PaSCERy: aye 3 i i ieestates ei is $3 ezsre cf PRESS D ate Se 4 a Si Heb £3 y ei) Bs ples oe Ga wee: re ‘$4 oat 3! i533, fegcjay ited gir prsese HE int 23 Sayre. fis is 42s eateries ri Rettaegty + tgta tesa ti ey pared tats seit is = ne FPIELM A it NNF Ny, /R Sx OS 7 i % Syicieey Mi Pd 4 i ry "he =i nd ly Aa 4 . yy & i ‘ a ? i t Lf - € SI seh, " , a ; we ; e ~ ro I . bal ‘4 . de ts ' iy ( i “ ‘ : em ‘ b, ' i . Lat 1 ‘ i PAY i 4 ed ean i ais 0 i j \ i | i $4 | r ’ ’ 1 Lenya ‘ i | eh | ‘ 1 t J 7 J ble i 3 . , é; f MRS. PUINAIS — RECEIPT BOOK, YOUNG THOUSEKEEPER’S ASSISTANT. NEW AND ENLARGED EDITION, ee t NEW YORK: BLAKEMAN & MASON, = No -2l1 MURRAY STREET. eee In the Clerk's Office of oes. District Court tr eD Re . S zie f r 4 = = - ; “ « aA ae . rT et ‘ ‘ , LA # > 4 r - ti Ste > 4 , te ie aera, a ¥ PREFACE. Tuts little book is the result of twenty years’ experience, on the part of the author, in housekeeping. The receipts which it contains were, in great part, originally written down for her own convenience; others from time to time have been , added, with the hope that they might be of service to her daughters. She has been led to suppose that they might be made useful to others also; and for this reason, with the advice and encouragement of those on whom she ought to rely, they are now published. Without comparing this book with any other works of a similar character, it is thought that it proposes the three fol- lowing characteristics : 1. It contains no receipt which the author has not herself tried and proved, experimentally, to be good. 2. It contains a sufficient number of receipts to meet all the ordinary wants of a family. 3. A third object kept constantly in view has been to pro- vide receipts which will- enable one to furnish a table hand- _somely, at the smallest expense. ~ Great attention has been given to the last point. Few per- sons are aware what a difference the mode of cooking makes in the cost of a year’s housekeeping. Without any increase of expenditure, one person, by means of good receipts: skil- fully used, and by a tasteful arrangement of the table, will {Vv '- PREFACE. make a feast out of the articles of food which would have hardly sufficed another for the most indifferent meal. ‘There are housekeepers whose table, notwithstanding great extrava- gance, is always disorderly and uninviting. They do not know how to make-use of their materials, and they never get beyond a coarse, uninviting abundance. There are others who, with the cheapest materials and with very limited means, through good taste, good judgment, and good cooking, haye always a table richly and-handsomely furnished. In this, and in other respects, the intention has been to prepare a work for practical use. One of the greatest con- veniences to a young housekeeper is a Cook Boox, on the excellence of whose directions she may rely ; while few things embarrass her more than one which is filled, not with a selec- tion, but with an indiscriminate collection, of receipts, good, bad, and indifferent, brought together hap-hazard, without any reference to their real value. This book has at least the negative merit of containing nothing inserted merely to swell the size of the volume; and it is believed that it may claim the positive merit of containing good and economical rules, sufficient to meet any wants which are likely to occur in the common round of a housekeeper’s life. PREFACE TO THE IMPROVED EDITION. “EIGHT years have elapsed since I published the first edition of. this volume of receipts. Hncour- aged by the very favorable reception it met with, and having been frequently solicited to enlarge it, I havel#added largely to the number and variety of the receipts, and have changed such as a longer experience showed to be susceptible of improve- ment. For the purpose of aiding young house- keepers, a few bills of fare have been given; also, “some suggestions with regard to furnishing the kitchen, and other domestic matters. ‘Trusting that this work may meet the approba- tion of housekeepers, I respectfully submit it to thet candid consideration. THE. AUTHOR. A* INDEX. PLAIN BREAD AND CAKE. PAGE PRIMO Gee) sec ee RGR dw ek ev ws Soe se Bread Griddle-Cakes with Wa- SS a Bread Griddle Cakes with Milk, Breakfast Cake, . . .. +.» Brown Bread,. .. +... Brown or White Bread Brewis, Buckwheat Cakes, ...... DECRG. 56 5's 5. se! BCU RO gis) Sood eae oes Corn Meal Cakes, ......- Corn Meal Cup-Cake, .... DROOL ete is ce leg 6.» DANCE ROHS, 6 3s kh Higmmel Cakes, “3. .< « «00 A Brown BeefSoup, ..... A Nice White Soup, ..... Another White Soup, .... A Roast Beef and Boiled Turkey ROUD MME -* 0 6 ena “e A Shin of Beef Soup,. .... A Soup Made Quickly,.,.. A Very SimpleSoup, .... A White Vegetable Soup,... 4 1 ow 8 Oo CO TPO OO FE O Graham Bread, . IM cafe SAS al Ses Rice Cakes, . ... Rice Waffles, .. . Rye Drop-Cakes, . Rye Cakes, . . 2. Short Biscuit, . . . Soda Biscuit, . .. Soda Cake, . ... Soda Griddle-Cakes, Sour Milk Biscuit, . Third Bread, i - 6 Weatess 7-26. i 6'Te 5 Waffles with Yeast, Water Muffins, .. Yeast, SOUPS. 23 20 21 18 22 24 18. 20 Beef Soup, <. vere Brown Stock, . .. Calf’s Head Soup, . Carrot Soup, ».. . Clear Beef Soup, . . .- Cold Beef Bone, etc., Giblet Soup» .. Green Pea Soup, . . Gumbo Scup, .. . W > A Bi e aH ro@mrm rer © © BW ws = © aI & INDEX. Vill Julienne Soup, ...... . 16! Roast Vral and Chicken Bones, 19 Lobster Soup, . . . . - - ~~ 17| Roast Venison Soup, . # « se S39 Mock Turtle Soup,% ... . . 13 | Soup-Stock, etc.,.....s. = 10 Mutton Broth, ~. . .'. . . . .21| Stock for White Soup, .>s3855 10 Ochra Soup,'...'. ...°s .°. » 25} Tomato Soup, ..>. oes) sees On Boiling. Meats, .... .. 412 Vermicelli Soup, . ss 6 « 20 Ox-tail Soup, ..« .s - +» + 22| Very Good Soups, os amen myater Soup, . 2 « . Sees 17 | White-Oyster Soup, ....-. 17 Rea Soup, . 2. « « «ie «+ 16) White Soup, 2.0 c. (esescsee Pea Soup, with Meat Stock, . 16 FISH. Baked Cod, oc. 3: jose 0-29 | Haddock, +. m5 tase eee Baked Shad; “40 sic." . - 36| Haddock, to eter in its own - Blue Fish, Baked, . . .... 34 Liquor, . ae Meer mean Blue Kish, Boiled, 34... . 35 |obster,. Carry yaeeme cee a see et Blue Fish, to Broila, .. . . 35] Lobster for Vol-au-vent, . . . 4% BO ikede CLAS. 8 coc wis user ae ee 43 | Lobster Pie, -. vee te 2 SsBoved. COdgre: o-oo. eestor is 28 | Lobster, Stewed, . ...:... 41 Boiled: Haltbut,<< cs: 0 acu 32] Mince Fish Balls, . .... . 38 Broiled Halibut, .. . . .» « 32 | Oystexs, a Dish of Cold, >. 3).. 40 Boiled Mackerel, . ....- 33 | Oysters, a Dish of Raw, > = 40 Broiled Mackerel, .. =... ... .., 33 | Oysters, Curried,..4. soap eee Botled- Salmon, «<0... /e-sy.2 ces 32 | Oysters for Vol-au-vent, a a ees Broiled'Salmon, .. >.> 0) « 3» 32] Oysters; Bred, .wee 5 ee eens Brovled pef0G, +" . SS aeee taaas Veal Cutlets, Plain, Veal, Mince, Veal Pot-Pie, V-6nisom ‘Pree S <0 etl cere os Venison, Roast, - . . - . - o © e «© © e @ @ | Venison, a Saddle of,. . ... Venison, Steak, . °. . uve < POULTRY. 86 | Chickens, Broiled, . . ee 74 | Chickens, Curried Whole, . . . eee e Birds in Jelly, Chickens. Boiled, 57 58 19 th x STaEeK ON, COUITY oe a es 6. Sapo Chickens, Fricassee of, ..... Chicken, Nice Fricassee, Celery, . Chicken Pie, Chickens for Vol-au-vent, Dueks, Roast,. .... East Indian Curry,.. . Goose, Roast). si. Was Goose, Mountain, ... Chicken, Rich White Fricassee, Bhigkens, HOASt, vg. Gen cous see Chicken or Turkey Stewed with Goose, Mongrel,’ ..\s «<6 ¢ ‘7% Goose; Wilds ge. 3s Grouse, . > re Grouse, Devilled, ... Jelly for Meats, .. .°. Mould Macaroni, ... INDEX. Partridges, to Boil, . Partridges, to Broil, . Partridges, Roast, . . Pigeons, Roast, . . «- Pigeons, Potted, . . = Pigeon -Piay sk ate Pilaff (a famous Turkish dish), 79 Plover, 00) oS \ oe Preparing and Cooking Small — Birds, stip ae ee ee Quails, . . » «2 Quail Piss et aes Snipe or Peep Pie, . . Turkey, Roast, ... Turkey; Boiled) sue) sea Turkey, to Bone and Cook, Turkey or Chicken Hash, . Woodeotk ss.) tie aaieee SALAD AND DRESSING. Chicken Salad,.. 2°... <.’ «= 87,| Lobster Salad) >a. eusscea| Dressed Lettuce,. . ... . . 89\Salad Dressing, . .. 2. GARNISHING Currant Jelly, ici6 16 os). Swe 090 Edging for Hashes, .. For Boiled Mutton, .. For Corned Beef, ... For Corned Leg of Pork, Apple Sauce, ..... e Bread Sauce for Partridges, . . Bread Sauce, Another, ..... Caper Sauce for Boiled Mutton, Celery Satee, i is 0 ie piceied & Cranberry Sauce, Drawn Butter, 89 90 90 90 } 92 92 93 91 95 93 FOR DISHES. For Veal, cooked in any way, Parsley, Lemon, Eggs, . . Potato Crust or Edging, Potato Edging for Tongus, SAUCES. 94, 95 Egg Sauce for Boiled Fish, Fish Sauce, ge Get. ph eh Lobster Sauce, ... Mushroom Sauce, . . Oyster Sauce, . . . « Parsley and Butter, . Shrimp Sauce, ... VEGETABLES. Artichokes, . . cet eee 107 | Asparagus, to Boil, . eed Beans, B 7 oPeans, Shelled, ... . . Beans, String, wheels «6 Beans, Stewed, . Beets, Cabbage, Beryetedie aw) sto e3<102:| Peas, to Boils) oS (oe ‘Cauliflower,... . .... . .102| Peas, to Dress Another Way, . 95 — RERUEetisic to se ss « 4 103) Potatoes, to Boil, “ss. w 6 “Corn, Green, to Boil, . . . . .103| Potatoes, Fried, ......- QT. Gorm Oysters; . 2... . -gc, 103 | Potatoes, Mashed, .... - eiige Plant,. .-. s .'. » ++ ~ 100} Potatoes, Fricassee, . Bony bOLDOI,» os). + . «105 |. Rice, to Boil, 2 eo: aie 6 ee ‘Hominy, Fine, to Boil, . . . .105| Rice Croquettes,. ..... ~104 muliominy, Priced, . . 2 .°.°. .105|Spinage, ws 2°. 3-6, of « 101,9102 ‘indian Dumplings, .. . . . .107|Squashes,. . .. 2 + 2 6» - 99. are Macaroni, Baked, . ... . .108| Tomatoes, Baked, . 106 Macaroni, Boiled, . . . . . .108/ Tomatoes, Fried, . : ips Mushrooms, ete ose LOL Pomatoes,; Raw, 4.5.2. + 106 — Mushrooms, Stewed,..-. .«..101 ae . : MISCELLANEOUS. ems GMOCGIAbe, 9 yee: ce. oe se 1» LLS | Soft. Spread Toast, 52.2.) aa ee Dropped Hees, . . 22s. 2 112) Tomato Catsup, <6 2°. 2 2 109 _ Fried Ham and Eggs, .. . .113| Tomato Omelet, .......112 Hard Scrabble, ... . . . .113| Tomatoes, to Keep for Winter, 108 CMGIOt Wel eiiet « «6 os-6 «6211 | ToiMake Milk Toast,.0° 20113 Omelet with Meat,..... . . .111| To Make Coffee, .. . . 6... sd Oyster Omelet,. . . . . . . .112|'To Make Shells or Cocoa, . . . 115 ‘Sandwiches, a Dressing for, . .110| To Make Tea,. ...... «115 Sandwiches, Plain,. .- . . .110! Welsh Rarebit, . ..... .110 ss, PASTRY. Me cApple Pies. tede 7’ (5. <5. 119 | Lafayette Pie, oa. 5. 2228 ed, e rs ° e ° e _ Apple Pie cr Tart, a Very Nice, 149 SAP bla, ie, geeeaticn:; ; e e Sr "Cheese Cake, Rn chat 0 eet -Oranherry BEREEE,. os leis Currant Pie or Tart, . .. G yoseberry Pies or Tarts, . Green Currant Pie, enlace tal rite Eg as 18 A, 3139. en . 123 Onions, Boiled, . ... ‘Onions, Fried, sece +64 e Plum Tarts, e ° ee eeeee Se 10S, solve 100, 101 oe 102 oe 02 Sx Oyster Plant," 3.0. 3<". Parsnips and Turnips, . Porsnips, Pried; 1. °S°.*s emon Prep io sans) oe nate, Mince Pies iia aha: ceer ae Paste; Bich Putty: noes no 4 Paste, Common, .. ..6 6 Paste, a Very Gord Connie. Paste. Puffs; i642 8s ore ae Pedsh Pie, 205°... 4 dee 122 Plum‘Pie; @. .. . 3. eee %s a Bread Pudding, Boiled, XII Rhubarb Tarts, 7 INDEX. a . «120 | Vol-au-vent, . . 2... sew w Al? Rhubarb Pie, . . ... .. .120| Washington Pie,. ..... 125 Tarts of Preserved Fruit, . . .123 PUDDINGS. . Almond Pudding, . .. . . .135/ Frozen Pudding,. « . . . 146, 147 Apple and Sago Pudding, . . .127| Ground Rice Pudding, . . . . 132 Apple Dumpling, . .. . . .126| Indian Pudding, Baked, . . . 137 Apple Fritters, . ... ... . .144| Indian Pudding, Boiled, . . .135 Apple Pudding, Baked,. . . Ape Pudding, Boiled, Apple Pudding with Plain Crust, 126 Arrowroot Pudding, .... .133 Bakewell Pudding, .... .141 Batter Puddings... 2... « 129 Batter Pudding, Baked, . . .129 ' Batter Pudding, Boiled, . .°.129 Berry Pudding, .. . . . 189,120 Birdsnest Pudding, ..... Bread Pudding, 6 fac eters cs , Bread and Butter Pudding, . . 142 . 130 ~ Bread Pudding, Fried, . . . . 147 Bunn Pudding, 129 Chancellor’s Pudding, . 132 Christmas Pudding, Very Nice, 130 Cocoanut Pudding,. . ... .134 Cold Sauces we <<. aoe =) Corn Pudding: .° 3.0. 2-148 Cottage Pudding, ..... 144 Cramperry JOU, 6 tee bs vm use Cream Pudding, .°. . 2... « Custard Padding, -<-.0 oS) 8s 136 Custard Pudding, Boiled,. . .136 Custard Pie, 56ers ee eae 13% Five's Pudding>. 6.6 Mie oy Fried Fritters, Fruit Pudding, SWEET DISHES, Almond Custard,. .... Apple Float, . Lemon Pudding, 5 2... 302 siBe Macaroni or Vermicelli Pudding, 133 Marlborough Pudding, . . . .135 Meringue Rice Pudding, . . .145 Mould Pudding, . . .... » 146 Mush,.". 5 240 (ge eee New Bedford Pudding . . : .138 Qunce Pudding, <.s. <7. 4... s480 Pancake with Fruit, . . . . . 147 Pan-dowdy, . «se ss oe saat Pineapple Pudding, .... .135 Plum Padding, i> 30 «ee ao Plum Pudding, an English, . . 131 Potato ‘Pudding, . . < . 6's d44 Pudding Sauce, . ..... « 148 Quince Pudding,. . ... «.-.143 Rice Pudding, Baked, . . 140,141 Rice.Pudding, Boiled, . . .-. 140 Sago\Pudding,, ...«. . 138 Sponge Cake Pudding, . .. .145 Squash Pudding, ..... Suet Pudding, Boiled, .... Sunderland Pudding,. .... Tapioca Pudding, Transparent Pudding, .°.-. Proy Puddings 2°: . ere som Webster Pudding, . . |. . gay das Whortleberry Pudding, . £138, 139 OR VARIETIES. . . 160| Apple Jelly, with Custard, . . 168 - « « « « - - 160} Apple Meringue, + . 15¢ INDEX. xii Arrowroot Custard, . . . . .158| Omelet Soufflé, . . . . . 156,157 Biman, se we 152 | Ornament for Sweet Dishes, . . 162 Calf’s Foot Blanc Mange, . . . 152 Russia Isinglass Blanc Mange, 152 Calf’s Foot Jelly. . -....% 149.|Seft Custards, . . « «+a. 6) ametlos Charlotte Russe,. .... 154, 155 | Sweet Omelet, . 2... . 2 0 os 157 Chocolate Custard or Cream,. . 158} Tipey Cake,. ....... 15] Waawo Custard, — 2... s-.. 159 Trifle, ..°. o oe 6 LOOMROL Romored Jelly, ok es es 151-| Velvet Cream, . 2... 5 2 0 - spe @rench Custard; 6. as. es FEO DIDS, a ch oo a ets es wie oe Gooseberry or Apple Trifle, . .161 | Whips, Colored, . . . 2... « 162 Italian Cream, ....... 153 | Whips in Glasses, . . ... 161 Jelly Made of Cooper’s- Refined Whip, a Very Fine, .... . 162 ®onglassy cn. bo aces kL | Whips, -Pmeapple, sts “«*. -. 162 Motineues, «<6 5S"? 155 (Wine Jelly, . oe a A SE Moss Blanc Mange, ..... 153 - ICE CREAM. Creams made of Cream, . . . .16%| Peach-water Flavor, . .. . .164 Creams made of Milk, . . . .163{ Raspberry Flavor, ..... .164 Directions for Freezing Ice |Roman Punch, .....- 164 - - Creams, Water Ices, etc., . . 165) Strawberry Flavor,. ... . «164 Lemon Flavor for Ices, . . . .163)| Vanilla Flavor, ..... . het =Paneapplo Piayor, .-.. 5. « 164) Water Jeesy . 5. ess te Ne eso be _ CAKE. Bunns, Nahant Bunns,. . . .175| New Year’s Cookies, .... .171 imme ONO. F 6a ce. 2 ie aw htt | ound Cake,* 3.2 60,5 o cae 166 Cocoanut Cake, .... .~ .170| Raised Dough Cake, ... . . . 169 Common Loaf Cake, . . . . .168/| Raised Doughnuts,. .°. . ...176 Reena wakes, 421. ! 6 cots oe 169 | Raised Loaf Cake, . . . . . «168 Cap Categories. os. ices AbT | bebe Cake; a ees oye te LIES Pemenwis.. 2. fe. hs a 476 | Soda Donghnuts,. —. 6 tare. LIE Ginger Snaps, .-< 2 9S <>. .«1TT4 | Soda Gingerbread,’.... . . # . 173 Mold Cake, . 5. ..% Lys. e 167 (coda J umblesies? 6 see ee LS Goyernor Strong’s Cake, . . .177)|Soft Gingerbread, ..... . 174 Hard Molasses Gingerbread, .174 Soft Molasses Gingerbread, .-. 175 Hard Sugar Gingerbread, . . .173| Soft Sugar Gingerbread, . . .173 UUM: 6 a bse 6 6. o's ve PR Sponge CiKG. 6. Seg ate as 166 Tingieewemee, tw Se ee 167 | Sugar Gingerbread, .... + 174 PES 0 Sy ara 170.) Webster Cake, .... MPs. Se 177 Macaroons, ....... . 2171 Wedding Cake, a Rich Loaf of, 167 Molasses Cake, ....-.. .176' Wedding Cake, . ..... 168 B XIV INDEX. ; PRESERVES. Apple Jelly, .... - 182\| Pineapple, . sss iam: sete - 182 - 180 . 186 - 181 . 181 . 181 - 183 Apple Marmalade,. ... Brandy Peaches,. . . ° Coddled Apples, .....-s. CramrApple,. . 3.56: * Crab Apple Jelly, . . . « » Crab Apple Marmalade, . . Currant Jelly, - Damson, or any Dark Plum, . .181 Hoo Plums, ose. ct sj} OU BGaChess <5 sess. Sues pe ee ee Beare oye htee es eeace): sel SO, ten Pineapple Jam, . 2... .. «185 Phims,. 35s 9: s0gie 6 sheen Preserved Barberries and Sirup, 183 Preserved Citron Melon, . . .184 Preserved Pears, . J. « « « edod Quinces,’ *. 5". cesta Seen Quince Jelly, S36 ex--cese ee Quince Marmalade, .... .1%8 Raspberry or Blackberry Je)i; , 182 Raspberry, Jam, “220s se. 13 wee Strawberries, s/s siete se ee LO FOR THE SICK. os Apple-water, ... . .. .--. 190 A Very Strengthening Drink, . 190 DCCL LGM, ite? opie. ea oO Calf's Foot Broth, .):cicc ie) 2: AGO Chicken Broth, . 188 Pinieken Lea, 50 6 a se hanes aloe Dinner for a Dyspeptic, . . . 187 Indian Meal Gruel, ..'% . .189 MAKING CucuMDOYS, :6°0 3) As Beare 6 LOL Mangoes, 2... oe ew 8 we AOS Milk Pogridge;. ..3 S43. eo Milk Buneh; 252 sie Metled Wine, aa. ct can Mutton Broth, 5... see) Rennet: Whey, . 6’ «i's. =% To Boil Tapioca and Sago, To Make Toast-water, Wine Whey, PICKLES. To Make Pickled Cabbage, . .192 MISCELLANEOUS. OU > 195 - 196 - 194 - 196 - 195 - 195 ey Baker’s Stock or Yeast, Baked Tomatoes, . Berry Pudding, Breslau of Beef, Cream Sponge Cake, . Dropped Eggs with Ham, . Grated Ham, Lemon Pie, . .. Mutton Chops with Tomatoes, 194. New Year’s Cookies, . - 195 New Year’s Egg Nogg, . . 196 Patties in Pastej.s..0c5 + Jc ae To Dress a Green Turtle for Soup,. . Se. 3) s) 5 ono To Make the Soup,,. 2 . . 193 . : USEFUL HINTS, ETO. Best Seasons for the Different kinds of Meat-and Fish, Bill of Fare for a Large Dinngr, 208 - 200 | Breakfast Dishes,. . . . . 210 INDEX. " XV Dinners for a Small Family in Dishes for a Hot Supper, . . 217 Summer, .. Bouts re cu LF MBeOHONEOUG,! a). eye nw STE Dinners for a Small Family in Stale Bread — Dripping from Winteryes . -. . - .- 206] Beef and Pork—Fat from Dinners for a Family of ten or Soup Stock, ete, . . . . 192 twelve inSummer,. . . . 212/ To Make Soft Soap, . . . . 199 Dinners for a Family of ten or Vegetables used in Summer with twelve in Winter,. . - . 209} Boiled and Roast Meats, . . 216 Dinners for Summer Company, 214 | Vegetables used in Winter with Dishes for a Cold Supper, . 217 Boiled and Roast Meats, . . 215 CHILDREN’S TABLE. Breaiefasts 5 co, Matte a eee ALO PNUCTS eee | oy oe oo. Waal het SLO Suggestions as to the Times of Children’s Eating, Quality of Mod, etc... ~s.. «ew 218 RECEIPTS FORe4 FARM-HOUSE. For Breakfasts, . . «ss. 224] To Make Sweet Sauce, . « « 224 OT MOPS, yi aif oss 8 ie 221 DIRECTIONS FOB A YOUNG HOUSEKEEPER,. . . . 6. « 2% : RECEIPTS. >» ‘ PLAIN BREAD AND CAKE YEAST. One handful of hops, boiled half an hour in two quarts of water; ten good potatoes, boiled half an hour, and mashed very fine. Strain the water from the hops on to the potatoes, very hot; stir in two. table-spoonfuls of salt, and one pint of flour; set it to cool. When lukewarm add one pint of good brewer’s yeast, and let it rise six hours. Strain all through a cullender or sieve; put into a stone jug stopped tight. It will keep»three weeks in winter, and one week in summer. ~ BREAD. ‘ Three quarts of flour;, half a cup of yeast; one table-spoonful of salt; warm water enough to make it into dough. Knead this until it is perfectly smooth. Be sure to get all the flour off the sides of the pan; set it in a warm place to rise at night ; in the morning knead the dough well, divide it into two loaves, put it into the pans, set it ina warm a RECEIPTS. place to rise about an hour. Bake it in a tolerably hot oven about three quarters of an hour.* A pint of Indian meal, scalded, and mixed in with the flour, is by some persons considered an improve- ment, but it will require one hour te : GRAHAM BREAD. Four quarts of unbolted wheat, a ao zood yeast, half a cup of molasses, and one table- spoonful of salt, mixed with warm water enough to make a stiff dough; let it rise six or eight hours: wet your hands in cold water to put it into the pans; — let it rise in the pans an hour, or until it rises an inch ; bake about two hours. It should be very well baked. ‘ Peek ae THIRD BREAD. ans One pint of rye meal; one pint of Indian meal: one pint of wheat flour; half a cup of yeast: mix it up with warm water into a stiff dough ; set it to rise eight hours. Bake it either in loaves ee : * All kinds of raised bread or cake rise much quicker in a kitchen 2 in the daytime, when the kitchen is warm, than at night, when the fire is out. Therefore, five or six hours in the day are equal to twelve at night. In winter. anything made with yeast should be made early in the evening, that it may get started to rise before the kitchen 2 is cold. I keep a piece of an old ironing-blanket, kept clean, to fold — ; and lay over the cotton or linen bread-cloth, to ade the bread. warm while rising. 3 i ise + If saleratus is objected to, it may be omitted ; but in mye per ence the small quantity that I use does not affect the pathent oth rise than tu make the bread more tender, pet ae PLAIN BREAD AND CAKE. 3 or biscuit. Wet the hands in cold water to put it into pans. Bake it in a hot oven forty minutes. BROWN BREAD. Two quarts of Indian meal; two quarts of rye meal; one large spoonful of salt; half a teacupful of yeast; half a cup of molasses; mix it with as warm water as the hands will bear; butter deep pans; wet the hands with cold water to put it in; set it to rise one hour. Bake it ina hot oven four _ or five hours; if baked ina brick oven, it is better to ome it in the oven all pight. ANOTHER BROWN BREAD. Two quarts of milk; one cup of molasses; one large spoonful of soda; one teaspoonful of salt ; Indian and rye meal in equal parts enough to make dough not very stiff; bake in iron pans; set in the ‘oven over night. SODA BISCUIT. - Two quarts of flour; four teaspoonfuls of cream tartar, two of soda, one of salt,—mixed into the flour when dry ; then mixit with cold milk to dough ; bake them in a quick oven about fifteen minutes. SHORT BISCUIT. One q’ art of flour; a quarter of a pound of but ter; a little boiling water to melt the butter; add iil enough to make a stiff dough; cut intg small a and bake them quick. 4 ; _ RECEIPTS. BISCUIT. Two quarts of flour ; about two ounces of butter; _ half a pint of boiling water; one teaspoonful of salt; a pint of cold milk; half a cup of yeast, mix this well together with the hands, and set it to rise over night; in the morning dissolve a teaspoonful of saleratus in a little water, and mix it well into the dough; roll it, ona bread-board, about an inch thick; cut it into small biscuits, and bake them twenty minutes. , av DINNER ROLLS. eer The dough made as above. Cut your dons with — a small biscuit-cutter, that your rolls may be all of one size; knead them with your fingers, turning the outer edges into the middle, rolling up the ends small; put them close together in the pan, that they may not spread too large. Bake about ear. minutes. : SOUR MILK. BISCUIT. One quart of flour; a pint. of sour milk; one tea- spoonful of saleratus, mixed into the milk until it froths; stir it into the flour cold; mix it quick, and: : bake ae in a quick oven. ) leg CORN BREAD. One quart of milk; two eggs; one piece of but- ter the size of an egg; half'a*teacup of white sugar ; a little salt; two teaspoonfuls of cream tartar; one teaspoonful of soda; half Indian meal, half * PLAIN BREAD AND CAKE. 5 flour enough to make a thick batter. Fill your pans about half full, and bake it twenty minutes. CORN MEAL CAKES. One quart of sour milk; one table-spoonful of saleratus, stirred in until it froths; four eggs; one _ table-spoonful of salt; as much meal as will make a stiff batter; butter the pans; turn in the batter half an inch thick ; bake it half an hour. CORN CAKE. _ Take two cups of Indian meal; one cup of flour; two table-spoonfuls of molasses; one teaspoonful of soda; milk and water enough to make a batter that _ will turn into a baking-pan; and bake half an hour. _ The above mixture, fried on a»griddle as buck wheat cakes are, is very nice. CORN MEAL CAKES. One quart of milk; a quarter of a pound of but- ter; four eggs; one teaspoonful of salt; (half a cup © of sugar, if to the taste ;) fine Indian meal, to make a stiff batter; bake it in tin pans half an hour. CORN MEAL CUP-CAKE. One quart of Indian meal; one quart of sweet milk; one small cup of white sugar; two eggs; two teaspoopfuls of cream tartar, mixed into the dry — meal; one teaspoonful of soda; one of salt: bait a pint of flour. Baked in cups. i Bes . 6 RECEIPTS. MUFFINS. One quart of warm milk; a piece of butter about the size of an egg; four eggs; a table-spoonful of salt; one cup of yeast; flour enough to make a stiff batter; beat it up with a large spoon; put it to rise six hours; fillthe rings half full; bake them about twenty minutes. : = WATER MUFFINS. To a quart of flour put in half: ateacup of your one table-spoonful of salt; warm Water enough tc make a thick batter; beat uapaoitee with a spoon ; set it to rise eight ours: butter the muffin-rings; prepare the griddle as for buckwheat cakes, Set the rings on to the griddle, filling them half full of the — batter; bake them about five minutes; then tur. them with the rings, or bake- them in the oven about fifteen or twenty minutes. BUCKWHEAT CAKES. One quart of buckwheat flour; half a cup of yeast; — »a table-spoonful of salt; warm water enough to — make a batter not very thick; beat it well witha large spoon, and set it to rise about eight hours; ~ heat the griddle, and rub it hard with a coarse cloth; have a piece of pork ‘about four inehes square on a fork; rub the griddle with it; iin turn the batter on in a cakes while hot. . _ PLAIN BREAD AND CAKE. 7. RYE CAKES. : a. Two. cups of rye flour; one cup of warm milk, one teaspoonful of saleratus; half a fesse cata! of salt; four eggs; beat it lightly fll the cups one third fall, and bake one hour.