a = ae antes, vee iy es Seren : Arai on a i ee hea Ne? ce hia eo p TH YOUNG WIFE'S COOK BOOK. WITH RECEIPTS OF THE BEST DISHES FOR ,BREAKFAST, DINNER AND THA. CONTAINING ALSO A LARGE NUMBER OF NEW RECEIPTS, FOR COOKING AND PREPARING IN ALL DIFFERENT WAYS: SOUPS, POULTRY, PUDDINGS, FISH, GAME, PIES, OYSTERS, TEA CAKES, PASTRIES, TERRAPINS, JELLIES, DESSERTS, _ LOBSTERS, HOT ROLLS, CAKES, MEATS, PRESERVES, BISCUITS, OMELETS, SALADS, PICKLES, . MEAT PIES, STEWS, SAUCES, ETC, WITH MISCELLANEOUS RECEIPTS AND INVALUABLE HINTS TO WIVES IN EVERY ARTICLE OF HOUSEHOLD USE. BY THE AUTHOR OF “THE NATIONAL COOK BOOK.” The receipts contained in ‘“‘The Young Wife’s Cook Book,’’ have been thoroughly tested by the author for many years, and will be found to be invaluable to every Housekeeper. No Wife, nor indeed any Lady, or any Family, should be without a copy of ‘‘ The Young Wife’s Cook Book.” PL LS PHILADELPHIA: ‘T. B. PETERSON & BROTHERS; i 306 CHESTNUT STREET. ate t 742.03 3 | SIRTHE SL NN SWOT: tof , (ee ee eeILeGn & Gua &3 OF y € Lh ke Oe : ie . ‘ Ss Tadé ETUMIOda BTW AAT! > AT UATE ‘ ae LALA AEA . faMUA BORK A MOG es fe a Ee. 7 (UOF erred. 1 . : ote te ern > apa - Entered aoraing to Act of Gohgirbsh ts in the year 1870, ve ‘s pate te e, B. PETERSON & BROTHERS, 21 has wh In the , Clerk's Office of the District Court of the United. Stake and for the Eastein District of Pennsylvania.” Oe ee oth Ts in Wa th : { ‘ JA ARGS EL = LY { i ; & +h a) it t J hist LA PRE FAC E. Hi THE Young Wife’s Cook Book will be found to contain a carefully prepared system of cooking, comprising receipts for preparing everything suitable to go on any one’s table, as well as for preparing good and tempting dishes from cold meats, vegetables, and pud- dings, which may be served with all the warmth and appetizing appearance of the original dish. Every housekeeper must be aware that no previous book upon cooking has been given containing satisfactory infor- mation upon this point. That this subject is important, will be recognized when we think that there are none but the families and-houses of the wealthiest who do not, as a general rule, have roasts, as well as other eatables, sent to the table twice and even thrice. How much more acceptable, then, 19 ~ . 20 PREFACE. _ to our luxurious American taste, would be a warm, savory dinner, prepared from these materials, than the everlasting “ cold shoulder.” We give also to our readers numerous receipts for preparing for the table the sec- ondary parts of animals—such as the heart, liver, tripe, feet, etc., and compounding from these usually cheap portions many dishes which will rival the great joints, and win the suffrages of those who are tired of the endless succession of beef, mutton and chicken. It has been thought advisable, therefore, to give in this work a collection of plain and useful receipts, selected from family MSS., having been tried and vouched for by those from whom they have been ob- tained. It is also enriched by the contribu- tions of many foreign friends, who have given us the opportunity of verifying the saying that America has no national cuisine, but assimilates to herself the experience of a PREFACE, ii every nation, to prepare the abundance of riches that a kind Providence has showered upon us. We recommend, particularly to young housekeepers, a profound study of our Housewifery department. The hints are not only invaluable, but have been well tried and their worth ascertained. Indeed, the contents of our whole book are entirely new, and useful information will be found upon each and every page, tending to sim- plify labor, and to increase the comforts of any one’s home. Though it 1s not desirable, in this enlight- ened age, that ladies should, like their great- grandmothers, devote themselves exclusively to household duties, yet a thorough knowl- edge of domestic management is not incom- patible with the cultivation of the mind, or the practice of those accomplishments which adorn the sex. On the contrary, this knowledge encourages them to all the studies and pursuits which tend to make 99 PREFACE. home happy. The useful instruction so necessary to attain this great aim of life is rarely supplied at school, or at home, to girls at that early age when the mind is ductile, and the frame active; and conse- quently, in mature years, the attempt to ac- quire new habits is frequently irksome and mortifying. | Let every young wife and mother remem- ber her serious responsibility, and take care that the husband and the children find their home to be truly the haven of refuge from temptation—the calm resting place from labor and care—and the bright and cheerful abode of comfort. Good sense, good humor, and good principles are the — spells that diffuse cheerfulness and peace around the hearth of the poor as well as the rich ‘man. Intellectual attainments, and_ bril- liant accomplishments, are agreeable fireside companions; but any woman, if she earn- estly determines to do her duty faithfully and pleasantly, may make her humble fire- PREFACE, 23 side as happy to her husband, children, and friends, as the brilliant drawing-room. In the management of a household, as well as in the regulation of the human mind, it is attention to the smaller daily duties which forms the sum of usefulness and happi- ness. Domestic comfort may be equally attained by all classes—provided, always, that the expenditure does not exceed the means, and that cheerful exertions are used to make the best of the means. | The mistress of a family should always remember, that the welfare and good man- agement of the house depend on the eye of the superior—and consequently that nothing is too trifling for her notice whereby waste may be avoided. If a lady has never been accustomed, while single, to think of family manage- ment, let her not on that account fear that she cannot attain the art. It is certainly desirable to proportion the 24 PREFACE. style of living as well to the fortune, as to the position in society; but if the two can- not be made to agree, justice demands the sacrifice of such appendages to station as are inconsistent with the means. The expenditure must be earefully con- sidered, and retrenchment made on such articles as will least affect the comfort of her family. Every woman who earnestly sets about it, may live within the means. An excellent common-sense maxim in house- hold management, as well as in important affairs, is, “ Begin nothing without steadily looking to the end.” A prudent housekeeper will always pro- vide in time everything that is actually wanted; but will never be tempted to buy what is not wanted, and then try to find a use for it. | She should never allow hurry or bustle to be the practice of the household, or nothing will be well done. It is unnecessary for any woman to say ~ PREFACE. 