rt1 2. ZM V\ Ov> '' Digitized by the Internet Archive in 2019 with funding from Getty Research Institute https://archive.org/details/newlondonfamilycOOmacd iv'S* > ' '4 t \ I'i,-hU.,hM nmflH-, o THE NEIV LONDON FAMILY COOK; OR, TOWN AND COUNTRY HO USEKEEPER ’S G VIDE ; COMPnpHENDING DIRECTIONS FOR MARKETING, With illustrative Plates, on a principle entirely new ; General Oh^vafions, and Bills of Fare for every Week in the Year ; Practical Instructions for preparing SOUPS* BROTPIS, GRAVIES, SAUCES, AND MADE DISHES, AND FOR DRESSING FISH, VENISON, BUTCHER’S MEAT, POULTRY, ’ GAME, Arc. IN ALL THEIR VARIETIES. With the respective Branches of PASTRY AND CONFECTIONARY, THE. ART OF POTTING, PICKLING, PRESERVING, &c. COOKERY FOR THE SICK, AND FOR THE POOR: Btrechons for Cariitng; And a Glossary of the mostgcnerally received French and English Terras in the Culinary Art » ALSO A SELECTION OF VALUABLE FAMILY RECIPES, IN DYEING, PERFUMERY, &.C. 4 INSTRUCTIONS FOR BREWING, MAKING OF BRITISH WINES, DISTILLING, MANAGING THE DAIRY, AND GARDENING. AND AN APPENDIX, Containing general Directions for Servants relative to the Cleaning of Household Furniture, Floor-ClotKs, Stoves, Marble Chimney-Pieces, <^’C. concluding with All Alphabetical List of the most respectable Manufacturers and Dealers in the various Articles connected with Domestic Economy. Foniiing-in the whole a njost complete FAMILY INSTRUCTOR. BY DUNCAN MACDONALD, HEAD COOK AT THE.BEDFORD TAVERN AND HOTEL, COVEKT-GARDEN; AND ASSISTANTS. 9ll&ion PWsSji: FEINTED FOR JAMES CUNDEE, IVY-LANE^ TATEBNOSTER-ROW, LONDON, ^ 1808 . PREFACE. Convinced by my own experience, and by the nurrterou^ complamts of others, of the deficiency of allformer books relating to Cookery and Domestic Economy^ I have been induced to pre¬ pare the following work; m which I trust it zcill be found that many of the imperfections incidental to earlier publications, have been obviated. In my Directions for Marketing, a knowledge of which is so essential to every person concerned in the management of the table, I have not only given a general account of the principal London Markets, which is not to be met with in any earlier per¬ formance of this description, but have inserted much original and highly useful information, respecting the different articles of pro¬ vision, S^c. I have also, in some measure, endeavoured to blend, amusement with instruction. Connected with this subject, the Alphabetical List of the principal London Tradesmen, which will appear at the close of the volume, will be found of considerable utility; particularly to families and servants on their arrival from the country. Irt this list it has been my object to insert the names of such trades¬ men only as, I have reason to believe, are most respectable i?f their business, and from whom the public may expect civility, fair dealing, and good commodities. In Books of Cookery it has hitherto been customary to give merely a single Table, or Bill of Fare, for each month in the year ; and the remark has been added, that, what is in season part of the month, is in season all the month. This observa¬ tion is not cdtogether just, nor is one Bill of Fare in a month, sufficient to enable the cook daily to diversify a table for that length of time. By giving four tables for each nionth, I have completely done away this difficulty; as, from those jour tables, the greatest variety of bills of jure may be made out, without any trouble. Should some of my tables be thought to be upon too large a scale, the answer is —it is easy to select a small course from a large one; but not so easy to form a LARofi one from a small one. In compressing, or reducing the IV PREFACE. courses, a slight 'portion of discretion, either in the coojc, houses keeper, or mistress of a family, is all that is requisite. Custom having rendered it necessary to retain certain French names of dishes, 3j'c. the Glossary^ or Explanatory Table of the most generally-received French or English Terms, used in Cookery, will, I have no doubt, be found sennceable; especially to young and inexperienced cooks. This treatise, however, is founded upon English, and not upon French culinary principles; and, upon examination, it will be found to be on a more econo¬ mical plan, and more conducive to health than any other. In order that nothing might be omitted, to render the work serviceable in a family, I have also inserted the Art of Carving. Should this part, zeith some other occasional passages, be thought deficient in novelty, I can only say, that there are certain sub¬ jects on which it is scarcely possible to advance any thing new. In the suhordinate departments of the work, such as those re¬ lating to British Wines, Biewing, Gardening, Managing the Hairy, S^c. of which I might justly be suspected oj not possessing a very competent knowledge, I beg leave to state, that, without presuming on my own judgment, I have, from different persons xoncerned in the respective branches alluded to, obtained such in¬ formation as may be fully depended on. Some of the Family Recipes will also be found particularly valuable. Nor have 1 been less careftd in the Directions for the Clean¬ ing of Furniture, Sc. the object ofzchich is to lighten the labour of seivants, and to enable them to give encreased satisfaction to Btose whom they serve, I have now only to add, that great additional effect zcill he given to my own individual exertions by the liberality of the Publisher, zvho has caused original drawings to be made of every requisite object, illustrative of the zoork. DUNCAN MACDONALD. Bedford Coffefe-House, Tavern, and Hotel, Covent-Garden, London, Jan. 1 , 1808 . NEW LONDON FAMILY General Directions for Marketing, jS O branch of knowledge, whatsoever, connected with the profession of a Cook, is of more importance than that of choosing and purchasing provisions,' with regard to their cjuality, and the economy of expen¬ diture. Amongst good housew'ives, it has been a received maxim, from time immemorial, not to confine their dealings, for butcher’s meat particularly, to any one tradesman, unless they could agree to have ail their meat, viz. beef, mutton, veal, lamb, and pork, weighed in together at the same price, all the year round. This, however, with many other points, must be regulated by circumstances ; and, indeed, should the tradesman, by such a mode of contract, feel himself at all hardly pressed, it may be suspected that he rvill, if possible, pass off meat of an inferior cjuality. A purchase, witii ready money, will always be found the most economical. Markets, both for fish, meat, vegetables, and fruit, will likewise be found to possess a decided superiority over individual tradesmen ; as, at those places, tliere is always a much greater choice of articles, and the spirit of competition, so prevalent in trade of every description, is greatly in favour of the purchaser. N 4 6 NEW LONDON FAMILY COOK* / As the metropolis abounds with public markets, we shall, before we particularize the different articles of table consumption, present the following List of the principal London Markets. Biilin2;s_G:ate Market, (chiefly for Jish) Lower T'hames Street, near London Bridge. o Bloomsbury Market, Hyde-street, Bloomsbury. Borough Market, Southwark. Brooks’s Market, Holborn. Carnaby Market, Carnaby Street, near Golden Square. Clare ^larkct, Lincoln’s-Inn Fields. Covent Garden Market, (for fruit and vegetables). Fitzroy Market, Fitzroy Square. Fleet Market, running from the bottom of Fleet Street, to the bottom of Idolborn. Crosvenor Market, Davies Street, Grosvenor Square. Hay Market, (for hay and straw) at the Fast End of Picca- ciiliy. Floney Lane Market, Chcapside. Leadenhall Market, Leadenliall Street. Hew gate Market, Isewgate Street. Newport Market, Gerard Street, Soho. Oxford INlarket, Oxford Street. Paddington iMgrket, (for cattle, corn, hoy, straw, S)'c.) at the Canal Head, Paddington. Bed Lion Market, VVhitecross Street, Cripplegate. Smitiibeld Market, (for horses, cattle, 6jC.)Wcsl Smithfield. S})itaifields Market, (chiefy for fruit and vegetables) near Shorediteh. Shepherd’s Market, Shepherd Street, Oxford Street. jSt, George’s Market, Oxford Street. ^t..George’s Market, St. George’s Fields. St. James’s Market, St. Alban’s Street, near St. James’s Square. estminster Market, King Street, Westminster, Whitechapel Market, FFhitechapel. BILLINGSGATE. DIRECTIONS FOR MARKETING. 7 BILLINGSGATE, Which is preferable to all other markets for fish, has been a port or place for landing ditierent articles of commerce, ^ver since the year 979 . For a length of time it was the most important place of this ciescrip- tion in the metropolis, but it was not until the year 1699, that it became a celebrated fish market. At that period an act of parliament was passed for mak¬ ing it a free port for fish, which might be sold there every day in the week, Sunday excepted, and for per¬ mitting the re-sale of the fish so bought, in every part of the city. FISH, When it can be obt^-ined fresh from the boats, on their arrival at Billingsgate, or from the fishmongers resident in the market, possesses a vast superiority of flavour over that which is purchased in any other place. In London, and in other towns, the fishmon¬ gers wash their fish much more than is necessary for cleansing it; and, by the almost perpetual watering which it receives, the flavour is sometimes so far lost, that, by the taste, one species can scarcely he distin¬ guished from another. As it is always advisable to go to the best established and most respectable shops, it may be serviceable to housekeepers to observe, that the fishmongers, at Bil¬ lingsgate, from the general good quality of their fish, from the fairness of their dealing, and from the obligingness of their manners, are particularly deserv¬ ing of custom. It should be remarked, that at most of the principal markets (those which are confined to the sale of vege¬ tables and fruit excepted) there are excellent fish¬ mongers, of whom every kind of fish, of prime quality, may be had in its respective season. As it is our in¬ tention, presently, to ofl’er a few observations on the principal markets, separately, we shall then take an opportunity of pointing out those tradesmen, (but- ^ chers, KEW LONDON FAI\I1LY COOK. chcr.?, poulterers, fruiterers, &c. as well as fishmon¬ gers), from whom the public may best insure good commodities, and civil treatment. AV’c shall now proceed to furnish some ^^General Instructions respecting the choice of Fish. Of salmon, trout, haddock, cod, mackarel, herrings, whiting, carp, tench, pike, graylings, barbel, chub, smelts, ruffs, shads, &c. &c. it may be generally re¬ marked, that if their gills smell w'ell, are red, and dif¬ ficult to open, and if their fins are tight up, and their eyes are bright, and not sunk in their heads, they are fresh ; but if the reverse, they are stale. Salmon .—This fish, which may be reckoned amongst the first in point of utility and flavour, is chiefly con¬ fined to the northern climates. In Iceland and Nor¬ way, in the Baltic ; at Coleraine, in Ireland ; at New¬ castle ; at Berwick-upon-Twded; at Aberdeen; and in various other places of Great Britain, stationary salmon fisheries are established, which are extremely productive, and enrich the occupiers, after paying very considerable rents to the proprietors. In some places, indeed, the salmon constitutes one of the principal sources of the inhabitants, as an article of food and commerce. Although the salmon inhabits the ocean, it ascends the rivers to deposit its spawn in security, at a great distance from their efflux. Nothing, however, in the history of this fish, is more remarkable than its instinctive perseverance in sur¬ mounting every obstacle by which it is opposed, and the surprising agility with which it throws itself up cataracts and precipices, many yards above the level of the water. In these leaps, although foiled at a first or a second attempt, they never desist until they have gained their point. The general weight of salmon is from twenty to thirt}^, or even forty pounds, and we have heard of their weighing as much as seventy. Great quantities of tlie Newcastle salmon are •- pickled^ DIRECTIONS FOR MARKETING. 0 pickled, and sent to London, and to various other parts. The inhabitants of London are mostly supplied with salmon from the Thames, which bear.a higher price than any other. Those which are caught in the Se¬ vern are esteemed next in quality, and by some they are preferred to those of the Thames. The prime season of this fish is in April, May, and June. When new, the flesh, and particularly the fins are of a fine red ; the scales bright, and the wdiole fish stifl'. When just killed, there is a whiteness be¬ tween the flakes, which imports great fii’inness; but, by keeping, this melts down, and the fish becomes richer. Salmon with small heads are the best. About the time of spawning, this fish becomes insipid, and loses much of the beautiful rose colour with which its flesh is at other times tinged. When pickled, the scales of salmon, if it be new and good, are stiff and shining; the flesh is oily to the touch, and parts in flakes without breaking ; but, if bad, it will possess qualities opposite to these. Turhot .— This fish, w'hich is a favourite dish at most fashionable tables, is in season nearly the whole of the summer. The London market is mostly sup¬ plied with it by the Dutch fishing smacks; though a considerable quantity is sent from Brighton by land-car¬ riage. Turlmt, if good, should be thick, and the belly of a 3^ellowish white ; if thin, or of a bluish cast, they are bad. Small turbot may be known from Dutch plaice, by having no yellow spots on the back. Plaice and Flounders —possess several properties in common wdth turbot. They are found both in seas and rivers. When new, they are stiff, and the eyes look lively, and stand out ; but if stale, the contrary The best plaice are bluish on the l)elly ; but flounders should be of a cream colour. These fish are in seaspn from January to March, and from July to September. Soals —if good, are thick, and the belly is of a cream colour; but if that is of a bluish cast, and flabby, they NO. I, B are 10 NEW LONDON FAMILY COOK. are not fresh. They are in the market almost the whole year, but are in perfection about midsummer. Skaite —^is a fish of the ray kind, wdfich is exceed¬ ingly numerous. Those which are denominated maids are the most sweet and tender. The thornbacks are older fish, larger, and of a very strong flavour. If perfectly good and sweet, the flesh of skaite will look exceedingly white, and be thick and firm; yet if too fresh, it will eat very tough, and if stale, it produces so strong a scent as to be very disagreeable. They should be kept about two days, but not longer. Sturgeon ,—This fish, when pickled, is well knowm, and greatly esteemed throughout all Europe, The species called caviar is less in use, however, amongst us than on the continent; but formerly it "was regarded as a great delicacy at the most elegant English tables. The sturgeon is a very large sca-fish, which comes up the rivers to deposit its spawn. The flesh of a good sturgeon is very wdiite, with a few blue veins, the grain even, the skin tender, w’ell coloured, and soft. All the veins and gristles should be blue: w’hen they are brown or yellow, the skin harsh, tough, and dry, the fish is bad. It has a pleasant smell when good, but otherwise a very disagreeable one. It should also cut firm without crumbling. The females are as full of roe or spawn as carp, which is taken out and spread upon a table, beat flat, and sprinkled with salt: it is then dried in the air and sun, and afterwards in’ovens. It should be of a reddish brown colour, and very dry. It is the spawn, when so prepared, which is generally termed caviar; and it is then eaten with oil and vinegar. Cod .'—Of this fish there are many varieties, both in size and colour. It is found, however, only in the northern parts of the world. The coasts of Cape Breton, Nova Scotia, New England, and, above all, the Banks of Newfoundland, are its principal places of resort. The fishing banks of Newfoundland, and those which lie plf Cape Breton, appear to be the tops DrUI^CTlONS FOU MARKETING^ II of vast chains of sub-marine mountains, extcndiiFT above five hundred miles in length, and surrounded by deep seas. These extensive shallows are, by the resort of the cod-fish, rendered, if not intrinsically, at least ultimately, of more value to Great Britain, than the mines of Potosi to Spain. Previously to the dis¬ covery of the banks of Newfoundland, the seas of Iceland, and those which surround the Hebrides, con¬ tained the principal, and almost the only cod fisheries; and were, consequently, the grand resort of ships from most commercial countries. Cod, however, are also found in considerable numbers on the coast of Norway, in the Baltic, and in most parts of the British seas. Alore southward they are less plentiful, and are never seen farther towards that quarter than the Streights of (iibraltar. The fishing season on the banks of Newfoundland commences about February, and ends in May; the fish being then in perfection, and the atmosphere most proper for curing them. The method of taking them is by the hook and line, and the fishermen draw them in as fast as they can throw out for them. IMany of those fish are brought to Eng¬ land salted ; but most of them are disposed of in the Catholic countries of Europe during the time of Lent. The cod which are eaten fresh in England, are caught on our own coasts. They are in season from the beginning of December to the end of April. This fish, if perfectly fine and fresh, should be very thick at the neck, the tiesli v. hite and firm, and of a bright clear colour, and the gills red. If thei' appear flabby, ' they are stale, and will not have their proper flavour. JJaddock .—-This is a firm good fish. It is infinitely superior to small cod; from which it may be distin¬ guished by two black spots, one on each shoulder. Its marks of distinction wdien fresh, are the same as those of the cod. It is in season during the months of July, August, and September. B 2 j\IackareL 12 NEW LONDON FAMILY COOI?;. MackareL —The season of this fish is May, June, and July. When alive, or very fresh, their sea-green colours are very brilliant and beautiful, their gills of a fine red, and their eyes bright. They are so tender that they carry and keep worse than any other fish. They visit the British coasts in vast shoals, during the season; and, in Cornwall they are salted, and laid up for winter provision. Herring .—The history of this fish is exceedingly curious. The frozen ocean which surrounds the pole seems to be the cradle of the species. In those seas, bound up with ice the greatest part of the year, the herring and the pilchard find a secure retreat. Their increase is beyond conception. About the middle of winter they set out from the polar seas,' in such num¬ bers, that, as it has been computed, were all the horses in the world to be laden wdth herrings, they would not be able to carry a thousandth part of them. I'heir numbers, however, are soon, in some measure, thinned. The Cachelot, or spermaceti whale, swal¬ lows thousands in an instant; and the porpoise, gi'am- pLis, shark, and dolphin, with the whole tribe of dog¬ fish, and numerous flocks of sea-fowl, feast upon them with the greatest avidity. After proceeding about as far as the northern extremity of Europe, they separate into two great bodies, one of which directs its course westward, and pours along the coast of ’ America, as far southward as Carolina. In some parts of America they cover the shores in such myriads as to become a nuisance. That body which moves to¬ wards Europe, first appioaches the coast of Iceland, in the beginning of March. The particular shoal which visits the British coasts, begins to appear off the Shetland Islands in April: from which time till June, when the grand shoal arrives, this fish is in sea¬ son. The herring again visits the coasts of Britain about the latter end of September, or the beginning of October, arid continues in season until the first or se- tjond week of November. Tiie V DIRECTIONS FOR MARKETING. 1;3 Tlie Dutch have been generally reckoned the most expert in pickling these fish ; but of late our own fish¬ eries have been well' conducted, and are now in a riourishinji state. Herrings are taken with nets purposely constructed ; ' and sometimes two thousand barrels are taken at one draught. If good, their gills are of a fine red, and their eyes bright; as is likewise the whole fish, which must be stiff and firm. To judge of pickled herrings, open them from the back to the bone ; and if that be white, or of a bright red, and the fiesh white, oily, and fiakey, they are good. Iled-herrings, when good, have a glossy golden ap¬ pearance, and part well from the bone. Pilchard .—The distinguishing marks of the pilchard are precisely the same as those of the herring, of which it appears to be a species. Its history and fe¬ cundity are similar. Seven thousand hogsheads of pilchards, each hogshead containing thirty-five thou¬ sand fish, have been known to be caught in a single day. d'he liavour of pilchards is inferior to that of herrings. Sprats —are to be chosen by the same rules as her¬ rings and pilchards. This little fish "would, probably, be regarded as a delicacy, were it less numerous and plentiful. As it makes its appearance shortly after the spawning time oi the herring, many have sup¬ posed it to be the offspring of that fish ; but natural¬ ists are of a different opinion. The season for sprats is from the middle of November to Februarss JVhiling .-—The goodness of this fish is chiefly to be determined by the firmness of the body and fins. Its principal season is in January, February, and March ; but it may be obtained during the greater part of t!ie yea r. Carp-^'is a very .fine fresh water fish. It will live "7 some u NEW LONDON FAMILY COOK. some time out of the Mater; but as it wastes in that state, it is best to kill it as soon as caught. The new¬ ness or staleness of this fish is known by the colour of its gills, their being hard or easy to be opened, &c. Tench —which is also a fine fresh water fish, should be dressed as soon as caught; but, if they are dead, examine the gills, which should be red and hard to open, the eyes bright, and the body firm and stiff, if fresh. They are in general covered with a kind of slimy matter, which, if clear and bright, is a proof of their being good. This slimy matter may be easily re* moved by rubbing them with a little salt. Tench are in season, during the months of .July, August, and September. Perch —are less delicate than carp and tench. They arc in season in October and November ; and may be chosen by the general rules. Smelts —when fresh, are of a fine silver hue, very firm, and have a particularly strong scent, greatly resembling that of a cucumber newly pared. They are in season during the months of January, February, March, April, ]\fay, June, October, and November. They are caught in the Thames, and in some other large rivers. Pike .—The general rules must be observed in choosing this fish. River pike are best. They are in season in July, August, September, October, and November. Gudgeons .—This fish comes in about Midsummer, and continues in season five or six months. They are caught in running streams, and should be chosen by the brightness of their colours, •Sec. Mullets .—The sea mullets are preferable to the river mullets, and the red to the grey. They should be very firm. Their season is August. Eels .—There are many varieties of this fish. The true .silver eel (so called from the bright colour of the belly) are caught in the Thames; and eels which are taken in clear running water are always the best tasted. The DIRECTIOXS FOR MARKETING. 15 The Dutch cels sold at Billingsgate are very bad; those taken in great floods are generally good ; but in ponds they have usually a strong rank flavour. There are several peculiarities about this fish, which are deserving of notice. During the night they fre¬ quently quit the water, and wander over the meadows in quest of snails, frogs, and other small reptiles; and sometimes roam to other small ponds or rivers for change of habitation. Eels are very susceptible of cold, and in winter bury themselves deep in the mud. They are exceedingly voracious, and destructive to the young fry of fish ; and, when kept in ponds, have been known to commit serious depredations amongst young ducks. No other fish is capable of living so long out of water, nor is any other so tenacious of life, as the parts will move for a long time after the fish has been flayed, and cut into small pieces. Eels should be dressed as soon as they have been skinned and cleaned. Except in the middle of summer, they are always in season. Lobster's and CrahSy though exceedingly different in figure, have propensities and habits of great similarity. They annually cast their shells, and obtain new ones, completely hardened, in little more than forty-eight hours. They are extremely fierce and voracious, but when they chance to lose a limb in their frequent com¬ bats, it is completely renewed in about three weeks. If a lobster be new, it has a pleasant scent at that part of the tail which joins to the body, and the tail will, when opened, fall smart, like a spring; but when ■stale, it has a rank scent, and the tail limber and flag¬ ging. If it be spent, a white scurf will issye from the mouth and roots of the small legs. If it be full, the tail, about the middle, wall be full of hard reddish skinned meat, wliich you may discover by thrusting a knife between the joints, on the bend of the tail. The heaviest are best, if there be no water in them. The gock is generally smaller than the hen, of a deep*^'*' ^;^E\V LONDON FAMILY COOK. io red Yiicn boiled, has no spawn or seed under its tai?, and the uppermost lins within its tail are stiff and hard. Lobsters arc in season during the summer months. Cray Fish should be chosen by the same rules as lobsters. Crabs .—The heaviest are best, whether small or large, and those of a middling size are sweetest. If light they are watery ; when in perfection the joints of the legs are stiff, and the body has a very agreeable smell. The eyes look dead and loose when stale. Prawns and Shrimps, if they are hard and stiff, of a pleasant scent, and their tails turn strongly inward, are new; but if they are limber, their colour faded, of a faint smell, and feel slimy, they are stale. Oysters .—The oysters of this country are unlike those of some others; a single one of which, it has been said, will serve several persons for a meal. With us, the smallest kinds, particularly those termed Na¬ tives, which come into season iather later than the others, are generally the sweetest. For eating raw, the native is indeed preferable to all others. The rock oyster is the largest, and suits admirably for stewing, &c.; but, if eaten raw, it usually has a coarse and strong flavour. Of the various kinds of oysters, the Pyfleet, Col¬ chester, and IMilford, are much the best. Tne native Milton aie fine, being white and fat; but others may be made to possess botli these qualities, in some de¬ gree, by proper feeding. The mode of feeding Oysters, is to put them into water, and wash them with a birch-broom till quite clean ; thdn lay them bottom downwards into a pan, sprinkle Avith flour, or oatmeal, and salt, and cover with water. Do the same every day, and they will fatten. I'he water should be pretty salt. The freshness of oysters is best known by the man¬ ner in which they opeij. Vfhen alive and strong, the shell DIRECTIONS FOR MARKETING. 17 shell closes on the knife ; though, as soon as wounded, the shell gives vv.iy. Oysters should be eaten as soon as opened, otherwise tiicy lose their flavour. These delicate and serviceable fish come into sea¬ son on the 2d of August, and continue in it the suc¬ ceeding winter. Salt Fish. —Of the different kinds of salt flsh, bar¬ relled cod, and dried ling, are most in estimation. The former should be chosen by its thickness, firmness, and whiteness; the latter, by being thick in the pole, and having the flesh of a bright yellow. Having made every requisite observation respecting fish, we shall proceed to butcher's ineat; previously to which, however, it may be necessary to ofler a few remarks on the different markets of the metropolis; and first, of Bloomhsbury Hlarket, situated near Blooms¬ bury Square, where every article of food is sold, and is chiefly resorted to by the neighbouring people. The Borough Alarket, used to be hoiden in the Borough High Street, till an act of parliament was passed, in 175 5, for holding it on a spot of ground west of the High Street, called the Triangle. The usual articles of table consumption are also sold here. Brook's Market, Holborn, which is small and un¬ important, derives its name from Brook House, the residence of Sir Fulke Greville, Lord Brook, which formerly stood at its north-west corner. Carnaby Market, near Golden Square, was built on the west part of a piece of ground, called the Pest Field, from a lazaretto having been erected there, in the year 1665, for the reception of persons seized with the plague. Some thousands of those who died in that calamitous year, were interred in the b -trying ground, which was in a distant part of the field. Covent Garden Market, was formerly the g rden of a convent, or nunnery, from lAhich it takes its name. NO, I. c d'iie 18 !S'EW LONDON FAMILY COOK. The "round belongs to the Duke of Bedford. Covent Garden M'arket is the first in tlie metropolis for fi’uit and vegetables, v/hich are the chief articles sold there. Fitzroy Market, in the neighbourhood of Fitzroy Square,, has been established but a few years, and is yet in its infancy. Fleet Market, occupying \^•hat was formerly deno¬ minated Fleet Ditch, was opened, by act of parliament, on the SOth of September, 17b7. The market con¬ sists of two rows of shops, almost the whole length of it, with a stone passage between. The south end is chiefly occupied by butchers and poulterers; and, at the north end, is a lai ge area for dealers in fish, ve¬ getables, &c. Leadenhall, from which Leadenhall Market, sup¬ posed to be the most extensive in Europe, derives its name, was originally a manor-house, belonging to Sir Hugh Neville, in the year 1309; and, in 1406, was purchased by the celebrated Whittington, Lord Mayor of London, who afterwards presented it to the City. In 1419, Sir Simon Eyre, in a time of great scarcity, erected a public granary here, built wdth stone, in its present form. Leadenhall Market consists of three courts or yards, the first of which is that at the north east corner of Gracechurch Street, opening into Leadenhall Street. It contains a great number of stalls or standings for butchers; and as there is but little meat sold here, except beef, it is distinguished by the name of the Beef Market. On Tuesdays, this yard is a market for lea¬ ther; on Thursdays, the waggons from Colchester, and other parts, come with baize, &;c., and also the felmongers, with their wool; on Fridays, it is a market for raw hides, and on Saturday for beef. The second market-yard is called the Green Yard, as being once a green plot of ground; afterwards it was the city’s store-yard, for materials for buildings and the like, but now a market for veal, mutton, Iamb, ^c. This yard hatli in it a hundred and forty stalls, all DIRECTIONS FOR MARKETING. 29 siil covered over, and of the bigness of those in the beef market. In the middle of this green-yard market, is a row of shops, with rooms over them for fishmon¬ gers ; and niso on the south-side, and west-end, are houses and shops for fishmongers. Towards the east- end of this yard is erected a market-house, standing upon columns, with vaults underneath, and rooms above, with a bell tower, and a clock, and under it are butchers’ stalls. The tenements round about this yard, are, for the most part, inhabited by cooks, vic¬ tuallers, and such like ; and in the passages leading out of the streets into this market, are fishmongers, poulterers, cheesemongers, and such like traders. The third market, belonging to Leadenhall, is called the Herb Market, because only herbs, roots, fruit, 8cc. are sold there. The west, east, and north sides, have walks round them, covered over for shelter, and stand¬ ing upon columns, in which walks there are twenty- eight stalls for gardeners, with cellars under them. This part having been rebuilt in the year 1730, is now called New Market, or Nash's Rents, and has shops in it chiefly for butchers, and a new passage into Lime Street. There is also in this yard, one range of stalls, covered over, for such as sell tripe, neats’ feet, sheeps’ trotters, &c.; and, on the south- side, the tenements are taken up by victuallers, poul¬ terers, cheesemongers, butchers, and such like. Be¬ yond this are likewise some shops, built in the year 1780, in that part called the Old Bacon Market, w hich are chiefly occupied by poultereis, and such as deal in bacon. JSleri'gofe Market, to the south of Newgate Street, is held on a commodious square piece of ground, mea¬ suring; IQl feet from east to west, and 148 from north to south, with a large market-house in the centre; under w hich are vaults or cellars, the upper [)art of it being mostly used as warehouses for fruiterers and gardeners. The shops within the building are for the sale of c 2 tripe, 20 NEW LONDON FAMILY COOK. tripe, butter, eggs, &c. The houses on each side of the square, are most of them occupied by butchers, and the avenues which lead to the market, from Pater¬ noster Row, and Newgate Street, are occupied by poulterers, hshmongers, &c. Before the fire of London, this market was holden in Newgate Street, where there was a market-house for meat, and a middle row of sheds, which were after¬ wards converted into houses, inhabited by butchers, tripe-sellers, &c.; while the country people, who brought provisions to the city, were forced to stand with their stalls in the open street, where their persons and goods were exposed to danger, by the coaches, carts, and cattle, that passed. Nezcport Alarket, near Gerrard Street, Soho, has a long double range of butchers’ shops, with a stone pavement between them ; to the north of wLich are the market-house, slaughter-houses, &c., and a vegeta¬ ble market. Oxford Market, to the north of Oxford Street, is chiefly resorted to by the inhabitants of its neighbour¬ hood, and is no ways remarkable. It occupies a large square piece of ground, with a market-house in the centre. Shepherd's Market, towards the 'west end of Ox¬ ford Street, contains nothing out of the brdinary way. Srn'ithjield Market, situated to the north of New¬ gate, is the greatest market for black cattle, sheep, and horses, in Europe, and was celebrated as such as far back as the twelfth century. It is also a market for hay and straw. The market days are Mondays and Fridays. This place is supposed to have received its name from one Smith, to whom it belonged ; or from its having originally been a smooth or level field. It was anciently much larger than it now apj)ears, its size having been greatly diminished by the buildings with which it is enclosed. The whole west side extended as DIRECTIONS FOR-MARKETING. 21 as far as the sheep-market does at present, and was called the Elms, from the number of those trees which grew there. Spitaljields Market, a short distance to the north¬ west of the church, is principally for the sale of fruit and vegetables ; though it contains shops and stalls for all sorts of provisions. St. George's Market, is situated in Oxford Street, and has nothing remarkable about it. ' St. Georges Market, St. George’s Fields, South¬ wark, has been established only a few years, but is an object of great convenience to the inhabitants of that neighbourhood. St. James's Market, near St. James’s Square, is well supplied with all sorts of provisions. JVestminster Market, near the Abbey, occupies the spot on which formerly stood the sanctuary, a place of refuge, allowed in old times, to criminals of a parti¬ cular description. It is chiefly for butchers’ meat. Whitechapel Market, on the south side of the street of the same name, is a large carcase market, for the supply of retail dealers, as well as for general purposes. Beyond Whitechapel Bars is a market, three times a week, for hay and straw. Having described the places where the respective ar¬ ticles of provisions may be best obtained, we next present Instructions for the choice of Meat. A few preliminary remarks will not be misapplied. Few people are aware of the immense quantity of but¬ chers’ meat annually consumed in London, or of the vast diflerence m the size of cattle within the last hundred years. About seventy years ago, there were not more than 83,90b oxen, and ob4,630 sheep, used in a twelvemonth; but, at present, the annual con¬ sumption oo XEW LOXDOX FAMILY COOK. sumption of f.ondon is estimated at 110,000 oxen^ and 776 ',000 siieep and lambs; besides 210,000 calves, the same numl)cr of hogs, and about 60,000 sucking pigs. This is the more extraordinary, when vve con¬ sider the increased bulk of animals, by the different modes of feeding, See. A hundred years ago, oxen, upon an average, did not weigh more than 370 pounds, calves, 50 pounds, sheep 28 pounds, and Iambs 18 pounds , but now the average weight of oxen is 800 pounds, calves 140 pounds, sheep 80 pounds, and lambs 50 pounds ! By way of general remark, it should be mentioned, that in every sort of provisions the best of the kind goes farthest, cuts out with most advantage, and af¬ fords most nourishment. Round of beef, fillet of veal, and leg of mutton, are joints which bear a higher price, but as they have more solid meat, they deserve the preference. It is deserving of notice, however, that those joints which are inferior may be dressed as pa¬ latably, and, being cheaper, they ought to be bought in turn; as, when they are weighed with the prime pieces, it makes the price of those come lower. Another general remark is, that good meat should not look lean, dry, or shrivelled; the fleshy part should be of a bright l ed, and the fat of a clear white. When the flesh looks pale, and the fat yellow, the meat is not good. Cow—beef is worth a penny a pound less than ox-beef, except it be the meat of a maiden heifer, which, in a buttock, you may know by the udder. . ' Veiiison .—In particularizing the different animals used in this country for food, we shall commence with the fallow-deer, the flesh of which is denorninatqd venison. This animal is inferior to the stag, in size and strength ; is seldom found wild in the forest, but constitutes the ornament of the park. Its horns are broader than those of the stag, and better furnished with antlers. The female goes eight months with young; the animal comes to perfection in three years, and DIIlECTIOlSrS FOR M^ARKETINC. 23 und will live about twenty. There are many varieties' of the fallow-deer, two only of which are general iii England; the spotted, supposed to have-been brought from Bengal, and the deep-brown, originally brought from Norway, by King James 11. Tlie season for buck venison, is during the months of June, July, August, and September; that of doe venison, October, November, and December. Your choice of venison must be, in a great measure, directed by the fat. If the fat be thick, bright, and clear, the clefts smooth and close, it is young ; but if the cleft be very wide and tough, it shews it to be old. Venison will first change at the haunches and shoul¬ ders; in order to know which, run a knife into those parts, and you will be able to judge of its newness or staleness by its sweet or strong scent. If it appears greenish, or is inclined to have a very black appear¬ ance, it is tainted. The respective parts may be dis- tinguished by the annexed plates. Some of the best places in London, for obtaining venison are the following— AngeVs, the corner of Gracechurch Street, Cornliill. Birclis, Cornhill, and liich’s, at the bottom of Ludgate Hill. There is also a shop in the Poultry, one on the west- side of Temple Bar, another in Cockspur Street, and another in Oxford Street. Beef .—The size of oxen in general, as well as the quantity of milk, butter, and cheese, produced from the cow, depends, in a great measure, on the nature of their pasturage. They grow to as large a size in England as in any other country whatsoever. In barren countries they are ahvays of an inferior bulk, and the largest breed Avill there soon degenerate in size. It is unnecessary to specify the different breeds of oxen, as the choice of their flesh is, in all respects, the same. It is proper to be acquainted with the different parts 4 of 24 NEW LONDON FAMILY COOK. of the beast, which may be seen by the plate. In the ox, the fore-quarter consists of the haunch, which in¬ cludes the clod, marrow-bone, shin, and the sticking- piece, which is the neck-end. The next is the leg of mutton piece, which has part of the blade bone ; then the chuck, the brisket, the fore-ribs, and middle-rib, which is called the chuck-rib. The hind-quarter con¬ tains the sirloin and rump, the thin and thick flank, the veiny-piece, and the isch, each, or aitch-bone, but¬ tock and leg. These are the principal parts of the carcase, besides which are the head, tongue and pa¬ late. The entrails are, the sweet-breads, kidnies, skirts, and tripe, of the latter of which there are three sorts, the double, the roll, and the reed tripe. If the flesh of ox-beef be young, it will have a fine smooth open grain, be of a good red, and will feel tender. The fat should look white rather than yel¬ low ; for when that is of a deep colour, the meat is seldom good : beef fed with oil cakes is generally so, and the flesh is flabby. The grain of cow-beef is closer, and the fat whiter, than that of ox-beef; but the lean is not of so brirjfht a red. The grain of bull- beef is closer still, the fat hard and skinny, the lean of a deep red, and a stronger scent. Ox-beef is the re¬ verse. Ox-beef is the richest and largest; but in small families, and to some tastes, heifer-beef is better, if finely fed. In old meat there is a streak of horn in the ribs of beef; the harder this is, the older, and the flesh is not finely flavoured. Veal.-'—In a calf, the fore-quarter consists of the shoulder, neck, and breast; and the hind-quarter the leg, wdiich contains the knuckle, the fillet, and the loin. The head and inwards are called the pluck, and consist of the heart, liver, lights, nut, and melt, and what is called the skirts ; the throat sweetbread, and the wind-pipe sweet-bread. Observe the vein in the shoulder ; for if it be of a bright red, or look blue, it is newly killed ; but if greenish, yellowish, or blackish, or more clammy, soft, DIRECTIONS FOR MARKETING. 25 soft, and limber than usual, it is stale. Also^ if it has any green spots about it, it is either tainting, or al¬ ready tainted. If it is wrapt in wet cloths, it is apt to be musty, therefore always observe to smell to it. The loin taints first under the kidney, and the flesh, when stale, will be soft and slimy. The neck and breast are first tainted at the upper end, and when so, will have a dusky, yellowish, or greenish appearance, and the sweet-bread on the breast will be clammy. The leg, if newly killed, will be stifl' in the joint; but if stale, lim¬ ber, and the flesh clammy, intermixed with green or yellowish specks. The flesh of a bull-calf is firmer grained and redder than that of a cow-calf, and the fat more curdled. In choosing the head, mind the eyes ; if they be sunk or wrinkled, it is stale; if plump and lively, it is new and sweet. Mutton .—-No country produces finer, sheep than Great Britain. The Lincolnshire breed of .sheep,, which, with some variations and intermixtures, is ex¬ tended through most of the eastern and midland coun¬ ties of England, is large, and bears heavy fleeces, but the wool is very lang, and not so fine, as some others ; the mutton is also esteemed somewhat coarser than that of smaller-sized sheep. The largest breed of sheep, in the whole island, is found on the banks of the Tees, in that fertile valley which separates York-: shire from tlie county of Durham. Some of these sheep have been,fed to the Aveight of fifty pounds per quarter, one, in particular, was found to weigh sixty- two pounds per quarter: this was supposed to be the heaviest sheep ever slaughtered in this kingdom- This breed of sheep is more prolific than several others ; but those of Dorsetshire are principally remarked for their remai’kable fecundity, being capable of pro¬ ducing twice a-year. Prom this breed the tables of the great and opulent are supplied with early lamb at Christmas, or sooner, if required. Grea,t numbers of these are sent to the London markets, and sold at the enormous price often, or, perhaps, fifteen shillings NO. i, » per ‘26 LONDON FAMILY COOK. per quarter. This circumstance serves not a littic to enhance the value of the Dorsetshire breed of sheep, which, with some v^iriations, is spread through most of tlie sonthern counties, but found pure and unmixed only in Dorsetshire and Wiltshire. In the north-west parts of England, there is a hardy, black-faced breed, the wool of which is coarse and shaggy, but the flesh is esteemed excellent. In the northern districts of Scotland, a breed of sheep is common, which is re¬ markable for the smallness of its size, as well as the fineness of its mutton; their wool, wdiich is also very fine, is streaked with the various colours of black, brown, and red. Some of these sheep do not weigh above six or seven pounds per quarter. The Shetland sheep are generally without horns, and handsome, although very small. When fed, they do not \veigh more than eight or ten pounds per quar¬ ter. This breed of sheep is exceedingly hardy, and consequently well adapted to the severe climate where it is found ; added to which, their wool is superior in fineness to any other. The breed of English sheep has, by the persevering attention of Mr. Bakewall, of Dikhley, Leicester¬ shire, been exceedingly imp):^Yed,Tand lii^ example has been .successfully folloyi'ed'''^^ niany eminent breeders. The improved L'^cestersbiib bfeed is now’in the greatest esteem in most parts of the' kingdom, and almost all the principal breeders endeavour to intro¬ duce some mixture of it into their stock. Its superior qualities, are principally those of fattening quickly, and carrying the greatest weight of mutton upon the smallest proportion of bone. In a sheep, the fore-(juarter contains the neck/* breast, and shoulder; and the hind quarter, the leg and loin. The two loins together are called a chine, or saddle of mutton, which is esteemed as a tine d^ffeli when the meat is small and fat. Besides thesb>, arc the head and pluck, which includes the liveiyMights, heart, sw'eet-breads, and melt, ' - Milttou 27 DIUEGTIOXS FOa AIAUKETiNG. t Mutton should be chosen for the fineness of its wrain, good colour, and fifni white fat. It is not the better for being young ; but, on the contrary, if of a good breed, a-nd well fed, it is the better for age. This, howevei^ only holds with respect to wether mut¬ ton. The flesh of the ewe is paler and the texture finer, liam mutton is very strong flavoured, the flesh is of a deep red, and the tat is spongy. Beef, mutton, and veal, are in season at all times of the yeai'. Lmnb . — The fore-quarter of a house-lamb consists of a shoulder, neck, and breast, together. The hind- quarter is the leg and loin. The head and pluck con¬ sists of the liver, lights, heart, nut, and melt, as also the fry, which is formed of the sweet-breads, lamb- stones, and skirts, with some' of the liver. Lamb may be had at all times of the year, but is particularly in high season at Christmas, when it is considered as one of the greatest presents that can be made from any person in London to another residing in the country. Grass lamb comes in about April or May, according to the nature of the weather at that season of the year, and in general holds good till the middle of August. For choosing lamb, if it be a fore-quarter, observe the vein in the neck, for if it looks ruddy, or of an azuie colour, it is fresh ; but if yellowish, it is near tainting, and if green, it is already tainted. For the hind- quarter, smell under the kidney, and feel whether the knuckle be stilf or limber ; for if you find a faint or ill scent in the former, or an unsual limberness in the latter, it is stale. A lamb’s head is chosen by the same rules as that of a calf. Pork . —In observing the disgusting appearance of a hog, its voracious appetite, and its dirty manner of feeding and living, it would scarcely be possible to sup¬ pose that its flesh could have so excellent a flavour; and p 2 if 2S NEW LONDON FAMILY COOK. if a man were wholly unacquainted with the nature of all animals, the hog would certainly be one of the last that he would select for his table. Under this unpro¬ mising exterior, however, nature has concealed one of the most valuable articles of our food. In a hog, the fore-quarter is the fore-loin and spring; and, if it is a large hog, you may cut off a spare-rib. The hind-quarter is only the leg and loin. The in¬ wards form what is called the haslet, which consists of the liver, crow, kidney, and skirts. Besides these there are the chitterlins, or guts, the smaller part of which are cleansed for sausages and black-puddings. What is called a bacon-hog is cut differently, on ac¬ count of making hams, bacon, and pickled pork. In this are fine spare-ribs, chines, and griskins, and fat for hog’s-lard. The liver and crow are much admired, fried with bacon; and the feet and ears are equally good soused. To choose pork, pinch the lean between your fingers; if it breaks, and feels soft and oily, or if you can easily nip the skin with your nails, or if the fat be soft and oily, it is young ; but if the lean be rough, the fat very spongy, and the skin stubborn, it is old. If it be a boar, the flesh will feel harder and rougher than usual, the skin thicker, the fat hard and fibrous, the lean of a dusky red, and of a rank scent. To know if it be fresh or stale, try the legs and hams at the bone which comes out in the middle of the fleshy part, by putting in your finger; for as it first taints in those places, you may easily discover it by smelling to your finger ; also the skin Mill be clammy and sweaty "when stale, but smooth and cool when fresh. Bacon .—If bacon be good, the fat will feel firm, and have a red tinge; and the lean will be of a good colour, and stick close to the bone; but if you observe any yellow streaks in the lean, it either is rusty, or will be so very soon. If bacon be young, the rind will be thin, but if old, it will be thick. Ham .—To know whether a ham be sweet, stick a knife DIRECTIONS FOR MARKET I iVG. «<) knife under the bone, and on smelling at the knife, if the ham be good, it will have a pleasant liavour; if daubed and smeared, with a disai^reeable scent, it is not good. Those, in general, turn out tlie best hams, that are short in the hock. Bi'axiii .—The best method of knowing whether brawn be young or old, is by the extraordinary or mo¬ derate thickness of the rind, and the hardness or soft¬ ness of it; for the thick and hard is oid, but the mo¬ derate and soft is young. If the rind and fat be re¬ markably tender, it is not boar brawn, but barrow or sow. Instructions for choosing Game, Poultry, f;c. Hares, are in season during the months of October, November, December, January, February, and March. This animal, whose flesh was forbidden to tlie Jews, but was esteemed as a great delicacy among the Romans, as it is now at our tables, is found in most parts of the world ; and, with respect to its skin, every cook knows it to be valuable. Instead, however, ot disjmsing of them to the Jews, in the streets, thrifty servants should always take them to the hatters, who will give consi¬ derably more for them. The fur is of great use in the manufacturing of hats, in consequence of which many thousands of hare-skins are annually imported frem Russia. The hare Is very prolific. The female goes thirtv days Avith young, and produces three or four at a lit¬ ter, three or four times a-year. In judging of the age and goodness of a hare, ob¬ serve, that il' the claws are blunt and rugged, and the clift in her lip spread much, she is old ; but tlie oppo- .site, if young. If neiv and fresh killed, the flesh will be white and stiff; if stale, limber and Rlackish in many places. If the hare lie young, the ears will tear like a sheet of broAvn paper; if old, they are dry and tough. A Leveret, as to the newness or staleness, may he known so NiW LONDON FAMILY COOK. known by the same signs as the hare; but in order to discover if it be a real leveret, feel near the foot on its fore leg; if you hnd there a nob or small bone, it is a true leveret; but if not, it is a hare. Leverets are in season during the months of April, May, June, July, August, and September. Rabbit .—Notwithstanding the general resemblance which exists between this animal and the hare, their habits and propensities are very different, as well as their fecundity, and several other distinguishing cha-' racteristics ; they also seem to have a natural aversion from each other. One striking dissimilarity between them is, that whilst the hare depends on speed for its security, the rabbit burrows in holes in the ground. The fruitfulness of the rabbit is astonishing; it breeds seven times in the year, and generally produces seven or eight young at a time, whence may be calculated the wonderful and almost incredible increase of which a single pair might, in a few years, be capable : but as their propagation is rapid, their enemies also are nu¬ merous. Without reckoning the immense numbers taken for the use of man, foxes, and almost all animals of the w’easel-kind, make them their prey. The rabbit lives to the age of nine or ten years ; it prefers a warm climate, and in Sweden, and other northern regions, it cannot be reared but in houses. It is common, however, in all the temperate countries of Europe. In Spain they had once become so nume¬ rous, and were found so destructive to vegetation, that the inhabitants were obliged to introduce ferrets from Africa, in order to diminish theii- numbers. They abound in every part of Great Britain, especially in Cambridgeshire, Norfolk, Lincolnshire, and on the Wolds of Yorkshire; but in many of these parts, se¬ veral w arrens have been lately converted into sheep- pasture or tillage, and the number of rabbits is conse¬ quently diminishing. The fur of rabbits, as well as that of hares, is used m the eianufacturc of hats; a circumstance which renders DIRECTIONS TOR MARKETING. 31 renders their skins of great value to the owners of warrens, poulterers, <&c. If a rabbit be old, the claws will be very long and I'ough, and grey hairs intermixed with the wool; but if young, the claws and wool smooth. If stale, it will be limber, and the flesh will look blueish, having a kind of slime upon it; but if fresh, it will be stifl^ and the flesh while and dry. Rabbits, either wild or tame, are in season the whole year. Pheasant. —This bird, which is one of the most beautiful in existence, was originally brought into Europe from the banks of the Phasis, a river in Asia, whence it derives its name. It thrives well in our climates, and were it not extremely liable to be de¬ stroyed by the weasel, and other animals of that kind, it would be exceedingly numerous. The flesh of the pheasant is one of the greatest dain¬ ties, and its wholesoineness is equal to its delicacy; yet, when full-grown, it seems to feed indiscriminately on everything that falls in its way; and such is its vora¬ city, that it will devour insects and reptiles, as well as grain. In the woods, the hen lays eighteen or tw'enlv eggs in a season ; but in a domestic state, not above ten. Pheasants, no more than partridges and woodcocks, can be purchased, so that there is no opportunity of making a choice; notwithstanding which, as a great many of them are sent as presents to munbei-s of fami¬ lies in London, it may be proper, for the satisfaction of the cook, to point out the diflerence between those w hich are fresh and young, and those that are otlier- wise. The cock-pheasant has spurs, which the hen has not, and the hen is most valued when with egg. The spurs of a young cock-pheasant are short and blunt, or round ; but if be is old, they are long and sharp. If the vent of the hen is open and green, she is stale ; and when rubbed hard with the finger, the skin will peel. If she is with egg, the vent will be soft. 3 Pheasants 32 NEW LONDON FAMILY COOK. Phensants are in season from the Isl of October to the end of j\farch. Pheasant Poults .—Ttie feet of these, when new, are limber, and their vents wliiteand stiff; but when stale, are dry-footed, their vents green, and if you touch it hard, wdl peel. Partridge .—This bird seems to adapt itself to every cli[nate ; it is said to live for twenty years, but is seldom suffered to die of old age. There are more than twenty species of partridges, all of which may be divided into red and grey. The former is the largest, and often perches on trees ; but the latter, which, in. this country, is the most common, alvvay sits on the ground. The partridge generally produces a covey of ten or fifteen young: they are in season at the same time as pheasants and other game. When partridges are young, the legs are yellowish, and the bill of a dark colour. If they are fresh, the vent will be firm; but if stale, it will look greenish, and the skin will peel when rubbed with the finger. If they are old, tlie bill will be white, and the legs blue. Woodcocks, are birds of passage, and are found in Kngland only in the winter. They are best about a fortnight or three weeks after their first appearance, when they have rested from their long passage over the ocean. If they are fat, they will feel firm and thick, which is a proof of their good condition. The vent w ill also be thick and hard, and the vein of fat will run by the side of the breast; but a lean one will feel thin in the vent. If newly killed, its feet will be lim¬ ber, and the head and throat clean; but if stale, the contrary. */ Snipes.- —d'he same rules are to be observed in the choice of these birds, as in woodcocks. Moor Game, and White Game. Grouse, of which there are various species, are in season DIRECTIONS FOR MARKETING. 33 season during the last three months of the year The characteristic mark which distinguishes them from the rest of the poultry kind, is a scarlet skin above the eye. 3ince cultivation has been so much extended in Great Britain, tliese birds are ciiiefly to be found on the moors of Yorkshire and'Westmoreland, the High¬ lands of Scotland, and other extensive wastes. They may be chosen by the same rules as most other birds. When new, they are limber-footed ; when stale, dry¬ footed; thick and hard on the belly, if fat; but thin and soft, if lean. Heath Cock and Hen .—The newness or staleness of these are known by the same signs as the foregoing; but when young, their legs and bills are smooth ; when old, both are rough. Quails, m'Q birds of passage; but whether they re¬ move into distant regions, in search of a more tempe¬ rate climate, or only from one part to anotiier, for fresh supplies of food, is not ascertained. The head of a quail is black, with a mixture of duskyJbrown ; the breast is of a pale yellow, with a reddish cast, and spotted with black, and the back is marked with stripes of pale yellow. The flesh of this little bird is regarded as a great delicacy. Their freshness is known by the general rules. Skuffiers, Godxvits, Marie, Knots, Gulls, Ruffs, Hotters, and Wheat-ears, w’hen new, are limber¬ footed ; when stale, dry footed ; when fat, they have a fat rump; when lean, a close and hard one; when young, their legs are smooth ; when old, rough. Teal, Widgeoii, 8^c. when new, are limber-footed ; when stale, dry-footed ; thick and hard on the belly, if fat; but thin and soft, if lean. Turkey .—This is one of the most remarkable birds in the poultry-yard, on account of the singular appear¬ ance of its head, as well as of some habits almost peculiar to itself. It is generally believed to be a na¬ tive of America, and was introduced into England and France about the time of Henry ^TIL In this coun- NO, 2. E try, 34 NEW LONDON FAMILY COOK. try, when young, it is exceedingly tender, and is reared with great difficulty, though, in its wild state, it abounds in the forests of Canada, where the ground is covered with snow almost three parts of the year. The turkey, in its native woods, is also much larger, as well as more hardy, than in a state of domestica¬ tion. In beauty, likewise, it far excels the European breed. The turkey may he ranked amongst the most useful birds of the farm-yard ; for, notwithstanding the ten¬ derness of their constitution w'hen young, they are hardy when growm up, and feed themselves with little trouble or ex pence. Some of them, especially those of Norfolk, which are reckoned the finest in the kins;- dom, frequently weigh from twenty to thirty pounds, and constitute a very favourite article of food. In choosing turkeys, observe the following rules :— if the spurs of a turkey-cock are short, and his legs black and smooth, he is young; but if his spurs be long, and his legs pale and rough, he is old. If long killed, his eyes will be sunk into his head, and his feet feel very dry ; but if fresh, his feet will be limber, and his eyes lively. For the hen observe the same signs. If she be wdth egg, she will have an open vent; but if not, a close hard vent The same signs will serve to discover the newness or staleness of turkey-poults; and, with respect to their age, you cannot be deceived. Turkeys are in season during the months of De¬ cember, January, and February. Bustard —This is the largest land-bird that is a native of Great Britain, or even of Europe. Its w’eight varies considerably; some have been found of not * more than ten pounds, others weigh from twenty to thirty. Its head and neck are ash-coloured, the back mark^ with dark stripes, the belly white, and the tail has broad stripes of red and black. This bird was formerly far more plentiful than it is at present. Its principal places of resort are Salis¬ bury Plain, the heaths of Sussex and Cambridgeshire, and DIRECTIONS FOR MARKETING. 35 and the Dorsetshire uplands. In those extensive plains, wliere there are neither woods nor hedges to screen the sportsman, the bustard enjoys security, and is often seen in flocks of flfty or more together. Dieir food consists principally of berries that grow among the heath, and earth worms, which, before sun-rise in the summer season, appear in great numbers in the downs. It is in vain that the fowder creeps along to surprise them; they have always centinels stationed in proper places to warn them of the first appearance of danger : but although they can seldom be shot, they are sometimes hunted and taken by dogs, when they are growm so fat as to be unable to fly without great preparation. In choosing bustards, observe the same rules as for turkeys, only remembering that the hen is not more than half as large as the cock, and that the top of her head is of a deep orange colour, crossed with black lines. Goose .—Of this bird, besides the tame and the common wild-goose, there is the bran-goose, a bird of passage, which arrives in Lincolnshire in the autumn, and departs in May. The plumage of a wild-goose, which is considerably smaller than a tame one, is always of a dark ash colour on the upper parts, and the breast and belly of a dusky wdiite. The bran-goose resembles the wild-goose in colour, and generally weighs about half a dozen pounds. If the bill and foot be red, and the body full of hairs, the goose is old ; but if the bill be yellowish, and the body has but few hairs, it is young. If new, her feet will be limber ; but if stale, dry. Observe the same of a w ild-goose, and bran-goose. Geese come into season on Michaelmas Dav, and continue the remainder of the year. Geese are called green till they are three or four months old. Duck .—There are many varieties of this bird, both of the tame and wild kind. The most obvious distinc¬ tion between the wild duck and the tame, consists in F 21 the 36 NEW LONDON FAMILY COOK. the colour of their feet; those of the former being yellow, and those of the latter black. Lincolnshire is one of the most famous counties in England for its decoys for wild-ducks, and it has been said that up¬ wards of thirty thousand duck, widgeon, and teal, have been sent up to London, in a single season, from the decoys in the vicinity ofWainfleet. In choosing ducks, either wild or tame, observe that they are hard and thick on the belly, when fat, but thin and lean, when poor; limber-footed, when new, but dry-footed, when stale. Ducks come into season about the month of Octo¬ ber, and continue the remainder of the year. Pigeons —These birds should be very fresh ; wdien they look flabby about the vent, and when that part is discoloured, they are stale. The feet should be sup¬ ple : if old, the feet are harsh. Tlie tame ones are larger than the wild, and are thought best by some persons: they should be fat and tender; but many are deceived in their size, because a full crop is as large as the whole body of a small pigeon. Pigeons are in season from December to June. Choose those that feel hard at the vent, which proves they are fat. In other respects, select them by the same marks as other fowl. When stale, the feet are dry. They will keep sweet a long time. There are three sorts ; the grey, green, and bastard plover, or lapwing. After the same manner you may choose the fieldfare, thrush, mavis, lark, blackbird, &c. Plovers are in season about July, August, and Sep¬ tember. Fowls .—No description of these can be necessary. If a cock be young, his spurs will be short and dub- i'ed ; (i)e sure to observe that they are not pared or scraped to deceive you) but if sharp and standing out, he is old. If his vent be hard and close, it is a sign of his being newly killed ; but if he be stale, his vent will be open. The same signs will (liscover whether a hen be directions tor marketing. be new or stale ; and if old, her legs and comb will be rough ; but if young, smooth. Pullets are best just before they begin to lav, and yet are full of egg. Chicken, if they have been pulled dry, will be stiff when new ; but when stale, they will be limber, and their vents green. Jf they have been scalded, or pul¬ led wet, rub the breast with your thumb or finger, and if they are rough and stiff, they are new; but if smooth and slippery, stale. If a capon be young, his spurs will be short and blunt, and his legs smooth : if a true capon, he will have a fat vein on the side of the breast, a thick belly and rump, and his comb M ill be short and pale. If it be new, it will have a close hard vent; but if stale, an open loose vent. Powls are in the market all the year round. Turtle .'—As an animal chiefly living in the sea, this ought, perhaps, to have been mentioned amongst fish ; but, as itis of an amphibious nature, agreat rarity, and, like game, must generally be taken Muthout choice, it may as well be noticed in this place. When an opportunity for choice occurs, those which are heaviest, in proportion to their bulk, are to be preferred ; and the general liveliness of the animal is also to be attended to. There are several species of turtle, but it is the green turtle that is held in such high estimation for the table. It is not only a wliolsome, but an exquisitely delicious food ; and is now also a valuable article of commerce, as tnost of our West India trading ships are furnished with conveniences for importing them. Notwithstanding every precaution, however, the flavor of the turtle is by some thought never to be in per¬ fection but on its native shores. Green turtle Mill M’eigh from eighty to tMo hundred pounds, and some iiave been even knoMn to weigli eight bundled pounds. In our directions for dress¬ ing, M'e shall specily the corresponding weight. Directions 1 38 KEW LONDON FAMILY COOK, Directions for choosing of Butter^ Cheese, and Eggs. Butter .—In buying this article, the greatest care is necessary to avoid being deceived. You must not trust to the taste which the sellers give you, as they will frequently give you a taste of one lump, and sell you another. On choosing salt butter, trust rather to your smell than taste, by putting a knife into it, and applying it to your nose. If the butter is in a cask, you should have it unhooped, and thrust in your knife, between the staves, into the middle of it; for by the artful mode of package, and the ingenuity of those who send it froifi the country, the butter on the top of the cask is frequently much better than the middle. Cheese .'—Before you purchase cheese, take particular notice of the coat or rind. If that be rough and racr- ged, or dry at the top, you may expect the cheese to be old, and to find little worms or mites in it If it is moist, spungy, or full of holes, there will be reason to suspect it is maggotty. Whenever you perceive any perished places on the outside, be sure to probe the bottom of them ; for, though the hole in the coat may be but small, the perished part within may be consi¬ derable. Eggs .—When you buy eggs, put the great end to your longue; if it feels warm, it is new; but if cold, it is stale; and according to the heat or coldness of it the egg is new er or staler. Or take the egg and hold it up against the sun or candle ; if the white appears clear and fair, and the yolk around, it is good; but if muddy or cloudy, and the yolk broken, it is bad. Or take tlie egg, and put it into a pan of cold water: the fresher it is, the sooner it will sink to the bottom; but if it be rotten or addled, it will swim on the surface of the water. The best way to keep eggs, is in bran or meal ; though some place their small ends down¬ wards in fine wood-ashes ; but for longer keeping, burying them in salt wall preserve them almost in any climate. S9 INSTRUCTIONS RESPECTING THE LARDER. General Remarks. Cleanliness in the larder is one of the essential duties of a cook. The dressers and the shelves should be well and frequently scoured ; and the floor should be very often washed with cold water, which, in the summer greatly tends to cool it. The greatest possible care should be taken with every thing relating to copper utensils. Nothing what¬ ever should be suffered to remain in them when cold, and they should always be cleaned, particularly the in¬ sides, with the greatest nicety. It is not proper for any thing to remain, even in tin saucepans, for any length of time. With respect to meat, it should always be the ob¬ ject of the cook, in summer, whether in town or coun¬ try, to have it brought in as early as possible in the morning; for when the sun has attained anv heiaht, it ^ O * ^ w/ O ^ will be found scarcely possible to prevent the Hies from blowing it. Should that have .happened, the part must be cut off, and the remainder be well washed. The best way of keeping meat fresh is, to examine it well, wipe it every da}'^, and put some pieces of char¬ coal over it. Meat should always be washed before it is dressed ; if for boilino;, the colour will be the better for soakine, but if for roasting, it slionld afterwards be di'icd. It should be observed, that all meat which is intend¬ ed to be eaten cold, whether boiled or roasted, shoiud be overdone, especially in hot weather, for should the gravy be left in it, it will not keep sweet more than two or three days ; but, if done quite dry, it may be kept up- 3 wards- 40 NEW LONDOX FAMILY COOK. wards of a week. Roasted meat before it is taken from the lire, should be well sprinkled with salt; and boiled beef, that is intended to be eaten cold, should have been at least fourteen days in salt. For meat that is to be salted, it is a safe way to let it previously lie an hour in cold water, rubbing it well while there, in any parts likely to have been fly-blown ; then wipe it quite dry, and immediately rub the salt thoroughly into every part, afterwards throwing a hand¬ ful over it. Turn it every day, and rub the pickle in, which in three or four days will make it ready for the table. If it be required very much corned, let it be wrapped in a well flowered cloth after it has been rub¬ bed with salt. By this method, if put into boiling wa¬ ter, beef may be made fit for the table the day after it comes in. iVnolher remark is, that if the weather will permit, meat eats much better for hanging two or three clay be¬ fore it is salted. It should likewise be observed, that meat, and also vegetables, which the frost has touched, should be soaked in cold w^ater two or three hours before they are used, or more if they are much iced. Putting them into hot water, or to the fire, till thawed, makes it impossible for any heat to dress them properly afterwards. Every morning, all the cold meat, should be put upon clean, dry dishes, and placed where the most air comes in. The stocks and sauces should be also examined, to see if they require boiling up, in hot weather. Soups require to be boiled up every day, and the cook should be very particular about the pans which they are put in, for they should be very clean, dry, and free from grease, as soups will ferment without the greatest at¬ tention. Should the stock begin to turn, the best way V ill be to boil it down for glaze, and thus to make sure of it. When the sauces are put on to boil, remember first to put a little stock into the stewpan, to prevent it.from burning to the bottom. Sauces require to be boiled. INSTRUCTIONS FOR THE LARDER,- ‘ 4l' boiled, during the summer, at least every second day. In summer, also, whatever is done in braises, ought t'o be made stronger than in winter, otherwise they are not likely to keep, so as to be serviceable. Such lardings as may have been returned to tile kitchen whole, should be put into the braise that they were done in, and covered with the sheets of bacon which covered them before they were taken out. It should be generally observed that ox rumps, ten- derones of lamb, and, in fact, every thing that is done in braises, should receive particular attention. Indeed as much care is requisite, for such dishes as may be useful again, as in dressing fresh ones. In sum’mer particularly, the cook will find it advise- able not to have the larder over-stocked with meat. One day’s provision beforehand is alw ays sufficient ; and, by economy in this respect, the approbation of the family will always be obtained. We shall now descend to particulars ; and first of Venison .—This is generally biought into the larder the day after it has been killed, and it should be im¬ mediately rubbed very dry with a cloth, and the ker¬ nel from the haunch, which is in the same place as in a leg of mutton, should be taken out. It should be rubbed over with powdered ginger, or with a mixture of three parts pepper and one of salt, for the purpose of keeping off the flies : if the w^eather be at all damp, it requires to be well wiped every day with a dry cloth ; and, with care it will keep a fortnight. Beef. —Cattle, in general, should fast twenty-four hours in winter, and forty-eight in summer, before they are killed, otherwise their flesh is very likely to spoil. When the beef has been cut into proper pieces, it should be searched for fly blows. The Hies are very apt to get under the loose side of the fat of the surioin : that part should be sprinkled with salt, and salt should be rubbed upon the chine-bone. The peth should NO, 2. F aho LONDON FAMILY COOK. 4'2 also be taken out, as should the pipe that runs along the chine bone, the places well rubbed with salt. It is the busii^s of the butcher to take out the kernels in the neck-pieces, where the shoulder-clod is taken off; two from each round of beef, one in the middle, called the pope’s eye, the other from the flap; there is also a kernel in the thick fat in the middle of the flap, and another between the rim)p and edge-bone. Should these not be taken out, particu- Idily in hot weather, salt will not operate as a preser¬ vative ; and as the butchers frequently neglect this point, the cook should not fail to attend to it. Beef, intended for ro.asting, should always be slightly sprinkled with salt; and, with care, it will hang and keep good for a week. Veal .—In hot weather, veal, at the utmost, will not keep good more than three or four days. Of a leg, the first part that turns bad is wdiere the udder is skewered back. The skewer should be taken out every day, and both that and the udder wiped dry; the udder should be rubbed with a little salt. To prevent a loin of veal from tainting, remember to cut out the pipe which runs along the chine, the same as in beef. in a breast, take off* the inside skirt, rub the bones dry, and sprinkle with salt. Should it be requisite to keep the shoulder, let it be wiped dry, sprinkled with salt and hung up, Mution.-—Vo keep a chine of mutton, remember to take out the kernel at the tail, and the pipe that runs along the bone of the inside; afterwards rub the part close round the tail with salt. The kidney fat should also be taken out quite clean. ff’he butcher, in dressing the sheep, ought to take X)ut the kernel in the fat on the thick part of the leg, which taints first there. It should afterwards be rub¬ bed with salt. Of the neck, the chine and rib-bones should be rubbed INSTRUCTIONS FOR THE LARDER. 4S rubbed every day, the bloody part having been first cut off. A breast of mutton turns first at tlie brisket part : if wanted to be kept, the skirt should be cut out, and both sides should be sprinkled with salt. If mutton for boiling is suffered to hang too long, it will not have a a good colour. Lamb .—The same rules should be observed with lamb as with mutton. That, and every other sort of meat, should have all the kernels taken out as soon as it is brought into the larder ; then wiped dry, and rub¬ bed slightly with salt. Lamb, for roasting, should hang as long as it will keep, particularly the hind quarter. PorA’.*—Pork should be kept w'ell wiped, and the parts that are intended for roasting should always be sprinkled with salt before they are puf dowm. The difference that this makes in the flavour is surprising. F 2 THE 44 COOK’S CALENDAR; COMPRISING Lists of the various Articles in Season — Fish, Flesh, Fozd,^ Fruit, &;c.—for every Month in the Year',—with Four Din-^ ners, or Bills of Fare, for each Month. JANUARY. General Observations. 1. HE ensuio" Fables, or Bills of fare, are varied in size, as well as in the articles of which they are com¬ posed, in order that the cook may have the least possi¬ ble trouble in suiting a dinner to a large, a small, or a middling cornpan 3 ^ As we have already observed, in the preface, should any of them be thought too ex¬ tensive, it is much easier to select a small course from a large one, than to make up a large one ivomoi small one. As an additional assistant to the cook, a list of the respective articles in season is prefixed to the tables of each month.. It should be generally remembered, that the first course should consist of soups, fish, and roasted and boiled poultry and meats; and the second course of different kinds of game, made dishes, tarts, jellies, &c. ' Uinners of three courses are now exceedingly rare ; and when a third course is given, it is considered ra¬ ther as a desert, and usually consists of fruits, ices, and different kinds of ornamental pastry. A general form of a desert, which is all that will be found neces¬ sary, is given after the fourth table in. this month. ARTICLES BILLS OL FABE. 45 ARTICLES IN SEASON IN JANUARN. Meat. —Beef, mutton, veal, house lamb, pork, doe- venison. Poultry and Game. —Pheasants, partridges, hares, rabbits, woodcocks, snipes ; hen turkies, capons, pul¬ lets, fowls, chicken, tame pigeons, and all sorts of ■wild-fowL Fish. —Carp, tench, perch, lampreys, eels, cra}'- fish, cod, soles, flounders, plaice, turbot, thornback, skate, sturgeon, smelts, whitings, lobsters, crabs, prawns, oysters. Vegetables, S^c. -Cabbage, savoys, coleworts, sprouts, brocoli, purple and white, spinach, lettuces, cresses, mustard, rape, radish, turnips, tarragon, sage, parsnips, carrots, turnips, potatoes, scornozera, skir- rets, cardoons, beets, parsley, sorrel, chervil, celery, endive, mint, cucumbers in hothouses, thyme, savoury, pot-marjoram, hyssop, salsifie; to be had, though not in season, Jerusalem artichokes, asparagus, mush¬ rooms. 'Apples, pears, nuts, almonds, services, piedlars, grapes, foreign grapes, and oranges. TABLE I. FIRST COURSE. Vermicelli Soup, removed with Soles. Small Ham. Roast Leg Boiled Fowls Potatoes. of Brocoli. Lamb. * Haiico Mutton. Mock Turtle, Veal Pates removed with Roast Beef. SECONB 46 NEW LONDON FAMILY COOK. SECOND COURSE. Woodcocks. Blancmange. Cranberry Tart. Sweetbread. Roast Rabbit. Cray Fish. Mince Pies. Larks. Sausages. Jellies. Hare. TABLE II. FIRST COURSE. Turbot. Friandeau and Sorrel. Lobster Sauce. Lamb Cutlets and Cucumbers, Veal Pates. Beef Palates. Raised Pie. Ressoles. Pig’s Feet and Ears. Oyster Pates. Rump of Beef. . Sauce Robart. Saddle of Mutton. Sauce Hashee. SECOND COURSE. Roast Bird. ' Jelly. Cream Custards. Orange Cheesecakes, Larded Sweetbreads. Trifle. Ragout of Veal. Raspberry Tart, Cream Tartlets. Blancmange. Roast Chicken. TABLE BILLS OF FARE. 47 TABLE III. FIRST COURSE. Giblet Soup, removed with a Loin oFVeal^ a la beshemell. Pig’s Feet and Ears, Escalop au Blanc, with Robart Sauce. with Mushrooms. A Leg of Lamb boiled, and Loin fried, and Spinage. A Neck of Venison. A Fillet of Mutton, with French Beans. A raised Pie, with Partridges. f O A Fillet of Beef, and Spanish Sauce. A Neck of Veal, roasted. Boiled Fowls, and Celery Sauce. A Neck of Pork, roasted. Beef Olives, and Sauce restauret. A raised Pie, Frame. with Woodcocks. A Fricandeau of Fowl, glazed, and endive. A Leg of Lamb, roasted, and haricots. A Bacon Chine, and greens. A Fricassee of Chicken. Neck of Muttoi^ boiled, and turnips. Sheep’s Rumps and Kidnies. Soup Sante, removed with a Chump of Beef. SECONB I 48 NEW LONDON FAMILY COOK. Raspberry Cream. Des Oeufs a la Trip. Peths au Gratin. Cheesecakes. An Omelet Souffle Two Chickens, one larded. Mushrooms, with white Sauce. Mince Pies. Dressed Crab. Ragout Melle. Jelly Marbre. SECOND COUESE. Tzi'o Pheasants. One larded. .Jelly Marbre. Ragout Melle. Lobster. Mince Pies. Broiled Mushrooms. Frame. Three Teal. An Omelet Souffle. Apricot Tartlets. Pelhs au Gratin. Des Oeufs ^ la Trip. Cederata Cream. Two Rabbits. TABLE IV. PIRST COURSE. Soup Cressey, removed with Fish. Minced and broiled Lamb Cutlets Turkey. and Cucumbers. A Haunch of Venison. Lambs’ Feet Salmie of and Asparagus. Partridges. A Chine of Mutton. SECOND COURSE. A Pheasant. Escaloped Oysters. Cauliflowers. Apple Pie. Lobster. Jelly. Anchovy Toast. Macaroni. A wild Duck, FORM 01S.4TOJ) ]i)>ESEMT_=„ The FBPIT.'^ *1t to be varied, nccordinq to die SEAS OIST < 9 /" £/?<" EnffravedJer jUardondid'e.New London i‘ook. 1‘nl'IiNhdiI Junr [{ioS,h\’ .f.muw i%nth'r,Li'iuloii. Enpruvi’ii^ for hU', Ken- loru/oji Cook. SMA:1.J. DESEMT FOIR WIKTEK. SMAILI, I5ESEMT F€5JK SEMMEK. J Larae Ornamenteil Frame EihUa^ed Jimt'. /p- Jnoirr t)iHdir,f.oneon , BILLS OF FARE. 49 FORM OF A DESSERT. Pine. Raspberry Ice. Peaches. Lemon Ice. Peaches. Frame. Raspberry Ice. Grapes. Orange Ice. FEBRUARY ARTICLES IN SEASON IN FEBRUARY. Meat. —-Beef, mutton, veal, pork, house-lamb. Poultry and Game. —Pheasants, partridges, hares, tame rabbits, woodcocks, turkeys, pullets with eggs, capons, chicken, tame and wild pigeons, and all sorts of wild fowl, (which in this month begin to decline. Fish. —Cod, soles, turbot, carp, tench, sturgeon, tbornback, flounders, plaice, smelts, whitings, skate, perch, eels, lampreys, gollin, sprats, dorey, hollebet, anchovy, lobsters, crabs, prawns, oysters, crayfish. Vegetables. —Cabbage, savoys, sprouts, coleworts, brocoli, purple and white, lettuces, endive, celer}^, onions, leeks, garlick, shalots, rocambole, cardoons, beets, sorrel, chervil, chardbeets, parsley, cresses, mus¬ tard, rape, tarragon, burnet, tansey, mint, time, marjo¬ ram, savory, turnips, carrots, potatoes, parsnips; also may be had, forced radishes, cucumbers, asparagus, kidney beans, salsifie, scorzonera, skii’ret, and Jerusa¬ lem artichokes. Fruit .—Golden and Dutch pippins, wdth various other kinds of apples, winter bon-chretien pears, win¬ ter mask and wunter Norw’ich, &c. &c. grapes, and oranges. NQ. 2. TABLE 50 NEW‘ LONDON FAMILY COOK TABLE I. ■ > * FIKST COURSE. Gravy Soup. Veal Collops. Fillet of Veal, roasted. Ressoles. Un vol au vent p. , Breast of ^ la financier. peigne. Lamb. Boeuf bouilli. Vermicelli Soup. , SECOND COURSE. Roast Fowl. Prawns. Omelet. Italian Cheese. Epergne. Cacamel Cream. A Paulinta. Lobsters. Roast Teal. Turkey, Petit Pates of Oysters. Ham braised, and Spin age. Semels, and Sauce piquant. TABLE II. FIRST COURSE. Soup a la Heine, removed with a with Chesnuts and Sausages. Two Sw,eetbreads, larded, and white Collops. A Matelot of Eels. Fillets of Fowl, larded, and Asparagus P,eas. Sirloin of Beef. SECOND COURSE. Two Easterling'S. O French Beans, with Sauce. Gooseberry Chantillie Pie, Cake. An Omelet. Macaroni. Apple and Barberry Pie. Cardoons, with brown Sauce. Six Snipes. TABLE BILLS OF FARE. ) 51 TABLE III. FIRST COURSE. Cray-fsh Soup, removed with Crimped Cod's Head. Ox Palates. Mashed Potatoes. Tongue. Shrimp Sauce. Jugff’d Hare. Veal Olives. Oyster Sauce. Boiled Fowl. Savoys. Currie. Rump of Bef, removed with , Turnip Soup. SECOND COURSE. Hen Turkey, boiled. Artichoke bottoms. Mushrooms. Gravy. . Oyster Sauce. 0}'Ster Pates. Orange Jelly. Tartlets. Bread Sc Butter Pudding. Bread Sauce. Melted Butter. Brocoli. Eggs and Spinage, Partridge, roasted. G 2 TABLE 5‘2 NEW LONDON FAMILY COOK. TABLE IV. FIRST COURSE. I Soup Sant$, removed with Fish, removed with a Turkey and Truffles. Two Sweetbreads, and Asparagus Peas. A Crayfish Pudding. Grenadines, and Sorrel. Two Ducklings, boned, forced, and Turnips. Petit Pates of Chicken. Fillets of Rabbits, larded, and Mushrooms. Partridge Soup, removed with Fish, removed Frame. with a Fillet of Veal, dla daube. Giblet Soup, d la Tortue, removed with Fish, removed with a Chine of Lamb, larded, and Chervil Sauce. Lamb Cutlets, d ritalienne. Small Mutton Pies. Souties of Fowl, and Truffles. A Souties of Hare, with Truffles. Small raised Pigeon Pie. Fillets of Sole, d ritalienne. Two Chicken, a la Reine. Two Partridges, and Cabbage. Soup Cressey, removed with Fish, removed with a Ham. ( SECOND BILLS OF FARE. S3 SECOND COURSE. A Pea Fozcl, larded, removed with a Souffle of Ginger. Pastry. Jelly au Marbre. Cauliflower d la Creme. Asparagus. Ragout Melle. Lobster au Gratin. Prawns. ^ A Fowl ^ la Daube, . ornamented with aspic. Three Woodcocks, removed with Frame. a Truffle Pie. Three Grouse, removed with a Truffle Pie. A Fowl d la Danbe, ornamented, and Aspic Jelly. Cl ay fish. French Beans, with Sauce. Mushrooms. Orange Jelly Marbre. - Preserves. A Green Goose, removed with a Ratifie Pudding. MARCH. ARTICLES IN SEASON IN MARCH. Meat. —Beef, mutton, veal, house-lamb, pork. Poultry and Game. —Turkeys, fowls, pullets, ca¬ pons, chicken, ducklings, tame rabbits, pigeons. Fish. —Turbot, thornback, carp, skate, tench, mullets, eels, whitings, soles, flounders, plaice, bream, barbel, mackarel, dace, bleak, roach, crabs, prawns, lobsters, crayfish, and oysters. Vegetables. —Carrots, potatoes, turnips, parsnips, Jerusalem artichokes, garlick, onions, shalots, cole- worts, borecole, cabbages, savoys, spinage, brocoli, beets, cardoons, parsley, fennel, celery, endive, tansey, 1 mushrooms. 54 NEW LONDON FAMILY COOK. mushrooms, lettuces, chives, .cresses, mustard, rape, radishes, turnips, tarragon, mint, burnet, thyme, win¬ ter-savory, pot marjoram, cucumbers, and kidney beans. Fruit .—Golden pippins, rennetings, love, pear- main and john-apples, the bon-chretien and double blossom pear, oranges, and forced strawberries. TABLE I. FIRST COURSE. Soup Sante, removed with a Turkey. Harico of Mutton, Tongue. Chicken. Calves’ Head, Sweetbread. Beef Olives. Oyster Pates, removed with lliCE Soup. I SECOND COURSE. Guinea Ford. Mushroom Loaves. Mince Pies. Marrow Pudding. Fricaseed Rabbits. Pigeons, in savoury Jellies. Prawns. Almond Tarts. Escalloped Oysters. Ducklings. THBLE BILLS OF FARE 55 TABLE 11. FIRST COURSE. Italian Soup, removed with Fish, removed with a Fillet of Veal. Sweetbreads larded, and an Emince. A Fillet of Pork, with Robart Sauce. Saddle of Lamb, and Chervil Sauce. Neck of Veal, d la Beshemell. Leg of Lamb, and French Beans. Lamb Cutlets, glazed, and sauce d la reine. A Turkey, Chesnuts and Sausao;es. Neck of Mutton, with haricot Beans. A Ham braised, and brown Sauce. Risoles. Tenderones of Veal, and Truffles. Three Breasts of Chicketi, larded, and Asparagus Peas. Mock Turtle, removed with Fish, removed with a Chine of Mutton. Pastry. French Beans Larks. Damson Tourte. Artichoke Bottoms, fried in battpr. Orange Souffle. SECOND course. Four Woodcocks. \ Jelly an Marbre. Mushrooms, with white Sauce. Four Pigeons. JeUv. Lobster au Gratin. Prawns. A Capon. TABLE « 56 NEW LONDON FAMILY COOK,' > TABLE III. FIRST COURSE. Asparagus Soup, removed with a Sucking Pig. Hashed Beef and Broiled Fowl, Broiled Bones. Mushrooms. Chine of Mutton. Petit Pates of A Haricot of Oysters. Mutton. A Fillet of Veal. SECOND COURSE. A Capon. An Omelet. A Souffle of Rice and Apples. Jelly. Asparagus. Tartlets of Apricot. French Beans. Escaloped Oysters. Two Rabbits. TABLE IV. FIRST COURSE. Boiled Salmon. « Fricassee of Breast of Veal Rabits. a la Braise. Spring Soup. Pates. , Croquets. Larded Sweetbreads. Ox Palates. Chine of Lamb. SECOND BILLS OF FARE. .:57 SECOND COURSE. Green Goose. ♦ Vanilla Cream. Damson Cheese. Macaroni. Oysters en Beshameli. Gateau Mille feuille. Jaunemange. Chocolate Cream. Roast Chicken. APRIL. ARTICLES IN SEASON IN APRIL. Meat. —Beef, mutton, veal, lamb. Poultry, —Pullets, fowls, chicken, ducklings, pigeons, rabbits, leverets. Fish. —Carp, chub, tench, trout, cray-fish, salmon, turbot, soles, skate, mullets, smelts, herrings, crabs, lobsters, Prawns. Vegetables. —Coleworts, sprouts, brocoli, spinage, fennel, parsley, chervil, young onions, celery, endive, sorrel, burnet, tarragon, radishes, lettuces, small sallad, thyme, all sorts of pot-herbs. Fruit. —Apples, pears, forced cherries and apricots for tarts. ; NO, 2, m TABLE NEW LONDON Family cook TABLE 1. FIRST COURSE. Mock Turtle. removed with a LOIN OF VEAL. Crockets. Tenderones of Veal and Truffles. Two Necks of Lamb, la Chevaux de Prize. Matelot of Tench. Calves’ Ears forced, and an emince de poulard. Mock Turtle, removed with a raised French Pie. Westphalia Ham braized, and Sauce. Charterure of Roots, and Sausages. Fricandeau, and Sorrel. Four large Perch, plain boiled. Small Mutton Pies. Petit Pal6s. Lambs Feet, and Asparagus Peas. A Sucking Pig. Pike baked and forced. Lamb Cutlets, glazed, and white Italian Sauce. Mock Turtle, removed with a raised Pigeon Pie. Fillet of Veal, a la daube. Casserol of Rice, . and Rabbits. Fillets of Fowl larded, and Mushrooms. Matelot of Carp and Eels. Risoles. Mock Turtle. removed with a SURLOIN OF BEEF. / SECOND BILLS OF FARE- SECOND cd^URSE. A Pea Fo^l. Prawns. Asparagus. Dressed Crab. Four Woodcocks. Rice Fritters, glazed. Cray Fish. Jelly au Marbre. • Two Chicken, one larded. Apple and Barbery Tourte. Small Omelets. Dutch Sallad. Pastry. A Goose. Two Removes for top and bottom. Two ditto for the flanks. Ratifie Puddino-. o Fondue in a Case. A Ginger Souflle. A Genoa Toast. Pastry. French Beans, a la Cream. ' Small Omelets. Two Ducklings. Mushroom Fritters, with Custard. Lobster. Cederata Creme. Two Rabbits. Rhenish Cream. Dressed Lobster. Plover’s Eggs. Cray Fish. TABLE ir. SINGLE COURSE. Turtle, Nutt of Remove Pigeon, Veal. Fish. stewed. Potatoes, Raised Pie. Custard. Remove, Chatreuse. Tongue, French Beans, Remove, Boiled Fowls, Frame. Sweetbreads. Remove, Potatoes. Rabbits. Remove, Italian Cream. Pates. Peas. Haricot of Raised Pie. Ham. Mutton. Turtle. Remove Mutton. ' V H 2 TABLE 60 NEW LONDON FAMILY COOK. TABLE III. FIRST COURSE. Mutton and Btoth, with Roots, removed with a TURKEY ROASTED. Matelot of Shoulder of Lamb, Eel. minced and broiled. A Loin of Pork. Fricasee of Chicken. Stewed Tench. Loin of Veal. SECOND COURSE. A Poulard, with Eggs. Spinage and . Artichoke Bottoms, Croutons. fried in batter. Gooseberry Pie. Anchovy Toasts. Damson Tart. . Four Pigeons. TABLE IV. FIRST COURSE-. Soup Julien, removed with Saddle of Mutton. Asparagus. Veal Cutlets. Tongue. Boiled Chicken. Duck. Sprouts. Raised Ham Pie, removed with Carrot Soup, second COURSE. Green Goose. Gooseberry Tart Blancmangct Prawns. Lampreys. Mushrooms boiled. Cray Fish. Almond Cake. y Damson Tart. Pigeons. 9 MAY. BILLS OF FAKE. 6l MAY. ARTICLES IN SEASON IN MAY. Meat. —Beef, mutton, veal, lamb. Poulty, S^c. —Pullets, fowls, chicken, green geese, ducklings, turkey poults, rabbits, leverets. Fish. —Carp, tench, eels, trout, chub, salmon, soles, turbot, herrings, smelts, lobsters, cray-fish, crabs, prawns. Vegetables, 8^c .—Early potatoes, carrots, turnips, radishes, early cabbages, cauliflowers, artichokes, spinage, parsley, sorrel, barley, mint, purslane, fennel, lettuces, cresses, mustard, all sorts of sallad, herbs, thyme, savoury, all other sweet herbs, peas, beans, kidney beans, asparagus, tragopogon, cucumbers, &c. Fruit. —Pears, apples, strawberries, cherries, melons, green apricots, currants for tarts, and gooseberries. TABLE I. FIRST COURSE. Salmon broiled, with Smelts round. Rabbits with Onions. Veal Olives. Collared Mutton. Pigeon Pie raised. Vermecelli Soup. Macaroni Tart, Ox Palates, Pates. Matelot ofTame Duck. Chine of Lamb. SECOND COURSE. Pricasseed Chicken. Asparagus. Custards. Cocks’ Combs. Green Gooseberry Tarts. Green Apricot Tarts, Epergne. Lamb Cutletts. Blancmange. Stewed Celery. Green Goose. TABLE 62 NEW LONDON FAMILY COOK, \ TABLE IL FIRST COURSE. -4 Tureen of Ox Rumps, removed with Eish. A Currie of Rabbit, A Souties of Fowl, and Rice. and Truffles. Fillet of Veal. A Breast of L 9 ,mb, glazed, A Raised Pie, with and Spinago. Mutton and Potatoes. A Chine of Mutton. SECOND COURSE. A Capon. Alushrooms. Brocoli, and white Sauce, Gooseberry Pie. Plover’s Eggs. Rhubarb Pie. French Beans. Prawns, Two Ducklincrs. o TABLE III. FIRST COURSE. White Soup, removed with Turbot. Beef Olives. Lamb Cutlets. Piece of Gammon of Bacon. Rabbits. Calf’s Head, roasted Turkey Poult, removed with Soup Sante. SECON© BILLS OF FARE. 63 - SECOND COURSE. Roasted Duck. Green Apricot Tart. Brocoli. Lobster. Pigeons Compote. Minced. Crab. Green Peas. Currant Tart. Ribs of Lamb. TABLE IV. FIRST COURSE. .^dsparag7is Soup, removed with a Fillet of Veal a la Daube. Petit Pates of Mutton (bitlets. Sweetbreads. Riblette. Chine of Lamb. Tenderones of Lamb^ Semels of Veal, and and Mushrooms. Cucumber Sauce. A Sirloin of Beef. SECOND COURSE. Tzi o Turkey Poults: one larded. Gooseberry Tart. Asparagus. Cbantillie Cake. French Beans d la Creme. Mushrooms. Two Ducklings. JUNE. ARTICLES IN SEASON IN JUNE. Meat. —Beef, mutton, veal, lamb, buck venison. Poultry, 8yc. —Fowls, pullets, chicken, green geese, ducklings, turkey poults, plovers, wheat-ears, leverets, rabbits. Fish. —Trout, carp, tench, pike, eels, salmon, soles, turbot, mullets, mackerel, herrings, smelts, lobsters, crayfish, prawns. ' ' Vegetables, NEW LONDON FAMILY COOK, (i4 Vegetables, —Carrots, turnips, potatoes, pars¬ nips, radishes, onions, beans, pease, asparagus, kidney beans, artichokes, cucuinOers, lettuce, spinage, parsley, ' purslane, rape, cresses, all other small sallading, thyme, all sorts of pot herbs. Fruit. —Cherries, strawberries, gooseberries, cur¬ rants, masculine, apricots, pears, apples, some peaches, nectarines, grapes, melons, pine apples. TABLE I. SINGLE COURSE. Fish, romoved with Venison. Fruit Tart. Two Turkey Poults. Blancmange. Mock Turtle Soup. Harico. Sweefbreads larded. Mashed Turnips, q. , Stewed Carrots thick round. avoy a^e. Spinach. Jerusalem Artichokes, fricasseed. Cray Fish. Ua.nij Macaroni Pudding. Dried Salmon, in papers. braised large. Trifle. French Pie. Chickens. Cciss^rolc of T? ipp- Picked Crab. with Giblets Stewed Celery. Sea Kale. Young Sprouts. Apple Pie and Custard. Fricandeau. t Rich White Soup. Ox Rumps, and Spanish Onions. Jelly Form. Cheesecakes. Fish, removed with a Loin of Veal. TABLE BILLS OF FARE. 65 TABLE 11. FIRST COURSE. Green Pea Soup, removed with a Chine of Lamb, and Cucumber Sauce. Two Ducklings boned ^ la Broche, and Ravigot Sauce. A raised Pie with Pigeons. Sturgeon ^ la Broche, A Chump of Veal and stewed Peas* A matelot of Rabbit,with Muslnooms, 8cc. A raised Pie, with a Neat’s Tongue, &c. Mutton Cutlets Riblette. A Loin oj Veal. SECOND COURSE. Two Turkey Poults, One Larded. Spinageand Croutons. French Beans. A Trifle. Asparagus. An Omelet, . Six Pigeons. TABLE in. FIRST COURSE. Flemish Soup. Stewed Giblets. New Potatoes. Quarter of Lamb. Sweetbread, brown. Carp. Larded Fowl. Cauliflower. Scotch Collops NO. 3. I SECOND NEW LONDON FAMILY COOK. / I SECOND COURSE. Roast Ducks. Omelet Mushrooms. Tansy Pudding. Green Peas. French Beans. Savoury Cake. ^faccaroni. Plover’s Eggs. Neck of House Lamb. TABLE IV. FIRST COURSE. A Puree of Roots, removed with a Leg of Lamb boiled. Loin fried, and Spinage. Bout Saigneux, ^ Petit Pates of with Sauce Hachis. Sweetbreads. A small Ham, and greens. A Fawn, with chev- reuil sauce. Three Chicken k la Reine. Tenderones of Lamb, Compote of Pigeons, and Asparagus points. and truffles. Chhie of Mutton. SECOND COURSE. Tzoo Turkey Poults. Fondues in cases. Asparagus. Small Pastry. Blancmange. Gooseberry Tart.. Poached Eggs, and Ham. Spinage in boxes. Two Ducklings. O JULY BILLS OF FARE. 67 JULY. ARTICLES IN SEASON IN JULY. Meat. —Beef, mutton, veal, lamb, buck-venison. Poultry^ S^c .—The same as last month ; with you partridges, pheasants, and wild ducks, called flappei or moulters. Fish. —Cod, haddocks, mullets, mackarel, herrings, soles, plaice, flounders, skate, thornback, salmon, carp, tench, pike, eels, lobsters, prawns, shrimps, crayfish, and sturgeon. Vegetables. —Carrots, turnips, potatoes, cabbages, sprouts, artichokes, celery, radishes, endive, onions, garlick, finocha, chervil, sorrel, purslane, lettuce, cres¬ ses, and all sorts of sallad-herbs, rocombole, scorzo- nera, salsifie, mushrooms, cauliflowers, mint, balm, thyme, and all other pot-herbs, pease of various kinds, kidney-beans, cucumbers. Fruit. —Musk-melons, wood-strawberries, currants, gooseberries, raspberries, red and white Jennetings, and several early apples and pears, morella and other cherries, peaches, nectarines, apricots, plums, figs, and grapes. Walnuts in high season to pickle, and rock samphire. The fruit yet lasting of last year, is the deunaiis, winter russetings, and some oranges. TABLE I. riRST COURSE. Soup a la Heine. Civet of Hare. Lamb Cutlets. Calves’ Feet en Marinade. Macaroni. Loin of Veal, roasted. I 2 .SECOND to 68 NEW LONDON'FAMILY COOK.' SECOND COUKSE. Koasl Pheasant. il I, ’ Fried Artichokes. i j Stewed Peas. | White Brocoli. ' j ' I Apple Pie creamed. 1 I Neck of Lambj roasted. ] TABLE IL FIRST COURSE. Soup a la Flarnond, removed with a Fawn, with Piquant Sauce. Small Mutton Pies. Two Ducks, ^ J’Jtalienne. Neck of Mutton, d la Jardinier. Fillet of Veal, Frame. a la Daube, &.C. Mutton Cutlets, a la Maintenon. Neat’s Tongue in Cutlets, and slewed Greens. Casserol of Rice and Rabbit. Soup, removed with a Chine of Mutton. Calves’ Feet, d I’Espagnole. Three Chicken, a Ja Reine. Breast of Veal, and Peas. Haunch of Lamb, larded, and Cucumber. Beef Olives, and Scooped Potatoes. Compote of Pigeons, &c. Small raised Pie, with Beef Steaks. I SECOND BILLS OF FARE. 69 SECOND COURSE. Tzm Ducklings. Spinage and Croutons. Stewed Peas. Preserves. Pastry. «/ Mushrooms. Cauliflower, Ragout Alelle. Fondue in a case. our Sweetbreads. Frame. Shoulder of Lamb. An Omelet of ^ Asparagus. Petbs au Gratin. Small Puddings. Atlets of Livers. Pastry. Preserves. Peas^ plain. French Beans. Two Chicken. TABLE HI. FIRST COURSE. Fish. French Pates. Small Ham. Chicken. Soup. Florentina Rabbit, Tongue. Fish. Beef Olives. - ‘ SECOND COURSE. Haunch of Fenison. Asparagus. Raspberry Cream, Gooseberry Tart. French Beans. Trifle. Artichoke Bottoms. Marrow Pudding. Custards. ^ Eggs and Spinage. Roast Turkey. TABLE 70 NEW LONDON FAMILY COOK. TABLE IV. FIRST COURSE. / Soup a la Flamond, removed with a Neck of Venison. Capilotade of Beef Steaks, with Duck. Shalot Sauce. Sturgeon a la Broche. Leg of Lamb. Soles boiled roasted. and fried. A 'Casserole of Scotch Collops. JJ. J / Loin of Veal. Crayfish. Blancmange. Peas. SECOND COURSE. Tzs)o Chickens. , French Beans, and White Sauce. A Savoy Cake. Lobster au Gratin. Small Pudding of Curd and Aliuonds, and Wine Sauce. A Leveret. AUGUST. ARTICLES IN SEASON IN AUGUST. Meat. —Beef, mutton veal, lamb, buck-venison. Pouliry, 8^c .—Green geese, turkey-poults, duck¬ lings, pullets, fowls, chicken, leverets, rabbits, pigeons, young pheasants, wild ducks, wheat-ears, plovers. Fish. —Cud, haddock, plaice, skaite, flounders, thornback, mullets, mackerel, eels, herrings, pike and carp, trout, turbot, soles, grigs, salmon, sturgeon, chub, lobsters, crabs, crayfish, prawns, oysters, and shrimps. Vegetables .— and pease of various kinds, cab¬ bages, sprouts, cauliflowers, artichokes, cabbage-let- 1 tuce j BILLS OF FARE. 71 tuce, beets, carrots, potatoes, turnips, kidney beans, all sorts of kitchen herbs, radishes, horse-radish, cu¬ cumbers, cresses and small sallad, onions, garlick, sbalots, rocomboles, mushrooms, celery, endive, fino- cha, cucumbers for pickling. Fruit. —Gooseberries, raspberries, currants, figs, mulberries, filberts, apples, bergamot, Windsor and other pears; Bourdeaiix and other peaches, nectarines, plumbs, cluster, muscadine, and Cornelian grape^ melons and pine apples. TABLE I. FIRST COURSE. Cod’s Head Breast of Lamb, with Celery. Potatoes. Ducks. Fillet of Beef, larded and glazed. Salmon. Roast Pullet Cauliflower. Pigeon Pie. SECOND COURSE. Larded Fowl. Orange Puffs. Stewed Peas. Sturgeon. Jelly with Peaches. Mushrooms, stewed white. Almond Custard. Apple Puffs. Ribs of Lamb. TABLE 72 NEW LONDON FAMILY COOK. TABLE IL FIRST COURSE. Soup Sante. removed with a Haunch of Venison. Calve’s Feet au Giatin, and Italian saii”e. Leg ol Lamb boiled, and spin age. Matelot of Rabbit. Ham, and beans. Sirloin of Beef. Breast of Lamb grilled, and cucumbers. Three Chicken, d la Reine. Sheeps’ Rumps and Kidneys, and Rice. SECOND COURSE. Two Turkey Poults. Ragout Mell6. Ra,tifie Pudding. French Beans. Crayfish. Two Rabbits. Peas. Picked Crab. Ham and Toast. Chantillie Cake. ' TABLE HI. FIRST COURSE. Soup, removed with Fish. Ragout Melle. Knuckle of Veal. Ham. Green Goose. Boiled Fowls. Haricot of Mutton. Compote of Pigeons. Soup. removed with Mutton. TABLE ©ILLS OF FARE. 7S SECOND COURSE. Cheesecakes. Asparagus, Stewed Pease. Ducklings. Compote of Pippins. Orange Tarts. Piece Monte. ^ Stewed Peas. Aiujond Pudding. Tartlets. Leverd. ' t TABLE IV. FIRST COURSE. White Collops, and Mushrooms. A Fricandeau, with an emince, Two Ducks, boned, forced, braised, and Spanish sauce. Petit Pates. Veal and Ham. Loin of Veal, a la bcsliemell. A Fricassee of Rabbits, and Mushrooms. A Neal’s d’ongue, in Cutlets, and gree-ns. Neck of Venison stewed and roots. Shoulder of Lamb, forced, larded, and French Beans. Vermicelli Soup, removed with a Haunch of Venison. Lamb’s Feet, and peas, in white sauce. Three Sweetbreads, Frame. larded, and sorrel sauce. Breast of Veal, and stewed Peas. ' Beef Collops. A Chine of Mutton. Blanquet of Fowl, and Truffles. Ox Rumps, and Cabbage. Three Chicken a la Reinc. Small Mutton Pies. - Turtle. removed with a Loin of Veal. no. 5 . K 74 NEW LONDON FAMILY C£>OK. SECON’D COUESE. T/iree Grouse. Jelly. A Trifle. Ragout Melle. Pondues in cases. Anchovy Toast. Eggs k laPoLilet. Apricot Tourte. Cheesecake. Six Pigeons. ^ Four Ruffs and Reeves. An Omelet. Ham and Toast. Macaroni. Stewed Peas. Orange Tourte. Apple Tourte, Pastry. Crayfish. A Green Goose, SEPTEMBER. ARTICLES IN SEASON IN SEPTEMBER. Meat. —Beef, mutton, lamb, veal, pork, buck venison. Poultry., ^c. —Geese, turkies, teal, pigeons, lark, pullets, fowls, hares, rabbits, chicken, ducks, pheasants, partridges. -Fw/l—C od?haddock, flounders, plaice, thornbacks, skate, soies, salmon, carp, tench, pike, lobsters, oysters. Pegefables. —Carrots, turnips, potatoes, shalots, onions, leeks, garlick, scorzonera, salsitie, pease, beans, ‘‘idney beans, mushrooms, artichokes, cabbage, sprouts, vliflowers, cardoons, endive, celery, parsley, finocha, lettuces BILLS OF FARE. 75 lettuces and small sallad, chervil, sorrel, beets, thym-e, and all sorts of soup herbs, Fruit. —Peaches, plumbs, apples, pears, grapes, walnuts, hlberts, hazel nuts, medlars, quinces, laza- roles, currants, morella cherries, melons, pine apples. Boiled Chicken. Oyster Loaves. Harricot of Mutton. t I' !' ii Peas. Almond Cake. i Cray fish. TABLE I. FIRST COURSE. Fish. Lamb. Soup. Roast Beef. Fish. SECOND COURSE. Veal Collops, Small Timbales. NiM Flam, Wild Fowls. •' Cheescakes. Lobsters. Italian Basket. Gateau Millefeuille. ^ Tartlets. Fried Artichokes, Partridges. TABLE II. FIRST COURSE. Soup a la Flamondf removed with a Neck of Venison. Three Sweetbreads, , larded, and sorrel sauce. Neck of Venison, roasted. Salmie of Partridges. A Fowl a la Beshemell. Ox Rumps and Roots. Loin of Veal. K '2 SECOND 76 NEW LONDON FAMILY COOK. SECOND COURSE. Six Pweons. O Ragout Melle. . ' Macaroni. A Damson Pie. Spinage and Poultry Livers. Croutons. Shoulder of Lamb. TABLE III. FIRST COURSE. Salmon. Neat’s Tongue. Haricot of Mutton. Chicken. Soup. Veal Collops. Pork Griskin. Ox Palates. Crimped Cod, and fried Smelts. SECOND COURSE. Roast Hare. Jelly. Macaroni Potted Beef. . t Small Bread Pudding. Damson Tart. Cray Fish. Mushrooms, Boiled Custstrds. Roast Larks. TABLE BILLS OF FARE. 77 TABLE IV. FIRST COURSE. Vermicelli Soup, removed with Fisr, removed with a Haunch of Venison. ' Pork Cutlets, with fine herbs, and sauce robart. A Grenade. Two Rabbits ^ la Portugueze, larded, &c. A raised Pie, with Pigeons. A Serpent of Mutton. 4 la Jardiniev. Petit P4tes of Ham and Veal. Cutlets of Salmon, and Capers. Frame, Pigeon -d la Craupadine, and piquant sauce. Risoles. I Leg of Lamb, and French Beans, A raised Pie, with Venison. A Leg of Pork, ^ la Boisseau. Three Partridges, and cabbage. Lamb Cutlets, and piquant sauce. Mock Turtle^ removed with , Fish, removed with a Sirloin of Beef. SECOND f 7S NEW LONDON FAMILY COOK. SECOND COURSE. Two Wild Ducks. Prawns A Savoy Cake. Ragout Melle. Artichoke Bottoms, and Italian sauce. French Beans a la Creme. Mushrooms broiled. Creme de Caffe, in cups. Apricot Tartlets. Two Widgeons. Fra?ne. Two Rabbits. Raspberry Puffs. Apple and Barberry Pie. Mushrooms. Truffles. Beet Root, with Spanish onions. Ragout of Palates. A Savoy Cake. A Leveret. Cray Fish. I OCTOBER. ARTICLES I.N SEASON IN OCTOBER. Meat. —Beef, mutton, lamb, veal, pork, doe venison. Poultry, 8^c. —Geese, turkies, pigeons, pullets, fowls, chicken, rabbits, wild ducks, teal, widgeons, woodcocks, snipes, larks, dotterels, hares, pheasants, partridges. ' Fish. —Dorees, holobets, bearbet, smelts, brills, gudgeons, pike, carp, tench, perch, salmon trout, lob- sters, cockles, muscles, oysters. , Vegetables. t BILLS OF FARE. 79 Vegetables. —Cabbages, sprouts, cauliflowers, arti¬ chokes, carrots, parsnips, turnips, potatoes, skirrets, salsifie, scorzonera, leeks, sbalots, gavlick, roconibole, celery, endive, cardoons, chervil, tinocha, chard, beets, corn sallad, lettuce, all sorts of young sailad, thyme, savoujy, all sorts of pot-herbs. Fruit. —Peaches, grapes, figs, medlars, services, quinces, black and white bullace, walnuts, filberts, hazel nuts, pears, apples. TABLE I. FIRST COURSE. Mock Turtle, removed with Sweetbread d la Dauphine. T u .1 ^ Mutton Chops. Lamb Cutlets. , ‘ a la iMamtenon. Haricot of Venison. Fricandeau of Veal, Fricassee of Larks. Fump of Beef, removed with Rice soup. Pigs Ears. second course. Pintard ti la Daube. and Truffles. Tartlets. Blancinan 2 :e. Ducklings. Almond Cakes. Crayfish. \ Roasted Capon. \ Ragout of Lamb Tails. Ribs of Lamb. French Beans, a la Creme. ■TABLE \ so NEW LONDON EAMlLf COOK. TABLE II. FIRST COURSE. Giblet Soup, removed with a Leg of Lamb boiled. Loin fried, and SpiNAGE. Beef Steaks and shalot sauce. A Matelot Neck of of Tench, Pork, and Eels, 8cc. roasted. Rump of Veal, and Sorrel sauce. Chump of Beef Three Partridges a la Perigord. A Turkey, and Celery sauce. Lamb Cutlets, with fine Herbs, &.c. SECOND COURSE. A Pheasant. Escaloped Oysters. Damson Tourte. , Macaroni. Articholre Bottoms, and Italian sauce. Gateau Rhenish Millefciiille. Cream. Fat Livers. Two zeild Ducks. TABLE III. FIRST COURSE. Cod and Oyster Sauce. Jugged Hare. Small Puddings. Neck of Veal, 4 la Braise. French Pate. . Stewed Pigeons. Almond Soup. Chicken. Tongue. Torrent de Veau. Fillet of Beef, &c. 4 SECOND BILLS OF FARE. SECOND COURSE. Pheasant. Stewed Peas. Apple Tarts. Mushrooms. Roast Lobsters. Jellies. Oyster Loaves. Wiiite Fricassee. Custards. Pippins. Turkey. r TABLE IV. \ ' FIRST COURSE. Fried Soles. Fricassee Rabbit. BeefCollops. White Soup. Cauliflower, Stewed Spinage. Saddle of Mutton, stuffed. Chicken Puffs. * Sweetbread, white Trout. SECOND COURSE. Pheasant. Raspberry Cream. Jellies. Prawns. Fried Sweetbread. Oyster Loaves. Custards. Orange Custards. Marrow Pudding. Roast Rabbit. NOVEMBER. ARTICLES IN SEASON IN NOVEMBER. Meat. —Beef, mutton, veal, house-lamb, doe- venison. Poultry. —Geese, turkeys, fowl, chicken, pullets, pigeons, woodcocks, snipes, larks, wild ducks, teal, widgeons, hares,rabbits, dotterels, partridges, pheasants. NO. 3. L Fish. 82 NEW LONDON FAMILY COOK. Fi&h. —Gurnets, dorees, salmon trout, smelts, gudgeons, lobsters, hollebets, bearbet, salmon, carp, pike, tench,, oysters, cockles, muscles. Vegetables .—Cauliflowers in the green house, and some artichokes, carrots, parsnips, turnips, beets, skir- ret, scorzonera, horseradish, potatoes, onions, garlick, shalots, rocambole, celery, parsley, sorrel, thyme, savory, sweet marjoram, dry and early cabbages and their sprouts, savoy cabbage, spinage, late cucumbers, hol-herbs on the hot-bed, burnet, cabbage, lettuce, endive, blanched Jerusalem artichokes, and all sorts of pot-herbs. Fruit. —Bullace, medlars, walnuts, hazel-nuts, ches- iiuts, pears, apples, services, grapes, oranges. TABLE I. FIRST COURSE. A Tureen oj Mutton and Froth, zeith Boots, removed with a Loin of Veal ^ la Beshemell. Fillets of Hare, larded. Beef Collops, and small onions. a I’Espagnole. A Ham braised, and greens. A Fricassee of Chicken, A Salmie of and Mushrooms. Plover, &c. Chine of Mutton. Broeoli, and Italian sauce. Peihs. SECOND COURSE. Tieo Chicken. Salsifie, fried, &c. Apple Pie. Crayfish au Gratin. Six Tigeons. 3 TABLE BILLS OF FARE. S3 TABLE II. SINGLE COURSE. % Salmon Trout. Apple Tarts. Custards. Boiled Fowl. Greens. Ham. Spinach. Roast Fowl. Mince Pies. Damson Tarts. Hare. TABLE HI. FIRST COURSE. Tureen of Hodge Podge, removed with a Haunch of Venison. Lamb Cutlets_, a ITtalienne. A Spare rib of Pork. Roulard of Mutton, and roots. A Turkey, roasted. A Chump of Beef A Salmie of Wild Duck. A Fillet of Veal. Volevent, with a Ragout Melle. SECOND course. Ham and Eggs. Apple Pie. Salsifie, - fried in batter. Four Partridges. Brocoli and Italian Sauce. Jelly. Damson Tourte. Atlets of Palates. Six Snipes. L 2 TABLE 34 NEW LONDON FAMILY COOK. TABLE IV. FIRST COURSE. Turkey and Oysters. Collared Veal. Pork Cutlets. Bice Soup. Spinage. Brocoli. Raised Pie. Leg of Lamb. Haricot ot Mutton. Ham. SECOND COURSE. ■ Roast Woodcocks. Ice Cream. Mince Pies. Macaroni. Savoys. Larks. Preserved Apricot Golden Pippins, with Jelly. Tart. ( Rabbits. DECEMBER. ARTICLES IN SEASON IN DECEMBER. Meat. —Beef, mutton, veal, house-lamb, pork, doe- venison. Poultry, S^c. —Geese, turkey, pullets, pigeons, ca¬ pons, fowls, chicken, hares, rabbits, woodcocks, snipes, larks, wild ducks, teal, widgeons, dotterels, partridges, pheasants. Vegetables, KILLS OF FARE. 85 f^egetahles .—Many sorts of cabbages and savoys, spinage, and some cauliflowers in the conservatory, and artichokes in the sand ; roots as in last month; small sallading on hot beds ; also mint, tarragon, and cabbage lettuce under glasses ; chervil, celery, and en¬ dive blanched ; sage^ thyme, savoury, beet leaves, tops of young beets, parsley, sorrel, spinage, leeks and sweet- marjoram, marigold flow'ers, and mint dried; aspara¬ gus on the hot-bed, and encumbers on the plants sowm in July and August; onions, shalots, and rocombole. Fruit. —Apples, pears, medlars, chesnuts, walnuts, services, grapes, hazle-nuts, and oranges. TABLE 1. FIRST COURSE. Kice Soup, removed with a Loin of V ear. Beef Steaks, and Oyster Sauce. A Tongue, and greens. Matelot of Tench &c. Salmon and Til lets ot Ciiicken a la Heine. Soles, fried. Breast of Lamb grilled. Sec. jJ CIt/nc of Mutton. SECOND COURSE. Four PartriJs'es. O Spinage and Eggs. ]ioached. Apricot Tartlets. Macaroni. Blancmano-e. O Escaloped Oysters INI ushrooms. A Charlotte. A Hare. fl’ABLE 86 NEW LONDON FAMILY COOK. TABLEIL FIRST COURSE. ' Fish, ' removed with , Soup A la Reine. Boiled Chicken. Roasted Pidgeons. Haricot. Stewed Soles. Cod Sounds. Semelc of Veal, and Shalot Sauce. Chicken Pye. An Emince of Lamb, and Blade Bone, grilled. Brocoli. Sallad. Mock Turtle. Boiled Turkey. Sprouts. A Souties of Mutton, and Poivrade Sauce. Tongue Small Ham. Spillage. Sweetbreads. and Udder. Escaloped Oysters. Ox Palates. Beef Olives. Stewed Ducks. Fricasseed Rabbits. Soi/p Sante, removed with a Hauisch of Venison. SECOND BILLS OF FARE 87 Blancmange. Cauliflower a la Creme. Dish of Snow. Sauce. Almond Cakes. Sauce. SECOND COURSE. Ducklirws. O Cray Fish. Apple Pye. Ribs of Lamb. Tartlets. Transparent Marmalade. Mushrooms. Jellies. Potatoes. Pigeon Pie. Haricot of Beef. Mushrooms. Oyster Pates. Minced Pies. Snipes. Roast Chicken. TABLE in. FIRST COURSE. Salmon Soup. Fillet of Veal. Broiled Whitings. SECOND COURS®;. Roast Hare. Orange Cream. Jellies. Prawns. Larded Fowl. Jellies. Escaloped Oysters. Macaroni. Sauce. Raspberry Puff's. Sauce. Custards. Ragout Melle. Blancmang-e. O Currie. Small Ham. s Savovs. Plumb Pudding. Sausages. Omelette. TABLE NEW LONDON FAMILY COOK 2 TABLE IV. FIRST COURSE. SoKp a la Flamond, removed with Fish, removed with a Haunch of Venison. liambs’ Feet, and Beef Tremblanc, Asparagus Feas. and Roots. Blanquet of Veal, Partridges, and Mushrooms. and Cabbage. A small Mutton A Timball of aird Potatoe Pie. Macaroni, &c. Haunch of Lamb, Breast of Veal larded, and cucumber • ragout, &c. Chicken, ' A Salmie aud Celery. of Wild Duck. ' Soup, Sou p. removed with Frame. removed with a raised Pie a raised Pie, of Venison. d la Frangoise. Crimped Cod Fillets of Salmon, a fltalienne. and Capers. Three Chicken A. Neat’s a la Reine. Tongue. A Souties of jMutton, A Volevent, with and Cucumber. \ white Collops. Fillet of Beef, Two Rabbits a la larded and Spanish Portugueze, larded. onion sauce. and sorrel sauce. Matelotof Carp. Snap, Petit P^tes of Oysters. removed with Fish, removed vvith a SuRLOlN of Be EF. SECOND I BILLS OF FARE. S9 SECOND COURSE. Six Basket with Meringues. French Beans, and Beshemell. Apricot Tourte. A Daubed Fowl, garnished. Mushrooms. Three Woodcocks. Orange Souffle. Mince Pies. Lobster Cake, &c. Spinage and Croutons. Pastry. Partridges. Pastry. Jerusalem Artichokes, d la Crfeme. Mince Pies. Ha n Cake, garnished. Stewed Celery, Frame. Three Teal. 9 Macaroni. Gooseberry Tart. Veal Cake, garnished. Cauliflower d la Flamond. Jellies. A Hare, NO. 3. M SUPPERS General Observaiions. FROM the very late dinner hours vidiich are now ■ fashionable, hot suppers are bat little in request. As ; many families, however, are accustomed to receive evening company in preference to dinner parties, it is pro|)er that the cook should be informed of the best mode of displaying a supper-table to advantage. Without adopting the order which we have follow¬ ed for dinners, with respect to the months of the year, we shall make the general remark, that suppers must be regulated, in a great measure, agreeably to the differ-, ent articles in season. To ascertain which, a reference to the list which is stiven at the commencement of each month, in the preceding pages, is necessary. Another general remark is, that fish, poultry, game, (S:c. may be placed at the top and bottom of the table, or at either, as the nature of the supper, or the number of the company may require. It should likewise be noticed, that the lighter the respective articles are, the better they appear ; that glass intermixed has a very pleasing effect; and that ’ellies, coloured dishes, flowers, &c. contribute greatly to the beauty of the table. The following may be considered as A general List of Supper Articles. Game of all sorts; fowls; rabbits; fisb, such as soles, mackarel, &c. ; oysters, stewed, escaloped, cold, or pickled ; French beans; cauliflowers, or Jerusalem artichokes, in white sauce; brocoli, with eggs; stewed spinach and ditto; sweetbreads; mushrooms; pota¬ toes ; -=1 'roK KnjVvyt’dfct' Maodonaldlf. Ken’ London ('ook. FAMILY SUPPERS. 91 toes; cutlets; roast onions; salmagundy; buttered eggs on toast; cold tongue ; ham ; collared articles; Hunter’s beef sliced ; rusks buttered, with anchovies on them; grated hung beef with butter, with or without rusks; grated cheese round, and butter dressed in the middle of a plate ; radishes ditto ; custards in glasses with sippets; potted meats; cheese, &c. ; plain cake sliced ; pies of birds or fruit; crabs; lobsters; prawns; cray-fish ; preserves ; fruits ; mace. Sandwiches, Avith any of the above articles, placed at a little distance from each other on the table, look welh / Relishes with Cheese, S^c. Baked or pickled fish cured high ; Sardinias ; Dutch pickled herring ; anchovies ; potted, char ; ditto lam¬ preys ; potted birds done high; caViare; sippets; salad; radishes; French pie; anchovy toast; cold butter; potted cheese. We shall now subjoin a succession of family sup¬ pers; commencing upon a small scale, and gradually rising. r. Hashed Mutton. Pat of Butter. Potatoes roasted. Rabbit roasted. , II. Boiled Chicken. Cold Beef or Mutton sliced. Escaloped Oysters. III. Minced Veal. Pat of Butter. Poached Eggs on a Toast. IV. Eels, boiled or broiled. Anchovy and Butter. Escaloped or roasted Potatoes. Maintenons. Pickles. Radishes. Pickles. 92 NEW LONDON FAMILY COOK. V. Maintenons. Sliced Ham. Tart. Tart. Teal roasted. VI. Veal Cutlet. Butter. Radishes. Asparagus. VII. Potted Beef. Roasted Chicken. - Cheesecakes. Sausages, with Eggs poached. VIII. Boiled Tripe. Bologna Sausage sliced Hashed Hare. IX. Whitings broiled. Tongue sliced. Calf’s Heart. X. Gudgeons fried. Biscuits. A Pat of Butter. Duck roasted. XI. House Lamb Steaks fricasseed white. Collared Eel. ■ Pickles. Chicken roasted. 0 XII. Scotch Collops. / Potted Pigeon. Sallad. Lobster.. Pease. XIII. Poached Eggs and Spinach stewed. Slices of Cold Beef. Minced Pies. Baked Sprats. Chicken roasted. XIV. Boiled Chicken, Lemon Sauce. Ham sliced. Butter in a Glass. Radishes. Lamb’s Fry. Pat of Butter in a Glass. Biscuits. Rasped Beef. Fried 93 FAMILY SUPPERS. Marbled Veal. Butter spun. Potted Beef. XV. Fried Smelts, or Gudgeons, Mince Pies. Two or three Woodcocks. XVI. Eels, broiled or boiled. Tart. Sweetbread roasted. XVII. Buttered Lobster. Raspberry Cream. Calf’s Heart. Br awn. Radishes. Collared Pig’s Head. XVIII. ' Pigeon roasted. Prawns. Tart. Asparagus. XIX. Cold Veal Hashed. Anchovies and Butter Plain Fritters. Teal roasted. Cold Mutton sliced. Collared Veal sliced. 'Collared Beef. XX. Giblets stewed. Tart. Roasted Pigeons. XXI. S pitch cocked Eel. Raspberry Fritters. Veal Cutlets. Pickles. Crab. Pickk’: Pease. Sliced Tongue. Potted Pigeons. XXfl. Boiled Chicken. Gooseberry Parsley and Butter, Cream. and melted Butter. Fricassee of Ox Palates. XXIII. Duck roasted. Tart. Pease. XXIV. Fricassee of Calf’s Feet. Creamed Apple Tart. Broiled Chicken. Mushroom Sauce. Crav Fish. Lobster. Col loos 1 1 94 NEW LONI30X FAMILY COOK. XXV. Potted Lamprey. Collops of Cold Veal. Sweetmeats. Two Teab or a Brace of Partridges. Bologna Sausage sliced. - ■ XXVI. Buttered Shrimps. Hashed Turkey. Blancmange of Calf’s Feet. Two Sweetbreads, Escaloped Potatoes. XXVII. Stewed Oysters. Lamb’s Fry. Apple Fritters. Pulled Chicken. Boiled Eggs. XXVIII. Small cold Chicken, Collared Eel. Scotch Collops. Trifle. Two Rabbits. Baked Herrings, Sliced Flam. XXIX. Two Sweetbreads roasted. Tongue sliced. Tart. Pickles. Olives. Pease. XXX. Two Chicken roasted. Spun Butter. Lobster. Brandy Fruit, Custards round. Beef sliced. Potted Pigeon. Asparagus. XXXI. Pig’s Pettitoes. Pickles. Sturgeon. Apple Fritters. Sweetmeats. Stewed Pears. Two Easterlings. Veal potted. Roasted FAMILY SUPPERS. 95 XXXII. Roasted Pigeons. Rasped Beef. Ancbovies. Raspberry Cream. Pickles. Biscuits. Asparagus. Marbled Veal. Potted Eel. Potted Hare. Lemon Custards XXXIII. Fricassee of House Lamb Steaks. Pickled Oysters. Pistachia Cream. "" Brawn. Small Turkey roasted. XXXIV. Buttered Lobster. , Cliina O range sliced, Sugar in a Glass in the Middle. Mince Pies. Stewed Pears. Sliced Tongue. Potted Pigeon. Two or Three Teal. XXXV. Boiled Chicken. Sweetmeats. Maintenons. XXXVI. Eel spitchcocked. Trifle. Bolomia Sausages sliced. O O Prawns Tart. Cheseecakes. Pease. Tongue sliced. Stewed Mushrooms. Tart. Duck roasted. XXXVII. Fricassfee of Calf’s Feet. Pistachia Sliced Oranges, Nuts. Poached Eggs on stewed Sorrel. Olives. Raspberry Fritters. Sugar in a Glass. Asparagus. Almonds and Ptaisins. Two roasted Chicken. Maintenons 96 NEW LONDON FAMILY COOK. XXXVIII. ' Maintenons of Lainb Steaks. Tartlets. Curds and Cream. Salrnagundy. Sallad. Pickled Salmon. Cheesecakes. Jaune Mange. Two Chicken roasted. XXXIX. White fricassee of Rabbits. Pickles. Tarts. Potted Veal. Ice Custard. Sliced Ham. Sweetmeats. Collared Eel. Two or three Woodcocks. Tartlets. Smelts fried. Brawn. XL. Boiled Chicken. Lemon Sauee. Bologna Sausage sliced. Lemon Cream and Ratifia Cakes. Stewed Quinces. Sweetbreads, larded.. XLI. Larks. Potted Eel. Custard Fritters. Pickles. Lamb’s Fry. Sweetmeats. Two Ducklings. XLII. Ham sliced. Pease. Cray Fish. Veal Collops white. Collared Mackarel. Codlins and Cream. Ragout of Eggs. Sweetmeats. Melon in Flummery. Snipes in Jelly. Artichoke Bottoms with Eggs. Pickled Smelts. Pigeons roasted. XLIII. White Collops of Veal. §mall Mince Pies. • Jellies and Sweetmeats. Custard Fritters. Wild Ducks. Asparagus. Prawns. Pickled Oysters. Larks. Partridge in Panes in Jelly. Lobster. FAMILY SUPPERS. 97 Pease. Cold Chicken. Two Sweet¬ breads roasted. Crab. Three Snipes. Tartlets. XLIV. Lobster buttered. Lemon Custards. Jellies ; a preserved green Orange in the middle Raspberry Cream in Cups. Two Ducklings. Escaloped Oysters. Sliced Ham. Artichokes. XLV. Stewed Carp. Sweetmeats. Floating Island of Chocolate. Sweetmeats. Small Hare. Almond Cheesecakes. Hou se Lamb’s Fry. Sandwiches. XLVI. Celery. Potted Pigeon. Almonds, or Raisins. Fricassee of Lamb Stones. Trifle. Anchovies. Pistachia Nuts. Leveret. Rasped Beef. Lobster roasted. Collared Veal. xLVir. Fricassee of Hoiis,e Lamb Steaks. Oyster Loaves. Stewed Quinces. Snow Cream and Brandy Fruit. Stewed Mushrooms Pears, stewed. Three Woodcocks. Potted Ham and Chicken. Poached Eggs and Spinach. Larks. Lobsters. XLVIII. White Fricassee of Chicken. Potted Venison. Cream. Spun Butter. Malntenons. Raspberries. Ragout of Mushrooms. Cream. Potted Mackarel. Radishes. Pease. Cold Chicken. Two Sweet- jbreads roasted. NO. 4. Three Pigeons roasted. XLIX. Lobster buttered. Lemon Custards. Jellies; a preserved green Orange in the middle. Raspberry Cream in Cups. Two Ducklintrs. Escaloped Oysters. N Sliced. Ham. Artichokes. A Fricassee 98 NEW LONDON FAMILY COOK. L. A Fricassee of Lamb Stones and Sweetbreads ; larded Sweetbreads in the middle. Small Mince Pies. Two Teal. Almond Cheesecakes. - Jelly from a Mould. Tongue sliced. Jaune Mange, Jelly betw'een. Fried Smelts. Crocant. ' Three Partridges. LI. Chicken boiled. Lobster. Apple Tartlets creamed. German Puffs. Potted Pigeon.’ Prunelles. A Ragout of Eggs. Apple Tart creamed Almonds and Raisins. Pickled Oysters. Cray Fish. French Plums. Asparagus. Pistachia Nuts. Rasped Beef or Buttered Rusks. Prawns. Strawberries Pease. Fricassee of Lamb Stones. Lil. Two Small Rabbits fricasseed white. Potted Mackarel. Crocant Tartlets. Cream in a cut Ragout of Glass Bason. Mushrooms. Raspberries. Tongue sliced. Stewed Pippins. Potted Wheatears. Turkey Poult. LTII. Small Turkey boiled. Cold Ham sliced. Potted Hare. Bullace Cheese. ' Dried Apples. Buttered Crab. Custard with Snow. Larks. Stewed Quinces. Pickles. Oranges. Rasped Beef. Scotch Collops. LIV. Stewed Soles. Spun Butter, Anchoties rolled and laid round. Dried Sweetmeats. Pulled Blancmange coloured Two Chicken. green. Jelly round. Sweetbreads. Olives. Wet Sweetmeats, lamprey potted. Marbled Veal. Pheasant, or Two Wild J)ucks. Brawn. Cakes. A Brace FAMILY SUPPERS. 90 Asparagus. Sweetmeats. LV. A Brace of Tench stewed white. Two Pigeons roasted. Blancmange, like poached Eggs. . Sliced Ham. Jellies and Cream. Potted Veal sliced. Crocant Custard in Tartlets. preserved Oranges. Two Sweetbreads. Stewed Mushrooms. Two young Ducks. LVI. A Brace of Trout. Cream. Strawberries. Pulled Rabbit. Curds. Veal in Jelly. Gooseberry Tarts, in Glasses^ Artichokes. Pease. Green Caps. Pigeon in Jelly. Almond Cheesecakes. Lamb Stones fricaseed. Cream. Tw'o Chicken roasted. [Sauce on the Sideboard.] LVII. Stewed Soles. Artichokes. Stewed Pippins in Custard. Trifle. Brandy Fruit, and Potted Lemon Cream in Pigeon. small Glasses round it. Ragout of Eggs Pease. Collared Beef, or Veal in Slices. Three Teal. Preserved Fruit, and Snow Cream in small Lobster. Glasses round it. Two larded Sweetbreads. Green Orange, preserved. Jelly heaped round. Stewed Mushroom Small cold Chicken. Small Hare. [Sauoe on the Sideboard.] ball 100 NEW LONDON FAMILY COOK. BALL SUPPERS. NO. I. Provided for Twenty People. Two Toast Fowls. Savoy Cakes. Escaloped Potatoes. 1 Tartlets. Roast Fowls. Ham. Basket of Prawns, i Fricandeau. ^ Custards. Roast Fowls. Italian Sallad. Mince Pies. Jellies. A raised Pie of Venison. Frame. A raised Pie of Maccaroni. Mince Pies. Jellies. Roasted Rabbits. Blancmange. Roast Fowls. , Sallad. * Cheesecakes. Moiifitenons. Basket of Cray Fish. Roasted Rabbits.| Blancmange. Roast Fowls. Ham. Small Pastry. , Asparagus. Savoy Cakes. Two Roast Fowls. BALL SUPPERS. 101 ' Almond Mould,, with Cream ¥0* II* Provided for Forty People. Two hot roast Fowls. Mashed Potatoes Apple Pulfs. Scotch Collops. Cray Fish. Ices. Jellies. i Escaloped Potatoes. Ham. Tartlets.* Cold Chicken. Jellies. Ices. Savoy Cakes. Blancmange. Beans ^ la Creme. Two hot roast Fowls. Dressed Lobster. Cold Chicken. Asparagus. Ices. Jellies. Mince Pies. Custards. Escaloped Oysters. Ham. Cold Roast Lamb. Cheesecakes. Sallad. Jellies. Ices. Sallad. - Cheesecakes. Cold roast Lamb. Two hot roast Fowls. Escaloped Oysters. Custards. Mince Pies. Ices. Jellies. Asparagus. Cold Chicken. Dressed Lobster. Ham. Beans i\ la Creme. Blancmange. Savoy Cakes. Jellies. Ices. Cold Chicken. Fricasseed Rabbits. Tartlets. Two hot roast Fowds. Apple Puffs. Escaloped Potatoes. Cauliflowers a la Creme. Ices. Jellies. Ham. Almond Mould, with Cream. Two hot roast Fowls. Prawns. N. B. For a party of double the number, let there be tzi(> tables, each the same as the above. SOUPS. 102 I SOUPS AND BROTHS. General Observations. \ « In our instructions respecting the larder, we have J sufficiently dwelt upon the necessity of keeping par- S ticularly clean every utensil connected with cookery. T We have also treated of the mode of attending to thel stocks, cullisses, braisings, &c. On these subjects, I w’e have, therefore, only the following general re- 1 marks to make : ■ The best and most wholesome soup is obtained from ; the freshest meat, those parts of it being selected . which afford the most and richest succulence, or • juice. ^ When there is any fear that gravy-meat will spoil } before it may be wanted, season it well, and fry it lightly, ^ which will preserve it two days longer ; but the stock is best when the juices are fresh. Observe, that whatever has vegetables in it is apt tp.ferment, or turn sour, sooner than without. On' ithis account, roots are much less frequently put into ■ stock than formerly. Soups, in general, are better if made the day before they are wanted ; for by that means, as long boiling is necessary to give the full flavour of all the ingredi¬ ents, they may thus have the requisite advantage. When fat is found to remain on soup, a tea-cupful of flour and water mixed quite smooth, and boiled in ^ it, will take it off. Should soup be found deficient in richness, or con¬ sistency, a large piece of butter mixed with flour, and boiled in it, will impart either of these qualities. It should also be observed, that, if they are too weak, they ought not to be covered whilst boiling. It , SOUPS AND BROTHS. 103 It should be particularly remembered that, in all soups and broths, the taste of one ingredient should not predominate over that of another ; the taste should be equal, and the whole should have a fine agreeable flavour, according to what it is designed for. Stock .—Every person is aware, that in all families where much cooking is required, it is indispensibly necessary to have in constant readiness what is deno¬ minated, store or stock, without which, neither soups, gravies, nor made dishes, can be prepared. This ne¬ cessary provision, which must be considered as the basis of all good cookery, i^ chiefly of two descriptions —beef and veal. For Beef Stock, Take twenty pounds of coarse lean beef cut into small pieces, and put into a pot, or preferably a digester, with water sufficient to cover it. As it begins to simmer, take particu¬ lar care to keep it well skimmed ; in the mean time, add such pot herbs as may suit it to the desired flavour. Season W'ith salt and ground pepper; and keep it simmering till the meat become quite tender. Skim it well, strain the liquor through a fine hair sieve, and keep it in a covered pan for use. It was formerly usual to put onions, leeks, carrots, turnips, &c. into stock; but they are much better omitted, and the fewer the herbs that are used the better, as they prevent it from keeping, and render it less applicable to general purposes. When requi¬ site, sufficient time may always be obtained for making use of them. For Veal Stock, Take ten or twelve pounds of t}ie coarser parts of veal. su(;h as the leg, neck, &Lc. to which add about a pound ot kanham, with the addition of the bone where it happens to be at hand. Cut the meat into small pieces, cliopping or breaking the bones, and putting the whole into two quarts ot water, with herbs, &c. to suit the palate, as directed in the preparation of the beef stock. Let these ingredients sim- mev till the meat be nearly tender, but the liquid not dis- I coloured. 