NYPL RESEARCH LIBRARIES
3 3433 08225608 6














c. on account of the interesting and benMaS WILL
“The New England Primer is a book all should have ; if not for their own gratif-
cation, that they may show the children the book they had to study when children
themselves."
- CERTIFICATES.
At the request of the publisher, the following certificate has been furnished by a
gentleman who has given much attention to the subject of early School Books and
Catechisms in this country.
“The edition of the New England Primer, published in 1843 by Mr. Ira Webster,
of Hartford, is a correct reprint of the oldest copy of that remarkable work, of which
I have any knowledge ; perhaps the oldest copy now extant. All other reprints
which I have seen, have been considerably altered-modernized - from the original.
GEORGE LIVERMORE.”
"The edition of the New England Primer, which has been published by Mr. Ira
Webster, of Hartford, in the year 1843, is the only genuine and correct edition of that
valuable and wonderful book that has been to be obtained for many years. It is prob-
ably more than fifty years since there has been printed a complete and correct edition
of the Primer, except the one printed by Mr. Webster. His edition is an exact copy
of the Primer that was used by families and schools in my youth, sixty years ago, and
I suppose it had been used for fifty or a hundred years before that time. The genu-
ine copy of the Primer, on account of its antiquity, and its extensive usefulness in
former years, has now become an object of interesting and beneficial curiosity.
THOMAS WILLIAMS.”
We, the subscribers, concur in the preceding statements :--T, H. GALLAUDET,
JOEL HAWES, THOMAS ROBBINS, ENOCH POND, HEMAN HUMPHREY.
“ Mr. Ira Webster has published a correct reprint of the oldest copy of the New
England Primer, of which we have any knowledge. We thank Mr. Webster for this
reprint and fac-simile of that remarkable book ; and commend it most heartily to our
readers and friends.” - New Orleans Presbyterian.
“The New England Primer : IRA WEBSTER, Hartford. -- This is an exact reprint
from one of the earliest copies of this priceless little compendium, which, for three
quarters of a century, has been to almost every man born in New England the first
book in religion, and to thousands has stood in the same office in literature. We are
glad, in a new edition, still to behold the old face." -- New York Journal of Com-
merce.
“I need not say that I admire the Assembly's Catechism. I learned it when a
child, and can repeat it, verbatim, to this day. I have taught it to my family every
Sabbath, ever since I had a family. Perhaps to no other uninspired work, unless it
be Watts' Psalms and Hymns, is the Church, using the English language, so much
indebted as to the Assembly's Catechism.
ENOCH POND."
“I would gladly have it handed down to my children's children.
H. HUMPHREY.”
" Few books have exerted a wider influence in New England than the Primer, om
will be now more cordially welcomed.” —Christian Visitor, St. John, N. B.



SUM
TEXTO
setS
“THE COCK DOTH CROW, TO LET YOU KNOW,
IF YOU BE WISE, WHAT TIME TO RISE."


THE
IMPROVED HOUSE WIFE,
BOOK OF RECEIPTS;
WITH
ENGRAVINGS
FOR
MARKETING AND CARVING.
BY MRS. A. L. WEBSTER.
ALIKE EXPERIENCED IN THE VICISSITUDES OF LIFE AND IN HOUSEWIFERY
WHOM ADMONITORY YEARS NOW INVITE TO A MORE RETIRED AND
LESS ACTIVE LIFE, CHEERED BY AFFECTIONATE
REMEMBRANCES OF PATRON-FRIENDS.
'She riseth while it is yet dark-looketh well to the ways of her household, and eateth not the bread
of idleness." Solomon.
TWENTIETH EDITION, REVISED :
WITH
SUPPLEMENT AND PERPETUAL CALENDAR.
ᎻᎪᎡᎢFOᎡᎠ:
Ꭲ Ꭱ Ꭺ Ꮃ Ꭼ Ᏼ Ꮪ Ꭲ Ꭼ Ꭱ .
1854.


THE NEW YORK
PUBLE LIONARY
S22817A
ASTOR, LENOX AND
TILDEN FOUNDATIONS
R 1927 L
ENTERED, according to act of Congress, in the year, 1843. log
A. L. WEBSTER
in the Clerk's office of the District Court of Connecticut.
STEREOTYPED BY
RICHARD H. HOBBS,
HARTFORD, CT.


PREFACE.
BREVITY, is one object of the writer-not to multiply
books ; nor to present, even one, large book. But on the
contrary, by corrections and by new receipts, to IMPROVE the
successive editions; and thus present a useful book, in as
concise form as possible.
The obvious want of a suitable text-book for the Culinary
Department, has induced the writer to prepare this work,
being mostly the result of personal experience as house-
keeper, for the last thirty-four years.
“Most of the receipts now in use, are the result of chance,
or the whim of a depraved appetite.” Their insufficiency is
well known, and it has long been the subject of complaint.
Many new receipts, it is believed, are now for the first time
presented to the public. Selections have also been made
from other compilations—such as have been proved to be
good, by actual trial.
While this book is intended for all classes of society, em-
bracing receipts both for rich and for plain cooking, it is
especially intended as a guide to those who would cook well,
and please the palate at small expense—considerations of no
small importance at all times.
In conclusion,—the writer would humbly hope that her
experience may lighten the care, dissipate the perplexities,
.. and guide the judgment of all who fill the station, or assume
the duties of Cook, or of Old or “Young Housekeeper.”
1*
27X28


CONTENTS.
29
31
Pork, .
34
34
36
36
36
37
31
38
Cutlets. Cken Pot Pie
30
47, TO
PAGE. IN
PAGE
MARKETING PLATES,
26, Liquids, · · ·
Beef, .
MEATS,
Mutton,
27, Roast Beef, . .
28, Roast Beef, Southern mode,
Veal, .
29, Beef Steak, Broiled, .
Venison,
Beof Steak, Southern mode,
Particulars to be observed in the 31, Beef Steak, Fried, .
selection of marketables,
32, Liver, . .
Beef, - -
Alamode Be
Veal,
To Frizzle Be
Mutton,
Boiled Beef,
Lamb, •
36, To Collar a Flank of Beef,
Pork, -
37, Curries, • .
35
Turke
38, Sweetbread, Heart and Liver, 35
Fowls, -
39, To brown Mince Meat,
Geese, ·
40, Tripe, . .
Ducks, . . .
41, Meats warmed over,
Shad, .
42, Veal, · ·
Herring,
43, Roast Veal,
37
Lobsters,
44, Baked Veal,
37
Crabs, -
45, Veal and Chicken Pot Pie,
46, Veal Cutlets, .
No.
CARVING,
PAGE. 47, To broil Calf's Liver, .
1, Cod's Head and Shoulders, 19 48, Force Meat Balls,
2, Edge or Aitch bone of Beef, 20 49, Calf's Head,
3, Sirloin of Beef, .
50, Calf's Feet,
4, Ribs of Beef,
51, Scotch Collops, .
5, Round of Beef, .
52, To grill a Calf's Head,
6, Tongue, • .
7, Calf's Head, .
21 54, Ragout of Cold Veal, ·
8, Shoulder of Mutton,
55, Mutton, .
9, Leg of Mutton, ..
56, To harricot Mutton, .
10, Spare Rib, •
57, Shoulder of I amb grilled,
11, Leg of Pork, (See Ham.)
58, Lamb's Fry, .
12, Fore Quarter of Lamb,
59, Irish Stew,
13, Saddle of Mutton,
60, Pork Steaks,
14, Breast of Veal, .
l'o broil Ham,
15, Fillet of Veal, .
62, To boil Ham ..
16, Pig, .
63, To toast Ham, .
17, Venison, .
To stuff Ham,
18, Ham, :
65, Baked or Roast Pig,
19, A Fowl,
66, To barbacue Shoat,
20, A Goose,
67, Souse,
21, Turkey, .
68, Pressed Head,
22, Partridge, .
69, Sausages, .
23, Pigeons,
| 70, Venison, .
24, Hare,
71, To roast Venison,
A word for the Dinner Table, 27 | 72, Venison Steaks, • •
Weights and Measures,
73, Mock Venison, • .
25, Solids.
29 74, POULTRY, &c. . .
E' moundt Beba
20
53, Veal Olives;u viel
:


CONTENTS.
53
No.
Page. | No.
PAGE
75, Turkey, · · ·
46 123, Sauce for Turtle or Call's
76, Chickens, .
Head, - - .
77, Fricassee Chickens, .
124. Mushroom Catsup,
78, To fricassee small Chick 125, Celery V inegar,
ens : southern mode, . 48 126, Sauce for Cod's Head, -
79, Chickens baked in Rice, 48 127, Fish Sauce of Liver, .
80, Goose, - .
48 | 128, Gravy for Ducks,
81, To stew Partridges, 48 129, Duck Sauce, .
82, Pigeons, .
49 | 130, Brown Sauce for Poultry,
83, To stew Pigeons,
49 131, Boiled Eggs, .
84, Ducks, .
49 132, Poached Eggs, ..
85, To boil a Duck, .
50 | 133, Omelet, . .
86, To stew Ducks, .
134, Egg Balls, . . .
87, To roast Ducks, . .
135,
FISII,
88, To roast Rabbits,
136, To boil Fish, · ·
89, To dress Turtle,
137, To broil Fish,
90, Turtle Soup, ..
138, To fry Fish,
91, Mock Turtle of Calf's Head, 52 139, To fry Fresh Cod, Trout and
92, Plain Mock Turtle Soup,
Perch,
93, Calf's Feet Turtle Soup, 54 | 140, To broil a Shad, . .
94, Oyster Soup, .
54 141, To roast a Shad, . .
95, Cream Soup,
54 | 142, To bake a Shad,
96, Pea Soup, • • • 54 143, To stuff and bake
97, Veal Soup, · · · 5 144, Chowder, -
98, Black or Beef Soup, . 55 145, Codfish, ..
99, Bouilli Soup, :
146, To boil'a Cod's Head and
100, Portable Soup, .
Shoulders,
101, Soup Herb Spirit,
147, To roast a Cod's Head
102, Scotch Barley Broth: a cheap
Shoulders,
and substantial dish, -
Halibut, .
103, Gravies and Sauces, .
114 ), Black Fish,
104, Brown Gravy, ·
To broil Herring, • .
105, To draw or melt Butter, 151, Sturgeon, : : .
106, Burnt Butler, for Fish, Eggs, , To boil Fresh Salmon,
or Salad, - - -
153, To broil Fresh Salmon,
107, Drawn Butter, Curry Sauce,
To boil Mackerel, Trout,
and Egg Sauce, - -
Perch, and Bass,
108, Roast Meat Gravy and Dark
, To broil Mackerel, Perch,
Gravy, ..
Bass, or Trout, .
109, Sauce for Cold Meat, Salad,
To boil Eels,
or Fish, .
To broil Eels,
110, Wine Sauce for Venison or
158, To bake Eels,
Mutton. . . . 59 | 159, Fish Force Meat Balls.
111, Oyster Sauce, ..
, Fish Cakes, -
112, Savoy Jelly for Cold Meat, 60 161, Lobsters and Crabs,
113, White Celery Sauce for boi - 162, Scollops, - .
ed Poultry, .
163, To Roast Clams: superior
114, Caper Sauce,
mode of cooking them,
115, Lobster Sauce . .
164, Pot Clams, • .
16, Tomato Sauce, . .
165, Clam Pan Cakes,
117, Gravy Sauce, . . 61 166, Long Clams, .
118, Common Sauce, . . 61 | 167, To stew Oysters, .
119, Parsley and Butter, . 61 | 168, To fry Oysters, . .
120, Pudding Sauce, • . 61 | 169, Oyster Pancakes,
121, Cranberry and Apple Sauce, 62 170, Oyster Pie, .
122, Chicken Salad..
62 171, Scolloped Oysters.


CONTENTS.
No.
No. 3,
·
181.
no
ng,
95
95
96
Page. | No.
PAGE
172,
PUDDINGS, &c. 74 221, Indian Corn Cake, - 87
173, Virginia Chicken Pudding, 76 222, PASTRY AND PIES, 87
174, Almond Pudding, . 76 223, Common Paste for Fies,
175, Rich Boiled Indian Pudding, 77 | No. 1, .
176, Plain Baked Bread Pudding, 77 224, Common Pastry, No. 2. 89
177, Baked Corn Pudding
| 225, Common Family Pastry,
178, Plain Boiled Indian Pudding, 77
179, Baked Indian Pudding, No.1, 226, Puff Paste, . . .
180. 66 66 . No.2, 227, Confectioner's Pastry, -
" No.3. 78 228, Tart Paste, ".
182, Lemon Pudding, . | 229, Short Paste for Fruit Pies, 92
183, Leinon Pudding or Lemon 230, To make Raised Pie Crus, or
Pie,
-
Potato Pie Crust, see
184, Baked Orange & Lemon Pud-
No. 45,
ding, · · ·
, Tomato Pie,
185, Orange Pudding, - ..
, Mince Pie, ..
186, Rich Bread Pudding, -
. Plain Mince Pie,
187, Minute Pudding,
79 | 234, To make Mince Meal for
183, Cream Pudding,
Pies,
189, Rennet Puddiny,
80 235, Apple Pie, · ·
190, Quaking Pudding,
6, Rice Pie, .
191, Tapioca Pudding, ..
, Peach Pie, .
192, Potato Starch Pudding, No.1. 80 238, Plain Custard Pie, .
193, " " " No.2.
No.2. 81 239, Apple Custards, .
95
194, Bird's Nest Pudding, .. 240, Cracker Pie, - . . 96
195, Boiled Plum Pudding, 81241, Marlborough Tarts,
196, Cherry or Damson Pudding, 82 | 242, Lemon Tarts, · · 96
197, Quick Baked Pudding, 82 243, Tart Pie, •
198, Baked or Boiled English 244, Rhubarb Pie, . .
Plum Pudding, · · 82 245, Pumpkin “'
199, Quince Pudding,
82 246, Lemon "
200, Whortleberry Pudding, 83 247, Grape "
201, Baked or Boiled Rice Pud | 248, Currant and Gooseberry Pie,
ding, - - - 83 249, Fruit Pies in variety, : 93
202, Boiled Rice Pudding, . 83 | 250, Delicate Pie of Sweeto: ead
203, Baked Rice Pudding, with
and Oysters, - -
Eggs, -
83 251, Cream Pie, . . 93
204, Baked'Rice Pudding without | 252, Connecticut Thanksgiving
Eggs, .
83 Chicken Pie, . .
205, Ground Rice Pudding, - 84 | 253, Common Chicken Pie, -
206, Marlborough Pudding, - 84 254, Almond Custard, No. 1, iw
207, English Plum Pudding,
255. "
" No. 2, 10
208, Sago Pudding, - -
256. Soft
" . . lvo
209, Carrot Pudding, - . 85 257, Rennet Custard. See !';
210, To make Mush, - .
make Rennet, No 622 101
211, Hasty Pudding, - . 85 258, Cream Custards, ·
212, Potato Pudding, . . 259, Boiled "
101
213, Sweet Potato, or Irish Pota 260, Mottled “
103
to Pudding,
85 261, Milk "
102
214, Puff Pudding · ·
262, CAKES, GINGERBREAM
215, Boston Best, . .
NUTS, BREAD, &c. 102
216, Apple Dumplings, .. 86 263, Frosting for Cake, . 103
217, Plain Fritters, · 86 264, Lemon Cake, • . 104
218, Cream Fritters, - . 87 265, Rich Queen Cake, . 104
219, Spanish Fritters, . .. 87 266, Family Queen Cake, .. 105
220, Mock Oysters, of Green Corn, 87 | 267, Sponge Cake, No. 1, · 105
OOO OO
COLLO


CONTENTS.
119
123
No.
PAGE. No.
PAGE
265, Sponge Cake, No 2, . 106 323, Drop Biscuit, .
269, Savoy Cakes,
106 321, Sugar Drops, .
119
270. Wedding Cake. . . 106 325, Rich Cookies, .
120
271, Quick Wedding Cake, - 106 326, Jenny Lind Cake,
120
272, Black or Plum Cake, 107 327, Soft Cookies, .
120
273, Plum Cake, · · 107 328, Boston Cream Cake, 120
274, Fruit Cake,
108 329, Shrewsbury Cake,
120
275, Rich Loaf Ćake, . . 108 330, Tunbridge Cake, -
121
276, Plain Loaf Cake, . 108 331, Plain Tea Cakes,
121
277, Loaf Cake, No. 1, . 109 332, Indian Cakes, .
121
278, Loaf Cake, No. 2, . 109 333, Whigs, . .
121
279, Shelah, or Quick Loaf Cake, 109 334, Sugar Dough Nuts, . 121
280, Almond Cake, . . 110 335, Molasses Dough Cakes, 121
281, French Almond Cake, . 110 336, Yankee Nut Cakes, . 122
282, Kisses, . . . 111/ 337, Crollers, No. 1, . 122
283, Kisses, or Sugar Drops, 111338, Crollers, No. 2, · · 123
284, New York Cup Cake, . 111339, Cream Cakes, .
123
285, Cup Cake, . . . 112/310, Savoy Cake,-Dough Nuts, 123
286, Measure Cake, - - 112 341, Family Cake, .
287, French Cake, - . 112312, Cake without Butter, . 123
288, Rich Cream Cake, . . 112343, Convenient Yeast,
124
289, Plain Cream Cake, . 113344, Milk Yeast,
124
290, Rutland Cake, • . 113 315, Potato Yeast,
124
291, Hartford Cake, . . 113316, Patent Yeast,
124
292, Cake without Eggs, . 113347, Wheat Bread,
125
293, Boston Gingerbread, · 113 318, Excellent Family Bread, 126
294, Composition Cake, - 114 319, Sponge Bread, -
126
295, Plain Composition Cake, 114 350, Rye Bread, -
126
296, Diet Bread, - - 114 351, Brown Bread, -
127
297, Confectioner's Pound Cake, 114 352, Indian Bread, - - 127
298, Pound Cake,
114 353, Graham Bread, .
127
299, Pound Cake, baked or boil- 354, Corn Meal Bread,
1:27
ed, - -
114355, Batter Bread, .
128
300, Good Family Cake, . 115| 356, Mixed Bread, .
128
301, Delicate Cake, . . 115357, Rice Bread, No. 1,
128
302, Jelly Cake, No. 1, . 115 358, Rice Bread, No. 2, .. 128
303, Jelly Cake, No2,- . 116/359, Potato Bread, : .
204, Sponge Gingerbread, - 116 360, French Rolls, No. 1, . 128
305, Sugar Gingerbread, . 116361, French Rolls, No. 2, . 129
306, Hard Molasses Gingerbread, 116 362, Dry Butter Biscuit, .
Y97, Soft Molasses Gingerbread, 117|363, Butter Biscuit, .
129
308, Ice Cream ; do. without crm. 117364, Buttermilk Biscuit,
129
209, Bannocks, Love Cakes, &c. 117365, Milk Biscuit, -
130
710, Soda Cake, • • • 117 366, Wainwood Biscuit, . 130
311, Ginger Snaps, No. 1, .. 117 367, Hard Biscuit, .
130
312, Ginger Snaps, No. 2, . 118 368, Salæratus Biscuit,-
130
313, Ginger Cookies,
118 369, Sponge Biscuit, • . 130
314, Jumbles, .
118 370, Potato Biscuit, . . 131
315, Rice Balls, -
118 371, Crackers, - - . 131
316, Cheap Rice Balls,
118 372, Economy Cakes, - - 131
817. Rich Jumbles, .. 118 373, Buckwheat Cakes,
132
318, Plain Jumbles, .
119 374. Green Corn Cakes,
132
319, Macaroons,
119 375, Indian Corn Cakes,
320, Vermont Sugar Cake, 119 376, Indian Slap Jacks,
132
321, Little Plum Cakes, 119 377, Journey or Johnny Cakes, 133
322, Virginia Drop Biscuit 1191 378, Hoe Cakes,
133
128
129
132


CONTENTS.
quash.
136 413 Boiled
No.
PAGE., No.
PAGE.
379, Muffins,
133 429, Potato Croquettes, .
145
380, Quick Waffles, - - 133 430, Sweet Potatoes,
145
381, Raised Flour Wames, 133 431, Turnips, - - . 145
382, Waflles, •
134 432, Ragout of Turnips, . :45
383, Rice Waffles, .
433, Beets, - -
-46
384, Breakfast Rice Cakes, 134 434, Parsnips and Carrots, . 146
385, Wafers, .
134 435, Onions, . .
146
386, Rice Wafers,
135 436, Boiled Sweet Corn, . 1.16
387, Rice Ruffs,
135 437, Fried Sweet Corn, . 146
388, Rice Cakes,
135 438, Beans of various kinds, 146
389, Crumpets, • . 135 439, Boston Baked Beans,
147
390, Cream Cakes,
135 | 440, Artichokes, . . 147
391, Syllabub,
135 441, Baked Squash, ..
147
392, Floating Island, . 136 442, Boiled Squash,
147
393, Flummery, ..
136 443, Squashes or Cymlings, 148
394, Whip Syllabub, - . 136 | 444, Greens, - - . 149
395, Ornamental Froth for Blanc | 445, Asparagus, ..
148
Mange, or Creams, - 136 446, Salsify,—Southern mode, 148
396, Virginia Floating Island, 136 | 447, Salsify or Vegetable Oyster, 149
397, Charlotte Rousse,
136 448, Peas, · · ·
149
398, Apple Snow, .
137 449, Field Peas, . .
149
399, Trifle, • - •
137 | 450, Cabbage and Cauliflowers, 149
400, Slip, - - -
137 45), Brocoli, - . . 150
401, Curds and Whey, - 138 | 452, Celeriac. . . . 150
402, Isinglass Blanc Mange, - 138 | 453, Pickled Eggs, No. 463,- 150
403, Blanc Mange, - - 138 | 454, Southern manner of boiling
404, Calf's Feet Blanc Mange, 139 Rice, · · · 150
405, Moss Blanc Mange, - 139 | 455, Egg Plant, • • .. 151
406, Rice Flour Blanc Mange, 139 456, Potato Pumpkin, - .. 151
407, Ice Creams, - - 140 457, Cucumbers, - .
151
408, Ice Cream without Cream, 140 | 458, Salads,
152
409, Lemon Cream, - - 141459, St
Stewed Mushrooms,
152
410, Vanilla Cream, .
141 | 460, Broiled Mushrooms, . 152
411, Strawberry, Raspberry, or 461, Tomatoes, - - . 152
Blackberry Cream, - 141 462, Mustard, - . . 153
412, Coffee Cream, - . 141 | 463, DIRECTIONS FOR PICKLING,
413, Quince, Apple, or Pear 464, Cucumbers, -
154
Cream, - . 141465, To pickle Cucumbers, -
154
114, Peach Cream, - - 111 466, Tomatoes,
415, Pine Apple or Citron Cream, 142 | 467, Mangoes,
154
116, Sago or Barley Cream, 142 468, Butternuts, .
155
417, The Froth, : . . 142 | 469, Walnuts, . .
155
418, Fruit Tart Cream, . 142 470, Cabbaye, ..
155
419, Pink, or Red Currant Cream, 142 471, Cabbages and Cauliflowers, 156
420, To ornament Creams and 472, Peppers, - - - 156
Custards, . - . 143 473, East India Pickle, . 156
421, White Lemon Cream, 143 474, French Beans, and Radish
422, Lemonade Ice,
143 Pods, - . .
156
423, VEGETABLES, 143 | 475, Peaches and Apricots, - 157
424, Potatoes, . . - 143 | 476, Nasturtions, .
157
425, Potato Snow Balls, . 144 477, Onions, . . .
426, Fried Potatoes, Apples, and 478, Gherkins, - -
157
Onions, .
144 479, Mushrooms, No. 1, .
157
427, Roast Potatoes, - . 144 480, Mushrooms, No. 2, . 158
428, To roast Potatoes under 481, Beets, . . .
158
Meat,
145 482, Oysters and Clams, . 158
153
154
157


CONTENTS
vii
483, Smelts, ,
174
165
No
PAGE., No.
PAGE
152531, Tea, . .
484, Mackerel, . .
159 532, Eau Sucre, .
174
485, LEMON SIRUP, 159 533, Currant Wine,
175
486, Orange Sirup, .
159 531, Grape Wine,
175
487, Blackberry Sirup, .. 159 535, To mull Wine,
175
488, Elderberry Sirup, - 160 536, Ginger Wine, .. 175
489, Molasses Sirup for Preserv. 537, Ogeat ; an excellent re!resh-
ing, - - - - 160 ment for Parties,
175
490, SWEETMEATS DRINKS, &c., 160 538, Sherbet, . .
176
491, To clarify Sirup for Śweei. 539, Cherry Shrub, -
176
meats, . - - 161 | 510, Currant Shruh, .
176
492, Directions for making Sweet 511, Raspberry Shrub,
176
meats, -
. 161 512, Lemon Shrub, .
176
493, Quince Marmalade, - 102 | 513, Lemonade, • .
177
194, Preserved Quinces, .. 162 544, Common Beer, - . 177
495, Preserved Pine Apples, 162 | 515, Spring Beer, - . 177
496, Preserved Currants, . 163 546, Lemon Beer, -
178
497, Freserved Strawberries, 163 517, Hop Beer, - - 178
498, Preserved Pippins, .. 163 518, Ginger Beer, .
178
499, Preserved Crab Apples, 161 519, Quick Ginger Beer, . 178
500, Preserved Apples, . 161 550, Spruce Beer, .
178
501, Transparent Apples, . 164 551, Beer of Essential Oils, - 179
502, Good Family Apple Sauce, 165 552, Essence of Lemon, . 179
503, Cider Apple Sauce, 165 553, Essence of Ginger, - 179
504, Black Butter, . . 165 554, Rose Water,
. 179
505, Preserved Peaches, . 555, Aromatic Vinegar, . 180
506, Peaches, Apricots and Plums 556, To extract the Essential Oil
preserved in Brandy, 166
of Flowers, -
180
507, Preserved Cranberries, 166 | 557, Cologne Water, - . 180
508, Preserved Gages, . 166 558, Perfume Bags, - . 180
509, Preserved Damsons, . 166 559, Lavender Water, .
181
510, Preserved Pumpkin, .. 167 | 560, To extract a Clove, Bean, or
511, Preserved Grapes,
167 any other artificial suh-
512, Preserved Pears,
167
stance, from the nose of a
513, Winter Bell Pears,
167
child, - - - 181
514, Preserved Cherries, • 168 561, To prevent the Quinsy or
515, Quince and Apple Sauce, 168 swollen Glands, and to cure
516, Preserved Tomatoes, • 168 Sore Throat, - - 181
517, Tomato Marmalade, - 169 562, For the Erysipelas, . 181
518, Cymlings, or Mock Citron, 169 563, Pitch Pine Mixture, for the
519, Raspberry, Blackberry, and
Consumption, - - 182
Strawberry Jam, - 169564, Cough Drops, - - 182
520, Calf's Feet Jelly, - - 169 565, Cough Tea, • - - 182
521, Lemon Jelly, - - i 170 566, Cough Mixture, - - 182
522, Strawberry, Raspberry, and 567, For a Cankered Mouth, 182
Blackberry Jelly, - 170 | 568, Family Salve, . . 182
523, Cranberry, Grape, and Cur | 569, For Rheumatism, Sprains
rant Jelly, - - - 171
L and Bruises, • 183
524, Apple and Quince Jelly, 171 570, For Lax Bowels, . . 183
525, Molasses Candy,
172 571, For Stoppage of Urine, 183
526, Coffee,
- 172 | 572, For the Croup, . • 183
527, French method of preparing 573, For a Burn, - - - 184
173 574, For Inflamed Eyes; a cure, 184
ffee cream,
174 575, For a Felon,
529, Cocoa shells, - - 174 576, For Cholera Morbus, .
530, Chocolate, . . . 174 | 577, Elixir Proprietatis, .
-
Coffee,
.


viii
CONTENTS.
185
186
187
625
:
9197
190
No
PAGE. No.
Paan
578. Hice Gruel, . . 134 618, To make Tomato Ketchup,
579, Water Gruel, . • 185
and to keep Tomatoes and
580, Barley Water, .
185
Lima Beans through the
581, Candle, · · 185 winter. - - - 195
582, Wine, Vinegar, and other 619, Lemon Citron, · · 196
Wheys, - - • • 185 620, Tarragon Vinegar, . 196
583, Arrow Root Custard,
621, A cheap Water Filter, · 196
584, Thoroughwort Bitters. 186 622, To prepare Rennet, . 196
585, Stomachic Tincture, - 623, To clean Calf's Head and
586, Tapioca Jelly, . 186 Feet. See page 15. - 196
587, Moss Jelly, :
To corn Beef, and to “ Salt
588, Sago Jelly, -
in Snow," . . . 196
589, Beef Tea, - - ·
To salt Pork, .' . 197
590, For the Dysentery, 187 626, Westphalia Hams,-mode of
591, For weakness,
187 curing them, · 197
592, To prevent the Lockjaw, 187 627 Virginia mode of curing
593, For the Ear-ache, - 188 Hams, . •
594, Infallible cure for Toothache, 188 628, Western mode of curing
595, For the Sick Head-ache, 188 Hams, . .
197
596, For the Heart-ache, or Heart- 629, A cheap Smoke House, 197
burn, · · · 189 630, To pickle Salmon, : 198
597, Iceland Liverwort, - 188 631, To pickle Shad, • . 198
598, Bread Water, - - 189 632, To cure Herring, - -
599, Cooling Drinks, . . 189 633, An excellent coinmon Pickle
600, Licorice, Flaxseed, Boneset,
for Hams and Tongues, 198
Pennyroyal, Mint, Balm, 634, To try Lard and Tallow, 199
and other Teas, - 189 635, To manage Bees, - - 199
601, For a Cut, .
189 636, To make Cream, .
199
602, Madder Red and Crimson 637, Yeast of Cream of Tartar
Dyes,
189
and Salæratus, - - 199
603, Blue Black Dye, . . 190 | 638, Tartaric acid Yeast, - 199
604, Black Dye, · · · 191 639, Gardiner Flour Pudding, 199
605, Slate Colored Dye, - 191 640, Whortleberry Pudding, -"
606, Yellow Dyes, .. 191 | 641, Custard Pudding, - . 200
607, Green and Blue Dye for Silks 642, To fricassee Eggs, 200
and Woolens, . . 192 643, Cold Sweet Sauce for Pud-
608, Beautiful Pink Dye,
192
dings, - - - - 200
609, Cold Soap, • .
193 644, Buckwheat Cakes, . 200
610, Hard Soap, ..
193 | 645, Mountain Pound Cake, 200
611, Windsor Soap, - - 193 646, Noodles for Soup, . 200
612, Bayberry or Myrtle Soap, 193 647, To clarify Sugar, - . 200
613, To make first rate Potash 648, To make Wheat Starch, 201
Soap, . - . . . 194 | 649, To make Potato Starch, 201
614, Cosmetic Soap for washing 650, To prepare Starch for use, 201
the hands, . . . 194 651. White Apple Sauce
201
615, Superior Soft Soap, · 191 652, Opodeldoc, . . . 201
1653, Ox marrow Pomade. 722,853, 201
MISCELLANEOUS RECEIPTS. 654, To preserve Herbs, - 201
616, To extract Tar, Paint, | 655, To preserve Vegetables thro'
Grease, and Stains from
the Winter,
201
Carpets, and the finest fa | 656, Superior Writing Ink, - 202
brics, without injury to the | 657, Indelible Ink for Marking, 202
texture, or to the most deli 658, Black Ball, - -
cate colors. - - 195 659, Liquid Blacking, · ·
202
617, To preserve different kinds | 660, Piles-Worms, .
202
of Fruit through the winter, 195 661, Cement for corked Bottles, 202
603, Blue Black Diyos.
-
181 1640, Whortle
200
202


CONTENTS
Cake,
203 1698, To loosen
tight
•
209
No
PACIE. No.
Раев
662, Cement for broken Glass, 2, Cautions relative to Copper,
China, or Earthen ware, 202 Brass, and glazed ware, 209
663, Japanese cement, or Rice 3, To clean Sioves and Stone
Glue, . - - 202 Hearths, . . . 208
664, Alabaster cement, - 203 1, To remove Putty and Paint
665, Iron Ware cement :--and to
from Window Glass, • 209
mend cracks in Stoves and 695, To extract Ink from floors, 209
Pipes, .. : ;
•
2
203 696, To temper earthen ware, 209
666, To renew stale Bread and 697, To temper new ovens, and
2
new iron ware, -
209
667 To pot Cheese, - - 203 698, To loosen tightly wedged '
668, To preserve Cheese from in-
stoppers of Decanters, &c. 209
sects, - - - 203 699, Lip Salve, .
669, To freshen Salt Butter, 203700, Cold Cream,
209
670, To extract the Rancidity of 701, To prevent the formation of a
Butter, . - - 204 crust in Tea Kettles, • 209
To pot Butter for Winter, 204 702, Preservatives against the de.
672, To preserve Cream for steam
vastation of Moths, . 210
_boats or sea voyages, · 204 703, To cleanse Vials and Pie
673, To keep Eggs till 17th of _Plates, · : 210
June, or for Christmas, 204 704, To make Sugar or Honey
674, To prepare fat for shortening, 201|| Vinegar, . •
210
675, Directions for washing white 705, Lemon Pickle, • . 210
Cotton goods, - - 204 | 706, Stock, prepared for Soups or
676, To wash Calicoes, - 205 Gravies, • • • 210
677, To wash Woolens, 205 707, Sandwiches, . . 210
678, To remove Ink, Fruit stains, 708, For Rats, Cockroaches, Ants,
and Iron mould, - - 205 Flies, Musquitoes, Worms, 210
679, To remove stains from Broad , For a Sore Leg, or inflamma-
cloth, · ·
205 tion of long standing, 211
680, Toextract Paint from Cotton, 710, Erysipelas, No. 562. Gelatine
Silk, and Woolen Goods, 205 Wine Jelly, 771. Lemon-
681, To extract Black stains from
ade Sirup, No. 543, - 211
Scarlet Woolen Goods, 206 | 711, To renovate Feather beds
682, To extract stains from color-
and Matresses, • . 211
ed Silks and White Cotton 712, To clean Bed Ticks, how
Goods, - - - 206 ever badly soiled, . 211
683, To extract Grease from , To clean Bedsteads, and to
Floors, Silks, Woolen goods
keep them free of Chintses, 211
and Paper, . . 206714, To protect Peach Trees from
684, To cleanse Silk Goods, 206 Grubs, · · 211
685, To clean Şilk and Woolen
715, For dress
eds, 211
Shawls,
Shawls,
-
-
-
.
686, Carpets,
-
.
207 716, To clean Glass and Pictures, 211
·
302 1u17. Creaking hinges; Ironing
.
687, To ‘renovate rusty Italian
board-sheets and holders ;
Crape, . • 207 Mending, - - . 212
688, To clean light Kid Gloves, 207| 718, Nice Orange Pudding, - 212
689, To clean Mahogany and Mar- 719, To clean the inside of a stove, 212
ble, and to restore Mahoga 720, To make Metheglin, - 212
ny Varnish, . . 207 721, To make Bees' Wax, 212
690, To clean Knives and Forks, 208 | 722, A Cure for Scald Head, 212
691, To polish Brass, Silver, and 723, To keep Green Corn and
Britannia utensils, • 208 Grapes, and to keep Things, 213
agu


CONTENTS.
213
724, To Bone a Turkey, or any 1762, For Inflamed or Weak Eyes, 218
other Fowl, • . 213 763, A Styptic, which will stop -
725, Pandoughdies, .
I the bleeding of the Largest
726, T'irnovers, • ., 213
Vessels, • - - 218
727, To step Cheese, - . 213 764, To prevent the Discoloring
728, “Soufles,"— New Orleans
of the skin by a Bruise, 219
Custards, or Pies, - 213 765, For Sore Throat, and Diffi.
729, To Clean India-Rubbers, 213 culty of Breathing, - 219
730, To Fold a Single Sheet so 766, For Costiveness,
219
as to make Two Letters, 214 767, To take Scorch-marks out of
731, Portsmouth Indian Bread, 214
Linen, - - - 219
732, For Burn or Scald, and Chil 768, Caterpillars, . . 219
blains, : : : 214 769, Cockroaches and Rats, 219
733, For Palpitation of the Heart, 214 770, Trunk Straps, - .. 219
734, To Cure a Cancer, by ex- 771, Wine Jelly,
219
tracting it, - . 214 772, Best Raspberry Shrub, 219
735, To Cure the Bite of a Rattle-
snake, or Mad Dog, 214
736, “Ravages of Mice,” . 214 SUPPLEMENT.
737, Lemon Mince Pie, - 214
738, To Clean any kind of Silks 773, Tomato Beef, - - 221
or Colored Goods, - 214 774, Cream Tartar Biscuit, 22]
738, a. Excellent 'Tooth-preserva 775, Cream Tartar Biscuit, with
tive Powder, - - 215
out Milk, - - 221
738, 6. To make India-rubber var 776, Boston Brown Bread, · 221
nish, - - - 215 777, Cheap Baltimore Pone, 221
739, New Orleans Gumbo, - 215 778, Judson's Corn Bread. 221
740 Sweet Pickles, - . 215 779, Pumpkin Bread. Nice, 222
741, Sally Lunn, - ... 215 780, Mrs. Cushing's Sweet Po
742, Massachus. Premium Bread,215 | tato Rolls Extra Nice, 222
743, Sweet Potato Pie, . 215 781, Indian Loaf, - - 2:24
744, Macon Sweet Potato Pie, 216 782, Quince Blamange. Extra..
745, Excellent Boiled Custards, 216
493; 524, - - 222
746, Arrow-Root or Potato Starch | 783, Sponge Cake, No. 3. 267, 222
Custards, . . 216 784, Mrs. H.'s Sauce for Sponge
747, Columbia Sweetmeat Pud-
Cake, - .
222
ding, . .
-
.
. .
216 | 785, Burlington Love Knots, 222
748, Vermont Rich Lemon Pud 786, Cocoanut Cake, • • 222
- 216 787, Clove Cake, . . 222
-49, English Plum Pudding, No. 1788, Mrs. M-r's Cream Cakes. 223
216
| 789, Cream Tartar Doughnuts
750, Eve's Pudding, and Brown
and Biscuit. First rate, 223
Betty,
790, Bethany Doughnuts. Ex-
751, Tolerauon Cake, -
217
cellent, - . - 223
752, Queen's Cake, .
2177 791, Children's Cheap Cake, 223
753, Nice Cheap Cake,
217 792, Sweet Potato Pone, . 223
754, Hamburg Cream,
793, Virginia Pone, . . 2:23
755, Bavarian Cheese,
794, Washington Cake, - 223
756, Richmond Sweetmeats, 217 795, Mrs. W.'s Fancy Cake, 223
757, Washington Citron Melon 796, Mrs. S.'s Woodstock Cake, 2:24
- 218 797, To Prepare and to Clarify
"58, Clams and Crabs, - . 218
Calf's Feet Stock, - 224
759, Charleston Mode. To cook | 798, To Roast Canvas-back Ducks
Plantains, . - 218
87, - - - - 224
, For Rheumatism,
218
Miss H.'s Boston Poached
761, Bowel Com
218
Cheese, .
224
ding, ..
. ling. No.
y
21
"58, c
weetineats, "tron Melor
760,


CONTENTS.
226
No.
PAGE. I No.
Pags
B00, To Prepare Chocolate, 224
801, Curry Powder, - . 224
MEDICINAL AND MISCEL-
R02, Maryland Apple Custards, 224
303, Effervescing Drinks, . 225
LANEOUS.
804, Cheap Apple Float, . 225
805, Vermont Float, - . 225 831, For Sprained Ankle, . 229
806, Ground Rice Flummery, 225 832, Roast Apple Tea, and Acid
807, Frosting. 263, - .
225
Jelly, . .
229
808, To Bake Ham, .
225 833, Toast and Cider, - - 229
809, Trojan Hen's Nest, - 225 834, To Bathe the Feet, - 229
810, To Clarify Isingglass, - 226 835, R-f and R-y's Cure for
811, Philadelphia Kisses, . 226
Corns, .
- 229
812, Boil Milk, - - . 226 836, Mild Cathartic for Dispep-
813, Milk Porridge, . . 226
sia, - - - - 229
814, Common Omelet, . 226 837, Mustard Drafts, . . 229
815, To Fry Oysters, · · 838, Dropped Egys, - - 229
816, Parsley, - - - 226 839, Flour Gruel. For Teething
817, Montreal Macaroni Pie, 227
Complaints of Children, 229
818, Augusta Cream Pudding.
840, For Over-dose of Lauda
840, For Over-dos
Delicious, - - 227
num, - - - 229
819, Cocoanut Pudding, - 227 811, Chicken or Cracker Panada, 230
820, Boiled Cracker Pudding,
ed Cracker Pudding.
227
227 | 842, For Prickly Heat, - 230
821, Loaf Pudding, - - 227 943, Red Mixture. For Summer
822, Quebec Macaroni Pudding, 227 Complaint, .
230
823, Nice way of Cooking kice. 844, Ringworms, .
230
454, - - .. . 24
845, Runround, .
230
824, Rice 'and Fruit Pudding. 846, Tobacco Salve. Royal, 230
Plain and Good, - 227 847, For the Tetter, - . 230
825, Green Mountain Rusk, 228 8418, To Stop Vomiting, . 230
826, To Keep and to Prepare 849, To Cure Seed Warts, : 230
Saleratus and Soda, 228 850, Toast Water, .
230
827, Bologna Sausages. 69. 228 851, Cure for Wens, ..
828, To Stew Terrapins, . 228 | 852, Cheap Cement for Bottles
829, Fruit Vinegar, - . 228 and Jars, • . - 231
30, Preserved Tomatoes, revain- 853, To make French Pomatum.
ing their natural taste, 228
Nice. 653; 722, · 231
304, Lady Madison's Yeast, 228 354, Southern Yellow Pickies, 231
855, Virginia Temperance Preserves, 231
856, Charleston Pudding, - - 231
857, Norfolk Spoonful Pudding, . 231
858 General Rule, · ·
859, Punctuality, - . . - 231
231
-
231
253), Richmond Mince Pie, 100 ( 772, c. Currant Jelly,
220
7383, Buckwheat Cake, : 214 772, d. Soft Gingerbread, No. 1, 220
772, a. Mrs. Miller's Receipt for } 772, e. Macaroni, - - 220
Premium Bread, ; 220 772, f. French Black Pudding. 220
72, b. Wafer Cakes,
220 }


MARKETING PLATES.
BEEF.
MARKETING PLATES.
The engiaving above shows the English manner of dividing an ox for the table : the
pieces being numbered according to their relative value. And also the
manner as practiced in many parts of the United States.


