Digitized by the Internet Archive in 2019 with funding from Getty Research Institute https://archive.org/details/improvedhousewifOOwebs “The New England Primer it a book all should have ; if not for their own gratifi¬ 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 Cntechisms 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 Hart¬ ford, 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 probably more than fifty years since there has been printed a complete arid 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 mv youth, sixty years ago, and I suppose it had been used for fifty or a hundred years before that time. The genuine 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. GALLA UDET,—JOEL HA WES, THOMAS ROBBINS,—ENOCH POND,—HEMAN HUMPHREY. tf 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 Presbyl. u 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 Commerce . u 1 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 tlie English language, so much indebted, as to the Assembly’s Catechism. ENOCH POND.** u I would gladly have it handed down to my children’s children.—H. HUMPHREY.’* M Few books have exerted a wider influence in New England , than the Primer, or wfli be DOW» more cordially welcomed .’*—Christian Visitor , St. Jvlui 3 N. B. “ THE COCK DOTH CROW, TO LET YOU KNOW, IE YOU BE WISE, WHAT TIME TO RISE.” s THE IMPROVED HOUSEWIFE, OR BOOK OF RECEIPTS; WITH E N G li A V INGS 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 wavs of her household, and euteth not the bread of idleness.” Solomon. FIFTEENTH EDITION REVISED: WITH SUPPLEMENT AND PERPETUAL CALENDAR. HARTFORD: SOLD BY THE AGENT, IRA WEBSTER ; A. S. STILLMAN J AND H. L. MILLER J HARTFORD: CADY AND BURGESS, NEW YORK: AND PHILLIPS, SAMPSON AND CO., BOSTON. 1852 . Entered, according to act of Congress, in the year, 1843. ''V a. L. WEBSTER. in the Clerk’s office of the District Court of Connecticut. STEREOTYPED BY RICHARD II. HOBBIT HARTFORD, CT. PREFACE. Brevity, is one object of tlie 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 pala te 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 * CONTENTS Page. No. Page MARKETING PLATES, 12 26, Liquids, - 29 Beef, - - 13 MEATS, 31 Mutton, - 14 27, Roast Beef, - 32 Pork, . • 14 28, Roast Beef, Southern mode. 32 v eal, - - 15 29, Beef Steak, Broiled, • 33 Venison, - 16 30. Beef Steak. Southern mode. 33 Particulars to be observed in the 31, BeefSteak, Fried, 33 selection of marketables, 16 32, Liver, • 34 Beef, ... - 16 33, Alamode Beef, • 34 Veal, - - 16 34, To Frizzle Beef, - . 34 Mutton, - 16 35, Boiled Beef, . 34 Lamb, ... - 17 36. To Collar a Flank of Beef, 35 Pork, ... - 17 37, Curries, . 35 Turkey, - 17 38, Sweetbread, Heart and Liver, 35 Fowls, ... - 17 39, To brown Mince Meat, 36 Geese, ... - 17 40, Tripe, . 36 Ducks, - - 17 41, Meats warmed over, . 36 Shad, ... - 17 42, Veal, ... . 37 Herring, - 17 43, Roast Veal, • 37 Lobsters, * 17 44, Baked Veal, - 37 Crabs, ... - 18 45, Veal and Chicken Pot Pie, 37 46, Veal Cutlets, - 38 No. CARVING Page. 47, To broil Calf’s Liver, - 38 1, Cod’s Head and Shoulders, 19 48, Force Meat Balls, . 39 2, Edge or Aitch bone of Beef, 20 49, Calf’s Head, - 39 3, Sirloin of Beef, - 20 50, Calf’s Feet, . 39 4, Ribs of Beef, . 20 51, Scotch Collops, - . 40 5, Round of Beef, - 20 52, To grill a Calf’s Head, 40 6, Tongue, - 20 53, Veal Olives, - 40 7, Calf’s Head, . 21 54, Ragout of Cold Veal, . 40 8, Shoulder of Mutton, 21 55, Mutton, - 41 9, Leg of Mutton, - 21 56, To harricot Mutton, - 42 10, Spare Rib, - - 22 57, Shoulder of Lamb grilled, 42 11, Leg of Pork, (See Ham.) 22 58, Lamb’s Fry, - 42 12, Fore Quarter of Lamb, 22 59, Irish Stew, . 42 13, Saddle of Mutton 22 60, Pork Steaks, 43 14, Breast of Veal, 23 61, To broil Ham, - 43 15, Fillet of Veal, - 23 62, To boil Ham, . 43 16, Pig,. - - - 23 63, To toast Ham, . 43 17, Venison, - 23 64, To stuff Ham, . 43 18, Ham, - - 24 65, Baked or Roast Pig, . 43 19, A Fowl, - 24 66, Tobarbacue Shoat, . 44 20, A Goose, - 25 67, Souse, 44 21, Turkey, - 25 68, Pressed Head, 44 22, Partridge, - 25 69, Sausages, 45 23, Pigeons, - 26 70, Venison, 45 24, Hare, - 26 71, To roast Venison, 15 A word for the Dinner Table, 27 72, Venison Steaks, - 45 Weights and Measures, 29 73, Mock Venison, 46 25, Solids, - 29 74, Poultry, &c. 46 CONTENTS. Ill No. Page. No. Page 75, Turkey, 46 123, Sauce for Turtle or CalPs 76, Chickens, - 47 Head, . 62 77, Fricassee Chickens, 47 124, Mushroom Catsup, . 62 78, To fricassee small Chick¬ 125, Celery Vinegar, - - 63 ens : southern mode, 48 126, Sauce for Cod’s Head * 63 79, Chickens baked in Rice, 48 127, Fish Sauce of Liver, 63 80, Goose, ... 48 128, Gravy for Ducks, • 64 81, To stew Partridges, 48 129, Duck Sauce, . 64 82, Pigeons, ... 49 130, Brown Sauce for Poultry, 64 83, To stew Pigeons, 49 131, Boiled Eggs, . 64 84, Ducks, ... 49 132, Poached Eggs, . 64 85, To boil a Duck, 50 133, Omelet, . 65 86, To stew Ducks, - 50 134, Egg Balls, - • 65 87, To roast Ducks, - 50 135, FISH, 65 88, To roast Rabbits, 50 136, To boil Fish, . 66 89, To dress Turtle, - 51 137, To broil Fish, . 67 90, Turtle Soup, 52 138, To fry Fish, - 67 91, Mock Turtle of Calf's Head, 52 139, To fry Fresh Cod, Trout and 92, Plain Mock Turtle Soup, 53 Perch, . 67 93, Calfs Feet Turtle Soup, 54 140, To broil a Shad, - - 68 94, Oyster Soup, 54 141, To roast a Shad, - - 68 95, Cream Soup, 54 142, To bake a Shad, . 68 96, Pea Soup, ... 54 143, To stuff and bake Fish, 68 97, Veal Soup, ... 55 144, Chowder, - 68 98, Black or Beef Soup, 55 145, Codfish, . 69 99, Bouilli Soup, 55 146, To boil a Cod’s Head and 100, Portable Soup, 56 Shoulders, - 69 101, Soup Herb Spirit, 57 147, To roast a Cod’s Head and 102, Scotch Barley Broth: a cheap Shoulders, - 69 and substantial dish, - 57 148, Halibut, - 70 103, Gravies and Sauces, 57 149, Black Fish, - . 70 104, Brown Gravy, 58 150, To broil Herring, - - 70 105, To draw or melt Butter, 58 151, Sturgeon, . 70 106, Burnt Butler, for Fish, Eggs, 152, To boil Fresh Salmon, 70 or Salad, - - - 58 153, To broil Fresh Salmon, 71 107, Drawn Butter, Curry Sauce, 154, To boil Mackerel, Trout, and Egg Sauce, - 59 Perch, and Bass, . 71 108, Roast Meat Gravy and Dark 155, To broil Mackerel, Perch, Gravy, ... 59 Bass, or Trout, - - 71 109, Sauce for Cold Meat, Salad, 156, To boil Eels, - 71 or Fish, 59 157, To broil Eels, - 71 110, Wine Sauce for Venison or 158, To bake Eels, - 72 Mutton, - 59 159, Fish Force Meat Balls, 72 111, Oyster Sauce, CO 160, Fish Cakes, - 72 112, Savoy Jelly for Cold Meat, 60 161, Lobsters and Crabs, - 72 113, White Celery Sauce forboil- 162, Scollops, - 72 ed Poultry, 60 103, To Roast Clams: superior 114, Caper Sauce, 60 mode of cooking them, 73 115, Lobster Sauce 61 164, Pot Clams, - - 73 li6, Tomato Sauce, 61 165, Clam Pan Cakes, - 73 117, Gravy Sauce, 61 166, Long Clams, - 73 118, Common Sauce, - 61 167, To stew Oysters, - 73 119, Parsley and Butter, 61 168, To fry Oysters, - 74 120, Pudding Sauce, - 61 169, Oyster Pancakes, - 74 121, Cranberry and Apple Sauce 62 170, Oyster Pie, - 74 122, Chicken Salad. 62 171, Scolloped Oysters, 74 iv CONTENTS. No. 172, 173, 174, 175, 170, 177, 178, 179, 180, 181, 182, 183, 184, 185, 186, 187, 188, 189, 190, 191, 192, 193, 194, 195, 196, 197, 198, 199, 200 , 201 , 202 , 203, 204, 205, 206, 207, 208, 209, 210 , 211 , 212 , 213, 214, 215, 216, 217, 218, 219, 220 , Page. PUDDINGS, &C. 74 Virginia Chicken Pudding, 76 Almond Pudding, - 76 Rich Boiled Indian Pudding, 77 Plain Baked Bread Pudding, 77 Baked Corn Pudding, - 77 Plain Boiled Indian Pudding, 77 Baked Indian Pudding, No. 1, 78 “ “ “ No. 2, 78 tl U li No. 3. 78 Lemon Pudding, 78 Lemon Pudding or Lemon Pie, 78 Baked Orange & Lemon Pud- ding, 79 Orange Pudding, - 79 Rich Bread Pudding, 79 Minute Pudding, 79 Cream Pudding, 80 Rennet Pudding, 80 Quaking Pudding, 80 Tapioca Pudding, 80 Potato S t arch P udding, No. 1. 80 << U << No. 2 . 81 Bird’s Nest Pudding, - 81 Boiled Plum Pudding, 81 Cherry or Damson Pudding, 82 Quick Baked Pudding, 82 Baked or Boiled English Plum Pudding, 82 Quince Pudding, - 82 Whortleberry Pudding, 83 Baked or Boiled Rice Pud¬ ding, - - - 83 Boiled Rice Pudding, - 83 Baked Rice Pudding, with Eggs, ... 83 Baked Rice Pudding without Eggs, - - - - 83 Ground Rice Pudding, - 84 Marlborough Pudding, - 84 English Plum Pudding, 84 Sago Pudding, - - 84 Carrot Pudding, - 85 To make Mush, - 85 Hasty Pudding, 85 Potato Pudding, - - 85 Sweet Potato, or Irish Pota¬ to Pudding, - 85 Puff Pudding, - 86 Boston Best, - - 86 Apple Dumplings, - 86 Plain Fritters, - - 86 Cream Fritters, - 87 Spanish Fritters, - 87 Mock Oysters, of Green Corn, 87 No. I’age. 221, Indian Corn Cake, - 87 222, PASTIIY AND PIES, 87 223, Common Paste for Pies, No. 1, 88 224, Common Pastry, No. 2. 89 225, Common Family Pastry, No. 3, ... 89 226, Puff Paste, - 90 227, Confectioner’s Pastry, - 91 228, Tart Paste, - 92 229, Short Paste for Fruit Pies, 92 230, To make Raised Pie Crust, or Potato Pie Crust, see No. 45, 92 231, Tomato Pie, - 92 232, Mince Pie, - 92 233, Plain Mince Pie, - 93 234, To make Mince Meat for Pies, ... 93 235, Apple Pie, ... 94 236, Rice Pie, ... 95 237, Peach Pie, ... 95 238, Plain Custard Pie, - 95 239, Apple Custards, - - 95 240, Cracker Pie, - 96 241, Marlborough Tarts, - 96 242, Lemon Tarts, - - 96 243, Tart Pie, ... 96 244, Rhubarb Pie, - 96 245, Pumpkin “ - 97 246, Lemon “ - - 97 247, Grape “ - - 98 248, Currant and Gooseberry Pie, 98 249, Fruit Pies in variety, - 98 250, Delicate Pie of Sweetbread and Oysters, - - 98 251, Cream Pie, - - 99 252, Connecticut Thanksgiving Chicken Pie, - - 99 253, Common Chicken Pie, - 99 254, Almond Custard, No. 1, 100 255, “ “ No. 2 , 100 256, Soft “ - - 100 257, Rennet Custard. See “To make Rennet, No. 622, 101 258, Cream Custards, - - 101 259, Boiled “ - - 101 260, Mottled “ - - 102 261, Milk “ - - 102 262, CAKES, GINGERBREAD NUTS, BREAD, &C. 102 263, Frosting for Cake, - 103 264, Lemon Cake, - - 104 265, Rich Queen Cake, - 104 266, Family Queen Cake, - 105 267, Sponge Cake, No. 1, 105 CONTENTS. V No. Page. No. Paor 268, Sponge Cake, No 2 , - 106 323, Drop Biscuit, 119 269, Savoy Cakes, * 106 324, 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 Cake, - . 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, 111 338, Crollers, No. 2 , . 123 284, New York Cup Cake, - 111 339, Cream Cakes, . 123 285, Cup Cake, - - 112 340, Savoy Cake,—Dough Nuts, 123 286, Measure Cake, - 112 341, Family Cake, • 123 287, French Cake, - 112 342, Cake without Butter, • 123 288, Rich Cream Cake, • 112 343, Convenient Yeast, • 124 289, Plain Cream Cake, - 113 344, Milk Yeast, • 124 290, Rutland Cake, - 113 345, Potato Yeast, . 124 291, Hartford Cake, - 113 346, Patent Yeast, 124 292, Cake without Eggs, - 113 347, Wheat Bread, • 125 293, Boston Gingerbread, - 113 348, Excellent Family Bread, 126 294, Composition Cake, - 114 349, 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, . 127 ed, - - 114 355, Batter Bread, . 128 300, Good Family Cake, - 115 356, Mixed Bread, - 128 301, Delicate Cake, - 115 357, Rice Bread, No. 1, - 128 302, Jelly Cake, No. 1, . 115 358, Rice Bread, No. 2, • 128 303, Jelly Cake, No 2 , - . 116 359, Potato Bread, . 128 304, Sponge Gingerbread, - 116 360, French Rolls, No. 1, - 128 305, Sugar Gingerbread, - 116 361, French Rolls, No. 2, - 129 306, Hard Molasses Gingerbread, 116 362, Dry Butter Biscuit, - 129 307, Soft Molasses Gingerbread, 117 363, Butter Biscuit, • 129 308, Ice Cream ; do. without crm. 117 364, Buttermilk Biscuit, - 129 209, Bannocks, Love Cakes, &c. 117 365, Milk Biscuit, . 130 310, Soda Cake, - 117 366, Wainwood Biscuit, . 130 311, Ginger Snaps, No. 1, 117 367, Hard Biscuit, • 130 312, Ginger Snaps, No. 2 , 118 368, Salaeratus 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, - - 131 317, Rich Jumbles, 118 373, Buckwheat Cakes, - 132 318, Plain Jumbles, 119 374. Green Corn Cakes, . 132 319, Macaroons, 119 375, Indian Corn Cakes, • 132 320, Vermont. Sugar Cake, 119 376, Indian Slap Jacks, 132 321, Little Plum Cakes, 119 377, Journey or Johnny Cakea, 133 322, Virginia Drop Biscuit, 119 378, Hoe Cakes, ♦ • 133 1* VI CONTENTS. No. Page. No. Page. 379, Muffins, • 133 429, Potato Croquettes, 145 380, Quick Waffles, - - 133 430, Sweet Potatoes, - 145 381, Raised Flour Waffles, - 133 431, Turnips, ... 145 382, Waffles, - - 134 432, Ragout of Turnips, 145 383, Rice Waffles, - - 134 433, Beets, ... 146 384, Breakfast Rice Cakes, 134 434, Parsnips and Carrots, - 140 385. Wafers, - - 134 435, Onions, ... 146 386, Rice Wafers, - 135 436, Boiled Sweet Corn, 146 387, Rice Ruffs, . - 135 437, Fried Sweet Corn, 140 388, 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, ... 148 395, 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, - - 137 399, Trifle, .... 137 400, Slip, 137 401, Cards and Whey, - - 138 402, Isinglass Blanc Mange, - 138 403, Blanc Mange, - - 138 404, Calf’s Feet Blanc Mange, 139 405, Moss Blanc Mange, - 139 400, Rice Flour Blanc Mange, 139 407, Ice Creams, - - 140 408, Ice Cream without Cream, 140 409, Lemon Cream, - - 141 410, Vanilla Cream, - - 141 411, Strawberry, Raspberry, or Blackberry Cream, - 141 412, Coffee Cream, - - 141 413, Quince, Apple, or Pear Cream, ... 141 414, Peach Cream, - - 141 415, Pine Apple or Citron Cream, 142 416, Sago or Barley Cream, - 142 417, The Froth, ... 142 418, Fruit Tart Cream, - 142 419, Pink, or Red Currant Cream, 142 420, To ornament Creams and Custards, - 143 421, White Lemon Cream, - 143 422, Lemonade Ice, - - 143 423, VEGETABLES, 143 424, Potatoes, - - - 143 425, Potato Snow Balls, - 144 420, Fried Potatoes, Apples, and Onions, ... 144 427, Roast Potatoes, - - 144 428 , To roast Potatoes under Meat, - - 145 449, 450, 451, 452, '453, 454, 455, 456, 457, 458, 459, 400, 461, 402, 463, 464, 465, 466, 467, 468, 469, 470, 471, 472, 473, 474, 475, 476, 477, 478, 479, 480, 481, 482, Field Peas, - - . 149 Cabbage and Cauliflowers, 149 Brocoli, ... 150 Celeriac, ... 150 Pickled Eggs, No. 463, - 150 Southern manner of boiling Rice, - - - 150 Egg Plant, - - - 151 Potato Pumpkin, - - 151 Cucumbers, ... 151 Salads, - - - 152 Stewed Mushrooms, - 152 Broiled Mushrooms, - 152 Tomatoes, ... 152 Mustard, - - - 153 DIRECTIONS FOR PICKLING, 153 Cucumbers, - - - 154 To pickle Cucumbers, - 154 Tomatoes, ... 154 Mangoes, ... 154 Butternuts, ... 155 Walnuts, - - - 155 Cabbage, ... 155 Cabbages and Cauliflowers, 156 Peppers, - . - - 156 East India Pickle, - 156 French Beans, and Radish Pods, 156 Peaches and Apricots, - 157 Nasturtions, - - 1-57 Onions, ... 457 Gherkins, ... 157 Mushrooms, No. 1, - 157 Mushrooms, No. 2 , - 158 Beets, .... 158 Oysters and Claras, - 158 CONTENTS. vii No. Page. 483, Smelts, ... 1,58 484, Mackerel, - - - 159 485, LEMON sirup, 159 486, Orange Sirup, - - 159 487, Blackberry Sirup, - 159 488, Elderberry Sirup, - 160 489, Molasses Simp for Preserv¬ ing, .... 160 490, SWEETMEATS DRINKS, &C., 160 491, To clarify Sirup for Sweet¬ meats, - - - 161 492, Directions for making Sweet¬ meats, ... 161 493, Quince Marmalade, - 162 494, Preserved Quinces, - 162 495, Preserved Pine Apples, 162 496, Preserved Currants, - 163 497, Preserved Strawberries, 163 498, Preserved Pippins, - 163 499, Preserved Crab Apples, 164 500, Preserved Apples, - 164 501, Transparent Apples, - 164 502, Good Family Apple Sauce, 165 503, Cider Apple Sauce, - 165 504, Black Butter, - - 165 505, Preserved Peaches, - 165 506, Peaches, Apricots and Plums preserved in Brandy, - 166 507, Preserved Cranberries, 166 508, Preserved Gages, - 166 509, Preserved Damsons, - 166 510, Preserved Pumpkin, - 167 511, Preserved Grapes, - 167 512, Preserved Pears, - 167 513, Winter Bell Pears, - 167 514, Preserved Cherries, - 168 515, Quince and Apple Sauce, 168 516, Preserved Tomatoes, - 168 517, Tomato Marmalade, - 169 518, Cymlings, or Mock Citron, 169 519, Raspberry, Blackberry, and Strawberry Jam, - 169 520, CalPs Feet Jelly, - - 169 521, Lemon Jelly, - - 170 522, Strawberry, Raspberry, and Blackberry Jelly, - 170 523, Cranberry, Grape, and Cur¬ rant Jelly, - - - 171 524, Apple and Quince Jelly, 171 525, Molasses Candy, - - 172 526, Coffee, ... 172 527, French method of preparing Coffee, ... 173 528, Coffee cream, - - 174 529, Cocoa shells, - - 174 530, Chocolate, - - • 174 No. Page. 531, Tea, 174 532, Fan Sucre, ... 174 533, Currant Wine, - - 175 534, Grape Wine, - - 175 535, To mull Wine, - - 175 536, Ginger Wine, - - 175 537, Ogeat; an excellent refresh¬ ment for Parties, - 175 538, Sherbet, ... 176 539, Cherry Shrub, - - 176 540, Currant Shrub, - - 176 541, Raspberry Shrub, - - 176 542, Lemon Shrub, - - 176 543, Lemonade, ... 177 544, Common Beer, - - 177 545, Spring Beer, - - 177 546, Lemon Beer, - - 178 547, Hop Beer, - - - 178 548, Ginger Beer, - - 178 549, Quick Ginger Beer, - 178 550, Spruce Beer, - - 178 551, Beer of Essential Oils, - 179 552, Essence of Lemon, - 179 553, Essence of Ginger, - 179 554, Rose Water, - - 179 555, Aromatic Vinegar, - 180 550, To extract the Essential Oil of Flowers, - - 180 557, Cologne Water, - - 180 558, Perfume Bags, - - 180 559, Lavender Water, - - 181 500, To extract a Clove, Bean, or any other artificial sub¬ stance, from the nose of a child, ... 181 561, To prevent the Quinsy or swollen Glands, and to cure Sore Throat, - - 181 562, For the Erysipelas, - 181 563, Pitch Pine Mixture, for the Consumption, - - 182 564, Cough Drops, - - 182 565, Cough Tea, - - - 182 566, Cough Mixture, - - 182 567, For a Cankered Mouth, 182 568, Family Salve, - - 182 509, For Rheumatism, Sprains and Bruises, - - 183 570, For Lax Bowels, - - 183 571, For Stoppage of Urine, 183 572, For the Croup, - - 183 573, For a Burn, - - - 184 574, For Inflamed Eyes ; a cure, 184 575, For a Felon, - - 184 570, For Cholera Morbus, - 184 577, Elixir Proprietatis, - 184 CONTENTS viii No 578, 579, 580, 581, 582, Page. 184 185 185 185 other 185 Rice Gruel, - Water Gruel, Barley Water, Caudle, Wine, Vinegar, and Wheys, Arrow Root Custard, - 185 Thoroughwort Bitters - 186 Stomachic Tincture, - 186 Tapioca Jelly, - - 186 Moss Jelly, - 186 Sago Jelly, ... 187 Beef Tea, 187 For the Dysentery, - 187 For weakness, - - 187 592, To prevent the Lockjaw, 187 593, For the Ear-ache, - 188 InfalliblecureforToothache, 188 For the Sick Head-ache, 188 For the Heart-ache, or Heart¬ burn, - 183 Iceland Liverwort, - 188 Bread Water, - - 189 Cooling Drinks, - - 189 Licorice, Flaxseed, Boneset, Pennyroyal, Mint, Balm, 583, 584, 585, 586, 587, 588, 589, 590, 591, 594, 595, 596, 597, 598, 599, 600, and other Teas, 601, For a Cut, 602, Madder Red and Crimson Dyes* - - 603, Blue Black Dye, - 604, Black Dye, - 605, Slate Colored Dye, 189 189 189 190 191 191 191 606, Yellow Dyes, 607, Green and Blue Dye for Silks and Woolens, - - 192 608, Beautiful Pink Dye, - 192 609, Cold Soap, - - - 193 610, Hard Soap, ... 