* & ee I RYE DROP-CAKES. One cee ‘of milk ; two eggs; a piece of butter 4 the size of an egg; halt a teacupful of white sugar; se two teaspoonfuls- of cream tartar; one of soda; a 2 “spoonful of salt, and rye meal enough to ake ay ag stiff batter; butter some small brown pans; fill _ them half full, and bake half an hour. ies FLANNEL CAKES. To two ounces of butter adda pint of hot milk to melt it; a pint of cold milk; five eggs; flour enough to make a stiff batter; one teaspoonful of salt ; two table-spoonfuls of yeast; set it to rise in a warm place about three hours; butter the grid- dle, and pour on the batter i in small cakes. ; RICH CAKES. Boil a cup of rice very soft; mash it fine; adda pint of milk and three eggs; stir ina little flour ; ey ‘Small brown pans, the size of muffin-rings, are very nice to bake this cake | ; and for Sunderland puddings, small brown pans, nearly as deep as acup. They are very cheap, and make the cakes a hetter rhape ee common teacups. ‘ 8 RECEIPTS. butter the griddle, and turn on the batter in small cakes. Served with a little nutmeg and fine sugar. WAFFLES. Four eggs to a quart of milk; a quarter of a pound of butter; a little salt; flour to make a bat- ter not very thick; heat and butter the irons well; fill them, and bake them very quickly. If for tea, grate on a little nutmeg and ea ge if Bye break- fast, only butter them. WAFFLES WITH YEAST. One quart of warm milk; an ounce of butter; three eggs; one gill of good yeast; one table- spoonful of salt, and flour enough to make a stiff batter; set it to rise six hours, or over night; but- ter the irons well, bake quickly, and serve hot. RICE WAFFLES. A cup of rice boiled very soft, and mashed very fine; add a little flour, and make the same as above BREAD GRIDDLE-CAKES WITH WATER. Soak pieces of stale bread in cold water until quite soft; turn them into a sieve, and drain out all the water; then rub the bread through a cullender. To about a quart of this add three eggs, a little — sa.t, and as much milk as will make a thick batter; bake them on a griddle, and serve very hot. * PLAIN BREAD AND CAKE. 9 BREAD GRIDDLE CAKES WITH MILK. Soak pieces of stale bread in milk until they are “soft; strain them through a coarse sieve or cullen- der; season it with a little salt, sugar, and spice; put four eggs to a pint of milk, and as much bread as will make a thick batter; bake them on a griddle the same as buckwheat. SODA CAKE. Two cups of sugar, and one cup of butter; beat to a cream; five eggs, dropped in; the grated peel and juice of a lemon; four cups of flour; two tea- spoonfuls of cream tartar, and one of soda; beat this well; bake it in drop-pans. SODA GRIDDLE-CAKES. One pint of milk; two teaspoonfuls of cream tartar; one of soda; flour enough to make a batter, not very thick; butter the griddle; fry quickly. If for tea, spread over them a little butter, nutmeg, and sugar; for breakfast, send to the table plain. CRUMPETS. Two pounds of flour; one gill of yeast; milk and water enough to make a stiff batter; set it to rise five or six hours; bake it in muffin-rings, on a griddle. . BREAKFAST CAKE. One quart of flour; ‘one pint of milk; three eggs; one small cup of white sugar; two teaspoon: 10 RECEIPTS. fuls of cream tartar, put into the flour dry; one teaspoonful of soda; one of salt; a piece of butter the size of an egg; baked in cups. BROWN OR WHITE BREAD BREWIS. ““~——- Break up the hard crusts of bread; put them into an iron saucepan; put in a table-spoonful of salt, a piece of butter as large as an egg, some milk; sim- mer it slowly until it is tender. SO UPS, SOUP-STOCK, ETC, Salt should be rubbed on to meat for making soups, and the meat be put into cold water, as — the salt and heating the meat gradually extract its juices. Great care should be taken to skim all kinds — of soup, particularly those made from fresh meats; the scum rises very thick just before the soup be- gins to boil; then is the proper time to skim it. STOCK FOR WHITE SOUP. Put two knuckles or shins of veal, two onions, and two table-spoonfuls of salt, into eight quarts of water; boil this six hours; strain it into a stone Jar ; keep it in a cool place; when it is cold, take off the — fat. The stock of white soups should be seasoned with white pepper, salt, a little mace, onions, celery | SOUPS. — and other Ee tcles, not eet as it is desirable to preserve the soup as white as eta When lemon or wine is to be added, it should be put into the tu- reen, and hot soup turned on to it; for, if put into the soup and boiled, a great part of the flavor is lost. BROWN STOCK. - Take two shins of beef, one of veal, one dozen cloves, one dozen pepper-corns, two table-spoonfuls of salt, and eight quarts of water; boil this eight hours; strain it into a stone ee hel cold, remove | the fat. This is a very nice stock for brown soups, or to use instead of water in making gravy for any kind of dark meats, such as beef, mutton, venison, or any kind of wild fowl. All kinds of brown soup are better to have a piece of butter, a little flour, and onion, browned in the soup-pot, before the water or stock is put in. Cloves, allspice, India soy, walnut _catsup, in fact any kind of dark flavoring or spice, may be used in dressing meats and soups brown. If you wish*brown or white soup particularly _ clear, after taking off the fat, put it to boil; be _ up two eggs with the shells; stir them into the soup; let it boil half an hour; take it from the fire; add a pint of cold water; let it stand half an hour; then strain it. This will give you avery clear soup. _ Then add vermicelli or macaroni; boil it about | twenty minutes. The meat that has been boiled for soup makes a 12 RECEIPTS. very nice mince, when well seasoned, and warmed with a little of the fat taken from the stock. There should not be any vegetable put into soup- stock to keep, as it will cause the soup to turn sour. Onions, carrots, and celery, are good vegetables for all kinds of soup; tomatoes have become a favor- its vegetable; the flavor is a great improvement to almost all kinds of meat and fish; therefore, if liked, this vegetable can be added to any kind of dish, — either as a vegetable or as flavoring. If soup is to be strained, merely cut the tomatoes up, and put them in with other vegetables; if not,-boil them a little, and strain them, before putting them into the soup. = ON BOILING MEATS. ) All kinds of fresh meats, intended for the table, should be put into boiling’ water, thereby retaining the juices. If you wish to give a salt flavor to them, boil a piece of salt pork in the water before putting the meat in. A nice piece of boiled salt pork is a great.addition to all kinds of boiled meats. Corned, salt, or smoked meats should be put into cold water to cook. Great care should be taken to skim the scum off well just before the water boils; ‘for if the thick scum boils into the water, it is im- possible to take it all off, and it will adhere to the ~ meats. f Some persons, in boiling a leg of mutton for din- “ner, add rice and vegetables to make a soup. In doing this, both,are spoiled; the mutton is too "SOURS. — 13: ‘faneh at a ss the flavor of the vegetables, and the soup is too fat. My plan is to boil a leg of mutton, weighing ten pounds, about an hour anda half. [To dress it for dinner, see Boiled Mutton.] Set away the water the mutton is boiled in until next day; then take off all the fat; put the liquor into the soup-pot with the bones of the mutton, a cup of rice, carrots, turnips, and onions, and pieces of the mutton; boil it two hours. This makes a nice mutton broth. If more of the mutton is left than is required to make soup, you can have a nice mince, or a mutton ple. ’ _ Any kind of boiled meat is much better served in the same manner, and the water and bones used - for soup the next day. _ If your soup is not very rich with the meat, add ' a dozen tomatoes; they give a flavor and richness to soup. . MOCK TURTLE SOUP. The calf’s head should be soaked in cold water, and washed very clean. To a large head, take six quarts of water; boil it four hours; [The head may be _ dressed for dinner by directions on page 38 ;] strain the liquor into a stone jar, and set it away to cool over night, or until the fat cools; then skim off the fat; take two quarts of the liquor, one dozen cloves, one dozen pepper-corns, salt, two onions, two car- rots, and two turnips cut fine; boil this two hours eut into small pieces what you have left of the head, or as much as is required, put it into a soup- eee 2 14 ' RECEIPTS. pot, with the rest of the stock, and boil it one hours; strain the liquor in which the vegetables were boiled into this, and let it boil an hour and a half; then — add three spoonfuls of browned flour, braided into half a pound of butter, and a pint of red wme; give it one boil. Have ready some forcemeat balls, made of some of the head and brains, chopped fine and seasoned with pepper, salt, cloves, and sweet herbs, mixed very hard with two eggs, and. fried in hot butter; also six eggs boiled hard, and two lem- ons sliced; -put the forcemeat balls, lemon, the yolk of the eggs, and three table-spoonfuls of soy, into the bottom of the tureen; then turn the soup on this, and send it to the table very hot. All this will make about five quarts of soup. WW asake CALF’S HEAD SOUP, BROWN. Strain the liquor the head was boiled in, and set _ it away until next day; take off all the fat; fry an onion in a little butter (in the soup-pot); dredge in a little flour; stir until brown; cut up two carrots, two onions, two turnips, and whatever is left of the head, in inch pieces; put them in with the stock, a dozen cloves, pepper and salt; boil it about two- hours; braid up a little flour and butter; stir it into the soup, and boil about ten minutes; add half a tumbler of red wine; serve hot. pe CALF’S HEAD SOUP, WHITE. Take the fat from the stock; put it into the soup: * ee SOUPS. 15 pot, with one onion, two turnips, a stalk of celery, a little mace, white pepper, salt, and one carrot; let it boil one hour; cut up the flesh and fat of the head in small pieces; put it in, and boil one hour; add a pint of good cream; if not thick, add a little flour; boil it up once; serve hot. 50> a GUMBO SOUP. Take a shin of veal and an old fowl; put them into a soup-pot with two carrots and two turnips sliced, an onion whole, and six quarts of water; _ boil it five hours; take out the chicken, and cut it ‘into small pieces; cut two onions up in slices; fry _ them brown in butter; then take out the onion, and put in the pieces of chicken, and fry them ‘brown; put the onions into a saucepan; shake a little flour into the hot butter, stirring it all the time; care should be taken that this does not oil or burn. When this is done, put it in with the chicken; strain the soup into it, and boil it half an hour. Take three quarts of oysters, wash them - out of the liquor, strain the liquor into the soup, ' put the oysters in, and let it boil up once; mix three table-spoonfuls of gumbo in half a pint of cold water; stir this in the sotip while the soup is boiling, but do not let it boil after the gumbo is put in. — , Send to the table with the soup a dish of boiled rice, to eat with it; a spoonful of it should be served with each plate of the soup. 16 RECEIPTS. JULIENNE SOUP. Put a piece of butter the size of an egg into the soup-kettle; stir until melted; cut three young onions small; fry them a nice brown; add three quarts of good clear beef stock, a little mace, pep- per and salt; let it boil one hour; add three young carrots and three turnips cut small, a stalk of celery cut fine, a pint of string beans, a pint of green peas; let this boil two hours; if not a bright, clear color, add a spoonful of soy. ‘This is a nice summer soup. 3 . 2 PEA SOUP. Put one quart of split peas to soak over night in soft water ; the next morning wash them out, and put them into a soup-pot with two carrots, two onions, a stalk of celery, and four quarts of water; let this boil four or.five hours; have boiling water at hand to add, as the water boils away much faster in pea soup than any other kind; strain the soup through a very coarse sieve; have a piece of salt pork boiled in another pot one hour; then take it out and skin it; put the soup and the pork back into r the pot, and boil it gently one hour, frequently stir- ring it with a largeyspoon. Great care should be ~ taken that it does not scorch. PEA SOUP, WITH MEAT STOCK. Put about a pint of split peas to soak over night; wash them from the water, and put them to boil ip ene ees, SOUPS. jy Tas quarts of good soup niga? with an onion, a ~ turnip, two carrots,:a stalk of celery, pepper, ay, and one ounce of cloves; stir it frequently, that it may not burn (as pea soup is very apt to adhere to the kettle and burn); strain this through a fine 3 soup-strainer ; served with toasted bread, cut small, and sent to table in a separate dish. | es fae OYSTER SOUP. Take a shin of veal; put it into a pot with three : quarts of water, two eee and two onions cut up, _ pepper and salt; boil it three hours; then strain it all through a sieve; add three quarters of a pound - of butter braided in three table-spoonfuls of flour; stir it in, and give it one boil; have ready, washed out of the liquor, one gallon of oysters; strain the liquor into the soup; let it boil up; then put in the ~ oysters, and a tumbler and a half of white wine; _ give it one boil, and send it to the table very hot. WHITE OYSTER SOUP Is made the same as the above, with the excep- _ tion of the wine; instead of which, put a pint and a half of cream, and stir all the time until it is ; dished. > LOBSTER SOUP. Take a shin of veal, two carrots, two onions, pep- per, salt, mace, and fade quarts of water; boil it three or four pane Break up a large lobster, take the meat out of the shell, break the shell up, and Ox 18 RECEIPTS. put it into a saucepan, with water enough to cover #® it. Let this simmer while the soup is boiling; then strain all this, and put it back into the soup-pot; © cut the lobster very fine, and put it into the soup, and boil it two hours. If you have the row of cora! of the lobster, grate it, and put it into the soup; it adds very much to the appearancé of the soup. Adda quarter of a pound of butter, braided — into two spoonfuls of flour, a cup of white wine, and a spoonful of vinegar, or the juice of a lemon. VERY GOOD SOUPS May be made with very little expense. In the™ winter you can keep cold meat and poultry bones” several days, until you have enough to make a very nice stock; or the water that mutton, chicken, — or turkey, is boiled in. Let it stand in an earthen jar, and it will keep in cold weather two or three — days. A VERY SIMPLE SOUP. Skim off the fat from mutton or chicken stock, put it into a soup-pot, with two or three carrots, — turnips, and onions, a, cup of. rice, the bones and bits of cold meat, pepper, salt, and a few tomatoes, _ if you have them. Boil it four hours; then take out the bones, and send it to the table. A ROAST BEEF AND BOILED TURKEY SOUP. Take the liquor that the turkey is boiled in, and the bones of the turkey and beef; put them into a SOUPS. . 19 “soup-pot with two or three carrots, turnips, and onions, half a dozen cloves, pepper, salt, and toma- toes, if you have any; boil it four hours, then strain all out; put the soup back into the pot; mix two _table-spoonfuls of flour in a little cold water; stir it into the soup; give it one boil; cut some toasted ‘bread dice form, lay it in the bottom of the tureen, pour the soup on to it, and color it with a little soy. ROAST VEAL AND CHICKEN BONES Make @ very nice soup, boiled with vegetables sas the above; but add a handful of maccaroni, break it up fine, and boil the soup half an hour ae it ig put in. Color the soup with a little soy or _ catsup. ROAST VENISON SOUP. Break up the bone; put it into the soup- -pot with about four quarts of water, carrots, onions, pepper, salt, and cloves; boil it three hours, then strain it. Take half a pound of butter, braided in three spoon- fuls of flour, and stir into the soup; let it boil up once; then add half a pint of red wine; cut some “pieces of toasted bread in dice form, and lay in the bottom of the tureen; turn the soup on to it. WHITE SOUP. Take as much of the stock as you think you want; put itinto a saucepan, with one or two car- rots and turnips, one onion, a little rice cr vermi- 20 RECEIPTS. celli, and about one fourth as much water as you have stock; a very little mace, pepper, and salt, is required. Boil this one hour. Take out the veg- etables, and serve it with the rice or vermicelli only. A NICE WHITE SOUP. es Break up a shin of veal; let it soak in cold water about two hours; then put it to boil in four quarts of water, with an onion, a little mace, pepper and salt; let it boil about five hours. Strain it through a sieve, and set it away to cool until the next day. Then Pike off all the fat} wiping it with a cloth, to be sure; put it to boil. When quite hot, if not wel eened: add whatever may be renee mix two spoonfuls of ground rice with water; stir it in till it boils, then add a pint of good, sweet cream, and give it one boil. ‘ _A WHITE VEGETABLE SOUP. Take a third as much water as you want soup; two carrots, two turnips, and two onions, cutting them in dice form; a very little celery, a table-spoonful of salt, and a little mace. Put this all into a sauce- pan, boil it one hour, add the two thirds of stock. Boil this all together three quarters of an hour. If it is not seasoned to your taste, add whatever is required. VERMICELLI SOUP. Put a shin of veal, one onion, two carrots, two turnips, and a little salt, into four quarts of water. ~ SOUPS. ya Bs Boil. this. three hours; add two cups of vermicelli, ‘and boil it an hour ais a half longer. Before serv ‘ing, take out the bone and vegetables. - ANOTHER WHITE SOUP. ates soup as above. Beat up two or three eggs ~ ‘and. put them into the tureen; then strain the soup through a sieve on to the eggs, stirring them all ‘the time. Send it to the table immediately, as the eggs will settle if allowed to stand. og A TOMATO SOUP. ~ Boil a shin of veal three hours, or take some ‘soup stock. Cut up two onions, two carrots, and two turnips, and put with it; also pepper, salt, and one dozen tomatoes. Boil this two hours, and strain it through a sieve. Toast some pieces of bread a light brown, cut them in dice form, and put them into the tureen. The soup should be turned on to the toast just before it is taken to the table, as soaking long spoils it. “. MUTTON BROTH. ee - Boil a shoulder of mutton in four quarts of water two hours. Add one onion, two turnips, two carrots, cut fine, one table-spoonful of salt, and one cup of rice. Boil this an hour and a half; = Cut a little parsley, and put it in five minutes before dish- ing. Dish the mutton with drawn butter and capers. Garnish the dish with carrots and turnips. + TG F ati, 22 RECEIPTS. A SHIN OF BEEF SOUP. It is better to have the beef boiled the day before | the soup is wanted; if that is not convenient, have the shin cracked up well; put it to boil in five or six quarts of water; boil it five or six hours; skim it very often. Cut up very fine half of a white eab- bage, chop two turnips, three carrots, and three onions; put them into the soup, with pepper and salt, and boil it two hours; half an hour before serving, take out the bone and gristle. If you have some raised dough, make up a dozen little balls the size of a nutmeg, and drop them into the pour and boil it half an hour. OX-TAIL SOUP May be made as the above. Straining the veg- etables out, put the soup back into the pot; mix a pint of thickening of flour and water, seasoned with — pepper, salt, and a little clove; stir this all into the soup, and let it boil half an hour. The ox-tails aro — dressed the same, and put in instead of the shins. e ANOTHER OX-TAIL SOUP.*~ Put three ox-tails into three quarts of water, with halfa-dozen cloves, a little salt and pepper; boil three hours; strain the soup into an earthen pot; let it stand until the next day, then take off all the fat. Cut two onions in small pieces, fry them in butter; cut the tails the same; put them in with the onions, and fry a nice brown; cut up two carrots SOUPS. 22 4 two turnips, and half a head of white cabbage. put them Into the soup with the onions and tails; boil two hours. 1 GIBLET SOUP. * _. Take a scrag of veal, one dozen giblets, a little mace, pepper,.salt, two onions, two carrots; put ‘them into a pot with three quarts of water, and boil it three hours; strain the soup; cut up the giz- zard and braid up the liver; put them into the soup; _ mix two spoonfuls of flour witha quarter of a pound of butter. Stir this into the soup with a cup of red : Brine; and let it boil up once. COLD BEEF : BONE, PIECES OF STEAK, ETC. Put them into a pot, with three or four quarts of water, two or three carrots, turnips, and onions, a _ few cloves, pepper, salt, and half a dozen tomatoes, if you have them; boil it gently three or four hours; then strain it all out; put the soup back into the pot; mix a table-spoonful of flour with water, stir it into the soup, and let it boil ten minutes. Cut some pieces of toast fine, and put in. A BROWN BEEF SOUP. Cut what is called a vein of a round of beef ina square, handsome form, weighing about six pounds; put it into a pot with Bae or five quarts of water, a dozen cloves, pepper and salt, and boil it dlfves hours. Out in dice form some carrots and turnips; chop up two onions and a head of celery; toast 24 REUEIPTS. brown two slices of bread; put them all into the soup, and boil it two hours. Then take out the meat, if it is not quite brown enough, and add a little soy. This piece of meat makes a very nice dish nex} day. Cut up two carrots, one turnip, and two onions, in dice form; put the meat and vegetables into a saucepan, and add pepper, salt, a little clove, and just water enough to cover the meat; stew it gently two or three hours; take out the meat; mix a little flour in water, and two spoonfuls of mixed — mustard. Stir these into the gravy, give it one boil, and turn the gravy and vegetables over the meat. A SOUP MADE QUICKLY. Take two quarts of soup stock, put it to boil with an onion, two carrots, and one turnip chopped fine, ~ and season it with pepper and salt. If it is made of brown stock, add half a teaspoonful of cloves, and boil it half an hour, then add a cup of red wine; but if it is made of white stock, put in half a teaspoonful of ground mace and a cup of white wine. BEEF SOUP. Take a head of celery, one quarter of a white cab- bage, shaved very fine, three carrots, two turnips, — and two onions, cut very fine; put this all intoa ~ soup-pot, with two quarts of cold water, and boil it two hours; then add two quarts of the beef stack boil this one hour; then take three spoonfuls of - SOUPS. 25 . ‘But, mixed smith half a pint of water and a little ~ salt and pepper ; stir this into the soup half an hour before serving it; put two table-spoonfuls of India soy into the Fon: turn the soup on to it, stir it up, and serve it very hot. Pee '-* GLEAR BEEF SOUP. ~ Make it as the above; put some pieces of bread, toasted brown and cut into dice form, into the bot- tom of the tureen, and strain the soup on it through a sieve. ‘ . CARROT SOUP. Put a piece of butter into the soup-kettle; stir until melted; dredge in some flour; put in two onions, cut very fine; fry them a nice brown. To this add three quarts of good soup stock, white or brown, two turnips, and a head of celery, cut fine, _ four good carrots, grated; boil two hours. * OCHRA SOUP. Take half a dozen ochra pods, cut them small, half a dozen young onions, half a dozen young carrots, - three or four turnips, a stalk of celery, a bunch of thyme, plenty of salt and pepper, and three quarts of good, white soup stock; boil two hours. Served with a dish of boiled rice, to eat with it, or toasted bread. 5 GREEN PEA SOUP. Put a shin of veal to boil in four quarts of water, with two onions, two carrots, pepper and salt; let it 26 ‘RECEIPTS. boil four hours; then add two quarts of green peas, not very young; let it boil an hour and a half. Strain the soup through a sieve or soup-strainer ; add quarter of a pound of butter; stirit up; boilit - fifteen minutes. FISH. A VERY NICE CHOWDER. Take a cod and haddock.; skin them, and take out the bones. Put the heads and bones on to boil in about three quarts of cold water and a little salt. Cut the fish in small pieces, about four or six inches square; washand wipe them dry; flour them alittle. Cut about a quarter of a pound of salt pork in thin slices; fry them a nice brown; cut up two- onions and fry them in the fat of the pork, but be careful not to burn or have them too brown; take out the onions and pork. ae Have ready six potatoes, cut in thin slices. Put a layer of fish into a pot (having the pork at the bottom), with a little fried onion, potatoes, pepper and salt; dredge in a little flour; another layer of fish, ‘een the onions, potatoes, pepper, salt, and flour; and so on until all is in. Then strain the water that the heads and bones have been boiling in, through a cullender, on to the fish; if not enough FISH 27 - ‘ to cover the fish, add hot water. Split six crack. ers, dip them in cold water quickly, and put them over the top; set it on the fire; let it boil thirty - minutes. - Then add a quarter of a pound of butter and two “spoonfuls of flour, braided together, and a glass of white wine, if you like; let it boil a few minutes; just before dishing, add a quart of cream or milk; give it one boil, and it is ready for the table. Pye CHOWDER. Take a cod weighing about six pounds, and a haddock weighing four pounds; cut them in pieces about six inches square, wash them clean, and wipe them dry, and dredge them with a little flour; cut into slices about a quarter of a pound of salt pork and two onions ;*fry the pork a nice brown in a pot large enough to make the soup in; then take out the pork and fry the onions, and be careful not to burn them; when these are done, put into _ the hot fat a layer of fish; then put in a little of the onion, a few bits of pork, a little pepper and “salt; dredge in_some flour, and,.if you like the flavor, put in a little tomato, then another layer of fish, and then the seasoning, and continue this until the fish and seasoning are all in the pot; split eight hardferackers, dip them into cold water, and lay them over the fish; put in hot water enough to cover the fish, and after it begins to boil, let it boil thirty ‘minutes. Some like half milk and half water; if re : > Mery % boil. Lay it into cold water, with a handfu. and let it remain one hour; Then ‘Scrape and ie clean, rub a little salt and cayenne | pepp of body, flour a cloth, pin the fish up tight, an a bunch of ae a little mutmeg: salt and p ie put this on the fire, stirring till*it forms a sauce; stir in a quarter of a pound of butt strain the sauce through a sieve; puta little C a dish ; then lay the fish on to the dish, and turn the sauce over it; beat to a froth the whites of eggs, and spread over the whole ; set in the: ¢ 3 and bake half an hour. Be careful to bake it onl a very light color. This is a very handso for company ; it is very nice witht _ th not s so handsome. es pic BOILED COD, The head and shoulders is considered th eas FISH. 29 into boiling water; after it begins to boil, let it boil _ thirty minutes, or ue to the size ae the fish; serve it with awk butter or oyster sauce. BAKED COD. _ A fish weighing six or eight pounds is a good size to bake; it should be cooked whole to look well. Make a dressing of bread-crums, pepper, salt, pars- ley, and onion, and a little salt pork chopped fine; mix this up with one egg, fill the body, sew it up, lay it into a large pan; lay across it some strips of salt pork to flavor it; put one pint of water anda little salt into the pan; bake it.an hour and a half; baste it often with butter and flour; dish the fish; shake into the gravy a little flour, a little butter, ‘and two spoonfuls of tomato or walnut catsup; give ‘it one boil, and turn it over the fish. BROILED SCROD. Take a small cod, or the tail of a large one; sprin- kle a little salt over it, and let it remain over night; in the morning wash off the ‘salt, and wipe it dry ; set the outside to the fire first, and let it broil gently half an hour; when it is dished, rub it with a little butter and a very little pepper; send it to the table very hot. : a HADDOCK. Cut into square pieces a haddock; lay them inti a@ saucepan, with a little salt, red pepper, a hi ‘ttle | ‘ 3% 30 RECEIPTS. . mace, and some small pieces of butter; dredge ina little flour or cracker-crums, and then put in an- other layer of fish and seasoning; cover this tight, and let it simmer gently one hour; dish it very carefully, and turn the gravy over the fish. TO STEW HADDOCK IN ITS OWN LIQUOR. Take a haddock, split it open, and take the bone wholly out; then cut the fish into square. pieces about the length of your finger; take some pounded © mace and cayenne mixed, and put it upon the pieces — of fish with your fingers in spots not quite an inch ~ apart upon the inside; then butter the sides and _ bottom of a large stewpan, put the fish in skin side down, close together, but not one upon another. ~ ‘The pan must be cold when the fish is put in; let it stew slowly about an hour and a quarter; just before it is quite done, mix some butter and flour well together, add a glass of white wine, and, when well mixed, turn it into the pan, and let it boil about ten minutes; when ready for serying, take the fish out carefully in a deep dish, the spiced side up, and pour the gravy over it. FRIED COD AND HADDOCK. Cut the fish in pieces about the size to _— at table; wash and wipe them dry; roll them in Indian eal. Fry some pieces of salt pork; take out the pork, and put into the frymg-pan some lard; when FISH. 31 it is quite hot, put in the fish, and fry it u light brown; dish it with the fried pork; serve with _ drawn butter in a sauce tureen. | i ‘FRIED SMELTS. Split them just far enough to clean them; lay them in salt and water, and let them remain an hour; then wash them clean, and wipe them dry; have ready two eggs beat up in a plate, and some eracker-crums in another plate; put about two pounds of lard into the frying-pan, set it on the fire until it is very hot, dip the smelts into the egg, roll them in the crums, and put them into the boiling fat; fry them a light brown; serve them hot, with drawn butter. FRIED PERCH. ~ Clean “all off but the heads; prepare them the “same as smelts. They require a longer time to fry than smelts, being larger and thicker. Fresh cod’s tongues, fried in the same way, are very nice. FRIED SALMON. Cut the salmon into slices half an inch thick, shake some flour over them, and fry them in butter, or in sweet oil, or with egg and crums, as smelts. FRIED HALIBUT Ts fried the same way as salmon. 32 RECEIPTS. BOILED SALMON. “Salmon should be well cleansed, but not soaked — in water; rub a little salt into the body ; flour re | cloth, Ain pin it up, and put it into boiling water. For a piece weighirig six pounds, after it begins to — boil, let it boil about half an hour. Serve it with drawn butter and eggs, or lemon fish sauce, or pees ster sauce. BROILED SALMON. It may be either cut in slices, as fried peel or. a split to the tail; broil it very quick, and when it i is — dished rub some butter over it. | a BOILED HALIBUT. Some like the tail best, but the next cut is nicest, and a much handsomer piece to dish. Rub a little salt over it, and lay it in cold water a little while; then wash it, and scrape it very clean; put it into — a floured cloth, and then into boiling water. A piece weighing eight pounds will eaEee eae five minutes to cook. BROILED HALIBUT. The nape, corned, is the best piece for broiling. — Wash it, and wipe it dry; sprinkle a little four over it; put the outside to the fire first, and broil it mod- erately half an hour. When it is dished, fae aa little butter and pepper over it. * - Biya" eo rr FISH. 33 BROILED MACKEREL.» “split it down the back; sprinkle it with a little salt at night; the next morning wash off the salt, * wipe it dry, and broil it before a quick fire; put the outside to the fire first. When done, Bpread over it some butter, and send it to the table very hot. BOILED MACKEREL. - Draw the inwards out at the vent, and then put the mackerel, if two, into separate cloths; boil them twenty minutes, and serve them with drawn butter. a Fs SMALL MACKEREL .” Are very nice, gashed and fried the same as cod- - fish. j SALMON TROUT. “Salmon trout are broiled or fried the same as mackerel. Serve it with fish sauce. TAUTOG, OR BLACK FISH. This fish is very hard to clean. Lay them. in a ‘pan, and pour boiling-hot water over them; then scrape them very hard until you get off all the scales; then wash and clean them in cold water. Let them lie in salt and water a while. Make a dressing of bread-crums, pepper, salt, a little clove, a great deal of parsley, one onion, and a little salt pork, chopped fine; mix this all up with a little butter; then stuff the fish, and sew it up; put it em RECEIPTS. close the door; let it stew eone one hour ‘ne ie half; baste it very often with the wine and butter. When the fish is done, thicken the gravy with a little flour and butter ; give it one boil, a turn it: over the fish. . 