, but let the inner leaves remain, as they will keep in the +sweetness. Put it into a large pot with plenty of water, and boil it +rather fast for three hours or more. When done, drain off the water, and +remove the leaves.</p> + +<p>You may either lay the ears on a large flat dish and send them to +table whole, or broken in half; or you may cut all the com off the cob, +and serve it up in a deep dish, mixed with butter, pepper and +salt.</p> <br> + +<p><a name="MOCK_OYSTERS_OF_CORN."></a><b>MOCK OYSTERS OF CORN.</b></p> + +<p>Take a dozen and a half ears of large young corn, and grate all the +grains off the cob as fine as possible. Mix with the grated corn three +large table-spoonfuls of sifted flour, the yolks of six eggs well +beaten. Let all be well incorporated by hard beating.</p> + +<p>Have ready in a frying-pan an equal proportion of lard and fresh +butter. Hold it over the fire till it is boiling hot, and then put in +portions of the mixture as nearly as possible in shape and size like +fried oysters. Fry them brown, and send them to table hot. They should +be near an inch thick.</p> + +<p>This is an excellent relish at breakfast, and may be introduced as a +side dish at dinner. In taste it has a singular resemblance to fried +oysters. The corn must be young.</p> <br> + +<p><a name="STEWED_EGG_PLANT."></a><b>STEWED EGG PLANT.</b></p> + +<p>The purple egg plants are better than the white ones. Put them whole +into a pot with plenty of water, and simmer them till quite tender. Then +take them out, drain them, and (having peeled off the skins) cut them +up, and mash them smooth in a deep dish. Mix with them some grated +bread, some powdered sweet marjoram, and a large piece of butter, adding +a few pounded cloves. Grate a layer of bread over the top, and put the +dish into the oven and brown it. You must send it to table in the +same dish.</p> + +<p>Eggplant is sometimes eaten at dinner, but generally at +breakfast.</p> <br> + +<p><a name="TO_FRY_EGG_PLANT."></a><b>TO FRY EGG PLANT.</b></p> + +<p>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 batter mixed, and +make it boil. Then dip each slice of egg plant first in the egg, and +then in the crumbs, till both sides are well covered; and fry them +brown, taking care to have them done all through, as the least rawness +renders them very unpalatable.</p> <br> + +<p><a name="STUFFED_EGG_PLANTS."></a><b>STUFFED EGG PLANTS.</b></p> + +<p>Parboil them to take off their bitterness. Then slit each one down +the side, and extract the seeds. Have ready a stuffing made of grated +bread-crumbs, butter, minced sweet herbs, salt, pepper, nutmeg, and +beaten yolk of egg. Fill with it the cavity from whence you took the +seeds, and bake the egg plants in a Dutch oven. Serve them up with a +made gravy poured into the dish.</p> <br> + +<p><a name="FRIED_CUCUMBERS."></a><b>FRIED CUCUMBERS.</b></p> + +<p>Having pared your cucumbers, cut them lengthways into pieces about as +thick as a dollar. Then dry them in a cloth. Season them with pepper and +salt, and sprinkle them thick with flour. Melt some butter in a +frying-pan, and when it boils, put in the slices of cucumber, and fry +them of a light brown. Send them to table hot.</p> + +<p>They make a breakfast dish..</p> <br> + +<p><a name="TO_DRESS_CUCUMBERS_RAW."></a><b>TO DRESS CUCUMBERS +RAW.</b></p> + +<p>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.</p> <br> + +<p><a name="SALSIFY."></a><b>SALSIFY.</b></p> + +<p>Having scraped the salsify roots, and washed them in cold water, +parboil them. Then take them out, drain them, cut them into large pieces +and fry them in butter.</p> + +<p>Salsify is frequently stewed slowly till quite tender, and then +served up with melted butter. Or it may be first boiled, then grated, +and made into cakes to be fried in butter.</p> + +<p>Salsify must not be left exposed to the air, or it will turn +blackish.</p> <br> + +<p><a name="ARTICHOKES."></a><b>ARTICHOKES.</b></p> + +<p>Strip off the coarse outer leaves, and cut off the stalks close to +the bottom. Wash the artichokes well, and let them lie two or three +hours in cold water. Put them with their heads downward into a pot of +boiling water, keeping them down by a plate floated over them. They must +boil steadily from two to three hours; take care to replenish the pot +with additional boiling water as it is wanted. When they are tender all +through, drain them, and serve them up with melted butter.</p> <br> + +<p><a name="BEETS."></a><b>BEETS.</b></p> + +<p>Wash the beets, but do not scrape or cut them while they are raw; for +if a knife enters them before they are boiled they will lose their +colour. Boil them from two to three hours, according to their size. When +they are tender all through, take them up, and scrape off all the +outside. If they are young beets they are best split down and cut into +long pieces, seasoned with pepper, and sent to table with melted butter. +Otherwise you may slice them thin, after they are quite cold, and pour +vinegar over them.</p> <br> + +<p><a name="TO_STEW_BEETS."></a><b>TO STEW BEETS.</b></p> + +<p>Boil them first, and then scrape and slice them. Put them into a +stew-pan with a piece of butter rolled in flour, some boiled onion and +parsley chopped fine, and a little vinegar, salt and pepper. Set the pan +on hot coals, and let the beets stew for a quarter of an hour.</p> <br> + +<p><a name="TO_BOIL_GREEN_OR_FRENCH_BEANS."></a><b>TO BOIL GREEN OR FRENCH +BEANS.</b></p> + +<p>These beans should be young, tender, and fresh gathered. Remove the +strings with a knife, and take off both ends of the bean. Then cut them +in two or three pieces only; for if split or cut very small, they become +watery and lose much of their taste. They look best when cut slanting. +As you cut them, throw them into a pan of cold water, and let them lay +awhile. Boil them an hour and a half. They must be perfectly tender +before you take them up. Then drain and press them well, season them +with pepper, and mix into them a piece of butter.</p> <br> + +<p><a name="SCARLET_BEANS."></a><b>SCARLET BEANS.</b></p> + +<p>It is not generally known that the pod of the scarlet bean, if green +and young, is extremely nice when cut into three or four pieces and +boiled. They will require near two hours, and must be drained well, and +mixed as before mentioned with butter and pepper. If gathered at the +proper time, when the seed is just perceptible, they are superior to any +of the common beans.</p> <br> + +<p><a name="LIMA_BEANS."></a><b>LIMA BEANS.</b></p> + +<p>These are generally considered the finest of all beans, and should be +gathered young. Shell them, lay them in a pan of cold water, and then +boil them about two hours, or till they are quite soft. Drain them well, +and add to them some butter and a little pepper.</p> + +<p>They are destroyed by the first frost, but can be kept during the +winter, by gathering them on a dry day when full grown but not the least +hard, and putting them in their pods into a keg. Throw some salt into +the bottom of the keg, and cover it with a layer of the bean-pods; then +add more salt, and then another layer of beans, till the keg is full. +Press them down with a heavy weight, cover the keg closely, and keep it +in a cool dry place. Before you use them, soak the pods all night in +cold water; the next day shell them, and soak the beans till you are +ready to boil them.</p> <br> + +<p><a name="DRIED_BEANS."></a><b>DRIED BEANS.</b></p> + +<p>Wash them and lay them in soak over night. Early in the morning put +them into a pot with plenty of water, and boil them slowly till dinner +time. They will require seven or eight hours to be sufficiently done. +Then take them off, put them into a sieve, and strain off the +liquid.</p> + +<p>Send the beans to table in a deep dish, seasoned with pepper, and +having a piece of butter mixed with them.</p> <br> + +<p><a name="GREEN_PEAS."></a><b>GREEN PEAS.</b></p> + +<p>Green peas are unfit for eating after they become hard and yellowish; +but they are better when nearly full grown than when very small and +young. They should be gathered as short a time as possible before they +are cooked, and laid in cold water as soon as they are shelled. They +will require about an hour to boil soft. When quite done, drain them, +mix with them a piece of butter, and add a little pepper.</p> + +<p>Peas may be greatly improved by boiling with them two or three lumps +of loaf-sugar, and a sprig of mint to be taken out before they are +dished. This is an English way of cooking green peas, and is to most +tastes a very good one.</p> <br> + +<p><a name="TO_BOIL_ONIONS."></a><b>TO BOIL ONIONS.</b></p> + +<p>Take off the tops and tails, and the thin outer skin; but no more +lest the onions should go to pieces. Lay them on the bottom of a pan +which is broad enough to contain them without piling one on another; +just cover them with water, and let them simmer slowly till they are +tender all through, but not till they break.</p> + +<p>Serve them up with melted butter.</p> <br> + +<p><a name="TO_ROAST_ONIONS."></a><b>TO ROAST ONIONS.</b></p> + +<p>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.</p> <br> + +<p><a name="TO_FRY_ONIONS."></a><b>TO FRY ONIONS.</b></p> + +<p>Peel, slice them, and fry them brown in butter or nice dripping.</p> + +<p>Onions should be kept in a very dry place, as dampness injures +them.</p> <br> + +<p><a name="TO_BOIL_ASPARAGUS."></a><b>TO BOIL ASPARAGUS.</b></p> + +<p>Large or full grown asparagus is the best. Before you begin to +prepare it for cooking, set on the fire a pot with plenty of water, and +sprinkle into it a handful of salt. Your asparagus should be all of the +same size. Scrape the stalks till they are perfectly nice and white; cut +them all of equal length, and short, so as to leave them but two or +three inches below the green part. To serve up asparagus with long +stalks is now becoming obsolete. As you scrape them, throw them into a +pan of cold water. Then tie them up in small bundles with bass or tape, +as twine will cut them to pieces. When the water is boiling fast, put in +the asparagus, and boil it an hour; if old it will require an hour and a +quarter. When it is nearly done boiling, toast a large slice of bread +sufficient to cover the dish (first cutting off the crust) and dip it +into the asparagus water in the pot. Lay it in a dish, and, having +drained the asparagus, place it on the toast with all the heads pointed +inwards towards the centre, and the stalks spreading outwards. Serve up +melted butter with it.</p> <br> + +<p><a name="SEA_KALE."></a><b>SEA KALE.</b></p> + +<p>Sea kale is prepared, boiled, and served up in the same manner as +asparagus.</p> <br> + +<p><a name="POKE."></a><b>POKE.</b></p> + +<p>The young stalks and leaves of the poke-berry plant when quite small +and first beginning to sprout up from the ground in the spring, are by +most persons considered very nice, and are frequently brought to market. +If the least too old they acquire a strong taste, and should not be +eaten, as they then become unwholesome. They are in a proper state when +the part of the stalk nearest to the ground is not thicker than small +asparagus. Scrape the stalks, (letting the leaves remain on them,) and +throw them into cold water. Then tie up the poke in bundles, put it into +a pot that has plenty of boiling water, and let it boil fast an hour at +least. Serve it up with or without toast, and send melted butter with, +it in a boat.</p> <br> + +<p><a name="STEWED_TOMATAS."></a><b>STEWED TOMATAS.</b></p> + +<p>Peel your tomatas, cut them in half and squeeze out the seeds. Then +put them into a stew-pan without any water, and add to them cayenne and +salt to your taste, (and if you choose,) a little minced onion, and some +powdered mace, Stew them slowly till they are first dissolved and then +dry.</p> <br> + +<p><a name="BAKED_TOMATAS"></a><b>BAKED TOMATAS</b></p> + +<p>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.</p> <br> + +<p><a name="MUSHROOMS."></a><b>MUSHROOMS.</b></p> + +<p>Good mushrooms are only found in clear open fields where the air is +pure and unconfined. Those that grow in low damp ground, or in shady +places, are always poisonous. Mushrooms of the proper sort generally +appear in August and September, after a heavy dew or a misty night. They +may be known by their being of a pale pink or salmon colour on the gills +or under side, while the top is of a dull pearl-coloured white; and by +their growing only in open places. When they are a day old, or a few +hours after they are gathered, the reddish colour changes to brown.</p> + +<p>The poisonous or false mushrooms are of various colours, sometimes of +a bright yellow or scarlet all over; sometimes entirely of a chalky +white stalk, top, and gills.</p> + +<p>It is easy to detect a bad mushroom if all are quite fresh; but after +being gathered a few hours the colours change, so that unpractised +persons frequently mistake them.</p> + +<p>It is said that if you boil an onion among mushrooms the onion will +turn of a bluish black when there is a bad one among them. Of course, +the whole should then be thrown into the fire. If in stirring mushrooms, +the colour of the silver spoon is changed, it is also most prudent to +destroy them all.</p> <br> + +<p><a name="TO_STEW_MUSHROOMS."></a><b>TO STEW MUSHROOMS.</b></p> + +<p>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.</p> + +<p>If you wish to have the full taste of the mushroom only, after +washing, trimming, and peeling them, put them into a stew-pan with a +little salt and no water. Set them on coals, and stew them slowly till +tender, adding nothing to them but a little butter rolled in flour, or +else a little cream. Be sure to keep the pan well covered.</p> <br> + +<p><a name="BROILED_MUSHROOMS."></a><b>BROILED MUSHROOMS.</b></p> + +<p>For this purpose take large mushrooms, and be careful to have them +freshly gathered. Peel them, score the under side, and cut off the +stems. Lay them one by one in an earthen pan, brushing them over with +sweet oil or oiled butter, and sprinkling each with a little pepper and +salt. Cover them closely, and let them set for about an hour and a half. +Then place them on a gridiron over clear hot coals, and broil them on +both sides.</p> + +<p>Make a gravy for them of their trimmings stewed in a very little +water, strained and thickened with a beaten egg stirred in just before +it goes to table.</p> <br> + +<p><a name="BOILED_RICE."></a><b>BOILED RICE.</b></p> + +<p>Pick your rice clean, and wash it in two cold waters, not draining +off the last water till you are ready to put the rice on the fire. +Prepare a sauce-pan of water with a little salt in it, and when it +boils, sprinkle in the rice. Boil it hard twenty minutes, keeping it +covered. Then take it from the fire, and pour off the water. Afterwards +set the sauce-pan in the chimney-corner with the lid off, while you are +dishing your dinner, to allow the rice to dry, and the grains to +separate.</p> + +<p>Rice, if properly boiled, should be soft and white, and every grain +ought to stand alone. If badly managed, it will, when brought to table, +be a grayish watery mass.</p> + +<p>In most southern families, rice, is boiled every day for the dinner +table, and eaten with the meat and poultry.</p> + +<p>The above is a Carolina receipt.</p> <br> + +<p><a name="TO_DRESS_LETTUCE_AS_SALAD."></a><b>TO DRESS LETTUCE AS +SALAD.</b></p> + +<p>Strip off the outer leaves, wash the lettuce, split it in half, and +lay it in cold water till dinner time. Then drain it and put it into a +salad dish. Have ready two eggs boiled hard, (which they will be in +twelve minutes,) and laid in a basin of cold water for five minutes to +prevent the whites from turning blue. Cut them in half, and lay them on +the lettuce.</p> + +<p>Put the yolks of the eggs on a large plate, and with a wooden spoon +mash them smooth, mixing with them a table-spoonful of water, and two +table-spoonfuls of sweet oil. Then add, by degrees, a salt-spoonful of +salt, a tea-spoonful of mustard, and a tea-spoonful of powdered +loaf-sugar. When these are all smoothly united, add very gradually three +table-spoonfuls of vinegar. The lettuce having been cut up fine on +another plate, put it to the dressing, and mix it well.</p> + +<p>If you have the dressing for salad made before a 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.</p> + +<p>You may decorate the top of the salad with slices of red beet, and +with the hard white of the eggs cut into rings.</p> <br> + +<p><a name="CELERY."></a><b>CELERY.</b></p> + +<p>Scrape and wash it well, and let it lie in cold water till shortly +before it goes to table; then dry it in a cloth, trim it, and split down +the stalks almost to the bottom, leaving on a few green leaves. Send it +to table in a celery glass, and eat it with salt only; or chop it fine, +and make a salad dressing for it.</p> <br> + +<p><a name="RADISHES."></a><b>RADISHES.</b></p> + +<p>To prepare radishes for eating, wash them and lay them in clean cold +water as soon as they are brought in. Shortly before they go to table, +scrape off the thin outside skin, trim the sharp end, cut off the leaves +at the top, leaving the stalks about an inch long, and put them on a +small dish. Eat them with salt.</p> + +<p>Radishes should not be eaten the day after they are pulled, as they +are extremely unwholesome if not quite fresh.</p> + +<p>The thick white radishes, after being scraped and trimmed, should be +split or cleft in four, half way down from the top.</p> <br> + +<p><a name="TO_ROAST_CHESTNUTS."></a><b>TO ROAST CHESTNUTS.</b></p> + +<p>The large Spanish chestnuts are the best for roasting. Cut a slit in +the shell of every one to prevent their bursting when hot. Put them into +a pan, and set them over a charcoal furnace till they are thoroughly +roasted; stirring them up frequently and taking care hot 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.</p> + +<p>Chestnuts should always be roasted or boiled before they are +eaten.</p> <br> + +<p><a name="GROUND-NUTS."></a><b>GROUND-NUTS.</b></p> + +<p>These nuts are never eaten raw. Put them, with their shells on, into +an iron pan, and set them in an oven; or you may do them in a skillet on +hot coals. A large quantity may be roasted in an iron pot over the fire. +Stir them frequently, taking one out from time to time, and breaking it +to try if they are done.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="EGGS,_ETC."></a>EGGS, ETC.</h2> <br> + +<p><a name="TO_KEEP_EGGS."></a><b>TO KEEP EGGS.</b></p> + +<p>There is no infallible mode of ascertaining the freshness of an egg +before you break it, but unless an egg is perfectly good, it is unfit +for any purpose whatever, and will spoil whatever it is mixed with. You +may judge with tolerable accuracy of the state of an egg by holding it +against the sun or the candle, and if the yolk, as you see it through +the shell, appears round, and the white thin and clear, it is most +probably a good one; but if the yolk looks broken, and the white thick +and cloudy, the egg is certainly bad. You may try the freshness of eggs +by putting them into a pan of cold water. Those that sink the soonest +are the freshest; those that are stale or addled will float on the +surface.</p> + +<p>There are various ways of preserving eggs. To keep them merely for +plain boiling, you may parboil them for one minute, and then bury them +in powdered charcoal with their small ends downward. They will keep a +few days in ajar of salt; but do not afterwards use the salt in which +they have been immersed.</p> + +<p>They are frequently preserved for two or three months by greasing +them all over, when quite fresh, with melted mutton suet, and then +wedging them close together (the small end downwards) in a box of bran, +layer above layer; the box must be closely covered.</p> + +<p>Another way (and a very good one) is to put some lime in a large +vessel, and slack it with boiling water, till it is of the consistence +of thin cream; you may allow a gallon of water to a pound of lime. When +it is cold, pour it off into a large stone jar, put in the eggs, and +cover the jar closely. See that the eggs are always well covered with +the lime-water, and lest they should break, avoid moving the jar. If you +have hens of your own, keep a jar of lime-water always ready, and put in +the eggs as they are brought in from the nests. Jars that hold about six +quarts are the most convenient.</p> + +<p>It will be well to renew the lime-water occasionally.</p> <br> + +<p><a name="TO_BOIL_EGGS_FOR_BREAKFAST."></a><b>TO BOIL EGGS FOR +BREAKFAST.</b></p> + +<p>The fresher they are the longer time they will require for boiling. +If you wish them quite soft, put them into a sauce-pan of water that is +boiling hard at the moment, and let them remain in it five minutes. The +longer they boil the harder they will be. In ten minutes' fast boiling +they will be hard enough for salad.</p> + +<p>If you use one of the tin egg-boilers that are placed on the table, +see that the water is boiling hard at the time you put in the eggs. When +they have been in about four or five minutes, take them out, pour off +the water, and replace it by some more that is boiling hard; as, from +the coldness of the eggs having chilled the first water, they will not +otherwise be done enough. The boiler may then be placed on the table, +(keeping the lid closed,) and in a few minutes more they will be +sufficiently cooked to be wholesome.</p> <br> + +<p><a name="TO_POACH_EGGS."></a><b>TO POACH EGGS.</b></p> + +<p>Pour some boiling water out of a tea kettle through a clean cloth +spread over the top of a broad stew-pan; for by observing this process +the eggs will be nicer and more easily done than when its impurities +remain in the water. Set the pan with the strained water on hot coals, +and when it boils break each egg separately into a saucer. Remove the +pan from the fire, and slip the eggs one by one into the surface of the +water. Let the pan stand till the white of the eggs is set; then place +it again on the coals, and as soon as the water boils again, the eggs +will be sufficiently done. Take them out carefully with an egg-slice, +and trim off all the ragged edges from the white, which should thinly +cover the yolk. Have ready some thin slices of buttered toast with the +crust cut off. Lay them in the bottom of the dish, with a poached egg on +each slice of toast, and send them to the breakfast table.</p> <br> + +<p><a name="FRICASSEED_EGGS."></a><b>FRICASSEED EGGS.</b></p> + +<p>Take a dozen eggs, and boil them six or seven minutes, or till they +are just hard enough to peel and slice without breaking. Then put them +into a pan of cold water while you prepare some grated bread-crumbs, +(seasoned with pepper, salt and nutmeg,) and beat the yolks of two or +three raw eggs very light. Take the boiled eggs out of the water, and +having peeled off the shells, slice the eggs, dust a little flour over +them, and dip them first into the beaten egg, and then into the +bread-crumbs so as to cover them well on both sides. Have ready in a +frying-pan some boiling lard; put the sliced eggs into it, and fry them +on both sides. Serve them up at the breakfast table, garnished with +small sprigs of parsley that has been fried in the same lard after the +eggs were taken out.</p> <br> + +<p><a name="PLAIN_OMELET."></a><b>PLAIN OMELET.</b></p> + +<p>Take six eggs, leaving out the whites of two. Beat them very light, +and strain them through a sieve. Add pepper and salt to your taste. +Divide two ounces of fresh butter into little bits, and put it into the +egg. Have ready a quarter of a pound of butter in a frying-pan, or a +flat stew-pan. Place it on hot coals, and have the butter boiling when +you put in the beaten egg. Fry it gently till of a light brown on the +under side. Do not turn it while cooking as it will do better without. +You may brown the top by holding a hot shovel over it. When done, lay it +in the dish, double it in half, and stick sprigs of curled parsley +over it.</p> + +<p>You may flavour the omelet by mixing with the beaten egg some parsley +or sweet herbs minced fine, some chopped celery, or chopped onion, +allowing two moderate sized onions to an omelet of six eggs. Or what is +still better, it may be seasoned with veal kidney or sweet-bread minced; +with cold ham shred as fine as possible; or with minced oysters, (the +hard part omitted,) with tops of asparagus (that has been previously +boiled) cut into small pieces.</p> + +<p>You should have one of the pans that are made purposely for +omelets.</p> <br> + +<p><a name="AN_OMELETTE_SOUFFLE."></a><b>AN OMELETTE +SOUFFLÉ.</b></p> + +<p>Break eight eggs, separate the whites from the yolks, and strain +them. Put the whites into one pan, and the yolks into another, and beat +them separately with rods till the yolks 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 +Butch oven with coals under it, and on the top, and bake it five +minutes. If properly beaten and mixed, and carefully baked, it will rise +very high. Send it immediately to table, or it will fall and +flatten.</p> + +<p>Do not begin to make an omelette soufflé till the company at +table have commenced their dinner, that it may be ready to serve up just +in time, immediately on the removal of the meats. The whole must be +accomplished as quickly as possible, and it must be cut and sent round +directly that it is brought to table.</p> + +<p>If you live in a large town, the safest way of avoiding a failure in +an omelette soufflé is to hire a French cook to come to your +kitchen with his own utensils and ingredients, and make and bake it +himself, while the first part of the dinner is progressing in the +dining room.</p> + +<p>An omelette soufflé is a very nice and delicate thing when +properly managed; but if flat and heavy it should not be brought to +table.</p> <br> + +<p><a name="TO_DRESS_MACCARONI."></a><b>TO DRESS MACCARONI.</b></p> + +<p>Have ready a pot of boiling water. Throw a little salt into it, and +then by slow degrees put in a pound of the maccaroni, a little at a +time. Keep stirring it gently, and continue to do so very often while +boiling. Take care to keep it well covered with water. Have ready a +kettle of boiling water to replenish the maccaroni pot if it should be +in danger of getting too dry. In about twenty minutes it will be done. +It must be quite soft, but it must not boil long enough to break.</p> + +<p>When the maccaroni has boiled sufficiently, pour in immediately a +little cold water, and let it stand a few minutes, keeping it +covered.</p> + +<p>Grate half a pound of Parmesan cheese into a deep dish, and scatter +over it a few small bits of butter. Then with a skimmer that is +perforated with holes, commence taking up the maccaroni, (draining it +well,) and spread a layer of it over the cheese and butter. Spread over +it another layer of grated cheese and butter, and then a layer of +maccaroni and so on till your dish is full; having a layer of maccaroni +on the top, over which spread some butter without cheese. Cover the +dish, and set it in an oven for half an hour. It will then be ready to +send to table.</p> + +<p>You may grate some nutmeg over each, layer of maccaroni.</p> + +<p>Allow half a pound of butter to a pound of maccaroni and half a pound +of cheese.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="PICKLING"></a>PICKLING</h2> <br> + +<p><b>GENERAL REMARKS.</b></p> + +<p>Never on any consideration use brass, copper, or bell-metal settles +for pickling; the verdigris produced in them by the vinegar being of a +most poisonous nature. Kettles lined with porcelain are the best, but if +you cannot procure them, block tin may be substituted. Iron is apt to +discolour any acid that is boiled in it.</p> + +<p>Vinegar for pickles should always be of the very best kind. In +putting away pickles, use stone, or glass jars. The lead which is an +ingredient in the glazing of common earthenware, is rendered very +pernicious by the action of the vinegar. Have a large wooden spoon and a +fork, for the express purpose of taking pickles out of the jar when you +want them for the table. See that, while in the jar, they are always +completely covered with vinegar. If you discern in them any symptoms of +not keeping well, do them over again in fresh vinegar and spice.</p> + +<p>Vinegar for pickles should only boil five or six minutes.</p> + +<p>The jars should be stopped with large flat corks, fitting closely, +and having a leather or a round piece of oil-cloth tied over +the cork.</p> + +<p>It is a good rule to have two-thirds of the jar filled with pickles, +and one-third with vinegar.</p> + +<p>Alum is very useful in extracting the salt taste from pickles, and in +making them firm and crisp. A very small quantity is sufficient. Too +much will spoil them.</p> + +<p>In greening pickles keep them very closely covered, so that none of +the steam may escape; as its retention promotes their greenness and +prevents the flavour from evaporating.</p> + +<p>Vinegar and spice for pickles should be boiled but a few minutes. Too +much boiling takes away the strength.</p> <br> + +<p><a name="TO_PICKLE_CUCUMBERS."></a><b>TO PICKLE CUCUMBERS.</b></p> + +<p>Cucumbers for pickling should be very small, and as free from spots +as possible. Make a brine of salt and water strong enough to bear an +egg. Pour it over your cucumbers, cover them with fresh cabbage leaves, +and let them stand for a week, or till they are quite yellow, stirring +them at least twice a day. When they are perfectly yellow, pour off the +water. Take a porcelain kettle, and cover the bottom and sides with +fresh vine leaves. Put in the cucumbers (with a small piece of alum) and +cover them closely with vine leaves all over the top, and then with a +dish or cloth to keep in the steam. Fill up the kettle with clear water, +and hang it over the fire when dinner is done, but not where there is a +blaze. The fire under the kettle must be kept very moderate. The water +must not boil, or be too hot to bear your hand in. Keep them over the +fire in a slow heat till next morning. If they are not then of a fine +green, repeat the process. When they are well greened, take them out of +the kettle, drain them on a sieve, and put them into a clean stone jar. +Boil for five or six minutes sufficient of the best vinegar to cover the +cucumbers well; putting into the kettle a thin muslin bag filled with +cloves, mace, and mustard seed. Pour the vinegar scalding hot into the +jar of pickles, which should be secured with a large flat cork, and an +oil-cloth or leather cover tied over it. Another way to green pickles is +to cover them with vine leaves or cabbage leaves, and to keep them on a +warm, hearth pouring boiling water on them five or six times a day; +renewing the water as soon as it becomes cold.</p> + +<p>In proportioning the spice to the vinegar, allow to every two quarts, +an ounce of mace, two dozen cloves, and two ounces of mustard seed. You +may leave the muslin bag, with the spice, for about a week in the pickle +jar to heighten the flavour, if you think it necessary.</p> <br> + +<p><a name="GREEN_PEPPERS."></a><b>GREEN PEPPERS.</b></p> + +<p>May be done in the same manner as cucumbers, only extracting the +seeds before you put the pickles into the salt and water. Do not put +peppers into the same jar with cucumbers, as the former will destroy the +latter.</p> <br> + +<p><a name="GHERKINS."></a><b>GHERKINS.</b></p> + +<p>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.</p> <br> + +<p><a name="RADISH_PODS."></a><b>RADISH PODS.</b></p> + +<p>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 +strong vinegar, with a little bit of alum, and pour it over them. Put +them into a stone jar, (and having added some whole mace, whole pepper, +a little tumeric and a little sweet oil,) cork it closely, and tie over +it a leather or oil-cloth.</p> <br> + +<p><a name="GREEN_BEANS."></a><b>GREEN BEANS.</b></p> + +<p>Take young green or French beans; string them, but do not cut them in +pieces. Pat them in salt and water for two days, stirring them +frequently. Then put them into a kettle with vine or cabbage leaves +under, over, and all round them, (adding a little piece of alum.) Cover +them closely to keep in the steam, and let them hang over a slow fire +till they are a fine green.</p> + +<p>Having drained them in a sieve, make for them a pickle of strong +vinegar, and boil in it for five minutes, some mace, whole pepper, and +sliced ginger tied up in a thin muslin bag. Pour it hot upon the beans, +put them into a stone jar, and tie them up.</p> <br> + +<p><a name="PARSLEY."></a><b>PARSLEY.</b></p> + +<p>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 a week (stirring it several +times a day) 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.</p> + +<p>Boil for five minutes a quart of strong vinegar with a small bit of +alum, a few blades of mace, a sliced nutmeg, and a few slips of +horseradish. Pour it on the parsley, and put it away in a stone +jar.</p> <br> + +<p><a name="MANGOES."></a><b>MANGOES.</b></p> + +<p>Take very young oval shaped musk-melons. Cut a round piece out of the +top or side of each, (saving the piece to put on again,) and extract the +seeds. Then (having tied on the pieces with packthread) put them into +strong salt and water for two days. Afterwards drain and wipe them, put +them into a kettle with vine leaves or cabbage leaves under and over +them, and a little piece of alum, and hang them on a slow fire to green; +keeping them closely covered to retain the steam, which will greatly +accelerate the greening. When they are quite green, have ready the +stuffing, which must be a mixture of scraped horseradish, white mustard +seed, mace and nutmeg pounded, race ginger cut small, pepper, tumeric +and sweet oil. Fill your mangoes with this mixture, putting a small +clove of garlic into each, and replacing the pieces at the openings; tie +them with a packthread crossing backwards and forwards round the mango. +Put them into stone jars, pour boiling vinegar over them, and cover them +well. Before you put them on the table remove the packthread.</p> <br> + +<p><a name="NASTURTIANS."></a><b>NASTURTIANS.</b></p> + +<p>Have ready a stone or glass jar of the best cold vinegar. Take the +green seeds of the nasturtian after the flower has gone off. They should +be full-grown but not old. Pick off the stems, and put the seeds into +the vinegar. No other preparation is necessary, and they will keep a +year with nothing more than sufficient cold vinegar to cover them. With +boiled mutton they are an excellent substitute for capers.</p> <br> + +<p><a name="MORELLA_CHERRIES."></a><b>MORELLA CHERRIES.</b></p> + +<p>See that all your cherries are perfect. Remove the stems, and put the +cherries into a jar or glass with sufficient vinegar to cover them well. +They will keep perfectly in a cool dry place.</p> + +<p>They are very good, always retaining the taste of the cherry. If you +cannot procure morellas, the large red pie-cherries may be +substituted.</p> <br> + +<p><a name="PEACHES."></a><b>PEACHES.</b></p> + +<p>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 table-spoonful +to a quart of vinegar. Put a cork in the jar and tie leather or +oil-cloth over it.</p> + +<p>Plums and grapes may be pickled thus in cold vinegar, but without +salt.</p> <br> + +<p><a name="BARBERRIES."></a><b>BARBERRIES.</b></p> + +<p>Have ready a jar of cold vinegar, and put into it ripe barberries in +bunches. They make a pretty garnish for the edges of dishes.</p> <br> + +<p><a name="TO_PICKLE_GREEN_PEPPERS."></a><b>TO PICKLE GREEN +PEPPERS.</b></p> + +<p>The bell pepper is the best for pickling, and should be gathered when +quite young. Slit one side, and carefully take out the core, so as not +to injure the shell of the pepper. Then put them into boiling salt and +water, changing the water every day for one week, and keeping them +closely covered in a warm place near the fire. Stir them several times a +day. They will first become yellow, and then green. When they are a fine +green put them into a jar, and pour cold vinegar over them, adding a +small piece of alum.</p> + +<p>They require no spice.</p> + +<p>You may stuff the peppers as you do mangoes.</p> <br> + +<p><a name="TO_PICKLE_BUTTERNUTS."></a><b>TO PICKLE BUTTERNUTS.</b></p> + +<p>These nuts are in the best state for pickling when the shell is soft, +and when they are so young that the outer skin can be penetrated by the +head of a pin. They should be gathered when the sun is hot +upon them.</p> + +<p>If you have a large quantity, the easiest way to prepare them for +pickling is to put them into a tub with sufficient lye to cover them, +and to stir and rub them about with a hickory broom, till they are clean +and smooth on the outside. This is much less trouble than scraping them, +and is not so likely to injure the nuts. Another method is to scald +them, and then to rub off the outer skin. Put the nuts into strong salt +and water for nine or ten days; 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 best white wine vinegar, and +pour it boiling hot upon the nuts. Secure the jars closely with corks +and leathers. You may begin to eat the nuts in a fortnight.</p> + +<p>Walnuts may be pickled in the same manner.</p> <br> + +<p><a name="TO_PICKLE_WALNUTS_BLACK."></a><b>TO PICKLE WALNUTS +BLACK.</b></p> + +<p>The walnuts should he 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 +nine days, (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 everyone +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 five or six 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 horseradish, and +put it into the jars with the walnuts. Cover them closely with corks and +leathers.</p> + +<p>Another way of pickling walnuts black, is (after preparing them as +above) to put them into jars with the spices pounded and strewed among +them, and then to pour over them strong cold vinegar.</p> <br> + +<p><a name="WALNUTS_PICKLED_WHITE."></a><b>WALNUTS PICKLED WHITE.</b></p> + +<p>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 five or six 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 best distilled vinegar, and put +on the top a table-spoonful of sweet oil.</p> <br> + +<p><a name="WALNUTS_PICKLED_GREEN."></a><b>WALNUTS PICKLED GREEN.</b></p> + +<p>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 in +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 +white wine vinegar; put salt in it till it will bear an egg, and add to +it mace, sliced nutmeg, and scraped horseradish, in the proportion of an +ounce of each and a gallon of vinegar to a hundred walnuts. Boil the +spice and vinegar about eight minutes, and then pour it hot on the +walnuts. Cover the jar closely with a cork and leather, and set it away, +leaving the vine leaves with the walnuts. When you take any out for use, +disturb the others as little as possible, and do not put back again any +that may be left.</p> + +<p>You may pickle butternuts green in the same manner.</p> <br> + +<p><a name="TO_PICKLE_ONIONS."></a><b>TO PICKLE ONIONS.</b></p> + +<p>Take very small onions, and with a sharp knife cut off the stems as +close as possible, and peel off the outer skin. Then put them into salt +and water, and let them stand in the brine for six days; stirring them +daily, and changing the salt and water every two days. See that they are +closely covered. Then put the onions into jars, and give them a scald in +boiling salt and water. Let them stand till they are cold; then drain +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 +white wine vinegar, and put at the top a large spoonful of salad oil. +Cork the bottles well.</p> <br> + +<p><a name="ONIONS_PICKLED_WHITE."></a><b>ONIONS PICKLED WHITE.</b></p> + +<p>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 distilled white wine vinegar to cover them +and fill up the bottles, adding to it a little salt; and when it is +cold, pour it into the bottles of onions. At the top of each bottle put +a spoonful of sweet oil. Set them away closely corked.</p> <br> + +<p><a name="TO_PICKLE_MUSHROOMS_WHITE."></a><b>TO PICKLE MUSHROOMS +WHITE.</b></p> + +<p>Take small fresh-gathered button mushrooms, peel them carefully with +a penknife, and cut off the stems; throwing the mushrooms into salt and +water as you do them. Then put them into a porcelain skillet of fresh +water, cover it closely, and set it over a quick fire. Boil it as fast +as possible for seven or eight minutes, not more. Take out the +mushrooms, drain them, and spread them on a clean board, with the bottom +or hollow side of each mushroom turned downwards. Do this as quickly as +possible, and immediately, while they are hot, sprinkle them over with +salt. When they are cold, put them into a glass jar with slight layers +of mace and sliced ginger. Fill up the jar with cold distilled or white +wine vinegar. Put a spoonful of sweet oil on the top of each jar, and +cork it closely.</p> <br> + +<p><a name="MUSHROOMS_PICKLED_BROWN."></a><b>MUSHROOMS PICKLED +BROWN.</b></p> + +<p>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 pat them into a sauce-pan with a quart of allegar, a quarter of +an ounce of cloves, the same of allspice and whole pepper, and a +tea-spoonful of salt. Set the pan over coals, and let the mushrooms stew +slowly for ten minutes, keeping the pan well covered. Then take them +off, let them get cold by degrees, and put them into small bottles with +the allegar strained from the spice and poured upon them.</p> + +<p>It will be prudent to boil an onion with the mushrooms, and if it +turns black or blueish, you may infer that there is a poisonous one +among them; and they should therefore be thrown away. Stir them for the +same reason, with a silver spoon.</p> <br> + +<p><a name="TO_PICKLE_TOMATAS."></a><b>TO PICKLE TOMATAS.</b></p> + +<p>Take a peck of tomatas, (the small round ones are best for pickling,) +and prick every one with a fork. Put them into a broad stone or earthen +vessel, and sprinkle salt between every layer of tomatas. Cover them, +and let them remain three days in the salt. Then put them into vinegar +and water mixed in equal quantities, half and half, and keep them in it +twenty-four hours to draw out the saltness. There must be sufficient of +the liquid to cover the tomatas well.</p> + +<p>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 fall. Then fill it up with strong cold vinegar, and stop it +closely. The pickles will be fit to eat in a fortnight.</p> + +<p>If you do not like onions, substitute for them a larger quantity of +spice.</p> <br> + +<p><a name="TOMATA_SOY."></a><b>TOMATA SOY.</b></p> + +<p>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 half pint 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 blade pepper, and two +table-spoonfuls of cayenne, all powdered.</p> + +<p>Again let it boil slowly and steadily all day, and put it to cool in +the evening in a large pan. Cover it, and let it set all night. Next day +put it into small bottles, securing the corks by dipping them in melted +rosin, and tying leathers over them.</p> + +<p>If made exactly according to these directions, and slowly and +thoroughly boiled, it will keep for years in a cool dry place, and may +be used for many purposes when fresh tomatas are not to be had.</p> <br> + +<p><a name="TO_PICKLE_CAULIFLOWERS."></a><b>TO PICKLE +CAULIFLOWERS.</b></p> + +<p>Take the whitest and closest full-grown cauliflowers; cut off the +thick stalk, and split the blossom or flower part into eight or ten +pieces. Spread them oh 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 best +white wine 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 +he kept well covered by the liquid. Pour it over the cauliflower, and +secure the jars closely from the air.</p> + +<p>You may pickle brocoli in the same manner. Also the green tops of +asparagus.</p> <br> + +<p><a name="TO_PICKLE_RED_CABBAGE."></a><b>TO PICKLE RED CABBAGE.</b></p> + +<p>Take a fine firm cabbage of a deep red or purple colour. Strip off +the outer leaves, and cut out the stalk. Quarter the cabbage lengthways, +and then slice it crossways. Lay it in a deep dish, sprinkle a handful +of salt over it, cover it with another dish, and let it lie twenty-four +hours. Then drain it in a cullender from the salt, and wipe it dry. Make +a pickle of sufficient white wine vinegar to cover the cabbage well, +adding to it equal quantities of cloves and allspice, with some mace. +The spices must be put in whole, with a little cochineal to give it a +good red colour. Boil the vinegar and spices hard for five minutes, and +having put the cabbage into a stone jar, pour the vinegar over it +boiling hot. Cover the jar with a cloth till it gets cold; and then put +in a large cork, and tie a leather over it.</p> <br> + +<p><a name="COLD_SLAW."></a><b>COLD SLAW.</b></p> + +<p>[Footnote: This receipt was accidentally omitted in its proper +place.]</p> + +<p>Take a nice fresh cabbage, wash and drain it, and cut off all the +stalk. Shave down the head into very small slips, with a cabbage cutter, +or a very sharp knife. It must be done evenly and nicely. Put it into a +deep china dish, and prepare for it the following dressing. Melt in a +sauce-pan a quarter of a pound of butter, with half a pint of water, a +large table-spoonful of vinegar, a salt-spoon of salt, and a little +cayenne. Give this a boil up, and pour it hot upon the cabbage.</p> + +<p>Send it to table as soon as it is cold.</p> <br> + +<p><a name="WARM_SLAW."></a><b>WARM SLAW.</b></p> + +<p>Cut the cabbage into shavings as for cold slaw; (red cabbage is +best;) and put it into a deep earthen dish. Cover it closely, and set it +on the top of a stove, or in a slack oven for half an hour till it is +warm all through; but do not let it get so heated as to boil. Then make +a mixture as for cold slaw, of a quarter of a pound of butter, half a +pint of water, a little salt and cayenne, and add to it a clove of +garlic minced fine. Boil this mixture in a sauce-pan, and pour it hot +over the warm cabbage. Send it to table immediately.</p> + +<p>This is a French method of dressing cabbage.</p> <br> + +<p><a name="EAST_INDIA_PICKLE."></a><b>EAST INDIA PICKLE.</b></p> + +<p>This is a mixture of various things pickled together, and put into +the same jar.</p> + +<p>Have ready a small white cabbage, sliced, and the stalk removed; a +cauliflower cut into neat branches, leaving out the large stalk; sliced +cucumbers; sliced carrots; sliced beets, (all nicked round the edges;) +button-onions; string-beans; radish pods; barberries; cherries; green +grapes; nasturtians; capsicums; bell-peppers, &c. Sprinkle all these +things with salt, put them promiscuously into a large earthen pan, and +pour scalding salt and water over them. Let them lie in the brine for +four days, turning them all over every day. Then take them out, wash +each thing separately in vinegar, and wipe them carefully in a cloth. +Afterwards lay them on sieves before the fire and dry them +thoroughly.</p> + +<p>For the pickle liquor.--To every two quarts of the best vinegar, put +an ounce and a half of white ginger root, scraped and sliced; the same +of long pepper; two ounces of peeled shalots, or little button-onions, +cut in pieces; half an ounce of peeled garlic; an ounce of-turmeric; and +two ounces of mustard seed bruised, or of mustard powder. Let all these +ingredients, mixed with the vinegar, infuse in a close jar for a week, +setting in a warm place, or by the fire. Then (after the vegetables have +been properly prepared, and dried from the brine) put them all into one +large stone jar, or into smaller jars, and strain the pickle over them. +The liquid must be in a large quantity, so as to keep the vegetables +well covered with it, or they will spoil. Put a table-spoonful of sweet +oil on the top of each jar, and secure them well with a large cork and a +leather.</p> + +<p>If you find that after awhile the vegetables have absorbed the +liquor, so that there is danger of their not having a sufficiency, +prepare some more seasoned vinegar and pour it over them.</p> + +<p>East India pickle is very convenient, and will keep two years. As +different vegetables come into season, you can prepare them with the +salt and water process, and add them to the things already in the jar. +You may put small mangoes into this pickle; also plums, peaches and +apricots.