193 611, Windsor Soap, - - 19-3 612, Bayberry or Myrtle Soap, 193 613, To make first rate Potash Soap, - 194 614, Cosmetic Soap for washing the hands, - - - 194 615, Superior Soft Soap, - 194 MISCELLANEOUS RECEIPTS. 616, To extract Tar, Paint, Grease, and Stains from Carpets, and the finest fa¬ brics, without injury to the texture, or to the most deli¬ cate colors. - - 195 617, To preserve different kinds of Fruit through the winter, 195 No. Pag* 618, To make Tomato Ketchup, and to keep Tomatoes and Lima Beans through the winter. - - - 195 619, Lemon Citron, - - 196 620, Tarragon Vinegar, - 196 621, A cheap Water Filter, - 196 622, To prepare Rennet, - 196 623, To clean CalPs Head and Feet. Seepage 15. - 196 624, To corn Beef, and to “ Salt in Snow,” - 196 625, To salt Pork, - - 197 626, Westphalia Hams,—mode of curing them, - - 197 627 Virginia mode of curing Hams, ... 197 628, Western mode of curing Hams, ... 197 629, A cheap Smoke House, 197 630, To pickle Salmon, - 198 631, To pickle Shad, - - 198 632, To cure Herring, - - 198 633, An excellent common Pickle for Hams and Tongues, 198 634, To try Lard and Tallow, 198 635, To manage Bees, - - 199 636, To make Cream, - - 199 637, Yeast of Cream of Tartar and Salmratus, - - 199 638, Tartaric acid Yeast, - 199 639, Gardiner Flour Pudding, 199 640, Whortleberry Pudding, - 200 641, Custard Pudding, - - 200 642, To fricassee Eggs, - 200 643, Cold Sweet Sauce for Pud¬ dings, - 200 644, Buckwheat Cakes, - 200 645, Mountain Pound Cake,- 200 646, Noodles for Soup, - 200 647, To clarify Sugar, - - 200 648, To make Wheat Starch, 201 649, To make Potato Starch, 201 650, To prepare Starch for use, 201 651, White Apple Sauce, - 201 652, Opodeldoc, - - - 201 653, Ox marrow Pomade. 722,853,201 654, To preserve Herbs, - 201 655, To preserve Vegetables thro’ the Winter, - - 201 656, Superior Writing Ink, - 202 657, Indelible Ink for Marking, 202 658, Black Ball, - - - 202 659, Liquid Blacking, - - 202 660, Piles—Worms, - - 202 661, Cement for corked Bottles, 202 CONTENT* IX No, Pace. G62, Cement for liroken Glass, China, or Earthen ware, 202 GG3, Japanese cement, or Rice Glue, 202 664, Alabaster cement, - 203 665, Iron Ware cement :—and to mend cracks in Stoves and Pipes, - . - 203 GG6, To renew stale Bread and Cake, ... 203 667 To pot Cheese, - - 203 G68, To preserve Cheese from in¬ sects, ... 203 669, To freshen Salt Butter, 203 670, To extract the Rancidity of Butter, ... 204 671, To pot Butter for Winter, 204 672, To preserve Cream for steam¬ boats or sea voyages, - 204 673, To keep Eggs till 17th of June, or for Christmas, 204 674, To prepare fat for shortening, 201 675, Directions for washing white Cotton goods, - - 204 676, To wash Calicoes, - 205 677, To wash Woolens, - 205 678, To remove Ink, Fruit stains, and Iron mould, - - 205 679, To remove stains from Broad¬ cloth, ... 205 630, To extract Paint from Cotton, Silk, and Woolen Goods, 205 681, To extract Black stains from Scarlet Woolen Goods, 206 682, To extract stains from color¬ ed Silks and White Cotton Goods, ... 206 683, To extract Grease from Floors, Silks, Woolengoods and Paper, - - 206 684, To cleanse Silk Goods, 206 685, To clean Silk and Woolen Shawls, - 207 686, Carpets, - - - 207 687, To renovate rusty Italian Crape, ... 207 688, To clean light Kid Gloves, 207 689, To clean Mahogany and Mar¬ ble. and to restore Mahoga¬ ny Varnish, - - 207 690, To clean Knives and Forks, 203 691, To polish Brass, Silver, an.l Britannia utensils, - 203 No. Page. G92, Cautions relative to Copper, Brass, and glazed ware, 208 693, To clean Stoves and Stone Hearths, - - - 208 694, To remove Putty and Paint from Window Glass, - 209 695, To extract Ink from floors, 209 696, To temper earthen ware, 209 697, To temper new ovens, and new iron ware, - - 209 698, To loosen tightly wedged stoppers of Decanters, &c. 209 699, Lip Salve, - - 209 700, Cold Cream, - 209 701, To prevent the formation of a crust in Tea Kettles, - 209 702, Preservatives against the de¬ vastation of Moths, - 210 703, To cleanse Vials and Pie Plates, ... 210 704, To make Sugar or Honey Vinegar, - - - 210 705, Lemon Pickle, - - 210 706, Stock, prepared for Soups or Gravies, ... 210 707, Sandwiches, - - 210 703, For Rats, Cockroaches, Ants, Flies, Musquitoes, Worms, 210 709, For a Sore Leg, or inflamma¬ tion of Jong standing, ■■ 211 710, Erysipelas, No, 562. Gelatine Wine Jelly, 771, Lemon¬ ade Sirup, No, 543, - 211 711, To renovate Feather beds and Matresses, - - 211 712, To clean Bed Ticks, how¬ ever badly soiled, - 211 72 To clean Bedsteads, and to keep them free of Chintses, 211 714, To protect Peach Trees from Grubs, - - - 211 715, For dressing Asparagus beds, 211 716, To clean Glass and Pictures, 21J 717, Creaking hinges; Ironing board—sheets and holders ; Mending, - - - 212 7J8, Nice Orange Pudding, - 212 719, To clean the inside of a stove, 212 720, To make Metheglin, - 212 721, To make Bees’ Wax, - 212 722, A Cure for Scald Head, 212 723, To keep Green Com and Grapes, and to keep Things , 213 X CONTENTS. 721, To Bone a Turkey, or any other Fowl, - - 213 725, Pandoughdies, - - 213 726, Turnovers, - - - 213 727, To keep Cheese, - - 213 728, “Soufles,”—New Orleans Custards, or Pies, - 213 729, To Clean India-Rubbers, 213 730, To Fold a Single Sheet so as to make Two Letters, 214 731, Portsmouth Indian Bread, 214 732, For Burn or Scald, and Chil¬ blains, - - - 214 733, For Palpitation of the Heart, 214 734, To Cure a Cancer, by ex¬ tracting it, - - 214 735, To Cure the Bite of a Rattle¬ snake, or Mad Dog, 214 736, “Ravages of Mice,” - 214 737, Lemon Mince Pie, - 214 738, To Clean any kind of Silks or Colored Goods, - 214 738, a. Excellent Tooth-preserva¬ tive Powder, - - 215 738, b. To make India-rubber var¬ nish, ... 215 739, New Orleans Gumbo, - 215 740, Sweet Pickles, - - 215 741, Sally Lunn. - - - 215 742, Massachus. Premium Bread,215 743, Sweet Potato Pie, - 215 744, Macon Sweet Potato Pie, 216 745, Excellent Boiled Custards, 216 746, Arrow-Root or Potato Starch Custards, - - 216 747, Columbia Sweetmeat Pud¬ ding, - - - 216 748, Vermont Rich Lemon Pud¬ ding, - 216 “49, English Plum Pudding, No. 1, - - - - 216 750, Eve’s Pudding, and Brown Betty, 21 751, Toleration Cake, - - 217 752, Queen’s Cake, - * 217 753, Nice Cheap Cake, 217 751, Hamburg Cream, - 217 755, Bavarian Cheese, - 217 756, Richmond Sweetmeats, 217 757, Washington Citron Melon Sweetmeats, - - 218 758, Clams and Crabs, - 218 ’’SO, Charleston Mode. To cook Plantains, - - 218 760, For Rheumatism, - 218 701, Bowei Complaint, - 218 762, For Inflamed or Weak Eyes, 218 763, A Styptic, which will stop the bleeding of the Largest Vessels, - - - 218 764, To prevent the Discoloring of the skin by a Bruise, 219 705, For Sore Throat, and Diffi¬ culty of Breathing, - 219 766, For Costiveness, - 219 767, To take Scorch-marks out of Linen, - - - 219 768, Caterpillars, - - 219 769, Cockroaches and Rats, 219 770, Trunk Straps, - - 219 771, Wine Jelly, - - 219 772, Best Raspberry Shrub, 219 SUPPLEMENT. 773, Tomato Beef, - • 221 774, Cream Tartar Biscuit, 221 775, Cream Tartar Biscuit, with¬ out Milk, - - 221 776, Boston Brown Bread, - 221 777, Cheap Baltimore Pone, 221 778, Judson’s Corn Bread. - 221 779, Pumpkin Bread. Nice, 222 780, Mrs. Cushing’s Sweet Po t.ato Rolls Extra Nice, 222 781, Indian Loaf, - - 222 782, Quince Blamange. Extra. 493; 524, - - 222 783, Sponge Cake, No. 3. 267, 222 784, Mrs. H.’s Sauce for Sponge Cake, - - - 222 785, Burlington Love Knots, 222 786, Cocoanut Cake, - - 222 787, Clove Cake, - - 222 788, Mrs. M—r’s Cream Cakes. 223 7S9, Cream Tartar Doughnuts and Biscuit. First rate, 223 790, Bethany Doughnuts. Ex¬ cellent, - - - 223 791, Children’s Cheap Cake, 223 792, Sweet Potato Pone, - 22.3 793, Virginia Pone, - - 223 794, Washington Cake, - 223 795, Mrs. W.’s Fancy Cake, 223 796, Mrs. S.’s Woodstock Cake, 224 797, To Prepare and to Clarify Calf’s Feet Stock, - 224 798, To Roast Canvas-back Ducks 87, - - - - 221 799, Miss H.’s Boston Poached Cheese, - - - 224 CONTESTS. XI No. Paoe. 800, To Prepare Chocolate, 224 801, Curry Powder, - - 224 802, Maryland Apple Custards, 224 803, Effervescing Drinks, - 225 804, Cheap Apple Float, - 225 805, Vermont Float,, - - 225 806, Ground Rice Flummery, 225 807, Frosting. 263, - - 225 808, To Bake Ham, - - 225 800, Trojan Hen’s Nest, - 225 810, To Clarify Isingglass, - 226 811, Philadelphia Kisses, - 226 812, Boil Milk, 226 813, Milk Porridge, - - 226 814, Common Omelet, - 226 815, To Fry Ovsters, - - 226 816, Parsley, - - - 226 817, Montreal Macaroni Pie, 227 818, Augusta Cream Pudding. Delicious, - - 227 819, Cocoanut Pudding, - 227 820, Boiled Cracker Pudding, 227 821, Loaf Pudding, - - 227 822, Quebec Macaroni Pudding, 227 823, Nice way of Cooking Rice. 454, 227 824, Rice and Fruit Pudding. Plain and Good, - 227 825, Green Mountain Rusk, 228 826, To Keep and to Prepare Saleratus and Soda, 228 827, Bologna Sausages. 69. 228 828, To Stew Terrapins, - 228 829, Fruit Vinegar. - - 228 10, Preserved Tomatoes, retain¬ ing their natural taste, 228 10i, Lady Madison’s Yeast, 228 855, ~ 856, 857, 858, 859, No. Page MEDICINAL AND MISCEL¬ LANEOUS. 831, 832, 833, 834, 835, 836, 837, 838, 839, 840, 841, 842, 843, 844, 845, 846, 847, 848, 849, 850, 851, 852, 853, 854, Virginia Temperance Preserves, Charleston Pudding, Norfolk Spoonful Pudding, General Rule, ... Punctuality, For Sprained Ankle, - 229 Roast Apple Tea, and Acid Jelly, - - - 229 Toast and Cider, - - 229 To Bathe the Feet, - 229 R—f and R—y’s Cure for Corns, - - - 229 Mild Cathartic for Dispep- sia, - 229 Mustard Drafts, - - 229 Dropped Eggs, - - 229 Flour Gruel. For Teething Complaints of Children, 229 For Over-dose of Lauda¬ num, - - - 229 Chicken or Cracker Panada, 230 For Prickly Heat, - 230 Red Mixture. For Summer Complaint, - - 230 Ringw'orms, - . 230 Runround, ... 230 Tobacco Salve. Royal, 230 For the Tetter, - - 230 To Stop Vomiting, - 230 To Cure Seed Warts, - 230 Toast Water, - - 230 Cure for Wens, - - 231 Cheap Cement for Bottles and Jars, ... 231 To make French Pomatum. Nice. 653; 722, - 231 Southern Yellow Pickles, 231 231 231 231 231 231 253i, Richmond Mince Pie, 100 ( 772, c. Currant Jelly, 220 7381, Buckwheat Cake, - 214 J 772, d. Soft Gingerbread, No. 1, 220 772, a. Mrs. Miller’s Receipt for | 772, e. Macaroni, - - 220 Premium Bread, - 220 j 772, J". French Black Pudding. 220 772, b. Wafer Cakes, - 220 j 12 MARKETING PLATES MARKETING PLATES. BEEF. The engraving 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 m-any parts of the United States. HIND QUARTER. ! FORE QUARTER | Price per lb. I Mode of Cooking. I , Price per lb. i MARKETING PLATES. 13 J* -it o p o PQ o — !> ^ o o CL P o 03 O CO o PQ QJ £ > > a o CD ctJ s Pi! cS 05 CO p o pp B p, p p o o CO CO o o pH pH co co o »0 CO e» o o 00 N • • • • J-H 1 • r» • O 4-> Pd -O .a s S ,® +-T 0 CJ 05 2 p >— l § «— o 0 o 05 • i-H Oh .2 flf «s 3-H • r-4 c p_ 05 3 CO tT rB o bJD 05 'o hJD a P) * •—< >H PQ o o * * O 4-» 05 B SS*'" p3 m o r-Q c? CO d co tQ Ch V* 0 '* 0 o C* cs? >H o & CD -*-p CO l-l o o PQ J 05 . rj c r 5 o tl m £ p o 5 co 3 O (M IM 00 00 00 CO Tj< (M S o -*-» co co S • H o • +p> P • 0 Pd PQ 05 0 B Pd' • • c 0 c3 B • Bh S o T3 B P £ o 0 o PQ 0 bJD • Pp .2 E o c3 E B p O ■*-* ‘S r~] £ PQ PQ w t> E-i H w CO Tj- KO cd Pd o o p PQ B aJ PQ to 05 05 Pd * 03 05 -PS 05 CO 05 O Eh 00 2* The Chuck and the Mutton Piece are more valued by most, than the Shoulder Clod. 14 MARKETING PLATES. MUTTON. Parts. Price per lb. 1. Leg,.8 to 10 cts 2. Loin, Best End, . . 8 to 10 “ 3. Loin, Chump End, . 6 to 8 “ 4. Shoulder,.8 “ 5. Breast,.6 “ 6. Neck, Best End, . . 6 to 8 “ 7. Neck. Scrag End, . 5 to G “ Head,.4 Mode of Cooking. Roast, Boil. Roast, Boil, Chops Chops, Broth. Roast. Grilled, Broth. Chops. r Roast, Irish Stew, < Boil, Ilarricot, ( Stew, Broth. Broth. N. B. The Chine is two Loins united. The Saddle is two Loins united, ex¬ tending to the extremity of the tail, c The Haunch is a Leg and part of the contiguous Loin. Venison-like, cooked. 1. The Leg, 2. Hind Loin, 3. Fore Loin, 4 . Sparerib, 5. Hand, 6. Spring, or Belly. MARKETING PLATES. 15 VEAL. Parts. Price per lb. 1. Loin, Best End, .... 10 cts. 2. Fillet,.10 “ 3. Loin, Chump End, ... 8 “ 4. Hind Knuckle.8 “ 5. Neck, Best End, . 8 to 10 “ 6. Breast, Best End, . 8 to 10 “ 7. Oyster Part, or > „ u Blade Bone, £ 8. Fore Knuckle,.6 “ 9. Breast, Brisket End, . . 8 “ ]0. Neck, Scrag End, .... 6 “ Head and feet, 50 to 60 cents, Mode of Cooking. Roast. w Veal Olives, or Scotch Collops. Cutlets, Roast, Boil. Broth, or Ragout, Soup, Stew. Roast. Roast or Bake. Broth, Ragout. Soup, Stew. Stew, Ragout, Chops to fry, Soup. Scalded: Boil, 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 I’LaTES. VENISON. 1. Haunch, 3. Shoulder, 2. Neck, 4. Breast. PARTICULARS TO BE OBSERVED IN THE SELECTION OF MARKETABLE^. 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 small 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. Judge by fineness of grain, and firmness of white fat. MARKETING PLATES. 17 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. If fresh, eyes full and bright, and feet supple and moist. 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. 18 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 the 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, ratlier 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. a J, Introduce the trowel at 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. 20 CARVING. 2. Edge or Aitch Bone of Beef. Cut off and lay by a thick slice from the entire surface, as mark¬ ed c, b, then help. There are two kinds 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 atoc; 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 fat. 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. CARVING. 21 Calf's Head. Cut thin slices from a to b, to the bone. The throat sweetbread lies at c. Slice from c 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 knife. 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 22 CARVING. end at c. The knuckle is tender; but the other part more juicy. Some good slices may be cut lengthwise, from the broad end of the back of the leg. The cramp bone is much thought of by some : to get it, cut down to the bone at d , and in the curve line to e. 10. Spare Rib. Carve, first, slices from the fleshy part, tracing the line a, b. This will give a proportion of lean and fat; and being removed, sepa¬ rate the rib, placed in the direction d, b, c; breaking it at the point c. If an entire rib is too much, a slice of meat may be taken from between two ribs. 11. Leg of Pork .—[See Ham.] The stuffing, in a roast leg, will be found under the skin, at the thick end. ^ 12. Fore Quarter of Lamb. Separate, first, the shoul¬ der from the scoven, which constitutes the ribs and the breast, by sliding the knife under the knuckle, in the direction of a, b, c, leaving on the ribs a due proportion of meat. Place it on a different dish. Now squeeze half a Seville orange on the other part, which, being sprinkled with salt and pepper, should be carved in the direction c, d. This will separate the gristly part from the ribs. Now help from either, as may be the choice, carving as directed by the lines e, f. 13. Saddle o': Mutton. Cut long slices, on each side of the back bone, in the direc¬ tion a, b. As some are fond of a joint of the tail, they can easily be served by cutting between the joints. CARVING. 23 14. Breast of Veal. Separate the ribs from the brisket by cutting through the line a, b. The 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 . .1 7 - “ J ~ “ the stuffing. Help to each person a portion of the dressing. 16. Pig. This is seldom sent to the table whole; the cook first garnishing the dish with the chops and ears, and dividing 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 gTavy with them. Cut quite to the bone in the line a, c, b; then turn the dish with the end b, tow ards you, and putting in the point 2 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 Ford. ■ It will be more con¬ venient carving this to take it on to your plate, replacing the joints, as separated, neatly on the 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 the point of the knife, and on raising the rump end the bone. CARVING. 25 will part. Tane 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 fowl; the legs are more juicy. 20. A Goose. With the neck end to¬ 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. Th® wing the best joint. The tip the very best. 3* CARVING. Sift 23. Pigeons. Halve them, dividing lengthwise; or so as to make the breast and wings form one division. The lower division generally preferred. Woodcocks, Grouse, $c. are carved like fowls, if not too small; when they must be cut in quarters. Snipes should only be halved. 24. Hare. Insert the point of the knife inside the shoulder at a, and separate the entire length to the rump at b. The other side being done in the same way, the hare is in three pieces. Slide the knife under the rise of the shoulder at a, l, to remove it. Serve the leg in a similar manner. Next, decapitate. Take off the ears close ; and separate the jaws. Place the upper jaw flat on a plate, and putting the point of the knife into the forehead, bisect it through the centre of the cra¬ nium to the extreme end of the proboscis. Cut the back into convenient portions ; lay the pieces neatly on the dish, .and proceed to serve the company, giving some stuffing, (which will be found inside the hare,) and gravy to each person. The back and legs are prime parts. By some, the ears are considered a luxury. So also the head and brains. The tail is a rare delicacy. They may be distributed to those who like them. Should the hare not be very tender, it Avill be difficult to divide the sides from the back; but take off the legs by cutting through the joints. You will then be able to cut a few slices from each side of the back. Next, dissever the shoulders, which are called the sportsman’s joints, and are preferred by many. The back, &c. may then be carved as directed above A WORD FOR THE DINNER-TABLE. 27 A WORD FOR THE DINNER-TABLE. is Host .—An invited company of ladies and gentlemen, ec. n 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. 29 WEIGHTS AND MEASURES. For most preparations, it is easier to measure than to weigh. 25. Solids. Butter, when soft, Eggs, .... Flour, Wheat, . . Meal, Indian, . Sugar, best Brown, Sugar, Loaf, broken, Sugar, White, > powdered, $ Flour, .... Flour, .... one pound . . . ten. one pound one pound two ounces one pound two ounces one pound . . . one pound one ounce four quarts . . . sixteen quarts . . 26. Liquids. is one quart, are one pound, is one quart, is one quart, is one quart, is one quart. is one quart. are half a peck, are half a bush¬ el. 