104 NEW LONDON FAMILY COOK. coloured, that it may be fit for white soups, &-c. then add as much of the beef stock as wiii cover the veal, which may afterwards be kept simmering half an hour longer. Skim it free from fat, strain it through a sieve, and keep it,for use, in the same manner as is directed for the beef stock. Thus there are always in compleat readiness those excellent assis¬ tants of the cook, for the various purposes to which they are applicable. Graty Stock. For a strong gravy stock, take a slice of bacon, or lean bam, and lay it in a stewpan; then take a pound of beef, cut it thin, lay it on the bacon, slice a large piece of carrot in, an onion sliced, a good crust of bread, a few sweet herbs, a little mace, cloves, nutmeg, whole pepper, and an anchovy ; cover it and set it on a slow fire for five or six minutes, and pour in a quart of beef stock ; cover it close, and let it boil softly till half is wasted: this will be a rich, high brown gravy, useful for various kinds of soup, sauce, made dishes, &c. Jelly Stock. There is also jelly stock, which is very useful to keep in the house, and frequently serves as a great improvement to soups and gravies. The mode of preparing it is as follows: —Take a sufficient number of calves feet, and put them into a stewpan, with about three pints of water to each foot, and let them boil gently for four hours or longer: then take out the meat part, and put it into cold water. When cold, trim it for any use it is intended : throw the trimmings back into the stock, and let it boil until you think it is come to its pro¬ per strength. Four feet should produce about two quarts of stock; and so in proportion. Fish Stock. For this, which will not keep more than two or three days, take a pound of scate, four or five flounders, and two pounds of eels. Clean them well, cut them into pieces, cover them with water, and season them with mace, pepper, salt, an onion stuck with cloves, a head of celery, two parsley-roots sliced, and a bunch of sweet herbs. Simmer it an hour and a half closelv covered, and then strain it off for use. Mock SOUPS^ 105 Mock Turtle. In arranging the different kinds of soup and broth, there is no particular order to be followed. We shall, however, commence with Mock Turtle. Take a calf’s head^ scald and wash it very clean, boil it for half an hour, then cut all the skin off by itself, and take the tongue out. Take some vea! stock, and put the tongue and skin in, with three large onions, half an ounce of cloves and mace, and halt a nutmeg, beat very fine, all kinds of sweet herbs, and three anchovies; stew it all together, and, when tender, take out the meat, cut it in pieces of about two inches square, and the tongue, which must be skinned, in square pieces, the same as the head. Strain off' the liquor, put half a pound of butter into the stew pan, melt it and put in a quarter of a pound of flour, which must be kept stirring till smooth, then add the liquor, stirring it till all is in ; if lumpy it must be again strained through a sieve ; then add to it a pint of white wine, season it pretty high, put in force-meat¬ balls, and egg-balls broiled, or fried, some lemon juice, and let it stew gently for an hour. If it be too thick, put some broth before stewing it the last time, serve it up quite hot in the tureen. Soup Sant&, or Gravy Soup. Take turnips and carrots, shred them small with celery heads about tw'o inches long; wash and steam them sepa¬ rately in a little water till nearly done; when quite done, cut the white of the celery small, likewise a small quantity of leeks, cabbage, cos lettuces, endive, and chervil; put all the vegetables to boil till quite tender, with three quarts of cleared brown consumes; if in season, add green pease, tops of aspa¬ ragus, and button onions, steamed, Sec. You may put in a small piece of bouille beef stewed ; but dry it with a cloth, and put it in the soup with the vegeta¬ bles when you serve it. This, however, is not very general. Spring Soup. The same as the above; but it is called Spring soup, when turnips and carrots are first to be had. Soup Julien. This also is the same as Gravy Soup, or Soup Sant6, omit¬ ting the lettuce and chervil. NO. 4, o Vermi- 106 LONDON FAMILY COON. Vermicelli Soup. Take three quarts of the common stock, and one of the gravy, mixed together: put a quarter of a pound of vermi¬ celli, blanched in two quarts of water, into the soup; boil it tip for ten minutes, and season with salt, if requisite; put it in a tureen, with a crust of a French roll baked. White Vermicelli Soup. The same as the above, with the addition of the yolks of four eggs, half a pint of cream, and a little salt, mixed well together. Simmer it for five minutes. Be veiy careful to stir it all the time it is on the fire, otherwise it will curdle. Hare Soup. Take a large hare, cut in pieces; put it into an earthen mug, with three blades of mace, two large onions, a little salt, a red herring, or a couple of anchovies, half a dozen large morels, a pint of red wine, and three quarts of water. Bake it three hours in a quick oven, and then strain the liquor into a stew'pan. Have ready boiled four ounces of French barley, which put in ; just scald the liver, and rub it through* a sieve with a wooden spoon ; put it into the soup, and set it over the fire, and keep it stirring till near boiling, and then take it off. It must not boil. Put some crisped bread into the tureen, and pour the soup on it. Partridge Soup. Skin and cut in pieces two large partridges, w'ith three or four slices of ham, a little celery, and three or four onions. F'ry them in butter, till brown, but mind they do not burn. Afterwards put them into a stewpan, with three quarts of boiling water, a few pepper-corns, and a little salt. After stewing gently for two hours, strain the soup through a sieve, put it again into the stewpan, with some stew'ed celery and fried bread. When near boiling, pour it into a tureen, and serwe it up quite hot. Another way. Take the breasts of four partridges, throw aw*ay the fat and skins, and put them, for half an hour, into cold w'ater. Cut the meat from the remaining parts, and pound it in a marble mortar. Add four pounds of veal cut small, a slice of lean ham, the above pounded meat, together with the bones, some white pepper and salt, three table spoonfuls of crumbs of bread, SOUPS. 107 bread, a large onion, stwck full of cloves, and some scraped carrots and celery. Stew these in a proper quantity of wa¬ ter, till all the goodness has been drawn from the meat and vegetables. Then strain the soup through a sieve, and take off the hit. Into this soup put the partridge breasts that have till now been preserved, and stew them for half an hour, adding some white pepper, and plenty of pounded mace. Thicken with cream and flour, and serve up in a tureen. Portable Soup. Take two legs of beef, ©f about fifty pounds weight, and take off all the skin and fat. Then cut all the meat and sinews clean from the bones, put it into a large pot, and add to it eight or nine gallons of soft water; when it boils, put in twelve anchovies, an ounce of mace, a quarter of an ounce of cloves, an ounce of whole pepper, black and white together, six large onions cut in two, bunches of sweet herbs, and the crust of a stale two-penny loaf; stir it all together and cover it close; lay a weight on the cover to keep itclose down, and let it boil gently eight or nine hours ; then uncover it and stir it together; cover it close again, and let it boil till it is a very fine rich jelly, which you will know by taking a little out now and then, and letting it cool: when thick enough, take it off, strain it through a coarse hair bag, and press it hard ; then strain it through a hair sieve into a large earthen pan; when it is quite cold, skim off" the fat, and take the fine jelly clear from the settlings at bottom, and put it into a large deep well-tinned stewpan; set it over a stove with a slow fire, stir it often, and take great care it neither sticks to the pan nor burns: when you find the jelly very stiff and thick, as it will be, in lumps about the pan, take it out, and put it into large deep china cups, or well glazed earthenware, or into moulds purposely made. Fill the pan two-thirds full of wa¬ ter, and when the water boils set your cups in it; but be careful tfiat no water get into them. Keep the water boiling softly till you find the jelly is like a stiff glue; then take out the cups, and when they are cool turn out the glue into a coarse new flannel; let it lie till the next day, and then put it into the sun till it is quite hard and dry. Put it into tin boxes, with a piece of writing paper between each piece, and keep them in a dry place. When you use it, pour boiling water on it, and stir it till it is melted ; season with salt to your palate. A piece as big as a large walnut will make a pint of water very rich; if for soup, fry a French roll, and lay it in the middle of the dish, o 3 and NEW LONDON FAMILY COOK. lOS and when the glue is dissolved in the water, give it a boil and pour it over it. It is excellent when boiled with either rice or barley, vermicelli, celery cut small, or truffles or mo¬ rels ; but they must be very tenderly boiled in the water first. You may, when you would have it very fine, add force-meat halls, cocks’.combs, or a palate boiled very tender and cut into little bits; but it will be found exceedingly good without any of these ingredients. If for gravy, pour the boiling water on to what quantity you think proper; and, when dissolved, add what ingredients you please, as in other sauces. I’his is a good substitute for a rich made gravy. The sauce may be made either weak or strong, in proportion to what you add. It will, in well har¬ dened cakes, keep good a considerable length of time, and in all climates. Soup a4a-Reine. Take a pound of lean ham and cut it small, and put it at the bottom of a stew-pan ; cut a knuckle of veal into pieces and put in it an old fowl cut in pieces; put three blades of mace, four onions, six heads of celery, two turnips, one car¬ rot, a bundle of sweet herbs well washed : then put in half a pint of water, and cover it close, and let it simmer gently for half an hour, but be careful it does not burn ; then cover it with boiling water, and let it stew till all the goodness is out; after which strain it into a clean pan, and let it stand half an hour to settle. Next skim it well, and pour off the settlings into a clean pan; pour half a pint of cream upon the crumb of a penny roll, and let it soak w'ell; take half a pound of almonds, blanch and beat them in a mortar very fine; adding now and then a little cream to keep them from oil¬ ing ;,^.take the yolks of six hard eggs, and the roll and cream, put them to the almonds, and beat them up together in your broth ; rub it through a fine hair sieve till all the goodness is luhbed through, and put it into a stevvpan; stir it till it boils, and take off the froth as it rises; season with salt, and then pour it into your tureen, with some slices of French roll crisped before the fire. Chesnut Soup. Pick half a hundred of chesnuts, put them into an earthen pan, and set them in the oven half an hour, or roast them gently over a slow fire, but take care they do not burn; then peel them, and set them to stew in a quart of good beef, veal, or mutton stock, till they are quite ten¬ der. SOUPS. 109 der. Next take a slice of ham or bacon, a pound af veal, a pidgeon beat to pieces, a bundle of sweet herbs, an onion, a little pepper and mace, and a small carrot; lay the bacon at the bottom of a stewpan, and the meat and ingredients at the top; set it over a slow fire till it begins to stick to the pan. Then put in a crust of bread, and pour in two quarts of com¬ mon stock ; let it boil gently till one third is wasted, then strain it off, and add the chesnuts; season with salt, and let it boil till it is well tastud ; stew two pigeons in it, and fry a French roll crisp; lay the roll in the middle of the dish, and a pigeon on each side; pour in the soup, and send it up hot. Soup and Bouillie. Stew a brisket of beef, cut it into small square pieces: have some turnips and carrots scraped, button onions and celery cut in small pieces, and a few cloves ; put the pieces of beef in the pot first, then the roots, and about half a pint of stock; put the pan on a slow stove to simmer gently for one hour, then fill it up with best stock, and let it boil gently for about half an hour. Ox Cheeh Soup. Break the bones of the cheek, and well wash and clean it: put it into a large stewpan, with about two ounces of butter at the bottom, and lay the fleshy side of the cheek down- w'ards. Add about half a pound of lean ham, sliced. Put in four heads of celery cut small, three large onions, two car¬ rots, one parsnip sliced, and three blades of mace. Set it over a moderate fire for about a quaiter of an hour, after which add four quarts of water, and let it simmer gently till it is reduced to two. If you wish to use it as soup only, strain it clear olf, and put in the white part of a head of ce¬ lery, cut in small pieces, with a little browning to make it of a fine colour. Scald two ounces of vermicelli, and put it into the soup; let it boil for ten minutes, and pour it into your tureen, with the crust of a French roll, and serve it up. If it is to be used as a stew, take up the cheek as whole as possi¬ ble, and have ready a boiled turnip and carrot cut in square pieces, a slice of bread toasted, and cut small; put in some cayenne pepper, strain the soup through a hair sieve upon the whole, and serve it up. Beef Broth. Take a leg of beef, with the bone well cracked; wash it clean, and put it into your pan with a gallon of water. Scum it no NEW LONDON FAMILY COOK. it well, and put in two or three blades of mace, a small bunch of parsley, and a good crust of bread. Let it boil till the beef and sinews are quite tender. Cut some toasted bread and put it into your tureen, lay in the meat, and pour the soup all over it. Veal Br'oth. Take a knuckle of veal, two turnips, two carrots, two heads of celery, and six onions. Stew them in a gallon of water; and when the liquor is reduced to about one half, add a lump of butter rolled in flour, with a little Cayenne pepper and some salt. Then strain, and add a gill of cream. You may add two ounces of rice, or vermicelli, with good effect. Mutton Broth. Take a neck of mutton of about six pounds, cut it in twoi boll the scrag part in a gallon of water, skim it well, and then put in some sweet herbs, an onion, and a good crust of bread. When the scrag has boiled about an hour, put in the other part of the mutton, and a little before the meat is quite done, put in a turnip or two, some dried marigolds, a few chives with parsley chopped small, and season with salt. You ma}^ at first put in a quarter of a pound of barley or rice, which should be soaked before boiling. This both thickens and contributes a grateful flavour. Some people like it thickened with oatmeal, and some with bread; and instead of sweet herbs and onion, seasoned with mace. If you boil turnips, as sauce to the meat, let them be clone separately, otherwise the flavour, by being too pow^erful, will injure the broth. Scotch Barley Broth. Take a leg of beef, chop it all to pieces, boil it in three gallons ol' water, with a small carrot and a crust of bread, till reduced to half; then strain it oif, and put it into the pan, and boil for an hour and half with half a pound of barley, four or five heads of celery cut small, a bunch of sweet herbs, a large onion, a little parsley chopped small, and a few mari¬ golds. Put in a large fowl, and let it continue boiling till tiie broth is very good. Season it with salt to your taste, take out the onion and sweet herbs, and send it to table with the fowl in the middle. The fowl may, or may not be boiled, according to your own discretion, as the broth will be excel¬ lent without it. O o This SOUPS. Ill ! I This broth may be made with a sheep’s head, which must ; be chopped into pieces; or six pounds of thick hank of beef, in which case six pounds must be boiled in six quarts of : water. Put in the barley with the meat, boil it very gently I for an hour, and keep it clear from scum. Then put in the beforementioned ingredients, with turnips and carrots cut into small pieces. Boil all together slowly, till you find the ^ broth very good ; season it to your palate. Then take it i up, pour the broth into your dish or tureen, put the beef in the middle, with carrots and turnips round the dish, and serve it up. Ilotch Potch, or English Olio. Cut four beef tails into joints, take a pound of bouillie beef, in two pieces, and two pieces of pickled pork of the , same size. Put these into a pan, cover with water, and when it boils skim it clean; add half a savoy, two ounces of cham¬ pignons, some turnips, carrots, onions, celery, one bay-leaf, some whole black pepper, a few all-spice, and a small quan¬ tity of mace. When nearly done, add two quarts of strong veal stock; take out the tails when tender, and put them into a deep dish, to keep hot till served up ; then strain the liquor, skim it free from fat; season to the palate with Cayenne pepper, a little salt, and lemon-juice, and add some colour; have ready turnips and carrots, cut into pieces, some celery heads trimmed, three inches long, and some whole onions, peeled ; gently simmer these down till nearly tender, in sepa¬ rate stevvpans, and strain the essences of them to the above liquor; clear it with whites of eggs, strain it through a tamis cloth, mix the vegetables, add the liquor to them, boil them gently for ten minutes, pour them over the meats, and serve them up. Scotch Leek Soup. Take the water that has boiled a leg of mutton, put it into a stew pan, with a (quantity of chopped leeks, pepper and salt; simmer them an hour; then mix some oatmeal quite smooth, pour it into the soup, set it on^a slow part of the fire, and let it simmer gently ; but take care that it does not burn to the bottom. Giblet Soup. Scald and clean three or four sets of goose or duck gib¬ lets: set them on to stew, with a pound or two of gravy beef, scrag / 112 NEW LONDON" EAMILY COOK. scrag of mutton, or the bone of a knuckle of veal, and some shanks of mutton; add three onions, a large bunch of sweet herbs, a tea-spoonful of white pepper, and a large spoonful of salt. Put five pints of water, and simmer till the gizzards are quite tender: skim nicely, and add a quarter of a pint of cream, two tea-spoonfuls of mushroom powder, and an ounce of butter mixed with a dessert spoonful of flour. Let it boil a few minutes, and serve with the giblets. Instead of cream, season with two glasses of sherry or Madeira, a large spoon¬ ful of ketchup, and some Cayenne. When in the tureen, add salt, if requisite. Gihlet Soup a la Fortre. Scald four sets of giblets, bone the pinions, feet, and heads, cut the necks into pieces about one inch long, cut the gizzard into about eight pieces, and put them on to blanch. When they boil up, take them oif, and throw them into cold water, wash them as clean as possible : put them into a small soup- pan, with about two quarts of best stock, put them on a stove, let them boil slowly till tender ; put about a quarter of a pound of butter into a stew-pan, with chopped shalots, orange: and lemon thyme, knotted and sweet marjoram, a little bksil, a small piece of lean ham, cut very fine, and two onions ehopped, a handful of parsley chopped and squeezed dry, in half a pint of common stock ; put it oh a slow stove for an hour, then put as much flour as will dry up the but¬ ter ; add the slock the giblets were boiled in, and a pint of W'hite wine: let it boil a few minutes, and then rub it through a tamis, and put it to the giblets ; squeeze a Seville orange, and add a little sugar and Cayenne pepper. Flemish Soup. Slice six onions, cut six heads of celery into small pieces, and sliee twelve potatoes : put a quarter of a pound of butter into a stewpan, and half a pint of water ; set it on a stove to simmer for an hour; then fill up the stewpan with best stock; let it boil until the potatoes, &c. are dissolved; then mb it through a tamis, and add a pint of boiled cream to it. Soup Cressey. Slew the red part of twelve large carrots, cut them into a stewpan with turnips, celery, leeks, and onions cut in pieces, and half a pint of split peas, in a quart of water till tender, with some best stoek to keep them from burning; rub the whole through a tamis, add five pints of veal stock, and some SOUPS AND BROTHS. 1/3 some blanched water-cresses ; then boil it for twenty minutes,, skim it, and season it with salt; let it be the thickness of peas-soup, and serve it up. Transparent Soup. Take a leg of veal, and cut off the meat aa thin as possible: when you have cut it clean from the bone, break the bone in small pieces, put the meat in a large jug, and the bones at top, with a bunch of sweet herbs, a quarter of an ounce of mace, half a pound of Jordan almonds, blanched and beat fine, pour on it four quarts of boiling water, set it over a slow fire, and let it stand all night; the next day remove it into a well-tinned saucepan, and let it siiiimer till it is reduced to two quarts; he very careful iq taking off all the scum and fat as it rises, all the time it is boiling ; strain it into a punch bowl, let it stanf! for two bouts to settle, pour it into a clean saucepan clear from the sediments; have ready three ounces of boiled rice, or two ounces of vermicelli; when enough, put it in and serve it up. Calf's Head Soup. Wash the head clean with salt and water, then put it into a stew-pan, with water ; put to it a bunch of sweet herbs, an onion stuck with cloves, five or six blades of mace, and some pearl barley. Slew it till it is tender, and add some stewed celery. Season it with pepper, pour the soup into a dish, place the head in the middle, and serve it. Neat's Foot Soup. Take four pounds of lean mutton, three of beef, and two of veal ; cut them crossways, and put them into the pan, with an old fowd, and four or five slices of lean ham. Let them stew, without any liquor, over a very slow fire, but be careful they do not burn to tiie bottom. As soon as the meat begins to stick to the pan, stir it about, and put in some good beef slock: then put in some turnips, carrots, and ce¬ lery cut small, a bunch of sweet herbs, and a bay leaf: add some more clear stock, and let it stew about an hour. While this is doing, take a neat’s foot, sjjlit it, and set on to boil in some of the same stock. When it is very tender take it ofl', and set on a stew-pan with some crusts of bread, with some, more stock, and let it soak eight or ten minutes. When the liquor is stew'ed till it tastes rich, lay the crusts in a tureen, and the tw’o halves of the foot upon them. I’hen pour in the soup, season it, and serve it up. 5JO. TV. p Italian 114 . NEW LONDON FAMILY COOK. Italian Soup, BUuich off some Italian paste, put it into a stew-pan, with as mucii veal stock as is requisite tor the quantity wanted, and boil it half an hour. If the soup should be white, add a liaison. To make a Liaison. For two quarts of soup, take the yolks of six eggs; beat them up by degrees in a pint of boiled cream ; strain through a hair-sieve, and add a spoonful of beshmelle. Take the pan off the tire when you stir in the eggs, set it on the fire again, and keep stirring till it comes to a boil, otherwise the eggs will curdle. Add a lump of sugar and salt for seasoning. Soup-a-la-Flamond . Slned turnips, carrots, celeiy, and onions, very fine; add lettuce, chervil, asparagus, and j)eas; put them into a stew- pan with about two ounces of butter, and a few spoonsful of stock ; set them on a slow st-ove to simmer for an hour, then fill up the stew-pan with the best stock, and let it boil very slowly for an hour. Add a liaison. Asparagus Soup. Cut half a pound of fat bacon into thin slices, put them in the bottom of a stew-pan, then add five or six pounds of lean beet’cut in lumps, and rolled in flour; cover your pan close,stir- ring it now and then till the gravy i> drawn; then add two quarts of w’ater, and half a pint of ale. Cover, and let it stew gently for an hour, with some whole pepper and salt; then strain off the liquor, and skim off the fat; put in the leaves of Avhite beets, some spinach, sotne cabbage lettuce, a little mint, some sorrel, and a little sw'eet marjoram powdered ; let these boil uj) in the liquoiy then put in the green tops of asparagus cut small, and let them boil till all is tender. Serve it up hot, with a French roll in the middle. Soup Lorraine. Blanch a pound of almonds, and beat them fine in amor- tar, with a little water to keep them from oiling. Take the white part of a roasted lovvl, and the yolks of four poached eggs, and pound all together very fine. Tour three ([uaris of strong white veal stock, well skimmed, into a stew-pan with the other ingredients, well mixed together. Boil them over a slow fire, and mince the white part of another fowl very fine. Season it with pepper, salt, nutmeg, and a little beaten mace. SOUPS AND BROTHS. 115 mace. Put in butter about the size of an egg, with a spoon¬ ful or two of the soup strained, and set it over the fire. Cut two French rolls into thin slices, and set them before the fire to crisp; take the hollow crust of a third French roll, and fill it with the minced fowl; close the roll neatly, and keep it hot. Strain the soup carefully into a clean saucepan, and let it stew till of the thickness of cream. Put the crisped bread into the tureen, pour the soup over it, place the closed roll in the centre, and serve it up. Tl' hiie Pottage, with a Chick in the Middle. Take an old fowl, a knuckle of veal, a scrag of mutton, some spice, some sweet herbs, and onions; boil all together till strong enough, have ready some barley boiled very white, and strain some of it through a culender; have some bread ready toasted in a dish ; with a fowl in the middle. Some green herbs, minced chervil, spinach, and sorrel; pour some of the broth to your bread, herbs, and chick ; add barley well strained, stew all together a little while in the dish, and serve it up. Proziyn Pottage. Cut some gravy beef into thin collops, and beat them well with a rolling pin; put your stew-pan over the fire, with a piece of butter, »and some thin slices of bacon. When browned, put in your beef, let that likewise stew till very brown; put in a little Hour, and fillup the stew-pan with some best stock; add two onions, a bunch of sweet herbs, some cloves, mace, and pepper; let all stew together an hour covered close : lay some toasted bread in your dish, and strain some of the broth to it; put a fowl in the middle, with a little boiled spinach minced round it. jdlmond Soup. Take a quart of almonds, beat them in a ^^larble mortar, with the yolks of six hard eggs, till they become a fine paste. Mix with them, by degrees, two quarts of new milk, a quart ' of cream, and a quarter of a pound of double refined sugar; beat the whole very fine, and stir it well together. When properly mixed, set it over a slow fire, and stir it quickly till you find it of a good thickness: then take it off, pour it into your dish, and it is ready for serving. J White Soup. Take a knuckle of veal, a large fowl, and a shank of ham ; pul them into a saucepan with six quarts of water: add halt p 2 a pound 116 NEW LONDON FAMILY COOK. a pound of rice, two anchovies, some peppercorns, a bun¬ dle of sweet herbs, two onions, and a head of celery. Stew them all together, till the soup is as strong as you would have it, and strain it through a hair sieve into an earthen pan. Let it stand all night, and the next day skim it carefully, and pour it into a stew-pan. Put in half a pound of sweet al¬ monds beat fine, boil it for about a quarter of an hour, and strain it through a fine sieve. Adda liaison. (See page 114 .; Macaroni Soup. Boil about a pound of Naples maccaroni in some good stock until quite tender; take about one half out of the stew-pan, and put it into a smaller one: put more stock to the other, and boil it for an hour longer, then rub it through a lamis cloth ; when it gets thick, put some boiled cream to it, and rub the macaroni quite clean through; then put the iicjuid to the macaroni that is in tlie small pan, and put half a pound of grated Parmasan cheese to the soup ; make it hot, but do not let if boil; send it to table in a tureen, with a toasted Prench roll. Flemish Soup. Wash, slice, and peel twelve potatoes, and half a dozen onions; cut six or eight eggs of celery into small pieces. Put them in a/Stew*pan with a quarter of a pound of butter and about a pint of water; let it simmer for an hour. Fill the stew-pan up wdth veal stock, and, having boiled it till the potatoes are dissolved, rub it through a sieve, put in a pint of cream, and keep it hot in a small soup-pan till served up. Soup- a-la- Sap. Boil half a pound of grated potatoes, a pound of beef sliced thin, a pint of grey peas, an onion, and a quarter of a pound of rice, in six pints of water. When done, strain it through a culender; the!) pulp the peas to it, and turn it into a sauceptin again, with two heads of celeiy sliced. Stew it tender, add pepper and salt to taste, and when you serve, add fried bread. Soup au Bourgeois. Take ten heads of endive, and four bunches of celeij; cut them in small pieces, wash and drain tl)em dry, put them into a large pan, and pour over them a gallon of boiling rvater. Then set on, in a large saucepan, three quarts of beef SOUPS AND BROTHS. 1]7 beef stock : strain off the herbs ; and, when the gravy boils, put them into it, and add the crust of a couple of French rolls. When the endive and celery are boiled tender, the soup may he served up. If the soup be preferred white, veal stock must be used instead of beef. Cray Fish Soup. Boil till of a middling thickness three quarts of veal stock, the crumb of Four French rolls, the meat of a hen lobster, and half a hundred crayfish pounded, with some live lobster spawn; skim, and rub it through a tamis cloth; season it with salt and Cayenne pepper. Cut the crust of French bread into small round pieces when served up. Another Way. Boil a hundred fresh cray-fish, and a fine hen lobster, and pick tire meat clean out of each. Pound the shells of both ' in a mortar very fine, and boil them in four quarts of water, * with four pounds of mutton, a pint of peas, grecii or dry, nicely pickled and washed, a turnip, a carrot, an onion stuck with cloves, mace, an anchovy, a little thyme, pe[)per, and salt. Stew them gently till all the goodness is out of tire mlitton and shells; strain it through a sieve, and-put in yon'r fish, but cut it into very small pieces, with the red coral of the lobster, if it has any. Boil it all together for half an hour, and just before you serve it up, add a piece of butter, and a tea-spoonful of tlour; stir it round w hen you put it in, and let it simmer very gently about ten minutes. Fry a French roll brown, lay it in the middle of the dish, pour the soup on it, and serve it up. Oyster Soirp. Take two quarts of fish stock, (Seepage \0'\.) Beat the yolks of ten hard eggs, with the hard part of a pint of oysters, in a mortar, and add them to the stock. Simmer it all for half an hour; then strain it off, and put it and the oysters, (nicely washed and bcarrled) into the pan. Simmer it live minutes: have ready the yolks of six raw eggs well beaten, and add them to the soiq). Stir it on the fire till it is thick and smooth, but do not let it boil. Serve all together. Lobster Soup. Take two small cod, wash, tind cut them into small pieces, put the fish into a stew-pan with some onions, celery, tur¬ nips, carrots, paisnips, a bunch of sweet herbs, two ancho¬ vies. 118 NEW LONDON FAMILY COOK, vies,and two quarts of water. Stew it slowly tw'o hours; then strain^ and put to the soup the flesh of three lobsters cut small, and thicken with a bit of butter rolled in flour. Take some pieces of the flsh, some crumbs of bread, sweet herbs, a piece of butter, four yolks of eggs, and one anchovy, and form them into balls, to be put into the soup. Add the crust of a French roll. Season to the taste, and simmer for the space of fifteen minutes, when it will be ready to serve. Scale Soup. Take two pounds of soate or tliornback, skin it, and boil it in six cpjaits of water; when it is Imiled enough, take it up, pick oil' the meat, and lay it aside ; put in the bones again, and about two pounds of any fresh fish, a, small piece of lemon-peel, a bundle of sweet herbs, whole pepper, two or three blades of mace, a small stick of horse-radish, a piece of crust, and a little parsley ; cover it close, and let it boil till reduced to two quarts; then strain it oft, and add an ounce of vermicelli, set it on the fire, and let it boil gently. While boiling, take a Frencb roll, cut a small hole in the top, and take away the crumb ; fry the crust brown in but¬ ter, tlien take the fish you laid aside, cut it into small pieces, and put it into the pan with a little of the soup ; add a small piece of butter rubbed in flour, a little pepper and salt; shake all together in your saticepan over the fire, till thick enough ; fill your roll with it, pour your soup into a dish, and let the roll swim in the middle. Serve it up hot. nice Soup. Put a pound of rice and a little cinnamon into two quarts of water. Cover close, and let it simmer till the rice is quite tender. Take out the cinnamon, sweeten it to your taste, grate in half a nutmeg, and let it stand till it is cold. (Then add a liaison; see page 1 J4.J Another Way. Wash a handfid of rice in warm water, put it into a stew- pan, w'iih as much stock as it is w anted to make, and let it simmer slowdy for two hours. Season it to your taste, and serve it up. Rice Soup with a Chick in the Middle. Planch about half a pound of rice, put it into a stew-pan ■with one or two chicken, and a quart of best stock; set the Slew-pan on a stove to boil slowly, until the chicken are very I tender, SOUPS AND BROTHS. 119 tender, and the rice the same ; add as much stock as will fill the tureen : skim the fat very clean from the soup. Carrot Soup. Put six large onions into a stew-pan, with a quarter of a pound of butter, and four heads of celery ; grate the red part of six large carrots, and put them into (lie stew-pan with the celery, and a pint of stock; place the pan over a slow' fire to simmer for an hour; then add two quarts of stock, and the crumb of two French rolls ; let it boil ibr a quarter of an hour ; then rub all through a tamis, and put the soup into a small soup-pot to keep hot, but do not let it I boil. f Turnip Soup. ' Put about a quarter of a pound of butter, and half a pint j of stock into a stew-pan, and eight or ten turnips, and six I onions, sliced very thin : set it over a fire to do gently for f an hour,* then put two quarts of good stock, and let it boti ) gently for anotlier hour; rub it throiiG:h a tamis cloth; re- { turn, it into the the stew-pan to keep hot, but do not let it I boil after it is rubbed through. I Onion Soup. i, Put half a pound of butter in a stew-pan on the fire, let I it boil till it has done making a noise: then have ready ten I or twelve large onions peeled and cut small, throw them into ; the butter, and fry them a quarter of an hour; then shake ’ in a little flour, and stir them round ; shake your pan, and i let them remain on a few minutes longer ; pour in a quart or i three pints of boiling water, stir them round; throw in a ‘ pieee of upper stale crust cut small; season with salt; let it < boil ten minutes, and stir it often ; then take it olf the fire, I beat the yolks of two eggs very fine, with half a spoonful of ; vinegar; mix some of the soup with tliem, then stir and mix well into your soup, pour it into your dish, and serve it as hot as possible. Onion Soup, the Spanish xvay. , Slice and peel two large Spanish onions; let them boil 1 very gently, in half a pint oi’sweet oil, till tlie onions are : soft ; then pour on them three pints of boiling water ; sea- ! son with beaten pepper, salt, a little beaten cloves and mace, > two spoonfuls of vinegar, some parsley washed and chopped j fine ; Jet it boil fast for a quarter of an hour ; place fried sip- I pets in the bottom of the dish, covering each with a poached 120 NEW LONDON FAMILY COOK. egg; beat up the yolks of two eggs and throw over them; pour in your soup, and serve it hot. Ed Soup. Take eels according to the quantity of soup you wisli to make; to every pound of eels put u quart of water, then add a crust of bread, two or three blades of mace, some wliole pepper, an onion,and a bundle of sw'eet herbs; cover them close, and let them boil till half the li(|uor is w^asted ; then strain it, and toast some bread, cut it small, lay it into the dish and pour in your soup ; set the dish over a stove for a minute, and send it to table hot. Slioiild your soup not be rich enough, you must let it boil till the liquor is more reduced. Add a piece of carrot to brown it. Soup Maigre, Take some middling sized onions, a handful of lettuce cut small, two heads of celery, and one turnip. Slice these in¬ gredients very thin, and tiy them in half a }>ound of butter,^ till they are brown. Put into your pan four quarts of boiling water, add four anchovies, four blades of mace, a teaspoon- fui of beaten pepper, some salt, three blades of mace, and two French rolls. Boil all together till the bread is reduced to a pulp. Then strain through a hair sieve, and set it again upon the fire. Skim it well, and thicken with tlie yolks of three eggs. When sent up, add fried bread cut small, ora French roll. Another xvay, Put half a pound of butler into a stewpan, shake it round, and throw in it six sliced onions. Shake the pan well for two or three minutes ; add five heads of celery, two handfuls of spinach, a little chervil, some pot mar joram, two cabbage lettuces cut small, and some parsley ; shake the pun well for ten minutes ; then put in two quarts of water, and some crusts of bread ; let it boil for an hour gently. Add (,'avenne pep¬ per, and salt, to tjiste. ]\IHk Soup. Put two sticks of cinnamon, two bay-leaves, a small quan¬ tity of basket salt, and a little sugar, into two rjuarts ol' new milk. While these are heating, Idanch half a pound of sweet almonds, and beat them to a paste in a marble mcjrtar. Mix some jnilk with them, a little at, a time, and while they are heating, grate some lemmon peel with the :'iIaionds, and add a little of the juice ; after wdiich strain it ihruiujlia coarse SOUPS AND BROTHS. 121 sieve ; mix all together, and boil it up. Cut some slices of French bread, dry them before the fire, soak them a little in the milk, lay them in the tureen, pour in the soup, and serve it up hot. I Milk Soup, the Dutch way. Take a quart of milk, boil it with cinnamon and moist sugar ; put some sippets in a dish, pour the milk over them, and set the whole over a charcoal fire to simmer till the bread is soft; take the yolks of two eggs, beat them up, and mix them with a little of the milk, and throw it in ; mix it altogether, and serve it up. Spinach Soup. Take two handfuls of spinach, a turnip, two onions, a head of celery, two carrots, and a little thyme and parsley. Put them into a stewpan, with a bit of butter the size of a walnut, and a pint of stock ; stew till the vegetables are quite tender; work them through a coarse cloth, or sieve, with a spoon; then to the pulp of the vegetables, and liquor, put a quart of fresh water, pepper, and salt, and boil all together. Have ready some suet-dumplings, the size of a walnut; and before you put the soup into the tureen, put them into it. The suet must be qinite fresh. Egg Soup. Break the yolks of two eggs into a dish with a piece of butter as big as an egg; take a tea-kettle of boiling water in one hand, and a spoon in the other, pour in about a quart by degrees, stir it all the time till the eggs are well mixed and the butter melted ; then pour it into a saucepan, and continue stirring it till it begins to simmer; take it off the fire and pour it between two vessels, out of one into another, till it is quite smooth, and has a great froth ; set it on the fire again, and keep stirring it till it is quite hot; then put it into the soup-dish, and send it to table hot. Soup a la Jardiniei'C. Take some carrots, and turnips, cut them in pieces of about an inch long, and only the thickness of a straw, with a little young parsley root. Boil them gently, in some good stock, till quite tender, with a leek, and two heads of celery, tied together, which must be taken out on serving up the soup. Boil tender, but whole, a dozen onions; season with salt and pepper, and serve up. NO. 4. Q MuscU 122 NEW LONDON FAMILY COOK, Muscle Soup. Cl^anybur muscles well^ let them b©il till they open, then take them otF, and put them into another stewpan, with a bit of butter rolled in flour, some parsley and sweet herbs, with some good stock, and let them simmer till reduced to one half, add a Liaison, {nee page 14.) and serve it up hot. Green Pease Soup. Pare and slice five or six cucumbers, add to these as many coss lettuces, a sprig or two of mint, two or three onions, some pepper and salt, a pint and a half of young peas, and a little parsley. Put altogether with half a pound of fresh butter, into a saucepan, stew them gently in their own liquor, half an hour ; then pour two quarts of boiling water on them and stew them two hours ; thicken with a bit of butter rolled in flour, and it is ready to serve up. Another way. Boil peas, turnips, carrots, celery, onions, anchovies, leeks, and all sorts of sweet herbs, in the requisite quantity of water. When sufficiently tender, strain them, first through a cullender, then through a sieve. Take a quarter of a pound of butter rolled in flour ; and add it, when browned, to the soup, with two or three spoonfuls of catchup. Add some cut turnips, carrots, leeks, and lettuce, after being se¬ parately boiled. Season with pepper, and salt. If wanted to be green, bruise some spinage, and add the juice to the soup when about to be removed from the fire, and, if so, the l^iutter must not be browned. JVhite Peas Soup. Take a pint of white peas, either split or whole, but whole in preference, and after having steeped them in cold water one hour, put them into a pot with about a quart of water, and let them boil till they become sufficiently tender to be pulped through a sieve. Then put them into a stewpan, with some good stock, together wiih white pepper, and salt. Boil for half an hour, and serve up with fried bread, .and a little dried mint. Another way.^ Put a pint of split peas, into three quarts of w'ater, and boil them gently till })erfectly dissolved; then pulp them through a sieve, and return them into the water, with some GIIAVIES AND SAUCES. 123 some carrots, turnips, celery, leeks, thyme, sweet marjoram, onions, three anchovies, a few pepper-corns, and a lump of butter rolled in Hour. When sufficiently stewed, strain, and put to the soup some browning. Add catchup and salt, send up with fried bread cut into small squares, and a little dried mint. Spamsh Peas Soup. Take one pound of Spanish peas, and lay them in water all night; take a gallon of water, a quart of fine sweet oil, and a head of garlic; cover the pan close, and let it boil till the peas are soft; season with pepper and salt; then beat the yolk erf an egg, add vinegar to your palate ; poach some eggs, lay on the dish on sippets, and pour the soup on them; serve it up hot. Peas Porridge. Put a quart of green peas, a bundle of dried mint, and a little salt, into a quart of water; let them boil till the peas are quite tender; then put in some beaten pepper, a piece of butter as big as a walnut, rolled in flour, stir it all together*, and let it boil a few minutes ; add two quarts of milk, let it boil a quarter of an hour longer, take ouu the mintj and serve it up. GUAVIES AND SAUCES. SIMPLE as the process may be thought, there are so few people who know^ how to perform it well, that we shall ofler no apology for commencing this division with ineiruction^ for preparing Melted Butter. Take a quarter of a pound of butter, with two tca-sponfuls of cream. Shake the saucepan over a clear fire till the but¬ ter is completely melted. Shake it only one way, and be careful not to put the saucepan upon the fire. Another way. Mi.^ on a clean trencher, a little flour with a large piece of Q 2 butter. 124 NEW LONI^ON FAMILY COOK. % b'utter, in the nroportion of a tea-spoonful to a quarter of a pound ; put it into a saucepan, and pour on it two spoonfuls of hot w’ater. Set it on the fire and let it boil quickly. You must stir it one way, and serve up as soon as it is ready. Gy'avy Stock {See page, 104-J Family CuUis. Take a piece of butter rolled in flour, stir it in your stew- pan till the flour is of a fine yellow colour ; then put in some common stock, a little gravy, a glass of white wine, a bundle of parsley, thyme, laurel and sweet basil, two cloves, some nutmeg or mace, a few mushrooms, pepper and salt. Let it stew an hour over a slow fire, then skim all the fat clean off, and strain it through a lawn sieve. Cullis for Ragouts, (^’c. Cut two pounds of veal, and a few slices of lean ham ; put them into a stewpan, with some cloves, a little nutmeg, and a blade of mace,' some parsley roots, two carrots cut in pieces, a few shallots, and a couple of bay^ leaves. Set them over a slow fire, cover close, and let them do gently for half an hour, taking care they do not burn : then ])ut in some beef stock, let it stew till it is as rich as required, and strain it for use. Fish Cullis. Broil a jack or pike, then take off the skin, and separate the flesh from the bones. Boil six eggs hard, take out the yolks; blanch a few almonds, beat them to a paste in a mor¬ tar, and then add the jolks of the eggs ; mix these well with butter, put in your fish, and pound all together. Take half a dozen onions, and cut them into slices, two parsni[)s, and three carrots. Set on a stewpan, with a piece of butter to brown, and when it boils put in the roots ; turn them till brown, and pour in a little stock to moisten them. When boiled a few minutes, strain it into another saucepan ; put in a leek, some parsley, sweet basil, half a dozen cloves, some mushrooms atid truffles, and a few crumbs of bread. When it has stewed gently a quarter of an hour, put in the fish, &-C. from the mortar. Let the whole stew some time longer, but without boiling. When sufficiently done strain it through a hair sieve. This is good sauce to thicken most made dishes. CtiUh GRAVIES AND SAUCES. 125 CuUis of Crayfish. Talie some middling sized crayfish, set them over the fire, season with s.alt, pepper, and onion, cut in slices; when done, take them out, pick them, and keep out the tails after they are scalded ; pound the rest together in a mortar very fine. Take a bit of veal, with a small bit of ham, an onion cut into four, and put it in to simmer gently: if it sticks but a very little to the pan, flour it a little. Moisten it with stock, put in some cloves, and sweet basil in branches, some mushrooms with sliced lemon pared. When done, skim the fat w'ell off, then take out vour meat with a skimmer, and continue to thicken a little with essence of ham ; then put in your crayfish, and strain it off. CuUis of Roots. Cut carrots, parsnips, parsley roots, and onions in slices ; set them in a stew'pan over the fire, and continue shaking them. Pound them in a mortar tvith two dozen of blanched almonds, and the crumbs of two French rolls, soaked in good fish stock, and then boil them altogether. Season with pep¬ per and salt, strain it olf, and use it for herb or fish soups. Glaze for Lar dings, The stock that is intended for this use, must be as clear as possible, and of a pale colour; (if the stock is not clear, it must be made so with eggs, and run through a jelly bag) boil it over the fire, until it hangs to the spoon ; when done pnt it into a glaze kettle. This kettle is made similar to a milk kettle, and of the best double block tin. When the glaze is wanted for use, put the kettle into a stewpan of water by the side of a stove. White Braise. Take the udder of a leg of veal, put it into a stewpan, with some cold water, and let it come to a boil; then put it into cold water for a few minutes, after which cut it in small pieces, and put them into a stewpan, with a bit of butter, seme onions, a bundle of thyme and parsley, a little mace, a lemon pared and sliced, and a spoonful of water; put it over a slow stove, and stir it for a few minutes; then add white stock, according to the quantity you want to braise. It is generally used for tenderones of lamb, chicken, or arty thing you wish to look white. 126' NEW LOxVDON FAMILY COOK. Bronvn Braise. Take some beef'suet^ with any trimmings yon may have; put them into a stew pan, with some onions, thyme, parsley, basil, marjoram, mace, and a sliced carrot; put it over the lire: add a bit of butter, a little stock,.a few bay leaves, and six heads of celery, in the stewpan ; let it draw down for half an hour; tlien fill it up ^t^ith second stock, and add a littlq white wine to it. Dry Braise. Put the trimmings of beef, mutton, or veal, with a few onions, a bunch of sweet herbs, a little mace, and a few bay leaves into a stewpan; put as much second stock as will come about three parts up to the meat; cover it with bacon, or the. fat of ham, then lay on that which you intend to be braised; it is the best method lor doing all larded things; they take rather longer in doing, but eat much better, and the bacon looks belter by the liquid being kept from it. Bechemel, or Beshemell. This is a stiff white sauce, somewhat in tlie nature of cream, but considerably thicker, and even approaching to a batter. Take common veal stock, boil, scum, and thicken it with flour and water, or a piece of butler rolled in flour; add some ' more veal stock, and when sufficiently boiled, strain it off; put cream enough to make it entirely w'hite, and of the con¬ sistency of a light batter; then just simmer it together, but do not suffer it to boil above a minute or two, which would injure the colour. . Beef Graxy. Cut a piece of the chuck, or neck, into small pieces; strew some flour over it, put it into the sauCepan, with as much water as wiil cover it, an onion, a little allspice, pepper, and salt. Cover it close, and when it boils skim it, then throw iu a crust of bread, and some raspings, and stew' it till the gravy is rich and.g;.ood; strain it olf, atiu pour it into the sauce¬ boat. A vejy rich Graxiy. Take some strong' beef and veal stock; into which put a slice or two of carrot, an onion, some mace, cloves, pepper, and sweet herbs. Slew it some time; add a piece of butter, rolled in flour; set it over a slow fire for six or seven minutes, shaking the saucepan often; then season it with salt, and strain, GRAVIES AND SAUCES. strain it off. This gravy is rich enough to answer every purpose. Gravy for a fold without Meat, Take the neck, liver, and gizzard, boil them in half a pint of water, with a little piece of bread toasted brown, pepper and salt, and a bit of thyme; let them boil till reduced to a quarter of a pint; add half a glass of reVl wine, boil and strpiri it, then bruise the liver well and strain it again, and thicken with a little piece of butter rolled in flour. An ox kidney, or milt, makes good gravy, cut to pieces, and prepared as other meat; as will the siiaidi-end of mutton that has been dressed. Strong Fish Gravy. Take two or three eels, or such f.sh as you may happen to have; skin and wash them from' grit, cut them into little pieces, put them into a saucepan, cover (hem with water, put in a crust of bread toasted brown, a blade or two of mace, some whole pepper, a bunch of iAveet herbs, and a bit of lemon-peel. Let it boil till it is rich and good, then have ready a piece of butter, according to your gravy. Put it into ihe saucepan, shake in a little flour, and toss it about till it is brown, and then strain in the gravy to it. Let it boil a fevv minutes. Brown Gravy for Lent. ' ^Melt butter, the size of an egg, in a saucepan ; shake in a : little flour, and brown it by degrees; stir in half a pint oi wa- .ter, and half a pint of ale or smalb beer which is not bitter; 'an onion, a piece of chopped lemon-peel, three cloves, a 'blade of mace, some whole pepper, a spoonful of mushroom pickle, a spoonful of ketchup, and an anchovy, P*oil all toge¬ ther a quarter of an hour, and strain it. It is an excellent sauce for various dishes. Gravy to make Mutton eat like Venison. Pick a stale woodcock, (and after having taken out the bag from the entrails) cut it to pieces, and simmer it with as much unseasoned meat gravy as you will want. Strain it and Serve in the dish. Veal Gravy. 1 Make it as directed for Family Cullis {see yoge !24.J but leave out the spice, herbs, and flour. To 128 NEW LONDON FAMILY COOK. To draxv Gravy. Put a little bacon into a stewpan; and, over it, some slices of onion, with what meat the gravy is intended to be drawn from. Stew the whole over a slow fire, till it sticks to the bottom of the stewpan, but without burning: then add a little stock, and, after it has boiled half an hour, strain it off. Poivrade Sauce for Partridges. Rub the bottom of a small stewpan with clove of garlic ; put a small piece of butter, a few slices of onion, some stock and vinegar, and about twelve grains of whole pepper; let it boil down; add a little flour to thicken it, and a little cullis, strain it through a tamis cloth; squeeze in a lemon. Sauce for Pig. Chop the brains a little, put in a tea-spoonful of white gravy that runs from the pig, and a small piece of anchovy. Mix them with about half a pound of butter, and as much flour as will thicken the gravy; a slice of lemon, a spoonful of white wine, some caper liquor, and a little salt. Shake it over the fire, and pour it into the dish. Or boil a few currants, and send them up, with a glass of currant jell}^ in the middle. Or cut off the outside of a small loaf, cut the rest into thin slices, and put it into a saucepan of cold water, with an onion, some pepper-corns, and a little salt. Boil it till fine, beat it well, and put in a quarter of a pound of butter, and two spoonfuls of thick cream. Sauce for Venison, or Hare. Currant jelly warmed. Or a pint of red wdne, with a quarter of a pound of sugar, simmered over a clear fire for five or six minutes. Or a pint of vinegar, with a quarter of a pound of sugar, simmered till a syrup. Or boil an ounce of dried currants in half a pint of water, a few minutes; then add a small cupful of crumbs of bread, six cloves, a glass of port wine, and a bit of butter. Stir it till the whole is smooth. Sauce for a Green Goose. Take some melted butter, and put into it a spoonful of sor¬ rel juice, and a few coddled gooseberries.. Gooseberry GRAVIES AND SAUCES. 129 Gooseberry Sauce. The same as the preceding, only add a little ginger. Marinade. Boil some gravy, vinegar, whole black pepper, a few bay i leaves, onions sliced, a clove of garlic, and a little thyme all together, and strain it off. Sauce for a Turkey. Open a pint of oysters into a basin, wash them from their liquor, and put them into another basin. Pour the liquor, as ; soon as settled, into a saucepan, and put to it a little white gravy, and a tea-spoonful of lemon-pickle. Thicken wuth Hour, and butter, and boil it three or four minutes. Put in a spoonful of thick cream, and then the oysters. Shake them ? over the fire till quite hot, but do not let them boil. Another xvay. j Take off the crust of a roll, or small loaf, and cut the rest j in thin slices. Put it in cold water, with a little salt, an onion, and a few pepper-corns. Boil it till quite soft, and : then beat it well. Put in a quarter of a pound of butter, and ■ two spoonfuls of cream. Ham Sauce. ! Take some thin slices of the lean part of a dressed ham, and beat it to a mash. Put it into a saucepan, with a tea- ■ cup full of gravy stock, set it over a slow fire, and stir it to i pjrevent its sticking at the bottom. When it has been on some time, put in a bunch of sweet herbs, half a pint of beef gravy, and some pepper. Cover it, let it stew over a gentle lire, and when done, strain it off. Essence of Ham. Cut three or four pounds of lean ham into pieces of about an inch thick ; lay them in a stewpan, with slices of carrots, parsnips, and three or four onions cut thin. Let them stew' 1 till they stick to the pan, but do not let it burn. I’hen pour i on some strong veal gravy by degrees, some fresh mushrooms, or some mushroom powder, truffles and morels, cloves, basil, parsley, a crust of bread, and a leek. Cover it close, and when it has simmered till it is of a good thickness and flavor, 1 strain it off. If you have the gravy from a dressed ham, you may use it with the before-mentioned ingredients, instead of i ISO. 5. R the I J30 NEW LONDON FAMILY COOK. the ham_, which will make it equally good, but not quite so high flavored. Lamb Sauce. Take a bit of butter, and mix it with shred parsley, shalots, and a little crumb of bread grated very fine. Put the whole into a stewpan with a glass of good stock, and the same ' quantity of white wine; let it boil some little time. Season it with pepper and salt; and when you use it squeeze a lemon , into it. Sauce for all kinds of Roast Meat. Take an anchovy, wash it clean, and put to it a glass of > red wine, some gravy stock, a shalot cut small, and a little juice of lemon. Stew all together, strain, and mix it with the gravy that runs from the meat. Sauce for Wild Fowls. Simmer a tea-cupful of port wine, the same quantity of good gravy, a little shalot, pepper, salt, nutmeg, and mace, for ten minutes; put in a bit of butter and flour, give it all one boil, and pour it through the birds. Another for the same, or for Ducks. Serve a rich gravy in the dish, (see 'page 126.) cut the breast into slices, but do not take them oft'; cut a lemon and put pepper and salt on it; then squeeze it on the breast, and pour a spoonful of gravy over before it is served. Rohart Sauce for Steaks, ^'C. Take a bay leaf, an onion sliced, a blade of mace, a little mustard, and a gill of rhenish wine ; put them into some cul- iis, boil it a quarter of an hour, strain it, and reduce it nearly' to a glaze. Celeri) Sauce. Boil celery heads three inches long, in a little stock, till nearly done and the liquor almost wasted away, then add some bechemel, fsee page 126.) and, if approved, five minutes before the sauce is put over the meat Or poultry, add a liaison, (see page 114.) Fennel Sauce for Mackarel. Wash and boil green fennel, mint, and parsley, a little of each, till tender; drain and press them, chop them fine and add melted butter; serve up immediately. If the herbs mix- long with the butter they will be discoloured. Onion GEAVIES AND SAUCES. 131 Onion Sauce, Boil some large onions in plenty of water, till they are very tender; put them into a cullender, and when drained, pass them through it with a spoon ; then put them into a clean saucepan, with a piece of butter, a little salt, and a gill of cream. Stir them over the fire till they are of a good thickness. Spanish Onion Sauce. Braise six Spanish onions wdth beef, till three-parts done ; then peel them, and add some good cullis; season with Cay¬ enne pepper, salt, lemon-juice, and a little sifted lump sugar, and stew them till tender. Parsley and Butter. Wash some parsley quite clean, tie it up in a bunch, boil it till it is quite soft, shred it fine, and mix it with melted butter. Parsley and Butter, when there is no Parsley. Take a little parsley seed, tie it up in a clean rag, and boil it for ten minutes, take out the seeds, and let the water cool a little. Take as much of the liquor as you want, put it to your butter. Shred a little boiled spinach, and put into it for the colour. Mushroom Sauce for Fowls, S^c. Put half a pint, or a pint of fresh mushrooms, w'ell cleaned and washed, into a stewpan, with a little butter, a blade of mace and a little salt; stew it gently for half an hour. Add a liaison, (seepage l]4.j Squeeze in half a lemon. Another way, for Boiled Fowls. Take half a pint of cream, and a quarter of a pound of butter; stir them together one way till it is thick ; then add a spoonful of mushroom pickle, pickled mushrooms, or fresh ones if you have them. Shalot Sauce. Peel, and cut small, five or six shallots ; put them into a saucepan, with two spoonfuls of white wine, two of water, and two of vinegar; give them a boil up, and pour them into a dish, with a little pepper and salt. R 2 Lemon 132 NEW LONDON FAMILY COOK. Lemon Sauce for Bojled Foxds. Pare off the rind of a lemon, slice it small, and take out all the kernels ; bruise the liver of the fowl, with two or three spoonfuls of good gravy stock, then melt some butter, mix altogether, give them a boil, and add a little of the lemon peek Mint Sauce. ,Chop mint very small, and put to it vinegar and sugar. Turnip Sauce. Pare and wash four turnips ; put them into a saucepan, and let them simmer till the liquor is nearly wasted ; then rub them through a tamis sieve. Add a small quantity of becbe- mel, (see page 1£6.) Cut more turnips in slices, as for a har- ricot. Simmer in the same manner and add more bechemel. Sorrel Sauce. Wash, squeeze, and chop fine, plenty of sorrel, and put it into a stewpan with a bit of fresh butter ; stew it till the liquor is nearly wasted, and add a little strong cullis. The sauce must be of a good thickness. Sallad Sauce. Take the hard yolks of two eggs, a desert spoonful of grated Parmesan cheese, a little mustard, a desert spoonful of tarragon vinegar, and a spoonful of ketchup. When well incorporated, add four spoonfuls of sallad oil, and one of elder vinegar. Beat it so as to incorporate the oil with the other ingredients. Russian Sauce. Grate four spoonfuls of horse-radish; to which add two tea-spoonfuls of made mustard, a little salt, a tea-spoonful of sugar, and as much vinegar as will just cover the ingredients. Aspect, or Aspic SaucC’ Infuse chervil, tarragon, burnet, garden cress, and mint, into a little cullis for half an hour; then strain it, and add a spoonful of garlic-vinegar, with a little pepper and salt. To crisp parsley. Pick and wash your parsley quite clean, put it into a Dutch oven, or on a sheet of paper. Set it at a moderate distance tVom the fire, and keep turning it till crisp. Lay little bits of butter GRAVIES AND SAUCES, 133 butter on it, but not to make it greasy. This is better than frying. Caper Sauce. Put a few capers into a little cullis, a few drops of ancbo\y essence, squeeze a lemon, and put a little dust of sugar; if for meagre, make the sauce from fish stock. Carrot Sauce. Cut the red part of a small carrot into small dice, boil them in a little best stock, until they come to a glaze, then add cullis according to the quantity required. ' Italian Sauce, Brozvn. Chop a few mushrooms, shalots, and truffles; put them into astewpan with some stock, and a glass of white wine; boil it a few.minutes, and add a spoonful of'cullis; squeeze in either a Seville orange or a lemon, and a small bit of sugar.^ ’ Italian Sauce, JFliite. Put some ehopped 'truffles and shalots into a stewpan with a slice of ham; mince it very small, and put a little stock. Simmer it a quarter of an hour; add bechamel (see page 126.) according to the quantity required. Let it boil a minute; if it loses its colour, put a spoonful of cream to it, and strain it through a tamis cloth ; season w ith salt, a few drops of garlic*- vinegar, a squeeze of lemon, and a bit of sugar. Chert'il Sauce. Pick a large handful of chervil leaf by leaf; put it into a small stewpan, wdth a little best-stock ; simmer it until the pan becomes dry; then add as much cullis as is requisite; squeeze a lemon, and put a little sugar to make it palatable, and a little white wine. Flemish Sauce. Boil a sprig of thyme, two shalots, and a bit of lemon- peel, for a few minutes in some best stock; strain it clt, and add some cullis, season with pepper and salt, a squeeze of lemon, and a bit of sugar. Tom at a Sauce. Take ripe tomatas, and bake them in an oven, till they are soft; then scoop them out with a tea-spoon, and rub the pulp through a sieve. To the pulp, put as much Chili vinegar as will bring it to a proper thickness; put salt to the taste. Add 2 ’ to 134 Nj:W LONDON FAMILY COOK. to each quart, half an ounce of garlic, and one ounce of sbalot, both sliced thin. Boil them for an liour, and take care to skim them. Strain and take out the garlic and sha- lot. After standing till cold, put the sauce into stone bottles, and let it stand a few days before you cork it up. If, when the bottles are opened, the sauce should appear to be in a lermenting state, put more salt, and boil it over again. If well prepared, this sauce should be of the thickness of rich cream, when poured out. Sterved Olive Sauce. Take some of the greenest French olives, stone them care¬ fully, and stew them in as much veal stock, as is requisite; add some lemon juice, and season with Cayenne pepper and salt. Apple Sauce. Pare, core, and slice your apples, put them in a sauce-pan over a very slow, fire, with as much water as will keep them from burning; put in a bit of letnon peel, keep them close covered, till they are all of a pulp, put in a lump of butter, and sugar to your taste. Carrier Sauce. Chop six shalots, and fine them with a gill of best white wine vinegar, some pepper and salt. Ravi gate Sauce. Put into a saucepan a small clove of garlic, a little cheiwil, burnet, a few leaves of tarragon, a little chopped shalot, chopped mushrooms, truffles, parsley, and thyme; let them simmer a tew minutes in some good stock, add as much cul- .lis as is requisite for the quantity of sauce wanting; let it boil about a quarter of an hour, then lub it through a tamis cloth, squeeze a lemon, add pepper and salt. Cucumber Sauce. Peel the cucumbers, and cut them into quarters, take out all the seed, cut each quarter into three pieces, pare them round, peel a,s many small onions as pieces of cucumber; let them he for two hours in some vinegar and water, pepper and salt them ; pour off the vinegar and water, and put as much stock as will just cover them ; boil them down to a glaze; add as much cullis as you think proper ; let it boil for a few minutes, squeeze a lemon, and put a little sugar. Alamande GRAVIES AND SAUCES. 135 Alamande Sauce. Put a few trimmings of ham, with a few of poultry either dressed or undressed ; three or four shalots, a small clove of garlic, a bay leaf, two tarragon leaves, and a few spoonfuls of stock; let them simmer for half an hour; strain it off, and add cullis; squeeze in a lemon; season with pepper and salt, and a little Cayenne pepper. Royal Sauce, cither JVhite or Brozvn. Cut a chick to pieces, with about half a pound of lean ham, six or eight shalots, a bundle of thyme and parsley, and a few blades of mace; put all into a stewpan, with a little stock to draw it down; when down, add cullis to it, and strain it through a tamis cloth, season it with lemon, &c. if for white, use bechemel instead of cullis. Pontiff Sauce. Put two or three slices of lean veal, and the same of ham, into a stewpan, with some sliced onions, carrots, parsley, and a head of celery. ’When brown, add a little white wine, some good stock, a clove of garlic, four shalots, two cloves, a little coriander, and two slices of lemon peel. Boil it slowly till the juices are extracted from the meat, then skim it, and strain it through a sieve. Just before you use it, add some cullis, and chopped parsley. E^ pour some of the sauce over it, and the remainder into a sauce tureen. With turbot, some choose shrimp or lobster sauce, for which see page K>6. Turbot^ to fry. Your fish must be small; cut it across as if it were ribbed ; when dry, flour, and put it in a large frying pan, with boiling lard enough to cover it. Jflv it till brown, and then drain it. Clean the pan, and put into it white wine almost enough to cover it, anchovy, salt, nutmeg, and a little ginger. Put in the fish, and let it slew till half the liquor is wasted Take out your fish, and put into the pan, a piece of butter rolled in. flour, and some minccd lemon. Let them simmer till of a pro¬ per thickness ; rub a hot dish with a piece of shalot, lay the turbot in the dish, pour the hot sauce over, and serve it. Turbot, to bake. Butter the inside of the dish which is to contain it, and sprinkle it with a mixture of beaten pepper, grated nutmeg, chopped parsley, and a little salt; pour in a pint of white wine. Cut oft' the head and tail of the turbot, and lay it in the dish ; sprinkle it with the same sort of mixture with which you did your dish, and pour over it another pint of wine. Stick small bits of butter all over the fish; dredge a little flour, and ^trew crumbs of bread. When baked of a fine brown, lay it on your dish ; stir the sauce in the baking ; dish all together; put it into a saucepan, and shake in a little flour ; add a bit of butter, and two spoonfuls of soy or ketchup, when it boils; and when it again boils, pour it into a tureen. 144. NEW L0N!D0N family COOK. a tureen, and serve it up. The dish maybe garnished with scraped horse-radish, or slices of lemon. Soles, to hail. Skin and gut a pair of soles. \^^ash, and lay them in vine-r gar, salt, and water, for two hours ; dry them in a cloth, put them into a stewpan, with a pint of white wine, a bunch of sweet herbs, an onion stuck with six cloves, some whole pep¬ per, and a little sale. Cover them, and v/hen enough, take them up, and lav them in your dish, strain the liquor, and thickt;n it with butter and flour. Pour the sauce over, and garnish with horse radish and lemon. Another Waij^ Take three quarts of spring water, and a handful of salt; let it boil, then put in your soles, and boil them gently for ten mi¬ nutes. Serve with anchovy or shrimp sauce in tureens. {Seepage 136.) Soles, to stezv. Half fry them in butter, then take the fish out of the pan, and put into it a quart of water, two anchovies, and an onion sliced. When they have boiled slowdy for a quarter of an hour, put your fish in again, and let them stew gently about twenty minutes; then take out the fish, and thicken tiie liquor with butter and flour. Give the whole a gentle boil, then strain it over the fish, and serve up with oyster, cockle, or shrimp sauce. {Seepages ISQ —137.) Soles, to fricassee. WHien you have well cleaned a pair of soles, cut olF their heads, and dry the fish in a cloth. Cut the flesh carefully from the bones and fins on both sides; cut it first longways, and then across, in such divisions that each fish may make eight pieces. Put the heads and bones into a stewpan, with a pint of w’ater, some sweet herbs, an onion, some whole pepper, tw o or three blades of mace, a small piece of lemon peel, a little salt, and a crust of bread. Cover it close, and let it boil till half wasted : then strain it through a flee sieve, and put it into a stewpan w ith your fiyh. Add to it half a pint of white wine, a little chopped parsley, a few mushrooms cut small, a little grated nutmeg, and a piece of butter rolled in flour. Set altogether over a slow fire, and keep shaking the pan till the fish are enough ; then dish them up with the gravy and serve them to table. Garnish with lemon. Flounders^ TO DRESS FISH. 145 Flounders, Plaice, or Dabs, to boil. The method of dressing eitlier may be used with ail: cut off the fins, nick the brown side under the liead, and take out the guts; dry them with a cloth, and boil them in salt _and water. Serve them up with shrimp, cockle, or muscle sauce, (see pages 136, 137) and garnish with red cabbage. Flounders, Plaice, or Dabs, to stexv. The same as soles. Flounders, to fricassee. With a sharp knife raise the flesh on both sides, from head to tail; then take out the bone, and cut the flesh into pieces, in the same manner as directed for soles, only let pieces of each consist of six, instead of eight. Dry the fish, sprin¬ kle them with salt, dredge them with flour, and fry them in a pan of hot beef dripping, so that they may be crisp. When this is done, take them from the pan, drain the fat from them, and set them before the fire to keep warm. Clean the pan, and put into it some minced oysters, with their li¬ quor clean strained, some white wine, a little grated nutmegs and three anchovies. Stew these together a few minutes, and put it to the fish, with about a quarter of a pound of fresh butter. Shake them well together, and when quite hot, dish them with the sauce, and serve them to table. Garnish with yolks of eggs boiled hard and minced, and sliced lemon. Fricass6e salmon, or any other firm fish, in the same way. Skaite, or Thornhack, to boil. First cut it into long slips, crossways, about an inch broad, and put it into spring water and salt. Afterwards boil it, according to the general directions, for a quarter of an hour, and serve it with melted butter and anchovy sauce. page 136.) Skaite, to roast. Take the fins, after they have hung a day or two in the open ah ; and, while they are roasting, baste with butter. Serve with melted butter and anchov}'^ sauce. {Seepage 13b). Skaite, to broil. Take the fins, as above ; and, when sufficiently broiled, rub them over with cold butter, and serve immediately. Skaite, NO. 6. T 14S NEW LONDON FAMILY COOK, Skaite, to fry. It should be dipped in batter, or done with breadcrumbs ; if dipped in batter, it requires more lard or butter to fry it. Skaite, to fricassee. Pi'epare these for dressing the same as you do soles and flounders, after which put tliem into a stew-pan. To every pound of fish put a quarter of a pint of water, a little beaten mace, and a grated nutmeg; a small bunch of sweet herbs, and a little salt. Cover it close, and let it boil a quarter of an hour; then take out the sweet herbs, put in a quarter of a pint of cream, a piece of butter, rolled in flour, and a glass of white wine. Keep shaking the pan all the time one way, till the fricassee is thick and smooth : dish it, and garnish with lemon. Sturgeon, to boil. To two quarts of water, put a pint of vinegar, a stick of liorse-radish, two or three bits of lemon-peel, some pepper, a bay-leaf, and a little salt. Boil the fish in this liquor, and when the flesh appears ready to separate from the bones, take it up. Melt a pound of butter, put to it an anchovy, a blade or two of mace, bruise the body of a crab in the butter, a few' shrimps or cray fish, a little ketchup, and some lemon juice. When it boils, lay the fish in the dish, and serve it with the sauce poured into tureens. Garnish with fried oysters, scraped horse-radish, and slices of lemon. Sturgeon, to roast. Put it on a lark spit, and tie it on the roasting spit; baste it well with butter, make a good sauce of cullis, white wine, anchovies, a squeeze of Seville orange, and a little sugar. Sturgeon, to broil. Cut it like cutlets, and broil it over a clear stove. It will not take many minutes; season it with pepper and salt on both sides; put it round the dish, and put piquant sauce in the middle. {See page ] 31). For collops of sturgeon, do them the same as white col- lops, only put a little anchovy essence to the sauce. Sturgeon, to bake. Put in a marinade made of vinegar, white wine, six onions shreded, sweet herbs, and celery cut in pieces; pour the liquid part over it, and the other some under and some over; put it to the sturgeon over night; before it is put in the oven, cover TO DRESS FISH. 147 cover it well with bacon, put a pint of good stock, and set it in a slow oven ; the time it will take depends on the size of the piece. When done, take it out of what it was baked in, strain the liquor, and skim off the fat; then put about two ounces of butter into a stew-pan; let it melt; add as much flour as will dry it up; put the liquor that the sturgeon was done into a little cullis, boil it for a few minutes, strain it through a tamis sieve into another stew-pan, season it with Cayenne pepper, put a little anchov}'' essence,squeeze a Seville orance, and add a bit of sugar ; put the sturgeon on the dish, and the sauce over it. Caviar. For the mode of preparing caviar, which is the spawn of sturgeon, see page 10. Cod, to boil. Put a good deal of water into your fish-kettle, which must be of a' proper size for the cod, with a quarter of a pint of vinegar, some salt, and half a stick of horse radish. When it boils, put in the fish. Wlien it is done, (which will be known by feeling the fins, and the look of the fish) lay it to drain, put it on a a hot fish-plate, and then in a warm dish, with the liver cut in half, and laid on each side. Serve it up with shrimp or oyster-sauce, {see page 136’, 137) and garnish with horse radish. Cod's Head, to boil. Wash it well : take out the gills and blood, and wash the head, rub it with salt and vinegar; boil it gently half an hour; but if it be a large one, it will take three quarters. 4’ake it up and skin it carefully ; put it before a brisk fire, dredge it with flour, and baste it with butter. When the froth begifis to rise, throw crumbs of bread over it, and baste it till it froths well. When brown, *dish it. Garnish with small fish, or oysters fried, barberries, horse-radish, and lejnon. Serve with lobster, shrimp, or anchovy sauce. (Sec page 136), Cod's Sounds, to boil. Clean and cut them into small pieces, boil them in milk and water, and then let them drain. Put them into a sauce¬ pan, and season them with beaten mace, nutmeg, pepper, and salt. Add a gill of cream, with a piece of butter rolled in flour, and keep shaking the whole till it is thoroughly hot and of a good thickness. Then pour aJl into a dish, and serve it up, vyith sliced lemon. T O NEW LONDON FAMILY COOK. H8 CocT$ Headi to roast. After having well washed and cleaned it, scrape it with knife, strew salt on it, and put it into a large tin oven; or jf j’ou have notan qven, lay it in a stew-pan before the fire, with somethir)g behind it, that the heat of the fire may roast it. I|rain off all tlie water that comes from it the first half hour: then strew over it a little nutmeg, cloves, beaten mace, and salt. Flour, and baste it with butter; after lying 5 ome time, turn, season, and baste the other side. Turn and baste it often, and strew on it crumbs of bread. A large head will take four or five hpurs. Have ready melted but¬ ter, an anchovy, some of the liver of the fish boiled and bruised fine, mix them with the butter, and two yolks of eggs beaten fine. When this boils, strain it, put it into the saucepan again, with a fpw sfiriraps or pickled cockles, two spoonfuls of red wine, and a squeezed lemon. Simmer it for a minute or two, put it into the pan the head was roasted in, and stir it well together ; put it into the sauce¬ pan again, nnd stir it till it boils. Put the head in a large dish, pour the sauce into a tureen, and serve up the whole as quick and as hot as possible. Coc/, to broil. Cut it into slices two inches thick, dry and flour them well; rub the gridiron with apiece of chalk ; set it high from the fire, and turn them often, till of a fine brown colour. Care must be taken in turning them that they do not break. Serve with lobster and shrimp sauce. (See page 136). Crimped Cod, to broil. Put a gallon of spring water into a saucepan over the fire. With a handful of salt. Boil it up several times, and when well cleared frorn the scum, put a middling sized cod into some fresh spring water for a few minutes, cut it into slices two inches thick, put them in the hot brine, and let them boil briskly a few minutes; then take the slices out, and put them on a sieve till drained ; flour them, and lay them at a distance upon a good fire' to broil. Serve them with lobster, shrimp, or oyster sauce. (Seepages 136, 137). Cod''s Sounds^ to broil. First lay them in hot water a few minutes; take them out and rub them Well w ith salt to take off the skin, and black dirt; they will then look white, put them in water, and give them a boil. Take them out^ and flour, pepper and salt ‘ - them TO DRESS FISH. U§ them; then broil them; wlien they are done, lay them m your dish, and pour melted butter and mustard over them. Broil tliem wdiole. Cod, to stew. Cut your cod in slices an inch thick, lay them in a large Stew-pan, season with nutmeg, beaten pepper, and salt, a bundle of sweet herbs, and an onion, half a pint of white wine, and a quarter of a pint of water; cover close, and let it simmer gently for five or six minutes ; then squeeze in a lemon; put in a few oysters and the liquor strained ; a piece of butter rolled in flour, and a blade or two of mace, coyer it close, and let it stew gently, shaking the pan often. When done, take out the sweet herbs and onion, and dish it up; pour the sauce over it. Cod's Head, to bake. When you have thoroughly cleaned and washed it, lay it in the dish, which you must first rub round with butter. But in some sweet herbs, an onion stuck with cloves, three or four blades of mace, some black and white pepper, a nut¬ meg bruised, a little lemon-peel, a piece of horse-radish, and a quart of water. Dust with flour, grate a little nutmeg over, stick bits ol butter on various parts, sprinkle raspings all over it, and send it to the oven. When done, take the liead out of the dish, and put it into that in which it is to be served up. Set tlie dish over boiling water, and cover it to prevent its getting cold. In the mean time, as expedi¬ tiously as you can, pour all the liquor out of the dish in which k was baked ipto a saucepan, and let it boil two or three minutes; then strain it, and put to it a gill ©f red wine, t^'P s})Oonfuls of ketcliup, a pint of shrimps, half pint of oysters, a spoonful of mushroom pickle, and a quar¬ ter of a pound of butter rolled in flour. Stir it well toge¬ ther, and let it boil till it is thick; then strain it, and pom it into the dish. Have ready some toasted breatl cut corner- ways, and fried crisp. Stick some pieces of toast about the head and mouth, and lay the remainder round the head. Garnish vyith crisped parsley, lemon, and horse-radish. Cod's Sounds., to fricassee. Having well cleaned them, cut them into small pieces, boil them in milk and water, and set them to drain. Then put them into a clean saucepan, season them with beaten mace, grated nutmeg, pepper, and salt. Add to them a gill of cream, with a piece of byttcr rolled in flour; shake it NEW LONDON FAMILY COOK. 150 it till it is thorough]}'- hot, an-rl of a good thickness. Then pour all into your dish, and serve it up with sliced lemon. Salt Cod, to boil. Soak it all night, as before directed. The next day boil it, and when done, separate it in flakes into your dish. Pour egg sauce over it, or parsnips boiled and beaten fine with butter and cream. As it will soon grow cold, send it to table on a water-plate. Haddock and Whitings, to boll. Eoil these the same as cod. i^See page 147-) Haddocks and Whitings to broil. When you have cleaned and washed your fish, dry them., in a cloth, and rub a little vinegar over them, which will prevent the skin from breaking. Dredge them with flour; rub the gridiron with beef suet, and let it be hot when you iay on the fish. While broiling, turn them two or three times. Serve them up with plain melted butler, or shrimp sauce, {tsee page Idti.) Alackarel, to boil. After having well cleaned, dry them in a cloth, rub them with vinegar, and lay them on a fish-plate; be very carel’ul in handling them, for fear of breaking; when the water boils, put them in with a little salt, and boll them gently for a quarter of an hour; then take them up, drain, and put the water that runs from them into a saucepan, with a large spoonful of ketchup, a blade or two of mace, an anchovy, and a slice of lemon. Boil these together about a quarter of an hour, strain through a hair sieve, a)id thicken with flour and butter. Put this sauce in one tureen, and melted batter and parsley in another. Dish them with their tails in the middle, and garnish with horse-radish and bar¬ berries. Afackarel, to broil. Wash them clean, cntofi’ their heads, take out their roes at tiie neck end, and hoi) them in a little water; then, bruise them with a spoon ; beat up the yolk of an egg with a little nutmeg, lemon-peel cut fine, herbs boiled and cliopped fitie, salt, pepper, and some crumbs of bread ; mix these toge¬ ther, and put it into the bellies of the fish ; flour them well, and broil them nicely. Por sauce, use incited butler, wilb a little ketciiup or walnut pickle. 5 Mv.ckaid TO DRESS FISH. 151 Mackarel, trj hake. Cut off the heads, wash and dry them in a cloth, cut them open, rub the bone with a little bay salt beaten fine; take mace, black and white pepper, a few cloves, beaten fine ; lay them in a long pan, between every layer of fish put two or three bay leaves, and cover them with vinegar. Tie writing paper over them first, and then thick doubled brown paper. Put them into a very slow oven: they will take a long time doing. When done, uncover, and let them stand till they are cold ; then drain off the liquor, cover them with more vinegar, and put in an onion stuck with cloves. Send them to a very slow oven again, and let them stand two hours, lake them out with a slice, lest your hands should break and spoil them. Alackarel, to collar. Clean your mackarel, slit it down the belly, cut off the head, take out the bones, lay it on its back, season it with mace, nutmeg, pepper, salt, and a handful of shred parsley; strew it over them, roll them tight, and tie them separately in cloths; let them boil gently twenty minutes in vinegar, salt, and water, then take them out, put them into a pan, and pour the liquor on them, or the cloth will stick to the fish ; the next day take the cloth from the fish, add a little vinegar to the pickle; and when you send them to table, garnish with fennel and parsley, and put some of the liquor in the dish. Mackarel, to pot. Clean, season, and bake them in a pan, with plenty of spice, bay-leaves, and butter, when cold, pot them into a potting-pot, and cover them with butter. Pickled Mackarel, called Coxoach. Take half a dozen large mackarel, and cut them into round pieces. Then take an ounce of beaten pepper, three nutmegs, a little mace, and a handful of salt. Mix the salt and beaten spice together, then make two or three holes in each piece, and thrust the seasoning into the holes. Rub the pieces all over with the seasoning, fry them brown in oil, and let them stand till they are cold, l^ut them into vine¬ gar, and cover them with oil. If well covered, they will keep a considerable time, and are very fine eating. Herrings, to boil. Clean, wash, dry them in a cloth, and rub them over with a little salt and vinegar ; skewer their tails in their mouths, and 152 NEW LONDON FAMILY COOK„ and lay them on a fish-plate; when the water boils, put them in ; ten or twelve minutes will do them ; then take them up, let them drain properly, and turn their heads into the middle of the dish. Serve with melted butter and pars¬ ley, and garnish with horse-radish. Herrings, to broil. Scale, wash, and dry them in a cloth, then cut off their heads; dust them well with flour, and broil them. Wash the heads, and boil them in small beer or ale, with a little pepper and oiuon. When they have boiled a quarter of an hour, strain them off, thicken with butter and flour, and a good deal of mustard. Lay them, when done, in a plate or dish, pour the sauce into a tureen, and serve them up. Herrings, to fry. Clean them as for broiling, but do not take the heads off. Dred ge them with flour. Fry them with butter over a brisk Are, and w hen done, set their tails up one against another in the middle of the dish. Fry a handful of parsley crisp and green, lay it round the fish, and serve with melted but¬ ter, parsley, and mustard. Herrings, to babe. Wash, scale, and wipe them dry with a cloth; lay them on a board, mix black pepper, a few^ cloves, with plenty of salt, and rub the dish all over. Lay them straight in a pan, cover them with vinegar, put in a few" bay-leaves, tie a strong paper over, and bake them in a moderate oven. They may be eaten either hot or cold; use the best vinegar, and they will keep two or three months. Herrings, to pot. After having cleaned them, cut off the heads, and lay them close in an earthen pot. Between every layer of herrings strew salt, but not too much ; put in cloves, mace, W'hole pepper, and pieces of nutmeg; fill up the pan with vinegar, water, and a quarter of a pint of white wine. Cover and tie it down, bake it: and when cold, pot it for use. Herrings, to smoke. Clean, and lay your herrings in salt and a little saltpetre one night; then hang them on a stick, through the eyes, in a row. Have ready an old cask, into which put some saw¬ dust, and in the midst of it a red-hot heater; fix the stick * over the smoke, aud^t them remain twenty-four hours. Jxed TO DRESS FISH. 153 Bed Herrings, to dress. Those that are large and moist are much best; cut them open, and soak them in boiling small beer for half an hour; drain them quite dry, and make them just hot through be¬ fore the fire, then rub some cold butter over them, and serve. Egg-sauce, or buttered eggs and mashed potatoes may be served with them. Sprats. -Dress the-se the same as herrings, except in the broiling; which, if you have not a sprat gridiron, do as follows:— When properly cleaned, they should be fastened in rows by a skewer run through tiie heads, then broiled, .and served hot and hot. Carp, to boil. Save all the blood in killing your carp, and have ready some rich beef gravy, seasoned with pepper, salt, mace, and onions. Before yon put in your fish, strain it off, and boil your carp before you put it to your gravy. Set it on a slow fire a quarter of an hour, and thicken with a large piece of butter rolled in flour: or you may make the sauce thus :— take the liver of the carp clean from the inside, with three anchovies, a little parsley, thyme, and an onion. Chop these small together, and take half a pint of white wine, four spoonfuls of vinegar, and the blood of the carp. AChen all these are stewed gently together, put it to the carp, wdiich must first be boiled in water, with some salt, and a pint of wine ; but take care not to do it too much after adding the carp to the sauce. Carp, to fry. After having cleaned and dryed them in flour, fry them of a fine light brown ; fry some toast cut three-corner-ways w'ith the roes: let the sauce be butter and anchovy, with a squeezed lemon. Lay the carp in the dish, the roes, on each side, and garnish with the toast and lemon. Carp, to stezv. Scale and dean your fish ; dredge them with flour, and fry them in dripping. AVhen fried, put the fish into a stew- pan with some good gravy, two or three anchovies, a bundle of thyme, a little mace, some spoonfuls of mushroom ketch¬ up, and a slice of onion. Add some red wine, and thicken with butter rolled in flour. Carp, to bake. Put in a good stuffing, and brush your fish all over with NO. .5. u ■ egg; 154 NEW LONDON FAMILY COOK. egg; strew it plentifully with crumbs of breads then drop oiled butter over the bread ; put it in a deep earthen pan, with a little stock, some sliced onions, a few bay leaves, a bundle of thyme, parsley, both sorts of marjoram, and a sprig or two of basil; put in half a pint of port wine, and six anchovies; put it in the oven, where it will take an hour. Have the carp done a quarter of an hour before it is wanted, that you may have the liquor it was baked in to make the sauce of; put an ounce of butter into a stew- pan, and set it on the fire to melt; then put as much flour as will dry it up, put in the liquor that comes from the carp, give it a boil, stir it during the time it is on the fire ; when it has boiled, take it from the fire, squeeze a lemon in, add a little Cayenne pepper, and a bit of sugar; put the carp on the dish, and garnish with parsley : serve the sauce in a sauce-tureen. Tench, to fry. Slit your tench down the back, and raise the flesh from the bone; cut the skin across at the head and tail, strip it quite off, and take out the bone. Take one of them, mince the flesh very small, with mushrooms, olives, and chopped parsley, a little salt, pepper, beaten mace, and a few savory herbs. Mix these well together, pound them in a mortar, add crumbs of bread soaked in cream, the yolks of three or four eggs, and a piece of butter; with this you must stuff" your fish. .Put clarified butter into your pan, set it over the fire, and when it is hot, strew some flour on it, and put them in, one by one. When they have fried till they are brown, take them up, and lay them on a cloth before the fire, to keep hot. Pour the fat out of the pan, put in a quarter of a pound f)f butter, rolled in flour. Stir it with a spoon till the butter is a little brown, and then put in half a pint of white wine. Stir all together, and add half a pint of boiling- water, an onion shred with cloves, a bunch of sweet herbs, and two blades of mace. Cover these close, and let them stew very gently for a quarter of an hour; then strain off the liquor, and put the fish into the pan again, adding tw^o spoonfuls of ketchup, an ounce of truffles or morels boiled soft in half a pint of water, a few mushrooms, and half a pint of oysters, washed clean in their own liquor. When your sauce is properly heated, and has a fine flavour, put in your tench, and let them lay in it till they are thoroughly hot; then take them out, put them in your dish, and pour the sauce o^er them. Garnish with sliced lemon. Tihe, TO DRESS FISH. 155 - Pike, to boil. Wash, clean, and gill it; make a force meat of chopped oysters, crumbs of bread, a little chopped lemon-peel, a lump of butter, the yolks of tv/o eggs, and some sweet herbs ; sea¬ son it with salt, pepper, and. nutmeg; put them into the belly of the fish, sew it up, and skewer it round. Boil in hard w^ater with some salt, and a gill of vinegar. When the w’^ater boils, put in the fish, which, if of a middling size, will be done in half an hour. Serve with oyster sauce in a tureen. (See page 137.) Pike, to roast. Wash, scale, and clean your pike, then make a stuffing in the following manner ; the crumb of a roll soaked in cream, a quarter of a pound of butter, an anchovy, some parsley, and sw eet herbs chopped, the liver or roe of the fish bruised, a little chopped lemon peel, some grated nutmeg, pepper and salt, the yolks of tw'o eggs; mix all together, and put it in the belly of your fish, and tie it round ; rub the yolk of an egg over, and strew some crumbs of bread on it; put some butter here and there on it; roast it before the fire in a tin oven. Serve with anchovy sauce, and plain melted but¬ ter. Garnish with horse-radish and* barberries. Pike, to pot. Scale, clean, and cut off the head, split it, and take out the chine-bone, then strew over the inside some bay-salt and pepper, roll it up round, and lay it in a pot, cover, and bake it an hour; then take it out, and lay it to drain ; when it is cold, put it into your pot, and cover it with clarified butter. Smelts, to fry. After having washed and taken away the gills, dry them in a cloth, then beat up an egg very fine, rub it over them with a feather, and strew on crumbs of bread. Fry them in hog’s lard over a clear fire, and put them in when the fat is boiling hot. When they are done of a fine brown, take them out, and drain off the fat. Garnish with fried parsley and lemon. Smelts, to pot. Carefully gut and clean them ; then season with salt, pounded mace, and pepper; put them into a pan, with but¬ ter on the top, and set them in a very slack oven. When they are done, and nearly cold, take them oul, and lay them on a cloth. Then put them in pots, take the butter from the liquor, clarify it with more, pour it on them, tie them down close, and set them by for use. u 'I Smelts 156 NEW LONDON FAMILY COOK. Smelts, to pickle. Take what quantity you please, well clean and wash them, take pepper, luitinefj^, mace, saltpetre, and some common salt. Beat all very fine, and lay jmur smelts in rows in ajar. Between every layer of smelts strew the seasoning, with four or five bay-leaves. Then boil some red wine, and pour on a sufficient quantity to cover them. Cover them with a plate, and when cold, stop them close, and put them by for use. Perch, to boil. Put the fish into boiling water,with some salt,an onion cut in slices, some parsley, and as much milk as will colour the water. When done, put it into a dish, and pour a little of the water with the parsley and onions over it. Serve it up with melted butter and parsley in a sauce tureen. Mullets, to boil. These must be boiled in salt and water. When done pour away part of the water, and add to what remains, a pint of red wine, some salt and vinegar, two onions sliced, with a bunch of sweet herbs; some nutmeg, beaten mace, and the juice of a lemon. Boil them well together, with two or three anchovies. Then put in the fish, and when they have simmered some time, put them into a dish, and strain the sauce over them. You may add shrimp or oyster sauce. (Seepages 136—137.) Mullets, to fry. Scale and gut them, score them across the back, and dip them in melted butter. Clarify some butter, fry the mullets in it, and when done, lay them on a warm dish, and serve them with anchovy sauce. Gudo’eous, to frp. Gudgeons, as w'ell as all other small fish, should be fried brown, and be well drained from the fat. They may be served with anchovy sauce, or plain butter; and garnished with lemon. Eels, to boil. After cleaning them, cut off their heads, dry, and twist them round on your fish-plate. Boil them in salt and water. Serve with parsley and butter. Eels, to broil. After having cleaned, rub them with the yc<*k of an egg; strew over them crumbs of bread, chopped parsley and sage, pepper and salt. Baste them well with butter, and thep TO DRESS FISH. 157 then put them on the gridiron over a cdear fire. When done, serve them up with melted butter and parsley. Eels, spitchcoclicd. Wash, and rub with salt, but not to crack the skin, two large eels; bone, flatten, and cut them in lenghts of between three and four inches. Put butter in, a stewpan, with some chop¬ ped onion or shalots, parsley, thyme, sage, salt and pepper; and, when the butter is melted, add the yolks of two eggs, with a squeeze of Seville orange, or some lemon, juice, and mix the whole together. In the mean time, have ready some crumbs of bread ; in which roll the pieces of eel, after they have been dipped into the stew-pan. Broil them on a clean gridiron, first rubbed over with beef suet, till they are of aline brown colour; then lay them on a cloth, to soak up the superfluous moistui^; and put them round the inside of the dish, with a little parsley in the centre, small and sprigs on the border. Serve with anchovy sauce, (.see puge 136) and plain butter. Fjels, to fry. Make them very clean, cut them into pieces, season them with pepper and salt, flour them and fry them in butter; let your sauce be plain melted butter, with the juice ot lemon, Xlrain them well from the fat. Eels, to stew. When well washed and cleaned, season them with salt, pepper, a little lemon peel shred fiwe, mace, cloves, and nutmeg. Put some thin slices of butter into your stewpan ; roll your fish round, and put them in, with halt a pint of good gravy, a gill of white wine, a bunch of marjoram, wunter savory, thyme, and an onion sliced. Let them stew gently, and keep turning them til! they are tender. Then take them put, and put an anchovy into the sauce. Thicken with the yolk of an egg beat very fine, or a piece of butter rolled in flour. When it boils, pour it over the fish, and serve them to table. Eels, to hake. Cut ofl' their heads, and take out the blood from the bone as clean as possible. Make aforcemeatof shrimps or oysters chopped small, crumbs of bread, a little lemon peel shred fine, the yolks of two eggs, and a little,salt, pepper and nut¬ meg. Put this into the bellies of the fish, sew them up, and turn them round on the dish. Put flour and butter over them, pour some water into the dish, and bake them in a mo- j derate 158 NEW LONDON FAMILY COOK. derate oven. Wlien done, take the gravy from under them, and skim oft the fat; strain it through a hair sieve, and add a teaspoonful of lemon pickle, two of browning, a large spoonful of walnut ketchup, a glass of white wine, an anchovy, and a slice of lemon. Let it boil ten minutes. Thicken with butter and flour. Garnish with lemon and crisped parsley. Eel, to fricassee. Skin three or four large eels, and notch them from end to end. Cut them into four or five pieces each, and lay them in spring water for half an hour to crimp : dry them in a cloth, and put them into the pan, with a piece of fresh butter, an onion or two, and some chopped parsley. Set the pan on the fire, and shake it about for a few minutes : then put in about a pint of white wine, and as much good stock with pepper, salt, and a blade of mace. Stew all to¬ gether about half an hour; and then add the yolks of four or five eggs, a little grated nutmeg, and chopped parsley. Stir the w hole well together, and let it simmer four or five minutes, then squeeze in the juice of a Seville orange. Gar¬ nish with lemon. Eels, to pot. Skin, and clean a very large eel. Dry and cut it in pieces about four inches long; season them with a little beaten mace, nutmeg, pepper, salt, and a little sal prunella beaten fine. Lay them in a pan, and just cover with clarified but¬ ter; bake them half an hour in a quick oven ; but the size of the eel must determine how long to bake it: take them out with a fork, and lay them on a cloth to drain. When cold, season them again with the same seasoning, and lay them close in the pot ; take off the butter they were baked in, from the gravy of the fish, and set it in a dish before the fire. When melted pour it over them, and put them by for use. Eels, to collar. Bone a large Eel, cut off the bead and tail, and lay them flat on the dresser. Shred sage as fine as ]>ossible, and mix it with black pepper beaten, nutmeg, and some salt. Lay it all over the eel, and roll it up hard in little cloths, tying it tight at each end. Then put on some water, with pepper and salt, five or six cloves, three or four blades of mace, and a bay leaf or two. Boil these, with the bones, head, and tail; then take out the bones, head and tail, and put in the eel. Boil it till tender, then take it out of the liquor, and boil TO DRESS FISH. 159 the liquor still longer. Take it off, and when cold, put it to the eels; but do not take off the cloths till thecoliars are to be used. Lampreys, to fry. Bleed them, and save tlie blood ; then wmsh them in hot wa¬ ter, and cut them to pieces: fry them in fresh butter not quit^ enough, pour out the fat, and put in a little white wine, give the pan a shake, sejison it with whole pepper, nutmeg, salt, sweet herbs, and a bay leaf; put in a few capers, a good piece of butter rolled in flour, and the blood ; shake the pan often, and cover them close ; when done take them out, strain the sauce, then give them a boil quick, squeeze in a little lemon, and pour over the fish. Garnish with lemon. Lam-preys, to pot. The same as eels. Lobster, to roast. Half boil a lobster, take it out of the water, rub it well with butter, and lay it before the fire ; continue basting it with butter till it froths, and the shell looks of a dark brown. Then put it into your dish, and serve it up with melted butter, in a sauce tureen. Lobster, to pot. Boil alive lobster in salt and water, and stick a skewer in the vent to prevent the water getting in. When cold, take out all the flesh, beat it fine in a mortar, and season it with beaten mace, nutmeg, pepper, and salt. Mix all together, melt a small piece of butter, and luix it with the lobster as you beat it. Wheii beaten to a paste, put it into your pot, and press it dow'ii close. Set some butter in a deep broad pan before the fire, and when it is all melted, take off the scum, if any, and pour the clear butter over the fish as thick as a crown piece. Your butter must be very good, or you will spoil all. If you prefer it, you may put in the meat whole, with the body mixed among it, laying them as close together as you can, and pouring the butter over them. Prawns, Shrbnps, and Crayfish, to sterv. Pick out the tails ; take the bodies, bruise them, and put them into a pint of white wine, with a blade of mace; let them stew a quarter of an hour, stir them together and strain them ; put the bodies to the strained liquor and tails ; grate a small nutmeg, a little salt, and a bit of butter rolled in flour; shake it all together, toast some thm bread, cut it into six pieces, lay it close together in your dish, and pour your fish and sauce over it. Shrimps, 160 NEW' LONDON FAMILY COOK. Shrimps, to pot. 7\fter having boiled yotir shrimps^ season them 'with pep- der, salt, and some pounded cloves. Put them close into a pot, set them for a few minutes into a slack oven, and then pour over them elarified butter. Crab, to stew. Pick the meat of a fine large crab, and clean it from the skin ; put it into a stewpan, with half a pint of white wine, a little nutmeg, pepper, and salt, over a slow fire ; throw in a few crumbs of bread, beat up the yolk of an egg with a spoonful of vinegar, put it all in, shake the saucepan a mi¬ nute, and serve it up on a plate. Oysters, to fry. Blanch and beard a pint of oysters, lay them on a cloth to soak the liquor from them, and make a batter as follows: break four eggs into a bason, beat them up, add about three or four spoonfuls of flour, then put half a pint of new milk, a little at a time, mix it all together, and add a little pepper and salt; then put in the oysters: put some lard into a stew- pan, make it quite hot, then put in the oysters, one at a time ; take them up with a sharp-pointed skewer, and fry them of a nice light brown ; when done, take them up, and serve as hot as possible. Oysters, to stew. Put the liquor of your oysters into a pan, with a little beaten mace ; thicken it with flour and butter, boil it three or four minutes, toast a slice of bread and cut it corner- ways, lay them round your dish, add a spoonful of good cream, put in your oysters and shake them in your pan ; you must not let them boil, for if they do, it will make them hard, and look small; serve them uj) hot. Oysters, to ragout. Chop some fresh mushrooms, shalots, and parsley; put these into a stewpan vvith a piece of butter, some good gravy, some of the liquor, and a little white wine. Make it of a proper consistence. Then having ready two or three dozen of oysters, bearded, and gently parboiled, put them to the sauce, to be warmed without boiling. Oysters, to escalop. Put them with crumbs of bread, pepper, salt, nutmeg, and a bit of butter, into escalop-shells or saucers, and bake them before the lire in a Dutch oven. Oysters, BOILED MEATS, POULTRY, &C. 16'1 Oysters^ to pichle. Wash three dozen in their own liquor, then strain, and simmer them in it till sufficiently scalded, take them out, and cover them. Add to the liquor a few pepper-corns, a blade of mace, a table-spoonful of salt, three of white wine, and four of vinegar; simmer all together fifteen minutes ; when cold, pour it on the oysters, and keep them in a covered jar. Muscles, to stexv. Wash them in two or three waters, put them into a stew- pan, cover them close, and let them stew till all the shells open; then take them out one by one, pick them out of the shells, and look under the tongue to see if there be a crab; if there be you must throw away the muscle ; when you have picked them clean, put them into a saucepan; to a quart of muscles add half a pint of the liquor strained through a sieve, a blade or two of mace, a piece of butter rolled in flour; let them stew; toast some bread brown, and lay it round the dish cut corner-wa 3 ^s ; pour in the muscles, and send them to table hot. Muscles, to pickle. The same as ovsters. •/ Cockles. Dress these the same way as muscles. BOILED MEATS, POULTRY, &c. General Obsertations. AN attention to the following general difecltons will render it unnecessary for us to prescribe the niau- ner of boiling each particular joint. For butcher’s meat, in general, allow a full quarter of an hour to every pound : a leg of pork, or of lamb, will require about twenty minutes, in the whole, above that allowance. Remember, that all meat should be boiled as slowdy as possible, but in plenty of water, which will make it rise and look plump. NO. 6. X All 162 NEW LeXDON FAMILY COOK. All fresh meat should be put in when the water boils, but salt meat when the water is warm.—If the latter have lain too long in salt, it should be put in with the water quite cold. Be careful that your pot eonstantly boils: otherwise you will be disappointed in dressing any joint, though it may have been a proper time over the fire. Also be particular hi skimming it well ; for from every thing a scum will arise, which, if boiled down again, will make the meat black. If the steam be kept in, the water will not lessen much; therefore, when}ou wish it to boil away, take off the cover of the saucepan. Boiling in a well-floured cloth will make meat look white. Vegetables must never be dressed with the meat, except carrots or parsnips with boiled beef. Poultry must be boiled by itself, and in a good deal of water. Scum the pot clean, or it will be of a bad colour. We shall now particularise such articles as may re¬ quire it, and shall commence with Hound, or Brisket of Beef. To boil either of these joints, follow the general direc¬ tions, and serve with greens and carrots. Veal. Veal must he well boiled, or it is unwholesome. Serve with parsley and butter; or it may accompany a dish of bacon and greens. Calf’s Head. Let it be well cleaned, washed, and dried. Parboil one half; beat up the yolk of an egg, and rub it over it with a feather, and strew on it a seasoning of pepper, salt, thyme, parsley chopped small, shred lemon-peel, grated bread, and nutmeg; stick bits of butter over it, and bake it. Boil the other half white in a cloth, and put them both into a dish. Boil the brains in a cloth, with a sprig of parsley, and a it?af or two of sage. When boiled chop them small, and »?arm them in a saucepan, with a bit of butter, and a little pepper BOILED MEATS, POULTRY, &C. l63 pepper and salt. Boil and peel the tongue, and lay it in the middle of a small dish, and the brains round it; have a dish of baeon, or pickled pork, w ith greens and carrots. Haunch, or Neck of Venison. Salt it for a week ; boil it in a floured cloth, according to the general directions ; garnish wdth beet root; and serve with cauliflowers, turnips, and young cabbages. Lf any be left, it will eat well the next day, hashed with gravy and sw'eet sauce. Leg of Mutton. Boil it according to the general directions, and serve with turnips and caper sauce. Or cut a leg of mutton venison fashion, and boil it in a cloth. Boil two fine cauliflowers in milk and water, cut them into sprigs, and stew them with butter, pepper, salt, and a little milk ; stew some spinach, and put to it a quar¬ ter of a pint of gravy, with a piece of butter, and a little flour. Put the mutton into a dish, the spinach round it, and the cauliflower over the whole. Melt the butter the cauliflower was stewed in, to a smooth cream, and pour it over. Leg of Lamb. Follow the general directions, and serve wdth stewed spi¬ nach and melted butter. Leg of Lamb, with the Loin fried round it. Boil the leg in a cloth, very white. Cut the loin in steaks, heat them, and fry them of a good brown ; after which stew them a little in strong gravy. Put your leg on the dish, and lay your steaks round it. Pour on your gravy, and put spinach and crisped parsley on every steak. Garnish with lemon ; and serve with gooseberry sauce (see page 329), or with stewed spinach and melted butter. Gr ass Lamb. Follow the general directions, and serve it with spinach, cabbage, brocoli, or any other suitable vegetable. Lamb's Head. Wash it clean, take the black from the eyes, and the gall from the liver. Lay it in warm water ; boil the heart, lights, and part of the liver. Chop them, flour them, and put them into some gravy, with ketchup, a little pepper, salt, lemon-juice, and a spoonful of cream. Boil the head w hite, lay it in a dish, and the mince-meat round it. Place the X 2 other 164 NEW LONDON FAMILY COOK. other part of the liver fried, with small bits of bacon on the mince-meat, and the brains fried in little cakes round the rim, with crisped parsley put between. Pour melted butter over the head; and garnish with lemon. Ham. A ham of twenty pounds will take four hours and a half boiling, and so in proportion for a larger or smaller size. An old large ham requires sixteen hours soaking in a large tub of soft water ; but a green one does not require any soaking. When taken up, pull oft' the skin, rub it all over with egg, strew on crumbs of bread, baste it with butter, and brown it lightly at the fire. PicJcled Pork. Wash and scrape it clean ; boil it till the rind be tender ; and serve with such greens as may be in season. Leg of Pork. Let it lie in salt for six or seven days; in boiling it follow the general directions. Serve with peas-pudding, melted but¬ ter, greens, and carrots. Pig's Pettitoes. Boil them till they are quite tender. Also boil the heart, liver and lights, but take them up when they have boiled ten minutes, and shred them small. Then take out the feet and split them; thicken your grav\^ with flour and butter, and put in your mince-meat, a spoonful of white wine, a slice of lemon, and a little salt, and give it a gentle boil. Beat the yolk of an egg ; put to it two spoonfuls of cream, and a little grated nutmeg. Then put in the pettitoes, and shake the whole over the fire till it is quite hot, but do not let it boil. Put sippets into the dish, pour over the whole, and garnish with sliced lemon. Neat's Tongue. A dried tongue should be soaked over night; when you dress it, put it into cold water, and let it have room ; it will take four or five hours. A green tongue out of the pickle need not be soaked, but it will require nearl}' the same time. An hour before you dish it up, take it out and blanch it, then put it into the pot again till you want it ; this will make it eat the tenderer. Rabbits. Case them, skewer them with the head upright, the fore legs brought down, and the hind legs straight. Boil them at BOILED MEATS, POULTRY, &C. 165 at least three quarters of an hour, and smother them with onion sauce. (See page \3\). Pull out the jaw-bones, stick them in the eyes, and serve them with a sprig of myrtle or barberries in the month. Instead of onion sauce, they may be served with parsley and butter. Or takethe livers, which, when boiled, bruise wnth a spoon, very fine, and take out all the strings; put to this some good veal stock, a little parsley shred line, and some barberries clean picked from the stalks ; season it with mace and nut¬ meg ; thicken it with a piece of butter rolled in flour, and a little white white : let your sauce be of a good thickness, and pour it over your rabbits. Garnish with lemons and bar¬ berries. Turkics. A large turkey, \Vith a force-meat in his crop, will take two hours; one without, an hour and a half; a hen turkey, three quarters of an hour. Turkies should not be dressed till three or four days after they have been killed, as they will otherwise not boil white, neither will they eat tender. When you have plucked a turkey, draw it at the rump, cut off the legs, put the ends of the thighs into the body, and tie them with a string. Having cut off the head and neck, make a stuffing of bread, herbs, salt, pepper, nutmeg, lemon-peel, a few oysters, or an anchovy, a piece of butter, some suet, and an egg: put this into the crop, fasten up the skin, and boil the turkey in a floured cloth. Pour oyster sauce over it, made rich with blitter, a little cream, and a spoonful of soy, if approved : or liver and lemon sauce. {See page 13Q.) Hen birds are best for boiling, and should be young. Fowls. Pluck and carefully draw them; cutoff the head, neck and legs. Skewer the ends of their legs in their bodies, and tie them. Singe and dust them wnth flour, put them into cold water, cover the pot close, and set it on the fire ; but take it off as soon as the scum rises.—Cover them close again, and let them boll gently twenty minutes; then take them off, and the heat of the water will do them sufficiently in half an hour. Melted butter and parsley is the usual sauce; but you may serve them up with bechemel, or white sauce. (Seepage 136^. Chicken. Draw them, lay them in skimmed milk two hours, and 4 truss 166 NEW LONDON FAMILY COOK. truss them. Singe them, dust them with flour, cover them close in cold water, and set them over a slow fire. Take off the scum, boil them slowly five or six minutes, take them off the fire, and keep them close covered for half an hour in the water, which will do them sufficiently, and make them plump and white. Before 3 mu dish them, set them on the fire to heat; drain them, and pour bechemel, or white sauce over them. (See joage ISl). Geese, After jmu have singed 3 ’our goose, pour over it a quart of boiling milk. Let it continue in the milk all night, then take it out, and dry it well with a cloth. Stuff it with sage and onion, cut small, sew it up at the neck and vent, and let it hang up by the neck and vent till the next day. Put it into cold water, cover it close, and let it boil gently for an hour. Serve it up with onion sauce. (Seepage ). Ducks, After scalding and drawing them, let them remain for a few minutes in warm water; then let them lie in an earthen pan, wMlh a pint of boiling milk, for two or three hours ; take them out, dredge them with flour, put them in cold water, and cover them close. Having boiled them slowly for twenty’ minutes, smother them with onion sauce, (&ee page 13J), and serve them hot. Partridges, Boil them quick in a good deal of water; fifteen minutes will be sufficient. For sauce, take a quarter of a pint of cream, and a small piece of fresh butter. Stir it one way till it is melted, and then pour it over the birds. Pigeons. When you draw j'our pigeons, take out the craw as clean as possible. Wash them in several waters, cut off the pi¬ nions, and turn the legs under the wings. Boil them very slowly a quarter of an hour, and they will be sufficiently done. Dish them up, and pour over them melted butter : lay round the dish a little brocoli, and serve with melted butter and parsley in sauce tureens. They should be boiled b^' themselves, and may be eaten with bacon, greens, spi¬ nach, or asparagus. Snipes, or JPoodcocks. Boil them for ten minutes in the following gravy : put a pound of lean beef, cut small, into two quarts of water, with an onion, a bundle of sweet herbs, a blade or two of mace, six ROASTED MilATS, POULTRY, &C. 167 six cloves, and some whole pepper. Cover it close; let it boil till hall' wasted, salt it, strain it off. Cut the p:uls and liver small, and stew the former in a little of the gravy, with a blade of mace. Grate some crumb of bread into a clean cloth, put it into a pan with butter, and fry it crisp, of a light brown. When the birds are done, take half a pint of the liquor they were boiled in, and add to the guts two spoonfuls of red wine, and a piece of butter rolled in flour; set them on the fire, shaking the saucepan often, till th-e butter is melted : put in the fried crumbs, shake the sauce¬ pan again, lay the birds in the dish, pour your sauce over them, garnish with sliced lemon, and serve immediately. Pheasants. Give them plenty of water. Small ones will take half an hour; large ones, three quarters. Stew some heads of ce¬ lery, cut fine, thickened with cream, and a small piece of butter rolled in flour. Serve with salt. Pour it over the bird, and garnish with lemon. ROASTED MEATS, POULTICY, &c. - iiilllYTIHii - General Observations. MEAT, in general, requires about the same length of time to roast, as to boil; namely, a quarter of an hour to a pound ; but allowance must be made for the strength of the fire, the heat or coldness of the wea¬ ther, &c. Always take care to let your fire be made in pro¬ portion to the piece you are to dress ; that is, if it be a little or thin piece, make a small brisk fire, that it maybe done quick and nice; but if a large joint, the fire must be in proportion, and let it be always clear at the bottom. Do not put salt on your meat before you lay it to the fire, as it will draw out the gravy. Old meat does not require so much roasting as young; 168 NEW LONDON FAMILY COOK. young ; for it should be eaten with more of the gravy in it. Meat, in general, should be placed at a good dis¬ tance from the fire, and be brought gradually nearer when the inner part becomes hot, which will prevent its being scorched. Meat should be much basted; and, when nearly done, it should be floured, in or¬ der that it may have a frothy appearance. A very good method of basting is, to put a little salt and water into the dripping-pan, and baste for a little while with it before using the meaLs own fat, or dripping, AVhen dry, dust it with flour, baste as usual; and, a little before it is done, sprinkle it with salt. This will greatly improve its flavour; and will cause the gravy to flow on cutting. Large joints of beef, or of mutton, and always of veal, should have paper placed over the fat, to pre¬ serve it from being scorched. When it is nearly done, which you will know by the smoke drawing to ftie fire, take off the paper; then baste it well, and dredge it with flour to make it frothy. Be particular in letting pork, veal, and lamb, be well done, otherwise they are unwholesome, and will nauseate; beef and mutton are the better for being rather underdone ; unless the family prefer it the con¬ trary. Remember to twist a piece of writing paper round the bone, at the knuckle of a leg or shoulder of lamb, mutton, or venison, when roasted, before they are served. Be careful to spit meat so as not to run the spit through the best parts; and observe that the spit is well cleaned before and at the time of serving, or a black stain will appear on the meat. In manyjoints the spit will pass along the bones for some distance, so as not to injure the prime of the meat. Spits should never be cleaned with any thing but sand and water, washed clean, and wiped with a dry cloth : ROASTED MEAT, POULTRY, SiC. 16^ cloth; for oil, brick-dust, and such things, will injure the meat. Poultry should always be roasted with a clear brisk fire, and when they are frothy, and of a light brown colour, they are enough. .Great care must be taken not to over-do them, as the loss of gravy will impair the flavour. Tame fowls require more roasting than wild ones, and must be often basted, in order to keep up a strong froth, which will make them look well when placed on the table. Large poultry should be papered; but chicken, wild fowl, rabbits, See. do not require it. Pigs and geese must be done with a quick fire, turned quick, and frequently basted. Hares and rabbits require time and care, other¬ wise the body will be done too much, and the ends too little. The best way to keep meat hot, should it be done before the required time, or should it be necessary to wait for the arrival of company, is to take it up w'heii done, set the dish over a pan of boiling water, put a deep cover over it so as not to touch the meat, and then throw a cloth over that. This will not dry up the gravy. We shall now give the necessary directions for roasting a Haunch of Venison. Attend to the weight of the haunch ; remembering, that if it be doe, it will require a quarter of an hour less than buck. Venison should always be rather under than over¬ done. Place your haunch on the spit, lay over it a large sheet of paper, and then a thin common paste, with a [)aper over that. Tie it fast, to keep the paste from dropping oft ; if the haunch be large, it will take four hours'roasting. As soon as it is done, take oft' the paper and paste, dredge it well with flour, and baste it with butter. As soon as it is of a light brown, dishit, with brown gravy, or currant Jelly sauce. Serve with the same in a tureen. (Secpage NO. 6. Neck, Y 17-0 NEW LONDON FAMILY COOK. AW'/t, Breast, or Shoulder, of Venison. The same as the above, and serve with the same sauce. Beef. Follow the general directions; garnish with horse-radish ; and serve with horse-radish, potatoes, and melted butter. Greens, also, are sometimes served. Bef Palates. Boil them till they are tender, blanch them, cut them into slices two inches long, and lard hall’wiih bacon. Draw one or two pigeons, and one or two chicken-peepers; truss them, till them with forcemeat, lard half of them, and spit them on a bird-spit thus—a bird, a palate, a sage-leaf, and a piece of bacon, and so on. Take cock’s combs and lamb-stones, par¬ boiled and blanched ; lard them with bits of bacon, large oysters parboiled, and each one lard with a piece of bacon. Put these on a skewer, with apiece of bacon, and a sage leaf betw'een them. Tie them on a spit, and roast them; then beat up the yolks of three eggs, some nutmeg, a little salt, and crumbs of bread. Baste them wdth these all the time - they are roasting, and have ready two sweetbreads, each cut in two, some artichoke bottoms cut into four, and fried, and then rub the dish with shalots. Lay the birds in the middle, piled one upon another, and lay the other things all separated round about the dish. Have for sauce, a pint of good gravy stock, (aee page 10i,ja quarter of a pint of red wane, an an¬ chovy, the oyster liquor, and a piece of butter rolled in flour. Boil all together, and pour it into a dish, with lemon juice, and garnish with lemon sliced. ' Loin of Veal. Follow the general dii ections, papering the back, to pre¬ vent it from scorching. When done, pour melted butter over it, garnish witn lemon ; and serve with melted butter, and any of the follow'ing vegetables ; — potatoes, brocoli. French-beans, peas, cauliflowers, stewed cucumbers, or stewed celery. ^ Breast of Veal. The same as the above, roasted with the cawl on, and the sweetbread skewered to the back. Fillet of Veal. Paper the udder, to preserve the fat; having used the following stuffing :— a quarter of a pound of suet chopped fine, parsley and sweet herbs chopped, grated bread and lemon peel; pepper, salt, nutmeg, and the yolk of an egg. Work ROASTED x^fEAT, POULTRY, SCC» 171 Work these all well together, and stuff them into vour veal as secure as you can, that it may not fall out while roasting. Serve with the same sauces as the loin. Shoulder of Veal. Stuff it the same as the above, and serve with the same sauces. > Sweetbreads. Parboil them, and, when cold, lard them w ith bacon, and roast them in a Dutch oven. For sauce, serv^e plain butter and mushroom-ketchup. Calf’s Head. When well cleaned, take out the bones, and dry it in a cloth. Make a seasoning of beaten mace, pepper, salt, nut¬ meg, and cloves, some bacon cut very small, and some grated bread. Strew' this over the head, roll it up, skewer it, and tie it with tape. While roasting, baste it with butter, and when done, pour rich veal gravy over it, and serve with mushroom sauce. {Seepage ISl.j Calf’s Liver. Split it, lard it with bacon, and roast it. Serve it up with good gravy. Or, cut a long hole in it, and stuff it with crumbs of bread, chopped anchovy, herbs, fat bacon, onion, salt, pepper, a bit of butter, and an egg : sew the liver up ; lard it, or wrap it in a veal cawl, and roast it. Serve with good brown gravy, and currant jelly. Chine, or Saddle of Mutton. Remove the skin near the rump, without taking it quite off, or breaking it. Take lean ham, truffles, morels, green onions, parsley, thyme, and sweet herbs, all chopped small, with some spice, pepper, and salt. Strew them over the mut¬ ton where the skin is taken off; put the skin over it neatly, and tie over it some white paper, well buttered, and roast it. When it is nearly done, take off the paper, strew over it some grated bread, and when of a fine brown, take it up. Serve with good plain gravy ; and with potatoes, brocofi, French beans, or caulifiowers. Shoulder of Mutton. Follow the general directions, and serve with potatoes and onion sauce. {See page Leg of Mutton. Follow the general directions, and serve with the same sauce as for the chine, Y % Haunch 172 NEW LONDON FAMILY COOK. Haunch of Mutton, Venison fashion. Cut it in the venison form ; keep it as long as possible, in the same manner as venison ; dress it also in the same man¬ ner, and serve with the same sauces. (See page 128.) Or, having taken a fine leg, cut haunch fashion, lay it in a pan with the back side of it down, and pour a bottle of red wine over it, in which let it lie twenty-four hours. Spit it, roast it at a good quick fire, and baste it all the time with the same liquor and butter. Serve with good gravy, and sweet sauce, in separate tureens. A good fat neck of mutton done in this manner is very fine. Lamb. Of whatever jointj let it be well roasted. Serve w ith mint sauce, {see page 132^,• and with sallad, pease, French beans, or caulifiovvers. For a fore-quarter of house-lamb ; when done, put it into the dish, eut off the shoulder, pepper and salt the ribs, and serve it as above. T'ongues and Udders. Parboil the tongue before you put it dowm to roast; stick eight or ten cloves about it, baste it with butter, and serve it up with some gravy and sweet-sauce. An udder may be roasted in the same manner. You may also lard the tongue nicely, but take care that the fire does not burn the larding. Leg of Pork. Pork, it should be particularly observed, requires more doing than any other meat ; and it is best to sprinkle it w ith a little salt the night before you use it, (except on the rind, which must never be salted), and hang it up. Follow the general directions ; stuff it with sage and onions, at the knuckle ; sprinkle it with sage and onions; serve it with gravy in tlie dish, and with potatoes and apple sauce. (see page 134.) Or, parboil the leg first, and take off the skin ; lay it down to a good clear fire, and baste it with butter; then shred some sage fine, and mix it with pepper, salt, nutmeg, and bread crumbs ; strew this over it whilst it is roasting; baste it again wdth butter just before you take it up, that it may be of a fine brown, and have a nice froth. Serve it as just directed. Chine of Poi'k. Make a stuffing of the fat leaf of pork; parsley, thyme, sage, ROASTED MEAT, POULTRY, &C. 173 sage, eggs; and crumbs of bread, season it with pepper, salt, shallots, aufl nutmegs, and stuff it thick; then roast it gently, and when it is about a quarter roasted, cut the skin in slips. Serve it with potatoes and apple sauce, as above. Loin of Pork. Score it well, and baste it, but put no flour on, which would make the skin blister; be careful that it is Jointed be¬ fore you lay it down to the fire. Sauce as above. Spare-rib of Pork. This joint is to be roasted with a fire that is not too strong, but clear; when you lay it down, dust on some flour, and baste it with butter; a quarter of an hour before you take ic up, shred some sage small; baste your pork, strew on the sage, dust on a little flour, and sprinkle a little salt before you take it up. Pig. \ Dress it as soon after it has been killed and scalded as possible. Skewer the legs back, and lay it to a brisk fire till thoroughly dry ; then have ready some butter in a dry cloth, and rub the pig w ith it in every part. Dredge as much flour over as will possibly lie.on it, and do not touch it again till it is ready to serve ; then, w ith a blunt knife, scrape off the flour very carefully, rub it well with the buttered cloth, and take off the head. Also take out the brains, and mix them with the gravy that comes from the pig. When you take it up, cut it down the back and belly, lay ’t into the dish, and chop some sage and bread quickly, as fine as you can, and mix them with a large quantity of fine melted but-, ter, that has very little flour. Put the sauce into the dish, garnished with the ears and two jaws. Hind-quarter of a Pig, Lamb Fashion. When house iamb bears a high price, the hind-quarter of a large pig will be a good substitute for it. Take olf the skin and roast it, and it will eat like lamb. Serve it with mint sauce or sallad. Half an hour’s roasting will be sui- ficient. Porkers Head. Take a fine young head, clean it well, and put bread and sage as for pig; sew it up tight, and put it on a string or hanging jack ; roast it as a pig, and serve in die same manner. Ham, 174 NEW LONt)ON FAMILY COOK. Ham^ or Gaimnon of Bacon. Take off the skin, and lay it in luke-vvann water for two or three hours. Then put it into a pan, pour upon it a bot¬ tle of white vvinej and let it steep for ten or twelve minutes. When spitted, put sheets of paper over the fat side, pour the wine in which it was soaked into the dripping-pan, and baste it all the time it is roasting. When roasted enough, pull off the paper, and dredge it well with crumbled bread and parsley shred fine. Make the fire brisk, and brown it. If you serve it hot, garnish it with raspings of bread ; but if cold, serve it with parsley. Hare. Having skinned it, let it be extremely wfell washed, and then soaked an hour or two in water: and if old let it lie in vinegar, to make it tender ; after which, wash it well again, in water. For the mode of trussing a hare, see the engraving.