</p> <br> + +<p><a name="TO_PICKLE_OYSTERS_FOR_KEEPING."></a><b>TO PICKLE OYSTERS FOR +KEEPING.</b></p> + +<p>For this purpose take none but the finest and largest oysters. After +they are opened, separate them from their liquor, and put them into a +bucket or a large pan, and pour boiling water upon them to take out the +slime. Stir them about in it, and then take them out, and rinse them +well in cold water. Then put them into a large kettle with fresh water, +barely enough to cover them, (mixing with it a table-spoonful of salt to +every hundred oysters,) and give them a boil up, just sufficient to +plump them. Take them, out, spread them on large dishes or on a clean +table, and cover them with a cloth. Take the liquor of the oysters, and +with every pint of it mix a quart of the best vinegar, a table-spoonful +of salt, a table-spoonful of whole cloves, the same of whole black +pepper, and a tea-spoonful of whole mace. Put the liquid over the fire +in a kettle, and when it boils throw in the oysters, and let them remain +in it five minutes. Then take the whole off the fire, stir it up well, +and let it stand to get quite cold. Afterwards (if you have a large +quantity) put it into a keg, which must first be well scalded, (a new +keg is best,) and fill it as full as it can hold. Do not put a weight on +the oysters to keep them down in the liquor, as it will crush them to +pieces if the keg should be moved or conveyed to a distance. If you have +not enough to fill a keg, put them into stone jars when they are +perfectly cold, and cover them securely.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="SWEETMEATS."></a>SWEETMEATS.</h2> <br> + +<p><b>GENERAL REMARKS.</b></p> + +<p>The introduction of iron ware lined with porcelain has fortunately +almost superseded the use of brass or bell-metal kettles for boiling +sweetmeats; a practice by which the articles prepared in those +pernicious utensils were always more or less imbued with the deleterious +qualities of the verdigris that is produced in them by the action of +acids.</p> + +<p>Charcoal furnaces will be found very convenient for preserving; the +kettles being set on the top. They can be used in the open air. +Sweetmeats should be boiled rather quickly, that the watery particles +may exhale at once, without being subjected to so long a process as to +spoil the colour and diminish the flavour of the fruit. But on the other +hand, if boiled too short a time they will not keep so well.</p> + +<p>If you wish your sweetmeats to look bright and clear, use only the +very best loaf-sugar. Fruit may be preserved for family use and for +common purposes, in sugar of inferior quality, but it will never have a +good appearance, and it is also more liable to spoil.</p> + +<p>If too small a proportion of sugar is allowed to the fruit, it will +<i>certainly</i> not keep well. When this experiment is tried it is generally +found to be false economy; as sweetmeats, when they begin to spoil, can +only be recovered and made eatable by boiling them over again with +additional sugar; and even then, they are never so good as if done +properly at first. If jellies have not sufficient sugar, they do not +congeal, but will remain liquid.</p> + +<p>Jelly bags should be made of white flannel. It is well to have a +wooden stand or frame like a towel horse, to which the bag can be tied +while it is dripping. The bag should first be dipped in hot water, for +if dry it will absorb too much of the juice. After the liquor is all in, +close the top of the bag, that none of the flavour may evaporate.</p> + +<p>In putting away sweetmeats, it is best to place them in small jars, +as the more frequently they are exposed to the air by opening the more +danger there is of their spoiling. The best vessels for this purpose are +white queen's-ware pots, or glass jars. For jellies, jams, and for small +fruit, common glass tumblers are very convenient, and may be covered +simply with double tissue-paper, cut exactly to fit the inside of the +top of the glass, laid lightly on the sweetmeat, and pressed down all +round with the finger. This covering, if closely and nicely fitted, will +be found to keep them perfectly well, and as it adheres so closely as to +form a complete coat over the top, it is better for jellies or jams than +writing-paper dipped in brandy, which is always somewhat shrivelled by +the liquor with which it has been saturated.</p> + +<p>If you find that your sweetmeats have become dry and candied, you may +liquefy them again by setting the jars in water and making it boil +round them.</p> + +<p>In preserving fruit whole, it is best to put it first in a thin +syrup. If boiled in a thick syrup at the beginning, the juice will be +drawn out so as to shrink the fruit.</p> + +<p>It is better to boil it but a short time at once, and then to take it +out and let it get cold, afterwards returning it to the syrup, than to +keep it boiling; too long at a time, which will cause it to break and +lose its shape.</p> + +<p>Preserving kettles should be rather broad than deep, for the fruit +cannot be done equally if it is too much heaped. They should all have +covers belonging to them, to put on after the scum has done rising that +the flavour of the fruit may be kept in with the steam.</p> + +<p>A perforated skimmer pierced all through with holes is a very +necessary utensil in making sweetmeats.</p> + +<p>The water used for melting the sugar should be very clear; spring or +pump water is best. but if you are obliged to use river water, let it +first be filtered. Any turbidness or impurity in the water will injure +the clearness of the sweetmeats.</p> + +<p>If sweetmeats ferment in the jars, boil them over again with +additional sugar.</p> <br> + +<p><a name="CLARIFIED_SUGAR_SYRUP."></a><b>CLARIFIED SUGAR SYRUP.</b></p> + +<p>Take eight pounds of the best double-refined loaf-sugar, and break it +up or powder it. Have ready the whites of two eggs, beaten to a strong +froth. Stir the white of egg gradually into two quarts of very clear +spring or pump water. Put the sugar into a porcelain kettle, and mix +with it the water and white of egg. While the sugar is melting, stir it +frequently; and when it is entirely dissolved, put the kettle over a +moderate fire, and let it boil, carefully taking off the scum as it +comes to the top, and pouring in a little cold water when you find the +syrup rising so as to run over the edge of the kettle. It will be well +when it first boils hard to pour in half a pint of cold water to keep +down the bubbles so that the scum may appear, and be easily removed. You +must not however boil it to candy height, so that the bubbles will look +like hard pearls, and the syrup will harden in the spoon and hang from +it in strings; for though very thick and clear it must continue liquid. +When it is done, let it stand till it gets quite cold; and if you do not +want it for immediate use, put it into bottles and seal the corks.</p> + +<p>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 then 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 scale, or only for immediate use.</p> <br> + +<p><a name="TO_PRESERVE_GINGER."></a><b>TO PRESERVE GINGER.</b></p> + +<p>Take root of green ginger, and pare it neatly with a sharp knife, +throwing it into a pan of cold water as you pare it. Then boil it till +tender all through, changing the water three times. Each time put on the +ginger is quite cold water to lake 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 seven 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 white of two eggs,) allowing 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 <i>hot</i> over the ginger. +Proceed in this manner till you find that the syrup has thoroughly +penetrated the ginger, (which you may ascertain by its taste and +appearance when you cut a piece off,) and till the syrup becomes very +thick and rich. Then put it all into jars, and cover it closely.</p> + +<p>If you put the syrup hot to the ginger at first, it will shrink and +shrivel. After the first time, you have only to boil and reboil the +syrup; as it is not probable that it will require any further clarifying +if carefully skimmed. It will be greatly improved by adding some +lemon-juice at the close of the last boiling.</p> <br> + +<p><a name="TO_PRESERVE_CITRONS."></a><b>TO PRESERVE CITRONS.</b></p> + +<p>Pare off the outer skin of some fine citrons, and cut them into +quarters. Take out the middle. You may divide each quarter into several +pieces. Lay them for four or five hours in salt and water. Take them +out, and then soak them in spring or pump water (changing it frequently) +till all the saltness is extracted, and till the last water tastes +perfectly fresh. Boil a small lump of alum, and scald them in the +alum-water. It must be very weak, or it will communicate an unpleasant +taste to the citrons; a lump the size of a hickory nut will suffice for +six pounds. Afterwards simmer them two hours with layers of green vine +leaves. Then make a syrup, allowing a pint of water to each pound of +loaf-sugar; boil and skim it well. When it is quite clear, put in the +citrons, and boil them slowly, till they are so soft that a straw will +pierce through them without breaking. Afterwards put them into a large +dish, and set them in the sun to harden.</p> + +<p>Prepare some lemons, by paring off the yellow rind very 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.</p> + +<p>If you wish the citrons to be candied, boil down the second syrup to +candy height, (that is, till it hangs in strings from the spoon,) and +pour it over the citrons. Keep them well covered. You may, if you +choose, after you take the citrons from the alum-water, give them a boil +in very weak ginger tea, made of the roots of green ginger if you can +procure it; if not, of race ginger. Powdered ginger will not do at all. +This ginger tea will completely eradicate any remaining taste of the +salt or the alum. Afterwards cover the sides and bottom of the pan with +vine leaves, put a layer of leaves between each layer of citron, and +cover the top with leaves. Simmer the citrons in this two hours to +green them.</p> + +<p>In the same manner you may preserve water-melon rind, or the rind of +cantelopes. Cut these rinds into stars, diamonds, crescents, circles, or +into any fanciful shape you choose. Be sure to pare off the outside skin +before you put the rinds into the salt and water.</p> + +<p>Pumpkin cut into slips, may be preserved according to the above +receipt.</p> <br> + +<p><a name="CANTELOPES_OR_MUSK-MELONS."></a><b>CANTELOPES OR +MUSK-MELONS.</b></p> + +<p>Take very small cantelopes before they are ripe. Shave a thin paring +off the whole outside. Cut out a small piece or plug about an inch +square, and through it extract all the seeds, &c. from the middle. +Then, return the plugs to the hole from whence you took them, and secure +them with a needle and thread, or by tying a small string round the +cantelope.</p> + +<p>Lay the cantelopes for four or five hours in salt and water. Then put +them into spring water to extract the salt, changing the water till you +find it salt no longer. Scald them in weak alum-water. Make a syrup in +the proportion of a pint of water to a pound of loaf-sugar, and boil the +cantelopes in it till a straw will go through them. Then take them out, +and set them in the sun to harden.</p> + +<p>Prepare some fine ripe oranges, paring off the yellow rind very thin, +and cutting it into slips, and then laying it in scalding water to +extract the bitterness. Cut the oranges into pieces; allow a pint of +water to each orange, and boil them to a pulp. Afterwards strain them, +and allow to each pint of the liquid, a pound of the best loaf-sugar, +and stir in a little beaten white of egg; one white to four pounds of +sugar. This is for the second syrup. Boil the peel in it, skimming it +well. When the peel is soft, take it all out; for if left among the +cantelopes, it will communicate to it too strong a taste of the +orange.</p> + +<p>Put the cantelopes into your jars, and pour over them the hot syrup. +Cover them closely, and keep them in a dry cool place.</p> + +<p>Large cantelopes may be prepared for preserving (after you have taken +off the outer rind) by cutting them into pieces according to the natural +divisions with which they are fluted. 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.</p> + +<p>You may use some of the first syrup to boil up the pulp of the orange +or lemons that has been left. It will make a sort of marmalade, that is +very good for colds.</p> <br> + +<p><a name="PRESERVED_WATER-MELON_RIND."></a><b>PRESERVED WATER-MELON +RIND.</b></p> + +<p>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 halt 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 four 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.</p> + +<p>This, if carefully done and well greened, is a very nice sweetmeat, +and may be used to ornament the top of creams, jellies, jams by +laying it round in rings or wreaths.</p> + +<p>Citrons may be preserved green in the same manner, first paring off +the outer skin and cutting them into quarters. Also green +limes.</p> <br> + +<p><a name="PRESERVED_PEPPERS."></a><b>PRESERVED PEPPERS.</b></p> + +<p>For this purpose take the small round peppers while they are green. +With a sharp penknife extract the seeds and cores; and then put the +outsides into a kettle with vine leaves, and a little alum to give them +firmness, and assist in keeping them green. Proceed precisely as +directed for the water-melon rind, in the above receipt.</p> <br> + +<p><a name="PUMPKIN_CHIPS."></a><b>PUMPKIN CHIPS.</b></p> + +<p>It is best to defer making this sweetmeat (which will be found very +fine) till late in the season when lemons are ripe and are to be had in +plenty. Pumpkins (as they keep well) can generally be procured at any +time through the winter.</p> + +<p>Take a fine pumpkin, of a rich deep colour, pare off the outer rind; +remove the seeds; and having sliced the best part, cut it into chips of +equal size, and about as thick as a half dollar. They should be in long +narrow pieces, two inches in breadth, and six in length. It is best to +prepare the pumpkin the day before; and having weighed the chips, allow +to each pound of them a pound of the best loaf-sugar. You must have +several dozen of fine ripe lemons, sufficient to furnish a jill of +lemon-juice to each pound of pumpkin. Having rolled them under your hand +on a table, to make them yield as much juice as possible, pare off the +yellow rind and put it away for some other purpose. Then having cut the +lemons, squeeze out all the juice into a pitcher. Lay the pumpkin chips +in a large pan or tureen, strewing the sugar among them. Then having +measured the lemon-juice in a wine-glass, (two common wine-glasses +making one jill,) pour it over the pumpkin and sugar, cover the vessel, +and let it stand all night.</p> + +<p>Next day transfer the pumpkin, sugar, and lemon-juice to n preserving +kettle, and boil it slowly three quarters of an hour, or till the +pumpkin becomes all through tender, crisp, and transparent; but it must +not be over the fire long enough to break and lose its form. You must +skim it thoroughly. Some very small pieces of the lemon-paring may be +boiled with it. When you think it is done, take up the pumpkin chips in +a perforated skimmer that the syrup may drain through the holes back +into the kettle. Spread the chips to cool on large dishes, and pass the +syrup through a flannel bag that has been first dipped in hot water. +When the chips are cold, put them into glass jars or tumblers, pour in +the syrup, and lay on the top white paper dipped in brandy. Then tie up +the jars with leather, or with covers of thick white paper.</p> + +<p>If you find that when cold the chips are not perfectly clear, crisp, +and tender, give them another boil in the syrup before you put +them up.</p> + +<p>This, if well made, is a handsome and excellent sweetmeat It need not +be eaten with cream, the syrup being so delicious as to require nothing +to improve it. Shells of puff-paste first baked empty, and then filled +with, pumpkin chips, will be found very nice.</p> + +<p>Musk-melon chips may be done in the same manner.</p> <br> + +<p><a name="TO_PRESERVE_PINE-APPLES."></a><b>TO PRESERVE +PINE-APPLES.</b></p> + +<p>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 pat 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 three 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.</p> + +<p>Pine apples may be preserved in slices by a very simple process. Pare +them, and out 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 four pounds of sugar,) and when it is a very stiff froth, stir it +gradually into the water. Then mix with it the pine-apple and sugar, and +put the whole into a preserving kettle. Boil and skim it well, till the +pine-apple is tender and bright all through. Then take it out, and when +cold, put it up in wide-mouthed glass jars, or in large +tumblers.</p> <br> + +<p><a name="TO_PREPARE_FRESH_PINE-APPLES."></a><b>TO PREPARE FRESH +PINE-APPLES.</b></p> + +<p>Cut off the top and bottom and pare off the rind. Then cut the +pine-apples in round slices half an inch thick, and put them into a deep +dish, sprinkling every slice with powdered loaf-sugar. Cover them, and +let them lie in the sugar for an hour or two, before they are to be +eaten.</p> <br> + +<p><a name="PRESERVED_LEMONS."></a><b>PRESERVED LEMONS.</b></p> + +<p>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 oat, +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 poor 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 four pounds of sugar +the beaten white of an egg. Mix all well together in the kettle. Boil +and skim it, and when the scum ceases to rise, pour the syrup boiling +hot over the lemons; and covering them closely, let them stand +undisturbed for four days. Then look at them, and if you find that they +have not sucked in enough of the syrup to make the inside very sweet, +boil them gently in the syrup for a quarter of an hour. When they are +cold, put them up in glass jars.</p> + +<p>You may green lemons by burying them in a kettle of vine leaves when +you give them the first boiling in the clear water.</p> + +<p>Limes may be preserved by this receipt; also oranges.</p> + +<p>To prepare fresh oranges for eating, peel and cut them in round +slices and remove the seeds. Strew powdered loaf-sugar over them. Cover +them and let them stand an hour before they are eaten.</p> <br> + +<p><a name="ORANGE_MARMALADE."></a><b>ORANGE MARMALADE.</b></p> + +<p>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 four +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 cut them into very small pieces, not more than, half +an inch long; put them into the sugar, and boil them in it ten minutes. +Then put in the pulp and juice of the oranges, and the grated rind, +(which will much improve the colour,) and boil all together for about +twenty minutes, till it is a transparent mass. When cold, pot it up in +glass jars, laying brandy paper on the top.</p> + +<p>Lemon marmalade may be made in a similar manner, but you must allow a +pound and a half of sugar to each pound of lemons.</p> <br> + +<p><a name="ORANGE_JELLY."></a><b>ORANGE JELLY.</b></p> + +<p>Take fourteen 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 lukewarm water. Or you may put it into +glasses at once.</p> + +<p>You must have a pint of juice to a pound of sugar.</p> + +<p>A few grains of saffron boiled with the jelly will improve the colour +without affecting the taste.</p> <br> + +<p><a name="PRESERVED_PEACHES."></a><b>PRESERVED PEACHES.</b></p> + +<p>Take large juicy ripe peaches; free-stones are the best, as they have +a finer flavour than the cling-stones, and are much more manageable both +to preserve, and to eat. Pare them, and cut them in half, or in +quarters, leaving out the stones, the half of which you must save. To +every pound of the peaches allow a pound of loaf-sugar. Powder the +sugar, and strew it among your peaches. Cover them and let them stand +all night. Crack half the peach-stones, break them up, put them into a +small sauce-pan and boil them slowly in as much water as will cover +them. Then when the water is well flavoured with the peach-kernels, +strain them out, and set the water aside. Take care not to use too much +of the kernel-water; a very little will suffice. Put the peaches into a +preserving kettle, and boil them in their juice over a quick fire; +(adding the kernel-water,) and skimming them all the time. When they are +quite clear, which should be in half an hour, take them off, and put +them into a tureen. Boil the syrup five minutes longer, and pour it hot +over the peaches. When they are cool, put them into glass jars, and tie +them up with paper dipped in brandy laid next to them.</p> + +<p>Apricots, nectarines, and large plums maybe preserved in the same +manner.</p> <br> + +<p><a name="PEACHES_FOR_COMMON_USE."></a><b>PEACHES FOR COMMON +USE.</b></p> + +<p>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 peach leaves, put the whole into a preserving kettle, and +boil it slowly about an hour and three quarters, or two hours, skimming +it well. When cold, put it up in jars and keep it for pies, or for any +common purpose.</p> <br> + +<p><a name="BRANDY_PEACHES."></a><b>BRANDY PEACHES.</b></p> + +<p>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 +three or four pounds of sugar.</p> + +<p>When the syrup has boiled, and been well skimmed, put in the peaches +and boil them slowly till they look clear; but do not keep them boiling +more than half an hour. Then take them out, drain them, and put them +into large glass jars. Mix the syrup, when it is cold, with the brandy +in which you had the peaches, and pour it over them. Instead of scalding +the peaches to whiten them, you may lay them for an hour in sufficient +cold weak lye to cover them well. Turn them frequently while in the lye, +and wipe them dry afterwards.</p> + +<p>Pears and apricots may be preserved in brandy, according to the above +receipt. The skin of the pears should he taken off, but the stems +left on.</p> + +<p>Large egg plums may be preserved in the same manner.</p> + +<p>Another way of preparing brandy peaches is, after rubbing off the +down and pricking them, to put them into a preserving kettle with cold +water, and simmer them slowly till they become hot all through; but they +must not be allowed to boil. Then dry them in a cloth, and let them lie +till they are cold, covering them closely from the air. Dissolve +loaf-sugar in the best white brandy, (a pound of sugar to a quart of +brandy,) and having put the peaches into large glass jars, pour the +brandy and sugar over them (without boiling) and cover the jars well +with leather.</p> + +<p>Pears, apricots, and egg plums may also be done in this manner.</p> +<br> + +<p><a name="PEACH_MARMALADE."></a><b>PEACH MARMALADE.</b></p> + +<p>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.</p> + +<p>Plum marmalade may be made in this manner, flavouring it with pounded +plum-kernels.</p> <br> + +<p><a name="PEACH_JELLY."></a><b>PEACH JELLY.</b></p> + +<p>Take fine juicy free-stone peaches and pare and quarter them. Scald +them in a very little water, drain and mash them, and squeeze the juice +through a jelly-bag. To every pint of juice allow a pound of loaf-sugar, +and a few of the peach-kernels. Having broken up the kernels and boiled +them by themselves for a quarter of an hour in just as much water as +will cover them, strain off the kernel-water, and add it to the juice. +Mix the juice with the sugar, and when it is melted, boil them together +fifteen minutes, till it becomes a thick jelly. Skim it well when it +boils. Try the jelly by taking a little in a spoon and holding it in the +open air to see if it congeals. If you find, that after sufficient +boiling, it still continues thin, you can make it congeal by stirring in +an ounce or more of isinglass, dissolved and strained. When the jelly is +done, put it into tumblers, and lay on the top double tissue paper cut +exactly to fit the inside of the glass; pressing it down with your +fingers.</p> + +<p>You may make plum jelly in the same manner, allowing a pound and a +half of sugar to a pint of juice.</p> <br> + +<p><a name="TO_PRESERVE_APRICOTS."></a><b>TO PRESERVE APRICOTS.</b></p> + +<p>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.</p> <br> + +<p><a name="TO_DRY_PEACHES."></a><b>TO DRY PEACHES.</b></p> + +<p>The best peaches for drying are juicy free-stones. They must be quite +ripe. Cut them in half, and take out the stones. It is best not to pare +them; as dried peaches are much richer with the skin on, and it +dissolves and becomes imperceptible when they are cooked. Spread them +out in a sunny balcony or on a scaffold, and let them dry gradually till +they become somewhat like leather; always bringing them in at sunset, +and not putting them out if the weather is damp or cloudy. They may also +be dried in kilns or large ovens.</p> + +<p>Apples are dried in the same manner, except that they must be pared +and quartered.</p> + +<p>Cherries also may be dried in the sun, first taking out all the +stones. None but the largest and best cherries should be used for +drying.</p> <br> + +<p><a name="TO_PRESERVE_QUINCES."></a><b>TO PRESERVE QUINCES.</b></p> + +<p>Take large, yellow, ripe quinces, and having washed and wiped them, +pare them and extract the cores. Quarter the quinces, or cut them into +round slices an inch thick, and lay them in scalding water (closely +covered) for an hour, or till they are tender. This will prevent them +from hardening, 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.</p> + +<p>When they are done, take them out, spread them on large dishes to +cool, and then put them into glasses. Give the syrup another boil up, +and it will be like a fine jelly. Pour it hot over the quinces, and when +cold, tie up the jars with brandy paper.</p> <br> + +<p><a name="TO_PRESERVE_QUINCES_WHOLE."></a><b>TO PRESERVE QUINCES +WHOLE.</b></p> + +<p>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.</p> + +<p>When they are quite done, put quince jelly or marmalade into the +holes from whence you took the cores; put the quinces into glass jars +and pour the syrup over them. If convenient, it is a very nice way to +put up each quince in a separate tumbler.</p> <br> + +<p><a name="QUINCE_JELLY."></a><b>QUINCE JELLY.</b></p> + +<p>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 <i>best</i> jelly, allowing to +each pint a pound of loaf-sugar. Having dissolved the sugar in the +liquid, boil them together about twenty minutes, or till you have a +thick jelly.</p> + +<p>In the meantime, squeeze out all that is left in the bag. It will not +be clear, but you can make of it a very good jelly for common +purposes.</p> <br> + +<p><a name="QUINCE_MARMALADE."></a><b>QUINCE MARMALADE.</b></p> + +<p>Take six 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.</p> + +<p>When cold, put it up in glass jars. If you wish to use it soon, put +it warm into moulds, and when if is cold, set the moulds in lukewarm +water, and the marmalade will turn out easily.</p> <br> + +<p><a name="QUINCE_CHEESE."></a><b>QUINCE CHEESE.</b></p> + +<p>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. Pat the cores and parings into a kettle, with +water enough to cover them, keeping the lid of the kettle closed. When +you find that they are all boiled to pieces and quite soft, strain off +the water over the sugar, and when it is entirely dissolved, put it over +the fire and boil it to a thick syrup, skimming it well. When no more +scum rises, put in the quinces, cover them closely, and boil them all +day over a slow fire, stirring them and mashing them down with a spoon +till they are a thick smooth paste. Then take it out, and put it into +buttered tin pans or deep dishes. Let it set to get cold. It will then +turn out so firm that you may cut it into slices like cheese. Keep it in +a dry place in broad stone pots. It is intended for the +tea-table.</p> <br> + +<p><a name="PRESERVED_APPLES."></a><b>PRESERVED APPLES.</b></p> + +<p>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 four lemons lo a dozen apples. Boil the syrup till clear +and thick, skimming; it carefully; then put in the apples, and after +they have boiled slowly a quarter of an hour, add the juice of the +lemons. Let it boil about fifteen minutes longer, or till the apples are +tender and clear, but not till they break. When they are cold, put them +into jars, and covering them closely, let them set a week. At the end of +that time give them another boil in the same syrup; apples being more +difficult to keep than any other fruit.</p> + +<p>You may colour them red by adding, when you boil them in the syrup, a +little cochineal.</p> <br> + +<p><a name="BAKED_APPLES."></a><b>BAKED APPLES.</b></p> + +<p>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 brown sugar the holes from whence you have extracted +the cores. Pour into each a little lemon-juice, or a few drops of +essence of lemon, and stick in every one a long piece of lemon-peel +evenly cut. Into the bottom of the pan put a very little water, just +enough to prevent the apples from burning. Bake them about an hour, or +till they are tender all through, but not till they break. When, done, +set them away to get cold.</p> + +<p>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 flavored with a little essence of +lemon, and whipped to a froth. Heap the froth over every apple so as to +conceal them entirely.</p> <br> + +<p><a name="APPLE_JELLY."></a><b>APPLE JELLY.</b></p> + +<p>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.</p> <br> + +<p><a name="APPLE_BUTTER."></a><b>APPLE BUTTER.</b></p> + +<p>This is a compound of apples and cider boiled together till of the +consistence of soft butter. It is a very good article on the tea-table, +or at luncheon. It can only be made of sweet new cider fresh from the +press, and not yet fermented.</p> + +<p>Fill a very large kettle with cider, and boil it till reduced to one +half the original quantity. Then have ready some fine juicy apples, +pared, cored, and quartered; and put as many into the kettle as can be +kept moist by the cider. Stir it frequently, and when the apples are +stewed quite soft, take them out with a skimmer that has holes in it, +and put them into a tub. Then add more apples to the cider, and stew +them soft in the same manner, stirring them nearly all the time with a +stick. Have at hand some more cider ready boiled, to thin the apple +butter in case you should find it too thick in the kettle.</p> + +<p>If you make a large quantity, (and it is not worth while to prepare +apple butter on a small scale,) it will take a day to stew the apples. +At night leave them to cool in the tubs, (which must be covered with +cloths,) and finish next day by boiling the apple and cider again till +the consistence is that of soft marmalade, and the colour a very dark +brown.</p> + +<p>Twenty minutes or half an hour before you finally take it from the +fire, add powdered cinnamon, cloves, and nutmeg to your taste. If the +spice is boiled too long, it will lose its flavour.</p> + +<p>When it is cold, put it into stone jars, and cover it closely. If it +has been well made, and sufficiently boiled, it will keep a year +or more.</p> + +<p>It must not he boiled in a brass or bell-metal kettle, on account of +the verdigris which the acid will collect in it, and which will render +the apple butter extremely unwholesome, not to say, poisonous.</p> <br> + +<p><a name="TO_PRESERVE_GREEN_CRAB_APPLES."></a><b>TO PRESERVE GREEN CRAB +APPLES.</b></p> + +<p>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.</p> <br> + +<p><a name="TO_PRESERVE_RED_CRAB_APPLES."></a><b>TO PRESERVE RED CRAB +APPLES.</b></p> + +<p>Take red or Siberian crab apples when they are quite ripe and the +seeds are black. Wash and wipe them, and put them into a kettle with +sufficient water to cover them. Simmer them very slowly till you find +that the skin will come off easily. Then take them out and peel and core +them; extract the cores carefully with a small knife, so as not to break +the apples. Then weigh them, and to every pound of crab apples allow a +pound and a half of loaf-sugar and a half pint of water. Put the sugar +and water into a preserving kettle, and when they are melted together, +set it over the fire and let it boil. After skimming it once, put in the +crab apples, adding a little cochineal powder rubbed with a knife into a +very small quantity of white brandy till it has dissolved. This will +greatly improve the colour of the apples. Cover them and let them boil +till clear and tender, skimming the syrup when necessary. Then spread +them out on dishes, and when they are cold, put them into glass jars and +pour the syrup over them.</p> + +<p>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 each pound of crab apples.</p> + +<p>If you find that after they have been kept awhile, the syrup inclines +to become dry or candied, give it another boil with the crab apples in +it, adding a tea-cup full of water to about three or four pounds of the +sweetmeat.</p> <br> + +<p><a name="TO_PRESERVE_GREEN_GAGES."></a><b>TO PRESERVE GREEN +GAGES.</b></p> + +<p>Take large fine green gages that are not 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.</p> + +<p>To preserve them whole without peeling, you must prick each at the +top and bottom, with a large needle.</p> <br> + +<p><a name="TO_PRESERVE_PLUMS."></a><b>TO PRESERVE PLUMS.</b></p> + +<p>Take fine ripe plums; weigh them, and to each pound allow a pound and +a half of loaf-sugar. Put them into a pan, and scald them in boiling +water to make the skins come off easily. Peel them, and throw them as +you do so into a large china pitcher. Let them set for an hour or two, +and then take them out, saving all the juice that has exuded from them +while in the pitcher. Spread the plums out on large dishes, and cover +them with half the sugar you have allotted to them, (it must be +previously powdered,) and let them lie in it all night. Next morning +pour the juice out of the pitcher into a porcelain preserving kettle, +add the last half of the sugar to it, and let it melt over the fire. +When it has boiled skim it, and then put in the plums. Boil them over a +moderate fire, for about half an hour. Then take them out one by one +with a spoon, and spread them on large dishes to cool. If the syrup is +not sufficiently thick and clear, boil and skim it a little longer till +it is. Put the plums into glass jars and pour the syrup warm +over them.</p> + +<p>The flavour will be much improved by boiling in the syrup with the +fruit a handful or more of the kernels of plums, blanched in scalding +water and broken in half. Take the kernels out of the syrup before you +pour it into the jars.</p> + +<p>You may preserve plums whole, without peeling, by pricking them +deeply at each end with a large needle.</p> + +<p>Green gages and damsons maybe preserved according to this +receipt.</p> <br> + +<p><a name="PLUMS_FOR_COMMON_USE."></a><b>PLUMS FOR COMMON USE.</b></p> + +<p>Take fine ripe plums, and cut them in half. Extract all the stones, +and spread out the plums on large dishes. Set the dishes on the sunny +roof of a porch or shed, and let the plums have the full benefit of the +sun for three or four days, taking them in, as soon as it is off, or if +the sky becomes cloudy. This will half dry them. Then pack them closely +in stone jars with a thick layer of the best brown sugar between every +layer of plums; putting plenty of sugar at the bottom and top of the +jars. Cover them closely, and set them away in a dry place.</p> + +<p>If they have been properly managed, they will keep a year; and are +very good for pies and other purposes, in the winter and spring.</p> + +<p>Peaches may be prepared for keeping in the same manner.</p> <br> + +<p><a name="EGG_PLUMS_WHOLE."></a><b>EGG PLUMS WHOLE.</b></p> + +<p>Take large egg plums that are not quite ripe, and prick them all over +with a small silver fork. Leave on the stems. To three pounds of plums +allow three pounds and a half of loaf-sugar, broken small or powdered. +Put the plums and sugar into a preserving kettle, and pour in one half +pint of clear hard water. Hang the kettle over a moderate fire, and boil +and skim it, As soon as the skin begins to crack or shrivel, take out +the plums one at a time, (leaving the syrup on the fire,) and spread +them on large dishes to cool. Place them in the open air, and as soon as +they are cool enough to be touched with your fingers, smooth the skin +down where it is broken or ruffled, When quite cold, return them to the +syrup, (which in the mean time must have been kept slowly simmering,) +and boil the plums again till they are quite clear, but not till they +break. Put them warm into large glass or queen's-ware jars, and pour the +syrup over them.</p> <br> + +<p><a name="TO_PRESERVE_PEARS."></a><b>TO PRESERVE PEARS.</b></p> + +<p>Take large fine juicy pears that are not 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 pat +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 +front 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 tooling, pour it over them.</p> + +<p>If you wish to have them red, add a little powdered cochineal to the +strong syrup when you put in your pears.</p> <br> + +<p><a name="BAKED_PEARS."></a><b>BAKED PEARS.</b></p> + +<p>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 half a 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 he done in about an hour, or they may probably require +more time; but you must not let them remain long enough in the oven, to +break or fall to pieces. When cool, put them up in a stone jar. In cold +weather they will keep a week.</p> + +<p>To bake smaller pears, pare them, but leave on the stems, and do not +core them. Put them into a deep dish with fresh lemon, or orange-peel; +throw on them some brown sugar or molasses; pour in at the bottom a +little water to keep them from burning; and bake them till tender +throughout.</p> <br> + +<p><a name="TO_PRESERVE_GOOSEBERRIES."></a><b>TO PRESERVE +GOOSEBERRIES.</b></p> + +<p>The best way of preserving gooseberries is with jelly. They should be +full grown but green. Take six quarts of gooseberries, and select three +quarts of the largest and finest to preserve whole, reserving the others +for the jelly. Put the whole ones into a pan with sufficient water to +cover them, and simmer them slowly till they begin to be tender; but do +not keep them on the fire till they are likely to burst. Take them out +carefully with a perforated skimmer to drain the warm water from them, +and lay them directly in a pan of cold water. Put those that you intend +for the jelly into a stew-pan, allowing to each quart of gooseberries +half a pint of water. Boil them fast till they go all to pieces, and +stir and mash them with a spoon. Then put them into a jelly-bag that has +been first dipped in hot water, and squeeze through it all the juice. +Measure the juice, and to each pint allow a pound and a half of +loaf-sugar. Break up the sugar, and put it into a preserving kettle; +pour the juice over it, and let it stand to melt, stirring it +frequently. When it has all dissolved, set it over the fire, put the +gooseberries into it, and let them boil twenty minutes, or till they are +quite clear, and till the jelly is thick and congeals in the spoon when +you hold it in the air. If the gooseberries seem likely to break, take +them out carefully, and let the jelly boil by itself till it is +finished. When all is done, put up the gooseberries and the jelly +together in glass jars.</p> + +<p>Strawberries, raspberries, grapes, currants or any small fruit may in +a similar manner be preserved in jelly.</p> <br> + +<p><a name="TO_STEW_GOOSEBERRIES."></a><b>TO STEW GOOSEBERRIES.</b></p> + +<p>Top and tail them. Pour some boiling water on the gooseberries, cover +them up, and let them set about half an hour, or till the skin is quite +tender, but not till it bursts, as that will make the juice run out into +the water. Then pour off the water, and mix with the gooseberries an +equal quantity of sugar. Put them into a porcelain stew-pan or skillet, +and set it on hot coals, or on a charcoal furnace. In a few minutes you +may begin to mash them against the side of the pan with a wooden spoon. +Let them stew about half an hour, stirring them frequently. They must be +quite cold before they are used for any thing.</p> <br> + +<p><a name="GOOSEBERRY_FOOL."></a><b>GOOSEBERRY FOOL.</b></p> + +<p>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.</p> + +<p>Gooseberries prepared in this manner make a very good pudding, with +the addition of a little grated bread. Use both whites and yolks of the +eggs. Stir the mixture well, and bake it in a deep dish. Eat it cold, +with sugar grated over it.</p> <br> + +<p><a name="TO_BOTTLE_GOOSEBERRIES."></a><b>TO BOTTLE +GOOSEBERRIES.</b></p> + +<p>For this purpose the gooseberries must be large and full grown, but +quite green. Top and tail them, and put them into wide-mouthed bottles +as far up as the beginning of the neck. Cover the bottom of a large +boiler or kettle with saw-dust or straw. Stand the bottles of +gooseberries (slightly corked) upright in the boiler, and pour round +them cold water to each, as far up as the fruit. Put a brisk fire under +the boiler, and when the water boils up, instantly take out the bottles +and fill them up to the mouth with boiling water, which you must have +ready in a tea-kettle. Cork them again slightly, and when quite cold put +in the corks very tight and seal them. Lay the bottles on their sides in +a box of dry sand, and turn them every day for four or five weeks. If +properly managed, the gooseberries will keep a year, and may be used at +any time, by stewing them with sugar.</p> + +<p>You may bottle damsons in the same manner; also grapes.</p> <br> + +<p><a name="PRESERVED_RASPBERRIES."></a><b>PRESERVED RASPBERRIES.</b></p> + +<p>Take a quantity of ripe raspberries, and set aside the half, +selecting for that purpose the largest and firmest. Then put the +remainder into your preserving pan, mash them, and set them over the +fire. As soon as they have come to a boil, take them out, let them cool, +and then squeeze them through a bag.</p> + +<p>While they are cooling, prepare your sugar, which must be fine loaf. +Allow a pound of sugar to every quart of whole raspberries. Having +washed the kettle clean, put the sugar into it, allowing half a pint of +cold water to two pounds of sugar. When it has melted in the water, put +it on the fire, and boil it till the scum ceases to rise, and it is a +thick syrup; taking care to skim it well. Then put in the whole +raspberries, and boil them rapidly a few minutes, but not long enough to +cause them to burst. Take them out with a skimmer full of holes, and +spread them on a large dish to cool. Then mix with the syrup the juice +of those you boiled first, and let it boil about ten or fifteen minutes. +Lastly, put in the whole fruit, and give it one more boil, seeing that +it does not break.</p> + +<p>Put it warm into glass jars or tumblers, and when quite cold cover it +closely with paper dipped in brandy, tying another paper tightly +over it.</p> + +<p>Strawberries may be done in the same manner; blackberries also.</p> +<br> + +<p><a name="RASPBERRY_JAM."></a><b>RASPBERRY JAM.</b></p> + +<p>Take fine raspberries that are perfectly ripe. Weigh them, and to +each pound of fruit allow three quarters of a pound of fine loaf-sugar. +Mash the raspberries, and break up the sugar. Then mix them together, +and put them into a preserving kettle over a good fire. Stir them +frequently and skim them. The jam will be done in half an hour. Put it +warm into glasses, and lay on the top a white paper cut exactly to fit +the inside, and dipped in brandy. Then tie on another cover of very +thick white paper.</p> + +<p>Make blackberry jam in the same manner.</p> <br> + +<p><a name="TO_PRESERVE_CRANBERRIES."></a><b>TO PRESERVE +CRANBERRIES.</b></p> + +<p>The cranberries must be large and ripe. Wash them, and to six quarts +of cranberries allow nine pounds of the best brown sugar. Take three +quarts of the cranberries, and put them into a stew-pan with a pint and +a half of water. Cover the pan, and boil or stew them, till they are all +to pieces. Then squeeze the juice through a jelly-bag. Put the sugar +into a preserving kettle, pour the cranberry juice over it and let it +stand till it is all melted, stirring it up frequently. Then place the +kettle over the fire, and put in the remaining three quarts of whole +cranberries. Let them boil till they are tender, clear, and of a bright +colour, skimming them frequently. When done, put them, warm into jars +with the syrup, which should be like a thick jelly.</p> <br> + +<p><a name="RED_CURRANT_JELLY."></a><b>RED CURRANT JELLY.</b></p> + +<p>The currants should be perfectly ripe and gathered on a dry day. +Strip them from the stalks, and put them into a stone jar. Cover the +jar, and set it up to the neck in a kettle of boiling water. Keep the +water boiling round the jar till the currants are all broken, stirring +them up occasionally. Then put them into a jelly-bag, and squeeze out +all the juice. To each pint of juice allow a pound and a quarter of the +best loaf-sugar. Put the sugar into a porcelain kettle, pour the juice +over it, and stir it frequently till it is all melted. Then set the +kettle over a moderate fire, and let it boil twenty minutes, or till you +find that the jelly congeals in the spoon when, you hold it in the air; +skim it carefully all the time. When the jelly is done, pour it warm +into tumblers, and cover each with two rounds of white tissue paper, cut +to fit exactly the inside of the glass.</p> + +<p>Jelly of gooseberries, plums, raspberries, strawberries, barberries, +blackberries, grapes, and other small fruit may all be made in this +manner.</p> <br> + +<p><a name="WHITE_CURRANT_JELLY."></a><b>WHITE CURRANT JELLY.</b></p> + +<p>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. As soon as the currants begin to break, +take them out and strain them through a linen cloth. To each pint of +juice allow a pound and a quarter of the best double refined loaf-sugar; +break it small, and put it into a porcelain preserving pan with barely +sufficient water to melt it; not quite half a pint to a pound and a +quarter of sugar; it must be either clear spring water or river water +filtered. Stir up the sugar while it is dissolving, and when all is +melted, put it over a brisk fire, and boil and skim it till clear and +thick. When the scum ceases to rise, put in the white currant juice and +boil it fast for ten minutes. Then put it warm into tumblers, and when +it is cold, cover it with double white tissue paper.</p> + +<p>In making this jelly, use only a silver spoon, and carefully observe +all the above precautions, that it may be transparent and delicate. If +it is not quite clear and bright when done boiling, you may run it again +through a jelly-bag.</p> + +<p>White raspberry jelly may be prepared in the same manner. A very nice +sweetmeat is made of white raspberries preserved whole, by putting them +in white currant jelly during the ten minutes that you are boiling the +juice with the syrup. You may also preserve red raspberries whole, by +boiling them in red currant jelly.</p> <br> + +<p><a name="BLACK_CURRANT_JELLY."></a><b>BLACK CURRANT JELLY.</b></p> + +<p>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.</p> + +<p>Black currant jelly is excellent for sore throats; and if eaten +freely on the first symptoms of the disease, will frequently check, it +without any other remedy. It would be well for all families to keep it +in the house.</p> <br> + +<p><a name="GRAPE_JELLY."></a><b>GRAPE JELLY.