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-live Drops are.one teaspoonful. Four Spoonfuls are.one wineglassful. Twelve 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 requisite 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 doing 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 2 * 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 fleur 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. 33 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. 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. 4 84 MEATS. 32. Liver. Beef’s liver 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. MEATS. 35 In hot weather, it is so difficult to keep beef sweet, it is best to corn it in the pot, as it is boiled. Put in a teacup of salt to eight pounds of beef; sprinkle flour on the side that is to lay up on the dish, and lay it down in the pot; pour water into the pot, enough to cover the meat, and keep it covered, after the meat is put in. Boil two hours ; add more cold water, and boil another hour and a half. 36. To Collar a Flank of Beef. Take a select flank of beef; rub it well with salt and a large portion of saltpetre ; let it lie ten days ; then wash it clean ; remove the inner and outer skin, with the gristle : spread it on a board, and cover the inside with the follow¬ ing mixture ; sage, parsley, thyme chopped fine, pepper, salt, and pounded cloves. Roll it up ; sew over it a cloth; bandage that with tape ; boil gently, from five to six hours ; take it out; when cold, place it on a board without undoing it; put another board on the top, with a heavy weight on it; let it lay twenty-five hours ; take off the bandages ; cut a slice from each end; garnish with sprigs of parsley and green pickles, and serve it up. 37. Curries. Veal, Mutton chops, chickens, pigeons, and lobsters, all make good curries. Joint your fowls, if a fowl curry-dish is to be made ; boil them in barely sufficient water to cover them, till tender; add a little salt. Fry, till brown, three or four slices of pork, just before the fowls are done enough to take up. Take up the pork, and put in the chickens; brown them; then add part of the liquor in which they were boiled, a teaspoonful or two of curry powder, and the fried pork. Mix a teaspoonful of curry powder with twelve spoonfuls of boiled rice, or with a mixture of a little flour and water; pour it on the curry, and stew a few minutes. 38. Sweetbread , Heart , and Liver. Fry sweetbread, moderately, where two or three pieces of salt pork have been browned and taken up. On remov¬ ing the sweetbread, stir into the fat two teaspoonfuls of flour mixed with a little water. On boiling, pour it over the sweetbread. 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. MEATS. 37 Cold fowls are fine, jointed and warmed with a little water, then taken up and fried brown in a little butter. Sprinkle a little flour on them before frying. Thicken the water in which the fowls were warmed, adding butter, pepper, and salt, and then turn it on the fowls. 42. Veal. The best piece of veal for roasting is the loin. The breast and rack are good also. The breast makes a good potpie, and the rack is good, cut into pieces and broiled. The leg is fine for frying; and after several slices haye been taken off for cutlets, the rest is nice for boiling with a piece of salt pork. 43. Roast Veal. For roasting, veal should be peppered, salted, rubbed over with a little butter, and frequently basted. A little water should be put in the dripping pan, and if the meat is not quite fat, a little butter should be added. 44. Baked Veal. For baking, the fillet is good. The bone should be cut out, and its place filled with a dressing made of bread soaked soft in cold water, two eggs, pepper, salt, and a spoonful of melted butter, then sewed up. Put it in the bake pan, with a pint of water; and, with some of the dress¬ ing, cover the top of the meat. When done, on taking up, thicken the gravy with a little flour and water well mixed, putting in a small piece of butter, and a little wine and cat¬ sup, if a rich gravy is liked. 45. Veal and Chicken Potpie. Joint the chickens, if made of them, and boil them till half done ; take them out; put them, dry, into a pot, making alternate layers of crust and fowl, seasoned with pepper and salt; then, pour in the liquor in which the fowls were boiled, upon the upper layer of crust, which covers the fowls. If a brown crust is desired: with a heated bake pan lid, keep the pot covered. Add, from the teakettle, boiling water, as that in the pot wastes. Raised piecrust is preferable to that made for fruit pies, though, if but tyttle 4* 38 MKATS. 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 couking ; 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. 39 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- tleized. 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 fa t 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 meat 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 oflf a fillet, and flatten them ; season them highly with pepper, salt, mace, and grated lemon peel; roll 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. 41 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 it 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 oft'; 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. 42 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 teaspooifuls 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. Tako care it does not burn. MEATS. 43 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 them on the plate. 61. To Broil Ham. Ham is better broiled than fried. Slice it thin, and broil 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 salaeratus 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 ol but¬ ter, one egg, one spoonful of salaeratus, 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 stiflf 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. Hice 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 liUle brandy. Roll the cakes in powdered sugar, and bake. BltEAU. 12 ? 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 saleeratus. 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 fine flour. Make it, when light enough, into four loaves. Make vour 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. I. 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 teaspoonful 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 flour, 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 salaeratus 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 flour 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. Salccratus Biscuit. Put two teaspoonfuls of salseratus 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 salaeratus, 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 tea- HOT CAKES. 131 spoonful of salt, and flour till it becomes a very stiff batter. When ligfft, drop the mixture by spoonfuls, on buttered, flat, tins, 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 salscratus in a wineglass of milk, and strain it on the flour; add a teaspoonful of salt, and milk sufficient to roll it out. Peat 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 salaeratus 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 ol 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 salceratus dissolved in a little milk. Fry them 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 salaeratus 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 salaeratus dissolved in luke-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 salaeratus 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 * i34 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, flour 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 them to the table, hot. Instead of preparing the rice, cold boiled rice makes very nice cakes, mixed and cooked as the prepared. 385. Wafers. 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. TRIFLES, SLIT, CURDS AND WIIEV. 135 386. Rice Wafers. Mix four ounces of melted butter with a pound of rico flour, a teaspoonful of salt, and a glass of wine; stir in four well-beaten eggs, and just sufficient milk for easy rolling out; roll out as thin as possible, cut into cakes with a wine¬ glass, and bake on buttered tins, in a moderate oven. 387. Rice Ruffs. Turn sufficient boiling milk, or water, to a pint of rice flour to make a thick batter ; when cold, add four well- beaten eggs, and a teaspoonful of salt. Drop it by spoon¬ fuls into hot fat. 388. Rice Cakes. Stir a pint of rice, boiled soft, into a pint of milk, with a teaspoonful of salt, and three well-beaten eggs; mix with wheat or rice flour till stiff enough to fry. If you prefer them baked, add two more eggs, and sufficient flour for roll¬ ing out, and cut them into cakes. 389. Crumpets. With the hand, work into three teacups of raised dough, half a teacup of melted butter, three eggs, and only suffi-' cient milk to leave it a thick batter; pour it into a buttered pan, let it remain a quarter of an hour, then put on the bake pan and heat it so as to scorch flour. Bake half an hour. 390. Cream Cakes. Take a tumbler of milk, a tumbler of thick cream, and four eggs, and stir in just sufficient flour to make them stiff* enough to drop on buttered tins. Drop by spoonfuls, seve¬ ral inches apart, and bake in a quick oven. 391. Syllabub. Season some milk with sugar and white wine, but not enough to curdle it; fill your glasses nearly full, then crown them with seasoned whipt cream 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 ihat 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. Take 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 light. 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 teaspoonful 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 blanc manges. 139 separating from the jelly. Stir till cold—the more the bet¬ ter. Wash, wipe dry, and then wet your moulds in cold water, and put in the blanc mange when it becomes very thick. After it has set in the moulds to be quite firm, loosen it carefully all round with a knife, and turn it out on glass plates. If you wish to make it with almonds, take an ounce of blanched bitter almonds and two ounces of sweet, pound them with rose-water, add them gradually, when the mixture is ready to boil, or while cooling in the bowl, stir¬ ring them well in. If it inclines to stick to the moulds, set them for an instant in hot water. 404. Calf's Feet Blanc Mange. Boil four feet in five quarts of water till reduced to one quart; strain and let it cool; put it into a quart of milk and boil it eight or ten minutes, sweetening it to the taste; strain it, and fill your moulds. Flavor with cinnamon and lemon peel before boiling, or with peach leaves or rose-water after boiling. 405. Moss Blanc Mange. Take three sprigs of moss well washed, put it in one quart of cold water, over the fire ; let it remain till scalding hot, (to extract the bitter taste,) then squeeze it dry, put it in a quart of cold milk, boil the milk half an hour, then strain it through a fine sieve ; season it with white sugar, white wine, and essence of lemon, and turn it into the moulds to cool. 406. Rice Flour Blanc Mange. Mix four spoonfuls of ground rice, very smooth, with a tumbler of cold milk, and stir it into a quart of boiling milk; add the grated rind of a lemon, half the juice, a blade of mace, and sweetening, to the taste. Boil all six or eight minutes, stirring it frequently. Set it from the fire. When cool, add the beaten whites of three eggs, put it again on the fire, stir it constantly till nearly boiling hot, turn it into deep cups or moulds, and let it remain till cold. It is nice for invalids. 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 in 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 reiined sugar, stir it till it grows thick, then take it from the tire—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 line with a silver spoon, or reduce them to a smooth pulp; add as much-rieh 13 142 CKEA3IS. 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 pow'dered 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 gl asses. It may be made of currant jeUv mixed with lemon juice and sugar. Raspberry and strawberrv craam may be made in the same way VEGETABLES. 143 420. 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. Wnh 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 beantf 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 line, 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 Snoio 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 toaster ; 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 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. 430. Boiled Sweet Corn. Boil corn on the cob, if you wish it sweet. Boil it, cut oflf 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 salteratus 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 boil till the skin is very tender and about to break, adding a tea¬ spoonful of salaeratus. 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- aeratus 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 salaeratus 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 little salt. When sufficiently boiled, drain and place them in the dish without cutting them up. They are an vegetables. 149 a .eellent 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 salceratus, 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 salteratus 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, 151) VEGETABLES. then boil them from fifteen to twenty-five minutes in milk and water, with a little salt, or in clear water. Keep the cabbage covered with water. It will ameliorate the flavor of old strong ones, to boil them in two waters. When half done, take them out, and put them into a sauce pan of boil¬ ing water. 451. Brocoli. The kind that bears flowers around the joints of the stalks, cut into convenient lengths for your dish ; scrape the skin from the stalk, and pick out such leaves and flowers as need rejection ; tie up in bunches, and boil and season it like asparagus. The brocoli that heads at the top like cauliflowers, must be treated like cauliflowers. 452. Celeriac. This, though an excellent vegetable, seems to be but little known. The stalks of it can hardly be distinguished from celery : it is much easier cultivated. The roots are nice boiled tender, cut in thin slices, and used in soup or in meat pies. Or, scrape and cut them in slices, boil till very tender, drain off the water, sprinkle on a little salt, turn in milk sufficient to cover them; stew four or five minutes, turn into a dish, and give them a little butter. 453. Pickled Eggs. See No. 463. Boil hard, remove the shells, let stand in weak brine 2 or 3 days ; put in jar, and pour over them boiling vinegar seasoned with whole peppers, allspice and ground ginger. When cold, close tight. Fit for use in a month. 454. Southern Manner of Boiling Rice. Pick over the rice, rinse it repeatedly in cold water till perfectly clean; then put it in a pot of boiling water with a little salt, allowing a quart of water to a teacup of rice. Boil it seventeen minutes, drain off the water very close, set the pot over a few coals, and let it steam fifteen minutes with the lid oft'. The beauty of rice boiled in this way is, each kernel stands out by itself, while it is perfectly tender. Be very careful in the boiling and steaming, as a few moments variation in the time, may quite change its looks. VEGETABLES. 151 The 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 lour or five O 7 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 minutes. 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 14 154 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 llavor, 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 v ifh 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 PICKLES. 156 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 sp? inkle 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 littlfe 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 PICKLES. 157 vinegar spiced with mace, allspice, and peppercorns. The radish top, if pickled in small bunches, is a pretty garnish for other pickles. 475. Peaches and Apricots. Take peaches, fully grown, just before becoming mellow. Let them lie covered in a brine made of soft water, strong enough to bear up an egg, one week; take them out, wipe them carefully, with a soft cloth, place them in a pickle jar. Put to a gallon of vinegar half an ounce of cloves, and half an ounce of peppercorns, sliced ginger root, mustard seed, and a little salt, and pour it on the peaches, boiling hot. Turn oil’ the vinegar, and turn it on again, boiling hot, seve¬ ral times. 476. Nasturtions. Put them when green and small in salt and water, and change the water every three days. When done collecting the nasturtions, pour off the brine, and turn on boiling vin¬ egar, adding a little alum. 477. Onions. Peel and boil small onions in milk and water ten minutes. Put to a gallon of vinegar half an ounce of cinnamon, half an ounce of mace, a quarter of an ounce of cloves, five spoonfuls of salt, and half an ounce of alum, and turn the whole boiling hot on the onions, the milk and water being first drained from them. * 478. Gherkins. Put them in strong brine, and keep them where warm. When they turn yellow, pour off the brine, and turn on hot vinegar. Keep them in it till they turn green ; then pour away the vinegar, and add fresh scalding vinegar, seasoned with peppercorns, mace, allspice, alum, and salt. 479. Mushrooms. No. 1. Stew them after peeled, with just water enough to pre¬ vent their sticking to the bottom of the pan. Shake them now and then, to prevent their burning. When tender, take 14 * 153 PJCKLRS. them up, and put them in scalding vinegar, spiced with mace, peppercorns, and cloves, adding a little salt. Bottle and cork tight, for long keeping. 480. Mushrooms. No. 2. Take buttons, such only are fit for this use, and rub them with a soft flannel and salt; sprinkle on a little salt; put them into a stew pan with a little mace and pepper. As the liquor comes out, shake them well, and keep them over a gentle fire, till all of it is dried in again. Then put as much vinegar into the pan as will cover them ; give it one warming, and turn the whole into a glass or stone jar. They will keep two years, and they are delicious. 481. Beets. Boil them sufficiently tender to easily put a fork through them ; put them into cold vinegar, with a little salt, set them in a cool place, and stir them often to prevent any scum from rising. Beets should never be cut or scraped, till after boiling. 