\ 
 
V. 
 
 THE 
 
 NEW BEDFORD 
 
 BY 
 
 P. H. MENDALL 
 
 NEW BEDFORD: 
 
 CHARLES TABER & CO. 
 
 1859. 
 
TX-ns 
 
 z^ frz. 
 
 Entered according to Act of Congress, in the year 1858, 
 
 By Mks. p. H. Mendall, 
 
 In the Clerk's Office of the District Court of the District of Massachusetts 
 
 •y transfer rrut. 
 Pftt. Office Jbib, 
 1014. 
 
 E. ANTHONY, PRINTEE, 
 
 Standard Office. 
 
RECEIPTS. 
 
 MEATS, &c. 
 
 ALAMODE BEEF 
 
 Take a round of beef that weighs twenty 
 pounds, cut out the bone and wrap the skin 
 over so as to make a handsome round. Wash 
 and drain it ; grate a large nutmeg, as much 
 salt and a little less of pounded cloves, mix them 
 together and rub over the sides of the meat well. 
 Then pour over three pints of Claret or Port 
 wine, and let it remain all night. Take a long 
 piece of strong cloth the width of the beef, wind 
 it round very tight and sew it. Make the stuff- 
 ing of two pounded crackers, sweet marjoram, 
 pepper, salt, a nutmeg, butter, wine and one or 
 two eggs, cut deep holes in it and put in the 
 stuffing. Then rub over as much spice and salt 
 as you did before. Put a piece of twine or tape 
 over it, that it may more easily be taken from 
 the pot. Place a drainer in the bottom and put 
 in the beef with about half of the wine, adding 
 the remainder mixed with three pints of water, 
 
4 RECEIPTS. 
 
 as it may require. Three hours over a sIoa 
 steady fire will cook it sufficiently. Add to th 
 gravy a little salt and pepper and then the dis] 
 is done. 
 
 TO BARBACUE A PIG. 
 
 Cut it open on the back, cut off the feet am 
 clean the head as for roasting ; wash it wel 
 then dry it and sprinkle over Cayenne peppei 
 salt and sage. Put the in.«;ide on a gridiron ani 
 let it remain an hour, taking care to baste th 
 skin with sweet oil, then turn it and take thre 
 fourths of a pound of butter to one pint of Poi 
 wine, melt the butter in it and baste the insid 
 which lies uppermost continually with it. Tw 
 hours will cook one of seven pounds weigh^ 
 For sauce, take the inwards and boil them a: 
 hour, with a dozen cloves, a little salt and a fe> 
 pepper corns, then chop them fine, add swee 
 herbs, a little sage if you like it, considerabl 
 white wine, some of the liquor in which it wa 
 boiled, more pepper and salt if necessary. 
 
 TO COOK A ROUND OF BEEF. 
 
 Cut holes in it and fill them with rich stu] 
 fing, then put it in a pot with half a pound c 
 butter made hot, let one side brown before i 
 is turned, shake the pot often to keep it fror 
 
MEATS, &C. 5 
 
 sticking, then add water and let it cook from 
 one to one and a half hours ; thicken the gravy 
 and add wine, put in a little water at a time, 
 but be careful it does not dry away and burn. 
 
 BEEF OLIVES. 
 
 Cut slices half an inch thick and four inches 
 square, of cooked or raw beef, pound them, rub 
 on salt, pepper, sweet herbs, cloves and nutmeg, 
 then roll them tight and tie them ; roll each 
 piece in an egg beaten, and then in seasoned 
 crackers pounded fine, fry them in beef drip- 
 pings or lard for a little while, just making them 
 a light brown, then stew them gently for an 
 hour or more in the gravy, which should be 
 made by boiling up the bones with an onion, 
 salt, pepper, &c., as you would for common 
 gravy thickened with a little browned flour, 
 skim oif all the fat that rises. Veal or mutton 
 may be done in the same way, taking off all the 
 fat part. 
 
 VEAL CUTLETS. 
 
 Pound the veal well, cut it into small pieces ; 
 beat-up two or three eggs, into which dip the 
 veal, then into crumbs of bread or pounded 
 cracker, (add if liked, herbs with the eggs and 
 pepper, and salt). Fry the cutlets brown in 
 
 A2 
 
O RECEIPTS. 
 
 lard, when done take them out and pour into 
 the pan a little milk or cream, dust in also a 
 little flour, pour this gravy over the veal and 
 send to table ; stew some tomatoes, season with 
 pepper and salt, pour them into gravy and let 
 it stew together a few minutes, pour over the 
 cutlets and serve. 
 
 MUTTON CHOPS. 
 
 First dip them in egg ^nd afterwards in bread 
 crumbs or pounded cracker. Have the lard 
 hot when you put them in. Fry them brown, 
 then take them out of the pan to make the 
 gravy. Toast two slices of bread very brown 
 and pound it iine. Turn the toasted bread 
 with a table-spoonful of vinegar into the pan, 
 add pepper and salt ; after turning, put back 
 the chops and cover them with the gravy until 
 entirely heated through. Pour all into a dish 
 and send to the table as hot as possible. 
 
 TO ROAST MUTTON LIKE VENISON. 
 
 Take a leg of mutton, rub it over with salt- 
 petre and hang it in a moist place two days, 
 wipe it two or three times in the day with a 
 cloth, then put it in a pan ; boil a quart of Port 
 wine, pour it boiling hot over your mutton, 
 cover it close two hours, take it out, baste it 
 
MEATS, &;c. 7 
 
 frequently with the sauce-liquor or butter, have 
 a brisk fire. One and one half hours will 
 bake it. 
 
 TO STUFF A FILLET OF YEAL. 
 
 Take a slice or two of the fillet, and a few 
 slices of pork, chop these very fine, add sweet 
 herbs, pepper and salt, if the pork does not 
 make it soft enough, moisten it with an egg. 
 
 WHITE FRICASSEE. 
 
 Two chickens. Skin and cut them into little 
 pieces, lay them in warm water to drain out the 
 blood, then dry them in a cloth and put them 
 into a stew-pan with milk and water, stew them 
 till tender, then take them out with a fork, 
 strain the liquor, return to the pan again with 
 half a pint of the liquor, a half a pint of cream, 
 the yolks of two eggs, a little mace, a glass of 
 white wine and a piece of butter rolled in flour. 
 
 FRICASSEED CHICKEN. 
 
 Put the chickens into a pot and stew them 
 in a little w^ater until quite tender. Take them 
 out, cut them into pieces, put them back into 
 about half the quantity of the water they have 
 previously been boiled in, with pepper and salt. 
 Let them stew until entirely cooked. Have 
 ready a gravy of a pint of cream, half a tea-cup 
 
8 RECEIPTS. 
 
 full of Port wine, butter the size of an egg, a 
 little salt, black pepper and a little red. Take 
 the chicken from the pot, and when laid upon 
 the platter pour the gravy hot over it. The 
 liquor in which the chicken was boiled may be 
 added to the gravy or not, as you choose. 
 
 TO CURHY CHICKEN. 
 
 Dissect and par-boil your chickens in as little 
 water as possible. Than remove them from the 
 kettle and in the liquid fry two or three thin 
 slices of pork, with an onion or two ; then re- 
 move the pork, replace the chicken with the 
 liquid, and let it boil again, and add more water 
 if necessary ; make a little thickening and to 
 it add one table-spoonful and a half of curry 
 powder, and let it boil again for a few minutes. 
 When served, garnish the dish with small balls 
 of boiled rice, or always have plain boiled rice 
 as a vegetable. 
 
 CHICKEN PIE. 
 
 Cut the chicken in small pieces and put them 
 on to cook with just water enough to cover 
 them. When about half done take out the 
 chicken and rub some pepper, salt and flour 
 with sufficient butter to make a rich gravy; 
 when cool roll out your crust and put round 
 
MEATS, &C. 9 
 
 the sides of the dish, let it come over the edge, 
 then cut some narrow strips and put round 
 twice on the top of that ; put in the chicken 
 and fill the dish about half full of gravy, save 
 out plenty to eat with the pie. If there does 
 not seem to be enough rub some butter with 
 flour and seasoning and put in small pieces 
 among the chicken, and put in some water, then 
 cover the dish with a thick crust, cut out a 
 round piece from the centre of the pie, then roll 
 some crust a little thicker than you would for 
 a common pie, and cut eight leaves, you can 
 mark round a table-spoon to shape them, mark 
 them through the middle and each side to 
 resemble a leaf, then lay on four opposite each 
 other, then the other four between those, take a 
 narrow strip of the crust and cut it fine at one 
 edge, then roll it up and put it in the centre ; if 
 properly done you have a very handsome pie. 
 Bake gradually until the crust is done. 
 
 A VERY NICE OYSTER PIE 
 
 Can be made in the same way, prepare the 
 oysters as you would to bake. 
 
 TO MAKE A STEW-PIE. 
 
 Cut your meat or fowl in small pieces, wash 
 and put it on a colander to drain ; cut a few 
 
10 RECEIPTS. 
 
 slices of pork and fry out all the fat, then take 
 them out and put in the meat with water suffi- 
 cient to cover it, season well with salt and 
 pepper, (a piece of pepper pod is very nice) add 
 water if necessary, but do not get too much at 
 first, peel some potatoes and cut them into two 
 pieces; have a crust ready made of raised or 
 soda bread with a little shortening, and three 
 quarters of an hour before dinner take out a 
 few pieces of meat to make room for the pota- 
 toes to go into the gravy, replace the meat, 
 make up the crust like flat dumplings and place 
 them round the sides of the pot ; stir some thick- 
 ening and put in just before you take it up. 
 You must not have a rash heat, it will burn if 
 you do — should you want your gravy very rich, 
 a few slices of onion might be fried with the 
 pork. 
 
 BEEF STEAK PUDDING. 
 
 Cut your meat in small pieces, put it in a 
 stew-pan with water to cover it ; season with 
 pepper and salt, cook it about half an hour, 
 thicken the gravy with some butter and flour 
 rubbed together,, then set it away to cool, make • 
 a rich crust, put your pudding cloth in a large 
 bowl, roll the crust out thick, and lay in, and 
 when the gravy is cold put in the meat, and a 
 
MEATS, &C. 11 
 
 part of the gravy, (save part to eat with the 
 pudding,) make it quite tight and tie the cloth 
 firm, put it in boiling water and cook from one 
 and a half to two hours. If the steak is tough 
 it should be pounded before it is cooked. Any 
 other fresh meat will do to make such a pudding, 
 and it is a good way to use up cold meat. 
 
 TO BOIL A HAM. 
 
 Boil a ham moderately from three to four 
 hours, according to the size, when done, take 
 o:^ the skin and set it in the oven until the fat 
 is nicely browned. 
 
 TO MAKE SCRAPPLE. 
 
 Take the heart, kidneys, sweet-bread, melts 
 and liver and put them to boil. The liver will 
 be done sufficiently in an hour. Chop all very 
 fine, take the skins and scraps unfit for sau- 
 sages, the feet and tongue, boil them all very 
 tender, chop them fine and return them to the 
 liquor they were boiled in, salt, pepper and sage 
 must be added according to the taste; when 
 boiling, stir in buckwheat meal to the thickness 
 of mush, keep it stirring while it boils to pre- 
 vent it from burning ; it need not boil long. 
 
 SAUSAGES. 
 
 Forty-six pounds of meat, three fourths of a 
 
12 RECEIPTS. 
 
 pound of salt, three ounces of black pepper, 
 half an ounce of sage, and a table-spoonful of 
 red pepper. 
 
 ANOTHER. 
 
 To ten pounds of meat, three table-spoons 
 full of salt, three of sage, one of black and one 
 of red pepper. 
 
 VEAL SAUSAGES. 
 
 Chop equal quantities of lean veal and fat 
 pork, a handful of sage, a little salt, beat all in 
 a mortar and roll out like doughnuts and fry 
 them. 
 
 TO HASH MEAT. 
 
 Take fresh meat and cut it in small pieces 
 with a knife, then add the gravy if you have 
 any, if not put in water and rub some butter 
 and flour to thicken it. Season with pepper 
 and salt to the taste. 
 
 TO HASH COLD HAM. 
 
 Take the lean and chop it fine, add water 
 sufficient to cover it, beat two or three eggs and 
 when it boils, stir them in with some pepper, 
 take it ofl" as soon as the egg is cooked. Cod- 
 fish is good when managed in this way, but it 
 must be soaked first in hot water and made as 
 fresh as possible. Add a piece of butter. 
 
MEATS, &C. 13 
 
 BAKED FISH. 
 
 Take a middling sized fish or a very large 
 black fish, make a stuffing of bread, a little 
 pork chopped fine, sweet herbs, an onion, salt 
 and pepper ; place the fish in a bake-pan with 
 a little water, sufficient to keep it moist. Add 
 a glass of red wine, a little flour and butter. 
 
 TO STEW FISH. 
 
 After the fish is well cleaned put it into a 
 stew-pan with sufficient water, an onion stuck 
 with cloves, a bunch of sweet herbs, pepper and 
 salt, when it is almost done add a glass of wine, 
 a tea-cup full of catchup and a little flour and 
 butter mixed to thicken it. Toasted bread to 
 be placed underneath.it. 
 
 SCOLLOPED FISH. 
 
 Take any boiled fish when cold, mince it up, 
 put a layer in the bottom of a dish, add pepper, 
 salt and butter ; then sprinkle over a layer of 
 bread crumbs, place these layers alternately 
 until the dish is filled, over the top pour about 
 half a cup of cream and then bake. This is 
 excellent for breakfast. 
 
 STEWED LOBSTER. 
 
 Cut the lobster in pieces about an inch square, 
 place them in a stew-pan and over it pour a cup 
 
14 RECEIPTS. 
 
 of water, add a piece of butter the size of an 
 egg, pepper and salt to the taste, mix also with 
 it the green meat of the lobster and stew about 
 ten minutes. Just before taking it off add two 
 wine-glasses of Sherry, or Port wine if preferred, 
 let it scald but not boil. 
 
 STEWED OYSTERS. 
 
 Rinse two quarts of oysters in the liquor; 
 strain it and let it boil for a few minutes ; skim 
 it well, add a table-spoonful of flour, same of 
 butter well mixed with a tea-cup of cream, 
 black pepper and a little red, salt if necessary, 
 after boiling a few moments drop in the oysters 
 and boil ten minutes. 
 
 BAKED OYSTERS. 
 
 Take three pints of solid oysters, one dozen 
 crackers pounded, six ounces of butter, one cup 
 of the oyster water. Bake this quantity in two 
 shoal dishes. Wash the oysters in strong salt 
 and water. Take them out separately as dry 
 as you can. Butter your dishes, and put first 
 a layer of cracker, then a layer of oysters with 
 butter and pepper, then another layer of 
 cracker, oysters, «&c. Cover with the cracker 
 and put the water in just as you put them in 
 the oven. Flavor with wine if you choose. In 
 that case put in less of the oyster water. 
 