</b></p> + +<p>Take ripe juicy grapes, pick them from the steins; put them into a +large earthen pan, and mash them with the back of a wooden ladle, or +with a potato beetle. Put them into a kettle, (without any water,) cover +them, closely, and let them boil for a quarter of an hour; stirring them +up occasionally from the bottom. Then squeeze them through a jelly-bag, +and to each pint of juice allow a pound of loaf-sugar. Dissolve the +sugar in the grape juice; then put it over a quick fire in a preserving +kettle, and boil and skim it twenty minutes. When it is a clear thick +jelly, take it off, put it warm into tumblers, and cover them with +double tissue paper cut to fit the inside.</p> + +<p>In the same manner you may make an excellent jelly for common use, of +ripe fox grapes and the best brown sugar; mixing with the sugar before +it goes on the fire, a little beaten white of egg; allowing two whites +to three pounds of sugar.</p> <br> + +<p><a name="GRAPES."></a><b>GRAPES.</b></p> + +<p>Take some large close bunches of fine grapes, (they must not be too +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.</p> + +<p>Foreign grapes are kept in bunches, laid lightly in earthen jars of +dry saw-dust.</p> <br> + +<p><a name="TO_KEEP_WILD_GRAPES."></a><b>TO KEEP WILD GRAPES.</b></p> + +<p>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 +bail with additional sugar.</p> <br> + +<p><a name="TO_PRESERVE_STRAWBERRIES."></a><b>TO PRESERVE +STRAWBERRIES.</b></p> + +<p>Strawberries for preserving should be large and ripe. They will keep +best if gathered in dry weather, when there has been no rain for at +least two days. Having hulled, or topped and tailed them all, 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.</p> <br> + +<p><a name="TO_PRESERVE_CHERRIES."></a><b>TO PRESERVE CHERRIES.</b></p> + +<p>Take large ripe morella cherries; weigh them, and to each pound allow +a pound of loaf-sugar. Stone the cherries, (opening them with a sharp +quill,) and save the juice that comes from them in the process. As you +stone them, throw them into a large pan or tureen, and strew about half +the sugar over them, and let them lie in it an hour or two after they +are all stoned. Then put them into a preserving kettle with the +remainder of the sugar, and boil and skim them till the fruit is clear +and the syrup thick.</p> <br> + +<p><a name="CHERRIES_PRESERVED_WHOLE."></a><b>CHERRIES PRESERVED +WHOLE.</b></p> + +<p>The large carnation cherries are the best for this purpose. They +should be quite ripe. Prick every one in several places with a needle, +and leave on the stalks cut short. To each pound of cherries allow a +pound and a quarter of the best loaf-sugar. Spread them on large dishes, +and strew over them a thick layer of the sugar powdered fine; about a +quarter of a pound of sugar to each pound of cherries. Or you may put +them into a large tureen, and disperse the sugar among them, cover them, +and let them set all night. In the morning get some ripe red currants; +pick them, from the stalks, and squeeze them through a linen cloth till +you have just sufficient juice to moisten the remaining sugar, which you +must have ready in a preserving kettle. When the sugar has melted in the +currant juice, put it over the fire, and when it has been well boiled +and skimmed, put in the cherries and simmer them half an hour, or till +they are so clear that you can see the stones through them. Then take +them up one at a time, and spread them out to cool. Taste one, and if +the sugar does not seem, to have sufficiently penetrated it, return them +to the syrup and boil them a little longer, but do not allow them to +break. If you are willing to take the trouble, you may put them out to +cool three or four times while simmering. This will make them more +transparent, and prevent them from bursting.</p> <br> + +<p><a name="CHERRY_JELLY."></a><b>CHERRY JELLY.</b></p> + +<p>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.</p> <br> + +<p><a name="CHERRY_JAM."></a><b>CHERRY JAM.</b></p> + +<p>To each pound of cherries allow three quarters of a pound of the best +brown sugar. Stone them, and as you do so throw the sugar gradually into +the pan with them. Cover them and let them set all night. Next day, boil +them slowly till the cherries and sugar form a thick smooth mass. Put it +up in queen's-ware jars.</p> <br> + +<p><a name="TO_DRY_CHERRIES."></a><b>TO DRY CHERRIES.</b></p> + +<p>Choose the finest and largest red cherries for this purpose. Store +them, and spread them on large dishes in the sun, till they become quite +dry, taking them in as soon as the sun is off, or if the sky becomes +cloudy. Put them up in stone jars, strewing among them some of the best +brown sugar.</p> + +<p>The common practice of drying cherries with the stones in, (to save +trouble,) renders them so inconvenient to eat, that they are of little +use, when done in that manner.</p> + +<p>With the stones extracted, dried cherries will be found very good for +common pies.</p> <br> + +<p><a name="BARBERRY_JELLY."></a><b>BARBERRY JELLY.</b></p> + +<p>Take ripe barberries, and having stripped them from the stalks, mash +them, and boil them in their juice for a quarter of an hour. Then +squeeze them through a bag: allow to each pint of juice, a pound of +loaf-sugar; and having melted the sugar in the juice, boil them together +twenty or twenty-five minutes, skimming carefully. Put it up in tumblers +with tissue paper.</p> + +<p><a name="FROSTED_FRUIT."></a><b>FROSTED FRUIT.</b></p> + +<p>Take large ripe cherries, plums, apricots, or grapes, and cut off +half the stalk. Have ready in one dish some beaten white of egg, and in +another some fine loaf-sugar, powdered and sifted. Dip the fruit first +into the white of egg, and then roll it one by one in the powdered +sugar. Lay a sheet of white paper on the bottom of a reversed sieve, set +it on a stove or in some other warm place, and spread the fruit on the +paper till the icing is hardened.</p> <br> + +<p><a name="PEACH_LEATHER."></a><b>PEACH LEATHER.</b></p> + +<p>To six pounds of ripe peaches, (pared and quartered,) allow three +pounds of the best brown sugar. Mix them together, and put them, into a +preserving kettle, with barely water enough to keep them from burning. +Pound and mash them a while with a wooden beetle. Then boil and skim +them for three hours or more, stirring them nearly all the time. When +done, spread them thinly on large dishes, and set them in the sun for +three or four days; Finish the drying by loosening the peach leather on +the dishes, and setting them in the oven after the bread is taken out, +letting them remain till the oven is cold. Roll up the peach leather and +put it away in a box.</p> + +<p>Apple leather may be made in the same manner.</p> <br> + +<p><a name="RHUBARB_JAM."></a><b>RHUBARB JAM.</b></p> + +<p>Peel the rhubarb stalks and cut them into small square pieces. Then +weigh them, and to each pound allow three quarters of a pound of +powdered loaf-sugar. Put the sugar and the rhubarb into a large, deep, +white pan, in alternate layers, the top layer to be of sugar--cover it, +and let it stand all night. In the morning, put it into a preserving +kettle, and boil it slowly till the whole is dissolved into a thick +mass, stirring it frequently, and skimming it before every stirring. Put +it warm into glass jars, and tie it up with brandy paper.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="PASTRY,_PUDDINGS,_ETC"></a>PASTRY, PUDDINGS, ETC.</h2> <br> + +<p><a name="THE_BEST_PLAIN_PASTE."></a><b>THE BEST PLAIN PASTE.</b></p> + +<p>All paste should be made in a very cool place, as heat renders it +heavy. It is far more difficult to get it light in summer than in +winter. A marble slab is much better to roll it on than a paste-board. +It will be improved in lightness by washing the butter in very cold +water, and squeezing and pressing out all the salt, as salt is injurious +to paste. In New York and in the Eastern states, it is customary, in the +dairies, to put more salt in what is called fresh butter, than in New +Jersey, Pennsylvania, and Delaware. This butter, therefore, should +always undergo the process of washing and squeezing before it is used +for pastry or cakes. None but the very best butter should be taken for +those purposes; as any unpleasant taste is always increased by baking. +Potted butter never makes good paste. As pastry is by no means an +article of absolute necessity, it is better not to have it at all, than +to make it badly, and of inferior ingredients; few things being more +unwholesome than hard, heavy dough. The flour for paste should always be +superfine.</p> + +<p>You may bake paste in deep dishes or in soup plates. For shells that +are to be baked empty, and afterwards filled with stewed fruit or +sweetmeats, deep plates of block tin with broad edges are best. If you +use patty-pans, the more flat they are the better. Paste always rises +higher and is more perfectly light and flaky, when unconfined at the +sides while baking. That it may be easily taken out, the dishes or tins +should be well buttered.</p> + +<p>To make a nice plain paste,--sift three pints of superfine flour, by +rubbing it through a sieve into a deep pan. Divide a pound of fresh +butter into four quarters. Cut up one quarter into the flour, and rub it +fine with your hands. Mix in, gradually, as much cold water as will make +a tolerably stiff dough, and then knead it slightly. Use as little water +as possible or the paste will be tough. Sprinkle a little flour on your +paste-board, lay the lump of dough upon it, and knead it a very short +time. Flour it, and roll it out into a very thin sheet, always rolling +from you. Flour your rolling-pin to prevent its sticking. Take a second +quarter of the butter, and with your thumb, spread it all over the sheet +of paste. If your hand is warm, use a knife instead of your thumb; for +if the butter oils, the paste will be heavy. When you have put on the +layer of butter, sprinkle it with a very little flour, and with your +hands roll up the paste as you would a sheet of paper. Then flatten it +with a rolling-pin, and roll it out a second time into a thin sheet. +Cover it with another layer of butter, as before, and again roll it up +into a scroll. Flatten it again, put on the last layer of butter, flour +it slightly, and again roll up the sheet. Then cut the scroll into as +many pieces as you want sheets for your dishes or patty-pans. Roll out +each piece almost an inch thick. Flour your dishes, lay the paste +lightly on them, notch the edges, and bake it a light brown. The oven +must be moderate. If it is too hot, the paste will bake before it has +risen sufficiently. If too cold, it will scarcely rise at all, and will +be white and clammy. When you begin to make paste in this manner, do not +quit it till it is ready for the oven. It must always be baked in a +close oven where no air can reach it.</p> + +<p>The best rolling-pins, are those that are straight, and as thick at +the ends as in the middle. They should be held by the handles, and the +longer the handles the more convenient. The common rolling-pins that +decrease in size towards the ends, are much less effective, and more +tedious, as they can roll so little at a time; the extremities not +pressing on the dough at all.</p> + +<p>All, pastry is best when fresh. After the first day it loses much of +its lightness, and is therefore more unwholesome.</p> <br> + +<p><a name="COMMON_PIE_CRUST."></a><b>COMMON PIE CRUST.</b></p> + +<p>Sift two quarts of superfine flour into a pan. Divide one pound of +fresh butter into two equal parts, and cut up one half in the flour, +rubbing it fine. Mix it with a very little cold water, and make it into +a round lump. Knead it a little. Then flour your paste-board, and roll +the dough out into a large thin sheet. Spread it all over with the +remainder of the butter. Flour it, fold it up, and roll it out again. +Then fold it again, or roll it into a scroll. Cut it into as many pieces +as you want sheets of paste, and roll each not quite an inch thick. +Butter your pie-dish.</p> + +<p>This paste will do for family use, when covered pies are wanted. Also +for apple dumplings, pot-pies, &c.; though all boiled paste is best +when made of suet instead of butter. Short cakes may be made of this, +cut out with the edge of a tumbler. It should always be eaten +fresh.</p> <br> + +<p><a name="SUET_PASTE."></a><b>SUET PASTE.</b></p> + +<p>Having removed the skirt 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.</p> + +<p>Suet paste should always be boiled. It is good for plain puddings +that are made of apples, gooseberries, blackberries or other fruit; and +for dumplings. If you use it for pot-pie, roll it the last time rather +thicker than if wanted for any other purpose. If properly made, it will +be light and flaky, and the suet imperceptible. If the suet is minced +very fine, and thoroughly incorporated with the flour, not the slightest +lump will appear when the paste comes to table.</p> + +<p>The suet must not be melted before it is used; but merely minced as +fine as possible and mixed cold with the flour.</p> + +<p>If for dumplings to eat with boiled mutton, the dough must be rolled +out thick, and cut out of the size you want them, with a tin, or with +the edge of a cup or tumbler.</p> <br> + +<p><a name="DRIPPING_PASTE."></a><b>DRIPPING PASTE.</b></p> + +<p>To a pound of fresh beef-dripping, that has been nicely clarified, +allow two pounds and a quarter of flour. Put the flour into a large pan, +and mix the dripping with it, rubbing it into the flour with your hands +till it is thoroughly incorporated. Then make it into a stiff dough with +a little cold water, and roll it out twice. This may be used for common +meat pies.</p> <br> + +<p><a name="LARD_PASTE."></a><b>LARD PASTE.</b></p> + +<p>Lard for paste should never be used without an equal quantity of +butter. Take half a pound of nice lard, and half a pound of fresh +butter; rub them together into two pounds and a quarter of flour, and +mix it with a little cold water to a stiff dough. Roll it out twice. Use +it for common pies. Lard should always be kept in tin.</p> <br> + +<p><a name="POTATO_PASTE."></a><b>POTATO PASTE.</b></p> + +<p>To two quarts of flour, allow fourteen good sized potatoes. Boil the +potatoes till they are thoroughly done throughout. Then peel, and mash +them very fine. Rub them through a cullender.</p> + +<p>Having sifted the flour into a pan, add the potatoes gradually; +rubbing them well into the flour with your hands. Mix in sufficient cold +water to make a stiff dough. Roll it out evenly, and you may use it for +apple dumplings, boiled apple pudding, beef-steak pudding, &c.</p> + +<p>Potato paste must be sent to table quite hot; as soon as it cools it +becomes tough and heavy. It is unfit for baking; and even when boiled is +less light than suet paste.</p> <br> + +<p><a name="FINE_PUFF_PASTE."></a><b>FINE PUFF PASTE.</b></p> + +<p>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, +[Footnote: Or into nine; and roll it in that number of times.] 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.</p> + +<p>The edges of paste should always be notched before it goes into the +oven. For this purpose, use a sharp penknife, dipping it frequently in +flour as it becomes sticky. The notches should be even and regular. If +you do them imperfectly at first, they cannot be mended by sticking on +additional bits of paste; as, when baked, every patch will be doubly +conspicuous. There are various ways of notching; one of the neatest is +to fold over one corner of each notch; or you may arrange the notches to +stand upright and lie flat, alternately, all round the edge. They should +be made small and regular. You may form the edge into leaves with the +little tin cutters made for the purpose.</p> + +<p>If the above directions for puff paste are carefully followed, and if +it is not spoiled in baking, it will rise to a great thickness and +appear in flakes or leaves according to the number of times you have put +in the butter.</p> + +<p>It should be eaten the day it is baked.</p> <br> + +<p><a name="SWEET_PASTE."></a><b>SWEET PASTE.</b></p> + +<p>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 ten ounces 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.</p> + +<p>This paste is intended for tarts of the finest sweetmeats. If used as +shells they should be baked empty, and filled when cool. If made into +covered tarts they may be iced all over, in the manner of cakes, with +beaten white of egg and powdered loaf-sugar. To make puffs of it, roll +it out and cut it into round pieces with the edge of a large tumbler, or +with a tin cutter. Lay the sweetmeat on one half of the paste, fold the +other over it in the form of a half-moon, and unite the edges by +notching them together. Bake them in a brisk oven, and when cool, send +them to table handsomely arranged, several on a dish.</p> + +<p>Sweet paste is rarely used except for very handsome entertainments. +You may add some rose water in mixing it.</p> <br> + +<p><a name="SHELLS."></a><b>SHELLS.</b></p> + +<p>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 must be taken out of +the dishes on which they were baked, and transferred to plates and +filled with the fruit.</p> + +<p>Shells of puff paste will rise best if baked on flat patty-pans, or +tin plates. When they are cool, pile the sweetmeats on them in +a heap.</p> + +<p>The thicker and higher the paste rises, and the more it flakes in +layers or leaves, the finer it is considered.</p> + +<p>Baking paste as empty shells, prevents it from being moist or clammy +at the bottom.</p> + +<p>Tarts are small shells with fruit in them.</p> <br> + +<p><a name="PIES."></a><b>PIES.</b></p> + +<p>Pies may be made with any sort of paste. It is a fault to roll it out +too thin; for if it has not sufficient substance, it will, when baked, +be dry and tasteless. For a pie, divide the paste into two sheets; +spread one of them over the bottom and sides of a deep dish well +buttered. Next put in the fruit or other ingredients, (heaping it higher +in the centre,) and then place the other sheet of paste on the top as a +lid or cover; pressing the edges closely down, and afterwards crimping +or notching them with a sharp small knife.</p> + +<p>In making pies of juicy fruit, it is well to put on the centre of the +under crust a common tea-cup, laying the fruit round it and over it. The +juice will collect under the cup, and not be liable to run out from +between the edges. There should be plenty of sugar strewed among the +fruit as you put it into the pie.</p> + +<p>Preserves should never be put into covered pies. The proper way is to +lay them in baked shells.</p> + +<p>All pies are best the day they are baked. If kept twenty-four hours +the paste falls and becomes comparatively hard, heavy, and unwholesome. +If the fruit is not ripe, it should be stewed with sugar, and then +allowed to get cold before it is put into the pie. If put in warm it +will make the paste heavy. With fruit pies always have a sugar dish on +the table, in case they should not be found sweet enough.</p> <br> + +<p><a name="STANDING_PIES."></a><b>STANDING PIES.</b></p> + +<p>Cut up half a pound of butter, and put it into a sauce-pan with three +quarters of a pint of water; cover it, and set it on hot coals. Have +ready in a pan two pounds of sifted flour; make a hole in the middle of +it, pour in the melted butter as soon as it boils, and then with a spoon +gradually mix in the flour. When it is well mixed, knead it with your +hands into a stiff dough. Sprinkle your paste-board with flour, lay the +dough upon it, and continue to knead it with your hands till it no +longer sticks to them, and is quite light. Then let it stand an hour to +cool. Cut off pieces for the bottom and top; roll them out thick, and +roll out a long piece for the sides or walls of the pie, which you must +fix on the bottom so as to stand up all round; cement them together with +white of egg, pinching and closing them firmly. Then put in the +ingredients of your pie, (which should be venison, game, or poultry,) +and lay on the lid or top crust, pinching the edges closely together. +You may ornament the sides and top with leaves or flowers of paste, +shaped with a tin cutter, and notch or scollop the edges handsomely. +Before you set it in the oven glaze it all over with white of egg. Bake +it four hours. These pies are always eaten cold, and in winter will keep +two or three weeks, if the air is carefully excluded from them; and they +may be carried to a considerable distance.</p> <br> + +<p><a name="A_PYRAMID_OF_TARTS."></a><b>A PYRAMID OF TARTS.</b></p> + +<p>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.</p> + +<p>Notch all the edges handsomely. You may ornament the top or pinnacle +of the pyramid with a sprig of orange blossom or myrtle.</p> <br> + +<p><a name="APPLE_AND_OTHER_PIES."></a><b>APPLE AND OTHER PIES.</b></p> + +<p>Take fine juicy acid apples; pare, core, and cut them into small +pieces. Have ready a deep dish that has been lined with paste. Fill it +with the apples; strewing among them layers of brown sugar, and adding +the rind of a lemon pared thin, and also the juice squeezed in, or some +essence of lemon. Put on another sheet of paste as a lid; close the +edges well, and notch them. Bake the pie in a moderate oven, about three +quarters of an hour. Eat it with cream and sugar, or with cold boiled +custard.</p> + +<p>If the pie is made of early green apples, they should first be stewed +with a very little water and plenty of brown sugar.</p> + +<p>What are called sweet apples are entirely unfit for cooking, as they +become tough and tasteless; and it is almost impossible to get them +sufficiently done.</p> + +<p>When you put stewed apples into baked shells, grate nutmeg over the +top. You may cover them with cream whipped to a stiff froth, and heaped +on them.</p> + +<p>Cranberries and gooseberries should be stewed with sugar before they +are put into paste. Peaches should be cut in half or quartered, and the +stones taken out. The stones of cherries and plums should also be +extracted.</p> + +<p>Raspberries or strawberries, mixed with cream and white sugar, may he +put raw into baked shells.</p> <br> + +<p><a name="RHUBARB_TARTS."></a><b>RHUBARB TARTS.</b></p> + +<p>Take the young green stalks of the rhubarb plant, or spring fruit as +it is called in England; and having peeled off the thin skin, cut the +stalks into small pieces about an inch long, and put them into a +sauce-pan with plenty of brown sugar, and its own juice. Cover it, and +let it stew slowly till it is soft enough to mash to a marmalade. Then +set it away to cool. Have ready some fresh baked shells; fill them with +the stewed rhubarb, and grate white sugar over the top.</p> + +<p>For covered pies, cut the rhubarb very small; mix a great deal of +sugar with it, and put it in raw. Bake the pies about three quarters of +an hour.</p> <br> + +<p><a name="MINCE_PIES."></a><b>MINCE PIES.</b></p> + +<p>These pies are always made with covers, and should be eaten warm. If +baked the day before, heat them on the stove or before the fire.</p> + +<p>Mince-meat made early in the winter, and packed closely in stone +jars, will keep till spring, if it has a sufficiency of spice and +liquor. Whenever you take out any for use, pour some additional brandy +into the jar before you cover it again, and add some more sugar. No +mince-meat, however, will keep well unless all the ingredients are of +the best quality. The meat should always be boiled the day before you +want to chop it.</p> <br> + +<p><a name="GOOD_MINCE-MEAT."></a><b>GOOD MINCE-MEAT.</b></p> + +<p>Take a bullock's heart and boil it, or two pounds of the lean of +fresh beef. When it is quite cold, chop it very fine. Chop three pounds +of beef suet (first removing the skin and strings) and six pounds of +large juicy apples that have been pared and cored. Then, stone six +pounds of the best raisins, (or take sultana raisins that are without +stones,) and chop them also. Wash and dry three pounds of currants. Mix +all together; adding to them the grated peel and the juice of two or +three large oranges, two table-spoonfuls of powdered cinnamon, two +powdered nutmegs, and three dozen powdered cloves, a tea-spoonful of +beaten mace, one pound of fine brown sugar, one quart of Madeira wine, +one pint of French brandy, and half a pound of citron cut into large +slips. Having thoroughly mixed the whole, put it into a stone jar, and +tie it up with brandy paper.</p> <br> + +<p><a name="THE_BEST_MINCE-MEAT,"></a><b>THE BEST MINCE-MEAT,</b></p> + +<p>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.</p> + +<p>Bake this mince-meat in puff paste.</p> + +<p>You may reserve the citron to put in when you make the pies. Do not +cut the slips too small, or the taste will be almost +imperceptible.</p> <br> + +<p><a name="VERY_PLAIN_MINCE-MEAT."></a><b>VERY PLAIN MINCE-MEAT.</b></p> + +<p>Take a piece of fresh beef, consisting of about two pounds of lean, +and one pound of fat. Boil it, and when it is quite cold, chop it fine. +Or you may substitute cold roast beef. Pare and core some fine juicy +apples, cut them in pieces, weigh three pounds, and chop them. Stone +four pounds of raisins, and chop them also. Add a large table-spoonful +of powdered cloves, and the same quantity of powdered cinnamon. Also a +pound of brown sugar. Mix all thoroughly, moistening it with a quart of +bottled or sweet cider. You may add the grated peel and the juice of an +orange.</p> + +<p>Bake it in good common paste.</p> + +<p>This mince-meat will do very well for children or for family use, but +is too plain to be set before a guest. Neither will it keep so long as +that which is richer and more highly seasoned. It is best to make no +more of it at once than you have immediate occasion for.</p> <br> + +<p><a name="MINCE-MEAT_FOR_LENT."></a><b>MINCE-MEAT FOR LENT.</b></p> + +<p>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.</p> + +<p>These mince pies may be eaten by persons who refrain from meat in +Lent.</p> <br> + +<p><a name="ORANGE_PUDDING."></a><b>ORANGE PUDDING.</b></p> + +<p>Grate the yellow part of the rind, and squeeze the juice of two +large, smooth, deep-coloured oranges. Stir together to a cream, half a +pound of butter, and half a pound of powdered white sugar, and add a +wine-glass of mixed wine and brandy. Beat very light six eggs, and stir +them gradually into the mixture. Put it into a buttered dish with a +broad edge, round which lay a border of puff-paste neatly notched. Bake +it half an hour, and when cool grate white sugar over it.</p> + +<p>You may add to the mixture a Naples biscuit, or two finger biscuits, +grated.</p> <br> + +<p><a name="LEMON_PUDDING."></a><b>LEMON PUDDING.</b></p> + +<p>May be made precisely in the same manner as the above; substituting +lemons for oranges.</p> <br> + +<p><a name="QUINCE_PUDDING."></a><b>QUINCE PUDDING.</b></p> + +<p>Take six large ripe quinces; pare them, and cut out all the +blemishes. Then scrape them to a pulp, and mix the pulp with half a pint +of cream, and half a pound of powdered sugar, stirring them together +very hard. Beat the yolks of seven eggs, (omitting all the whites except +two,) and stir them gradually into the mixture, adding two wine glasses +of rose water. Stir the whole well together and bake it in a buttered +dish three quarters of an hour Grate sugar over it when cold.</p> + +<p>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.</p> <br> + +<p><a name="ALMOND_PUDDING."></a><b>ALMOND PUDDING.</b></p> + +<p>Take half a pound of shelled sweet almonds, and three ounces of +shelled bitter almonds, or peach-kernels. Scald and peel them; throwing +them, as they are peeled, into cold water. Then pound them one at a time +in a marble mortar, adding to each a few drops of rose water; otherwise +they will be heavy and oily. Mix the sweet and bitter almonds together +by pounding them alternately; and as you do them, take them out and lay +them on a plate. They must each be beaten to a fine smooth paste, free +from the smallest lumps. It is best to prepare them the day before you +make the pudding.</p> + +<p>Stir to a cream half a pound of fresh butter and half a pound of +powdered white sugar; and by degrees pour into it a glass of mixed wine +and brandy. Beat to a stiff froth, the whites only, of twelve eggs, (you +may reserve the yolks for custards or other purposes,) and stir +alternately into the butter and sugar the pounded almonds and the beaten +white of egg. When the whole is well mixed, put it into a buttered dish +and lay puff paste round the edge. Bake it about half an hour, and when +cold grate sugar over it.</p> <br> + +<p><a name="ANOTHER_ALMOND_PUDDING."></a><b>ANOTHER ALMOND +PUDDING.</b></p> + +<p>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 five 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 +cool or cold.</p> <br> + +<p><a name="COCOA-NUT_PUDDING."></a><b>COCOA-NUT PUDDING.</b></p> + +<p>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 cool, grate powdered sugar over +it.</p> <br> + +<p><a name="ANOTHER_COCOA-NUT_PUDDING."></a><b>ANOTHER COCOA-NUT +PUDDING.</b></p> + +<p>Peel and cut up the cocoa-nut, and wash, and wipe the pieces. Weigh +one pound, and grate it fine. Then, mix with it three 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.</p> <br> + +<p><a name="PUMPKIN_PUDDING."></a><b>PUMPKIN PUDDING.</b></p> + +<p>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 two glasses 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.</p> <br> + +<p><a name="A_SQUASH_PUDDING."></a><b>A SQUASH PUDDING.</b></p> + +<p>Pare, cut in pieces, and stew in a very little water, a yellow winter +squash. When it is quite soft, drain it dry, and mash it in a cullender. +Then put it into a pan, and mix with it a quarter of a pound of butter. +Prepare two pounded crackers, or an equal quantity of grated stale +bread. Stir gradually a quarter of a pound of powdered sugar into a +quart of rich milk, and add by degrees, the squash, and the powdered +biscuit. Beat nine eggs very light, and stir them gradually into the +mixture. Add a glass of white wine, a glass of brandy, a glass of rose +water, and a table-spoonful of mixed spice, nutmeg, mace, and cinnamon +powdered. Stir the whole very hard, till all the ingredients are +thoroughly mixed. Bake it three quarters of an hour in a buttered dish; +and when cold, grate white sugar over it.</p> <br> + +<p><a name="YAM_PUDDING."></a><b>YAM PUDDING.</b></p> + +<p>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 +six eggs very light. Stir them into the mixture. Put it into a buttered +dish and bake it half an hour. Grate sugar over it when cold.</p> <br> + +<p><a name="CHESTNUT_PUDDING,"></a><b>CHESTNUT PUDDING,</b></p> + +<p>May be made in the above manner.</p> <br> + +<p><a name="POTATO_PUDDING."></a><b>POTATO PUDDING.</b></p> + +<p>Boil a pound of fine potatoes, peel them, mash them, and rub them +through a cullender. Stir together to a cream, three quarters of a pound +of sugar and the same quantity of butter. Add to them gradually, a wine +glass of rose water, a glass of wine, and a glass of brandy; a +tea-spoonful of powdered mace and cinnamon, a grated nutmeg, and the +juice and grated peel of a large lemon. Then beat six eggs very light, +and add them by degrees to the mixture, alternately with the potato. +Bake it three quarters of an hour in a buttered dish.</p> <br> + +<p><a name="SWEET_POTATO_PUDDING."></a><b>SWEET POTATO PUDDING.</b></p> + +<p>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.</p> <br> + +<p><a name="CARROT_PUDDING."></a><b>CARROT PUDDING.</b></p> + +<p>May be made in the above manner.</p> <br> + +<p><a name="GREEN_CORN_PUDDING."></a><b>GREEN CORN PUDDING.</b></p> + +<p>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 the grated corn, a little of each at a +time. Put the mixture into a large buttered dish, and bake it four +hours. It may be eaten either warm or cold, For sauce, beat together +butter and white sugar in equal proportions, mixed with grated +nutmeg.</p> + +<p>To make this pudding--you may, if more convenient, boil the corn and +cut it from the cob; but let it get quite cold before you stir it into +the milk. If the corn has been previously boiled, the pudding will +require but two hours to bake.</p> <br> + +<p><a name="SAGO_PUDDING."></a><b>SAGO PUDDING.</b></p> + +<p>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 beaten 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. Bent eight eggs, and when they are quite light, stir them +gradually into the milk, sago, &c. Add the spice, and lastly the +currants; having dredged them well with flour to prevent their sinking. +Stir the whole very hard, put it into a buttered dish, and bake it three +quarters of an hour. Eat it cold.</p> <br> + +<p><a name="ARROW_ROOT_PUDDING."></a><b>ARROW ROOT PUDDING.</b></p> + +<p>Take four tea-cups full of arrow root, and dissolve it in a pint of +cold milk. Then boil another pint of milk with some broken cinnamon, and +a few bitter almonds or peach-leaves. When done, strain it hot over the +dissolved arrow root; stir it to a thick smooth batter, and set it away +to get cold. Next, beat six eggs very light, and stir them into the +batter, alternately with a quarter of a pound of powdered white sugar. +Add a grated nutmeg and some fresh lemon-peel grated. Put the mixture +into a buttered dish, and bake it an hour. When cold, cut some slices of +preserved quince or peach, and arrange them handsomely all over the top +of the pudding; or ornament it with strawberries, or raspberries +preserved whole.</p> <br> + +<p><a name="GROUND_RICE_PUDDING."></a><b>GROUND RICE PUDDING.</b></p> + +<p>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 three pints 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 +large tea-spoonful of powdered cinnamon. Stir in the juice and the +grated peel of a lemon, or a small tea-spoonful of essence of lemon. Put +it into a deep dish or dishes, and bake it an hour. As soon as it comes +out of the oven, lay slips of citron over the top; and when cold, strew +powdered sugar on it.</p> <br> + +<p><a name="A_RICE_PLUM_PUDDING."></a><b>A RICE PLUM PUDDING.</b></p> + +<p>Take three jills of whole rice; wash it, and boil it in a pint of +milk. When it is soft, mix in a quarter of a pound of butter, and set it +aside to cool; and when it is quite cold, stir it into another pint of +milk. Prepare a pound and a half of raisins or currants; if currants, +wash and dry them; if raisins, seed them and cut them in half. Dredge +them well with flour, to prevent their sinking; and prepare also a +powdered nutmeg; a table-spoonful of mixed mace and cinnamon powdered; a +wine glass of rose water; and a wine glass of brandy or white wine. Beat +six eggs very light, and stir them into the mixture, alternately with a +quarter of a pound of sugar. Then add by degrees the spice and the +liquor, and lastly, stir in, a few at a time, the raisins or currants. +Put the pudding into a buttered dish and bake it an hour and a half. +Send it to table cool.</p> + +<p>You may make this pudding of ground rice, using but half a pint +instead of three jills.</p> <br> + +<p><a name="A_PLAIN_RICE_PUDDING."></a><b>A PLAIN RICE PUDDING.</b></p> + +<p>Pick and wash a pint of rice, and boil it soft. 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 mixed nutmeg and +cinnamon. Bake it an hour in a deep dish.</p> <br> + +<p><a name="A_FARMER'S_RICE_PUDDING."></a><b>A FARMER'S RICE +PUDDING.</b></p> + +<p>This pudding is made without eggs. Wash half a pint of rice through +two cold waters, and drain it well. Stir it raw into a quart of rich +milk, or of cream and milk mixed; adding a quarter of a pound of brown +sugar, and a table-spoonful of powdered cinnamon. Put it into a deep +pan, and bake it two hours or more. When done, the rice will be +perfectly soft, which you may ascertain by dipping a tea-spoon into the +edge of the pudding and taking out a little to try. Eat it +cold.</p> <br> + +<p><a name="RICE_MILK."></a><b>RICE MILK.</b></p> + +<p>Pick and wash half a pint of rice, and boil it in a quart of water +till it is quite soft. Then drain it, and mix it with a quart of rich +milk. You may add half a pound of whole raisins. Set it over hot coals, +and stir it frequently till it boils. When it boils hard, stir in +alternately two beaten eggs, and four large table-spoonfuls of brown +sugar. Let it continue boiling five minutes longer; then take it off, +and send it to table hot. If you put in raisins you must let it boil +till they are quite soft.</p> <br> + +<p><a name="A_BOILED_RICE_PUDDING."></a><b>A BOILED RICE PUDDING.</b></p> + +<p>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, or half a tea-spoonful of strong oil of +lemon. 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.</p> <br> + +<p><a name="A_MARLBOROUGH_PUDDING."></a><b>A MARLBOROUGH PUDDING.</b></p> + +<p>Pare, core and quarter six large ripe pippin apples. Stew them in +half a pint 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 email 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 art hour. When cold, grate white sugar over the top, and +ornament it with slips of citron handsomely arranged.</p> <br> + +<p><a name="ALMOND_CHEESE_CAKE."></a><b>ALMOND CHEESE CAKE.</b></p> + +<p>This though usually called a cheese cake, is in fact a pudding.</p> + +<p>Cut a piece of rennet about two inches square, wash off the salt in +cold water, and wipe it dry. Put it into a tea-cup, pour on it +sufficient lukewarm water to cover it, and let it soak all night, or at +least several hours. Take a quart of milk, which must be made warm, but +not boiling. Stir the rennet-water into it. Cover it, and set it in a +warm place. When the curd has become quite firm, and the whey looks +greenish, drain off the whey, and set the curd in a cool place. While +the milk is turning, prepare the other ingredients. Wash and dry half a +pound of currants, and dredge them well with flour. Blanch three ounces +of sweet and one ounce of bitter almonds, by scalding and peeling them. +Then cool them in cold water, wiping them dry before you put them into +the mortar. If you cannot procure bitter almonds, peach kernels may be +substituted. Beat them, one at a time, in the mortar to a smooth paste, +pouring in with every one a few drops of rose water to prevent their +being oily, dull-coloured, and heavy. If you put a sufficiency of rose +water, the pounded almond paste will be light, creamy, and perfectly +white. Mix, as you do them, the sweet and bitter almonds together. Then +beat the yolks of eight eggs, and when light, mix them gradually with +the curd. Add five table-spoonfuls of cream, and a tea-spoonful of mixed +spice. Lastly, stir in, by degrees, the pounded almonds, and the +currants alternately. Stir the whole mixture very hard. Bake it in +buttered dishes, laying puff paste round the edges. If accurately made, +it will be found delicious. It must be put in the oven +immediately.</p> <br> + +<p><a name="COMMON_CHEESE_CAKE."></a><b>COMMON CHEESE CAKE.</b></p> + +<p>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.</p> <br> + +<p><a name="PRUNE_PUDDING."></a><b>PRUNE PUDDING.</b></p> + +<p>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 fable-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 six +eggs very 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.</p> <br> + +<p><a name="EVE'S_PUDDING."></a><b>EVE'S PUDDING.</b></p> + +<p>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 brown 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.</p> <br> + +<p><a name="CINDERELLAS_OR_GERMAN_PUFFS."></a><b>CINDERELLAS OR GERMAN +PUFFS.</b></p> + +<p>Sift eight table-spoonfuls of the finest flour. Cut up in a quart of +rich milk, half a pound of fresh butter, and set it on the stove, or +near the fire, till it has melted. Beat eight eggs very light, and stir +them gradually into the milk and butter, alternately with the flour. Add +a powdered nutmeg, and a tea-spoonful of powdered cinnamon. Mix the +whole very well to a fine smooth batter, in which there must be no +lumps. Butter some large common tea-cups, and divide the mixture among +them till they are half full or a little more. Set them immediately in a +quick oven, and bake them about a quarter of an hour. When done, turn +them out into a dish and grate white sugar over them. Serve them up hot, +with a sauce of sweetened cream flavoured with wine and nutmeg; or you +may eat them with molasses and butter; or with sugar and wine. Send them +round whole, for they will fall almost as soon as cut.</p> <br> + +<p><a name="A_BOILED_BREAD_PUDDING."></a><b>A BOILED BREAD +PUDDING.</b></p> + +<p>Boil a quart of rich milk. While it is boiling, take a small loaf of +baker's bread, such as is sold for five or six cents. It may be either +fresh or stale. Pare off all the crust, and cut up the crumb into very +small pieces. You should have baker's bread if you can procure it, as +home-made bread may not make the pudding light enough. Put the bread +into a pan; and when the milk boils, pour it scalding hot over the +bread. Cover the pan closely, and let it steep in the hot steam for +about three quarters of an hour. Then remove the cover, and allow the +bread and milk to cool. In the mean time, beat four eggs till they are +thick and smooth. Then beat into them a table-spoonful and a half of +fine wheat flour. Next beat the egg and flour into the bread and milk, +and continue to beat hard till the mixture is as light as possible; for +on this the success of the pudding chiefly depends.</p> + +<p>Have ready over the fire a pot of boiling water. Dip your +pudding-cloth into it, and shake it out. Spread out the cloth in a deep +dish or pan, and dredge it well with flour. Pour in the mixture, and tie +up the cloth, leaving room for it to swell. Tie the string firmly and +plaster up the opening (if there is any) with flour moistened with +water. If any water gets into it the pudding will be spoiled.</p> + +<p>See that the water boils when you put in the pudding, and keep it +boiling hard. If the pot wants replenishing, do it with boiling water +from a kettle. Should you put in cold water to supply the place of that +which has boiled away, the pudding will chill, and become hard and +heavy. Boil it an hour and a half.</p> + +<p>Turn it out of the bag the minute before you send it to table. Eat it +with wine sauce, or with sugar and butter, or molasses.</p> + +<p>It will be much improved by adding to the mixture half a pound of +whole raisins, well floured to prevent their sinking. Sultana raisins +are best, as they have no seeds.</p> + +<p>If these directions are exactly followed, this will be found a +remarkably good and wholesome plain pudding.</p> + +<p>For all boiled puddings, a square pudding-cloth which can be opened +out, is much better than a bag. It should be very thick.</p> <br> + +<p><a name="A_BAKED_BREAD_PUDDING."></a><b>A BAKED BREAD PUDDING.</b></p> + +<p>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 +raised cinnamon and nutmeg powdered. Stir the whole very well, cover it, +and set it away for half an hour. Then let it cool. Beat seven or eight +eggs very light, and stir them gradually into the mixture after it is +cold. Then butter a deep dish, and bake the pudding an hour. Send it to +table cool.</p> <br> + +<p><a name="A_BREAD_AND_BUTTER_PUDDING."></a><b>A BREAD AND BUTTER +PUDDING.</b></p> + +<p>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.</p> + +<p>You may substitute for the currants, raisins seeded, and cut in +half.</p> + +<p>This pudding may be made also with layers of stewed gooseberries +instead of the currants, or with pippin apples pared, cored and minced +fine.</p> <br> + +<p><a name="A_SUET_PUDDING."></a><b>A SUET PUDDING.</b></p> + +<p>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 three table-spoonfuls of floor 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 bag that has been dipped in hot +water and floured; tie it firmly, put it into a pot of boiling water, +and boil it two hours. Do not take it up till immediately before it is +wanted, and send it to table hot.</p> + +<p>Eat it with wine sauce, or with molasses.</p> <br> + +<p><a name="A_CUSTARD_PUDDING."></a><b>A CUSTARD PUDDING.</b></p> + +<p>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 in the cold milk and flour. Set it away to cool, and beat +very light ten 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.</p> <br> + +<p><a name="FLOUR_HASTY_PUDDING."></a><b>FLOUR HASTY PUDDING.</b></p> + +<p>Tie together half a dozen peach leaves, put them into a quart of +milk, and set it on the fire to boil. When it has come to a hard boil, +take out the leaves, but let the pot remain boiling on the fire. Then +with a large wooden spoon in one hand, and some wheat flour in the +other, thicken and stir it till it is about the consistence of a boiled +custard. Afterwards throw in, one at a time, a dozen small bits of +butter rolled in a thick coat of flour. You may enrich it by stirring in +a beaten egg or two, a few minutes before you take it from the fire. +When done, pour it into a deep dish, and strew brown sugar thickly over +the top. Eat it warm.</p> <br> + +<p><a name="INDIAN_MUSH."></a><b>INDIAN MUSH.</b></p> + +<p>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 sufficiency +cooked, it is wholesome and nutritious, but exactly the reverse, if made +in haste. It is not too long to have it altogether three of four hours +over the fire; on the contrary it will be much the better for it.</p> + +<p>Eat it warm; either with milk, or cover your plate with mush, make a +hole in the middle, put some butter in the hole and fill it up with +molasses.</p> + +<p>Cold mush that has been left, may be cut into slices and fried in +butter.</p> + +<p>Burgoo is made precisely in the same manner as mush, but with oatmeal +instead of Indian.</p> <br> + +<p><a name="A_BAKED_INDIAN_PUDDING."></a><b>A BAKED INDIAN +PUDDING.</b></p> + +<p>Cut up a quarter of a pound of butter in a pint of molasses, and warm +them together till the butter is melted. Boil a quart of milk; and while +scalding hot, pour it slowly over a pint of sifted Indian meal, and stir +in the molasses and butter. Cover it, and let it steep for an hour. Then +take off the cover, and set the mixture to cool. When it is cold, beat +six eggs, and stir them gradually into it; add a table-spoonful of mixed +cinnamon and nutmeg; and the grated peel of a lemon. Stir the whole very +hard; put it into a buttered dish, and bake it two hours. Serve it up +hot, and eat it with wine sauce, or with butter and molasses.</p> <br> + +<p><a name="A_BOILED_INDIAN_PUDDING."></a><b>A BOILED INDIAN +PUDDING.</b></p> + +<p>Chop very fine a quarter of a pound of beef suet, and mix it with a +pint 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 <i>very +good</i>, 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.</p> <br> + +<p><a name="INDIAN_PUDDING_WITHOUT_EGGS."></a><b>INDIAN PUDDING WITHOUT +EGGS.</b></p> + +<p>Boil some cinnamon in a quart of milk, and then strain it. While the +milk is hot, stir into it a pint of molasses, and then add by degrees a +quart or more of Indian meal so as to make a thick batter. It will be +much improved by the grated peel and juice of a large lemon or orange. +Tie it very securely in a thick cloth, leaving room for it to swell, and +pasting up the tying-place with a lump of flour and water. Put it into a +pot of boiling water, (having ready a kettle to fill it up as it boils +away,) hang it over a good fire, and keep it boiling hard for four or +five hours. Eat it warm with molasses and butter.</p> + +<p>This is a very economical, and not an unpalatable pudding; and may be +found convenient when it is difficult to obtain eggs.</p> <br> + +<p><a name="A_BAKED_PLUM_PUDDING."></a><b>A BAKED PLUM PUDDING.</b></p> + +<p>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.</p> + +<p>In making this pudding, you may substitute for the butter, half a +pound of beef suet minced as fine as possible. It will be found best to +prepare the ingredients the day before, covering them closely and +putting them away.</p> <br> + +<p><a name="A_BOILED_PLUM_PUDDING."></a><b>A BOILED PLUM PUDDING.</b></p> + +<p>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.</p> + +<p>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 five hours, +replenishing the pot occasionally from a boiling kettle. Turn the +pudding frequently in the pot. Prepare half a pound of citron cut in +slips, and half a pound of almonds blanched and split in half +lengthways. Stick the almonds and the citron all over the outside of the +pudding as soon as you take it out of the cloth. Send it to table hot, +and eat it with wine sauce, or with cold wine and sugar.