I T I T - B I T S; OB, HOW TO PREPARE A NICE DISH AT A MODERATE EXPENSE. BY ; MRS. S. G. KNIGHT. BOSTON": CROSBY AND NICHOLS. NEW YORK: O. S. FELT. 18 64. ] TUB NEW YORK | PUBLIC LIBRARY 1 AS.'1 i. /.. V)X AND Entered, according to Act of Congress, in the year 1864, by CROSBY & NICHOLS, In the Clerk's Office of the District Court of the District of Massachusetts. ELECTROTYPES AT THE BOSTON STEREOTYPE FOUNDRY, No. h Spring Lane. CONTENTS. Past fam First. MEATS 7 Second. FISH, SOUPS, &a, 19 Third. PICKLES, KETCHUPS, &c, 29 Fourth. BREAD, CORN CAKES, tec., 34 Fifth. PUDDINGS, 45 Sixth. PASTKY 61 Seventh. CAKE, 68 Eighth. PRESERVES, JELLIES, Ac 87 Ninth. SAUCES, 99 Tenth. MISCELLANEOUS, 103 8 INTRODUCTION. use, and made by cup measure, to avoid the trouble of weighing. A small space is given to meats, it being deemed unnecessary to fill the book with receipts for plain cooking, which it is to be supposed all housekeepers are familiar with, and thereby make it a more costly one. Two of the receipts are from the Washington family in Virginia; a number from the private manu- script of a deceased relative, collected with great care; but the large majority are from the stray leaves of friends, who love a nice dish, and have found a way to prepare it, without spending all their substance in riotous living. TIT-BITS. PART FIRST. MEATS.—BEEF. To Select Beef: Nice beef may be known by its color; the fat will be of oily smoothness, and incline to white, rather than yellow, while the lean will be of an open grain, bright red. Yellow fat is a sure sign of an inferior quality. Spiced Beef. Cover a round of beef, weighing about sixteen pounds, with a pound of salt, and turn it every day for a week. At the end of that time, wash it in cold water, rub it well with two ounces of black pepper and quarter of an ounce of mace. Fry three or four onions sliced, add a few cloves, then put in the meat, cover it with water, and bake in a stone- covered stewing pan for five hours. To be eaten cold, for breakfast or supper. Beef* Steak (Stewed). Take a steak a little more than an inch thick, fry it to a light brown, with two or three sliced onions. After it (7) . 8 MEATS. is fried, put it in a stewpan, with a turnip cut up small, and carrot also, if you fancy, a little celery, salt, and pepper; cover it with water, and stew gently for two hours. It is said to be very delicious. Beef* Heart. Wash it carefully, and stuff it nicely; roast or bake it, and serve with the gravy, which should be thickened with some of the stuffing. It is very nice hashed, with a little port wine added. Alamode Beef! Make a stuffing of rich herbs, spice, suet, and stuff the beef with it; one and a half bottles of port or claret wine, according to the size of the beef, and five quarts of water. Do not let it boil, but simmer until it is done. Bouilll. To a tender piece of beef, about ten pounds, put three pints of water, a little pepper, salt, and an onion. Boil the beef gently for three or four hours; the beef should be turned, and the water renewed as it boils away. Crumbs of bread should be put in to thicken the gravy. About half an hour before it is to be taken up< the fat should be carefully skimmed off, then a little cabbage, carrots, turnips, and celery, cut small, are to be put in, and boiled till quite tender. Corned Beef. The brisket is the best. A piece of eight pounds will require four hours slow boiling. Put it into cold water, and take off the scum as it rises; the slower it boils the 10 MEATS. coiled up, with the tip outside the root, and a weight upon it. When it is cold, loosen the sides, with a knife, and turn it out. The slices being cut horizontally all round, the fat and lean will go together. Stuffed Beefsteak. Take a rump steak about an inch thick. Make a stuff- ing of bread, herbs, &c, and spread it over the steak. Roll it up, and with a needle and coarse thread sew it together. Lay it in an iron pot on one or two wooden skewers, and put in water just sufficient to cover it. Let it stew slowly for two hours ; longer if the beef is tough; serve it in a dish with the gravy turned over it. To be carved crosswise, in slices, through beef and stuffing. Savory Beefl Take a shin of beef from the hind quarter, saw it into four pieces, put it in a pot, and boil it until the meat and gristle drop from the bones ; chop the meat very fine, put it in a dish, and season it with a little salt, pepper, clove, and sage, to your taste ; pour in the liquor, in which the meat was boiled, and place it away to harden. Cut in slices and eaten cold. PORK. To Select Pork. In fresh pork the flesh is firm, smooth, a clear color, and the fat set. Dairy fed pork bears the palm over all others. In young pork, the lean, when pinched, will break. Excellent bacon may be known by the lean being ten- der and of a bright color, the fat firm and white, yet MEATS. U bearing a pale rose tinge, the rind thin, and the lean tender to the touch. Rusty bacon has yellow streaks in it. 