MARKETING PLATES.
Cents :
Cents :
ID act
6 to 8l Steak, or Roast, § 13. Clod, .....
HIND QUARTER.
FORE QUARTER.
Price per 16.] Mode of Cooking.
Price per lb.; Mode of Cooking.
1. Sirloin,. .... 10 to 12 Roast,
{ 10. Fore Rib, ..! 10 Roast.
Roast, Stew, or} 11. Middle Rib, . | 8 to 10Roast.
2. Rump, .....
10 to 128 Steak.
( Boil, Stew, Corn,
3. Round or But-> 101 s Alamode, Boil, or 12. Brisket, ... 6 Harricot, or Bou-
tock, ....s
? Corn.
lilli.
4. Edge Bone, .. 6 to 8 Boil.
Steak, Boil, Soup,
? or Sausage.
5. Veiny Piece, · | 6 to 818
S Boil, or Stew, or
6. Thick Flank, .6 to 8 Steak or Corn.
Bake, or Corn. 14. *Chuck,. ...
? make Gravy.
7. Thin Flank, .. 6 Corn.
15. *Shoulder or
8. Mouse Buttock /
4 Boil, Stew, or Soup.
Leg of Mut-
5 Bouilli, or Steak.
or Leg Ran, 3
ton Piece, S
9 Leg, ......1 2 Stew, or Soup. 16. Neck or stick- ilo 21 Boil, Soup, or
ing Piece, }
? Gravy.
(Soup, fine Scotch
{17 Shin, . . 23 Barley Broth,
l Stewed.
18. Cheek, .... 20 cents Soup, Stewed.
Tail, ....
Soup, Stewed.
Heels, ..
Soup, Boil, or Jelly.
# The Chuck and the Mutton Piece are more valued by most, than the Shoulder Clod.


MARKETING PLATES
Oo oo
MUTTON.
Parts.
Price per lb.
Mode of Cooking
3. Leg,. ........ 8 to 10 cts. Roast, Boil.
2 Loin, Best End, . . 8 to 10 “ Roast, Boil, Chops
3. Loin, Chump End,. 6 to 8 " Chops, Broth.
4. Shoulder, .........
Roast.
5. Breast, .......... Grilled, Broth.
6. Neck, Best End, . . 6 to 8" Chops.
(Roast, Irish Stew,
w Neck, Scrag End, . 5 to 6 " 3 Boil, Harricot,
l Stew, Broth.
Head, ...........4 Broth.
N. B. The Chine is two Loins united. r.
The Saddle is two Loins united, ex-
J Venison-like,
tending to the extremity of the tail.
cooked.
The Haunch is a Leg and part of the
contiguous Loin.
2
PORK.
d. The Leg,
2. Hind Loin,
3. Fore Loin,
4. Sparerib,
5. Hand,
6. Spring, or Belly.


MARKETING PLATES.
16
15
10
Parts.
VEAL.
Price per lb.
Mode of Cooking
1. Loin, Best End, ....10 cts. Roast.
I Veal Olives, or
2. Fillet,. ......... 10" }
{ Scotch Collops.
3. Loin, Chump End, ... 8 "
4. Hind Knuckle ..... 8 Cutlets, Roast, Boil.
5. Neck, Best End, . 8 to 10 6 S Broth, or Ragout,
Soup, Stew.
6. Breast, Best End, . 8 to 10
Roast.
7. Oyster Part, or · 6
Blade Bone, ) .'
Roast or Bake.
8. Fore Knuckle,. .....6
6 S Broth, Ragout.
Soup, Stew.
9. Breast, Brisket End, ..8" Stew, Ragout,
10. Neck, Scrag End, ....6“ Chops to fry, Soun.
S Scalded : Boil,
Head and feet, 50 to 60 cents, { "
sr Hash, or Broil.
To scald or clean :-as soon as the animal is killed, have
the head and feet taken off; wash them clean ; sprinkle
pulverized rosin over them; and dip in scalding water.
Take them instantly out; the rosin will dry immediately;
and they can easily be scraped clean. The feet will be
very white, after soaking from one to four days in cold
water. Change it occasionally.


16
MARKETING PLATES.
VENISON.
1. Haunch,
3. Shoulder,
2. Neck,
4. Breast.
PARTICULARS TO BE OBSERVED IN THE SELECTION OF MARKETABLEA
Beef.
The fat should look white rather than yellow. Ox beef
is the richest. If young, the flesh will have a fine, smooth,
open grain, be of a good red, and the flesh tender. In
emali families fine-fed heifer beef is preferred by some.
Veal.
Choose the meat of which the kidney is covered with
white, thick, firm fat.
Mutton.
ludge by fineness of grain, and firmness of white fat.


MARKETING 17
MARKETING PLATESPLATES.
.
Lamb.
If the vein in the neck of the fore quarter is bluish, it is
fresh.
Pork.
If young, on pinching the lean it will break; if fresh, it
will be smooth and cool. Thin rind is a merit in all pork.
Turkey.
If young, it has a smooth, black leg.
and bright, and feet supple and moist.
If fresh, eyes full
Fowls.
If young, their comb and legs will be smooth. If fresh,
the vent will be close and dark.
Geese.
Young ones will have yellow bills and feet, and a pin
head may be easily forced through the skin of the breast.
If fresh, the feet will be pliable.
Ducks.
Select such as have supple feet, and are hard and thick
on the breast and belly.
Shad.
If good, they are white and thick.
Herring.
Gills should be of a fine red; eyes bright.
Lobsters.
The male, though generally smaller, has the highest fla-
vor; the flesh is firmer, and the color, when boiled, is a
deeper red. Known by the narrow back part of the tail,


MARKETING PLATES.
and its two uppermost fins, which are stiff and hard. If
fresh, the claws will have a strong motion on pressing the
eyes with the fingers.*
Crabs.
When in perfection, the joints of the legs are stiff, and
he body has a very agreeable smell. The heaviest are
the best; though some prefer the middling sized as the
sweetest.
* Avoid taking milk some hours after eating lobsters.


CARVING.
SLEIGHT, rather than muscular strength, is the secret of
the art. To carve with ease, and with dispatch, requires
practice. The observing of others, and attention to the
following plates, will soon enable the practitioner to become
an adept. The carver should be seated sufficiently ele-
vated; so near the dish as not to require effort in reaching:
and should wield, with the greatest facility, a keen blade.
As a preliminary, see the butcher has made the cleaver
do its duty faithfully.
Fish wants but little carving. The pieces should be
preserved as whole as possible. A fish trowel will be
found preferable to a knife.
1. Cod's Head and Shoulders.
Introduce the trowel at
2 a, and cut through the
back as far as b, then help
to pieces from between c
and d, and with each piece
help a portion of the sound,
which lines the under par
of the back bone. It is
esteemed a delicacy ; is thin, and of a darker color than
the rest of the fish.
Some persons are fond of the palate and tongue, for
which you must put a spoon into the mouth. About the
jaw-bone lies the jelly part, and within the head the firmer
parts.


CARVING.
ACTIU
2. Edge or Aitch Bone of Beef.
Cut off and lay by
a thick slice from the
e entire surface, as mark-
.........
2 o ed a, b, then help.
There are two kinds
jo of fat attached to this
joint. Know which is
preferred, as tastes
differ. The solid lies at c, and must be cut horizontally;
that resembling marrow, or the softer, lies at the back of
the bone, below d.
A silver skewer should be used, for the one which keeps
the meat together while boiling; and may be removed when
- you cut to it.
3. Sirloin of Beef.
There are two ways
of carving this joint.
The better is, by long
thin pieces from a to c;
the other way is, which
spoils it, to cut across.
The most tender and
best part lies in the di-
rection of the line b.; there, too, lies some delicate ſat..
· Part should be given with each slice.
4. Ribs of Beef.
These may be sliced like the sirloin, commencing at the
thin end and slicing the whole length, so as to give a mix-
ture of fat and lean.
5. Round of Beef.
Remove the upper surface, as in the edge bone; help to
thin slices, with a portion of fat; cutting as even as possi-
ole, to preserve its beauty of appearance.
6. Tongue.
Cut perpendicular thin slices, commencing a little nearer
the root than the tip. The fat lies underside, at the root

wyllin


CARVING,
7. Calf's Head.
Cut thin slices from
a to b, to the bone.
The throat sweetbread
lies at c. Slice from
u to d, and help that with
the other part. Should
the eye be requested :
extract with the point
of the knife, and help to a portion. The palate, a delicate
morsel, lies under the head. The sweet tooth, too, not an
inferior delicacy, lies back of all the rest, and, in a young
calf, is easily extracted with the kniſe. On removing the
jaw bone, fine lean will appear. Help to each of these.
8. Shoulder of Mutton.
Slice to the bone at
the line a, and help
thin pieces from each
side. The choice fat
lies at the outer edge,
at b. Should more be
needed than can be
gotten from those
parts, slice on either
side of the line c, which represents the blade bone; and
nice pieces may be obtained. From the under side, also,
by slicing horizontally.
9. Leg of Mutton.
The nicest part
lies at a, midway be-
tween the knuckle
and the other end.
Thence, cut thin
slices each way, as
deep as b. The out-
side being seldom
very fat, some favorite pieces may be sliced off the broad
RO
IMA


CARVING.
14. Breast of Veal.
Separate the ribs from
the brisket by cutting
on through the line a, b. The
1.3 brisket is the thickest part,
and of a gristly substance. Carve each; and help accord-
ing to preference.
15. Fillet of Veal.
This resembles a round
of beef. Like that, it
should be carved hori.
zontally, or by taking
thin even slices from the
top, cutting deep into the
flap, between a, b, for
the stuffing. Help to each person a portion of the dressing.
16. Pig.
This is seldom sent to the
table whole; the cook first
O garnishing the dish with the
chops and ears, and dividing
w the body lengthwise. Sepa-
rate a shoulder from the body; next a leg; and divide the
ribs. The joints may be divided, or the meat sliced from
them. Some prefer the neck, though most the ribs. Help
with stuffing and gravy.
If the head is not otherwise disposed of, the brains should
be mixed with the gravy.
17. Venison.
Slices of a medium
thickness may be giv-
en, and plenty of gravy
with them. Cut quite
to the bone in the line
a, c, b; then turn the
dish with the end b, towards you, and putting in the point

Mudani


24
CARVING.
of the knife at c, cut as deep as possible in the direction
c, d. You may now, at pleasure, slice from either side.
As the fat lies deeper on the left, those who like fat, as
most venison eaters do, may be helped to the best flavored
and fatest slices on the left of the line c, d.
18. Ham.
Ham may be carved
three different ways.
Usually, commencing
by long delicate pieces,
cut to the bone through
the thick fat, in the line
a, b. A second way is,
to cut a small round hole
on the top, as at c, tak-
ing thin circular pieces. The most saving way is to begin
at the knuckle.
..
19. A Fowl.
It will be more con-
a venient carving this to
take it on to your plate,
replacing the joints, as
-- a separated, neatly on the
monwywatumi dish. Place the fork
in the middle of the
breast, and remove the wing in the direction of a, b, sepa-
rating the joint at a, and lifting up the pinion with the fork,
and drawing the entire wing towards the leg. This draw-
ing will separate the fleshy part more naturally than cutting.
Cut between the leg and the body at c, to the joint b. By
giving the blade a sudden turn the joint will break. Re-
peat the same operation for the other wing and leg. Next,
take off the merrythought by drawing the knife across the
breast and turning the joint back; and then remove the
two neck bones. Divide the breast from the back, by cut
ting through all the ribs, close to the breast. Turn the
back up; half way between the extreme ends press tho
point of the knife, and on raising the rump end the bone


CARVING.
25
will part. Take off the sidesmen, having turned the rump
from you :-and done.
The wings should be made as handsome as possible.
These, with the breast, are the most delicate parts of the
lowl; the legs are more juicy.
COCOOOOOOOOOOO
20. A Goose.
With the neck end to-
.....d
ward you, to take off the
wing, put the fork into the
small end of the pinion and
press it close to the body,
divide the joint at a, carrying the knife along as far as b.
Take off the leg by an incision from b to c, and separate
the drumstick. Part the wing and leg from the other side,
and between the lines 1 and 2, cut long slices from each
side of the breast. The apron must be removed by cutting
from d to e, by c, to get at the stuffing. The merrythought
being removed, the neck bones, and all other parts are to
be divided as in a fowl.
A Duck may be carved in a similar manner.
21. Turkey.
To carve, without withdrawing the fork, place your fork
firmly in the lower part of the breast, so as to have the
turkey at perfect command. It is not difficult to complete
the entire carving of this fowl without extracting the fork
till done: the whole back, of course, making one joint.
Proceed to remove the wing; the leg; another wing and
leg. (This may be done, either before, or after, slicing
the breast.) Next, remove the merrythought, the neck
bones, the neck itself; then, cutting through the ribs, the
job is done.
22. Partridge.
Carved as a fowl. Wings, breast, and merrythought, are
the best parts. The two latter not often divided. The
wing the best joint. The tip the very best.


A WORD FOR THE DINNER-TABLE.
27
A WORD FOR THE DINNER-TABLE.
As Host.-An invited company of ladies and gentlemen,
each alternately seated at the dinner-table, and a blessing
invoked; you will dispatch soup to each, from a pile of
plates on your right, without questioning any whether you
shall help them or not. Dealing it out silently ; you will
help the person at your right hand, first; then at your left,
and so on.
You will carve the meats yourself, of course. And you
will not ask to be allowed to help your guests, but will
supply a plate in silence, and hand it to your servants, who
will offer it to such of the company as are unprovided.
Never offer fish or soup a second time.
If a dish be on the table, some parts of which are pre-
ferred to others, according to the taste of individuals, all
should have the opportunity of choice. Simply ask each
one if he has any preference for a particular part. If the
reply is in the negative, do not repeat the question, nor
insist that he must have a preference. So, where different
dishes; do not insist on your guests partaking of a particular
dish, nor ask persons more than once. Never force a sup-
ply upon their plates.
Do not attempt to eulogize your dishes, nor to apologize
that you cannot recommend them.
As Guest.-Being seated, when soup is offered take it;
but if you prefer fish, pass it to your neighbor. You must
not ask for soup or fish a second time.
If asked whether you have a preference for any dish, or
any particular part of a dish, answer plainly and distinctly,
as you wish.


28
A WORD FOR THE DINNER-TABLE.
When you are helped to any thing, do not wait till the
rest of the company are served.
Finally, to be at ease, is a great step toward enjoying
your own dinner, and making yourself agreeable to the
company.
The Servant, should serve every thing at the left hand
of the guest.


WEIGHTS AND MEASURES.
WEIGHTS AND MEASURES.
For most preparations, it is easier to measure than to
weigh.
25. Solids.
Butter, when soft, one pound ... is one quart.
Eggs, . . . . ten . . . . .: are one pound.
Flour, Wheat, . . one pound .. . is one quart.
Meal, Indian, . . one pound two ounces is one quart.
Sugar, best Brown, one pound two ounces is one quart.
Sugar, Loaf, broken, one pound ... is one quart.
Sugar, White,
powdered, 3. One pound one ounce is one quart.
Flour, . . . . four quarts . . . are half a peck.
Flour, . . . sixteen quarts . . are half a bush-
el.
26. Liquids.
Four Spoonfuls are . . . . . . half a gill.
Eight Spoonfuls are . . . . . . one gill.
Two Gills, or sixteen Spoonfuls are . half a pint.
Two Pints are . . . . . . . . one quart.
Four Quarts are . . . . . . . . one gallon.
Twenty-five Drops are . . .
one teaspoonful.
Four Spoonfuls are . . . . . . . one wineglassful.
e Spoonfuls are . . . . . . one teacupful.
Sixteen Spoonfuls, or half a Pint, are . one tumblerful or
coffee-cup.
Whenever the word spoonful or spoonfuls, is used, in this
work, a large, or table-spoon, is meant. But as measures
of the same name differ in capacity, it will require judg-
ment and practice to be familiar with due proportions.


30
WEIGHTS AND MEASURES.
So, also, in the regulation of fires; and the time requis te
for cooking a given article. This may suffice for all the
preparations, as presenting a general standard of compari-
sons, from which, deviations may be made at pleasure, ac-
cording to variety of tastes, and difference of means. “Q.
E. D." And it requires no other demonstration than the
taste, to prove that the better the parts, the better the whole
of any compound.
N. B. Correct the common notion, entertained only by
the ignorant, that if a cook book is purchased, the expenses
of the table must necessarily be increased; as though duing
any business by rule, enhanced the expense.


MEATS
Though the marketing and the carving, have been
deemed of sufficient importance to give them the few pages
allotted to them; yet compared with the disposition, or the
use made, of what comes into the hands of the housekeeper,
these pages are but blank paper. The interim, the time
between the marketing and the serving out, may emphati-
cally be styled the housekeeper's time.
When the weather will admit of it, meat will improve by
keeping; beef and mutton a week, in cold weather, and
poultry half as long. It will soon spoil in hot weather.
It should be kept away from flies; where cool and airy;
and if in danger of spoiling, rub over it a little fine salt, and
sprinkle with pepper. *It will not cook well, if frozen when
put to the fire, either to boil or to roast. It should be
soaked in cold water till the frost is extracted. Furious
boiling hardens meat. Put the part that is to be up at table,
down in the pot, with just cold water enough to cover it;
and boil gently. The scum should be taken off as soon as
it rises. The slower the boiling, the tenderer the meat.
As a general rule, do not let the vessel stop boiling till its
contents are cooked. The observance of this rule is indis-
pensible for good puddings, potatoes, &c. Replenish with
boiling water, if the addition of water be necessary.
When thickened and seasoned, the liquor in which all
kinds of fresh meat are boiled, makes a good soup. Thus
used, boiling is the cheapest way of cooking meat. Other-
wise, the dearest; as most of the gelatine is extracted and
lost.
In roasting meat, the juices and fat are only extracted,
but not lost, as they make good gravy; and the fat is used
* It keeps coolest and best in a stone pot.


32
MEATS.
•
for various purposes. When put down to roast, there should
be a little water in the dripping pan.
For broiling, the gridiron should be perfectly *clean, and
oiled with lard or butter, to prevent the impression of the
bars on the meat. The bars should be concave, terminat-
ing in a trough, to save the juices, and thus prevent smoking
the meat by the burning of the drippings. The gridiron
should be heated before the meat is laid on it; and a good
fire of live coals is necessary, to have the meat broil as
quick as possible, without burning. The receiving dish
should be very hot, and the meat not seasoned till placed
upon it.
To fry meat, first, slice a small piece of pork, and fry a
light brown, and take up. Then, put in your meat, per-
fectly dry. When done enough, take it up. Remove the
pan to cool; when cool, turn in a little cold water for the
gravy, and place it on the fire; when it boils, stir in a little
mixed flour and water; let it boil; then pour it over the
meat. Add butter and catsup, if not rich enough.
27. Roast Beef.
The best pieces for roasting, as will be seen by looking
at the engraving, are the tenderloin, and the first and second
rib cuts. The two next are good.
The bony sides should first be placed towards the fire,
on putting the meat down, with a little salt sprinkled over
the whole. After the bones are well heated through, turn
the meat, and keep a brisk fire. While roasting, baste it
often. When the meat is put down, a little water should
be put into the dripping pan.
A thick piece of meat requires fifteen or twenty minutes
to the pound, to roast; if a thin piece, fewer minutes will
do it.
28. Roast Beef, Southern Mode.
Select a rib roasting-piece, that has hung ten of fourteen
days; bone it nicely; rub salt over it; roll it tight; bind it
* To avoid repetition, it needs but be mentioned here, that every thing
pertaining to cookery should be perfectly clean, not excepting operator
nor operatress.


MEATS.
89
around with twine; put the spit through the inner fold,
without sticking it into the flesh; skewer, and roast it well;
dredge and froth it, when about done; and garnish with
scraped horse radish.
90
29. Beef Steak, Broiled.
The round and clod make good steaks, but the inside of
the sirloin is the best.
Lay the steak on a gridiron, placing it on a bed of hot
coals, and broil as quick as possible without burning. From
fifteen to twenty minutes will be required. Turn it often.
For eight pounds of beef, cut up from three to five ounces
of butter; heat the platter very hot, that is to receive the
steak; lay the butter on it; take up the steak; salt and
pepper both sides. To be good, it should be eaten imme-
diately while hot. Very little butter, if a few slices of salt
pork be broiled with the beef, will make a good gravy.
30. Beef Steak, Southern Mode.
For steaks, the best part is the seventh and eighth ribs :
the fat and lean being better mixed, and more tender than
the rump.
Cut them half an inch thick, and beat them a little ; broil
quick, turning them often; have a dish very hot; put some
slices of onion in it; lay in the steaks ; sprinkle a little
salt; pour on them one spoonful of water, and one of mush-
room catsup, boiling hot; garnish with scraped horse radish ;
and put on a hot dish-cover.
31. Beef Steak, Fried.
Such pieces as are good for broiling, are also good for
frying.
Brown a few pieces of salt pork ; take them up; put in
your beef; when brown on both sides, take it up and re-
move the pan to let the fat cool. When cool, pour in four
spoonfuls of water; mix two teaspoonfuls of flour with a
little water; mix it with the fat; replace the pan on the
fire ; stir it till it boils up; pour it over the beef.


84
MEATS.
32. Liver.
Beef's Hiver is good fried, but is best broiled about ten
minutes, with salt pork; then cut both into small strips ;
put them in a stew pan, with a little water, butter, and pep.
per; stew about five minutes. First, scald the liver.
33. Alamode Beef.
The round is best. The shoulder clod is cheapest; is
good, too, stewed without spices.
For five pounds of alamode beef, soak a pound of bread
in cold water till soft, turn off the water, mash the bread
fine ; add a piece of butter of a hen's egg size, half a tea-
spoonful of salt, half a teaspoonful of ground cloves, of all-
spice, of pepper, half a nutmeg, two eggs, and a spoonful
of flour: mix all well together; gash the beef; fill with
half the dressing; place it in a bake pan, with lukewarm
water enough to cover it; cover the pan with the lid heated,
and set it where it will stew gently two hours; then turn
on the top the other half of the dressing, and heat the lid
hot enough to brown it. Stew an hour and a half longer.
On taking up the meat, if the gravy is not thick enough,
mix, with a little water, a teaspoonful or two of flour, and
stir into the gravy; add a little butter, and a glass of wine,
and turn it over the meat.
34. To Frizzle Beef.
Shave off very thin pieces of tender, fresh smoked beef;
put them in a stew pan, with just sufficient water to cover
them, and let them stew ten or fifteen minutes. Three or
four minutes before taking up, stir in a mixture of a little
flour and water, to thicken the water, adding a little pepper
and butter. A good dish for breakfast accompanied with
eggs, still better.
35. Boiled Beef.
The perfection in boiling beef is, to boil slowly, and to
skim the pot well. If the scum boil in, by adhering to the
meat, it causes a dirty appearance. The boiling may at
any time be checked, by removing partially, or entirely, the
pot lid.


36
MEATS.
Another way.-Parboil the sweetbread; let it get cold;
slice it in inch thick pieces ; dip them in the yolk of an
egg and fine bread crumbs, first sprinkled with pepper, salt,
and fine sage; brown them lightly. Mixing smooth, a little
flour and water, make a gravy by stirring them into the fat.
Add spices and wine if liked.
The heart and liver may be cooked in the same way.
39. To Brown Mince Meat.
Mince cold roast beef very fine, fat and lean; add salt,
pepper, chopped onion, and a little gravy ; fill scollop tins
two-thirds full, and fill up with potatoes mashed smooth
with cream; lay a piece of butter on the top, and brown
them in an oven.
40. Tripe.
After being thoroughly scoured, tripe should be soaked
in salt and water about a week, shifting the water every
eight and forty hours; then boil till tender, or from eight to
ten hours; then pickle, fry or broil. Pickle it the same as
souse.
41. Meats Warmed Over.
Roasted or boiled veal makes a good dish, chopped fine
and just moistened with water, seasoned with a little butter,
pepper, and salt, and warmed up. A little nutmeg and the
yellow part of a lemon rind, grated fine, improve it. When
well heated, take it up, and garnish it with two lemons cut
in slices.
Salt or fresh beef is good, chopped fine, with boiled po-
tatoes, and warmed up with a little water, pepper, and salt;
add a little butter just before you take it up.
Boiled turnips, or onions, instead of potatoes, are good
mixed with minced meat.
Mutton, lamb, and veal, are good cut into small strips,
and warmed with boiled potatoes sliced, with a little water,
salt, and pepper; add butter just before taking up.
Rare roast beef and mutton are nice sliced and just
warmed on a gridiron.
Meat that is warmed over, should be on the fire just long
enough to heat through.
.


38
MEATS.
shortened, that is good. For raised crust, mix a teaspoon-
ful of salt, and a teacup of melted butter, with three pints of
flour, and then pour in half a teacup of yeast, adding cold
water to make it stiff enough to roll out; placing it where
warm, it will require from seven to eight hours to rise, un.
less you use brewer's yeast. Roll it out, when risen, and
cut it into small cakes.
Potato pie crust is good. Peel and mash fine eight
boiled potatoes; mix with them half a pint of milk, a tea-
spoonful of salt, a hen's egg size piece of butter, and flour
enough for rolling out. Put with the meat, the cakes after
rolled out and cut.
By working into unbaked wheat dough, a little melted
lukewarm butter, nice crust may be made. Before putting
it with the meat, let it lay ten or fifteen minutes, after it is
cut and rolled into cakes.
46. Veal Cutlets.
Fry, till brown, three or four slices of salt pork; take
them up, and put in slices of veal, cut from the leg, about
an inch thick; when brown on both sides, take them up;
stir into the gravy, half a pint of water, and mix two or
three teaspoonfuls of flour with a little water, and stir in;
soak two slices of toasted bread in the gravy ; lay them on
the bottom of the platter; place the meat and pork over
them, and turn on the gravy.
A very nice way of cooking cutlets is, with half a pint
of milk, an egg beaten to a froth, and flour enough to ren-
der it thick, to make a batter. When fried brown, dip the
veal into the batter, then replace it in the fat, and fry until
it is brown again. If any batter is left, it is fine dropped
by spoonfuls into the fat and fried brown, and placed over
the veal. Thicken the gravy, and turn it over the whole.
This dish requires an hour's cooking; and it will be best to
stew the meat half an hour before frying it, if it is tough.
47. To Broil Calf's Liver.
Cut the liver in slices, not very thin; salt and pepper it,
after nicely broiling, and pour on some melted butter, with
chopped parsley, after it is dished.


MEATS.
48. Force Meat Balls.
Mix, with a pound of fine chopped veal, one egg, a little
butter, or raw pork chopped fine, and season with salt and
pepper, or curry powder. Fry them brown, done up in
small balls.
49. Calf's Head.
With the lights and feet, boil the head about two hours,
and the liver forty minutes. Tie the brains in a bag and
boil them with the head, before it is done. When all are
done, take them up ; . season them with butter, salt, pepper,
and sweet herbs, or spices if liked, and use them as a
dressing for the head. Part of the liver, and of the feet,
may be prepared like the brains, for such as prefer them,
for a dressing.
The liquor that the head is boiled in makes a nice soup,
prepared in a plain way, like any other veal soup, or tur-
ileized. It should stand till the next day, that the fat may
be skimmed off which rises.
To have the head look brown, take it up when tender;
rub a little butter over it; sprinkle on allspice, pepper, salt,
and flour, and place it before the fire, under a Dutch oven,
or in a brick one where it will brown quick. With a little
water, salt, pepper, and butter, warm up the brains. Add
spices and wine if liked. Serve it up as a dressing for the
head.
Baked calf's head is also good. Halve, and rub butter
over it; put it in a pan, with a quart of water; then cover
it with a dressing made of bread soaked soft, a little butter,
and an egg, seasoned with salt, pepper, and pulverized
mace. Slice up the brains, and place them, with the head,
in the pan. Bake it in a quick oven, and garnish with
force meat balls, or with slices of lemon.
50. Calf's Feet.
Boiling them with the head, till both are tender, split, and
lay them round it; or, after boiling them tender, and dredg-
ing them with flour, fry them brown. If a gravy for them
is wished: after taking them up, stir some flour into the fat


40
MEATS.
in which they were fried ; season to taste, adding butter,
and wine if wished, then turn the gravy over the meat.
51. Scotch Collops.
Take some very thin pieces of beef or veal ; rub with
butter the bottom of an iron stewpan that has a cover to
closely fit it; put in the meat, some pepper, salt, a large
onion, and an apple minced very fine; cover the pan, and
let the neat stew till very tender. Serve it hot.
52. To Grill a Calf's Head.
Clean and divide the head as for mock turtle ; take out
the brains and tongue; boil the head tender ; take the eyes
out whole, and cut the flesh from the skull part in small
pieces. Take some of the water the head was boiled in
for gravy; add to this gravy, cayenne pepper, salt, a grated
nutmeg, and a spoonful of lemon pickle: simmer this till
the gravy is well flavored. Next, take the chop, pick out
the bones; cover it with bread crumbs, chopped parsley,
pepper, and salt, and set it in the oven to brown. Then,
thicken the gravy with the yolks of two eggs and a spoon-
ful of butter rubbed into two of flour, and stew the skull
part in it a few minutes; put this part on the dish; and
complete the whole dish by placing the grilled chop on it,
garnishing with brain cakes and broiled sweetbread.
53. Veal Olives.
Cut thin slices off a fillet, and flatten them ; season them
highly with pepper, salt, mace, and grated lemon peel; roli
up in each slice a bit of fat and tie it with a thread. Fry
them of a light brown, and stew them in white stock, (pre-
pared for soups or gravies,) with two dozen of fried oysters,
a glass of white wine, a spoonful of lemon pickle, and some
small mushrooms. Stew them nearly an hour. Take the
threads off before serving.
54. Ragout of Cold Veal.
Cut a neck, loin, or fillet of veal into handsome cutlets ;
put clean drippings, or a piece of butter, into a frying pan;
when it is hot, flour, and fry the veal of a light brown; take


MEATS.
it out; and if you have no gravy prepared make the follow
ing: put a pint of boiling water into the frying pan; let it
boil up a minute, and strain it into a basin while you make
a thickening; put about an ounce of butter into a stew pan;
when it melts, mix with it sufficient flour to absorb the but-
ter; stir it over the fire a few minutes, and gradually add
the gravy made in the frying pan; let them simmer together
about ten minutes; season it with pepper, salt, a little mace,
and a glass of wine, or mushroom catsup; strain it through
a tamis, (coarse cloth strainer,) on to the meat, and stew
the meat very gently till it is thoroughly warmed. Slices
of boiled ham may be warmed with the meat.
55. Mutton.
Mutton is in its greatest perfection from August to Christ-
mas. For roasting or boiling allow fifteen minutes for each
pound. The saddle should always be roasted, and gar-
nished with scraped horse radish. The leg and shoulder
are good roasted; but the best way of cooking the leg is to
boil it with a bit of salt pork. If a little rice is boiled with
at the flesh will look whiter.
For roasting, mutton should have a little butter rubbed
over it, and salt and pepper sprinkled on it. Allspice and
cloves, some like. Put a piece of butter in the dripping pan,
and baste it often. The bony part should first be presented
to the fire, for roasting.
The leg is good to bake, gashed and filled with a dress-
ing made of soaked bread, pepper, salt, butter, and two eggs.
A pint of water, and a little butter should be put in the pan.
The leg is good, too, sliced and broiled. Also boiled,
after corned a few days.
The rack is good for broiling. Each bone should be
separated, broiled quick, buttered, salted, and peppered.
The breast is fine baked. The joints of the brisket
should be separated; the sharp ends of the ribs sawed off;
the outside rubbed over with a small piece of butter; salted;
and put into a bake pan, with half a pint of water. When
baked enough, take it up, and thicken the gravy with a little
flour and water, adding a small piece of butter. A spoonful
of catsup, cloves and allspice, improve it. The neck makes
a good soup.


MEATS
For mutton, parsley makes a suitable garnish; or celery
heads.
56. To Harricot Mutton.
Take the best part of the rack; divide it into chops, one
bone in each; beat them flat; sprinkle pepper and salt on
them, and broil them nicely. Make a rich gravy out of the
coarser parts; season well with pepper, spice, and catsup;
strain it when done; and thicken with butter and brown
flour. Have ready some carrots and turnips cut into small
dice and boiled tender: put them in the gravy, and lay
the chops in, and stew all fifteen minutes. Garnish with
green pickles, and serve up.
57. Shoulder of Lamb, Grilled.
Cut the shoulder, moderately deep, in checkers an inch
long; rub the yolk of an egg and a little butter over it; roll
it in finely powdered bread crumbs; sprinkle on pepper,
salt, and sweet herbs, and roast it a light brown. Use for
it plain gravy, or the following :-Set on the fire, a gill of
water with a gill of the drippings from the meat, and when
it boils, thicken it with a little flour and water, adding a
spoonful of tomato catsup, with the grated rind and juice
of a lemon, seasoning with pepper and salt.
58. Lamb's Fry.
The sweetbread and heart are good fried plainly, or dip-
ped into an egg and fine bread crumbs. Fry in lard.
59. Irish Stew.
Take five thick mutton chops, or two pounds of the neck
or loin, two pounds of potatoes peeled and halved, and half
a pound of onions peeled and sliced: first, place a layer of
potatoes at the bottom of your stew pan; then, two chops
and some of the onions ; repeat this process till the pan is
quite full; add half a spoonful of pepper, a spoonful of salt,
three gills of gravy, and two teaspoonfuls of mushroom
catsup; cover so close as to prevent the escape of steam,
and stew, on a very slow fire, an hour and a half. A slice
of ham improves the dish very much. Take care it does
not burn.


MEATS.
60. Pork Steaks.
Slice them from a neck or loin ; trim them handsomely,
and pepper them; broil them twenty minutes over a clear
fire, turning them frequently. When done, salt and butter
:hem on the plate.
61. To Broil Ham.
Ham is better broiled than fried. Slice it thin, and broil
die slices on a gridiron. When dished, placo a fried egg
on each slice, and serve out. It should be broiled, over
bright hot coals, from five to eight minutes, turning it once.
62. T. Boil Ham.
Put it on in cold water, and let it simmer, without boil-
ing, unless very moderately, four or five hours. The water
should be changed if the ham is very salt. Before it is
carried to the table, take off the rind. Put over it whole
pepper or cloves in diamond figures, if you wish to ornament
it. A ham, if very dry, should be soaked from twelve to
twenty-four hours in warm water before cooking.
63. To Toast Ham.
After boiling it well, take the skin off; cover the top
thick with bread crumbs, and brown it in an oven
64. To Stuff Ham.
Take a ham well smoked and washed, and make inci-
sions all over the top two inches deep; stuff them full with
chopped parsley and some pepper. Do not take off the
skin. Eat it cold, after boiled.
65. Baked or Roast Pig.
Take out the inwards; take off the first joint of the feet;
boil both tender, and chop them. Make a dressing of bread
soaked soft, the water pressed out, and mashed fine ; season
with pepper, salt, and sage, adding a little butter, and then
fill the pig with this stuffing. To prevent blistering, rub a
little butter on the outside of the pig. Roast or bake it two
and a half or three hours. The pan, in which the pig is


44
MEATS.
baked should contain a little water. When done, mix, with
a little dressing and gravy from the pan, the chopped feet
and inwards, salted, peppered, and buttered, and use this
for a sauce. Expose the pig to the open air two or three
minutes, first rubbing it over with a little butter, before it
is put on the table, to make it crisp. .
66. To Barbacue Shoat.-A Southern Dish.
Shoat means a fat young hog, headless and footless, cut
into four quarters, each weighing six pounds. Make seve-
ral incisions between the ribs of a fore quarter, and stuff it
with rich force meat; put it in a pan with a pint of water,
salt, pepper, two cloves of garlic, a tumber of good red wine,
and one of mushroom catsup; bake it, and thicken the
gravy with brown flour and butter. To facilitate the carv-
ing, joint and cut the ribs before cooking. Lay the ribs up
in the dish. If not sufficiently brown, add a little burnt
sugar to the gravy. Garnish with balls.
67. Souse.
Clean pig's feet and ears thoroughly, and soak them a
number of days in salt and water; boil them tender, and
split them. They are good fried.
To souse them cold. pour boiling vinegar over them,
spiced with mace and pepper-corns. Cloves give them a
dark color, but they improve their taste. If a little salt be
added, they will keep good, pickled, for a month or two.
68. Pressed Head.
Boil the several parts of the entire head, and the feet, in
the same way as for souse. All must be boiled so perfectly
tender as to have the meat easily separate from the bones.
After neatly separated, chop the meat fine, while warm,
seasoning with salt, and pepper, and other spices to taste.
Put it in a strong bag, and, placing a weight on it, let it
remain till cold. Or put it in any convenient dish, placing
a plate with a weight on it, to press the meat. Cut it in
slices, roll in flour, and fry in lard.


MEATS.
69. Sausages.
Chop, very fine, fat and lean fresh pork; (there shoud
be a greater proportion of the lean,) season it very highly
with pepper, salt, sage, and other sweet herbs if liked. Á
little saltpetre tends to preserve them. Do up a little into
a cake, and fry it, to know when they are seasoned enough.
When seasoned enough, fill your skins, which should be
perfectly clean. To prevent the fat running out while
cooking, mix in with the meat a little flour. Done up in
small balls and fried, sausage meat is good.
When fresh pork cannot be had, very good sausage cakes
may be made of raw beef, chopped fine with salt pork, and
seasoned with sage and pepper. When fried they should
not be pricked, as the sausages will cook nicer to have a
little fat put with them in the frying pan. They should be
cooked moderately. If not liked very fat, finish them on
the gridiron, after the sausages have been fried will nearly
done.
To make Bologna sausages, take equal weight of veal,
pork, and ham, chopped very fine, seasoned high, and boiled
till tender, in casings, and then dry them.
70. Venison..
Venison is said to be most easily digested of any sort of
meat. It is good for those who have weak and slow diges.
tive powers. It should be kept two weeks, if the weather
permit, after it is killed, and then roasted before a clear,
srong fire.
71. To Roast Venison.
Cover the fat parts with paper and a paste made of flour
and water to prevent their burning. Roast a haunch of
twelve pounds about four hours. Baste it well. Serve it
out with current jelly.
72. Venison Steaks.
Broil or fry venison steaks in the same manner as veal
cutlets, or mutton chops.


FOWLS.
73. Mock Venison.
Mutton is the best substitute for real venison. Hang up,
for several days, a large loin of fat mutton ; then bone it,
and take off all the kidney fat, and the skin from the upper
fat; mix together two ounces of brown sugar, one ounce
of pulverized black pepper, and two of allspice; rub it well
into the mutton; keep the mutton covered with the skin,
and rub and turn it daily five days. When to be roasted,
cover it with the skin, and pepper it the same as for veni-
son, first washing from it entirely the spices. Roast about
the same time as for real venison. Serve it with made
gravy and currant jelly.
74. Poultry.
No sort of animal food is so delicate and delicious as that
of fowls and birds ; and none so generally healthful. Sel-
dom does it disagree with those in health. The feeble in
constitution, and such as are debilitated by sickness, find
the flesh of fowl a nutritious and most agreeable diet.
When well boiled, the white meat of a young turkey is
easier of digestion than that of any other fowl.
75. Turkey.
Wash the turkey thoroughly, inside and out, having taken
out the inwards. . Take bread, drained and mashed fine,
after soaked in cold water, for the dressing. Mix with the
dressing a small piece of melted butter, or salt pork chopped
fine. Season it with pepper and salt, sweet herbs if liked.
It cuts smoother if an egg is added. Any kind of cooked
meat is good, minced fine and mixed with the dressing.
The inwards ought to be boiled very tender, if they are to
be used; it is difficult to cook them through while the tur-
key is roasting. The body and crop of the turkey must be
filled with the dressing, and sewed up. Tie up the wings
and legs, and rub on a little butter and salt. For roasting,
twenty-five minutes to the pound is the rule. At first it
should be roasted slowly, and basted frequently. When
the fowl is put down to roast, a little water should be put
into the dripping pan. Take the liquor the inwards are


FOWLS.
49
crumbs boiled in milk ; add some mushrooms and chopped
parsley, mace, grated lemon peel, salt, and pepper ; stuff
them; tie them at each end, and place them in a stew pan
lined with bacon. If you have it, add a quart of good gravy.
If not, two onions, water, a few blades of mace, and a bunch
of sweet herbs. Stew gently till they are tender; take them
out; straiv, and thicken the sauce with flour and butter;
heat, and pour it on the birds.
82. Pigeons.
Lay pigeons in a pot breast side down, the inwards being
first taken out, and they prepared with a turkey-like dress-
ing ; pour in more than sufficient water to cover them; put
in four ounces of butter to every twelve pigeons, when
stewed nearly tender, stirring into the gravy two or three
teaspoonfuls of flour mixed with a little water. Put on a
heated bake pan lid, if you wish to brown them, one hour
before they are done; or, soon as tender, fry them in pork
fat. They are good, split open and stewed, with a dress-
ing made and warmed up separately with a little of the
gravy. If tender, pigeons are good stuffed and roasted.
From two to three hours are requisite to cook pigeons.
When put to the fire, roast pigeons should be buttered.
83. To Stew Pigeons.
Clean and wash six pigeons ; quarter them; with them,
put all their giblets into a stew pan, a little water, butter,
salt, pepper, a bit of lemon peel, two blades of mace, and
some chopped parsley ; stew till tender in a closely cov-
ered pan. 'Thicken the gravy with the mixture of an egg
beaten up; three spoonfuls of cream, and a piece of butter
dusted with flour. Stew them ten minutes longer. Ex-
cellent.-Economical.
84. Ducks.
They are good roasted, or stewed like pigeons. The
fishy taste wild ducks have, is entirely taken out by having:
an onion dressing.