</p> + +<p>If there is enough of the pudding left, it may be cut in slices, and +fried in butter next day.</p> + +<p>All the ingredients of this plum pudding (except the eggs) should be +prepared the day before, otherwise it cannot be made in time to allow of +its being sufficiently boiled.</p> + +<p>We have known of a very rich plum pudding being mixed in England and +sent to America in a covered bowl; it arrived perfectly good after a +month's voyage, the season being winter.</p> <br> + +<p><a name="A_BAKED_APPLE_PUDDING."></a><b>A BAKED APPLE PUDDING.</b></p> + +<p>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 +brown 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 brown sugar; pressing down +into each a slice of fresh lemon. Pour the batter round the apples; put +the dish again into the oven, and let it bake another half hour; but not +long enough for the apples to fall to pieces; as they should, when done, +be soft throughout, but quite whole. Send it to table warm.</p> + +<p>This is sometimes called a <i>Bird's Nest Pudding</i>.</p> + +<p>It will be much improved by previously boiling in the milk a small +handful of peach leaves. Let it get cold before you stir in the +eggs.</p> <br> + +<p><a name="BOILED_APPLE_PUDDING."></a><b>BOILED APPLE PUDDING.</b></p> + +<p>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.</p> + +<p>Any fruit pudding may be made in a similar manner.</p> <br> + +<p><a name="AN_EASTERN_PUDDING."></a><b>AN EASTERN PUDDING.</b></p> + +<p>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.</p> <br> + +<p><a name="APPLE_DUMPLINGS."></a><b>APPLE DUMPLINGS.</b></p> + +<p>Take large fine juicy apples. Pare them, and extract the cores +without dividing the apple. Fill each hole with brown sugar, and some +chips of lemon peel. Also squeeze in some lemon juice. Or you may fill +the cavities with raspberry jam, or with any sort of marmalade. Have +ready a paste, made in the proportion of a pound of suet, chopped as +fine as possible, to two pounds and a half of sifted flour, well mixed, +and wetted with as little water as possible. Roll out the paste to a +moderate thickness, and cut it into circular pieces, allowing two pieces +to each dumpling. Lay your apple on one piece, and put another piece on +the top, closing the paste round the sides with your fingers, so as to +cover the apple entirely. This is a better way than gathering up the +paste at one end, as the dumpling is less liable to burst. Boil each +dumpling in a small coarse cloth, which has first been dipped in hot +water. There should always be a set of cloths kept for the purpose. Tie +them tightly, leaving a small space for the dumpling to swell. Plaster a +little flour on the inside of each tying place to prevent the water from +getting in. Have ready a pot of boiling water. Put in the dumplings and +boil them from three quarters to an hour. Send them to table hot in a +covered dish. Do not take them up till a moment before they are +wanted.</p> + +<p>Eat them with cream and sugar, or with butter and sugar.</p> + +<p>You may make the paste with butter instead of suet, allowing a pound +of butter to two pounds and a quarter of flour. But when paste is to be +boiled, suet will make it much lighter and finer than butter.</p> + +<p>Apple dumplings may be made in a very plain manner with potato paste, +and boiled without cloths, dredging the outside of each dumpling with +flour. They should boil about three quarters of an hour when without +cloths.</p> + +<p>The apples for dumplings should always be whole, (except the cores;) +for if quartered, the pieces will separate in boiling and break through +the crust. The apples should never be sweet ones.</p> <br> + +<p><a name="RICE_DUMPLINGS."></a><b>RICE DUMPLINGS.</b></p> + +<p>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, +[Footnote: 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.] and put them into a +pot of cold water. They will require about an hour and a quarter after +they begin to boil; perhaps longer.</p> + +<p>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.</p> <br> + +<p><a name="PIGEON_DUMPLINGS_OR_PUDDINGS."></a><b>PIGEON DUMPLINGS OR +PUDDINGS.</b></p> + +<p>Take four 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 four. Lay one pigeon on each sheet of +the paste with the back downwards, and put at the lower part of the +breast a piece of butter rolled in flour. Close the paste over the +pigeon in the form of a dumpling or small pudding; pouring in at the +last a very little cold water to add to the gravy. Tie each dumpling in +a cloth, put them into a pot of hot water, and boil them two hours. Send +them to table with made gravy in a boat.</p> + +<p>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.</p> <br> + +<p><a name="FINE_SUET_DUMPLINGS."></a><b>FINE SUET DUMPLINGS.</b></p> + +<p>Grate the crumb of a stale six cent loaf, and mix it with nearly as +much beef suet, chopped as fine as possible. Add a grated nutmeg, and +two large table-spoonfuls of sugar. Beat four eggs with four +table-spoonfuls of white wine or brandy. Mix all well together to a +stiff paste. Flour your hands, and make up the mixture into balls or +dumplings about the size of turkey eggs. Have ready a pot of boiling +water. Put the dumplings into cloths, and let them boil about half an +hour. Serve them hot, and eat them with wine sauce.</p> <br> + +<p><a name="PLAIN_SUET_DUMPLINGS."></a><b>PLAIN SUET DUMPLINGS.</b></p> + +<p>Sift two pounds of flour into a pan, and add a salt-spoon of salt. +Mince very fine one pound of beef suet, and rub it into the flour. Make +it into a stiff dough with a little cold water. Then roll it out an inch +thick or rather more. Cut it into dumplings with the edge of a tumbler. +Put them into a pot of boiling water, and let them boil an hour and a +half. Send them to table hot, to eat with boiled loin of mutton, or with +molasses after the meat is removed.</p> <br> + +<p><a name="INDIAN_DUMPLINGS."></a><b>INDIAN DUMPLINGS.</b></p> + +<p>Take a pint of milk, and four eggs well beaten. Stir them together, +and add a salt-spoon of salt. Then mix in as much sifted Indian meal as +will make a stiff dough. Flour your hands; divide the dough into equal +portions, and make it into balls about the size of a goose egg. Flatten +each with the rolling-pin, tie them in cloths, and put them into a pot +of boiling water. They will boil in a short time. Take care not to let +them go to pieces by keeping them too long in the pot.</p> + +<p>Serve them up hot, and eat them with corned pork, or with bacon. Or +you may eat them with molasses and butter after the meat is removed.</p> + +<p>If to be eaten without meat, you may mix in the dough a quarter of a +pound of finely chopped suet.</p> <br> + +<p><a name="LIVER_DUMPLINGS."></a><b>LIVER DUMPLINGS.</b></p> + +<p>Take a calf's liver, and chop it very fine. Mix with it half a pound +of beef suet chopped line also; half a pound of flour; two minced +onions; a handful of bread-crumbs; a table-spoonful of chopped parsley +and sweet marjoram mixed; a few blades of mace and a few cloves +powdered; 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 poor over them before they go to +table.</p> <br> + +<p><a name="HAM_DUMPLINGS."></a><b>HAM DUMPLINGS.</b></p> + +<p>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.</p> <br> + +<p><a name="LIGHT_DUMPLINGS."></a><b>LIGHT DUMPLINGS.</b></p> + +<p>Mix together as much grated bread, butter and beaten egg (seasoned +with powdered cinnamon) as will make a stiff paste. Stir it well. Make +the mixture into round dumplings, with your hands well floured. Tie up +each in a separate cloth, and boil them a short time,--about fifteen +minutes. Eat them with wine sauce, or with molasses and butter.</p> <br> + +<p><a name="PLAIN_FRITTERS."></a><b>PLAIN FRITTERS.</b></p> + +<p>Beat seven eggs very light, and stir them gradually into a quart of +milk; add, by degrees, three quarters of a pound, or a pint and a half +of sifted flour. Beat the whole very hard. Have ready in a frying-pan +over the fire, a large quantity of lard. When the lard has come to a +hard boil, begin to put in the fritters; allowing for each about a jill +of batter, or half a large tea-cup full. They do not require turning, +and will be done in a few minutes. Fry as many at a time as the pan will +hold. Send them to table hot, and eat them with powdered cinnamon, +sugar, and white wine. Let fresh hot ones be sent in as they are wanted; +they chill and become heavy immediately.</p> + +<p>Begin to fry the fritters as soon as the batter is mixed, as it will +fall by setting. Near a pound and a half of lard will be required for +the above quantity of fritters.</p> <br> + +<p><a name="APPLE_FRITTERS."></a><b>APPLE FRITTERS.</b></p> + +<p>Pave, core, and parboil (in a very little water) some large juicy +pippins. When half done, take them out, drain them, and mince them very +fine. Make a batter according to the preceding receipt; adding some +lemon juice and grated lemon-peel. Stir into the batter a sufficient +quantity of the minced apple to make it very thick. Then fry the +fritters in hot lard as before directed. Eat them with nutmeg and +sugar.</p> <br> + +<p><a name="PLAIN_PANCAKES."></a><b>PLAIN PANCAKES.</b></p> + +<p>Sift half a pound or a pint of flour. Beat seven eggs very light, and +stir them gradually into a quart of rich milk. Then add by degrees the +flour, so as to make a thin batter. Mix it very smooth, pressing out all +the lumps with the back of a spoon. Set the frying-pan over the fire, +and when it is hot, grease it with a spoonful of lard. Then put in a +ladle full of the batter, and fry it of a light brown, turning it with +care to prevent its breaking. Make each pancake large enough to cover +the bottom of a dessert plate; greasing the pan every time. Send them to +table hot, accompanied by powdered sugar and nutmeg mixed in a small +glass bowl. Have wine with them also.</p> <br> + +<p><a name="SWEETMEAT_PANCAKES."></a><b>SWEETMEAT PANCAKES.</b></p> + +<p>Take a large red beet-root that has been boiled tender; cut it up and +pound it in a mortar till you have sufficient juice for colouring the +pancakes. Then make a batter as in the preceding receipt, and stir into +it at the last enough of the beet juice to give it a fine pink colour. +Or instead of the beet juice, you may use a little cochineal dissolved +in a very small quantity of brandy. Fry the pancakes in a pan greased +with lard or fresh butter; and as fast as they are done, spread thickly +over them raspberry jam or any sort of marmalade. Then roll them up +nicely, and trim off the ends. Lay them, side by side, on a large dish, +and strew powdered sugar over them. Send them to table hot, and eat them +with sweetened cream.</p> <br> + +<p><a name="PLAIN_CUSTARDS."></a><b>PLAIN CUSTARDS.</b></p> + +<p>Tie together six or eight peach leaves, and boil them in a quart of +milk with a large stick of cinnamon broken up. If you cannot procure +peach leaves, substitute a handful of peach-kernels or bitter almonds, +or a vanilla bean split in pieces. When it has boiled hard, strain the +milk and set it away to cool. Beat very light eight eggs, and stir them +by degrees into the milk when it is quite cold, (if warm, the eggs will +curdle it, and cause whey at the bottom,) and add gradually a quarter of +a pound of sugar. Fill your cups with it; set them in a Dutch-oven, and +pour round them boiling water sufficient to reach nearly to the tops of +the cups. Put hot coals under the oven and on the lid, (which must be +previously heated by standing it up before a hot fire,) and bake the +custards about twenty minutes. Send them to table cold, with nutmeg +grated over each. Or you may bake the whole in one large dish.</p> <br> + +<p><a name="SOFT_CUSTARDS."></a><b>SOFT CUSTARDS.</b></p> + +<p>Are made in the above manner, except that to a quart of milk you must +have twelve yolks of eggs, and no whites. You may devote to this purpose +the yolks that are left when you have used the whites for cocoa-nut or +almond puddings, or for lady cake or maccaroons.</p> + +<p><a name="BOILED_CUSTARDS."></a><b>BOILED CUSTARDS.</b></p> + +<p>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 sauce-pan 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 eight or ten +drops of oil of lemon, and put it into glass cups. You may lay in the +bottom of each cup a maccaroon soaked in wine. Grate nutmeg over the +top, and send it to table cold. Eat it with tarts or +sweetmeats.</p> <br> + +<p><a name="RICE_CUSTARD."></a><b>RICE CUSTARD.</b></p> + +<p>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.</p> + +<p>Another way of boiling custard is to put the mixture into a pitches, +set it in a vessel of boiling water, place it on hot coals or in a +stove, and let it boil slowly, stirring it all the time.</p> <br> + +<p><a name="SNOWBALL_CUSTARD."></a><b>SNOWBALL CUSTARD.</b></p> + +<p>Make a boiled custard as in the preceding receipts; and when it is +done and quite cold, put it into a deep glass dish. Beat to a stiff +froth the four whites of eggs that have been omitted in the custard, +adding eight or ten drops of oil of lemon. Drop the froth in balls on +the top of the dish of custard, heaping and forming them with a spoon +into a regular size and shape. Do not let them touch each other. You may +lay a fresh, rose leaf on the top of every one.</p> + +<p><a name="APPLE_CUSTARD."></a><b>APPLE CUSTARD.</b></p> + +<p>Pare, core, and quarter a dozen large juicy pippins. Strew among them +the yellow peel of a large lemon pared very thin; and stew them till +tender, in a very small portion of water. When done, mash them smooth +with the back of a spoon; (you must have a pint and a half of the stewed +apple;) mix a quarter of a pound of sugar with them, and set them away +till cold. Beat six eggs very light, and stir them gradually into a +quart of rich milk, alternately with the stewed apple. Put the mixture +into cups, or into a deep dish, and bake it about twenty minutes. Send +it to table cold, with nutmeg grated over the top.</p> <br> + +<p><a name="LEMON_CUSTARD."></a><b>LEMON CUSTARD.</b></p> + +<p>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.</p> + +<p>These custards being made without milk, can be prepared at a short +notice; they will be found very fine.</p> + +<p>Orange custards may be made in the same manner.</p> <br> + +<p><a name="GOOSEBERRY_CUSTARD."></a><b>GOOSEBERRY CUSTARD.</b></p> + +<p>Top and tail two quarts of green gooseberries. Stew them in a very +little water; stirring and mashing them frequently. When they have +stewed till entirely to pieces, take them out, and with a wooden spoon +press the pulp through a cullender. Stir in (while the pulp is hot) a +table-spoonful of butter, and sufficient sugar to make it very sweet. +Beat six eggs very light. Simmer the gooseberry pulp over a gentle fire, +and gradually stir the beaten eggs into it. When it comes to a boil, +take it off immediately, stir it very hard, and set it out to cool. +Serve it up cold in glasses or custard cups, grating some nutmeg; over +each.</p> <br> + +<p><a name="ALMOND_CUSTARD."></a><b>ALMOND CUSTARD.</b></p> + +<p>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.</p> <br> + +<p><a name="BOILED_COCOA-NUT_CUSTARD."></a><b>BOILED COCOA-NUT +CUSTARD.</b></p> + +<p>To a pound of grated cocoa-nut allow a pint of unskimmed milk, and +six ounces of white sugar. Beat very light the yolks of six eggs. Stir +them gradually into the milk, alternately with the cocoa-nut and sugar. +Put the mixture into a pitcher; set it in a vessel of boiling water; +place it on hot coals, and simmer it till it is very smooth and thick; +stirring it all the time. As soon as it comes to a hard boil, take it +off the fire; pour it into a large bowl, and set it out to cool. When +cold, put it into glass cups. Beat to a stiff froth the white of egg +that was left, and pile it on the custards.</p> <br> + +<p><a name="BAKED_COCOA-NUT_CUSTARD."></a><b>BAKED COCOA-NUT +CUSTARD.</b></p> + +<p>Grate as much cocoa-nut as will weigh a pound. Mix half a pound of +powdered white sugar with the milk of the cocoa-nut, or with a pint of +cream; adding two table-spoonfuls of rose water. Then stir in gradually +a pint of rich milk. Beat to a stiff froth the whites of eight eggs, and +stir them into the milk and sugar, a little at a time, alternately with +the grated cocoa-nut; add a tea-spoonful of powdered nutmeg and +cinnamon. Then put the mixture into cups, and bake them twenty minutes +in a Dutch oven half filled with boiling water. When cold, grate +loaf-sugar over them.</p> <br> + +<p><a name="CHOCOLATE_CUSTARD."></a><b>CHOCOLATE CUSTARD.</b></p> + +<p>Scrape fine a quarter of a pound of the best chocolate, and pour on +it a tea-cup 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. Pat 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.</p> <br> + +<p><a name="MACCAROON_CUSTARDS."></a><b>MACCAROON CUSTARDS.</b></p> + +<p>These must he made in china custard cups. Put a maccaroon in the +bottom of each cup, and pour on it a table-spoonful of white wine. Mix +together a pint of cream, and a pint of milk; and boil them with a large +stick of cinnamon broken up, and a small bunch of peach leaves or a +handful of broken bitter almonds. Then strain the milk; stir in a +quarter of a pound of white sugar, and set it away to cool. Beat very +light eight eggs, (omitting the whites of four,) and stir them gradually +into the cream and milk when quite cold. Fill your cups with the +mixture, (leaving the maccaroons at the bottom,) and set them in a Dutch +oven or iron baking pan, which must be half full of boiling water. Heat +the oven-lid first, by standing it up before a hot fire; then put it on, +spreading coals over the top. Place sufficient coals under the oven, and +bake the custards about ten minutes. When cold, heap beaten white of egg +on the top of each. These custards are very fine.</p> <br> + +<p><a name="SYLLABUB,_OR_WHIPT_CREAM."></a><b>SYLLABUB, OR WHIPT +CREAM.</b></p> + +<p>Pare off very thin the yellow rind of four large lemons, And lay it +in the bottom of a deep dish. Squeeze the juice of the lemons into a +large bowl containing a pint of white wine, and sweeten it with half a +pound of powdered loaf-sugar Then, by degrees, mix in a quart of cream. +Pour the whole into the dish in which you have laid the lemon-peel, and +let the mixture stand untouched for three hours. Then beat it with rods +to a stiff froth, (first taking out the lemon-peel,) and having put into +each of your glasses a table-spoonful or more of fruit jelly, heap the +syllabub upon it so as to stand up high at the top. This syllabub, if it +can be kept in a cold place, may be made the day before you want to use +it.</p> <br> + +<p><a name="COUNTRY_SYLLABUB."></a><b>COUNTRY SYLLABUB.</b></p> + +<p>Mix half a pound of white sugar with a pint of fine sweet cider, or +of white wine; and grate in a nutmeg. Prepare them in a large bowl, just +before milking time. Then let it be taken to the cow, and have about +three pints milked into it; stirring it occasionally with a spoon. Let +it be eaten before the froth subsides. If you use cider, a little brandy +will improve it.</p> <br> + +<p><a name="A_TRIFLE."></a><b>A TRIFLE.</b></p> + +<p>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.</p> <br> + +<p><a name="FLOATING_ISLAND."></a><b>FLOATING ISLAND.</b></p> + +<p>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 a few drops +of oil of lemon, and beaten with rods to a stiff froth. Heap it all over +the pile of cake, so as entirely to cover it.</p> <br> + +<p><a name="A_RASPBERRY_CHARLOTTE."></a><b>A RASPBERRY CHARLOTTE.</b></p> + +<p>Take a dozen of the square or oblong sponge-cakes that are commonly +called Naples biscuits. They should be quite fresh. Spread over each a +thick layer of raspberry jam, and place them in the bottom and round the +sides of a glass bowl. Take the whites of six eggs, and mix with them +six table-spoonfuls of raspberry or currant jelly. Beat the egg and +jelly with rods till very light, and then fill up the bowl with it. For +this purpose, cream (if you can conveniently procure it) is still better +than white of egg.</p> + +<p>You may make a charlotte with any sort of jam, marmalade, or fruit +jelly. It can be prepared at a short notice, and is very generally +liked.</p> <br> + +<p><a name="A_PLUM_CHARLOTTE."></a><b>A PLUM CHARLOTTE.</b></p> + +<p>Stone a quart of ripe plums, and stew them with a pound of brown +sugar. Cut slices of bread and butter and lay them in the bottom and +round the sides of a large bowl or deep dish. Pour in the plums boiling +hot, cover the bowl, and set it away to cool gradually. When, quite +cold, send it to table, and eat it with cream.</p> <br> + +<p><a name="CLOTTED_CREAM."></a><b>CLOTTED CREAM.</b></p> + +<p>Mix together a jill of rich milk, a large wine glass of rose water, +and four ounces of white sugar. Add to it the beaten yolks of two eggs. +Stir the mixture into a quart of the best cream; set it over hot coals, +and let it just come to a boil, stirring it all the time. Then take it +off, pour it into a glass bowl, and set it away to get cold. Eat it with +fresh strawberries, raspberries, or with any sort of +sweetmeats.</p> <br> + +<p><a name="LEMON_CREAM."></a><b>LEMON CREAM.</b></p> + +<p>Beat well together a quart of thick cream and the yolks of eight +eggs. Then gradually beat in half a pound of powdered loaf-sugar, and +the grated rind of three large lemons. Put the mixture into a porcelain +skillet, and set it on hot coals till it comes to a boil; then take it +off, and stir it till nearly cold. Squeeze the juice of the lemons into +a bowl; pour the cream upon it, and continue to stir it till quite cold. +You may serve it up in a glass bowl, in glass cups, or in jelly glasses. +Eat it with tarts or sweetmeats.</p> <br> + +<p><a name="ORANGE_CREAM."></a><b>ORANGE CREAM.</b></p> + +<p>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.</p> <br> + +<p><a name="CURDS_AND_WHEY."></a><b>CURDS AND WHEY.</b></p> + +<p>Take a piece of rennet about three inches square, and wash it in two +or three cold waters to get off the salt; wipe it dry, and fasten a +string to one corner of it. Have ready in a deep dish or pan, a quart of +unskimmed milk that has been warmed but not boiled. Put the rennet into +it, leaving the string hanging out over the side, that you may know +where to find it. Cover the pan, and set it by the fire-side or in some +other warm place. When the milk becomes a firm mass of curd, and the +whey looks clear and greenish, remove the rennet as gently as possible, +pulling it out by the string; and set the pan in ice, or in a very cold +place. Send to table with it a small pitcher of white wine, sugar and +nutmeg mixed together; or a bowl of sweetened cream, with nutmeg grated +over it.</p> + +<p>You may keep rennet in white wine; cutting it in small pieces, and +putting it into a glass jar with wine enough to cover it well. Either +the wine or the rennet will be found good for turning milk; but do not +put in both together, or the curd will become so hard and tough, as to +be uneatable.</p> + +<p>Rennets properly prepared and dried, are sold constantly in the +Philadelphia markets. The cost is trifling; and it is well to have one +always in the house, in case of being wanted to make whey for sick +persons. They will keep a year or more.</p> <br> + +<p><a name="LEMON_ICE_CREAM."></a><b>LEMON ICE CREAM.</b></p> + +<p>Have ready two quarts of very rich thick cream, and take out a pint. +Stir gradually into the pint, a pound of the best loaf-sugar powdered +fine; and the grated rind and the juice of 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. Keep turning the freezer about by the handle till the cream +is frozen, which it will generally be in two hours. Occasionally open +the lid and scrape down the cream 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 two +hours, 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 hot +water, and wrap it round the mould for a few moments, to loosen the +cream and make it come out easily; setting the mould on a glass or china +dish. If a pyramid or obelisk mould, lift it carefully off the top. If +the mould or form represents doves, dolphins, lap-dogs, fruit baskets, +&c. it will open down the middle, and must be taken off in that +manner. Serve it up immediately lest it begin to melt. Send round +sponge-cake with it, and wine or cordials immediately after.</p> + +<p>If you have no moulds, but intend serving it up in a large bowl or in +glasses, it must still be frozen twice over; otherwise it can have no +smoothness, delicacy, or consistence, but will be rough and coarse, and +feel in the mouth like broken icicles. The second freezing (if you have +no mould) must be done in the freezer, which should be washed out, and +set again in the tub with fresh ice and salt. Cover it closely, and let +the cream stand in it untouched, but not less than two hours. When you +put it into glasses, heap it high on the top.</p> + +<p>Begin to make ice cream about five or six hours before it is wanted +for use. If you commence it too early, it may probably be injured by +having to remain too long in the second freezing, as it must not be +turned out till a few moments before it is served up. In damp weather it +requires a longer time to freeze.</p> + +<p>If cream is scarce, mix with it an equal quantity of rich milk, and +then add, for each quart, two table-spoonfuls of powdered arrow-root +rubbed smooth in a little cold milk. Orange ice cream is made in the +same manner as lemon.</p> <br> + +<p><a name="STRAWBERRY_ICE_CREAM."></a><b>STRAWBERRY ICE CREAM.</b></p> + +<p>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 two hours more, it should be ready to turn +out.</p> <br> + +<p><a name="RASPBERRY_ICE_CREAM."></a><b>RASPBERRY ICE CREAM.</b></p> + +<p>Is made according to the preceding receipt.</p> <br> + +<p><a name="PINE-APPLE_ICE_CREAM."></a><b>PINE-APPLE ICE CREAM.</b></p> + +<p>To each quart of cream allow a large ripe pine-apple, and a pound of +powdered loaf-sugar. Pare the pine-apple, slice it very thin, and mince +it small. Lay it in a deep dish and strew the sugar among it. Cover the +dish, and let the pine-apple lie in the sugar for two or three hours. +Then strain it through a sieve, mashing and pressing out all the juice. +Stir the juice gradually into the cream, beating it hard. Put it into +the freezer, and let it be twice frozen before it is served up.</p> <br> + +<p><a name="VANILLA_ICE_CREAM."></a><b>VANILLA ICE CREAM.</b></p> + +<p>Split up half a 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.</p> <br> + +<p><a name="ALMOND_ICE_CREAM."></a><b>ALMOND ICE CREAM.</b></p> + +<p>Take six ounces of bitter almonds, (sweet ones will not do,) blanch +them, and pound them in a mortar, adding by degrees a little rose water. +Then boil them gently in a pint of cream till you find that it is highly +flavoured with them. Then pour the cream into a bowl, stir in a pound of +powdered loaf-sugar, cover it, and set it away to cool gradually; when +it is cold, strain it and then stir it gradually and hard into three +pints of cream. Put it into the freezer, and proceed as directed in the +first ice cream receipt. Freeze it twice. It will be found +very fine.</p> + +<p>Send round always with ice cream, sponge cake or Savoy biscuits. +Afterwards wine, and cordials, or liqueurs as they are now generally +called.</p> <br> + +<p><a name="ICE_ORANGEADE."></a><b>ICE ORANGEADE.</b></p> + +<p>Take a pint and a half of orange juice, and mix it with half a pint +of clear or filtered water. Stir in half a pound of powdered loaf-sugar. +Pare very thin the yellow rind of six deep-coloured oranges, cut in +pieces, and lay it at the bottom of a bowl or tureen. Pour the orange +juice and sugar upon it; cover it, and let it infuse an hour. Then +strain the liquid into a freezer, and proceed as for ice cream. When it +is frozen, put it into a mould, (it will look best in the form of a +pine-apple,) and freeze it a second time. Serve it in glass cups, with +any sort of very nice sweet cakes.</p> <br> + +<p><a name="ICE_LEMONADE."></a><b>ICE LEMONADE.</b></p> + +<p>May be made in the above manner, but with a larger proportion of +sugar.</p> + +<p>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.</p> <br> + +<p><a name="BLANC-MANGE."></a><b>BLANC-MANGE.</b></p> + +<p>Put into a bowl 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 ashes to dissolve. [Footnote: 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.] Blanch +a quarter of a pound of shelled almonds, (half sweet and half bitter,) +and beat them to a paste in a mortar, (one at a time,) moistening them +all the while with a little rose water. Stir the almonds by degrees into +a quart of cream, alternately with half a pound of powdered white sugar; +add a large tea-spoonful of beaten mace. Put in the melted isinglass, +and stir the whole very hard. Then put it into a porcelain skillet, and +let it boil fast for a quarter of an hour. Then strain it into a +pitcher, and pour it into your moulds, which must first be wetted with +cold water. Let it stand in a cool place undisturbed, till it has +entirely congealed, which will be in about five hours. Then wrap a cloth +dipped in hot water round the moulds, loosen the blanc-mange round the +edges with a knife, and turn it out into glass dishes. It is best to +make it the day before it is wanted.</p> + +<p>Instead of using a figure-mould, you may set it to congeal in +tea-cups or wine glasses.</p> + +<p>Blanc-mange may be coloured green by mixing with the cream a little +juice of spinage; cochineal which has been infused in a little brandy +for half an hour, will colour it red; and saffron will give it a bright +yellow tinge.</p> <br> + +<p><a name="CARRAGEEN_BLANC-MANGE."></a><b>CARRAGEEN BLANC-MANGE.</b></p> + +<p>This is made of a sea-weed resembling moss, that is found in large +quantities on some parts of our coast, and is to be purchased in the +cities at most of the druggists. Carrageen costs but little, and is +considered extremely salutary for persons of delicate constitutions. Its +glutinous nature when boiled, renders it very suitable for +blanc-mange.</p> + +<p>From a quart of rich unskimmed milk take half a pint. Add to the half +pint two ounces of bitter almonds, blanched and pounded; half a nutmeg; +and a large stick of cinnamon, broken up; also eight or nine blades of +mace. Set it in a closed pan over hot coals, and boil it half an hour. +In the mean time, wash through two or three <i>cold</i> waters half a handful +of carrageen, (if you put in too much it will communicate an unpleasant +taste to the blanc-mange,) and add it to the pint and a half of cold +milk. Then when it is sufficiently flavoured, stir in the boiled milk, +adding gradually half a pound of powdered sugar, and mix the whole very +well. Set it over the fire, and keep it boiling hard five minutes from +the time it has come to a boil. Then strain it into a pitcher; wet your +moulds or cups with cold water, put the blanc-mange into them, and leave +it undisturbed till it congeals.</p> + +<p>After washing the sea-weed, you must drain it well, and shake the +water from the sprigs. You may flavour the mixture (<i>after</i> it is boiled +and strained) with rose-water or peach-water, stirred in at the +last.</p> <br> + +<p><a name="ARROW_ROOT_BLANC-MANGE."></a><b>ARROW ROOT +BLANC-MANGE.</b></p> + +<p>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 roof. Stir it well and frequently till cold; +then put it into moulds and let it set to congeal.</p> <br> + +<p><a name="JAUNE-MANGE."></a><b>JAUNE-MANGE.</b></p> + +<p>Put two ounces of isinglass into a pint of water, and boil it till it +has dissolved. Then strain it into a porcelain skillet, and add to it +half a pint of white wine; the grated peel and juice of two large +deep-coloured oranges; half a pound of loaf-sugar; and the yolks only of +eight eggs that have been well beaten. Mix the whole thoroughly; place +it on hot coals and simmer it, stirring it all the time till it boils +hard. Then take it off directly, strain it, and put it into moulds to +congeal.</p> <br> + +<p><a name="CALVES'_FOOT_JELLY."></a><b>CALVES' FOOT JELLY.</b></p> + +<p>The best calves' feet for jelly are those that have had the hair +removed by scalding, but are not skinned; the skin containing a great +deal of glutinous matter. In Philadelphia, unskinned calves' feet are +generally to be met with in the lower or Jersey market.</p> + +<p>Boil a set of feet in four quarts of cold water; (if the feet have +been skinned allow but three quarts;) they should boil 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.</p> + +<p>After the clear jelly has done dripping, you may return the +ingredients to the kettle, and warm them over again for about five +minutes. Then put them into the bag (which you may now squeeze hard) +till all the liquid is pressed out of it into a second dish or bowl. +This last jelly cannot, of course, be clear, but it will taste very +well, and may be eaten in the family.</p> + +<p>A pound of the best raisins picked and washed, and boiled with the +other ingredients, is thought by many persons greatly to improve the +richness and flavour or calves' feet jelly. They must be put in whole, +and can be afterwards used for a pudding.</p> + +<p>Similar jelly may be made of pigs' or sheep's feet; but it is not so +nice and delicate as that of calves.</p> + +<p>By boiling two sets, or eight calves' feet in five quarts of Water, +you may be sure of having the jelly very firm. In damp weather it is +sometimes very difficult to get it to congeal if you use but one set of +feet; there is the same risk if the weather is hot. In winter it maybe +made several days before it is to be eaten. In summer it will keep in +ice for two days; perhaps longer.</p> <br> + +<p><a name="TO_PRESERVE_CREAM."></a><b>TO PRESERVE CREAM.</b></p> + +<p>Take four quarts of new cream; it must he of the richest quality, and +have no milk mixed with it. Put it into a preserving kettle, and simmer +it gently over the fire; carefully taking off whatever scum may rise to +the top, till nothing more appears. Then stir, gradually, into it four +pounds of double-refined loaf-sugar that has been finely powdered and +sifted. Let the cream and sugar boil briskly together half an hour; +skimming it, if necessary, and afterwards stirring it as long as it +continues on the fire. Put it into small bottles; and when it is cold, +cork it, and secure the corks with melted rosin. This cream, if properly +prepared, will keep perfectly good during a long sea voyage.</p> <br> + +<p><a name="ITALIAN_CREAM."></a><b>ITALIAN CREAM.</b></p> + +<p>Put two pints of cream into two bowls. With one bowl mix six ounces +of powdered loaf-sugar, the juice of two large lemons, and two glasses +of white wine. Then add the other pint of cream, and stir the whole very +hard. Boil two ounces, of isinglass with, four small tea-cups full of +water, till it is reduced to one half. Then stir the isinglass lukewarm, +into the other ingredients, and put them into a glass dish to +congeal.</p> <br> + +<p><a name="CHOCOLATE_CREAM."></a><b>CHOCOLATE CREAM.</b></p> + +<p>Melt six ounces of scraped chocolate and four ounces of white sugar +in half a pint of boiling; water. Stir in an ounce of dissolved +isinglass. When the whole has boiled, pour it into a mould.</p> <br> + +<p><a name="COLOURING_FOR_CONFECTIONARY."></a><b>COLOURING FOR +CONFECTIONARY.</b></p> + +<p><a name="RED."></a><i>RED.</i></p> + +<p>Take twenty grains of cochineal, and fifteen grains of cream of +tartar finely powdered; add to them a piece of alum the size of a cherry +stone, and boil them with a jill of soft water, in an earthen vessel, +slowly, for half an hour. Then strain it through muslin, and keep it +tightly-corked in a phial.</p> <br> + +<p><a name="COCHINEAL_FOR_PRESENT_USE."></a><i>COCHINEAL FOR PRESENT +USE.</i></p> + +<p>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 white +brandy. Let it stand a quarter of an hour, and then filter it through +fine muslin.</p> <br> + +<p><a name="YELLOW_COLOURING."></a><i>YELLOW COLOURING.</i></p> + +<p>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 saffron's purpose.</p> <br> + +<p><a name="GREEN."></a><i>GREEN.</i></p> + +<p>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 +sauce-pan.</p> <br> + +<p><a name="WHITE"></a><i>WHITE</i></p> + +<p>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.</p> + +<p>These preparations may be used for jellies, ice creams, blanc-mange, +syllabubs, icing for cakes; and for various articles of +confectionary.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="CAKES,_ETC."></a>CAKES, ETC.</h2> <br> + +<p><a name="GENERAL_OBSERVATIONS."></a><b>GENERAL OBSERVATIONS.</b></p> + +<p>Unless you are provided with proper and convenient utensils and +materials, the difficulty of preparing cakes will be great, and in most +instances a failure; involving disappointment, waste of time, and +useless expense. Accuracy in proportioning the ingredients is +indispensable; and therefore scales and weights, and a set of tin +measures (at least from a quart down to a jill) are of the utmost +importance. A large sieve for flour is also necessary; and smaller ones +for sugar and spice. There should be a marble mortar, or one of lignum +vitae, (the hardest of all wood;) those of iron (however well, tinned) +are apt to discolour the articles pounded in them. Spice may be ground +in a mill kept, exclusively for that purpose. Every kitchen should be +provided with spice-boxes. You should have a large grater for lemon, +cocoa-nut, &c., and a small one for nutmeg. Butter and sugar cannot +be stirred together conveniently without a spaddle or spattle, which is +a round stick flattened at one end; and a deep earthen pan with sides +nearly straight. For beating eggs, you should have hickory rods or a +wire whip, and broad shallow earthen pans. Neither the eggs, nor the +butter and sugar should be beaten, in tin, as the coldness of the metal +will prevent them from becoming light.</p> + +<p>For baking large cakes, the pans (whether of block tin or earthen) +should have straight sides; if the aides 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 butter or lard +before the mixture is put into them, and should be filled but little +more than half. You should have at least two dozen little tins, that a +second supply may be ready for the oven, the moment the first is taken +out. You will also want tin cutters for cakes that are rolled out in +dough.</p> + +<p>All the utensils should be cleaned and put away as soon as they are +done with. They should be all kept together, and, if possible, not used +for any other purposes. [Footnote: All the utensils necessary for cake +and pastry-making, (and for the other branches of cooking,) may be +purchased in Philadelphia; at Gideon Cox's household store in Market +street, No. 335, two doors below Ninth. Every thing of the sort will be +found there in great variety, of good quality, and at reasonable +prices.]</p> + +<p>As it is always desirable that, cake-making should be commenced at an +early hour, it is well on the day previous to ascertain if all the +materials are in the house; that there may be no unnecessary delay from +sending or waiting for them in the morning. Wastefulness is to be +avoided in every thing; but it is utterly impossible that cakes can be +good (or indeed any thing else) without a liberal allowance of good +materials. Cakes are frequently rendered hard, heavy, and uneatable by a +misplaced economy in eggs and butter; or tasteless and insipid for want +of their due seasoning of spice, lemon, &c.</p> + +<p>Use no flour but the best superfine; if the flour is of inferior. +quality, the cakes will he 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 +paste-board with the rolling-pin. It should then be sifted. In mixing +butter and sugar, sift the sugar into a deep pan, cut up the butter in +it, set it in a warm place to soften, and then stir it very hard with +the spaddle, till it becomes quite light, and of the consistence of +cream. In preparing eggs, break them one at a time, into a saucer, that, +in case there should be a bad one among them, it may not spoil the +others. Put them into a broad shallow pan, and beat them with rods or +with a wire whisk, not merely till they froth, but long afterwards, till +the froth subsides, and they become thick and smooth like boiled +custard. White of egg by itself may be beaten with small rods, or with a +three-pronged fork, or a broad knife. It is a very easy process, and +should be continued till the liquid is all converted into a stiff froth +so firm that it will not drop from the rods when held up. In damp +weather it is sometimes difficult to get the froth stiff.</p> + +<p>The first thing to be done in making cake, is to weigh or measure all +the ingredients. Next sift the flour, powder the sugar, pound or grind +the spice, and prepare the fruit; afterwards mix and stir the butter and +sugar, and lastly beat the eggs; as, if allowed to stand any time, they +will fall and become heavy. When all the ingredients are mixed together, +they should be stirred very hard at the last; and (unless there is yeast +in the cake) the sooner it is put into the oven the better. While +baking, no air should be admitted to it, except for a moment, now and +then, when it is necessary to examine if it is baking properly, For +baking; cakes, the best guide is practice and experience; so much +depending on the state of the fire, that it is impossible to lay down +any infallible rules.</p> + +<p>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 he baked with a +moderate fire.</p> + +<p>It is safest, when practicable, to send all large cakes to a +professional baker's; provided they can be put immediately into the +oven, as standing will spoil them. If you bake them at home, you will +find that they are generally done when they cease to make a simmering +noise; and when on probing them to the bottom with a twig from a broom, +or with the blade of the knife, it comes out quite clean. The fire +should then be withdrawn, and the cake allowed to get cold in the oven. +Small cakes should be laid to cool on an inverted sieve. It may be +recommended to novices in the art of baking, to do every thing in little +tins or in very shallow pans; there being then less risk than with a +large thick cake. In mixing batter that is to be baked in small cakes; +use less proportion of flour.</p> + +<p>Small cakes should be kept' closely covered in stone jars. For large +ones, you should have broad stone pans with close lids, or else tin +boxes. All cakes that are made with yeast should be eaten quite fresh; +so also should sponge cake. Some sorts may be kept a week; black cake +much longer.</p> <br> + +<p><a name="BLACK_CAKE."></a><b>BLACK CAKE.</b></p> + +<p>Prepare two pounds of currants by picking them clean, washing and +draining them, through a cullender, and then spreading them out on a +large dish to dry before the fire or in the sun, placing the dish in a +slanting position. Pick and stone two pounds of the best raisins, and +cut them in half. Dredge the currants (when they are dry) and the +raisins thickly with flour to prevent them from sinking in the cake. +Grind or powder as much cinnamon as will make a large gravy-spoonful +when done; also a table-spoonful of mace and four nutmegs; sift these +spices, and mix them all together in a cup. Mix together two large +glasses of white wine, one of brandy and one of rose water, and cut a +pound of citron into large slips. Sift a pound of flour into one pan, +and a pound of powdered loaf-sugar into another. Cut up among the sugar +a pound of the best fresh butter, and stir them to a cream. Beat twelve +eggs till perfectly thick and smooth, and stir them gradually into the +butter and sugar, alternately with the flour. Then add by degrees, the +fruit, spice and liquor, and stir the whole very hard at the last. Then +put the mixture into a well-buttered tin pan with straight or +perpendicular sides. Put it immediately into a moderate oven, and bake +it at least four hours. When done, let it remain in the oven to get +cold; it will be the better for staying in all night. Ice it next +morning; first dredging the outside all over with flour, and then wiping +it with a towel. This will make the icing stick.</p> <br> + +<p><a name="ICING."></a><b>ICING.</b></p> + +<p>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 a few drops of oil +of 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. To ice well +requires skill and practice. When the icing is about half dry, put 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; they can be procured at the confectioners, and +look extremely well on icing that has been tinted with pink by the +addition of a little cochineal.</p> + +<p>You may colour icing of a pale or deep yellow, by rubbing the lumps +of loaf-sugar (before they are powdered) upon the outside of a large +lemon or orange. This will also flavour it finely.</p> + +<p>Almond icing, for a very fine cake, is made by mixing gradually with +the white of egg and. sugar, some almonds, half bitter and half sweet, +that have been pounded in a mortar with rose water to a smooth paste. +The whole must be well incorporated, and spread over the cake near half +an inch thick. It must be set in a cool oven to dry, and then taken out +and covered with a smooth plain icing of sugar and white of egg.</p> + +<p>Whatever icing is left, may be used to make maccaroons or kisses.</p> +<br> + +<p><a name="POUND_CAKE."></a><b>POUND CAKE.</b></p> + +<p>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 twelve drops of oil of lemon; or more, if it is not strong. Stir the +whole very hard; put it into a deep tin pan with straight or upright +sides, and bake it in a moderate oven from two to three hours. If baked +in a Dutch oven, take off the lid when you have ascertained that the +cake is quite done, and let it remain in the oven to cool gradually. If +any part is burnt, scrape it off as soon as cold.</p> + +<p>It may be iced either warm or cool; first dredging the cake with +flour and then wiping it off. It will be best to put on two coats of +icing; the second coat not till the first is entirely dry. Flavour the +icing with essence of lemon, or with extract of roses.</p> + +<p>This cake will be very delicate if made with a pound of rice flour +instead of wheat.</p> <br> + +<p><a name="INDIAN_POUND_CAKE."></a><b>INDIAN POUND CAKE.</b></p> + +<p>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 an hour and a half.</p> + +<p>This cake (like every thing else in which Indian meal is an +ingredient) should be eaten quite fresh; it is then very nice. When +stale, (even a day old,) it becomes dry and rough as if made with +saw-dust.</p> <br> + +<p><a name="QUEEN_CAKE."></a><b>QUEEN CAKE.</b></p> + +<p>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 twelve +drops of essence of lemon, and beat the whole very hard. Butter some +little tins; half fill them with the mixture; set them into a brisk +oven, and cake them about a quarter of an hour. When done, they will +shrink from the sides of the tins. After you turn them out, spread them +on an inverted sieve to cool. If you have occasion to fill your tins a +second time, scrape and wipe them well before they are used again.</p> + +<p>Make an icing flavoured with oil of lemon, or with extract of roses; +and spread two coats of it on the queen cakes. Set them to dry in a warm +place, but not near enough the fire to discolour the icing and cause it +to crack.</p> + +<p>Queen cakes are best the day they are baked.</p> <br> + +<p><a name="FRUIT_QUEEN_CAKES."></a><b>FRUIT QUEEN CAKES.</b></p> + +<p>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.</p> + +<p>You may make a fruit pound cake in this manner.</p> <br> + +<p><a name="LADY_CAKE."></a><b>LADY CAKE.</b></p> + +<p>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 oil of lemon. It is best the day after it is baked, but it may be +eaten fresh. When you put it away wrap it in a thick cloth.