—A hare will take about an hour and a half to roast ; make the following stuffing : about three handfuls of bread crumbs, one of beef suet, chopped very fine, a little lemon-thyme and parsley, and two eggs; roll it up, and put it into the belly of the hare; cover the back of the hare with fat bacon, to keep it moist, and baste it very often. Serve with gravy in the dish, butter and currant jelly. Rabbits. Case them, baste them with butter, and dredge them with a little flour. Half an hour w'ill do them at a very quick clear fire ; and, if very small, twenty minutes will do them. Take the livers, with a little bunch of parsley, and boil them, and then chop them very fine together. Melt some good butter, and put lialf the liver and parsley into the butter, pour it into the dish, and garnish the dish with the other half. Let the rabbits be done of a fine light brown. Rabbits may also be roasted hare fashion ; or the same as the above, with fried jmrk-sausages round the dish. Turkey. Di •aw the sinew's of the legs, twist the head under the wing; and, in drawing the bird, be careful not to tear the liver, nor let the gall touch it.—Use a stuffing of sausage-meat; or, if sausages are to be served in the dish, a bread stuffing. As this makes a large addition to the size of the bird, observe that the heat of the fire must constantly be to that part; for the breast is often not done enough. A slip of paper should be put on the bone, to hindey it from scorching while the othep KOASTED MEAT, POULTRY, &C. 175 other parts roast. Baste well, and froth it up. Serve with gravy in the dish, and bread sauce in a sauce tureen. Turkey^ with Chesnuts. Roast a quarter of a hundred of chesnuts, and peel them ; save eight or ten, and bruise the rest in a mortar, with the liver, a quarter of a pound of ham, well pounded, and sweet herbs and parsley chopped fine: season it with mace, nut¬ meg, pepper and salt; mix all these together, and put them into the belly of your bird ; spit it, and tie the neck and vent close. For sauce, take the rest of the chesnuts, cut them in pieces, and put them into a strong gravy, with a glass of white wine : thicken with butler rolled in hour. Goose. After plucking and singeing carefully, let it be well washed and dried, and seasoning put in of onion, sage, and pepper and salt. Fasten it tight at the neck and rump ; and put it hrst at a distance from the fire. Paper the breast-bone. Baste it very well; and when the breast is rising, take off the paper. Serve the bird before the breast falls, or it will be spoiled by coming flatted to table. Let a good gravy be sent in the dish. Some persons, before they cut the breast, cut off the apron, and pour into the body a glass of port wine and two teaspoonfuls of mustard. Serve with potatoes, gravy and apple sauce. (See page 133^. A green goose, should be served with gooseberry sauce. (Seepage J29^. Ducks. Prepare them the same as geese, with sage and onion. A good fire will roast them in about twenty minutes. Dress wild ducks in the same way. Fowls. Put them dowm to a good fire, singe, dust, and baste them well with butter. They must be near an hour roasting. Make gravy of the necks and gizzards, and, when strained, put in a spoonful of browning. Take up the fowls, pour some gravy into a dish, and serve them with egg sauce. (Seepage 135). Chicken. The same as the preceding. A quarter of an hour will roast them; and when they are done, froth them, and lay them on a dish. Serve with parsley and butter poured over them. Pigeons. Cleanse them thoroughly, in several waters; and after you 176 NEW LONi:>ON FAMILY COOK. you have dried them, roll a lump of batter in chopped parsley, and season it with pepper and salt. Put this into the pigeons, and spit, dust and baste them. A good hre will roust them in twenty minutes. Serve with parsley and butter; and pease, or asparagus. Larks, and other small Birds. Having drawn and skewered them, tie the skewer to the spit. Baste them gently with butter, and strew bread¬ crumbs upon them till half done ; brown them, and serve with fried crumbs round. Pheasants, and Partridges. Dress them the same as turkies. (Seepage 11 ■\:). A phea¬ sant w'ill take twenty minutes ; a partridge a quarter of an hour. Serve with gravy, and bread-sauce. I'ovvls may be dressed in the same maimer. Guinea, and Pea Fowl. These must be roasted in the same manner as partridges and pheasants. fVild Ducks, Widgeons, Teal, 8pc. Wild fowl are in general liked rather under done; and if your lire is very good and brisk, a duck or wndgeon will be done in a quarter of an hour; for as soon as they are well hot through, they begin to lose their gravy, and if not drawn off, will eat hard. A teal is done in little more than ten jninutes. Woodcocks, Snipes, and Quails. These birds must never be drawn. Spit them on a small bird-spit; liour them, and baste them with butter ; have ready a slice of bread toasted brown, which lay in a dish, and set it under your birds, for the trail to drop on. When they are enough, take them up, and lay them on the toast; put some good gravy in the dish, serve with butter, and garnish with orange or lemon. Puffs and Pees. Draw them, and truss them cross legged, as you do snipes, and spit them the same way ; lay tlieni upon a buttered toast, pour good gravy into the dish, and serve them up quick. Plo^ei's. Green plovers should be roasted in the same way as wood¬ cocks, without drawing ; and serve on a toast. Grey plovers may be either roasted, or stewed with gravy, herbs, and spice. 3 Orlalom. BAKED MEATS, &C. 177 Ortolans. Roast them the same as woodcocks. Or 3 ' 0 ii may lard them with bacon; but this spoils the flavour of tlie ortolcin. Cover them with crumbs of bread. BAKED MEATS, &c. Rump of Beef. Cut the bone out, beat the flesh with a rolling-pin; sea¬ son with pepper, salt, and cloves, and lard the meat across, ihit the beef into an earthen pan, wdth tlie broken bones, some butter, bay-leaves, w hole pepper, one or two shalots, and sweet herbs; cover it close, and put it in the oven ; it will be done in six hours. Skim off the fat, dish the meat, and serve it with dried sippets and its own liquor. Leg of Beef Cut the meat off, and break the bones. Put all into an earthen pan, with two onions, and a bundle of sweet herbs, and season it with whole pepper, clove, and blades of mace. Cover it with water, tie the top close wdth brown paper, and put it in the oven. When done, skim off the fat, strain the liquor, pick out the fat and sinews, and put them in a saucepan with a little of the grav}' and butter rolled in flour. When thoroughly hot, pour it into the dish with the meat, and serve. O.T Cheek. This must he done in the same way. Should the liquof be too rich, it may be weakened w'ith boiling water. Calf's Head When properly cleaned, put it into a large earthen dish, and rub the inside with butter. Place iron skewers across the top of the dish, and lay the head on them. Grate some nutmeg over the head, with sweet herbs shred small, crumbs of bread, and a little lemon-peel. Flour it, stick butter in the eyes, and on different parts of the head, and send it to the oven. Throw a little pepper and salt over it, tind put into the dish a bunch of sweet herbs, an onion, a blade of of mace, some whole pepper, two cloves, and a pint of wa¬ ter, and boil the brains with sage. When done, lay it on a dish before the fire ; then mix the seasoning, and put it into KO, G. • z - a sauce- 178 NEW LONDON FAMILY COOK. a saucepan. When hot^ strain it off, and put it again into the saucepan. Put into it butter rolled in flour, the brains, and sage chopped flne, a spoonful of ketchup, and two of red wine. Boil the whole for a minute, pour it over the head, and serve hot. Lay your pig in a dish well buttered, flour it all over, rub some butler on it, and send it to the oven. When done, take it out, rub it over with a buttered cloth, and put it into the oven again till it is dry; then lay it in the dish, and cut it up. Take the fat from tlte dish it was baked in, and some gravy will remain at the bottom. Put this to a little veal gravy, with butter rolled in flour, and boil it up with the brains; pour it into a dish, and mix it well with the sage that comes out of the belly, Serve with apple sauce. (A'ee ■page \o\). Bullock's or Calf 's Heart. Stuff it with crumbs of bread, chopped suet, sweet mar¬ joram, lemon-peel grated, pepper, salt, nutmeg, and the yolk of an egg, and put it into the oven. \Wien done, serve it up vvith grav\g melted butter, and currant jelly. The same methods must be observed whether baked or roasted. / BROILING. lllllllTI !■! General Observe at ions. THE best general ride for the broiling of steaks, chops, &c. is to keep a clear fire, that the tneal may be done with nicety, and have no ill taste*. Grease the gridiron, to prevent the meat from burning ; turn it often and quickly, by which the'juices W'ill be re¬ tained, and its natural flavour preserved. Keep the dish quite warm while you broil, lltat the meat may be erved as hot as possible. Beef Steaks. Have them cut from die rump, about lialf an inch tliick ; broil on one side till brown ; turn them, and wlien the other side BliOILING. 179 side is brown also, lay them on a dish, with butter betweeu each steak ; sprinkle will) pepper and salt, and let them stand two or three minutes; slice a shalotthin into a spoon¬ ful of water; then lay on the steaks again, turn them till they are done; then put them in the dish, pour the shalot and water over them, garnish with horse-radish, and serve with potatoes. Mutton Steaks. Have them cut about half an inch thick ; if from the loin, take off the skin and part of the fat. Lay on the steaks, and turn thetn quickly; slant the gridiron, to pre¬ vent the fat’s dropping into the fire and smoking them. When done, put them on a hot dish, rub them with butter, slice a 9balot iiito a spoonful of water, and pour on, with a spoonful of ketchup, serve hot, with horse-radish and pickles. Pork Chops. The same rules must be observed as for mutton chops, ex¬ cept that they require more doing. When done, add a little good giav\^ to them ; and in order to give them a pleasant flavour, strew over a little sage shred line. Serve with po¬ tatoes. Beef Palates. After peeling your palates, put them into a stewpan, with a bit of butter rolled in flour, salt and pepper, two shalots, a clove of garlic, two cloves, parsley, a laurel leaf, thyme, and as mucli milk as will simmer tliern till tender. When clone, take them out, and rub over them the yolks of eggs with bread crumb; broil them slowly, and when cnougli, serve with piquant sauce. (Sec page 157 )• Plp;eons. These may be broiled whole or split, over a clear fire. If W'holc, shred some parsley fine, with a piece of butter, pep¬ per and salt, and put into tlieir bellies, tying both ends. If you split them, season the iiiside .with pepper and salt; and when done, serve with parsley and butter poured over them. Chiekeu. Slit your chicken down the back, season them with pep¬ per and salt, and lay tlmm on the gridiron over a clear fire, and at a great distance. Let the insides continue next the fire till about half done; then turn them, taking care thatl the fleshy sides do not burn, and broil them till of a line brown. Have ready gravy sauce, with mushrooms, and garnish with z 2 lemon 180 NEW LONDON FAMILY COOK. lemon, and the livers broiled ; the gizzards cut, slashed, and broiled, with .pepper and salt; or with the following sauce: take a handful of sorrel, and dip it in boiling water; then drain it, and have ready half a pint of good gravy, a shalot shred small, and some parsley boiled ; thicken it with butter rolled in flour, and add a glass of red wine ; then lay your sorrel in heaps round the chicken, and pour the sauce over them. Put a salamander into the fire; then cut a slice of bread, toast it brown, butter it, lay it in a dish, and set it before the fire; poach six or seven eggs just enough to set the whites, take them out carefully, and lay them on your toast: brown them with the salamander, grate some nutmeg, and squeeze a Seville orange over. Garnish with orange sliced. FRYING. Beef Steaks. Fry your steaks in butter over a brisk fire, and when they are of a good light brown, put them in a dish before the fire. Then take half a pint of hot gravy, and put it into the pan with pepper and salt, and two or three shalots chop¬ ped fine. Boil them up in the pan for two or three irrinutes, and then pour the whole over the steaks. Garnish with horse-radish. Neat's Tongue. When boiled till tender, cut it into slices, and season with nutmeg, cinnamon, and sugar. Beat up the 3 'olk of an egg with a little lemon-juice, and rub it over the slices with a feather. Make some butter boiling hot in the frying-pan, and then put in the slices. Wlien done, serve with melted butter, sugar, and white wine, made into a sauce. Neat's Feet. Cut the feet in two, take out all the bones, and put the ;meat into the frying-pan with some butter. When it has fried a few minutes, put in some mint and parsley shred fine, a little salt, and some beaten butter. Add the yolks of two eggs beaten fine, half a pint of gravy, the juice of a le~ 1 mop FRYING. 181 mon, or of an orange^ and a little nutmeg. When done, put it into your disii, and pour the sauce over it. Venison. Cut the meat into slices, and make a gravy with the bones. Fry it of a light brown, and keep it Imt before the fire. Put butter rolled in flour into the pan, and stir it till thick and brown. Put in half a pound of powdered sugar, with the gravy made from the bones, and some red wine : Have it the thickness of cream ; squeeze in a lemon, warm the venison in it, put it in the dish, and pour the sauce over. Veal Cutlets. Cut the veal into thin slices ; dip them into the yolks of eggs beaten up fine, and strew over them crumbs of bread, sweet herbs, lemon-peel, and grated nutmeg, and fry them with fresh butter. When the meat is done, lay it in a dish before the fire. Shake a little flour in the pan, and stir it round ; put in some good gravy, with the juice of a le¬ mon, stir the whole together, and pour it over the cutlets. Garnish with sliced lemon. Sweetbreads. Cut them into long slices, beat up the yolk of an egg, and rub it over them with a feather. Make a seasoning of pepper, salt, and graied bread; strew this over, and fry them in butter. Garnish with crisped parsley, and small thin slices of toasted bacon. Calf's Brains. Cut them in four, and soak them in common stock and white wine; with lemon, pepper, salt, thyme, laurel, cloves, paisley, and shalois. In about half an hour take them out, and soak them in batter made of white wine, a little oil, and a little salt, and fry them of a fine colour. Sirevv over them crumbs of bread mixed with the yolks of eggs. Garnish with fried parsley. Serve with melted butter. Neck, or Loin of Lamb. When cut in thin slices, pepper and salt, and put a little nutmeg on tliem, and fry them in fresh butter; when done, take out the steaks, lay them in a dish before the fire to keep them hot: pour out the butter, shake a little fiour into the pan, pour in a quarter of a pint of boiling water, and put in a piece of butter; shake all together, boil ^t up, pour it over tlie steaks, and send tnem to table. Tripe, 182 NEW LONDON FAMILY COOK. Tripe. Cat your tripe into small square pieces^ dip them in some small beer baiter, or yollvs oi’ eggs, and fry tiiern in good chapping, till of a nice light brown ; then take them out, let them drain for a minute, and serve with plain melted butter. Saiisos^es. In addition , to the usual method off rying sausages, take six apples, and slice lour of them ; cut the other two into quar¬ ters, and take the cores out. Fry the slices with the sau¬ sages till they arc of a nice light brown. When done, put the sausages into the middle of the dish, and the apples round them. Garnish with the apples quartered. Chicken. Cut them into quarters, rub them with the yolk of an egg; strew on ci umbs of bread, jiepper, salt, grated nutmeg, le¬ mon-peel, and chopped parsley. F'ry them in butter, and when done, put them in a dish before tiie fire. Thicken some gravy with flour, add a small quantity of Caveimc pep¬ per, some mushroom powdei' or ketchup, and a little lenron- juice. Pour it over the chicken, and serve them. STEWING. Rump of Beef. Roast it till about half done, then put it into a large stewpan, with three pints of water, one of small beer, one of port wine, some salt, three or four spoonfuls of vinegar, tvyo of ketchup, a bunch of sweet herbs, some onions, cloves, and Cayenne; cover it close, and simmer for two or three hours. When clone, lay it into a deep dish, set it over hot water, and cover it close. Skim the gravy ; put in pickled mushrooms, truffles, morels; thicken the gravy with flour and butter, heat the whole together, and pour over the beef. Forcemeat-balls are an agreeable addition. Beef Gobbets. Cut any piece, except the leg, into small pieces, and juit them into a stew})an. Cover with water, and when stewed an hour, put in a little mace, cloves, and whole pepper, lied loosely in a muslin rag, ^Y!lll some celery cut small. Then add I 183 , ’ STEWING. Bftld salt, turnips and carrots pared and cut in slices, parsley, a bunch of sweet herbs, a crust of bread, and an ounce of hfirlev or rice. Cover it close, and let it stew till it is tender. Then takeout tiie herbs, spices, and bread; have a Trench rdi! nicely toasted, and cut into four parts. Tut these into yf)!ir dish, pour in the meat and sauce, and send it hot to table. Beef Stealcs. Season your steaks, and lay them in a stewpan. Put half a pint of water, a blade or two of mace, an anchovy, a small bunch of herbs, a piece of butter rolled in flour, a glass of white wine, and an onion. Cover close, and let it stew till the steaks are tender; then take them out, strew some dour over thetn, fry them in fresh butter till they are of a nice brown, and pour off the fat. Strain the sauce that they were stewed in, pour it into the pan, and toss it up all together till tlie sauce is quite hot and thick. Theji lay your steaks in the dish, pour the sauce over them, and serve vvitli horse-radish and pickles. Another JVay. Take rump steaks cut thick ; brown them in a stew-pan with some butter, and a little water. Add a few spoonfuls more water, an onion sliced, two or three anchovies, with white pepper and salt. Cover close, and stew the steaks over a slow liie for the space pf an hour, or till sufficiently done. When stewed completely, tender, skirn off the fat, and add a'glass of jjort w'ine, a few oysters, some ketchup, and a little anchovy liquor. Serve up hot.. I'illet of Veal. Take the fillet of a cow calf, stuff’ it well under the udder, and at the bone-end quite through to the shank. Set it into the oven, with a pint of water under it, till brown : then put to it three pints of gravy. Stew it till it is tender, and add a few morels, truffies, a tea-spoonful of lernon-pickle, a large one of l)ro\vning, one of ketchup, and a little Cay¬ enne pepper. Thicken it with a lump of butter rolled in flour, l^ut your veal into a dish, then strain the gravy over it, and lay round forcemeat-balls. Garnish with sliced lemon and pickles. Brotening. To make browning, a very useful culinary preparation, al¬ luded to in the above article, beat small four ounces of trebie-refined sugar, and put it into a frving-pai), with one ounce 184 NEW LONDON FAMILY COOK. ounce of butter. Set it over a clear fire; mix it well toge¬ ther ; and when it begins to be frothy, 1>3'^ the sugar dis¬ solving, hold it liigher over the fire. Have ready a pint of red wine; and when the sugar and butter are of a deep brown, pour in a little of the wine, and stir the,whole w'ell together; then add more wine, stirring it all the time. Add half an ounce of Jamaica pepper, six cloves, four shalots peeled, two or three blades of mace, three spoonfuls of ketchu[), a little salt, and the rind of a lemon. Boil it slowl}^ about' ten minutes, and then pour it into a bason. When cold, take off the scum veiy clean, and bottle it up for use. Breast of Veal. Stew it gently, till tender, in some stock, a glass of white wine, some sweet herbs, mushrooms, two or three onions, some pepper and salt. When done, Strain and scum the sauce. Garnish with force-meat balls. Knuckle of Veal. Put your veal into a stewpan, upon four wooden skewers, placed crossways, some .with turn or three blades of mace, some whole pepper, an onion, a crust of bread, and two quarts of water. Cover close, and after boiling, let it sim¬ mer for twm hours. When done, put it into your dish, and strain the liquor over it. Garnish with lemon. Neck of Veal. Lard it with pieces of bacon rolled in pepper and salt, shalots, and spices. Put it into your stew-pan with about three pints of common stock, two onions, a laurel leaf, and a little brandy. Let it simmer gentK' till it is tender, then put it into your dish, take the scum clean off the liquor, and pour it on the meat. Calf's Head. Having well cleaned it, lay it in water for an hour. Take out the eyes, brains, bones, and tongue; but do not break the meat. Chop the eyes with a pound of ham, veal, beef- suet, two anchovies, a bit of lemon-})eel, some nutmeg, and sweet herbs ; mix with it the yolks of three eggs; reserve enough meat to make about twenty balls ; take some fresh mushrooms, the yolks of si.x eggs chopped, half a pint of oysters, or pickled cockles; mix all together, having first stewed your oysters. Stuff the head and close it, tie it tight, put it into a deep stew-pan, and add two quarts of gravy, with a blade or tw'o of mace. Cover close, and let it stew two STEWIXG. 185 two hours; heatup the brains with lemon-peel cut fine, ])ar- sle}' chopped, nutmeg grated, and the yolk oFanegg; fry half the brains in little cakes, also fry the balls, and keep them both hot; strain the gravy that the head was stewed in, and add half an ounce of truffles and morels ; boil ail together, put in the rest of the brains that are not fried, stew all toge¬ ther for a minute or two, pour it over the head, and lay the fried brains and balls round it. Garnish with lemon. Lamb’s head done in this way is exeellent. Ox Cheek. Bone and wash the cheek, tie it up as a rump of beef, and put it into a braising-pan, with some stock; when it boils, skim it, add two bay-leaves, garlic, onions, cham¬ pignons, celery, carrots, half a small cabbage, turni[)s, sweet herbs, whole black pepper, allspice, and mace : stew it till neai'ly done, then cut qff the strings, put the cheek into another stew-pan, strain the liquor, and skim off the fat; season with lemon-juice, Cayenne pepper, and salt; add a little browp.ing {see page 183), clear it with eggs, strain it through a tamis-cloth to the cheek, and stew it till tender. Neat's Tono'iie, C> Cover it with water, and let it simmer two hours. Peel, and put it into the liquor again, with pepper, salt, mace, cloves, and whole pepper tied in a bit of fine cloth ; a few capers, chopped turnips, carrots sliced, half a pint of beef gravy, a little white wine, and some sweet lierbs, 'Stew it gently till tender; take out the spice and sweet herbs, and thicken it with butter rolled in flour. Neat's Palates. Lay them in warm water for half an hour, Avash them clean, put them in a pot, cover it with brown paper, tic it close, and send it to the oven with as much water as will cover tliern. When tender, take them out, skin them, and cut them into pieces about half an inch in breadth, and three inches long. Put them into a stew-pan, with a pint of veal gravy, one spoonful of white wine, the same of ketchup and browning, one onion stuck with cloves, and a slice of lemon. Stew' them half an hour, then take out tire onion and lemon, thicken the sauce, and pour the whole into a dish. Have ready boiled some artichoke bottoms, cut them into quar¬ ters, and lay them over the palates, with forcemeat ball and morels. Garnish with sliced lemon. iso.d 2 a Tarkcj/i 186 NEW LONDON FAMILY COOK. Turkey^ or Fowl. Put a turkey or fowl into a stew-pan, with a sufficient quantity of gravy, some celery cut small, and a muslin rag filled with mace, pepper, and allspice, lied loose, an onion and sprig of thyme. When done, take up your fowl, thicken the liquor it was stewed in with butter and flour; and having dished it, pour the sauce into the dish. Chicken, Half boil in as much water as will just cover them ; then take them out, cut them up, and take out the breast bones, Put them into j^our stew-pan with the liquor, adding a blade of mace, and a little salt. Cover the pan close, set it over a slow fire, and let it slew till the chicken are enough ; then put the whole into your dish, and send it to table. Goose., or other Giblets. Well scald them, then cut the neck into four pieces, the pinions into two, and slice the gizzard. Put them into your stew-pan with two quarts of water, or common stock, vvith some sweet herbs, an anchovy, a few pepper corns, three or four cloves, a spoonful of ketchup, and an onion. When tender, put in a spoonful of good cream, thicken with flour and butter, pour the whole into a soup- dish, with sippets, and serve it up. Duck. Take two ducks, properly picked and drawn, dust them with flour, and set them before the fire to brown. Put them into a stew-pan, with a quart of water, a pint of red wine, a spoonful of walnut ketchup, the same of brow'uing, {see page 18a), an anchovy, half a lemon, a clove of garlic, a bunch of sweet herbs, Ca 3 ’^enne pepper, and salt. Let them stew gently till tender; then lay them on a dish, and keep theni hot. Skim off the fat from the liquor, strain it through a hair sieve, add a few morels and truffles, boil it quick, till reduced to about ludf a pint: then pour it over your ducks, and serve them up. Dt(ck, with Green Peas, Half roast a duck. Put it into a stew-pan, with a pint of good gravy, some mint, and three or four leaves of sage cut small. Close cover, and let the duck continue in the pan for half an hour. Put a pint of green peas, boiled as for eating, into the pan, after having thickened the gravy, l)ish up the duck, aud pour the gravy and peas over it. rigeeais. STEWING. 187 Pis:eo7is. Make a seasoning of pepper, salt, cloves, mace, sweet herbs, and a piece of butter rolled in flour, and put it into their bodies. Tie up their necks and vents, and half roast them : stew them in a quart of good gravy, a little white ■wine, whole pepper, mace, lemon, sweet herbs, and a small otiion: take them out when done, and strain the liquor through a sieve; ekim it, and thicken with a piece of butter rolled in flour; then put in the birds with some pick- led mushrooms, and stew them about five minutes; put them into a dish^ pour the sauce over, and serve them. Pheasants. Put a pheasant into a stew-pan, with as much veal stock as will cover it; stew it till there is liquor enough left for sauce, then skim, aud put in artichoke bottoms parboiled, beaten mace, a glass of wine, pepper and salt; thicken with a piece of butter rolled in flour, and a little lemon-juice. Take up the pheasant, pour the sauce over it, put forcemeat balls into the dish, and serve it. Partridges* Truss them as for roasting, stuff the craws, and lard them down each side of the breast: roll a bit of butter in pepper, salt, and beaten mace, and put it into the bellies. Sew' up the vents, dredge them with flour, and fry them of a light brown; then put them into a stew-pan, with a quart of good gravy, a spoonful of white wine, the same of ketchup, a tea-spoonful of lemon-pickle, half the quantity of mush¬ room-powder, one anchovy, half a lemon, and a sprig of sweet marjoram. Cover close, and stew them half an hour; take them out, thicken the gravy, boil it a little, pour it on the parpidges. Lay round them artichoke bottoms belled and cut in quarters, and the yolks of four hard eggs. JFoodcocks, The same as the above. C K O 4^ 4\ ^ HASHING 188 XEW LONDON FAMILY COOK. IIASIIING AND AIINCING. Beef. CUT beef that has been clres&ed into thin slices^ put them into a stevv-paii, with slices of pickle^ either walnuts or onions ; then make a sauce with chopped shalots or onions, passed witii a bit of fresh butter over a slow fire, till nearlj (Tone; after which add a pint of veal stock, or gravy, and a little ketchup. Boil it ten minutes, season wdth Ca^’^enne pepper and salt; then strain it to the beef, let it stew gently till thoroughly hot, and add a small quantity of browning. (!See page 183). Mutton.. This may be done in the same way. Calf's Head. Chop a head in two, without the scalp, w^ash and blanch it, peel the tongue, cut it in slices, and likewnse the meat from the head. Atid blanched morels and truffles, egg and forcemeat bails, (seepage ISG), stew’^ed mushrooms, (seepage ]3l}, artichoke bottoms, and well seasoned cullis. Stew the meat gently till nearly done, and then add slices of throat sweetbreads. When served up, put the brains, and broiled rashers of bacon, round the hash. If preferred, half the head may be put on the top, pre¬ pared thus: one half, when blanched, to be done over with the yolk of a raw' egg, seasoned with pepper and salt, strew¬ ed with bread crumbs, baked till tender, and coloured with a salamander. The brains tnust be egged, rolled in bread crumbs, and fiied in boiling lard. ]\Iinced Veal. Cut some dressed veal into small pieces; put it into a stew-¬ pan, with grated lemon-|)eel, and a little beohemel, (see page I'-G), season to the palate with Cayenne [)epper, lemon- juice, and salt; stew the veal gently ten minutes, and serve it with sippets. Venison. Cut your venison into small pieces, and put it into a stew-¬ pan, w ith a glass of red wine, a spoonful of ketchup, the same of browning, (see page ]83J, an onion stuck with clyves, and liulf an anchovy chopped small. When it boils, put HASHING AND fllNCING. m ■put in your venison, and let it remain till thoroughly heated. 'I'hen pour the whole together into a soup-dish, with sippets. Garnish with red cabbage or currant jelly. Turhies, Fowls, or Rabbits. Cut into neat pieces turkies, fowls, or rabbits, that have been dressed ; put them into a stew-pan ; make a thickening with fresh butter, flour, and chopped shalots or onions, mixed over a slow fire. Add veal stock, a little lemon pic¬ kle, and ketchup; season to the palate ; put a small quan¬ tity of browning, (see page 183^, boil it for ten minutes, strain it to the poultry, and let it stew gently ; or, instead of the thickening and veal stock, add cullis, with lemon pickle and ketchup. Serve it with a few pieces of the fowl grilled round it. Hare, Wild Fowl, Pheasant, and Partridge. Cut as above into small pieces ; put them into a stew-pan, and add a liquor made in the same way as for venison; or put cullis and red port, with their own gravy. Jugged Hare. Case the hare, cut oft’ the shoulders and legs, and divide the back into three pieces. Daub them well with fat bacon, and put them into a stew-pan with the trimmings. Add all¬ spice, mace, and whole pepper, a clove of garlic, three onions, two bay-leaves, parslejg thyme, and savory, tied together; a quart of veal stock, three gills of red port; sim¬ mer them over a fire till nearly done. Then take out the shoulders, legs, and back ; put them into another stew-pan, strain the liquor to them, and add some butter and flour to . thicken it. Let it stew till tender, skim oft' the fat, season with Cayenne, salt, and lemon-juice, and serve it up in a deep dish. PRICASSEEING. I I ™ill 1 1 iHUin-lLUtlWmr— r Neat's Tongue. ROIL the tongue till tender, then peel, and cut it into slices. Put them into a frying-pan with butter, and fry them till brown. Pour the butter from the pan, and put in some good gravy, with sweet herbs, an pnion, pepper, salt, a blade or two of mace, and a gill of wine. When they 190 JJEW LONDON FAMILY COOlt have simmered half an hour, take out the tongue, strain ttie gravy, and put all again into the pan, with yolks of two eggs beaten fine, a little nutmeg grated, and some butter roiled in dour. Shake the whole well together, and when it has simmered for almut five minutes, put the tongue into your dish, pour over the sauce, and serve hot,, Beef Palates, Boil them till tender; then b'laneh and sCrUpe them. Kub them over with mace, nutmegs, cloves, pepper beaten fine, mixed witl^ crumbs of bread. Put them into a stew-pan with hot butter, and fry them brown on both sides. Pour off the fat, put as much beef or mutton gravy into a stew- pan as if sauce, an anchovy, a little lemon-juice, salt to make it palatable, and a piece of butter rolled in flour. When these have siipmered a quarter of an hour, dish them up, and garnish with sliced lemon. Sweethreads, broxm. Scald and cut your sweetbreads into slices. Beat up the yolk of an egg fine, and put to it some pepper, salt, and nutmeg. J)ip the slices of sweetbread into this, and fry them of light brown. Thicken a little good gravy wnlh flour; boil it well, and add ketchup or mushroom powder, juice of lemon, and Cayenne pepper. Stew the sweetbreads in this about five minutes, put the whole into a dish, and serve it up. Garnish wdth sliced lemon. Sxoeethreadsy xcdiite. Scald and cut those as before, thicken some veal gravy wiili a piece of butter rolled in flour, a little cream, some grated lemon peel and nutmeg, white pepper, salt, and a little mushroom powder. When these have stewed about ten minutes, put in the sweetbreads, shake the pan, and let them simmer ; then squeeze in a little leraon-juice, pour the whole into a dish, and serve it up. Lamb's Stones. Fry them in lard till of a nice brown, then take them out, amfl place them before the fire: thicken about half a pint of veal gravy with some flour, add a slice of lemon, a little ketchup, a tea-spoonful ol lemon-pickle, grated nutmeg, the yolk of au egg beaten fine, and two spoonfuls of thick cream. Put these into a saucepan over the fire, and shake it till it looks w bite and thick ; then put in the lamb’s stones, give them a shake, and when hot, put them on a dish, with boiled FRICASSEEINO. 1C)1 boiled forcemeat balls rounds intermixed wltli tbin slices of lemon as a garnish. Calf's Feet. Parboil, and take out the long bones, split them, and then put them into a stew-pan, with some veal gravy, and a s:lass of white wane. Add the volks of two or three effcs beaten up w'ith a little cream, grated nutmeg, salt, and a bit of butter. Stir it till of a good thickness; and when the whole has gently simmered for about ten minutes, pour it into your dish. Garnish with sliced lemon- Chiclceti, or Rabbits., Cut them into pieces, blanch and drain them. Then put them into a stew-pan, with a little veal stock, a blade of mace, and a w’hol6 onion. Stew them gently till three parts done; then add slices of blanched throat sweetbreads, stew¬ ed w'hite button mushrooms, egg-balls, and pieces of arti¬ choke bottoms. When they are all nearly stewed, season with salt and lemon-juice, add a liaison of three eggs, and serve it up very hot, with the mace and onion taken out. Pigeons. Cut the pigeons in pieces, and fry them of a light brown. Put them into a stew-pan, with good gravy; w’hen stewed an hour, throw in a slice of lemon, half an ounce of morels, and a spoonful of browming; stew them five minuses longer, take them up in a dish, thicken the gravy with butter rolled in flour, and strain it on the pigeons. Lay force-meat balls round, and garnish wdth pickles. Tripe. Cut it into small square pieces; put them into your stew-, pan, with as much white wine as will cover them, white pep.- per, shred ginger, a blade of mace, sweet herbs, and an onion. JStew it a quarter of an hour, take out the herbs and onion, and put in a little shred parsley, the juice of a lemon, half an anchovy cut small, a gill of cream, and either the yolk of an egg, or a piece of butter. Season to your taste, and garnish with lemon. Boil them hard, and take out some of the yolks whole: then cut the rest in quarters, yolks and whites together. Set on some gravy wdth a little shred thyme a?id parsley in it, and when it boils up, put in your eggs, with a little grated putmeg, and shake them up with a piece of butter till it is pf a proper tbickne.s3. Serve it up hut. •*^OQ > NEW LONDON FAMILY COOK. ■J92 with Onions and Mushrooms. When the eggs ate boiled hard, take out the yolks entire, and cut the whites in slips, with some onions and mushrooms. Fry the onions and mushrooms, throw in the whites and turn them about a little. Pour off the fat, if there beany; flour the onions. See. and put to them a little good gravy. Boil this up, then put in the yolks, and add a little pepper and salt, Let the whole simmer for about a minute. Serve it up. RAGOUTS. Beef. TAKE a piece of fat beef, cut the meat from the bones, flour, and fry it in a large stewpan with butter till brown, and cover it in the pan with a gravy made in the following manner: take a pound of coarse beef, half a pound of vea! cut small, sweet herbs, an onion, whole black and white pepper, mace, cloves, a piece of carrot, a slice of lean bacon steeped in vinegar, and a crust of bread toasted brown. Add a quart of white wine, and let it boil till it is jialf wasted. Pour a quart of boiling water into the stew'pan, and let it stew gently. As soon as the gravy is done, strain it, and pour it into the stew pan with the beef. Take an ounce of truffles and morels cut small, wdth some fresh or dried mushrooms, and two spoonfuls of ketchup. Cover it close and let it stew till the sauce is thick and rich. Have ready some artichoke bottoms quartered, and a few pickled mush¬ rooms. Boil the whole together, lay the meat in a dish, pour the sauce over it, and serve it hot. Beef Palates. Boil them till tender, and cut them into square, and long pieces. Melt a piece of butter into the stewpan, and stir in a large spimnful of dour, put to it a quart of good gravy, three shalots chopped iinc^, a gill of white wine, two or three slices of lean ham, and half a lemon. Boil them twenty minutes, strain the liquor through a sieve, and put it into the pan, with the palates and forcemeat; some triiffles and morels, and pickled or fresh mushrooms stewed in gravy; season it with pepper and salt. Toss them all up for five minutes, dish them, and garnish with lemon or beet-root. Breuii RAGOUTS. 193 Breast of Veal., Half roast it, then take out the bones, and pnt the meat into a stevvpan, with a quart of veal gravy, and two ounces of truffles and morels. When the meat is tender, and just be- fo re yon -thicken the gravy put in some oysters, pickled mushrooms, and pickled cucumbers, in small square pieces, and the yolks of four eggs boiled hard. In the mean tone, cut your sweetbread into pieces, and Iry it of a light brown. When the veal is well stewed, dish and pour the gravy hot upon it. Lay your sweetbread, morels, truffles, and eggs round it, and garnish with pickled barberries. Calf's Feet. Boil them, bone, and cut the meat in slices ; brown them in the frying-pan, and then put them in some good beef gravy, with morels, truffles, and pickled mushrooms ; the yolks of four eggs boiled hard, some salt, and butter rolled in flour. Mutton. Cut some slices, the right way of the grain, off a leg of mutton ; pare off all the skin and fat. Then put some butter into your stewpan, and shake flour over it; add two or three slices of lemon, with half an onion cut small, a bunch of sweet herbs, and a blade of mace. Put these and your meat into the pan, stir them together for five or six minutes, and then put in half a pint of gravy, with an anchovy minced, and a piece of butter rolled in flour. Stir the whole well together, and when it has stewed about ten minutes, serve it hot. Garnish with pickles and sliced lemon. Fore Quarter of Lamb. Takeoff the knuckle-bone, and cutoff all the skin. Lard well with bacon, and fry it of a nice brown. Put it into a stewpan, and just cover it with gravy, a bunch of sweet herbs, pepper, salt, beaten mace, and a little whole pepper. Cover it close, and let it stew half an hour. Strain off the gravy, and have read}' half a pint of fried oysters. Pour off the fat, and put them into the gravy, with two spoonfuls of red wine,, a few mushroons, and a piece of butter rolled in flour. Boil all together, with thejuice of half a lemon. Lay the lamb in. the dish, pour the sauce over it, and send it to table. Pig's Feet and Ears. Boil them till tender, cut the ears into long narrow slices, and split the feet down the middle. Put into a stewpan half a pint of beef gravy, a teaspoonful of lemon pickle, two of NO. 7. JB ' ketchup. 1.^4 NEW lONDON FAMILY COOK. ketcliiip, the same of browning, (Seepage 183,j and a little salt. Thicken with butter rolled in flour, and put in the feet and ears. Let them boil gently, and when done lay the feet in the middle of the dish, and the ears round them. Strain the gravy, pour it over, and garnish with crisped parsley. Sweetbreads. Eub them with the yolk of an egg, strew over crumbs of bread, parsley, thyme, and sweet marjoram shred small; pep¬ per and salt, make a roll of forcemeat like a sweetbread, put it in a veal caul, and roast them in a Dutch oven; take brown grav}^ a little lemon pickle, mushfoom ketchup, and the end of a lemon; boil the gravy, and when the sweetbreads are enough, lay them in a dish, with a forcemeat in the mid¬ dle, take the end of the lemon out, and pour the gravy into the dish. Goose. Skin, and dip the goose into boiling water, and break the breast bone, that it may lie quite flat. Season with pepper, salt, and a little beaten mace; lard it, and flour it all over. Take about a pound of beef suet, and put it into your stew- pan, to melt; when boiling hot, put in the goose. As soon as you find the goose brown all over, put in a quart of boiling beef gravy, sweet herbs and a blade of mace, some cloves, whole pepper, two or three small onions, and a bay leaf. Cover the pan close, and let it stew gently over a slow fire. If the goose be small, it will be done in an hour^ but if large, an hour and a half. Make a ragout for it, in the following manner: Cut turnips and carrots into small pieces, with three or four onions sliced ; boil, and put them, with half a pint of rich beef gravy, into a saucepan, with some pepper, salt, and a piece of butter rolled in flour. Let them stew a quarter of an hour. When done, take the goose out of the stew pan, drain the liquor well from it, put it into a dish, and pour the ragout over it. Livers of Poultry. Put the livers of a turkey, and lialf a dozen fowds, for a short time into cold water ; take the fowl livers from the water, and put them into a pan, with a (juarter of a pint of gravy, a spoonful of pickled or iicsii mushrooms, one of ketchup, and a piece of butter rolled in flour. !3e:ison with j>epper and salt, and stew thotn gently ten minutes. In the mean time, broil the turkey’s liver nicely, and lay it in the middle, with the stewed livers round it. Pour the sauce over, garnish v\ ith lemon, and serve it. MADE MADE DISHES. 195 MADE DISHES. General Observations. THE vessels and covers must be perfectly clean, quite free from sand, and well tinned. White sauces should have a certain tartness. Before you add either eggs or cream, let the other ingredients be well mixed, and make it of a proper consistence ; as neither eggs nor cream will thicken it. Do not stir them with a spoon, neither must iney be put on the fire, after the eggs and cream are put in. Hold your saucepan at a proper distance over the fire, and shake it round one way. Whatever is dressing, must be taken out with a fish slice, and the sauce must be strained to it; this will keep it clear. In browning let no fat remain on the top. Wine or anchovy must be put in some time before the dish is ready. Forcemeat balls must be well drained from the fat; they must not boil in the sauce, but be put in after the meat is dished up. In most made dishes, forcemeat balls, morels, truffles, artichoke bottoms, and pickled mushrooms, may be used with advantage ; in many dishes a roll of force meat may supply the place of balls, which is pre- fei’able when it can be used with propriety. We commence the made dishes, with Turtle, in the English way. Hang lip the turtle the night before it is to be dressed ; cut off its head ; or, a weight may be placed on its back, to make it extend itself; after which cut off its head and fins. In the former case, it must bleed freely ; when dead cut the belly part clean oft, sever the fins at the joints, take away the white meat, and put it into spring water. Draw, cleanse,and wash the entrails ; scald the fins,the head, and the belly shells ; saw the shell about two inches deep all round, 2 scald, 196 NEW LONDON FAMILY COOK. scaldj and cut it in pieces,, put the shell, head, and fins, into a pan, cover them with veal stock; add shalots, thyme, sa¬ vory, marjoram, parsley, a little basil, cloves, mace, and a nutmeg. Chop the herbs, and pound the spice very fine. Stew it till tender, then take out the meat, and strain the liquor through a sieve. Cut the fins in three pieces, and take all the brawn, as this meat is called, from the bones, and cut it in neat square pieces. Melt butter in a stewpan, and put the white meat to it; simmer it gently till nearly done ; then take it out of the liquor, and cut it in pieces about the size of a goose’s egg. Cover the bowels, lungs, heart, &c. with veal stock ; add herbs and spices as before, and stew them till tender. The liver must be boiled by itself, being hitter, and not improving the colour of the other enfrails, which should be kept as white as possible. The entrails be¬ ing done, taken up, and cut in pieces, strain the liquor through a sieve. Melt a pound of butter in a stewpan large enough to hold all the meat; stir in half a pound of Hour,; put in the liquor, and stir the whole till well mixed. Make a number of forcemeat balls. Put to the whole three pints of Madeira, a high seasoning of Cayenne pepper, salt, and the juice of tw'o lemons. The deep shell must be baked whether filled or not, as the meat must be either browned in the oven, or with a hot iron. The shell thus filled, the remainder is to be served in tureens. In filling up the shells and tureens, a little lat should be put at the bottom, the lean in the centre, and egg and forcemeat ball, with part of the entrails on the top. Where a grand callipash is required to be separately served, the large shell should have an ornamental raised crust covering, pasted round the sides, and on the top, glazed with egg, and baked ; in which it should be placed with the soup, egg balls, 8cc. like the meat in the tureens. A callipee, likewise, may be separately served itp in as grand a stile ; first scald a few pounds of the under part, then take out the shoulder, and stuff the cavity with highly seasoned forcemeat; and stew it in good gravy, with a pint of Madeira, the juice of a lemon, sweet herbs, shalots, a clove of garlic, spices, Cayenne pepper, and salt. When nearly done, put the meat into another stewpan, with some of the boiled entrails and egg balls ; add a little thickening of flour and butter to the liquor, boil it up and strain it in ; stew the w'hole till the meat is tender, and the liquor nearly reduced to a jelly. It may then be served up in a shell, or dish, ornumenttvily pasted round, covered, and baked, ex¬ actly in the same manner as the callipash. 1 ff esi MADE DISHES, 197 JVest Indian method of Dressing a Turtle. The night, before you intend to dress your turtle, take it out of the water, and lay it on its back. In the morning, cut off the head, and fins; scald, scale, and trim them, and raise the callipee ; clean it well, without taking off much of the meat. Take from the callipash, all the meat and en¬ trails, except the green fat, which is called the monsieur; this must be baked with the shell. Wash the whole clean in salt and water, and cut it into neat square pieces. Put the bones, fins, and head, into a soup-pot, with a gallon of water, salt, and two blades of mace. W hen it boils, and is well scum¬ med, put in thyme, })arsley, savory, and ymung onions, with the veal part, except about a pound and a half, which miist be reserved for force meat, which must be made as for Scotch coilops, heightened with Cayenne pepper. After boil¬ ing some time, take out the meat, cut it in pieces, and put it to the other part. The guts are consifiered the best j)art; split them open, scrape, clean, and cut them into pie/'es two inches long. Scald the ?naw, cut it like the other parts, mix all together, except the liver ; add half a pound of fresh but¬ ter, some shalots, thyme, parsley, and a little savory, seasoned with salt, pep[)er, mace, cloves beaten fine, and a little Cayenne. Stew them half an hour, add half a pint of Ma¬ deira, with as much of the liquor as will cover it, and let it stew till tender. When nearly' done, skim, thicken it with, flour, and add some veal stock to make it about the thickness of a fricassee. Fry forcemeat balls, and stew them about half an hour with the rest. If vou find etrffs, boil and clean them ; if not, get twelve or fourteen yolks of hard eggs ; then put the stew, (which is the callipash) into the shell with the eggs, and use a salamander, or put it into the oven to bake. Slash the calli))ee in several places, p¥t some butter to it, and season with Cayenne and white pepper, salt, beaten mace, chopped thyme, parsley, and young otiions. Put a piece on each slash, and some over all, with a dust of Hour; and bake it in a brisk oven. The callipash must be seasoned like the callipee, and baked an hour and a half: this must be done before the stew is put in. W’henthe fins are boiled tender, take them out of the soup, and put them into a stevvpan, with some good pale veal gravy, and Madeira, seasoned and thickened like the callipash, and served in a dish by itself. The lights, heart, and li\ei‘, may be done this way, but must be more hi 2 :h!v seasoned ; or the lights and heart may be stew’ed with the callipash, and taken out before it is put into the shell, with some of the’sauce, adding a little more seasoning ; m NEW LONDON FAMILY COOK. seasoning ; this makes a dish by itself. The veal part ihay he made into fricandeaiis, or Scotch collops : the liver must always be dressed by itself, after the manner best liked ; ex¬ cept you separate the lights and heart from the callipash, then always serve them in one dish. Strain the soup‘care¬ fully, and serve it in a tureen. The cailipce at the head of the table, and the callipash at the bottom : place the lights, soup, fins. See. in the middle. This dressing will suit a turtle of sixty pounds weight. Pla 'm manner of Dressing Turtle. Kill your turtle, as before directed. Scale it till the out¬ side skin is quite off, and the turtle open all round, where the upper and under shells join. Reserve the largest shell, which is callipash, for baking a jiart of it in. Make a savory forcemeat, mixed with the entrails and lungs, (when nicely cleaned and scalded,) as in the preceding, with as much white wine as will make it ])alatab!e; then stuff the flesh that cleaves to the deep shell, with some of your forcemeat, and make what remains into long and round balls, which must be very highly seasoned. Make a paste of flour and water, and put it over the shell, and at the neck part, to keep in the gravy while stewing. Before sending to the oven, put some clear veal stock to it. After this, cut the soft part of the shell, with liie flesh which belongs to it, into handsome pieces, and stew them with the fins, and what remains of the entrails, (the iiver, as before observed, must always be drest separately) and season them likewise very high. When stewed quite tender, and the other [)art is taken out of the oven, mix all t('getherin the deep shell. Garnish with the fins, yolks of eggs, boiled hard, ibreemeat balls, and small patties. A Jifack Turtle. Take a calf’s head with the skin on, halve, and clean it ; half boil it, take ail the meat off in square bits, break the bones of the head, and boil them in some veal or beef stock. Try some siudots iti butter, and dredge in flour enough to thicken the gravy: stir this into the browning, and boil it up ; skim it carefully, and then pul in the head ; put in also a pint of white wine, and simmer till the meat is tender. About ten minutes before you serve, put in some basil, tara- gan, chives, j>ars!cy, Cayenne pepper, salt, two spoonfuls of mushroom ketchup, and one of soy. Squeeze a lemon into the tureen, and pour the soup upon it. Garnish with forcemeat balls and small eggs. B^eF MADE DISHES. 199 Beef (i la Hoy ale. Bone a brisket of beef, and make holes in it about an inch from each other. Fill one hole with fat bacon, a second with chopped parsley, and a third with chopped oysters. Season the stuffings with pepper, salt, and nutmeg. When stuffed, put it into a pan, pour on it a pint of boiling wine, dredge it well with Hour, and bake it three hours : skim off all the fat, dish the meat, and strain tlie gravy over. (Jar- nish with pickles. Inside of a Sirloin of Beef forced. Raise the fat ol the inside of a sirloin of beef, cut out the meat close to the f-one, and chop it small, with a pound of suet; add crumbs of breads lemon ipeeJ, thyme, pepper, saJt, lialfa nutmeg grated, aiul two siialots chopped fine. Mix all together, with a glass of red wine, and then put the meat wdiere you took it from ; cover it with the skin and fat, skewer it down, and cover it with paper, which must remain on till the meat is dished up. Boil a quarter of a pint of red wine, two shalots shred small, and pour it into the dish with the gravy from the meat. Garnish with lemon, and serve it hot. Ike inside of a Rump of Beef forced. This may be done nearly the same, observing to lift the outside skin, and take the middle of the meat. Proceed all through as above directed. Sirloin of Beef en Epigram. Roast a sirloin of beef, and when done, take it off the spit, carefully raise the skin, and draw it off. Cut out the lean part, but observe not to touch either the ends or sides. Hash the meat in the following manner: cut it into pieces of about the size of a crown piece, put half a pitit of gravy into a stewpan, an onion chopped fine, two spoonfuls of ketchup, some pepper and salt, six pickled cucumbers cut in thin slices, the gravy that comes from the beef, with a little butter rolled in flour. Put in the meat, and shake it up for five minutes. Then put it on the sirloin, draw the skin carefully over, and send it to table. Garnish with lemon and pickles. Beef Escarlot. The proper piece for this purpose is the brisket, which must be done as follows ; 'J’ake half a pound of coarse sugar, two ounces of bay salt, and a pound of common salt. Mix these well together, rub the beef with it, put it into an earthen 200 KEW LONDON FAMILY COOX. earthen pan, and turn it every da}". It may he in this pickie a fortnight, then boil it, and serve it up with savoys; but it eats much better when cold and cut into slices. BeeJ Bump en Maielotte. Cut a rump of beef in pieces ; parboil, and then boil them in- some common stoc'k, without any seasoning; when half done, stir in some butter with a spoonful of Hour till brown, and moisten it with the liquor of your rump; then put your rump in with a dozen large parboiled onions, a ghiss of white wine, a bunch of parsley,a laurel leaf, a bunch ot sweet herbs, and pepper and salt. Let them stew till the rump and onions are done ; skim v\"ell, and put an anchovy cut small, and some capers cut into the sauce. Put therumj) in the. middle of the dish with the onions round it. A beef rump will re¬ quire four hours. Bound of Beef, forced. Rub the meat first with common salt, then bay salt, salt¬ petre, and coarse sugar. Lay it a week in this pickle, turn¬ ing it every day. When to be dressed, wash, dry, and lard it, a little; make holes, and fill them with a stuflingof crumbs of bread, marrow, or suet, parsley, grated lemon-peel, sweet herbs, pepper, salt, nutmeg, and the yolk of an egg ; bake it in water and small beer, whole pepper, and onion. \\"hen done skim off the fat, put the meat into the dish, and pour the liquor over it. Some prefer it boiled : either W'ay it is a handsome dish for the sideboard. Beef dda-Danbe. Cutout the bone of a rump of beef; take the leg of mut¬ ton piece, or mouse buttock, and cut some fat bacon into slices as long as the beef is thick, and about a quarter of an inch square. Take four blades of mace, eight cloves, a little allspice, and half a nutmeg grated. Cl-op parsley and some sweet herbs of all sorts fine, and season wnih salt and pepper; roll the bacon in, then take a large larding-pin, and with it thrust the bacon through the beef, put it into astew{)an, with a sufficient quantity of brown gravy to-cover it. Chop three blades of garlic fine, and put in some fresh mushrooms, two large onions, and a carrot. Stew gently for six hours, then take it up, strain off the gravy, and skim oft' the fat. ^ Put the meat and gravy into the pan again, with a gill of white wine ; stew it gently half an liour more, then add artichoke bottoms, morels, truffles, oysters, and a spoonful of vinegar. Put the meat into a soup dish, pour the sauce over, and serve it. Bef MADE DISHES. £01 Bcrf a-la-Mode. The small buttock, Je 2 :-of-imitton-|)iece, clod, or part of a large buttock, are all proper for tills purpose. Take either of these, with two dozen of cloves, mace in propor¬ tion, and half an ounce of allspice beaten fine : chop a large handful ol’parsley, and all sorts of sweet herbs very fine; cut some fat bacon as long as the beef is thick, and about a cjuarter of an inch square, and put it into the spice, &c. and the beef into the same. Put the beef into a pot, and cover it with water. Chop four laige onions, very fine, and six cloves of garlic, six bay-leaves, and a handful of champig¬ nons, or fresh mushrooms; put all into the pot, with a pintof strong beer, and half a pint of red wine; put jiepper and salt, Cayenne pepper, and a spoonful of vinegar ; strew three handfuls of bread raspings, sifted tine, over all; cover close, and stew it for six or eight hours, according to the size of the piece. Then take the beef out, out it into a deep dish, and keep it hot ; strtdn the gravy through a sieve, tmd pick out the champignons, or mushrooms ; skim off all the fat, put it into your pot again, and give it a boil up; season it to your liking ; then put the gravy over your beef, and send it Lotto table. If you prefer it cold, cut it in slices with the gravy over it, and it will be a strong Jelly. Beef Tremhlane. Take the fat end of a brisket of beef, tie it up close, put it in a pot of water, and simmer it six hours ; season it with salt, ail-spice, two onions, two turnips, and a carrot: in the mean lime melt some butter in the usual wav ; to which add a quart of gravy, a spoonful of ketchup, tl\e same of brovvii- ing, a gill of vvfiite wine, carrots and turnips, cut the same as for barricot of mutton : stew them gently till the roots are tender; add pepper and salt, skim off the fat, put the beef in the disli, and pour the sauce over. Carnish with pickle; or make a sauce thus: chop a handful oi' parsley, an onion, four pickled cucumbers, a walnut, and a gill of capers ; put them to a pint of good gravy ; thicken with butter roiled iii Hour, and season with pepper and salt; boil it. up for Uii minutes, and pul it over the beef. Or the beef may be put. in -fi dish, with greens and carrots round it. Beef Coliops. Cut the fillet from the under [)art of a rump of beef into thin slices, and fry them till three parts done ; add slices of pickled cucumbers, small musiirooms stewed, blauehcd KO 7. y <^- oysters, 202 NEW LONDON FAMILY COOK. oysters, and good cullis; stew them till tender, and serve them. Portugal Beef. Take out the bone of a ruiop of beef, cut it across. Hour it, and fry the thin puit n butter y stuff the thick end with suet, boiled chesnuts, au anchovy, an onion, and pepper. Stew it it in a pan of good stock, and when tender, lay the stewed part in a dish; cut the fried in two, and lay on each side of It; strain the gravy it was stewed in, put to it gerkins chop¬ ped, and boiled chesnuts; thicken with butter rolled in flour, add a spoonful of browning, boil it up, season it with salt, and pour it over the beef. Garnish vvith lemon. Beef Boullie. Boil the thick end of a brisket of beef; some carrots, turnips cut in small balls, and some celery, for two hours. Let it simmer for six hours longer, taking care to fill up the pot, as the water decreases. An hour before the meat is done, take out as much broth as will fill your soup dish, and boil in it, turnips and carrots cut in small pieces, wdth some celery, and seasort it with salt and pepper. Serve the beef in one dish, and the soup in another. Put fried bread in your soup, and boil in a few knots of greens : and if 3 'ou wish 3 ’our soup to be veiy rich, add some mutton-chops to your broth when you take it from the beef. Take out the mutton before you serve. Beef Olh'es. Cutsome steaks of about half an inch thick, as square as you can, and ten inches long. Cut a piece of fat Ijacon as wide as the beef, and nearly' as long ; put the yolk of an egg on the beef, with the bacon on it, the yolk of an egg on the bacon, savoury forcemeat on that, and some jmlk of an egg on the forcemeat; then roll and tie them round in twm places ; rub them over with yolks of eggs, dip them in beef dripping; take them out and drain them. Melt some butter ; to which add a pint of gravy, and a gill of white wine; put in the olives, and stew them for an hour; add mushrooms, truf¬ fles, morels, forcemeat balls, sweetbreads, cut in small square pieces, and some ox palates ; season with pepper and salt, and squeeze the juice of half a lemon ; mix well togetlier. Skim the fat oft', and dish them up. Garnish with beet¬ root and lemon. Beef a In Vingrette. Cut a slice, three inches thick, from a round of beef, with some ilADE DISHES. 203 Some fat to It. Stew it in water and a glass of whit« wine, seasoned with salt, pepper, cloves, sweet herbs, and a bay leaf. Boil it till the liquor is nearly gone. Send it to table cold. Beef Steaks Rolled. Flatten three or four beef steaks, then make a forcemeat. Beat a pound of veal in a mortar, half a pound of cold ham, the kidney fat of a loin of chopped veal, a sweetbread cut in pieces, an ounce of truffles and morels, first stewed and then cut small, gome parsley, the yolks of four eggs, a nutmeg grated, thyme, lemon-peel cut fine, pepper and salt, and hall a pint of cream : mix all together, lay it on your steaks, roll them up firm, of a good size, and confine than with a small skewer; put them into a stewpan, and fry them of a nice brown ; pour off all the fat, and put in a pint of good, fried gravy ; to which add one spoonful of ketchup, two oF red wine, a few mushrooms, and let titem stew half an hour. Take up the steaks, cut them in two, lay the cut side upper¬ most, and pour the sauce over them. Garnish with lemon. To dress the Inside of a Cold Sirloin of Beef. Cut out all the inside (free from fat) of the sirloin, in pieces about two inches long; dredge it with a little flour, and fry it of a light brown, drain, and toss it up in rich gravy that has been well seasoned with pepper, salt, shalot, and an anchovy; before you send it up, add two spoonfuls of vinegar taken from pickled capers ; garnish with fried oysters. Rolled Beef to eat like Hare. Cut out the inside of a sirloin of beef, soak it In a larg® glass of red wine, and one of vinegar, for two days and niglits; make a good stuffing as you would for a hare, strew it over the beef, roll and bind it up tight, and roast it on a hanging spit. Baste with vinegar and red port,mixed with pounded all¬ spice. Larding will improve both appearance and flavour. Serve it up, like hare, with rich gravy in the dish, and melted butter and currant jelly, in separate boats. This w an excellent substitute for hare. Mock Hare, made of Bullock's Heart. Clean and. cut off the deaf ears of a large bullock’s heart. Stuff it as you would a hare. Cover the top with paper, ora piece of caul, to keep in the stuffing. Then roast it in an upright position; baste it with milk, adding a small piece of butter; flour it every now' and then, to give it a coating; and when done, put half a pint of red wine to the same quan¬ tity of good gravy, and some red currant jelly. Pour'it hot •2 c 2 into NEW LONDON FAMILY COOK. C04- info the ; and serve it with red currant jelly. Tills rot only lifts (he taste of hare; but is, by some person?, pie- fered to it. A Trie an dean of Beef Cut some slices of beef five or six inches long, and half an inch thick ; lard wilh bacon, dredge with flour, and set it before a liiisk tire to brown ; then put it in a tossing pan, with a quart of gravy, sdine morels and truffles, lialf a lemon, and stew them half ati hour; add one spoonful of ketchup, the same of lirowning, and a little Cayenne pepper ; thicken your sauce and pour it over, and lay forcemeat balls, and the yolk's of i r.id eggs round. 7on<>'iie and Udder Forced. Parboil and blanch vour tongue, slick it full of cloves, and tifl the udder with a forcemeat made of veal. First wash the inside wilh the yolk of egg; put in the forcemeat, tie the ends close, and spit, roast, ami ba^te with butter. When done, put good gravy into the dish, and serve with sweet sauce. Tripe d la Kilkenny. Cut double tripe into square pieces, peel eight or ten large onions, cut them in two, and put tliein on to boil. When tender, put in the tripe and boil it ten minutes. Pour oflT nearly ail the liquor, shake in some flour, and add some butter, with a little salt and mustard. Shake it over the fire till the butter is melted, then put it in the dish. Garnish wilh lemon or barberries, and serve hot. Beef Kidneys d la Bourgeoisc. Cut your kidneys in thin slices, and set them over the fire, with butter, salt, pep[)er, parsley, onions, and a clove of gar- lick, all shred small : when done, take them off the fire, but do not let them lie long, or they will be tough. Add a few drops of vinegar, and a little cullis. Ifeef kidneys may also be served a-la-braisc, with sauce piquant. {See page 137). Bombarded Fcal. Cut out the bone of a fillet of veal, and fill up the place with a good forcemeat. I’hen make cuts all round ihe'fillet, at about an inch distance from each other. Fill one with forcemeat, anoth.cr wilh boiled spinach, a third vvitli crumbs t)f bread, chop{>ed oysters, and beef marrow, and so on. Wrap the caul close round it, and put it into a deep pot, with about a ■pintof water. IMnke a paste to lay over it. Wdien taken out ofihe oven, skim off the far, and put the gravy into a S.tewpan, W-ith a spoonful of mushroom ketchup, one of lemoa MADE DISHESU 205 V lemon-pickle, five boiled artichoke bottoms cut into quar¬ ters, two spoonfuls of browning, with half an ounce of mo¬ rels and truffles. Thicken with butter rolled in flour, give it a gentle boil, put your veal into the dish, and pour youf sauce over it. Frkandeau of Veal. Cut a piece of veal from the leg, beat it flat with a chop¬ per, make a hole in the under part, put in a little light forcemeat, and sew it up ; neatly lard the top part with pieces of fat bacon, blanch it, put it into a stewpan, with a little stock, and cover it close ; stew it till quite tender, and the liquor nearly reduced. Glaze the larding, put stewed sorrel under, and serve it. Instead of only one piece of veal, three or four small pieees may be served on a dish. Veal ada-Bours:€o'lse. Cut lean pieces of veal, lard them with bacon, and sea¬ son with pepper and salt, beaten mace, cloves, nutmeg, and chopped parsley. Put slices of fat bacon into a stew-pan, lay the veal on them, cover the pan, and set it over the fire for eight or ten minutes to heat it. Then, with a brisk fire, brown the veal on both sides, and shake some flour over it. Pour in a quart of good gravy, cover close, and stew it gently till done, lake out the slices of bacon, skim off the fat, and heat up the yolks of three eggs with some of the gravy. Mix all togetijer, and stir one way till smooth and thick : take it up, lay the meat in a dish, and pour the sauce over. Garnish wnl. lemon, and serve hot. Veal Olives. Cut some collops from the fillet, and hack them w’ith tiie back of a knife. Spread force-meat each, then roll them up, and either toast or bake tiicm. J\jake a ragout of oysters and sweetbreads cut in square bits, with mush¬ rooms and morels ; lay them in the dish with rolls of veal. Put gravy into the dish, and serve iiot, with forcemeat balls round. Loin of Veal en Epiay on them foacemeat bads, and little slices of bacon curled round a skewer and boil- ; ; put ili a few mushrooms, and garnish with barberries and i<“iiioii. The Lhnbies of Deer. Take a deer’s kidney, with the fat of the heart; season them with pepper, salt, and nutmeg. Fry, and then stew them in good gravy till tender. Squeeze in a little lemon juice; stuff the skirts with a forcemeat made with the fat of tue venison, fat of bacon, grated bread, pepper, mace, sage and onion choppcfl very small. Mix it with the yolk of an egg. When the skirts are stuiTcd, tie them to the spit to toast; but first strew over them thyme and lemon-peel. When done, lay the skirts in the middle of the dish, and the fricassee round them. Mutton Kehobbed. Cut a loin of mutton into four, take off’ the skin, mb them with the yolk of au egg, and strew over them crumbs of bread and parsley shred fine. Koastthein, and baste them continually with frti>h batter,that tlie froth may rise. When they MADE DISHES. 209 they are properly done, put a little brown gravy under them, and send them to table. Garnish with pickles. Leg of Mutton, a la Hunt Gout. Stuff a fine leg of mutton, that has hinig a fortnight, all over with cloves of garlic ; rub it with pepper and salt, and then roast it. When done, ])ut some good gravy, and red wine, in the dish. Serve up hot. . T^eg of Mutton r'oasted, n'ith Ogstcrs. Stuff a leg of mutton that has hung two or three days, all over with oysters ; roast it, and when done, pour good gravy into the dish. Garnish with horse-radish. If cockles are preferred, use them in the same manner. Sheep's Rumps and Kidneys. Boil si.v rumps in veal gravy, lard the kidneys with bacon, and set them before llie fire in a Dutch oven ; when tender, rub them over wiili the yolk of an egg, grated nutmeg, and Cayenne pepper. Skim off the fat, and put the gravy in a stewpan, with three ounces of boiled rice, a spoonful of cream, a little ketchup and mushroom powder; thicken with flour and butter, and give it a boil. Fry the rumps till of a light brown ; and when dished up lay them round on the rice, that the small ends may meet in the middle, wdth a kidney between every rump. Garnish with barberries and red cabbage. Mutton Rumps, braised. Boil six rumps for a quarter of an hour; take them out, cut them in two, and put them into a stewpan, with a little gravy, a gill of w hite wine, an onion stuck wdth cloves, salt, and Cayenne pepper; cover them close, and stew them till tender. Take them and the onion out: thicken the gravy with butter rolled in flour, a spoonful of browning, (seepage 183), and the juice of half a lemon ; boil it till smooth, but not too thick: put in the rumps, give them a shake or two, and dish them up hot. Garnish with horse radish and beet-root. For a change, the rumps may be left whole, and six kid- nies larded on one side, and done the same as the rumps, but not boiled ; put the rumps in the middle of the dish, and kidnies round them, with the sauce over. Shoulder of Mutton, en Epigram. Roast it till three pans done, then carefully take off the skin, and the shank bone with it at the end ; season the skin and shank bone with pepper and salt, a little lemon peel cut small, sweet herbs and crumbs of bread; then lay this on the NO. 7. 2n gridiron. NEW LONDON FAMILY COOK. i^lO gridiron, and let it be of a fine brown. Take the rest of the meat and cut it as for a hash ; save the gravy, and add a tew spoonfuls of stronger gravy, half an onion cut fine, nutmeg, pepper, salt, a little bundle of sweet herbs, some gerkins, mushrooms, two or three trutfies, and two spoonf uls ot wine, and throw a little flour over the meat. Stew all together gently for five or six minutes ; take out the sweet herbs, and put the hash into the dish ; lay the broiled upon it, and send hot to table. Shoulder of Alutton, called IJen and Chicken. Half roast a shoulder of mutton, then cut off the blade at the first joint, and both the flaps to make the blade round ; score the blade round in diamonds, put pepper and salt over it, and set it in a Dutch oven to broil. Cut the flaps and meat oft' the shank, in thin slices, and put the grav 3 '^ that came out of the mutton into a stevvpan, with a little good grav}g two spoonfuls of w'alnut ketchup, one of browning, a little Cayenne pepper, and one or two shalots. When the meat is tender; thicken it with flour and butter, put it into the dish, with the gravy, and lay the blade on the top. Garnish with green pickles. Mutton Chops in Disguise. Rub your chops over with pe])])er, salt, nutmeg, and a little parsley'. Roll each in white paper, well buttered, and close the two ends. Boil some lard, or dripping, in a stew- pan, and put the steaks into it. Fry them of a fine brown, then take them out, and thoroughly drain oft’ the fat. Lay^ them in your dish. Garnish vvithRorse-radish, and serve w'ith a good gravy in the dish. AILitton Steaks, a la Alain tenon. Half fry, then strew crumbs of bread, herbs, and seasoning all over them ; fold them while hot in buttered papers, and finish them on a gridiron. Haricot of Alutton. Take oft'some of the fat of the middle or best end of the neck ; cut it into thin steaks ; put the fat into a frying pan, flour, and fry them slightly of a fine light brow n. Then put them into a dish while you fry carrots, turnips, and sliced onions. Lay the steaks at the bottom of a stevvpan, the ve¬ getables over them, and cover them w ith boiling water ; give them one boil, skim, and then set the pan on the side of the fire to simmer gently till tender. Skim off all the fat ; atdd pepper, salt, and a spoonitd of ketchup. Oaf or d MADE DISHES. 211 Oa'ford John. Cut very thin collops from a leg of mutton, and take out all the sinews and fat. Season with pepper, salt, and mace, and strew over a little parsley, thyme, and two or three sha- lots. Put a lump of butter into a stewpan, and when it is hot, put in the collops. Stir them w'ith a wooden spoon till three parts done, then add half a pint of gravy, a little lemon juice, and thicketi wiiii flotij-and butter. Let them simmer four or five minutes, vvlicn they will be done. Put thetn into a dish with the gravy, and throw fried pieces of bread, cut in dice, over and round them. Garnish with pickles. China ChJlo. jNTince a basonful of undressed neck of mutton, with fat to it-; put two onions, a lettuc(>, a pint of green peas, salt, pep¬ per, four spoonfuls of water, and some ciaiihed butter, into a stewpan closely covered; simmer two hours, and serve in the middle of a dish of boiled dry rice. Add Cayenne pep¬ per, if ajtproved. A Ha O'O'ess. Blanch, and chop the heart and lights of a calf or sheep, very fine, and shred a pound of beef suet fine. Take the crumb of a French roll soaked in cream, bet\ten cinnamon, cloves and nutmeg, half a pint of sweet wine, a pound oi raisins stoned and chopped, and flour to make it of a proper consistence; a little salt, the yolks of three eggs, and some sheep chitter¬ lings well cleaned and ( ut in slips. Mix all together, and put the mixture into a sheep’s bag, nicely cleaned; tie it tight, and boil it three hours. Lamb Chops, en Caserole. Cut a loin of lamb into chops ,• do them with yolk of egg on each side, and strew them with bread-crumbs, cloves, mace, pepper, and salt, mixed; fry them of a light brown,and put them round in a dish, as close as you can ; leave a hole in the middle to put your sauce in, which must consist of sweet herbs, and parsley shred fine, and stewed in good thick gravy. Garnish with fried parsley. Sheep Trotters, an Gratin. First boil them in water, then put them into a stewpan, with a glass of white wine, half a pint of common stock, as much cullis, a buncii of sweet herbs, with salt, whole pep¬ per, and mace. \\'hen tlie sauce is nearly reduced, takeout the herbs, and serve them upon a gratin. 2 D 2 Lamb^s 212 NEW LONDON FAMILY COOK. Lamb's Head Minced. Cut it in two, and blanch it with the liver, heart, and lights. Chop, and add to them parsley, shreded lemon peel, and some cullis ,• season, and stew it gently till done. - "Wash the head with yolk of egg, season with [)Cpper and salt, strew over it bread-crumbs, and bake it gently till tender. When you serve, colour it with a salamander. Clean the brains with warm water, wipe them dry, dij) them in the yolks of eggs and bread-crumbs, and fry them in lard. Put the mince under the head, and the fried brains round, with rashers of bacon. Lamb's Bits. Skin and split the stones, lay them with the sweetbread and liver on a dry cloth, and well iiourthem. Pry them till of a nice brown, and drain them ; fry plenty of parsley; lay the bits on the dish, the parsley in lumps over them, and pour over melted butter. Quarter of Lamb, forced. Cut a long slit in a large leg of lamb, and take out the meat; the front of it must not be defaced. Cfiopihe meat small, with marrow, beef suet, oysters, a washed anchovy, an onion, sweet herbs, lemon peel, beaten mace and nutmeg. Beat all together in a mortar, stuft' the leg in its original shape, sew it up, rub it over with the yolks of eggs, and roast it for an hour, basting it with butter. Cut the loin in¬ to steaks, season them with pepper, salt, and nutmeg, lemon peel cut fine, and a few herbs. Fry them in fresh batter, of a fine brown, pour out the butter, put in a quarter of a pint of white wine, and add half a pint of' strong gravy, a quarter of a pint of oysters with their liquor, some mushrooms, a spoonful of their pickle, butter rolled in flour, and the yolk of an egg ; stir all together till thick, then lay your leg of lamb in the dish, and the loin round it; pour the sauce over it, and garnish with lemon. Barbecued Fifi'. Prepare a young pig as for roasting. Make a forcemeat of two anchovies, six sage leaves, and the liver, all chopped small; put them into a mortar witii the crumb of a roll, four ounces of butter, half a teaspoonful of Ca^'enne pepper, and half a pint of red wine. Beat it to a paste, put it in the pig’s belly, and sew it up. Lay your pig down at a good distance before a large brisk fire, singe it well, put some red wine into the dripping pan, and baste it well all the time of roasting. When half done, put under the pig two rolls, and 1 should MADE DISHES. 213 should tlje wine be too much reduced, add more. When your pig is nearly done, take the bread and sauce out of the dripping pan, and put to the sauce an anchovy chopped small, a bundle of sweet herbs, and half a lemon. Boil it a few minutes, take up your pig, strain your sauce, and pour it oit bo'iing hot. (iarnish with barberries and sliced lemon. Serve hot. Leg of pork may be done in nearly the same manner. Pis: au Pere P nil let. O Cut off your pig’s head, divide the body into four; lard with bacon, season with salt, pepper, nutmeg, cloves, and mace. Put fat bacon at the bottom of a kettle, lay the head in the middle, and the quarters round. Put in a bay leaf, an onion shred, a lemon, carrots, parsley, and the liver, and cover again with Ijacon ; stew it for an hour in a quart of stack, and take it up. Put it into a stewpan, pour in a bot¬ tle of white wine, cover it close, and stew it gently for an hour. Skim off the fat of the first gravy it was stewed in, and strain it. d'heu take a sweetbread cut into five or six slices, some truffles, morels, and mushrooms, and stew all together till done. 'I’hicken with yolks of eggs, or butter rolled in flour; when the pig is done, take it out and lay it in the dish. Put the wine it was stewed in to the sauce, pour it over the pig, and garnish with lemon. If intended to be served cold, let it stand till it is so, drain it well, and wipe it, to make it look white, and lay it in a dish, the head in the middle, and the quarters round it. Put some parsley over all. Either of the quarters will make a pretty dish by itself. Leg of Pork a la Boisson. Boil, for about ten minutes, a leg of pork that has been in salt three or four days ; then take it up, skin, spit, and put it to the fire. About half an hour before you take it up, shake on crumbs of bread, baste it with butter, put on more crumbs, and repeat basting and putting crumbs till it looks of a nice brown ; then take it up, and put under it a little sage and onion, cho[)ped fine, and boiled in good gravy ; send apple¬ sauce in a tureen. page 134.) iSieilian Manner of l)re.'>sing Loin of Pork to eat like Wild Boar. Cut a loin of pork as you w'ould for chojts. Leave the end bones whole to keep it together. Put chopped sage between the cuts; and soak the meat in equal quantities of Vinegar and water, for teti or twelve days. Then put jiiore s 214 - NEW LONDON FAMILY COOK. more sage, tie it, up closfe', and bake it with the rind down¬ ward, in some of the vinegar and water. When done, serve it up with its own liquor skimmed, a little sugar, and a glass of red wine. Tt may alsq be eaten with cun ant jelly sauce. The skin, instead of being hard and crackling, becomes a fine rich brawny jelly. Fillet of Fork, with Robart Sauce, Bone a neck or loin of pork ; cut off the rind, put some stock into a stewpan, with fat, from any braise you may have; put the pork in the stewpan, cover it with sage and onions, sprinkle it wnth salt, and lav the rind over it. Stew it three hours; take it up, dry the fat from it, and glaze it; put Robart sauce on the dish, and the pork on it. (-See page 150). Turkeij in a Hurry. Truss a turkey with the legs inward, and flatten it as mucli as possible; put it into a stewpan, with melted lard, chop¬ ped parsley, shalots, mushrooms, and a little garlick : give it a few turns on the fire, and add the juice of half a lemon. Then put it into another stewpan, with slices of veal, one slice of ham, and melted lard, and everything as before; adding whole pepper and salt: cover it wnth slices of lard, and set it for half an hour over a slow fire ; then add a glass of white w ine, a little common stock, and finish the brais¬ ing; skim and strain the sauce, add a little cullis, reduce it to a good consistence, ])iit the turkev into your dish, and pour the sauce over. Garnish with lemon. Turkey a la Dauhe. Carefully bone a turkey, but do not spoil its appearance, and stuff it with the followdug forcemeat. Chop oysters, and mix them with crumbs of bread, pepper, salt, shalots,' thyme, parsley, and butter ; fill your turkey with this, sew it up, tie it in a cloth, and boil it white, but not too much. Serve it up with oyster sauce. Or, make a rich gravy of the bones, wdth a piede of veal, mutton, and bacon ; sea¬ son with salt, pepper, shalots, and a little mace. Strain it olT, and having before half-boiled your turkey, stew it in this gravv half an hour. WTll skim the gravy, dish up your turkey in it, after you have thickened it with a few mush¬ rooms stewed white, stewed palates, forcemeat balls, sweet¬ breads, or fryed oysters, and pieces of leiiion. Dish it with the breast upwards. You may add morels and truffles to the sauce. Turkey MADE DISHES. 215 Turkey with Ragout Stuff it in the usual manner^ and wdeti boiled, add a ragout of throat sweetbreads, (see page 194,) with a liaison ot‘ three eggs. (See page lit.) Siininer together five minutes, and season with salt, lemon-juice, and Cayenne pepper. Pulled Turkey, or Chick. Cut all the white meat off of a cold turkey or fowl, which will be the better for being underdone; put them into a stewpan, with a little cream, a small quatuity of grated lemon peel, and pounded mace, Cayeun: pepper, salt, a shalot chopperl, and a little lemoii juice; thicken with a little flour atjd water, simmer it ten minutes ; score the legs and rump, season them with pepper and salt, broil them of a good co¬ lour, and serve them up over your bird. A)iother way. Cut the fowl as before, put to it some hechetnell, thicken with a liaison of two eggs. (See page 114). Fowls a la Braise. Ti •uss the fowl as for boiling, season it with beaten mace, nutmeg, pepper and salt. Put a layer of bacon at the bot¬ tom of a deep stewpan, and one of veal, then the fowl; put in an onion, two or three cloves stuck in sweet herbs, with a piece of carrot. Put at the top a layer of bacon, another of veal, and a third of beef; cover it close, and let it stand over the fire for two or three minutes; then pour in a pint of common stock; cover it close and let it stew an hour; afterwards take up your fowl, strain the sauce, and after you have skimmed off tlie fat, boil it down till it is of a glaze, then put it over the fowl. Add a ragout of sweetbreads, cocks’-combs, truffies, and morels, or mushrooms, with forcemeat balls. Alarlnaded Fowl. Raise the skin from the breast bone of a fowl with your finger; take a veal sweetbread, oysters, mushrooms, an an¬ chovy, pepper, nutmeg, lemon-peel, and a little thyme; chop them small, and mix them with the volk of an egg ; stuff this between the skin and the fiesh, but do not break the skin ; put oysters in the body of the fowl, paper the breast, and roast it. JMake good gravy, and garnish with lemon. Fowls Forced. Cut a large fowl down the back, take the skin off w hole, cut the flesh from the bones, and chop it with half a pint of oysters and an ounce of beef marrow, pepper, and salt. Mix it 9AG NEW LONDON FAMILY COOK. it with cream , lay the meat on the bones, draw the skin over, and sew up the back. Lay t})in slices of bacon on the breast, tie them on in diamonds, and roast it an hour by a moderate fire. Pour a brown gravy sauce into the dish, take the bacon off, and lay in the fowl. Garnish with pickles, mushrooms, or oysters, and serve it hot. Chicken Chiringrate. Flatten the breast bones, with a lolling pin, but do not break the skin. Flour, and fry them in butter of a light browm, and drain the fat out of the pan. Lay a pound of gravy beef, and a pound of veal cut into thin slices, o\;er your chicken, together with a little mace, cloves, whole pep¬ per, an onion, a bunch of sweet herbs, and a ])iece of car¬ rot. Pour in a (piart of boiling water, cover close, and let it stew a quarter of an hour. Take out the chicken, and keep them hot : let the gravy boil till rich ; then strain it i off, and put it into 3 mur pan again, with two spoonfuls of red wine, and some mushrooms. Put in your chicken to heat, dish them up, pour your sauce over them. Garnish with lemon and a few slices of cold ham broiled. Chicken a la Braise. Lard two fine chicken,and season them with pepper, salt, and mace, and put alternately bacon, veal, and beef, as in braising fowds. Add a ragout of veal sweetbreads. ('(>’ed Pi<^co/is. 0 . 3 ) O Season your pigeons, after having cleansed and dried them, with pepper and salt; put them into a jug with half a pound of butter upon them. Stop up the jug with a cloth, that no steam may get out; set itan a kettle of boiling water and let it boil an hour and a half. Then take out your pigeons, put the gravy that comes from them into a pan, and add to it a spoonful of wine, one of ketchup, a slice (jf lemon, half an anchovy cliopped, and a bundle of sweet herbs. Boil, and then tliicken with a piece of butter rolled in dour ; lay your pigeons in the dish, and strain your sravy over. Gar- ^ nish vvitli parsleyg and red cabbage. Fartridge.'i a la Braise. Truss the legs into the bodies of two brace of partridges; lard, and season with beaten mace, pepper, and salt. Lay slices of bacon in a stewpan, then slices of beef, and veal, all cut thin; a piece of carrot, an onion cut small, some sweet- herbs, and some whole pepper. Rut in the partridges with their breasts downwards, lav tliin slices of beef and veal over them, and some parsley shred fine. Cover, and let them stew eight or ten minutes over a slow tire : then give vour pan a shake, and pour in a pint of boiling water. Cover close, and let it stew fur lialf an hour over a quicker fire; . then take out your birds, keep them iiot, pour into the pan a pint of thin gravy, boil till reduced to ludfa pint, then strain, and skim off the fat. In the mean time, have a veal sweet¬ bread cut small, truffles, and morels, cocks-cuinbs, and fowls livers, stewed half an hour in a pint of gravv, some arti¬ choke bottoms, and asparagus tops, blanched in w arm water, and mushrooms, 'fhen add the other gravy to this, and put in your partridges to heat. When thoioughlv liot, put your partridges into the dish, pour the sauce over liiem and serve hot. Pheasants a la Braise. The same as the preceding. Larks a la Fran^oise. Truss them with the legs across, and put u sage leaf over the breasts. 222 LON’i^ox FA:\rrLi' cook. lu easts. Put them on a thin skewer ; and between every lark place a bit of thin bacon. Tie the skewer to a spit, and roast them before a clear brisk fire; baste with butter, and strew over crumbs of bread mixed with flour. Frv some crumbs «/ of a fine brown in batter. Lay the larks round the dish, and the crumbs in the middle. Snipes or JVoodcocks in Surtout. !\Iake a forcemeat of veal, an equal quantity of beef suet, pounded in a mortar, with crumbs of bread; add beaten mace, , pepper and salt, parsley and sweet herbs, mixed with tiie yolk of egg. Lay some of this round the dish, then put in vour birds, which must be drawn and half roasted. Chop the trail and put it all over the dish. Put some truffles, mo¬ rels, mushrooms, a sweetbread, and artichoke bottoms, cut small, into some good gravy, stew' all together. Beat up the yolks of two eggs in a spoonful of wfflite wine, stir all toge¬ ther one way, when thick take it off, and when cold pour it into the surtout; have the yolks of a few hard eggs put in here and there ; season with beaten mace, pepper, and salt; cover with the forcemeat; colour it with yolks of eggs, then send it to the oven. Half an hour does it. Send it hot to table. Snipes, with Purslaine Leaves. Draw, and make a forcemeat for the inside of your snipes, but preserve your ropes for the sauce ; spit them across upon a lark spit, covered with bacon and paper, and roast them gently. For sauce, take some leaves of purslain, blanch them well in water, put them into a ladle full of cullis and gravy, a bit of shalot, pepper, salt, nutmeg, and parsley, and stew gently half an hour. Have the ropes ready blanched and put in. Dish up your snipes upon thin slices of bread fried, squeeze the juice of an orange into your sauce, and serve them up. Florendirie Hare. Case a hare that has hung for four or five days, leave the ears on, but take out all the bones, except those of the head; take crumbs of bread, the liver chopped, half a pound of fat bacon scraped, a glass of red wine, an anchovy, twm eggs, some winter savory, sweet marjoram, thyme, pepper, salt, and nutmeg. Put this into the belly, roll it up to the head, and fasten it with packthread. Boil it covered in a cloth, an hour and a half, wuth two quarts of water. When the liquor is reduced to a quart, put in a pint of red wine, a spoonful of lemon pickle, one of ketchup, and the same of browning. MADE DISHES. 223 browning. (See'page \^S). Stew it till reduced to a pint, thicken with butter rolled in flour ; lay round the hare morels and slices of forcemeat boiled in a caul of leg of veal. When dished, draw the jaw bones, and stick them in the sockets of the eyes. Make the ears lie back on the roll, and stick myr¬ tle or parsley in the mouth. Strain the sauce over. Garniah with barberries and parsley, and serve hot. Rabbits Surprised. Skewer and stuff two young rabbits, as for roasting. Roast, and take the meat from the bones, which must be left whole. Chop the meat fine, with shred parsley, lemon peel, an ounce of beef marrow, a spoonful of cream, and a little salt. Beat the yolks of two eggs boiled hard, and a small piece of butter in a mortar; mix all together, and stew it five minutes; lay it on the rabbits where the meat is off, and put it down close and even, to make them appear wbole ; then, with a sala¬ mander, brown them all over. Pour a good gravy, made as thick as cream, into the dish, and stick myrtle in their mouths. Serve them up with the livers boiled and frothed. Rabbits en Gallantine. Bone and flatten two young rabbits, put some forcemeat upon them, slips of lean ham, breast of fowl, and outlets of eggs white and yellow, the same as for garnishing, Roll tight, and sew them up neatly; lard the top part with slips of fat bacon, blanch and braise them. Glaze the lard- ding, put good cullis under them, and serve them hot. Rabbits en Casserole. Cut them in quarters, and lard them or not; dust flour over, and fry them. Put them into an earthen pipkin, with a quart of common stock, a glass of white w’ine, pepper and salt, sweet herbs, and butter rolled in flour. Cover close, and stew' them half an hour; dish, and pour the sauce over. Garnish with Seville oranges, sliced. Rabbits en Maielot. Prepare twm rabbits as for fricassee, fscc page 191 )^ them, with as many pieces of bacon as there arc of rabbit, into a stewpan, with half a pint of stock, two dozen of small onions, and half a pottle of mushrooms ; cover with paper, and set it on a stove to simmer for an hour, then take the rabbit. See. and lay it on the dish ; skim olf the fat, and re¬ duce the liquor nearly to a glaze ; put cullis to it, give it a boil, take it from the fire, and squeeze half a lemon ; add Cayenne pepper, and a little sugar ; pour it over the rabbit. Garnish with paste. Jugged 2C4 NEVv" LONDON FAIVIJLY COOK. Jugged Hare. Cut your hare into small pieces; lard tiicin witli ])acon, season them with pepper and salt, and put them iiito an earthen jug, Vv'ith mace, an onion stuck with cloves, and a hunch ot sweet herbs. Cover the jug close ; set it in a pot of boiling water, (three hours will do it). Then turn it into the dish, take out the onion and sw^eet-herbs, and send it hot to table. Marinaded Soals. ]^>oil them in salt and water, bone, drain, and lav them on a dish with the bellies upwards. Boil, and [)Ound some spinach ; then boil four eggs hard, chop yolks and whites separate, lay green, wiiite, and yellowy among the soals, asid serve with melted butler in a tureen. Smelts, in Savory Jelly. After cleaninsf, season them witli mace and salt, and lav them m a pot with butter over them. Tie down with paper, and bake them half an hour. Take them out, and when cool, lay them separately to drain. When quite cold, lay them in a deep plate, pour cold jelly over them, and they will look like living fish. Oyster Loaves. Make a hole at the top of little round loaves, to take out the crumb. Put some oysters into a stewpan with the liquor, and the crumbs that were taken out of the loaves, and a piece of butter ; stew them together five or six minutes, then put in a spoonful of good cream, and fill your loaves. Lay a bit of crust on the top of each, and put them in the oven to crisp. ^lushroom L^oaves. Wash button mushrooms, as I’or pickling. Boil them a a few rniuutes in water, and put to them two spoonfuls of cream, butter roiled in flour, salt and pepper. Boil these up, then All your loaves, and do them as directed in the preceding article. jlfaccaroni. Boil it first in water and butter for a short time ; strain off aiu! put stock enough to cover it, boil until it has soaked up ail the sto(!k, then put bechemel, (see page V2C),) and grated Ikirmasan cheese. Dish it up, putgrtited Parmasan cheese over it, and put it in the oven for a few minutes ; brown it with a salamander, and serve hot. Made dishes. « 225 Eggs a la Trip. Boil hard eight eggs^ and put them in cold M^ater. Peel, leave the yolks, and shred the whites ; put chopped parsley into bechemel, (seepage I265, and,pour it over the eggs. Tlieeggs need not be put in thestewpan, asthesauce boiling will do them sufficiently. Ham Braised. Soak it in warm water the day before it is to be drest. Put it on in cold water, and let it boil about twenty minutes; take it up, take off the rind, and trim it, put it into a good brown braise, (seepage 12()5, with a pint of sherry in it, set it on a slow stove, (covered down close,) and boil as gently as possible for four hours, more or less, according to the size of the ham; when done, take it up, trim and glaze it; put either spinach, greens, beans, or cullis, according to the time of year. Eggs in Siirtout. Boil half a pound of bacon cut into thin slices, and fry some bits of bread in butter ; put a little cullis into a dish, garnish the rim with fried bread, break some eggs into the middle, cover them with the bacon, and do them over a slow lire. Poached Eggs. Put a little salt and vinegar into the water, which, when it boils, take from the fire, break your eggs in, and cover the stewpan: they will take three minutes. Take them out with a slice, and cut off’ the ragged part of the whites. Put them on toasted bread, or serve with piquant sauce. (See page Id7. 5 Eggs and Brocoli Boil your brocoli till quite tender, but save a large bunch, with six or eight sprigs. Toast bread large enough for your dish. Take six eggs, beat them well, put them into a saucepan, with butter and a little salt ; beat them with a spoon till thick enough, and then pour them on the toast. Set the largest bunch of brocoli in the middle, and the other little pieces round. Garnish with the same. Spinach and Eggs. When the spinach is boiled, it must be squeezed dry, chopped very fine, and put into a stewpan, with a bit of butter, a little cream, pepper, and salt; dish the spinach, and then put the eggs in to poach. Trim the ragged part of the whites, and put them on the spinach. 2 F Eggs NO. 8. 2*26 NEW LONDON FAILILY COOK. Eggsfryed in Paste. Boil six eggs for three minutes^ put them into cold water, take off the shells, (but do not break the whites), wrap the e2;gs up in the trimmings of puff paste ; brush them over with eeg, and sprinkle a few bread crumbs over them ; have lard oi^claritied butter in a stewpan, sufficient for the eggs to swim when they are put in ; when the lard is hot, put the eggs in, and fry them of a nice gold colour; when done, lay them on a napkin. Eggs a la Poulet. Boil etght eggs hard, put them in cold water, peel them without breaking the whites ; cut a small bit off the ends of four, that they may stand upright on the dish ; split the other four through the middle, and lay them round the others; put bechemel into a stewpan, make it hot, put a little chopped parsley in it, and pour it over the eggs. An Omelette. Beat up eight eggs, season them with pepper and salt, add a shallot cut small, and some shred parsley. Put into a frying pan, a quarter of a pound of butter, and when it boils, throw in the eggs, and stir them over a clear fire till the ome¬ lette has become thick. When browned on the under side, double it up, put it upon a dish, and pour over it a little strong veal gravy. A Sweet Omelette. Mix ten eggs with a gill of cream, a quarter of a pound of oiled butter, and a little syrup of nutmeg; sweeten with loaf sugar, put the whole into a frying pan, as for a savory omelette, fry it in the same manner, and serve hot, with sifted suear over it. Ramakins. Put some Parmasan cheese into a stewpan, bruise it with a quarter of a pound of fresh butter, a gill of w'ater, salt, and an anchovy cut^mall ; boil them together, and put in as much flour as the sauce will take up ; keep it over the fire till it is in a thick paste, then put it into a stewpan with the yolks of tw'elve eggs, beat up the whites quite stiff, till they will bear an etta:, then mix them whih the rest. Drop them into square papeTeases. If well made, they will be light and of a fine colour. Bubble and Squeak. Cut cold boiled beef into thin slices; squeeze, and chop some cabbage that has been dressed, put both together into a frying MISCELLAEOUS PREPARATIONS. 227 » frying pan, with a little butter, pepper, and salt, if requi¬ site. Fry them fora few minutes; when done raise the cabbage high in the middle of a dish, and put the slices of beef round, fat and lean alternately. Garnish v/ith carrot. MISCELLANEOUS CULINARY PRE- - PARATIONS. Beef Hams, to cure. CUT the leg of a fat Scotch or Welch ox like a ham. Mix an ounce of bay salt, an ounce of saltpetre, a pound of common salt, and a pound of coarse sugar. Rub it well into the meat, turn, and baste it with the pickle every day for a month ; then take it out, roll it in bran or saw-dust, and hang it in wood smoke, where there is but little fire and a con¬ stant smoke, for another month. Hang it in a dry, but not a hot place, and keep it for use. Cut it into rashers, and broil it with poached eggs ; or boil a piece to eat cold, like Dutch beef. This is for a ham of about fourteen or fifteen pounds Aveight. Hung Beef. Put a rib @f beef into a strong brine of ba}^ salt, saltpetre, and spring water, for nine days Hang it up a chimney where wood or saw-dust is burnt. When a little dry, wash the outside with blood two or three times, to make it look black; and when dried sufficiently boil it for use. Another way. Take the navel-piece, and hang it up in a cellar as long as itwill keep good, and till it begins to be sappy. Then take it down, cut it in three, and wash it in sugar and water, each piece separately. Then take a pound of saltpetre, and two of bay-salt dried, and pounded small. Mix with them, three spoonfuls of brown sugar, and rub it well into your beef. Then strew a sufficient quantity of common salt all over, and let the beef lie close till the salt is dissolved. Turn it every other day for a fortnight, and after that hang it up in a warm place. It may hang a fortnight in the kitchen; when wanted, boil it in bay-salt and pump water till tender. It will keep, when boiled, two or three months, 228 NEW LONDON FAMILY COOK. if rubbed with a greasy cloth, or if put two or three minutes into boiling \vater, to take off the mouldiness. Hunting Beef. Take a buttock of beef and rub every day for a month, with the following ingredients. One pound of salt, two ounces of salt petre, a quarter of a pound of brown sugar, one ounce pf cprianders, the same of cloves, half an ounce of raace, half an ounce of nutmeg, two ounces of allspice, a quarter of a pound of pepper, half an ounce of Cayenne pepper, and two ounces of ginger, ground and well mixed. When to be dressed, put plenty of fat into a deep pan, over which put your beef, covering with fat; care must be taken that the beef does not touch the bottom of the pan. Cover the top with a thick paste of flour and water, to prevent the steam from coming out. Send it to the oven, and if mode¬ rate it will be done enough in five hours. It should not be taken out of the pan till quite cold; put plenty of ftit, as thpre must not be any water put in. Pickled Beef for present use. Stick a rib of beef with garlic and cloves. Season it w'itb salt, Jamaica pepper, mace, and garlic pounded; cover the meat with vinegar and Spanish thyme ; turn it every day, arid add more vinegar, (if required) for a fortnight; put it in a stewpan, cover it close, and let it simmer for six hours, adding vinegar and white.wine. Irish Beef. Put to twenty pounds of beef) one ounce of allspice, a quarter of an ounce of mace, cinnamon, and nutmeg, and half an ounce each of saltpetre and pepper. Mix all toge¬ ther, and add as much common salt as will well rub the meat. Put it in a salting pan ; rub it with more salt; every day turn it in the pickle, and rub it with the seasoning that settles. When it has remained a month in pickle, take out the bone, and boil the meat in its own liquor, with as little water as will cover it. Jt may be stuffed with parsley, and is to be eaten cold. Neat's Tongues. Scrape the tongues, and dry them with a cloth. Salt them with common salt, and put half an ounce of saltpetre to each tongue. Lay them in a deep pot, and turn them every day for a week or ten days. Add fresh salt, and let them lie a week longer. Take them out, dry them with a cloth, flour, an4 hang them up in a dry, but not hot place. Veal MISCELLANEOUS PREPARATIONS. 229 , Veal Hams. Cut a leg of veal, like a ham; mix a pint of hay salt, two ounces of saltpetre, and one pound of common salt, with an ounce of cinnamon, and juniper berries,and rub the ham with it. Lav it in a hollow tray, with the skin downwards, baste it every day with tlie pickle for a fortniglit, and hang it in wood smoke for a fortnight longer. Boil, or parboil, and roast it.- Mutton Ham. Well rub a hind quarter of mutton, cut like a ham, with saltpetre, coarse sugar, and common salt, mixed together. Lay it in a tray, skin downwards, and baste it every day for a fortnight; then roil it in saw-dust, hang it in wood smoke for a fortnight, then boil, and hang it in a dry place. Cut it in slices, and boil them as wanted. Bacon. Cut off the hams and head of a pig ; ifa large one, take out the chine, but leave in the spare-ribs, as they will keep in the gravy, and prevent the bacon from rusting. Salt it with common salt, and salt petre, and let it lie for ten days on a table, for the brine to run from it. Salt it again ten or twelve days, turning it every day after the second salting. Then scrape, rub a little salt on, and hang it up. Scrape the white froth clean off, and rub on a little dry salt, which will keep the bacon from rusting. Another way. Take out the inside fat of a side of pork, lay it on a long board or dresser, that the blood may run from it. Rub both sides with salt and let it lie a day. 7'ake a pint of bay salt, and a quarter of a pound of saltpetre beaten fine, two pounds of coarse sugar, and a quarter of a peck of common salt. Lay the pork in something that will hold the pickle, and rub it well with it. Let the skin side be downwards, and baste it every day with pickle for a fortnight. Hang it first in wood smoke, and afterwards in a dry place. Wipe off the old salt before it is put into the pickle ; do not keep it in a warm kitchen, or in the sun, as either will make both hams and bacon rusty ; hang it so as to be clear of every thing, and not to touch the wall. Ham. Take the leg of a fat hog; hang it up for a day or two ; if large, rub it with a pound of bay salt, four ounces of saltpetre, a pound of the coarsest sugar, and a handful of common salt, ^ill in fine powder. Lay the rind downwards, and cover the fleshy 250 NKW LONDON FAMILY COOK. fleshy part with the salts. Baste it often. Keep it a month in the pickle, turning it every clay. Drain, and throw bran over it ; then hang it in a chimney where wood is burnt, and keep tinning it for ten days. Ham, the Yorkshire way. Beat them vvell; mix together half a peck of salt, three ounces ot salt[)etre, half an ounce of salprunelia, and five pounds of coarse salt. Rub well with this ; put them into a large pan or pickling-tub, and lay what remains on the top. Let them lie three days, and then hang them up. Put as much water to it as will cover the hams, adding salt till it wdli bear an egg, then boil, and strain it. The next morning put in the hams, and press them down so that they may be co- X'ered. W'hen they have lain a fortnight, rub them well with bran, and dry them. I'hree middle-sized hatns may’^ be done with these ingredients, so that if you do only one, you must proportion thec|uantity of each article. New England Ham. Cure two hams in the following manner: beat two ounces of salprunelia fine, rub it vvell in and let them lie twenty- four hours. Take half a pound of bay salt, a quarter of a pound of common salt, an ounce of saltpetre, beaten fine, and half a pound of coarse sugar. Rub all these well in and let them lie two or three days. Then take common salt and make a strong brine, with two gallons of water, and half a bound of brown sugar. Boil it well, when cold skim it, put in the hams, and turn them every two or three days, for three weeks. Hang them up in a chimney, and smoke them , well a day or two with horse litter. Afterwards let them hang for a week on the side of the kitchen chimney, and then take them down. Keep them dry, in a large box, covered with bran. They will keep good in this state for a year, though they may be used in a month. Westphalia Ham. After rubbing them with half a pound of coarse sugar, let them lie twelve hours, then rub them again with an ounce of saltpetre finely beaten, and a pouncT of common salt. Turn them everyday for three weeks. Dry them in wood or turf smoke ; wheii boiled, put in apiat of oak saw-dust into the water. Pickled Pork. Bone, and then cut it into pieces. Rub them first with saltpetre, and then with two pounds of common, and two of 3 bay 31ISCELLANEOUS PREPARATIONS. 251 bay salt, mixed together. Put a layer of common salt at the bottom of your tub, cover each piece vviti) common salt, ami lay them one upon another as even as you can ; till the hol¬ low places on the sides witli salt. As the salt melts on the top strew on more, lay a coarse cloth over the vessel, aboard over that, and a weight on the board. Cover close, strew on more salt, as may be occasionally necessary, and it will keep good the year round. Mock Brazen. Boil two neat’s feet tender, take off the meat, and have ready the belly-piece of pork, salted with common s:iit and saltpetre, fora week. Boil this till almost done; takeout the bones, and roll it with the feet very tight, with sheet tin. Boil it till very tender, then hang it up in the cloth till cold ; after which keep it in a sousing liquor, as is directed in the next article. > Souse for Brazen, or for Pig's Ears and Feet. Boil for half an hour, a quarter of a peck of wheat-bran, a sprig of bay, and a sprig of rosemary, in two gallons of wa¬ ter, with four ounces of salt in it. Strain it, and lei it get cold, before you use it. Soused Turkey, in Imitation of Sturgeon. Dress, bone, and dry a fine turkey ; tie it up as you would sturgeon, and put it into the pot, with a quart of white w'ine, a (juart of water, a quart of vinegar, and a handiul of salt, which must boil, and be well skimmed betbre the tur¬ key is put in. When done, take it out, and tie it tighter; but let the liquor boil longer. If more vuiegar or salt be wanted, add them wlien cold, and pour it over the turkey. If kept covered from the air, in a cool dry place, it wdll be good for months. It is^usuully eaten wiLli oil, vinegar, and sugar, for sauce. Fine Pork Sausages. _ o Take six pounds of young pork, quite free from, skin, gristle, or lai ; cut it sinail, and beat it line in a mortar. Chop six pounds of beei' suet very line ; pick off tlie leaves of a handful of sage, and shred it line; spiearl your meat on a clean dresser, and shake the sage over the meat. Slued the rind of a lemon very line, and throw it, with sweet herbs, on the meat. Grate tw'o nutmegs, to which put one spoonful of pepper, and a large spoonful of salt. Tlirovv the suet over, and mix all well together. Put it down close in the pot, and ' when you use it, roll it up wdth as much egg as will make it roll smooth. Common 232 NEW LONDON FAMILY COOK. Common Sausages. Chop three pounds of pork, quite free from skin and grisUe; season it vvitii two teaspoonfuls of salt, one of beaten pepper, and some sage shred fine ; mix it well together, have the guts, nicely cleaned, and fill them, or put the meat down in a pot. Roll them of what size you please, and fry them. Oxford Sausages. Take one pound of young pork, fat and lean, without skin «)r gristle, one pound of lean veal, and one of beef suet,chop- ped fine together ; put in half a pound of grated bread, half the peel of a lemon shred, a nutmeg grated, six sage-leaves chopped fine, a leaspoonful of pepper, and two of salt, some thyme, savory, and marjoram, shred fine. Mix well together, and put it close down in a pan till you use it. Roll them out the size of common sausages, and fry them in fresh butter, of a fine brown, or broil them over a clear fire, and send them to table hot. Bologna Sausages. Chop a pound of beef suet, a pound of pork, a pound of bacon, fat and lean together, and the same quantity of beef and veal. Take some sage, pick off the leaves, and chop it fine, with a few sweet herbs. Season high with pepper and salt. Fill a large gut, well cleaned. Set on a saucepan of water, and when it boils, put the sausage in, having first pricked it, to jtreventits bursting. Boil it gentlyfor an hour, and lay it to drv on clean straw. Savaloys. Take three pounds of 3 mung pork, free from bone and skin ; salt it with one ounce of saltpetre, and a pound of com¬ mon salt, for two days; chop it fine, put in three teaspoonfuls of pepper, a dozen sage leaves chopped fine, and a pound of grated bread; mi.x it well, fill the guts, and bake them half an hour in a slack oven; they are good either hot or cold. German Sausas.es. 'fake the crumb of a small loaf, a pound of suet, half a lamb's lights, parsley, thyme, marjoram, and onion, minced small, and season it with salt and pepper; these must be stuffed in a sheep’s gut, and fried in melted suet, they are • only fit for immediate use. Hog's Puddings, with Currants. Four pounds of beef suet shred fine, three pounds of grated bread, and two pounds of currants picked and w^ashed; cloves, mace, and cinnamon, of each a quarter of an ounce finely beaten ; salt^ a pound and a half of sugar, a pint of wine, a quart MISCELLANEOUS PREPARATIONS. 233 quart of cream, a little rose-water, and twenty eggs well beaten, with half the whiles. Mix all together, till clean guts half full, boil them a little, and prick them as they boil. Take them up on clean cloths, and then lay them on a dish. Hog's Puddings^ with Almonds. Chop one pound of beef marrow, and half a pound of sweet almonds blanched ; beat them tine with a little orange flower, or rose-water, half a pound of grated bread, half a pound of currants, w'ashed and picked, a quarter of a pound of tine sugar, a quarter of an ounce each, of mace, nutmeg, and cinnamon, and half a pint of wine. Mix all together with half a pint of cream, and the yolks of four eggs. Fill the guts half full, tie them up, and boil them a quarter of an hour. Black Puddings. Stir the blood with salt till cold, put a quart of it, or ra¬ ther more, to a quart of old grits, and soak it one night. Mix it well together, season it with a spoonful of salt, a quarter of an ounce of cloves, mace, and nutmeg, an equal quantity of each ; dry, beat, and mix well in. Take winter savory, sweet marjoram, thyme, and pennyroyal, chopped fine ; just enough to season them and to give them a fla¬ vour. The next day take the leaf of the hog and cut into dice, scrape and wash the guts, then tie one end ; put in plenty of fiit, fill the skins three parts full, and tie the other end ; prick them with a pin, and put them in a kettle of boiling water: boil them gently for an hour, then take them out, and lay them on clean straw, till cold. When eaten, boil or broil them, and serve hot. Hog's Lard. Melt it carefully in a jar, put it into a kettle of boiling water, and run it into bladders that have been w'ell cleaned. The smaller they are, the better the lard keeps; as after the air reaches it, it becomes rank. Put in a sprig of rosemary when melted. As this is a very useful article for frying fish, it should be prepared with care. Mixed with butter, it makes very fine crust. Mustard, to make. Mix, by degrees, the best Durham mustard, with boiling water, to a proper thickness; rub it smooth ; add a little salt; keep it in a small jar closely covered, and put only as much into the glass as will be used in a day or two. w Ij ■NO. 8. Another 234 NEW LONDON FAMILY COOK. Another way, for immediate use. Mix your mustard with milk instead of water ; wdien quite smooth, add'a little raw cream. It is much softer this way, is not bitter, and will keep well. ' The patent mustard is preferred by some, and it is per¬ haps as cheap, being always ready for use. VEGETABLES, TO DRESS. General Observations. VEGETvVBLES of all kinds, must be well washed and picked, and then laid in cold water. When boiled, they must have plenty of water, and must not be over-done, as that will spoil their colour, and de¬ prive them of their crispness. Put them into boiling water, throw, in a handful of salt, and when they begin to sink, (if the water has not slackened in the boiling) you may be certain they are sufficiently done. Drain them immediately, or they will lose their colour. They must never be dressed with meat, except carrots, which may be done vvith boiled beef Hard water spoils the colour of such vegetables as should look green, but if no other can be obtained, put a teaspoonful of salt of wormwood into the water, before the vegetables go in. Artichokes, to boil. Twist off the stalks, and wash them in cold water; when the water boils, put them in, tops downwards ; an liour and a half or two hours will do them. Serve with melted butter. Artichoke Bottoms, to fry. Blanch, flour, and fry them in fresh butter. Pish, and pour melted butter over them. Or put a little red wine into the butter, and season with nutmeg, pepper, and salt. Artichoke Bottoms, to rac!;oiit. Soak them in warm water two or three Lours, chamrinQ’ the water. TO DRESS VEGETABLES. 235 neater. Then put them into a stewpan, with some ^vavy, mushroom ketchup, Cayenne pepper, and salt. When boiling, thicken them with Hour, put them into a dish, pour tlie sauce over, and serve them hot. Asparagus, to boil. Carefully scrape all the stalks, till they look wdiite; cut them even, and throw them into a pan of clean water; have ready a stewpan with water boiling. Put some salt in, and tie the asparagus in small bunches ; put them in, and when they be¬ gin to be tender, take them up. It’too much boiled, they lose both colour and taste. Toast a round of a loaf about half an inch thick, dip it into the liquor the asparagus was boiled in, and lav it in your dish. Pour melted butter on the toast, then lay the asparagus round tlie dish, tlie tops inwards; send melted butter m a boat. Do not pour it over youi; asparagus, as that will make them greasy to the fingers. Asparagus Pease, to boil. Scale sprue grass, cut it into pieces the size of pease, as far as the green part extends from the heads, wash, and put them into a stewpan. To a quart of grass pease add half a pint of hot water, lightly salted, and boil them till nearly done ; after which strain and preserve the liquor ; boil it till nearly reduced, put to it three ounces of fresll butter, a glass of cream, a little sifted sugar, flour and water, to make it of a proper thickness ; add. the pease, stew them till tender, and serve them up wdth the top of a French roll toasted and but¬ tered, put under them in a dish. Asparagus and Eggs. Cut asparagus that has been left, as for pease ; break some eggs into a bason, beat them up, with pepper, salt, and the asparagus; put it into a stewpan, with two ounces of bulter and stir it all the time it is on the fire; when thick, it is done ; then put a toast on the dish, and the eggs and the asparagus upon the toast. Brocoli, to boil. Strip off the branches, till you come to the top one; peel of}' all the outside skin that is on the stalks and little branches, and throw them into water. Boil according to the general directions. When the stalks are tender it is done. Serve'it the same as asparagus. Brocoli, as a Salad. Boil it like asparagus, lay it in your dish, beat up with % G -2 " ®il, NEW LONDON FAMILY COOK. oil, vinegar, and a little salt. Garnish with naustertium- buds. BrocoU and Eggs. (See page 225 ), Windsor Beans, to boil. They must he boiled in salt and water ; and when tender they are done. Seivewith parsley and butter. Kidney Beans, to boil. String, slit them down the middle, and cut them across ; let them stand some time in salt and water, boil them, and when tender they are done. Serve with melted butter. French Beans, a la Creme. Cut your beans into slips, and boil them in plenty of water with salt in it. When done, drain them. Put into a stew- pan two ounces of fresh butter, the yolks of three eggs beaten up in a gill of cream, and set over a .slow fire. When hot, add a spoonful of vinegar and the'beans, simmer for five minutes ; stir with a wooden spoon, to prevent the mixture from burning or curdling, and serve them up as a dish. French Beans, to ragout. Cut, and string, a quarter of a peck of beans. Cut them across in three pieces, then lay them in salt and water, fora quarter of an hour: dry, and fry them of a nice brown ; when done, take them out, pour olf the fat, and put in a quarter of a pint of boiling water; while boiling, put in a quarter of a pound of fresh butter rolled in flour, two spoon¬ fuls of ketchup, one of mushroom pickle, four of wdfite wine, an onion stuck w'ith cloves, beaten.mace, grated nutmeg, pepper, and salt. Stir for a few minutes, and then put in the . beans. Shake the pan till the whole is well mixed, then take out the onion, and pour all into your dish. Beet Roots. These make a very pleasant addition to winter sallads. They are also extremel}^ good boiled, and sliced with onion ; or stewed with whole onions. Boil the root tender, with the skin on; slice it into a stewpan with a little stock, and a spoon¬ ful of vinegar: simmer till the gravy is tinged with the colour; then put it into a small dish, and make around of the button onions, first boiled tender; take off the skin just before serv¬ ing, and serve quite hot. Or roast three large onions, peel off the outer skins till they look clear; and serve the beet-root stewed, round them. If beet-root is in the least broken before dressed, it loses its colour, and looks ill. Chardoons, TO DRESS VEGETABLES. 237 Chardooiis, to fry. Cut tliem about six inches long, and string them; when boiled tender, take them out, have some butter melted in your stevvpan, flour, fry, brown, and send them in a dish, with melted butter : or, tie them in bundles, and boil them like asparagus, and serve them in the same manner ; or cut them into dice, and boil them like pease: toss them up in butter, and send them up hot. Chardoons, a la Fromage. After stringing, cut them an inch long, stew them in red wine till tender ; season with pepper and salt, and thicken with butter rolled in flour; pour them into your dish, squeeze the j nice of orange over it, scrape Parmesan or Cheshire cheese all over; brown it with a cheese iron, and serve it up hot. CauViftoxcer, to boll. Cut off the green part, divide it into four, and put it into some milk and water boiling, and skim the saucepsan well. When the stalks feel tender, take them up carefully, and put them to drain. Then put a spoonful of water into a stevvpan, with a little dust of flour, a quarter of a pound of butter, pepper, and salt; shake it round till the butter is melted, and the whole mixed together. Take half the cauliflower, and cut it as for pickling. Lay it into the stewpan, turn, and shake the pan round for about ten minutes. Lay the stewed in the middle, the boiled round, and pour over it the butter in which the one half was stewed. I'he more usual, but less delicate way of dressing cauli- flow'ers, is as follows : Cut the stalks olf, leave a little green on, and boil them a quarter of an hour. Take them out, drain, and send them w hole to table, with melted butter in a sauce tureen. Cabbage, to boil. Follow the general directions; and, when tender, drain on a. sieve, but do not press them. Savoys and other greens must be boiled in the same manner. CarroL^, to boil. Scrape them clean, putthem into asaucepan,and when done, rub them in a clean cloth. Slice them into a plate, and pour melted butter over them. If young, half an hour will boil them. Cacvmbers, to stexv. Slice an equal quatitity of cucumbers and onions, and fry them together in butler. Strain them in a sieve, and put J them 238 NEW LONDON FAMILY COOK, them into a saucepan, with a gi’l of gravy, two spoonfuls of white wine, and a blade of mace. Stew five or six minutes, put in a piece of butter, rolled in flour, salt and Cayenne pep¬ per. Shake'them well together till of a good thickness, dish and serve them up. Celevii, to fry. Cut oflT the heads, and green tops of six or eight heads of celery ; take off the outside stalks, pare the roots clean ; have ready half a pint of white wine, the yolks of three eggs beaten fine, salt and nutmeg; mix all together with flour into a batter, into which dip every head, and fry them in butter ; when done, lay them in your dish, and pour melted butter over them. Celery., to ragout. Wash a bunch of celery ; cut it in pieces about two inches long, put it into a stew'pan with water to cover it, tie three or four blades of mace, two or three cloves, and some whole pepper, in a muslin rag ; add an onion, and some sw-eet herbs ; cover close, and stew softly till tender ; then take out the spice, onion, and herbs ; put in half an ounce of truffles and morels, two spoonfuls of ketchup, a gill of red wine, a bit of butter rolled in flour, and a French roll ; season with salt to your palate ; stir, cover close, and let it stew till the sauce is thick. Shake your pan often ; when done, garnish w ith Icjuon, and serve hot. Erulive, to ragout. Lay three heads of white endive in salt and water for th ree hours. Take off the green beads of a Imndred of asparagus, chop the white part, as far as is tender, small, and put it into the water. Chop small a bunch of celery; put it into a saucepan with a pint of water, three or four blades of mace, and whole pepper, tied in a cloth. When tender, put in the asparagus, shake the pan, and let it simmer till the asparagus is done. Take the endive out of the water, drain, and leave one whole. Full the others, leaf by leaf, and put them into the stewpan, with a pint of white wine. Cover close, and let it boil till the endive is nearly done. Put in butter rolled in flour, cover the pan again, and keep shaking it. When quite done, take it up, and lay the whole head in the middle; then the celery and grass round, the other part of the endive over that; pour the litjuor from the sauce¬ pan into the stewpan, stir it together, season with salt, and add a liaison of two eggs, (seepage 114); mix this with the 3). Brandy Pudding. Line a mould with jar raisins stoned, or dried cherries, then thin slices of French roll, next ratifias, or maccaroons, then fruit, then roll, and so on till the mould is filled. Sprin¬ kle in at times, two glasses of brand}'. Beat four eggs ; put to a pint of milk or cream, sweetened, half a nutmeg, and I the 1248 NEW LONDON FAMILY COOIC. the rind of nutmeg grated. Let the liquid sink into the solid part, tie it tight in a cloth, and boil it one hour. Bread Pudding. Pour boiling milk over grated bread, and cover it close. When soaked an hour or two, beat it fine, and mix with it two or three eggs. Put it into a basin, that will just hold it; tie a floured cloth over, and put it into boiling water. Send it up with melted butter, poured over it. Rich Bread Pudd{n CHEESECAKES. 