25 she has not time to perform some important duty. A due arrangement and economy of time leaves opportunity for all things needful. Economy is an arrangement of order of things to produce a certain result. There- fore, ho economy can be so important as the economy of time, the most precious posses- sion of man. A little reflection in the morning will enable mistress or servant to make due ar- rangements for the employment of the day before her, so that not one moment shall be misspent—the important duties to be per- formed at regular and stated periods; the lesser occupations to be introduced to fill up the disengaged spaces. . In the pursuits of the mistress of a family there may be, however, unavoidable inter- ruptions—vrsitors; unforeseen domestic af- fairs; or accidents. But for these a well- regulated mind is ever prepared. Idle visit- ors must and will infest the homes of the 26 PREFACE. industrious, but the time need not be wholly lost. A piece of needlework, knitting, or even some simple household occupation may be carried on without offence to the visitors, and may, on the contrary, afford them a very useful lesson. On the mutual duties of servants and employers, we may say, that, in general, moderate demands and judicious forbearance produce respectful obedience. Servants should always remember that their services are only the just payment for their wages and support, and should scrupulously render them. But the attachment of a servant to a family can only be bought by mildness, forbearance and kind words—to them. CONTENTS: / SOUPS. Halibut, Py e e e e 63 > ALSORH. ie ela, etl, 1 ee oe ea No 3 eet Ws a To cure "shad, Sa Seas 65 Ege Tg Shad roasted ona Hoard; 66 Beef soup, . .°. . . 41 B roiled shad, . . . 66 Acheap soup, .. . 43 Shad, souced, Shlies # Jase Sago soup, . . - . | 44 B BII6d BAY eigen, es) ¢. hove Soup of beef’s heart, - 45 | Fica shad, tei petite agin Veal soup, . - 45 Soup from calf’s feet, ay | Potted shad, , tr 10e9 4 oH White potted shad, gj OF Mock turtle soup, . . 47 Brisd wack ae in and White soup, . . 49 White sou without poptod rook, ; sdk P Gold boiled tock/fish, ». 72 meat, +. ©. o O¥5O , Cold rock fish, souced, . 73 ana ‘gumbo, mar & + Boiled herrings, bi 73 tdi Me ABO igi Potted herrings, . . . 74 pe a hose ag Bhs ; a Horring {fled, oii we pay b8 Roclanw (“°° 4 | Fresh herrings, . . « 75 pee LS ay Sah Md toa, 55 Baked herrings, ese 448 tid ane > * * * * ge@| Croquettes of fish, . . 17 . io saan ei ill A nice way of serving Soup without meat,... 57 Ep guy wind af cold nd al ti an fish with stale bread, . 78 9 e *e Green pea soup without, cael ac ae toatl 3 79 meat,- . . . 58 Another ‘soup of rier Pores eae ue, % a : er eee id ee 2, % pe A nice dish from frag- ments of cold fish, . 81 Fried oysters, . . . 82 é FISH, OYSTERS, ETC. Pickled oysters, No.1, 83 Fish asfood; . . . . 60 4g No. 2, 84 FiaDpuriter «as Pa: Oyster omelet, No. 1, 8&5 Economical mode, of ss No. 2, 86 cooking salmon, . . 62 ee “s No. 3 86 (27) 28 CONTENTS. Scalloped oysters, . . 87| Beef hashed, a la Fran- Stewed oysters with gaise, . cream, . - «+ 88|Cold beef with pota- Plain oyster patties, - | 88 toes, . . Oyster pie, . . - - « 9O0/A dish from cold beef Terrapins,. . »« + ». 92 and mashed bane Lobster salad, . . » 92] Minced beef, . To make a nice relish Cold beef or mutton out of fragments of with poached eggs, cold lobster or crab, 93] Economical stew, ' sah Lunch from cold roast 7 bee f, e i a see By CAME, “ Rissoles” of cold beef, or mutton, or veal, . . Meats, °..°..° sf » 2 0s -20 [Ab migg diame from cold Boiled meats, . 96 beef, with mashed Beef.—Roast beef, ribs, potatoes, or sirloin, . 97 | Method of dressing aaa Baked beef, and “"York- sirloin of beef, shire pudding, 99 | Cold potatoes and beef, Beef, a-la-mode, No. 1, 100 a ~ No. 2, 101 Boiled corned beef, meNo.1,*. 102 Corned beef, No. 2 103 Roasted beef’s tongue, 104 Beef’s heart, stuffed, . 104 Beef, like game, . 105 Italian beefsteak, 106 Stewed beefsteaks, . 106 Beefsteak with oysters, 107 Beefsteak with potatoes, 108 Fried beefsteak with wine, . . * aUU Beefsteak fried, - 6 a. AOD French stew, No. Loo eee iM se nO 2, 111 Beefsteak with cucum- bers, P Fem pb Beef’s kidney, fried, ay ea Nice patties from under- done beef, . . . . 113 Under-done beef served as steaks, . « 234 Broiled beef’s heart, Hashes, ae Cold beef, mutton, or veal, recooked, Turnovers of cold meat, ‘‘Toad in the hole” from cold meat, . .. Beef baked in forms, . A fricassee from. frag- merits of cold beef, Anice breakfast, lunch- eon, or supper relish, from potted cold beef, .. is w Pie made of cold raat beef, Pe Cold eer hashed with vinegar, is a0 seam Beef cakes, .. The only ‘‘ cold shoul- der’? which ean be shown to a friend without offence, . . Mutton cutlets with Portugese sauce, . Mutton chop, .. . Mutton chops with lemon, . . . « « 117 118 119 120 120 121 122 123 123 124 125 126 126 127 128 128 _ 129 130 131 132 132 134 135 136 CONTENTS. Irish stew, .°. » 136 | Minced veal, . . . . Curried boiled mutton, 137 | French stew of veal, . A very nice dish of cold Calf’s head stewed with lamb and cucumbers, oyster sauce, . . orspinach, . . . 138{| Mock turtle, of calf’s A nice hash of mutton, 139 hese igy deny Gentes . To dress cold mutton Sweet- bread fried, . Bulbs or veal, 139 | Friedsweet-breads, . Mutton hashed. i in ‘the Boiled sweet-breads. . style of venison, - 140|To fricassee sweet- Cold breast of mutton breads, . . ; or veal, me 141 | Roasted sweet- breads, Directions for selecting Sweet-bread pie, . . veal, , - 141] Stewed sweet-breads, . Method of re- dressing | Sweet-bread cutlets, . cold roast beef, mut- Calves’ brains fried, . ton, orlamb,. . 