482. Oysters and Clams. Take the oysters from the liquor ; rinsing off the pieces of shell, if any; strain, boil, and skim it; then put the oysters into the boiling liquor, with whole peppercorns, spice, and mace, with a little salt, and boil all one minute. Take the oysters immediately out of the liquor, and let them cool; add as much vinegar as oyster liquor, and boil fifteen minutes, and then turn it hot on the oysters. Keep them cool and air tight, and they will retain their natural color. Pickle clams in the same way, only boil them longer. 483. Smelts. Take and clean two quarts of smelts; pound, very fine, half an ounce of pepper, half of nutmeg, half of saltpetre, a quarter of an ounce of mace, and four ounces of common salt. Lay the smelts in rows in a jar, and between the layers strew the seasoning, with four or five bay leaves. Boil red wine, and pour over enough to cover them. When cold, tie a cover over them. SIRUPS. ■» 159 484. Mackerel. Divide each into four or six round pieces. To six large mackerel, 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 tlm o v ot>ortion of a wineglass of sirup to two-thirds of a 100 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 flannel 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, <§'C. 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 SWEETMEATS AND JELLIES. 161 boiled too long, they lose their flavor and become dark. If not boiled long enough, they will not keep. You may know when jelly is done, by dropping a teaspoonful cold into a glass of water. If it spreads and mixes with the water, it needs more boiling; if it sinks to the bottom in a lump, it is done enough. Raspberry jelly needs most boil¬ ing of any kind. Black currant the least. Keep your sweetmeats cool and dry, in glass, China, or stone jars. Delicate preserves should be kept in small glasses or pots that will not hold more than one or two pounds ; the admission of air injures them. Glass is best. Cover the top, after sprinkling it over with sugar, with white paper dipped in hot clarified sugar. It is far better than rum or brandy. Over the whole confine a cover so close as to entirely exclude the air 491. To Clarify Sugar for Sweetmeats. Put your sugar into the preserving kettle, pour in as much cold water as you think may be wanted to cover the fruit to be preserved ; a gill to a pound of sugar ; beat the whites of eggs to a froth, allowing one egg to three pounds of sugar ; mix the whites with the sugared water ; set it on a slow fire, stirring the whole well together ; then set it where it will boil. As soon as it boils up well, take it from the fire, let it remain for a minute, then take off the scum; set it back on the fire, and let it boil a minute, then take it off and skim it again. Repeat this operation till the sirup is clear; and put the fruit in when it is cold. The fruit should not be crowded while doing ; and if there is not suffi¬ cient sirup to cover the fruit, take it out of the sirup, and put in more water, and boil it with the sirup before putting back the fruit. 492. Directions for Making Sweetmeats. For preserving most kinds of fruit, a pound of sugar to a pound of fruit is sufficient. Some kinds of fruit require more, and some will do with less, than their weight of su¬ gar. Good brown sugar, if clarified before putting in the fruit, does very well, for most kinds of fruit; and for family use, three-quarters of a pound of sugar to a pound of frui does very well. The nicest white sugar needs not be clari 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 oui sweetmeats and jellies. 163 the core from the middle of each slice. To each pound of pine apple allow a pound of loaf sugar. Mix half the su¬ gar with the pine apple, and let them lie all night, to extract the juice ; then mix them with the remaining half of the su¬ gar. and put the whole in a preserving kettle. Boil it till clear and tender, hut not till the slices break. Skim it well; set away to cool;—or, without boiling, chop fine, and add equal weight of sugar; put in glass jars, and seal tight. 496. Preserved Currants. Take ripe currants, in their prime ; strip them off their stems, rejecting the bad ones ; make a sirup of sugar and very little water, allowing a pound of sugar to each pound of currants, and let them boil a few minutes. In a few days turn the sirup from them, scald it, and turn it back, while hot, on the currants. Preserved currants, mixed with water, are an excellent drink in fevers. Dried cur¬ rants are also good, made into a tea, for the same use. 497. Preserved Strawberries. To each pound of picked strawberries, allow a pound of powdered loaf sugar. Strew half of the sugar over the strawberries, and let them stand in a cool place two or three hours ; put them in a preserving kettle, over a slow fire, and by degrees, strew on the rest of the sugar ; boil them fifteen or twenty minutes, and skim them well. Put them in wide mouthed bottles, and when cold, seal the corks. If you wish to do them whole, take them carefully out of the sirup, (one by one,) while boiling, spread them to cool on large dishes, not letting the strawberries touch each other ; when cool, return them to the sirup, and boil them a little longer. Repeat this several times. Keep the bottles in dry sand. Gooseberries, currants, cherries, grapes, and raspberries may be done in the same way. 498. Preserved Pippins. Pare and core some of the finest; put them in your pre¬ serving kettle, with some lemon peel and all the parings add a very little water, cover closely, boil till tender, taking care that they do not burn ; take out the apples, spreading them on a large dish to cool; pour the liquor into a bag 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 tire, till the fruit is perfectly tender. 504. Black Butter. Allow to any kind of berries, stoned cherries, currants, &ic., 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 a little water with 2 lbs. sugar. Let lie in this thin sirup 2 days. Drain and put them in remaining 6 lbs. of melted suo-ar, and scald 8 or 10 minutes. Other fruits same way. 15 166 SWEETMEATS AND JELLIES. 506. Peaches, Apricots, and Plums, preserved in Brandy. Take nice yellow peaches, not too mellow; put them in a pot, and cover them with weak cold lye ; take them out in one hour, and wipe them carefully with a soft cloth to get off the down and skin, and lay them in cold water; take their weight in loaf sugar, adding enough water to cover the fruit; boil and skim it; put in the peaches, and stew them from eight to fifteen minutes; take them out and lay them on dishes to cool; boil the sirup till reduced one half; then tie up the peaches cold, covering them with equal quanti¬ ties of sirup and French brandy. Do apricots in the same way, only let them stew but five or six minutes. Plums and cherries are excellent preserved in the same manner. 507. Preserved Cranberries. Allow to each pound of washed cranberries, a pound of loaf sugar, dissolved in about a gill of water, first boiling the sugar and skimming it well about ten minutes, then add¬ ing the cranberries. Boil slowly, till they are quite soft and of a fine color. Put them up warm. When cold, tie them up. Common glass tumblers are very convenient for preserved small fruits and jellies. 508. Preserved Gages. Take equal weights of gages and sugar; dissolve the su¬ gar in just sufficient water to cover the plums; boil them slowly in the sirup ten minutes ; turn them into a dish, and let them remain four or five days ; boil them again, till the sirup appears to have entered the plums ; put them up ; in a week, turn the sirup from them, scald it, turn it over them hot; and, when cold, tie them up. 509. Preserved Damsons. Allow for every pound of damsons three-quarters of a pound of powdered sugar ; put alternate layers of fruit and sugar into jars, or well-glazed earthen pots ; tie over strong paper, or cloth, and set them in the oven after the bread is drawn, and let them stand till the oven is cold. The next 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 night. 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 pot, filling it about half full, cover them with water, and boil them. After giving them a thorough boiling, and making them ten- 168 SWEETMEATS AND JEELIES. der, let them steam over a slow fire, covering the pot close, to confine 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 iu bags. Boil all gently together, forty-five minutes, take 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 till 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 o(T the dregs that stick to the jelly. Put it in a preserving kettle, and place it on a slow tire. 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. P 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 SWEETMEATS AND JELLIES. 171 on the fire ; on boiling up well, remove it from the fire and skim it clear ; set it back ; if more scum rises, remove it from the fire again, and skim it oft’. Boil till it becomes a jelly. If, when cold, on dropping it into a tumbler of cold water it falls to the bottom in solid form, it is jellied. Tie up with clarified or brandy paper. 523. Cranberry, Grape, and Currant, Jelly. Wash, and drain the fruit till nearly dry; put it in an earthen jar ; put the jar in a kettle of water ; set the kettle where the water will boil, taking care that none of it gets into the jar. When the fruit breaks, pour it into a flannel bag to drain, without squeezing it. When strained, add to each pint of juice, a pound and a half of white sugar, and half the beaten white of an egg. Boil the sirup gently, taking it back from the fire as fast as any scum rises, and skim it clear. After boiling fifteen or twenty minutes, drop a tea- spoonful of it, cold, into a tumbler of water, to ascertain if it is jelly. Jellies are improved by being set in the sun a few days. Currant jelly is best made of equal quantities of white and red currants. The juice of black currants re¬ quires but about half the sugar, and half the time to boil it that the red does. 524. Apple and Quince Jelly. See page 194. Crab apples make the nicest apple jelly. Wash them, cut out the defects, the stem, the blossom end, and the seeds, quartering the apples, but neither pare them, nor take out the hulls ; lay them in your preserving kettle ; and put to them just sufficient water to cover them. Boil till soft, but not till they break. Drain off the water through a colander ; mash the apples with the back of a spoon ; put them in a jelly bag, place a deep dish under it, and squeeze out the juice. To every pint of juice, allow a pound of loaf sugar; boil slowly, skimming it well, about ten or twenty minutes, or until it is a jelly. Dip it out while boiling, with a silver spoon, into your tumblers and moulds ; cover with a prepared paper, and tie another paper close over the glass Quince jelly is made in the same way. Pippins and bell¬ flowers make good jelly. Add lemon peel if you like. 172 COMMON DRINKS. 525. Molasses Candy. Take two quarts of West India molasses, one pound 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-live 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 oft' 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 174 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, il 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. COMMON DRINKS. 175 533. Currant Wine. Mix one quart of strained currant juice, with two quarts of water, and three pounds of sugar. After stirring the whole together, let it rest twenty-four hours ; then skim, and set it in a cool place, where it will ferment slowly. At the end of three or four days, or when fermentation has about ceased, close up the barrel tight, which should be full. When it becomes clear, bottle it. 534. Grape Wine. To each gallon of bruised perfectly ripe grapes, add a gallon of water, and let the whole stand a week; then draw off the liquor, and put to every gallon three pounds of lump sugar. When fermentation, in a temperate situation, is about over, stop it close. In about six months bottle it. 535. To Mull Wine. Put a teaspoonful of powdered cloves and cinnamon to a pint of water ; place it where it will boil; then separate the yolks and whites of three eggs, and beat the yolks with a spoonful of powdered sugar. When the water boils, turn it on the yolks and sugar ; add a pint of wine, and pour the beaten whites of the eggs over the whole. 536. Ginger Wine. To three gallons of water, put three pounds of sugar, and four ounces of race ginger, washed perfectly clean ; boil them one hour, and then strain through a sieve. When lukewarm, put it in a cask with three lemons cut in slices, and half a pint of beer yeast. Mix it well together, and make the cask tight. After fermenting about a week, or till clear, bottle it. It may then be used in about ten days 537. Orgeat.—An Excellent Refreshment for Parties. Boil two quarts of milk with a stick of cinnamon, and let it stand to be quite cold, taking out the cinnamon. Blanch four ounces of the best sweet almonds; pound them in a marble mortar, with a little rose-water; mix them v ell 170 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. Tate 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 Champpigne. 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 ESSENCES. J79 half a pint of good yeast; stir it well; stop it close ; when clear, bottle and cork it. 551. Beer of Essential Oils. Mix two quarts of boiling water with a pint and a half of molasses ; stir in five quarts of cold water, ten drops of the oil of sassafras, ten of spruce, fifteen of wintergreen, and a teaspoonful of the essence of ginger; when luke¬ warm, turn in half a pint of fresh lively yeast. After fer¬ mented, bottle and cork it, and keep it where cool. It may be used in two or three days. 552. Essence of Lemon. Turn gradually two ounces of strong rectified spirit on a drachm of the best oil of lemons. But the best way of ob¬ taining the essence of lemon peel, is to rub all the yellow part of the peel off, with lumps of white sugar, and scrape off the surface of the sugar into a preserving pot, as fast as it becomes saturated with the oil of the lemon. Press the sugar close, and cover it tight. A little of this sugar im¬ parts a fine flavor to puddings, pies, and cakes. This is the preferable mode of obtaining and preserving the essence of lemon. You have the fine aromatic flavor of the peel, without the alloy of the spirit. 553. Essence of Ginger. Grate, and put into a quart of French brandy, three ounces of fresh ginger, with the yellow part of the rind of a fresh lemon; shake it up well, and daily, ten days, when it may be used. It is nice for flavoring many kinds of sweetmeats; and a little of it mixed with water, or put on a piece of su¬ gar, subserves all the purposes of ginger tea, and is far more palatable. 554. Rose-water. On a dry day, gather fragrant, full-blown roses; pick off the leaves ; to each peck put a quart of water ; put the whole in a cold still, and set the still on a moderate fire— the slower they are distilled, the better will be the rose¬ water. Bottle the water immediately after it is distilled 180 PERFUMERY. 555. Aromatic Vinegar. Mix with a spoonful of vinegar powdered chalk suffi¬ cient to destroy its acidity; let it settle; turn off the vine¬ gar from the chalk with care, and dry it. To purify an infected room, put in a few drops of sulphuric acid. The fumes arising from it will purify a room where there has been any infectious disorder. In using it, be very careful not to inhale the fumes, or to soil your garments with the acid. It will corrode whatever it touches. 55G. To Extract the Essential Oil of Flowers. Take a quantity of fresh, fragrant leaves, both the stalk and flower leaves ; cord very thin layers of cotton, and dip them in fine Florence oil; put alternate layers of the cot¬ ton and leaves in a glass jar, or large tumbler; sprinkle a very little fine salt on each layer of the flowers; cover the jar close, and place it in a window exposed to the sun. In two weeks a fragrant oil may be squeezed out of the cot¬ ton. Rose leaves, mignonette, and sweet scented clover, make nice perfumes. 557. Cologne Water. Pour a quart of alcohol gently on the following oils :— on two drachms of the oil of rosemary, two of the oil of lemon, or orange-flower water, one drachm of lavender, ten drops of cinnamon, and a tea-spoonful of rose-water. Stop ail tight in a bottle ; shake it up well. Another way. Put into a quart of highly rectified spirits of wine, the following oils :—two drachms of oil of lemon, two of rosemary, one of lavender, two of bergamot, ten drops of cinnamon, ten of cloves, two of roses, and eight of the tincture of cinnamon. If wished very strong, put double the quantity of oils to a pint only of the spirits. 558. Perfume Bags. Take rose and sweet scented clover leaves, dried in the shade, then mixed with powdered mace, cloves, and cinna¬ mon, and pressed in small bags, and lay the bags in chests REMEDIES AND COOKERY FOR TIIE 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 half 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 cumfreyroot, 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 knot3; 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. O 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 salvo for old sores; for such as have bad flesh; and for general use. 5G9. 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 gill 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 Avater. 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 Avell, and take a tablespoonful twice a day. 571. For Stoppage of Urine. To a pint of Avater, add half an ounce of pulverized nitre, half an ounce of rhubarb, and half an ounce of aloes. Mix them Avell, and take half a wineglass twice a day. 572. For the Croup. Apply Avarmod spirits of turpentine. Put the spirits of turpentine in a teacup : set the teacup in hot water ; Avet 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 Avater 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 T11E SICK. parts affected, and bind hot garlic drafts on the feet. 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 ; Avet 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 Avell 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 Avhen 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. 185 of boiling water. Boil five or six minutes, stirring it con stantly. Season with a little salt and pepper, adding nut¬ meg and loaf sugar if liked. 579. Water Gruel. Mix with one spoonful of wheat flour, two of Indian meal, and cold water enough to make a thick batter. Stir it into a pint of boiling water, if the gruel is liked thick; if thin, into more water ; boil about forty minutes, putting in a little salt and stirring it frequently. Take it oft' the fire, and add a little salt and butter, and pour it on small pieces of toasted bread. 