285 CUSTARDS AND CHEESFXAKES. ' General Observations. IN boiling custards, always put a little water into your pan, (which must be well tinned), this will pre¬ vent the ingredients from sticking: to the bottom. Cheesecakes when made, should be immediately put into a moderately heated oven, as standing long will occasion them to become oily, and give them a bad appearance. Almond Custards. Boil a pint and a half of cream, a small slick of cinnamon, mace, lemon peel, and nutmeg, with sugar to taste, then strain it; blanch and pound three ounces of Jordan, and eight single bitter almonds; rub them through a sieve, and add the fine pulp to the cream ; put in a little syrup of roses, and the yolks of six eggs beaten ; pour the mixture into small cups; or bake it in a dish with a rim of puff paste round it. % Baked Custards. Boil a pint of cream with mace and cinnamon, when cold, mix with it four yolks and two whites of eggs, rose and orange-flower water, and white wine, nutmeg and sugar to the palate. Pour it into cups and bake them. Beest Custards. Set a pint of beest over the fire, with cinnamon and two or three bay-leaves ; when boiling hot take it off, have ready mixed one spoonful of thick cream ; pour your hot beest upon it by degrees, mix it well together, and sweeten it to your taste : you may either put it in crusts or cups, or bake it. Common Custards. Make these the same as almond custards, using orange- flower water instead of almonds. Or make them thus :—Sweeten a quart of new milk, beat up the yoiks of eight eggs and the whites of four. Stir them into the milk, and bake in china basins. Or, put them into a deep dish, and pour boiling water round them till the water 286 XEW LOXDOX FAMILY COOK. water Is better than half way up their sides ; take care the water does not boil too fast, lest it should get into the cups. Lemon Custards. Beat up the yolks of eight eggs till they are quite white ; put to them a pint of boiling water, the rinds of two lemons grated, and the juice sweetened to your taste.* Stir it on the * fire till thick enough; then add a large glass of rich wine, and half a glass of brandy ; give the whole one scald, and put it in cups, to be eaten cold. Orans-e Custards. boil till tender lialf the rind of a Seville orange ; beat it fine in a mortar, put to it a spoonful of brandy, the juice of a Seville orange, four ounces of loaf sugar, and the yolks of four eggs. Beat all well together for ten minutes ; pour in a pint of boiling cream by degrees. Keep beating till cold, then put them in cups, and place them in an earthen dish of hot water till set; take them out, stick preserved orange on the lop, and serve either hot or cold. Rice Custards. Put a quartered nutmeg, and a blade of mace into a quart of cream ; boil, strain, and add to it some whole rice boil¬ ed, and a little brandy. Sw^eeten it to your palate, stir it over the fire till it thickens, and serve it up in cups, or a dish. Cheesecakes, Strain the whey from the curd of two quarts of milk ; when rather di’}', crumble it through a coarse sieve, mix it with six ounces of fresh butter, one ounce of pounded blanched almonds, orange-flower water, half a glass of raisin wine, a grated biscuit, four ounces of currants, nutmeg, and cinnamon, in fine powder, and beat all the above w'ith three eggs, and half a pint of cream, till quite light: fill the patty pans three parts full. Another Way. Mix the curd of three quarts of milk, a pound of Currants, twelve ounces of Lisbon sugar, a quarter of an ounce of cinnamon, ditto of nutmeg, the peel of two lemons chopped very fine, the yolks of eiglit and whites of six eggs, a pint of scalded cream, and a glass of brandy. Put a light pufl‘ paste in the patty pans, and three partS'fill them. Almond Cheesecakes. Put four ounces of blanched almonds into cold water, then bead them in a marble mortvir, or wooden bowl, with som^ CUSTARDS AND CHEESEC A ICES. 287 rose-water. Put to it four ounces of sugar, and the yolks of four eggs.* Work it in the mortar, or bowl, till it becomes white and frothy, then make a rich puff-paste, and bake them immediately. Another Way. Blanch and beat up in a little orange flower water, four ounces of almonds ; add the yolks of eight eggs, the rind of a large lemon grated, half a pound of melted butter, and sugar to taste; lay a thinyouff-paste at the bottom of your tins, and little slips across. Add half a dozen bitter almonds. Bread Cheescakes. Pour a pint of boiling cream on a sliced roll, and let it stand tw'o hours, take eight eggs, half a pound of butter, and a nutmeg grated. Beat them well,together and put in half a pound of currants w’ell washed and dried before the .fire,and a spoonful of white wine or brandy. Then bake them in patU’pans or raised crust. Citron Cheesecakes. ' Beat up the yolks of four eggs, mix them with a quart of boiling cream. When cold, put it on the fire, and let it boil till it curds. Blanch some almonds, beat them with orange flow^er-water, and put them into cream, w'ith a few Naples biscuits, and green citrons shred fine. Sweeten to your taste, and bake them. Curd Cheesecakes. Beat half a pint of good curd with four eggs, three spoon¬ fuls of cream, half a nutmeg, grated, and a spoonful of ra¬ tafia, rose or orange-water. Put to them a quarter of a pound of sugar, and half a pound of currants washed and dried before the fire. Mix all well together, put a good crust into pattypans, and bake them gently. . Lemon Cheesecakes. Boil the peel of two large lemons, pound well in a mor¬ tar, with a quarter of a pound of loaf sugar, the yolks of six eggs, half a pound of fresh butter, and some curd beaten fine. Mix all together, lay a puff-paste on the patty-pans, fill thf in half full, and bake them. Orange cheesecakes are done the same way; but the peel must be boiled in two or three waters, to take oft’^ts bitter taste before it is put in. ‘ Fine Cheesecakes. Warm a pint of cream, add to it five quarts of milk warm from the cow ; and when you have put a sufficient quantity ' off rennet to it;, stir it till it comes to a curd ; then put the curd 288 NEW LONDON FAMILY COOK. curd into a cloth, or linen hag, and let the whey be well drained from it, but do not squeeze it hard; when sufficiently dry, put it in a mortar, and beat it as tineas butter. To the curd, add half a pound of sweet almonds blanched, and the same quantity of macaroons, both beaten together as fine as powder. If you have none of the last, use Naples biscuits ; add the yolks of nine eggs that have been well beaten, a nut¬ meg, and half a pound of double-refined sugar. Mix all to¬ gether, melt a pound of fresh butter, and stir weUintoit. Rice Cheesecakes. Boil four ounces of rice tender ; put it in a sieve to drain. Put in four eggs well beaten, half a pound of butter, half a pint of cream, six ounces of sugar, a nutmeg grated, and a glass of brandy or ratafia water. Beat all well together, put them into raised crusts, and bake them. CAKES, BUNS, BISCUITS, &c. General Directions. BEFORE beginning to make cakes, be careful to have all that is requisite to be used ready, and at hand. Do not beat up eggs till the minute they are wanted. Butter must be beaten to a fine cream before sugar is added. Cakes made of rice, seeds, or plumbs, should be baked in wooden girths, as by that means the outsides will not be burned, and they will rise better. The oven must be heated aecordins to the size of the cake. . Almond Cakes. Take two ounces of bitter, and one pound of sweet almonds, blanch and beat them, with a little rose or orange-flower water, and the w hite of one egg ; add half a pound of loaf sugar, eight yolks and three w hites of eggs, the juice of half a lUnon, and the rind grated. IMix the whole well together, and bake it either in one large pan, or several small ones. ' Apricot Cakes. Scald and peel a pound of ripe apricots, as soon as the ‘jkin will come off, take out the stones. Beat the fruit in a 3 mortar CAKES, kc. 289 mortar to a pnlp ; then boil half a pound of double refined sugar, with a spoonful of water, skim it, and put to it the pulp of your apricots. Let it simmer a quarter of an hour over a slow fire, stirring it all the time. Pour it into shallow fiat glasses, turn them out upon glass plates, put them into a stove, and turn them once a day till dry. Amei'ican Potash Cakes. Mix a pound of flour, and a quarter of a pound of butter ; dissolve and stir a quarter of a pound of sugar in half a pint of milk ; and make a solution of about half a tea-spoonful of salt of tartar, crystal of soda, or any purified potash, in half a tea-cupful of cold water ; pour them, also, among the flour, work the paste up to a good consistence, roll it out, and form it into cakes or biscuits. The lightness of these cakes depends greatly on the briskness of the oven. Bath Cakes. Hub a pound of butter, and one pound of flour well toge¬ ther ; add five eggs, and a tea-cup full of yeast. Set the whole well mixed up before the fire to rise; then add a quarter of a pound of fine powdered sugar, and an ounce of carraways well mixed in ; roll them out in little cakes, and bake them on tins ; they may^ either be eaten for breakfast or tea. Bride, or Christening Cake. Take five pounds of dry sifted flour, two pounds of fresh butter ; five pounds of currants washed, picked, and dried before the fire; a pound and a half of loaf sugar, two nutmegs, a quarter of an ounce of mace, and half a quarter of an ounce of cloves, all beaten and sifted ; sixteen, eggs, yolks and whites kept separate; a pound of blanched almonds, pounded with orange-flower water; and a pound of candied citron, one oforange, and one of lemon peel, cut in slices. Mix these in the following manner:—First work the butter with the hand, till of the consistency of cream, then beat in the sugar for at least ten minutes, whisk the whites of the eggs to a froth, and mix with it the butter and sugar. Next beat up the yolks for ten minutes; add the flour, nutmegs, mace, and cloves, and beat the whole together for half an hour, or till wanted for the oven. Then mix in, lightly, the currants, almonds, and candied peels, with the addition of a gill of mountain wine, and one of brandy; line a hoop with paper, rub it well with butter, flit in the mixture, and bake it in a tolerably quick oven ; taking care, not to burn the cake, the top of which may be covered with paper. It is generally iced over like a twelfth cake, .xo. iO. 2o when 2.90 NEW LONDON FAMILY COOK. when taken out of the oven ; hut whthoiit having any or¬ nament whatever on the top^ as it should appear of a deli¬ cate plain white. A fine Iceing for Cakes. Beat up llie whiles of five eggs_, to a froth, and put to them a pound of double-refined- sugar powdered and./sifted, and three s])oonfuls of orange-flower water, or lemon juice, Keep beating it all the time the cake is in the oven; and the moment it comes out, ice over the top with a spoon. Some put a grain of amber grease into the iceing, but that is too powerful for many palates. Biscuit Cakes. One pound of flour, five eggs beaten and strained, eight ounces of sugar, a little rose or orange-iiower water ; beat the whole well together, and bake it one hour. Bristol Cakes. Mix with the hand, in an earthen pan, six ounces of Sifted sugar, six ounces of fresh butter, four whites and two yolks of eggs, and nine ounces of flour; add three quarters of a pound of picked currants, drop the mixture with a spoon, on tin- plates, rubbed with butter, and bake it. Butter Cakes. Beat a dish of butter like cream with your hands, add two pounds of fine sugar well beaten, three pounds of flour well dried, and mix them in with the butter; add twenty-four eggs, leaving out half the whites, and then beat all together for an hour: Just as you are going to put it into the oven, put in a quarter of an ounce of mace, a beaten nutmeg, a little white wine, or brandy, and seeds or currants, as you please. Carrazvay Cakes. Sift and dry two pounds of coarse loaf sugar ; put to it two pounds of fine flour; after the flour and sugar are sifted and weighed, mix them together, sift them through a hair sieve, into the bow 1 you make it in; put to them two pounds of butter, eighteen eggs, leaving out eight ol‘ the whites ; to these add four ounces of candied orange,and fiveorsix ounces of carraway comfits ; work the butter with rosewater, till none of the w'ater appears ; then put in flour and sugar, a little at a time, and your eggs; which must be w’ell beaten, w ith ten spoonfuls of vdiite wine ; keep it constantly beating with your hand till you have put it into the hoop for the oven; do not put in your sweetmeats and seeds till quite ready to ])Ut into your hoops; put three or lour doubles of cap paper under CAKES, 8iC. 291 under the cakes, and butter the paper and hoop: sift fine sugar upon it, when you put it into tlie oven. Chaniillij Basket. Dip ratifia cakes, into a little warm carimel sugar, and place them round the inside of a dish. Cut more latifias into squares, dip them in the sugar, pile them on the others, two or three stories high. Line the inside with wafer paper, fill it with sponge cakes, sweetmeats, blanclied almonds, and cream as for an apple pie, pul trifle froth over that, and gar¬ nish the froth with rose leaves, coloured comfits, or carimel of sugar throw n over the top. Chantilly Cake. Cut a piece out of the top of a Savoy cake, and scoop out all the inside ; put it on the disii in which it is to be sent to table, pour Lisbon wine into the cake, and as the wane soaks out pour it over it with a spoon ; wdien it has absorbed as much wine as it can, pour the remainder olF the dish, pour custard down the sides, and put some in the middle ; whip up some cream, the same as for a trifle, and put it in the middle of the cake : blanch some sweet almonds, cut them in quarters, and stick them round the edges, and on the sides of the cake. Cinnamon Cake. Put six eggs and three table spoonfrds of rose water into a pan; whisk tliein well together; add a pound of sifted sugar, a desert sjtoonful of pounded cinnamon, and flour to make it into a good paste; roil it out, cut it into any shape, and bake them on white papier. W'hen done, take them olf, and keep them in a dry place. Cream Cakes. Beat up the whites of nine eggs to a stiff froth, stir gently with a spoon, lest the froth should fall ; to every white of an egg grate the rinds of two lemons. Shake in a spoonful of double refined sugar sifted fine, lay a wet sheet oi’paper on a tin, and with a spoon dro[) it on in little lumps, at a small distance from each other. Silt a good quautit}'’ of sugar over them, set them in the oven after the Itread is out, and close up the mouth of it : this w ill occasion the froth to rise. As soon as coloured, they will be sufficiently baked ; then take them out, and put two bottoms together; lay them on a sieve, and set tliem to dry in a cool oven. £ o 2 .Common 292 NEW LONDON FAMILY COOK. Common Bread Cake. Take about the quantity of a quartern loaf from the dough when making bread, and knead well into it two ounces of butler, two of Lisbon sugar, and eight of currants. Warm the butter in a tea-cupful of good milk. By adding an ounce of butter, or sugar, you may make the cake better. A tea¬ cupful of raw cream improves it greatly. Bake it in a pan. A Common Cake. Take six ounces of ground rice, and an equal quantity of flour, the yolks and whites of nine eggs, half a pound of lump sugar, pounded and sifted, and half an ounce of carraway seeds. Mix these well together, and bake it an hour in a quick oven. Currant Cakes. Take a pound and a half of fine dried flour, a pound of butter, half a pound of loaf sugar beaten and sifted, four yolks of eggs, four spoonfuls of rose water, the same of wine, some mace, and a nutmeg grated. Beat up the eggs, and put them to the rose water and wine ; then add the sugar and butter. Work all together, strew in the currants, and flour, have them ready warmed for mixing. Make six or eight cakes, and bake them crisp and of a fine brown. Diet Bread. Sift, and dry a spoonful of fine flour. Beat up eight eggs; add a pound of beaten and sifted loaf sugar by degrees. Beat them together for an hour and a half. Take the flour from the fire, and strew it in cold ; with half an ounce of carravyay and coriander seeds, mixed together and bruised. The beat¬ ing must not cease, till the whole is put into the paper mould or hoop, and set in a quick, but not too hot oven. One hour will bake it. Duteh Cakes. Take five pounds of flour, two ounces of carraway seeds, half a pound of sugar, rather more than a pint of milk, and three quarters of a pound of butter; then make a hole in the middle of the flour, and put in a pint of good ale yeast: pour in the butter and milk, make these into a paste, let it stand a quarter of an hor.r before the fire to rise; then mould and roll It into thin cakes ; prick them all over, or they will blister, and bake them a ([uarter of an hour. Flat Cakes that will keep. Mix tw o pounds of flour, one of sugar, and one ounce of carraways, with four eggs, and ;i few spoonfuls of water, to make CAKES, 5CC. 293 make a stiff paste; roll it tbin, and cut it into any shape. Hake on floured, tins, Wlnle baking, boil a pound of sugar in a pint of water to a tliin syrup ; while both are hot, dip each cake into it, and put tiieia on tins, into the oven to dry for a short time , and when the oven is cool, put tliem in again, and let them stay four or five hours. Ginger Cakes, for cold xveather. Beat up three eggs in half a pint of cream, put them into a saucepan over the fire, and stir till warm. Tlien add a poutid of butter, half a pound of loaf sugar, and two ounces and a half of ginger, both powdered ; carefully stir the different ingredients together, over a moderate fire, to melt the butter. Then pour it into the middle of two pounds of fine flour, and make up a good paste. Roll it out wnthout any flour on the dresser, of whatever thick¬ ness may be best baked, and cut the cakes with the top of a small basin, or large breakfast cup. They are gene¬ rally made about a quarter of an inch thick, laid on tltvee papers,and baked in a hot oven. These cakes are pleasant to the taste, particularly in the winter, and very serviceable to a cold stomach. CCingerhread Cakes or Kids. Take six pounds of treacle, one pound ol’fresh butter, two >of flour, one of coarse moist sugar, a quarter of a pound of citron, the same of dried lemon, and the same of orange peel, cut all very fine ; half a pound of ground ginger, four lemons grated, and four Seville oranges, rub the butter and flour together, so as not to leave any lumps; rub in the gin¬ ger, sweetmeats, sugar, and tlie grated lemon and orange peel; make a hole in the middle of the flour, &c. then pour in the treacle, and mix it up with two spoons; when well mixed, prepare the baking sheets in the following manner, ("sheet iron is the best); make the sheets very clean; put them in the oven to warm ; dip a paste-brush into warm cla¬ rified butter, and brush the sheets lightly all ovei ; drop the gingerbread on the sheets in regular rows, and leave about two inches between eacli drop, or they will run together; about a tea spoOiii’ul in each drop will be sufficient; a few minutes will bake them; the oven should be about the heat after the drawing of bread ; when taken out of the oven cool them before taking oil’ the sheets. If you want to make nuts, mix a pound more flour to wliat is left from the cakes. When baked, the gingerbread should be put either in 4 covered KEW LONDON FAMILY COOK. 29 i covered glasses, or jars, and kept in a dry place; it will then keep crisp for inonihs. Heart Cakes. ^ Take a pound each of fine dried sifted fiour, and sifted loaf siigar; mb it into a pound of sweet butter till thick like gratgd white bread; then j>ut to it two spoonfuls of rose water, two of w'hite wane, and ten eggs ; work them weil with a whisk, and put in eight ounces of currants. Butter the moulds, fill them but half full, and bake them. If made without currants, the\' wii! keep halfa year. Portugal cakes may be made the same, but put into differ¬ ent shaped moulds. Lemon Cakes. Put three spoonfuls of ruse or orange-flower water to the whites of ten eggs, beat them an hour with a whisk ; then put in a pound of beaten and sifted siigar,and grate in the rind of a lemon. When w eli mixed, add the juice of half a lemon, and the yolks of ten eggs beaten smootlL Stir in three fpiarters of a pound of flour: butter a pan, and bake it in a moderate oven for an hour. Orange cakes may be made in the same way. Maeearoons. Scald, blanch, and throw' -into cold water, a pound of almonds ; dry them in a cloth, and poimd them in a mortar, moisten them with orange-fiower v\:iter, or the white of an egg, or they will turn to oil ; afterwards take an equal quan¬ tity of fine powdered sugar, three or four whites of eggs, and a little musk ; beat all together, and shape theiii on a wafer- paper, w'lth a spoon ; bake them in a gentle oven on tin plates. JMarlhorougk Cakes. Beat up and strain eight e^-s, and put them to a pound of sugar beaten and sifted ; b,eat these three quarters .of an hour together, then put three quarters of a pound of flour well dried, and two ounces of carraway seeds; beat all well together, and bake it on broad tin pans, in a brisk oven. llirangiies. IPhlsk the whites of nine eggs to a thick froth; add the rind of six lemons grated fine, and a spoonful of sifted sugar; then lay a wet sheet of paper on a tin, and with a spoon drop the mixture in small lumps separately upon it; sift sugar over, and bake them in a moderate oven of a nice colour. Then put raspberry, apricot, or any kind of jam between two bottoms, CAKES, See. 295 bottoms; put them together, and lay them in a warm place, or before the fire, to dry. Ntms Cakes: Mix four pounds of fine fionr, and three of double-refined sugar beaten and sifted. Let it stand before the fire till the following materials are ready : beat four pounds of butter with a cool hand in a cLep dish one way till like creasn ; beat the yolks of thirty-five eggs, and the whites of sixteen ; strain the eggs and beat them with the butter, till thoroughly incorporated. Mix in four or five spooniuls of orange-flow¬ er or rose water, then take the flour and sugar, with six ounces of carraway geods, and strew them in by degrees; beat the whole two hours longer. Adel tincture of cinnamon; then butter a hoop, and bake them ^hree hours in a moderate oven. Oranp'e Cakes. o f Quarter some Seville oranges that have good rinds, and boil them in two or three waters till tender, and the bitter¬ ness is gone off. Skin, and then lay them on a clean napkin to dry. Take all the skins and seeds out of the pulp, with a knife, shred the peels fine, put them to the pulp, weigh the.m, and put rather more than their weight of fine sugar into a; pan, with just as much water as will dissolve it. Ifoil till it becomes a sugar, and then,, by degrees, juit in your orange- peels and pulp. Stir well before you set them on the fire; boil it very gently till if looks clear and thick, and then put them into flat-bottomed glasses. Set them in a stove, and- keep tbetii in a moderate heat; when they are candied on the top, turn them out upon glasses. Orange cakes may also be made the same as lemon cakes, {Seepage 294.) O.vford Cakes. M ix a table spoonful of salt with half a peck of sifted dry flour, half an ounce of cinnamon, a quarter of an ounce of nutmeg, a dram of cloves, and one of mace, all finely beaten and sifted with tlie salt. Add three quarters of a. pound of sugar; and well work, by a little'at a tinic, a pound and a half (d'fresh butter into the flour ; it will take three hours in working up. Theil put in a quart of cream, a [)!nt of ale yeast, a gill of mountain wine, and three grains ofaraber- giease, dissolved in the yolks of eight and whites of four eggs, and a gill of rose water. Aiix the whole with the flour, and knead them well together. Lay the paste for some time near the fire; then put in a potmdyf .stoned and minced ' sun 296 NEW LONDON FAMILY COOK. snn raisins, and three pounds of currants cleaned and dried ; and bake the cake three hours in a gentle oven. When done, frost it on the top with rose water and the white of an ego- beaten together, sift over it plenty of fine loaf sugar, and set it in the oven to dry. Pepper Cakes. Take half a gill of white wine, half a quarter of an ounce of whole white pepper, put it in, and boil it a quarter of an hour ; then take the pepper out, and put in as much double- refined sugar as will make it like a paste ; drop it in wdiat shape you please on jtlates, and let it clry itself. Persian Meat Cakes. Take the fat and sinew's from the meat of a leg of mutton, beat it in a marble mortar, with pepper, salt, and the juice of onions or garlic, or with sweet herbs, according to taste. Make it thus prepared into flat cakes, and keep them pressed betw'een two dishes for twelve hours ; then fry them with butter, in which serve them up. Plumb Cake. To a pound and a half of fine flour, well dried, add the same of butter, three quarters of a pound of currants, half a pound of raisins stoned and sliced, eighteen ounces of sugar beaten and sifted, and fourteen eggs, w'ith half the whites ; shred the peel of a large lemon very fine, three ounces of candied orange, the same of lemon, a tea spoonful of beaten mace, half a nutmeg grated, a tea-cupful of brandy or white wine, with four spoonfuls of orange-flower water. Work the butter with the hand to a cream, beat the sugar well in, whisk the eggs half an hour, mix them w'ith the sugar and butter, and put in the flour and spices. Beat the whole an hour and a half, mix in lightly the brandy, fruit, and sw'eetmeats, put it into a hoop, and two hours and a half wiirbake it. White Plumb Cake. To two pounds of flour w'ell dried, add a pound of sugar beaten and sifted, a pound of butter, a quarter of an ounce of nutmegs, the same of mace, sixteen eggs, two pounds and a half of currants picked and washed, half a pound of sweet almonds, the same of candied lemon, half a pint of brandy, and three spoonfuls of orange-flower waiter. Beat the butter to a cream, put in the sugar, beat the whites of the eggs half an hour, and mix them with the sugar and butter. Beat the yolks half an hour, and mix them with the whites. Put in the , flour CAKES, &C. 297 flour a little before the oven is ready, and just before put into the hoop; mix together lightly the currants and other ingredients, and two hours will bake it. Mttle Plumb Cake. Take half a pound of sugar finely powdered, two pounds of flour dried, four yolks and two whites of eggs, half a pound of butter washed with rose-water, six spoonfuls of cream warmed, and a pound and a half of currants picked and rubbed in a cloth. Mix, and make them up into cakes, bake in a hot oven, and let them stand half an hour till co¬ loured on both sides. Then take down the oven lid, and let them stand to soak. The butter must be rubbed well into the flour, then the eggs and cream, and then the currants. Pound Cake. Weigh a pound of flour, one of lump sugar sifted, one of currants, and the rind of two lemons grated; mix all together by rubbing them between your hands ; then put a pound of butter into a wooden bowl ; set it before the fire to soften, if the weather be cold ; wdien the butter is a little soft, beat it up with the hand till like cream ; break ten egsjs into a proper sized deep pan ; whisk them up till quite frotl y; then put pne-third of them to the butter, and beat them up with the band till well mixed ; then put in half what is left, and mix till it sticks to the bowl; then put in the remainder, and mix it well up ; when it sticks to the bowl you may know it is well mixed, and light; then put in the flour, &c. and mix well together; have cake-hoops or moulds papered, and put them in the oven ; the oven should be about the same as when the bread is just drawn ; if a larger cake, pf course the oven must be rather hotter. Plain Cake. Make this the same as pound cake, leaving out the Currants. Carraway seeds give it a pleasant flavour. Portugal Cakes, The same as heart cakes. (See page 294.j Prussian Cakes. Take half a pound of dried flour, a pound of beaten and aifted sugar, the yolks and whites of seven eggs beaten sepa¬ rately, the juice of one lemon, the peels of two grated, and half a pound of almonds beaten fine with rose water. Beat the whites and yolks separately, then mix tliem with the Other ingredients, e.xcept the flour; beat them together half NO. 10. 2 p an 298 NEW LONDON FAMILY COOK. an hour ; then shake in the flour, and put the cakes In the^ oven. ' Queens Cakes. Make these the same as pound cake. They should he baked in tin moulds, vvliieh, when done with, should be wiped out while they are liot, but must never be washed. Quince Cakes. Boil and clarify a pint of S 3 'rup of quinces, and a quart or two of raspberries, over a gentle fire; skim it often ; then pour in hot, a pound and a half of sugar, and as much more brought to a candy height. Stir the whole about till nearly cold ; then spread it on plates, and cut them out into cakes. Ratifia Cakes. Take half a pound of sweet almonds, and the same quan- titj^ of bitter; blanch and beat them fine in orange, rose, of clear water, to keep them from oiling ; sift a pound of fine sugar, mix it with the almonds; have ready the whites of four eggs, mix them lightly with the almonds and sugar, put it in a preserving pan, set it over a moderate fire, and stir it quick one way till pretty hot; when a little cool, roll it in small rolls, and cut it in thin cakes ; dip your hands in flour and shake them on it, give them each a light tap with the finger, put them on sugar papers, and sift fine sugar over them, just as you put them into the oven, which should be slow. Raspberry Cakes. Raspberries that have been used in making vinegar, may be used with great advantage in making cakes in the follow¬ ing manner :—Mix the fruit that is left with something more than its weight of powdered loaf sugar, forming it into small round cakes; sift powdered sugar on the top of each, and dry them in an oven or stove. j Rice Cakes. Mix ten ounces of ground rice, three of flour, and eight of pounded sugar; sift it b}" degrees into eight yolks and six whites of eggs, and the peel of a lemon shred veiy fine ; mix the whole w'ell iit a tin stew^-pan over a very slow fire with a whisk ; then put it immediately into the oven in the same, and bake it forty minutes. Another way. Beat the yolks of twelve, and the whites of six eggs with the peels of two lemons grated. Mix one pound of flour of rice, half a pound of flour, and one pound of sugar pounded CAKES, See. 299 founded and sifted ; beat it well with the eggs by degrees, for an hour, with a wooden spoon. Butler a pan ; and put in the oven. ' Saffron Cakes. Take half a peck of fine Hour, a pound of butter, and a pint of cream, or milk ; set the milk on the fire, put in the butler and a good deal of sugar; strain saffron to your taste, into the milk; take seven or eight eggs, with two yolks, and seven or eight spoonfuls of yeast; put the milk to it when almost cold, with salt and coriander seeds; knead them all together, make them up in small cakes, and bake them in a quick oven. Skrewsbury Cakes. To a pound of flour rub in six ounces of fresh butter, four ounces of currants, and four of sifted sugar; wet it with water, cream, or nev/milk ; but do not make it too wet: roll the paste out, and cut the cakes in what shape you like; put them on baking sheets, being first buttered over and dust¬ ed with flour : a slow oven is best. Small Tea Cakes. Put a quarter of a pound of butter into a pound of flour, mix a quarter of a pound of sifted lump sugar, and wet it with w'ater ; when made up, divide it into two equal pieces ; put one ounce of caraway seeds to one piece, by way of hav¬ ing two sorts; then rub the paste out very thin, and cut it out with a small round cutter: butter a baking sheet, atid dust it over with flour; lay them regularly on baking sheets, and bake them in a slow oven ; they should be of a light browm. They should be kept in a dry place, either in a covered glass, or pan. Small cakes of all descriptions should be kept this way. Sponge Cakes. Break six eggs, put the whites in one pan, and the yolks in another. Beat up the yolks with six ounces of powdered loaf sugar, and a little orange-flower water, with a wooden spoon. Whisk the whites well, and, with a large spoon, lightly put them to the yolks and sugar, stir the latter as little as possible, no more than to unite tliem together. Then mix W'ith the whole, five ounces of fine flour; and put the batter thus made into tin moulds well buttered, or they will stick too fast to be removed when baked. Before putting them in the oven, sift over the tops some powtk red sugar, to give them a delicate ice. 1 hey must be baked in a moderately heated oven ; and, wdien done, taken from the tins while hot. 2 p 2 French 3o6 NEW LONDON FAMILY COOK. French Sweetmeat Cakes. Make some puff paste into two cakes about the thickness of two crowns each, and of an equal size for every cake to be made. Put on one of them, any sort of sweetmeat; leave round the edge, about the breadth of a finger, vacant, which must be w'etted with water: then cover it with the other cake, and unite them well together. Aftershapingall the cakes, brush them over with the yolk of an egg, and set them in the oven. When done, and taken out, pass a small brush dipped in "butter over each, and scatter sugared carraway seeds of dif¬ ferent colours over, or, harlequin comfits. Powdered loaf sugar glazed with a salamander, or regular iceing, is some¬ times put over the top. Txvelflh Cakes. Make a cavity in the middle of six pounds of flour, set a sponge with a gill and a half of 3 ’east and a little warm milk ■ put round it a pound of fresh butter in small lumps, a pound and a quarter of sugar sifted, four pounds and a half of cur¬ rants, half an ounce of sifted cinnamon, a quarter of an ounce of pounded cloves, mace, and itutmeg mixed, sliced candied orange, lemon-peel, and citron. When risen, mix all together with a little warm milk ; have the hoops well papered and buttered, fill and bake them. When nearly cold, ice them over, as directed dit page 200 . Colouring for Twelfth Cakes. Beat an ounce of cochineal very fine ; put to it three gills of water, a quarter of an ounce of roche allum, and two ounces of lump sugar ; boil all together twenty minutes, strain it through a fine sieve, and keep it close covered for use. Iceing for a xery large Cake. Pound and sift very fine a pound of double refined sugar, and mix with.it the whites of twenty lour eggs in an earth¬ en pan. Add orangCrflower water, and a large piece of fresh lemon-peel ; of the former enough to give it a flavour. Whisk it for three hours till it is thick and white ; then with athin piece of board spread it all over the top and sides, and set it in a cool oven ; an hour will harden it. Ud'bridge Cakes. Take a pound of flour, seven pounds of currants, half a nutmeg, and four pounds of butter; rub your butter cold well into the flour; dress your currants well into the flour, butter, and seasoning ; and knead it with as much good new' yeast »S will make it into a high paste; after it is kneaded well together CAKES, Hie. SOI together let it stand an hour to rise: put half a pound of paste in a cake. Wafer Cakes. Rub a pound of sifted sugar into three pounds of jBire dried flour, one pound of butter, and one ounce of carravvay «eeds. Make it into a paste with three quarters of a pint of boiling new milk, roll very thin, and cut it into the size yoa chuse ; make it full of holes, and bake on tin plates in a cool oven. Wafers. Mix some flour with a little pounded sugar, and finely pounded mace, and make it into a thick halter with cream ; butter the wafer irons, let them be hot, put a lea-spoonful of the batter i4ito tiieni ; bake them carefully, and roll them off with a stick. Whigs. Rub a quarter of a pound of butter well into two pounds of flour ; and with about half a pint of warm cream, and half^ the quantity of ale yeast, make it up into a light paste, and put it before the fire to rise. Grate a nutmeg, with some beaten mace and cloves, a quarter of an ounce of carraway seeds, and a quarter of a pound of sugar; work ail in, roll the dough out tolerably thin, and make the vvhigs up into what size and form you like. They are usually made into a large round cake crossed, so as easil}^ to be divided in quarters. When made up, put them on tin plates, set them before the fire, or hold them in front of the oven till they rise again ; then bake them in a quick oven. Bans. Rub a quarter of a pound of butter, into two pounds of flour, a quarter of a pound of sugar, a nutmeg, a few Ja¬ maica peppers, a desert spoonful of canaways , put a spoon¬ ful or two of cream into a cup of yeast, and as much milk as will make it into a light pnste. Set it to rise by a tire till the oven be ready. 'Ibey will quickly bake on tins. Another Way. Mix a pound and a half of dried flour, w ith half a pound of sugary melt a pound and twm ounces of butter in warm water, add six spoonfuls of rose water, and knead it into a light dough, with ludf a pint of yeast; then mix five ounces of carraway comfits in, and put some over them. Commo7i Biscuits. Beat up six eggs with a spoonful of rose water and one of wine ; add a pound of fine pow'dered sugar, and a pound of 3 flour; 302 l^EW LONDON FAMILY COOK. flour; mix them by degrees, with an ounce of coriander seeds, all well togethershape them on while thin paper, or tin moidds, in any form you please; beat the white of an egg, rub them over with a feather, and dust fine sugar on them; set them in an oven moderately heated, till they rise and come to a good colour, then take them out; when the oven is done with, put them into it again, and let them stand all night to dry. Biscuit Drops. Take eight eggs, one pound of double refined sugar beat¬ en fine, and twelve ounces of flour dried; beat your eggs well, put in your sugar and beat it, and then your flour by degrees; beat all well together without ceasing; your oven must be as hot as for rolls ; then flour sheets of tin, and drop your biscuits of what bigness you please, put them in the oven as fast as you can, and watch them as they rise; if they begin to coloiir, take them out and put in more ; if the first is not enough, put them in again : if well done, they will have a w bite ice on them : you may, if you chuse, put in a few cariaw ays ; when all baked, put them in the oven again to dry, then keep them in a dry place. French Biscuits. Take the weight of three new laid eggs in flour, and an equal quantity of powdered sugar. First beat up the wdiites of the eggs well with a wddsk till of a fine froth ; then stir in half an ounce of candied lemon-peel cut very small, and beat w'ell: then by degrees the flour and sugar ; next put in the yolks, and with a spoon temper it well together; shape your biscuits on fine white paper w ith your spoon, and throw powdered sugar over : bake them in a moderate oven, not too hot: when baked, wnth a fine knife cut them off from the paper, and lay them in boxes for use. Fruit Biscuits. Put to the pulp of any kind of scalded fruit, an equal weight of sifted sugar; beat it two hour'?, then put it into little white paper forms, dry in a cool oven, turn the next day, and in two or three days box them. Hard Biscuits. Warm two ounces of butter in as much skimmed milk as will make a pound of flour into a stiff p'aste, beat it with a rolling-pin, and w ork it smooth. Roll it thiti, and cut it into round biscuits ; prick them full of holes with a fork, Six minutes will bake them. Fine CAKES, kc. 303 Fine light Biscuits. Put five yolks of eggs into a pan with a few crisped orange flowers, and the peel of a lemon, both shred fine ; add, also, three quarters of a pound of fine loaf sugar, beat them to¬ gether till the sugar be dissolved and well mingled with the eggs. Beat the whites of ten eggs ; and, when well frothed, mix it with the sugar. Stir in, by degrees, six ounces of flour, and put the biscuits into buttered moulds; powder fine sugar, and bake them in a moderate heated oven. Naples Biscuits. Put a pound of white Lisbon sugar into half a pint of water, with half a gill of orange-flower water, and boil them till the sugar is melted. Break eight eggs, whisk them well together, and pour the syrup boiling hot on the eggs; whisk while pouring it in, and till the mixture be¬ comes cold. Then lightly mix with it a pound of fine sifted flour, and put three sheets of paper on the baking plate ; make the edges of one sheet stand up nearly two inches high, pour into it the batter, sift powdered loaf sugar over the cop, and set it in the oven, where it must be particularly attendeci to or it will soon burn at the top. When carefully baked, let it stand till cold in tlie paper; then wet the bottom of the paper, till it comes easily off. The biscuits ma}^ then be cut into whatever size is preferred. Or the batter may be at first put into small tins, and so baked separately, but this is seldom done. Orange Biscuits. Boil Seville oranges whole in two or three waters, till nearly all the bitterness is gone; cut them, and take out the pulp and juice; then beat the outside very fine in a mortar, and put to it an equal weight of double refined sugar beaten and sift¬ ed. When well mixed to a paste, spread it thin on china dishes, and set them in the sun, or before the fire; when half dry, cut it into what form you like, turn the other side up, and dry that. Keep them in a box, with layers of paper. They are much esteemed for deserts ; and arc very useful as a stomachic, on journeys, or for gentlemen when shooting. Savoy Biscuits. Beat up twelve eggs, leaving out half the whites, with a small w'hisk ; put in two or three spoonfuls of rose or orange- flower w’ater, with a pound of double-refined powdered and sifted sugar, while whisking tliem. When it is as thick and white as cream, take a pound and two ounces of fine dry sifted flour, and mix it in with a wooden spoon. Make up the batter into long cakes, sift sugar over, and put them into 50^ NEW LONDON FAMILY COOK, into a coolish oven, or they will scorch. Common Savoy biscuits are made by putting in all the eggs, and leaving out the rose or orange-flower water. Form them into shapes of about four inches long, and half an inch wide, which must be done by pulling along, on wafer paper, a spoonful of bat¬ ter with a tea-spoon ; press down the baiter, at the same time, with a finger. They must be watched while baking; and wlien done, carefully cut off while hot. Sweetmeat Biscuits. Pound candied lemon in a mortar, with some orange jflowers,crisped; add tw'o spoonfuls of apricot marmalade, three ounces of loaf sugar, and the yolks of four eggs. Mix well together, and rub it through a sieve w'ith a spoon ; then add the whites of the eggs beaten up to a froth, and put the bis¬ cuits, in an oblong form, on white paper ; sift sugar over ; and bake them in an oven moderately heated. These bis¬ cuits, when properly made, and carefully baked, are very rich. The sweetmeat may be varied according to fancy. Isle of Wight Cracknels. Sift a quart of tiie iinest dry flour; beat up the yolks of four eggs, with grated nutmeg, powdered loaf sugar, and half a gill of orange-flower or rose w'ater, pour it into the flour, and make a stilf paste. Then mix, and roll in, by degrees, a pound of butter; and when in a soft paste, and rolled out to the thickness of about the third of an inch, cut it into round cracknel shapes, throw them into boiling water, and let them remain in it till they swim on the surface. They must then be taken out, and throwm in cold water to harden ; after which, dry them slowdy, wash them over with w hites of eggs, well beaten ; bake on tin plates in an oven brisk enough to make them crisp, but nothigh coloured. Crack Nuts. Mix half a pound of flour, and half a pound of sugar ; melt four ounces of butter in two spoonfuls of raisin wine; then, with four eggs beaten and strained, make it into a paste; add carruways, roll it out as thin as paper, cut with the top of a glass, wash w ith the while of an egg, and dust sugar over. Green Caps. Gather as many codlings as you want, just before they are ripe ; green them as for preserving. Rub them over w ith oiled butter, grate double relincd sugar over, and set them in the oven till they look bright, and sparkle like frost, lake them out and put them into a china dish. Make a fine BREAD, &C. 305 a.finc custard^ and pour it round them. Stick single flowers in every apple^ and serve them up. Black Caps. Take a dozen large apples, cut out the cores and divide each in half. Place them on a tin patty-pan as close as they can lie, with tlie flat side downwards. Squeeze a lemon into two spoonfuls of orange-flower water, and pour it over them. Shred lemon peel fine, and strew" over them, and grate fine sugar over all. Set them in a quick oven; and half an hour will do them. When you send them to table, strew sugar all over the dish. Snoxv Balls. Pare and take the cores out of five large baking apples, and fill the holes with orange or quince marmalade. Make some good hot paste, roll your apples in it, and make your crust of equal thickness. Put them in a tin dripping pan, bake them m a moderate oven, and when you take them out, make iceing for them, {seepage.) Let your iceing be about a quar¬ ter of an inch thick, and set them at a good distance from the fire till hardened ; but do not let them brown. Put on|r in the middle of a dish, and the others round it. BREAD, MUFFINS, CRUMPETS, &c. General Observations. IN making bread, the construction of the oven, should be particularly attended to. It should be built round, and not lower from the roof than tw^enty inches, nor higher than tw'enty-four inches. Tiie mouth should be small, and have an iron door to shut quite close; by this means, less fire will be required, it wall heat quicker, and bake every thing much better than one longer and higher roofed. English Bread. Put a bushel of good flour into one end of your trough, and make a hole in the middle. Take nine quarts of warm water by the bakers called liquor, and mix it with a quart of good yeast; put it to the flour, and stir it well with your hands till it is tough. Let it lie till it rises as high as it will, which W"ill be in about an hour and twenty minutes. W^atch it when it comes to its height, ^ and do not let it fall. Then make up NO 10. 306 NEW LONDON FAMILY COOK. your ckiugh with eight quarts more of warm liquor, and one pound of salt:woik it up with your hands, and cover it with a course cloth or sack. Put your fire into the oven, and by the time it is lieated, the dough will be ready. Make your loaves about five pounds each, sweep your oven clean out, put in your loaves, shut it up close,and two hours and a half will bake them. In summer time your liquor must be hike warm; in winter, a little warmer, and in hard frosty weather as hot as you can bear your hand in it, but not hot enough to scald the yeast, for should that be the case, the whole batch will be spoiled. A larger or smaller quantity may be made in proportion to these rules. Excellent Rolls. Warm an ounce of butter in half a pint of milk, put to it a spoonful and a half of yeast of small beer, and a little salt. Put two pounds of flour into a pan, and mi.x in the above. Let it rise an hour; knead it well; make it into se^ ven rolls, and bake in a quick oven. ^ Leaven Bread. Take about twm pounds of dough from your last baking, cover it wdth flour and keep it in a wooden vessel, the night before you intend to bake, put this (which is your leaven ) into a peck of flour, and work them w ell together with warm liquor. Let it lie in a dry wooden vessel, covered with a linen cloth, and a blanket over the cloth in a warm place. The dough, kept warm, will rise again the next morning, and will be sufiicient to mix with two or three bushels of flour, being worked up with warm liquor, and a pound of salt to each bushel. When well worked, and thoroughly mixed with all the flour, let it be covered with the linen and blanket till it rise; then knead it well,and work it up into loaves and bricks, make the loaves broad, and not so thick and high as is done for yeast bread. Put them into the oven, and bake them as before directed. Always keep by you two pounds of the dough of your last baking, covered with flour, to make lea¬ ven to serve fiom one baking to anoliicr. The more leaven is put to the flour, the lighter and more spungy the bread will be; and the fresher tlie leaven the sweeter it will be. French Bread. Take three quarts of water and one of milk; (warm or hot according to the season of the year) and put some salt to it, then take a pint and half of good ale yeast, not bitter; |ay it in a gallon of water the night before, pour it oft the water, stir vour yeast into the milk and water, then break in 4 a quarter BREAD, kc. 307 a quarter of a pound of butter, and work it till quite dissolv¬ ed; stir in a couple of eggs well beaten; mix this with a peck and a half of flour, ("and observe to make your dough slifler in winter than in suminer), mix well together, but the less it is worked the better. Make itinlo rolls vvlien yourtireis ready and bake them in a quick oven. When they have lain a quarter of an hour on one side, turn, and let them remain as long on the other. Then take them out and chip them with a knife instead of rasping them. Method of discovering adulterated Bread or Flour. Slice the crumb of a loaf very thin, afterwards break it, though not very small, and put it with plenty of watex into a large earthen pan or pipkin. Place it over a gentle fire, and keep it a long time moderately hot.—Pour out the bread which will be reduced to a pap, and the bones, ashes, or whatever there may be will be found at the bottom. This is a very simple process, and may be very easily tried. But where you have a cucurbit the following is a more certain and regular method. Cut your bread as before directed, and put it into a glass cucurbit with a great deal of water. Place it in a sand furm ce, taking care not to shake it. Let it stand twenty four hours, in a moderate heat. In this time the bread will be softened, and the ingredients separated from it. The alum will be dissolved in tlie water, and may be ex¬ tracted from it. If jalap has been used, it will form a coarse film on the top, while the more heavy ingredients will sink to the bottom. Alnjfins. Build a place as if intended for a copper; put a piece of cast iron all over the top, resembling tlie bottom of a cop¬ per or large iron pot; and, when wanted for use, make a fire of coal as in a copper. The best method of preparimz; muffins, is as follows. Put a quarter of a peck of fine white flour into the kneading trough ; mix a pint and a half of warm milk and water, with a quarter of a pint of good tnild ale yeast, and a little salt, stir them together for a quarter of an hour, strain the liquor into the fioui, mix the dough as high as possible, and set it an hour to rise. Then roll it up with the hands, pull it into pieces the size of a w'alnut, roll them in the hand like balls, and lay a flannel over them while rolling up, keep all the dough closely covered up the whole time. The whole of the dough beitig roiled into balls, those first done will be ready fiw baking, they will spread out into the right form for muffins. Lay them, then, on the C Q 'si heated 508 NEW LONDON FAMILY COOK. heated plate; and as the bottom begins to change colour, turn them on the other side. Great care must be taken to prevent their burning; and if the middle of the plate be too hot put a brick or two in the centre ol: the fire to slacken the heat. A better sort is made by mixing a pound of flour with an egg, an ounce of butter melted in lialf a pint of milk, and two table-spoonfuls of yeast, beaten well together. Set two or three hours to rise, and bake it in tlie usual way. Crumpets. Make them of a thin batter of flour, milk, and water, and a small quantity of yeast only; they are poured on the iron hearth like pancakes into a frying-pan, which they much re¬ semble both in form and substance. They are very soon done on one side, and must be carefully turned in time on the other. Oat Cakes. These may be made, the same as muffins, only substituting oatmeal for flour. Bake them the same and observe never to use a knife for either, as that will make them heavy and spoil them; but when toasted crisp on both sides, pull them open with the thumb and finger, and they will appear like a hone}^- comb, put in as much butter as is requisite, close and set them before the fire, when the butter is melted on one side turn them that it may spread to the other ; only use a knife to cut them across. Small Crusts for Wine or Cheese. Pull the crumb of a new loaf into small pieces,* put them on a baking plate, and set them in a moderately heated oven till of a nice brown. Yorkshire Cakes. Mix two pounds of flour with a quarter of a pound of butter melted in a pint of milk, two beaten eggs, and three spoonfuls of good yeast. Mix well together; and set it to rise; then knead, and make it into cakes about six inches. They are to be baked in a slow oven, but must first stand on tins to rise. They are lighter made without the butter, but eat shorter with. They must be buttered hot out of the oven; or cut in two when cold, toasted brown, and buttered. Husks, or Tops and Bottoms. Beat up seven eggs, and mix with half a pint of new milk, in which have been melted a quarter of a pound of butter; add 309 BREAD SZC. add to it a quarter of a pint of yeast, and three ounces of sugar, put them, by degrees, into as much Hour as ^vill make a very light paste, rather like a batter, let it rise be¬ fore the fire half an hour; then add more flour, to make it a little stiffer. Work it well, and/livideit into small loaves or cakes, about five or six inches wide, and flatten them. When baked and cold, slice, and put them in the oven to brown a little. Those cakes, when first baked, eat deliciously buttered for tea,—or with carraways eat very nice cold. French Rusks, Mix with a wooden spoon, three quarters .of a pound of powdered loaf sugar, and half a pint of yolk of eggs: put in a large handful of carraway seeds, with a pound of flour; work the whole well together, roll out the paste up¬ wards of a foot in length, and about the thickness of the lower part of the arm. Lay it on a plate, with three or four sheets of paper beneath ; and flatten it down witli the hand so as to be nearly an inch and a half high in the middle, but sloping down nearly even with the plate toward the edges on each side; set it in a gentle oven, and let it be moderately baked. Wet the paper, which will bring it off warm; and, with a sharp knife, cut it into rusk shapes not more than a third of an inch thick, lay them on aware, and set it in an oven. When dry, crisp, a;id of a nice light brown, the}" are fit for use. The carraway seeds may be used, or omitted. To make Feast. Thicken two quarts of water with three spoonfuls of fine flour, boil half an hour, sweeten with about half a pound of brown sugar; when nearly cold, put it wnth four spoonfuls of fresh yeast in a jug, shake it well together, and let it stand one day to ferment near the fire without being covered. There will be a thin liquor on the top, which must be poured off, shake what remains, and cork it up for use. Take alwavs four spoonfuls of the old to ferment the next quantity, always keeping it in succession. To make Yeast with pease. Take a tea cup or wine glass full of split or bruised pease, pour on them a pint of boiling w ater, and set the whole in a vessel four and twenty hours on the hearth, or in any other warm place; this water will be a good yeast, and have a froth on it’s top next morning. Any quantity may be made in this proportion. This recipe must prove highly service¬ able where yeast cannot be easily obtained. ZJSZt. POT- 310 NEW LONDON FAMILY COOK. POTTING. General Observations. ALL potted things should be well covered vi ith but¬ ter , tied over with strong paper, and well baked. When done, the skins must be picked off quite clean, and the gravy drained off; otherwise what is potted may turn sour. Beat the seasoning well before it is strewed on, and when you pot the meat, &c. press it hard, and let it be quite cold before you pour the butter over it. Clarified Butter. Put some fresh butter into a stewpan, with a spoonful of cold water; set it over a gentle fire to oil, skim, and let it stand till the sediment is settled ; then pour off the oil, and when it begins to congeal put it over the respective articles. Befi. Take out two pounds of the fillet from the inside of a rump of beef, two pounds of fat bacon cut small, and put them into a marble mortar ; add a little parsley, thyme, savory, four shalots chopped fine, some pepper, salt, two spoonfuls of essence of ham, a spoonful of mushroom powder, sifted mace, cloves, and allspice, two eggs beaten and a gill of Rhenish wine : pound all together till fine, then fill small pots with the mixture, and cover with paper : bake it gently for forty minutes ; when cold cover it with clarified butter according to the general directions. Cold Beefi. Cut it small, add to it melted butter, two anchovies, boned and washed, and some Jamaica pepper beaten fine. Beat them well in a marble mortar, till the meat be yellow, and pot as before directed. Tongues. Mix an ounce of saltpetre, and four ounces of brown sugar; rub a neat’s tongue well with it, and let it lie in it for two days. Then boil it till quite tender, and take off the skin and side bits. Cut the tongue in very thin slices, beat it POTTING. 311 it in a marble mortar, with a pound of clarified butter; sea¬ son with pepper, salt, and mace, and pot as usual. Veal. Take part of a fillet of veal tiiat has been stewed ; or bake it on purpose : beat it to a paste with butter, salt, white pepper, and mace pounded, and proceed as before. Marble Veal. Boil, skin, and cut a dried tongue quite thin, and beat it well with about a pound of butter, and a little beaten mace, till like a paste. Have ready some veal stewed, and beat it in the same manner. Then put some veal into potting-pots, and tongue in lumps over the veal. Lay your tongue on in lumps, and it will then cut like marble. Fill your pot close up with veal, press it down hard, and pour clarified but¬ ter over it. Keep it in a dry place, and when you send it to table, cut it into slices. Garnish it with parsley. Venison. Cut a piece of venison, fat and lean together, lay it in a dish, and stick pieces of butter all over; tie brown paper over and bake it; when done take it out of the liquor hot, rlrain, lay it in a dish ; when cold, take off all the skin, and beat it in a marble mortar, season with mace, cloves, nutmeg, black pepper and salt; when the butter is cold that it was baked in, take a little of it and beat in with it to moisten it; after which proceed in the usual manner. Hare. Case, wash, and thoroughly cdean your hare ; then cut it up as for eating, put it into a pot, and season it with pepper, salt, and mace. Put on it a pound of butter, tie it down close and bake it in a bread oven. When done, pick the meat clean from the bones, and pound it fine, with the fat from your gravy, and pot it down according to the general di¬ rection. Pheasants, Partridges, Chicken, Larks, and all kind of small Birds. Pick and gut your birds, dry them with a cloth, season with mace, pepper, and salt, then put them into a pot with butter, tie it do\vn with paper, and bake them in a moderate oven ; w'hen they come out, drain the gravy from them, and pot as already directed. Game should not be thrown away, even though it may have been kept a long time, as often when it appears quite spoiled, it may be made fit for eating, by'nicely cleaning, and washing 312 NEW LONDON FAMILY COOK. washins: it with vineG:ar and water. If *tbere is danger of birds not keeping, draw, croj), and pick them ; then wash them in two or three waters, and rub them with salt. Plunge them into a large saucepan of boiling w'ater, one by one ; draw them up and down by the legs, that the w'ater may pass through them. Let them stay, a few minutes in; and hang them up in a cold place. When drained, pepper and salt the insides. Before dressing wash them. Birds which live by suction must not be done in this way, as they are never drawn, but they may be made very high. Lamps of charcoal put about birds and meat will preserve them from taint, and will even restore what is spoiling, Gee,se and Turkeys. Cut a fat goose and a turkey down the rump, and bone them ; lay them quite open, season them all over with nut¬ meg, (use three), as much white pepper, with double the quantity of salt. Lay the turkey within the goose, and keep them in seasoning two nights and a day ; then roll them up like collared beef, very tight and short, and bind them fast with tape. Bake them in a long pan till tender. Let them lie in the hot liquor one hour; then take them out, and let them stand till the next day ; unbind them, place them in a pot, and pour clarified butter over. Keep them for use, and as wanted cut them in thin slices. Pigeons. Pick, draw, and cut off the pinions, clean, w'ash, and drain them. Dry them with a cloth, and season with pepper and salt. Roll a lump of butter in chopped parsley, and put it into the pigeons. Sew up the vents, and then put them into a pot with butter over them, tie them down and bake them. When done, put them into your pots, and pour cla- lificd butter over, as usual. JVoodcocks. Pluck, and draw out the train of six woodcocks. Skewer their bills through their thighs, put their legs through each other, and their feet upon their breasts. Season with mace, pepper, and salt. Put them into a deep pot, with a pound of butler, and tie a strong paper over them. Bake in a mode¬ rate oven, and when done, lay them on a dish to drain. Then put them into potting-pots; put all the clear butter that comes from the gravy upon them. Fill up your pots vrith clarified butter. Keep them in a dry place. Snipes should be done in the, same manner. Moor POTTING. S13 Moor Game. Pick, draw, wipe them with a cloth, and season with pepper, salt, and mace. Put one leg through the other, and roast them till of a good brown. When cold, put them into \’our pots, and pour over them clarified butter; bullet their heads be seen above.' Ham with Chicken. Cut some slices olf a boiled ham, with half as much fat as lean. Beat it fine in a mortar, with some oiled butter, beaten mace, pepper, and salt, and put part of’it into aciiina pot. Beat the white part of a fowl, with seasoning to qualify the ham; put it in alternate layers, with chicken at the top ; press it hard down, pot as usual, and pour butter over. When sent to table, cut out a thin slice in the form of half a diamond, and lay it round the edge of the pot. Cheese. Cut and pound a quarter of a pound of Cheshire cheese, an ounce and a half of butter, a tea-spoonful of powdered loaf sugar, a bit of mace, and a glass of white wine. Press it down in a deep pot. Bill lace Cheese. Put ripe bullaces into a pot; to ever}’’ quart put a quarter of a pound of loaf sugar beaten fine. Bake in a moderately heated oven till soft, and rub them through a hair sieve. To every pound of pulp add half a pound of loaf sugar beaten. Boil it an hour and a half over a slow fire, and stir it all the time. Then pour it into potting-pots, tie brandy paper over and keep it in a cool place ; when it has stood a few months it will cut very bright and fine. Potted Di ipping for fryhig Meat, Fish, Fritters, Sfc S^c. Boil six pounds of good beef dripping in soft water, strain it into a pan, and let it stand till cold ; take off the hard fat and scrape the gravy from the inside; do this five or six times ; when cold and hard, take it off clean from the water; put it into a large saucepan with six bay leaves, tw'elve cloves, half a pound of salt, and a quarter of a pound of whole pep¬ per ; let the fat be melted and just hot, enough to strain through a sieve into the pot: when quite cold, cover it up. The best way is to turn the pot upside down, as then nothing can get at it. Potted dripping makes delicious paste for puddings, &c. and will keep a long time. < 2 . R NO. 10. COLLAR- NEW LONDON FAMILY COOK. 31 A COLLARING. General Directions. OBSERVE that in collaring any thing, it must be rolled up neatly, and bound quite tight, otherwise, when cut, it will break in pieces, and its beauty will be lost. It must be well boiled, though not too much ; let it be cold before putting it into the pickle. After lying ail night in the pickle, take off the binding, put it in a dish, and when cut, the skin will appear clear, and the meat firm. Beef. Bone, cut off the skin, and salt, with two ounces of salt¬ petre, a piece of thick flank of beef; [nit to it two ounces of sal-prunella, two ounces of bay salt, liaifa pound of coarse sugar, and two pounds of white salt. Beat the hard salts fine, and mix all together. Turn it every day for eight days, and rub it well with the brine ; then take it out of the pickle, wash and wipe it dry. Take a quarter of an ounce of cloves, the same quantity of mace, twelve corns of allspice, nutmeg ground fine, with a spoonful of beaten pepper, a great deal of chopped parsley, and sweet herbs cut fine. Sprinkle it on the beef, and roll it up hard ; put a coarse clotli round, and tie it very tight with beggar’s tape. Boil it in a large copper of water; if large it will take six hours boiling, but five if small. Take it out, and put it in a press, or between two boards, and a large weight upon it, till cold; then take it from the cloth, and cut it into slices. Garnish with raw parsley. Breast of Veal. Bone, and beat it, rub it over with the yolk of an egg, and strew on beaten mace, nutmeg, pepper, and salt ; a large handful of parsley chopped small, a few sprigs of sweet marjoram, lemon peel finely shred, an anchovy washed, boned, and chofiped very snudl, and mixed with crumbs of bread. Roll it up tight, bind it witli a fillet, a.nd w rap it in a cloth ; boil it two hours and a half in salt and water, when done, hang it up by one end, and make a |)ickie for it thus ; to a pint of salt and water put halfapunt of vinegar; when sent COLLARING. S\S sentt^) table, cut a slice off one of the ends. Garnish with pickles and parsley. Calf's Head. Take off the hair, hut leave the skin on ; slit it down the face, and earefu iy bone it, steep it in warm milk till white, then iay n hat, rub it with the white of- an egg, and strew over it a mful of white pepper, two or three blades of beaten Uiaee, a nutmeg grated, a spoonful of salt, sonie oystei " ehopped small, half a pound of beef marrow, and a large ..andful of parsley. Lay this all ove^ the inside, cut off the ears, and put them on the thin part or the head ; "oll it up Mght, bind, and wrap it up in a cloth. Boil it tw'o hours ; and vhen nearly cold, bind it with a fresh fillet, and put it in a pickle made, as before directed, for breast of veal. / enison. Bone a side of venison, take off all the sinews, aiuLcnt it in square collars of wha size you please. Lard it with fat bacon as big as tire top of your finger, and three or four inches long. Season with pepper, salt, cloves, and nutmeg. Roll up, and tie close with coarse tape ; put them into deep pots, with seasoning at the bottoms, fiesh butter, and three or four boy leaves. Put the rest of the seasoniim and butter ^ O on the top, and over that beef suet, finely shred and beaten. Cover up your pois with coarse paste, and bake tliem four or five hours. Then take them cut of the oven, and let them stand a little, take, out your venison, and drain it from the gravy ; add more butter to the fat, and set it over a slow fire to clarify. Then take it off', let it stand a little, and skim it. Have pots ready for each collar. Put a little seasoning and some of your clarified butter, at the bottom; then put in your venison, and (ill your pot willi clarified butter, aiid let vour butter be an inch above the meat. When thoroimhly cold, tie it down with doable ])aper, and lay a tile on the top. It will keep months; w hen you want a pot, put it for a minute into boiling water, and it will come out whole. Let it stand till cold ; stick bay-leaves round, and a sprig at the top. Breast of Mutton. Skin a breast of mutton, bone it carefully with a sliarp knife, without cutting through the meat. Pick all the fat and meat off the bones, grate nutmeg all over the inside of it, with beaten mace, ])epper and salt, sweet herbs shred small, crumbs of bread, and the bits of fat picked from the bones. Roll it up tight, stick a skewer in to hold it together, but do 2 It 2 it S16 NEW LONDON FAMILY COOK. it so as it will stand upright in the dish. Tie a packthread across it to hold it together, spit, then roll the caul of a breast of veal all round, and roast it. When it has been about an hour at the fire, take off the caul, dredge it with flour, baste it with fresh butter, and let it be of a fine brown. It w'ill take an hour and a quarter roasting. For sauce take some gravy begf, cut and hack it, flour, and fry it a little browm. Pour into your stew-pan some boiling water, stir it well to¬ gether, and then fill your pan half full of water. Put in an onion, a bunch of sweet herbs, a crust of bread toasted, two or three blades of mace, four cloves, some w hole pepper, and the bones of the mutton. Cover close, and let it stew till rich and thick. Then strain, boil it up with truffles and morels, some mushrooms, a spoonful of ketchup, and, if at hand, two or three artichoke bottoms. Put salt enough to season the gravy, take the packthread off the mutton, and set it upright in the dish. Cut the sweetbread into four pieces, broil it of a fine brown, and have ready forcemeat balls fried. Lay them round the dish, and pour in the sauce. Garnish with sliced lemon. Another way. Bone, and take out all the gristles of a breast of mutton. Rub it over with yolk of egg, and season it with pepper, salt, nutmeg, parsley, thyme, and sweet marjoram, all shred small and, if liked, shalots. Wash and cut an anchovy in bits. Strew all this over the meat, roll it up hard, tie it with tape, and put it in astewpan to brown; add gravy well seasoned, and thicken with flour and butter. Put in truffles and morels, if approved, or pickled cucumbers, or gherkins sliced. P/ff. Bone a pig, rub it all over with pepper and salt, sage leaves, and sweet herbs chopped small. Roll it tight, and bind it with a fillet. Fill your boiler wdth soft water, put in a bunch of sweet herbs, some pepper corns, a blade or two of mace, eightor ten cloves, a handful of salt, and a pint of vinegar. W hen it boils pul in your pig, and let it boil till tender. Then take it up, and when almost cold, bind it over again, put it into an earthen pot, and pour the liquor yo.ur pig was boiled in upon it. Cover it close down after you cut any for use. PICKLING PICKLING. 317 PICKLING. General Observations. L^SE stone jars for such things as require hot pickle to them ; though they cost more, they are ciieaper in the end, for they not only keep the pickle belter, but will last considerably longer ; earthen vessels being porous, admitting the air, and frequently spoiling the pickles, particularly if they stand long in tiiem. This will not be the case with stone jars. Always take your pickles out with a spoon, (a wooden one is best for the purpose) ; the hand or a fork would in a short time spoil them. No art need be used to keep whatever are pickled green, they must be gathered on a dry day, when in season, and the following recipes strictly attend¬ ed to. As vinegar is a most essential article in pickling, we shall commence with making it. The best common vinegar may, in most cases, be used for pickling ; it should be put into a very clean copper or brass preserving pan, just as you put it on the lire and when it boils must be immediately taken off. Common Vinegar. Dissolve two pounds of molasses iii nine quarts of water, pour it into a vessel with some cowslips; when cool, add a gill of yeast, expose it to the rays of the sun, and in three months bottle it for use. Cyder Vinegar. Ferment new _cider with the must of apples in a wwnn room, or exposed to the sun in the open air; in a week or ten days it may be used. Elder Flower Vinegar. Put two gallons of strong ale alegar to a peck of the pips of elder flowers. Set it in the sun m a stone jar fora fort¬ night, and filter it through a llannel bag. When drawn off, put 318 • NEW LONDON FAMILY COOK. put it into small bottles, in which it will preserve its flavour better than in large ones. V\'hen mixing the flowers and alegar together, be careful not to drop any stalks among the pips. Garlick Vineg:ai\ CD Steep an ounce of garlick in two quarts of the best white wine vinegar, with a nutmeg scraped and cut small. This vinegar is much esteemed by the French. Gooseberry Vinegar. Get the ripest gooseberries, put them in a tub, and squeeze them well with tlie hands; to every peck put two gallons of water. Mix well together, and let them work for three weeks, stirring tliein three or four times a day ; then strain the liquor through a hair sieve ; put to every gallon a pound of brown sugar, a pound of treacle, and a spoonful of fresh yeast; work it thiee or four days in the same tub well waslied. Run it into iron-hooped barrels, let it stand a year, then draw it off in bottles for use, Siarar Vines:ar. •D CD To every quart of spring water, put a quarter of a pound of the coaisest sugar ; boil, and skim the liquor as long as any scum rises. Put it into a tub, let it stand till coo! enough to wmik ; and put into it a toast spread with yeast, of a size pro- portionetl to the quantity made. Let it ferment a day or two ; then beat the yeast into it, yuit it i^•to a cag or barrel with a piece of tile or slate over the bung iio!e,and place it where it may have the heat of tlie sun. INiake it in March, or the be¬ ginning of A|)ril, and it will be fit for use in duly or August, If not sour enougl), which is seldom the case, when properly managed, let it stand a month longer before bottling off. While making, it must never be disturberl, after the first week or ten days; if in very fine w^cathcr, the bung hole would be best left open all day, but must be closed at night. Before bottling, it may be drawn off into a fresh cask ; and if it fill a large barrel, a handful of shred isinglass may be thrown in, or less in proportion to the quantity : ibis, after standing a few days, will make the vinegar fine, and it may be drawn oft', or bottled for use. This vinegar, though very strong, may be used in pickling for sea store or exportation, without being lowered ; but for home pickles it will bear mixing with at least an equal quantity of cold spring w'ater. There are few pickles for which this vinegar need be boiled. With¬ out boiling it will keep walnuts, even for the East or West indies ; but then, as remarked in general of pickles lor fo- PICKLING. 319 reign nse^ it must not be mixed with water. If much vine¬ gar be made^ so as to require expensive casks, the outsides should be painted, for the saxe of pi escrving them. larragon Vinegar. Strip off tarragon leaves while blooming; to every pound of leaves put a gallon of strong wine vinegar in a stone jug, to ferment for a iortnight. Then run it tiirough a flannel bag, and to every four gallons of vinegar put half an ounce of isinglass dissolved in cider. Mi.x', put it into large bottles, and let it stand a month to hue. Then rack it off into pint bottles, and use it as wxmted. JF ine Vinegar. Mix a quantity of vinous liquor with the lees, or the acid stalks of the vegetable from which the wine was prepared; stir it frequently, expose it to the rays of the sun, or in a warm place ; it will ferment, and in a fortnight be good vinegar. Essence of Vinegar. During a hard frost, expose vinegar to the weather in shallow vessels : the watery parts will freeze, but the spirit will remain fluid. Repeatedly expose the fluid as it is ob¬ tained, and if it be a very cold season, a pint of strong vinegar will be reduced by the frequent exposure, to about a table spoonful of a line flavoured essence, and very pungent. This is a most excellent sauce for bsh, but particularly for lobsters and oysters. AlusJiroom Ketchup. Gather the broad flapped, and red gilled mushrooms before the sun has discoloured them : wipe, and break them into an earthen pan. To every three handfuls throw in one hand- fid of salt, stir them two or three times a day till the salt is dissolved, and the mushrooins aie liquid. Bruise wdtat bits remain, set the whole over a gentle fire, till the goodness is extracted ; strain the hot liquid tln ough a line hair sieve, boil it gently with allspice, whole black pepper, ginger, horse¬ radish, and an onion, or some shalots, with two or three lau¬ rel leaves. Some use garlic, all the different spices, mustard seed, &c. but if not w anted for long keeping, it is preferable without any thing but stdt. After simmering some time, and. well skimming, strain it into bottles ; wdien cold, close them, with cork and bladder. If again boiled at the end of three months, with fresh space, anti a stick of sliced horse-radish, it will keep very well for at least a year; but it seldom does iliis, unless it be boiled a second time. I IValnuC 320 NEW LONDON FAMILY COOK. JValnut Ketchup. Put what walnuts you please into jars, cover them with cold strong alegar, and tie them close for a twelvemonth. Then takeout the walnuts, and to every gallon of liquor put two heads of garlic, half a pound of anchovies, a quart of red wine, and an ounce each of mace, cloves, long, black, and Jamaica pepper, and ginger. Boil all together till the liquor be reduced to half the quantity, and the next day bottle it for nse. Jt will be good in fish sauee, or stewed beef; the longer it is kept, the better it is. Ketchup to keep Txcenty Years. Take two gallons of stale strong beer, or ale, the stronger and staler the better; a pound of anchovies washed and cleansed, half an ounce each of mace and cloves; a quarter of an ounce of pepper; six races of ginger, a pound of shalots, and two qimrts of flap mushrooms, rubbed and picked. Boil these over a slow fire one hour; then strain the liquor through a flannel bag, and let it stand till cold ; it must then be bottled and stopped close, w ith cork and bladder, or leather. One spoonful of this ketchup is sufficient to put to a pint of melted butter. It is, by many, preferred to the best Indian soy. Oyster Ketchup. Beard your oysters, boil them up in their liquor, strain, and pound them in a mortar ; boil up, with some sj)ring water, the beards of the oysters ; and, straining it to the first oyster liquor, boil the poumled oysters in the mixed liquors, with beaten mace and pepper. Some add a very little mush¬ room ketchup, vinegar, or lemon juice ; but the less the na¬ tural flavour is overpowered, the better, only that spice is necessary for its preservation. This oyster ketcup will keep perfectly good much longer than oysters are ever out of sea¬ son in England. O India Pickle, Pick large cauliflowers, in July, into small pieces, w'ash them clean, put them into a pan w ith plenty of salt over them, and dry them separate!}' in the sun, repeatedly turning them till almost browm, which will be several days liist. Then put .plenty of whole ginger, slices of horse-radish, j)eoled garlic, whole pepper, peeled shalots and onions, into salt and water one night; drain and dry them, and when the ingredients are ready, boil more than a sufficient quaniity of vinegar to cover them ; to two quarts of it add an ounce of the best pale turmeric, and put the whole into stone jars, pour the vinegar boiling PICKLING. S21 boiling hot over, cover them till the next day, then boil the pickle again, and the same on the third day; after which fill the jars vvitli liquor, cover close with bladder and white lea¬ ther, and set them in a dry place. Lemon Pickle. Wipe and cut six lemons into eight pieces each; put on ' them a pound of salt, six cloves of garlic, two ounces of horse¬ radish sliced, of cloves, mace, nutmeg, and cayenne, a quar¬ ter of an ounce each, and two ounces of flour of mustard; put to them two quarts of vinegar. Boil a quarter of an hour in a well-tinned saucepan; or, do it in a strong Jar in a kettle of boiling water; or the jar may be set on the hot hearth till done. Set it by, and stir it daily for six weeks; keep the jar close covered. Put it into small bottles. Quins Sauce for Fish. Put to a quart of walnut pickle, six anchovies; the same number of bay-leaves and shalots; some cloves, mace, and whole pepper: boil the whole together till the anchovies are dissolved; when cold, put in half a pint of red wine, and bottle it up. Two spoonfuls of this, in a little rich melted butter, make an admirable sauce. Another xcay. Put half a pint of mushroom ketchup, a quarter of a pint of pickled walnut liquor, three anchovies, two cloves of gar¬ lic pounded, and a quarter of a tea-spoonful of Cayenne pepper into a bottle ; shake it well, and keep it for use. Imperial Fish Sauce. Pound the juice out of green walnuts, let it stand all night to clear: to a pint of liquor, put a pound of anchovies, half a pound of shalots, a clove of garlic, a quarter of a pint of strong white wine vinegar; cloves, and mace, of each a quar¬ ter of an ounce, some .Jamaica pepper corns, and scraped horse-radish : put the whole into a well tinned saucepan, and when it boils skim it well; boil it a reasonable time, pour it into an earthen pan, when cold strain, and bottle it up for use. With half the quantity of anchovies, and not all the. shalots, it is excellent. Sprats to eat like Anchovies. To a peck of sprats, put two pounds of salt, a quarter of a pound of bay salt, four pounds of salt petre, two ounces I of sal-prunella, with cochineal; pound all in a mortar, put them into a stone pot, a layer of sprats, one of the compound, and so on to the top. Press hard down, cover close, anti in six months they will be fit for use. Observe that your sprtits be No. 11. 2 s fresh, 322 NEW LONDON FAMILY COOK. fresh, and do not wash or wipe them, but take them as they come out of the water. Asparagus to pickle. Gather and cut off the white ends of asparagus; wash the green ends in spring water; then put them into fresh water, and let them lie two or three hours. Put into a broad stew- pan, full of spring water, a handiul of salt; set it on the fire, and when it boils put in the asparagus loose, not many at a time, and scald them; take them out with a broad skimmer, and lay them on a cloth to cool. Make a pickle of white wine Vinegar, and an ounce of bay-salt; boil it and put the as¬ paragus into a jar. To one gallon of pickle put two nutmegs, a quarter of an ounce of mace, and the same quantity of whole white pepper. Pour the pickle hot over riie asparagus, and cover them with a linen cloth three or four times double. Let them stand a week ; boil the pickle again, and let them stand a week longer; then boil the pickle again, and pour it on hot as before. When cold, cover them close. Artichokes. Gather them as soon as formed, and boil them for two or three minutes in salt and water. Drain them, and when cold, put them into narrow-topped jars; and cover them with white wine vinegar. Boil them with a blade or two of mace, a few slices of ginger, and a nutmeg cut thin. Put it on them hot, and tie them down close. Artichoke bottoms. Boil them till 3mu can pull off the leaves, and clear the bot¬ toms; put them into salt and water for an hour,then take them out, and drain them, When dry, put them into large wide- mouthed glasses, with sliced nutmeg between, and fill them wi:h distilled vinegar. Cover with mutton fat, melted, and tie them down with leather and a bladder. Barberries. Pick your barberries before they are quite ripe, and put them into jais, with a large quantity of strong salt and water, and tie them down with a bladder. When you see a scum rise on them, put them into fresh salt and water; but they need no vinegar, their own natural sharpness will preserve them. Cover close. Beet Roots. Boil them till tender, take off the skins, cut them in slices, gimp them in the shape of wheels, or what form you please, and put them into ajar. Take as much vinegar as will cover them, and boil it with mace, a race of ginger sliced, and a few PICKLING. S2S a few pieces of horse-radish. Pour it on hot and tie them, down close. Cauliflowers. Take white cauliflowers^ break the flow'ers into buncliesj and spread them on an earthen dish. Lay salt over and let them stand for three days to draw out all the water. Then put them into jars and pour boiling salt and water upon theim After standing all night, drain them in a hair sieve, and put them into glass jars. Fill up your jars with vinegar, and tie them close down. Cabbages. Do these the same as the preceding, with the addition of spices and a little cochineal. Cucumbers. Use small ones, and let them be free from spots. Put them into strong salt and w'ater till yellow', and stir them twice a day, or they will grow soft. Then pour the water from them, and cover them with vine leaves. Boil, pour the water upon them, and set them upon the hearth to keep warm. When nearly cold, make it boiling hot again, and pour it upon them. Proceed thus till they are of a fine green, which thej'^ will be in four or five times. Keep them well covered with vine leaves, with a cloth and dish over the top, to keep in the steam; this will help them. When greened, drain, and make the follow'ing pickle for them: to two quarts of white wine vinegar, put half an ounce of mace, or ten or twelve cloves, an ounce of ginger sliced, the same of black pepper, and a handful of salt. Boil all together for five minutes, pour it hot upon your pickles, and lie them down with a bladder for use. Cucumbers in slices. Take large cucumbers before they are too ripe, slice, and put them into a pewter dish. To every dozen of cucumbers slice two large onions thin, and so on till you have got the quantity you intend to pickle; putting a handful of salt be- 'tween eveiy row. Cover with another pewter dish, and let them stand twenty-four hours. Then pul them into a cul¬ lender, and when dry, put them into a jar, cover them over with white wine vinegar, and let them stand four hours. Pour the vinegar from them into a saucepan, and boil it with salt. Put to the cucumbers mace, whole pepper,ginger sliced, and then pour on them the boiling vinegar. Cover close, and when cold, tie them down; they may be used in a few days. Cucumbers 2 s 2 3^4 NEW LONDON FAMILY COOK. M Ciicumhey's to rescmhle Mangoes. Pee], cut them into halves, throw away the seeds, and lay the cucumbers in salt for a clay. Then wipe them dry, fill them with musiard-seed, peeled shalots, garlic, small slips of horse-radish, and mace, and tie them round with twine; put them into jars, pour boiling liquor over, made as for India pickle or gherkins, and cover up close, till cold, then tie them down with leather and a bladder over that; all pickles should be tied down in this way. Cucumhers for Sauces; JFinter use, S^c. Take them of a middling size, fresh gathered; put them into a jar, have ready half vinegar, half water, and salt, enough to cover them, make it boiling hot, and pour it over; add sweet oil, cover the jars down close With bladder and lea¬ ther, and set them in a dry place. Gherkins. Spread young gherkins, (which are small cucumbers) on dishes, and let them lie in salt a week, cover with vine leaves, and proceed as for cucumbers (See. the preceding page) Elder Buds. Gather your elder buds when about the size of hop buds, put them into salt and water for nine days, stir them two or three times a day, and proceed as for cucumbers, using alle- gar for pickle. Elder shoots to eat like Bamboo. Gather the shoots, when of the thickness of pipe shanks, and put them into salt and water all night. Then place them in stone jars in layers, and between every layer strew mustard seed, scraped horse-radish, shalots, white beet-root, and a cauliflower pulled into small pieces. Pour boiling allegar upon it, and scald it three times. Keep it in a dry place, with a leather tied over it. French Beans. Gather them before they have strings,and do them the same as cucumbers, (See the preceding page). Nasturtiums, Lot'C- apples, Capsicums, Scarlet and Kidney Beans, may be done the same w'uy. Lemons. Chuse small ones with thick rinds; rub them with flannel; then slit them half dowm in four quarters, but not through ; fill the slits with salt, set them upright in a pan till the salt melts; turn them thrice a day in their own liquor, till lender; make enough pickle to cover them, of vinegar, the briae of. the lemons, Jamaica pepper, and ginger; boil, . - skim. PICKLING. 325 skim, and when cold, put it to the lemons, with two ounces of mustard-seed, and two cloves of garlic to six lemons. Melons and Mangoes. Do these like large cucumbers in imitation of Mangoes, ( See the preceding page ). Alock CAn^er. Take very large eauliflowers, first pick the flowers from the stalks; peel, throw them into strong brine for three days,drain, and put them in ajar; boil white wine vinegar with eloves,mace, long pepper, and all-spice, half an ounce each, forty blades of garlic, a stick of horse-radish sliced, a quarter of an ounce of Cayenne pepper, a quarter of a pound of yellow tur¬ meric, and two ounces of bay-salt; pour it over the stalks boil¬ ing itot, cover it close till next day, then boil it again, and repeat it twice more; when cold, tie it down close. Mushrooms. Button mushrooms are the best for pickling; they must be well rubbed with flannel and salt. Throw' a little salt over, and put them into a stew-pan wdth mace and pepper; as the liquor comes out, shake, and keep them over a gentle fire till all of it be dried into them again; then put vinegar into the pan to cover them, give it one warm, and turn all into a glass or stone jar. They will keep two ye'ars, and are very good. Alushroom Pozvder. Wash half a peck of large fresh liiushrooms, free them from grit and dirt with flannel, scrape out the black part, and do not use any that may be w'orm-eaten; put them into a stew- pan over the fire without water, with two large onions, some cloves, a quarter of an ounce of mace, and tw'o spoonfuls of white pepper, all pow'dered ; simmer and shake them till all the liquor be dried up, but do not burn. Lay them on tins or sieves in a slow oven till they are dry enough to beat to pow¬ der; then put the powder in small bottles, corked, and tied closely, and keep in a dry place. Mushrooms for Sauces. Peel forced button mushrooms, wash and boil them in salt and water, till half done, then drain and dry them in the sun, boil the liquor with different spices, put the mush¬ rooms into a jar, pour the boiling liquor over them, add sweet oil, and tie them over with bladder. Sec. Onions. In the month of September chuse the small white onions, and put them into salt and water for nine days, changing the water eveiy day. Then put them into jars, and pour fresh boiling '526 NEW LONDON FAMILY COOK. boiling salt and water over them. Let them remain covered till coldj then poui' more boiling salt and water upon tliem. When cold, drain, put them into wide-mouthed bottles, and fill them up with vinegar. Fat into every bottle a slice or two of ginger, a blade of mace, a tea-spoonful of sweet oil} (which will keep them white), a bay leaf, and as much salt as will lay on a sixpence. Cork them, so that no air can get to them, and set them in a dry place. Parsley Pickled Green, Make a strong brine that will bear an egg, and throw into it a large quantity of curled parsley. Let it stand a week, then make a fresh brine as before, and let it stand another week. Drain it again, put it into spring water, and change it three days successively. Scald it in hard water till green, take it out and drain it. Boil a quart of distilled vinegar a few mi¬ nutes, with two or three blades of mace, a nutmeg sliced, and a shalot or two. When cold, pour it on your parsley, with two or three slices of horse-radish, and keep it for use. Purple Cabbage, Take two cauliflowers, two red cabbages, half a peck of > kidney beans, six sticks w'ith;.,:&Hs:' cloves of garlic on each Stick; w ash all well, give them oqe boil^ ^^ drain, and lay them leaf by leaf upon a large tab}^^anGpsalt},them with bay salt; dry them in the sun, or ict a slow oven, till-as dry as cork ; then boil a gallon of the best vinegar, with one quart of water, a handfiji of salt, and an ounce of ^pper; let it stand till cold, take a quarter of a pound of ginger cut in pieces, salt it, and let it stand a week ; take half a pound of mustard seed, wash it, and lay it to dry ; bruise half of it, and lay in the jar a row of cabbage, a row of cauliflowers and beans, and put between every row the mustard seed, black pepper, Jamaica pepper, and ginger; mix an ounce of turmeric powdered, and put it in the pickle, which must be poured over all. It is best when made two years, though it may be used the first year. Radish Pods. Gather the pods when quite young, put them into salt and water all night, boil the salt and water they were laid in, pour it on the pods, and cover close. When cold, make it boiling hot qnd pour it on again, and do so till green ; then drain tilid make a pickle for them of white wine vinegar, with mace, ginger, long pepper, and horse-radish. Four it on boiling hot, and when almost cold, boil up the vinegar again. i PICKLING. S27 and pour it upon them. Tie them down with a bladder, and pul them by for use. Samphire. Lay green samphii'e in a pan, and throw two handfuls of salt over it; cover with spring water, and let it lie twenty- four hours, then put it into a saucepan, throw in a handful of salt, and cover with good vinegar. Cover close, and set it over a slow fire. Take it off the moment it is green and crisp, for should it remain till soft it will be spoiled. Put it in the pickling pot, and cover it close. When cold, tie it down with a bladder and leather, and keep it for use ; or it will 'keep all the year in a strong brine of salt and water. Throw it into vinegar just before being used. Sour Grout. Cut large white cabbages when in season, in halves, and then in slips; washand drain them. Put a layer of salt then a layer of cabbage, afterwards pounded and sifted coriander seeds, and so on alternately ; when the tub is nearly full, put a weight over to press it well, and set it in a cold dry place, covered with a coarse cloth. When wanted, pul some of the cabbage into boiling water over a fire for five minutes, and strain it. fdave ready some pieces of salted beef, of a quarter of a pound each,nearly boiled enough ; and pieces of pickled pork of the same number and weight. Put iliera into a stewpan, add the cabbage, fresh butter, vinegar, onions sliced thin, whole pepper, allspice, and mace, tied in a cloth. Stew all till tender, take out the spices, season the cabbage with Cayenne pepper, and serve with fried onions and fried sau¬ sages round the crout. Walnuts. Scald slightly, and rub off the first skin of a hundred of large walnuts, before they have a hard shell; this may easily be ascertained by trying them with a pin. Put them in a strong cold brine, put new brine tlie third and sixth days, and take them out and dry them on the ninth. Take an ounce each of long pepper, black pepper, ginger, and all¬ spice ; a quarter of an ounce of cloves, some blades of mace, and a table spoonful of mustard seeds: bruise the whole to¬ gether, put into ajar a layer of walnuts, strew them well over with the mixture, and proceed in the same manner, till all are covered. Then boil three quarts of white wine vinegar, with sliced horse-radish and ginger, pour it hot over the wal¬ nuts, and cover close. Repeat the boiling of the vinegar and pour it hot ove,r, three or four days, alwvays keeping 328 NEW LONEON FAMILY COOK. the pickle closely covered ; add, at the last boiling, a few cloves of garlic, or slialots. In five months they will be fit for use. Codlings. Take codlings, of the size of a double walnut, and put vine leaves thick at the bottom of a pan. Put in your cod¬ lings, cover with vine leaves and spring water; put them over a slow fire til! you can peel them ; take them up in a hair sieve, peel them carefully ; put them into the same water again, with the vine leaves as before. Cover close, and set them at a distance from the fire, till of a fine green ; drain, put them in jars, with mace, and a clove or two of garlic ; cover with distilled vinegar ; pour mutton fat over, and tie them down tight. Currants. Pickle these as barberries; (seepage 5^19.), adding cinna-r mon and a few cloves. Golden Pippins. Take your pippins quite free from spots and bruises, put them into a preserving pan of cold spring water, and set them on a charcoal fire. Turn with a wooden spoon till they will peel ; but do not let them boil. When enough, peel, and put them into the water again, with a quarter of a pint of the best vinegar, and a quarter of an ounce of alum ; cover close with a pewter dish, and set them on the charcoal fire again, but not to boil. Let them stand, turning now and then, till green ; then take them out and lay them on a cloth to cool ; w'hen cold, make your pickle as for peaches, only instead of made mustard, use mustard seed whole. Cover close. Grapes. Take full grown grapes that are not too ripe, cut them into small bunches fit for garnishing, and put them into a stone jar, with vine leaves between every layer. Cover with spring water ; put into it a pound of bay salt pounded, and as much white salt as will make it bear an egg. Put it into a pot, boil and skim it well, but take off only the black scum. When boiled a quarter of an hour, let it stand to cool and settle ; when almost cold pour the clear liquor on the grapes, lay vine leaves on the top, tie them down close with a cloth, and cover with a dish. Let them stand tw'enty-four hours, then take them out, and dry them between two cloths ; then take twm quarts of vinegar, a quart of spring water, and a pound of coarse sugar ; boil, skim, and let it stand till quite cold. Wipe the jar, put fresh vine leaves at the bottom, between every CONFECTIONART, kc. S29 every bunch, and on the top ; then pour the clear pickle on the grapes, fill the jar that the pickle may be above thegrapes, tie a thin piece of board in a piece of flannel, lay it on the top of the jar, and tie leather and bladder over. Nectarines, Peaches, and Apricots. Gather your fruit just before it is ripe, but be sure it is not bruised. Cover it with spring water, made salt enough to bear an egg, with an equal quantity of bay and com¬ mon salt. Put a thin board over the fruit, to keep them under water. Let them stand three days, then take them out, wipe them carefully with a soft cloth, and lay them in a jar. To every gallon put a pint of the best made mustard, two or three heads of garlic, a good deal of ginger sliced, and half an ounce of cloves, mace, and nutmeg. Mix the whole together, and pour it over the fruit. Tie close; they will be fit to eat in two months. CONFECTIONARY AND PRESERVES. THE great and first process in confectionary is, that of preparing sugars, which must be done as follows : CAarified Sugar. Put four pounds of loaf sugar to twm quarts of water in a preserving pan over afire; when warm, add the whites of three eggs beaten up with half a pint of water. Boil, skim, simmer it till clear, and pass it through a fine straining bag. First Degree, or Candy Sugar. Boil clarified sugar till smooth. To know which, dip a skimmer into the sugar, touch it between the forefinger and thumb, open them immediately, and if a small thread draws between and directly breaks, and remains as a drop on the thumb, it is in some degree smooth. Give it another boil, it will draw into a larger string, and have acquired the first degree. Second Degree, or Blown Sugar. For this the sugar must be boiled still longer; dip in the skimmer and shake off what sugar you can into the pan. Then blow wdtli the mouth through the holes, and if bladders Ko. 11. & T or 330 NEW LONDON FAMILY COOK. or bubbles blow tbrougb, you may be certain of its having acquired the second degree. > Third De gree, or Feathered Sugar. This may be ascertained by boiling it longer tiian the last mentioned degree. Shake it over the pan, then give it a Sudden flirt behind you ; if done, the sugar will fly off like feathersw Fourth Degree, or Crackled Sugar. Boil the sugar still longer than in the preceding ; dip in a stick, and immediately put it in a pot of cold water, which must be standing by you. Draw off the sugar that hangs to the stick into the water ; if it becomes hard, and snaps in the water, it is done; but if otherwise, it must boil till it will. Fifth Degree, or Carimel Sugar. The sugar in this must be boiled still longer than in any of the former operations. Dip a stick first into the sugar, then into cold water, and if the moment it touches the cold water it snaps like glass, it will be at carimel height, which is the highest and last degree of boiling sugar; the fire must not be fierce, for fear of burning the sugar, which will discolour and spoil it. COLOURING. Having described the method of preparing sugars, we shall now proceed to that of preparing the colours with which they may be tinged, according to the different purposes for which they may be vvanted. Red Colour. Boil an ounce of cochineal in half a pint of water, for five minuies ; add half an ounce of cream of tartar, and an equal quantity of pounded alum. Boil all together over a slow fire for ten minutes. Dip a pen into it, write with it An white paper, and if it shew the colour clear it is done. Take it off, add two ounces of sugar, and when settled, pouf it into a bottle, and stop it well for use. Blue Colour. This must be used as soon as made. Put a little warm w'ater in a plate, and rub an indigo stone in it till of the colour you wish it. The more you rub, the higher the colour will be. Greeti CQ^i-I^^CTIONARY, SiC. 331 Green Colour. Trim spinach leaves, boil them for half a minute in water. Strain it oft clear, and it will be fit tor use. Yellow Colour. • • n Rub Gambouge, on a plate with a little water in it. r take the heart of a yellow lily, infuse the colour m milk- warni water, and preserve it in a bottle well stopped. Devices in Sugar. Steep some gum-tragacanth in rose water; and with some double-refined sugar make it into a paste. Colour it to yout fancy, and make up your device in any form you may think proper. Moulds are made in various shapes for this purpose; and your devices will make pretty ornaments for iced cakes. Sugar of Roses in Figures. Chip off the white part of some rose-buds, and dry in the sun. Pound an ounce very fine; take a pound ot loaf sugar, wet it in rose water, and boil it to candy heigihtj then put in your powder of roses, and the juice of a lemon. Mix well together, then put it on a pie plate, and cut it into lozenges, or any kind of shapes or figures according to your fancy. If wanted as ornaments for a desert, you may gild or colour them as you please. General Directions for Preserving. In making syrups for preserves, the sugar rnust pounded, and dissolved in the syrup before being set on the fire; no syrups or jellies must be boiled too high. Fruits must never be put into a thick syrup at first. Green sweetmeats will spoil by being kept longer in the first syrup than directed, and the same rules must be observed in oranges and lemons. Cher¬ ries, damsons, or other stone fruits, must be covered with mutton suet melted, to keep out the air, which, should it penetrate, would totally spoil them. Wet sweetmeats must be kept in a dry cool place ; writing paper dipped in brandy should be laid over, close on the sweetmeat, and another thick paper over that; by ■attending to these ru^es, they may be kept for any length of time. 2x2 Jpnceis. ^32 NEW LONDON FAMILY COOK. Apricots. Gather your apricots before the stones become hard, ptife them into a pan of cold spring water, with some vine leaves ; set them over a slow fire till yellow ; take them out, and rub them with a flannel and salt to take off the lint. Put them again to the water and leaves, cover close, set them at a good distance from the fire, till of a light green, then take them up carefully, and pick out all the bad coloured and broken ones. Boil the best gently two or three times in a thin syrup, and let them be quite cold each time before you boil them. When plump and clear, make a syrup of double-refined sugar, but not too thick ; boil them in it, and then put them into your pots or glasses. Peaches. Get large peaches, but not too ripe. Rub off the lint with a cloth, run them down the seam with a pin, skin deep, and cover with Frencli brandy. Tie a bladder over and let them stand a week. Then take them out and make a strong syrup for them. Boil, skim, and put in your peaches, and boil them till they look clear ; then take them out, and put them into pots or glasses. Mix the syrup with the brandy, and when cold, pour it on your peaches. Tie them close dov/n with a bladder, for should the least air get to them, they will turn black, and be spoiled. Quinces. Quinces may either be preserved whole or in quarters. Pare them very thin and round ; put them into a saucepan, filled with hard water, and lay the parings over to keep them down. Cover close, set them over a slow fire till soft, and of a fine pink colour, and then let them stand till cold. Make a good syrup of double-refined sugar, boil, skim, and put in your quinces, let them boil ten minutes, take them off, and after standing two or three hours, boil them till the syrup looks thick, and the quinces clear. Put them into deep jars, and cover close with brandy-paper and leather. Pine Apples. Chip off all the small pieces from the bottom of the pines. Have a pieserving pan on the fire with water, to every two quarts of water put half a pint of syrup ; when it boils put the pines in and let it simmer an liour over the fire ; the next day let them boil gently another hour, take them oft' and. cover them carefully ; the day following, let them boil gently about half an hour ; put some syrup as thick as you would use to other fruits ; the succeeding day, drain this ' syrup CONFECTIONARY, &:§. 333 syrup off and boil it; repeat the same seven or eight days; then put them into an earthen pan, and cover them up carefully. Pine Apple Chips. Take the chips you cut from the pines, with some pow¬ dered sugar; lay some in a pan, then a layer of sugar and so on, till you fill your pan. When the sugar is melted, boil, and put them into the pan again ; boil them the next day, and so repeat boiling them ten or eleven days successively; put them in syrup and they will be fit for drying. Barberries. Cut them open, take out the stones, tie six bunches to a bit of wood about an inch long, and the sixth part of an inch wide; wind them on with red thread; put them in bunches on a sieve, have a preserving pan with sugar, an4 boil the s 3 Tup half an hour ; put the barberries in the syrup, boil, and skim them with paper ; give them six or seven boils, skimming each time; put them in a flat earthen pan, and cover close. Those tied on a stick are called bunches, but what you would wish in sprigs must not be tied to a stick: the}' may be put in pots like other sweetmeats. Grapes. Take them in close bunches, not too ripe, and lay theiio in ajar. Put to them a quarter of a pound of sugar candy, and fill the Jar with brandy. Tie them up close with a blad¬ der, and set them in a dry place. Green Codlings. Gather your fruit when of the size of a walnut, with th« stalks and a leaf or two on them. Put them with vine leaves into cold spring water, and proceed as for Apricots. {See the preceding page). Golden Pippins. Boil the rind of an orange tender, and lay it in water two or three days. Pare, core, and quarter a quart of golden pippins, boil them to a strong jelly, and run it through a jelly bag. Then take twelve of the largest pippins, pare, and core them. Put a pint of water into a stewpan, with two pounds of loaf sugar. Boil, skim, and put in your pippins, with the orange rind in thin slices. Let them boil last till the sugar is thick, and will almost candy. Then put a pint of.the pippin jelly, and boil them fast till the jelly is clear. Squeeze in the juice of a lemon, give it a boil, and with the •range peel, put them into pots or glasses. Green S34 NEW LONDON FAMILY COOK« Green Gages. Get them quite sounds prick them with a fork aiioiit the stalks ; put them into cold water, or they will turn black ; scald them, and have another pan with boiling syrup; drain off the water, and put them into a deep earthen pan ; place them regularly, and pour the boiling syrup over, let them stand till next day, then drain the sjrup from them ; boil it again, and put it over them ; repeat it seven or eight days, then take another pan; drain the syrup from them, place your fruit in it; boil fresh syrup for half an hour, and pour it over them ; cover up close. Oranges. Take your oranges without spots, carve the outsides of them according to your fancy ; make a hole at the stalk end of them, scoop out the pulp,and tie them separately in mus¬ lin. Lay them two days in spring water, and change the water twice a day ; then boil them in the muslin on a slow fire till tender, and as the water wastes, put more hot water into the pan, keeping them covered. To every pound of oranges, before scooped, put two pounds of double-refined sugar, and a pint of water; boil the sugar and water with the juice of the oranges to a syrup. Skim it, and when cold, put in the oranges ; let them boil half an hour, and if not quite clear, boil them once a day, for two or three days ; then pare and core some green pippins, boil them till the water is strong of the apple ; do not stir, but put them down with the back of a spoon. Strain the water through a jelly bag till clear ; to every pint of it put a pound of double-refined sugar, the juice of a lemon strained, and boil it up to a strong jelly; drain the oranges out of the syrup, and put them into glass jars, or pots of the size of an orange, with the holes up¬ wards. Pour the jelly over, and cover them close. Lemons. Do them the same as the preceding. Morelia Cherries. Take them when full ripe, pick off the stalks, and prick them with a pin. To every pound of fruit, put a pound and a half of loaf sugar, beat part of the sugar, strain it over, and let them stand all night. Dissolve the remainder of your sugar in half a pint of currant juice, set it over a slow fire, and put in the cherries with the sugar, and scald them. Take them carefully out, boil the syrup till thick, pour it upon your cherries, and tie down close. Mulberries CONFECTIONARY, &C. 3-35 Mulberries. Put some mulberries over the fire in a preserving pan, and draw from them a pint of juice : take three pounds of sugar well beaten, wet the sugar with the juice strained ; boil up the sugar, skim, put in two p<|^^nds of ripe mulberries, and let them stand in the syrup till Warm through, then set them on the fire to boil gently ; half do them, put them by in the syrup till the next day, then boil them gently : when the syrup is thick, and will stand in round drops when cold, they are done, and may be put into a pot for use. Strawber'ries. Gather scarlet strawberries with their stalks‘on a dry day, before they are too ripe, and la}’^ them separately on a dish ; beat and sift over them twice their weight of double-refined sugar; crush some ripe strawberries, put them into a jar, with their weight of double-refined sugar beaten small, cover close ; let them stand in a kettle of boiling water till soft, and the syrup is out of them. Strain them through a muslin rag in a tossing pan, boil, skim, and when cold, put in the wdiole strawberries, and set them over the fire till milk warm ; then take them off and let them stand till cold. Set them on again, and make them a little hotter, and do so several times till clear ; they must not boil, or the stalks will come off when cold ; put them into jelly glasses, with the stalks down¬ wards, fill up the glasses with the syrup ; and tie them down close. Raspberries. Preserve these the same as strawberries, observing to put to every quart of raspberries a quart of red currant juice, with double its weight of double-refined sugar. If for white raspberries, use white currant juice. Currants in bunches. Tie some bunches together, lo a stick, lay them on a sieve, have your pan on the fire, with syrup in it, boil it twenty minutes on a brisk fire ; put your eurrants in bunches into the syrup ; only cover the bottom of the pan with them at one time; boil them five or six times, skim with paper, put them into pots, and when cold, put apple jelly over them. Cederaties^ or Citrons. These may be had at the Italian warehouse, h^ake a a hole at the thick end ; put them into a pan with water, and boil them an hour and a half; drain, put them in a pan. 336 MEW LONDON FAMILY COOK. pour syrup over, and let them remain in it two days : the* boil them with syrup half an hour; put them into the pan, and cover with paper; the next day drain the syrup from them, boil, and pour it on them again, and repeat it for ten days, keeping them covered with syrup; when done, put them in pots, and, when cold, cover with apple jelly. They may, if preferred, be cut long ways, in quarters. Gooseherries. Take the largest gooseberries you can get. Scald, but do not boil them. Put them into a tub, and let them stand three days ; then drain them, put them into another pan with wa¬ ter, and a little syrup with it; put them on the fire till warm, to green them ; the next day strain off the liquor, put the gooseberries into an earthen pan, and pour thin syrup over them boiling hot; repeat it once a day for six days ; the syrup must thicken by degrees ; then put them into the pots. Gooseberries in imitation of Hops. Take large green godseberries, cut them into quarters and take out all the seeds, leaving them whole at the stalk end. Run a needleful of strong thread, with a knot at the end, through the bunch of gooseberries, tie a knot to fasten them together, and they will resemble hops. Put cold spring water into your pan, with vine leaves at the bottom ; then three or four layers of gooseberries, with vine leaves between every layer, and over the top. Cover close, and set them on a slow fire. Just scald, and let them stand till cold. Then set them on again till of a good green, then take them off, and let them stand till cold. Drain, and make a thin syrup thus : To every pint of water put a pound of fine sugar, a slice of ginger, and a lemon peel cut length ways very fine. Boil, skim, give your gooseberries a boil in it, and when cold, put them into glasses or pots, Jay brandy-paper over, and tie close. Cucumbers^ or Gherkins. Take them quite free from spots, and let them stand tvro or three days, in salt and water. Then drain, put them in another pan of water, and scald them, put them in a tub, and let them stand all night ; then drain, put them into a pan of fresh water, to every two quarts of w'hich, put half a pint of syrup ; boil them slowly five minutes ; put them in the tub again, and let them stand till the next day; then boil them again, drain that syrup from them, and have a clean pan with syrup of a proper thickness. Repeat the boiling ^ every COMPOTES, &c. 537 every day for nine or ten daj^s successively, then put them into pots and cover up. All preserves should stand two or three days before being put away. COMPOTES, CONSERVES, AND SYRUPS. Compote of Apricots. SPLIT and stone your apricots; boil them gently for fear they should mash ; when soft take them off, put them into cold water ; take clarified sugar, put the apricots in, give them a little boiling, then take them off and set them iri dishes. Compote of French Pears. Take your pears, large and sound; cut them into quarters long ways, put them into a pan over a slow fire • simmer gently, an hour; put some lemon peel in a pan of thin syrup; drain all the water from your fruit; when your syrup boils, put it in, and boil it five or six times ; then put it in an earthen flat pan, and the next day boil again, till the syrup is got well into them. Compote of Apples. Cut any kind of apples in halves, pare, core, and put them into cold water as you do them ; have a pan on the fire with clarified sugar, half sugar and half water; boil, skim, and put the apples in ; do them very gently : when done, take them off, and let them cool in the sugar, then set them in the ashes; and if the syrup i^ too thin, set it again over the fire, and give it the height required. Conserve of Cher lies. Stone, and boil up your cherries ; sift .them, arid reduce the juice on a slow fire till it is a pretry thick marmalade; add an equal proportion of sugar and fruit, mix and mould it. Conserve of Quinces. Pare them, take out the core and seeds, cut them into small pieces, and boil them till soft; to eight pounds of quinces put in six pounds of sugar, and boil them to a con¬ sistence. NO. 11 . 2 U Conserve 3S8 NEW LONDON FAMILY COOK. Conserve of Lemons or Oranges. Grate the rind of a lemon or an orange, into a saucer, squeeze the juice of the fruit over, and mix it well together with a spoon ; then boil some sugar very high, mix it in, and when of a due consistency, pour it into the moulds. Conserve of Orange Peel. Steep the rind of oranges in water of a moderate heat till tender; then strain them, pound them in a marble mortar, bring the pulp to a proper consistence over a gentle tire, add to it thrice its quantity of sugar, and reduce it to a conserve by beating in a mortar. Syrup of Capilaire. Clarify with three whites of eggs, four pounds of loaf sugar, mixed with three quarts of spring water, and a quarter of an ounce of isinglass ; when cold, add to it, orange-dower water to make it palatable, and a little syrup of cloves. Put it into bottles close corked for use. Pine Apple Syrup. Drain the syrup from the pine apple chips, when going to dry those that are preserved; (see page 333^; boil the syrup three or four times,and put it into bottles while warm; cork and bladder them the next day. Orange Syrup. Pasp eight China oranges into a basin, squeeze one dozen oranges and two lemons to the rind: mix well together with a spoon; drain allthejuice through a fine sieve ; takeonequart of fine syrup,and boil it till almost carimel; put the juice to the syrup, and put it into your bottles. Syrup of Cloves. Put a quarter of a pound of cloves to a quart of boiling w^atcr, cover close, set it over a tire, and bod gently half ati hour ; then drain, and add to a pint of the liquor two pounds of loaf sugar. Clear it with the whites of turn eggs beaten up with cold water, and let it simmer till it is a strong syrup. Preserve it in vials close corked. Cinnamon or mace*mav be done the game way. Orgeat Syrup. Pound half a pound of sweet, and one ounce of bitter almonds, mix it w ith a quart of water, strain it through a cloth, and put to it a gill of orange-flower water. Boil two quarts! of syrup till almost a carimel, mix what drains from the almonds with the syrup on the fire, and let it boil till a fine FRUITS PRESERVED IN BRANDY. 339 fine syrup. While warm put it into bottles, and the next day cork, and tie bladders over. Syrup of Mulberries. Boil them for a moment, with very little water; sift, and strain it, and for every quart of clear juice, put one pouvid of loaf sugar: make it into a syrup over a slow fire. Syrup of Cherries. Stone, and strip off the stalks of very ripe cherries, and proceed as for mulberies. All fruits may be done in the same way, adding sugar, more or less, according to the sweetness or acidity of the fruits used. FRUITS PRESERVED IN BRANDY. Apricots, G ET some pale apricots, that are not too ripe ; put them in a pan of water, covered with paper, and let them simmer till soft, take them out, put them in a large table cloth four or five times double, and cover up close ; then have some of the best uncoloured French brandy, and put ten ounces of powdered sugar to every quart of brandy ; let the sugar melt, then put your apricots into a glass jar, fill it up with brandy and cover close with leather and bladder, now and then filling up your jar with brandy, as the apricots suck up a good deal: cover close, or they will lose their colour. Peaches. Use the white-heart peach, which comes in at the latter end of the season ; do them exactly in the same way as apricots. JMorella Cherries. Cut off part of the stalks and leaves of morella cherries, and put them in a glass jar, with the same proportion of brandy and sugar, as for tlie preceding; and wlien the sugar is dissolved pour it on the fruit, cover close and keep filling with brandy as it wastes. For preserved fruits, put but five ounces of sugar to every quart of brandy. Green Gages, Plumbs, Grapes, These may be done in the same way. 2 u 2 Cherries, 340 NEW LONDON FAMILY COOK. Cherries, the German way. Take six pounds of morella cherries, without blemish, cut the stalks short, three pounds of the best sugar, and a pint and a half of water ; bpil it to a candy, put the cherries into a new barrel, pour the sugar cold upon the cherries, and stop it close ; roll the barrel every day till it has done work¬ ing, but do not stop it too tight at first, lest the barrel should burst. DRYING AND CANDYING. General Observations. All fruits must be preserved before candying, and dried before a fire or in a stove, that none of the syrup may remain in them. The sugar must be boiled to a candy height, the fruit dipped in it, and put in dishes in a stove to dry. Then put in boxes in a dry but not a hot place. Damsons. Take preserved damsons, drain, cover the bottoms of sieve?, afid put them in your stoves, which must be hot; change the sieves every day till they are dry, and when you change the sieves turn your dairrsons ; when they are not sticky, nor likely to give, take them out, paper a box and put them in, and lay a paper between every layer of damsons. Green Gas'es. O Drain the syrup from your green gages, wash them in a basin of water, lay them on a sieve, and proceed as for damsons. Mogul r liimbs, Green Oranges, Plumbs, and Cherries. 'i iicse may be dried in the same way. They must be quite dry before i)Utting into the boxes, or they will grow sour and be full of maggots. Candied Cassia. Powder brown cassia, about as much as will lie upon two shillings, with a little musk and ambergris. Boil a quarter of a pound of sugar to candy height; mix in the powder and pour it in!osaucers; they must be buttered thin, and when cold the whole will slip out easily. Angelica. tut your angelica when young, cover it close, and boil it till tender. Then pee), put it in again, and let it simmer and 1 . boil DRYING AND CANDYING. S4l boil till green. Take it up^ dry it with a cloth, and to every pound of’ stalks put a pound of sugar. Put the stalks into a pan, beat your sugar, strew it over, and let them stand two days. Then boil it till clear and green, and put it in a cul¬ lender to drain. Beat another pound of sugar to powder, and strew it over, lay it on plates, and let it stand in a slack oven till thoroughly dry. Apricot Chips. Take your preserved chips, warm and drain off the syrup; cut them what size you like,, put them on a sieve as you cut them; dust sugar through a bag over, and [)ut them in a stove; let them remain there two days, changing the sieve once, or they will stick: when dry, paper and put them in a box. Orange and Lemon Peels, either whole or in Chips. Wash the syrup from your fruit with w'arm waiter; boil it till it comes to blow, {see page 329) put in your peels, rub the sugar at the sides with a spoon, till it candies; take the chips out with two forks, and put them on a wire for the sugar to drain off; let them stand til! cold, then put them in your boxes as before. Barberies dried in Bunches. Warm and drain your preserved barberries, put them on sieves, dust sugar over, and let them remain till dry. Currants. These may be done the same way. Cucumbers dried Wash and drain the syrup from your cucumbers, put them in a stove to dry, and proceed as before directed. Dried Grapes in bunches. Wash your preserved grapes, put them on sieves in a stove, turn them every day, clmnging your sieves; when dry put them in boxes for use. Pine Apple Chips. Bo these like apricot chips, above. Cederaties, or Citrons. Take your preserved cederaties either whole or in quarters, wash them in warm water; boil some syrup in another jian till it comes to blow, and proceed exactly the same for orange chips, above. Candied Ginger. Grate an ounce of ginger,and [uit it with a pound of loaf sugar beaten fine, into a tossing-pan with water to dissolve it. Stir well 542 XEW LONDON FAMILY COOK. well together over a slow fire till the sugar begins to boil, stir in another pound of sugar beaten fine, and continue stirring it till it is thick. Then take it off the fire, drop it into cakes, upon earthen dishes, set them in a warm place to dry; they will be hard and brittle, and look white. Candied Horehonnd. Boil some horehound till the juice is extracted. Boil up some sugar to a feather, (see page 33()j ; add your juice to the sugar, and let it boil till it is again the same height. Stir it with a spoon against the sides of your sugar pan, till it begins to grow thick, then pour it into a paper case that is dusted with fine sugar, and cut it into squares. You may dry the horehound, and put it into the sugar finely powdered and sifted. Currant Paste. This may be made either red or white ; it will depend on the colour of your fruit. Pick, put a little juice to them ; boil, and rub them through a hair sieve. Boil it a quarter of an hour, and to a pint of juice put a pound and a half of double-refined sugar pounded and stfled. Shake in your sugar, and whemnelted, pour it on plates. Dry it in a stove, and turn it in any form you like. Gooseberry. Paste. Take full grown red gooseberries, cut them in halves, and take out the seeds. Have ready a pint of currant juice, and boil your gooseberries in it till tender. Put a pound and a half of double-refined sugar into your pan, w'ith water to dis¬ solve it, and boil it to a sugar again. Then put all together, and make it scalding hot, but not to boil. Pour it into your plates or glasses, and dry it as before directed. Paspherry Paste. Mash a quart of raspberries, strain one half, and put the juice to the other half. Boil them a quarter of an hour, and put to them a pint of red currant juice, let them boil all together till your raspberries are done. Then put a pound and a half of double-refined sugar into a pan, with water to dissolve it, and boil it to a sugar again. Put in your rasp¬ berries and juice, give them a scald, and pour it into glasses or plates. Then put them into a stove, and turn thetii at times till diy. V Almond Paste. Pound half'a pound of sweet, and one dozen single bitter almonds, with a little water, only just to keep them from oiling. DRYIlS^a AND.CANDYING. $45 oiling. Put tlie paste into a saucepan, with half a pound of powdered sugar ; mix it well together, put it on a slow fire, and rub it about with a wooden spoon. If the spoon does not touch the bottom of the pan, it will burn. When it does not stick to the pan, and comes out whole, it is done. Flour the dresser, that it may not stick to it. Orgeat Paste. Pound two pounds of sweet, and one pound of hitter almonds, with a little water, and boil two quarts of syrup till it comes to blow. {See page 32Q.) Mix thq almonds with it, and stir it over the fire till very stiff; stir it all the time with a spaddle, or it will burn at the bottom; when cold put it iti your pots, and tie a bladder over the paper. Lemon Prawlongs. • Peel off the rinds of some lemons, in four quarters, and take off all the pith ; cut the yellow rind in pieces an inch long, and the tenth part of an i)ich wide; have a pan of boiling syrup on the fire ; boil it till it comes to earimel. ( See page 330). Put your prawlongs in, and stir with a wooden spoon till cold ; put them in a large sieve, shake them to let the sugar that does not stick to them go through the sieve ; put them in your box, and keep them in a dry place. Oi 'ange Prawlongs. These may be done the same way. Pistachio Praxolongs. Put pistachio kernels into a preserving pan, with syrup ; boil it till it comes almost to a earimel, {seepage 330,) stir them till they are ^covered with sugar, and give them two coats like burnt almonds. If wanted to be red, put cochineal in with the nuts ; tvhea they come off the fire break them asunder. Seville Orange Jumbles. Cut the rind of Seville oranges quite thin, and in small rounds; put them on a sieve into a stove for four or five hours; boil some syrup for a quarter of an hour, put in your jum¬ bles, and boil them up tliree or four times. Drain, put them on a sieve, in a hot stove, where they must remain two or three days, till dry ; put them in a box and keep them dry. Orang-e Flozver Prazvlongs. O O Pick off the leaves of orange flowers, and when quite dry, put them into syrup that boils almost to earimel, {see page 330j, then proceed as for pistachios. Burnt S44 NEW LONDON FAMILY COOK. Burnt Almonds. Take fine Jordan almonds, sift, and put them into syrup that boils almost to carimel, (seepage 330,Jstir till cold; pick them in your sieve, break those that may stick together, then have another pan of syrup, and give them two coats. When done pick them from each other. For red, add some cochineal. Burnt Filberts. Crack some Barcelona nuts; put the kernels in a copper pan, or sheet, and roast them in an oven : boil some syrup till it comes almost to carimel; put your filberts in, and pro^ ceed as with almonds. Bergamot Drops. * ' Squeeze four or five lemons in some pounded sugar, mix well together with a wooden spoon, put about twenty drops of essence of bergamot into it, and mix well with yourspoon; stir it over the fire three or four minutes, drop them off 3 'Our knife about the size of orange or lemon drops, and make them round : let them stand till cold : they must be dropt on writing paper. Peppermint Drops. These may be done the same as the preceding, substituting a little oil of peppermint for the bergamot. Violet Drops. Squeeze six lemons, and proceed the same as the foregoing. Put two spoonfuls of the essence of violets, and a little blue mixed with gum to colour it. Barley Sugar Drops. Make these the> same way as barley sugar; when boiled, rasp in the rind of two lemons, drop it on the marble in little rouiul drops as big as a shilling ; let them stand till cold, then put them up in paj)ers, and assort take them ofl the marble have pow dered sugar at the side of you, to put them in. Chocolate Drops. Put a pound and a half of chocolate on a pewter plate; put it in the oven to warm it, put it into a copper stewpan, with three quarters of a pound of powdered sugar ; mix well over the fire, take it off’,.aud roll it in pieces tiie size of small marbles; put them on white paper, which must be token hold of by each corner, and lilted iq) and down, that the paper may touch the table each time; by that means the drops JELLIES AND JAMS. 545 will be flat, about the size of a sixpence; put some sugar nonpareils over them, and coverall that is on the paper, then shake them off, let them stand till cold, put them in a papered box. Barleij Sugat\ Put some syrup into a butter saucepan with a spout, and boil it till it comes to carimel, {see page 330); carefully take off whatever scum may arise ; and, having prepared a marble stone, either with butter or oil, to prevent sticking, pour the syrup gently along the marble, in long sticks of whatever thickness may be liked ; twist it, while hot, at each end ; and let it remain till cold, when it will be fit for immediate use. The rasped rind of lemon, boiled up in the syrup, gives a pleasant flavour to barley sugar. Rock Sugars of all Colours. Boil a pint of sugar almost to carimel ; (see page 330); mix the white of an egg with powdered sugar, make it very- thick with a tea-spoon ; take your syrup off the fire, put the egg and sugar into it; stir it round in the pan with a large spoon ; liave a sieve prepared (you must be very quick or it will come over the pan) pour it into your sieve, and when cold it will be quite hard : ndx what colour you choose with your eggs and sugar. JELLIES AND JAMS. Currant Jelly. TAKE some ripe red currants, with one third of white ; pick, and put them into a preserving pan over a good fire, to dissolve; run their liquor through a flannel bag; and to a pint of juice add fourteen ounces of sifted sugar ; boil quick, skim, and reduce to a good tbickness, which may be known by putting a little into a saucer, and setting it in cold water. Black Currant Jelly. Make this the same as the above : instead of fourteen, pitt¬ ing sixteen ounces of sugar, to every pint of black currant juice. Raspberry Jelly. Wash your raspberries well with a spaddle, put them on the fire in a preserving pan, stirring all the time; when on the boil take them off, and strain tiiem through a hair sieve : let no seed pass, put your jelly into another pan, and let it N o. 11. 