142 | Calf’s liver broiled, . A very nice dish of Pie of cold roast veal, mutton and mashed Pie of cold veal and pototoes, . (143 ham, Shilo 8t sen, he Cold mutton re- cooked To cook cold slices of with wine, .. . BAD POA) 2) cecd at fe) ica' f9 Very ni ce sausage balls Potato sausage, . « « frou knta mutton, . 144 Vealsausage, . Mutton pie with Potais A nice ragout of cold erubt,... - 145 OBL hs vit sirear cn mote Boiled leg of lamb, . 146| Pie or cola veal,, » « Cutlets of cold roast Broiled chickens, . . lamb or mutton, . 147| Fried chickens, . . Cold mutton minced, . 148} Chicken pot pie, . . Lamb stewed’ with Cold roast fowls fried, onions, . . 148 | A delicate dish from A nice ragout from cold cold fowl or veal, ROE a 149 | Patties from cold turkey Breast ‘of veal stewed or chickens, .. . BE Sialic. ceil ig . 150) Fricassee from cold A breast of veal. in boiled chickens, hodge-podge, . . . 151] Broiled cold chicken, Roast veal, . - 152) Very nice scallops from Baked fillet of veal, PES ts) cold chicken, . . . Fried veal with toma- An excellent hash from toes, . . 154 cold poultry, . . . Fillet of veal a-la-mode, 155 | Entree of cold chicken, Spicedveal, . . . . 156 turkey, or veal, ... Veal pot pie, . 156 | Ragout of livers of Scotch kidney- collops, 157| poultry, game ete., . 29 158 159 160 162 163 163 164 165 165 166 167 168 169 169 170 171 172 173 174 174 175 176 177 177 179 179 180 181 182 183 183 184 184 be 30 To roast a ie with oysters,. . oe Turkey hashed, . . Roast duck, . . + -« Roast goose, . Cold ducks stewed with red‘cabbage, . Cold duck stewed with peas, . ves Hashed cold duck, Giblet pie, Pes Giblet | pie — another way, . Fnglish giblet pie, ord Broiled pigeons, Imitation boned turkey, Croquettes of cold chicken, ° Croquettes of fowls, ‘ Partridges — stewed, broiled, or roasted, Roasted reed birds, . Rabbit a-la-frangaise, . Fricasseed rabbits, White fricassee of rab- bits, . Adie Aes Rabbit pot pie, pag Smothered rabbit, Best way of cooking . venison, Ame Venison steaks, . Hash of cold venison, A hash of cold venison, A nice pie from cold venison, ; A nice stew from cold venison, 4 Roast pig, Sag es Roast one, Sa cass Pork Steakar.. .- . Scrapple, No.1, *%. . 3 te Saag, Bin Minced pork cutlets, . Sausage meat, . . . Race ToGt cet ss eile Soused feet, . . . . 185 186 187 188 189 190 191 191 193 193 195 196 196 198 199 200 201 202 203 204 205 206 207 207 208 209 210 211 212 213 214 215 216 217 218 218 i a ra nN CONTENTS. Hog’s-head ‘cheese, « How to cookaham, . Boiled ham, . . 2 Glazed ham, . “ek Mode of re-dressing cold roast pig, A very nice entree from cold roast pig, . - Breakfast dish from cold bacon, : Steaks from cold roast pork, *.. Cutlets from cold roast pork, 4 A breakfast aish from cold roast pork, . . A pie of cold roast meat andapples, . . . Potato Kate,’ °° Potate lonvess Boiled potatoes, . os Fried potatoes, mae Potato salad, eo a ie Potatoes a-la-maitre d’hotel, a varie Cold © potatoes with spinach or cabbage, To improve potatoes of bad ‘quality, ~". *. Old potatoes to look like young ones,. . Spinach, No.1,. . . Oe Os ag ee Baked tomatoes, . . Tomato fricandeau, . — Tomato mustard, . . Stewed tomatoes, . . Baked tomatoes, . Tomatoes with cream RTAavy, sia) sees Celery sauce, . . Celery dressed as slaw, Celery stew’d with lamb Boiled dried beans, . Green peas, . . . Carrots a- -la-francaise: CONTENTS. Carrots with flavor, and carrots without, . Egg plant, . . Browned egg plant, . Mock oysters, . « « Mock oyster fritters, Corn oysters, «© 9). « Asparagus, .+ «© .« « Succotash, .« eucanrs Cold slaw, .:¢) 0) «.« Hot slaw, . The rhubarb leaf, . as a green vegetable, . Endive may be cooked as a dinner vegetable, Pea tops used as an or- dinary vegetable, A very nice and novel dish where water- cresses are plentiful, 246 247 248 248 249 249 250 250 251 252 252 255 256 PIES, PUDDINGS, DESSERT. Puff paste, : Festty, y+. ‘ Rhubarb. pie, or tart, . To prepare abe for pies, .. Apple tart with, quince, Apple pot pie, A nice way. to. serve ting remains of an apple pia, |.) «Hc. fil de Peach pot nies = Paste for dumplings perth outs ‘*shorten- ing,’ Cheap vega for duimp- lings, P Dumplings made with apples, .... Apple dumplings, No. 1, No. 2, Dumplings without paste, . ° Rich plum pudding, . 257 258 259 260 261 262 262 263 264 264 265 266 267 267 267 A delicious plum pud- ding without eggs, An excellent substitute for plum pudding at small expense, A nice way of warming and serving cold plum pudding, . To serve cold rice pud- ding, . An excellent pudding of pieces -of stale bread; etc., | French bread pudding, 254 | : Bread ‘pudding, A very nice pudding, made from. stale muffins,. . A pudding from. frag- ments of bread, To send. boiled rice to the table in the finest condition, a a? ae Glazed rice, . Rice balls, Ground rice puddings, A very nice and doa dish, . . Portuguese sweet rice, Boiled rice pudding, Rice pudding with fruit, ice fritters, No. 1, ft No. 2, P Treat Pudding, . Apple pudding, ... Swiss apple pudding, . .Guernsey pudding, Bread and SPU aE Enant sian fashion, French sean one of ap- ples, isto. 0: Ne Apple miroton, ofa Apples buttered, «he Apples with custard, . Apple Charlotte, . . Bakewell pudding,. . dl 270 271 324 324 325 326 327 327 328 329 329 330 330 331 332 833 334 335 336 337 337 338 339 340 341 34] 342 342 343 343 344 345 345 346 346 348 348 348 32 CONTENTS. Potato pudding, . 294| Snow balls, . . « Arrow-root pudding, Apple cream, . . . No. 1, 294| Orange cream, . . . Nos aes 295 | Frothed orange cream, Buttermilk pudding, . 296 | Orange cream for pud- Scotch pudding,. . . 296 ding, 8292990) Seats Cheshire pudding, . 297! Lemon cream, .°. . Cocoanut pudding, . 297 | Chocolate cream, . . Baked ‘cocoanut pud- | Mock cream, . Re aria . 298} Another way to rite Cocoanut pudding). » 299 mock cream, . °. Cocoanut balls, . . 300} Whipped cream, . . Gorn pudding, No. 1, . 300| Milanese cream, . * ae No. 2, 300 | Floating island, . . . Indian pudding, No. 1 301 | Cream trifle, ad No. 2, 302 | Blane mange, a- la-fran- maith pudding B02 |° “eaise, : PRY tea Fruitpudding, .. . 303) Blane mange, Peach charlotte, . . 5804) Blanc mange, Dutch, Lemon pudding, . . 3805; Lemon sponge, . . . German pudding, 306 Jam rolled pudding, 306 Boiled batter-pudding, 807 Cee el ee Black-cap pudding, 309 as i A pudding foraprince, 309! Jersey waffles, . . . College pudding, 310 | Rice waffles, 2.9. 6 Railway pudding, 811.