</p> + +<p>If you bake it in little tins, use two ounces less of flour.</p> <br> + +<p><a name="SPANISH_BUNS."></a><b>SPANISH BUNS.</b></p> + +<p>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 get 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 boil 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 about twenty minutes. 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.</p> + +<p>In mixing them, you may stir in at the last half a pound of raisins, +stoned, chopped and floured; or half a pound of currants. If you use +fruit, put in half a wine glass more of the yeast.</p> <br> + +<p><a name="BATH_BUNS."></a><b>BATH BUNS.</b></p> + +<p>Boil a little saffron in sufficient water to cover it, till the +liquid is of a bright yellow; then strain it, and set it to cool. Rub +half a pound of fresh butter into a pound of sifted flour, and make it +into a paste with four eggs that have been well beaten, and a large wine +glass of the best and strongest yeast; adding the infusion of saffron to +colour it yellow. Put the dough into a pan, cover it with a cloth, and +set it before the fire to rise. When it is quite light, mix into it a +quarter of a pound of powdered and sifted loaf-sugar; a grated nutmeg; +and, if you choose, two or three spoonfuls of carraway seeds. Roll out +the dough into a thick sheet, and divide it into round cakes with a +cutter. Strew the top of each bun with carraway comfits, and bake them +on flat tins buttered well. They should be eaten the day they are baked, +as they are not good unless quite fresh.</p> <br> + +<p><a name="JELLY_CAKE."></a><b>JELLY CAKE.</b></p> + +<p>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 a few drops of essence of lemon +to the icing.</p> + +<p>Jelly cake should be eaten fresh. It is best the day it is baked.</p> + +<p>You may bake small jelly cakes in muffin rings.</p> <br> + +<p><a name="SPONGE_CAKE."></a><b>SPONGE CAKE.</b></p> + +<p>Sift three quarters of a pound of flour, [Footnote: Sponge cake may +be made with rice flour.] 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.</p> + +<p>If you are willing to take the trouble, they will bake much nicer in +little square paper cases, which you must make of a thick letter paper, +turning up the sides all round, and pasting together or sewing up the +corners.</p> + +<p>If you bake the mixture in one large cake, (which is not advisable +unless you have had much practice in baking,) put it into a buttered tin +pan or mould, and set it directly into a hot Dutch oven, as it will fall +and become heavy if allowed to stand. Keep plenty of live coals on the +top, and under the bottom till the cake has risen very high, and is of a +fine colour; then diminish the fire, and keep it moderate till the cake +is done. It will take about an hour. When cool, ice it; adding a little +essence of lemon or extract of roses to the icing. Sponge cake is best +the day it is baked.</p> + +<p>Diet Bread is another name for Sponge Cake.</p> <br> + +<p><a name="ALMOND_CAKE."></a><b>ALMOND CAKE.</b></p> + +<p>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.</p> <br> + +<p><a name="COCOA-NUT_CAKE."></a><b>COCOA-NUT CAKE.</b></p> + +<p>Cut up and wash a cocoa-nut, and grate as much of it as will weigh a +pound. Powder a pound of loaf-sugar. Beat fifteen eggs very light; and +then beat into them, gradually, the sugar. Then add by degrees the +cocoa-nut; and lastly, a handful of sifted flour. Stir the whole very +hard, and bake it either in a large tin pan, or in little tins. The oven +should be rather quick.</p> <br> + +<p><a name="WASHINGTON_CAKE."></a><b>WASHINGTON CAKE.</b></p> + +<p>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 pearl-ash, or salaeratus, that has been melted in a +little vinegar; take care not to put in too much pearl-ash, lest it give +the cake an unpleasant taste. Stir the whole very hard; put it into a +buttered tin pan, (or into little tins,) and bake it in a brisk oven. +Wrapped in a thick cloth, this cake will keep soft for a week.</p> <br> + +<p><a name="CIDER_CAKE."></a><b>CIDER CAKE.</b></p> + +<p>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 warm water. Having stirred the whole very hard, +put it into a buttered tin pan, and let it stand before the fire half an +hour previous to baking. 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 +raising the batter.</p> <br> + +<p><a name="ELECTION_CAKE."></a><b>ELECTION CAKE.</b></p> + +<p>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 a large table-spoonful 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.</p> <br> + +<p><a name="MORAVIAN_SUGAR_CAKE."></a><b>MORAVIAN SUGAR CAKE.</b></p> + +<p>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 a well-beaten egg and three +quarters of a pound more of sifted flour; adding a table-spoonful of +powdered cinnamon, and stirring it very hard. Butter a deep square +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 twenty minutes to half an +hour, or more, in a brisk oven, in proportion to its thickness. When +cool, cut it into squares. This is a very good plain cake; but do not +attempt it unless you have excellent yeast.</p> <br> + +<p><a name="HUCKLEBERRY_CAKE."></a><b>HUCKLEBERRY CAKE.</b></p> + +<p>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 gifted flour to make a thick batter. Then stir in a small +tea-spoonful of pearl-ash or dissolved sal-aratus. Lastly, add by +degrees the huckleberries. Put the mixture into a buttered pan, or into +little tins and bake it in a moderate oven. It is best the second +day.</p> <br> + +<p><a name="BREAD_CAKE."></a><b>BREAD CAKE.</b></p> + +<p>When you are making wheat bread, and the dough is quite light and +ready to bake, take out as much of it as would make a twelve cent loaf, +and mix with it a tea cup full of powdered sugar, and a tea-cup full of +butter that has been softened and stirred about in a tea-cup of warm +milk. Add also a beaten egg. Knead it very well, put it into a square +pan, dredged with flour, cover it, and set it near the fire for half an +hour. Then bake it in a moderate oven, and wrap it in a thick cloth as +soon as it is done. It is best when fresh.</p> <br> + +<p><a name="FEDERAL_CAKES."></a><b>FEDERAL CAKES.</b></p> + +<p>Sift two pounds of flour into a deep pan, and cut up in it a pound of +fresh butter; rub the butter into the flour with your hands, adding by +degrees, half a pound of powdered white sugar; a tea-spoonful of +powdered cinnamon; a beaten nutmeg; a glass of wine or brandy, and two +glasses of rose water. Beat four eggs very light; and add them to the +mixture with a salt-spoonful of pearl-ash melted in a little lukewarm +water. Mix all well together; add, if necessary, sufficient cold water +to make it into a dough just stiff enough to roll out; knead it +slightly, and then roll it out into a sheet about half an inch thick. +Cut it out into small cakes with a tin cutter, or with the edge of a +tumbler; dipping the cutter frequently into flour, to prevent its +sticking. Lay the cakes in shallow pans buttered, or on flat sheets of +tin, (taking care not to let them touch, lest they should run into each +other,) and bake them of a light brown in a brisk oven. They are best +the second day.</p> <br> + +<p><a name="SAVOY_BISCUITS."></a><b>SAVOY BISCUITS.</b></p> + +<p>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 eight drops of strong essence of lemon. 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.</p> <br> + +<p><a name="ALMOND_MACCAROONS."></a><b>ALMOND MACCAROONS.</b></p> + +<p>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.</p> + +<p>It will be well to try two or three first, and if you find them +likely to lose their shape and run info each other, you may omit the +papers and make the mixture up into little balls with your hands well +floured; baking them in shallow tin pans slightly buttered.</p> + +<p>You may make maccaroons with icing that is left from a cake.</p> <br> + +<p><a name="COCOA-NUT_MACCAROONS."></a><b>COCOA-NUT MACCAROONS.</b></p> + +<p>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.</p> <br> + +<p><a name="WHITE_COCOA-NUT_CAKES."></a><b>WHITE COCOA-NUT CAKES.</b></p> + +<p>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 the them.</p> <br> + +<p><a name="COCOA-NUT_JUMBLES."></a><b>COCOA-NUT JUMBLES.</b></p> + +<p>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-hoard, and dividing the dough into equal +portions, make the jumbles with your hands into long rolls, and then +curl them round and join the ends so as to form rings. Grate loaf-sugar +over them, lay them in buttered pans, (not so near as to run into each +other,) and bake them in a quick oven from five to ten minutes.</p> <br> + +<p><a name="COMMON_JUMBLES."></a><b>COMMON JUMBLES.</b></p> + +<p>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 a tea-spoonful of essence of lemon +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.</p> <br> + +<p><a name="APEES."></a><b>APEES.</b></p> + +<p>Rub a pound of fresh butter into two pounds of sifted flour, and mix +in a pound of powdered white sugar, a grated nutmeg, a table-spoonful of +powdered cinnamon, and four large table-spoonfuls of carraway seeds. Add +a wine glass of rose water, and mix the whole with sufficient cold water +to make it a stiff dough. Roll it out into a large sheet about a third +of an inch in thickness, and cut it into round cakes with a tin cutter +or with the edge of a tumbler. Lay them in buttered pans, and bake them +in a quick oven, (rather hotter at the bottom than at the top,) till +they are of a very pale brown.</p> <br> + +<p><a name="WHITE_CUP_CAKE."></a><b>WHITE CUP CAKE.</b></p> + +<p>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 eight +drops of oil of lemon. Lastly, stir in a very small tea-spoonful of +sal-aratus or pearl-ash, melted in a little vinegar or lukewarm water. +Having stirred the whole very hard, put it into little tins; set them in +a moderate oven, and bake them about twenty minutes.</p> <br> + +<p><a name="KISSES."></a><b>KISSES.</b></p> + +<p>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 ten drops of essence of lemon. Having beaten the whole +very hard, drop it in oval or egg-shaped heaps upon sheets of white +paper, smoothing them with the spoon and making them of a handsome and +regular form. 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. To manage +them properly, requires so much practice and dexterity, that it is best, +when practicable, to procure kisses from a confectioner's shop.</p> <br> + +<p><a name="MARMALADE_CAKE."></a><b>MARMALADE CAKE.</b></p> + +<p>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 tire icing or white of egg and +sugar. Pile it high, and set the cakes in a moderate oven till the icing +is coloured of a very pale brown.</p> + +<p>Instead of small ones you may bake the whole in one large cake.</p> +<br> + +<p><a name="SECRETS."></a><b>SECRETS.</b></p> + +<p>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.</p> <br> + +<p><a name="SCOTCH_CAKE."></a><b>SCOTCH CAKE.</b></p> + +<p>Rub three quarters of a pound of butter into a pound of sifted flour; +mix in a pound of powdered sugar, and a large table-spoonful of powdered +cinnamon. Mix it into a dough with three well beaten eggs. Roll it out +into a sheet; cut it into round cakes, and bake them in a quick oven; +they will require but a few minutes.</p> <br> + +<p><a name="SCOTCH_QUEEN_CAKE."></a><b>SCOTCH QUEEN CAKE.</b></p> + +<p>Melt a pound of butter by putting it into a skillet on hot coals. +Then set it away to cool. Sift a quarter of a peck of flour 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. Do +not knead it; but roll it out into a large oval sheet, an inch thick. +Cut it down the middle, and then across, so as to divide it into four +cakes. Prick them with a fork, and crimp or scollop the edges neatly. +Lay them in shallow pans; set them, in a quick oven and bake them of a +light brown. This cake will keep a week or two.</p> + +<p>You may mix in with the dough half a pound of currants, picked, +washed, and dried.</p> <br> + +<p><a name="HONEY_CAKES."></a><b>HONEY CAKES.</b></p> + +<p>Take a quart of strained honey, half a pound of fresh butter, and a +small tea-spoonful of pearl-ash dissolved in a wine glass of water. 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.</p> <br> + +<p><a name="WAFER_CAKES."></a><b>WAFER CAKES.</b></p> + +<p>Mix together half a pound of powdered sugar, and a quarter of a pound +of butter; and add to them six beaten eggs. Then beat the whole very +light; stirring into it as much sifted flour as will make a stiff +batter; a powdered nutmeg, and a tea-spoonful of cinnamon; and eight +drops of oil of lemon, or a table-spoonful of rose water. The batter +must be very smooth when it is done, and without a single lump. Heat +your wafer iron on both sides by turning it in the fire; but do not +allow it to get too hot. Grease the inside with butter tied in a rag, +(this must be repeated previous to the baking of every cake,) and put in +the batter, allowing to each wafer two large table-spoonfuls, taking +care not to stir up the batter. Close the iron, and when one side is +baked, turn it on the other; open it occasionally to see if the wafer is +doing well. They should be coloured of a light brown. Take them out +carefully with a knife. Strew them with powdered sugar, and roll them up +while warm, round a smooth stick, withdrawing it when they grow cold. +They are best the day after they are baked.</p> + +<p>If you are preparing for company, fill up the hollow of the wafers +with whipt cream, and stop up the two ends with preserved strawberries, +or with any other small sweetmeat.</p> <br> + +<p><a name="WONDERS,_OR_CRULLERS."></a><b>WONDERS, OR CRULLERS.</b></p> + +<p>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.</p> + +<p>They will keep a week or more.</p> <br> + +<p><a name="DOUGH_NUTS."></a><b>DOUGH NUTS.</b></p> + +<p>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.</p> <br> + +<p><a name="WAFFLES."></a><b>WAFFLES.</b></p> + +<p>Put two pints of rich milk into separate pans. Cut up and melt in one +of them a quarter of a pound of butter, warming it slightly; then, when +it is melted, stir it about, and set it away to cool. Beat eight eggs +till very light, and mix them gradually into the other pan of milk, +alternately with half a pound of flour. Then mix in by degrees the milk +that has the butter in it. Lastly, stir in a large table-spoonful of +strong fresh yeast. Cover the pan, and set it near the fire to rise. +When the batter is quite light, heat your waffle-iron, by putting it +among the coals of a clear bright fire; grease the inside with butter +tied in a rag, and then put in some batter. Shut the iron closely, and +when the waffle is done on one side, turn the iron on the other. Take +the cake out by slipping a knife underneath; and then heat and grease +the iron for another waffle. Send them to table quite hot, four or six +on a plate; having buttered them and strewed over each a mixture of +powdered cinnamon, and white sugar. Or you may send the sugar and +cinnamon in a little glass bowl.</p> + +<p>In buying waffle-irons, do not choose those broad shallow ones that +are to hold four at a time; as the waffles baked in them are too small, +too thin, and are never of a good shape. The common sort that bake but +two at once are much the best.</p> <br> + +<p><a name="NEW_YORK_COOKIES."></a><b>NEW YORK COOKIES.</b></p> + +<p>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 pearl-ash in just enough of warm water to +cover it, and mix it in at the last. Take the lump of dough out of the +pan, and knead it on the paste-board till it becomes quite light. Then +roll it out rather more than half an inch thick, and cut it into square +cakes with a jagging iron or with a sharp knife. Stamp the surface of +each with a cake print. Lay them in buttered pans, and bake them of a +light brown in a brisk oven.</p> + +<p>They are similar to what are called New Year's cakes, and will keep +two or three weeks.</p> + +<p>In mixing the dough, you may add three table-spoonfuls of carraway +seeds.</p> <br> + +<p><a name="SUGAR_BISCUIT."></a><b>SUGAR BISCUIT.</b></p> + +<p>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, and a handful of carraway seeds. Mix in the sugar, add a +tea-spoonful of pearl-ash 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.</p> <br> + +<p><a name="RUSKS."></a><b>RUSKS.</b></p> + +<p>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.</p> + +<p>You can convert them into what are called Hard Rusks, or Tops and +Bottoms, by splitting them in half, and putting them again into the oven +to harden and crisp.</p> <br> + +<p><a name="MILK_BISCUIT."></a><b>MILK BISCUIT.</b></p> + +<p>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.</p> <br> + +<p><a name="WHITE_GINGERBREAD."></a><b>WHITE GINGERBREAD.</b></p> + +<p>Sift two pounds of flour into a deep pan, and rub into it three +quarters of a pound of butter; then mix in a pound of common white sugar +powdered; and three table-spoonfuls of the best white ginger. Having +beaten four eggs very light, mix them gradually with the other +ingredients in the pan, and add a small tea-spoonful of pearl-ash melted +in a wine glass of warm milk. Stir the whole as hard as possible. Flour +your paste-board; lay the lump of dough upon it, and roll it out into a +sheet an inch thick; adding more flour if necessary. Butter a large +shallow square pan. Lay the dough into it, and bake it in a moderate +oven. When cold, cut it into squares. Or you may cut it out into +separate cakes with a jagging iron, previous to baking. You must be +careful not to lay them too close together in the pan, lest they run +into each other.</p> <br> + +<p><a name="COMMON_GINGERBREAD."></a><b>COMMON GINGERBREAD.</b></p> + +<p>Cut up a pound of butter in a quart of West India molasses, which +must be perfectly sweet; if it is in the least sour, use sugar house +molasses instead. 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 a +tea-cup full of powdered ginger, a large tea-spoonful of powdered +cloves, and a table-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 warm water. +Mix and stir the dough very hard with a spaddle, or a wooden spoon; but +do not knead it. Then divide it with a knife into equal portions; and, +having floured your hands, roll it out on the paste-board into long even +strips. Place them in shallow tin pans, that have been buttered; either +laying the strips side by side in straight round sticks, (uniting them +at both ends,) or coil them into rings one within another, as you see +them at the cake shops. Bake them in a brisk oven, taking care that they +do not burn; gingerbread scorching sooner than any other cake.</p> + +<p>To save time and trouble, you may roll out the dough into a sheet +near an inch thick, and cut it into round flat cakes with a tin cutter, +or with the edge of a tumbler.</p> + +<p>Ground ginger loses much of its strength by keeping. Therefore it +will be frequently found necessary to put in more than the quantity +given in the receipt.</p> <br> + +<p><a name="GINGERBREAD_NUTS."></a><b>GINGERBREAD NUTS.</b></p> + +<p>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 two large 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 a little lukewarm 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.</p> <br> + +<p><a name="FRANKLIN_CAKE."></a><b>FRANKLIN CAKE.</b></p> + +<p>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; or twelve drops of essence of lemon, there +being no pearl-ash in this gingerbread. 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.</p> <br> + +<p><a name="GINGER_PLUM_CAKE."></a><b>GINGER PLUM CAKE.</b></p> + +<p>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 a little vinegar, 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. Take care +not to let it burn.</p> <br> + +<p><a name="MOLASSES_CANDY."></a><b>MOLASSES CANDY.</b></p> + +<p>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 a large tea-spoonful of strong +essence of lemon. 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.</p> + +<p>You may make molasses candy with almonds blanched and slit into +pieces; stir them in by degrees after the mixture has boiled two hours +and a half. Or you may blanch a quart of ground-nuts and put them in +instead of the almonds.</p> <br> + +<p><a name="NOUGAT."></a><b>NOUGAT.</b></p> + +<p>Blanch a pound of shelled sweet almonds; and with an almond cutter, +or a sharp penknife, split each almond into five slips. Spread them over +a large dish, and place them in a gentle oven. Powder a pound of the +finest 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 boat 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.</p> <br> + +<p><a name="LEMON_DROPS."></a><b>LEMON DROPS.</b></p> + +<p>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 sauce-pan, set it on hot coals, and stir it with a +wooden spoon five minutes or more. Then take off the pan, and with the +point of a knife drop the liquid on writing paper. When cold, the drops +will easily come off.</p> + +<p>Peppermint drops may be made as above, substituting for the +lemon-juice essence of peppermint.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="WARM_CAKES_FOR_BREAKFAST_AND_TEA."></a>WARM CAKES FOR BREAKFAST +AND TEA.</h2> <br> + +<p><a name="BUCKWHEAT_CAKES."></a><b>BUCKWHEAT CAKES.</b></p> + +<p>Take a quart of buckwheat meal, mix with it a tea-spoonful of salt, +and add a handful of Indian meal. Pour a large table-spoonful of the +best brewer's yeast into the centre of the meal. Then mix it gradually +with cold water till it becomes a batter. Cover it, put it in a warm +place and set it to rise; it will take about three hours. When it is +quite light, and covered with bubbles, it is fit to bake. Put your +griddle over the fire, and let it get quite hot before you begin. Grease +it well with a piece of butter tied in a rag. Then dip out a large ladle +full of the batter and bake it on the griddle; turning it with a broad +wooden paddle. Let the cakes be of large size, and even at the edges. +Ragged edges to batter cakes look very badly. Butter them as you take +them off the griddle. Put several on a plate, and cut them across in six +pieces.</p> + +<p>Grease the griddle anew, between baking each cake.</p> + +<p>If your batter has been mixed over night and is found to be sour in +the morning, melt in warm water a piece of pearl-ash the size of a grain +of corn, or a little larger; stir it into the batter; let it set half an +hour, and then bake it. The pearl-ash will remove the sour taste, and +increase the lightness of the cakes.</p> <br> + +<p><a name="FLANNEL_CAKES."></a><b>FLANNEL CAKES.</b></p> + +<p>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.</p> <br> + +<p><a name="INDIAN_BATTER_CAKES."></a><b>INDIAN BATTER CAKES.</b></p> + +<p>Mix together a quart of sifted Indian meal, (the yellow meal is best +for all purposes,) and a handful of wheat flour. Warm a quart of milk, +and stir into it a small tea-spoonful of salt, and two large +table-spoonfuls of the best fresh yeast. Beat three eggs very light, and +stir them gradually into the milk in turn with the meal. Cover it, and +set it to rise for three or four hours. When quite light, bake it on a +griddle in the manner of buckwheat cakes. Butter them, cut them across, +and send them to table hot, with molasses in a sauce-boat.</p> + +<p>If the batter should chance to become sour before it is baked, stir +in about a salt-spoonful of pearl-ash dissolved in a little lukewarm +water; and let it set half an hour longer before it is baked.</p> <br> + +<p><a name="INDIAN_MUSH_CAKES."></a><b>INDIAN MUSH CAKES.</b></p> + +<p>Pour into a pan three pints of cold water, and stir gradually into it +a quart of sifted Indian meal which has been mixed with half a pint of +wheat flour, and a small tea-spoonful of salt. Give it a hard stirring +at the last. Have ready a hot griddle, and bake the batter immediately, +in cakes about the size of a saucer. Send them to table piled evenly, +but not cut. Eat them with butter or molasses.</p> + +<p>This is the most economical and expeditious way of making soft Indian +cakes; but it cannot be recommended as the best. It will be some +improvement to mix the meal with milk rather than water.</p> <br> + +<p><a name="JOHNNY_CAKE."></a><b>JOHNNY CAKE.</b></p> + +<p>Sift a quart of Indian meal into a pan; make a hole in the middle, +and pour in a pint of warm water. Mix the meal and water gradually into +a batter, adding a small tea-spoonful of salt. Beat it very hard, and +for a long time, till it becomes quite light. Then spread it thick and +even on a stout piece of smooth board. Place it upright on the hearth +before a clear fire, with a flat iron or something of the sort to +support the board behind, and bake it well. Cut it into squares, and +split and butter them hot.</p> <br> + +<p><a name="INDIAN_FLAPPERS."></a><b>INDIAN FLAPPERS.</b></p> + +<p>Have ready a pint of sifted Indian meal, mixed with a handful of +wheat flour, and a small tea-spoonful of salt. Beat four eggs very +light, and stir them by degrees into a quart of milk, in turn with the +meal. They can be made in a very short time, and should be baked as soon +as mixed, on a hot griddle; allow a large ladle full of batter to each +cake, and make them all of the same size. Send them to table hot, +buttered and cut in half.</p> <br> + +<p><a name="INDIAN_MUFFINS."></a><b>INDIAN MUFFINS.</b></p> + +<p>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.</p> + +<p>Send the muffins to table hot, and split them by pulling them open +with your fingers, as a knife will make them heavy. Eat them with +butter, molasses or honey.</p> <br> + +<p><a name="WATER_MUFFINS."></a><b>WATER MUFFINS.</b></p> + +<p>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 open with your hands.</p> <br> + +<p><a name="COMMON_MUFFINS."></a><b>COMMON MUFFINS.</b></p> + +<p>Having melted three table-spoonfuls of fresh butter in three pints of +warm milk, set it away to cool. Then beat three eggs as light as +possible, and stir them gradually into the milk when it is quite cold; +adding a tea-spoonful of salt. Stir in by degrees enough of sifted flour +to make a batter as thick as you can conveniently beat it; and lastly, +add two table-spoonfuls of strong fresh yeast from the brewery. Cover +the batter and set it in a warm place to rise. It should be light in +about three hours. Having heated your griddle, grease it with some +butter tied in a rag; grease your muffin rings round the inside, and set +them on the griddle. Take some batter out of the pan with a ladle or a +large spoon, pour it lightly into the rings, and bake the muffins of a +light brown. When done, break or split them open with your fingers; +butter them and send them to table hot.</p> <br> + +<p><a name="SODA_BISCUITS."></a><b>SODA BISCUITS.</b></p> + +<p>Melt half a pound of butter in a pint of warm milk, adding a +tea-spoonful of soda; and stir in by degrees half a pound of sugar. Then +sift into a pan two pounds of flour; make a hole in the middle; pour in +the milk, &c., and mix it with the flour into a dough. Put it on +your paste-board, and knead it long and hard till it becomes very light. +Roll it out into a sheet half an inch thick. Cut it into little round +cakes with the top of a wine glass, or with a tin cutter of that size; +prick the tops; lay them on tins sprinkled with flour, or in shallow +iron pans; and bake them of a light brown in a quick oven; they will be +done in a few minutes. These biscuits keep very well.</p> <br> + +<p><a name="A_SALLY_LUNN."></a><b>A SALLY LUNN.</b></p> + +<p>This cake is called after the inventress. Sift into a pan a pound and +a half of flour. Make a hole in the middle, and put in two ounces of +butter warmed in a pint of milk, a salt-spoonful of salt, three +well-beaten eggs, and two table-spoonfuls of the best fresh yeast. Mix +the flour well into the other ingredients, and put the whole into a +square tin pan that has been greased with butter. Cover it, set it in a +warm place, and when it is quite light, bake it in a moderate oven. Send +it to table hot, and eat it with butter.</p> + +<p>Or, you may bake it on a griddle, in small muffin rings, pulling the +cakes open and buttering them when brought to table.</p> <br> + +<p><a name="SHORT_CAKES._"></a><b>SHORT CAKES.</b></p> + +<p>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.</p> <br> + +<p><a name="TEA_BISCUIT."></a><b>TEA BISCUIT.</b></p> + +<p>Melt a quarter of a pound of fresh butter in a quart of warm milk, +and add a salt-spoonful of salt. Sift two pounds of flour into a pan, +make a hole in the centre, and put in three table-spoonfuls of the best +brewer's yeast. Add the milk and butter and mix it into a stiff paste. +Cover it and set it by the fire to rise. When quite light, knead it +well, roll it out an inch thick, and cut it into round cakes with the +edge of a tumbler. Prick the top of each with a fork; lay them in +buttered pans and bake them light brown. Send them to table warm, and +split and butter them.</p> <br> + +<p><a name="RICE_CAKES."></a><b>RICE CAKES.</b></p> + +<p>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.</p> <br> + +<p><a name="CREAM_CAKES."></a><b>CREAM CAKES.</b></p> + +<p>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.</p> <br> + +<p><a name="FRENCH_ROLLS."></a><b>FRENCH ROLLS.</b></p> + +<p>Sift a pound of flour into a pan, and rub into it two ounces of +butter; mix in the whites only of three eggs, beaten to a stiff froth, +and a table-spoonful of strong yeast; add sufficient milk to make a +stiff dough, and a salt-spoonful of salt. Cover it and set it before the +fire to rise. It should be light in an hour. Then put it on a +paste-board, divide it into rolls, or round cakes; lay them in a floured +square pan, and bake them about ten minutes in a quick oven.</p> <br> + +<p><a name="COMMON_ROLLS."></a><b>COMMON ROLLS.</b></p> + +<p>Sift two pounds of flour into a pan, and mix with it a tea-spoonful +of salt. Warm together a jill of water and a jill of milk. Make a hole +in the middle of the pan of flour; mix with the milk and water a jill of +the best yeast, and pour it into the hole. Mix into the liquid enough of +the surrounding flour to make a thin batter, which you must stir till +quite smooth and free from lumps. Then strew a handful of flour over the +top, and set it in a warm, place to rise for two hours or more. When it +is quite light, and has cracked on the top, make it into a dough with +some more milk and water. Knead it well for ten minutes. Cover it, and +set it again to rise for twenty minutes. Then make the dough into rolls +or round balls. Bake them in a square pan, and send them to table hot, +cut in three, buttered and put together again.</p> <br> + +<p><a name="BREAD."></a><b>BREAD.</b></p> + +<p>Take one peck or two gallons of fine wheat flour, and sift it into a +kneading trough, or into a small clean tub, or a large broad earthen +pan; and make a deep hole in the middle of the heap of flour, to begin +the process by what is called setting a sponge. Have ready half a pint +of warm water, which in summer should be only lukewarm, but even in +winter it must not be hot or boiling, and stir it well into half a pint +of strong fresh yeast; (if the yeast is home-made you must use from +three quarters to a whole pint;) then pour it into the hole in the +middle of the flour. With a spoon work in the flour round the edges of +the liquid, so as to bring in by degrees sufficient flour to form a thin +batter, which must be well stirred about, for a minute or two. Then take +a handful of flour, and scatter it thinly over the top of this batter, +so as to cover it entirely. Lay a warmed cloth over the whole, and set +it to rise in a warm place; in winter put it nearer the fire than in +summer. When the batter has risen so as to make cracks in the flour on +the top, scatter over it three or four table-spoonfuls (not more) of +fine salt, and begin to form the whole mass into a dough; commencing +round the hole containing the batter, and pouring as much soft water as +is necessary to make the flour mix with the batter; the water must never +be more than lukewarm. When the whole is well mixed, and the original +batter which is to give fermentation to the dough is completely +incorporated with it, knead it hard, turning it over, pressing it, +folding it, and working it thoroughly with your clenched hands for +twenty minutes or half an hour; or till it becomes perfectly light and +stiff. The goodness of 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. [Footnote: 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.] 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. [Footnote: 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.] You may take off a portion of the dough that has +been prepared for bread, make it up into little round cakes or rolls, +and bake them for breakfast or tea.</p> <br> + +<p><a name="BRAN_BREAD."></a><b>BRAN BREAD.</b></p> + +<p>Sift into a pan three quarts of unbolted wheat meal. Stir a jill of +strong yeast, and a jill of molasses into a quart of soft water, (which +must be warm but not hot,) and add a small tea-spoonful of pearl-ash, or +sal-aratus. Make a hole in the heap of flour, pour in the liquid, and +proceed in the usual manner of making bread. This quantity may be made +into two loaves. Bran bread is considered very wholesome; and is +recommended to persons afflicted with dyspepsia.</p> <br> <br> + +<p><a name="RYE_AND_INDIAN_BREAD."></a><b>RYE AND INDIAN BREAD.</b></p> + +<p>Sift two quarts of rye, and two quarts of Indian meal, and mix them +well together. Boil three pints of milk; pour it boiling hot upon the +meal; add two tea-spoonfuls of salt, and stir the whole very hard. Let +it stand till it becomes of only a lukewarm heat, and then stir in half +a pint of good fresh yeast; if from the brewery and quite fresh, a +smaller quantity will suffice. Knead the mixture into a stiff dough, and +set it to rise in a pan. Cover it with a thick cloth that has been +previously warmed, and set it near the fire. When it is quite light, and +has cracked all over the top, make it into two loaves, put them into a +moderate oven, and bake them two hours and a half.</p> <br> + +<p><a name="COMMON_YEAST."></a><b>COMMON YEAST.</b></p> + +<p>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.</p> + +<p>Put it into clean bottles, and cork them loosely till the +fermentation is over. Next morning put in the corks tightly, and set the +bottles in a cold place. When you are going to bottle the yeast it will +be an improvement to place two or three raisins at the bottom of each +bottle. It is best to make yeast very frequently; as, with every +precaution, it will scarcely keep good a week, even in cold weather. If +you are apprehensive of its becoming sour, put into each bottle a lump +of pearl-ash the size of a hazle-nut.</p> <br> + +<p><a name="BRAN_YEAST."></a><b>BRAN YEAST.</b></p> + +<p>Mix a pint of wheat bran, and a handful of hops with a quart of +water, and boil them together about twenty minutes. Then strain it +through a sieve into a pan; when the liquid becomes only milk-warm, stir +into it four table-spoonfuls of brewer's yeast, and two of brown sugar, +or four of molasses. Put it into a wooden bowl, cover it, and set it +near the fire for four or five hours. Then bottle it, and cork it +tightly next day.</p> <br> + +<p><a name="PUMPKIN_YEAST."></a><b>PUMPKIN YEAST.</b></p> + +<p>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 lightly with a cork. If pumpkin yeast is well made, +and of a proper consistence, neither too thick nor too thin, it will +keep longer than any other.</p> <br> + +<p><a name="BAKER'S_YEAST."></a><b>BAKER'S YEAST.</b></p> + +<p>To a gallon of soft water put two quarts of wheat bran, one quart of +ground malt, (which may be obtained from a brewery,) and two handfuls of +hops. Boil them together for half an hour. Then strain it through a +sieve, and let it stand till it is cold; after which put to it two large +tea-cups of molasses, and half a pint of strong yeast. Pour it into a +stone jug, and let it stand uncorked till next morning. Then pour off +the thin liquid from the top, and cork the jug tightly. When you are +going to use the yeast, if it has been made two or three days, stir in a +little pearl-ash dissolved in warm water, allowing a lump the size of a +hickory-nut to a pint of yeast. This will correct any tendency to +sourness, and make the yeast more brisk.</p> <br> + +<p><a name="TO_MAKE_BUTTER."></a><b>TO MAKE BUTTER.</b></p> + +<p>Scald your milk pans every day after washing them; and let them set +till the water gets cold. Then wipe them with a clean cloth. Fill them +all with cold water half an hour before milking time, and do not pour it +out till the moment before you are ready to use the pans. Unless all the +utensils are kept perfectly sweet and nice, the cream and butter will +never be good. Empty milk-pans should stand all day in the sun.</p> + +<p>When you have strained the milk into the pans, (which should be broad +and shallow,) place them in the spring-house, setting them down in the +water. After the milk has stood twenty-four hours, skim off the cream, +and deposits it in a large deep earthen jar, commonly called a crock, +which must be kept closely covered, and stirred up with a stick at least +twice a day, and whenever you add fresh cream to it. This stirring is to +prevent the butter from being injured by the skin that will gather over +the top of the cream.</p> + +<p>You should churn at least twice a week, for if the cream is allowed +to stand too long, the butter will inevitably have a odd 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.</p> + +<p>Have your churn very clean, and rinse and cool it with cold water. A +barrel churn is best; though a small upright one, worked by a staff or +dash, will do very well where there are but one or two cows.</p> + +<p>Strain the cream from the crock into the churn, and put on the lid. +Move the handle slowly in warm weather, as churning too fast will make +the butter soft. When you find that the handle moves heavily and with +great difficulty, the butter has come; that is, it has separated from +the thin fluid and gathered into a lump, and it then is not necessary to +churn any longer. Take it out with a wooden ladle, and put it into a +small tub or pail. Squeeze and press it hard with the ladle, to get out +all that remains of the milk. Add a little salt, and then squeeze and +work It for a long time. If any of the milk is allowed to remain in, it +will speedily turn sour and spoil the butter. Set it away in a cool +place for three hours, and then work it over again. [Footnote: A marble +slab or table will be found of great advantage in working and making up +butter.] 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.</p> + +<p>Pour the buttermilk into a clean crock, and place it in the +spring-house, with a saucer to dip it out with. Keep the pot covered. +The buttermilk will be excellent the first day; but afterwards it will +become too thick and sour. Winter buttermilk is never very +palatable.</p> + +<p>Before you put away the churn, wash and scald it well; and the day +that you use it again, keep it for an hour or more filled with cold +water.</p> + +<p>In cold weather, churning is a much more tedious process than in +summer, as the butter will be longer coming. It is best then to have the +churn in a warm room, or near the fire. If you wish to prepare the +butter for keeping a long time, take it after it has been thoroughly +well made, and pack it down tightly into a large jar. You need not in +working it, add more salt than if the butter was to be eaten +immediately. But preserve it by making a brine of fine salt, dissolved +in water. The brine must be strong enough to bear up an egg on the +surface without sinking. Strain the brine into the jar, so as to be +about two inches above the butter. Keep the jar closely covered, and set +it in a cool place.</p> + +<p>When you want any of the butter for use, take it off evenly from the +top; so that the brine may continue to cover it at a regular depth.</p> + +<p>This receipt for making butter is according to the method in use at +the best farm-houses in Pennsylvania, and if exactly followed will be +found very good. The badness of butter is generally owing to +carelessness or mismanagement; to keeping the cream too long without +churning; to want of cleanliness in the utensils; to not taking the +trouble to work it sufficiently; or to the practice of salting it so +profusely as to render it unpleasant to the taste, and unfit for cakes +or pastry. All these causes of bad butter are inexcusable, and can +easily be avoided. Unless the cows have been allowed to feed where there +are bitter weeds or garlic, the milk cannot naturally have any +disagreeable taste, and therefore the fault of the butter must be the +fault of the maker. Of course, the cream is much richer where the +pasture is fine and luxuriant; and in winter, when the cows have only +dry food, the butter must be consequently whiter and more insipid than +in the grazing season. Still, if properly made, even winter butter +cannot taste badly.</p> + +<p>Many economical housekeepers always buy for cooking, butter of +inferior quality. This is a foolish practice; as when it is bad, the +taste will predominate through all attempts to disguise it, and render +every thing unpalatable with which it is combined. As the use of butter +is designed to improve and not to spoil the flavour of cookery, it is +better to omit it altogether, and to substitute something else, unless +you can procure that which is good. Lard, suet, beef-drippings, and +sweet oil, may be used in the preparation of various dishes; and to eat +with bread or warm cakes, honey, molasses, or stewed fruit, &c, are +far superior to bad butter.</p> <br> + +<p><a name="CHEESE."></a><b>CHEESE.</b></p> + +<p>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 degrees. +Three quarts of milk will yield, on an average, about a pound of cheese. +In infusing the rennet, allow a quart of lukewarm water, and a +table-spoonful of salt to a piece about half the size of your hand. The +rennet must soak all night in the water before it can be fit for use. In +the morning (after taking as much of it as you want) put the rennet +water into a bottle and cork it tightly. It will keep the better for +adding to it a wine glass of brandy. If too large a proportion of rennet +is mixed with the milk, the cheese will be tough and leathery.</p> + +<p>To make a very good cheese, take three buckets of milk warm from the +cow, and strain it immediately into a large tub or kettle. Stir into it +half a tea-cupful of infusion of rennet or rennet-water; and having +covered it, set it in a warm place for about half an hour, or till it +becomes a firm curd. Cut the curd into squares with a large knife, or +rather with a wooden slitting-dish, and let it stand about fifteen +minutes. Then break it up fine with your hands, and let it stand a +quarter of an hour longer. Then pour off from the top as much of the +whey as you can; tie up the curd in a linen cloth or bag, and hang it up +to drain out the remainder of the whey; setting a pan under it to catch +the droppings. After all the whey is drained out, put the curd into the +cheese-tray, and cut it again into slices; chop it coarse; put a cloth +about it; place it in the cheese-hoop or mould, and set it in the screw +press for half an hour, pressing it hard. [Footnote: 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 holes 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.] 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.</p> + +<p>When you finally take it out of the press, grease the cheese all over +with lard, and put it on a clean shelf in a dry dark room, or in a wire +safe. Wipe, grease, and turn it carefully every day. If you omit this a +single day the cheese will spoil. Keep the shelf perfectly clean, and +see that the cheese does not stick to it. When the cheese becomes firm, +you may omit the greasing; but continue to rub it all over every day +with a clean dry cloth. Continue this for five or sis weeks; the cheese +will then be fit to eat.</p> + +<p>The best time for making cheese is when the pasture is in +perfection.</p> + +<p>You may enrich the colour of the cheese by a little anatto or +arnotta; of which procure a small quantity from the druggist, powder it, +tie it in a muslin rag, and hold it in the warm milk, (after it is +strained,) pressing out the colouring matter with your fingers, as +laundresses press their indigo or blue rag in the tub of water. Anatto +is perfectly harmless.</p> + +<p>After they begin to dry, (or ripen, as it is called,) it is the +custom in some dairy-farms, to place the cheeses in the haystack, and +keep them there among the hay for five or six weeks. This is said +greatly to improve their consistence and flavour. Cheeses are sometimes +ripened by putting them every day in fresh grass.</p> <br> + +<p><a name="SAGE_CHEESE."></a><b>SAGE CHEESE.</b></p> + +<p>Take some of the young top leaves of the sage plant, and pound them +in a mortar till you have extracted the juice. Put the juice into a +bowl, wipe out the mortar, put in some spinach leaves, and pound them +till you have an equal quantity of spinach juice. Mix the two juices +together, and stir them into the warm milk immediately after you have +put in the rennet. You may use sage juice alone; but the spinach will +greatly improve the colour; besides correcting the bitterness of the +sage.</p> <br> + +<p><a name="STILTON_CHEESE."></a><b>STILTON CHEESE.</b></p> + +<p>Having strained the morning's milk, and skimmed the cream from the +milk of the preceding evening, mix the cream and the new milk together +while the latter is quite warm, and stir in the rennet-water. When the +curd has formed, you must not break it up, (as is done with other +cheese,) but take it out all at once with a wooden skimming dish, and +place it on a sieve to drain gradually. While it is draining, keep +pressing it gently till it becomes firm and dry. Then lay a clean cloth +at the bottom of a wooden cheese-hoop or mould, which should have a few +small holes bored in the bottom. The cloth must be large enough for the +end to turn over the top again, after the curd is put in. Place it in +the press for two hours; turn it, (putting a clean cloth under it,) and +press it again for six or eight hours. Then turn it again, rub the +cheese all over with salt, and return it to the press for fourteen +hours. Should the edges of the cheese project, they must be +pared off.</p> + +<p>When you take it finally out of the press, bind it round tightly with +a cloth, (which must be changed every day when you turn the cheese,) and +set it on a shelf or board. Continue the cloths till the cheese is firm +enough to support itself; rubbing or brushing the outside every day when +you turn it. After the cloths are left off, continue to brush the cheese +every day for two or three months; during which time it may be improved +by keeping it covered all round, under and over, with grass, which must +be renewed every day, and gathered when quite dry after the dew is off. +Keep the cheese and the grass between two large plates.</p> + +<p>A Stilton cheese is generally made of a small size, seldom larger in +circumference than a dinner plate, and about four or five inches thick. +They are usually put up for keeping, in cases of sheet lead, fitting +them exactly. There is no cheese superior to them in richness and +mildness.</p> + +<p>Cream cheeses (as they are generally called) may be made in this +manner. They are always eaten quite fresh, while the inside is still +somewhat soft. They are made small, and are sent to table whole, cut +across into triangular slices like a pie or cake. After they become fit +to eat, they will keep good but a day or two, but they are considered +while fresh very delicious.</p> <br> + +<p><a name="COTTAGE_CHEESE."></a><b>COTTAGE CHEESE.</b></p> + +<p>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.</p> <br> + +<p><a name="A_WELSH_RABBIT."></a><b>A WELSH RABBIT.