TURTLE.
55
ribs; skewer the hind legs doubled ; next, make a stuffing
for them of the crumbs of half a loaf of bread, a little
parsley, sweet marjoram, and thyme—all cut fine, pepper,
salt, and nutmeg, to your taste; mix them all into a light
stuffing, with four ounces of butter, a little good cream, and
two eggs ; put it into their bodies, and sew them up; dredge
and baste them well with lard ; roast them about an hour.
Serve them up with butter and parsley, Chop the livers,
and lay them in lumps round the edge of the dish.
89. To Dress Turtle
Cut off the head in the morning, in summer ; at evening,
in the winter; hang it up by the hind fins, and let it bleed
well ; with care, separate the bottom shell from the top, lest
you break the gall bladder, which, with care, take out and
throw away; throw the liver into a bowl of water; empty
the chitterlings, (guts,) and throw them into water; the
eggs also, if any—have a separate bowl for each article ;
slice all the meat from the under shell, and throw that in
water; break in pieces the shell; wash clean and put it in
a pot, completely covering it with water, and add to it one
pound of middling, (or flitch of bacon,) with four chopped
onions, and set it on the fire to boil. Open the chitterlings;
clean them thoroughly ; take off the inside skin, and put
them in the pot with the shell ; let them boil three hours
steadily; if the water boils away too much add more.
The top :—Wash the top shell neatly, after cutting out
all the meat; cover, and set it by.
Parboil the fins; clean them perfectly, taking off all the
black skin, and throw them into water. Now cut the flesh
taken from both shells, in small pieces ; cut the fins in two,
and lay them in a dish with the flesh; sprinkle over some
salt, and cover up the dish.
When the shell, chitterlings, &c. are done, or have
boiled three hours, take out the bacon, scrape the shell clean,
and strain the liquor—about one quart of which must be put
back in the pot; reserve the rest of the soup; pick out the
chitterlings, and cut them in small pieces; select all the
nice bits that were strained out, and put them with the chit-
terlings in the gravy: add the fins, cut in pieces, to them,


SOUPS.
53
sufficient to cover them, a knuckle of veal, or four pounds
of lean beef, three chopped onions, parsley, thyme, a tea-
spoonful of pounded cloves, a teaspoonful of mace, and of
salt, and cayenne pepper to the taste; boil all together till
reduced to a pint of liquor; strain it; add two gills of red
wine, one of mushroom, and one of walnut catsup; thicken
it with brown flour and butter. Stew a few minutes, in the
gravy, the head and tongue cut in small pieces. Put a
paste round the edge of a deep dish, three folds, one on the
other, but none on the bottom of the dish; place the meat
and turn in the gravy, and bake till the paste is done.
Pick out all the strings from the brains ; pound them; add
salt, pepper, and grated bread, and make them into little
cakes with the yolk of an egg; fry them a nice brown.
Boil hard six eggs ; leave one whole; halve the five, and
have some pieces of paste neatly baked. After the head
is drawn from the oven, place the whole egg in the middle,
and the pieces of paste, the brain cakes, and the other eggs,
tastily around it.
If it be intended as a soup, do not so much reduce the
gravy; but, after stewing the head, serve it in a tureen,
with the brain cakes and some force meat balls fried, in-
stead of the eggs.
Instead of a knuckle of veal, or four pounds of beef, dif-
ferent quantities may be taken, and such other variations
made as may best please different tastes.
92. Plain Mock Turtle Soup,
Boil a calf's head till very tender; strain the liquor, on
taking out the head; let it stand till next day ; skim the
fat off; cut the meat up, with the lights, and put both into
the liquor ; place that over the fire, seasoning with pepper,
salt, mace, and cloves, sweet herbs and onions if liked ;
stew slowly thirty minutes ; add a tumbler of white wing
just before taking up. Chop a little salt pork, with lean
veal, fine, adding the brains, seasoned with pepper, salt,
mace, cloves, sweet herbs or curry powder; make all into
nalls of the size of the yolk of an egg ; boil part in the
soup : fry the others for a separate dish


SOUPS.
93. Calf's Feet Turtle Soup.
Boil four calf's feet in two quarts of water, till very ten.
der; take the meat from the bones; strain the liquor; add
a pint of good beef gravy, and two glasses of wine ; season
with hard eggs, balls, &c, as for the two last.
94. Oyster Soup.
Take the oysters out of the liquor ; to every quart of
liquor add a pint of water or of milk; then set it on the fire
with the oysters. Mix a large spoonful of flour with a little
water, and stir it into the liquor as soon as it boils. Sea-
son it with pepper, salt, and a little butternut or walnut
vinegar, or common vinegar; add a small piece of butter ;
and, as soon as it boils up again, pour it on to buttered toast,
cut in small pieces.
95. Cream Soup.
Take a nice knuckle of veal, or two or three shanks ;
boil about four hours, with some pepper-corns, two onions,
salt, a little mace, and a small bit of lean ham: strain it,
and when cold remove all the fat and sediment; beat six
yolks of eggs and mix them with a pint of good cream;
then turn the boiling soup upon it by degrees, stirring it
well, and add the best part of the gristles to it if liked.
Always boil cream before putting it in sauce or soup.
96. Pea Soup.
Put on a quart of peas in a gallon of water, with a ham
bone, roast beef or mutton bones, four onions, and two heads
of celery ; boil till sufficiently soft, then strain the pea pulp
through a sieve; return it into the pot, with salt and pep-
per, and boil from forty to sixty minutes. A handful or two
of spinach, washed and cut a little, added when the soup is
strained, improves it much; or, in place of the spinach,
if a few young green peas can be gotten, the better. A
teaspoonful of celery seed, or essence of celery may be
substituted.


GRAVIES AND saries
87
you have only to put a quart of water to one of the cakes,
and to make the water piping.
101. Soup Herb Spirit.
Such as like a variety of herb spicery in soup, will find
it convenient to have the following mixture :-When in
their prime, take sweet marjoram, sweet basil, thyme, and
summer savory; dry them thoroughly; pound and sift them;
steep them two weeks in brandy. The spirit is then fit
for use.
102. Scotch Barley Broth.—A Cheap and Substantial Dish.
Wash three-quarters of a pound of Scotch barley in cold
water ; put it in a pot with about ten pounds of shin beef
sawed into four pieces; cover it well with cold water, and
set it on the fire; when it boils, skim it thoroughly, and put
in two or three onions; set it near the fire to simmer very
gently about two hours; then skim all the fat off, and put
in two heads of celery, and a good sized turnip cut into
small squares; season it with salt, and let it boil an hour
and a half longer. Take out the meat carefully with a
slice, and cover it up by the fire to keep warm; skim the
broth well and put it in the tureen.
103. Gravies and Sauces.
A great deal of the elegance of cookery depends upon
the accompaniments to each dish being appropriate and well
adapted to it.
The French use a far greater variety of gravies and
sauces than the Euglish or the Americans, who imitate the
English manner of cooking. Nearly all kinds of meat give
sufficient gravy of their own; and we should have the pe-
culiar flavor of each, if we cooked to perfection. The
French know this; and their gravies are both better and
cheaper than ours. Thus, melted butter, which is now the
principal gravy for meats, is unnecessarily wasted, to say
nothing of its injurious effects. The skirts of beef, the kid
ney, and the milt, all make excellent gravies; the shanks
of mutton too; and prepared the same as the following:


60
GRAVIES AND SAUCES.
with a little water, and stir it in when the gravy boils; sea-
son it with cloves, salt, and pepper; stir in a spoonful of
warm jelly; and, just before taking from the fire, a gill of
wine. For venison or mutton sauce, many prefer melted
currant jelly.
111. Oyster Sauce.
To a pint of oyster liquor, put a little salt and pepper,
and two blades of mace, (some add lemon juice ;) place it
on the fire; on boiling, stir in two teaspoonfuls of flour
mixed with a little milk; after boiling a few minutes, stir
in half a pint of oysters, and a hen's egg size piece of båt-
ter; as soon as scalded through, take them up.
112. Savoy Jelly for Cold Meat.
Boil lean veal, or beef, till tender. If you have veal or
beef bones, break and boil them with it—they will require
longer boiling. Boil, too, a little salt pork, sweet herbs,
salt, and pepper. When sufficiently boiled, take it off ;
strain, and let it stand till next day ; skim off the fat; take
out the jelly ; and scrape off the dregs that stick to the bot-
tom; put in the whites and shells of several eggs, some
blades of mace, a little wine, and lemon juice; place all on
the fire; stir it well till it boils; strain it through a jelly-
bag till it is clear.
113. White Celery Sauce for Boiled Poultry.
Take six heads of celery; cut off the green tops ; slice
the remainder into small bits, and boil in half a pint of wa-
ter, till tender; mix three teaspoonfuls of flour, smoothly,
with a little milk; add six spoonfuls Pore of milk; stir it
in; add a little salt, and a small piece of butter; on boiling
take it up. Some use as a substitute for part, an egg yolk,
with a spoonful of cream, and chopped parsley and lemon
juice.
114. Caper Sauce.
Is made by adding a spoonful or two of capers to drawn
butter-many add, too, a little of the liquor. Nasturtions
pickled, or green pickles, minced and put with the butter,
make a very good substitute for capers.


GRAVIES AND SAUCES.
121. Cranberry and Apple Sauce.
To stew cranberries till soft, is all that is recessary to
make cranberry sauce. When soft, stir in sugar and mo-
lasses to sweeten it. Scald the sugar in the sauce a few
minutes. Strain if you please-'tis good without.
Apples should be pared and quartered. If tart, you may
stew them in water; if not, in cider. After stewed soft,
add a small piece of butter, and sweeten to the taste.
Another very good way is, to boil the apples without
paring, with a few quinces and molasses, in new cider, till
reduced one half. Strain the sauce when cool. Made
thus, the sauce will keep good for months.
122. Chicken Salad.
Boil a chicken that does not exceed in weight a pound
and a half. When quite tender, take it up, cut it in small
strips, and prepare the following sauce and pour on it:-
Boil four eggs three minutes ; take them out of the shells;
mash, and mix them with two spoonfuls of drawn butter,
twelve of vinegar, a teaspoonful of mixed mustard, the same
of salt, a little pepper, and essence of celery.
123. Sauce for Turtle or Calf's Head.
To four gills of hot drawn butter, or beef gravy, put a
little sage, basil, or sweet marjoram, the juice and grated
rind of half a lemon, a little cayenne or black pepper, and
salt; add a glass of white wine just before you take it up.
124. Mushroom Catsup.
Lay fresh mushrooms in a deep dish ; strew a little salt
over them; then add another layer of fresh mushrooms, and
salt: and so on till you get in all the mushrooms. Let them
lay some days; mash them, fine; and to each quart put a
spoonful of vinegar, half a teaspoonful of pepper, and quar-
ler of a teaspoonful of cloves. Pour it into a stone jar; set
the jar into a pot of boiling water; let it boil two hours;
then strain it without pressing the mushrooms. Boil the
juice fifteen minutes; skim well ; let it stand a few hours to


GRAVIES AND SAUCES
63
settle; then pour it off carefully through a sieve; bottle, and
cork it close. Place it where cool.
125. Celery Vinegar.
Take two gills of celery seed; pound and put it in a bot-
tle, and fill it with sharp vinegar; shake it every day, for
two weeks ; then strain it, and keep it for use. It will im-
part an agreeable celery flavor to every thing with which
it is used.
A delicious flavor of thyme may be obtained, if gathered
when in full perfection. It should be picked from the
stalks, a large handful of it put into a jar, and a quart of
vinegar or brandy turned on it; cover it very close. Next
day, take all the thyme out, and put in as much more. Do
this a third time; then strain, bottle, and seal the cork.
This is far preferable to dried thyme. Mint may be pre-
pared in a similar manner. The flavor of both these kinds
of herbs must be preserved by care in the preparation. If
permitted to remain more than twenty hours in the liquid,
they will impart an unsavory taste.
126. Sauce for Cod's Head.
Take a lobster; stick a skewer in the vent of the tail, to
keep the water out; throw a handful of salt into the water;
when it boils, put in the lobster, and boil it half an hour ;
pick off the spawns, if any, and pound them very fine, in a
marble mortar, and put them into half a pound of drawn
butter ; take the meat out of the lobster, pull it in bits, and
put it in your butter ; add a spoonful of lemon pickle, a
spoonful of walnut catsup, a slice of lemon, a slice or two
of horse radish, a little pounded mace, and salt and cay-
enne to your taste; boil them one minute; then take out the
lemon and horse radish, and serve it up in your sauceboat
127. Fish Sauce of Liver.
Boil the liver of the fish; mash it fine ; stir it into drawr
butter; put in a little black pepper, or cayenne, two tea
spoonfuls of lemon juice and a spoonful of catsup.


58
EGGS.
128. Gravy for Ducks.
Boil all the giblets but the liver, one hour, in a pint of
water, with a chopped onion, some salt, and pepper; strain,
and add a very little browning, and a teaspoonful or two
of mushroom catsup.
129. Duck Sauce.
Boil eight or ten large onions ; change the water iwo or
three times while they are boiling; when done, chop them
on a board, to have them retain a good color; put them in
a sauce pan with four ounces of butter and two spoonfuls
of good cream; boil it a little, and turn it over the ducks.
130. Brown Sauce for Poultry.
Slice two or three onions, after they are peeled; sprinkle
them with flour, and fry them brown, in a little butter;
sprinkle in a little flour, salt, pepper, and sage; add half a
pint of the liquor the fowl was boiled in, and a spoonful o.
catsup; if liked, when it boils up, stir in half a wineglass
of wine.
131. Boiled Eggs.
Put eggs into boiling water; if you like the white just
set, boil about two minutes ; if you like the yolk set, boil
three ; if for a salad, boil ten minutes. Boil a new-laid egg
half a minute longer than a stale one. Another mode,
which is very nice for fish, is to break the shells, and drop
the eggs into a pan of scalding water; let the pan stand till
the white has set; then place it on a moderate fire; when
the water boils up the eggs are done. Eggs look very
pretty done in this way, the yolk being just visible through
the white. Serve them up with burnt butter, if not wanted
for a garnish.
132. Poached Eggs.
Break the eggs into a pan, (it is a good precaution, in
case of a bad egg, to break each separately into a teacup;)
then put them into a buttered tin pan; place the pan on a
fow coals ; put in a small piece of butter, and a little salt;


FISH.
65
tet them cook very moderately, stirring them continually
till they become quite thick, then turn them on to spread
toast.
133. Omelet.
To twelve eggs, beaten to a froth, put three vunces of
finely minced boiled ham, beef, or veal; (if veal, add a little
salt ;) melt four ounces of butter to a lukewarm temperature,
and mix a little of it with the eggs; put the remainder of
the butter on the fire in a frying pan, or tin; when quite hot,
turn in the beaten eggs, and stir till they begin to set. When
brown on the under side it is sufficiently done. It should
be cooked on a moderate fire, and in a pan so small as to
have the omelet about an inch thick. When you take up
the omelet, place a flat dish over the top, and turn your pan
upside down.
134. Egg Balls.
Boil four eggs ten minutes; when they are quite cold,
put the yolks into a mortar, with the yolk of a raw egg, a
teaspoonful of flour, some chopped parsley, a little salt, a
little black pepper or cayenne; rub them well together, and
roll them into small balls, and boil them two minutes.
135. Fish.
“ Fish is a dish which is almost more attended to than
any other,”—attention from the time of its being caught to
the time of serving out. It is easier of digestion than meats,
with the exception of salmon.
Small trout are the most delicate for invalids. Lake fish
are also excellent. All kinds of fresh water fish are health-
ful, if cooked immediately after being taken. But the ocean
is the chief dependence of our fish markets. It would be
better for the health of those who do not labor, if they would
use more fish, and less flesh, for food. With the exception
of salmon and lobsters, there is little danger, in our country,
of this kind of aliment being eaten to excess.
Flesh is much more nutritious than fish. As restorative
food, shell-fish have long held a distinguished rank; but
beef, or a well dressed chop, is much better to recruit the
strength and spirits.
The wise and benevolent arrangements of Providence


FISH.
67
side is done. To ten pounds of fish add six spoonfuls of
salt; and a little vinegar should be put into the water to
impart firmness. Boil the fish till you can easily draw out
one of the fins—from fifteen to thirty minutes. Boiled fish
should be served up with drawn butter or livei sauce.
137. To Broil Fish.
When fish is broiled, the bars of the gridiron should be
rubbed over with a little butter. Then place your fish, skin
side down-down, no mistake, and do not turn it till nearly
done through. Save all your butter till the fish is dished
in this way you save the juices of the fish too. Fish should
be broiled slowly. When put on the platter, fish should
not be laid over each other, if it can be avoided. The top
ones will be made tender and moist by the steam, and will
break to pieces.
138. To Fry Fish.
Fat from salt pork is best; there should be enough to
cover the fish, and hot and skimmed when the fish are laid
in. After being cleaned and washed, fish for frying should
be put into a cloth, to have it absorb the moisture ; make it
quite dry, and rub a little flour over it, but no salt, if you
wish to have it brown well. For six pounds of fish, fry
four slices of salt pork; when brown, take them up, and if
they do not make enough fat to fry the fish in, put in a little
lard. When fried enough, take them up; and for good
plain gravy, mix two or three teaspoonfuls of flour with a
little water, and stir into the fat the fish was fried in ; put
in a little butter, salt, and pepper; if you wish to have the
gravy rich, add wine, catsup, and spices. Turn the gravy
over the fish.
139. To Fry Fresh Cod, Trout, and Perch.
Prepare the fish according to receipt 138; slice the cod
into pieces half or three-quarters of an inch thick; rub them
in Indian meal, to prevent breaking; fry thoroughly.
Perch and trout are fried in the same way, except, in
stead of rubbing in Indian meal, sprinkle with flour, or dip
in the white of an egg and bread crumbs.


68
FISH.
140. To Broil a Shad.
Clean, wash, and split the shad, and wipe it dry; sprin.
kle it with pepper and salt, place it over a very clear, slow
fire, with the skin side down, so as to retain the juices, on
a clean gridiron rubbed with lard ; turn it, when nearly
done; take up, and season with a generous piece of butter,
salt and pepper. A smoke of corn cobs while it is broiling,
improves it much
141. To Roast a Shad.
Fill the inside with good force meat; sew it up; tie it
on a suitable board, (not pine ;) cover it with bread crumbs,
a little salt, and pepper, and place it before the fire ; when
done one side, turn it; and when sufficiently done, pull out
the thread ; dish it; and serve it out with drawn butter and
parsley.
142. To Bake a Shad.
Nicely prepare a large fat fish; put some force meat in the
inside ; lay it full length in a pan, with a pint of water, a
gill of red wine, one of mushroom catsup, a little salt, pep-
per, vinegar, six cloves, and a few cloves of garlic ; stew
gently, till the gravy is sufficiently reduced. Always lay
the fish on a fish slice, for the convenience of dishing with-
out breaking it. When taken up, slide it carefully into the
dish; thicken the gravy with butter and brown flour, and
turn over it.
143. To Stuff and Bake Fish.
Soak your bread in cold water till soft, drain it, mash
fine and mix the bread with a spoonful of drawn butter, a
little salt, and pepper, (two raw eggs make the dressing cut
smoother,) and some spices, if liked. Fill, and sew up the
fish; put a teacup of water in your bake pan, and a little
butter, place in the fish, and bake about forty or fifty min-
utes. Bass, shad, and fresh cod, are good fish for baking.
144. Chowder.
Fry brown several slices of pork, cut each fish into fivo
or six pieces; flour, and place a layer of them in your pork


FISH.
69
fat; sprinkle on a little pepper and salt; add cloves, mace,
and sliced onions ; if liked, lay on bits of the fried pork,
and crackers soaked in cold water. Repeat this till you put
in all the fish; turn on water just sufficient to cover them,
and put on a heated bake pan lid After stewing about
twenty minutes, take up the fish, and mix two teaspoonfuls
of flour with a little water, and stir it into the gravy ; add-
ing a little pepper and butter. A tumbler of wine, catsup,
and spices will improve it. Cod and bass make the best
chowder. Clams and black fish tolerably good. The hard
part of the clam should be cut off and rejected.
145. Codfis 2.
Fresh cod is good to broil, fry, or to make into a chow-
der. It is rather dry for broiling. Salt cod should be
soaked all night in water, with a glass of vinegar. It will
make it like fresh fish. In the morning take it out; put it
in fresh water; and place it three or four hours on a mode-
rate fire, where it will keep warm without boiling-boiling
hardens it; take it up, and take off the skin; serve it out
with drawn butter.
146. To Boil a Cod's Head and Shoulders.
Wash it clean; tie it up, and dry it with a cloth; salt
your water well and put in a glass of vinegar; when it
boils, take off the scum; put in the fish, and keep it boiling
very briskly about thirty minutes. Parboil the milt, and
roe; cut in thin slices, fry, and serve them. Garnish with
horse radish. For sauces—oysters, eggs, or drawn butter.
147. To Roast Cod's Head and Shoulders.
Prepare it as for boiling, taking out the gills and rubbing
over it a little salt; then, boiling all but enough for eating,
take it up very carefully ; take off the skin ; set it before a
brisk fire; dredge it all over with flour, and baste it well
with butter; when it begins to froth, strew over it some fine
bread crumbs ; continue basting all the time to make it froth
well. When of a fine light brown, dish it up, and garnish
it with a lemon cut in slices, barberries, horse radish, fried
oysters, or a few small fish fried and laid around it. Cut


70
FISH.
the liver and roe in slices, and lay over them a little of the
lobster from the sauce pan, in lumps, and serve out the fish
148. Halibut.
This is fine, cut in slices, for frying and broiling, pep-
pered and salted: the fin with the thick part, is good to boil.
149. Black Fish.
May be broiled, but are better boiled or fried.
150. To Broil Herring.
When they are to be used, take a few out of the brine,
soak them an hour or two; scale them nicely: pull off the
gills, and the only entrail they have will come with them;
wash them clean, and hang them up to dry. When to be
broiled, take half a sheet of white paper; rub it over with
butter ; put the herring in ; double the edges securely ; and
broil without burning.
151. Sturgeon.
This fish is best fried, but good baked or broiled. Before
baking it, boil fifteen minutes to extract the oily taste, put
2 quart of water into the pan for ten pounds of fish, and
bake till it is tender. The part next to the tail is best for
frying or baking
Sturgeon is good cooked thus : cut it in slices about an
inch thick, fry some slices of pork, when brown, take them
up, and put in the sturgeon. When well browned, take up
and stir in a little flour and water, mixed smoothly together.
Season the gravy with pepper, salt, and catsup, stir in a
little butter, and wine if liked, then put back the sturgeon,
and let it stew a few minutes in the gravy. While the fish
is cooking, make force meat balls of part of the sturgeon
and salt pork; fry and use them for a garnish.
152. To Boil Fresh Salmon.
This fish needs more boiling in more water than any other
fish. It is very unhealthy unless thoroughly done.
Make your water quite salt, boil, skim, then put in your


FISH
salmon. Continue to skim off all that rises. Boil half a
pound fifteen minutes ; lobster, egg, or drawn butter ſur
sauce,
153. To Broil Fresh Salmon
Slice it an inch and a half thick, dry in a clean cloth,
and sprinkle a little salt over it; warm the bars of your grid-
iron, and rub them with a little lard ; lay the fish on, and
set your gridiron over a clear but not very hot fire ; when
nearly done, turn carefully, and do the other side. .
154. To Boil Mackerel, Trout, Perch, and Bass.
If fresh, after cleaning it thoroughly, put into sufficient
water to cover it, sprinkling in a little salt, (some add a
glass of vinegar) and let it rather simmer than boil, fifteen
or more minutes. When done, take instantly from the
water.
Bass, Perch and Trout are boiled in the same manner.
Use drawn butter for boiled fish.
155. To Broil Mackerel, Perch, Bass, or Trout.
The same as “ To Broil Shad.”—No. 140. Fine shred
parsley may likewise be added to seasoning of both, if liked;
“ drawn butter," is a good sauce for fish.
156. T. Boil Eels.
Clean, cut off the heads, and dry them; joint them into
suitable length pieces, or coil them on your fish plate, boil
them in salted water; use drawn butter and parsley for
sauce.
157. To Broil Eels. .
After preparing them as for boiling, rub them with the
yolk of an egg, strew over bread crumbs, minced parsley,
pepper, salt, and sage ; butter them well, and lay them in a
dripping pan to broil. Sauce as for boiled eels, or to the
taste.


FISH
158. To Bake Eels.
Joint and lay them in a deep dish, with bits of salt pork
peppered and salted; cover with pounded rusked bread
and bake thirty minutes.
159. Fish Force Meat Balls.
Chop fine a little raw fish with a little raw salt pork, inix
it with an egg or two raw, a few bread crumbs, and season
with pepper and spices, catsup, and to the taste ; inould into
small balls and fry them till nicely browned.
160. Fish Cakes.
Take salt cod fish, or cold fresh fish boiled, mince it fine
with potatoes, moistened with a little milk, and a bit of but-
ter in it, mould into biscuit sized cakes, and fry them brown
in butter, or pork fat.
161. Lobsters and Crabs.
Have your water boil, put in and boil them from thirty tu
forty five minutes. Boil six spoonfuls of salt to every four
pounds of fish. When cold, break the shell, take out the
meat, be cautious to extract the blue veins, and what is called
the lady in the lobster ; these are very unhealthy
Eat cold with a dressing of vinegar, mustard, sweet oil,
salt and cayenne ; or warm them up with a little water, vine-
gar, salt, pepper; and add a rich gravy and grated nutmeg,
if liked.
Lobsters look neatly dressed thus. Select the spawn
and red chord, mash fine and rub them through a sieve,
add a little butter and salt. Cut the lobsters into squares,
and set them with the spawn, over a moderate fire; when
hot, take up and garnish with parsley. The spawn and
chord are a nice garnish for any kind of fish; eat but little
of the lobster.
The same process for Crabs as for Lobsters.
162. Scollops.
These are fine boiled, then fried; or pickled in the
same way as oysters. Take them from the shells. After
boiling pick out the hearts and throw the rest away The


74
PUDDINGS.
them boil up, then turn them on to buttored toast ; butter,
pepper and salt them. Some thicken the liquor with rolled
cracker, and put in milk and cream ; others 'add a little
walnut catsup, or vinegar, mace, or lemon peel. Oysters
should be eaten hot.
168. To Fry Oysters.
Select the fattest of large size, dip them in beaten eggs,
then in flour, or fine bread crumbs ; fry them in lard till of
a light brown. They are a fine garnish for calves' head,
fish, or most modern dishes.
169. Oyster Pancakes.
Mix together equal measures of oyster liquor and milk,
to a pint of this mixture, put a pint of wheat flour, a few
oysters, two eggs, and a little salt; drop by spoonfuls into
hot lard, and fry till of a nice brown.
170. Oyster Pie.
Line a deep dish with pie-crust, fill with dry pieces of
bread, and cover it with puff paste, bake either in a bake
pan or quick oven till it is a light brown; by this time have
the oysters just stewed, take off the upper crust, take out the
pieces of bread, put in the oysters, season with salt, pepper,
and butter; walnut catsup : replace the upper crust.
171. Scolloped Oysters.
Pound fine, rusked bread or crackers, butter scollop
shells or tins, sprinkle on the bread stuff, put in a layer of,
oysters, a bit of butter, salt, pepper, and a little of the oyster
liquor ; add another layer of crumbs, and oysters, and so on
till the shells are filled, placing a layer of the bread stuff
on the top, bake them till of a light brown in a Dutch oven.
172. Puddings.
Be particular to always wash the salt from butter, where
sugar constitutes one ingredient of any compound; or where
drawn butter is to be used to butter any mould for baking -


PUDDINGS.
if not, the article baked will have an unsavory salt tasta on
its outside.
Stone and cut in two your raisins; sift a little flour over
them, stir them in the flour and take them out free from
lumps—the flour which adheres to them will prevent their
uniting, or settling to the bottom in a mass. Or when you
bake puddings, by waiting till the pudding begins to thicken
in the oven, before you add the fruit, the fruit will not sink.
Use fresh eggs-stale eggs will not beat well. Always
separate the yolks from the whites; when they are to be
mixed with milk, let the milk cool after boiling, or the eggs
will poach; and set the milk on the fire only a few minutes,
to take out the raw taste of the egg, stirring it continually
Wash your currants in several waters, till perfectly clean.
Pick over and dry them well; or they will adhere.
Put your almonds in hot water, till you can blanch, or
skin them; always pound them with orange or rose water,
to prevent their oiling.
Put in cream, if used, just before the mixture is ready-
much beating will decompose it.
Before a pudding or cake is begun, (for the above direc-
tions will apply as well to cake as to puddings) have every
ingredient ready. The article is injured when the process
is retarded by neglect in the preparations. Have the oven
in a proper state; and the paste ready in the dishes or
moulds for such things as require a paste. When but a
single egg, or two, are to be used, cooks often think it use-
less to beat them: mistake! unless they are made light be-
fore used, eggs are an injury. It is well to mix the pudding
an hour or two before it is boiled or baked.
Make your pudding bags of German sheeting: a cloth
less thick will admit water, and deteriorate the pudding.
Before turning in, or bagging your pudding, dip the cloth in
water, wring it out, and flour the inside. When bagged, tie
tight, leaving sufficient room for expansion by swelling.
Flour and Indian puddings require much room. Put them
in a pot of boiling water, placing an old plate on the bottom,
to prevent the bag from sticking to it. Turn the bag over,
after having been in the pot a few minutes, to prevent the
pudding's settling and becoming heavy. Keep sufficient
water in the pot to cover the pudding, and not let the pot


PUDDINGS.
175. Rich Boiled Indian Pudding.
Warm a pint of molasses and a pint of milk, and stir
hem well together; beat four eggs, and stir them gradually
into the molasses and milk, in turn with a pound of beet
suet chopped very fine, and Indian meal sufficient to make
a thick batter; add a teaspoonful of pulverized cinnamon
and nutmeg, and a little grated lemon peel, then stir all to-
gether very hard,—if you have too much Indian mal, the
pudding will be heavy.
Dip your cloth into boiling water, shake it out, and flour
it a little. Turn in the mixture, and tie up, leaving room for
the pudding to swell. Boil it three hours; serve it up hot,
and eat it with sauce made of drawn butter, wine and nutmeg.
It is nice, cut in slices and fried, when cold.
176. Plain Baked Bread Pudding.
Pound fine rusked bread ;-to half a teacup of it, put a
quart of milk, three eggs, three spoonfuls of powder-sugar,
three of drawn butter, and half a nutmeg: bake about one
hour-eat without sauce.
177. Baked Corn Pudding.
Grate green sweet corn: to three teacups of it, add two
quarts of milk, eight eggs, a grated nutmeg, two teaspoon-
fuls of salt, and six spoonfuls of drawn butter-bake one
hour-serve it up with sauce to the taste.
178. Plain Boiled Indian Pudding.
Stir sufficient Indian meal into a quart of boiling milk or
water, to form a very stiff batter; stir in two spoonfuls of
flour, three of sugar or molasses, half a spoonful of ginger
or two teaspoonfuls of cinnamon, and two of salt..
This may be made still plainer ;-or a little richer, by the
addition of two or three eggs, and a little chopped suet.
Boil three hours:-if six, the better—some cooks boil eight
or nine hours. When so long, seven hours of the boiling
should be given the day before the pudding is to be eaten-
this is good fried when cold.


PUDDINGS.
79
184. Buked Orange f Lemon Pudding.
Boil two oranges and two lemons in five quarts of water
till the rinds are quite tender, take them out, and when cold,
slice them thin, and pick out the seeds : put a pound (or
quart) of loaf sugar to a pint of water; when it boils, throw
in, in slices, twelve pippins, pared and cored ; lay on the
oranges and lemons, and stew all till tender. Line a dish
with a thin puff paste; place carefully the fruit in alternate
layers ; turn on the sirup; lay some handsome slips of
paste across, and bake. Sixteen egg-yelks, one and a half
pounds sugar, one and a half butter, juice and grated rind
of two or three oranges,
185. Orange Pudding.
Grate the yellow part of a smooth, deep colored orange,
and of a lime, into a saucer, and squeeze in their juice,
taking out all the seeds ; stir four ounces of butter, and four
of powdered white sugar to a cream; beat three eggs as
light as possible, and stir them gradually into the pan of
butter and sugar; add gradually a spoonful of brandy and
wine, and a teaspoonful of rose-water, and then by degrees
the orange and lime; stir all well together.
Have prepared a sheet of puff paste made of five ounces
of sifted flour, and four ounces of fresh butter; spread the
sheet in a buttered soup plate ; trim and notch the edges,
and then turn in the mixture; bake it about thirty minutes,
in a moderate oven; grate loaf sugar over it.
· 186. Rich Bread Pudding.
Slice a pound loaf of baker's bread into thin pieces, spread
butter over them as for eating; place them in a pudding
dish, strewing between every two layers of bread stoned
raisins or nicely prepared currants, and citron cut in small
strips. Mix eight eggs beaten with four spoonfuls of rolled
sugar, with three pints of milk and half of a grated nutmeg,
and pour it on the bread; let all stand till the bread has ab-
sorbed half of the milk; and bake from forty to fifty minutes
187. Minute Pudding.
Set six gills of milk on the fire ; mix five spoonfuls of
wheat or rye flour (Graham flour is very nice.) smoothlv


80
PUDDINGS
with two gills of milk, half a nutmeg, and a teaspoonful of
salt. When the milk boils, turn in the mixture. Let the
whole boil for one minute, stirring it constantly ; move it
from the fire; on becoming luke warm, add three beaten
eggs. Set it back on the fire, and stir it constantly till i
thickens-remove it, as soon as it boils.
188. Cream Pudding.
Mix with three spoonfuls of powdered white sugar, and
the grated rind of a lemon, six eggs beaten to a froth ; mix
with a pint of flour a pint of milk, and two teaspoonfuls of
salt ;-to this last add the first mixture. Just before baking,
stir in a pint of thick cream. Bake in a pudding dish, or
in buttered cups. .
189. Rennet Pudding.
Put three spoonfuls of the wine (see “ To make Rennet,”)
to a quart of sweet milk, and four spoonfuls of powdered
white sugar-essence of lemon, rose-water to the taste.
Stir it twenty minutes, and dish out, grating nutmeg over it
190. Quaking Pudding.
Cut twelve ounces of baker's bread into slices, beat eight
eggs to a froth ; stir in several spoonfuls of sugar; and mix
this with a quart of milk, and a grated nutmeg; then turn
it on the sliced bread. Let the whole stand till the bread
has absorbed most of the milk; then stir in two spoonfuls
of flour, and a teaspoonful of salt; turn it into a pudding
bag, and boil it an hour-serve it up with rich sauce.
191. Tapioca Pudding.
Put to a quart of warm milk, eight spoonfuls of tapioca.
When soft, stir it up, and add to it two spoonfuls of drawn
butter, four beaten eggs, and spice to the taste. Mix with
this four spoonfuls of powdered white sugar and a glass of
wine. Turn all into a pudding dish, and bake immediately.
192. Potato Starch Pudding. No. 1.
Take two quarts of milk, mix with a little of it for a thick-
ening, five spoonfuls of starch, and boil the remainder. Add


PUDDINGS.
81
o it, the starch while boiling; and boil it a minute or two,
stirring it constantly. Let it cool a little, then stir in four
eggs—sugar and seasoning to the taste.
193. Potato Starch Pudding. No. 2.
Mix three spoonfuls of potato starch, with three rygs
well beaten, and put the mixture into 3 pints of milk while
boiling. Boil it as No. 1. and serve out with hard, or
liquid sauce.
194. Bird's Nest Pudding.
Pare and neatly take out the cores of tart mellow apples ;
put in the hollow a little paste of flour and water, and stick
into the paste, six or eight currants. Butter a pudding dish,
line it with pastry, put around a rim of nice puff paste, and
lay in the apples-(some halve the apples instead of coring
them, and place the hollow side up)—just cover the bottom
of the dish with the apples; and cut citron in long, very
narrow strips, and stick them round the apples. Stir to a
cream a pint of powdered white sugar, with as inuch butter;
beat to a froth the whites of eight eggs, then beat the yolks ;
mix them with the sugar and butter, season it with nutmeg,
or to the taste; place it on a light fire, and stir it constantly
till quite hot; then take it from the fire, and stir it till nearly
cold, and turn it over the apples, and bake it immediately.
195. Boiled Plum Pudding.
Prepare all the ingredients, except the beating of the
eggs, the day before hand. Beat eight eggs very light; put
to them a tumbler of milk, and beat both together ; stir in
gradually a pound of grated stale bread, or half a pound of
bread and half a pound of flour; add by degrees a pound of
sugar; next, alternately a pound of beef suet chopped very
fine, a pound of currants picked, washed and dried, and
a pound of raisins stoned and halved. The fruit must be
well sprinkled with flour to prevent its sinking to the bot-
tom. Stir this mixture smartly. In the last place, add two
grated nutmegs, a spoonful of mingled cinnamon and mace,
the grated rind of an orange or a lemon, a glass of brandy,
a glass of wine, a teaspoonful of salt, and, finally, another


82
PUDDINGS.
cumbler of milk. Stir, and stir faithfully, the whole. If it
is not thick enough add more bread or flour--if too thick
the pudding will be heavy and hard. Dip the pudding
cloth in boiling water, shake it out, and sprinkle it with
flour slightly ; lay it in a pan, and turn the mixture into the
cloth. Tie it up carefully, allowing room for the pudding
to swell. Boil it six hours—turn it out carefully.
Have in readiness some blanched sweet almonds cut in
slips, or some slips of citron, or both; and stick them all
over the outside of the pudding before sending it to the
table.
Eat it with wine; or with a sauce made of drawn butter,
wine and nutmeg.
196. Cherry or Damson Pudding.
Beat well six eggs ; add a tumbler of milk, eight ounces
of grated bread, six of flour, twelve of suet chopped fine,
and a little salt. When well beaten, mix with it eighteen
ounces of preserved cherries or damsons; bake, or boil it ;
Sauce ; drawn butter, or wine and sugar.
197. Quick Baked Pudding.
Mix five spoonfuls of flour and five of milk, with five
well beaten eggs, and a little salt : turn one quart of boiling
milk upon it; bake fifteen minutes, try it.
198. Baked or Boiled English Plum Pudding.
Take three quarters of a pound of crackers broken to
pieces; soak them in half a gallon of milk ; when soft, add
four ounces of drawn butter, four of fine sugar, a tumbler of
wheat flour, a grated nutmeg, and a glass of wine ; stir in
ten well beaten eggs; then add to the whole eight ounces
of stoned raisins, eight of currants, and four of citron, cut
in fine strips. Bake or boil two hours.
199. Quince Pudding.
Take enough, select, ripe quinces, to make a pound of
pulp; add to the pulp, half a pound of powdered sugar, a
little pulverized cinnamon and ginger, and mix them well •


PUDDINGS.
add the yolks of eight eggs well beaten up, with a pint of
cream ; and stir the whole well together: bag, and boil it
200. Whortleberry Pudding.
Make it either of flour, or Indian meal ; take a pint of
milk, a little molasses, and a little salt; stir in the meal
with a spoon, till quite stiff, with a quart of berries. Boil
this three hours, bag tied loose : if made of flour, prepare
it as for batter puddings, sufficiently stiff to keep the berries
from falling; bag, and boil it two hours.
201. Baked or Boiled Rice Pudding.
Boil eight ounces of rice in milk, till quite soft; mash
the grains well, with a wooden spoon; add twelve ounces
of sugar, twelve of drawn butter, half a nutmeg, six eggs, a
gill of wine, and a little grated lemon peel : line a dish with
paste and bake it; or it may be boiled.
202. Boiled Rice Pudding.
Put eighteen spoonfuls of rice, and two teaspoonfuls of
salt, to a quart of boiling water, and let boil till soft: tako
it from the fire ; stir in a quart of cold milk, and eight ounces
of raisins, (or other fruit if preferred). Add two well beaten
· eggs, and half a grated nutmeg. Set all on the fire, and let
boil till the fruit is soft ; serve it up with butter and sugar
203. Baked Rice Pudding, with Eggs.
Boil four ounces of rice in a quart of milk, till soft, and
stir in four ounces of butter ; take it from the fire, add a pint
of cold milk, two teaspoonfuls of salt, and a grated nutmeg.
When it is lukewarm, beat four eggs with four ounces of
sugar, and stir it in, adding eight ounces of raisins ; pour
the whole into a buttered pudding dish, and bake forty five
minutes.
204. Baked Rice Pudding, without Eggs.
Put twenty spoonfuls of well cleaned rice, into two quarts
of milk; add ten spoonfuls of drawn butter, double the quan-


84
PUDDINGS.
tity of sugar, two teaspoonfuls of salt, and a grated nutmeg;
bake about two hours. Eat it hot or cold; it requires no
sauce.
205. Ground Rice Pudding.
Mix quite smooth, a pint and a half of ground rice with
a quart of milk ; stir in a glass of wine, four ounces of drawn
butter, a little spice, and a little salt; stir in eight well
beaten eggs, and half a pound of raisins or currants, properly
floured, to keep them well suspended, and pour the whole
into a buttered pudding dish, and bake it.
206. Marlborough Pudding.
To four spoonfuls of cream, put one pound of strained
tart apples, six ounces of sugar, six of butter, six eggs, and
one grated lemon rind, with half the juice ; bake about forty
five minutes.
207. English Plum Pudding. .
Mix well, one and a half pound of flour, with one of well
prepared currants, one of stoned and fine chopped raisins,
one of fine chopped beef suet, and twelve ounces of sifted
sugar; add two teacups of brandy, eight eggs, a nutmeg,
, and a little salt; stir all well together ; add a teacup of
milk, and mix the whole thoroughly.
Prepare the cloth ; bag, and tie the pudding moderately
close, and boil six hours ; sauce ; mix butter, sugar, wine,
and rose-water.
208. Sago Pudding.
Cleanse effectually, eight ounces of sago, by rinsing it
in hot water; drain off the water, and boil the sago in a
quart of milk, with a stick of cinnamon or blade of mace :
Stir it constantly, to prevent burning. When soft, remove
it from the fire, take out the cinnamon, and put in four ounces
of butter; stir into the sago, a glass of wine mixed with
four spoonfuls of powder-sugar. When cold, add five well
beaten eggs, and bake immediately in a quick oven, and in
a deep dish, either with a lining and rim of paste, or with-
out, with a quarter of a pound of currants strewed over the
top. best cold


86
DUMPLINGS AND FRITTERS
of powdered sugar, twelve of butter, nutmeg and lemon peel,
with a glass of brandy. Line the dish with a paste : when
baked, sprinkle the top of the pudding over with sugar, an]
cover it with bits of citron. Make Irish potato pudding in
the same way. Eight eggs, one pound sugar, one sweet
potatoes, half pound butter.
214. Puff Pudding:
Add to six well beaten eggs, eight spoonfuls of flour, and
six of milk smoothly mixed, and put all into one quart oí
milk; turn the batter into buttered cups, and bake them
quickly. Turn them out; and eat them with butter, sugar
and nutmeg; or sauce to the liking. Eight eggs, four
spoons of flour, and a pint of milk.
215. Boston Best.
Mix with four quarts of milk, eight well beaten eggs;
inake this mixture quite thick, with stale bread, and four
pounds of best box raisins, adding sugar enough to make it
very sweet, a little salt, and spices to the taste. Seed and
flour the raisins. Bake about an hour and a half, or till
done: it is excellent when cold.
216. Apple Dumplings.
With a narrow knife, take out the core of pared, tart,
mellow apples; and fill the place of the core, with sugar;
roll out some good pie crust about two thirds of an inch
thick, and cut it into pieces of just sufficient size to roll the
apple in. Lay an apple on each piece, and inclose it en-
tirely, tying up in a smooth thick piece of cloth that has
been well floured. Put in a pot of boiling water, and boil
the dumplings an hour without intermission. They will
otherwise be hard.
Eat them with butter and sugar, or with pudding sauce.
217. Plain Fritters.
Stir a quart of milk gradually into a pound of flour; add
seven well beaten eggs, and a teaspoonful of salt. Drop
them by the spoonful into hot lard, and fry them of a light
brown. They are the less greasy, fried in just sufficient
fat to keep them from sticking to the pan, but the lighter
fried in a great deal of fat; serve out with liquid pudding
sauce


PASTRY AND PIES.
224. Common Pastry.—No. 2.
For a good common pie-crust, calculate half a pound of
shortening to a pound of flour; or the same proportion as in
No. 1. If you wish a very short crust, instead of one half,
take three quarters of the weight of shortening that you take
of flour.
Pie-crust looks the handsomest made wholly of lard, but
it does not taste so well as to have a proportion of butter
Beef shortening mixed with butter, makes good plain pie-
crust, in the cold season. Rub half of the shortening with
two thirds of the flour; and to each pound of flour put a tea-
spoonful of salt. When the shortening is completely mixed
with the flour, add just enough cold water to make it suffi-
ciently moist to roll out easily. Divide the crust into two
equal portions—lay one of them by for the upper crust; roll
out the other quite thin, flouring your rolling board and pin,
that the crust will not stick to them, and line your pie plates,
previously buttering them ; fill your plates with what is to
constitute the pie; roll out the upper crust as thin as possi-
ble; spread on the reserved shortening, or the other half, and
sprinkle over it the other portion, or third of the flour Roll
up your upper crust, and cut it into as many pieces as you
have pies to cover. Roll each one out to its desired
thickness, and cover the pies : trim off the edges neatly
with a knife, and press down the crust; round the edge of
the plate with a jagging iron, to prevent the escape of the
juices while baking. Pastry should be baked, in a quick
oven to be nice. In cold weather, warm, but do not melt,
the shortening. The crust will not be flaky if you do.
225. Common Family Pastry.—No. 3.
Take one quart of sifted flour, two teacups of lard, and
one of butter. Reserve a handful of flour, and the cup of
butter for your upper crust. Mix the lard well with the
flour by rubbing them together with sufficient water to mois-
ten the mass, as before directed: Lay by one half of it
for the upper crust; and line the bottom of the pie plates
and fill them with the pie-materials, according to former
directions. After filling the plates-rounding them to


90
PASTRY AND PIES.
heaping full, where the ingredients admit of it; use the re-
served butter and handful of flour for the upper crust, and
place it, when shaped, on the top.
226. Puff Paste.
To make puff paste for one soup plate pie, for four small
shells ; (or for two puddings :) take ten ounces of sifted
flour, eight ounces of best fresh butter washed, and a little
cold water. Sift the flour through a fine hair sieve into a
broad deep pan; lay aside one quarter of it, on a corner
of your paste board, to roll and sprinkle with ; after washed,
squeeze the butter hard with your hands, and shape it into
a round ball; divide it into four equal parts; lay them one
side of your paste board, and have on hand a glass of cold
water. Cut one of the four pieces of butter into the pan as
small as possible; wet the contents of the pan gradually,
with a very little water, (too much will make it tough) and
mix it well with the point of a large case knife; do not touch
it with the hand. When the dough shapes into a lump,
sprinkle some of the flour you laid aside on the middle of
the board, and lay the dough upon it, turning it out of the
pan with the knife. Flour the rolling pin, and the lump of
paste; roll the paste out thin, quickly, and evenly, pressing
nn the rolling pin very lightly; then take the second of the
four pieces of butter, and with the point of your knife, stick
in little bits at equal distances all over the sheet of paste.
Sprinkle over some flour, and fold up the paste. Flour
the paste board and rolling pin again ; and throw a little
flour on the paste, and roll it out a second time. Stick the
third piece of butter all over the sheet, in little bits. Throw
on some flour, fold up the paste, sprinkle a little more flour
on the dough, and on the rolling pin, and roll it out a third
time, always pressing lightly. Stick it over with the fourth
and last piece of butter.
Throw on a little more flour, fold up the paste, and then
roll it out in a large round sheet. Cut off the sides, so as
to make the sheet of a square form, and lay the slips of
dough upon the square sheet. Fold it up with the small
pieces of trimmings inside. Score and notch it a little with
the knife; lay it on a plate and set it away in a cool place,
bur not where it will freeze, as that will make it heavy.