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. Corned Pork. It should be soaked a few hours before boiling, then well washed and scraped, and put into a fresh water. It must not be boiled fast, but put into cold water, and gradually warmed through ; skim frequently while boiling. A leg or shoulder, weighing seven or eight pounds, should boil slowly for four hours. When taken up it must be skinned carefully, though some prefer the skin remaining on, as it loses much of the juice by skinning. It is very nice cold. To Fricassee Pork. Cut a small sparerib or chine of pork into pieces, cover with water and stew until tender; remove the meat, and flavor the gravy with salt, pepper, and thicken with a little flour. Serve in a deep dish, in the gravy, and garnish the dish with rice. Pork Pie. Prepare your pork as above, or take any nice bits of cold roast pork. Line a deep dish with paste, fill in with the meat, pour the gravy over it, and cover all with the paste; make a small hole in the middle of the paste, and bake until nicely browned. Pig's Feet. Boil four pig's feet until the bones drop out. Draw out the long bone and place them in a dish to cool. MEATS. 13 to a boil, but be careful that it does not burn. It is much more apt to after the flour is added. To Roast a Fillet of Veal. Make a stuffing of a little beef suet, chopped fine, the same quantity of bread crumbs, a little sweet marjoram, the rind of two lemons, grated, a table spoonful of grated horseradish, a little pepper and salt; if you please, add the yolks of two hard boiled eggs, cut up fine. Introduce the stuffing through the fillet, secure it with skewers and twine; baste it well while it is roasting, and make a gravy of the drippings, thickened with flour. "Veal Sweetbread. Take two or three fresh sweetbreads, parboil them for a few minutes, then take them from the hot water, and put them into cold. Take some bread crumbs, and add the yolks of two eggs, well beaten, to the crumbs. When the sweetbreads are perfectly cold, place them on a skewer, and roll them in the prepared crumbs, lay them in a stew-pan with a small bit of butter and a lit- tle veal gravy, and cook them a nice brown. Take the gravy in which they are cooked, add the juice of a lemon, a little salt and pepper; toast some slices of bread, dip them into the gravy, and lay the sweetbreads on. Calf's Head. Let the butcher split the head in halves. Take out the eyes and the snout bone; then lay it in cold water, to soak two hours before boiling; 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 16 MEATS. in cold water, with a little vinegar and salt; slice up two onions, and boil with the heart and harslet for half an hour, skim it well, then strain off the liquor. Put a little summer savory, with a fresh sliced lemon in the bottom of the stew-pan, and on this place the liver, (which must be cut into square pieces, of about three inches square), pour over it the gravy made by the heart and harslet, put in about a dozen allspice, six or eight cloves; let it simmer slowly, tightly covered, for an hour and a half, then pour off the gravy and mix with it a large spoonful of flour; when smooth, stir it into the gravy, pour it into the sauce-pan, add a wine glass of tomato or mushroom "ketchup, let it simmer for five minutes. Take up the liver, pour over it part of the gravy, and the remainder put into your gravy boat. This is a very nice dish if carefully prepared. MUTTON AND LAMB. The best mutton is of a fine grain, the fat firm and white. Lamb should be eaten very fresh. In the fore quarter, the vein in the neck being any other color than blue, betrays it to be stale. Shoulder of Mutton. Take out the bone, and fill the space with a stuffing made of bread crumbs, salt pork, chopped fine, pepper, salt, and sage, or sweet marjoram. A shoulder, weigh- ing eight pounds, requires an hour and a half, good fire. IS MEATS. mutton; just cover with water, and stew slowly. Two hours steady cooking will be all that is required; when tender, take out the mutton and add to the liquor a large spoonful of flour, made smooth with a little water, stir it well, and in five minutes take it ofF and strain it; pour it back into the pot, and add a wine glass of ketchup, and lay the mutton in till it is served. Leg of* Lamb. Boil it in water to cover it; when half done add two cups of milk to the water, with a large spoonful of salt. It should be served with spinach and caper sauce. It will cook in an hour and a quarter, or half, according to size. To Fry Lamb Steaks. Dip each piece into well-beaten egg, cover with bread crumbs or corn meal, and fry in butter or new lard. Mashed potatoes and boiled rice are a necessary accompaniment. It is very nice to thicken the gravy with flour and butter, adding a little lemon juice, and pour it hot upon the steaks, and place the rice in spoon- fuls around the^dish to garnish it. 20 FISH, FOWL, SOUPS, FOGS, Sec. more butter and a little flour. When sufficiently boiled, pour over the fish and serve. Boiled Turkey. Prepare your turkey as for roasting; put it in a cloth, and boil it slowly, if from eight to nine pounds, an hour and a half. Throw into the water a few cloves, a little black pepper, sweet marjoram, and salt. It is to be served with oysters. Skim the turkey well while boiling, or it will not be white. Oyster Sauce for Turkeys, &e. Strain fifty oysters, put the juice into a seuce-pan, 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 two of butter together; stir this into the liquor; add a little salt and pepper. Let it simmer five minutes, but do not add your oysters till just as they are to be sent to the table, as if they are too much cooked they are hard. Fried Halibut. Place in your fry-kettle half a dozen slices of fat pork; fry to a brown, then remove them to a deep dish; add to the fat three table spoonfuls of fresh lard; when boiling hot, put in your halibut, which should be cut in pieces about three inches square, and dipped in sifted meal; Rprinkle over it a little salt; fry a good brown. After the fish is all fried (it may be necessary to add more lard if it is a large one), put it in the dish with the slices of pork, pour the boiling fat over it, and add one table spoonful of boiling water ; cover with a plate tightly, and stand in the oven for twenty minutes. 