4 ee TO STEW TAUTOG IN CLARET. Cut in small pieces one onion; fry it a nice. brown; take out the onion; put in the fish; fry it enough to brown it in a plenty of pork fat; take — out the fish carefully to preserve the form; then — thicken the gravy with flour, adding a halfpmt of — water and one pint of claret wine, a little mace, - pepper, and salt;-simmer this together; ie in ~~ fish, and stew it half an hour. ; - BLUE FISH, BAKED. Make a dressing of about two cups bread-crums, : a little fat pork chopped fine, a plenty of parsley, pepper and salt, one egg, ieee well together, and stuff the body of the fish, and sew it up. Fry avery oie 7” By 7 as little pork a nice ‘owns add half a teacup of hot — water; lay the fish in; dredas it well with flour, — put small pieces of butter on to the fish, and bake one hour; baste it often; dish the fish; add a little — more water and flour and butter; give it one boil, — FISH. os 35 . and turn it over the fish; saci it with slices of ~ lemon, or horseradish See ae wS Se TO BROIL A BLUE FISH. : - Split it in the back; set the skin side to the fire a: first when done, turn the other side; a fish weigh- ing three pounds reqpires half an faith to broil; _ when dished, rub over it a little fresh butter, and _ very little pepper and salt. BLUE FISH, BOILED. A fish weighing seven pounds requires three sae of an hour to boil it. Serve it with drawn butter and eggs, or lemon fish sauce, or parsley and butter. | | TURBOT. We have a flat white-fish brought to our market, very nearly the same as English turbot. To cook them, scrape them clean; wash in salt and water ; wipe dry; lay whole ina long pan; dredge with a little salt and flour; sprinkle on a little ground mace; pour over it a pint of red wine and a pint of water; let it stew until done. A common-sized one _ bakes in about an hour. By putting a fish-drainer - into the pan under the fish, you can serve it with-. _ out breaking. Dish it on a long, flat dish. Braida ,ittle flour into a quarter of a pound of butter; stir it into the gravy with two spoonfuls of anchovy gauce or walnut catsup; give it one boil; turn it over the fish; garnish it with lemon. 36 ! RECEIPTS. BAKED SHAD.+ — Cut the fish: down from the gills about six inci. take out the inwards ; wash and scrape it clean, tak ing off all the scales; wipe it dry; make a dressing of bread-crums, a little chopped parsley and pork, © pepper, salt, and butter; fill up the shad with the stuffing, sew it up, and lay into a baking-pan; lay on ; it some thin slices of pork or bits of butter; dredge — on a little flour; bake about forty niin when | done, dish the shad; then add to the gravy a piece’ of butter, some pepper and salt, and a little hot water; give it one boil, and turn over the fish; garnish with parsley. . es BROILED SHAD. Scrape and scale a shad; split it down the eee wash it clean; wipe it dry; lay the flesh side on to the agen broil ten or fifteen minutes; then turn it skin down; broil ten minutes; dish it, and rub over it a little sweet butter; send hot. EELS. After they are skinned, turn boiling water over them, and let them remain about half an hour. To them, cut them up in pieces apouk six mches- long, and a them the same as codfish. | BAKED EELS. _ Sprinkle some flour over them, and some pieces” ‘of butter; put them into a pan with a litile water, * setae ra FISH. 37 and bake them half an hour. When they are dished, — make a gravy in the dish that they were baked in, with some butter, flour, a little water, mustard, and “f catsup. Give it one boil, and turn it on the eels. SALT FISH, OR DUN FISH. oT you wish to cook a fish whole, put it into the fish-kettle with six or eight quarts of water at night; the next morning, wash it clean out of the water, wash out the kettle, put in the fish again, with as much clean water as at first, and set it so near the fire as to scald, but not to boil. One hour before dinner-time, take the fish up into a pan of clean cold water, wash off all the skin and fins, wash out the kettle again, and lay in the fish care- fully; add fresh water, and set the kettle on the fire to boil thirty minutes; dish it in a clean nap- kin, on a fish-dish; to eat with drawn butter and pork scraps. To make what are called scraps, cut a quarter of a : pound of fat salt pork into very small square pieces ; put them into a frying-pan, stirring them frequently until the fat is extracted, and the scraps are done _ with boiled beets. Beets should always be served light brown. If you do not wish to cook a whole fish, cut it into pieces about eight inches square; when dished, garnish with eggs boiled hard, and cut into slices, with salt fish. £ $8 - '. RECEIPTS. TO MINCE FISH. Chop the fish very fine; chop half as much more boiled potatoes as fish; fry out the pork as before stated; mix the potatoes and fish together; put it into the hot fat, stir it up well, add a little hot water, and a piece of butter the size of an egg; stir it all up well until it gets very hot; let it stand until it browns a little, and serve it hot. Or mince the fish as before doped make it into balls, and fry them in pork or butter. . MINCE FISH BALLS. Prepare the fish as above; make it into balls the size of an egg; drop them sie hot fae and fry a nice brown. ‘DROILED SALT FISH. After being prepared by -boiling, take a nice tender piece, broil it about five minutes a nice brown; spread on a little butter. It isa nice relish for breakfast. SALT FISH WITH EGGS. Take anice piece of tender salt fish; pick it fine; put it into a frying-pan; add two table-spoonfuls of boiling water, a piece of butter half the size of an egg,a very little pepper; set it on the fire, stirring it constantly until the butter melts; break in four eges, stirring it constantly until the eggs are cooked, Served very hot. . FISH. 39 STEWED OYSTERS. * Wash a gallon of oysters; let the liquor stand and settle about ten minutes; strain it through a fine sieve into a saucepan; add one third as much cold water as liquor, and a quarter of-a pound of butter; _ braid into it a little flour or cracker-crums, and stir this into the liquor ; adda little Cayenne pepper, and mace, if liked, and boil this up; add the oysters, toast half a dozen crackers, and butter them a little ; lay them into the oyster-dish, and pour the oysters ‘on to them. Before dishing, add a wineglass of white wine, or halfa oe of vinegar. a Ax | . SCALLOPED OYSTERS. “Wash out of the liquor two quarts of oysters; pound very fine eight soft crackers, or grate a stale loaf of bread; buttera deep dish, sprinkle ina layer of crums, then a layer of oysters; a little mace, pepper, and bits of butter; another layer of crums, another of oysters; then seasoning as before, and so on, until the dish is filled ; cover the dish over with bread-crums, seasoning as before. Turn over ita cup of the oyster liquor, or a cup of white wine; set it into the oven for thirty or forty minutes to brown. ~ FRIED. OYSTERS. . Take lace oysters, wash them clean out of the liquor, and wipe them dry; dip them in eggs, and then in crums, and fry them in hot fat. Is very nice in warm weather, to | meats instead of bake ae A DISH OF RAW. OYSTERS. me , aoe cut in halves, should always be served raw oysters. AY See ee OYSTER PIE. white wine; add a cup ef very fine ‘cracker-c and some little bits of butter; put them into _ pie-dish, lined with paste ; add half the liquor. a dish must be quite full, and covered with a rich Pp x pastes baked until the crust is done. gee ae Fae ANOTHER OYSTER PIE, Grins the pie- -dish half way up with | oe fi dish with pieces of stale bread; place the’ ¢ cove paste 0 ver this; bake it about fifteen. or twen if the crust; have ready 8 some pred as for patés; fill the — er on the crust, Be to table hot. ae oe PATTIES. _ Line small patty-pans with a good paste; cut some covers to the pans with a rich puff paste; bake the crust on tin sheets; wash a quart of oys- _ters out of the liquor, and put them into a sauce- pan; add a piece of butter the size of an egg, half a teaspoonful of mace, a wineglass full of white _ wine, the juice of a erate and a very little flour ; give them one scald, stirring all the time ; fill the patties, put on the crust, and send to ne table immediately, as the crusts should not get soaked before using them. CURRIED OYSTERS. Wash a quart of oysters from the liquor; put the liquor into a saucepan; braid up one quarter pound of butter with two table-spoonfuls of flour; stir this into the liquor with one table-spoonful of curry powder. Let’it come to a boil; put in the oysters ; give them one boil; serve in a deep dish. i STEWED LOBSTER. Take out all the meat and soft part from the body, and cut it up into small bits; put them into @ saucepan, with two cups of white stock, a little mace, Cayenne, and salt; dredge in some flour, some vits of butter, and tae it about ten or fifteen min: 4% “ FISH. 4y : ~ i. : > _ vinegar or Whites Wine. Sie bod we ee” sabe “CURRY LOBSTER, j = scsbottalé of flour, one of curry npowdae pepper and salt, and the soft portion of the Stir this all typetien add a cup of cream one boil. Put it on to the lobeves and let imn two minutes. 2 eg ate Be Sone eS ‘LOBSTER: PIE. gi Set - 4 : LOBSTER FOR VOL-AU-VENT. y at ‘Take a very tender lobster, cut it in small 01 put them into a in with a little ACG ge Se eae. OYSTERS FOR THE SAME. pee is we c iach a quart of oysters ; put them ihtau a = pan with -o of butter the size > of an 288, 8 . : MEATS, 2, ‘BOILED CLAMS. V sah lean a peck of clams; ous them into an on pot with two quarts of water; boil quarter of ~anhour. Put them into a large deep dish, and let each person open for themselves that ree may enjoy hem hot. To be eaten with pepper and mopar. he hae is ay nice to drink. e 0 5 eens, LER | CLAM CHOWDER. : 2 Wash. the clams ; put them into a large pan; turn : - boiling water over them; cover them tight; let Esiiéin stand ten or fifteen minutes; take out all the clams; cut off the black heads; flour, and season - them well with a little nutmeg, mace, pepper and salt. Take three quarts of the liquor, and put it intoa saucepan to boil; to half a pound of butter braid in three table-spoonfuls flour; stir into the liquor; put in the clams; let it boil fifteen minutes. If you like, adda pint of cream or milk. MEATS. ROAST BEEF. on piece of beef weighing ten pounds requires eis hours to roast. Allow ten minutes to every — _ pound over or under this weight. Do not put the meat too close to the fire at first. When half done | B.. 44 RECEIPTS. . iGo turn the fat out of the roaster; then baste the meat with the drippings two or three times. Do not salt or flour it until nearly done. Just before dishing, dredge on a little salt and flour, baste it well, and set it close to the fire to froth. , The second cut of the surloin, the second cut of the ribs, and the back of the rump, are considered the best parts for roasting. TO MAKE A GOOD BEEF GRAVY.. Take the drippings from the meat; turn into a saucepan, and add a cup of boiling water; shake in a little flour and salt, and let it just come to a boil, stirring it all the time; add a table-spoonful of soy or tomato catsup, BEEFSTEAK. A rump steak is the best; a surloin is the next best. To broil a steak requires a quick fire. If cooked by a range, it should” be put in front, and not on the top. Never use a fork to turn the steak, nor salt it while cooking. A steak kalf an inch thick requires ten minutes, and one an inch thick requires fifteen minutes. Have ready a hot dish; put the steak upon it, and a little butter upon both sides; salt and pepper to suit ~ the taste; adding a little tomato catsup to the gravy improves it. Waterman’s patent gridiron is the best to use with a range. . - MEATS. _ BEEFSTEAK, WITH OYSTER SAUCE. ok the steak as above. Take the liquor of a i of oysters, put it into a saucepan, with about xX ounces of butter mixed with a little flour, and it come to a voil; turn in the oysters; let this e table very Tio. wi * BEEFSTEAK, WITH SMOTHERED ONIONS. aoe the beefsteak as before directed. Cut up . six onions very fine ; put them into a saucepan with ; a cup of hot water, a piece of butter about the size i 4 an egg, some pepper, salt, and a little flour ; let it - stew until the onions are quite soft; turn da over as steak Oe hot. ~ BEEFSTEAK SMOTHERED WITH ONIONS. Cut up six:onions very fine; put them into oh _ saucepan with two cups of hot water, a piece of . butter. the size of a cup, pepper and salt; dredge ina little flour; let it stew until the onions are quite - soft; then fae the steak broiled as above; | * into the erepan with the onioge “le t simmer FILLET OF BEEF. “Take a surloin or second cut of the rib ; take out fey bones with a sharp knife; skewer it round in good shape ; lay the bones into a large saucepan, Pot two onions, one carrot, a dozen cloves; then il up once; turn i on the steak, and send it to © ‘ye ss: meat, er det stock or water enough cover it; let it cook slowly two” hours; : meat; ‘kin all the fat st bac - ee K ur ° U een e ANOTHER FILLET OF BEEF. of a beef oak pepper, sali: a ge . oe one onion; let it simmer two hours; di : the rest to table j In = gravy-tureen. < ae : ooh “ ALAMODE BEEF, Take a piece of the rommd of beef, weighi crime in ae form of a rou “Take half a spoonful puppet one of salt, one of ground an sweet herbs, one of aes one. ah salt, half a 1 On _ of pepper, and two eggs. Mix them wlll: | toge ether Make holes in your meat about two eat D mena ae m onion full of*cloves, put. it into the pot, and add “one quart. of water and one quart of red wine; place skewers in the pot about two inches from the bottom ; lay your beef on them; cover the pot very tight, to prevent the steam tory escaping; let this § stew bently four hours; turn the meat two or three ‘times while cooking; turn a pint of red wine over the meat; let it stew an hour longer; thicken your gravy with a little flour and alittle salt; skim off the fat, and boil it up once; turn a part over your fee when dished, and send the remainder of it to table in a sauce-tureen. BOUILLI BEEF. Pat - a part of a brisket of beef, weighing six | nds into a saucepan, and cold water enough to cover it; let it boil until the scum rises, and skim it nicely add two carrots, two turnips, and one onion, cut in dice form ; stick an onion full of cloves ; let all this simmer three hours; add one tumbler of red wine, two teaspoonfuls of mixed mustard, and one table-spoonful of soy; let it simmer one hour. When done, sprinkle over it some pickled cucumbers, cut very fine; stir a little flour into your grayy, give it one boil, turn it into the dish with the meat, and send it to the table very hot. A BEEF PIE. ‘Take cold roast beef or steak; cut it into thin slices, and put a layer into a pie-dish; shake in a s little. ae pepper, wi alte Jone you have it), or onion | chopped ver spread it over the pie as a crust, an inc h brush it over with egg, and bake it about five minutes, | BEEF OLIVES. Se ae Have ts some jane made of beef, : : a salt pork, one onion chopped very fine, one c 1 bread-crums, pepper, salt, cloves, and sweet n joram ; mix all this up with: an. CBs. a it ae with a little butter. They require ae ovate minutes’ cooking. Dish your olives; add to the gravy half a cup of boiling water, a iecnall piece butter, a little flour, and two teaspoonfuls of s give this one boil, and turn it oyer the olives : Seu to send to the table. ; TO PREPARE SPICED BEEF. ne salt, a little sugar, cloves, allspice, pepper, and saltpetre ; roll the beef up tight, and tie it. To thirty pounds of beef allow a cup of salt, a ow of spice (the spice is not to be ground), a _ piece ‘of saltpetre the size of a nutmeg, broken fine ; pack the beef, when prepared, into a keg; add one quart of good vinegar, and enough beef brine to cover the beef; let it stand about one -sweek, when it will be fit for use. This ee keep six months or more. : Boila piece of this beef weighing eight a six hours; press it eight Bey to be served cold. “BOUILLI A Take a fresh beef hae lay it in cold water | one hour; then put it into boiling water ; let it boil three hours; lay it into cold water a few min utes; skin it very nicely, and set it away until next day; then put it into a saucepan; just cover it _ with water, or beef stock if you have it; cut up _ two carrots, two onions, a little celery, one turnip, im nice square pieces about as large asa die; put all into the saucepan, with a dozen cloves, a little pepper and salt; let it stew an hour and a half. _ then add half a tumbler of red wine, a table-spoonful of mixed mustard, and one of soy ; let it simmer half van mo Mars dish the tongue, placing it in the middle 5 a ee sy" -) * Ad MEATS. ee oe ee fine ; : sprinkle it over the tongue, %, -* CORNED BEEF. 60, i it looks much nicer, and cuts better. : : ox EDGE-BON E OF BEEF, Weighing ten pounds, should be . bole sors, as this piece should be a little. rare. e shee Ce * MINCED CORNED BEEF. ra turn it on to a flat dish, and ape it Ww little baraless This is a nicé breakfast dish. * BRISKET OF BEEF seul five or six hours to boil. Make a dressing of MEATS. | | 51 ois : -erums, pep er, salt, sweet nerbe a little mace, and se ‘one onion Sopped fine and mixed with an egg. e Put the dressing i in between the fat and lean of the - beef, and sew it up tight; flour a cloth; pin the ve beef up very tight in it; boil it five or six hours. When it is done take the cloth off, and press it 5 until itis cold. ‘This is to be cut in thin slices, and eaten cold. SALTPETRED TONGUE “Requires. five or six hours to boil.. When done lay it into cold water three minutes; peel off the skin, beginning at the tip end of the tongue, as it comes off much easier. SMOKED TONGUE. < - Smoked tongue should be laid in cold water over night; then put into cold water, and boiled four — hours. CORNED TONGUE. Corned tongue should be washed clean, put mto cold water, and boiled three hours. TO DRESS KIDNEYS. é Out them through the centre; take out the core; : pull the kernels apart; put them into a saucepan without any water, and set them on the fire where they may get hot, not boil; in half an hour put the kidneys into cold water, wash them clean, and put them back into the saucepan with just rs ae water to ‘cover them; boil them one por then take 52 RECEIPTS. them up; clean off the fat and skin; put into a frying-pan some butter, pepper, and salt; dredge in a little flour, half a pint of hot water, and the kid- neys; let them simmer twenty minutes; stir them often; do not let them fry, because it hardens them. This is a very nice dish for breakfast. TRIPE. The honey-comb part is the best; it should be ~ well boiled. ,Cut it in square pieces of about six inches; wash it in salt and water; wipe it dry; dip it in eggs and crums, or batter, and fry it in hot fat. Serve it with oyster sauce. After dishing the tripe, turn a quart of oyster sauce over it. | ANOTHER TRIPE. Be sure the tripe is well boiled, that is, very ten- der; if not, boil it until it is so; then cut it in pieces about four inches square; let it be quite cold; roll the pieces cornerwise; tie them with a thread; dredge them with a little salt and mace; roll them in egg and crums; fry im fat a nice * brown; serve with a gravy-of drawn butter, with a little lemon and tomato catsup boiled in. ROAST LEG OF MUTTON. A leg of mutton weighing ten pounds should. be roasted two hours. When half done turn the fat out of the roaster; then baste the meat with the drippings. Make the gravy the same as for = _ MEATS. 6s een 4 roast beef, or add a few spoonfuls of currant _ jelly and a cup of red wine. Ten minutes more should be allowed for every extra pound of mutton, ROAST SADDLE OF MUTTON. A saddle of ‘mutton, weighing eight pounds, requires three quarters of an hour to cook. The _ gravy is made the same as for a leg of mutton. A SHOULDER OF MUTTON, : S Weichine SIX pounds, requires one hour to roast; if stuffed, half an hour longer. Before cooking it, take out the bone, and fill the space with a dressing of bread-crums, pepper, salt, sweet marjoram, one egg, and a small piece of butter. LEG OF MUTTON BOILED. - A leg of mutton, weighing ten pounds, requires ~ an hour and a half to boil. Flour a cloth, tie the ‘meat in it very tight, and put it into boiling water; _ when done, put it into a pan, and turn cold water over it, and let it remain two minutes before remov- - ing the cloth; this makes the mutton look very white. , : , A SHOULDER OF MUTTON BOILED Is cooked in the same way as a leg, except that it takes half an hour less time to boil. tied oie, 5x : After taking out the meat, skim off all ‘the at you paper. They require about ten minutes te ton; add eight or ten Bech S. pepper, 5 to cook Have ahea be a hot dish; ie ln peace to cover the mutton ;. simmer i Wires can. before making the gravy ; dish the 1 utton: sti ae : a little flour into the gravy, pies it one MUTTON CHOPS, If broiled on a gridiron, should be wra When they are taken out of ie papers ta be « the chops, dredge a little flour into your gravy, a few spoonfuls of hot water, tomato catsup, pep. ane salt ; Bie it one boil, and turn it over ‘the’ cho ~~ ral) Sere a ar - MEATS. 55 ANOTHER MODE, & EBeit up an egg,and season the chops with pepper os Pend salt; dip them in the egg, and then roll them in i -crums; put them into a pan, and set them in the oven; cook them about fifteen minutes. After : cishing ihe chops, add to your gravy a little butter ie rad wine, ¢ and currant jelly ; dredge in a little flour; ~ Jat it boil once, and turn it over the chops. Cut the saddle of mutton, separating each bone, trim off the thin fat; rub them over with yolk of egg and bread-crums; boil or fry them. Serve with _gravy as for other chops. : MUTTON CHOPS. MINCE MUTTON. e Chop the mutton very fine; put it into a frying pan, with some of the gravy, if you have it; if not, put in a little soup stock, just enough to moisten it, season it with butter, pepper, and salt; stir~it fre- quently, that it may not fry, but get very hot. Serve, on slices of toasted bread; garnish with lemon. MUTTON PIE. Take cold roast mutton, cut in nice slices; lay them in a pie-dish; season them with pepper and salt; add the cold gravy and a spoonful of currant jelly ; if not enough gravy, add a little water, a piece of butter, dredge in a little flour, and cover it with a, 56. RECEIPTS. paste, or rice, or potato crust. Bake it three quar ters of an hour. | ANOTHER, Made of cold boiled mutton. Cut all the meat in nice slices; lay them im a pie-dish, with the remains of the drawn butter and capers, a little pepper, salt, anda cup of white soup stock; cover the pie with potato or rice crust. Bake half an hour. A FILLET OF VEAL ROASTED. The bone should be taken out; fill the cavity with a dressing made of bread-crums, pepper, salt, and sweet marjoram, a piece of butter the size of an egg, or a little fat pork chopped very fine, and one egg; mix this up well; skewer the veal tight, to keep the dressing in. It adds to the look and ~ taste of a fillet of veal to lard it with pork; if this is not done, it should be basted often with butter. A piece weighing eight. pounds requires four hous to roast. A LOIN OF VEAL Is very nice, roasted plain, It is, however, very palatable cooked the same as a fillet of veal, by. taking out the kidneys, and putting dressing in their place. It requires three hours if roasted plain, and three and a half hours with dressing. MEATS, ‘bt A BREAST OF VEAL ROASTED : BReduires’ an hour and a half to roast. A few strips of pork laid across it make it much nicer. ‘ BOILED VEAL. eA. fillet or shoulder of veal is very nice boiled; _ prepared the same as to roast. Boil three hours _ and serve with celery or oyster sauce. oe - .TO RAGOUT A BREAST OF VEAL. Lay a breast of veal in a pan with a pint of water, a little salt, pepper, and mace; stew it an hour and a half, and turn it once or twice; make some force- meat balls, with a little veal chopped fine, a few _ bread-crums, sweet herbs, salt, pepper, a little but- ter, and one egg; mix it well together, and make it - into small balls, and lay them on the meat; baste it with butter, dredge on a little flour, set it into the oven to brown about twenty minutes, and dish the veal; add to the gravy a glass of white wine, a little - butter, and a little flour; give it one boil, and pour the gravy over the meat. A RAGOUT VEAL WITH VEGETABLES. Cut in small dice form one carrot and one turnip, chop one onion fine, and put them into a pan with a quart of water, a little pepper, salt, and mace. Put in the veal; set it into the oven; turn the meat once or twice; stew it two’ hours; take it out, 58 RECEIPTS dredge on some flour, and baste it with the gravy Set it into the oven again to brown. When.done, dish the meat, stir into the gravy a little flour, a little soy or tomato catsup, give it one boil, and turn it over the meat. | : A BREAST OF VEAL, BONED. Take all the bones from a breast of veal; be care- fal not to cut through the fleshy part; wash it clean and wipe it dry; have ready a stuffing prepared the same as for boned turkey; roll it up in the meat, sew it tight, lard it, put it into a saucepan with water enough to cover it; cut up a head of celery, a carrot, and an onion; put them into the saucepan, with a little salt, pepper, and mace; stew the whole about two hours and a half. Take out the meat, — lay it on a baking-pan, rub well with butter, dredge with flour, baste it with some of the liquor; if you ~ wish to serve hot, set in the oven to brown while — you prepare the gravy. Take a pint of the liquor; skim off all the fat; braid in, with a piece of butter the size of an egg, two table-spoonfuls of flour; put it into the liquor, stirring all the time; add a little mace, a cup of cream, a gill of white wine, and give it one boil; pour a little over the meat, and serve the rest in a gravy-tureen. Garnish the dish with — lemon. ) If to cut cold, do not brown the meat, but serve with meat jelly, as for boned turkey or chicken. Greer ee : 69 A BREAST OF VEAL DRESSED WITH TOMATOES. a Cut up two onions; fry them in a little butter in : pie large baking-pan; lay into this a small breast of ae cover it with a good white stock, a little mace, _ pepper, and salt; peel and cut up, a dozen tomatoes; _ put them round and over the meat; set it in the _ oven to stew about two hours. avr BLANQUETTE OF VEAL. ) ‘Aalf.a breast of veal, cut in small pieces, put into a saucepan, with water enough to just cover it, and @ little mace, pepper, and salt; let it boil till quite | tender, then take out the Seat and put it in cold water to bleach; break up a pint bowl full of mac- -aroni in small Mele boil it.in milk till tender; braid up quarter of a pound of butter and two table- spoonfuls of flour; stir it into the gravy; put in the = - meat and macaroni, and give it one boil. Served in: a deep dish, and garnished with lemons. A VEAL PIE. A rack of veal, cut into small pieces, parboil in water enough to fill your pie-dish; when about half cooked, take the veal out to cool; season the gravy with pepper, salt, a little mace, and a little salt pork; dredge in a little flour, line the sides of your dish with paste, lay in your meat and gravy, cover it with a thick paste, and cut a little hole in the top Bake it half an hour. SET See ee ae CS Ae Shee commen en an te Mey Boe er Bee the hot fut, and let it brown a Title add - : enough to just cover the meat ; let it simmer half an hour; season it with pepper and salt ; dred in a little Als Have ready a common paste; fe it about half an inch thick, just large enough to cove the meat; cover the pot with a hot iron cover. Let it cook gently about three Une" of an hour. an ne = ae ¢: 4 #2 VEAL OUTLETS: > Ee) iy ee Fry half a dozen slices of salt pork a nice “brea color; take out the pork, and keep it hot, and add - a few ehoontate of cook fat: A slice from the leg of veal makes the best cutlet. Wash and wipe the slices very dry; have ready an egg beaten, and % some bread-crums; dip the cutlets first into the egg, and then into the crums; lay them into the hot fat; fry about fifteen or twenty minutes, or until 4 they are of a nice brown. Dish the er Make ~ your gravy by adding a little hot water and butter; a 4 dredge in a little flour and soy, and give it one boil, stirring it all the time; turn it ovgr the cutlets ; gar. a nish with scraped horsoradiah and the salt are “a 2 ANOTHER. chil slices of veal from the leg; cut the MEATS. oe eee? hem into a saucepan with one and a half pints of © ‘ water ; boil ten minutes ; take them from the water ; put them into cold water to blanch about twenty min- utes. Cut some nice fat pork; lard the cutlets as a you would sweetbreads ; put them into a-baking- is pan; dredge with flour, a little salt, pepper, and mace ; put in half the water they were boiled in; ae ve in the oven to brown, basting twice with butter, flour, and the gravy. Whan done, dish the cutlets. Stir into the gravy a little fone butter eats not enough gravy, add alittle more of the water), and a teaspoonful of soy; give it one boil, stirring all the time; be careful it does not curdle; garnish _ with parsley and lemon. This makes a handsome — _.side-dish. | , VEAL CUTLETS PLAIN. _ Fry out the pork as above; wipe the slices of _ veal dry ; put them into the hot fat, and fry them a nice brown. Served with horseradish. BROILED VEAL. Take a slice about half an inch thick ; Heil it very - slowly, as veal should be very well ae. season | - it with butter, pepper and salt. VEAL CROQUETTES. Mince the veal very fine, and season it with alittle - pepper, salt, and mace; with the hands —_ it intc balls the form of a pear ; roll them in egg, a iD in crums. ~Fry them in hot fat,’and dish’ i 6 * 620 RECEIPTS. _ the large end ; at a stalk of parsley i in the down with it, so as to brown it handsomely. Move — it a little Sais cooking, lest it should stick to the — bottom. Then turn over the head, dredge flour” ‘ around the kettle enough to thicken the gravy, and — let it brown a little; take about a quart of the liquor in which the head was boiled, and pour it on the | head in the kettle; put in half a tumbler of wine, 2 -red and white Be together, a little sweet marjo- “ ram, some grated nutmeg, a little mace, a clove. OF 8 two pounded, a little Cayenne, and a little black pep- per, and salt to your taste. With all these condi 4 liver and tongue which has been previously pan boiled ; constantly lest it stew too much. Garnish with egg > galls, forcemeat balls, and sliced lemon. The brains should be taken out and boiled separately from the F head, and added just before serving it all up. = ad Bes 2 : Bere. =; CALF’S FEET. Boil about three hours in four quarts of water ; s then take out the large bones, split the feet, and lay them into a saucepan; shake in a little flour, two ounces of butter, a little pepper, salt, mace, half a teacup of white wine, a table-spoonful of vinegar, and two teacups of the liquor in which the feet were boiled. Simmer this all together about ten minutes, and send it to the table very hot, garnished with sliced lemon. _ The remainder of the liquor in which the feet * were boiled may be used for jelly, as directed for calf’s foot jelly. BAKED CALF’S LIVER. - Lard it with fat pork, and put it into an iron pan with a pint of water or veal stock. Bake it three quarters of an hour, basting it frequently. Have prepared some macaroni, well boiled in milk and water: Dish the liver, lay around the macaroni, -add to the gravy a piece of butter the size of an ege,a little flour, pepper, salt, and soy. Boil it up once, and turn it over the dish. . G* : 66 nf | RECEIPTS. CALF’S HEAD AND PLUCK. Soak a calf’s head in cold water two Howes : “wai it clean; wipe it dry; take out the brains, and soak until wanted to cook. Put the head and hee in ie six quarts of cold water, to boil about three hours ; tie the brains ina small cloth, and put in with the head, to boil one hour. Braid toswtlier quarter of a cue of butter and two table-spoonfuls of flour; put it into a saucepan with a pint of the liquor the head was boiled in, a little white pepper, salt,a very little mace, the juice of a lemon, and some chopped pars- ley. Slip the bones out of the head; then take’ half the head and the tongue, and put them into cold water to blanch half an hour; skin the tongue; cut up the head in small pieces an inch square ; put it. into the gravy and stew fifteen minutes, and put if: to simmer. Cut half the brains in pieces, add it to the head, and give it one boil.. Set the tongue up in the vaiddie of the dish; turn the contents of Me saucepan over and around it. The IAver. Skewer the liver into a round shape; lard it; put it into a bakepan with a little of the liquor tho head was boiled i; dredge it with flour, pepper, and salt; bake it stioal an hour. Baste it with but- ter and aoa three or four times while baking ; when done, dish it; add a little butter and flour to the gravy, with two large spoonfuls of vinegar, a little re ah MEATS. | 6% chopped parsley, stir it quickly, give it one boil, a: turn it over the liver; send to table very hot. He . The Heart. Put a piece of butter, the size e of an egg; into a eee stir it until melted; dredge in a little flour, pepper, and salt; add some chopped parsley, a very little onion chopped fine, and a table-spoon- ful of walnut catsup, stirring all the time till it boils; then add a table-spoonful of soy, put in the heart, and give it one boil. Dish it, and garnish _ with lemons and parsley. 