92
PASTRY AND PIES
used; now roll it out lightly, about half an inch thick, for
the upper crust or rim to your pies. Use plain pie crust
for the lining of your plates or the under crust. Puff pas-
try should be baked in a quick oven till of a light brown, to
be nice. If it browns before the fruit in the pie is suffi-
ciently baked, cover it with thick papers.
228. Tart Paste.
Rub into eight ounces of flour, six of butter, and a spoon-
ful of powdered sugar. Form it into a thick paste with hot
water.
229. Short Paste for Fruit Pies.
Rub into twelve ounces of flour, four ounces of lard and
a spoonful of powdered sugar. Form it into a paste with
milk; roll it out, and add four ounces of butter. For a
fruit tart, roll out half an inch thick.
230. To make Raised Pie Crust, or Potato Pie Crust,
see No. 45.
231. Tomato Pie.
Pick green tomatoes, pour boiling water over them, and
let them remain a few minutes ; then strip off the skin, cut
the tomatoes in slices, and put them in deep pie plates.
Sprinkle a little ginger and some sugar over them in several
layers. Lemon juice, and the grated peel, improve the pie.
Cover the pies with a thick crust, and bake them slowly
about an hour.
232. Mince Pie. See 253).
Parboil a beef's heart, or tongue, or a fresh piece of beef.
When cold, chop very fine two pounds of the lean ; chop
as fine as possible, two pounds of the inside of beef's suet,
and mix the meat and the suet together, adding a teaspoon-
ful of salt. Take four pounds of pippin apples, pared, cored
and chopped fine, two pounds of raisins stoned and chop-
ped, and two pounds of currants, picked, washed and dried,
and mix the fruit with the suet and meat. Add two pounds
of powdered sugar, two grated nutmegs, half an ounce of
powdered cinnamon, a quarter of an ounce of cloves, a


PASTRY AND PIES.
93
quarter of an ounce of mace, and the grated peel and juice
of two large oranges; and wet the whole with a quart of
white wine, a quart of brandy, and a wineglass of rose-wa-
ter, mixing them well together.
Make a paste, allowing for each pie eight ounces of but-
ter and twelve ounces of sifted flour. Lay a sheet of paste
all over a soup plate ; fill it with mince meat, laying slips
of citron on the top, in the proportion of half a pound for
the entire mixture. Roll out a sheet of paste for the lid of
the pie ; put it on, and crimp the edges with a knife; prick
holes in the lid, and bake half an hour in a brisk oven.
Meat will keep good for pies, several months, if kept in
a cool dry place, and prepared as follows. To a pound of
meat chopped fine, and four ounces of suet, put an ounce
of cinnamon, an ounce of mace, a quarter of an ounce of
cloves, and two teaspoonfuls of salt, add, if liked, eight oun:
ces of currants, eight of raisins, and four of citron. Add
too, a tumbler of brandy or wine, three spoonfuls of molas-
ses, and sugar enough to make it quite sweet. Put all in
a stone pot, and cover it with a paper wet in brandy. In
using it, take equal weights of meat and apples pared and
chopped fine. If not seasoned enough, add to the taste.
If the apples are not tart, put in lemon juice or cider.
233. Plain Mince Pie.
Neat's tongue and feet make the best mince pies. The
shank is good. Boil the meat till very tender, take it up,
clean it from the bones and gristle, chop it fine, mix it with
an equal weight of tart apples chopped fine. If the meat is
lean, put in a little butter or suet. Moisten the whole with
cider; new, if you have good; sweeten it to the taste with
sugar and a little molasses-seasoning with salt, cinnamon,
cloves, and mace. Make the pies on fleet plates, with
holes in the upper crust, and bake from thirty to forty five
minutes.
234. To Make Mince. Meat for Pies
Boil either beeves' feet, or calves' feet, or hogs' feet, till
perfectly tender; rub them through a colander; when cold,
rub them through again, and the substance will resemble
pearl barley. Take one quart of this, one of chopped ap-


94
PASTRY AND PIES.
ples, one of prepared currants, one of stoned and cut rai-
sins, one of good brown sugar, one of nicely chopped suet,
one of cider, and a pint of brandy; add a teaspoonful of
pounded mace, of nutmeg, and of cloves; and mix all well
together. When pies are wanted, take as much of this
mixture as may be necessary, adding to each quart of it a
teaspoonful of pepper, and one of salt; this much improves
the favor, and can be easier mixed with a little than with
the whole mass. Cover the moulds with paste; put in the
mince meat; cover the top with fine slips of citron; and
crown the whole with a lid garnished around with paste
cut in fanciful shapes. Bake from thirty to forty minutes.
They are best hot; but may be eaten either cold or hot.
The mince meat may be potted, and kept for use as needed
235. Apple Pie.
Green apples, when small, are nice stewed whole, with
the skins on, and strained when soft, and sweetened. When
large enough, pare, quarter, and rore the apples. If the
apples are not ripe, stew them with barely water enough to
prevent their burning. Sweeten them, when soft, and sea-
son them to the taste. Ripe apples are best for pies, not
to be stewed.
Line your plates with a thin paste, fill them, and cover
them with a thick crust, and bake from thirty to forty min-
utes. When baked enough, carefully remove the upper
crust by loosening its edge with a broad knife and sliding
it on to a plate ; put a piece of butter of nutmeg size into
each pie; sweeten it to your taste; and, if the apples are
not sufficiently acid, squeeze in a little lemon juice; and
season with lemon peel, nutineg, and rose-water. Replace
the crust.
Apples quartered, without paring, and stewed soſt in new
cider and molasses, make good plain pies. Strain the ap-
ples, after stewing, and season with nutmeg and cinnamon.
If made quite sweet, apples thus stewed, strained, and
seasoned, will keep good several months. Turn boiling
water on to dried apples, enough to cover them, and stew
them till quite soft; if they are not sufficiently tart, turn in
sour cider when they are parly done. Stew with the ap-


PASTRY AND PIES.
95
ples a little orange peel to flavor them. Season them, when
soft, with sugar and nutmeg, and strain them if you wish.
236. Rice Pie.
Turn a quart of boiling water on ten spoonfuls of clean
rice; boil till very soft, take it from the fire, and add a quart
of cold milk, five eggs, a nutmeg, a little salt, sugar to the
taste, and strain it through a sieve. May add a few rai-
sins. Bake from thirty to forty minutes, in deep plates,
with a lining and rim of paste.
237. Peach Pie.
Select mellow, juicy peaches; wash and place them in
a deep pie plate lined with paste; strew a thick layer of su-
gar on each of peaches, adding a spoonful of water, and a
sprinkling of flour over the top of each layer'; cover with a
thick crust; and bake about an hour. The prussic acid of
the stone imparts a most agreeable flavor to the pie. Stew
peaches that are hard, before making them into pies. Also,
stew dried peaches soft, and sweeten them; and give them
no other spice than a few of the meats, blanched and
pounded fine in a little rose-water.
238. A Plain Custard Pie.
Boil a quart of milk with six peach leaves or with a lem-
on rind. When the milk is sufficiently flavored, strain, and
place it where it will boil. Smoothly mix a spoonful of
flour with two of milk, and stir the mixture into the boiling
milk. Stirring it constantly, let it boil one minute. Take
it from the fire; put in three well-beaten eggs as soon as
cool; sweeten to the taste ; pour it into deep pie plates, and
immediately bake the pies in a quick oven.
239. Apple Custards.
Pare, quarter, and core six mellow, tart apples; set them,
with six spoonfuls of water, in a pan, on a few coals; and
as they soften, turn them into a pudding dish, and sprinkle
on sugar. Mix eight eggs, beaten with rolled brown sugar,
with three pints of milk; grate in half a nutmeg, ard turn
the whole over the apples. Bake about twenty-five minutes


96
PASTRY AND PIES.
240. Cracker Apple Pie.
Break in pieces one and half soda crackers, or one
Boston cracker, and turn on a teacup of cold water. Let
it stand while making the paste. Put it in a pie plate
with a little nutmeg. Add a cup of sugar and the juice
of one lemon-vinegar may do—and bake. A real apple
pie.
241. Marlborough Tarts.
Quarter, and stew very tender, juicy tart apples. To a
teacup of the pulp, rubbed through a sieve, put the same
measure of sugar, the same of wine, half a teacup of melted
butter, the juice and grated rind of a lemon, a tumbler of
milk, four eggs, and half a nutmeg. Mix all the ingre-
dients well together, and turn into deep pie plates that are
lined with pastry, with a rim of puff paste round the edge.
Bake the tarts about thirty minutes.
242. Lemon Tart.
Grate the yellow part of the rinds of three lemons; add
the juice of one, six whites and twelve yolks of eggs, twelve
ounces of sugar, and twelve of butter. Bake in a plate, the
bottom lined with a paste.
243. "Tart Pie.
Cranberries, sour apples, and peaches, make good tarts.
Stew them, and strain when soft. Add a little lemon juice
to peach tarts, unless the peaches are sour; and brown su-
gar and lemon peel to the taste; put a well-beaten egg in
each pie to make it cut smooth; and bake on shallow
plates, with an under crust and rim of pastry. Ornament
with fine strips of paste ; and when the crust is done, call
the pie done.
244. Rhubarb Pie.
Strip off the skin, and slice thin, the tender stalks of
rhubarb. Put the rhubarb in deep plates lined with pie
crust, with a thick layer of sugar to each layer of rhubarb.


PASTRY AND PIES.
97
A little grated lemon peel may be adiled Place over the
inp a thick crust; press it righi round the edge of the plale,
and perforate it with a fork, that the crust may not burst
while baking, and let the juices of the pie escape. Bake
about one hour in a slow oven. Rhubarb pie must not be
quick baked. Some stew rhubarb before making it into
pies, but it is best without stewing.
245. Pumpkin Pie.
Halve, seed, rinse, slice into small strips, and stew the
pumpkin over a gentle fire, in just water enough to prevent
burning to the bottom of the pot. After stewed soft, pour off
the waier, and steam the pumpkin about eighteen minutes,
over a siow fire, seeing that it does not burn. Take it off,
and strain it, when cool, through a sieve. Put to a quart
of the pumpkin, twelve eggs and two quarts of milk, if you
wish the pies very rich. Put to a quart of the pumpkin,
three eggs and one quart of milk, if you wish them plain.
iſ very plain, put to a quart, one egy, with a spoonful of
flour, and very little milk. The more thinned the pumpkin,
the greater the number of eggs required. Sweeten the
pumpkin to the taste, with sugar beaten with the egg, and
very little molasses. Lemon peei, nutmeg, and ginger, are
good seasoning for the pies. As they require a hot oven,
have the pumpkin scalding hot at the time of putting it into
the plates, to prevent the rim of the pies getting burnt be-
fore the inside is sufficiently baked. Bake as soon as the
plates are filled, to prevent the crust becoming clammy.
The fewer the eggs in the pies, the longer the time re-
quired to hake them. Pumpkin may be kept several months
in cold weather, by making it, after stewed, very sweet,
and strong of ginger, and then scalding it well. Keep it
in a cool place, in a stone jar. Take out what you want
at any time, and put to it the milk and eggs.
246. Lemon Pie.
Take three fresh good sized lemons; the grated yellow
of the rind and the juice, two well-beaien eggs, two spoon-
fuls of flour, and a pint of molasses; mix all well together.
Line three large sized dining plates with a paste ; put in a


98
PASTRY AND PIES.
din layer of the lemon; add a second good paste ; theu
put in another thin layer of lemon ; add a third layer for the
top; and bake till the crust is done. See receipt for "Lein.
on Pudding or Lemon Pie," No. 183.
247. Grape Pie.
When green and tender, grapes make a good pie. Stew
and strain the grapes, unless very small, to separate the
seeds, before making them into pies, and sweeten them to
the taste. They need no spice. If made into a pie with-
out stewing, put to each layer of grapes a spoonful of water,
after a thick layer of sugar.
248. Currant and Gooseberry Pre.
Currants and gooseberries may be used for pies, when
ripe; but they are best just before turning red, and of full
growth. Mixed with ripe mulberries or raspberries, cur-
rants make fine pies. As the juice of the currants is apt
to run out while the pies are baking, and leave the fruit dry,
and not sufficiently sweet, scald in the sugar before they
are baked. Stew them on a moderate fire, with twelve
spoonfuls of water to two quarts of currants; as soon as
they begin to crack, put in the sugar and scald it in, a few
minutes. If baked without stewing, add a thick layer of
sugar to each of fruit-four ounces of sugar to a pint of
currants. Green currant pies are good sweetened with
sugar and molasses mixed.
249. Fruit Pies in Variety.
In making pies from ripe summer fruit, raspberries, black-
berries, damsons, cherries, &c., always take a deep plate,
line it with paste, place in the middle an inverted teacup,
and fill the plate with fruit Brown sugar and spice to tho
taste. T'he cup thus placed, will receive the juice, which
would otherwise escape at the edges of the pie. It will
settle under the cup; which remove on cutting the pie.
250. Delicate Pie of Sweetbread and Oysters.
The sweetbread of veal is the most delicious part. Boil
t tender ; stew some oysters ; season with pepper and salt,


L'ASTRY AND PIE3.
99
and thicken with cream, butter, the yolk of eggs, and flour;
line a deep dish with a puff paste; take up the oysters
with an egg spoon ; lay them on the bottom; cover them
with the sweetbread; fill the dish with gravy; put over it
a paste top, and bake it.
251. Cream Pie.
Take five well-beaten eggs, and a pint of sweet thick
cream; beat with the eggs suſficient good dry sugar to make
the cream very sweet; add seeded raisins; and season
with nutmeg and very little salt--mace and citron, if wanted
very nice. Line deep plates with a paste with a little left
for a rim. Bake till the cream is stiff set, so as not to be
milky.
252. Connecticut Thanksgiving Chicken Pie.
In sufficient water to prevent burning, stew old not young
fowls, jointed, all but tender enough for the table. Pour
all into a dish, and season with salt and pepper to the taste.
When about cold, place the parts in your pudding dish,
lined with a thin common paste, adding about half a pound
of butter to three pounds of fowl, in alternate layers.
Take more of the paste; roll it nine times, studding it each
time with butter, (it must be made very rich ;) be careful 10
roll out, each time, from you, and to roll up towards you,
leaving it, at least, an inch thick. Add the upper crust;
cut a lip in it; and ornament it with some of the reserved
paste, having first lightly sprinkled the chickens with flour,
after almost filling the dish with the liquor in which the
chickens were stewed. Pin tight around the rim of the
dish a cloth bandage, to prevent the escape of the juices;
and bake from an hour to an hour and a half, in a quick
oven. If the top burns, lay a paper over it.
253. Common Chicken Pie.
Prepare the chickens, and place them in a deep pudding
dish, as by preceding rule. Put three or four slices of pork
to each layer of chicken. Add some of the liquor in which
they were boiled, and two ounces of butter, in small pieces.
Sprinkle over a little flour; cover with a nice crust, orna-
menting with the same; and bake one hour, in a quick oven
022311%


100
CUSTARVS.
2531. Richmond Mince Pie. 232.
'To two pounds lean beef, two suet, two raisins, two an-
ples--chopped fine--add four ounces allspice, two cloves,
and one of mace, with one quart of wine and one of brandy,
Moisten with sweet cider when preparing it for the paste.
254. Almond Custard, No. ).
Take one pint of rich milk, one of cream, half a pound
of shelled sweet almonds, two ounces of shelled bitter al-
monds, four spoonfuls of rose-water, four ounces of white
sugar, the yolks of eight eggs, and a little oil of lemon;
blanch the almonds and pound them to a paste, mixing the
rose-water gradually with them; powder the sugar, and
beat the yolks till very light; mix the milk and cream to-
gether, and stir in gradually, the sugar, the pounded al-
monds, and the beaten yolks. Stir the whole very hard.
Put the mixture into a skillet or sauce pan, and set it in a
heated stove, or on a charcoal furnace. Stir it one way
till it becomes thick, but take it off before it curdles. Set
it away to get cold. Take half the whites of the eggs :
beat them well, adding a little powdered sugar, and a few
drops of oil oi icmon. Put the custard into a glass bow]
or dish, and heap the frothed white of an egg upon it. Or.
nament the top with nonpareils, or sugar sand. Or put the
custard in small cups, piling some froth on each.
255. Almond Custard, No. 2.
Blanch, and pound fine, four owces of almonds, with a
spoonful of rose-water; boil them four or five minutes in a
quart of milk, with sugar enough to sweeten the milk ; re-
move it from the fire ; when lukewarm, stir in the well-
beaten yolks of eight eggs, and the whites of ſour; set all
on the fire and stir constantly till it thickens. Then take
it up; stir it till partly cooled, and turn it into cups. Sel
the cups into a pan of cold water, if you wish to have the
custards cool quick. As soon as the water gets warm
change it. Just before the custards are to be eaten, beat
the reserved whites of the other four eggs to a froth, and
pile them on the top of the custards.
256. Soft Custard.
Take a quart of cream or milk, the yolks only of sixteen
eggs, six ounces of powdered white sugar half an ounce


102
CAKES, GINGERBREAD, "AND NUTS.
if liked rich, the yolks and half the whites of six eggs, with
three spoonfuls of rolled sugar. Stir them into the milk
when cool. For very plain custards, four eggs are suffi-
cient for a quart of milk. Season the custard with nutmeg
or rose-water; set it on a few coals; and stir it constantly,
till it thickens and becomes scalding hot. Remove it from
the fire before boiling. Stir it a few minutes, and turn it
into cups. Beat to a stiff froth the reserved whites of the
eggs, and pile them on the top of the custards just before
they are to be eaten.
260. Mottled Custards.
Stir the beaten yolks of six eggs into a quart of boiling
milk; one minute after the yolks have set so as to be thick,
stir in the whites well beaten, with three spoonfuls of su-
gar, if liked very sweet. Season with rose-water, or essence
of lemon ; stir till it becomes lumpy and thick, and then
turn it into cups.
261. Milk Custards.
Make a quart of milk quite hot, that it may not whey
when baked ; let it stand till cold; then mix with it, eight
eggs; sweeten with loaf sugar, and flavor with essence of
lemon and rose-water. Fill the custard cups; put on the
covers ; and set them in the oven, in a dripping pan half
filled with boiling water. When the water has boiled ten
or fifteen minutes, take out a cup, and if the custard is the
consistency of jelly, it is sufficiently done.
262. Cakes, Gingerbread, Nuts, fc.
General directions.-Cake, to be nice, must be made of
nice materials, and must be nicely made. The butter, eggs,
and flour should all be fresh. Brown sugar does very well
for most kinds of cake if rolled free from lumps, and stirred
to a cream with the butter, or until white; then adding.
the eggs, flour, and spices. The sugar should be dry, and
of a light color. The flour should be siſted, and if not per-
fectly dry, it will make the cake heary. The whites and
yolks of the eggs should be beaten to a froth, separately.
Salæratus and soda should be completely dissolved, and fil-


CAKES, GINGERBREAD, AND NUTS.
102
103
fered before put into the cake. Raisins should have tho
seeds taken out, or be stoned. Zante currants should be
rinsed in several waters to cleanse them, rubbed in a dry
cloth to get the sticks out, and then spread on platters and
thoroughly dried. Almonds should be blanched and dried,
then pounded fine with a little rose-water to prevent their
oiling. In cold weather the ingredients for cake should be
warmed moderately before mixing them. All kinds of cake
made without yeast are better for being stirred just before
they are baked. Salæratus and cream should not be put in
till just before the cake is baked ; add the fruit last. But-
ter the cake pans well; and if the pans are lined with but-
tered white paper the cake will be less liable to burn.
Moving cake while baking tends to make it heavy ; avoid
the moving of it if possible. The quicker most kinds of
cake are baked, without burning, the better-the lighter.
It is impossible to give definite rules as to the time re-
quired for baking cake. It should be often looked at while
baking; if it browns too fast, a cover of white paper should
be put over it. To know when rich cake is done, run a
clean broom splinter through the thickest part of the loaf,
and if none of the cake adheres to the splinter, it is baked
enough. Cake that easily moves on the flat tins on which
it is baked, is done enough.
263. Frosting for Cake.
Allow for the white of one egg, nine large teaspoonfuls of
double refined sugar, and one of nice Poland starch, both
powdered and sifted through a very fine sieve. Beat the
whites of eggs so stiff they will adhere to the bottom of the
plate on turning it upside down; then stir the sugar in
gradually, stirring constantly about fifteen minutes ; add
a teaspoonful of lemon juice, or essence of lemon, or a
little rose-water. Stir in a few grains of cochineal powder,
or rose pink, if you wish to color pink; or of the pow-
der blue, if you wish to have it of a blueish tinge. Before
icing a cake, dredge it all over with flour, and then wipe
off the flour; the icing may thus be spread on more even-
ly. Lay the frosting on the cake with a knife, soon
after it is drawn from the oven, (it may be either warm or


104
CAKES, GINGERBREAD, AND NUTS.
na
cold ;) smooth it over, and set in a cool place till hard
Allow the whites of three eggs for two common sized loaves.
The appearance of the cake will be much improved by icing
it twice. Put on the first icing soon after the cake is taken
out of the oven, and the second the next day, after the first
is perfectly dry.
Before cutting an iced cake, cut the icing first, by itse.f,
by pressing the back of the knife nearest the blade end
across the cake, to prevent the cracking and breaking of the
icing. Frosting is BEST, made by beating from 3 to 4 spoon-
fuls sugar with 1 egg-white, adding teaspoonful lemon juice.
264. Lemon Cake.
Take one teacup of butter, and three of powdered loaf
sugar; rub them to a cream ; stir into them the yolks of
five eggs well beaten ; dissolve a teaspoonful of salæratus
in a teacup of milk, and add the milk; add the juice and
grated peel of one lemon, and the whites of the five eggs;
and sift in, as light as possible, four teacups of flour. Bake
in two long tins about half an hour. Much improved by
icing.
265. Rich Queen Cake.
Take a mixed teaspoonful of powdered and siſted mace
and cinnamon, and one nutmeg; put one pound of powdered
white sugar into a deep earthern pan, and cut one pound of
fresh butter washed to it, and stir them till very light.
Beat ten eggs in a broad shallow platter till perfectly
smooth and thick; and take fourteen ounces of sifted flour;
stir into the butter and sugar a little of the beaten egg, and
then a little of the flour, and so on alternately, till the whole
is in ; all the time beating the eggs and stirring the mixture
very hard. Add, by degrees, the spice; and then, a little
at a time, a mixed wineglass of brandy and wine, and half
a glass of rose-water, or twelve drops of essence of lemon.
Stir the whole very hard, adding a pound and a half of well
prepared currants.
Take about two dozen little tins, and rub them well with
fresh butter. Put some of the mixture, with a spoon in each
tin, not filling it, as it will rise high in baking. Bake about
fifteen minutes, in a quick oven. When done, the cakes
will shrink a little from the sides of the tins. Make an


CAKES, GINGERBREAD, AND NUTS.
105
icing with the whites of three eggs, beaten till it stands
alone, and twenty-four teaspoonfuls of the best of loaf sugar
powdered, and beaten gradually into the egg. Flavor it
with a teaspoonful of rose-water, or eight drops of the essence
of lemon, stirred in at the last. Spread it evenly, with a
broad knife, over the top of each queen cake, ornamenting
while the icing is quite wet, with fine sugar sand, dropped
on carefully with the thumb and finger. Set them in a
warm place to dry; but not too near the fire, as that will
cause the icing to crack.
266. Family Queen Cake.
Take a pound of sifted flour, one of sugar, and three-
quarters of butter; rub the butter and sugar to a cream; add
the well-beaten yolks of five eggs, one gill of wine, one of
brandy, and one of cream, with part of the flour, and a pound
of stoned raisins, or well prepared currants, and spices to
the taste; and then add the whites of the five eggs beaten
to a stiff froth, with the remainder of the flour.
267. Sponge Cake. No. 1.
Beat twelve eggs as light as possible, (for sponge and
almond cake they require more beating than for any thing
else ;) beat a pound of loaf sugar, powdered and sifted, by
degrees, into the eggs, continuing to beat sometime very
hard after all the the sugar is in ; (none but loaf sugar will
make light sponge cake.) Stir in, gradually, a powdered
teaspoonful of mixed cinnamon and mace, a grated nutmeg.
and twelve drops of lemon essence ; lastly, by degrees, put
in ten ounces of sifted flour, dried near the fire, stirring
round the mixture very slowly with a knife. If the flour is
stirred too hard the cake will be tough. It must be done
gently and lightly, so that the top of the mixture will be
covered with bubbles. As soon as the flour is all in, begin
to bake, as setting will hurt it.
Put it in small tins, well buttered, or in one large tin pan.
The thinner the pans, the better for sponge cake. Fill the
small tins about half full. Grate loaf sugar over the top of
each before setting them in the oven. When baked, turn
over the cakes and frost them
10


106
CAKES, GINGERBREAD, AND NUTS.
268. Sponge Cake. No. 2.
Beat well together the yolks of ten eggs with a pound
of powdered white sugar; and then stir in the whites, beaten
to a stiff froth Beat the whole ten or fifteen minutes ;
then stir in, gradually, half a pound of sifted flour. Spice
it with a nutmeg, or the grated rind of a lemon. Bake
immediately.
269. Savoy Cakes.
Beat well and separately, the yolks and the whites of
eight eggs; mix them, and stir in, gradually, a pound of
powdered white sugar; after beating the whole well to-
gether eight or twelve minutes, add the grated rind of a
fresh lemon and half the juice, a pound of siſted flour, and
two spoonfuls of coriander seed. Drop this mixture by the
spoonful on buttered baking plates, several inches apart;
sift white sugar over them, and bake immediately in a quick
oven.
270. Wedding Cake.
Take four pounds of flour, four of white sugar, four and
a half of butter, twenty of best bunch raisins after seeded,
ten of Sultana raisins, four of currants, and four of cit-
ron; four dozen eggs, three spoonfuls cloves, three of mace,
and four of cinnamon; three gills wine, and three of brandy;
and three large nutmegs. Prepare and bake, as for “ Black
or Plum Cake," No. 272.
271. Quick Wedding Cake.
Take ten teacups of siſted flour, six of rolled sugar, four
of butter, three of milk, eight eggs, one teaspoonful of
salæratus, one gill of St. Croix rum, three teaspoonfuls of
mixed mace and nutmeg, two pounds of stoned raisins, and
one of currants. Rub the butter and sugar to a cream;
put in the yolks of the eggs well beaten ; reserving a little
milk, sufficient to dissolve the salæratus, warm the re-
mainder of it, with the rum, to the temperaturo of new
milk, and add them with the flour, the whites of the eight
eggs, the spices, and last of all the salæratus dissolved in
a little milk. Bake about an hour and a half.


CAKES, GINGERBREAD, AND NUTS.
107
272. Black or Plum Cake.
Take one pound of siſted four, one of fresh butter, one
of powdered white sugar, two of best raisins, two of cur-
rants, twelve eggs, two spoonfuls of mixed mace and cin-
namon, two powdered nutmegs; one glass of wine, one of
brandy, and half a glass of rose-water, mixed, and a pound
of citron.
Pick the currants clean; wash, and drain them through a
colander; wipe them in a towel; spread them on a large
dish, placed slanting near the fire or in the hot sun ; when
dry, sprinkle them well, and the raisins, stoned and halved,
with siſted flour, to prevent their sinking to the bottom of
the cake. Take twice as much cinnamon as mace, siſt,
and mix them with the nutmeg; mix the liquor and rose-
water in a tumbler ; cut the citron in slips ; sift the flour
into a broad dish; and sift the sugar into a broad deep
earthen pan, cut in the butter, and stir them to a cream, first
warming them near the fire if the weather is too cold to
have them easily mix. Beat the eggs as light as possible ;
stir them alternately with the flour, into the butter and su-
gar, stirring very hard; add gradually the spice and liquor;
stir alternately the raisins and currants into the mixture;
and then, after all the ingredients are in, stir the whole as
hard as possible ten or fifteen minutes. Line the bottom
and sides of a large tin or earthern pan with sheets of white
paper well buttered, and put into it some of the mixture ;
spread on it some of the citron, not cut too fine; put in
more of the mixture; then another layer of the citron ; and
so on, till it is all in, having a layer of the mixture on the top.
Bake from four to five hours, in a baker's oven-if in an
iron oven, withdraw the fire, and let it remain in all night,
or till quite cold. Ice it next day.
273. Plum Cake.
Take five pounds of flour; add two of butter, live of
currants, a large nutmeg, three-quarters of an ounce of
mace, and one-quarter of an ounce of clores. Take a pound
of sugar, twelve eggs, (leaving out the whites ;) a pint of
veast; and then warm sufficient cream to wet it, pouring


108
CAKES, GINGERBREAD, AND NUTS.
some sack into the cream ; make it a thick batter. Then
pound twelve ounces of almonds with sack and rose-water;
beat them gently; and add them with a pound of candied
citron, orange, and lemon peel mixed all together. Lay a
little paste on the bottom of the pan, and bake.
274. Fruit Cake.
Take three pounds of flour, three of sugar, three of but-
ter, four of currants, five of raisins, two of citron, one ounce
of mace, one of nutmeg, one of cloves, three wineglasses
of brandy, three of wine, three dozen of eggs, and two
spoonfuls of salæratus, dissolved and added just before go-
ing into the oven. Select and prepare the ingredients in
the same manner as for the last, and bake about one hour
and a quarter.
275. Rich Loaf Cake.
Take six pounds of flour, three and a half of sugar, and
3 lbs. 6 oz. of butter, one tumbler of wine, or of brandy,
two quarts of milk, half an ounce of mace, half an ounce of
nutmeg, four eggs, six or seven pounds of raisins, a spoon-
ful of salt, and a tumbler and a half of yeast. Prepare the
flour and fruit; the eggs and other ingredients generally,
in the same manner as for “ Fruit Cake.” Rub the butter
and sugar to a cream; then stir one half of it into the flour
with salt; make a hole in the middle of the flour; put in
the yeast, and wet it up with milk about blood warm. Let
it stand till perfectly light, then add the reserved half of the
sugar and butter, and all the other ingredients. Butter
your pans well, and dip out into them, and let them stand
for a second rising. When they begin to bubble, or show
signs of rising, put the oven a heating. Bake about an
hour and a quarter. Frost as other cake.
276. Plain Loaf Cake.
Mix a pint of lukewarm milk with two quarts of sifted
flour, and two spoonfuls of yeast, and set it where it will
rise quick. When perfectly light, work in, with the hand,
four well-beaten eggs, a teaspoonful of salt, two of cinna-
mon, and a wineglass of wine or brandy; work in a pound


110
CAKES, GINGERBREAD, AND NUTS.
twelve spoonfuls of milk; strain it on the dough; work all
well together fifteen minutes; add a pound of stoned raisins,
and put the dough into your bake pans. Let them stand
twenty minutes before setting them into the oven.
280. Almond Cake.
Take two ounces of blanched bitter almonds, pounded
very fine; seven ounces of flour, sifted and dried, ten eggs,
one pound of loaf sugar, powdered and sifted, and two
spoonfuls of rose-water. Scald the two ounces of bitter
almonds, or peach kernels, throwing them, as you peel them,
into a bowl of cold water, then wiping them dry, and pound-
ing them singly, till fine and smooth, in a marble mortar,
with a little rose-water to keep them from oiling. Beat
well and separately the whites and the yolks of the eggs.
Add the sugar gradually to the yolks, beating it in very
hard ; beat in the almonds by degrees, and then add the
rose-water. Stir half of the whites into the yolks and su-
gar. Divide the flour into two equal parts, and stir in one
half, slowly and lightly, till it bubbles on the top; then the
other half of the whites, and the rest of the flour, very
lightly. Butter a large square tin pan; put in the mixture;
and set immediately in a quick oven, which must be rather
hotter at the bottom than at the top. If allowed to get slack
the cake will be spoiled. Make an icing with the whites
of three eggs, twenty-four teaspoonfuls of loaf sugar, and
eight drops of essence of lemon. When the cake is cool,
mark it in small squares with a knife; cover it with icing;
and ornament, whäie wet, with nonpareils to your fancy.
Cut it while fresh
281. French Almond Cake.
Take six ounces of shelled sweet almonds, three of bitter
almonds or peach kernels; three of sifted flour, dried by
he fire, fourteen eggs, one pound of powdered loaf sugar,
and fourteen drops of the essence of lemon. Mix the sweet
and bitter almonds together; and, while pounding them,
turn in a little rose-water-it makes them much lighter.
Prepare the almonds, if possible, the day before the cake
is made. Prepare and mix the whole according to the re-


CAKES, GINGERBREAD, AND NUTS.
111
ceipt for “ Almond Cake;" but do not divide the whites of
the eggs, nor the flour. After mixing the yolks, the sugar,
the almonds, and the lemon essence; beat in, gradually, the
whites of the eggs, continuing to beat for some time after
they are all in. Lastly, stir in the flour as lightly and
slowly as possible. Bake in a very quick oven about one
hour. These cakes are generally baked in a turban-shaped
mould, and ornamented with nonpareils put on in spots or
sprigs. Eats best the day it is baked.
282. Kisses.
Take one pound of the best loaf sugar, powdered and
sifted, the whites of four eggs, twelve drops of essence of
lemon, and a teacup of currant jelly. Beat in, gradually,
the sugar, a teaspoonful at a time, to the well-beaten whites
of the four eggs; add the essence of lemon; and beat the
whole very hard. Lay a wet sheet of paper on the bottom
of a square tin pan; drop on it, at equal distances, a small
teaspoonful of stiff currant jelly, (better to put a little of the
beaten white of egg and sugar at first under the currant
jelly ;) with a spoon, pile on some of the beaten white of
egg and sugar, on each lump of jelly, so as to completely
cover it, dropping on the mixture as evenly as possible, so
as to make the kisses of a smooth round shape; set them
in a cool oven, and as soon as they are colored they are
done ; take them out and place them two bottoms together;
lay them lightly on a sieve, and dry them in a cool oven
till the two bottoms stick fast together, so as to form one
ball or oval.
283. Kisses, or Sugar Drops.
Rub to a cream, six ounces of powdered white sugar,
and three of butter; add three well-beaten eggs, half a
pound of sifted flour, and half a nutmeg. Drop this mixture,
by the spoonful, on buttered tins, several inches apart;
sprinkle small sugar plums on the top, and bake them im
mediately.
284. New York Cup Cake.
Take four eggs, four tumblers of sifted flour, three 'tum-
blers of powdered white sugar, one tumbler of butter, ono


112
CAKES, GINGERBREAD, AND NUTS.
tumbler of rich milk, one glass of white wine, a grated nut-
meg, a teaspoonful of powdered cinnamon, and a small tea-
spoonful of salæratus. Warm the milk and cut in the butter,
Keeping it by the fire till the butter is melted; stir into the
milk, the eggs beaten very light, in turn with the flour; add
the spice and wine; and, lastly, the salæratus dissolved in
a little vinegar. Stir all very hard. Butter small tin pans;
half fill them; and bake in a moderate oven of equal heat
throughout.
285. Cup Cake.
Rub to a cream, three cups of sugar, with one and a half
of butter; stir in six well-beaten eggs, three cups of sifted
flour, and rose-water, or essence of lemon, to the taste.
Dissolve a teaspoonful of salæratus in a cup of milk; strain
it into the cake; and add three more cups of sifted flour.
Bake immediately, in cups or in pans.
286. Measure Cake.
Rub to a cream, two cups of sugar and one of butter;
stir in four well-beaten eggs, a grated nutmeg, and three
cups of flour. Stir it till just before baking. Bake in cups,
or in pans.
287. French Cake.
Take one pound of sugar, three-quarters of a pound of
butter, a pound and a half of flour, twelve eggs, one gill of
brandy, one of wine, and one of milk. Rub to a cream, the
butter and sugar; add the eggs well beaten, (the whites
and the yolks separately ;) stir in the flour, the milk, the
wine, and a quarter of a grated nutmeg. Just before it is
baked, add twelve ounces of stoned raisins, four of citron,
and four of blanched and pounded almonds.
- 288. Rich Cream Cake.
Rub to a cream, half a pound of butter and three-quarters
of a pound of sugar; stir in seven well-beaten eggs, (the
whites and yolks beaten separately;) a wineglass of brandy,
a grated nutmeg, and a pound and a half of sifted flour. Just
before it is baked, add a tumbler of thick cream, and a


CAKES, GINGERBREAD, AND NUTS.
113
pound of stoned raisins. Stirring the cream much, decom-
poses it.
289. Plain Cream Cake.
Rub one teacup of cream and two of sugar together; add
two well-beaten eggs, a wineglass of milk, a teaspoonful of
salæratus, and stir in flour enough to make it of the consis-
tency of pound cake, adding half a wineglass of wine or
brandy. Flavor to your taste. Bake from half to three-
quarters of an hour.
290. Rutland Cake.
Take two cups of butter, six of flour, four of sugar, eight.
eggs, a teaspoonful of salæratus, and brandy and spice to
the taste. Prepare and mix the materials as for “ Queen
Cake,” or other like cake, and bake it about the same
length of time.
291. Hartford Cake.
Rub two pounds of butter into five of flour; add sixteen
eggs, not much beaten, one pint of yeast, and one of wine.
Knead it up stiff like biscuit; let it stand till perfectly
light. When light, work in thoroughly, two and a half
pounds of raisins soaked several hours in a gill of brandy,
à gill of rose-water, two and a half pounds of powdered
loaf sugar, half an ounce of mace, and a spoonful of cinna-
mon. Put it in your pans, let it rise, and bake as “Loaf
Cake.”
292. Cake without Eggs.
Take one cup of butter, three of sugar, one pint of sour
milk or cream, a pint and a half or two pints of flour, one
pound of raisins, a spoonful of salæratus, and spice to your
taste. Mix the ingredients properly prepared, and bake
about an hour.
293. Boston Gingerbread.
Take two pounds of sifted flour, one of sugar, three-quar-
ters of butter, six eggs, one pint of molasses, two teaspoon-
fuls of salæratus, half a pint of cream, (or, in its place, hall
a pint of milk and four ounces more of butter,) and cloves.


