MRS. GOODFELLOW'S
COOKERY AS IT SHOULD BE.
A NEW MANUAL OF
THE DINING-ROOM AND KITCHEN.
CONTAINING
ORIGINAL RECEIPTS ON EVERY BRANCH OF COOKERY, DOMESTIC
BEVERAGES; FOOD FOR INVALIDS; BRANDYING FRUITS;
PICKLING; PRESERVING; SALTING AND
CURING MEATS; ETC., ETC.;
TOGETIJER WITH
!;ULES ON CARVING, WITH FULL ILLUSTRATIONS OF THE SAME;
SUGGESTIVE HINTS TO YOUNG HOUSEKEEPERS; TABLE
CUTLERY; WINES; YEASTS AND FERMENTED
BEVERAGES; ALSO BILLS OF FARE
FOR EVERY DAY IN THE YEAR;
FORMING
O)NE OF THE MIOST COMIPLETE COOK AND HOUSEHOLD RECEIPT
BOOKS EVER PUBLISHED.
Who would suppose, from Adam's simple courses,
That Coolkery coull have called forth such resources,
As formi a science alnd a nomencleature,
From out of the commonest deimands of nature.-BYaoN.
(.  s* ~..
1Xt1)ilItcr pI)i a:
T. B. PETERSON & BROTIlERS,
306 CHESTNUT STREET.
1l3
173 
Entered according to Act of Congress, in the year 1865, by
T. B. PETERSON & BROTHERS,
In the Clerk's Office of the District Court of the United States, in and for
the Eastern District of Pennsylvania.
4
~ 
PUBLISIHER'S PREFACE.
THiE publishers, in presenting this Cook Book to the
public, feel an assurance of its being well received, from a
knowledge of the source from whence they come. They
are by the justly celebrated MRs. GOOD.FELLOW, who was for
many years in Philadelphia, pre-eminent in the art of cooking. Besides this advantage of being a practical cook,
she obtained some of the best receipts from experienced
housekeepers of the south, who understood well the art of
compounding good things. Many of the receipts are from
Europe, presented to her by travelling friends, and experimented on by the authoress, and adapted to American
palates. All these considerations are calculated to make
it not only an acceptable, but a valuable household assistant, in arranging that most important branch-the culinary
department. As such, the publishers have great pleasure
in offering it to the American public, with the belief that,
if they will only follow the rules herein set forth, they will
be enabled to become as good housekeepers as the authoress
of this celebrated work.
(iii)
-il  
A RECEIPT
FOR IMPROVING AN INDIFFERENT DINNER,
" A clean table cloth and a smiling countenance."
The former may be commanded; but there are dinners over
which the mistress of the house cannot smile; they are too bad
for dissimulation: the dinner is eaten in confusion of face by
all parties.
(v)  
INTRODUCTION.
FROM a peculiarity of position the writer has had occasion
to regret the very defective domestic education of American
women. It is the only country where women in the middle
ranks of social life consider domestic avocations as unladylike-in England and on the Continent it is a part of the home
training. Education must be given not as an end but as a
means to an end, and that end, to woman, a clearly defined one.
HIer destiny has by a holy law been fixed, and she when
rightly educated is fitted for her sphere, and when she keeps
in it, is happy in the fulfilment of her duties.  In times past
she was only given a domestic education. 1Ier mental training was not considered necessary-her sympathies were limited solely to household cares-and her conversation to domiestic detail. Now she is taught every accomplishment possible to be taught, and all her time is devoted to the acquisition of showy accomplishments or to the society of those
whose pursuits are of the same character.  Both extremes
are reprehensible, but of the two the olden time practical systern was more calculated to render her happy and beloved;
her destination being her home. There, and there only must
she look for compensating enjoyment in duties fulfilled.
An intellectual and domestic woman is most attractiveknowledge does not unfit her for the attention to be given to
the comfort of those about her. Mental culture strengthens
(vii) 
INTRODUCTION.
the judgment and the understanding-when this effect is not
produced better limit her information as the woren of byegone times, to the compounding of receipts and the use of the
distaff, for then she will at least be useful-not the mere
drawing-roomi ornament which we now see.  I fear much that
is in the present age termed education is like that spoken of
by the Poet in relation to our first Parents:
"Knowledge of good, bought dear by knowing ill."
In no country as in this does its future destinies so entirely
depend on woman. Her influence will be felt by future generations, for from that home circle over which it is her privilege to preside, will come-the lawgivers and the  legislators of this our favoured land. If the discipline there
received has not been of a healthy, moral character, and
obedience  and truth, the first principles inculcated, then
must we expect from those thus so neglected-misrule and
political dishonesty when placed in power. In this Country
where every avenue to distinction is open, a mother cannot know to what high place of trust her son may be elevated should he be endowed with abilities. Therefore so
train the daughters that they may fulfil this holy mission
in the domestic sphere, and send forth their children from
their Christian nests, provided with those principles which will
prove their safeguard in passing through the Scylla and
Charybdis of this world. So guarded, a mother may trust her
children in the world's great sea; without it many a soul
freighted bark is lost in the Maelstrom of temptation and sin.
And what agony for a parent to bear the reproaches and remorse of conscience, and to be obliged to say, "I have not
fulfilled my trust." Not to the gay butterfly of fashion is this
addressed; she has her season and is content.
And how is this best to be effected? By educating mothers
and making home what it should be, a spot dearer than
ail others, a haven of rest. Poets have sung-travellers
viii 
INTRODtUCTION.
written about the comforts of a well regulated "English
home," why cannot we have our model "American homes?"
And to do this is woman's privilege. A precious boon of
Christianity, she can by the sunshine of love and the exercise
of the domestic affections, dispel all the vapour and malaria
threatening moral destruction to home influence.
Let her not listen to that mental ignus fatuus, "women's
rights," but keep her head and heart clear from all that may
cause her to lose sight of her true destiny, and be content to
be the keystone in that beautiful temple of liberty, designed
and executed by those noble spirits who risked all in its
erection. To woman is entrusted the training of the heart
and head of those who are to guard this model fabric.
She must render that home happy where all these virtues
are to be fostered, and it is by attention to the domestic duties,
that this is to be accomplished, and this is compatible with
the highest intellectual attainments.
But few of the young ladies now floating on the summer
sea of thoughtless enjoyment, can realize the Poet's description of an accomplished woman:
" She had read
Her Father's well-filled library with profit,
And could talk charmingly. Then she could sing
And play with taste and feeling-and dance with grace.
She sketched from nature well-and studied flowersWhich was enough to love her forYet she was knowing in all needle-work,
And shone in Dairy-and in Kitchen too
As in the Parlour."
Time was when ladies looked to the ways of their household. Now such matters are left to inexperienced foreigners
who swarm our shores. On them has fallen the domestic
mantle. The consequence is, the young and uninitiated wife
must be taken to a hotel or boarding-house to spend that
most important period of her married life, instead of eajoying
i -x 
INTRODUCTION
the quiet of their own fireside, there to become familiarized
with each other's characters, and binding their young hearts
more closely by domestic intercourse, for a man feels his re  sponsibility more in his own home. Their individuality is
lost in a crowd, and they soon cease to be necessary to each
ether's happiness. How many estrangements if nothing worse
will boarding-house annals give, all arising from maternal
neglect. Club houses are increasing; what a commentary
on the times! American mothers must cease to be like Cir cassian parents-giving their daughters Mahommedan educa tions-training them for the ball-room and gala nights as for a
market arena.
But render them true hearted women, fitting them for each
department in the domestic cabinet, and thus enabling them
i. fulfil the positive duties of life with credit to themselves,
tnd comfort to those whose happiness they have assumed.
The first object of a woman's care must be the family labo ratory-the kitchen.  On that being well looked to, the health
and happiness of the household depend.
She need not degenerate into a drudge, but let her initiate
her uninstructed domestic-and then she be only supervisor,
not operative. Surely she has a compensation sufficient for a
daughter, wife, or sister, in witnessing the pleasure with which
those so nearly allied to her, assemble around a neatly arranged table, spread with wholesome food, if not prepared by
her hand, at least under her direction; which will produce in
her mind the most pleasant emotions. A morning spent
often in idle loungings and heartless visits, or one given to
these much neglected household duties?
I would not be understood as countenancing the "Gourmand," but only giving attention to that which nourishes,
thereby producing health and comfort. One of the most
fruitful causes of dyspepsia in our country is the manner in
which the food is prepared. We have every thing that can
,e desired either in the animal or vegetable kingdom, and
x 
INTRODUCTION.
Vet nature's best gifts are rendered poisonous by the preparation
We leave the family laboratory too often in the hands ot the
ignorant and inexperienced. What chemist would commit such
a folly as to entrust to an uninitiated workman the preparation
of a chemical test? How much more that which is to be taken
into that delicate organ, the stomach-which is in the present
arrangement sadly taxed by the compounds introduced by ignorance and consequent want of skill.
One who does not attend to the domestic details and has
not a well regulated home, cannot enjoy or fulfil the rites of
hospitality, one of the pleasures and duties of life inculcated
by Scripture. Being always ready, is the result of well administered household laws, and makes the guests feel welcome,
not by words alone but by evident facts. How often is the
pleasure of a long anticipated visit to a friend, entirely destroyed by finding on your arrival that it is inopportune, in
consequence of some rebellion in the " Kitchen Cabinet," or
absence of one of the operatives; and scarcely are the first
greetings over, before the budget of domestic troubles is
opened, and you are without it being intended, made to feel
an intruder by apologies for things being out of sorts, and
by a detail of the catalogue of trials occasioned by servants.
Quickly vanishes all those long anticipated quiet chats of
"Auld  lang syne," and pleasant readings  of books once
enjoyed together, until in very weariness you are ready to
exclaim " I wish I was away."
How easily all this might be obviated, if left without
assistants, by a knowledge of domestic avocations, and by going to work with a willing spirit and a skilful hand.'Tis true
it is annoying, but if skilled, it is not perplexing. Besides
you are independent, and believe me, in domestic duties, as
tn the affairs of life, "I knowledge is power." There are
cases where ill health prevents such attention to family concerns, as is necessary for home comforts; then, some exoerienced person should be procured, and not the whole family
xi 
INTRODUCTION.
be made uncomfortable by the incapacity of one member, evet
if that is the head. Much of the ill health of our American
women arises from defective and often neglected physical
training. The habits of life pursued by girls is calculated
to produce delicacy of constitution, and unfit them for the
duties of wives and mothers. Parents are responsible for
this also; often are girls enfeebled by luxury, and softened
by sloth, when strength forsakes their limbs, and health their
constitution. Instruct them in the laws of nature, and of
the effects which will necessarily follow when these physical
laws are neglected or violated; this is a motzer's duty.
"The practical duties of life enrich the heart and fancy; for
action, like a strong current, clears and deepens the affections
the discontent induced by a consciousness of wrong-doing
will render turbid the whole temper of the mind. Whereas,
having done to the best of our abilities, produces a peaceful
and happy influence, before which irritability vanishes like a
cloud-the for a time withered sympathies of this world and
home, again revive and bloom.  Do the right and your ideal
is perfected; the exercise of the affections has a most purifying effect on the character." Turn not the daily routine of
life's duties into slave labour imposed by a hard task master,
although self-sacrifice is needful for the growth and health of
conscience; but feel that all the trials of domestic life are
ordered by one who formed woman for the niche she fills,
man's counsellor and friend, therefore, let all her duties be
performed in a cheerful and affectionate spirit. The acts of
housewifery are professional-and consequently must be
early commenced.  They demand energy of mind and body,
every thing must be done by maternal care to produce this.
When troubles darken the domestic horizon, woman must be
at her post to meet the storm and if possible avert it. And in
the performance of all these duties, she must' be happy without witnesses, and content without panegyrists"'-the exercise
of which will not bring celebrity, but improve her uaefulness.
xii 
INTJTOD'UCT'.ON.
Let the American woman only desire from those she loves
the praise that "she presideth in her house, and there is
peace, she cominandeth with judgment and is obeyed, the care
of her family is her whole delight: to that alone she applieth
her study~ and elegance and frugality are seen in her manlion.)
xiii  
CON TENTS.
ADVICE FOR KITCHEN AND DINING-ROOM, 
BOILING,...........
BILLS OF FARE, FOR THE DIFFERENT SEASONS,
BRANDYING FRUITS,........
BREAD, BISCUIT, ROLLS, MUFFINS, AND CAKES,
CARVING, RULES OF, WITH ILLUSTRATIONS,
COFFEE, CHOCOLATE, AND TEA,.. 
DESSERTS, JELLIES, BLANC-MANGES, ICES, &C.,
DRINKS AND FOOD FOR THE SICK,
FISH, STEWED, FRIED, &C.,
INTRODUCTION,. ~.
JELLIES, MARMALADES, and JAMS,
MEATS, TO CHOOSE,..
MISCELLANEOUS RECEIPTS,    e
PASTRY, PIES, TARTS, &C.,
POULTRY AND GAME, TO CHOOSE,
PICKLING AND CATSUPS,
PRESERVING, &C.,..
PUDDINGS, FRITTERS, &C.,.
PUBLISHER'S ADVERTISEMENT,
ROASTING MEATS,..
STEWS, MADE DISHES AND FRIES,
SALTING AND CUtING M'lEATS,
SOUPS AND BR,)TIS, AND) STOCK GRAVIES.
'SUIGESTIVE 11lNTS TO YOUNG HOUSEKEEPERS,
T,ABLE CUTIJER,....
E( ETAB l,S.....
\VfNES, ]fERM.ENTED) IEVERAGES, &C., 
X....  L 16
. 246-249
295-316
. 317-327
128-136
~         5
~ 289-294
38
328-341
. 209-226
39
. 257-265
275-288
. 227 —245
3
~ 41 —55
*     85-127
2 666 — 70
66 —84
~ 344-3 5
~       1:.7
5 2,- C)i
9In-.6-fi- 6 
xV
13
56-65
. 346-349
271-274
. 161-208
I
I.E.IST6. 
I 
ADVICE FOR KITCHEN AND DINING-ROOM.
OF all the apartments in a house, this for the health and
happiness of the family is the most important, and strange to
say, in modern days the most neglected. It is the family laboratory. All the utensils should be kept in orders and of them
a plentiful supply for the proper preparation of the food.
ILet cleanliness and order be the presiding spirits, for without
either there can be nothing satisfactorily ac(comnplished, and
although economy should regulate the household, yet it isa mistaken economy which pinches the kitchen for the embellishment
of the drawing-room, or the wardrobe. Economy is essential
in a woman for her properly performing the duties of a wife
and mother.  Care and economy should therefore be exercised,
but let it characterize every expenditure, as economy and a
well spread board are perfectly compatible.
Much depends on the articles to be prepared, and then the
vessels in which they are cooked. Copper utensils are altogether objectionable.  The use of saleratus is another injurious habit.  A little best quality soda, in judicious hands is
not hurtful. Doubtful meats should never be used-the least
taint may produce in the stomach most serious consequences,
while good meat is necessary for nourishment and consequent
health: sometimes tainted meat is prepared and so disguised
by spice that the palate does not discover it, but the poor di gestive organs become deranged if not materially injured.
A vessel should be set apart for each particular purpose,
2                                           (la) 
14     ADVICE FOR KITCHEN AND DINING-ROOM.
and held sacred to it, thus, a milk sauce-pan should be used
for'no other purpose.  A  "soup  pot"  the same; vegetable
pots the same, and so on through the whole list of culinary
vessels.  Not as is too often, one made to pay not a "double
debt" only-but many.   Care should be exercised in their
use, and with the requisite super-;,ion of the mistress they will
last a long period.  In modern da,  the progress of invention
has supplied us with articles which are labor-saving, and most
important aids in perfecting the culinary art. The " Jelly
strainer" is a great improvement on the jelly bag; the
"Digestor"  on the ordinary'Soup  Pot;" the variety of
ladles, strainers, and spoons are all important to the skilful
housewife.
The table arrangements require the careful eye of the mistress. An elegantly prepared dinner may have all the effect
destroyed by untidiness in the laying of the table. A clean
cloth and napkins, sharp knives, the castor in order, the
plates, in winter especially, well heated. All these details
are important as involving the comfort of the family. For
guests or set company they are always looked to, but I am
now pleading for every day life-the family board, which influences the character by the observance of the little courtesies
in household intercourse. The first impressions are received
under the domestic roof, how necessary that order and
regularity should be amongst the first lessons taught. There
are many little details which cost a trifle, yet give a table an
inviting appearance: and as to that which is denominated the administration of  the "honours  of the table,"  how often
those who serve seem not to understand the art of dispensing
judiciously the "loaves and fishes!!" A good carver will
help in an equitable manner the dainty before him. It is an
accomplishment which should be learned by men and women.
Chesterfield says, "'A man who tells you gravely he cannot
carve, may as well tell you he cannot feed himself. It is both
as necessary and easy." 
ADVICE FORI KITCIHEN AND DIVING-ROOM0.
Prime joints are often mutilated by inexperienced carvers,
and rendered unfit for a second appearance. With a good
carving knife, which should be sharp and light, a lady may
soon learn to be a carver. It requires more skill than strength.
If the butcher has properly divided the bones, nothing but
practice will make a carvde, although there are illustrations
given of the style in wb!,,]a it is done.
The suggestions and receipts here given are the experience
of a practical housekeeper who has kept a manual, and recommends all housekeepers to do the same, by which means
she has been enabled to collect much that is valuable in domestic concerns.
"Experience is by industry achieved
And perfected by the swift Course of time."
15 
ILLUSTRATIONS OF CARVING.
ON CARVING.
ONE of the most important acquisitions in the routine of
daily life is the ability to carve well, and not only well but
elegantly. It is true that the modes now adopted of sending
meats, &c., to table are fast banishing the necessity for promniscuous carving from the elegantly served boards of the
wealthy; but in the circles of middle life, where the refinenlents of cookery are not adopted, the utility of a skill in the
use of a carving knife is sufficiently obvious.
(.16) 
ON CARVING.
It must not be supposed that the necessity for this acquirement is confined to the heads of families alone, it is as important for the bachelor visitor to be familiar with the art, as
it is for the host himself; indeed he is singled out usually for
the task of carving a side dish, which happening to be poultry
of some kind, becomes a task most embarrassing to him, if he
should happen to be ignorant of the modus operandi of skilfully dissecting a fowl. He may happen to be on the right
hand of the lady of the house, and at her request, very politely conveyed, he cannot refuse: he rises, therefore, to his
task as though one of the labors of Hercules had been suddenly
imposed on him; he first casts around him a nervous glance
to ascertain whether any onie else is carving a fowl, in order
to see where they insert their fork, at what part they commence, and how they go on; but it generally happens that he
is not so fortunate as he desires, and therefore he is left to
get through the operation as well as he can.   He  takes up
his knife and fork desperately, he knows that a wing is good,
a slice of the breast is a dainty, and that a leg is a gentleman's portion, so he sticks his fork in at random, and slashes
at the wing, miisses the joilnt, and endeavours to cut through
the bone; it is not an easy task, he mutters something about
his knife not being sharp, essays a grin and a faint jeu de
nwt at the expense of the fowl's age, and finding the bone will
not sunder by fair means, he puts out his strength, gets off
the wing with a sudden dash which propels the mangled member off the dish upon the cloth, sends the body of the fowl
quite to the edge of the dish, and with the jerk splashes a
quantity of gravy over the rich dinner dress of the lady
seated next to him, much  to her chagrin at the injury to her
robe, and her contempt fer tile barbarous ignorance he had
displayed.   He has to make a thousand apolo(gies f,or his stupidity, which only serve to niake his deficiency more apparent,
ec becomes heated, suffused with blushes and perspiration,
continues hacking  and mangling the fowl uintil he has  dis jointed the wings and legs, and then, alas! the b,ody p'icstnts
2*
17 
O. CAnRrM.
itself to him as a terra incognita, what to do with it he is at a
complete loss to imagine, but it must be carved, he has
strength of wrist, and he crashes through it at the hazard of
repeating the mishaps he commenced with. His task over,
he sits down confused and uncomfortable to find his efforts
have caused the rejection of any portion of the fowl he has
wrenched asunder by those who have witnessed his bungling
attempt; he is digusted with the fowl, himnself,carving, and
everything else; loses all enjoyment for his dinner, and
during the remainder of the evening cannot recover his
equilibrium.
He will possibly too have the very questionable satisfaction
of witnessing an accomplished carver dissect a fowl; he perceives with a species of wonder that he retains his seat, plants
his fork in the bird, removes the wings and legs as if by
magic, then follows merry-thought and neck bones, then the
breast, away come the two sides men, and the bird is dissected; all this too is accomplished without effort and with
an elegance of manner as surprising as captivating;  the
pieces carved look quite ten)pting, while there is no perceptible difference in the temperature of the carver, he is as cool
and collected as ever, and assists the portions he has carved
with as much grace as he displayed in carving the fowl. The
truth is, he is acquainted with the anatomy of the bird, he
has felt the necessity of acquiring the art, and has taken advantage of every opportunity which has enabled him to perfeet himself in the requisite knowledge to attain the position
at which he has arrived.
Ladies ought especially to make carving a study; at tl},eir
own houses they grace the table, and should be enabled to
perform the task allotted to them with sufficient skill to prevent remark or the calling forth of eager proffers of assistance
from good natured visitors near, who probably would not
present any better claim to a neat performance.
Carving presents no difficulties  it requires simply knowledge. All displays of exertion or violence are in very bad
18 
ON CARvING(
taste; for, if not proved an evidence of the want of ability
on the part of the carver, they present a very strong testimniony of the toughness of a joint or the more than full age of
a bird: in both cases they should be avoided.  A good knife
of moderate size, sufficient length of handle, and very sharp,
is requisite; for a lady it should be light, and smaller than
that used by gentlemen.  Fowls are very easily carved, and in
joints, such as loins, breasts, fore-quarters, &c., the butcher
should have strict injunctions to separate the joints well.
The dish upon which the article to be curved is placed
should be conveniently near to the carver, fo that he has full
control over it; for if far off, nothing can prevent an ungracefulness of appearance, nor a difficulty in performing tha
which in its proper place could be achieved with ease.
In serving fish, some nicety and care must be exerclsed
19 
ON CARVING
here lightness of hand and dexterity of management is necessary, and can only be acquired by practice. The flakes
which, in such fish as salmon and cod are large, should  not
be broken in serving, for the beauty of the fish is then
destroyed, and the appetite for it injured.  In addition  to
the skill in the use of the knife, there is also required another
description of knowledge, and that is an acquaintance with
the best parts of the joint, fowl, or fish being carved. Thus
in a haunch of venison the fat, which is a favourite, imust be
served with each slice; in the shoulder of mutton there are
some delicate cuts in the under part. The breast and wings
are the best parts of a fowl, the trail of a woodcock on a toast
is the choicest part of the bird.  In fish a part of the roe,
smelt, or liver should accompany the piece of fish served; the
list, however is too numerous to mention here; and indeed,
the knowledge can only be acquired by experience.   In large
establishments the gross dishes are carved at the buffet by
the butler, but in middle society they are placed upon  the
table.  In the following directions accompanied by diagrams,
we have endeavoured to be as explicit as possible; but while
they will prove as landmarks to the uninitiated, he will find
that practice alone will enable him to carve with skill and
facility.
Aitch. Bone.
AN AITCH-BONE OF BEEF.  This is a simple joint to carve,
out the slices from it must be cut quite even, and of a very
20 
ON CARVING.
.,oderate thickness. When the joint is boiled, before cutting
to serve, remove a slice from the whole of the upper part of
sufficient thickness, say a quarter of an inch, in order to arrive
at the juicy part of the meat at once.   Carve from A to B,
let the slices be moderately thin-not too thin; help fat with
the lean in one piece, and give a little additional fat which
you will find below c; the solid fat is at A, and must be cut
in slices horizontally. The round of beef is carved in the
same manner.
RIBS OF BEEF. There are two modes of carving this joint;
the first, which is now becoming common, and is easy to an
amateur carver, is to cut across the bone commencing in the
centre, and serving fat from A, as marked in the engraving
of the sirloin, or it should be carved in slices from A to c,
commencing either in the centre of the joint or at the sides,
Occasionally the bones are removed, and the meat formed into
a fillet; it should then be carved as a round of beef.
Sirloin of Beef
THE SIRLOIN OF BEEF. The under part should be first
served, and carved as indicated in the engraving, across the
bone. In carving the upper part the same directions should
be followed as for the ribs, carving either side, or in the
centre, from A to B, and helping the fat from )D.
21 
ON CARVING.
Fillet of Veal.
FRLLET OF VEAI,. Cut a slice off the whole of the upper
part in the same way as from a round of beef; this being, if
well roasted, of a nice brown, should be helped in small
pieces with the slices you cut for each person. The stuffing
is skewered in the flap, and where the bone comes out there
is some placed; help this with the meat with a piece of the
fat.
Neck of Veal.
NECK OF VEAL. Were you to attempt to carve each chop,
and serve it, you would not only place a gigantic piece upon
the plate of the person you intended to help, but you would
waste much time, and should the vertebra have not been jointed by the butcher, you would find yourself in the position of
the ungraceful carver being compelled to exercise a degree
of strength which should never be suffered to appear, very
possibly, too, assisting gravy in a nianner not contemplated
by the person unfortunate enough to receive it.  Cut diago
22 
CGt,.RRVIN(G.
nally from B to A, and help In slices of moderate thickness;
you can cut from C to D in order to separate the small bones,
divide and serve them, having first inquired if they are
desired.
Breast of Veal.
THE BREAST OF VEAL.   Separate the ribs from the brisket,
outing from A to B; these small bones, which are the sweetest
and mostly chosen, you will cut as at D D D, and serve;
the long ribs are divided as at c c c, and having ascertained
the preference of the person, help accordingly; at good tables
the scrag is not served, but is found, when properly cooked,
a very good stew.
LOIN OF VEAL. This joint is sent to table served as a
sirloin of beef.  Having turned it over, cut out the kidney
and the fat, return it to its proper position, and carve it as in
the neck of veal, from B to A; help with it a slice of kidney
and fat. The kidney is usually placed upon a dry toast when
removed from the joint.
SHOULDER OF VEAL  is sent to table with the under part
placed uppermost.  Ilelp it as a shoulder of imutton, beginning at the knuckle end.
A TONGUE. Cut niearly through the imiddie,
at the line 1, and take
thin slices from each side.
The fat is situated un
derneath at the root of
the tongue.
(/Ii$'                    derneath, at the root of
A Tongue.
'2 ",
I 
ON CARVING.
Half of caf't Head.
HalfofCal~f' Head.
CALF'S HEAD. There is much more meat to be obtained
from a calf's head by carving it one way than another. Carve
from A to B, cutting quite down to the bone. At the fleshy
part of the neck end you will find the throat sweetbread
which you can help a slice of with the other part; you will
remove the eye with the point of the knife and divide it in half,
helping those to it who professs a preference for it, there are
some tasty, gelatinous pieces around it which are palatable.
Remove the jaw bone, and then you will meet with some fine
flavoured lean; the palate, which is under the head, is by
come thought a dainty and should be proffered when carving.
II~~~~
Leg of Mutton
LEG OF MUTTON.  The under or thickest part of the leg
should be placed uppermost and carved in slices moderately
thin from B to c.  Many persons have a taste for the knuckle,
and this question should be asked, and if preferred should be
assisted. When cold, the back of the leg should be placed
6
24 
ON CARVIT.do.
uppermost, and thus carved: if the cramp bone is requested,
and some persons regard it as a dainty, hold the shank with
your left hand, and insert your knife at D, passing it round to
E, and you will remove it.
A Shoulder of Mutton Boiled.
A SHOULDER OF MIUTTON. This is a joint upon which a
great diversity of opinion exists, many professing a species of
horror at its insipidity; others finding much delicacy of
flavour in certain parts. In good mutton there is no doubt
but that if properly managed it is an excellent joint, and if
judiciously carved will give satisfaction to all who partake of
it It should be served and eaten very hot. It is sent to
table lying on the dish as shown in the annexed engraving.
Commence carving from A  to B, taking out moderately thin
slices in the shape of a wedge; some nice pieces may then be
helped from the blade bone, from c to B, cutting on both
sides of the bone. Cut the fat from D, carving it in thin
slices. Some of the most delicate parts however lie on the
under part of the shoulder; take off thin pieces horizontally
from B to c, and from A; some tender slices are to be met
with at D, but they must be cut through as indicated.
The shoulder of mutton is essentially a joint of tit-bits, and
therefore when carving it, the tastes of those at table should
be  consulted.    It  is  a  very insipid  joint when  cold,
and should therefore be hashed if sent to table a second
time.
3
2 Ili 
O(N CARVING.
A Shoulder of Muttoit, Boiled or Stewed, with celery sa'ice.
THIE LOIN OF MUTTON, if small, should be carved in chops
beginning with the outer chop; if large, carve slices the whole
length. A neat way is to run the knife along the chine bone
and under the meat along the ribs, it may then be cut in
slices as shown in the engraving of the saddle of mutton
below; by this process fat and lean are served together; your
knife should be very sharp and it should be done cleverly.
NEcK OF MUTTON, if the scrag and chine bone are removed,
is carved in the direction of the bones.
THE SCRAG OF MUTTON should be separated from the ribs
of the neck, and when roasted, the bones assisted with the
meat.
SADDLE OF MUTTON.  The tail end is divided i- the engraving and the kidneys skewered under each diision; this
is a matter of taste, and is not always done. Carve from A
0 -)
I
I 
ON CAIt~IN(G.G
to B in thin slices, help fat from c to D. You mnay help
from the vertebra on both sides of the loin, and then carve
cross-wise as marked  in  the engraving, which  gives you
both fat and lcan;  help a slice of kidney to those who desire it.
IIAIJNCH OF MUTTON is carved as haunch of venison.
sac~~~~~~~
Fore Quarter of Lamb broiled.
FORE QUARTER OF LAMB. Place your fork near the
knuckle and cut from A, to c, to B, and on to D; pass your
knife under, lifting with the fork at the same time. The juice
of half a lemon or Seville orange which has been sprinkled with
salt and pepper, is then squeezed under the shoulder, and a
slice of fresh butter placed there also, the parts are re-united
until the butter is melted, and the shoulder is then placed
upon a separate dish; separate the neck from the ribs, from E
to D, and then assist the breast G, or the neck F, according to
the palate of your guest.
Haunch of Venison
Haunch of Venlison.
hiAUNCh OF VFrNIS(ON.   Have the dish placed before you
o that the loin is nearest to you, anid  the knuckle farthest.
27 
ON CARvIN('.
then cut from A to B, sufficiently near the knuckle to prevent
the escape of any gravy, then make your first cut from A to
c, with a slanting cut, and then let each succeeding slice be
sloping so that all the gravy may be retained in the hollow
thus formed; the fat will be found at the left side, and must be
.served with the mneat.
NECK OF VENISON should be carved across the ribs, as in
the neck of veal, or length-wise, from one end of the neck to
the other.
KID, if kept until the age at which lambs are killed, is
served and carved in the same manner; if killed at a month
or five weeks, they are roasted whole and carved in the
kitchen.
PORK. The leg when sent to the table should be placed
with the back uppermost and the crackling be removed; if
sufficiently baked, this may be done with ease; the mneat
should be served in thin slices cut across the leg, the crackling being served with it, or not, according to taste; the
loins are cut into the pieces as scored by the butcher
Ham
HAMi. It is served as placed in the engraving, and should
come to table ornamented. Carve from A to B, cutting thin
slices cut slantingly, to give a wedge like appearance   Those
who prefer the hock carve at D, in the same direction as, from
A to B, then carve from D to C, in thin slices, as indicated in
tne diagram:
BOILED TONGIUE. Carve across the tongue, but do not out
28 
ON CARVIN(V
through; keep the slices rather thin, and help the fat from
underneath.
Roast Pig.
SUcMNG PIG. The cook should send a roast pig to table
as displayed here, garnished with head and ears, carve the
joints in the direction shown by the lines in the diagram, then
divide the ribs, serve with plenty of sauce; should one of the
joints be too much  it may be separated; bread sauce and
stuffing should accompany it.  An ear and the jaw are favour
ite parts with many people.
POULTRPY.    Poultry  requires
skilful carving; the requisites are,
grace of manner, ease in the per                     S formance, a perfect knowledge of
the position of the joints, and the
most complete mode of dissecting,
~   "-~-~-'  -  ~    so as to obtain the largest quantity
Roast Turkey.      of meat:  In no case is this ability
inore demanded than in carving a Roast Turkey. Unless this is done well, there is not only much waste, but
the  appearance  of the turkey  is spoiled.   You will comnence  by  carving  slices  from  each  side of the breast,
in the same directions as the lines marked in the engraving,  cutting from  A  to  B.    Now  remove  the legs,
dividing the thighs from the drumsticks, and here an instrument termed a disjointer will be found serviceable. for unless
3
4e
29 
ON CARVING.
the turkey be very young, and the union of the joints very
accurately taken, dislocation becomes difficult: the disjointer
effects the separation at once, and it possesses also the advan
tages of enabling the carver to divide a thigh into two, thus
permitting a less bulky portion of a part much esteemed to
be served. The pinions and that portion of body removed
with it, are always a delicacy, and care should be taken to
carve them nicely; the joint of the pinion will be found at B.
The stuffing, whether truffles or whatever it may be made of,
you will obtain by making an opening at c.
BOILED TURKEY is trussed in
a different fashion to the roast,
but the same directions given for
the first applies to the  second.
The legs in the boiled turkey be                 ing drawn into the body may cause
'/:'g[~J~_r-    ~some  little difficulty  at first in
their separation, but a little pracBoiled Turkey.       tice will soon surmount it:
TURKEY POULTS. Refer to directions for carving pheasants.
ROAST FOWL: This operation
is a nice and skilful one to perform,
it requires both observation and
,_.               practice. Insert  the  knife  be                          tween the legs and the side, press
b )ack the leg with the blade of the
knife, and the joint will disclose
itself: if young it will part, but
Roast Fowl.       at best, if judiciously managed,
will require but a nick where the joints unite. Remove your
wing from D to B. cut through and lay it back as with the
leg, separating the joint with the edge of your knife, remove
the merrythought and neck bones next, this you will accoei
80 
ON CARVING. 
plish by inserting the knife and forcing it under the bones,
raise it and it will readily separate from the breast. You
will divide the breast from the body by cutting through the
small ribs down to the vent, turn the back uppermost, now put
your knife into about the centre between the neck and rump,
raise the lower part firmly yet gently, it will easily separate,
turn the neck or rump from you, take off the side bones and
the fowl is carved.
In separating the thigh from the drum                 stick, you must insert the knife exactly at
the joint as we  have indicated in the en               graving, this however will be found  to re                 quire practice, for the joint must be accu                 rately hit, or else much difficulty will be ex                 perienced in  getting the  parts  asunder.
There is no difference in carving roast and
boiled fowls if full grown; but in a very young fowl when
roasted, the breast is served whole. The wings and breast
are in the highest favour, but the leg of a young fowl is an
excellent part. Capons when very fine and roasted, should
have slices carved from the breast.
31
ii"""
Boiled Fowl (breast).
I-I
, Boiled F.wi (back).
e 
ON CARVING.
GEEsE.  Follow with your knife
0:-~: =  In    the lines marked in the engraving,
~A-[::~-::      A to B, and cut slices, then remove
~~~:t:-.   ~:~-the wing, and if the party be large
~   ~~~  -~__.        the  legs must  also be removed,
and here the disjointer will again
Roast Goose.      prove  serviceable.   The  stuffing,
as in the turkey, will be obtained by making an insertion at
the apron c.
PHEASANT.  Clear the leg by inserting the edge of the knife between it and
the body, then take off the wings, B to
A, but do not remove much of the breast
with them, you are thus enabled to obtain some nice slices; the pheasant is
then carved as a fowl. The breast is
first in estimation, then the wings, and
after these the  merry-thought:  lovers
of game prefer a leg.
GUINEA FOWL are carved in the same manner.
PARTIRIDGE.  Separate the legs, and
then divide the bird into three parts.
leavi'ng each leg and wing together.
The  breast is then divided from the
back, and helped whole, the latter be                     ilg assisted with any of  the other
4   parts.  When  the party consists en       Partridge.    tirely of gentlemen  only, the bird is
divided into two by cutting right through from the vent t6
the neck.
32
*& w
,"II, I,,I
t
- p
Pheasant. 
- ON CARVING.
QUAILS, LANDRAIL, WHEAT-EARS, LARKS, and all small
birds are served whole.
GROUSE AND PLOVER are carved as partridges.
SNIPE AND WOODCOCKc, are divided into two parts; the
trail being served on a toast.
WILD-DUCK AND WIDGEON. The breast of these  fowls
being the best portion is carved in slices, which, being removed, a glass of old port made hot is poured in, the half of
a lemnion seasoned with cayenne and salt should then be
squeezed in, the slices relaid in their places, and then served,
the joints being removed the same as in other fowl.
PIDGF,0N.  Like woodcock,
J    these birds are cut in half,
through the breast and back,,,
and helped.
Pidgeon (breast).                              Pidgeon (bLck).
33 
ON CARVING.
FISH.
Fish Knife          _                                         an,d Fork
FISI should never be
carved with steel; as                                    sisting  requires  more
care than knowledge;
Jffi///:'  the principal caution is
to avoid  breaking  the
flakes.   In  carving  a
Middle cut of Salmon.      piece of salmon as hero
engraved, cut thin slices, as from A to B, and help with it
pieces of the belly in the direction marked from a to D; the
best flavoured is the upper or thick part.
COD'S HEAD AND
SHOULDERS.       Carry
the knife from A to B,
and then  along  the
,\.o  d,~~       ~line to c, help slices
accomnpanied by soine
of the sound, which is
to be found lining the
back, and which you
mrnay obtain by passing
Cod's Head               the knife  under the
back-bone at c, serve also a piece of liver. inany choice
I1 
ON CARVING.
parts lie in this dish, and by inquiry you will soon ascertain
the parts preferred. The jaw-bone fromn its gelatinous nature
is considered by some a dainty, and the head generally, including eyes and palate, is a favourite with many.
HADDOCK. It is dressed whole, unless unusually large.
When sent to table it is split its whole length, and served
one-half the head to the tail of the other part; it is carved
across
MACKEREL should al       ways be sent to table head
to  tail, divide the meat
from the bone  by cutting
Hi..down the back length-wise,
the upper part is the best.
All small fish, such as
perch - herrings- smets
mullets, &c., are served whole.
MUTTON.
The Sheep is thus apportioned by butchers.
A  The Leg.                                  E  Neck (scrag end),
B  Loin (the best end).                      F  Shoulder
C  Loin (chump end).                         G  Breast.
D  Neck (best end). 
The Saddle of Muttori is the unioln of the two loins-the Chine  a the union o
the two necks,
85
A  Dish of Mackerel. 
ON CARVING.
BEEF.
A Bullock marked as cut into joints by the Butchr.
Fore Ribs eontaining  five rib,s.
Middle Rib, containitng four ritbs.
Chuck Rib. co,lailning three ribs
Shoulder or leg of Mutton piece
B,ri sket.
Clod.
NIeck, or Stickinig Pie(e.
Shin.
Cheek.
A   Si.rloill.
B   Rump.
C  Aitchl)one.
D Buttock.
I Mlouse Butttock.
F   Veiny Piece
G   Thick Flank.
H   Thin Flank.
I  Leg.
The baron of beef is formed of.he pieces marked A  B. unied on both sidee
36
K
11
AIT
N
0
p
a
R
s 
ON (CARVING.
VEAL.
The Calf',s divided into joints by the butcher, upon a system which  umtnl      e
wi,hods employed for cutting up both beef and mutton.
A  The Loin (best end).                          F  Neck (best end).
B   The Loin (chump end).                        G  Neck (scrag).
C   The Fillet.                                  11 Blade Bone.
D   The Hind Knuckle.                            I  Breast (best endi
E  The Fore Knuckle.                             K  Breast (Brisket).
PORK.
The P'g is thus divided: A  The Fore Loin.
B  The Hind Loin.
C   The Belly, or Spring.
I D  The Hand.
EF The Leg.
The spare rib is under the shoulder, which, when removed in a porker, levier
part of the neck without a skill upon it, forming the spare r;b.   The beau at mauc
hked by manny, and appears at table dressed in various ways.
i1;7
:7 --
-......
"I I
,IB,
I.1  " —.
E.      -,,, 
To CITOOSE MIEATS.
TO CHOOSE MEATS.
VENISON.-The choice of venison should be regulated by
the appearance of the fat, which, when the venison is young,
looks bright, thick, clear, and close. It first changes towards
the haunches. To ascertain whether it is sweet, run a knife
into that part; if tainted it will have a rank smIel! It should
not be cooked if too high.
BEEF.-True, well-fed beef may be known by the texture
!nd colour; the lean will exhibit an open grain of deep
coral-red, and the fat will appear of a healthy, oily snmoothness, rather inclining to white than yellow.   The suet firm
and white. Yellow fat is a test of meat of an inferior quality.  Heifer beef is but little inferior to ox beef; the lean is
ot a closer grain, the red paler, and the fat whiter. Cow
beef may be detected by the same signs, save that the older
the beast the texture of the meat will appear closer, and the
flesh coarser to the sight, as well as harder to the touch.
VEAL.-When you observe the kidney well surrounded
with fat, you may be sure the meat is of a good quality. The
whitest is not the best veal; but the flesh of the bull-calf is
a brighter colour than that of the cow-calf.  The fillet of the
latter is generally preferred, on account of the ud(er.
There is a vein in the shoulder very perceptible; and its
colour indicates the freshness of the meat; if a bright red
or blue, it is recently killed; if any green or yellow spots
are visible, it is stale. The suet will be flabby, and the kidney will smell.
MUTTON.-The best is of a fine grain, a bright colour, the
fat firm and white.   It is better for being full-grown.   The
iieat of the ewe is not so bright, while the grain is closer
The ram mutton may be known by the re Iness of the flesh,
and the sponginess of the fat.
38 
POULTRY AND GAME, TO CHOOSE.
LAMB should be eaten very fresh. In the fore quarter, the
vein in the neck being any other colour than blue betrays it
to be stale. In the hind quarter, try the kidney with your
nose; the faintness of its smell will prove it to be stale.
PORK.-In young pork the lean when pinched will break;
the thickness and toughness of the rind shows it to be old.
In fresh pork the flesh is firm, smooth, a clear colour, and the
fat set. When stale it looks clammy and flabby. Measly
pork may be detected by the kernels in the fat; it should not
be eaten. Dairy-fed pork bears the palm over all others.
BACON.-Excellent young bacon may be thus known:-the
lean will be tender and of a bright colour; the fat firm and
white, yet bearing a pale rose tinge; the rind thin, and the
lean tender to the touch. Rusty bacon has yellow streaks
in it.
HAMS.-The test of a sweet ham is to pass a sharp knife
to the bone, and when drawn out smell it; if the knife is
daubed greasy, and the scent disagreeable, it is bad. A good
ham will present an agreeable smell when the knife is withdrawn.
POULTRY AND GAME, TO CHOOSE.
TURKEY.-The cock bird when young has a smooth black
leg with a short spur. The eyes bright and full, and moist
supple feet when fresh; the absence of these signs denotes
age and staleness; the hen may be judged by the same rules
and is the best.
FOWLS like a turkey; the young cock has a smooth leg
and a short spur; when fresh the vent is close and dark.
Hfens when young have smooth legs and comnbs; when old
these will be rough; a good capon has a thick belly and
large rump, a poll comb and a swelling breast.
GEESE.-In young geese the feet and bills will be yellow
39 
TABLE CUTLERY
and free from hair. When fresh the feet are pliable; thot
are stiff when stale.
DucKs may be selected by the same rules.
PIGFoNs, when fresh, have supple feet, ant  the vent wile
be firm; if discoloured and supple they are stale.
PLOVERs, when fat, have hard vents; but, like almost ali
other birds, may be chosen by the above rules.
IHIARES.-When a hare is young and fresh, the cleft in the
lip is narrow, the body stiff, the ears tear easily, and the
claws are smooth and sharp; and old and stale hares will be
the opposite of this. Rabbits the same.
PARTRIDGES.-Yellow legs and a dark bill are signs by
which a young bird may be known, and a rigid vent when
fresh. When this part is green the bird is stale.
PHEASANTS may be chosen as above; the young birds are
known by the short or round spur, which in the old is long
and pointed.
TABLE CUTLERY.
THE same rule applies to Table Cutlery am to all other cutting instruments, viz., that they must be frequently sharpened.  A servant who understands knife-cel aning, will, before taking them off the board, draw them briskly a few
times from back to edge (raising the back - little) first on
one side, then on the other, and thus produ,'l  an excellent
edge; whereas a clumsy inexperienced han. will  (by not
holding them fiat on the board) contrive to give the best
steel a dull edge. Hence the necessity of an efficient steel,
in using which, care should be taken to raise th3 back of the
knife a quarter of an inch from the steel.  Servants are apt,
in cleaning knives, to allow the arm to take its nrtural ball
and socket, or half-circular movement, this of cou-ne, must
completely round and thicken the edge and wear tkf back.
Strict injunctions should be given to keep the knife   tays
fat on the board.  The best knives when new, will not ot
unless the above directions are strictly enforced.
40 
ROASTING MEATS.
THE operation of roasting is intended to loosen the fibres,
and prepare it for digestion in the stomach.
In roasting, meat will bear a greater and longer heat than
in either boiling or stewing. Ptoasting is considered by very
many, if rightly done, more digestive than boiling or stewing;
for although roasting is one of the commonest and most simple processes, yet it requires more attention than to make
most made dishes-" to have it done to a turn."'
The cook must have her roaster clean and bright; a clear,
brisk fire. It is impossible to give a specific rule as for time,
but slow roasting is important. The season of the yearthe length of time which the meat has been kept-all has an
influence. As a general rule, a quarter of an hour to the
pound is the best. The young and tender should be roasted;
the strong and full grown animal boiled or stewed. Basting
is a most important operation in roasting, as the more meat is
basted, the sooner and better it is roasted. Never pour gravy
over either roasted or boiled joints, as many prefer the juices
of the meat to gravy which is made.
A well selected roasting piece of beef-the noble sirloin
of about fifteen pounds-will require about three hours and
a half. The beef should be kept for several days after it is
killed, if the weather will allow; in winter a week.
Have ready the spit and roaster before putting it down.
Rub the beef all over with white ground ginger-nothing
41 
ROASTING MEATS.
else; never salt roasted meat, it draws out the juice; do not
place it too near at first, but allow it to gradually warm;
baste it well at first with a little cold water. When it begins
to cook, pin a thick piece of paper on it, to preserve the fat.
Keep the fire clear and brisk. Continue every quarter of an
hour to baste it.  The last half hour remove the paper; then
sprinkle over it a little salt, baste it with a little melted but,er, and dredge it with flour; then let it remain until the
froth rises; then serve on a hot dish. Take the drippings,
skim off all thfie fat, (which must be saved for the dressing of
made dishes;) thicken the gravy with a very little browned
flour, which is done by sifting flour on to a tin plate and
browning it in an oven. This is nice for all kinds of brown
gravies.
SIRLOIN OF BEEF.
This is one of the best dishes that can be put upon a table,
and most properly knighted by Charles II., the merry monarch of England. In the cooking, observe strictly the above
directions for roasting.
RIBs OF BEEF.
This should be kept some days before eating; prepare it
exactly as the sirloin; keep the bones next to the fire when
first put down-basted and dredged as the other piece. Do
not pour gravy over roast beef.
RIBS OF BEEF BONED.
Keep two or three ribs of beef until quite tender; take
off the bones carefully, and skewer it as round as possible,
(like a fillet of veal;) stuff it with a veal stuffing as follows 
Quarter of a pound of finely chopped beef suet, three spoonsful
of crumbs of bread, a very little sweet marjoram, the grated rind
of two lemons, one onion chopped as fine as possible, a little
42 
ROASTING MEATS.
salt and pepper, a half teaspoonful of ground cloves, all mixed
together with the yolk of two eggs; stir all well. Secure it
in the beef with skewers, and twine crossed over the top, the
beef having been previously rubbed with white ground ginger. Then press the spit through it, and cook slowly, basting
it as the other. Being a more solid mass, it will require
more time, and must be kept down four hours and a half.
Just before it is done, dredge it as the other. Make a rich
gravy by taking the drippings, remove all the fat and thicken
with a little flour, and just before dishing pour over the beef
some of this gravy; send the rest in sauce-boat. Serve hot.
BOAST MUTTON.
Mutton should be hung some time before using. All
animal food should be hung up in the open air until its fibres
have lost some of their toughness, but be careful not to let it
hang until it loses its natural sweetness; in that state, it is
detrimental to health.  The time it should hang to be tender depends on the heat and humidity of the air; if not long
enough, it is hard and tough; if too long, it loses its flavour.
Care must be taken to hang it in the open air, and dried
night and morning, to keep it from  damp  and  mustiness.
When the weather is very cold, bring the meat required for
dinner into the kitchen early in the morning. Cooked frozen
meat is tough.  Clean the outside by paring off a thin slice.
In summer, if you fear its keeping, either pax-roast or parboil, which will keep it surely. Beef requires a large sound
fire-mutton a brisk, sharp one. On nmutton put neither salt,
pepper, or any kind of seasoning when first put to the fire
baste it well, and dredge just before it is done, as the beef.
Serve hot.
A LEG OF MUTTON
Weighing eight pounds requires an hour and a half, and is
much improved by pouring over it a wine glass full of mush
.43 
P-OASTING MEATS.
room catsup or wine when dished. Never put any gravy
in the dish, but send it separately, in a sauce-boat. Serve
currant jelly with roast mutton.
A SADDLE OR CHINE OF AIUTTON
Of ten or twelve pounds, two hours and a half. Have the
skin taken off, and skewer it on to preserve the succulence.
If this is not done, tie on a piece of paper in roasting; and before it is done, remove the paper and dredge it to froth it,
having previously well basted it. Eat with currant jelly
or cranberry jelly.
A SHOULDER OF MUTTON.
This is always better boiled than roasted. One of seven
pounds, an hour and a half. Introduce the spit at the shank
bone, and pass it along the blade bone. Roast as above. A
rich gravy from the mieat; stir in a little flour to thicken.
A LOIN OF MUTTON
Requires from one and a half to two hours. Never run
the spit through the prime part, but skewer and tie on the
spit. Baste and dress it as the leg. Serve with currant
jelly. But we think this joint is better boiled.
MUTTON VENISON FASHION.
Take a fat loin, remove the kidney, as that will sometimes
spoil; let it hang at least a week, if the weather  permits.
Two days before dressing it for cooking, take ground all,pice,
ground cloves and black pepper, miix them and rub well into
the meat about a tablespoonful of each twice a day for two
days. Before dressing it, wash it off and roast as a leg- To
preserve the fat of the loin, and keep it in, make a paste of t)ur
and water, and spread very thickly over the meat. Over this
tie a double sheet of co-arse p:oper, well buttered. About a
44 
ROASTING MEATS.
quarter of an hour before it is done, remove the paper and
paste carefully; then baste and dredge with flour. This
is equal to venison. Serve with currant jelly. Pour over'
the mutton when dished a glass of good cooking wine, but no
gravy-serve that in a sauce-boat.
VEAL.
Veal requires particular care to roast a nice brown. Let
the fire be the same as for beef. Put it at some distance
from the fire at first, to let it roast thoroughly, as it must be
well done, but not dried; then draw it near to finish it brown
-basting well. For sauce, remove the juices of the meat
from the bottom of the roaster, and skim all the fat off, mix
in a little flour, salt and pepper, then simmer and serve hot.
FILLET OF VEAL.
A fillet of twelve or fourteen pounds will require nearly
four hours' roasting before a good fire. Make some stuffing
of a quarter of a pound of finely chopped beef suet, and as
much bread 2rumbs, a large spoonful of finely chopped parsley, a little sweet marjoram, the rinds oI two lemons grated,
a tablespoonful of grated horse-radish, a little black pepper
and salt; these all mixed together well with two hard-boiled,
smoothly-rubbed yolks of eggs. Introduce this through the
fillet, secure the stuffing with skewers and twine, baste it well,
and make a gravy of the dripping, skim off the fat and
thicken with flour. Serve hot.
VEAL SWEETBREAD.
Take two fresh sweetbreads, par-boil them for five minutes,
then lay them in cold water. This process is called blanching. Beat up the yolks of two eggs, grate some bread
crumbs. When the sweetbreads are quite cold, wipe them
very dry, run a skewer through them, dip them in the egg
4
45 
ROASTING MiEATS.
and then into the bread crumbs; tie them on a spit, or lay them
in a stew-pan with a little butter and a very little veal gravy, and
cook them a nice brown. For sauce, take the gravy in which
they were cooked, and pour into a saucepan; add the juice of two
lemons, a little salt and pepper; toast thin slices of bread, dip
them into the gravy and lay the sweetbread on. Serve hot.
LAIB.
This requires much attention in the roasting. All young
meats should be well cooked. For a sauce, wash clean a
handful of fresh green mint, remove the leaves from the
stems, mince it very fine and put it into a sauce boat, and stir
in one teaspoonful of brown sugar and four tablespoonfuls
of good wine vinegar. Green peas is the vegetable eaten
with lamb.
HIND QUARTER.
If eight pounds, it will require nearly two hours roasting.
Baste it and froth it by dredging, flour over it as the other
roasts.
PORK.
The prime season for pork is from November to March.
Great care must be taken that it is sufficiently done. Other
meats may be underdone, but pork is uneatable and indigestible, if not well cooked.
QUARTER OF PORK.
A quarter of good young pork is nice cooked in this way.
If very young, the leg and loin should be roasted together.
For sauce, nicely stewed apples.
46 
ROASTING MEATS.
A LEG OF PORK.
One of eight pounds requires three hours. The skin must
be scored across in narrow stripes, about a quarter of an inch
apart   Rub it with sage, pepper and salt, well.  Do not put
it near the fire, when first put down. When it begins to roast,
brush it over with a feather dipped in sweet oil. This will render it a better colour than any other method, and is the best
way of preventing a blistering of the skin. For a sauce, put
three onions finely chopped, and a spoonful of rubbed sage
leaves, into a saucepan with four spoonsful of water, cover
tightly and simmer gently for ten minutes, then stir in half a
teaspoonful of salt and the same of black pepper; add this to
the dripping, skiim the fat off, and strain the whole through a
sieve; then mix in a tablespoonful of browned flour, simmer a
few minutes, and send up in a sauce boat with the pork. Stewed
apples are always necessary with roast pork.
A NICE ONION SAUCE.
Peel and thinly slice four or five onions, put them into a
saucepan with a piece of butter; stir the onion until browned;
then stir in slowly a spoonful of flour, four tablespoonfuls of any
kind of nice broth, a little pepper and salt; boil this for a
few minutes; watch, to prevent its scorching; then add a
wine glass full of claret, and the same of mushroom catsup.
Strain it through a hair sieve. Serve hot. This is a very
nice gravy for steaks.
SAGE AND ONION STUFFING.
Chop very fine three onions, a tablespoonful of sage leaves
rubbed very fine; put them into a saucepan with four large
spooLsful of water; sinmmer for ten minutes, covered tightly;
half a teaspoonful of salt and the same of black pepper, three
tablespoonfuls of bread crumbs, mixed well in; then pour
47 
ROASTING MEATS.
over it three tablespoonfuls of broth or gravy. Stir the
whole well together, and use for pork stuffing.
A SUCKING PIG ROASTED.
A three weeks old pig is the required age; it should be
freshly killed.  If not fresh, it has lost its crispness.   This
requires skill and care both in the preparing for the spit and
the roasting. The ends require more heat than the middle,
and it will take an hour and a half to cook. A small piece
of iron, called a "pig iron," should be hung in front of the
roaster. This is only a sheet of iron about a foot wide, and
a foot and a half long, suspended by wires from the middle
of the roaster, and is a most useful appendage to the roaster
for moderating the heat in roasting. For a stuffing, use the
" Onion Stuffing," with the addition of four good sized
boiled and mashed white potatoes. While the potatoes are
hot, stir in a lump of butter the size of a walnut.
The pig must be wiped very dry after it is ready for
the spit, and rubbed with nice lard. This prevents the
blistering of the skin. Baste well while roasting; and just
before it it is done, rub it over with a feather dipped in olive
oil. Whilst at the fire, and when quite done, cut off the
head, take out the brains, and drain all the gravy from the
roaster; put the gravy into a saucepan, skim off all the fat,
mix a large spoonful of browned flour with the brains and
liver, chopped very finely; add a little pepper and salt;
then stir it into the gravy and let it simmer fifteen minutes,
and serve up in a tureen with the pig. Apple sauce is always
eaten with roast pork.
,ROAT,PORK AND BEANS.
i, N.s
it I   
A bacon spare rib, weighing eight or nine pounds, will
take three or four hours to cook-not so much from weight as
thickness. Lay the thick end near the fire, and cook slowly.
48 
ROAS r,ING MEATS.
It must be well jointed  crack the ribs as ribs of lamb.
Wbhen put down to roast, dust on some flour, and baste with
mnelted butter; dry some sage leaves in the oven, rub them
very fine, and put into the pepper box and dust it over the
pork.  WAhile cooking, never pour gravy over anything that is
roasted, by so doing the dredging is washed off, and it eats
insipid.  Ilave boiled some nice white homony beans, and
when the pork is nearly done, lay the beans very dry in a
dripping pan, and remove the pork from the spit, and lay it
on the beans.  Set the pan with the beans and  pork in an
oven and brown the beans.    lsake the gravy of drippings in
the roaster, skim off the fat, stir in a large spoonful of
browned flour, let it sinmer ten minutes, add salt and pepper, and serve hot with the pork and beans.
RIOAST CORNED PORK.
Take a leg of lightly corned young pork, weighing about
eight or nine pounds, make a nice sage and onion stuffing,
and stuff the thick end well. Tie over it a piece of well
greased, thick paper. Dredge it and prepare it exactly as
the fresh pork. Roast slowly about three hours. The sauce
the same as for roast pork, and serve stewed apples with it.
This is very nice if the meat is carefully roasted, and is good
cold.
ROAST TURKEY
Mlust be well selected.  A small hen turkey, weighing eight
or ten pounds is the best. This should be kept in a cool,
dry place several days before cooking. Poultry should not
be allowed to freeze, it affects the flavor.%
A turkey of the above size will requi're about two hours.
First singe it with lighted clean paper, then with a penknife
pick out the pin feathers; break the breast bone to give it a
plump appearance, and pull the sinews out of thile lens, then
49 
ROASTING MEATS.
draw it very carefully, and do not break the gall-bag, as no
after washing will take off the bitter taste after once broken.
In trussing, do not cut off the legs, only the toes; press
them tightly to the sides; pass a skewer through each foot;
they present a better appearance. For a stuffing,-four
tablespoonsful of bread crumbs, one lemon grated carefully, a very little pepper and salt, half a nutmeg grated;
mix this all well together with a large spoonful of finely
minced  butter, and stuff well  the craw and belly of the
turkey.  Put the gizzard and liver, when cleaned, into a
saucepan with half a pint of cold water and a little salt; Let
it cook white the turkey is roasting.  When  the turkey is
first put down, dredge it with flour.  When it begins to cook,
put a large spoonful of butter into a ladle, and as it melts
baste the bird.  Keep it at a distance from  the fire for the
first half hour, to let it warmi gradually; then nearer, and
when it is plumped, it is near enough.  Then dredge it lightly
with flour, and baste it with butter. This will raise a fine
froth, and is much better than the drippings out of the
roaster.0
The gravy must be made of the liver.  When cooked, rub the
liver with a large spoonful of flour, to a smooth paste, chop very
fine the gizzard and mix with it, boil an egg very hard and
mix in the yolk only; stir all these together; then drain off the
drippings, skimi every particle of fat from off the top, and
stir the above ingredients into the gravy. Put it into a
saucepan, and let it simmer ten minutes; serve this in a
sauce tureen, very hot, with the turkey. Cranberry sauce is
a necessary accompaniment to roast turkey.  Turkey  legs
are very nice when  cold, "devilled."  Warm  them on a
gridiron, then have heated some of the turkey gravy, and add a
spoonful of mushroom catsup, a teaspoonful of mixed mustard. Stir this well together, simmer for ten minutes, or
less, only while the legs are broiling; then lay the legs on a
hot dish, and pour over some of the gravy. Send the remainder to table in a sauce boat.  Serve hot.
50 
ROASTING MEATS.
ROAST CAPONS AND FOWLS.
They must be killed, in warm weather, two  days before
cooking; in cold weather, several days.  A good criterion of
the ripeness of poultry for the spit is the ease with which the
feathers can be plucked; always leave a few on to pluck to ascertain this. A full grown fowl requires about an hour and
a quarter for cooking; it is prepared and dressed exactly
as a turkey, only not much, if any, stuffing in the belly of
the fowl. The craw requires some for plumpness, but the
stuffing absorbs the flavour of the fowl. The gravy is miade
like the turkey, of the liver and gizzard. Cranberry sauce
is a necessary companion of roast poultry.
A GoosE.
This requires keeping the same as fowls, somlne days before
cooking.   The goose is best in the autumn  and early part of
winter-never good in spring., What is called a green goose
is four mouths old. It is insipid after, although tender.
Pica well and singe the goose; then clean carefully. Put
the liver and gizzard on to cook as the turkey's. When the
goose is washed and ready for stuffing, have boiled three
white potatoes, skin and mash them; chop three onions very
fine, throw them into cold water; stir into the potatoes a
spoonful of butter, a little salt and black pepper, a tablespoonful of finely rubbed sage leaves; drain off the onions,
and mix with the potato, sage, &c. When well mixed, stuff
the goose with the mixture, have ready a coarse needle and
thread, and sew up the slit made for cleaning and introducing
the stuffing. A full grown goose requires one hour and
three quarters. Roast it as a turkey, dredging and basting.
The gravy is prepared as for poultry, with the liver and gizzard. Apple sauce is indispensable for roast goose.
51 
IIOASTING iEIEATS.
HAUNCH OP VENISON.
To preserve the fat, make a paste of flour and water, as
much as will cover the haunch. Wipe it over with a dry
cloth in every part. Rub a large sheet of paper all over
with butter, and cover the venison with it; then roll out the
paste about three quarters of an inch thick; lay this all over
the fat side, and cover it well with three or four sheets of
strong white paper, and tie it closely with packthread.  Have
a sharp, close fire, and baste your venison as soon as you lay
it down to roast. It must be basted continually while roasting. A buck haunch weighs usually twenty pounds, and will
take about four hours and a half to roast. One weighing
twelve or fourteen pounds requires three or three and a half
hours.   It  is in  perfection  about  Christmas.    About
a quarter of an hour before it is done, cut the twine
and remove carefully all the paste; now baste it with butter,
dredge it with flour; send it to table very hot. For a sauce,
drain off all the drippings in the roaster, skim with care all
the fat off; then stir in a little browned flour, a wine glass
full of port or claret wine, and let this only just simmer.
Send hot to the table. Currant jelly is indispensable with
venison.
PHEIASANTS
Should be hung up by the tail feathers some time before
cooking-some say till they drop, but that is a matter of individual taste. Thirty minutes will roast a young bird, but
4 of  an hour for a full grown.  Pick and draw it out by a
slit in the back of the neck, and take out the craw, but do
not cut off the head; wipe very carefully the inside of the
bird; twist the legs close to the body; leave the feet on, but
cut off the toes; truss the head like fowls, back. Baste i;
with butter, and dredge like poultry. For sauce, take the
52 
ROASTING MEATS.
liver, &c., and prepare it as for fowls. Serve with currant
jelly and wine.
DUCK.
Clean and wipe dry your duck; prepare the stuffing thus;
chop) fine and throw into cold water three good sized onions;
rub one large spoonful of sage leaves, add two ditto of bread
crumtnbs, a piece of butter the size of a walnut, and a little
salt and pepper, and  the onions drained.   Mix these well
together, and stuff the duck abundantly. Always keep on
the legs of a duck; scrape and clean the toes and legs, and
truss tlhem against the sides.  The  duck should  be kept
few days before cooking to become tender.   Three quarters
of an hour is generally enough for an ordinary sized duck.
Dredge and baste like a turkey.  A  nice gravy is made by
straining the drippings; skim off all the fat; then stir in a
spoonful of browned flour, a teaspoonful of mixed mustard,
and a wine glass full of claret; simmer this for ten minutes.
Serve hot. WTith the duck currant jelly is necessary.
GUINEA FOWLS, ORt PEA IENS,
Are dressed as pheasants, and if kept until tender are
better.
PARTRIDGES
Are kept for several days, then cleaned and trussed.
They require care in cleaning, and are very nice if properly
dressed; they are basted and dredged like poultry; thirty
minutes will roast one. They are never stuffed, as the stuffing absorbs the flavour of the bird. A piece of butter the
size of a walnut must be put into the body of the bird. For
sauce, take a cup of rice, steep it in a pint of mnilk, with aa
onion and a dozen whole berries of black pepper, let this
stand on the fire until the rice is perfectly tender; then take
53 
5ROASTING MEATS
out the popper, and rub the rice and onion through a sieve
into a clean saucepan.   If too thick, add a little cream; let
it simmer once; add a little salt, and serve hot with the bird
This is a delicate and nice sauce.
TEAL.
It requires the same cooking as a duck, and dressed in the
same manner.  Onion sauce only must be served with teal,
prepared as follows:  Take six good sized white onions, peel
them, cut them in half, lay them in cold water for half an
hour, drain off that water and boil in fresh water a quarter
of an hour. Take them out of the water and chop them
very finely; cut up with them a stick of celery washed carefully. Put them into a clean saucepan, with a large spoonful of butter, set on a slow fire, keep turning until the onion
is browned, then dredge in a little flour.  Pour over this any
nice broth or stock, which a careful cook is never without.