MEATS, &C. 15 
 
 BAKED LOBSTER. 
 
 Take the meat from the shell after it has 
 been boiled, chop it fine, add the yolks of three 
 eggs boiled hard, mix it together with sweet 
 oil, mustard, cayenne, &c., as for chicken salad, 
 wash the shell and put the ingredients into it 
 with a small piece of butter, strew over it 
 cracker crumbs and bake it in a moderately 
 warm oven half an hour. Add a little salt. 
 
 CHICKEN CELERY. 
 
 Boil two chickens, when cold take the meat 
 from the Ijones, chop it fine with the yolks of 
 nine eggs boiled hard, two heads of celery 
 chopped, add sweet oil, mustard, cayenne, a 
 little salt, mix it well together. 
 
 TO COOK A TERRAPIN. 
 
 Put them into boiling water, let them stand 
 till the nails will easily pull out, and the outer 
 scale of the shell will peel off with the black 
 skin. Then wash them in some warm water 
 and put in to boil again, until the shell will 
 crack easily by striking it with a knife. Re- 
 move the upper and under shell, take ofi* the 
 shoulders carefully, which will leave the liver 
 and gall exposed, so that you can remove the 
 gall and sand-bag. It must be done with the 
 
16 RECEIPTS. 
 
 greatest care, for if one particle gets in the 
 meat, it will not be eatable. Then cut all up, 
 allow a tea-spoonful of salt to every Terrapin, 
 the same of black pepper, red pepper and 
 mustard, add some cloves and mace. Mix it 
 well together, put a layer of Terrapin and a 
 layer of seasoning alternately till all is in the 
 stew-pan. Add the liquor that comes from 
 them while cutting them' up, a pint of Port 
 wine, one pound of butter to six Terrapins, 
 with bits of butter and flour as you would to a 
 chicken pie. Let them stew moderately and 
 keep them closely covered. Send ^hem to the 
 table in a deep covered dish. 
 
 TO DRESS CALVES HEAD TURTLE. 
 
 After the head and feet are clean, put them 
 in a pot with the inwards, and the brains tied 
 in a cloth, with some salt, boil them two or 
 three hours, then take the head &c. out after 
 you have skimmed it well, take out all the 
 bones and strain the liquor. For seasoning, 
 take salt, pepper, two or three onions chopped 
 fine, sweet marjorum, thyme or summer-savory^ 
 cloves pounded and nutmeg to your taste. Put 
 a layer of the meat in the pot and strew over 
 some of the seasoning, then put another layer 
 until all are in, pour over your liquor and put 
 
MEATS, &C. 17 
 
 it over the fire fifteen or twenty minutes. Take 
 the head out again and add to the browned 
 flour a little red wine, three eggs well beaten, 
 and a piece of butter, put this to the liquor and 
 let it boil up. 
 
 FORCE MEAT BALLS. 
 
 Take a pound of veal, half a pound of pork, 
 the same of grated bread, season it with red or 
 white pepper, parsley, mace and sweet herbs, 
 put in as much wine and eggs as will make 
 them soft enough to roll into balls, fry in hot 
 fat and put them in the soup. 
 
 TO STEW SWEET-BREAD. 
 
 After picking and washing perfectly clean, 
 put them in a sauce-pan with pepper, salt, one 
 very small onion, and milk and water enough 
 to cover them ; when done, which will be in 
 about half an hour, take them out and thicken 
 the gravy with some butter and flour, simmer 
 them a little in a deep dish with the gravy over 
 them. 
 
 FRENCH SOTJP. 
 
 Take the remains of cold beef, cut it up fine, 
 separate all the fat from it, break up the bones 
 in small pieces, boil them three hours strain 
 and stand it to cool, scrape off the fat again, 
 
 B2 
 
18 RECEIPTS. 
 
 put it in the pot with cabbage, turnips, celery 
 tops and any other vegetable you may have cut 
 in very small pieces, season it with salt and red 
 pepper; just before it is served, put in a 
 few pieces of toasted bread which will thicken 
 it sufficiently. 
 
 BEEF SOUP. 
 
 A hock of beef makes a nice soup, but it 
 should boil four or five hours, put in two or 
 three whole onions as soon as you have taken 
 off the scum, then when it is nearly time to put 
 in the vegetables, cut the meat from the bone 
 in small pieces, return them to the boiler, season 
 with pepper, salt, and sweet herbs, put in 
 some sliced carrots and potatoes ; dumplings are 
 an improvement to any soup that is made of 
 meat or fowl, but more particularly to beef soup ; 
 they are best made with part potato, like the 
 crust for apple-dumplings, but some make them 
 like pie crust ; they should be made small and 
 boil fifteen or twenty minutes. 
 
 VEAL SOUP. 
 
 Put on your meat in time to get to boiling 
 about two or two and a half hours before din- 
 ner — it depends on the size — add a piece of 
 pork nicely prepared, an onion, a little piece of 
 
MEATS, &C. 19 
 
 red pepper ; about three quarters of an hour 
 before dinner, put in some carrots and turnips 
 cut small, and when they have boiled fifteen or 
 twenty minutes some sliced potato and add salt 
 if necessary ; you cannot judge of the salt un- 
 til you know how much boils out of the pork ; 
 some like rice, it should be put in with the 
 meat, if you use it. If you do not use dump- 
 lings it is well to toast some slices of bread and 
 put in ; thicken with flour. Mutton soup can 
 be made in the same way, but requires more 
 boiling. 
 
 CHICKEN SOUP. 
 
 Chickens about a year old make a good soup. 
 Make a stuffing of dry bread soaked a few 
 minutes in cold water, so that it will chop 
 easily, but do not let it get too wet, chop with 
 a small piece of pork or butter, cayenne pepper 
 and salt to the taste ; some like a little mace ; 
 wash and wipe the chicken dry inside, put in 
 your stuffing, sew it up firm, then truss it nice- 
 ly and put it in to boil two and a half or three 
 hours ; put in a piece of pork and make the 
 soup in the same way that you would of veal. 
 
 CLAM SOUP. 
 
 Wash about a quart of clams very nice, put 
 them in a colander and pour cold water over. 
 
20 RECEIPTS. 
 
 put them on the fire with very little water 
 and let them boil until the shells open, 
 then turn the water into a pitcher to settle, 
 measure a pint for the soup, take your clams 
 from the shell, cut off the hard part and rinse 
 them well in the remaining clam-water, if you 
 have any, if not in salt and water ; then put on 
 the clam water with a pint, of pump water and 
 a little piece of red pepper, when it boils take 
 off the scum and put in the clams with a pint 
 of milk or half a pint of cream, thicken it as 
 you would other soup ; some like a little mace. 
 
 OYSTER SOUP. 
 
 Take three dozen of oysters, strain the liquor, 
 then add a quart of water, one pint of cream 
 and milk, piece of butter the size of an egg 
 rubbed in flour, a little mace, some red pepper 
 and salt, boil this ten or fifteen minutes, then 
 add the oysters and give these a boil for a few 
 moments. This quantity will make a tureen 
 full. 
 
 CHOWDER OF FISH OR CLAMS. 
 
 Cut in slices some pork, try out the fat, put 
 in two or three onions sliced, brown these and 
 take all out but the liquor, skin the fish, cut it 
 up, season all with salt, red or black pepper. 
 
MEATS, &C. 21 
 
 Peal and slice some potatoes, add with boiling 
 water enough to cause them to boil about one 
 half an hour, or until the potatoes and fish are 
 done ; thicken it w^ith about two table-spoons 
 full of fiour in a gill of cream. 
 
 BEAN SOUP. 
 
 Soak some nice white beans all night, change 
 the water and put them on the fire, when hot 
 change again, add plenty of water and put 
 them on to parboil, put a piece of pork in 
 another boiler and partly cook it, then put your 
 pork in w^hatever you intend for your soup and 
 put in plenty of water, as soon as the beans 
 begin to break, skim them out and put them with 
 the pork, add a piece of red pepper pod, or some 
 cayenne, the pod is best, if the pork is like 
 to be done too much it should be taken out, at 
 a suitable time put in some slices of turnip and 
 when they have boiled a while some potatoes, 
 and twenty minutes before dinner some Indian 
 dumplings, stir a thickening with a little flour 
 and some fine Indian meal. It can be made 
 with beef instead of pork, but it must be boiled 
 a good deal before it goes into the soup or it 
 will be too salt. 
 
22 RECEIPTS. 
 
 CORN SOUP. 
 
 Boil six ears of corn in just water enough to 
 cover them, after boiling until quite tender, 
 take out the corn and cut it from the cob, put 
 the cobs into the water again and boil an hour, 
 take them out and put in the corn, a little red 
 pepper and some salt, then add a quart of milk, 
 make it boil and add a piece of butter rubbed 
 with flour. 
 
 ANOTHER. 
 
 Grate corn from four ears, boil the cobs in a 
 quart of water a few minutes, take them out, 
 put in the corn, boil five minutes, add two 
 beaten eggs, a cup of milk, two spoonfuls of 
 flour, salt and pepper and boil up. 
 
 PEA SOUP. 
 
 Soak over night one pint and a half of peas, 
 add six quarts of water, one pound of pork, boil 
 five or six hours. Strain through a colander, 
 then add pepper, salt, and some more water if 
 necessary. 
 
 TO BAKE PORK AND BEANS. 
 
 Prepare the beans as directed for bean soup, 
 then parboil a piece of pork and take the rind 
 off carefully so as not to waste any, and cut it 
 
MEATS, &C., 23 
 
 in very small squares on the top, skim your 
 beans out from the water and put them in a 
 deep dish or iron basin, with a piece of red 
 pepper and water to nearly cover them, make a 
 place in the center large enough to admit the 
 pork, set them in the oven to bake from an 
 hour and a half to two hours, according to the 
 quantity, add boiling water if they are like to 
 get too dry. 
 
 TO BOIL SALT MEAT. 
 
 Wash your beef, pour cold water over and 
 put it on the fire with a slow heat, take off the 
 scum as it rises, and let it boil as much as three 
 hours, about two hours before dinner wash your 
 pork, scrape the rind nicely and put it on in 
 another boiler with a small piece of red pepper, 
 if you wish to boil cabbage, cut the head in 
 quarters, wash and leave it in cold water until 
 about an hour before dinner, then put it in to 
 boil, if a large head give it more time, in about 
 ten minutes add the turnips, and twenty-five or 
 thirty minutes before dinner some peeled pota- 
 toes, some Indian dumplings would be very 
 nice, boil them twenty minutes ; if you wish to 
 cook beets or squashes they can be put in with 
 the beef. If corned beef is used, it can all be 
 
24 RECEIPTS. 
 
 put ill the same boiler, but the fat should be 
 taken off before the vegetables are put in. 
 
 TO COOK CODFISH. 
 
 Cut up your fish, put it on the fire in cold 
 water and let it heat very gradually, but it must 
 not get too hot, in about an hour scrape the 
 fish very clean and get off all the skin, then 
 put it in clean cold water, peal your potatoes 
 and put them on with the fish and plenty of 
 water in season for them to get to boiling in 
 time to be done for dinner ; the potatoes are 
 much better for boiling with the fish. I have 
 seen fish soaked until it was quite tasteless. 
 It wants to be served with drawn butter or 
 pork cut fine and fried a light brown, boiled 
 eggs, onions, beets, and squash, or stewed 
 pumpkin. 
 
 FISH BALLS. 
 
 Take the fish that is left, pick out all the 
 bones and chop it with the potatoes, and eggs 
 if there are any, then put in the butter or pork, 
 a little cayenne pepper, and mix altogether 
 with a spoon, make it up in flat balls and fry 
 out pork enough to have plenty of fat, roll the 
 balls in flour and fry them a light brown. You 
 will find them verv nice. 
 
FOR DESSERT AND EYENING. 25 
 
 A YORKSHIRE PUDDING, 
 
 To bake with roast, beef. To a quart of 
 milk, add four eggs beat light, three cups of 
 flour sifted and stirred into the milk with a 
 little salt. An hour before dinner take out 
 your beef and turn off the gravy, then turn in 
 the pudding, and set in a little iron drainer 
 made for the purpose, to rest the meat on and 
 set it back in the oven. 
 
 INDIAN DUMPLINGS. 
 
 Mix your meal with water that almost boils, 
 make them up and put them in to boil about 
 twenty minutes moderately, they will come to 
 pieces if they boil hard. Some prefer to stir 
 up the meal with hot water and put it in a 
 clean cloth, as they are apt to break if not prop- 
 erly managed. An hour will cook it in this 
 way. 
 
 FOR DESSERT AND EVENING. 
 
 BOILED HUNTER'S PUDDING. 
 
 Two pounds grated bread, two pounds of 
 currants, one pound of citron cut fine, one 
 pound of suet, one of stoned raisins, half a pint 
 
26 RECEIPTS. 
 
 of wine, two gills of brandy, one pound of 
 sugar, nine eggs, half an ounce of mace, cin- 
 namon, cloves and nutmeg ; boil five hours. 
 
 PLUM PUDDING. 
 
 One pound of flour, three fourths of beef 
 suet chopped as fine as possible, three fourths 
 of a pound of currants, one fourth of stoned 
 raisins, five eggs, a little lemon peel grated, half 
 of a nutmeg, one gill of cream, a little salt, two 
 table-spoonfuls of sugar, two of brandy; mix 
 them all together, and tie it up in a cloth, two 
 hours will boil it. Wine, sugar and butter for 
 sauce. 
 
 SUET PUDDING. 
 
 One cup of molasses, one cup of suet chopped 
 fine, one cup of raisins cut fine, three cups of 
 flour and one of milk, one tea- spoonful of 
 saleratus, one of nutmeg, cloves and cinnamon. 
 Boil in a cloth three hours. Sauce, whites of 
 two eggs beat to a foam, four table-spoonfuls 
 of sugar, flavor with brandy or wine. 
 
 ALMOND PUDDING. 
 
 Two pounds blanched almonds pounded with 
 a little cream, one half a pound of sugar, and 
 one of butter, beat together, the whites of seven 
 eggs, a little grated bread or sponge cake ; wet 
 with wine or a little rose water. 
 
FOR DESSERT AND EVENING. 27 
 
 WASHINGTON PUDDING. 
 
 Bake a sponge cake in a mould just as it is 
 wanted for dinner. When very hot spread 
 some hard sauce of butter, sugar and wine over 
 it. This will melt and soak into the cake. 
 Take a handful of blanched almonds, split them 
 in four pieces and stick them over the cake. 
 Eat with cream, wine and sugar. Let the cake 
 be served as hot as possible. Some prefer wine 
 turned over the cake instead of sauce, and to 
 eat it with soft custard. 
 
 ENGLISH PLUM PUDDING. 
 