2 X boil 246 NEW LONDON FAMILY COOKi boil twenty minutes before you put the sugar in; stir all the time; put fourteen ounces of sugar to every pound of jelly, let it boil twenty minutes, stirring well; when cold put it in pots; sift pow'dered sugar over; let it stand one day, and then cover it up: this jelly is good to make ice cream with. Apple Jelly. Take one dozen and a half of russetings, pare, core, and cut them into a preserving pan ; cover them with water, and let them boil to a marmalade ; drain them ; have as much syrup in another pan, as there comes jelly through the sieve, boil it till it almost comes to carimel, {see yngeSoO), put the jelly to the syrup, and let it boil ten minutes. ^ Hartshorji Jelly. Boil half a pound of hartshorn shavings in a gallon of water, till reduced one third; strain,and let it stand till cold; melt it again, put in orange and lemon peel to colour it, skim, and add half a pint of mountain wdne, the juice of two lemons, with half a pound of loaf sugar. Beat the w hites of four eggs to a froth, stir all together, and pour it in. Let it boil two or three minutes, when finely curdled, and of a pure white, have ready a sw'an-skin jelly bag over a china basin, pour in your jelly and pour it back again, till clear as rock water; then set a china basin under, have your glasses quite clean, and with a spoon fill them. Have ready some thin rind of lemons, and when you have filled half your glasses, throw your peel into the basin. When the jelly is all run out of the bag, with a spoon fill the rest of the glasses: they will look of a fine amber colour. Put in lemon and sugar to taste ; make it sweet. No fixed rule can be given for putting in the ingredients, but they must be regulated by fancy. Calf's Foot Jelly. Boil two calves feet in a gallon of water, till reduced to tw'o quarts; strain, and when cold, skim off all the fat, take the jelly up clear from the sediment; put it into a saucepan with a pint of mountain wine, half a pound of powdered sugar, and the juice of four lemons; whisk'six or eight whites of eggs ; put them in, and stir them w ith the jelly till it boils; let it boil a few minutes ; pour it into a flannel bag, and it will run through quick, pour it again till it runs clear; have ready a large china bowl, with two lemon peels rasped thin; let the Jelly run into it, and then put it into your glasses. Fruits JELLIES AND JAMS. 347 Fruits in Jelly. Put half a pint of clear calf’s foot jelly, when stiff, into a bowl ; lay in three peaches and a bunch of grapes with the stalks upwards. Put vine leaves over, and fill up your bowl with jelly. Let it stand till the next day, and then set it to the brim in hot water. When it gives way from the basin, lay your dish over it, turn your jelly carefully out, and serve it to table. Blanc Mange. Take one pint of milk, and half a handful of picked isin¬ glass ; boil it till all the isinglass is melted; strain it through a sieve; pound four ounces of sweet, and six or seven bitter almonds fine; put a little spice in your milk ; when you boil it, mix your almonds with the milk: pass it through a sieve again, put it in your moulds, and let it stand till cold. Raspberry Jam. Let your raspberries be ripe, and dry. Mash, strew them in their weight of loaf sugar, and half their weight of the juice of white currants. Boil them half an hour over a clear slow fire, skim well, and put them into pots, or glasses. Tie down with brandy papers, and keep them dry. Strew sugar over as soon as you can after the berries are gathered, and to preserve their fine flavour, boil them as soon as you can. Apricot Jam. Cut, and take out the stones of ripe apricots ; put them in a large copper preserving pan, and mash them ; set them over the fire to warm, and mash them all the time ; pass them through a cullender, and keep forcing them with a small pestle; when all broken, put them over the fire and let them boil for ten minutes; stir all the time; then put fifteen ounces of powdered sugar to every pound of apricots; let them boil together half an hour, stir all the time with your spaddle that it may not burn at ilie bottom ; when it is boiled enougli, put it into pans ; when cold put some apple jelly fsee Me preceding page), over; and brandy paper over the jelly beforeyou cover them. Straxvherry Jam. Pick your strawberries from the stalks, and put to them a little red currant juice. Beat and sift their weight in sugar, strew it over them, and put them into a preserving pan. Set them over a clear slow fire ; skim, boil them twenty minutes, and then put them into glasses. 2x2 Gooseberry 348 NEW LONDON FAMILY COOK. Goosebery Jam. Cut, and pick out the seeds of fine full grown gooseberries^ but not ripe. Put them into a pan of water, green, and put them into a sieve to drain. Beat them in a marble mortar, with their weight in sugar. Boil a quart of them to a mash in a quart of water ; squeeze, and to every pint of liquor put a pound of fine loaf sugar. Then boil and skim it, put in your green gooseberries, and having boiled them till very thick, clear, and of a nice green, put them into glasses. Black Currant Jam. Pick your currants from the stalks, bruise them well, and to every two pounds of ('urrant,s, put one pound and a half of powdered loaf sugar. Boil them half an hour, skim and stir all the time, and then put them into pots. Peach Jam. Get ripe peaches, and proceed as for raspberry jam, {See the preceding page), only put half an ounce of bitter almonds mixed with a little powdered sugar, to every pound of jam, and about one third less of sugar. Barberry Jam. Pick them from the stalks, bake them in an earthen pan; when baked, pass them through a sieve with a large wooden spoon; weigh the barberries, and put their weight of pow'- dered sugar ; mix well together, put it in ^mur pans and cover it up ; set it in a dry place; when you have filled your pans sift powdered sugar over the tops. Economical Method of Preparing Fruit for Children. Put apples, pears, plumbs, or any kind of fruit, into a stone jar, and add Lisbon, or common moist sugar ; place the jar in a cool oven, or in a saucepan of boiling water, and let it remain till the fruit is done* It may be eaten with bread, or with boiled rice; or it may be made into puddings. CREAMS AND SYLLABUBS. Barberry Ice Cream. PUT a spoonful of barberiyjam into a basin with one pint of cream ; squeeze one lemon in, and mix it well; add co¬ chineal to colour it; put iit nto the freezing pot, and cover It over; put the freezing pot into a pail, and place it in the 2 middle CREAMS AND SYLLABUBS. 34-9 miticlle of ice; throw salt on the ice in the pail, turn the pot round for ten minutes; then open,and scrape it from the sides, cover up again, and turn till your cream is as thick as butler; put it into your moulds, and set them in a pail covered with ice and salt, for three quarters of an hour, till the water is come to the top of the pail ; use plenty of salt, or it will not freeze; dip your mould into water, and turn it out on your plate to send to table. Apricots, raspberries, strawberries, and most other fruits ' may be iced in the same way. Tea Cream. Boil a pint of cream, a few coriander seeds washed, a stick of cinnamon, a bit of lemon peel, and some sugar, for ten minutes ; add a gill of very strong green tea. llave ready the whites of six eggs beaten up, and strain to them the cream; whisk it over the fire till it thickens, then fill cups or a deep dish, and, when cold, garnish with whole ratafias. Virgin Cream. This may be made the same way, by omitting the tea, adding, when poured into the dish, slices of lemon. Cojj'ee Cream. May be made the same as tea cream, by boiling an ounce of whole coffee, instead of the liquid. Burnt Cream. Make this like virgin cream ; sift sugar over, and garnish with‘ratafias. Pastry Cream. Put a pint of cream, to half a table-spoonful of pounded cinnamon, some grated lemon peel, three table-spoonfuls of flour, two ounces of oiled fresh butter, eight yolks and three whites of eggs well beaten, half a pound of powdered sugar, and a table-spoonful of orange-flower water. Set the ingredients over a fire, and when it thickens, add a quarter of a pound of ratafias, and two ounces of pounded citron ; mix all well together. When cold, cut it into any shapes you please, and dip them singly into yolks of raw eggs; then iwld bread crumbs, and fry tliem in boiling lard till of a light colour ; drain dry, and serve up hot. Hartshorn Cream. Boil four ounces of hartshorn shavings in three pints of water, till reduced to half a pint; run it through a jelly bag, put to it a pint of cream, and let it boil up. Pour it into jelly glasses, let them stand till cold, and then, by dipping the 330 NEW LONDON FAMILY COOK. the glasses into scalding water, they vvill slip out whole. Stick them all over with slices of almonds cut length ways. This cream eats very good with white wine and sugar. Ratafia Cream. Boil six laurel leaves in a quart of thick milk, with a little ratafia, throwing away the leaves. Beat the yolks of five eggs, with a little cold cream, and sugar it to taste. Thicken the cream w'ith the eggs, set it over the fire again, but do not let it boil; stir it all the while one way till thick ; then pour it into china dishes, and let it cool for use. Chocolate Cream. Dissolve in very little w'ater, a quarter of a pound of the best chocolate, beat it half an hour, add fine sugar to it, and a pint and a half of cream. Mill it, and as the froth rises, lay it on a sieve. Put the remainder of the cream in posset glasses, and lay the frothed cream upon them. Wh'ipt Cream. :m ix the whites of eight eggs, a quart of thick cream, and half a pint of wine sweetened with double refined sugar. It may be perfumed with musk or ambergrease tied in a rag, and steeped a little in the cream. Whip it up with a w'hisk, and lemon peel tied in the middle of it. Take the frotbwith a spoon, and lay it In glasses or basins. It looks very pretty over tarts. Cream for Pies. To a pint of new milk add a few' coriander seeds washed, a bit of lemon peel, a laurel leaf, a stick of cinnamon, four cloves, a blade of mace, and sugar, all boiled for ten mi¬ nutes. Have ready in another stevvpan,the yolks of six eggs, and half a table-spoonful of flour mixed ; strain the milk to them, and set it over a slow fire; whisk it till of a good con¬ sistence, but it must not curdle ; w’hen cold it may be put over green codlings, gooseberries, or currants, Stc. in pies. Lay macaroons and ratafia drops over the bottom of your dish, and pour in as much raisin wine as they will suck up; which, when done, pour on them cold rich custard, and some rice flour. Lei it stand two or theer inches thick ; then put a layer of raspberry jam, and cover the whole with a very high whip, made the day before, of rich cream, the whites of two eggs well beaten, sugar, lemon peel, and raisin wine. If made the day before, it has a much better taste, and is more solid. Steeple CREAMS AND SYLLABUBS. 351 Steeple Cream. Put five ounces of hartshorn, and two ounces of Isinglass, into a stone bottle; fill it up with water to the neck ; put in a very little gum-arabic and gum-dragon; then tic up the bottle close, and set it into a pot of water with hay at the bottom. When it has stood six hours, take it out, and let it stand an hour before you open it; then strain, and it will be a strong jelly. Beat a pound of blanched almonds fine, mix it with a pint of thick cream, and let it stand a little ; then strain, and mix it witli a pound of jelly ; set it over the fire till scalding hot ; sweeten with double-refined sugar. Then take it off, put in a little amber, and pour it into small high pots. When cold, turn them, and lay cold cream about them in heaps. Do not boil it when yon add the cream. Common Syllabub. Put a pint of cyder, and a bottle of strong beer, into a large bowl, grate in a nutmeg, and sweeten to taste. Milk from the cow, as much milk as will make a strong froth. Let it stand an hour, and then strew over it some currants w^eli washed, picked and plumped before the fire. Solid Syllabub. To a quart of cream, put a pint of white wine, the juice of tw'o lemons, the rind of one grated, and svveeten to taste. Whip it up, and take off the froth as it rises. Put it upon a hair sieve, and let it stand in a cool place till the next day. Half fill your glasses with the skimmed part, and heap up the froth as high as you can. The bottom will look clear ; it will keep several days. Everlasting Whipt Syllabub. Take three pints of thick cream, a pint of white wine, and the juice of two Seville oranges. Grate in the yellow rind of three lemons, and put in a pound of double-refined sugar well beaten and sifted. Mix with a spoonful of orange- flower water, whisk half an hour, and take off the froth; lay It on a sieve to drain, then fill the glasses; they will keep more than a week, but should always be made the day before they are used. The best way to whip a syllabub is to keep a large chocolate mill on purpose, and a large deep bowl to mill it in, as it will do quicker, and froth stronger. With the thin part left at the bottom, mix strong calfs foot jelly, and sweeten it to taste; give it a boil, then i)Our it into basins, and when cold and turned out, it will be a fine flummery. Flummery. 352 NE\V^ LONDON FAMII*^ COOK. Flummery, Blanch, and then throw into cold water, an ounce of bitter, and an ounce of sweet almonds ; take them out, and beat them in a marble mortar, with a little rose water, to keep them from oiling, and put them into a pint of jelly stock. Sweeten with loaf sugar ,• when it boils, strata it through a piece of muslin, and when a little cold, put it into a pint of thick cream, stirring often till thick and bold. Wet moulds in cold water, pour in the flummery, and let them stand six hours before turned out; if made stiff, wet the moulds, and it will turn out without putting them into warm w'ater, which destroys their brightness. Fine Whip for a Trifle. Put a pint of cream into a freezing pot; set the pot in a little ice in an ice pail, and whip your cream with a whisk ; mix wine and the rind of an orange in a basin, and add the juice of an orange and sugar to your palate ; put your cream in and mix it, then pour all the liquor into a dish that your trifle is to be in, and put the froth of the cream over it. Garnish with small biscuits of different sorts. ICE WATERS. Bar berry-water Ice. PUT a spoonful of barberry jam into a basin; squeeze in one iemon, add a pint of water and a little cochineal to colour it; pass it through a sieve and freeze it; be very careful that it freezes thick and smooth like butter, before you put it in your moulds. Do raspberry and strawberry water ice the same way. Pine-Apple-water Ice. Taketwogills of pine-applesyrup,squeeze in the juice of two lemons, and add a pint of water. If you want it in the shape of a pine, close it w ell and cover the shape wnth a sheet of paper before you put it in the ice ; let it lie for one hour covered with the ice and salt, before you turn it out. China Orange-xcater Ice. Rasp one China orange, squeeze in three, and one lemon; add two gills of syrup, and half a pint of w ater. Pass and freeze it thick and rich. Lemon ESSENCES FOR ICES. 36S Lernon-zmter Ice. t)o it the same as Orange. Black Currant-water Ice, l)o it the same iis Lemon. ' Fresh Currant-water Ice. Pass a pint of currants through a sieve,put in four ounces of powdered sugar, and a pint of water, pass, and freeze thick. Aoy fresh IVuit may be done the same way. ESSENCES FOR ICES &c. Cederatie Essence. Rx\SP the rind of your cederaties; put two pounds of sugar to every quarter of a pound of them; mix with a spaddle, till it is all of a colour and the rind well mixed; place it in a stone jar and squeeze it down hard ; put a bladder over the paper you cover with, and tie it over quite tight; in one month it will be fit for use. Lemon Essence. Do this in eveVy respect like the foregoing, excepting that you must put only half the quantity of sugar. Orange Essence. Rasp a dozen and a half of China oranges, and squeeze in the juice of six; mix it well in a basin, boil some syrup about twenty minutes, mix it in, boil it up, and, when cold^ put it in bottles for use. Lemonade. \ Rasp two lemons, and squeeze six : put to them three I gills of syrup, fill up with water, and put it in your glasses ! for use. Orangeade. Squeeze eight China oranges,and three lemons,and rasp the rinds of four of them. Put two gills of syrup into it, and the rest water; taste it, and if not rich enough add some syrup, , and squeeze more oranges in according to your palate; and if not acid enough squeeze in one more lemon; strain || it through a lawn sieve, and it is fit for use. Currant Water, made of Jelly. Mix two spoontuls of currant jelly with warm water; add I one gill of syrup, squeeze two or tlirce lemons in, fill up with xo. 12. ' 2 Y water. 354 NEW LONDON FAMILY COOK water, and make it to your palate ; put a little cochineal in to make it of a fine colour, and strain it through a sieve. - Very nice fruit waters may be made of all kinds of jams or jellies, in the same way. Fresh Currant TFater. Squeeze a quart of fresh currants through a sieve with your hands,put in two spoonfuls of powdered sugar; squeeze in a lemon, and fill up with water. Waters may be made of any kind of fresh fruit, in the same way, and make a very refreshing and delicious drink. Raspberry Vinegar IVa ter. Put a pound of fruit into a bowl, pour on it a quart of the best white w'ine vinegar, the next day strain the liquor on a pound of fresh raspberries, and the follow ing one do the same, but do not squeeze the fruit; drain the liquor as dry as you can from it. The last time pass it through a can¬ vas wetted with vinegar. Put it into a stone jar, with a f )ound of sugar to every pint of juice, broken into large umps ; stir it when melted, then put the jar into a saucepan of w ater, or on a hot hearth, simmer and skim it. When cold, bottle it. This is one of the most useful preparations that can be in a house, not only as it affords a refreshing beverage, but being of singular efficacy in complaints of the chest. A large spoonful or tw’o in a tumbler of water. No glazed or metal vessel must be used for it. The fruit, w'ith an equal quantity of sugar, makes excellent raspberry cakes without boiling. (See page 298 ). ORNAMENTS FOR GRAND ENTERTAINMENTS. Pyramid Paste. ROLL cut a sheet of puff paste to half an inch thick ; cut or stamp it into oval shapes ; the first, the size of the bottom of the dish in which you serve it, the next smaller, and so on, till it forms a pyramid ; then lay each piece separately on paper in a baking plate, egg the tops of the pieces, and bake them of a light colour. When done, take them off the paper, lay them on a large dish till cold, set the largest piece in the dish, put on it raspberry, or apricot jam, or currant jelly, lay the ne.xt size on that, and more sweet- ORNAMENTS. 355 sweetmeats, and proceed in the same w'ay with the other pieces,till they are all placed on each other. Pul dried green gages, barberries, or cherries round, and serve. In¬ stead of stamping the pieces, they may be cut with a .sharp knife ; small pieces may be cut out round the edges to ap¬ pear like spires, which will cause the paste to appear still lighter. dish of Snow. Put twelve apples over the hrein cold water till soft, then put them on a sieve ; skin, and put the pulp in a basin ; beat up the whites of twelve eggs to a froth, sift half a pound of doiible-retined sugar, and strew it in the eggs ; beat the pulp to a froth, then beat the whole together, till like stiff snow. Heap it high on a china dish, stick a sprig of myrtle in the middle, and serve it up. Floating Island. Put a deep glass dish into a China one ; sweeten a quart of thick cream with fine powdered sugar ; pour in a gill of mountain, and rasp in the yellow rind of a lemon ; whisk your cream very carefully, pour the thin froth into a dish; cut some Naples biscuits, as thin as possible ; put a layer of them on the cream, then a layer of currant jelly, then one of Na¬ ples biscuits, over that put your cream that you saved ; put as much as the dish will hold, without running over ; garnisli outside with what you like. Artificial Fruit. Save at a proper season of the year, the stalks of some kind of fruit, with the stones to them; take neat tins very smooth inside, and the shape of the fruit wanted, leave a hole to pul in the stone and stalk, and so contrived as to open in the middle to take out the fruit; there must be also a wooden frame to fix them in. Take very strong jelly, strain it, put it into a saucepan, and sweeten, add lemon peel perfumed, and colour it according to' the imitated fruit. Stir all to¬ gether, give it a boil, fill the tins, and put in the stones and stalks just as the fruit grows; when quite cold, open the tins, and put on the bloom, which must be done by carefully dust- .ing on powder-blue. Ingenuity will greatly improve on these artificial fruits ; but much nicety, and continual practice only ■ can perfect it. Carhnel Basket Ornaments. Bring sugar to carimel height. Have ready a mould well oiled,either tora basket or cover, &c. when the carimel begins lo cool, run the sugar over every part of it, w hich is called ' ^ V 2 spinning S56 NEW LONDON FAMILY COOK. spinning; and vvhen cold, the basket will be fit to put the , sweetmeats in, and the open covers for the intended dish. These baskets and covers, when properly executed, and of a bright but light golden colour, have a very beautiful appearance. JVa.v Basket for Confectionary. Melt together over the fire, half a-pound of white wax, a quarter of a pound of spermaceti, half an ounce of flake white, and a quarter of an ounce of hogs lard. Oil a basket mould, first so cleaned as not to discolour tliewax, and then, the melted wax not being too hot, which would render it difficult to get out, run it round the inside. When cool, take the basket out of the . mould, and ornament it with coloured wax, or gum paste, cut out from boards for that purpose. Wax baskets are sometimes painted in oil colours with landscapes or figures; and they are also, often, adorned with flowers, fruit, 8cc. Gum Paste for Ornaments. Dissolve gum dragon, by pouring over it some warm water, and letting it stand covered twenty-four hours; strain it through a cloth and put it in a mortar with some double refined loaf sugar sifted. Pound well, for at least half an hour; when done it will draw into strings, and crack against the mortar. Ten minutes before taking it out, put in, and pound with it a little fine hair powder. Afterwards, work it up to a proper consistence, with more sifted fine sugar, and one third part of as much hair powder. It may be made of any colour by adding gamboge, cochineal, in>» digo, 8tc. as before specified THE SICK CHAMBER. Crcneral Observations. AS the nourishment of invalids, whose indisposi¬ tion precludes them from taking their usual food, must be, by most, considered as of more consequence than stimulating the appetites of persons in health ; we shall now give such recipes as will prove highly bene¬ ficial to them ; advising at the same time a continual change, and that each succeeding dish should be differently flavoured to the preceding j as invalids re^ (|uire variety. A dmi' THE SICK CHAMBER. 357 A clear Broth to keep. Put the mouse buttock of beef, a knuckle of veal, and some mutton shanks, into a deep pan, just covered with water; put a paste over it; when the beef is tender and fit for eating, it is done. Cover it up close, and keep it in a cool place. JMutton Broth. Cut off the fat of a loin of mutton, put to it one quart of water, boil and skim it well; then put in a good piece of upper crust of bread, and a blade of mace; cover close and boil it slowly an hour; do not stir, but pour the broth clear off; season with salt, and the mutton will be fit to eat. Turnips must not be boiled in the broth, but by themselves in another sauce-pan. Beef Tea. Cut a pound of lean beef very fine. Pour a pint of boiling water over to raise the scum, skim, strain, and let it settle; then pour it clear off, and it will be fit for use. Beef Drhik. Take off all the fat and skin of a pound of lean beef, and cut it into pieces; put it into a gallon of water, with a piece of undercrust and a little salt; boil it till reduced to two quarts, then strain it off, and it makes very wholesome drink. Nutritious Broth. Boil two pounds of loin of mutton, with a large handful of chervil, in two quarts of water, till reduced to one. When cold, take off the fat. Any other roots or herbs may be added. Take half a pint three times a day. A Quick made Broth. Take off the fat and skin of two bones of a neck of mut¬ ton ; set it on the fire in a small saucepan with a cover to it, with three quarters of a pint of water; the meat must first be beaten and cut into thin slices. Put thyme, parsley, and a very small sliced onion. Boil up quick, skim, and in half au hour it will be ready for use. Broth made of Beef Mutton., and Veal. Take two pounds of beef, one of scrag of mutton and one of scrag of veal; some sweet herbs and a few pepper-corns ; put all together into a tin saucepan with five qiuwts of water, simmer to three quarts, and when cold take off the fat. If preferred, an onion may be added. Broths and soups are more supporting and better flavoured when made of different meats. Takeoff all the fat, when cold; but should any remain. NEM^ LONDON FAMILY COOK. / 3.58 lay a bit of clean white paper on the broth, when in the basin, and the fat will stick to the paper. Di\ Ratclijf's Restorati've Jelly. Beat and break the bone of a well-fed leg of pork, just as it is cut up. Set it over a slow fire with three gallons of water, and let it simmer, to one; put in half an ounce of mace, and the same quantity of nutmeg. Strain, and when cold, take oif the fat. Give a chocolate-cupful the first thing in the morning, at noon, and the last thing at night. Chicken Broth. Put the body and legs of a fowl, that panada has been made of (taking oft' the rump and skin), into the water it was boiled in, with a blade of mace, a slice of onion, and tw'elve peppercorns. Simmer slowly, till of a good flavour. Beat up a quarter of an ounce of sweet almonds with a little water, strain, and when cold, take off the fat. Calf's Feet Broth. Boil two feet in three quarts of water, simmer it to half, strain and set it by. When to be used, take off the fat, put a tea cupful of the jelly into a saucepan, wdth half a glass of sweet wine, a little sugar and nutmeg, and make it near a boil; take a little of it, and beat by degrees to the yolk of an egg; add a bit of butter, stir all together, but do not let it boil. Grate a bit of fresh lemon-peel into it. Another xcay. Boil two calf’s feet w'ith two ounces of veal, two of beef, a piece of undercrust, two or three blades of mace, half a nutmeg sliced, and salt, in three quarts of water, reduced to half, strain, and take off the fat. Sheeps Trotters are excellent done the same way. Another TVay. Bake tw'o calf s feet in a quart of water, and an equal quantity of milk for three hours, in a jar close covered. When cold take oft’ the fat, arul give a tea-cupful, the last and first thing. Sugar and spices may be added if approved. Eel Broth. After cleaning half a pound of small eels, set them on the fire, with a quart of water, a small onion, and a few pepper¬ corns ; simmer till the eels are broken, and the broth good ; add salt. Tench Broth. This may be made the same way as Eel Broth. 8 Shank THE SICK CHAMBER. 359 Shank Jelly, Soak twelve shanks of mutton four hours, brush and scour them very clean. Lay them in a suuce[)an with three blades of mace, an onion, twenty Jamaica, and thirty black pep- per-corns,some sweet herbs,and a crust of bread toasted browr. Pour over them three quarts of water, and set them on a hot hearth clo«e covered ; let them simmer gently five hours, then strain off the jelly and put it in a cold place. This may have the addition of a pound of beef, if approv"- ed. It is an excellent thing for people who are weak. Tapioca Jelly. Wash the tapioca in three or four waters. Soak it in fre«h water five hours, and simmer in the same till quite clear. Add lemon-juice, wine and sugar. Gloucester Jelly. Take rice, sago, pearl barley, liartshorn shavings and eringo roots, an ounce each ; simmer with a quart of water to a pint. When cold it will be a fine jelly ; of which give, with wine, or milk, in change. Chicken Panada. Boil a chick till three parts done, in a quart of water, take off the skin, cut the white meat off when cold, and put it into a mortar ; pound it to a paste with a little of the water it was boiled in, season with salt, a grate of nutmeg, and a small bit of lemon-peel. Boil gently for a few minutes; it should be such as you can drink, though tolerably thick. This is exceedingly nutritious, given in small quantities. Panada. Put a little water in a saucepan with a glass of wine, su¬ gar,nutmeg,and lemon-peel; mean A liile grate some crumbs of bread. The moment it boils, put the bread in, and let it boil fast. When of a proper thickness for drink take it off. It is very good with a little rum and a bit of butter instead of the wine. Sippets, when the Stomach will not take Meat. Put two or three sippets of bread, on a very hot plate, and pour on them any gravy from the dish, provided there has been no butter in it. Sprinkle over it some salt. Pvitis. An egg broken into a cup of tea, or beaten up and mixed with a basin of milk, makes a very nutritious breakfast. An egg divided, and the yolk and white beaten separately, then mixed with a glass of w.inc, vvill afford two very whole- soitie 360 NEW LONDON FAMILY COOK. some draughts, and be much better than when taken together. —Beat up a new Jaid egg, and mix it with a quarter of a pint of new milk warmed, a spoonful of capillaire, one of rose water, and a little nutmeg. It should not be warmed after the egg is put in. Take it the first, and last thing. Arrow Root. This mixed with milk, and sweetened, is very nutritious ; hut it should be the best sort, to be certain of which it should be had from the Apothecaries Hall; as many things are substituted by the retail dealers, which have been known to have a bad effect. Isinglass Jelly. Boil an ounce of Isinglass shavings with forty Jamai¬ ca peppercorns, and a crust of bread, in a quart of w ater; simmer to a pint, and strain it off. This makes a very pleasant jelly; it will keep well, and may be taken in wine and water, milk, tea, soup, or whatever ma}^ be preferred. Saloop. Boil wine, lemon-peel, and sugar in a little water; then mix in a small quantity of the powder of saloop previously rubbed smooth with a little cold water. Stir all together and boil it a few minutes. White Pot. Beat up eight eggs, leaving out half the whites, with a little rose water, nutmeg, and a quarter of a pound of sugar. Cut a roll or small loaf into thin slices, and pour the milk and eggs over them. Put a piece of butter on the top, bake it for half an hour, and it will be fit for use. German Egg Soap. Beat up the yolk of an egg in a pint of water, put in a bit of butter, two or three lumps of sugar; stir it all the time it is on the fire; when it begins to boil, pour it back¬ wards and forwards between the saucepan and a mug till smooth and has a great froth; then it is fit to drink. It is or¬ dered in a cold, or where eggs will agree with the stomach. Bread Soup. Put a quart of water on the fire with as much dry crust of bread cut to pieces as the top of a roll (the drier the better) and a bit of butter. Boil, beat it with a spoon,and keep boiling till the bread and water are mixed ; season it with salt: it is very good for a weak stomach. Water Gruel. I’utapintof water on the fire. Mix in a basin a large spoonful THE SICK CHAMBER. 361 spoonful of oatmeal with a little water; when the water boils stir in the oatmeal, let it boil up three or four times, but, be careful it does not boil over. Strain it through a sieve ; salt, and put in a piece of butter. Stir it about with a spoon till the butter is all melted, and it will be fine and smooth. Sugar, a spoonful of wine, &c. may occasionally be added. Barley Gruel. Put a quarter of a pound of pearl-barley, and a stick of cinnamon, into two quarts of water; let it boil till reduced to one quart. Strain, add a pint of red wine, and sweeten to taste. Barley Water. Put a quarter of a pound of pearl-barley to two quarts of water. When it boils, strain it very clean, boil half away, and then strain it off. Add two spoonfuls of white wine, and sweeten to taste. Caudle. Make a smooth gruel of half grits; when well boiled, strain, and stir now and then till cold. When to be used, add sugar, wine, lemon-peel, and nutmeg. Some like a spoonful of brandy besides the wine; others like lemon-juice, but this must depend on taste, Txich Caudle. When the water boils, pour into it, some grated rice mixed with a little cold water; when of a proper consistence, add sugar, lemon-peel, and cinnamon, and a glass of brandy to a quart. Boil all smooth together. Cold Caudle. Boil a quart of spring water; and when cold, add the yolk of an egg, the juice of a lemon, six spoonfuls of sweet wine, sugar to taste, and syrup of lemons one ounce. Broxvn Caudle. Make a gruel with six spoonfuls of oatmeal, and strain it. Then add a quart of malt liquor, not bitter; boil, sweeten, and add half a pint of white wine ; either with spices or not as may be preferred. Sago. Soak it in cold water one hour, pour it off, and wash it; then add more water, and simmer gently till the sago is clear, with lemon-peel and spice, if approved. Add wine and sugar, and boil all up together. Sago Milk. Clean as above, and boil it slowly with new milk. A NO. 12. 2 z small S62 NEW LONDON FAMILY COOK. small quantity will be sufficient for a quart; boil, till dimiiiisb- ed to about a pint. Add sugar or not as preferred. French Milk Porridge. Stir together some ( cluneal and water, and let it remain till quite clear. I’our otf liie n ater, pour fresh upon the oat¬ meal, stir well, and let it stand till the following day. Strain, boil the water, and add milk. This is an exceedingly nutritious breakfast for weak persons. Ground Rice Milk. Rub smooth a spoonful of ground rice w'ith three pints of milk, add cinnamon, lemon-peel, and nutmeg. Sweeten to taste. White Wine IVhey. Boil half a pint of new milk ; as soon as it boils up, pour in as much white wine as will turn, and make it look clear ; boil it up, set the saucepan aside till the curd subsides, and do not stir it. Pour the whey off, and add to it half a pint of boiling water, and a bit of w hite sugar. The w'hey will thus be cleared of milky particles, and may Le made as weak as you chuse. Cheese whey is a very wholesome drink, particularly if the cows have fresh herbage. Whey may be made of vinegar or lemon; and, when clear, diluted with boilino- water and a little sua,ar. This is less heating than wine, and if required to excite perspiration, answers quite as well. Mustard Wheij. Turn half a pint of boiling milk with a table spoonful of made mustard. Strain the whey from the curd, and drink it in bed. This will give a glowdng warmth; the whey thus conveying mustard into the constitution. This has been known to be very efficacious in Nervous affections as well as the Ikdsy. Toast and Water. Toast a piece of thin bi ead till brown and hard, but not at all black; put it into a jug of cold water that has boiled, and cover it over an hour before wanted. This is a very fine drink for weak bowels. Jpjde Water. Cut two large apples in slices, and pour on them a quart of boiling water. A n:ery refreshing drink. Pour a table spoonful of capilaire and one of vinegar into a tumbler of co0 spring water. Tamarinds THE SICK CHAMBER. 3G3 Tamarinds, Cranberries^ and all other fruits either fresh or in jelly (with sugar or not as may be preferred), make most excellent drink. Dr. hoerhaaxe s Butter Milk. Milk a cow into a small churn ; when it has stood about ten minutes begin churning, and continue till the flakes of butter swim about pretty thick, and the milk discharged of all the greasy particles, appears thin and blue. Strain it through a sieve, and drink of it very frequently. It should form the whole of the patient’s drink; the food should be biscuits and rusks, in every way and sort; ripe and dried fruits of various kinds, where a decline is apprehended. Treackle and Vinegar. To two spoonfuls of the best treackle, put one of the best white wine vinegar; mix well together, and put it in a bottle for use. A largatable spoonful of this mixture, taken night and morning, either in substance, or in a tumbler of water, is a very fine and wholesome remedy in costive and bilious habits. It makes also a fine cooling drink, and is considered to brace the stotnach, and gently to promote salutary perspi¬ ration. Mulled Wine. Boil some spice and sugar in a little water, till it has im¬ bibed the taste of the spice; add an equal quantity of wine. Serve with toasted bread. It may be made of British wine, with some yolks of egg^added ; they must be well beaten, and mixed with a little cold water ; then put in, and poured backwards and forwards from the basin to the saucepan. Ale Posset. Put a small piece of bread, into a pint of milk, and set it over the fire. Put nutmeg and sugar into a pint of ale, warm, and when your milk boils, pour it upon the ale. Let it stand a few minutes to clear, and it will be fit for use. Orange Posset. Grate some crumbs of bread, and put them into a pint of water, with half the peel of a Seville orange grated, or sugar rubbed upon it to take out the essence. Boil all together till it looks thick and clear. Asses Milk. No imitation can equal the real asseS milk. It should be milked into a glass which has been kept in warm water. The I fixed air which it contains gives some a pain in the stomach; ' 2; z ^ tfl> 3^4 NEW LONDON FAMILY COOK. to prevent tins a tea spoonful of rum may be put in the glass at the moment of taking it. Artificial Asses Milk. Boil a quart of new milk, with a quart of water, an ounce of white sugar-candy, half an ounce of eringo roots, and half an ounce of conserve of roses, till reduced to half. This is an astringent and the doses must be regulated by the effect. Another way. Boil two ounces of hartshorn shavings, two ounces of pearl-barley, two ounces of eringo root, and one dozen of bruised snails, in two quarts of water, till reduced to one. Mix with an equal quantity of new milk, and take it twice a day. Another way. Mix two spoonfuls of boiling water, two of milk, and a beaten egg; sweeten with pounded sugar-candy. It may be taken two or three times a day. Uses for old Fowls. The very oldest cock or hen makes admirably good broth and jelly for invalids; with some knuckle of veal with the former, or milk and isinglass with the latter. It makes, of itself, an excellent jelly broth, and is very useful in giving body to all sorts of sauces .and ragouts. FOOD FOR THE POOR. General Observations. AS it is in the power of almost every mistress of a family, to give something towards alleviating the dis¬ tresses of the poor, from what remains of the daily consumption, and wdiat would, were it not so bestow¬ ed be most likely w'asted, we shall now offer a few re¬ marks on the preparing such things, which in them¬ selves are trifling, but which, with very little expence, are of real benefit to the receiver. Nothing should be throwm aw^ay. The boiling of meat, however salt, might, with the addition of vegi- tables, bones, and bits of meat collected from the 1 plates, FOOD FOR THE POOR. 365 plates, with rice, barley, oatmeal or grits that have been boiled, &c. stewed for a length of time, be the means of affording nourishment for the poor families w’ho have neither the fuel, nor time, to dress it for themselves. Fish bones, heads, and fins, all afford great nourish¬ ment After the fish is served, let part of the liquor be put by; the bones, heads, &c. bits collected from the plates, as likewise any gravy that may be left Boiled together it makes it a very nice broth, with the addition of a little rice-flour rubbed smooth, and sea¬ soned with pepper, salt, and an onion. When strained it is a great improvement to meat soups, particularly for the sick. The fat should never be taken from any thing, as it affords nourishment, and the poor prefer it. A baked Soup. Cut a pound of any kind of meat into slices; put two onions, two carrots, two ounces of rice, a pint of split peas, or whole ones previously soaked, pepper, and salt, into an earthen pan, with one gallon of water. Cover it close, and bake it. A good wholesome Pudding. Put into a deep brown pan half a pound of rice, four ounces of coarse sugar or treackle, two quarts of milk, and two ounces of dripping; set it cold into the oven. It will take a good while, but will be very good solid food, and will be particularly acceptable where there are children. Brexvis. Cut a thick upper crust of bread, and put it into the pot where salt beef is boiling and nearly ready; it will attract some of the fat, and, when swelled out, will be very pala¬ table to those wdio seldom taste meat. Soup for the Poor. Boil a pound of good beef or mutton, six quarts of water, and three ounces of Scotch barley: after they have boiled some time, put in a mixture made of one ounce of oatmeal, and a little cold water: stir well together, and add a handful of onions, chives, parsley, thyme, &c. A pint or a pint and a half af this broth, with half a pound of barley bread, is considered by labouring persons, in the county of Northum¬ berland, 266 NEW LONDON FAMILY COOK. berlantl^ as making a very good snpper. Veal, pork^ bacon, lean beef, or mutton, will not make such good soup with the same proportion of w'ater: but those will afford good iiourisliuienl. excellent Soup for the weakly. Put two neat’s feet into a pan with a breast of mutton, an onion, a quarter of a pound of rice, a turnip, a carrot, some w'hole pepper and salt, cover with brown paper, and bake it. Caudle for the Poor zvhen Sick or Lying-in. Put three quarts of water on the fire ; mix smooth in cold water, some oatmeal to thicken it: when boiling, pour the latter in, and twenty pow'dered Jamaica peppers; boil to a good middling thickness ; then add sugar, half a pint of well fermented table beer, and a glass of gin. Boil all together. The above caudle given once or twice, with a nourishing broth as often, would, indeed, be doing a great charity. Sago. Put a tea-cupful of sago into a quart of water, with a bit of lemon-peel; when thickened, grate in some ginger, and add half a pint of raisin wane, brown sugar, and two spoon¬ fuls of any liquor : boil all together. USEFUL MISCELLANIES. General Obsermtions. THE following recipes, which will be found ex¬ ceedingly useful, in most families, are chiefly such as could not, with propriety, be classed under any of the preceding heads. We shall begin with Salmagundy. This is a very nice dish, aiul if the colours are varied with taste,is a very beatiuful one. Chop separately the white part of cold chicken or veal, yolks of eggs boiled hard, the w hites of eggs, parsley, six anchovies, beet-root, red pickled cabbage, h;nn,and grated tongue, or any thing else well Havoured, and of a good colour. Some like a small proj)ortion of onion, but that depends orx taste, A tea-cup, saucer, or any similar USEFUL MISCELLANIES. 367 thing, must be put into a small dish. The ingredients must be placed round it in rows, wide at bottom, which must grow smaller towards the top, the colour of each row being varied according to fancy. At the top may be stuck a small sprig of curled parsle3^ Or, it may be done without putting any thing in the dish ; the salmagundy may be laid in rows; or it may be put into the half whites of eggs, which must be made to stand upright, by cutting off a bit at the round end. If done in eggs, each half has but one ingredient. Put curled butter and parsley between. A Pepper Pot. Put what vegetables you choose into three quarts of water. Cut them very small, and stew them with two pounds of neck of mutton, and a pound of pickled pork, till tender. Half an hour before serving, clear a lobster or crab from the shell, and put it in. Some like very small suet dumplings boiled in the above. Season with salt and Cayenne. Instead of mutton, you may put a fowl. Pepper pot may be made of various things, it is a proper mixture of fish, flesh, fowl, vegetables, and pulse. A small quantity of rice should be boiled with the whole. Bacon Fraize. Cut streaked bacon into thin slices of about an inch long;. Make a good batter of eggs, milk, and flour; put lard or drip¬ ping into a frying pan ; when hot pour in the batter, and cover with a dish; Carrole of Rice. Wash, and boil for five minutes, some ^vell picked rice ; then strain, and put it into a stewpan with some butter, a slice of ham, and an on.c.i. Stew it gently till.-tender; have a mould well lined with thin slices of bacon ;/inix the yolks of three or four eggs with the rice, and put some into the mould to be about an inch thick. Then put into it a ragout made of what you like, and cover close with rice. Bake it an hour in a quick oven, and send it to table with a good ^ravy. Ir'ish Stew. Cut off the fat of some loin of mutton, cut into chops. Pare, w ash, and slice very thin, some potatoes, an onion, and two small carrots. Season with pepper and saltj put it into a stewpan ; just cover with water, and stew gently till the meat is tender, and the potatoes are dissolved in the gravy. It may be made of beefsteaks, or with beef and mutton mixed together : and is an excellent w inter dish. L amp 368 NEW LONDON FAMILY COOK. Camp Vinegar. Pee] a large head of garlicky cut it in slices, and put it inlo a wide-mouthed bottle ; add half an ounce of Ca3'enne pepper, two table-spoonfuls of soy, and two of walnut ketchup, four or five anchovies chopped, twenty grains of cochineal, and a pint of white wine vinegar. Let it stand for six weeks, shaking frequently ; then pour off the clear liquor, and keep it closely stopped up in small bottles for use. KitcJmi Pepper. Mix, in fine powder, one ounce of ginger ; of cinnamon, black pepper, nutmeg, and Jamaica pepper, half an ounce’ each ; ten cloves, and six ounces of salt. Keep it in a bottle—it is a pleasant addition to any brown sauces or soups. Spice in powder, kept in small bottles clpse stopped, goes further than when used whole. It should'be dried before poundf and should be done in quantities that may be used ill about three or four months. Nutmeg need not be done—b‘j\f all others should be kept in separate bottles, with a little label on each. Pao-out Poxvcler. Take four ounces of truffles, two ounces of mushrooms, two of roccamboles, one ounce and a half of morels, and the thin rind of two Seville oranges. Dr^^ them in a warm, but not too hot place; than pound them fine in a mortar; pass the whole through a sieve, and add to them a quarter of a pound each of cloves and pepper pounded fine and passed through the same sieve. Put the whole in a bottle, tightly corked, or it will lose its strength and fragrance. This is a most essential and useful powder, and may be altered as it may best suit. Gooseheri'i) Fool. Put the fruit into a stone jar, and some good Lisbon sugar with it; set the jar on a stove, or in a saucepan of water over the fire ; if the former, a large spoonful of water must be ad¬ ded to the fruit. When done enough to pulp, press it through a cullender ; have read}' a sufficient quantity of new milk, and a tea-cupful of cream, boiled together ; or an egg instead of the latter, and left to be cold ; then sweeten with fine Lisbon sugar, and mix the j)ulp by degrees with it. Jpple Fool. Stew apjdes as above, then peel and pulp them. Proceed exactly as for gooseberries. Clotted USEFUL MISCELLANIES. 369 Clotted Cream, String four blades of mace on a thread, put them to a gill of new milk, and six spoonfuls of rose-water ; simmer a few minutes; by degrees stir this liquor, strained,into the yolks of two new eggs well beaten. Stir the whole into a quart of cream, and set it over the fire ; stir till hot, but not boiling ; pour it into a deep dish, and let it stand twenty-four hours. Serve it in a cream dish, to eat with fruits. Many prefer it without any flavour but that of cream ; in which case use a quart of new milk and the cream. When done, a round mark will appear on the surface of the cream, the size of the bottom of the pan it is done in, which in the country is called the ring. Roasted Cheese^ for ajter Dinner. Grate three ounces of eood cheese, mix it with the volks of two eggs, four ounces of grated bread, and threy ounces of butter ; beat the whole in a mortar, with a def''’c spoon¬ ful of mustard, some salt and pepper. Toast some bread, cut it into proper pieces, lay the paste as above tijick upon them, put them into a Dutch oven, covered with a dish, till hot through; remove the dish, and let the cheese just browji. Serve as hot as possible. Welsh Rabbit. Toast a slice of bread on both sides, and butter it; then toast a slice of Gloucester cheese on one side, and lay that next the bread ; toast the other with a salamander; rub mustard over, and serve hot, and covered. Cheese Toast. Mix some fine fresh butter, made mustard, and salt, well together; spread it on fresh-made thin toasts, and grate or scrap'e Gloucester cheese upon them. Anchoi)y Toast. Cut thin slices of bread in any form preferred ; fry them in clarified butter. Wash three anchovies split, pound them in a mortar with fresh butter, rub them through a hair sieve, and spread on the toast when cold. Quarter and wash some anchovies, lay them on the toast, and garnish with parsley and pickles. Another xvay. Bone and skin six or eight anchovies; pound them vvith an ounce of fine butter till the colour is equal, and then spread it on toast or rusks. 3 A NO. 12. A Sandwich. 870 NEW LONDON FAMILY COOK. A Sandztnch. Take batter and grated cheese in equal quantities, with a little made mustard. Beat them in a marble mortar into a uniform mass. Spread this mixture upon slices of bread ; then put on slices of ham, or any kind of meat. Cover with an¬ other piece of bread, the size of the first. Cut it neatly into mouthfuls. It is by some preferred without the cheese. In that case it is only to spread the butter nicely on the bread, to lay your slices of meat between, and strew mustard over. Coffee, to make. Pour a pint of boiling water on an ounce of coffee ; let it boil five or six minutes, then pour out a cupful two or three times, and return it again; put two or three isinglass chips ifeto it, and pour one large spoonful of boiling water on it; boil it five minutes longer, set the pot by the fire to keep hot for ten minutes, and you will have your coffee of a beautiful clearness. Some like a small bit of vanilla. Cream should always be served with coffee, and either pounded sugar-candy or,fine Lisbon sugar. For foreigners, or those who like it extremely strong, make only eight dishes from three ounces. If not fresh roasted, lay it before a fire till hot and dry ; or put the smallest bit of fresh butter into a preserving pan ; when hot, throw the coffee into it, and toss it about till it be freshened. Coffee Milk. Boil a desert spoonful of ground coffee, in about a pint of milk, a quarter of an hour; then put into it a shaving or two of isinglass, and clear it; let it boil a few minutes, and set it on the side of the fire to fine. This is a very fine breakfast, and should be sweetened with real Lisbon sugar. • Chocolate. Cut a cake of chocolate in very small bits ; put a pint of Water into the pot, and when it boils, put in the above ; mill it off the fire until melted, boil it on a gentle fire; pour it into a basin, and it will keep in a cool place eight or ten days or more. When wanted, put a spoonful or two into milk, boil it with sugar, and mill it well. Cocoa. Boil it for a length of time in water ; sweeten w ith real Lisbon sugar, and add milk to it. This makes a very nou¬ rishing breakfast. Scotch ART OF CARVING. 37t Scotch Cake, or Short Bread. Take a peck of flour, and make a hole in the middle; melt three pounds of fresh butter, in rather less than a pint of yeast; add carraway, or whatever sweetmeat is liked ; pour the butter in, and work it well up with the hands. If too dry, put in some warm w'ater; and, when w^ell worked, roll it out into cakes of any shape. Prick them well with a fork, and bake tiieflr on floured papers. In England, they are usually made in a long triangular form, about the third of ap inch thick ; either with what we call Scotch comfits, or small bits, or shreds of candied orange or lemon peel, and sometimes with a little of each. APtT OF CARVING. General Observations. ON the art of carving, it would be difficult, per¬ haps, to advance any thing new; but in our plates, and their illustrations, we have adopted some im¬ provements, which will tend to simplify the practice to the inexperienced carver. Carving has, of late, devolved chiefly upon gentle¬ men ; but whether the task of helping the company rests with the master or the mistress, care should be taken that the seat of the carver be sufficiently high to command the table, so as to render rising unnecessary. As a sharp knife is indispensible, it will always be adviseable to have a good steel placed upon the table by the side of the carver, unless where there are ser¬ vants constantly in attendance ; in that case, it will be proper to have it on the side-table. As fish is always served before meat, and meat before poultry, we shall treat of the respective articles in that order. In helping fish, be careful not to break the flakes ; which in cod and very fresh salmon are large, and con¬ tribute much to the beauty of its appearance. On 3 A 2 this ♦'372 NEW LONDON FAMILY COOK. this account, a fish-knife, not being sharp, divides it best. Help a part of the roe, milt, or liver, to each person. The heads of carp, parts of those of cod and salmon, sounds of cod, and fins of turbot, are like¬ wise esteemed niceties, and are to be attended to accordingly. ‘ Salmon. Of boiled salmon, there is one, part more fat and rich than the other. The belly part is the fatter of the two, and it is customary to give to those who like both, a thin slice of each ; for the one, cut it out of the belly part in the direction 5, 4 , the other out of the back, in the line 1 , 2. Mackarel. Slit the fish along the back with a knife, in the line 1 , 5, 2 , and take off one whole side, as far as the line 2, 3, not too near the head, as the meat about the gills is generally black and ill flavoured. It is usual to ask whether a hard or soft roe be preferred. Soals. These are generally sent to table two ways, some fried, others boiled ; they are to be cut right through the middle, bone and all, and a piece of the fish, perhaps a third or fourth part, according to its size, given to each. The same may be done with many other fish, cutting them across, the same as mackarel. Turbot. The fish knife, or trowel, is to be entered in the centre or middle over the back bone, and a piece of the fish, as much as will lie on the trCwel, to be taken off on one side close to the bones. The thickest part of the fish is always most es¬ teemed, but not too near the head or tail; and, when the meat on one side is removed, close to the bones, the whole back bone is to be raised with the knife and fork, and the under side is then to be served. Cod's Head. This also should be cut with a spoon or fish trowel; the parts about the back-bone, on the shoulders, are the best and most firm ; take off a piece quite down to the bone,in the di¬ rection 1 , 2 , 4 , 3 , putting in the spoon at 1 ,5, and with each slice of fish give a piece of the sound, which lies underneath the back-bone and lines it, the meat of which is thin, and a little darker coloured than the body of the fish itself; this may PUiijrtiit'il ,AtVi' lA'tult'ti ( J^nuckit’ of Yeci ^ ART OF CARVING. 573 may be got by passing a spoon underneath, in the direc¬ tion 4, 6. Lobster. As this is seldom sent to table whole, it is only necessary to say, that the tail is reckoned the prime part, and next to that the claws. Eels. Eels are cut into pieces through the bone, and the thickest part is reckoned the best. MEAT. Edge Bone of Beef AS the outside of this joint is always impaired in its fla¬ vour, from the water in which it is boiled, a thick slice must be cut off the whole length of the joint, beginning at 1, and cutting it all the way even, and through the whole sur¬ face, from 1 to 2. The soft fat, which resembles marrow, lies on the back, below the figure 4, and the firm fat must be cut in thin horizontal slices at the point 3 ; but as some like the soft, and some the firm fat, it is necessary to ask which is preferred. The upper part, as it is here placed on the dish, is the fullest of gravy ; but there are some w ho prefer a slice from the under side. The skewer that keeps the meat pro¬ perly together when boiling, is shewn in the plate, at i. Th is should be drawn out before it is served up ; or if it be necessary to leave the skewer in, it should be a silver one. Brisket of Beef. This must be cut in the direction I, 2, quite down to tlw bone, after cutting off the outside, or first slice, which must be cut pretty thick. Buttock of Beef This requires no print to point out how it should be carved. A thick slice should be cut off all round the buttock; and, thus cut into, thin slices may be cut from the top ; but as it is a dish that is frequently brought to table cold, a second day, it should always^be cut handsome and even. Sirloin of Bef. Part of the joint only is here represented, the whole being too large for families in general ; it is standing up in the dish, to 374 NEW LONDON EAMILY COOK. to shew the Inside or under part; but when sent to table, it is always laid down, so that the part 3, lies close on the dish. The part 3, 4, then lies uppermost, and the line 1, *2, under the outside slice should be first cut off, quite down to the bone, in the direction 3, 4. Plenty of soil, marrowy fat will be found underneath the ribs. To cut a slice underneath, the joint must be turned up, b}^ talcing hold of the end of the ribs with the left hand, and raising it, until in the posi¬ tion represented in the Plate. One slice, or more, may now be cut in the direction of the line 1, 2, passing the knife down to the bone. Knuckle of Veal. Cut this in the direction 1, 2. The most delicate fat lies about the part 4, and if cut in the line 4, 3, you will divide two bones, between which, lies plenty of fine marrowy fat. Breast of Veal. This should be first cut down quite through in the first line on the left, 4, 3 ; it should next be cut across in the line I, 3, from Sy to the last 1, on the left, quite through, dividing the gristles from the rib-bones; this done, to those who like fat and gristle, the thick or gristly part should be cut into pieces, as wanted, in the lines 1, 2. A rib may be cut from the rest in the line 4, 3, and with a part of the breast, a slice of the sweetbread, 5, cut across'the middle. Fillet of Veal. This part is the same as the buttock in the ox. The out¬ side slice is regarded, by some, as a delicacy; but should no one choose it, lay it in the dish, and the second cut will be exceedingly white and delicate.^ Take care to cut it even, and close to the bone. A fillet of veal is generally stuffed under the skirt or flap. This you must cut deep into, in a line with the surface of the fillet, and take out a thin slice. This with a thin slice of fat cut from the skirt, should be gi¬ ven to each person at table. Half a Calfs head boiled. First cut it quite along the cheek bone, in the fleshy part, in the direction 3, 2, In the flesh}’’ part, at the end of the jaw^-bone, is part of the throat sweetbread, which may be cut into, in the line 3, 4, and is esteemed the best part in the head. If any like the eye, cut it from its socket 1, by forc¬ ing the point of a carving knife down to the bottom of one edge of the socket, and cutting quite round, keeping the point of the knife slanting towards the middle, so as to sepa¬ rate the meat from the bone. The palate is found in th^ un- dtr-side of the roof of the moutli, and may he easily sepa¬ rated Tluonivt'dfi^}’ ^itcdoHaliVscw London Cook ART OF CARVING. S75 rated from the bone by the knife, by lifting the bead up with the left hand. There is good meat on the under side, cover¬ ing the under jaw, and some nice gristly fot about the ear, 7. There' are scarcely any bones here to be separated ; but one may be cutoff, at the neck, in the line 6,4, but this is a coarse part. Haunch of Venison. First cut it across down to the bone; in the line 2, 3, 1, then turn the dish with the end 4 towards you, pul in the point of the knife at 3, and cut it down as deep as you can in the direction 3, 4, so that the two strokes will then form the resemblance of the letter T. Having cut it thus, you may cut as many slices as are necessary, according to the number of the company, cutting them either on the right or left. As the fat lies deeper on the left between 4, and I, the best flavoured and ffittest slices will be found on the left of the lines, 4, supposing the end 4, turned towards you. Leg of Mutton. A leg of mutton, if boiled, should be served in the dish as it lies upon its back; but when roasted, the under side,as represented by the ffgure4, should lie uppermost in the dish, as in a ham. The joint must be turned toward the carver, the shank to the left; then, holding it steady with the fork, cut in deep in the fiesliy part, in the hollow of the thigh, quite to the bone, in the direction 1, 2, through the kernel of fat called the pope’s eye. The most juicy parts are from the line 1, 2, upwards, towards 5. The fat lies ciiiefly on the ridge 5, 3, and must be cut in the direction 5, 6. The cramp bone may be cut out by holding the shank bone with the left hand, and, with a knife, cutting down to the thigh bone at the point 4, then passing the knife under the cramp bone, in the direction 4, 3. Shoulder of Mutton. The shank bone should be wound round with writing pa¬ per, that the carver may turn it at pleasure. When first cut, it should be in the direction 1, 2, and the knife should be passed deep to the bone. The best fat lies on the outer edge, and is to be cut out in thin slices in the direction o, (». Some delicate slices may be cut out, on each side tlie ridge of t}»e blade bone, in the. direction 3, 4. ff’lie line between the tw'O dotted lines, is the direction in which the edge or ridge of the blade bone lies, and cannot be cut across. On the underside, as in number 2, there are twm parts very full of gravy; one is a deep cut, in the direction 1, 2, ac¬ companied with fat, and the other lean, in a line from 3, to 4. 1 Saddle 37^> NEW LONDON FAMILY COOK. Saddle, or Chine of Mutton. Ill carving this joint, which consists of the two loins to¬ gether, cut a long slice in either of the fleshy parts, on the side of the back bone, in the direction 1, 2. There is sel¬ dom any groat length of tail left on, but if it be sent up with the tail, many will be fond of it, and it may be easily divided into several pieces, by cutting between the joints of the tail^ which are about an inch apart. Quarter of Lamb. Separate the shoulder from the breast, by passing the knife under, in the direction 3, 7, 4, 5, and the shoulder being thus removed, squeeze a lemon or orange upon the part, then sprinkle with salt where the shoulder joined it, and lay it on again. The gristlj' part should next be separated from the ribs, in the line 6’, 4. The ribs ma}^ be separated from the rest, in the line 1,2; and a piece or two, or more, may be cut off in the lines 8, 9- Ham. A ham is cut two ways, across in the line 2, 3, or w'ith the point of the carving knife, in the circular line in the middle, taking out a small pie*ce, as at 1, and cutting thin slices in a circular direction, thus enlarging it by degrees. This last method of cutting it, is to preserve the gravy, and keep it moist, it being thus prevented from running out. Tongue. A tongue must be cut across, in the line I, 2, and a slice taken from thence. The most tender and juicy slices w'ill be about the middle, or between the line 1, 2^ and the root. Tor the fat and a kernel with it, cut off a slice of root on the light of the figure 2, at the bottom next the dish. Spare-rib of Fork. A spare-rib of pork is carved, by cutting out a slice from the fleshy part, in the line 1, 2. When the fleshy part is cut away, a bone ma}^ be easily separated from the next to it, in the line 4, 2, 3, disjointing it at 3. Ixg of Fork. This joint, whether boiled or roasted, is sent up to table as a leg of mutton roasted, and cut up in the same manner. The close firm flesh about the knuckle, is by many reckon¬ ed the best. Roasted Fig. A roasted pig is seldom sent,to table whole, the head is cut oft’ by the cook, and the body split down the back, and served up with' the javvs and ears.- The £n you will find yourself interrupted by the neck bone, from which the wing must be separated. Hav¬ ing done this, cut off the merry-thought in the line 6, 7, by passing the knife under it toward the neck.—The remaining parts of the pheasant are to be cut up in the same manner as directed below for a roast fowl. The parts most admired are the breast, then the wings, and next the merry-thought. i? oasted Fowl . The fowl is heie represented as on its side, with one of the legs, wings, and neck bone, taken off. It is cut up the same way, whether roasted or boiled. A roasted fowl is sent to* table, trussed lik« a pheasant, except, that instead of the NO. 12. , 3 b head 378 NEW LONDON FAMILY COOK. head being tucked under one of the wings^ it is, in a fowl, cut off before it is (;Iressed. The legs, wings, and meny-tbougbt, having been taken off, the same as in ^arving a pheasant, the next thing is to cut off the neck bones; which is done by putting in the knife at 7, and passing it under the long broad part of the bone, in the line 7, 8, then lifting it up, and breaking off the end of the shorter part of the bone, which cleaves to the breast bone. Divide the breast from the back, by cutting through the tender ribs on each side, from the neck quite down to the vent or tail. Then lay the back upwards on your plate, fix your I’ork under the rump, and laying the edge of your knife in the line 2, 5, 3, and pressing it down, lift up the tail, or the lower part of the back, and it will readil}^ di¬ vide with the help of your knife, in the line 2, 5, .3. This done, lay the croup or lower part of the back upw'ards in your plate, with the rump from you, and with your knife cut off the side bones, by forcing the knife through the rump bone, ill the lines 3, G, and the whole fowl is completely carved. Boiled Foxid. In a boiled fowl, the leg-bones are bent inw'ards, and tuck¬ ed in, within the belly; but the skewers are withdrawn, prior to its being sent to table. Of a fowl, whether roasted or boiled, the prime parts, are the wings, breast, and merry¬ thought; and next to these, the neck-bones, and side-bones: the legs are' rather coarse; of a boiled fowl, however, the legs are rather more tender, than of a roasted one; but of a chick, every partis juicy and good ; and, next to the breast,, the legs are the fullest of gravy, and the sweetest. Of the leg of a fowl, the thigh is the best, and when given to an}’' one, it should be separated from the drum-stick ; which is easily done, if the knffe be introduced underneath, ia the hollow, and the thigh b()ue turned, back from the leg-bone. ^Turkey, Doasted or boiled, a Turkey is trussed and sent up to ta¬ ble like a fowl, and cut up in every respect like a pheasant. Thebestparts are the white ones, the breast, wings, and neck- bones. : Merryrthought it has none; the neck is taken away, and the hollow part under the breast stuffed w'ith forced meat, which is to be cut in thin slices in the direction from the rump to the neck, and a slice given with each piece of turkey. It is customary not to cut up more than the breast of this bird, and if any more is wanted, to take off one of the wings. Pa7'tridi(c. Cv' In the plate, the partridge is represented as just taken from the ART OF CARVING. S79 the Spit; butbcfcfle it is served up, the skewers must be with¬ drawn. It is cut up in the same manner as a fowl. The wings must be taken off in the lines 1, 2, and the merry¬ thought in the lines 3, 4. The prime parts of a partridge are, the wings, breast, and merry-thought. The wing is considered as the best, and the tip of it is reckoned the most delicate piece of tile whole. Goose. Turn the neck, towards you, and cut two or three long slices, on each side the breast, in the lines 1, 2, quite to the bone. Cut these slices from the bone, and proceed to take off the leg, by turning the goose up on one side, putting the fork through the small end of the leg-bone, and pressing it close to the body, which when the knife is entered at 4, raises the joint. The knife is then to be passed under the leg, in the direction 4, 5 . If the leg hangs to the carcase at the joint 5 , turn it back with the fork, and it will readily sepa¬ rate, if the goose.be young; in old geese it will require some strength to separate it. When the leg is off, proceed to take off the wing, by passing the fork through the small end of the pinion, pressing it close to the bodv, and entering the knife at tlie notch 3, and passing it uncfe’r the wing, in the direction 3, 4. When the leg and wing on one side are taken off, take them off on the other side; cut off the apron in the line 6, 5, 7, and then take oft’ the merry-thought in the line 8, 9. The neck-bones are next to be separated as in a fowl, and all other parts divided the same. The best parts of a goose are> the breast slices, the fleshy part of the wing, which may be divided I’m ni the pinion; the thigh-bone, which may be easily divided in the joint from the leg-bone, or drum-stick; the pinion, and next the side- bones. For those who like sage and onion, draw it out with, a spoon from the body, at the place where the apron is ta¬ ken from, and mix it with the gravy, which should first be poured from the boat into the body of the goose, before any one is helped. The rump is a nice piece to those who like it; and the carcase is by some pref’ered to other parts, as be- 'ing more juicy, and more savory. A Green Goose. This Is cutup in the same way, but the tnost delicate parts are, the breast, and the gristle, at the lower part of it. Pi<(eo?is. w No. I, is the back; No. 2, is the breast. It is sometimes cut up us a chick, but it is seldom carved now otherwise 3 a 2 than 380 NEW LONDON FAMIir COOK. than by fixing the fork at the point 1, ente^fingthe knife just before it, and dividing the pigeon iri two, cutting away in the lines 1, 2, and 1, 3, No. 1 ; at the same time, bringing the knife out at the back, in the direction I, 2, and 1, 3, No. 2. Duck, or Mallard. First, raise the pinions and legs, but do not cut them off; then raise the merry-thought from the breast, and lace it down both sides with your knife. Woodcock, Plover, Snipe, or Curlew. The legs and wings must be raised in the manner of a fowl, opening the head for the brains. Crane. After the legs are unfolded, cut off the wings ; take them up, and sauce them with pow dered ginger, vinegar, salt, and mustard. ^ • Hare. The plate represents a hare as trussed and sent up to table. A skewer runs through the tw o shoulders, the point of which is shewn at 4; another is passed through the mouth at 1, into the body, to keep the head in its place ; and two others through the roots of the ears, in the direction 2, 6, to keep the ears erect. These skewers are seldom removed till the hare is cut up. There are two ways of cutting up a hare. The best is, to put in the point of the knife at 7, and cut it through, all the way down to the rtimp, on the side of the back¬ bone, in the line 8. This done, cut it in the same man¬ ner on the other side, at an equal distance from the back¬ bone. The body is thus divided into three. You may now cut the back through the spine or back-bone into several small pieces, more or less in the lines r Hot Hare or Babbit, Tor Koa^drui £,naraved Jbr -i\liietlonald&,d^\ir Lontioii Cook. -1^ __ . . --- Diiieev or Cowl, for Jioiliiui PheaJfonl orPartridflo Chiekei! or Fowl for Roaatinp ' Jfin. i. iflo/i. hy .htinf.f London. Turtle ■ 'r-'- ■■ tvLoudon Cook ._ ART OF CARVINO. 331 fore be divided : tlie best partof the leg, is the fleshy part of the thigh at 8, which should be cut otf. . As soaie like the head, brains, and bloody j)art of the neck, before you begin to dissect the head, cut off the ears at the roots, which, if roasted crisp, many are fond of. The head should be next divided. For this purpose it should be taken on a clean plate, so as to be under your hand; and, turning the nose to you, hold it steady with your fork, that it may not fly from under the knife ; then put the point of the knife into the skull between the ears, and, by forcing it down, as soon as it has made its way, you may easily divide the head into tw'o, by cutting with some degree of strength quite through to the nose. This mode, however, of cutting up a hare, can only be done with ease, when the animal is young. If it be an old hare, the best method is, to put your knife pretty close to the back-bone, and cut off one leg, but as the hip-bone will be in the way, the back of the hare must be turned towards^ you, and you must endeavour to hit tjie joint between the hip and the thigh bone. When you have separated one leg, cut off the other; then cut out a long narrow slice or two on each side the back-bone, in the direction 7, 8; and after¬ wards divide the back-bone into two, three, or more parts, passing your knife between the several joints of the back. Rabbit. A rabbit is trussed like a hare, and cut up in the same way; only, being much smaller, after the legs are separated from the body, the back is divided into two or three parts. With¬ out dividing it from the belly, but cutting it in the line 7, 8, as in the hare. We shall conclude this department with the foF lowing useful illustrations of the Marketing Plate. VENISON. 1. Haunch. 2 . Neck. 3. Shoulder 4. Breast. JBEEF. S82 NEW LONDON FAMILY COOK. Hind Quarter. 1. Sirloin. 2. Rump. 3. Edge Bone. 4. Buttock. 5. Mouse Buttock. 6. Veiny Piece. 7. Thick E'lank. 8. Thin Flank. 9. Leg. 10. Fore Rib; 5 Ribs. 1. Loin, best End. 2. Loin, Chump End. 3. Fillet. 4. Hind Knuckle. -6. Fore Knuckle. BEEF. Fore Quarter. 11. Middle Rib; 4 Ribs. 12. Chuck ; 3 Ribs. 13. Shoulder, or Leg of Mutton Piece. 14. Brisket. 15. Clod. 16. Neck or Sticking- Piece. 17. Shin. VEAL. 6. Neck, best End. 7. Neck, Scrag End. 8. Blade Bone. 9. Breast, best End. 10. Breast, Brisket End. MUTTON. 1. Leg. 2. Loin, best End. 3. Loin, Chump End. 4. Neck, best End. 5. Neck, Scrag End. 6. Shoulder. 7. Breast. A Chine, or Saddle, is two Loins. FORK. 1. The Sparerib. 2. Hand. 3. Belly, or Spring 4. Fore Loin. 5. Hind Loin. 6. Leg. BREWING. General Observations. FROM the increased, and increasing dearness of all descriptions of malt liquor; and from its frequent adulteration, by which the health and lives of the pub¬ lic are impaired and endangered, it has become almost the duty of every family, to brew for itself. In this process, which will here be found much simplified, there is far less difficulty than is generally imagined. First, with respect to the best-season for brewing : mo- moderate BREWING. 383 derate weather should be chosen. Hot weather should be avoided. But all beers will keep best when brewed just before Christmas. The cellar should not be "sub¬ ject to either extremity of heat or cold. Brexvins: Vessels. For a copper holding twenty gallons, the mash-tub ought at least to contain four bushels of malt. The copper, with room for mashing or stirring, the coolers, and working tubs, may be rather fitted to the convenience of die room, than to any particular size, as if one vessel be not sufficient you may take another. Management of the Vessels. As it is necessary that the vessels should be perfectly clean, and free from mustiness, you must strictly examine them on the da}' before you intend to brew. They should never be converted to any other purpose, except for the use of making wines ; and, even in that case, after done with, they should be properly cleansed, and kept in a place free from dirt. Let each cask be well cleaned with boiling water; and if the bung-hole be large enough, scrub the inside with a smaH birch- broom, or brush. If you find them bad, and a very musty scent comes from them, take out the heads, and let them be scrubbed clean with a hand brush, sand, and fullers- earth. When you have done this, put on the heads again, and scald them well ; then throw in pieces of unslacked lime, and stop the bungs close. When they have stood some time, rince them well with cold water, and they will be fit for use. Women ought never to be suffered to wash in a brew- house; for nothing can be more hurtful than the remnants of dirty soap suds left in vessels calculated only for the purpose of brewing. , In preparing the coolers, be careful not to let the water stand too long in them, as it will soak in, and soon turn pu¬ trid, when the stench will enter the wood, and render them almost incurable. To prevent such consequences, it has been recommended, that coolers should be leaded. They are thus more cleanly; and they expedite the cooling of the worts, which is necessary to forward them for working, as well as afterwards for cooling the whole. The coolers should be well scoured with cold water two or three times; cold water being more proper than hot to effect a perfect cleansing. The mash-tub in particular must be kept perfectly clean ; nor NEW LONDON I'AMILV COOK. 38-i nor must the grains be left in the tub any longer than tlie clay after brewing, lest it should sour the tub ; for if there be a sour scent in the brew-house before your beer is tunned, it will be aj)t to infect your liquor and worts. Water. Very erroneous notions have been entertained with respect to the w'ater which is most proper for brewing. Rain water is certsunly superior to every other; yet it should never be itsed, unless it could be obtained in a state of purity. If it runs from houses that are slated, &c., it may be tolerably free from adulteration; but that which runs from tiled roofs, owing chiefly to the vegetable substance which forms so quickly, and in such abundance thereon, imbibes such a nauseous and disagreeable flavour in its passage, as renders it highly improper fpr this use. It is necessary, therefore, that the brewer who persists in using such water for brewing, should be very circumspect in tasting it before committed to the copper, or an ill flavour may be insinuated into .the beer at this early age, which no time or means can wholly eradi¬ cate. By catching some aqd lasting it, whilst running from the roof, the impurity allucfed to will be distinctly perceived, as it will leave on the palate a sort of rank earthy flavour, somewhat bordering upon mustiness. It is an incorrect opinion, that good beer cannot be ob¬ tained without water of the softest quality. By varying the extracting heat a few degrees, hard water is capable of form- mg as good an extract as soft. The worts from the hard will be of an equal strength with those from the soft; the fer¬ mentation of the one wull be found nearly the same as that of the other; only that a few hours longer is necessar}’’ to be allowed in this act, to the worts brewed with hard water. The transparency of the beer from the hard water will be evident over that of the soft water, and equally as soft and pleasant. Upon the whole, soft, or river water, or a mixture of soft and hard water, is to be recommended for the most part of the year, if it can be easily obtained ; but this is not of ma¬ terial consequence. During the montlis of July, August, and September, is the season in which river water is less proper to be used, if it can be avoided ; as it has then a stronger tendency to acidity than liard water; and as the latter tines sooner, it is at this lime of essential advantage to the brewer. The early inclination to acidity in river water is supposed to arise, in consequence of the perishing state of the weeds, l?cc. during ttie latter end of the summer, which thereby more readily communicate their nauseous quality to the water which passes over tliem. BREWING. 385 Malt, Malt should be chosen by its sweet smell, mellow taste, round body, and thin skin. Pale malt is mostly used in pri¬ vate families, and brown in public brew-houses, as it appears to go further, and gives the liquor a higher colour. The sweetest malt is that which is dried with oak or cinders; in grinding which, see that the mill be clean from dust, cob¬ webs, &c. and set so as to crush the grain, without grinding it to powder; for you had better have some small grains slip through untouched, than have the whole ground too small, which would cause it to cake together, and prevent the good¬ ness from being extracted. Hoys. Hops must be chosen by their bright green colour, swert smell, and clamminess when rubbed between the hands. Mashing. With two bushels of malt, and a pound and a half of hops, you may make eighteen gallons of good ale, eighteen gallons of good table beer, and nine gallons of small beer ; for which a copper containing twenty-four gallons would be most con¬ venient. If the whole be intended for present drinking, and in cold weather, there need not be more than about six ounces of hops to a bushel of malt; but in warm weather it will be ne¬ cessary to apply about half a pound to a bushel. The first proportions mentioned, are proper when the best beer is intended to be kept ten or twelve months ; but, if the beer is to be kept sixteen or eighteen months, there should be a pound of hops to every bushel of malt. Circumstances, however, will occasionally render it necessary to vary the proportions; as, if the hops are old, a greater quantity of them must be allowed. One of the first things to be observed, in the process of brewing, is to obtain a heat proper for extracting the virtue of the malt. The heat of the water, or liquor, as it is tech¬ nically termed, should be regulated in the mash-vat, so as to prevent any injury to the delicate and more soluble parrs of the malt, and yet to obtain every necessary property. The frequent errors committed in this first stage, is a principal cause why the beer, in private families, so frequently proves contrary to their expectation: either too high, or too low a heat is prejudicial; the former is of the utmost consequence, but the latter, as far as regards extracting the contents of the malt, may be remedietl in the succeeding mashings.— NO. 13 . 3 c SSh^ould 386 NEW LONDON FAMILY COOK. Should the infusion be made at too high a heat, the conse- CjUence will be, that of setting the goods, or mash ; that is, from its violence, the sweet of the malt will be in a great measure locked up, and retain with it a considerable portion of the wort; therefore, besides falling short of the intended quantity, the extract will be deprived of that strength and quality which it ought to possess, in consideration of the quantity of malt allowed for the purpose; and it will be mat¬ ter of great difficulty to obtain by the succeeding mashings, the whole virtue of the malt. Should the operation be per¬ formed when the water is below its proper heat, the extract will be imperfect, and consequently deheient in strength, &c. but by the second and third mashing, the whole of the rich and most esteemed properties of the malt may be corif- pletely drawn off. In this instance, it will be judicious to mix the three worts together, as the first wort alone cannot prove good. The water having been emptied from the copper, it has been usual to let it remain in the mash-vat till the steam is so far evaporated, that you can see your face in it. This mode holds good, and will be a pretty near guide in cold clear weather, but it is even then subject to the following objection : the steam will sometimes fly off before the water is sufficiently cold; in which case, particularly if thewdnd be brisk, and the brewery open, it will be prudent to let it re¬ main some time after the reflection can be discovered in the water. In close, thick, and rather warm weather, this rule is extremely liable to error; for then, especially if the brew- house be confined, the steam will not go off sufficiently to judge wdth any degree of certainty, of the heat; and before the water would become clear, 8ic. agreeably to the above maxim, it wmuld be too cold to operate properly on the malt. The most certain method to obtain a proper heat for mashing, is to mix a quantity of cold, with a given quantity of boiling water. In mild weather, rather more than one gallon of cold, to twelve gallons of boiling water, will be found to be agood proportion. Should the air be inclined tQ cold, one gallon of cold, to about fourteen gallons of boiling water; and, if very cold, one to sixteen gallons will perhaps answer the purpose. A brewing thermometer, however, which may be had for about twenty shillings, and frequently much less, is still more correct; and, as correctness is of the greatest advantage, in point of eoonomy, as it insures a complete extract of all the essential properties of the malt, it will be worth while, in most families, to purchase one; tak- 387 BRE^VING. lug care to obtain a table with it, for its mode of applica- tion. If possessed of a thermometer, observe the following rules: immediately that the water is turned from the copper into the mash-vat, immerge the instrument for about the space of one minute : the state of the quicksilver in the tube will then be easily discerned ; if found to be too hot, apply cold water in small quantities, till reduced to a proper heat. In some instances it may be proper to vary the extracting heat; stich as when very new malt is brought into the mash-vat, the w'ater in that instance should be applied from 4 to 6 degrees colder ; and very old, or slack malt, will require it as many degrees warmer. When hard water is used, it should be ap¬ plied 4 degrees warmer, and soft water 4 degrees colder. At all events, as soon as the boiling water is emptied into the inash-vat, the cold water must be immediately mixed with it, and the mashing performed as expeditiously as possible; taking care to saturate, or wet, every part of the malt. Should the copper not be large enough to make a full mash the first time it is heated, every means of dispatch must be exerted, to get it hot again; and then directly turn into the mash-vat the quantity that is judged necessary for the length or quantity of wort to be drawn off, stirring the mash again thoroughly, to incorporate the whole. This addition of wa¬ ter, may be applied about four degrees warmer than the first. The mash-vat should now be covered close with sacks, or something similar, and remain two hours before it is suflered to run. The heat of the water for the second mash requires less at¬ tention than was necessary in the foi mer ; as, admitting that to have been well conducted, there cannot now arise much danger of injuring the malt. The best method for the se¬ cond mash is, to let the water boil up well, and then throw into the copper a small quantity of cold water, in the propor¬ tion of one, to about twenty-five gallons; and, by the time it is on the goods, or mash, it will in general be a good heat. This second mash will be the better for being covered close, and, as to the time of its standing, that must be regulated by the boiling of the first W'ort; as, after it has boiled long enough, and is fit to strain into the coolers, the second wort must be ready to return into the copper. The third mash may generally be made with cold water, unless any part of the virtue of the malt, owing to the ill- treatment of the pi eceding mashings, is thought to remaiu ; in which case, hot water must be used. This mashing, as •3 c Q well 388 NEW LONDON FAMILY COOK. well as the two preceding, should be stirred ; and, after it has run off, and the brewing is to be pursued the next day, it will be proper to put on the goods about as much cold wa¬ ter as the copper might contain, well stirring it again ; and immediately as the small beer is boiled off, return it into the copper for the next morning’s mashing. By this mode of proceeding, it is scarcely possible that any of the rich sac¬ charine properties of the malt should remain unextracted. Boiling. In the preparation for boiling, the greatest care must be taken to put the hops in with the first wort. As soon as the copper is full enough, make a good fire under it, but be care¬ ful to leave room enough for boiling. Quick boiling is part of the business that requires very particular attention. Should the copper have no curve, or any thing to hinder its boiling over, there ought to be something of the kind constructed, high enough to prevent any material danger arising from lo¬ sing any part of its contents. A piece ot sheet lead, about a foot deep, or more, soldered to the copper all round, and supported with bricks, or a curve of wood, will answer the desired purpose, in preference to any thing. Observe, that the person who attends the copper, should never leave it while boiling; for if an uniformity be not kept up, it is im¬ possible to ascertain how long it may take to complete the business. Observe, also, that should the wort be boiled too long, it will be so much condensed, as greatly to retard the fer¬ mentation. If the first wort be meant to be put away for strong beer, without mixing any part of the second with it, the loss of the fine rich flavor of the hop must not be regard¬ ed ; but the boiling must be pursued a sufficient length of time to obtain a proper quantity of its preservative principle. If boiled as fast as convenience will permit, for about three- quarters of an hour, it will be found to be a proper time for this wort. A longer time will be required for the separation of the se¬ cond wort, as it partakes of the oleaginous nature of the ^nalt in a greater degree than the first; an hour and a quar¬ ter, or an hour and a half, will not be too long. For the third, or small wort, one hour’s boiling will suffice. if the first wort be intended to mix in with the second, for ale, half an hour’s quick boiling will be enough. Cooling. 'Fhe w^orts should be cooled as quickly as possible, at al seasons BREWING. S89 seasons of the year, consequently they should not lay in the coolers more than three or four inches thick in the winter, and two inches thick in the summer, care being taken to pro¬ portion the coolers to the quantity of malt generally used. Plenty of room is requisite for this purpose. Fermenting. With respect to the heat of the worts, at the time of put- fing them together, to those who have not a thermometer, the best direction that can be given is, that in very cold wea- ther they should feel quite warm when set to work. In mild¬ er weather they should feel rather warmer than the hand or finger *, but if very hot weather, they cannot be brought too cold into the tun. Should it be necessary to brew in the heat of summer, the mashing should be deferred till noon ; the worts will then come off in the evening, and lay during the cool of the night. They should be examined in the morning, about sun¬ rise, and if found to be sufficiently cold, should be set to work immediately. If not, they may remain an hour or two ; but it would be imprudent to let them remain longer, as the air would be getting warmer, and the worts in such weather are liable to a putrefactive fermentation. The quantity of yeast that is necessary to excite the fer¬ mentation, is in the proportion of one quart of that which is fresh and steady, to about forty gallons of strong beer or ale; and one pint and a half to the same number of gallons of small beer. Should the weather prove extremely cold, rather more than the quantity here mentioned may be applied ; and in very hot weather, it will be expedient to diminish the quan¬ tity. Immediately that the yeast is applied to the wort, it should be stirred for the space of two or three minutes, tho¬ roughly to incorporate the whole, and thereby to cause, in some degree, an immediate fermentation. The yeast which is intended to be used, should be put at one time into the tun, unless the tun should be so situated, as to be affected by a sudden change of the weather, such as from rather mild to extreme cold : it may then perhaps be necessary to add more yeast, which must be stirred into the tun in the same manner as when first set to work. Indeed, after this, it may be found proper repeatedly to beat in the head, and stir it for two or three minutes together, which is a measure of necessity, to revive the fermentation, after ha¬ ving been checked by the coldness of the w^eather, as to be in danger of never working properly in the casks, after being tunned. Observe that, wherever the tun may be placed, it S90 NEW LONt)ON FAMILY COOK. will be proper to keep it always covered close; and thereby to prevent as much as possible the escape of the fixed air, which is generated by the fermentation. The number of hours which the strong beer fermentation will continue, depends on the weather, and other circumtan- ces : sometimes it will be complete in forty or fifty hours, and at other times exceed sixty hours. The greatest reliance that can be placed with regard to the period of cleansing, is to pay attention to the head of the guile; and it will be observ¬ ed^ after being some time in its most vigorous state, to be¬ gin to turn rather of a brown yeasty nature; and by repeated attendance, it will be clearly perceived to get more dense and discoloured, till the work is completed, which will be perfectly understood by its appearing of a thick yeasty con¬ sistence, and just ready as it were, to fall back into the beer: it then ought to be tunned immediately, as it is better to tun a few hours too soon, than one too late. Tunning, Strong beer that is brewed in small quantities, and ale, whatever the quantity may be, should be tunned the second day after brewing; and small beer should be tunned as soon as it has fairly taken the yeast, which will be seen by the creamy appearance on its surface. The bung-hole in the casks for cleansing should be bored in the centre of a stave at the bilge part of the cask; as it is from thence, that it is to work and purge itself clean from the yeast, which cannot be effected in a proper manner, if the bung-hole be made in any other part. The best method of working beer, after cleansing, is by a stilling, an utensil which is in the form of a long trough. For a private family, this may be made about ten or twelve inches deep, and tw'elve or fourteen inches wide in the clear ; and the length according to the number of casks, which there may be occasion to w'ork on it at one time. If the stilling be of any considerable length, it will be adviseable to fix two or three iron brapes across, to render it steady and to prevent hs spreading: these should be rather concave, in order thattfie casks may roll pleasantly along. Great attention must be paid, to the closing the joints of the stilling, which vTOuld be the better for being lined with lead. It should have a cork hole bored through the bottom, near one end, and be placed just high enough to draw from under it, with a bowbdish, or something of that nature. The casks having been placed upon the stilling, they must be BREWING. 391 be set sufficiently inclining for the yeast to work down one side of them. If the beer work briskly, it should be filled up once an liour at least, for the first six or eight hours after being tunned; and care must betaken, to keep the casks filled, till the fermentation shall entirely cease, which if well conducted, will be in a few days. If the beer in the stilling should be getting very thick, it will be proper, in the evening, to draw it all out, and turn it into a tub, or one of the coolers to pitch; in ten or twelve hours, if not laid too thick, it will become tole^tibly fine; and by keeping a succession of it, settled, or pitched in this man¬ ner, the beer on the stilling may be filled up with it till com¬ pletely worked off. Where it may not be thought worth while to providea stil¬ ling, the best way to proceed will be, to place a tub on a stand, wdth a cork hole bored through the bottom, and across the tub, make a temporary wood frame; on which the cask to be filled must be placed, working it in the same manner, as on the stilling. When the beer has been completely worked off, it will bft proper to remove it to the place where it is to remain till drank. As soon as it is standed, the bung must be drawn, and the casks filled up quite full with fine beer, skimming off the head from time to time, that will arise inconsequence of its being rolled over. After it has been attended in this manner, for two or three days, about three quarts should be drawn from each cask; (if hogsheads, and others in pro¬ portion,) and then about two quarts of fresh-boiled hops, run as dry as possible, should be put into the beer. The casks must then be bunged tight, and a hole bored for the vent peg, which should be left rather slack, a day or two; and, if the beer be observed to fret, or owing to the swelling of the hops, the cask should be so full, as to run out at the vent, it will be necessary to draw off two or three pints more. When quite free from frettittg, the peg may be beaten in tight, and there will be no farther attention required than to examine it every now' and then, during the first two or three weeks, being careful, if it be again inclined to ferment, to draw oft' an additional quantity. vg’- To fine your beer, should it be requisite, take an ounce of isinglass, cut small, and boil it in three quarts of beer, till completely dissolved; let it stand till quite cold, then put it into the cask, and stir it well with a stick, or whisk : the beer so fined should be tapped soon, because the. isinglass is apt to make it flat, as well as fine. ' ' Or 5.92 XEW LONDON FABIILY COOK. • \ Or boil a pint of wheat in tw'o quarts of water, and squeeze out the liquid through a fine linen cloth. A pint of this will be sufficient for a kilderkin of ale, and will both fine and preserve it. Or take a handful of salt, and the same quantity of chalk scraped fine, and well dried; then take some isinglass, and dissolve it in some stale beer, till it is about the consistence of syrup : strain it, and add about a quart to the salt and chalk, with two quarts of molasses. Mix them all well to¬ gether with a gallon of the beer, which you must draw off; then put it into the cask, and take a stick, or whisk, and stir it well till it ferments. When it has subsided, stop it up close, and in two days you may tap it. This is sufficient for a butt. • Or take a pint of water, and half an ounce of unslaked lime: mix them well together, letting the mixture stand for three hours, that the lime may settle at the bottom. Then pour off the clear liquor, and mix with it half an ounce of isinglass, cut small and boiled, in a little water; pour it into the barrel, and in five or six hours the beer will become fine. To Preserve, a?2d Recover Beer, xvhen Flat. As stormy weather and thunder greatly afi'ect beer, in such weather it should be examined, and if on drawing the vent peg, it appears to fret, draw out the bung, and let it remain out some days till the liquor is at rest. There are two reasons why beer that is kept a considerable lime drinks hard and stale. The first is, the great quantity of sediment that lies at the bottom of the cask; and the se¬ cond is, keeping it too long in the working tub. To prevent this flatness, take a quart of French brandy, and put as much wheat or bean flour into it, as will make it into a dough; roll this in long pieces, and let it fall gently through the bung hole to the bottom. This will keep the beer in a mel¬ low state, and increase its strength. Or to one pound of treacle, or honey, add one pound of the powder of dried oyster sjiells, or of soft mellow chalk ; mix these into a stiff paste, and put it into the butt as before. Or dry a peck of egg shells in an oven, break and mix them with two pounds of soft mellow chalk; add some wa¬ ter, in which four pounds of coarse sugar have been boiled, and put it into the cask. This will be enough for a butt. Observe that your paste, or dough, must be put into the cask, when the beer has done working, or soon after, and BREWING 393 and bunged down. At the end of nine or twelve months, according to the nature of the beer, tap it, and you will tind it answer your expectations. The best mode of recovering strong beer, where it has grown too stale tobepleasantdrinking,istobrewan equal quan¬ tity of new beer, and mix in with the old. Hop, and line it down as already directed above, and in a few weeks it will be excellent beer. Should this not be convenient, take four or five gallons out of each hogshead, and boil it with five pounds of honey; skim it well when cold, and put it into the casks again; then stop it up close, and it w'ill make the beer drink stroHg and pleasant. Or lake two ounces of new hops, and a pound of chalk broken into several pieces; put into the cask, and bung it up close. In three days it will be fit to drink. This is the proper quantity for a kilderkin. Another way is, to take aline net, and put into it about a pound of hops, with a stone, or something heavy, to sink it to the bottom of the cask. This is sufficient for a butt; but if your cask be less, use the hops in proportion. Tap it in six months; or if you wish to have it to drink sooner, put in some hops, that have been boiled a short time in the first wort, eitlier with, or without a net. Having thus given the reader a complete insight in¬ to the whole general process of brewing, we shall proceed to furnish some recipes, for such sorts of beer, ale, &c. as are most useful and approved; and first for A Hogshead of Porter. To two bushels and a hall of high coloured malt, add three pounds of hops, two pounds and a half of treacle, four pounds of colouring, two pounds and a half of liquorice root, one ounce of Spanish liquorice, and of salt, salts of tartar, allum, capsicum, and ginger, of each a small quan¬ tity. The malt must be mashed in the same manner as in com¬ mon brewing, and the hops boiled also the same; when boil¬ ing, the other ingredients must be added. Porter should be fined as soon as it has done working, unless you intend to rack it off; in which case defer the fining until that time. When you put in the filings, which should be the same as for ale, stir it well, and let the bung remain out for nine or ■^en hours. Your butt must not be too full, for if there be not room for the porter to work, it will not readily go down. NO. 13. 3d Old 394 NEW LONDON FAMILY COOK. Old Hock. Tills Is nothing more than white or pale porter; made with pale malt, in quantity equal to that ot' amber, or high dried malt for brown stout, and without any of those ingredients which give colour. Sometimes brown stout is even made by sim- ])ly adding from two to three pounds of essentia bina to a bar¬ rel of old Iiock. Welsh Ale. Pour fort3"-two gallons of water liot, but not quite boiling, on eight bushels of mult, cover, and let it stand three hours. In the mean time infuse four pounds of hops in a little hot water, and put the water and ho})s into the tub, and run the Mmrt upon them, and boil them together three hours. Strain off the hops, and keep them for the small beer. Let the wort stand in a high tub, till cool enough to receive the yeast, of which put two quarts of ale, or if 3’ou cannot get it, of small beer yeast. Mix it thoroughly and often. When the wort has done wmrking, the second or third da^q the yeast will sink rather than rise in the middle; remove it then, and tun the ale as it works out; pour a quart in at a time, and gentl^q to prevent the fermentation from continuing too Jong, which weakens the liquor. Put a bit of paper over the bung-hole two or three days before stopping up. Imitation of IVindsor, or Queen's Ale. The following proportions will produce sixteen gallons, or half a barrel, of a good imitation of Windsor ale: best pale malt, well ground, a bushel; linesi and sweetest hops, pre¬ viously soaked all night in cold water, a pound; clarified honey, and sugar, each a pound; liquorice root, well cut and bruised, a quarter of a pound; grains of paradise ground, half an ounce; orange petd a quarter of an ounce; and coriander seed, cinnamon, and angelica root, each a dram. To be brewed in the usual wav, at three mashes; usino: bean flour instead of common flour, and a little sail at cleansing. I'rom this, with proper management, an excellent small or table beer, may also be easily obtained. Treacle Beer. Into two quarts of boiling water, put one pound of treacle, or molasses, and stir them together till they are well mixed ; then add six or eight quarts oi' cold water, and a teacup full of v^east; put it in a clean cask, cover it over with a coarse cloth two or three times double, and it will be fit to drink in two or three days. It may be also bottled. The second and third time of making, tlie bottom of the first beer will ifl-ve lor yeast. If made in large quantities, or intended for BREWING. 395 for keeping, put in a handful of hops, and another of malt, to feed on; and, when done working, stop it up close. This is the chea[>est way of making treacle beer, but raisins, bran, Avorniwood,and spices, may he added to the palate; and various fruits, &c. if they are bruised and boiled in water, before the treacle is added, will afford very pleasant and whole¬ some drinks. To Bottle Porter. All that is necessary is, \p put the porter into sound, clean, and well dried bottles; and, leaving iliem open till the next day, to give the beer a proper fatness, corking them as closely as possible with good sound corks. AVith this pre¬ caution, the bottles will seldom burst, or the corks tij'. Where bottled porter is intended for exportation, it should stand to flatten two days and nights; and should afterwards have the corks fastened with brass jvire purposely cut into short lengths. Old hock, brown stout, and ale or beer in general, do not require any addition to be made on bottling, as is commonly supposed. Brown stout, as the strongest, makes the best sort of bottled porter. There are several methods of ripening porter or ale, if flat when bottled, among which are the following: When you are going to fill your bottles, put into each of them a tea¬ spoonful of raw brown sugar : or, two tea spoonfuls of rice or wheat:—or, six raisins. Any of these w'iil answ'er the pur¬ pose. Spruce Beer. Pour eight gallons of cold water into a barrel; and then boiling eight gallons more, put that in also : to this, add tw'elve pounds of molasses, with about half a j)Ound of tlie essence of spruce; and, on its getting a little cooler, half a pint of guod ale yeast. The vvliole being well stirred, or rolled in the barrel, must be left witii the bung out for two or three days ; after which, the li(}uor imw be immediately bottled, well corked up, and packed in saw-dust or sand, when it will be ripe, ar.d fit to drink, in a fortnight. Remember that it should be drawn off into quart stone bottles, and wired. White Spruce Beer. For a cask of six gallons, mix w ell together a ([uarter of a pound of the purest essence ol'spruce, seven pounds of loaf sugar made into a claiitir’d syrup,and about a gallon and a half of hot water; and, when sufficiently stirred and incorporated, put itinto the cask, and fill up with cold water. Then add about a quarter of a pint of good ale yeast, shake the cask well, and S D % let 396 NEW LONDON FAMILY COOK. let it work for three or four days; after which, bung it up. In a few days, it may be bottled off after the usual manner; and, in a week or ten days, will be fit for use. If, on bunging it close, about a quarter of an ounce of isinglass, first dis¬ solved in a little of the warmed liquor, or in cyder, be stirred in, by way of fining, it will acquire a superior degree of clearness. In proportion to the coldness of the weather, the quantity of yeast should be increased. Some instead of yeast, use ale or beer grounds the first time of making; and, after¬ wards, the grounds of their former spruce beer. In warm weather, very little ferment is requisite. Spruce Wine. For this, which is only a superior sort of white spruce beer, proceed as follows. To every gallon of water, take a pound and ahalf of honey, and half a pound of fine starch. The starch, however, previously to its being blended with the honey, liquor, or syrup, must be reduced to a transparent jelly, by boiling it with part of the water purposely preserved A quarter of a pound of essence of spruce may be used to •five gallons of water; and the same method may be pursued in working, fining, and bottling, as directed above for the white spruce beer. Cyder. For making this agreeable beverage, take red-streaked pippins, pearmains, gennetings, golden pippins, &c. when they are so ripe that they may be shaken from the tree with tolerable ease; bruise or grind them very small, and when reduced to a mash, put them into a hair bag, and squeeze them out by degrees: next put the liquor, strained through a fine hair sieve, into a cask well matched; then mash the pulp with a little warm water, adding a fourth part when pressed out, to the cyder. To make it work kindly, heat a little honey, three whites of eggs, and a little flour, together; put them into a fine rag, and let them hang down by a string to the middle of the cyder cask; then put in a pint of new ale yeast pretty warm, and let it clear itself from dross five or six days; after which draw it off from the lees into smaller casks, or bottles, as you think proper. If you bottle it, take care to leave the liquor an inch short of the corks, lest the bottles burst by the fermentation. Should any such danger exist, you may perceive it by the hissing of the air through the corks; when it will be necessary to open them, to let out the fermenting air. Apples of a better taste produce the strongest cyder; but / ' you ENGLISH WINES, S97 you must observe never to mix summer and winter fruit together. To fine, and manage, Cyder. For the former purpose, use isinglass finings; and to pre¬ vent the cyder from growing sour, put a little mustard in it. To improve the appearance and flavour of a hogshead of cyder, take a gallon of good French brandy, with half an ounce of cochineal, a pound of allum, and three pounds of sugar candy; bruise them all well in a mortar, and infuse them in the brandy fora day or two; then mix the whole with your cyder, and stop it close for five or six months. Perry. Perry is made in the same manner as cyder, only from pears, which must be quite dry. The best pears for this pur¬ pose are such as are least fit for eating, and the redder they are the better. To Pottle Cyder and Perry. Both of these liquors, when bottled in hot weather, should be left a day or two uncorked, that they may get flat; but if they are too flat in the cask, and are soon wanted for use, put into each bottle a small lump or two of sugar candy, four or five raisins of the sun, or a small piece of raw beef; any of which will much iniprove the liquor, and make i-t brisker. Cyder should be' well corked and wired, and packed up¬ right in a cool place. A few bottles may be kept in a w'armer place, to get ripe, and be ready for use, if required. ENGLISH WINES. General Observations. VERY great eare and attention are requisite in making wines. Should the wine stand too long before it is cold, and the yeast not be put on it in time, it w ill fret, and be very difficult to fine. It must not work too long in the butt, as that w ill take off the flavour of the fruit: the vessels must be perfectly clean and dry, and rinced wfith brandy. As soon as the wine has done fermenting, close it up. Raisin TVine.. To one gallon of water, put six pounds of sun raisins.; let it stand in a tub twelve days, stir frequently, press the raisins NEW LONDON FAMILY COOK. S.98 as dry as possible, and put the liquor into a cask of the pro¬ per size: to ten gallons put a quart of brandy. If you wish to make it very rich, you may put seven pounds of raisins to a gallon, and dissolve five pounds of sugar-candy in the liquor, before 3 0U put it into the barrel; when made thus it must stand longer, and is scarcely inferior to any foreign wine. Currant JViuc. The currants should be gathered on a dry day, when quite ripe ; strip them, put thou into a large pan, bruise them with a wooden pestle, and let them stand tweugy-four hours to fer¬ ment; then rub it through a hair sieve, but do not let the hand touch the liquor. To eveiy gallon of this liquor stir in two pounds and a half of w'hite sugar, and put it into a vessel. To every six gallons add one quart of brandy, and let it stand six weeks. If fine, bottle it; if not, draw^ it oft' clear into another vessel, or large bottles; and, in a fortnight, bottle it up for use. Another Way. Take four gallons of currants, not too ripe, strip them into an earthen stein with a cover to it; then take tw'O gallons and a half of water, and five pounds and a half of sugar; boil the sugar and water together, and well skim it; then pour it boiling on the currants, and let it stand forty-eight hours; afterwards strain it through a flannel bag into the vessel again, and let it stand a fortnight to settle : then bottle it oflf. , Gooseberry Wine. Gather the gooseberries in dry weather, when about half npe ; pick and bruise a peck of them in a tub. Take a horse¬ hair cloth, and press them as much as possible without break¬ ing the seeds; to every gallon of gooseberries put three pounds of fine powdered sugar. Stir all together till the sugar is dis¬ solved, then put it into a vessel or cask, quite full. If ten or twelve gallons, let it stand a fortniglit; if twenty gallons, three weeks. Set it in a cool place, then draw it otf from the lees, and pour in the clear liquor again. If a ten-gallon cask, it should stand three months; it a twenty gallon cask, four; and then be bottled. Pearl Gooseberry JCine. Bruise the best pearl gooseberries, and let them stand all nigltt. The next morning pressor squeeze them, and let the liquor stand seven or eight hours; then pour oft' the clear from the settling; measure it as it is put into the vessel, put to every three pints of liquor a pound of double-refined sugar. Break the sugar in small lumps, and put it into the 1 vessel. ENGLISH WINES. 599 vessel, with a piece of isinglass. Stir it up, in three months bottle it; putting a lump of double-refined sugar into every bottle. Damson JVine. Gather the fruit dry, weigh, and bruise them with your hands: put them into an earthen stein with a faucet, and a wad of straw before the faucet: and to every eight pounds of fruit add one gallon of water. Boil the water; tlieu pour it upon your fruit scalding hot, and let it stand two days ; then draw it off, put it into a clean cask, and to every gallon of liquor add two pounds and a half of good sugar: fill the cask ; the longer it stands the better. It will keep very well a year in the cask. Afterwards bottle it off. The small damson is the best. Put a very small lump o!' loaf sugar into every bottle. Another Way. To four gallons of water put sixteen pounds of Malaga raisins, and half a peck of damsons, cover your tub and let a stand six days; stir it twice every tlayg then draw off the li¬ quor and colour it. Afterwmrds tun it iiHo a cask, bung it up for a fortnight; then bottle it. Cherry Wine. Gather the fruit when C{uite ripe, pull them from the stalks, and press them through a hair sieve. To every gallon of li¬ quor put two pounds of lump sugar finely beaten, stir it toge¬ ther, and put it into a vessel t'uit will just hold it. W hen it has done working, and ceases to make any noise, stop it very close for three months, and then boitie it off for use. Another Way. To make five quarts, (or six of our common glass bottles) take fourteen pounds of cherries, and two pounds of ripe gooseberries,Which must be bruised together; pound two- thirds of the kernels, and mix them also. Put them in a bar¬ rel, with a quarter of a pound of sugar for each quart of the juice. The barrel should be full; audit must only" be co¬ vered with a vine leaf surrounded by clay till it ceases to fer¬ ment, which will be in about three weeks. Great care must be taken, to keep the barrel always full; by addinglo it, occa¬ sionally, some fresh cherry juice. When it ceases working, bung it up; and, two months aftc.wards, draw off the clear, and put it in bottles, to be kept in a cool cellar for use. Black 400 NEW LONDON FAMILY COOK. Biack Cherry Wine. Boil six gallons of spring water for an hour; then take twenty-four pounds of black cherries, and bruise them, with¬ out breaking the stones: pour the boiling water upon the cherries, and stir them well together; after they have stood tw'enty-four hours, strain the liquor through a cloth ; to every gallon add two pounds of sugar; then mix it well, and let it stand a day longer.—Pour oft’ the clear liquor into .a cask, and keep it close l)unged : when fine, bottle it off for use. Cherry, Raspberry, or Straxeherry Wine. Either of these, may also be made in the following man¬ ner Bruise, and put your fruit into a linen bag; press out the jiiice into a cask: then draw off the fine liquor into a clean cask, bung it close for forty-eight hours, after which, give it vent, and in two days time, bung it up again. In three months it may be bottled off. Mulberry Wine. Gather your mulberries when they are just turning from red to black, and at that time of the day when they are dry from the dew, having been taken off by the heat of the sun. Spread them loose on a cloth, or clean floor, and let them lie twenty-four hours. Then put them into a convenient vessel for the purpose, squeeze out all the juice, and drain it from the seeds. Boil up a gallon of water to each gallon of juice you get out of them ; then skim the water, and add some cinnamon slightly bruised. Put to each gallon six ounces of white sugar-candy finely beaten. Skitn and strain the water, when taken oft’, and settled ; and put to it some more juice of the mulberries. To every gallon of the licpior, add a pint of wftiite or Illienish wine. Let it stand in amask to settle for five or six days, and then draw it off, and keep it in a cool place. Blackberry Wine. Put ripe berries into a large vessel of wood or stone, with a cock in it; pour on them as much boiling water as will cover them, and as soon as the heat will permit, bruise them well with the hand till all the berries are broken. Let them re¬ main covered till the berries begin to rise towards the top, which they will do in three or four days; then draw off the clear part into another vessel, add to every ten quarts of the liquor one pound of sugar, stir it well in, and let it stand to work a week or ten days in another vessel like the first. Then draw ENGLISH WINES. 401 draw It off at the cock through a jell}’’ bag into a large vessel. Lay four ounces of isinglass to steep twelve hours in a pint of white wine. The next morning, boil it on a slow fire till dissolved; then take a gallon of the blackberry juice, put in the dissolved isinglass, boil them together, pour all into the vessel, and let it stand a few days to purge and settle; draw it off, and keep it in a cool place. Grape Wine. Put a gallon of bruised grapes to a gallon of water, and let them stand a week without stirring; then draw it off, and put to a gallon of the wine three pounds of sugar ; put it into a vessel, but do not stop it till it has done hissing. t Quince Wine. Tak^ ripe quinces, and wipe off the fur very carefully; take out the cores, bruise them as .you would apples for cyder, and press out the juice: to every gallon of which add two pounds and a half of loaf sugar: stir it together till the sugar is dissolved : afterwards put it into your cask; and, when it has done fermenting, bung it up well. Let it stand till Mardi before you bottle it. This wine will improve by being kept two or three years. . . Apricot Wine. Wipe clean, and cut twelve pounds of ripe apricots; put two gallons of water, and let them boil till the water has im¬ bibed the flavour of the fruit; then strain the liquor through a hair sieve, and put to every quart of liquor six ounces of loaf sugar: after which boil it again; skim it, and when the scum has ceased to rise, pour it into an earthen vessel. The next day bottle it off; putting a lump of sugar in every bottle. Clary Wine. Pick, and chop very small, twenty-four pounds of Malaga raisins; put them into a tub, and to each pound allow a quart of water: let them steep twelve days, stir them twice a-day, and take care to keep them well covered; then strain the li¬ quor off, and put it into a clean cask, with about half a peck of the tops of clary, when in blossom ; afterwards close it well up for six weeks, and then bottle it off'. In two months it will be fit to drink. As there will be a good deal of sedi¬ ment, it should be tapped pretty high. Lemon Wine. Pare and cut six large lemons. Steep the rinds in the juice, put to it a quart of brandy, and let it stand three days in an earthen pot close stopped; then squeeze six more, and NO, 13, 3 E ' mix 402 NEW LONDON FAMILY COOK. mix it with two quarts of spring water, and as much sugar as will sweeten the whole. Boil the water, lemons, and sugar together, and, when cool, add a quart of white wine, the other lemons and brandy, mix the^m together, and run it through a flannel bagintosorne proper vessel. Let it stand three months, and then bottle it off. Cork the bottles well, keep it cool, and it will be fit to drink in a month or six weeks. Raspber}'}] Wine. Bruise your raspberries with a spoon, and strain them through a flannel bag into a stone jar : to each quart of juice put a pound of double refined sugar: stir it well together, and cover it close. Let it stand three days, then pour it off clear. To a quart of juice add two quarts of white wine, and bottle it off. It will be fit to drink in a w'eek. Raspberry biandy made thus is much better than by steep¬ ing the fruit. Orange Wine. Put twelve pounds of pov.'dered sugar, with the whites of eight or ten eggs w’ell beaten, into six gallons of spring water, boil them three-quarters .ff' an hour ; when cold, put into it six spoonfuls of yeast, and the juice of twelve lemons, which, being pared, must stand with two pounds of white sugar in a tankard, and in the morning skim off the top, and then put it into the water; add the juice and rinds of fifty oranges, but not the white or pithy parts of the rinds; let it work all to¬ gether two days and two nights; then add two quarts of Rhe¬ nish or white wine, and put it into your vessel. Coxcslip JFine. Take sfx gallons of water, and to every gallon pr^^t twm pounds of loaf sugar; boil it about an hour, and then let it cool. Toast a piece of bread, and spread both sides of it with yeast; but before you put it into the liquor, add to e¥ciy gallon, one ounce of the syrup of citrons. Beat,it well •in will) the rest, and iiien put in the toast while warm. Let it work for two or three days; in the mean time put a peck of cowslip flowers, bruised a little, with three lemons sliced, and one pint of white wine to every gallon. Let it stand three days, then put it into a good clean cask; and when fine, bottle it off. Elder Wine. Pick your berries when quite ripe, put them into a stone jar, and set them in an oven, or m a kettle,of boiling water till the jar is hot through ; then take them out, and strain them through a coarse sieve; squeeze the berries, and put the ENGLISH WINES. 403 tlie juice into a clean kettle. To every quart of juicej put a pound of fine Lisbon sugar, let it boil, and skim it well. Wlien clear and fine, pour it into a cask. To every ten gal¬ lons of wine, add an ounce of isinglass dissolved in cyder, and six whole eggs. Close it up, let it stand six months, and then bottle it. Another JFay. Take twenty-five pounds of Malaga raisins, and rub them small; then boil five gallons of water, an hour, and let it stanfl till inilk-vvann; put it into an earthen stein with your raisins, and let them steep ten days, stirring them twice a day; pass the liquor through a hair sieve, and have in readi¬ ness five pints of the juice of elderberries, drawn ofi’as you do jelly of cunants ; mix it cold with the liquor, stir it well together, and put it in a cask. Let it stand in a warm place ; and when it has done working, stop it close and bottle it. Elder Floiver, or E?2glish Frontiniac. Boil eighteen pounds of white powdered sugar in six gal¬ lons of water, and two whites of eggs well beaten ; skim it, and put in a quarter of a peck of elder-flowers from the tree that bears white berries ; do not keep them on the fire. When cool, stir it, and put in six spoonfuls of lemon-juice, four or five of yeast, and beat well into the liquor; stir it well every day; put six pounds of the best raisins, stoned, into the cask, and tun the wine. Stop it close, and bottle in six months. When w'ell kept, this wine will pass very well for Frontiniac. English Claret. Take six gallons of water, two gallons of cyder, and eight pounds of Malaga raisins bruised ; put them all together, and let them stand close covered in a warm place for a fort¬ night, stir it every other day. Then strain the liquor into a clean cask, and put to it a quart of barberries, a pint of the juice of raspberries, and a pint of black cherry-juice. ^Vork it up with a little mustard-seed, and cover it with a piece of dough three or four days by the fire-side; then let it stand a week, and bottle it off.—\Vhen fine and ripe, it will belike common claret. English Champaigne. Boil nine pounds of moist sugar in three gallons of water, for half an hour; skim it well, and pour the boiling liquor on one gallon of currants, picked from the stalks, but not bruised ; when cold, ferment it for two days with half a pint of ale yeast; then pour it through a flannel bag into a clean ca'fek with lialf u pint of isinglass finings. When it has done work- 3 E ^ ing_, 401 NEW LONDON FAMILY COOK. ing, stop it lip for a month, and then bottle it off. Put a lump of sugar into every bottle. This is an excellent wine, and is of a most beautiful colour. English Port. Put eight gallons of good port into a sixty-gallon cask, first fumed with a match: add tp it forty gallons of good cyder, and fill the hogshead with French brandy. The juice of elder-berries and sloes will give it the proper roughness, and cochineal will colour it. Turnip-juice, or raisin-cyder, maybe used instead of cyder, and British spirits instead of French brandy. English Mountain. Pick out all the large stalks of some Malaga raisins, chop them very small, and put five pounds to every gallon of cold spring water.—Let them remain a fortnight or more, then squeeze out the liquor, and put it into a proper cask, after having been fumigated with a match. Let it remain un-' stopped till the hissing or fermentation has ceased; then bung it up, and, when fine, bottle it oft'. Sarragossa Wine, or English Sack. To every quart of water, put a sprig of rue, and to every gallon a handful of fennel roots. Boil them half an hour, then strain, and to every gallon of liquor put three pounds of honey. Boil it two hours, and skim it well. When cold, pour it off, and turn it into a cask or vessel that will just hold it. Keep it twelve months, and then bottle it off. English Fig Wine. Gather the large blue figs when ripe, and steep them in white wine. Cut slits in them that they may imbibe’the sub¬ stance of the wine. Then slice some other figs, and let them simmer over a fire in clear water till they are reduced to a pulp. Strain out the water, press the pulp hard, and pour it as hot as possible on the figs that are imbrued in the wine. Let the quantities be nearly equal, but the water more than the wine and figs. Let them stand twenty-four hours, then mash them well together, and draw off what will run without squeezing. Press the rest, and if it be not sweet enough, add sugar to make it so. Let it ferment, and add a little ho¬ ney and sugar-candy to it; then fine it with whites of eggs and a little isinglass, and draw it oft'for use. Ginger Wine. Put seven pounds ot Lisbon sugar into four gallons of spring water; boil them a quarter of an hour, and skim all the ENGLISH WINES. 