| Wafites, “sips impos English molasses tok Quick wafiles, np ding, '' « . 312) Waffles without yeast, Wectoxia’ s pudding: 813 Wafers, .. ————— FRIED SHAD. 35. Cut your shad in half, wash it and wipe it dry, score it, and season with Cay- enne pepper and salt, dredge flour over it, | and fry it in hot lard. When done, put the two halves together, that it may assume the appearance of the whole fish. ‘THE YOUNG WIFE’S COOK BOOK. 69 POTTED SHAD. 86. Cut a shad in six or eight pieces, wash and wipe it dry. Mix one dessert- spoonful of ground allspice, half a table- spoonful of black pepper, and half a table- spoonful of salt—sprinkle a portion of this seasoning over each piece of shad. Put them into a stone jar, with enough good cider vinegar to cover them; cover the jar with a clean cloth, and over this tie closely several thicknesses of brown paper to keep in the steam; set it in a moderate oven and let it remain twelve hours. This is very good, but the fish is dark-colored. Tue SiotaruL MAN is a burthen to himself; his hours hang heavy on his head; he loitereth about, and knoweth not what he would do. WHITE POTTED SHAD. 37. Cut a shad in about half a dozen pieces, wash it and wipe it dry. Mix to- gether two tablespoonfuls of whole allspice 70. THE YOUNG WIFE'S COOK BOOK: and one tablespoonful of whole black pep- per; put one tablespoonful and. a half of salt over the shad the evening before it is to be potted; the next’ morning sprinkle over it half a teaspoonful of Cayenne pep- per. Place the shad in a-stone jar, and over each layer throw a portion of the grains of pepper and allspice, cover, it with vinegar, and set it in‘a moderate oven for twelve hours. “Sir,” said a fierce lawyer, “do you, on your oath, swear that this is not, your .handwriting ?” “T reckon not,” was the reply. ‘ Does it resemble your writing?” “ Yes, I think it don’t.” “Do you swear that it don’t resemble. your writing?”, “I do!” “You take your oath that this writing does: not resemble yours in a single letter?” ‘ Y-e-a-s, sir.” “ Now, how do you Imow 2? wate I can’t write, sir |” - FRIED ROCK. 38. Clean and score your fish, wash, and wipe them dry, and season well. with Cayenne pepper and salt. Let them stand at least one hour before they are cooked, THE YOUNG WIFE'S COOK BOOK. ria that. the seasoning may have time to pene- trate them. Have ready a pan of hot. lard, dredge flour over your fish, put them in the pan and fry them slowly, that they may be done through. They should be of a hand- some brown on both sides... All pan fish are fried in the same way. | _ Ir thy soul thirsteth for honor, if thy ear hath any pleasure in the voice of praise, raise thyself from the dust whereof thou art made, and exalt thy aim to something that is praiseworthy. BOILED ROCK. 89. Scale a rock, take out the eyes and gills, draw it, and wash it well. Flour a cloth, wrap the fish in it, and boil, it in plenty of water strongly salted. A com- mon-sized fish. requires about half a. large teacupful of salt. Place your fish-kettle over a strong fire, and when the water boils put in the fish. Let it boil hard twenty minutes. Take it out of the cloth carefully, 72 THE YOUNG WIFE'S COOK BOOK. place it on your fish dish, and send it to the table. Have egg sauce in a sauce boat. Mashed potatoes are an accompaniment to boiled fish. Garnish the dish with green parsley. If any of the boiled fish should be left from dinner, it may be spiced as shad, and make an excellent relish for breakfast or tea. COLD BOILED ROCK FISH. 4.0. Lay the fish ina deep dish. Put as much vinegar as will cover it into a kettle with some whole grains of allspice, a little mace and two or three cloves. Boil the vinegar and spice. Season the fish highly with Cayenne pepper and salt. Then pour the spiced vinegar over while boiling hot. When cold it makes a nice relish for break- fast. Any boiled fish may be prepared in the same manner, : WHEN Canning’s health was drunk, at the Minis. ter’s Blackwall dinner, he replied, ‘‘ Gentlemen, this THE YOUNG WIFE'S COOK BOOK. 48 is a fish dinner: so after sincerely thanking you for your good wishes, I do not see that we can do better than follow the example of the fishes, who drink a good deal, but never speak.” COLD ROCK FISH, SOUSED. 41. Extract the bones from the cold fish which may have been left from dinner. Season the fish with Cayenne pepper, salt, a few grains of allspice, one or two cloves, and a sprig of mace. Put the fish into a deep dish. Boil enough vinegar to cover the fish, and pour it over boiling hot. In twelve hours it will be fit for the table. “HAVEN'T you finished scaling’ that fish yet, Sam?” ‘No, master, ’tis a very large one.’ ‘Large one! why you’ve had time enough to scale a mountain.” BOILED HERRINGS, 42. Put them into boiling water with a wineglassful of vinegar and a tablespoonful 74 THE YOUNG WIFE'S COOK BOOK. of salt, and simmer ten minutes; serve on a napkin, with sauce in a tureen. POTTED HERRING. 43. Clean your herring, wash them well and wipe them ‘dry; then rub each one with salt and Cayenne pepper; place in your jar a layer of herring, then some grains of allspice, half a dozen-cloves, and two or three blades of mace; then put in — another layer of herring, and so on till all are in; cover the herring with cold vinegar, tie up the jar closely with several thick- nesses of paper, and set it in the oven after the bread has been drawn out; let it remain there all night. As soon as they become cold they will be fit for use. THOUGH sometimes small evils like invisible in- sects, inflict pain, and a single hair may stop a vast machine, yet the chief secret of comfort lies in not suffering trifles to vex one, and in prudently culti- vating an undergrowth of small: pleasures. since very few great ones, alas! are let on long leases. THE YOUNG WIFES OOOK BOOK. 75 HERRING, FRIED. 44, Scale, wash and dry your herrings well; lay them separately on a board, and set them to the fire two or three minutes before you want to use them; dust the fish with flour, and when your lard is boiling hot, put in the fish, a few at a time, and fry them over a brisk fire. FRESH HERRINGS. 45, Cut off the heads, and well clean the herrings; place them on a gridiron over a bright fire, and broil for ten or twelve minutes, according to size; serve very hot, with the following sauce in a tureen : Mustarp Sauce For Rep Herrinc.