 Three fourths of a pound of currants, one 
 half pound of raisins chopped fine, one half 
 pound of beef suet chopped fine, two table- 
 spoonfuls of sugar, one dozen eggs well beaten, 
 one half of a nutmeg or other spice, the crumbs 
 of the soft part only of one brick loaf of bakers 
 bread made very fine. Mix the eggs and suet 
 together, add the fruit, sugar and spice, then 
 the bread crumbs. Mix all well together. Boil 
 four and a half hours. Eat with wine sauce. 
 
 APPLE PUDDING. 
 
 One quarter of a pound of butter, well beat- 
 en with the same of sugar, four eggs well 
 beaten also ; mace or nutmeg, one pint of stewed 
 
28 RECEIPTS. 
 
 apples, two large spoonfuls of grated bread 
 and a glass of wine. You may put less butter 
 and more apples and bread, according to judg- 
 ment. It requires no sauce. Bake in a pud- 
 ding dish. 
 
 TAPIOCA PUDDING. 
 
 Pick and wash one teacup full of tapioca, 
 add five cups of milk, put it to heat, but not 
 boil, when the milk is quite thick, add four 
 eggs, a little salt, and bake an hour. Eat with 
 sauce. 
 
 RICE PUDDING. 
 
 Can be made in the same way as tapioca, 
 using two eggs only. A very nice rice pudding 
 can be made without any eggs and sweetened 
 to eat with butter. 
 
 CRACKER PUDDING. 
 
 Eight ounces of pounded crackers, seven 
 eggs, one quart of milk, six ounces of butter, 
 six of sugar, three fourths of a pound of fruit, 
 one glass of wine or brandy and spice to your 
 taste. Boil your milk and turn over the crack- 
 ers, butter and sugar, when cold add the other 
 ingredients. 
 
FOR DESSERT AND EVENING. 29 
 
 RICE CUPS. 
 
 To a tea-cup full of rice put three cups of 
 water, two of milk and a little salt, set it where 
 it will have a boiling heat, but it must not boil, 
 if it does it will stick to the bottom of the ket- 
 tle. When done, beat an egg with a little 
 white sugar and stir in while it is cooking with 
 a small piece of butter, when the egg is cooked 
 dip it into cups, wetting them first with cold 
 water, make a soft custard and when the cups 
 are cold, turn them into a dish and turn the 
 custard over them, or eat with sweetened cream 
 flavored with wine and nutmeg. 
 
 CUSTARD PUDDING. 
 
 Butter your pan very well, then lay a mix- 
 ture of currants and citron, alternately with 
 thick slices of bread and butter till your pan is 
 nearly full, then pour on your custard ; half an 
 hour will bake it. 
 
 TO BAKE APPLES FOR DESSERT. 
 
 Take nice ripe greening apples, peel them 
 and cut out the cores, fill the place with white 
 sugar, cut a strip of citron or lemon peel and 
 put in with the sugar, set them in the oven and 
 bake until they are soft. They are very nice to 
 eat with cream for dessert, or to put on the tea- 
 table. 
 
30 RECEIPTS. 
 
 QUINCES, 
 
 Are still better cooked in the same way with- 
 out the flavoring. 
 
 APPLE DUMPLINGS. 
 
 Peel nice mellow greenings, cut them in two 
 pieces and take out the core, then mash some 
 potatoes and sift through a colander, put in a 
 piece of butter and a little salt, then stir in 
 milk to make it about as stiff as pound cake, 
 add the white of an egg beat light, and mix in 
 flour to make it hard enough to roll, make up 
 your dumplings and put them in boiling water 
 with plenty of room. They will cook in about 
 half an hour. If the apples are large they had 
 better be cut in quarters and two or three 
 pieces put together for the dumpjing. 
 
 WHORTLEBERRY DUMPLINGS. 
 
 Make a crust as you would for short biscuit, 
 beat the white of one or two eggs very light 
 and stir in to prevent their boiling to pieces, 
 roll out pieces of a suitable size, put in the 
 berries and close them tight, have the water 
 boiling moderately all the time. They will 
 cook in twenty minutes or a little more and 
 should be eaten as soon as they are done — give 
 them plenty of room for they will rise in the 
 kettle. Soda crust is best. 
 
FOR DESSERT AND EVENING. 31 
 
 A NICE PUDDING WITHOUT EGGS. 
 
 Take a bowl the size of the pudding you 
 wish to boil, fill it up with slices of bread and 
 butter, with cut raisins or currants strewed be- 
 tween, when crowded full, boil milk and turn 
 in, let it stand fifteen or twenty minutes, have 
 your water boiling, set the bowl into the pud- 
 ding cloth and tie it up very tight, then set it 
 into the water. The bowl must be kept right 
 or the milk will run out. Boil from one to two 
 hours, according to the size. 
 
 ARROWROOT PUDDING. 
 
 A quart of milk, four tea-spoons of arrow-root, 
 three eggs, butter the size of an egg. Boil the 
 milk, then stir in the arrow-root dissolved and 
 the eggs together. To be eaten with sauce. 
 
 EVE'S PUDDING. 
 
 Six apples pared and chopped fine, six ounces 
 of bread crumbed very fine, six ounces of sugar, 
 six of currants, six eggs, salt and nutmeg. 
 Boil it three hours. To be eaten with hard or 
 soft sauce. 
 
 A PLAIN FLOUR PUDDING. 
 
 Eight eggs well beaten, a quart of milk, a 
 little salt, flour to make a thin batter. Boil it 
 two hours. 
 
32 RECEIPTS. 
 
 TROY PUDDING. 
 
 Take of raisins, suet, molasses and milk, one 
 cup of each, three and one half cups of flour, 
 one tea-spoonful of saleratus; boil it in a 
 cloth three hours. 
 
 SPONGE PUDDING. 
 
 One cup and a half of si\gar, one half cup of 
 butter, one cup of milk, four eggs, two tea-spoon- 
 fuls of cream of tartar, one of soda, make* as 
 stiff as pound cakes, fruit if you please. It can 
 either be baked or boiled one hour. 
 
 INDIAN. OR GROUND RICE PUDDING. 
 
 One quart of milk to eight large spoonfuls 
 of very fine sifted Indian meal, or six of ground 
 rice, six eggs and a piece of butter the size of 
 an egg; sugar and spice to your taste, one 
 wine-glass of wine or brandy with one pound 
 of raisins or currants. Bake it one and a half 
 hours. Thicken the milk with the meal or rice 
 the same as for porridge. 
 
 BIRD'S NEST PUDDING. 
 
 Pare and core eight or ten apples, fill the 
 middle of them with sugar, make a batter of 
 one quart of milk, six eggs, four or five spoon- 
 
FOR DESSERT AND EVENING. 33 
 
 fals of flour, a little salt, pour it over the ap- 
 ples and bake it three-fourths of an hour ; serve 
 with sauce. 
 
 ICE PUDDING. 
 
 Boil one quart of milk, or milk and water ; 
 then stir in four large table-spoonfuls of 
 Farina previously dissolved in a part of the 
 milk, continue the boiling from half an hour to 
 an hour. When done, turn it into a jelly- 
 mould, and place it in ice or cold water to 
 stiffen. 
 
 BAKED PUDDING. 
 
 Boil one quart of milk or water, and add the 
 Farina as above. While the mass is cooling, 
 take four eggs and half a pound of sugar ; beat 
 up well with a quart of milk and stir into the 
 mass of the Farina which should be luke-warm 
 at the time ; add spices if desirable. Put into 
 pans and bake. 
 
 DELMONICO PIE. 
 
 Four table-spoonfuls of corn starch, one 
 quart of milk ; wet the starch with a little of 
 the milk, heat the remainder till nearly boil- 
 ing, stir in the starch and boil a very few 
 minutes, then turn into a dish, add the 
 beaten yolks of four eggs, sweeten and sea- 
 
34 RECEIPTS. 
 
 son as for custard. Line two small deep 
 dishes with paste, pour the mixture in and 
 bake till the custard is done. After they are 
 taken from the oven let them cool, take the 
 whites of four eggs and beat to a stiff froth, 
 then flavor three table-spoonfuls of fine white 
 sugar with lemon, or anything else preferred, 
 stir well into the whites, and divide the mixture 
 over the two pies. Heturn them to the oven 
 only long enough to give them a delicate brown. 
 
 DROP CAKES. 
 
 One pint of cream, four eggs, one tea-spoon- 
 ful of saleratus or soda, a little salt, flour for 
 a rich batter. Eat with sauce. 
 
 ANOTHER. 
 
 One pint of milk, two eggs, one tea-spoon- 
 ful of soda, a little salt, a small piece of butter 
 melted, and one pint of flour just sifted. Eat 
 with sauce. 
 
 BERRY PUDDING. 
 
 One cup and a half of sugar, butter the size 
 of an egg, one half pint of milk, one tea-spoon- 
 ful of soda dissolved in milk, two tea-spoon- 
 fuls of cream of tartar sifted in flour, three 
 eggs, one pint of berries, make as stiff as pound 
 cake. Boil two hours. 
 
FOR DESSERT AND EVENING. 35 
 
 WHITE POT. 
 
 For a quart of milk, two table-spoonfuls of 
 flour and one of Indian meal, two of molasses 
 and one egg; scald the milk and stir in the 
 above, beaten well together ; let it hang over a 
 gentle fire one hour. 
 
 MINUTE PUDDING. 
 
 Boil your milk, add a little salt, and stir in 
 sifted flour while boiling, until it is stiff enough 
 to mould, keep stirring until well cooked, put 
 in a bowl and turn out to eat with sauce. Wet 
 the bowl with cold water. 
 
 HASTY PUDDING. 
 
 Boil some water and thicken with flour as 
 you would for thin starch; sift some coarse 
 meal and stir in until it is quite thick ; keep it 
 boiling all the time you are putting in the meal, 
 which must be done gradually, salt to the taste, 
 boil it well. Put it in a bowl and turn out, eat 
 with cream and molasses. 
 
 RICE PUDDING WITHOUT EGGS. 
 
 One quart of milk, two table-spoonfuls of 
 rice, a piece of butter as big as a walnut, sugar 
 to the taste. Bake two hours and stir often 
 while baking. 
 
36 RECEIPTS. 
 
 RICE PIES. 
 
 One quart of milk, six eggs, one cup of sugar, 
 one cup of ground rice. Cook the rice a little 
 in the milk, stirring it constantly while on the 
 fire, and put the egg in when hot. The rind 
 of two lemons, and the juice of one, or any flavor 
 you choose. 
 
 SAUCE FOR PUDDING. 
 
 Make a light hard sauce of butter, sugar and 
 wine. Thicken some boiling water with a little 
 flour ; while boiling, turn it upon the sauce 
 and stir it briskly. Send it hot to the table 
 with the pudding. 
 
 ANOTHER. 
 
 One cup of sugar, one half cup of butter, 
 a heaping tea-spoonful of flour well beaten, add 
 a cup nearly full of boiling water, and stir until 
 it has boiled up once. 
 
 ANOTHER. 
 
 Beat the white of two eggs very light, then 
 beat in sifted white sugar as you would for 
 frosting, add a little melted butter and flavor 
 with wine and nutmeg, or any way you please. 
 Extract of vanilla is very nice. 
 
FOR DESSERT AND EVENING. 37 
 
 ANOTHER. 
 
 Beat some sugar and butter very light, flavor 
 with wine and nutmeg; just before you want 
 it for the table, put it on the fire and stir all the 
 time until it is melted. Send it foaming to the 
 table. 
 
 WINE SAUCE. 
 
 A tea-cup of wine boiled ; one egg well beat- 
 en with a tea-cup of sugar, butter the size of 
 an egg, and some nutmeg ; stir all the time 
 while boiling. 
 
 PIE CRUST. 
 
 To three pounds of fiour, add one pound of 
 butter, one half a pound of lard, leave out 
 butter enough to roll in once, mix it in with a 
 spoon or knife, the less you work it with your 
 hands the better. 
 
 PUFF PASTE. 
 
 One and one fourth pounds of flour, leaving 
 out one half pound to roll it out with. One 
 pound of butter divided into four parts, cut one 
 fourth into the flour mixed with one half pint 
 of water, roll it out, then spread one other 
 fourth of the butter, sprinkle a little flour out 
 of the half pound reserved, roll it out again, 
 
38 RECEIPTS. 
 
 add butter and flour as before until it is all 
 used. The above will make four pies. 
 
 MINCE PIES. 
 
 Take one pound of meat, one of suet, one of 
 currants, one of sugar, spice to the taste, juice 
 of a lemon ; wet with Madeira wine. 
 
 ANOTHER. 
 
 Take a neats tongue, boil it, skin and chop 
 it very fine; two pounds of suet, two pounds of 
 apples, two of currants, two of raisins cut in 
 halves and the seeds taken out, one half of a 
 pound of citron cut fine, one large nutmeg, one 
 half ounce of cinnamon, cloves and mace, the 
 whole powdered very fine ; two pounds of sugar, 
 one and a half pint of wine, one half pint of 
 brandy, the peel grated and juice of a lemon. 
 
 ANOTHER. 
 
 Ten pounds of meat, five of suet, ten of ap- 
 ples, five of sugar, five of raisins, six nut-, 
 megs, four table-spoonfuls of cloves, six of 
 cinnamon, four of mace, one pint of brandy 
 and as much wine, eight table-spoonfuls of 
 salt. 
 
FOR DESSERT AND EVENING. 39 
 
 CRACKER MINCE PIES. 
 
 Fourteen crackers pounded, two cups of mo- 
 lasses and two of sugar, three cups of cider, 
 two of seeded raisins, a tea-cup half full of 
 butter and spice to the taste, the juice of one 
 lemon. 
 
 TURN OVER PIES. 
 
 Cut some nice sour apples as you would for 
 pies, put them in deep plates, roll a crust rather 
 thick and put it over them. Bake half an hour 
 or a little more, when cool take off the crust 
 and turn it over on another plate, sweeten the 
 apple to the taste and stir in a little cream or 
 butter, spread it smooth over the crust and 
 grate on some nutmeg. 
 
 WASHINGTON PIES. 
 
 Take a round shallow tin, straight at the sides, 
 (it must not slant any,) if you want to make 
 the crust of sponge cake, bake them about half 
 an inch thick and use two, putting the jelly or 
 preserves between them. If you prefer pound 
 cake bake it twice as thick and cut it round 
 and put in whatever you like ; strawberries are 
 very nice for this purpose, but most people use 
 
 jelly. 
 
40 RECEIPTS. 
 
 COCOANTJT PUDDING. 
 
 Three fourths of a pound of loaf sugar; 
 clarify and boil it to a thick syrup, grate the 
 cocoanut into the syrup and boil it together for 
 fifteen minutes over a slow fire, stirring it all 
 the time. Let it cool and add the yolks of three 
 or four eggs and a little rosewater, put a paste 
 in your pans, fill and bake them. 
 
 CHEESE CAKES. 
 