114
CAKES, GINGERBREAD, AND NUTS.
cinnamon, and raisins to your liking. Bake, till it readily
separates from the tins.
294. Composition Cake.
Take five teacups of flour, three of sugar, two of butter,
one of milk, five eggs, a teaspoonful of salæratus, a wine-
glass of brandy or wine, one nutmeg, and a pound of rai-
sins. 'Rub the butter and sugar to a cream ; add the eggs,
well beaten ; the spice, and half the flour; dissolve the
salæratus in the milk; strain and mix it with the brandy ;
and stir it into the cake with the rest of the flour; add the
raisins just before the cake is put into the pans; and bake
from three-quarters of an hour to an hour.
295. Plain Composition Cake.
Take a pound and three-quarters of flour, one and a quar-
ter of sugar, three-quarters of butter, a pint of milk, four
eggs, and a teaspoonful of salæratus. Prepare the compo-
sition and bake as the preceding.
296. Diet Bread.
Mix a pound of sifted flour with a pound of powdered
sugar; stir into the mixture, very gradually, eight well-
beaten eggs; season with essence of lemon, rose-water, or
to the taste; and bake fifteen or twenty minutes.
2927
297. Confectioner's Pound Cake.
Rub to a cream, 20 ounces of sugar and twelve of but-
ter; stir in twelve well-beaten eggs, a pound and a half of
sifted flour, and mace and nutmeg to the taste.
298. Pound Cake.
Rub one pound of sugar and three-quarters of butter to
a cream; add the well-beaten yolks of ten eggs; then the
whites; and stir in, gradually, a pound of sifted flour.
- 299. Pound Cake.—Baked or Boiled.
Wash the salt from three-quarters of a pound of butter,
and rub it to a cream; add, alternately to it, one pound of


CAKES, GINGERBREAD, AND NUTS.
115
powdered sugar, twelve whites of well-beaten eggs, and a
pound of sifted flour, beating all together till perfectly light.
Then add the twelve yolks, well beaten, some grated lemon
peel, a nutmeg, and a gill of brandy. Butter the pans and
bake.
This cake makes an excellent pudding if baked in a
large mould and eaten with sugar and wine. It is also ex
cellent when boiled, and served up with drawn butter, sugar,
wine, and half a gill of rum.
300. Good Family Cake.
Take two pounds of flour, half a pound of butter, half of
white sugar, one pint of milk, three eggs, one gill of yeast,
half a spoonful of mace, or other spice, to your taste. Mix
well, half your flour with the yeast and milk, and let it
stand till perfectly light. Add the butter, eggs, sugar, and
spice together, and stir in the remainder of your flour; then
gently pour this to the first mixture. Let all stand till per-
fectly light; then put it in your pans and bake.
301. Delicate Cake.
Rub to a cream, seven ounces of butter and a pound of
powdered white sugar; then add the well-beaten whites of
sixteen eggs, half a nutmeg, and a teaspoonful of rose-water
Stir in, gradually, a pound of sifted flour, and bake imme-
diately. The yolks can be used for custards.
302. Jelly Cake. No. 1.
Take six ounces of butter and eight of sugar, and rub
them to a cream ; stir into it, eight well-beaten eggs, and a
pound of sifted flour; add the grated rind and juice of a
fresh lemon, and turn the mixture on scolloped tin plates
that have been well buttered. The cakes should not be
more than a quarter of an inch thick on the plates. Bake
them immediately, in a quick oven, till of a light brown.
Pile them on a plate, with a layer of jelly or marmalade
on the top of each.


116
CAKES, GINGERBREAD, AND NUTS.
303. Jelly Cake. No. 2.
Rub to a very light cream, half a pound of powdered
white sugar, and half a pound fresh butter; stir in, alter-
nately, twelve well-beaten eggs, and a pound of sifted flour;
add a nutmeg and half a glass of rose-water. Place a
circular tin plate, well buttered, on your griddle, or in your
stove oven, and pour on it a dipper of the batter, and bake
it as you would a buckwheat cake. Keep it in good shape.
It need not be turned. Bake as many as you wish, laying
each on a separate plate, and spreading jelly or marmalade
all over the top of it; then pile one on the other, to the
number of five or six, giving the appearance of one large
thick cake; trim the edges nicely with a penknife, and
cover the top with powdered sugar. When to be eaten,
cut in three cornered slices, as you would a pie; or in
pointed diamonds.
304. Sponge Gingerbread.
Take a piece of butter of the size of a hen's egg; melt
and mix it with a pint of good molasses, a quart of flour,
and a spoonful of ginger. Dissolve a heaping spoonful of
salæratus in a tumbler of milk; strain and mix it with the
other ingredients, adding sufficient flour to roll out easily.
Bake on fiat tins in a quick oven, after rolling it out about
half an inch thick.
305. Sugar Gingerbread.
Mix with six ounces of butter, a pound of sugar; stir into
this mixture, four well-beaten eggs, with three teaspoonfuls
of ginger. Add, gradually, a pound and a half of flour;
dissolve a teaspoonful of salæratus in a wineglass of milk;
stir it in and bake immediately.
306. Hard Molasses Gingerbreaa.
Mix a teacup of melted butter with a pint of molasses, a
quart of flour and a spoonful of ginger. Dissolve a spoon-
ful of salæratus in a tumbler of water ; stir it in, adding
enough flour to roll it out. Bake in an oven moderately
warm.


CAKES, GINGERBREAD AND NUTS.
11?
307. Sofi Molasses Gingerbread.
Mix with a pint of molasses, a teacup of melted butter, a
pint of flour, two well-beaten eggs, and a spoonful of ginger.
The peel of a fresh lemon cut into small strips, is an im-
provement. Dissolve in a tumbler of milk, and stir in, two
teaspoonfuls of salæratus ; add flour to make it of the con-
sistency of unbaked pound cake. Bake about half an hour
in deep pans.
308. Ice Cream. See No. 407.-Ice Cream without
Cream. See No. 408.
In 2 quarts boiling milk stir 3 spoons arrow-root rubbed
smoothly in cold milk; and 12 spoons sugar, flavoring to
taste. When cool, add half pint or pint cream. Can be fro-
zen in tin pail, very quickly, if shaken thoroughly and often.
Ice Cream without Cream.—Seven eggs; one quart of
milk; half pound of sugar. Set all in a tin pail in a kettle
of water. Let it come to a boil, or longer, as the quantity.
309. Bannocks.—Love Cakes.-Elizabeth Cake.
Bannocks.-Scald with milk or water 1 quart corn-meal.
When cool, add 2 spoonfuls yeast, 1 teaspoonful salt, 1
egg, and 1 quart flour. Let rise. Add half teaspoonful
salæratus, and fry in lard. Love Cakes.-Mix with 12 egg
yelks a glass of rose-water, 4 ozs. bitter almonds finely
pounded, sugar enough to make a batter so stiff as to bake
in paper boxes. Moderate oven. Elizabeth Cake.-Cup of
butter; three sugar; one new milk; four eggs ; teaspoon
salæratus ; half teaspoonful cream of tartar, 4 cups of flour.
310. Soda Cake.
Four cups of flour; 3 of sugar; 1 of butter; 1 of milk ;
5 eggs; 1 teaspoonful cream of tartar; half of soda; nut-
meg and fruit to taste. Put in milk just before setting in.
311. Ginger Snaps. No. 1.
Take one pint of molasses, one teacup of butter, one
spoonful of ginger, and one teaspoonful of salæratus ; and
boil all the ingredients thoroughly; when nearly cold, ada
as much flour as can be rolled into the mixture.
11


118
CAKES, GINGERBREAD), AND NUTS.
312. Ginger Snaps. No. 2.
Mix four ounces of lard and four of butter, melted, with
four ounces of brown sugar, a pint of molasses, two spoon-
fuls of ginger, and a quart of flour ; strain in two teaspoon-
fuls of salæratus dissolved in a wineglass of milk, adding
sufficient flour for rolling out thin. Cut into small cakes,
and bake in a slow oven.
313. Ginger Cookies.
Take one teacup of sugar, one of molasses, one of but-
ter, one egg, one spoonful of salæratus, one of ginger, and
one of vinegar; and mix them with seven teacups of flour.
314. Jumbles.
Rub to a cream a pound of sugar and half a pound of
butter ; add eight well-beaten eggs, essence of lemon or
rose-water to the taste, and flour to make the jumbles stiff
enough for rolling out. Roll out, in powdered sugar, about
half an inch wide and four inches long, and form them into
rings, by joining the ends. Lay them on flat buttered tins,
and bake in a quick oven.
315. Rice Balls. 316. Cheap Rice Balls.
Stir in 1 quart boiling milk 5 spoonfuls ground rice well
washed, 6 eggs, and teaspoonful salt. Let boil till it
thickens. Pour in cups wet in cold water. Turn them
on dish garnished with crabapple or currant jelly. For
sauce: white sugar mixed with sweet cream, flavored
with glass of wine and nutmeg if liked.
Cheap Rice Balls.-Five generous spoonfuls rice flour;
salt; 2 eggs; 1 spoonful sugar. Mix with little cold milk,
and stir in a quart of boiling milk, seasoned by boiling
lemon peel in it. Boil about fifteen minutes.
317. Rich Jumbles.
Rub to a cream, a pound of butter and a pound of sugar;
mix with it, a pound and a half of flour, four eggs, and very
little brandy. Roll the cakes in powdered sugar, and bake.


120
CAKES, GINGERBREAD, AND NUTS.
325. Rich Cookies.
Rub to a cream, two teacups of sugar, with one of bul-
ter ; stir in two well-beaten eggs, a little flour, and a grated
nutmeg; strain in a teaspoonful of salæratus dissolved in a
teacup of milk or water; and add flour sufficient to stiffen
for easy rolling out, flouring the board and pin. Stamp and
cut the cakes, and bake in a moderately warm oven. .
326. Jenny Lind Cake.
Stir together 2 cups white sugar and 1 butter. Add 10
egg-whites, well beaten. Just before setting in, add half a
teaspoonful soda dissolved in cup of cold milk, and 1 and
half cream tartar mixed with 4 cups flour. Flavor with
vanilla, or to taste. Line pans with buttered paper, and bake
in moderate oven fifteen or twenty minutes. Frost it,-- Or:
the 10 yelks with the other ingredients as above, and the gra-
ted rind of 2 lemons for the flavoring, make a nice cake.
327. Soft Cookies.
Take one cup of butter and two of sugar, and rub them
to a cream; mix with them three well-beaten eggs, a tea-
cup of milk or cream, six of flour, a teaspoonful of salæra-
tus, and a little nutmeg or brandy.
328. Boston Cream Cake.
Take a quart of cream, if sour, the better; four eggs,,
enough flour for a thick batter, a teaspoonful of salæratus,
and a small teaspoonful of salt; stir the eggs, well beaten,
by degrees into the cream; add, gradually, enough sifted
flour to make a thick batter; add the salt; dissolve the sal-
æratus in as much vinegar as will cover it, and stir it in at.
the last. Bake the mixture in muffin rings. Send the
cakes to the table quite hot. Pull them open and butter
them.
329. Shrewsbury Cake.
Rub to a cream, half a pound of butter, and three-quar-
ters of sugar; add five well-beaten eggs, a nutmeg, or tea-
spoonful of rose-water, and about a quart of flour. When
well mixed, drop it, with a spoon, on buttered tins and sift
on sugar


CAKES, GINGERBREAD, AND NUTS.
330. Tunbridge Cake.
Ruh to a cream, six ounces of sugar, with six of butter,
add two well-beaten eggs, and work in twelve ounces of
flour, adding a teaspoonful of rose-water. Roll out thin,
and cut it into small cakes.
331. Plain Tea Cakes.
Stir to a cream half a teacup of butter with one and a
half of sugar, and add a little flour and half a nutmeg; dis-
solve a teaspoonful of salæratus in a teacup of milk, and
strain that in ; add flour till sufficiently stiff to roll out; roll
out half an inch thick, cut into cakes, and bake them on flat
buttered tins, in a quick oven.
332. Indian Cakes.
Rub to a cream, a pound of butter, and a pound and a
quarter of brown sugar; add six well-beaten eggs, and a
pound and three-quarters of sifted white Indian meal, and a
quarter of wheat flour. Bake in small cups, and let it re-
main in them till cold.
333. Whigs.
Rub to a cream, six ounces of butter, with eight of sugar;
add two well-beaten eggs and a teaspoonful of cinnamon.
Stir in two pounds of flour, a teacup of yeast, and milk
enough to make a thick batter; and bake them in small
cups when light.
334. Sugar Dough Nuts.
Strain on three teacups of raised dough, a teaspoonful of
salæratus dissolved in a glass of wine or milk; work in a.
teacup of lukewarm melted butter, two of rolled sugar, three
well-beaten eggs, and two teaspoonfuls of cinnamon; work
all well together for fifteen minutes, then put it into cake
pans; and let it stand fifteen or twenty minutes before
baking
335. Molasses Dough Cakes. See page 194.
Mix a teacup of molasses, the chopped rind and juice of
a fresh lemon, and a teaspoonful of cinnamon, with half a


122
CAKES, GINGERBREAD, AND NUTS.
teacup of melted butter. Tork the whole with the hand
ten ur fifteen minutes, into three teacups of raised dough,
with two well-beaten eggs. Put it into buttered pans, and
let it stand ten or fifteen minutes before baking.
336. Yankee Nut Cakes.
Make a pint of milk just lukewarm ; stir in a teacup of
melted lard, and flour enough to make a thick batter, adding
about ten spoonfuls of yeast. Place it where warm. When
light, work in two teacups and a half of rolled sugar, four
well-beaten eggs, two teaspoonfuls of cinnamon, and one of
salt. Knead in flour to make it stiff enough to roll out;
place it where warm, till risen again. When of a sponge-
like lightness, roll out about half an inch thick ; cut into
cakes with a wineglass, and let them remain fifteen or
twenty minutes; and then boil them in a pot, with about
two pounds of lard. The fat should be hot enough to boil
up as the cakes are put in, and a brisk fire kept under the
pot. The pot should be shaken constantly while the cakes
are boiling; and only a few should be done at a time, for
if erowded they will not fry well. If particular in their
looks, dip them in powdered white sugar as they are fried
The same lard, with small additions, will do to fry several
batches of cakes in, if not burnt.
337. Crollers. No. 1.
Dissolve a teaspoonful of salæratus in four spoonfuls of
milk, or in three of milk and one of wine ; strain it on a
tumbler of flour, adding four spoonfuls of melted lard or
butter, and a teaspoonful of salt; beat four eggs with seven
spoonfuls of rolled sugar; work them into the other ingre-
dients, with a grated nutmeg, and add flour to make suffi-
ciently stiff to roll out easily. Roll them out about half an
inch thick, and cut them with a jagging iron or knife into
strips about half an inch wide and twisted, so as to form
small cakes united in a circle. Heat a pound of lard, in a
deep pot or kettle, (a frying pan is not so good,) so the fat
will boil up as the cakes are put in, and watch them con-
stantly while frying. When brown on one side, turn them
and brown the other.


BREAD.
127
351. Brown Bread.
Take equal quantities of Indian meal and rye flour; scald
the meal; when lukewarm, mix in the flour, adding yeast
and salt, and kneading as for other bread. Bake from two
to three hours. A good substitute for Graham or dispepsia
bread.
352. Indian Bread.
Mix, as for a thick gruel, Indian meal and cold water,
stir the mixture into boiling water; let it boil half an
hour; stir in a little salt; take it from the fire; let it re-
main till lukewarm; and then stir in yeast and Indian meal
till of the consistency of common dough. When light, take
it out into buttered pans; let it remain a few minutes, then
bake it about two hours and a half.
353. Graham Bread.
To be sure of having a good article, send good, clean
wheat to mill; have it ground rather coarsely, without
bolting; and keep the meal in a dry cool place. Sift it
through a common hair sieve, before using it. This will
sufficiently separate the grosser particles.
Take six quarts of this wheat meal, one teacup of good
yeast, and six spoonfuls of molasses, and mix them with a
pint of milkwarm water and a teaspoonful of salæratus.
Make a hole in the flour, and stir this mixture in the mid-
dle of the meal till it is like batter. Then proceed as with
fiue flour. Make it, when light enough, into four loaves.
Make your oven hotter than for common bread; and bake
about an hour and a half. It is an excellent article of diet
for the dispeptic and the costive, and for sedentary persons,
and for children.
354. Corn Meal Bread.
Take a piece of butter of the size of a hen's egg; rub it
into a pint of corn meal; make it a batter with two eggs
and some new milk; add a spoonful of yeast, and set it by
the fire an hour to rise ; butter little pans, and bake it.


128
BREAD.
355. Batter Bread.
Take six spoonfuls of flour and three of corn meal, with
a little salt; sift them, and make a thin batter with four
eggs and a sufficient quantity of rich milk. Bake it in a
quick oven, in little tin moulds.
356. Mixed Bread.
Put a teaspoonful of salt, and a spoonful of yeast into a
quart of flour; make it sufficiently soft with corn meal
gruel. When well risen, bake it in a mould. It is an ex-
cellent bread for breakfast. Indifferent flour will rise bet-
ter made with gruel than with fair water.
357. Rice Bread. No. 1.
Boil six ounces of rice in a quart of water till dry and
soft; put it into two pounds of flour and mix it well; add
two teaspoonfuls of salt, two spoonfuls of yeast, and enough
milk or water to make it of a proper consistency. Bake it
in moulds, when well risen.
358. Rice Bread. No. 2.
Boil a pint of rice till soft; mix it with two quarts of
wheat or rice flour; when cool, add six spoonfuls of yeast,
a little salt, and milk to reduce it nearly to the consistency
of wheat dough. Bake it, when light, in small buttered
pans.
359. Potato Bread.
Boil thoroughly, and mash fine, mealy potatoes ; add salt
and a very little butter; rub them with twice their quantity
of flour; stir in your yeast, and wet up with lukewarm milk
or water, till stiff enough to mould up. It will rise quick-
er than common wheat bread; and it should be baked as
soon as risen, for it soon sours.
360. French Rolls. No. 1.
Pour a quart of lukewarm milk to a quart of flour; melt
two ounces of butter, and add to it, with two eggs and a
easpoonful of salt; when cool, stir in six spoonfuls of


BISCUIT.
129
yeast, and flour till sufficiently stiff to mould up. Set it in a
warm place. When light, mould it into small rolls ; lay
them on flat, buttered tins, and let them remain twenty
minutes before baking.
361. French Rolls. No. 2.
To a quart of sifted flour, add two well-beaten eggs, half
a pint of milk, a spoonful of yeast, and a little salt; knead
it well, and set it to rise; next morning, work in an ounce
of butter, mould the dough into small rolls, and bake. The
top crust should be tender.
362. Dry Butter Biscuit.
Take half a pound of butter, two pounds of sifted four,
half a pint of milk, or cold water, and a teaspoonful of salt;
cut the butter into the flour, and add the salt; wet the flour
to a stiff dough with the milk, or water, and mix it well
with a knife; strew flour over the paste board, and knead
the dough well ; roll it out into a large thick sheet, and
beat it hard and a long time, on both sides, with the rolling
pin; cut it out with a tin or cup, into small, round, thick
cakes; beat each cake on both sides with the pin ; prick
the cakes with a fork, and put them in buttered pans, and
bake them of a light brown in a slow oven.
363. Butter Biscuit.
Mix a teacup of melted butter with two-thirds of a pint
of milk, (or water, which is not so good, add a teaspoon-
ful of salt, six spoonfuls of milk yeast, or other yeast, and
stir in flour till sufficiently stiff to mould up. The addition
of two eggs will improve the biscuit. Place the dough
where warm; when risen, mould it with the hand into
small cakes, and place them on flat, buttered tins. Bake
them, after standing half an hour.
364. Buttermilk Biscuit.
Dissolve two teaspoonfuls of salæratus in a teacup of
sour milk, mix it with a pint of buttermilk, and two tea-
spoonfuls of salt; stir in flour till sufficiently stiff for mould.
12


130
BISCUIT.
ing up. Make them into small cakes, and bake them im-
mediately.
365. Milk Biscuit.
Rub half a pound of butter into three and a half pounds
of flour, and add half a pint of yeast ; let it stand five min-
utes, then mix it pretty stiff with milk of natural warmth
and knead it half an hour, and then bake.
366. Wainwood Biscuit.
Take a quart of new milk, half a pint of good yeast, and
a teacup of molasses, and stir in flour enough to make a
stiff sponge ; let it rise till very light; then melt three
quarters of a pound of butter, and work it into the sponge,
adding four till quite stiff. Work it thoroughly, mould it
to your liking, and put the biscuits on tin sheets to rise,
while the oven is heating.
367. Hard Biscuit.
Take four pounds of flour; rub three pounds and a half
of it with a quarter of butter, four well-beaten eggs, and two
teaspoonfuls of salt; moisten it with milk, pound it out thin
with a rolling pin, and sprinkle a little of the reserved flour
lightly over it. Roll it up and pound it out again, and
sprinkle on more flour. Continue to repeat this operation
till you work in all the reserved flour ; then roll it out thin,
cut it into cakes with a tumbler, lay them on flat, buttered,
tins, and cover them with a damp cloth to prevent their
drying. Bake them in a quick oven. '
368. Salæratus Biscuit.
Put two teaspoonfuls of salæratus to a pint of sour milk.
If you have no sour milk, put a spoonful of vinegar to a
pint of sweet milk, and set it in a warm place. As soon
as the milk curdles, mix it with the salæratus, put in two
spoonfuls of melted butter, and flour to make stiff enough to
roll out. Mould into small biscuit, and bake immediately
369. Sponge Biscuit.
Mix with a pint of lukewarm milk, half a teacup of
melted butter, three spoonfuls of brewer's yeast, and a toa-


HOT CAKES.
131
spoonful of salt, and flour till it becomes a very stiff batter.
When light, drop the mixture by spoonfuls, on buttered, flat,
lins, several inches apart. After remaining a few min-
utes, bake them, till of a light brown, in a quick oven.
370. Potato Biscuit.
To four good sized, mealy potatoes, boiled soft, peeled,
and mashed, add a piece of butter as big as a hen's egg, and
a teaspoonful of salt. When the butter is melted, put in
half a pint of cold milk. If the milk sufficiently cools the
potatoes, put in a gill of yeast, and flour enough to make
them of a right consistency to mould up. Place them where
warm; when risen, mould them up with the hand; let them
remain ten or fifteen minutes, and bake.
371. Crackers.
Rub six ounces of butter into two pounds of flour ; dis-
solve two teaspoonfuls of salæratus in a wineglass of milk,
and strain it on the flour ; add a teaspoonful of salt, and
milk sufficient to roll it out. Beat it with a rolling pin for
half an hour, pounding it out thin; cut it into cakes with a
tumbler; bake them about fifteen minutes, and then take
them out of the oven. When the rest of your things are
baked enough, take them out, set in the crackers again, and
let them remain till baked hard and crispy.
372. Economy Cakes.
Bread that has been rusked, or that is old and sour, can
be made into good cakes. Cut the bread into small pieces,
and soak it till very soft, in cold water; drain off the water,
and mash the bread fine. To three pints of the pulp add
two well-beaten eggs, three or four spoonfuls of flour, and
a little salt. Dissolve a teaspoonful of salæratus to a tea'
cup of milk, strain, and stir it into the bread. Add milk
till the batter is of a consistency little thicker than for buck
wheat cakes, and fry it in the same manner.
Another way, which is very good. Mix a tumbler of
wheat flour with two spoonfuls of yeast, and sufficient cold
water, or milk, to make it a thick batter. When light,
mix the batter with the bread, reduced to a pulp, adding a


132
HOT CAKES.
little salt, and a teaspoonful of salæratus dissolved in a little
milk. Fry thein in just sufficient fat to prevent their stick
ing to the pan.
373. Buckwheat Cakes.
Mix a quart of buckwheat flour with a pint of lukewarm
milk, or water, and twelve spoonfuls of yeast, and set it in
a warm place to rise. When light, which will be in eight
or ten hours, or sooner if brewer's yeast is used, add a tea-
spoonful of salt, and if sour, a teaspoonful of salæratus dis-
solved in a little milk and strained. If too thick, thin them
with cold milk and water. Fry them in just sufficient fat
to prevent their sticking to the frying pan.
374. Green Corn Cakes.
Take a pint of grated green corn, three spoonfuls of milk,
and a teacup of flour; mix with them, half a teacup of
melted butter, an egg, a teaspoonful of salt, and half a tea-
spoonful of pepper. Drop into hot butter, by the spoonful,
and let the cakes fry eight or ten minutes. These cakes
are nice served up with meat for dinner.
375. Indian Corn Cakes.
Mix a quart of Indian meal with a handful of wheat-flour,
stir into a quart of warmed milk, a teaspoonful of salt, and
two spoonfuls of yeast; stir, alternately into the milk, the
meal and three well-beaten eggs; when light, bake as buck-
wheat cakes on a griddle, send them to the table hot.
Should the batter sour, stir in a little salæratus dissolved in
Juke-warm water, letting it set half an hour before baking.
376. Indian Slap Jacks.
Take and scald a quart of Indian meal, in milk, if you
have it—water will do, turn it out, and stir in half a pint
of flour, half a pint of yeast, and a little salt. Fry them,
when light, in just fat sufficient to keep them from sticking
to the frying pan.
Another nice way. Turn a quart of boiling milk or wa-
ter to a pint of Indian meal, stir in three spoonfuls of flour,
hree eggs, and two teaspoonfuls of salt.


HOT CAKES.
133
377. Journey or Johnny Cakes.
Sift and scald a quart of Indian meal with water enough
to make a very thick batter; add two or three teaspoonfuls
of salt, and mould it into small cakes with the hands. In
moulding up, the hands will need a good deal of flouring to
prevent their sticking. Fry them in nearly sufficient fat to
cover them. When brown on the under side, turn them.
Cook them about twenty minutes. When done, split and
butter them.
Another way, which is nice. Put to a quart of scalded
Indian meal a teaspoonful of salt, the same of salæratus
dissolved in milk, adding two or three spoonfuls of wheat
flour. Drop the batter by spoonfuls into the frying pan.
The batter should be very thick, and there should be just
fat sufficient to prevent the cakes sticking to the frying pan.
378. Hoe Cakes.
Scald a quart of Indian meal with just sufficient water to
make a thick batter; stir in two spoonfuls of butter, and
two teaspoonfuls of salt. Turn it into a buttered cake pan
and bake about half an hour.
379. Muffins.
Take a quart of wheat flour, mix it smoothly with a pint
and a half of lukewarm milk, half a teacup of yeast, two
eggs, a teaspoonful of salt, and two spoonfuls of lukewarm
melted butter. Place the batter where warm to rise. - When
light, butter your muffin cups, pour in the mixture, and bake
it till of a light brown.
380. Quick Waffles.
Take cold milk, and mix it with enough flour to make a
thick batter. Add to a quart of the flour, six eggs, a spoon-
ful of melted butter, and a teaspoonful of salt—some add
half a nutmeg and four ounces of sugar. Bake immediately.
381. Raised Flour Waffles.
Stir into a quart of flour enough lukewarm milk to make
a stiff batter-stir it in gradually, to prevent its being lumpy;
12*


134
HOT CAKES.
add two eggs, a spoonful of melted butter, half a teacup of
yeast, and a teaspoonful of salt. Fill your waffle irons with
the batter, when risen, and bake on a hot bed of coals.
Turn the waffle irons over, when they have been on the
fire between two and three minutes. They are done
enough when brown on both sides. The waffle irons
should be very hot, and well oiled with lard, before each
cake is put in. The cakes should be buttered as quick as
cooked. Serve them up with fine white sugar and cinnamon.
382. Waffles.
Take half a pint of cream and half a pint of milk, slightly
warm, add six eggs, and stir in gradually a pound and a
half of sifted flour.
383. Rice Waffles.
Warm a teacup and a half of boiled rice with a pint of
milk, mix it smooth, and take it from the fire; then stir in
a pint of cold milk and a teaspoonful of salt; add four well-
beaten eggs, and, gradually, four enough to make a thick
batter.
384. Breakfast Rice Cakes.
Put half a pound of rice to soak over night; boil it very
soft in the morning, drain off the water, mix it with four
ounces of melted butter, and set it away to cool. When
cold, stir it into a quart of milk, adding a little salt; then
stir in, alternately six eggs and half a pint of sifted flour.
Beat all well together, and bake on the griddle in cakes
about the size of a small dessert plate. Butter and send
thein to the table, hot.
Instead of preparing the rice, cold boiled rice makes very
nice cakes, mixed and cooked as the prepared.
385. Waſers.
To the whites of twelve eggs add a pint of flour, two
ounces of melted butter, and enough milk to make a thin
batter, adding fine loaf sugar to the taste. Pour into the
wafer irons, bake quickly without browning, and roll them
while hot.


136
TRIFLES, SLIP, CURDS AND WHEY.
392. Floating Island.
Take six whites of eggs, six spoonfuls of jelly, and a
pint of cream sweetened with loaf sugar; beat the jelly and
the whites of the eggs together till they form a stiff froth
that stands alone. Have the cream ready in a broad, shal.
low dish. Just before sending to the table, pile up the froth
in the centre of the cream. Some beat with the jelly and
eggs, wine, the juice of lemon, rose-water, and essence of
lemon.
393. Flummery.
Put sponge or savoy cakes in a deep dish and turn on
white wine enough to make them quite moist. Make a
rich boiled custard, using the yolks of the eggs only; when
cool, turn it over the cakes. Beat the whites of the eggs
to a froth, and turn them over the whole.
394. Whip Syllabub.
Také nice sweet cream, to each pint, put six ounces of
double refined powdered white sugar, the juice and grated
rind of a lemon, and half a tumbler of white wine ; beat the
whole well together, put jelly in glasses, and cover them
as fast as it rises.
395. Ornamental Froth for Blanc Mange, or Creams.
Beat to a froth the whites of four eggs, and then stir in
half a pound of preserved raspberries, cranberries, or straw-
berries; beat the whole well together, and turn it over the
top of your blanc mange or creams.
396. Virginia Floating Island.
Fill your bowl nearly with syllabub, beat the whites of
six new-laid eggs to a stiff froth, mix with it raspberry or
strawberry marmalade enough to color and flavor it, lay the
froth lightly on the syllabub, first putting in some slices of
cake; raise it in little mounds and garnish with something
ight.
397. Charlotte Rousse.
Take an ounce of isinglass, quite fine, dissolve it in a
coffeecup of water, and let it simmer slowly until it is re-


TRIFLES, SLIP, CURDS AND WHEY.
137
duced to less than a quarter. Next take a stick of vanilla
and put it in a cup and a half of milk, sweeten it to your
taste, and let it boil slowly fifteen minutes. Then take the
yolks of four eggs, beat them a little, and when the milk is
so cooled that it will not cook the eggs, stir them carefully
in. Put the milk again over the fire, and the eggs; keep
stirring till thick, (it must on no account boil, then put it
through a sieve. Put the isinglass through too, but keep
them separate. Cover the bottom and sides of your mould
with finger biscuits, neatly fitted into each other, and set
the mould in a pail of ice. Beat a pint of cream, and mix
all together, milk, isinglass, and cream, and pour it into the
mould; cover the mould and lay ice over it, and leave it in
the ice three hours. The cream should be beaten just be-
fore you are ready to put it into the ice.
398. Apple Snow.
Put twelve good tart apples in cold water, and set them
over a slow fire; when soft, drain off the water, strip the
skins off the apples, core them, and lay them in a deep
dish. Beat the whites of twelve eggs to a stiff froth ; put
half a pound of powdered white sugar to the apples, beat
them to a stiff froth, and add the beaten eggs. Beat the
whole to a stiff snow, then turn it into a dessert dish, and
ornament it with myrtle or box.
399. Trifle.
Put slices of sponge cake, or nice rolls, at the bottom of
a deep dish, wet them with white wine, and fill the dish
nearly to the top with rich boiled custard ; season half a
pint of cream with white wine and sugar, and beat it to a
froth; as it rises, take it lightly off and lay it on the cus-
tard, piling it up high and tastily, and decorate it with pre-
serves of any kind cut so thin as not to bear the froth down
by their weight.
400. Slip.
Make a quart of rich milk a little warm, stir into it about
a spoonful of prepared rennet, and when cold it will be of
the consistence of jelly. Make it but a few hours before
using. By standing it becomes tough and watery. In


138
BLANC MANGES.
summer, set the dish in ice after it has jellied." Eat it with
powdered sugar, cream, and nutmeg.
401. Curds and Whey.
Turn a quart of milk to a jelly, as for slip, let it stand till
just before it is to be served, then take it up with a skimmer
and lay it on a sieve. When the whey has drained off,
dish the curds, and surround them with cream. Use nut-
meg, sugar, and wine. Very delicious, easily prepared,
and cheap. The whey drained from the curds is an ex-
cellent drink for invalids.
402. Isinglass Blanc Mange.
Take an ounce of mild, white, isinglass, pull it into small
pieces, rinse, and put them to a quart of milk, if the weather
be hot; to three pints, if it be cold; set the milk on a few
coals, stir it constantly till the isinglass is dissolved,
sweeten it to the taste, with double refined loaf sugar, put
in a piece of cinnamon, and a blade of mace, or a vanilla
bean. Boil it five or six minutes, stirring constantly.
Strain it, and fill the moulds with it, and let it remain in
them till cold. One bean may be used several times. Al-
monds, grated lemon rind, wine, and rose-water, may be
added with the other ingredients, if liked.
403. Blanc Mange.
Take four calf's feet, a pint and a half of thick cream,
half a pound of crushed loaf sugar, a glass of wine, half a
glass of rose-water, and a teaspoonſul of sifted mace; boil
the feet, after thoroughly cleansed, (such as have not been
skinned,) till all the meat drops off the bone. Drain the
liquor through a colander or sieve, and skim it well; let it
stand till next morning to congeal; then clean it well from
the sediment, and put it into a tin or bell-metal kettle. Stir
into it, the mace, sugar, and the cream, having been first
boiled with a handful of peach leaves, or an ounce of broken
bitter almonds; boil hard five minutes, repeatedly stirring
it. Strain it through a linen cloth into a large bowl, and
add the wine and rose-water. Set it in a cool place for
three or four hours, stirring often to prevent the cream from


140
CREAMS.
.
407. Ice Cream. See No. 308.
Take a quart of rich cream boiled and set away till cold,
half a pound of loaf sugar powdered, the juice of two large
lemons, or of a pint of raspberries or strawberries, or an
ounce of bitter almonds blanched and pounded with rose-
water. Put the cream into a broad pan, then stir into it the
sugar by degrees, till well mixed, and strain it through a
sieve. Put it into a tin that has a close cover, and set the
tin is, a tub; fill the tub with ice broken in very small
pieces, and strew among the ice a large quantity of salt,
being careful that none of the salt get into the cream.
Scrape the cream down with a spoon as it freezes round
the edges of the tin. While the cream is freezing, stir in
gradually the lemon juice or the juice of a pint of mashed
strawberries. When it is all frozen, dip the tin in luke- ,
warm water; take out the cream and fill your glasses just
as ready to use it. It will soon melt. Essence of lemon,
and the juice of pine apples, are nice to flavor the cream.
408. Ice Cream without Cream. See No. 308.
Where cream cannot be procured, a custard made in the
following manner may be substituted :-To a quart of milk,
add the beaten yolks of four eggs and a vanilla bean or the
rind of a lemon; set it on a few coals, making it very sweet
with white sugar; stir it constantly till scalding hot, but do
not let it boil. Remove it from the fire, and take out the
lemon peel or bean. When perfectly cold, put it in an ice
cream form—if you have none, a milk kettle with a tight
cover may be substituted. Set the form into the centre of
a tub that is large enough to leave a space of five inches
from the form to the outside of the tub; fill the space round
the form with alternate layers of finely cracked ice and
rock salt, having a layer of ice last, and the whole just as
high as the form. The tub should be covered with a wool-
en cloth while the cream is freezing, and the form should
be constantly shaken. If you wish to shape the cream,
pour it into moulds as soon as it freezes, set them in the
tub, et them remain till just before they are to be eaten,
ther. dip them in warm water, and take them immediately
out, and turn them into dessert dishes.


CREAMS.
141
409. Lemon Cream..
Pare the yellow part only of four fresh lemons; soak it
twelve hours in half a pint of cold water, then add the juice
of the lemons, and half a pint more of cold water. Beat
to a froth the yolks of three eggs and the whites of eight;
strain the lemon juice and water, and mix it with the eggs;
sweeten it with double refined sugar, stir it till it grows
thick, then take it from the fire-stir it till cold. Serve it
up in glasses. Orange cream is made in the same way.
410. Vanilla Cream.
Boil a Vanilla bean in a quart of rich milk until suffi-
ciently flavored ; take it out, mix with the milk eight well-
beaten eggs, and boil it a little longer, making it very sweet,
as much of the sugar is lost in freezing.
411. Strawberry, Raspberry, or Blackberry Cream.
Make a quart of rich boiled custard, when cold, pour it
on a quart of ripe fruit; mash, pass through a sieve, sweeten,
and freeze it.
412. Coffee Cream
Brown two gills of coffee, put it hot, unground, into a
quart of sweet rich milk, boil it, adding the yolks of eight
eggs; strain it through a sieve, sweeten, and freeze it. If
rightly done it will not be discolored. The coffee may be
dried and used for tea.
413. Quince, Apple, or Pear, Cream.
Wash nice fruit, and boil it whole till very tender ;. let
it drain and cool; rub it through a hair sieve; add an equal
quantity of cream, and sweeten it. If liked colored, a little
saffron or cochineal may be added.
414. Peach Cream.
Peel and stone nice mellow peaches; put them in a
bowl; sprinkle on sugar; chop them very fine with a silver
spoon, or reduce them to a smooth pulp; add as much rich
13


142
CREAMS.
milk, or cream as you have peach ; add more sugar, and
freeze it.
415. Pine Apple, or Citron, Cream.
Cut nice ripe pine apples, or citron melons, selecting the
best parts, in small pieces, into a china bowl, cover them
with powdered sugar, and let them stand several hours ;
drain off the sirup, add to it as much cream as it will fla-
vor, and freeze it.
416. Sago, or Barley, Cream.
Wash the sago, or barley, clean ; put it on the fire, with
a stick of cinnamon, and only sufficient water to boil it
thick and soft; take out the stick; add rich boiled custard
till it is of a proper consistency ; sweeten it, and serve it
with nutmeg on the top. A little white wine may be added
if liked.
417. The Froth.
Sweeten half a pound of the pulp of damsons, or any
kind of scalded fruit, mix with it the well-beaten whites of
four eggs, and beat them together till a very stiff froth.
418. Fruit Tart Cream.
Boil a stick of cinnamon, two or three peach leaves, or a
few bruised almonds, in a quart of cream or milk; strain,
sweeten, and mix it, when cool, with three or four well-
beaten eggs, and stir it constantly over the fire till it thick-
ens. It may be eaten with stewed apples, damsons, prunes,
or any other fruit.
419. Pink or Red Currant Cream.
Squeeze three gills of juice from red currants, quite ripe,
add to it nine ounces of powdered loaf sugar, and the juice
of one lemon; stir it into a pint and a half of cream, and
whisk it till quite thick. Serve it in a glass dish or in
jelly glasses. It may be made of currant jelly mixed with
lemon juice and sugar. Raspberry and strawberry cream
may be made in the same way.