22 FISH, FOWL, SOUPS, EGGS, So. Oysters, Fancy Roast. Toast a few slices of bread, and butter them ; lay them in a shallow dish; put on the liquor of the oysters to heat, add salt and pepper, and just before it boils add the oysters; let them boil up once, and pour over the bread. Boast 3?igyeons. When cleaned and ready for roasting, fill the bird with a stuffing of bread crumbs, a spoonful of butter, a little salt and nutmeg, and three oysters to each bird (some prefer chopped apple). They must be well basted with melted butter, and require thirty minutes careful cook- ing. In the autumn they are best, and should be full grown. Boast Duck. Prepare your duck for roasting, and use the following stuffing: Chop fine, and throw into cold water, three good sized onions, one large spoonful of sage, two of bread crumbs, a piece of butter the size of a walnut, a little salt and pepper, and the onions drained. Mix well together, and stuff the duck. An hour is enough for an ordinary sized duck. The gravy is made by straining the drippings; skim off the fat, then stir in a large spoonful of browned flour, a tea spoonful of mixed mustard, a wine glass of claret. Sim- mer for ten minutes. Forcemeat Sails. Take one pound of tender lean beef, and half a pound of nice beef suet, chopped very finely, the crumbs of a stale loaf of bread, soaked in cold water for a few ino- FISH, FOWL, SOUPS, EGGS, &c. 23 ments, and squeezed very dry, the grated rind and juice of a lemon, half a tea spoonful of ginger, the same of salt and summer savory, with a little cayenne. Mix well together, and add the yolks of three eggs, well beaten. Divide in halves; put one half in a stew-pan, with a wine glass of ketchup; stew half an hour. The other half make into balls, the size of a walnut, and fry brown. Place round the dish in which the stew is served. Cream Baited Trout. Clean the trout, put in pepper and salt, and close them. Place the fish in the pan, with just cream enough to cover the fins, and bake fifteen minutes. Tomato Soup. Put on a piece of beef, mutton, or lamb, to boil; skim off all the fat before seasoning, then add two sliced onions, a little pepper and salt, two cloves, and about a dozen tomatoes; boil three hours, then add a little thick- ening of flour. If the tomatoes are very sour, add a table spoonful of sugar. Fisli Chowder. Take a fresh haddock, of three or four pounds, clean it well, and cut in pieces of three inches square. Place in the bottom of your dinner-pot five or six slices of salt pork, fry brown, then add three onions sliced thin, and fry those brown. Remove the kettle from the fire, and place on the onions and pork a layer of fish; sprinkle over a little pepper and salt, then a layer of pared and sliced potatoes, a layer of fish and potatoes, till the fish is used up. Cover with water, and let it boil for half an hour. Pound six biscuits or crackers fine as meal, and FISH, FOWL, SOUPS, EGGS, &c. 2.5 fifteen pounds requires three hours steady boiling. It should then be taken from the pot, the skin removed, and fine pounded cracker sifted thickly over the top; put in the oven and baked from one hour to an hour and a half. Many people prefer the ham boiled only; in the latter case it should boil, if the above size, for five hours, and remain fifteen minutes in the pot after the pot is removed from the fire. Chicken 3?ie. Cut the chicken in pieces, and parboil for three quar- ters of an hour. Remove the chicken, and add to the water in which it is boiled a little salt, pepper, and a tea cup of milk thickened with a table spoonful of flour. Line a deep dish with nice paste, put in the chicken, and turn over it the gravy which you have prepared. Cover it with paste immediately, make a small hole in the centre, ornament with strips of paste, and bake for forty-five minutes. Boiled Salmon. A piece of six pounds should be rubbed with salt, tied carefully in a cloth, and boil slowly for three quarters of an hour. It should be eaten with egg or caper sauce. If any remains after dinner, it may be placed in a deep dish, a little salt sprinkled over, and a tea cup of boiling vinegar poured upon it. Cover it closely, and it will make a nice breakfast dish. Poached Ejsfjris. The eggs should be fresh. Have the boiling water in a shallow pan, break the eggs separately in a saucer, and slip gently into the boiling water; when all are in the FISH, FOWL, SOUPS, EGGS, &c. 27 butter, and salt, as before; a layer of oysters, and so on, rising every other layer, cracker pounded fine, instead of bread crumbs. Lastly strain the liquor, and pour over the whole, and bake ; if there is not enough liquor to wet it thoroughly, use a little milk. Stewed Oysters. Strain the oysters, and put the juice in a sauce-pan on the fire; add a large spoonful of butter and the same of flour, well braided together; add a cup of cream if you have it, if not, milk, a little salt and nutmeg; stir into the hot juice, and let it simmer for five minutes. Squeeze over the oysters the juice of a lemon, and just before they are required