3 f The Head Browned. 3 Take the other half of the head, lay it into a tin _baking-pan, skin side up, with bee a pint of the liquor it was boiled in; rub it over well with butter, dredge it with flour, and set it into the oven to brown. Dish the head, and sprinkle over it the yolks of two hard-boiled eggs, chopped fine. Chop the brains fine, and put them into the gravy, with a table-spoonful of chopped parsley, a piece of butter the size of an egg, the juice of a lemon, or a table- spoonful of sharp white vinegar; dredge in a little flour, give it one boil, and turn it over the head; garnish the dish with lemon. Soup. ‘Take two ounces of butter, put into the soup. ixettle, and stir until melted: add two onions chopped wine, and give it one boil cut a ee paedboiled eggs In pieces, rings them i in ROAST LAMB. ae ape "frequently basted. To make the gravy, t tal ui all dripping from the tin roaster, add a very little w a little salt and flour, and gee it one 6 boil. ae MINT SAUCE, — : ae ie ‘vinegar. sauce-boat. - Bee. aes ' A BOILED LEG OF LAMB. served with it. | a i LAMB CUTLETS AND > “CHOPS. Dressed in the same manner as mutton | (See page Dai). oa. ih _ MEATS. 69 * * ROAST VENISON. A lee of venison weighing fourteen pounds should roasted one hour if eaten on blazers; if on hot ates, two hours. The dry skin should be taken off fore roasting, with the fingers, not with a knife. “The spit should be turned very often. When half - done, it should be basted with flour, butter, and red wine, very frequently, until done. To ee the “gravy, take the shank of the venison, crack the bone, a ‘pound of juicy beef, an onion stuck full of cloves, 8 : little pepper and salt. Put it into a saucepan with two quarts of water, and boil it gently three hours. Strain this, and add to it the drippings from the venison, with nearly a quarter of a pound of butter; _braid in two table-spoonfuls of flour, a teacup of red ‘wine, and a teacup of currant jelly. Stir it all up, and let it boil about five minutes. Sd eae A SADDLE OF VENISON. _A saddle of venison is much the best piece of the deer. It requires but half the time to roast this that it does the leg, for it is a much thinner piece. Dressed in the same manner as the leg. A VENISON STEAK. Cut steaks from the leg half an inch thick, broil them about five minutes; season with pepper, salt, and butter. If you have it,a cup of the roast veni- son gravy, very hot, is very nice poured over it; or half a cup of red wine, and half a cup of currant “AUD, and tamned over the steak. reat Very Hol. = <2 © ee ck VENISON PIE. Take the breast and neck of venison € , into small pieces. Season with pepper , little mound cloves, and Bid it well w: dish with a nice crust. Bake it half an ee ROAST: PIG. eed eth? Make a dressing of breadetrniene per, sage, sweet ae an onion : choy a little $ when Ate stuff the pig, sew # ae: then wash it in salt and water; baste it ‘often, AL ig weighing nine pee requires four Hopte 0 A SPARERIB OR CHINE OF PORK Is much nicer if rubbed over, before it is roaste with a little pepper, salt, and fine sage. T; -the fat out of the roaster when about: bos do then with the dripping make the eat FRIED PORK STEAKS. MEATS. 71 “ a little pepper and salt; fry them fifteen or t wenty minutes slowly. sue of apple fried in the fat are very nice tc eat with the pork. : sees FRIED PIGS’ FEET. Menten a batter with a little flour, water, a little re and one egg. Dip the feet in to cover them. ‘Have your fat hot, and fry them until quite brewn. ‘Make a little drawn butter, and add a spoonful of “vinegar to serve with them. Sys at pic’sHEAD CHEESE. Boil a pig’s head until the bone comes out, and chop this very fine; pound about eight soft crackers very fine, and mix this up well; add some sweet herbs, pepper, salt, and spices. Put this into a mould, and press it for two or three days. It is very nice cut into thin slices, and eaten cold. . ROAST HAM. Spit a ham; set it before a moderate fire to roast about two hours, turning the spit frequently ; then take it up on to a dish, peel off the rind, scrape all the fat out of the roaster, put it to the fire to roast again about two hours more; basting it frequently in the same way as for beef. To make the gravy, put the dripping from the roaster into a saucepan, adda cup of water, a little flour, and oe It one boil. Served in a sauce-tureen. A roasted ham is far superior to a boiled.o one. * 72 RECEIPTS. BOILED HAM. A ham should be put into cold water enough to — more than cover it, and boiled gently. A ham™ weighing fifteen ak requires five hours’ boiling. — When about half done, and a part of the water has boiled away, add, if approved, a bottle of cham-— pagne, or a pint as good white wine vinegar ; cover — the pot close, to keep the flavor of the wine. An old fin should be laid in cold water over, night. BOILED LEG OF CORNED PORK. One weighing ten pounds should be put into cold 1 water; boiled three hours after it begins to boil. - BROILED CORNED PORK. Take some nice slices of corned pork, broil them quickly. Have ready some butter, pepper, and salt, with a spoonful of mixed mustard and a little vine- gar; turn it over the pork. Serve hot for breakfast. — POULTRY, ROAST TURKEY. ‘A TURKEY should be well singed and cleaned of 3 pin-feathers; then draw the inwards. Be sure you take everything out that is inside. Lay the turkey into cold water; clean the gizzards, liver, heart, and & oe a a > > ae Th ae a ts Ce ee Fa eae ee ae a POULTRY. he neck; let all soak one hour if you have time. Wash | al very clean, wipe the turkey very dry, inside and Make a dressing of two cups of bread-crums, as teaspoonful of salt, two large spoonfuls of sweet marjoram, two spoonfuls of butter, one egg, _ and | mix them well together. Cut the skin of the turkey i in the back part of the neck, that the breast ~ may look plump ; fay the breast with the forcemeat, and sew it up. If you have any more forecrnoak ie. than is required for the breast, put the remainder into the body, and skewer the vent; tie the legs _ down very tight, skewer the wings down to the sides, and turn the neck on to the back with a - strong skewer. Baste with salt and water once, _ then frequently with butter; fifteen minutes before - dishing, dredge with a little salt and flour, and baste with butter for the last time. This will give a fine frothy nce, and add to the flavor of the tur- oats To make the gravy, put the gizzard, neck, and : iver, into a saucepan with a quart of water, a little _ pepper, salt, and mace ; put it on the fire, and let it boil to about a half pint. When done, braid up the liver very fine with a knife, and put it back into the _ water it has boiled in; then add the drippings of _ the turkey and a little flour, and give it one boil, _ stirring it all the time. Dish the gizzard with the _ turkey. Allow twelve minutes to a pound for the time to roast a turkey. : ey) aprey weighing ten pounds requires two hours 14 RECEIPTS. to roast with a clear fire, not too hot. to spit very often. apart ee ea BOILED TURKEY. Is pearared the same as for roasting, except Sa the dressing. Put in the pork chopped very fino, instead of butter. In trussing, turn the wings on the back, instead of the sides, as for roasting ; flour a cloth Back pin up the turkey tight; put it into boiling water where one or two nevada of salt pork have been boiling some time; let this boil with the turkey. Dish the pork with the turkey on a sepa- rate dish, with some parsley. Serve mh voy or celery sauce. | A turkey weighing eight eae requires an hour | and a half to boil. ROAST CHICKENS. Dress and roast the same as a turkey.. A pair of chickens weighing six pounds require an hour and a half to-roast. Make the gravy the same as for a turkey, except the mace, which is to be omitted. BOILED CHICKENS. Dressed and boiled the same as a turkey. Some ; enoks do not stuff boiled chickens or turkeys; but. the dressing adds as much to the boiled as. to the roast. Pork boiled with chickens is very necessary A pair of chickens require from one to two hours | to boil, depending upon the size and Age. oo aaa i + a POULTRY. ° ve; ~ CHICKEN OR TURKEY STEWED WITH CELERY. g Take a yearling hen-turkey, prepare as for boiling, A z place it in a large saucepan or small soup- pot. Cut up a large head of celery in inch pieces, and one onion very fine; put this, with white pepper, salt, and a large teaspoonful of mace, all round age turkey, just cover it with hot water, and let it come to a boil; set it a little off the fire, ae let it simmer two or ‘hiee hours, depending on the size. Dish the turkey ; cover it to keep hot while you are preparing the gravy. Braid together half a pound 20. butter and two table-spoonfuls of flour, put it into the saucepan with the gravy; add a cup of | cream, give it one Boil; turn the whole over the turkey. Garnish with inane of curled parsley. Chickens may be dressed in the same way. TO BONE AND COOK A BONED> ‘TURKEY. Clean the turkey well, lay it on the table, have a small, sharp-pointed knife; begin at the wing, pass the knife close to the bone, cut the flesh from the bone, and keep the skin as whole as possible ; then pass the knife on each side of the breast, and then _ around the legs; split the back about half way up, ‘and draw out the bones. Have ready a stuffing -made of the meat of a chicken chopped very fine, _bread-crums, pepper, salt, mace, sweet marjoram, a piece of butter, and two eggs, all well mixed up. Fill the turkey, and sew it up, preserving the form. Have two calf’s feet cracked up well and the “bones that have been taken out of the turkey pu :/ into a deep saucepan, with one onion and onc carrot. ; minutes. Stir it pn. to Be! from ee ah + Ss, 2 taba Ae re fewer kere ahs hy all sree i £ iit % ci “= Sig Mish oe on * % ae ie Se a ee =e Sate eS) Piet . © RECEIPTS, ig ; cut very fine, mace, pepper, salt, and a few cloves. . Lay the turkey on the bones, and add two quarts of. ‘water; cover it tight, and let it simmer three hours; then ae out the turkey, flour it, baste it” well a with butter, and set it in thé oven to brown. If ve there is,not one quart of gravy, add more water, and let it boil half an hour. Beat up the whites — and shells of two eggs, and stir into the gravy, and let it boil fifteen minutes; strain it through a cloth into a jelly-mould. When the turkey i is cold, and — the jelly hard, dish the turkey with the Bis on : _ the breast, or cut it small, and serve. oe the as 4 Sah __This is considered a very nice supper r dish. aoe ‘TURKEY OR CHICKENS. Cut the meat from the bone; take off the ae cut the meat into small pieces; put them into a — saucepan with a little pepper, salt, and, if you have — it, a little cold gravy; if not, put in a little butter — and acup of hot water. Dredge in a little flour; sy cover it very tight, and simmer it ten or fifteen CHICKEN PIE. Cut the chicken into four quarters ; ; season them with pepper, salt, a little mace, and sweet marjo: ram; lay the chicken into the dish iat” Sloue i s ae % - % 5 _ POULTRY. = 77 dredge in some flour, a little butter in small bits, _ anda cupful of hot water (or veal stock), okapeh to fill the dish. Make a good paste crust; line the sides of the dish and rim; put in the etchant: _ cover it over with the vena cut a hole in the top, and bake it half an hour. If the chickens are not very young, they should be boiled half an hour, after wen? are cut UP, with some ore of pork. EAST INDIAN CURRY. - Skin a chicken; cut it in small pieces; take two table-spoonfuls of flour, and one of curry-powder; stir them together dry; dip the chicken into it, and fry it a fine light brown. It may be fried in pork or butter. Put itinto’a pot, and pour over it boiling . water enough to cover it; let it boil slowly until = tender. Mix the remainder of the flour and curry with a little water, and put into the pot, and boil it ‘a few minutes more; salt to the taste. To be eaten with rice boiled tender, but dry; it must look like a snowball. WHOLE CHICKENS CURRIED. ; - Put the chickens whole inta a saucepan, with a _ little pepper, salt, and a few pieces of pork; covér _ them with cold water. When about half done, add a cup of rice, and a little more water if required. Let it boil until the chicken is quite tender; then put the chicken on a dish, and mix with the gravy a large spoonful of curry ;*stir it in well, and turn it over the chicken. fee 13 , RECEIPTS, CURRY CHICKEN. | Cut the chicken into good-shaped pieces; Mee ioe 4 into a saucepan with a few little pieces of salt, pork, Bi an onion, and a little salt. Putin cold water enough — to cover it; let it simmer over the fire until the : chicken is very tender, and the water has simmered | almost away; then mix a table-spoonful of curry | in a little water; stir this with the gravy, and letit — stew with the chicken ten minutes. Have ready some rice boiled, and formed in cups. Dish the | chicken; take out the onion; turn the gravy over the chicken, and lay the rice around the dish. FRICASSEE OF CHICKENS. Cut the chicken into good-shaped pieces; sale ff and dry them well; put into a deep frying-pan half a pound of butter, and put it over the fire until it melts. While it is quite hot lay the chicken in to fry a little on both sides; then turn in a cup of boil- — ing water, with a little flour, salt, and pepper; cover - it up tightly, and let it simmer over a slow fire ten or fifteen minutes. NICE FRICASSEE CHICKEN. — Cut a chicken in about eight pieces; put them — into a saucepan with a pint of water, one onion cut small, a little mace, pepper, and salt; let it boil twenty minutes; take out the chicken; strain the gravy into a bowl; put inte the saucepan about twa — ounces of butter; mix into it a large spoonful of — 2 _» ied POULTRY. 79 fleur; put in the pieces of chicken; stir it until hot; then add the gravy, a gill of cream, two eggs well beaten, ana little chopped parsley; stir until it almost boils. S. -ygd hot. RICH {ITE FRICASSEE. Boil a chicken; joint it, and lay it into a sauce. nan, with a piece of butter the size of an egg, a large spoonful of flour,s = ~> mace and nutmeg, white pepper and sali a_i pint of cream; give it one boil. ; CHICKENS FOR VOL-AU “ENT. Take the white meat of chicken or turkey, or the meat of any kind of poultry; put it into the sauce- pan; dredge in a little flour, a piece of butter,a glass of white wine, a little mace, half a cup of — cream; stir until heated through; fill the vol-au- vent. - : BROILED CHICKENS. Chickens to broil should be very young and small. Split them through the back, and skewer the legs and wings down firmly. Broil them twenty minutes slowly, and season them with salt and pep- der, and plenty of butter. Send them to the table very hot. PILAFF (A FAMOUS TURKISH DISH). Take five cupfuls of good beef stock; season it very well with pepper, salt, and a plenty of toma- toes; add to it three cups of rice; set it on a mod: + ek? —4 4 =o v yeaes 8 ty PC nie Nee rey ere Se eee et a, rata Ce ae Se EOSIN oe He Le eee TE: SR Oe ee eo ae DL ee eee Y eet Tage a ahi AON OSES Sade eer ee = yd, &: . ae ? , = nn eed A= E: La Mes poise me ce ae * ! 80 RECEIPTS. erate fire, and simmer it until the rice the abso: hed 4 the soup. Cutupa chicken; season it with pepper. and salt, and fry it nicely in butter. Make a hole | in the rice; put in the chicken, and cover it up in — the rice, Melt half. a pound of butter, —do not let — it oi!, — and turn it over the rice. Let it stand where 3 it will keep hot about fifteen minutes, until the rice. 3 absorbs the butter; then turn it on the dish, but do eS not stir it up. Serve it very hot. te ROAST GOOSE. Take a common goose; clean it well, and wash — it the same as turkey. Make a dressing of six or eight potatoes well boiled and mashed, two onions chopped very fine, two teaspoonfuls of sage, one of salt, and one Ef pepper; put it into the body of the goose, and sew it up; roast it two hours; baste it in its own drippings. When about half done turn off the fat from the roaster. The last drippings are sufficient for the gravy ; boil the ~ liver, &c., as for turkey. The gravy, is made pae same as fe a turkey. A MOUNTAIN GOOSE. Cleanse it the same as the turkey. Make a dress: — ing of bread-crums, one onion chopped very fine, — two spoonfuls of sage, pepper, salt, a little pork _ chopped fine, and one egg. To roast a large goose requires two hours. The gravy is made the same — as for common goose. ae POULTRY. 81 eee Ps movGomn Goose Is dressed the same as the common goose; but, as the mongrel has so much flavor, the dressing is “unnecessary. Without dressing, an hour and a half will roast a large-sized goose. WILD GOOSE. A wild goose should be roagged rare; one hour’s roasting is sufficient. Adda glass of red wine and half a cup of currant jelly to the gravy, which is made the same as for the common gouse. Boil it together, and send it to the table in a sauce-tureen. ROAST DUCKS Are dressed in the same way as geese. A large pair of tame ducks require one hour to roast, black ducks half an hour, and canvas-back twenty-five minutes. The gravy made the same as for goose. Wild ducks should be foasted after the soup is sent to the table. ‘ ROAST PARTRIDGES. Lard them well with fat pork; tie the legs down to the rump, leaving the feet on; while cooking, baste them well with butter. They require twenty- five or thirty minutes to cook. ‘To make the gravy, put the drippings into a saucepan with a piece of butter-about the size of an egg, and a little flour and hot water. Let it boil up once. For the bread sauce, see page 92. : RES Serve them with jatstey a bread. SST. ans ae ; tridges are put into the pot. : i TO BROIL PARTRIDGES. fest aiitions dish them with papas ‘giline and t butter. A piece of salt es broiled to eat with GROUSE. dni esp teed i Qroids should be roasted rare, , say about | 2 minutes. Served with wine gravy, ¢ as wild duc cay | DEVILLED GOOSE. ess 1 Bae < the ose, and serve Ser hot. be a ‘i 3 ROAST PIGEONS. pre dois may be roasted with or without, st If they are stuffed, the reset should oe > ma POULTRY. 83 one dozen pigeons) with two cups of stale bread- ~ erums, two spoonfuls of sweet majoram, one of pep- _ —per, two of salt, one of ground cloves, one onion chopped fine, a little salt pork chopped, and one or - two eges. Mix this up well with the hands; stuff the bodies; sew them up, and truss them very tightly. Roast them half an hour; baste them with butter, and a strip of salt pork pinned on to the breast with a small needle. For the gravy, take the _ drippings, a cup of meat stock, a piece of butter with a little flour; put in half a glass of red wine, and half a teaspoonful of cloves. Give it one boil. POTTED PIGEONS. Prepare them by the directions given for roast- ing; lay five or six slices of salt pork in the bottom of the pot; chop an onion very fine, and fry it in the fat to a nice brown; then put the pigeons into the pot quite close, with a little pepper and salt, and shake in a little flour; turn in hot water, or brown stock enough to quite cover over the pig- eons, and stew them gently one hour; if the water boils away, add a little more. Split six crackers; dip them in cold water; cover the pigeons over with them, and stew them fifteen sates poke gor. | Dish them in a deep dish, and turn the gra : them. PIGEON PIE. cela Cut the pigeons in halves; put them into a sauces pan with meat stock sigach to cover them, a little 84 -- RECEIPTS, pepper, salt, and cloves, and cut up two tomatoes — and put in. Stew them from half an hour to an — hour, according to size and age. Line the sides of — your pie-dish with paste; lay the pigeons into the — dish, and fill it up with the gravy. Shake in a little — flour to thicken it; and put ina piece of butter if it is not rich enough. Cover it with a nice crust, — and bake it about three quarters of an hour, until il the crust is done. PREPARING AND COOKING SMALL BIRDS. “Some cooks do not take out the entrails of. cuted z birds; but the flavor is much nicer to draw all out, — excepting the heart and liver. This may be done — by making a small opening in the vent, and drawing — very carefully. Wild birds should not lie in cold water to soak, but should - washed eh and — . wiped dry. QUAILS. ee! Tie the legs down to the rump with a strong thread, letting the feet be up. Dredge them with — a little flour, baste them with butter, and roast t them | | fifteen or twenty minutes. | | QUAIL PIE. Stew them in a veal stock about ten minutes; — take them out; thicken the gravy with a little flour, — and a small piece of butter; add a little pepper and — salt; fill up the dish with gravy, aud cover it with a nice paste. Bake it half an howe. SN POULTRY. 85 batts. WOODCOCK. sa Woodcock should be trussed with the bills run- ning through the legs and wings. Roast them the Same as quails. Make the gravy of a little drawn butter, two spoonfuls of red wine, and two of cur- _ rant jelly, boiled up. * si PLOVER. Plover require about ten or fifteen minutes’ roast- ing. Serve on toasted bread. The gravy is made the same as for quails. SNIPE OR PEEP PIE. Flour the birds; season them with pepper, salt, and a little clove; lay them into a pie-dish. Make a gravy with beef stock, well seasoned with pepper, salt, and tomato catsup, with a piece of butter and a little flour. Fillup the dish with the gravy. Line the sides of the dish, and cover it with a rich paste crust, and bake it half an hour. JELLY FOR MBATS. Put to boil four calf’s feet, two onions, one dozen cloves, one dozen peppercorns, a table-spoonful of galt, two nice carrots, and a head of celery, in six quarts of water; boil six hours. Strain this into an earthen pot to cool. When wanted, take off all the fat, put the rest into a preserve-kettle, with two. lemons cut up, the whites and shells of six eggs; 8 - 8G RECEIPTS... 375 0 let it boil fifteen or twenty minutes. Take it From, the fire, set it where it will keep hot, turn in it a cup of anid water, let it stand fifteen minutes, then ‘strain it through the jelly-bag; when it has all run through clear, put what you require in the moulds ; sn let the rest cool in a dish, to cut small for garnish- _ ingghe meat. a If th3 jelly is not a good bright clo add a table Sb onrel of India soy. ae BIRDS IN JELLY. Have any kind of birds prepared the same as a turkey, stuffed and stewed or roasted. Place the ~ birds in a mould that will just hold them, breast _ downwards, with the legs down and tied together; — prepare the jelly as above. Fill the mould quite — full; set it to cool till the next day ; then turn it on to the dish, breast up. If the jelly is clear this is very handsome for a side-dish at dinner, or for a supper table, with the colored jelly cut fine and sprinkled an the dish, with a little curled parsley. A MOULD MACARONI. — Take some pipe macaroni, lay it in milk and water, and let it scald about five minutes; lay it on a cloth to diain. Cut it with scissors in bits about half an inch, as near of a size as you can; butter a small — pudding-mould very well; stick the bits of macaroni (pipe end next the mould) quite regular, until you” SALAD AND DRESSING. 27 have covered the bottom and sides of the mould. Have ready either chicken or veal cut in small pieces. Put into a saucepan a cup of hot water, half a teaspoonful of mace, a little white pepper and salt, a piece of butter the size of an egg, and a very little isinglass; stir this all until melted; add a cup of cream; stir it up; put in the meat; stir it until saturated with the gravy; then take it from the ‘gravy with a spoon, put it into the mould, cover it tight; put it into a pot of boiling water; let it boil one hour; let it stand a few minutes before turning the macaroni on to the dish; then boil up the gravy, and turn it over the macaroni and round the dish. This is a handsome side-dish for company; it has _the appearance of a honey-comb. * SALAD AND DRESSING. CHICKEN SALAD. Boil chickens, turkey, or veal; remove all the skin and gristle, ald chop it very fine. Cut Heads of lettuce into quarters, and lay it into water with a piece of ice. If made with celery, it should be slivered very fine, and laid into water with ice to crisp. Make the dressing by taking the yolks of two or three eggs, a table-spoonful of mixed mus- tard, a little Cayenne pepper, and salt, and stir this 88. s . RECEIPTS: neg Bee together with a large fork, on a flat dish; turn in gently, stirring all the time one way, half a bottle of — sweet oil; add a little vinegar; turn in a little more — oil, stirring it up well. Put about half of the dress. ing with the meat, mix it up with a spoon; adda little more vinegar, put it into the centre of a flat dish; cut the lettuce in quarters; dry the lettuce in a ene and lay it neatly neal the meat; turn — the remainder of the dressing over the lettuce. Te may be served the same as the above, or cut the — celery very fine with a knife, but do not chop it. After it is cut, mix it well with the meat. Send it — to table in a celery bowl. | a LOBSTER SALAD Is made the same way as chicken salad, only the — labster should be cut into small pieces, and not — chopped. The row or coral ef the lobster should — be grated fine to garnish the dish. ; SALAD DRESSING. Take the yolks of two hard-boiled and two raw eres, put them into a flat dish, with ’® large spoon- ful of fresh mixed mustard, a little salt and Cayenne pepper; stir this well together with a large wooden spoon, or an egg-beater; turn in by degrees half a bottle of sweet oil, half a cup of good, sharp vinegar, — and the juice of a lemon, stirring all the time. J] sometimes add cream instead of vinegar. ee. GARNISHING FOR DISHES. 