 Take one pint of milk, let it boil, beat five 
 yolks and two whites of eggs, stir them in the 
 milk, boil them until the curd is hard, squeeze 
 it in a cloth until it is very dry. Add one half 
 of a pound of blanched almonds, beat fine, mix 
 it with the curd, half a pound of sugar, one 
 fourth of a pound of butter melted in rose- 
 water, four eggs, mix all well together and bake 
 it in puff paste laid in small saucers. 
 
 APPLE PUDDINGS. 
 
 Two pounds of apple, after it is stewed and 
 sifted ; one pound of sugar and three fourths of 
 butter rubbed together ; seven eggs beat separ- 
 ately, the juice of an orange or lemon, a little 
 of the peel grated, a glass of wine and spice 
 if you like. Bake in a crust. 
 
FOR DESSERT AND EVENING. 41 
 
 POTATO PUDDINGS. 
 
 Two pounds of potatoes after they are boiled 
 and sifted, one pound of sugar and three fourths* 
 of butter rubbed together, seven eggs, the juice 
 of an orange, a little wine, one nutmeg, half a 
 pound of currants. Bake in a crust. 
 
 PUMPKIN PUDDINGS. 
 
 One quart of stewed and strained pumpkin, 
 add nine eggs, three pints of cream, sugar, mace 
 or nutmeg. If you have not cream use butter. 
 Bake in a crust. 
 
 LEMON PUDDINGS. 
 
 The yolks of ten eggs, six ounces of sugar, 
 six of butter, four spoonfuls of wine, four of 
 cream, one York biscuit pounded very fine, two 
 lemons grated with the juice of one. Garnish 
 the dish with paste ; if you have almonds, one 
 fourth of a pound instead of the biscuit. 
 
 CREAM PIES. 
 
 Boil one quart of milk and thicken it with 
 flour, add three eggs, sweeten and flavor it to 
 the taste. Bake between two crusts. 
 
 LEMON PIES. 
 
 Take the yolks of three eggs well beaten, one 
 cup of butter, one of sugar, peel and juice of one 
 
 D2 
 
42 KECEIPTS. 
 
 lemon, a cup half full of milk with a tea-spoonful 
 of corn-starch ; when baked, take the whites of 
 three eggs, add four table-spoonfuls of sugar, 
 and a little lemon juice. Spread over the pie 
 and put it in the oven a few moments to harden. 
 
 LEMON PIES. 
 
 Ten eggs, three cups of sugar, three and a 
 half cups of milk, one half cup of butter, two 
 lemons ; rub the butter and sugar together, then 
 add juice, then eggs, and then milk. Grate 
 some of the peel. 
 
 WINE JELLY. 
 
 To three ounces of gelatine put two quarts 
 of water, the juice of six lemons, the peel of 
 two grated, a little cinnamon, the whites of six 
 eggs, one pound and three quarters of sugar, 
 and one pint of wine ; mix the ingredients all 
 together in cold water, then put it on the fire, 
 stir it often to keep it from sticking to the bot- 
 tom of the kettle, boil about five minutes, dip 
 the fiannel bag in clean hot water before using, 
 and turn some through before the jelly is 
 strained. It can be made with the juice of four 
 lemons and one and a half pounds of sugar 
 It is rather a better way to add the wine after 
 the jelly is strained. 
 
FOR DESSERT AND EVENING. 43 
 
 ICE CREAM. 
 
 One quart of milk, one of cream, one pound 
 of sugar, six eggs, put the milk and cream over 
 a slow fire, beat the eggs and sugar, and when 
 the milk is about ready to boil, stir them in 
 and take it off, strain it, and when cool, flavor 
 to the taste. If you have not plenty of cream 
 put in more eggs. 
 
 ITALIAN CREAM. 
 
 • Put tw^o pints of cream into two bowls ; with 
 one bowl mix six ounces of powdered white 
 sugar, the juice of two lemons and two glasses 
 of wine ; then add the other pint of cream and 
 stir the whole very hard ; boil two ounces of 
 isinglass with four small tea-cups full of water 
 till it is reduced to about one half; then stir 
 the isinglass luke-warm into the other ingredi- 
 ents and put all into a glass dish to congeal. 
 
 CHARLOTTE RUSSE. 
 
 Ten eggs, one pint of cream, one ounce of 
 isinglass, one half pound of sugar, half pint of 
 milk, half tumbler of white wine ; separate the 
 eggs, beating the yolks and whites lightly, mix 
 the yolks and sugar together ; dissolve the isin- 
 glass in the milk on the fire, whip the cream 
 lightly, flavor with a tea-spoonful of vanilla, 
 
44 RECEIPTS. 
 
 stir slowly until it hardens, then put in moulds, 
 having placed sponge cake round the sides ; af- 
 ter mixing sugar and eggs together, stir in the 
 cream, wine and vanilla, then the isinglass. 
 
 CHARLOTTE RUSSE. 
 
 Take three pints of rich cream, three fourths 
 of a pound of sugar, one and a half ounces of 
 isinglass dissolved in a pint .of warm water, six 
 eggs, yolks and whites beat separately, add the 
 sugar to the cream and the yolks of the eggs, 
 when well mixed pour in the isinglass while 
 hot, add the whites, flavor it with vanilla, place 
 the dish upon ice and salt, stirring it until it 
 begins to thicken. Line the tin forms with 
 sponge-cake or ladies-fingers, pour the cream 
 into the dish and let it stand until firm enough 
 to turn out. 
 
 LEMON CUSTARDS. 
 
 The yolks of eighteen eggs should be beat to 
 look as white as cream, then grate the peel of 
 one lemon and add the juice of two, sweeten to 
 the taste. Pour one pint of boiling water to 
 the lemon and sugar, then add the yolks, stir 
 all together and strain through a sieve, put it 
 in an earthen pitcher and set it into a kettle of 
 boiling water, keep stirring until it thickens, 
 
FOR DESSERT AND EVENING. 45 
 
 then turn into jelly glasses. It must be made 
 very sweet. For sick persons, less lemon would 
 be better. 
 
 ALMOND CUSTARD. 
 
 Blanch and beat one pound of almonds with 
 two spoonfuls of rose-water, add one pint of 
 cream and the yolks of four eggs well beaten ; 
 sweeten it to your taste. Place this mixture 
 over the fire and stir until quite thick, then 
 pour it into cups. Bake it or not, as you 
 please; new milk will do if you have not 
 cream. 
 
 COLD CUSTARD. 
 
 Take three pints of milk, stir in three or four 
 table-spoonfuls of rennet wine, stir it and 
 strain it through a sieve into dishes, keep it in 
 a warm place until it hardens. For sauce, take 
 half a pint of cream, add a few spoonfuls of 
 white wine and sugar. Grate nutmeg over 
 both sauce and custard. 
 
 SOFT CUSTARD. 
 
 Boil a quart of milk, beat seven eggs, turn 
 the boiling milk to the eggs, stirring all the 
 time, sweeten to the taste, strain it into a pitcher. 
 
46 RECEIPTS. 
 
 set the pitcher into boiling water, and let it boil 
 until it thickens, stirring all the time for if it 
 curdles it is spoiled ; flavor as you please, turn 
 it into custard glasses. 
 
 ARROW-ROOT CUSTARD. 
 
 In winter, when eggs are scarce, take two 
 table-spoonfuls of arrow-root mixed in a tea- 
 cup full of cold milk, boil a quart of milk, beat 
 three eggs and mix in the arrow-root, pour in 
 the boiling milk, stirring all the time; put it in 
 a pitcher and boil as before directed. 
 
 BLANC MANGE. 
 
 To two quarts of milk, (wine measure) add 
 one box of gelatine and one half pound of 
 sugar, put them altogether over a slow fire, 
 stirring it often until the gelatine is dissolved, 
 then strain through a muslin sieve into a large 
 pitcher and set it away to cool, stir it often to 
 prevent the cream from rising ; do not put it 
 in the moulds until it begins to harden around 
 the sides of the pitcher ; if you do, the cream 
 will rise to the top and leave the other part like 
 skimmed milk ; flavor to the taste ; vanilla is 
 very nice, but must not be put in when it is 
 hot. 
 
FOR DESSERT AND EVENING. 47 
 
 ARROW-IIOOT BLANC MANGE. 
 
 To a quart of milk take four table-spoonfuls 
 of arrow-root, leave out cold milk sufficient to 
 wet the arrow-root and put the other on to boil, 
 when it boils stir in your thickening with ver)^ 
 little salt ; keep it stirring a few minutes on the 
 fire to cook thoroughly, sweeten and flavor to 
 the taste. Very little sugar is necessary if you 
 eat it with cream-sauce, but more if you want 
 to use clear cream. Farina Blanc Mange can 
 be made in the same way. 
 
 CREAM CAKES. 
 
 One half a pound of butter, one pound of 
 flour, ten eggs, one pint of boiling water, pour 
 the water boiling on the butter, set it on the 
 fire and when it boils again, stir in the flour. 
 Beat the eggs and mix with the dough, stir 
 until almost cold, then with a spoon drop the 
 cakes very thin into the pan for baking, then 
 take one cup of flour, two of sugar, one quart 
 of milk, four eggs ; boil the milk, beat the 
 flour, sugar and eggs together and stir them 
 into the milk while boiling till sufficiently scald- 
 ed ; flavor with lemon or whatever you like. 
 When the cakes are baked, open them a little 
 at the side, and put in as much of the mixture 
 as you can. 
 
48 RECEIPTS. 
 
 PORCUPINE 
 
 Bake a round loaf of sponge cake the size of 
 the dish you want to use, wet it with wine, then 
 make a soft custard and turn over it, have some 
 nice blanched almonds and stick them all over 
 the top, the smallest end up. It makes a very 
 pretty dish. You will find it very nice pudding 
 without the almonds. 
 
 BREAKFAST AND TEA. 
 
 SPONGE WHITE BREAD. 
 
 Take a quart of warm water and sift in flour 
 enough to make a stiff batter, add half a tea- 
 cup full of yeast and set in a warm place to 
 rise, when very light, stir in a little salt, and 
 flour sufficient to put it in the pans, but it must 
 not be mixed hard, set it in a warm place to 
 rise again light, but not too long to get sour. 
 If your sponge should get acid, put in a little 
 soda ; if the yeast is sweet and the bread mixed 
 at the proper time, it is better without it. Some 
 prefer to have a little new milk put in when the 
 bread is mixed, not into the sponge. 
 
BREAKFAST AND TEA. 4:9 
 
 GKAHAM BREAD, 
 
 Can be made in the same way. To one quart 
 of Graham meal put one pint of flour, a table- 
 spoonful of brown sugar and a little salt. 
 
 SODA BREAD. 
 
 To one quart of flour put one tea-spoonful of 
 soda and two of cream of tartar heaped a little 
 more than the soda ; if water is used, put in a 
 small piece of butter, dissolve the soda in warm 
 water, add a little salt. For short biscuit add 
 more butter. 
 
 SHORT BISCUIT. 
 
 To one quart bowl of raised dough perfectly 
 sweet, put one quarter of a pound of melted 
 butter, and set in a warm place to rise again ; it 
 must not be worked any more ; roll it out as 
 carefully as you can. Bake in a quick oven ; 
 if you wish them very short, add more butter. 
 
 ANOTHER. 
 
 To one quart bowl of raised dough, add one 
 half pound of butter, roll out the dough and 
 spread on the butter in two or three rollings, 
 dredging in flour each time ; cut them out and 
 let them rise a little while in the pans before 
 you bake them. 
 
50 RECEIPTS. 
 
 FRENCH ROLLS. 
 
 Take one and a half pints of bread in the 
 sponge, two eggs, one tea-spoonful of white 
 sugar, one tea-cup of flour, one half tea-spoon- 
 ful of soda ; let it stand one hour before baking. 
 
 LITTLE PUDDINGS. 
 
 Half a pint of cream, one table-spoonful of 
 flour, one of sugar, the yolks of three eggs, and 
 a little nutmeg ; fill the tea-cups half full and 
 bake in a quick oven. When turned out, shake 
 a little sugar over them. 
 
 BROWN BREAD. 
 
 Take of Indian meal sifted through a coarse 
 wire sieve two or three quarts, scald it with 
 boiling water and set it to cool, then take an 
 equal quantity of Graham meal, make a sponge 
 with about half of it, a little new yeast and 
 warm water, when light mix altogether with a 
 little molasses and put it in the pan and let it 
 stand awhile to rise, but not to sour. Bake 
 three or four hours. If you use rye meal, one 
 third rye, and two thirds Indian is best. 
 
 BREAKFAST CAKE. 
 
 Take a pint of Indian meal, scald it with 
 water, then add some milk as quick as you can 
 
BREAKFAST AND TEA. 51 
 
 before it hardens, stir in two or three eggs and 
 a little salt ; make it about as stiff as griddle 
 cakes and bake it thin in a quick oven, when 
 done cut it into square pieces. Some like a 
 little sugar. 
 
 ANOTHER. 
 
 Take a quart of scalded milk, a pint of Indian 
 meal ; when cool add two eggs, salt, and bake 
 them. 
 
 SALLY LUNN. 
 
 Three pints of flour, one pint of new milk, 
 one cup of white sugar, one fourth of a pound 
 of butter, one gill of yeast, three eggs and a 
 little salt ; rub the butter into the flour, warm 
 the milk and pour it on the flour and butter, 
 beat the eggs and sugar well together and add 
 them with the yeast, beat the whole well and 
 set it to rise. I think it rather better to mix 
 the milk, flour and yeast together, and let them 
 rise, then add the rest and rise again. 
 
 CREAM TEA CAKES. 
 
 One pint of cream, two or three eggs, a little 
 salt, half a tea-spoonful of pearlash, flour 
 enough to make a batter just stiff enough to 
 dip into pans. Bake them quickly. 
 
62 RECEIPTS. 
 
 MUFFINS. 
 
 One quart of new milk just warm, add sifted 
 flour sufficient to make a batter and a cup half 
 full of sweet yeast ; when risen add four eggs, 
 beat light, two table-spoonfuls of melted butter. 
 Griddle cakes can be made in the same way, 
 only not so thick ; with or without sugar as 
 you please. 
 
 WAFFLES. 
 
 One pound of flour, one half of butter, four 
 eggs, one gill of yeast, and a little sugar. 
 
 INDIAN GRIDDLE CAKES. 
 
 Three coffee-cups of sifted Indian meal, one 
 coffee-cup of rye meal, Graham or wheat flour, 
 two table-spoonfuls of yeast and a salt-spoon of 
 salt ; wet at night with nearly a quart of water, 
 and in the morning, add a tea-spoonful of dis- 
 solved saleratus. If Graham flour is used, add 
 a very little molasses. 
 
 SODA MUFFINS. 
 
 One quart of milk, flour enough to make the 
 batter of suitable thickness, piece of butter half 
 the size of an egg melted into a little of the 
 milk; one tea-spoonful of soda and two of 
 cream of tartar. 
 
BREAKFAST AND TEA. 53 
 
 GRAHAM SODA BISCUIT. 
 