580. Barley Water. Boil till soft two ounces of barley in two quarts of water. Pearl barley is preferred. Strain and mix it with enough currant jelly to give it a pleasant taste. If the jelly is not preferred, turn the boiled barley to two ounces of figs or raisins, and boil all till reduced to one quart; strain and use it. 581. Caudle. To rice or water gruel made as above and strained, add half a wineglass of wine, brandy, or ale ; and season it with loaf sugar and nutmeg. 582. Wine, Vinegar, and other Wheys. Stir into a pint of boiling milk, two glasses of wine ; boil it one minute ; take it from the fire ; let it stand till the curd has settled; then pour off the whey, and sweeten it with loaf sugar. Vinegar, cream of tartar, lemon, mustard seed, and alum whey, are all made in like manner. 583. Arrow Root Custard. Stir well into a pint of boiling milk, a spoonful of arrow- root mixed smooth with a little cold milk; boil it three or four minutes; when cool, stir in two well-beaten eggs, sweeten it to the taste, and add a little nutmeg; let all boil up once, stirring constantly; then take it quickly from the fire, and pour into custard cups. Omitting the sweetening, nutmeg, and eggs ; the arrow root, prepared as for custards. 186 REMEDIES AND COOKERV FOR THE SICK. is excenent food for invalids, and can be eaten when the custards are too rich for the stomach. 584. Thoroughwort Bitters. Make a strong tea of thoroughwort; strain it; when cool, put to two quarts of it half a pint of French brandy, the peel of two or three fresh oranges, cut in small bits, and six bunches of fennel or smellage seed. Turn the tea and brandy on the peel and seed in a bottle, and cork it tight. The bitters will keep good a long time ; they are excellent for bilious complaints, and can often be taken when thor¬ oughwort tea will not suit the stomach. Put a wineglass of the bitters to a tumbler of water, adding a little sugar at the time of drinking them. 585. Stomachic Tincture. Bruise one ounce of dried bitter orange peel, with two of Peruvian bark; steep them two weeks in a pint of proof spirit, shaking up the bottle once or twice daily. Let it remain quiet two days, then turn it off carefully into another bottle. A teaspoonful, in a wineglass of water, is a good tonic. 586. Tapioca Jelly. Rinse four spoonfuls of tapioca thoroughly, covering it with cold water ; soak it five hours. Put a pint of cold water on the fire ; when it boils, mash and stir up the tapioca that is in water, and mix it with the boiling water; simmer all gently with a stick of cinnamon or mace ; when thick and clear, mix two spoonfuls of white sugar with half a spoonful of lemon juice, and half a glass of white wine ; stir it into the jelly ; add more sugar, if not sweet enough, and turn the jelly into cups. 587. Moss Jelly. Steep Carragua or Irish moss in cold water a few min¬ utes, to extract its bitter taste ; turn off the water; to half an ounce of moss add a quart of fresh water and a stick of cinnamon. Boil it till a thick jelly; strain it, and season it to the taste with loaf sugar and white wine. This is highly recommended for consumptive complaints, and is very nourishing REMEDIES AND COOKERY FOR THE SICK. 187 588. Sago Jelly. Soak four ounces of sago in cold water half an hour, after 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 t SS REMEDIES AND COOKERY FOR THE SICK. well in warm lye, and apply a hot Indian meal poultice, wet with lye. Renew it when cold. 593. For the Ear Ache. As this is generally caused by a cold—steam the ear over hot herbs, bathe the feet, and put cotton wool wet with sweet oil and paregoric into the ear. Or, best and safest; put the heart of a roasted onion, warm, into the ear, bathing the feet, and applying drafts. 594. Infallible Cure for the Tooth Ache. Pulverize and mix in equal quantities, alum and common salt; wet a small piece of cotton, and causing the mixture to adhere, place it in the hollow tooth. A sensation of cold¬ ness will be produced at first,-which will gradually subside, and with it, the torment of the tooth ache. As an approx¬ imation to a cure, apply a ginger poultice, on flannel, when going to bed. Some recommend the wetting of the flannel in hot vinegar. Hot vinegar applications are efficacious for removing pains in variety ; but they are hazardous. Very serious results have been caused by the application of vin¬ egar. If used at all, use it with the greatest caution. 595. For the Sick Head Ache. Every other night, for a while, soak the feet on going to bed, in hot water half an hour, adding hot water occasion¬ ally during the time, so as to have the water hotter at the time of taking them out than when putting them in, to pre¬ vent the blood rushing back to the head. Retiring imme¬ diately, drink a tumbler of hot strong ginger tea, and apply a stone jug of hot water to the feet. Some recommend the application of a hop poultice to the head, and the use of this prescription at any hour of the day. 596. For the Heart-ache or Heart-burn. For the one, keep a conscience void of offense :* for the other chew magnesia or chalk, or drink a tumbler of cold milk. 597. Iceland Liverwort. Take one ounce and free it of all dust and alloy, by rub- Says a lady. “ The remedy cannot apply where the wife has a drunken hus oand.” COMMON DYES. 189 bing it m 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 tire 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, handaging 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 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 Avater, then strained, make a pretty red dye for silks. The silk must be free of color, washed clean, rinsed, and boiled in the strained dye, Avith 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 Avash them out in strong suds. COMMON D V E S. 191 604. Black Dye. Take for a pound of goods a pound of logwood. Soak tlie 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- warm 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. YVhen 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- 192 CoMMOft DYES. ting. This dye will make a salmon or orange color, ac- cdtding to the strength of it, and the time the goods remain in. Drain them out of the dye, and dry them quickly in the shade ; then wash them in soft soap suds. Goods dyed in this manner should never be rinsed in clear water. Peach leaves, fustic, and saffron, all make good straw or lemon color, according to the strength of the dye. They should be steeped in soft fair water, in tin or earthen, and then strained, the dye set with alum, and a little gum-arabic dissolved in the dye, if you want to stiffen the article. When the dye stuff is strained, steep the articles in it. 607. Green and Blue Dye for Silks and Woolens. To dye green, take a pound of oil of vitriol, and pour it on half an ounce of Spanish indigo, that has been reduced to a fine powder. Stir them well together ; add a pea¬ sized lump of salseratus, bottle it as soon as fermentation ceases, and you may use it next day. Make chemic blue in the same manner, using only half the quantity of vitriol. For woolen goods the East indigo answers as well as the Spanish, and is cheaper. This dye will not do for cotton goods, as the vitriol rots the threads. Wash the articles to be colored perfectly clean and free from color. If the color cannot be extracted by rubbing in hot suds, boil out and rinse in soft water, till entirely free from soap, as the soap will spoil the dye. To dye a pale color, put to each quart of soft warm water that is to be used for the dye, ten drops of the above composition. To dye a deeper color, add more. Put in the articles without crowding, and let them remain in till sufficiently dyed. Keep the dye warm ; take the articles out without wringing, drain as dry as pos¬ sible, then hang them to dry in a shady airy place. They should be dyed in dry weather. Unless dried quick, they will not look nice. When perfectly dry, wash them in lukewarm suds, to prevent injury of the texture by the vit¬ riol. If you wish a lively bright green, mix a little of the above composition with yellow dye. 608. Beautiful Pink Dye. Take three parts cream of tartar, and one of cochineab nicely rubbed together. Tie a teaspoonful in a muslin bag 5 SOAPS. 193 put this with a quart of boiling water ; dip in the articles to be colored, previously cleaned and dipped in alum water. If wished stiff put in a little gum-arabic. 609. Cold Soap. Mix twenty-six pounds of melted and strained grease, with four pailfuls 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. Bayberri * Use none but. a silver spoon for Sweetmeats —dip, with it, your jellies, while boiling , into glasses and moulds. MISCELLANEOUS RECEIPTS. 1U5 MISCELLANEOUS RECEIPTS. 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, foi 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 till 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¬ fectly fresh in separate 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 ofl 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 formet 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 190 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 i'resh 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 all 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 spoonful 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 away, 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 sweet. 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 intc the brine. If the weather is hot,gash the piece to the bone, and put in salt. Put a flat stone or some weighton the meat, to keep it under brine, and cover 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 ounces MISCELLANEOUS RECEIPTS. 197 >{ brown sugar and half a pound of Common salt. It will keep good a year. Sprinkle the meat with salt, and the next day wipe it dry, before turning the pickle over it. Let it entirely cover the meat ; add four ounces oi salt¬ petre. Place canvas lids over your salting tubs, to admit the air and exclude flies. For immediate use and for soup, you need only thoroughly rub your pieces of beef or mutton with dry salt, placing them in a closely covered tub and turning them daily. You may thus keep mutton and beef sweet six or eight weeks. “ Salting in snow. —cover the bottom of a large clean tub four inches, with nice snow ; lay in your spare-ribs, fowds, &c., cover each layer two or three inches, taking special care to fill snow into every crack and cranny between the pieces and next the tub, and stuffing the fowls with snow, and topping «ff with a layer of snow tight pressed down. Cover your tub, and the colder its location the better. The meat will remain as fresh and juicy as when first killed. It w'ill not freeze. The snow will not melt, unless there come a January thaw. G25. To Salt Pork. Pork is said not to be so good for salting for having been kept fat all sum¬ mer. Cover the bottom of your barrel with coarse salt. Rock salt is the best. Put in your meat skin side down, putting a good layer of salt over each piece. If salted in the evening after it is slaughtered, it will pack closer than after stiffening by long laying. Make sufficient strong brine to quite cover the meat—(if not covered it will be rusty)—by dissolving salt in cold water till completely saturated. Boil and skim the brine ; then turn it on cold, first putting on a weight to keep the meat compact under brine. Always let there be undissolved salt in your pork barrel. What is left will be as good as new for the next year. If washed, nothing can be better for butter. 626. Westphalia Hams—mode of curing them. Hang up your hams ten or twelve days—(the longer the tenderer and bet¬ ter if kept perfectly sweet)—then mix, for a common sized ham, a teacup of blown salt, a teacup of molasses, and one ounce of saltpetre ; lay the hams in a clean dry tub, rub them all over with the mixture, and rub the bone ef¬ fectually. Turn and rub the hams daily, for three weeks, occasionally rub¬ bing on a little blown salt. Nothing can be better if rightly smoked. Use com hobs for smoking. Hickory and apple-tree wood are good. Do not heat your hams. 627. Virginia Mode of Curing Hams. Add salt to water so long as it will dissolve ; for every sixteen pounds of ham, add to your pickle two teaspoonfuls of salaeratus, and two ounces of saltpetre, adding also a gallon of molasses to every hogshead of brine. Let the hams lie in this pickle three or four w r eeks. Srnoke them from one to three months. To retain the juices, smoke with the hock downwards. 628. Western Mode of Curing Hams. Let the hams remain as for “ Westphalia Hams,” so long as they will keep sweet, after the pork is cut out; then rub around the bone of each ham a teaspoonful of saltpetre, and pack them in fine salt, half a bushel to five hun¬ dred weight. Let them lay one month. (If they settle, they are doing well. If they rise, take them up, and add more, salt.) Then taking them out, rub with the hand all over the fleshy part of the ham, a paste made of good ashes wet up with water—thus prepared, the flies will not trouble them. Smoke them, hock downwards. 629. A Cheap Smoke House. Take a barrel or hogshead, and knock out both heads, and smoke your meat 293 MISCELLANEOUS RECEIPTS. or fish in it. Be careful of your fire. Put a few embers in a suitable vessel, .ay on them a few cobs ; the cobs may occasionally be sprinkled with water; suspend your meat from sticks laid across the cask, covering it so as to con¬ fine the smoke, but not to extinguish the fire. A red hot bar, covered with sawdust or green wood may be used. 630. To Pickle Salmon. Put a large half pint of vinegar to a quart of liquor the fish has been boiled in, and half an ounce of whole black pepper—boil it, and pour it cold over the fish, laid in a deep dish—a good way to dress the salmon after a dinner. To boil a salmon on purpose to pickle, it keeps better for not being scaled. Pour a little sweet oil over the top of the pickle, and the salmon will keep good for months. 631. To Pickle Shad. With a peck of rock salt and two quarts of blown, mix a pound of sugar and four ounces of saltpetre; allow this preparation for every twenty-five shad. Put a layer of this at the bottom of your barrel, then a layer of well- cleaned shad, with the skin down ; then another layer of salt, sugar, and saltpetre, and thus till you get in all the shad. Place a smooth flat stone or some heavy weight on the shad, to keep them under brine. If in the course of a week the juice of the shad do not make sufficient brine to cover them, add a little brine. 632. To Cure Herring. Where the location will admit of it; for family use, take your beef brine which is left of your winter’s stock, to the fishing place; select the largest, and throw them in alive—(the brine they drink before they die, has a wonder¬ ful effect in preserving their juices.) Let them remain twenty-four hours; take them out, and lay them in a sloping position to drain, then pack them in a barrel till full, with coarse alum salt and saltpetre, in alternate layers of salt and fish, beginning with a layer of coarse alum salt, and taking care not to bruise the fish. Be liberal with your salt. In a few weeks, if they are not covered with brine, make some and add. Put a cover over them, and a weight to keep them under brine. When a year or two old, they are not inferior to anchovies 633. An Excellent Common Pickle for Hams and Tongues. Allow for each gallon of water a pound and a half of salt, a pound of brown sugar or molasses, an ounce of saltpetre, and an ounce of allspice; scald, skim, and cool it» Turn it on the meat, the meat first having been rubbed over with fine salt and lain two days. Let the meat remain in the pickle from two to four weeks, turning it daily. Canvas or coarse calico bags are good for keeping meat after it is smoked. Dip the bags several times in strong brine, and dry them before putting it in, or put it in and then whitewash the bags. 634. To Try Lard and Tallow. Lard tries easier the day the pork is butchered. It need not then be wash ed, except where stained. Cut it into pieces ; put it in an iron pot with a very little water to prevent burning ; boil it slowly over a moderate fire, stir¬ ring it occasionally to prevent burning, till the scraps are quite brown ; strain it through a coarse cloth, spread over a colander, into your lard tub—what you want for your nicest without squeezing the strainer—then squeeze the scraps as dry as possible. Use the last strained first, as it will not keep so long as the first. Keep your lard covered in a cool dry place. Some salt the lard while trying, others do not. The latter keeps equally well with the salted. The scraps are nice for eating. Tallow is tried in the same way. it should lie where perfectly cool and dry several days, and be stirred before MISCELLANEOUS RECEIPTS. 199 trying. Some prefer having the lard lay a day or two before trying it. Jt 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 out. 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 robbed 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 Salceratus. Heat your oven ; mix two teaspoonfuls of cream of tartar with one quart of flour, then dissolve one teaspoonful of salaeratus in warm water, and mix it with the flour, adding water enough to make it soft dough.—As soon as thoroughly kneaded, place it in your oven until sufficiently 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. 638. Tartaritc Acid Yeast. Tartaric acid may lie used in all cases for cooking, where an acid is wanted. It imparts no other taste than that of pure acidity. In connection with salaeratus or soda, it makes a very quick and convenient yeast, for raising bread and biscuit of all kinds; for crust; and for griddle cakes. Use equal quantities of each. For dough, put in a teaspoonful of salaeratus 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 salaeratus and acid, putting in the acid last, andimme 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 20 J MISCELLANEOUS RECEIPTS. mixed ; bag it and boil an hour and a half. For sauce, take a teacup ol sugai half a gill of wine, and a butternut-size piece of butter, adding a little nutmeg. 640. Whortleberry Pudding. Allow a quart of berries to sixteen spoonfuls of flour; wash and spread the berries in a dish, gradually stir in half the flour, taking care not to mash the berries, break in two eggs, add a teaspoonful of salt, and the remainder of the flour, and milk enough to make a batter as thick as for pancakes. Put it in a bag well floured into boiling water, and boil it an hour and a quarter. 