</b></p> + +<p>Toast some slices of bread, (having cut off the crust,) butter them, +and keep them hot. Grate or shave down with a knife some fine mellow +cheese: and, if it is not very rich, mix with it a few small bits of +butter. Put it into a cheese-toaster, or into a skillet, and add to it a +tea-spoonful of made mustard; a little cayenne pepper; and if you +choose, a wine glass of fresh porter or of red wine. Stir the mixture +over hot coals, till it is completely dissolved; and then brown it by +holding over it a salamander, or a red-hot shovel. Lay the toast in the +bottom and round the sides of a deep dish; put the melted cheese upon +it, and serve it up as hot as possible, with dry toast in a separate +plate; and accompanied by porter or ale.</p> + +<p>This preparation of cheese is for a plain supper.</p> + +<p>Dry cheese is frequently grated on little plates for the +tea-table.</p> <br> + +<p><a name="TO_MAKE_CHOCOLATE"></a><b>TO MAKE CHOCOLATE</b></p> + +<p>To each square of a chocolate cake allow three jills, or a chocolate +cup and a half of boiling water. Scrape down the chocolate with a knife, +and mix it first to a paste with a small quantity of the hot water; just +enough to melt it in. Then put it into a block tin pot with the +remainder of the water; set it on hot coals; cover it, and let it boil +(stirring it twice) till the liquid is one third reduced. Supply that +third with cream or rich milk; stir it again, and take it off the fire. +Serve it up as hot as possible, with dry toast, or dry rusk. It chills +immediately. If you wish it frothed, pour it into the cup, and twirl +round in it the little wooden instrument called a chocolate mill, till +you nave covered the top with foam.</p> <br> + +<p><a name="TO_MAKE_TEA."></a><b>TO MAKE TEA.</b></p> + +<p>In buying tea, it is best to get it by the box, of an importer, that +you may be sure of having it fresh, and unmixed with any that is old and +of inferior quality. The box should be kept in a very dry place. If +green tea is good, it will look green in the cup when poured out. Black +tea should be dark coloured and have a fragrant flowery smell. The best +pots for making tea are those of china. Metal and Wedgwood tea-pots by +frequent use will often communicate a disagreeable taste to the tea. +This disadvantage may be remedied in Wedgwood ware, by occasionally +boiling the tea-pots in a vessel of hot water.</p> + +<p>In preparing to make tea, let the pot be twice scalded from the +tea-kettle, which must be boiling hard at the moment the water is poured +on the tea; otherwise it will be weak and insipid, even when a large +quantity is put in. The best way is to have a chafing dish, with a +kettle always boiling on it, in the room where the tea is made. It is a +good rule to allow two tea-spoonfuls of tea to half a pint or a large +cupful 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.</p> + +<p>In making black tea, use a larger quantity than of green, as it is of +a much weaker nature. The best black teas in general use are pekoe and +pouchong; the best green teas are imperial, young hyson, and +gunpowder.</p> <br> + +<p><a name="TO_MAKE_COFFEE."></a><b>TO MAKE COFFEE.</b></p> + +<p>The manner in which coffee is roasted is of great importance to its +flavour. If roasted too little, it will be weak and insipid; if too +much, the taste will be bitter and unpleasant. To have it very good, it +should be roasted immediately before it is made, doing no more than the +quantity you want at that time. It loses much of its strength by +keeping, even in twenty-four hours after roasting. It should on no +consideration be ground till directly before it is made. Every family +should be provided with a coffee roaster, which is an iron cylinder to +stand before the fire, and is either turned by a handle, or wound up +like a jack to go of itself. If roasted in an open pot or pan, much of +the flavour evaporates in the process. Before the coffee is put into the +roaster, it should be carefully examined and picked, lest there should +be stones or bad grains among it. It should be roasted of a bright +brown; and will be improved by putting among it a piece of butter when +about half done.</p> + +<p>Watch it carefully while roasting, looking at it frequently.</p> + +<p>A coffee-mill affixed to the wall is far more convenient than one +that must he held on the lap. It is best to grind the coffee +while warm.</p> + +<p>Allow half a pint of ground coffee to three pints 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.</p> + +<p>If coffee is allowed to boil too long, it will lose much of its +strength, and also become sour.</p> <br> + +<p><a name="FRENCH_COFFEE."></a><b>FRENCH COFFEE.</b></p> + +<p>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 sis cupfuls of boiling +water. Having first scalded the biggin, (which should have strainers of +perforated tin, and not of linen,) put in the coffee, and pour on the +water, which should be boiling hard at the time. Shut down the lid, +place the pot near the fire, and the coffee will be ready as soon as it +has all drained through the coarse and fine strainers into the receiver +below the spout. Scald your china or silver pot, and pour the coffee +into it. But it is best to have a biggin in the form of an urn, in which +the coffee can both be made and brought to table.</p> + +<p>For what is called milk coffee,--boil the milk or cream separately; +bring it to table in a covered vessel, and pour it hot into the coffee, +the flavour of which will be impaired if the milk is boiled with it.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="DOMESTIC_LIQUORS_ETC."></a>DOMESTIC LIQUORS ETC.</h2> <br> + +<p><a name="SPRUCE_BEER"></a><b>SPRUCE BEER</b></p> + +<p>Put into a large kettle, ten gallons of water, a quarter of a pound +of hops, and a tea-cupful of ginger. Boil them together till all the +hops sink to the bottom. Then dip out a bucket full of the liquor, and +stir into it six quarts of molasses, and three ounces and a half of the +essence of spruce. When all is dissolved, mix it with the liquor in the +kettle; strain it through a hair sieve into a cask; and stir well into +it half a pint of good strong yeast. Let it ferment a day or two; then +bung up the cask, and you may bottle the beer the next day. It will be +fit for use in a week.</p> + +<p>For the essence of spruce, you may substitute two pounds of the outer +sprigs of the spruce fir, boiled ten minutes in the liquor.</p> + +<p>To make spruce beer for present use, and in a smaller quantity, boil +a handful of hops in two gallons and a half of water, till they fall to +the bottom, Then strain the water, and when it is lukewarm, stir into it +a table-spoonful of ground white ginger; a pint of molasses; a +table-spoonful of essence of spruce; and half a pint of yeast. Mix the +whole well together in a stone jug, and let it ferment for a day and a +half, or two days. Then put it into bottles, with three or four raisins +in the bottom of each, to prevent any further fermentation. It will then +be fit for immediate use.</p> <br> + +<p><a name="GINGER_BEER."></a><b>GINGER BEER.</b></p> + +<p>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 milk-warm strain it, and add the juice +of the lemons and two large table-spoonfuls of strong yeast. Make this +beer in the evening and let it stand all night. Next morning bottle it +in little half pint stone bottles, tying down the corks with +twine.</p> <br> + +<p><a name="MOLASSES_BEER."></a><b>MOLASSES BEER.</b></p> + +<p>To six quarts of water, add two quarts of West India molasses; half a +pint of the best brewer's yeast; two table-spoonfuls of ground ginger; +and one table-spoonful of cream of tartar. Stir all together. Let it +stand twelve hours, and then bottle it, putting three or four raisins +into each bottle.</p> + +<p>It will be much improved by substituting the juice and grated peel of +a large lemon, for one of the spoonfuls of ginger.</p> + +<p>Molasses beer keeps good but two or three days.</p> <br> + +<p><a name="SASSAFRAS_BEER."></a><b>SASSAFRAS BEER.</b></p> + +<p>Have ready two gallons of soft water; one quart of wheat bran; a +large handful of dried apples; half a pint of molasses; a small handful +of hops; half a pint of strong fresh yeast, and a piece of sassafras +root the size of an egg.</p> + +<p>Put all the ingredients (except the molasses and yeast) at once into +a large kettle. Boil it till the apples are quite soft. Put the molasses +into a small clean tub or a large pan. Set a hair sieve over the vessel, +and strain the mixture through it. Let it stand till it becomes only +milk-warm, and then stir in the yeast. Put the liquor immediately into +the keg or jugs, and let it stand uncorked to ferment. Fill the jugs +quite full, that the liquor in fermenting may run over. Set them in a +large tub. When you see that the fermentation or working has subsided, +cork it, and it will be fit for use next day.</p> + +<p>Two large table-spoonfuls of ginger stirred into the molasses will be +found an improvement.</p> + +<p>If the yeast is stirred in while the liquor is too warm, it will be +likely to turn sour.</p> + +<p>If the liquor is not put immediately into the jugs, it will not +ferment well.</p> + +<p>Keep it in a cold place. It will not in warm weather be good more +than two days. It is only made for present use.</p> <br> + +<p><a name="GOOSEBERRY_WINE."></a><b>GOOSEBERRY WINE.</b></p> + +<p>Allow three gallons of soft water (measured after it has boiled an +hour) to six gallons of gooseberries, which must be full ripe. Top and +tail the gooseberries; put them, a few at a time, into a wooden dish, +and with a rolling-pin or beetle break and mash every one; transferring +them, as they are done, into a large stone jar. Pour the boiling water +upon the mashed gooseberries; cover the jar, and let them stand twelve +hours. Then strain and measure the juice, and to each quart allow +three-quarters of a pound of loaf-sugar; mix it with the liquid, and let +it stand eight or nine hours to dissolve, stirring it several times.</p> + +<p>Then pour it into a keg of proper size for containing it, and let it +ferment at the bung-hole; filling it up as it works out with some of the +liquor reserved for that purpose. As soon as it ceases to hiss, stop it +close with a cloth wrapped round the bung. A pint of white brandy for +every gallon of the gooseberry wine may be added on bunging it up. At +the end of four or five months it will probably be fine enough to bottle +off. It is best to bottle it in cold frosty weather. You may refine it +by allowing to every gallon of wine the whites of two eggs, beaten to a +froth, with a very small tea-spoonful of salt. When the white of egg, +&c, is a stiff froth, take out a quart of the wine, and mix them +well together. Then pour it into the cask, and in a few days it will be +fine and clear. You may begin to use it any time after it is bottled. +Put two or three raisins in the bottom of each bottle. They will tend to +keep the wine from any farther fermentation.</p> + +<p>Fine gooseberry wine has frequently passed for champagne. Keep the +bottles in saw-dust, lying on their sides.</p> <br> + +<p><a name="CURRANT_WINE."></a><b>CURRANT WINE.</b></p> + +<p>Take four gallons of ripe currants; strip them from the stalks into a +great stone jar that has a cover to it, and mash them with a long thick +stick. Let them stand twenty-four hours; then put the currants into a +large linen bag; wash out the jar, set it under the bag, and squeeze the +juice into it. Boil together two gallons and a half of water, and five +pounds and a half of the best loaf-sugar, skimming it well. When the +scum ceases to rise, mix the syrup with the currant juice. Let it stand +a fortnight or three weeks to settle; and then transfer it to another +vessel, taking care not to disturb the lees or dregs. If it is not quite +clear and bright, refine it by mixing with a quart of the wine, (taken +out for the purpose,) the whites of two eggs beaten to a stiff froth, +and half an ounce of cream of tartar. Pour this gradually into the +vessel. Let it stand ten days, and then bottle it off. Place the bottles +in saw-dust, laying them on their sides. Take care that the saw-dust is +not from pine wood. The wine will be fit to drink in a year, but is +better when three or four years old.</p> + +<p>You may add a little brandy to it when you make it; allowing a quart +of brandy to six gallons of wine.</p> <br> + +<p><a name="RASPBERRY_WINE."></a><b>RASPBERRY WINE.</b></p> + +<p>Put four gallons of ripe raspberries into a stone jar, and mash them +with a round stick. Take four gallons of soft water, (measured after it +has boiled an hour,) and strain it warm over the raspberries. Stir it +well and let it stand twelve hours. Then strain it through a bag, and to +every gallon of liquor put three pounds of loaf-sugar. Set it over a +clear fire, and boil and skim it till the scum ceases to rise. When it +is cold bottle it. Open the bottles every day for a fortnight, closing +them again in a few minutes. Then seal the corks, and lay the bottles on +their sides in saw-dust, which must not be from pine wood.</p> <br> + +<p><a name="ELDERBERRY_WINE."></a><b>ELDERBERRY WINE.</b></p> + +<p>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, an& boil and skim it till the scum +ceases to rise. To four gallons of the liquor add a pint and a half of +brandy. Put it into a keg, and let it stand with the bung put in loosely +for four or five days, by which time it will have ceased to ferment. +Then stop it closely, plastering the bung with clay. At the end of six +months, draw off a little of it; and if it is not quite clear and +bright, refine it with the whites and shells of three or four eggs, +beaten to a stiff froth and stirred into a quart of the wine, taken out +for the purpose and then returned to the cask; or you may refine it with +an ounce or more of dissolved isinglass. Let it stand a week or two, and +then bottle it.</p> + +<p>This is an excellent domestic wine, very common in England, and +deserving to be better known in America, where the elderberry tree is +found in great abundance. Elderberry wine is generally taken mulled with +spice, and warm.</p> <br> + +<p><a name="ELDER_FLOWER_WINE."></a><b>ELDER FLOWER WINE.</b></p> + +<p>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 while sugar. Boil and skim the sugar and water, and then +pour it hot on the flowers. When cool, mix in with it some lemon juice +and some yeast; allowing to six gallons of the liquor the juice of six +lemons, and four or five table-spoonfuls of good yeast stirred in very +hard. Let it ferment for three days in a tub covered with a double +blanket. Then strain the wine through a sieve, (add six whites of eggs +beaten to a stiff froth, or an ounce of melted isinglass,) and put it +into a cask, in the bottom of which you have laid four or five pounds of +the best raisins, stoned. Stop the cask closely, and in six months the +wine will be fit to bottle. It will much resemble Frontiniac, the elder +flowers imparting to it a very pleasant taste.</p> <br> + +<p><a name="CIDER_WINE."></a><b>CIDER WINE.</b></p> + +<p>Take sweet cider immediately from the press. Strain it through a +flannel bag into a tub, and stir into it as much honey as will make it +strong enough to bear up an egg. Then boil and skim it, and when the +scum ceases to rise, strain it again. When cool, put it into a cask, and +set it in a cool cellar till spring. Then bottle it off; and when ripe, +it will be found a very pleasant beverage. The cider must be of the very +best quality, made entirely from good sound apples.</p> <br> + +<p><a name="MEAD."></a><b>MEAD.</b></p> + +<p>To every gallon of water put five pounds of strained honey, (the +water must be hot when you add the honey,) and boil it three quarters of +an hour, skimming it well. Then put in some hops tied in a thin bag, +(allowing an ounce or a handful to each gallon,) and let it boil half an +hour longer. Strain it into a tub, and let it stand four days. Then put +it into a cask, (or into a demijohn if the quantity is small,) adding +for each gallon of mead a jill of brandy and a sliced lemon. If a large +cask, do not bottle it till it has stood a year.</p> <br> + +<p><a name="FOX_GRAPE_SHRUB."></a><b>FOX GRAPE SHRUB.</b></p> + +<p>Gather the grapes when they are full grown, but before they begin to +purple. Pick from the stems a sufficient quantity to nearly fill a large +preserving kettle, and pour on them as much boiling water as the kettle +will hold. Set it over a brisk fire, and keep it scalding hot till all +the grapes have burst. Then take them off, press out and strain the +liquor, and allow to each quart a pound of sugar stirred well in. +Dissolve the sugar in the juice; then put them together into a clean +kettle, and boil and skim them for ten minutes, or till the scum ceases +to rise. When cold, bottle it; first putting into each bottle a jill of +brandy. Seal the bottles, and keep them in a warm closet.</p> + +<p>You may make gooseberry shrub in this manner.</p> <br> + +<p><a name="CURRANT_SHRUB."></a><b>CURRANT SHRUB.</b></p> + +<p>Your currants must be quite ripe. Pick them from the stalks, and +squeeze them through a linen bag. To each quart of juice allow a pound +of loaf-sugar. Put the sugar and juice into a preserving kettle, and let +it melt before it goes on the fire. Boil it ten minutes, skimming it +well. When cold, add a jill of the best white brandy to each quart of +the juice. Bottle it, and set it away for use; sealing the corks. It +improves by keeping.</p> + +<p>Raspberry shrub may be made in this manner; also strawberry.</p> <br> + +<p><a name="CHERRY_SHRUB."></a><b>CHERRY SHRUB.</b></p> + +<p>Pick from the stalks, and stone a sufficient quantity of ripe +morellas, or other red cherries of the best and most juicy description. +Put them with all their juice into a stone jar, and set it, closely +covered, into a deep kettle of boiling water. Keep it boiling hard for a +quarter of an hour. Then pour the cherries into a bag, and strain and +press out all the juice. Allow a pound of sugar to a quart of juice, +boil them together ten minutes in a preserving kettle, skimming them +well, and when cold, bottle the liquid; first putting a jill of brandy +into each bottle.</p> <br> + +<p><a name="CHERRY_BOUNCE."></a><b>CHERRY BOUNCE.</b></p> + +<p>Mix together six pounds of ripe morellas and six pounds of large +black heart cherries. Put them into a wooden bowl or tub, and with a +pestle or mallet mash them so as to crack all the stones. Mix with the +cherries three pounds of loaf-sugar, or of sugar candy broken up, and +put them into a demijohn, or into a large stone jar. Pour on two gallons +of the best double rectified whiskey. Stop the vessel closely, and let +it stand three months, shaking it every day during the first month. At +the end of the three months you may strain the liquor and bottle it off. +It improves by age.</p> <br> + +<p><a name="LEMON_SYRUP."></a><b>LEMON SYRUP.</b></p> + +<p>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, and when +the syrup is quite cold, stir in the lemon juice. Bottle it, and keep it +in a cool place.</p> + +<p>It makes a delicious drink in summer, in the proportion of one third +lemon syrup and two thirds ice water.</p> <br> + +<p><a name="LEMON_CORDIAL."></a><b>LEMON CORDIAL.</b></p> + +<p>Pare off very thin the yellow rind of a dozen large lemons; throw the +parings into a gallon of white brandy, and let them steep till next day, +or at least twelve hours. Break up four pounds of loaf-sugar into +another vessel, and squeeze upon it the juice of the lemons. Let this +too stand all night. Next day mix all together, boil two quarts of milk, +and pour it boiling hot into the other ingredients. Cover the vessel, +and let it stand eight days, stirring it daily. Then strain it through a +flannel bag till the liquid is perfectly clear. Let it stand six weeks +in a demijohn or glass jar, and then bottle it.</p> + +<p>To make it still more clear, you may filter it through a piece of +fine muslin pinned down to the bottom of a sieve, or through blotting +paper, which must be frequently renewed. It should be white blotting +paper.</p> <br> + +<p><a name="ROSE_CORDIAL."></a><b>ROSE CORDIAL.</b></p> + +<p>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.</p> <br> + +<p><a name="STRAWBERRY_CORDIAL."></a><b>STRAWBERRY CORDIAL.</b></p> + +<p>Hull a sufficient quantity of ripe strawberries, and squeeze them +through a linen bag. To each quart of the juice allow a pint of white +brandy, and half a pound of powdered loaf-sugar. Put the liquid into a +glass jar or a demijohn, and let it stand a fortnight. Then filter it +through a sieve, to the bottom of which a piece of fine muslin or +blotting paper has been fastened; and afterwards bottle it,</p> <br> + +<p><a name="RASPBERRY_CORDIAL."></a><b>RASPBERRY CORDIAL.</b></p> + +<p>May be made in the above manner.</p> <br> + +<p><a name="QUINCE_CORDIAL."></a><b>QUINCE CORDIAL.</b></p> + +<p>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 pat +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.</p> <br> + +<p><a name="PEACH_CORDIAL."></a><b>PEACH CORDIAL.</b></p> + +<p>Take the ripest and most juicy free-stone peaches you can procure. +Cut them from the stones, and quarter them without paring. Crack the +stones, and extract the kernels, which must be blanched and slightly +pounded. Put the peaches into a large stone jar in layers, alternately +with layers of the kernels, and of powdered loaf-sugar. When the jar is +three parts full of the peaches, kernels, and sugar, fill it up with +white brandy. Set the Jar in a large pan, and leave it uncovered for +three or four days, in case of its fermenting and flowing over at the +top. Fill up what is thus wasted with more brandy, and then close the +jar tightly. Let it stand, five or six months; then filter it, and +bottle it for use.</p> + +<p>Cherry, apricot, and plum cordial may be made in the above manner; +adding always the kernels.</p> <br> + +<p><a name="ANNISEED_CORDIAL."></a><b>ANNISEED CORDIAL.</b></p> + +<p>Melt a pound of loaf-sugar in two quarts of water. Mix it with two +quarts of white brandy, and add a table-spoonful of oil of anniseed. Let +it stand a week; then filter it through, white blotting paper, and +bottle it for use.</p> + +<p>Clove or Cinnamon Cordial may be made in the same manner, by mixing +sugar, water and brandy, and adding oil of cinnamon or oil of cloves. +You may colour any of these cordials red by stirring in a little +powdered cochineal that has been dissolved in a small quantity of +brandy.</p> <br> + +<p><a name="ROSE_BRANDY."></a><b>ROSE BRANDY.</b></p> + +<p>Nearly fill a china or glass jar with freshly-gathered rose leaves, +and pour in sufficient French white brandy to fill it quite up; and then +cover it closely. Next day put the whole into a strainer, and having +squeezed and pressed the rose leaves and drained off the liquid, throw +away the leaves, put fresh ones into the jar, and return the brandy to +it. Repeat this every day while roses are in season, (taking care to +keep the jar well covered,) and you will find the liquid much better +than rose water for flavouring cakes and puddings.</p> <br> + +<p><a name="LEMON_BRANDY."></a><b>LEMON BRANDY.</b></p> + +<p>When you use lemons for punch or lemonade, do not throw away the +peels, but cut them in small pieces, and put them into a glass jar or +bottle of brandy. You will find this brandy useful for many +purposes.</p> + +<p>In the same way keep for use the kernels of peach and plum stones, +pounding them slightly before you put them into the brandy.</p> <br> + +<p><a name="NOYAU."></a><b>NOYAU.</b></p> + +<p>Blanch and break up a pound of shelled bitter almonds or peach +kernels. Mix with them the grated rinds of three large lemons, half a +pint of clarified honey that has been boiled and skimmed, and three +pounds of the best double-refined loaf-sugar. Put these ingredients into +a jar or demijohn; pour in four quarts of the best white brandy or proof +spirit; stop the vessel, and let it stand three months, shaking it every +day for the first month. Then filter it, dilute it with rose water to +your taste, (you may allow a quart of rose water to each quart of the +liquor,) and bottle it for use.</p> + +<p>This and any other cordial may be coloured red by mixing with it +(after it is filtered) cochineal, powdered, dissolved in a little white +brandy, and strained through fine muslin.</p> <br> + +<p><a name="RATAFIA."></a><b>RATAFIA.</b></p> + +<p>Pound in a mortar, and. mix together a pound of shelled bitter +almonds, an ounce of nutmegs, a pound of fine loaf-sugar, and one grain +(apothecaries' weight) of ambergris. Infuse these ingredients for a week +in a gallon of white brandy or proof spirit. Then filter it, and bottle +it for use.</p> <br> + +<p><a name="CAPILLAIRE."></a><b>CAPILLAIRE.</b></p> + +<p>Powder eight pounds of loaf-sugar, and wet it with three pints of +water and three eggs well beaten with their shells. Stir the whole mass +very hard, and boil it twice over, skimming it well. Then strain it, and +stir in two wine glasses of orange flower water. Bottle it, and use it +for a summer draught, mixed with a little lemon juice and water; or you +may sweeten punch with it.</p> <br> + +<p><a name="ORGEAT."></a><b>ORGEAT.</b></p> + +<p>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 through a napkin.</p> + +<p>To make liquid orgeat for present use; blanch and pound in a mortar, +with rose water, a quarter of a pound of sweet and an ounce and a half +of bitter almonds. Then sweeten three pints of rich milk with half a +pound of loaf-sugar, and stir the almonds gradually into it. Boil it +over hot coals; and as soon as it comes to a boil, take it off and stir +it 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.</p> <br> + +<p><a name="LEMONADE."></a><b>LEMONADE.</b></p> + +<p>Take fine ripe lemons, and roll them under your hand on the table to +increase the quantity of juice. Then cut and squeeze them into a +pitcher, and mix the juice with loaf-sugar and cold water. To half a +pint of lemon juice you may allow a pint and a half of water; and ten or +twelve moderate sized lumps of sugar. Send it round in little glasses +with handles.</p> + +<p>To make a tumbler of <i>very good</i> lemonade, allow the juice of one +lemon and four or five lumps of sugar, filling up the glass with water. +In summer use ice water.</p> <br> + +<p><a name="ORANGEADE."></a><b>ORANGEADE.</b></p> + +<p>Is made of oranges, in the same proportion as lemonade. It is very +fine when frozen.</p> <br> + +<p><a name="PUNCH."></a><b>PUNCH.</b></p> + +<p>Roll twelve fine lemons under your hand on the table; then pare off +the yellow rind very thin, and boil it in a gallon of water till all the +flavour is drawn out. Break up into a large bowl, two pounds of +loaf-sugar, and squeeze the lemons over it. When the water has boiled +sufficiently, strain it from the lemon-peel, and mix it with the lemon +juice and sugar. Stir in a quart of rum or of the best whiskey.</p> + +<p>Two scruples of flowers of benjamin, steeped in a quart of rum, will +make an infusion which much resembles the arrack of the East Indies. It +should be kept in a bottle, and a little of it will be found to impart a +very fine and fragrant flavour to punch made in the usual +manner.</p> <br> + +<p><a name="FROZEN_PUNCH."></a><b>FROZEN PUNCH.</b></p> + +<p>Is made as above, omitting one half of the rum or whiskey. Put it +into an ice-cream freezer, shaking or stirring it all the time, when it +is frozen, send it round immediately, in small glasses with a tea-spoon +for each.</p> <br> + +<p><a name="ROMAN_PUNCH."></a><b>ROMAN PUNCH.</b></p> + +<p>Grate the yellow rinds of twelve lemons and two oranges upon two +pounds of loaf-sugar. Squeeze on the juice of the lemons and oranges; +cover it, and let it stand till next day. Then strain it through a +sieve, add a bottle of champagne, and the whites of eight eggs beaten to +a froth. You may freeze it or not.</p> <br> + +<p><a name="MILK_PUNCH."></a><b>MILK PUNCH.</b></p> + +<p>What is commonly called milk punch, is a mixture of brandy or rum, +sugar, milk and nutmeg, with-without either lemon juice or water. It is +taken cold with a lump of ice in each tumbler.</p> <br> + +<p><a name="FINE_MILK_PUNCH."></a><b>FINE MILK PUNCH.</b></p> + +<p>Pare off the yellow rind of nine large lemons, and steep it for +twenty-four hours in a quart of brandy or rum. Then mix with it the +juice of the lemons, a pound and a half of loaf-sugar, two grated +nutmegs, and a quart of water. Add a quart of rich unskimmed milk, made +boiling hot, and strain the whole through a jelly-bag. You may either +use it as soon as it is cold, or make a larger quantity, (in the above +proportions,) and bottle it. It will keep several months.</p> <br> + +<p><a name="REGENT'S_PUNCH."></a><b>REGENT'S PUNCH.</b></p> + +<p>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 two tea-spoonfuls of raw +green tea of the best sort. Let all boil together about ten minutes. +Then strain it through linen, and stir in a pound of powdered loaf-sugar +and a bottle of champagne, or of any liquor suitable for punch. Set it +again over the fire, and when just ready to boil, remove it, and pour it +into a china bowl or pitcher, to be sent round in glasses.</p> <br> + +<p><a name="WINE_JELLY."></a><b>WINE JELLY.</b></p> + +<p>Clarify a pound of loaf-sugar, by mixing it with half a pint of water +and the beaten white of an egg, and then boiling and skimming it. Put an +ounce of isinglass (with as much boiling water as will cover it) into a +small sauce-pan, and set it in hot coals till the isinglass is +thoroughly dissolved. Then when the syrup has been taken from the fire, +mix the melted isinglass with it, add a quart of white wine and stir in +a table-spoonful or a spoonful and a half of old Jamaica spirits. Stir +the mixture very hard, and pour it into a mould. When it has congealed, +wrap a cloth dipped in warm water round the outside of the mould; turn +out the jelly, and eat it with ice-cream.</p> <br> + +<p><a name="BISHOP."></a><b>BISHOP.</b></p> + +<p>The day before you want to use the liquor toast four large oranges +till they are of a pale brown. You may do them either before a clear +fire or in the oven of a stove. Dissolve half a pound of loaf-sugar in +half a pint of claret. When the oranges are roasted, quarter them +without peeling, lay them in the bottom of a bowl or a tureen, add two +beaten nutmegs and some cinnamon, and pour on them the wine and sugar. +Cover it, and let it stand till next day. Then having heated the +remainder of the bottle of claret till it nearly boils, pour it into a +pitcher, and having first pressed and mashed the pieces of orange with a +spoon to bring out the juice, put them with the sugar, &c. into a +cloth, and strain the liquid into the hot claret. Serve it warm in large +glasses.</p> <br> + +<p><a name="MULLED_WINE."></a><b>MULLED WINE.</b></p> + +<p>Boil together in a pint of water two beaten nutmegs, a handful of +broken cinnamon, and a handful of cloves slightly pounded. When the +liquid is reduced to one half, strain it into a quart of port wine, +which must be set on hot coals, and taken off as soon as it comes to a +boil. Serve it up hot in a pitcher with little glass cups round it, and +a plate of fresh rusk.</p> <br> + +<p><a name="MULLED_CIDER."></a><b>MULLED CIDER.</b></p> + +<p>Allow six eggs to a quart of cider. Put a handful of whole cloves +into the cider, and boil it. While it is boiling, beat the eggs in a +large pitcher; adding to them as much sugar as will make the cider very +sweet. By the time the cider boils, the eggs will be sufficiently light. +Pour the boiling liquor on the beaten egg, and continue to pour the +mixture backwards and forwards from one pitcher to another, till it has +a fine froth on it. Then pour it warm into your glasses, and grate some +nutmeg over each.</p> + +<p>Port wine may be mulled in the same manner.</p> <br> + +<p><a name="EGG_NOGG."></a><b>EGG NOGG.</b></p> + +<p>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 white of an egg.</p> + +<p>It should be mixed in a china bowl.</p> <br> + +<p><a name="SANGAREE."></a><b>SANGAREE.</b></p> + +<p>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.</p> + +<p>By adding to it lemon juice, you may make what is called negus.</p> +<br> + +<p><a name="TURKISH_SHERBET."></a><b>TURKISH SHERBET.</b></p> + +<p>Having washed a fore-quarter or knuckle of veal, and cracked the +bones, put it on to boil with two quarts and a pint of water. Let it +boil till the liquid is reduced to one quart, and skim it well. Then +strain it, and set it away to cool. When quite cold, mix with it a pint +and a half of clear lemon juice, and a pint and a half of capillaire or +clear sugar-syrup. If you have no capillaire ready, boil two pounds of +loaf-sugar in a pint and a half of water, clearing it with the beaten +white of an egg mixed into the sugar and water before boiling. Serve the +sherbet cold or iced, in glass mugs at the dessert, or offer it as a +refreshment at any other time.</p> + +<p>Sherbet may be made of the juice of various sorts of fruit.</p> <br> + +<p><a name="BOTTLED_SMALL_BEER."></a><b>BOTTLED SMALL BEER.</b></p> + +<p>Take a quart bottle of the very best brisk porter, and mix it with +four quarts of water, a pint of molasses, and a table-spoonful of +ginger. Bottle it, and see that the corks are of the very best kind. It +will be fit for use in three or four days.</p> <br> + +<p><a name="TO_KEEP_LEMON_JUICE."></a><b>TO KEEP LEMON JUICE.</b></p> + +<p>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. Then bottle it, sealing the corks; and +keep it in a dry place.</p> <br> + +<p><a name="ESSENCE_OF_LEMON-PEEL."></a><b>ESSENCE OF LEMON-PEEL.</b></p> + +<p>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.</p> + +<p>Prepare essence of orange-peel in the same manner.</p> <br> + +<p><a name="CIDER_VINEGAR."></a><b>CIDER VINEGAR.</b></p> + +<p>Take six quarts of rye meal; stir and mix it well into a barrel of +strong hard cider of the best kind; and then add a gallon of whiskey. +Cover the cask, (leaving the bung loosely in it,) set it in the part of +your yard that is most exposed to the sun and air; and in the course of +four weeks (if the weather is warm and dry) you will have good vinegar +fit for use. When you draw off a gallon or more, replenish the cask with +the same quantity of cider, and add about a pint of whiskey. You may +thus have vinegar constantly at hand for common purposes.</p> + +<p>The cask should have iron hoops.</p> + +<p>A very strong vinegar may be made by mixing cider and strained honey, +(allowing a pound of honey to a gallon of cider,) and letting it stand +five or six months. This vinegar is so powerful that for common purposes +it should be diluted with a little water.</p> + +<p>Vinegar may be made in the same manner of sour wine.</p> <br> + +<p><a name="WHITE_VINEGAR."></a><b>WHITE VINEGAR.</b></p> + +<p>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.</p> <br> + +<p><a name="SUGAR_VINEGAR."></a><b>SUGAR VINEGAR.</b></p> + +<p>To every gallon of water allow a pound of the best brown sugar, and a +jill or more of strong yeast. Mix the sugar and water together, and boil +and skim it till the scum ceases to rise. Then pour it into a tub; and +when it cools to lukewarm heat, put into it the yeast spread on pieces +of toast. Let it work two days; then put it into an iron-hooped cask, +and set it in a sunny place for five months, leaving the bung loose, but +keeping the bung-hole covered. In five months it will be good clear +vinegar, and you may bottle it for use.</p> + +<p>A cask that has not contained vinegar before, should have a quart of +boiling hot vinegar poured into it, shaken about frequently till cold, +and allowed to stand some hours.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="PREPARATIONS_FOR_THE_SICK."></a>PREPARATIONS FOR THE +SICK.</h2> <br> + +<p><a name="CHICKEN_JELLY."></a><b>CHICKEN JELLY.</b></p> + +<p>Take a large chicken, cut it up into very small pieces, bruise the +bones, and put the whole into a stone jar with a cover that will make it +water tight. Set the jar in a large kettle of boiling water, and keep it +boiling for three hours. Then strain off the liquid, and season it +slightly with salt, pepper, and mace; or with loaf-sugar and lemon +juice, according to the taste of the person for whom it is intended.</p> + +<p>Return the fragments of the chicken to the jar, and set it again in a +kettle of boiling water. You will find that you can collect nearly as +much jelly by the second boiling.</p> + +<p>This jelly may be made of an old fowl.</p> <br> + +<p><a name="BREAD_JELLY."></a><b>BREAD JELLY.</b></p> + +<p>Measure a quart of boiling water, and set it away to get cold. Take +one-third of a six cent loaf of bread, slice it, pare off the crust, and +toast the crumb nicely of a light brown. Then put it into the boiled +water, set it on hot coals in a covered pan, and boil it gently, till +you find by putting some in a spoon to cool, that the liquid has become +a jelly. Strain it through a thin cloth, and set it away for use. When +it is to be taken, warm a tea-cupful, sweeten it with sugar, and add a +little grated lemon-peel.</p> <br> + +<p><a name="ARROW_ROOT_JELLY."></a><b>ARROW ROOT JELLY.</b></p> + +<p>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.</p> + +<p>It may be boiled in milk instead of water, or in wine and water, +according to the state of the person for whom it is wanted.</p> <br> + +<p><a name="RICE_JELLY."></a><b>RICE JELLY.</b></p> + +<p>Having picked and washed a quarter of a pound of rice, mix it with +half a pound of loaf-sugar, and just sufficient water to cover it. Boil +it till it becomes a glutinous mass; then strain it; season it with +whatever may be thought proper; and let it stand to cool.</p> <br> + +<p><a name="PORT_WINE_JELLY."></a><b>PORT WINE JELLY.</b></p> + +<p>Melt in a little warm water an ounce of isinglass; stir it into a +pint of port wine, adding two ounces of sugar candy, an ounce of gum +arabic, and half a nutmeg grated. Mix all well, and boil it ten minutes; +or till every thing is thoroughly dissolved. Then strain it through +muslin, and set it away to get cold.</p> <br> + +<p><a name="SAGO."></a><b>SAGO.</b></p> + +<p>Wash the sago through two or three water, and then let it soak for +two or three hours. To a tea-cupful of sago allow a quart of water and +some of the yellow peel of a lemon. Simmer it till all the grains look +transparent. Then add as much wine and nutmeg as may be proper, and give +it another boil altogether. If seasoning is not advisable, the sago may +be boiled in milk instead of water, and eaten plain.</p> <br> + +<p><a name="TAPIOCA."></a><b>TAPIOCA.</b></p> + +<p>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.</p> <br> + +<p><a name="GRUEL."></a><b>GRUEL.</b></p> + +<p>Allow three large table-spoonfuls of oatmeal or Indian meal to a +quart of water. Put the meal into a large bowl, and add the water, a +little at a time, mixing and bruising the meal with the back of a spoon. +As you proceed, pour off the liquid into another bowl, every time, +before adding fresh water to the meal, till you have used it all up. +Then boil the mixture for twenty minutes, stirring it all the while; add +a little salt. Then strain the gruel and sweeten it. A piece of butter +may be stirred into it; and, if thought proper, a little wine and +nutmeg. It should be taken warm.</p> <br> + +<p><a name="OATMEAL_GRUEL."></a><b>OATMEAL GRUEL.</b></p> + +<p>Put four table-spoonfuls of the best grits (oatmeal coarsely ground) +into a pint of boiling water. Let it boil gently, and stir it often, +till it becomes as thick as you wish it. Then strain it, and add to it +while warm, butter, wine, nutmeg, or whatever is thought proper to +flavour it.</p> + +<p>If you make the gruel of fine oatmeal, sift it, mix it first to a +thick batter with a little cold water, and then put it into the +sauce-pan of boiling water. Stir it all the time it is boiling, lifting +the spoon gently up and down, and letting the gruel fall slowly back +again into the pan.</p> <br> + +<p><a name="PANADA."></a><b>PANADA.</b></p> + +<p>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.</p> <br> + +<p><a name="BARLEY_WATER."></a><b>BARLEY WATER.</b></p> + +<p>Wash clean some barley, (either pearl or common) and to two ounces of +barley allow a quart of water. Put it into a sauce-pan, adding, if you +choose, an equal quantity of stoned raisins; or some lemon-peel and +sugar; or some liquorice root cut up. Let it boil slowly till the liquid +is reduced one half. Then strain it off, and sweeten it.</p> <br> + +<p><a name="GROUND_RICE_MILK."></a><b>GROUND RICE MILK.</b></p> + +<p>Mix in a bowl two table-spoonfuls of ground rice, with sufficient +milk to make a thin batter. Then stir it gradually into a pint of milk +and boil it with sugar, lemon-peel or nutmeg.</p> <br> + +<p><a name="BEEF_TEA."></a><b>BEEF TEA.</b></p> + +<p>Cut a pound of the lean of fresh juicy beef into small thin slices, +and sprinkle them with a very little salt. Put the meat into a +wide-mouthed glass or stone jar closely corked, and set it in a kettle +or pan of water, which must be made to boil, and kept boiling hard round +the jar for an hour or more. Then take out the jar and strain the +essence of the beef into a bowl. Chicken tea may be made in the same +manner.</p> <br> + +<p><a name="MUTTON_BROTH."></a><b>MUTTON BROTH.</b></p> + +<p>Cut off all the fat from a loin of mutton, and to each pound of the +lean allow a quart of water. Season it with a little salt and some shred +parsley, and put in some large pieces of the crust of bread. Boil it +slowly for two or three hours, skimming it carefully.</p> + +<p>Beef, veal, or chicken broth may be made in the same manner.</p> + +<p>Vegetables may be added if approved. Also barley or rice.</p> <br> + +<p><a name="MUTTON_BROTH_MADE_QUICKLY."></a><b>MUTTON BROTH MADE +QUICKLY.</b></p> + +<p>Cut three chops from the best part of a neck of mutton, and remove +the fat and skin. Beat the meat on both sides and slice it thin. Put +into a small sauce-pan with a pint of water, a little salt, and some +crust of bread cut into pieces. You may add a little parsley, and a +small onion sliced thin. Cover the sauce-pan, and set it over the fire. +Boil it fast, skim it, and in half an hour it should be ready for +use.</p> <br> + +<p><a name="WINE_WHEY."></a><b>WINE WHEY.</b></p> + +<p>Boil a pint of milk; and when it rises to the top of the sauce-pan, +pour in a large glass of sherry or Madeira. It will be the better for +adding a glass of currant wine also. Let it again boil up, and then take +the sauce-pan off the fire, and set it aside to stand for a few minutes, +but do not stir it. Then remove the curd, (if it has completely formed,) +and pour the clear whey into a bowl and sweeten it.</p> + +<p>When wine is considered too heating, the whey may be made by turning +the milk with lemon juice.</p> <br> + +<p><a name="RENNET_WHEY."></a><b>RENNET WHEY.</b></p> + +<p>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.</p> <br> + +<p><a name="CALF'S_FEET_BROTH."></a><b>CALF'S FEET BROTH.</b></p> + +<p>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.</p> <br> + +<p><a name="CHICKEN_BROTH_AND_PANADA."></a><b>CHICKEN BROTH AND +PANADA.</b></p> + +<p>Cut up a chicken, season it with a very little salt, and put it into +three quarts of water. Let it simmer slowly till the flesh drops to +pieces. You may make chicken panada or gruel of the same fowl, by taking +out the white meat as soon as it is tender, mincing it fine, and then +pounding it in a mortar, adding as you pound it, sufficient of the +chicken water to moisten the paste. You may thin it with water till it +becomes liquid enough to drink. Then put it into a sauce-pan and boil it +gently a few minutes. Taken in small quantities, it will be found very +nutritious. You may add to it a little grated lemon-peel and +nutmeg.</p> <br> + +<p><a name="VEGETABLE_SOUP."></a><b>VEGETABLE SOUP.</b></p> + +<p>Take a white onion, a turnip, a pared potato, and a head of celery, +or a large tea-spoonful of celery seed. Put the vegetables whole into a +quart of water, (adding a little salt,) and boil it slowly till reduced +to a pint. Make a slice of nice toast; lay it in the bottom of a bowl, +and strain the soup over it.</p> <br> + +<p><a name="ONION_SOUP."></a><b>ONION SOUP.</b></p> + +<p>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,</p> + +<p>In France this soup is considered a fine restorative after any +unusual fatigue. Instead of butter, the onions may be boiled in veal or +chicken broth.</p> <br> + +<p><a name="TOAST_AND_WATER."></a><b>TOAST AND WATER.</b></p> + +<p>Toast some slices of bread very nicely, without allowing them to burn +or blacken. Then put them into a pitcher, and fill it up with boiling +water. Let it stand till it is quite cold; then strain it, and put it +into a decanter. Another way of preparing toast and water is to put the +toasted bread into a mug and pour cold water on it. Cover it closely, +and let it infuse for at least an hour. Drink it cold.</p> <br> + +<p><a name="APPLE_WATER."></a><b>APPLE WATER.</b></p> + +<p>Pare and slice a fine juicy apple; pour boiling water over it, cover +it, and let it stand till cold.</p> <br> + +<p><a name="TAMARIND_WATER."></a><b>TAMARIND WATER.</b></p> + +<p>Put tamarinds into a pitcher or tumbler till it is one-third full; +then fill it up with cold water, cover it, and let it infuse for a +quarter of an hour or more.</p> + +<p>Currant jelly or cranberry juice mixed with water makes a pleasant +drink for an invalid.</p> <br> + +<p><a name="MOLASSES_POSSETS."></a><b>MOLASSES POSSETS.</b></p> + +<p>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.</p> + +<p>It is the preparation absurdly called by the common people a stewed +quaker.</p> + +<p>Half a pint of strained honey mixed cold with the juice of a lemon, +and a table-spoonful of sweet oil, is another remedy for a cold; a +tea-spoonful or two to be taken whenever the cough is +troublesome.</p> <br> + +<p><a name="FLAX-SEED_LEMONADE."></a><b>FLAX-SEED LEMONADE.</b></p> + +<p>To a large table-spoonful of flax-seed allow a tumbler and a half of +cold water. Boil them together till the liquid becomes very sticky. Then +strain it hot over a quarter of a pound of pulverized sugar candy, and +an ounce of pulverized gum arabic. Stir it till quite dissolved, and +squeeze into it the juice of a lemon.</p> + +<p>This mixture has frequently been found an efficacious remedy for a +cold; taking a wine-glass of it as often as the cough is +troublesome.</p> <br> + +<p><a name="COCOA."></a><b>COCOA.</b></p> + +<p>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.</p> <br> + +<p><a name="COCOA_SHELLS."></a><b>COCOA SHELLS.</b></p> + +<p>These can be procured at the principal grocers and confectioners, or +at a chocolate manufactory. They are the thin shells that envelope the +chocolate kernel, and are sold at a low price; a pound contains a very +large quantity. Soak them in water for five or six hours or more, (it +will be better to soak them all night,) and then boil them in the same +water. They should boil two hours. Strain the liquid when done, and let +it be taken warm.</p> <br> + +<p><a name="RAW_EGG."></a><b>RAW EGG.</b></p> + +<p>Break a fresh egg into a saucer, and mix a little sugar with it; +also, if approved, a small quantity of wine. Beat the whole to a strong +froth. It is considered a restorative.</p> <br> + +<p><a name="SODA_WATER."></a><b>SODA WATER.</b></p> + +<p>To forty grains of carbonate of soda, add thirty grains of tartaric +acid in small crystals. Fill a soda bottle with spring water, put in the +mixture, and cork it instantly with a well-fitting cork.</p> <br> + +<p><a name="SEIDLITZ_POWDERS."></a><b>SEIDLITZ POWDERS.</b></p> + +<p>Fold in a white paper one drachm of Rochelle salts. In a blue paper a +mixture of twenty grains of tartaric acid, and twenty-five grains of +carbonate of soda. They should all be pulverized very fine. Put the +contents of the white paper into a tumbler not quite half full of cold +water, and stir it till dissolved. Then put the mixture from the blue +paper into another tumbler with the same quantity of water, and stir +that also. When the powders are dissolved in both tumblers, pour the +first into the other, and it will effervesce immediately. Drink it +quickly while foaming.