— Knead a dessertspoonful of baked flour and a teaspoonful of flour of mustard with three ounces of butter, and stir into a gill of boiling water; boil five minutes; add a teaspoonful of vinegar, and serve. 76 THE YOUNG WIFE'S COOK BOOK. AN Irish footman, who got a situation at the west end.of London, on entering a room where there was a vase of gold fish, exclaimed, “Well, this is the first.time I ever saw red herrings: alive. ” BAKED HERRINGS. 46. Take off the heads of six herrings ; put them into a deep dish and season with a saltspoonful of pepper, a teaspoonful of salt, a quarter of a grain of Cayenne, two cloves, four allspice, six pepper-corns, a blade of mace, half an inch of bruised ginger, and a teaspoonful of grated horse- radish; add a gill of cold water and a gill of good vinegar. Bake in a slow oven for half an hour. Serve cold, with the sauce strained, and a teaspoonful of finely chopped. chives added. ‘Boy, how did you manage to get such a big string of fish?” “TI hooked them, sir!” THE YOUNG WIFE'S COOK BOOK: 17 CROQUETTES OF FISH. 4.7. Take dressed fish of any kind, sepa- rate it from. the bones, mince it with a little seasoning, an egg beaten with a tea- spoonful of flour, and one of milk; roll it into balls; brush the outside with egg, and dredge it well with bread. crumbs; fry them of a nice color; the. bones, heads, tails, with an onion, an anchovy, and a pint of water, stewed together, will make the gravy. Lobsters make delicate cro- quettes; in which case the shell should be broken and boiled down for the gravy. Dr. SHarp, of Hart Hall, Oxford, had a ridicu- lous manner of prefacing every thing he said with the words, “I say.” An undergraduate having, as the doctor was informed, mimicked him in this pe- culiarity, he sent for him to give him a lecturing— which he thus began: ‘I say, they say, you say, I say, I say.” When, finding the ridiculous combina- tion in which his speech was involved, he concluded by bidding the young satirist begone to his room. 78 THE YOUNG WIFE'S COOK BOOK? A NICE WAY OF SERVING UP ANY KIND OF COLD FISH WITH STALE BREAD. A8, “Dip-a flat dish in hot water, to pre- vent cracking; grease it with butter, and sprinkle Cayenne pepper on it—then a thick layer'of stale bread, erated fine; upon the bread place a layer of fish, picked from the bones, and divided into small pieces; an- other layer of bread as before, with a little melted butter poured over it. Repeat: this process as often as required for the quantity of fish. Smooth the surface with a spoon, and sprinkle slightly with fine bread mixed with pepper. Place it in an oven for twenty or thirty minutes. Cold mutton may be served in the sameway. A FREeNcHMAN had heard the phrase, “ I’ve got other fish to fry,” uttered by a person who was in a hurry and did not wish to be detained. He. deter- mined to remember the phrase and its application. One day a friend invited him to go and walk; and, being otherwise engaged, he thought of the above expression, and gave it thus—‘‘ Excuse me to-day, sare, I must go and fry some fish!” THE YOUNG WIFE’S COOK BOOK. 79 FISH FRITTERS. 49. Take the remains of any fish which has been served the preceding day, remove all the bones, and pound it in a mortar. Add bread crumbs and mashed potatoes in equal quantities. Mix together half a tea- cupful of cream with two well-beaten eggs, some Cayenne pepper, and anchovy sauce, Beat all up to a proper consistency, cut into small cakes, and fry them in boiling lard. In one of our city schools, not many years ago, a member of the committee asked a member of a class which was under examination, ‘‘ What was the cause of the saltness of the ocean?” Soon one little girl, raised her head, flushed with. the dis- covery which had flashed upon her mind. “You may tell,” said the committeeman. ‘Salt fish, sir,” said the pupil. CAKES OR BALLS MADE FROM COLD COD FISH. 50. Take out all the bones, and mash it up with an equal quantity of potatoes. Season highly with Cayenne pepper and $0 THE YOUNG WIFE'S COOK BOOK. salt. Add as much beaten ege as will form a paste. Make it out into thin cakes, flour them, and fry them toa fine brown. Any cold fish may be dressed in this manner. IF order were observed for every one to mend his own heart or house, how would personal amend- ment, by degrees, produce family, city, country, kingdom reformation! How soon are those streets made clean where every one sweeps before his own doar ! ‘SALTED COD FISH. Bl. Wash it, and soak it all night. Boil it in fresh water until it is done, but du not let it fall to pieces. It should be served with mashed potatoes. It is usual to season with Cayenne pepper and mustard after it comes to the table. WueEn Lord Erskine was Chancellor, being asked by the Secretary of the Treasury whether he would attend the grand ministerial fish dinner at the end of the session, he answered, “To be sure I will; what would your fish dinner be without the Great Seal ?” THE YOUNG WIFE'S COOK BOOK. Sl A NICE DISH FROM FRAGMENTS OF COLD Bi ¢ FISH., 52. Take the cold fish, separate it from the bones, and cut into small pieces. Ob- tain oysters, in number proportioned to the quantity of fish. Stew them slowly in their own liquor for two or three minutes; take them out with a spoon; skim the liquor, and pour it into a basin. Put a bit of but- ter into the stew-pan, melt it, and add as much bread crumbs as will dry it up; then put the oyster liquor into the pan with the butter and crumbs, and give it,a boil. Put the cold fish into scallop shells. that. have been previously buttered and strewed with bread crumbs; add a couple of oysters to each ; divide the oyster liquor between the different shells, cover with bread crumbs, and drop bits of butter on the top of each. Then brown in a Dutch oven. The whole may be prepared at once in a large flat, dish, instead of the scallop shells. .Those who like a particularly keen relish may add 5 82 THE YOUNG, WIFE'S COOK BOOK. anchovy, catchup, Cayenne, grated lemon- peel, mace, or other condiments, to taste. THE prolificacy of edible fish, is a subject. fitted, for the most evident reasons, to call forth our wonder and thankfulness toward a beneficent Providence. Lewenhock, the physiologist, counted 9,384,000 eggs in a cod, 36,900 in a herring, 38,278 in a smelt, 546,681 in a mackerel, 225,568 in a flounder, 1,355,400 in a plaice, 100,000 in a sole, in a carp 3,685,760, and in a trench 300,000. FRIED OYSTERS, 53. Select the largest oysters for frying. Take them out of their liquor with a fork, and endeavor in doing so to rinse off all the particles of shell which may adhere to them. Dry them between napkins.. Have ready some grated cracker, seasoned’ with - Cayenne pepper and salt. Beat the*yolks only of some eggs, and to each ege add half a tablespoonful of thick cream © Dip the oysters, one at a time, first:in the egg then in the cracker crumbs, and fry them in plenty of hot butter, or butter and lard THE YOUNG WIFE'S COOK BOOK. 83 mixed, till they are of a light brown on both sides.. Serve them hot. PICKLED OYSTERS. 