Stir it well, add a little salt and very little pepper; let this
simmer for ten minutes, then rub it through a seive, and add
a wine glass full of claret wine. Serve this hot with the bird.
PIGEONS.
Pigeons are better for being freshly cooked; their flavour
passes off in a day or two. When cleaned and ready for
roasting, prepare some stuffing of bread crumbs and about
three oysters to each bird, a spoonful of butter, a little salt
and nutmeg.  Mix these well together, and fill the belly of
the bird.  They must be well basted with melted butter, and
require thirty mninutes careful cooking. When  full grown,
and in the autumn, they are best. For a sauce, take the
gravy which runs from them, thicken with a very little flour
and some chopped parsley.  Serve hot.  This bird is in per~
fSction when it has just done growing.
54 
ROASTING MEATS.
REED, AND OTHER SMALL BIRDS.
Reed birds, and all other small birds, when  picked and
cleaned, must have a lumnp of butter the size of a hickory nut
put into the belly; then roll them in the yolk of an egf_ —
then in bread crumnbs; tie them and truss them on the bird
spit; baste them well.  5qil  they are roasting, sprinkle
bread crumbs over themr.  They require only fifteen minutes
if they have a quick fire.  Garnish them with sliced lemons.
WILD DUCKS, OR TEAL.
You must be very particular in not roasting these birds toe
much; teal about twenty minutes, with a good fire; baste them
very frequently; your fire and motion of the spit.must be
attended to, and when you dish it, unless preferred to be done
by the gentleman at the table, draw your knife four times
down the breast; have ready a little hot butter, and juice of a
lemon, cayenne pepper, a little dust of sugar, a glass of port
wine, pour it all hot, the last mninute, over your teal; the remainder left of these birds the next day makes excellent
hash, taking care of all the gravy that may remain, to stew
it in.
WILD 1)UCKS.
These birds require clean plucking and washing, which may
be done by pouring warm water through the body after it has
been drawn; half an hour before a brisk fire will suffice to
roast them, and stuffing is not required. When it is sent to
table, the breast should be sliced, and a lemnon squeezed over
It. The slices of the breast and the wings are the only parts
really worth eating to a sensitive palate, the strong flavour
of the bird rendering it a dish only for those with peculiar
tastes. Currant jelly must be served with them.
55 
BOILING.
THis most simple culinary process is not often done pro perly. The great requisites are, to skim your pot well, and
keep it boiling slowly, and to know how long it requires boil ing, and to take the article from the pot at the moment it is
ooked. These comprehend the whole mystery and art.
This, however, demands vigilance.  The cook must take care
that the pot is kept boiling; on the scum being carefully removed as it rises depends the good appearance of all boiled
things.  When the scum is first removed, throw in some cold
water, which will cause the rest of the scunm to rise. The
oftener skimmed, the cleaner and sweeter will be the meat.
If thoroughly and often skimmed, there is not any necessity of wrapping in a cloth; and, in fact, muffling affects the
flavour of meat or fowls. Put your meat into cold water in
the proportion of about a quart of water to a pound of meat,
and it should be kept covered during the whole process of
boiling. It is desirable that boiling pieces should be of an
equal th.ckness, if not, the thick parts are not done before
the thinner are overdone.  The water should be gradually
heated; if the water boil before the meat becomes thoroughly
heated, the meat will be rendered hard, and shrink up; by
keeping the water a certain time heated before boiling, the
fibres of the meat are dilated, and it yields a quantity of
scum, which must be taken off as soon as it rises. All meat
56 
BOILING.
is better and more juicy for slow simmering; the slower it
boils the tenderer, plumper and whiter it will be. Twenty
m1inutes to the pound for fresh, and rather more for salted
meat, allowing for the weather and the thickness of the Joint.
In cold weather, meat requires more cooking than in warm.
This, also, requires practice and experience. Fresh killed
meat takes longer than that which butchers call ripe; if frozen, it must be thawed before cooking. For a small family,
the best article for boiling purposes is a tinned saucepan, of
a large size, with a closely fitting top, to prevent evaporation
by which the nutritive parts are lost. Never allow the meat
boiled to remain soaking in the water after it is done, excepting ham, which should always remain until the water somewhat cools, as it re-absorbs the juices let out. Beef and mutton a little underdone is better, but pork and poultry must
be thoroughly cooked-or they are uneatable-but not overdone.  It is an excellent plan to place a trivet in the bottom
of the pot, and then lay that which is to be boiled on it; it
prevents contact with the bottom of the pot. An inverted
soup plate answers as well as a trivet.
A good housekeeper never has a boil without converting
the broth into soup, either the same day or the next. The
broth should always be put away carefully in a clean vessel
kept exclusively for that purpose. As all salted meat should
be well washed before boiling, the broth is very useful for
seasoning stews.
BOILED TURKEY.
A turkey weighing eight or nine pounds, boiled an hour
and a half. Clean it and wash it carefully; then stuff the
belly and craw; chop very fine a teaspoonful of fat salt pork.
To this add four large spoonsful of bread crumnbs, half a teaspoonful of grated lemon peel, and a very little pepper. This
must be well mixed, and the turkey stuffed with it; then
trass the turkey, and lay it on the trivet in the pot.  Fill it
57 
BOILING.
witL cold water and simmer slowly. Be attentive to the
skimming, or the turkey will not be white, and the flavour also
affected. An oyster sauce is best for boiled turkey. Strain
fifty oysters, put the juice into a saucepan; to this add one
pint of new milk, let it simmer and skim off any froth which
may rise; then rub a large spoonful of flour and a quarter
of a pound of butter together, stir this into the milk and
iuice, add a little salt, some chopped parsley and very little
pepper. Give this a simmer for five minutes, and just as the
turkey is dished, throw the oysters into the sauce, as, if they
are too much cooked, they become hard. Garnish the turkey
with fresh parsley.
FOWLS
Are prepared in the same manner. A large-sized fowl requires an hour slow boiling; a chicken three-quarters of
an hour;  it can be  served with oyster,  egg, or  celery
sauce. The egg sauce is made by cutting a half a quarter of
a pound of butter into very small pieces; mix well together
a tablespoonful of flour and a cup of new milk, stir this very
smoothly and let it simmer for five minutes, then stir in the
butter; boil two eggs very hard, and throw them into cold
water, until required; this makes the yolk harder, and the
shell is more easily removed; chop the whites and yolks, and
stir into the sauce; then stir in half a pint of the chicken
broth, simmer this up for a few minutes, and serve hot with
the fowls. Celery sauce is prepared in the same manner,
only the celery is used instead of eggs. Garnish the fowl,
and dish with sprigs of parsley.
LEG OF MUTTON.
A  leg of nine pounds will take  two hours and a half.
For sauce, make some drawn butter, as follows — Rub
together three tablespoonffils of cut up butter, and two of
58 
BOILING.
sifted flour.  When well mixed, pour on it a tea cup full of
boiling water; put it into a saucepan, stirring constantly,
and let it simmer up quickly for a minute.  If allowed to remain boiling, the butter becomes oily.  Chop up some parsley
and throw in after it is cooked; then add a tablespoonful of
capers or nasturtions.  Pour some over the mutton when
Jished, and if too thick, stir in some of the broth of the niutton. Garnish with nasturtions and parsley.
A LOIN OF MUTTON.
Joint well all the ribs; roll it and tie the two ends together. It requires the same proportion for boiling as the
leg. Serve it with drawn butter, and garnish it with carrots
sliced and parsley.
BEEF BOUILLI.
Select a nice juicy piece of fresh beef. A piece of nine
pounds requires three hours boiling slowly. The broth of
this makes the best soup. A mushroom sauce is the nicest
for bouilli. Clean half a pint of mushrooms, put them into a
saucepan with half a pint of the beef broth and a spoonful
of butter; cut up and rub with it a spoonful of flour; set this
all on the fire to simmer; add a little salt; then strain them
through a seive. Serve this hot with the bouilli. Garnish
with parsley.
CORNED BEEF.
The round and brisket pieces are the best; skewer it up
tight. Eight pounds will require three hours slow boiling. Put it into cold water, and observe the rules given;
take off all the skum as it rises. If allowed to boil quick at
first, no art can make it tender-the slower the better in appearance and flavour. A head of young Savoy cabbage is very
nice served with it. Before putting into the pot, cut the head
59 
BOILING.
in half, and pour boiling water over it. This prevents all
that unpleasant odour so disagreeable in cabbage. It requires
half an hour's cooking. The broth of corn beef is very useful in gravies and soups, and should be saved for that pur.
pose, or can be used for boiling the cabbage in.
CALF'S HIIEAD.
Let the butcher split the head in half. One with the skin
is better; take out the eyes and the snout bone; then lay it
in cold water to soak for two hours before boiling, to whiten;
take out the brains and wash them well in several waters;
then lay them in cold water. Put the head together, and
lay it in a good sized pot; cover it with cold water entirely;
throw in a large spoonful of salt. Let it boil slowly for two
hours and a quarter. Skim it carefully, or it will not be
white. Beat up an egg very lightly, with two tablespoonfuls
of flour; then carefully remove all the skin from the brains
and stir them into the flour and egg. This must be well
beaten; chop up some parsley and stir in, grate a little
nutmeg, add a little salt. When this is mixed, just before
sending to table, have ready some boiling lard and drop
into it a spoonful of this brain batter. These brain fritters
must not stand after they are cooked, but sent directly to
table and served with the head.
In dishing the head, remove all the large bones, clean the
tongue, and keep the head as whole as possible. If prepared
as directed, it is a very wholesome and nice dish. For a
sauce, take a large spoonful of butter, and one of flour, and
rub together; take half a pint of the broth, put it into a
saucepan to boil, then stir in slowly the flour and butter and
some chopped parsley; stir it until perfectly smooth. Serve
it with the head. Garnish the head with sprigs of parsley
Save all the bones and broth for soup.
60 
BOILIN G.
CALVES' FEET.
Clean and wash a set of feet (four); put them on in cold
water and let them boil slowly two hours. Whilst boiling,
throw in a teaspoonful of salt,; skim them carefully.  Dish
them, but remove the large bones. Sauce, the same as for
calf's head; they are very delicate and nice.  The broth is
good for jelly.
CORNED PORK
Must be soaked for three or four hours before dressing;
it must be well washed and scraped. When delicately
dressed, it is a favorite dish. It must not be boiled fast; put
on in cold water and gradually warm through; skim it frequently  whilst boiling.   A  leg weighing seven  pounds
requires three hours and a half slow simmering. When you
dish the pork, skin it very carefully. Some prefer the skin
remaining on, as it loses much of its juices by skinning;and is very nice cold. Pork must be well cooked. Parsnips
are usually eaten with corned pork, but nicely boiled homony
anid beans are very necessary with boiled pork.
BOILED BACON.
If much salted, it must be scraped and soaked in warm
water for two hours before dressing. A piece of three
pounds will require two hours very slow boiling; remove all
the scum as it rises. A nice way of dressing it is (after it is
coiled,) to take off the skin, and grate bread crumbs over it
and set it in the oven to brown. Do not let it remain longer
thlan browned, as it will dry too much.
5
61 
BOILING.
HAM.
Give it plenty of room; put it in cold water, an I let it
heat gradually; it must remain an hour heated before it
boils; keep it simmering very gently. A ham of fifteen
pounds requires four or five hours, according to its thickness.
A ham is better for not cutting before it is cold-it is more
juicy. Remove the skin carefully; keep it as whole as possible, as the ham  should be kept covered with it to keep it
moist. After the ham has been boiled the required time, let
it remain ten or fifteen minutes in the pot, as it re-absorbs
the essence thrown out in boiling. Ham is a necessary accompaniment to roast and boiled poultry.
TONGUE.
A tongue should be soaked twelve hours in cold water, if
salted and dried; if a green or fresh one from pickle, two
hours soaking in cold water is sufficient. Put it on to
cook in plenty of cold water, and let it gradually warnm;
give it four hours slow cooking. In selecting a tongue for
cooking, ascertain how long it has been dried; pick the
plumpest and smoothest, which is an evidence of its being
young and tender.  Never cut off the root of the tongue before boiling. When boiled, let it stand as the ham for ten or
fifteen minutes in the water; then take it out and skin it.
Garnish it with mashed white potatoes and parsley sprigs.
TRIPE.
Select fresh, fat tripe, it is usually prepared by the butcher
-cleaned and laid for several days in salt and water.  Then
it only requires to be well washed before cooking. Then roll
it and tie it with white twine; then put into cold water, and
boil it slowly for three hours; skim it carefully whilst boiling
62 
BOILINO.
or it will not be white. Blake an onion sauce; take six white
onions, peel and cut them in half, lay them in a pan of cold
water for half an hour to remove the strong taste; then put
them into fresh cold water and boil for half an hour, and
throw in a little salt. Throw off that water, and cover them
with new milk; let it simmer for fifteen minutes; mash them
well; then rub a large spoonful of butter and a spoonful of
flour together; stir this into the milk and onions; let it simmer; then rub this through a seive, and add a cup full of
cream or milk. Serve very hot with the tripe, which must
be cut into slices before sending to table, keeping it rolled ii
cutting.
A FRESH COD.
This is very nice. Clean it, and before putting it on the
strainer rub it with salt, then lay it on the strainer, and
cover it plentifully with cold water, and a tumbler full of vinegar; cook it as directed for other fish. An egg sauce must
be served with this, which is made by chopping up three hardboiled eggs, and stirring in well made drawn butter. Serve
very hot. Garnish the fish with sprigs of parsley.
BOILED HADDOCK.
This is preferable to the salted cod, which is strong and
requires so much soaking before it is fit for use, and can be
easily obtained; if taken out of pickle   for  dressing, it
only requires to be well washed, but if dried, it must be put
to soak over night. Lay it in the kettle and cover it plentifully with cold water, but no salt; let it siimmer slowly, and
skim constantly as the other.  If weighing eight or nine
pounds, it will require, from being salted, one hour and a
half slow simmiering.  When done, take it out of the water,
pick out with care every bone and little particle of skin; put
the shredded fish into a very clean saucepan; chop up four
63 
BOILINO
hard boiled eggs; take two and mix with the fish.  Mfash
seven or eight good sized, well boiled white potatoes, and
when quite smooth, stir them into the fish; cut up and add a
quarter of a pound of butter; mix these well, set the saucepan near the fire to keep hot, then make some nice drawn
butter, and stir in the other two chopped eggs.  Serve  this
hot with the fish. Garnish the dish with sprigs of parsley.
This is very nice if the above rules are observed. Should
there be any of the dish left, it is nice made into little cakes,
and fried brown for breakfast.
Any boiled fish left from dinner is very nice for tea. Remove all the butter, and pour on boiling vinegar, in which a
few whole pepper grains and allspice have been boiled; cover
it up and serve cold, with the vinegar and spice.
To BOIL ROCK.
Scale and clean with care, and lay it in water and salt until
required for dressing. Lay the fish on a fish strainer; then
cover it entirely with cold water; set the fish kettle on the
side of the fire to simmer.  (Remember,-if it bails, the fish
breaks to pieces.) Skim it carefully while simmering. It
will require twenty minutes, if weighing eight or nine pounds
-and fifteen minutes if of less weight. For sauce, stew
with care twenty-five oysters, chop up some parsley and stir
into the oyster sauce, and garnish the dish with parsley sprigs.
BOILED HALIBUT.
A nice thick slice weighing about six pounds will require
thirty minutes' slow simmering; always put on the fislh in
cold water, with a teaspoonful of salt in the water. For a
sauce, make nice drawn butter, as directed for other boils;
chop up some parsley and put into the butter, boil an egg
very hard, and cut it into thin slices and lay on the halibut
Serve hot.
64 
BOILING.
SALMON BOILED.
Select a fi'esh and firm fish, wash and prepare it for dressing.  Lay  it on  the strainer, sprinkle salt over it very
thickly; then cover it plentifully with cold water, let it warmi
mlowly, and only simmer, allowing for one of eight or nine
poulnds, three quarters of an hour or an hour slow boiling.
For sauce, make a drawn butter, and chop fineiy some parsley
and stir it in; boil an egg, cut it in slices and lay on the fish.
Garnish with sprigs of parsley. Serve hot. Walnut catsup
is necessary with boiled fish at table.
BOILED FRESH MACKERfEL
Are prepared in the same way as the other fish. Sauce —
drawn butter.
BOILED StHAD.
When in season, the most delicate manner of dressing a
shad, is with drawn butter sauce.
BOLEAU.
Ten pounds of the second cut of the rump-have the bone
taken out, take a spoonful each of ground cloves, allspice,
black pepper, and salt, sweet-marjoram, and sweet basil rubbed
fine; rub the ingredients well into it, roll it up tightly, and tie
it; put it on in a pot half full of water, with four potatoes,
two carrots cut lengthwise, two oni-ns, and let it stew six hours
65 
SOUPS AND BROTIIS, AND STOCK GRAVIES
WHEN you make any kind of soups that have roots or
herbs in them, lay the meat in the bottom of the pot with a
lump of butter; then cut the herbs and lay them over the
meat, cover the pot close and set it over a very slow fire,
this draws the flavour firom out of the herbs, produces a nice
gravy and gives the soup a very different flavour from putting
water on the meat at once.  When the gravy is almost dried
up, fill up the pot with somte water-more than the soup requires, as much of it evaporates and in skimming some ifJ
lost. When it begins to boil, remove all the fat and scum,
which should be put into the soap fat. Always keep a jar
expressly for cold soups or scraps, which is useful for making
what is termed " stock."  A scrap jar is indispensable in a
kitchen; it must be kept very clean, and scalded with hot
soap-suds once a week, and kept in a cool, dry place. A
soup pot should be of iron, with a tightly fitting cover-what
is called a " digester " is the best and miost proper thing to
cook soups in.  They require so long cooking, that the vessel
in which they are prepared should be very thick, being less
iable to scorch, and for retaining the heat longer.
SHIN OF BEEF Sour.
Break a shin of beef into three or four pieces. Put it into
a pot, pour on it four gallons of cold water and simmer it for
66 
SouPs, &c.
four or five hours, When any water is wanted to fill up the
pot, add only enough, calculating to make a gallon  and a
half of soup; throw in a teaspoonful  of salt.  When this
has simmered about two hours, grate five or six raw turnips,
the same of raw potatoes, and three carrots; cut up the half
of a cabbage very finely; put this into the pot; stir and
skim it well while simmering, and be careful to remove all
the fat, as no grease should float on the surface. The little
red garden pepper is the best seasoning, but, being strong,
must be carefully used, as a very little piece will season a
large pot of soup. Before dishing, take all the meat and
bones from out of the soup, and the meat will, if nicely seasoned, make a good force meat for stuffing.
VEAL BROTH.
Break a knuckle of veal into two or three parts, lay it, as
directed, in the soup pot, with a luamp of butter and one pint
of cold water; lay in with the knuckle, a bunch of thyme and
two or three celery heads; let this heat well and simmner for
half an hour; then pour on two gallons of water, cover it
tightly and let it sinmmer slowly' for four hours; then strain
it through the cullender, pour the broth again into the pot,
and skim it thoroughly free from fat; then wash a tea cup
full of rice well, put it into the broth, slice two carrots rather
thinly, and add to the broth, with a teaspoonful of salt and a
very little cayenne; let this simmer slowly for half an hour;
chop up parsley and put into the tureen, and pour the broth
on it in dishing. The knuckle is very nice sent to table with
slices of lemon for a garnish, and nice drawn butter, with
chopped parsley.
MUTTON BROTH.
Take about three pounds of a neck or scrag of mutton,
wash it well, lay it in a stew-pan and cover it well with cold
water.  When the water becomes milk warm, pour it off;
67 
,OUPS, &C.
then lay the meat in the "digester,"' or soup p,t; pour on
this five quarts of water, one teaspoonful of salt and two
onions peeled and cut up, set this on a moderate fire to simmer slowly for three hours; then strain it through a cullen
der; cut up three or four potatoes, and the same of turnips,
and put into the broth; let this simmer for half an hour,
removing all the fat; chop up some parsley and put into the
tureen-on this pour the broth. The neck is very nice sent
to table with parsley and finely minced celery put into the
drawn butter and poured over the mutton.
GRAVY Sour.
Cut half a pound of nice fat ham into thin slices, and lay
them at the bottom of a stew-pan or soup pot; on these place
three pounds of beef and two pounds of veal; break the
bones and lay them on the meat. Peel and slice two onions,
two turnips and two carrots, and cut up two heads of celery,
a blade of mnace, four cloves and a teaspoonful of salt.  Set
the pot on a hot place, and cover it tightly. As soon as the
hamr begins to brown, pour into the pot about one gallon of
hot water. As soon as it begins to boil, remove all the scum
and pour in a pint of cold water, which causes the scum to
rise-and continue to skim well until done, which will be in
about four hours and a half, slow cooking. Strain this through
a hair sieve. This is the basis of all soups and gravies.
Bottle and keep it for use. This makes a fine vegetable soup.
Boil peas, potatoes, and whatever vegetables used, then miash
them and add a quart of the above " stock," and one quart
of hot water; let it simmer about fifteen minutes, and then
serve hot.
ORIENTAL 3IULLIGATAWNY.
This is the true Oriental recipe for making this delicious
soup. Boil a pair of fowls with care, skimming continually
68 
SouPs, &eC.
whilst boiling, and keeping them covered with water.  When
tender, take out the chicken and remove every bone from the
meat; put a large lump of butter in a frying pan, and dredge
the chicken meat well with flour; lay it in the hot pan and
fry it a nice brown, and keep it hot and dry. Take a pint
of the chicken water, and stir in two large spoonsful of curry
powder, two spoonsful of butter and one of flour, one teaspoonful of salt and a very little cayenne. Stir this until
smooth; then mix it with the broth in the pot; when well
nmixed, simmer five minutes; then put in the browned
chicken. Boil a pint of rice very dry to serve with it.
POTAGE A L'ANGLAISE.
Put a good sized marrow bone into a soup pot, and pour
on it one gallon of water; wash one pint of split pease and
put in; let this simmer slowly three hours; add a half teaspoonful of salt and a little black pepper. Toast nicely twc
or three slices of bread, butter them and cut into square
pieces. Put them into the tureen, and pour the potage
through a cullender, and mash the pease through into the
tureen.  Serve hot.
NEw ORLEANS GUMBO.
Take a good sized pair of chickens, and cut them as for a
fricassee; flour them well and put them into a pan with a
good sized piece of butter, and fry them a nice brown; then
lay them in a soup pot and pour on three quarts of hot water,
let them simmer slowly two hours; then rub some flour and
butter together for a thickening, and stir in a little cayenne
and salt.  Strain fifty oysters, and pour the juice into the
soup.  Just before serving, stir into the soup two  large
spoonsful of finely powdered sassafras leaves; let this simmer five minutes, and then add the oysters. ilave ready
65 
SouPs, &c.
some rice boiled dry, and garnish the chicken, which can be
taken out of the gumbo, and makes a nice dish. Serve all
hot.
CLAM SouP.
Wash fifty of the small sand clams very clean. Put them
into an iron pot, set it in a hot place and cover it up. When
they become heated, the clams open; then take them from
the shells. Put the clams aside in a pan, and pour the juice
into a stew-pan; let it simmer for five minutes, strain it and
rub two tablespoonfuls of butter and one of flour smoothly
together; put the juice on to cook, and slowly add the flour
and butter, stir it well together, add half a teaspoonful of
salt, half of a nutmeg grated, and a pint of good cream;
stir this well, let it simmer  for ten minutes, chop  up
some parsley and throw in; then pour in the clams. One
boil-up finishes, as the clams, like oysters, require very little
cooking. If you use the large clams, they must be chopped.
PILLAFF-AN ORIENTAL DISII.
Take a leg of mutton, cut off the meat into small slices,
put them into a pan with a good sized lump of butter and fry
them a light brown. With the remainder of the meat and bone
make a rich soup, by pouring on three quarts of cold water and
letting it simmer three hours, tightly covered. The meat
must not be fried until the soup is nearly done. Put into the
soup ten skinned, sliced tomatoes, three thinly sliced onions,
fried a light brown, and a small piece of garden pepper-it
is strong and requires but little-salt to the taste. About
half an hour before the soup is done, add a large tea cup full
of well washed rice, stirring it all constantly until cooked -
then put in the slices of fried meat; let it simmer for five
minutes. When properly prepared, the grains of rice are all
whole but cooked. Cold roast beef is equally as good as
mutton for a pillaff. Serve hot.
70 
Soups, &C.
OYSTER SOUP.
Take two hundred oysters from their liquor, strain it and
put it into a saucepan to simmer; rub a spoonful of flour and
two large spoonsful of butter together, a very little cayenne,
half a teaspoonful of salt, some grated nutmeg or mace, but
not both, and a teaspoonful of allspice, whole; set this oii
the fire for ten minutes, and then pour in a pint of good
cream; let this simmer five minutes, and then  add the oysters. A few pieces of celery gives a very nice flavour.
Serve hot. Do not more than scald the oysters, as they
shrink and become hard by cooking.
CALF'S HEAD SOUP, OR MOCK TURTLE.
Have cleaned a good fat head, with the skin on; let it be
well washed and the eyes removed, the skull crackled and the
brains taken out.  Prepare a set of calf's feet, and put the
head and feet into the soup pot; pour on a gallon and a half
of cold water and a teaspoonful of salt. Let this simmer for
three hours the afternoon before it is required. The next morning, early, after having skimmed it well, again put the whole on
to boil, adding four peeled onions, which have had boiling
water poured on them to take the strong odour off-a bunch
of parsley and two or three heads of celery; let this simmer
and add eight cloves, twelve allspice, the same of pepper corns; if not enough salt, add more to the taste.
Let this only simmer for three hours; then strain it through
a cu-llender; pour back the soup into the pot; rub very
smoothly and stir in the yolks of three hard boiled eggs, and
half a pint of nicely browned flour, mixed with a wine glass
full of mushroom catsup and two large wine glasses of good
wine. Mix this all smoothly with the brains, and pour into
it half an hour before dishing, and keep it covered tightly;
take all the bones from the meat, and chop it and season with
71 
SourPS, &c.
a little cayenne and half a teaspoonful of finely powdered
basil; rub this well together, and make of it forcemeat balls
the size of a hickory nut, dredge them with flour and fry themn
in boiling lard to a nice brown, drain all the fat off by laying
them in a hot cullender or drainer. When ready for dishing,
put the forcemneat balls into the tureen, and slice two fresh
lemons very thinly and lay on themn; then on these pour the
boiling hot soup. This, if prepared as directed, is delicious.
PEA Sour.
Save the water in which corned beef or pork has been
boiled.  If too salt, only use one half, and the other half
plain water. Into this put either some beef bones or mnutton
bones, to give it a relish.  Take some of this broth-only a
little-and after having washed them, put in a quart of split
peas; simmer them for three hours slowly, and then pass
them through a cullender to remove the skin; mash them
finely, and on them pour two quarts of the broth in which the
bones have been boiling; grate two carrots and two turnips,
and stir in; cut finely two heads of well cleaned celery and
add an onion finely chopped; stew this very slowly for
an hour. When ready, fry two slices of stale bread a nice
brown; cut them into small squares, lay them in the tureen
and dust on a little cayenne over them; then pour on your
hot soup. Serve very hot.
PEPPER POT.
To four quarts of water put one pound of corned pork, two
pounds of the neck or scrag of mutton and a small knuckle
of veal. Let this simmner slowly three hours, skimming all
the while, and then take out the mutton (as that will serve for
a dish for table, with drawn butter and celery.) Into this
broth put four sliced white turnips-if in season, six or eight
tomatoes-if not, a tablespoonful of the tomnato catsup, an
12 
Sours, &C.
onion sliced thinly, a small piece of the garden pepper and
half a teaspoonful of salt. Have ready boiled a quarter of
a pound of nice white tripe; cut this into strips of an inch
in length; add six potatoes thinly sliced, about a dozen
whole cloves and a pint bowl full of nice little light dumplings the size of a walnut; let this simmer slowly for an
hour. Serve hot,-but take out the pork and veal bone
before serving.
A NICE CLAM SouP.
Take one hundred small clams, wash them and put them
into a pot in a warm place and covered; let them stand until
they open their shells; take out the clams and juice, and put
on a knuckle of veal to boil with two quarts of cold water,
let it simmer until reduced to one quart;  then add this broth
to the clam juice, put it into a saucepan and let it simmer for
an hour; then skim carefully,-chop the clams and put into
this broth; then add half a teaspoonful of salt, a cup full of
cream, a large spoonful of flour and a quarter of a pound of
butter rubbed together, some finely chopped parsley, and a
very little pepper and grated nutmeg. Cover tightly and just
scald up. Immediately before serving beat the yolks of two
eggs, and stir into the soup. Serve hot.
SOUTHERN OCHRA SOUP.
Wash a shin of beef, break it into two or three parts, put
it into the soup pot and pour on it a gallon of cold water;
cut lengthwise into small pieces a quarter.of a peck of green
ochra, and put into the soup pot, with a teaspoonful of salt,
let this simmer very slowly three hours, skimming constantly.
Then scald and skin a quarter of a peck of tomatoes, and
press them through a seive to prevent any seeds or pulp from
getting in. Stir this into the soup about twelve o'clock, and
let it continue to simmer until two o'clock-the time for dinner. Be careful not to use an iron ladle or spoon with the
73 
Sours, &c.
ochra soup, as it discolours the ochbra. The soup must be
made in a tinned or porcelained stewing pan.  A very little
cayenne should be shaken in whilst simmering. The shin of
beef must be taken out before dishing, which is best done by
pouring the soup through a cullender into the tureen, and
forms a nice dish with drawn butter for sauce-garnislhe'
with parsley.
NORTHERN OCHRA SOUP.
Take a pint of young tender ochras, wash and slice them,
chop two onions finely, and put these into a gallon of water;
skin and slice half a pint of tomatoes; add a small piece of
garden pepper-a very little piece will answer,-and half a
teaspoonful of salt; put all on to cook at seven o'clock in the
morning, and let it simmer until noon; then  add a large
handful of Lima beans. At half past one, add two young
squashes, cleaned carefully and cut into small pieces. A
knuckle of veal washed and broken and put in, (or a pair of
chickens is better,) and a piece of cold, cooked pork or bacon.
Let this all boil gently for an hour and a half, and then take
out all the meat, and rub together one large spoonful of flour
and one of butter, and stir into the soup. The fowls are
served with egg sauce. Be careful to remove all scum from
the soup while cooking. Boil some rice very dry and s,rve
with the soup. The knuckle of veal is very nice dished with
drawn butter and parsley. This preparation of soup has
been timned for a three o'clock dinner. Avoid the use of an
iron spoon or ladle in skimming or stirring the ochras.
SouP WITII BOUILLI.
Take the thick part of a brisket of beef-about  eight
pounds,-lay a piece of butter in the bottom of the soup
pot, and on it lay your beef; then tie in a little bundle some
thyme and parsley, and two heads of celery, and let this stew
74 
SouPs, &C.
for twenty minutes slowly, covered very tightly; then sprinkle in a teaspoonful of salt and a little cayenne, and pour An
a gallon of hot water. Let this cook slowly for four hours,
skimming with care.  Then take out the beef, have ready
boiled four or five white potatoes, three turnips and three
carrots, and mash into the soup; cover this up and let it simmer, and now prepare the bouilli; remove all the skin from
the beef, beat up the yolk of an egg, spread it well on the
top of the beef with a feather, and then sprinkle over it stale
bread crumbs; put this in the oven to brown. Prepare v
gravy from the soup; take a bowl full of the liquor frees
from the vegetables, add to it a wine glass full of good cooking Malaga wine and a table spoonful of mushroom catsup,
rub together a spoonful of flour and butter; stir this all welt
together, and let it simmer for ten minutes. Lay the beef on
a hot dish, and garnish with slices of green pickles; pour on
the gravy and send some to table in a sauce boat.  This makes
two courses-the soup and  bouilli.  Toast'a slice of stali
bread, cut it into squares and put into the tureen; on them
pour the soup.
GREEN PEA SOUP.
Put a knuckle of veal and about three pounds of fat corn
pork into the soup pot. On these pour one gallon of cold
water; let it slowly simmer for three hours, skimming carefully. Shell a peck of pease, wash and put them on to boil,
which will require about thirty minutes; pour them  through
a cullender; take out the mneat and mash the pease through
the cullender into the broth, and let it simmer for fifteen
minutes; chop up a handful of green mint and put into the
soup, and stir in a little salt and a tablespoonful of nice
brown sugar. Toast a slice of bread, cut it into squares and
lay on the soup when dished. The veal is a nice dish, served
for the second course.
r5
I 
Soups, &C.
SPLIT PEA SOUP.
Take beef bones, or any cold meats, anl two pounds o!
corned pork  pour on them a gallon of hot water, and let
them simmer three hours, removing all the scum.  Boil one
quart of split pease two hours, having been previously soaked,
as they require much cooking; strain off the meat and mash
the pease into the soup; season with black pepper, and let it
simmer one hour; fry two or three slices of bread a nice
brown, cut into slices and put into the bottom of the tureen,
and on them pour the soup.
EEL SouP.
Take two good sized onions, peel, wash and slice them, and
put them into the soup pot; put a lump of butter in and
brown them. Jlave ready cleaned and washed five or six
good sized eels, cut them into pieces and pour on them three
quarts of boiling water; remove all the scum; when the pot
begins to boil, tie in a bundle some thyme, summer savoury
and parsley, and also add half a teaspoonful of allspice and
the same of pepper corns and salt. Cover this tightly and let
it boil slowly for two hours; then strain it carefully.  Have
ready, in a stew-pan, some thickening-two spoonsful of butter melted in the pan and flour dredged in to a paste-on this
pour the soup, and let it simmer ten minutes. While it is
simmering, fry some pieces of eels a nice brown and lay in a
tureen; on these pour the soup.  Serve very hot.
Ox-TAIL SouP.
Three tails divided at the joints, washed and laid in hot
water half an hour to soak. Put into the pot about three
onions peeled, nine cloves, twenty or thirty allspice, ten or
twelve pepper corns, a teaspoonful of salt, and the tails. On
7 r 
this pour one gallon of cold water, remove all scum while
boiling, and keep it gently simmering two hours. When
quite tender, take the bones from the meat, and cut it up in
nice pieces; strain and skim the soup; strain it through a
sieve; rub a large spoonful of flour and the same of butter
together, and stir it into the soup; let this simmer for five
ininutes; skim it well, and then add the meat and a wine
glass full of nlushroom catsup.  Simmer this a few minutes.
Serve hot.
GOOSE GIBLET SourP.
Scald and pick clean two sets of fresh goose giblets, wash
them well in two or three waters, cut off the noses and split
the heads, cut the gizzards and necks into mouthfuls, and
crack the bones of the legs; put them all into a soup pot,
cover them with cold water; remove all the scumn as it rises;
then put into the pot a bundle of herbs-thyme, a little mnarjoram and parsley, an onion peeled and cut up, twenty berries
of allspice, twenty of pepper corns and a little salt; tie the
herbs and spice in a little bag, so as to remove it before dishing; let this simmer slowly two hours, and then remove the
bag; take out all the giblets with a skimmer and put them
into a pan, and keep it in a hot place; then thicken the soup
-put two tablespoonsful of butter into a hot pan and stir in as
much flour as will make it into a paste; then pour in by degrees
a ladle full of the soup, stir it very smoothly and pour into(
the soup; let this boil half an hour, stir it and skili it well,
add a wine glass full of good cooking wine, and a tablespoon
ful of mushroom catsup, and let it it boil up once or twice
then stir in the giblets.  Serve hot.
GAME SouP.
In the season for game, it is easy to have good game soup
at very little expense, and very nice. Take,the meat from
6
Soui,., &C.
71 
SoUPs, &c.
off the bones of any cold game left,, pound it in a mortar anu
break up tho bones, and pour on them a quart of any good
broth and boil for an hour and a half; boil and mash six
turnips, and mix with the pounded meat; then pass them
through a sieve; strain the broth and stir in the mixture of
meat and turnips, which has been strained through the sieve.
KIeep the soup pot near the fire, but do not let it boil. TWhen
ready to dish the soup for table, beat the yolks of five eggs
very lightly and mix with them  half a pint of good  cream;
set the soup on to boil, and as it boils, stir in the beaten eggs
and cream, but be careful that it does not boil after they are
stirred in, as the egg will curdle. Serve hot.
MELTED BUTTER.
This is very easy to prepare, but rarely well done, and yet
one in such general use for meats, fish, fowls and vegetables.
It requires being rightly proportioned. Generally, do not
pour sauce over meats or put it in the dish, as many have an
antipathy to it, preferring the juices which flow from the meats.
Keep a saucepan exclusively for sauces. Cut two large
spoonsful of good butter into very small pieces-it mixes
more readily for being cut small; put it into the saucepan
with a large spoonful of flour and two large spoonsful of new
milk.  When thoroughly mixed, add six large spoonsful of
water; shake it, and hold it over the fire until it begins to
simmer, shaking it always the same way; then let it stand
quietly and boil up. It should be of the consistency of rich
cream, and not thicker. Two tablespoonsful of mushroom
catsup, instead of the milk, will make a delicious aecompaniment to either fish, flesh or fowl.  Should the butter oil, put
a spoonful of cold water to it, and stir well with a spoon, but
if properly done it will not oil.
78 
SouiPS,;c.
TIIICKENJNGI.
Put some fresh butter over a fire in a clean stew-pan
when inelted, dredge in sufficient flour to make a thickl paste;
stir this well together with a wooden spoon for fifteen or
twenty minutes until it is quite smooth, and thle colour of
gold; this must be done slowly and with care-if over to(
much heat, it will become bitter and oily; pour it into a pan
and keep it for use; it will keep good for a fortnight.  One
spoonful of this will thicken a quart of gravy.  This, by the
French cook, is called " Roux."  Be very careful in making
it-if it becomes the least scorched, it will spoil everything
it is put into. When cold, it should be thick enough to cut
out with a knife like a solid paste.
This is a most essential article in the kitchen, and is the
basis of all gravies, and of most made dishes, soups, sauces
and ragouts.  If gravies are too thin, this added makes it
the consistency desired.  In making this thickening, the less
butter and the more flour used  the better.   In using it,
always be careful to mix a little of the gravy or broth with it
at first, and then mix it with the whole and stir it well in;
if not, the sauces will have a floury taste and a greasy appearance. When you have thickened your sauces, add to it
some broth or warm water, in the proportion of two tablespoonsful to a pint; set it by the side of the fire, when mixed,
to raise any fat that is not thoroughly incorporated with the
gravy, which must be carefully removed as it appears. This
is called cleansing the sauce.
CLARIIFIED BUTTER.
Put the butter into a very clean saucepan over a clear,
slow fire.  Watch it,-and when melted, skim off the buttersilk, &c. carefully, and let it stand a minute or two, for all
79 
so UPs, &C.
impurities to sink to the bottom; then pour the clear butter
through a sieve into a clean basin, leaving the sediment at
the bottom of the stew-pan. Butter thus purified will be as
sweet as marrow-a useful covering for potted meats, and for
frying fish is equal to the finest olive oil, for which purpose
it is commonly used by those whose religion will not allow
them to eat viands fried in animal oil.
CELERY SAUCE.
Pick and wash two heads of celery, cut them into pieces
an inch long, and stew thein in a pint of water and a teaspoonful of salt, until the celery is tender. Rub a large
tablespoonful of butter with a spoonful of flour well together;
stir this into a pint of cream, and put in the celery and let
it boil up once. Serve hot, with boiled poultry.
TOMATO SAUCE.
Scald and skin fifteen ripe tomatoes, squeeze them through
a sieve to get out the seeds, put them into a saucepan with
half a pint of good beef gravy, a little salt and white pepper,
and set them in a hot place for an hour to simmer. This is
nice with beef-steak, or any made dishes.
BROWNING FOR SOUPS AND SAUCES,
This is a most convenient article to colour soups or sauces,
whose richness is judged of by the colour.
Put half a pound of crushed sugar and a tablespoonful
of water into a clean saucepan; set it over a slow fire and
keep stirring with a wooden spoon until it becomes a bright
brown colour and begins to smoke; then add to it a spoonful
of salt, and dilute it by degrees with water until it is the
thickness of cream;  let it boil and remove all the scum;
strain off the liquor into very clean bottles, which must be
80 
SouPs, &c.
well corked. A little of this will colour gravies or soups a
aice brown.
GRAVY FOR ROAST MEATS.
Save all the nice bits of roast in a jar for the purposethen you are never at a loss for gravies; take some of these
pieces and cut them very small and put them into a saucepan; pour over them one pint of boiling water; let it simmer very slowly (tightly covered) for an hour; strain through
a seive and add this to melted or drawn butter. Send to
table in a sauce boat. A careful cook will always save all
the meat gravies left, and have a vessel for keeping them.
GRAVY FOR CIIOPS.
Take out your chops when cooked; keep a large spoonful
of fat in which they were cooked, in the pan; dredge in as
much flour as will make it a paste; rub this well together
over the fire, until a light brown; then pour in as much boiling water as will reduce it to the thickness of cream, and
add a tablespoonful of mushroom catsup and a little salt;
let this simmer five minutes, and pour it through a seive over
the steak.
SAUCE FOR IHIASHED MUTTON OR BEEF.
Break the bones and the fragments left of the joint from
which the hash has been made; pour on one pint of boiling
water, six pepper corns, six or seven allspice, a head of celery
cut up, a few sprigs of parsley and basil, and some salt; let
this simmer (tightly covered) for three quarters of an hour;
slice one onion and fry it a nice brown; then stir into it as
much flour as will make it a stiff paste; pour into it sl()wly
the gravy made from the bones and scraps; let it siiimJer
fifteen minutes and add one tablespoonful of walnut or mushroom catsup; strain this through a seive, and into this gravy
81 
SouPS, &c.
put your minced meat; let it stand in a warm place only
until thoroughly heated; toast a couple of slices of bread,
lay them in the dish and pour on the hash.
A MIXTURE FOR SALAD.
Boil two fresh eggs very hard, and when done, lay them
for a quarter of an hour in cold water; rub the yolks through
a sieve with a wooden spoon, and mix with the yolk a large
spoonful of good creanm; then  add one large spoonful of
olive oil, and stir them well together; then add by degrees
a teaspoonful of dry mustard, the same of powdered loaf
sugar and the same of salt. These must be well mixed,
then very slowly add three large spoonsful of the best wine
vinegar; rub it with the other ingredients until thoroughly
incorporated with them; cut up the white of the egg into
small square pieces, and garnish the salad with it. Put the
sauce into a sauce boat, and serve with the salad.
CELERY VINEGAR.
Dry and pound half a pound of celery seed, pour upon it
one quart of the best wine vinegar, and let it steep ten days,
shaking every day. This is very nice, and has a fine flavour
for salads and cold meats.
Vinegar can be flavoured with anything. The red garden
pepper cut up in strong wine vinegar, as the celery, is very
nice for seasoning. Sweet basil is very fine to impregnate
vinegar with, and used for sauce.
ESCHALOT WINE.
Peel, mince and pound in a mortar three ounces of eschajots, and infuse them in a pint of sherry fourteen days; then
pour off the liquor, and chop up three ounces more and pour
in the wine, and let it stand ten days longer. This is very
fine with an ounce of scraped or grated horse-radish and the
82 
SOIlPS, &(.
rind of a lemon thinly cut- -added with the first infusion.
T'his has an advantage over the onion, as it never leaves
an unpleasant taste in the mouth, or affects the breath, and
imparts to chops, steaks, hashes or sauces a fine flavour.
CHILI VINEGAR, OR LSSENCE.
Those who are fond of cayenne will find this far superior
to the article sold as cayenne.
Cut in half or pound fifty red English chilies, which can
be purchased at the wholesale druggists;-it is a peculiar
fine flavour. On the chilies pour a pint of the best wine
vinegar or good brandy; put it into a bottle, cork tightly
and let it stand fourteen days. A very little of this seasons
delightfully, and is preferable to the deleterious substance
sold as cayenne.
ESsENcE OF LEMON PEEL.
Wipe six fresh lemons and cut the rind very thinly; put
it into a quart of good brandy. This, in three weeks, will
have a very fine flavour. For sauces or cake.
ESSENCE OF GINGER.
Take three ounces of fresh grated green ginger, and thu
rinds of two lemons, thinly cut; put thenm into a quart ot
the best brandy or proof spirit. Cork.
ESSENCE OF ALLSPICE.
Take three ounces of allspice and put into a pint of good
brandy. In two weeks it has all the flavour of the spice.
For sauces, hashes or soups.
83 
SoTrTP, &C.
ESFENCE OF CINNAMON.
Take three ounces of cinnamon (cassia will not do,) break
it up and put it into a bottle; on this pour a pint and a half
of the best brandy, and let it stand two weeks. This is very
fine for flavouring puddings, cakes or sauces. Cloves are
good prepared the same way, for sauces.
A DELICIOUS SAUCE.
Claret wine, or good Port, one pint; half a pint of walnut
pickle; three fresh lemon peels, thinly sliced; peel and slice
six eschalots; scrape or grate three large spoonsful of fresh
horse-radish, half an ounce of allspice and the same of pepper
corns powdered, two Chili peppers chopped and a teaspoonful
of celery seed. Put all these into a wide-mouthed bottle,
and pour on them a pint of mushroom catsup; shake well
and cork tightly. In fourteen days, it is fit for use. This is
a delightful and really economical seasoning for broths, stews,
and sauces, as a little answers in drawn butter or gravies.
No housekeeper should be without it.
84 
STEWS, MADE DISHES AND FRIES.
THESE are very economical, and, if rightly prepared, exceedingly palatable. Cold meats are rarely acceptable, with
the exception of roast beef, ham, pork and poultry, but if reheated, without being overdone, lose none of their flavour or
nutrition.
MUTTON STEW.
Cut the cold mutton into not very thin slices; trim off all
the sinew, gristle and skin; put into the stew nothing but
that which is to be eaten; lay the prepared pieces into a
saucepan, and put the scraps into a jar, which should always
be kept as a reservoir for scraps, to be converted into soups,
broths or gravies. If you have no mutton or beef gravy,
make some from thee scraps, by putting them into a saucepan and pouring over them a pint of boiling water; then add
a bundle of sweet basil and celery heads tied together, a little
salt, and a few whole pepper corns. Cover it up and stew it
for half an hour, and then pour it over the prepared slices
of mutton; let the meat slowly warm in this gravy. Just
before dishing, take out the meat, cover it and keep it warm;
then dredge some flour into the gravy to thicken it; simmer
it five minutes, and serve very hot. This is a nice dish.
(85) 
STEWS, &C.
A VEAL lIAsf.
Take the bones of cold meats-roast or boiled-dredge
them with flour and put them into a saucepan with a pint and
a half of hot water or cold broth; cut Np a peeled onion,
slice a lemon thinly, a little salt, a few small blades of mace
and a few whole pepper corns; stew it for half an hour;
then strain this through a sieve and rub a large spoonful of
butter and one of flour well together; hash up the veal rather
finely, and stir into this hot gravy. Let it stew for a quarter
of an hour very slowly. Serve hot, and garnish with sprigs
of parsley.
A  BEEP IIAsI.
If you have any pieces of cold ham, lay them in the stewpan with any scraps of bones or meats from the jar for such
things; tie up a few sprigs of sweet basil and parsley, a few
pepper corns and a little salt. Pour on all these a pint and
a half of boiling water; let this simmer for half an hour and
strain through a sieve. Rub together a large spoonful of
butter and one of flour; stir this into the gravy, and a large
tablespoonful of mushroom catsup. Then have ready the
beef nicely hashed, but not so small as the veal, and put into
the gravy.  Let this simmer for ten minutes, just to warm
the meat. Serve very hot, and garnish it with hot, wellboiled slices of carrots.
STEWED BEERP.
Ilake a rich gravy, as above, and take any nice piece of
cold beef which may be left-corned beef is very nice.
Stuff it with a cooked onion finely chopped, and a large
spoonful of bread crumbs, rubbed together with somne powdered basil and a little horse-radish. Make incisions in the
86 
STEWS, &c.
beef, and stuff it well; then lay it in a stew-pan, and pour
the hot gravy over; cover tightly and let it warm slowly for
half an hour in a hot place. Garnish with carrots sliced.
Serve hot.
AN IRISII STEW.
Take a loin of mutton, cut it into chops, season it with a
very little pepper and salt, put it into a saucepan, just cover
it with water and let it cook half an hour. Boil two dozen
of potatoes, peel and mash them, and stir in a cup of cream
while they are hot; then line a deep dish with the potatoes,
and lay in the cooked mutton chops, and cover them over
with the rest of the potatoes; then set it in the oven to bake.
Make some gravy of the broth in which the chops were
cooked. This is a very nice dish.
HARICOT OF MUTTON.
Cut a neck or loin of mutton, that has been kept until tender, into chops; trim off some of the fat, and lay them in a
stew-pan with a large spoonful of butter. Have a quick fire,
or they will not brown nicely. While the chops are browning, peel and boil one dozen of little white button onions in
three pints of cold water for twenty minutes; set them aside
and pour the water in which they were boiled into the stewpan with the chops, as SOOD as they are brown. If that
does not cover them, add more boiling water; then set them
on the fire to stew slowly for half an hour, skimming carefully.   When  tender, pour  off  all the gravy  through  a
sieve, and skim off every particle of fat.  Have ready boiled
four or five turnips and two or three carrots; pour all
the water from  them  and  cut them into slices; thicken
the gravy with a spoonful of butter; stir it in and let it
simmer five minutes, then add the carrots, turnips and onions.
87 
STEWS, &C.
Lay the chops around the dish, the vegetables in the centre.
and pour the gravy over, and send some to table in a sauce
boat.
SHIN OF BEEF STEWED.
Have the bone sawed into three parts, put it into a stewpan and just cover it with water.   When it simmers, skimn it
well, and clean and tie a small bundle of basil and parsley
together, two heads of celery, two good sized onions, about a
dozen of pepper corns and the same of allspice, and salt to
the taste.  Cover this tightly, and let it stew three hours
very slowly. Take three scraped carrots, two peeled turnips,
five or six peeled onions, and boil them together until quite
tender; the carrots will require a much longer time than the
others.  When the beef is quite tender, take it out and keep
it hot. Mix three tablespoonsful of flour with a tea cup full
of the liquor; stir this quite smooth   then put it into a pint
of the liquor of the beef, and add a wine glass full of mushroom catsup. Be careful to leave no fat on the gravy; skim
it well.  Then  let it simnmer five minutes; cut the carrots
and turnips into slices, and cut up the onion; stir all in the
gravy, and then lay the beef in and keep them warm until
dishing time. Lay the beef in the centre, and the vegetables
around, and pour over the gravy.
The broth from this beef will make an excellent soup, with
the bone and meat left, for the next day. A knuckle of veal
is very nice prepared the same way.
A LEG OF MUTTON STEWED.
A leg of mutton which has been kept for some few days is
better than a fresh one.  Prepare a stuffing of three spoons
ful of finely chopped beef suet, three spoonsful of bread
crumbs, an onion chopped very finely, a little pepper and
salt and half a teaspoonful of pounded cloves. Make inci
88 
STEWS, &c.
sions in the leg and stuff it well; tie a tittle bundle of parsley
and basil together, and lay this in the bottom of the stew-pan
and on it place the mutton; just cover it with water and
stew slowly. This will require two hours slow cooking and
kept tightly covered. When quite tender, take out and nlix
with the liquor a large spoonful of flour, then stir it into the
stew-pan, simmer it for five minutes and strain off the gravy,
then pour it back into the stew-pan and skim off every partidcle of fat, and add a wine glass full of walnut catsup, then
lay the leg of mutton in until dished. Pour over some of the
gravy when dished, and the rest in a sauce boat. This is a
delightful dish, and is called cc le gigot de sept heures," so famnous in the French kitchen. Some of the loin is left on for
a "gigot en verite." Currant jelly to be served with it.
STEWED RuMP STEAKS.
The steaks must be thicker than for broiling, but all the
same thickness. Put two tablespoonsful of butter with two
sliced onions into a stew-pan, and when the butter is melted lay
in the steaks and let them stand over a slow fire for five
minutes, tightly covered; then turn the steaks and fry the other
side; have ready boiled a dozen small sized onions, pour the
water in which they were boiled over the steaks, and if it does
not cover them pour more over them, and put in a dozen pepper
corns and a little salt.  Let this simmer for two hours very
slowly, then pour off about half a pint of the gravy, then skims
off all the fat and mix in a spoonful of flour with a cup of the
gravy, then add it to the whole with a wine glass of tcmato
or mushroom catsup, a little pepper and salt, and let it sinimier for five minutes; (a wine glass of Claret is a great inmprovement,) and lay the steaks in until they are dished
Serve hot.
89 
STEWS, &CC.
T-AMt AND CIIICKEN PIE.
Cut somre thin slices of cold cooked ham, lay them in the
Lottom of a dish, and cut a cold boiled fowl up as for a fricasse; lay one half of the fowl on the hanm, and season with a
very little pepper and salt, and a little grated nlutmieg.   1;ub
the hard boiled yolks of two eggs, a spoonful of flour, and a
large spoonful of butter, and stir this into half a pint of any
nice broth, then pour this over the chicken, then another
layer of thin slices of ham, and then the remainder of the
chicken; then pour on a little mlore broth, and cover  the
whole with a nice paste, and bake it slowly half an hour.
Serve hot.
ALAMODE BEEF OR VEAL.
Take about ten pounds  of the round, let it be fat and
juicy.  Mlake a stuffing of four tablespoonsful of fat corned
pork chopped finely, and the same of bread crumbs; cut anrt
onion in slices into cold water, and drain cff the water and
chop it up, then mnix these together, adding a little ginger and
salt; make deep incisions in each side of the beef and introduce
freely this stuffing, tie a string two or three times around the
beef to keep it in shape, then dredge it well with flour and
lay the meat into a stew-pan and pour over it two quarts of
cold water, one teaspoonful of whole allspice, a little bundle
of basil and parsley tied together  let this only siimmer for
three hours,-skim it carefully whilst cooking. When quite
tender take out the beef and make a nice gravy of about one
)int and a half of the broth; skim all the fat off of that intended for the gravy, then dredge in some flour, a wine glass
of tomato catsup, and if made in summer put sonie thinly
sliced tomatoes in the broth while the beef is stewing. Pour
some rf the gravy over the beef aid some in a sauce-boat.
the beef is better if laid for twelv, hours in good wi'n.,,ae
garb before preparing it for cooking
90 
STEWS,  &e.
IAuNA PIE.
-1 MALINA PIE,.
Take cold mnutton or veal, chop it very finely; then to one
pint of minced meat, stir in the yolks of four well beaten
eggs, the juice of one lemon, and the rind thinly grated, two
small onions very finely chopped, half of a grated nutmeg,
two large spoonsful of mushroom catsup, a very little cayenne,
and salt to the taste. Mix this well together, and cut up
into very small pieces a half quarter of a pound of butter and
stir through it, then line a dish with good paste, and put
this in to bake until it is a nice brown. Serve with a nice
gravy made of the bones of the cold meats
CALF'S LIVER FRIED.
Lay the liver in vinegar for twelve hours, it will render it
firm; dip it in cold spring water and wipe it dry, cut it in
even slices, sprinkle herbs, rubbed finely, over it, add pepper
and salt, and dredge with flour; fry in rather thin slices of
corn pork or bacon laid in the bottom of the frying-pan; this is
preferable to lard, or butter; remove the liver when fried a
nice brown, pour away a portion of of the fat, and pour in a
cup full of water with a small lump of butter well rolled in
flour, in which a spoonful of white wine vinegar or lemon
juice has been stirred; boil it up, keeping it stirred all the
while, and serve the liver up in it.  The thin slices of hot
fried bacon should be sent to the table with it. All served
hots
ANOTHER.
Cut the liver and heart across the grain, wash it well, pour
boiling water on, and let it stand a few minutes, then drain
and season it with salt and pepper, flour it and drop it in hot
lard; when it is brown on both sides, dish it; dust a little
flour in the pan, and pour in some water, let it boil a minute,
stirring in a seasoning of parsley, thyme, or sweet marjoram;
pour the gravy over the liver. This is a good breakfast dish
91 
STEWS, &C.
BEEP KIDNEY, ROGNON DE B(EUF SUrERBE.-FRIED.
Remove all the fat and the skin from the kidney, and cut
it in slices moderately thin. Mix with a teaspoonful of salt,
grated nutmeg and cayenne pepper. Sprinkle over them
this seasoning, and also parsley and eschalot, chopped very
fine. Fry them over a quick fire until brown on both sides,
pour into a cup of good gravy a glass of Madeira, and when
the slices of the kidney are browned, pour it into the pan
gradually; just as it boils throw ill a spoonful of lemon juice,
with a piece of butter the size of a nut. Have ready a dish,
garnished with fried bread cut in dice; pour the whole
Into it.
BEEF KIDNEYS STEWED.
Procure a couple of very fine beef kidneys, cut them in
tlices, and lay them in a stew-pan; put in two ounces of butte,,
and cut into very thin slices four large onions; add them, and
a sufficiency of pepper and salt, to season well. Stew them
about an hour; add a cup full of rich gravy to that extracted
from the kidney. Stew five minutes, strain it, and thicken
the gravy with flour and butter and give it a boil up. Serve
with the gravy in the dish.
CALVES' FEET FRICASSEED (PIEDS DE VEAU EN FRICASSEE.)
Soak them three hours, simmer them in equal proportions
of milk and water, until they are sufficiently tender to remove
the meat from the bones, in good sized pieces. Dip them in
yolk of egg, cover with fine bread crumbs; pepper and salt
*hem, fry a beautiful brown, and serve in white sauce.
To BONE BIRDS, OR POULTRY.
Begin to bone any birds by first taking out the breast bone,
when you will have sufficient space to remove the back with
92 
SLEWS, &b
a sharp knife, and then the leg bones; the skin must not
be broken, but the meat of the legs must be pushed inwards.
To BROWN CHICKENS.
Bone the chickens, stuff them with a veal force-meat;
place in the stew-pan the bones and trimmings, lay the chickens upon them with a bunch of sweet herbs, onions, mace
whole, some thin slices of bacon, about three parts of a pint
of water and two glasses of sherry: the bacon should be added
last. Cover close, and stew for two hours. Then take out the
chickens, strain the gravy, remove the fat, and boil the gravy
rapidly, paint it over the chickens with a brush while the
gravy is being boiled; brown the chickens before the fire-it
adds to their appearance.  Serve the rest of the gravy in a
sauce-boat.
FRIED CHICKEN A LA MALABAR.
The Indian receipts for cooking chicken are very numerous;
we select the following. Cut up the fowl as for a stew, removing the joints carefully and carving the body into handsome
shapes, remove all moisture with a clean dry cloth, and
powder every part with curry; fry it in fresh butter a pale
brown, cut into small pieces two or three onions, and fry in
clear butter, sufficient to keep the pan from burning, be very
particular respecting that, but not more butter than should
be absorbed by the onion after some time frying. It is as
well here to say, that as onions are frequently used in the
curried poultry by the Indian cooks, they employ the following method. When to be cut small they slice the onions and
then separate them into rings, cutting these rings into the
sizes they may require, which, if a little more  labour, yet
presents a better appearance; when they are fried sufficiently
to have absorbed the grease in the pan without in any degree
having been burned, spread them over the chicken and serve
7
93 
STEWS, &O
s whole lemon should be sent to the table with them. Serve
dry boiled rice.
BLACK PUDDINGS.
Stir three quarts of sheep's blood with one spoonful of salt
till cold, boil a quart of very fine homony in sufficient water
to swell them until cooked, drain, and add them to the blood
with a pound of suet, a little pounded nutmeg, some mace,
cloves, and allspice, a pound of the hog's fat cut small, some
parsley finely minced, sage, sweet herbs, a pint of bread
crumbs, salt, and pepper; mnix these ingredients well together,
put them into well cleaned skins, tie them in links, and prick
the skins, that while boiling they may not burst. Let them
boil twenty minutes, and cover them with clean straw until
they are cold.
WHITE PUDDINGS.
Procure the pig's blood, then add half a pound of half-+
boiled rice, set it to cool, keeping it stirred, add a little more
rice boiled in milk, add it to the blood, cut up about one
pound of fat pork into large dice, melt half a pound of lard
and pour into the blood and rice, then add your fat, with a
few bread crumbs, three shalots, a little parsley, some black
pepper, cayenne pepper, and salt; mix all well together, ther.
fill into skins as before; tie them the length you wish them,
then boil them a quarter of an hour, take them out and lay
them on some new clean straw until cold, then give them another boil for a few minutes, then turn them as before unti,
wanted, put them in the oven when you require them, or fiy
them or broil them.
LARD.-TO MELT LARD IN A SUPERIOR MANNER.
Take the inner fat of a newly killed pig and strip off the
skin completely and carefully, slice it and put it into a jar,
94 
STEWS, &c.
and set the jar in a pan of boiling water; let it melt, and
when perfectly fluid pour it into dry clean jars, and cover
them closelv; it may be kept some time in a dry place, and
when used may be mixed with butter for pastry, for frying
fish, and many other purposes in cooking.
To BAKE A HAM.
Put the ham in soak previous to dressing it; if an old one
two hours will be required, but if not very old, an hour will
suffice. Wipe it very dry, and cover it with a paste about
an inch in thickness. The edges being first moistened must
be drawn together, and made to adhere, or the gravy will
escape.  Bake it in a regular, well-heated oven; it will take
from three to six hours, according to its weight; when done
remove the paste, and then the skin. This must be done
while the ham is hot. If well baked and not too salt, it will
prove of finer flavour than if boiled.
BACON FRAZE.
Beat eight eggs into a batter, a little creamn and flour, fry
some thin slices of bacon and dip themn in it, lay the bacon in
a frying-pan, pour the batter over theIn; when one side is fried
turn and pour more batter over thein; when  both sides are
of a good colour lay them on a dish and serve hot. A nice
breakfast dish.
HAI SAUCE.
When a ham is almost done with, pick all the meat that remains from the bone, leaving out any rusty part; beat the
meat and bone to a mash with the rolling-pin, put it into a
saucepan with three spoonsful of gravy, set it over a slow
fire, and keep stirring it all the time to prevent its sticking
to the bottom; when it has been on some time put to it a
small bundle of sweet herbs, some pepper, and half a pint of
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veal gravy, cover it up, and let it stew over a gentle fire.
When it has a good flavour of the herbs, strain off the gravy.
A little of this is an improvement to all gravies.
STEWED VEAL.
Cut the veal as for small cutlets; put into the bottom of
a pie dish a layer of the veal, and sprinkle it with some finely
rubbed sweet basil and chopped parsley, the grated rind of
one lemon with the juice, half a nutmeg grated, a little salt
and pepper, and cut into very small pieces a large spoonful
of butter, then another layer of slices of veal with exactly the
same seasoning as before, and over this pour one pint of
Lisbon wine and half a pint of cold water, then cover it over
very thickly with grated stale bread; put this in the oven and
bake slowly for three quarters of an hour, and brown it.
Serve it in the pie dish hot.
BEEF STEAK AND OYSTER SAUCE.
Select a good tender rump steak about an inch thick, and
broil it carefully. Nothing but experience and attention will
serve in broiling a steak; one thing, however, is always to be
remembered, never salt or season broiled meat until cooked.
Have the gridiron clean and hot, grease it with either butter
or good lard before laying on the meat, to prevent its sticking or nmarking the meat, have clear bright coals and turn it
frequently. When cooked, cover tightly, and have ready
nicely stewed oysters; then lay the steak in a hot dish and
pour over some of the oysters.  Serve the rest in a tureen.
Twenty-five oysters will make a nice sauce for a steak.
VEAL, OLIVES AND OYSTERS.
Take nice cutlets about an inch in thickness; grate a cup
full of.acooked ham, a spoonful of bread crumbs, a little
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powdered sweet basil, salt, cayenne, and a grated lemon with
the juice; mix this well and lay in three olives, put this mixture into the cutlet, (this is only for one cutlet,) roll this up
and tie it, dip it in the beaten yolk of an egg, and then into
bread crumbs, and fry a nice brown. As many cutlets as are
reqiiired may be prepared in this manner; lay each one on a
cloth near the fire to keep hot and free from fat, then fry
smne large oysters and garnish the cutlets.  Lay the cutlets
on a trivet in the saucepan, pour in the bottom of the saucepan one pint of the juice of the oysters, a glass of wine, half
a nutmeg grated, chopped parsley, and a little salt and cayenne; set this in a hot place to simmer, cover it very tightly
and cook for twenty minutes. Lay the cutlets in a dish and
garnish with the fried oysters, and send the sauce very hot in
a tureen to serve with the cutlets.
POTTED BEEF OR VEAL.
Take three pounds of rather lean beef or veal; rub it well
with saltpetre and a handful of common salt. Let it lie in
salt for two days-rubbing it well each day, then put it into
a stew-pan and chop about two pounds of beef suet, not finely,
but only shredded, two onions cut up very finely, and put these
on the beef, cover it with water, and let it stew very slowly
for five hours, keeping the pot tightly covered. When perfectly tender take it out and strain off the liquor, let it stand
until cold and remove all the suet, which is nice for frying
better than lard; then shred the beef and pound it in a
mortar with half a pound of fresh butter, until it is a perfect
paste; whilst pounding add a small teaspoonful of good dry
mustai d, the same of ginger, and moisten it with mushroom
catsup, put this into jars, press tightly, and pour over it
melted butter-about an inch thick over each jar; it must be
kept in a cool place and will keep for some time.  It is a nice
relish cut in slices for tea. The broth must be kept for
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pease soup; veal can be prepared in the same way-it makes
nice force-meat for stuffing other meats.