89 DRESSED LETTUCE. _ Take half a cup of white sugar, and as much vine- gar. After the lettuce has become quite crisp in ice-water, drain and wipe it dry; cut it small; turn ; on the vinegar and sugar. GARNISHING FOR DISHES. AN EDGING FOR HASHES. Boil two teacups of rice half an hour, and season it with a little butter and salt; form He rice round the dish about three or fis inches high, rub it over with the yolk of an egg, and set it in the oven to brown. When it is done, turn the hash into the middle of the dish. This makes a very handsome finish to a dish. Rice prepared in this way, spread over a pie made of cold meat, for the crust, an inch thick, and browned, is nice. POTATO CRUST OR EDGING. Boil one dozen good potatoes, and mash them well. Adda piece of butter, a little salt, and half a cup of.cream or milk. Stir it well with a large spoon, and form it the same as the rice. It is even Loe 29 for a crust than rice. 8* Fetes 90 RECEIPTS. POTATO EDGING FOR TONGUE. Prepare the potato as above. Put it around the dish in lumps with a large spoon, and stick. into each lump a sprig of parsley. FOR VEAL, COOKED IN ANY WAY. Slices of lemon and grated horseradish, laid around the dish, or sent to the table in small dishes with the meat, are a ee improvement in the apeeas ance, ot Cia FOR CORNED LEG OF PORK. Parsnips and carrots, cut the long way, aa inc around the dish. FOR CORNED BEEF. Beets and carrots. FOR BOILED MUTTON. A little drawn butter and capers turned over the - mutton, carrots and parsley around the dish. CURRANT JELLY ~ Is a necessary appendage to all wild meats, and — likewise to roast mutton. PARSLEY, LEMON, EGGS. eee Curled parsley, lemon cut in slices, eggs boiled hard, cut in various forms. i z #F- oe & Ss a ae SAUCES. 91 SAUCES. ; ad: ref Be OYSTER SAUCE. _ Take two quarts of oysters, wash them out of the liquer with the hands to. get out all the grit; let the liquor stand and settle, then drain it into a saucepan, add a little mace, and set it to boil. Braid two spoonfuls of flour into half a pound of butter; stir this into the boiling liquor, and let it again boil up; then put in the oysters, and give it one boil. Serve it in an oyster-dish. ANOTHER OYSTER SAUCE. Take a quart of good oysters; wash them clean from the liquor; let that stand until settled; turn it into a saucepan. SBraid quarter of a pound of but ter into one table-spoonful of flour; stir it into the liquor, with a little mace, pepper, salt, a glass of white wine, or a cup of cream; give it one boil; add the oysters, and let it boil up once. Serve in an oyster-dish. CELERY SAUCE. Take two or three heads of celery, cut it up fine, put it into a saucepan with about three pints of cid water, a little salt, and a few pepper-corns. Boil it two hours. Braid into a quarter of a pound of butter a table-spoonful of flour, stir it in with half a teacup of cream; add the seasoning, and let it boil up well. sete WEL 92 “RECEIPTS. — BREAD SAUCE FOR PARTRIDGES. — Por: Cut up an onion, and boil it in milk until iti is quite soft; then strain the milk into a cup of stale bread-crums, and let it stand one hour. Then put it into a saucepan, with about two ounces of | butter, a little pepper, salt, mace, and the boiled onion. Boil it all up together, and serve it in aa sauce-tureen. eli es iar. ANOTHER BREAD SAUCE. ae Take a large slice of stale bread boiled in suited and water, a little mace, pepper, and salt; when about half done, add a piece of butter aid a glass _ of white wine. Let it boil uP once. = ; . FISH SAUCE. | Take half a pint of milk and cream toeeeee tire! eges well beaten, salt, a little pepper, and the juiceyof half a lemon; put it over the fire, and stir it constantly until it bese to thieken. Serve it the same as drawn butter. . LOBSTER SAUCE. Take out all the meat and the soft part from the body; cut it up very fine, and put it into a sauce. pan with a pint and a half of white stock. Braid into a quarter of a pound of butter a large spoonful of flour ; stir it in, and add a little salt, pepper, < and vinegar; give it one boil: Send it to the table, i in an oyster-dish, as sauce for boiled fish. SAUCES. 93 DRAWN BUTTER. ' Take half a pound of butter; braid into it two table-spoonfuls of flour; put it into a saucepan, and add one teacup of boiling water; set it on the fire, stirring it all the time until it almost boils. PARSLEY AND BUTTER. To half a pint of drawn butter add two table- spoonfuls of nice green parsley chopped very fine (with a knife, on a board, not in a tray); give it one boil. Served with boiled chickens, lamb, mackerel, or blue-fish. CAPER SAUCE FOR BOILED MUTTON. To three gills of good drawn butter add about half a cup of capers; give it one boil. Be sure and stir all the time, for fear of oiling. EGG SAUCE FOR BOILED FISH. _ Boil hard four eggs ; drop them into cold water for five minutes; shell them, and chop them fine; stir into good drawn butter; give it one boil. SHRIMP SAUCE. Cut up in small pieces a dozen shrimps ; add half a pint of good drawn butter, a little pepper and salt, and a spoonful of vinegar; give it one boil. Served with any kind of boiled fish. 94 _ RECEIPTS. MUSHROOM SAUCE. be eda Soak, peel, and wash clean, a dozen ninshPDeRAe cut them in small pieces, stalks and all; cut up two onions; put into a saucepan quarter of a pound ‘of butter, stirring it till melted; put in the onions, shaking the saucepan all the ies add half a wine- glass of vinegar, and half a pint of water; then put in the mushrooms; cover them tight, Mind the saucepan constantly for ten minutes ; adda spoonful of soy; dredge in a little flour, salt, and Pepper sy give it one boil. i APPLE SAUCE. | BE face 24 Peel, quarter, and core the apples, sail thvaer them into cold water; rinse them out; put them into a preserving-kettle with a very little water, and cover them up tightly ; stew them until nearly won 4 then sprinkle in sugar enough to sweeten them to ‘your taste. Cover it up tight again, and simmer them until done. Turn the kettle bottom upwards, so as not to stir the apples and break them, as the sauce looks much better with the: apples whole as possible. , The time of cooking apple sauce aependd upon the kind of apples used. Greenings cook much quicker than other kinds, and are the best kind for cooking. . ANOTHER APPLE SAUCE. Put a pint of water and a quarter of a nol of sugar into a saucepan; let it boil about ten min- SAUCES. 95 ates; put in as many apples peeled, cored, and quartered, as the sirup will cover when it boils up. ‘Simmer until quite tender. The apples will be transparent, and, if taken up carefully, look very handsome. - _ Apple sauce made in this way does not require any more sugar than when made in the common Way; it requires a little more care, and looks much handsomer. ANOTHER APPLE SAUCE. Put the apples into an earthen crock, with a handful of sugar, a pint of cider and water, and cover it with a brown crust. Bake it in the oven three or four hours. If baked ina brick oven, let It remain all night. CRANBERRY SAUCE. . Pick and wash the cranberries. Put them into the kettle or saucepan with a little water, and stew them about half an hour; then stir them up, and “add sugar enough to sweeten; stir it in, and cover it up tightly ; let it simmer fifteen minutes; take off the cover, and let it simmer a little longer, and turu it into an earthen jar. ANOTHER CRANBERRY SAUCE. ‘Stew the cranberries forty minutes; strain them through a sieve; add sugar to your taste, and then 96 RECEIPTS. | * give it one boil; turn it into moulds. To take it — out of the moulds, put it into hot water about a | minute; then turn it out on a dish. VEGETABLES. TO BOIL POTATOES. Peel them; lay them into cold water two or three hours before you cook them; put them into boiling water, and boil them half an hour; then drain off — the water, sprinkle over them a little salt, give them a shake, put the cover half on, and let them — stand while dishing dinner; take them up with a spoon. | MASHED POTATOES. — Boil them as above directed; put them into an earthen pot; mash them very quickly with a potato- masher; add a piece of butter, half a cup of cream, and a little salt. Beat this up very lightly with a spoon, put it.in any form in tin plates, and rub them over with egg, and set them in the oven ten 4 or fifteen minutes. FRICASSEE POTATOES. Take cold boiled potatoes; cut them into square pieces ; put them into a saucepan with a little pep- VEGETABLES. 97 per and salt; dredge in a little flour, a teacup of _ drawn butter, a great deal of chopped parsley, and a little hot water. Let it simmer until it is very hot, stirring the pan very often. FRIED POTATOES. Cut cold potatoes into slices; dredge on a little flour, pepper, and salt; put them into a pan where sausages have been fried; if you use potatoes that have not been cooked, cut them into thin slices, and pour boiling water over them; let them stand while you fry a few slices of salt pork; wipe them dry, and fry as many at a time as will cover the bottom of the pan. All kinds of vegetables should be put into boiling water to cook. Every kind of vegetable, excepting green peas, should lie in cold water some time before cooking them. ANOTHER FRIED POTATOES. Cut potatoes very thin (there is a machine for cytting potatoes to be had at Waterman’ 8) j ; have hot lard enough for the potatoes to swim in; fry a light brown; keep stirring to prevent their Gains too dark- lore skim them out with an egeg-slice, Send to table hot and dry. TO BOIL PEAS. Peas should be well picked over, but not washed, as, In washing them, that little sweet stem that con- 9 98: RECEIPTS: nects the pea to the pod is lost ; put them into boil- 4 ing water, and boil them thirty minutes; then drain them through a cullender; put them into atin dish, with a little butter and salt; stir them, and keep — them hot while dishing the meat. As peas grow older, they should be boiled longer; and when they — are quite old, put a little saleratus into the water in — which they are to be boiled. TO DRESS PEAS ANOTHER WAY. Put them into a saucepan; place it into another | vessel of boiling water; put in a small piece of butter, salt, pepper, parsley, the heart of lettuce, — and a‘little summer-savory. About twenty minutes before dishing, add another piece of butter, and dredge i in some flour, and stir it. For sauce, take — one egg, juice of a lene a very little salt, pepper, — and a little milk; stir it constantly: until it Pickens. x After the peas are dished, pour the sauce over them. STRING BEANS Require one hour to boil. They are dressed the samc as peas. ‘ ert: SHELLED BEANS. Shelled beans of any kind require an hour tor _ boil. Dress them with butter — salt. BAKED BEANS. Put a quart of white beans to. soak in soft alae i at night; the next morning wash them out of that. | VEGETABLES. 95 water; put them into a pot with more water than will cover them; set them over the fire to simmer -vatil they are quite tender; wash them out again, and put them into an earthen pot; scald and gash one and a half pounds of pork; place it on top of the beans and into them, so as to have the rind of the pork even with the beans; fill the pot with water in which are mixed two table-spoonfuls of ‘molasses. Bake them five or six hours; if baked . in a brick oven, it is well to have them stand in over night. i STEWED BEANS. - Put a quart of cranberry or white dry beans to soak in cold water over night; wash them out of this water, put them into cold water, and set them where they will get scalding hot; wash them again, rubbing them through your hands, to take off what hulls you can. Put them in three quarts - of water, where they can simmer three hours. Put a piece of rather fat salt pork to boil about one hour; take it up, skin it, and put it in with the beans ; let them simmer two hours. Serve the pork with the beans. SQUASHES. They should boil one hour. Mash them with a -potato-masher, with a little butter and salt. Sum. mer squash must be sijueezed in a clothanstead of mashed. > RECEIPTS. o' = | TO BOIL ASPARAGUS. ee Peel the tough skin off the white part, and tie i up in small bunches; put it into boiling water, and boil it twenty minutes. Dish it on some slices of ~ buttered toast; sprinkle on a little salt, and turn over a little drawn butter. ANOTHER MODE. Half boil the asparagus, and take it off to drain; cut it into small bits, and fry it in butter. Garnish - a dish of veal cutlets, or mutton chop, with the © asparagus laid around the dish in little lumps. EGG PLANT. Cut the plant in slices, sprinkle them with salt and pepper, then dip them in egg and crums, and fry them quite brown in a little butter. ANOTHER WAY. Cut them in slices, sprinkle on a little pepper, salt, and flour; fry in butter. OYSTER PLANT. Scrape it clean, boil it one hour, take it into a — pan and mash it with a potato-masher. Season it — with a little pepper and salt; make it up into small cakes, about the size of shes top of.a teacup; flour them Ae and fry them in butter. VEGETABLES. 101 ANOTHER MODE. - Boi: it one hour, cut it in thin slices, season it with pepper and salt, add a cup of cream, and a little flour ; put it in a saucepan, and let it stand on the fire to heat the cream, and then dish it. MUSHROOMS. If they are old, turn on some boiling water, and let it stand five minutes; if they are tender, this is unnecessary. Cut them in small pieces, put them in a saucepan, and let it boil ten minutes. Braid a little flour into a piece of butter, and stir it in the mushrooms ; add a little pepper and salt, give it one boil, and serve it in an oyster-dish. STEWED MUSHROOMS. ‘Be sure your mushrooms are fresh; soak and wash them very clean. Put into a stewpan half a pint of water, one ounce of butter, the juice of one lemon, a little salt and pepper, then the mushrooms; set the saucepan on a quick fire, let them boil ten minutes, stirring all the time; thicken half a cup of cream with a little flour, stir it in, and let it boil once. Send them to the table in a covered dish. They are very nice eaten. with beefsteak. SPINAGE. Pick it clean, let it lie in cold water an hour, wash it out, and boil it an hour and a half, then put gx * "402 - - RECEIPTS. it in a cullender to drain ;- drop four eggs in boiling water, dish the spinage, and take the eggs out care- fully so'as not to break them; lay them on the pet of the spinage. - ANOTHER MODE... Boil the spinage one , hour; take it up Hand ist it very fine ; add pepper, dal, and a little piece of butter ; ey it into a saucepan, and simmer it ten CEs toast some bread, butter it, and dish the spinage on the toast. CAULIFLOWER. Boil it one hour in water, and then add two cups of milk, and let it boil gently an hour longer. — Dish it in a deep dish, and turn over it some drawn _ butter. CABBAGE. Boil it two hours. It is very nice, also, after it is boiled, chopped very fine, and fried in a little butter. When done, add a little vinegar, a stir it up. TURNIPS AND PARSNIPS. Boil them an hour and a half; mash them the same as squash, or cut them in slices, and serve — them plain. , FRIED PARSNIPS. Boil them half an hour, cut lengthwise ; let them cool; fry them in a little butter, or roll them in egg VEGETABLES. 103 - vet erums, and fry in butter. This is a very nice dish of vegetables. | tg CARROTS. Boil them two hours; cut them lengthwise in slices, or dress them the same as potato fricassees, or serve plain. BEETS. Boil them three or four hours; be careful not to eut them before boiling, as all the color will boil out; when they are boiled, lay them into cold water about five minutes, rub off the skin, and split them lengthwise. Beets are very nice to make a salad, if dressed the same as lettuce. e . * < TO BOIL GREEN CORN. Take off all the husks; pick off all the silk; cut off the rough ends; put it into boiling water, and let it boil half an hour. Send to table in a napkin. ANOTHER WAY. Prepare as above; boil half’an hour; cut the kernels from the cob; stir in a little butter and salt. Send it to table in a covered dish. CORN OYSTERS. Kighteen ears of corn, cut from the cobs into a dish, one cup of cream*or milk, one teaspoonful of salt, one of pepper, one egg, and flour enough 104 | RECEIPTS. to make a batter as thick as for pancakes; dropa large spocnful into boiling lard, and fry shen a nice brown. | TO BOIL RICE. Wash clean two cupfuls of rice; put it into a pot — with two quarts of water, and boil it quite tender ; turn it into a_cullender to drain, but do not stir it. Let it stand before the fire to dry about ten min- — utes. Every kernel of rice will be Rep eraes dry, , and look very white. ANOTHER WAY. Boil the rice in milk till it is.quite tender; that is, do not dry all the milk away. Sift in a little fine — sugar while hot. This is a very nice dessert for — children. . | | rere RICE ChoQunti Wash well one teacupful. of rice; put oh to boil | in a pint of milk, the same of Water until quite tender, but dry ; stile hot, add a piece of butter — the size of an egg, two table-spoonfuls of white ~ sugar, two eggs, the juice and grated peel of one lemon; stir this up well; have ready the yolks of two eggs, beaten on a plate, some fine cracker-crums on another; make up the rice with your hands in rolls about three inches long, and two inches round; _ dip into the egg, then into the crums 5 fry them in — hot lard to a light brown. Served hot. Bisa ~ VEGETABLES. ie 105 TO BOIL HOMINY. “Take two teacups of white hominy ; put it to soak in cold water over night; in the morning wash it out, and put it into cold water, and boil it an hour and a half, stirring it very often; when done, sprinkle a little salt; uncover the saucepan, and let it stand a few minutes. This is very nice for breakfast, and particularly for children. TO BOIL FINE HOMINY. Have your hominy picked over, to be sure that it is perfectly clean. Have ready a saucepan of boiling water; take a handful of hominy in your left hand, and the spoon in your right; sprinkle the hominy into the water, stirring all the time, until as thick as desired; let it boil one hour; stir it often, to prevent burning. HOMINY FRIED. Take boiled hominy; add a piece of butter, a little pepper and salt, a cup. of cream, and flour or white Indian meal enough to stiffen it; stir this up; make it up into small cakes; fry in butter on a griddle. BAKED TOMATOES. ‘Turn boiling water over them; cover them up and let them remain one hour; then peel them, and lay as many as will cover the bottom of a pie- dish; season them with pepper and salt, and sprinkle ‘106 3 RECEIPTS. fine bread-crums over them, with some pieces of ‘ butter; then put another layer of tomatoes, another — seasoning, bread-crums and butter, until cae dish» is filled. Bake it one hour. ANOTHER MODE. Peel and cut them, and put them into a saucepan ; _ shake in a little flout, pepper, salt, and a little butter, and stew them two hours. Add suger, if liked. ANOTHER MODE. ‘Slice them, lay Ana into a dish, sprinkle a little salt over them, and let them stand two or three hours. There will be a bitter liquor, which must be drained from them. 'Take them out, and put.them into a dish, with pepper, salt, and butter. Bake them one hour, FRIED TOMATOES. Slice the tomatoes ; dredge on a httle flour, pep: per and salt. Fry theing in butter for breakfast. ae et TOMATOES RAW. eae sao Take raw tomatoes, slice them, and dress them with pepper, salt, and vinegar. BOILED ONIONS., *_ Boil them one hour in clear water: or. in water, then drain the water off, cover them with # Tt bal’ oe VEGETABLES. 167. milk, and boil until tender; when dished, puta little butter, and a very little pepper, over them. FRIED ONIONS. _ Cut in thin slices six large onions; turn over them a quart of boiling water ; let them stand half an hour; drain and wipe them dry with a cloth; dredge on a little flour, pepper and salt ; have ready some hot butter, or nice drippings; fry them a ‘nice brown. . ARTICHOKES. _ Wash a dozen artichokes; boil them; take off the skins; cut them in small pieces; put them into a saucepan, with a piece of butter the size of an egg, a little pepper, salt, and chopped parsley; dredge _ ima little flour, and half a cup of cream; stir until it boils. * INDIAN DUMPLINGS, TO EAT WITH PORK OR GOOSE. Take a quart of Indian meal, a table-spoonful of. salt; scald the meal with boiling hot water; let it stand until cold ; then wet your hands in cold water ; make up balls, the size of a common potato, quite hard; dro> them into a saucepan of boiling water; cover them up, and boil them thirty minutes. They are very nice with the gravy of roast goose or pork. 108 RECEIPTS. BOILED MACARONI. . Take a small pie-dish full of macaroni; put it to — soak in cold water for an hour. Put it on the fire to boil half an hour; then adda cup of milk, andlet — it boil until tender. Drain it through a cullender for — a minute, then dish it; adda good-sized piece of | butter, a little ne and serve as a plain vegetable. = BAKED MACARONI. _ After soaking as above, let it boil in wile about st half an hour; drain it; have some nice cheese grated very fine. Buttes a baking-dish; sprinkle in a little cheese, some small pieces of butter, a little white pepper and salt, a layer of macaroni, another of cheese, pepper and salt, then macaroni, and so on, until the dish is full, putting the cheese on last, — with bits of butter. Set it into a pretty hot oven to brown about twenty minutes. Thisis very nice — as a vegetable. MISCELLANEOUS. TO KEEP TOMATOES FOR WINTER. Pour boiling water on them, and let them stand — one hour; peel them, take out what seeds you can without breaking them too much, and season them * 2s | Se es aed . , MISCELLANEOUS. 109 with pepper and salt. Stew them about half an hour; put them into stone jars, cover them with a piece of paper, and try out some very nice beef tallow. Strain it into the jars; put in a cork stopper while the fat is hot, that it may soak into the pores of the cork, and tie a bladder over it. This will keep a year. Put them in small jars; for after it is opened and exposed to the air it will not keep. When wanted for .use, cook it the same as fresh tomatoes. ANOTHER WAY. Prepare as above ; put them into tin cans and sod- der them while WNetiine hot, or ae them into self: sealing cans. TOMATO CATSUP. _. Take half a bushel of tomatoes, cut them in two, lay them in a dish, sprinkle a little salt over them, and let them stand three or four hours. Then drain off the water, and put the tomatoes into a preserv- — ing-kettle with a pint of water’; let them stew two hours. Strain them: through a cullender, and put them back into the kettle, with half a teacup of salt, half an ounce of Cayenne pepper, one ounce of cloves, one ounce of nutmegs, one of mace, and one quart of good white wine; boil this one hour. When cold, bottle it and stop it phehte: 10 110 RECEIPTS. . PLAIN SANDWICHES. Cut the ham or tongue very thin, trim off the - fat, and cut the bread thin; spread it with very nice butter; lay meat on very smoothly. Press the other slice on very hard; trim the edges off neatly. ! A DRESSING FOR SANDWICHES. Take half a pound of nice butter, sinh ‘ane spoonfuls of mixed mustard, three Spoeuiae of nice sweet. oil, a little white or ay pepper, a little salt, the yolk “of one egg; braid this all together very smoothly, and set it on the ice to cool. Chop very fine some tongue and ham; a little cold chicken is _very nice added. Cut the bread very thin; spread it with the dressmg.» Then spread over the meat, then the bread, and press it together very hard. Trim off the edges, that the sandwiches ey be- all one size. ; WELSH RAREBIT. Cut a pound of cheese in slices a quarter af an. inch thick; put a piece of butter the size of an egg in a small frying-pan.- Lay in the cheese, cook it about five minutes, and add two eggs wall beaten, a dessert-spoonful of mixed mustard, and a little — pepper. St'rit up; have ready some slices of but tered toast, turn the cheese over it, and send it to table very hot. It is also very good cooked without the eggs : * MISCELLANEOUS. Wt OMELET. - Beat up four or six eggs very well; add a very little salt and pepper, and one spoonful of good milk or cream. Have ready a piece of butter in the omelet-pan ; stir it round until quite hot, and turnin the egg; stir it fora minute. As soon as it begins to set, raise it from the edge of the pan with a knife ; let it brown a little, and lap it half over. Slip “it me a dish. Send it to table very hot, or it is not good. — This is very nice when meat, parsley, or any Pidnd of seasoning, is either stirred into the egg or laid on to one half of the omelet, with the other half lapped over it. ANOTHER OMELET. > Beat up six eggs; chop very fine half an onion, a little ham, a sprig of parsley, and add salt and pep- - per. Mix this all well together; put a bit of butter half the size of an egg into a frying-pan, and heat it hot; turn in the mixture, stirring it all the time until it begins to thicken. Then letit stand to brown three minutes, lap it half over, slip it on to a dish, and send it to the table very hot. Omit the onion and ham, if preferred without it. OMELET WITH MEAT. When the above is set, have ready any kind of meat, chopped fine and seasoned; lay it over half the omelet, and lap the other half over it. This-is 112 RECEIPTS. a difficult dish to prepare, as the cook must move quickly and with care to make a good omelet. TOMATO OMELET. vie Beat up six eggs; mix two table- spoonfuls of. flour with a little butter, and add some salt and pep per; peel and chop very fine four tomatoes; stir this all together, and fry it the same as above directed. Seo OYSTER OMELET. : ng Prepare the omelet as above; chop a dozen oye ters, and stir them into the ont as before diretiag ANOTHER MODE. Beat up six eggs; mix a spoonful of flour with a — little milk. Stir it into the egg, and season it with pepper, salt, and a little chopped parsley. Heat the — griddle, and rub it with butter; turn on the mixture © very thin. When a little hardened: roll it up, and send it to the — very hot. DROPPED EGGS. ani Have ready a pan of boiling water, and break the © eges, holding it very close to the water. Drop in~ very slowly, that the yolk may not break. Witha ~ large spoon dip the boiling water over the yolk — _ until the white forms a skim over it, and take out — the egg with an ege-slice, half a dozen in a dish. It — is a very pretty dish dcauaea with parsley ; or dipteds on butter toast they are very nice. : * * i | I : MISCELLANEOUS. 113 HARD SCRABBLE. - Beat up six eggs; season with a little pepper and salt; put a piece of butter into the frying-pan. When i: is very hot, turn in the egg; stir it until it thickens, and serve it very hot. ” FRIED HAM AND EGGS. Fry the ham; dish it; turn the fat out of the pan, and wipe it out; drain the fat into the pan, leaving the sediments; add some good lard to it, and let it get boiling hot. Drop the eggs the same as above, and dish them around the ham. ee | | TO MAKE MILK TOAST. Put half a pound of butter into a-tin toast-pan; dredge on a little flour, and rub it in with a spoon; turn on a teacupful of boiling water, stirring it all the time; then add three gills of milk or cream, and stir it until it boils up once. Toast the bread a light brown; dip it while it is hot, one piece ata time ; lay them in the dish, and over each piece put a large spoonful of the dip. When the dish is filled, pour the dip over the whole. SOFT SPREAD TOAST. Toast the bread, and spread it while it. is hot. Have ready half a pint of hot milk or water ; dip the toast in very quickly, that it may not soak too much, but merely to moisten it. “abe ae ® Ve i eee Jae + 114 - RECEIPTS. Dry toast should never be laid one slice upon another, but set on the edge to Heaps Cha eeer sa TO MAKE COFFEE. The mgd should be dried in ‘es oven ie ee door open one or two hours before roasting. When it is ready to roast, set it on the fire in an iron pan, and stir it constantly until it becomes a light brown. es two pounds of coffee add a bit of butter about the size of a walnut three minutes before taking it from the fire. Coffee is much better when it is roasted, ground, and made within one hour. One cup of ground coffee will make one quart gf coffee. To make coffee in a biggin, put the ground coffee into the filter, wet it with cold water, and let it stand five minutes to swell. Put the filter into the pot. where it belongs; fill it up with boiling water, and set where it will keep hot, but not boil. When this has run through, add water until you have made a _ quart of coffee. It does not require more than ten minutes to make good coffee. To boil coffee, put into a coffee-pot one cup of ground coffee, an stir in one egg, or a piece of salt fish-skin two ame square; add one quart of water. Boil it ten minutes, take it off, turn a cupful out at the spout, and back again into the pot. Let it stand ten minutes. Turn it off into another pot to send to table. Boiled cream or milk nea ge i ‘gerved-with coffee. . - gal #18) Se eee Peay | See Be ss. alter 2 is J PASTRY. Tilo Cakes TO MAKE THA. Seald the teapot, put in the tea while the pot is - hot; turn in just water enough to wet the tea, and let it stand about five minutes; then fill up the tea- pot with boiling water. The quantity depends on taste. 