VEGETABLES.
148
420. To Ornament Creams or Custards.
Take the whites of two eggs, and two spoonfuls of rasp-
berry, or red currant sirup, or jelly, and whisk them to-
gether one hour. Lay the froth in any form upon a cream
or custard, piled up to imitate rock. It may be served in a
dish by itself, with cream around it.
421. White Lemon Cream.
Boil the thin peel of two lemons in a pint of cream, strain
and thicken it with the well-beaten yolks of three, and
the whites of four, eggs; sweeten with powdered loaf su-
gar, stir till nearly cold, and put it in glasses.
422. Lemonade Ice.
With a quart of rich lemonade, mix the well-beaten
whites of six fresh eggs, and freeze it.
The juice of Morello cherries, or of currants, mixed with
sugar and water, and prepared in the same way, makes
very delicate ices.
423. Vegetables.
As a general rule, add a little salt to the water in which
you cook your vegetables, with the exception of dried beans
and peas.
424. Potatoes.
The easiest way to cook Irish potatoes, is to put them in
just enough boiling water to cover them, with the skins on,
and to boil them constantly till done. It is the best way ;
and then to send them hot to the table with the skins on,
or at that moment taken off. A plain boiled or roasted po-
tato, when well cooked, is best and most healthful. You
thus get the grateful flavor of the potato. Potatoes should
not lie soaking in the water without boiling, if you wish
them mealy.
Some cooks say, pare and put them in a pot, with jus
boiling water enough to prevent their burning, and a little
salt; cover them tight, and boil them till you can easily
• stick a fork through them; and if any water remains, turn


144
VEGETABLES.
it off, and put the pot where it will keep moderately warm
and let the potatoes steam, with the lid off, a few minutes ;
then dish them, covering them with a cloth. Old and poor
potatoes are best boiled till soft, and then peeled and mashed
fine, with a little butter, salt, and cream or milk added, and
then put into a dish, smoothed over with a knife, a little
flour sprinkled over, and set where they will brown. Cold
prepared, or whole boiled potatoes, are nice sliced, and fried
with just sufficient butter or lard to prevent their burning.
· When brown on both sides, take them up, and salt and
butter them. Most potatoes will boil in half an hour ; new
ones in less time. Some cooks say, put your potatoes into
cold water to boil them, and neither cover them while boil-
ing, nor after they are dished. As common a vegetable as
is the potato, no two cooks are agreed in the best manner
of cooking it. The best and only satisfactory receipt is :
suit your own taste.
425. Potato Snow Balls.
After boiled tender, drain off the water, and let the pota-
toes steam till they break to pieces; take them up, put two
or three at a time compactly together in a strong cloth, and
press them tight into a ball, and lay them on a gridiron to
broil till of a light brown. . Or, mix prepared potatoes with
the yolk of an egg, roll them into balls, flour them or cover
them with egg and bread crums; fry them in good drip-
pings, or brown them in an oven.
426. Fried Potatoes, Apples, and Onions.
Fry brown a few pieces of salt pork, and take them up.
Put into the fat, or part of it, raw peeled potatoes sliced
very thin, first lying half an hour in ice-water, and fry them
till brown, occasionally stirring them. Fry sliced pleasant
tart apples, and onions, in the same manner. Thus pre-
pared, they make a cheap, plain, and good dish. The pota-
toes may be cut in shavings, like apple-parings, if preferred.
427. Roast Potatoes.
Take potatoes of the same size, wash and dry them, put
them in a tin Dutch oven or some convenient toaşter ; do
not burn the outside before they are warmed through.


VEGETABLES.
145
Roast-large ones about two hours. They will roast quicker
if first parboiled.
428. To Roast Potatoes under Meat.
Pare raw potatoes and salt them ; put them in your drip-
ping pan around your meat, and now and then turn them.
429. Potato Croquettes.
Take four large mealy potatoes boiled and peeled, half
their weight of butter and of pounded loaf sugar, two eggs
beaten, half the grated peel of a lemon, and a little salt;
pound the potatoes in a mortar with the other ingredients,
beat the yolk of four eggs, roll up the croquettes, dip them
in the beaten eggs, and roll them in sifted bread crums ;
in an hour roll them again, and fry them in butter.
430. Sweet Potatoes. .
Take such as are of the same size, wash but do not peel
them ; boil tender, drain off the water, and put them on tin
sheets in a stove till of a light brown. Or, cut them cross-
wise without peeling, in slices half an inch thick ; broil
them on a griddle, and serve them with drawn butter.
431. Turnips.
Take such turnips as are white and smooth, and scrape
them lightly, but thoroughly, rinsing them in cold water;
put them into boiling water with a little salt, and continue
the boiling about ten minutes, or until you can easily force
a fork into them. Carry them instantly from the pot to the
table very hot, with drawn butter. For mashing, turnips
may want a very little more boiling, and perhaps paring.
Cook them perfectly tender, squeeze them quite dry, mash
them very smooth, butter, salt, and pepper them.
Yellow turnips require longer cooking than white ones
If very large, split them in two.
432. Ragout of Turnips.
Prepare, as for boiling, turnips sufficient to fill a dish;
put them into a stew pan, with a little butter, salt and
sugar ; set them over a hot stove ; shake and turn them till
13*


. 146
VEGETABLES
of a good brown; add half a pint of rich gravy, stew them
till tender, and serve them with the added gravy.
433. Beets.
To rightly prepare beets for boiling-do not spoil them
by over-preparing them-neither cut nor scrape them. By
bleeding they become insipid ; only wash them. Boil them
till tender; in summer one hour, in winter three. The
tops, when tender, are good to boil for greens. Boiled
beets are nice, sliced into cold spiced vinegar, after remain-
ing in it a few days.
434. Parsnips and Carrots.
If large, after washing split them in two; lay them in a
stew pan with the flat side down, and turn on boiling water
enough to cover them. Boil till tender, or till you can
easily thrust a fork through them; take up, skin and butter
them.
435. Onions.
Peel and put them into boiling milk and water-(water
alone will do, but it is not so good.) When tender, take
up and salt them, and turn a little melted butter over them.
436. Boiled Sweet Corn.
Boil corn on the cob, if you wish it sweet. Boil it, cut
off the cob, with Lima beans, for succotash; boil it from fif-
teen to thirty minutes, according to its age.
437. Fried Sweet Corn.
Cut tender corn off the cob. Put it in a pan, and add
sufficient water to moisten it, a little salt and butter, and fry
to the liking.
438. Beans of Various Kinds.
Take the strings off French or striped beans, and if old,
cut off the edges, and cut through the middle of the beans
lengthwise. Boil them with a little salt from twenty-five
to forty-five minutes. A little salæratus boiled with them
makes them more healthful, and preserves their green color.


VEGETABLES.
147
Lima beans can be kept twelve months. When fresh gath-
ered, dry them thoroughly in the pod ; or without drying,
pack them in a barrel with alternate layers of salt, having
a layer of salt at the bottom. Cover them quite tight, first
laying a weight on them to press them compact. Keep
them in a cool dry place. Snaps can be kept in the same
way. When used, wash the pods, lay them all night in
fresh water, shell them in the morning, and keep them in
water till ready to boil them. Put them up as late in the
season as possible.
439. Boston Baked Beans.
Take two quarts of middling sized white beans, three
pounds of salt pork, and one spoonful of molasses. Pick
the beans over carefully, wash and turn about a gallon of
soft water to them in a pot; let them soak in it lukewarm
over night; set them in the morning where they will boi)
till the skin is very tender and about to break, adding a tea-
spoonful of salæratus. Take them up dry, put them in
your dish, stir in the molasses, gash the pork, and put it
down in the dish so as to have the beans cover all but the
upper surface ; turn in cold water till the top is just cov-
ered; bake and let the beans remain in the oven all night.
Beans are good prepared as for baking, made a little
thinner, and then boiled several hours with the pork.
440. Artichokes.
Scrape and put them in boiling water, with a spoonful of
salt to two dozen. In about two hours, or when boiled ten-
der, take them up, salt and butter each one.
441. Baked Squash.
Cut “ Butter Squash" in long strips an inch and a half
thick, and bake it half an hour in buttered tins.
442. Boiled Squash.
Boil summer squashes whole, if very tender; If not, pare,
quarter, and seed them. When boiled very tender, take
them up, put them in a strong cloth, press out all the water,
mash them quite smooth, salt and butter them to your taste


148
VEGETABLES.
Of a winter squash the neck part is best. Cut it in pieces,
take off the rind, tie it in a cloth, boil in salt and water till
tender, press out the water, chop it in a bowl till smooth
with a trencher, (the same for summer squash,) salt and
butter it.
443. Squashes or Cymlings.
Prepare and boil as for “ Squash ”; then put them in
a colander, drain off the water till quite dry, rub them with
a wooden spoon through the colander, put them in a stew
pan with a cup of cream, a piece of butter, pepper and salt,
and stew them till very dry.
444. Greens.
Turnip tops, white mustard, dock, spinach, water-cresses,
dandelions, cabbage-plants, the roots and tops of young
beets, all make nice greens. Boil them, adding a little sal-
æratus and salt to the water. If not fresh and plump, soak
them half an hour in salt and water before cooking. When
boiled enough they will sink to the bottom of the pot.
445. Asparagus.
Cut off and reject the white part of the stalks ; cut the
lower part of the stalks in thin slices, if tough, and boil
them eight or ten minutes before putting in the tops. Lay
the tops compactly together, tie them in small bundles, and
boil from twelve to twenty-five minutes, putting in the
water a little salt, and a quarter of a spoonful of salæratus
to retain their fresh green color, to two or three quarts of
water. Just before done, toast a slice of bread, moisten it
with some of the asparagus liquor, lay it in your dish, but-
ter it, take up the asparagus carefully with a skimmer, lay
it on the toast, remove the string, salt and turn a little drawn
butter over the whole. Sea-kale is prepared and cooked
in the same way.
446. Salsify—Southern mode.
Scrape and wash the roots, put them into boiling water
with a litle salt. When sufficiently boiled, drain and place
them in the dish without cutting them up. They are an


VEGETABLES.
149
Oxcellent vegetable, but require nicety in cooking. Expo-
sure to the air, either in scraping or after boiling, makes
them black.
447. Salsify or Vegetable Oyster.
After scraping off the outside, parboil it, slice it, dip the
slices into a beaten egg and fine bread crums, and fry in
lard. It is very good boiled, and then stewed a few min-
utes in milk, with a little salt and butter. Or, make a batter
of wheat flour, milk, and eggs ; cut the salsify in thin slices,
first boiling it tender; put them into the batter with a little
salt; drop the mixture into hot fat by spoonfuls. Cook
them till of a light brown.
448. Peas.
Peas are best picked and shelled immediately before
cooking. Put them in boiling water with a little salt and
salæratus, in the proportion of a quarter of a teaspoonful to
half a peck of peas. Boil them from twenty to forty-five
minutes. When perfectly tender, take them up with a
skimmer; salt and butter them to the taste.
449. Field Peas.
Gather, prepare, and boil them the same as “Peas”;
then pour them into a colander ; put some butter or lard in
a frying pan; when it boils mash the peas, fry them till of
a light brown in a cake, and put it in a dish with the crust
uppermost, and garnish with thin bits of fried bacon. They
are very nice fried whole, so that each pea is distinct from
the others. But they must be boiled less, and fried with
great care. Plain boiling is a very common way of cook
ing them. When dried, cook peas like dried beans.
450. Cabbage and Cauliflowers.
Remove the loose leaves, quarter the stump end to the
heart of the cabbage, wash and have it perfectly clean, and
boil it from half an hour to an hour. If not boiled with
salt meat, add a little salt; a little salæratus improves its
color. White cauliflowers are the best. Take off the out-
side leaves, let them lie in cold water and salt half an hour,


VEGETABLES.
151
T'he water should boil hard when the rice is put in, and
not stop till turned off to have the rice steamed. The water
the rice is boiled in makes good starch for muslin, if boiled
a few minutes by itself.
455. Egg Plant.
Purple ones are best. Take young fresh ones, pull out
the stem, parboil them to take out the bitter taste, cut them
in slices an inch thick without peeling them, dip them in
the yolk of an egg, and cover them with grated bread, and
a little salt and pepper ; when one side has dried, cover the
other in the same way, then fry them a nice brown. They
are very delicious, tasting much like soft crabs. The egg.
plant may be dressed thus : parboil it after scraping off the
rind ; cut a slit the whole length, and take out the seeds;
fill the space with a rich force-meat ; stew it in well-season-
ed gravy, or bake and serve it up with gravy in the dish.
456. Potato Pumpkin.
Take one of a good color, seven or eight inches in diam-
eter, cut a piece off the top, take out the seeds, wash and
wipe the cavity, pare it, and fill the hollow with good force-
meat. Put the top on, set it in a deep pan to protect the
sides, bake it in a moderate oven, put it carefully in the
dish without breaking, and it will look like a handsome
mould.
457. Cucumbers.
To be salutary, they should be eaten within twenty-four
hours after picked. Keep them in cold water, and fifteen
or twenty minutes before eating them, pare and slice them
into fresh cold water to take off the slimy matter. Just be-
fore carrying to the table, drain off all the water, put them
in a deep dish, and sprinkle on a good deal of pepper and
salt, and cover them with vinegar. Cucumbers are thought
by many people to be very unhealthy; but if properly pre-
pared, they will not be found any more so than most other
summer vegetables.
To stew cucumbers, pare ten large cucumbers, cut them
in thick slices, flour them well, and fry in butter ; then put
them in a sauce pan with a teacup of gravy, and season


152
VEGETABLES.
with cayenne, salt, and catsup. Stew them an hour and
serve them hot.
458. Salads.
To have this delicate dish in perfection, pick your lettuce,
pepper-grass, chervil, cress, &c. early in the morning;
wash and lay it in cold water, if iced the better: just be-
fore dinner, drain the water from your salad, cut it into a
bowl, giving the proper proportions of each plant, and pre-
pare the following mixture. Boil two fresh eggs ten min-
utes, put them in water to cool, then put the yolks in a
soup-plate, turn on them a spoonful of cold water, rub them
with a wooden spoon till they are quite dissolved, and add
two spoonfuls of oil. Mix it well, adding one teaspoonful
of salt, one of powdered sugar, and one of made mustard.
These all being mixed quite smooth, stir in two spoonfuls
of tarragon vinegar, and two of common. Put it over the
salad, and garnish the top with the whites of the eggs cut
in rings, and lay around the edge of the bowl young scall-
ions, they being the most delicate of the onion family. Some
cooks say, if you have not salad oil, melt a little butter and
put it in a separate dish; if turned over the salad it will not
be crispy.
459. Stewed Mushrooms.
Gather such as are grown, but are young enough to have
red gills ; cut off that part of the stem which grew in the
earth, wash them carefully, and take the skin from the top;
put them in a stew pan with some salt, stew them till ten-
der, thickening them with a spoonful of butter, mixed with
one of brown flour. A little red wine may be added ; but
the flavor of the mushroom is too delicious to require aid
from any thing.
460. Broiled Mushrooms.
Prepare them as before directed : broil them on a griddle,
and when done, sprinkle salt and pepper on the gills, and
put a little butter on them.
461. Tomatoes.
If very ripe, tomatoes will readily skin ; if not, pour scald-
ing water on them, and let them remain in it four or five


PICKLES.
153
minutes. Peel and put them in a stew pan with a spoon-
ful of water, if not very juicy; if so, no water will be
required. Put in a little salt, stew them half an hour, and
then turn them into a deep dish with buttered toast, or omit
the toast, and add butter and pepper. Another way of
cooking them, which is considered very nice by epicures,
is to put them in a deep dish, with fine bread crums, or crack-
ers pounded fine, a layer of each alternately; put a little
pepper and salt, and small bits of butter on each layer.
Some cooks add a little nutmeg and sugar. Place a layer
of bread crums on the top. Bake it forty-five ņinutes.
462. Mustard.
Young mustard is a very good vegetable, prepared and
cooked like other " Greens." Ground mustard is best,
fresh made. Mix it by degrees with fine salt; rub them
together till perfectly smooth, wetting up with a little milk,
if it be eaten immediately; or with hot water.
463. Directions for Pickling. See No. 453.
Take sharp cider vinegar for pickling, but not the very
sharpest. Use brass utensils, first thoroughly cleaning
them, and suffer no vinegar to cool in them, as the rust
formed by so doing is very poisonous. A good way is, to
boil alum and salt in the vinegar, in the proportion of half
a teacup of salt and a spoonful of alum, to three gallons of
vinegar. But for the best way of pickling cucumbers, see
“ Cucumbers.” Keep pickles in a cool dry place, and either
in glass, stone, or wooden vessels. If particular, use wide
mouthed glass bottles, or stone jars, having corks which
must be fitted in with linen, and covered with bladder or
leather; and for taking the pickles out and for returning
them, using a small wooden spoon. It is essential to the
beauty and excellence of the pickles, that they be always
completely covered with vinegar. All kinds of pickles
should be stirred up occasionally; the soft ones, if any,
should be taken out, the vinegar scalded, and turned back
scalding hot. If very weak, throw it away, and take new
vinegar. Whenever any scum rises, scald the vinegar. If
you do not wish to have all your pickles spiced. keep a


154
PICKLES.
stone pot of spiced vinegar by itself, and put in a few from
time to time, as you want spiced pickles.
464. Cucumbers.
Gather those that are small and green, and of a quick
growth. Pour on them boiling hot strong brine, and let
them remain in it twenty-four hours ; take them out, let
them dry, and put them into sharp vinegar. Repeat the
same process daily, or as often as you wish to make addi-
tions. The same brine may be used several times, pouring
it on each mess of cucumbers boiling hot, and letting
them remain twenty-four hours before taking out, drying,
and putting into the vinegar. When you have done pick-
ling, scald the vinegar three days in succession, pouring it
on the cucumbers boiling hot. If necessary add new
vinegar.
465. To pickle Cucumbers.
Prepare the cucumbers by scalding them in brine ; put
them into a mixture of one part whiskey and three parts
water; secure them closely. By Christmas they will be
hard, of a fine flavor, and will retain their original color.
The liquor will be excellent vinegar for the table.
466. Tomatoes.
Prick the skins of fair ripe tomatoes; spread them in
layers, and on each layer put pounded mace, cloves, and
cinnamon, and pour cold vinegar over the whole. The
vinegar from tomatoes thus prepared, is preferable to
catsup
467. Mangoes.
Take green muskmelons as late in the season as possi-
ble, cut a small piece from the side that lay next the ground,
and take out the seeds. If the citron or nutmeg melons are
used for mangoes, scrape off the rough part. The long
common muskmelons are best. Soak the melons in salt
and water three or four days ; take them out, sprinkle the
inside with powdered cloves, pepper and nutmeg; fill them
with fine strips of horseradish, cinnamon, and small string
beans. Nasturtions and radish tops are also nice. Fill the


PICKLES.
155
Crevices with American mustard seed. Put back the piece
of melon that was cut off, and bind the melon up tight with
white cotton cloth, sewing it on. Place the melons the
covered side up, in a stone jar. Boil alum and salt in vin-
egar in the proportion of six spoonfuls of salt and one of
alum, to three gallons of vinegar, adding peppercorns to the
liking, and pour the vinegar, scalding hot, on the melons.
Barberries, or radish tops, pickled in bunches, are a nice
garnish for mangoes. The barberries preserve their natural
color best by being first dried. Whenever wanted for use,
turn boiling vinegar over them, and let them lay several
hours to swell. Pickle mangoes like “Cucumbers.”
468. Butternuts.
Pick your butternuts about the fourth of July, or not so
late but what a pin can readily be put through them; lay
them in salt and water ten days, changing the water every
day; then rub off their coat with a coarse rough cloth.
For one hundred nuts make a pickle of two quarts of vin-
egar, one ounce of pulverized pepper, one of ginger, half an
ounce of mace, half of cloves, half of nutmegs, and a spoon-
full of mustard seed. Put the spices in a thin muslin bag,
lay it in the vinegar with the nuts, and boil all a few min-
utes, then set them away.
469. Walnuts.
Gather your nuts in July, put them in a strong brine nine
days, changing them every other day ; take them out, wipe
them dry with a woolen cloth, put them in cold vinegar and
salt six weeks, then make your pickle of mace, cloves, nut-
megs, whole pepper, race ginger, garlic, shallots, bruised
mustard seed, and horseradish-let it be very strong. Boil.
it, and when cold, turning off the old vinegar from the nuts,
pour on the new-stop tight.
470. Cabbage.
Take purple cabbages for pickling. Strip off the loose
leaves, quarter them, put them in a keg, sprinkle a great
deal of salt on each, and let them remain all but a week.
To a gallon of vinegar, add an ounce of mace, and one
of peppercorns and cinnamon. Cloves and allspice improve


156
PICKLES.
the taste, but darken the color of the cabbages. Add a
little alum to the vinegar, and pour it boiling hot on the
cabbages, letting the salt remain. Repeat the boiling of
the vinegar, and turning it on the cabbages six or seven
times every two or three days, to make them tender.
471. Cabbages and Cauliflowers.
Slice red cabbage into a colander, and sprinkle each
layer with salt; let it drain two days, then put it into a jar,
and cover it with boiling vinegar, adding a few slices of red
beet. Spices may be boiled in the vinegar to the taste.
Cauliflowers, cut into bunches and thrown in after being
salted, will have a beautiful red.
472. Peppers.
Take such as are fresh and green ; cut a small slit in
them; take the seeds out carefully and neatly with a small
knife; and wash them. Pour weak boiling brine over
them, and let them stand four days, renewing the brine daily
boiling hot. Chop cabbage fine; season it highly with
cinnamon, mace and cloves; and stuff the peppers, adding
nasturtions if liked. Sew them up nicely; and turn the
same sharp vinegar boiling hot over them, three successive
weeks, adding a little alum the last.
Tomatoes, if green and small, are good pickled with the
peppers.
473. East India Pickle.
Chop cabbage fine, leaving out the stalks, with three
onions, a horseradish root, and two green peppers to each
cabbage. Soak all in salt and water three or four days.
Season vinegar very highly with mace, cloves, cinnamon,
and allspice. Add alum and salt to the vinegar, and pour
it on boiling hot, the brine being previously turned off. It
will be fit to eat in about three weeks.
474. French Beans and Radish Pods.
Take such as are quite small and tender; throw them
into salt and water as they are gathered, changing the water
every four days. Scald them in salt and water; let them
remain till cool ; turn off the brine, and pour on scalding


SIRUPS.
159
484. Mackerel.
Divide each into four or six round pieces. To six large
inackerel, put one ounce of beaten pepper, three nutmegs,
a little mace, and a handful of salt. Mix your salt and
beaten spices together, make two or three holes in each
piece of mackerel, and put your seasoning into them, rub-
bing them over with it, and fry them brown in oil. When
cold, put them in vinegar, and cover them with oil. If well
covered, they will keep a great while, and they are
excellent.
485. Lemon Sirup.
Pare off the yellow part of the rind of fresh lemons ;
squeeze out the juice, strain it, and to a pint of it put a
pound and three-quarters of sugar. Dissolve the sugar by
a gentle heat, skim it till clear, then, adding the rinds, sim-
mer gently eight or ten minutes, and strain it through a
flannel bag. When cool, bottle it, and seal the corks.
486. Orange Sirup.
Squeeze out and strain the juice of fresh oranges. To
a pint of the juice add a pound and a half of sugar; place
it on a moderate fire ; put in the peel of the oranges after
the sugar has dissolved, and set the sirup where it will boil
slowly six or eight minutes; then strain it through a flan-
nel bag. Do not squeeze the bag while the sirup is pass-
ing through, if you wish it clear. It is nice to flavor pies
and puddings.
487. Blackberry Sirup.
Procure the high blackberries that are ripe and nice;
simmer them over a moderate fire, till they break to pieces,
and then strain them through a flannel cloth. To each
pint of the liquor add a pound of white sugar, half an ounce
of powdered cinnamon, a quarter of an ounce of powdered
mace, and two teaspoonfuls of powdered cloves. Boil all
fifteen minutes; strain it, and when cool add to each
pint of sirup, a wineglass of French brandy. Bottle,
cork, and seal it, and keep it where cool. This, mixed in
the nroportion of a wineglass of sirup to two-thirds of a


160
SWEETMEATS AND JELLIES.
tumbler of cold water, is an excellent remedy for the dys-
entery, and similar complaints. It is also a very grateful
summer beverage.
488. Elderberry Sirup.
Take berries perfectly ripe ; wash and strain them; put
a pint of molasses to a pint of the juice; boil it twenty
minutes, stirring it constantly ; when cold, add to each
quart, a pint of French brandy. Bottle, and cork it tight.
It is an excellent remedy for a tight cough.
489. Molasses Sirup for Preserving.
Mix eight pounds of light sugar-house or New Orleans
molasses with eight pounds of water, and one of powdered
charcoal; boil all twenty minutes and strain it through a
fannel bag. When lukewarm, put in the beaten whites of
two eggs and set it on the fire; as soon as it boils, take it
from the fire and skim it till clear; set it on the fire again
and let it boil till it becomes a thick sirup, then strain it for
use. This sirup does very well to preserve fruit in for :
common use.
490. Sweetmeats, Drinks, fc.
The sugar used for the nicest sweetmeats should be the
best double refined; but if the pure, amber colored, sugar-
house sirup, from the West Indies, can be gotten, it is far pre-
ferable. It never ferments. The trouble is very much lessen-
ed by having ready made sirup, in which it is only necessary
to boil the fruit till clear. All delicate fruit should be done
gently, and not allowed to remain over half an hour after
it begins to simmer, before it is laid on dishes to cool. It
must be put in the sirup again another half hour. Con-
tinue so to do till it is sufficiently transparent. The pre-
serves are less liable to boil to pieces than if done by one
continued boiling.
In preparing sugar for sweetmeats, let it be quite dis-
solved before you put it on the fire. If dissolved in water,
allow a tumbler of water to a pound of sugar. If you boil
the sugar before adding the fruit, it will be improved in
clearnes by passing it through a flannel bag. Skim off the
brown scum, all the time it is boiling. If sweetmeats are


162
SWEETMEATS AND JELLIES.
fied. All kinds of fire-proof ware, except iron ware, will
do to preserve in. Enameled kettles of iron lined with
china, called preserve kettles, are best. The fruit should
be turned out of the preserving kettle as soon as done, and
set away. It should be looked to often, to see that it does
not ferment. Whenever it does, the sirup should be turned
off and scalded, and turned back while hot.
493. Quince Marmalade.
The fruit should not be over ripe—not mellow. Gather
it on a dry day, and after a dry day. Some make this pre-
. serve, by covering the fruit and sugar close in a wide
mouthed jar, and then setting the jar in a kettle of cold
water, and thus boiling the fruit till tender. This preserves
its flavor.
Wash and quarter the quinces, without paring; set them
on the fire with just sufficient water to stew them; rub
them through a sieve, when soft, and put to each pound of
the pulp a pound of brown sugar; set it on a few coals,
stew slowly and stir it constantly. When it has simmered
an hour, take out a little and cool it, if it then cuts smooth,
it is sufficiently done.
494. Preserved Quinces.
Pare and core your quinces, taking out the parts that are »
knotty and defective; cut them in quarters, or round slices;
put them in your preserving kettle; cover them with the
parings and a very little water; lay a large plate over them
to keep in the steam, and boil them till they are tender.
Take out the quinces, and strain the liquor through a bag.
To every pint of liquor, allow a pound of loaf sugar. Boil
the juice and sugar together about ten minutes, skimming it
well ; put in the quinces and boil them gently twenty min-
utes. When the sugar has completely penetrated them,
take them out, put them in a glass jar, and turn the juice
over them warm. Tie them up, when cold, with paper
dipped in clarified sugar.
495. Preserved Pine Apples.
Having pared your pine apples, slice them, and take out


164
SWEETMEATS AND JELLIES.
and strain it; put it in your kettle with a pound of loaf su-
gar to a pint of juice, adding lemon juice to the taste; boil
them slowly half an hour, or till they are quite soft and
clear; put them with the liquor into your jar, and when
quite cold, tie them up with clariiied, or with brandy paper.
They are not intended for long keeping.
Hard pears may be done in the same way, either whole
or halved, flavoring them to the taste.
499. Preserved Crab Apples.
Wash the apples; cover the bottom of your preserving
kettle with grape leaves; put them in; place them over the
fire, with a very little water, covering them closely; sim-
mer them gently till yellow; take them out and spread
them on a large dish to cool; pare and core them; put
them again into your kettle, with fresh vine leaves under
and over them, and a very little water, and hang them over
the fire till they are green, but do not let them boil. When
green, take them out; allow a pound of loaf sugar to a
pound of apple; dissolve the sugar in just sufficient water;
put it over the fire, when dissolved; boil and skim it; put
in your apples, and boil them till quite clear and tender.
Put them in jars, turn the juice over them, and when cold,
tie them up.
500. Preserved Apples.
Take equal weights of good brown sugar and of apples;
peel or wash, core, and chop the apples fine; allow to every
three pounds of sugar a pint of water; dissolve, then boil
the sugar pretty thick, skimming it well; add the apples,
the grated peel of one or two lemons, and two or three
pieces of white ginger; and boil till the apples look clear
and yellow. This will keep years. Crab apples done in
this way, without paring, are next to cranberries.
501. Transparent Apples.
Dissolve and boil a pound of loaf sugar in a quart of wa-
ter; skim it; put in select apples, pared, quartered, and
cored, with the juice of a lemon, and let them boil, uncov
ered, till tender.


SWEETMEATS AND JELLIES.
165
502. Good Family Apple-sauce.
Take two quarts of water, a pint of molasses, and a root
of race ginger, and boil all hard twenty minutes. Put in,
while boiling, a peck of pared, quartered, and cored apples,
and boil the whole moderately an hour and a half or two
hours.
503. Cider Apple Sauce. See Nos. 515 and 651.
Boil down new sweet cider, till about as thick as molas-
ses when cold, strain it through a sieve, then, as soon as
it boils, put in your apples, pared, quartered, and cored, and
stew over a slow coal fire, till the fruit is perfectly tender.
504. Black Butter.
Allow to any kind of berries, stoned cherries, currants,
&c., half their weight of sugar, and boil till reduced one-
quarter. This is a healthful and nice substitute for butter
for children.
505. Preserved Peaches.
Select the largest and nicest free-stone peaches, fully
grown but not mellow, pare, halve, or quarter them; crack
the stones, take out and break the kernels; put parings and
all into your preserving kettle, with a very little water;
boil till tender; then take out and spread the peaches on a
large dish to cool. Strain the liquor through a sieve or bag;
next day, put to each pint of the liquor a pound of loaf sugar.
Put the liquor and sugar, dissolved, into the kettle with the
peaches, and boil them slowly till they are quite soft, skim-
ming all the time; take the peaches out, put them into your
jars, and turn the liquor over them warm. When cold, tie
them up with clarified paper. If boiled too long, they will
be of a dark color. To preserve peaches whole, thrust out
the stones with a skewer, and put in their place, after done,
the kernels blanched. Broad, shallow, stone pots keep
large fruit the best.
8 lbs. fruit, and 8 sugar. Scald peaches, few at a time, in
it little water with 2 lbs. sugar. Let lie in this thin sirup
2 days. Drain and put them in remaining 6 lbs. of melted
sugar, and scald 8 or 10 minutes. Other fruits same way.
15.


SWEETMEATS AND JELLIES
167
day, strain off the sirup, boil it till thick, turn it warm over
the fruit in jars, and, when cold, tie up.
510. Preserved Pumpkin.
Cut slices from a nice, high-colored pumpkin, and cut
the slices into chips about the thickness of a dollar ; have
the chips of an equal size, six inches in length, and an inch
broad. Put to each pound of fruit a pound of loaf sugar.
Pare off and lay aside the yellow rind of some lemons;
squeeze out the juice, allowing a gill to a pound of pump-
kin. Put the pumpkin into a broad pan, laying the sugar
among it; turn the lemon juice over it; cover the pan, and
let the whole set all niglit. In the morning, put the whole
in a preserving pan, and boil, skimming it well, till the
pumpkin becomes clear and crisp, but not till it breaks. It
should have the appearance of lemon candy; and, if liked,
some lemon peel, cut in very fine pieces, may be added.
About half an hour's boiling is sufficient. When done, take
out the pumpkin, spread it on a large dish, and strain the
sirup through a bag; put it into jars, turn the sirup over it,
and tie up. It is very nice; may be eaten without cream,
or laid on puff paste shells after they are baked.
511. Preserved Grapes.
Allow a pound of sugar to a pound of grapes; squeeze
out the pulp, and boil it till quite soft; strain it through
cloth; to this add your sugar and clarify it; then throw in
your skins, and boil till thick enough to please.
512. Preserved Pears.
Allow three-quarters of a pound of sugar to a pound of
pears. Clarify the sugar, if brown is used, then put in the
fruit, and boil it till tender. A few pieces of ginger, or fine
ginger tied up in bags, may be boiled with the pears, to fla-
vor them. Vergouleuse and choke pears are the best for
preserving.
513. Winter Bell Pears.
Take some of the nicest, put them in an iron poi, filling
it about half full, cover them with water, and boil them.
After giving them a thorough boiling, and making them ten-


$ ។
SWEETMEATS AND JELLIES.
der, let them steam over a slow fire, covering the pot close,
to contine the steam, five or six hours, till but just sufficient
juice to prevent their burning. If done right, they will be
as red as cranberry preserves, retaining all the rich natural
flavor of the pear, and will require care in taking up to pre-
vent their breaking. They are nice, thus plainly cooked;
but if preferred, a little molasses may be added toward the
last.
514. Preserved Cherries.
Take cherries before dead ripe ; allow a pound of white
sugar to a pound of fruit; dissolve and boil the sugar, hav-
ing it thick, put in the cherries with the stems on, and let
them boil till transparent. Tie them up in glass jars.
The carnation and common light red, if done carefully, will
be so transparent the stones may be seen through them.
To preserve them without the stones, take such as are
very ripe, push out the stone carefully with a darning nee-
dle, make sirup of the juice, and then boil the cherries to a
thick consistency.
515. Quince and Apple Sauce. See Nos. 503, 651.
3 lbs. quince; 6 lbs. apple; 6 sugar; and 2 or 3 lem-
ons. Quarter quinces and apples. When both boiled soft,
add sugar. Boil an hour. Boil lemons, sliced, in a little
water, till soft, and stir them in just before taking from fire.
516. Preserved Tomatoes.
Take tomatoes quite small and green, and if fully ripe
they are nice; put them in cold clarified sirup, with one
orange, cut in slices, to every two pounds of tomatoes; sim-
mer them gently two or three hours, allowing equal weights
of sugar and tomatoes, and more than barely enough water
to cover the tomatoes, for the sirup.
Another very nice method of preserving them is, allow
two fresh lemons to three pounds of the tomatoes; pare off
only the yellow part of the rind; squeeze out the juice, and
mix the rind and juice with enough cold water to cover the
tomatoes, and add a few peach leaves and powdered ginger
tied up in bags. Boil all gently together, forty-five minutes,
fake out the tomatoes, strain the liquor, and put to it a pound
and a half of white sugar, for each pound of tomatoes ; put


SWEETMEATS AND TELLIES.
169
in the tomatoes, and boil them gently till the sirup appears
to have penetrated them. In about a week, turn off the
sirup, scald it, and turn it back. Thus preserved, tomatoes
appear like West India sweetmeats.
517. Tomato Marmalade.
Take full grown tomatoes while quite green, cut out the
stems, stew them till soft, rub them through a sieve, set the
pulp on the fire, seasoned highly with salt, pepper, pounded
cloves, and garlic, if liked, and stew all together till thick.
It is excellent for seasoning gravies &c., and keeps well.
518. Cymlings, or Mock Citron.
Cut the cymlings, (Virginia squashes,) in rings, or slips,
and scrape them; put them in strong salt and water three
days, then in fair water one day, changing the water sev-
eral times; soak them in alum water one hour ; tie up
oyster shells in a cloth and boil them with the cymlings till
the fruit is tender, then take it up and put it back into the
alum water. Allow for the sirup, a pound and a half of
loaf sugar to a pound of cymlings; boil in it some fresh
lemon cut in slices, and spices to the taste. When cold,
rinse the cymlings, and boil them about three-quarters of an
hour. These are good eaten as other sweetmeats, or for
cake, instead of citron.
Preserve watermelon rinds in the same manner. Tie
up with clarified or brandy paper.
519. Raspberry, Blackberry, and Strawberry Jam.
For each pound of fruit allow a pound of sugar; make
alternate layers of sugar and berries in your preserving
dish ; let them remain half an hour, then boil them slowly
about half an hour, stirring them frequently. Put a little in
a cup, and set it in a dish of cold water for trial. Boil til)
it becomes the consistency of thick jelly.
520. Calf's Feet Jelly.
Take four scalded feet, perfectly clean; boil them in
four quarts of water till reduced to one, or till they are very
tender; take them from the fire and let them remain till
15*


170
SWEETMEATS AND JELLIES.
perfectly cold; then take off all the fat, and scrape off the
dregs that stick to the jelly. Put it in a preserving kettle,
and place it on a slow fire. On melting, take it from the
fire; mix with it, half a pint of white wine, the juice and
grated rind of two fresh lemons, and a stick of cinnamon,
or blade of mace. Wash and wipe dry six eggs; stir the
whites, beaten to a froth, into the jelly when cold ; bruise
the shells and add them; then set it on a few coals; when
hot, sweeten to the taste. Let all boil slowly fifteen min-
utes, without stirring it; then suspend a flannel bag, and
let the jelly drain through it into a pitcher or deep dish.
If it is not clear, wash the bag and pass it through till it is
perfectly so. Do not squeeze the bag. When transparent,
turn it into glasses, and set them, if the weather is hot, into
cold water, and keep them in a cool place. , It will keep
but a few days in warm weather.
Some take eight calf's feet, a pint of white wine, three
lemons, the whites of six eggs, half an ounce of cinnamon,
half a pound of loaf sugar, with only three quarts of water,
and proceed in a similar way, adding two spoonfuls of
French brandy, and reduce the whole to one quart.
A knuckle of veal, and sheep's feet make a nice jelly
When jelly is perfectly congealed, dip the mould an instant
into boiling water, to loosen it.
521. Lemon Jelly.
Set on a slow fire a pint of water, with one ounce of rins-
ed isinglass, in small pieces, and the rind of six lemons; stir
constantly till the isinglass is dissolved; add a pint of lemon
juice, and sweeten it to the taste, with loaf sugar. Boil
all, four or five minutes; color with the tincture of saffron,
and pass it through a flannel bag, without squeezing it. Fill
your jelly glasses with it when partly cool.
522. Strawberry, Raspberry, and Blackberry Jelly.
.The jellies of all these berries are made in a similar
manner. Take the berries when ripe, and such as are
prime, mash them, and let them drain through a flannel bag
without squeezing it. Put to a pint of the juice, a pound
of loaf sugar and one third of the white of an egg; set it


172
COMMON DRINKS.
5:25. Molasses Candy.
• Take two quarts of West India molasses, one pounil of
brown sugar, and the juice of two large lemons, or a tea-
spoonful of strong essence of lemon ; mix, and boil the
molasses and sugar three hours, over a moderate fire, (when
done it will cease boiling, and be crisp when cold.) While
boiling, stir it frequently, inserted in a tin pail. After
boiling two hours and a half, stir in the lemon juice. It
will be improved by grating in the yellow part of the rind
so fine as not to be visible when boiled. If the lemon is
put in too soon, all the taste will be boiled out. When it
is quite done, butter a square tin pan, and turn the mixture
in to cool. If you prefer the candy with ground nuts, roast
a quart of them, shell and blanch them, and stir them in
gradually, a few minutes before you take it from the fire
Almonds may be blanched, cut in pieces, and stirred in raw,
when the sugar and molasses have just done boiling. If
you wish to make it yellow, take some out of the tin pan
while it is yet warm, and pull it out into a thick string, be-
tween the thumb and fore-finger of both hands. Extend
your arms widely as you pull the candy backwards and
forwards. By repeating this a long time, it will gradually
become of a light yellow color, and of a spongy consistency.
When it is quite yellow, roll it into sticks, twist two sticks
together, and cut them off smoothly at both ends. Or you
may variegate it by twisting together a stick that is quite
yellow and one that remains brown.
526. Coffee.
Old Java and Mocha are the best kinds. Coffee should
be dried in an iron pot, over a moderate fire, for some hours
before it is roasted. Hang the pot so high as not to burn
it. After drying three or four hours, place it on a hot bed
of coals, and stir it constantly until roasted enough, which
is determined by biting one of the lightest colored kernels.
If brittle, pronounce the whole done. Put into two or three
pounds a bit of butter as big as a walnut, before taking it
off. Box it tight, immediately, to keep in the steam. A
coffee roaster is the best thing to roast coffee in. It con-
fines the fine aromatic flavor of the coffee, which otherwise


COMMON DRINKS.
173
escapes with the steam. For good common coffee, allow
from one to two spoonfuls, ground, to a pint of water. Pour
the water on boiling hot, and boil it in a coffee pot, from
twenty to twenty-five minutes. It will not taste fresh and
lively, if boiled longer. Let it stand, after removed from
the fire, four or five minutes to settle, then turn it off care-
fully from the grounds, into an urn or coffee pot. When
the coffee is put on the fire to boil, put a piece of isinglass,
or fish skin, the size of a dime, into it, or the white and
shell of an egg, for two quarts of coffee. Many dislike to
fine coffee with fish skin, thinking it imparts an unpleasant
taste ; but it will not, if prepared properly. Take the skin
from mild codfish that has not been soaked, as soaking de-
stroys its effects; rinse it in cold water, and dry it perfectly,
it may be done in the oven after drawing the bread; when
dry, cut it into pieces of the size of a dime, and keep them
in a paper bag for use. Put one of these dime-pieces into
from a quart to two quarts of coffee, when you set it on the
fire to boil. If you cannot get cream for your coffee, boil
the coffee with less water, and weaken it with boiling milk,
when served out in cups.
Some cooks say, allow two spoonfuls of fresh roasted
coffee for each person; grind it just before making; put it
in a basin, and break into it the white, yolk, and shell of
one egg; mix it up with a spoon to the consistency of a
thick pulp; put warm, not boiling, water in the coffee pot;
place, and let it stand on the fire, till it boils up and breaks
three times. Then take it off and let it stand a few min-
utes, and it will be as clear as amber, and the egg will give
it a rich taste.
527. French Method of Preparing Coffee.
Divide the quantity to be roasted into two parts; roast
one part in a coffee roaster, turn it constantly, till the coffee
is the color of dried almonds, and has lost one eighth of its
weight. Roast the other part, till the color of chestnuts,
and it has lost one-fifth of its weight. Roast and grind
your coffee the day it is to be used; mix the two parts, and
grind them in a coffee mill. To two ounces of ground coffee
put four cups of cold water; draw this off, and set it one


171
COMMON DRINKS.
side. Put to the same coffee, three cups of boiling water:
draw this off and add it to the cold infusion. When wanted,
heat it quickly, in a silver coffee pot. Do not let it boil,
the perfume will be lost by evaporation. Do not make the
coffee in a tin vessel. Make it in China, delft-ware, or in
silver.
528. Coffee Cream.
Mix three cups of nice clear coffee, and sugar to the
taste, and boil with a pint of cream till reduced about one
third.
529. Cocoa Shells.
Put your shells soaking over night; then boil them in
the same water in the morning. They are healthful and
cheap.
530. Chocolate.
Allow to each square, or spoonful, of fine scraped choco-
late, about a pint of water; boil from fifteen to twenty min-
utes, then add cream, or milk, and sugar to the taste, and
boil it, uncovered, about ten minutes longer.
531. Tea.
Scald the tea-pot, and put in a teaspoonful to a person, it
the tea is strong; if it is a weak kind, put in more; turn
on just sufficient boiling water to cover your tea, and let it
steep-green tea, five or six minutes, (if longer it will not
be lively,) and black tea, ten or twelve minutes. Fill up
your tea-pot with boiling water, on carrying it to the table ;
and keep your tea-kettle boiling, to fill up your tea-pot as
it may want-careful not to have smoky tea. Black tea is
more healthful than green. Hyson and souchong, half and
half, is a pleasanter and more healthful beverage, for such as
drink strong tea, than green alone.
532. Eau Sucre.
Sweeten boiling water with sugar to your taste. This
beverage is considered soporific; is good for weak nerves;
and is much used by French ladies.