</p> <br> + +<p><a name="BITTERS."></a><b>BITTERS.</b></p> + +<p>Take two ounces of gentian root, an ounce of Virginia snake root, an +ounce of the yellow paring of orange peel, and half a drachm of +cochineal. Steep these ingredients, for a week or more, in a quart of +Madeira or sherry wine, or brandy. When they are thoroughly infused, +strain and filter the liquor, and bottle it for use. This is considered +a good tonic, taken in a small cordial glass about noon.</p> <br> + +<p><a name="ESSENCE_OF_PEPPERMINT."></a><b>ESSENCE OF PEPPERMINT.</b></p> + +<p>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.</p> + +<p>Essence of pennyroyal, mint, cinnamon, cloves, &c. may all be +prepared in the same manner by mixing a portion of the essential oil +with a little alcohol.</p> + +<p>You may obtain liquid camphor by breaking up and dissolving a lump in +white brandy or spirit of wine.</p> <br> + +<p><a name="LAVENDER_COMPOUND."></a><b>LAVENDER COMPOUND.</b></p> + +<p>Fill a quart bottle with lavender blossoms freshly gathered, and put +in loosely; then pour in as much of the best brandy as it will contain. +Let it stand a fortnight, and then strain it. Afterwards, mix with it of +powdered cloves, mace, nutmeg and cochineal, a quarter of an ounce of +each; and cork it up for use in small bottles. When taken, a little +should be dropped on a lump of sugar.</p> <br> + +<p><a name="LEAD_WATER."></a><b>LEAD WATER.</b></p> + +<p>Mix two table-spoonfuls of extract of lead with a bottle of rain or +river water. Then add two table-spoonfuls of brandy, and shake it +well.</p> <br> + +<p>[Footnote: These remedies are all very simple; but the author <i>knows</i> +them to have been efficacious whenever tried.]</p> <br> + +<p><a name="REMEDY_FOR_A_BURN."></a><b>REMEDY FOR A BURN.</b></p> + +<p>After immediately applying sweet oil, scrape the inside of a raw +potato, and lay some of it on the place, securing it with a rag. In a +short time put on fresh potato, and repeat this application very +frequently. It will give immediate ease, and draw out the fire. Of +course, if the burn is bad, it is best to send for a physician.</p> <br> + +<p><a name="FOR_CHILBLAINS."></a><b>FOR CHILBLAINS.</b></p> + +<p>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.</p> <br> + +<p><a name="FOR_CORNS."></a><b>FOR CORNS.</b></p> + +<p>Mix together a little Indian meal and cold water, till it is about +the consistence of thick mush. Then bind it on the corn by wrapping a +small slip of thin rag round the toe. It will not prevent you from +wearing your shoe and stocking. In two or three hours take it off, and +you will find the corn much softened. Cut off as much of it as is soft +with a penknife or scissors. Then put on a fresh poultice, and repeat it +till the corn is entirely levelled, as it will be after a few regular +applications of the remedy; which will be found successful whenever the +corn returns. There is no permanent cure for them.</p> <br> + +<p><a name="WARTS."></a><b>WARTS.</b></p> + +<p>To remove the hard callous horny warts which sometimes appear on the +hands of children, touch the wart carefully with a new pen dipped +slightly in aqua-fortis. It will give no pain; and after repeating it a +few times, the wart will be found so loose as to come off by rubbing it +with the finger.</p> <br> + +<p><a name="RING-WORMS."></a><b>RING-WORMS.</b></p> + +<p>Rub mercurial ointment on the ring-worm previous to going to bed, and +do not wash it off till morning. It will effect a cure if persevered in; +sometimes in less than a week.</p> <br> + +<p><a name="MUSQUITO_BITES."></a><b>MUSQUITO BITES.</b></p> + +<p>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.</p> <br> + +<p><a name="ANTIDOTE_FOR_LAUDANUM."></a><b>ANTIDOTE FOR LAUDANUM.</b></p> + +<p>When so large a quantity of laudanum has been swallowed as to produce +dangerous effects, the fatal drowsiness has been prevented when all +other remedies have failed, by administering a cup of the strongest +possible coffee. The patient has revived and recovered, and no ill +effects have followed.</p> <br> + +<p><a name="GREEN_OINTMENT."></a><b>GREEN OINTMENT.</b></p> + +<p>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 ten or fifteen minutes, and then pour the mixture into +gallipots and cover it closely. It is excellent to rub on chilblains, +and other inflammatory external swellings, applying it several times a +day.</p> <br> + +<p><a name="TO_STOP_BLOOD."></a><b>TO STOP BLOOD.</b></p> + +<p>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.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="PERFUMERY,_ETC."></a>PERFUMERY, ETC.</h2> <br> + +<p><a name="COLOGNE_WATER."></a><b>COLOGNE WATER.</b></p> + +<p>Procure at a druggists, one drachm of oil of lavender, the same +quantity of oil of lemon, of oil of rosemary, and of oil of cinnamon; +with two drachms of oil of bergamot, all mixed in the same phial, which +should be a new one. Shake the oils well, and pour them into a pint of +spirits of wine. Cork the bottle tightly, shake it hard, and it will be +fit for immediate use; though it improves by keeping. You may add to the +oils, if you choose, ten drops of the tincture of musk, or ten drops of +extract of ambergris.</p> + +<p>For very fine cologne water, mix together in a new phial oil of +lemon, two drachms; oil of bergamot, two drachms; oil of lavender, two +drachms; oil of cedrat, one drachm; tincture of benzoin, three drachms; +neroli, ten drops; ambergris, ten drops; attar of roses, two drops. Pour +the mixture into a pint of spirits of wine; cork and shake the bottle, +and set it away for use.</p> + +<p>Another receipt for cologne water is to mix with a pint of alcohol, +sixty drops or two large tea-spoonfuls of orange-flower water, and the +same quantity of the essential oils of lemon, lavender, and +bergamot.</p> <br> + +<p><a name="LAVENDER_WATER."></a><b>LAVENDER WATER.</b></p> + +<p>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.</p> <br> + +<p><a name="HUNGARY_WATER."></a><b>HUNGARY WATER.</b></p> + +<p>Mix together one ounce of oil of rosemary and two drachms of essence +of ambergris; add them to a pint of spirits of wine. Shake it daily for +a month, and then transfer it to small bottles.</p> <br> + +<p><a name="ROSE_VINEGAR."></a><b>ROSE VINEGAR.</b></p> + +<p>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 he found very fine for salads, or for any nice +purposes.</p> <br> + +<p><a name="THIEVES'_VINEGAR."></a><b>THIEVES' VINEGAR.</b></p> + +<p>Take a large handful of lavender blossoms, and the same quantity of +sage, mint, rue, wormwood and rosemary. Chop and mix them well. Put them +into a jar, with half an ounce of camphor that has been dissolved in a +little alcohol, and pour in three quarts of strong clear vinegar. Keep +the jar for two or three weeks in the hot sun, and at night plunge it +into a box of heated sand. Afterwards strain and bottle the liquid, +putting into each bottle a clove of garlic sliced. To have it very +clear, after it has been bottled for a week, you should pour it off +carefully from the sediment, and filter it through blotting paper. Then +wash the bottles, and return the vinegar to them. It should be kept very +tightly corked. It is used for sprinkling about in sick-rooms; and also +in close damp oppressive weather. Inhaling the odour from a small bottle +will frequently prevent faintness in a crowd.</p> + +<p>It is best to make it in June.</p> + +<p>This vinegar is so called from an old tradition, that during the +prevalence of the plague in London the composition was invented by four +thieves, who found it a preservative from contagion; and were by that +means enabled to remain in the city and exercise their profession to +great advantage, after most of the inhabitants had fled.</p> <br> + +<p><a name="OIL_OF_FLOWERS."></a><b>OIL OF FLOWERS.</b></p> + +<p>A French process for obtaining essential oils from flowers or herbs +has been described as follows:--Take carded cotton, or split wadding and +steep it in some pure Florence oil, such as is quite clear and has no +smell. Then place a layer of this cotton in the bottom of a deep china +dish, or in an earthen pipkin. Cover it with a thick layer of fresh rose +leaves, or the leaves of sweet pink, jasmine, wall-flower, tuberose, +magnolia blossoms, or any other odoriferous flower or plant from which +you wish to obtain the perfume. Spread over the flower-leaves another +layer of cotton that has been steeped in oil. Afterwards a second layer +of flowers, and repeat them alternately till the vessel is quite full. +Cover it closely, and let it stand in the sun for a week. Then throw +away the flower-leaves, carefully press out the oil from the cotton, and +put it into a small bottle for use. The oil will be found to have +imbibed the odour of the flowers.</p> + +<p>Keep the scented cotton to perfume your clothes-presses.</p> <br> + +<p><a name="BALM_OF_GILEAD_OIL."></a><b>BALM OF GILEAD OIL.</b></p> + +<p>Put loosely into a bottle as many balm of Gilead flowers as will come +up to a third part of its height; then nearly fill up the bottle with +sweet oil, which should be of the best quality. Let it infuse (shaking +it occasionally) for several days, and it will then be fit for use. It +is considered a good remedy for bruises of the skin; also for cuts, +burns, and scalds that are not very bad, and should be applied +immediately,--by wetting a soft rag with it; renewing it +frequently,</p> <br> + +<p><a name="LIP_SALVE."></a><b>LIP SALVE.</b></p> + +<p>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 far a little while, take it off; and while still hot, +mix with it a few drops of oil of roses, or of oil of neroli, or +tincture of musk.</p> <br> + +<p><a name="COLD_CREAM."></a><b>COLD CREAM.</b></p> + +<p>Cut very fine a drachm of white wax and a drachm of spermaceti. Put +it into a small sauce-pan with one ounce of oil of sweet almonds, and +mix them well together. Set it on hot coals, and as soon as it has +boiled take it off, and stir in an ounce of orange-flower or rose-water. +Beat it very hard, and then put it into gallipots.</p> <br> + +<p><a name="SOFT_POMATUM."></a><b>SOFT POMATUM.</b></p> + +<p>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.</p> <br> + +<p><a name="COSMETIC_PASTE."></a><b>COSMETIC PASTE.</b></p> + +<p>Take a quarter of a pound of Castile soap, and cut it into small +pieces. Then, put it into a tin or porcelain sauce-pan, with just water +enough to moisten it well, and set it on hot coals. Let it simmer till +it is entirely dissolved; stirring it till it becomes a smooth paste, +and thickening it with Indian meal, (which even in a raw state is +excellent for the hands.) Then take it from the fire, and when cool +scent it with rose-water, or with any fragrant essence you please. Beat +and stir it hard with a silver spoon, and when it is thoroughly mixed +put it into little pots with covers.</p> <br> + +<p><a name="ACID_SALT."></a><b>ACID SALT.</b></p> + +<p>This is the composition commonly, but erroneously called salt of +lemon, and is excellent for removing ink and other stains from the +hands, and for taking ink spots out of white clothes. Pound together in +a marble mortar an ounce of salt of sorrel, and an ounce of the best +cream of tartar, mixing them thoroughly. Then, put it in little wooden +boxes or covered gallipots, and rub it on your hands when they are +stained, washing them in cold water, and using the acid salt instead of +soap; a very small quantity will immediately remove the stain. In +applying it to linen or muslin that is spotted with ink or fruit juice, +hold the stained part tightly stretched over a cup or bowl of boiling +water. Then with your finger rub on the acid salt till the stain +disappears. It must always be done before the article is washed.</p> + +<p>This mixture costs about twenty-five cents, and the above quantity +(if kept dry) will be sufficient for a year or more.</p> + +<p>Ink stains may frequently be taken out of white clothes by rubbing on +(before they go to the wash) some bits of cold tallow picked from the +bottom of a mould candle; Leave the tallow sticking on in a lump, and +when the article comes from the wash, it will generally be found that +the spot has disappeared. This experiment is so easy and so generally +successful that it is always worth trying. When it fails, it is in +consequence of some peculiarity in the composition of the ink.</p> <br> + +<p><a name="SWEET_JARS."></a><b>SWEET JARS.</b></p> + +<p>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 fine salt thickly +between each layer, and mixing with them an ounce of sliced +orris root.</p> + +<p>You may fill another jar with equal quantities of lavender, knotted +marjoram, rosemary, lemon thyme, balm of Gilead, lemon-peel, and smaller +quantities of laurel leaves and mint; and some sliced orris root. You +may mix with the herbs, (which must all be chopped,) cloves, cinnamon, +and sliced nutmeg; strewing salt between the layers.</p> + +<p>Flowers, herbs, and spice may all be mixed in the same jar; adding +always some orris root. Every thing that is put in should be perfectly +free from damp.</p> + +<p>The jar should be kept closely covered, except when the cover is +occasionally removed for the purpose of diffusing the scent through the +room.</p> <br> + +<p><a name="SCENTED_BAGS."></a><b>SCENTED BAGS.</b></p> + +<p>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.</p> <br> + +<p><a name="VIOLET_PERFUME."></a><b>VIOLET PERFUME.</b></p> + +<p>Drop twelve drops of genuine oil of rhodium on a lump of loaf-sugar. +Then pound the sugar in a marble mortar with two ounces of orris root +powder. This will afford an excellent imitation of the scent of violets. +If you add more oil of rhodium, it will produce a rose perfume. Sew up +the powder in little silk bags, or keep it in a tight box.</p> <br> + +<p><a name="DURABLE_INK."></a><b>DURABLE INK.</b></p> + +<p>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 half an inch of lunar caustic; fill it up with good vinegar, +and cork it tightly. This is the marking ink.</p> + +<p>Prepare the larger bottle that has contained the liquid used for the +first wash, by making it quite clean. Take a large tea-spoonful of salt +of tartar, and a lump of gum arabic the size of a hickory nut. Put them +into the wash bottle, and fill it up with clear rain water, Cork both +bottles tightly, and set them for two days in the sun. The liquids will +then be fit for use.</p> + +<p>Linen cannot be marked well with durable ink unless the weather is +clear and dry. Dip a camel's hair pencil in the large bottle that +contains the gum liquid, and wash over with it a small space on a corner +of the linen, about large enough to contain the name. Dry it in the sun, +and let it alone till next day. Then take a very good pen, acid with the +ink from the smallest bottle, write the name you intend, on the place +that has been prepared by the first liquid. This also must be dried in +the sun. See that the bottles are always well corked, and keep them in a +covered box.</p> + +<p>After the linen is dried, iron it before you write on it.</p> <br> + +<p><a name="ANOTHER_DURABLE_INK."></a><b>ANOTHER DURABLE INK.</b></p> + +<p>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.</p> + +<p>For wetting the linen--mix together one ounce of salt of soda, two +ounces of boiling water, and a table-spoonful of powdered gum +arabic.</p> <br> + +<p><a name="TO_KEEP_PEARL-ASH."></a><b>TO KEEP PEARL-ASH.</b></p> + +<p>Take three ounces of pearl-ash, and put it into a clean black bottle +with a pint and a half (not more) of soft water. The proportion is an +ounce of pearl-ash to half a pint of water. Cork it very tightly, shake +it, and it will be fit for use as soon as all the pearl-ash is +dissolved. A table-spoonful of this liquid is equal to a small +tea-spoonful of pearl-ash in the lump or powder. Keeping it ready +dissolved will be found very convenient.</p> <br> + +<p><a name="ALMOND_PASTE."></a><b>ALMOND PASTE.</b></p> + +<p>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.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="MISCELLANEOUS_RECEIPTS."></a>MISCELLANEOUS RECEIPTS.</h2> <br> + +<p><a name="MINCED_OYSTERS."></a><b>MINCED OYSTERS.</b></p> + +<p>Take fifty fine large oysters, and mince them raw. Chop also four or +five small pickled cucumbers, and a bunch of parsley. Grate about two +tea-cupfuls of stale bread-crumbs, and beat up the yolks of four eggs. +Mix the whole together in a thick batter, seasoning it with cayenne and +powdered mace; and with a little salt if the oysters are fresh. Have +ready a pound of lard, and melt in the frying-pan enough of it to fry +the oysters well. If the lard is in too small a quantity they will be +flat and tough. When the lard is boiling hot in the pan, put in about a +table-spoonful at a time of the oyster-mixture, and fry it in the form +of small fritters; turning them so as to brown on both sides. Serve them +up hot, and eat them with small bread rolls.</p> <br> + +<p><a name="STEWED_BLACK_FISH."></a><b>STEWED BLACK FISH.</b></p> + +<p>Flour a deep dish, and lay in the bottom a piece of butter rolled in +flour. Then sprinkle it with a mixture of parsley, sweet marjoram, and +green onion; all chopped fine. Take your black fish and rub it inside +and outside with a mixture of cayenne, salt, and powdered cloves and +mace. Place skewers across the dish, and lay the fish upon them. Then +pour in a little wine, and sufficient water to stew the fish. Set the +dish in a moderate oven, and let it cook slowly for an hour.</p> + +<p>Shad or rock fish may be dressed in the same manner.</p> <br> + +<p><a name="FRIED_SMELTS."></a><b>FRIED SMELTS.</b></p> + +<p>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.</p> <br> + +<p><a name="BROILED_SWEET-BREADS."></a><b>BROILED SWEET-BREADS.</b></p> + +<p>Split open and skewer the sweet-breads; 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 sweet-breads upon it, and pour over them the drawn +butter.</p> <br> + +<p><a name="PICKLED_EGGS."></a><b>PICKLED EGGS.</b></p> + +<p>Boil twelve eggs quite hard, and lay them in cold water; having +peeled off the shells. Then put them whole into a stone jar, with a +quarter of an ounce of whole mace, and the same quantity of cloves; a +sliced nutmeg; a table-spoonful of whole pepper; a small bit of ginger; +and a peach leaf. Fill up the jar with boiling vinegar; cover it closely +that the eggs may cool slowly. When they are cold, tie up the jar; +covering the cork with leather. After it has stood three days pour off +the pickle, boil it up again, and return it boiling hot to the eggs and +spice. They will be fit for use in a fortnight.</p> <br> + +<p><a name="GUMBO_SOUP."></a><b>GUMBO SOUP.</b></p> + +<p>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.</p> <br> + +<p><a name="SHREWSBURY_CAKES."></a><b>SHREWSBURY CAKES.</b></p> + +<p>Rub three quarters of a pound of butter into two pounds of sifted +flour, and mix in half a pound of powdered sugar, and half a pound of +currants, washed and dried. Wet it to a stiff paste with rich milk. Roll +it out, and cut it into cakes. Lay them on buttered baking sheets, and +put them into a moderate oven.</p> <br> + +<p><a name="RICE_FLUMMERY."></a><b>RICE FLUMMERY.</b></p> + +<p>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 a small +tea-spoonful of oil of lemon. When it has boiled sufficiently, and is +quite thick, strain it, and put it into a mould to congeal. Make a rich +boiled custard, (flavoured in the same manner,) and send it to table in +a pitcher to eat with the flummery. Both should be cold. If you mould it +in tea-cups, turn it out on a deep dish, and pour the custard round +it.</p> <br> + +<p><a name="APPLE_BUTTER_WITHOUT_CIDER."></a><b>APPLE BUTTER WITHOUT +CIDER.</b></p> + +<p>To ten gallons of water add six gallons of the best molasses, mixing +them well together. Put it into a large kettle over a good fire; let it +come to a hard boil, and skim it as long as any scum continues to rise. +Then take out half the liquid, and put it into a tub. Have ready eight +bushels of fine sound apples, pared, cored and quartered. Throw them +gradually into the liquid that is still boiling on the fire. Let it +continue to boil hard, and as it thickens, add by degrees the other half +of the molasses and water, (that which has been put into the tub.) Stir +it frequently to prevent its scorching, and to make it of equal +consistence throughout. Boil it ten or twelve hours, continuing to stir +it. At night take it out of the kettle, and set it in tubs to cool; +covering it carefully. Wash out the kettle and wipe it very dry.</p> + +<p>Next morning boil the apple butter six or eight hours longer; it +should boil eighteen hours altogether. Half an hour before you take it +finally out, stir in a pound of mixed spice; cloves, allspice, cinnamon, +and nutmeg, all finely powdered. When entirely done, put up the apple +butter in stone or earthen jars. It will keep a year or more.</p> + +<p>It can, of course, be made in a smaller quantity than that given in +the above receipt; and also at any time in the winter; fresh cider not +being an ingredient, as in the most usual way of making apple +butter.</p> <br> + +<p><a name="AN_APPLE_POT_PIE."></a><b>AN APPLE POT PIE.</b></p> + +<p>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 inside of an iron pot, and line it with some of the 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 the +dough, which must be carefully closed round the edges. Pour on water +enough to fill the pot, and let it boil two hours. When done, serve it +up on a large dish, and eat it with butter and sugar.</p> <br> + +<p><a name="PUDDING_CATCHUP."></a><b>PUDDING CATCHUP.</b></p> + +<p>Mix together half a pint of noyau; a pint of sherry or other white +wine; the yellow peel of four lemons, pared thin; and half an ounce of +mace. Put the whole into a large bottle, and let it stand for two or +three weeks. Then strain it, and add half a pint of capillaire or strong +sugar syrup; or of Curaçoa. Bottle it, and it will keep two or +three years. It may be used for various sweet dishes, but chiefly for +pudding-sauce mixed with melted butter.</p> <br> + +<p><a name="CURACOA."></a><b>CURAÇOA.</b></p> + +<p>Pound as much dried orange-peel as will make six ounces when done; +the peel of fresh shaddock will be still better; or you may substitute +six drachms of the oil of orange-peel. Put it into a quart of the +strongest and clearest rectified spirit; shake it, let it infuse for a +fortnight, and strain it. Then make a syrup by dissolving a pound of the +best loaf-sugar in a pint of cold water, adding to it the beaten white +of an egg, and boiling and skimming it till the scum ceases to rise. Mix +the syrup with the strained liquor. Let it stand till next day, and then +filter it through white blotting paper fastened to the bottom of a +sieve. Curaçoa is a great improvement to punch; also a +table-spoonful of it in a tumbler of water makes a very refreshing +summer drink.</p> <br> + +<p><a name="PATENT_YEAST."></a><b>PATENT YEAST.</b></p> + +<p>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.</p> + +<p>When you want the yeast for use, dissolve in a little warm water one +or more of the cakes, (in proportion to the quantity of bread you intend +making,) and when it is quite dissolved, stir it hard, thicken it with a +little flour, cover it, and place it near the fire to rise before you +use it. Then mix it with the flour in the usual manner of preparing +bread.</p> + +<p>This is a very convenient way of preserving yeast through the summer, +or of conveying it to a distance.</p> <br> + +<p><a name="TO_DRY_HERBS."></a><b>TO DRY HERBS.</b></p> + +<p>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.</p> <br> + +<p><a name="PEACH_KERNELS."></a><b>PEACH KERNELS.</b></p> + +<p>When peaches are in season, have in a convenient place an old basket +or something of the sort, in which all the peach stones can be saved; +they are too useful to be thrown away. Then have them carefully cracked, +so as to extract the kernels whole if possible. Spread them out on a +dish for one day. Then, put them into a box or jar, and keep them to use +as bitter almonds; for which they are an excellent substitute in +flavouring custards, creams and cakes. Plum stones are worth saving in +the same manner.</p> <br> + +<p><a name="LEMON-PEEL."></a><b>LEMON-PEEL.</b></p> + +<p>Never throw away the rind of a lemon; Keep a wide-mouthed bottle half +full of brandy, and put into it (cut in pieces) all the lemon-rind that +you do not immediately want. As the white part of the rind is of no use, +it will be best to pare off the yellow very thin, and put that alone +into the brandy, which will thus imbibe a very fine lemon flavour, and +may be used for many nice purposes.</p> <br> + +<p><a name="TO_KEEP_TOMATAS."></a><b>TO KEEP TOMATAS.</b></p> + +<p>Take fine ripe tomatas, and wipe them dry, taking care not to break +the skin. Put them, into a stone jar with cold vinegar, adding a small +thin muslin bag filled with mace, whole cloves, and whole peppers. Then +cork the jar tightly with a cork that has been dipped in melted rosin, +and put it away in a dry place. Tomatas pickled in this manner keep +perfectly well and retain their colour. For this purpose use the small +round button tomatas.</p> + + + +<br><br><hr style="width: 35%;"><br><br> <h2><a +name="ADDITIONAL_RECEIPTS."></a>ADDITIONAL RECEIPTS.</h2> <br> + +<p><a name="FRENCH_GREEN_PEA_SOUP."></a><b>FRENCH GREEN PEA SOUP.</b></p> + +<p>This soup is made without meat. Put into a soup-pot four quarts of +shelled green peas, two large onions sliced, a handful of leaves of +sweet marjoram shred from the stalks, or a handful of sweet basil; or a +mixed handful of both--also, if you like it, a handful of green mint. +Add four quarts of water, and boil the whole slowly till all the peas +are entirely to pieces. Then take off the pot, and mash the peas well +against its sides to extract from them all their flavour. Afterward +strain off the liquid into a clean pot, and add to it a tea-cup full of +the juice of spinach, which you must prepare, while the soup is boiling, +by pounding some spinach in a mortar. This will give the soup a fine +green colour. Then put in a quarter of a pound of the best fresh butter +rolled whole in flour; and add a pint and a half more of shelled young +peas. If you wish the soup very thick, you may allow a quart of the +additional peas. Season it with a very little salt and cayenne; put it +again over the fire, and boil it till the last peas are quite soft, but +not till they go to pieces.</p> + +<p>Have ready in a tureen two or three slices of toasted bread cut into +small squares or dice, and pour the soup on it.</p> + +<p>This soup, if properly made, will be found excellent, notwithstanding +the absence of meat. It is convenient for fast days; and in the country, +where vegetables can be obtained from the garden, the expense will be +very trifling. What is left may be warmed for the next day.</p> <br> + +<p><a name="GIBLET_SOUP."></a><b>GIBLET SOUP.</b></p> + +<p>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 meantime, have +ready two sets of goose-giblets, or four of duck. They must he 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<br> little dumplings. Boil +the soup half an hour longer. Then send it to table with the giblets in +the tureen.</p> <br> + +<p><a name="GUMBO."></a><b>GUMBO.</b></p> + +<p>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.</p> <br> + +<p><a name="HAM_OMELET."></a><b>HAM OMELET.</b></p> + +<p>Take six ounces of cold coiled 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.</p> + +<p>If you wish a soft omelet, (not to fold over,) fry it a shorter time, +and serve it in a deep dish, to be helped with a spoon.</p> + +<p>A similar omelet may be made of the lean of a cold smoked tongue.</p> +<br> + +<p><a name="BATTER_PUDDING."></a><b>BATTER PUDDING.</b></p> + +<p>Take a quart of milk, and stir into it gradually eight table +spoonfuls of sifted flour, carefully pressing out all the lumps with the +back of the spoon. Beat eight eggs very light, and add them by degrees +to the milk and flour. Then stir the whole very well together.</p> + +<p>Dip your pudding-cloth into boiling water, and then dredge it with +flour. Pour in the pudding, and tie it tightly, leaving room for it to +swell. Put it into a pot full of boiling water, and boil it hard for two +hours. Keep it in the pot till it is time to send it to table. Serve it +up with wine-sauce, butter and sugar, or molasses and cold +butter.</p> <br> + +<p><a name="PEACH_MANGOES."></a><b>PEACH MANGOES.</b></p> + +<p>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 horseradish, 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 packthread, 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.</p> <br> + +<p><a name="BROILED_TOMATAS."></a><b>BROILED TOMATAS.</b></p> + +<p>Take large ripe tomatas; wipe them, and split them in half. Broil +them on a gridiron till brown, turning them when half done. Have ready +in a dish some butter seasoned with a little pepper. When the tomatas +are well broiled, put them into the dish, and press each a little with +the back of a spoon, so that the juice may run into the butter and mix +with it. This is to make the gravy. Send them to table hot.</p> + +<p>Tomatas are very good sliced, and fried in butter.</p> <br> + +<p><a name="PRESERVED_TOMATAS."></a><b>PRESERVED TOMATAS.</b></p> + +<p>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 brown sugar, and the grated peel of a large lemon. Put all +together into a preserving kettle, and having boiled it slowly for three +hours, (skimming it carefully,) add the juice of the lemons, and boil it +an hour longer. Then put the whole into jars, and when cool cover and +tie them up closely. This is a cheap and excellent sweetmeat; but the +lemon must on no account be omitted. It may be improved by boiling a +little ginger with the other ingredients.</p> <br> + +<p><a name="TOMATA_HONEY."></a><b>TOMATA HONEY.</b></p> + +<p>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.</p> <br> + +<p><a name="PRESERVED_CUCUMBERS."></a><b>PRESERVED CUCUMBERS.</b></p> + +<p>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 nest 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 packthread the bit that was cut out.</p> + +<p>Weigh them, and to every pound of cucumbers allow a pound of +loaf-sugar. Put the sugar into a preserving kettle, a half pint of water +to each pound, and. the beaten white of an egg to every four pounds. +Boil and skim the sugar till quite clear, adding sliced ginger and lemon +parings to your taste. When cool, pour it over the cucumbers, and let +them lie in it two days, keeping them covered with a plate, and a weight +on it to press it down. Then boil up the syrup again, adding one-half as +much sugar, &c. as you had at first; and at the last the juice and +grated peel of two lemons for every six cucumbers. The lemon must boil +in the syrup but ten minutes. Then strain the syrup all over the +cucumbers, and put them up in glass jars.</p> + +<p>If they are not quite clear, boil them in a third syrup.</p> + +<p>Small green melons may be preserved in this manner.</p> <br> + +<p><a name="APPLE_RICE_PUDDING."></a><b>APPLE RICE PUDDING.</b></p> + +<p>Wash half a pint of rice and boil it till soft and dry. Pare, core, +and cut up six large juicy apples, and stew them in as little water as +possible. When they are quite, tender, take them out, and mash them with +six table-spoonfuls of brown sugar. When the apples and rice are both +cold, mix them. together. Have ready five eggs beaten very light, and +add them gradually to the other ingredients, with five or six drops of +essence of lemon, and a grated nutmeg. Or you may substitute for the +essence, the grated peel and the juice of one large lemon. Beat the +whole very hard after it is all mixed; tie it tightly in a cloth, +(leaving but a very small space for it to swell,) and stopping up the +tying place with a lump of flour moistened to paste with water. Put it +into a pot of boiling water, and boil it fast for half an hour. Send it +to table hot, and eat it with sweetened cream, or with beaten butter and +sugar.</p> <br> + +<p><a name="BAKED_APPLE_DUMPLINGS."></a><b>BAKED APPLE DUMPLINGS.</b></p> + +<p>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.</p> + +<p>They will be found very good.</p> <br> + +<p><a name="INDIAN_LOAF_CAKE."></a><b>INDIAN LOAF CAKE.</b></p> + +<p>Mix a tea-cup full of powdered white sugar with a quart of rich milk, +and cut up in the milk two ounces of butter, adding a salt-spoonful of +salt. Put this mixture into a covered pan or skillet, and set it on +coals till it is scalding hot. Then take it off, and scald with it as +much yellow Indian meal (previously sifted) as will make it of the +consistence of thick boiled mush. Beat the whole very hard for a quarter +of an hour, and then set it away to cool.</p> + +<p>While it is cooling, beat three eggs very light, and stir them +gradually into the mixture when it is about as warm as new milk. Add a +tea-cup full of good strong yeast, and beat the whole another quarter of +an hour--for much of the goodness of this cake depends on its being long +and well beaten. Then have ready a turban mould or earthen pan with a +pipe in the centre, (to diffuse the heat through the middle of the +cake.) The pan must be very well buttered, as Indian meal is apt to +stick. Put in the mixture, cover it, and set it in a warm place to rise. +It should be light in about four hours. Then bake it two hours in a +moderate oven. When done, turn it oat with the broad surface downwards, +and send it to table hot and whole. Cut it into slices, and eat it with +butter.</p> + +<p>This will be found an excellent cake. If wanted for breakfast, mix +it, and set it to rise the night before. If properly made, standing all +night will not injure it. Like all Indian cakes, (of which this is one +of the best,) it should be eaten warm.</p> + +<p>It will be much improved by adding to the mixture, a salt-spoon of +pearl-ash, or sal-aratus, dissolved in a little water.</p> <br> + +<p><a name="PLAIN_CIDER_CAKE."></a><b>PLAIN CIDER CAKE.</b></p> + +<p>Sift into a large pan a pound and a half of flour, and rub into it +half a pound of butter. Mix in three-quarters of a pound of powdered +white sugar and melt a small tea-spoonful of sal-aratus or pearl-ash in +a pint of the best cider. Pour the cider into the other ingredients +while it is foaming, and stir the whole very hard. Have ready a buttered +square pan, put in the mixture, and set It immediately in a rather brisk +oven. Bake it an hour or more, according to its thickness. This is a tea +cake, and should be eaten fresh. Cut it into squares, split and butter +them.</p> <br> + +<p><a name="TENNESSEE_MUFFINS."></a><b>TENNESSEE MUFFINS.</b></p> + +<p>Sift three pints of yellow Indian meal, and put one-half into a pan +and scald it. Then set it away to get cold. Beat six: eggs, whites and +yolks separately. The yolks must be beaten till they become very thick +and smooth, and the whites till they are a stiff froth, that stands +alone. When the scalded meal is cold, mix it into a batter with the +beaten yolk of egg, the remainder of the meal, a salt-spoonful of salt, +and, if necessary, a little water. The batter must be quite thick. At +the last, stir in, lightly and slowly, the beaten white of egg. Grease +your muffin rings, and set them in an oven of the proper heat; put in +the batter immediately, as standing will injure it.</p> + +<p>Send them to table hot; pull them open, and eat them with butter.</p> +<br> + +<p><a name="HOE_CAKE."></a><b>HOE CAKE.</b></p> + +<p>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.</p> <br> + +<p><a name="MILK_TOAST."></a><b>MILK TOAST.</b></p> + +<p>Boil a pint of rich milk, and then take it off, and stir into it a +quarter of a pound of fresh butter, mixed with a small table-spoonful of +flour. Then let it again come to a boil. Have ready two deep plates with +half a dozen slices of toast in each. Pour the milk over them hot, and +keep them covered till they go to table. Milk toast is generally eaten +at breakfast.</p> <br> + +<p><a name="POTATO_YEAST."></a><b>POTATO YEAST.</b></p> + +<p>Pare half a dozen middle-sized potatoes, and boil them in a quart of +soft water, mixed with a handful of hops, till quite soft. Then mash the +potatoes smooth, not leaving in a single lump. Mix with them a handful +of wheat flour. Set a sieve over the pan in which you have the flour and +mashed potatoes, and strain into them the hop-water in which they were +boiled. Then stir the mixture very hard, and afterwards pass it through +a cullender to clear it of lumps. Let it stand till it is nearly cold. +Then stir in four table-spoonfuls of strong yeast, and let it stand to +ferment. When the foam has sunk down in the middle, (which will not be +for several hours,) it is done working. Then put it into a stone jug and +cork it. Set it in a cool place.</p> + +<p>This yeast will be found extremely good for raising home-made +bread.</p> + +<p>Yeast when it becomes sour may be made fit to use by stirring into it +a little sal-aratus, or pearl-ash, allowing a small tea-spoonful to a +pint of yeast. This will remove the acidity, and improve the bread in +lightness. The pearl-ash must be previously melted in a little lukewarm +water.</p> <br> + +<p><a name="CREAM_CHEESE."></a><b>CREAM CHEESE.</b></p> + +<p>The cheese so called (of which numbers are brought to Philadelphia +market) is not in reality made of cream, but of milk warm from the cow, +and therefore unskimmed.</p> + +<p>Having strained into a tub a bucket of new milk, turn it in the usual +way with rennet water. When it has completely come, take a clean linen +cloth and press it down upon the firm curd, so as to make the whey rise +up over it. As the whey rises, dip it off with a saucer or a skimming +dish. Then carefully put the curd (as whole as possible) into a cheese +hoop, or mould, which for this purpose should be about half a foot deep, +and as large round as a dinner plate--first spreading a clean wet cloth +under the curd, and folding it (the cloth) over the top. Lay a large +brick on it, or something of equivalent weight, and let the whey drain +gradually out through the holes at the bottom of the mould. It must not +be pressed hard, as when finished a cream cheese should be only about +the consistence of firm butter. The curd will sink gradually in the +mould till the whole mass will be about two or three inches thick. Let +it remain in the mould six hours, by which time the whey should cease to +exude from it. Otherwise, it must be left in somewhat longer.</p> + +<p>When you take out the cheese, rub it all over with a little lard, and +sprinkle it slightly with fine salt. Set it in a dry dark place, and in +four or five days it will be fit for use. When once cut, it should (if +the weather is warm) be eaten immediately; but if uncut, it will keep a +week in a cold place, provided it is turned three or four times a day. +Send it to table whole on a large plate, and cut it when there into +wedge-shaped pieces as you would a pie. It is usually eaten at tea or +supper, and is by most persons considered a delicacy.</p> <br> + +<p><a name="ALMOND_BREAD."></a><b>ALMOND BREAD.</b></p> + +<p>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. You may add twelve drops of essence of +lemon.</p> + +<p>Put the mixture into a square tin pan, (well buttered,) or into a +copper or tin turban-mould, and set it immediately in a brisk oven. Ice +it when cool. It is best if eaten fresh. You may add a few bitter +almonds to the sweet ones.</p> <br> + +<p><a name="CUSTARD_CAKES."></a><b>CUSTARD CAKES.</b></p> + +<p>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.</p> + +<p>In the mean time roll out the paste into a thin sheet; cut it into +little round cakes about the size of a dollar, and bake them on flat +tins. When they are done, spread some of the cakes thickly with the +custard, and lay others on the top of them, making them fit closely in +the manner of lids.</p> + +<p>You may bake the paste in patty-pans like shells, and put in the +custard after they come out of the oven. If the custard is baked in the +paste, it will be clammy and heavy at the bottom.</p> + +<p>They are sometimes called cream cakes or cream tarts.</p> <br> + +<p><a name="HONEY_GINGER_CAKE."></a><b>HONEY GINGER CAKE.</b></p> + +<p>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 water.</p> + +<p>Having beaten or stirred the mixture long enough to make it perfectly +light, transfer it to a square iron or block-tin pan, (which must be +well buttered,) put it into a moderate oven, and bake it an hour or +more, in proportion to its thickness.</p> + +<p>When cool, cut it into squares. It is best if eaten fresh, but it +will keep very well a week.</p> <br> + +<p><a name="ROCK_CAKE."></a><b>ROCK CAKE.</b></p> + +<p>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 a few drops of oil of lemon. Then mix in the pounded almonds. Flour +your hands, and make the mixture into little cones or pointed cakes. +Spread sheets of damp, thin, white paper on buttered sheets of tin, and +put the rock cakes on it, rather far apart. Sprinkle each with powdered +loaf-sugar. Bake them of a pale brown, in a brisk oven. They will be +done in a few minutes.</p> + +<p>When cold, take them off the papers.</p> <br> + +<p><a name="FROZEN_CUSTARD."></a><b>FROZEN CUSTARD.</b></p> + +<p>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 its 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 info the boiling liquid. +Afterwards add two eggs, (which have been beaten up with two +table-spoonfuls of milk,) pouring them slowly into the mixture. Take +care to stir it all the time it is boiling. Five minutes after, stir in +gradually half a pound of powdered loaf-sugar, and then the decoction of +vanilla. Having stirred it hard a few moments, take it off the fire, and +set it to cool. When quite cold, put it into a mould and freeze it, as +you would ice-cream, for which it frequently passes.</p> + +<p>You may flavour it with a tea-spoonful of strong oil of lemon, +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 a +little water, and then boiled in half a pint of milk, till the flavour +Is extracted.</p> <br> + +<p><a name="CHERRY_CORDIAL."></a><b>CHERRY CORDIAL.</b></p> + +<p>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 five minutes, and. strain the +juice. To each quart of juice allow a quart of water, a pound of sugar, +and a quart of brandy. Boil in the water (before you mix it with the +juice) two ounces of cloves, and four ounces of cinnamon; then strain +out the spice. Put the mixture into a stone jug, or a demijohn, and cork +it tightly. Bottle it in two or three months.</p> <br> + +<p><a name="COMMON_ICE_CREAM."></a><b>COMMON ICE CREAM.</b></p> + +<p>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. Boil together a pint of cream and a pint +of rich milk; and while boiling stir in the preparation of arrow-root, +and the milk in which the vanilla has been boiled. When it has boiled +hard, take it off, stir in half a pound of powdered loaf-sugar, and let +it come to a boil 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 slicks 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.</p> + +<p>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.</p> + +<p>For strawberry ice cream, mix with the powdered sugar the juice of a +quart of ripe strawberries squeezed through a linen cloth.</p> <br> + +<p><a name="PINK_CHAMPAGNE_JELLY."></a><b>PINK CHAMPAGNE JELLY.</b></p> + +<p>Beat half 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.</p> <br> + +<p><a name="A_CHARLOTTE_RUSSE."></a><b>A CHARLOTTE RUSSE.</b></p> + +<p>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.</p> + +<p>Simmer this custard five minutes over hot coals, but do not let it +come to a boil. Then set it away to cool. Having boiled an ounce of the +best Russian isinglass in a pint of water till it is entirely dissolved +and the water reduced to one-half, strain it into the custard, stir it +hard, and set it aside to get quite cold.</p> + +<p>Whip to a stiff froth a quart of rich cream, taking it off in +spoonfuls as you do it, and putting it to drain on an inverted sieve. +When the custard is quite cold, (but not yet set or congealing,) stir +the whipt cream gradually into it.</p> + +<p>Take at 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.</p> + +<p>Having thus covered the bottom, line the sides of the mould with, +more of the sponge-cake, cut into long squares and glazed all over with +white of egg. They must be placed so as to stand up all round--each +wrapping a little over the other so as to leave not the smallest vacancy +between; and they must be cut exactly the height of the mould, and +trimmed evenly. Then fill up with the custard and cream when it is just +beginning to congeal; and cover the top with the other round slice +of cake.</p> + +<p>Set the mould in a tub of pounded ice mixed with coarse salt; and let +it remain forty minutes, or near an hour. Then turn out the Charlotte on +a china dish. Have ready an icing, made in the usual manner of beaten +white of egg and powdered sugar, flavoured with essence of lemon. Spread +it smoothly over the top of the Charlotte, which when the icing is dry +will be ready, to serve. They are introduced at large parties, and it is +usual to have two or four of them.</p> <br> + +<p><a name="A_CHARLOTTE_POLONAISE."></a><b>A CHARLOTTE POLONAISE.</b></p> + +<p>Boil over a slow fire a pint and a half of cream. While it is boiling +have ready six yolks of eggs, beaten up with two table-spoonfuls of +powdered arrow-root, or fine flour. Stir this gradually into the boiling +cream, taking care to have it perfectly smooth and free from lumps. Ten +minutes will suffice for the egg and cream to boil together. Then divide +the mixture by putting it into two separate sauce-pans.</p> + +<p>Then mix with it, in one of the pans, six ounces of chocolate scraped +fine, two ounces of powdered loaf-sugar, and a quarter of a pound of +maccaroons, broken up. When it has come to a hard boil, take it off, +stir it well, pour it into a bowl, and set it away to cool.</p> + +<p>Have ready, for the other sauce-pan of cream and egg, a dozen bitter +almonds, and four ounces of shelled sweet almonds or pistachio nuts, all +blanched and pounded in a mortar with rose-water to a smooth paste, and +mixed with an ounce of citron also pounded. Add four ounces of powdered +sugar; and to colour it green, two large spoonfuls of spinach juice that +has been strained through a sieve. Stir this mixture into the other half +of the cream, and let it come to a boil. Then put it aside to cool.</p> + +<p>Cut a large sponge-cake into slices half an inch thick. Spread one +slice thickly with the chocolate cream, and cover another slice with the +almond cream. Do this alternately (piling them evenly on a china dish) +till all the ingredients are used up. You may arrange it in the original +form of the sponge-cake before it was cut, or in a pyramid. Have ready +the whites of the six eggs whipped to a stiff froth, with which have +been gradually mixed six ounces of powdered sugar, and twelve drops of +oil of lemon. With a spoon heap this meringue (as the French call it) +all over the pile of cake, &c., and then sift powdered sugar over +it. Set it in a very slow oven till the outside becomes a light brown +colour.</p> + +<p>Serve it up cold, ornamented according to your taste.</p> + +<p>If you find the chocolate cream too thin, add more maccaroons. If the +almond cream is too thin, mix in more pounded citron. If either of the +mixtures is too thick, dilute it with more cream.</p> + +<p>This is superior to a Charlotte Russe.</p> <br> + +<p><a name="APPLE_COMPOTE."></a><b>APPLE COMPOTE.