7 46 TO MAKE SHELLS OR COCOA. - They require two or three hours to boil. Some_ persons like cocoa roasted and pounded before boil- “Ing it. CHOCOLATE. Toa quarter of a pound of chocolate add two “quarts of water, stirring it frequently until it is dis- solved ; give it one boil, then add one pint of cream or one quart of milk, and give it one more boil. Sweeten it to your taste. PASTRY. ‘RICH PUFF PASTE. . To one pound of flour allow one pound of butter. Wash the butter in cold water; divide it into three “parts, make it into thin cakes, and lay them on the ice to harden. Sift the flour; take one cake of the butter and rub it well into the flour; mix it up lightly with the tands with cold ice-water; sprinkle 116 RECEIPTS. a little flour on the paste-board, and roll the crust out very thin, rolling from you always. Be careful not to break the crust with the rolling-pin. — Roll out one cake of butter as thin as possible, lay it on. the paste, dredge on a little flour, roll up the paste, then roll it out thin again; roll out the other cake of butter, lay it on the paste, dredge on a little more flour, and roll it up again. Cut it into as many pieces as required. For edging, roll outa piece as long as will go around the plate without piecing, as — it looks much better. The edging should be three or four layers of paste rolled very thin, and put on the rim of the plate. . Use sifted flour to dredge on the paste-board, and to roll the butter and paste together. This flour is included in the Orem of the flour for the paste. | COMMON PASTE. Take one pound of flour, and three quarters of a pound of butter; sift the flour on the paste-board ; take two thirds of the butter, cut it with a knffe into the flour, mix it up with just ice-water enough - to stick the flour and butter together, and roll it oct about an inch thick; put the rest of the butter | on the paste; dredge on some flour, roll up the paste, flour the board and roll out the paste gain smooth, and then roll it up again. This is a very good paste to line the plates cree and use the puff paste for the PASUIE and pee) ; crust. | ates PASTRY, 117 sar Bas A VERY GOOD COMMON PASTE. = ~ Toa pound of flour take half a pound of butter and a quarter of a pound of lard (this is best in ‘winter), or half butter and half lard, allowing a “pound of flour to three quarters of a pound of ‘shortening. Mix the lard and a little salt with the flour very lightly and quickly with ice-water; flour ‘the board, roll: out the paste about a quarter of an inch thick; put half the butter on with a knife, in little bits, dredge on a plenty of flour, roll up the paste, then roll it out again; put the other half of the butter on the same as before, and again roll it ce This is a very nice crust for meat pie. VOL-AU-VENT. Take rich puff paste, roll it half an inch thick; cut the shape and size to suit the dish it is to be eoreed in. Roll the piece of paste left not quite half an inch thick; cut two strips one inch wide; brush the © paste on the dish with a little cold water; lay ona rim, brush that over with water; lay on another rim; fill out the paste with pieces of stale bread; ‘roll a cover, place it on top, marking it round the ‘size of the inner rim; brush this over with the white of an ego; set it into a quick oven to bake. ‘Be careful that it bakes even; it may require turn- ing, as it must rise even to look well. It will bake m about half an hour. When done take off the ‘cover with a knife, take out the bread, fill it with whatever you please, place the cover on, and send 118 . RECEIPTS. it to table. This is a very handsome dish for con pany. es If the top is brushed over with ope aa sugary and sprinkled with pounded almonds, and the vol-au_ vent filled with preserved fruit, it is a ve hand: some dish for dessert. : an ae CHEESE CAKE. Roll out some nice puff paste, not very thin, brush — it over with cold water, spread it half over with grated cheese; then lap the other half over, and pass the rolling-pin lightly over it; cut into strips about four inches long and two se bake in ee quick oven. These are very nice with pppoe APPLE PIE... In the fall of the year, when apples are very juicy, 7 they make nice pies without stewing. Cut them: thin; line a deep plate with crust; put in a layer of. apple, some good brown sugar, a little mace or cin- namon, grated lemon-peel, and a very small piece of butter; then another layer of apple and seasoning; sover 7 with a good paste, and bake #¢ in a moderate 3 oven. After the top crust is done, let it stand i 1D the oven, with the door ODER; fifteen minutes. * A NICE APPLE PIE. a Peel, quarter, and core, about eight spplad ie, make two large plate pies, and put them into a saucepan, with a very little hot water. Let them. PASTRY. - a stew until they are quite soft, and then turn them into a dish to cool. While they are hot add a piece of butter about half the size of an egg, a little mace, the rind of a lemon grated, half a glass of wine, and sugar to the taste. Let it get quite cold; line flat tin plates with a good crust, fill them with the apple, anc put on a rim and upper crust of puff paste. A VERY - NICE APPLE PIE OR TART. . Halve and core about ten good greening apples, put into a saucepan three cups of white sugar, one lemon sliced, a little mace, and a large cup of water. Let this boil up. Then lay in the apples carefully, and let them simmer until they are tender and clear; take them out on a dish with a spoon, keeping them as whole as possible; let the liquor boil away until there is only enough juice left for the pies; line the plates with crust, and lay in the apples carefully. Add a glass of wine to the juice, put a double edge of puff paste around the rim of the plate, turn in the juice, brush over the paste and the apple with the white of an egg, and sift a little fine sugar over it. . Bake it until the crust is done. yo a ie IMITATION APPLE PIE. Six soda-biscuit soaked in three ‘cups of cold water, the grated rind and juice of three lemons, and sugar to your taste. This will make three pies. 120 RECEIPTS. RHUBARB TARTS. Peel and ay the rhubarb into small pieces, and yut them into a saucepan with a little sugar. Stew It until it is tender. Put it in a flat dish, and add more sugar, a little butter, mace, or cinnamon. — Line some small tin plates with paste, put a rim of puff paste, and fill them with the rhubarb. Strips’ across the top add to the appearance of tarts. Bake them until the crust is done.. Ret RHUBARB PIE. Peel the rhubarb ; cut it in very small. ‘piecess line a deep plate with common paste; fill the plate — half full of rhubarb; put in a plenty of sugar, a little - cinnamon; then fill the plate full of rhubarb, some — more sugar, and a small piece of butter; cover the — pie with a good paste ; bake until the crust is done; then let it stand in the oven, with the door epee | ten or fifteen minutes. eas sel GOOSEBERRY:» PIES OR TARTS. a. Pick off all the stalks and little blossoms, and make the pies the same as the rhubarb. For the tarts, the gooseberries should be strained through ~ a coarse sieve. The seasoning should be put in — while the fruit is hot, but the fruit should be per- | fectly cold when put on the paste. MINCE PIE. ate: Boil a beef tongue weighing six pounds, and what i PASTRY. 121 ty called the vein.of a round of beef weighing six pounds, six hours; then skin the tongue, and chop the beef and tongue-very fine; add five pounds of _ beef suet chopped very fine, five pounds of stoned _ raisins, three pounds of itied currants, a pound and a half of citron in small thin pieces, Bois pounds of brown sugar, one pint of good molasses, one quart of brandy, one quart of white wine, half a cup each of salt, cinnamon, allspice, and cloves, three nut- megs, and a table-spoonful of mace. Put this all into a large pan, mix it well together with the hands, _ and let it stand over night. What you wish to bake take into another pan, and add one half as much _ fine-chopped apples as you have meat. Mix it up” well, and let it stand an hour. If it is not quite _ sweet enough, add as much sugar as required, and a little more wine. Put the remainder of the meat into a jar for future use, and turn on a little brandy. Cover it tight, to keep the air from it. This not only keeps.well, but is better than when it is first made. When more is required for use, the propor- - tion of chopped apples, &c., to be added, as named above, with wine to moisten the meat. Champagne wine may be used, if preferred. _ PEACH PIE. Peel and cut into thin slices the peaches ; roll out the paste quite thin; line the plate with it, and fill | it, half fall with the See Add a cup of sugar ; then fill the plate with peaches and a little” more 7 1] ace, ae 8 & 122 RECEIPTS. sugar, cover it with a puff paste, and bake it three a quarters of an hour. . v7 * _ ANOTHER PEACH PIE. Peel the peaches, cut them in halves, and sce them into a saucepan with a very little water and sugar, and let it simmer until the peaches are tender. Let them cool; add a little more sugar to the juice, and let it simmer until it thickens. Line a plate — with paste, lay in the pieces, and turn the juice over them. Put ona rim of rich puff paste, and cover it, or not, with some of the same paste. Bake it twenty minutes. | BLACKBERRY OR WHORTLEBERRY PIE. Line a deep plate with paste; fill it half full with berries, and add half a cup of sugar, a small piece of butter, and a little cinnamon; fill up the plate — with berries and a little more sugar, and cover it with a good paste. Bake it one hour. ) Stew.a quart of cranberries in just water uc to keep them from burning; maké it very sweet; : strain it through a cullender, and set it away to be cool. When quite cold, make a,paste as for apple 4 pudding ; spread the cranberries “About an inch a thick; roll it up in a floured cloth, and tie it close : at the ends; boil it two hours, aie serve it with sweet sauce. 3a Stewed apples, or any other kind of £ fruit may y be made in the same way. 7 2 ce “ae TS . Z eras eee ~ ‘i » ar! Ter rah ig ees PUDDINGS. 143 TROY PUDDING. One cup each of raisins, suet, molasses, milk ; three cups anda half of flour; one teaspoonful of saleratus; stir it all together; put it into a pudding- cloth, and boil it three hours. Serve it with sweet ‘ertide. CORN PUDDING. Take eighteen ears of sweet corn, cut down lengthwise and scraped from the cobs; about a pint of milk, and three eggs; put in sugar and salt to the taste. Bake it three hours slowly. ANOTHER CORN PUDDIN G. Taeslve full ears of corn erated, one soft cracker pounded fine, two eggs, a pint of milk, three large spoonfuls of sugar, and a teaspoonful of cinnamon. Bake about two hours. QUINCE PUDDING. Stew and sift eight quinces; add half a pound of sugar, six eggs, a pint of cream, and a little cinna- mon. Baked in a dish, lined with paste, one hour anda half. * *® OUNCE PUDDING. ' Six eggs, six apples chopped fine, six ounces of bread-crums, six ounces of currants, six ovaces of sugar, a little salt and nutmeg. Boiled two ticurs, and served with sweet sauce. hat - * 144 RECEIPTS. - oS SRE OPRTETERS, 9 ae ee Take four eggs, one pint of milk, a little salt, “thie rind of one lemon grated, or a few drops: vor” the | ~ essence of lemon, and flour enough to make a light ; batter. Have ready some hot lard, drop ina large spoonful of batter, and fry them a a brown. . Serve with sugar and wine. er 2 APPLE Bee inka the batter the same as thie evedthe: : “she ‘the apples a quarter of an inch thick, the round way; take half a teacupful of brandy, dip the apples _ Fe into it, roll in the batter, and. fry them in hot lard toa light brown. Serve with wine and sugar. Or, chop the apples, stir them into the ee and ee as above. i POTATO PUDDING. Boil six good mealy potatoes, mash, then very. ; fine; beat them well with the yolk of five eggs, half a a pata of white sugar, quarter of a pound of Song ter, — beat the whites to a strong froth,—the rind of a lemon grated, and the juice; stir all together well; add a little salt, and a pint of good milk or cream 3 a bake about an hour and a half. Bes. “COTTAGE PUDDING. “= Warm two and a half table-spoonfuls of butter, : stir in a teacup of white sugar, one well-beaten egg; put two feompontny: of cream of i il in one pint PUDDINGS. ee 145 of flour; add a teaspoonful of soda dissolved in a cup of milk; flavor with nutmeg or lemon; bake three quarters of an hour in a slow oven, and serve with rich, hot sauce. SPONGE CAKE PUDDING. Beat together one pound of fine white sugar and ‘the yolks of twelve eggs until very frothy; add the grated rind and juice of two lemons; beat the whites a, a very strong froth, and beat them well in with 1e yolks; add three quarters of a pound of sifted flour; just stir it in,—do not. beatitmuch. Buttera handsome high-shaped mould; bake about half an . hour; try it with a broom- ae when done turn it into a high dish; have ready some frosting ; turn it through a, small ial on to the pudding. Serve with a rich wine sauce. MERINGUE RICE PUDDING. One teacup of rice boiled soft in milk; a pint of milk; a piece of butter the*size of an egg; the yolks of five eggs; the rind of two lemons grated; dee _ bake twenty minutes. Beat the whites of theegegs to a strong froth, with two table-spoonfuls of white sugar; add the juice of the lemons; spread this io over the pudding, and set it back in the oven to | harden and brown lightly. Sago or tapioca paddies “cll may be made in the same way. or Wie 12 a ae: that the pudding may } not break. wine or cold s sauce. If you have light. scioked? He &c., and dark plum cake, fill the miewld with a layer of each; then turn on oe -custa serve as above. _ A det Gem PUDDINGS. T4T boil a soft custard; fill the mould; let it stand until the cake is soft. Place it in ice and salt; cover it all over; let it stand six or eight hours; dip the mould into boiling water quickly, and then turn it ‘on to the dish. ANOTHER FROZEN PUDDING. Fill the mould with different kinds of sweetmeats; yon ean place them to form any figure you please. . Whip to a strong froth as much cream, with a little sugar and Qavoring of any kind, as will fill your mould; turn into the mould a teacup of brandy; fill it with the cream; put it into the cream-freezing tub, with plenty of salt and i ice; let it remain six or ‘ight hours. This is very nice for a supper-table. 2a _ PANCAKE WITH FRUIT. _ Take four eggs, a cup of cream, or rich milk, and flour enough to make rather a thin batter; adda little fine sugar and nutmeg. Butter the griddle; turn the batter on; let it spread as large as a com- mon pudding-plate; when done on one side turn it with a pancake-slice; have ready some nice pre- serve, spread it over, roll the cake up; put on toa flat dish; sift on a little fine sugar. Serve hot. FRIED BREAD PUDDING. Take a stale loaf of baker’s bread; cut it in slices; beat up six eggs; stir them into a quart of milk; dip the slices into the milk and egg; lay them upon ios, ' 148 3 ‘RECEIPTS. | - ip a dish, one upon another, and let them stand an ; hour ; ahee fry them to a light brown in a little © tee Served with puddings sauce or sirup: "WEBSTER PUDDING: 2 20 ae One cup of molasses, one of milk, ite. a cup of ai melted butter, half a cup of brandy or wine, one tea. spoonful of saleratus, one of cloves, one of cinnamon, | half a nutmeg, one pound of currants, a little salt; mix as soft as pound cake, and steam it two hours, : Serve with cold sauce. Bae. te ; PUDDING SAUCE. Half a pound of fine powdered sugar, half a sojunda of butter beat to a froth with the hand, half. a pint of white wine, and one gill of water. Boil the wine § and water; turn it boiling hot on the butter and — sugar, piscine it briskly all the while. Have ready in the sauce-dish some grated nutmeg or essence of lemon, and send it to the table SEI? eee é ANOTHER PUDDING SAUOE. Two cups of fine white sugar, one cup of button 4 a wineglass of Madeira wine, and two eggs; beat all — this together for half an hour, then let it scald, not boil. If you wish it to look very yellow add ong more egg. a COLD SAUCE. et « 5° nn 74 . ee ie Stale Pie aaa foe Sat 7 vow? 7? 4 SWEET DISHES, OR VARIETIES. 149 | juice of one lemon and the rind Bed or essence of any kind as a flavor. MUSH. Have ready about two quarts of boiling water, in an iron pot, or large saucepan, with one table-spoon- _ fal of salt; sift Indian meal very fine and stir in to the boiling water until it is quite thick; then turn about half a pint of water on top of it, and let it boil five minutes; be careful that it does not burn; then stir it up well, and let it boil about thirty min- utes, or until the meal is well cooked. Butter a adie: dish, and turn the pudding hot into it. The next ae turn it out on the bread-board; it will be nearly as hard as bread; cut it into slices of a quarter of an inch thick. Have the griddle hot; rub it over with butter, and fry these slices a nice brown. Serve very hot for breakfast. SWEET DISHES, OR VARIETIES. CALF’S FOOT JELLY. Soak in cold water two hours four large feet; put them into six quarts of water, and boil them six hours, when it will be reduced to three quarts, or a little less. Then strain it through a sieve into a stone jar; the next day take off the fat, take the 13* a 4S > ee es oe 6 ee eer eee Saal ae : Q = hE fore? %. seer je es eer Bo 55 qin = * oa ss ape ieee Mane a = isos. ere | RECEIPTS. jelly out of the’ jar, and take off the editors fein * the bottom. Put the jelly into»a preserving-Kettle ; — 4 add a pound of loaf sugar, one pint and a half of good old Madeira wine, a teacupful of brandy, three lemons cut up and the seeds taken out, the whites of six or seven eggs beat to a froth, a very little saf- fron, and a few cloves. Stir this all up together, and set it on the fire ; throw in the ege-shells, stir it frequently, and boil it twenty minutes. Then take — it off the fire, and set it where it will keep hot with: out boiling; turn in a cup of cold water, and. let it~ stand fifteen minutes. Have ready the jelly-stand E and flannel bag. Put over the top a thin towel, dip 4 the jelly into it; it will strain through and be as clear as amber, unless it is too thick. - If 80, turn it all into the kettle, add a little more water and the - whites of two eggs, and strain it as before stated. * This may be put into moulds hot, or m glasses when it is cold. oe a In the winter, when ealvent feet are very costly, Bs use the shins of veal. Two shins, well soaked in — cold water two or three hours, will make the same quantity as above. When this is done, ¢ will make - two quarts of jelly. a Pigs’ feet, well cleansed, make quite as handsome na a jelly as calves feet, and it Isobe more glassy. Four — | feet will make at least three pints when it 1s done, 4 Make it the same as calf’s foot Joly mH + SWEET DISHES, OR VARIETIES. 151 COLORED JELLY.. Take a pint of the sirup of any kind of preserves, add a pint of water, an ounce of isinglass, a wine. glass of brandy, the juice of a lemon; put it in the kettle with the whites and shells of three eggs, let it boil five minutes; strain it through the jelly-bag into moulds; let it get very cold, and serve it with sugar and cream. _ After the jelly has boiled, stand the kettle where it will keep hot, but not boil; add a cup of cold .° water, and let it stand fifteen minutes before strain- ‘Ing.. ae WINE JELLY. Dissolve an ounce of Russia isinglass in a cup of water; sweeten and flavor a quart of good old Madeira wine, and add the isinglass. Heat it very hot, strain it through a hair sieve into a mould, and let it stand six or eight hours. > ANOTHER WINE JELLY. _ Soak half an ounce of gelatine in half a pint of water fifteen minutes; then add half a pint of boil- ing water; set it on the fire; keep stirring it till the gelatine is dissolved; add the juice of two lemons, sugar to your taste, and Madeira wine enough to make a quart in all. Strain it, and set it to cool. JELLY MADE OF COOPER’S REFINED ISINGLASS. Put two ounces into a pint of cold water, to stand about fifteen minutes; wash it clean, put it intoa ~ —_—, foot jelly. Nai Re a glass, and any flavor preferred. et it almost boil; oe? Conte te ee a Pees 5 i No Se tee ees Pa 8 152 | RECEIPTS, — preserve-kettle with three pints of cold water,a pint of wine, three lemons, one pound of sugar, the whites AN shells of us eges; let it boil five min- utes ; strain it a a. jelly- bag the same as calf’s. >* gb sow CALF’S FOOT BLANC. MANGE. Prepare the feet the same as for jelly ; vO one | quart of stock put one pint of cream, half a pound — ’ of sugar, and any flavor that is preferred. Let it — boil up once, strain it through a gauze sieve into 2 the moulds, antl set it on the ice six or ee hours. — aad Take two ounces of isinglass, Jet it soak six or a eight hours in a cup of warm water. To three quarts of milk or cream add one pound of loaf’. : sugar; put it into a preserving-ke tle with the isin- “§ 4 * ~ RUSSIA ISINGLASS BLANC MANGE. strain it through a hair sieve into the moulds, first ; dipping them into cold water. Place the blanc é mange in a cold place six or’eight hours. “ BLANC MANGE, 2 About two ounces of American isinglass to Pe pints of milk, half a pound of sugar, and flavor with | 4 peach, or to the taste; boil it five minutes, and — RAS strain it into moulds; when cold, serve with sugar and cream. : se ee oe This preparation is very good, but not equal t te. 4 malt anssly isinglass or calf’s foot. a hehe igtty MOSS BLANC MANGE. 7 put it into a dish, and pour boiling water over it; . SWEET DISHES, OR VARIETIES. 153 ae Take as much moss as will fill a larye coffee. cu let it stand abGat ten minutes. Wash it out; ae ‘ throw it into cold water to rinse it. Put it: Anto: three quarts of milk, and let it boil ten minutes. Add sugar, and flavor to the taste. Strain it through a very fine sieve or jelly-bag into the moulds. A VELVET CREAM. - Half an ounce of isinglass dissolved in a eup and a half of white wine; the juice and rind of one | lemon, and threetquarters of a pound of loaf sugar. Simmer all this together until it is quite mixec, then strain it, and set it to get’cool. Add a pint and a half of rich cream; stir it until it is quite cold; put it into moulds, and set it on the ice until it becomes as stiff as blanc mange. ITALIAN CREAM. i - Take three pints of cream or milk; sweeten it with white sugar, flavor it with lemon or vanilla, and add one paper of gelatine. Stir constantly - until it boils; beat up well the yolks of eight eggs; stir them well to the boiling milk; strain it inte - moulds, and let it*stand upon ice five or six hours Served with sugar and cream. re ae ae =, é 4 ry Pelee . { aa ; a L: 154. “s RECEIPTS. * CHARLOTTE RUSSE. 3 ghEg se picesive one ounce of Russia isinglese® 3 ina cup a of new milk; beat the yolks of twelve eggs and one pound af fine sugar together; whip to a froth — half a pint of good cream, and beat to a froth the whites of twelve eggs. Strain the isinglass into the — yolks; add the cream, then the whites, and beat it | all together lightly. Rog it with vanilla; set it on the ice to stiffen a little; line the moulds with . “sponge cake; turn in the cream, —— set it in thes ice five or six hours. ao ANOTHER WAY. - > Cone Dissolve one ounce of Russiadsinglass in a cup of water; boil a pint and a half of cream; beat the — yolks of twelve eggs with half a pound of sugar, — turn the boiling cream on to the sugar, stirring it — all the time; flavor with vanilla; stir in the isinglass; beat up the whites of the eggs to a stiff froth; stir — them into the other ingredients; set it into the — ice to cool; line the moulds with sponge cake; when the mixture is a little stiff, turn it into the — moulds, and let it stand three or four hours. ANOTHER MODE. Take an ounce of Russia isinglass, and dissclve — it in a cup of new milk, and add to this half a pod ¥ of vanilla, or two kenap vente of essence. Strain a this when dissolved, and the seeds of a vanilla, out a *I have found Cox’s patent refined sparkling gelatine about as food _ as Russia isinglass—the isinglass being scarce. : wi> 4 SWEET DISHES, OR VARIETIES. 155 into a pint of rich cream made very sweet. Set this a little while in the ice to stiffen ; then beat the whites of seven eges thoroughly, 2 add it to the rest. Let all this stand in a bowl or pitcher, with ice around it, till it is quite stiff; then put it into the moulds, van must be lined ith sponge fingers. Keep it cold until you need it for use. It takes nearly a dozen and a half sponge cakes to line the mould. v¥ AN OTHER WAY. Put an ounce of isinglass into half a pint of milk; set it over the fire until dissolved; beat the oles of ten eggs and half a pound of sugar together, until very light; add half a gill of brandy; put a pint of sweet cream, into a shallow pan; whisk it until very light ; add the yolks and sugar, and strain the milk and isinglass in; beat the whites ‘until very stiff, and mix them with the other ingre- dients. Have your moulds lined with sponge cake; fill them with the above, and set them on the ice to cool about four hours. MERINGUES. Beat the whites of six eggs to a stiff froth; sift into this two large spoonfuls of white sugar; while beating, flavor it with lemon; butter a tin mould; put the ege into it; set it into the oven to bake ‘about ten minutes; butter a tin sheet, turn the mould on to it, and then slip it off carcfully, so as not to break the egg; sift a little sugar over it, ae = 156 > ye ea and set it in the oven to brown; have ready a slice — of bread or cake spread over with marmalade or preserve; slip the form on to it. This is quite a pretty dessert dish. : a J APPLE MERINGUE, |. One and a half pounds of white sugar; one quart — of water boiled down to a pint and a half; rich — ’ sirup; beat to a stiff froth the whites of six eggs; _ add the sirup, slowly stirring the eggs all the — while ; if not stiff, add a little sifted white sugar; — have ready a nice dish of preserved apple, leaving space to spread over the dish the froth smoothly , sift on a little fine white sugar ; set it in a moderate — oven for about three quarters.of an hour. It should 2 be a very light yellow. To be eaten cold. be OMELET SOUFFLE. The yolks of six eggs; half a pound of fine loaf _ sugar ; beat them very well; flavor with the essence 4 or oil of lemon; beat the whites of twelve eggs to a very strong rath: beat it all well together; butter _ a dish that will iat hold the mixture ; ere it ten 4 or fifteen minutes. It must be sent to the table — immediately, for if it stands a minute it will fall. ANOTHER WAY. Beat the whites of ten eggs to a ae froth, the yolks with three quarters of a pound of white sugar, the juice and rind of one lemon; mix this a 3WEET DISHES, OR VARIETIES. tT then beat together lightly - butter a dish that will 3 just hold it, and bake about ten minutes. ANOTHER WAY. The whites of seven eggs beat to a strong froth, and the yolks of four eggs beat a long time with fae table-spoonfuls of white sugar; add four spoonfuls of flour, after mixing the whites and yolks together, and the juice and rind of one lemon, or a little va- nilla; bake about fifteen minutes. A Ba “OMELET. Beat up six eggs roan: add a spoonful of flour, a little fine sugar and nutmeg; put this into an phdletipas: stir until it sets; then loosen the edge with a knife ; have ready any kind of preserve; ‘spread over with a spoon quickly; roll it up; slip the omelet from the pan on to a long dish; sift on a little fine sugar while hot. Three of these on a dish make a very nice dessert; serve with sugar and cream. TIPCY CAKE. Bake a sponge cake in a mould; blanch a |and- fal of almonds, split them in four pieces, and stick the cake full of them; set it in a deep glass dish, turn over it as much white wine as the cake will absorb, and let it stand an hour. Turn in as much soft custard as the dish will hold. 14 SOFT CUSTARDS. ; a Boil a, quart of milk or cream, and bea eggs with es a » pound of oe Tu _* time, and favor it with rae or peach. sf | through a gauze sieve into’ a \ pitcher; set the spoiled. Turn it into custard? oe oS ri ee ae APPLE JELLY, WITH CUSTARD. on ‘ ‘Take a pound of white sugar; put it +sg0" a pl cold water; let it boil till it is a rich syrup, thei add. as much errr as it will absorb, and the - Jui of two lemons ; boil it until Rats thick, then Epes sake Serve in a dish 34ar a “righ custard | ¢ whipped cream. hss ‘ ARROWROOT CUSTARD. ina pitcher, ee boil it as above directed. ‘CHOCOLATE CUSTARD OR CREAM. — Beat up separately the whites az eggs; add to the yolks a cup of ° ¢ =. SWEET DISHES, OR VARIETIES. 159 stir the whites into the yolks; dissolve a quarter of a pound of chocolate in half a pint of hot water | add a pint and a half of cream, give it one boil, and turn it on the eggs, stirring it all the time. Then put it into a pitcher; put the pitcher into boiling water, stirring the custard constantly until it thickens. T'o be served in glasses, and eaten cold. COFFEE CUSTARD. Take a large cup of fresh ground coffee, break an egg into it; mix it up well; put it into a coffee- pot with a pint of boiling water. Boil it five min- utes, add a cup of cold water, and let it stand ten minutes. Turn it off very clear into a saucepan, add a pint of cream, and give it one boil. Have ready eight eggs well beaten, one and a half large - eups of sugar; turn the coffee and cream boiling hot on the eggs, stirring all the while. Put the custard into a pitcher, set it into boiling water, and stir it all thé time until it thickens. Served in cups to eat cold. : FRENCH CUSTARD. Sweeten with loaf sugar a quart of milk; flavor it with peach or vanilla; put it into a flat saucepan to boil, and beat to a perfect froth the whites of eight eggs. When the milk boils, lay on the eggs in spoonfuls—that is, in lumps—until it hardens a little. Skim it off carerlly, and lay it on a dish. When you have cooked all the whites, beat up the volks, and stir them into the boiling milk until: it Say Turn this over a a with bits of colored Jee or marmalade. eae boiling water over vorstheneee cover eheure ‘ let them stand three minutes. Then take them out, and put them into cold water; rub off the. with your hands. To make the Custard. ——Blai and pound very fine a.quarter of a “pound — | almonds, put them into a quart of milk to boil he - sweeten it to the taste. | Beat up eight eggs, § the oe stirring , them all the ERP Boil it i _ pitcher, as before directed. ie APPLE FLOAT. SWEET DISHES, OR VARIETIES. 