405 the time. When the liquor is cold, squeeze in the juice of two lemons, and then boil the peels, with two ounces of gin¬ ger, in three pints of water, for an hour. When cold, put it all together into a barrel, with two spoonfuls of yeast, a quar¬ ter of an ounce of isinglass beaten thin, and tw'o pounds of jar raisins. Then close it up, let it stand seven weeks, and bottle it off. Turnip Wine. Pare and slice what quantity of turnips you like, put them into a cyder-press, and squeeze out what juice you can. To every gallon of juice put three pounds of lump sugar, put both into a vessel just large enough to hold them, and add to every gallon of juice half a pint of brandy. Lay something over the bung for a vreek ; and when it has done working, hung it down close. Let it stand three months, then draw it off into another vessel, and when fine, put it into bottles. Hose Wine. Put into a glazed earthen vessel three gallons of cold-drawn rose-water. Put into it a sufficient quantity of rose-leaves, cover close, and set it for nn hour in a kettle or copper of hot water, .to take out the whole strength and flavour of the roses. When cold, press the rose-leaves hard into the liquor, and steep fresh ones on it; repeat this till the liquor has got the full strength of the roses. To every gallon of liquor put th ree pounds of loaf sugar, and stir it well, that it may melt and disperse in every part. Then put it into a cask, to fer¬ ment, and throw into it a piece of bread toasted hard, and covered with yeast —Let it stand a month. If you add wine, and spices, it will be a very great improvement. By the same mode of infusion, wines may be made from any other flowers that have an odoriferous scent, and grateful flavour. Birch Wine. Bore a hole in a birch-tree in the month of March, about a foot from the ground, into which put a faucet; the liquor . will iiinfor two or three days together, without injuring the tree; then stop up the hole with a peg. (Theinexl year draw as much more from the same hole.) To every gallon of li¬ quor put either a quart of honey, or two pounds and a quar¬ ter of sugar, and stir it well together: boil it an hour, and skim it all the time, add a few cloves and a piece of lemon- peel; when almost cold, put to it as much good yeast as will make it vvork like ale; when the yeast begins to settle, get your cask, and after fumigating it with a match, put in your Jiquor, Tor twenty gallons put in a gill of finings, and the, whiles 406 NEW LONDON FAMILY COOK. whites and shells of four eggs ; stir it briskly with a staff, and let it stand six weeks or longer, before you bottle it; in two months it will be fit for use, but will greatly improve by time : it will drinlc, belter at the end of the second year than the first. Sage JVine. Boil six gallons of spring water for a quarter of an hour ; when cool, put in twenty-five pounds of Malaga raisins, picked, rubbed clean, and cut small, with half a bushel of red sage cut small, and a gill of good ale yeast: stir them well together, and let them stand covered in a warm place six or,seven days, stirring them once a day. After this, strain the liquor into a clean cask; when it has worked three or four days, bung it, up, and let it stand another week; then put into it two quarts of mountain wine, with a gill of finings; and, when fine, bottle it off. Balm TVine. Boil forty pounds of sugar and nine gallons of water for two hours, skim it well gently, and put it into a tub to cool. Bruise two pOVmds and a half of the tops of balm, and put them into a barrel wdth a little new yeast; and when the liquor is cold, pour it on the balm. Stir it well together, let it stand iw'enty-four hours, stirring it often; then close it up, and let it stand six weeks. Rack it off, put a lump of sugar into every bottle, and cork it well; it wdll be better the se¬ cond year than the first. Mead. To one gallon of water, put five pounds of honey, when the tvater is hot put the honey into it, and boil it one hour and a half; as soon as the scum begins to rise take it off and conti¬ nue skimming as long as any scum arises ; put two ounces of hops to every ten gallons of liquor, and two ounces of cori¬ ander-seed, each served up in a separate bag: add the rind of three or four lemons and oranges if you like them. When cool, put it into the cask with a bottle of brandy, and stop it up quite close, It should stand about nine months in the barrel; but, for the sweetness to go off, it should stand still longer. Finings for F ine. Take the whites and shells of three fresh eggs, beat them in a wooden can or pail with a whisk, till the w'hole becomes a thick froth ; then add a little wine to it, and whisk it up again. If the cask be full, take out four or five gallons to make room; then take a staff, and give it a good stirring; next whisk your LIQUEURES, &C. 407 your finings up, and put them in ; afterwards stir well up with your staff for five minutes. Then drive your bung in, and bore a hole with a gimlet, to give it vetit for three or four days, after which drive in your vent-peg. Another IVay. Dissolve one ounce of isinglass, and the whites and sliells of three fresh eggs; beat them well up together with a whisk, and proceed as in the preceding. LIQUEURES, &c. Perfetto Amove, or Perfect Lote. INFUSE for twelve hours, the yellow rind, finely shred, of four SeviUe oranges, or half a dozen lemons, in a gallon of the best French brandy, with a handful of currants, a dozen coriander-seeds, as many cloves, some cinnamon, and a very little salt. Draw off only two bottles of spirit; then take two pounds of sugar, boiled and clarified, in two bottles of water with three eggs ; take a little roche allum, which you must mix, in a little boiling water, and some cream of tartar ; mix them in a small mortar; then put it in the liqueur; bijt first strain it; then mix altogether, and filter through blot¬ ting-paper. French Parfait Amour. Pound the rinds of three cedraties, (or citrons) or of four lemons, in a mortar; and infuse them, with a quarter of an ounce of cochineal, in three quarts of brandy, for twenty-four hours. Melt two pounds of sugar in six quarts of boiling water; and, when dissolved, throw into the syrup eighteen pounded bitter almonds. Pour the syrup into the brandy; add a dram and a half of cinnamon, and'three tea-spoonfuls of coriander-seeds. The following day, dissolve a quarter of a dram each of roche allum, and crystal mineral, in a glass of hot w'ater, and pour off the clear of it into the composition ; let the liquor stand six days, and then run it through a flan¬ nel jelly bag. Raiifia. Take one quart of brandy, or other good spirits, four ounces of apricot or peach kernels, and a quarter of an ounce of bitter almonds: bruise the kernels in a mortar with a spoon¬ ful of brandy, and put tltem together into a bottle with a quarter of a pound of loaf-sugar; let it stand till it has im¬ bibed 408 NEW LONDON FAMILY COOK. bibed the taste of the kernels^ pour it into a bottle, and cork it close. Correllas, or Cinnamoji. To four bottles of brandy, put four ounces of cinnamon, thirty cloves, thirteen coriander-seeds, and a little salt; mix altogether in a little brandy; infuse it for eighteen hours; take as much fioin the still as you can : put two pounds of clarified sugar in two quarts of water, with the whites of two eggs, well beaten together; mix it with the spirit; and filter t through blotting-paper. Cork your bottles well. Persico. To four bottles of brandy, put four handfuls of the best fresh bitter almonds ; cut them in small bits, add a little salt, two cloves, and some cinnamon : put all in the brand}^ and infuse them for twenty hours: take two bottles of spirit; two pounds of sugar, .with two bottles of water, without clarifying it, as this liquor will clarify of itself. Anniseed. Tor four bottles of brandy, take half a pound of anniseeds, a quarter of a pound of fennel, three clpves cut in small bits, with alittlesalt: putallinthe brandy,and infuseittwelve hours before you distil it: tw'o pounds of sugar must be clarified, with two bottles and a half of water, and the whites of two or three eggs beaten well together. Noyeau. Into nine quarts of white brandy, put a quart of orange- fiovver water, and six ounces of loaf-sugar for each quart of tlie brandy: infuse for six weeks any quantity of fresh apri¬ cot-kernels that may be most approved. The sugar must be broken into bits, and dipped into water the moment before it is put into the infusion. The whole is to be filtered through a flannel or paper, and then bottled off for use. Usguehaiigh. Tor three gallons^ take three gallons of spirits; to which put a quarter of a pound of anniseeds bruised: let it remain for three days, then strain it through a sieve; scrape four ounces of liquorice, pound it in a mortar, and dry it in an iron pan, but do not burn it; then put it into the bottle to your liquor,and let it stand ten days; take out the liquorice, and put in of cloves, mace, nutmegs, cinnamon, and ginger, half an ounce each; four ounces of dates stoned and sliced, and stoned raisins half a pound. Infuse these ten days, run it through a filtering bag, and colour it to your liking. Saf¬ fron will give it a yellow colour, B Golden LIQUEURES, &C. 409 Golchn Cordiah For two gallons^ take two gallons of spirits, two fleams and a half of double perfumed alkermes, a (]uarter of a fleam of oil of cloves, one ounce of spirit of saffro'U, three poun t, of loaf-sugar povtdered, and one book of leaf-gold. First put your brandy in a large bottle, then put three or four spoon¬ fuls of it into a cup; mix your alkermes in it, and then put in the oil of cloves, and mix that: do the like with the spirit of saffron, and pour all into the bottle of bra:uly, Afierwards put in your sugar, then cork your bottle, and tie or wire the cork. Shake it frequently for three or four days, and let it stand for a fortnight. You must set the bottle so that when racked off into other bottles it may only be gently tilted. Put into every bottle two leaves of gold, cut small. Two quarts of spirit may be put to the dregs, and it will make a good cordial, though not quite so good as the first. Carraxvay Brandy. • Steep an ounce of carraway-^seeds, and six ounces of loaf- sugar, in a quart of brandy ; let it stand nine days, then draw it oft', and it will be an excellent cordial. Cherry Brandy. Stone eight pounds of cherries, put on thetn a gallon of the best brandy; bruise the stones in a mortar, and then put them in. Cover up close, and let them stand a month or si.x weeks. Then pour it clear from the sediment, and bottle it. This makes a line rich cordial. Some prefer the fruit bruised, instead of being whole. Orange Brandy, Put the chips of eighteen Seville oranges into t.hree quarts of brandy, let them steep a fortnight in a stone bottle stopped close; boil two quarts of spring water with a pound and a half of fine sugar gently for near an hour. Clarify the water and sugar with the white of an egg, then strain it through a jell 3 '-bag, and boil it near half awaj'^; when cold, strain the brandy into the syrup. Lemon Brandy. Put five quarts of water to one gallon of brandy, take two dozen of lemons, two pounds of the best sugar, and tiiree pints of milk. Pare the lemons thin, steep the peel in the brandy twelve hours,and squeeze the lemons upon tlie sugar; then put the water to it, and mix all the ingredients toge¬ ther. Boil the milk, and pour it in hot. Let it stand twen¬ ty-four hour.s, and then strain it. NO. 13. 3 F Orunge 4-10 NEW LONDON FAMILY COOK, 0} or Lemon Brandy, another way. Steep oraiisie or lemon rinds out thin in a quart of brandy, then boil a quart of water, and put into it three quarters of a pound of suLoir, letting it boil for a while : when cold, mix it together, and bottle it. Imperial Nectar. Take six quarts of spirits, two quarts of raisin wine, tw'o ounces of peach and apricot kernels, one pennyweight of oil of orange, half a penuv >\ eight of oil of cloves, a quarter of an ounce of mace, two nutmegs, half a pint of spirits of wine, and two pounds of loaf-sugar. Till up with water. The ker¬ nels and spice must be bruiseil in a mortar, and steeped in spirits for eight or ten days. Colour it with burnt sugar, of a light brown colour, and let it stand to fine itself. The above proportions are for three gallons. Another Way. To make the same quantity, peel eighteen lemons very thin, and steep the peelings for forty-eight hours in one gal¬ lon of brandy ; add the juice of the lemons, with live quarts of spring water, three pounds of loaf-sugar, and two nutmegs grated; stir till the sugar is dissolved, then pour in three quarts of new milk, boiling hot, and let it stand two hours, after which run it through a jelly bag to fine. This is fit for immediate use, but may be kept for years in bottles, and will be improved by age. Shrub. To one gallon of rum, put six pounds "of sugar, and one quart of lime-juice, and then mix it well with the rum ; after which set it in a bottle or cask to settle, and it will become mellow. This makes excellent punch. Another Way. Take seven quarts of rum, three pints of orange-juice, three pints of orange or currant wine, and two pounds of loaf-sugar. Fill up with water. Some use half orange-juice and half lemon, but if the orange-juice is good, it gives the shrub a better flavour than when mixed ; a small quantity of essence of lemons will also greatly improve the flavour. The sugar should be boiled in clean sprisig water, the scum taken off, and when cold mixed together. AUlk Punch. Take two gallons and a half of French brandy, and infuse in it for one night the outer rinds of fifteen lemons, and as many oranges pared thin; add to it the luice of the before- mentioned CORDIAL WATERS, &C. ' 411 mentioned fruit, and fifteen quarts of cold water that has been boiled, seven pounds and a half of fine loaf-sugar, and lialf a pint of milk, mix well, and let it stand till cold ; then add a bottle of Jamaica rum, put it into a cask the proper size, and stop it up close for a montli or six weeks. Take out the peels before you add the juice of the fruit and the water. Peppermint. l^or forty gallons take twentv-six of rectified spirit of malt, which you may buy at the distillers; thirty penny¬ weights of the oil of peppermint, twenty-four pounds of loaf- sugar, three pints of soirits of wine; fill up with water, and fine it as follows:—Take two ounces ofallum,and a little water; boil it for half an hour, tlien [)ut to it by degf’ees one ounce of salt of tartar, and wlien nearly cold [)our it into your cask, and stir it well about with your staff for five or six mi¬ nutes. It must not be stopped close till fine. Carrcnvay. For six gallons, take fourteen quarts of spirits^ six penny¬ weights of the oil of carraway, a quarter of a pound of cassia, four pounds of loaf-sugar, Haifa pint of spirit of wine, and fill u[) with water. The cassia and carravva}-seeds must be well Jjounded and steeped for tliree or four days iu, two quarts of the spirit ; the oil must be killed by healing it in a mortar, witli a few lumps of loaf-sugar, and a little salt of tariar, till well mixed together. Add, by degrees, half a gill of spirits of wine, and lieat and rub it well together, till there is no ap- peirance of oil left; then add it to the other ingredients. 'I’he same course must be jmrsued for peppermint; and both must be lined in the same way. Wine Bitters. One ounce of gentian root, one of the yellow rinds of fresh lemons, two drums of long pepper, and one quart of white wine; steep for six days, and strain it through a liliering bag, or paper. Spirituous Bitters. Take two ounces ot gentian root, an ounce of dried Seville orange peel, and ball an ounce ot lesser cardamom seeds quite tree Irom the husk. Steep these in a quart of spirits for four¬ teen days, then strain it through paper. A cheap Bitter. Take hall an ounce of the yolks of fresh eggs, carefully separated from the whites, half an ounce of gentian root, u dram and a half of Seville orange-peel, and a pint of boiling d f water. 412 NEW LONDON FAMILY COOK. water. Pour the water hot upon the above ingredients, and, let them steep in it for two hours ; strain it through some cap-paper, and bottle it for use. An excellent Family Bitter. Two ounces of gentian root, half an ounce of Virginian snake-root, half a dram of cochineal, and a quart of brand}'. Steep them for three days; strain through some cap-paper, and bottle it up for use. This is a good bitter for the stomach, and is proper to be kept in families. Ale Bitters. Four ounces of gentian root, four ounces of fresh lemon peel, and a gallon of ale. Steep in the ale for ten days, strain it through a bag, bottle and cork it up for use. TO DISTIL CORDIAL WATERS, COMPOUNDS, General Observations. YOU must use an alembic, the top of which must be filled with cold water, and the bottom must be closed ivith a stiff paste made of flour and water. There requires but little fire, but that little must be clear. The water on the top must be continually changed, so that it may never be scalding hot. All simple waters must stand two or three days before they are worked olf, for the fiery taste of the still to pass off. Hysteric Water. Take two ounces each of betony roots, loveage, and seeds of whld parsnips; four ounces of the roots of single peony, three ounces of oak misletoe, a quarter of an ounce of myrrh, and half an ounce of castor. Beat all together, add a quarter of a pound of dry millepedes, pour on three quarts of mug- wort water, and two quarts of brandy. Let them stand in a close vessel eight days, and then distil them in a cold still pasted up. Draw' off nine piiits of water, sweeten to the taste, mix all together, and bottle it off. Fever CORDIAL WATERS, &C. 413 Femr Water. I’ake six ounces of Virginian snake root, four ounces of carduus seeds and marigold Howers^ and twenty green wal¬ nuts; two quarts of carduus water, two of poppy water, and two ounces of hartshorn. Slice the walnuts, and steep all in the waters for a fortnight, then add an ounce of London treacle, distil the whole in an alembic, and bottle it off for use. Rose Water. The roses should be gathered when they are dry and full blown. Pick off the leaves; to every peck put a quart of water. Then put them into a cold still; and make a slow fire under it; the slower it is distilled, the better it will be. Then bottle it, and in two or three days cork it up for use. Lavender Water. Put a quart of water to every pound of lavender picked from the stalks. Put them in a cold still over a slow fire. Distil very'slowly and put it into a pot, till you have distilled the whole. Tltcn clean your still well out, put your laven¬ der water into it, and distil it off as slowly as before. Then put it into bottles, cork them quite close, and set them by for use. LIungary Water. Take seven pounds of the flowery tops with the leaves and flowers of rosemary, six gallons of rectified s])irits, and two quarts of water; and distil off five gallons with a mo¬ derate fire. A?igelica Water. Take eight handfuls of the leaves of angelica, washed and cut; when dry put them into an earthen pot,w'ith four quarts of strong wjne lees to infuse for twenty-four hours, stirring it twice in the time. Then put it inlo a warm still or an alembic, and draw it off. Cover the bottles with paper, prick holes in it, let it stand two or three days, and then mix all toge¬ ther, sweeten, and w’hen bottled stop it close for use. Cordial JVater. Steep w'ormwood, horehound, feverfew, and lavender-cot¬ ton, of each three handfuls; rue, peppermint, and Seville orange peel, each a handful, in red wine, or the bottoms of strong beer. The nc.xt day distil them quick, and it will be a very fine cordial to take as bitters. Orange or Lemon JCaters. Put three gallons of brandy and two quarts of white wine, to the outer rinds of a hundred oranges or lemons; steep . them 414 NEW LONDON FAMILY COOK. them in it one night, and the next day distil them in a cold still. A gallon, with the proportion of’ peels, will be enough for one still, and from that more than three quarts may be drawn; draw it off till it begins to taste sour. Sweeten with double relined sugar, and mix the first, second, and third run¬ nings together. If lemon water, it should be perfumed with tw'o grains of aml)ergris, and one of musk ground fine, tied in a rag,aud hung five or six days in each bottle ; of drop three or four drops of the tincture of ambergris. Cork it well for use. Peppermint JFater. Gather the pepi>ermint w hen full grown, and before it seeds. Cut it into short lengths, put it into your still, and cover it with water. M;dccv''s, coriander seeds, and carda- mmn seeds, an ounce each, tv\(j oum ts of scraped lifjuorice, a pound of split figs, the same quautiiy of sun raisins stoned, an ounce putting more or less, according as you wish the cheese to taste stronger or weaker of the sage. When the curd is made, break it gently, and when it is all equally broken, put it into the cheese vat or mote, and press it gently; this will make it eat tender and mellow. When it has stood in the press about eight hours, it should be salted, turned every day, and in about a month it will be fit for use. . Sage Cheese in Figures. For this you must be provided with tw'o cheese vats of the same size, and the milk must be set to turn in tw'O different vessels: one part with plain rennet, and the other with ren¬ net and sage juice. These must be made as you would tw'o distinct cheeses, and put into the presses at the same time. When each of these cheeses has stood in the press half an hour, take them out, cut some square pieces or long slips out of the plain cheese, and la}' them by on a plate; then cut the same number of pieces out of the sage-cheese, of the same figure and size, and immediately put the pieces of the sage- cheese into the places that you cut out of the plain cheese, and the pieces cut out of the plain cheese into the places cut out of the sage-cheese. For this purpose some have a tin plate made into figures of several shapes, by which they cut out the pieces of the cheeses so exactly, that they fit without the least trouble. When you have done this, put the cheeses again into the presses, and manage them like other cheeses. By this contrivance you will have one sage-cheese, with white or plain figures in it, and another, a white cheese, with green figures. Care must be taken that the curd is equally broken, and also that both the cheeses are pressed as equally as possible before the figures are cut out, otherwise, when they are pressed for'the last time, the figures will press une- qually, NEW LONDON FAMILY COOK, 424 / qually, and lose their shapes. These cheeses should not be made above two inches thick ; for if they are thicker it will be more difficult to make the figures regular. After they are made, they must be frequently turned and shifted on the shelf, and continually rubbed with a coarse cloth. They will be fit to cut in about eight months. I'o preseroe Cheese sound. Wash and wipe it once a month, and keep it on a rack. If you want to ripen it, it should be placed in a damp cellar. When a whole cheese is cut, the larger quantity should be spread witli butter inside, and the outside wiped to preserve it. To keep wliat is in use moist, let a clean cloth be wrung out from cold water, and w-rapt round it when carried from table. Dry cheese nray be used to advantage to grate for serving raW macaroni. Imitation of Cheshire Cheese. When the milk is set, and the curd come, do not break it with a dish, as is customary in making other cheeses, but draw it together with your hands to one side of the vessel; break it gently and regularly; if it is pressed roughly, a great deal of the richness of the milk will go into the whey. Put the curd into the cheese vat, or mote, as you thus gather it; and when it is full, press and turn it often, salting it at different times. The cheeses must be made about eight- inches in thickness, and they will be fit to cut in about twelve months. You must turn and shift them frequently upon a shelf, and rub them with a dry coarse cloth. At the year’s end 3mu may bore a hole in the middle, and pour in a quar¬ ter of a pint of white wine, then stop the hole close with some of the same.cheese, and set it in a wine cellar for six months to mellow, at the expiration of which 3'ou will find the wine ail lost, and the hole, in a manner, closed up. This cheese, if properly managed, w'ili eat very fine and rich, and its iia^ vour will be exceedingly pleasant. Marigold Cheese. Pick the best coloured and freshest leaves you can get, pound them in a mortar, and strain out the juice. Put this into your milk at the time that you put in the rennet, and stir them together. The milk being set, and the ciird come, break it as gently and as equally as you possibl}' can, put it into the cheese vat, and press it with a gentle w'eight, there being sucii a number of holes in the bottom' part of the vat, as will let the whey out. The management afterwards must be the same as with other cheeses. THE THE POUlTRy YARD, 425 THE POULTRY YARD. General Ohsern)atlons on the Management of Foultry, TO have fine fowls, it is necessary to choose a good breed. The Hartford sort is thought yery highly of; and some think it best to have a fine large kind, but people differ in their opinion of this. The black are very juicy; but do not answer so well for boiling, as their legs partake of their colour. They should be fed each day as nearly as possible at the same hour and in the same place. Potatoes boiled, in a little water, unskimmed, and then cut, and either wet with skimmed milk or not, form one of the best foods. Turkeys and fowls thrive veiy much on them. The best age to set a hen is from two years old t® five, and the best month is February, or indeed any month betw'een that and Michaelmas. A hen sits twenty days; geese, ducks, and turkeys, thirty. Never choose a hen that is fat: she will neither answer the purpose of sitting nor laying. Crowing hens neither lay nor sit well. The best eggs are those which are laid when the hens are a. year and a half or two years old ; at which tinTe, if you wish for large eggs, give them plenty of victuals, and sometimes oats, with fennugreek. To prevent the hens eating their own eggs, lay a piece of chalk shaped like an egg in their way, at which they will often be pecking, and, finding themselves disap* pointed, they will not afterwards attempt it. When hens are inclined to sit, do -not disappoint them ; nei¬ ther put more than ten eggs under each. ' Hens with spurs often break their eggs, and some¬ times eat them. These, as w^ell as those that crow like Cocks, must be scoured. Pluck the great quills out of their w’ings, and feed them with millet, barley, and paste, cut into small pieces, pounded acorns and bran^ with pottage, or crumbs of bread steeped in water. ,N 0 . 14. 3h - They 426 NEW LONDON FAMILY COOK. They must be kept in a close place, and their feathers must he plucked from their heads, thighs, and rumps. A hen house must be large and lofty, and should be frequently cleaned out, or the vermin of fowls will in¬ crease greatly. Wormwood should be sown plenti¬ fully about their houses; and some of it should be- boiled and sprinkled over the door; vvhicii should be of smooth earth, not paved. The windows of the house sliould be open to tiie rising sun: a hole should be left at the door, to let the smaller fowls go in; the larger may be let in and out by opening the door. There should be a small slidimj board to shutdown when the fowls go to roost; which would prevent the small beasts of prey from committing ravages, and a good strong door and lock arc necessary to prevent the depreda¬ tions of thieves. If you set A hen upon the eggs of ducks, geese, or turkics, you must set her nine days before you put her own eggs to her. Before you put the eggs under the hen, it will be ne¬ cessary to make a particular mark on the side of them, and to observe whether she turns them from that to the other: if she does not, lake the opportunity, when she is from them, to turn them yourself. Tiie Ciigs you set her with must be new ; this may be known by their being heavy, full, and clear; you should notcliusethe largest, for they liave often two yolks; and though some are of opTuion that sucli will produce two chicken, if commonly proves a tnistake; and if thc}^ do, the production is generally unnatural. The greatest care must he taken that the hen is not disturbed while sitting, as it will cause her to forsake her nest. To prevent this, place her meat and water near her, tiiat her eggs mav not cool while she is ab- sent: stir up the straw gently, make it soft, and lay the eggs in the same order you found them. It will not be amiss to perfume her nest with rosemary or brimstone. Be careful the cock does not come and sit on the eggs, •SO ' as THE POULTRY YARD. 427 RS he e a quantity of barley-meal properly sifted, and mixed with new' milk. Makeitinto a stiff dough paste; then make it into long erams or rolls, big in the middle, and small at both ends. Wet them in luke-warm milk, give the turkey a full gorge three times a day, at morning, noon, and night, and in a fortnight it will be as fat as necessary. 8 ’ The rye befo sickly ti health. 432 NEW LONDON FAMILY COOK. The eggs of turkies are very wholesome, and contribute greatly to restore decayed constitutions. Pea Fozvls, Feed these as you do turkies. They are so extremely shy, that they are seldom found for some days after hatching; and it is wrong to pursue them ; as many people do, in the idea of bringing, them home, as it only causes the hen to carry the youngones through dangerous places,andbyhurryingshe treads upon them. The cock kills all the young chicken he can get at, by one blow on the centre of the head with his bill; and he does the same by his own brood before the feathers of the crown come out. Nature therefore impels the hen to keep them out of his way till the feathers rise. Guinea Fowls. Guinea hens lay a great number of eggs; and if you can discover the nest, it is best to put them under common hens, who are better nurses. They require great warmth,, quiet, xmd careful feeding, with rice swelled with milk, or bread soaked in it. When first hatched, put two pepper-corns down their throats. Pigeons. The best time to furnish yourself with pigeons is in the month of May or August; they are then young, and in fine condition. There are various sorts, such as carriers, pouters, runts, tumblers, &-c. but the two principal are, the tame and the dovecot. The former of these is more valued for its beauty and largeness of its body; but the latter*,® fihich is the kind usually kept in dovecots, and thence receives its name, is smaller, and not so handsome. Tame pigeons generally produce but two young ones at a brood ; but they make some amends for the smallness of the number by the frequency of their hatching; for if well fed and looked after, they will have young ones twele or thirteen times in the year. In chasing them the beauty is generally most regarded ; but care should be taken to pair them well, because, they will then be more-firmly attached to each other. Particular care must be taken to keep them clean, for they dislike dirt, though they make a great deal of it. Their best food is tares or white pease; they should have some gravel scattered about their house, and clean water set in different places. Great care must be taken to preserve them from vermin, and their nests from starlings and other birds; the latter will suck their eggs, and the former entirely destroy them. The 'JHIE POULTRY YARD. 433 'I'lie ilovecot, or common pigeon, deserves very great at¬ tention ; and of this breed is properly that whicli is called the blue pigeon. This has the advantage of many other kinds; it is hardier, and will live in the most severe weather. If the breed should be two small, it may be mended by putting amongst them a few tame pigeons, of the common kind, the least conspicuous in the colours, that the rest may the better take to them from their being more like themselves. A proper proportion of the sexes should be particularly observed among pigeons; for nothing is more hurtful than having too many cocks, especially of the larger or tame kind. An abundance of cocks will thin the dovecot, for they will grow quarrelsome, and beat others away, till, by degrees, a very thriving dovecot shall be, by this single mis¬ take, reduced to a very poor condition. The ringdove has been intoduced into the dovecots, by setting the eggs under a common pigeon; they will in this case live, and lake their chance among the others; they have two advantages over them, their largeness, and their hardi¬ ness; they will live on any food, and endure the severest weather. The best and easiest method of making dovecots is, to build the wails with clay mixed with straw ; they may be made four feet or more in thickness, and while w'et, it is easy to cut holes in them with a chissel or other instrument. Of whatever materials the cot is erected, it should be white¬ washed frequently on the outside. Pigeons, as we have already observed, are very clean birds; they love the appear¬ ance of neatness, and, besides this, the colour renders the building more cons{)icuous. With respect to pigeons’ food, exclusive of the peas and lares already mentioned, barle30s very proper, as it not only strengthens them, but promotes their laying: buck-wheat will likewise have the same effect. In general, however, the common pigeons in a dovecot take care of themselves, and need but little food from their keeper. Pigeons are very loud of salt, and therefore should have a large heap of clay laid near the dovecot; let the brine done with in the family be frequently beaten among it; or you may make a kind of inortar with iime, sand, day, and salt, wiiich they will peck with great satisfaction. Wnen tiius made on purpose for them, it is best to make it thin, and keep it so by often mixing brine with it. The use of ^alt is of much more advantage to pigeons ihaa: that merely of pleasing them, for nothing will recover them so NO. 14. 3 I readily 434 NEW LONDON FAMILY COOK. readily from sickness ; a mixture of bay-salt and cummin- seed being with them an universal remedy for most diseases. Various methods have been used to make pigeons love their habitation. Some recommend the use of assafoetida, and others, cummin-seed, for this purpose; but the best method is, to keep up constantly the salted clay as before described; that is what the}' love, and they will stay where they can have plenty of it. Pigeons are sometimes apt to be scabby on the backs and breasts, which distemper will kill the young, and make the old ones so faint as to prevent them taking their flights: to cure this take a quarter of a pound oi' bay-salt, and as much common salt, a pound of fennel seed, a pound of dill seed, as much cummin seed, and an ounce or tw'o of assafoetida; mix all together with some w heat flour, and some fine worked clay well beaten together; put it into tw'o pots, and bake them in an oven. When cold, lay them longways o;i the stand or table in the dove-house, and the pigeons, by peck¬ ing the mixture w ill soon be cured. Rabbits. Tame rabbits are very fertile; they bring forth young every month. As soon as the dee has kindled, she must be put to the buck, otherwise she will destroy her young. The best food for them is sweet hay, oats, and brait, marshmal¬ lows, sowthistle, parsley, cabbage leaves, clover-grass, &c. which must be always fresh. Be careful to keep them ex¬ ceedingly clean, otherwise they w ill not only poison them¬ selves, but those who look after them. MANAGEMENT OF THE KITCHEN GARDEN AND IIOT-EIOUSE. General Observations. IT is not within our plan, to enter into a detailed system of gardening, in all its various branches ; but we shall furnish such information, as will be of essen¬ tial service to the master, or mistress, of a family, in pointing out what is requisite to be done, in the re¬ spective seasons of the year; as also in a general way, the THE KITCHEN GARDEN, &C. 435 the most approved modes of culture, for the different articles of kitchen use, &c. Inded, in small families, where a regular gardener may not be kept, we flatter ourselves that tliis brief treatise will be found to supersede the necessity of every other, as far as relates to the Kitchen Garden only. Without stopping to expatiate upon the superior quality of vegetables, when taken immediately from the garden; or upon the advantage, and pleasure, of having them cultivated under our own inspection, we shall proceed to offer some remarks, as to the most, proper Situation for a Kitchen Garden. It should be as close as may be convenient to the dwelling house; for it is not so likely to be well attended to, if out of sight of the owner; and, if it lie at a great distance from the house, a considerable part of the labourer’s time will be lost in going backwards and forwards. If you have an opportunity of chasing your situation, and if you intend to have a pleasure garden as well as a kitchen garden, it would be well, before the general plan of the former is settled, that a jrroper piece of ground should be chosen for the latter, and the plan so adapted that it may not become offensive to the sight, which may be effected bv plantations of shrubs, &.c. to screen the walls. '^I’he figure of the ground is of no great moment; as in the distribution of the quarters, all irregidarities may be hidden; but, if there be no obstacles, a square, or an oblong, is pre¬ ferable. The most particular thing to be considered is, to chuse a good soil, neither loo wet, nor too di'y ; nor should it be too strong or stubborn, but easy to work. Jf the spot should not be level, but high in one part and low in another, it would not be advisable to level it; for by irregularity, you will have the,advantage of liaving the high ground for early crops, and the low part for late crops, whereby the kitchen may be the better supplied throughout the year, fn very dry seasons, when, in the uj)per part of the garden, the crops will suffer with drought, then the lower part will succeed, and so on the contrary; but you must not direct the planting a very low moist spot of giound for a kitchen garden; for though, in such soils, garden herbs are commonly more vigorous and large in the summer season, they are seldom so well tasted, 3 1 2 or 436 NEM' LONDON FAMILY COOK. or wholesome, ns those which grow upon a moderate soil; especially, as in this garden your best fruits should be planted. The kitchen garden should be fully exposed to the sun; hut, if it be defended iVoui the north wind by a distant plantation, it wdll greatly preserve the early crops in the spring. But such a plantation should neither be too near, nor very large; for where kitchen gardens are placed near woods, or large plantations, they are generally much more p'oubled with blights, in the spring, than tiiose vyhich are more exposed. The quantity of ground w'hich is necessary for a kitchen garden, must be proportioned to the number of the family, or to the quantity of herbs desired: it may be from half an acre to four or five acres ; and the sooner that it is made and planted, the ]jroduce of it will be earlier in perfection. .Fruit trees and asparagus require three years to grow, before any produce can be expected from them; so, that the later the garden is made, the longer it will be before a supply of those things can be had for the table. The garden should be walled rounrl ; and, if it can he contrived, so as to plant both sides of the walls which have good aspects, it will greatly increase the quantity of wall fruit; whilst those slips, which are outside of the walls, will he useful for the planting of gooseberries, currants, straw¬ berries, and some sorts of kitchen plants. The least wddth of these slips should be twenty five or thirty feet, but if double that width they will be the better, as the slips will be more useful, and the fruit trees will have a larger scope of good ground for their roots to run. The walls should be about ten or twelve feet high. The soil of the kitchen garden should he at least two feet deep, but if dee[)er, it will be still better, otherwise there will licarcely be depth enough for such sorts of esculent roots, as carrots, parsnips, beets, &c. Next to walls of good aspect the borders should be, at least, eight or ten feet wide; and in them may be sown many sorts of early crops, if exposed to the south: on those exposed to the north, you may have some late crops ; but the planting of any sort of deep rooting plants too near the fruit trees, especiali}^ pease and beans, is not advisable. The walks, as well as the borders, should be proportioned to the size of the ground, from three or four feet, to ten or twelve. Tiiey should not be gravelled, for by wheeling manure, watei, &,c. upon them, they would soon be defaced; nor should they be laid with turf; for, in green walks, when THE KITCHEN GARDEN, &C. 437 they are much used, the turf is soon destroyed. The best v.'aiks tor a kitchen garden are, tliose whicli are laid with a binding sand ; hut, where tiie soil is strong, and apt to re¬ tain the wet, theVe should be some nanow underground drains made, by the side of the walks, to carry off the wet. Where the around is wet, some dry rubbish should be laid at the bottom of them. When either weeds or moss begin to grow', scuffle them over with a Dutch hoe, in dryweather; rake them over, a day or two after, and they w ill be as clean as when first laid. The best figure for the quarters is, a square or an oblong, but they may be of any other shape which will best suit tlie ground. The garden having been laid out, if the soil be strong, and subject to retain moisture, there should be underground drains made; as, otherwise, most sorts of kitchen plants will suffer greatly in winter; and, if the roots of the fruit trees get into the wet, they will never produce good fruit. In one of the quarters best defended from the cold wdnds; or, in either of the slips, without, the garden w all, which is fully exposed to the sun, lies convenient, and is of a proper width, room may be made, for hotbeds for early eucumbers, melons. Sec. Where there can be a slip long enough to contain a sufficient number of beds for two or three years, it will be of great use; because, by the shifting of the beds annually, they will succeed much belter than when they are continued for a number of years on the same spot of ground. As it will be necessary to fence the melon ground with a reed hedge, it may be made to move awuiy in pannels; and then that part w hich was on the upper side the first year, may be carried down to a proper distance below that which was the lower hedge: so that there will be no occasion to remove more than one of the cross hedges in a year. Of general culture, the chief points consist in w'ell digg¬ ing, keeping clean, and manuring the soil, and giving pro¬ per distance to the trees and plants, according to their dif¬ ferent growths. The dunghills should be kept clear from weeds; for, if the seeds of weeds are suffered to scatter upon the dung, they will be brought into the garden. Carry off' ail the refuse leaves of cabbages, the stalks of beans, and haulm of pease, as soon as they have done bearing. When the cabbages are cut, the leaves should be carried out w hile fresh, and may be useful for feeding cf hogs, &(*. This will preserve neatness, and free the garden from ill scents. As rain water (next to pond and river water) contributes most 438 NEW LONDON FAMILY COOK. most to the vegetation of plants, drains should be contrived, to carry the rain water from the roofs of the dwelling, ficc., into a basin, or reservoir. If you have hard water only, pump it several days before it is used; lumps of chalk, thrown into the well, and more when the water is drawn, will much con¬ tribute to soften it: a basin, for its reception, made with clay, will soften it more than if made with bricks. If you have no convenience for constructing a basin, two or three tubs should be procured at spring: oil casks,or rum puncheons will answer the purpose; coat them with white paint; and, before they are dry, strew' sand over them; repeating this painting and sanding three or four times on the bottom, both inside and outside, and the tubs will last many years. Sink them into the ground ; and convey the wuater into the highest tirst, from which it may easily be conveyed to the others by wooden troughs. Put chalk at the bottom.—One of the tubs near the hotbeds will be very convenient; and also, one near the strawberry plantation; as, in dry weather, there will be no fruit unless they are watered.—A tub should also be sunk in the ground, to receive the drainings of the dung- liill, the chamberlye from the house, and the brine in which meat has been salted: this will serve for w atering asparagus, and other early crops, blighted fruit trees, &:c. Hotbeds. Those which are mostly used in the kitchen garden, are made w ith new horsedung, or with tanners’ bark, in the fol¬ lowing manner: take a quantity of new horsedung, in which their should be some litter or straw’, but not in too large a pro- ^ portion: the quality of this mixture must be, according to the length of the bed intended, wdiich, if early in the year, should not be less than a good load for each light. This dung should be thrown up in a heap, mixing w ith it some seacoal ashes, which will help to continue the heat: it should remain six or seven days in this heap, then it should be turned over, and the parts w ell mixed together, and cast into a heap again, where it may continue five or six days longer,by which time it will have acquired a due heat; then in some well sheltered part of the garden, a trench should be dug out, in length and width proportionable to the frames in¬ tended for it; if the ground be dry, about a foot, or a foot and a half deep; but, if wet, not above six inches; then the dung should be wdieeled into the opening, and every part of it stirred with a fork, to lay it exactly even and smooth through every part of the bed; as also, to lay the bottom of the heap (which has commonly less litter) upon the surface ‘i • ©f THE KITCHEN GARDEN, 5 :c, 4 S.Q of the bed: this will prevent the steam from rising so plen¬ tifully as it would otherwise do. Farther to prevent this, and the heat from rising so as to burn the roots of whatever plants may be put into the ground, it will be a good way to spread a layer of neats^ dung all over the surface of the horsedung.— If the bed be intended for cuciunbers or melons, the earth should not be laid all over the bed at first ; only a hill of earth should be first laid in the middle of each light, on wdiich the plants should be planted, and the remaining space should be filled up from time to time, as the roots of the plants spread ; but, if the hotbed be intended for other plants, then, after it shall have been well prepared, it should be left two or three days, for the steam to pass off, before the earth is laid over. — AUvays observe to settle the dung close with a fork; and if it be pretty full of long litter, it should he trodden down close in every part, or it will be liable to heat too violently. During the first w'eek, or ten days, after the bed is made, the glasses should be but slightly covered in the night, and, in the daytime, they should be raised, to let out the steam, which usually rises very copiously while the dung is fresh : as the heat abates, the covering should be encreased. The hotbeds which are made with tanners’ bark are pre¬ ferable to the above, espeeially for all tender exotic plants ©r fruits, which reepffrean even degree of warmth, to be con¬ tinued for several months, The manner of making these is as follows Dig a trench in the earth, about three feet deep, if the ground be dry; but, if wet, not above six inches, at most, and raise it in proportion above ground, so as to admit of the tan being laid three feet thick. The length must be proportioned to the frames intended to cover it, but that should never be less than eleven or twelve feet, and the width not less than six. This trench should be bricked uo round the sides, to the abovementioned height of three feet, and should be filled with fresh tanners’ bark, wdiich should be laid in a round heap, for a week or ten days, before it is put into the trench, that the moisture may ttie better drain out of it. Then put it into the trench, and gently beat it down, equally, with a dung-fork ; but it must not be trodden, whith would prevent its heating, by settling it too close: put on the frame over the bed, covering it with the glasses, and, in about a fortnight, it will begin to heat; at which time may be plunged into it, pots of plants or seeds, observing not to tread down the bark in so doing. These beds will preserve a proper temperature of heat for three 440 iS'EW LONDON FAMILY COOK. » three or four months, which may be continued two or three months longer, by adding fresh bark, whenever the warmth begins to decrease. Frames vary in size, according to the plants which they are destined to cover. If designed for ananas or p/ne apples, the back should be three feet high, the lower part fifteen inches: when the bed is intended for taller plants, the frame must be made proportionally higher; if for seeds only, it will not be necessary to employ frames more than fourteen inches in height at the back, and seven in the front.—The glasses of hotbeds may be shifted or lilted at one end, to admit tlie fresh air, and to let out the steam, as occa¬ sion require. GARDENER’S ALMANAC; OR, COMMOM- PLACE BOOK. WE shall now briefly point out what is requisite to be done, in each succeeding month; and shall after¬ wards point out the mode of culture, for such articles as are in the greatest request. To render these monthly directions more extensively useful, we shall, in addition to the kitchen-garden, comprise the orchard, and the fruit-garden, JANUARY. Kitchen Garden. Wheel dung, in frosty weather, where wanted. Big, and throw into ridges, all vacant ground. Sow the second crop of early pease and beans. -carrots, spinach, radishes, lettuces, and parsley. Examine the early pease and beans ; stick the pease. ■Plant out endive for seed, and to blanch. Examine cauliflower plants and lettuces, and earth them up. Sow more pease and beans at the end of the month. Plant out carrots, parsnips, leeks, and cabbages, for seeds. Prepare hotbeds for cucumbers, cauliflowers, and salading. Plant asparagus on hotbeds, for second or third crop. Keep mushroom beds well covered. Orchard and Fruit Garden. Prepare ground for planting fruit trees; and cover the roots of those which are planted the beginning of the winter. Prune THE gardener’s ALMANAC. 441 Prune standard trees. In mild weather prune vines, gooseberries, currants, and raspberries; but omit stone fruil. , Lav ho^oung to the roots of blighted or sickly fruit trees. Make fresh beds of sira-.v berries. Repair the espaliers, and fasten the branches. In mild weather cut the^grafis. Make hotbeds for forcing strawberries. FEBRUARY. Kitchen Garden, Plant out cucumbers into small pots. Sow pease, beans, carrots, radishes,lettuces, &c. Examine cauliflower plants and lettuces. Draw up the earth to the stems> of pease and beans. Sow melons for the first crop. -cresses, mustard, radishes, and celery. —- cucumber and melon seed every ten days. -cabbages and Savoys. Plant garlic, rocambole, cives, onions, and shalots. Trench the ground for the principal crops of onions, car- rots, parsnips, &c. Sow coss and Silesia lettuces. Transplant winter lettuces. Sow scorzonera, salsafy, borage, marigolds, &c. Plant horseradish. Sow curled parsley. Prepare ground for new asparagus beds. Plant asparagus for forcing. Sow the general crop of onions, carrots, pease, beets, and ' parsnips, and plant beans, potatoes, &c. Plant out cauliflowers from under glasses. -cucumbers when thev have five rough leaves. Orchard and Fruit Garden. \ Repair espaliers. Finish pruning all sorts of fruit trees. .Dig the ground amongst the young fruit trees. Plant cuttings of gooseberries and currants. Sow the kernels of apples and pears. Finish planting of fruit trees. Make drains in the orchard, to keep it dry. Destroy moss,' 8ic. Take away the mats from before the fig trees. Plant out the stocks for budding and grafting, NO. 14. 3 K Earth 442 NEW LONDON FAMILY COOK. Earth up and water the strawberries on hotbeds. Graft at the end of the month. MARCH. Kitchen Garden. Make fresh hotbeds for cucumbers and melons. Sow Ciintaleupe melons and Turkey cucumbers. -a‘^paragus_, nasturtiums for pickling, and Alexanders. -cabbages, cauliflowers, chardons, turnips, and lettuces. Make fresh plantations of asparagus. Dress artichokes, and make new plantations. Plant cauliflowers out from under the bellglasses, also those raised at spring. Sow parsley, thyme, basil, marjorum, &c. Plant slips of pennyroyal, balm, camomile, and other aro¬ matic herbs. Sow marrowTat pease, and plant Windsor beans. ' -endive. Savoys, red cabbages, and sinochia. Pork up asparagus, and give air to the hotbeds. Sow French beans, on dry ground, and brocoli. -cucumbers and melons for bellglasses, latter end of the month. Plant onions, for seeds, W'ith leeks and endive. Finish sowing onions, carrots, and leeks. Orchard and Fruit Garden. Take up the fruit trees you intend planting, and, if the ground be not ready, lay them in trenches, to retard the shootinff. ^ O Finish pruning early in the month. Place mats, branches of yew, fir, fern, or old fishing nets, before the fruit trees. Graft trees, shorten the shoots of grafted trees, and cut oflf the heads of budded trees. Pick off the decayed leaves of forced strawberries, and water them plentifully. Uncover fig trees, and give them some liquid manure. Hoe the grpund between fruit trees. Cut down fresh planted peaches and nectarines. Dress the strawberry beds. Examine fresh planted standard fruit-trees. Plant cuttina:s of vines. O Examine the beds of cherry kernels, and other seedlings. .-" ■ •— grafted trees, and make layers of vines. 1 APRIL. THE GARDENERS ALMANAC. 443 APRIL. Kitchen Garden. Finish planting asparagus. Weed old asparagus beds frequently. ' Continue planting beans, and sowing pease every fortnight. Sow Freneh beans every week this month, with radishes, spinach, and cresses, mustard and lettuces for seed. Hoe well the ground round cabbages and cauliHowers. Plant out melons and cucumbers. Prick out, from the seedbeds, cauliflowers, celery, cabbages, and Savoys. Plant out aromatic herbs. Sow turnips every fortnight, and hoe those already come Sow scorzonera, salsafy, purslane, celery, and Hnochio. Examine beds of onions and carrots, and clear away the weeds which are high. Hoe well the ground where potatoes are planted before they appear. Dig between the rows of pease and beans with,a three- tined fork. Prick out celery plants. Examine the melon plants, pinch and earth them up. Take off the young shoots from artichokes. Sow carrots. Cut off the tops of beans in flower. Plant cucumbers and melons under bell or handglasses. Separate these plants, to prevent their farina mixing, which would degenerate the sorts. Sow capsicums and gourds. Orchard and Fruit Garden. Finish planting fruit trees, and mulch them well. Water and apply hogsdung to blighted trees. Plant vine cuttings, and examine the budded trees. Weed and fork strawberry beds. Thin apricots. Examine the vines, and pull off improper, buds. ■ ■ ■ ■■— grafted trees. Water and lay turf round fresh planted trees. Turn up weather-boards on the tops of walls in gentle rains. Thin apricots very much, if a plentiful year. 3 K 2 MAY. 444 NEW LONDON FAMILY COOK. MAY. KHchcn Garden. . Prevent all weeds flowering. Pork tiie ground near pease and beans. Sow pease, and plant beans for the late crops. — the large sorts of kidney beans. — cresses and mustard on a cool border, and hoe that which is for seed. Plant out capsicums, tomatos, celery, and gourds. Transplant Savoys and cabbages, for vvinier use. Sow melon seed for bellglasses and oiled paper. Pork up the ground round cabbages and cauliflowers, where spinach and radishes have grown. Cover cauliflower leaves over the flowers of the plants. Transplant radishes for seed. Hoe onions and carrots. Sow carrots for autumn use. Transjtlant lettuces upon north borders, and sow some seed. Stake the seedbeds of leeks, onions, cabbages. See. Hoe turnips to a proper distance, and sow more seed. Sow cabbage turnip, and turnip rooted cabbage. -cucumbers for bell and handglasses. Exan.ine the cucumbers and melons under frames. Sow skirrets, salsafy, and scornozera. — cucumbers for pickling, and plant out others. Plant out spring-sown cauliflowers, and sow more seed.. Sow broccoli and boorcole. Tie up early cabbages. Lay tiles under scarlet strawberries in hotbeds, and water them. Orchard and Fruit Garden. P.xamine the fruit trees, and disbud them. Thin aprieots. Examine strawberry-beds for male hautboys, and mark them. Plant male hautboys, or hermaphrodite strawberries, amongst the chilis. Water fruit trees^ attacked by insects. Disbud and nail vines. Take off clay from new grafted trees. Look over espalier and dwarf fruit trees. Examine stocks budded last summer. JUNE. THE gardener’s ALMANAC. 445 JUNE. Kitchen Garden. Sow pease and plant beans for an autumn crop. Plant out melons for hellglasses and oiled paper. Fresh line the melon beds. Slick the pickling cucumbers. Continue sov\mg French beans. Kail up the vines of cucumbers against walls. Examine melons on the tan-bed^ and pinch off the runners. Lay tiles under melons to help tliem in ripening. Hoe tnrni])s, and sow more seed. Sow lettuces on moist ground. I'ransplant endive. ’ Sow embve for winter use. Plant celery in trendies for blanching. Sow cucumbers in the open ground. Prick out the first sown broccoli. Sow the third crop of broccoli. Plant out the first crop of borecole. Sow the last crop of boiecole. ■-:-Savoys and late cabbages. Prick out turnip cabbage, Anjou cabbage, and cabbage turnip. Sow and prick out, at the end of the month, Brussels sprouts. Finish hoeing onions, carrots, and parsnips to their pro¬ per distance. Thin beets, and dig up the intervals. Transplant leeks into double rows. Prick out cauliflowers sowm in Mav. Plant and slip aromatics and potherbs. AVeed the beds of physical herbs and hoe the alleys. Gather herbs for drying and distilling., -seeds as they ripen. Weed asparagus beds. Orchard and Fruit Garden. Examine the walls, and remove shreds too near fruit. Thin apricots for the last time. -peaches and nectarines. Examine trees frequently, and pull off improper shoots. Water and mulch new planted trees. Examine and nail up the shoots of vines. Look over the young stocks. Bud apricots, peaches, and nectarines. Pull 446 NEW LONDON FAMILY COOK. Pull off strawberry runners. Take off in pots the first runners of the Alpine strawberries. Cover cherry trees with nets. Cut off strawberry tops for crops in autumn. JULY, Kitchen Garden. Plant the second crop of Savoys. ,. Prick out the third crop of Savoys. Transplant the early sown broccoli. Prick out the second crop of broccoli. Sow the last crop of broccoli. -and plant out endive. Plant out autumnal cauliffowers. Pull up onions and dry them. Take up garlic, shalots, and rocambole. Sow and transplant lettuces. Stick the cucumbers sown in June. Earth up the first crop of celery. Plant the second crop of celery. Prick out the fourth crop of celery. Sow sugarloaf cabbages for coleworts. -carrots for the autumn. Weed the early carrots. Gather flowers and herbs for drying. Sow large turnips for cattle. Hoe the turnips. Plmit kidney beans for the last crop. Sow turnip rooted and common radishes. -round leaved spinach for autumn use. Cut down asparagus. Pull oft' suckers from artichokes. Sow onions for winter use. ' Examine melons under frames, oil paper, and on tan. -cucumbers under bellglasse3,and nail those against walls. Prick out and plant cabbages. Savoys, and red cabbage. Protect seed from birds, and gailier it as it ripens. Orchard and Fruit Garden. Cover currant trees witii mats, to keep the fruit back. Examine the walls, and remove shrubs too near fruit. Nail branches of vines frequently. Examine wall trees of all sorts, --fig trees and espaliers. Pork up the borders where fruit trees grow. Finish THE gardener’s ALMANAC. 447 Finish budding. Examine grafted or budded trees. Take off strawberry runners and plant them. Finish thinning peaches and nectarines. Thin apples and pears if very plentiful. Destroy insects, &c. Apply hogsdung to blighted trees. AUGUST. Kitchen Garden. Sow seeds of early cabbages. Earth the first, plant the second, prick out the third and fourth crop of broccoli. Plant out the autumnal cauliflowers. Sow winter spinach. Plant out and sow lettuces. Hoe and sow radishes, and turnip radishes. Tie up endive for blanching. Gather pickling cucumbers. Earth up and stick pickling melons. Prick out coleworts, if too thick in the seedbed. Defend melons from wet. H oe and earth up boorcole. Savoys, and cabbages. Search for caterpillars. Gather seeds as they ripen. Sow cauliflower seed for bellglasses in the winter. Hoe and sow turnips. Earth up the first, and plant out the third crop of celery, for blanching. Destroy weeds before they seed. Sow small sallading every w^eek. Weed beds of seediin2:s. Sow fennel, angelica, parsley. Sic. -pease, and plant beans for a late crop. Orchard and Fruit Garden. Nail up and pinch branches of vines. Take off strawberry runners. Preserve strawberry seeds on paper. Transplant seedlings of strawberries. Finish budding and disbud the stocks. Fork up the borders and rake them. Weed the vinevard. %j Nail the shoots of peaches and nectarines. Nail up fig trees with strong nails. Examine fruit trees of all sorts. SEPTEMBEIl. 448 NEW LONDON FAMILY COOS, SEPTEMBER. Kitchen Garden, Plan out Anjou, turnip rooted,-and cabbage turnip. Sow and transplant lettuces. Pi eserve radish seed from birds.. Sow carrot seed. Plant out cole worts. Prick out caulitlowers. Earth up autumn cauliflowers. Hoe turnips. Weed seedbeds. Blanch cardoons. Gather seeds. Make mushroom beds. Sow small saliading. Plant out Brussels cabbage, or sprouts. Earth up the first and second crops of broccoli, transplant the third, and [iritk out the fourth. Bianch some of the third crop of endive. Earth up the second crop,of celery, and plant out the last. Prick out tile early cabbages sown in August. Plant the last crop of boorcole, Savoy^s, and red cabbages. —— out white Scotch cabbastes for cattle. ^ • 1 Cover melons and cucumbers with mats or masses. o _ ' Orchard and Fruit Garden. Gather fruit and lay it in a cool place, IMake plantations of strawberries. Nail up vines and pinch the shoots. Destroy insects. Top-dress fruit trees. Put grapes into bags of paper, gauze, or crape. Place lights and glasses before grape-s. Cut branches of grapes half through, to assist them in ripening. Plant cuttings of gooseberries and currants. OCTOBER. Kitchen Garden. Plant out cauliflowers under bellglasses, frames, and on a south border. Plant out early cabbages. Weed and thin spinach. Blanch endive. Earth tip celery. Transplant THE KITCHEN GARDEN. 415 ) Transplant lettuces under a frame, on a south border, and under bellglasses. Sow pease under a south wall. -small sallacling. Earth up broccoli. Sow carrot and radish sCeds. Cut down asparagus stalks, and dress the beds. Weed onions and carrots. Kecj) mushroom hetls dry. Trench all vacant fjround, and leave it in ridges. 1) ress beds of aromatic and potherbs. Eorce mint. Finish planting-Anjou cabbages, cabbage turnips, and tur¬ nip cabbages. Earth up cabbages of all sorts. Plant magazan beans. Orchard and Fruit Garden. Finish planting strawberries, and dress the beds. Pot strawberries for forcing. Plant gooseberries, currants, and raspberries. Prune wall trees, and crop the borders. Prepare ground for [)lantlng fruit trees. Plant fruit trees of all sorts. Gather iVuit. Prune espalier trees and standards. NOVEMBER. Kitchen Garden. Give air to caulitlowers and lettuces under glasses and itt frames. Take up carrots, parsnips, and beets. Preserve scorzonerujsaisatjgand Hamburgh parslejgin sand. Tiike up potat(;es. Prepare hotbeds for forcing asparagus. Dress artichokes. Plant endive on ridges, and tie some up for blanching. Earth up celery. ■-broccoli. Savoys, boorcolc, and cabbages. Cut down the stalks of autumn asparagus. —:--beans sown in September. Sow small sallading. Finish cleaning seeds. ^ T NO. \J. Orchard 450 NEW LONDON FAMILY COOK. Orchard and Fruit Garden. Finish pruning espaliers and standard fruit trees. Pull off the autumnal figs. Finish pruning gooseberries and currants. ■-planting fruit trees. Gather late fruit. Examine the pears, &c. in the fruitery. Place the Alpine strawberries in pots under a frame. DECEMBER. Kitchen Garden. Give air to forced asparagus, to colour it. Examine the mushroom beds. Sow the second crop of hotspur pease. Plant a second crop of beans, and in frost coyer (.he first. Earth up celery, and blanch endive. Sow radish and carrot se^d in a warm situation. Give air to cauliflowers and lettuces under glasses and in frames. Weed onions and carrots. Orchard and Fruit Garden. Stake newly planted standard trees, and munch them. Place the Alpine strawberries on a gentle hotbed. Fixamine and rub the p^ars, in the fruitery. Ei[)en medlars. We conclude these Monthly Directions with the following useful gardener’s TABLES. Mooons Rising and Setting. At four days old, it sets at, and shines till, about 10 at night. 5 - about - 11 6 - about - 12 7 at near 1 in the morn- in.o;. 15, at full, it rises about 6 in tlie evening. 16 at 1 after 7 17 at i after 8 18 about 10 19 about 1 1 20 about 12 This table is for the purpose of ascertaining moon¬ light evenings. Land ^lODE OF CULTIVATING VEGETABLES. 451 Land Mcamrc. In one square Acre are 4 Square roods, each rood 40 rods. IGO Rods, each rod iG feet and a half. 4,840 Square yards, each yard 9 f^^et. 43,5G0 Square feet, each foot 144 inches. 174,240 Squares of six inches, or oG inches. G,272,G40 Square inches. .MODE OF CULTIVATING VEGEl'/iBLES, (^’c. S^c. Angelica. A MOIST soil best suits what is called the couiiiion Gar¬ den Angelica. The seeds of this plant should be sown soon after they are ripe, in the month of September, by the sides of ditches, or pools of water, about three feet asunder. The second year after sowing, they will shoot up to flower. Thev may be continued three or four years, by cutting off the stems, and leaving tlie roots, from the sides of which shoots will put out; but, if allowed to seed first, the roots will pe¬ rish. Artichokes. About the beginning of March, remove all the eartli from about your old stocks, down below the part whence the young shoots arise, clearing the earth from betw'eeii the slioots: then chuse two of the best looking plants from the under part of the stock. In slipping off the other shoots, be care¬ ful not to injure the plants, which are to remain for a crop; then, with your thumb, force off all the other plants and buds close to the head of the stock, and, with your spade, draw the earth about the two plants which are left, and close it fast to each of them with your hands, separating them as far as may be convenient, without breaking them, cropping off the tops of the leaves which hang down. Your ground being levelled between tlie stocks, you may sow thereon a small crop of spinach, which will be taken off before the artichokes will cover the groutid. Towards the end of April, or early in May, carefully look over the stocks, and draw up all young plants from them, which may have been produced from the roots since their dressing; and cut off all suckers, produced 3 L 2 from 452 NKW LONDON FAMILY COOK. from the stems of tUe artichokes, leaving only the principal head, by which means your fruit will be larger. VA^hen the artichokes are fit to gather, break, or cut tiiein clown close to the surface of the ground, that the stocks may make fresh shoots by the middle of November, which is the season for earthing. This should be done as follows:—Cut off all the young slioots close to the ground; then dig between every stock, as in the common method of trenching ground : tliis will guard them against common frost. If the weather prove mild, earthing may be deferred till December. If there be any danger of severe frosts, lay some long dung, pease-haulm, tanners’ bark, or any other light covering, over the ridges, which will keep out the frost: this, being at a distance from the roots, will not injure them ; but it must be carefully taken off earl y in February, or sooner, if the season be mild. After earthing, you have nothing more to do till March, when the plants will have grown through the ridge of the earth, and you must proceed as before. To make a new plantation of artichokes, dig and bury some rotten dung in the ground allotted for that purpose; chuse such plants as w^ere taken from your old stocks, wliich are clear, sound, and not woody, having some fibres to their bottom. Cut off the knobbed woody part, which Joined them to thestock; and, if it cut crisp and tender, it is good; but, if tough and stringy, throw it away: next cut off the large outside leaves of the plants intended for planting pretty low, that the middle, or heart leaves, may be above them. If the weather be very dry, or the plants have been any time taken from the stocks, it will be convenient to set them up¬ right, in a tub of water, for three or four hours before they are planted, which will greatly refresh them. AA^hen you proceed to planting, range a line across the ground, and plant them, at twa) feet distance from each other, in row^s: if designed for a full crop, five feet distance row from row : they must be set about four inches deep, and the earth closed very fast to tlieir roots; watering them two or three times a week, untd they begin to grow\ IShould any of the spring plants not fruit in autumn, at the season of earthing-up your roots, tie up the leaves with a small willow twig, Scc. laying the earth up close to it, so that the top of the plant may be above ground; and, when the frost comes on, cover the top with a little straw', or pease^ haulm, to juevent their being killed by frost: they will thus produce fruit in winter, or early in the spring. If your stocks shoot weak in the spring, uncover' them, 2 loosen MODE OF CULTIVATING VEGETABLES. 453 loosen and break the earth about them, raise a small hill about the plants of each stock, by levelling the rest; and, in three weeks, or a month, they will be fit to slip. Artichokes, planted in a moist rich soil, produce the finest fruit: where such a soil can be obtained, it will be well to make a fresh plantation every spring. As the roots will not live through the winter in a very moist soil, your stocks, which are intended to remain, to supply the table early, and to furnish plants, should be in a drier situation. For this purpose, an open spot of ground is necessary. Asparagus. This plant is propagated by seeds; for which purpose, a number of the finest buds should be marked in the spring, and permitted to run up for seeds. Wiien the buds are left, thrust a stake dowm by each, being careful not to injure the crown of the root. These stakes will serve to distinguish them from the others, when they are all run up, and to fas¬ ten the shoots to, when they are advanced in height. To- w ai ds the end of September the berries will be ripe, when the stalks should be cut off, and the berries stripped into a tub, where they may remain three weeks or a month, to sweat, 'I hen fill the tub with water, and break all the husks, by squeezing them, between your hands. Pour off the water gently, and the seed will remain at the bottom. Wash it two or three times, spread it upon a mat, or cloth, expose it to the sun and air, till perfectly dry; then put it into a bag, and hang it up in a dry place till the beginning of February. At that time prepare a bed of good rich earth, made verv level, on which sow the seed, but not too thick; tread the bed all over, and rake it smooth. In the summer, keep it clear from w'eeds; and, towards the end of October, when the haulm is witliercd, spread a little rotten dung over the surface of the ground, about an inch thick, as a preservative against frosts, &c.— In the succeeding spring, your plants will be fit to plant out for good. Previously to this, prepare your ground, by trenching it well, burying therein a good quantity of rotten dung at the bottom of each trench, that it may lie at least six inches below the surface of the ground ; then level the whole, and take out all large stones. When you plant, with a narrow-pronged dungfork, carefully fork up your roots, shaking them out oftheeai th, separating them from each other, and laying their heads even.—Begin at one side of the bed, ranging a line very tight across, by which you must throw out a trench, quite straight, and about six inches deep, so as not to turn up the dung; into this lav your 454 NEW LONDON FAMILY COOK. your roots, spreading them with your fingers, and placing them upright, against the back of the trench, that the buds may stand forward, and be about two inches below the sur¬ face of the ground, and at twelve inches distance from each other. With a rake, draw the earth into the trench again, laying it very level, to preserve the roots in their right posi¬ tion ; then remove yotir line- a foot farthet back, and make another trench, in the same manner; observing, between every four rows, to leave a distance of two feet and an half, to admit a person between them, to cut the asparagus, &.c. After this process, you may sow a small crop of onions on the ground, which will not hurt the asparagus. When the asparagus is up, and the onions have raised their seed-leaves upright (which will be in a month or six weeks after planting,) you must, with a small hoe, cut up all the weeds, and thin your crop of onions. This must be done carefully, and in dry weather, that the weeds ma}' die as fast as they are cut up. This must be repeated about three times; which will keep the ground clear from weeds until the onions are fit to be pulled up, which is generally in AiUgust. Wdien you have drawn them, clean your ground well i'roin weeds; and, in October, when the haulm begins to decay, earth up the beds. Should any young haulm arise, it must be cut ofi', leaving the stems two or three inches above ground, to ena¬ ble you to distinguish the beds from the alleys. With a hoe, clear off the weeds, and dig up the alleys, bury the weeds in the bottom, and throw the earth upon the beds, so that the beds may be about five inches above the level of the alleys: then you may plant a row of coleworts in the middle of the alleys, but do not sow or plant any thir^g upon the beds. In the succeeding spring, hoe over the beds, to destroy the young weeds ; rake them smooth, and, during the summer also, keep them clear from weeds. In October, proceed as before. The second spring after planting )'ou may begin to cut some oi your asparagus, though it will be much beUcr to stay until the third. The yearly manner of dressing asparagus beds, is to clear them from weeds, dig the alleys in October, and fork the beds toward the end of March, &c.; observing, every ather year, to lay some rotten dung (from a melon or cucumber bed) all over the beds, burying some in the alleys also, at the time for digging tlieui up. Balm. This is easily propagated by parting the roots in October, that MODE OF CULTIVATIKG VEGETABLES. 4.55 that the offsets may have time to root before the frosts come on. Plant them two feet asunder, in beds of common gar¬ den earth ; keep the plants clean from weeds, aqd cut off the decayed stalks in autumn, stirring the ground between them. Basil. Basil may be propagated by seeds, and also by parting of the roots. Tlie best rime to transplant" and part the roots is in autumn ; if planted in a dry soil, they thrive in the open air iu England, and require no other care than to keep them clean from weeds; every other year they may be transplanted and parted.—The third sort must be planted in pots, and, in winter, slieltered under a frame. Beans. Magazan beans should be cultivated in a loamy soil, in rows, nearly a yard distant from each other, and about fouf inches in depth. Set the first crop the latter end of Novem¬ ber, the second in December, and the others in January, Fe¬ bruary, and March, but not so thick as the former. They should be moulded and hoed during the summer. Spanish beans may be planted in October and November, sheltered by walls or hedges : if they survive the severity of the season, they will come to perleetion early in summer. They may also be raised veiy close in beds, if covered with mats in winter; and transplanted in spring; but they should not be planted till after Christmas. Lisbon beans should be set in an open ground, at the dis¬ tance of three feet and a half between the rows, and five or six inches from each other. Windsor beans should not be set before the middle of Ja¬ nuary; the sowing may be continued, every three weeks, till the middle of May. Early beans are generally planted on warm borders; those which are designed to come first should be planted in a sin¬ gle row, near to the fence. Those which are planted early in October will come up by the beginning or middle of No¬ vember; as soon as they are two inches above ground, the earth should be carcFully drawn up to their stems, which must be two or three times repeated, to jirotect them from frost. Should the winter prove severe, it will be proper to cover the beans with pease-haulm, fern, or some other light covering, wEich must be constantly taken off in mild weather, or the beans will draw up tall and weak. If the surface of the border be covered with tanners’ bark, it will prevent the frost from penetrating the ground to the roots of the beans. 456 NEW LONDON FAMILY COOK. In the spring, when they are advanced to a foot in height, they should be fastened up to the hedge with packthread, so as to draw them as close as possible. When the blossoms begin to open toward the bottom of the stalks, the top of the stems should be pinched off, which will cause those first pods to stand, and bring them forward.—Lest this first crop should be destroyed by frost, plant more, about three weeks after the first, and so repeat planting more, every three weeks, or a month, till February. Chuse moist strong land for the later crops, for, if planted on dry ground, they seldom come to much. These after- crops may be planted, at about a fortnight distance, from Februar)^ to the middle of May, after which time it is gene¬ rally too late to plant, unless the land is very strong and moist. When the seeds are intended to be saved, a sufficient num¬ ber of rows should be set apart for that purpose, according to the quantity desired. Never suffer two of the varieties to grow for seeds in the same place, but keep the early kinds perfect; those which come the earliest should be saved for seeds.—W^hen the seed is ripe, the stalks should be pulled up, and set upright, against a hedge, to dry; turning them every third day, that they may dry equally: then they may be threshed out, and cleaned for use. It is advisable to change the seeds of all sorts of beans, and not to sow and save the seeds long in the same ground. If the land is strong where they are to be planted, it will be the best way to procure the seeds from a ligliter ground, and, for a light ground, from a stronger. Kidney Beans. Those which are usually cultivated for earl}' crops, are the small white dwarf, dwarf black,or negro,and tiieliver-coloured bean ; which may be planted in warm borders, near hedges, walls, or pales, where they will be fit for use a fortnight ear¬ lier than the other sorts.—The next are, the Battersea and Canterbury kidney beaas ; these produce their flowers near the rout, and bear plentifully for some time : the Battersea bean is the inore forward, but the other will continue bearing much longer. There are also two or three sorts, with erect stalks, which want no support; but they are inferior in qua¬ lity. The best sorts for the table are, the-scarlet-lffossom bean, and a white bean, of the same size and shape. Next to tliese is, the large Dutch kidney bean, which must be supported by stakes. The sort with scarlet flowers is prefer¬ able MODE OP cultivating VEGETABLES. 457 iib]<^ to this, abcI is also hardier: it will continue hearing till the frost puts a stop to it in the autumn. The seeds’Of all these sorts are too tender to be sown in the open air befo're the middle of April. 'I he best way to have early kidney beans, where there is no convenienc}' of frames,' is, to sow the seeds in rows, pretty close, upon a moderate hotbed, the latter end of March or the beginning of April. If the heat of the bed be sufficient to bring up the plants, it will be enough; this bed should be arched over with hoops^ . that it may becovered with mats every night, or iti bad Wea¬ ther. I'hey must afterwards be transplanted’; and, if the' weather be' dry, they must be gently watete^, t6' forward’ their taking new root. They must subsequently be managed in the same way as those which- are sown in the full ground. The second crop, for the full ground, whidir should be one' of the three large sorts last mentioned, should be sown about the middle of May. These will come into bearing before tfie early kinds are over, and, if they are of the scarlet sort, wifi continue fruitful till the frost destroys them in the autumm* The manner of planting them is, to draw shallow furrowi- with a hoe, at about three feel distance from each other, into which you should drop the seeds, about two inches asunder; then draw the earth over them so as to cover them about an inch deep. When the stems are advanced tibove ground}, gently draw a little earrh up to them, when tlic ground is dry, which will preserve them from being injured by sharp winds, Tiie}' will then require no farther care but to keep them (dear from weeds until they produce fruit, which should be carefully gathered two or tiiree times a week. The large sorts of kidney beans must be planted at a greater distance, row from row ; and, if raised in hotbeds, to have them early, the onlv care to be taken is, to allow them room, and give them as much air as can be conveniently done, when tlie weather is mild, as also, to let them have but a moderate heat. To save the seeds, the best way is, to let a few rows of them remain ungathered in the height of the season. In autumn, when they are ripe, in a dry day, j)ull up tlie plants^ aruj spread them abroad to dry; after which thresh out the seed, and preserve it in a dry place. Beet. The white and green beets, which are cultivated for the leaves, are generally sown alone, at the beginning of March, on an open spot of ground, not too moist. When they have put out four leaves, the ground should be hoed, as for car- No. 15 3 M 2 rots. 458 NEW LONDON FAMILY COOK. rots, cutting up all the weeds, and also the plants, where they are too near each other, leaving them at least six inches asun¬ der. In tliree weeks, or a month’s time, the ground should be a second time, hoed, and the plants thinned to, about eight or ten inches. In six weeks after, the ground should be hoed a third time; after which, the plants will spread, and prevent the weeds from growing. The red beet is frequently sown with carrots, parsnips, or onions ; but, where the crops of those are not timely removed, it is better to sow them separately. This sort requires a deep light soil. The seeds should be sown in March, and must be treated in the same manner as the former sort; but the plants should not be left nearer than a foot distance, or,, in good land, a foot and a half. The roots will be fit for use in the autunrp, and continue good all the winter. Borage. If the seeds are sown in the, autumn, in a warm border, the plants v/ill live through the winter, and flower early the following summer, so as to produce good seeds. The seeds should be sown wdiere the plants are to remain, for, when transplanted, they seldom succeed. Borecole, or Scotch Kale. . This should never be eaten till the frost has rendered it tender. -The plants may be set about a foot asunder, in rows, at two feet distance; and cultivated similarly to the Savoy and the common white cabbage. ‘ Broccoli. Of this, there are several kinds, purple, white, black, &c.; but the Roman, or purple, is preferable. The seeds should be sown about the latter end of May, or beginning of June, and, when the young plants have eight leaves, they should be transplanted into beds. Towards the latter end of July they will be fit to be planted out, in well sheltered ground, at the distance of a foot and a half in the vows, and two feet be¬ tween each row. —I'he sod for broccoli should be rather light than heavy. The brown, or black species, though inferior to the Roman, is much hardier. It should be sown in the mid¬ dle of iMay, and planted about two feet and a half asunder. » Naples, or white broccoli, has a wliite head, similar to the cauliflower, from which, in flavour, it is scarcely distinguish¬ able. BufIoss, _ , This may be propagated by seeds, sown in spring or au¬ tumn, on light sandy earth. When strong enough to re¬ move, plant them, at t\Vo feet distance. Burnet. MODE OF CULTIVATING VEGETABLES. 459 Burnet. Burnet will thrive in almost any soil or situation; and may be propagated either by seeds, or parting of the roots : if by seeds, they should be sown in the autumn. When strong enough to transplant, they may be planted in a shady bor¬ der, at about six inches distance each way, observing to water them till they have taken new root. Keeping them clear from weeds till autumn, they may then be transplanted to the place where they are to remain : the following summer they will produce flowers and seeds, and their roots vvill stand many years.—If the roots are parted, it should be done in autumn. Cabbages. Those which are n’ostiy cuiuvated for autumn and winter use, are the common u hitt, red, flat, and long-sided cab¬ bages : the see is of v,hicU may be sown in April, in beds of good fresh eaivii. Wlien they have about eight leaves, set them out into shady borders, about three or four inches square. In June plant them out, at the distance of three feet and a half from row to row, and at tw'o feet and a half asunder m ihe row. If this be done in dry weather, Water them, every otner evening, till they have taken fresh root, an as they advance in height, hoe the earth up round their stems Some otihem w'ill be fit for use in October, and they may be used till February, unless damaged by bad w-eather. To prevent this, they may be pulled up in November, the ground trenched m the ridges, and the cabbages laid on the ridges, on their sides, wiih the roots in the earth: after Christmas they may be cut. The etirly cabbage, atid the sugarloaf, or Michaelmas cab¬ bage, are sown about tkic end of July, or beginning of August, in an open space of ground, and set out as above. About the end of October plant them out; in May they will begin to cabbage: they ma}’ be h:id a fortnight earlier, if their leaves are tied in with a small osier tw'ig. The early cabbage being first, fewer may be sown of them than of the sugarloaf, which need not be planted out before February. I'he Savoy cabbage, cultivated for winter use, may be sown the end of April, and treated as the coniiiion w'hile cabbage. It should be elctir from trees or fences, in an open situation, and is best forgathering when pinched by frost. Sea cabbage, or sea colewort, may be sown in March, on a light loose soil, well diggefl, iti one or more hods, four feet and a half or five feet wide, with wide alleys between, yow the seed either in drills, longways, the beds a foot and d M a half 460 NEW LONDON FAMILY COOK. a half or two feet asunder, for the plants, either to remain or transplant; or sow broadcast, for transplanting that dis¬ tance, in July, or the following spring.—When the plants are of one or two years grow'th, the beds having been earthed lip a few inches in wdnter, they produce from the root thick fleshy shoots, of delicate eating,—These plants are perennial; the leaves decay in winter ; but the roots reuiain, and pro¬ duce a succession of young shoots, in the spring. At the commencement of w-inter clear away the old leaves, weeds, and litter; loosen the tops of the beds, and apply a stratum of light loose earth on the beds, a few inches thick, or, occasionally, some dry, rotted, light, mellow dung, la the spring, the shoots will be Jong, white, and tender, and should be gathered for use when rising through the surface, or soon after, cutting them ofi within the ground. Capsicum. The pickling sort should be planted in a rich spot of ground, in a.warm situation, the plants about a foot and a half asunder: they should be shaded till they have taken root, and, afterwards, duly watered in dry weather. Thus there may be three or four crops of fruit obtained the same year. Cay'doons. Cartoons are annually raised from seed, which should ])e sown upon abed of light earth, in March: when they come up, they should he thinned; and, if wanted, those which are drawn out may be transplanted into a bed, at about three or four inches distance, where they should remain till they are fit to transplant out for good. In June they must he transplanted, into a moist rich spot of ground, at about four feet asunder every way: the ground should be well digged before they are j)lanted, and the plants should be well w atered until they have taken new root. Keep the ground clean from weeds; as the plants ad¬ vance in height, there should be some earth drawn up about each; and, w'hen full grown, their leaves should be closely tied up with a bayband, and the earth drawn up about each plant, almost to their tops. In about five or six weeks after this they will be blanched enough for use; so that, if a suc¬ cession of them are wanted for the tabic, there should be but few plants eartlied up at the same time. Tow'ards the mid¬ dle, or latter end of November, should the I'rost be severe, ]t will be proper to cover the tops of those which remain, with pease-haulm, oi straw; but it should be taken ofi’ again iii mild weather. Carrazea^ 1 MODE OF CUETI'VATING VEGETABLES. 461 Carrcmay, The best season for sowing- the seeds‘of carraway is, in autumn, soon after they are ripe. Carrots. The first season for sowing the seeds of carrots is, soon after Christmas, if tlie weather be open, in warm borders, near walls, &c. They thrive in a deep, warm, light, sandy soil, which sliouid be dug two spades deep, that the roots may the better run down. If too much dunged the year that the seeds are sown, it will occasion their being wormeaten; but, v\here there may be a necessity for dunging it the same year as the carrots are sown, the dung should be well rotted, and tliinl^y spread over the ground, and well dug in. As the seeds have numbers of small forked hairs, by which they adhere together, they should be -vvell rubbed between the hands, to separate them before they are sown. A calm day sliould be cliosen, for, from their lightness, if the wind blows, it will be impossible to sow equally. When sovvn, the ground should be trodden pretty close, to bury them, and raked level. When the plants are up, and- have got four leaves, hoe them with a small hoe,cutting down the young weeds, and se¬ parating the plants to three or four inches distance each way. In three weeks or a month after they should be hoed a second time, taking care not to leave two carrots close to each other, and to separate them to a greater distance. In five or six weeks, hoe them a third time: the carrots should then be separated to the distance they are to remain. If they are to be drawn while young, four or five inches asunder will he sulheient; bur, if they are intended to grow large, they should be left eight or ten inches distant. The second season for sowing is in February ; but those wliich are intended for tlie open large quarters, should not be sown before the beginning of March, nor should you sow any later than the end of the same month. In July sow again, for an autumnal crop, and, at the end of August, sow some to stand through the winter. To preserve carrots, for tlie winter and spring, they should, about the beginning of November, when the green leaves are decayed, be digged up, auci laid in sand, in a dry place, where tljcy cannot be injured by die frost. ( V/uli/Iorcers. Sow cauliflower seed about the fifteenth or twentieth of August, on an old cueiunbcr or melon bed, sifting a little eariii 452 UEW LONDON' FAMILY COOK. earth over the seeds, about a quarter of an inch thick. Should the weather prove very hot and dry, shade tlie bed with mats, and give it gentle waterings. In about a month’s time, the plants will be fit to set out. Previousl}’ to this put some fresh earth on your beds. Set out your plants, at about two inches square ; shade and water them at first planting; but do not water them much after they are growing, nor sufier them to receive too much rain. Let them continue in this bed, till the beginning of November, when they must be removed into the place where they are to remain during the winter; which, for the first sowing, is generally under bell or hand¬ glasses; but, for a succession, vou should be provided with a later kind ; to be sown four or five days after the other, and jnanatred in the same manner. O The early crop, if your plants have succeeded w'ell, will begin to fruit toward the end of April; you must then look over them carefully, every other day, and, when the fiovver plainly appears, break down some of the inner leaves over it, to guard it from the sun. Tidien at their full bigness, draw them out of the ground; and, if designed for present use, cut them out of ihcir leaves: if to keep, preserve their leaves about them, and put them into a cool place; the best time for pulling is in a morning. For tlie second crop, at the end of October, prepare some beds, either to be covered with glass frames, or arclied over with hoops, to be covered with mats, &c. These beds should have some dung laid at the bottom, about six inches or a foot thick, according to the size of your plants; as, if small, the bed should be thicker of dung, to bring them forward. The dung should be beaten down close w'ith a fork to prevent the worms from getting through it; then lay some good fresh eartli, about fom or five inches thick thereon, in which set your plants, nbout two inches and a half square, observing, to shade and water them, until they have taken new root, but do not keep your covering too close. When they have taken root, give them as much free air as possible, keeping the glasses clT, in the day-time, as much as the weather will permit : and, in the night, or at such times as the glasses require to he kept on, raise them up, witlr props, to let in fresh air, unless in frosty weather, at which time the glasses should be covered with mats, straw, or pease-hauirn, bcc. Also ob¬ serve, to guard them against great rain, which, in winter time, is very hurtful to them, but, in mild weather, if the trader leaves grow yellow and decay, pick them olf. In the bce-innimr of Febriiarv, if the weather be mild, betiia to MODE OF CULTIVATING VEGETABLES. 463 your plants, that they may he prepared for transplanttitioo : the ground for planting out your caulidowers should be quite open from trees, Sec.,and rather moist than dry. Having been well digged and dunged, it should be sown with radishes, a week or fortnight before you intend to plant out your cauli¬ flowers; as, if there are not some radishes amongst them, and the month of May should prove hot and dry, the fly will seize the cauliflowers, and eat their leaves full of holes. About the middle of February, begin to plant out your cauliflowers: the distance, with other crops between the cau¬ liflowers, to succeetl them, as cucumbeis, for pickling, and winter cabbages is, to every other row four feet and a half apart, and the intermediate rows two feet and a half, and two feet two inches distant in the rows. To have a third crop of cauliflowers, inake a slender hot¬ bed in February, in which sow the seeds, covering them a quarter of an inch thick, with light mould, and covering the bed with glass frames. Wlten the plants are come up, and have gotten four or live leaves, prepare another hotbed, to prick them into, which may be about two inches square; and in the beginning of April, harden them, by degrees, to fit them for transplanting, which should be done the middle of that month, at the distance directed ibr the second crop, and must be managed accordingly. A fourth crop of cauiiiiuwers may be raised by sowing the seed about the twenty-third of May; by being transplanted, they will produce good cauliflowers, if ' the season and soil he favourable, after Michaelmas; and wdli continue, if the season permit, to the end of the year. Celery. The first sowing should he in the beginning of March, upon a geralle hotbed ; the second at the end of the same month, on an open spot of light earth, where it may enjoy the benefit of the sun; the third at the latter end of April, ot beginning of May, on a moist soil: if exposed to the morn¬ ing sun only, it will be the better. 'I’he seeds which are sown on the liotbed will come up in about three weeks or a month, when they should be carefully cleared from weeds: if the season be dry, water them frequently; and, in about five or six weeks after they are up,the plants will befit to transplant. For this, prepare some beds of moist rich earth, in a warm situation, in which set these young plants, at about three inches square, that they may grow strong: if the season he cold, the beds must be covered with mats, to screen the plants from morning frosts. Also observe, in drawing these plants out 464 NEW LONDON FAMILY COOK. out of'the seed-beds, to tliin them where they grow too thick, leaving the small plants to get more strength before they are transplanted, by which means each seed-bed-will afford three different plantings, to succeed each other for use.—By the' middle of May, some of the plants of the ffrst sowing will be lit to transplant for blanching. The manner of transplanting, which should be on a moist, rich, light soil, is as follows: having cleared the ground of weeds, dig a strait trench, about ten inches wide, and eight or nine deep, loosening the earth in the bottom, and laying it level. The earth that comes out of the trench should be e(|ually laid on each side, to be drawn in again, to earth the celery as it advances in height. In these trenches, which should be at three feet distance from each other, set your plants, in the middle of each, at about four or five inches distance,, in one straight row, having trimmed the plants, and cut otf the tops of the long leaves : as they are planted, close the earth well to their roots, and water them plentifully until they have taken new root. As they advance in height, draw the earth on each side close to them, taking care not to bury their hearts. Do this only in dry weather, or the ])lants will rot. When they have advanced a considerable height above the trenches, dig up the earth between the trenches, and earth them up, till fit for use. Remember to plant the last crop in a drier soil, to prevent its being rotted with too much wet in winter. Cover the ridges of celery with some pease-haulm, or other light covering, when the frost is very hard, which wall admit the air to the plants^ The sort of celery, commonly called celeriac, is to be ma¬ naged ill the same manner, excepting, that it should be planted upon level ground, or in very shallow drills. It sel¬ dom grows above eight or ten inches high, so requires but little earthing up. It should be sown about the end of March, or beginning of April, upon a rich border of earth, and, in dry weather, constantly watered : u hen the j)lants are large enough to transplant, they should be placed eighteen inches asunder, row from row, and the planis six or eight inches distant in the rows: the ground must be carefully kept clean frofu weeds. The best method to save the seed of celery is, to chuse some long good roots of the u[n ight sui t, wliich have not been too much blanched, and jilant them out, at about a foot asunder, in a moist soil, early in the spring; and, when they run up to seed, keep them supported with stakes, to pre¬ vent their being broken down with the wind : in July, when Mode of cultivating veg^taBi.es, 4G5 the seed begins to be formed, if the season be very dry, it V/ill be proper to water the plants, vvliicli will greatly facili¬ tate their producing good seeds, in August the seed will be ripe, at which time it should be cut up, in dry weather, anti spread upon cloths, in the sun, to dry ; beat out the seed, and preserve it dry, in bags. Centaury. Centaury plants are usually propagated by parting of theit* foots: the best time for which is, early in October, that they may have time to take root before the frost. They must not be removed, or parted, oftener than every fourth year; and, if designed to produce strong flowers, they should be planted in a dry soil. Cammomile. Cammomile is hardy, and may be propagated by slips or seed ; if by seed, it should be sown on poor land : slips may be planted, in any of the summer months, in a shady border, and kept watered till rooted; in the autumn they may be re¬ moved to where they are to remain. The common catn- momile, being the strongest, is the best for medicinal use. Chervil. This is an annual plant, which perishes soon after the seed is ripe. The best time to sow the seed is, in autunrn, soon after it is ripe, for that which is sown in the spring rarely comes up, and seldom thrives. Be careful not to take the leaves of the Annual Myrrhis, which is poisonous, instead of this.—It will thrive on any soil, or in any situation, aiid may be treated in the same maaner as parsley. Chives. Chives are propagated by parting their roots, are very hardy, and may be fit for use early in the spring* Clary. Clary may be propagated by seed, sown in spring, and afterwards transplanted into beds : after the plants have taken root, they will require no farther care, but to keep them clean from weeds. The winter and spring following, the leaves will be in perfection : in the summer, the plants r,un up to flower, and the seeds decay; so that there sfiouid be, annually, fresh- plants raised. Coriander. Coriander seeds should be sown in the-autumn, in an opeu situation, in a bed of good fresh earth. When the plants are up, they should be hoed out, to about four inches distance every way, clearing them from weeds. NO. 15. 3 N Cerm NEW LONDON FAMILY COOK. 4f)(> Corn Lambs' Ixttucc. This should be sown tbc|iatter entl of August; and then the iirst rains will bring u|>the plants, which should be hoed, to thin them, and to destroy the weeds. Early in the spring the sallad will be fit for the table. Cresses. During the winter season, cresses must be sown upon a gentle hotbed, and covered with cither mats or glasses, to pre¬ serve them from great rains or frost. In the spring they may be sown in w’arm borders, where, if defended from cold winrls, they will tlirive. In summer, sow them upon shady' borders, and repeat sowing every third day, or they will be too large for use. Cucumbers. For very early cucumbers, sow the seed before Christmas ; but it^ is more usual to put the seed into the Irntbed about Christmas. A stove for raising cucumbers is attended by less trouble than a common hotbed, and is a surer method. When there is this convenience, the seeds may be sown in small pots, and plunged into the tanbed, in the warmest part of the stove. The seed should be ut least three or four years old, but, if more, provided it will grow, it will be the better. When the plants are up, and begin to put out their rough leaf, a sufficient number of small pots should be filled with good earth, and plunged into the bed, tliat the earth may be warmed to receive the plants ; whicli should be pricked into these pots, two in each ; when they have taken root, and are safe, the worst should be drawn out, without disturbing the roots of that which is left. In the management of these plants there must be great care taken, not to give them too much water, and it will be proper to put the water into the stove some hours before it is used, that the cold may be taken olf, but caution must be used, not to make it too warm, as that Would destroy the plants: they must also be guarded from the moisture which frequently drops from the glasses of the stove. A proper quantity of new dung must be prepared, for making a hotbed to receive them, as already directed. {See page 43-k) Two [)lant:> will be sufficient for each light, (of which six or eight are enough for a small family,) and they should be placed at about seven or eight inches asunder, but not all their roots together. When the plants are thus situated in the bed, the earth should be drawn up round the ball which remained,.to the roots of the plants, into which the roots will soon strike. Thej^e should always be a quantity of good earth , MODE OF CULTIVATING VEGETABLES. 467 earth laid under cover to keep it dry, for the earthing of these beds; as if taken up wet, it will chill, and occasion great damps in the bed. Wlftni the plants are thus settled, they iUList have proper air and water, according to the weather, being careful not to admit too much cold air, nor give too much water; the glasses should also be well■ covered with mats every night, to keep up the warmth of the bed, and some fresh earth should he put into the bed at different times, which should be laid at some di«!tance from the roots of the plants, till it is warmed, and then should be drawn up round the heap of earth in which the plants grow. When the plants have put out side branches,or runners, the}' should be properly placed, and pegged down with small forked sticks, to prevent their rising up to the glasses, and also from cross¬ ing and entangling with each other. When the fruit appears, there will also appear many, male flowers on different parts of the plant; these may easily be ffistinguished, for the female flowers have the vouns; fruit situated under them, but the male have none, but have three stamina in their center, with their summits loaded with a golden powder. 7’his is to impregnate the female flowers; and when the plants are fully exposed to the open air, this farina or male pow'der is conveyed from the male to the fe¬ male flowers; but, in the frames, where the air is frequently too much exchided, the fruit often drops off for want of it. To supply the want of free air, which is so necessary, care¬ fully gather the male fiow'ers, at the time w hen this farina is fully formed, and carry them to the female flowers, turning them down over them, and with the nail of one finger gently striking the outside of the male, so as to cause the powder on the summits to scatter into the female flowers: this is found sufficient to impregnate them ; and thus the gardeners have now arn'''ed at a much greater certainty than formerly of procuring an early crop of cucumbers and melons. When the fruit of the cucumbers is thus fairly set, if the bed is of a proper temperature of warmth, they will soon swell, and become fit for use; so, all that is necessary to be observed is, to water the plants properly, which should be done, by sprinkling the water all over the bed, as the roots extend themselves to the side of the beds: therefore, those who are inclined to continue these plants as long as possible in vigour, should add a sufficient thickness of dung and earth all round the sides of the beds, so as to etdarge them to nearly double their first width ; which will supply nourish- 3 Is 2 merit 4^)8 NEW LONDON FAMILY COOK. inent to the-roots of the plants, whereby they may be contf- nued fruitful great part of the summer. In gardens, where there are no stoves, the cucumber seeds should be sown in small pots upon a well jrrepared hotbed. When the plants are come up, proceed as before directed. About the middle af March, or rather later, according to the season, put in your seeds for the second crop, either un¬ der a bell-glass, or in the upper side of your early hotbed. When the plants are up, they should be set out into another moderate hotbed, covered with ot hand-glasses, placed close to each other: the plants about two inches distance from each other, sliading them till they have taken root, ^Vhere it is only for the supply of a family, there may be I'l^^^plants enough raised on the tipper side of the beds. ^>. 4 ''About the middle of April the plants will be strong enough to set put; you must therefore be provided with a heap of new dung, in proportion to the quantity of holes you intend to plant, allowing one load to five or six holes. When your dung IS fit for use, dig a trench, about two feet four inches wide, and in length, as convenient. If the soil be dry, it should be ten inches deep, but, if wet, very little in the ground, levelling the earth in the bottom; then put in your they will require no other care but to keep them clean from weeds. Jfa?'igo/ds. The best way to preserve the several varieties is, to puli Up all those plants whose flowers are less double, as soon as they appear, that they may not impregnate the others with their farina, and save the seeds from the largest and most double flowers : the childing sort should be sown by itself, and the seeds saved from the laroe centre flowers onlv.—The seeds may be sown in March or April, where the plants are to remain, and will require no other culture but to keep them clean from weeds, and to thin the plants where they are too -close, leaving them ten inches asunder. Marjorum. Pot Marjdrtim will rise plentifully from scattered seeds, or it may be propagated by parting of the roots ; the best time for which is in autumn, and it may be planted in an}' soil not over moist, and wall thrive in any situation, so requires no other care but to keep it clear from weeds.—The common sweet marjorum is propagated by seeds, sown on a warm border toward the end of March, and, when the plants are come up about an inch high, they should be transplanted into beds of rich earth, at six inches distance every way, , watering them duly till they have taken new root. In July they will begin to flower, at which time they are cut for use, and called knotted marjorum. Mastich. Treat this the same as savory, thyme, &.c. Melons. Prepare the hotbeds the same as for cucumbers; aud be careful to obtain good seeds, which should not be sown until they are three years old, nor when they are more than six or seven, nor when they are so light as to swim on the water. Never attempt to have the fruit ripe earlier than the middle of June ; from which time to the end of September they may be had in plenty, if skilfully managed, and, when the autumn is favourable, to the middle of October.—The seeds must be sown at two different seasons, or if at three, it will be still better: the first should be sown about the mid¬ dle of March ; the second the end of the same appearance of lice : when they are full grown they ap¬ pear like bugs, and adhere so closely to the leaves, as not to be easily washed oft’. Whenever these insects appear, take the plants out of the pots, and clear the earth from the roots; then prepare a large tub, filled with water, in which there has been a strong infusion of tobacco stalks; into this tub put the plants, placing some sticks across the tub, to keep tlnem immersed. Let them remain twenty-four hours ; then take them out, and with a sponge, wash off all the insects from the leaves and roots, which may be easily eff’ected when the insects arc killed by infusion ; next cut off all the small fibres of the roots, and dip the plants in a tub of fair water, to wash them. Pot them in fresh earth, and having stirred up the bark-bed, and added some new tan, the j)ots should be plunged again, observing to water them all over the leaves, as before directed. Potatoes. MODE OF CULTIVATING VEGETABLES. 489 Potatoes., This root thrives best in a moderately light soilj where it is not wet; and, if dunged, it will be advantageous. — In March procure a quantity of the best kinds of potatoes, per¬ fectly sound, and of a tolerably large size; cut each root into two or three or more pieces, minding that each piece be fur¬ nished with at least one or two e^’es or buds : plant them in rows, eighteen inches or tw'o feet asunder,at twelve or fifteen inches distance in the row, and about three or four inches deep. — The roots should be digged up with a proper potatoe fork, made with three flat tines, blunted and roundish at the ends, [n proceeding to dig up the potatoes, first cut clown the haulm near the ground ; the remaining part will serve as a direction in pitching the fork ; then, in digging up the po¬ tatoes, turn them clean up to the top, and collect them into baskets, &c. Let them, when taken up, be cleaned from the rough earth, and laid up in a dry close apartment; and when the weather is severe, cover them with dry straw. Turn and look them over, occasionally, that all such as have any ten¬ dency to rottenness or decay may be taken out. _ - Purslane. Sow purslane seeds upon beds of light rich earth during any summer month after March ; keep it clear from weeds, and in dry weather water it two or three times a week. For a succession, sow it at three or four different seasons, allowing a fortnight or three weeks between each sowing. Radishes. The earliest season for sowing of radishes, is tow^ard the latter end of October; and, if they do not miscarry, they will be fit for use in the beginning of March following. They are generally sown in warm borders near waIIs, pales, or hgdges, where they may be defended from the cold winds. Radish seeds may also be sown among other crops, in the middle of September, and, if not destroyed by frost, they will be fit for use soon after Christmas.— The second sowing should be about Christmas, if the season be mild, and the ground in a fit condition to work ; these are also sowed near shelter, but not so near pales and hedges as the first. If rrot destroyed by frost, they will be fit for use the end of March or the beginning of April; but, to have a succession, repeat the sowing once a fortnight from the middle of January till the beginning of April ; sowing the latter crops upon a moist soil, and in an open situation. When the radishes have got five or si.^ leaves, pull them NO. 16. 8 o up 4yo XEXV' LONDON FAMILY COOK. up where they are too close, either by hand, or with a small hoe, which will stir the ground, destroy the weeds, and pro¬ mote the growth of the plants. The distance which they should be left, if for drawing up small, may be three inches, but, if they are to stand until pretty large, six inches. Rape. Hape or cole seed should be treated as mustard, 2vc. Rhubarb. Rhubarb is propagated by seeds sown in autumn, soon after they are ripe, in places where they are to remain. — When the plants appear in tlie spring, the ground should be hoed over, and wliere they are too close, some should be cut up, to allow' room for the others to grow, leaving them at the first time of hoeing six or eight inches asunder, and, at the second, a foot and a half distance or more. After this, they require no other culture, but to keep them clean from weeds. in autimtn the leaves of these plants decay; then the ground should be made clean ; and, in the spring, before they put up their new leaves, the ground should be hoed and made clean again : the second year, many of tlie strongest will produce fiowers and seeds, but the third year most of them will flower. The seeds should be carefully gathered when ripe, and not permitted to scatter. The roots will last many years. They thrive in a rich soil, not too dry nor moist, and where there is good depth. Rosemary. This may be propagated by planting slips or cuttings in the spring of the year, just before the plants begin to shoot, on a bed of liglit fresh earth ; and, when they are rooted, they may' be transplanted into the places where they are designed to grow : the best time is at the beginning of September, that they' may take new root before the frosty weather comes on. R ue. Rue may' be propagated, by sowing of the seeds, or by planting slips or cuttings, either of which must be done in the spring. The manner of propagating them from cuttings is the same as for lavender, and other hardy aromatics. If they are propagated by seeds, there requires no farther care than to dig a bed of fresh earth in tlie spring, making it level ; sow the seed, rake the ground smooth, and keep the bed clear from weeds, until the plants come up about two inches high, when they should be transplanted into fresh beds, to remain for use. They must have a dry soil, or they are subject to be MODE OF CULTIVATING VEGETABLES. 491 be destroyed in winter. The Aleppo Rues, and the Wild line, are somewhat tenderer than the common sort, but these will endure ordinary winters very well in the open air, espe¬ cially in a dry soil. Sage. Sage may be propagated by seeds, or slips, planted the be¬ ginning of April, on a shady border. When they have made good roots, they may be taken up with balls of earth to their roots, and transplanted where they are to remain, which should always be upon a dry soil, where they may have the benefit of the sun. Tlie roots of the common sorts of sage will last several years, in a dry warm soil, but, where they are often cropped, the plants will become ragged, so that there should be a succession of young ones raised every other year. Savor]/. Cultivate summer savory by seeds, sown thin the begin¬ ning of April, on a bed of light earth, where they are to re¬ main : when the plants appear, treat them the -same as mar¬ joram. Winter savory may also be propagated l?y seeds, or by slips, set in spring, on a dry poor soil. Scallions. The scallion is easily propagated by parting the roots, either in spring or autumn, but the latter season is preferable: they should be planted three or four in a hole, at about six inches distance, eveiy way, in beds or borders three feet wide. They will grow almost in any situation. Scurvygrass. This is an annual plant, propagated by sowing the seeds in July, soon after lltey are ripe, in a moist shady spot of ground: when the plants are up, they should be thinned, so as to be left at about six inciies distance each way. The plants which are taken out should be transplanted into other shady borders: in the spring they wall be fit for use : those which remain will run up to seed in May, and seed in June. Skirret. This may be cultivated either by seeds, or by slips from the root: the former is preferable. The seeds should be sown the latter end of March, or the beginning of April, cither in broadcast or in drills; and the ground should be light and moist. When the plants have put out their leaves, the ground should be hoed, to destroy the weeds; and the plants should be cut up, leaving them two or three inches 3 c) 2 asunde 492 NEW LONDON FAMILY COOK. asunder. This should be repeated three times, as for carrots. In autumn, v/hen the leaves begin to decay, the roots will be fit for use, and may be continued all the winter till they be¬ gin to shoot in the spring. The time for propagating this plant by offsets is in the spring, before they begin to shoot, at which time the old roots should be digged up, and the side roots slipped off, preserving an eye or bud to each ; these should be planted in rows one foot asunder, and four inches distant in the rows. Sorrel. Thi s is cultivated by seed, or by parting the roots; but seedlings form the best plants. They should be set at six inches distance, in rows a foot asunder, to give room for dig¬ ging between them every spring. Autumn is the best time for sowing and transplanting. Dry ground suits best. an open spot of ground in August, when there is an appearance of rain ; for, should the season prove dry for a long time after the seed is sown, the plants muII not come up regularly. When the spinach is up pretty strong, the ground should be hoed to destroy the weeds, and to cut up the plants where they are too close, leaving those which remain about three or four inches asunder. In a month or five weeks, the ground should be hoed the second time; and, by the end of Octo¬ ber, the spinach will be fit for rise. At that time only crop off the largest outer leaves, leaving those in the center of the plants to grow bigger : continue cropping it all the win¬ ter and spring, till the young spinach, sowed in spring, is large enough for use, which is generally in April; at which time the wdnter spinach will run up to seed, and should be all cut np, leaving only as much as may be wanted to produce seed. The second sort differs from the first in having oval thick leaves, which are not angular at their base; the seeds are smooth, having no spines, cind the stalks and leaves are much more fleshy and succulent. Of this there are two or three varieties, which differ in the thickness and size of their leaves. Spring Spinach. This should be sown in the spring, on an open spot of ground. W.hen the plants are up, the ground should be boed to destroy the weeds, and cut off the plants where they are too close, leaving the remaining about two inches asun¬ der. Spiimeh. The sort called winter spinach should be sowm on To / MODE OF CULTIVATING VEGETABLES. 493 To have a succession of spinach through the season, sow the first seed in January, on a dry soil; the second the be¬ ginning of February, on a moister soil; the third the begin¬ ning of March, on a moist soil; the fourth the beginning of Apriland another in May : the late sowings should be hoed out thinner at the first time than either of the former. As spinach is much used, there should be some seeds sown every three weeks, during the summer, on moist strong ground. Stonecropi Wall Pepper, Hoiiseleek, and Orpine. These are easily propagated by planting their trailing stalks either in spring or summer, which soon put out roots: as they thrive much better upon rocks, old walls, or buildings, than in the ground, they may be disposed upon rock-work so as to have a good efi’cct. If the cuttings or roots of the perennial sort are planted in soft mud, laid on the walls or buildings, they will soon take root, spread into every joint or crevice, and in a short time cover the place -—Tlie several sorts of orpine may be easily propagated by cuttings during the summer months, or by parting of their roots either in spring or autumn. Tansey. Tansey may be propagated by the creeping roots, which, if undisturbed, will in a short time overspread the ground where they are permitted to grow : the slips should be placed two feet asunder. They may be transplanted either in spring or autumn, and almost any soil or situation suits them, Thynie. Thyme is propagated either by seeds, or by parting the roots: the season for the latter is in March or October. If by seeds, they should be sown on a bed of light earth in the spring, not burying the seeds too deep, nor sowing them too thick. When the plants are up, carefully clear them from weeds; and if the spring prove dry, water them twice a week. In June the plants should be thinned, leaving them about six inches' asunder each way, that they may have room to s[)read ; those which are drawn out may be transplanted into fresh beds at the same distance. If the plants are propagated by parting their roots, the old plants should be taken up at the times before mentioned, slipt into as many parts as can be takbn off the roots, and transpkmted into beds of fresh light earth at six or eight inches distance. Turnips. This root delights in a lieht, sandy, loamy soil, not rich. The 494 NEW LONDON FAMILY COOK. The usual season for sowin gust, but, there is great hazard for loosing those which are sown early in the year, if the season should prove dry, by the fly,which will devour whole fields of turnips while young : where a small (puintiiy for the supply of a family is wanted, it is necessary to water them in dry weather: where sown in April and May, it should always be on a moist soil. When the plants have got four or five leaves, they sliould be hoed, and thinned, leaving them about six or eight inches asunder each way. In the second hoeing, which must be about a month after the tirst, they should be cut up, so that the re¬ maining plants may stand, at a distance of ten inches or a foot. Vipers Grass. Sow the seeds of viper’s grass the beginning of April, on a s{>ot of light ground. Draw shallow furrow's by a line, about a foot asunder, into whicli scatter the seeds, thinly covering them over about I'.alf an inch thick, with the same light earth : when the plants are up, they should be thinped, leaving them at least six inches asunder. This must be tepeated as often as is necessary. DIRFXTIONS TO SERVANTS. AS many very well meaning servants are ignorant of the best method of managing; and by that means cannot, (with the best possible intention) give satis¬ faction to their mistresses, we shall here give a few instructions, which, by their adhering to, will enable them to do their duty with more ease to themselves, and to satisfy their emjdoyers. Many of the remarks will not be found altogether undeserving of the attention of the mistress. Flour should be kept in a cool dry room ; and the bag, being tied, ihouldibe changed from top to bottom every week. Vegetables keep best on a stone floor, if the air is excluded. IMeat, DIRECTIONS TO SERVANTS. 495 Meat, sugar, sweetmeats, candles, dried-meats, hams. See. should all be kept in cool dry places. Seeds of all sorts, for puddings, See. should be close covered, to preserve them from insects. Soap, when first brought in should be cut with a wire, or piece of twine, in pieces that form a long square ; it should be kept out of the air a fortnight or three weeks, for, if it dries quick, it will crack, and break when wetted. It should be put upon a shelf, with a small space between each piece, and be sufl'ered to grow hard gradually. Adopting this mode, will save a full third in the consumption of it. ' Soda, by softening the water, saves a great deal of soap. It must be melted in a large jug of water, some of it should be poured into tubs and boilers, and when the lather becomes weak, more should be added. Soft soap is, if properly used, a saving of nearly half the quantity ; and, though something more costly than the hard, is considerably cheaper, by its going much far¬ ther. The price of starch depends upon that of flour; the best will keep good in a dry warm room for years; when bread is cheap it may be bought to advantage, and kept covered close for use. Candles are best, made in cold weather. The prices of candles and soap rise and fall together; when they are likely to be high priced it would be prudent to lay in a stock of both, as they are the better for keeping. This may be easily ascertained from the tallow chand¬ ler. There are few' articles that better deserve attend¬ ing to in laying in, and allowing a proper quantity of, according to the size of the family. Paper, by keeping, improves in quality; and, if bought by the . ream from large dealers, will be much cheaper than purchased by the quire. Tiie surprising increase of the price of this article may be accounted for by the additional duties, and a larger consumption, besides the monopoly of rags : of the latter it is said tiiere is a great scarcity. This might, perhaps, in some measure 496 tiEW LONDON FAMILY COOK. measure be obviated, if an order were given to the ser¬ vants of every family to keep a bag to put all the waste bits and cuttings into. Every article should be kept in its proper place, by which much waste may be avoided. The custom of cutting bread in the room has been much adopted lately j by which means much w-aste may be guarded against. It should be kept in earthen pans and covers ; and it should not be cut till at least a day old. The best method of preserving blankets from moths is to fold them up, and lay them between feather beds and mattresses that are in use : they should be some¬ times shaken. When soiled they should be washed, not scoui'ed. \Vhen hei'bs are ordered, use basil, savoi’y, and knotted marjoram, or London thyme: they must be used with car'e, as they ai’e very powerful. Peai's should be tied up by the stalks ; and the straw’ that apples ai'e laid on should be quite dry. Some of the lemons and oranges used for juice, should be fii’st pared to preserve tire peel dry; some should be halved, and when squeezed, the pulp cut out, and the outsides dried for grating. If for boiling in any liquid, the first way is best. When these fruits are cheap, a proper quantity should be bought, and prepared as above directed. Bacon, when it has been salted about a fortnight, should be put in a box about the size of the pieces to be preserved, on a good bedding of hay, and each piece wrapped round with hay, and a layer of hay put between every two flitches, or pieces. Tire box must be closed to keep out the rats, 8cc. It w ill thus keep good as at first, without the possibility of getting rusty, for more than a tw'elvemonth. It must be kept in a dry place. When whites of eggs ai’e used for jellies or other purposes, puddings, custards, &c. they should be made to employ the yolks also. 1 Should DIRECTIONS TO SERVANTS. 