POTTED VEAL AND BACON.
Cut thin slices of veal and the same quantity of nice bacon 
then rub together some dried sweet basil or summer savory,
very fine, until reduced to a powder, and lay in a stew-pan
a layer of bacon, then a layer of veal, and on this sprinkle
the powdered herbs, a little grated horse-radish, then again
some bacon and veal, and then herbs and horse-radish and a
little salt; on this squeeze a lemon and grate the rind, then
cover very tightly and put it into the oven to bake for three
hours, then take it out and drain off all the gravy, pour over
it a little mushroom catsup, and press it down with a heavy
weight, then put it away in a pot tightly covered. This is
nice for tea.
CROQUETS.
Chop very finely any sort of cold mneats with bacon or cold
ham, rub a teaspoonful of summer savory very fine, pound
twelve allspice finely; boil one egg hard and chop it very
fine, and one onion minced fine; mix this all together, then
grate a lemon and add a little salt; when well mixed moisten
it with walnut catsup, form it into pear-shaped balls, and
dredge well with flour; at the blossom ends stick in a whole
clove. Then have boiling fat or dripping in the pan, dredge
each pear again well with flour, lay them in the boiling fat and
fry a nice brown; then take them out and lay on a soft cloth
in a hot place to drain. Serve hot.
CALF'S FEET DRESSED AS TERRAPINS.
Boil eight feet until the meat leaves the bones, and then
remove all the bones; put them into a pan with half a pint
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of the rich gravy in which they were boiled, and add two
large spoonsful of butter; rub the yolks of three hard boiled
eggs with a small teaspoonful of mustard, a very little cayenne, and salt to the taste. When well incorporated with
the eggs, stir all together into the feet and gravy, let it sitnmer ten minutes, and just before dishing add two wine glasses
of good cooking wine, and simmer again before serving. The
broth is very nice for soup, or will make a good jelly seasoned and cleared with the whites of eggs as directed in the
receipt for calves' feet jelly.
SWEETBREADS
Should be soaked in water, put for eight or ten minutes in
boiling water, and then into clear cold spring water, to
blanch. They may be cut in slices, or in dice, and put into
fricassees of meat or ragouts, or they may be served as a separate dish.
SWEETBREADS-ANOTHER WAY.
Two or three good throat sweetbreads will make a dish;
blanch as above until fit to eat, take them up and lay them
in cold water; when cold dry them well, egg and bread crumb
them with or without herbs, put them on a dish and brown
them in the oven; garnish them with mushroom sauce, or endives, or spinach, or tomato will do if approved of.
SWEETBREADS FRICASSEED-WHITE.
Blanch and then cut them in slices. To a pint of veal
gravy put a thickening of flour and butter, a tablespoonful
of cream, grated lemon peel and nutmeg, and white pepper,
to flavour. Stew ten minutes, add the sweetbreads, let them
*.twenty minut esho_. 
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SWEETBREADS FRICASSEED-BROWN.
Cut them in small pieces, flour, and fry them. When a
good brown pour over them a pint of good beef gravy, highly
seasoned; stew gently, until the sweetbreads are tender.
Add a little flour and butter to thicken; add mushroom cats'Lp to flavour; mushrooms may be substituted, or all may be
cooked with the sweetbreads.
To STEW SWEETBREADS-PRIS DE VEAU.
Make a force-meat of the tenderest parts of boiled or roast
fowl, some bacon, a little parsley chopped, a little thyme,
lemon-peel, the yolks of two eggs, cayenne pepper, and nutmeg. Lay the sweetbreads in a pan, upon a layer of slices
of veal, cover them with slices of bacon, put in a bunch of
sweet herbs, an onion sliced, a little mace, red pepper and
salt. Pour in a quart of good broth, and stew for two
hours, remove them, and reduce by boiling the broth to a
fourth; heat the sweetbreads in it, garnish with lemon in
slices and serve hot.
SWEETBREADS LARDED.
Blanch,and lard them with bacon, put them into a stewpan
with a pint of veal broth; add a little browning, with the
juice of half a lemon. Stew until tender; thicken the gravy
with a little flour and butter. Lay bunches of boiled celery
round the dish when you serve. Fresh salad nicely dressed
is good with them.
KIDNEYS.
Take t-? frsh kidneys, parboil them and cut them into
good sizeap iec's.for.erving at table, season them with a
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little gingl'er and salt; sprinkle bread crumbs thinly, and a large
spoonful of butter cut fine, over them,and lay them into a pan.
Take one pint of cream and the yolk of three eggs well
beaten, and add half a pint of good cooking wine; beat
well together, and pour over the kidneys; bake this threequarters of an hour. This is called a Florentine. Servo
hot.
DRESSING FOR CHICKEN SALAD.
Take any pieces of cold veal-the white meat only-chop
it very fine, and the white meat of any cold chicken, and two
heads of celery, chopped; boil an egg hard, throw it into
cold water, rub the yolk smoothly; beat the yolk of an egg
very light and stir it into the rubbed yolk, a teaspoonful of
dry mustard, a tablespoonful of olive oil stirred in well, a
little cayenne and salt, and four large spoonsful of good vinegar.  Mix the meat into this mixture, and put it into a glass
bowl; over this pour one quart of the liquor in which calves'
feet have been boiled, with all the fat removed and nicely seasoned; let it be cold, but before it begins to jelly pour it over
the mixture; stir it well through, and let it stand until it jellies; then stick all over the top pieces of fringed celery.
TURTLE VEAL.
Make nice force-meat of finely chopped veal, highly seasoned with spice and herbs; cut up two pounds of lean veal
into pieces of two inches square; season it with salt and pep
per, chop up green parsley, and one large spoonful of sweet
marjoram, finely powdered, a little pounded mace, the rind
of a lemon grated and the juice; put in first a layer
of force-meat balls, the  size of a walnut, then the veal,
some bits of cut up butter, a thinly sliced onion, then
force-meat balls, and then veal, seasoned; pour over this cold
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water enough just to cover the meat; set the dish in the oven
to bake, cover with a plate at first, but afterwards remove it
to brown. When done, pour off the gravy, beat up the yolk
of an egg, a large spoonful of flour, and a glass of wine; stir
it into the gravy, scald it up and pour it over the meat. Send
it to table hot.
BOLOGNA SAUSAGES.
Chop very finely ten pounds of lean, juicy beef, two pounds
and a half of fat fresh pork cut into very small pieces with
a knife-not chopped-a quarter of an ounce of pounded mace,
the same of pounded cloves, and two ounces of ground black
pepper; mix these well, stuff this mixture lightly into the
straight gut of the beef; make each one about twelve inches
in length and tie both ends closely. Put them into a ham
brine for four or five days, and then press it for a day or two
to make it firm, and smoke for a week. They must be kept
in a dry place, and improve by age, and when a year old they
are excellent.
A RAGOUT OF COLD VEAL.
Either the loin or fillet will make an excellent ragout.
Cut the veal into nice slices; put a large piece of butter into
a frying pan, and as soon as it is hot, dredge each piece well
with flour and fry it a nice brown; take it out and have
ready a nice gravy made from the "scrap jar;" put the
gravy into the pan, dredge in some flour, stir it over the fire
until it thickens, season it with a very little pepper and salt,
and a wine glass full of tomato catsup; then cut thin slices
of cold ham and lay into the gravy, and add your slices of
veal. Serve hot.
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VEAL OLIVES.
Cut about six slices from off a fillet, not quite an inch
thick, and as long as you can; flatten them with a chopper,
and beat an egg, and dip each slice in the egg; then cut very
thin slices of hamn, or bacon, the length of the veal, lay them
on each piece of veal and grate a little horse-radish and lemon
peel over each slice, and a little salt and pepper; then roll
up with care each slice of veal, bacon and seasoning, and tie
each one tightly with twine; put a lump of butter in a stewpan, and sprinkle bread crumbs thickly over each one on the
egg-side; pour over them a wine glass of tomato or walnut
catsup, and one pint of hot water; cover the stew-pan tightly
and cook one hour very slowly. Thinly cut rump steaks are
nice dressed in this way. Do not unroll them in dishing;
merely take off the twine. For gravy dredge in flour to
thicken the liquor in which they were cooked; simmer it a
few minutes and pour over them. Serve hot.
KNUCKLE OF VEAL STEWED WITH RICE.
Break the shank bone, wash it clean, put it into the stewpan with two quarts of water, an onion peeled, a few blades
of mace, and a teaspoonful of salt; set it on a rather quick
fire, and remove the scum as it rises; wash carefully a quarter
of a pound of rice, and when the veal has cooked for about
an hour, skim it well and throw in the rice; then let it simmer for three-quarters of an hour very slowly.  When done
put the meat into a deep dish and the rice around it. Mix
a little nice drawn butter and stir in some chopped parsley,
and pour it over the veal. Serve hot.
BEEF A LA MODE.
Take a rump of about eight or ten pounds; then take a
spoonful of powdered basil, some finely chopped parsley, half
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an ounce of powdered allspice, and the same of cloves, and
stir these into a wine glass of vinegar. Take some fat corned
pork, cut it into thin slices, the length of the beef, and rub
them in the spice and herbs; make incisions through the
beef, insert these pieces, and rub the remainder of the spices
and herbs into the beef; pour over the vinegar and rub in
ginger; dredge flour over;and place in the bottom of the stewpan some thin slices of corn pork; lay on the beef, chop up
two onions very finely, and sprinkle over the beef; then
pour over half a pint of Claret, and the same of mushroom catsup, half a pint of cold water and a teaspoonful of salt.
Cover this tightly and stew very slowly for four hours. Take
out the beef, strain off the gravy, remove all the fat, and
thicken with browned flour; set the beef over hot water to
keep warm, and let the gravy simnmer for twenty minutes.
Serve it up in a tureen with the beef. This is very good
cold.
SPICED ROUND OF BEEF.
Take about three ribs of tender juicy beef and remove the
bones; pound half an ounce of cloves, half an ounce of allspice, a teaspoonful of powdered coriander seeds, half a teaspoonful of powdered saltpetre, one teaspoonful of salt, and
one teaspoonful of ground ginger. Mix these well together
and rub the beef well with them; then tie it up tightly round
as a fillet, let it remain one or two days before cooking, put
fat corned bacon cut in thin slices at the bottom of the stewpan, and on these lay the beef; pour over it half a pint of
port wine and a wine glass full of mushroom catsup, and a
pint of water. Let it stew slowly for two hours and a half,
then remove the beef and keep it warm; skim off the fat and
thicken with browned flour, let it simmer ten minutes, and then
dust in a very little sugar, and send it in a tureen with the
beef. Serve hot.
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STEWED CALF'S LIvER.
The liver must be fresh and well washed. Put the heart
and haslet on to cook in just enough cold water to cover
them. While they are cooking-which must be done in the
early part of the morning-lay the liver in cold water and
vinegar, with plenty of salt, until ready for cooking; then let
the heart and haslet simmer for half an hour, skimming the
water well while boiling, and slice two or three onions and
boil with them; take out the onions and strain the water in
which they were boiled. Then prepare the liver, by making
incisions in it, and cutting narrow strips of corned pork, uncooked, and putting into the openings in the liver; the more
it is thus larded with pork, the better will be the flavour.
Lay a little bundle of summer savory and parsley, with a
fresh sliced lemon, into the bottom of the stew-pan, and on
this lay the liver; then pour over it the gravy made by the
heart and haslet, and put in about a dozen allspice, six or
eight whole cloves, and a few pepper corns. Let this only
simmer slowly-tightly covered, for an hour and a half, then
pour off the gravy, strain it and mix with a little of the gravy
a large spoonful of flour; when smooth stir it into the gravy,
pour this into a saucepan, and add a wine glass full of Claret
wine or mushroom catsup; let it simmer for five minutes.
Dish the liver and pour over it plenty of the gravy. Send
the rest to the table in a sauce-boat. This is a delicious
dish if carefully prepared.
To STEW DUCKS. No. 1.
Draw and clean your ducks; wash them, and either keep
them whole, or cut them up as fricasseed chickens, slice three
onion. and lay in the bottom of the stew-pan, slice one fresh
lemor add about one dozen allspice, on this lay the ducks
105 
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and sprinkle salt lover them, then pour about one quart of
made gravy or broth of any kind over it, and cover them
tightly.  Let this simmer very slowly for one hour and a half,
fhen pour off the gravy and strain it through a sieve, skim
off all the fat, mix a little of the gravy with a large spoonful
of flour, stir this into the strained gravy, and keep the ducks
covered and hot in the stew-pan. Pour the gravy into a
saucepan and let it simmer for ten minutes, then add a wine
glass full of good cooking wine and one of mushroom catsup;
let this simmer once, then dish your ducks, pour over the hot
gravy and send some in a sauce-boat.
To STEW DUCKS.  No. 2.
There is a difference between a stewed duck and stewed
duck, and it is not the a alone; in the one case the duck is
stewed whole, and in the other in pieces.  To stew a duck
or ducks, they should be stuffed and roasted for twenty
minutes, and then placed in a stewpan with an onion cut in
slices, a little sage and mint, and about a pint of good beef
gravy, seasoned with pepper and salt, let it stew gently for
about twenty minutes, take out the duck carefully and keep
it warm, strain the gravy, pour it into a clean stew-pan, and
add to it when well heated the duck and a quart of green
peas, let it simmer for half an hour, if not sufficiently thick
add a little flour and butter, a glass of good old port wine,
and send to table, with the peas in the same dish as the
duck.
STEWED DUCK.  NO. 3.
The ducks should be cut into joints and laid in a stew-pan
with a pint of good gravy, let it come to a boil, as the scum
rises remove it; season with salt and cayenne, let them stew
gently three quarters of an hour, mix smoothly two teaspoonfuls,f fine ground rice, with a glass of port, stir it into
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STEWS, &C.
the gravy, let it have seven or eight minutes to amalgamate
with the gravy, dish and send to table very hot.
BAKED LEG OF MUTTON BONED AND STUFFED.
The principal skill required in accomplishing this dish is
the boning, this must be done with a very sharp knife, commence on the underside of the joint, passing the knife under
the skin until exactly over the bone, then cut down to it, pass
the knife round close to the bone right up to the socket, then
remove the large bone of the thickest end of the leg, seeing
the meat is clear of the bone; you may then draw out the remaining bones easily. Put in the orifice a highly seasoned
forcemeat, fasten the knuckle end tightly over, replace the
bone at the base of the joint, and sew it in. It must be
well basted, and should be sent to table with a good gravy;
when dished pour over it a wine glass of wine. Serve hot.
PIGEONS IN JELLY.
Make some jelly of calf's foot, or if you have the liquor in
which a knuckle of veal has been boiled, it will answer the
same purpose; place in a stew-pan with a bunch of sweet
herbs, a blade of mace, white pepper, slices of lean bacon,
some lemon peel, and the pigeons, trussed and their necks
propped up to make them appear natural, and stuffed with
salt oysters.   Bake  them;  when  they  are done, remove
them from the liquor, but keep them covered close, that their
colour may be preserved. Remove the fat, boil the whites
of a couple of eggs with the jelly to clear it, and strain it;
this is usually done by dipping a cloth into boiling water, and
straining it through it, as it prevents anything like scunii or
dirt sweeping through the strainer.  Put the jelly rough over
and round the pigeons. Young chickens are nice if done in
the same manner. This is a supper dish, as it is served cold.
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STEWS, &C.
VEAL CUTLETS FRIED
a Procure your cutlets, half an inch thick, coat them with
the yolk of eggs well beaten, strew over them bread crumbs,
grated lemon peel, and nutmeg, put some fresh lard in the
pan, and when boiling put in your cutlets; when the cutlets
are cooked take them out and keep them before the fire to
keep hot, dredge into the pan a little flour, pour in a little
water, squeeze in lemon juice to taste, season with pepper
and salt, add mushroom catsup, boil quickly until a light
brown, pour it over the cutlets, and serve, the cutlets being
laid in a circle round the dish, and the gravy in the centre.
Serve hot.
MUTTON CUTLETS.
Loin chops make the best cutlets. Take off the thickest
end of each bone and about an inch off the top of the bone;
put the chops into a stew-pan in which has been previously
melted a little butter seasoned with salt; stew for a short
time-but not until they are brown, as that appearance is accomplished in another manner. Chop some parsley very fine
add a little thyme, lmix it with sufficient yolk of egg to coat
the chops, which will have been suffered to cool before
this addition to them; then rub themi with bread crumbs over
which a pinch of cayenne pepper has been sprinkled; broil
them upon a gridiron over a clear but not brisk fire, when
they are brown dish them; lemon juice may be squeezed over
them, or the dish in which they are served may be garnished
with some thin slices of lemon in halves and quarters. Serve
'lot.
STEWED HIIEART.
Take a fresh beef's heart, clean it and remove the gristle;
make a stuffing of two large spoonsful of finely chopped beef
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STEWS, &C.
suet, three large spoonfuls of bread crumbs, a little finely powdered summer savory and thyme, a little cayenne, then lara
+the heart well with strips of corn pork, fat only, lay some
slices of corn pork in the bottom of a stew-pan, stuff the
opening of the heart well, sew it up and lay it in the stewuan with twelve allspice and twelve pepper corns, pour
on one pint and a half of cold water, cover it very closely,
and let it sinmmer very slowly for two hours, then make
a rich sauce   rub some flour and butter together, and
on it pour from the stew-pan half a pint of the gravy, one
large spoonful of mushroomn catsup, and let this sinmmer  pour
some over the heart when dished, and send the remainder to
the table in a sauce-boat. Serve hot.
IRAGOUT OF IRABBITS.
Clean with great care, as they require attention in cleaning, and washing through many  waters.  When perfectly
clean, cut them up into nice pieces, lay them in a stew-pan
with water to cover them entirely, sprinkle in a teaspoonful
of salt, and a few blades of mace; let this siimmer for an hour
and a half, and remove all the scum as it rises, as they must
be kept white; then put on to boil six white onions in salt
and water, and boil them until tender. WNVhen the rabbits
are done pour off some of the broth, rub a large spoonful of
butter with a spoonful of flour and stir it into the gravy; put
this into a saucepan to simmer, then strain off the onions,
put them into the broth gravy, add a cup of cream, and a
little grated nutmeg. Dish the rabbits and garnish them
with parsley, and pour over some of the gravy and all the
onions. Send some of the gravy to the table in a sauceboat.
8
109 
STEWS) &C.
CURRIED CHICKENS.
C-it up a chicken as for a fricassee, lay it in a saucepan
and just cover it with cold water  sprinkle over half a teaspoonful of salt, and let this simmer for three-quarters of an
hour, then slice an onion, put a lumip of butter into a paJ
and fry it a nice brown, take this out and stir into the
chicken, rub a spoonful of flour with two spoonsful of butter,
and stir this into the broth, then chop  up some parsley very
finely, let this simmer, then stir two spoonsful of curry powder and a large spoonful of butter well together, and add to
it half a pint of the chicken gravy, and when well mixed stir
it into the chicken, simmer ten minutes.  Serve  hot and
garnish with rice boiled dry and carefully.
BAKED CALF'S HEAD.
Take a cold calf's head, chop it up-not too fine, and mix
with it some bread crumbs, a little powdered sweet basil;
should you not have any cold mashed white potatoes, boil and
mash about six. Put the head and crumbs, alternately into
a deep dish, pour over it two wine glasses of cooking wine,
the same of walnut or mushroom catsup; when ready cut up
some small pieces of butter and strew over the top, then
spread the potatoes thickly on, smooth it down, and dredge
it lightly with flour, and with a feather spread all over the
top of the flour and potato covering, the yolk of a well
beaten egg. Put the dish in the oven, slowly warm it, and
brown the top, which will require about three-quarters of an
hour.  Make a rich gravy of broth or any cold teef gravy,
adding some allspice while cooking, then strain it aii( servo
in a sauce-boat with the head
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STEWED LEG OF VEAL.
Select a good fat leg with a small portion of the fillet left
on, crack it in two or three places, and wash it and lay it in
a stew-pan. Slice two lemons very thinly and lay on it, a
small blade of mace broken up finely, sprinkle a little salt,
and a shake of pepper; on this pour just enough cold water
to cover the leg, set it in an oven and cover the pan tightly.
Let it cook slowly for four hours, and skim it occasionally, so
as to be entirely free from scumi or fat; if it becomes dry add
a very little cold water.  When done pour off any gravy in
the pan, and rub a sinall spoonful of flour and half a spoonful
of butter well together, and stir it into the gravy. Let it
simmer, and just before dishing add a wine glass of good
cooking wine. Pour some of the gravy over the leg, and
serve the rest in a sauce-boat.  This is nice sliced for tea if
any is left cold.
TOMATO STEW.
Take eight pounds of the plate of beef, put it on to boil in
a gallon' of water, with a dozen of tomatoes, the same of okras,
six potatoes cut small, two carrot,s cut lengthwise, two onions;
season it to your taste with pepper and salt; let it stew slowly
four hours; skim all the fat off the gravy, and garnish the
meat with the potatoes and carrots.
CORN FRITTERS.
Grate six ears of corn; add one tablespoonful of flour, and
two eggs; pepper and salt to your  taste; to be fried like
oysters.
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STEWS &C.
CHICKEN SALAD.
Take a pair of fowls and either boil or roast them; when
they are entirely cold remove all the skin and fat, and disjoint
them; cut the meat from the bones into very small pieces, not
exceeding an inch; wash and split two large heads of celery,
and cut the white part into pieces also about an inch long, and
having mixed the chicken and celery together, put them in a
deep china dish; cover it and set it away. Just before the
salad is to be eaten, the dressing should be put on, which is
made thus: Take the yolks of eight hard boiled eggs, put
them into a fiat, dish and mash them to a paste with the back
of a spoon; add to the egg a small teaspoonful of fine salt, the
same quantity of cayenne pepper, half a gill of made mustard,
a wine glass and a half of French vinegar, and rather more
than two wine glasses of sweet oil; then add the yoke of one
raw egg well beaten, or a tablespoonful of cream; mix all
these ingredients thoroughly, stirring them a long time, till
they are quite smooth. After you pour it on the chicken and
celery, mix the whole well together with a silver fork.
ROGNON DE MOUTON A LA FRANCAISE.
The French have a faculty of making a dish rechercho out
of mere trifles, their receipt for serving up this little dish is no
mean evidence of their peculiar skill. Take half a dozen fine
mutton kidneys, clear them of fat and skin, and cut them into
thin slices; powder them immediately with sweet herbs in
fine powder, parsley which has been chopped, dried, and powdered, cayenne, and salt; put into a stew-pan two ounces of
clarified butter or fresh lard if the former is not in reach, put in
the slices of kidney, fry them, they will brown very quickly,
they must be done on both sides, dredge flour over them,
moisten with lemon juice, and in five minutes the kidneys will
be done; lift them out into a very hot dish, around which
are laid slices of bread fried; pour into the gravy two glasses
of white wine, give it a boil, pour it over the kidneys, and
serve hot.
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TURTLE, KILLED AND DRESSED.
Tie a strong cord round the hind fins of the turtle, then
hang it up; tie another cord by way of pinion to both fins,
that it should not beat about and be troublesome to the person who cuts off the head, then take off the head. All this
do thie evening before you intend dressing it; then lay the
turtle on the back shell on your block, then loosen the shell
round the edge by cutting it with your sharp knife, then
gently raise the shell clean off from the flesh, then next take
out the gall with great care, then cut the fore fins off-all
the flesh will come with them, then cut the hind fins off, take
the liver as whole as you can from the entrails, likewise the
heart and the kidneys; cut the entrails from the back bone,
put them in a bucket of water, wash the shell in several
waters, and turn it down to drain.   In the meantime cut the
fins from the lean meat, then cut the white or belly shell inll
twelve or fourteen pieces, turn up the back shell and take all
the fat from it, taking it out as though you were skinning
anything, put the fat in a stew-pan by itself, saw a rim off the
back shell six inches deep, cut in about twelve pieces, put a
large stew-pan full of water on the fire, when it boils dip in a
fin for a minute or i Wo, then peal off the shell, and so continue until you have done it all, head and all; then put all
the pieces of shell into a stewpan, with about eighteen large
onions, and a faggot of sweet herbs, allowing more basil than
any other herbs, fill it up with water, let it boil a long time;
the next you will cut the fore fins into four pieces, and put
them into a stew-pan, cover them with water, the hind ones
in two each; cover the stew-pan; let them boil gently until
you can take out all the bones, do not mix them, but put
them on different dishes, and then put the two liquors in one
pan. Cut up the lean meat for small dishes. Put one pound of
bitter into a large stew-pan, and all the lean next that may
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be left as useless, cut up three or four fowls, a bunch ot
cooking herbs, twelve onions, three or four pounds of lean
ham, and a bottle of Madeira, simmer it down for one hour,
then fill it up with the liquor previously strained from the
bones and shells, keep it all boiling gently for several hours,
then strain it off, taking care of what lean meat you require
for your tureens, put it in your soup pot to keep hot, with a
little of the stock, and one pint of mushroom catsup. Have
the entrails cleaned and scalded, then cut them into piecer'
two inches long, and put them on to blanch in cold water,
-wash them out, line a stew-pan with fat bacon, let them stew
very gently for about three hours, then thicken the stock as
for mock turtle, and rub it through a sieve, add egg balls, or
hard boiled eggs, cut in half, and force-meat balls, the green
fat to be boiled by itself in good strong broth, a little to be
added to each tureen of soup. If to be sent up in the shell,
put a pretty rim of raised pie paste round the top shell; add
the juice of letimons and a little more wine before you serve
it up. Season with sugar, cayenne pepper, and salt. This
is on a large scale, but may be reduced, observing the proportions, or the whole prepared and kept in a cool place for
use.
FORCE-1IEAT STUFFINGS.
Force-meat meat should be made to cut with a knife, but
not dry or heavy; no one flavour should predominate. For
real stuffing, chop some suet fine, a little parsley, a small
piece of shalot, rub through a dry sieve a small quantity of
basil, some sweet marjoram arid thyme, then add these to your
suet, a grated lemon, a few grates of nutmeg, a few bread
-crumbs, and one or two eggs, mix all well up together, and
season with pepper and salt. If for game, scrape the raw
livers into the stuffing, prepared as above, only in addition
pound it all fine. 
STEWS, glen
MEAT CAKES.
Chop any kind of fresh cold meats, very finely, season with
salt and pepper, make a nice batter;  lay a spoonful of the
} atter on the griddle, which muust be buttered t;J
prevent its sticking, then a spoonful of the chopped meat,
and then a spoonful of the batter; when browned on one side
turn carefully and brown the other. It makes a palatable
breakfast dish. Serve hot.
TERRAPINS STEWED.
Take six live terrapins, have ready a large pot of boiling
water with two tablespoonsful of salt thrown in, and while
boiling put in the terrapins; let them boil steadily for two
hours and a half, then take them out and set to cool.  When
quite cold separate the shells, remove the heads and the galls
with care, chop up the chitterlings, take off the nails from the
paws, with the hard skin, put all the edible parts which have
been removed from the shells in a stewpan, then cut up and
add a quarter of a pound of butter, a tablespoonful of mixed
allspice and cloves pounded very finely, a little salt, and then
rub with a little flour the yolk of four hard boiled eggs stir
this into the terrapins, chop up finely and add the whites;
set this on a very hot place to warm slowly, stirring it all the
time. Let it simmer, or rather cook ten minutes, then ad,)
a pint and a half of good cooking wine, and let this uler
five minutes more, and serve hot in a tureen.
To FRINGE CELERY FOR GARNISHING.
Take the outer thick white and green stalks, cut them
about a finger's length, then select a good large new cork,
stick it full of coarse needles, and carefully draw each piece
of celery over the cork, leaving at the end about an inch of
the celery stick to remain unfringed; when all the fibrous
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parts are separated, lay the celery for a couple of hours in
cold water to curl and crisp. This is a beautiful garnish for
salads, if laid on thickly.
To MAKE SAUCE FOR CHICKEN SALAD.
Take the yolk of one hard boiled egg and rub it very finely
with a little pepper and salt, and mix this with the yolk of one
raw egg, and then st.r in gently salad oil enough to make as
much sauce as you require, taking care to stir the sauce all
one way or it will curdle; when you think you have enough
sauce add two tablespoonsful of vinegar, a teaspoonful of
mustard, and a little cream, pour this over the chickens
(which must be cut into small pieces) with two or three heads
of celery cut up; fringe a little of the celery to garnish the
dish with. The same sauce may be served with boiled
chicken, and is better than any other.
DRESSING FOR CHICKEN SALAD.
Take five teaspoonsful of the best English dry mustard,
four yolks of eggs, a teaspoonful of salt, a very little cay
enne, beat this well together to a rich froth or cream, then
add slowly a large spoonful of fresh olive oil, this must be
again beaten. Take the white meat of three boiled chickens,
cut it up finely and on it squeeze the juice of three fresh
lemons. Mlix it well through the meat, and when served add
the dressing above. Garnish it with finely fringed celery.
YEAL SALAD.
Cut up any cold veal, finely, and to a pint bowl full of
mlinced veal cut three heads of celery. Rub the yolks of four
hard boiled eggs, a tablespoonful of dry mustard, and a large
spoonful of olive oil together, then slowly add four large
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spoonsful of the best wine vinegar, and a little cayenne and
salt; when well mnixed pour it over the veal and celery, stir
it together, and garnish the dish with sprigs of fresh parsley,
and celery fringed as directed.
SAUSAGE MEAT.
Chop four pounds of nice clean pork very finely, one
pound of good veal also chopped very finely, and season this
with a large spoonful of finely rubbed sage, a teaspoonful of
sweetmarjoram, two dozen pounded allspice, a teaspoonful ot
salt, half a teaspoonful of the best cayenne pepper; mix these
well together, put it in a tightly covered jar, and set it in
a cool place; it is better if standing a few days.  Fry it in
Dalls a nice brown. Serve hot and free from fat.
ANOTHER.
To ten pounds finely chopped meat, put four ounces of salt,
scant weight, two ounces pepper, good weight, twelve cloves,
and one ounce sage.
ENGLISHI PIE.
Chop either cold beef, mutton, or veal, very finely, chop
p an onion very finely, some thyme, if green chop it with
some parsley, and if dried rub it quite fine, the grated rind
and juice of one lemon, half grated nutmeg, a saltspocnful of
salt, a little cayenne pepper, and a quarter of a pound of butter cut up; mix this well together, altogether making a pint
bowl full, and to this add four well beaten eggs. Stir the
mixture well, and on it pour one pint of rich gravy, put all into
a dish, and cover the top thickly with bread crumbs.  Bake
slowly to a nice brown. Serve hot.
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FORCEMEAT BALLS.
Take one pound of juicy tender lean beef, and half a pound
of nice beef suet, chopped very finely, then take the crumb
of a stale loaf of bread, about the size of a large tea cup,
soak it a few minutes in cold water, and squeeze it very dry,
grate the rind of a lemon with the juice, half a teaspoonful of
ground ginger, a saltspoonful of salt, half a teaspoonful of
finely rubbed sunimmer savory, and a little cayenne. Mix
these well together, stir in the yolks of three eggs, well
beaten, to make them stick together when cooked, divide this
in half, the one-half put into the stew-pan, with a wine glass
of wine or mushroom catsup.  Cover it tightly and let it stew
slowly for thirty mninutes.  The other half make into small
balls, the size of a walnut, roll them in flour, and fry a
light brown.  When  the stew is done, lay it in a nice form
on the dish, and place the forcemeat balls around it.  Garnish
with parsley.
TOASTED CHEESE.
This is one of those dishes rarely well prepared, but when
rightly done is very nice.  Cut a slice of stale bread about
an inch thick, (a day old) pare off the crust and toast it 3
light brown-without making it hard, then cut a slice of good
fat mellow cheese, (English, Gloster or Cheshire is the best,)
a quarter of an inch in thickness, but not as large as the
bread by half an inch on each side, cut off the rind and lay
it on the toast in a cheese toaster, carefully watch it that it
does not burn, and stir it with a spoon to prevent a pellicle or
thin skin forming, have ready some good mustard, cayenne,
and salt.  This is a "rare bit."  It must be eaten as it is
prepared.
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OMELETTE.
The great merit of an omelette is, that it should not be
greasy, burnt, or overdone; if too much of the white is used
it becomes hard. To dress an omelette, the fire should not
be too hot, as it is an object to have the whole substance
heated without too much browning on the outside; the om6lette must not be too thin, therefore it must be thick and
have a full, rich, mnoist flavour. They should be fried in a
small pan, with a small quantity of good butter. Five or six
eggs will make a good sized omelette. Break them into a
basin, separating the whites from the yolks, mince very finely
a tablespoonful of fresh parsley, beat up the yolks well, and
to it add the parsley and a little salt, and a very little cayenne, then whip the whites to a stiff froth; put about a large
spoonful of butter into the hot pan, and while it is melting
mnix with the yolks two tablespoonsful of good cream, then
beat in the whites when well mixed, and pour it into the pan;
shake it in the pan until the eggs begin to set, then turn up
the edges, and when a nice brown, it is done. Then have a
hot dish and lay it on the pan and turn it upside down on the
dish.  Never make it until it is wanted at table, as it must
be eaten as soon as made. They can be flavoured with finely
chopped onions, or oysters, or cooked and chopped ham. The
above is the basis of all omelettes, only omuitting the cream if
anything else is used.
(AI)iLET AU NATUREL.
Break eight or ten eggs into a pan, add pepper, salt, and
a spoonful of cold water, beat them up with a whisk to a stiff'
froth; in the mean time put some fresh butter into a frying
pan, when it is quite melted, and nearly boiling, put in the
eggs. As it is frying, take up the edges, that they may be
properly done; when cooked double it.  Serve very hot.
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OMrELET SOUFFLE
Break six eggs; leave out the whites, put them in a cold
place until required; add to the yolks a little powdered sugar,
a little grated lemon, a little nutmeg, a few drops of lemon
juice, and beat all together, add a few spoonsful of cream;
then beat up the six whites very stiff; put a piece of butter in
your omelet-pan upon a slow fire; when hot pour in the omelet, mix in your whites very gently, turn it out on your dish,
glaze it with pounded sugar, put it in the oven, sprinkle more
sugar, and send it to table very hot.
OMIELET SOUFFLE IN A COULD.
Break six fresh eggs, separate the whites and yolks, put to
the latter three spoonsful of powdered sugar, four crushed
macaroons, a spoonful of potato flour, a little orange flower
water, stir them well together, whip the whites of the eggs
to a froth, mix them with the yolks, and pour the whole into
a buttered mould, but do not fill it; set it in a moderate oven
the same as for biscuits, and when done, turn it out on a dish,
and serve it. This omelet should be of a clear colour, and
shake like a jelly.
POACHING EGGS.
The eggs must be fresh for poaching-two days laid are
the best.  Have ready the boiling water in a shallow pan,
break the eggs separately in a saucer, as one bad one will
spoil the others, then slip the egg gently into the boiling
water; when all are in the water, put the pan on a moderate
fire until the water boils, and the white is perfectly set, then
with a slicer lay the eggs on buttered toast or broiled ham.
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A MEAT SAUNDERS.
Wash and put into a saucepan two pounds of potatoes,
cover them with warm water and throw in a spoonful of salt,
let them just reach boiling, but never actually boil, until they
are done, then peel and mash them with a little cream and
butter, shake in a little cayenne pepper, lay them in a smooth
paste to cover a dish, cut thin slices of underdone meat, either
mutton, beef, or veal, lay them in thickly, pour over them rich
gravy, and a wine glass of either tomato or mushroom catsup,
then cover this with a crust of the mashed potatoes. Bake
in a slow oven for about forty minutes. Serve hot. This is
very nice.
JELLIED TURKEY.
Take out the breast bone and cut off the legs, not the thigh
part, of a small fat hen turkey. Clean it with great care,
and fill the inside with large fresh oysters, sew it up, lay it
in a floured cloth, and sprinkle it over with salt.  Lay it in
cold water, and boil it one hour and a half very slowly, then
take it out, lay it on a dish, and draw out the thread with
which the turkey was sown. Have ready a nice jelly made
of calves' feet, without sugar, but flavored with lemon and wine;
when cool but not cold pour this over the turkey. This must
be set aside to jelly. When dressed with fringed celery it is
a very handsome dish.
YORKSHIIRE PUDDING FOR MIEATS.
This pudding is an especial accompaniment to roast beef,
muutton or veal. Take six large spoonsful of sifted flour, one
teaspoonful of salt, three well beaten eggs, and one pint of
milk, beat this to a stiff batter; be careful that it is not
lumpy; puLt a dish beneath the meat which is roasting to
121 
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catch the drippings; when well grealed pour in the batter,
and when the surface is browned and set, turn it, so that both
sides may be alike brown. A pudding an inch thick requires
two hours at a good fire. Serve with the meat.
FRIZZLED, SMOKIED, OR DRIED BEEF.
Shave very thin slices of dried beef, put a teacupful of cold
water into a small saucepan, and lay in the slices of beef, let
it simmer up, and add a large spoonful of butter, then beat
up the yolk of an egg with a teaspoonful of flour, then stir
this in slowly to prevent the egg from curdling, add a little
salt and cayenne, and let it simmer for five minutes, then stir
in half a cup of cream, or new milk. Serve hot. This is
nice for tea.  H1am dressed in the same manner is equally
good.
SOUSED CALVES' FEET.
When cleaned and cracked, boil a set of calves feet, (four)
in two quarts of water; let them slowly simmer for three
hours, then pour them through a sieve or cullender, take out
all the bones, cut up the feet and put them into the liquor in
which they were boiled, let it cool, and then remove every
particle of fat; to the liquor and chopped feet pour half a
pint of good wine vinegar, a teaspoonful of whole allspice, a
little salt and cayenne; pour this all into a saucepan and let
it simmer for five minutes, keeping it tightly covered, stir it
well, then pour all into a pan, and when quite cold slice for
tea. It is both pleasant-in flavour and pretty in appearance,
if rightly made, it being aclear jelly.  Pigs feet are prepared
exactly in the same manner.
VEAL CUTLETS.
These should be cut from the thick part of the leg, about
an inch thick, lay them for two hours in vinegar before they
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STEWS, &C.
are cooked, beat up an egg, and have ready some bread
crumbs, then dry the cutlets in a cloth, have ready the frying
pan with boiling lard, grate some nutmeg over each cutlet, a
little salt and cayenne, then dip it into the egg, and strew
them with bread crumbs, and lay them in the boiling fat, and
let them cook slowly for ten minutes, first on one side and then
on the other to a nice brown. They must be well cooked,
and when quite done, lay them in a hot dish, and make the
gravy; dredge into the pan where they were cooked, some
flour, stir it well, pour in some hot water and a little chopped
parsley, and pour this over them when dished for the table.
BEEF STEAK BROILED.
The fire must be bright and clear; good coals are requisite
for broiling. The gridiron should be clean and made with
fluted bars, which form channels to the gutter, and prevent
scorching. The gridiron should always be previously heated
and rubbed with suet, before placing the steak on to prevent
it from marking or adhering to the bars; a constant watch
must be kept over it while broiling~ and frequent turning;
[o seasoning should be put on until it is cooked, then have
ready a hot dish with butter, salt, and a little pepper, into
this lay the steak and serve very hot. M3utton chops are prepared in the same way.
TO MAKE SAUSAGES.
Take eleven pounds of the fillet of nice fresh pork, and ten
pounds of chine fat, chop them very finely, and add five
ounces of salt, two and a half of black pepper, one and a half
ounce of sage, half an ounce of savory, and little thyme;
work this well together.  If closely cov(~ d, it will keep some
weeks in a cool place.
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WHITE FRICASSEE OF CHICKEN.
Draw and clean one pair of fowls, lay them in water for
half an hour, then dry them and lay them in a stew-pan with
milk and water, and a little salt, and let them simmer until
cooked; put into a saucepan half a pint of cream, a quarter
of a pound of butter, and a little grated nutmeg, stir this and
set it on the fire to simmer, and stir in a wine glass of white
wine; then lay in the cooked chicken, and let it remain in
this, covered up, until dished. Chop up parsley and strew it
over the chicken.
ANOTHER-BROWN.
Prepare the chickens for cooking, lay them in a stew-par,
just covered with water, sprinkle in a little salt, and let them
slowly simmer for twenty minutes; then take the pieces out
and dry them in a cloth, put a lumnp of butter into a pan,
dredge the chicken well with flour, and lay it into the hot pan
to brown; break up the yolk of an egg, a little grated nutmeg, cayenne and salt, take some of the broth in which the
chickens were boiled, put it into a stew-pan, and stir in the
egg and seasoning, with a little flour for thickening, and when
well mixed, lay in the browned chicken until ready for dishing, and garnish with parsley.
How TO COOK PIG'S HEAD.
Have ready cleaned the head, feet, and haslet, put them on
to boil with plenty of cold water, and a teaspoonful of salt, reserving the liver to cook separately. Let it boil slowly for
two hours, skimming it carefully; then take the head and
haslet from the water, take out every bone carefully, put the
head into a baking dish, sprinkle over it some finely powdered
sage, a little cayenne, grate the rind of a lemonii, and cover
1.24 
STEWS, &C.
the whole with bread crumbs; then cut up bits of butter and
put them on the top, and put it into the oven to brown. Chop
up the haslet finely, season it with a finely chopped onion,
three or four allspice, and six or eight pepper corns, slice the
lemon grated; on this pour half a pint of the broth in which
the head was boiled, and let this cook fifteen minutes. Slice
and dredge well with flour the liver, and fry it a nice brown.
When the head is browned, lay it on a hot dish and lay
around it on the dish the fried liver, and feet, split; pour a
little of the sauce on the head, and send the rest to the table
in a sauce-boat. If the gravy is too thin, rub a spoonful of
flour and the same of butter together, and stir it in very
smoothly a few minutes before serving; let it simmer for five
minutes to cook the flour. This is very nice. The broth is
useful for soup.
ALAMIODE BEEF.
Select a piece of the round, of ten or twelve pounds, remove the meat around the bone carefully, keeping it as whole
as possible; cut strips of half an inch in width, and the depth
of the meat, in length of uncooked corn pork, run these strips
into the beef from the top to bottom, as in slicing the meat it
will cut nicely, and the more introduced the better the flavour. Then mix together one tablespoonful of ground allspice, one teaspoonful of cloves, five blades of mace, one
tablespoonful of finely powdered summer savory, one tablespoonful of sweet marjoram, one tablespoonful of ginger, and
one tablespoonful of salt, then make incisions in the beef and
introduce through it the above articles well mixed together
This must be prepared the day before it is cooked to allow of
the flavour being communicated to the beef.  Lay in the bottomn of the stew-pan some pieces of corned pork, cut in thin
slices, on this lay the beef, having tied it tightly around with
tape to keep it in a good form, then make a little bunch of
9
125 
STEWS, &C.
thyme and parsley, and lay it on the beef, slice two onions
and scatter them over the beef, and then pour over it one
quart of cold water, and set this aside to simmer very slowly
for four hours. It must be cooked with care, and kept tightly
covered. Half an hour before dishing pour off the gravy and
skim all the fat off. Strain it and add a wine glass full of
mushroom catsup to half a pint of the gravy, and stir in a
spoonful of flour to thicken. Let this simmer for a few
minutes only, then pour it over the beef, removing the herbh
and onions from the top, as they must not be served.
SOUSED CALVFs' FEET JELLIED.
Take six feet, wash and put them on to boil in two quarts
of cold water and a teaspoonful of salt, and let them slowly
simmer for four hours, skimming it carefully, then pour thenm
through a cullender, and set the liquor to cool. When cool
skim off the fat, and while it is cooling take out all the bones
of the feet, chop up the meat, and put on to simmer one pint
of the best vinegar, one teaspoonful of allspice, whole, and
the same of pepper corns. When heated stir in the meat,
and keep it tightly covered or the heating of the spice and
vinegar causes the flavour and strength to evaporate. When
the fat is removed from the jelly, pour it into the vinegar and
meat. Stir this all well together, and pour it into a pan to
cool. It is very nice for tea, cut in slices.
FRIED CHICKEN.
This requires tender chickens. Clean and prepare as for
broiling, then quarter the chickens, wipe them dry, and dredge
them with flour.  Put some pieces of butter into a hot pan,
lay in your chickens, and watch them carefully, as the butter
scorches very quickly. At the same time have ready some
cold mush, made as directed, and when the chicken is well
fried, put it in a hot drainer to keep warm, put in more butter,
126 
STEWS, & kC. 
dredge the mush with flour, which must be cut into nice pieces
an inch thick and of a finger's length; fry this a nice brown,
have ready some chopped parsley, and when the mush is done,
take it out and keep warm. Pour into the pan half a pint of
good cream, a little salt and cayenne, and the chopped parsley; stir it for two or three minutes, lay the chickens in a
dish, and the mush around it, and then pour over it the hot
cream. It is a royal dish.
ANOTHER WAY.
Split the young spring chickens down the back, as for broiling; wash and dry them very carefully; then lay in your pan
thin slices of uncooked salt pork; dredge the chickens well
with flour, and lay them on the pork; cover the pan tightly,
and put into rather a hot oven to cook; when one side is nicely
browned, turn over the other; and when done take out the
chickens, pour off some of the fat gravy, and add chopped
parsley and a cup of cream to that which remains in the pan;
let it simmer five minutes, stirring all the time; then lay in
your chickens until dished.
OMELET.
Take four eggs, beat up with a bowl of milk, seasoned; heat
the skillet, then put in a lump of butter; when melted pour
in the egg; as it browns at the edge turn it over to the middle, and keep turning each edge; then cover the skillet with a
plate and let it steam a little while, then turn it over into the
dish.
CtIICKEN CROQUETS.
Take a pair of fowls weighing ten pounds; boil them, chop
up the meat finely, adding one pint of cream and half pound of
butter; pepper and salt to taste; this will form into any shape
you choose. Boil in lard.
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STEWED AND FRIED FISH, &C
FISH require care in frying. When cleaned and ready for
the pan lay them on a soft cloth to dry; if large, score them
well; smelts and all little fish do not require it.  Sprinkle
salt and a little pepper over them, then have ready some
bread crumbs and an egg well beaten, dip the fish in the egg
and sprinkle thickly over with the bread crumbs; have the
pan very clean and hot, put in the clarified dripping or else
lard, and when the fat boils lay in the fish; if the fat is not
extremely hot it is impossible to fry the fish brown, or have
them firm and crisp; turn them with care to have both sides
a light brown and crisp. When the fish are done lay them
on a soft cloth near the fire, or in the cullender, to drain all
the fat from them, turn them two or three times and keep
them hot. - When all are done send them to the table very
hot.
CHOWDER.
Slice thin some fat salt pork, fry them brown and crisp;
take out the slices of pork, then slice some white potatoes and
lay them in the saucepan in which tht pork was browned,
then cut into slices some fish, (any kind of rich juicy fish will
answer,) flour them and sprinkle with a little salt and pepper.
then have ready some fried slices of onions and lay them on
the fish, then grated crackers and a fresh lemon thinly sliced
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STEWED AND FRIEID FISH, &AC.
then some of the pork, then fish, sliced potatoes, seasoning, a
little more onion, and then the rest of the pork; on the top
sti ew very thickly grated or powdered crackers, and over the
whole pour a pint of clam or oyster juice-clam is the best.
Then mlix in a bowl, two tablespoonsful of flour and half a
pint of cold water very smoothly, pour it over the whole. It
must be covered up and not opened until cooked, which must
be done slowly in three-quarters of an hour. Serve very hot.
LOBSTER SALAD.
Extract the fish from the shell, place it in the centre of the
dish in which it is to be served, in the form of a pyramid;
arrange the salad round tastefully, and add salad mixture.
This dish is not infrequently garnished with the smallest
claws of the fish.  This is a matter of fancy-or thus:
The first row is formed of cut cucumbers,
the second of eggs boiled hard, and each
egg split into four pieces and the points
laid round the salad; the third and bot                     toni row    is composed of   slices of beets
and lobsters, garnished with parsley.
SCOLLOPED OYSTERS.
Toast several slices of bread quite brown, and butter them
on both sides; take a baking dish, and put the toast around
the sides instead of a -rust. Pour your oysters into the dish,
and season to your taste with butter, pepper, and salt, adding
mace or cloves. Crumb bread on the top of the oysters, and
bake;t with a quick heat about fifteen minutes.
129 
STEWED AND FRIED FISH, &C.
BOILED LOBSTER.
Select a fat live lobster, have ready a pot of boiling water,
throw in a handful of salt; a medium sized lobster is the best,
put it tail foremost in the pot, and boil it forty minutes.  It
must be entirely cooked, or it is indigestible.  They are not
fit to eat more than twelve hours after they are cooked, and
should be eaten as soon as cold. When quite cold take it out
of the shell, remove the intestine running through the body,
and the spongy parts about the head; keep it aswhole as possible, crack the large claws and take out the meat, but lay
the small ones around the lobster. Garnish it with parsley,
and when dressed with fresh green salad, mustard, and other
condiments, is highly esteemed.
PICKLED OYSTERS.
Take one hundred good freshly opened oysters, scald them
up once in their own juice, skim it while they scald, then take
them out and lay them in a dish to cool, strain the liquor, and
boil it with half a pint of the best white wine vinegar, and
one pint of white wine, one peeled onion chopped very finely,
one ounce of white pepper, whole grains, half an ounce of allspice, whole also, a few blades of mace, and a half a teaspoonful of salt; boil this for five minutes, and when quite
cool, strain it and pour over  the oysters.  They will keep
for weeks. Be careful to keep the saucepan covered whilst
the juice is boiling, or the strength of the vinegar and spice
will evaporate.   Cover up tightly the jar containing the
oysters.
STEWED OYSTERS.
Drain off the juice from one hundred first-rate oysters, put
the juice into a saucepan, let it slowly simmer, skim it very
carefully, then rub the yolks of three hard boiled eggs and
one large spoonful of flour well together, and stir this into
130 
STEWED AND FRIXED FISii, &C.
the juice, then cut into small pieces a quarter of a pound of
butter, and add half a teaspoonful of whole allspice, half a
teaspoonful of salt, (if the oysters are not salt,) a very little
cayenne, and the juice of a large fresh lemon; let this all
simmer ten minutes, and just before dishing add the oysters.
Let them cook five minutes and serve hot.
PICKLED OYSTERS.
Take one hundred oysters, strain them from the juice, and
wash the oysters in clear cold water, put the juice on to boil
and skim it well. Add to it one large teaspoonful of salt, a
spoonful of whole allspice, a dozen whole pepper-corns, one
wine glass full of white wine, a wine glass full of the best
wine vinegar, and a couple of blades of mace. Then throw
in the oysters and let them only scald a minute. Serve
cold.
TRIPE-STEWED.
This is prepared like stewed oysters, only it must be first
well boiled in salt and water, then cut up, and seasoned like
the oysters.
POTTED SHAD.
Select fresh melt shad, as they are fatter and better than
the roe shad; clean and  cut them through in large pieces,
leaving off the head and tail, and have ready a clean large
mouthed jar, lay a slice of shad first, then sprinkle salt over
it, whole pepper-corns, whole allspice, and half an onion very
finely chopped, then a slice of fish, salt, pepper corns, allspice,
and half an onion, chopped, and so on until the jar is full;
then pour over it enough sharp vinegar to cover the fish, tie
a stout brown paper tightly over the top, and set the jar into
the oven when the bread is drawn; if considerable heat re
131 
STEWED AND l?,IED FISt, &c.
rains, let the jar be in four hours. This will keep, in a cool
place, for several weeks, even in hot weather.  It is a nice
relish for tea.  hlerring is as good as shad, if prepared in this
way.
A   )ELICATE WAY  OF STEWING OYSTERS
Strain one hundred oysters through a cullender, and put
in a clean saucepan one pint of rich cream, then mix a teaspoonful of flour and a tablespoonful of butter together; when
mixed and the cream begins to heat, stir in the flour and
butter slowly. Let it simmer, add a little salt, and a very
little grated nutmeg; when it begins to boil, put in the
oysters, and let them cook for two minutes only. Serve
hot.
CLAMS-STEWED.
The small round, thin-edged clam is the best; it is called
" Quahog," The best way of preparing them is to wash the
clam carefully, then lay them in an iron pot and cover it, set
it in an oven and gradually warm, the heat causes the clam
to open, and this saves the juice; when they are all opened,
but not allowed to cook, put the juice into a saucepan-not
the clams, stir in a large spoonful of butter and a spoonful of
flour, chop some fresh parsley, and add them; mix this well
with the juice, and let it simmer for five minutes; then add
a cup of cream, grated nutmeg, salt, and a little pepper; let
this simmer again, then add the clams, which like oysters,
must not be much cooked as they harden by cooking. Serve
hot.
CLAM FRITTERS.
Strain the clams from the juice, chop the clams up, beat up
ihree eggs very light, stir in the clams, chop up some parsley,
132 
STEWED AND FRIED FISi, &a.
a little salt and pepper, grate some nutmeg, and add these to
the clams, then stir in one pint of cream, and slowly dredge
in some flour, until it is of the consistence of fritters; then
have the pan hot, and put in half butter and half lard, as in
frying oysters, let it boil and drop in a spoonful of the fritter
batter.  Serve hot.  They are very nice for breakfast.
OYSTERS STEWED WITII CELERY.
Strain one hundred oysters, put the juice on the fire, skim
it, and cut up an entire stalk of celery, let it simmer for
twenty minutes, then skim out the celery carefully, rub a
spoonful of flour with a quarter of a pound of butter, a little
mace, a few grains of whole pepper, and salt to taste. Add
this to the juice, and let it simmer for a few minutes, then
add the oysters, let them just scald, and dish hot for table.
STEWED OYSTERS.
Have one hundred freshly opened oysters, strain them, and
put the juice in a very clean saucepan on the fire; when simmering, skim it well, then rub together a large spoonful of
butter, and a spoonful of flour, pour to it a large cup of cream,
a little grated nutmeg, salt, whole white pepper grains, and
a few grains of allspice; stir this into the hot juice, let it
simmer for five minutes, squeeze over the oysters the juice
of a lemon, and just before the oysters are required for table,
throw them into the boiling juice; if cooked too much they
become hard and indigestible. Serve hot. Oysters are very
nice flavoured with celery; this is done by cutting the celery
stalks into the juice instead of the spice, then taken out before
the oysters are added.
TROUT-STEWED.
This is a delicate dish when nicely stewed. Clean and
wash the fish with care, and wipe it perfectly dry; put into
133 
STEWED AND FRIED FISH, &C.
a stew-pan two large spoonsful of butter, dredge in as it melts
some flour, grate half a nutmeg, or a few blades of mrnace, a little
cayenne, and a teaspoonful of salt; mix all together, then lay
in the fish, let it brown slightly, pour over it soine nice veal
gravy, some chopped parsley, and a lemon thinly sliced  stew
very slowly for forty minutes, then take out the fish, and add
two wine glasses of Port or Claret wine to the gravy. Lay
the fish on a hot dish and pour over it some of the gravy.
Serve the rest in a tureen.
FRIED COD FisH.
Cut the fresh cod into slices about an inch in thickness, and
dry it in a towel; have ready bread crumbs, and the yolk of
an egg beaten, salt and pepper the fish, dip each slice first in
the egg and then in the bread crumbs, have ready boiling
lard, and lay them in to fry, until a nice brown; drain off all
the fat from each slice, and serve hot.
FRIED OR BROILED SHAD.
Select fresh melt shad, clean it, split down the back, and
lay it in a deep dish; then mix one tablespoonful of brown
sugar, one teaspoonful of cayenne pepper, one tablespoonful
of salt, and rub this mixture into the belly of the fish, close
it, and sprinkle some salt on the outside, cover tightly, and
let it remain so, if required for dinner, three or four hours,
and if for breakfast do it over night; then wipe it dry and
lay it on a clean board, before the fire to cook, turn it by
placing a dish on it, both the sides must be cooked; when
done put melted butter over it. Serve hot.
FRIED HALIBUT.
Cut the slices from about the middle, an inch in thickness,
wipe it dry, and have ready some bread crumbs; season with
134 
STEWED AND ]'RIED FISH, &UC.
Aalt and pepper, beat up an egg, dip the seasoned slices into
the egg, and then sprinkle the crumbs thickly over, have the
fat boiling in the pan as directed, and lay the slices in; when
quite brown on one side, turn it with a slicer and cook the
ether, then lay them in a hot place to drain. Serve hot.
BROILED MACKEREL.
Soak a No. 1 salted mackerel-soak it over night, and
wipe it dry in the morning; have ready some clear bright
coals, heat and grease the gridiron, and lay the mackerel on
it with the flesh side down; when cooked turn it by placing
a dish on it, and then slipping the skin side on to the grid
Iron. Butter it and send up hot.
FRIED OYSTERS.
Drain tht oysters through a sieve, beat up two or three
eggs, have ready some grated crackers or bread crumbs,
sprinkle some salt and a little pepper over the oysters, then
dip each oyster into the egg, and cover them well with bread
crumbs; have the pan clean and hot, and put an equal portion
of lard and butter into it, and when it boils lay in the oysters
carefully. They require close attention to prevent either
burning or too much cooking; as they are cooked lay them
near the fire on a soft cloth to drain. Serve very hot. Care
must be used that the fat does not burn.
BAKED BLACK FISH.
Chop very fine a small cup full of the fat of ham, a large
spoonful of bread crumbs, a spoonful:f chopped parsley and
thyme mixed, and a little pepper and salt, then mix this all
well together, and stuff the fish, then tie or sew it up, flour
it well, and lay in the bottom of the saucepan or kettle in
which it is to be stewed some very thin slices of fat ham or
.alt pork, then on them place the fish; cover it tightly and
135 
STEWED AND FRIED FiSH, &C,
let it slowly cook, and baste it with butter cut up in a little
hot water, it will require slow cooking for about half an hour,
and when cooked take out the fish carefully, keep it hot, remove the pieces of ham or pork from the kettle, and pour in
a wine glass of Claret wine, dredge in a little flour and let
it boil up once, then dish the fish, and pour over it some of
the gravy, and serve the rest in a sauce-boat.
STEWED RocK FisH.
Peel and slice into cold water six onions, then put them
into a saucepan and stew them with a large spoonful of
butter; slice one good sized, or two small fish, then put into
a saucepan a layer of onions, and then a layer of fish, sprinkle over the fish ginger, salt, a very little pepper, and some
chopped parsley, then more onions, fish, and the same seasoning, with a pint of cold water; cover this very tightly, and
letit cook very slowly for half an hour, then squeeze into it
the juice of three good sized fresh lemons, beat the yolks of
four eggs very light, and mix with them a large spoonful of
flour, and hlf a grated nutmeg, then pour out some of the
gravy from the saucepan and stir it to the above mixture,
and when well mixed add it to that in the saucepan; after the
fish is taken out give the gravy a simmer and pour some over
the fish, and the rest send hot to the table in a sauce-boat.
This is a delicious way of stewing a fish; any nice fish is
equally as good as a rock.
POTTED SHAD.
Clean and cut your shad in pieces, have a new earthen pot,
and between every layer of fish put cloves, allspice, cayenne,
whole black pepper, salt, and a blade of mace; cover it with
strong vinegar, and tie it up very tight; send it to the bake
house to be put in the oven when the bread comes out.  Her.
ring, may be done in the same manner.
136 
VE('rETABLES.
THERE is nothing which shows the skill of a good cook more
than in the preparation and cooking of vegetables. The
utensils used must be kept expressly for the purpose, and
very clean. When properly cooked they are healthful and
acceptable to the palate. When freshly gathered they require less cooking, than those purchased in the market.
Nothing gives so much effect to a dinner table as a variety of
vegetables well dressed, with the salad for the centre. This
branch of the culinary department requires the utmost vigilance; if too much done, both flavour and beauty are lost,
and if not enough, they are indigestible and more hurtful than
underdone meats. The pernicious use of pearlash in vegetables
to preserve their colour, should not be tolerated, and copper
vessels for their cooking is equally objectionable.
POTATOES.
First in the vegetable kingdom stands the time honoured
potato; the most ill-used, notwithstanding its great importance, for rarely is it well prepared. Tbey must be well
cooked and served hot. Select them with care, and protect
them in the cellar from frost, by laying them in heaps and
covering them well, either bury them in holes, or cover
(137) 
VEGETABLES.
them with sand. They must be examined from time to time,
as frost destroys vegetable life, and they speedily rot if once
frosted.
When required for cooking, boiling particularly, select
them as nearly of a size as possible, fill a steamer nearly full
with the skins on, but well washed, put them over the pot
containing the boiling water, and cover tightly, watch thnem,
and the moment they are cooked by the action of the steam,
remove them and cover them up in a hot place, if dinner is
not quite ready, but a judicious cook will so time her potatoes
as to have all ready at the same time.
How TO COOK POTATOES.-TO BOIL POTATOES.
In Ireland potatoes are boiled in perfection; the humblest
peasant places his potatoes on his table better cooked than
could half the cooks in this country by trying their best.
Potatoes should always be boiled in their "jackets;" peeling
a potato before boiling is offering a premium for water to run
through it, and go to table waxy and unpalatable; they should
be thoroughly washed and put into cold water. In Ireland
they always nick a piece of the skin off before they place
them in the pot; the water is gradually heated, but never
allowed to boil; cold water should be added as soon as the
water commences boiling, and it should thus be checked until
the potatoes are done, the skins will not then be broken or
cracked, until the potatoe is thoroughly done; pour the water
off completely, uncover the pot, and let the skins be thoroughly
dry before peeling.
To BOlL NEw POTATOES.
The sooner the new potatoes are co ked after being dug,
the better they will eat; clear off all the loose skins with a
coarse towel and cold water; when they are thoroughly clean
138 
VEGETABLES.
put them into scalding water, a quarter of an hour or twenty
minutes will be found sufficient to cook them; strain off the
water dry, sprinkle a little salt over the potatoes and send
them to table. If very young, melted butter should accompany them.
POTATOES A LA MIAITRE D'IIOTEL.
Boil the potatoes; before they are quite done take them
up, place them aside, and let them get cold; cut them in
slices of a moderate thickness; place in a stew-pan a lump
of fresh butter, and a teaspoonful of flour; let the butter boil,
and add a teacupful of broth; let it boil and add the potatoes
which you have covered with parsley chopped fine, and seasoned with pepper and salt, stew them five minutes, remove
them from the fire; beat up the yolk of one egg with a tablespoonful of cold water and a little lemon juice. The sauce
will set, then dish up the potatoes and serve hot.
ANOTIHER MODE.
Select good sized potatoes, wash them but do not pare
them; put them in a clean saucepan, but do not drown them
with water, as is usually done; let only an inch of cold water
be in the pot, and cover up the pot to prevent the steam
from escaping: most boiled things are spoiled for want of
water, but potatoes require very little; let them come to a
good boil, then set them aside to simmer, until they are soft
enough to admit a fork, then drain off all the water, uncover
the pot, but set it not too near to burn, and all the moisture
will then evaporate; moderate sized potatoes will, if attended
to, be done in twenty minutes.
FRICASSEED POTATOES.
Pare and slice half an inch in thickness, into cold water,
the required quantity of potatoes, wash them well, put them
139 
VEGETABLES.
into a clean saucepan, pour over them cold water enough to
half cover them, close the pot tightly, and let them cook fifteen minutes; drain off every drop of water; have ready half
a pint of cream or new milk, a large spoonful of good butter,
a teaspoonful of chopped parsley, and some salt; pour this
over the potatoes, shake them around, and just heat up.
Serve hot.
POTATO BALLS FOR BREAKFAST.
Pare and boil dry the potatoes as directed, then put them
into a hot pan and mash with a lump of butter and a little
salt; beat this well, and make it into little cakes or roll it
into balls, and dip them into egg and sprinkle with bread
crumbs; fry a nice brown.
POTATO SNOW BALLS.
Take the white mealy kind of potatoes-pare them, and
put them into just boiling water enough to cover them-add a
little salt; when boiled tender drain off the water, and let
them steam till they break to pieces; take them up, put two
or three together in a strong cloth, and press them tight, in the
form of a ball-then lay them carefully in your dish so as not
to fall apart.
Potatoes are very nice, and more healthy, roasted in the
o)ven.
Sweet potatoes require, at least, a third more longer time
to boil, than the common potato, and should never be pared
before cooking. They are better roasted than boiled.
GREENS.
Much depends upon boiling greens, and the manner in
which it is done. The water should be soft, and a handful
of salt thrown into the water, which should boil before the
greens are put in; when in, the water should then be made
140 
VEGETABLES.
to what by cooks is terme I "gallop," the saucepan kept uncovered, and when the greens sink, they are done, take them
out quickly and dress for table.
Vegetables are a most useful accessory to our daily food,
and should be made the object of greater study in their preparation than they usually receive. Our country affords such
a variety, that the cook is provided with every material for the
exercise of her skill in serving the dishes, and presenting to
the fastidious palate that which is acceptable and nutritious.
IQHARTREUSE OF VEGETABLES.
Line a plain mould with bacon or cooked ham, have ready
half cooked carrots, turnips, string beans cut long-all the
same length, place them prettily round the mould until you
get to the top, fill in the middle with mashed potatoes, or spinach nicely cooked and seasoned, or some veal forcemeat;
put it on to steam, turn it out, and put asparagus round it,
or baked whole tomatoes, as a garnish.
ASPARAGUS FORCED.
Scoop out the crumb of three or four French rolls, preserving the piece cut from the top, which will have to be
fitted on to the part it was cut from; put into a pan with
some fresh butter, the rolls, and fry them brown, beat up
with a pint of cream, the yolks of six eggs, flavour with some
grated nutmeg and a little salt, put it into a stew-pan, and
over a slow fire, let it gradually thicken, stirring it all the
time.