176
COMMON DRINKS.
with the milk; sweeten it to your taste ; let it boil only a
few minutes; strain it through a very fine sieve till quite
smooth, and free from the almonds; and serve it up either
cold or lukewarm, in handled glasses.
538. Sherbet.
Boil in three pints of water, six or eight stalks of green
rhubarb, and four ounces of raisins or figs; when the wa-
ter has boiled about half an hour, strain it, and mix it with
a teaspoonful of rose-water, and orange or lemon sirup to
the taste. Drink it cold.
539. Cherry Shrub.
Pick ripe Morello cherries from the stem ; put them in
an earthen pot; place that in an iron pot of water; boil till
the juice is extracted; strain it through a cloth thick enough
to retain the pulp, and sweeten it to your taste. When
perfectly clear, bottle it, sealing the cork. By first putting
a gill of brandy into each bottle, it will keep through the
summer. It is delicious mixed with water.
540. Currant Shrub.
To a pound of sugar, add a pint of strained currant juice;
boil it gently eight or ten minutes, skimming it well ; take it
off; and when lukewarm, add half a gill of brandy to eve-
ry pint of shrub. Bottle tight.
541. Raspberry Shrub.
Put one quart of vinegar to three quarts of ripe raspber-
ries ; after standing a day, strain it, adding to each pint a
pound of sugar, and skim it clear, while boiling about half
an hour. Put a wineglass of brandy to each pint of the
shrub, when cool. Two spoonfuls of this mixed with a
tumbler of water, is an excellent drink in fevers.
542. Lemon Shrub.
fare a thin rind off from fresh lemons; squeeze out
and strain the juice ; put to a pint of it, a pound of sugar


COMMON DRINKS
177
broken in small pieces; take for each pint of the sirup three
spoonfuls of brandy, and soak the rind of the lemon in it.
Let all stand one day, frequently stirring up the lemon juice
and sugar. Next day pour off the sirup, and mix it with
the brandy and lemon rinds. Keep it under sealed corks,
in dry sand, in a cool place.
543. Lemonade.
Mix the juice of two lemons with a pint of water, sweet-
ening to the taste. Some like nutmeg grated on it, or
some of the squeezed lemon cut in it.
544. Common Beer.
Allow at the rate of two gallons of water to a handful of
hops, a little fresh spruce, or sweet fern, and a quart of
bran; boil it two or three hours; strain it through a sieve;
stir in, while hot, a teacup of molasses to each gallon of
liquor ; let it stand till lukewarm; turn it into a clean bar-
rel; add a pint of good yeast to the barrel; shake it well
together, and it may be used next day.
545. Spring Beer.
Take a small bunch of sweet fern, sarsaparilla, winter-
green, sassafras, prince's pine, cumfrey root, burdock root,
nettle root, Solomon's seal, spice bush, and black birch :
boil part, or all of them, in three or four gallons of water,
with two or three ounces of hops, and two or three raw
potatoes, pared and cut in slices. Their strength is bet-
ter extracted by boiling in two waters, for when the liquor is
saturated with the hops, it will rather bind up the roots than
extract their juices. Boil the roots five or six hours; strain
the liquor ; and add a quart of molasses to three gallons
of beer. To have the beer very rich, brown half a pound
of bread and put it into the liquor. If the liquor is too thick,
dilute it with cold water. When lukewarm, put in a pint of
fresh lively yeast. Place it in a temperate situation, cover-
ed, but not so closely as to retard fermentation. After fer
mentation, bottle it close, or keep it in a tight keg.
16


178.
COMMOM DRINKS.
,
546. Lemon Beer.
To a gallon of water, add a sliced lemon, a spoonful of
ginger, half a pint of yeast, and sugar enough to make it
quite sweet.
547. Hop Beer.
Turn five quarts of water on six ounces of hops; boil
three hours ; strain off the liquor; turn on four quarts more
of water, and twelve spoonfuls of ginger, and boil the hops
three hours longer; strain, and mix it with the other liquor,
and stir in two quarts of molasses. Brown very dry half
a pound of bread, and put in-rusked bread is best. Pound
it fine, and brown it in a pot, like coffee. After cooling to
be about lukewarm, add a pint of new yeast that is free
from salt. Keep the beer covered, in: a temperate situa-
tion, till fermentation has ceased, which is known by the
settling of the froth; then turn it into a keg or bottles, and
keep it in a cool place.
548. Ginger Beer.
Turn two gallons of boiling water on two pounds of brown
sugar, or to a quart of molasses, one and a half ounces of
cream of tartar, and the same of ginger; stir them well, and
put it into a cask. When milkwarm, put in half a pint of
good yeast, stopping the cask close, and shaking it well.
Bottle it in about twenty four hours. In ten days it will
sparkle like Champaigne. One or two lemons sliced in,
will much improve it. It is excellent in warm weather.
549. Quick Ginger Beer.
To a pail of water, add two ounces of ginger, one pin
of molasses, and a gill of good yeast. In two hours it is
fit for use.
550. Spruce Beer.
Boil one handful of hops, and two of the chips of sassa-
fras root, in ten gallons of water; strain it, and turn on,
while hot, a gallon of molasses, two spoonfuls of the essence
of spruce, two spoonfuls of ginger, and one of pounded all
spice. Put it into a cask; and when cold enough, add


REMEDIES AND COOKERY FOR THE SICK.
181
of linen, or in drawers of clothes. They make a nice
perfume.
559. Lavender Water.
· Pour a pint of alcohol moderately to an ounce and a halt
of the oil of lavender, and two drachms of ambergris. Keep
it in a bottle tightly corked; shake it up well on putting it in.
560. To Extract a Clove, Bean, or any Artificial Substance, -
from the Nose of a Child.
Press with the finger the well nostril, so as to completely
close it, at the same time fitting your lips to the child's
closely; blow with a sudden puff into the child's mouth.
The writer thus extracted a clove from the nose of a young
child.
561. To Prevent the Quinsy, or Swollen Glands, and to
Cure Sore Throat.
Apply freely, daily, or every time of washing the face,
cold water under the chin and about the neck. The effect
has been witnessed. It is a sure preventive. The tooth-
ache too will be a rare visitor, and probably a total stranger.
Wash your children daily and thoroughly in cold water, as
the best preventive of colds.
For sore throat, drink a tumbler of molasses and water,
half and half, on going to bed, bathing the feet and applying
mustard drafts ; rub your throat with a mixture of sweet or
goose oil and spirits of turpentine, or salt and lard ; then
wear flannel. Turn your woollen stocking, and apply foot
part next the throat, when going to bed, is recommended.
562. For the Erysipelas.
Take three ounces of sarsaparilla root, two of burdock
root, three of the bark of sweet ozier, two of cumfrey root,
two of the bark of the root of bittersweet, three of prince's
pine, two of black alder bark, and two handfuls of low mal-
lows leaves, and put all in four quarts of pure, soft, water;
steep half away; strain it; add half a pint of molasses, and
four ounces of good figs, and boil the mixture ten or fifteen
minutes. Strain it again. When cold, add one pint o.
Holland gin. Take a wineglass three times a day.
16*


182 REMEDIES AND COOKERY FOR THE SICK
563. Pitch-Pine Mixture for the Consumption.
'Take two or three good sized pitch pine knots ; chip
them fine; put them into two quarts of pure, soft water,
boil them in an iron vessel till reduced to one quart, skim
ming off the turpentine as it rises; strain it through a thick
cloth; add a pint of molasses, or a pound of loaf sugar;
boil it in ; strain it again, into an earthen vessel; add one
gill of the best of Cogniac brandy, or such other spirit as
may be preferred, and bottle it. Give from half a wine-
glass to a full one, as the patient can bear it, three times a
day. It is excellent for any cough.
564. Cough Drops.
Put in a vial, equal quantities of the tincture of bloodroot,
balsam tolou, and of paregoric; use, frequently, from ten to
twenty drops-need not be particular to measure.
565. Cough Tea.
Make a strong tea of everlasting; strain it; put to a pint
of it, an ounce of figs, or raisins, and an ounce of licorice
cut in slips; boil them in the tea about twenty minutes ;
take it from the fire and add the juice of a lemon. This is
an excellent remedy for a tight cough. It may be used
freely. Most efficacious when hot.
566. Cough Mixture.
With twenty teaspoonfuls of honey, mix ten of brandy,
sixty drops of laudanum, and forty drops of elixir vitriol.
Take two or three teaspoonfuls of the mixture on going to
bed; and a teaspoonful any time after coughing.
567. For a Cankered Mouth.
Chew the root of crane's bill. A decoction of it is also
good. A decoction of blackberry leaves, sweetened with
honey, and a little burnt alum added, may be used.
568. Family Salve.
Scrape yellow bar soap fine; mix with it, brown sugar,


REMEDIES AND COOKERY FOR THE SICK.
183
working them very smooth with a knife. It is a good salve
for old sores; for such as hạve bad flesh; and for general use
569. For Rheumatism, Sprains and Bruises.
Take a quart of spirits of wine, two ounces of laudanum,
one ounce of oil of pennyroyal, and one ounce of oil of am-
ber; mix them and apply the mixture to the part affected.
The following is also good for the rheumatism. Put a gil.
of gymson seed into a pint bottle; fill the bottle with the
fine chips of a pitch pine knot; then fill it with strong alco-
hol. In three days the virtue of the chips and of the seed
will be extracted, the alcohol turning of a greenish color.
Bathe the parts affected a few times, and it will destroy the
pain. A decoction of wormwood, or the bruised leaves,
moistened and applied, is a good application for a bruise or
sprain.
570. For Lax Bowels.
Take ten grains of salt of tartar, ten drops of laudanum,
and twenty drops of the essence of peppermint, in warm
water. Or, put to a gill of water a small tablespoonful of
gum arabic, and two rolls of prepared chalk of the size of a
walnut, pulverized together. Shake it up well, and take a
tablespoonful twice a day.
571. For Stoppage of Urine.
To a pint of water, add half an ounce of pulverized nitre,
half an ounce of rhubarb, and half an ounce of aloes. Mix
them well, and take half a wineglass twice a day.
572. For the Croup.
Apply warmed spirits of turpentine. Put the spirits of
turpentine in a teacup : set the teacup in hot water; wet
flannels in it, and apply to the throat quite hot. Rub the
feet and hands with it, instead of a flesh brush. Or, simmer
garlics in pig's foot oil, or lard; rub it on the throat and
stomach freely, and bind the garlics on the feet :-Or, most
excellent: Bathe the feet in warm water immediately, rub-
bing them well; give a teaspoonful of skunk's oil if you
have it, or pig's foot oil; apply a thick paste of Scotch
snuff, moistened with sweet oil, pig's foot oil, or lard, to tho


184
REMEDIES AND COOKERY FOR THE SICK.
parts affected, and bind hot garlic drafts on the fect. Snuff
paste is excellent for removing acute pains from the side,
breast, &c.
573. For a Burn.
Wash in lime water, and put on cotton batting moistened
with linseed oil.
574. For Inflamed Eyes-excellent.
To a gill of best Madeira wine, add three ounces of lauda-
num, two of tincture of myrrh, one of spirits of nitre, and
five cloves. Put one drop every morning into the eye ;
and if much inflamed, one drop on going to bed.
575. For a Felon.
Roast a lump of salt of the size of a walnut wrapped in
a cabbage leaf, and pulverize it. Take the same quantity
of shaving soap, and the same of bar soap, and make all
into a very smooth salve; soak the felon in lye; apply the
salve ; in twenty-four hours, pare down where it looks like
breaking, till you open it ; put on basilicon salve.
576. For Cholera Morbus.
Take two spoonfuls of pulverized rhubarb, two of cinna-
mon, and two of loaf sugar; wet them up with gin; take a
teaspoonful three times an hour, till the complaint is
checked; then less frequently.
577. Elixir Propriatatis.
Take one ounce of myrrh, one of aloes, half an ounce of
saffron, a quarter of an ounce of rhubarb, and a quart of
good spirits ; shake the mixture well and often, and keep
it in a warm place, and you may use it in three days.
578. Rice Gruel.
Put into six gills of boiling water a spoonful of rice, and
a little mace or cinnamon; strain it when soft, adding half
a pint of new milk ; and then boil it a few minutes longer
with a teaspoonful of salt.
To make the gruel of rice flour, mix a spoonful of it
smoothly with three of cold water, and stir it into a quart


REMEDIES AND COOKERY FOR THE SICK.
187
. 588. Sago Jelly.
Soak four ounces of sago in cold water half an hour,
aſter thoroughly rinsed ; pour it off; turn on a pint and a
half of fresh cold water; soak it half an hour; then boil it
slowly with a stick of cinnamon, stirring it constantly.
When of a thick consistency, add a glass of wine, and loaf
sugar to the taste. Boil it five minutes, and turn it into
cups.
589. Beef Tea.
Boil a pound of fresh lean beef ten minutes ; cut it in
small bits; pour on a pint of boiling water; let it steep,
where warm, half an hour; then strain and season the tea
with salt and pepper. This, though a quick way, is not so
good as the following, when the stomach can bear but a
little liquid :-Cut the beef, quite free of fat, into small bits ;
fill a junk bottle with them, cork it tight, immerse it in a
kettle of lukewarm water, and boil it four or five hours.
In this way, you obtain the juices of the meat unalloyed
with water. A spoonful of this, is as nourishing as a tea-
cup of the other.
590. For the Dysentery.
Bruise one ounce of rhubarb, two drachms of English
saffron, two of cardamom seed, and a large nutmeg; add to
them a pint of best French brandy ; set tbe bottle, loosely
corked, in a pot of cold water; heat the water over a mod-
erate fire quite hot, and keep it hot twelve hours, without
boiling. It is then fit for use. Take, on going to bed, one
spoonful—a teaspoonful for a child.
591. For Weakness.
Put to a pint of best port wine, one ounce of steel filings,
and one ounce of cinnamon. Place the bottle twenty-four
hours in the corner, often shaking it:—take in the day,
three teaspoonfuls, one at a time.
592. To prevent the Lockjaw.
As this is often caused by treading on a nail or pin, and
subsequent neglect-forthwith bind on a rind of salt pork.
If the foot swell, bathe it in strong wormwood tea, and bind
on another pork rind :-rest till healed. Or, soak the limb


COMMON DYES.
189
bing it in cold water ; cover it with cold water, and steep it
two hours ; then bruise or cut it, and turn on boiling water,
and steep it three or four days, and turn off the water by
pressure. Put the liverwort into a quart of fresh water, and
reduce it by boiling to about a pint. After strained and
cooled, it is free from any bitter taste, and makes a thick
mucilage. It is palatable, by adding sugar and lemon acid,
or white wine, where wine may be used ; and it is an excel-
lent demulcent nutriment in dysentery, consumption, and in
convalescence from acute diseases, especially after the
hooping cough, in which case its bitter need be but partially
extracted.
598. Bread Water.
Brown thoroughly thin pieces of bread on both sides,
without burning it, and turn boiling water over it and let
it cool.
599. Cooling Drinks.
Turn boiling water on preserves, roasted sour apples, or
lemons sliced ; or boil lemon juice in sugar and water.
600. Licorice, Flax-seed, Boneset, Pennyroyal, Mint, Balm,
and other Teas.
Put the seeds or herbs into a pitcher ; turn on boiling
water; cover and set it near the fire till sufficiently strong.
Mint tea is good for allaying nausea and vomiting. Seep. 194.
601. For a Cut.
For a slight cut, only put on dry linen lint, bandaging it
moderately tight. Uniting the lips with an adhesive plas-
ter, or by stiching, will make a cut heal more readily. In
slight cuts, the lint need not be removed. In others, after
two or three days, a plaster of basilicon, or some other
salve may be needed. Apply the salve, spread on lint, oi
a fine rag, directly; or over a thin dressing of dry lint.
602. Madder Red, and Crimson Dyes
For one pound of goods, allow three ounces of alum, one
of cream of tartar, and eight of madder. Bring to a scald-
ing heat, three gallons of water in a brass kettle : add the
17


190
COMMON DYES.
alum and tartar ; let it boil ; then put in the goods, and boil
them two hours. Take out and rinse them in clear water.
Empty the kettle ; put in again three gallons of water; add
the madder; (it may be tied up in a bag) rub it fine in the
water; put in the goods, and let them remain one hour in
the dye, which must not boil, but be kept at a scalding heat.
Keep the goods in motion, and when they have been in one
hour, let them boil five minutes ; then take them out, stir
and rinse them out well, without wringing, and dry them in
the shade. For a crimson dye, take for each pound of
goods, two and a half ounces of alum, and an ounce and an
half of white tartar ; put them in a brass kettle with water
enough to cover the goods ; boil them briskly a few min-
utes ; then put in the goods, washed clean and rinsed in
fair water. When the goods have boiled half an hour, take
them out without wringing, and hang them where they will
cool all over alike, without drying ; empty out the alum and
tartar water; put fresh water in the kettle, and for each
pound of goods, put in an ounce of cochineal, powdered
fine. After the water has boiled fifteen or twenty minutes,
reduce it to a lukewarm temperature, by adding cold water;
then put in the goods and boil them an hour and a quarter.
Take them out without wringing, and dry them in the
shade. Balm of Gilead blossoms, steeped in fair water,
then strained, make a pretty red dye for silks. The silk
inust be free of color, washed clean, rinsed, and boiled in
the strained dye, with a small lump of alum. For faded
fancy shawls and ribbons, use a carmine saucer, to color a
fine delicate pink ; the directions come with the saucers.
603. Blue Black Dye. ..
Wet in strong suds a pound of goods, and wring them
dry ; put into a thin cloth bag a pound of ground logwood,
and put this into sufficient vinegar or sour cider, to cover
the goods, and hang it where it will keep warm several
hours, boiling it a few minutes at the last. Put in your
goods, and let them remain in the dye two or three days,
without boiling, airing them daily. Take your goods out of
the warm dye, spread them evenly in the shade to dry, and
then wash them out in strong suds.


COMMON DYES.
191
604. Black Dye.
Take for a pound of goods a pound of logwood. Soak
the logwood in soft water over night; boil it an hour, and
strain the water. Allow for each pound of logwood an
ounce of blue vitriol; dissolve the vitriol in enough luke-
warın water to wet the goods ; dip the goods in ; when sat-
urated, turn the whole into the logwood dye. If the goods
are cotton, place the vessel on the fire, and let the goods
boil ten or fifteen minutes, stirring them constantly to pre-
vent their spotting. For silk and woolen goods, do not boil
the dye stuff. Only keep it at a scalding heat for twenty
minutes. Drain the goods without wringing, and hang them
in a shady, but dry airy place. When dry, put the goods
into scalding water, with one teacup of salt to three gallons
of the water. Let the goods be in it till cold, then hang
them to dry, without wringing, Boiling hot suds is the best
thing to set the color of black silk ; let it be in till cold
Sour milk is good to soak goods in, to set a black dye.
605. Slate Colored Dye.
Boil sugar-loaf paper with vinegar, in an iron vessel,
adding alum to set the color. This makes a good dark
slate color. Tea grounds, set with copperas, also. For a
light slate color, boil in a brass vessel, white maple bark in
clear water, adding a little alum. The dye for slate color
should be strained before putting in the goods. They
should be boiled in it; then hung out to drain and dry.
606. Yellow Dyes.
For a buff color, boil equal parts of common potash and
anatto in pure soft water. When dissolved, take it from
the fire ; put in the goods when cool, first washed free from
spots and color ; place them on a moderate fire, where the
goods will keep hot till of the shade desired. To dye
orange or salmon color, tie anatto in a bag, and soak it in
warm soft soap suds, till so soft you can squeeze enough
of it through the bag to make the suds a deep yellow. Put
in the articles clean and free of color, and boil them till of
the shade you wish. Have sufficient dye to cover the
goods, and stir them while boiling to keep them from spot-


SOAPS.
193
put this with a quart of boiling water ; dip in the articles
to be colored, previously cleaned and dipped in wum water.
If wished stiff put in a little gum-arabic.
609. Cold Soap.
Mix twenty-six pounds of melted and strained grease,
with four pailſuls of lye, made of twenty pounds of white
potash. Let the whole stand in the sun, stirring it fre-
quently. In the course of the week, fill the barrel with
weak lye. It is much easier than to make a lye of your
ashes ; while quite as cheap, if you dispose of your ashes
to the soap boiler.
610. Hard Soap.
Dissolve twenty pounds of white potash in three pailfuls
of water. With twenty pounds of strained hot grease, mix
the dissolved potash, and boil them till a thick jelly, which
is ascertained by examining a little of it taken out and
cooled. Take it off the fire, stir in cold water till it grows
thin, then add to each pailful a pint of blown salt, stirring
it well. Next day remove the lye, and heat it over a slow
fire ; boil fifteen minutes, and take it off. Put in a little
palm oil if you wish the soap of a yellow color, and pour
it into wooden vessels. When cold separate it from the
lye again, and cut it into bars. Place them in the sun a
few days to dry.
611. Windsor Soap.
To make the celebrated Windsor soap,-slice the best
white bar soap as thin as possible, and melt it over a slow
fire ; then take it off, and when lukewarm, add sufficient
oil of caraway to scent it, or any other fragrant oil. Pour
it into moulds, and let it remain five or six days in a dry
place.
612. Bayberry, or Myrtle Soap.
Dissolve two pounds four ounces of white potash in five
quarts of water ; mix with it ten pounds of bayberry tallow;
boil all over a slow fire till it turns to soap; add a teacup
of cold water ; boil it ten minutes longer ; turn it into tin
moulds for a week or ten days to dry, first scenting it with
any essential oil that may be preferred. It may be used in
17*


194
Soaps.
three or four weeks, but is better a year old ; is excellent
for shaving, for chapped hands, and for eruptions on the
face
613. Potash Soap. First rale.
Put into your soap barrel, sixteen pounds of clean grease,
sixteen of good potash; and a pail of boiling water. Stir
it thoroughly; and add, daily stirring it several times, a
pailful of cold or warm water every day, till full.
614. Cosmetic Soap, for washing the hands.
Take a pound of castile soap, or any other nice old soap;
scrape it fine ; put it on the fire with a little water ; stir it
to a smooth paste ; turn it into a bowl; when cold, add
some lavender water, or any kind of essence : beat it with
a silver spoon till well mixed; thicken it with Indian meal,
and keep it in small pots, closely covered ; exposure to the
air will harden it.
615. Superior Soft Soap.
Cut in small pieces, a pound and a half of bar soap, into
four quarts of rain water ; add four ounces of pure carbon-
ate of soda ; dissolve them over the fire, and when dissolved,
stir in one spoonful of salt :-very nice for woolens and
calicoes.
ruunurrum
615, a. Potato- Yeast Bread.
Put into the usual quantity of yeast for four loaves, eight boiled
mealy potatoes, mashed fine, adding enough water to make the
whole of yeast-consistency ; let it stand all night, where a little
warm ; and then rub it through a colander into your flour—much
improves the bread.
615, 6. Chicken Tea.
Take off the skin and fat; cut the fowl in small pieces, and
boil it till very tender, adding a little salt. Some boil, with it, a
little wheat flour tied in a muşlin bag. Skim off the fat, if any,
when done.
615, C.
Molasses, for all kinds of cooking, is much improved by boiling
and skimming.
615, d.
Use none but a silver spoon for Sweetmeats-dip, with it, your
jellies, while boiling, into glasses and moulds.


MISCELLANEOUS RECEIPTS.
MISCELLANEOUS RECEIPTS.
fect
616. To extract Tar, Paint, Grease, and Stains from Carpets,
and the finest fabrics, without injury to the texture, or to the
most delicate colors,-
Wet soft linen in camphine, and rub the soiled spot till restored; or, for
some articles, rub on beaten egg-yelk, dry in the sun, and wash.
617. To Preserve different kinds of Fruit through the Winter.
Take hard sound apples; wipe them dry, pack them in tight barrels, put-
ting a layer of bran to each of apples, so as not to let the apples touch each
other, and you may keep them will June. Keep the barrel in a cool place,
enveloped in a linen cloth, to prevent the apples freezing. Some lay mortar
over the top of a barrel of apples to preserve them. It draws the air from
them, and thus prevents their decay. Do not let the mortar touch the apples.
Lemons and oranges may be kept some months, by wrapping such as are per-
eparate soft papers, and securing them in glass jars, or per
fectly tight boxes, packed in white sand dried several hours in the oven after
baking. Cover each thickly, then cover the whole so. Close the vessel
tight, and keep it in a cool dry place. To keep grapes, pick them on a dry
day before quite dead ripe, reject the bad ones, lay the bunches in a glass
jar, sprinkle round each a thick layer of dry bran so they shall not touch each
other, put a thick layer on the top, and cork and seal the jar. By cutting off
the extreme end of the stems, on eating them, and placing the stems in sweet
wine a few minutes, they will so imbibe the wine as to restore the grapes to
their formei freshness. To keep green grapes, gooseberries, currants, and
plums, through the winter, fill junk bottles with the fruit, set them in an oven
six or seven hours after baking; when the fruit has shrunk, take from one
bottle to fill the others quite full. Cork and seal tight. To make pies of
them, put them in a tin pan, cover them with boiling water, stew soft, and
sweeten them. To keep ripe whortleberries and blackberries, dry them per-
fectly in the sun, and tie them in bags thick enough to exclude the air. Treat
them like the green fruit when used. Ripe currants dried on the stem, pick-
ed off, and put in bags, will keep good for pies all winter. They make a nice
tea for fevers, especially the hectic. They are excellent to counteract the
effects of opium.
618. To make Tomato Ketchup, and to keep Tomatoes and Lima
Beans through the Winter.
To one gallon of skinned tomatoes, put four spoonfuls of salt, four of black
pepper, three of mustard, half a spoonful of allspice, and eight pods of red
pepper. All the ingredients should be made fine, and simmered slowly in a


196
MISCELLANEOUS RECEIPTS.
pewter basin, in sufficient sharp vinegar to have two quarts of ketchup after
simmering it three or four hours and straining it through a wire sieve. Those
who like it may add two spoonfuls of the juice of garlic, after the simmering
is over, and the ingredients are somewhat cooled.
This is superior to West India Ketchup, is an excellent remedy for dis-
pepsia, may be used in a week, but improves much by age.
* Smooth ripe tomatoes may be kept fresh through the winter, by packing in
dry sand and keeping them in a cool dry place.
Pack Lima beans in a cask, with alternate layers of fine salt ; put a weight
on them, cover and keep them where cool and dry. The later the pods are
gathered the better.
619. Lemon Citron.
Turn water on nice fresh lemon peels, soak them till you can scrape al.
the white pulp off, then boil them till soft. Preserve them with half their
weight of sugar. They are a good substitute for citron.
620. Tarragon Vinegar.
Pick the tarragon nicely from the stems; let it lay in a dry place two days,
to a quart of the leaves put in a pitcher, turn three pints of vinegar; after
standing a week, closely covered, strain it; and when clear, bottle, and cork
it close.
621, A Cheap Water Filter.
Lay a thick bed of pounded charcoal on the bottom of a large common
earthen flower-pot, and over this lay a bed of fine sand about four inches
thick.
622. To Prepare Rennet.
Take the stomach of a calf as soon as slaughtered; do not wash it; hang
it four or five days in a cool dry place, then turn it inside out, slipping off all
the curd with the hand; put in sufficient salt with a little saltpetre, lay it in
a small stone pot, turn on it a teaspoonful of vinegar, sprinkle over it a hand-
ful of salt, and cover it tight. In six or eight weeks, cut off a piece four
inches square, put it in a vessel that will hold a pint and a half, add five gills
of cold water, and one of rose brandy, stop it close, and shake it when about
to use it. A spoonſul is enough for a quart of milk. Well prepared, in cool
weather, it will keep more than twelve months. Add, if necessary, more
water and salt, as you diminish it. For cooking, it is nicer if wine is sub-
stituted for the vinegar and water. The more common way is, to empty the
stomach of its curd immediately after the calf is slaughtered, to thoroughly
salt it inside and out, and to let it lay ir salt one day, and then to stretch it
on a stick to dry. When dry lay it avay, and use a little bit as wanted.
623. To clean Calf's Head and Feet. See page 15
624. To Corn Beef, and to " Salt in Snow."
Put to each gallon of cold water one quart of rock salt, one ounce of salt-
petre, and four ounces of brown sugar-(you need not boil it)and put in
your beef. As long as any salt remains undissolved, the meat will be su cet.
If any scum rise, scald and skim the brine, and add more salt, saltpetre, and
sugar. Rub a piece of meat over with a little salt, on putting it into the
brine. If the weather is hot, gash the piece to the bone, and put in salt. Put
a flat stone or some weight on the meat, to keep it under brine, and corar the
cask. Or thus, allowing to every four gallons of water two pounds of brown
sugar and six pounds of salt, boil it about twenty minutes, taking off the scum
as it rises. The next day turn it on your meat packed in the pickling tub.
Pour off this brine, boil and skim it every two months, adding three ou nces


MISCELLANEOUS RECEIPTS.
199
trying. Some preſer having the lard lay a day or two before trying it. It
should then be washed thoroughly in cold water. The leaves make the
nicest lard.
635. To Manage Bees.
The best mode known to the writer, is to make the bees a convenient snug
little bed-room near your own. In the end of your dwelling-house, or in any
of your out-buildings, make them a room with a number of shelves, having a
door for entry at pleasure; place a hive on one of the shelves; on the top of
this hive, or at its side, place another, or a box, into which the bees can pass
from the main hive, and which may be removed when full. They will sus-
pend the comb to the shelves when all else is full. Make an opening through
the outside of the building for the convenience of the bees going in and ou
Among others, the writer would take the liberty of referring to a Mr. Bra.
man, of Worcester, Mass. as having a good apiary of the kind described. See
others also in Chester. In this way there is but little danger of a colony's
being
on account of their weakness. As these little fellows are occa-
sionally pugnacious, and seem impelled by a kind of simultaneous family
impulse to make an assault upon their peaceable neighbors, the assailants
may be identified at their own homes, by the sprinkling a little flour over
them while in the act of robbery and murder abroad. But it is beyond the
art of man to mediate a truce. You must either take up the hive attacked,
or submit to its being plundered, and its inhabitants made prisoners of war.
The chance for the assailants to fall, on the battle field, is small.
636. To Make Cream.
Mix two teaspoonfuls of flour, the well beaten yolks of two eggs, and a tea.
spoonful of sugar, and turn on gradually a pint of boiling milk, stirring con-
stantly to prevent lumps. A very small bit of nice butter is sometimes added.
Or, for coffee, beat the white of an egg to a froth, adding a small bit of butter,
and turn the coffee to it gradually, that it may not curdle. Its taste is very
similar to that of fresh cream.
637. Yeast of Cream of Tartar and Salæratus.
Heat your oven; mix two teaspoonfuls of cream or Lanas "
at your oven: mix two teaspoonfuls of cream of tartar with one quart
of flour, then dissolve one teaspoonful of salæratus in warm water, and mix
it with the flour, adding water enough to make it soft dough. As soon as
our oven until suffici ently baked, and the
bread will be tender and of the nicest kind. Biscuit may be made in the
same way by adding a little shortening.
thorou
anea
LIIOOOVIC
ut 1
WILT
638. Tartaritc Acid Yeast.
Tartaric acid may be used in all cases for cooking, where an acid is
wanted. It imparts no other taste than that of pure acidity. In connection
with salæratus or soda, it makes a very quick and convenient yeast, for
raisin
and biscuit of all kinds ; for crust; and for griddle cakes.
Use equal quantities of each. For dough, put in a teaspoonful of salæratus
to a quart of flour. Then mould it up, putting in a teaspoonful of the acid.
Let it stand fifteen or twenty minutes, and bake. For griddle cakes, stir in
equal proportions of salæratus and acid, putting in the acid last, and imme
diately before cooking.
639. Gardener Flour Pudding.
Put a pint and a half of flour in a pan; add four well beaten eggs, a quart
of milk, and two teaspoonfuls of salt. Beat all together till thoroughly


MISCELLANEO
cirry
2
648. To make Wheat Starch.
Wash a peck of good pure wheat; cover it with water in a tub placed in
he sun : change the water daily to prevent its unpleasant smell; when the
wheat becomes very soft, rub it out in water, throw the husks into another
tub, let the white substance settle, turn off the water, put on fresh, stir it
well, and let it settle ; do this daily, till the water turns off perfectly clear.
Put the starch in a bag, and set it in the sun a few days; then take it out,
and dry it on platters.
649. To make Potato Starch.
Wash perfectly clean half a bushel of nice potatoes, grate them, wash the
pulp thoroughly, rinsing and straining it through a sieve; stir it well, and turn
off the water after the starch has settled. Add new water; next day stir
well, let settle, and turn off the water again, and thus till the water turns off
clear, adding a little bluing to the last. Collect and dry the starch.
650. To prepare Starch for Use,
Wet your starch gradually with cold water till it will readily pour, rubbing
it perfectly smooth with a spoon; stir it into boiling water, and let it boil five
or six minutes, frequently stirring it; stir in a little spermaceti, or stir it
with a candle; strain and use it.
Poland starch is made in the same manner. Muslins, to look clear and
nice, should be clapped dry while the starching is hot, then folded in a very
damp cloth till quite damp before ironing. Isinglass is a very delicate starch
for fine muslins; also rice. Some add a very little fine salt to starch.
651. White Apple Sauce. See Nos. 503 and 515.
Pare and quarter tart apples; put to them enough water to prevent their
buining, and boil till perfectly tender. Sweeten with sugar, and season with
grated lemon, mace, or nutmeg.
652. Opodeldoc.
Put into a pint of the spirits of wine, two ounces of camphor and a cake of
Windsor soap sliced fine; put all in a quart cup, cover close and set it in
boiling water, and let it remain till they are dissolved. Add two ounces of
the oil of origanum, and, when milk warm, a little salt.
653. Ox Marrow Pomade. See Nos. 722, 853.
Simmer 10 oZs. ox-marrow. Strain it on 10 ozs. castor oil. Beat together
till white as cream; if for hours the better. Add ounce and half essential
oils for perfume. Brandy and castor oil also good for the hair.
654. To Preserve Herbs.
Gather them on a dry day, just before blossoming ; suspend them, tied in
bunches, in a dry airy place, with the blossom end downwards ; wrap the
medicinal ones, when perfectly dry, in paper, and keep them from the air.
Pound fine and sift the leaves of such as are to be used in cooking, and keep
the powder in corked bottles.
655. To preserve Vegetables through the Winter.
Keep succulent vegetables in a damp, shady, cool place. Protect pota-
toes, turnips, and similar vegetables from the air and frost, by burying them
in sand. Potatoes will not sprout, it is said, if covered with charcoal dust.
It is also said that sweet potatoes will keep months thus,-packed in boxes
of dry sand, exposed to the influences of smoke.
18


206
MISCELLANEOUS RECEIPTS.
hours, then rub it between the hands. It will crumble away, without injury
to texture or color.
681. To extract Black Stains from Scarlet Woolen Goods.
Mix tartaric with water, to give it a pleasant acid, saturate the stains-(do
not touch the unsoiled. part)-rinse the stains in fair water immediately.
Weak salæratus water will remove stains caused by acids.
682. To extract Stains from Colored Silks and White Cotton
Goods.
Salts of ammonia, mixed with lime, will remove wine stains from silk;
clear ammonia, alcohol, and spirits of turpentine, will all remove stains from
colored silks. Durable or common ink spots may be removed, by saturating
them with lemon juice, rubbing in salt, and then placing them where the sun
will shine on them hot for some hours. Put on more lemon juice and salt,
as fast as it dries. Nitric acid is a good substitute, when lemon acid cannot
be had. Remove iron mould in the same way. Mildew and most other
stains can be removed by rubbing on soft soap and salt, and placing the stain
sun will shine on it, hot. Use the remedies in warm, clear wea-
ther, when the sun is hot. Sulphuric acid, diluted with water, is effectual
in removing fruit stains. Do not have it so strong as to eat holes; rinse in
salæratus, then in fair water. Soak colored cotton ink stained goods in tepid
sour milk.
683. To extract Grease from Floors, Silks, Woolen Goods and
Paper.
Rub floor grease spots with strong salæratus water mixed with sand. And
on those of goods and paper, grate French chalk very thick; (common chalk
is not so good)-cover the chalk with soft brown paper, and place on it a
moderately hot iron, not scorching hot, and let it remain till cool. If the
grease is not entirely removed, repeat the application of the brown paper and
a heated iron, until it is.
684. To cleanse Silk Goods.
Rub on silk cushions, or silk coverings to furniture, dry bran, with a woolen
cloth, till clean. Remove grease spots and stains as by preceding receipts.
Extract the spots of silk garments before washing. Use hard soap for all
colors but yellow; for yellow, soft soap is best. Beat the soap in hot water
till perfectly dissolved, then add just enough cold water to make it tepid ; rub
the silks in it till clean; take them out without wringing, and rinse them in
fair tepid water. Rinse them in another water-and for crimsons, bright
yellows, and maroons, add enough sulphuric acid to the water to give it an
acid taste. To restore the colors of the different shades of pink, put a little
vinegar or lemon juice in the second rinsing water. For scarlet, use a solu-
tion
r purples, blues, and other shades, use salæratus ; and for olive.
greens, dissolve verdigris in the rinsing water. Rinse fawn and browns in
pure water; dip the silks up and down in the rinsing water; take them out
without wringing, and dry them in the shade ; fold them while damp; let
them remain for the dampness to strike through all parts of them alike, and
then put them in a mangler. If you have none, iron them on the wrong side
with an iron only hot enough to smooth them. A little isinglass, or gum-
arabic, dissolved in the rinsing water of gauze, shawls, and ribbons, is good
to stiffen them. The water in which pared potatoes have been boiled, is an
excellent thing to wash black silks in. It stiffens and makes them of a glossy
black Beef's gall and tepid water are nice for restoring rusty silks ; and


MISCELLANEOUS RECEIPTS.
207
s0:1p suds answers very well. The silks look better not to be rinsed in clear
water, but they should be washed in two different waters.
685. To clean Silk and Woolen Shawls.
Pare and grate mealy potatoes, and put to a pint of the pulp two quarts of
old water. On standing five hours, strain it through a sieve, rubbing as
nuch of the potato through as possible. Let the strained water stand to
settle; when perfectly clear, turn the water off carefully from the dregs;
spread a clean white cotton sheet on a clean table, lay on the shawl to be
cleaned, and pin it tight. Dip a sponge that has never been used, in the
potato water, and rub the shawl with it till clean ; rinse the shawl in clean
water, with a teacup of salt to a pailful of water; spread it on a clean level
place, where it will dry very quick. If suspended io dry, the colors are apt
io ru. and make the shawl streaked. Fold it up while damp, let it lay half
an hour, and put it in a mangler; or wrap it in a clean white cloth, and put
it under a weight, and let it remain till dry. Grease spots, if any, should be
extracted before washing the shawl.
686. Carpets.
Take up and shake carpets that are in constant use, three or four times a
year. The dirt underneath wears them out very fast. Straw spread under
neath prevents their wear. To prevent moths, take up yo
year, if but little used. Sprinkle black pepper, or tobacco under your car-
pets to protect them from moths. When freed of dust, remove the grease
spots ; if soiled so as to need cleaning all over, spread them on a clean floor,
and rub pared and grated raw potatoes on them with a new broom. Let
them lay till perfectly dry, before walking on them. Some use beef's gall
for cleaning carpets. Wash straw carpets in salt and water, and wipe them
with a clean dry cloth. Some say, scour them with sand and water and a
little hard soap.
687. To renovate Rusty Italian Crape.
Dissolve in half a pint of skim milk and water an inch square of glue;
take it from the fire, rinse the crape in vinegar to clean it, then to stiffen it,
put it in the glue mixture, wring it, clap it dry, and smooth it with a hot iron,
first laying a paper over it. Saturate rusty crape by dipping it in gin; clap
it dry, and smooth it with a moderately hot iron. Italian crape can be dyed
so as to look as nice as new.
688. To clean Light Kid Gloves.
Rub them smartly with India rubber, magnesia, or moist bread. If soiled
beyond thus restoring, sew up the tops and rub them with a decoction of saf-
using a sponge. They will be yellow or brown, according
to the strength of the decoction.
Put on kid Gloves. Rub them with spirits of hartshorn; or with flannel.
dipped in milk, then rubbed on castile soap.
689. To clean Mahogany and Marble, and to restore Mahogany
Varnish.
Use no soap on them; wash them in fair water, and rub them till dry with
a clean soft cloth. A little sweet oil, rubbed on occasionally, gives them a
polish. Rub furniture with a cloth dipped in oil; then, with a clean cloth,
till dry and polished. Rubbing with sweet oil will restore the spots froin
which the varnish has been removed. White spots on varnished furniture
may be removed, by rubbing them with a warm flannel dipped in spirits of
turpentine. Remove ink spots by rubbing them with a woolen cloth, dipped
in the oil of vitriol and water. Be carefu to touch only the spots with the


208
MISCELLANEOUS RECEIPTS.
vitriol Rinse them with salæratus water, and then with fair water It is
said, blotting paper will extract the ink, if rolled up, and rubbed hard on the
spois. Mahogany furniture may be beautifully polished thus :--rub it with
cold drawn linseed oil; wipe off the oil, and polish by rubbing smartly with a
clean dry cloth. And marble may be cleaned thus :-pound, very fine, a
little stone blue with four ounces of whiting; mix them with an ounce of
soda dissolved in a little water, and four ounces of soft soap: boil all fifteen
minutes over a slow fire, carefully stirring it. When quite hot, lay it on the
marble with a brush, and let it remain half an hour; wash it off with warın
water, flannel, and a scrubbing brush, and wipe it dry. Some clean alabas-
ter and all kinds of marble, by mixing pulverized pumice stone with verjuice,
letting it remain several hours; then dipping in a perfectly clean sponge, and
rubbing the marble till clean. Rinse it off with fair water, and rub it dry
with a clean linen cloth.
690. To clean Knives and Forks.
Use finely powdered Bath brick to remove rust, and to polish steei uten
sils. Rub knives on a board with a thick leather cover over it fastened down
tight, applying a cork dipped in the powder, and moistened if they are spotted.
Do not wet them, only wipe them with a dry cloth. Wipe the handles with
a cloth rather damp, to make them smooth ; do not touch the blades, as it will
tarnish them. It will yellow ivory handles to dip them in hot water. If
yellow rub them with sand paper. If Bath brick does not remove rust from
steel, rub the spots with sand paper or emery, or rub on sweet oil and let it
remain a day, and then rub it off with quicklime. Clean thoroughly steel
utensils that are not in constant use; rub them over with sweet oil, and
exclude the air by a wrapper of brown paper-wrapping each knife and fork
separately.
691. To polish Brass, Silver, and Britannia Utensils.
Dip a cloth moistened with spirits, (oil will do,) into pulverized rotten
stone, and rub your brasses ; and then polish them with dry rotten stone and
a dry cloth. When brass utensils are not in use, thoroughly clean them with
rotten stone and oil, wrap them up tight to exclude the air, and keep th
a dry place. Polish silver with whiting or chalk pulverized. If spotted, rub
the chalk wet on the silver, and let it remain till dry; then rub it off and
polish with a clean dry cloth. Hot ashes will remove spots which chalk will
not. Rub Britannia, if spotted, with a flannel cloth dipped in sweet or lin-
seed oil, and then wash it in soap suds and wipe dry. Polish by rubbing
over, with a clean dry cloth, whiting, or chalk.
692. Cautions relative to Brass, Copper, and Glazed Earthen
Utensils.
Many lives have been lost in consequence of carelessness in the use of
these utensils. Thoroughly cleanse with salt and hot vinegar, brass and
copper, before cooking in them; and never suffer any oily or acid substance,
after cooked, to cool or remain in any of them.
693. To clean Stoves and Stone Hearths.
Put on varnished stoves several coats of varnish in the summer, to have it
get hard before used. Wash them in warm water without soap, and rub a
little oil on them occasionally. It will make them look nice, and prevent
the varnish wearing off. Black stoves that have never been varnished, with
black lead and British lustre. It will not answer if they have been varnished.
Mix them with cold water to a paste, rub it on the stoves, and let the paste
remain till quite dry; then rub the stoves with a dry, s:iff, flat brush, till


210
MISCELLANEOUS RECEIPTS.
702. Preservatives against the devastation of Moths.
Take woolen and fur garments not worn, late in the spring, and put them
in a chest with some camphor gum. Spermaceti is best. Tobacco and cedar
chips are a good preventive. When moths get into garments, hang them in
a closet, place a pan of coals in it, and make a strong smoke of tobacco.
703. To cleanse Vials and Pie Plates.
Cleanse bottles that have had medicine in thein, by putting ashes in each
immersing them in cold water and then heating the water gradually till it
boils. After boiling an hour, let them remain in the water till it is cold.
Wash them in soap suds, and rinse them till clear in fair water. Pie plates
that have been long used for baking, are apt to impart an unpleasant taste
on account of the rancidity of the butter and lard, imbibed. Put them in a
brass kettle, with ashes and cold water, and boil them an hour:
704. To make Sugar, or Honey Vinegar.
Dissolve one part of sugar with seven of water moderately warm; put it
in a cask; stir in a pint of yeast to every eight gallons ; stop it close, and
keep it in a warm place till sufficiently sour: or to one quart of clear honey,
add eight of warm water, mixing it well. After the acetous fermentation, a
white vinegar will be formed, in many respects better than common vinegar.
705. Lemon Pickle.
Grate the yellow rind from twenty-five fresh lemons; quarter them, leav.
ing them united at the blossom end, sprinkle salt over them, and place them
in the sun daily till dry; then brush off the salt ; put them in a pot with
pounded race and nutmeg, an ounce of each, a handful of scraped dried
horse radish, twenty cloves of garlic, and a pint of mustard seed. Turn on a
gallon of strong vinegar, cover the pot close ; let it stand three months ;
strain it ; and when clear, bottle it.
706. Stock, Prepared for Soups or Gravies.
Cut a knuckle of veal in slices, a pound of lean beef, and a pound of lean
ham. Put all in a pan, with three carrots, two onions, two turnips, two heads
of celery, and two quarts of water. Let them stew till tender, without
browning. Thus prepared, the stock may be used for soups, or for white or
brown gravy; if for brown, it must first be colored in the usual manner.
707. Sandwiches.
Cut, and spread neatly with butter, slices of biscuit, placing between every
two pieces, a very thin slice of tongue. Lean ham, or the white meat o.
fowl may be substituted for the tongue.
708. Rats, Cockroaches, Ants, Flies, Musquitoes, Worms.
In Rat paths, spread chloride of lime or fine potash. Also rub it about
their holes. For rats, too, and Cockroaches, mix two parts fine Indian meal
with three calcined plaster of Paris very fine. Pass them, inixed, through a
fine sieve. Place water near. Give too, wafers, or black hellebore root
with molasses. Red Ants can not crawl over a chalk mark. Give sulphur,
green sage or mint, or a bowl with pint of tar and two quarts hot water
Expatriate Musquitoes by a little spirits of lavender on a handkerchief or
sponge laid on your pillow. For Flies, a plate of cobalt and spirit; or black
pepper mixed strong with cream and sugar. For Worms in gravel walks,
sprinkle occasionally with weak brine.