 One quart of Graham flour, one tea-spoonful 
 of soda dissolved in two thirds of a tea-cup 
 full of molasses ; mix with milk and water. 
 
 WAFFLES AND FLANNEL CAKES. 
 
 One quart of milk, from three to five eggs, 
 nearly a tea-cup of yeast, a piece of butter about 
 the size of an egg, flour enough to make a soft 
 batter. Mix the milk, yeast and flour well 
 together, and place it in a warm place to rise. 
 In winter it will require about six hours, and 
 in summer about four to rise. When the time 
 has half elapsed, stir in the butter, which should 
 be melted, and the eggs well beaten; allow it to 
 rise for the remainder of the time. If a piece 
 of raised dough is used, it will be sufiiciently 
 light in half the time. 
 
 GERMAN TOAST. 
 
 Two eggs, one pint of milk, and flour enough 
 to make a thick batter, cut wheat bread into 
 very thin slices, and soak them in sweetened 
 water; cover each side successively with the 
 batter, and fry brown in lard. Eat while hot 
 with butter and white powdered sugar. 
 
 E3 
 
54 RECEIPTS. 
 
 INDIAN PUDDING. 
 
 Boil a quart of milk and stir in four table- 
 spoonfuls of Indian meal and four of grated 
 bread or crackers, three table-spoonfuls of 
 sugar, four eggs, a piece of butter as large as a 
 walnut and a little salt. Bake it three hours. 
 
 INDIAN PUDDING. 
 
 Two quarts of boiled milk poured upon meal 
 enough to make it quite thick, add a little cold 
 to thin it; suet chopped very fine, should be 
 rubbed into the meal with a spoon before the 
 milk is added ; molasses and salt to the taste. 
 
 A VERY SIMPLE INDIAN PUDDING. 
 
 Cut and chop eight or ten sweet apples, put 
 them on the fire with two quarts of milk, when 
 it boils stir in meal until it is about as thick as 
 hasty pudding, then add a little cold milk and 
 molasses, salt to the taste ; let it stand in the 
 oven all night. Bake in an earthen dish. 
 
 CORN PUDDING. 
 
 To two dozen ears of corn grated, put three 
 eggs, sugar and salt to the taste, a very little 
 flour or pounded cracker, milk according to 
 your judgment; if the corn is young it takes 
 very little. 
 
BREAKFAST AND TEA. 55 
 
 APPLE FRITTERS. 
 
 To one pint of milk, three eggs, a little sugar 
 and salt, flour, and fine Indian meal enough to 
 thicken them to fry, three or four apples cut 
 fine. Drop them in hot lard. 
 
 RICE FRITTERS. 
 
 Two tea-cups of rice, boil it, add four eggs, 
 a dredging box of flour, drop the batter into 
 hot fat, keep them stirring all the time, eat 
 them with wine and sugar, or make a sauce of 
 butter, wine, &c., as sauce for pudding. 
 
 RYE AND INDIAN DOUGHNUTS. 
 
 One pint of Indian meal scalded with milk, 
 one pint of rye meal, one half pint of molasses, 
 one gill of yeast, three eggs, four ounces of 
 butter, a little spice and as much flour as will 
 knead it to the consistency of rye and Indian 
 bread. 
 
 RYE AND INDIAN DROP CAKES. 
 
 One pint of Indian meal, one half pint of rye 
 meal, two eggs, two spoonfuls of molasses, a 
 little salt ; work it with cold milk so as to drop 
 from a spoon into hot fat ; be sure to have a 
 smooth batter. 
 
56 RECEIPTS. 
 
 GRIDDLE CAKES. 
 
 One half pint fine Indian meal, scalded with 
 milk, three spoonfuls of cream or butter, two 
 of sugar, four eggs and a little flour. 
 
 CORN GRIDDLE CAKES. 
 
 To one pint of grated corn, add two eggs and 
 a piece of butter half the size of an egg, a little 
 milk, salt and flour ; they may be baked on the 
 griddle, or dropped into hot lard. 
 
 CORN OYSTERS. 
 
 Made in the same way, leaving out the sugar, 
 and season with pepper and salt, and put in a 
 little more butter. 
 
 INDIAN BANNOCK. 
 
 Scald one pint of very fine meal, so carefully 
 as to have no lumps ; add to it one quart of 
 milk, six eggs, a very little sugar, and a little 
 salt. 
 
 ANOTHER. 
 
 One pint of Indian meal, pour on it one pint 
 of boiling milk, then add one pint of cold milk, 
 four, five or six eggs, as convenient, salt to the 
 taste ; bake in tin pans three quarters of an 
 hour. 
 
BREAKFAST AND TEA. 57 
 
 WINDHAM CAKE. 
 
 Three cups of Indian meal, two cups of flour, 
 one half cup of molasses or sugar, a tea-spoon- 
 ful of saleratus or soda, a little salt, three eggs ; 
 mix with milk enough to pour. 
 
 RYE MUFFINS. 
 
 One cup of flour scalded with one cup of 
 water, three cups of warm water, one of mo- 
 lasses, two of rye, one cup of yeast, made to a 
 stiff batter, with flour and a little salt. Bake 
 in muffin rings. 
 
 MUFFINS. 
 
 One cup of dough, four eggs, one and one 
 half pint of milk, make a stiff batter with flour, 
 three spoonfuls of melted butter, a little salt, a 
 tea-spoonful of sugar, one half tea-spoonful of 
 saleratus just before baking. Bake in tin rings. 
 The dough should be mixed with the milk an 
 hour before the other ingredients are added. 
 
 RICE CAKES. 
 
 Take a large tea-cup full of rice well picked 
 and washed, boil it with water until quite soft, 
 add a piece of butter the size of an egg ; when 
 the rice is cold beat four eggs, (the whites sep- 
 arate,) a little flour for thickening, then add 
 
58 RECEIPTS. 
 
 your milk and cream, and when mixed to a 
 pretty thick batter, add the whites of the eggs 
 well beaten, a little salt, sugar and spice. Bake 
 them on a griddle. 
 
 DROP CAKES. 
 
 Three cups of sifted flour, three cups of rich 
 milk, three well beaten eggs, half fill the cups 
 with the batter. Bake twenty-five minutes. 
 
 TEA CAKES. 
 
 Make a sponge in the morning as you would 
 for bread, with a pint of warm water and half 
 a tea-cup full of yeast, set it in a warm place to 
 rise, about two hours before tea ; have ready 
 four nice boiled potatoes, mash them fine, and 
 put in a piece of butter nearly as large as a 
 hen's egg, sift it through a wire sieve, and stir 
 it into the sponge ; add a little salt if necessary, 
 and a tea-spoonful of white sugar, put in suf- 
 ficient flour to make it about as thick as drop 
 cakes. They should be made stiffer than muf- 
 fins as there are no eggs in them. The sponge 
 must not be stirred again after the second rising 
 but dipped carefully into little tea-cake tins or 
 muffin rings and baked quick ; if there seems 
 to be any soda needed it should be put in with 
 the potato. If they are made right they are 
 
BREAKFAST AND TEA. 59 
 
 excellent, greatly superior to the tea cakes made 
 of cream of tartar and soda. 
 
 FAYAL BISCUIT. 
 
 Three cups of flour, one cup of milk, one 
 tea-spoonful of soda, two tea-spoonfuls of c'ream 
 of tartar, three eggs beat light, a little sugar, and 
 a piece of butter the size of an egg; bake in 
 tea cake tins or muffin rings. 
 
 APPLE POT PIE. 
 
 Peel and quarter your apples, put them in a 
 pot, then turn a half pint of boiling water to a 
 tea-cup full of sugar, strain it into the apple; 
 have a crust ready of nice light dough, as for 
 bread, either made of soda or raised with a little 
 piece of butter worked in, cut it in pieces about 
 as large as a tea-cup and place them round the 
 sides of the pot, and some in the centre if 
 necessary. Let it cook quite fast at first, and 
 then more gradually, or it will burn. It will 
 be done in about three quarters of an hour. 
 It is a nice way to partly cook your apples and 
 then turn them into a deep earthen dish, lay 
 your crust cut in small pieces over the top'and 
 set it into the oven to bake, when the crust is a 
 nice light brown, cover a plate over the top to 
 prevent it from getting too hard. The crust re- 
 quires a little more shortening if it is baked. 
 
60 RECEIPTS. 
 
 BAKED WHORTLEBERRY HOLLOW. 
 
 Take some nice light dough prepared as for 
 short biscuit, line the sides of a deep dish, wash 
 your berries and drain them in a sieve or colan- 
 der, put them in with some sugar, a small piece 
 of butter and shake a little flour over, roll your 
 crust out thick and lay on, pressing close at the 
 edge, cut a cross in the centre to keep it from 
 bursting out at the side. Bake with a good 
 heat at the bottom, from an hour to an hour 
 and a half; if it is getting too brown at the 
 top, cover with a paper. Eat with butter. 
 
 CAKES, &c. 
 
 BLACK CAKE. 
 
 One pound of flour, one pound of sugar, one 
 pound of butter, twelve eggs, leave out the 
 whites of six, two pounds of currants, two 
 pounds of raisins, one and one fourth pounds of 
 citron, three nutmegs, one tea-spoonful of mace, 
 a wine glass three times full of brandy, one tea- 
 spoonful of cinnamon ; cut the citron in slices 
 and put in a layer of cake and a layer of citron 
 until it is all used. Bake gradually four or five 
 hours. 
 
CAKES, &C. 61 
 
 WASHINGTON CAKE. 
 
 One and one half pounds of flour, one and 
 one half pounds of sugar, one pound of butter, 
 three pounds of currants and raisins, three nut- 
 megs, mace and cinnamon, tea-cup twice full of 
 milk, one wine-glass of brandy, eight eggs, 
 three fourths of a pound of citron cut fine. 
 Bake from two and a half to three hours in two 
 loaves. 
 
 ANOTHER WAY. 
 
 One and one half pounds of flour, one and 
 one half pounds of sugar, one pound of butter, 
 two and one half pounds of fruit, one half 
 pound of citron cut fine, eight eggs, tea-cup 
 twice full of milk, three nutmegs, one table- 
 spoonful of cinnamon. 
 
 LADY CAKE. 
 
 One pound of sugar, fourteen ounces of 
 flour, twelve ounces of butter, four ounces 
 of almonds, a few of them bitter, or a tea- 
 spoonful of extract of bitter almonds, the white 
 of eighteen eggs beat very light. Bake grad- 
 ually. 
 
 SPONGE CAKE. 
 
 Nine eggs, their weight in sugar, the weight 
 of six in flour, the peel and half the juice of a 
 
62 RECEIPTS. 
 
 small lemon. Beat the yolks and sugar well 
 together, then beat the whites very light and 
 add; stir in the flour carefully. Bake grad- 
 ually with but little heat at the top. 
 
 ALMOND SPONGE CAKE, 
 
 Made in the same way, only add a tea-cup 
 half full of pounded almonds, and flavor with 
 bitter almonds. 
 
 CITRON CAKE. 
 
 Eight eggs, their weight in flour, the same of 
 sugar, the weight of fiYe in butter, a little 
 mace, chop some citron fine and put in a layer 
 of cake and a layer of citron alternately. 
 
 RAISED CAKE. 
 
 Three pounds of raised dough, one pound of 
 sugar, three and one fourth pounds of butter, 
 one and one half pounds of raisins, one wine- 
 glass of brandy, one table-spoonful of cinna- 
 mon, fiYe eggs, beat well the butter, sugar and 
 eggs, then add the dough, which should be 
 made with yeast and perfectly sweet. 
 
 QUEEN'S CAKE. 
 
 One pound of flour, one pound of sugar, one 
 half pound of butter, ^ye eggs, one gill of 
 brandy, one gill of cream or milk, one pound 
 
CAKES, &C. 63 
 
 of currants or raisins, spice to your taste ; add 
 the butter to the sugar and rub them well 
 together, beat the eggs well, add some citron to 
 improve it. Bake two hours and try it. 
 
 CURRANT CAKE. 
 
 One pound of flour, one pound of sugar, one 
 pound of eggs, three fourths of a pound of 
 butter, three fourths of a pound of currants, 
 one fourth of a pound of citron cut fine, a little 
 nutmeg. 
 
 POUND CAKE. 
 
 One pound of flour, one pound of sugar, 
 three fourths of a pound of butter, one pound 
 of eggs, a very little mace. 
 
 RAISED CAKE. 
 
 Four pounds of flour, two and a half of 
 sugar, two of butter, one quart of milk, one 
 half pint of wine, two gills of yeast, eight 
 eggs, two nutmegs, two tea-spoonfuls of cinna- 
 mon ; make up the flour, yeast and milk like 
 bread, when very light, add the other ingredi- 
 ents and put into deep pans and let it stand a 
 little while to rise ; one pound of currants, two 
 of raisins. 
 
64 RECEIPTS. 
 
 RICH LOAF CAKE. 
 
 Twelve pounds of flour, six pounds of but- 
 ter, seven pounds of sugar, a quart of wine, a 
 quart of yeast and a pint of water, forty eggs, 
 eight pounds of currants, four ounces of spice, 
 (mace, cloves and nutmeg.) Make a sponge of 
 eight pounds of flour, four of butter, a quart 
 of yeast, twenty eggs, a pint of water ; when 
 risen, add seven pounds of sugar, two of butter 
 beaten together with twenty eggs, like short 
 cake, four pounds of flour, one quart of wine, 
 eight pounds of currants and the spice. 
 
 PLUM CAKE. 
 
 Nine pounds of flour, three of butter, five of 
 sugar, three of currants or raisins, one quart of 
 milk, one quart of yeast, one pint of wine, one 
 ounce of spice ; a sponge made with two 
 pounds of flour, one half pint of yeast is a bet- 
 ter way, observing how much water or milk is 
 used, 
 
 FRENCH LOAF CAKE. 
 
 One pound of flour, one pound of sugar, one 
 pound of raisins, three fourths of a pound of 
 butter, eight eggs, one gill of wine, one lemon, 
 one nutmeg ; first stir the butter and sugar 
 well together, then add the lemon, then the 
 
CAKES, &C. 65 
 
 yolks, when well mixed put in the raisins, wine 
 and nutmeg, then the whites, then the flour, 
 stir as little as possible after the flour is added, 
 and bake it immediately. 
 
 ANOTHER. 
 
 Nine pounds of flour, nine of sugar, seven 
 and a half of butter, ten of raisins, eight of 
 currants, three of citron, forty-two eggs, two 
 ounces of mace, nine nutmegs, cloves as you 
 please, one and a half pint of brandy, one and 
 a half pint of wine. 
 
 WHORTLEBEE-RY CAKE. 
 
 Three cups of sour milk, one tea-spoonful of 
 saleratus, two eggs, a little salt, one and one 
 half cups of sugar, one half cup of butter, flour 
 to make it like pound cake, berries as you like, 
 and spice to the taste. 
 