54. Have ready two and a half quarts of oysters, with a full pint of their liquor. To this quantity take one and a half pints of vinegar, two tablespoonfuls of salt, and a tablespoonful of mace, one tablespoonful of allspice, the same quantity of white pepper, and a teaspoonful of cloves. Put the vinegar, salt, and liquor on to boil, and when it comes to a boil, skim it; then add the spices, give it another boil up, and after this put in the oysters. Be careful they do not burn. They must be cooked over a quick fire. They must be served cold. A Foor boasteth of attainments in things that are of no worth: but where it is a shame to be ignorant, there he hath no understanding. 84 THE YOUNG WIFE'S COOK ‘BOOK. PICKLED OYSTERS. 55. Take one hundred oysters out of their liquor, and add to them as much water as there was liquor. Put them over the fire with salt to the taste, skim them, and as soon as they boil take them off. Have ready in a.pan one gill of vinegar, one tablespoonful . of allspice, one . table- spoonful of pepper grains, a little Cayenne pepper and mace, and half a gill of pepper. They should be pickled the day before they are eaten. After standing a few hours, if a scum should have risen on them, take out.the oysters, and strain the liquor. About six hours before they are to be served, slice a lemon and add to them. } : ONE of our young bloods, dining at 4 fishivnable hotel a few weeks since, was requested by a gentle- man to pass some article of food that was near him. “Do you mistake me for a waiter?” said the ex- quisite. ‘No, sir, I mistook you for a gentleman,” was the-reply. Hd 7 . THE YOUNG WIFE'S COOK, BOOK. 85 OYSTER OMELET, No. 1. 56. Beat four.eggs very light. Cut the hard part out of eight or a dozen oys- ters, according to their size, wipe them dry, and cut them up in small pieces, stir them into the beaten egg and fry them in hot butter. When the under side is brown, sprinkle a little salt and pepper over. the top, and fold one half over the other. Never turn an omelet, as it makes it heavy. Let not thy recreations be expensive, lest the pain of purchasing them exceed the pleasure thou hast in their enjoyment. OYSTER OMELET, No. 2. 57. Beat six eggs to a-thick froth, then add by degrees one gill of cream, and beat them well together. Season the eggs with pepper and salt to taste. Have ready one dozen fine oysters, cut them in half, pour _ the eggs ina pan of hot butter, and drop 86 THE YOUNG WIFE'S COOK BOOK. the oysters over it as equally as possible. Fry it a light brown, and serve hot. An omelet should never be turned. In a certain School, during the parsing lesson, the word waif occurred in the sentence. The youngest who was up, a bright-eyed little fellow, puzzled over the word for a few minutes, and then a bright idea struck him—‘TI can parse it, Posi- tive waif, comparative wafer, 8 a sealing- wax |” ' OYSTER OMELET, No. 3. 58. Light oysters chopped fine, six eggs, a wineglassful of flour, a little milk, with pepper and salt, to.the taste. Beat the eggs very light, add the oysters and the flour, which must be mixed to a paste with a little milk. Pepper and salt to the taste. Fry in hot butter, but do not turn it. As soon as it is done, slip it on a dish and serve it hot. The above is the usual mode of preparing oyster omelet. But the better way is to put your oysters in a stew-pan, set them over the fire, and the moment THE YOUNG WIFE'S COOK BOOK. 87 they begin to boil take them out, drain them, and dry them in a napkin. ‘They are not so watery when prepared in this manner, and consequently will not dilute the beaten egg as much as the former mode. When they are cold, mince them and pro- ceed as above. OnE of our writers asks what sort of animals are the laziest. We think it likely that oysters are, for they never get out of their beds till they are pulled out. SCALLOPED OYSTERS. 59.° Drain your oysters and season them with salt and Cayenne. pepper;. crumb some stale bread, and season it with salt and pepper. To each. gill of the bread crumbs add one hard boiled egg, finely chopped; butter a deep dish, strew in a layer of egg and crumbs, then a layer of the oysters, with some lumps of butter on them, then more crumbs, and so on till all are in. Puta cover of crumbs on the top. 88 THE YOUNG WIFE'S COOK BOOK Bake this-in a tolerable quick oven and serve it hot. Losr no time; be always employed in some- thing useful: cut off all unnecessary actions. STEWED OYSTERS WITH CREAM. 6O. Rinse one hundred oysters, and put them in a stew pan with the water which adheres to them; season them with salt and Cayenne pepper, and a very little mace. As soon as they begin to boil pour in half a pint of cream, and stir in half an ounce of butter rolled im a little grated cracker.. Let them boil once and serve them hot. PLAIN OYSTER PATTIES. 