for table throw them into the boiling juice. Oysters are very nice flavored with celery; this is done by cutting the celery stalks into the juice instead of the spice, and taken out before the oysters are added. Maryland Stewed Oysters. Put the juice into a sauce-pan and let it simmer, skim- ming it carefully, then rub the yolks of three hard boiled eggs and one large spoonful of flour well together, and stir into the juice. Cut in small pieces quarter of a pound of butter, half a tea spoonful of whole allspice, a little salt, a little cayenne, and the juice of a fresh lemon; let all simmer ten minutes, and just before dishing add the oysters. This is for two quarts of oysters. Eggs a la Mode (very nice). Remove the skin from a dozen tomatoes, medium size, cut them up in a sauce-pan, add a little butter, pepper, and salt; when sufficiently boiled, beat up five PICKLES, KETCHUP, &c. 29 PART THIRD. PICKLES, KETCHUP, &c. Sweet Tomato Pickles. Eight pounds peeled tomatoes, four of powdered sugar, cinnamon, cloves, and allspice, each one ounce. Boil one hour, and then add a quart of boiling vinegar. IMcMed Cucumbers (very nice). To a gallon of water add a quart of salt, put in the cucumbers, and let them stay over night. In the morning wash them out of the brine, and put them carefully into a stone jar. Boil a gallon of vinegar, put in, while cold, quarter of a pound of cloves and a table spoonful of alum; when it boils hard, skim it well and turn over the cucumbers. In a week they will be fit for use. Ohoiz Chou. A peck of tomatoes, two quarts of green peppers, half a peck of onions, two cabbages cut as for slaw, and two quarts of mustard seed. Have a large firkin, put in a layer of sliced tomatoes, then one of onions, next one of peppers, lastly cabbage; sprinkle over some of the mus- tard seed, repeat the layers again, and so on till you have used up the above quantity. Boil a gallon of vinegar, with a bit of alum, two ounces of cloves and two of all- PICKLES, KETCHUP, See. 31 of cut peppers and onions two quarts each, celery and nasturtions four quarts each. Pour on boiling vinegar, flavored strongly with mustard, mustard seed, and ground cloves. Pickle ioi* daily TIse. A gallon of vinegar, three quarters pound of salt, quarter pound of ginger, an ounce of mace, quarter ounce of cayenne pepper, and an ounce of mustard seed, simmered in vinegar, and when cold put in a jar. You may throw in fruits and vegetables when you choose. Fielded Oysters. Take two quarts of oysters, put them in a sauce-pan, and if they are fresh, salt them; let them simmer on the fire, but not boil; take out the oysters, and add to the liquor in the sauce-pan a pint of vinegar, a small handful of whole cloves, quarter of an ounce of mace, and two dozen peppercorns. Let it come to a boil, and when the oysters are cold in the jar pour the liquor on them. Pickled Peppers. Do not pick them till just as they begin to turn red; then soak them for ten or twelve days in strong salt and water; take them from the brine and soak them in clear water for a day. Wipe them dry, and put them away in cold vinegar; or if you wish them milder, remove the seeds and scald the vinegar, not boil. Cold Slaw. A white, hard head of cabbage, cut in halves and laid in cold water, then shave it very fine. Boil from a half to a pint of vinegar, stir into it the well-beaten yolk of an egg, and then turn over the cabbage, but not till a short time before using. BREAD, BISCUITS, FRITTERS, CORN CAKES, &o. 41 on two quarts of boiling water; let it stand until blood warm; stir into one cup of yeast one tea spoonful of soda, and pour to the mixture, then add flour enough to make it as stiff as you can stir it. Rise and bake. Indian Cake. One cup of cold milk, two thirds of a cup of sugar, one egg, half a tea spoonful of saleratus, stir in Indian meal to form a thin paste. Miss Pindar's Dyspepsia Bread. One pint bowl of Graham flour, dissolve one half tea spoonful of soda in two thirds of a cup of homemade yeast, and add to the mixture one tea cup of molasses; pour in sufficient warm water to make it somewhat thinner than flour bread. Mrs. Parsons' Rusk. One pound of flour, small piece of butter big as an egg, one egg, quarter pound white sugar, gill of milk, two great spoonfuls of yeast. Mrs. Clarice's Bread. Two quarts of flour, one tea spoonful salt, butter, size half an egg, one cup of homemade yeast, or half a cup of baker's yeast; add lukewarm water and knead ten minutes; stand over night and knead fifteen minutes in the morning; put in pans, and let it rise for an hour. This will make a pan of biscuit, and one or two loaves. Muffins. Beat one egg lightly, add a quart of warm milk, cut up into it a spoonful of lard and a spoonful of butter, PUDDINGS. fine. -Cover the bottom of your pudding dish with a nice paste, fill with the squash, and bake till done. Philadelph iii Pudding?. Four ounces of butter, with four ounces of sugar, worked to a cream, the peel grated, and juice of one lemon, half a cup of cream, and four eggs, well beaten. To be baked. Marblehead Lemon Pudding. Grate the rind of two large lemons, and add to the juice of one the yolks of twelve eggs, a pint of cream, sweetened to your taste with white sugar, and baked. Mjrs. TV ppleton's Pudding. Half a baker's white loaf^ nine eggs, half a pound of suet chopped fine, half a pint of rose water, glass of wine. Sugar and spice to your taste. Raisins chopped as you please. Baked. Rennet Pudding1. Take one quart of milk, and warm it enough to re- move the chill; in summer it does not need warming at all; stir into it three table spoonfuls of granulated sugar, two of rose water, and four of rennet wine, stir it gently, not more than a minute, let it stand, and do not move it till it is curdled, then place it gently in the ice chest, and grate nutmeg on the top. Be careful not to shake it in moving, for if the curd is disturbed it will turn to whey. Boiled Apple Pudding. Take one quart of flour, two tea spoons of cream of tartar, rubbed into it. Dissolve one tea spoon of soda PUDDINGS. 