 POOR MAN'S CAKE. 
 
 One cup of sugar, one cup of milk, one 
 table-spoonful of butter, one tea-spoonful of dry 
 cream of tartar, one half a tea-spoonful of soda 
 dissolved *n the milk, one eg^, a little cinna- 
 mon, and ixour to make it as stiff as pound 
 cake. 
 
 F9 
 
66 RECEIPTS. 
 
 SAMPSON CAKE. 
 
 Two pounds of flour, two pounds of sugar, 
 two of butter, twenty eggs, live pounds of cur- 
 rants, half a pint of brandy, two pounds of 
 citron, one cup of molasses, spice to the taste. 
 
 RAISED DOUGH CAKE. 
 
 Three pounds raised dough, one pound of 
 butter, one and a half pounds of sugar, six eggs, 
 one glass of brandy, two p*ounds of fruit, spice 
 as you like. 
 
 COMPOSITION CAKE. 
 
 One and three fourth pounds of flour, one 
 and one fourth of sugar, three fourths of butter, 
 four eggs, one pint of new milk, one gill of 
 brandy, fruit and spice according to your liking. 
 
 CIDEE CAKE. 
 
 Two pounds of flour, one of sugar, one half 
 a pound of butter, one pint of cider, one pound 
 of raisins, some spice, two table-spoonfuls of 
 pearlash ; rub the flour and butter together, put 
 the sugar into the cider, and bake immediately. 
 
 CUP CAKE. 
 
 Five tea-cups of flour, three of sugar, one of 
 butter, one of cream, four eggs, three fourths 
 of a pound of currants, one nutmeg. 
 
CAKES, &C. 67 
 
 NAPLES BISCUIT. 
 
 One pound of sugar, three fourths of flour, 
 eight eggs, leaving out the whites of three ; 
 drop on tin sheets and bake quick ; flavor as 
 you choose. 
 
 MACAROONS. 
 
 One and one fourth pounds almonds blanched 
 and pounded, one pound of sugar, the whites of 
 two large or three small eggs beat very light, 
 add the sugar, gradually beating it all the time, 
 stir in the almonds and make them up with a 
 tea-spoon, and bake gradually a light brown. 
 
 COCOANUT CAKES, 
 
 Can be made in the same way as macaroons 
 with grated cocoanut. Stir in a little flour. 
 
 KISSES. 
 
 Beat the white of eggs very light, and then 
 beat in sugar as for frosting. Flavor as you 
 please, a little extract of vanilla is nice. Drop 
 them very small on white paper, and bake 
 gradually. 
 
 FROSTING FOR CAKE. 
 
 Beat the white of eggs to a froth, sift your 
 sugar through a muslin sieve, put in a little at 
 a time, beating it well until sufficiently stiff. 
 
68 RECEIPTS. 
 
 add lemon juice to the taste, and beat it up 
 very light; if you get it too thick to be smooth, 
 add the white of another egg to make it right. 
 Loaves of fruit cake should have one coat of 
 frosting as soon as taken from the oven ; when 
 cool, add another and mark it off with a knife 
 for cutting. It will take six or eight eggs for 
 a square ten pound loaf of wedding cake. 
 Light cake that is not to be frosted at the sides, 
 can be done at any time. 
 
 GOLD AND SILVER CAKE. 
 
 Gold and silver cake can be made like pound 
 cake — use the whites of the eggs for the silver, 
 and the yolks for the golden, flavor as you 
 choose. Extract of bitter almond is nice for 
 the silver, and lemon for the golden. 
 
 FRUIT CAKE. 
 
 Four eggs, three cups of sugar, one cup of 
 butter, one of milk, ^ve of ilour, spice and fruit 
 as you like. 
 
 BREAD CAKE. 
 
 Three cups of dough, three eggs, three cups 
 of sugar, one and a half of butter, one nutmeg, 
 fruit to your liking. 
 
CAKES, &C. 69 
 
 SPONGE CAKE. 
 
 One cup of sugar, one cup of flour, three 
 eggs and a little extract of lemon. 
 
 SODA CAKE. 
 
 Four eggs, two cups of sugar, two of flour, 
 one half cup of butter, the same of milk, one 
 tea-spoonful of cream of tartar, half a tea- 
 spoonful of soda. 
 
 SUGAR CAKE. 
 
 One cup of butter, two cups of sugar, four 
 eggs, flour enough to spread thin on tin sheets, 
 sift coarse white sugar over and bake quick ; 
 then cut into square pieces. Add a little soda 
 or saleratus if you choose. 
 
 FRUIT CAKE. 
 
 Four cups of flour, four eggs, one cup of 
 milk, two and a half cups of sugar, one of 
 butter, one tea-spoonful of soda. Beat sugar 
 and butter together, spice to your taste. Bake 
 in a loaf. 
 
 WHORTLEBERRY CAKE. 
 
 Six cups of light dough, three cups of sugar, 
 one of butter, three eggs, one pint and a half 
 of whortleberries, cinnamon to the taste. No 
 saleratus if the dough is sweet. 
 
70 RECEIPTS. 
 
 BUNS 
 
 Pour a pint and a half of boiling water to 
 two cups of brown sugar and a little cinnamon, 
 strain it through a sieve and stir a sponge as 
 for bread with half a cup of yeast ; set it in a 
 warm place to rise ; when very light, add a tea 
 cup about two thirds full of butter and flour 
 sufficient to roll them out and cut like short 
 biscuit, then put them in the pans and let them 
 rise light before they are baked. The yeast 
 must be new. 
 
 JUMBLES. 
 
 One and one fourth pounds of flour, three 
 fourths of sugar, three eggs, a little nutmeg, 
 three fourths of a pound of butter. Roll them 
 in sugar. 
 
 SOFT JUMBLES. 
 
 Two tea-cups of sugar, one of butter, one of 
 cream, one tea-spoonful of saleratus, one egg, a 
 little nutmeg. 
 
 SUGAR COOKIES. 
 
 Three cups of sugar, one and a half cups of 
 butter melted, two table-spoonfuls of dissolved 
 saleratus, one of ginger, one and a half cups of 
 milk ; mix stiff enough to roll in thin sheets. 
 
CAKES, &C. 71 
 
 SUGAR^COOKIES. 
 
 Two cups of sugar, one of milk or water, 
 one egg, a cup two thirds full of butter, a very 
 little spice, a tea-spoon even full of dry soda ; 
 roll thin and bake quick. 
 
 GINGER CAKES. 
 
 Two and one half pounds of flour, three 
 fourths of butter, one pint of molasses, five 
 table-spoonfuls of ginger; rub the butter and 
 sugar together ; then roll them out very thin 
 and cut them into rounds, place them on tin 
 sheets and bake them well and they will keep 
 good a year. 
 
 DOUGHNUTS. 
 
 One tea-cup of sour cream or milk, two tea- 
 cups of sugar, one of butter, four eggs, one 
 tea-spoonful of saleratus, spice to the taste. 
 
 ANOTHER. 
 
 One cup of sugar, one cup of sweet milk, 
 three eggs, one heaping table-spoonful of butter, 
 one tea-spoonful of dissolved saleratus, spice to 
 the taste. 
 
 ANOTHER. 
 
 Three cups of raised dough, two cups of 
 sugar, three eggs, two table-spoonfuls of butter; 
 if made of sweet raised dough it needs no 
 
72 RECEIPTS. 
 
 saleratus ; work in flouf^ to make as stiff as 
 white bread, and let them rise an hour or two 
 before they are fried. 
 
 ANOTHER. 
 
 Four eggs, two heaping tea-cups of sugar, 
 two of milk, eight table-spoonfuls of melted 
 butter, two tea-spoonfuls of saleratus, one nut- 
 meg. 
 
 GINGER SNAPS. 
 
 One quarter of a pound of sugar, one quarter 
 of a pound of butter, the same of lard, beat 
 them well together, one pint of molasses, two 
 table-spoonfuls of ginger, one tea-spoonful of 
 soda dissolved in a wine-glass of milk, flour 
 sufficient to roll them thin and bake quick. 
 
 MOLASSES GINGER-BREAD. 
 
 Two cups of molasses, one of milk or water, 
 a table-spoon heaping full of butter, ginger to 
 the taste, a tea-spoonful of soda not very much 
 heaped but more than even full. For soft 
 ginger-bread stir as stiff as you can with a 
 spoon and put it in the pan; for hard, work 
 in flour enough to roll. 
 
 SUGAR GINGER-BREAD. 
 
 To be made in the same way, with not quite 
 as much soda, and a little more butter. 
 
PRESERVES. 73 
 
 HARD GINGER-BREAD. 
 
 Four pounds of flour, three of sugar, one and 
 one half of butter, one fourth of a pound of 
 ginger, ten eggs, one tea-spoonful of saleratus, 
 seeds if you like. 
 
 ANOTHER. 
 
 One coffee cup of molasses, two or three 
 table-spoonfuls of milk or water, according to 
 the thickness of the molasses, two table-spoon- 
 fuls of dissolved saleratus, two large table- 
 spoonfuls of butter, one half spoonful of ginger 
 and a little salt, flour enough to roll. Make in 
 two cakes and bake about twenty minutes. 
 
 PRESERVES. 
 
 TO PRESERVE PLUMS 
 
 Take the peel from nice ripe plums ; if they 
 are very sweet, the same quantity of sugar is 
 sufficient ; (some are so sour that they require a 
 pound and a quarter of sugar to one pound of 
 fruit,) put the plums and sugar together to make 
 a syrup, let them stand all night, then turn all 
 together into the kettle and cook them slowly 
 
74 RECEIPTS. 
 
 until they are clear, taking the scum off as it 
 rises ; turn them out and let them stand all 
 night ; if the syrup seems thin, strain it from 
 the plums, put it on to boil and put in sugar to 
 make it thick. 
 
 TO PRESERVE PEACHES. 
 
 Peel and weigh your peaches ; add as many 
 pounds of sifted white sugar as there are of the 
 peaches, let them stand afll night, then pour off 
 the syrup and put it on to boil ; skim it well 
 and put in the peaches, cook them slowly until 
 they are clear, then take them out and place 
 them separately on a dish to drain. If the 
 syrup seems nice and thick, turn it out to cool ; 
 if not, add a little sugar and let it boil awhile; 
 set it away until next day ; then put in small 
 jars or tumblers and cover with brandy paper; 
 a few peach leaves or pits boiled in the syrup 
 improves the flavor. Free-stone peaches are 
 better than cling-stone to preserve ; they can be 
 cut in two, or preserved whole if the stones are 
 white, but if they are red they will color the 
 syrup and had better be taken out. 
 
 TO PRESERVE CITRON MELON. 
 
 Peel and cut the melon in slices ; boil some 
 water with a few peach leaves and a little piece 
 
PRESERVES. 75 
 
 of alum ; put in the melon and let it boil until 
 it is soft; soak it an hour in cold water; make a 
 syrup of as many pounds of sugar as there are 
 of the melon and put in lemons according to the 
 quantity you are preserving ; skim the syrup, 
 put the melon in and let it boil twenty minutes. 
 If the syrup seems thick when cold you can turn 
 all out together ; if not let it boil more and add 
 a little sugar. When cold, it is very much im- 
 proved by a little preserved ginger root. 
 
 TO PRESERVE QUINCES. 
 
 Take the best of your quinces, peel and cut 
 them in halves or quarters ; take out all the 
 hard part and throw them into cold water ; then 
 weigh two or three pounds at a time and put 
 them into boiling water over a good fire, that 
 they may boil quickly at first, then cook more 
 slowly until they are quite soft ; take them out 
 and place separately on a dish, weigh two or 
 three pounds of sugar, the same quantity that 
 you have of quince, and make a thick syrup, 
 using equal parts of clear water and the water 
 in which the quinces were boiled ; when the 
 scum is taken off put them in and cook slowly 
 until they are thoroughly penetrated with the 
 sugar, then turn out all together. Take two or 
 three pounds more of quince, making a new 
 
76 RECEIPTS. 
 
 syrup, and go on in the same way till all are 
 done. You will find it a better way than to 
 keep boiling in the same syrup ; when cold put 
 it in small jars and cover with brandy paper. 
 
 MARMALADE. 
 
 Take the poorest of the quinces, cut them in 
 halves and take out just the core, then boil 
 them soft, rub them through a sieve, and put 
 three quarters as much sugar as there is quince, 
 put them in a kettle and cook about twenty 
 minutes, stirring it all the time; put it into 
 bowls or moulds. 
 
 PEACH MARMALADE, 
 
 Can be made in the same way, either soft or 
 hard. Peaches that will not do to preserve 
 will answer for marmalade. 
 
 TO PRESERVE CHERRIES. 
 
 To one pound of cherries, add one and a 
 quarter pounds of sugar, wet the sugar with 
 the juice of currants and boil it until the sugar 
 is dissolved; then put the cherries in, and when 
 they become so clear that you can see the 
 stones, they are done. 
 
PRESERVES. 77 
 
 ANOTHER. 
 
 The stones can be taken out and a little more 
 sugar than there is of the cherries put to them ; 
 let it stand all night to make a syrup, then turn 
 the syrup into the kettle, and when it boils put 
 in the cherries and cook them until quite soft ; 
 if the syrup seems thin add a little more sugar. 
 
 TO PRESERVE STAWBERRIES. 
 
 Pick and wash the strawberries, then put 
 them on a sieve or colander to drain, when 
 quite dry add as many pounds of sifted sugar as 
 there is of strawberries. Let them stand all night, 
 then put altogether in a kettle and boil very 
 slow and take the scum off as it rises. When 
 they are done, dip them hot into small jars or 
 tumblers, and next day cover with brandy 
 paper ; if you have a larger quantity than you 
 can cook at one time, put them in separate 
 dishes to make the syrup, as you might not get 
 the right proportion of sugar if you divide it 
 after the sugar and fruit are put together. 
 
 CURRANTS PRESERVED, 
 
 In the same way, adding a little more sugar. 
 
 TO PRESERVE PINE APPLES. 
 
 One pound of sugar to one pound of pine 
 apple, cut them in slices, strew the sugar be- 
 
 G2 
 
78 RECEIPTS. 
 
 tween them, and let them stand all night ; then 
 boil the syrup, put in the fruit and boil it about 
 three minutes, take them out and lay them on 
 a dish ; boil the syrup again and pour on hot, 
 let it stand till the next day, then boil the 
 syrup, put in the fruit and boil three minutes 
 as before ; boil the syrup and pour it on hot and 
 continue to do so every day until it is trans- 
 parent. Put up in small quantities and keep 
 entirely from the air. 
 
 BEAN DY PEACHES. 
 
 One half a pound of sugar to one pound of 
 peaches; peel the peaches and put them in cold 
 water, put them over the fire until they are 
 tender enough to pierce with a straw ; then put 
 them in cold water for a few minutes, take them 
 out separately to drain ; make a syrup, when it 
 is boiled put in the peaches, boil ten minutes, 
 again take them out and boil the syrup. Put 
 the brandy on the peaches, an equal quantity of 
 brandy and syrup. 
 