Have ready the tops of a bundle of asparagus, and having
boiled them tender put them into the cream and fill the rolls
with the mixture, reserving a few tops to stick in each rol
by way of garnish.      0                             -:: 
141 
VEGETABLES.
ASPARA~IUS-ITALIAN FASHION.
Take some asparagus, break them in pieces, then boil them
soft and drain the water off, take a little oil, water and vinegar, let it boil, season it with pepper and salt, throw in the
asparagus, and thicken with the white of two eggs beaten to
a froth.
Endive, done this way, is good; green peas, done as above,
are very good, only add a lettuce cut small and two or three
onions, and leave out the eggs.
CABBAGE.
The green savoy is best for boiling. Before cooking cut
the head in half and pour boiling water on it to prevent the
disagreeable odour which arises from cooking. Cabbage is
best boiled with the broth from salt meat, and is a nice accompaniment to corned beef.  It requires an hour slow simmering, and must be skimmed constantly while cooking. If not
cooked with salt meat broth, put some salt in the water.
CAULIFLOWER.
Select those that are close and white and of the middle
size; trim off the outside leaves, cut the stalk off flat at the
bottom, let them lie in the salt and water an hour before you
boil them. Put them into boiling water with a handful of
salt in it; skim it well, and let it boil slowly until done,
which a small one will be in fifteen or twenty minutes, take
it out the moment it is done, as more boiling will spoil it, ana
pour over it some nice drawn butter Serve lot. Broccoli
is prepared in the same way.
142 
VEGETABLES.
PARSNIPS
Are to be well washed and rubbed, but not scraped. Boil
them from an from an hour to two hours, according to their
size, and try them with a fork.  They are nice with pork.
When done split them in half, dredge with flour, and fry a
nice brown. Serve hot,
CARROTS.
Are plain boiled and require as much cooking as parsnips;
pour drawn butter over them, and serve hot. They are nice
with beef.
TURNIPS.
The Ruta Baga or Swedish Turnip, is the best, when they
are well boiled and mashed. The white turnip is very nice
with boiled mutton.
GREEN PEAS.
Young green peas, well dressed is a delicious dish, and
necessary with lamb. To be good, they must be freshly
gathered; wash them well, put a peck of shelled peas in a
clean saucepan, and on them pour one gallon of boiling water,
and a tablespoonful of salt; boil them quickly from twenty
to thirty minutes, the test of being done is best known by
tasting; when done drain on a hair sieve, cut into small bits
some butter, and lay in the peas, return them to the saucepan; stir in a little salt, and some like a little fresh green
garden mint, chopped finely, warm this all well, and serve
hot.
To BOIL RICE.
This simple process is seldom well done.  Wash a half
pint bowl full of rice thoroughly, put it into a very clean
143 
VEGETABLES
tinned or porcelain saucepan, and on this pour one pint of
cold water, and half a teaspoonful of table salt; put this in
a hot place, covered, but do not stir it; when the grains are
soft it is ready for table. If properly done it will be dry and
white, and each grain whole; turn it out with care into a
hot dish.  It is a very nice vegetable served with beef steak.
To BOIL ONIONS.
Peel a dozen white onions, put them into a stew-pan broad
enough to hold them without laying one on the other, cover
them with hot water, and sprinkle some salt over. Let it
simmer slowly for one hour and a half, then drain off all the
water, and pour over half a pint of good cream or new milk,
aInd just let it scald. Serve hot.
A NICE AND IHIANDSOME SALAD.
Select two good heads of lettuce, split them in half, then
wash them in cold water and shake them dry in a napkin, lay
them in the salad bowl, cut lengthwise some well-cooked red
beets, and lay them between the heads of lettuce, boil three
eggs very hard, remove the whites from the yolks, and cut up
the whites into squares, and scatter over the salad, then cut
some squares of the beets and scatter over; of the yolks
make the sauce, by rubbing very smoothly the yolk with a
spoon, add a little cayenne, salt, a large spoonful of dry
mustard, and a teaspoonful of pulverized white sugar, mix
these well together in a basin, with a spoon, then slowly add
two large spoonsful of olive oil, and when a smooth paste, add
three spoonsful of the best vinegar. This sauce must be
servei with the salad.
144 
VEGETABLES.
SPINACH.
Wash and pick it well, then put it into a bag of coarse
muslin, pour over it plenty of hot water with a little salt in
it, boil fifteen mninutes, take it and shake off all the water,
chop it finely, and put it into a saucepan with a large spoonful of good butter, a little pepper, and grated nutmeg; stew
it five minutes, dish it and garnish with a hard boiled egg
sliced and laid on the top.
SUCCOTASII.
Cut off the sugar corn from the cobs, put the cobs into
cold water to boil for an hour, then take out the cobs and put
into the water some lima beans and the corn, let it boil thirty
minutes; there should be at first only water enough to boil
the cobs and make the succotash, as too much loses the flavour of the cob, then stir in a spoonful of butter, a cup of
cream, and a little salt.  Let it stew for five mninutes, dish,
and serve hot.
SALSIFY OR  OYSTER PLANT.
Wash and scrape the salsify, boil it tender, then drain it
dry, and mash it; have ready bread crumbs, make the oyster
plant into cakes, roll it in the crumbs, and fry them a nice
bro vn.
RICE CROQUETTES FOR MEATS.
WVash and scald a quarter of a pound of rice, put it into a
saucepan with half a teaspoonful of salt, some very thinly
pared lemon peel, a tablespoonful of butter, on this pour one
pint of cold water, half a pint of new milk, and stir it well
for a moment only, then set it ha a hot place to cook slowly;
when the rice becones quite soft remove it, and stir in tho
"a
145 
VEGETABLES.
well beaten yolks of four eggs; do not allow this to cook
but keep it hot while stirring in,then pour this on a tin shee'
or flat surface, spread it out equally, and let it cool, then divide it in portions two inches long and one inch wide, roll
these into scrolls or oblong balls, dip each one into bread
crumbs, and fry them a nice brown. Serve hot.
CASSEROLE OF RICE.
Use what is called a "well mould," either of tin or earthen
ware; cook with care as directed for Croquettes, a quarter
of a pound rice, and instead of frying press the rice when
cooked into the mould; have the centre free, and into that
put some nicely stewed tart apples, then on the top again
put some of the prepared rice; this must be done while it is
warm, and have the mnould quite full; it must have been wet
with milk to prevent the rice from sticking; keep this hot until
wanted for table, then turn it out on the dish. Serve hot.
COLD SLAW.
Select a white hard head of cabbage, cut it in half, and lay
it in water for an hour; when ready, shave it with a cutter
or sharp knife, very finely; put half a pint of vinegar on to
boil, beat up the yolk of an egg with a little salt and cayenne,
pour the boiling vinegar on the yolk, stir it well, and pour it
over the shaved cabbage. This is nice with roast beef.
MACCARONI.
Purchase that which is white and clean, as it is liable to
insects. Wash it and put it into a saucepan, pour over just
enough milk and water to cover the quantity cooked, and let
it simnmer slowly for half an hour; then put it into a baking
dish, sprinkle a little salt and cayenne over it,, and a piece
of butter; grate old cheese and bread crumbs thickly over,
and add some cream or new milk, and put it in tbhe oven to
brown.  Serve hot. 
146 
VEGETABLES.
EGG PLANT.
Slice the egg plant an eighth of an inch in thickness, pare it
and sprinkle salt over it an hour before cooking; then drain off
,ll the water, beat up the yoke of an egg, dip the slices first
in the egg, and then in crumbs of bread; fry a nice brown.
Serve hot and free from fat.
STEWED MUSHROOIMIS.
Select fresh button mushrooms. The test if they are good
is to drop a silver spoon in the saucepan while they are cooking: if they are the right kind the spoon is untarnished, if
not it becomes blackened. Put them into a saucepan, with
salt and a very little water, an, let them simmer slowly; when
nearly done, add butter and a little pepper. Serve hot.
IIOMONY-BOILED.
fiash and soak the homony over night; early the next
morning put it on to cook, in I-lenty of water with a little
salt; it absorbs, like rice, much x ater, and must be cooked
with care, and be perfectly white and soft. When quite done
stir in some new milk and butter, and let it stew for ten
minutes. Serve hot. It is very nice fried for breakfast,
and is a necessary accompaniment to pork.
" SAUER KRAUT" OR FERMENTED CABBAOE.
Wash it well, and lay into the pot a piece of corn pork; on
this strew thickly the saner kraut, and pour over it enough
cold water to cover entirely. Boil this very slowly for two
hours and a half, according to the quantity of saner kraut
and weight of pork. Serve hot,
147 
VEGETABLES.
TOMATOES STEWED.
Pour boiling water on as many tomatoes as are required to
be cooked; skin them, take out the seeds, put the pulp and
iuice into a tinned or porcelained saucepan, with a little salt,
and set them in a hot place to cook slowly for three hours;
when nearly done, stir in butter, and a very little grated
cracker or bread crumbs; some persons like them better
without either; when very acid, a little sugar is an improvement, but nothing else, as it is important to retain the tomato
flavour.
CRANBERRIES STEWED FOR MEATS AND POULTRY.
Pick and wash one quart of cranberries, pour them into a
cullender to drain, then put the berries into a tinned or porcelained saucepan, but no water, excepting that which remains
on them from washing; mix through when in the saucepan
three-quarters of a pound of light brown sugar, then cover
tightly, and set them in the oven to cook slowly. When
quite done, they will be soft, then put them in a mould to
cool, and if prepared as directed, they will be jellied when
turned out. They are necessary with poultry, pork and
mutton.
STEWED CELERY.
Wash and clean six or eight heads of celery; let them be
about three inches long, boil tender, and pour off all the
water; beat the yolks of four eggs, and mix with half a pint
of cream, mace, and salt; set it over the fire with the celery,
and keep shaking until it thickens, then serve hot.
CORN PUDDING.
Take of green corn twelve ears, and grate it. To this add
a quart of sweet milk, a quarter of a pound of fresh butter,
148 
VEGETABLES.
four eggs well beaten, pepper and salt, as much as sufficient;
stir all well together, and bake four hours in a buttered dish.
Some add to the other ingredients a quarter of a pound of
sugar, and eat the pudding with sauce.  It is good, cold or
warm, with meat or sauce, but epicures of the most exquisite
taste declare for it hot, and with the first service.
SPINACH A LA FRANCAISE.
Cut and wash, place it in a saucepan with a little salt and
boiling water; when tender strain off the liquor, and throw the
spinach into clear cold spring water, take small portions of
it, and having pressed the water from it, chop it finely.   Lay
in a stew-pan a piece of butter, add the spinach to it, keeping
it stirred until the butter is absorbed by the vegetable, dredge
in a spoonful of flour, until it is coinmingled with the spinach,
add three large spoonsful of rich veal gravy, let it boil quickly,
keep it stirred; it imay be served up plainly or with sliced
hard boiled egg round it. The dish is sometimes dressed by
pouring boiling cream sweetened with white sugar to the
spinach instead of the veal gravy.
SPINACH IRAGOUT.
HIaving well picked and cleaned the spinach, put it into
plenty of boiling water, throw in a small handful of salt; as
soon as it readily separates it is done enough; strain off the
liquor; put it into fresh water for ten minutes; strain off the
water completely, chop the spinach, lay it in a stew-pan with
a piece of fresh butter, keep it stirred; when the butter has
been absorbed, as much well seasoned gravy soup as will
make the consistence of cream may be added, with a Alittle
grated nutmeg. Serve hot.
149 
VEGETABLES.
WrHITE IIARICOT BEANS-SPANISIi RECEIPT.
Take a pint of beans, pour a quart of boiling water upon
them and let them remain in soak until the next day; cut a
lettuce in four pieces and put it with the beans in some fresh
hot water, throw in a small bunch of parsley, and a slice of
ham, boil them until the whole are tender.   Chop up some
onions, with a clove of garlic, fry them and then put them
into a stewpan, put the beans to them, with a well beaten
egg and some spice. Send them to table hot.
ENDIVE AU JUS.
Split some endive in half, blanch and drain them, season
each with some pepper, nutmeg, and salt, and tie the endive
together and put them into a stew-pan with some bacon slice(i
over them; in the same way put in some veal and beef sliced,
two onions, two carrots, two cloves and a bunch of sweet
herbs, moisten the whole with some rich gravy, stew the endive for three hours, then drain and press them in a cloth,
trim and dish them up for table.
GREEN PEAS.
A delicious vegetable, a grateful accessory to many dishes
of a more substantial nature.  Green peas should be sent to the
table green, no dish looks less tempting than peas if they wear
an autumnal aspect.   Peas should also be young, and as short
a time as possible should be suffered  to elapse between  the
periods of shelling and boiling.  If it is a matter of conrsequence to send them to table in perfection, these rules must
be strictly observed.  They should be as near of a size as a
discriminating eye can arrange them;  they should  then be
iut in a cullender, and  some  cold water suffered  to  run
through them in order to wash them; then having the water
150 
VEGETABLES.
in which they are to be boiled slightly salted, and boiling
rapidly, pour in the peas; keep the sacepan uncovered, and
keep them boiling swiftly until tender; they will take about
twenty minutes, barely so long, unless older than they should
be; drain completely, pour them into the dish in which they
are to be served, and in the centre put a slice of butter, and
when it has melted stir round the peas gently, adding pepper
and salt; serve as quickly and as hot as possible.
It is commonly a practice to boil mint with the peas, this,
however, is very repugnant to many palates, and as it may
easily be added if it is thought agreeable, it should not be
dressed with the peas although it may accompany them to
table for those who may desire the flavour.
TOM3ATO SAUCE FRANCAISE.
Cut ten tomatoes into quarters and put them into a saucepan with four onions sliced, a little parsley, thyme, one clove,
and a quarter of a pound of butter; set the saucepan on the
fire, stirring occasionally, for three quarters of an hour;
strain the sauce through a hair sieve, and serve with beef
steak.
DUTCI SALAD.
Select two fresh heads of salad-lay them in cold water until required; cut thin slices of cooked or uncooked ham, put
them into a saucepan to fry a light brown-the fatter the ham
the better; on these pour a half pint of best wine vinegar,cover
tightly and let it simmer five minutes, drain the salad by shaking quickly in a coarse cloth, put it then into a salad bowl, and
cut it just a little, shake a very little cayenne over it, and
then pour on the hot vinegar and pieces of ham, and stir it
through.
151 
VEG~TABLES.
PEAS STEWED IN CREAM.
Put two or three pints of young green peas into a saucepan of boiling water; when they are nearly done and tender,
drain them in a cullender quite dry; melt two ounces of
butter in a clean stew-pan, thicken it evenly with a little
flour, shake it over the fire, but on no account let it brown;
mix smoothly with it the fourth of a pint of creamn, add half
a tea-spoonful of white sugar, bring it to a boil, pour in the
peas, and keeping them moving until they are well heated,
which will hardly occupy two minutes, send them to table
immediately.
PEAS PUDDING FOR CORN BEEF OR SALT PORK.
Wash and pick one quart of split peas; put into a cloth, not
tied too closely; put them on in cold water, and let them cook
slowly until tender; take them out and rub them through a
sieve into a deep dish, mix with them two well beaten eggs,
a large spoonful of butter, and a little black pepper, stir these
well together, then flour the bag well, put in the mixture,
and tie as closely as possible; then put the pudding into the
pot which is boiling with the corn pork or beef, and let it
cook one hour. Serve hot with the meat.
BEEF AND SAUER-KRAUT.-GERMAN RECEIPT.
Put about eight pounds of beef into cold water.  When it
comes to a boil, let it boil very fast for eight or ten minutes,
not longer. Take it out and lay it in a stew-pan, cover it
completely over with sauer-kraut, and pour in a pint of thin
gravy. Stew it four hours, and serve with the gravy in a
tureen or deep dish.
152 
% EGETABLES.
ASPEGFE A LA POIS.-FRENCH RECEIPT.
When asparagus is first in season, and too small to make a
Lhadsome appearance, this mode of dressing it is very good.
~ qke the asparagus and cut off only the green heads, none
of the white stalk must be retained, put them into clear cold
water, and when clean pop them into boiling water, in which
salt has been thrown; in ten minutes they will be tender;
they may then be taken out and laid upon a white cloth,
which must be used to wipe them dry; lay in a stew-pan a slice
of butter, when it is melted put in the asparagus, stew them
over a quick fire, keep them turning, and when ten minutes
have elapsed, dredge a little flour and a small quantity of
white sugar in powder over them; beat up the yolks of a
couple of eggs, pour over the asparagus just sufficient water
to cover them, boil up rapidly, stir in the yolks of eggs, and
making a pyramid of the asparagus in the dish, serve it very
hot.
ARTICHOKE SALAD.-FRENCH RECEIPT.
The artichokes should be very young, the choke having
scarcely formed, clean them and let them soak thoroughly,
drain them, take off the stalks close and even, and send them
to table with the vegetables to form the salad   This is a fa
vorite mode in Paris of dressing them.
STRING BEANS.
When very young the ends and stalks only should be renoved, and as they are done thrown into cold spring water;
when to be dressed put them in boiling water which has been
salted with a small quantity of common salt; in a quarter of
an hour they will be done, the criterion is when they become
153 
VEGETABLES.
tender; the saucepan should be left uncovered, there should
not be too much water, and they should be kept boiling rapidly.
When they are at their full growth the ends and strings
should be taken off and the bean divided lengthways and
across, or according to the present fashion slit diagonally or
aslant.
A small piece of best soda, a little larger than a good sized
pea, but never saleratus, if put into the boiling water with
the beans, or with any vegetables, will preserve that beautiful
green which it is so desirable for them to possess when placed
upon the table.
TOMATO OMELET.
Select one quart of fine ripe tomatoes, pour over them
boiling water to remove the skin, then chop them finely, put
them into a saucepan without any water, chop two onions
very finely, cover closely, and let them  simmer slowly an
hour, then add a little salt and cayenne, a large spoonful of
bread crumbs, and cover tightly; beat up five eggs to a stiff
froth, have ready a heated pan, and a small piece of butter
just to grease it, stir the eggs into the tomatoes, beat all together, and pour it into the hot buttered pan, brown it on one
side, fold it over, and serve on a hot dish the moment it is
done. It is very nice with beef steak.
BAKED EGG PLANT.
Select a good sized plant, free from defects, cut off the top
carefully, as it must be replaced, then scoop out with a
large spoon all the pulp, mix with it a large spoonful of
bread crumbs, a little salt, some finely rubbed thyme  and
4ummer savory, a little cayenne, and a spoonful of butter;
uix these well together, return it to the hollowed plant, then
ie on the top which was cut off, lay it in a stew-pan wits
154 
VEGETABLES.
some thin slices of fat corned pork laid in the bottom, cover
tightly, and let it cook slowly for one hour, take off the string,
and send to table hot and whole.
STEWED CARROTS.
Scrape and wash five or six good sized carrots, slice them
rather thick, lay bem in a saucepan, and just cover with cold
water, sprinkle in a little salt, and let it simmer until soft;
drain off all the water, then pour over them half a pint of
good cream, a little piece of mace, a spoonful of butter, and
a little finely chopped parsley; let this simmer ten minutes,
and serve hot. The dark colored sweet carrot is the best for
stewing.
COLD SLAW.
Take a nice fresh head of cabbage and lay it in cold water
for one hour, then cut off all the stalk; shave down the head
into very small slips with a cabbage cutter or very sharp knife;
it should be done evenly and nicely; then put in a saucepan
one teacupful of vinegar and let it give a boil up, then add a
teacup nearly full of cream, with the yolks of two eggs well
beaten; let these also give one boil, and then pour it immediately over the cabbage, which must be seasoned as soon as cut
with a'3altspoon of salt, a little cayenne pepper, and some black
pepper also.
155
0 
YEASTS.
Hops loose their flavour by exposure to the air and damp.
They should be kept in a dry close place, and lightly packed.
Take a single handful of hops, and boil them well, then put
half a pint of flour into a basin or pan, pour the hops through
a strainer on to the flour, whilst boiling hot; stir this well,
to about the consistency of pancake batter, and add a teaspoonful of salt, then pour it into a jug to ferment; after it
has perfectly fermented add just yeast enough to cause it to
rise: say to one quart of this preparation a cup of yeast;
after it is entirely done fermenting cork it up tightly, and
keep it in a cool place.
POTATO YEAST.
Take one quart of medium sized good Irish potatoes, boil
them, pare and mash them with a wooden spoon, then pour
boiling water over them until they are of the consistency of
paste; strain this through a cullender, and to one quart of
this add a wine glass and a half of good yeast, and three
large spoonsful of brown sugar; stir this well together, and
put it into a perfectly clean stone jug; if kept moderately
warm it can be used in twenty-four hours. In summer this
will keep four or five days, and in winter a week or ten
days.
(156) 
YEASTTS'
ANOTHER GOOD YEAST.
Take four quarts and a pint of water, and into it put two
nandsful of hops; let it boil away to a pint, then strain it
through a sieve, and thicken with some nice corn meal to the
consistency of mush; when this is done, set it to rise; when
quite light add one pint of good yeast, and let it rise a second
time; when risen again, rub in dry corn meal until it will not
stick to your hands; spread this on a clean table in the sun,
and as it drys sift it and put it into a very clean bag for use.
Keep it in a dry place.
ANOTHER.
To half a peck of corn meal, add two handsful of flour and
a handful of salt; boil three handsful of good hops in a quart
of water, strain it boiling hot through a sieve on the meal and
flour; stir this well, and when cool, put on sufficient yeast to
raise it; let it stand twenty-four hours, then make it into
cakes, and dry them. Keep them in a dry place.
ANOTHER YEAST.
Take a good handful of fresh hops and boil them in one
quart of water until they settle to the bottom of the kettle;
skim this liquor, and after cooling pour it upon a pint of
sifted wheat flour; stir this well, break up  all lumps, and
make a smooth batter; put this into a stone jar, and when
cool add half a pint of good fresh baker's yeast-brewer's
yeast will not answer, then cover it tightly and set it to raise
in eight hours it will have risen; it must rise to the top of
the jar, therefore the jar at first should only be half ful.;
after it has risen stir in good corn meal until it becomes stiff.
This dough must then be rolled out on a table, and formed
into a cake a quarter of an inch thick, and cut into pieces
I.') 7 
YEASTS.
three inches square, and placed on boards in a dry and airy
room; they must be turned over every day until thoroughly
dried, after which they can be put into bags, and hung up in
a dry place.
One of these cakes will make a common sized loaf. The
cake must be put into a bowl, and a gill of warm water for
each cake poured on; they will dissolve in half an hour, then
use them in the usual way of yeast in flour. For bread
always measure your water; one pint of water will make a
moderate sized loaf. For four loaves, take in cold weather,
one quart of tepid water; make a stiff batter, and add a little
salt, and four cakes softened in water as directed. Let this
stand over night, when it will have risen it will sink in the
middle, if not, keep it warm until it does. This is setting
the spunge. When risen in the morning, take a quart of
warm water, put into it a small handful of fine salt, mix it
well and pour it into the "spunge" risen as above; then
make the dough, working it until it becomes fine and silky;
let the dough rise until it becomes very light; have the oven
hot, knead well your dough again, and immediately form it
into loaves; let them stand until the oven is hot, then bake
them.
One cause of the clamminess of bread, is that in general
it is removed too soon from the oven. It should be allowed
to soak well after it is apparently cooked, and the loaves are
better done and the bread more healthy if baked on large tin
sheets, instead of pans; the vapour or steam arising from
cooking passes off instead of being absorbed as is the case if
enclosed in a pan. This most important article of diet is not
sufficiently well attended to.
SWEET POTATO LOAF.
Grate four good sized uncooked potatoes, stir half a spoonful
of good lard, and half a spoonful of butter, mix it well in
158 
YEASTS.
and stir in one pint of flour; add a cup of new milk, a little
salt, and a wine glass full of good yeast; mix this all well
together, and set it to rise in the pan in which it is to be
baked; when quite light bake one hour.
PATENT YEAST.
Make a strong decoction of hops-of three handsful and a
half gallon of water; when well boiled strain and stir into
the hop water as much rye flour as will make it a thick batter,
let it stand until cool, then add a handful of salt, and a cup
full of good yeast; stir this well and let it stand until risen,
then mix in as much corn meal as will make a stiff paste to
roll out into cakes; put them to dry and keep them in a cool
place in bags.
A CAPITAL YEAST.
Take three good sized white potatoes and skin them, then
boil them with a large handful of hops; mash the potatoes,
and strain the water in which the hops and potatoes were
boiled, then stir in whilst the water is hot, a cup of coarse
Indian meal, then stir in the mashed potatoes, and thicken
the whole with flour; it must be kept on the stove during the
mixing, and stirred all the while; add to the above mixture
a teaspoonful of molasses, a teaspoonful of Jamaica ginger, and
a teaspoonful of salt; when quite cool, add half a pint of
good brewer's yeast, then set-it to rise, and add a spoonful
of saleratus; after rising set it away to cool, and keep it in
the same vessel in which it was made.
159  
BREAD AND RISEN CAKES
DIRECTIONS FOR iMAKING CAKE.
FLOUR used for making cake must alwvays be dried and sifted;
always break the eggs used for cake separately in a saucer; it
is a good plan to lay the eggs to be used for a few hours in very
cold water before breaking; they whip into a much better froth
for being cold, and in hot weather they are better for being in
the ice over night; always beat separately the whites and
yolks. When soda* is used always dissolve it before adding
it to the general mixture, and be careful not to use the hands
in mixing, but a knife or wooden spoon which is kept for that
purpose alone is the best. In winter soften, but do not melt
the butter in the milk used.   Cake  not raised with yeast
should be baked as soon as made. Never use strong butter for
cakes or cooking.  When the butter is washed, which is neces sary in even good firkin butter, drain it well or the cake will
be heavy.   Fresh eggs are necessary for nice white  cakes;
those kept in limne or in other ways, will answer for ordinary
cakes, or for those which are raised. Never add the fruits un til ready for baking, and for raised cakes spread them on the
top, and only stirred a little below the surface, or they will settle at the bottom.   Currants require much and careful cleaning before using; wash them first in warm water, rubbing
them well between the hands, the water drained off, and then
spread on a cloth and rubbed dry, pick them over, dry and lay
them then aside for use.
In baking cake which requires long baking, take white paper and lay on the sides and bottom and top; it is easily removed when the cake is done. Experience and attention alone
will teach when cake is sufficiently baked; to ascertain when
a loaf or dry soft cake is done take a clean stiff straw, double it
* By soda is meant the best quality of "Sub Carbonate of Soda" obtained
at the Druggists.
(161) 
BREAD AND RISEN CAKES.
and insert it in the thickest part of the cake or loaf, if it does
not stick to the straw the baking is finished.
In breaking eggs be careful that none of the yolk escapes
with the white, as the least particle will prevent a stiff froth;
always whip the white in a very clean large shallow dish;
strike a sharp quick stroke the whole length of the dish; they
will come sooner for being whipped in a cool place. Never
stop when you commence until they are light, and whip them
until you can turn the dish over without their slipping.
For creaming butter and sugar a wooden spaddle or flat
mush stick is the best, two inches wide and two feet long, of
cedar or hickory.
A LIGHT CAKE.
Take three pints of sifted flour, a pint and a half of milk,
and a spoonful of lard; stir into the flour three teaspoonsful of
cream tartar, dissolve one teaspoonful of soda in a cup of milk,
and a little salt; mix this all well together, and beat very
lightly with a wooden spoon; roll this out rather thin and cut
into cakes, or bake in two small pans.   Serve hot, and split
open and butter.
STEAM BAKED BREAD, A LA VIENNA.
It has been known for some time at Vienna, that if the hearth
of an oveil be cleansed with a moistened wisp of straw, bread
baked therein immediately afterwards presents a much better
appearance, the crust having a beautiful tint. It was thence
inferred that this peculiarity must be attributed to the vapor,
which being condensed on the roof of the oven, fell back on
the bread. At Paris, in order to secure with certainty so
desirable an appearance, the following arrangement is practised: the hearth of the oven is laid so as to form an inclined
plane, with a rise of about eleven inches in three feet, and
the arched roof is built lower at the end nearest the door, as
compared with the farthest extremity. When the oven is
charged, the entrance is closed with a wet bundle Of straw.
162 
BREAD AND RISEN CAKES.
By this arrangement the steam is driven down on the bread,
and a golden yellow crust is given to the bread, as if it had
been previously covered with the yolk of an egg.
ANOTHER LIGHT CAKE.
Take two pounds of sifted flour, and cut into this a quarter
pound of butter, or very nice sweet lard, a small cup of powdered sugar, and milk enough to mix it into a good dough;
add a little salt, and raise it with a wine glass full of good
yeast, add two well beaten eggs, and form it into rolls.
VELVET CAKES.
Make a batter of one quart of flour and one quart of milk,
three eggs well beaten, and a wine glass full of yeast; beat
all together, and add a little salt, then let it rise, and cut
into the flour a large spoonful of butter, beat this thoroughly,
and when risen put into muffin rings, and bake on tlu
griddle.
FLANNEL CAKES.
Beat two eggs, and cut into a quart of milk a large spoon
ful of butter, stir in as much flour as will make it to the consistency of muffins, then add a little salt, and a large spoonful of yeast, and beat this well together; this must be set to
rise in the morning, and bake on a griddle.
POTATO PTOLLS.
Boil four good sized potatoes with their skins on, squ,eze
them in a towel to have them dry and mealy, then remove the
skin and mash them perfectly smooth with a spoonful of
butter, and a little salt; beat the yolks of three eggs, (she
whites not to be used) and stir into the potatoes, then add
one pint and a half of milk, and S large spoonful of yeast,
163 
BREAD AND RISEN CAKES.
beat in the flour until it is a stiff dough, set it to rise, and
when risen, make it into cakes the size of an egg, then let it
rise again, and bake a nice brown.
RIsiNG BREAD.
From 6 pints of flour, take out nine spoonsful of flour, and
add three spoonsful of yeast for the rising; make this up
with milk-warm water, make it into a soft paste, then cover
it with the rest of the flour; set it to rise in a warm place, ard
when quite light take the flour and add it to the rising, with
milk enough to make it into stiff dough; work this well, and
set it to rise again, adding a little salt. Bake it in tins.
POTATO BREAD.
Sift four pounds of flour into a pan, boil one pound of potatoes, skin and mash them very carefully through the cullender; mnix this with a small quantity of milk and water,
stir the flour with a knife, add salt, and beat it well, then add
a wine glass of good yeast; make the dough into a good consistency and set it to rise. Bake in oans.
TO MAKE BREAD CHEESE-CAKES.
Slice a loaf as thin as possible, pour on it a pint of boiling
cream, let it stand two hours; then take eight eggs, half a
pound butter, and a nutmeg grated, beat them well together,
put in a half a pound of currants well washed, and dried before the fire, and bake them in raised crusts, or patty pans.
MUSH OR  HASTY PUDDING.
Stir into a half pint of cold water, enough sifted Intian
meal to make a thick batter. Have on the fire a pot containiug three or four quarts of water, when it boils, pour in the
164 
BREAD AND RISEN CAKES.
batter, stirring it fast; let it boil a few minutes, then add
sifted meal by the handful, till it is quite thick, and a spoonful of salt.  Keep it boiling slowly, and stir it frequently,
the more it is stirred, and the longer it is boiled, the better
the mush.  To be wholesome, it must be boiled at least two
hours. This is a good receipt.
FRlIED MIusH.
Mush to be fried, should be boiled an hour longer to evaporate the water, and have half a pint of wheat flour stirred into
it about half an hour before it is done.  Take it out of the
pot, and put it in an earthen dish and let it stand until per.
fectly cold, then cut it in slices half an inch thick, and fry
them brown.
CRUMPETS.
Take one quart of dough from the bread, at an early hour
in the morning; break three eggs, separating the yolks from
the white, both must be whipped to a light froth, mix them
into the dough, and gradually add milk-warm water, until it
becomes to a batter the consistency of buckwheat cakes; beat
all well together, and set it to rise until breakfast time; have
the griddle clean and hot, and nicely greased, pour on the
batter in small round cakes, and bake a light brown.  Serve
hot.
SOUFLE BISCUITS.
Cut up four ounces of butter into a quart of flour; make
it into a smooth paste with new milk, knead it well, add a
little salt, and roll it out as thin as paper; cut out the cakes
with a tumbler, and bake quickly. Serve hot.
165 
BREAD AND RISEN CAKES.
W HEAT AsUrFFINS.
Beat one egg v,iry lightly, warmn one quart of milk; cut up
into it a spoonful of lard and one of butter; add half a pound
of good spunge from the bread, and a little salt; let it I e of
the consistency of rather a thick batter, set it to rise, and
bake in rings. Serve hot.
CORN MIEAL BREAD.
Pour over a pint of nice corn meal, one pint of hot new
milk; beat this well, and add a little salt, then stir in a large
spoonful of nice sweet lard, beat two eggs very light and stir
in also; this must be well beaten, and of the consistency of
rather thin batter, add more milk should it be too thick, then
mix in a large spoonful of yeast, butter the pans, and set it to
rise in them; when risen, have the oven of a moderate heat,
and put them in; bake two hours and a half, to a light brown.
Serve hot.
CORN BREAD RUSK.
Take six cupsful of corn meal, four cupsful of wheat flour,
two cupsful of molasses, two teaspoonsful of soda, and a little
salt; mix this well together, knead it into dough, then make
two cakes of it, and put into the tin or iron pans, and bake
one hour.
ANOTHiER NICE CORN BREAD.
Thicken one pint and a half of rich butter-milk with corn
meal to the consistency of batter; dissolve one teaspoonful
of soda in a cup of new milk, add a little salt, and beat very
light; pour this into buttered pans, and bake two hours.
Serve hqt.
166 
BREAD AND RISEN CAKES.
BUTTER-MILK CAKES.
Make a smooth batter of flour and one quart of buttermilk, then add two large spoonsful of corn meal, two well
beaten eggs, a little salt, and one teaspoonful of soda dissolved in a cup of new milk; beat this well and bake on the
griddle. Serve hot.
INDIAN LOAF.
To one quart of skimmed sweet milk, put one teacup of
molasses, one teaspoonful of soda dissolved in a cup of new
milk, a pint of corn meal, a large handful of flour, and a little
salt; this must be well beaten, then pour it into pans to bake,
which requires five hours. Serve hot, and mixed just as
baked.
DELICIOUS BROWN BREAD.
Take three pints of rye, and the same of corn meal of the
best quality, a few tablespoonsful of mashed pumpkin, half a
tea cup of molasses, two teaspoonsful of salt, a teaspoonful
of soda dissolved in warm water, and half a cup of yeast;
mix all with warm water, make it as stiff as can be conveniently stirred with the hand, grease two earthen or iron pans
which are preferable, put the bread in them, have a bowl of
cold water at hand, to smooth over the top, dipping your hand
into the water; it rises faster than other bread, and, thereiore should not be made over night in summer, and in winter
should stand in a cool place, until after the fire is in the oven.
It requires a hot oven, and long baking-at least four hours.
RIICE BREAD.
Allow half a pint of well boiled rice, and one quart of milk;
put the milk over the fire to boil, reserving enough to wet
167
i I 
JB;READ AND RISEN CAKES.
the rice; stir the rice smoothly, add a large teaspoontul of
salt, and when  the milk boils, stir in the rice as when you
make gruel; boil three mninutes, stirring constantly, then pour
it into a pan, and stir in as miuch flour as you can with a
spoon; after it is cool enough, (which it must be to prevent
the bread from becoming sour) add one gill of yeast, and let
it stand until morning; then knead in flour until it ceases to
stick to the hands. It is necessary to mnake this kind of
bread stiffer on account of the rice, or else it will be heavy.
The milk does not sour on account of being boiled. Put this
into the pans, and bake as for comnmon bread.
FAMILY BREAD-DIRECTIONS FOR SETTING THlE SPUNGE
Much depends on the yeast and flour, and judgment in
compounding. For five common sized loaves, make one pint
of thin water gruel; use but a little more than half a teacup
full of fine corn meal, salt it a little more than if it were to
be eaten as gruel, and boil ten or fifteen minutes. This is of
importance, as, if the meal is only scalded, the bread will
have a coarse taste; add enough milk to make two quarts of
the whole, if the milk is new the gruel may be poured into
the pan, if not it should be scalded in the kettle with the
gruel.  This is important in summer, as it will become sour
in the dough in a few hours. When the mixture is cool, so
that it will not scald the yeast, add a teacup full of yeast,
then stir in sifted flour enough to make a thick batter. This
is the "spunge."' When prepared in summer, make it in the
evening and let it stand in a cool place, and if in the winter,
in a warm place. Then add flour enough to make it easy to
mould, and knead it thoroughly. The kneading is most important for having good bread, and requires skill and strength;
the hands must be tightly closed, and the fists pressed hard
and quickly upon the dough, dipping them into a pan of flour
to prevent sticking. It requires at least half an hour for the
kneading. Attention to bread making is most important
168 
]BREAD AND RISEN CAKES.
for the health of a family. After this is ended, divide it into
five parts, and mnould each according to the form of the pan
in which they are usually baked, but as suggested, tins are
preferable, grease them well before placing in the dough, then
set the dough in rather a warm place to rise. Loaves of this
size require an hour for baking. If the bread rises slowly,
take some warm water and wet the top with your nand; the
loaves should always be wet before baking to prevent its
hardening. Saleratus should never be used, unless the dough
has become sour, then a teaspoonful of "soda" for every
quart of milk which was used in preparing the bread will be
sufficient for correcting it.
There is positive economy in using the best of flour, and
sweet new milk for bread; it being the most important article
of diet, and for the preservation of health, it should always be
made of good materials. When bread becomes stale it may
be made fresh, by plunging it into a pan of cold water, and
laying it in a stove to steam for ten or fifteen minutes.
BREAD WITHOUT SPUNGE.
If the weather is cool the milk must be warmed, a little
more yeast is required than for spunge bread, and must be
made up over night; in the morning knead and mould it, and
raise it again in the pans in which it is to be baked. If
brewer's yeast is used, one tablespoonful is enough for every
quart of setting. In warm weather, it is well to pour the
milk (or water if used) boiling hot upon the flour, stirring it
all that you can with a spoon, add the yeast when it has become quite cool. Such bread does not readily become sour,
and keeps moist,
WATER BREAD.
Take two quarts of warm water, two tablespoonsful of salt,
a gill of yeast, and flour enough for the spunge as directed,
169 
BREAD AND RISEN CAKES.
and in the morning stir in a teaspoonful of soda. It will
render the bread tender, as bread without milk is liable to be
tough   Water bread requires more kneading than milk bread.
Bake as other bread.
DRIED BREAD FOR CRUMBS.
Save all the crusts and pieces, put them into an oven to
dry, but not brown, then roll them on the paste board, and
keep the crumbs in a jar or box, in a dry place, and then they
are ready for cooking purposes.
VERY SUPERIOR BREAD.
Take an earthen vessel, larger at the top than the bottom,
and in it put one pint of milk warm water, one and a half
pounds of flour, and half a pint of malt yeast; mix them well
together, and set it away (in winter it should be in a warm
place) until it rises and falls again, which will be in from three
to five hours; (it may be set at night if it be wanted in the
morning;) then put two large spoonsful of salt into two quarts
of water, and mix it well with the above rising; then put it
in about nine pounds of flour and work your dough well, and
set it by until it becomes light. Then make it out into
loaves. The above will make four loaves.
As some flour is dry, and other runny, the above quantity,
however, will be a guide.  The person making the bread will
observe that runny and new flour will require one-fourth more
salt than old dry flour. The water also should be tempered
according to the weather- in spring and fall it should be only
milk warm; in hot weather cold, and in winter warm.
WHIGS.
Cream half a pound of butter and the same of sugar; when
well mixed stir in six well beaten eggs, sift in two pounds of
flour, a little salt, and add one pint of new milk; mix this
g70
I I 
BREAD AND RISEN CAKES.
well together, then lastly add one gill of good yeast, bake in
small tins, or in muffin rings in the stove; small sized rings
are the best for cakes.
CORN CAKE.
Thicken one quart of sour milk with sifted corn meal, one
teaspoonful of salt, one and a half teaspoonful  of  soda
dissolved in a cup of new milk, a teacup of good molasses,
and one large spoonful of good lard or butter; beat these ingredients well together, pour it into a well greased iron
baking pan, with an iron cover, place it in the fire-place when
the fire is raked for the night, and put fire and hot ashes over
and around it. In the morning you will have a nice hot
brown loaf for breakfast.
SWEET JOURNEY CAKE.
Stir together two large spoonsful of brown sugar, and two
large spoonsful of good butter, beat the yolks of three eggs,
and add it to the sugar and butter, then grate half a nutmeg,
add an equal proportion of corn mleal and flour to knead it,
then spread it on a board, and glaze it with the white of an
egg. Bake before the fire as other journey cake.
MTILK BISCUIT.
Take one pound of sifted flour, cut a quarter pound of good
butter into small pieces, half a pint of new miilk, warmed, then
a little salt; stir this into the flour, mix well, and add a wine
glass of good yeast, three eggs beaten, and a little grated
nutmeg; set it to rise, and when risen, sift on the board half
a pound of flour, pour the above into the flour and make it
into cakes, then let them rise again until perfectly light, then
bake.
171
1, 
BREAD AND IRISEN CAKES.
DIET BREAD.
Sift one pound of flour and one pound of sugar, a little
mace, grated nutmeg, and a little rose water, stir this well
together, and beat six eggs very lightly; stir this all together
until light, add a little salt, and slowly bake in a pan.
INDIAN CAKES.
Pour one pint of scalding milk on a quart of sifted corn
meal, and when cool stir in a spoonful of good lard, three
well beaten eggs, one teaspoonful of salt, stir this well, then
add two tablespoonsful of good yeast, and well beaten, set it
to rise, and when risen bake in tins
ANOTHER.
Boil two cups of rice very soft, then stir in while hot a
large spoonful of good butter, and a little salt, three cups of
sifted corn meal, two spoonsful of good yeast, and three
spoonsful of sifted flour; beat this well together, and make
it into a thin batter with water, and set it in rather a warm
place to rise, and bake on the griddle.
NICE BUNS.
Take three-quarters of a pound of sifted flour, two large
spoonsful of good brown sugar, two large spoonsful of good
yeast, and a little salt, stir this well together, and when risen
work in two large spoonsftil of butter, make into buns, set it
to rise again, and bake on tins.
I i' 2
,i 
BREAD A,ND RISEN CAKES.
MNTILK BISCUIT.
lMix one pint milk and six ounces butter, half teacupful pulDerised sugar, one teaspoonful of salt, one and a half tea-cup of
yeast; add flour enough to make a sponge. Let it rise till perfectly
light. Then knead into a loaf, and return to the pan to rise.
When very light, make in small cakes, and let them  rise once
more before putting in the oven.  Bake about fifteen minutes
letting them remain in the pans till ready for use, to prevent
the under crust being hard. The following yeast to make them
with may be made the day before:
YEAST FOR THEM.
Boil four large potatoes in one quart of water: pour off the water, and strain them through a collander. Then add enough
water to thin them, with one teaspoonful of salt and one tablesp)oonful of brown sugar; let it cool, then pour in nearly one
teacupful of hop or baker's yeast.
CAKE WITHOUT E GGS.
Pour sufficient boiling milk over stale bread to soften it,
mash it through a cullender, add as nmuch wheat flour and as
iinuch more milk as to make it the consistency of buckwheat
batter, add an yeast powder and bake immediately.
DELICIOUS BREAI) CAKE.
Two tea cups of risen dough, half tea cup of sugar, half
cup butter, two eggs, and raisins, mix these and add a mite of
soda and cream of tartar; mix the cream of tartar with the
dough, and dissolve the soda in a little milk and add lastly,
12
173 
BREAD AND CAKES.
DELICIOUS JOIINNY CAKE.
Take one quart of sour milk, or buttermilk; stir in as much
corn-meal as will make a pancake batter; take one teacup of
flour, and one teaspoonful of saleratus-beat well together, then
add three eggs well beaten, and one-half teaspoonful of salt;
thoroughly mix all together, pour into well buttered pans, and
bake quickly in a hot oven. Small-sized pans should be used
for this kind of bread. Eat hot, with good butter.
BANNOCK CAKE.
1~ pint of Indian meal, scalded; four eggs, well beaten; one
quart of milk, warmed, with two tablespoonfuls of butter stirred
in; salt to your taste; bake in a square or round tin pan, and
cut it up in slices. The lightness of this depends on the beating
IHOE CAKE.
Scald one quart of corn-meal, with just hot water enough to
make a thick batter; stir in two large spoonfuls of good butter,
beat this a little; add one-half teaspoonful of salt. Bake in buttered pans three-fourths of an hour. Serve hot.
GRAHAM BREAD.
Three quarts of unbolted wheat flour, one quart of warm water, one gill of molasses, one teaspoonful of soda, dissolved in a
little cold water; mix these well together; add a small teaspoonful
of salt, and one gill of good fresh yeast. Make this into two
loaves, and bake one hour, and cool gradually. No bread, or
cake, should be put in an oven that is too hot, as it prevents
them rising as they should.
DELICIOUS ROLLS.
Sift two pounds of flour into a pan with a little salt; add four
spoons of good butter cut up; two eggs well beaten; one large pint
174
41 
BREAD AND CAKES.
of new milk; two spoonfuls of nice sifted sugar; mix these well
together; then take a good " sponge," prepared as directed, which
has risen over night, (about half a pound) and mix into this;
form them into small rolls and bake a nice brown.   Let them
rise again after mixing and forming into rolls, or else bake them
in a slow oven.
DOUGH NUTS.
Take one pint of warm milk, cut into it one-fourth of a pound
of butter; four eggs well beaten; one- pound and a half of brown
sugar. Stir the sugar into the eggs; grate half a nutmeg, add
the rind of a lemon grated in. Mix these all together well;
thicken this into a good soft batter with sifted flour; add a little
salt; beat this well, then add a wine glass half full of good
brewer's yeast.   When quite light, have ready some boiling
lard, and drop in the dough nuts.   Fry a nice light brown,
put them into a colander while hot to drain; then sift sugar
over them
CORN-M3EAL MUFFINS.
Three cups of corn-meal, one half cup of sifted wheat flour,
three eggs well beaten, two large spoonfuls of butter, and one
teaspoonful of soda dissolved in one pint of buttermilk, and a
little salt. Beat these well together, pour into rings, and bake
a nice brown in the oven.
RYE CAKE.
Three cups of rye-mrneal, three of corn-meal, a little salt, one
small teaspoonful of soda dissolved in a cup of milk, a teaspoonful of grated nutmeg and ground cinnamon, mixed; then add
as much milk as will make a thin batter; bake on the griddle.
Serve hot.
175 
I../
BREAD AND CAKES.
POTATOE CAKES.
Boil four potatoes, skin and peal them, mash smootniy, ana
beat in a spoonful of good sweet lard; then pour in one pint of
new milk; stir this well; add a very little salt, and as much
flour as will make it the consistency of muffins-this is to drop
from the spoon; then add two large spoonfuls of yeast. Set it
to rise. Bake in rings in the oven. Serve hot.
CORN CAKES.
Two pounds of sifted mieal; pour on this one pint of sour
milk or cream; cut up one spoonful of good butter; beat three
e,g.s, and stir in a little salt, with one teaspoonful of soda dissolved in a little mnilk.  This must be vely lightly beaten; then
pour into tins and bake quickly.
BUTTERMILK MUFFINS.
Stir into one quart of buttermilk one teaspoonful of soda, and
into one quart of flour one teaspoonful of cream of tartar; add
them, and beat them well together, and pour into the muffin
rings, and bake on a griddle. Serve hot,
POTATOE MUFFINS.
Boil three good sized potatoes, skin and mash them, beat in a
teaspoonful of salt, ard a piece of good butter the size of an
egg; make this perfectly smooth, and about the consistency of
starch by adding a little warm water; beat up two eggs, dissolve
one teaspoonful of soda in a little water, with a teacup of yeast;
then add three pints of sifted flour; mix these well together, and
add one pint of milk-warm water; stir in the soda, and set it to
rise over night for breakfast. Bake in rings on the griddle.
BISCUIT CAKES.
Take twelve stale biscuits, or water crackers; pour over them
boiling milk; let them stand until perfe(tly soft; then stir in a 
'BREAD AND CAKES.
large spoonful of good lard, a little salt; with two eggs well beaten
M1ake it the consistency of waffles, and make into cakes, and
bake in tins or in a pan.
SODA CAKES.
Stir three large spoonfuls of brown sugar, with one of good
butter; beat three eggs very light; stir a teaspoonful of soda
into a pint of milk, either sour or not; then mix all together
well, thicken this with flour, so as to make into small cakes.
Bake on tins, a nice brown.
A NICE TEA CAKE.
Cut into two cups of sifted flour one large spoonful of butter,
a little salt, two eggs. well beaten; mnix this together, and stir
in half a pint of new milk. Bake in pans in a quick oven.
WAFFLES.
To two teacups of hot hominy, add a spoonful of good butter;
when cold, add one teacup of wheat flour, a little salt, as much
milk as will make it a stiff batter, and three eggs, well beaten;
mix these well together, and bake in waffle irons.
LIGHT BREAD, VERY GOOD.
Warm one quart of milk; add in small pieces one-fourth of a
pound of good butter; when cool, beat two eggs very light, and
stir in flour enough to knead it to a light bread; miix in half a
cup of yeast, knead it over night, and bake in pans as bread.
SODA BISCUIT.
Stir into one quart of flour two teaspoonfuls of cream of tarter,
and one teaspoonful of salt; dissolve in three gills of new milk
one teaspoonful of soda; stir it into the flour quickly; pour all
on the board, and roll out and cut into little cakes; bake them
in a quick oven.
177 
BREAD AND CAKES.
TEA CAKE.
Boil twelve good sized potatoes, sklin and mash them very
smoothly; when cold, rub in a little sifted flour just to make
them stick; beat seven eggs very lightly, separating the yolks
from the white, beat with the yolks half a pound of good brown
sugar, grate with care the rind or oily part of one lemon; mix
these well together; when light add the whites of the eggs;
either make into little cakes or bake in tin pans. Serve hot and
buttered.
OLECOKES, OR KNICKERBOCKERS.
Warm one pint of new milk, cut up in it three quarters of a
pound of good butter, beat up eight eggs very light and stir into
the milk, add a little salt, then sift in as much flour as will
make it a stiff dough, and add one wine glass of yeast; mix
well and set it to rise; when light sift in half a pound of good
dry brown sugar; mix well, and make into balls the size of a
walnut, in each of them put two or three stoned raisins, fry a
nice brown in boiling lard, as crullers; drain them from all fat
in a hot colander.
YORKSHIRE MUFFINS.
Sift two pounds of wheat flour into a pan, warm one pint and
a half of new milk, and cut up in it two large spoonsful of butter, and stir it into the flour; beat three eggs very lightly; add
half a small teaspoonful of salt; beat these all well together
until thoroughly mixed; then add three spoonsful of good yeast;
set it to rise, and when risen bake in muffin rings in an oven.
WAFFLES.
Sift one pound and three quarters of flour into a pan, beat
very lightly six eggs, separating the white from the yolks, warm
one quart of new milk and cut into it half a pound of butter and
178 
BREAD AND CAKES.
a little salt; stir the milk into the flour, mix well, then add the
yolks, and then the whites, which must have been beaten to a
stiff froth; beat all together, and then add one wine glass full of
good yeast; set it to rise, and when risen bake in waffle irons a
nice brown; have ready pulverized cinnamon and loaf sugar, ac
they are done sift over them the sugar and cinnamon. Serve
hot.
NICE TEA BUNS.
Sift into a pan two pounds of flour, warm one pint of new
milk, and cut into it three-fourths of a pound of good butter; stir
this if not too warm into the flour, beat eight eggs very light,
separating the yolks from the whites, half a grated nutmeg, teaspoonful of best ground cinnamon; beat these well together, adding lastly the whites of eggs, then a wine glassfull and a half
of good yeast, set them to rise; when risen, stir in one pound
of powdered sugar to be sifted in and mixed through, then
set them to rise in the pans in which they are to be baked.
Bake a nice brown.
FRENCH POLLS.
Warm one pint of new milk, cut up into it two large spoonsful of good butter, add a little salt; when cool sift in one pound
of flour, one egg well beaten, one spoonful of yeast; beat
these well together, but avoid kneading; when risen form it into
rolls, handling as little as possible.  Bake on tins. 
CROSS BUNS.
Put two and a half pounds of sifted flour into a wooden bowl be.
fore the fire to warm, then stir in half a pound of sifted sugar, and a
little salt, some coriander seed; pounded cinnamon, of each one.
half teaspoonful, a little grated nutmeg, cut into one-half pint of
new milk, one-half pound of butter, then mix with the other ingredients, three teaspoonsful of yeast; stir this all well together,
179 
-BREAD AND CAKES.
e-t it to rise, when risen form it into buns, handle it as little X
possible,  on each bun cut a cross with the back of a knife   BI,ak
on tins.
WAFERS.
Cut up one-quarter pound of butter into one pound of flour,
add two eggs well beaten, one wine glass of wine and brandy
mixed, spices to taste; nutmeg and cinnamono mixed is the best;
mix these well together, and bake in the irons.
RICE WAFFLES.
Beat three eggs very light, stir themn in one pint and a half
of flour, adding by degrees as you mix in the flour two pints of
milk; t,en add a pint of boiled rice, with a tablespoonful of
butter stirred in whilst the rice is hot; salt to the taste, and add
one tablespoonful of good yeast; if they are made at noon they
will be fit for baking at tea time.
SUPERIOR RICE BREAD.
One quart of rice flour moistened with warm water; when well
moistened, to prevent its being lumpy, pour in two quarts of
boiling water, and stir it while it boils; when quite cool add half
a pint of good yeast, and one pint of new milk; if in summer the
milk is always better boiled, to prevent it becoming sour; add a
half teaspoonful of salt, then as much wheat flour as will make it
the consistency for bread; set it to rise, when risen add a small
quantity of sifted wheat flour. Bake in ordinary sized loaves;
but be careful it is not too soft, as the bread will then be
hollow.
POTATOE CAKES.
Boil with care four good potatoes, press them dry in a towel,
peel and mash them smoothly whilst hot, when milk-warm stir
in a spoonful of butter and a little salt, knead in as much flour
180 
BWEAND A,ND C(AKES.
as will niake a dough like rolls, add a wine glass of good yeast;
set it to rise, then make them  into small cakes and lay on tins.
Bake a nice brown.
SWEET POTATOE BUNS.
Boil and mash two nice potatoes, rub in as much flour as will
make it like bread, add a little nutmeg and sugar to your taste,
with a table spoonful of good yeast. When it has risen work in
two table spoonsful of butter cut finely, then form it into small
rolls, and bake on tins a nice brown. Serve hot, split open
and butter; either good for tea or breakfast.
ON THE USE OF A GRIDDLE IN BAKING CAKES.
A griddle should be well scoured with a cloth and sand, then
washed with hot soap suds, wiped dry, and just before baking
rubbed with a coarse cloth and salt. If this is attended to no
greasing is required, which always afoeets the flavour of the
cakes.  Between each baking rub thie griddle with the dry cloth
and salt.
BUJCKWHEAT CAKES.
Take as much warm water as you will require for the size of the
family, thicken this with good buckwheat to a fritter batter, add
a teaspoonful of salt if two quarts is made, two handsful of corn
meal, and one wine glass of good yeast; it is much better made
with boiled milk; but be careful to let the milk be only warm,
not to scald the yeast, or they will be heavy.
RICE JOURNEY CAKES.
Boil a tea cup of rice dry, then stir in half a pint of new milk,
and corn meal enough to make it stick together; whilst the rice
is hot stir in a spoonful of good lard or butter, and salt to taste;
mix these well and spread on a board before the fire. When nicely
181 
BREAD AND CAKES.
browned on the side exposed to the fire, take a clean piece of
twine and pass between the board and cake carefully; in this
way turn it and brown the other side. Serve hot, split open
and buttered.
BATTER CAKES.
Boil two cups of small hominy very soft, add an equal quan
tity of o)rn meal with salt to taste, and a large spoonful of butter
while the hominy is hot. Make it into a thin batter with three
eggs and a sufficient quantity of milk; beat all together somne
time, and bake them on a griddle or in waffle irons.  When eggs
cannot be procured yeast makes a good substitute, a tablespoonful stirred into the batter, and let it stand an hour and a half
to rise.
NICE BUNS.
Four ounces of sugar stirred with three quarters of a pound
of flour; make it up with two teaspoonsful of yeast and half a pint
of milk; when well risen work into it four ounces of butter, and
bake them in a quick oven a nice brown.
SMEAR CAKES.
One-half pint of smearcase, beat this smooth with a little
cream; cut up one-fourth pound of butter in a half pint of warm
milk; when cool, add a teaspoonful of soda; stir this until it
effervesces, then add flour until it is the consistency of bread;
add a little salt, roll this out, and cut into cakes with a tumbler.
Bake rather quickly.
A NICE CREAM CAKE.
Beat very lightly two eggs; stir them into one pint of sour
cream; sift in as much flour as will make a stiff batter; dissolve
one teaspoonful of soda in a cup of new milk; add this, and a
little salt; mix these well, and pour into rather a shallow pan.
B]ake quit 1" 1y, a nice brown.  Serve hot.
182
I 
BREAD AND CAKES.
DELICIOUS BREAD.
One tumbler full of good rice flour, one teacupful of wheat
Sour, one teaspoonful and a half of cream of tartar stirred in, one
large spoonful of butter cut up very finely, a little salt, one egg
well beaten, and one teaspoonful of soda dissolved in a large
teacup of new milk; mix these well together, and bake in a pan,
Like pound cake. Serve hot for tea or breakfast.
INDIAN POUND CAKES.
To one pint of corn-meal add one half pound of flour; cream
one-half pound of butter with three-fourths pound of sugar; beat
eight eggs very light, and stir into the butter and sugar with one
teaspoonful of ground cinnamon, half a nutmeg grated, one wine
glass of wine, one of brandy; these must be added slowly, and
well stirred in; then add slowly, with a knife, the meal and
flour.
NICE ROLLS.
Two pounds of flour, a little salt, two large spoonsful of good
brown sugar dried and sifted; three spoonsful of butter, cut up
into one pint of good new milk; set the sponge to rise overnight.
If you have any bread sponge, mix the above ingredients into it,
adding two well beaten eggs; make this into rolls, and set them
to rise early in the morning, if for breakfast, and bake on the
tins, without disturbing after having risen. Never put sugar
into any cake before rising, but add it afterwards.
CORN-MEAL CAKES.
One quart of meal, one pint of boiling milk, a teaspoonful of
salt, a large spoonful of soda; set it to rise in a warm place;
when risen, add as much flour and corn-meal as will make a stiff
batter; then let it stand half an hour, then pour into the tins.
Bake two hours. This requires beating until very light.
183 
BREAD AND CAKES.
SUPERIOR CORN-BREAD.
Beat very lightly two eggs; mix with them, alternately, one pint
of sour milk, and one pint of sifted corn-meal; warm one tablespoonful of good butter, and a small quantity of salt; stir these
well together. Dissolve one table-spoonful of soda in a small
cup of milk; add this just before they are put into the oven; beat
these all well together-on that depends the lightness of the
cake. Pour into a greased pan, and bake in a quick oven.
INDIAN M)UFFINS.
Stir into one quart of boiling water as much corn-meal as will
make a nice batter; when just warmin, stir in as much flour as
will make a stiff batter; add half a tea-spoonful of salt, and half
a wine glass of yeast.   Set it to rise, and when risen, pour into
muffin rings, and bake rather slowly in an oven.  To be eaten hot.
BUTTERMILK ROLLS.
Mix one tea-spoonful of cream of tartar into a quart of flour;
one quart of buttermilk, with one large spoonful of soda dissolved in it; stir it well and quickly-a little salt added lastly
Pour into tins, or make into rolls. Bake quickly.
FEDERAL BREAD.
To one pint of cream, or new milk warmed, add a large spoonful
of good butter; then take a large dining plate of sifted flour,
and stir in with a knife; add two eggs well beaten, a little salt,
and two table-spoonsful of good yeast; stir these well together, then
put it into the tins to rise.  Do not disturb it after it has risen.
Bake in the same tins three-fourths of an hour.
RICE WA}FFLES.
Stir into two pints of well boiled rice, a large spoonful of but.
ter, aud a little salt; when cool, add two eggs well beaten, one
184 
BREAD AND CAKES.
pint of milk, and stir in one pint of sifted flour, with one tea.
spoonful of good yeast; mix all well together, and let it stand
two hours before baking. Bake in waffle irons.
MARYLAND  BISCUIT.
Take any quantity of flour you think the size of the family
may require; put in salt, and a lump or table-spoonful of good
lard to a half pound of flour-rub it well in the flour; then moisten it with new milk, work it well, and beat it with a rollingpin until perfectly light. On the lightness depends the goodness of the biscuit.  Bake rather slowly, a light brown.
BACHELOR'S LOAF.
Pour on three-fourths of a pound of sifted corn-meal one pint
of boiling hot new milk; stir well together; then beat the
white and yolk of three eggs separately, reserving the white for
the last ingredient added; add a little salt, and a spoonful of
lard; the whole to be beaten quite light.  Grease tl-e pans,
pour in the above, and bake one hour.
WASHINGTON BREAKFAST CAKE.
Cut up in warm milk one spoonful of good butter; when cool,'
stir in one pound and one-fourth of sifted flour, two eggs well
beaten, a little salt, and a large spoonful of good yeast. Mix
these well together; put it into buttered tins to rise; when risen,
bake three fourths of an hour.
FLANNEL CAKES.
One quart of new milk, thickened with flour to the consistency
of fritter batter, one tablespoonful of butter, two eggs well beaten,
ot)ne large spoonful of yeast, and a little salt. Mix this all well
together; set it to rise at niht for breakfast.   They must not
be stirred in the morning. Bake on the griddle, as buckwheat
ea es.
185 
BREAD AND CAKES.
BREAKFAST BREAD.
Three pints of flour stirred into one pint of new milk; or, if
necessary to make a stiff batter, more flour; two eggs well beaten,
one cup of yeast, and a little salt.  Beat this well together; set
it to rise and in the morning, bake it in tins.
SWEET POTATOE PONE.
One and three-fourths of a pound sweet potatoes boiled and
mashed, stir in while warm two table-spoonsful of butter, beat these
well, add a little salt, three table-spoonsful of good brown sugar,
then one table-spoonful of ground ginger, and beat three gills of
milk, when quite light from beating pour into a buttered pan, and
bake three-fourths of an hour; serve hot.
BREAKFAST RICE CAKE.
Take one quart of cold rice well boiled, make it perfectly
smooth with hot water, then stir in two table-spoonsful of good
butter, two eggs well beaten, sift in two table-spoonsful of flour,
a little salt, then pour in just enough new milk to make a consistency of rather thick batter; pour this into pans to make  it
an inch in thickness, bake one hour, a light brown on the top.
SALLY LUNN.
Cut into warmed milk a large spoonful of good butter, when
quite cool add one quart of sifted flour, three eggs well beaten,
one teaspoonful of soda dissolved in a little milk; beat this all
together well, and add a little salt; when quite light pour into
pans and bake in a quick oven.
COCOANUT CAKES.
Grate one cocoanut; mix the iilk with it; sweeten to taste.
Form into little balls, put on white paper, and dry in some warm
place twenty-four hours.
186 
BREAD AND CAKES.
BURLINGTON BUNS.
Rub half pound sugar, and  one-fourthandone-eighth pound
butter into two pounds flour, add one gill of bakers' yeast and one
pint warmed milk. Let the dough be soft as possible to mould.
Make this at six o'clock, P. M. Let it rise near a fire till
ten, then mould it over again. Next morning it will be light.
Make up into cakes and rise awhile. Bake twenty minutes.
To MIAKE BRAN BREAD.
Take a pound of fresh Indian meal, add a handful of salt.
and make into thin mush.  When sufficiently cool, mix in two
pounds bran flour, a tablespoonful of sugar or molasses, and a
cup of yeast; mix all together, and form a loaf without kneading. Bake in a pan ready greased, longer than the same quantity of wheat bread.
QUICK WAFFLES.
Take a pint of milk, and beat into it three eggs, and enough
wheat flour to make a thick batter; add a tablespoonful of
melted butter, and a little salt; bake them immediately.  Some
persons add two tablespoonsful of sugar, and a little cinnamon;
others dust loaf-sugar and cinnamon, or nutmeg over each waffle
as it is baked.
CHILDRENS' CAKE.
Two cups flour, one cup cream, one cup sugar, one egg, one
teaspoonful of soda, two of cream of tartar; mix the cream of tartar and flour well, and dissolve the soda in the cream, and add
last. This is nice for children at tea.
COCOANUT POUND CAKE.
Three cups flour, one cup butter, two cups sugar, whites of six
eggs, one spoonful cream of tartar, half spoonful of soda, one
cup milk.  Grate one small cocoanut, and put in two-thirds of
it last.
187 
BREAD AND CAKES.
SPONGE CAKE.
This requires very fresh eggs; to the yolks of twelve eggs,
beaten very lightly with a broad bladed knife, add one pound
of sugar; grate in one large sized fresh lemon, (only the oily Fart
of the rind, avoid the bitter white skin,) and stir this well. Whip
the whites to a froth; stir in half a pound ef sifted flour; add
the whites last. Bake one hour. Sponge cake is much lighter
if the eggs are beaten separately, and the flour and sugar sifted
together, and the eggs added lastly; it is liable to be sticky in
inexperienced handq if the yolks and sugar are mixed together.
SPONGE CAKE.