641. Custard Pudding. Take a quart of inilk, eight eggs, and eighteen spoonfuls of flour. Take enough of the milk to wet up smooth the flour; turn on the remainder grad¬ ually, stirring it constantly, and if boiling hot the better ; add the eggs well beaten when a little cool, and a little salt, and stir all well together. Bake from twenty to thirty minutes. 642. To Fricassee Eggs. Boil six eggs five minutes ; lay them in cold water, peel them carefully, dredge them lightly with flour, beat one egg perfectly light, dip in the hard eggs, roll them in bread crums, seasoned with salt, pepper, and nutmeg, covering them well, then letting them stand awhile to dry ; fry them in boil¬ ing lard, and serve them up with any kind of rich well-seasoned gravy, and garnish with crisped parsley. 643. Cold Sweet Sauce for Puddings. Rub equal quantities of butter and sugar to a cream, add a little wine, form it into a lump, set it. in a cool place for fifteen minutes, then grate nut meg over it. Currant jelly may be substituted for the wine 644. Buckwheat Cakes. Turn on to three cups of flour and a teaspoonful of salt, enough hot w'ater to make a thin batter. When lukewarm, add a spoonful of yeast, and set it in a warm place to rise. In the morning add a teaspoonful of salasratus in a teacup of hot water. If mixed in the evening, and it rise too fast, set the batter in a cool place through the night. Some of the same batter may be reserved for the next time. 645. Cheap Mountain Pound Cake. To one ecg and four ounces of butter, well beaten together; add a tea¬ spoonful of allspice; half a teaspoonful of pepper; pint of molasses ^tea- spoonful of sakcratus, dissolved in a teacup ol cream, or milk ; and flour enough to make the consistency of fritters; set it where quite warm to use ; and when perfectly light, bake moderately. 646. Noodles for Soup. Thicken two eggs with flour, adding a little salt, till stiff enough to roll out like pie crust; sift flour over it; do up the sheet in folds, sitting flour over each; then shave it into very fine strings, and boil them in your soup fifteen minutes. 647. To Clarify Sugar. Put to three pounds of sugar a pint of water; add the white of one egg well beaten and mixed with half a pint of water. Boil all till the scum rises, set it off the fire till it falls, then skim it MISCELLANEOUS RECEIPTS. 201 648. To ma/ce Wheat Starch. Wash a peck of good pure wheat; cover it with water in a tub placed in the sun : change the w'ater daily to prevent its unpltasant 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 h 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 burning, 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. 202 MISCELLANEOUS RECEIPTS. o56. Superior Writing Ink. Mix witli a gallon of pure soft water, and stir in well, twelve ounce# of coarsely-powdered Aleppo galls, six of chipped logwood, five of protosul¬ phate of Pon, five of gum-arabic, and two of dry Muscovado sugar. 657. Indelible Ink for Marking. Dissolve two drachms of lunar-caustic and half an ounce of gum-arabic in a gill of rainwater; dip the part to be marked in strong salaeratus water; iron it quite smooth when dry ; mark and place it in the sun or near the fire to dry. Make marking red ink by reducing to a fine powder half an ounce of vermil¬ ion and a drachm of the salt of steel, and mixing them with enough linseed oil to make the red ink of the same consistency as the black. 658. Black Ball. Melt together, slowly, ten ounces of bayberry tallow, five of beeswax, and one of mutton tallow. After melted, add enough ivory or lamp-black to give it when polished, a good black gloss. Stir all well together, and on taking it from the fire, add a glass of spirit. 659. Liquid Blacking. Mix and stir well together four ounces of ivory-black, six gills of vinegar, two spoonfuls of molasses, and one o f sweet oil. 660. Piles .— Worms. (For Children.') For the Piles, roast, pulverize, and mix the sole of an old shoe with lard or ox marrow, and apply it. For Worms, brown, pulverize, and mix egg-shells with molasses. Give teaspoonful night and morning. 661. Cement for Corked Bottles. Melt with four ounces of sealing-wax, four of rosin and two of bees' wax. Stir it with a tallow candle when it froths, and as soon as it melts, dip into it the mouths of the corked bottles—it will make them air tight. Some use two ounces of shellac, four of Spanish brown, and four of rosin. 662. Cement for Broken Glass, China, or Earthenware. Rub the edges of the broken vessel with the beaten white of an egg ; tie finely powdered quicklime in a muslin bag, and sift it thick over the egg ; match and bind the pieces together, and let them remain bound several weeks. This is a cement for all kinds of crockery but thick heavy glass-ware, or coarse earthen. The former cannot be cemented—for the latter use white paint. Paint the broken edges, match and bind them tight together, letting them remain till the paint is dry and hard. Milk is a good cement. Match the pieces, bind them tight together, put the ware in cold milk, boil the milk half an hour, take it. from the fire and let the crockery remain till the milk is cold. Keep the crockery bound several weeks. The Chinese mode of mending broken china is to grind flint glass on a painter’s stone, till it becomes an im¬ palpable powder, and then to beat it with the white of an egg to a froth, and fay it on the broken edges, and match and bind them, and let them remain some weeks. It is said to be impossible to break the ware where thus cemented. 663. Japanese Cement, or Rice Glue. Boil gently rice flour mixed to a smooth paste, with cold water. It is far more transparent and smooth than wheat flour paste, and answers the same MISCELLANEOUS RECEIPTS. 203 purpose. This glue, made of the consistency of plastic clay, may be used for busts, models, basso-relievos, and like articles. They are susceptible of a high polish made of it. Poland starch is a fine cement for pasting layers of paper or fancy articles. 664. Alabaster Cement. Melt a pound of white bees’ wax and a pound of rosin, and strew over it gently three quarters of finely pulverized alabaster. Stir all well together, and knead it in water, to thoroughly incorporate the mass. The alabastei, when mended, should be heated; heat the cement also on applying it. Join, bind together, and let it remain a week. It is a very strong cement. 665. Iron-ware Cement; and To mend cracks in Stoves and Pipes. Stir into the white of eggs beaten to a froth, enough powdered quick lime to make a consistent paste, and then stir in iron file dust to make a thick paste. Fill the cracks of iron-ware with this cement, and do not use it for some weeks. Mend cracks in stoves and pipes, by applying a paste of wood- ashes, salt, and water. 666. To renew Stale Bread and Cake. Fill a bread steamer about half full of water, and lay the old bread on it, and put it on the fire, where it will steam the bread thirty or forty minutes ; then wrap the bread in a towel, and let it remain till dry. Old dry bread may thus be made moist and good. As a substitute for a steamer, soak the bread m cold water till it has absorbed enough water to be moist throughout; then put it in a bake-pan without any cover, and make it very hot. If broken pieces of bread are put in the oven for several hours after baking, and rusked, they will keep good a long time. Heavy sour bread, in this way, may be made into tolerably good cakes and puddings, if enough salaeratus be used to correct the acidity. Rich cake, that has wine or brandy, will keep good sev¬ eral months in cold weather, if kept cool and dry. When it is to be eaten, put it in a cake pan and set it in a bake pan that has half a pint of water in it; put on the bake pan cover, and let the cake bake till heated very hot. Let it get cold before cutting. 667. To Pot Cheese. Cheese that has begun to mould, may be kept from becoming more s», if treated thus :—cut off the mouldy part, then grate it, if the cheese be dry. If not, pound it fine in a mortar, crust and all. To each pound, when fine, put a spoonful of brandy, mix it well with the cheese, press it tight in a clean stone pot, and lay a paper wet in brandy on the top. Cover the pot tight, and keep it in a cool dry place. Dry pieces of cheese may be potted in the same manner. Potted cheese is best a year old. It will keep several years without breeding insects. 668. To preserve Cheese from Insects. Cover the cheese, while whole, with a flour paste ; wrap a cloth round it, and cover that with paste ; keep the cheese in a cool dry place. Cheese with insects, if kept till cold weather, will be free of them. 669. To freshen Salt Butter. If butter is too salt, allow to each pound of it a quart of new milk ; churn it an hour, and then work it like new butter; working in a little white sugar improves it. It is said to be as good as new butter. A bit of new salt butter may be quite freshened, bv working it in cold water, and repeatedly changing the water. 204 MISCELLANEOUS RECEIPTS 670. To Extract the Rancidity of Butter. Take a little for immediate use, allowing two teaspoonfuls of salaeratua dissolved in a quart of boiling water for a pound of butter ; put in the butter, mix it well with the salseratus water, let it be till cold, then take it off care¬ fully, and work a teaspoonful of salt into it. Thus managed it does very well for cooking. 671. To pot Butter for Winter. Into six pounds of new-made butter, work the mixture of a spoonful of powdered white sugar, one of salt, and one of saltpetre. When you have finished putting down your butter, in a stone pot, cover it with fine salt, put in alternate layers of salt with the butter; cover so close as to exclude the air. Some prefer potting butter in brine :—make the brine of the saltness wished for the butter, add half a spoonful of saltpetre to two gallons of brine, made by turning boiling water on the salt. Put it to the butter when cold, and let it cover the butter. Another method—free the butter entirely of the buttermilk ; work it up quickly with about half an ounce of salt to the pound ; let it lay one day or longer ; beat well together four ounces of salt, two of loaf sugar, and a quarter of an ounce of saltpetre, and work the mixture thoroughly into the butter, allowing half an ounce for every pound. Pack it in jars or tubs, and place a layer of the mixture in folds of thin muslin, stitching it loosely and placing it neatly over the top. 672. To preserve Cream for Steamboats or Sea Voyages Mix fresh rich cream with half its weight of loaf sugar; cork it tight in bottles. W hen used, no sweetening need be added. 673. To keep Eggs till \lth of June, or for Christmas. Buy eggs for family use when cheapest; put them into two gallons of water, mixed with half a pint of salt and half a pint of unslacked lime. Make the pickle with boiling water. Put it cold to the eggs. Let the eggs be new laid, and perfect; quite covered with the lime water, and kept in a stone pot in a cool place. Thus preserved, eggs will keep good six months. If occa¬ sionally turned over, the better. 674. To prepare Fat for Shortening. Except ham and mutton, all kinds of meat make good shortening. Scrape from the cold congealed drippings of roast meat, or the fat of boiled meat, the adhesive sediment; slice the fat, adding any scraps of fat from broiled meat you may have; melt it slowly, and strain it. When congealed into a hard cake, scrape off the sediment if any adhere, melt it again, and when partly cool, add a teaspoonful of salt to a pound of shortening. Use the dregs for soap-grease. Except in the hottest weather, shortening thus prepared is a good substitute for lard. The fat of cooked meats should not be kept more than three days in summer, and seven in winter, without being tried. Ham fat, if boiled in fresh water and clarified, does very well to fry in. And mut¬ ton-fat, melted into a tallow cake, will please the tallow-chandler. 675. Directions for Washing White Cotton Goods. Turn boiling water on table cloths, and all white clothes stained by coffee or fruit, before putting them in soap suds, and let them lay till the w ater is cold, then rubbing out the stains. The stains will be irremovably set, if put into soap suds. Table cloths will be less liable to stain if always rinsed in thin starch water, as that prevents the penetrating of stains. Put very dirty MISCELLANEOUS RECEIPTS. 205 white clothes in strong cool suds on the fire over night, and they will easily clean. If they get to boiling, do not care. It will not hurt them if the suds be cool on putting them in—if hot then, it will set the dirt. The following saves labor :—Soak clothes in lukewarm soap suds, if very dirty, over night; put a spoonful of salts of soda, and a pint of soft soap, to every three pails of water; make it moderately warm ; put in the clothes without rubbing, and boil them an hour. 676. To Wash Calicoes . Before putting the clothes in water, rub out the grease spots ; they cannot be seen after all is wet. Wash them in mildly warm soap suds, which will clean them as well as hot suds, with less injury to the colors. Use soft soap for yellow shades, but for no other; and do not rinse in fair water. Rinse other colors in fair water, and dry them in the shade. If calicoes incline to fade, set the colors by washing them in lukewarm water, with beef’s gall, allowing a teacup for every four or five gallons of water. No soap is required, unless the clothes are very dirty. Then wash them in tepid suds, after being rubbed out in beef’s gall water. Rinse them in fair water. Beef’s gall can be kept several months, by bottling it tight, and putting in a little salt. Wash black calicoes in water that potatoes have been boiled in. Such water may be saved through the whole week, or potatoes may be sliced and boiled, for the sake of the water. For mourning calico, the best way is to boil the clothes in strong hard soap suds about ten minutes, turning and pressing them in the suds, and then to rinse them in strong bluing water.— The following mode is said to set colors, so they will not fade by after wash¬ ing :—add three gills of salt to four quarts of boiling water ; put in the calicoes perfectly clean, and let them remain till the water is cold. A little alum in the rinsing water is good for green and yellow ; or a little vinegar for green, pink, and red. All calicoes but black, look better for starching. They will not look clear. Potato water, boiled to a thick consistence, stiffens them without showing. 677. To Wash Woolens. If you wish to thicken your flannels by shrinking them, wash them in soft soapsuds, and rinse them in cold water. To prevent white flannels shrink¬ ing, wash them in hard soap suds, without rubbing any soap on them ; rub them out in another suds, wring them out, put them in a clean tub, pour on boiling water to cover them, and let them remain till the water is cold. A little indigo in the boiling water improves the looks of the flannels. Colored woolens that incline to fade, wash with beef’s gall and warm water, before putting them in soap suds. Colored pantaloons look well washed with beef’s gall and fair warm water, and pressed on the wrong side while damp. 678. To remove Ink, Fruit Stains, and Iron Mould, Moisten the soiled part with cold W'ater, then place it over the smoke of burning brimstone. Or wet the spots in milk, and cover them with salt, before washing the garments. Or dip ink stains in hot tallow. 679. To remove Stains from Broadcloth. Take an ounce of fine ground pipe clay, mix it with twelve drops of alco¬ hol. and twelve of the spirits of turpentine ; moisten a little of this mixture with alcohol, whenever you wish to remove any stains, and rub it on them. Let it remain till dry, then rub it off with a woolen cloth. 680. To extract Paint from Cotton, Silk, and Woolen Goods. Saturate the soiled spot with spirits of turpentine, and let it remain some 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 salaeratus 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 where the 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 salaeratus, 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 salaeratus water mixed with sand. And on those of goods and paper, grate Frenmi 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 of tin ; for purples, blues, and other shades, use salaeratus ; and for olive- greens, dissolve verdigris in the rinsing water. Rinse fawn and browns in pure water; dip the silks up and dow r n 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 mangier. 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 teoid water are nice for restoring rusty silks ; and MISCELLANEOUS RECEIPTS. 207 soap suds answers very well. The silks look better not to be rinsed in clear water, but they should be washed in two different waters. G85. To clean Silk and Woolen Shawls. Pare and grate mealy potatoes, and put to a pint of the pulp two quarts of cold water. On standing five hours, strain it through a sieve, rubbing as much 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 to dry, the colors are apt to run and make the shawl streaked. Fold it up while damp, let it lay half an hour, and put it in a mangier ; 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 your carpets once a 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¬ fron and water, 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 fairwater, and rub them till dry witn 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 from 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 careful to touch only the spots with the 208 MISCELLANEOUS RECEIPTS. vitriol Rinse them with salieratus water, and then with fair water It is said, blotting paper will extract the ink, if rolled up, and rubbed hard on the spots. 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 thuspound, 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 warm 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 Forfcs. Use finely powdered Bath brick to remove rust, and to polish steel 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 them in 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 100 k 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, stiff, flat brush, till miscellaneous receipts 209 clean and polished. To preserve the color of freestone hearths, wash them in water without any soap, rub on them while damp, pulverized freestone, let it remain till dry, and then rub it off. If stained, rub them hard with a piece of freestone. To have your hearths look dark, rub them with pure soft soap, or dilute it with water. Use redding for brick hearths, mixed with thin hot starch and milk. 694. To remove Putty and Paint from Window Glass. Put salaeratus into hot water till very strong; saturate the putty or paint daub with it; let it remain till nearly dry ; then rub it off hard with a woolen cloth. Whiting is good to remove it. Salseratus water is good to remove putty while green, on the glass. 