 TO PRESERYE GRAPES. 
 
 After they are picked from the stems, slip 
 them from the skins, put the pulp in a kettle 
 with very little water, and boil until they will 
 strain through a sieve; when strained, take as 
 
PRESERVES. 79 
 
 many pounds of sugar as there is of the grape, 
 put the pulp and sugar in the kettle, and when 
 it boils add the skins and boil them until they 
 are quite tender. Cover with brandy paper. 
 
 GREEN GRAPES. 
 
 Take out the seeds and cook them in a syrup 
 with a little more sugar than grape. In this 
 way they are very nice. 
 
 GRAPE JAM. 
 
 Boil either green or ripe grapes until you can 
 strain them through a sieve; when strained, put 
 as much sugar as grape and cook until it will 
 harden. 
 
 RASPBERRY JAM. 
 
 To three pounds of raspberries mashed, put 
 one pint of red currant juice, add as much 
 sugar as there is of the juice and raspberries, 
 then boil half an hour, perhaps a little more. 
 
 BLACKBERRY JAM. 
 
 Pick and wash nice ripe blackberries and 
 mash them, put three quarters as much sugar 
 as fruit and cook them half an hour. 
 
 QUINCE JELLY. 
 
 Peel and cut your quinces in small pieces 
 put them m a kettle with just water enough to 
 
80 RECEIPTS. 
 
 cover them, boil them well, strain off the liquor 
 and add as much sugar as juice and boil until 
 it will jelly. If you peel and wash your quinces 
 that you are going to use for marmalade, the wa- 
 ter in which they are boiled will do for jelly, but 
 the peel hurts the flavor. You can boil a few 
 at a time, two or three times in the same water 
 and the jelly will be the better for it. 
 
 CURRANT JELLY. 
 
 Pick and wash your currants, then put them 
 in a kettle with very little water, cook with a 
 moderate heat until the juice is extracted, then 
 turn them on a sieve and press gently with a 
 wooden spoon, weigh the juice, return it to the 
 kettle and siet it on the fire, when it boils take 
 off the scum, then put as many pounds of sugar 
 as juice, skim it as quick as you can ; the less it 
 boils the better ; strain again through the sieve 
 and dip into small jars or tumblers immediately. 
 
 BLACKBERRY JELLY. 
 
 Is made in the same way, but requires more 
 boiling ; one half or three quarters of an hour 
 is generally sufficient. 
 
 PINE APPLE JAM. 
 
 Peel and grate your pine apple, then add an 
 equal quantity of sugar and cook half an hour ; 
 
PICKLES, &;c. 81 
 
 if the fruit is very sour, put in more sugar ; if 
 you pare them whole they will be better to 
 grate. Dip hot in small jars or bowls and 
 cover tight. 
 
 TO STEW RHUBAEB. 
 
 Peel and cut your rhubarb in short pieces ; 
 put it on the fire with cold water to cover it ; 
 let it stand until it is boiling hot, then turn off 
 the water and add sugar to the taste ; let it cook 
 very gradually and it will remain whole ; it is 
 better for cooking a good while, if you can 
 prevent it from coming to pieces. 
 
 PICKLES, &c. 
 
 TO MAKE MANGOES. 
 
 Take the melons when they are about as big 
 as a tea-cup, cut a piece out of the side and 
 scrape out the pulp, then take a needle and 
 fasten each piece to the melon. Make a pickle 
 of salt and water that will bear an egg and 
 pour it on them when it is a little cool. You 
 may let them remain in it several weeks if you 
 are not ready to fill them. Scald the pickle 
 
82 RECEIPTS. 
 
 once a week or as often as it requires ; soak 
 them two or three days in warm water, chang- 
 ing it often, then wipe them dry. Take half a 
 pint of mustard seed, sift and wash it well, 
 drain it and scrape about half a pint of horse- 
 radish very fine, mix them together, add cloves, 
 (a few of them put in whole,) race ginger cut fine, 
 a little mace or nutmeg, and the inside of six 
 or eight small white onions cut thin and round. 
 Fill your melons and sew them up. If you 
 have more stuffing than you can put in the 
 melons, take large cucumbers, cut and scrape 
 them like the melons. Boil the vinegar, put in 
 a piece of alum, take off all the scum, pour it 
 over boiling hot, and cover them up close. 
 They may be put with your spiced pickles if 
 you choose. 
 
 OYSTERS. 
 
 Take one hundred large oysters in their own 
 liquor and put them over a moderate fire with 
 a tea-cup full of vinegar and half as much salt ; 
 stir them and just let them boil up, take off the 
 scum and add a table-spoonful of whole black 
 pepper and half that quantity of cloves and 
 mace ; let them boil till the oysters are done ; 
 then put them in a jar and cover them close till 
 
PICKLES. gg 
 
 they are cold, when they may be tied over tight 
 tor keeping. ^ 
 
 ONIONS. 
 
 Take small white onions, peel them and 
 cover them with salt; scald them in milk and 
 water; take them out and cool them; make a 
 pickle of white vinegar, put in a small quantity 
 ot mace, nutmeg, race ginger and salt; boil 
 them up together, skim it well and let it stand 
 until It IS cool, then put in the onions and 
 coyer them close; let the bag of spice remain 
 with them. 
 
 TO PICKLE EED CABBAGE. 
 
 Cut off the stalks and outside leaves and cut 
 into thm slices ; make a pickle of vinegar, 
 cloves and ginger ; when it is cold, pour it ovei' 
 the cabbage and it will be fit for use in twelve 
 hours. White cabbage may be done in the 
 same manner, but the vinegar must be poured 
 on scalding hot two or three times. Scald beets 
 in the vinegar to color it. 
 
 GREEN TOMATO PICKLES. 
 
 Slice a gallon of green tomatoes and salt 
 them over night ; mix together a table-spoonful 
 of ground black pepper, one of mace, one of 
 
84 RECEIPTS. 
 
 cloves, four pods of peppers chopped fine, and 
 half a pint of grated horse radish. Take a 
 stone jar, put in a layer of seasoning, then one 
 of tomatoes, then seasoning, then tomatoes, and 
 so on until the jar is full, then fill up with cold 
 cider vinegar, adding at the last a spoonful of 
 sweet oil. 
 
 TOMATO CATCHUP. 
 
 Take a peck of ripe ' tomatoes, wash them 
 and add a handful of salt, let them stand all 
 night, then put them in a stewpan and boil 
 gently for two hours ; then rub them through a 
 sieve, season with salt, Cayenne pepper and 
 cloves to the taste, add a pint of the best wine 
 vinegar, boil two hours more, then put in bot- 
 tles, rinsing them out first with brandy ; cork 
 tight and keep in a cool place. Catchup is 
 very nice to put in gravy, particularly for beef- 
 steak, and some like it in soup. 
 
 CURRANT WINE. 
 
 The same measure of currant juice, sugar 
 and water. 
 
 TO PICKLE PEPPERS. 
 
 Take large squash peppers green, cut ofi" the 
 end and take out the seeds, then soak them six 
 or eight days in water with a little salt, chang- 
 
PICKLES. 85 
 
 ing it every day, then chop cabbage and onions 
 together and season with mustard, cloves and 
 allspice to the taste ; fill your peppers and fast- 
 en on the piece you cut off, then boil some good 
 cider vinegar with a little piece of alum and 
 pour it over boiling hot. Red cabbage is best 
 if you can get it. 
 
 TO PICKLE CUCUMBERS. 
 
 Lay them in salt and water nine days, then 
 take them out and green them in cabbage leaves 
 over the fire, then throw them in cold water ; 
 let them remain three days, changing the water 
 frequently, take them out, scald and skim your 
 vinegar and pour on them while hot, and so 
 continue to boil it up nine or ten times until 
 they are green and transparent, then take new 
 vinegar which is strong, boil it up with two 
 lemons, race ginger, and cloves put in a bag, 
 skim it and pour it over the cucumbers. 
 
 ANOTHER. 
 
 One gallon of rum to two of water, pick and 
 wash the cucumbers and put them in. Nothing 
 more is necessary to obtain good pickles. 
 
 PICKLED PEACHES. 
 
 Take ripe peaches, rub them with a dry cloth, 
 put a pound of brown sugar to one quart of 
 
86 RECEIPTS. 
 
 vinegar, put the peaches in a jar, boil the vine- 
 gar and sugar together and pour over them; 
 repeat this three or four times. Some cloves 
 boiled in the vinegar improves them for some 
 persons. 
 
 PLUMS, 
 
 Can be done in the same way ; also tomatoes 
 picked before they are too ripe. 
 
 PICKLED QUINCES. 
 
 Boil the quinces whole until they are soft, 
 then boil one quart of vinegar with one pound 
 of brown sugar, and a tea-spoonful of cloves ; 
 pour it to the quinces hot. 
 
 RASPBERIIY VINEGAR. 
 
 One quart of vinegar poured over one quart 
 of raspberries; strain and pour them to a quart 
 of fresh raspberries each morning for a week, 
 at the end of which, put to a pint of the juice 
 one pound of sugar and boil fifteen minutes ; 
 skim it and when cold, bottle and cork tight. 
 
 BLACKBERRY VINEGAR. 
 
 To a peck of blackberries, one quart of vine- 
 gar poured over them and let them stand two 
 days, then strain off the juice ; to a pint of 
 which add a pound of sugar; let the juice 
 
PICKLES. 87 
 
 come to a boil, skim it and add the sugar, stir- 
 ring it over the fire till it is dissolved, let it stand 
 till cold, stirring occasionally, then bottle and 
 cork tight ; keep it in a cool place. 
 
 STRAWBERIIY SYRUP. 
 
 Take a pound of white sugar to a pint of 
 juice, boil it for ten minutes, strain it and then 
 bottle it for use. Raspberries and pine-apples 
 do in the same way. Use it for flavoring. 
 
 BLACKBERRY SYRUP. 
 
 To a peck of the berries put one quart of 
 water, in which they should simmer till they 
 are soft enough to extract the juice, then strain 
 them through a sieve ; to one quart of juice 
 add one and three quarter pounds of sugar, let 
 the juice come to a boil, and after skimming 
 add the sugar ; stir it over the fire till melted, 
 then stir occasionally till cool, when cold, add a 
 wine-glass of brandy to a pint of syrup ; bottle 
 and cork tight. 
 
 TO PRESERVE A BUSHEL OF TOMATOES. 
 
 Peel the tomatoes, taking only the soft pulp 
 without the hearts or any of the tough or 
 stringy substance. As they are peeled throw 
 into a sieve or colander placed over a pail and 
 let all the water drain from them ; then put 
 
88 RECEIPTS. 
 
 them into a porcelain lined kettle with one tea- 
 cup full of pepper corns, one half a cup full 
 of whole allspice and cloves mixed, tied up in 
 a cloth, add salt and cayenne pepper to your 
 taste. Stir the tomatoes constantly until they 
 boil, let them boil gently for three hours, 
 stirring them occasionally, when cooked, put 
 them in some vessel to cool ; they will thicken 
 as they cool ; beat them smooth when cold with 
 a silver spoon, and put them into bottles with a 
 pinch of cayenne pepper on the top of each ; 
 cork and seal them well. When to be used 
 empty the contents of the bottle into a sauce- 
 pan with a rolled biscuit, a piece of butter and 
 a gill of boiling water, and let all boil up 
 together. Use small bottles because when 
 opened it must all be used. 
 
 COLE-SLAW. 
 
 One or two yolks of eggs well beaten, two 
 table-spoonfuls of vinegar, quarter of a pound 
 of butter, and a little salt put altogether into a 
 sauce-pan and stirred over the fire until the but- 
 ter is melted to prevent its oiling ; have the 
 cabbage cut very fine, and pour this mixture 
 over it while warm, but not boiling ; add some 
 black pepper and let it stand until perfectly 
 
PICKLES. 89 
 
 cold. Cole-slaw can also be prepared by dress- 
 ing the cabbage as a salad. 
 
 SALAD DEESSING. 
 
 One part mustard, four olive oil, two vinegar, 
 one salt ; the yolk of a hard boiled egg improves 
 it ; many add a little mashed potato and cream. 
 
 SALAD DRESSING. 
 
 The yolks of two hard boiled eggs sifted, the 
 yolk of one raw egg, add one tea-spoonful of 
 mustard from the bottle, two gills of sweet oil 
 gradually, two or three squeezes of a lemon, or 
 a table-spoonful of vinegar, half a tea-spoonful 
 of salt, half a wine-glass of white wine ; mix 
 well together and stand it on ice till wanted. 
 
 BEEF PICKLE. 
 
 Rub the beef well with fine salt before it is 
 packed, let it lie twenty-four hours to cleanse 
 it from the blood. For one barrel, eight gal- 
 lons of water, nine pounds of salt, four pounds 
 of sugar, four ounces of saltpetre, three pints 
 of clean wood ashes boiled and well skimmed. 
 
 H3 
 
90 RECEIPTS. 
 
 MISCELLANEOUS. 
 
 POTATO YEAST. 
 
 Cook and mash ten peeled potatoes, pour on 
 a quart of boiling water and stir well, add a 
 coffee-cup of sugar, let this stand a few minutes, 
 pour in a quart of cold water, wanting a gill, 
 and when luke-warm stir in a pint of yeast and 
 set it in a moderately warm place to rise ; when 
 well fermented, put it into a stone jug, cork 
 tightly and keep it in a cool place. After the 
 first rising keep enough of this yeast for the 
 second batch. 
 
 HOP YEAST. 
 
 Take a tea-cup half full of hops, tie them in 
 a cloth, peel four or ^Ye potatoes and put in a 
 kettle with a quart of water, sift some flour and 
 wet with cold water as you would to make 
 starch ; when the potatoes are done, turn the 
 boiling liquor to the flour, stirring all the time, 
 mash the potatoes and put them in, when cool 
 put in a t€a-cup half full of yeast and set it in 
 a warm place to rise, when very light, strain it 
 through a wire sieve and put it in a jug and 
 cork tight. It should be made as often as once 
 a week. 
 
MISCELLANEOUS. 91 
 
 TURNPIKE EMPTYINGS. 
 
 Boil a handfy.1 of hops in a quart of water 
 fifteen minutes, then strain it through a sieve 
 and thicken with flour ; when nearly cold, put 
 in a tea-cup full of good yeast and let it stand 
 until it ferments, then work in fine white Indian 
 meal until it is stifi" enough to make up in little 
 cakes ; the thinner you can make them the bet- 
 ter, as they will turn sour if they are too long 
 drying; set them near the fire, or in a cool 
 oven. Let them get perfectly dry and they will 
 keep a long time in a dry place. 
 
 TO BLANCH ALMONDS. 
 