497 Should you not want them for several hours, beat them up wuth a little water, and put them in a cool place, otherwise they will be hardened and useless. It is a mistake, to suppose that the whites tpake cakes and puddings heavy ; on the contrary, if beaten long and separately, they contribute greatly to give light¬ ness, are a great advantage to paste, and make a pretty dish beaten with fruit, to set in cream, &c. If chocolate, coffee, jelly, gruel, baik, &c. be suf¬ fered to boil over, the strength is lost. The cook should be encouraged to be careful of coals and cinders : for the latter there is a new con¬ trivance to sift, without dispersing the dust of the ashes, by means of a covered tin bucket. Small coal wetted makes the strongest fire for the back, but it must not be stirred till it cakes. Cinders wetted give great heat, and are better than coals for furnaces, ironing-stoves, and ovens. Great care should be taken of jelly-bags, tapes for collarings, &c. which, if not well scalded, and kept diy, give an unpleasant flavour the next time they are used. If copper utensils are used in the kitchen, great care should be taken not to let the tin be rubbed ofl‘; and to have them fresh tinned when the least defect ap¬ pears, and never to put by any grav}^ soup, &c. in them, or in any metal utensil; stone and earthen ves¬ sels are best for those purposes, as likewise plenty of comn)on dishes should be provided, that the table set may be used to put by cold meat on. Tin vessels, if kept damp, soon rust, which causes holes. Fenders, tin linings of flower-pots, &c., should be painted every year or two. Vegetables soon sour, and corrode metals and glazed red ware, by which a strong poison is produced. Vi¬ negar does the same by its acidity, the glazing being of lead or arsenic. To cool liquor in hot weather, dip a cloth in cold NO. 16 . b R • wate^’, 498 NEW LONDON FAMILY COOK. Avater, and wrap it two or three times round the bottle : then place it in the sun. Repeat the process twice. The advantage to be derived bv tlie foresoine: re- marks, must be obvious to every one. To dean Calico Furniture, when taken down for the Summer. Shake off the loose dust, and slightly brush it with a s-maJI long-haired furniture brush; after which, wipe it with clean flannels, and rub it with dry bread. If-well done, the furniture will look nearly as well as at first.—Fold it up, and lay it carefully by. While furniture remains up, it should be preserved as much as possible from sun and air, which greatly injure delicate colours: the dust may be blown off with bellows. To polish Mahogany Tables, 8^c. Take a quarter of an ounce of the finest white soap, gra.te it small, and put it into a new glazed earthen vessel, with a pint of water ; hold it over the fire till the soap is dissolved, then add the same quantity of bleached wax cut into small pieces, and three ounces of common wax: as soon as tlio whole is incorporated, it is fit for use. When you use it, cl^an the table well, dip a bit of flannel in the varnish while w'arin, and rub it on the table ; let it stand a quarter of an hour, then apply the hard brush in all directions, and finish with a bit of clean dry flannel. This will produce a gloss like a mirror. Another TVay to polish Mahogany. Cut a quarter of a pound of yellow wax into small pieces; and, melting it in a pipkin, add an ounce of well pounded colophony. The wax and colophony being both melted, pour in, by degrees, quite warm, two ounces of oil or spirit of turpentine. When it is thoroughly mixed, pour it into a tin or earthen pot, and keep it covered for use. The me thod of using it is, by spreading a little of it on a piece of woollen cloth, and well rubbing the wood with it; and, in a few days, the gloss will be as firm ajud fast as varnish. To take Ink Stains out of Mahogany. Put a few drops of spirits of sea-salt, or oil of vitriol, in a tea-spoonful of water : touch the stain or spot with a feather; and, on the ink's disappearing, rub it over immediately with a rag wetted in cold water, or there will be a w hite" nnuk which will not be easily eflaced. DIRECTIONS TO SERVANTS. 499 To give a fine Colour to Mahogany. Ink and other stains being lemoved, wash the f'nrnitnre with vinegar, and then rub it all over with a red mixture made in the Ibllowing manner—Put into a pint of cold- drawn linseed <*>11, four penir, vrorth of alkanet root, and two ©f rose-pink ; stir them well together in an earthen vessel, and let them remain all night, when the mixture, l)eing again well stirred, will be immediatel}'’ bt for use. After it has been left an hour on the furniture, it may be rubbed olf with linen cloths till bright, it will soon have a beautiful colour, as well as a glossy appearance. To make Maple JVood and Elm appear like Blahogany. Wash over, whatever is intended to appear like mahogany, with some aqua-fortis diluted in common water. Then take a few drams of dragon’s blood, according to the quantity which may be wanted, half as much alkanet root, and a quarter as much of aloes; digest these ingredients in four ounces of proof spirit to every dram of the dragon’s blood. As soon as the boards are dry, varnish them over with this tincture, with a sponge or soft painter’s brush ; and they will ever after so wear the appearance of mahogany as to deceive the eye of any indifferent observer. To clean Plate! • Crumble four balls of good whiting, two pennyworth each of spirits of wine and camphor, spirits of hartshorn, and spi¬ rits of turpentine. Some use half an ounce of quicksilver, but this is considered to have a bad eflect on the plate, and gives it a brittleness which renders it liable to be broken. If, however, it is used, it should he put into a phial, with about half the turpentine, and shaken till the quicksilver be killed; then mi.x all the ingredients together, and the whole is fit for use. The quicksilver and a little turpentine should be first beaten up with a skewer in a large cup, till as thick as salve : and, after it is thus made, suffered to grow dry, a little of it being wetted with water when used. The mixture should be rubbed on the plate with soft leather; which must be care¬ fully kept, as it gets the better for use. Plate Poxvder, Widting projierly purified from sand, applied wet, and rubbed till dry, is one of the easiest, safest, and certainly the cheapest of all plate pow'ders ; jewellers and silversmiths, for trifling articles, seldom use any thing else, li', liowevcr, the plate is boiled a little ip water, with an ounce of calcined hartshorn, in pow^der, to about three pints of water, tiien 3 R drained oOO NEW LONDON FAMILY COOK. # drained over the vessel in wiiich it v/as boiled, and dried by the fire; ^joine soft linen rags should be boiled in the liquid till they have wholly imbibed it, and these rags will, when dry, not only help to clean the plate, which must afterwards be rubbed bright with leather, but also clean brass locks, finger plates, &c. To clean Block-Tin Dish Covers, Patent Pervtcr, Where the polish is gone off, first rub the article over the outside with a little sweet oil, on a piece of soft linen cloth ; then, clear it off with dry whiting, quite free from sand, on linen cloths, which will make them look as well as when new. Hie insides should be rubbed with rags moistened in wet whiting, but without oil. Always w'iping these articles diy, when brought from table, and keeping them free from steam or other damp, greatly lessens the trouble of cleaning them. Where these cautions are disregarded long, particularly with regard to tin, tlie articles soon get beyond the power of being ever restored to their original brisrhtness. o O To clean Looking-glasses. Remove fly stains, or any other soil, by a damp rag; then polish with woollen cloth and pow^der blue.. To clean Paint. Never use a cloth; take oft' the dust with a little long¬ haired brush, after blowing oft’ the loose parts with the bel¬ lows. With care, paint will look well for a length of time. When soiled, dip a sponge or a bit of flannel into soda afnd water, "wash it off qnickl}", and dry it immediately, or the strength of the soda will eat oft' the colour. When M'ainscot is scoured, it should be done from the top downwards; the suds should be preypnted from running as much as possible, or it will make marks that cannot be got out. One person should dfy with soft linen cloths as fast 0^5 the other has scoured oft' the dirt, and washed the soda off. To clean and preserve Gilding. It is quite impossible to prevent the flies from staining the gilding without covering it; before which, blow off the light dust, and let a feather or clean brush pass over it; then with stripes of paper cover the frames of your glasses, and do not remove it till the flies are gone. Linen takes off the gilding, and deadens its brightness : it should therefore never be used to it. The most effectual mode of preventing fly stains, is to var- »ish the frames, after which you ma.y eyen wasji them, if ne¬ cessary, ij^ithout injury. Some DIRECTIONS TO SERVANTS. 501 Some means should be used to destroy the flies^ as they injure furniture of every kind, as well as the paper. Bottles hung about with sugar and vinegar, or beer, will attraet them. Or, fly-water, put into the bottom of a saucer, should be used. Fiy Water. Most of the fly waters that are sold for the destruction of flies, are variously disguised poisons, dangerous and mostly fatal to the human species ; such as solutions of mercury, arsenic, 8cc. mixed with honey or syrup. The following pre¬ paration, without endangering the lives of children, or othei incautious persons, is not less fatal to flies than a solution of arsenic.—Dissolve two drams of the extract of quassia, iu half a pint of boiling water; add a little sugar, or syrup, pour the mixture on plates, or in saucers. To this enticing food the flies are very partial, and it never fails to destroy them. To clean Paper Hangings. Cut a quartern loaf, two days old, into eight half-quarters. Blow off the dust w'ith a pair of bellow’s ; begin with one of the pieces at the top of the room; hold the crust in the hand, and wipe liglitly downward with the crumb, about half a yard at each stroke, till the upper part of the hang¬ ings is corapleatly cleaned all round. Then go round again, with the like sweeping stroke downward; always com¬ mencing each successive ct^nrse a little higher than the up¬ per stroke had extended, till the bottom be finished. This, if carefully done, will frequently make very old paper look almost equal to new. Great caution must be used not tp rub the paper hard, nor to attempt cleaning it the cross or horizontal way. The flirty part of the bread, too, must be each time cut away, and the pieces renewed as soon as it is at all necessary. 7b gwe a Gloss to old Wainscot. It should, if greas\q be washed with warm beer; after which, boil two quarts of strong beer, a bit of bee’s wax the size of a walnut, and a large spoonful of sugar; wet it all over with a large brush, and when dry rub it till bright. To clean Floor Cloths. Sweep and clean the floor cloths with a broom and dump flannel, ill the usual manner; then wet them all over with milk, and rub them till bright, with a dry cloth. They wifi thus look as well as if they were rubbed wnth a waxed flannel, without being so slippery, or sp soon clogging with dust or flirt. Those 502 NEW LONDON FAMILY COOK. Those floor cloths'slioulfl be chosen which are painted on fine cloth; that are well covered with colour, and in which the flowers do not rise much above the ground, as they wear out first. I he durability of the cloth depends greatly on these things, but more particularly on the time that it has , been painted, and the goodness of the colours. If they have not been allowed a sufficient time for becoming perfectly dry, a very little use will injure them. As the}' are very expen¬ sive, great care is necessary in preserving them. It answers very well to keep them some time before they are used, in a dry spare room. When they are taken up for the winter, they should be rolled round a carpet-roller: the edges should not be turned in too close, or it will crack the paint. Old carpets answer very well painted ; they should be sea¬ soned some months before they are laid down. The width they are wished to be of, should be specified when they are sept to the painters. To clean Carpets. Take up the carpet, and let it be well beaten, then laid clown, and brushed on both sides with a hand-brush; turn it ilie right side upwards, and scour it with gall, and soap and water, very clean, and dry it with linen cloths. Then lay it on the grass, or hang it up to dry. To dust Carpets and Floors, Sprinkle tea-leaves, then sweep carefully. Caiyrets should be swept frequently with a whisk brush, as it wears them very fast; about once a week is sufficient; at other times use tefe-leaves and a hair brush. When you sweep a room, throw a little wet sand all over it, and that will gather up all the dust and flewq prevent it from rising, clean the boards, and save the bedding, pictures, and other furniture from dust or dirt. To clean Boards, and give them a very nice Appearance. After washing them well with soda and warm water, and a brush, w'ash them with a very large sponge and clean water. Both times, observe to leave no spot untouched;—clean straight up and down, not crossing from board to board : dry with clean cloths, rubbing hard up and down in the same way. Floors should not be often wetted, but very thoroughly when done; and once a week dry-rubbed with hot sand, and a heavy brush, the right w'ay of the boards. The sides of stairs or passages, op which are carpets, or floor-cloth. DIRECTIONS TO SERVANTS. 50S floor-cloth, should be washed with sponge instead of flannel, or linen, and the edges will not be soiled. Difl'erent sponge;S should be kept for the above uses ; and those and the brushes should be washed clean when done with, and kept in a d,iy place. To clean Stone Stairs, Halls, Boil together half a pint each, of size and stone-blue water, with two table-spoonfuls of whiting, and two cakes of pipe- makers’ clay, in about tw^o quarts of water. Wash the stones over with a flannel wetted with the mixture ; and, when dry, rub them with flannel and a brush. Some recommend beei;, but water is preferable. To clean Marble Chimney-pieces, S^c. Take a bullock’s gall, a gill of soap-lees, half a gill of tur¬ pentine, and make it into a paste with pipe-clay ; then apply It to the marble, and let it dry a day or two ; then rub it oJf ; and if not clean, apply it a second or third time, until it thoroughly succeeds. Another Way. Muriatic acid, either diluted, or pure, as occasion may re¬ quire, will prove efficacious. It will sometimes deprive the marble of its polish, which may easily be restored by the use of a piece of felt, with sonje powder of putty or Tripoli, making use of water witli either of them. Another IT ay. Mix finely pulverized pumice-stone with verjuice, rat^sr more than sufficient to cover it; and, after it has stood an hour or more, dip a sponge in the composition, rub it well over the marble or alabaster which requires cleaning, wash it off with w'arm water, and dry it with clean soft cloths. To take Ink Stains out of Marble. iMix unslackcd lime, in very fine powder, v iih strong soap- lye; make it pretty thick, and w'ith a painter’s brush lay it on the marble, and let it continue on for two months; then wash it off, and have ready a fine thick lather of soft soap, boiled in soft water; dip a brush in and scottr the marble with the powder, not as common cleaning. This, by good rubbing, will give it a beautiful polish. Clear off the soap, and finish with a stnooth iiard brush till the end be effected. To take Iron Stains out of Marble. Take an equal quantity of fresh spiiit of vitriol and lemon- juice, mixed together in a bottle ; shake it well, wet the spots, ij.nd in a few minutes rub with soft linen till they disappear. To 504 NEW LONDON FAMILY COOK. To prepare Black-Lead for cleaning Cast-Iron^ Mix black lead powder vvitli a little common gin^ or the dregs of red port wine; lay it on the stove with a piece of linen rag; then, with a clean, dry, and close, but not too hard brush, dipped in dried black lead powder, rub it till of a beautiful brightness. This will produce a much finer and richer black varnish on the cast iron, than either boiling the black lead with small beer and soap, or mixing it with white of egg, &c. which are the methods commonly practised. Another Way. M ix black lead, and the whites of eggs, well beaten toge- ' ther, dip in a painter’s brush, and wet it all over, then rub bright with a hard brush. 7b blacken the Fro?its of Stoiie Chimney-pieces. Mix some oil-varnish, with lamp-black, and a little spirits of turpentine, with which make it ©f the consistence of paint. Wash the stone with soap and water, quite clean; then sponge it with clear water; when quite dry, brush it twice over with the colour, letting it dry between the times. To prevent Irons from rusting. Melt fresh mutton-suet, smear the iron over with it while hot ; then dust it well with unslacked lime pounded, and tied «p in a muslin. With using this preparation, irons will keep many months. Use no oil for them at any time, except sallad oil; there being w ater in all other. Fire-irons should be kept w'rapt in baize, in a dry place, when not used. Another Way. Beat into three pounds of unsalted hogs’ lard, two drams of camphor sliced thin, till it is dissolved; then take as much black lead as wdll make it of the colour of broken steel. Dip a rag into it, and rub it tlfick. By this means steel w'ill never rust, even if w'etted. When wanted to be used, the grease sliouid be w’ashed off with hot water, and the steel dried be¬ fore polishing. To take Rust out of Steel. Cover with sweet oil well rubbed on it: in forty-eight hours use unslacked lime, powdered very fine. Rub it till the rust disappears. 7b take the Black off bright Bars of polished Stoves in a few Minutes. Boil slowly one pound of soft soap in two quarts of w'ater, ■ to one. Of this jelly take three or four spoonfuls, and mix 8 to DIRECTIOIS^S TO SERVANTS. 505 to a consistence with emery. Rub them well with the mix¬ ture on a bit of broad cloth ; when the dirt is removed, wipe them clean, and polish with glass-paper, not sand paper. To 7nake strong Paste, for Paper, S^c. To two large spoonfuls of flour, put as much pounded rosin as will lie on a shilling; mix with as much strong beer as will make it of a due consistence, and boil it half an hour. Let it be cold before it is used. An effectual method of destroying Bugs. Mix some quicksilver in a mortar, with the white of an egg, till the quicksilver is all well mixed, and there are |no bubbles ; then beat up the white of an egg very fine, and mix with the quicksilver till it is like a fine ointment; anoint the bedstead all over in every creek with a feather, and about the lacing and binding, where you think there is any. l)o this two or three times : it is a certain cure, and will not spoil any thing. Good Liquid Blacking for Boots and Shoes. Mix a quarter of a pound of ivory black with a table¬ spoonful of sweet oil; dissolve one pennyworth of copperas, and three table-spoonfuls of treacle, in a quart of vinegar, then add two pennyworth of vitriol, and mix the whole well together: it forms a good liquid blacking for boots or shoes. Portable Balls for taking Grease Spots out of Clothes. Dry fullers earth so as to crumble into powder, and moisten it well with lemon juice; add a small quantity of pure pulverised pearl-ash, and work the whole up into a thick paste. Roll it into small balls, let them compleatly dry in the heat of the sun, and they will then be fit for use. The manner of using them is, by moistening with water the spots on the cloth, rubbing the ball over, and leaving it to dry in the sun ; on washing the spots with common w'ater, and very often with brushing alone, the spots instant!}^ dis¬ appear. Liquid for rempving Spots from Clothes. In a pint of spring water, dissolve an ounce of pure pearl- ash ; add to the solution, a lemon cut in small slices. This being properly mixed, and kept in a warm state for two days, the whole must be strained, and the clear liquid kept in a bottle for use. A little of the liquid being poured on the ISO. id. s stained 505 NEW LONDON FAMILY COOK. stained part, removes all spots of grease, pitch, or oil; the moment they disappear^ the cloth is to be washed in clear water. To clean tanned Leather, Boot-tops, &;c. Take halloa pint of water, a quarter of a'pint of vitriolic acid, of the specific gravity of 1,850, which may be had at the chemists, and lialf an ounce of salts of lemon. Put the water in a bottle, anti add the vitriolic acid to it, and after¬ wards the salts of lemon. When the heat, which is caused by this niixture, has subsided, add half a pint of skimmed milk; shake them occasionally for three or four days, and the liquor will be fit for use. W^hen you use it, first, with a brush and soft water, clean the surface of the leather from all grease, dirt, Sec. Next scrape on it a little Bath-brick, or white free-sand ; add a little of the above liquor, and with a brush scour it well, repeating this process till the whole has been gone over: then with a clean sponge and water wash off what remains of the brick: leave the leather to dry gradually, and it will be of a light new colour. If it is wished to be darker, brush it with a hard-brush a little before it is dry, and it will be of a rich brown tinge. Another method of cleaning Boot-tops. Mix in a phial, one dram of oxy-rauriate of potash with two ounces of distilled water ; and, when the salt is dissolved, add two ounces of muriatic acid. Then, shake together, in another phial, three ounces of rectified spirit of wine w'ith half an ounce of the essential oil of lemon, unite the con¬ tents of the two phials, and keep it thus prepared closely corked for use. This chemical liquid should be applied with a clean sponge, and dried in a gentle heat; after which, the boot tops may be polished with a brush, so as to appear like new leather. Th is liquid being properly applied, readily takes out grease,, ink spots, and the stains occasioned by the juice of fruity red port wine, Sic., from leather or parchment. MISCEL» 507 MISCELLANEOUS FAMILY RECIPES, IN MEDICINE, DYING, PERFCMERY^ (^'6'. (§’C. IN the following: selection, it is not our intention to follow any prescribed order, but to put the reader in possession of such family recipes, as may be found generally, and extensively useful. Any required article, of whatever nature, may be found, by a reference to the Index, at the close of tlie work. The medical recipes which we have submitted, are of the most approved description. They are by no means intended to supersede regular advice; but rather to be applied, where the assistance of the faculty cannot easily be obtained, or in simple cases, where professional attendance would do little more than in¬ crease the pecuniary disbursements of the family. We shall begin with directions for preparing an excellent Decoction of Bark. Take two ounces of the best bruised, or powdered, Peru¬ vian bark, and put it into a pint and a half of boiling water, in a tin saucepan, with a cover, with some cinnamon and a little Seville orange })eel. Boil it together for twenty minutes^ then take it off the lire, and Jet it stand till quite cold : after¬ wards strain it through flannel, put it up in small phials, and take four table-^spoonfuls three times a day. Cure for the Con^oulsive Hiccup, One drop of chemical oil of cinnamon on a small lump of sugar, which must be kept in the mouth till dissolved, and then gently swallowed. English Hypocras. To make English hypocras, or hippocras, for easing pal¬ pitations and tremors of the heart, removing fearful appre¬ hensions, sudden frights, and startings, warming a cold stomach, giving rest to wearied limbs, Sec. proceed as fol¬ lows—Infuse, for a lew hours, in about three quarts of good white wine, a pound and a half of loaf sugar, an ounce of 3 s 2 ciu«amon,j 508 NEW LONDON FAMILY COOK. cinnamon, two or three tops of sweet marjoram, and a little long pepper, all sligl)tly beaten in a mortar. Let the liquor run through a filtering bag, with a grain of musk ; add the juice of a large lemon; give it a gentle heat over the fire ; pour.it on the spices again ; and, when it has stord three or four days, strain it through a filtering bag, and lottle it for use. This is an excellent cordial to refresh and enliven the spirits. If a red colour be wished for, the hypocras may be made of any required hue, by substituting red for white wine; or adding juice of elder berries or mulberries, syrup of clove-gilliflowers, cochineal, &,c. Hypocras^ as made in France. Put into a quart of good strong red wine, half a pound of powdered loaf sugar, half a dram of cinnamon, a pinch of coriander seeds, two white pepper-corns, some Seville orange- peel, a blade of mace, a small quantity of lemon-juice, and, four cloves ; the spices, Scc. being previously beaten in a mortar. When the whole has infused three or four hours, add a table-spoonful of milk ; filter the liquid through a flannel or cotton bag till quite clear, and bottle it up for use. French Essence of Hypocras. Take an ounce of cinnamon, half an ounce of cloves, a pinch of coriander seeds, half a dram of ginger, a blade of mace, and two pieces of long-pepper: beat the whole into fine pow'der, and mix them well together, with half a pint of spirits of wine, in a thick glass bottle ; it must be closely stopped, and placed in the sun, on sand, during the entire summer. It will then become an agreeable essence ; which may be readily improved, by adding a little essence of ambef, to make it still pleasanter to the taste and smell. Portland Powder for the Gout. Take equal parts of round birthwort and gentian roots; and the tops and leaves of germander, ground pine, and centaury. Dry, pulverize, sift, and incorporate, all these ingredients, and the powder will be produced; of which, a single drachm is to be taken every morning in tea, or any other warm liquid, fasting for at least an hour and a half after each dose. This course having been persisted in for three months, the dose must be reduced to half a drachm, taken daily for six •months, after which every other day for twelve months longer. Syrup for Coughs,' spitting of Blood, ^c. Take six ounces, of comfrey roots, and twelve handfuls of plantain FAMII.Y RECIPES. 509 plantain leaves; cut and beat them well, strain out the juice, and with an equal weight of sugar boil it up to a syrup. Dropsy. Boil tlrree handfuls of the tops of green broom, in a gallon of spring water, and take off the scum as long as any con¬ tinues to rise; then, after letting it stand till cold, pour the broom and decoction together into an earthen jug, and keep it closely covered for use. Take night and morning, a large spoonful of unbruised mustard seed ; and, immediately^ after swmllowing it, drink half a pint of the broom water. This remedy ought to be continued for some months ; and it will seldom fail to prove effectual, when the disease is not in it’s last stage. Cure for infamed or sore Eyes. Get some clay that has a blue vein, and separate the vein from the rest of the clay. Wash it clean ; then soften, and work it into a sort of ointment, with strong white-wine vinegar. Spread it on a piece of linen ; cover it over with part of the same cloth, and bind it over the eyes every night, for a fortnight, on going to bed. At the same time, the appli¬ cation being a repellant, a little gentle physic should be taken, Northamptonshire abounds with proper clay for the purpose. This has been known to restore sight, and perform a cure, after the persons afflicted had been for some time quite blind. Stomach Plaister for Cough. Take an ounce each of bee’s w^ax. Burgundy pitch, and rosin; melt them together in a pipkin, and stir in llnee quarters of an ounce of common turpentine, and half an ounce of oil of mace. Spread it on a piece of sheep’s lea¬ ther, grate some nutmeg over, and apply it quite warm to the pit of the stomach. Brunsivick Mum. Take sixty-three gallons of clear water, which has been boiled to the consumption of a third part; and brew it with seven bushels of wheat malt, and one bushel each of oat¬ meal and ground beans. When tunned, the hogshead must not be too full at first; and, on ft’s beginning to work, put in three pounds of the inner rind of fir; one pound each of fir and birch tops ; three handfuls of carduus benedictus ; a handful or two of flowers of rosa soils; a handful and a half each of burnet, betony, avens, marjoram, penny-royal, and jnother of thyme ; two Iiandfuls, or more, of elder flowers ; tliree 510 NK'^V LON0ON FAMILY COOK., three ounces of bruised cardamoms ; and an ounce of btuised barberries. 'Fbe herbs and seeds should not be put into tlie cask till the liquor has worked some time ; for, after they are added, it should flow over as little as possible. Fill it up, at last, on its having done I’ermenting, and, when it is stopped, put in'ten new-laid eggs, unbroken or cracked; stop it up close ; and, at the end of two years, it will become drinkable and pleasant. This is a most wholesome and restorative drink. Jf' 2 tcr for thickening Hair, and to prevent its fall- ing o ff 13istil, as cool and slowly as possible, two pounds of honey, a ‘nandfnl of rosemary, and twelve handfuls of the curlings or tendrils of grape vines, infused in a gallon of new milk ; from which about two quarts of the water will be obtained. Method of dying Cotton with Madder, as practised at Smyrna. The cotton is boiled in common olive oil, and then in mild alkali; being thus cleaned, it wall then take the madder dye ; which is the fine colour that we see and admire in Smyrna OQtton-yarn. Balm of Gilead Oil. Put loosely into a bottle, of any size, as many balm of Gilead flowers, as will come up to a third part of its height; tlien nearl}' fill up the-bottle with good sw'eet oil; shake it a little occasionally, and let it infuse a day or two ; it is then fit for use. If closely stopped, it will keep for years, and will be the better for keeping. When about half used, the bottle may be again filled up with oil, and w'ell shaken; and, in tw'o or three days, it w'ill be as good as at first. Cuts and bruises of the skin, are compleatly cured in a few days, and sometimes in a few hours, by this oil. It is excellent for all green wounds, burns, bruises, scalds, &:c. Cures for the Cramp. Bathe the parts afflicted every morning and evening w'ith the powers of amber; and take inwardly, at the same time, on going to bed at night, for eight or ten nights together, half a spoonful, in from a gill to half a pint of w hite wine. For sudden attacks of the cramp in the legs, relief may be instantly obtained by stretching out the limb affected, and elevating the heel as much as possible, till the toes bend backward tdw'ard the shin ; this, also, may be considered as an infallible remedy?, when ouly in the leg. A hot brick, in a flannel FAMILY RECIPES. 511 fiannel bag, placed for the feel, at the bottom of the bed, all night; and friction with the hand, warm flannels, coarse cloths, or the flesh-brush, well applied, to restore the free circulation of the blood in the eontraeted part; are both rcr commended as eflicacious expedients for relieving this terri¬ ble pain, as well as for preventing its return. In Italy, as an infallible cure, a new cork is cut in thin slices, and a narrow ribbon passed through the centre of them and tied round the affected limb, laying the corks flat on the flesh ; this, while thus worn, is said to prevent any return of the cramp. Symatlietic Ink. Take an ounce and a half of zaflre, which may be had at any colour-shop, and put it into a glass vessel with a narrow and long neck ; pour over it an ounce measure of strong nitrous acid diluted with five times the quantity of water. Keep it in a warm, but not too hot place, for about ten or twelve hours, and then decant the clearest part of the liquor. Having so done, pour nearly as much more diluted nitrous acid on what remains; which must continue in the same situation, and for as long a time as before, and then be de¬ canted and mixed with what was at first obtained by the first operation. This being done, dissolve in it two ounces of common salt, and the sympathetic ink is corapleated. The property of this ink is, that the w'riting made with it, on common paper, is legible only while the paper is hot and dry; exposing it alternately, to the ambient air, and to the heat of the Are, or a burning sun, whatever is written may be made to appear or disappear at pleasure. Red Ink. Infuse four ounces of Brazil-wood raspings, with two drachms of powdered alum, in a pint each of vinegar and rain water, for two or three days ; then boil them over a moderate fire till a third part of the fluid has evaporated. It must then stand two or three days ; must be filtered through blotting paper, and be preserved in closely corked bottles for use. Rermanent Ink, for marking of Linen. Take any quantity of nitrate of silver, (usually called caustic,) suppose a drachm, and dissolve it in a glass mortar with double its weight of pure water : this is the ink. In another glass vessel dissolve a drachm of salt of tartar in an ounce and a half of water: this is usually named the liquid founce, with which the linen is saturated previously to the application of the ink, ^ Durable 512 NEW LONDON FAMILY COOK. Durable Black Writing Ink. Put four ounces of blue Aleppo galls, in coarse powder, to three pints of rain water : let them stand fourteen days; add an ounce of green copperas; stir the whole well, once or twice a day, for three days. Then add an ounce each of gum Arabie and logwood shavings, with a quarter of an ounce each of alum and sugar candy. Keep the jug in which it is kept near the fire, or in a >varm place, for ten or twelve days; then strain, and bottle it, putting in a little sugar, salt, and brandy, to prevent it’s moulding or freezing* This is a very fine and a very lasting ink. A good ink for inferior purposes may be made with three quarters of a pound of blue galls, a quarter of a pound each of green copperas and gum Arabic, and an ounce of alum, all beaten in a mortar till the galls, &,c. are br6ken ; then pul it into a stone bottle with three quarts of rain v/ater; and shake it every day for a fortnight. Thirst Balls for Tra^oellers. Mix depurated nitre, with an eighth part the quantity of transparent or oriental sulphur, and make it into‘small balls; one of which, being kept in the mouth, when parched with thirst, will afford very great relief. They are excellent for soldiers on a long march, in sultry weather, and where water is scarce. To dye Furniture Linings, S^c. Buff or Salmon Colour. Rub down on a pewter plate twopenny-worth of Spanish arnotta, after which boil it in a pail of water a quarter of an hour. Put into it two ounces of pot-ash, stir it round, and put in the lining ; stir it about all the time it is boiling, which must be five or six minutes; then put it into cold pump water, and hang the articles ttp singly without wringing.. When almost dry, fold and mangle. Bink Dye. The calico must be washed extremely clean and be dried. Then boil it in tw^o gallons of soft w'ater, and four ounces of alum ; take it out, and dry it in the air. In the mean time boil in the alum water two handfuls of wheat-bran till quite slippery ; then strain it. Take two scruples of cochineal, and two ounces of argali finely pounded and sifted ; mix with it the liquor by a little at a time. Then put into the liquor the calico ; and boil till it is almost wasted, frequently moving it about. Take out the calico; and wash it first in chamber-: lye, and then in cold water; after this rinse it in strained ^ water FAMILY EECIPES. ,513 ^vriter starch, and dry it quickly without hanging it in folds. Callender, or mangle it very highly. Blue Dye. Let the calico he washed clean and dried 5 then mix some of Scot’s liquid blue in as ranch water as will be sufficient to cover the things to be dyed, and put a little starch to it to give a light sliffiness. Dry a bit to see wdiether the colour is deep enough ; then set the linen, 8lc. into it, and wash it; dry the articles single, and mangle or callender them. To prevent Green Flay from firm g. Stuff a sack either full of straw or hav ; tic the mouth with a cord ; and make the rick round the sack, diawing it up as the rick advances in height, and taking it quite out whea finished. The funnel thus left in the centre preserves it. To cement broken China. Mix some oyster shell powder with the tvhite of a fresh egg, to the thickness of wdiite paint, lay it on thick at the two edges and join them as exact and quick as possible, then put it before the fire till the China is quite hot, and it will cement in about two minutes. Pour boiling water into it directly, wipe it dry, scrape it clean on both sides, with a penknife, and it will appear only as a crack. Mix no more than you can use for one or two things at a time ; for if the cement grows hard it will be spoiled. The powder may be bought at the apothecaries; but it is best prepared at home, which is done as follows ; Choose a large deep oyster-shell J put it in the middle of a clear fire till red hot; then take it out, and scrape away the black parts; pound the rest in a mortar as fine as possible ; sift and beat it a second time, till quite smooth and fine. Composition for restoring scorched Linen. Boil to a good consistency, in half a pint of vinegar, two ounces of fullers-earth, an ounce of hen’s dang, half an ounce of cake soap, and the juice of two onions. Spread this over the damaged part; and, if the scorching were not quite through, and the threads consumed, after suffering it to dry on, and letting it receive subsequent good washing or two, the place will appear as white and perfect as any other part of the linen. French Remedy for a swelled Face. Put a quafrter of a pound of fresh butter into a smaJI .saucepan, over a gentle fire; and, when it begins to melt, add two table spoonfuls of rose water, well stirrin^g and NO, 17 . 3 T Tnixinff lr> 514* ySAV ION.DON FAMILY COOK. mixing them together. Rub tlic affected part witli tbi^ ointment, quite hot, three or four times a daj, till the swelling entirely disappears. Easjj manner of preparing Phosphoric Bottles. Heat a common glass phial, by fixiitg it in a pailful of sand, then put in two or three bits of phosphorus, stir them about w ith a bit of red hot wire, till the phosphorus is spread Over and sticks to the inside of the bottle, where it will form a reddish coating. When this is compleated, which will be by frequently stirring in the wire, the bottle must remain corked up tight for use. The end of a common match, put into a bottle thus prepared, on touching the phosphorus, and being quickly drawn out will with certainty be lighted. To clear Barns, Outhouses, S^c. from Mites and JVexils. Let the wall and rafters, above and below, of such granaries as are infested, be covered completly with quicklime, slacked in water, in which trefoil, wormwood, and hyssop, have been boiled. This composition should be applied as hot as possible. I'lie floors of barns should be made of Lombardy poplar, as an excellent preventive against most insects. Pomade Dimne. Put half a pound of beef marrow, well cleaned from bones and strings, into a pan of water; change the water twice every day, for ten days ; then drain it, and put to it a pint of rose water, and let it stand twenty-four hours. After draining, and drying it with a cloth, add an ounce each of finely powdered storax, benzoin, cypress root, and Florentine orrice, half an ounce of beaten cinnamon, and two drachms of pounded cloves and nutmegs. Put the whole in a pewter vessel, into boiling water, and let it boil three hours, pressing it under water. Then strain it throusih muslin, and when quite cold, cover it up close with bladder and paper. Rosemary Pomatum. Strip, from the stem, a double handful of fresh gathered rosemary ; and boil it in a tin or copper vessel, with half a pound of common soft pomatum or hog’s lard, till reduced JO about three or four ounces. Strain it off, and keep it in the usual way. Soft Pomatum. Beat half a pound of fresh lard in w'ater ; then soak and beat it in two lose-waters, drain and beat it with two spoon¬ fuls FAMILY RECITES. 515 fuls of brandy ; let it drain from this-; add to it some essence of lemon, and keep it in small pots. Another Way. Soak half a pound of clear beef-marrow, and a pound of fresh lard, in water two or three days, changing; and beating it every day. Put it into a sieve till dry; then into a Jar, and put the Jar into a saucepan of water. AVhen melted, pour it into a bason, and beat it with two spoonfuls of brandy: drain oft' the brandy, and then add essence of lemon, bergamot, or any scent that is preferred,. Hard Pomatum. Prepare equal quantities of beef-marrosv and mutton-suet as before, using the brandy to preserve it, and adding the scent; then pour it into moulds, or, into pb.ials of the size you choose the rolls to be of. When cold, break the bottles, clear away the glass caiefully, and put paper round the rolls. Cure for a Strain in the Back. Beat up well, four table-spoonfuls of white wine vim^gar with the yolk of an egg ; add thirty drops of oil or spirit of turpentine. Mix them thoroughly, and drink the whole on going to bed at night. This dose should l>e three times re¬ peated. Pills for Eruptions in the Hands. Take gum guaicum, and loaf sugar, each one drachm, cam¬ phor, half a dram ; emetic tartar, five grains ; and thirty drops of rectified spirit of wine. Rub all together, in a marble mortar, to a line powder; and then, with a thick mucilage of gum Arabic, make it into fortj^ pills. Take one of these pills every night, for three weeks. If it be not felt in the stomach, two, three, or even four, may be taken by a growm person, but tliat quantity must not be exceeded. lEash Balls. Beat some white soap in a mortar ; then put it into a pan and cover it down close; put it into a copper, so that tlie water does not come to the lop of the pan : cover your cop¬ per close, to stop the steam ; make the waiter boil some time ; take the pan out, and beat it well with a woodep stirrer till all is melted ; then pour it out into drops, and cut them into square pieces as small as a walnut; let it lie three days on an oven in a ban-box; afterwards put them into a pan, and damp them with rose-water; mash it well with the hand, and mould them according to fancy, viz. squeeze them as liard and as close as you possibly can ; make them very 3 T 2 , rotind> NEW LONDON FAMILY COOK. 5i^ round, and put them into a ban-box or a sieve two or three days; then scrape them a little with a wash-ball scraper (made for the purpose), and let them lie eight or nine days ; afterwards scrape them smooth. If you would have them red, when you first mash them, put in a little vermilion ; if light, some hair powder paiid if purple, some rose-pink. Pot Poiirrl. Put the following ingredients in layers, into a china bowl, with bay-salt strewed between the layers :—Two pecks of damask roses, part in buds and part blown ; violets, orange- flowers, and jasmine, a handful of each ; two ounces of orrice- root sliced, two of benjamin and storax ; a quarter of a pound of angelica root sliced ; a quart of the red parts of clove gillyflowers; two handfuls of lavender flowers ; half a hand¬ ful of rosemary-flowers; half a handful each of bay and laurel leaves; three Seville oranges, stuck as full of cloves as possible, dried in a cool oven and pounded ; half a handful of knotted marjoram; and two handfuls of balm of Gilead dried. Cover all quite close. When the pot is uncovered the perfume is very fine. To take Stains out of Linen. Wet it, and rub on the part a quantity of soap on both sides the cloth ; then rub in as much starch, mixed thick with cold water, as you can put on, and lay it on a grass- plot. if it is not complete the first time, repeat it in two or three days; and should the weather be very hot, sprinkle the part with water. Fo 7' Stains caused by Acids. Wet the part and lay on it some salt of wormwood. Then rub it without diluting it with more water. Another Way, for Fruit Stains. Let the cloth imbibe a little water without dipping, and bold the part over a lighted match at a proper distance. The spots will be removed by the sulphureous gas. Another JVay. Tie up in the stained part some pearl-ash ; then scrape some soap into cold soft water to make a lather, and boil the linen till the stain disappears. Another JVay. Dip the linen in boiling water or milk, and soak it some ^ours. Then let it lie in the air till the stain comes out. Many FAMILY RECTFF.S. 517 Many stains may be reiiioved;, by dipping the linen in sour butter milk, and then drying it in the sun. it should be washed as often as it dries. To take out Stains of Grease, S^c.from Silk, Cotton, or Woollen. To two ounces of spirit of wine, add an ounce of Frencli chalk, and five ounces of tobacco pipe clay, both in fine powder. Make it into rolls about the length of a finger, and let them dry. This is to be applied by rubbing on the spot, either dry or wet, and afterwards brushing the part that has been rubbed. To take Ink Spots out of Woollen or Linen. Tor woollen, the spots must be first rubbed with a compo¬ sition, made of -the white of an egg, and a few drops of oil of vitriol, properly incorporated ; then immediately wash¬ ed with pure water; and, lastly, have the parts smoothed, in the direction of the nap, with a bit of flannel or whito woollen cloth. From linen, ink .spots may be removed, by directly dropping plentifully on them, while wet with the ink, the tallow from a lighted candle, and letting it remain on a few days before the linen is washed : this will also take the stains of red-port wine out of linen. Ink spots on silk require to be well rubbed with ashes of wormwood, and strong distilled vinegar, and to be afterwards cleaned with soap water. When ink is dried on linen, the spot is to be taken out by rubbing it well with a piece of lemon, and then using a hot iron till the ink totally disap¬ pears. Cut a lemon in half, press tlie spotted part down over it, till the juice penetrates through, and the hot iron then p)laced on the linen, the spots will soon totally dis¬ appear. To take out Iron Moulds. SV et the stains with water, then lay it on a boiling-hot water plate, and put a little of the essential salt of lemons on it. As the part becomes diT, wet it again ; the water in the plate must be kept boiling hot. As soon as the spots are removed, the linen must be immediately washed with a great jrienty of clean water, to prevent any injury from the acid. To take out Mildew. Alix some soft soap with some powdered starch, half as much salt, and the juice of a lemon ; lay it on the mildewed pjart on both sides, with a painter’s brush ; then let it lie on grass day and night till the stains come outi To NEAV LONDON FAMILY COOK. 6IS To make Flannels keep their Colour^ and not Shrink. While new, put them into a pail or tub, and pour boiling water on them ; let them remain in the water till it is cold. To preserve Fur and JVoollen from Moths. Let the fur be occasionally combed while in use, and the woollens be brushed and shaken. When not wanted, dry them first, let them be cool, then mix among them bitter apples from the apothecary’s, in small muslin bags, sew theili in several folds of linen, carefull}^ turned in at the edges. Another Way. Sprinkle the furs or woollen stuffs, and the drawers or boxes in which they are kept, with spirit of tur[)entine: the scent of which will speedily evaporate, on exposing the stuffs to the air. Some persons place sheets of paper, moistened with s})irit of turpentine, over, under, or between pieces of cloth, &c. and find it a very good method. Method of restoring and rendering legible damaged Parchment Deeds, S^'c. When a parchment deed becomes discoloured and obli¬ terated by moisture, immerse it in cold clear spring water, as it is drawn from the well, for about a minute, and then press it betw'cen two sheets of blotting paper, to prevent its slni veiling up while drying. It will generally when nearly dry be found to have resumed its original colour, and appear uniformly alike ; but should the characters not prove quite legible on its being nearly dry, the operation must be re¬ pealed till it does. The following mixture, will make writing which has been obliterated, faded, or sunk, either on paper or parchment, immediately legible.—Bruise and infuse two or three nutgalls in half a pint of white wine, and let the bottle stand in the sun or other warm place, then wash that part of the parch¬ ment or paper w hich is wanted to have the writing recovered, witli a sponge or soft brush dipi)ed in the vinous infusion • and the purpose will be immediately answered, if it be suf¬ ficiently strong. If that should not happen, its powers must be increased, by an additional number of galls, stronger heat, and stronger wane. A Paste for Paper or JFood. Boil three quarters of an ounce of the purest gum Arabic in a pint of w aier, with flour, to the thickness of honey. A very, good paste may be made of half starch and half flour, sifted line, and mixed up with beer, boiled quite smooth, • ■* FAMILY RECIPES. .519 smooth, to the consistence of starch, and a spoonful of size mixed with it while boilini^. IVmdsor Soap. Shave some of the best white soap quite thin, melt it in a stew-pan over a slow fire, scent it well with oil of carraway, and pour it into a mould, or a box for that j)urpose. When it has stood three or four days in a dry place, cut it into square pieces, and it is fit for use Any scent may be sub¬ stituted for carraway. Shaving boxes may be filled, with 'the melted soap, instead of a mould. Opiate for the Teeth. Well boil and skim one pound of honey; add to it a quar¬ ter of a pound of bole-ammoniac, one ounce of dragon’s blood, one of oil of sweet almonds, half an ounce of oil of cloves, eight drops of essence of bergamot, a gill of honey- water, all mixed well together, and put into pots for use. Delescofs Opiate for the Teeth. - Half an ounce of bole-ammoniac, one ounce of powder of myrrh, one ounce of dragon’s-blood, half an ounce of orrice- root, half an ounce of i oci)i»-alum, half an ounce of ground gin¬ ger, two ounces of honey; mix all well together, and put it in pots for use. I’he following opiate is preferred by many, and it seems to be founded on.Heleseot’s. Clarify half a pound of boneyq and mix in it two otmees of Armenian bole, half an ounce of dragon’s blood, and half an ounce of oil of sweet almonds, a quarter of an ounce of ©il of cloves, four drops of essence of bergamot, and half a gill of honey water. Tincture for the Teeth and Gums. MI X six ounces of the tincture of Pei uvian bark with half an ounce of sal ammoniac. Shake it well bel’ore using. Take a tea-spoonful, and bold it near the teeth ; then, with a fin¬ ger dipped in, rub the gums and teeth, which must afterward be washed with warm water. This tincture cures the toolUr ache, preserves the teeth and gums, and makes them adhere to eacli other. Another Tincture for the Teeth. Take two table-spoonfuls of tincture of.ainbei’; tineturos of seed lae, and of mastich, each one ounce and a hall; one table-spoonful of tincture of myrrh, rose-water, eight table¬ spoonfuls; and-orange-llower water, lour table-.sj)qoufuls. A Stick 5£0 2iLW LOXVOS FAMILV COOK. ^ .9//c'/c /o talce out sitperfiiious Hairs. Take two ounces and a half of rosin, and one ounce erf bees’-wax; make it into sticks for use. Wash Jar the Face. A quart of milk, and a quarter of a pound of saltpetre beaten to powder: put in two-pemiyworth of oil of anise- aeed, one of oil of cloves, about a quarter of a gill of the best white-wine vinegar; put it into a bottle, and let it stand in sand half way up, in the sun, or in some warm place for a fortnight without the cork ; after which, cork and seal it up. Almond Milk for a Wash. Take five ounces of bitter almonds, blanch, and beat them in a marble mortar quite fine ; put in a spoonful of white wine when you beat them ; take the whites of three new-laid eggs, three pints of spring-water, and one pint of white wine. Mix them all very well together; then strain it through a fine cloth, and put it into a bottle, and keep it for use. White Almond Paste. Take one pound of bitter almonds,, blanch and beat them very fine in a mortar; put in the whites of four eggs, one ounce of Trench white of Trois; add rose-water and spirits of wine, a little at a time, until it is of a consistency for paste. Brown Almond Paste. Take one pound of bitter-almonds, well beaten in a mor¬ tar ; add to them one pound of raisins of the sun stoned ; beat and mix them very well together, and put in a little brandy. Scented Bags to lay in Drazeers. Half a pound of coriander-seeds, half a pound of sweet orrice-root, half a pound of damask rose leaves, half a pound of calamus-aromaticus, one ounce of mace, one ounce of cin¬ namon, half an ounce of cloves, foiir draciims of musk-pow¬ der, two drachms of loaf-sugar, three ounces of lavender- flow’ers, and some Rhodium wood : beat them well together, and sew them up in small silk bags. Paste for chopped Hands. Mix a quarter of a pound of unsaked hog’s lard, w hich has been washed in water, and then in rose w ater, with the yolks of tw'o new-laid eggs, and a large spoonful of honey. Add as much fine oatmeal, or almond paste, as will work it into a paste. For chopped Lips. Put a quarter of an ounce of benjamin, storax, and sper- 4 maceti. FAMILY RECIPES. 521 iiiaceti, twopenny-worth of alkanet-root, a juicy apple chop¬ ped, a bunch of black grapes bruised, a quarter of a pound of nnsalfed butter, and two ounces of bees-wax, into a new tin saucepan. Simmer gently till all is dissolved, and then strain it through a linen. When cold, melt it again, and pour it into small pots or boxes; if to make cakes, use the bottoms of tea-cups. Another Way. Mix an ounce of spermacei-i with an ounce of the oil of bitter almonds, and some powdered cochineal; melt all toge¬ ther, strain it through a cloth in a little rose water, and rub the lips with it at night. Honey Water, Take, of coriander seeds, a pound; cassia, four ounces; cloves, and gum benzoin, twm ounces each ; oil of rhodium, essence of lemon, essence of bergamot, and oil of lavender, a drachm each ; rectified spirit of wine, twenty pints; rose water, two quarts; nutmeg water, one quart; musk, and amber¬ grease, each twelve grains. Distil, in a water bath, to dry¬ ness. A common sort of honey water is frequently made, by putting two drachms of tincture of ambergrease, and two of tincture of musk, in a quart of rectified spirit of wine and half a pint of water; filter, and put it up in small bottles. Hungary Water. To one pint of rectified spirit of wine, put an ounce of oil of rosemary, and two drachms of essence of ambergris : well shake the bottle several times, then let the cork remain out twenty-four hours, and colour it with a little alkanet-root. After a month, during which time shake it daily, put it into small bottles. Eau de Luce. Two ounces of rectified spirits of wine, one drachm of oil of amber, two drachms of salt of tartar, two drachms of pre¬ pared powder of amber, twenty drops of oil of nutmegs ; put them all into a bottle, and shake it well; let it stand live hours, after wdiich, filter it, and always keep it by you, and when you would make eau de luce, put it into the strongest spirits of sal-ammoniac. Eau Sans Eared, One quart of spirits of wine, one ounce of essence of ber¬ gamot, two drachms of tincture of musk ; add to them half a pint of water, and bottle them for use. ^’o. 17 . S V Lavender I 022 JfEW LONBON" FAMILY COOK, Lavender Water. Put three drachms of the essential oil of the lavender, and one drachm of the essence of ambergris into one pint of spi¬ rits of wine. Essence of Soap, for Shaving. Pound an ounce of Venice, Castille, or any other fine soap, with a quarter of an ounce of salt of tartar, in a marble mor¬ tar ; to which, add half a pint of lavender water, by degrees. Incorporate the whole well together, filter it, and keep the liquid in bottles closely stopped. When wanted for use, let a few drops fall into a spoonful of water, and beat the mixture to a lather : this will be found far superior for shaving to any unprepared soap. Another Soap, to fill Shaving Bo.ves with. Take some white soap, beat it in a mortar, scent it with oil of carraways, and make it flat; then chop in some ver¬ milion, or powder-blue, to marble it, with a thin knife dipt in the same : double it up, and squeeze it hard into the boxes ; after which, scrape it smooth with a knife. A Sweet-scented Pot. Take three handfuls of orange-flowers; three of clove gil¬ lyflowers, three of damask roses, one of knotted marjoram, one of lemon-thyme, six bay-leaves, a handful of rosemary, one of myrtle, half a handful of mint, one of lavender, the rind of a lemon, and a quarter of an ounce of cloves. Chop all; and put them in layers, with pounded bay-salt between, up to the top of the jar. If all the ingredients cannot be got at once, put them in as you get them ; and throw in a handful of salt with every new article. Tooth Powder. Burn some roch-allum, beat it in a mortar, and sift it fine ; then take some rose-pink ; mix them wmll together, to make it of a pale-red colour t add a little powder of myrrh, and put it into bottles for use. Red Markin^g Ink. Take half an ounce of vermilion, and a dram‘of salt of steel; let them be finely levigated with linseed oil, to the thickness required for the occasion. It may be made of any other colours, by substituting the proper articles instead of vermilion, and may be used with a hair-pencil, or pen. Artificial Musk. Put to one drachm of oil of amber, by small portions at a time. FAMILY RECIPES. 525 time, four times the quantity of nitrous acid: stir together witli a glass rod till the whole is converted into a yellow rosin, possessing the smell of musk in perfection. It must be kept closely stopped up, like real musk : but, when used, the na^ lure of the nitrous acid must not be forgotten. ' Yelloxv V'^arnish. Take one quart of spirits of wine, and put to it eight ounces of sandarach ; shake it half an hour ; the next day it will be fit for use ; strain it first: take lamp-black, and put in ^mur varnish about the thickness of a pan-cake; mix it well, but do not stir it too fast; then do it eight times over, and let it stand quite still the next day ; then take some burnt ivory, and oil of turpentine, as fine as butter; mix it with some of your varnish, till you have varnished it fit for polishing; po¬ lish it with tripoly in fine flour ; lay it on the wood smooth, with one of the brushes, then let it dry, and do so eight times at least; when very dry, lay on your varnish that is mixed, and when that is dry, polish it with a wet cloth dipped in tri¬ poly, and rub it as hard as you wmuld do platters. A X)ery pretty Varnish for Baskets, or any thing that nothing hot is set on. Take either red, black, or white sealing-wax, which ever colour you wish to make; to every two ounces of sealing- wax one ounce of spirit of wine, pound the wax fine, then sift it through a fine lawn sieve till you have made it extremely fine; put it into a large phial with spirits of wine, shake it, let it stand near the fire forty-eight hours, shaking it often; then, with a little brush, rub your baskets all over with it; let them dry, and do them over a second time. l)i\ Halves's Method of restoring to Life droxvncd, Iversons. The greatest exertion should be used to take out the body before the elapse of one hour, and the resuscitaiive process should be immediately employed. On taking bodies out of the Thames, ponds, fee. the fol- low'ing cautions are to be used : 1. Never to be held up by the heels. 2. Not to be rolled on casks, or other rough usage. 3. Avoid the use qf salt in all cases of apparent death, Particularly observe tq do every thing with the utmost promptitude. ' / P’or the drozened, attend to the following directions :— 1, Convey the body, with the head raised, to the nearest convenient house. 3 u 2 2- Strip NEW LONDON FAMILY. COOK. SU ^2. Strip and dry the body :—clean the mouth and nostrils, 3. Young Children :—between two persons in a warm bed. 4. An Adult:—lay the body.on a warm blanket, or bed, and in cold weather, near the fire.—In the warm season, air should be freely admitted. 5. It is to be gently rubbed with flannel, sprinkled with spirits,’ and a heated warming-pan covered, lightly moved over the back and spine. » ti. To restore Breathing:—Introduce the pipe of a pair of bellows (when no apparatus) into one nostril; close the mouth and the other nostril, then inflate the lungs, till the breast be a little raised; the mouth and nostrils must then be let free. Repeat this process till life appears. 7. Tobacco smoke is to be thrown gently up the funda¬ ment, with a proper instrument, or the bowl of a pipe covered, so as to defend the mouth of the assistant. 8. The breast to be fomented with hot spirits :—if no signs of life appear—the warm bath:—or hot bricks, &.c. applied to the palms of the hands, and the soles of the feet, y. Electricity, early employed by a medical assistant. JO. The breath is the principal thing to be attended to. J^or Intense Cold. Rub the body with snow, ice, or cold water.—Restore warmth, &Lc. by slow degrees; and, after some time, if necessary, the plans to be employed for the resuscitation of drowned persons. For Suspension by the Cord. A few ounces of blood may be taken from the jugular vein, and cupping-glasses may be applied to the head and neck; leeches also to the temples.—The other methods of treat¬ ment, the same as recommended for the apparently drowned. For Suffocation by noxious Vapours, or Lightning. Cold water to be repeatedly thrown upon the face, 8cc. drying the body at intervals.—If the body feels cold, em¬ ploy gradual warmth ; and the plans for the drowned. For Intoxication. The body is to be laid on a bed, &c. to be removed.—Obtain immediate medical assistance, as the modes of treatment must be varied, according to the state of the patient. The following general observations should be attended to.— On signs of returning life, the assistants are most earnestly advised to employ the restorative means with great caution, go as to nourish'and revive the languid sign of life. I A test- FAMILY RFCIPES^. 525 A tea-spoonful of warm water may be given ; and, if swal¬ lowed, be returned, warm wine, or diluted brandy.—To be put into a warm bed ; and, if disposed to sleep, will gene¬ rally awake restored to health. The plans above recommended, are to be used for three or four hours. It is an absurd and vulgar opinion, to suppose persons as irrecoverable, because life does not soon make, its appearance. ^ Electricity, and bleeding, never to be employed, unless by the direction of the medical assistant. To p reven t R us t. Mix with fat oil varnish four-hfths of well-rectified spirits of turpentine. The varnish is to be applied by means of a sponge; and, articles varnished in this manner, will retain their metallic brilliancy, and never contract any spots of rust. It may be applied to copper, and to the preservation of philo¬ sophical instruments, which, by being brought into contact with water, are liable to lose their Splendour, and become tarnished. The old Receipt for Duffs ElLvir. Take elecampane roots, sliced liquorice, coriander and aunise seeds, venna, oriental guiacum, and carraway seeds, each two ounces, and one pound of raisins stoned. Infuse them four days in three quarts of aqua vitae, or while anniseed water. The largest dose is four spoonfuls to be taken at night. One ounce of rhubarb, two ounces of manna, and one more of guiacum may be added. Scotch Doffs ElLvir. Take half a bottle of brandy, and the same quantity of Lis¬ bon wine ; infuse in it, mixed together, half an ounce each of anniseed and sweet fennel seeds, an ounce each of hiera picra and aloes, two drams of saffron, two ounces of bitter or Se¬ ville orange peel, and one ounce of snake root. Infuse them near the fire for a fortnight; then put the bottle in a pan of cold water over the fire, take it off when it simmers, and strain or fiber it as soon as it is cold. Keep it in closely stopped bottles; and take two table-spoonfuls of it at night. It is excellent for^ the colic, and may be taken as a gentle aperient. Edinburgh Eye IVater. Put white vitriol, tlie size of a nut, into two gills of white rose water, with as much fine loaf-sugar as vitriol. When dissolved, shake the bottle; and, on going to bed, W'ash the eyes with it, using a soft clean cloth. Edinburirh 9^6 NEW LONDON FAMILY COOK. Edinburgh IVash, for Scurmi^ Red Face, ^c. Boil two ounces ot' fine barley, in a wine bottle of water, to four gills, or half a bottle; beat two ounces of blanched almonds to a paste, mix them with a little of the barley- water. When cQid, warm, and squeeze them through a cloth; then dissolve a pennyworth of camphor in a table¬ spoonful of brandy, or any other strong spirits. Mix them together, and wash the face with the liquid every nigtit when going to bed. Another Cure for a Red or Pimpled Face, Take an ounce each of liver of sulphur, roch allum, and common salt, and two drachms of sugar-candy, and of sper¬ maceti. Pound and sift them ; put the whole in a quart bot¬ tle, and add half a pint of brandy, three ounces of white lily water, and the same of pure spring water. Shake it well to¬ gether, and keep it for use. V.hth this liquid, w'ash the face freely and very frequently; always first shake the bottle: and, on first going to bed, lay linen, which has been dipjied in It, all over the face. In ten or twelve days, the cure will be completed. Celebrated Stomachic Eliiir. Pare off the thin yellow rinds of six large Seville oranges; and put them in a quart bott.e, witli an ounce of gentian root scraped and sliced, and half a diachm of cochineah Pour over these ingredients a pint of the best brandy; shake the bottle several times, during that and the follow ing day; let it stand two days more to settle; and clear it off into bottles for use. Take one or two tea-spoonfuls morning and afternoon, in a glas.s of wine, or it is beneficial even in a cup of tea. A IVash for Gold and Silver Muslins. Make a strong lather wdth hard soap and warm w'ater, then turn the muslins about, in the same way as other fine mus¬ lins, &c. give them tw'o or three lathers, squeeze and spread them out directly, and dry them off quickly. 'They must by no means be rubbed, except in the space between the flowers. To clean JVhite Satins, and Floxvered Silks, S^c. Mix sifted stale bread crumbs with powder-blue, and rub it very thoroughly all over; then shake it well, and dust it with clean soft cloths. Afterw ard, where there are any gold or silver flowers, take a piece of crimson in grain v dvet; rub the flowers with it, which will restore them to their original lustre. Anotlim' FAMILY RECIPES. 527 Jnother Way to take out Stains, Mildew, 8^c. Mix well too;ether an ounce each of sal-ammoniac and salt of tartar, in a quart of water, and keep it in a bottle for use. Soak, and wash the linen out of this liquid, and after the stains and colour are discharged, get them up in the usual way. Prepared Alabaster, for cleaning Gold and Silver Lace, 8^c. Put into an earthen {)ipkin some finely pounded and sifted r.labaster ; set it on a cliaffing-dish of coals, or over a stove, and let it boil for some time, first stirring it frequently with a stick. On its beginning to boil, it will be very heavy; but, when boiled enough, it will, in stirring, be found"very light. It must then be taken off the fire, being sufficiently prepared. Lay the gold or silver lace on a piece of flannel, and strew the powder over the lace : beat it well in witii a hard deaths brush ; and, when this seems enough done, dust away the powder with a clean soft brush. Calcined hartshorn is also recommended for cleaning silver or flat silver trimmings; warm spirits of wine, applied with a soft brush and flannel, for restoring tarnished gold of any sort. Styptic for Inward Bleedings. Dissolve four ounces of roche allum, witli a quart of pure water, in an earthen pipkin, over the fire; strain it hot through a paper funnel, and boil it again till it has a skin over the top, when it must be poyred into a basin, and set to cool and crystalize. In about four hours, it will settle on the sides of the basin, under the water; which, having become clear, and being poured off, a hard substance will adhere to the sides as well as at the bottom, glittering and shining like small crys¬ tals. After making it quite dry, force off the crystals. To two ounces of these crystals, in fine powder, put half an ounce of the best drops of dragon’s blood, also finely powdered : then, well mix them together, melt a little at a time in a sil¬ ver spoon over a chafring-dish, and work it, while hot, into pills. The dose is half a drachm, to be taken four times a day ; m violent cases, a whole drachm, four times a day, is better. Usually, after five or six doses, there appears amendment, and the cure soon follows; but, for security, the medicine should be continued once a day for a week. This medicine is hurtful in no case. To cure the Scab in Sheep. As the cure of the scab is more difficult in the Merino, and its crosses, than in our native breeds, it may be proper to observe. 528 NEW LONDON FAMILY COOK. observe, that, in Bristol, and in some other parts, a cheap liquid is sold, under the title of scab-water, which is a pretty strong; infusion or decoction of the stalks and waste leaves of the tobacco, in sea-water; to a pint of this, if a quarter of a pint of essential oil of turpentine be added, in a bottle stop¬ ped with perforated cork, and the scab be gently scraped off, especially round its edges, with a blunt steel, an ivory knife, or even with a nail, so as, if possible, not to draw blood, and a little of tiie liquid, well shaken, be poured through the hole in the cork on the diseased spot, the animal will be cured in a few days. Ointment for the Scab, in Sheep. Rub together, in a mortar, a pound of quicksilver and half a pound of Venice turpentine, till the globules of the quicksilver disappear; then add half a pint of oil of turpen¬ tine, and four pounds of hog’s lard, and mix the whole into an ointment. The method of using it, is to begin at the head of the sheep; and, proceeding from between the ears, along the back to the end of the tail, divide the wool in a furrow till the skin can be touched : while the furrow is making, a finger slightly dipped in the ointment is to be drawn along the bottom, where it will leave a blue stain on the skin and wool. From this, similar furrows must be drawn down the shoulders and thighs to the legs, as far as they are woolly ; and, if the animal be much infected, two more must be drawm along each side, parallel to that on the back ; and one dowm each side, between the fore and hind legs. Imme¬ diately after being dressed, the sheep may be turned among other stock, without any fear of the infection being commu¬ nicated ; there is hardly ever an instance of a sheep’s suffer¬ ing injury from the application. In a few^ days, the blotches dry up, the iching ceases, and the animal is completely cured. To cure the Foot-rot in Sheep. Pare off, with a sharp knife, so as not to make the part bleed, all the spongy and decayed parts of the hoof and frog, and rub into the affected parts, every other day, a little of a mixture of equal quantities of powdered sulphate and acetite of copper, (blue vitriol and verdigris) mixed up with crab verjuice to the consistence of a pulp. The disorder will ge¬ nerally disappear in from two to four dressings, especially if the sheep be kept on dry and hard ground, or boards, so as not to rub or wash out tlte applications to the feet. Red Salve for the Foot-rot in Sheep. Mix four ounces of the best honey, two ounces of burnt alluta FAMILY RECIPES* 529 allimi reduced to powder, and half a pound of i-\rmenian bole_, with train or fish oil to convert these ingredients into the consistence of a salve. The honey is first to be gradually dissolved, then the Armenian bole must be properly stirred in ; after which, the alluin and train oil are to be added. The sal ve is considered very good, and has been known to be efficacious, even where the liquid has failed. jEa.sy Substitute for JFood-smoke, in drying Hams^ 8^c. Occasionally burn beneath whatever is wanted to be smoked a quantity of saw-dust, with or without a little straw. This, for small articles, will sometimes dry them, as well as impregnate them with smoke, in a very few hours; when it does not, they may be dried near a common coal fire, over an oven, See. and again smoked with saw-dust. Fmbrocation for the Palsy, Rheumatism, 8^'c. Take four ounces each of good fresh butter, and common hard soap, a quartern of brandy, and ten ounces of the white part of leeks, torn or twisted off from the green, but not cut w’ith a knife, or washed. Put the butter into a pipkin, add the white of the leeks torn and broken small, set’the pipkin in boiling water, stir the ingredients till all are well mixed and quite soft, and then put in soap thinly scraped. When that also is well mixed, add the brandy by degrees, and con¬ tinue stirring the whole till it becomes an ointment. Wdth this embrocation, every part where the disease prevails is to be well rubbed before a good fire, morning and night, till the skin is compleatly saturated. Grand Ptisan, or Diet Drink. Take about a quart of the best sifted and well-washed oats, and a small handful of wild,succory roots newly drawn out of the earth; boil them gently for tliree-cpiarters of an hour in six quarts of river water, and then add half an ounce of crys¬ tal mineral, and a quarter of a pound of the be^t honey, l^et the w'hole boil half an Itour longer ; strain it through linen, put the liquid in an earthen vessel, and leave it covered to cool. For persons of a bilious habit, use only half the quan¬ tity of honey, as the sweetness has a tendency to increase the bile. Two good glasses of this ptisaij, should be drank every morning fasting, without eating any thing for some hours ; and the same quantity three hours after dinner. 'I'his course must be continued for fourteen days, without bleeding or confinement, or any particular diet, but living in all respects as usual. NO. 17. 3 X T0 530 r>^E^V' LONDON FAl\riLY COOK. To di)e Leather Gloves, so as to resemble York Tan, Limerick, The diflemU hues of yellow^ brown, or tan colour, are •easily given to leather gloves, by the ibllowing process;— Steep saffron in boiling-hot soft water for about twelve hours; slightly sew up the tops of the gloves, to prevent the dye from staining the insides, wet them over with a sponge or soft brush dipped in the liquid. The quantity of saffron, as well as of water, must depend on how much dye may be wanted; and their relative proportions, on the depth of eo- iour required. A common tea-cup will contain sufficient in quantity tor a pair of gloves. To dye Leather Gloves Purple. Boil four ounces of logv/ood, and of roche allum, in three pints of soft water, till half wasted. Strain and let it stand to be cold. V/ith a brush do it over them, and w'hen dry repeat it. Twice is sufficient, unless the colour is to be very dark. Wlieu dry, rub off the loose dye with a coarse cloth. Beat up the white of an egg, and with a sponge rub it over the leather. To destroy Crickets. Put Scotch snuff in the holes where they come out. Draught for the Jaundice. Take from two to four scruples according to the age and state of the patient and the disease, of the best Venice soap, and boil it in six ounces of milk till reduced to four; add three drachms of sugar, and strain it for a draught. This quan¬ tity to be taken every morning and afternoon for four or five clays. Venict' soap, boiled in milk, is considered very’- good for epileptic fits. Pills for the Jaundice. A quarter of an ounce of Venice soap, made into moderate sized pills, with eighteen lirops of oil of auuiseed; three of these pills to he taken night and morning. Jlemedy for S't. Anthony's Fire. Take equal parts of spirit of turpentine and highly recti¬ fied spirits of wine ; mix’ them well together, and anoint the face gently with a leather dipp'ed in it immediately after shaking the bottle. This should be done’ often, always shaking the bottle, and taking care never to approach the eyes ; it will frequently effect a cure in a day or two; though it seems at first to infiame, it softens and heals. 4 Chemical t . < FAMILY RECIPES. 531 XJheinical Snuff for Palsy, Plead Ache, Palsy, and Drou'sy Disorders. Medicinal snuffs, or errhines, are chied}* to be used in the morning; but, if needful, at any other time also. They draw out of the head and nose, abundauee of water, &c, and Mix in a bottle with a quart of soft water two ounces and a half of aqua fortis; gradually add the same quantity of litharge, cork the bottle, shake it now and then, and keep it in a warm place. After a few days, the, liquid may be poured into a deep earthen, leaden, or pewter vessel; in which the linen to be dyed, being first well washed, but not bleached, should be immersed for ten or twelve hours. Then take it out, three times wash and rinse it in cold water, and dip it in a weak solution of common glue : it must be again rinsed, and liung in the shade to dry. In a quart of rain or other soft water, three quarters of an ounce of bruised galls are next to be boiled for eight or ten minutes; add the like quantity of common salt. As soon as the salt is dissolyed, the linen should be boiled seyen or eight minutes in the liquor; after which, take it out, waash and wring it three times as before, and dry itin the shade. At this stage of the process, the linen will receive a dark grey yellowish tinge, which disposes it for the better reception of the colour, ft is then to be plunged, for eight or ten hours, in a liquid composed of three quarters of an ounce each of copperas NO. J7. Sy and 558 NEW LONDON FAMILY COOK'. and common salt, dissolved in a quart of hot water; afte'^ which, it is to be again washed, rinsed, and hung in the' shade to dry. For striking the black colour, three quarters of an ounce of logwood is to be boiled, for seven or eight minutes, in rather more than half a gallon of soft water ; w hen a quarter of an ounce of white starch, previously mixed with a little cold water to prevent its rising in lumps, must be added. This being dissolved, the linen is to be boiled in the liquor for seven or eight minutes, when it must be again rinsed and boiled as before. It will thus acquire a fine black tinge ; but if the dye be not deep enough, dip and treat it in the same manner, as often as maj' be necessary to effect this purpose. As the linen must not, in this state, be washed in ley or soap water, it is to be dipped in a cold solution, pre¬ pared by boiling, for seven or eight minutes, an ounce of w'ell bruised galls in a quart of glue water : an ounce of copperas •must then be dissolved in it. The linen having remained an hour in this liquor, must be pressed and dried in the shade it will have acquired a beautiful and durable black colour, and may be washed the same as any other dyed colour. Decoction for Fomentation. Take tops of w^ormvvood and camomile flowers, dried, of each two ounces; water, two quarts. After a slight boiling, pour off the liquor.—Brandy or spirit of wine may be added to this fomentation, in 'such quantity as the particular cir¬ cumstances of the case shall require; but these are not always necessary. To extract Spots from Books, 8§c. Have some common blotting paper ready, gently warm the s})Otted part of the book, or other article damaged by grease, taliow', or oil ; as it melts, take up as much as possi¬ ble, by re])eated applications of fresh bits of the blotting paper. When no more can be imbibed, dip a small brusli in the essentieJ oil of rectified spirit of turpentine, Ireated almost to a boiling state ; and wet both sides of the paper with it, which should also be a little warm. This operation must be repeated till all the grease be extracted ; when another brush, dipped in highly rectified spirit of wine, being passed over' the same pa.«t, the spots will disappear, and the paper re¬ assume its original whiteness, without any detriment to the paper, or writing. French Lozenges of Marshmailon's,f or Coughs. Clean and scrape roots of marshmallows freshly taken out of the earth ; boil them in pure w ater till they become quite soft,, tak« FAMILY RECIPES. S39 ♦tcike them from their decoctiou^ heat them in a marble mortar *to the consistence of a smooth paste, and place it at the top of an inverted sieve to obtain all the pulp vvhicli can be forced through it with a wooden spoon. Boil a pound and a half •of loaf sugar in six or seven ounces of rose water, to a good solid consistence ; whisk it up, off the tire, with a quarter of a pound of the marshmallow pulp : after which, place it over ,a gentle heat, to dry up the moisture, stirring it all the time; and, when a good paste is formed, empty it on paper brushed over with oil of sweet almonds, roll it out with a rolling pin, .and cut it into lozenges with a tin lozenge cutter: These lozenges are adapted to sheathe and soften the acrimon\" by which the cough is excited, and to promote expectoration. For these purposes, a small lozenge must often be gradually melted in the mouth. Marshmallow lozenges are often made, by beating the roots to a pulp, pounding them with pulverized sugar to a paste, rolling and cutting it out, and drying them in the shade. The compound lozenges of marshmallows, celebrated for curing inveterate coughs, the nsthma, and even consumption of the lungs, are thus made—• Take two ounces of the pulp of boiled marshmallow roots; three drachms each of white poppy seeds, Florentine iris, liquorice, and powdered gum tragacanth. Pound the white poppy seeds, iris, and liquorice together, and ihen add the powdered tragacanth. Having boiled a pound of loaf sugar, dissolved in rose water, to a syrup of a good consistence, mix into it, olf the fire, first the pulp, and then the powders, to compose the paste ; w’hich must be rolled out on oiled paper, and cut into lozenges, in the same manner as the former. Patent Oil of Flints, for the Cure of Rheumatism. Calcine a quarter of a pound of flints; and, when finely pulverized, mix the powder with three quarters of a pound of salt of tartar. Melt these ingredients together, in a cruci¬ ble, with a powerful heat; and the whole will run into an open glass, strongly attractive of moisture from the air, and compleatly soluble in water, with tlie excepticm of a very small portion of earthy matter. On pulverizing this glass, and setting it in a cool cellar, it will spontaneously liquify into this patent oil of flints. Strengthening Fomentation. Take of oak bark, one ounce; granate peel, half an ounce; allum, two drachms ; smith’s forge water, three pints. Boil •the water with the bark and peel to the consumption of one- jl^ird; then strain the remaining decoction, and dissolve in 3 Y '2 it 540 NEW LONDON FAMILY COOK. it the allom.—This astringent liquor is employed as an exter¬ nal fomentation to weak parts; it may also be used inter¬ nally. Method of jyreparmg Red Lahe from Dutch Madder. Dissolve two ounces of pure alluni in three quarts of dis¬ tilled water, Brst boiled in a glazed vessel, and again set over the fire. Withdraw the solution when it begins to simmer, and add to it two ounces of the best Dutch madder; then, boiling it up once or twice, remove it from the fire, and filter it through clean wdnte paper. Let the liquor, thus filtered, stand all night ; and, next day, pour the clear fluid into the glazed vessel, heat it over the fire, and add a strained solu¬ tion of salt of tartar, gradually, till the madder be wholly precipitated. The mixture must now be again filtered, and boiling distilled water be poured on the red powder till the fluid no longer obtains a saline taste. Dry the lake, which will be of a deep red colour. If two parts of madder be used to one of allum, the shade will be still deeper; and, if one part of allum be added to four parts of the former, it will be a beautiful rose colour. Turkish Rouge. Infuse in a bottle of white wine vinegar, for three or four days, half a pound of Fernambourg Brasil wood, of a gold red colour, well pounded in a mortar. Boil them together half an hour, strain them through linen, and place the liquid over the fire again. In the mean time, dissolve a quarter of a pound of allum in a pint of white wine vinegar, mix the two liquids, and stir them well together with a spatula. The scum which arises, on being carefully taken off and gradually dried, will prove a beautiful, and inoffensive, rouge or car¬ mine. To obtain Fruits and Flowers dwdng Winter. The shrubs or trees should be taken up in the spring, when they are about to bud, and some of their soil preserved among the roots: they must be placed upright in a cellar till Michaelmas; when, with some fresh earth, they are to be put into proper tubs or vessels, and placed in a stove or hot-house, where they should be moistened every morning with a solution of half an ounce of sal ammoniac in a pint of rain water. By tliis process, in the month of February, fruits or roses will appear; if flowers are sown in pots at or before Michaelmas, and watered in a similar way, they will blow at Christmas. 4 Method FAMILY RECIPES* . 541 Method of detecting fraudulently increased freight of Soap. To prove tlie existence of this adulteration^ first vveipb a piece of soap^ and tlieii expose it to the air for several clays; when, the water having evaporated, the cjuantity thus frau¬ dulently introduced may be ascertained by le-weighing, and will often be found far more than could possibly have been imagined by those who h^d never tried the experiment. Friars Balsam. Put four ounces of sarsaparilla cut in short pieces, two ounces of China root, thinly sliced, and an ounce of Virginian snake-weed cut small, with one quart of spirit of wine, in a two-quart bottle. Set it in the sun, or any eqiml degree of heat; shake it two or three times a day, till the spirit be. tinctured of a fine ffolden vellow. Then clear off the infu- O */ sion into another bottle ; and, put in eight ounces of gum guaicum, set it in the sun, or other similar heat; shaking it often, till all the gum be dissolved, except dregs, which will be in about ten or twelve days. It must be again cleared from the dregs ; and, having received an ounce of Peruvian balsam, be well shaken, and again placed in the sun for two days : after which, add an ounce of balm of Gilead, shake it together, and finally set it in the sun for fourteen days, when it will be fit for use. Decoction of the Beards of Leeks, for Stone and Gravel. Cut off a large handful of the beards of leeks ; and put them in a pipkin with two quarts of water, cover close up, and simmer till the liquor is reduced to a quart. Then pour it off; and drink it every morning, noon, and evening, about the third part of a pint each time. Half the quantity, or less, may be sufficient for children, according to their re¬ spective ages and the violence of the disease. Emollient Gargle. Take an ounce of marshmallow roots, and twa or three figs : boil them in a quart of water till near one half of it be consumed ; then strain out the liquor.—If an ounce of honey, and half an ounce of reater of ammonia, be added to the above, it will then be an exceedingly good attenuating gargle. —This gargle is beneficial in fevers, where the tongue and fauces, are rough and parched, to soften these parts, and promote the discharge of saliva.—The learned and accurate John Pringle observes, that in the inllammatcrry quiitsey, or 5l!2 NEW LONDON FAMILY COOK, ■or strangulation of the fauces, little benefit arises from fhe; common gargles ; that such'as are of an acid nature do more harm than good, by contracting the emunctories of the saliva and mucus, and thickening those humours; that a decoction of figs in milk and w ater has a contrary effect, especially if some sal-ammoniac be added, by which the saliva is made thinner, and the glands brought to secrete more freely ; a circumstance always conductive to the cure. Red Sealing JVa.r. To every ounce of shell lac, take half an ounce of rosin and half an ounce of vermilion, all reduced to a fine powder. Melt them over a moderate fire; and, whpn well incorporated, and sufficiently cool, form the composition into sticks, either flat or round, as may be thought best. Seed lac is. usually substituted for shell lac, on account of its dearness, even ill what is denominated the best Dutch sealing wax. Boiled Venice turpentine may be used, with good effect, instead of rosin. A commoner sort, but good enough for most occa¬ sions, may be made by mixing equal parts of rosin and shell lac with two parts of red lead and one of vermilion, instead of all vermilion, according to the proportion above directed, and to be made up in a similar w'^ay. In a still commoner sort, the vermilion is frequently quite omitted ; and even a very large portion of whitening used. Black Sealing IVas. Stjr into any quantity of melted gum lac, or shell lac, half its weight, or less, of finely levigated ivory black ; add, to improve the beauty of the wax, as w'ell as to prevent its be¬ coming too brittle, half their united weight of Venice tur¬ pentine. When the whole is properly melted, and incor¬ porated by sthring, over a slow fire, pour it on a stone or iron plate which has been previously w'ell oiled; and, while soft, rolled into sticks. The sticks, boih of red and black wax, are lastly exposed to a proper degree of heat for ac¬ quiring an agreeably glossy surface. In a similar way, sub¬ stituting verditer, Prussian blue, and other proper powders^, for ivory black, may be made sealing wax of any colour. Wafers. Mix some fine sifted wheaten flour with white of eggs ; or a thin solution of isinglass, and a small portion of yeast; which, when well Incorporated, and reduced to a proper consistence by the addition of gum w^ater, spread the batter on tin plates, or a bordered flat iron form, of the required thinness for the wafers, and place it over a charcoal fire. It ^FAMILY RECIPES. 543 thus Expeditiously baked ; and then cut out^ with instru¬ ments, to small or large round sizes. To improve waters and give them a gloss, the sheet of thin paste should be washed over with a solution of gum or isinglass, when first put on the tin plate or iron form. The respective colouring matter, must be previously put in and worked up with the ingredients for the paste. Red may be made with a solution of Brazil wood, vermilion, or beet-root juice; blue, with indigo or verditer ; yellow, with saffron, carthamus, gam¬ boge, turmeric, or French berries; brown, W'ith Spanish liquorice juice ; green, with spinach juice, or a union of blue and yellow, &.c. and black, with ivory or lamp black. The whiteness may be improved, by a solution of gum ammoniac. Coloured wafers generally 'escape the ravages of insects, which often damage and devour the plain white. It is to be feared, that the vermilion pretended to be used for common wafers is almost wholly red lead; and, as these are not glazed, they should be as little as possible wetted by the lips. Wa¬ fers should be kept from young children; who, by their pleasing colours, are often tempted to eat them, and may thus be greatlj’ and indeed fatallj’ injured. Anodyne Balsam. Take of white Spanish soap, one ounce ; opium, unpre¬ pared, two drachms ; rectified spirit of wine, nine ounces. Digest them together in a gentle heat for three days; then strain off the liquor, and add to it three drachms of camphor. Th is balsam, as its title expresses, is intended to ease pain. It is of service in violent strains and rheumatic complaints, when not attended with inflammation. It must be rubbed with a warm hand on the part affected ; or a linen rag moistened with it may be applied to the part, and renewed every third or fourth hour till the pain abates. If the opium is left out, tins will resemble the soap liniment, or opodeldoc. Oil of Broxmi Paper. Take a piece of thick coarse brow'ii paper, and dip it in the best sallad oil; then set the paper on fire, and preserve all the oil that drops from it. This is an admirable remedy for burns. Oil of writing paper, collected in a similar inaunej , is often recommended for the tooth-ache. jMethod of extracting Carmine from Scarlet Cloth. Take five or six gallons of pure water, and dissolve in it a. sufiicient quantity of pot-ash to make a strong ley. After having filtered the solution, put it in a brass pot, boil in it a pound 544 XF.W LONDON FAMILY COOK. pound of the clean shreds or clippings of fine scarlet broa(^ clotli dyed in grain, till they have intirely lost their colour; ilien squeeze the shreds, and pass the ley through a flannel hag. Dissolve two pounds of alum in water, and add this solution to the ley ; stir well together, and the whole will be¬ come rather thick, llepass it through the flannel bag, and the liquor will run out clear; but if it be at all tinged, it is to be boiled again, with the addition of a little dissolved alum, and passed through the bag a third time, when all the carmine will be left behind. Fresh water must then be poured repeatedly into the bag, till all the alum is w^ashed away: after w'hich, the colour must be dried, so as to prevent any dust from settling on it; and, being reduced to an im- })alpable powder, on glass or marble, it is immediately fit for use Locatellis Balsam. Take of olive oil, one pint; Strasburg turpentine and yel¬ low wax, of each half a pound ; red saunders, six drachms. Melt the wax with some part of the oil over a gentle fire ; then adding the remaining part of the oil and the turpentine; afterwards mix in the saunders, previously reduced to a pow¬ der, and keep them stirring together till the balsam is cold.—- This balsam is recommended in erosions of the intestines, the dysentery, haemorrhages, internal bruises, and in some com¬ plaints of the breast. Outwardly it is used for healing and cleansing w^ounds and ulcers. The dose, when taken inter- nally, is from two scruples to two drachms. Calamine Cerate. Take of olive oil one pint, calamine prepared, and yellow wax, of each half a pound. Melt the wax with the oil, and as soon as the mixture begins to thicken, mix w'itli it the calamine, and stir the cerate until it be cold.—This com¬ position is formed upon the plan of that whicli is commonly known by the name of Turner’s Cerate, and w'hich is an ex¬ ceedingly good application in burj)s, and in cutaneous ulcera¬ tions and excoriations from whatever cause. Decoction of Bark. Boil an ounce of Peruvian bark, grossly pow'dered, in a pint and a half of water to one pint; then strain the decoc¬ tion. If a tea-spoonful of the diluted acid of vitriol be added to this medicine, it wall render it both more agreeable and efficacious. For another decoction of bark, see page 507. Compound Decoction of Bark. Take of bark and Virginian snake-root, grossly powdered, each FAI^riLY RECIPES. 545 «aeh three drachms. Boil them in a pint of water to one half. To the strained liquor add an ounce and a half of uromatic water.—Sir John Pringle recommends this as a proper medicine towards the decline of malignant fevers, when the pulse is low, the voice weak, and the head affected wnth a stupor, byt with little delirium.—The dose is four spoonfuls every fourth or sixth hour. Decoction of Logicood. Boil three ounces of the shavings or chips of logwood in four pints of water, till one half the liquor is wasted. Two or three ounces of simple cinnamon-water may be added to, the decoction.— In fluxes of the belly, where the stronger astringents are improper, a tea-cupful of this decoction may be taken with advantage three or four times a day. Decoction of Pomegranate-root. Take of the fresli rind of the pomegranate-root, half an ounce ; boil it in two cupfuls of water to one half. Half this quantity must be taken gradually, and the remainder at once. - This occasions sickness and vomiang, but it is effectual in bringing away the teania, or tape-worm.—This recipe has recently been communicated by Dr. Buclianan, one of the surgeons on the Bengal establishment. We understand two cupfuls’’ to be from six to eight ounces. Dr. B. says, he has seen, this medicine exhibited in several cases; and in none has it failed.—The yiresence of this- worm is attended by a sense of great Weight and uneasiness in the abdomen, an unusual appetite, and constant craving for food. Decoction of Sarsaparilla. Take of fresh sarsaparilla root, sliced and bruised, two ounces ; shavings of guaiacnm wood, one ounce, Boii over a slow fire, in three quarts of water, to one; adding towards the end, half an ounce of sassafras wood, and three drachms of liquorice. Strain the decoction.—This may either be em¬ ployed as an assistant to a course of mercurial alteratives, , or taken after the mercury has been used for some time. It strengthens the stomach, and restores flesh ami vigour no emaciated habits. It may also be taken iu the rheumatism, and cutaneous disorders yirocecding from foulness of the blood and juices. For all these intentions it is greatly pre¬ ferable TO the decoction of woods.—I’liis decoction may be taken, from a pint and a half to two quarts in the day.—4'he following decoction is said to be similar to that used by liennedy, and may supply the place of Lisbon diet chink : ' JXO. ly. ' ' ' Takg 546 NEW LONDON FAMILY COOK. Take of sarsaparilla, three ounces ; liquorice and mezereon root, of each half an ounce ; shavings of guaiacum and sassafras wood, of each one ounce ; crude antimony, powder¬ ed, an ounce and a half. Infuse these ingredients in eight pints of boiling water for twenty four hours, then boil them till one half of the water is consumed ; afterwards sirain the decoction.—This decoction may be used in the same manner as the preceding. Koumiss. Take a pint of cream, a pint of buttermilk, two quarts of new milk, and two lumps of sugar. Mix them together, and put them into a wooden vessel shaped like a churn. Place the'churn in a corner of a room where a fire is kept, and cover if with a cloth. On the second or third day, the pre¬ paration will become what is called, m this country, lapoured, when a degree of acidity will he observed. It should then be beaten in with a strong stall', that the. mixture may be¬ come smooth. 7’he beating in should be continued daily, as much de|r.ends on that. As soon as it has become sufhciently thick and sour, it will be fit for use. Wdien used as a medi- cine, a quart should be drunk daily during the term of six months; but independent of that, it makes a pleasant and wholesome supper, mixed with preserved fruit, sugar, or crumbs of bread. When new’ is made, some of the old should he retained to ferment it with; in which case the buttermilk is superfluous. Koumiss is extremely beneficial in consumption. To raise Potatoes in Winter. Till a tub about sixteen inches deep with a compost of earth, sand, and wood ashes ; and plant this artificial soil with some sets of the early round potatoe, place it in a stable, opposite an open window, and now and then water the earth. I hese sets will in all seasons sprout, and give a tolerable in¬ crease of potatoes. From sets planted in November, the following February, a considerable number of young po-; tatoes may be taken up, clean skinned and w'ell flavoured. Compound Decoction of Chalk. Take of the purest chalk, in powder, two ounces ; gum arabic, half an ounce ; w ater, three pints. Boil to one quart, and strain the decoction.—This is a proper drink in acute diseases, attended with or inclining to a looseness, and where acidities abound in the stomach or bowels. It is peculiarly proper for children when afflicted with sourness of the siomach, and for persons who ^re subject to the Iteartburn. FAMILY RECIPES, I 547 It may be sweetened with sugar^ as it is used, and two or three ounces of simple cinnamon-water added to it.—An Ounce of powdered chalk, mixed with two pints of water, will occasionally supply the place of this decoction, and also of the chalk mixture of the London pharmacopeia. To destroy Insects that infest Apple Trees. Take unslacked lime, mix it with soft water, to the con¬ sistence of very thick white-wash : apply this mixture with a brush to the apple trees as soon as it is judged that the sap begins to rise, an^ wash the stem and large boughs w^ell with it; observing to do it in dry weather, that it may adhere and withstand rain. This, in the course of tlie ensuing summer, will liave removed all the moss and insects, and given to the bark a fresh and green appearance : and the tree will be perceived to shoot much new and strong wood. Method of securing Apple Trees from Cattle. Mix green cow dung and urine together; wash the tree* with a brush, as high as you think fit, once in two or three months, and it will keep the trees from barking with beasts, rabbits, &c. and the same also destroys the canker. Infu sion for the Palsy. Take of horseraddish root shaved, mustard seed bruised, each four ounces; outer rind of orange peel, one ounce. Infuse them in two quarts of boiling water, in a close vessel, for twenty-four hours.— In paralytic complaints, a tea-cupful of this stimulating medicine may be taken three or four times a day. It excites the action of the solids, proves diuretic, and, if the patient be kept warm, promotes perspiration.—If two or three ounces of the dried leaves of mash-trefoil be used instead of the mustard, it will make the antiscorbutic infusion. Laxative Absorbent Mixture. Rub one drachm of magnesia alba in a mortar with ten or twelve grains of the best Turkey rhubarb, and add to them, three ounces of common water; simple'cinnamon-water, and syrup of sugar, of each «ne ounce.—As most diseases of infants are accompanied by acidities, this mixture may either be given with a view to correct these, or to open the body. A table-spoonful may be taken for a dose, and re¬ peated three times a day. To a very young child half a spoonful will be sufficient. When the mixture is intended to purge, the dose may either be increased, or the quantity of rhubarb doubled.—This is one of the most generally useful medicines for children with which we are acquainted. 3 z 2 Liniment NFJV LONDON FAMILY COOK. Liniment of Ammoniac^ or Volatile Liniment. lake of Florence oil, an ounce; volatile liquor of harts¬ horn, lialf an ounce. Shake them together. This liniment, made with equal parts of the spirit and oil, will be more cHicacious, where the [)atient’s skin is able to bedr it.- Sir John Pringle observes, that in the inflammatory quinsey, a piece of flannel, moistened with this liniment, and applied to the throat, to be renewed every tw'enty-four hours, is one of the most efficacious remedies ; and that it seldom- fails, after bleeding, either to lessen or carry off the complaint. To make I.cailter JVater-Proof. Melt over a slow tire, a quart of boiled linseed oil, a pound of mutton suet, three quarters of a pound of yellow bees¬ wax, and half a pound of common rosin ; with this mixture, when the boots or shoes are new, quite clean, and haveFeen a little wuu'med, rub them well over, soles as well as upper- leathers, till the leather be complcatly saturated with it. Tiiey will then be absolutely impenetrable by water; iii which, if firmly made, and well covered with the mixture^ they may be safely left for several days together. Another Way. Melt carefully together, one quart of drying oil, a quarter of a pound of diying hees-wax, a quarter of a pound of spirits of turpentine, and an ounce of Burgund}' pitch. Rub this mixture all over, with a sponge or brush, in the heat of the sun, or near a fire, and as they dry repeat the rubbing til! the leather is compleatly saturated. Boot and shoes may be preserved from wet, by simply^ rubbing them over with linseed oil, which has stood for some months in a leaden vessel, so as to have acquired some con¬ sistency. Bellamys Patent for making Leather JVater-Proof. A gallon each of nut and poppy oils, are to be mixed with three gallons of linseed oil ; or, one gallon of either nut or poppy, may he added to three of that expressed from lin¬ seed ; or, two gallons of linseed oil may be combined w ith a pint of nut oil and the like quantity of poppy oil. These in¬ gredients, either in the above proportions, or such others as may be required by tire nature of the oils, being mixed in an iron pot, are to be placed over a gentle fire; and, to each- gallon of oil must be added a pound of white copperas, sugar of lead, colcothar, or any other drying substance. ■When the wliole has retitained six or s'even hours over such a- degree FAMILY RECIPES. 5i9 a degree, of heat as it will hear Avithout rising, till it become sufficiently dry, it is to be taken oif, and suffered to cool’: this first compound is then fit for use. The second com¬ pound, for the same purpose of rendering all kinds of leather water-proof, is thus directed to be made—Take a pound of gum resin, half a pound of pitch, and a quarter of a pound each of tar and turpentine ; well mix these ingredients with one gallon of the oils prepared according to the first method, by gently heating the entire mass, and then increasing the fire till the whole become thoroughly incorporated. Cement for Alabaster, Marble, Porphyry, S^c. Melt two pounds of bees-wax, with one of rosin : in which^ sirew a pound and a half of the same sort of substance, powdered, us the article to be cemented ; stir them well to¬ gether, and knead the mass in water so as thoroughly to in- coporate the pownler with the wax and rosin. The portion of powdered matter may be varied, at discretion, to bring the colour of the cement near to that of the alabaster, mar¬ ble, &,c. This cement must be heated when applied, as must also the parts of the article to be cemented together; care must be taken, that they be thoroughly dry. When this composition is properly managed, it forms a '^ery strong cement; which, after becoming dry, and set, will even suspend a projecting body of considerable weight: it is there¬ fore of great use to sculptors, or carvers in stone, and those who have occasion to join together the parts of bodies of this nature. Asafeetida Pill. Take of asafajtida, half an ounce; simple syrup, as much as is necessary to form it into pills.—In hysteric complaints, four or five pills, of an ordinary size, may be taken twice or thrice a day. They may likewise be of service to persons afflicted with the asthma.— When it is necessary to keep thf" body open, a proper quantity of rhubarb, aloes, or jalap, may occasionally be Ridded to the above mass. Alter alive, or Plummer's Pill. Take of calomel, and precipitated sulphur of antimony, each three drachms; extract of liquorice, two drachms. Rub the sulphur and mcrcary well together ; aftc-rwaids add the extract, and, with a quantity of the mucilage of gmu arabic, make tiieni into pills.—This pill has been I’ouru! ■* safe alterative in obstinate cutaneous disorders; and has completed a cure after salivation had failed. Two or three pills, of an ordinary size, may be taken night aiid iiioniing, 550 KEW LONDON FAMILY COOK. the patient keeping moderately warm, and drinking after each dose a draught of decoction of the woods, or of sarsapa¬ rilla. Poxverful Cement for curing Damp JFalis, (^'C. Boil two quarts of tar with two ounces of kitchen grease, in an iron pot I’or a quarter of an hour, -Add some of it to a mixture of slacked lime, and powdered glass which have heen passed through a hair sieve and compleatly dried, over the fire in an iron pot, in the proportion of two parts lime and one glass, till it become of the consistence of thin plaister. The cement must be used soon as it is made, as it soon becomes too hard for use. For a wall that is damp, one coating will be sufficient, about an inch thick; but, if the wall is very wet, it will be necessary to give a second coating. Plaister must then be laid on the cement. Stomachic Pills. Take extract of gentian, two drachms; powdered rhubarb and vitriolated kali, ©f each one drachm; oil of mint, thirty drops; simple syrup, a sufficient quantity. — Three or four of these pills may be taken twice a day, for invigorating the stomach, and keeping the body gently open. Strengthening Pill, Take soft extract of bark, and vitriolated iron, each a drachm. Make into pills.—In disorders arising from exces¬ sive debility, or relaxation of the solids, as the chlorosis, or green sickness ; two of these pills may be taken three times a day. Litharge Plaister^ formerly called Diachylon or Com^ mon Plaister. Take of common olive oil, six pints; litharge, reduced to a fine powder, two pounds and a half. Boil the litharge and oil together over a gentle fire, continually stirring them, and keeping always about half a gallon of water in the vessel : after they have boiled about three hours, a little of the plaister may be taken out and put into cold water, to try if it be of a proper consistence: when that is the case, the whole may be suffered to cool, and the water well pressed out of it, with the hands. — This plaister is generally applied in slight wounds and excoriations of the skin. It keeps the part, soft and warm, and defends it from the air, which is all ffiat is necessary in such cases. Its principal use, however, FAMILY RECIPES. £.51 Anodyne Plaisier.- Melt an ounce of Adhesive plaister^ and, when it is cool¬ ing, mix with it a drachm of powdered opium, and the same quantity of camphor, previously rubbed up with a little oil.—■ This plaister generally gives ease in acute pains, especially of the nervous kind. Blistering Plaister. Take of Venice turpentine, six ounces ; yellow wax, two ounces; Spanish flies in fine powder, three ounces; pow¬ dered mustard, one ounce. Melt the wax, and while it is warm, add to it the turpentine, taking care not to evaporate it by two much heat. After the turpentine and wax are sufficiently incorporated, sprinkle in the powder, continually stirring the mass till it be cold.—Though this plaister is made in a variety of ways, one seldom meets with it of a proper consistence. When compounded with oils and other greasy substances, its effects are blunted, and it is apt to run ; while pitch and rosin repder it too hard and very incon¬ venient.—When the blis'tering plaister is not at hand, its place may be supplied by mixing with any soft ointment a sufficient quantity of powdered flies; or by forming them into a paste with flour and vinegar. Stomach Plaister. Take of gum plaister, half a pound; camphorated oil, an ounce and a half; black pepper, or capsicum, where it can be had, one ounce. Melt the plaister, and mix with it the oil; then sprinkle in the pepper, previously reduced to a fine powder. An ounce or two of this plaister, spread upon soft leather, and applied to the region ol the stomach, will be of service in flatulencies arising from hysteric and hypochon¬ driac affections. A little of the expressed oil of mace, or a few drops of the essential oil of mint, may be rubbed upon it before it is applied.—This .may supply the place of the anti-hysteric plaister. Carminative Poxvder. Take of coriander-seed, half an ounce; ginger, one drachm; nutmegs, half a drachm ; fine sugar, a drachm and a half. Reduce them into powder for tv/elve doses.—This powder is employed for expelling flatulencies arising from indigestion, particularly those to which hysteric and hypochondriac per¬ sons are so liable. It may likewise be given in small quantities to children, in their food, when troubled with giipe§. Method «.? o ^ NEW LONDON FAMILY COOK. Method of purify big Oil fdr mlving up Colours. Make some bone aslies into paste with water, so as to form a mass or ball, I'ut this ball into the fire, and make it red hot; immerse it, for an lionr, in a quantity of raw Jinseed oil sufficient to cover it. When cold, pour the oil into bottles ; add to it a little of the bone ashes ; let it stand to settle; and, in one day, it will be clear, and fit for use. Blue Colour Jor Ceilings. Boil for three hours, very slowly, a pound of blue vitriol, and half a pound of the best whiting, in about three quarts of water; stir it frequently while boiling, and on taking it off the fire. VV^hen it has stood till quite cold, pour off the blue liquor; then mix the cake of colour with some size, and use it with a plaisterer’s brush in the same manner as white¬ wash, either for walls or pielings. Method of bleaching and preparing Oils. Take any oil that is intended for making up fine colours, and having supersaturated with common salt about the same quantity of water, mix the whole together, in a glass or stone bottle. Place it in the sun, shake it frequently ; and, in a few days, it will be a delicate white and excellent drying oil. Method of mending Cracks in Stones. Make a paste of wood ashes and common salt, mixed to¬ gether with water. Cracks in stoves may be completely closed in a moment with this composition. Powder of the Root of the Male fern, for the TapC'' zvorrn. Early in the morning the patient is to take, in any liquid, two or three drachms, according to his age and constitution, of the root of the male-fern reduced to a fine powder. About two hours afteiavards, he is to take of calomel and resin of scammony, each ten grains; gum gamboge, six grains. These ingredients must be finely powdered, and given in a simple syrup, honey, treacle, or any thing that is most agree¬ able to the patient. He is then to walk gently about, now and then drmking a dish of green tea, till the worm is passed. If the powder of the fern produces nausea, or sickness, it may be removed bv sucking the juice of an orange or lemon. This is an active medicine, and ought to be taken with care. The dose here prescribed is sufficient tor the strongest patient: it must, therefoye, be reduced according to the age and constitution. Composition. FAMILY RECIPES. 553 Composition for preserving Gates, Palings, S^'C. Melt twelve ounces of resin in an iron pot; add three gal¬ lons of train oil, and three or four rolls of brimstone. When the resin and brimstone are melted, and become thin, add as much Spanish brown, yellow ochre, or any other required colour, ground fine, as usual, with oil; then lay it on, with a brush, as hot and as thin as possible. Some days after the first coat becomes dry, give it a second in the same manner. JVood Strawberries for Stone and Gravel. Fill a large bottle four parts in five with fresh gathered wood strawberries, add as much Lisbon or loaf sugar as will make it pleasaut: fill up with the best brandy; or, if good rum be easier obtained, that will do as well. When it has stood si-v w'eeks, it is ready for use. A glass of this cordial, will give immediate ease in the severest fit, and a continuance will entirely cure the patient. Pour off the first infusion at the e.xpiration of six weeks, and the same strawberries will make a second quantity; fill the bottle up with brandy or rum, let it stand two months, and then strain it off by pres¬ sure of the fruit. Cure for the Gripes in Horses and Horned Cattle. On peiceiving the first symptoms of the gripes in a horse, ox, cow, &c. fold a large sack, a tilt cloth, or coarse sheet, in four, and let it remain for some time in boiling water ; then convey the vessel to the stable, &,c. clap the hot cloth or sack on the animal’s loins, and cover it over with a warm blanket. The animal must be kept in a close place, free from the admission of cold air. The pain is usually removed in less than eight minutes; and the cure is sure of being compleated, when the animal stales soon after the applica¬ tion. Crimson Dye for TVoollen or Stuff, ^c. To dye sixteen pounds weight of any woollen articles, boil somewhat more than tw'elve gallons of water; and, put into it sixteen handfuls of wheat bran, stir it well, let it stand all night to settle, and in the morning strain oft' the clear liquor. Mix half this liquor with as much clean water as will admit the cloth or stuffs to be worked in it; and, having boiled thtj mixed liquor, add a pound of alum and half a pound of tartar. After boiling these well together, put in the goods, and boil them for twm hours; keep them continually stirred, particularly if they are made of wool or worsted, from top to bottom, in order to finish them. Boil the remainder of the bran and water with an equal quantity, or rather inore^ of NO. 18. 4 A clear 554 NEW LONDON FAMILY COOK. clear w^ter; and, whett it boils fast^ put in four ounces of cochineal, and two ounces of pure white tartar in powder; stir the whole about, and take great care that it neither runs over nor boils too fast. When it is well boiled, put in the cloth, stuffs, &c. and stir them about till they appear to have every wdtere well taken the dye; then cool, and rince them out. Green Dye for Lhien. Lay the linen all night in strong alum water; dry it well, and boil broom or dyer’s weed for one hour. Take out the broom, and j)ut in half an ounce or an ounce of pounded verdigrease, according to the quantity of linen to be dyed. Stir it about with a stick, and then w'ork* the linen in it, once, twice, or thrice, according as may be required ; adding, the second and third times, potash the size of a hen’s egg. Then w'ork the linen a third time, and it will be found of a yellow colour. Dry it in the air, and afterward throw it into the blue vat, which will f)roduce the desired green. Blue Dye j‘or Linen or JVoollen. In proportion to every half pound of indigo to he used, take eight pails of water; and pul in six handfuls of coarse wheaten bran, eight or nine ounces of madder, and a pound and a half of potash. Simmer the ingredients together ; and, when the liquor boils, so as to swell and bubble up, throw in two or three quarts of cold water, and rake out your copper fire. Pour the liquor, with all tlie ingredients, into a dyer’s vat, coated on the inside with lime, as the tan¬ ners use it, or any fit substitute for the vat, and cover it closely up. Having on the preceding day put the half pound of indigo to dissolve, w ith a quart or three pints of w'ater, in a brass or iron vessel, add half a handful each of wheat bran and madder, and half an ounce of potash, leave it all night in a heat not greater than the inmd- might Ivear; grind it vrith a pestle or iron bail, till it is as soft as pap, and is quite cleared of all 'oughness or harshness : then put it in the vat to the other ingiedients. Stir tlte whole together three or four' times with a slick, cover up close, and let it stand to .settle six hours; alter which, tlnow in a ladlefui of powdered lime, cover if close again, and let it stand for three hours longer. ’I’hen put in half a pound oi’ potash, stir it well about, cover it up, just keep it warm, and let it stand three hours ion 2 :er. At tlie end of this liiue, stir it as bel'ore. and an hour or two after begin to use it as a dye in the following nianner—Hang in it five pieces of the goods to be dyed, keeping from them the bran. See. with the hand, as the in¬ gredients FAMILY RECIPES. 55 $ gredients wliicli remain undissolved should not touch the linen. Wring out the five pieces, one against another; then try, b}' feeling with the finger, wdiether the dye be harsh, or soft and smooth : if it feel too rough, throw in half an ounce of potash ; if too smooth, add a little lime. Work the cloth or linen in it for two hours ; then put in five fresh pieces, and work them in the same manner. When thej' are dry, wring them a second and third time in the dye, till they are of the colour required. The dye may be thus wrought till thirty pieces of cloth are dyed ; and, afterwards, if any w'oollen stuff’s, stocking yarn. Sec. are wanted to be dyed, take two pailfuls of water, into which put tw'o handfuls of wheat bran, an ounce of madder and a quarter of a pound of potash, boil it as before, put it into the vat, stir it, let it stand three hours to settle, try whether it be harsh or smooth, and reguiate it with half an ounce of potash or lialf a latlleful of powdered lime. This is a proper dye for what is termed the nine times dyed blue flannel; which may be thus often dipped and dried, and is recomnxended to be worn by those who are subject to rheumatism, See. To preserve IVood against injury from Fire. Put into a pot an equal quantity of finely pulverised iron filings, brickdust, and ashes ; pour over them glue water or size ; set the whole near the fii e ; and, when warm, stir diem well together. With this liquid w'ash over all the wood work which might be in danger; and, on its getting dry, give it a second coat, when it w ill be quite proof against any damage by fire. - To ?nal'e Paper as transparent as Glass. Spread with a feather a very tliin layer of resin dissolved in spirit of wine, on both sides of a sheet, or part of a sheet, of fine thin post paper. Cure for Stiffness of the Joints. Beat quite thin the yolk of a new laid egg; and add, by a spoonful at a time, three ounces of pure water; agitating it continually; that the egg and water may he united. This is to he applied to the contracted part, either cold or milk warm, rubbing it for a few' minutes, three or four times a day. Fine Blue Dye for Paper., S;c. Levigate an ounce of fine indigo, m a glass mortar, and then gradually pour on tb.e powder four ounces of concen¬ trated vitriolio acid ; stir it, on every addition, with a glass pestle,so that the whole mixing may ocenpy two or three hours. 4 A s'' ' This 356 NEW LONDON FAMILY COOK. This precaution is indispensable ; as the heat which is gene¬ rated on adding the vitriolic acid, would otherwise impair the brightness of the colour. The thick mixture thus pre¬ pared is to be put, by small portions, into such a quantity of water as may be requisite to produce a darker or lighter shade; a fine blue liquid, may in general be made, with a spoonful of the mixture in from thirty to forty spoonfuls of water. This is, however, in a state much too caustic to be used as a blue writing ink. The vitriolic acid must be care¬ fully divested of its corrosive quality by means of some sub¬ stance to form a chemical combination with the acid, and thus preserve the indigo from precipitation. Where the solu¬ tion is only wanted for colouring paper, or to be used as writing ink, an addition of finely pulverized chalk mixed in very small portions, will be sufficient for the purpose. Cure for the Nettle Rash. A mixture of oil, vinegar, and spirits of wine, applied to the skin, affords a temporary relief, with regard to the itch¬ ing; and the following simple medicine will compieat the cure— Half a drachm of calcined magnesia; take five grains of it, three limes a day, in a glass of lime water. Pills for the Sick Head-Ach. A drachm and a half of Castille soap, forty grains of rhu¬ barb, in powder; oil of juniper, twenty drops; syrup of ginger, enough to form the whole into twenty pills. The close is two or three of these pills, to be taken occasionally. Camphorated, or Paregoric Elivir. Take of flowers of benzoin, half an ounce ; opium, two drachms. Infuse in one pound of the volatile aromatic spirit, for four or five daj's, frequently shaking the bottle ; afterwards strain the elixir.— This is an agreeable and safe way of administering opium.—It eases pain, allays tickling coughs, relieves difficult breathing, and is useful in many dis¬ orders of children, particularly the whooping cough. The dose to an adult is from fifty to a hundred drops. Acid Elivir of Vitriol. Take of the aromatic tincture, one pint; vitriol acid, three ounces. Mix them gradually, and after the fauces have sub¬ sided, filter the elixir through paper in a glass funnel. This is one of the best medicines for hysteric and hypochondriac patients, afflicted with flatulencies arising from relaxation or debility of the stomach and intestines. It will succeed where the most stomachic bitters have no eflect. The dose IS FAMILY RECIPES. 55t is from thirty to forty drops, in a g'lass of wine or water, or n cup of any bitter infusion twice or thrice a day. It should be taken when the stomach is empty. Tincture of Hops. Take of good fresh hops, half an ounce; spirit of wine, ten ounces; digest for seven days, and strain it. The dose is from forty to a hundred drops, to adults. Hops are one of the most agreeable of the strong bitters ; but they have been rarely till of late employed for any medicinal purposes ; yet it has been known for many years, that a pillow stuffed with hops, or the odour of hops hung in a bed, induced sleep after opium had failed; but although hops are a narcotive like opium, unlike the latter it seems to have rather a laxa¬ tive effect. The hops has recently been recommended by men of great medical experience, and is said to have suc¬ ceeded in such cases as required a light agreeable bitter, combined with an anodyne quality. In loss of appetite and restless nights ; in various cases of dyspepsio attended with ■pain and flatulency of the stomach and bowels; in painful cases of gout, gravel, stone, or biliery concretions ; in severe pains of child-bed women, and other cases where opium could not be given in the usual forms without producing violent head-ach or other very troublesome symptoms. Here says Dr. A. Fothergill, a strong infusion of the hop, pursued freely both internally and externally, has seldom failed to procure a calm, tranquil sleep.—The best preparation is said to be the tincture. The extract may also be ex hi luted in pills twice a day, along with draughts containing the tinc¬ ture, with considerable success in gouty affections. Tincture of Rhubarb. Take of rhubarb, two ounces and a half ; lesser cardamoni seeds, half an ounce ; brandy, two pints. Digest for a week, and strain the tincture.—Those who chuse to have a vinous tincture of rhubarb may infuse the above ingredients in a bottle of Lisbon wine, adding to it about two ounces of proof spirits. If half an ounce of gentian and a drachm of Viginian snake-root be added to the above ingredients, it will make the bitter tincture of rhubarb.—All these tinctures are designed as stomachics and corroborants as well as pur¬ gatives. In weakness of the stomiich, indigestioit, laxity of the intestines, fluxes, choiicky and such-like complaints, they are frequently of great service. The dose is from half a spoonful to three or four spoonfuls or more, according to the circumstances of the patient, and the purposes it is in¬ tended to answer. Stojuacliif 558 NEW LONDON FAMILY COOK. Stomachic Ellvir. Take of gentian root, two ounces ; Curassas oranges, one ounce; Virginian snake root, half an ounce. Let the in¬ gredients be bruised, and infused for three or four days in two pints of French brandy; afterwards strain out the elixir. —I’his is an excellent stomach bitter. In flatulencies, indigestion, want of appetite, and such like complaints, a small glass of it may be taken twice a day. It likewise relieves the gout in the stoiiiach, when taken in a large dose. Compoinid Tinctuy'c of Bark. Take of Peruvian bark, two ounces ; Seville orange-peel and cinnamon, of each half an ounce. Let the bark be pow¬ dered, and the other ingredients be bruised ; then infuse the whole in a pint and a half of brandy, for five or six days, in a-close vessel; afterwards'strain off the tincture. This tincture is not only beneficial in intermitting fevers, but also in slow, nervous, and putrid kinds, especially towards their decline. The dose is from one drachm to three or four every fifth or sixth hour. It may be given in any suitable liquor, and occasionally sharpened with a few drops of the ’vitriolic acid. American Receipt for the Rheumatism, Take of garlic two cloves, of ammoniac one drachm; blend them, by bruising, together, make them into two or three bolusses, with fair water, and sw’allow them one at night and one ii> the morning. Drink, while taking this me¬ dicine, sassafras-tea, made very strong so as to have the tea¬ pot filled with chips. This is generally found to banish the rheumatism, and even contractions of tlie joints, in a few times takintr. To quench Thirsty xohere Dynnk is improjrer. Pour vinegar into the palms of the hands, and snuft'it up the nostrils, and wash the mouth with the same. Cure for ihe Ague. Take thirty grains of snake-root ; forty of w'ormwood ; half an ounce of the best powder of Jesuit’s bark ; and half a pint of red Pin t wine. Put the whole into a bottle, and shake it well together. It should be taken in four eqiaal quantities, the first thing in the morning, and the last thing at night, when the fit is quite over. The quantity should be made into eight parts for a child, and the bottle should always be well shaken before taking it. The FAMILY RECIPES. 559 The medicine should be continued some time after the ague and fever have left. To stop Betchmg. Swaflow a tea-spoonful of Quincey’s bitter stomach tinc¬ ture, tweetened with syrup of oranges or quinces. Another IFay. Squeze the juice of a lemon into’a large cup, and mix with it just as much salt of tartar as will blunt the acid, and render it insipid. Take a spoonful, and repeat it till the retching ceases, and, if during the ebullition, so much the better. The same mixture, diluted with simple cinnamon- water, and taken every three hours, is good for fevers. A Fluid to whiten the Skin. Take equal parts of the roots of centaury and white wine, a pint of cows milk, and the crumb of a wdiite loaf; distill in a glass alembic. The distilled water for use must be mixed with an equab quantity of liungary-water. It then admirably clears the complexion. The distilled waters of fennel and white lilies, with a little gum mastic, w'ill produce the same effect. To remove Worms hi the Face. Make use of the distilled vvaters of the whites of eggs, bean-flowers, w'ater-lilies, white lilies, melon-seeds, iris roots, Solomon’s-seal, white roses, or crumb of wheaten bread, either mixed together, or separately, with the addition of the white of a new laid egg. Pills for a Cough. Take of RufFus’s pill four scruples ; stora.x pill, one scruple; tartar of vitriol, in fine powder, and squills, in powder, ten grains of each ; chemical oil of camomile, ten drops; syrup of saffron, enough to make it up. IMake into twenty-four pills, and take two or three every third night, on the inter¬ mediate days taken tea-spoonful of the following tincture every four hours, washing it down with three table-spoonfuls of the pectoral mi.vture: Take conserve of roses and hips, each, two ounces; pectoral syrup and syrup of violets, of tacit half an ounce; spermaceti, three drachms; oil of alniomis, six drachms; confection of alkerraes, half an ounce ; genuine balm of Gilead, two drachms; true oil of cinnamon, six drops ; acid elixir of vitriol, two drachms. Mix well together. For the pectoral mixture, take febrifuge elixir, four ounces; pectoral decoction, a quart; bithautie ‘ and for very corpulent in¬ dividuals ; in all which cases die lukewarm bath may, if duly modified, produce ed'ccts highly beneficial. The healthy and the vigorous, who resort to the cold bath, on account of its cleansing and bracing effects, may continue in it with safety for a tonsidcrable time. But to strengthen and to give elasticity to the solid parts, every thing depends upon the sudden impression of the cold. Tliis primary effect |vill be weakened, or frustrated, by remaining in the bath till the water feels warm, whereby the pressing or vibrating action on the nerves at length ceases. The most proper time of bathing is, when the stomach is not employed in diges¬ tion ; as in the moniing or forenoon, or from three to four hours after dinner. Tlie cold bath, between (io and 32° of Fahrenheit, is not, strictly speaking, a dietetic remedy:—its effects are not so much calculated for the healthy and robust, as for the infirm and diseased, under particular circumstances. The external use of cold w'ater is of singular benefit, when applied to individual parts of the body, where its use may be much longer continued without danger, and where we may accomplish the intended effects, in a manner by compulsion and perseverance. Of all parts of the body, the head receives most benefit from the affusion of cold water ; this is a simple and effectual remedy against too great an impulse of the blood tow'ards tlie head, where persons are threatened with apoplexy ; in dis¬ orders of the brain and cranium ; in w'ounds and other com¬ plaints, to which the head is subject. In these instances, its effects may be still farther improved by frigorific or cooling salts. The affusion of whaler upon the abdomen has likewise been employed with great advantage, in cases of obstinate costiveness, affording almost instantaneous relief, when in¬ ternal remedies have produced no effect. This should not, however, induce any person to use that remedy indiscrimi¬ nately, or without proper advice. On FAMII.Y RECIPES. 