16% good white wine, and let it stand and absorb the wine. Grate ona little nutmeg, a rind of lemon, fill the dish two thirds full with soft custard, and then lay over the top a whip as high as pAmaBe: ; ANOTHER TRIFLE. Put sponge cake into a dish, turn over it a tum- bler of champagne or white wine; lay over it some . kind of preserved fruit about an inch thick, and then put over this a colored whip, with a few bits of currant jelly to ornament it. GOOSEBERRY OR Tigers TRIFLE. Stew the apples or gooseberries, strain, and make them very sweet. Put soft custard in the bottom of a deep dish, then the fruit, and then a whip to stand very high. WHIPS. Take a pint of rich cream, sweeten it not very sweet, flavor it with essence to the taste. Put it in a shallow dish, set it on the ice a while, and it will whip much sooner; place the whip-syringe quite to the bottom of the dish, and move it very quickly as the froth rises. Lay it on a sieve to drain. WHIPS IN GLASSES. Put a spoonful of jelly or jam in the bottom of jelly-glasses, and fill the glasses with the whip made by the first direction. ; 14* - A veny ae va eae add as net sugar as wil i prevent from Jaan when | added to the Lee : of the dish. : <2 Ce Se AN ORNAMENT FOR SWEET DISHES. ; = P Seay . gs on a very little fine sugar, and set it i in \ the 0 ‘brown a eee little. rls eras nadie “s ICE CREAM. | 163 ICH CREAM. MADE OF CREAM. Toa gallon of cream allow two pounds of loaf sugar; flavor it to the taste. The flavoring must be quite strong, as the freezing destroys it in part. MADE OF MILK. To a gallon of milk allow twenty egos Boil half the milk; beat up the eggs; turn the boiling milk into them, stirring them all the time; strain it, and then add the cold HEE the sugar, and the flavoring. : ANOTHER MODE. | Mix a little milk and four dessert spoonfuls of arrowroot; boil two quarts of milk, and stir the arrowroot into it; then add two quarts of cold milk, the sugar, and flavoring, such as currant, rasp- berry, strawberry, plum, peach, pineapple, lemon, &e. A quart of the cream, whipped to a strong froth, and stirred into the cream when half frozen, is an improvement. . LEMON FLAVOR FOR ICES. Rub some lumps of sugar over the outside of three good lemons until you extract the essence; squeeze the juice, strain it, and add as much sugar as the juice will absorb. This will flavor one gallon of cream. sprinkle some sugar over it; cover it Up, § stand over night; strain it, ‘and add more sugar, necessary, 2 one gallon of Cregin..; eae "PEACH-WATER = ale & 4 eee? of cream. RASPBERRY FLAVOR, ae RA : Add sugar to the raspberries; ‘mash. cain the juice. me quart of Be ae will a gallon of cream. _ cr > Sa eS STRAWBERRY FLAVOR, WATER ICES. Re 5 SE taste. oTeCce it the same as ice ee Romgh ‘PUNCH. — Bei iaa3h ICE CREAM: 168 very strongly flavored, as in freezing it diminishes one half. _ DIRECTIONS FOR FREEZING ICE CREAMS, WATER ICES, ETC. Ay Break the ice in small pieces,—say about the size of an egg, or smaller, and put some in the ~ bottom of a tub; set the kettle in; then put in about a quart of coarse rock salt; then two quarts of ice; and so on until the tub is filled up to the top of the kettle. Stir it until the cream is frozen. In the old-fashioned freezer you must take off the cover frequently, and scrape off the cream from the sides until it freezes evenly. If it is to be put into moulds, fill them quite full, shut them very tight, and put them in the ice and salt, covering them entirely; then throw over a piece of carpet to keep the air out. To take them out of the mould, have your dish ready, wipe the mould, and then turn over it some boiling water, wiping it again very quickly; then turn it on the dish. Remove the mould very slowly, for fear of breaking. When pure essences can be procured, they are quite equal to fresh fruits to flavor with. N. B.— Good and pure essences and sirups may be obtained at Messrs. Smita & MELVIN’s, at 325 Washington-street, Boston, who manufacture the _ above-named articles expressly for retailing, and may be relied on. 166 RECEIPTS. CAKE. POUND CAKE. Take one pound of white sugar and three quar: ters of a pound of butter beat to a cream; ten eggs, the whites and yolks beaten eR add the yolks, well beaten, to the butter and sugar; add a glass of white wine, half a. teaspoonful of mace, half a nutmeg, or any flavor that is preferred. Beat it well together; add the whites, and beat it until it is well mixed; add a pound of flour, beat it in well, and strew in a cupful of dried currants. Bake it in tin square pans half an hour. SPONGE CAKE. One pound of white sugar and the yolks of twelve eggs well beaten together; add the rind of a lemon grated, and.the juice of: half.a one; - beat. it very light; then add the whites of, the eggs well — beaten; beat it fifteen minutes; add three quarters of a pound of flour, and beat it just?enough to mix the flour in. Bake it in deep, square pans, or in a wooden box, half an hour;.try it with”a straw; — when the cake is done it will not adhere to the straw. ANOTHER SPONGE CAKE. Six eggs, two cups of sugar, two cups of flour, four teaspoonfuls cream tartar in the flour, two tea- — spoonfuls soda wet with a little water, and pti 2 in the last thing. Bake ina quick oven. : CAKE. 167 Bo ae CUP CAKE. One cup of butter and two cups of sugar beat together, four eggs well beaten, one cup of sour milk, one teaspoonful of saleratus, and five cups of flour. Flavor it with spices to the taste. Add a cup of currants, and bake it half an hour. LADIES’ CAKE, Loins Bonna of sugar and six ounces of butter beaten to a cream; the whites of sixteen eges well beaten; the rind, preted: and the juice of one lemon, and three quarters of a pound of flour. GOLD CAKE. Beat to a cream three quarters of a pound of butter and one pound of fine white sugar; add the yolks of fourteen eggs, the grated rind of two lem- ons, and one pound of flour; beat all together very well. Bake in a to pan lined with buttered paper. ‘s RICH LOAF OR WEDDING CAKE. Two pounds of butter, two pounds of fine white sugar, beaten together, eighteen eggs beaten sepa- rately, one cup of brandy, one cup of molasses, one teaspoonful “of saleratus, three table- seoenfille Of, cloves, one of mace, two of allspice, two large nut- megs, two pounds be flour, a quarter of a oe of citron cut in thin slices, and four pounds of dried currants. This must ie as well be pound cake. Line a wooden box with a well-but-— (Sa tered merry take out the bottom of the box, el bs aten up as for 168 RECEIPTS. The above-named quantity will make two small loaves, or one very large loaf. Fill the box two ~ thirds full. It requires about four hours to bake, Try it with a straw, and when it is done take off the rim, and leave the cake on the cover to be frosted. Beat up the whites of four eggs; add fine ~ loaf sugar as long as you can beat it in, and the juice of one lemon; spread this over the top of the cake about an inch thick, and on the sides half the thickness; set it in a cool oven to dry. — WEDDING CAKE. One pound of butter, one of sugar, ten eggs well beaten, half a pint of brandy, a glass of wine, three: nutmegs, a table-spoonful of mace, one pound of flour, two of currants, one of stoned raisins, aid half a pound of citron. This makes one large loaf. “ A COMMON. LOAF CAKE. Three quarters of a pound of butter, a pound and a half of brown sugar, and beat them well together; then add one pint of molasses, one pint ‘of sour milk, one spoonful of saleratus, five eggs, , one spoonful of cloves, one of allspice, one of cim- raisins. This will make about three loaves. Bake it two hours. namon, one nutmeg, and three pounds of flour, and ~ then two pounds of currants, and one of stoned if RAISED LOAF CAKE. > = Take a piece of dough, of about three pounds, © . , is} 4 \ ‘OAKE. . SE69 at has been raised for bread; add to it half a “pou d of butter, one pound of sugar, five eggs, one cup of milk, one teaspoonful of saleratus, one cup of molasses, a little of ground cloves, an one nut- eat this well together; add two pounds of isins, and stir them in well. This will make two 3s. Baked in bread-pans one hour and a half. RAISED DOUGH CAKE. Two pounds of raised dough, one pound of sugar, half a pound of butter, three eggs, a glass of brandy, a glass of wine, one and a half pound of fruit; spice to the taste. Bake two hours in a common-sized bread-pan. ~ ~ 3 OREAM CAKES. - One Pouna set flour, half a pound of butter, and ‘one pint of boiling water; .pour the water boiling hot on, the butter, and put it over the fire. .As soon as it begins to’ boil, stir in the flour when cool, add os well beaten. Bake thon the same as in 1e next 1 _receipt. * mee . Bis dirds for the above.—Take a pint of rich a a cream, and add to it three eggs well beaten, and ~~ ‘little Pau: - sweeten and flavor to the taste, ae pu. it on to boil. When the cakes are baked, openthe — crusts at the sides, and fill with the costal ANOTHER MODE. , = Three quarters of a pound of flour, half _ a pound of butter, one pint of water, and ten BER * He os well WEAVE: one cup of anil the juice a | RECEIPTS. ioe Boil the water and butter topethery oa ‘stir i in: while it is boiling, and then let it cool. When c add the eggs well beaten. _ WR bck _ Custard.— One pint of milk, a odes. of sugar, and half a cup of flour. Boil the and while it is boiling add the sugar, eggs, and. and flavor it with lemon. Drop the crust or and bake them in a quick oven fifteen or we minutes. When they are done, open them a e sides, and put in as much spatial as s possible. Tt is. - to rub it over With the white of an oes before i pee ee t LEMON CAKE, - ade a ie — grated peel of one lemon, the whites of five ege and sift in as lightly as osAibes four cups of flo Baked in shallow pans pie rie: hour. “ etiaees 3 coc OANUT CAKE. ‘Gab pound of cocoanut grated fine and anit one pound of white sugar, and the whites ore two eggs well beaten. Mix this together with a ‘spoon; _make up the cake in pear form; lay a sheet ¢ f white paper on 2 tin, set the cakes abo 1b 7 and bake them about fifteen minutes. very closely, : as they are ae to scorch, Watel as » OAKES 171 : eet 4 “NEW YEAR’S COOKIES. | Thr ee Bees of a pound of butter and a pound of sugar beat to acream. Add three eggs, one tea- eupful of sour milk, one teaspoonful of saleratus, half; up of caraway seed, a little mace, and flour to make it stiff enough to roll thin; cut in rounds. Roll this cake with a little fine sugar instead of flour, and bake about fifteen minutes. ANOTHER. ‘ - Four cups of sugar, one cup of butter, fives cups of milk, two teaspoonfuls of soda, one of cream tartar, one table-spoonful of cinnamon, and flour enough to roll. Cut them with a cake-cutter. Be- fore putting them in the oven brush them oyer with the white of an egg, and sift on alittle fine sugar. r ‘This hae la their looks. . os _ MACAROONS. Blanch four ounces of almonds, and beat them up with four spoonfuls of orange- Wiakor water; whisk . - the whites of four eggs to a froth; then mix it,and _a pound of sugar sifted with the almonds, toapaste, and, laying asheet of white paper on a tin, put it on in separate little cakes the shape of macaroons, or S. * : _ | SEED CAKE. : a “A ix cups of flour, irae an s of brown sugar one ne cue milk and one of butter Sepeers: onful of dry cream ta tar, sifted together ; ae 172 RECEIPTS. Add one cup Re sour me one 2 teuenoone mn of salen atus, beat into the milk antit it froths, three eggs well beaten, and half a cup of seeds. Mix this all together with the hands, and roll it thin ; cut it in rounds. Bake it fifteen minutes. as Ss oe 2 ER ANOTHER SEED CAKE. (°°) eau "Beat together two pounds of sugar, two bese ban ter, half a cup of caraway seeds, and three pounds: of flour; roll in sugar. Bake them on tins, in a slow oven. Page e S ge he | ANOTHER SEED CAKE. One cup of butter, two of white sugar, three eggs, half a cup of seeds, and flour enough to make a stiff paste. Roll it very thin, with sugar instead of flour on the board, and cut it in rounds. Bake it. about fifteen minutes. Pee o JUMBLES. One cup of butter, and two of sugar, beaten together; one cup ae milk, half a teaspoonful of saleratus stirred into the milk, and four eggs. Beat | it well together; add spice of any kind, and six. cups of flour; roll it rather thin; cut it with a tum. _ bler and with a wineglass to form a rings bru he them over with the white of an egg, and sift on very little fine white sugar before baking. them fifteen or twenty minutes. *. “ 2" i 4 “Mee? om _— es *) ett ra Hal ae 7, Mepean a5 4 ‘: CAKE, 173 SODA JUMBLES. 2 0ne quart of flour, two teaspoonfuls of cream tar- ‘tar, one teaspoonful of soda stirred into the flour, two cups of sugar and one of butter rubbed to- gether; cold milk enough to make a dough just stiff enough to roll, and cut into jumbles. Bake as s00n as made, in a quick oven. When rolled in sugar, instead of flour, they are much nicer. SOFT SUGAR GINGERBREAD. One cup of butter and two of sugar beaten to- gether, one cup of sour milk, one teaspoonful of soda, four eggs, five cups of flour, and half a cup of yellow ginger. Bake it in thin pans thirty minutes. HARD SUGAR GINGERBREAD. One cup of butter, two of sugar, three eggs, one cup of sour milk, half a teaspoonful of soda, half a cup of ginger, and flour enough to make a stiff paste. Roll it in sugar, as thin as possible, on tin sheets. Mark it in squares with a cake-cutter, and bake very quickly. : wl, SODA GINGERBREAD. Two quarts of flour, two teaspoonfuls of cream tartar, one teaspoonful of soda, three cups of but- ter, four of sugar, one of yellow ginger, and milk enough to make a stiff paste to roll very thin. But- ~ ter the tin sheets, and roll the paste on the tins very thin. -° be cut in squares, and baked quickly. ioe ‘ ee BD © bY AeA a + em By 1 a = Z %: am . ° : ¢ pew \ 2 y a z cS See sas “RECEIPES. : SUGAR GINGERBREAD. ag Three quarters of a pound of sugar, hal i ay, of butter, four eggs, a little rosewater, half a cu saat ginger, ae one pound of flour. | ; Bake it SOFT - GINGERBREAD. ae 3 flour sianits to make it as stiff as ane ee and the rind and juice of one lemon. Sa in . shallow pans one > hour and a quarter. ” ae > eee ; 0. GINGER SNARE, 7) ag tet ‘Half a cup of burier and half a ‘cup of. yee together, half a pint of molasses, one teaspoonfu _ of cream tartar, two of soda, one cup of ae and bake them hard. HARD MOLASSES GINGERBREAD. ' _ One pint of molasses, half a pound of bate! one cup of sour milk, two, , table dacs of. sod: rind of one ee and flour ononatege ees a stit paste. Butter the tin sheets; roll the cake — re them, with fine brown sugar; as. thin as 3 poasi p ees a pare vey cana cs SR CAKE, — 175 * . SUFT MOLASSES GINGERBREAD. A pint of good West India molasses, and a quar. bor of a pound of butter; mix them eu with a large spoon, and then add a large spoonful of sada; stir this into the molasses and butter until it froths. Add one cup of ginger, and stir in the flozr until it is as stiffas for pound cake. Bake it in a well-buttered tin pan half an hour. BUNNS. Two quarts of flour, one quart of warm milk, a quarter of a pound of butter, and half a teacupful of yeast; mix this into a dough, and set it to rise three or four hours. Beat up four eggs, half a pound of sugar, and one teacupful of currants; mix this into the dough, and set it to rise again two hours. When very light, make the dough into small bunns; set them very close together in tin pans, and let them rise. When all of a sponge, brush the tops witha little milk and molasses mixed. Bake them in a quick oven fifteen or twenty minites. a NAHANT BUNNS. Three cups of new milk, one cup of yeast, one of sugar, and flour enough to make a stiff batter. Rise this over night. In the morning, add one cup oft butter, one cup of sugar, one nutmeg, one tea- : spoonful of saleratus, and add more flour until it is as stiff as for bread. Let it rise suilicientiag then cut it out, and ret it sted rising while heating. | ee ‘MOLASSES CAKE. ‘Half a pint of molasses and a ‘conf of utter ey - aa peileapjautie at: ginger, three eggs, al little fine orange perk Baer it in a tin: ey half hour. L rat ae ene SODA DOUGHNUTS. ae 2 arene aa Two quarts of flour, four teaspoonfuls of. tartar, two pgcganet of soda, one seers taste; add half a cup of good yeast. Mix all this into a.stiff dough, and set it-to rise four or five hours. Roll it thin; cut it into any shape you please, and fry in hot lard. cee DOUGHNUTS. One cup of sugar and three of. Hore sifted ae one cup of milk and a Pise of butter | PRESERVES. 177 3 together ; roll it out, and make them in any shape, Fry them in hot lard. GOVERNOR STRONG’S CAKE. Two pounds of butter, two and three quarters pounds of sugar, eighteen eggs, one pint of wine, one glass of brandy, one nutmeg, a little mace, one table-spoonful of cloves, four pounds of flour, and three pounds of currants. Bake it in not very thick loaves about an hour. CLAY CAKE. Half a pound of butter beat very light, one pound of sugar, one. of flour, half a pint of cream, half a nutmeg, one lemon, and five eggs. Bake half an hour. : ' WEBSTER CAKE. Five cups of flour, three cups of sugar, one cup of butter, one cup of milk, two eggs, and one tea- spoonful of saleratus. Fruit and spice to the taste, or without fruit. Bake it about half an hour. PRESERVES. QUINCES. _ The orange quince is the best to preserve. Peel aud fore the quinces; weigh a pound of crushed bee ax coll aan Me “yn a ona iat dish to onal on in ‘more, ney all are 3 boiled, then ay ae aa in, and let it boil until - | a all the water is boiled out ‘of it. When the quinces are cool, put them into the - jars, and str 7 2 the sirup while it is hot through a very fine siev : | on to the quinces. 5 “eae? Bs x QUINCE JELLY QUINCE MARMALADE. ‘Take the quinces that you have boiled for jelly, and mash them with a spoon. To a pound of quinces take a pound of sugar; boil them together until they are well softened, then strain throug] coarse sieve, and put it up in small J ‘jars. ae: SS OS a ie Oe 0 AE epic eet Ana eh Pe ae ee an aos Los : ‘ Pep: f ry = PRESERVES. 179 PEACHES. _ - Weigh to a pound of peaches a pound of sugar ; _ put the peaches into a preserving-kettle, and turn on boiling water enough to just cover them, and let them boil ten minutes. Take them out carefully on a flat dish to cool, then peel them with your fingers, to keep the shape; take alittle of the water that they were boiled in, add the sugar, and let it boil until it becomes a sirup. Put in a few peaches at a time, so as not to crowd them; when they are done, put them on a dish to cool. Lay them care- fully into a jar, boil the sirup a few minutes after the peaches are done, and strain it hot over the peaches. | ANOTHER MODE. Peel the peaches; weigh a pound of sugar to a pound of peaches; strew half the sugar on to the peaches, and let them stand over night. Next day turn off the sirup, and add the rest of the sugar ; boil the sirup about fifteen minutes, put in the peaches and boil them until they are tender; take them out to cool, then put them up in jars, and strain the sirup hot into them; let them stand two or three days. If the sirup has become thin at the top of the jar, turn the peaches and sirup into the preserving-ketile, give them one boil, and put them into jars when cold. Put paper wet with brandy over the mouth of the jars, and then a bladder »ver that, and tie them up. ae Pet ce ae _ RECEIPTS. BRANDY PEACHES. B ediero them as before directed, incpanee sugar ; take three quarters of a pound of suga one pound of peaches. When they are done, allo a quart of white brandy to a quart of sirup; la the peaches while they are hot into the cold brandy then when they are céld put them into the jar strain the sirup hot through a fine sieve into th brandy, and then put it on the peaches. =the SAR eee i ’S PLUMS. Green Gages. —Take a pound of ‘sugar toa poune of plums; make a sirup of the sugar, with a little water, just enough to keep the sugar from burning; put in a few plums at a time, boil them until they — are tender, and take them out on a ee to Cook™ * : sirup about ten ee and strain af on the ae Let them stand three or four days; if the. sirup then appears watery on the top, boil them over e. again about twenty minutes. i i, Oe eee EGG PLUMS. ek i ee a Pierce the skins of the plums with a large nee- a 4 dle. Take a pound of sugar to a pound of plums; ~ sboil the sugar to a sirup, and put the plums i in while it is hot; boil them until the plums look clear & PRESERVES. 181 * DAMSON, OR ANY DARK PLUM. Take a pound of sugar to a pound of plums; make the sirup, put in the plums, and boil them about thirty minutes. Let them cool; then put them into jars, and strain the ape on while it is boiling Bk 3 CRAB APPLE. ~ Leave the stem on. Weigh a pound of sugar to a pound of the fruit. Pierce the apples with a large needle. Make a sirup of the sugar; when clear, put in the apples, and boil them thirty or ‘forty minutes. Take them -out very carefully, and lay them singly on a dish to cool; when cold, put them into the jars, and strain the hot sirup over them. ie CRAB APPLE JELLY. ~~ Put the apples in the kettle; just cover them with water, and let them boil until they are very tender. Mash them with a spoon, and strain out the juice. Take a pint of juice to a pound of sugar, boil it thirty minutes, and strain it through a hair sieve. CRAB APPLE MARMALADE. Put the apples into the kettle, with just water enough to cover them, and let them boil until they® “are very soft; mash them up, and strain them through a very coarse sieve. Take a pound of apple to a pound of sugar, boil it half an hour, and then put it into jars. 16 : % arice hens add a ies of water, and let da about half an hour. Set a sieve over a pan, turn the apples into it, and let them | do not stir the apples! after 3 Jee is drai gauce. ike apples must be nedled se : them together into the kettle, and boil ‘ Hes. 0) let it st@nd about four days; if in that time it half an hour. tin eee RASPBERRY J AM. £: hour, stirring it frequently. Put it up in ‘Jar sirup rises at the top, put it in the ‘kettle, RASPBERRY OR ‘BLACKBERRY SELLY. oe o aif @ pint of juice to a pound of sugar, ‘boil it tw or thirty minutes, and then strain it through : a ve fine sieve into he jar while it is hot. Let tl stand two or three days; then Sih them up i same manner as currant ely! . wey “bP ey PRESERVED BARBERRIES AND SIRUP. Die pound of sugar, one pound of barberries, one _ half pint of water; put the sugar and water to pene - when boiled enough to skim, put in the pee eee let them boil until the sirup is thick; skim out the _barberries into jars, with sirup enough to keep them. Strain the rest of the sirup through a cloth; put it into bottles, cork and seal them. This makes avery nice drink with ice-water. ef CURRANT JELLY. The currants should be ripe, and fresh-picked. Put them-into a preserving-kettle with a very little water, say about a cupful, to prevent them from burning. Let them stew gently until the currants turn white, then strain them through a sieve; they will not require much squeezing. Take a pint of juice to a pound of sugar, put them into the kettle, and boil it thirty minutes. Take a spoonful out on a plate, and set the plate on ice; if it is done, it will stiffen in five minutes. Then strain it through a _ very fine sieve into small glass jars. Set them in the sun two days. Puta piece of paper wet with brandy on the top, and over this a bladder, and tie them up. t. ANOTHER WAY. Bil a stone jar with fresh-picked ripe currants; set it in a kettle of cold water; let the water boil unti: the currants look white, then straix PRESERVES, 183. ee eae te = area: 2) as : ‘secure + from the air. - eater CITRON ‘MELON. Peel ae melon, take out the inside, nll aus ite ch pieces as you like—thin strips, about a. quarte of an inch thick, I think are the best. Then weigh the melon, and take the same weight in fine white sugar ; put a little alum in some water, and boil the melon in it until it is tender ; take it up on a dish, _ sprinkle the sugar over it, and between the pieces, ae and let it stand over night, Then turn off the — sirup into the preserving- -kettle, and boil until © clarified; then put the melon in, and boil it until — scalded fodiens take it out on a dish to cool. — Add to the sirup two lemons and a little > preserved — : ginger, to flavor it; boil the sirup again, until er clear; put the Bolen up into jars, turn the sirup over — it, ok quite boiling hot; when cold, Boal ce yon Bt jars as for other preserves. ee : PINEAPPLE.» ees Peel the pineapple, and cut it in slices about a J quarter of an inch thick; take a pound of sugar to — PRESERVES. 185 : Taxe out the apple to cool; ; give the sirup one boil, - and then strain it through a hair sieve on the fruit. PINEAPPLE JAM. ral the apple and weigh it—a pound to a pound of sugar; grate the apple on a coarse grater; put the apple and sugar in the kettle together, and let _ it boil thirty or forty minutes. STRAWBERRIES. - Weign one pound of sugar to a pound of fruit; put the sugar into the kettle with just water envden to prevent its burning; boil to a sirup; then put in as many strawberries at a, time as will cover the top of the sirup without crowding them, and let them boil twenty minutes. Take them out carefully, so as not to break them, and put them in a dish to cool separately. When cold, put them into glass jars, and strain the hot sirup through a hair sieve on to them. The Hovey Seedlings are the best to preserve in this manner, as they are very large. If, however, they get broken, it would be better to put them back into the kettle, and boil them thirty minutes for jam. ANOTHER WAY TO PRESERVE STRAWBERRIES. Weigh a pound of fine loaf sugar to a pound of - fruit; sprinkle the sugar over the fruit, and let it stand over night. The next day, strain off the sirup 7 165 186 : | RECEIPTS. and bail it about ten minutes; then puti in the frait; 2 -and let it boil gently twenty minutes more. Skim 4 out the fruit on a flat dish to cool. When cool, put them in jars; add the sirup, and tie them up tight, a" with paper apped Ss in br andy, and a bladder over it. _ . CODDLED APPLES. me site: 2 a Peel the apples, leaving the stems on, ae put as many as will stand into the preserving-kettle or ; saucepan; put in a little water, and let them boil — until Hay are tender; take them out oarefale ale : allow a cup of sugar to ee apples; put it into the water that they were boiled in, and boil it ten min- © utes. Peel a lemon very thin, in very narrow strips; lay them around the stem of the apple; put thea into the sirup, and boil them until they are clear. Put them into the dish in which you send them to — _ the table, and pour the sirup on them. These will not keep more than three or four days. | PEARS. Peel the, pears, boil them in water until they — are quite tender, and then take them out on a dish — to cool. Make a sirup of white sugar. A few — pieces of ginger and a slice of lemon make a nice — flavor to the sirup. Put in the pears, and boil them ~ gently until they are quite clear; the time depends on the size; if they are small they require | about thirty minutes. If to keep all winter, allow a » pound . of sugar to a pound of fruit. % Bie Me gt hs ft FOR THE SICK. ori 187 STEWED PEARS. - Take large honeyed pears, and peel, core, and _ quarter them. Take two quarts of the pears, a pint- bow! of sugar, a pint of water, and put all this into a preserving-kettle or saucepan. Cover it tight, ana stew gently one hour. : 3 = ad iF OR THR. SICK. \ A DINNER FOR A DYSPEPTIC. A fresh cod’s head well cleaned; put it into a saucepan with a pint of water, a little salt, and let it - simmer gently two hours; dredge in a very little - flour, a small piece of butter, a little more water if necessary, and let it simmer another hour. This is very nutricious, and very easy of digestion. BEEF TEA. - Take a slice of beef weighing half a*pound, cut it in pieces half an inch thick, half broil it, put it on a plate, sprinkle it with a little salt, cut it in pieces an inch square, put it into a pitcher, and turn in it a pint of boiling water. Cover it up tight; let it _ stand fifteen minutes, and strain it into a bowl. ANOTHER BEEF THA. * Cut in small pieces a pound or more of beef, is me a ve tail wok oat Wil Pa Meee eee lin hat Ba se CA ld Ser ) a aS. ine e is a Cyn = Me . covered aaont To a. pound of beef add a , Hittlexs Se and a pint of cold water; let it steep two hour You will have half .a pint of tea; set it to ie long while, to get off all the fat. CHICKEN TEA. put it into an earthen vessel, with some salt, io three pints of water; let it boil three hours; strain ; it; set it to cool six or eight hours; then take off ‘ the fat. The tea will be like a _ 3 s - Hesse . Se ae) ee ere MISCELLANZOUS. | Pays . ‘LEMON PIE, Take ear lemons; grate the rind, squeeze the ~ juice, chop the pulp very fine; four teacups of su- gar, the yolks of six eggs, two teacups of milk, four ‘table-spoonfuls of corn-starch ; beat well together and ‘bake ; beat the white of the eggs with six table-spoon- - fals of white sugar to a froth; when the pies are ‘baked, put the froth over them, and set them in the oven for five minutes. BAKER'S STOCK, OR YEAST, ~ Put a handful of hops into two quarts of water and boil them about half an hour ; strain the hops ; gtir into the water a handful of cure let it stand until lukewarm; then stir in a handful of malt; let it rise; strain be put it.into a stone jug; cork it tight, cad set it in a cool place. The day you wish to make bread, take six or eight good sized potatoes; mash them well; pour on a pint of boiling water; add a teacupful of flour, a teaspoonful of salt, and a half pint of stock ; let it stand about six hours. This is enough to rise a peck of flour. Cowl Wh. HINTS. Pieces of stale bread should be kept clean and dry. Every two or three days put all the small ‘pieces you have on a tin sheet, and set it in the oven with the door open to dry. When very dry, peund them fine, and sift them through a coarse sieve or if ¥ x Sie pre ikea ae el vs. TE See A ° i + ¥ > 198 see ametsS fine pallender The fine crums are good 1 to us frying; the coarse ones are good for puddings. soft part of pieces of bread should be used for dr ss ing for meats, which would save cutting a whol loaf for that purpose. If care is taken of the piec of bread in a family, a great saving may be ma for bread is a large item in family expenses. — Si crackers pounded make the best crums to use in fry: 4 ing, soe in scalloping oysters. . : it, put the avippings into an iron pot ; to a sane fat: allow halt a pint of cold water; let it boil until not abba When the water has ‘evaporated strain it into an ee “pot, and fe it in a cool place for use. . si ue The fat from soup stock, and all aihet fat tha with proper care accumulates ina oe Rees b better than the soap that you esti in exchange for your house grease. | TO MAKE SOFT SOAP. Take seventeen pounds of potash to twenty of — grease ; lay the potash at the bottom of the barrel. Boil the grease, and pour it on; put in two ail of scalding water, and stir it all together. ee Ge as (THE BEST SEASONS FOR DIFFERENT MEATS. 