Take sixteen eggs; separate the whites from the yolks; beat them
very lightly; sift into the yolks one pound of flour, adding a few
drops of essence of almond, or lemon, to flavour with; then add
one pound and a quarter of pulverized loaf sugar; beat this well
with a knife; then add the whites whipped to a stiff froth.
Have ready the pans, and bake.
ALMOND CAKE.
Take ten eggs, beaten separately, the yolks from the whites;
beat the yolks with half a pound of white sugar; blanch a
quarter of a pound of almonds by pouring hot water on them,
and remove the skins; pound them in a mortar smooth; add
three drops of oil of bitter almonds; and rosewater to prevent
the oiling of the almonds.  Stir this also into the eggs.  Half
a pound of sifted flour stirred very slowly into the eggs; lastly
stir in the whites, which must have been whipped to a stiff froth.
Pour this into the pans, and bake immediately three-quarters of
an hour
188
It 
BREAD AND CAK-ES.
SPANISH BUNS.
Five eggs well beaten; cut up in a cup of warm new milk
half a pound of good butter; one pound of sifted flour, and a wineglassful of good yeast; stir these well together; set it to rise
for an hour, in rather a warm place; when risen, sift in half a
pound of white sugar, and half a grated nutmeg; add one wineglass of wine and brandy, mixed, one wine glass of rose-water,
and one cupful of currants, which have been cleaned as directed;
mix these well, pour it into pan, and set it to rise again for half
an hour.  Then bake one houl.  Icing is a girat improvement
to their appearance.
ICING FOR CAKES.
Take ten whites of eggs, whipped to a stiff froth, with twenty
large spoonsful of sifted loaf sugar whipped in slowly; then a
tea-spoonful of orange-flower water. This is to be laid smoothly
on the cakes after they are baked. Then return them to the
oven for fifteen minutes to harden the icing.
COCOA-NUT CAKE.
Whip the whites of ten eggs, grate two nice cocoanuts, and
add them; sift one pound of white sugar into half a pound of
sifted flour; stir this well; add a little rose-water to flavour;
pour into pans, and bake three-fourths of an hour.
SEED CAKE.
Take half a pound of butter and three-fourths of a pound of
sugar, creamed; three eggs beaten lightly, and two tablespoonsful
of picked and bruised carraway seeds; dissolve half a tea-spoonful
of soda in a cup of new milk; mix these well together until
they are about the consistency of cream; then sift in two pounds
of flour, mix well with a knife, and roll them out into thin cakes,
about an inch in thickness. Bake in a quick oven.
13
189 
BREAD AND CAKES
CUP CAKE.
Cream half a cup of butter, and four cups of sugar by beating;
stir in five well beaten eggs; dissolve one tea-spoonful of soda in
a cup of good milk or cream, and six cups of sifted flour; stir all
well together, and bake in tins.
FRUIT CAKE.
Take four pounds of brown sugar, four pounds of good butter,
beaten to cream; put four pounds of sifted flour into a pan;
whip thirty-two eggs to a fine froth, and add to the creamed butter and sugar; then take six pounds of cleaned currants, four
pounds of stoned raisins, two pounds of cut citron, one pound
of blanched almonds, crushed, but not pounded, to a paste-a
large cup of molasses, two large spoonsful of ground ginger,
half an ounce of pounded mace, half an ounce of grated nutmeg,
half an ounce of pounded and sifted cloves, and one ounce of cinnamon; mix these well together; then add four large wine-glasses
of good French brandy, and lastly, stir in the flour; beat this
well, put it all into a stone jar, covered very closely, for twelve
hours; then make into six loaves, and bake in iron pans. These
cakes will keep a year, if attention is paid to their being put in
a tin case, and covered tightly in an airy place. They improve
by keeping.
A DELICIOUS SWISS CAKE.
Beat the yolks of five eggs and one pound of sifted loaf sugar
well together; then sift in one pound of best flour, and a large
spoonful of anise seed; beat these together for twenty minutes; then
whip to a stiff froth the five whites, and add them; beat all well;
then roll out the paste an inch thick and cut them with a moulded
cutter rather small; set them aside until the next morning to
bake.
190
0 
BREAD AND CAKES.
Rub the tins on which they are baked with yellow wax; it
is necessary to warm the tins to receive the wax; then let them
become cool, wipe them, and lay on the cakes, bake a light brown.
JUMBLES.
Sift four cups of flour into a pan; cream two cups of nice
brown sugar and half a pound of butter; beat two eggs very
light; grate a little nutmeg; mix all together with a knife-if
too stiff, a very little cream may be added. Sift a little flour
and sugar on the pasteboard, and roll them into cakes; handle
as little as possible. Bake in tins quickly.
SorT JUMBLES.
Take one cup of butter, two cups of sugar, three eggs, one
cup of sour cream, three cups of flour, the rind of one lemon
grated and half the juice, and a large half tea-spoonful of carbo.
nate of soda dissolved in the cream. Rub the butter and sugar
together, and add the rest. Bake in two square pans; do not
heap the flour too much
BATH BUNS.
Rub with the hand one pound of fine flour and half a pound
of butter; beat six eggs and add them to the flour, with a tablespoonful of good yeast; mix these together with half a tea-cupful
of milk; set it on a warm place for an hour; mix in six ounces
of sifted sugar, and a few carraway seeds; mould them into buns
with a table-spoon on a baking plate, throw six or eight carraway
comfits on each, and bake them in a hot oven about ten minutes.
These quantities should make eighteen buns.
QUEEN CAKE.
Cr,am one pound of sugar and half a pound of butter; then
stir in five eggs well beaten, one wine-glass of brandy and wine
19
Alt
MF 
]BREAD AND CAKES.
mixed, a little pounded cinnamon and grated nutmeg, five spoons
ful of cream, and sift in three-fourths of a pound of flour.
Stir this all together, pour into your little tins, and bake.
ALBANY CAKE.
Cream one pound of sugar and half a pound of butter; take
three eggs well beaten, one tea-spoonfutl of soda dissolved in
a small cup of cream; add one pound and a half of sifted flour;
mix this well, roll it out, cut it into small cakes, and bake immediately.
FAMILY CAKE.
Take one pound and a quarter of butter and the same of
sugar, twelve eggs lightly beaten, one glass of wine and brandy
mixed, and a little grated nutmeg; cut the butter into one pint
of warm milk; sift in when cold three pounds of flour; add
one wine-glass of good yeast; set it to rise, and when risen, sift in
the sugar; mix in the other ingredients quickly. Put it into
pans, and set it to rise one-fourth of an hour before baking.
KIssE s-A CAKE.
Whip the whites only of four eggs to a stiff froth; then add
one pound of sifted crushed sugar, and one wine-glass of orangeflower water.   Mix  these well,  and drop on  tins; sprinkle
coloured nonpareils over them. Bake, or rather dry them in the
oven.  They must be watched not to become brown.
SHIREWSBURY CAKE.
To one pound of butter, add one pound of sifted crushed
sugar; stir this to a cream; then add four well beaten eggs, a
little ground cinnamon and pounded mace; beat these until it
looks curdled, then sift in one pound and a half of flour; stir
this, then roll out and cut into small cakes. Bake on tins.
192
0 
BREAD AND CAKES.
COMPOSITION CAKE.
'Ilix together half a pound of brown sugar and the same of
butter until creamed; then take four eggs well whipped, a little
grated nutmeg and ground cinnamon, one-fourth of a pound of
citron cut into thin slices, three-fourths of a p,und of good raisins
stoned, the same of currants;one teaspoonful of soda dissolved
in one pint of milk added last just before putting into the
oven; stir in one pound and one-fourth of sifted flour; mix
all together, and put into two pans. Bake in a moderately
heated oven.
CYMBALLS.
Stir one-fourth of a pound of butter and half a pound of
brown sugar to a cream; add six eggs beaten, one wine-glass of
rose water, a little grated nutmeg, and sift in two pounds of
flour; stir these together, and bake on tins in small cakes.
NAPLES BISCUIT.
Stir together half a pound of sugar and one-fourth of a pound
of butter to a cream, add six drops of good essence of lemon,
half a wine-glass of brandy and rose water mixed, and a littlo
grated nutmeg; stir in half a pound of sifted flour. Bake in
small cakes on tins.
ITALIAN MACAROONS.
Take one pound of blanched almonds rubbed fine in a mortar;
whip to a stiff froth the whites of four eggs; add two pounds
and a half of sifted loaf sugar; rub these all well together; add
the whites of ten more eggs; whip these well until all is very
light, then drop them with a spoon on stiff, white paper, and lay
the papers on baking plates in a slow oven; before putting them
in the oven, have ready blanched and dry almonds cut into thin
slips, and lay on each macaroon four or five slips.
193
4k 
BREAD AND CAKES.
ALMONDS.
Almonds shoul i be kept blanched and dried ready for use. The
peach kernels should be saved in peach season and dried. They
are, when mixed with almonds, nice for cake. In pounding them
always use rose water, or orange flower water, to prevent the
oiling of the almonds. Sugar must be used in pounding, if no
flavouring is wanted.
BUNS.
Sift four pounds of flour, add to it one pound of good brown
sugar; make a cavity in the centre of the pan, and stir in slowly
one gill of good yeast with one pint of lukewarm new milk,
using just flour enough to make the yeast and milk into a paste
the consistency of rich cream.  Cover this over, and let it stand
two hours; then cut up one pound of good butter into one pint
of warm milk, with a little salt; then mix all the ingredients
together, dust the top with flour, and let them stand pne hour;
then make them into buns about the size of a large egg; butter
the pans, and lay them in rows three inches apart; bake them
in a hot oven, a nice brown color; when done, as soon as they are
drawn from the oven, wipe them on the top with a soft brush
dipped in milk.
CRULLERS.
To six heaping spoonsful of sugar, add six spoonsful of warmed
not melted butter, and six well beaten eggs; beat these well together; grate half a nutmeg, add a very little pounded mace, and
the grated rind of two lemons; beat them well together, and sift in
as much flour as will make a soft dough; have ready some ooil.
ing lard, and cut the dough into any shape; fry them brown,
and dry them in a hot colander free from fat. Serve hot. Sift
over them pulverized white sugar.
194 
BREAD AND (AW$S.
BALTIMORE GINGER-BREAI),
Sift two pounds of flour into a pan, beat eight eggs very light,
stir into the flour, cut up very finely one pound of good butter,
and add one large cupful of ground ginger, one whole grated
nutmeg, the rind of one lemon grated, half a pound of currants,
one pound of good brown sugar, one pint of molasses, and one
tea-spoonful of soda dissolved in a cup of cream. Mlix these all
well together, and bake in small cake-pans in rather a quick oven.
ORANGE GINGER-BREAD.
Sift into a pan two pounds and a quarter of fine flour, add
one quart of good molasses, three-fourths of a pound of good
brown sugar, one ounce of best ground ginger, one ounce of
ground alspice; then cut up three-fourths of a pound of good
butter, and six ounces of candied orange peel, cut very small;
mix these well together; lay it by for ten hours; then roll it
out with as little flour as possible, about half an inch thick, and
cut into any form; put them on baking tins; rub them over
before baking with a brush dipped in the yolk of an egg beaten
up with a teacup of milk; bake in a moderately heated oven
in about 20 minutes.
GINGER-BREAD.
Stir into one pound of good brown sugar one quart of good
molasses, cut up one and a half pounds of good butter; mix
them well together and heat them; when cool stir in four pounds
of sifted flour, four tea-spoonsful of ground ginger of the best
quality and strong, four teaspoonsful of carraway seeds, two carefully grated lemons, and a little salt. Mix these well; then
make the cakes, and bake on tins. They are better for keeping
awhile.
ANOTHER.
Take half a pint of molasses, three-fourths of a pound of but.
ter cut small, one pound of good brown sugar, two table-spoons.
195 
BREAD AND CAKES.
ful of good ground ginger, and one gill of cream; beat these
well together with a spoon; then add as much sifted flour as
will make it stiff enough to roll out; bake in cakes an inch thick
on tins.
SorT GINGER-BREA)D.
Take one cup of molasses, one cup of brown sugar, one cup
of butter cut up into small pieces, three eggs well beaten, three
tea-cups of flour, two table-spoonsful of ground ginger, one teaspoonful of ground cloves, two table-spoonsful of brandy, and one
tea-spoonful of dissolved saleratus. Mix well, and bake in pans.
ANOTHER.
Take one pint of molasses, one pound of butter cut up finely,
one pound of sugar, six eggs well beaten, one-quarter of a ponnd
of ground ginger5 half of a grated nutmeg, half a pound of cleaned
currants, and two pounds of flour; mix all together, and add one
tea-spoonful of saleratus, dissolved in a very little water, and
stir in well. Bake in a buttered pan.
SCOTCH SHORT BREAD.
Mix two pounds of flour, dried and well sifted, with a pound
of powdered sugar, three ounces of candied citron and orangcpeel cut into dice, and half a pound of carraway comfits; mix
these with half a pound of butter melted in a saucepan; then
make the paste, roll it out the thickness of half an inch, cut it
into cakes, place them on white paper, prick, and bake them of
a pale colour,
DOVER CAKE,
Sift one pound of best rice flour into a pan; beat ten eggs very
lightly to a stiff froth, and stir into the flour; cream one pound
of powdered white sugar and half a pound of butter together; to
196 
BREAD AND CAKES.
the sugar and butter add one wine-glass of wine and brund)
mixed, and a large spoonful of orange-flower water; then add
these to the flour and eggs; beat them all together until perfecty Adliht, then pour into a pan, and bake like a pound cake.
The iceing must be flavored with orange-flour water.  It is better than pound cake.
A VERY SUPERIOR POUND CAKE.
Beat the yolks of ten eggs very light, and sift in one pound
of best flour; cream one pound of crushed and sifted white sugar
with one pound of good butter; and then take half a glass of
wine and half a glass of brandy, two table-spoonsful of orangeflower water, one-half a grated nutmeg, stir these into thet-butter and sugar; then whip -to a stiff froth the ten whites, and add
td'he'flour and yolks; lastly, add the seasoned butter  ain'
sugar; stir them well together with a broad bladed knife. Have
ready a cake-pan well buttered, pour in the miat-e, and bake
in a moderate oven. Iceing to be flavoured with orange-flower
water.
BUNS.
Cut half a pound of good butter into four tea-cups of milk,
warm it, and when cool, stir in half a pound of good brown
sugar, four eggs well beaten, one pound of sifted flour, half a
nutmeg grated, one wine-glass of brandy and wine mixed, and
one wine-glass of good yeast; mix well, and set it to rise for
five hours, then make it into buns and bake on tins.
BLACK CAKE.
To one pound of butter and one pound of crushed sugar beaten
to a cream, stir in twelve eggs whipped to a froth; sift in one
pound of flour, and add three pounds of stoned raisins, three
197
'i I 
BREAD AND CAKES.
pounds of cleaned currants, five grated nutmegs, half an ounce
of pounded cinnamon, one tea-spoonful of ground cloves sifted,
one pound of citron cut into thin slices; these must be well
mixed; bake in a buttered pan in rather a moderately heated
oven. This improves by keeping.
TWELFTH CAKE.
Cream two pounds of butter and two pounds of sifted loaf
sugar; take one large nutmeg grated, half an ounce of ground
alspice, one tea-spoonful of ground cinnamon, the same of ginger, the same of coriander seeds, and one wine-glass of brandy;
mix these well, then beat very light eighteen eggs; cut into thin
slices half a pound of citron, and the grated rind of two lemons;
beat this for at least half an hour until perfectly light; line the
pan with buttered white paper, and bake in rather slow heat for
four hours: when nearly cold, ice it as directed.
IMACAROONES.
Take twelve whites of eggs, beaten to a froth with one pound
of sifted sugar; add half a pound of blanched and pounded
sweet almonds, and a little rose water; this must all be beaten
to a stiff'froth; when done, with a spoon place this mixture on
a paper in a circular form, or as fancy may dictate; if too soft
add more sugar.  Put them on the baking tins, in a moderately
heated oven; avoid opening the oven until they are done. A
few nonpareils sprinkled over them improve their appearance; it
must be done before putting them into the oven; when a light
brown they are done.
ALMOND MACAROONES.
Blanch and pound three-fourths of a pound of sweet almonds,
an(I one-fourth of a pound of bitter almonds; rub into this paste
one pound of pulverized white sugar, the whites of four eggs
beaten to a froth, and a table-spoonful of orange-flower water;
198 
BREAD AND CAKES.
beat these well together, and drop a spoonful on paper; when
the oven is nearly cool lay the paper on a board, and place it in
the oven; a short time will cook them.
JUMBLES.
Beat one pound of butter with half a pound of white sugar to
a cream, reserving the other half pound of sugar to roll them
with; beat to a froth the whites of three eggs, with a little grated
nutmeg and rose water; then stir in with a knife as much flour
as will thicken them to the consistency of smooth soft dough;
then turn them out and roll in the reserved sugar. Either cut
round with a wine-glass or roll them long, and unite the ends in
about eight inches in circumference.
NICE ICEING FOR CAKES.
Whip the whites of three eggs;. add half a pound of good
crushed sugar sifted in; beat this until quite white and creamlike; add a little orange-flower water, or a few drops of essence
of lemon; then lay it thickly over the cakes with a knife when
the cake is cold; harden it by returning the cake a few minutes
near the oven or fire.
MERINGUES.
Beat the whites of ten eggs to a stiff froth; adding slowly ten
table-spoonsful of sifted crushed sugar, but which must be very
finely powdered; when well beaten and quite stiff, put it in the
form of a large egg on paper; then glaze with the glazing sugar,
and lay the paper on a tin in a moderately warmed oven; when
of a light brown take them out, and remove from beneath all
that which is not cooked with a spoon; this must be done with
care, placing them in the oven when cold to dry; then put
any kind of delicate preserves in each, and flavour with anything
fancied, and put two together; either quince, calves foot, apple,
or wine jelly is very nice in them.
1919 
BREAD AND CAKES.
ALMOND CROQUETS.
Break twelve eggs into a basin, add one pound of blanched and
pounded almonds, one pound of white sifted sugar, beat these
all well together very lightly; add a few drops of essence of
lemon; then stir in slowly half a pound of sifted sugar; thei
form them into any shape, and lay on paper and brush them with
the yolk of a beaten egg, put them in the baking pans, and place
in an oven; bake slowly, a very light brown.
SPICE BREAD OF LORRAINE.
Take one pound and a half of flour, one pound of sugar, two
table-spoonsful of carefully grated lemon peel, one table-spoon.
ful of very thinly cut citron, one teaspoonful of coriander seed,
half a teaspoonful of ground cloves, one teaspoonful of canelle,
half a pound of well pounded sweet almonds carefully blanched
Put these into a pan, then pour into a nice pot such as is used
for stewing, one porcelained inside, one quart of good honey, and
when simmered add a wine-glass of wine; then stir in the
above mixture; then remove from the fire, and beat all for half
an hour with a wooden spoon; when well amalgamated and light,
have ready your pasteboard and dust it with sugar as for jum.
bles; form the paste into any shape you may desire; then flour
some stiff paper and lay the cakes on it; then place them in the
oven, which must be of a very moderate heat, and let them cook
for twenty minutes, and when cold brush each cake with sugar
for glazing when dry; these cakes will be found delicious.
SUGAR FOR GLAZING CAKES.
Put int( a vessel with a little water the white of one egg well
beaten, and stirred well into the water; let it boil, and whilst boiling throw in a few drops of cold water, then stir in a cup of
pounded sugar; this must boil t, a foam, then used.
200 
BREAD AND CAKES. 
DERBY CAKE.
Cut into two pounds of sifted flour one poand of butter, one
pound of cleaned currants, one pound of goo(d brown sugar, beat
one egg very lightly; mix all together with hialf a pint of new
milk; roll it out thin, and cut into round cakes; lay them on
baking tins in a moderately heated oven for ten minutes.
SAVOY BISCUITS.
Take twelve eggs and their weight of good crushed sugar, also
take the weight of seven eggs of flour; beat the whites and
yolks separate, add in the flour and sugar, stir them lightly with
the juice of two nice lemons, and the rind of one lemon carefully
grated, or four spoonsful of rose-water, if you have no lemons;
this stirred together, and baked on tins, in not too hot an oven.
POUND CAKE.
Cream one pound of butter with one pound of crushed loaf
sugar; whip eleven eggs, leave out four whites, sift in one
pound of flour, add one wine-glass of brandy and wine mixed,
grate in one nutmeg; mix these well; butter a pan and bake
three-quarters of an hour.
SPONGEE GINGER-BREAD.
Warm a pint of molasses; stir in while warm a piece of butter
the size of an egg, then stir in a large spoonful of best white
ginger; dissolve one large teaspoonful of soda in a pint of new
milk; strain this into the mixture; when cool, sift in as much
flour as will make it stiff; then roll it out in cakes and bake on
tins.
CAROLINA GINGER CAKE.
To one pint of molasses warmed, cut up into it while warm
one table-spoonful of butter, and stir in one pound of brown
201 
BREAD AND CAKES.
sugar, half a grated nutmeg, or the grated rinds of two lemons,
but not both, one large spoonful of best white grated or ground
ginger; mix these well together, and add as much flour as will
enable you to roll it out into a thin cake; while in the pan and
nearly done, mark it out in small squares; bake it very crisp and
brown.
YANKEE CAKE.
One egg, a piece of butter the size of an egg, a tea-cup and
a half of sugar, a tea-cup of milk, a pint of flour, nutmeg and
rose water, or other flavor to the taste. In the tea-cup of milk
dissolve one teaspoonful of super carbonate of soda.   Into the
pint of flour rub thoroughly two teaspoonsful of cream of tartar.
Beat the egg, butter, and sugar together until it is light, then
pour in it at the same instant the flour and milk, having strained
the milk. Beat it thoroughly together, then pour the mixture
into the turk's head well greased. Bake about three-quarters
of an hour in a moderate  oven.  An excellent cake, requiring
very little expense or time to make it.
QUEEN CAKE.
One pound of flour, three-quarters of a pound of sugar, half
pound of butter, four eggs; spice to your taste.  This makes
s batter. Beat smooth, and bake in small tins.
CRELLS.
Two and a quarter pounds flour, rub in a lump of butter the
size of a walnut, beat three eggs to a froth, and put in one
pound sugar, nutmeg, a spoonful of soda dissolved in milk,
oream of tartar, do This makes a dough which you may roll
out into the form of twists. Fry them in fresh goose drippings.
They are excellent, and made in a very short time.
202 
BREAD AND (CAKES.
1, 2, 3, 4 CAKE.
One cup butter, two cups sugar, three cups flour, four eggs,
nutmeg.
KISSES.
To six whites of eggs, one pound finest powdered sugar.
Beat the eggs to a solid froth, and add the sugar by degrees,
adding at times the juice of one lemon, and a very few drops
oil of lemon. Before all the sugar is mixed, try one in the oven
on a piece of paper. If frothy and soft to the touch, they require more sugar, but be sure not to add too much, or they will
be hard and creamy. Bake in a tolerably quick oven, dropped
on paper.
NEW YEARS COOKIES.
Sift four pounds of flour into a pan, and one pound of sifted
sugar and half pound of butter well creamed together; stir
them into the flour; dissolve in a cup of milk a tablespoonful
of soda, stir this in, and four ounces of the best caraway seed.
Mix all well together, and roll out the cakes about half an inch
in thickness; bake in a moderate oven.
KIsSES.
Take the whites of eggs, beat them very light, and mix with
them enough sifted sugar to make them very stiff, then drop
them on white paper half the size you want them, and let them
remain in a slow oven twenty minutes; four eggs will make a
cake basket full.
GINGER CUP-CAKE.
Three cups of flour, one of sugar, one of molasses, one of
butter, a tablespoonful of ginger, one teaspoonful   of  soda,
and three eggs; bake in pans.  A pound of stoned and chopped
raisins is an improvement.
208 
BREAD AND CAKES.
SPONGE CAKE.
Six eggs, same weight of sugar, half weight of flour, half a
lemon squeezed and put in, the whole of a lemon grated; beat
the yellow to a froth, then add the sugar; when well beaten, add
the white, which must be perfectly light; then put in the juice,j
then grating, then last, flour; also salt in sufficient quantity.
FEDERAL CAKE.
One pound of flour, half pound of butter, half pound of
sugar, two eggs beaten to a froth, a glass of brandy, quarter of
a pound of currants; roll them in thickish cakes, and bake them
on tins in a moderate oven; nutmeg or mace to your taste.
SALLY LUNN.
Warm a quart of milk with a quarter of a pound of butter,
and a heaped spoonful of sugar; beat up three eggs, and put in,
with a little salt, and flour enough to make it stiffer than pound
cake; beat it well; put in a tea-cup of yeast, and let it rise;
butter a fluted pan and pour it in; bake it in a quick oven, slice
and butter it. If you wish tea at six o'clock, set it to rise at
ten in the morning. Bake it an hour.
SUPERIOR HOUSEHOLD BREAD.
Wash and pare half a pail of potatoes, taking great care to
remove all dark specks as you pare them; throw them into a pan
of clean, cold water, which prevents them from becoming brown
or dark-colored, which destroys the delicate whiteness of the
bread. Boil the potatoes with a large handful of salt, till reduced to a fine gruel, bruising any lump with a wooden potato
pounder; pass it through a colander or coarse hair sieve. When
cool enough to bear your hand in it, work in as much flour as
will make the mixture into a thick batter; to this sponge add a
large cupful and a half, or three parts cf a pint of good hop
204 
BREAD AND CAKES.
rising yeast. A deep earthen pot or covered pail, or a trough,
is the very best vessel to mix the sponge in. In winter, it is
better made over night-but as it rises very light, and is apt to
run over the pot or pail, it is as well to set the vessel in a large
shallow pan. Work it up early in the morning. This quantity
of potato sponge will make a large batch of bread; upwards of
twenty pounds of flour may be worked into it. Knead the
dough well and thoroughly after you have added the flour, score
it on the top, cover it with a cloth, and set it to rise. In about
two or three hours, or sooner, your bread will have swelled, and
you will find it out like a honey-comb. Knead into loaves, let
it stand about five minutes in the pans, and then bake in a
well heated oven. When the loaves are done, wet them over
with a little skimmed  milk (or water will do), and wrap in a
clean cloth, setting tlemr up on one side.  Wrapping the bread
up in the steam till cold prevents it from becoming hard and
dry.
BUENA VISTA CAKE, OR BUNS.
Half pound white sugar, half pound butter, four eggs, threequarters of a pound flour, a wine-glass of rose water, one yeast
powder; dissolve each powder in half a teacup of cream or rich
milk, and put in separately when the cake is mixed. You may
add a nutmeg.
SPANISHii BUNS.
Mix a quarter and half a quarter of butter with one cup of
cream, warmed, add half pound of sifted sugar, beat four eggs,
and stir them alternately with three-quarters of a pound of flour.
Dissolve the yeast powders in rose water, put the contents of
the blue paper in first, and then that of the white. Nutmeg
at d brandy improve them, also a cup of currants. They must
i, baked as soon as made, about half an hour.
14
205 
]BREAD AND CAKES.
PATENT FLOUR.
Pulverise six pounds flour, mix five teaspoonsful of dry socall through it, then six teaspoonsful cream of tartar, and six teaspoonsful of salt. Incorporate all these, and you have risen cakes
at hand, to which add either milk or flour, and a little shorten.
ing; make into a soft dough, and bake in tins.
HOT CAKES FOR TEA.
Take half a pint of Indian meal, pour on it a pint of boiling
milk, then add a pint more cold milk, beat three eggs a little.
and put in salt sufficient to season it, then thicken it with wheat
flour to a stiff batter (stiffer than you do buckwheat cakes), add
yeast sufficient to rise them; when risen, bake them just as you
do buckwheat cakes; butter them, and send them hot to table.
SALERATUS CAKE.
Quarter of a pound of butter, one pound good sugar, four eggs,
the rind and juice of one lemon, half a pint of sour milk, in which
mix a teaspoonful of saleratus, when mixed with the milk pour
it to the butter, sugar, &c.; add flour enough to make it as thick
as pound cake; bake in small cups; eight or ten currants ia
each cup is a pretty addition.
GERMAN DOUGHNUTS.
One pound and a quarter of flour, three-quarters of sugar,
two ounces butter, half a tea-cup of cream, half a teaspoonful of
soda, with the same quantity of cream of tartar; then add three
eggs well beaten.
NONPAREIL DOUGHNUTS.
One pint and a half of milk, three-quarters of a pound sugar,
half a pound butter, and one nutmeg. Make a sponge of these
over night. They are good as possible. Fry in hot lard.
206 
BREAD AND CAKES.
QUICK DOUGHNUTS.
One teaspoonful of soda, two cups of sugar, three spoonsful
cream of tartar, one pint of milk, and flour enough to roll them
out in. Fry in hot lard, as also the preceding.
GOLDEN CAKE.
HIalf pound flour, half pound sugar, one-fourth to one-eighth
butter, yolks of seven eggs, yellow of one lemon, and the juice.
Beat the butter and sugar together (it may be warmed in the
stove a few minutes), add yolks, lemon, flour, half a teaspoonful
of soda, with the same quantity of cream of tartar. Bake in flat
pans, and ice.
SILVER CAKE.
Half pound sugar, half pound flour, a quarter pound butter, and
the whites of seven eggs. Flavor this with peach or almond water,
then bake as above. Ice this also, placing alternately gold and
silver cake in a silver cake basket, for the tea table. This is a
very desirable company cake. - It costs but thirty-seven cents.
ICEING.
This elegant finish to rich cake is made by beating the whites
of two eggs to a very stiff froth, and adding, little by little, fine
white pulverized sugar till quite thick. Lay it on immediately
after the cake is baked, with a broad knife, returning it to the
oven for a few minutes, leaving the oven door open.
BRIDGET CAKE.
Three cups of dough very light, three cuts of sugar, onhi
cup of butter, three eggs, one nutmteg, raisins, one teaspoonful
(f saleratus; rub the butter and sugar together, add the egs
and spice, and mix all thoroughly with the dough; beat it well
207
'N, "
I 
BREAD AND CAKES.
and pour into the pans. It will do to bake it immediately, but
it will be lighter if left a short time to rise before baking.   It
is very imp(o itant that the ingredients should be thoroughly
mixed with the dough.
LOAF CAKE.
Three pounds of flour, one and a half pounds sugar, one and
a half pounds butter, four eggs, one pint milk, two pounds fruit,
half tumbler wine; raise with yeast.
LOAF CAKE WITHOUT EGGS.
Three pounds of flour, one and a half pounds sugar, one and
a half pounds butter, one and a half pounds raisins. one nutmeg, one tablespoonfiul cinnamon, two gills wine, one half pint
yeast, one pint milk; put the milk, butter and yeast into the
flour and let it rise.
CINNAMON LOAF.
Sift into a pan one pound of flour-cut into half pint of warm
milk a half pound of good butter-stir the milk and butter into the
flour, and a wine glass full of good yeast and a little salt. Mix
these well together, and set it in a warm place to rise; not too
warm, however. Let it rise a full hour, then add half a pound of
sifted sugar, and half a grated nutmeg, one large spoonful of
ground cinnamon, and a wine glass of rose water; mix these well
into the sponge, pour it into the pans, and set it again to rise f(r
half an hour, then bake in rather a slow oven one hour.
GRAFTON CAKE.
One pint of flour, half pint of sugar, two teaspoonsful cream of
tartar, one of soda, one egg, one heaping tablespoonful of butter,
and milk enough to make a thin batter.
,)OS
I 
PA S TRY.
THIS requires care and good materials.   The flour must always
be dried and sifted before using; the butter which is employed
washed, and all the water worked out; the best paste is made
with beef suet. Render six pounds of nice beef suet; strain it
through a hair sieve into a clean pan; to this add a bottle of the
best olive oil; stir it well, and then put into jars, each containing about three pounds; cover tightly, and keep in a very cool
place. Not more than two jars should be prepared at a time for
a small family, as the suet is liable to become musty, and will not
keep long.
In making the pastry for pies, when you require it flaky and
particularly good, sift one pound of best flour into a pan, then cut
into it three-fourthls of a pound of the prepared suet; be careful to
use the hands as little as possible, and the less worked the better;
when all the required suet is cut up add salt to the taste, moisten it with cold water, (in summer ice water,) then flour your
pasteboard, which must be always very clean, and never used
twice without scouring; roll it as little as possible, and add
another quarter of a pound of the suet in thin slices; between
each rolling add the suet in thin slices, and dust in with flour;
the more thinly it is rolled the lighter the paste. Have ready
the pie plates, or pudding; be careful in rolling that you always
roll from you, and make it as quickly as possible. For meat
pies, the nicest paste is made by sifting into a pan one pound of
flour, make a hole in the centre of the dry flour, cut into this
hole some suet three-fourths of a pound not prepared, but strip
off all the skin, then pour over this suet half a pint of boiling
(209)
I 
PASTRY.
water; sprinkle some flour over it, and let it stand for an hour
to become cold; then stir the whole with a knife, add a little
salt, turn it out on the board, dust it well with flour, and roll as
little as possible.
A NICE PUBF PASTE.
Sift into a pan one pound of best flour; cut into this threequarters of a pound of best butter, then moisten it with one
pint of very cold water; mix it with a knife, then dust your pieboard well with flour and turn out your paste, then cut up into
small thin slices a quarter of a pound more of butter, and add
this in three rollings, using a quarter of a pound of sifted flour
for the rollings; handle it as little as possible, and  use a knife
for mixing the paste; paste should be made in a cool place, and
in summer laid on the ice for an hour before using.
OYSTER PIE.
Pour boiling water on the oysters, a few at a time; open
them carefully, strain the juice so as to be free from all particles
of shells; then lay the oysters thickly in the bottom of the pie
dish; put the juice on the fire; while simmering, skim it well,
throwing in a spoonful of whole alspice, and a few whole pepper
grains; grate some nutmeg in, and salt to the taste; then stir
into a cup of cream a large spoonful of flour; when quite smooth
stir it into the juice while boiling; then cut up into small pieces a
quarter of a pound of good butter and stir in; pour this over the
oysters, in the dish; fill it nearly full of oysters and juice.
While this is cooling make a nice puff paste, and when the
oysters are cold lay a margin of paste all around the edge of the
dish; then roll out the covering for the top, and lay on; pass a
knife around the edge and make it smooth; ornament the top
covering with a rose of paste; beat up the yolk of an egg with
a very little water, and spread it thickly over with a featherthis gives a pretty glazed appearance to the paste; bake half an
hour, and serve hg.
210 
PASTRY.
ANOTHIER.
Take one hundred good oysters, strain tihe juice, and put it on
to boil; add a teaspoonful of celery seed, (if the stalks cannot be
obtained,) a very small piece of mace, and somine whole pepper
grains  take out a cup of the juice, and when cool mix to a
smooth paste a spoonful of flour, then add that to the juice, salt
to the taste, let this boil for ten minutes, then pour it through a
sieve, and cut up one-quarter of a pound of good butter into
the juice, adding a wine-glass of white wine; put the oysters
into the juice, let them stand, until wanted for the paste, in a
cool place. Then make a good puff paste and cut it the shape
of the dish, line the sides and bottom, lay the top on so as to be
removed after baking; bake this paste in the dish; and before
serving scald the oysters and juice, raise the top, and pour all
in. Serve hot.
BEEF STEAK PIE WITHI OYSTER SAUCE.
Strain off the juice of twenty-five oysters, simmer this with a
blade of mace, and some whole pepper grains; mix a table-spoonful of flour in a cup of cream; have two thin tender rump steaks,
lay one of the steaks at the bottom of your dish, then the oysters,
and then the other steak; add some salt to the taste, and onequarter of a pound of butter cut up in the juice, and pour it hot
over the steaks; whilst cooling prepare a paste and cover  over
as the oyster pie. Bake three-quarters of an hour.
A BIRD PIE.
Take squabs, or pigeons either, clean and put into each one
& small quantity of bread crumbs mixed with butter, a little
nutmeg grated, and chopped fresh parsley; tie them up. Then
cut very thin slices of fat salt pork, and lay a thick layer in the
bottom of the stew pan, on these place your birds, over them
pour just water enough to cover them; then cover the pot very
211 
IrASTtY.
tightly and stew for nearly twenty minutes; whilst they are
cooking make your paste.  Bottom paste to pies is seldom cooked
enough unless baked separately. W hen the birds have cooked
until nearly done, take them out carefully and lay in your dish,
which should not be deep; pour over the juice, and mix a
spoonful of flour to a smooth paste, and add a wine-glass of white
wine  pour this also over.  None of the porkl must be put into
the pie, as the birds have becomine sufficiently flavoured in stewing.
Lay on the margin of the dish strips of paste, and then cover it
all with a good rich paste, as for oyster pie; bake half an hour.
Any kind of delicate birds can be prepared in the same manner.
Reed birds are delicious done in this way.
CHICKEN PIE.
Take a pair of fowls, clean and cut them up as for a fricassee.
Cut thin slices of salt fat pork; put a thick layer of pork slices
in the bottom of a stew pan, on these lay the fowls; add a small
bunch of summer savory tied, so as to take it out easily, and a
very little salt; just cover the fowls with water and close the
pan tightly; let them stew very slowly for half an hour, then
take out the pieces of fowl very nicely, and put them into the
pie dish.  Take some of the gravy and stir in a large spoonful
of flour, and mnix with the gravy; grate some nutmeg in and
then pour over the fowls, so as to have plenty of rich gravy;
cut a piece of butter in thin slices and lay it on the top of the
fowls; then cover over with a good paste; bake half an hour,
serve hot. Ornament the top with roses or leaves cut out of the
paste and baked separately.
PYRAMID OF PASTE.
Roll out some nicely prepared puff paste, an inch in thickness,
and cut the paste into any shape you may fancy; make each
smaller until the top one is not larger than a cent; between
each piece of paste spread some nice preserve or jam; then turn
212 
PASTRY.
up the edger of tne paste, and brush the sides and top with th6
yolk of a beaten egg. Lay the pyramid on a baking tin, and
sake a nice light brown: serve hot.
BRUNSWICK TART.
MIake a crust as for vol au vent; pare and core ten pippin
apples; put them into a stew-pan with some very thinly pared
rind of a lemon, four table-spoonsful of crushed sugar, and
one wine-glass full of sweet wine; cover them closely and stew
until the apples are perfectly tender; then set them aside to
cool; put the paste into a rather deep dish to bake, and make a
rich boiled custard; let it get quite cold; and when the paste
is done and cool, put the apples into it, and then pour over the
custard; this is a delightful dessert.
PASTE FOR CROQUANTS.
Sift half a pound of flour, and quarter of a pound of loaf
sugar together; mix these well with a knife; then stir in as
many yolks of eggs as will make it into a stiff paste; this must
be well stirred; then roll it on a floured board, and cut in the
shape of leaves with a cutter; they are a very pretty ornament
for tarts, or puddings; bake a light brown, as other paste.
RABBIT PIE.
Wash very carefully two freshly killed rabbits, that have been
killed the day before; great care must be used in the washing,
and let them remain in cold water for two hours, to whiten; then
cut them up nicely; lay some very thin slices of corned fat pork in
the bottom of a stew-pan; on these place the rabbits; pour over
this one quart of cold water, and let it simmer slowly for half
an hour; while it is cooking, prepare a nice puff paste, line the
asides of a baking dish with it, reserving a top. Take out the
rabbits, and put the pieces of rabbit and pork into the dish with
213 
PASTRY.
a few blades of broken-up mace; chop up a little fresh parsley
and scatter through as the pieces of rabbit are laid in; take
about a pint of the water in which the rabbits were cooked, and
having rubbed a spoonful of flour and two spoonsful of butter
together, stir it into the water, a very little cayenne to be added;
when the butter and flour are smoothly stirred into the water,
pour it over the rabbits; cover them over with a nice paste, and
bake half an hour; serve hot.
VEAL POT PIE.
Take a shank bone, the neck, or any nice piece of veal; wash
them and joint well, and crack the bones; put the piece into
a stew pan, and on the top lay a bunch of summer savoury
and parsley tied together with an eschalot, add a little salt;
on this pour cold water enough just to cover it; let it simmer
for twenty minutes-then line a stew pot with good potatoe
crust; put in a layer of the separated parts of veal, and cut very
thin slices of corned fat pork, and thin slices of white potatoes;
then another layer of veal, pork, and potatoes; so on until all is
in; then take a pint of the water in which the veal was cooked,
and stir into it two large spoonsful of flour; when smoothly mixed
add a little pepper, and pour it over the meat; cover the top with
paste, close tightly, and bake three-quarters of an hour; should
it become dry make a small hole in the top, and add more of the
broth; it must be baked a nice brown, but care taken that the
paste does not scorch; before lining the pot grease it to prevent
the paste sticking. Serve hot.
CREAMI CRusT.
This is the least objectionable kind of crust which is made; take
either sour or sweet cream, and stir in as much sifted flour as
will make a stiff paste, and add a little salt; if the  cream used
is sour dissolve in it some soda in the proportion of a teaspoonful
to one pint of cream; if sweet cream one half as m,ulh soda;
mould this   i3: ltle as possible.
214 
PASTRY.
APPLE PIE.
Fill a pudding dish with pared and cored apples-the tart
baking apple; fill each hole of the apple with good brown sugar;
cut very thinly the oily part of the rind of two lemons; then cut
it into narrow strips, and lay on the top of the apples; squeeze
the juice of the lemons into a cup and add a little cold water;
pour this over the apples, and sprinkle over more sugar, quite
thickly; then cover the whole with a nice puff paste, and bake
it rather slowly one hour; serve hot. Peaches are very nice
done in the same way, with the stones left in and only pared,
but no lemon, and very little water as they make their own juice.
BAKED APPLE DUMPLINGS.
Prepare a paste as for boiled dumplings; only instead of one
large one, make several small ones; avoid lapping the paste, as
much as possible, after the fruit is introduced; butter the pan in
which they are baked, to prevent their sticking; lay the folded
side down; bake three-quarters of an hour; serve hot; eaten with
cream.
BAKED BLACKBERRY DUMPLINGS.
They are prepared precisely as the apple; cranberries are also
very nice, only the cranberries must be partially stewed and cooled
before putting into the paste. Peaches are very nice, prepared as
the apples.
POTATOE CRUST.
Boil six good sized mealy white potatoes, pare and mash them
through a colander; add a tea-cup of sweet cream, and a little
salt; sift in just flour enough to make them stick and to roll out;
work it as little as possible; if properly made this is an excellent
paste; it must be rolled rather thicker than ordinary paste; it is
excellent for pot pie, or any kind of boiled dumplings. In
215 
boiling dumplings great care is necessary, first to have a nice stout
cloth, which must be kept exclusively for the purpose, washed
and well floured before the dumpling is put in, and tied tightly.
The pot of water boiling when the pudding is put in, and a kettle
of boiling water ready to renew it as the water evaporates, and
not allowed to remain in the water a moment after it is cooked;
served hot.
VOL AU VENT.
Roll off a nice puff paste, about the eighth of an inch in thick.
ness; then with a tin cutter, the size of the dish intended to lay
the pastry on, cut out an oblong shape; lay this on a baking
plate with a sheet of white paper beneath the paste; rub the
paste over with the yolk of an egg; then roll out another piece
of paste an inch in thickness; cut this also with the cutter the
same size as the other; lay this on the other piece of paste, then
with a cutter two sizes smaller, press nearly through the two
pieces of paste in the centre; be careful not to cut entirely
through the bottom of the paste; rub the top with the yolk of
an egg; bake it in a quick oven twenty minutes,  a light brown
color; when  cooked take out very carefully the centre piece
marked by the small cutter; keep the paste warm until ready for
table; then fill in the centre with nicely fricasseed chicken hot,
or stewed oysters, or nicely minced seasoned veal; then lay on the
top piece, and serve hot.
A FRENCII CHICKEN PIE.
Cut up two nice chickens, as for a fricassee; stew them for
twenty nminutes, with a little pepper and salt, and half a pound of
nice veal, and a bunch of thyme and parsley; take the veal olt and
chop it finely, rub the livers of the chickens with the yolks of two
hard boiled eggs; grate one nutmeg and add a little salt; make
this into small balls the size of marbles; make a rich puff paste;
lay a very thin piece in the bottom of a pie dish; then put iD
PASTITY.
C)IG 
PASTRY.
some of the chicken, some of the balls, and four or five very thin
slices of lemon, then more chicken, more balls, a few slices of
lemon; then the rest of the chicken; cut up half a quarter of a
pound of butter, on the top pour on some of the broth in which
the chicken was boiled, cover this with a nice puff paste, bako
half an hour.
BEEF STEAK PUDDING.
Select nice rump steaks, tender and juicy, half an inch in
thickness; beat them with a pounder to break the fibres; trim
off all skin and sinew; peel and chop very finely one onion; slice
three white potatoes very thinly; rub the sides and bottom of
the baking dish with butter, and line the sides only with good
paste; then lay in the steak, sprinkle over a little salt, cayenne
and the chopped onion, some of the sliced potatoes and then lay
on the other steak; on this sprinkle the same seasoning with the
rest of the onion and potatoe; when all is in pour over a wineglassful of mushroom catsup, and one pint of veal, or any
nice broth; cover it up with a nice paste, dip a feather in the
yolk of a beaten egg, and brush over the top; bake one hour;
serve hot.
MINCE MEAT FOR PIES.
Boil five pounds of lean and juicy beef until tender, and
whilst boiling keep closely covered; when cool, chop it very
fine;  chop  very finely  three  pounds  of nice  beef  suet;
seed three pounds of raisins, and chop; three pounds of well
washed and dried currants; two pounds of citron cut into thin
slices; grate only the oily part of the rind of six fresh lemons;
two table-spoonsful of ground cinnamon; siix good sized nutmegs  grated; one tea-spoonful of salt; one tea-spoonful of
ground white ginger; chop finely fourteen good sized pippin
apples; mix these well together; then put it into a stone jar;
cover it with good French brandy, and wine; three parts brandy,
217 
and the rest wine; this must be kept in a cool, dry place, and
improves by keeping.  A little good cider is quite an improver
:nent added just as it is baked
APPLE CHARLOTTE.
Pare eighteen or twenty tart apples, slice themr thinly, put
'hem into a saucepan, with just enough water to moisten them; let
them stew slowly; pare the rind of two lemons very thinly, and
cut into small pieces, and put in; let them cook until quite soft,
keeping tightly covered; when done, stir in some finely powdered
sugar, and a spoonful of butter; pass them through the col.
ander; set them  aside to cool; cut thin slices of bread, and
butter both sides; line a pudding dish with these, bottom and
sides; then pour in the apples; cover the top with bread
crumbs, and bake it a nice brown; then turn it out on a dish
serve with cream.
FRUIT CHARLOTTE.
Take six or eight sound tart apples, pare and grate them;
,quarter of a pound of stale bread grated; half a pound of well
washed currants; half a pound of stoned raisins; strew the bottom
of a pudding dish thickly with some of the grated apple; then
scatter on some brown sugar, on this scatter ground cinnamon
and grated lemon peel, and some pieces of butter cut very thinly;
then strew on some raisins and currants; then some grated
bread; then the remainder of the apples; more sugar, cinnamon,
and a little grated nutmeg, the rest of the raisins and currants;
on this pour one wine-glass of brandy, and one of wine, mixed;
then scatter more bread crumbs, and strew over it thickly, thin
slices of butter; bakle in a slow oven three-quarters of an hour
PEACH POT PIE.
Cover the sides of a Dutch oven with thin potatoe pie-crust;
lay in as many pared peaches as will cover the bottom, or more if
PASTRY.
218 
PASTRY.
you please; spread over them a thin covering of pie-crust; then
put on another layer of pared peaches, and so on, putting peaches
and crust alternately, until you have put in all you wish.  Stir
together three pai ts of water and one of molasses; make a cross
cut in the middle of the pie as you would for pot-pie; pour the
molasses and water into the opening, cover the Dutch oven, and
bake it with a brisk heat-not fierce enough to scorch. I should
think three-quarters of an hour would be about right. The
quantity of molasses must be judged by the acidity of the
peaches. For a peck of good peaches of the usual flavour, about
half a pint of best molasses would be needed, and three times as
much water. This pie is excellent.
BREAD DOUGH PASTE.
This is the best for apple dumplings, peach dumplings, or
berry dumplings; and a good pudding is made by rolling out,
and spreading it very thickly with any kind of jam, or preserves;
then rolling it over carefully, and tie up in a nicely floured
square stout cloth; lay the dough spread with jam lengthwise
in the cloth; have ready a pot of boiling water and drop in the
pudding, and keep it boiling very briskly three-quarters of an
hour; keep a kettle of water boiling on the fire, to renew the
water as it evaporates, as the lightness of the pudding depends
much on the pot being kept full, and boiling until served.
RIPE FRUIT TARTS.
These  are  made of  any kind of fruit; for  gooseberries,
after picking and washing with care, lay them in a deep dish
the centre highest; then sweeten with, to a quart of berries,
a quarter of a pound of good brown sugar, and a cupful of
nice honey;  add a very little water; and cover with a nice
paste, at the edge of the dish a long piece of paste an inch
in width and half an inch in thickness before putting on the top;
press the thumb around the edge of the paste to close it well to
219 
PAsTRY.
prevent the j ai.(  escaping; then pass a sharp knife carefully
around the rim to remove the uneven edges of pastry.   Bake it
in a moderately heated oven; currants ripe, damsons, or blackberries are nice done in the same way, only no honey must be
used with them; only sugar and the least possible water, as they
are juicy; serve hot.  If it is necessary to be very inviting in
appearance, a great improvement is to ice the pie; thus,
ICEING FOR PASTRY.
Beat up the whites of two eggs to a very stiff froth; lay
some of the froth with a feather on the pie, when cooked; over
this thickly sift pulverized loaf sugar; smooth it down with a
broad bladed knife; then sprinkle a little cold water over it to
dissolve the sugar; set the pie again in the oven to dry;when
,the sugar is crusted, which will be in a few minutes, remove it
and serve cold.
Ri-UBARB PIEs.
Peel with care the tender stalks of the pie plant; cut them
about an inch in length; lay them in the baking dish, alternately
a layer of the plant and thickly scattered good brown sugar and
very thin slices of fresh lemon, until the dish is filled; but no
water as the plant is very juicy; then cover with a nice paste;
bake three-quarters of an hour; ~-n),ther nice way is to stew
the plant to a rich jam, and fill pafits after it is cold, like cranberry tarts.
APPLE PIE.
Prepare nice tart apples by paring and coring, and stew
them until tender; whilst stewing, grate in the oily part of the
rind of a fresh lemon; when done, stir in a large spoonfuil of
either rich cream or good butter, andI grate in a little nutmeg;
I sweeten to the taste; mix it well together; lay on the margin
220 
PASTRY.
of the dish a thin piece of pastry, then put in the apples; cever
it over with a rich puff paste; turn the edge with a knife; bake
in a quick oven, as the paste is the only thing to cook. This is
nice iced in the summer when eaten cold. When dried apples
or peaches are used, they must be put to soak the night before
using, and well washed; for peaches, orange peel must be used
while they are stewing; for juicy fruit pies, such as cherries,
blackberries, &c., it is a good plan to invert a small teacup in
the centre of the dish; it prevents a loss of the juice, as the
juice is drawn beneath the cup.  Also in oyster pies.
TO NEUTRALIZE TilE ACID IN FRUIT PIES AND PUDDINGS.
A large quantity of the free acid which exists in rhubarb,
gooseberries, currants, and other fruits, may be judiciously corrected by the use of a small quantity of carbonate of soda without the least affecting their f     t, so long s,s to,o luch soda is
not added.   To an ordinary sized pie or pudding as much soda
may be added as, piled up, will cover a shilling, or even twice
such a quantity, if the fruit is very sour.  If this little hint is
attended to, many a stomach ache will be prevented, and a vast
quantity of sugar saved, because, when the acid is neutralized
by the soda, it will not require so much sugar to render the tart
sweet.
CIHERRIES, TO KEEP.
Cut the stalks carefully from sound and perfectly dry cherries,
and put them into clean and dry bottles; when full, cork them
tight, and rosin or seal them; bury them in the ground, with the
corks downwards.
GOOSEBERPRIES, TO KEEP.
When the weather is dry pick the gooseberries that are full
grown and not ripe; pick off the tops and tails and put them
into open-mouthed bottles; gently cork them with quite new
15
221 
PASTRY.
corks; put them in the oven after the bread is..drawn, and let
them stand until shrunk a quarter part; then take them out of
the oven and immediately beat the corks in tight, cut off the
tops, and rosin them tightly down, set them in a dry place, and
if they are well secured from the air they will keep the year
round.
BO0ILED APPLE DUMPLINGS.
Sift into a pan two pounds of best flour; on this pour from
the kettle as much boiling water as will make it a very stiff
paste; add half a teaspoonful of salt; when mixedi turn it out
on the floured paste-board and roll it out rather thin, using a
knife to mix and arrange it. Then have ready the pudding
cloth, well floured as directed, and put in as many sliced tart
apples as the paste will hold; roll it up and put it into the prepared cloth; have the pot of water boiling and drop it in; renew the water with boiling water as it evaporates; boil thirty
minutes, then drain and serie.
RICH MINCE P[ES.
Take four pounds of beef, boiled and chopped fine; pick and
chop three pounds of suet, wash two pounds of currants and one
of raisins; grate the peel of two lemons, and put in the juice;
pound a spoonful of dried orange peel, slice an ounce of citron,
and chop twelve large apples; mnix these together with three
pounds of sugar, half a pint of wine, and the same of brandy
and sweet cider to make it a proper thickness; put in mace
and nutmeg to your taste.  If the cider is not sweet, you must
put in more sugar before the pies are baked; cut several places
in the top of each with a pair of scissors.
222 
PASTRY.
MINCE PIES.
Take four pounds of beef after it has been boiled and chopped, one of suet, two of sugar, two of raisins, and four of chopped apples; mix these together, with a pint of wine and cider, to
make it thin enough; season to your taste with mace, nutmeg
and orange peel; if it is not sweet enough, put in more sugar.
Warm the pies before they are eaten. Where persons are not
fond of suet, put butter instead, and stew the apples instead of
so much cider.
CORN PIE.
Take a young tender chicken and cut up as for frying, salt it
and let it lay for several hours; then take eight or twelve ears of
corn, if large eight will do, grate it off the cob, scrape all that
adheres, to this add three or four well beaten eggs, quarter of a
pound of butter, seasoned highly with pepper, and one pint of
new milk. Put in the chicken and the liquid which is around
it.  If more sal; be required stir it up well before putting in.
Put the above in a pan deep enough to allow of its puffing
When it first begins to cook stir it well several times, as the richness is apt to settle. When it begins to puff mash it down.
Bake it in a moderate oven an hour and a half; brown it before
taking it out.
CHICKEN PIE.
Cut up the chickens, and if they are old, boil them fifteen
minutes in a little water, which save to put in the pie; make a
paste like common pie crust, and put it round your pan or dish;
lay in the chicken, dust flour over, and put in butter, pepper
and salt; cover them with water, roll out the top crust quite
thick, and close the pie round the edge; make an opening in the
middle with a knife; let it bake rather more than an hour. If
you warm a pie over for the next day, pour off the gravy and
warm it separately, and add it to the pie.
223 
PASTtY.
PLAIN OYSTER PIE.
Take from the shell as many oysters as you want to p)ut into
the pie; strain the liquor, put it with them over the fire and give
them one boil; take off the scum, put in, if you wish to make
a small pie, a quarter of a pound of butter, as much flour mixed
in water as will thicken it when boiled, and mace, pepper, and
salt to your taste; lay a paste in a deep dish, put in the oysters
and cover them with paste; cut a hole in the middle, ornament
it any way you please, and bake it. A shallow pie will bake in
three-quarters of an hour.
ANOTIIER.
Take fifty oysters-strain the liquor-line a dish with good
crust, take two hard-boiled eggs, chop them fine, mix them with
a slice of bread crumbled fine; add two ounces of butter; pepper,
salt and nutmeg to your taste; then to each layer of oysters
sprinkle some of the mixture; it is best to reserve some of the
oyster liquor for gravy.  To be served in a gravy dish.
A RICH OYSTER PIE.
Strain off the liquor from the oysters, and put it on to boil,
with some butter, mace, nutmeg, pepper and salt; just as it
boils, stir in a thickening of milk and flour; put in the oysters,
and stir them till they are sufficiently stewed; then take them
off, and put in the yolks of two eggs, well beaten; do not put
this in while it is boiling or it will curdle. Line a dish, not
very deep, with puff paste; fill it with white paper, or a clean
napkin, to keep the top paste from falling in; put on a lid of
paste and bake it. When done take off the lid carefully; take
alit the paper or napkin, and pour in the oysters.  Send it hot
Io table.
224 
PASTRY.
OYSTER SAUCE.
Plump the oysters for a few minutes over the fire; take them
out and skim the liquor; stir in some flour and butter mixed together, with a little mace and whole pepper, and salt to your taste;
when it has boiled long enough, throw in the oysters, and add a
glass of white wine; let all just simmer, and then serve. This
is very nice for breakfasts, or for beefsteaks as a sauce.
PASTIES.
Rub a full quarter of a pound of lard into two pounds of flour.
Beat the whites of two eggs light, and mix in two half pints of
water; wet the flour, leaving out some to work the crust with;
take one pound of butter, roll out the crust four times, each time
putting in with a knife a quarter of the butter. Use flour
freely when rolling out. Cut it round, lay in your preserve or
apple, which must be dry; turn over the paste to join a half
circle, nip the edge with the thumb and finger to confine the
preserve, dip the hand in water, pass it lightly over the paste,
then sift sugar thick upon them and bake in a quick oven,
RECEIPT nOR SHELLS.
Take one pound of sifted flour, and one pound of butter; use
no salt; make the flour into a stiff paste, with very cold water,
touching with the hand as little as possible; then roll thin; cut the
butter in small pieces, and lay half of them on the paste; flatten
each down by a quick pressure of the hand; dredge flour lightly
over the surface, and fold together, first lengthwise, then crosswise into a small lump; roll out again, lay on the remainder of
the butter in the same way-sprinkle lightly with flour, fold
together, and roll out as thin as possible; dredge again, fold
together, and roll out into a wafer-like sheet, which, having
dredged, fold lightly into a roll about three inches wide; cut the
whole of this into squares, flatten each square with the rolling.
pin, and cut out with your shell-cutter; having prepared two of
these, take with a small round cutter a circular piece from the
centre of one, and lay the rim thus made  upon the whole shell
Bake fifteen minutes in a very quick oven; watch them carefully,
as much depends on the baking. When properly made they
will rise to the height of two and a half or three inches
225 
PASTRY.
QUICK PASTRY.
One bowl cf lard, one bowl of water, three bowls of flour; mix all
well together, and roll out, using patent flour as at page 206
226 
PUDDINGS, FRITTERS, &a.
PREPARATIONS OF PUDDINGS.
IN the preparation of puddings, the best articles, as in all cooking, should be used; there is no economy in employing inferior
butter in cooking, as good materials are often spoiled and rendered unpalatable, and in fact unwholesome, by bad butter and
stale eggs. The suet which is used for puddings should always
be fresh and very finely chopped, all the strings and pieces of
skin being carefully removed.  The milk for very many puddings
should be boiled, and great care observed in the boiling. A
porcelained saucepan is the best to use for milk, and should be
kept exclusively for the purpose. In beating eggs, always separate
the yolks from the whites, it tends to make the pudding lighter 
use either an "egg whisk," or a broad bladed knife; break each
egg separately in a saucer, as one doubtful egg may spoil the
whole. In making batter pudding, add only a part of the flour
at first, to prevent lumps; when all the required quantity of flour
is sifted and stirred in with the milk, then add the beaten eggs,
and the remainder of the milk. All puddings in which berries
are used, require more flour than those without; and it must be
remembered, to add the berries last in compounding the pudding; whilst it is boiling it requires frequent turning over,
or the fruit will settle to one side; it must be kept constantly
boiling, and a kettle of boiling water at hand to replace the water
which evaporates Have a pudding cloth kept expressly for the
purpose, made of the thickest twilled cotton, and always before
using it wash it well in hot water, and flour it well before
pouring in the pudding; the seam of the bag must be on the
(227) 
PUDDINGS, FRITTERS) &A.
outside, and a strong twine string attached for tying. These
details are very necessary to the uninitiated. In baking puddings, always butter the dish well to prevent it sticking.
A LIGHT BATTER PUDDING.
Beat very lightly as directed ten eggs; when light, stir in
twelve table-spoonsful of sifted flour with a knife; to this
add one quart of good new milk, and a little salt; stir well,
and pour into a floured bag; put into boiling water, and boil
one hour and a half.
WHITE POTATOE PUDDING.-BAKED.
One pound of potatoes boiled and mashed very smoothly; cream
one pound of sugar and one pound of butter well together;
beat ten eggs very lightly, and add to the sugar and butter;
then mix in the potatoes, if perfectly smooth; one wine-glass
of wine and one of brandy, and a large spoonful of orange flower
water, with one tea-spoonful of grated nutmeg and cinnamon
mixed; beat these well together, and stir in a cup of cream;
pour it into a dish, and bake it in a quick oven, a nice brown;
serve hot.
WHITE POTATOE PUDDING.
Take six or eight good sized white potatoes, and boil them; skin
and mash through a colander; beat to a cream three-quarters of a
pound of good butter, and three-quarters of a pound of good
brown sugar; when beaten to a cream, whip the yolks of eight
eggs very light, and stir into the butter and sugar; grate in half
a nutmeg, a wine-glass of rose-water, a wine-glass of brandy and
wine mixed; stir this also in; beat it well together, then slowly
mix in the mashed potatoes; the lightness of this depends on the
beating; have the dishes ready lined with puff paste, and put in
the above mixture; bake half an hour.
228 
PUDDINGS, FRIITTERS, &AC.
SWEET POTATOE PUDDING.
Grate three or four good sized raw sweet potatoes; lay some
slices of good butter into a dish; on this sprinkle some of the
grated potatoes, about one half; grate on the potatoe half a nutmeg, and a very little cinnamon, and scatter over two large
spoonsful of brown sugar; then the rest of the potatoes; more
butter and sugar; and mix one wine-glass of rose water, and a
cup of cream together; and one wine-glass of wine and brandy
mixed; stir all these ingredients well together; bake very slowly
two hours; serve hot as a dessert.
COCOANUT PUDDING.
Grate one pound of cocoanut carefully; beat to a cream one
pound of crushed white sugar, and half a pound of good butter; beat the whites of eleven eggs to a stiff froth; stir the
cocoanut, butter and sugar, well together; add one wine-glass
of rose water, one wine-glass of wine and brandy mixed; beat
these well; grate in half a nutmeg; and add lastly the froth of
the eggs; have the dishes ready lined with puff paste, and bake
half an hour.
LEMON PUDDING.
Stir to a cream, one pound of butter, and one pound of sugar,
grate in the oily rind of three fresh lemons, and squeeze in the
juice; mix this in with the butter and sugar; beat very lightly
the yolks of eleven eggs; add to the butter and sugar one wineglass of wine and brandy mixed, with one wine-glass of rose
water; beat these in well; lastly, stir in the eggs. Line the
dishes with puff paste, and bake half an hour. It is most economical to make lemon and cocoanut puddings on the same day,
as ta. yolks can be used for the lemon pudding, and they will
keep for several days if kept in a cool dry place.
229 
PUDDINGS, FRITTERS, &C.
ANOTHER LEMON PUDDING.
One pound of good butter beaten to a cream with one pound
of pulverized loaf sugar; beat the yolks of ten eggs to a froth, and
stir into the sugar; grate the rind of two lemons, and squeeze
the juice; add then one wine-glass of brandy, one of wine, and
one of rose water; mix these in well, grate four water crackers
and stir in, and beat all well together; have ready the puff paste
in the dishes, put in this mixture, and bake half an hour.
PUMPKIN PUDDING.
Boil and squeeze through a stout cloth the pumpkin which has
been nicely stewed, squeeze it very dry; to two pounds of pumpkins thus drained add three-quarters of a pound of good brown
sugar, and three-quarters of a pound of butter smoothly creamed;
stir them into the pumpkin; a tea-spoonful of pounded mace
and grated nutmeg, and a little ground cinnamon to be added;
then one wine-glassful of wine and brandy mixed; beat these
all together well; lastly add the yolks of eight well beaten eggs.
Line the dishes with puff paste, and fill with the above; bake
half an hour.
ALMOND PUDDING.
Blanch by pouring hot water on half a pound of best
almonds; rub them in a mortar with rose water to prevent their
oiling; they must be rubbed to a smooth paste; cream half a
pound of good butter, and half a pound of white sugar; when quite
smooth and light stir in the almond; then add one wine-glass of
wine and brandy mixed, and one wine-glass of rose water; then beat
separately the whites from the yolks of seven eggs; first stir in the
yolks, and then the whites, beat all well together, line the dishes
with puff paste, and bake as long as a custard only.
APPLE PUDDING.
Put four or five good sized pippins in a sauce-pan; on them pour
a teacup of water, cover tightly, and let them steam over a slow
230 
PUDDINGS, FRITTERS, &C.
Ire until perfectly tender, then mash them carefully through a
colander, to remove the cores and skins; stir to a cream four
large spoonsful of good brown sugar, and two of putter; mix
these with the apples, then stir in one pint of rich cream; grate
five hard crackers into the mixture, and half a nutmeg; beat
the yolks of eight eggs very light, and stir lastly the whites of
four eggs beaten to a stiff froth; this must be well beaten;
butter a baking dish and bake as a custard.
AMERICAN PUDDING.