61. Make little round loaves, or take small French rasps—make a hole in the top of each, and scrape out a portion of the crumb.” Put some oysters into a stew-pan THE YOUNG WIFE'S COOK BOOK. 9 with, their own liquor, and add to them the crumbs of bread, rubbed or grated fine, and a lump of butter. Season with black pep- per and a sprinkle of Cayenne. Stew for five or six minutes, and then put in a spoonful of good cream. Fill the, rasps, or loaves, and cover with the bits of crust previously cut off. Set. them in an oven for a few minutes to crisp. Minced veal, lamb, poultry, game, etc., may be done in the same way as for paste patties. | “BRING in the oysters I told you to open,” said the head of the household, growing impatient. “There they are,” replied the country cook, proudly ; “it took me a long while to clean ’em, but I’ve done it at last, and thrown all the insides into the slop bucket.” “T KNOW a genius,” observed Meister Karl, ‘ who has an howdacious plan of opening. oysters. .He spreads ’em in a circle, seats himself in the centre, and begins spinning a yarn. Sometimes it’s a lion- slaying adventure—sometimes a legend of his love —sometimes a descent into the crater of Vesuvius. As he proceeds the oysters get interested; one by one they gape with astonishment at the tremendous whoppers which are poured forth, and as they gape my friend whips them out and swallows them!” 90 THE YOUNG WIFE’S COOK BOOK. “That'll do,” said Starlight, with a long sigh . dt | wish we had a bushel of ’em here now—they’d open easy !” | OYSTER PIE. 62. Take one hundred oysters out of their liquor, one at a time, so as to free them from any portions of the shell which might adhere to them. Drain, and place them between clean napkins, in order to dry them perfectly. Pour off half the liquor into a stew-pan, salt it to your taste, stir in one gill of cream, one ounce and a half of butter rolled in grated cracker, and a little Cayenne pepper. Boil two eggs hard, chop them up, and mix them with as many bread crumbs as will cover the top of your pie. Season the bread and egg with Cay- enne pepper and salt. Make a rich paste, line the sides of your pie dish, put in the oysters, pour the hot liquor over them, and strew the bread crumbs on the top. Cover the whole with a lid of paste. Cut - THE YOUNG WIFE'S GOOK BOOK: v1 an opening in the centre of the top crust, and ornament it with flowers or leaves made of the paste: Bake it and serve it hot. As soon as the crust is done take the pie out of the oven. A LEARNED CLERGYMAN in Maine was accosted in the following manner by an illiterate preacher who despised education :—‘“ Sir, you have been to college I suppose?” ‘Yes, sir,” was the reply. ‘“‘Tam thankful,” replied the former, ‘‘ that the Lord has opened my mouth without any learning.” “A similar event,” replied the latter, ‘took place in Balaam’s time; but such things are of rare occur- rence in the present day.” TERRAPINS. 63. Put the terrapins on in boiling water and let them boil ten minutes, take them out and with a coarse cloth rub all the skin off the head, neck, and claws, also the thin shell that may come _loose.. Then boil them in clean water, with a little salt in it, until the claws are perfectly soft. The time of boiling depends very much on the age of the terrapin; some 92 THE YOUNG WIFE'S COOK BOOK. take three hours. When they are soft, open them carefully, take out. the sand- bag, the spongy part, and the gall, which you must not break. Cut all the remain- — der of the terrapin in small: pieces, put them in a stew pan, and to each large terrapin take a quarter of a pound of butter, one wine glass of Sherry or Ma- deira wine, salt, black, and red pepper, and mustard, to suit the taste; also, to each terrapin, the yolks of two hard. boiled eggs, mashed to a paste, with a little butter. Mix the whole together, and stew fifteen minutes. Send them to the table hot. LOBSTER SALAD. - 64, One large lobster, three tablespoon- fuls of French mustard, or two dessert- spoonfuls of common mixed mustard, one gill and a half of vinegar, one gill and a half of _ oil, the yolks of five ‘hard THE YOUNG WIFE'S COOK BOOK. sb boiled eggs, salt. to taste, a small teaspoon- ful of Cayenne pepper, the inside leaves of two heads of cabbage lettuce. Cut. the meat and lettuce in small pieces. Boil the eggs hard, mash/ the yolks with a wooden or silver spoon.) | » Wao is he that hath acquired wealth, that hath risen to power, that hath clothed himself with honor, that is spoken of in the city with praise, and that standeth before the king in his counsel? Even he that hath shut out idleness from his house, and hath said, Sloth, thou art mine enemy. TO MAKE A NICE RELISH OUT OF FRAG- MENTS OF COLD LOBSTER OR CRAB. 65. “It often happens after lobster or crab suppers or luncheons, that legs and claws, and’ portions of the back are left untouched. Collect all. the fragments of fish, and put with them two blades of mace, a little pepper and salt, and a small portion of butter; the quantity of the latter must be proportioned to the amount 94 THE YOUNG WIFE'S COOK BOOK. of Jobster. Put these all together, and beat them into a paste ina mortar. ‘Take small jars and fill these with the prepared lob- ster. If there are any solid parts of the tail, which cannot well be reduced to a paste, they may be cut into small pieces, and set in the middle of the jars, and the paste poured over them. When the jars are nearly filled, press down the contents, pour over them a layer of clarified butter, . or lard. This will afford a nice relish * for breakfast, luncheon, or supper. If in- tended to be kept for some time, tie down with pieces of thick paper. _ A youne lady at a ball was.asked by a lover of serious poetry, whether she fad seen “ Crabbe’s Tales? ‘* Why, no,” she answered, ‘I didn’t know that crabs had tails.” “I beg your pardon, miss,” said he; ‘‘I mean have you read Crabbe’s Tales ?” ‘“‘T assure you, sir, 1 was not aware that red crabs had tails nor any other.” THE YOUNG WIFE'S COOK BOOK. 95 MEATS, POULTRY, GAME, - ETC. MEATS. 66. The finest grained beef is the best, the flesh is of a fine red, and the fat a light cream color, but not yellow; the fat, too, is solid and firm ; the lean of mutton should be of a red color, and the fat white; the lean of veal should be of a light color, and the fat white; the skin of pork should be of a light color, and if young it is tender; the fat should appear firm; a tender goose is known by taking hold of the wing and raising it; if the skin tears easily the goose is tender, or if you can readily insert the head of a pin into the flesh it is young; the same remarks will hold good with regard to ducks; young chickens may be known by pressing the lower end of the breast bone ; wail it yields readily to the pressure they are Wert old, hy 96 THE YOUNG WIFE'S COOK BOOK. for in all animals the bones are cartilaginous when ‘young; the breast should be broad and plump in all ‘kinds of poultry, the feet pliable, and the toes easily broken when bent back. | : A SERVANT was sent by her mistress during warm weather, for a piece of beef. The butcher forwarded it in. due course; but, on removing a portion of the suet, the indications of life which presented themselves were unmistakable. Next day. the same girl was sent for a leg of lamb. “Are you sure it is sweet?” she inquired. ‘ Per- fectly,” said the butcher, ‘‘ the lamb was alive yes- terday.”’ ‘So was the beef we had yesterday,” was the'reply. . bis WAL BOILED MEATS, 67. Aggreat deal of care and 1 niceness is requisite in boiling meats. Your copper should be very clean and well tinned. All meats should be boiled slowly ; to boil them fast hardens the outside before the inside is warm, and dissolves the meat. — For i stance, a leg f veal of twelve pounds To : _ three houre and a half THE YOUNG WIFE’S COOK BOOK. 97 boiling—the slower it boils the whiter and plumper it will be. When you boil mut- ton or beef, observe to dredge them well with flour before ‘you put them into the kettle of cold water; keep it covered, and take off the scum. Mutton and beef do not require so much boiling, but veal, pork, or lamb, are not ‘wholesome if ‘they are not boiled enough. A leg of pork will require half an ‘hour more of ‘boiling than a leg of veal of the same weight.’ You must allow ‘an hour for every four pounds — weight of beef or mutton. The best way is to put your meat in when the water is cold.’' A’ leg of lamb of four pounds, weight will require an hour and a half yeibigish " BEEF.—ROAST BEEF, RIBS, OR SIRLOIN. 68. Beef should be kept a week or ten days when the weather will permit. Wipe the joint with a clean cloth, envelope it it in ne 6 | . ate 98 THE YOUNG WIFE'S COOK BOOK. thin. paper, thickly spread with sweet. beef- dripping; place the screen before the fire half an hour before putting down the beef, hang the joint before the fire for the first quarter of an hour near; baste ;, then with- draw it to. a distance, and let it roast slowly till done; baste frequently from the commencement; half an hour. before serving take off the paper, dredge the beef slightly with baked flour, and. baste it with two ounces of dissolved butter; place the beef on a hot. dish; pour the dripping off; add a teacupful of boiling water and: half a saltspoonful of salt to the gravy dripped from the beef; pour it into the dish; gar- nish with horseradish, and serve at once. The time as follows: To be underdone, eleven minutes to the pound; with the gravy In, fourteen minutes; to be well done through, seventeen minutes; in frosty weather, two minutes to be added in each case. g ue THE YOUNG, WIFE'S COOK. BOOK, 99 THERE are seven chances against even the most simple dish being presented to the mouth in abso- lute perfection. For instance, a roast of beef— The meat must be good. . It must have been kept a good time. . It must be roasted at a good fire. . By a good cook. . Who must be in good temper. With all this felicitous combination you ras have good luck, and 7. Good appetite—the meat and the mouths which are to eat it must be ready for action at the same moment. Gore c bore BAKED BEEF, AND YORKSHIRE PUDDING. ~ 69. Rub salt on a nice piece of beef, put it on bars which should fit your dripping pan, set it in the oven, with a gill of water in the pan, and when it is half done, make the pudding in the following manner: Beat four eggs very light; the yolks in a pan, the whites in a broad dish. When the yolks are thick stir in a pint of milk, and as much flour as will make a batter, but not a thick one. Then stir in the whites, which must be whisked very dry, do not 100° THE YOUNG WIFE'S COOK BOOK. beat the batter after the white is in; lastly, stir in a teaspoonful of dissolved carbonate of ammonia. Take out the meat, skim all the fat off the gravy, pour in the batter and replace the meat; put all into the oven again, and cook it till the pudding is done. You should make batter enough to cover your dripping pan about half an inch deep. When the meat is dished, cut the pudding in squares, and place it round the dish, the brown side up. SInENT: Contempr.—‘ What do. you. meanto, do with K.?” said a friend to Theodore Hook, alluding to aman who had grossly vilified him. -‘ Do with him ;” replied Hook, muh T. mean to let him aaa. most severely.” BEEF A-LA-MODE, No. 1. 70. A round of beef is the best for this purpose. With a sharp knife cut incisions in the meat about an inch apart, and within one inch of the opposite side. Season it with renee and salt, according to the size b>) we sb 3 ae "ha * NG ‘ ¢ THE YOUNG WIFE’S cook Book. 101 of the piece of meat. Make a dressing of butter, onion, and..bread crumbs, in the proportion of a pint of crumbs,-one small onion finely chopped, and an ounce of but- ter, with pepper and salt to the taste. Fill the incisions with the dressing, put the meat in a pot with about a pint of water, and cover it tightly... Let it simmer six. or eight hours. Some stick in a few. cloves, and those who are fond ‘of spice add all- spice. When the meat, is done dish it up, and thicken the gravy with a little flour. Let it boil once, and serve it. This is ex- cellent when cold. BE not disturbed at trifles, or at accidents, com- mon or unavoidable. 3 BEEF A-LA-MODE, No. 2. 71.. Take a round of beef, lard it with bacon; then make a dressing of bread, but: ter, sweet herbs, onion, parsley, salt and pepper, and stuff around the bone, and in ¥ am 102 THE YOUNG WIFE'S COOK BOOK. several places in the lean part—skewer it, and bind it close with tape. Have réady a deep: pot—put the ‘beef into it, and half cover it with water.” Stew it four or five hours.. Baste it constantly with the gravy, and turn it in the pot: When’ done, place it upon a dish and garnish it! with force- meat balls, parsley, and carrots.’ “Pour the gravy over “it, having been. previously flavored with Madeira wine, Ler him that scoffeth at the lame, eae: care that he halt not himself. Whosoever | speaketh of another’s failings with pleasure, shall hear of his own with bitterness of heart. BOILED CORNED BEEF, No.1. 72, Put on the meat in cold water ; allow one quart of water to every pound of meat. The slower it boils the better it will be. For every pound of méat, let it boil fifteen minutes. Thus, a piece of beef weighing twelve pounds, should boil three hours. If ake beef is to be eaten cold, as : ry A