59 add half a pound of melted butter, half a pint of cream, eight eggs, cinnamon, rose water, wine and sugar to your taste; allow one hour to bake it. To be baked in a dish lined with paste. Mrs. Randall's Lemon Pudding1. One pound of grated lemon, half the juice; one pound of sugar, half pound of melted butter, a pint of cream, nine eggs, and a gill of rose water. Boiled Custard Pudding. Eight eggs to one quart of milk, five spoonfuls of flour, and boil three quarters of an hour. To be served as soon as done. To be eaten with sauce. Maizena Pudding. Four table spoonfuls of maizena, stirred into two eggs, and milk enough to make it smooth. Set a quart of milk to boil, and just before it boils stir in the above, con- * stantly stirring the same way till it thickens; remove from the fire, and flavor. To be cold, and eaten with milk or cream, and sugar. It is very nice to omit the eggs, and take six table spoonfuls of maizena to a quart of milk (stirring the same way), and eaten warm with wine sauce. Pancake s. Beat four eggs very light, add three table spoonfuls of good brown sugar, a little grated nutmeg, a table spoonful of orange or rose water, and a quart of milk. Cut into nice slices, an inch thick, a stale loaf of bread; remove the crust from the sides, and cut each slice into halves and lay them in a deep dish, on them pour the above custard, 64 PASTRY. think the apple required (apples vary so in sweetness you cannot be governed by any rule), a little rose water, and nutmeg to taste; cover with the upper paste, make a small incision in the middle of the upper crust, and bake. Many people think these the nicest kind of apple pie. Pan Pie. Take a deep earthen pudding pot, fill it with slices of apple, then pour on as much molasses as the apple requires to sweeten it; sprinkle over a little cinnamon, put over a paste, with a small slit in the middle, and place in the oven. After the first paste is baked it may be taken off1, and another put on in its place. This should be taken off, and the apple remain long enough to be a deep red. When cooked enough, take from the oven, and immediately break the paste in small pieces, and stir into the sauce while hot. To be eaten cold. It is a favorite dish with many people, and very nice. Mrs. Glover's Pan Pie. Make a quart of nice apple sauce, flavored as above, but sweetened with sugar (nutmeg may be used for flavoring if preferred). Bake the paste very thin on a tin sheet, mark it into squares, and when baked break it into the apple, and be sure that all the paste is well covered in the sauce, for at least two or three hours be- fore it is used. Mrs. Jenkins' Mince Pio. A beefs tongue boiled, and chopped finely ; two quarts of chopped apple, one quart of beef suet after it is chopped, two bowls of stoned raisins, one bowl of cur- 68 PASTEY. Berwick Pie (delicious). Make a rich paste, line a deep dish and bake it. Pare and core as many apples as will fill the dish (one layer), put them into a stewpan with four table spoonfuls of white sugar, a wine glass of sweet wine, and a little thin lemon peel or rose water as you please. Cover the stew- pan and let them stew until tender, then let them cool. Make a rich, boiled custard; when quite cold put the ap- ples into the dish in which is the paste, and pour over the custard. Baltimore Pie. Roll out some rich puff paste, not quite an inch thick; cut into any shape you please, making each piece of the same shape, but smaller than the preceding one, till the last is about the size of a cent. Between each piece spread some rich preserve or jam; turn up the edges of the paste, and brush the sides and top with the beaten yolk of an egg. Lay the pyramid on a tin sheet, and bake light brown. Serve hot. Peach Pie. Fill a pudding dish with pared peache3 (stones left in), sprinkle over as much sugar as the peaches require, a very little water, and cover with puff paste. Baltimore 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 the rind of two lemons in very thin strips, and lay on top of the apples; squeeze the juice of the lemons into a cup, and add a little cold water; PASTRY. 