695. To extract Ink from Floors. Remove ink stains from floors, by scouring them with sand wet with water and the oil of vitriol, mixed. Then rinse them with strong salaeratus water. 696. To temper Earthen-ware. Boil earthen-ware that is used for baking, (before using it, as it will be less liable to crack,) covering it with cold water, and then heating it gradually. Let it remain in till the water has cooled. 697. To temper New Ovens and Iron-ware. Before a new oven is baked in, keep up a fire in it half a day. Put up the lid as soon as the wood is removed. Do not use it for baking till it has been heated the second time. It will never retain its heat well, unless tem¬ pered in this way. Heat new flat-irons half a day also, before using them, to have them retain their heat well. New iron cooking utensils will be less liable to crack, if heated gradually five or six hours, and then cooled slowly before being used. Do not turn cold water into hot iron utensils, as it will crack them by cooling the surface too suddenly. 698. To loosen tightly wedged Stopples of Decanters and Smelling Bottles. Rub a feather dipped in oil round the stopple, close to the mouth of the bottle ; place the mouth of the bottle towards the fire, about two feet from it. When warm, strike the bottle lightly on both sides, with any convenient wooden instrument, and take out the stopple. You may have to repeat the process. By perseverance, you will ultimately triumph, however closely wedged in. 699. Lip Salve. Dissolve a small lump of white sugar in a spoonful of rose-water, (or com¬ mon water,) and simmer with it eight or ten minutes, two spoonfuls of sweet oil, and a piece of spermaceti of the size of half a butternut, and turn all into a small box. 700. Cold Cream. Put into a close vessel two ounces of the oil of almonds, half an ounce of spermaceti, and half an ounce of white wax; set the vessel in a skillet of boiling water, and when melted, beat the ingredients with rose-water till cold Keep it in a tight box, or w ide-mouthed bottle. 701. To prevent the formation of a Crust in Tea Kettles. Keep an oyster-shell in your tea kettle. By attracting the stony particles to itself, it will prevent the formation of a crust. 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 withsome 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 them, 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 mafce 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 E ounded rnace and nutmeg, an ounce of each, a handful of scraped dried orse 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, Flics, 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, mixed, 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. MISCELLANEOUS RECEIPTS. 211 709. For a Sore Leg, or Inflammation of long standing fake one ounce of white vitriol, one of alum, one of good gunpowder, and half an ounce of sugar of lead ; put them all into a bottle, with a quart of spring water. Shake it a few times, and bathe the limb. if at any time you break the skin of a game leg, apply a little laudanum oi camphor, and put on dry cotton. Salve and oily substances are bad. 710. Erysipelas, 5G2. — Gelatine Wine Jelly, 771. — Lemonade Sirup, 543. Erysipelas. —Apply to part affected gunpowder, wet to a paste with strong copperas water. When dry, renew it ; and take calomel. Gelatine Wine Jelly. —Quart of wine, 3 pints of water, 1 lb. sugar, 2 spoonfuls lemon juice, wineglass of brandy, stick of cinnamon, 8 pieces of gelatine well soaked in water, 8 egg whites slightly beaten. Stir till very hot. Let boil 5 minutes. Take off. After 2 minutes strain through flannel till clear. Lemonade Sirup .— Let stand a night 3 lbs. fine loaf sugar in quart lemon juice. Skim. Bottle. 711. To renovate Feather Beds and Mattresses. Make soiled and heavy feather beds clean and light thus:—dip astiff brush in hot soap suds, and rub them ; when clean, lay them on a shed or in some clean place, and let it rain on them ; when thoroughly soaked, let them dry a week in the hot sun, shaking them well and turning them over daily, and covering them nightly with a thick cloth. It is quite as well as to empty the feathers, and to wash them and the tick separately, and much easier. Dry the bed thoroughly before sleeping on it. Hard and dirty hair mattresses can be made almost as gooifras new, by ripping them, washing the ticking, picking the hair free- from bunches, and keeping it some days in a dry airy place. Fill the ticking lightly, when dry, and tack it together. 712. To Clean Bed Ticks, however badly Soiled. Apply Poland starch, by rubbing it on thick, with a wet cloth. Place it n the sun. When dry, rub it in with the hands. Repeat it, if necessary The soiled part will be as clean as new. 713. To Clean Bedsteads , and keep them free of Chintses. Apply lard. 714. To protect Peach Trees from Grubs. Place around the body of the tree, the saw dust or chips of cedar. Kentish Cap Paper, tied two inches below and four above the surface of the ground, will prove a sure stumper. Any paper may do, while it lasts. 715. For Dressing Asparagus Beds. Put your refuse pork or beef brine on them. JVhile it adds to the growth of the asparagus, it destroys the weeds. 716. To clean Glass and Pictures. Dip a soft cloth, moistened with spirits, into finely pulverized indigo, and cover the glass with it. Polish it with a soft dry cloth. Very finely sifted ashes or whiting may be substituted for the indigo. Wash tumblers clean; rinse them in cold water, wipe off the water with one cloth, and polish them dry with another. Rub mirrors lightly with a clean sponge or soft linen moistened with spirits of wine or soft water; dust the glass with bluing, or whiting powder; rub it off, rub with another clean cloth, and polish it with a silk handkerchief. Dust the frames, and pictures, with cotton or a feather brush. 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' 1 Wax. 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 at 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 RECEIPTS. 213 723. To keep Green Corn and Grapes, and to keep Things. Strip off part of the husks ; tie the others tight over the tip end of the rob ; 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 ; milk, for them to eat; bed curtains, at a good remove from the bed slept on—and keep boys where they should be ■ girls too, studying Housewifery. 724. To Bone a Turkey , or any other Fowl. Be^in 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 spoonful, half and half, allspice and cinnamon—fill it nearly full with water, cover it with a thick paste ; and hake 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 sauce. 727. To keep Cheese. Rub over 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. Putin the head, and place them where dry. , 728. “ Soufies" — New-Orleans Custards, or Pies. Take eggs to the liking, mix the beaten yolks with milk as for custards, sweetened and flavored to taste; fill your dish half full, and bake , turn on the beaten whites, and brown the top lightly, by holding a hot shovel over it—or otherwise. 729. To Clean India-Rubbers. Wash them in Soap Suds, or rub on a little Sweet Oil. Si 4 MISCELLANEOUS RECEIPTS. 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 the sheet, letting the middle remain united, the length you wish your letters. F'oid inward the separated 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 this. The other half sheet will be an envelope. The person to whom this last 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 bottom, is best — Mix one quart of sifted rye flour with three of ineal; 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 feed 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 mixed 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 ; shake it well, and apply it to the article, spread smoothly and firmly, with a sponge. Rinse it off with cold water, if necessary, and iron it, damp, on the wrong side. 738|. Buckwheat Cake. To a scant teacup and a half flour, two cups molasses, two of cream, and %ne of sour milk, add a little ginger and spoonful suleratue. Bake in a loaf miscellaneous receipts. 215 738 , a. Excellent Tooth-preservative Powder. Mix one ounce of myrrh; one of Peruvian bata; half one of chalk; half one of orris-root, and half one of Armenian bole. 738 , b. To make India rubber Varnish. Cut in fine slips an ounce of India rubber; pour on it a solution of two ounces of carbonate of soda, and a pint of water; and let it stand a week. Put the India rubber into a gill of new spirits of turpentine, and it will make a solution of considerable strength for use. Add a little ivory black if a dark color is wished. 739 . New Orleans Gumbo. Best made of fowl.—Veal and other meats are good with ham. Take a common sized (owl and a pound of nice ham ; joint the fowl, and cut the ham, which should be rather fat, into small slips. Put them into an iron pot without water, set it over the fire and stir it often to pre¬ vent burning, till of a nice brown, and then add two quarts of boiling water. If to be thickened with ocra, cut it fine and add enough to thicken it, with pepper and salt to taste, and ripe tomatoes cut fine if liked; add more boiling water, so as to have at least two quarts when done ; and, if wished, oysters just before taking up. Some prefer Gumbo thickened with ground sassafras. For a change, sweet herbs are good. Have a dish of nice boiled rice to serve with it. 740 . Sweet Pickles. Prepare them as “464. Cucumbers, Cabbage, Peaches, &c.,” and the last time of boiling the vinegar, add three pounds of brown sugar to the pickles for each gallon of vinegar to be turned on. Tie them up when done. 741. Sally Lunn. Take one quart of flour, three eggs, one teacup of butter, one of yeast, and one pint of new milk. Beat the yolks light, stir in the yeast, then the flour, butter, and milk. Beat all light with a knife, then add the frothed whites, and salt to taste. Put it in a bowl with a cover and set it to rise. When risen, butter the mould and put it in, and set it to rise the second time. When risen, bake it as you would a cake. Butter it while hot 742 . Massach'itselts Premium Bread .— Wheat. Rye. Yeast for the wheat—Boil till soft 2 potatoes in 3 quarts water with hand¬ ful of hops. Strain on pint of flour, stirring it smooth. Add spoonful of sugar; when milk-warm, enough yeast to make ferment. To make —Five quarts flour; 2 teaspoonfuls salt; half-pint yeast, for 4 loaves of bread. Mix stiff, with milk-warm water. After risen, knead till it will not stick to the hands. When risen in the pans, bake. Rye Bread .—For 1 loaf: 1 quart flour, 1 pint milk, and 2 small tablespoon¬ fuls brewer’s yeast. Sponge over night, taking about half the milk with the yeast. In cold weather warm all the milk. Always that for the mixing. 743 . Sweet Potato Pie. To two pound of potatoes boiled and sifted add half a pound of butter, a pound and a h Jf of sugar, one quart of milk, twelve eggs, season with nut¬ meg and lemon, line your dish with a paste and rim, and bake moderately till done 216 MISCELLANEOUS RECEIPTS. 744. Macon Sweet Potato Pie, Boil sweet potatoes tender, line your dish with a rich paste, slice in the potatoes very thin, season highly with butter, sugar, and cloves, pour a little brandy over the top, cover with a rich paste, a’id bake about as long as for an apple pie. 745. Excellent Boiled, Custards. To nine eggs well beaten add sugar to taste, and beat very light; add one quart of milk, and strain the whole ; add essence of lemon or rosewater, and boil fifteen minutes ; then remove it from the fire, stirring it from the time it is milk warm till quite cold. If right, they will be perfectly light and porous. 746. Arrow Root or Potato-Starch Custards. Take one quart of milk, two eggs, two spoonfuls of arrowroot or starch, four of sugar, one grated lemon peel, beat the eggs and sugar together, add the arrowroot, stir all into the milk and put it over the fire, stirring occasionally till it thickens. 747. Columbia Sweetmeat Pudding. Cream twelve ounces of butter, rub in till all is light eight ounces of ground loaf sugar, the yolks of twelve eggs and half the whites beaten separately; line your dish with a rich puff paste with a rim, add a laying of peach, pour on part of the mixture, add a laying of quince, then turn on the remaining mixture, and bake till the crust is well done. Other sweet¬ meats, or seeded raisins make a good substitute for peach and quince. 748. Vermont Rich Lemon Pudding. Take one pound of butter; one of loaf sugar; half a pound of almonds, blanched and pounded with rosewater; three grated lemon rinds ; twelve egg- yolks, and six whites ; mix all with the juice of two large lemons, and bake from an hour to an hour and a half. It requires no sauce. Equally nice cold. 749. English Plum Pudding, No. I. Take half a pound of grated baker’s bread; half beef-suet, fine; half of flour; half of citron, very fine ; three quarters of sugar, or to taste; one pound of seeded raisins, cut in two; one of currants; two teaspoonfuls of allspice ; two of cloves ; one nutmeg ; a small teaspoonful of salaeratus dis¬ solved in a teacup of cream, mixed with tw r o well beaten eggs ; and mix all well together with a spoon. Put it in three or four bags, and boil five or more hours. Sauce ; a pint of cream, heated all but to boiling ; very rich with sugar, butter, and nutmeg rubbed together and stirred in. Stir it con¬ stantly while heating. 750. Eve's Pudding , and Brown Betty. Chop fine six ounces of bread and six sour apples ; add six eggs and six ounces of sugar well beaten together ; six ounces of currants or raisins, one nutmeg, and a little salt. Bag it, tie tight, and boil about three hours. Sauce to taste. Brown Betty. Put a layer of tart apples, in slices, at the bottom of your pudding-dish, with sugar and other seasoning to taste, and then a layer of bread-crums. Repeat alternate layers till full Bake about two hours. MISCELLANEOUS RECEIPTS. 217 751. Toleration Cake. Take one pound of flour, one of sugar, eight ounces of butter, one teacup of milk, six eggs, one quarter of an ounce of mace, one teaspoonful of salas- ratus, and the grated rind of a lemon, with some of the juice. Raisins may be added. 752. Queen's Cake. Rub together, till very white, a pound of sugar and twelve ounces of butter. Mix with a wine-glass of wine, one of brandy, one of miik; and if you wish the cake to look dark, a teaspoonful of salaeratus. Stir them into the butter and sugar, with a pound of flour, a teaspoonful of rosewater or essence of lemon, and a quarter of an ounce of mace. Beat the yolks and whites separately of six eggs. If no salasratus is used, add two more. When perfectly light, mix all. Stir well together, and add, just before baking, eight ounces of seeded raisins, eight of Zante currants, four of citron, or blanched almonds pounded fine in rosewater. Stir in the fruit alternately and gradually by handfuls. Line two three-pint tin-pans with buttered white paper; put in the cake and bake directly, from an hour and a quarter to an hour and a half. If it brown too fast, cover it with paper. The grated rind of a lemon with some of the juice may be used instead of the currants, almonds, and rosewater, if liked. 753. Nice Cheap Cake. Take five cups of flour, three of sugar, one of cream, one of butter, six eggs, one nutmeg, and two teaspoonfuls of salasratus. Mix all well and bake. 754. Hamburg Cream. Beat half a pound of double refined sugar made as fine as flour with ten cgg-yolks, till perfectly light; add the grated rinds and juice of two lemons; put all into a preserving kettle ; scald it till all but to a boiling heat; take it off, stir in the frothed whites; stir all quick with a silver spoon one way , and then dish it. 755. Bavarian Cheese. Dissolve half a pound of isingglass in two quarts of cold water, and boil it to one quart. Then boil two quarts of milk. Stir into the milk two pounds of sugar, and twenty-four egg-yolks. Stir it well; put it over the fire till it thickens very little ; add the isingglass ; strain it through a sieve; arid cool it. Add three quarts of cream, whipped very light; rnix it well, and put it in forms. Flavor to taste, and eat it with cream and sweetmeats. 756. Richmond Sweetmeats. Take from a pound to a pound and a quarter of Brazil sugar for a pound of fruit. ; pare your peaches and some other fruits, but not your melons ; sprinkle on the sugar, and'let it lie through the night. Early in the morning Jake out the fruit, add a little water to the sugar, and set it a simmering. When it does so, put in the fruit, and let it continue to simmer slowly through the day, skimming it occasionally. Dip it into your jax» whan «old, seal them. 19* 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. Roast, 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; 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 vitae 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. MISCELLANEOUS RECEIPTS. 219 The blood will suddenly coagulate some distance within the vessel. For deep wounds and amputated limbs, repeated applications may be necessary. 764. To prevent the Discoloring of the Skin by a Bruise. Immediately rub on lamp oil with the hand. 765. For Sore Throat and Difficulty of Breathing. Mix a little pounded camphor with a wine-glass of brandy; drop a little on a lump of sugar ; and let a lump melt in the mouth, hourly. The third or fourth generally enables the patient to swallow with ease. 766. For Costiveness. See No. 836. Take nice rye in the berry; soak and boil it moderately, till perfectly tender, and season it with molasses, sugar, or honey. Make it a standing dish for breakfast. It may be eaten occasionally at other times. 767. To take Scorch-marks out of Linen. To a pint of vinegar add the juice of three onions ; half an ounce of bar soap, rasped fine ; two ounces of fuller’s earth ; half an ounce of lime, and half an ounce of pearlash. Boil all till pretty thick; lay some of it on the scorched part, and let it dry. On repeating this one or two washings, the mark will be removed, and the linen remain without damage. 768. Caterpillars. Destroy them in the egg, just before the putting out of the leaves. 769. Cockroaches and Rats. Mix well two parts of fine Indian meal with three parts of calcined plas¬ ter of Paris, made very fine. Pass them, mixed, through a fine sieve, and give it; placing w'ater near. Infallible. Strew wafers or black hellebore root in the haunts of roaches and beetles. 770. Trunk Straps. Traveling trunks will do more than double service if tightly girt with two or more stout straps — rough and tumble of porters and baggage-masters included. 