Put on a pint of new milk to scald; while this is heating,
stir three large spoonsful of rice flour into a cup of milk; when
quite smooth stir it into the boiling milk, add a little salt, and
a large spoonful of butter; grate in the oily part of the rind of
a lemon, and add also some nutmeg and one wine-glassful of
brandy; beat these all together, add three large spoonsful of
good brown sugar, beat five eggs very light, and stir in; butter
a dish and pour it in; bake as long as custard.
MARLBOROUGHI PUDDING.
Grate half a pound of pippins, stir to a cream one-quarter of
a pound of sugar, and a quarter of a pound of butter, and add the
grated apples; grate the rind of a fresh lemon, whip very light
five eggs, and beat all well together; line a dish with puff paste,
and put in the above; bake half an hour.
TAPIOCA PUDDING.
Soak over night a tea-cup of the best lump tapioca in milk;
the next day boil one pint of new milk, and stir in the tapioca
which has been soaked; then stir a large spoonful of butter and
a little salt, two large spoonsful of sugar, one wine-glass of
rose water, and a little grated nutmeg; then beat four eggs very
light and stir in; mix all well together, and bake in a dish half
an hour. Sago is very nice prepared in the same way.
231 
PUDDINGS, FRITTERS, &C.
RICE PUDDING, OR " RIZ AU LAIT."
This pudding if properly prepared is better without eggs;
wash a coffee-cupful of rice well; put it into one quart of new
milk over night to soak; in the morning add a large spoonful of
butter, a little salt, grated nutmeg, and a little ground cinnamon, then one pint more of new milk; then put it into the
oven; and when it has begun to warm stir the pudding without
removing from the oven; stone a quarter of a pound of the best
raisins, and add at this time; then let it cook until the rice is
perfectly done.
BAKED FLOUR PUDDING.
Beat very light six eggs, separating the whites from the
yolks; sift into a pan seven large spoonsful of wheat flour; on
this pour some milk, just enough to make a smooth batter; then
stir in the yolks of the eggs, and a very little salt; then the
remainder of the milk, which must be in all a quart; a large
spoonful of brandy stirred in; then add the whites beaten to a
stiff froth; butter a baking dish, and pour in the batter. The
lightness of this pudding depends on the whipping of the eggs.
Bake it in rather a quick oven half an hour; send to table the
instant it comes from the oven; serve with it "wine sauce."
A RICH WINE SAUCE.
Stir into a table-spoonful of sifted flour, one half pint of cold
water; mix it perfectly smooth; put this into a very clean saucepan, and put it over the fire; let it simmer until it becomes a
starch; then rub to a cream half a pound of good brown sugar,
and a quarter of a pound of good butter; when it is well creamed
stir it into the starch; then add a wine-glass of wine, and a
table-spoonful of orange flower water; just as it is done grate in
a little nutmeg; this is a very delightful sauce.
232 
PUDDINGS, FRITTERS, &O.
A DELICATE PUDDING.
Put into a clean saucepan one quart of new milk; when boling stir in slowly one quarter of a pound of rice flour, one quarter of a pound of good brown sugar, and a large spoonful of butter; beat these well together; add some grated nutmeg, and a wineglass of wine; stir these well; when cold beat three eggs, and stir
them in; then pour it into a dish, and bake half an hour a light
brown.
COTTAGE PUDDING.
Beat to a cream one cup of good brown sugar, and two large
spoonsful and a half of good butter; when well creamed stir in
one well whipped egg, a little grated nutmeg, and a large spoonful
of orange flower watei; sift into a pan one pint of flour, and stir
in two tea-spoonsful of cream of tartar; dissolve in a cup of new
milk a teaspoonful of best soda; mix the flour and eggs and
spice together; then add the milk and soda; beat these well to.
gether; butter a baking dish and pour in the pudding; bake
half an hour; serve with wine sauce. This makes a delightful
cake, by adding two eggs, and when iced, is better than pound
cake.
Swiss PUDDING.
Lay alternately in a baking dish slices of nice tart apples; on
these sprinkle sugar and the grated oily rind of a lemon, and
then crumbs of stale rusks which have been soaked in milk;
then more slices of apples, sugar, and crumbs of rusks; cut very
thin slices of butter and lay thickly on the top; over this sift
thickly pulverized sugar; bake one hour, and send to table in
the same dish.
HOMINY PUDDING.
Take from your hominy, when nearly done, a pint of tho
liquor; put into it while hot a lump of fresh butter, say a quarter
233 
PUDDINGS) FRITTERS, &G.
of a pound, fear eggs, and the juice of half a lemon with the rind
grated into it; sweeten to your taste with powdered loaf sugar;
bake in a rich paste.
WHORTLEBERRY PUDDING.
Sift one quart of corn meal into a pan, on this pour half a pint
of boiling water, and half a tea-spoonful of salt; wash carefully
one quart of whortleberries; drain them in the colander; stir
them into the meal; then stir in as much good molasses as will
make it a very stiff batter; mix these well; then add four tablespoonsful of sifted flour, and dissolve a tea-spoonful of best soda in
half a cup of water; add this just as the pudding is put into the
bag; have ready a pot of boiling water, and keep it boiling for
five hours; tie the bag very closely and tight, as the fruit is
juicy, and therefore it requires no space for swelling. Serve hot
with wine sauce.
A DELICIOUS PLUM PUDDING.
Take half a pound of stoned raisins, half a pound of currants
well washed and dried, four lemons grated and the juice, half a
nutmeg grated, half a tea-spoonful of ground cinnamon, half a
tea-spoonful of salt, one pound of bread crumbs, half a pound
of brown sugar, seven eggs well beaten, three-fourths of a pound
of finely chopped beef suet, one-fourth of a pound of thinly cut
citron, two glasses of brandy, and two glasses of wine; break
the eggs into a large pan; beat themn very lightly; then add the
spice, salt, lemon peel, and the fruit and bread crumbs; lastly
the wine and brandy; put this into a floured bag; have ready
a pot of boiling water, and boil four hours. Serve with a rich
wine sauce.
SUPERIOR SAUCE FOR PLUIJM PUDDING.
Beat tile yolks of six eggs with four spoonsful of sifted sugar
and butter mixed together; have ready a pint of boiling cream to
234 
PUDDINGS, FRITTERS, &a.
mix with your yolks; afterwards put it on the fire and stir it
until it is of the consistency of sauce, then add to it a good winegiass of brandy.
APPLE CORN MEAL PUDDING.
Pare and core twelve pippin apples; slice them very thinly;
then stir into one quart of new milk, one quart of sifted corn
meal; add a little salt; then the apples, four spoonsful of
chopped suet, and a tea-cup of good molasses; mix these well
together; put into a buttered dish, and bake four hours; serve
hot, with wine sauce.
BAKED INDIAN PUDDING.
Put on to boil one quart of milk; as soon as it boils, stir
in slowly sufficient meal to make a stff batter, and a little salt;
when cool sift in two large spoonsful of flour, and molasses to
make it sweet, one tea-spoonful of ground white ginger, and half
a grated nutmeg; beat these well together; then add four well
beaten eggs, and half a pound of finely chopped beef suet; let this
bake five hours in a moderately heated oven; serve hot, with
nice wine sauce.
BOILED BATTER PUDDING.
Mlix eight large spoonsful of sifted flour into some milk to a
smooth paste; then add the remainder of the milk, which must
be only a quart in all, including that mixed with the flour; beat
very light six fresh eggs, separating the whites from the yolks;
stir in first the yolks with the milk and flour, lastly the whites,
then a little salt; stir all together well; pour this into the
scalded and floured bag, observing the directions already given
under the head of " Puddings;" boil this one hour and a half,
taking care to tie the bag tightly; serve with wine sauce.
A NICE SUMMER SAUCE.
Beat to a cream four large spoonsful of good brown sugar,
with two large spoonsful of good butter; add slowly a wine
235 
PUDDINGS, FRITTERS, &C.
glass of wine; beat this to a froth; add one table-spoonful of
orange flower water; when quite white and light, set it upon the
ice to harden; before sending it to table, grate a little nutmeg
over it, and sprinkle a very little ground cinnamon; this is very
nice with fritters, pancakes, and puddings.
A RiaC WINE SAUCE.
Rub to a cream four large spoonsful of good brown sugar,
and two large spoonsful of butter; stir it into a tea-cup of hot
water; pour this into a very clean sauce pan, and set it on some
coals; stir it steadily until it boils, then add either rose water
or lemon juice to flavour it; then give it another quick boil,
and add a wine-glass of wine and brandy mixed; if stirred properly a rich foam will be on the top; before sending to table,
grate on the sauce a little nutmeg, after it is in the turreen. The
reason why the stirring is necessary while cooking, is to prevent
the butter becoming oily.
PANCAKES.
Sift into a pan a full half pint of flour; add slowly one pint ot
new milk; stir this until quite smooth; then beat four eggs very
light, separating the whites from the yolks; add first the yolks,
then the whites, beaten to a stiff froth, and a little salt; then if
too thick for running freely from the spoon, add a little more
milk. Have ready a clean hot frying pan, with a small piece of
butter and sweet lard mixed; just enough to grease it, no more;
then pour in some of the latter; brown it nicely on one side;
then with a broad bladed knife turn skilfully the other side and
brown it; they must be brown and crisp; have ready a hot dish;
roll each cake twice over on the dish, and lay them lengthwise,
until the dish is full; they are very nice if properly prepared;
serve hot, with the " summer sauce," made as directed.
GERMAN PUFFS.
Sift eight table-spoonsful of flour into a pan, stir in one quart
of new milk very slowly; when quite smooth, add the yolks of
226 
PUDDINGS) FRITTERS, &,C.
eight well beaten eggs; a little salt; and then add the eight
whites, whipped to a stiff broth; pour into greased cups, and
bake twenty minutes; serve hot, with wine sauce.
FRITTERS.
Put on to boil one pint of new milk; mix into a pint of sifted
flour, as much new milk as will make it a stiff smooth paste, and
add a little salt; then stir this paste slowly into the boiling milk,
stirring well to prevent its scorching or being lumpy; remove it
from the fire, and stir in a large lump of butter and the grated
oily part of the rinds of two fresh lemons; beat this well to prevent
the butter becoming oily; set it aside to cool; then beat very lightly
four eggs; add the eggs when it is cool; much depends on these
being well beaten.   Have  ready a clean frying  pan; put it
over a brisk, clear fire, and put into it two large spoonsful of
fresh good lard; as soon as it becomes heated, drop in from
a spoon the fritters, a spoonful for each one; the batter must be
stiff enough just to drop from the spoon; brown one side first,
then turn them and brown the other; have the colander hot by
the fire, to lay the fritters in as they are cooked, to drain off all
fat. Thus continue until all are done; when dished, sift over
them pulverized sugar; arrange them on the dish neatly. If
these directions are observed, fritters are not unwholesome; it is
the miserable fatty, tough articles so called, which have brought
fritters into disrepute.
FRITTERS, ANOTHER MODE.
Put a piece of butter the size of an egg into a pint of water;
let it boil a few minutes, then thicken it very smoothly with a
pint of sifted flour; let it remain on the fire for two or three
minutes, stirring well all the time to prevent lumps or scorching;
then set it aside to cool; beat six eggs separately to a stiff froth;
when the paste is cool beat in the eggs very lightly; on the
beating depends the lightness of the fritters; grate in half a nut.
meg, and a little ground cinnamon; fry in boiling lard, make out
16
237 
PUDDINGS, FRITTERS, &(.
the fritters the size of eggs, have ready a hot colander, drait
off the fat as they are fried a nice brown, sift sugar over them,
and serve hot, with wine sauce.
SPANISHII FRITTERS.
Sift one quart of flour, mix into it as much milk as will make
it rather a soft dough, beat up one egg and a little salt, stir these
well together, add a large spoonful of yeast, set it to rise early
in the morning; when quite light, mix in two large spoonsful
of melted butter; then make it into balls the size of a walnut,
and fry in boiling lard a nice brown; drain them in a hot colander as the others; serve hot, with wine sauce.
GERMAN FRITTERS.
Cut into nice slices about half an inch in thickness a stale loaf
of bread; beat four eggs very light, add three large spoonsful
of good brown sugar, a little grated nutmeg, a table-spoonful of
orange flour water; and then pour in one quart of new milk;
stir these well together; remove the crust from the sides of the
bread, cut the slices in half, and lay them in a deep dish; on
them pour the above prepared eggs, milk, &c.;  et the slices absorb all the custard; then have ready a clean I:-n, g:;-se it
with butter; and when quite hot lay in carefully the slicesS of
prepared bread, brown both sides a nice color; lay them on a
hot dish, and sift over them ground cinnamon, and loaf sugar as
for waffles; serve hot; this is a very nice dessert.
" SAVE ALL" PUDDING.
Always save carefully pieces of bread, they are useful for
many purposes. Put any scraps of stale bread that may be in
the " save-all jar" (for every good housekeeper has one) into
a clean saucepan, say half a pound of scraps; on these pour one
quart of new milk, set it in a warm place covered closely, and
238 
PUDDINGS, FRITTERS, &C.
let them soak and soften gradually; when perfectly sift, press
them through the colander; then add two large spoonsful of
good brown sugar; beat these well together; then whip very
lightly three eggs and stir in; then three spoonsful of well
cleansed currants, some grated nutmeg, a little cinnamon, and
one wine-glass of wine and brandy mixed; beat these all well
together; butter a baking dish, and put in this compound; on the
top just as it is put into the oven, strew two spoonsful of finely
chopped beef suet; bake a nice brown three quarters of an hour.
Serve hot.
GREEN CORN PUDDING.
Take two quarts of grated corn, one quarter of a pound of
butter, one pint of milk, two eggs, and one table-spoonful of
flour; salt to your taste; beat these well together. Bake it three
quarters of an hour in a slow oven.
CHEE,SE CAKE.
Four eggs well beaten, stirred into two cups of boiling milk;
then put your pan containing the milk and eggs on some coals
or a stove; stir them until it curdles; then strain off the whey,
and let the curd cool; grate six ounces of sponge cake, or any
other light cake that is stale, and mix with the cold curd;
cream half a pound of butter, and half a pound of sugar; add a
wine-glass of brandy and wine mixed; spices and rose water;
then mix all your ingredients together; add the rind and juice
of one lemon, just before putting into the paste; have ready a
nice puff paste; put in your mixture, and bake in a slow oven.
LEMON CHEESE CAKE.
Grate with care the oily rind of three fresh lemons; rub this
with a quarter of a pound of loaf sugar pounded, until perfectly
239 
PUDDINGS, FRITTERS, &C.
incorporated with the sugar; then add by degrees half a pound
of good fresh butter; beat very light the yolks of six eggs, and
add; mix these well together; then line a dish with puff paste
and put in the above mixture. Bake three quarters of an hour;
serve hot.
CHEAP PUDDING, AND GOOD.
Put on one quart of milk to boil; into this stir as much corn
meal as will make rather a stiff batter; chop very finely half a
pound of beef suet; wash very carefully one pint of dried peaches,
and stir in; the meal must cool before the peaches and suet are
added; stir in half a tea-spoonful of salt, a tea-spoonful of ground
ginger, and a large cup of sifted wheat flour; beat these all well
together; have ready the pudding cloth or bag as directed; put
in the compound, tie it rather loosely allowing for swelling, and
put it into a pot of boiling water. Boil four hours; serve hot
with wine sauce.
ENGLISH PUDDING.
Grate four Naples biscuits, pour over them one pint of scalding cream, or rich new milk; cover it closely until cold; then
add some grated nutmeg, the yolks of four well beaten eggs,
two whites beaten to a froth, and two large spoonsful of
powdered sugar; the grated rind of one lemon, and half a tablespoonful of sifted flour; mix these well together and put into a
china bowl, tied closely with a cloth, and boil one hour; the
water must boil when it is put in; serve hot, with rich wine
sauce.
BAKED APPLE PUDDING.
Pare and core nine larged sized tart apples; stew them until
quite soft; beat them whilst hot, with a quarter of a pound of good
butter; sweeten to taste, grate half a nutmeg, pound or roll oae
11,-to 
PUDDINGS, FRITTERS, &,C
quarter of a pound of water crackers, one wine-glass of wine and
brandy mixed, one table-spoonful of rose water or the rind of a
lemon grated; mix these well together; when cold add one pint
of rich cream, and the yolks of five eggs when well beaten;
have ready a nice puff paste; line the dishes and pour in the
mixture; bake a light brown.
QUINCE PUDDING.
Take six quinces, pare them, cut them in quarters, and stew
them in a little water with lemon peel; cover them and let them
cook gently till soft, when mash, or rub them through a sieve;
mix them with sugar till very sweet, season with mace and nutmeg; beat up four eggs and stir in with a pint of cream; bake
it in paste.
POTATO PUDDING.
Take a pound and a half of well mashed potatoes; while they
are warm put in three-quarters of a pound of butter; beat six
eggs with three-quarters of a pound of sugar, rolled fine —mix
all well together, and put in a glass of brandy; season with nut,
meg, mace or essence of lemon, and bake in paste.
COCOANUT PUDDING.
Take three-quarters of a pound of grated cocoanut, with the
brown skin taken off, half a pound of sugar, the same of butter, the whites of six eggs, beaten light, half a pint of cream, a
glass of brandy, or rose-water, and a quarter of a pound of
crackers pounded fine, beat them together and bake in paste. If
you wish the pudding rich, take a pound of butter, the  samne
quantity of cocoanut, of sugar and whites of eggs, oinitting thb,
crackers and cream. Season as above. This quantity will fill
six dessert plates of large size.
241 
PUDDINGS, FRITTERS, &(.
COCOANUT PUDDING.
Cut with a pen-knife the rind off three cocoanuts; grate them
fine, then add one-quarter of a pound of butter, three-fourths
of a pound of sugar to every pound of cocoanut; let the butter
and sugar be well incorporated first; then to each pound add the
whites of nine eggs beat to a froth; six crackers rolled fine, or
the same amount of dry bread wet with a wine glass of rosewater, (a wine-glass of wine is good but not needful,) and all the
milk of the nuts; a little variation of the above is to use five
eggs, putting in both yolks and whites; the three nuts makes
one and a half pounds, or twelve small puddings.
COCOANUT CUSTARD.
One nut grated into one pint of milk and three eggs, sugar to
taste, butter the size of a walnut; grate in the outside of a
lemon, and add nutmeg.
CUSTARD PUDDING.
Beat together the yolks of five eggs; add one quart of milk;
sweeten with white sugar to taste; flavor with French extract
of vanilla and nutmeg; if baked in cups let there be cold water poured in a pan, and the cups placed in that for the oven, to
prevent injuring the china; if in a basin, cut a little bread very
thin, first spreading it with butter, and lay on the top.
DRIED APPLE PUDDINGS.
Stew one quart of dried apples well, sift them through a colander, and add one pound of butter beaten light with an equal
weight of sugar; beat seven eggs light, and mix all together, flavoring to the taste; mace, nutmeg and rose-water make them excellent, orsqueezein the juice of four oranges or lemons; cream may
be used in place of so much butter. These puddings are deli.
eious, and may be made at mid-winter, when green apples cannot
be obtained
t42 
PUDDINGS, IA'ITTERS, &C.
APPLE PUDDINGS.
Three-quarters of a peck apples pared, cored arid stewed soft;
then run through a colander, and while yet hot put in a pound
of butter, cut in thin slices, and stir it well to keep it from oiling; when quite cold beat ten eggs to a froth, and put in
about a pound of sugar, with one nutmeg, grated; bake in
crust.
FLEMISH PUDDING.
Prepared corn boiled as usual, and put in the mould to cool;
when cold turn it out in the dish to serve; then beat up the
white of an egg and powdered sugar, as for iceing; spread it over
the flummery; bake a few minutes; eat with sweetened cream.
ADELAIDE'S PUDDING.
Pare and core six apples, fill up the cores with sugar and cinnamon; make a batter of one egg, patent flour, one teaspoonful
of salt; pour round and bake. Serve hot, with sauce.
LEMON PUDDING.
One-fourth and one-eighth of a pound of butter, one-fourth
and one-eighth of a pound of sugar, one lemon, one glass rosewater, and four eggs; bake in crust. This quantity makes two
puddings.
A BIRD'S NEST PUDDING.
Pare and core some apples, enough to fill a deep dish; they
should be ripe, and such as will cook easily. Make a custard
of five eggs to a quart of milk, and sugar and nutmeg to taste;
pour this over, and bake half an hour.
SODA CRACKER PUDDING.
Four soda crackers, soaked in three tea-cups of cold water,
two lemons, and two tea-cups of sugar.
243 
PUDDINGS, FRITTERS, &C.
A YANKEE WAY
Five and a half cracklers, and a quarter of a pound of butter;
sweeten to taste; three lemnons, and nutmeg.
ANOTHER.
Three soda crackers, one pint warm  water-let them soak
awhile; then three tablespoonsful of vinegar, and sugar the same.
Make it between two crusts.
APPLE FRITTERS, OR BEIGNET DE POMME.
Sift one pound of flour into a pan, stir in as much new milk
as will make it a stiff batter, and one large spoonful of good
yeast and a little salt, set it to rise; when risen grate the rind
of two lemons carefully, and two well beaten eggs; mix these well
into the batter, then set it to rise again until wanted for dessert;
then have ready about eight or nine tart apples, pared and sliced
half an inch in thickness, then dip each slice of apple into this
risen batter and drop them into boiling lard-of which there
must be plenty in the pan; as they brown on one side, turn them
and brown the other, and lay them  in a hot colander to drain;
as they are laid on the hot dish for table sift over each layer
ground cinnamon and loaf sugar. These we very nice.
FRITTERS WITH YEAST
Make a batter of one pint of milk and as mauch flour as will
form it, salt and five tablespoonsful of yeast. Put this in a warm
place three hours before dinner. Just before boiling them, beat
up one egg and add. These fritters are lighter, absorb less fat,
and are of course more wholesome than any other
244 
COFFEE, CHOCOLATE, AND TEA.
(245) 
COFFEE, CHOCOLATE AND TEA.
OF this berry the Mocha is the best esteemed, as much for
its flavour, as fine aroma; the best of this kind comes from
Oudet, a little province in "Arabia happy."  Although the
other qualities are, if rightly prepared, very fine; yet this will
always hold the first rank. The first requisite in coffee is, to be
of a good quality; and when carefully cleansed, to be roasted
with the utmost care, as on the roasting the flavour depends. It
should be done in a tightly closed cylinder, which should be
constantly turned over a moderate heat while the parching is
going on, and only roasted until the berries are a dark brown
maroon, and the aromatic oil is developed; a small quantity
should only be roasted at once, and kept in a tightly covered
case; and ground not too finely, and only as required for use.
The best method for extracting the aroma and strength is the
French, which is to have a " biggin" proportioned in size to
the family; scald out the biggin, then to each person allow a
table-spoonful of ground coffee; when arranged in the strainer,
pour on as much boiling water as will allow to each a cupful
of the decoction; let it slowly filter, having either a spirit lamp
beneath, or a heated place, until all is filtered through. It should
be prepared just before using, then diluted either with boiled milk
or cream. Prepared in this manner it is nutritious and agree
sale.
CIIOCOLATE.
Ot this the best is brought from Caraccas, South America
-There are a N,?iaty of methods of preparing this beverage; sa
(246) 
COFFEE, CHOCOLATE, AND TEA.
much use is made of it, that they say a Spaniard is reduced to
his last misery when he cannot obtain his chocolate. The best
or principle articles in the preparation of the chocolate, are the
cocoa, sugar, and some aromatiques. The cocoa shells are very nutritious and palatable; they must be roasted with the same care
as coffee, turned slowly during the operation, but constantly,
and in a tightly covered cylinder. After being carefully roasted
a deep brown, when cool it must be triturated smoothly in a
mortar, as much as may be required; when reduced to a paste,
and all the little husks removed, then pour over a spoonful of
the paste a cup of boiling water, thus proportioned to the quantity required; then boil it for twenty. minutes, stirring, but kept
covered; then serve as coffee, diluting with boiling milk or cream,
and sugar to the taste; this forms a very agreeable beverage.
There is a very admirable machine which can be obtained to
prepare the chocolate for use, and preserve the aroma. The
house-furnishing establishments now keep them. A nice preparation of chocolate, is to grate half a cake of the best chocolate,
and pour over it a pint of boiling water to dissolve the chocolate;
then add a pint of fresh milk; let this all boil for five minutes,
then beat up the yolks of two eggs very smoothly, and stir in;
sweeten to the taste, and serve hot, with hot, dry toast.
ANOTHER METHOD FOR COCOA.
For invalids, is to boil a tea-cupful of the shells for an hour,
being tightly covered, in a quart of water; the water must boil
when poured on the cocoa shells; let it stand for several hours;
then carefully remove with a spoon every particle of oil; then
heat it, and add scalding milk and sugar, as for coffee. This can
often be taken when other beverages cannot be retained on the
stomach.
TEA.
This plant has become now as much in use in America, as in
England and Holland, where it is a national beverage; but the
247 
COFFEE, CHOCOLATE, AND TEA.
best out of China is only to be obtained in St. Petersburgh,
brought overland by caravans; the sea voyage is said by connoisseurs, to affect the fine flavour and odour. To make tea requires skill and experience.  Scald the pot with boiling water;
then put in a tea-spoonful of tea for each person; on this pour sufficient boiling water to allow a cup for each person; close the pot
tightly, and let it stand for five minutes, to infuse well; then
pour into each cup some hot water before pouring in the tea,
to warm the cup. This is the method for Imperial tea. Souehong, or black tea, is prepared in the same manner, only that
the infusion is made by allowing it to remain for twenty minutes;
either over a spirit lamp, or in some hot place. It is most important that the water should boil at the moment of using fo
the tea.
24! 
FERMENTED BEVERAGES
AND
DOMESTIC -WINES.
(249) 
FERMENTED BEVERAGES, AND DOMESTIC
WINES.
THE quality of fermented liquors depends first on the selection
of the fruit, then on the cleanliness and purity of the casks or
kegs employed; hot water should be used in cleaning them before putting in the fruit for preparation; to be effectual it is a
very good plan to fill the cask half full of water, and then throw
in red hot stones; when cool empty them out and rinse the cask
well; and then care must be exercised in the fermenting, neither
too much nor too little; experience is the best guide.
CIDER AS PREPARED IN NORMANDY.
The apples are gathered in September and October; mix the
sweet and sour; throw all into a large vessel to ripen; then
mash them quite soft; put the pulp into the press for crushing, adding a little water; when well pressed put the juice into
a barrel well cleaned as above directed, wherein will be deposited
all the particles contained in the juice; the fermentation is very
slow, continuing two months sometimes; then draw it off very
carefully into another cask or barrel, leave an opening for the
escape of the gas; when settled draw off this carefully into very
clean bottles, into each bottle put two large raisins, it is then fit
for use and requires no clarifying; this boiled and reduced from
a quart to a pint is very nice for sauces or puddings.
CURRANT WINE.
Pick the currants when fully ripe, strain the juice through a
elt}, to one quart of juice put one gallon of water, with three
(250) 
FERMENTED BEVERAGES, &C.
pounds of brown sugar to each gallon dissolved in the water before
using; the keg used must be new and clean; fill it up with this
juice and sugar, thus proportioned, and when it ferments add
fresh water every day until it is done fermenting, which will
be in six or eight weeks; then rack it off; scald and clean
out the keg; put the juice in again and cork up very tightly; in
two months it will be fit for use, and )f a very superior quality.
DAMSON PLUM WINE.
Cut the plums in half; to a gallon of the plums add one gallon
of fresh water which has been rendered aromatic by cloves; this
is done by putting two ounces of cloves into a bag and boiling in
the water, and then removing the bag; to this proportion of
water and fruit, add two pounds of brown sugar; let this
ferment four or five days, then clarify with the whites of eggs or
isinglass, then bottle up; in two weeks it is fit for use, and if
rightly prepared is very palatable.
ELDER WINE.
Put to six gallons and a half of ripe elder berry juice, twenty
two pounds of brown sugar, and nineteen gallons of water;in
this water before adding it, boil three ounces of ginger, fou
ounces of alspice and one ounce of cloves, let it boil until a
fine aromatic flavor is imparted to the water; then strain it
through a cloth, and add it to the juice; a small quantity of the
water can be flavored, it is not necessary to boil the whole; when
almost cold add half a pint of good brewer's yeast; let it ferment
fourteen days in a clean cask, then bung it up closely; in six
months bottle it, and in each bottle put five or six blanched
bitter almonds; it is fit for use as soon as bottled, and is a
wholesome beverage.
CHERRY WINE.
Take twenty-four pounds of the finest ripe cherries, the
black English cherry is the best; remove all that are defective.
251 
FERMENTED BEVERAGES AND
press and bruise out all the juice through a cloth; then take the
skin and stones, pound them with a mallet, so as to crush the
kernel and stones, then put all into the juice again; when this
has been fermented twelve hours, strain it through a cloth of flannel
and squeeze the bag well; pour this into a pan containing one
pound of loaf sugar; when the sugar is entirely dissolved put
the liquor into bottles, filling each within an inch of the cork;
cork rather loosely for two days, then examine them and cork
tightly; keep for three months in a cool place, or buried in sand
in the cellar.
TO MAKE A DELICIOUS CHERRY WINE
Wash and dry one-quarter of a peck of wild-cherries; put them
into a demijohn that is perfectly clean; on this pour one gallon
of the best cogniac brandy, and two pounds of crushed white
sugar; shake this well, and in one week it is fit for use, and will
keep for years; the brandy acts on the stones as well as the
cherries, and imparts a fine flavor to it; it is a good tonic for
invalids, and improves by age. The cherries must be fresh and
good.                        
Put the currants into a large bowl; mash them with your
hands; then strain them through a jelly bag; to each pint of
juice add two pints of water; eight pounds of white sugar crushed
will be sufficient for six pints of juice, and twelve pints of water;
put all into a very clean demijohn, and in a place where it will
not be moved; cover with a thin cloth while fermenting; when
it has fermented well, then pour it off carefully, and either put
it into very clean bottles or a demijohn, and cork tightly
ORGEAT.
Pound very finely one pound of blanched sweet almonds and
one ounce of bitter almonds in a mortar, with half a gill of
orange-flower water, to prevent their oiling; then mix with them
one pint of rose water, and one pint of spring water; rub tbem
252
ANOTIIER CURRANT WINIE. 
Do05.I c TIC ~,NES 
through a hair sieve till the almonds are quite dry, which will
reduce the quantity to a quart, then have ready three pints of
clarified sugar, which must boil until the watery particles are
evaporated; put in the preparations; boil it two minutes, and
when quite cold put it into small bottles closely corked; a tablespoonful will flavor most delicately; always shake the bottle before using; it is very nice for cakes.
PEACH CORDIAL.
In preserving there is generally more syrup than is required
for the preserves; to every pint of syrup add half a pint of good
briandy; stir this well together and bottle and cork tightly; this
is very nice diluted with water for summer.
QUINCE CORDIAL.
Take the parings and cores of the quince when preserving,
cover themy with water, and boil one gallon down to half a gallon,
and so proportion any quantity; when reduced in this way to a
thick clear mucilage, strain carefully through a hair sieve; whilst
hot, to one gallon of this mucilage add two pounds of crushed
sugar; stir this well until dissolved; then add two quarts of
best white brandy; pour this into very clear wine-bottles, and
into each bottle put four or five blanched bitter almonds; shake
each bottle well and cork tightly.  In a week it is fit for use.
ANOTHER QUINCE CORDIAL.
Cut the specks from the quinces, grate and squeeze them
through a cloth; to three pints of juice add one pint of fresh
water and one pint of good brandy, and one pound and a half of
white crushed sugar; one ounce of alspice, one ounce of peach
kernels blanched; let this stand for three weeks, then strain off
into very clean bottles.
ANOTHER, VERY FINE.
Grate and squeeze your quinces through a cloth; to two quarts
of juice ad I one pint of French brandy, half a pound of loaf
17
253 
FERMENTED BEVEAGES AND
sugar, one ounce of peach kernels, one ounce of clovea and cinna.
mon mixed; put this into bottles, cork it well, and let it stand
two months; then filter it through brown paper placed in a funnel, then wash your bottles very clean and pour it into them; it
is then fit for use.
,.  (INGER WINE.
Twent gallons of water, twenty pounds of crushed sugar,
three-quarters of a pound of the best race ginger pounded, the
thinly cut rind of eighteen lemons; let these boil slowly one hour,
the scum carefully removed; then pour into a very clean tub to
cool; when cold add one quart of lemon juice, one gallon of the
best French brandy, and half a pint of excellent and fresh yeast;
put the whole when mixed into a very clean cask, stop it tightly
and shake it well; in ten days it is ready for bottling, and ten
days more quite fit for use.
CURRANT SHRUB.
Strip off the currants from the stem, put them in a large jar,
and put the jar into a pot of boiling water until all the juice is
extracted from them; strain them. through a cloth; t) three
pints of juice add one pint of water, one pound and a half of
crushed sugar, and one pint of brandy; put this into a cask, let
it stand for two weeks, then bottle it up.
A GOOD CORDIAL.
To three quarts of good apple brandy add one quart of water,
two pounds of crushed sugar, one ounce of cloves, and one
ounce of cinnamon sticks; boil this briskly for ten minutes,
tightly covered; let it stand until quite cool, then strain and
bottle it, and it is fit for use'; into each bottle put four or five
bitter almonds, blanched.
BLACKBERRY CORDIAL
Two quarts of blackberry juice, one pound of loaf sugar, foer
grated nutmegs, half an ounce of ground cinnamon, quarter of
254 
DOMESTIC WINES.
an ounce of ground cloves, and quarter of an ounce of ground
alspice; simmer these all together for thirty minutes in the sauce
pan tightly covered to prevent evaporation; strain through a cloth,
when cold, and then add one pint of the very best French
brandy; bottle and cork tightly.
GINGER SYRUP.
Take ten pounds of refined loaf sugar and half a gallon of water,
boil gently and skim it until quite clear, then add of tincture of
ginger to the taste; while the syrup is hot, which takes off the
alcoholic taste, bottle carefully.
TINCTURE OF GINGER.
Three quarters of a pound of the best race ginger steeped in
two pints of pure alcohol three weeks, then stir it and bottle for
use; the ginger is useful for cooking purposes, as much strength
still remains after straining. Shreded green ginger makes the
strongest tincture.
CHEAP CHAMPAIGN CIDER.
Clean well a keg in which any kind of liquor has been kept;
fill it one-third full of any kind of tart apples; mash them
with a mallet, then head up the keg, and fill it with cold water,
and lay a piece of muslin over the bung-hole to exclude dust, but
allow the gas generated to pass off; keep it in a cool place; in
three weeks draw off the juice, and again fill the keg with cold
water; pour that drawn off into very clean bottles, and into each
bottle put two or three best quality raisins, cork tightly and keep
the bottles in a cool place. This quantity of apples will thus
afford a superior quality of home-made wine, at a very small expense.
When grapes are abundant, one-half tart apples and one-half
ripe grapes is a great improvement. After the second filling
the refuse apples make an excellent vinegar, by simply filling
the keg with warm water, and setting it in the sun and occasionally stirring; then drain off at the expiration of two weeks.
255 
FERMENTED BEVERAGES.
GINGER BEER.
On three pounds of brown sugar, three tablespoonsful of best
ground ginger, and two fresh lemons thinly sliced, pour two gallons of boiling water, and stir in two teaspoonsful of cream of
tartar; mix all well together; when cool strain, and when quite
cool add one pint of home-made or baker's yeast; then bottle,
and in twenty-four hours it is fit for use.
CREAM NECTAR.
Put six pounds of crushed white sugar into a preserving kettle,
on it pour two quarts of warm water and add four ounces of tartaric acid; stir well, keeping it in a hot place; when the sugar is
dissolved by the heat and water (but do not let it boil), add the
whites of four eggs beaten to a stiff froth, stir them well through;
then remove the kettle from the fire, and when cool, add enough
of essence of lemon to give it a pleasant flavor; then bottle and
keep in a cool place. When required for use take two tablespoonsful of this syrup and then fill the tumbler tw i-thirds full
of ice water, stir in a teaspoonful of subearbonate of soda until it
effervesces, and it will prove a most refreshing and delicious
drink.
-'56 
PICKLING AND CATSUPS.
PICKLES have been properly termed thie " sponges of vinegar;"
the Eastern mode of pounding them is the best; we do not approve of their use; in no country are they indulged in to the
same extent as in our own; and they are only vehicles for the
introduction of vinegar and spices into the stomach, as the flavour
of whatever is pickled is lost in the mixture of garlic, spice, &c.,
used. The best quality of wine or cider vinegar should be used,
not the store compound sold under that name; vinegar must not
be boiled, as the strength of both spices and vinegar is lost by
evaporation. The pickles should be scalded in the brine until
parboiled; this saves time and does away with the necessity for
soaking six or eight days in brine; take them out of the brine
and let them get cold, and cover them in unglazed earthen ware
or glass with the prepared pickle here given. Bruise in a mortar
half an ounce of,lack pepper corns, the same of alspice, the same
of cloves, one large spoonful of grated horseradish, one teaspoonful of mustard seed, one table-spoonful of chopped garlic,
and one tea-spoonful of table salt; put these into an unglazed jar,
on them pour three pints of the best wine or cider vinegar; close
the jar tightly, so as to prevent all evaporation; set this by the
side of a fire, to heat only, for three days; shake it frequently
during that time.  Put the pickles prepared by parboiling in the
sieve to drain perfectly dry; then to enable them to imbibe
thor ughly the pickle, as they are put into a jar run a 1' larding
pin" through them; then lay them into jars, covering them with
the above prepared spiced vinegar, which must be warm only,
not hot; sprinkle in each jar before pouring on the vinegar a
257 
PICKLING AND CATSUPS.
small tea-spoonful of finely pulverized alum, this keeps the
pickles firm; cover the jars closely, and keep in a dry cool place;
almost any kind of fruit or vegetable can be pickled; the best
are peaches, cherries, and grapes; eggs are by some an esteemed
pickle; they are hard boiled, and then the above pickle poured
over them, they do not require any preparation in brine; and
nearly the whole vegetable family can be prepared in this way.
WALNUTS.
Be careful to obtain them at the right season, before the shells
begin to harden; make a strong brine of salt and cold water in
the proportion of one quarter of a pound of coarse salt to one quart
of water; let the walnuts soak in this for a week, or if desired
to be sooner ready, put the brine in a kettle and perforate each
walnut in two or three places with a larding pin; let the walnuts and brine gradually warm, and slowly simmer for five
minutes; then take them out and lay on a sieve to drain; let
them stand in the air until they turn black; then put them into
glass jars, and pour over, covering them entirely with the pre.
pared vinegar; the pickled walnuts improve with age. When
all the walnuts are used, take that which is left in the jars, and
simmer it, adding some fresh spices and a few pounded anchovies;
let it simmer ten minutes, and stand until cold, tightly covered;
then strain and bottle for use, it is a delightful catsup for fish
or meats.
SWEET PICKLED PLUMS.
Take seven pounds pricked with the "cork" described for
preserving; lay them into jars; then prepare the pickle; dissolve in a quart of best vinegar four pounds of good brown
5ugar, add twelve cloves, ten or twelve alspice, the same of whole
pepper corns, and a little salt; let it gradually warm and slowly
immer, not boil; pour this on the plums scalding hot; let it
remain on until cold, then pour it off the next day, and repeat
253 
PICKLING AND CATSUPS.
it and pour it again on the plums, do this three or four days;
then cork closely. Cherries are pickled in the same manner.
It is best in spicing pickles, particularly fruits, to make several
little thin muslin bags, and after the spices are mixed to sew
them into the bags, and lay a bag on each jar before corking
up; turn the jars occasionally upside down to allow the flavour
to pass through.
SWEET PICKLED PEACHES.
Select firm "morris whites;" rub off the down with a coarse
towel; stick the peaches well with a sticking cork; weigh them,
and allow to one pound of fruit one pound of good brown sugar
and one pint of best vinegar, half an ounce of cloves, one quarter
of an ounce of mace; dissolve the sugar in the vinegar; put all
cold into a stone jar, and set it in a vessel of boiling water; let
it remain in the water on the fire until the peaches are soft; then
cork up closely and keep in a dry place.
PEACH MANGOES.
Select large ripe open yellow peaches, but not too ripe; lay
them in a strong brine for eight hours; take them out and drain
them; remove the stones carefully; close the peach by tying it
together and laying four hours more in the brine; then prepare
a stuffing of two ounces of celery seeds, two of coriander seeds,
two ounces of white mustard seed, two ounces of tumeric, tvo
dozen very small onions chopped small, and one table-spoonful
of horse-radish; bruise the coriander seed and the mustard seed
in a mortar; then stuff the peaches and tie them; lay them in
glass jars, and prepare a spiced vinegar, and when cold pour
over the peaches; lay on the top of each jar before closing a
small bag of tumeric; cork very closely; for a day or two turn
the jars occasionally upside down; this stuffing will do a peck
of peaches; they are very fine.
259 
PICKLING AND CATSUPS.
INDIA PICKLE.
To every gallon of vinegar put two ounces of ground tumeric,
and half an ounce of the pure cayenne; cut the cabbage into pieces;
then lay it in an earthen vessel, unglazed; strew a handful of salt
over the cabbage; this must be renewed for three or four days;
pour off the water which accumulates, before sprinkling on fresh
salt; then spread the cabbage on a dish; set it either in the
sun or before a fire until perfectly dry; then put the cabbage
into a jar, and strew over each layer a tea-spoonful of grated
horse-radish, the same of whole cloves, three heads of chopped
garlic, a tea-spoonful of ground ginger, having ready the seasoned
vinegar, which must be done by heating the vinegar and covering very tightly to prevent evaporation, and then pour the vinegar over hot; cork up and close tightly, pour off this after three
days and heat again, and pour over hot. Beans or any kind of
vegetable may be prepared in the same way.
ENGLISH OYSTER CATSUP.
Select fine fresh oysters; drain off the liquor; pound the
oysters in a mortar; to a pint of these mashed or rubbed oysters,
add a pint of white wine, one ounce of table-salt, one quarter
of an ounce of mace, balf an ounce of good cayenne pepper; mix
these with the oysters and wine; let it simmer only for ten
minutes, skim it well; then pour it into a sieve and rub through;
when quite cold, bottle it and cork closely and seal; put it into
small bottles; this is very fine for seasoning when oysters are
not edible, and will keep for months.
MUSIHROOM CATSUP.
Mushroom gravy approaches more the nature and flavour of
meat than any vegetable production.  In soups, and all meat
sauces, it is the best flavouring. The usual method of preparing
tie catsup is such a combination of spices, &c., that the pleasant
260 
PICKLING AND CATSUPS.
lavour of the mushroom  is lost.  Select full grown,  fireshi
gathered mushrooms; be very careful that they are the right
sort, for if not "there is death in the pot."   Put a layer of tho
mushrooms at the bottom of a deep pan, then sprinkle on salt
thickly; then the mushroom  and salt on until all are in the
pan; let them remain three hours, by which time the salt has
penetrated the mushrooms; then mash them well with the
hands, and cover over; let them stand thus for two days, stirring up each day well; then put them into a large stone jar;
to each quart of mushrooms allow an ounce and a-half of black
pepper corns, and half an ounce of whole alspice; close the jar
tightly, and set it in a pot of hot water, and let it boil three
hours regularly, then take out the jar, pour the juice clear from
the settlings, tarough a hair sieve, without pressing, into a clean
stew pan; let this juice gently simmer half an hour or threequarters; skim it well whilst cooking, then pour it through a
cloth, and add oneC table-sp)oonfLl of good brandy to each pint of
catscup; and let it stand as before; then bottle it in half pint
bottles, and closely cork it; dip each bottle into cement; keep
it in a cool place, and it can be kept for years.
QUINTESSENCE OF MUSHROOM.
This is made by sprinkling a little salt over the fresh button
mushrooms for three hours, then mash them; next day strai;n
off the liquor; put it into a stew pan and boil it till it is reduced
to one-half; this will not keep long, but can be made during
the season; but mushrooms can be obtained throughout the
season, by preparing a small, rich bed of guanoed earth, and
sprinkling it thickly with the seeds.
TOMATOE CATSUP.
Take one gallon of ripe, fresh tomatoes; mash and simmer
them in three quarts of water; boil it half down, strain this
through a sieve; let it slowly drip; do not squeeze it; when all
261 
PICKLING AND CATSUPS.
'is drained, add one large spoonful of cloves, the same of mace,
two large spoonsful of salt, one of whole black peppers, one teaspoonful of best pure cayenne; let these simmer in the juice
until it is reduced to one quart; then pour in half a pint of best
wine vinegar; then pour the whole through a hair sieve; bottle
in half pint bottles, and cork very tightly. This is an excellent
catsup.
MUSHROOM CATSUP.
Sprinkle with salt one bushel of mushrooms freshly picked,
let them remain three days, stirring daily; then put them into
a stone jar tightly covered to prevent evaporation; set them in
not too warm an oven for five hours, then strain them through a
hair sieve. To every gallon of juice add one quart of mixed
wines, one part red cooking wine, one of port wine, and one of
brown sherry all mixed, making in all the required quart; salt
to the taste; one ounce of blades of mace, one ounce of cloves,
half an ounce of black pepper corns, one pod of garden pepper,
two table-spoonsful of dry American mustard, one root of green
ginger cut up, and the juice of three fresh lemons; let these simmer until reduced to one-third, then strain and put into half
pint bottles tightly corked and sealed. This improves with age,
and is a very superior catsup.
To PICKLE WALNUTS.
Take the walnuts about midsummer, when a pin will go
through them; then wipe them very tenderly, boil a pickle of
salt and water strong enough to bear an egg, let it stand till
cold; then pour it over the nuts, tie them down close so that no
air can get to them; they must lay two weeks in salt and water,
changing it twice in that time; from that let them stand in vinegar a month, then take a gallon of best vinegar, when it is nearly
boiled put in an ounce of pepper and cloves, half anounce of mace
and nu;m.        ounces ginger, cut the ginger and nutmeg in
262 
PICKLING AND CATSUPS.
pieces, let it boil a little and stand till cold, close covered; take
a pot that will hold them, so that a gallon of vinegar will cover
them, and at the bottom put a large head of garlic, then place
your nuts, strew as much mustard seed well beaten and sifted as
will cover them, pour on your vinegar-it will take five quarts
for one hundred nuts.
PEPPER SAUCE.
Take twenty-five peppers, without the seeds, cut them pretty
fine, then take more than double the quantity of cabbage, cut
like slaw, one root of horseradish grated, a handful of salt,
rather more than a tablespoonful of mustard-seed, a tablespoon.
ful of cloves, the same of allspice, ground; simmer a sufficient quan.
tity of vinegar to cover it, and pour over it, mixing it well through.
PICOLLILLY.
Take of cut cucumbers, beans and cabbage each six quarts;
of cut peppers and small onions three quarts each; horseradish
one quart-green them with vinegar and water, then put them
in strong vinegar, seasoned with mustard, mustard-seed and
gr6und cloves; add of celery and nasturtions each four quarts.
UNIVERSAL PICKLE.
To three quarts of vinegar half a pound of salt, an eighth of
ginger, a half ounce of mace, one teaspoonful of cayenne pepper,
one ounce mustard-seed; simmer these with the vinegar, and when
told put into a jar. You may put in whatever green fruit or
vegetables. you choose from time to time.
SPICED PEACHES.
Nine pounds peaches, four of sugar, one pint vinegar; boil
peaches in water till tender; then put in vinegar and sugar,
with a little whole alspice till done; pare and stone and halv"
the peaches first.
263 
PICKLING AND CATSUPS.
PICKLED TOMATOES.
One peck of ripe tomatoes, prick them with a fork se era!
times, lay them in a jar, with a thick layer of fine salt, then a
layer of tomatoes; let them lay eight days, take them out and
soak them in cold water two days; one small bottle of mustard,
cloves, alspice, and pepper, (whole) each half an ounce, a layer
of tomatoes in the jar you intend keeping them in, and a layer
of spices alternately, then vinegar enough to cover them.
TOMATO KETCHUP.
To a half bushel of tomatoes, after they are strained through
a sieve, add a quarter of an ounce of ground cloves, a quarter of
an ounce bf ground mace, the same of ground ginger, half the
quantity of cayenne pepper, and a small tea-cup of salt; the
juice must boil two-thirds away, and then the above ingredients
added, after which it must boil half an hour.
To PICKLE GRIEEN TOMATOES.
Slice one peck of green tomatoes, take one gallon of vinegar,
six tablespoonsful of whole cloves, four of alspice, two of salt,
one of mace, and one of cayenne pepper; boil the vinegar and
spices together ten minutes, put in the tomatoes, and let all boil
together about a quarter of an hour; when cold put them in jars.
OYSTERS.
Take one hundred and fifty oysters, put them into a sauce.
pan, and add salt to your taste, set it on hot coals, and allow the
oysters to simmer till they are heated all through, but not to
boil; then take out the oysters and put them into a stone jar,
leaving the liquor in the saucepan; add to it a pint of clear
strong vinegar, a large teaspoonful of blades of mace, three
dozen whole cloves, and three dozen whole pepper corns. Let
it come to a boil, and when the oysters are quite cold in the jar
pour the iquor upon them.
264 
SALTING, CURING, AND PICKLING
ALL KINDS OF
MEATS, HAMS, TONGUES, ETC.
(265) 
SALTING MEAT.
THiErs is a most important operation in the culinary prepare.
tions; the best pieces for Corning are the ends of the rump, the
thin end of the sirloin, and the edge bone; if alternate streaks
of fat and lean are prepared, the pieces called the brisket and
round are very good; the edge bone affords the lean meat; so
much for beef. The choice pieces are the shoulder and hams for
pork. A brine for beef is made strong enough to bear an egg, with
alum salt, and a tea-spoonful of saltpetre to every ten pounds of
beef; let it remain in nine days only; the best piece for chipping
is the round; hang that up to dry but not to smoke; all the other
pieces for boiling must have a little smoking to keep, and for the
flavour, two hours for two or three days only in the smoke; if
this is strictly followed, it will (the beef being of a good quality)
be very fine; smoke to be made of hickory wood; then to be hung
in a dry place for use.
CURING HAMS.
Pack the hams and shoulders in a cask; a bushel of alum
salt to the thousand weight of pork, a tea-spoonful of pounded
saltpetre to every pint of salt; let this all be very accurately
proportioned; then lay in the pork skin side down, then the salt
and saltpetre; another layer of pork, then salt and saltpetre; so
on until the cask is full; not a drop of water used with it, as it
makes its own pickle: cover it up for six weeks, then hang up
and smoke with hickory saw-dust or chips, for four or five days;
266 
SALTING MEAT.
this is the experience of one celebrated in Delaware for the fine
quality of his salt meats. Legs of good mutton are very nice
salted and smoked iu the same manner; and beef's liver is very
iice also; then frizzled for tea like beef.
ANOTHER FORP CURING HAMS.
To twelve hams of twelve pounds each put three and a half
pounds of fine salt, two pounds of good brown sugar, one pound
of saltpetre, each piece to be well rubbed with the mixture and
packed down in a barrel; at the expiration of a week cover them
with pickle made of coarse salt strong enough to bear an egg;
if the hams are large it might be well enough to add a little
more fine salt to the mixture.
A RECEIPT FOR SALT SPICED HAMS.
This is for six hams only, and is very excellent, and for legs of
mutton also: takle quarter of a pound of pounded saltpetre, three
quarts of fine dairy salt, one pound and a half of good brown
sugar, six ounces pounded cloves, six ounces best ground cayenne
pepper; mix these well together, divide it into six equal parts
accurately, then rub each ham well with the mixture of its own
portion, lay them in a firkin or salting tub, the skin side down,
closely packed, and any mixture not used sprinkled over; let
them remain thus for three days, then change their position by
placing the top ones below and those beneath above; do this
every third day for six weeks, and on each removal pour over the
pickle they have made themselves; if the hams have absorbed
the salt, &c., sprinkle some more salt each time they are changed;
at the end of six weeks take them out and smoke them with
hickory chips or saw dust, but be careful in removing them not
to remove any part of the mixture which covers them; the hows
should be well rubbed with it.
TONGUES SPICED AND SMOKED.
They are prepared exactly as hams, and are very fine.
267 
SALTING MEAT.
To MAKE MUTTON HIAMS.
Take four mutton hams or legs of mutton, good, tender, and
rather fat meat, and mix for them a quart of salt, a quarter of a
pound of coarse brown sugar, and one ounce of saltpetre; mix
these well together, and rub the hams with the mixture for a
considerable time; then put them into a tub or tray, rub them
with the brine they yield every other day for twelve days; then
wipe them carefully, and hang in the smoke house the thick end
upwards.
To PREVENT INSECTS OR WORMS FROM GETTING INTO HAMS
OR SHOULDERS.
Take two bottles of cayenne, the best quality, in all about a
quarter of a pound to about one thousand weight of the pork,
and mix in with the salt and saltpetre, but rubbed freely in before packing; if properly looked after and kept in a dry place,
there is no danger of insects; if the weather becomes sultry and
damp during the summer, a very little smoke occasionally will
prevent any bad consequences.  When the hams are hung up,
if any apprehension is felt about insects, make a thin paste of
one pound of wheat flour and three quarts of water; when cold,
add two pounds of good black pepper, and a quarter of a pound
of cayenne; with this cover the hams well and no insect will
ever touch them.
To CURE BEEF AND BEEF TONGUES.
To four gallons of water, add eight pounds of rock-salt (Turk's
Island), two ounces saltpetre, and one pint of molasses; dissolve
them well in water, cold or boiling, as choice may dictate; if the
latter, when cold pour it over the meat, which must be kept down
with a weight, though not too heavy. Drying pieces to remain in
only ten days.  This same receipt will apply equally to hams, but
they must not be cured together; if of the weight of ten to twelve
pounds, keep them in four weeks, larger, five or six weeks. in
proportion.
268 
SAT,TING BLAT
ANOTHIIER TO CURE BEEF AND TONGCUES.
To one hundred pounds of beef, take six gallons of water, six
pounds of salt, four ounces of saltpetre, and one pound and a
quarter of brown sugar; the beef to remain in eleven days, then
hang to dry.
FOR CURING HAMS AND BEEF.
Take as much water as will cover your beef, add clean salt till
it will bear an egg, so that tie egg will show above the pickle as
large as a shilling, half ounce saltpetre to a gallon, and molasses
enough to make it the color of good molasses and water, or cider
color; let the beef lay in ten days, and then hang to drain in a
cool place.
For hams, make the same as for beef, except saltpetre, of
which add a tablespoonful for a large ham.  Do not pak them
too tight, keep them well covered with pickle, and remove all
scum.  They should lay in pickle about six weeks.  Take them
out, and hang them  up to dry.  When dry outside, commence
smoking; a light mahogany color is best, and bag before the
flies come. hickory or apple tree chips are best for smoking.
The above are superior to the mode of dry salting and rubbing,
as practised by some, also less trouble, and making a more juicy
and highly flavored ham.
A PICKLE.
Eight gallons of water to twelve pounds of coarse salt, one
pound of sugar, two ounces saltpetre; boil and skim, cool and
put over the meat. Beef will be fit for use in ten days; hams,
one month.  Pork pickle may be boiled again and used   Keep a
potato in it to test the strength.
G
18 
SALTI,id MEAT.
CCURING HAMS.
Receipt by which the hams were cured, which took the first
premium of the Maryland Agricultural Society.  To each green
ham of eighteen pounds, one dessertspoonful of saltpetre and
a quarter pound of brown sugax applied to the fleshy side' of the
ham, and about the hock: cover the fleshy side with fine salt
half an inch thick, and pack away in tubs; to remain from three
to six weeks according to size. Before smoking, rub off any salt
that may remain on the ham, and cover well with ground black
pepper, particularly about the bone and hock.  lHang up and
drain for two weeks. Smoke with green wood, eight weeks, or
until the rind is a light chestnut color.  Pepper pro-eats the fly.
No need of bagging these hams.
270 
BRANDIED FRUITS.
THIS requires care and experience, first, in the selection of the
fruits, then in the preparation. The firuit must be just matured,
free from defects, and wiped with care; and if having any down,
that must be removed by immersing in saleratus water, but not
allowed to remain in the ley sufficiently long to injure the
flavour of the fruits, or become soft, after which each one must
be well pierced to the very stone with a sharp needle to prevent
the fruit shrivelling; after simmering in the ley only five
minutes, they must be put into a pan of clear, cold water, then
laid into a large vessel of boiling water, ample room given for
each one to be well heated and acted on by the boiling water;
the heat of the fire then reduced to let them gradually cool in
the water; let them remain for two hours quietly in this water,
then place the vessel again on the fire, and only come to a boil;
then take the fruit out with great care separately, and lay them
in cold water. This second boiling is done to restore the
colour, and for thin skinned fruits a small piece of alum must be
added, while this second boiling is going on. In this second
boiling the water must boil quickly, if that is not attended to
the flavour of the fruit is lost, and be carefil in putting the fruit
into cold water; the. fruit must then be laid on a hair sieve to
drain perfectly dry; then make a rich syrup of white, broken
loaf sugar, the draini fruit dropped into this syrup whilst it is
boiling; let the fruit remain in until it becomes soft to the
tjuch, which is easily P,ertained by removing one from the
syrup. When all are done in the syrup, beat up the whites of
two fresh eggs in a little o ild water, and stir this into the syrup
(271)
I 
BRANDIED FRUirs8.
to clarify it; skim it with care, and when the watery particles
are all evaporated, and it is quite clear, pour the syrup in a boil.
mg state over the fruit, (having previously laid them carefully
in a deep pan or some vessel;) cover them entirely with the
syrup; let it remain on them for twenty-four hours, then remove
with care, and put them into good sized jars, the opening not too
large for sealing up with corks; then pour your syrup again
into the kettle, and boil it up once or twice to evaporate all
watery particles left by the fruit. When the syrup becomes
quite cold, to one half-pint of the syrup, add half a pint of the
best alcohol (obtained from a reliable importer), for on the
quality of the alcohol depends the keeping of the fruit; pout
this thus proportioned over the fruit, quite covering it; then
cork very tightly, being careful to lay a piece of muslin or linen
between the cork and the fruit; then dip the jars into the prepared cement to exclude the air; thus prepared, fruit will keep
for years. This is the very best French method of brandying
fruit, in which they certainly excel.
FRENCH WAY OF BRANDYING PEACHES.
Three-quarters of a peck of peaches, six pounds of loaf sugar,
and one quart of white brandy; this is the proportion to be
used.  The  "morris white"  peach is the best.  Boil your
peaches in a strong pearlash water quickly for ten minutes, then
rub off the skin with a coarse towel; throw them as the skin is
removed into cold water, this preserves their colour and hardens
them; then lay them on a dish to drain, and cover them very
closely or the air will darken them; take half of the sugar and
make a syrup in this boil the peaches until tender, then take
them out carefully to drain, and add the remainder of the sugar
to the syrup; make a very clear syrup, skim it carefully, and
when quite clear, pour it into a pan, then add the brandy; cover
it closely until quite cold; put the peaches into glass jars, and
pour over them until covered, the cold syrup and brandy having
272 
BRANDIED FRUITS.
beren wel mixed, cork the jars tightly, and seal them; keep
them in a dry and cool place.
BRANDIED CHERRIES.
Select large ripe red cherries, let the stems remain on; make a
small hole with a large needle at the end opposite the stem; put
them into cold water, then drain them, and put them into
clean jars; pour over them a rich syrup of boiling sugar;
leave them one day in this; drain off this entirely, and
boil it again, and add to it a proportion of one pint of syrup
to a quart of the best white brandy; then pour this over the
fruit, on the top of each jar put a thin muslin bag containing
quarter of an ounce of cloves, half an ounce of coriander seed,
half an ounce of anise seed; this imparts to the syrup a
pleasant aromatic flavour; cork up tightly and expose them to
the sun at least a month; then remove the spice bags, cork
again tightly, and shake the jar so as to impart to all the syrup
the aromatic flavour. In taking out the cherries for use, be
careful to cork the mouth of the jars tightly to exclude the air.
COVERING FOR JARS.
For Jellies or preserves, a nice way is after laying on the brandied paper next to the jelly, to cut soft nice paper an inch and a
half larger round than the jar, then coat the under side with the
white of an egg and whilst moist put it on, pressing down the
eges well, which will adhere tightly better than paste, and exeludes insects as well as air.
273  
PRESERVING, &c.
AN iron kettle lined with porcelain is the best for preserving;
the most important thing after the fruit is properly selected and
prepared, is to make a rich, clear syrup; this must be well clarified, if brown sugar is used. Preserves require very careful and
slow cooking, as the least scorch spoils the flavour; and in fast
boiling, the sugar does not penetrate so well as in moderate
cooking; too much cooking darkens the fruit, and renders some
kind of fruits very hard; a preserving spoon with a drainer is
indispensable for preserving, and is easily obtained at a small expense; an apple corer is another important article; a gimlet
with a long screw of about half an.inch in circumference, and
two or three inches long, is a great convenience in preparing
many kinds of fruits for preserving, as it removes the cores at
the blossom end of the fruit, without removing the stem; a nice
sound cork stuck full of large sized needles, is very useful for
pricking the fruit, which has the tender skin on. Glass jars are
preferable for preserves, as they can be examined from time to
time, and the moment a tendency to fermentation is shown the
fruit can be attended to; this must be done by first removing all
the scum which has risen on the top, and then set the jars into
a pot of lukewarm water; if hot, it will break the jars; let the
water gradually heat; let the jars remain in the hot water ono
htiour, then remove the pot and let the jars cool in the water;
then put on a fresh piece of cotton or linen, and cork tightly.
'they must be kept in a cool, dry place, as dampness acts in.
juriously on preserves. If the preserves are in stone jars, they
can Le set in a moderately heated oven, and kept in for two
275 
PREsERVING, &C.
hours; then put on fresh coverings and cork tightly. The finely
pulverized sifted sugar frolim sonie cause in the preparation does not
answer for either preserves or jellies; the only kind to be used,
is the loaf sugar of the best quality; there is economy in using it.
To CLARIFY SUGAR.
Break up two pounds of loaf sugar; put it into a porcelain
saucepan; pour on one pint of cold fresh water, when this is
perfectly dissolved set the saucepan on a moderate heat; beat
the white of one egg, and before the syrup becomes hot stir in
the egg well through; watch it very carefully, and when it
begins to boil remove the scum as it rises; continue to boil it
until no more scum rises; then remove it, and either bottle it for
future use, or use it at once for preserving; this is the basis of
all syrup; it can be increased to any quantity, only preserving
the above proportions in preparing it; this will keep for months
in a cool place.
CURA9oA.
To one pint of the strongest rectified spirits of wine or pure
alcohol, add two drachms and a half of the sweet I' oil of orange
peel," obtained at the druggists; shake these well together;
then add one pint of the above clarified syrup; shake these well
together; this is an admirable liqeur and flavors cake pleasantly.
ORANGE SYRuP.
Select ripe and thin skinned fruit; squeeze the juice of the
fruit through a sieve; to every pint of juice add one pound and
a half of loaf sugar; simmer this very slowly; remove the scum
which rises; continue to do so, as long a- any is on the surface;
then let it become cool; then bottle it off; cork very {ightly;
two table-spoonsful of this will flavor sauce for puddings delight.
fully, and is very nice to flavor custards; fresh lemons can be
prepared in the same way, observing the same proportions.
276 
rRESERVING, &C.
CEMENT FOR JARS.
One third of yellow bees-wax, and two-thirds of finely pounded
rosin; put them together into a clean saucepan, and set it near
the fire to melt slowly; when  all is melted remove it from the
fire, and stir in finely powdered red brick dust until it becolies the
consistency of sealing wax; then dip the corked jars in twice.
THE COMMION PURPLE DAMSON.
Select those which are just ripe, but not soft; wash them and
dJrain perfectly dry; then stick them well to prevent bursting;
put a layer of the plums in a stone jar; then a thick layer of
good brown sugar in the proportion of three quarters of a pound
of sugar to a pound of plums; alternately layers of sugar and
plums until the jar is full; then cover with a cloth and set the
jars into a moderately heated oven; put no water in, they will
make their own  syrup; let the jars remain in the oven six hours;
examine them occasionally to see that the heat is not too great,
if it is they will become dry; then cork tightly; they are nice
for tarts, and will keep well; peaches cooked in the same way
are very nice; they must be pared, however, before putting into
the jars.
PRESERVED PEARS.
Select sound medium sized preserving pears; pare and halve
them, take out the core; or if they are done whole, remove
the core with a corer; lay the pears into a saucepan for preserv.
ing; cover them with clean cold water with half a pound of
green ginger in the water; let them simmer slowly until quite
soft; then drain them on a sieve; weigh them and allow as
much sugar as they weigh, their equal weight; then pare thinly
the oily rind of three fresh lemons, and put into the syrup, also
the juice, and very little water; when it boils lay in the pears,
and let them cook slowly for twenty minutes; then lay the
pears on a dish, and return the syrup to the fire; let all the
O 7'd' 
PRESERV1NU, Xu.
watery particles evaporate; when the pears are eold put them
into the jars, and when the syrup is quite cold pour it over the
pears, and let the lemon peel remain in; cork tightly.
PRESERVED PEACHES.
Select the free-stone yellow peach, not too ripe; pare and halve
them; weigh them, take their weight in sugar; make a strong
ginger tea by putting good ground race ginger in a bag, and
boiling it in a pint of water, until the water becomes strongly
flavoured; then pour off this water and strain it into the loaf
sugar; that will be all the water required; when the syrup is
melted lay in the peaches, let them slowly warm, and then
simmer until they are quite clear; then take them out and lay
in a dish and pour over them some good brandy; return the
syrup to the fire and let it simmer fast for twenty minutes;
when the peaches become cold drain them, and put them care.
fully into glass jars, free from the syrup in the dish; when the
syrup is quite cold pour it over the peaches; quite fill the jar;
cork tightly, and seal.