</b></p> + +<p>Take large ripe pippin apples. Pare, core, and weigh them, and to +each pound allow a pound of fine loaf-sugar and two lemons. Parboil the +apples, and then set them out to cool. Pare off very nicely with a +penknife the yellow rind of the lemons, taking care not to break it; and +then with scissors trim the edges to an even width all along. Put the +lemon-rind to boil in a little sauce-pan by itself, till it Becomes +tender, and then set it to cool. Allow half a pint of water to each +pound of sugar; and when it is melted, set it on the fire in the +preserving kettle, put in the apples, and boil them slowly till they are +clear and tender all through, but not till they break; skimming the +syrup carefully. After you have taken out the apples, add the +lemon-juice, put in the lemon-peel, and boil it till quite transparent. +When the whole is cold, put the apples with the syrup into glass dishes, +and dispose the wreaths of lemon-peel fancifully about them.</p> + + +<br><br><hr style="width: 35%;"><br><br> +<h2><a name="ANIMALS"></a>ANIMALS</h2> + +<p><b>FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE LARGE +ANIMALS ARE DIVIDED BY THE BUTCHERS.</b></p> +<center> +<i>Beef.</i><br> +<br> +<img src="images\beef.png" alt="Beef"> +<table> +<tr><td>1. Sirloin.</td></tr> +<tr><td>2. Rump.</td></tr> +<tr><td>3. Edge Bone.</td></tr> +<tr><td>4. Buttock.</td></tr> +<tr><td>5. Mouse Buttock.</td></tr> +<tr><td>6. Leg.</td></tr> +<tr><td>7. Thick Flank.</td></tr> +<tr><td>8. Veiny Piece.</td></tr> +<tr><td>9. Thin Flank.</td></tr> +<tr><td>10. Fore Rib: 7 Ribs.</td></tr> +<tr><td>11. Middle Rib: 4 Ribs.</td></tr> +<tr><td>12. Chuck Rib: 2 Ribs.</td></tr> +<tr><td>13. Brisket.</td></tr> +<tr><td>14. Shoulder, or Leg of Mutton Piece.</td></tr> +<tr><td>15. Clod.</td></tr> +<tr><td>16. Neck, or Sticking Piece.</td></tr> +<tr><td>17. Shin.</td></tr> +<tr><td>18. Cheek.</td></tr> +</table> + +<br> +<br> +Veal.<br> +<br> +<img src="images\veal.png" alt="Veal"> +<table> +<tr><td>1. Loin, Best End.</td></tr> +<tr><td>2. Fillet.</td></tr> +<tr><td>3. Loin, Chump End.</td></tr> +<tr><td>4. Hind Knuckle.</td></tr> +<tr><td>5. Neck, Best End.</td></tr> +<tr><td>6. Breast, Best End.</td></tr> +<tr><td>7. Blade Bone.</td></tr> +<tr><td>8. Fore Knuckle.</td></tr> +<tr><td>9. Breast, Brisket End.</td></tr> +<tr><td>10. Neck, Scrag End.</td></tr> +</table> +<br> +<br> +<i>Mutton</i><br> +<br> +<img src="images\mutton.png" alt="Mutton"> +<table> +<tr><td>1. Leg</td></tr> +<tr><td>2. Shoulder</td></tr> +<tr><td>3. Loin, Best End.</td></tr> +<tr><td>4. Loin, Chump End.</td></tr> +<tr><td>5. Neck, Best End.</td></tr> +<tr><td>6. Breast.</td></tr> +<tr><td>7. Neck, Scrag End.</td></tr> +</table> + +<br> +<i>Note:</i> A Chine is two Loins, and two Necks of the Best End.<br> +<br> +<br> +<i>Pork</i><br> +<br> +<img src="images\pork.png" alt="Pork"> +<table> +<tr><td>1. Leg.</td></tr> +<tr><td>2. Hind Loin.</td></tr> +<tr><td>3. Fore Loin.</td></tr> +<tr><td>4. Spare Rib.</td></tr> +<tr><td>5. Hand.</td></tr> +<tr><td>6. Spring.</td></tr> +</table> +<br> +<br> +<i>Venison</i><br> +<br> +<img src="images\venison.png" alt="Venison"> +<table> +<tr><td>1. Shoulder.</td></tr> +<tr><td>2. Neck.</td></tr> +<tr><td>3. Haunch.</td></tr> +<tr><td>4. Breast.</td></tr> +<tr><td>5. Scrag.</td></tr> +</table> +</center> +<br><br><hr style="width: 35%;"><br><br> +<h2><a name="INDEX"></a>INDEX</h2> + +<a href="#ACID_SALT.">Acid salt</a><br> +<a href="#ALMOND_CAKE.">Almond cake</a><br> +<a href="#ALMOND_CUSTARD.">Almond custard</a><br> +<a href="#ALMOND_ICE_CREAM.">Almond ice-cream</a><br> +<a href="#ALMOND_MACCAROONS.">Almond maccaroons</a><br> +<a href="#ALMOND_PUDDING.">Almond pudding</a><br> +<a href="#ALMOND_PUDDING.">Another almond pudding</a><br> +<a href="#ANCHOVY_CATCHUP.">Anchovy catchup</a><br> +<a href="#ANCHOVY_SAUCE.">Anchovy sauce</a><br> +<a href="#ANNISEED_CORDIAL.">Anniseed cordial</a><br> +<a href="#APEES.">Apees</a><br> +<a href="#BAKED_APPLES.">Apples, baked</a><br> +<a href="#APPLE_BUTTER.">Apple butter</a><br> +<a href="#APPLE_BUTTER_WITHOUT_CIDER.">Apple butter, without cider</a><br> +<a href="#APPLE_CUSTARD.">Apple custard</a><br> +<a href="#APPLE_DUMPLINGS.">Apple dumplings</a><br> +<a href="#APPLE_FRITTERS.">Apple fritters</a><br> +<a href="#APPLE_JELLY.">Apple jelly</a><br> +<a href="#APPLE_AND_OTHER_PIES.">Apple and other pies</a><br> +<a href="#AN_APPLE_POT_PIE.">Apple pot-pie Apples, preserved</a><br> +<a href="#A_BAKED_APPLE_PUDDING.">Apple pudding, baked</a><br> +<a href="#BOILED_APPLE_PUDDING.">Apple pudding, boiled</a><br> +<a href="#APPLE_SAUCE.">Apple sauce</a><br> +<a href="#APPLE_WATER.">Apple water</a><br> +<a href="#TO_PRESERVE_APRICOTS.">Apricots, preserved</a><br> +<a href="#ARROW ROOT BLANC-MANGE.">Arrow-root blanc-mange</a><br> +<a href="#ARROW_ROOT_JELLY.">Arrow-root jelly</a><br> +<a href="#ARROW_ROOT_PUDDING.">Arrow-root pudding</a><br> +<a href="#ARTICHOKES.">Artichokes, to boil</a><br> +<a href="#TO_BOIL_ASPARAGUS.">Asparagus, to boil</a><br> +<a href="#ASPARAGUS_SOUP.">Asparagus soup</a><br> +<br> +<a href="#BALM_OF_GILEAD_OIL.">Balm of Gilead oil</a><br> +<a href="#BARBERRY_JELLY.">Barberry jelly</a><br> +<a href="#BARBERRIES.">Barberries, to pickle</a><br> +<a href="#BARLEY_WATER.">Barley water</a><br> +<a href="#BATH_BUNS.">Bath buns</a><br> +<a href="#BEAN_SOUP.">Bean soup</a><br> +<a href="#DRIED_BEANS.">Beans, (dried,) to boil</a><br> +<a href="#TO_BOIL_GREEN_OR_FRENCH_BEANS.">Beans, (green or French,) to boil</a><br> +<a href="#GREEN_BEANS.">Beans, (green,) to pickle</a><br> +<a href="#LIMA_BEANS.">Beans, (Lima,) to boil, and dry</a><br> +<a href="#SCARLET_BEANS.">Beans, (scarlet) to boil</a><br> +<a href="#BEEF.">Beef, remarks on</a><br> +<a href="#A-LA-MODE BEEF.">Beef, à la mode</a><br> +<a href="#BAKED_BEEF.">Beef, baked</a><br> +<a href="#BEEF_BOUILLI.">Beef bouilli</a><br> +<a href="#TO_BOIL_CORNED_OR_SALTED_BEEF.">Beef (corned or salted) to boil</a><br> +<a href="#BEEF_CAKES.">Beef cakes</a><br> +<a href="#TO_CORN_BEEF.">Beef, to corn</a><br> +<a href="#DRIED_OR_SMOKED_BEEF.">Beef, to dry and smoke</a><br> +<a href="#TO_SAVE_BEEF-DRIPPING.">Beef dripping, to save</a><br> +<a href="#HASHED_BEEF.">Beef, hashed</a><br> +<a href="#TO_ROAST_A_BEEF'S_HEART.">Beef's heart, roasted</a><br> +<a href="#TO_STEW_A_BEEF'S_HEART.">Beef's heart, stewed</a><br> +<a href="#TO_DRESS_BEEF_KIDNEY.">Beef kidney, to dress Beef, potted</a><br> +<a href="#TO_ROAST_BEEF.">Beef, to roast</a><br> +<a href="#FINE_BEEF_SOUP.">Beef soup, fine</a><br> +<a href="#TO_BROIL_BEEF-STEAKS.">Beef steaks, to broil</a><br> +<a href="#TO_FRY_BEEF-STEAKS.">Beef steaks, to fry</a><br> +<a href="#A_BEEF-STEAK_PIE.">Beef steak pie</a><br> +<a href="#BEEF-STEAK_PUDDING.">Beef steak pudding</a><br> +<a href="#TO_STEW_BEEF.">Beef, to stew</a><br> +<a href="#TO_STEW_A_ROUND_OF_BEEF.">Beef, (a round of,) to stew</a><br> +<a href="#ANOTHER_WAY_TO_STEW_A_ROUND_OF_BEEF,">Beef, (a round of,) to stew another way</a><br> +<a href="#TO_PICKLE_BEEF_OR_TONGUES.">Beef and tongues, to pickle</a><br> +<a href="#BEEF_TEA.">Beef tea</a><br> +<a href="#BEETS.">Beets, to boil</a><br> +<a href="#TO_STEW_BEETS.">Beets, to stew</a><br> +<a href="#MOLASSES_BEER.">Beer, (molasses)</a><br> +<a href="#SASSAFRAS_BEER.">Beer, (sassafras)</a><br> +<a href="#MILK_BISCUIT.">Biscuit, (milk)</a><br> +<a href="#SODA_BISCUITS.">Biscuit, (soda)</a><br> +<a href="#SUGAR_BISCUIT.">Biscuit, (sugar)</a><br> +<a href="#TEA_BISCUIT.">Biscuit, (tea)</a><br> +<a href="#BISHOP.">Bishop</a><br> +<a href="#BITTERS.">Bitters</a><br> +<a href="#BLACK_CAKE.">Black cake</a><br> +<a href="#STEWED_BLACK_FISH.">Black-fish, to stew</a><br> +<a href="#BLANC-MANGE.">Blanc-mange</a><br> +<a href="#ARROW_ROOT_BLANC-MANGE.">Blanc-mange, (arrow-root)</a><br> +<a href="#CARRAGEEN_BLANC-MANGE.">Blanc-mange, (carrageen)</a><br> +<a href="#BOTTLED_SMALL_BEER.">Bottled small beer</a><br> +<a href="#BRAN_BREAD.">Bran bread</a><br> +<a href="#BREAD.">Bread</a><br> +<a href="#RYE_AND_INDIAN_BREAD.">Bread, (rye and Indian)</a><br> +<a href="#BREAD_CAKE.">Bread cake</a><br> +<a href="#BREAD_JELLY.">Bread jelly</a><br> +<a href="#A_BAKED_BREAD_PUDDING.">Bread pudding, baked</a><br> +<a href="#A_BOILED_BREAD_PUDDING.">Bread pudding, boiled</a><br> +<a href="#A_BREAD_AND_BUTTER_PUDDING.">Bread and butter pudding</a><br> +<a href="#BREAD_SAUCE.">Bread sauce</a><br> +<a href="#BROCOLI.">Brocoli, to boil</a><br> +<a href="#RICH_BROWN_SOUP.">Brown soup, rich</a><br> +<a href="#BUCKWHEAT_CAKES.">Buckwheat cakes</a><br> +<a href="#BURNET_VINEGAR.">Burnet vinegar</a><br> +<a href="#REMEDY_FOR_A_BURN.">Burns, remedy for</a><br> +<a href="#TO_BROWN_BUTTER.">Butter, to brown</a><br> +<a href="#MELTED_BUTTER,_SOMETIMES_CALLED_DRAWN_BUTTER.">Butter, melted or drawn</a><br> +<a href="#TO_MAKE_BUTTER.">Butter, to make</a><br> +<a href="#TO_MAKE_BUTTER.">Butter, to preserve</a><br> +<a href="#TO_PICKLE_BUTTERNUTS.">Butternuts, to pickle</a><br> +<br> +<a href="#CABBAGE.">Cabbage, to boil</a><br> +<a href="#TO_PICKLE_RED_CABBAGE.">Cabbage, (red,) to pickle</a><br> +<a href="#CALE-CANNON.">Cale-cannon</a><br> +<a href="#CALF'S_FEET_BROTH.">Calf's feet broth</a><br> +<a href="#TO_FRY_CALF'S_FEET.">Calf's feet, to fry</a><br> +<a href="#CALVES'_FOOT_JELLY.">Calf's feet jelly</a><br> +<a href="#CALF'S_HEAD_DREST_PLAIN">Calf's head, dressed plain</a><br> +<a href="#CALF'S_HEAD_HASHED.">Calf's head, hashed</a><br> +<a href="#MOCK_TURTLE_OR_CALF'S_HEAD_SOUP.">Calf's head soup</a><br> +<a href="#TO_FRY_CALF'S_LIVER.">Calf's liver, fried</a><br> +<a href="#LARDED_CALF'S_LIVER.">Calf's liver, larded</a><br> +<a href="#CANTELOPES_OR_MUSK-MELONS.">Cantelope, preserved</a><br> +<a href="#CAPER_SAUCE.">Caper sauce</a><br> +<a href="#CAPILLAIRE.">Capillaire</a><br> +<a href="#CARROTS.">Carrots, to boil</a><br> +<a href="#CARROT_PUDDING.">Carrot pudding</a><br> +<a href="#STEWED_CARP.">Carp, to stew</a><br> +<a href="#CARRAGEEN_BLANC-MANGE.">Carrageen blanc-mange</a><br> +<a href="#CATFISH_SOUP.">Catfish soup</a><br> +<a href="#CAULIFLOWER">Cauliflower, to boil</a><br> +<a href="#TO_PICKLE_CAULIFLOWERS.">Cauliflower, to pickle</a><br> +<a href="#TO_MAKE_CAYENNE_PEPPER.">Cayenne pepper</a><br> +<a href="#CELERY.">Celery, to prepare for table</a><br> +<a href="#CELERY_SAUCE.">Celery sauce</a><br> +<a href="#CELERY_VINEGAR.">Celery vinegar</a><br> +<a href="#A_PLUM_CHARLOTTE.">Charlotte, (plum)</a><br> +<a href="#A_RASPBERRY_CHARLOTTE.">Charlotte, (raspberry)</a><br> +<a href="#CHEESE.">Cheese, to make</a><br> +<a href="#COTTAGE_CHEESE.">Cheese, (cottage)</a><br> +<a href="#SAGE_CHEESE.">Cheese, (sage)</a><br> +<a href="#STILTON_CHEESE.">Cheese, (Stilton)</a><br> +<a href="#ALMOND_CHEESE_CAKE.">Cheesecake, (almond)</a><br> +<a href="#COMMON_CHEESE_CAKE.">Cheesecake, (common)</a><br> +<a href="#CHERRY_BOUNCE.">Cherry bounce</a><br> +<a href="#CHERRY_CORDIAL.">Cherry cordial</a><br> +<a href="#TO_DRY_CHERRIES.">Cherries, (dried)</a><br> +<a href="#CHERRY_JAM.">Cherry jam</a><br> +<a href="#CHERRY_JELLY.">Cherry jelly</a><br> +<a href="#TO_PRESERVE_CHERRIES.">Cherries, preserved</a><br> +<a href="#CHERRIES_PRESERVED_WHOLE.">Cherries, preserved whole</a><br> +<a href="#CHERRY_SHRUB.">Cherry shrub</a><br> +<a href="#TO_ROAST_CHESTNUTS.">Chestnuts, to roast</a><br> +<a href="#CHESTNUT_PUDDING,">Chestnut pudding</a><br> +<a href="#CHICKEN_BROTH_AND_PANADA.">Chicken broth, and panada</a>,<br> +<a href="#BROILED_CHICKENS.">Chickens, broiled</a>,<br> +<a href="#CHICKEN_CROQUETS_AND_RISSOLES.">Chicken croquets and rissoles</a>,<br> +<a href="#CHICKEN_CURRY.">Chicken curry</a>,<br> +<a href="#PIGEON_DUMPLINGS_OR_PUDDINGS.">Chicken dumplings or puddings,</a><br> +<a href="#FRICASSEED_CHICKENS.">Chickens, fricasseed</a>,<br> +<a href="#CHICKEN_JELLY.">Chicken jelly</a>,<br> +<a href="#BAKED_CHICKEN_PIE.">Chicken pie,</a><br> +<a href="#CHICKEN_SALAD.">Chicken salad,</a><br> +<a href="#FOR_CHILBLAINS.">Chilblains, remedy for,</a><br> +<a href="#CHILLI_VINEGAR.">Chilli vinegar,</a><br> +<a href="#CHITTERLINGS_OR_CALF'S_TRIPE.">Chitterlings, or calf's tripe,</a><br> +<a href="#TO_MAKE_CHOCOLATE">Chocolate, to make,</a><br> +<a href="#CHOCOLATE_CUSTARD.">Chocolate custard,</a><br> +<a href="#CHOWDER.">Chowder,</a><br> +<a href="#CIDER_CAKE.">Cider cake,</a><br> +<a href="#MULLED_CIDER.">Cider, (mulled,)</a><br> +<a href="#CIDER_VINEGAR.">Cider vinegar,</a><br> +<a href="#CIDER_WINE.">Cider wine,</a><br> +<a href="#CINDERELLAS_OR_GERMAN_PUFFS.">Cinderellas, or German puffs,</a><br> +<a href="#TO_PRESERVE_CITRONS.">Citrons, to preserve,</a><br> +<a href="#CLAM_SOUP.">Clam soup,</a><br> +<a href="#CLAM_SOUP.">Clam soup, (plain,)</a><br> +<a href="#CLOTTED_CREAM.">Clotted cream,</a><br> +<a href="#COCOA.">Cocoa, to prepare,</a><br> +<a href="#COCOA_SHELLS.">Cocoa shells, to boil,</a><br> +<a href="#COCOA-NUT_CAKE.">Cocoa-nut cakes,</a><br> +<a href="#WHITE_COCOA-NUT_CAKES.">Cocoa-nut cakes, (white,)</a><br> +<a href="#BAKED_COCOA-NUT_CUSTARD.">Cocoa-nut custard, baked,</a><br> +<a href="#BOILED_COCOA-NUT_CUSTARD.">Cocoa-nut custard, boiled,</a><br> +<a href="#COCOA-NUT_JUMBLES.">Cocoa-nut jumbles,</a><br> +<a href="#COCOA-NUT_MACCAROONS.">Cocoa-nut maccaroons,</a><br> +<a href="#COCOA-NUT_PUDDING.">Cocoa-nut pudding,</a><br> +<a href="#ANOTHER_COCOA-NUT_PUDDING.">Cocoa-nut pudding, another way,</a><br> +<a href="#TO_BOIL_FRESH_COD.">Codfish, (fresh,) to boil,</a><br> +<a href="#ANOTHER_WAY_OF_BOILING_FRESH_COD.">Codfish, (fresh,) to boil another way,</a><br> +<a href="#TO_BOIL_SALT_CODFISH.">Codfish, salt, to boil,</a><br> +<a href="#TO_MAKE_COFFEE.">Coffee, to make,</a><br> +<a href="#FRENCH_COFFEE.">Coffee, (French,)</a><br> +<a href="#COLD_CREAM.">Cold cream,</a><br> +<a href="#COLD_SLAW.">Cold slaw,</a><br> +<a href="#COLD_SWEET_SAUCE.">Cold sweet sauce,</a><br> +<a href="#COLOGNE_WATER.">Cologne water,</a><br> +<a href="#COLOURING_FOR_CONFECTIONARY.">Colouring for confectionary,</a><br> +<a href="#CORN.">Corn, (Indian,) to boil,</a><br> +<a href="#GREEN_CORN_PUDDING.">Corn, (green,) pudding,</a><br> +<a href="#FOR_CORNS.">Corns, remedy for,</a><br> +<a href="#COSMETIC_PASTE.">Cosmetic paste,</a><br> +<a href="#TO_PRESERVE_GREEN_CRAB_APPLES.">Crab-apples, (green,) to preserve,</a><br> +<a href="#TO_PRESERVE_RED_CRAB_APPLES.">Crab-apples, (red,) to preserve,</a><br> +<a href="#COLD_CRABS.">Crabs, (cold,)</a><br> +<a href="#HOT_CRABS.">Crabs, (hot,)</a><br> +<a href="#SOFT_CRABS.">Crabs, (soft,)</a><br> +<a href="#TO_PRESERVE_CRANBERRIES.">Cranberries, to preserve,</a><br> +<a href="#CRANBERRY_SAUCE.">Cranberry sauce,</a><br> +<a href="#CREAM_CAKES.">Cream cake,</a><br> +<a href="#LEMON_CREAM.">Cream, (lemon,)</a><br> +<a href="#ORANGE_CREAM.">Cream, (orange,)</a><br> +<a href="#TO_PRESERVE_CREAM.">Cream, to preserve,</a><br> +<a href="#CREAM_SAUCE.">Cream sauce,</a><br> +<a href="#TO_DRESS_CUCUMBERS_RAW.">Cucumbers, to dress raw,</a><br> +<a href="#FRIED_CUCUMBERS.">Cucumbers, to fry,</a><br> +<a href="#TO_PICKLE_CUCUMBERS.">Cucumbers, to pickle,</a><br> +<a href="#WHITE_CUP_CAKE.">Cup cake,</a><br> +<a href="#CURACOA.">Curaçoa,</a><br> +<a href="#CURDS_AND_WHEY.">Curds and whey,</a><br> +<a href="#BLACK_CURRANT_JELLY.">Currant jelly, (black,)</a><br> +<a href="#RED_CURRANT_JELLY.">Currant jelly, (red,)</a><br> +<a href="#WHITE_CURRANT_JELLY.">Currant jelly, (white,)</a><br> +<a href="#CURRANT_SHRUB.">Currant shrub,</a><br> +<a href="#CURRANT_WINE.">Currant wine,</a><br> +<a href="#BOILED_CUSTARDS.">Custard, (boiled,)</a><br> +<a href="#PLAIN_CUSTARDS.">Custard, (plain,)</a><br> +<a href="#RICE._CUSTARD.">Custard, (rice,)</a><br> +<a href="#SOFT_CUSTARDS.">Custard, (soft,)</a><br> +<a href="#A_CUSTARD_PUDDING.">Custard pudding,</a><br> +<br> +<a href="#DOUGH_NUTS.">Dough nuts,</a><br> +<a href="#TO_HASH_A_DUCK.">Ducks, to hash,</a><br> +<a href="#STEWED_DUCK.">Ducks, to stew,</a><br> +<a href="#TO_ROAST_A_PAIR_OF_DUCKS.">Ducks, to roast,</a><br> +<a href="#APPLE_DUMPLINGS.">Dumplings, (apple,)</a><br> +<a href="#LIGHT_DUMPLINGS.">Dumplings, (light,)</a><br> +<a href="#PLAIN_SUET_DUMPLINGS.">Dumplings, (plain suet,)</a><br> +<a href="#FINE_SUET_DUMPLINGS.">Dumplings, (fine suet,)</a><br> +<a href="#INDIAN_DUMPLINGS.">Dumplings, (Indian,)</a><br> +<a href="#DURABLE_INK.">Durable ink,</a><br> +<a href="#ANOTHER_DURABLE_INK.">Durable ink, another way,</a><br> +<br> +<a href="#AN_EASTERN_PUDDING.">Eastern pudding,</a><br> +<a href="#TO_BOIL_EGGS_FOR_BREAKFAST.">Eggs, to boil for breakfast,</a><br> +<a href="#FRICASSEED_EGGS.">Eggs, to fricassee,</a><br> +<a href="#TO_KEEP_EGGS.">Eggs, to keep,</a><br> +<a href="#HAM_SANDWICHES">Eggs with ham,</a><br> +<a href="#EGG_NOGG.">Egg nogg,</a><br> +<a href="#PICKLED_EGGS.">Eggs, to pickle,</a><br> +<a href="#STEWED_EGG_PLANT.">Egg plant, to stew,</a><br> +<a href="#TO_FRY_EGG_PLANT.">Egg plant, to fry,</a><br> +<a href="#STUFFED_EGG_PLANTS.">Egg plant, stuffed,</a><br> +<a href="#RAW_EGG.">Eggs, raw,</a><br> +<a href="#EGG_SAUCE.">Egg sauce,</a><br> +<a href="#ELECTION_CAKE.">Election cake,</a><br> +<a href="#ELDERBERRY_WINE.">Elderberry wine,</a><br> +<a href="#ELDER_FLOWER_WINE.">Elder-flower wine,</a><br> +<a href="#ESSENCE_OF_LEMON-PEEL.">Essence of lemon peel,</a><br> +<a href="#ESSENCE_OF_PEPPERMINT.">Essence of peppermint,</a><br> +<a href="#EVE'S_PUDDING.">Eve's pudding,</a><br> +<br> +<a href="#FAMILY_SOUP.">Family soup,</a><br> +<a href="#FEDERAL_CAKES.">Federal cakes,</a><br> +<a href="#FLANNEL_CAKES.">Flannel cakes,</a><br> +<a href="#FLAX-SEED_LEMONADE.">Flax-seed lemonade,</a><br> +<a href="#FLOATING_ISLAND.">Floating island,</a><br> +<a href="#TO_BROWN_FLOUR.">Flour, to brown,</a><br> +<a href="#FLOUR_HASTY_PUDDING.">Flour hasty-pudding,</a><br> +<a href="#FORCE-MEAT_BALLS.">Force-meat balls,</a><br> +<a href="#TO_BOIL_A_PAIR_OF_FOWLS.">Fowls, to boil,</a><br> +<a href="#TO_ROAST_A_PAIR._OF_FOWLS.">Fowls, to roast,</a><br> +<a href="#FOX_GRAPE_SHRUB.">Fox-grape shrub,</a><br> +<a href="#FRIAR'S_CHICKEN.">Friar's chicken,</a><br> +<a href="#APPLE_FRITTERS.">Fritters, (apple,)</a><br> +<a href="#PLAIN_FRITTERS.">Fritters, (plain,)</a><br> +<a href="#FROSTED_FRUIT.">Frosted fruit,</a><br> +<a href="#FRUIT_QUEEN_CAKES.">Fruit queen-cakes,</a><br> +<br> +<a href="#GENERAL_SAUCE.">General sauce,</a><br> +<a href="#GHERKINS.">Gherkins, to pickle,</a><br> +<a href="#TO_PRESERVE_GINGER.">Ginger, to preserve,</a><br> +<a href="#GINGER_BEER.">Ginger beer,</a><br> +<a href="#GINGER_PLUM_CAKE.">Ginger plum-cake,</a><br> +<a href="#COMMON_GINGERBREAD.">Gingerbread, (common,)</a><br> +<a href="#GINGERBREAD_NUTS.">Gingerbread nuts,</a><br> +<a href="#FRANKLIN_CAKE.">Gingerbread, (Franklin,)</a><br> +<a href="#WHITE_GINGERBREAD.">Gingerbread, (white,)</a><br> +<a href="#TO_BOTTLE_GOOSEBERRIES.">Gooseberries, bottled,</a><br> +<a href="#GOOSEBERRY_CUSTARD.">Gooseberry custard,</a><br> +<a href="#GOOSEBERRY_FOOL.">Gooseberry fool,</a><br> +<a href="#TO_PRESERVE_GOOSEBERRIES.">Gooseberries, to preserve,</a><br> +<a href="#TO_STEW_GOOSEBERRIES.">Gooseberries, to stew,</a><br> +<a href="#GOOSEBERRY_WINE.">Gooseberry wine,</a><br> +<a href="#A_GOOSE_PIE.">Goose pie,</a><br> +<a href="#A_CHRISTMAS_GOOSE_PIE.">Goose pie for Christmas,</a><br> +<a href="#TO_ROAST_A_GOOSE.">Goose, to roast,</a><br> +<a href="#GRAPES.">Grapes, in brandy,</a><br> +<a href="#TO_KEEP_WILD_GRAPES.">Grapes, (wild,) to keep,</a><br> +<a href="#GRAPE_JELLY.">Grape jelly,</a><br> +<a href="#DRAWN_OR_MADE_GRAVY.">Gravy, (drawn or made,)</a><br> +<a href="#CLEAR_GRAVY_SOUP.">Gravy soup, (clear,)</a><br> +<a href="#GROUND-NUTS.">Ground nuts, to roast,</a><br> +<a href="#GROUND_RICE_MILK.">Ground rice milk,</a><br> +<a href="#TO_ROAST_PHEASANTS,_PARTRIDGES,_QUAILS,_OR_GROUSE.">Grouse, to roast,</a><br> +<a href="#GRUEL.">Gruel, to make,</a><br> +<a href="#OATMEAL_GRUEL.">Gruel, oatmeal,</a><br> +<br> +<a href="#TO_BOIL_HALIBUT.">Halibut, to boil,</a><br> +<a href="#HALIBUT_CUTLETS.">Halibut cutlets,</a><br> +<a href="#TO_BOIL_A_HAM.">Ham, to boil,</a><br> +<a href="#BROILED_HAM.">Ham, to broil,</a><br> +<a href="#DIRECTIONS_FOR_CURING_HAM_OR_BACON.">Ham or bacon, directions for curing,</a><br> +<a href="#TO_GLAZE_A_COLD_HAM.">Ham, (to glaze,)</a><br> +<a href="#HAM_DUMPLINGS.">Ham dumplings,</a><br> +<a href="#HAM_PIE.">Ham pie,</a><br> +<a href="#HAM_SANDWICHES">Ham sandwiches,</a><br> +<a href="#TO_ROAST_A_HAM.">Ham, to roast,</a><br> +<a href="#TO_IMITATE_WESTPHALIA_HAM.">Ham, (Westphalia,) to imitate,</a><br> +<a href="#HARE_OR_RABBIT_SOUP.">Hare or rabbit soup,</a><br> +<a href="#TO_ROAST_A_HARE.">Hare, to roast,</a><br> +<a href="#HARVEY'S_SAUCE.">Harvey's sauce,</a><br> +<a href="#TO_DRY_HERBS.">Herbs, to dry,</a><br> +<a href="#HOMINY.">Hominy, to boil,</a><br> +<a href="#HONEY_CAKES.">Honey cake,</a><br> +<a href="#HORSERADISH_VINEGAR.">Horseradish vinegar,</a><br> +<a href="#HUCKLEBERRY_CAKE.">Huckleberry cake,</a><br> +<a href="#HUNGARY_WATER.">Hungary water,</a><br> +<br> +<a href="#ALMOND_ICE_CREAM.">Ice cream, (almond,)</a><br> +<a href="#LEMON_ICE_CREAM.">Ice cream, (lemon,)</a><br> +<a href="#PINE-APPLE_ICE_CREAM.">Ice cream, (pine apple,)</a><br> +<a href="#RASPBERRY_ICE_CREAM.">Ice cream, (raspberry,)</a><br> +<a href="#STRAWBERRY_ICE_CREAM.">Ice cream, (strawberry,)</a><br> +<a href="#VANILLA_ICE_CREAM.">Ice cream, (vanilla,)</a><br> +<a href="#ICE_LEMONADE.">Ice lemonade,</a><br> +<a href="#ICE_ORANGEADE.">Ice orangeade,</a><br> +<a href="#ICING.">Icing for cakes,</a><br> +<a href="#INDIAN_BATTER_CAKES.">Indian batter cakes,</a><br> +<a href="#INDIAN CORN.">Indian corn, to boil,</a><br> +<a href="#INDIAN_DUMPLINGS.">Indian dumplings,</a><br> +<a href="#INDIAN_FLAPPERS.">Indian flappers,</a><br> +<a href="#INDIAN_MUFFINS.">Indian muffins,</a><br> +<a href="#INDIAN_MUSH.">Indian mush,</a><br> +<a href="#INDIAN_MUSH_CAKES.">Indian mush cakes,</a><br> +<a href="#INDIAN_POUND_CAKE.">Indian pound cake,</a><br> +<a href="#A_BAKED_INDIAN_PUDDING.">Indian pudding, baked,</a><br> +<a href="#A_BOILED_INDIAN_PUDDING.">Indian pudding, boiled,</a><br> +<a href="#INDIAN_PUDDING_WITHOUT_EGGS.">Indian pudding without eggs,</a><br> +<a href="#ITALIAN_CREAM.">Italian Cream,</a><br> +<br> +<a href="#JAUNE-MANGE.">Jaune-mange,</a><br> +<a href="#JELLY_CAKE.">Jelly cake,</a><br> +<a href="#JOHNNY_CAKE.">Johnny cake,</a><br> +<a href="#SOUPE_A_LA_JULIENNE.">Julienne (à la) soup,</a><br> +<br> +<a href="#TO_ROAST_A_KID.">Kid, to roast,</a><br> +<a href="#KITCHEN_PEPPER.">Kitchen, pepper,</a><br> +<a href="#KITCHINER'S_FISH_SAUCE.">Kitchiner's fish-sauce,</a><br> +<a href="#KISSES.">Kisses,</a><br> +<br> +<a href="#LADY_CAKE.">Lady cake,</a><br> +<a href="#TO_ROAST_LAMB.">Lamb, to roast,</a><br> +<a href="#LARDING.">Larding,</a><br> +<a href="#LAVENDER_COMPOUND.">Lavender, compound,</a><br> +<a href="#LAVENDER_WATER.">Lavender water,</a><br> +<a href="#ANTIDOTE_FOR_LAUDANUM.">Laudanum, antidote to,</a><br> +<a href="#LEAD_WATER.">Lead water,</a><br> +<a href="#LEMON_BRANDY.">Lemon brandy,</a><br> +<a href="#LEMON_CATCHUP.">Lemon catchup,</a><br> +<a href="#LEMON_CORDIAL.">Lemon cordial,</a><br> +<a href="#LEMON_CREAM.">Lemon cream,</a><br> +<a href="#LEMON_CUSTARD.">Lemon custard,</a><br> +<a href="#TO_KEEP_LEMON_JUICE.">Lemon juice, to keep,</a><br> +<a href="#LEMON-PEEL.">Lemon peel, to keep,</a><br> +<a href="#ESSENCE_OF_LEMON-PEEL.">Lemon peel, (essence of,)</a><br> +<a href="#PRESERVED_LEMONS.">Lemons, preserved,</a><br> +<a href="#LEMON_PUDDING.">Lemon pudding,</a><br> +<a href="#LEMON_SYRUP.">Lemon syrup,</a><br> +<a href="#LEMONADE.">Lemonade,</a><br> +<a href="#TO_DRESS_LETTUCE_AS_SALAD.">Lettuce or salad, to dress,</a><br> +<a href="#LIP_SALVE.">Lip salve,</a><br> +<a href="#LIVER_DUMPLINGS.">Liver dumplings,</a><br> +<a href="#LIVER_PUDDINGS.">Liver puddings,</a><br> +<a href="#TO_BOIL_A_LOBSTER.">Lobster, to boil,</a><br> +<a href="#LOBSTER_CATCHUP.">Lobster catchup,</a><br> +<a href="#FRICASSEED_LOBSTER.">Lobster, to fricassee,</a><br> +<a href="#TO_DRESS_LOBSTER_COLD.">Lobster, to dress cold,</a><br> +<a href="#PICKLED_LOBSTER.">Lobster, pickled,</a><br> +<a href="#POTTED_LOBSTER.">Lobster, potted,</a><br> +<a href="#LOBSTER_PIE.">Lobster pie,</a><br> +<a href="#LOBSTER_SAUCE.">Lobster sauce,</a><br> +<a href="#LOBSTER_SOUP.">Lobster soup,</a><br> +<a href="#STEWED_LOBSTER.">Lobster, to stew,</a><br> +<br> +<a href="#TO_DRESS_MACCARONI.">Maccaroni, to dress,</a><br> +<a href="#MACCARONI_SOUP.">Maccaroni soup,</a><br> +<a href="#RICH_MACCARONI_SOUP.">Maccaroni soup, (rich,)</a><br> +<a href="#ALMOND_MACCAROONS.">Maccaroons, (almond,)</a><br> +<a href="#COCOA-NUT_MACCAROONS.">Maccaroons, (cocoa-nut,)</a><br> +<a href="#MACCAROON_CUSTARDS.">Maccaroon custard,</a><br> +<a href="#BOILED_MACKEREL.">Mackerel, to boil,</a><br> +<a href="#TO_BROIL_MACKEREL.">Mackerel, to broil,</a><br> +<a href="#MANGOES.">Mangoes, to pickle,</a><br> +<a href="#MARBLED_VEAL.">Marbled veal,</a><br> +<a href="#A_MARLBOROUGH_PUDDING.">Marlborough pudding,</a><br> +<a href="#MARMALADE_CAKE.">Marmalade cake,</a><br> +<a href="#MEAD.">Mead,</a><br> +<a href="#MEG_MERRILIES'_SOUP.">Meg Merrilies' soup,</a><br> +<a href="#MILK_BISCUIT.">Milk biscuit</a><br> +<a href="#MILK_PUNCH.">Milk punch</a><br> +<a href="#MILK_SOUP.">Milk soup</a><br> +<a href="#MINCE_PIES.">Mince pies</a><br> +<a href="#GOOD_MINCE-MEAT.">Mince meat</a><br> +<a href="#MINCE-MEAT_FOR_LENT.">Mince meat for Lent</a><br> +<a href="#VERY_PLAIN_MINCE-MEAT.">Mince meat, (very plain)</a><br> +<a href="#MINCED_OYSTERS.">Minced oysters</a><br> +<a href="#MINT_SAUCE.">Mint sauce</a><br> +<a href="#MOLASSES_BEER.">Molasses beer</a><br> +<a href="#MOLASSES_CANDY.">Molasses candy</a><br> +<a href="#MOLASSES_POSSETS.">Molasses posset</a><br> +<a href="#MORAVIAN_SUGAR_CAKE.">Moravian sugar-cake</a><br> +<a href="#MORELLA_CHERRIES.">Morella cherries, to pickle</a><br> +<a href="#MOCK_OYSTERS_OF_CORN.">Mock oysters of corn</a><br> +<a href="#MOCK_TURTLE_OR_CALF'S_HEAD_SOUP.">Mock turtle, or calf's head soup</a><br> +<a href="#COMMON_MUFFINS.">Muffins, (common)</a><br> +<a href="#INDIAN_MUFFINS.">Muffins, (Indian)</a><br> +<a href="#WATER_MUFFINS.">Muffins, (water)</a><br> +<a href="#MULLED_CIDER.">Mulled cider</a><br> +<a href="#MULLED_WINE.">Mulled wine</a><br> +<a href="#MULLAGATAWNY_SOUP,_AS_MADE_IN_INDIA.">Mullagatawny soup</a><br> +<a href="#INDIAN_MUSH.">Mush, (Indian,) to make</a><br> +<a href="#INDIAN_MUSH_CAKES.">Mush cakes</a><br> +<a href="#BROILED_MUSHROOMS.">Mushrooms, to broil</a><br> +<a href="#MUSHROOM_CATCHUP.">Mushroom catchup</a><br> +<a href="#MUSHROOMS_PICKLED_BROWN.">Mushrooms, to pickle brown</a><br> +<a href="#TO_PICKLE_MUSHROOMS_WHITE.">Mushrooms, to pickle white</a><br> +<a href="#MUSHROOM_SAUCE.">Mushroom sauce</a><br> +<a href="#TO_STEW_MUSHROOMS.">Mushrooms, to stew</a><br> +<a href="#MUSQUITO_BITES.">Musquito bites, remedy for</a><br> +<a href="#COMMON_MUSTARD">Mustard, (common)</a><br> +<a href="#FRENCH_MUSTARD.">Mustard, (French)</a><br> +<a href="#KEEPING_MUSTARD.">Mustard, (keeping)</a><br> +<a href="#TO_BOIL_MUTTON.">Mutton, to boil</a><br> +<a href="#MUTTON_BROTH.">Mutton broth</a><br> +<a href="#MUTTON_BROTH_MADE_QUICKLY.">Mutton broth made quickly</a><br> +<a href="#A_CASSEROLE_OF_MUTTON.">Mutton, (casserole of)</a><br> +<a href="#MUTTON_CHOPS.">Mutton chops, broiled</a><br> +<a href="#STEWED_MUTTON_CHOPS.">Mutton chops, stewed</a><br> +<a href="#CUTLETS_A_LA_MAINTENON.">Mutton cutlets, à la Maintenon</a><br> +<a href="#MUTTON_HARICO.">Mutton harico</a><br> +<a href="#HASHED_MUTTON.">Mutton, hashed</a><br> +<a href="#STEWED_LEG_OF_MUTTON.">Mutton, (leg of,) stewed</a><br> +<a href="#TO_ROAST_MUTTON.">Mutton, to roast</a><br> +<a href="#MUTTON_SOUP.">Mutton soup, (including cabbage and noodle soups)</a><br> +<br> +<a href="#NASTURTIANS.">Nasturtians, to pickle</a><br> +<a href="#NASTURTIAN_SAUCE.">Nasturtian sauce</a><br> +<a href="#NEW_YORK_COOKIES.">New York cookies</a><br> +<a href="#NOUGAT.">Nougat</a><br> +<a href="#NOYAU.">Noyau</a><br> +<br> +<a href="#OATMEAL_GRUEL.">Oatmeal gruel</a><br> +<a href="#OCHRA_SOUP.">Ochra soup</a><br> +<a href="#OIL_OF_FLOWERS.">Oil of flowers</a><br> +<a href="#PLAIN_OMELET.">Omelet, (plain)</a><br> +<a href="#AN_OMELETTE_SOUFFLE.">Omelet soufflé</a><br> +<a href="#TO_BOIL_ONIONS.">Onions, to boil</a><br> +<a href="#TO_FRY_ONIONS.">Onions, to fry</a><br> +<a href="#TO_PICKLE_ONIONS.">Onions, to pickle</a><br> +<a href="#ONIONS_PICKLED_WHITE.">Onions, pickled white</a><br> +<a href="#TO_ROAST_ONIONS.">Onions, to roast</a><br> +<a href="#BROWN_ONION_SAUCE.">Onion sauce, (brown)</a><br> +<a href="#WHITE_ONION_SAUCE.">Onion sauce, (white)</a><br> +<a href="#ONION_SOUP.">Onion soup</a><br> +<a href="#ORANGEADE.">Orangeade</a><br> +<a href="#ORANGE_CREAM.">Orange cream</a><br> +<a href="#ORANGE_JELLY.">Orange jelly</a><br> +<a href="#ORANGE_MARMALADE.">Orange marmalade</a><br> +<a href="#ORANGE_PUDDING.">Orange pudding</a><br> +<a href="#ORGEAT.">Orgeat</a><br> +<a href="#TO_ROAST_REED-BIRDS,_OR_ORTOLANS.">Ortolans, to roast</a><br> +<a href="#OYSTER_CATCHUP.">Oyster catchup</a><br> +<a href="#FRIED_OYSTERS.">Oysters, fried</a><br> +<a href="#OYSTER_FRITTERS.">Oyster fritters</a><br> +<a href="#MINCED_OYSTERS.">Oysters, minced</a><br> +<a href="#PICKLED_OYSTERS.">Oysters, pickled</a><br> +<a href="#TO_PICKLE_OYSTERS_FOR_KEEPING.">Oysters, pickled for keeping</a><br> +<a href="#OYSTER_PIE.">Oyster pie</a><br> +<a href="#SCOLLOPED_OYSTERS.">Oysters, scalloped</a><br> +<a href="#STEWED_OYSTERS.">Oysters, stewed</a><br> +<a href="#OYSTER_SOUP.">Oyster soup</a><br> +<a href="#PLAIN_OYSTER_SOUP.">Oyster soup, (plain,)</a><br> +<a href="#OX_TAIL_SOUP.">Ox-tail soup,</a><br> +<a href="#OYSTER_SAUCE.">Oyster Sauce,</a><br> +<br> +<a href="#CHICKEN_BROTH_AND_PANADA.">Panada, (chicken,)</a><br> +<a href="#PLAIN_PANCAKES.">Pancakes, (plain,)</a><br> +<a href="#SWEETMEAT_PANCAKES.">Pancakes, (sweetmeat,)</a><br> +<a href="#PARSLEY.">Parsley, to pickle,</a><br> +<a href="#PARSLEY_SAUCE.">Parsley sauce,</a><br> +<a href="#PARSNIPS.">Parsnips, to boil,</a><br> +<a href="#TO_ROAST_PHEASANTS,_PARTRIDGES,_QUAILS,_OR_GROUSE.">Partridges, to roast,</a><br> +<a href="#ANOTHER_WAY_TO_ROAST_PHEASANTS,_PARTRIDGES,_ETC.">Partridges, to roast another way,</a><br> +<a href="#DRIPPING_PASTE.">Paste, (dripping,)</a><br> +<a href="#LARD_PASTE.">Paste, (lard,)</a><br> +<a href="#THE_BEST_PLAIN_PASTE.">Paste, (the best plain,)</a><br> +<a href="#POTATO_PASTE.">Paste, (potato,)</a><br> +<a href="#FINE_PUFF_PASTE.">Paste, (fine puff.)</a><br> +<a href="#SUET_PASTE.">Paste, (suet,)</a><br> +<a href="#SWEET_PASTE.">Paste, (sweet,)</a><br> +<a href="#BRANDY_PEACHES.">Peaches, (in brandy,)</a><br> +<a href="#PEACH_CORDIAL.">Peach cordial,</a><br> +<a href="#TO_DRY_PEACHES.">Peaches, (dried,)</a><br> +<a href="#PEACHES_FOR_COMMON_USE.">Peaches for common use,</a><br> +<a href="#PEACH_JELLY.">Peach jelly,</a><br> +<a href="#PEACH_KERNELS.">Peach kernels,</a><br> +<a href="#PEACH_MARMALADE.">Peach marmalade,</a><br> +<a href="#PEACHES.">Peaches, to pickle,</a><br> +<a href="#PRESERVED_PEACHES.">Peaches, to preserve,</a><br> +<a href="#PEACH_SAUCE.">Peach sauce,</a><br> +<a href="#GREEN_PEAS.">Peas, (green,) to boil,</a><br> +<a href="#PEAS_SOUP.">Peas soup,</a><br> +<a href="#GREEN_PEAS_SOUP.">Peas soup, (green,)</a><br> +<a href="#BAKED_PEARS.">Pears, to bake,</a><br> +<a href="#TO_PRESERVE_PEARS.">Pears, to preserve,</a><br> +<a href="#TO_PICKLE_GREEN_PEPPERS.">Peppers, (green,) to pickle,</a><br> +<a href="#PRESERVED_PEPPERS.">Peppers, (green,) to preserve,</a><br> +<a href="#PEPPER_POT.">Pepper pot</a>,<br> +<a href="#FRIED_PERCH.">Perch, to fry,</a><br> +<a href="#TO_ROAST_PHEASANTS,_PARTRIDGES,_QUAILS,_OR_GROUSE.">Pheasants, to roast,</a><br> +<a href="#ANOTHER_WAY_TO_ROAST_PHEASANTS,_PARTRIDGES,_ETC.">Pheasants, to roast another way,</a><br> +<a href="#PIES.">Pies,</a><br> +<a href="#COMMON_PIE_CRUST.">Pie crust, (common,)</a><br> +<a href="#STANDING_PIES.">Pies, (standing,)</a><br> +<a href="#APPLE_AND_OTHER_PIES.">Pies, (apple and other,)</a><br> +<a href="#EAST_INDIA_PICKLE.">Pickle, (East India,)</a><br> +<a href="#TO_ROAST_A_PIG.">Pig, to roast,</a><br> +<a href="#PIG'S_FEET_AND_EARS_SOUSED.">Pig's feet and ears, soused,</a><br> +<a href="#PIGEON_DUMPLINGS_OR_PUDDINGS.">Pigeon or chicken dumplings,</a><br> +<a href="#PIGEON_PIE.">Pigeon pie,</a><br> +<a href="#TO_ROAST_PIGEONS.">Pigeons, to roast,</a><br> +<a href="#A_PILAU.">Pilau,</a><br> +<a href="#PINE-APPLE_ICE_CREAM.">Pine-apple ice cream,</a><br> +<a href="#TO_PREPARE_FRESH_PINE-APPLES.">Pine-apples, (fresh,) to prepare for eating,</a><br> +<a href="#TO_PRESERVE_PINE-APPLES.">Pine-apples, to preserve,</a><br> +<a href="#TO_ROAST_SNIPES,_WOODCOCKS,_OR_PLOVERS.">Plovers, to roast,</a><br> +<a href="#A_PLUM_CHARLOTTE.">Plum charlotte,</a><br> +<a href="#PLUMS_FOR_COMMON_USE.">Plums for common use,</a><br> +<a href="#TO_PRESERVE_PLUMS.">Plums, to preserve,</a><br> +<a href="#EGG_PLUMS_WHOLE.">Plums, (egg,) to preserve whole,</a><br> +<a href="#TO_PRESERVE_GREEN_GAGES.">Plums, (green gage,) to preserve,</a><br> +<a href="#A_BAKED_PLUM_PUDDING.">Plum pudding, baked,</a><br> +<a href="#A_BOILED_PLUM_PUDDING.">Plum pudding, boiled,</a><br> +<a href="#POKE.">Poke, to boil,</a><br> +<a href="#SOFT_POMATUM.">Pomatum, (soft,)</a><br> +<a href="#PORK_AND_BEANS.">Pork and beans,</a><br> +<a href="#PORK_CHEESE.">Pork cheese,</a><br> +<a href="#TO_BOIL_CORNED_PORK.">Pork, (corned,) to boil,</a><br> +<a href="#PICKLED_PORK_AND_PEASE_PUDDING.">Pork, (pickled,) to boil with peas pudding,</a><br> +<a href="#PORK_CUTLETS.">Pork cutlets,</a><br> +<a href="#TO_ROAST_A_LEG_OF_PORK.">Pork, (leg of,) to roast,</a><br> +<a href="#TO_ROAST_A_LOIN_OF_PORK.">Pork, (loin of,) to roast,</a><br> +<a href="#TO_ROAST_A_MIDDLING_OR_SPRING_PIECE_OF_PORK.">Pork, (middling piece,) to roast,</a><br> +<a href="#PORK_PIE.">Pork pie,</a><br> +<a href="#PORK_STEAKS.">Pork steaks,</a><br> +<a href="#TO_STEW_PORK.">Pork, to stew,</a><br> +<a href="#PORT_WINE_JELLY.">Port wine jelly,</a><br> +<a href="#A_POT_PIE.">Pot pie,</a><br> +<a href="#AN_APPLE_POT_PIE.">Pot pie, (apple,)</a><br> +<a href="#TO_BOIL_POTATOES.">Potatoes, to boil,</a><br> +<a href="#FRIED_POTATOES.">Potatoes, to fry,</a><br> +<a href="#ROASTED_POTATOES.">Potatoes, roasted</a><br> +<a href="#POTATO_PUDDING.">Potato pudding</a><br> +<a href="#POTATO_SNOW.">Potato snow</a><br> +<a href="#POUND_CAKE.">Pound cake</a><br> +<a href="#TO_BOIL_PRAWNS.">Prawns, to boil</a><br> +<a href="#PRUNE_PUDDING.">Prune pudding</a><br> +<a href="#PUDDING_CATCHUP.">Pudding catchup</a><br> +<a href="#PUMPKIN.">Pumpkin, to boil</a><br> +<a href="#PUMPKIN_CHIPS.">Pumpkin chips</a><br> +<a href="#PUMPKIN_PUDDING.">Pumpkin pudding</a><br> +<a href="#PUMPKIN_YEAST.">Pumpkin yeast</a><br> +<a href="#PUNCH.">Punch</a><br> +<a href="#FROZEN_PUNCH.">Punch, (frozen,)</a><br> +<a href="#MILK_PUNCH.">Punch, (milk,)</a><br> +<a href="#FINE_MILK_PUNCH.">Punch, (fine milk,)</a><br> +<a href="#REGENT'S_PUNCH.">Punch, (regent's,)</a><br> +<a href="#ROMAN_PUNCH.">Punch, (Roman,)</a><br> +<a href="#A_PYRAMID_OF_TARTS.">Pyramid of tarts,</a><br> +<a href="#PINK_SAUCE.">Pink sauce,</a><br> +<br> +<a href="#TO_ROAST_PHEASANTS,_PARTRIDGES,_QUAILS,_OR_GROUSE.">Quails, to roast</a><br> +<a href="#QUEEN_CAKE.">Queen cake</a><br> +<a href="#QUIN'S_SAUCE.">Quin's sauce for fish</a><br> +<a href="#QUINCE_CHEESE.">Quince cheese</a><br> +<a href="#QUINCE_CORDIAL.">Quince cordial</a><br> +<a href="#QUINCE_JELLY.">Quince jelly</a><br> +<a href="#QUINCE_MARMALADE.">Quince marmalade</a><br> +<a href="#TO_PRESERVE_QUINCES.">Quinces, preserved</a><br> +<a href="#TO_PRESERVE_QUINCES_WHOLE.">Quinces, to preserve whole</a><br> +<a href="#QUINCE_PUDDING.">Quince pudding</a><br> +<br> +<a href="#FRICASSEED_RABBITS.">Rabbits, fricasseed</a><br> +<a href="#TO_FRY_RABBITS,">Rabbits, to fry</a><br> +<a href="#TO_STEW_RABBITS.">Rabbits, to stew</a><br> +<a href="#RADISHES.">Radishes, to prepare for table</a><br> +<a href="#RADISH_PODS.">Radish pods, to pickle</a><br> +<a href="#A_RASPBERRY_CHARLOTTE.">Raspberry charlotte</a><br> +<a href="#RASPBERRY_CORDIAL.">Raspberry cordial</a><br> +<a href="#RASPBERRY_ICE_CREAM.">Raspberry ice-cream</a><br> +<a href="#RASPBERRY_JAM.">Raspberry jam</a><br> +<a href="#PRESERVED_RASPBERRIES.">Raspberries, to preserve</a><br> +<a href="#RASPBERRY_VINEGAR.">Raspberry vinegar</a><br> +<a href="#RASPBERRY_WINE.">Raspberry wine</a><br> +<a href="#RATAFIA.">Ratafia</a><br> +<a href="#RAW_EGG.">Raw egg</a><br> +<a href="#TO_ROAST_REED-BIRDS,_OR_ORTOLANS.">Reed birds, to roast</a><br> +<a href="#RENNET_WHEY.">Rennet whey</a><br> +<a href="#RHUBARB_TARTS.">Rhubarb tarts</a><br> +<a href="#BOILED_RICE.">Rice, to boil</a><br> +<a href="#RICE_CUSTARD.">Rice, to boil for curry Rice custard</a><br> +<a href="#RICE_CAKES.">Rice cakes</a><br> +<a href="#RICE_DUMPLINGS.">Rice dumplings</a><br> +<a href="#RICE_FLUMMERY.">Rice flummery</a><br> +<a href="#RICE_JELLY.">Rice jelly</a><br> +<a href="#A_BOILED_RICE_PUDDING.">Rice pudding, boiled</a><br> +<a href="#A_FARMER'S_RICE_PUDDING.">Rice pudding, (farmer's,)</a><br> +<a href="#GROUND_RICE_PUDDING.">Rice pudding, (ground,)</a><br> +<a href="#A_PLAIN_RICE_PUDDING.">Rice pudding, (plain,)</a><br> +<a href="#A_RICE_PLUM_PUDDING.">Rice pudding, (plum,)</a><br> +<a href="#RICE_MILK.">Rice milk</a><br> +<a href="#GROUND_RICE_MILK.">Rice milk, (ground,)</a><br> +<a href="#RING-WORMS.">Ringworms, remedy for,</a><br> +<a href="#BOILED_ROCK-FISH.">Rock-fish, to boil,</a><br> +<a href="#PICKLED_ROCK-FISH.">Rock-fish, to pickle,</a><br> +<a href="#COMMON_ROLLS.">Rolls, (common,)</a><br> +<a href="#FRENCH_ROLLS.">Rolls, (French,)</a><br> +<a href="#ROSE_BRANDY.">Rose brandy</a><br> +<a href="#RHUBARB_JAM.">Rhubarb jam</a><br> +<a href="#ROSE_CORDIAL.">Rose cordial</a><br> +<a href="#ROSE_VINEGAR.">Rose vinegar</a><br> +<a href="#RUSKS.">Rusk</a><br> +<a href="#RUSSIAN_OR_SWEDISH_TURNIPS">Russian or Swedish turnip, to boil,</a><br> +<a href="#RYE_AND_INDIAN_BREAD.">Rye and Indian bread</a><br> +<br> +<a href="#SAGO.">Sago</a><br> +<a href="#SAGO_PUDDING.">Sago pudding</a><br> +<a href="#TO_DRESS_LETTUCE_AS_SALAD.">Salad, to dress,</a><br> +<a href="#TO_BAKE_FRESH_SALMON_WHOLE">Salmon, (fresh,) to bake whole,</a><br> +<a href="#SALMON_BAKED_IN_SLICES.">Salmon, (fresh,) to bake in slices</a>,<br> +<a href="#TO_BOIL_FRESH_SALMON">Salmon, (fresh,) to boil,</a><br> +<a href="#PICKLED_SALMON.">Salmon, (pickled,)</a><br> +<a href="#SMOKED_SALMON.">Salmon, (smoked,)</a><br> +<a href="#SALMON_STEAKS">Salmon steaks</a><br> +<a href="#A_SALLY_LUNN.">Sally Lunn cake,</a><br> +<a href="#SALSIFY.">Salsify, to dress,</a><br> +<a href="#HAM_SANDWICHES">Sandwiches, (ham,)</a><br> +<a href="#SANGAREE.">Sangaree,</a><br> +<a href="#SASSAFRAS_BEER.">Sassafras beer,</a><br> +<a href="#COMMON_SAUSAGE-MEAT.">Sausage meat, (common,)</a><br> +<a href="#FINE_SAUSAGES.">Sausages, (fine,)</a><br> +<a href="#BOLOGNA_SAUSAGES.">Sausages, (Bologna,)</a><br> +<a href="#SAVOY_BISCUITS.">Savoy biscuits,</a><br> +<a href="#SCENTED_BAGS.">Scented bags,</a><br> +<a href="#SCOTCH_CAKE.">Scotch cake,</a><br> +<a href="#SCOTCH_QUEEN_CAKE.">Scotch queen-cake,</a><br> +<a href="#SCOTCH_SAUCE.">Scotch sauce for fish,</a><br> +<a href="#SEA_BASS_OR_BLACK_FISH.">Sea bass or black-fish, boiled,</a><br> +<a href="#FRIED_SEA_BASS.">Sea bass, fried,</a><br> +<a href="#SEA_CATCHUP.">Sea catchup,</a><br> +<a href="#SEA_KALE.">Sea kale, to boil,</a><br> +<a href="#SECRETS.">Secrets,</a><br> +<a href="#SEIDLITZ_POWDERS.">Seidlitz powders,</a><br> +<a href="#BAKED_SHAD.">Shad, baked,</a><br> +<a href="#TO_BROIL_A_SHAD.">Shad, to fry,</a><br> +<a href="#SHALOT_VINEGAR.">Shalot vinegar,</a><br> +<a href="#SHELLS.">Shells,</a><br> +<a href="#SHORT_CAKES._">Short cakes,</a><br> +<a href="#CHERRY_SHRUB.">Shrub, (cherry,)</a><br> +<a href="#CURRANT_SHRUB.">Shrub, (currant,)</a><br> +<a href="#FOX_GRAPE_SHRUB.">Shrub, (fox-grape,)</a><br> +<a href="#FRIED_SMELTS.">Smelts, to fry,</a><br> +<a href="#SNOWBALL_CUSTARD.">Snowball custard,</a><br> +<a href="#TO_ROAST_SNIPES,_WOODCOCKS,_OR_PLOVERS.">Snipes, to roast,</a><br> +<a href="#SODA_BISCUITS.">Soda biscuit,</a><br> +<a href="#SODA_WATER.">Soda water,</a><br> +<a href="#SPANISH_BUNS.">Spanish buns,</a><br> +<a href="#SPINACH.">Spinach, to boil,</a><br> +<a href="#SPINACH_AND_EGGS.">Spinach and eggs,</a><br> +<a href="#SPONGE_CAKE.">Sponge cake,</a><br> +<a href="#SPRUCE_BEER">Spruce beer,</a><br> +<a href="#SQUASHES_OR_CYMLINGS.">Squashes or cymlings, to boil,</a><br> +<a href="#WINTER_SQUASH,_OR_CASHAW.">Squash, (winter,) to boil,</a><br> +<a href="#A_SQUASH_PUDDING.">Squash, pudding,</a><br> +<a href="#TO_PRESERVE_STRAWBERRIES.">Strawberries, preserved,</a><br> +<a href="#STRAWBERRY_ICE_CREAM.">Strawberry ice-cream,</a><br> +<a href="#STRAWBERRY_CORDIAL.">Strawberry cordial,</a><br> +<a href="#STURGEON_CUTLETS_OR_STEAKS.">Sturgeon cutlets,</a><br> +<a href="#A_SUET_PUDDING.">Suet pudding,</a><br> +<a href="#SUGAR_BISCUIT.">Sugar biscuit,</a><br> +<a href="#CLARIFIED_SUGAR_SYRUP.">Sugar syrup, clarified,</a><br> +<a href="#SWEET_BASIL_VINEGAR.">Sweet basil vinegar,</a><br> +<a href="#SWEET_JARS.">Sweet jars,</a><br> +<a href="#COLD_SWEET_SAUCE.">Sweet sauce, (cold,)</a><br> +<a href="#SWEET_POTATOES_BOILED.">Sweet potatoes, boiled,</a><br> +<a href="#FRIED_SWEET_POTATOES.">Sweet potatoes, fried,</a><br> +<a href="#SWEET_POTATO_PUDDING.">Sweet potato pudding,</a><br> +<a href="#BROILED_SWEET-BREADS.">Sweet-breads, to broil,</a><br> +<a href="#LARDED_SWEET-BREADS.">Sweet-breads, larded,</a><br> +<a href="#TO_ROAST_SWEET-BREADS.">Sweet-breads, to roast,</a><br> +<a href="#SYLLABUB,_OR_WHIPT_CREAM.">Syllabub or whipt cream,</a><br> +<a href="#COUNTRY_SYLLABUB.">Syllabub, (country,)</a><br> +<a href="#SHREWSBURY_CAKES.">Shrewsbury cake,</a><br> +<br> +<a href="#TAMARIND_WATER.">Tamarind water,</a><br> +<a href="#TAPIOCA.">Tapioca,</a><br> +<a href="#TARRAGON_VINEGAR.">Tarragon vinegar,</a><br> +<a href="#TO_MAKE_TEA.">Tea, to make,</a><br> +<a href="#TERRAPINS.">Terrapins,</a><br> +<a href="#THIEVES'_VINEGAR.">Thieves' vinegar,</a><br> +<a href="#TOAST_AND_WATER.">Toast and water,</a><br> +<a href="#BAKED_TOMATAS">Tomatas, to bake,</a><br> +<a href="#TOMATA_CATCHUP.">Tomata catchup,</a><br> +<a href="#TO_KEEP_TOMATAS.">Tomatas, to keep,</a><br> +<a href="#TO_PICKLE_TOMATAS.">Tomatas, to pickle,</a><br> +<a href="#STEWED_TOMATAS.">Tomatas, to stew,</a><br> +<a href="#TOMATA_SOY.">Tomata soy,</a><br> +<a href="#TO_BOIL_A_SALTED_OR_PICKLED_TONGUE.">Tongue, (salted or pickled,) to boil,</a><br> +<a href="#TO_BOIL_A_SMOKED_TONGUE.">Tongue, (smoked,) to boil,</a><br> +<a href="#A_TRIFLE.">Trifle,</a><br> +<a href="#TO_BOIL_TRIPE.">Tripe, to boil,</a><br> +<a href="#TO_FRY_TRIPE.">Tripe, to fry,</a><br> +<a href="#TRIPE_AND_OYSTERS.">Tripe and oysters,</a><br> +<a href="#TO_BOIL_TROUT.">Trout, to boil,</a><br> +<a href="#TO_FRY_TROUT.">Trout, to fry,</a><br> +<a href="#TO_BOIL_A_TURKEY.">Turkey, to boil,</a><br> +<a href="#TO_ROAST_A_TURKEY.">Turkey, to roast,</a><br> +<a href="#TURKISH_SHERBET.">Turkish sherbet,</a><br> +<a href="#TURNIPS.">Turnips, to boil,</a><br> +<br> +<a href="#TO_STEW_A_BREAST_OF_VEAL.">Veal, (breast of,) to stew,</a><br> +<a href="#TO_ROAST_A_BREAST_OF_VEAL.">Veal, (breast of,) to roast,</a><br> +<a href="#VEAL_CUTLETS.">Veal cutlets,</a><br> +<a href="#TO_STEW_A_FILLET_OF_VEAL.">Veal, (fillet of,) to stew,</a><br> +<a href="#TO_ROAST_A_FILLET_OF_VEAL.">Veal, (fillet of,) to roast,</a><br> +<a href="#TO_STEW_A_FILLET_OF_VEAL.">Veal, (knuckle of,) to stew,</a><br> +<a href="#TO_ROAST_A_LOIN_OF_VEAL.">Veal, (loin of,) to roast,</a><br> +<a href="#MINCED_VEAL.">Veal, (minced,)</a><br> +<a href="#VEAL_PATTIES.">Veal patties,</a><br> +<a href="#VEAL_PIE.">Veal pie,</a><br> +<a href="#VEAL_SOUP.">Veal soup</a><br> +<a href="#RICH_VEAL_SOUP.">Veal soup, (rich,)</a><br> +<a href="#VEAL_STEAKS.">Veal steaks</a><br> +<a href="#BEEF_TEA.">Veal or chicken tea,</a><br> +<a href="#VEGETABLE_SOUP.">Vegetable soup,</a><br> +<a href="#VENISON_HAMS.">Venison hams,</a><br> +<a href="#TO_HASH_COLD_VENISON.">Venison, (cold,) to hash,</a><br> +<a href="#VENISON_PASTY.">Venison pasty,</a><br> +<a href="#TO_ROAST_A_SADDLE_OR_HAUNCH_OF_VENISON.">Venison, to roast,</a><br> +<a href="#VENISON_SOUP.">Venison soup,</a><br> +<a href="#VENISON_STEAKS.">Venison steaks,</a><br> +<a href="#VERMICELLI_SOUP.">Vermicelli soup,</a><br> +<a href="#CIDER_VINEGAR.">Vinegar (cider,)</a><br> +<a href="#SUGAR_VINEGAR.">Vinegar, (sugar,)</a><br> +<a href="#WHITE_VINEGAR.">Vinegar, (white,)</a><br> +<a href="#VIOLET_PERFUME.">Violet perfume,</a><br> +<br> +<a href="#WAFER_CAKES.">Wafer cakes,</a><br> +<a href="#WAFFLES.">Waffles,</a><br> +<a href="#WALNUT_CATCHUP.">Walnut catchup,</a><br> +<a href="#TO_PICKLE_WALNUTS_BLACK.">Walnuts, pickled black,</a><br> +<a href="#WALNUTS_PICKLED_GREEN.">Walnuts, pickled green,</a><br> +<a href="#WALNUTS_PICKLED_WHITE.">Walnuts, pickled white,</a><br> +<a href="#WARM_SLAW.">Warm slaw,</a><br> +<a href="#WARTS.">Warts, remedy for,</a><br> +<a href="#WASHINGTON_CAKE.">Washington cake,</a><br> +<a href="#PRESERVED_WATER-MELON_RIND.">Water-melon rind, to preserve,</a><br> +<a href="#WATER_SOUCHY.">Water souchy,</a><br> +<a href="#A_WELSH_RABBIT.">Welsh rabbit,</a><br> +<a href="#RICH_WHITE_SOUP.">White soup, (rich,)</a><br> +<a href="#WINE_JELLY.">Wine jelly,</a><br> +<a href="#WINE_SAUCE.">Wine sauce,</a><br> +<a href="#WINE_WHEY.">Wine whey,</a><br> +<a href="#WONDERS,_OR_CRULLERS.">Wonders or crullers,</a><br> +<a href="#TO_ROAST_SNIPES,_WOODCOCKS,_OR_PLOVERS.">Woodcocks, to roast,</a><br> +<br> +<a href="#YAM_PUDDING.">Yam pudding,</a><br> +<a href="#BAKER'S_YEAST.">Yeast, (bakers',)</a><br> +<a href="#BRAN_YEAST.">Yeast, (bran,)</a><br> +<a href="#COMMON_YEAST.">Yeast, (common,)</a><br> +<a href="#PATENT_YEAST.">Yeast, (patent,)</a><br> +<a href="#PUMPKIN_YEAST.">Yeast, (pumpkin,)</a><br> +<br> +<br> +<br> +ADDITIONAL RECEIPTS<br> +<br> +<a href="#ALMOND_BREAD.">Almond bread,</a><br> +<a href="#ALMOND_PASTE.">Almond paste,</a><br> +<a href="#BAKED_APPLE_DUMPLINGS.">Apple dumplings, (baked,)</a><br> +<a href="#APPLE_COMPOTE.">Apple compote,</a><br> +<a href="#APPLE_RICE_PUDDING.">Apple rice pudding,</a><br> +<br> +<a href="#BATTER_PUDDING.">Batter pudding</a><br> +<a href="#TO_STOP_BLOOD.">Blood, to stop,</a><br> +<br> +<a href="#A_CHARLOTTE_POLONAISE.">Charlotte Polonaise,</a><br> +<a href="#A_CHARLOTTE_RUSSE.">Charlotte Russe,</a><br> +<a href="#CHERRY_CORDIAL.">Cherry cordial,</a><br> +<a href="#PLAIN_CIDER_CAKE.">Cider cake, (plain,)</a><br> +<a href="#CREAM_CHEESE.">Cream cheese,</a><br> +<a href="#PRESERVED_CUCUMBERS.">Cucumbers, (preserved,)</a><br> +<a href="#CUSTARD_CAKES.">Custard cakes,</a><br> +<br> +<a href="#FROZEN_CUSTARD.">Frozen custard,</a><br> +<br> +<a href="#GIBLET_SOUP.">Giblet soup,</a><br> +<a href="#FRENCH_GREEN_PEA_SOUP.">Green pea soup, (French,)</a><br> +<a href="#GREEN_OINTMENT.">Green ointment,</a><br> +<a href="#GUMBO.">Gumbo,</a><br> +<a href="#GUMBO_SOUP.">Gumbo soup,</a><br> +<br> +<a href="#HAM_OMELET.">Ham omelet,</a><br> +<a href="#HOE_CAKE.">Hoe cake,</a><br> +<a href="#HONEY_GINGER_CAKE.">Honey ginger cake,</a><br> +<br> +<a href="#COMMON_ICE_CREAM.">Ice cream, (common,)</a><br> +<a href="#INDIAN_LOAF_CAKE.">Indian loaf cake,</a><br> +<br> +<a href="#LEMON_DROPS.">Lemon drops,</a><br> +<br> +<a href="#MILK_TOAST.">Milk toast,</a><br> +<br> +<a href="#PEACH_LEATHER.">Peach leather,</a><br> +<a href="#PEACH_MANGOES.">Peach mangoes,</a><br> +<a href="#TO_KEEP_PEARL-ASH.">Pearlash, to keep,</a><br> +<a href="#LEMON_DROPS.">Peppermint drop's,</a><br> +<a href="#PINK_CHAMPAGNE_JELLY.">Pink champagne jelly,</a><br> +<a href="#POTATO_YEAST.">Potato Yeast,</a><br> +<br> +<a href="#ROCK_CAKE.">Rock cake,</a><br> +<br> +<a href="#TENNESSEE_MUFFINS.">Tennessee muffins,</a><br> +<a href="#BROILED_TOMATAS.">Tomatas, (broiled,)</a><br> +<a href="#TOMATA_HONEY.">Tomata honey</a><br> +<a href="#PRESERVED_TOMATAS.">Tomatas, (preserved,)</a><br> +<br> +<br> +<br> + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of Directions for Cookery, in its Various +Branches, by Eliza Leslie + +*** END OF THE PROJECT GUTENBERG EBOOK DIRECTIONS FOR COOKERY *** + +This file should be named 8cook10h.htm or 8cook10h.zip +Corrected EDITIONS of our eBooks get a new NUMBER, 8cook11h.htm +VERSIONS based on separate sources get new LETTER, 8cook10ah.htm + +Produced by Digital & Multimedia Center, Michigan State University +Libraries; Steve Schulze, and the Online Distributed 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