212
MISCELLANEOUS RECEIPTS.
717. Creaking Hinges, Ironing Board, Sheets and Holders,
Mending,
Put soft soap on the hinges. Keep expressly for ironing, an ironing appa-
ratus ; cover with old flannel, and then with fine cotton, a board twenty-four
by fourteen inches, as a convenient appendage for the ironing of small
articles. Mend clothes before washing, except stockings.
718. Nice Orange Pudding.
Take one pound of grated sugar, half a pound of butter, a pint of cream,
six eggs, and a light colored orange that is not bitter; rub the butter and su.
gar to a cream: add the eggs, well-beaten, the grated orange, pulp and peel.
and then the cream. Stir the whole well, from five to ten minutes, and bake.
719. To clean the inside of a Stove.
Introduce the poker, or some convenient instrument, by removing the top
of the stove, or otherwise, and scrape the slag off, while red hot.
720. To make Metheglin.
Honey that is not fit for the table, makes good metheglin. The older the
honey, the greater its strength. Break and rub with the hands all the comb
that has any honey in it, into a tub of water, moderately warm; strain it
through a hair sieve into another tub; put into the liquor a perfect, new laid
egg, to try its strength; repeat the rinsing, squeezing, and draining of the
comb, till all the sweets have passed through the sieve, leaving part of the
egg floating above the surface of the liquor, as big as a twelve and a half
cent piece; and then boil it one hour in a brass kettle, skimming it well just
before it begins to boil, and occasionally, during the time of its boiling. Do
not let it boil over. Should it be about to go over, lay the tongs, with the legs
extended, across the kettle. Dip it, boiling hot, into a new white oak cask ;
fill it; bung it tight; place it in your cellar immediately, and do not stir it.
In a few months, or after it begins to ferment, it may be used : but no liquor
improves more by age. It is often recommended as a medicine; especially
as good for the lungs. Honey is also healing and good for them.
*721. To make Bees' War.
Take such of your comb as would not pass through the sieve, the skim-
mings of your metheglin, and all your dry comb, and melt the whole in an
iron kettle, with sufficient water to enable you to strain it. Have ready a
tub with some water, and a smooth board placed aslant in it. Dip from your
kettle standing on the fire, the melted comb into a bag, shaped to a point at
the bottom, and laying near the top part of the board; with a rolling-pin,
press the bag very hard, and thus force the wax through it. Lay the comb
by, and fill your bag again, and so on, till the whole has been pressed. The
comb may be melted over again, if not freed of all its wax, and again put into
the bag. Now skim all the wax from the water in the tub; melt it, (putting
t the bottom a little tallow, if you wish to have it look smooth and of hand-
some shape) and pour into moulds. When cold, scrape off the sediment
which adheres to the bottom. This may again be melted and shaped.
722. Certain cure for a Scald Head. See Nos. 653 and 853.
Clarify nice fresh lard by melting and turning it into rain water, nine
times, changing the water every time. Put it into a jar, and rub a little on
the head, two or three times a day. Simmer lard in brandy, as best hair oil.


MISCELLANEOUS RECEIPT's.
213
* 723. To keep Green Corn and Grapes, and to keep Things.
Strip off part of the husks; tie the others :ight over the tip end of the cob;
confine the corn in a tight barrel, with alternate layers of coarse salt; keep
it in a dry cool place, and it will be nice for new-year's. Pack grapes in
cotton. Keep crusts and pieces of bread in an earthen pot or pan, in a cool
dry place, well covered; fresh lard and suet, in tin vessels ; salt pork fat, in
unglazed earthen-ware ; yeast, in wood or earthen; preserves and jellies, in
glass, china, or stone-ware ; cabbages, buried in the ground, roots upwards;
salt, in a dry place; meal, in a cool dry place; ice, in the cellar, wrapped in
flannel ; vinegar, in wood or glass; bed linen, well aired; hair or straw
mattresses, for your children to sleep on ; milli, for them to eat; bed curtains,
at a good remove from the bed slept on-and keep boys where they should
he : girls too, studying Housewifery.
724. To Bone a Turkey, or any other Fowl.
Begin at the wing: with a sharp knife, carefully remove the flesh from the
bone, scraping it, without cutting it to pieces, downward as you proceed. Do
not tear or break the skin. If any breakages, sew them up before cooking.
Loosen the flesh from the breast, back and thighs. Draw the skeleton, by
the neck, from the flesh, as the hand from a glove ; and then restore the
shapeless mass to its original form by hard stuffing with force meat, or stuf.
fing prepared to the taste. Bake or roast it about three hours. If a turkey
it may be served up cold, -overlaid with droppings of currant jelly, some
slices of the same ornamenting the borders of the dish. A gravy may be
made of the giblets, wine and egg.
725. Pandoughdies.
Line your Pudding-dish, with a paste-fill it with quartered apples-make
it quite sweet, with half sugar and half molasses-add, for a large dish, a
snnnnful, half and half, allspice and cinnamon--fill it nearly full with water,
cover it with a thick paste ; and bake from three to four hours.
726. Turnovers.
Prepare your paste as for apple-pies, the apples too. Cut the paste in
wished-for size, lay on your apples, turnover the paste, uniting and pinching
together the edges. Bake or fry them. A good dessert, fried, with loaf
sugar sifted over while warm, or eaten with a pudding sance.
727. To keep Cheese.
Rub orer your cheeses with ham-fat, and wrap them in cotton cloth satu.
rated with the same. Pack them in a barrel with about three inches of
pine shavings under each cheese. with a layer over the top-most. Put in
the head, and place them where dry.
728. “ Soufle;" —New-Orleans Custards, or Pies.
Take eggs to the liking, mix the beaten yolks with milk as for custards,
sweetened and flavored t) taste; fill your dish half full, and bake; turn on
the beaten whites, and bown the top lightly, by holding a hot shovel orer
it or otherwise.
729. To Clean India-Rubbers.
Wash them in Soap Suds, or rub on a little Sweet Oil
19


614
MISCELLANEOUS RECEIPIS.
730 To fold a Single Sheet, so as to make two Letters.
Write your first page, for the first letter; and your third page, for the
second. Separate the fold, in each end of th
te the fold, in each end of the sheet, letting the middle
remain united, the length you wish your letters. Foid inward the separater
ends of the first letter, toward each other; and then fold it at right-angles,
in the usual way, turning the edge under, and sealing it. Superscribe ihis.
The other half sheet will be an envelope. The person to whom this fast is
directed, will, of course, hand over the enclosed.
731. Portsmouth Indian Bread.
A tin kettle, with a lid, will do to bake it in. But a mould with a tube
about two thirds the height of the mould, and open at the bott
Mix one quart of sifted rye flour with three of meal; wet this with milk or
water, adding a spoonful of molasses till a batter of moderate consistence;
pour it into your mould; set that in about two thirds its depth of water,
and steam it through the day; and let it remain till morning.
732. For Burn or Scald, and Chilblains.
Apply strong alum water. Keep it ready prepared, in a bottle. Apply it by
wetting a cloth-compress; and renew it till the inflammation is removed.
733. For Palpitation of the Heart.
Take ten drops of Traumatic Balsam, two or three times a day, on sugar
734. To cure a Cancer, by Extracting it.
Take oxyde of arsenic, and flower of sulphur, of each one drachm; sper-
maceti ointment, one ounce; add all together, and make an ointment, and
apply some of it, spread upon lint, to the ulcer, and let it remain twenty-
four hours. Then dress the ulcer with a little poultice, or simple salve. If
necessary, repeat it.
735. To cure the Bite of a Rattle-snake, or Mad Dog.
It is said, a strong decoction of the boiled bark of the root of the black
ash, if drunken, will cure the bite of a rattle-snake: also, if taken three
times a-day, a wine-glass at a time, for eight successive days, the bite of a
mad dog.
736. " Ravages of Mice.”
Would those who thus complain, just before the first snow-fall, remove,
with a hoe, the grass and leaves, but eighteen inches from the root of each
tree, they will not have cause, in the spring, to complain that the mice have
girdled their orchards ; nor, if they will close ſeed the tops of their grass,
that the mice have devoured the roots.
737. Lemon Mince Pie.
Boil two large lemons till the skin begins to crack ; squeeze out the pulp
and juice into a pint bowl of fine-chopped greening or other tart apples;
pound the rinds in a mortar, with brown sugar, till fine; add them, with a
pint of chopped raisins, or inixed raisins and currants, and from half to an
equal quantity of fine-chopped beef-suet as of apples; mix well, and make
quite sweet with sugar. If not moist enough, add a very little of the liquor.
Give it a rich paste. Improved by citron.
738. To Clean any kind of Silks, or Colored Goods.
Put an equal quantity of molasses, alcohol, and soft soap into a bottle •
snake it well, and apply it to the article, spread srmoothly and firmly, with
a sponge. Rinse it off with cold water, if necessary, and iron it, damp, on
the wrong side.
738.2. Buckwheat Cake.
To a scant teacup and a half flour, two cups molasses, two of cream, and
one of sour milk, add a little ginger and spoonful saleratus. Bake in a loaf


218
MISCELLANEOUS RECEIPTS.
757. Washington Citron Melon Sweetmeats.
Pare the melons, cut them in shape to taste, put them in a preserving
kettle, and cover them with cold water; throw in a little pounded alum, let
them boil till perfectly tender, and of a beautiful green. Take them out to
drain. Prepare the sirup by clarifying a pound of sugar to a pound of
melons. When quite cold, put them in jars, and pour the boiling sirup over
them, and seal them up for three days. Then pour on the boiling sirup a
second time. At the end of three days, pour on the boiling sirup a third
time. Seal them up, and set them in a cool place.
758. Clams and Crabs. 163.
Cut the hinge of the clam-shell with a thin sharp-pointed knife. Roasi,
take out, chop fine, season, then replace them in the one half their shell with
a paste cover, and bake. Very nice. So are crabs. Serve them hot.
759. Charleston Mode. To cook Plantains.
Peel them; put them into a tin pan, with sufficient water to prevent
burning; add a little butter and brown sugar: siſt on a
: sift on a little cinnamon ; cook
them in a stove or Dutch oven till tender, and then brown them.
760. For Rheumatism.
Take half a pound of sarsaparilla ; three ounces of mezereon ; three of
lignum vitæ chips; three of light-wood, (or pitch-pine knots,) and four of
sassafras root. Chip all these woods fine ; put them in three gallons of
water, and boil to one gallon. When cool, bottle it, adding to each, one
gill of good spirits, to prevent spoiling. Take one gill of the decoction
night and morning, with a teaspoonful of the volatile tincture of Guaiac.
761. Bowel Complaint.
Take half an ounce of rhubarb; half an ounce of calcined magnesia, and
two tablespoonfuls of loaf sugar. Rub these in a mortar, and put them in a
bottle. Add one teaspoonful of laudanum ; two of essence of mint; two
of hartshorn; one tablespoonful of red lavender; two gills of old brandy,
and four gills of water. Shake it well before using. Give a dessert spoon.
ful, night and morning. If the complaint be very bad, give it at noon also.
762. For Inflamed, or Weak Eyes.
Half fill a bottle with common table salt. Add the best of French brandy
till all but full. Shake it; let it settle, and bathe the outside of the eye
with a soft linen cloth on going to bed, and occasionally through the day.
A good application for pains and bruises generally.
763. A Styptic, which will stop the bleeding of the.
Largest Vessels.
Scrape fine two drachms of Castile soap, and dissolve it in two ounces
of brandy, or common spirits. Mix well with it one drachm of potash, and
keep it in a close phial. When applied, warm it, and dip pledgets of lint.


SUPPLEMENT.
FOR THE TABLE.
773. Tomato Beef.
With eight or ten tomatoes, stew slowly three pounds of beef, cut in slips.
Add salt, a little clove, and, just at taking up, a very little butter. A gill of
tomato catsup may be added. If liked, a chopped onion. Nice warmed
over.
774. Cream Tartar Biscuit.
Stir into a quart of flour two teaspoonfuls of cream of tartar and a little
salt; two spoonfuls of cream, or one of butter or lard ; and then stir in suf-
ficient warm milk to make a rather soft dough, adding a teaspoon of saleratus
or soda. Nice baked as tea-biscuit.
775. Cream Tartar Biscuit, without Milk.
Ruh perfectly smooth an egg-size piece of butter with a quart of flour and
a teaspoon of salt. Mix in two large teaspoons of cream of tartar. Then,
with the hand, stir in briskly, several minutes, a large teaspoon of soda or
saleratus, and a full pint of cold water. Add flour enough to mold smoothly;
and roll out the thickness of tea biscuit. If right, foaming light.
776. Boston Brown Bread.
Wet up as stiff as can well be stirred, with warm water, that in which
squash or green corn has been boiled, if at hand, three pints of Indian meal
with three of rye, a few spoonfuls of squash or pumpkin, half a teacup of
yeast, half one of molasses, and two teaspoons of salt, adding one of salera-
tus. Put in two iron or earthen pans, thickly buttered, and wetting the hand
in cold water, smooth it over. It will soon rise, and require long baking in a
hot oven.
777. Cheap Baltimore Pone.
Mix with Indian meal, wet so stiff with tepid milk or water as to be barely
able to stir it with a spoon, a little salt and yeast. Raise it light, and bake
778. Judson's Corn Bread.
Add the well-beaten yelks of four eggs to a pint of sour milk or buttermilk,
and briskly stir in a small handful of Indian meal. Add a spoonful of drawn
butter, and stir in, alternately, the reserved whites well beaten, and meal
enough to make a smooth batter of moderate consistence. Add a little sale
ratus, quickly turning it into buttered tins, and bake in a brisk oven.


222
FOR THE TABLE.
779. Pumpkin Bread. Nice.
Stiffen with Indian meal, stewed strained pumpkin, adding salt and yeast.
.
780. Mrs. Cushing's Sweet Potato Rolls. Extra nice.
Rub into three pints of flour very little salt, two spoonfuls of butter, two
of lard, and one gill of yeast. When light, rub in a large boiled sweet po-
tato while warm, and work out the rolls lighter, and bake about half an
hour.
781. Indian Loaf.
Stir together a quart of sweet skimmed milk, a full pint of Indian meal,
a handful of flour, a teacup of molasses, a little salt, and a small teaspoon of
saleratus. Bake long in a hot oven.
782. Quince Blamange. Extra. 493, 524.
Dissolve an ounce of clarified isingglass in a pint of quince juice; add
len ounces of coarsely powdered sugar, and stir gently, over a clear fire,
about twenty-five minutes, or till it jellies on falling from the spoon. Skim
well; then gradually pour the boiling jelly to a pint of thick cream, briskly
stirring till almost cold; and then turn it into a mold dipped in cold water.
783. Sponge Cake, No. 3. 267.
Put into a teacup of flour a teaspoon of cream tartar, and add the beaten
yelks of three eggs and a teacup of sugar. Mix well. Then add the well
frothed whites; and, lastly, half a teaspoon of saleratus dissolved in two
spoonfuls of milk. Spice to taste. Bake in a slow oven.
784. Mrs. H.'s Sauce for Sponge Cake.
To two eggs, well beaten, half a cup of butter, and a cup of sugar, well
mixed, pour a tumbler of boiling wine.
785. Burlington Love Knots.
Take three eggs, five spoonfuls of white sugar, halſ teaspoonful of salera-
tus dissolved in two spoonfuls of cold water, half egg-size of butter, and flour
enough to roll. Cut the sheet in slips, tie them in love knots, and fry in
pure white lard.
786. Cocoanut Cake.
Take one pound of pulverized loaf sugar, half a pound of butter, and three
quarters of flour, six eggs, and one large or two small cocoanuts, grated thin.
Cream the butter and sugar; add the yelks well beaten, next the whites
well frothed, and then the flour, mixing all well. When ready for the oven,
stir in the cocoanut. Bake in two long pans, as pound cake.
787. Clove Cake.
Cut up and rub a pound of fresh butter into three pounds of sifted flour,
adding gradually a pound of brown sugar, half an ounce of pulverized clores,
and enough West India molasses to form the whole into a stiff dough, mix
ing in at the last a small teaspoonful of saleratus dissclved in vinegar. Roll
out the dough into a sheet; cut the cakes with a lunbler; set them in but
tered pans; and bake about fifteen minutes. Will keep long.


FOR THE TABLE.
223
788. Mrs. Miller's Cream Cakes.
Take half a pound of butter, a pound of flour, teaspoonful of sugar, and
half one of salt. Rub them smoothly together, and stir into a quart of boil-
ing milk, stirring constantly over the fire like hasty pudding, till it cleaves
from the kettle. Set it aside to cool. When cool, break in ten or twelve
egys, two at a time, stirring with the hand barely sufficient to mix it, and add
a small teaspoon of saleratus dissolved in half a teacup of thick cream.
Drop on buttered pans, shape the tops with the hand in turban form, and
rub a beaten egg over them with a feather. Bake rather moderately about
twenty minutes. When done, open neatly one side with a knife, and fill it
with a rich boiled cream custard.
789. Cream Tartar Doughnuts and Biscuit. First rate.
Stir into a quart of flour two teaspoons cream of tartar and a little salt.
Rub in a spoonful of butter, or lard, or add two spoonfuls of thick cream.
Add also one egg, three spoonfuls of sugar, and half a nutmeg, with a tea-
spoon of soda or saleratus dissolved in a little hot water. Mix with milk
rather soft, and boil them like “ Yankee nutcakes."
Cream tartar biscuit made in the same way, omitting the egg, sugar and
nutmeg.
790. Bethany Doughnuts. Excellent.
Take flour enough to make them as for biscuit, one pint of lard, one of
yeast, one quart of milk, pound and a half of sugar, five eggs, and one spoon-
ſul of saleratus. With the yeast, and half the milk warmied, sponge the flour
over night. In the morning, or when perfectly light, add the eggs well
beaten, the sugar dissolved in the remainder of the milk, and the melted
lard. When sufficiently light, knead in the saleratus dissolved in a little
milk. Cut all before beginning to boil them.
791. Children's Cheap Cake.
Take a pint of molasses and half a pint of milk warmed together, a spoon
ful of ginger, a teaspoonful of cloves, a little butter, and a teaspoonful of sal-
eratus dissolved in a little of the milk. Mix all with flour enough to make a
dough, and let stand an hour. Roll out, cut in shapes, and bake.
792. Sweet Potato Pone.
Mix well three pounds of pared grated sweet potato, two of sugar, twelve
eggs, three full pints of milk, the grated rind and juice of a lemon, four
ounces of drawn butter, a spoonful of rosewater, little cinnamon and mace,
a nutmeg, and a teaspoonful of salt. Bake two hours in deep pans. Eat
cold, cake like.
793. Virginia Pone.
Stir into a quart of milk, three eggs, a little salt, a spoonful of drawn but-
ter, and enough siſted corn meal to make a thin batter. Bake quick in but-
tered pans.
794. Washington Cake.
Mix with a pound of flour, one of sugar, one of raisins, one of currants.
twelve ounces of butter, eight eggs, and two nutmegs.
795. Mrs. Wi's Fancy Cake.
Ruh six ounces of butter into a pound and a half of flour; add the well-
perten white of one egg ; twelve ounces of white sugar dissolved in a gili


FOR THE TABLE.
225
803. Effervescing Drinks.
Purchase in the proportion of one ounce of tartaric acid to two of soda.
Keep each closely corked As used, pui a small teaspoon of the soda into
two-thirds of a tumbler of water. Dissolve or mix it smoothly, and then
stir in briskly about half a teaspoon of the acid, and drink it foaming. Sirup
to taste, or sugar.
To make Seidlitz Powders, add Rochelle salts to the soda; and, to pre-
vent flatulency, also a little ginger.
Or, to make Quick Beer, add a little ginger and molasses before stirring in
the acid. Fruit Vinegar may be used instead of tartaric acid, for making
very nice effervescing drinks.
804. Cheap Apple Float.
Beat together, for fifteen minutes, one quart of apples, slightly stewed and
well mashed, three egg whites, and four large spoonfuls of sugar. Eat with
rich milk and custard.
805. Vermont Float.
Beat together nine egg whites, nine spoonfuls of powdered loaf sugar, and
nine of currant or any other jelly, gradually adding small portions of each
while continuing the beating. With two quarts of milk, and the reserved
nine yelks and seven other eggs, make a boiled custard, and serve it in
saucers with the float.
806. Ground Rice Flummery.
Boil five peach leaves, adding a teaspoonful of salt, in a quart of milk,
reserving enough to wet a full teacup of rice. When it boils, take out the
leaves and stir in the rice. After thickened, stir in a spoonful or two of
dry ground rice. Let it boil again till the dry rice is scalded. Pour it into
your mold, wet with a little milk or water. It will then turn out, if of
right consistence, in fifteen or twenty minutes. Serve with sugar and milk
or cream.
807. Frosting. 263.
Use none but new-laid eggs for frosting. Improved, in summer, by lying
awhile in cold or ice water before using. Pile the icing, after prepared, on
the top of the cake, and, with a broad knife, spread it downward.
808. To Bake Ham.
To prepare a ham for cooking, soak it in water according to its saltness,
neatly trimming it. Place the rind downward, in a paste of an incn thick.
Vnite and pinch the paste over the top of the ham, so as to prevent all
escape of gravy, and bake from three to six hours. Remove the crust and
sind. Or, nice.— Boil the harn till half cooked; remove the rind, cover it
with bread or cracker cruins, and bake in a moderate oven.
809. Trojan Hen's Nest.
Break evenly each end of about twelve eggs Blow the shells hollow.
Then fill them with warın blamange, and let be till cold. Line a dish with
jelly. Break off the shells. Lay in the fresh eggs. Give a border of fine
slips of lemon rind.
20


226
FOR THE TABLE. .
810, To Clarify Isingglass.
The purified isingglass needs no clarifying but for the nicest jellies. For
all other uses, only dissolve, skim, and strain it. Allowing one-fiſth for
waste, if two ounces are wanted for a dish, put two and a half in a pan;
stir with it a pint of spring water, with which has been gradually mixed a
teaspoon of the beaten white of egg. Heat slowly beside the fire, not
allowing the isingglass to stick to the pan. After a few minutes simmer-
ing, or when the scum is well risen, take it off. Continue to skim till none
appears. If more than wanted, reduce it by quick boiling. Strain it through
a thin cloth, and set it away for use.
Transparent, it may be mixed warm with the juice of fruits, sirups, and
jellies.
811. Philadelphia Kisses.
Stir quick and well together eight ounces of pulverized loaf sugar, three
well-beaten egg-whites, flavored with from one to three drops of lemon-
essence, and half a teaspoon of lemon juice, or to taste. Drop the mixture
on a white paper laid on a clean board, in equal quantities. Bake in a
very moderate oven till of a light brown. Lift them off with a broad knife,
and stick the broad edges of every two neatly together, egg-shape and size.
812. Boil Milk.
Milk is improved by boiling for puddings, pies, custards, &c.
813. Milk Porridge.
Make a thin batter with two spoonfuls of wheat flour or Indian meal, or
one of each ; turn it into a quart of boiling milk and water, pint each; and,
salting to taste, boil about ten minutes.
814. Common Omelel.
Beat very light from four to eight eggs, adding a little salt and some
finely-chopped parsley, if liked; fry it in butter and such sized pan as to
give the desired thickness till well risen, or from five to seven minutes;
slide it on a hot dish; fold it turnover-fashion, and serve hot.
815. To Fry Oysters.
Beat well two eggs, three gills of milk, two spoonfuls of flour, and some
bread or cracker crums, and fry in lard, after they are separately dipped, till
of a light brown.
816. Parsley.
For winter's use, select fresh sprigs; wash and shake them, and lay them
in a jar with alternate layers of salt. As wanted, throw them into cold
water to freshen.
To Crisp Parsley.- Place it dry from six to eight minutes on a sheet of
white paper in a Dutch oven before a lively fire, frequently turning it.
To Fry Parsley.—Throw it dry into plenty of butter or lard that is abou
boiling. Skim it out the moment it is crisp. Drain it on a cloth spread or
a reversed sieve before the fire. For Drawn Butter, cut the parsley very fine,
after boiling about ten minutes in salt and water, stirring it in as the butter
begins to draw.


FOR THE TABLE
227
PIES.
817. Montreal Macaroni Pie.
Steep in milk or water enough whole macaroni for a common sized baking
dish, till quite soft ; lay it crosswise your dish on a good paste; grate over
it four ounces of good old cheese ; add a pint of new milk, and bake about
half an hour.
PUDDINGS.
818. Augusta Cream Pudding. Delicious.
With a little salt, mix a quart of cream, four well-beaten eggs, and four
ounces of flour; adding a teaspoonful of saleratus. If milk is used instead
of cream, add four ounces of butter.
819. Cocoanut Pudding.
Cream four ounces of butter with a pound of sugar; add nine eggs,
twelve ounces of grated cocoanuts, tumbler of cream, and a gill of rose-
water. Bake about forty-five minutes with or without crust Some grate
in sponge cake or stale rusk.
ANOTHER.-To a grated cocoanut and its milk, add a quart of boiled
milk, five eggs beaten with a tumbler of sugar, an ounce of butter, two
spoonſuls of rosewater, and a little salt. Improved by substituting cream
for the milk, and three additional eggs. Sixteen egg-whites, one and a half
pounds sugar, one butter, three whole cocoanuts.
820. Boiled Cracker Pudding.
Put to four or five pounded crackers and a pint of milk ; salt, half a nut-
meg, and four eggs. Boil about an hour in a floured cloth, largely tied ; and
eat with cold sauce.
821. Loaf Pudding.
Put into boiling water, well salted, a baker's loaf tied in a cloth, and con-
tinue boiling an hour and a half, for a pound loaf. Serve with a cold pud-
ding sauce.
822. Quebec Macaroni Pudding.
Boil eight ounces of macaroni in a quart of milk till quite tender; line
your dish with a thick paste; put it in, and add half a pint of milk with a
little fresh butter; cover with a paste, and bake about forty-five minutes.
823. Nice way of Cooking Rice. 454.
Pick over and wash well a bowl of rice; let it lie an hour or more in two
and a half bowls of cold water; and then boil it in the same water till dry.
Take the lid off, and let steam a few minutes before serving.
824. Rice and Fruit Pudding. Plain and Good.
Boil, till very soft and dry, half a pound of rice in about a pint and a half
of water; stir in two ounces of fresh butter and three of sugar; simmer it
few minutes, and then turn it out to cool. Take enough red currants,
cherries, cranberries, or other tart fruit, to fill a rnoderate sized tart plate.
Allow from two to four ounces of sugar to a pint of fruit. With a part of
the rice line the bottom and sides of a deep dish; next add a thick layer of
the fruit and sugar'; then one of rice, and another of fruit and sugar alter.


MISCELLANEOU'S.
231
851. Cure for Wons.
Frequently apply strong salt and water.
852. Cheap Cement for Botlles and Jars.
Stir into one-third beeswax and two-thirds pulverized rosin, melted
together, enough brick dust, on moving it from the fire, to make the mixture
of the consistence of melted sealing-wax. Plaster it warm around jar cov
ers. Dip in corked bottles
853. To make French Pomatum. Nice. 653, 722.
Melt, without burning, beef's marrow over a slow fire ; strain it till pure
While cooling, beat in gradually half its measure of castor oil, or purified
lare. - To make the Hair readily Curl, rub into it beaten egg-yelk. Wash it
out with cold water. Put on a little pomatum.
854. Southern Yellow Pickles.
Take six pounds sugar, one ginger, one horseradish, eight ounces mus.
tard, five tamarisk, two pepper, and one of mace, with three gallons of vine-
gar. Quarter your cabbage, scald in strong brine, let lie one day, then place
it in the sun till crisp dry. Put it in vinegar to soak out the salt. Then
pack it in a stone pot, putting between the alternate layers the pulverized
and mixed spices, shred horseradish, tamarisk, and sugar. Cover with best
cider vinegar. See daily, for a week, that it stays covered. (May possibly
be improved by a few turning-offs and scalding:) Cover close: Keep pot in
the sun awhile; always in a dry place. Peaches, cucumbers, onions, pop-
corn ears just as the kernel begins to form, et ceteras, may be added, if pre-
pared in brine and then in vinegar. Should not be used under a year;-
will improve for many years.
855. Virginia Temperance Preserves.
Pickled Damsons. To every pound of damsons allow one of sugar, and
half pint of vinegar. Let five half pints of vinegar, two ounces of mace, one
of cinnamon, and one of cloves, just come to a boil; then turn them on five
pounds of fruit in same weight of sugar. Cover the jar. Six successive
days pour off and scald the sirup-skimming if necessary. The seventh
day, let fruit, spices, and all.come to a boil. Cover close: They will keep
years.
Peaches do in similar way. Prepare them as for brandy. Three pounds
fruit, so tender as to be pierced with a straw, to one of sugar: One pint of
vinegar to one of sirup. Spices to taste.
Quinces, ditto. The sirups excellent with ice-water, or effervescing drinks.
856. Charleston Pudding.
Three cups sugar, four flour, one milk, one butter, six eggs-parts beaten
separately, two teaspoons salæratus-siſted with the flour, one soda-dis-
solved with the milk last, and one wineglass of brandy. Seaspn to taste,
and bake like pound cake. Sugar and butter for sauce.
857. Norfolk Spoonful Pudding.
One egg-parts beaten separately, to spoonful flour; make thin batter with
milk, and bake in quick oven. Eat with sauce.
858. General Rule.
If a thing be worth doing at all, it is worth well doing :- best done, by self.
859. Punctuality.
Fifteen minutes before the time


234
RECOMMENDATIONS.
would recommend it to all housekeepers who would calculate the loss and
gain of living.–New Orleans Commercial Bulletin.
There is a recipe for every description of cooking, preserving fruits, mar
keting, making pastry, and destroying vermin, with a large amount of useful
and necessary information.—Daily Post, Troy.
It is altogether the best work of the kind that has fallen under our eye.-
Buffalo
“ The Improved Housewife.”—This is the title of an excellent Book of
Receipts, with engravings for marketing and carving, by a married lady.
Mrs. A. L. WEBSTER. It is published in Hartford, Conn., and sold by
the agent only. The receipts are simple, yet rich enough. It is cheap in
price, and a complete guide to comfort and economy. The work is univer.
sally commended.- Boston Times.
We find it to be invaluable in information of the highest importance to
housekeeping The receipts have been tried, and found to be excellent as
well as economical.- Pennsylvania Telegraph.
We commend it as a Class-book in all Female Seminaries, as well as a
standard work in all Family Libraries.-N. Y. Tribune.
The Improved Housewife is noticed by the ladies, the best judges of its
contents, as a real improvement on all other works of the kind.-Christian
Observer, Phila.
It is a neat, convenient volume, in which we find, in addition to the mere
details of the kitchen, a deal of sensible and very useful counsel and
information. Its design is rather to teach judicious economy, ihan to aid
useless and unhealthful extravagance.-Phila. Sat. Courier.
A very useful volume of receipts, and directions for the culinary depart-
inent of good housekeeping; and especially for those who would have iheir
food cooked well, at a small expense.—United States Gazette, Phila.
It is pronounced by a female friend to be the very best work upon the
subjects of which it treats that has ever been published.-North American,
Phil. The Perpetual Calendar is worth the cost of the book.–N. Y.J.of Com.
Most excellent.-- South Carolinian, Columbia.
This is the most modern publication we have seen on matters in which
every one has an equal interest. And, after an examination, we are satis-
fied that it surpasses all its predecessors as a practical guide to the head of
:he culinary department. It is the result of more than thirty-four years'


RECOMMENDATIONS.
235
experience of a lady, who is both theoretically and practically acquainted
with the subject which she elucidates for the benefit of others. Every pos-
sible manner in which flesh, fish, vegetables, fruits and breadstuffs can be
served up, to nourish the body or please the taste, are here brought to view
in a compendious form, and the instructions plainly given, in terms adapted
to the coinprehension of all persons. When generally known, this book
will be prized as an indispensable manual to every housekeeper.-Repub
lican Herald, Providence.
The Improved Housewife we believe to be the best work of the kind in
print; and one that should be in the hands of every family. We know
Miss Leslie's to be an admirable work on housekeeping ; but we have
always deemed her recipes to be too costly for general use. The work
before us bas met that great fault ; and Mrs. W., after an experience of more
than thirty-four years as a practical housekeeper in married life, has most
judiciously adapted her work to an every day family use. Besides, “ The .
Improved Housewife" contains, in one convenient book, what Miss Leslie has
spread over four books, and Makenzie over “five thousand receipts ;" and
nt under each respective head, in the one book, for the accomplished
housekceper. So far as merit is made the standard of comparison, it is the
cheapest book of its kind. - Wilmington Chronicle.
The Improved Housewife, published at Hartford, Conn., is well printed and
neatly bound. And it contains an immense amount of useful information to
housekeepers, in the way of directions for marketing, recipes for cooking,
for making preserves, pickles, pastry, &c., with a variety of miscellaneous
information. The volume also contains a variety of plates, with directions
for carving, choice of joints of meat, fish, &c. We have carefully lookea
through it, and we find that it has one great advantage over most works of this
description, inasmuch as its recipes are not expensive, but are calculated for
une kitchens of families in moderate circumstances. This work is not in
the hands of the booksellers, but is to be had of the agent only, who is now
in Montreal.-Montreal Courier.
Of“ The Improved Housewife" we feel warranted in stating that it richly
merits the rapid sale it has met with. And, no matter how many cook-books
there may be in the house, this one book will more than supply the place of
all; and without it you are “poor indeed.” It is compiled by a married
lady, mostly from the result of her own personal experience as a house-
keeper for the last thirty-four years. No housekeeper ought to be without
it. And many a young married man would find his purse heavier at the end
of the year, would he but make his better half a present of this truly valua-
ble work, and thus enable her to stop the leaks in the kitchen, that sieve to
a man's fortune.-Morning Telegraph.
This book was written by one experienced in housewifery, has been
practically tested, and the universal testimony is, that it is the best book of
the kind. It contains full directions for every thing in the culinary line. Its
superiority consists in its combining economy with good cooking.--Herald.
It is of essential use to the information and economy of all classes.-Cres-
cent City, N. Orleans. A most excellent work.-Picayune. We add our con-
currence to the variety and multiplicity of editorial notices of The Improved
Housewife throughout the States, as the best work of its kind.--Quebec Gaz


236
RECOMMENDATIONS.
“There is no branch of learning to which so strongly applies what Cicero
says in praise of letters, as this of cookery. Evidently, therefore, it must
claim precedence over them all :
•Hæc studia adolescentiam alunt, senectutem oblectant; secundas res
ornant, adversis perſugium ac solatium præbent; delectant domi, non im-
pediunt foras : pernoctant nobiscum, perigrinantur, rusticantur.'” Nothing
can be better:- National Intelligencer:
We desired some practical housekeepers to examine this work and give
is their opinion of its merits. In their opinion it is decidedly the best work
of the kind. The receipts are simple, yet rich; and when tried, will be
found economical and excellent.
We recommend it to all who wish to live well, in health, peace and plenty.
New Orleans Presbyterian.
A new edition of Mrs. Webster's Improved Housewife. Its pages possess
a fund of information which cannot fail to be of great service to every mis-
tress of a family.- Washington Union.
The best work of its kind. It is preferred to Miss Leslie's for being less
extravagant and better adapted to an every-day use :-also, to Makenzie's five
thousand receipts; and it contains some hundred more receipts than the
Carolina Housewife, and a much greater variety of aatter, with a complete set
of engravings for marketing and carving. So far as real merit is the test
of worth, it is the cheapest book of its kind.-- American Beacon.
We can utter no praise of this work which will not be a repetition of
corcmendation already expressed.—Danbury Times.
We have examined it. Think it the best compilation we have seen
Have no doubt its purchase would, in any family, effect a considerable sa
ving, besides adding to the comfort of a family:-Christian Visitor St. John
New Brunswick.
It appears to be an exceedingly useful publication.-- British North Ameri-
can, Halifax, N. S.
Besides its general contents, we have abundance of Miscellaneous Re-
ceipts for the sick and the healthy, and a Perpetual Calendar, very curious
and useful for reference.-- Toronto Patriot, C. W.
We have no hesitation in recommending it as the most comprehensive of
the kind that we have seen.- British Colonist, Halifax, N. S.
The receipts generally, are plain, and adapted to the means of persons
of moderate circumstances, who would like to live well, but not extrava-
gantly.--Halifax Sun, Halifax, N. S.
There is hardly any thing pertaining to cookery or other“household good,
for which instruction may not be found here.-Christian Mirror, Portland
Maine.
By the by, next to having any thing to cook, and the knowing how to cook,
is-a time to cook-and, a time to eat ; for the finding of which, and the only
time to got married, see Perpetual Calendar--and the Bridal Hour
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