CRAB APPLES.
Select those free from defects; pour over them boiling water
which removes the skin; then core them with a strong goose
quill; weigh them, and take their weight in loaf sugar; lay the
apples into a preserving kettle; cover them with water; let
them slowly simmer until soft; then drain them well on a sieve,
and then make a syrup, when it is dissolved and hot, lay in the
apples and let them slowly simmer fifteen minutes; it is a
great improvement to have nicely scraped green ginger boiled in
the syrup, it imparts a fine flavour to the syrup; when the
apples look clear, lay them on dishes to cool, and when cold
place in the jars; return the syrup to the fire after the apples
are taken out, and let it simmer for ten or fifteen minutes; when
oold pour it over the apples; cork tightly
278 
PRESERVING, &O
TOMATOES TO KEEP FOR COOKING.
Select good ripe tomatoes; scald and skin them; then chop
them but not very small; put them into strong pint porter bottles;
d, not fill up the bottles to The cork with the fruit, or the bottles
will burst; put the bottles thus filled and corked into a large
boiler of lukewarm (not more) water; let it gradually heat, and
be kept boiling seven hours; the boiler must then be removed
from the fire, and the bottles allowed to cool in the water; then
dip each bottle corked tightly into the cement made as directed;
keep them in a cool, airy place.
PRESERVED GREEN ROSE  PEPPERS.
Select the green rose pepper, as many as required; cut out
with a sharp knife all the seeds; make a strong brine; lay them
in this for six days, until they become yellow; then put them
in clean cold water for four days; change the water daily to soak
out the salt; then place them in a preserving kettle, with
alternate layers of green cabbage leaves and peppers; place the
kettle containing them over a very moderate heat; let them
remain until quite green, then remove them from the kettle and
make a strong ginger water, and let them remain in this water
four days; then make a syrup as directed of loaf sugar; drain
the peppers well and put them in a deep dish or pan, and pour over
the warm syrup; let them remain in the pan for two hours; then
pour off all this syrup and again heat it, and pour it warm over
the peppers; let them lay in the syrup all night; in the morning
pour off the syrup and add to it one pound and a half of loaf
sugar, to every pound of peppers; shave very thinly the oily
part of the rind of four fresh lemons, according to the number of
peppers, just to flavor the syrup; boil the rind in the syrup;
put the peppers into glass jars; and pour the syrup over them
warm  fill up the jar well with the syrup; then lay on a piece
of linen and cork lightly, and dip the corks in the cement: in a
month they are fit for use; and if this direction is strictly observed
they are very delicicous.
279 
PRESERVING, &C.
~.     ~     QUINCES.
They may be prepared if of a small size whole, or in quarters
if large; pair and core them, and lay them as they are pared into
cold water to prevent their becoming dark; when  all are pared
and cored, put the cores and parings into a preserving kettle and
cover them with cold water; let them simmer four hours, keep.
ing the quinces in the cold water during the time; then strain
off the juice from the parings and cores, and into it put the
quinces to cook; let the quinces simmer in it until they are
perfectly tender, then remiove them carefully and lay in a sieve
to drain, and make the syrup as directed; when the syrup boils
lay in the quinces, and let them cook slowly fifteen minutes and
no more, or they will become hard and dark; then take them out
of the syrup and lay them on dishes to cool; return the syrup
to the fire and evaporate all the watery particles by a smart boil
for ten minutes; when the quinces are quite cool put them into
small sized glass jars, as when large jars are used the frequent
openings to take out preserves injure the fruit; when the syrup
is quite cold pour it on the quinces and fill the jars well up;
cover with a cloth and cork up tightly; keep them in a cool dry
place; then take the juice in which the fruit was cooked and to
every pint of juice add one pound of the best brown sugar; let
it simmer slowly for thirty minutes and it will become a nice
jelly, and is delightful with blanc-mange.
DAMSONS.
Select full-grown ripe but not soft damsons, free from defects'
stick each one well; then make a syrup Es directed, and put in
your fruit; let them only simmer very slowly for one hour; then
take them out ani lay them on dishes to cool, whilst they are on
the dishes pour over them good brandy; this tends to keep them
from fermenting; return the syrup to the fire and let it simmer
ten minutes; when the fruit is perfectly cold take them carefully
from the dishes and place them in small sized jars; when the
syrup is quite cold pour it over the fruit, cork tightly, and keep
them in a cool dry place.
A
280 
PRESERVING, &c.
To PRESERVE TOMATOES.
Pick off the stems from green tomatoes and weigh them, make
a strong tea of green ginger, simmer them slowly in the tea for
two hours, and then take them out and spread on dishes; make a
syrup, allowing one pound of sugar to one pound of tomatoes; take
the pieces of ginger that were in the tea, and put them in the
syrup, put in the tomatoes, and let them boil until quite clear;
then sufficiently cooked, lay them on dishes to cool; boil the
syrup some time longer, leaving enough to cover the tomatoes
when poured over them; put the ginger away with the tomatoes.
PRESERVED CITRON.
Take some fine citron melons; pare, core and cut them into
,ong slices; then weigh them; and to every six pounds of melon
allow six pounds of the best loaf sugar, and the juice and yellow
rind pared off very thin of four large fresh lemons; also a half
pound of race ginger. Put the slices of melon into a preserving
kettle; cover them with a strong alum-water, and boil them half
an hour, or longer, if they do not look quite clear; then drain
them, lay them in a broad vessel of cold water, cover them, and
let them stand all night; in the morning tie the race-ginger in a
thin muslin cloth, and boil it in three pints of clear pump or
spring water till the water is highly flavored; then take out the
bag of ginger; having broken up the sugar, put it into a clean
preserving kettle, and pour the ginger-water over it; when the
sugar has all melted, set it over the fire, put in the yellow peel
of the lemons, and boil and skim it till no more scum rises;
then remove the lemon-peels, put in the sliced citrons, and the
juice of the lemons, and boil them in the syrup till the slices are
all quite transparent, but not till they break, when done, put the
citrons and syrup into a large tureen, set it in a dry, cool, dark
place, and leave it uncovered for two or three days till all toe
watery particles have exhaled; afterwards put the slices carefully
into wide-mouthed glass jars, and gently pour in the syrup
281 
PRESERVING, &C.
Lay inside of each jar upon the surface of the syrup a double
,white tissue-paper cut exactly to fit, and then close the lids of
the jars; this will be found a delicious sweetmeat, equal to anj
brought from the West Indies, and is well worth doing.
To PRESERVE PINE APPLES.
Take one pound of sugar to one pound of fruit; make a syrup
as directed; slice the apples in it, letting them stand about
twenty minutes, then boil twenty minutes, and boil the syrup
fifteen minutes after taking out the apples; lay the apples on a
dish and let them stand one night before adding the syrup; the
thin syrup which comes from the apples in the dish should not
be added, as this would cause them to ferment.
TO PRESERVE PINE APPLES WITHOUT COOKING.
Take one pound of sugar, to one pound of fruit, putting into
small sized glass jars a layer of fruit and of sugar alternately;
to each jar add about half a tumbler of the best white brandy,
varying the quantity according to the size of the jar; these must
be corked and sealed to make them air tight, and it is a good
plan to turn the jars bottom up occasionally for a few days after
they are first put up.
To PRESERVE GAGES GREEN.
Lay in the bottom of a saucepan a thick layer of grape leaves
well washed, on these place a layer of gages, each having been
pricked with needles to prevent their bursting; then another
layer of leaves; again the gages; so on until all the fruit is in;
then cover them with spring or soft cold water; place them in a
situation to heat but not to cook; keep them covered, let them
remain for six hours; then take them out very carefully, they
will be yellow, and lay fresh grape leaves alternately with the
gages to green them, covered with the same water in which they
were yellowed; then keep them in a warm place for four hours;
282 
PRESERVING, &(.
they must not be allowed to boil; take them out, and make a
very clear syrup of one pound of loaf sugar to every pound of
gages; lay the fruit in the syrup and cook slowly ten minutes;
then lay them on dishes to cool and drain; boil up the syrup
ten minutes; put the fruit in glass jars, and pour the syrup on
cold; fill the jars up well, cork very tightly, and keep them in
a cool dry place.
PRESERVING PEACHES.
To twelve pounds of peaches take six pounds of clean brown
sugar, and one pint of the best cider vinegar; simmer the
sugar and vinegar together, which will make a clear syrup; pour
boiling water upon the peaches, and remove them in two minutes
from the water, and wipe them dry without breaking the skin;
put them into the syrup and boil gently till the fruit is cooked
to the stone.  Keep the preserves in jars, which must be kept
closely covered and in a cool place; they should be inspected
occasionally, and if white mould appears upon the surface of the
syrup, it must be carefully skimmed off, and the syrup scalded
and returned to the peaches; this is the most economical, and
to our taste, the very best preserve we know of.
To CANDY ANY KIND OF FRUIT.
When cooked in the syrup, lay them in a sieve to drain, a
single layer at a time; dip them very quickly into hot water to
remove any syrup which may adhere to them; then drain them
and lay them on a cloth before the fire to dry; when all the fruit
is thus dried, sift thickly over finely pounded loaf sugar while
the fruit is warm, then lay the fruit on dishes in a moderately
heated oven; turn them and drain all moisture from them; the
fruit must not become cold until perfectly dry; if done properly
they present a beautiful appearance.
FOR PRESERVING STRAWBERRIES WHOLE.
Pick off the stems carefully; the berries must be the large
'scarlet kind; to every quart of the stemmed fruit add one quart
283 
PRESERVING, &C.
of finely powdered loaf sugar; sprinkle the sugar through them,
tet them stand fifteen minutes, then put them in the same vessel over a very slow fire, until the syrup begins to form; then
put them over a very hot fire, and let them  boil (j.tickly for
fifteen minutes, being careful to remove all scumn as it rises;
then have ready stone jars, and put them boiling hot into the
jars; fill them well up; have ready well fitting corks, and place
on the side next to the preserves, a piece of linen, then seal up
tightly. Put the jars in a box, and fill it with sand, and keep
it in the cellar.   These  if prepared  as directed are finely
flavoured.
APPLES JELLIED.
Pare and core one dozen sound tart apples; lay them in cold
water to prevent their becoming dark; put the parings and
cores into a clean saucepan, on them pour one quart of cold
water; slice without paring eight or nine tart apples, and add
to these parings and cores; let them all simmer very slowly
fully three-quarters of an hour; then slice three fresh lemons,
and put in with the apple parings; then strain this all through
a hair sieve; add one pound of crushed sugar; put the whole
apples into a saucepan and on them pour this apple syrup; cover
tightly and let them very slowly simmer until the apples are
soft; then take them out and lay in a shallow dish; let the
syrup simmer twenty minutes uncovered; then pour it over the
apples to cool.
A DELICIOUS WAY OF PRESERVING CHERRIES.
The bright red morello is the best, wash the cherries but
keep on the stems; drain them in a colander; weigh them, and
to one pound of cherries, allow three quarters of a pound of the
best brown sugar; put them into wide mouthed bottles; cork
them lightly; lay the bottles into a kettle of cold water; place
284 
PRESERVING, &C.
straw between the bottles to keep them from striking; then set
the kettle containing the bottles in a hot place, and let it slowly
heat, and boil for three hours; renewing the water as it evaporates; then let the bottles cool a little, and cement the corks
closely; keep them in a cool dry place.
SYRUP OF ALMONDS.
Bleach one pound of sweet and four ounces of bitter almonds;
then rub them to a paste in a mortar, adding one pint of orange
flower water, and one pound of loaf sugar while triturating;
then dissolve five pounds of loaf sugar moistened with one quart
of water; heat it very slowly, and skim with care; when clear,
stir in the almond paste, and let it simmer slowly ten minutes,
stirring frequently; then strain the syrup and almonds through
a fine sieve; bottle the syrup and cork tightly; keep in a cool
place. This is very fine, either as a beverage mixed with ice
water, or to flavor ice creams.  It may be reduced to one-half the
quantity, observing the right proportions.
APPLES.
Apples should be preserved in November, and they will keep
till June. Take firm pippins, pare them and take out the cores,
leaving them whole; or after you have cored them, cut them
across in two pieces, they will then be in rings; put them in
cold water as fast as they are pared, to keep them from turning
dark; make a syrup of a pound of loaf sugar, and half a pint
of water to each pound of apples; wipe the apples, and put in
as many as will go in, without one laying on another; let them
boil swiftly till they look clear, then take them up carefully on
dishes, and put in some more; when all are done, if the syrup
should seem too thin, boil it up after the apples are taken out;
,ut the peel of several lemons in thin rings, boil them in a little
water till they are soft, and throw them in the syrup after the
apples are taken out; put the syrup in a bowl, and set all away
19
285 
PRESERVING, &C.
till the next day, when put the apples in glass jars or large
bowls, spread the lemon peel about them, and put the syrup on
the top; paste several thicknesses of paper over, and set them
in a dry cool closet.
If you only want the apples to keep a few weeks, they may
be done with half a pound of sugar to a pound of apples, and
will look and taste quite as well. 
LIMES.
Take green limes and put them into salt and water, strong
enough to bear an egg, for six weeks; at the end of six weeks
make an incision in each one of them the length of the lime,
take out all the seeds, and put them into cold water twenty-four
hours, changing the water several times; then boil them in soda
water till tender enough to put a straw through; say one teaspoonful to six quarts of water. Put them again in cold water for
twenty-four hours, changing the water several times. To each
pound of limes, two pounds and a half of crushed sugar, and
three pints of water. Boil syrup fifteen minutes, then put in
limes; boil them slowly  for fifteen minutes.    They are then
clear. Let the syrup boil fifteen minutes morn. and they are all
done. One hundred limes make about twop pounds weigh;.
These preserves are delicious.
TOMATO FIGS.
Take six pounds of sugar to one peek (or six+.n pounds) ol
ripe tomatoes-the pear-shaped look best; put them over the fire
(without peeling) in your preserving kettle, their own juice being
sufficient without the addition of water;  boil them until the
sugar penetrates and they are clarified. They are then taken
out, spread on dishes, flattened and dried in the sun, or in a
brick-oven after the bread is taken out. A small quantity of
the syrnp should be occasionally sprinkled over them whilst dry.
ing; after which, pack them down in jars, sprinkling each layer
286 
PRESERVING, &C.
with powdered sugar. The syrup is afterwards concentrated and
bottled for use. They retain surprisingly their flavor, which is
agreeable and somewhat similar to the best figs.   Ordinary
brown sugar may be used, a large proportion of which is retained in syrup.
CONSERY'D PEACHES.
Two pounds of sugar to six pounds of fruit; the syrup should
be made of three-fourths of the sugar only, into which drop the
halved peaches till clear; take them from the syrup, and spread
on dishes to dry in a cool oven or the sun.  Have the remainder
of the sugar powdered, and strew part of it over them, changing
the fruit from time to time; pour off the liquor as it oozes out,
get all the sugar on by degrees, and when dry, put away in
boxes.
PRESERVED PINE APPLES.
Take pound for pound, cook the slices in water fifteen minutes,
a few at a time; then make the syrup with this water and cook
the slices fifteen minutes in it. If the syrup is not slightly
thick, boil it longer.
PRESERVED PEACHES.
To one pound of peaches half a pound of sugar; cook
them five minutes; the syrup some time longer. Hermetically seal these, by inserting a piece of bladder under the
ork, and dipping each bottle (at two different times) into
a cement made as directed on page 277.
287  
JELLIES, &o.
FOR tha preparation of all kinds of jellies the best materials
are the most economical, and secure the making of good jellies;
always keep the preserving kettle in good-order, and pay great
attention to it while cooking.
APPLE JELLY.
This if rightly made is one of the best jellies. Select full
ripe pippin apples free from defects, wash them carefully; but,
neither pare or core them, as much of the delicate flavour is lost
by so doing; slice the apples thinly and lay them in the kettle
with just water enough on them to cover them; let them slowly
simmer until the apple is reduced to a soft pulp; pare the thin
oily rind of three or four fresh lemons, add the juice to flavour
the apples; it will require three or four hours slow simmering
to do them well; cover the kettle to prevent evaporation;
when quite done pour the whole mass into a fine sieve, and set
it on a pan to drip; but do not stir it; when all is dripped
through, allow one pint of the juice to one pound of broken
loaf sugar; let it boil slowly thirty minutes; then pour the jelly
into jars, and cover closely; keep in a cool and dry place.
CURRANT JELLY.
Gather the fruit when fully ripe; remove the stems, and put
the currants into a very clean stone jar; cover it closely; then
set the jar into a kettle, three parts filled with cold water; put
289 
JELLIES AND JAMS.
the kettle in a hot place to gradually heat; let it boil (renewing
the water as it evaporates) for three hours; then gently pour
the currants from the jar into a fine hair sieve; let the juice
slowly drip through, and when all has dripped, add to every pint
of juice one pound of loaf sugar; then put it into the kettle and
let it simmer slowly thirty minutes; tbhen pour the jelly into
small jars, and set them in the sun for one day before closing
the jars; lay on the top of each jar a piece of white paper dipped into brandy to prevent mould; cover tightly and keep in a
coo  place.  Raspberry jelly is prepared exactly in the same
manner; so is dewberry jelly, which is better than blackberry,
as the dewberries are sweeter and better flavoured than the blackberry.
MARMALADES AND JAMS.
This mode of preserving fruit, having more consistency than
jelly, requires great care in preparing, to avoid scorching or too
much cooking; an iron porcelained kettle as for preserving must
be used; a large wooden spoon is necessary for stirring.
CHERRY MARMALADE.
Select ripe, juicy, sour and sweet cherries, an equal quantity
of each; stem and stone them with care; to one quart of the
pulp and juice, add one pound of the best New Orleans brown
sugar; mix these well together and put into the kettle; set it
in a warm place to slowly heat, and simmer for one hour and
a half; then put it into jars; cover with care and cork tightly.
APRICOT MARMALADE.
Select nice green apricots; put two quarts of water into a
preserving kettle, and add two large spoonsful of saleratus; put
in as many apricots as this will cover; set it on the fire to heat.
and wlhen simmered, have ready a basin of cold water, and put the
290 
JELLIES AND JAMS
apricots into the cold water from the saleratus water; when all are
removed put in more apricots, if the saleratis is not discoloured,
if it is, make fresh; take the apricots out of the cold water and
wipe them on a coarse cloth, to remove the down; when all the
fruit is ready place them into a preserving kettle, and just
cover them with water; let them simmner very slowly, and uncovered to evaporate the water; after they have become soft take
out all the stones; break the stones, and blanch the kernels by
pouring the water on them; then put the blanched kernels into
the kettle with the marmalade as they improve the flavour; let
this be thoroughly well cooked; then press the pulp through a
colander; to guard against the pulp sticking whilst it is cooking,
it is a good plan to lay when it is first put into the kettle a large
dining plate in the bottom of the kettle.  After the pulp is all
strained through, add one pound of crushed white sugar, to one
pint of the pulp and juiceof thefruit; simmer this only twenty
minutes stirring carefully to prevent scorching; then put it into
jars and cork tightly; any kind of fruit mnay be prepared in the
same manner; only not requiring the saleratus water; that is
done to remove the down.
PINE APPLE JAM.
Select large ripe pine apples; pare them carefully; then grate
them; preserve all the juice with the pulp in grating; then
weigh the fruit and juice, and put it all into a kettle; let it
slowly heat, stirring very carefully, or else placing a plate at the
bottom, which is best; having weighed the juice and jam as
directed, allow an equal quantity of the best white crushed sugar,
put the sugar in, when it has simmered fifteen minutes; great
care must be used to guard against the least scorch, or the delicate flavour of the pine apple will be affected; let it simmer
thirty minutes after the su,gar is added, then add one pint of
white brandy to one kettle of jam, stir this through gently, so
as to become incorporated with the mass; this prevents fermetation; let it sitmmer five minutes slowly after the brandy is
stirred in} then put it into jars, cork tightly, covered, and keep
291 
JELLIES AND JAMS.
in a cool place; great care must be observed in this jam that the
watery particles are very much evaporated before the brandy is
added.
APPLE JAM.
Core and pare any quantity of good tart apples, weigh an
equal quantity of good brown sugar, then chop up the apples
grate some fresh lemon peel, and shred some white ginger; make
a good syrup of the sugar and skim it well; then throw in the
apples, lemon peel, and ginger; let it all boil until the fruit looks
clear and yellow: this is a delicious jam.
RASPBERRY JAM.
Pick them over very carefully, as this fruit is very liable to
worms; weigh equal quantities of berries and sugar, put the
fruit into a kettle, and break it with a ladle and stir continually;
let it boil quickly; when the watery particles are all evaporated,
add the sugar, this is better than adding the sugar at first; let it
simmer slowly for twenty minutes, then put in jars and cover.
QUINCE MARMALADE.
Take the poorest of quinces; pare, core, and boil them in as
little water as will cover them; when quite soft, put them on a
sieve, and when cold weigh them, and break them with a ladle;
to a pound of fruit add one pound of good brown sugar; put
them on the fire and simmer slowly for one hour, stirring constantly in them; put it into jars for use, covering very tightly; a
great improvement is to add one-third of sweet apple to the
quince; this requires no addition of sugar.
PEAR MARMALADE.
Select not too ripe pears, wash and parboil them soft, when
cold rub them through a colander; to two pounds of pears allow
one pound of good brown sugar; simmer slowly for one hour,
then put into jars; cork tightly.
'- (i 2 
JELLIES AND JAMS.
GRAPE JAM.
Boil the grapes in just water enough to make them tender,
strain them through a colander, then to one pound of pulp put
one pound of good brown sugar, boil this half an hour; the conamon wild grape makes a nice jam.
GELATINE JELLY.
Take three ounces of gelatine, two quarts of water, one pint of
wine, three lemons squeezed, one and a half pound of sugar,
three eggs and shells; boil twenty minutes without touching;
pour all through a flannel cloth into a colander, and cool for use.
RASPBERRY JAM.
Take three pounds of raspberries, mash them and boil them
twenty minutes;  put one pint of currant juice, and coddle
them as for jelly; then add three-quarters of a pound of sugar
to each pound of the fruit, and boil it until it will jelly.
To PRESERVE COCOANUT
Make a hole in the shell and pour off the milk; then bread
the nut and pare off the brown skin, grate and add the milk
after a teacupful of crushed sugar is put into it, and dissolved;
after it is put into the preserving kettle stir it constantly, to
prevent burning, about fifteen minutes, or perhaps twenty; then
turn it out to cool.
293 
'C 
DESSERTS, JELLIES, BLANC-MANGES &
LEMON CUSTARDS.
BEAT the yolks of eight eggs until they are quite light, stir
in one quart of boiling water, grate the rind of two lemons and
their juice in a cup, pour it into the eggs and water; add a cupful of white or brown sugar; mix these together well: then
set the pan containing the mixture in a hot place, stir it until it
thickens, then remove it and add one wine-glass of wine and one
of good brandy; stir it well; when cool put it into jelly glasses
for the table; whip the whites to a stiff froth with a knife, with
three spoonsful of fine white sugar, put a spoonful on each
glass, and sprinkle small coloured nonpareils on the top; this is
a beautiful and nice dessert.
ORANGE CREAM.
Take the juice of six oranges, beat to a cream the yolks of
nine eggs and a quarter of a pound of white crushed sugar, add
the orange juice, and pour on one quart of boiling water; stir it
well and set it in a warm place to thicken; when heating stir all
the time; as soon as cool put into glasses and ornament as the
lemon cream with the froth of the whites, &O.
A NICE CUSTARD.
Put on to boil in a saucepan which is kept for boiling milk,
one quart of new milk, stir very smoothly one large spoonful of
four in a cup of cold milk, when quite smooth stir it into the
295 
296      DESSERTS) JELLIES, BLANC-MANGES, &C.
boiling milk, with a little salt; stir these well; beat five eggs, the
yolks only, to a cream, then add four large spoonsful of good brown
sugar, when well mixed stir it thoroughly into the milk, and be
careful that it does not curdle, and do not remove the milk from
the fire while adding the eggs; then take it away from the heat,
and when nearly cold add a few drops of essence of almond, or
when the milk is first put on cut a vanilla bean in half and put
it in; if essences are used never add them until nearly cold, or
it will curdle the custard.
SPONGE CAKE PUDDING.
Soak a sponge cake in wine, lay it in a glass bowl and pour
over the above custard; savoy biscuits are equally nice, with
boiled custard poured over and flavoured with vanilla.
CUSTARD ICE.
Beat the yolks of six eggs very light, and add six table-spoonsful of white sugar, stir these well; put over the fire one quart of
new milk with a piece of vanilla bean; when it comes to a boil
stir in with care the eggs and sugar; let it remain on the fire
about one minute, stirring all the time to prevent curdling; then
remove it, and add one quart of good cream; take out the vanilla
bean; when quite cold put it into the freezer and freeze; this is
a nice dessert; it may be flavoured with almond or any other
flavouring, but that must be added after boiling, as all essences
are liable to curdle the milk, unless pounded almonds are used,
which enriches the milk and is a very delicate flavour; cinnamon
sticks flavour the milk pleasantly; they must be boiled in the
milk and removed before freezing.
CHARLOTTE RUSSE.
To half a pint of milk put one ounce of isinglass, (the French
is the best and most economical,) to this add a vanilla bean; 
DESSERTS, JELLIES, BLANC-MANGES, &a.
put this to simmer over the fire; beat the whites of four eggs to
a stiff froth; stir the yolks thoroughly with three ounces of pul
verized sugar and one pint of thick cream, with one wine-glass
and a half of white wine to a complete froth; when the isinglass
is dissolved strain the milk while lukewarm into the yolks And
sugar, add the whites immediately; next the cream, beat all
quickly together; then line the mould with strips of sponge
cake or savoy biscuit, one side of the cake dip in the white of
an egg to make it adhere to the mould; then pour on the mixture
and let it stand until firm; then carefully turn it out into a glass
dish.
FLOATING ISLAND.
Beat the whites of eight eggs to a stiff froth, then whip in
four table-spoonsful of currant jelly, four spoonsful of fine pulverized white sugar, all this beaten to a firm consistency, then
pour a small quantity of cream into a glass dish, and drop
with a spoon the mixture on the cream; on this sprinkle coloured
nonpareils; in serving pour some cream into the saucer, and drop
on the island.
ITALIAN SNOW.
The whites of two dozen eggs whipped to a stiff froth, the
juice of six lemons, two pounds of white sugar, and two quarts
of water; mix the water, juice, and sugar well together, then
add the eggs; stir all together, and put into the freezer and stir
until it freezes.
ALMOND ICES.
Throw into very hot water five ounces of bitter and ten
ounces of sweet almonds, and remove the skin; then pound them
in a mortar to a paste, adding slowly a,few drops of orange
297 
298      DESSERTS, JELLIES, BLANO-MANGES, &C.
flower water; when quite smooth stir in one quart of milk, mix
this well and add two quarts of cream; put over a slow fire one
quart of milk to boil, stir in with a wooden spoon slowly while
simmering twelve ounces of sugar; then add the almond paste
very slowly, stirring all the time with a wooden spoon; when
well mixed, set it aside to cool, and put it into the freezer for
freezing.
COFFEE ICES.
Roast with care to a dark brown seven ounces of Mocha
coffee, then grind to a rather finer state than for ordinary use;
cover it in a vessel; put over the fire in a very nice vessel ono
pint of cream and three pints of milk, when boiling stir in half
a pound of sugar; when dissolved pour it over the coffee in a
boiling state; stir it quickly; then cover tightly and let it stand
until cold; then strain it very carefully through a hair sieve, and
put it into the freezer for freezing.
ITALLIENNE ICES.
Boil two quarts of cream, have ready fourteen ounces of ground
Mocha coffee, when boiling pour the cream over the coffee, cover
very tightly and let it infuse for two hours; then take ten eggs,
very fresh, separate the whites from the yolks, whip lightly the
whites; then pour the coffee and cream through a very fine
sieve and stir in the whites, and add half a pound of sugar; put
this on the fire for a few moments, then pour all through a hair
sieve; when cold put into the freezer for freezing.
CHOCOLATE ICES.
Boil one quart of milk, grate half a pound of best French
vanilla chocolate and stir into the milk, let it boil until thick;
add a quarter of a pound of sugar; add one quart of cream, and
stir well, then pour into the freezer. 
DESSERTS, JELLIES, BLANc-MANGES, &Ca.
PLUM PUDDING GLAcE.
Stem and seed one pound and a quarter of best bunch raisins
on these pour three pints of good new milk, and add three or
four sticks of best cinnamon, and two blades of mace; put these
into a saucepan to simmer ten minutes, -overing tightly; whilst
this is cooking beat up the yolks of five eggs with half a pound
of white sugar to a smooth cream; strain the milk through a
hair sieve; put it on again to boil; pound in a mortar a quarter
of a pound of almonds; when the milk boils, stir in the yolks,
and stir it well, as for boiled custard; remove it from the fire,
and add the almonds when the custard is nearly cold, or they
will curdle the custard; then add the raisins which were boiled
in the milk, but not the spice; stir these well together, and cut
into very thin slices half a pound of the best citron, stir this in,
with half a pound of preserved ginger cut very thinly; when
these are well mixed, add one quart of best cream; stir well,
and put into a freezer for freezing.  A  "Turk's head mould"
has the best appearance on tables. This is a most delicious
dessert, or for an evening party.
RASPBERRY ICES.
Select fresh ripe berries; extract the juice by pressing them
in a hair sieve with a wooden spoon; then squeeze gooseberries
fully ripe also through a sieve; to one quart of the raspberry
juice add one pint of gooseberry juice, and the juice of two
lemons; put this on the fire to simmer slowly, and add two pounds
of clarified sugar; let this simmer for twenty minutes;  then
strain it through a hair sieve, and when quite cold freeze it in
your freezer; other fruits may be prepared in the same way;
currant juice is a good substitute for gooseberries, strawberries
are even superior to raspberry with the addition of the currant.
299 
3So     )DESSERTS, JELLIES) IBLANC-MANGES &AC.
CLOVE ICES.
This is much esteemed in France; pound coarsely two ounces
of the best cloves in a mortar; add to it four ounces of white
sugar; boil two quarts of milk and throw in the cloves and sugar
mixed, let it simmer for ten minutes tightly covered; then add
one quart of cream, with half a pound of white sugar, let these only
scald; then press all through a hair sieve, and freeze it; a nice
after dinner ice.  Cinnamon ice is prepared in the same manner;
be careful to select the best stick cinnamon and only break it;
not pounded as the cloves.
APPLE ICES.
Select good pippins; but do not pare or core them; lay them
in a kettle, just cover them with water; set them on the fire and
cook slowly, being tightly covered; when reduced to a jam, pour
it in a hair sieve or fine colander, then add to one pint of the
juice thus obtained three-quarters of a pound of sifted sugar and
the juice of two fresh lemons, stir these well, and when quite cold
pour it into the freezer.
PEACH ICE.
Pare and cut finely half a peck of very ripe peaches; stir in
well two pounds of the best white sugar; let it stand for two or
three hours, then stir them well together and put into a preserving kettle to simmer for twenty minutes, stiring all the time to
prevent scorching; then pour them into a pan and when quite
cold add one quart of cream and one quart of milk; stir them
well together; put instantly into the freezer to prevent curdling;
this is delicious.
WINE ICE.
Pare with care the rind of twelve fresh lemons; pour over this
rind one pint of boiling water, cover tightly for two hours, thed 
DESSERTS, JELLIES, BLANC-MANGES, &C.
add one pound of white sugar crushed; beat very lightly the
whites of four eggs, then stir them into the mixture; whip it
well and strain through a colander, then add two quarts of good
red or white wine, and freeze it; this may be reduced according
to the quantity required, but be careful to keep the proportions.
JELLY LEMONADE.
Slice three fresh Seville oranges very thinly, and six fresh
lemons; pour on them one quart of boiling water, cover tightly
and let them steep; soak three ounces of good isinglass in a cup
of cold water, when soft pour on it the lemon, orange and water; let
the whole simmer for fifteen minutes; stir in one-fourth of a pound
of crushed sugar, one pint of good wine, let it simmer three minutes,
and strain through a bag or "jelly strainer," which is the best
thing for jelly, and can be obtained at the tin furnishing stores;
when it is  clear pour into moulds. I.
CIIARLOTTE RIUSSE.
One and a half ounces of French isinglass dissolved in a pint of
water, let it simmer to half a pint; make a rich custard of six
eggs, and one pint of new milk, let it be smooth and then cool
it; boil a vanilla bean in the milk, whip a quart of rich cream to
a froth, lay it on a sieve as you whip the froth; stir the custard
into the isinglass, having strained the custard until thick; then
add the whipped cream, beat all together, line a mould with lady
fingers or savoy biscuits; pour in the mixture, and when required
turn into a glass dish.
APPLE TRIPLE.
Pare and core six good pippins, just cover them with water
and simmer them until soft, then mash them through a colander;
beat them with four large spoonsful of powdered loaf sugar, whip
to a stiff froth the whites of five eggs, beat these with the apples
and sugar until perfectly light and white; lay slices of sponge
2o)
301 
DESSERTS, JELLIES, BLANC-MANGE, &C.
cake in a glass dish, pour over it some wine just to soak the cake%
on the cake put raspberry jelly, then put on the apple ann sugar
on the top of the jelly and cake; this is very nice.
APPLE PUDDING AND BOILED CUSTARD.
Put five pippin apples, pared and cored carefully, into a baking
dish, then fill the holes with sifted loaf sugar and nutmeg, on
these pour a rich custard having in it a wine-glass of wine, or
French brandy, and bake half an hour. To make the custard, boil
one quart of new milk with several pieces of cinnamon stick,
let it simmer five minutes; beat up eight eggs with only half the
whites; stir in two table-spoonsful of sugar and one wine-glass of
good wine; strain the milk and add it to the eggs, and then pour
it over the apples, and bake as directed.
PLUM CHARLOTTE.
Stone one quart of ripe plums; stew them in one pound of
brown sugar; cut slices of bread and butter; lay them at the
bottom and around the sides of a deep dish or bowl, pour in the
plums boiling hot, and set it away to cool gradually; to be eaten
with cream.
CLOTTED CREAM.
Mix together one gill of rich milk and a wine-glass of rose.
water, and!four ounees of white sugar, then add the yolks of two
eggs well beaten; stir all into a quart of good cream, set it over
hot coals, let it just come to a boil, stirring all the time; then
take it off, and when cool enough pour it into a glassbowl, set it
away to get cool; eat with itany sort of sweetmeats.
WHIPPED SYLLABUB.
Stir into a quart of good cream one pound of crushed sugar,
and one pint and a half of good wine; put these into a deep
dish; squfieeze in the juice of three fresh lemons; whip these
half an hour, and as they froth lay the froth on a sieve, until
all is whipped; serve in lemonade glasses
302 
1)ESSERTS, JELLIES, BLANC-MANGE, &C.
APPLE SOUFFLE WITH RICE.
Blanch half a pound of the best rice in scalding water, strain
it clear, boil it in sufficient milk to cover it, to this add a little
grated lemon peel, and a small bit of cinnamon, let it boil until
the rice has absorbed the milk; then remove the stick of cinnamon, turn it into a dish, and when cool raise a wall with it about
three inches high, having first taken the precaution to egg the
dish to make it stick firmly, smooth the rise to an even surface,
then egg it all over, fill the dish half way up the wall of rice
with apple marmalade; beat to a fine froth the whites of four
eggs, pour them over the marmalade, then sift powdered white
sugar over it, put it into the oven, keep up an even heat to
give it a fine colour. Serve hot with wine sauce.
BLANC MANGE OF MOSS.
Take half an ounce of " Carrigean moss," the white; put it
into one quart of new milk; reduce it by simmering to one pint,
and then flavour it with a few drops of essence of bitter almond,
and sweeten it to the taste, add one glass of white wine; pour it
into a mould, until cold and firm; serve in a glass dish.
CALVES FEET BLANC MANGE.
Clean and break eight calves feet; pour on them two quarts of
cold water, and half a tea-spoonful of salt; let them simmer three
hours, skimming carefully; strain off the feet which will make
a nice dinner dished with drawn butter and parsley; set the
liquor to cool; when cool remove every particle of fat; add one
quart of cream; let it simmer ten minutes; then sweeten, and
add good essence of lemon to the taste; pour the whole through
a hair sieve into moulds; when cold and firm it is ready for table.
COFFEE JELLY, CREAM A LA FRANCAISE
Infuse a quarter of a pound of ground Mocha coffee in a glass
.f water boiling; when the coffee is precipitated pour it off
303
4 
8504      DESSERTS, JELLIES, BLANC-MANGES, &(e.
clear. Boil a quarter of a pound of sugar to a rich syrup, pour
the coffee to it, and then set it on hot ashes that the sugar may
dissolve gently, and when it is perfectly melted stir in gradually
the yolks of eight eggs, four glasses of boiling milk, and six
ounces of sugar, after which put it on a moderate fire, stirring with
a wooden spoon; when it begins to simmer pass it through a fine
sieve, and let it stand till lukewarm; then mix into it one ounce
of clarified isinglass, and finish it by just dissolving the isinglass;
pour into moulds to cool.
FRUIT CHARLOTTE.
Grate eight good pippins, free from cores and skin; cut up
some pieces of butter, and lay in the bottom of a pudding dish;
on this put half of the apples, grated; grate some nutmeg; a
little lemon peel grated; sprinkling thickly good brown sugar;
a quarter of a pound of currants; the same of stoned raisins;
one large spoonful of finely chopped beef suet; three spoonsful
of grated or crumbled stale bread; then more apples; a quarter
of a pound of currants, the same of stoned raisins, sugar, nutmeg, and lemon peel; lastly strew thickly crumbs of stale bread;
cut up pieces of butter, and lay on the top; bake one hour;
eat with wine sauce.
BLANC-MANGE.
Boil two ounces of French isinglass in three pints of water
twenty minutes; strain this into one pint and a half of good
cream, and let it simmer five minutes; add one glass of good
peach water; sweeten and strain through a sieve into a mould.
CALVES' FEET JELLY.
Clean six feet;  pour on them two quarts and a pint of cold
water, and half a tea-spoonful of salt; boil them down one half,
strain it, when cold remove all the fat carefully; then put it
inw a very nice saucepan; add sugar and wine to the taste; the
0 
DESSERTS, JELLIES, BLA.NC-MANGES, t(o.
rind of two fresh lemons peeled very thinly, and their juice; one
wine-glass of brandy; let these all simmer; then add the whites
of four eggs beaten up with their shells; let it boil twenty
minutes; then pour it through a sieve, or "'jelly strainer," into
the moulds; let it stand, however, fifteen minutes before pouring it through the strainer to settle; it is much clearer for
o doing.
CALVES' FEET JELLY, SUPERIOR.
Take a set of four calves' feet; wash and clean them; put them
into a saucepan, with four quarts of cold water covered closely;
let this simmer, skimming carefully, five hours; strain them
through a colander; take the broth and set it aside to cool; when
cold remove all the fat from the jelly and the settlings; it must
be prepared the day before it is required; place this jelly into
a clean saucepan with three or four sticks of cinnamon, three whole
cloves, and the rind and juice of three lemons; set this on the fire
to warm; beat the whites and shells of four eggs in a half pint
of cold water; stir these in quickly, also half a pound of white
sugar dissolved in one pint of best " Champagne cider," at the
same time as the eggs; and one pint of good Sherry or Madeira
wine; let this simmer for five minutes; then set it aside to
settle for fifteen minutes, after which pour it through a strainer
or jelly bag into a mould to cool.
BLANC-MIANGE, I)UTCIH.
Put a pint of cleared calves' fool jelly into a stewpan, mix
with it the yolks of six eggs, set it over a fire, and whisk till it
begins to boil, then set the pan in cold water, and stir the mixture till nearly cold to prevent it from curdling, and when it
begins to thicken fill the moulds. Set it in a cool place.
BLANC-MANGE A LA FRANCAISE.
Blanch one pound of sweet and twenty bitter almonds, drain them
~n a sieve, and afterwards dry them by rubbing them in a napkin,
305
0 
306      DESSERTS, JELLIES, ]LANC-MANGES, &C.
pound them in a mortar, continually moistening them with half
a tea-spoonful of water at a time, to prevent their oiling. When
they are pounded as fine as possible take them out of the mortar,
and put them into a pan, then with a silver spoon beat up your
almonds gradually with five glasses of water; after this spread a
napkin over an oval dish, and put your almonds upon it, then
gather up the corners of your napkin, and wring it very tight to
press out all the milk from the almonds, then put into this
milk twelve ounces of crystallized sugar broken into small
pieces. When the sugar is dissolved pass the whole through a
sieve, and then add to it one ounce of clarified isinglass rather
warmer than lukewarm, and when the whole is well incorporated
together pour it into your mould; your mould should be previ.
ously put into pounded ice; when your blanc-mange is ready to
serve, which will be in two hours after it has been put into the
mould, you must take it out.
APPLES A LA TURQUE.
Pare and core ten good pippins, put them into a kettle with
clarified sugar, cover them closely and simmer very gently, turning often so as to have both sides well cooked; when soft and
clear take them out and lay on a dish with wet white paper over
them; put around the margin of the dish a rim of puff paste;
when the paste is done fill the holes of the apples with raspberry
or currant jam, beat the whites of six eggs to a stiff froth, and
add to them four large spoonsful of white sifted sugar, beat this
in with the whites; put this on the apples; sift some fine
white sugar over the whites; set in the oven until baked a light
brown.
CURDS AND CREAM.
Turn to curd three or four pints of milk with runnet; before
erving drain off the whey, and pour over some cream; then
iweeten half a pint of rich cream and grate nutmeg over it; serve
this with the curd.
0 
DESSERTS, JELLIES) BLANC-MANGES, &a.
CREAM CHEESE.
TaKe your rennet and cover it with scalding water; let this
remain in for two days. Then to a large milk pan of new milk
add one quart of rich cream; strain into it as much boiling water
as wil' make the milk warm; then add as much water from the
rennet as you think will turn it, say two table-spoonsful; when it
is sufficiently turned lay a thin cloth in a sieve, and put in your
curd to drain; then put a cloth in your press, lay on something
to keep it down; let it remain until the whey is well drained
from it; then take out the curd, and put it in a dry place with
the hoops over it; salt the side that is up, the next day turn it
and salt the other side.
DEVONSHIRE CREAM.
Set the risen cream on a warm place, and as it rises skim it
off and set it aside; sweeten it, and grate nutmeg over it; this
is very nice for tea, with sweetmeats.
APPLE FLOAT.
Twelve large apples, quartered, cored and boiled in as little
water as possible and passed through a sieve; when cold add
two whites of eggs, beaten-sweeten to taste; beat all up with
a spoon till quite stiff. EIave made previously a soft custard,
with the two yolks. Flavor and sweeten slightly.
LEMON CREAM.
Pare the rind very thin from four fresh lemons; squoeeze the
juice and strain it, put them both into a quart of water, sweeten
to your taste; add the whites of six eggs beaten to a froth; put
it on the fire, and keep stirring it until it thickens; but do not
let it boil; pour it in a bowl; when cold, strain it through a
sieve; put it on the fire again, and add the yolks of the eggs;
stir until quite thick, and when cold serve up in small glasses
and on each glass lay a inaccaroon.
307 
-0 8     DESSERTs) JELLIES, BLANC —MANGESP &C.
ALMOND CUSTARD
Take one pound of shelled and blanched almonds, pounded
with rose water; add one quart of boiling water, this then must
be strained; add eight well beaten eggs, and a sufficient quantity
of sugar to sweeten with; a small quantity of grated nutmeg;
bake in cups.
CHIMARLOTTE RiUSSE.
Extract the flavour of a vanilla bean by boiling it in milk, of
which take half a pint; the milk must then be strained, and
when cold mix with it a quarter of a pound of loaf sugar; beat
the yolks of four eggs very light and stir them into the mixture;
heat it over the fire for five minutes until it becomes a custard, but
take great care that it does not boil; boil an ounce of isinglass
with a pint of water, the isinglass must be thoroughly dissolved
before fit for use, and one half of the water boiled away; the
custard being cold drain the isinglass into it and stir them hard
together; leave them to cool while you prepare the rest of the
mixture; whip a quart of cream to a froth (the cream should
be rich) and mix it with the custard; in whipping the cream
great care should be taken to make it quite light; the safest way
is to remove the froth with a strainer as fast as it gathers until the
whole is whipped; take two round slices of almond sponge cake,
glaze them with the beaten white of eggs mixed with sugar; lay
one on the bottom of a circular mould and reserve the other for
the top; cut some more spongoe cake into long pieces, glaze them
carefully with the egg and line the sides of the mould with them;
each piece should lap a little over the other, or the form will not
be perfect; the custard will by this time be just beginning to
congeal; pour it gently into the mould and cover the top with
the piece of cake which had already been prepared; the cake
around the sides must be trimmed evenly, so that the upper
pieces will fit without leaving any vacancies; pound some ice
and throw it into a tub, covering it well with coarse salt; the 
DESSERTS, JELLIES, BLANC-IANGES, &~.
hould should then be set in the midst of this ice and remain
there an hour; prepare an iceing, with powdered sugar and the
beaten white of egg, flavouring it with lemon juice, or essence
of lemon, or orange rose water, according to your taste; the
charlotte russe is then turned out into a handsome dish and iced
over; it should be moved about as little as possible; to insure
success in preparing it, the utmost care should be taken to follow
the above directions.
CHARLOTTE POLONAISE.
Beat together the yolks of six eggs which must be perfectly
fresh, mix with them two table-spoonsful of flour, boil a pint and
a half of cream and stir the eggs with it, great care being taken
that the flour is not in lumps; the cream must be still kept over
the fire, and it may boil slowly for ten minutes or more, stir it
continually, and be sure the fire is not too hot; divide the mix.
ture into two separate pans; scrape six ounces of chocolate quite
fine, break up a pound of maccaroons and add them to two ounces
of powdered sugar; mix this with the ingredients of one pan,
boil it a few moments, stir as before, take it from the fire, stir a
little longer and leave it to cool; blanch a dozen bitter almonds
and four ounces of shelled sweet almonds; pound them in a
mortar with a little rose water until they are quite fine, add an
ounce of chopped citron and pound them again; pour the contents of the mortar into a dish and add to them four ounces of
powdered sugar; stir this mixture into the other half of the
cream, and let it boil gently; take it off and put it in a cool
place; cut a sponge cake (it should be a large one) into slices
about half an inch thick, spread alternately one with the chocolate cream and another with the almond cream; pile them evenly
on a china dish until the slices have all been used; whip together
the whites of six eggs until they become a stiff froth, mix with
it six ounces of powdered sugar, twelve drops of oil of lemon,
tome persons prefer rose water, but it is not generally considered
309 
810       DESSERTS, JELLIES, BLANC-MANGES, &(.
as good; pour this mixture lightly over the pile of cake, using a
spoon to distribute it evenly, and then sift some sugar (not too
finely powdered) over it. It should be left in a slow oven until
the outside is browned; if the oven is too hot it will become
deeply browned, and will not look well. It may be ornamented
with slices of peaches or quinces cut in fanciful shapes, or drops
of jelly, or raspberries preserved whole; should the chocolate
cream be too thin, thicken it with crumbled maccaroons; should
the cream be too thin add in more pounded citron; should
either of the mixtures be too thick, dilute it with cream. Some
persons prefer a charlotte polonaise to a  "charlotte russe," as
it has a more delicate and more decided flavour.
GOOSEBERRY CUSTARD.
Stew ripe gooseberries in as little water as possible, stir and
mash them through the colander; stir in while the pulp is hot a
spoonful of butter, and sugar to sweeten it; beat six eggs very
light, then simmer the pulp very slowly, and stir in the eggs
gradually; when it comes to a boil, take it off, stir very hard
and set it to cool; serve in glasses cold, grate a little nutmeg
ever each glass.
FROSTED FRUIT.
Takle large ripe cherries, plums, or grapes, cut off half the
salk; have ready in one dish some beaten white of an egg, and in
another some fine loaf sugar, sifted. Dip the fruit in the egg,
tl- roll into the powdered sugar; lay a sheet of white paper on
the bottom of a reverted sieve, and set it on a stove.
ANGEL'S FOOD.
Stew tart apples, strain them, sweeten with white sugar, mix
four whites of eggs, (saved from the custards) add the stewed
-t 
DESSERTS, JELLIES, BLANC-MANGES, &(.
apples, and the eggs beaten to a stiff froth; make a boiled
custard, pour it into a glass dish, and drop on the custard the
Deaten apples and eggs.
CHOCOLATE MANGE.
Three ounces of French isinglass, dissolved in a very little
cold water; put on a quart of new milk to boil, grate half a
cake of vanilla chocolate, and stir in the milk; then let it simmer, and add the dissolved isinglass; let this all simmer five
minutes; then pour into a mould, and when cold and jellish, turn
out and serve with cream.
COCOANUTS STEWED.
Grate two cocoanuts very carefully; dissolve one pound and a
half of white sugar in very little water; when dissolved, let it
simmer slowly five minutes, when the watery particles are all
evaporated, stir in the grated cocoanut; add one wine-glass of
white wine, one wine-glass of rose water, stir these well; have
ready some paste puffs baked, and when wanted for table, fill
them with the stewed cocoanut.
RUM JELLY.
To one quart of white wine add one pound of crushed sugar;
dissolve one ounce of isinglass thoroughly in cold water; strain
through a sieve; mix this with the syrup of sugar when the
syrup is milk warm, and when nearly cold pour in the white
wine, stir these well together, then add one wine-glassful of the
best Jamaica rumn, pour it into moulds to get cold; this is very
nice for evening parties, and is used on the continent.
MADEIRA WINE JELLY.
Soak for half an hour three ounces of the best French isinglass,
stir it into one pint of hot water; cut the rind of one fresh lemon
311 
12  DEssERTS, JELLIES) BLANC-MANOES, &C.
thinly and put in, let it simmer fifteen minutes; stir in one
quarter of a pound of crushed sugar, and one quart of Madeira
wine, let this warm only, then strain through a jelly bag or
strainer into mI)ulds; it is very fine.
LEMON JELLY.
Cut the rind of three fresh lemons and their juice; soak for
half an hour two ounces and a half of French isinglass, pour on
the lemon rind and juice one quart of boiling water, put it into a
clean saucepan; let it simmer five minutes, then stir in the isinglass; when dissolved add three-quarters of a pound of crushed
sugar, let this simmer fifteen minutes; beat up the whites and
shells of three eggs, and stir in one pint of good sherry wine; it
only requires one simmer after the wine is added; remove it from
the fire and let it stand five minutes only to settle, then pour it
slowly through the "jelly strainer" or bag into the moulds; when
jellied it is ready for use.
ARROW-ROOT BLANC-MANGE.
Put in a very clean saucepan one quart of milk and a piece
of vanilla bean; cover tightly or else the flavour will evaporate;
stir into half a pint of cream a tea-cupful of arrow-root, and a
very little salt; mix this smoothly; pour into this through a hair
sieve the quart of boiling milk, stir it well; return it to the
saucepan and let it simmer for ten minutes, sweeten to the taste;
put into moulds to cool; serve with cream.
CALVES' FEET BLANC-MANGE.
Put a set of calves' feet nicely cleaned and washed into four
quarts of water, and reduce it by boiling down to one quart;
strain and set it to cool, when cold take off all the fat and remove
all the settlings at the bottom, then put to it one quart of new
milk, sweeten to the taste, let it simmer a few minutes, and add
a few  drops of essence of almonds, or one large spoonful of 
DESSERTS, JELLIES, BLANC-MANGES, &C.
a.,mgh flower water, but this flavoring is to be added after it is
removed from the fire; strain it through a sieve into the mould,
and set it to harden.
NEW YORK CUSTARD.
Boil one quart of new milk and a piece of iranilla bean, while
it is simmering cover tightly as the flavour wi 1l evaporate if it is
not; mix five large table-spoonsful of rice flour with a little cold
milk, stir it quite smooth, pour it into the boiling milk, stir.t
well and boil for fifteen minutes, then take it floin the fire and
break in two eggs, stirring very rapidly; take out the bean;
sweeten to the taste, pour it into moulds; serve with cream.
PEACII MANGE.
Take tl,e tablespconsful of nicely preserved peaches; rub
them carefully through a sieve; then stir in well one quart of
rich cream; dissolve three-quarters of an ounce of best French
isinglass in half a pint of water, and simmer it; when entirely
dissolved and cfoi stir it into the mixed peaches and cream; then
put all into a mould, and when quite firm turn it out.  In summer it must be made the day before, and kept on ice to harden
and be cold.
ALMOND TRIFLE.
Put on to boil one quart of new milk, blanch and bruise a
quarter of a pound of sweet almonds; put them into the milk;
beat the yolks of six eggs and two large spoonsful of sugar well
together; and when the milk bolls stir in the yolks as for a cutard; remove it from the fire-pour it into a dish, and cover
the top with rather thin slices of almond sponge cake; beat the
six whites to a very stiff froth with six large spoonsful of sifted
loaf sugar, and add three or four drops of essence of bitter
almonds; when quite stiff spread it over the cake smoothly with a
large knife; then put it in a moderately heated oven for twenty
minutes to brown nicely; set it aside to cool.  This is a nice
dessert.
313 
814     DESSERTS, JELLID  BLANoMANGES, &a
ALMOND GUST.
Two ounces of almonds, blanched and pounded to a paste,
with a large spoonful of orange-flower water, or rose-water-to
prevent oiling; put on a pint of new milk to boil, beat the yolks
of six eggs, with a quarter of a pound of crushed sugar; and
when the milk boils stir in the eggs and sugar, and then add
the almonds; mix all well together, and set it aside to cool;
then whip one quart of ch,sm to a stiff froth, with a quarter of
a pound of pulverized sugar; lay the froth on a sieve to drain;
lay some slices of sponge cake in a dish, and on them spread
either quince or apple jelly; on this pour the cold boiled cus.
tard; and on the custard place the froth of the whipped cream
This is a nice and handsome dessert.
MARIA'S DESSERT.
Beat very lightly six eggs, together with a teacup of pulver
ized sugar; sift into a pan four tea-cups of best flour, and one
teaspoonful of cream of tartar; then stir it with a knife-the
eggs and sugar; mix them well together; dissolve half a teaspoonful of soda in a very little warm water; grate the oily part
of the rind of two fresh lemons, the third of a grated nutmeg;
mix these well together and beat them until quite light; have
ready six pie plates, and put into each two large spoonsful;
bake them a nice brown; when quite cold spread over three of
these cakes quite thickly either grape, raspberry, or any nice
jam, and then lay the other three on those with the jam, having
the brown side up.  Make a nice boiled custard, and serve with
the jam and cake.
CHERRY PUDDING.
Sift into a pan one pint and a half of corn meal; on this pour
sufficient boiling water to wet the meal; stir this well, adding
half a teaspoonful of salt; cut and shred very finely a quarter
of a pound of nice beef suet, and stir into the meal; beat very 
DESSERTS, JELLIES, B3LANc-MANGES, &C.
light three eggs, and add to the meal and suet; dissolve one teaspoonful of soda in a cup of new milk; beat these all well together until quite light; then add a pint of fresh morello or pie
cherries, stoned, and with the juice and one teaspoonful of
ground ginger stir well through, and pour in lastly a teacupful of
the best molasses and one pint of new milk; pour this mixture
into a well greased pan, and bake slowly one hour. Serve with
wine sauce.
NEST PUDDrNG.
Make the foundation of the nest of jelly or blanc mange, rasp
the skin of three lemons and preserve it; then lay it around and
on the jelly like the straw; take out the contents of four eggs
through a small hole, and fill the shell with blanc mange; when
cold break off the shells and lay the mange eggs in the nest. A
pretty ornamental dish.
APPLE SNOW.
Select eight or nine good sized tart apples; core them, and
put them into a pan and just cover them with cold water; whilst
they are cooking slowly, make a nice boiled custard of the yolks
of four eggs and one quart of milk; set it aside to cool; when
the apples are quite soft lay them carefully on a sieve and remove
the skins; then put the pulp into a bowl, and whip to a stiff
froth four whites of eggs and three large spoonsful of pulverized
sugar, then beat the apple-pulp to a stiff froth, and add it to the
whipped whites; beat them then until they resemble snow;
when done pour the cold boiled custard into a glass bowl and
heap on the whipped snow; finish by sprinkling on colored nonpareils; this is a beautiful and palatable dessert. Flavor the
boiled custard when cold with a few drops of essence of lemon.
RICE BLANC MANGE.
Put a teacupful of the best rice into a half pint of cold water;
let it stand until the rice cracks and looks perfectly white; then
315 
316      DESSERTS, JELLIES, BLANC MANGES, &C.
add one pint of new milk, and one tablespoonful of white sugars
stir it and let it gently simmer until all the milk is absorbed,
stirring frequently; then pour it into a mould to cool; eaten
with preserves it is very nice The rice may be flavored with
essence of lemon, and eaten with cream.
STRAWBERRY AND OTHER SYRUPS.
Juice one pint, water one pint, refined sugar three pounds.After squeezing the juice from berries, take the pulp and pour
the water on and let it come to a boil; strain this and make up
the pint with water, if wanting; pour this on the sugar, put it
over the fire till the sugar is dissolved, and comes to a boil; take
it off the fire and add strawberry juice; stir well again, and place
on the fire and let come to a boil (or nearly); when cool, strain
and bottle. Three quarts of ripe berries make the above quan.
tity. Pine apple, raspberries, &c., as above. 
DRINKS AND FOOD FOR TIIE SICK.
BEEF TEA.
Take a piece of lean juicy beef, wash it and cut it into small
pieces an inch square; salt a very little; put them into a wide
mouthed bottle; set the bottle into a kettle of cold water and let'
it gradually heat to boiling, keep the kettle boiling three hours,
then take out the bottle and strain off the jaice; this concen.
trates more nourishment than any other method.
CHICKEN TEA.
I Take a leg and thigh of a chicken, lay it in cold water, say one
pint, set it on the fire to simmer for twenty minutes, cover tightly,
skim it well, add a little salt, and strain it; toast a piece of bread,
cut it into small squares; put these into a bowl and pour on the
boiling tea.
CHICKEN BROTIH.
Clean half a chicken, on it pour one quart of cold water, and a
little salt; put in a spoonful of rice; boil this two hours very
slowly and tightly covered; skim it well; just before using it
throw in a little chopped parsley.
CHICKEN JELLY.
Cut up a cleaned and washed chicken; put it into a stone jar,
break all the bones; cover it very closely; set the jar into a
kettle of boiling water; keep it boiling three hours and a half;
strain off the li,,,ior; season with salt, and a very little mace, or
2L                                 317 
DRINKS AND FOOD FOR THE SICK.
lemon and sugar; return the chicken to the jar and boil again,
it will produce just as much jelly again; an old fowl answers as
well as a young one; this is very nutritious.
InRISH Moss.
Steep one-quarter of an ounce of moss in cold water for a few
moments only; then take out the sprig from the water, shake
them, and then put them into one quart of new milk; simmer
it until of the consistency of warm jelly; strain, and sweeten to
the taste with either honey or white sugar; set it away to cool;
it is very palatable for an invalid.
BREAD JELLY.
Toast five slices of stale bread a light brown, take off the crust
before toasting; lay them in two quarts of boiling water; slice
a lemon thinly and lay in also; let it boil to a jelly; strain and
sweeten to the taste; this is nice for young children as well as
invalids.
RICE JELLY.                           *
Boil a quarter of a pound of the best rice flour- with half a
pound of loaf sugar in a quart of water, until the whole becomes
one glutinous mass; strain off the jelly, and let it stand to cool;
this is nutritious and light.
RICE CAUDLE.
Wash with care a tea-cup of rice, on it pour one quart of boiling water, and a very little salt; let this cook slowly for an hour;
then pour off the water and let it boil, while scalding add a wineglass of wine and the yolk of an egg beaten to a cream with a
large spoonful of white sugar; stir this in slowly so as not to
curdle; remove it from the fire; pour into a bowl and grate
nutmeg over it; this is light and nutritious.
SLIPPERY ELM BARK JELLY.
Four large spoonsful of ground bark; pour on it one quart of
cold water; let it stand all night, stir it and let it settle; the
818 
DRINKS AND FOOD FOR THE SICK.
nest morning pour off the water; pare the rind of a lemon very
thinly, and with the juice put it into the water strained, let it
simmer very gently fifteen minutes, then sweeten, and pour in a
mould to cool and harden; take out the rind before putting into
the mould.
ALMOND MILK.
Blanch about a dozen almonds, put them into a stone mortar
with a couple of lumps of sugar to prevent them from oiling;
when tolerably well crushed add to the almonds about a wine.
glass of scalding water, pour it into a piece of muslin and squeeze
into a bowl, pound the almonds again, and add more hot water
and squeeze again in this way; pour over the almonds by
degrees about a pint of hot water; set it away to cool; when
ready for drinking it is nutritious and palatable.
BARLEY WATER.
Two ounces of the best pearl barley; wash it clean in cold
water; put it into a half pint of boiling water; let it stand for
five minutes only, then pour it off and add one quart and a pint
of boiling water, a little salt, six or eight nice figs sliced, a handful of cut raisins, a little stick of liquorice, let this all simmer
fifty minutes, strain it, and when prepared add a little sweetening,
although it is better for the stomach without this; this is a
delightful nutritious drink.
WINE WHEY.
Boil a pint of new milk; add to it a glass or two of white
wine; put it on the fire until it just boils again, then set it aside
till the curdle settles; pour off the clear whey; sweeten to the
taste; cider is as good as wine to curdle if it is good country cider,
CORN MEAL GRUEL, OR OATMEAL.
Put in a clean saucepan one pint of water to boil, when boiling
mix of oatmeal two large spoonsful in a half pint of milk and a
819 
DRINKS AND FOOD FOR THE SICK.
little salt, stir this into the boiling water, stir it well, let it simmer thirty minutes, then strain it through a hair sieve; if the
patient can bear it a large spoonful of the best brandy stirred in
after it is strained and sweetened, and a little grated nutmeg; if
cornmeal is used, stir the dry cornmeal into the boiling water,
two large spoonsful to a pint of boiling water and a half of new
milk; season as the other; cornmeal requires more cooking.
JELLY FOR INVALIDS.
Cut the crumb of a penny roll into thin slices, toast them a
light brown, then boil gently in a quart of water until it jellies,
strain it upon a few shavings of lemon peel; sweeten and add if
liked a little wine and nutmeg.
EGG BROTIL
Beat the yolk of one egg with a spoonful of white sugar to a
cream, put this into a bowl, and pour on it, stirring all the time,
half a pint of either boiling new milk or water, add a spoonful
of good brandy and grated nutmeg over it; this is very nourishing for an invalid.
EGG NOGG.
Take the yolks of eight eggs, beat them with six large spoonsful of pulverised loaf sugar; when this is a cream, add the third
part of a nutmeg grated; into this stir one tumbler full of good
brandy and one wine-glass of good Madeira wine; mix them well
together, have ready the whites beaten to a stiff froth, and beat
them into the mixture; when all are well mixed add three pints
of rich milk.
ANOTHER FOR SUMMER.
Beat the yolk of one egg and a spoonful of white sugar in a
bowl to a cream; add a tumbler full of crushed ice; put the
ice in a clean cloth and pound it with a mallet as fine as hail,
stir this into the egg, add one spoonful of wine or good brandy
and grate a little nutmeg over it; stir this all well; this in
refreshing and nutritious as a drink.
820 
DRINKS AND FOOD FOR THE SICK.
PANADA.
Cut two slices of stale bread half an inch in thickness; cut
off the crust; toast them a nice brown; butter both sides with
good fresh butter while they are hot; cut them into squares of
two inches in size; lay them in a bowl, sprinkle a little salt
ever them, and pour on a pint of boiling water; grate  a
little nutmeg.
CRACKER PANADA.
Grate four water crackers into a saucepan; to a spoonful of white
sugar add a little salt, stone and cut in half two large spoonsful
of bunch raisins; over this pour one pint of boiling water; let
it slowly simmer five minutes; pour it into a bowl, and it is
ready for the invalid.
TAPIOCA.
Soak two table-spoonsful of very clean tapioca in two tea-cups
of cold water over night; in the morning add a little salt; one
pint of milk, or water if milk cannot be taken; simmer it until
quite soft; stir well while cooling; when done pour into a bowl,
and if allowed add sugar, a spoonful of wine, and a little nutmeg.
ARROW ROOT.
Bermuda arrow root is the best, but it is, unless purchased
from a reliable person, much adulterated; put in your saucepan
to boil one pint of milk; stir very smoothly into a cup of cold
milk two spoonsful of arrow root, and a little salt; when the milk
boils stir in the arrow root; continue to stir until it is cooked,
which will be in five minutes; then remove it from the fire, and
sweeten to the taste; if allowed, a little grated nutmeg; it is
very nice cold and eaten with cream.
321 
I)RINKS AND FOOD FOR THE SICK.
SAGO JELLY.
Select clean nice sago, wash it in cold water; put it to soak
over night; a small cupful of sago, in half a pint of cold water;
in the morning put the sago in one pint of hot water; pare the
rind of a fresh lemon very thin, and squeeze the juice into the
sago; let it simmer twenty minutes slowly; then sweeten, and
if wine is allowed add one wine-glass of sherry; pour it into
a mould.
FOR A COUGII.
Put a quarter of a pound of pearl barley into two quarts of
water, boil until reduced to one quart; then add half a pound
of the best figs, a quarter of a pound of sugar candy, and simmer all, and strain; take a wine-glassful cold frequently,when
eve! the cough is troublesome.