 Pour boiling water to the almonds and try 
 them very soon to see if the skins will slip off 
 easily ; as soon as they will, drain them in a 
 colander, skin them as soon as you can before 
 they get dry ; when done put them again into 
 the colander and pour cold water over them, 
 then turn them on a shoal dish and set them 
 near the fire to dry ; be careful they do not get 
 too warm. It is best to prepare the almonds 
 the day before you want to use them. Never 
 add any liquid in the mortar while pounding, 
 (as is generally recommended) to keep them 
 from oiling. Macaroons are better made with 
 almonds perfectly dry. 
 
92 RECEIPTS. 
 
 TO CLEAN CURRANTS. 
 
 Have small holes made in » large tin pan, 
 they should be coarser than a wire sieve but not 
 large enough to let the currants through, then 
 rub your currants well with fine Indian meal 
 until the stems are all off, then sift out all you 
 can, pick them clean and give them a good 
 washing, pour water over them after they are 
 in the pan, then set them in the sun or near the 
 fire to dry. 
 
 RAISINS, 
 
 Should never be chopped, they mix in with 
 the cake and make it taste sour. Scissors are 
 nice to seed them with ; some prefer to take the 
 seeds out with a pen-knife and cut them up 
 with scissors. 
 
 RULES FOR MAKING CAKE. 
 
 Wash your butter with a wooden spoon and 
 beat it to a cream, then add the sugar and spice 
 powdered and sifted, beat them very light. For 
 fruit cake you can put in the eggs, one or two 
 at a time, and beat them well with the sugar 
 and butter ; it stiffens the cake better than to 
 beat them separately, and the fruit is not as 
 likely to settle to the bottom of the loaf; add 
 the liquid gradually and keep beating, then put 
 
MISCELLANEOUS. 93 
 
 in your fruit and last of all sift in part of your 
 flour at a time stirring it as little as possible ; 
 no saleratus. I could never decide whether a 
 loaf of cake was done by trying it with a straw, 
 but if you press your finger near the centre and 
 it makes a hissing noise it is a very sure indica- 
 tion that it requires more baking ; I have seldom 
 known it to fail. Light cakes can be made in 
 the same way with the exception of breaking 
 the eggs in separate dishes and beating the 
 yolks with the butter and sugar, and the whites 
 very light and add by degrees. In no case 
 should it be beat after the flour is put in. If 
 your pans are buttered and you use the thin 
 white wrapping paper, it is not necessary to put 
 any butter on the paper, which should be cut 
 to fit the pan; if it turns up at the edge it will 
 break the cake when you take it off. It is not 
 necessary to put your hand in any cake but that 
 made of raised dough, nor even then until the 
 sugar, butter and eggs are beat together. A 
 salad spoon is the best to beat with and it will 
 last a long time. The salad fork you will find 
 very nice to beat eggs or frosting. I think a 
 wire better than a hair sieve to use about cook- 
 ing; they are more durable and easier kept 
 clean and it is not as much trouble to sift the 
 flour through them; they should be washed 
 
94 RECEIPTS. 
 
 with a brush and dried immediately. The tins 
 or pans used for baking should be nearly per- 
 pendicular, not 'quite, as the cake will not turn 
 out as well if they are. A square loaf cuts to 
 better advantage than a round. 
 
 It is very essential in order to have good 
 cake to make use of the best of materials ; the 
 butter should be perfectly sweet, the eggs fresh, 
 and all you use the very best, and prepared in 
 the best manner. Cloves I consider unhealthy 
 and have made very little use of them myself, 
 but there are a variety of tastes ; I have en- 
 deavored to please all, and I sincerely hope 
 that my labor may not be in vain ; time will 
 determine. 
 
 If there is anything in the preceding pages 
 that has been published before, I am not aware 
 of it ; very many of them are Practical Receipts, 
 some have been furnished by kind friends and 
 highly recommended, and others copied from 
 the best of written Receipt Books. I do not 
 pretend to say that they are all practical, but I 
 think so many of them are that I may safely call 
 this a Practical Receipt Book. I am told, (and 
 I question not the truth of the assertion.) that 
 
MISCELLANEOUS. 95 
 
 there are some excellent receipts in the printed 
 books, but I am confident that most of these, if 
 not all, will prove very different from what have 
 heretofore been published ; perhaps some better, 
 others not as good. There are quite a number 
 of old fashioned receipts, and I have often 
 heard people regret that there was not more of 
 that good cooking in the present day. I have 
 not published anything but what I supposed 
 would be useful. The delicate state of my 
 health has prevented my doing as well as I 
 might, had it been otherwise. 
 
 May heaven's choicest blessings descend and 
 rest on those who have assisted me in my feeble 
 undertaking. 
 
INDEX. 
 
 PAGE 
 
 Almonds, to Blanch, 91 
 
 Apples, to Bake 29 
 
 Apple Dumplings 30 
 
 Apple Pudding 40 
 
 Apple Fritters 55 
 
 Apple Pot Pie 59 
 
 Bean Soup 21 
 
 Beans, to Bake 22 
 
 Beef, Alamode 3 
 
 Beef Olives 5 
 
 Beef, Round of 4 
 
 Beef Steak Pudding, 10 
 
 Beef Soup 18 
 
 Beef, to Pickle 89 
 
 Beef, Salt, to Boil 23 
 
 Blanc Mange 46 
 
 Blanc Mange, Arrow-Boot . . 47 
 
 Blanc Mange, Farina 47 
 
 Blackberry Jam 79 
 
 Blackberry Vinegar 86 
 
 Blackberry Syrup 87 
 
 Brandy Peaches 78 
 
 Breakfast Cake 50 
 
 Bread, Sponge, White 48 
 
 Bread, Graham 49 
 
 Bread, Graham Soda Biscuit 53 
 
 Bread, Soda 49 
 
 Bread, Short Biscuit 49 
 
 Bread, French Roll 50" 
 
 Bread, Brown 50 
 
 Biscuit, Fayal 59 
 
 Biscuit, Naples 67 
 
 Bims 70 
 
 Cake, Almond Sponge 62 
 
 Cake, Black 60 
 
 Cake, Bread 68 
 
 Cake, Cream 47 
 
 Cake, Citron 62 
 
 Cake, Currant 63 
 
 Cake, Corn Oyster 56 . 
 
 PAGE 
 
 Cake, Composition 66 
 
 Cake, Cider 66 
 
 Cake, Cup 66 
 
 I Cake, Cocoa 67 
 
 Cake, Cheese 40 
 
 Cake, Drop 34, 58 
 
 Cake, French Loaf 64, 65 
 
 Cake, Flannel 53 
 
 Cake, Frosting for 67 
 
 Cake, Fruit 68, 69 
 
 ' Cake, Ginger 71 
 
 I Cake, Gold and Silver 68 
 
 Cake, Griddle 56 
 
 Cake, Griddle Corn 5Q 
 
 Cake, Kisses 67 
 
 Cake, Lady 61 
 
 Cake, Macaroon 67 
 
 Cake, Pound 63 
 
 Cake, Plum 64 
 
 Cake, Poor Man's 65 
 
 Cake, Queen's 62 
 
 Cake, Raised Dough 66 
 
 Cake, Rice 57 
 
 Cake, Rich Loaf 64 
 
 Cake, Raised 62, 63 
 
 Cake, Sponge 61, 69 
 
 Cake, Sampson 66 
 
 Cake, Soda 69 
 
 Cake, Sugar 69 
 
 Cake, Windham 57 
 
 Cake, Washington 61 
 
 Cake, Whortleberry 65, 69 
 
 Cream Tea Cakes 51 
 
 Charlotte Russe 43, 44 
 
 Calf s Head to dress like turtle 16 
 
 Catchup Tomato 84 
 
 Chickens, Fricassee 7 
 
 Chickens, White Fricassee. . . 7 
 
 Chickens to Curry 8 
 
 Chicken Pie 8 
 
 Chicken Salad 15 
 
 Chicken Soup 19 
 
98 
 
 INDEX. 
 
 PAGE 
 
 Cookies, Sugar 70, 71 
 
 Corn Oysters 56 
 
 Corn Pudding 54 
 
 Custard, Lemon 44 
 
 Custard, Almond 45 
 
 Custard, Cold 45 
 
 Custard, Soft 45 
 
 Custard, Arrow-Root 46 
 
 Currant Wine 84 
 
 Currants to Clean 92 
 
 Cole-Slaw 88 
 
 Chowder, Fish or Clam 20 
 
 Dumplings, Apple 30 
 
 Dumplings, Indian 25 
 
 Dimiplings, Whortleberry •• • 30 
 Doughnuts, Rye and Indian. 55 
 Drop Cakes, Rye and Indian 55 
 
 Drop Cakes 58 
 
 Doughnuts 71 , 72 
 
 Emptyings, Turnpike. 
 
 91 
 
 Fish, to Bake 13 
 
 Fish, to Stew 13 
 
 Fish, to Scollop 13 
 
 Fish Chowder 20 
 
 Fish, Cod 24 
 
 Fish Balls 24 
 
 Force Meat Balls 17 
 
 German Toast 53 
 
 Ginger Snaps 72 
 
 Ginger Bread, Molasses 72 
 
 Ginger Bread, Sugar 72 
 
 Ginger Bread, Hard 73 
 
 Green Grapes 79 
 
 Grape Jam 79 
 
 Ham, to Boil 11 
 
 Ham, Cold, to Hash 12 
 
 Hash Meat 12 
 
 Hop Yeast 90 
 
 Indian Dumplings 25 j 
 
 Ice Cream 43 
 
 Italian Cream 43 
 
 Indian Griddle Cakes 52 
 
 Indian Bannock 56 
 
 PAGE 
 
 Jam, Pine Apple 80 
 
 Jelly, Wine 42 
 
 Jelly, Blackberry 80 
 
 Jelly, Currant 80 
 
 Jelly, Quince 79 
 
 Jumbles 70 
 
 Jumbles, Soft 70 
 
 Lobster, to Stew 13 
 
 Lobster, to Bake 15 
 
 Marmalade 76 
 
 Marmalade, Peach 76 
 
 Meat, Salt, to Boil 23 
 
 Mutton Chops 6 
 
 Mutton, to Roast like Venison 6 
 M*utton Soup, see Yeal Soup — 
 
 Muffins 52, 57 
 
 Muffins, Soda 52 
 
 Muffins, Rye 57 
 
 Oyster Pie 9 
 
 Oysters, to Stew 14 
 
 Oysters, to Bake 14 
 
 Oyster Soup 20 
 
 Pies, Cream 41 
 
 Pie Crust 37 
 
 Pie, Mince 38 
 
 Pie, Cracker Mince 39 
 
 Pie, Lemon 41, 42 
 
 Pie, Rice 36 
 
 Pies, Turn Over 39 
 
 Pies, Washington 39 
 
 Pie, Delmonico 33 
 
 Pig, to Barbacue 4 
 
 Pork and Beans to Bake 22 
 
 Pickled Mangoes 81 
 
 Pickled Oysters 82 
 
 Pickled Onions 83 
 
 Pickled Red Cabbage 83 
 
 Pickled Green Tomatoes 83 
 
 Pickled Cucumbers 85 
 
 Pickled Peppers 84 
 
 Pickled Peaches 85 
 
 Pickled Plums 86 
 
 Pickled Quinces 86 
 
 Preserve Plmns 73 
 
 Preserve Peaches 74 
 
INDEX. 
 
 99 
 
 PAEG 
 
 Preserve Citron Melon 74 
 
 Preserve Quinces 75 
 
 Preserve Cherries 76 
 
 Preserve Strawberries 77 
 
 Preserve, Tomato 87 
 
 Preserve Currants • • • • 77 
 
 Preserve Pine Apples 77 
 
 Preserve Grapes 78 
 
 Potato Yeast , 90 
 
 Pudding, Apple 27, 40 
 
 Pudding, Almond 26 
 
 Pudding, Arrow-Root 31 
 
 Pudding, Baked 33 
 
 Pudding, Berry 34 
 
 Pudding, Bird's Nest 32 
 
 Pudding, Beef Steak 10 
 
 Pudding, Boiled Hunter's... 25 
 
 Pudding, Cocoanut 40 
 
 Pudding, Com 54 
 
 Pudding, Cracker 28 
 
 Pudding, Custard 29 
 
 Pudding, Custard without eggs 31 
 
 Pudding, English Plum 27 
 
 Pudding, E v-e's 31 
 
 Pudding, Hasty 35 
 
 Pudding, Indian or Rice 32 
 
 Pudding, Ice 33 
 
 Pudding, Indian 54 
 
 Pudding, Little 50 
 
 Pixdding, Minute 35 
 
 Pudding, Lemon 41 
 
 Pudding, Potato 41 
 
 Pudding, Plain Flour 31 
 
 Pudding, Porcupine 48 
 
 Pudding, Pumpkin 41 
 
 Pudding, Pot, White 35 
 
 Pudding, Plum 26 
 
 Pudding, Rice 28 
 
 Pudding, Rice, without Eggs 35 
 
 Pudding, Suet 26 
 
 Piidding, Sponge 32 
 
 Pudding, Tapioca 28 
 
 Pudding, Troy 32 
 
 Piidding, Washington 27 
 
 Pudding, Yorkshire 25 
 
 Pudding, Sauce for 36, 37 
 
 Puff Paste 37 
 
 Puddmg, without Eggs 31 
 
 Quinces, to Bake 30 
 
 PAGE 
 
 Rice Cakes 57 
 
 Rice Cups 29 
 
 Rice Fritters 55 
 
 Raspberry Jam 79 
 
 Raspberry Vinegar 86 
 
 Raisins 92 
 
 Rhubarb, to Stew 81 
 
 Rules for Making Cake 92 
 
 Salad, Chicken 15 
 
 Salad, Dressing 89 
 
 Sally Lunn 51 
 
 Scrapple 11 
 
 Sausages, to make 11, 12 
 
 Sausages, Veal 12 
 
 Sauce for Puddings 36, 37 
 
 Sauce, Wine 37 
 
 Strawberry Syrup 87 
 
 Stew Pies 9 
 
 Sweet Bread 17 
 
 Soup, Beef 18 
 
 Soup, Bean 21 
 
 Soup, Clam 19 
 
 Soup, Corn 22 
 
 Soup, Chicken 19 
 
 Soup, French 17 
 
 Soup, Oyster 20 
 
 Soup, Pea 22 
 
 Soup, Mutton, see Veal — 
 
 Soup, Veal 18 
 
 Terrapin 15 
 
 Tea Cakes 58 
 
 Tomato Catchup 84 
 
 Tomato, to Preserve 87 
 
 Veal Cutlets 5 
 
 Veal, to Stuff a Fillet of 7 
 
 Veal Soup 18 
 
 Veal Sausages 12 
 
 Wine Sauce 37 
 
 Wine Jelly 42 
 
 Waffles 52, 53 
 
 Whortleberry Hollow, Baked 60 
 Wine, Currant 84 
 
 Yeast, Hop, 90 
 
 Yeast, Potato 90 
 
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