67 pour this over the apples, and sprinkle with sugar quite thickly ; cover the whole with a nice puff paste, and bake slowly one hour. Serve hot. Mrs. Rice's Lemon Pie. The grated rind and juice of two lemons, seven table spoonfuls of sugar, six eggs, leaving out the whites of four, one tumbler of milk, one table spoonful of melted butter. Bake in a paste, and when baked, take the whites of the four eggs, with four table spoonfuls of sugar. After they are whipped to a froth, put it on the top, and bake to a light brown. Berry Pie. Bake the pie in a deep plate, without any lower crust. Fill "the plate with berries, and sugar sprinkled over them; cover with paste a small hole in the centre of the paste, and bake a light brown. CAKE. 69 The ingredients of the cake should be well beaten to- gether before the flour is mixed in, for it does not benefit the cake by beating after all the flour is added. I find by experience that the granulated sugar is purer, sweeter, and better in every respect for cakes and all pastries than brown sugar. The butter and sugar should always be worked to a cream, and the other ingredients added afterwards, the flour always the last. The cake should be turned from the tins as soon as it comes from the oven. It requires a much hotter oven for cake with soda in it, than for that which is raised with yeast. Amesbury Cake. Four pounds of flour, one half pound of butter, one half pound of sugar, five eggs, half pint of yeast, two gills of wine, two tea spoons of ground allspice, one of • clove, one of cinnamon. Beat it well. Glover Cake. Seven cups of flour, two cups of sugar, one and a half cups of butter, one of molasses, four eggs, a cup and a half«of sour milk, a tea spoon of soda dissolved in the milk, two grated nutmegs, half a pound of raisins chopped well, and two ounces of citron cut in rather small pieces. Mrs. Hooper's Spongre Cake. Beat six eggs together thoroughly; when well beaten, < stir in two cups of granulated sugar, two cups of flour, and half a tea spoonful of soda dissolved in a table spoonful 72 CAKE. Shrewsbury Cakes. One pound of flour, half pound of butter, half pound of sugar, four eggs, a little mace, six table spoonfuls of cream, beaten well together. Flour your tins well, and drop them on with a spoon. Plum Cake (good). Five cups of flour, two of sugar, one of molasses, one of butter, half cup of lard, tea spoon of salt, tea spoon of soda dissolved in a cup of sour milk, two tea spoons of ground clove, two of allspice, one of mace, one pound chopped raisins, two ounces of citron sliced thin. Pork Cake. Half pound of salt pork chopped fine, two cups of molasses, half pound raisins chopped well, two eggs, two tea spoons each of clove, allspice, and mace, half a table spoonful of saleratus or soda, and flour enough to make a stiff batter. Bake in a moderate oven. INotliinji" Cake. One egg, a piece of butter the size of an egg, one cup of sugar, one cup of milk, one pint of flour, two tea spoon- fuls of cream of tartar, one of soda. Divide the milk, and dissolve the cream of tartar in one, and the soda in the other, and pour one into the other to effervesce, then add to the other ingredients. Broohline Cake. Four pounds of flour, three pounds of butter, three pounds of sugar, three dozen eggs, leave out the whites of four, four pounds of currants, one ounce of mace, three nutmegs, one pound of citron, half pint of brandy, one gill of wine. CAKE. 81 cinnamon, one nutmeg, nine eggs, six large spoonfuls of cream, and a handful of currants. This can be baked in paste, if you please, like squash pies. Marblehead Hard Gingerbread. Three pounds of flour, two pounds of sugar, one pound of butter, ten eggs, half a pint of rose water, and two ounces of ginger. Soft G-ing'er'breacl. Two pounds of flour, one and a half of sugar, one and a quarter of butter, ten eggs, cup of ginger, cup of rose water. Caraway seeds if you like. Busk. Five pounds of flour, half a pound of sugar, half a pound of butter, a pint and a half of milk made blood warm, a gill of yeast, ten eggs; the butter and sugar should be melted in the warm milk, then mix all together, work it well, and let it stand to rise. , Molasses Gingerbread. Six cups of flour, two of molasses, one of milk, half cup of butter, large spoonful of soda, two large spoonfuls of ginger, tea spoon of salt. Mrs. Lincoln's Doughnuts. Two cups of sugar, two eggs, cup and a half of milk, half a tea spoon cream of tartar, half tea spoon of soda, butter size of an egg, flour to roll out thin.. Norwich Cake. One cup lard and butter mixed, one of molasses, one 6 82 CAKE. of sugar, three eggs, half a cup of sour milk, tea spoon of soda, spice to your taste, and flour enough to make it as stiff as loaf cake. Jumbles. One pound white sugar, three quarters of a pound of butter, five eggs, leaving out the yolks of two, and nearly two pounds of flour. Spice if you like. Lemon Sponge Cake. Take ten eggs, separate them, a pound of granulated sugar, half pouild of flour, the grated peel of two lemons, and the juice of one; beat the yolks with the sugar, and the whites alone; then add them, and sift in the flour by degrees; beat well, and bake with a quick heat. Cambridge Cap Cake. Four cups of flour, four eggs, three cups of sugar, one of butter, cup of milk, tea spoon of soda. Fabens' Cake. Two quart bowls of flour after it is sifted, one bowl of sugar not quite full, quarter of a pound of butter, pint of milk, with heaping tea spoonful of soda dissolved in the milk, table spoonful of allspice, two of cinnamon ; raisins if you please. Miss Hull's Marble Cake. Three and a half cups of flour, three cups of white sugar, one cup of butter, half a cup of cream or milk, whites of seven eggs, two tea spoonfuls of cream of tar- tar, one of soda. CAKE. 83 Five cups of flour, two brown sugar, one cup molasses, one cup butter, two table spoonfuls of cinnamon, one of clove, one of allspice, and one nutmeg, half a cup of cream or milk, — sour if you have it, — half a tea spoon of soda, yolks seven eggs. Butter your pans, put in a layer of the last or dark, then a table spoonful of light (the first), and alternate with the dark and light