ENGLISH CAUDLE.
lMake a fine smooth gruel of oatmeal, when done strain it, stir
it at times till cold; when wanted for use add sugar, wine, and
lemon peel, with some nutmeg, according to taste; you may add
if you please, besides the wine, a spoonful of brandy or lemon
juice if allowed to the patient
CAUDLE, BROWN.
Boil the gruel the same as for white candle, with six spoonsful of oatmeal, and strain it; then add a quart of good ale, not
bitter, boil it, then sweeten according to your taste, and add half
a pint of white wine; when you do not put in the white wine
let it be half ale.
CAUDLE, WHITE.
Mix two spoonsful of oatmeal in a quart of water, with a blade
or two of mace, and a piece of lemon peel, stir it often, and let
it boil full twenty minutes, strain and sweeten it, add a little
white wine, nutmeg and a little lemon juice.
822 
DRINKS AND FOOD FOR THE SICYE..
PANADA.
Put into a clean sau epan one pint of hot water; set it on the
fire; add one wine-glassful of white wine; a spoonful of white
sugar, the rind of a lemon very thinly pared, and a very little grated
nutmeg; as soon as it comes to a boil stir in two large spoonsful
of stale bread crumbs; stir this until well mixed, then take out
the lemon peel, and pour the panada into a bowl.
SYRUP FOR A COUGH.
Take one pound of brown sugar; one pint of vinegar; boil
together until it becomes a thick syrup; a short time before it is
done, add half a pound of raisins seeded; one tea-spoonful is sufficient for a dose unless the cough is very troublesome, then take
two every two hours; this is most excellent.
TOAs~ WATER.
Cut a slice of stale bread half an inch thick a finger length
long; cut off the crust, and toast it quite brown, but not scorched;
while hot put it into a half pint pitcher; pour over half a pint
of boiling water; cover it tightly, and when cool remove the bread.
SCOTCH TOAST.
Lay in a pan three or four hard water crackers; the " Trenton
cracker" is the best for soaking; pour on them boiling water to
cover them; sprinkle a little salt over when well softened; then
put on each a piece of good sweet butter, and set it in the oven
for ten minutes, and if allowed a little cream poured on.
LE~ION WATER.
Cut the rind of a fresh lemon very thinly, and squeeze the juice
of half the lemon; put it into a pitcher and pour on one pint of
boiling water; cover it tightly until cold; then sweeten to the
taste.
223 
DRINKS AND FOOD FOR THIE SICK.
PEACH WATER.
A small cupful of dried peaches washed carefully; put them
into a pint pitcher, and pour on one pint of boiling water; cover
tightly, and when quite cold strain; it is an acceptable drink
in fever.
QUINCE WATER.
When preserving quinces save the cores if not wanted for jelly;
cut the core as whole as possible, string it and dry it; as there
is nothing which makes so delightful and healthy a mucillaginous
drink as the cores steeped in hot water, for a cough it is most
soothing. Take four or five slices of dried quinces, and pouir on
them half a pint of boiling water; cover it tightly; when cold
strain, and it is a most acceptable invalid's drink
COOL SUMMER DRINK FOR AN INVALID.
Gather green tansy fresh; put eight or nine leaves in a pint
pitcher of water; let it stand for a couple of hours in a cold
place, and in a fever it is most refreshing, so is green sage.
A HOT DRINK FOR A COLD.
Make a strong sage tea; beat up the yolk of an egg, and stir
in a large spoonful of good honey; mix it well with the egg,
and pour the boiling hot tea on the egg and honey; stir it well
and take hot.
APPLE WATER.
Roast three good tart apples with care and preserve all the
juice, put them into a quart pitcher when done, pour on it nearly
a quart of boiling water, cover and when cold it is a pleasant
drink.
RICE MILK JELLIED.
Wash very clean a large cup of rice, put it into a clean sauce.
pan, pour on it three pints of new milk and add half a tea
824 
DRINKS AND FOOD FOR THE SICK.
spoonful of salt; cover it closely and let it slowly simmer three
hours; then take it from the fire; mash it well with a spoon,
and put it into small moulds to cool; it will keep in a cool place
for two or three days; eat with cream.
iYIULLED WINE.
Put cinnamon or alspice (to the taste) into a cup of hot water
to steep, add three eggs well beaten with sugar; heat to a boil a
pint of wine, then put in the spice and eggs while boiling, and
stir them until done, which will be in three minutes.
A HIINT TO OYSTER EATERS.
When too many oysters have been incautiously eaten, and are
felt lying cold and heavy on the stomach, we have an infallible
remedy in hot milk, of which half a pint may be drank, and it
will quickly dissolve the oysters into a bland, cream jelly.
Weak and consumptive persons should always take this after
their meals of oysters.
SYRUP OF VINEGAR.
Take eleven ounces of French vinegar, obtained at the druggists, and fourteen ounces best loaf sugar; cover the vessel
tightly and let them simmer slowly fifteen minutes, stirring occasionally; when the sugar is entirely dissolved, pour it into a
bottle for use, and cork tightly; this is very refreshing in ice
water in fevers, and can be added to barley water.
A VEGETABLE SOUP.
Take an onion, a turnip, two pared potatoes, a carrot, a head
of celery; boil them in three pints of water till the vegetables
are cooked; add a little salt; have a slice of bread toasted and
buttered, put it into a bowl, and pour the soup over it. Tomatoes when in season form an agreeable addition.
325 
DRINKS AND FOOD FOR THE SICK.
CARRAGEEN Moss.
To one quart of milk add half an ounce of moss; boil it till
thick; strain it, and pour it into moulds; flavor it with any.
thing you prefer.
SCOTCH BROSE.
Stir into a pint of nice chicken broth half a pint of best oat.
meal, and a little salt; let this cook until the meal is entirely
done, stirring continually. When done, if the invalid can take
it, a little sweet butter is nice stirred in; this is nutritious and
palatable.
GuM WATER.
Put a quarter of a pound of best white gum arabic, a quarter
of a pound of rock candy, and one large sized fresh lemon thinly
sliced, into a pitcher; on these pour one quart of boiling water, stir
well, and let it stand in a warm place until the gum is dissolved;
this is delightful for colds or a fever.
MUTTON BROTrH.
Select two nice tender mutton chops, not too fat; put them
into a saucepan, and pour one quart of cold water and a little salt;
cover them, let them cook slowly for two hours; then skim off
all fat, and add one tablespoonful of rice, one pared white potato,
one turnip, and a little very finely chopped parsley; let this simmer for three quarters of an hour, remove all the fat, take out
the chops and pour into a bowl; this is very nutritious and pal.
atable for an invalid.
826 
DRINKS AND FOOD FOR THE SICK.
BRAN FLOUR JELLY.
Moisten with cold water half a pint of best bran flour; then
stir it into a quart of boiling water; let it boil slowly, stirring
frequently, to prevent scorching, for half an hour; then pour it
t,hrough - vexv coarse sieve into a mould; when cold turn it out,
and eat anu cream.
827 
MISCELLANEOUS RECEIiI'B.
PoP CORN.
Put some nice fresh lard into a pan;when boiling, drop in the
corn and cover tightly, to prevent it popping out of the pan;
when done popping, remove the corn from the pan and put them
into a colander to drain; have ready some nice steam syrup, heat
it and flavour with either seville orange juice or lemon juice;
when simmering drop in the corn; let it simmer for ten minutes;
take it out in large lumps and lay on buttered dishes to cool.
FOR C]HILLBLAINS.
Cut up two white turnips without paring into thin slices; put
the slices into a tin cup with three large spoonsful of best lard;
let it simmer very slowly for two hours, then mash this through
a sieve, when cold spread it on a soft linen cloth, and apply to
the chillblain at night; one or two applications will cure the
most inveterate chillblain, or frost feet.
To DESTROY CATERIPILLARS.
Hang pieces of woollen cloth amongst the bushes and shrubs;
the caterpillar will during the night take shelter on the cloth,
and in that way thousands may be destroyed every morning.
PATENT LINEN POLISH.
One pint of flour starch, two ounces of gum-arabic, one ounce
and a half of white bees-wax, a small piece of alum, stirred in
while boiling; boil one hour slowly
328 
MISCELLANEOUS RECEIPTS.
COLOGNE.
Oil of lemon, bergamot, cloves, cinnamon, rosemary, musk,
ten drops each, put all in one pint of alcohol; this is a very
nice receipt.
WALNUTS A FAMILY MEDICINE.
Every one eats walnuts, everybody knows how to make pickle
of walnuts; few, however, know the medical virtue of walnuts.
Now, the fact is, walnuts, when properly prepared, are an excellent medicine and alterative, and this is the way to prepare them:
Get the green walnuts fit for pickling; put them in a stone jar
filled up with sugar, in the proportion of half a pound to a score
of walnuts; place the jar in a saucepan of boiling water, for
about three hours, taking care that the water does not get in,
and keep it simmering during the operation. The sugar, when
dissolved, should cover the walnuts; and if it does not, add
more, cover it close, and, in six months, it will be fit for use;
the older it gets the better it is. One walnut is a dose for a
child six years of age, as a purgative; and it has this great
advantage over drugs, that while it is an excellent medicine, it
is, at the same time, very pleasant to the palate, and will be
esteemed by the young folks as a treat.
To TAKE OUT MILDEW OR WINE STAINS.
Wet your article and rub it well with soap, then rub powdered
chalk thickly on, and lay it in the sun; wet it when it dries, and
repsat it next day.
, To PREVENT INSECTS IN CORN.
Soak your corn for planting a few hours in one ounce of salt
petre, dissolved in one gallon of water, and cover a small part of
your corn-hill, as it is coming up, with plaster of Paris.
329 
MISCELLANEOUS RECEIPTS.
DISINFECTANT FOR A SICK RooM.
One of the best disinfectants is dried raw coffee beans pounded
in a mortar and sprinkled on a shovel, heated quite hot and passed
through a room; it removes all unpleasant odours.
To REMOVE MARKING INK, OR STAINS.
Take the piece of marked linen and immerse it in a solution
of chloride of lime, when in a few minutes the characters will
pass from black to white, owing to a new preparation of silver
being formed, namely, white chloride of silver, which still remains in the fabric, but owing to its solubility in solution of
ammonia it may be entirely extracted by immersion in that
liquid immediately it is removed out of the first, and allowing
it to remain in it for a few minutes; after this it only requires
to be well rinsed in clean water, which completes the process.
To RENDEPR HARD WATER SOFT.
For every hundred gallons take half a pound of the best quick
lime, make it into a cream by the addition of water, then diffuse
it through the hard water in a tank or reservoir, and allow the
whole to stand; it will quickly be bright, the lime having united
with the carbonate of lime, which makes the hard water, will
be all deposited. This is a most beautiful application of the art
of chemistry.
HERBS FOR DRYING.
The best state in which balm, thyme, sage, and other kitchen
or medicinal herbs can be gathered for drying to preserve for
winter use, is just as their flowers are opening, at that period
of growth they are found to contain more of the essential oil,
on which their flavours depend, than at any other. Put them
in paper bags and keep in a cool dry place.
$30 
MISCELLANEOUS RECEIPTS.
WASHING DELICATE CHINTZ AND LAWNS WITHOUT FADING,
AND ALL WOOLLENS AND BOMBAZINES, &C.
Put one large spoonful of fresh beef's gall into one gallon of
warm water, mix it well, then wash the article well in this,
use no soap; rinse in clear tepid water, and hang in the shade
to dry. If the woollen article is greasy, wash it first in warm
seap suds, and then in the gall water, finally rinse in warm
water. Sugar of lead in the rinsing water will keep the colour
of black calico.
CURE FOR CORNS.
Infallible.
Take equal parts of pulverized Indigo of the best quality,
common brown soap, and tallow; of these make a soft ointment
by rubbing well together; spread it on a piece of soft leather,
and apply it to the corn; keep it on until relieved.
SOFT SOAP, VERY SUPERIOR.
Twenty pounds of potash, twenty pounds of fat, and thirty-two
gallons of water, reduced to twenty gallons by slow simmering.
ANOTHER WAY.
Sixteen pounds of potash, and twenty-five pounds of good fat,
to a barrel of water; a part only of the water to be put to the
potash and fat at first; when the fat is destroyed add the remainder
of the water; this makes a very strong and white soap.
AN ADMIRABLE WHITE-WASH.
Six quarts of lime slacked with hot water, and covered to keep
in the steam, then strain it through a sieve, add one-quarter of a
pound of whiteing or burnt alum, pulverised; one pound of
nice brown sugar; three pints of rice flour, mix all into a thin
831 
MISCELLANEOUS RECEIPTS.
paste, and add one pound of glue which has been well dissolved
first in cold water, and then boiled over a slow fire; to the whole
add five gallons of hot water; if for an inside wall it must be pu
on cold; if for an outside wall with a large paint brush.
To PREVENT IRON FROM RUSTING.
Warm your iron until hot, and then rub it with clean new
white wax, put it again to the fire, till it has soaked in the wax;
when done rub it well with a piece of serge or coarse woollen cloth.
ANOTHER GOOD SOAP.
Nine pounds of fat; nine pounds of potash, boiled with four
gallons of water until all the potash is dissolved, then fill the barrel with hot water.
BANE FOR INSECTS.
Whale oil soap is a great bane to insects; dissolve two pounds
in fifteen gallons of water; mix the soap at first in a little water
and then dilute; try this on trees, vines, &c.
To REMOVE GREASE.
A weak solution of potash and lime water applied with a
sponge to cloth will remove grease, then rubbed with clean cold
water.
TO BRIGHTEN FIRE ARMS.
Fire arms can be kept bright by rubbing them with alum dis.
solved in the strongest vinegar; Mlontpelicr is the best.
TO PREVENT MIILDEW ON GOOSEBERRIES.
Train your gooseberry bushes so as to admit the air, and have
through them a free circulation; manure about the roots, and
sprinkle the bushes, before they blossom for three or fourpeeks,
well with soapsuds.
332 
MISCELLANEOUS RECEIPTS.
IIINTS TO LOVERS OF FLOWERS.
A most beautiful and easily attained show of evergreens in
winter may be had by a very simple plan, which has been found
to answer remarkably well on a small scale. If geranium branches
are taken from healthy and luxurious trees just before the winter
sets in, cut as for slips, and immersed in soap and water, they
will, after drooping for a few days, shed their leaves, put forth
fresh ones, and continue in the finest vigour all the winter. By
placing a number of bottles filled in flower baskets, with moss to
conceal the bottles, a show of evergreens is easily insured for a
whole season; they require no fresh water.
To REMOVE RUST FROM STEEL.
Rub the article with olive oil well, then sprinkle a little hot
slacked lime over, lay the steel article then in a dry place for
forty-eight hours;  take some finely powdered fresh unslacked
lime, and rub on it quick and hard until the rust all disappears,
then polish with dry whiting and a soft leather.
CoLD CREAM,
Two ounces of the oil of sweet almonds; half an ounce of
srF;rmaceti; half an ounce of white wax, mrnelt these together,
then stir in two large spoonsful of rose water, and while hot put
into little pots; this is very nice for chapped lips.
SUPERIOR METHOD OF KEEPING BUTTER.
Take two quarts of the best dairy salt; one ounce of good
sugar; one ounce of saltpetre, mix these well together; then one
ounce of this mixture to one pound of the best made butter,
work this well into the butter, and when all the butter is worked
with this proportion put it into stone vessels tightly covered, and
keep in a cool, dry place; it is not impregnated with the salt
before a month. Butter thus prepared, if of a good quality,
retains all its original flavor and no saltness, and will keep for a
year sweet and fresh.
22
833 
MISCELLANEOUS RECEIPTS.
A SUPERIOR POMATUM.
Half a pound of nice beef marrow; three large spoonsful of
best quality leaf-lard, free from salt; put them into a half pint
of cold water in a very clean saucepan, let it simmer for ten
minutes, then strain it through a hair sieve into a basin of cold
water; when cold remove it carefully from the surface of the
water, and put it into a clean bowl, and add fifteen drops of
cantharides and a few drops of any kind of agreeable essence,
bergamot, or attar of rose, merely for perfume, then beat all
together with a silver spoon until it is a cream; put into jars
and keep in a cool place.
BRILLIANT WHITE WASH.
Take half a bushel of nice unslacked lime, slack it with boiling water, covering it during the process to keep in the steam;
strain the liquid through a fine sieve or strainer, and add to it a
peck of fine salt previously well dissolved in warm water; three
pounds of ground rice, boiled to a thin paste, and stirred in boiling hot; half a pound of powdered Spanish whiting, and a
pound of clean glue, which has been previously dissolved by first
soaking it well, and then hanging it over a slow fire in a small
kettle, within a large one filled with water; add five gallons of
water to the whole mixture, and white vitriol two pounds dissolved in warm water; stir it well, and let it stand a few days
kept free from dirt; it should be quite hot; for this purpose it
can be kept in a kettle on a portable furnace; it is said that one
pint of this mixture will cover a square yard upon the outside of a
house, if properly applied. Brushes more or less large may be used,
according to the neatness of the job required. It answers as well
as oil paint for wood, brick, or stone, and is cheaper; it retains
its brilliancy for many years; there is nothing of the kind that
will compare with it, either for inside or outside walls.
Coloring matter may be put in, and made of any shade you
bike; spanish brown stirred in will make it red or pink, more or
less deep according to the quantity; a delicate tinge of this is
U934
t 
MISCELLANEOUS RECEIPTS.
very pretty for inside walls; finely pulverized common clay, well
mixed with the spanish brown before it is stirred into the mruix
ture, makes a lilac color; lamp black in moderate quantities
makes a slate colour, very suitable for the outside of buildings;
lamp black and spanish brown mixed together, produce a reddish stone colour; yellow ochre stirred in makes a yellow wash;
but chrome goes further, and makes a color generally esteemed
prettier. In all these cases, the darkness of the shade will of
course be determined by the quantity of coloring matter used. It
is difficult to make a rule, because tastes are very different; it
would be best to try experiments on a shingle, and let it dry. I
have been told that green must not be mixed with lime. The
lime destroys the colour, and the colour has an effect upon the
whitewash, which makes it crack and peel.
When walls have been badly smoked, and you wish to have
them a clean white, it is as well to squeeze indigo plentifully
through a bag into the water you use, before it is stirred into the
whole mixture.
If a larger quantity than five gallons is wanted, the same proportions should be observed.
To KEEP A STOVE BRIGHT FOR SIX MONTHS.
Make a weak alum water; mix with it the british lustre,
about two tea-spoonsful of the lustre to a gill of alum-water;
when the stove is quite cold brush it well with this mixture, then
polish it with a dry brush; should any part become dry before it
is polished moisten it with the mixture and then polish; this, if
properly done, requires being done only once in five or six months,
and retains the polish.
SIMPLE AND SUPERIOR POLISH FOR PLATE.
Wash the articles in hot soapsuds, then make a paste with
camphene or burning fluid and finely powdered rotten stone, mixing in equal proportions; put this on the articles of silver or plate,
335
I 
MISCELLANEOUS RECEIPTS.
then with a soft cloth or chamois skin polish them; this produc
a very beautiful polish; door-knobs  can thus be kept in fine
order with very little trouble.
FoR FROZEN FEET AND CORNS.
Dissolve half a pound of alum in a gallon of warm water;
immerse the hands or feet in this alum water and let them remain ten or fifteen minutes; repeat it until relief is obtained,
and it will prove an effectual cure, and then apply the turnip
salve for chilblains; for corns the salve is not required.
To CLEAN CANE CHAIR BOTTOMS.
Turn up'the chair bottom, and with hot water and a sponge
wash the cane-work well so that it may become completely soaked;
should it be very dirty, you may add soap.  Let it dry in the
open air if possible, or in a place where there is a thorough
draught, and it will become as tight and firm as when new,
providing that it has not been broken.
To CLEAN DECANTERS.
Roll up in small pieces some coarse brown paper, then wet and
soap the same, put them into the vessel with a little lukewarm
water, and some common soda, shake them well, then rinse with
clean water, and it will be as bright and clear as when new.
CLEANING FLOOR CLOTHS.
After sweeping and cleaning the floor cloth with a broom and
damp flannel in the usual manner, wet them over with milk, and
rub them till beautifully bright with a dry cloth; they will thus
look as if they were rubbed first with a waxed flannel and
afterwards with a dry one, without being so slippery, or so soon
clogging with dust or dirt.
336
I 
MISCELLANEOUS RECEIPTS.
To CLEAN MATTIN(G.
Put a double-handful of salt into a bucket of cold water, with
this wash over the matting, a small piece at a time, and rub it
well with a coarse cloth, then the remainder in the same manner
until all is done; avoid treading on the matting until it is dry.
TO CLEAN AND BRIGHTEN THE COLORS OF BRUSSELS OR ANY
WOOLLEN CARPETINGS.
Obtain from the beef-butcher a fresh beef-gall, break it into a
clean pan, pour one-half into a very clean bucket and nearly fill
it with lukewarm water; take a clean coarse cloth, and having
brushed the carpet well, rub it hard with the cloth thoroughly
wet with the gall-water; do a small piece at a time, have ready
a dry coarse cloth, and rub the carpet dry, so proceed until the
whole carpet is cleaned.
A CEMENT USED BY THE ALGERINES.
Two parts of ashes, three parts of clay, and one part of sand;
it is called by the Moors f(tbbi, is mixed with oil, and resists
the influence of weather better than marble.
GOOD GREASE BALL.
Mloisten fuller's earth with lemon juice, add powdered pearlash, and mix well, make it into little balls, dry well in the sun,
use it by moistening the spots with water, rub on the ball, then
dry, and brush off well.
DISINFECTOR.
A handful o? copperas thrown in a basin, and on this pour a
pint of hot water, which creates a vapour, which will correct disagreeable odours in rooms, vaults, and cellars; and for cess pool
the very best is to dissolve twenty-five pounds of soda ash in
boiling water, and one peck of common lime, slacked separately;
then mix the two and pour it dowa the priv:.
337
f 
MISCELLANEOUS RECEIPTS.
SNAILS.
These can be destroyed in cellars by sprinkling coarse salt
freely on the places where they are.
. To CLEAN PAINT.
Make a paste of whiting and hot water, dip a flannel cloth
into it, and rub it well on the paint, have ready a piece of clean
flannel and wash the paint off with clean tepid water, this
removes spots and cleans better than soap.
To KEEP POULTRY FREE FROM INSECTS.
Keep their houses well cleaned with care; whitewash the box
inside in which their nests are placed; make their nests fresh,
and have plenty of ashes, sand or loose dirt, in which they can
at all times dust themselves.
To KILL INSECTS IN POULTRY.
Boil as many onions several hours as may be required for the
number of fowls; when they are reduced to a perfect pulp, thicken
with corn-meal, and give it to the fowls.
REMEDY FOR CANCER.
Take an egg and break it, put it in salt, and mix with the
yolk as long as it will receive it; stir them together until the
salve is formed; put a portion of this on a piece of sticking
plaster, and apply it to the cancer about twice a day.
A HINT.
A very pretty and economical finish for sheets, pillow-cases,
&A., may be made from the cuttings of bleached muslin, by cutting one and a half inch squares, and folding them bias, from
corner to corner, then fold again, so as to formn a point, seam on
to the straight side on raw edge, and face on a strip to cover the
'eam.
33S 
MISCELLANEOUS RnC.IPTS.
IIOW TO TREAT YOUR tBOOTS AND SHOES WHEN PARTIALLY
BURNED.
On one of the coldest days of the present month, I pulled off
my boots and set them close to a stove which was very hot. The
room was filled with a smell as of something bla'fing.  Turning
round, I saw ma boots smoking at a great rate.. I seized them
and immediately besmeared them with soft soap, much of which,
owing to their highly heated condition, quickly disappeared ilu
the leather.  When they became cold, the lit. tier was soft and
pliable; and now, after several days of subsequent wear, they
xhibit no marks of having been burned.
A IIINT FOR HOUSEKEEPERS.
A few drops of carbonate of ammonia, in a small quantity of
warm rain-water, will prove a safe and easy anti-acid, &c., and
will change, if carefully applied, discolored spots upon carpets,
And indeed all spots, whether produced by acids or alkalies. If
one has the misfortune to have a carpet injured by whitewash,
this will immediately restore it.
To GREASE EGGS FOR WINTER.
In the spring when eggs are plenty and cheap, it is very well
to put up several hundred, to use in the winter, when it is very
difficult to get them, even in the country.
Grease each egg with melted lard, and as you do so, lay them
in a keg or jar, or old tin vessels that are out of use; put them
in a dry closet, and keep them covered over; if they are put in
he cellar, they are liable to mould, which spoils them entirely.
Do not put in any cracked ones, or they will injure the rest.
In this way they have been known to keep a year, and were
Aeariy as good for puddings, or batter cakes, as fresh eggs.
They do not do to boil, or make pound orsponge cake, as they
1o,, part of their lightening property.
3 -P)9 
0MISCELTANEOUS RECEIPTS.
To KEEP EGoS IN LIME WATER.
Pour two gallons of hot water on a pint of lime and half a
pint of salt; put the eggs in a jar or keg, and when it is cold,
pour it over them, and put them in a cellar to keep; be sure
that there are no cracked ones.
To CLEAN WHITE KID GLOVES.
Take one teaspoonful of chloride of soda, and two tablespoon#
ful of water; use a sponge.
DURABLE INK.
One hundred grains of lunar caustic, one dram gum arabic,
into one ounce of soft water.
Preparation for wetting the linen; one ounce of salsoda, two
ounces soft water; a small quantity of gum arabic will stiffen
the linen.
LAVENDER COMPOUND.
Take three pints spirits of lavender, one pint rosemary spirits,
half an ounce nutmeg, half an ounce cinnamon, and three drams
of cochineal; digest them in a good hot sun, or good sand heat
for twenty-four hours, at least, and then strain it for use.
ECONOMICAL WHITE PAINT.
Skim two quarts of milk, eight ounces of fresh slacked lime,
six ounces of linseed oil, two ounces of white Burgundy pitch,
three pounds of Spanish white; the lime to be slacked in water, 
exposed to the air, and mixed in about one fourth of the milk.;
the oil in which the pitch is dissolved, to be added a little at a 
time; then the rest of the milk, and afterwards the Spanish
white; this quantity is sufficient for twenty-seven square yards,
and the expense a mere trifle,
840 
MISCELLANEOUS RECEIPTS
VOLATILE SOAP,
And Directions for Washing Clothes.
Cut up five pounds of country hard soap into one quart of
strong ley; simmer it over the fire until the soap is dissolved,
and add to it three ounces of pearlash; pour it into a stone jar,
and stir in half a pint of spirits of turpentine, and a gill of
spirits of hartshorn; cover the jar tight, and tie a cloth over it.
To use the soap, have a tub half uall of water as hot as you
can bear your hands in; assort the clothes, and, beginning with
the cleanest of them, rub a small quantity of the soap on  the
soiled parts of each article, and immerse them in the water one
by one, until it will cover no more; let them soak for fifteen or
twenty minutes, then stir them well for a few minutes, and boil
them for half an hour in eight or ten gallons of water, to which
a tablespoonful of the soap has been added; rinse them, using
blue water where it is required as usual, and they are ready for
drying. After the white clothes are finished, the same waters
will answer for the colored ones, adding hot water and more soap.
By the use of this soap, most of the rubbing can be dispensed
with, and it is not injurious to the texture of the clothes. It
has been proved that the clothes washed in this way are more
durable than with the common soaps, and the rubbing required
in connection with them.
It is particularly recommended for washing flannels and calcoes. The above quantity is sufficient for a family of four or
five persons for a month, varying slightly as the clothes are more
or less soiled. Its cheapness recommends it to all housekeepers.
SOAP.
A Blessing to Women.
Take two ounces of pulverized ammonia, put it into a bottle
with one pint of turpentine; shake them well together, and in
half an hour it is fit for use.  For an ordinary wash, use ono
quart of soft soap in warm water sufficient to make strong suds
341 
MISCELL1ANEOUS RECEIPTS.
and four tablespoonsful of the mixture; put in the clothes, and
let them remain twenty minutes, stirring them occasionally; then
rinse them out in the usual manner, without the use of a walk
board.
A FAMILY SOAP.
Soft Soap from Kitchen Grease or Scraps.
Dissolve and strain into a pork barrel any refuse grease of
twenty-five pounds, into this put eighteen pounds of best potash;
on these pour two pailsful of boiling water; stir this with a
long stick well; let this stand three days, and then add anothei
pail of water; when all has set well, fill up the barrel with
water; stir well, and frequently. This supplies the family with
cleaning soap at a small expense.
To MAKE PRIME BUTTERP.
In each pan of milk put sufficient sour milk to make it very
Fsour and thick in thirty-six hours; in moderate weather two or
three tablespoonsful will answer; in cold weather it should be
kept in a room at summer heat: skim it every morning and
night; skim the cream in a pot, and before putting it in the
churn scrape off the top with a knife, as it will make the butter
strong; work most of the buttermilk out, then salt it; then work
it well with a cloth till there is no more milk in it-print itj
throw it in water awhile, then set it away in a cool place.
When the churn is new, cleanse it well with a churning of
sour milk; also scald, then cool the paddles.
This is the receipt given to us by Mr. E. G. Passmore, who
is so celebrated in the Philadelphia market for his very superior
butter, and who always commands a price from twenty-five to
thirty-three per cent. higher than his neighbors for it.
FAMILY VINEGAR.
Mix five quarts of warm rain water with two quarts of New
Orleans molasses and one quart of good yeast. In four weeks a
capital vinegar is the result, for all purposes, pickling, &c.
342 
MISCELLANEOUS RECEIPTS.
FOR STAINING FLOORS OF PIAZZAS, &C.
Make a strong ley of boiled wood ashes; let it settle and pour
off the ley; then add as much common copperas as will stain the
floor a light shade of oak; the quantity of copperas must be decided by experimenting on the floor; the wash is to be put on with
a mop dipped in the ley, and the boards well wet; if too light
add more copperas, and when dry, well varnished. This will
last a season, and is easily renewed.
A SUPERIOR STARCH FOR DRESSES, MUSLINS AND SHIRTS.
Pour on two ounces of white gum arabic, one pint of boiling
water; let it stand all night; in the morning when all is dissolved, pour it off from the dregs into a clean bottle, cork it and
keep it in a cool place; when wanted for use, one tablespoonful
of this gum water stirred into a pint of the best starch made in
the usual way, will give lawns either black or printed a fresh
new appearance, and is the best kind of stiffening for bobinet or
muslins, of course much diluted for them.
A DISINFECTING LAMP.
/     Take an ordinary fluid or camphene lamp, with the usual wick,
only a fresh one; fill the lamp with " chloric ether;" light the
wick in the.place where the odour exists, and in a very few min   utes the disagreeable and unwholesome odour will be entirely over
come. It is one of the best methods for correcting unpleasant
smells
343 
SUGGESTIVE HINTS TO YOUNG HOUSE
KEEP-ERS.
IT is often a subject which causes great dilemma, the deciding
on the meats and desserts in a private family, so as to have a
necessary change on an economical system. An attempt is here
made to aid an inexperienced housekeeper, in providing for her
household the required varieties. Our markets afford such a
field for selection to the experienced caterer, that to them these
may appear unnecessary; but as cook books are intended to instruct those who do not know, it is necessary to inform on all
domestic points, which can contribute to the comfort and health
of the household, over which it is woman's peculiar privilege
and right to exercise authority; and to be enabled to fulfil the
duties of that most important position, she must have power to
obtain knowledge, and every little avenue sought by which she
can procure this, to her, necessary information.
" One who looketh well to the ways of her household," is
always provident in caring for the morrow; inspects her larder
daily without reference to its size, large or small, both demanding equal attention, both requiring to be kept supplied; if that
is done, the unlooked-for addition of one or two creates no inconvenience or irritation; a guest is sometimes made to feel "de
trop" from the apologies of the hostess, and all the pleasure of an
unexpected visit is destroyed by having caught the family on a
"short day;" in well regulated households there should be no
such days, but should they occur, have something in reserve to
be quickly gotten up, and thereby save guests and hosts.
We shall divide the seasons into four, commencing with the
Autumn, and as one week will answer for the remaining twelve
of that season, we give the seven days' fare for a family consistlng of ten persons, one or two, more or less, makes but little difference. A roast should always be for a Sunday's dinner; beef,
mutton, lamb, or veal in season; it answers for a nice cold
(344) 
HINTS ABOUT VARIED MEALS.
Monday's dish, and the gravy and trimmings left will make nice
soup for Monday; no soups on Sundays, as every considerate
mistress regards her domestics, and as an evidence of that should
render their Sabbath labour light, consistent with the comfort
and health of the household.
This "bill of fare" can of course be added to, or retrenched;
it is only a nucleus for the catering ideas of a young mistress
of a household so as to vary each day's provision; soup should
be a daily dish at the board; it can be made in small or large
quantities, and if prepared with care is acceptable and nutritious,
particularly to the aged, who have no longer the full powers of
mastication; it is economical as it is better made from gravies
and broths, than in any other way. The family health is very
much promoted by changing the food, and on the mistress this
of course depends, to the inexperienced it is often very perplexing to effect this.
Made dishes of course cannot be included in this limited " bill
of fare," and as the receipts afford a great variety, the housekeeper cannot be at a loss to make an addition to the table when
one is required, and a nicely prepared stew or mince is often preferred to a joint.
With regard to desserts they must be varied according to
taste, the book provides a great number of excellent puddings,
pies, and light fancy desserts; in the summer fruits relieve from
all difficulty on that score. Stewed fruits can be prepared at all
seasons, and are generally not in sufficient use in families, they
are much preferable to preserves, more healthy, and retain if
rightly prepared more of the flavour of the fruit, particularly the
apple and peach.
Corn breads is not enough honoured at Northern tables; the
difficulty of having it well prepared has been one of the causes,
as all who go South enjoy it; it is stated that a difference exists
between the Northern and Southern meal, there is something in
that; but it can be very deliciously prepared here if the mistress
will superintend the compounding, her success will reward her
for the labour
345 
BILL OP FARE.
AUTUMN.
MONDAY.
Corn bread, wheat bread, broiled ham, poached eggs, and
fried potatoes.
Soup, cold joint, cutlets, vegetables.
Custard, pie, or fritters.
Cold bread, toast, salt or smoked  fish, sago cheese
grated-always on table in a covered glass.
TUESDAY.
Warm  bread, cold bread, nice hash, boiled eggs, fried
hominy.
Soup, roast mutton and jelly, a made dish, stew or
hash, vegetables.
Pudding, &c.
Cold bread, milk-toast, stewed fruit, soused pigs' or
calves' feet.
WEDNESDAY.
Corn and wheat bread, pork steaks, fried potatoes.
Soup, boiled fowls, with oyster sauce, boiled corned
pork, vegetables.
Pie, &c.
Cold bread and Scotch toast, frizzled beef, light cake.
Breakfast.
Dinner.
Dessert.
Tea.
THiURSDAY.
Warm and cold bread, chops, fried hominy, omelets
Soup, fish, beef steaks, vegetables.
Pudding, and fruits stewed.
Corn bread, cold bread, sliced meats, stewed fruit.
FRIDAY.
Warm  and cold bread, fried liver, boiled eggs, fried
potatoes.
Soup, roast poultry, boiled tongue, vegetables.
Pudding,  &c.
Cold bread, toast, sandwiches, fish.
SATURDAY.
Corn bread, cold bread, meat cakes, omelet.
Soup, boiled mutton, caper sauce, cold' tongue, vegeta
bles.
Custard, &c.
Cold bread, toast, sliced tongue, stewed fruit.
SUNDAY.
Cold bread; chops, boiled eggs.
Roast pork, cold meat, vegetables, apple-sauce.
Pie, blanc-mange, and preserves.
Cold bread, toast, sliced meat, stewed fruit, light cake,
346
Bre,akfa,it.
Dinner.
Dessert.
Ra.
B7.ea7cfast.
Dinner.
Des,sert.
Tea.
Breakfast.
Dinner.
Dessert.
Tea.
4 Breakfast.
'Dinner.
Dessert.
Tea.
I?reakfa,gt.
[)inmr.
Dessert.
Tea.
Breakfast.
Dinner
De,gsert.
Tea. 
BRLL OF FARE.                            347
WINTER.
MONDAY.
Corn bread, cold bread, stew, boiled eggs.
Soup, cold joint, calves' head, vegetables.
Puddings, &c.
Cold bread, milk toast, stewed fruit.
TUESDAY.
Hot cakes, cold bread, sausages, fried potatoes.
Soup, roast turkey, cranberry sauce, boiled ham, veg
tables.
Pie, &c.
Corn bread, cold bread, stewed oysters.
WEDNESDAY.
Hot bread, cold bread, chops, omelet.
Boiled mutton, stewed liver, vegetables.
Pudding, &c.
Hot light bread, cold bread, fish, stewed fruit.
THIURSDAY.
Hot cakes, cold bread, sausages, fried potatoes.
Soup, poultry, cutlets, vegetables.
Custards and stewed fruit.
Corn bread, cold bread, frizzled beef, stewed fruited ~c
soused calves' feet.
FRIDAY.
Hot bread, cold bread, chops, omelet.
Soup, fish, roast mutton and currant jelly, vegetable.
Pudding, &c.
Hot light bread, cold bread, stewed fruit.
SATURDAY.
Hot bread, a nice hash, fried potatoes.
Soup, roast veal, steaks, oyster pie, vegetables.
Custards.
Corn bread, cold bread, stewed oysters.
SUNDAY.
Cold bread, croquets, omelet.
Roast pig, apple sauce, steaks, vegetables
Pie, Jelly.          
Cold bread, stewed fruit, light cake.
Breakfast.
Dinner.
Dessert.
Tea.
Breakfast.
Dinner.
Dessert.
Tea.
Breakfast.
Dinner.
Dessert.
Tea.
4
Brea7cfasi.
Dinner.
Dessert.
Tea.
Breakfast.
Dinner.
Dessert.
Ra.
Brea7cfast.
Dinner.
Dessert.
Tea.
B?-ea7cfa3t.
Dinner.
De-isert.
Tea. 
BILL or FARE.
S P R I N G.
MONDAY.
eVarm bread, cold bread, broiled ham and eggs, fried
mush, or hominy.
Roast mutton, currant jelly, cutlets, vegetables.
Pudding, &c.
Corn bread, cold bread, radishes, ham sandwiches.
TUESDAY.
Warm bread, cold bread, fish, boiled eggs.
Clam soup, roast pork and beans, beef steak, vegetables.
Pie, &c.
Cold bread, toast, cream cheese, cold tongue.
WEDNESDAY.
Warm bread, cold bread, fried liver, boiled eggs.
Boiled fowls, egg sauce, boiled corn, pork,.cutlets, veg   tables.
Puddings or floating island.
Corn bread, cold bread, radishes, fish.
THLURSDAY.
Warm bread, cold bread, broiled ham and poached eggs.
Chicken pie, boiled tongue, calves' head, vegetables.
Pie, custard.
Bread, toast, cream cheese, cold tongue.
FRIDAY.
Warm and cold bread, clam fritters, rolled eggs.
Fish, roast lamb, mint sauce, vegetables.
Pudding, &c.
Corn bread, cold bread, cold ham, preserves.
SATURDAY.
Warm and cold bread, fish, and fried hominy.
Fricasseed chicken, boiled ham, veal cutlets, vegetables.
Pie, &c.
Milk toast, cold bread, fish, preserves.
SUNDAY.
Cold bread, broiled ham and poached eggs.
Roast beef, boiled calves' feet, parsley-sauce, veptbles.
Pie, blanc-mange or jelly.
Cold bread, cottage cheese, preserves, light cake.
Breakfast.
Dinner.
Dessert.
Tea.
Breakeast.
, Dinner.
Dessert.
Tea.
848
Breakfast..
Dinner.
D,osse?-I.
Tea.
Breakfast.
Dinner.
Des,gert.
Ita.
Breafast.
Dinner.
Des.ie,i-t.
Tea.
Brea7,c ast.
J)inn4.
Dessert.
Tea.
,Breakfast.
Dinner.
Desse.2-t.
Tea. 
BILL OF FARE.
SUMMER.
MONDAY.
Cold bread, fish, boiled eggs.
Lamb and peas, calves' head, vegetables,
. Fruits.
Cold bread, light cake, fruit, curds and cream.
Breakfast.
Dinner.
Dessert.
rea.
TUESDAY.
Cold bread, broiled ham, poached eggs.
Ochra soup, fried chickens, calves' feet boiled, parsley
sauce, vegetables.
Fruit, floating island.
Cold bread, corn bread, fruits.
WEDNESDAY.
Cold bread, chops, boiled small hominy.
Roast lamb, mint-sauce, green peas, boiled pigs' flet
parsley sauce, boiled tongue, vegetables.
Pie, trifles.
Cold bread, toast, cream cheese, fruits.
THURSDAY.
Cold bread, fish, fried mush.
Lobster, boiled mutton, stewed liver, vegetables
Pudding and fruit.
Corn bread, light cake, stewed fruit.
FRIDAY.
Cold bread, clam fritters, boiled rice, and boiled eggs.
Fish, beef steaks, vegetables.
Pudding, fruit.
Corn bread, cold bread, fruit, cream cheese.
SATURDAY.
Corn bread, cold bread, fish and boiled eggs
Boiled fowls, egg or celery sauce, tongue, cutlets, vega
tables.
Pie, floating island, &c.
Cold bread, sliced tongue, fruit.
SUNDAY.
Cold bread, boiled ham and eggs, and small hominy.
Roast beef, fricasseed chicken, vegetables.
Fruit, jelly, or blanc-mange.
Cold bread, fish, fruits, light cake
23
349
Brealcfast.
Di)iiier.
Dessert.
Tea.
Breakfast.
Dinner.
Dessert.
Tea.
Brea7cfast.
Dinner.
Dessert.
1'ea.
Breakfast.
Dinner.
Dassert.
Tea.
B,-ea7cfast.
Dinner.
Dessert.
Tea.
Breakfast.
Dinner.
Dessert.
Tea. 
WEIGHTS AND MEASURES.
WEIGHTS AND MEASURES.
Avoirdupois Weight.
1 ounce,
~ 1 pound,
28 pounds..
4 quarters, or 112 pounds,
20 hundred,.
A quart of flour weighs just one pound; a quart of corn meal, one
pound two ounces; a quart of butter, one pound one ounce; a quart
of loaf sugar, one pound; a quart of white sugar powdered, one
pound one ounce; a quart of best brown sugar, one pound two
ounces; ten eggs weigh one pound; sixteen tablespoonsful make a
half pint; eight make a gill; four, a half gill, &c.
Liquid Measure.
4 gills.
2 pints
4 quarts.
63 gallons
2 hogsheads
2 pipes
1 pint,
1 quart,
1 gallon,
1 hogshead,
1 pipe or butt,
I tun.
Dry Measure, for Grain, Fruit, and Potatoe,
1 quart,
.  1 peck,
1 bushel,
.   I quarter
350
16 drams
16 ounces
1 quarter of hundred,
. 1 hundred,
I ton.
2 pints
8 quarts'
4 pecks.
6 bushels 
INDEX.
PAGN
Apple Snow,... 315
Apple Water,..    324
Apricot Marmalade,..  290
Arrow-root,..          321
"    Blanc-mange,.  312
Artichoke Salad,..    153
Asparagus, forced,.  141, 142
Asperge a la Pois,..    153
Bachelor's loaf,...  185
Bacon, boiled,.      61
Fraz6,...   95
Baked Flour Pudding,.    232
Indian,   "..  235
Bannock Cake,..    174
Barley Water,...  319
Batter Cakes,..         182
Pudding, boiled,.  235
Beans, String,.       153
White haricot,..  150
Beef, alamode,.  90,103,125
and Sauer-kraut,. 152
Bouill6,.        59, 65
Corned,...           59
Frizzled,smoked,or dried, 122
Hash,....  86
Kidneys, fried,.     92
P"    stewed,..  92
Potted,...     97
Ribs.......       42
" boned,..      42
Sirloin, roasted,.    42
PAGE
Albany Cake,.          192
ALm(ondso, w. 194
Almond Cake,..    188
Custard,..  308
Croquets,..             200
Gust,... 314:
Ices,...    297
Maccaroones,..  198
Milk,..    319
Pudding,. 230
Syrup,.... 285
Trifle,.. 313
American Pudding,.. 231
Angels' Food,.. 310
Apple a la Turque,.. 306
-Charlotte,.. 218
Cornmeal Pudding,.  235
Crab, preserved,.   278
Dumplings,. 215, 222
Float,..         307
Ices,...  300
Jam,...    292
Jellied,..  284, 286
Jelly,...    289
Pie,...  215, 220
Preserved,..    285
Pudding,.  230, 242, 243
"    Baked,.   240
"     and boiled
Custard,.  302
Soufle, with rice,     303
Trifl e,...  301
Fritters,..    244
Soup,...
Spiced, round of,.
(351) 
INDEX.
Pan.I
Bread Cheese Cakes,..  164
Delicious,..    183
"        brown,. 167
Diet,..      172
Dried for crumbs,. 170
Dough paste,.    219
Federal,... 184
Graham,..    174
Indian Loaf,.. 167
Jelly,...    318
Light, very good,. 177
Potatoe,..    164
Rice,...    167
Rising,..    164
Setting the sponge,.  168
Scotch short,.    196
Spice, of Lorraine,.  200
Steam baked,.    162
Superior Rice,..  200
Very superior,.170, 204
Water,...  169
Without sponge,.    169
Breakfast Bread,..  186
Cake,..    185
Rice Cake,..  186
Brighten Fire-arms,.    332
Brunswick Tart,.. 213
Buckwheat Cakes,..    181
Buns,....  194,197
Burlington,..    187
Bath,... 191
Buena Vista,..    205
Cross,... 179
Nice,.. 172, 179,182
Spanish,..    189, 205
to bone,...     92
to roast,...   55
Biscuit Cakes,..    176
Maryland,..  185
Naples,..             193
Savoy,...  201
Soda,...    177
Blackberry Cordial,..  254
Dumplings,.    215
Black Cake,...  197
Fish, baked,.    135
Blanc Mange,..  304, 315
a la Francaise,.    305
Arrow-root,..  312
Calves' feet,. 303, 312
Dutch,...  305
of Moss,..    303
Boiling,....   56
Bologna Sausages,.            102
Boots and Shoes,..   339
Brandied Cherries,..    273
Fruits,..  271
Peaches,..    272
Bread and risen cakes,.  161
Bran, -..             187
Breakfast,.. 186
Corn,..   166, 184
B0r an flour Jelly,..     327
Sweet potatoe,..  181
Butter, Clarified..      79
352
PAGE
Beef Steak, broiled,..  123
Steak and oyster sauce, 96
"   Pie and   ".  211
"  Pudding,.    217
Stvwed,...   86
"  shin of.             88
"   rump steak,.  89
to roast,..          42
to cure,.. 268, 269
Tea,...    317
Bird Pie,.... 211 
T N D E X
PAGN
Cake, Ginger cup,..    203
Hoe...  174
eIceing for 189, 199, 207, 220
Indian... 172
Johnny..    174
Light..        162
One, two, three, four,  203
Potatoe.. — 176, 180
Pound  183, 187, 197, 201
Queen..  191, 202
Ricejourney.    181
Rye...    175
Saleratus..    206
Seed...  189
Shrewsbury..    192
Silver...  207
Smear...    182
Sponge..  188,204
Soda...   177
Sugar for glazing.  200
Sweet, journey.   171
Swiss... 190
Tea.      177,178,206
Twelfth..        198
Velvet...   163
Washington breakfast 185
Without eggs.   173
Yankee... 202
to keep..    333
to make...  342
Buttermilk Muffins,.    176                                   1
Rolls,..  184
Cakes, 6.    167
Cabbage,..       142
(*ake, Albany...    192
Almond...  188
Bannock..    174
Batter...  182
Biscuit...    176
Black...  197
Breakfast..    186
"       rice,.  186
Buckwheat..    181
Bread...  173
Buena Vista..    205
Buttermilk..  167
Carolina Ginger.    201
Cheese.. 239
"  lemon,.    239
Children's.. 187
Cocoanut.    186,189
Composition.. 193
Corn.   171,176, 183
Cream...   182
Cup                     190
Calves' feet Blanc mange 303, 312
Boiled..  61
Dressed as terrapins 98
- Fricasseed,         92
Jelly,.   304, 305
Jellied,.. 126
,19         Soused..    122
Calves' head baked,.. 110
I           Boiled,.          6X
I
353
PAGE
78
Butter Melted.
Derby...  201
])irections for making, 161
1),)ver...  196
Family.           192
Federal...  204
Flannel               163, 185
Filut..             190
Gulden..  207 
INDEX.
PPAGI
Chicken, Fried a la Malabar,  93
Jelly,..    317
Pie,..  212, 223
Salad, dres
Calves' head Soup, or mock 
turtle....   71
Calves' liver fried..    91
Stewed,..  105
Cancer remedy..    338
Candy, Fruit to...  283
Carrageen moss,..    326
Carrots,....         143
Stewed..    155
Caterpillars, to destroy.  328
Cauliflower,...    142
Caudle, Brown...  322
English..    322
White... 322
Celery, Stewed..    148
Sauce,...   80
tofringe,forgarnishing, 115
Vinegar,...   82
Cement for preservingJars,273,277
Used by the Algerines, 337
Charlotte Polonaise,..  309
Russe     296, 301, 308
Cheap pudding,..         240
Cheese Cake,..          239
"  lemon..  239
Toasted..  118
Cherries, Brandied..  273
Marmalade.    290
to keep.. 221
to preserve.    284
Cherry Pudding..          314
Wine,.          251, 252
Chicken Broth,...  317
Curried,.          1. 110
French Pie,.        216
Fricasseed, brown,   124
"     white    124
Fried,..    126
Croquets,.. 127
sing,    101, 112, 11l
Tea,...    317
to brown,..  93
Chilblains,...    328
Chili Vinegar,...   83
Chocolate,..    246, 247
Ices...  298
Mange..   31 l
Chowder,.....    128
Cider,...   250, 255
Citron, preserved..  281
Clam Fritters,..    132
Soup,..    70, 73
Stewed,..          132
Clean Cane Chair Bottoms,   336
Carpetings,..    337
Decanters...  336
Floor Cloths,..    336
Matting,... 337
Paint...    338
Clove Ices,...  300
Cocoa,......       247
Cocoanut Cake,.. 186, 189
Custard,..    242
Pound Cake,.  187
Preserved,.    293
Pudding,.   241, 25  41, 242
Stewed,.   e    311
Cod, Fresh...   63
Fried...    134
Coffee,....  246
Ices,...    298
Jelly,...  303
Cold Slaw,..    155, 146
Cinnamon Loaf,.  248
I
354
PAG 
IDEX.
I Nq D
PAGE
Corns, to c1re,..    331
Cologne......    329
Composition Cake,..    193
Cor    dial, Blackberry..  254
Good...      254
*  Peach...   253
Qu ince..      253
Corn Bread,..  166, 184
Cakes,..   171,176
Fritters,... 111
Green, Pudding,.    239
Pie,....  223
Pop,...    328
Pudding,... 148
Cornmeal Bread,..    166
Cakes,.. 183
Gruel,..    319
Muffins,.. 175
Rusk,..    166
Cottage Pudding,..  233
Cough Syrup,..    322,323
Crab Apples, Preserved.  278
Cranberries, Stewed.    148
Cream and Curds,..  306
Cakes,...    182
Cheese,...  307
Clotted.         30~
Cold... 333
Crust,...    214
Devonshire..  307
Lemon...    301
Orange,..    295
Nectar,...  256
Crells..               202
Croquets, Almond,.         200
Meat,.      98, 127
Cross Buns,... 179
Crullers,...    194
Crumpets,.... 165
Cup Cake,...    190
IPAGI
Curagoa,.... 276
Curing HIams,..   266
Currant Shrub,... 254
Wine,.    250, 252
Jelly,... 289
Custards,...   295
Almond.. 308
Cocoanut..   242
Gooseberry..  310
Ice...    296
Lemon..    295
New York..   313
Pudding,.. 242
Cymballs,...    193
Damson Plum Wine.    251
Delicate Pudding,.        233
Desserts, Jellies, Blanc Man  ges, &c,......     295
Derby Cake,..    *    201
Disinfectant for sick room. 330
Disinfector,..    337, 343
Dough-nuts,.  175, 206, 207
Dover Cake...   196
Drinks and Ford for the sick, 317
for a Cold,..    324
for an invalid,.  324
Duck, Roast...      53,
to Stew..  105, 106
Wild...       55
Durable Ink,...  340
Eel Soup,...      76
Egg Broth,.. 320
for Winter,.    339, 340
Nogg,... 320
Poached,..       120
I
355 
INDEX.
PAS
Egg Plant,.        147, 15,
Elder Wine,..  25
Endive au Jus,...  151
English Oyster Catsup,.    26(
Pudding,.. 24(
Essence of Lemon, Allspice,
&c.,..      83, 84
Family Cake,...    19~
Federal Bread,                 184
Cake,..          204
Fermented Beverages,           25C
Flannel Cakes,.    163, 185
Floating Island,...  297
Flowers, Hints to lovers of   333
Food for the sick,..  317
Force-meat Balls,.       118
Stuffings,..  114
Fcwls and Capons, boiled,  58, 57
roast,.   51
to keep,.
8 24           to prevent mil                 dew,
Goose, roast..
ae24     Giblet Soup,.     
Graham Bread,..
5 Grape Jam,..
' Gravy for Chops,
Roast Meats,
Soup..
L Grease Ball,..
to remove. 
Green Gages, to preserve
Greens,...
Guinea Fowls, or Pea-hens,
Gum-water,.            32
Haddock, boiled,.
Halibut, boiled,..
fried,. 
Hams, to bake,..
to boil,...
to cure  270, 266, 267
and Chicken Pie,.
Mutton, to make,.
to prevent insects,
Salt, Spice, &c.,.
Sauce,..
Herbs for drying,. 
Hint for IIousekeepers, 
Hoe Cake,..  
IIominy Pudding,..
boiled.. 
..  256
I
350
- PAGIN
255
254
208
207
310
221
Ginger, Tincture of.
Wine,
Grafton Cake,.
Golden Cake,.
Goo-seberries, Cust&rd,'
332
51
77
174
293
81
81
68
337
332
282
140
53
326
63
64
134
95
62
, 269
90
268
268
267
95
330
339
174
233
147
Fritters,.
German.
Spanish
Frozen Feet,'.
Fruit Cake,.
Candied,.
Charlotte,
Tarts,
Frosted,.
237, 244
. 238
238
. 336
190
. 283
218, 304
. 219
310
Game Soup,.
Gelatine Jelly,.
Ginger Bread, Baltimore
Orange
Soft.
Sponge
Cake, Carolina.
Cup.
77
293
195
195
196
201
2,01
203
255.
Syrup,
Beer, 
INDEX.
PIGE
eIces, clovr, apple, peach, &c., 300a
Iceing for Cakes,    189, 199, 207
Pastry..  220
Indian Muffins,..    184
Loaf,...  167
India Pickle,...         260
Insects, bane for.. 332
in Corn, to prevent   329
in Poultry,.. 338
Irish Moss,...  318
Stew,...   87
Iron, to prevent rusting       332
Italian Macaroons,..  193
Ices,...    298
Snow,...  297
Jellies, Apple....    289
Bread...  318
Calves' feet..    304
Chicken...  317
Lamb, roast.
Lard, to melt.
Lavender Compound,
Lemon Custard,..
Cream,
Jelly,.      
Pudding,   22'
Water,..
Limes, preserved.
Linen Polish,..
S   Lobster Salad,
Boiled,
PAG;l
46
94
34P
295
307
312
), 243
323
286
328
129
130
, 198
146
65
135
91
314
330
231
290
290
290
292
292
185
115
121
199
1, 173
2,223
176
175
184
176
166
178
F ran. 303 Marlboro
289 Marmala
~289
320
293
. 301
Lemon,.        312             Qic              9
311 Maryland
.  318 Meat Cak
311        Sal
.311
.  322 Meringue
Sbrk   318 Milk Bis,
.  174 Mince M
191, 199 Muffins,
191
340
n  100
192, 203
357
)ve
8,
Kisses, a cake,
Yorkshire,. 
INDEX.
PAGE
Mush, or hasty Pudding,.  164
fried,..         165
Mushroom Catsup,.  260, 262
Quintessence,      261
stewed,..  147
Mutton, boiled,..      59
Broth,..   67, 326
Cutlets,..    108
Hams, to make.  268
Haricot of,.     87
Leg of, baked and
Paint, economical white,. 340
Panada,... 321,323
Cracker,..   321
Pancakes,...          236
Parsnips,...        143
Partridges, roast..  53
Paste for Croquants,.    213
Pastry,...    209 to 226
Patent Flour,...  20(
Pea Soup,...       72
Peach, brandied,.  *..  272
Conserves,..    287
Cordial,...  253
Ices,..        300
Mange,...  313
Mangoes,..    259
Spiced,...  263
Pickled,..    259
Pot Pie,... 218
Preserved,  278, 283, 287
Water,... 324
Pears, preserved,..    277
Marmalade,..  292
Peas, green,.. 75,143, 150
Pudding for meats,. 152
Split,...       76
Stewed in cream,.  152
Pepper-pot,..         72
aSauce,...  263
boned.    107
"  stewed..   88
Roast,..  43, 44
Roonon a la Fran  gaise,..    112
Stew,..   85
Venison fashion,        44
$58
,PAOX
135
. 130, 131, 264
210,211,224
225
. 71
. 130,132,133
ith celery,. 133
p. 129
O.vster, Fried,.
Pickled,
Pie,
gaise,. 112
Stew,..  85
Venison fashion, 44
Naples Biscuit,.. 193
Neutralize the acid in fruit pies 221
New Orleans Gumbo, 69
New Year's Cookies,.. 203
Ochra Soup, northern,.
southern,
Olecokes or Knickerbockers,
Omelette,..  1 121,
Souffig,.
Onion and Sage Stuffing,.
to boil,.
74
73 1
178
119
120
47
144
. 47
295
276
252
68
76
260
325
Sauce,.
Orange cream,.
Syrup,
Orgent,
Oriental Mulligaltawney,
Ox-tail Soup,
Oyster Catsup, Enleish,
Eaters, hintib to 
I        N D E    ~ 
Pound Cakes, Indian,.
Phesas    Very super-or,
Preserving, &c.,..
Peppers, green rose, prese
Pheasants, roast,.
Picolilly,.
Pickled, Peaches,.
Oysters,.
Plums,..
Tomatoes,.
Universal,
Walnuts,
Picklings and Catsups,
Pigeons,.. 
in jelly,.
Pie, English,..
Pig's head, to cook,.
Pillaff, an oriental dish,
Pine Apples, preserved,
Jam,.
Plum, Charlotte,
Damson, preserve
"9   purple,
Sweet, pickled,
Polish for plate,.
Pomatum, superior,.
Pork, corned, boiled,
p   52
* 263
~ 259!
264
. 258
264
263
258, 262
269, 257
.   54
107
. 117
. 124
70
282, 287
291
. 302
~d,    280
" 277
. 258
335
. 334
61
46, 47
48, 49
roast,..
"  with beans,
Sucking pig roasted,    48
Potage a l'Anglaise,.          69
Potatoe, a la maitre d'Hotel,  139
Balls for breakfast,  140
Cakes,.    176, 180
Crust,...  215
Fricasseed,.    139
Muffins,..  176
Pudding,.    228, 241
to boil,..  137, 138
Pound Cakes,..    197, 201
I
859
PAGIN
183
197
275
285
284
281
293
278
282
, 279
286
1 287
2'i'7
1 280
1 287
280
le283
281
7-244
243
230
231
235
,243
. 240
232
. 235
94
.5, 243
235
240
233
1,242
''42
233
240 
INDEX.
Raspberry Ices,.
Jam,.              2
Reed Birds..
Rhubarb Pies,..
Rice Bread,..             1 0
Casserole,..
Caudle,..
Croquettes for meats,
Jelly,...
Journey Cakes,
Milk, jellied,.
Pudding,..
to boil,..
Waffles,..            1'
Rich Wine sauce,.  2
Ripe Fruit Tarts,. 
Rock Fish, boiled,.
stewed,..
Rolls, delicious,..          1'
French,..
PAGE
Puddings, Flemish,..    243
Green Corn,. 239
Hominy,.      233
Indian, baked,.  235
Lemon, 229, 230, 243
Light batter,. 228
Marlborough,.    231
Plum,..  234
"  glace,.    299
Potatoe,.    241
Plum, sauce,.    234
Preparation of.  227
Pumpkin,.    230
Quince',.. 241
Rice,..    232
" Save all,".  238
Soda Cracker, 243, 244
Sweet Potatoe,..  229
Swiss,..    233
Sponge Cake,.  296
Tapioca,..    231
White,..   94
"   potatoe,     228
Whortleberry,.  234
Yorkshire,for meats, 121
PUff paste, Mrs. Goodfellow's, 210
Potatoe,.. 
Rust, to remove from steel,
Rum Jelly,...
Rye Cake,...
Sago Jelly,.....
Sala    d Mixtur e,.  
Nice and handsome,.
Dutch,...    151
Sally Lunn,..  186, 204
Salmon, boiled,..      65
Salting Meat,...    266
Salsify, or oyster plant,.    145
Sauce for hashed mutton or
beef,..   81
a delicious..     84
Nice summer,.    235
Rich Wine,.    232, 236
I
360
IPI&OR
299
, 293
. 55
220
1186
146
318
145
318
181
324
232
143
, 184
1 236
219
64
136
,183
179
163
333
311
175
German,
Pumpkir. pudding,.
Pyrad:)f ]paste,.
236
. 230
212
Queen Cake,
Quince Cordial,
M-.rmalade,
Preserves,.
Puddino-,.
Water,.
Rabbit Pie..
Ragout,
-191
253
292
280
241
324
213
109 
PAGR
Starch,... 343
Sweetbreads, larded,   ~    100
dig  234stewed,..  10()
Sweet Potatoe Buns,.    181
Pone,..  186
Pudding,.    229
Swiss Cake,... 190
Pudding,..    233
Syrup of Vinegar,.  325
Syrups,..    316
Tapioca,....    321
Pudding,..  231
Tea Buns, nice,..    177
Cake,..       177,178
Chicken,...   317
to make,... 247
Teal,.... 54, 55
Terrapins, stewed,.. 115
Thickening,...     79
Toast, Scotch,...  323
Water,...   323
Tomato Catsup,.. 261, 264
Figs,...    286
Omelet,... 154
to keep, for cooking,  279
to preserve,.    281
Pickled,...  264
Sauce,..     80
"   Frangaise,. 151
Stewed,..   148
Stew,.... 111
Tongues, to boil,.      62
Spiced and Smoked, 267
Trout, stewed,...    133
Tripe, to boil,..   62
Stewed,.... 131
Turkey, boiled,..   57
Jellied,.    121
Roast,.,.   49
Sauce, superior, for plun pud- 
ding...   234
Sau er Kraut,.,. 147
Sausage Meat,...    117
to make,..    123
Save All   Pudding,..   238
Seed Cake,...     189
Scotch Brose,...    326
Short Bread,..  196
Shad,               boiled,..  65
fried, or broiled,. 134
pot-at,..           13               131,136
Sh rewsbury Cake,               2.. 192
Silver Cake,...  207
Smear Cakes,...    182
Snails,....338
Soap, superior soft,       331, 332
Washing,..    341
Soda Cakes,...  177
Biscuit,...    177
Cracker Pudding,   243, 244
Souffle Biscuits,..    165
Soup, browning for,..   80
with bouille',.          74
Spanish Buns,...  189
Spinach,...    145
a la Frangaise,. 149
Ragout,..    149
Sponge Cake,..  188, 204
Pudding,.  296
Stewed Ileart,..    108
Stove, to keep bright,.. 335
Strawberries, to preserve,     283
Succotash,....  145
Sugar for glazing cakes,.    200
to clarify,..      276
Staining floors,.
I
361
INDEX.
PAGE
Sweetbreads,. 99
fricaseed, - 99, 100
343 
Date
INDEX.
PAON
Weights and Measures,.  350
Wafers,.:.    180
Waffles,..    177, 178, 187
Rice,.       180, 184
Walnuts, a family medicine,   329
Washing chintz and lawns,   331
Washington Breakfast Cake,  185
Water, to render hard soft,   330
Whigs,...         170
u   Whipped Syllabub,.. 302
White-wash,..  331, 334
Whortleberry Pudding,. 234
Wine, Cherry,..    251, 252
Iie  1 Currant,..  250, 252
Damson Plum,.  251
Elder,..    251
Esehalot,...   82
Ginger,..    254
Ices.......      300
Jelly, Madeira,.   311
Mulled,...    325
Sauce,..    232,236
Stains, to take out,. 329
Whey,...          319
Yankee Cake,..    202
Yeast, patent,..    159, 173
Potatoe,..  156, 157
Sweet Potatoe Load    158
Yorkshire Muffins,.. 178
Salad,. 
Stewed,.
s"  leg,.
Sweetbread,.
Turtle,
Vegetables, Chartreuse of,
Soup,
Venison, haunch, roast,.
Vol au Vent,.
'Vinegar, family,.
THE END.
69 80 AA A 30
I
.,. I
862
PAG?
143
113
198
I
Turnips,.
Turtle, killed and dresqed,.
Twelfth Cake,.
lise of a griddle in baking
181
90
67
102
122
108
86
Veal, alamode,
Broth,
Cold ragout,.
Cutlets,
11 fried,.
Hasb,
Knuckle, stewed with
rice,.
Olives,.
11 and oysters,
Potted,
. 103
103
. 96
98, 97
214
. 45
45
. 116
96
. ill
45
. 101
141
. 325
52
. 216
342
Pot-pie,.
Roast,.
11 fillet,
0,* i,