367 On the contrary, in all those cases where die cold hath might repel certain eruptive humours, wliieh nature deter- inines towards the surface of the body, it cannot be resorted to without danger. Some think to fortify the body, by the use of the cold bath, against the vicissitudes of the weather ; but it can be proved that children, who from their infanev have been bathed in cold water, are as much exposed to coughs and catarrhs, as those who liave not been habituated to this violent practice, provided they have not been mismanaged b}"^ effeminating indulgence. In general, all artificial plans of hardening and bracing the bodies of children, are commendable only, when the child shews no strong and lasting aversion to them. It should be considered that, as the cold bath powerfully contracts the fibres, b}^ its frequent use it imparts to the juvenile body an unnatural degree of solidity and compact¬ ness, whereby it too early acquires the properties of an adult. The skin of such children as have been too frequently bathed, is generally much drier and harder than it ought to be at their age. The following rules for the use of the cold bath, in the cases where it may be of service, should be attended to ; 1st. Every cold bath applied to the whole bod_v ought to be of short duration ; all depends upon the first impression the cold makes on the skin and nerves, it being this impres¬ sion which hardens us against the effects of rough and cold weather. •2d. The head should always be first wetted, either by im¬ mersion, or by pouring water on it, or the application of wet cloths, and then plunging over head into the bath. 3d. The immersion ought always to be sudden, not only because it is less felt than when we enter the bath slowly and timorously, but likewise because the effect of the first impres¬ sion is uniform ail over the body, and the blood in this man¬ ner is not driven from the lower to the upper parts. Hence the shower bath possesses great advantages, as it pours the water suddenly upon the whole body, and thus in the most perfect manner fulfils the three rules above specified. 4th. The due temperature of the cold bath can be ascer¬ tained only as relative to individual cases; for it extends from 33 to 56“ of Fahrenheit, except in jyartial bathings, where, as has been already observed, the degree of cold may, and often ought to be, increased by ice, nitre, alum, salt, sal ammoniac, or other artificial means. 5th. Gentle exercise ought to precede the cold bath, to produce .568 NEW LONDON FAMILY COOK, produce some reactions of tlie vascular system in entering into it; for neither complete rest nor violent exercise are proper, ])revious to the use of this remedy. 6th. The morning or forenoon is the most proper time for cold bathing, unless it be in a river, in which the afternoon, or towards the evening, when the water has been warmed by the sun, and the dinner has been digested, is the most eligible period of the day :—a light breaklast will not be detrimental before using the bath. 7th. While in the water, we shoxild not remain inactive, but move about, in order to promote the circulation of the blood from the centre of the body to the extremities. 8th. After immersion, the whole body ought to be wiped, as quickly as possible, with a dry and somewhat rough cloth. Moderate exercise out of doors, if convenient, is proper, and indeed necessary. In tl 1C following general cases, we must absolutely refrain from the cold bath : 1. In a general plethora, or full habit of body, and in the febrile disposition which attends if, in haemorrhages or fluxes of blood, and in every kind of inflammation. 2. In constipations or obstructions of the abdominal in¬ testines. 5. In diseases of the breast, difficult breathing, and short and dry coughs. 4. In an acrimonious state of the fluids, bad colour of the face, difficult liealing of the flesh, and the true scurvy. 5. In gouty and rheumatic paroxysms. 6. In cutaneous diseases. 7. In a state of pregnancy. And lastly, 8. In a deformed or ill-shaped state of the body, except in some particular cases to be determined by a physician. Shower Bath. The best method of cold bathing is in the sea, or a river. Where, from necessity, it is done in the house, I recom¬ mend the Shower Bath, for which a proper apparatus is to be had at the tin-man’s. Where the saving of expence is an object, it may be effectually supplied by the following easy expedient. Till a common watering-pot with cold water; let the patient sit dow n, undressed, u})on astool, which may be placed in a large tub; and let the hair, if not cut short, bespread over the shoulders, as loosely as possible; then pour the water from the pot over the patient’s head, face, neck, shoulders, and all parts of the body progressively down to the feet, till the whole has been thoroughly wetted. FAIMILY KECITES. 569 Let the patient then be rubbed dry, and take gentle exercise, as has been recommended, until the sensation of cold be succeeded by a gentle glow all over him. When we first re¬ sort to this kind of hath, it may be used gently, and with water haying some degree of warmth, so as not to make the shock too great; but, as the patient becomes accuslomed to it, the degree of cold may lie increased, the water may l)e allowed to fall from a greater height, and the holes in the pot may be made larger, so as to make the shower heavier.—A large sponge may, in some measure, be substituted for a water¬ ing-pot. Although the shower bath does not cover the surface of the body so universally as the cold bath, this circumstance IS rather favourable than otherwise; those parts, which the water has not touched, feel the impression by sympath)", as much as tliose in actual contact with it. Every droj) of water becomes a partial bath in miniature, and thus a stronger impression is excited tlian in any other mode of bathing. 'J'he shower bath indeed, upon the whole possesses superior advantages to all others : viz. ' O 1. The sudden contact of the water, which in the common bath is only momentary, may here be prolonged, repeated, and made slow' or quick, or modified at pleasure. *■ 1 . The head and breast, which are exposed to some in¬ convenience and danger in the common baih, are here at once secured by receiviiig tlie'first shock of ihc water; the blood is consequently iiinpelled to the lower parts of the body ; and the patients finds no obstruction in bicathing, or undulations of blood towards the head. 3. 'fhe heavy pressure on the body oceasioned by the weight of the water, and the free eircuiation of the blood in the parts touched by it, being for some time at least inter¬ rupted, make the usual w'av of batliiug often more detri¬ mental than useful. The Shower Bath, on the contrary, descends in single drops, which are at once more stimulating. ■ and pleasant than the imtiiersion into cold water; while it. can be more readily procured, and inore easily modified and adapted to the circumstances of the patient. Cure for the Ague. Mi.x a quarter of au ounce each of I’eruvian bark, finely powdered, grains of paradise, and long j)C[)per, in a quarter of a pound of ti’c'acle ; of which mixiiire, take a third part as the cold fit comeson, washing it clow n with half a quartern of the best French brandy. As the c'old fit goes off, and the fever approaclies, take another third part, with tlie same' . ^o. 18. 4 c quantity 570 NEW LONDON FAMILY COOK. quantity of brandy ; and, on the following morning, fasting, swallow the remainder, with the brandy as before. To chil¬ dren under nine years of age, half the above quantities must he given. Vapour for a Quinsy. Take powdered pepper, one ounce; milk, a quart; and boil them to a pint and a half. Put the whole into a glass bottle with a small neck, and let the vapour be received, as hot as can be endured, with an open mouth. This, more powerfully than any gargle whatsoever, attenuates the tough phlegm ; which, by obstructing the glands and spungy flesh, and hindering the free passage of blood and humours through them, occasions inflammation and tumour; and, therefore, it more effectually takes off this distemper than any other thing. Fumigation, or Vapour for a sore Throat. Take a pint of vinegar, and an ounce of myrrh; boil them together for half an hour, and then pour the liquid into a bason. Place over the bason the large part of a funnel that fits it; and, the small end being taken into the mouth of the patient, the fume will be inhaled, and pass to the throat. It must be used as hot as it can be borne; and should be re¬ newed every quarter of an hour, till a cure is effected. This remedy will seldom or never fail, if resolutely persisted in, for a day or two, in the most dangerous state of either an in¬ flammatory or putrid sore throat, or even a quinsy. To dress Flax to look like Silk. Take one part lime, and between two and three parts of wood ashes; pour over them a due proportion of water to make a strong ley after they have stood together all night, which must be poured off when quite clear. Tie handfuls of flax at both ends, to prevent its entangling, but let the middle of each be spread open, and put it in a kettle, on the bottom of which has first been placed a little straw, with a cloth over it. Then put another cloth over the flax ; and so continue covering each layer of flax with a cloth, till the kettle is nearly full. Pour over the whole the clear ley ; and, after boiling it for some hours, take it out, and throw it in cold water. This boiling, Sec. may be repeated, if requisite. The flax must be each time dried, hackled, beaten, and rubbed fine; and, at last, dressed through a large comb, and then th rough a very fine one. By this process, the flax acquires a bright and soft thread. The tow^ which is beaten off, when papered up and combed like cotton, is not only used for many FAMILY RECIPES. 5^1 many of the same purposes, but makes lint for veterinary surgeons, 8cc. German method of making Green Tea xvith Straw¬ berry Leaves. The leaves, with the flowers, are to be gathered in the spring, while they are young; and only the smoothest and cleanest leaves selected, as they are never to be washed. They must be dried in the air, but not in the sun, as drying them in the sun would take from their virtues. To these leaves, the Germans give the appearance of Chinese tea, by first pinching their stalks clean off, then warming the leaves over the fire, rolling them up in the hand while they remain flexible, and drying them thus roiled. When the leaves are thoroughly dried, the tea is fit for use ; and on being made exactly in the same manner as China green tea, it is hardly possible to discover the difference. Medicine for shortness of Breath. * Mix three quarters of an ounce of powdered senna, half an ounce of flour of brimstone, and a quarter of an ounce of pounded ginger, in four ounces of clarified honey. Take a piece the size of a nutmeg every night and morning, for five days successively; afterwards once a week, for sometime; and, finally, once a fortnight. A Poxvder for shortness of Breath. Take an ounce each of carraway seeds and anniseeds, half an ounce of liquorice, a nutmeg, ati ounce of prepared steel, and two ounces of double-refined sugar ; reduce the whole to a fine powder, and take as much as will lie on a shilling every morning fasting, and the same quantity at five in the afternoon. Exercise must be used while taking; this medi- cine. German Cement for China, Glass, S^'C. Reduce separately, to fine powder, equal quantities of un¬ slacked lime and flint glass, and as much litharge as both to¬ gether; the proportions to be adjusted by measure, when reduced to powder. Mix well together, and work them up into a thin paste with old drying oil. This cement, or paste, is very durable, and will acquire a greater degree of hard¬ ness when immersed in water. Cheap and xvholesome method of Honse-painfuig, as practised in Germany. For white, bruise lumps of fresh curd, and put them in an earthen pan to an equal quantity of lime well quenched in 4 c 2 water 572. NEW LONDON FAMILY COOK. water, and thick enough for kneading. Stir the mixture briskly, without an^’ addition of water, and a white fluid will soon appear; which may be applied with as much facility, with a brash, as any oil paint or varnish, and dries much quicker than either, without possessing any bad smell. It must, however, be all immediately used on being prepared, as it will next dav become too thick for use. When two 4/ coats of this w'hiie paint have been used, it may be polished with a bit of v/oollen cloth, &c. After polishing, if the place be exposed to moisture, brush it over wdth white of an egg, which will render it as durable as oil painting. Several other colours may be prepared, by mixing ochre, Armenian bole, &c. which will not be injured by the lime, alter they have been well levigated. From the high prices generally charged for all sorts of house painting, this article is of no small value. '1 / Blaskk's Substitute for Gum. The gum substitute, to thicken colours for linen and calico printing, and making up or furnishing printers colour tubs, and which may likewise be applied to several other uses, is jnepared by boiling any (piantity of flax seed in a suflicient quantity of water, till the whole substance be extracted; and, straining it through a linen or woollen cloth, again Itoil down the liquor to the consistence of a jelly. This should be kept in a close vessel ; and, to. preserve it, have a little strong spirits put in, or some sweet oil poured on the top. It might, however, be preserved with bitters. The printer, in using this substitute, may put a certain quantity into a gallon of colour, according to the nature of it, and the par¬ ticular kind of work to be done, asid regulate himself by trial, as is common in using gum, or reduce the substitute by boiling it in water to the wished for consistence. Medicinal Soap. Tlie Icy being made as for common soap, should be first filtered, and then concentrated by evaporation, to such a de- greee, that a phial capable of containing only two ounces of water will hold nearly three ounces of this lixivium ; one part of it, is then to be mixed with two parts of fine olive oil, or oil ol' sweet almonds, in n stone vessel. These ingredients being occasionally well stirred, a firm whil(’ soap w ill be ob¬ tained, without heal, in a week. 'I’liis may be used, on nearly every occasion, where soap of any sort is medicinally pn*- scribeir, and the particular soap mentioned may not be easily obtainable. It is very efficacious in dissolving the strong concretions FAMILY RECIPES. 573 eoncretions-which form in several parts of the body; parti¬ cularly, in the kidneys and bladder. ' Cure for a Sprain. Take a large spoonful of lioney, one of salt, and the white of an egg: beat up the whole, incessantly, for turn hours ; then let it stand an hour, and anoint the place sprained with the oil which will be produced, keeping the part well rolled with a bandatie. Pill for an aching Tooth. Take half a grain of opium, and the same quantity of yel¬ low sub sulphate of quicksilver, formerly called turpeih mineral ; make them into a pill, and place it in the hollow of the tooth some time before bed-time, with a small piece of wax over the top. Elect uarp for falling Fits, Hysterics, and St. Vituses Dance. Take six drachms of powdered Peruvian bark, two drachms of pulverized Virginian snake root, and syrup of piony suf¬ ficient to make it up into a soil electuary. One drachm of this electuary, after due evacuations, should be given to grown) persons, and a less dose to those who are younger, every morning and evening for three or four months, and then lepeated for three or four days before the change and full ol the moon. • Art of rectifying razv Malt Spirit by Agitation, zvithout a Still. Tor a piece of raw spirit, as received from the malt distiller, mix into thick batter a pound of finely powdered and previously killed plaister of Paris ; add three pounds of slacked fullers-eaith, mixed with water to the same con¬ sistence ; and stir in two pounds of finely pulverized charcoal. Keduce them with three or four gallons more of pure water: and, while pouring the mixture into the spirits, let some per¬ son be well stirring up the ingredients; and another keep stirring the spirits, during the addition of the mixture, for at least half an hour longer. This stirring or rousing should be hourly repeated three or four times; and, if the mixture be made in a jnoveable or unHxed cask, which is the best method, it should be each time rolled for a tew minutes, and placed bung downward till the next rousing. After the last lime, however, it should be set up on one end; and have one cock [)laced near the bottom, with another a few inches be¬ low tiie part to w hich the liquor rises, for the purpose of 1 drawing 574 NEW LONDON FAMILY COOK. drawing off daily samples, for a few days, to compare with each other, as well as with samples of the same raw spirit, to mark the progress and effect of the rectification. On its being I’ound quite free, in smell and taste, from the flavour of the malt or grain, it may be immediately drawn off for use. If for gin, to be prepared by agitation, make it up with lime water in the proportion of one gallon to six ; if for British brandy, with clear filtered water, one to five; and if for rum, with rice water, one to six. The rice water is made with what is called conjee; that is, rice reduced to a jelly, by boiling it in a close vessel. A pound of rice reduced thus into conjee, is sufficient to make a hogshead of rice water for this purpose. Hasy method of making all sorts of Paper^ Fire Proof This is produced by a most simple cause. It is only ne¬ cessary, whether the paper be plain, wTitten, or printed on, or even marbled, stained or painted, for hangings, to dip it in a strong solution of alum-water, and then thoroughl}^ dry it, when it will immediately become fire-proof. This is readily known by holding a slip of paper thus prepared over a candle. Some paper requires to imbibe more of the solu¬ tion than it may receive by a single immersion : in which case, the dipping and drying, must be repeated till it be¬ comes fully saturated : when neither the colour nor quality of the paper will be in the least affected ; but, on the con¬ trary, will be improved. Liquid Test for discovering the poisonous Adulteration of Lead in JVines, Cyder, 8^'c. Boil together in a pint of water, an ounce of quick-lime, and half an ounce of flour of brimstone : when the liquor, which will be of a yellow colour, is cold, pour it into a bottle; and, corking it up, reserve it for use. A few drops of this liquor, being let fall into a glass of wine oi; cyder containing lead, will change the whole into a colour more or less brown, according to the lead which it contains. If the wine be quite free from lead, it will be rendered turbid by the liquor, but the^colour will be rather a dirty white than a blackish brown. Test for detecting the Lead in Oils. Lead is not only employed by unprincipled cyder, wine, and vinegar manufacturers, merchants, and dealers, but by those also who make or traffic in oils; though to a less dan¬ gerous extent. It is particularly used for correcting the rancidity FAMILY RECIPES. 575 rtncidity of rape-seed oil, as well as oils of olives and of almonds. This abuse may be detected by mixing a small quantity of the suspected oil with a solution of orpirnent, or liver of sulphur^ in lime-water : if the oil be adulterated, it will, after the liquids have been shaken together and suffered to subside, acquire an orange-red colour ; but, if pure, it will only assume a pale shade of yellow. This test is very similar to that for wines ; as, are all the genuine liquid tests sold in the shops for these purposes. Method of obtaining the fragrant Essences from the fresh Rinds of Citrons, Oranges, (^t. Procure as many fresh citrons from the Italian warehouses as will supply the required stock of essence ; after cleaning off any speck in the outer rinds of the fruit, break off a large piece of loaf sugar, and rub the citron on it till the yellow rind is compleatly absorbed. Those parts of the sugar which are impregnated with the essence, are from time to time to be cut away with a knife, and put in an earthen dish. The whole being thus taken off, the sugared essence is to be closely pressed, and put by in pots; where it is to be squeezed down hard, have a bladder over the paper by which it is covered, and tied tightly up. It is at any time fit for use, and will keep for many years. Exactly in the same manner, may be obtained and preserved, at the proper seasons, from the fresh fruits, the essences of the rinds of Seville or China oranges, lemons or limes, bergamots, &c. some of which are often unattainable, in a fresh state, at any price. This mode of extracting and preserving these essences is superior to the common practices of peeling, rasping, or grating off the rind, and afterward mixing it up with powdered sugar, &:c. Oxymel of Garlic for Asthmatic Complaints, Rheu¬ matism, S^c. Boil half an ounce each of cleansed carraway and sweet fennel seeds, in a pint of vinegar, for about a quarter of an hour ; take it off the fire, slice in three ounces of garlic, and cover it closely up. As soon as it is cold, the li(juor must be strained and expresssed ; and mixed, by the heat of a water bath, with a pound and a quarter of clarified honey, to a syrupy consistence. A tea-spoonful or two of this oxymel, taken night and morning, will scarcely ever fail of proving- beneficial to persons afflicted with an asthma. It is also serviceable in rheumatic complaints, especially when assisted by warm embrocations. Good NEW LONDON FAMILY COOK. 57 e year 1784, purchased four hundred ducks, and put them on a field of thirty-three acres of turnips, dreadfully infected with the black canker cater¬ pillars, which they compleatly cured of those devourers in five days. Bv a similar mode, ducks, and otiier domesticated poultry, might be rendered serviceable on almost all farms; and, with proper precaution, occasionally, in most large gardens. Drink for a zveak Constitution. Boil as much pearl or Scotch barley, in water, as will make about three pints; then strain it off', and having dis¬ solved an ounce of gum arabic in a little water, mix them, and just boil the whole up together. The barley water need not be thick, as the gum gives it sufficient consistence. When used, take it milk warm; and the good effect wiU generally be soon manifest. Queen Elizabeth's Cordial FJectuary. Boil a pint of the best honey ; and, having carefully taken off all the scum, put into the clarified liquid a bundle of hys- 4 E 2 sop / 588 NEW LONDON FAMILY COOK. aop which has been well bruised previously to tying it up, and let them boil together till the honey tastes strongly of the hyssop. Then strain out the honey very hard ; and put it into a quarter of an ounce each of powdered liquorice root and anniseed^ half that quantity of pulverised elecampane and angelica roots, and one pennyweight each of pepper and ginger. Let the whole boil together a short time, being well stirred all the while. Then pour it into a gallipot, or small jar, and continue stirring till quite cold. Keep it covered for use; and, whenever troubled with straightness at tlie stomach, or shortness of breath, take some of the electuary on a bruised stick of liquorice, which wdll very soon give relief. Ointment for the Back of a rickety Child. Pick a quantity of snails out of their shells, and prick them full of holes; hang them up in a cloth, and place a bason be¬ neath to catch the liquor winch drops from them: in this, when enough is obtained, must be boiled up an ounce of sperma¬ ceti, and half an ounce of powdered mace. With the oint¬ ment thus prepared, rub all along the back-bone of the child, and round the neck, wrists, and ancles, night and morning; chafing it well in by the fire every time. The use of this ointment, when accompanied by the rickety dici-driuk next described, has recovered many weak children. Rickety Diet-Drink. Take three ounces each of China, sassafras, and eringo foots ; two ounces of roots of Osmond royal, and tw'o of raisins of the sun stoned; one ounce of powdered rhubarb ; two handfuls of the herb hart’s tongue; and three hundred live millepedes or wood-lice. Put the whole into six quarts of mild ale; and let the child drink, in spring and autumn, no other table liquor. This remedy is almost infallible. Cure for Chilblains. If, before any inflammation takes place, the parts affected are well washed morning and evening with hot water, or even with'cold w ater on going to bed, it w'ill generally stop their progress ; especially, if warm socks or gloves be con¬ stantly worn : but, when they are inflamed, dip a rag, folded four times together, into a mixture composed of four ounces of spirits of wine and camphor, and one of Venice treacle ; which must be tied every night on the chilblains till they disappear. With these precautions, they will seldom be found to break; when this happens, dissolve an ounce of common turpentine in the yolk of an egg, and mix it up into a balsam^ FJiMILY RECIPF^. 589 a balsam, with balf an ounce of lampblack, or soot, and a drachm of oil or spirits of turpentine. Spread this balsam on a plegit oi’ lint large enougli entirely to cover tl).e ulcer, tie it on with warm cloths all over the parts affected, and renew the dressings every morning and evening. This will speedily effect a cure. Soft leather socks, if begun to be worn before the first approach of winter, in October at farthest, and never suffered to be wet or hard, will generally preserve even those from chilblains wlxo are most subject to be troubled with them. Red Cabbage dressed the Dutch way for Cold at the Breast. Cut a red cabbage small, and boil it in water till tender ; then, drain it dry, put it in a stewpan with some oil and butter, a small quantity of water and'vinegar, an onion cut small, pepper and salt, and let it simmer till all the liquor is wasted. It may then be eaten at pleasure, either hot (W cold, and is considered to be an excellent pectoral medicine, as w'ell as a pleasant food. Claret Dye for TFoollen. Boil two pounds of logwood for forty pounds of wool, or woollen cloth or stuffs, previously scowered, with red wood or saunders according to the shade required, for about half an hour. Then, pour a pint of oil of vitriol into a pail of cold water, add it to the liquor, put in the goods, and boil the whole together for between two and three hours. On taking the goods out, set them to drain across the copper, and pour over them six pails of water. The copper must then be emptied; filled with river water; and, when the water is scalding hot, put in ten pounds of copperas and four ounces of pearl ashes, and stir it w ell. The goods must then be returned into the copper, and well worked, to make them even. Great care should be taken, in dyeing with oil of vitriol, to turn the goods continually over the winch ; and, particularly, on taking it out, the moment the last end comes up, let it into a large tub of cold water, so as for every part to cool alike, or else the colour will- be uneven ; as vitriol, w'hen hot, wffll not bear the air. Vitriol, which some think prejudicial, is divested of its acid by the strong alkali con¬ tained in the chamber ley with which the goods are prepared in scowering. So useful is oil of vitriol in dyeing, that any colour but woaded blue or green, wdthout excepting black, may be brought, by tlm aid of its acid, to a fine claret. To 590 NEW LONDON FAMILY COOK, To prepare hory Black. Both the coal of ivory and of bone are formed into ivory black, by giving them a great heat, all access of air to them being previously excluded. This black, when pure, and pre¬ pared from ivory, is of a full clear black, and would be the most useful of any, in all kinds of painting, but it dries rather too slowly in oil. It is generally prepared only by those who manufacture it from bones, in very large quantities,, for coarse uses, and sell it at a low price. It is, then, so grossly levigated, being ground only in hand or horse mills—as well as adulterated with charcoal, that it is entirely exploded from all more delicate purposes, and even lamp black so obtains the preference as to be' universally used in its place; though inferior to genuine ivory black, both in purity and clearness of colour. Those who are desirous of having genuine ivory black, may prepare it themselves to perfec¬ tion, by the Ibllowing process—Soak plates, chips, or shav¬ ings of ivory, in hot linseed oil; or, if ivory filings are more easily to be procured, they may be moistened with hot oil. Then put them into a vessel w hich will bear the fire, covered with something composed of clay and sand. The lid should be dried and the cracks repaired, before the vessel is put into the fire. Place the vessel in a tobacco pipe maker’s or potters furnace, or any other similar fire, and let it remain during one of their heats. When it is taken out, the ivory will be properly burned, and must be afterwards thoroughly w ell levigated on the stone with water: or it should, indeed, if wanted perfectly good, be also washed over. Those who have a calcining furnace may very commodiously burn the ivory in it, and tlie fire need not be continued longer than while the fumes w hich arise from the vessel containing the ivory appear to flame. This operation may likewise be per¬ formed by sublimation in a coated retort, the fire being Con¬ tinued while any gross fumes come over. The goodness of ivory black may be perceived by its full black colour, not inclining too much to blue, and by its fineness as a powder. Lamp Black. This, as its name implies, is the soot of oil, collected as it is formed from burning lamps. For the purpose, therefore, of making lamp Ifiack, a quantity of oil is burned, in various large lamps, in a confined place, whence no part of the fume can escape ; and where tiie soot formed by these fumes, being deposited against the top and sides of the room, may be swept together and collected : this is put into small barrels, and sold for use, without any other preparation. The 2 goodness # FAMILY RECIPES. 591 goodness of lamp black consists in the fulness of the colour, and its being free from dust or other impurities. The light¬ ness of the substance affords the means of discovering any adulteration, if to a great degree, as the bodies with which lamp black is generally mixed, such as common soot, char¬ coal dust, &c. are all considerably heavier. Eye Water for Horses. Beat, in a marble mortar, four ounces of ground ivy, with the whites of half a dozen eggs, boiled hard; add half a pint of strained white wine, a gill of rose water, and an ounce and a half each of sugar cand}' and white vitriol. Beat and well incorporate the whole with the pestle; strew over the mixed ingredients an ounce of pure salt; cover the mortar, and place it in a cool cellar. When it has thus stood six hours, pour the whole into a clean bag of white serge, place a vessel beneath to receive the liquor, and keep it for use in a glass bottle. A small quantity of this liquor is to be poured into the horses eyes, every night and morning. Some horses have naturally weak eyes which by being daily washed with brandy, alone, may be easily cured. Dr. Ratcliffe's Universal Poxvder. Take crabs claws prepared, crabs eyes prepared, pearl pre¬ pared, and pearl sugar, one drachm of each. Mix, and make a powder. Divide it into eight papers ; of which, take one every morning and evening, in a table spoonful of ass’s milk, drinking half a pint after it. In England, the most rebellious distempers we are infested with, are from stubborn mineral salts ; the correction of which is in no way better compassed than by the absorbing powders, calces, and lacteals; so that, in consumptions, where the salts, by their vicinity and plenteousness dilaniate the fibres into an ulcer ; or occasion, by their irritating particles, a brisker oscillation of the fibres, and consequently a quicker circulation, and a hectic; nothing has been found more effectual, than this powder and ass’s milk. Moreover, as the excessive heat in the blood is also communicated to the stomach, the milk, if put to it, would coagulate, as is usual in dairies which are over hot, and thus would be robbed of great pan of its virtue. This prescription is also of admirable use in any eruptions that depend on acrimonies of the volatile species; and which are generally known by their great itchings, and a great effervescence in the palms of the hands and soles of the feel. In stranguaides', from acriqionious salts, milks and these powders do well. Scorbutic persons of the hotter kind are 5.92 NEW LONDON FAMILY COOK. are relieved by this method, having first premised some few doses of an infusion 0 /senna and rhubarb. Whenever acri¬ monious salts prevail, as is the case in the greater part of'» diseases, these universal powders may be more or less bene- ficiallv administered. %/ English Coffee. Roast any quantity of horse beans in a common but clean Irying pan, over a clear fire, till they begin to darken in colour ; and then, from the point of a knife, continue putting small bits of honey among the beans, stirring them all the time, till they hecome of a deep chesnut brown.—On*taking them ofi' the fire, to a quart of beans, immediately put an ounce of cassia mundata into the pan, and stir them about in it till they get cool. After being ground, and made, exactly like real coffee, few persons will detect the difference. The cassia mundata is a very cheap spicey drug, somewhat of the nature of cinnamon, but far less expensive. Oil of Vemis. To prepare this excellent cordial, infuse, for a month, in nine quarts of the finest brandy, three ounces each of skirret seeds, and carraway seeds, four ounces of daucus creticus seeds, four drachms of mace, and an dunce of cinnamon, all finely pulverized. Distil the whole in a water bath ; and, having drawn off six quarts, return it into the alembic. On obtaining, by this second distillation, about five quarts of spirit, suffer the fire to go out, and then compose a syrup in the following manner—Pour a strong decoction of saffron in water, boiled to the thickness of oil, and as hot as possible, on seven or eight pounds of sugar. When it is quite melted, and become cold, pour the spirit on the syrup. This mix¬ ture, being too thick for filteration with blotting paper, must be run through a cotton bag. Afterwards bottle it up for keeping. Bird-Lmc. The best British bird-lijue is prepared from the bark of our common prickly holly, called, by botanists, the lantona, or wayfaring shrub. Having peeled as much of the bark of the holly as will loosely fill the vessel in which it is intended to be boiled, and added as much river water as it would after¬ wards contain, let it simmer over a moderate fire till the grev and white bark rise from the green, which commonly takes from twelve to sixteen hours boiling. Then, draining awmy all the water, separate the rinds; lay the whole of the green bark on the earth, in some cool vault, celiar, or other close place; FAMILY RECI1PE3. ,593 place ; and cover it well ever, to a considerable height, with any green and rank plants or weeds, such as dock, thistles, hemlock, &.c. When it has thus remained about a fortnight, it will be found to have rotted, and become a foul, slimy, and thick mucilage ; which must be beaten in a large stone mortar, till it is rendered a unilorm tough and stiff paste, without any discernable pieces of the bark or other substance. Then take it out of the mortar, and wash it in a running stream, till it be entirely cleansed from all apparent foulness. It must be next deposited in a close earthen pot, and left to ferment for four or five days ; being skimmed in the mean, time, as often as any remaining foulness arises. When this ceases to appear, put it up into a clean earthen vessel^ and keep it covered for use. French Cordial Remedy. Take a thick glass or stone bottle, and put in it two quarts, of the best brandy : adding the following seeds first grossly pounded in a mortar :—Two drachms of angelica seeds, one ounce of coriander seeds, and a large pinch each of fennel seeds and anniseeds. Then squeeze in the juice of two fresh lemons, putting in also their yellow rinds ; add a pound of loaf sugar; and, well shaking the bottle from time to time, let the whole infuse five days. After thisj to render the liquor clearer, pass it through a cotton bag, or filtering paper, and bottle it up carefully and closely corked. A small cordial glass at a time, more or less frequently, accord¬ ing to circumstances, is an excellent retuedy for all com¬ plaints in the stomach, indigestion, sickness, colic, obstruc¬ tions, stitches of the side, spasms in the breast, diseases of the kidnies, strangury, gravel, oppression of the spleen* loathing, vertigo, rheumatism, shortness of breath, &c. Simple remedy for the Stone. Boil thirty unroasted coffee-berries in a quart of water, till the liquid becomes of a greenish hue; half a pint of which is to be taken every morning and evening, with ten drops of the sweet spirit of nitre. It will be proper, while Using this medicine, occasionally to open the bowels by taking a spoonful or two of castor oil. Method of generating Yeast. Pi •ocure three earthen or wooden vessels, of different si:^es and apertures, one capable of holding two quarts, another three or four, and the third five or six ; boil a quarter of a peck of malt for about eight or ten minutes in three pints of water; and, when a quart is poured off from the grains, let Ko. 19. 4 F it NliW LONDON FAMILY COOK. Stand in a cool place, till not quite cold, but retaining that degree of heat which the brewers usually find to be proper when they begin to work their liquor. Then remove ilie vessel into some warm situation near a fire, where Fahren¬ heit’s thermometer indicates between 70 and 80 degress; and there let it remain till the fermentation begins, which will be plainly perceived within thirty hours. Add then two quarts more of a like decoction of malt; cool it the same as the first, and mix the whole in the larger sized vessel, and stir it well in, which must be repeated in the usual way, as it rises in a common vat. Then add a still greater quantity of the same decoction, to be worked in the largest vessel; which will produce yeast enough for a brewing of forty gallons. A proper quantity of hops boiled in the liquor accelerates the fermentation; and the liquor after the yeast is taken off will, when barrelled, make good beer if well managed. But then the yeast may be generated without the addition of hops; and the bread made from such yeast will not be bitter, as is frequently the case with that made from com¬ mon yeast. To take Grease out of the Leaves of Books. Fold up in two small bags, made of fine open muslin, some ashes of burnt bones, finely powdered, (or of calcinated hartshorn, which is always ready prepared at the shops of druggists and apothecaries) lay the bags of muslin, contain¬ ing the powder, one on each side of the greasy leaf, and having heated a pair of fire tongs, or hair-dressers pinching- tongs, of a moderate warmth, press with them the two bags against the grease spot, and hold them some time in that situation. If the grease spot is not wholly removed by the first operation, repeat the process. When the irons cannot be conveniently used, the powder may be heated over the fire in a clean earthen vessel, and, whilst hot, applied, without any muslin on each side of the grease spot, and a w'eight laid upon it to assist its effect. To prevent the decay of Peach Trees. The decay of peach trees is owing to a worm, that ori¬ ginates from a large fly, w hich resembles the common wasp : this fly perforates the bark, and deposits an egg in the moist or sappy part of it. The most common place of perforation is at the surface of the earth, and as soon as the worm is able to move, it oescends into the earth, probably from an instinc¬ tive efibrt to avoid the winter’s frost. This may be ascer¬ tained FAMILY RECIPES. 595 tained by observation ; the track of the worm from the seat of the egg being visible at its beginning, and gradually in¬ creasing, in correspondence, with the increasing size of the worm ; its course is always downwards. The progress of the young worm is extremely slow ; and if the egg is deposited at any considerable distance above the surface of the earth, it is long before the worm reaches the ground. The worms are unable to bear the cold of the winter, unless covered by the earth, and all that are above ground after frost are killed. In the spring, when the blossoms are out, clear away the dirt, so as to expose the root of the tree, to the depth of three inches; surround the tree with straw about three feet long, applied lengthways, so that it may have a eovering of one inch thick, which extends to the bottom of the hole, the but-ends of the straw resting upon the ground at the bottom. Bind this straw round the tree with three bands, one near the top, one at the middle, and the third at the surface of the earth ; then fill up the hole at the root with earth, and press it closely round the straw. When the white frosts appear, the straw should be removed, and the tree should remain un¬ covered until tlie blossoms put forth in the spring.—By this process, the fly is prevented from depositing its egg within three feet of the root, and although it may place the egg above that distance, the worm travels so slowlv that it cannot reach the ground before the frost, and therefore is killed be fore it is able to injure the tree. Were method of grafting Fruit Trees. Cut out the spray wood, and make the tree a perfect skeleton, leaving all the healthy limbs; then clean the branches, and cut the top of each branch off where it would measure in circumference from the size of a shilling to about that of a crown-piece; some of the branches must of course be taken ©ff where it is a little larger, and some smaller, to preserve the canopy or head of the tree; and it will be necessary to take out the branches which cross others, and observe the arms are left to fork off, so tliat no considerable opening is to be perceived when you stand under the tree, but that they may represent an uniform head. When the practitioner is preparing the tree, he should leave the branches sufficiently long, to allow two or three inches to be taken off by the saw, that all the splintered parts may be removed.— The tree being thus prepared, put in one or two grafts at the extremity of each branch. The following cement must be used instead of clay, and the grafts tied with bass or soft strings. If there be a considerable quantity of moss on the 4 F 2 bodies NEW LONDON FAMILY COOK. bodies and branches of the trees, scrape it o{f, which may bg effectually done when they are in a wet state, by a stubbe4 birch broom. Then brush them over with coarse oil, which invigorates the growth of the tree, acts as a manure to the bark, and makes it expand. The old cracks will then soon be invisible. I'o make the cement, take one pound of pitch, one pound of rosin, half a pound of bees’ wax, a quarter of a pint of hog’s lard, aud a quarter of a pound of turpentine. To be boiled up together, but not to be used till you can put your finger in itf. Boluses fo7' liheumatism and Contractions of the Joints. Bruise four cloves of garlic with tM'o drachms of gum ammoniac, and make them into six boluses with spring w^ater. Take one every morning and evening; drinking plentifully of strong sassafras tea, at least twice a day, while using this medicine. Substitute for Verdigrease, for makmg a fine Black without any injury to the Cloth. Dissolve separately equal part's of pot-ash, or any other strong alkaline salt, and vitriol of copper, and mix the two solutions gradually. If the vitriol be sufficiently saturated, the water on the surface will become transparent on adding a few drops of the alkaline solution ; but, if not, it will produce a blue colour, and more pot-ash should be added, till a com- pleat saturation is effected. These proportions of vitriol and alkaline salt will be equal to a similar quantity of verdigrease j and, on being mixed with decoctions of logw'ood, in the same manner as verdigrease, wdll give a fine black dye, which is not prejudicial to the texture of cloth, hats, or other articles. Black Ink Poxvder. Infuse a quarter of a [-ound of powdered nut galls in three pints of ram or river water; expose it, occasionally well stirred,'to a moderate degree of warmth, for a few days, till the'colouring matter seems fully extracted : then filter the solution into a vessel slightly covered, and place it in the open air, for several weeks: on removing the mouldy skin from the top, it must be carefully collected, have hot water poured over it, undergo another filtration, and then be eva¬ porated to dryness. I’hus will be produced a grey ci'ystalline salt, called the acid salt of galls, w hich is the essential basis of black ink. On triturating a single drachm of this salt;^ with FAMILY EECIPES, 597 witli an equal quantity of vitriol of iron, and a pennyweight of dry gum arabic, a composition will be obtained which affords an excellent black ink, on being dissolved in warm water. This will be found much better than the greater part of ink-powder common]}" sold. Curious manner of making Eggs larger than that of an Ostrieh. Part the yolks from the whites of a number of common eggs, and strain them into two different pans or basons, ac¬ cording to the size and quantity wanted. To make a large etjg, take a bladder, and All in as much yolk as will be, when tied up round like a ball, and boiled, of the magnitude wanted ; and, having boiled it hard, put it into another bladder, surrounded vviih sufficient white, tie it up in an ova! form, and boil that also hard. A very large egg, thus prepared, has a vety fine efiect with a grand sallad ; and, in ragouts, Stc. one large 3’olk alone, which may easily be made, looks extremely pleasing. French remedy for Dysentery or Blood FIilv. Take two large nutmegs grossly pounded ; twenty white pepper-corns, and as many cloves; an ounce each of bruised cinnamon, and of oak bark, from an old tree, grossly rasped. Boil the whole in three quarts of milk, to the diminution of a fourth part ; strain the decoction, divide it into four equal parts, and give the patient one portion every six hours, day and night. If the appetite be lost, so that tlie patient cannot eat, as often happens, this milk wdll afford sufficient nourish¬ ment. The first quantity, taken warm, appeases the griping pains; and the same is to be repeated the second and third days. This does not cure suddenly ; but softens and strengthens the bowels by slow and sure degrees. In the mean time, if the patient should be desirous of food, it should not be refused, provided it be taken with modera¬ tion. To prevent the Turnip Flavour in Butter^ Boil two ounces of salt-petre in a quart of water, bottle it, and when cold, put a large teacup full of the mixture into ten or twelve quarts of new milk, just as it comes from the cow. This quantity may be increased as the turnips get stronger. It must stand till it is cold before it is bottled. Or scald each pan or lead with boiling water immediately before the milk is set, or poured into the vessels. 2 598 NEW LONDON FAMILY COOK- Surfeit Water. Pour a gallon of fine brandy, a quart of anniseed cordial water, and a pint each of poppy and red rose waters, into a large stone bottle; on a pound of powdered sugar, a pound and a half of stoned jar raisins, a quarter of a pound of fine new dates stoned and sliced, an ounce each of bruised cin¬ namon and cloves, four nutmegs pounded, and a stick of scraped and sliced liquorice. Let the whole infuse nine da3’s closely stopped, and be well stirred or shaken four times dail\\ Then add three pounds of fresh led poppy flowers, or three good handfuls of dried flowers, with a sprig of angelica, and two or three sprigs of balm : when it has stood a week longer, being stirred or shaken daily in like manner, strain it oft’, and bottle it for use. Indian Ink. ‘ Dissolve six ounces of isinglass, over a fire, in double its weight of water. Then dissolve in double its weight of water, one ounce of Spanish liquorice ; and grind it up with an ounce of genuine ivory black. Add this mixture to the solution of isinglass, while hot, and stir the w'hole together till all the ingredients be thoroughly incorporated. Eva¬ porate the water in a boiling water bath, and cast the re¬ maining composition into lead moulds previously greased. 'I’his composition will be of an equally good colour with that of the genuine Indian ink ; and the Spanish lic^uorice will render it easily dissolvable, on the rubbing with water, to which the isinglass alone proves somewhat reluctant, and prevent its cracking and peeling oft’ from the ground on which it is laid. When this ink is properly prepared, and cast in oblong square moulds, impressed with Chinese cha¬ racters, so as to have the exact semblance of the genuine Intlian ink, it'will not be an eas^" matter to discover the difl'erence. Syrup of Damask Roses. Take seven ounces of the dried petals of the damask rose, six pounds of double refined sugar, and two quarts of boiling distilled water. Macerate the roses in the water for twelve hours, and then strain them. Evaporate the strained liquor to two [)ints and a half; and add the sugar, to make it a syrup. In the Edinburgh practice, it is prepared thus— Take one pound of the fresh petals of the damask rose, four pounds of boiling water, and three pounds of double refined sugar. Macerate the roses in the water for twelve hours; to the strained infusion; add the sugar, and boil them to a syrup in the usual manner. Esserice FAMILY RECIPES. 5D9 Essence for Head-Ache and other molent Pains, Put two pounds of true French spirit of wine into a strong bottle ; with two ounces of roche ahum in very fine powder^ four ounces of camphor cut very small, half an ounce of, essence of lemon, and four ounces of strong volatile spirit of sal ammoniac. Stop the bottle close, and shake it three or four times a day for five or six days. The way to use it is, to rub the hand with a little of it, and hold it hard on the part affected till it be quite dry. If the pain be not quite relieved, it must be repealed twice or three times. This essence, plentifully applied as above directed, will very often remove local pains of almost all descriptions. Dr. Braken's remedy for Colds and Coughs. Take of the herbs betony and coltsfoot dried, an ounce each ; best tobacco, half an ounce; choicest white amber, in powder, three drachms; and fresh squinach, or camel’s hay, and the herb rossolis, or sun dew, not that with the oblong but with the round leaf, each half an ounce. Cut the herbs in the manner of tobacco, sprinkle the powder of amber among them, and smoke two or three pipes of it a day, for a fortnight. During all the time, use the following lozenges—Best Spanish juice of liquorice, an ounce ; double refined sugar, two ounces; gum arabic, fineh^ powdered, two drachms; and extract of opium, or London laudanum, one scruple. Well beat or pound the whole together; then, with mucilage of gum tragacanth, make the whole into small lozenges, to be dissolved leisurely in the mouth whenever the cough is troublesome, and swallowed as gently as possible. Cheap Green Paint made to stand all Weathers with¬ out Oil. Dissolve eight pounds of glue in boiling water, with which slack a bushel of quick lime till of the consistence of paint. Put three coats of this mixture on the building with a painter’s brush, each coat being quite dry before it is suc¬ ceeded by another; over the third coat, dust on grey Slone dust with a dredger. By mixing ochre with the wash, any desired colour may be obtained. It may be made green by mixing common blue and yellow ochre, and applying them hot. Analeptic Pills. Mix twenty grains each of Dr. James’s powder, Rufus’s pill and gum guaicum, with any syrup, and liquorice pow'der or flour, to make the whole into twenty pills. Twenty grains 600 NEW LONDON FAMILY COOK. grains of rhubarb may be put in, instead of Rufus’s pill, if the small quantity of aloes therein contained should prove heating. Linseed Cough Syrup. Boil one ounce of linseed in a quart of water, till half wasted ; add six ounces of moist sugar, two ounces of sugar candy, half an ounce of Spanish liquorice, and the juice of a large lemon. Let the whole slowly simmer together, till it becomes of a syrupy consistence ; when cold, put to it two table-spoonfuls of the best old rum. Greek remedy for a weak Stomach. Infuse, in a pint of wine, one drachm each of powdered myrrh, or frankincense, wormwood, and castor, for eight or ten days. A glass of this, taken after dinner, will excellently assist digestion. Vegetable Syrup. To four beer quarts of good rich sweet wort, add half jt pound of sassafras, an ounce of sarsaparilla, and four ounces of wild carrot. Boil them gently for three quarters of an hour, frequently putting ihe ingredients down with a ladle; then strain the same through a cloth. To each beer quart of this liquor, put one pound and a half of thick treaCle. Boil it gently for three quarters of an hour, skimming it all the time; put it into a pan, and cover it till cold, then bottle it for use. Be careful not to cork it too tight. A small tea-cup full should be taken night and morning, which must be per¬ severed in some time; a greater or les quantity may be taken according to the state of the stomach. (?01 THE COOK’S GLOSSARY; •OR, fiiPLANATION OF THE MOST GENERALLY RECEIVED FRENCH AND ENGLISH TERMS USED IN COOKERY. A A^ect, or Aspic; a savory jelly. B lechamel; a thick stiff white sauce, almost approaching to a bat¬ ter. (See page 1 ^ 26 .) hef au gratin ; beef made to stick to the dish. leef Bouille ; boiled beef. kef Gobbets; beef cut into mouthfuls and stewed. bef Olives; beef cut into long pieces, and stewed with a rich fore meat. Bscotins ; small biscuits. Bincrnange ; wliite jelly, made of isinglass, sugar, milk, &c. Binqtiet; white fricassee. ' Baillon a la Hdte ; broth made in haste. Boif a la Royale; beef court fashion. Bmf Escarlot; scarlet beef. Bojf Far^ie; beef forced or stuffed. Bullion Printanier ; spring broth. Baillon Rqfraichisant; cooling broth. Bargeoise (ala) ; any thing dressed in a citizen’s, or plain family way. Brise; anything boiled with gravy, white wine, an onion stuck, with loves, and then stewed till tender. c Calls feet a VEspagnol; calves feet dressed the Spanish way. Capotade of Ducks; hashed ducks. Camel; caramel or burnt sugar. Casrole of Rice ; rice done in a mould so as to take the form of a stew pi. CauSoicers a la creme ; cauliflowers dressed with cream. Chareuse (a) ; vegetables, and forced meat, pressed into a mould, @f whir they receive the form. Cite hare ragout. NO. . 4 c Cechm C02 NEW LONDON FAMILY COOK. Cochon de hit au Pere Duillet; sucking pig in jelly. Compotes; stewed fruits. Consomme; jelly-broths. Coulis ; cullis. This is 4 strong jelly made of meat, fish, and he^^s, and is very useful in all kitchens. Croquets ; vide Ressoles; rolled up in a thin paste made of flour and ■water. Currie ; an East India dish, made of fowls or rabbits, and made verjr high with cuTi'ie powder. i ^ i Daubing; when any thing is dressed a-la-daube, it must be finfr boned, well stuffed with fat bacon, then put into a stew pan w ilh gravy, &c. as in page 200. / Devonshire Junket; curds and whey, enriched with a little scaldji cream, sugar, and cinnamon. j Ducks a-la-Broche ; Roast ducks. Du Poisson Marinade; fish preserved in oil. E ' j Emince ; the same as mince. Meat cut small. ' F j Fish a-la-Chartreuse; from an order of friars so called. Fish dre^d in a mould. Flans en Darioles; custard done in a mould. Flummery; jelly made of isinglass, &c, and greatly resembing bla'ncmange. Floating Island; an ornament in pastry. Fricassee ; meat cut small and dressed with a rich sauce. Fricandeau ; collops. G Gateau Alille Feuilles; cake with a thousand leaves. It consijs of several pieces of puff paste, one put on another, with swcetijeats between. Gelee Afarbre; marbled jelly. Gimbelettes; jumbles, a sort of burnt sugar. Grenadines ; very thin collops. I Jaunemange ; a jelly made of isinglass, of a yellow colour. Jugged hare ; hashed uare. 1 Jumbles; a sort of bui it sugar. Laitage Epi^e; white pot. Lamb Chevaux de Prise; the bones are taken out, and parfulty scraped from the meat. The meat must be nicely braised ; ancf hen done, the bones put one within the other in the form of a chpvJx de frise. : Liaison; a preparation of cream and eggs. See page 114 . , Maintenom ; mutton or veal cutlets seasoned with pepper, 8 ^, $c 603 Marmalade ; fruit boiled in sugar. Matelotte ; meat en matelotte. According to the sailor’s fashion. Alirangles, or Mirangaes; whites of eggs, beat up to a stiff froth with sugar. M(niton enTimhale ; mutton dressed in a mould in the shape of a kettle-drum. Mutton n-la-Chexriieil; mutton to eat like roebuck. This is done by boning and laying the mutton in sweet oil, vinegar, red wine, and sweet herbs, over night; take it out the ne.vt day, put it into a braise the following day with some good stock. Let it stew till tender; when done skim off the fat and serve. Mutton-a-la-haut-gout; mutton hung and dressed in a very high relishing way. Mutton Chops Riblette ; broiled mutton chops. O Oeufs a la Trip ; eggs fricassed. Omelette ; a thick pancake made of eggs. Oysters en Bechemel; oysters with bechemel sauce. P Parfait Amour; perfect love. A French cordial, ^ Pates; small pies made of meat or fish. Piece Monte; consists of several pieces of paste cut into forms and joined together with sugar; it may be made into temples, trees', &c. Pies a-la-Perigord; pies so named, from the town of Perigord, in France, which is celebrated for them. Pigeons a-la-Crapaudine ; pigeons flattened and broiled. Pigeons au poire; pigeons stuffed and dressed in the sbapeof a pear. Pigeons en Surtout; pigeons disguised in a thick force meat. Pollenta; turkey stew'ed in good gravy, with parmasan cheese, and garlic. Pork a-la-Boisson ; pork wliich while roasting must be well saturated with red wine. Poularde a la Financiere ; fowls done in a very rich expensive man¬ ner. Pralines; pravvlongs or crisped almonds, Prauiongs ; almonds, crisped with sugar. Pumpton of Pigeons; pigeons dressed w'ith force meat at top and bottom like a pie-crust. R Ragout; a very high seasoned stew'ed meat. Rf/gnut 711 Slee; a ragout made'bf various meats, Sfc. Renmestee ; jelly broth made of fragments. Rfssoles a la Bechemel; white collops. Roidard of Mouton and Roots; rolled mutton and roots. S Salmagondis; salmagundi or hotch potch. Salinies; a salmi is a highly seasoned ragout, of any underdone game, poultry, &c. Smtee d la Reine ; queen’s sauce. 4 G 2 Sauce 604 NEW LONDON FAMILY COOK. Sauce a VOzeille ; sorrel sauce. Sauce Robert; Robert sauce. Sauce Italian Blanche; white Italian sauce. Sauce Piquante; sharp or relishing sauce. Sauce Poirrade.; high, or strongly seasoned sauce, for game, Ac. Sauce Ravigotte; a relishing sauce. Scotch, or scorched Collops; thin slices of veal browned, and dressed ■with herbs, Ac, * Semels of Fish ; boned fish made into a ragout. Soup a-la-Flamond ; Flemish soup. Soup a la Jardiniere ; gardener’s wife’s soup. Soup a la Reine; queen’s soup. Soup au Bourgeois ; citizen’s soup. Soup Maigre; soup for fast-days, made without meat. Soup Sante; a healthful soup, spring soup. Sweetbreads larded, and an Eniince; bacon and paper should be covered over the sweetbreads, to lard them, and some veal cut in very thin collops, or minced, should be put in the middle. T Tartlet; a small tart. Tender ones de Veau ; veal gristles. Tourtulongs ; small biscuits or cracknels. V - Veal a la Daube; daubed veal. Vechioni; preserved chesnuts. Vol au Vent; light paste that moves with the air. Vol au Vent a la Financiere ; a very rich expensive ragout, put int® a very light puff paste. THE THE FAMILY TRADESMEN’S DIRECTORY; OR^ ALPHABETICAL LIST OF Some of the most respectable Manufacturers and Dealers in the various Articles connected with Domestic Dconomy. Abbott E. Oil and Italian Warehouse, Brownlow-street, Holborn Adams Robert, Wax & Tallow-chandler, 50, Brewer-st. Golden-sq. Alchorne &Bingley, Oil and Colournien, 1 8, AJdgate Hi_h-street A1 ger Sam. Wax and Tallow Chandler, 74, Gracechurch-street Allanson, W. Sheffield Plate Warehouse, Castle-street, Holborn Allen Thomas, Woollen-draper and Mercer, 18, Old Bond-street Allnutt William, Turner to his Majesty, 188, Piccadilly Andrewes Jas. Linen-draper, 51, St. Paul’s Church-yard Andrews G. Looking-glass Manufactory, 7, Charing-cross Arnaud & Shaw, Grocers and Tea-dealers, 29 , Strand Ashworth Tho. Oilman and Sailer, 2, Gt. Russel-street, Bloomsbury Atkinson T. P. Brush&CarpetBroom Manuf. 96 ,Bishopgate without Aveling T. Oil and Italian Warehouse, 70, Piccadilly Baber, Downing & Smith, Patent Floor Cloth Manuf. Knightsbridge Bainton R. Dealer in Hams and Tongues, 51, Lombard-street Baldwin Thos. China and Staffordshire Wareh. 27 , Oxford-street Ball E. & W. Italian and Oil Warehouse, 7 (), New Bond-street Barker & Sons, Blanket and Carpet Manufacturers, 27, Bread-street Barlow E. and Son, Fish-factors, 113, Lower Thames-street Barnfield William, Oilman, 46, Bishopsgate without Barron & Son, Ironmongers, 476, Strand ^ Bartrum Cha. Hardwareman, 2 , London-bridge Bailey & Co. Drug-grinders, Seward-street, Goswell-street Bayley & Blew, Perfumers, Cockspur street, Charihgrcross Bayley John, Fishmonger, 20 , Newgate-street Beadnell Geo. Ready-made Linen Warehouse, 68 , Gracechurch-str. Becket & Son, Mustard-makers, 49, Barbican Beeseley T. Staffordshire Warehouse, Bahkside Bennington John, Tinman, 103, Jermyn-street, St. James’s ' Binyon E. Hardware and Pont-y-pool Wareh. 2 , Fenchurch-street Birch & Son, Pastry-cooks, J 5, Cornhill Block S. Worsted Lace and Fringe Manufacturer, 32, Newgate-str. Bloss John, Corn-chandler, 63, Walling-street Bonsor Jos. Stationer, 1 32, Salisbury-square, Fleet-street Bowler J. J. Biscuit-baker, 10 , Leadenhall-street Bowering Charles, Wholesale Coffee-dealer, 26, Rood-lane Branson & Son, Confectioners, 77, Cheapside Broomhall Tho. Dry Salter. 41, Cannon-street Brown R. Bed and Bedding Wareh. 24, Bedford-st. Covent-garden Brown Tho. & Dan. Glassmen & Potters, 46, Fleet-market BrOxup 606 NEW LONDON FABIILF COOK. Broxnp & Hum, Cork-cutters, 81, Feochurch-street Biu’kiey Hei). Floor-cloth Warehouse, lt){, Strand Buhl John, Coppersmith, !28, St. Martin's-laue liurgess & Son, Oil and Italian VVareiiouse, 107, Strand Buzzard John, Carver, Gilder and Paper-hanger, 109, High HoIbctrM Carr Tho. Brush-maker, &c. 47, Crooked-lane Cannon-street Carruthers R. Ham, Bacon, &c. Wareb. 1 i, Lower Thaaies-street Carter Jos. Laceman, 42, Lombard-street Casimir & Co. ChocoIate*makers, See. SufFolk-st. Middlesex-hosp. Cater, Marshall & Co. Linen-drapers, 73, St. Paul’s Church-vard Chaitners J. & E. Turnery and Toy Warehouse, 472, Strand Chaphn Wm. Wire-worker, 24, Fish-street-hill Cljappell J. & P. Brush-makers, 52, PrinceVstreet, Leicester-.?quare Clarence R. Betl Furniture and Linen Warehouse. 94, Minories Clark Si Giles, Oil Merchants and Salters, 221 & 222, Shoreditch Clarke & Callahan, Silk-dyers, 41, Greek-street, Soho Cleaver Sam. & Cha. Soap-makers, Shoe-lane, Fleet-street Cookings and Son, Tinplate-workers, 145, Long-acre Coliyer Tho. Oil and British Wine Merchant, 4, Great Eastcheap Collyer D. Chinaman, 37, Bow-lane, Cheapside Currey and Co. Fishmongers and Oyster Merebts. 41, Fleet-street Dadley Edw. Pewterer, 6l, Shoe-lane Davison, Newman & Co. Grocers & Tea-dealers, 44, Fenchurch-st. Desormeaux, Hutchings & Co, Pat. CandleManuf. !9, Little Britaia Downing I’h. Ficorcioth Manufacturer, Knightsbridge Drury & Son, Carpet & Blanket Wareh. 2, Little Piazza, Covent-g. Dudding & Nelson, Furniture Printers, 67 , New Bond-street Earner Sir John & Co. Wholesale Grocers, 3, Wood-street PJdwards & Hill, Mattrass Manufacturers, 45, Gray’s-inn-lane F^lliott Wm. Chinaman, 27, St. Paul’s Church-vard Elworthy R. Grocer and Tea-dealer, 13, Tavistock-str. Covent-g, Evans David, Welsh Hosiery, &c. Wareb. 2, Russia-row, Milk-str. Evans J. R. Hardwareman. 36, Crooked-lane, Cannon-street Eyre Wm. & Edw. Wine & Brandy Merchts. 114,Upper Thames-st. Farrer Wm. P’ruiterer and Confectioner, 2J 7, Oxford-street F’earn John George, Jeweller and Goldsmith, 73, Strand Feuron & Smith. Coal Merchants, Beaiilbrt Coal Wharf, Strand Fenn J, & Sons, Fish Sale.smen, 5, Swan-lane, Upper Thames-street Finnie John, Spring Saddle-maker, 72 , Piccadilly Flight & Barr, Worcester China Wareh. 1, Coventry-str. Haymarket I’ooi cl Jas. Block Tin Manufactory, 90 , Toltenbam-court-road Gaimes W. Cutler and Perfumer, 53 & 54, St. Paul’s Church-yard Gee J. Chair-maker & Turner to his Majesty, 15, Wardopr-st. Soha Geer Edw. Brazier and Tinman, 26, St. John’s-street (.Lnlfre.y & Cooke, Chemists, 31, Soutliampton-street, Strand Guldicutl John, Glass & StafTordshire Wareh. 21, King-sl. Covent-g Giant & Hurley, Carpet and Upholstery Warehouse, 226, Piccadilly Green List of tradesmen. €07 Green Sarah, Oil and Italian Warehouse, 40, Gray’s-inn-lane Green VV'. & G. Dyers & Calieaderers, 2, Broad-st. Carnaby-market Guiison Robt. Fearnouglit Blanket Manuk 10, Briuce’s-st. Soutlm Hall & Son, Playing Card-makers, 25, Piccadilly Hardcastle A, Water-closet and Engine-maker, 11, Berwick-st. Soil* Harvey LittleTower-st. Parry & Co. Soap& Candle Manuf, 42, Primrosfe-street, Shoreditch Pasley Henry, Hardwareman, 127, Jermyn-street, Piccadilly Patey, Butts & Co. Whol. Perfumers, 12,ThreeKing-co. Lambard-st. Pearson & Lygo, China and Glass Warehouse, J35, New Bond-st Playfair David & Co. Wax and Tallow-chandlers, 33, Lit. Eastcheap Poyzer Benj. Spice and Drug Warehouse, 21, Great Eastcheap - Priddy Jacob, Italian Warehouse, 371, Oxford-street Prosser John, Patent Smoke Jack-maker, 5, Back-hill, Hatton-gar. Rawlinson Joseph, Oilman and Salter, 7> Great Portland-street Rich Wm. Venison-dealer, 2, Ludgate-hill Ritterner & Saxby, French China Wareh. 40, Albemarle-st. Piccad. Robinson H. Stove Grate Manufact. 22 & 23, Little Saffron-hill Rowland Joshua, Brush-maker and Turner, 60 , Borough Rundell, Bridge & Rundell, Jewellers & Goldsmiths, 32, Ludgate-hill Russell Edward, Biscuit-baker, 453, Strand Sargent Dan. English Wine and Spirit Merchant, 69, Borough Scholey Peter & Sam. Ham Merchts. 32, Nicholas-la. Lombard-st.' Seward S. Wilton Carpet Warehouse, 22, Leather-lane, Holborn Shirley J. H.'China & Staffordshire Wareh. 55, Gt. Mary-le-bon-st. Simms Sam. Bedding Warehouse, 1, Blackman-street, Borough Simon J. Dry-salter, 12. Laurence-pountney-lane Slark & Son, Block Tin Manufactory, ip, Cheapside Smallpiece John, Orange Merchant, 2, Fish-street-hill Smith Chas. Basket-maker and Turner, 60, Chiswell-street Smith John, Capillaire Merchant, 50, Upper Thames-street Smith John, Wine Merchant, 31, Friday-steet, Cheapside Stedman Caleb, Linen-draper, 113, New Bond-st. Streat S. F. Marble Paper Manufact. 70, Shoe-lane Teasdale& Humphreys, Tea-dealers, &c. 13, St. Paul’s Church-yard Todd Crookes, Tea-dealer, 70, Fleet-street Valentine Chas. Paper Tea-tray Manuf. &c. 22, Aylesbury-street Vanhagen T. Pastry-cook, &c. 63, St. Paul’s Church-yard Vanherman, Fores & Co. British Paint Manuf. 28, Mary-bone-st. Volckman Jas. Brush-maker and Turner, 85, Cannon-street Weatlierstone Geo. Wax and Tallow-chandler, pL Borough Weeden, Jos. Oil and Italian Wareh. 24, Duke-street, Grosvenor-sq Whitehead,G.Ale,Beer(SrCyderMt.2, Round-co.St.Martin’s-le-grand Wildman Dan. Honey MerchanJ, 326, High Holborn Wilkins Rob. Mineral Water Warehouse, 27, St. Alban’s-street Willies, E. Furnishing Ironmonger, 304, Strand Wolfe Art. Mustard & Salt Fish Wareh. 34, Lower East Smithfield Yeats, Browns & Scott, Wine & Brandy Merchts. 2, St. Mary-hill Young C. Oilman & Dealer in British Wines, High-street, Islington Youiiie Jas. Stove Grate Manufact. 15, Theobald’s-road TABLES 609 TABLES ADAPTED FOR GENERAL USE. APOTHECARIES WEIGHT. 20 Grains 1 Scruple I 8 Drachms 1 Oz. 3 Scrii. 1 Draclini | 12 Oz. 1 Pound Apotliecaries compound their Medi¬ cines by this Weight, but buy and sell by Avoirdupoise. ALE AND BEER MEASURE. 2 Pints make 1 (,)uait 4 Quarts 1 Gallon 8 Gall. 1 Firkin of Ale ? • t i 9 Gall. 1 Firkin of Beer ^ 2 Firkins i Kilderkin 2 Kilderkins 1 Barrel 3 Kilderkins 1 Hogshead 3 Barrels 1 Butt WINE ME.ASURE. 2 Pints make 1 Quart 4 Quarts 1 Gallon 42 Gallons 1 Tierce 63 Gallons 1 Hogshead 84 Gallons i Puncheon 1 Tierce and a Half 1 Hogshead 2 Hogsheads 1 Pipe or Butt 2 Pipes 1 Tun By this Bieasure all Brandies, Spirits, Mead, Cider, Perry, Milk, and Oil, are measured. DRY MEASURE. 2 Pints make 1 Qrt 2 Quarts 1 Pottle 2 Pottles 1 Gallon 2 Gallons 1 Peck 4 Becks 1 Bushel 8 Bushels 1 Quarter Winchester 5 Quarters 1 Wey or Load 5 Pecks 1 Bush, of Water Measure 4 Bush. 1 Coomb lO Coombs 1 Wey 2 Wey 1 LastCorn By this Measure, Salt, Oysters, Corn, ' and other Dry Goods are me:isured. SQUARE MEASURE. 144 Square Inches make 1 square Foot 9 Square Feet 1 stpiare Yard ' 301; Square Yards 1 square I’ule 40 Square Poles 1 stpiare Rood 4 Square Roods 1 stpiare Acre' 6-10 Square Acre's 1 square Mile „ This includes Length and Breadth. NO. 2Q. 4 H LAND MEASURE. 5 Yards & a Half, or 16 Feet & a Half, make 1 Rod, Pole, or Perch 40 Rods or Poles 1 Furlong 4U Rods in Length & ? 1 Rood or Qur. 1 in Breadth ^ of -^cre 4 Roods or Quarters 1 Acre LONG MEASURE. 3 Bari. Corns 1 Inch 12 Inches 1 Foot 3 Feet 1 Yard 6 Feet 1 Fathom Yards 1 Pole 40 Poles 1 Furl. 8 Furl. 1 Mile 3 M. 1 League 20 Leagues 1 Degree Tins treats of Length only. COAL MEASURE. 4 Pecks make 1 Bushel 9 Bushels 1 Vat or Strike 36 Bushels 1 Chaldron 21 Chaldrons 1 Score TROY WEIGHT. 20 Grains make 1 Pennyweight 20 Pennyweights 1 Ounce 12 Ounces 1 Pound By this Weight, Jewels, Gold, Silver, Amber, Ac. are weighed. 14 Ounces, 11 Pennyw'eights, and 15 Grains and a Half Troy, are equal to a Pound Avoirdupoise. AVOIRDUPOISE WEIGHT. 16 Drachms 1 Oz. 16 Oz. 1 Pound 28 lb. 1 Qr. ofCwt. 4 Quarters 1 Hun¬ dred or 112 lb. 20 Hund. 1 Ton. Bread, Butter, Cheese, Flesh, Gro¬ cery Wares, and all Goods that have ^\M,ste, are weighed by this Weight. Ti.ME. 60 Seconds make 1 IMuiute 60 Minutes 1 Hour 21 Hours 1 Day 7 Days 1 \VA;ek 4 Weeks 1 Month 13 Months, 1 Day, 6 Hours, or 363 Days, 3 Hours, 48 Min. 57 Seconds, , 39 Thirds, are a Solar Year. 8766 Hours, or 523,949 Min. 1 Year. A TABLE 610 NEW LONDON FAMILY COOK. A TABLE OF DUTIES ON BILLS, BfLLS AND NOTES, After Date or Sight. If 2k and nut excerdiug .. 5 k 5s. .Is. Above 51. 5s. 30/. . .Is. 64. Above 30k _ditto_ .50. .2s. 04. Above 50 .... ditto.... 100. .3s. 04. Above 100 __ditto_ 200. -4s. 04 Above 200 _ditto_ .500. .5s. 04. A-feove 500 __ditto_ lOOO. .7.1 tW. Above. 1000 lOs. 04. NOTES, RECEIPTS, BONDS, ^'c. RECEIPTS. In full of all Demands - ..... 5s. 04. For 2k - - and under - - 10/, Os 24. For 10 - - - - ditto - - - 20 Os. 44. For 20 - - - - ditto - - - 50 Ut. 84, For 50 - - - - ditto - - 100 Is. 04. For 100 - - - - ditto - - 200 2s. 04. For 20() - - - - ditto - - .500 3s. 04. For 500 and upwards - 5s. 04. ■ he Recc iver to pay for the Sta njp. BONDS. BILLS AND PROiMISSOTlY NOTES Payable on Demand. If 2/. and nut exceeding_0/. .5s_8d. lORElGN BILLS OF EXCHANGE. Drawn in .'>ets. Every Bill must be stamped. Anji- Sum, not exceeding. .. 100.'_Is. Above lOOL ..ditto .... 200_.2s. Above 200 ..ditto _ o()0_,Ss, Above 500 ..ditto _.1000 ....4s. As security for Payment of Money. Any sum, - - not exceeding look 20s. Above 1001 - - ditto - - - 300 30s. .Above 300 - - - ditto - - - 500 at. A hove 500 - - - ditto — 1000 31. .Above 1000 -ditto - - 2000 41. .Above 2000 - - - ditto - X 31/00 Above 3000 - - - ditto - - 4000 61. 4000 - - - ditto - - 5000 71. Above 5000 - - - ditto - - 10000 91. Above 10000 - - - ditto - - 15000 12k .Above 15000 - - - ditto - - 2U0U0 1.5k Above 1000 Above 20000 20i. TABLE OF BANK BUSINESS. Transfer Days, Payment nf Dividends, and proper Hours for transacting each D(sy’s Business. Nam.e.' Bank Stock . 5 per C. Navy Ann. 4 per C. Consolidated .0 per C. Consolidated .... Reduced .... _1726 . Lung Annuities ,... New 5 perCent. 1797 Imperial S per Cent. . .Ann. for2.5 Years Iri.sh .5 per Cent.__ .. Ann. 1794 forl5 Y. ..1795 ditto. Soutli Sea Stock_ A per C. Old .inns— _ New Anns . _ 17.5 1 . India Stock . Days of Transfer. lues Thurs E'riday Mond.Wed. Fri... Vues'. Thurs. Satnr Tu. Wed. Vh. Fri. Tti.Wed. Th. Fri. 'Flies, and 'I’hursday Mond. M'ed. Satur. I’u. Thurs. and Fri. Mond. Wed. Fri. Vues. Thurs. Satur. .ditto. .ditto. .ditto. .Mond. Wed. Fri. .ditto. Vues. TIuir.s. Satur.j Vues, and T'lur.sdayj Tiies. Thurs. Satur | Dividends when due. Lady-Day and Mich. Mids. and Christinas I.ady-Day and Mich. Mids. and Chrislm-is I.-ady-Day and Mich Mids. and Christmas Ladv-Day and Midi, ditto May 1. and Nov, 1. ditto ;lVIar. 25 and Sept. 25 ' ditto 1 ditto Mids. arid Christma'^ T.ady-Day and Mich Mids. and Christma.s di'to ditto Tl. of receiv. Divid. 9 to 11, and 1 to 3. ditto ditto 9 to 3 9 to 11, and 1 to .3. ditto ' ditto ditto ditto ditto - ditto ditto ditto 9 to 2, A [ ^ o ditto f 1 91 X ft ditto P a ditto V ditto J ■s ^ 1 3.? India Ann. trails, to 3 per C. Bed. at ilie Bank, Oct. 10, 17 9.3. Inc. on India B. due Alar. 31. Sept. 30. No Business Jan. 1, 6, 18, 25, 30; —Feb. 2, 10, 11, 24;—Alar. 25, 27, 30, ol April 23, 25 ;— May 1, 7, 18, 19, 29 ;—June 4, 11, 24, 29 ;—July 25 ;--Aiig. 12, 24;— Sept. 2, 21, 22, 29 ;— Oct. 18, 25, 26, 28;-Nov. 1, 4, 5, 9, 30;—Dec. 21. 2.5, 26,27,28. Ash-Wed. Good Fri. Easter-AIond. Tue s. Whit-Mond. Tues. .Ascension Day, are Holiday's, If Jan. 18, 30 ; Alay 29 ; June 4 ; Aug. 12 ; Sept. 2 ; Nov. 5, 9, fall on Sunday to be kept on Rlonday. 1 xMAKKETING MARKETING TABLES, &c. 6Tl TIio following Tables will be found of ilie utmost utility in marketing, and in buying- or selling articles of any desciiptioii ; us they exhibit, at one view, the amount or value of any commotlily, from one pound, ounce, yard, &c. to one Isuiidred; and from one farthing to one shilling. No. of 1 Far. 2 F-ar. 3 Far. Id. 1 1 Id. lid. lbs. N:c. s. d. s. d. s. d. s. d ! S. 1 d s. d. o 0 Oi- 0 1 0 E 0 2 ' 0 2-t 0 3 n .■> 0 0| 0 R 0 9k 0 3 ! 0 3| 0 41 4' 0 1 0 0 3 0 4 1 0 5 0 6 r, 0 R 0 H 0 •T 0 5 1 0 6k 0 6 0 R 0 3 0 41 0 6 i 0 0 9 7 0 0 S - 0 5k 0 7 ' 0 8| 0 lOf 8 0 2 0 4 0 6 0 8 0 10 1 0 9 0 0 4i- 0 6k 0 9 0 lE 1 10 0 H 0 5 0 7 k 0 10 1 01 >1 1 .3 11 0 -4 0 5^ 0 0 11 1 1 4| 12 0 3 0 6 0 9 1 0 1 3 1 6 13 0 0 6i 0 9i 1 1 1 4i 1 7-f 1 i 0 0 7 0 lOi 1 2 1 51 1 9 13 0 .-t.r 04 0 7i 0 1 «.■> t'j 1 6| 1 10^ Hi 0 4 0 8 1 0 1 4 1 8 2 0 17 0 4i 0 8i 1 oj 1 5 1 E 2 18 (4 4i 0 9 1 1 6 1 101 2 3 19 0 0 9.1 1 7 1 lE 2 4{- 20 0 5 0 10 1 3> 1 8 2 1 0 6 21 0 ► I OT 0 10 i 1 Si 1 9 2 ol 2 71 22 0 •5i 0 11 1 41 1 10 2 3v 2 9 23 0 5? 1 ■1 I 1 ^4 1 11 2 4! 2 24 0 6 1 0 1 6 2 0 4 2 6 3 0 2.5 0 6:!: 1 o[ 1 (■1 2 1 2 E 3 E 26 0 6r 1 1 1 7i 2 2 2 3 3 27 0 6i 1 R 1 8* 2 3 E 9i 3 4f [28* 0 7 1 2 1 9 2 4 2 n el 0 6 29 0 7\ 1 1 9| 2 5 3 0 0 7i 30 0 7 k 1 o 1 io[ 2 6 3 E- 0 0 9 31 •0 vl 1 3i 1 Hi 2 7 3 2| 0 loi 32 0 8 1 4 2 0 2 8 Cl 0 4 4 0 33 0 8t 1 2 o| 2 9 3 5i 4 E 34 0 8| 1 5 2 E 2 10 3 6.1 4 0 tj 35 0 85 1 .51- 2 'E 2 11 .6 n 4 'E 36 0 9 1 6 2 3 3 0 3 9 4 6 37 0 9k 1 ‘2 Si L-» 1 3 lOi 4 7i 33 0 9 k 1 7 2 4i 3 2 3 111 4 9 39 0 9^ 1 n 2 nl; 3 .■> ,y 4 Of 4 10^ 40 0 10 1 8 2 6 3 4 4 2 5 0 41 0 10^- 1 2 6|- 0 5 4 Si 5 E 42 0 10^ 1 9 2 E •:> ^y 6 4 41 5 3 4'3 0 J04 1 2 8| 3 7 4 1-^4 5 •H 44 0 11 1 lO 2 9 3> 8 4 7 .5 6 45 0 1 lOl 2 Ql 4.T 9 4 8.i .5 71 46 0 nk 1 11 0 101 3 10 4. 9; 5 9 47 0 ii-1- 1 11-1 2 111 r> D 11 4 105 5 hE 48 1 0 2 o~' 0 s.> 0 4 0 5 0 6 0 49 1 'T 2 9\ 3 G 4 1 5 i-i 6 If .50 I 04 2 1 0 O E 4 2 5 ‘E- 6 3 nl 1 0| 2 Ik 3 oX 4 3 5 35 6 4| 52 1 1 2 2 3 3 4 4 5 5 6 6 0 > 1 If o 2-1 3 Si 4 .5 5 6 k 6 E 54 1 R 2 3 3 4 6 ,5 7 k 6 9' 35 1 ii 2 31 3 5i 4 7 5 H G [564 1 2 2 4 6 4 8 5 i(» 7 0 [84: 1 9 3 6 5 0 e> 7 0 8 9 10 () 100 y 1 4 2 6 3 8 4 10 5 12 6 $112 2 4 4 8 7 0 9 4 11 8 14 0 • One Quarter of the Great Hundred. -1 One Half ditto, t Three Quarters ditto. § The Great Hundred Vf eight. 4 II 2 Tv'*, 1 612 NEW LONDON FAMILY COOK. No. of 1 l|cl. 2d 1 2id. 21 d. 2|d. 3rl Jbs. &c. j s. d. s. d. I. s. d. 1. s. d. 1. s. d. 1. s. 2 1 0 3-1 0 4 0 14 0 5 0 5t 0 3 j 0 51 0 6 0 6| 0 7i 0 84 0 4 0 7 0 8 0 9 0 10 0 11 1 r. 0 H 0 10 0 in 1 04 1 l| 1 6 0 lOl 1 0 1 ’4 1 3 1 1 7 1 1 1 3| 1 54 1 n 1 8 1 2 1 4 1 6 1 8 1 10 2 9 1 3^ 1 6 1 81 1 104 0 0| 2 10 1 • 2 1 8 1 104 !2 1 2 -4 2 Ji 1 ' 4 1 10 2 «l 0 r* I *^2 0 64 2 12 1 9 2 0 2 0 2 6 0 9 3 13 1 lOj 2 0 2 H 2 84 0 111 0 0 14 2 01 2 4 2 H 2 11 rt 0 24 3 15 2 -^4 2 6 2 «> »;> if 3 •H 3 Ifi 2 4 2 8 3 0 3 4 3 8 4 ir 2 2 10 3 Oi. 3 65 3 10| 4 18 0 0 3 44 it v9 9 4 It 4 19 2 n 0 0 2 3 6| 0 0 114 4 41 4 20 2 11 0 0 4 3 9 4 2 4 7 5 21 o O o| 0 0 6 3 114 4 ^ 2 4 9| 5 22 3 *'2 0 8 4 14 4 7 5 04 5 23 3 ^ 4 S 10 4 S| 4 94 5 31 0 24 o 6 4 0 4 6 5 0 5 6 6 25 3 7a ' 4 4 2 4 84 5 -"2 5 8| 6 26 3 4 4 4 104 5 5 lit 6 <>7 3 111 4 6 5 o| 5 ' 2 6 2| 6 [28 4 1 4 8 5 3 5 10 6 5 7 29 4 2| 4 10 5 54 6 04 6 5| 7 30 4 4 5 0 5 H 6 0 6 104 7 31 4 6i 5 2 5 9| 6 5- '^2 7 14 7 32 4 8 5 4 6 0 6 8 7 4 8 S3 4 9| 5 6 6 24 6 101 7 6| 8 34 4 114- 5 8 6 41 7 1 7 94 8 35 5 14 5 10 6 ^’4 7 8 o4 8 36 5 3 6 0 6 9 7 6 8 0 »:> 9 37 A 4| 6 6 114 • 7 84 8 9 38 5 61 6 4 7 14 7 ll 8 84 9 39. 5 81 6 6 7 3| 8 i4 8 ii4 9 40 5 10 6 8 7 6 8 4 9 2 10 41 5 111 6 10 7 84 8 64 9 4I 10 42 6 1-^ 7 0 7 104 8 9 9 74 10 4,3 6 O4 7 2 8 0| 8 ii4 9 io4 10 44 6 5 7 4 8 0 0 9 2 10 1 11 45 6 63: 7 6 8 51 9 41 10 04. 11 46 6 84 7 8 8 74 9 7 10 64 11 47 6 101 7 10 8 oa ‘4 9 94 10 94 11 48 7 0 8 0 9 0 10 0 11 0 12 49 7 ll 8 0 9 ^4 10 oJ. “2 11 2l 12 .50 7 5J 8 4 9 •14 10 5 11 02 12 51 7 '•'4 8 6 9 6| 10 n 11 84 12 52 7 7 8 8 9 9 10 10 11 11 13 53 7 8 10 9 114 11 04 12 n 13 ' 54 7 104 9 0 10 14 11 3 12 4- 13 ,55 8 ('1 9 2 10 ^4 11 54 12 n 13 [56 8 2 9 4 10 6 11 8 12 10 14 [84 12 3 14 0 15 9 17 6 19 3 1 1 loo 14 7 16 8 18 9 1 0 10 1 0 ll 1 1 5 [112 16 4 1 18 8 1 1 0 1 1 3 4 1 5 8 I 1 8 >> 0 <-> O 6 9 0 :3 6 9 (> 3 6 <> 0 3 6 9 0 »■> O 6 9 0 3 6 9 0 o O 6 9 6 9 O 3 6 9 i-> 6 9 O r» O 6 9 0 c* a 6 No. MARKETING TABLES 613 No. of Si-d 3|d , 34d , 4d. 4id 4|d lbs. ^:c. 1. s. d. 1. s. d. i. s. d. 1. s. d. 1. d. I. s. d. a 0 6] 0 7 0 7| 0 8 0 8| 0 9 0 0 10| 0 Hi 1 0 1 Oi 1 4 1 1 1 0 1 3 1 4 1 5 1 6 5 1 H 1 ■-i 1 6| 1 8 1 H 1 104 6 1 n- 1 9 1 lOi 2 0 2 li 2 3 7 1 10| 2 oi 0 ^4 0 4 2 -i 2 8 O 0 0 4 2 6 2 8 2 10 3 0 0 0 H 2 7-i 2 01 5 G 3 2i 3 4|- io 2 2 11 3 3 4 3 6| 3 9 3 1 0 1^1 3 2t s 5i 3 8 3 loi 4 li 12 ■ 3 3 3 6 fj 0 9 4 0 4 0 0 4 6 ?.? 3 3 9l 4 o| 4 4 4 n 4 10| 14 3 9]- 4 1 4 4| 4 8 4 H| 5 0 0 1.^1 4 04 4 4i 4 8| 5 0 5 Si 5 7| 16 4 4 4 . 8 5 0 5 4 5 8 6 0 17 4 7-: 4 ll-i 5 sa 04 5 8 6 Oi 6 4| 18 4 10; 5 3 5 7i 6 0 6 4| 6 9 19 5 5 6| n Hi 6 4 6 si 7 li 20 5 5 5 10 6 0 6 8 7 1 7 6 21 5 8’- 6 li 6 7 0 7 5i 7 io| 0'2 5 111 6 5 6 lOi 7 4 7 9i 8 0 0 2.1 6 6 8t 7 7 8 8 H 8 7| 24 6 6 7 0 7 6 8 0 8 6 9 0 2.'> 6 7 02 7 o| 8 4 8 loi' 9 4i 26 7 o| 7 7 8 n 8 8 9 2| 9 9 27 7 3^ 7 loi 8 ■H 9 0 9 6i^ 10 l| [23] 7 7 8 2 8 9 9 4 9 11 10 6 29 7 lOi 8 bi 9 oi 9 8 10 3i 10 10| SO 8 3| 8 9 9 4|- 10 0 10 7i 11 3 SI 8 43 9 Oi 9 oi 10 4 10 H| ll ri S2 8 8 9 4 10 0 10 8 11 4 12 0 S3 8 Hi- 9 72 10 S| H 0 11 8i 12 4|: 34 9 2i 9 11 10 n H 4 12 0] 12 9 35 9 54 10 2| 10 Hi 11 8 12 13 li 36 9 9 10 6 11 3 12 0 12 9 13 6 37 10 oi 10 9]- 11 65 12 4 . 13 H. 13 ^oi 38 10 3| 11 ' 1 11 10| 12 8 13 5| 14 3 39 10 6 | 11 4i 12 2i 13 0 13 Oi 14 T'l 40 10 10 11 8 12 6 13 4 14 2 15 0 41 11 11 111 12 0| 13 8 14 6i 15 4i 42 ll 4i 12 0 13 li 14 0 14 10| 15 9 " 43 11 7 a. 12 6i 13 04 14 4 15 2i 16 Jl 44 11 11 12 10 13 9 14 8 15 7 16 6 4,6 12 2i 13 li 14 0| 15 0 15 Hi 16 io| 46 • 12 13 3 .14 4i 15 4 16 s.f 17 3 47 12 8| IS 8i 14 8i 15 8 16 7i 17 48 13 0 14 0 15 0 16 0 17 0 18 0 49 13 3i 14 si 15 S| 16 4 17 4i 18 ti bo 13 G\ 14 7 15 7i 16 8 17 8i 18 9 .51 13 ql ‘4 14 loi 15 Hi 17 0 18 Of 19 ll 52 14 1 15 2 16 3 17 4 18 5 19 6 53 14 4i 15 5^ 16 6| 17 8 18 Oi 19 lO-l- .5.1. 14 7] 15 9 16 iO-i 18 0 19 H 1 0 3 55 14 I0| 16 Oi 17 2i 18 4 19 5i 1 0 [56] 15 2 16 4 17 6 13 8 19 10 1 1 0 [84] 1 2 9 1 4 6 1 6 0 I 8 0 1 9 9 1 1 1 6 100 1 7 1 1 9 2 1 11 3 1 1.3 4 1 15 5 1 17 6 [112] 1 10 4 1 12 8 1 15 0 1 17 4 1 19 8 2 2 0 §14 NEW LONDON FAMILY COOK. Ho. of 4id. 1 5d. 5^:6. 5[d. 5|d. 6d. )bs. &c. 1. S. d. I. s. d. I. s. d. 1. s. d. I. s. d. 1. s. 1 2 0 H 0 10 0 lO-I 0 11 0 Hi 1 0 3 1 c)L 1 .3 1 1 4 1 5i 1 6 4 1 7 1 8 1 9 1 10 1 11 2 0 5 1 2 1 2 2i 2 31 0 4 2 6 6 2 H. 2 6 2 2 9 2 lOi O 6i 3 9 3 Hi 4 4 4 3i 4 6 10 3 Di 4 2 4 4i' 4 7 4 9i 5 0 11 4 4i 4 7 4 9i 3 Oi 5 H 5 6 12 4 9 5 0 5 3 5 6 5 9 6 0 13 5 li 5 5 5 8i 5 14 6 6 6 14 5 5 10 6 I 5 6 5 6 oi 7 0 15 5 11|: 6 3 6 6i 6 loi 7 2i 7 6 16 6 4 6 8 7 0 7 4 7 8 8 0 17 6 81 7 1 7 5i 7 8 4 8 6 18 7 14 7 6 7 10^ 8 3 8 4 9 0 19 7 6i 7 11 8 3| 8 8i 9 4 9 6 20 7 11 8 4 8 Q 9 2 9 7 10 0 21 8 3i 8 9 9 ‘4 9 7-i 10 gt ^2 10 6 22 8 H 9 2 9 7i 10 1 10 11 0 23 9 9 7 10 Oi 10 o-i 11 oi 11 6 24 9 6 10 0 10 6 11 0 11 6 12 0 25 9 JOl 10 5 10 Hi 11 11 Hi 12 6 26 10 3h 10 10 11 4i 11 11 12 5i- 13 0 27 10 8i 11 3 11 9i 3 12 4i 12 Hi 13 6 [28] 11 1 11 8 12 12 10 13 5 14 0 29 11 12 1 12 8i 13 3i 13 lOi 14 6 30 11 10 i- 12 6 13 4 13 9 14 4i 15 0 31 12 12 11 13 6i 14 “^2 14 lOi 15 6 32 12 8 13 4 14 0 14 8 15 4 16 0 33 1.3 oi 13 9 14 5i 15 li 15 9i 16 6 34 13 14 14 loi- 15 7 16 r.1 17 0 35 13 loi 14 7 15 3i 16 oi 16 9i 17 6 36 14 3 15 0 15 9 16 6 17 3 18 0 37 14 7i 15 5 16 ei . , 16 Hi 17 Oi 18 6 38 15 04 15 10 16 r. 1 / 2 17 3 18 <‘)i. 19 0 39 15 5i 16 0 0 17 Oi 17 loi IS Oi 19 6 40 15 10 16 8 17 6 18 4 19 2 1 0 0 41 16 2| 17 1 17 Hi 18 9i 19 4 1 0 6 42 16 74- 17 6 18 43 19 3 1 0 Li 1 1 0 43 17 o.i 17 11 18 9i 19 8i 1 0 7i 1 1 6 44 17 5 18 4 19 3 1 0 2 1 1 1 1 2 0 45 17 9i 18 9 19 8i 1 0 7i 1 1 6i 1 2 6 46 18 2i 7i- 19 2 1 0 4 - 1 1 1 1 2 Oi 1 3 0 47 18 19 7 1 0 6i 1 1 6i 1 0 6i 1 <) 6 48 19 0 1 0 0 1 1 0 1 2 0 1 3 0 1 4 0 49 19 4| 1 0 5 1 1 5i 1 2 5i 1 0 5i 1 4 6 50 19 H 1 0 10 1 1 10 J 1 2 11 1 3 Hi 1 5 0 51 1 0 1 1 3 1 2 3i 1 3 4i 1 4 3i 1 5 6 52 1 0 7 1 1 8 1 2 9 1 3 10 1 4 11 1 6 0 53 1 0 Hi 1 2 1 1 3 2i 1 4 3i 1 5 4i 1 6 6 54 1 1 1 2 6 1 0 0 7i 1 4 9 1 5 loi 1 7 0 55 1 1 9i 1 2 11 1 4 oi 1 5 2i 1 6 4i 1 7 a [56] 1 2 2 1 3 4 1 4 6 1 5 8 1 6 JO I 8 0 [84] 1 13 3 1 15 0 1 16 9 1 18 6 2 0 0 0 2 0 100 1 19 7 2 1 8 2 3 9 2 5 10 2 7 11 ct 10 0 [112] 2 4 4 2 6 8 2 9 0 I 2 11 4 2 13 8 2 16 0 MARKETING TABLES 6l5 •No. of 6A<1. 7d. * ^d. 8d. 81 d. 9d. lbs. &c. I. s. d. 1. S. ( i. 1. s. d. I. s. d. b s. d. 1. s. d. 2 1 1 1 2 1 3 1 4 1 5 1 6 3 1 7^ ' a 1 9 1 lOi 2 0 2 ll 2 3 4 2 Q 2 4 2 6 2 8 2 10 3 0 5 2 h 211 3 ll- 3 4 3 6l 3 9 6 .3 3 3 6 3 9 4 0 4 3 4 6 7 3 9,1 4 1 4 4| 4 8 4 111 5 3 8 4 4 4 8 5 0 5 4 5 8 6 0 9 1 4 io| 5 3 5 7-3 6 0 6 4|- 6 9 10 5 5 5 10 6 3 6 8 7 1 7 6 11' 5 111 6 5 6 lOi 7 4 7 93 8 3 12 6 6 7 0 7 6 8 0 8 6 9 0 1,3 7 0l 7 7 8 8 8 9 01 *"2 9 9 14 7 7 8 2 8 9 9 4 9 11 10 6 13 8 8 9 9 4| 10 0 10 * 2 11 3 16 8 8 9 4 10 0 10 8 11 4 12 0 17 9 2^ 9 11 10 7i 11 4 12 0| 12 9 18 9 9 10 6 11 3 12 0 12 9 13 6 19 10 .nl 11 1 11 104 12 8 13 51 14 ,3 ?() 10 10 11 8 12 6 13 4 14 It 15 0 51 11 12 0 13 1| 14 0 14 lOl 15 9 5^0 11 11 12 10 13 9 14 S 15 7 16 6 5.3 12 13 5 14 42 15 4 16 '^2 17 3 54 13 0 14 0 15 0 16 0 17 0 18 0 5.0 IS 6| 14 n 15 7-i 16 8 17 8l 18 9 56 14 1 15 2 16 cy 0 17 4 18 5 19 6 57 14 72 15 9 16 lOj 18 0 19 2 1 0 ,3 ^28] 15 2 16 4 17 6 18 8 19 10 1 1 0 59 15 83 15 11 18 I 2 I 9 4 1 0 6l 1 1 9 30 16 3 17 6 18 9 I 0 0 1 1 3 1 2 6 31 16 9-J 18 1 1 19 4i 1 0 8 1 1 111 1 3 3 32 17 4 18 8 0 0 1 1 4 1 2 8 1 4 0 33 17 lOi 19 0 0 1 0 f**-! ' 2 1 5 0 1 r> .7 4- ^2 1 4 9 31 18 5 19 10 1 1 3 1 2 3 1 4 1 1 5 6 55 18 111 1 0 5 1 1 lOf 1 3 4 1 4 9-1 1 6 3 .36 19 6 1 1 0 1 2 6 1 4 0 1 5 6 1 7 0 S'/ 1 0 ol 1 1 7 1 3 ll 1 4 8 1 6 4.2 1 7 9 38 1 0 7 1 2 2 1 3 9 1 5 4 1 6 11 1 8 6 39 1 1 ll 1 0 9 1 4 43 1 6 0 1 7 7^ 1 9 3 40 1 1 8 1 3 4 1 5 0 1 6 8 1 8 4 1 10 0 41 1 1 2 2l 1 3 11 1 5 71 1 7 4 1 9 05 1 10 9 42 1 ^2 9 1 4 6 1 6 «> 1 8 0 1 9 9 1 11 6 43 1 «r> O ol 1 5 1 1 6 lOs 1 8 8 1 10 5l 1 12 3 44 1 o 10 1 5 8 1 7 6 1 9 4 1 11 2 1 13 0 4.5 1 4 4 I 1 6 3 1 8 ll 1 10 0 1 11 10^ 1 13 9 46 1 4 11 4 6 10 1 8 9 1 10 8 1 12 7 1 14 6 47 1 5 5l 1 7 5 1 9 4i 1 ll 4 1 13 3^ 1 15 3 48 1 6 0 1 8 0 1 10 0 1 12 0 1 14 0 1 16 0 49 1 6 6t 1 8 7 1 10 7-i 1 12 8 1 14 8-1 1 16 9 50 1 7 1 1 9 2 1 11 3 1 13 4 1 15 5 1 17 6 51 1 7 I # a 1 9 9 • 1 11 lOl 1 14 0 1 16 ll 1 18 3 55 ; 1 8 2 1 10 4 1 12 6 1 14 8 1 16 10 1 19 0 53 i 1 O c# 8f 1 10 11 1 13 >l 1 15 4 1 17 6l 1 19 9 54 , 1 9 3 1 11 6 1 13 9 1 16 0 1 18 3 2 0 6 55 i 1 9 9l 1 12 1 1 14 44 1 16 8 1 18 'll 2 1 3 1 i 19 4 1 12 8 1 l.l 0 1 17 4 1 19 8 2 2 0 [84] 2 5 6 2 9 0 2 1 0 1 ^ 6 2 16 0 2 19 6 3 3 0 1 (H) 2 14 0 2 18 4 3 2 6 to .) 6 8 3 10 10 3 15 0 [112J !■' o 8 0 0 5 4 1 3 10 0 3 14 8 tO J 19 4 1 4 0 No. new LONDON FAMILY COOK. Nn. of 9jd. lOd. 10|d. lid. 1 1 1 s. i. Is. lbs. tVc. 1 S, d. 1 s. d. 1 s. d. 1. i!. d. I d 1. s. 2 1 7 1 S 1 9 1 10 1 11 2 o 2 4i 2 6 2 7| 2 9 o -V lOi 3 4 3 2 CT <3 4 3 6 3 8 o o 10 4 5 3 111 4 2 4- 41 2 7 4 H 5 6 4 9 5 0 5 o O 5 6 5 9 6 7 5 c| 5 10 6 11 6 3 6 81 7 8 6 4 6 8 7 n 7 4 7 8 8 9 7 1| 7 6 7 io| 8 3 8 n 9 10 7 11 8 4 8 9 9 2 9 7 10 11 8 8l 9 o '9 7l 10 1 10 c| 11 12 9 6 10 0 10 6 11 0 11 6 12 Jo 10 S- 10 10 11 ‘ll 11 11 12 ^1 13 14 11 i 11 8 12 3 12 10 13 5 14 15 11 10- 12 6 13 Is 13 9 14 4| 15 16 12 8 13 4 14 0 14 8 15 4 16 17 13 5| 14 2 14 lol 15 7 16 S- 17 18 14 n O 15 0 15 9 16 6 17 3 18 19 15 oi 15 10 16 1 ' 2 17 5 18 oi X-2 19 20 15 10 16 8 17 6 18 4 19 2 1 0 21 16 17 6 18 .1-i 19 3 1 0 ll 1 1 22 17 5 18 4 19 O i 0 2 1 1 1 1 2 2S 18 oJ. 19 2 1 0 ll 1 1 1 1 2 ol 1 3 24 19 0 1 0 0 1 1 0 1 2 0 1 cy O 0 1 4 25 19 9f 1 0 10 1 1 101 1 2 11 1 o t) 111 1 5 26 1 0 7 1 1 8 1 2 9 1 <-•> o 10 I 4 ll 1 6 27 1 1 2 6 1 3 7| 1 4 9 1 5 10| 1 7 [28] 1 2 2 1 c?* o 4 1 4 6 1 5 8 1 6 10 1 8 29 1 2 111 1 4 ' 2 1 5 4l 1 6 7 1 7 ol 1 9 80 1 k1 9 1 5 0 1 6 5 1 7 6 1 8 9 1 10 31 1 4 6| I 5 10 1 7 ii 1 o O 5 1 9 "81 1 11 32 1 5 4 1 6 8 1 8 0 1 9 4 1 10 8 1 12 oo oo 1 6 1“ J-a 1 7 6 1 8 lol 1 10 3 1 11 7^ * 2 1 13 34 1 6 II 1 8 4 1 9 9 1 11 2 1 12 7 1 14 S5 1 7 84 ■1 9 2 1 10 7| 1 12 1 1 13 6l 1 14 36 1 8 6 1 10 0 1 11 6 1 1.3 0 1 14 6 1 16 37 1 9 1 10 10 1 12 4| 1 13 11 1 15 3l 1 17 38 1 U) ] 1 11 8 1 13 O 1 14 10 1 IG 5 1 18 39 1 10 1 12 6 1 14 H 1 35 9 1 17 4l 1 19 40 1 11 8 1 13 4 .1 15 0 1 16 8 1 18 4 2 0 41 1 12 ^>4 1 14 2 1 J5 101 1 17 7 1 19 o I ^->2 2 1 42 1 13 3 1 15 0 1 16 9 1 18 6 2 0 3 2 a ,43 1 14 01- t 15 10 1 17 n.l ^ z 1 19 5 2 1 ■iz 2 3 44- 1 14 10 1 16 8 1 18 6 2 0 4 2 2 2 2 4 45 1 15 7-4 I 1? 6 1 19 4l 2 1 3 2 ,) ll 2 5 46 1 16 5 1 18 4 2 0 o o 2 2 2 2 4 1 2 6 47 1 17 24 1 19 2 2 1 ll 2 o 1 2 5 ol 2 7 48 1 18 0 2 0 0 2 2 0 2 4 0 i 2 6 0 2 8 49 1 18 oi 2 0 10 w 2 lol 2 4 11 2 6 111 2 9 50 1 19 7 2 1 8 2 «■> ._> 9 2 5 10 I 2 7 11 2 10 51 2 0 4l o 2 6 2 4 7l 2 6 9 ! 2 8 lol 2 11 52 2 1 o 2 3 4 2 5 6 7 8 2 9 10 2 12 53 2 1 114 2 4 2 2 o 'll 2 8 7 '2 10 9l 13 54 2 2 9 2 5 0 n 7 , ) 2 9 6 2 ll 9 2 34 55 2 3 Cl 3 10 2 8 1-1 t/1 10 5 12 8l 2 15 [56] 2 4 4 2 6 8 2 Cf 0 2 11 4 2 13 8 2 16 [84] o 6 6 o O 10 0 3 13 6 3 17 0 4 0 6 4 4 100 o 19 C/ 4 «,•> o 4 7 6 4 11 8 4 15 10 5 0 [112] 4 8 8 4 13 4 1 4 18 0 5 2 8 5 7 4 5 12 EXPENCE SCi Day, ']h ^ d. 1 2 3 4 5 6 7 8 9 10 11 0 0 G 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 TABLES FOR FAMILIES 6l7 INCOME, OR' WAGES TABLE; Month, ^and Year, from One Penny to Ten Pounds hoiu much per (Veek, Month, and \ear. is^ per IVeek I, s. d. 0 0 7 0 1 2 0 1 9 0 2 4 0 2 11 0 3 6 0 4 1 0 4 8 0 5 3 0 5 10 0 6 5 0 7 0 0 14 0 1 1 0 1 8 0 1 15 0 2 2 0 ^2 9 0 '2 16 0 3 3 0 I 3 10 0 3 17 0 4 4 0 4 11 0 4 IS 0 5 5 0 5 12 0 5 19 0 6 6 0 6 13 0 7 0 0 14 0 0 210 0 28 0 0 35 0 0 42 0 0 49 0 0 56 0 0 63 0 0 70 0 0 per Month 1. s. d. 0 2 4 0 4 8 0 7 0 0 9 4 011 8 0 14 0 0 16 4 0 18 8 1 1 0 1 3 4 1 5 8 1 8 0 2 16 0 4 4 0 5 12 0 ^700 '880 9 16 0 114 0 12 12 0 14 0 0 15 3 0 16 16 0 18 4 0 19 12 0 210 0 22 8 0 23 16 0 25 4 0 j 26 12 01 28 0 0 36 0 0 84 0 0 112 0 0 140 0 0 168 0 0 196 0 0 224 0 0 252 0 0 280 0 0 per Year. 1. s. d. 1 10 5 3 0 10 4 113 6 1 8 7 12 1 9 2' S 10 12 II 12 3 4 13 13 9 15 4 4 16 14 7 18 5 0 36 10 0 54 15 0 73 0 0 915 0 109 10 p 127 15 0 146 0 0 164 5 0 182 10 9 200 15 0 219 0 0 237 5 0 255 10 0 273 15 0 292 0 Q 310 5 0 328 10 0 346 14 0 365 0 0 730 0 0 1095 0 9 1460 0 0 1825 0 0 2190 0 0 2995 0 0 2920 0 0 3285 0 0 3650 0 0 \ EXPENCE, 4 I ( 618 NEW LONDON FAMILY COOK EXPENCE, INCOME, OR WAGES,TABLE; By the Year, Lunar Month, Week, and Day; from One Pound t» 40,000 Pounds per Year, hozv much per Month, or Week, or Day. per YearX ^ \ 1 2 ' 3 4 5 6 7 ^ 9 iO 20 30 40 50 C9 70 89 90 100 200 000 400 500 600 700 800 900 JOOO 2000 3000 4000 5000 6000 7000 8000 9000 30000 , 20000 30000 40000 . per Month. / 1 . s. d. 0 1 8 0 3 4 0 5 0 0 6 8 0 8 4 0 10 0 0 118 0 13 4 0 15 0 0 16 8 1 13 4 2 10 0 3 6 8 4 3 4 5 0 0 5 16 8 6 13 4 7 10 0 8 6 8 16 13 4 25 0 0 33 6 8 41 13 4 50 0 0 58 6 8 66 13 4 75 0 0 83 6 8 165 13 4 250 0 0 333 6 8 416 13 4 500 0 0 583 666 750 S33 1606 G5O0 3333 4 per Week. l. s. d. /. 0 0 4 2 0 0 9 1 0 1 1 3 0 1 6 2 0 1 11 0 0 2 3 2 0 2 8 0 0 3 1 0 0 3_ 5 0 0 3 " 10 0 0 7. 8 0 0 11 6 0 0 15 4 0 0 19 2 0 1 3 0 0 1 6 10 0 1 10 8 0 1 14 6 0 1 18 4 0 3 16 8 0 5 15 0 0 M i 13 4 0 9 11 8 0 11 10 0 0 13 8 4 0 15 6 8 0 17 5 ' 0 0 19 3 4 0 38 6 8 0 57 10 0 0 76 13 4 0 95 16 8 0 115 0 0 0 134 3 4 0 153 6 8 0 172 10 0 0 191 13 4 0 383 6 8 0 574 19 0 0 per Day. 1 . s. d.f. 0 0 0 1 0 0 1 3 0 0 2 1 0 0 2 3 0 0 3 1 0 0 4 0 0 0 4 3 0 0 5 1 0 0 6 0 0 0 6 2 0 1 1 0 0 1 7 2 0 2 2 I 0 2 8 2 0 3 3 2 0 3 10 0 0 4 4 0 4 11 0 0 5 5 3 0 10 11 2 0 16 5 1 1 1 11 9 1 7 4 3 1 12 10 2 1 18 4 1 0 3 10 0 0 9 3 3 2 14 9 2 5 9 7 0 8 4 4 2 10 19 2 0 13 13 11 2 16 8 9 0 19 3 6 2 21 18 4 1 24 13 1 2 27 17 11 1 54 15 10 2 82 3 10 0 6 13 0 0 6 8 13 4 0 0 6 8 767 13 4 0 I 109 11 9 0 INTEREST USEFUL TABLES FOB FAMILIES, 619 A INTEREST, OR DISCOUNT TABLE. AS it is usual, in many cases, on paying ready mo¬ ney, to be allowed a discount of five, and sometimes ten per cent, the subjoined table, (calculated at five per cent, from 1/. to lOOOA) will be found very useful. l. A Day. A Week. A Month. I'ear. , s. d. /. s. d. /. 1 s. d. T. s. d. 1 0 0 0 0 0 1 0 0 1 0 1 G 2 0 0 0 0 0 0 0 0 2 0 2 C 3 0 0 0 0 0 3 0 0 3 0 3 G 4 0 0 0 0 1 0 0 0 4 0 4 0 5 0 0 0 0 1 0 0 0 5 0 3 0 6 0 0 0 0 1 1 0 0 6 0 6 0 7 0 0 0 0 1 2 0 0 7 0 7 0 8 0 0 1 0 1 3 0 0 8 0 8 0 9 0 0 1 0 2 0 0 0 9 0 9 0 10 0 0 1 0 2 1 0 0 10 0 10 0 20 0 0 2 0 4 2 0 1 8 1 0 0 30 0 0 3 0 7 0 0 2 6 1 10 0 40 0 1 1 0 9 0 0 3 4 0 0 0 50 0 1 2 0 11 2 0 4 2 2 10 0 60 0 1 3 1 1 3 0 5 0 3 0 © 70 0 2 1 1 4 0 0 5 10 3 10 0 80 0 2 2 1 6 1 0 6 8 4 0 0 90 0 2 3 1 8 3 0 7 6 4 10 0 100 0 3 -1 1 11 0 0 8 4 5 0 0 200 0 6 2 3 10 0 0 16 8 10 0 0 300 0 9 3 5 9 0 1 5 0 15 0 0 400 1 1 0 7 8 0 1 13 4 20 0 0 500 1 4 1 9 7 0 2 1 8 25 0 0 iOOO 2 8 3 19 2 1 4 3 4 50 0 0 fe'ON- 4 1 S 620 CONCLUSION. THE PropriHors 0 / Macdonald’s New London Family Cook, cannot suffer the Volume to be closed^ xvithout remarking^ that the promises, which they held forth in their ProposalsJor publishing it, have been realised—and more than realised—in their fullest extent. In addition to Air. Macdonald’s instructions for Cookery, in all its branches; for Marketing, and Carving ; for Pastry, Confectionary, Potting, Pick¬ ling, and Preserving ; they pledged themselves to fur¬ nish a Glossary of the most generally received French and English Terms in the Culinary Art ; Directions for Brezving: making of British Wines, Distilling) managing the Dairy, Gardening, and cleaning of Household Furniture ; a Selection of Family Recipes, in Medicine, Dyeing, Perjumery, S^c.; Tables for calculating Servants' Wages, the Interest of Money, 8^c.; and a Directory, or Alphabetical List of the most respectable London Tradesmen and Manufac¬ turers. All this xvill be found to have been satisfactorily executed, histriictions, and. Recipes, have also been given, for the preparation of the most esteemed Fo¬ reign Liqueurs, British Cordials, S^x.; and much other Miscellaneous Matter has been introduced, the insertion of which was not originally contemplated. In CONCLUSION'. 621 In this work, therefore, the PuHic are noio in pos¬ session of a Complete System of Domestic Econoniyj u system which forms a happy combination of copious¬ ness, elegance, simplicity, and cheapness. The Pro¬ prietors can take upon themselves to assert, that there is no family publication extant, zckich embraces so great a variety of subjects, zvhich contains so great a number of recipes, or that can be f ound so eminently and universally serviceable to the purchaser. .A ge- neral recommendation of IMacdonald’s New Lon¬ don Family Cook, or Town and Country House¬ keeper’s Guide, by those into whose hands it may happen to fall, xcill, consequently, be rendering an essential service to the community at large. INDEX INDEX A Ague, cure for, 558. Alabaster, prepared, to clean gold and silver lace, 5i7. Almonds, to burn, 344. jVlinond pudding, to boil, 246 j to bake, 255. Almond tart, 276 ; green almond ditto, ib. ditto puffs, 279. Angelica tart, 277. .\iiodyne fomentation, 536 Apples, to prepare for tarts, 274. Apple pie, 274; ditto tart, 275; apple and barberry ditto, ib. Apple pudding, to boil, 247 ; to bake, 255 ; dumplings, to boil or bake, 247. Apple fool, to make, 367. Apple trees, to destroy insects that in¬ fest, 547 ; method of securing from cattle, ib. Apricot tart, 275. Aromatic fomentation, 536. Artichokes, to boil, 234 ; to fry, ib. to ragout, ib. Artichoke pie, 270. Artichoke bottoms, to dry, 242. Asafoetida, volaf^ile tincture of, 560. Asparagus, to boil, 235 ; pease ditto, to boil, ib. ditto with eggs, ib. Asthma, oxymel of garlic for, 575. Anchovies, sprats to eat like, 321. Allum, artificial, to make, 586. Analeptic Pills, 599. B Bacon, instructions for chusing, 28 1 gammon of, to roast, 174 ; to cure.. 219; fraise, to dress, 367. Balm of Gilead oil, to make, 510. Babarn, Friar’s, 541; Anodyne, 543 ; Loratelii's, 5'14. Barbac'ned pig, 212. Barle.y pudding, to bake, 255. Barley sugar, to make, 345. Earns, to clear from mites, wevils, &c. 514. Bark, decoction cl, 507 ; ditto, 544 ; compound ditto, ib. ditto, 558 ; tincture of, ib. Bathing, useful remarks on, 561, Breath, shortness of, medicine for, 571; powder for ditto, ib. Batter pudding, to boil, 247. Beans, kidney, to boil, 236; Trench ditto, a-la-cr6me, 236 ; ditto, to ragout, 236; French beans, to keep all the year, 242. Bechamel, to make, 126. Beef a-la-daube, 200. Beef a-la-mode, 201. Beef a-la-roy ale, 199. Beef a-la-vingrette, 201. Beef bouillie, 202. Beef collops, 201. Beef escarlot, 199. Beef, instructions for keeping, 41 ; ditto for chusing, 23; to boil, 162; to roast, 170; to bake, 177 ; to broil, 178; steaks, to fry, 180; to stew, 182 ; to ragout, 192 ; ham, to cure, 227 ; ditto, ham, 227; hunting ditto, to cure, 228 ; to pickle for present use, 228 ; Irish ditto, ib. Beef kidneys a-la-bourgeoise, 204. Beef olives, 202. Beef, sirloin of, forced, 199. Beef steak pic, 264; raised ditto, ib. Beef steak pudding, 254 ; mutto* ditto, ib. Beef rump, en matelote, 200; ditto, forced, 199. Beef steaks rolled, 203. Beef tremblanc, 201. Beet-roots, to dress, 236; to keep, ^43. Billingsgate market, account ol, 7 . Biscuits, general observations on, 288; common, to make, 301 ; drops, 302; French, ib. fruit, ib. liard, ib. fine light, .303 ; Naples, ib. Orange, ib. savoy, ib. sweetmeat 304. Biscuit pudding, to make, 248. Bitters, wine, to make, 411 ; spirituous, ditto, ib. cheap, ib. ale, 412; family, ib. Black caps, 305. Black pudding to make, 233. Blancmange, to make, 347. Bloomsbury market, account of, 17. Bookings, to make, ,284. Bombarded veal, 204. Books, to e.\tract spots from, 538. Borough market, aceonut of, 17. Bratidy^ INDEX. 623 Brandy pudding, 247. Brawn, instructions for cliusing, 29 ; mock ditto, 231. Bread, general observations on, 305 ; English, ib. French, 306 ; leaven, ib. to discover aduKerated, 307. Bread pudding, to boil, 243 ; bread and butter ditto, to bake, 255 ; rich { bread ditto, to boil, 248. Brewing, general observations on, 382; porter, a hogshead of, 393; lining for, 391 ; to recover when flat, 392; old hock, 394; Welsh ale, ib. | Windsor, or queen’s ale, imitation , of, ib. treacle beer, ib. spruce, 395. Brocoli, to boil, 235 . ditto, asasallad, ib. ditto and eggs, 236. Broken china, cement for, 5l3. Brooks market, account of, 17. Browning, 183. Brown pottage, to make, 115. Brunswick mum, to make, 509. Bubble and squeak, 226. Buns, general observations on, 288 ; to make, 301 ; another way, ib. Burns, &:c. ointment for, 577. Bustard, instructions for chasing, 34. Butter, to clarify, 418 ; to make, 418 ; to preserve, 419 ; to prevent turnipy taste in, 420, 597; to purify, ib. salt, to make fresh, ib. Butter, to melt, 123; another way, ib. parsley and, 13l ; ditto when there is no parsley, ib. Black canker, to destroy, 587. Books, to take grease out of the leaves of, 594. Bird-lime, 592. C Cabbage, to boil, 237. Cabbage pudding, 254. Cakes, general observations on, 288 ; almond, to make, ib. apricot, ib. American potash, 239; Bath, ib. bride, or christening, ib. iceing for, 290 ; biscuit, ib. Bristol, ib. butler, ib. cairaway, ib. Chantilly, 292; cinnamon, ib. cream, ib. common bread, 293; common, ib. currant, ib. diet bread, ib. Dutch, ib. Hut, to keep, ib. ginger, for cold weather, 293 ; gingerbread, ib. ditto nuts, ib. heart, 294; lemon, ib. macaroon, ib. Marlborough, ib. nuns, 295 ; Orange, ib. Oxford, ib. pepper, 296; Persian meat, ib. plumb, ib. white ditto, ib. little plumb, 297 ; pound, ib. plain, ib. Portugal, ib. Prussian, i'D. queen’s, 298 ; quince, ib. ratifia. ib. rasberry, ib. rice, ib. another way, ib. saffron, 299 ; Shrewsbury, ib. small tea, ib. sponge, ib. French sweetmeat, 300; twelfth cake, ib. colouring for, ib. iceing for a very large one, ib. Uxbridge, 301. Calamine cerate, 544. { Calender, the cook’s, 44. Calf’s brains, to fry, 181. Calf’s feet pie, 266; ditto pudding, 254. Calf’s feet, to fricassee, 191; to ragout, 193. Calf’s heart, to bake, 178. Calf’s head, to boil, 162 ; to roast, 171 ; liver, to roast, ib. to bake, 177 ; t* stew, 183 ; ti' hash or mince, 188. Call’s bead oie, 265. Calf’s pluck, 207. Calf’s bead surprise, 206. Camphorated, or paregoric Elixir, 556. Candying, general observations on, 340; cassia, ib. angelica, ib. apricot chips, 341, orange peels, ib. lemoa . peels, ib. pine apple chips, ib. gin¬ ger, ib. horehound, 342. Carmine, method of extracting from scarlet cloth, 543. Carnaby market, account of, 17. Carp, instructions for chasing, 13; t<* boil, 153; to fry, ib. to stew, ib. tm bake, ib. Carp pie, 272, Carrot pudding, to bake, 255. Carrots, to boil, 237 ; to keep, 243. Carving, general observations on, 371 ; salmon to carve, 372 ; mackerel, ib. seals, ib. turbot, ib. cod’s head, ib. lobster, 373 ; eels, ib. edge bone of beef, ib. brisket, ib. buttock, ib. sirloin, ib. knuckle of veal, 374 , breast of veal, ib. fillet of veal, ib, half a calf’s head boiled, ib. hauncti of venison, 375; leg of mutton, ih. shoulder of ditto, ib. saddle, or cliii.ff of ditto, 376 ; quarter of lamb, ib. ham, ib. spare-rib of pork, ib. leg of ditto, ib. roasted pig, ib. pheasant, 377 ; roasted fowds, ib. boiled ditto, ib. turkey, ib. partridge, ib. goose, ib. green ditto, ib. pigeons, ib. duck, 380 ; mallard, ib. woodcock, ib. j)lover, ib. snipe, ib. curlew, tb. crane, ib. hare, ib. rabbit, ib. Cattle, linseed Jelly for, 582. Caviar, to prepare, 147. Caulifiowers, to boil, 237. Ceilings, blue colour for, 5.52. Celery, to fry, 238 to ragout, ib. Cement, for alabaster, marble, por¬ phyry, vice. 549. ChJk,, indejK ^21 CWnlk, compound decoction of, 546. Chantilly basket, 291. Chardoons, to fry, 237 ; ditto ii-la- froinagc, ih. Cliarlotle pudding, 256. Chocolate tarts, 277 ; ditto puffs, 279. Cliocolate, to make 370. Cheesecakes, general observations on, 285 ; to make, 286 ; another way, ib. almond, ib. another way, 289 ; bread, ib. ci'ron, ib. eiird, ib. lemon, ib. fine ditto, ib. rice, 288. Cheese curd pudding, 256. Cheese, instructions for chusing> 38; roasted, for after dinner, 369 ; trrast, ib. to make, 421 ; stilton, 422 ; cream, ih. sage, 423 ; ditto in figures, ib. marigold, 424. Chesnut pudding, to bake, 256. Cherry pie, 275 ; ditto tart, ib. Chicken a la-braise, 2l6. Chicken and tongues, 217. Chicken Chiringrate, 216. Chicken in savory jelly, 216. Chicken pie, 268 ; raisgd ditto, ib. Chicken to boil, 165 ; to roast, 175 ; te broil, 179 ; to stew, 186. Cliilblains, cure for, 683. China chilo, 211. Citron pudding, to bake, 256. Claret dye, for woollen, 599. Cockles, to stew, 161 , to pickle, ib. Cocoa, to make, 370. Cod, instructions for chusing, 10; to boil, 147; to broil, 148; to stew, 149. Cod pie, 271. Cod's head, to boil, 147 ; to roast, 148 ; to bake, 149. Cod’s sounds, to boil, 147 ; to broil, 148; to fricassee, 149. Coffee, to make, 370 ; milk ditto, ib. Collaring, general observations on, 314; beef, ib. veal, ib. calf's head, 315 ; venison, ib. mutton, breast of, ib. another way, 116; pig, ib. Cold and fever, cure for, .578. Cold, recent, cure for, 578. Colds in the breast, red cabbage for, 589. Colds and Coughs, Dr. Bracken’s re¬ medy for, 599. Colours, to prepare, and that will never change, 577. Compotes, of apples, 337 ; French pears, ib. apricots, ib. Cotiserves, 337 ; cl err.es, ib. quinces, ib. lemons, 338; oranges, ib. orange peel, ib. Consumption, cream for, 582. --German cure for, 532 ; balsamic elixir fur, ib. Cotton, to take grease spots from, .517. Covent garden market, account of, 17. Coin>h, or spitting of blood, cute for, 508. Cough, pills for, 559 ; stomach’plaister for, 509; emulsion for, 532. Cowslip pudding, to bake, 257. Crabs, instructions for chusing, 16 ; to stew, 160. Cracknels, Isle of Wight, 304. Crack-nuts, 304. Cramp, cures for, 510. Cranberry pie, 276. Cranberries, to bottle, 244. Cray fish, instructions for chusing, IS ; to stew, 159. Cream pudding, to boil, 249. Crickets, to destroy, 530. Crimped cod, to broil, 148. Crumpets, to make, 308. Crust, for venison pies, 264. Cucumbers, to stew, 237. Cullisses, to make, 124; cnllis for ragouts, ib. fish cullis, ib. cullis of Cray fish, 125; cullis of roots, ib. Curd puffs, 279. Currants, green to bottle, 244. Currant pie, 276 ; tart ditto, 275. Currant pudding, to boil, 248. Curry, 217. Custards, general observations on, 285 ; almond, to make, ib. best, ib. com¬ mon, 285 ; lemon, 286 > orange, ib. rice, ib. Custard pudding, to boil, 248 ; t# bake, 257. Crusts, for wine or cheese, 308. Carminative powder, 55l. Cement, for china, glass, &c. 671. Citron rinds, method of obtaining the fragrant essences from, 575. Cotton, method of dying with madder, 510. Creams, ice, to make, 348 , tea, 349 ; virgin, ib. coffee, ib. burnt, ib. pastry, ib. harisliorn, ib. ratifia, 350; chocolate, ib. w'hipt, ib. for pies, ib. steeple, 351; c lotted, 369. Cyder, liquid te-t for discovering the poisonous adulteration of lead in, 574. Cyder, to make, 496 ; to fine, and manage, ib, to 'oott'.e, ib Cream, method ol preserving, 53.5. Chinese yellow dye, .eSo. Cordial electuary. Queen Elizabeth’s, 687. D Daffy’s eli.xir, old receipt for, 525; Scotch, ditto, ib. Dairy, INDEX. 635 t)airj, general observations on, 417’; butter, to mak^, 418 ; to preserve ditto, 419 ; to prevent tthe turnipy taste in, 420 ; to purify, ib. to make sail, fresh, ib. cream, to cncrease the quantity of, 419; cheese, to make, 421; Stilton ditto, 422; cream, ib. sage, 423; ditto in figures, ib. to preserve sound, 424 ; Cheshire, imi¬ tation of, ib. marigold, ib. Damson pudding, to boil, 248. Damsons, to bottle, 244. Damp walls, cement for curing, 530. Deafness, cure for, 582. Devonshire squab, pie, 267. Din ners, bills of fare for, in January, 45 ; February, 49 ; March, 53 ; April, 57 ; May, 61 ; June, 63 ; July, 67 ; August, 70 ; September, 74; October, 78; November, 81 ; December, 34. Distilling, general observations on, 412; hysteric water, ib. fever water, 413 ; rose water, ib. lavender water, ib. Hungary water, ib, angelica water, ib. cordial water, ib. orange waters, ib, lemon waters, ib. pep¬ permint water, 414; surfeit water, ib. pennyroyal water, ib. cordial poppy, 4l5 ; black cherry, ib. treacle, ib. aqua mirabilis, ib. imperial, ib. milk water, 416 ; stag’s heart water, ib. spirits of wine, ib. Dotters, instructions for chusing, 33. Drops, bergamot, to make, 344; pep¬ permint, ib. violet, ib. barley sugar, ib. chocolate, ib. Dropsy, cure for, .509 ; another way, 534; another, 583. Drowned Persons, Dr. Hawes’ method of restoring to life, 523. Drying, general observations ou> 310 ; damsons, ib. green gages,, ib mogul plumbs, ib. green oranges, ib. plumbs, ib. cherries, ib. cucumbers, 341; barberries, in bunches, ib. Ducks, a la braise, 218. Ducks, a la Francoise, 218. Ducks, a la mode, 217. Ducks, instructions for chusing, 35 ; to boil, 169; so roast, 176; to stew, 186. Duck pie, 267. Dumplings, hard, to make, 249. Dye, crimson, for woollen or stiftf, 553 ; green, for linen or woollen, ib. ditto, for paper. See. 555; black, for linen, 537 ; ditto, for silk, 586 ; 3 ’ellow, ib. Diseases in hospitals, remedy for pre¬ venting the infectious, 585. Drink, for a weak constitution, 587. Diet drink, for the rickets, 588. Dysentry, French remed}' for the, 597, E. Eau de luce, 521 ; sans pared, ib. Edinburgh eye water, 525; yello\1; fo-.rl?, ro feed, 432 ; Guinea fowls, to feed, ib. pigeona, to fet.'k, ib. rabiiits, to feed, 434. Powder, Gerriian styptic, 58'1 ; biack-' berry, ib Powder musJiroom, to make, 325 ; ditto for sauces, ib. Prawlyngs, ieiuon, to make, 542 ; R Rabbits on casscrorc-, 22.3. - en matelot, ib. - en gallerttiiie, ib. - surprised, ib. Rabbit pic, 268; raised ditto, ibv RalAit pudding, 2.54. Rabbits, iirsirnctioas for c?:«(s-ing, 30 ; to boil, 7 64 ; to roast, 17-1 ; to ha.sh, or Riiiice, 189; to fric-assee, 19^- Ragout, powder, to make, 36,S. Raised Frencfr pie, 369. Raniakiiis, 226. Rasberry ^ dumpling, to make, 252 ; tarts, ditto,v/ith crenni, 278. Rats, method of desiroykig, 534. Red cabba^j syrup oj, 531. Relishe-s, with cheese, &c. 91. Retching, to stop, 559 ; another way, ib. ■ , ' Rheuroatisni, American receipt for, ,558; o.xyniel of garlic for, 575; Rrench cordial remedy ioi, 593; hoiusses for, 596. Rhubajb, .didmitaS GascoigneN tinc- tait DEX. 63! Sure of, 533; another way, 557 5 compound tincture of, 558. Rhubarb tart, 276. Rice, carrole of, 367. Rice pudding, to boii, 252 ; to hake, 259 ; ground ditto, lo bake, 260. Rice to eat vvitlicuriw, 217. Roofs of houses, composition for, 583. Rolled beef to eut like hare, 203, Rolls, to make, 306. Rouite, Turkish to make, .5-10. Round of beef forced, ‘200. Ruffs, iiistructious for chusing, 33 ; to j roast, 17G. • 1 Rump, forced, 199. I Rusks, or tops and bottoms, 308; | French, 309. Roses, syrup of damask, 598, S Sago pudding, fo boil, 252 ; to bake, 260. Sallad, French,, to dress, 241; lobster ditto, ib. Sultaagundy, 366. Salt fish, instructions for chusing, 17 ; to boil, 150. Salmon, instructions for chusing, 9 ; ditto to boil, 140 ; lo broil, ib. to bake, ib. to pot or bake, 141 ; to collar, ib. to souse or pickle, 142 ; to dry, ib. Salmon pie, 272. Sandwich, to make, 370. Sarsaparilla, decoction of, 515. Sattins, ivhite, to clean, 526. Savaloys, to juake, 232. Savoy pudding, to bake, 260. Sauce, jmivrade, to make, 128; for pig, ib. venison, ib. green goose, ib. gooselierry, 129 ; for turkey, ib. another way, ib. ham, ib. lamb, 130; for roast meats, ib. for wild fowls, ib. another, ib. Robert, for steaks, ib. fennel, ib. onion, 1.31 ; Spanish ditto, ib. mushroom, ib. another way, ib. lemon, 132; turnip, ib. sorrel, ib. sallad ditto, ib. Rus¬ sian ditto, ib. aspect, or aspic, ib. caper ditto, 133; carrot ditto, ib. Italian ditto, ib. Italian ditto, brown, ib. chervil ditto, ib. Flemish ditto, ib. Tomata ditto, ib. stewed olive ditto, 1.34 ; apple ditto, ib. carrier ditto, ib. ragivote ditto, ib. cucum¬ ber ditto, ih. a-la-niode ditto, 135; royal ditto, white or Inovva, - ib. Pontiff ditto, ib. egg ditto, ib. ditto for cold partridges, moor game, &c. ib. ditto for savory pie, ib. wliile ditto for carp, 6cc. 136; lobster ditto, i • sb. shrimp ditto, ih. anchovy difto, ib. Dutch ditto, 137; oyster ditto* ib. queen’s ditto, 137 and 321 ; » very nice ditto for any kind of fi.sh, 137; piquant ditto, ib. piquant ditto, to serve cold, for fish, 3‘21;, another way, ib. imperial fish ditto, ib. Sausages, pork, to make, 231 ; cotMUKta ditto, 2.32 ; Oxford ditto, ib. Bo- logiia ditto, 232 ; Oenuan ditto, ib. Scented bags, 520. Scotch cake, to make, 371. Scotch„or scorched, collops, 208. Scurvy, cure for, 583 ; Ixiinburgk wasli for, 526. Sea cale, to boil, 2-10. Sealing wax, red, to make, 542; black, ih. Servants, directions to, 495 ; furnitni-e, to clean, when taken down for the suntmer, 498 ; tables, luahoganv, to jtolisli, ib. aiiotlicr way, ib. to take stains out of, ib. to give a fine colour to, 499; to make maple wood asui elm appear like mahogany, ib. plate, to clean, ib. plate powder, to make, ib. patetit pewter, to clean, block til!, covers, &c. 10 clean, 500 ; look¬ ing glasses, to clean, ib. paint, t® clean, ib. gilding, to clean, and pre¬ serve, ib. fly water, to make, 501 ; paper bangings, to clean, ib, oM wainscots, to give a gloss to, ib. floor cloths, to clean, ib, carpets, to clean, 502; ditto, to dust, ib. floors, t® dust, lb. boards, to clean, ib. stone stairs, to clean, 403; lialls, to clean, ib. chimiiey-picces, marble, to clean, ib. another way, ib. marble, to take stains out of, ib. black lead, to pre¬ pare, 504; another way, ib. .stone chimney pieces, to blacken, ib. irons, to keep from rusting, ib. anotlier way, ib. steel, to take rust from, ih. briglit bars, to take the rust from, ib. paste, to make, 50.) ; bugs, to destroy, ib. blacking for boots and shoes, ib. halls, to take out grease spots, il). liquid for ditto, ib. boot tops, to clean, 506; another way, ib. Shelford pudding, to boil, 252. Sheep, to cure the scab, in, 527; oint¬ ment for ditto, .5‘28; foot rot in, to cure, ib. red salve for ditto, ib. trotters, au gratiii, 211. Shepherd’s markel, account of, 20. Shrimps, instructions for chusing, 16; to stew, l.oO; to pot, 160., Sliort bread, to make, 371. .Shoulder of mutton en epigram, 20? ; ditto called lien and cliicketi, 201. Shufik'i'i, 6S2 INDEX Shufflers^ instructions for chusing, 33. Sick liead ach, piJls for, 556. Sick, to make clear broth for, 357; mutton broth, ib. beef tea, ib. ditto drink, ib. nutritious broth, ib. quick made ditto, ib. ditto of beef, mutton, and veal, ib. J)r. Ratcliff’s restora¬ tive jelly for, 338; chicken broth, ib. calf’s feet ditto, ib. another way, ib. arrother, ib. eel ditto, ib. tench ditto, ib. sliank jelly, 359; tapioca, ib. Gloucester ditto, ib. chicken pa¬ nada, ib. panada, ib. sippets when tlie stomach will not take meat, ib. egg.s, ib. arrow root, 360 ; isinglass jelly, ib. saloop, ib. white pot, ib. Geriuair egg soup, ib. bread ditto, ib. water gruel, ib. barley ditto, 361; ditto water, ib. caudle, ib. rich ditto, ib. cold ditto, ib. brown ditto, ib. sago, it), milk ditto, ib. French milk ))orridge, 363 ; ground rice milk, ib. white-wine whe3', ib. mns- tard ditto, ib. toast and water, ib. apple water, ib refreshing driuls, ib. tamarinds, ,363 ; cranberries, ib. Dr. Boertiaave’s butter milk, ib. treacle and vinegar, ib. mulled wine, ib. ale posset, ill. or.ange ditto, ib. asses milk, ib. artificial ditto, 364; another way, ib. another, ib. uses tor old fow ls, ib. Silks, flowered, to clean, 526. Silk, to take grease spots from, 517. Singing birds, food lor, 578. Singultus, or convulsive hiccup, cure for, 507. Sirloin of beef, to dress the inside of, when cold, 203; ditto en epigram, 199. Skaite, instructions for chusing, 10; to boil, 145; to roast, ib. to broil, ib. ■ to fry, 146 ; to fricassee, ib. Small birds in savory jelly, 216. Smelts, instructions for chusing, 14; to fry, l 'i5 ; to pot, ib. to pickle, ib. Smelts in savory jelly, 224. Smithfield market, account of, 20. Snipes, instructions for chusing, 32; to boil, 166 ; to roast, 176 ; to hash, or mince, 189. Snipes or woodcocks in surtout, 222. Snipes, with purslain leaves, 222. Snow-balls, 305. Soap, essence of, for shaving, 222 ; ditto for shaving boxes, ib. Soap, medicinal, 572. Soap, mplhod of detecting fraudulent VVL-ig 111 of 541. Souls, instructions for chusing, 9; to boil 144; another way, ib. to stew, I ib. to fricassee, ib. Sorrel, to.stew, 2.41. Sour crout, to make, .S27. Souse for brawn, pig’s ears and fleetj 231. Soups, general observations respecting, 102 ; soup 8ant6, to ihake, 10.5 ; spring soup, to make, ib. soupjulien, to make, ib. vermicelli soup, 106 ; white vermicelli soup, ib. hare soiip^ ib. inirtridge soup, ib. partridge soup, another way, ib. portable soup, 107; soup a-la-reine, 108; chesuut soup, ib. soup and bouillie, 109; ox cheek soup, ib. beef broth, ib. veal broth, 110; mutton broth, ib. Scotch barley broth, ib. botch polclij 111; Scotch leek .soup, ib. giblet, soup, ib. giblet soup a-la-l'ortre, 1 12; Flemish soup, ib. soup ertssey, ib. transparent soup, 1)3; calf’s head soup, ib. neat’s foot soup, ib. Italian soup, ib. soup a-la-flaiiiond,- 114; asparagus souj), ib. soup lor- raine, ib. almond soup, 115; white soup, ib, maccaroni soup, 116; soup a-la-sap, ib. soup au bourgeois, ib. Cray fish soup, 117 ; cray fish soup another way, ib. oyster soup, ib. lobster soup, ib. skaite soup, 118; rice soup, ib. rice soup another way, ib. rice soup with a chick in the middle, ib. carrot soup, 119; turnip soup, ib. onion soup, ib. onion soup the Spanish way’, ib. eel soup, 120'; soup maigre, ib. soup niaigre another way, ib. milk soup, ib. milk soup the Diitcli way, 121; spinach soup, ib. egg soup, ib. soup a-la-jardiniere, ib. muscle soup, 122 ; green pease soup, ib. green pease soup another way, ib. white pease soup, ib. white pease soup another way, ib. Spanish pease soup, 123. Spinach and eggs, 225. Spinach padding, to boil, 252. Spinach tort, 278. Spinach, to boil, 241 ; to stew, ib. ditto with eggs, ib. Spitalfields market, account of, 21. Spoonful pudding, 253. Sprain, cure for, 572; another way, 583. Sprats, instruction.s for chusing, 13; to dress, 153; ditto to eat like tmcliovies, 321. Spruce beer, to make, 495 ; white ditto, ib. ditto wine, 496. St. Anthony’s fire, remedy for, 530. Steel, to preserve from rust, 525 St. George’s market, account of, 21. Stick to take out superfluous hairs, 536. Stiffness 2 INDEX 633 Stiffness of tlic joints, cure for, 555. St. James’s market, account of, 21, Stock, beet', to make, 103; veal, ditto, - ib. gravy, ditto, 104; jeHy> ditto, lb. fish, ditto, ib. Stomachic elixir, 526 ; another, 558. Stoves, cracks in, to mend, 552. Strain in the back, cure for, 5J5. Sturgeon, instructions lor chasing, 10; to boil, 146; to roast, ib. to broil, ib. to bake, ib. Styptic fpr inward bleeding, 529. Suet pudding, to boil, 252 ; veal ditto, to boil, 253. Suet dumplings, to make, 253. Sugar pufls, 280. Sugars, to prepare, 329; to clarify, ib. colouring for, 330 ; rock, of all co¬ lours, to make, 345. Suppers, general observations on, 90; list of articles lor, ib. bills of fare for, 91 ; ditto, for ball suppers, 100. Sweetbreads a-la-daube, 207. Sweetbreads of veal-a-la-dauphine, 207. Sweetbread pie, 266. Sweetbreads, to roast, 171; to fry, 181; to fricassee, 190; to ragout, 194- Swelled face, French remedy for, 513. Sweetmeat pudding, to bake, 260. Sweet scented pot, 522. Syllabubs, common, to make, 551 ; solid, ib. everlasting whipt, ib. Syrup, of pine apple, 338 ; orange, ib. captlaire, ib. cloves, ib. orgeat, ib. mulberries, 339 ; cherries, ilT. Stone, remedy for the 593. Surfeit water, 593. Stomach, Greek remedy for a weak, 600. T Tables, gardener’s, 450. - — marketing, - for calculating servants’wages, income, &c. - -- -- for calculating the interest of money, &c. Tanning, preservation from, 560. Tansey pudding, 253, Tape worm, powder of the root of the male fern, for, 552. Tapioca pudding, to bake, 260, Tart de mol, 275 Tartlets, 277. Tarts, general observations on, 262; iceing for ditto, 276. Tea, green, to make from strawberry leaves, . ^ Teal, instructions for chusing, 33,; to ' roast, 176 ; to hash^ or mince, 189, Teeth, opiate for, .519; Delcstot’sditto* ib tincture for, ib another, ib. Teeth, to make them beautifully white, 560. Tench, instructions for chusing, l4; to fry, 1.54. Tench pie, 272. Thirst, to quench, when drink is de¬ sired, 553. Thirst balls, for travellers to make, 512. Toast, anchovy, to make, 369 ; another way, ib. Tongues and udders forced, 204i Toot'i powder, 522. Tradesmens’ .directory. Transparent pudding, to bake, 260. Trifle, to make, 350 ; whip for, 3527 Tripe a-la-Kilkeiiny, 204. Tripe, to fry, 182 ; to fricassee, 191, Trout, instructions for chusing, 8; to boil, 142 ; to broil, ib. to stew, ib. Trout pie, 272. , Turbot, instructions for chusitjg, 9; t» boil, 143; to fry, ib. to bake, ib. Turbot pie, 271. Turkey a-la-daube, 214. Turkey, in a hurry, 214. Turkey, instructions lor chasing, S3 ; to boil, 114; to roast, 174; to roast with chesnuts, 175 ; to stew, l86; to hash, or mince, l''89; soused ditto, in imitation of sturgeon, 231. Turkey with ragoul,2l3. Turnips, to boil and mash, 242. Turtle, instructions for chusing, 37 ; t* dress in the English way, 195; ditto, in the West Indian way, 197 ; ditto, in a plain way, 198 ; mock ditto, ib. Throats, sore, fumigation for, 570. V 'Varnish, yellow, 623; ditto for baskets, &c. ib. Veal a-la-bonrgeoi,se, 205. Veal, instructions for keeping, 42 ; in- ■structions for chusing, 24; to boil, 162 ; loin of, to roast, 170; fillet, to roast, ib. shoulder, to roast, 171; to bake, 177 , to stew, 183 ; to hash, or mince, 188; to ragout, 183; hams, to cure, 229. Veal olives, 20.5. V'eal pates, 278. Veal pie, 264 ; rich ditto, 265 ; ditto a liautgout, ib. raised ditto, 268. Vegetable pie, 270. Vegetables, a neat dish of, 241 ; to keep, 242; to dry, 243; general observations on, ib. Vegetable syrup, 600. “Vemson, instructions for chusing, 22 ; to 4 li MO. 20 634 - INDEX to boil, 163; to roast, 169; to fry, 180 ; to hasli, or mince, 188. . Venison pasty, 266. Vermicelli pie, 270. Vermicelli pudding, to bake, 261. Verdigrease, substitute for, 596. ■ Vinegar, method of making with malt liquor, 579. Vinegar, common, to make, 317; cyder, ib. elder flower, ib. garlic, 318 ; gooseberry, ib. sugar, ib. tarragon, 319; wine, ib. essence of, ib. camp, 368. Vitriol, acid elixir of, 556. Vitriolic ether, good effects of for animals, 534. VoleveOt of fish, 270. Udders, to roast, 172 ; to boil, 178. Umbles of deer, 208. Umbrellas, &c. varnish for, 585. W Wafers, in cakes, 280; ditto, 301; ditto, for letters, 542. Wash balls, to make, 515. Waters, made of jelly, 353; currant, ib. fresh currant, 354; rasberry vinegar, ib. Water, simple method of purifying, 561. .Wen, cure for, .532. Westminster market, account of, 21. Wheat-ears, instructions for chusing, 33. Whigs, to make, 301. While braize, to make, 125; brown ditto, 126 ; dry ditto, ib. Whitechapel market account of, 21. White game, instructions for chusing, 32 ; to hash, or mince, ) 89. White potttage, to make, 115. Whitings, instructions for chusing, 13; to boil, 1.50 ; to broil, ib. White puddings, in skins, 253. Whooping cough, remedy for, 584. Widgeons, instructions for chusing, 33; to roast, 176; to hash, or mince, 189. Windsor soap, to make, 519. Wine, liquid test for discovering the poisonous adulteration of lead in, 574. Wine, method of detecting if there be any brandy in it, .504. Wines, English, general observations on, 397; raisin wine, to make, ib. currant, 398; another way, ib. goose¬ berry, ib. pearl ditto, ib. damson, 399; another way, ib. cherry, ib. another way, ib. black ditto, 400^ rasberry, ib. strawberry, ib. mul¬ berry, ib. blackberry, ib. grape, 401, quince, ib. apricot, ib. clary, ib. lemon, ib. rasberry, another way, 402; orange, ib. cowslip, ib. elder, ib. anotiKer way, 304; elder flower, ib. English claret, ib. ditto, cham¬ paign, ib. port, 404; mountain, ib. seragossa, ib. fig, ib. ginger, ib. tur¬ nip, ib. rose, 405; birch, ib. sage, 400; balm, ib. mead, ib- finings, for, ib. another way, 407. Woodcocks, instructions for chusing, 32 ; to roast, 176; to stew, 186; to hash, or mince, 189. Wood, method of preserving from injury from lire, 55o. Wood, patent powder for preserving the colour of. See. 536. Woodsraoke, easy substitute for, 529. Wood strawberries, for stone and gravel, 553. Woollen or stuff, crimson dye for, 553. Woollen, to take grease spots from, 517 ; to preserve from moths, 518. Worm powder, 579. Worms in the face, to remove, 559. Wrinkles, to remove, 560. Y Yeast dumplings, 2.53. Yeast, to make, 309; ditto with pease, ib. Yeast, method of generating, 593. Yorkshire cakes, 368. Yorkshire pudding, to bake, 261. rSlNTBD BT JAMIS CUNOKB, XTtl'ULMlCj LOMOOtS. r jNiiw iiuuKs JUsT PUBLISHED BY JAMES CUNDEE, \bion Press, Ivy -Lane, Paternoster-Row, London. And Sold by all Booksellers and Dealers in Books in Europe and America. A suitable Comfianion to the HOLY BIBLE, recommended to the attention of aU Christian Families. The Rev. Mr. SMITH'S NEW AND IMPROVED QUARTO EDITION OF WHISTON’S . JOSEPHUS, h upwards of Thiny beautiful Engravings from onsinal Des gns, cornplelect in Sixty weekly Numbers, forming Two handsome Quarto Volumes. 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Coniaimtig upwards of 300 Pages, -25.6(1. hall bound. SELECTIONS from the WORKS of MA DAMK DE GKNLIS. Consisting ))rincipally of Precepts, Max ims, and Keilcctiuns, Moral, Religious,and Sentimental, sma! Svo. 5s. Lo.irds. CHURCHILL’S ISiew Praclical Family Vkysician; Dcflicatcd to Willi:)ni Wilberforce, Ksq. M. P. This Uny is published, printed in Octavo, upon t lie Wove Demy Paper; and to lie conipleled in Twenty weekly Numbers, Price 6d. each; Number I embellished v.ith a well engraved Portrait of the .Author), of I'lIF, NEW PRACTICAL FAMILY PHYSICIAN, Or, imprnve/l Donustic Metlical Guide. Containing a very plain Account of the Causes, Symptoms ltd iMethod ol curing every Disease incident to the Human Body; With the most safe and raliona leans of prevei.liiig them, liy an approved Plan of Regimen, Air and Exorcise, adapted to the Use o fivate Families, together with ohservaiions on the effects of the Passions and their influence oi re profluctiori and pretention of Disease ; including ample instructions taParents and Nurses, respect ig the Disorders peculiar to Children. To which i.s added a very extensive Collection of Medicines ant jiescriptioiis, according to the most recent Practice of llie London and Edinburgh Colleges of Phy |cians; with Clbservalions on Sea Bathing, ,aud Mineral Vfaters, rendered so easy and familiar as tt e perfectly intelliaihle to every Cauacitv. The whole composed, selected and arranged by THOMAS FURLONG CHURCHILL, M. D. Practilimer VI Midwifery ■, Author nf “ the Medical Remembrancer; or. Pharmaceutical Vade JUecuni,” " Elements of ihe Practice of Midvitferyfi’ <^c. f'f'or/c, may be had for Inspection, and if^iot approved, can be returned. u . . , ■ - -- ---- ' BURDER’S NEW FAMILY BIBLE. IN WF.KKLY NUMfiEKS. AND IN aUAETERLV PAK PS; Upon an improved Plan, with upwardsof S.xiy Enoravjnos, tidiu Original P.untinos, b, lii first Masters of the Old School; furniiag 'i’wo handsome Quarto Voluim s. THE SCRIPTURE EXPOSITOR: A NKIVCOMMENTARY, CRITICAL AND PRACTICAL. ON THE HOLY BIBLE. In which the difficult Passages will he explained. Mistranslations corrected, and apparent Contn dictions reconciled, by reference to the Labors of the most celebrated CRITICS AND COABIENTATORS, ANCIENT AND MODERN: Snti particularly to tl)t Creasures of eastern Hi'teratuce. Incorporating an Historical Account of the Customs and Manners of tliose Nations of the £a» in which the various Transactions took place recorded in the Holj> Scriptures,. By rtUtCT. SAMUEL BUJIDER, A. M. Aullwr ul ■' ORIKNTAL CUSTOMS, &f. &e. IT may reasonably be expected that a candid e.xplanation sliould be given of the Motives, and Plj ®f the Commentary on the Sacred Scripture.s, now submitted to the Public. Many Cscellent worL explanatory of the Oracles of Ood, liave been publi.shed, and within a lew yeais jjast tJidr fflumhe lias been augmented by Expositions of the Divine Volume, which are botii valuable and arsefui The present Commentary is not designed to sujiersede the use of others, but to concentrate thet excellencies, and collect into one focus the beams of light they have diffused over the inspired Vu lurae. Other objects indeed of an original n.iture are steadily kept in view, one of which, k s material to state, is an uniform endeavour to illustrate the Holy Bible, bt' the assistance of Easten Customs and Literature in general. To this particular study llie Author has been long accustomed and the fruits of his labors are already before tlie Public. Much important iiiformalion of the sa.M nature yet remains scattered both in Ancient and Modern Writers, which it has been his endcuvo to collect and render subservient to the present work, 71iose passages of tiie Scriptures whose mean ing may bo easily ascertained, are passed over ip silence, as it Ibriiis a disiiuguishing feature of tin SeniPTURK Expositor, to atteui|)t uji elucidation o? those that are the most difficult. 'J’he .Vutho wishes it also to be explicitly understood, that wlile Sacred Criticism is properly regarded, tin work is accommodated to liie devotion of the Closet and Family, as tlie doctrines of Revelation ar< explained in their proper place, and each cliupto' accompanied with Practical Refleclions, adaptei to impress the mind with the principal subject.s contained in it. The Marginal Pleadings are jiro served, and what room can be otherwise spar'd, is occupied by appropriate Scripture Rclcreiicgs While we endeavor to explain the 'Void of G'd by the aid of human learning, it should not be foe gotten that .Scripture is the most infallible inte’preter of itself. To render the work complete, it cup tains an Introduction to the Bible, which ircliidcs a diversity of articles to assist the reader in per using the inspired pages. And to the whole is annexed a Summary ot Scripture (Jeograp.by, Clirono logy, and other valuable and apj)ro[)riate natter, concluding with a General Index ot the subject comprised in it. Four pages, properly di idcd, iniendcd as a Family Rtcoun lor marriages, birth, deaths, &c. &c. Oxford House, Hackney Road. SAMUEL BURDEP June 1, 1803. Albion Press ; Printed for Ja mbs Ivj' Lane, Paternoster-row; IVilt.ia.'us and Smith, .Sia tioners Court; BrT"'^^> Paternoster-Row; Mathews and Leigh, Strand ; .iiid T. CoNDER, Bucklersbury, London. And may be Iiad on appliei?”" Newsmen, Stationers, Dealers in Books, Carriers, Haw kets, and all oUier travelling the Country, and going to and from Londoa to variots Parts of the Kingdom, PLAN AND ARRANGEMENT OF BURDER’S NETV O UARrO FAMIL Y BIBLE. THE Paper is of a superior fabric; and each Number contains Sixteen Pa<. of well printed Demy Letter-Press, and in every other Number is given a highi finished Engraving, price Eight Pence each. A few Copies are printed on Whatman's superfine Wore Royal Paper, with Ink of peculiar quality ; hot-pressed, and Proof Plates, at One Shilling each Number. e The Work is also published in Parts, the Demy Edition, price Eight Shileini each; and the Royal, Twelve Shillings ; containing Six Plates in each Pa. handsomely done up. The Numbers are regularly published weekly ; and the Parts quarterly. Uniformity in Plan and execution are among the principal objects of their atter tion throughout the prosecution of the Work. *** Those persons uho consider the AVOCRYPHA, as an indispensible appendage . this "work, ore respectfidly injormed, that it ’Will be printed in an uniform manner, an published at the end, so as to bind up in its proper place, and may be had at the option i the subscriber separately. The Engravings are executed by the first Artists, from Original Paintings by th most celebrated Masters of the Italian, Flemish, Dutch, Spanish, French, German, an^ Fnglish Schools, which will be enriched with appropriate Ornaments, from Origin! Designs, in a manner peculiar to this Work. The following among others, will be given 1. THE L.4ST SUPPER* .. Leonardo da Vinci 2. The Womau taken in Adultery.... Can-acci 3. Paul preaching at Athens. Raphael 4. Stephen stoned...West 5. Ananias struck dead. . . . . Rapltacl 6. Miraculous draught ot fishes ....Dittc 7. Paul and Barnabas at Lystra. Dino\ 8. Elynias the Sorcerer struck blind..Ditto 9. Descent from the Cross- Rnhens'^ 10. Triumph of Mordecai. Eckhoiit ' 11. Abraham and the Angels_ ....Murillo 12. Elijah raising the Widow’s Son.. Northcot 13. Christ in the Garden ... Lauri 14. Presentation in the Temple_ Bembrant 15. Joseph’s two Sons receiving the blessing c Jacob _.....___B'Vst 16. AVitch of Endor ..............Ditto n. Noah’s Sacrifice.. Andrea Sarch IS. Hiram sending presents to Solomon Ec/c^o; &c. &c. &c. With many others illustrative of the IManmrs and Customs of the Eastern Nation a.t the periods alluded to i\ the Sacred Scriptures. * It is to he ob'^erved,'that the present embellishraats are of a nature peculiar to this Edition o the Holy Bible, which have been procured at a great Wpence. The celebrated subject of " Thi Last Supper,” in particular, never having been engravedbut by the famous Rapha£L Morohan, ii a large size, .a few proofs only of which arc now on sale at Iprty Guineas each. pnifJTED BV JAMKS CUNDEfe, 1VY-LAN£, 1.0NI>Oi{.