throughout. Mrs. Leverett's Macaroons. Soak half a pound of sweet almonds in boiling water, till the skins will rub off easily, wipe them dry, then pound them fine, with rose water to taste. Beat the whites of three eggs to a stiff froth, stir in gradually a pound of powdered white sugar, then add the almonds; when they are well mixed in, drop the mixture in small parcels on baking tins, several inches apart; sift sugar over them, and bake in a slow oven. Sponge Doughnuts. One heaping cup of sugar, two cups milk, one of but- ter and lard mixed, one of bread sponge, four eggs, and spice to taste; stirred up over night, moulded, and fried in the morning. Common Doughnuts. Two cups of sugar, one and a half of milk, two eggs, one nutmeg, two tea spoonfuls of cream of tartar, one of soda. French Cake. Two cups of flour, three of sugar, half of butter, one of milk, three eggs, and one grated lemon. Butter and sugar worked to a cream, eggs added, and rind of lemon 84 CAKE. grated in with flour. The juice of the lemon must be put into the milk, after which half a tea spoonful of soda must be added, and turned into the other ingredients; then add two more cups of flour, making four in all, and bake. >risis Hull's Ttiislvs;. Two cups of sugar, two of butter, two eggs, one cup of yeast, two cups of milk; let it rise over night, make up in the morning with flour, and roll out rather soft in small cakes; set to rise ; let them get perfectly light, and bake; take the white of an egg and pulverized sugar, beat well, and spread over the tops, and dry a little in the oven. Mrs. Emerson's Sponge Cake. The weight of six eggs in sugar, the weight of four in flour, and a few drops of essence of lemon. Beat the eggs and sugar together for half an hour, stir in the flour, and bake twenty minutes. Mrs. vVT>T>ott'(s Buns. Two cups of milk, one of sugar, one of yeast, and flour enough to thicken; rise over night; in the morning add a piece of butter the size of an egg, another cup of sugar, one cup of Sultana raisins, or other raisins, chopped; roll out to bake, cut in rounds, and rise again before baking. Common Hard Gingerbread. Two cups of sugar, one of butter, one of milk, one tea spoon of soda, two table spoonfuls of ginger, glass rose water, flour enough to roll out. CAKE. 85 Clay Mount Sponge Cake (Miss Wash- ington). Twelve fresh eggs, their weight in sugar; beat the eggs separatelyrtill very light, then sift in sugar. After it is well beaten stir in the weight of seven eggs in flour. Do not beat it. After the flour, add juice and grated peel of a lemon. Mrs. Bixrrajsre's Coffee Cake. Five cups of flour, one cup of made coffee, one cup sugar, half cup molasses, one cup of butter, tea spoon soda, two tea spoonfuls of cinnamon, one of clove, raisins or currants. Mrs. Rice's Molasses Grinsferbroad. One cup of molasses, into which beat one tea spoonful of soda, one third cup of milk, one third cup of butter, one egg, one tea spoonful of ginger, one of salt, and two cups £>f flour. Ifceaclville Cake. One and a half cups of flour, one of sugar, half cup of milk, three eggs, butter size of an egg, tea spoonful of cream of tartar, half tea spoon of soda, flavor with tea spoon of peach. Jamaica Plain Lemon Cake. Five eggs, three cups of sugar, one of butter, one of milk, five of flour, one lemon rind grated, half tea spoon soda dissolved well in milk, and after all is well beaten, add the juice of the lemon, and bake immediately. 80 CAKE. Common Plum Cake. Three cups of flour, one of sugar, one of sour cream, — if you have not cream, half of butter, and half of milk, — two eggs, tea spoon of soda, cup of raisins, little spice. PRESERVES, JELLIES, ELANC-MANGE, &c. 95 Arrowroot Blanc-mange. Four table spoonfuls of arrowroot, four of white sugar, four eggs beaten together; boil a quart of new milk, part cream if you have it, with a bit of vanilla bean; when it boils, remove the bean, and turn the milk on the mixture, stirring briskly till it thickens. Put in moulds. Cream for Preserves. Mix one gill of rich milk with a wineglass of rose water, and four ounces of white sugar, the yolks of two eggs well-beaten; stir all into a quart of cream, set it over the fire, and let it just come to a boil, stirring all the time; take it off, and let it cool. Lemon Custards. Beat the yolks of eight eggs until they are quite light; stir -in a quart of boiling water, the grated rind and juice of two lemons, and a cup of white sugar; beat well together; place the pan containing the mixture in a hot place, and stir until it thickens; add a glass of wine and one of brandy; stir well; when cool, put into jelly glasses for the table. Whip the whites to a stiff froth with a knife, and three spoonfuls of white sugar, and put on the custard in each glass. Preserved Pears. Select sound, medium-size pears; pare, halve, and core them; lay them in a sauce-pan for preserving; cover them with cold water, with quarter of a pound of ginger tied in a muslin bag and put into the water; let them simmer slowly till soft, then drain them on a sieve, weigh them, and allow sugar equal in weight. 