199 the barrel the next morning with cold water; stir it up from time to time, and in three days it will be fit for use. * - THE BEST SEASONS FOR THE DIFFERENT KINDS OF MEAT AND FISH. MEAT. Tur best season for Beef—from January to May. March is the best month for packing beef. Tripe —all the Winter months, Pork— to roast, Winter. . Pigs — to roast, from first of May to middie of June. Veal —from first of May to last of June. Lamb — from first of June to first of September. Mutton — February to May. Wild Birds—from first of October to December, except Brant; in May, Brant are the best. ~ Turkeys— December and January. Chickens — September and October. ~ Geese — October and November. areen Geese, Ducks, and young Chickens — May and June. FISH. Fresh Cod Tongues — Winter. — Cod and Haddock — first of October to first of May. Halibut — from February to July. 200 BILLS OF FARE. Black Fish — July to November. ee Pickerel and Smelts —all Winter monte: Mackerel — May to October. Salmon—Aprilto August. & Salmon Trout—in Spring months. Lobster — April to August. A FEW BILLS OF FARE, Merely for a guide, Every hOpsehe ere oe omy are north the attention of a wife. DINNERS FOR A SMALL FAMILY IN SUMMER, __ 1. ; Oyster Soup. a Roast Breast of Veal. Any kind of Summer Veg. etables. Custard Pudding. 2. . Veal Soup. - Roast Beef. Peas. Beans. Potatoes. Baked Tomatoes. Dressed Lettuce. Cranberry Sai Boiled Batter Pudding. ~ er Teh es) LAS a eee i phone Nr - ™ vr xt ‘ i ‘BILES OF FARE. 901 3. - Pilaffe. Veal Olives. Summer Vegetables. e Bunn Pudding. 4. Fried Cod’s Tongues. Drawn Butter. Potatoes | Wild Ducks. Currant Jelly. Arrowroot Pudding. ¥ Roast Lamb. Mint Sauce. Peas, Beans, &c. Lobster Salad. | . “Apale Fritters. Wine and Sugar. | | 6. Boiled Halibut. Potatoes. Mutton Chops. Dressed Lettuce. Cold Custard. fe Boiled Tongue. Spinage. Dropped Eggs. Roast Spring Chickens. Mashed Potatoes. Celery Velvet Cream. 8. Re. White Soup. Cold Tongue. ‘Sweetbreads. Potatoes. Dressed Lettuce, &c. a. Apple Pie. ov - Boiled ee Tenor — ; - Roast Lamb. ‘Mint Sauce. BSS: 2 = Si pe yo oe - Chancellor’ 8 Tunes S - 10. ) - Roast Need Stowed Tomatoes as : Lobster Salad. Aa Blane Mange. — cs Roast Green Gone Jala Bucs Peas, ¢ Veal Croquets. Dressed Tomatoes.” sige Apple BS ee ee <— 12, > Ee ae : ke was es - Boiled Cod’s Head and Shouldewal : hole Sauce, . _. Blanquette of Veal. oe &e. 76 Cae Frozen gcc Be a” Salt I Fish, eee it Se Veal Cutlets. Stewed ee ‘Browned _ toes. Peas, &e, a Pancake with Fruit, a3 14, Roast Beef and Vegetables, es See . Lobster Salad. = ri Loe : 7 Omelet Soufflé. Siete ee . 17* - BILLS OF FARE. SC ae a 15. cS - Beef Soup. is "Roast Fillet of Veal. Dressed Pomatoes. Sunderland Pudding. 16. Roast Ducks. Currant Jelly. Mashed Potatoes. _ Veal Croquets. Peas, &c. Dressed Lettuce. Soft Custards. 3 17. - Boiled Leg of Lamb. Green Peas, &c. Baked Calf’s Liver. Macaroni. ! - Washington Pie. 18. Boiled Salmon Trout. Lemon Sauce. Fore-quarter of Lamb, roasted. Mint Sauce. Peas. | | Potatoes. Soft Custards. 19. ‘Boiled Smoked Tongue. Spinage and Dropped Eggs. Roast Chickens. Vegetables. Dressed Lettuce. Rice Meringue. 20. Cold Tongue. Sweetbreads. Peas. Squash. Potatoes. Velvet Cream. OANA ANS BILLS OF FARE. 21. Boiled Chickens. Parsley and Butter. 5 Peas. String#Beans. Summer Squash. penne ‘ Beets. ; Lobster Salad. Sunderland Pudding. 22. Chicken Broth. Roast Breast of Veal. Peas. Fried Egg-Plant. Potatoes. Dressed Lettuce, with some of the Cold Chicken. Whortleberry Pudding. Sweet Sauce. 7 23. Boiled Salmon. Egg Sauce. Peas. Potatoes. — Veal Patés. Dressed Lettuce. Rhubarb Tarts. 24. . . Lautog, baked or stewed in claret. . Veal Cutlets, prepared as Sweetbreads. Peas, String Beans. Squash. Potatoes. Corn. 3 Blanc Mange. 25. Boiled Leg of Lamb. Parsley and Butter. Turnip. Peas. Potatoes. Corn. Lobster Salad. Trifle. hs epee eer. . an Te ed Lettuce. — Picosssvetcy Pic. “a oS eal 2 ; x at n poke ces Pred. Seite Potatoes. | Chicken Pie. a Croquets. Farina, ae - , ae 2, : ve REM ‘ aavee ‘oast Goose, ove ‘Sauce. ‘Squash. Potatoes ‘ “ Ferns rae Borihng. : - Browned Potatoes. Fried Oysters, Apple and Bago Pudding, towed How , with Celery Sauce. Mashed Turnipe is pee Macaroni and Potatoes. oc eee ee AEDS Pies eS le 6. a ‘ioe Bos Oe Tate: Cranberry Sauce. . wees - Marlborough inisoey Ye eee Mahe SERIE SN theo? 3 Ces ee | Wine eee Cold ‘Oysters. i eal =: Five pounds of Roast Beef. Potatoes, x : = Dressed Lect en ae: Se os Squash Pigs y BA Pos, Re g. - F Sse lorie ace Roast Partridges and Bread Sass “Mashed - 40€8..2 oe iti eet Shee Minced Beef and Potatoes. ie oe Sunderland Pudding, CaS ie Tomato Sours : 3 Roast Chickens. Potato. Sanh, Calor. i Tapioca Poddiars a tenis 90. ee "Mutton Chops, cut from the sad ile. : Baked P ; Chicken Salad. ‘ey eee ; Boiled Batter Padding. we = LS OF FARE. 20 ‘ . 13% ‘ ‘Wel Baked Pickerél: » Potatoes. | Veal Cutlets dressed as Sweetbreads. Apple Sauce. | Fried Bread Pudding. * a 12. ~ Roast Turkey. Apple Sauce. Potatoes. Escaloped Oysters. Celery. A dish of Velvet Cream. 13. Boiled Corned Beef, Cabbage. Beets. | Parsnips. eS, Turkey Patés. Potatoes. A Bread and Butter Pudding. — - Carrots. 14. | Curried Chicken and Rice. Minced Corned Beef and Potatoes. Stewed Toma . toes. Marlborough Puddites 15. - | Curry Soup. Roast Mutton. Currant Jelly. Potatoes, &e. se! Sago Pudding. 16. a Chowder. Blanguete of Veal. Potatoes. Stewed Tomatoes, Eve’s Pudding. 3 Fame Soi ae of about: sl pa boiled Lith : s A dish of Macaroni. Apple aces £ : Fs: | Apple Pie. Mince Pie. © Dried Fruit. r NS rey < . ‘1 ~ « 4 & ; : aes 7 é ae ee ; ‘ 2 ao Looe ary s 2. <% a - s * io o at w in, and the bones. of Turkey and Boot. oe ‘Beef Pie. Potatoes. Onions. — ee oe Rost Goose. _ Squash. a Sauce. _ 7a St eee oe en 1 Boiled Smoked Toneag, Squash. | Pota: e 3. Seales Roast Chickens. . Cranberry Sauce. — a Dressed Wohio. or Clee ae “ vag Arrowroot, ge ‘BILLS OF FARE, ee Ra ne Pea Soup. rae eae ee Cold eet ae Se _ Roast: Turkey, eight pounds. Escaloped Oysters. Baked Sweet Potatoes. Squash. Macaroni. Celery. Bees Boiled Batter Pudding. Boiled Cod. Totes Sauce. Potatoes. "Roast Sparerib of Pork. Squash. Apple Sauce. +. be Macaroni. ~ See ae . Boiled Apple Pudding. | | ee he | Salt Fish. Pork Gravy and Drawn Butter. Beets. | Carrots. Onions. Potatoes. | ieee Leg of Mutton. Currant J elly. Dressed | - Lettuce. Plain Boiled Rice Pudding. if Roast Beef, ten pounds. Potatoes. Squash. Cran- — berry Sauce, _ Dressed Celery. Baked Beans and Pork. Baked Indian Pudding. 8. Soup of. the Beef Bones. Boiled Leg of Mutton. or ewer, Carrots. _. Parsnips. Tila Chicken. Mashed Potatoes. Squash. Celery. ire Squash Pies. Cranberry Tarts. : is Raooped Oysters g : apache sbegs:. - 2 ae : | White Soup. es Boiled Chicksns. Parsley and Butter. © : : a UIDs: “rs ogee "Roast Leg of Venison. Currant ‘Jelly. Potatoes. — pee ie Cocoanut: or Chancellor’ s Padding. ; 11. | ese - Baked Cod. Potatoes. _ Veal Cutlets dressed with bread- crams, Potatoes. hee ‘Squash. Apple Sauce. Honea a Chicken Salad. sats Baked Bread and Bater Pudding: = | Boiled Halibut, with Ege Sanco. Potatoes, ah Tomatoes. ee hoo aes ale New Bedford Pudding. mer oe z 13. ; : ey aa 4 ‘ ° : Calf’s Head Saane poate ie Boiled Tongue. Cauliflower. Baked Macaroni, Roast Turkey. Squash. Potatoes. ‘Tomato Se Baked Apple Pane ~ 18 14. hee = * CALF’S HEAD DINNER. - Boiled Calf’s Head. Tongue, with fea Sauce. | Liver, baked with Macaroni Dressing. Mashed Turnips. Parsnips. Potatoes. Horse- 3 radish. Apple Sauce. Hive’s Pudding. Tee 15. | Turkey, six pounds, stewed with Celery Sauce. _ Potatoes. Mashed Turnip. = Roast Teg of Mutton. Currant Jelly. Squash. Boiled Macaroni. Boiled Mould Pudding. 16. | Soup made from the remains of No. 15. Boiled Corned Beef. Beets. Cauliflower or Cab- bage. Carrots. Roast Ducks or Partridges. Potatoes. Apple Sauce. Pies of any kind. DINNERS FOR A FAMILY OF TEN OR TWELVE PERSONS IN SUMMER. i Baked Shad. Green Goose. Vegetables. Veal Cutlets. Rhubarb Pies. BILLS OF FARE. OFS = sacs Talons _ Boiled Smoked 17 Ce" as ey Corn. | Biowied 1 Pot toes. Dressed Lettuce. — fae Fried Fritters. as ee ee “velar coun aS = Roast Book “Tomatoes. 3 ‘Coen Pak ee : Sweetbreads. Fog peter Lobster Salad. : | Sere Tipcy Cake. — ; E S i lhe } fe ya GaLioy ae ‘ : : Ta RE Ee ee ; a 5 a ee eg nae ‘ 4 z Cie + — ¥ : om parade Suen Roast Mutton. — Cireae J Sally. Vegetables. Fried Oysters. : An reo: ees Boiled Batter sae 5 oe Boiled Salmon. enon Sauce. 5 : "Roast Lamb. Mint Sauce. Vegetables. : Custard Pudding ve. fie Cold Oysters. ae a Pe a Bouilli Tongue. | fe \ ae “og Roast Fillet of Veal, stuffed. Vogetabl a" pe ie Frozen Pole | “BILLS OF PARE, ee Crdeh Pe Soup. __ Boiled Lamb. Vegetables. Roast: Chickens. | ae ‘Sunderland Puddings. — ae eee DINNER FOR SUMMER COMPANY. Rt. * 5-3) Julienne Soup. 7. este Bete Salmon. © Lemon Sauce: Roast: Lamb. MintSauce. Fried Egg Plant. Peas. ; A mould of Macaroni. Veal Croquets. Spring | | Chickens, roasted. Sweet Bread. Vol- au-V ent. Lobster Salad. | Frozen Pudding. Italian Cream. Fruit. BILL OF FARE FOR A LARGE DINNER. . Heap oF Taste.— Mock Turtle Soup. Cusk 4 la Créme. Turkey, stewed with Celery Sauce. Roast Beef. Roast-Capons. Partridges, and small birds of any kind. ‘Foor or Tasiz.— White Soup. Boiled Salmon. © eco” Peas. Tongue. Rice Croquets. Roast - Venison. Currant J ony Mongrel Goose. Canvas - Back De Boks ; a4 Sua! eee’ Pa a 3 Beuash Patés. ters. Plant. Baked Macaroni. i dressed with Cream. Saran J poe fnbler of Brandy turned over it, and set é ave o : it enters the dining-room. Marlborough, eee : Cocoanut Pudding. | Proven Pudding. ee - Pastry.— Sweet Vol-au-Vent. ice Cream. Water Ice. - Custards. VEGETABLES USUALLY SERVED IN. WINTER wit | Boiled Meats. : Cauliflower. Carrots. Beets, plain boiled, or dressed as a salad. Parsnips, plain boiled, or - fried. 2 Potatoes. ae 18% . - SIDE Disurs. = Sweotbrands ip oe Salad. Rusar es: “ _ VEGETABLES. ZINeten Potatoosye Celery, dressed and plain. | Browned Potatoes. ADE Sauce. Calf’s Foot Jelly. Nuts of tho Peheong Dried Fruit; if in summer, Hees Fruit... + Bee Farinas fied. 5 ‘Volaw ‘Grd Fried : | ie orn, Olives. ae : ‘Pies of any iif Roman Punch. French: Roast Meats. 38 i 4 Boiled Rice. Celery, plain and dressed, Cranberry Sauce. Currant J mye baked. BILLS OF FARE. eo ae Boiled Meats. . Roast Meats. Macaroni, plain boiled. Potatoes, dressed in di Oyster Plant. ferent ways. _ Turnips, mashed. Sweet Potatoes. _ Apple Sauce. _ Squash. «+ Rice Croquets. Tomatoes, with either, boiled or roast. IN SUMMER, All finds of summer vegetables with all kinds of ares BREAKFAST DISHES. RET ae Broiled. / Fried. _ Beef-steak. | Smelts. - Mutton Chops. = Perch. Chickens. Cod. Liver, Calf’s or Beef. Ham and Eggs. Ham and dropped Eggs. Sausages. Codfish, as Scrod. Salt Pork and Potatoes. Halibut, nape, slice or Fish Balls. smoked. Mush. Salmon, fresh or smoked. Mackerel, fresh or salt. - Herrings. Salt Codfish. The under part. of a cold ham grated fine is a + very nice relish with breakfast. Spread a piece of bread with butter, strew over at a little grated ham, drop on to this a-soft-boiled egg, add a little salt, pepper, and a small bit of _ butter. Fa 216 MISCELLANEOUS. Mince Fish and Potatoes. Dropped Eggs. Minced Corned Beef and Potatoes. bled Eggs. let. Kidneys. , BILLS “AF FARR, Scrab. — Ome- ‘Salt-Fish Eggs. Poaehed Hggs.. DISHES FOR A COLD SUPPER. Cold Tongue. Cold Ham. Cold Roast Birds.. Birds in Jelly. Boned Turkey. Chicken Salad. Lobster Salad. , Cold Corned Beef. Sandwiches. Ice Cream. Custards and Jellies. 4 Apple Float in custard. — Cups. : exam Whips. ae Blane mange: ; : Italian Cream. y Sweet Volau-Vent. Water Ice. Cake’ of all kinds. Roman Punch. HOT SUPPER. Stewed Oysters. Escaloped Oysters. Roast Ham. «Chickens. cc - Packs. “Canvas Backs and Olives. Roast Partridges. Boned Turkey and Jelly, cold. Birds of all kind. Birds in Jelly, cold. Lobster Salad. . - Chicken Salad. Pastry of all kinds. Omelet Soufflé. Frozen Pudding. All kinds of sweet dishes as for a cold textage J 4 Ice Cream. ENS Roman Punch. he) ar ——_ hag bye a 2 3 ‘ ahi tes f = Rohe. . 7 re ” i) Ss 4 - ‘ % OHILDREN’s TABLE. 917 Tf: an early dinner is 1Equired for adults, what is CHILDREN’S TABLE. . Where there is a family of children, it is desirable they should have their meals at an equal division of _ the time of the day; therefore, if they breakfast at seven, dine between twelve and one, and take tea at six, it is much better for them than late dinners. Children are much better if not allowed to eat at all times in the day. If they require anything between meals, let what they have be very simple, such as an apple, cracker, or a piece of bread and butter ; then they have an appetite for their dinner. Their digestive organs should not be kept always at work. If children are allowed to eat at all hours in the day, their stomach soon gets out of order, as a natural consequence. Their food should be good, plain, tender meats well cooked. Cooks are rather apt to be careless with this early dinner, if not made 3 to understand that it is of the utmost importance that ee, children should be very well taken care of. Inter- ic? est the cook for the children, and one great point is es gained for your comfort and theirs. “left from the parlor dinner, if enough, can always a * - be made good (if properly done) by warming over; 3 < ae almost all kinds of meat are nice, cut cold, if when put away they are put on clean dienes. — fot _ all put together#and made unsightly and disagree- _ able by the carelessness of the cook. ommnonnn’s ax ~ 4 Mage s BREAKRAST. } polled porate: a dish of boiled. macaroni or rice a tapioca pudding. | Saal Soy pita oae ara eam “Fowl, boiled in ‘about three quarts. of water, ‘a Es cup of rice, a: spoonful of salt, and, af not very young dbilaeBh, aN onion, two. turnips, two. carrots, boiled 1 in the soup. ‘This is a very nice broth, and, butter and_ boiled nota makes a , very ¢ good dinner. If the chickens are very old, boil them two | hours; if not, an hour and a half. A good baked | bread pudding and cold sauce. =~ ae, eS A quarter of roast lamb ; i potatoes, miaplieds green peas, well boiled; a disk of wine curd. =» ag ‘em AS dish oof. dried Or boiled fish is very nice. AL most all children like it. . A good sago pudding. oe A small leg of mutton boiled, or roasted, eS potatoes. Stewed tomatoes are very healthy, and some children like them. A dish of blanc mange. — A broiled beefsteak, with peer Dees vad beans. A baked r. rice paddling z re ° QP a , AE ae ns ae eh pain oe it em “ : s “ it will be a light. A corn-starch edie If there is not a large family of children | CHILDREN’S TABLE. + Sige vide for, meats that are left from the parlor dinner af can be served very nicely and to advantage. - Pieces of cold roast beef laid into a pie-dish with = a little of the gravy, a dozen tomatoes peeled and cut up, then another layer of beef, some nice mashed potatoes spread over the top about an inch thick, brushed over with egg, set in the oven and iowa make a nice, healthy dish. 3 A quart of white soup stock, with some tomatoes stewed in, and strained to take out the seeds and ; skins ; a cup of rice boiled in this until the soup is - absorbed; then some pieces of any kind of tender © _ meat put m and covered with rice; cover the sauce- pan tight, and let it stand until the meat is hot. This _ makes a very nice dinner for children. Veal minced fine, and warmed ‘with a little butter, is nice, if well prepared, to eat with potatoes. Fresh fish and potatoes, chopped fine and warmed - with a little butter, is nice. _ Children are generally very fond of baked beans, but they should be very well cooked to be good. Any kind of tender meat warmed for a child’s dinner should not be fried, but heated in a manner to keep it moist and tender. Meat or poultry, put into a saucepan with a little salt, very little pepper, a little butter, and a cup of water, and boiled up, is very nice. Rice, macaroni, and vermicelli, are very — nice, boiled with the meat, for children. a nee: RECEIPTS FOR A FARM-HOUSE. RECEIPTS: FOR Be FARM- HOUSE I give here a few receipts for a gentleman’ S farms house, or where there are many servants employed. Monpay.—A leg of pork boiled about four hours ; “ greens of any kind, cabbage-sprouts or beet-tops, — and potatoes. A good dish of Indian. ama ae “molasses. ~ is TurEsDAY. — Fried fish. A soe sd or haddock, cut in nice-shaped pieces, and rolled in Indian meal; 4 fry out some salt pork; add some nice drippings ; < fry the fish a light brown. Potatoes, pickles, or horseradish. For dessert, apple dumplings. _ it WEDNESDAY. — Boiled calPatheade Soak a calf’s — head in cold water one hour. Put it to boil, with © two pounds of rather lean salt pork, in six quarts of water; let it boil three or four hours. Take a piece — of the lights and brains; chop them all together; put into a saucepan with a quart of the liquor the head was boiled in, a little flour, butter, pepper, and salt; give it one boil; add half a cup of vinegar; — dish the head, liver, lights, tongue, and heart, all together ; turn the gravy over them. Potatoes and parsnips. For dessert, a minute pudding. Pita fn? Se ae. two quarts of milk to boil; when boiled, stir in flour until it is as thick as hatter pudding» turn it into a bowl that has been rinsed with cold milk, to. prevent the pudding from adhering to it; let. it y stand five minutes; turn it into a dish. » ‘Served ch oyeet sauce. aaa : ee fig parsnips. For ii cae boiled oe umpling, potato crust, and sweet sauce. | __ Fray. —A good large codfish stuffed with bread- -crums, pork cut fine, pepper, salt, and parsley ; or, a plain boiled codfish, and a plenty of potatoes. Bien dessert, baked bread cide -Sarurpay. — Boiled salt fish, with melted butter, ind pork cut in small bits and fried until the fat is } extracted; boiled potatoes, beets, and onions. For dessert, a dish of apples. - Monpay.—-An edge-bone of beef, cabbage, pars- _ nips, carrots, and potatoes, all boiled together; then the vegetables are well seasoned with the meat ; beets must be boiled separate. For dessert, boiled Price and sirup. =~ _ . 3 Turspay. — A shin-of-beef soup, cooked the same day. It is very hearty with ‘the fat on it. Break up the shin; put it to boil early in the morning; at ten o’clock, cut up a white cabbage, three or four onions, four carrots, two turnips; put them into the - soup, with pepper and salt; at eleven o’clock, have some very light bread dough; roll it into little balls and drop them in; let the soup boil till twelve ~ o’clock; when the meat comes off the bones, put it in a dish with the carrots and turnips round it, and _a dish of potatoes. This is a very nice dinner for & people that work hard. For dessert, a _baked rice - pudding. Two gills of rice, two cups of molasses, ee ee poontuls of cinnamon, one spoonful of | 222 A _ REOEIPTS FOR 4 ‘FARM-HOUSE, ae salt, two quarts of milk, baked in 1a deep ¢ dish or 7 hours. | (OF WEDNESDAY. — Beefsteak. ve ead pee ottole cut nearly an inch thick, broiled, well seasoned with butter, pepper, and salt, some sinoaeeds onions, a cold boiled cabbage, chaseen and fried, and some baked potatoes. For dessert, an Indian suet pud- ding, boiled. One pint of aes scalded with a quart, of boiling water; one pound of suet chopped ; one table-spoonful of salts two cups of molasses ; boiled | ina cloth five or six anes To eat with butter and ‘sirup. . : i Tuurspay. — Veal pot-pie. Break up in ate pieces a shoulder of veal; put it to boil in two quarts of water with two onions, salt pork cut in- small strips, salt and pepper, and a dozen potatoes’ peeled; then, in a quarter of an hour, put in some nice light dough rolled about half an inch thick; cover over the top of the pot; let it cook about half an hour. This will be a dinner for six or ae men. For dessert, a dish of apples. | Fripay. — A pod chowder. Fry out half a pound of pork and two onions; cut up a cod and haddock ; peel and slice a dozen potatoes, put into the pot a layer of fish, some potato, hard crackers. that have been aifcon in cold water, pepper, salt, flour, onion, and pork, then another layer of fish, then pekabos, cracker, pepper, salt, flour, onion, anil pork, and sd on until all is in; then, just cover. the whole with cold swater ; wheat it comes to a boi fe 4 ie: it ; boil half an hour. For dessert, ee? rice and sirup. s Bs _ Saturpay. — Baked beans-and pork; baked In dl dian pudding. | - Sunpay. — Roast beef and potatoes; a nice white a BD ecubsce cut very fine, roundwise, laid into ice-water until it crisps; send to the table to be eaten, with - mustard, oil, and vinegar. This is a nice salad with roast beh A boiled bread pudding ina sweet sauce. Soak _ the bread in water, if you have not plenty of milk; ~ when quite soft, press out all the water, break it up fine with the hand, add a/quart of milk, a pound of _ suet chopped fine, a cup of molasses, four or five eggs, some dried apples, or a pound of raisins; boil - four hours. : | FOR BREAKFASTS. Meats left from the parlor dinners make a nice mince or hash, with sliced potatoes fried; or cut cold, with hot baked potatoes, make a nice breakfast for work people. Cold bread is most economical. TO MAKE SWEET SAUCE. Two cups of sugar put to boil in half a pint of water; two spoonfuls of flour into a cup of water; mix it smoothly, and stir into the boiling sugar and water; put ina piece of butter about the size of an ess ; give it one boil, and add two spoonfuls of : - Bood eet and a little cinnamon or nutmeg. é “RECEIPTS: FOR A FARM-HOUSE. Did: aan endeavor to aid the young housekeeper in 2 acta quantity of utensils fitted fans ‘it, 4 is ae a ae 224 DIRECTIONS. FOR hs “YOUNG nou! Si, . ¢ her. arrangements. a, 2 it, such as copper saucepaas, well lined, with covers, _ i as necessary to have othe ae to be used ‘upon B Cah three to six different sizes ; a ‘Hat voroncas 1 P2y soup-pot; an upright gridiron ; sheet-iron breadpans — instead of tin; a griddle; a tin kitchen; Hector’s double boiler; a tin coffee-pot for boiling coffee, or ae a Mor either being equally. good ; a tin canister eA to keep roasted and ground coffee in; a canister for P . tea; a covered tin box for bread ;. one likewise for 2 ’ ae or a drawer in your store- olenee. lined with | zinc or tin; a bread-knife; a board to cut bread upon; a Si erea jar for pieces of bread, and one | eS for fine crums; a knife-tray; a ‘spoon-tray ;— the “ yellow ware is much the strongest, or tin pans ots different sizes are economical; —a stout tin pan for mixing bread; a large earthen aE for beating | cake ; a stone jug for yeast; a stone jar for soup — stock; a meat-saw; a cleaver; iron and wooden . spoons; a wire sieve for sifting flour and meal Sa o small hair sieve; a bread-board; a meat-board ; a ; lignum-vitee eee and rolling- -pin, &e. fg? 2 Ee i Fit your kitchen table with bie table-clot 1 a DIRECTIONS FOR A YOUNG HOUSEKEEPER. 295 Aecloth, aha sate dishes, fo: induce your cook a o have her table in good order for the servants ; _ half a dozen rollers, one dozen dish-towels, one - dozen towels for glasses, dish-cloths hemmed, coarse cloths and holders for the range. Keep a small jar near the sink, to be sure to save all the scraps of _ grease, and once a week boil it up and strain it into a firkin; and when you have obtained twenty pounds, you can make a barrel of soft soap; painted covered pails and boxes, for all kinds of groceries, inthe store-closet, so that when anything is brought into the house, it may be put into its proper place at once (for if itis put into the closet, in a paper : bag, it seldom finds its way there); a large tin ~ spice-box, or small wooden ones marked for the dif- 4 ferent spices; a good painted cover for flour-barrel ; a large ice-chest for the cellar, for meats, Hatter &c.; a keg or half-barrel, half filled with ee brine for salt pork; one also for salt beef; boxes or bas- kets for vegetables, which one can coal move when sweeping. For the washroom, have a place for tubs, wile and baskets; bags or baskets for clothes-pins and clothes-lines; clothes-horses, large and small; a dumb- betty 1 is the best machine in use for washing: an ironing blanket and sheet; a dress-board and bosom-board, well covered. _ When the girls have done washing, all the tubs and pails should be washed clean and put in their -proper places, and the wash-room cleaned before the Es clothes are brought in for folding. aietioles abel be oneal up, a meen the mistress, as it is very inconvenient, when - ing preparations for a dinner or other meal | until you can replenish whatever is wanted. When you have everything arranged, you make it a rule with yourself and servants to | | everything clean and in its place; and. theref is best to have a fixed time to perform every You must begin systematically yourself, expect it of others. The best | time to arrange household for the day is directly after break Consult with your cook; provide what is wa for dinner. If you have ‘any thing: left of the | ( before, that will help make it out, arrange it wi her ‘en. Give » ‘your orders decidedly and ¢ E tinctly ;— and now is the best time to say what you will have.for tea and breakfast, and if anything i is to- be: ‘prepared | over night for the next day’s dinner, as this gives the cook time to make all her arrange- ments without haste, and leaves the mistress free | from annoyance the remainder of the day. ‘The cook should have regular days, after washing an ironing are over, for cleaning her closets, tins, an larder, sweeping out her cellar, ee her entries and cellar-stairs. | pk ten s The chambermaid should age tice days — ing and ironing, sweeping, cleaning ; ndow 8 +g 15% ane ) : DmECTIONS: FOR ahs YOUNG sousicen an eae sp eeaae is the best time to satorkes therefore your servants know just what they ae to do, md if ‘they are faithful, they will set themselves about.their work earlier Ham if they were obliged © Fs to wait for their orders each day ; and each servant should know exactly what is expected of them, and if left undone, the responsibility 1 gl rest with than , paces pe Ee 3 Ifa servant. mic: his or her ae it is best to | 7 isfactory excuse for not having done it; if not, reprove them quietly and’ firmlye If this method — should be adopted when you first take a servant into your employ, in nine cases out of ten you will have a good servant in the end; but if you let faults pass without reproof, after a time servants become careless; you become impatient, change, and often do not improve the matter. - Servants should be treated kindly, but with deci- sion. Let them feel that you have confidence in them, and, that you are careful that every inmate of your household i is comfortable and well taken care of, and that you expect them, in return, to make you comfortable by doing thote duty promis and cheerfully. When this is understood, more interest will be found among servants, and they will have nl credit for their faithfulness. Be careful not to ‘suspect a servant’s honesty “without: a good reason for doing so; for their chare speak. of it at once, for perhaps they can give a sat- | Fi tee are cio or dialtone ell em 0° vagab ‘may be the means of saving then | struction. Be sure that sty are truthful same we roa Ae a servant, Pigg 2 i : erat SPatang + = ie rei tecaise serscatieeste poate Mes i coe tretestsiotats ton <1 EERE : wet ilae : sate Geecteteahs seinen : a5 at rate} 3 seri sates, st fate sits phe: ; 2 iz} +s +e ; ¥3 rt ih eorees tart a ees ie Be ae rs 36 fee ty pine fi ee By =. 3 Hf i fiat teh 1 ae | Sratrsepeecarees herd ae oe i! Je! 3. £8334 : 165 errs uF i ae Speatele ihe A tee vente rewad i + cine He! ergits3 peas Hee see aigy: Sct a$ topeeaes toes Sees