98 PRESERVES, JELLIES, BLANC-MANGE, &c. the syrup carefully; cover tightly with branched paper over the top. Snow. Pour on to half a box of gelatine a pint and a half of boiling water, let it thicken; beat together the whites of two eggs, one cup of sugar, and juice of two lemons, stir into the gelatine and put into your mould to cool. Mrs. Fabens' Snow. One third box of gelatine, one pint of water, when dissolved add juice of two lemons, two cups of sugar, whites of three eggs, and pour into a mould to cool. To the yolks of the eggs add a pint of milk, and make a soft custard, and pour into the dish in which it is to be served, and when ready to be eaten, pour from the mould into the dish of custard. MISCELLANEOUS. 105 Toast "Water. Two slices of stale bread, toasted brown, cut in pieces, and a pint of boiling water poured over. Invalids relish it with a glass of white wine added, and a little nutmeg grated over. Fresh ~E1&& for an Tnvalicl. Break an egg into a tumbler, add two tea spoonfuls of white sugar, and whip briskly; then add a glass of wine, and fill»up the tumbler with milk. Hop Tea. Take a large spoonful of hops, and simmer in a pint of water; when strong enough of hops, strain off and add white sugar and a table spoonful of gin. It is a quieting drink, most excellent for nervous headache. Egg TSosssS- The yolks of six eggs, with four table spoonfuls of sugar, a little nutmeg, a glass of wine, and two glasses of brandy; then add, when well mixed, a quart of milk. It is refreshing in summer to add ice, pounded very small. Frosting?. Allow the whites of two eggs to each half pound of sugar, add a little lemon or orange juice, and whip till you can turn the bowl upside down without dropping, or till it flakes. Some people add a little starch. Excellent Yeast. Two table spoonfuls of hops to a quart of water; let them steep well; make a thickening of six potatoes MISCELLANEOUS. Mrs. Jenkins' Sno-w Balls. Make a soft custard of the yolks of eight eggs, a quart of milk, scant cup of sugar, and flavor to taste. Beat the whites of the eggs, put on half a pint of milk to boil, add a little sugar and lemon to the whites, and when the milk boils, drop on a spoonful at a time, and let them set thoroughly, then remove as fast as they are done, and lay them tastefully on the custard. It is a very handsome dish. Amherst Molasses Gingerbread. Five cups of flour, two of molasses, one of cream, one of buttermilk, tea spoon of salt, one spoon of gin- ger, one of soda. If you have not buttermilk, use a table spoon of butter; dissolve the soda in the molasses, add butter, salt, ginger, and lastly flour. Lemon Pie (Palmer). One and a half cups of sugar, two eggs, juice of one and a half lemon, and bake between two crusts. Aunt Emily's Cake. Four cups of flour, two of sugar, one cup of butter, one of milk, three eggs, whites beaten separately, fruit if you like, flavor as you please. Saratoga Cake. Five eggs, two and a half cups of flour, cup and a half of sugar, cup and a half of butter, flavor with peach. "White Mountain Cake. Four cups of flour, two of sugar, one of butter, one of milk, four eggs, one tea spoon cream of tartar, one of soda, flavor with lemon. 110 MISCELLANEOUS. Mrs. Hill's Fried Bread Paddlngr. One pint of milk, three eggs, a little salt, and flour enough to make a thin batter. Cut a stale (baker's) loaf in slices; half an hour before using, place the sliced bread in the batter. It must be removed carefully when ready to cook, and fried as griddle cakes; to be eaten with sauce. Mrs. Chadwiok's Black Bean Soup. Soak a scant quart of beans over night; in the morn- ing add four quarts of water; and put into the pot, by eight o'clock, with a knuckle of veal, a tea spoonful of black pepper, half an ounce of cloves, three quarters of allspice, and tea spoonful of salt. Boil until twelve, and then strain through a cullender; cut up the veal in small pieces and put back into the pot, and boil an hour longer or more; add half a lemon, forcemeat balls, half a tum- bler of wine, and four eggs. Mrs. Dixey's Cream Cakes. Half a pint of water and a cup of butter, placed in a sauce-pan on the fire; when it boils, stir in two cups of flour; take it off and let it cool. When cold, add five eggs and a quarter of a tea spoon of soda; drop on tins and bake quickly. . For the cream, — one pint of milk set to boil; beat up two eggs, one cup of sugar, and half a cup of flour. Just before the milk boils stir it in, and continue stirring one way until it thickens; take from the fire, and flavor with lemon. When the cakes are baked, open with a knife and fill with the cream. Chelsea Sponge Cake. Beat six eggs two minutes, add three cups of sugar MISCELLANEOUS. Ill and beat one minute; next two cups of flour with two tea spoons of cream of tartar in it, and one cup of cold water; then add two cups of flour, with one tea spoon of soda, dry, in the flour; flavor as you please, and bake quickly. This will make three good sized pans. Oatmeal Gruel. Into one quart of water put a cup of raisins, and let boil half an hour. Prepare a thickening of half a tea- cup of oatmeal, wet with water and a little salt. Stir it into the water (letting the raisins remain), and let it boil a minute. Skim it well; take from the fire, and add a tea spoonful of butter, two table spoonfuls of sugar (more if you like), and a little grated nutmeg. Miss Bond's Iii5 Succotash 108 Snow Balls, Mrs. Jenkins', ... 109 "Mrs. Perkins',. . .112 Soufflee, Mrs. Sullivan's, .... 118 Stewed Oysters, Miss Lincoln's, 115 Saratoga Cake, 109 Swiss Cake, 120 Toast Water, 105 Tripe, 108 Tomato Omelet, 119 Tomato Ketchup, Mrs.Woleott's, 113 "» Miss Allen's, . 112 Tea Cakes, Mrs. Fearing's,... 115 White Mountain Cake, 109 Wine Whey, 107 Wheaten Biscuit, Tessie's, ... 116 - at AUG 2 0