771. Wine Jelly. Take one ounce of isingglass in cold weather, and one and a half in warm, dissolved in a pint of cold water; a pound of sugar dissolved in another pint; the grated rind and juice of two lemons ; and half a pint of Madeira wine: boil all till it jellies; strain it; and fill your glasses.—Beautiful, colored with cochineal.—Nice without wine. 772. Best Raspberry Shrub. —541. Add ten pounds sugar to the strained juiee of eight quarts berries. Boil hard ten minutes, skimming it. When cold, add two ounces Tartaric acid 220 MISCELLANEOUS RECEIPTS. 772, .4. Mrs. Miller's Receipt for Premium Bread. For two large loaves, or three smaller ones, allow five quarts flour, half spoonful salt, and half pint yeast. Add warm milk until the dough is pretty stiff. Knead and set in a warm place to rise. After well risen, mould thoroughly and let it stand twenty or thirty minutes for second rising, in the pans. For Yeast;—Pare and slice, into three pints cold water, one large po¬ tato, add a spoonful hops, and boil till the potato is quite soft. Strain the liquid and thicken with half a pint of flour, adding spoonful sugar. When nearly cold, put in half a gill of yeast. 772, B. Wafer Cakes. Beat three eggs, very light: add a little salt, and stir in flour till stiff. Then turn upon the paste-board, and work in flour until a very stiff paste. Roll as thin as possible. Cut, the size of a tea-saucer, and fry in boiling lard. A little sugar then may be sifted over them if liked. 772, C- Currant Jelly. Allow pound of sugar to pint of juice. Boil/osf the juice five minutes. Add the sugar, without burning or dissolving, as hot as possible.—Heated ea¬ sily by placing it in a vessel on top of the stove.—Stir well; boil one min¬ ute, ana set off. 772, D. Soft Gingerbread , No. 1. Stir well together, three cups molasses; one butter; two eggs, well beaten ; one spoonful ginger; two teaspoons salaeratus, dissolved in two- thirds cup of milk; little salt and then add six cups of flour. Bake in moderate oven 772, E. Macaroni. Wash it well. Put it, with sufficient salt, into cold water enough to allow its much swelling. Hang over the fire till tender. Pour off half the water, and add as much milk ; and grate on cheese to taste. Let boil till done : the whole time occupying about forty-five minutes. Turn into a col¬ ander. Then put in a saucepan with a little butter. Send it to the table hot. 772, F. French Black Pudding. Take 8 eggs, 1 teacup butter, 1 sugar, 1 pint molasses, 1 nutmeg, 1 gill brandy, two handfuls flour, 1 spoonful salaeratus, and beat all well together. Bake in a hot oven. 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- Rub 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 Brmvn 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 orw’ater as to be barely aole 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 ten 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, half 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. (Jream 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 brow n sugar, half an ounce of pulverized cloves, and enough West India molasses to form the whole into a stiff dough, mix ing in at the last a small teaspoonful of saleratus dissolved in vinegar. Roll out the dough into a sheet; cut the cakes with a tumbler; set them in but lered pans ; and bake about fifteen minutes. Will keep long. FOR THE TABLE. 223 788. Mrs■ Miller's Cream Cakes. Taae half a pound ot 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 eggs, 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¬ ful of saleratus. With the yeast, and half the milk warmed, 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 sifted 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. W.'s Fancy Cake. Rub six ounces of butter into a pound and a half ot flour; add the well- beaten white of one egg; twelve ounces of white sugar dissolved in a gill 224 FOR THE TABLE. of water; and ha.f a teaspoonful of soda dissolved in a little warm water- flavoring to fancy. 796. Mrs. S.'s Woodstock Cake. Prepare and bake as “ Family Queen Cake,” one egg, one cup of sugar, one of sour milk or cream, three of flour, a hen’s egg size of butter, and teaspoonful of saleratus. Nutmeg and raisins improve it. 797. To Prepare and to Clarify Calf's Feet Stock. Prepare four feet with the skin on, and boil them in about a gallon of water till reduced one half, and the flesh has all fallen from the bones. Strain and set away till cold. Remove all the fat and sediment. Thus prepared, Clarify the Stock by putting a quart of it into a par. with the whites of five or six eggs, two ounces of sugar, and the strained juice of a small lemon. Boil it five or six minutes, or till clear, over a gentle fire, not stirring it after the scum begins to form, and then pass it through a jelly- bag till perfectly transparent. For consumptive persons, and where stimu¬ lants or wine jelly would be injurious, it may be acceptable, and taken safely. Omit the lemon juice for blamange, and mix with the clarified stock the same measure of cream: or, for an invalid, new milk, with the usual flavoring and weight of sugar. A pint of it, while boiling, gradually poured on eight ounces of pounded almonds, and then expressed, is nice. 798. To Roast Canvas-back Ducks. 87. Truss and put in each a thick crum of bread soaked in Port wine, and then roast them before a quick fire about fifty or sixty minutes. Squeeze over each an orange or lemon, serving them up hot in their own gravy, and eating with currant jelly. Serve up, too, in a boat, a gravy of the giblets stewed in butter, rolled in flour, with a little water. Or, Dressed Plain .— Wipe them thoroughly, after trussed, without washing, and then roast them about thirty-five minutes. 799. Miss H.’s Boston Poached Cheese. Crumble a little good cheese into new milk ; dissolve it by letting it come to a boil gradually ; and then, adding two or more eggs, stir till cooked. 800. To Prepare Chocolate. Put in a jar one pound of pulverized chocolate, one of rice flour, and an ounce of arrow-root. For use .—Put a quart of milk on the fire; and, when it boils, stir in a full spoon of the mixture dissolved in a teacup of water, continuing to stir till it boils again. Season to taste. 801. Curry Powder. Pound fine, mix, and cork tight for use, three ounces of coriander seed, and three of tumeric ; one each of ginger, black pepper, and mustard; a quarter of cinnamon, cayenne, and cummin seed, and half an ounce of lesser cardamoms. 802. Maryland Apple Custards. Line your plates with a paste; half fill them with thin apple slices; make and add a custard of four eggs and a quart of milk, seasoned to taste, and bake moderately. 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, put 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 inch thick. Unite 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 rind. Or, nice .—Boil the ham 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 warm 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. F 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-fifth 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 Omelet. 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 sonu 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 coW water to freshen. To Crisp Parsley .—Place it dry from six to eight minutes on a sheet ol 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 buttei begins to draw. FOR THE TABLE 227 PIE*S. 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 ovei 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 foui 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 spoonfuls 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 moderate 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- 228 FOR THE TABLE. nately, till full; a rather thick layer of rice, smoothed with a knife, crowning the dish. Bake about half an hour. It may be improved by glazing it over with egg-yelk when nearly done, and sifting sugar over it. 825. Green Mountain Rusk. Stir into three teacups of warm milk, a small one of yeast, one of sugar, and flour enough to make a thick batter. When light, add a teacup of drawn butter, one of sugar, a small nutmeg, very little saleratus, and just enough flour to mold smooth. When light again, roll out like biscuit, and place on tins. Let them rise a third time, and bake in a quick oven twenty minutes. 826. To Keep and to Prepare Saleratus and Soda. Keep, pulverized, in a close box or bottle, ready for use. As a general rule, in cooking, add them as the last article, dissolved in a little warm milk or water. 827. Bologna Sausages. 69. Mix ten pounds of beef and two and a half of fresh fat pork, chopped fine, with one ounce of mace and one of cloves ; stuff in large skins ; after stand¬ ing one day, lay them in brine ten days, and then smoke them a few days. 828. To Stew Terrapins. Wash clean, in warm water, four terrapins, and throw them into a pot of boiling water, instantly killing them ; continue boiling till the shells crack; then remove the bottom shell; cut each quarter separately ; remove the gall; take out the eggs ; put the pieces in a stew pan, and pour ill all their liquor, and cover them with water. Add cayenne, black pepper, salt, mace, and an egg-size of butter. Stew about thirty minutes, stirring in, just before taking up, a thickening of flour and water, with two glasses of wine. Serve in a deep covered dish, adding the eggs just as dished. 829. Fruit Vinegar. Dissolve in a quart of spring water two ounces of nitric acid ; turn it on three pounds of strawberries and let it stand one day in a cool place. Drain the same liquor on three pounds more of strawberries, and let stand another day. Then boil it with its weight of sugar a few minutes, skimming or clarifying it. Cork loosely three or four days ; then closely. Raspberries, blackberries, and other small fruits, as well as strawberries, may be put into any good vinegar in a similar way, and then passed through a jelly bag. 830. Preserved Tomatoes, retaining their natural taste. Scald and skin, as for table use. Put them in glass jars, filling to the neck. Set in kettle of cold water. Put over the fire, and keep almost boil ing three hours and half. Then boil few minutes. Take out.; seal while hot. Smooth tomatoes will keep (it is said) packed in dry sand. Set away in cool dry place. 830-£ Lady Madison's Yeast. Rub through a colander or sieve, a boiled Irish potato; mix with it a spoonful of brown sugar; and then pour on a quart of boiling water. When milk-warm, add a spoonful of yeast. Cork it loosely, at first, or do not fil' your bottle. Use a spoonful to a quart of flour. Will keep good in warm weather from three to six days in a cool place ; may be used soon after made MEDICINAL AND MISCELLANEOUS. 229 MEDICINAL AND MISCELLANEOUS. 831. For Sprained Ankle. Bathe the ankle frequently with strong cold salt and water. Sit with the foot elevated, keeping it cool. Diet, and take daily cooling drinks or medicine. Or, bind on loosely, and as often as dry, first 24 hours, cotton batting spread with beaten egg-whites; after that, morning and night. 832. Roast Apple Tea, and Acid Jelly. Roast tart apples quite tender; slice them into a pitcher of water, and let stand till sufficiently acid.—Acid jellies, tamarinds, and stewed fruits 3re also good. 833. Toast and Cider. Take about one-third good cider with two-thirds water, sweetened to taste, and crumb in toasted bread or crackers with a little nutmeg. Acidulated water may be used instead of cider. 834. To Bathe the Feel. Put the feet into water moderately warm; increase its heat by occasion¬ ally adding boiling water, so as to have the water, about the time of taking them out, as hot as can well be borne. 835. R - f and R - y's Cure for Corns. Soak them often in chamber-lie. Also, to allay inflammation by walking, or tight boots, bathe the feet in it. Salt and water is good. And for slight bruise nothing better than to apply a chamber-lie compress. Repeat the wetting of it if necessary. 836. Mild Cathartic for Dispepsia. See No. 766. Stone a pound of prunes, and chop with it a pound of figs.; add foui ounces of pulverized senna, and boil them in a pint of molasses. Take a teaspoonful once a day. 837. Mustard Drafts. Make, with one-third pulverized mustard and two-thirds flour, a paste of moderate consistence, wetting with water. If the part be tender, apply the draft placed between the folds of muslin, or a thin cloth. 838. Dropped Eggs. Drop from the shell into boiling water a little salted; skim out when the white is set, and lay them on toast that has been dipped in hot water, salted and buttered. 839. Flour Gruel. For Teething Complaints of Children. Put into boiling water half a pint of wheat flour, tied in a thick cloth, and continue the boiling three hours. Then remove the cloth, placing the lump where it will become quite dry. When used , with a dessert spoonful of it grated, and wet with cold water, thicken two gills of milk, adding a littl* salt. Excellent food for invalid children. 840. For Over Dose of Laudanum. Give a cup of very strong coffee. 20* 230 MEDICINAL AND MISCELLANEOUS. 841. Chicken or Cracker Panada. Boil a chicken thirty minutes in a quart of water; pound to a paste the white meat skinned, when cool, in a mortar with a little of the water. Add salt; a little nutmeg, and more water; leaving it a thick drink after boiling three or four minutes. Or, pour boiling water on two crackerx, and let it simmer five minutes. Sweeten and flavor to taste a beaten egg and put in the crackers. Or, boil one part wine with three parts water, and flavor to taste. Stir in grated bread or cracker, and give it one boil. 842. For Prickly Heat. Mix a good proportion of wheat bran with tepid or cold water, and bathe with it three or four times a day ; or apply it to the part affected. 843. Red Mixture, for Summer Complaint. Mix with two ounces of watertwo drops of the oil of spearmint, sixteen grains of pulverized rhubarb; thirty of soda ; fifty of prepared chalk, and cork tight. Shake it well on using. Give a child, ten months old, a tea¬ spoonful once in three or four hours. If much pain, add two drops of laud¬ anum to every other dose. A spoonful for a grown person. 844. Ringicorms. Let a little mercurial ointment, rubbed on over night, remain till next morning. It may need repeating. 845. Runround. When the first symptoms of swelling and inflammation appear, place the finger firm, and with a sharp pointed knife scratch the nail crosswise and then lengthwise, leaving the whole surface rough and white. If neglected till it begins to matter, open it with a needle, and then scratch the nail. 846. Tobacco Salve. Royal. Melt slowly eight ounces of lard and five of rosin with three of beeswax Boil four ounces of tobacco in a pint of cider to half a pint; strain the cider from the tobacco into the salve ; simmer it slowly till the cider is incorpo¬ rated, and you will have a first rate panacea for all cuts, bruises, and flesh wounds. It requires many hours for the making. 847. For the Tetter. Pour a quart of cold soft water on an ounce of sulphuret of potash in a glass jar, corking it tight. When dissolved a wine glass of rose-water may be added, putting it, if more convenient, into small bottles. Bathe the eruption daily, six or seven times. Continue it a few days, or till cured. 848: To Stop Vomiting. Drink very hot water; or, toast bread, turn on brandy, grate on nutmeg, and apply it warm to the chest. 849. To Cure Seed Warts. Apply a little aquafortis to their tops two or three times a day, for a short time. 850 Toast Water. Toast bread to a nice brown, and put it into a pitcher; tum on boiling or cold water, and let stand till sufficiently drawn. MISCELLANEOUS. 231 851. Cure for Wens. Frequently apply strong salt and water. 852. Cheap Cement for Bottles 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 lard.— -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, tw'o 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 jider 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, el 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 salaeratus—sifted with the flour, one soda—dis¬ solved with the milk last, and one wineglass of brandy. Season 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- RECOMMENDATIONS. The Improved Housewife is just such a work as a good, intelligent American wife and mother, after thirty years’ experience in the great and comprehensive art of housekeeping and nursing, would give her daughters, as the concentrated and available experience of her life, in the duties upon which they are about to engage. It will be a pleasing and intelligent and profitable companion, and relieve the anxieties of husbands and wives.— Bangor Whig A Courier. A very useful book.— Mom. News, St. Johns , N. B. The great fault with most cook-books is, that they contemplate too high living, so that a frugal housewife cannot use them. This defect is obviated in the present work. It is a guide to economy, as well as to comfort, show¬ ing how to provide excellent dishes from very plain materials ; and is not made up of extracts, but is the result of more than thirty-four years’ expe¬ rience on the part of the author.— Boston Recorder. We have examined the work, and we consider it far superior to any yet published, besides being cheaper. Our New-England and Southern ex¬ changes all speak of it as being the best ever published. No housekeeper should be without it Sold by the agent only, now in the city.— Detroit Free Press. Should be made a text book for every female seminary.— Brooklyn Ad. It is the most thorough—the most clear book of its kind extant..— Salem Advertiser and Argus. As a Book of Recipes, we believe “ The Improved Housewife ” to be the best that can be obtained. It contains also some excellent hints. There is no reason and no excuse for not having our food properly prepared. There is no merit in caring nothing for what we eat. Our food should be prepared with reference to our health; and this requires that our meats should be rightly cooked, and our bread rightly made. It is neither economical nor healthful to turn off a family with food which is left to cook itself. But there are a class of young housekeepers who seem to take some pride in their ignorance of this one great duty of a housekeeper. They are so trained by their mothers, and finally inflicted on some unfortunate man, whose only resource is to bear it the best way he can. To all such, we recommend this book as a partial relief. Others, who understand something about the du¬ ties of a housekeeper, will find it an important aid.— Mother's Mag., N. York. Most valuable text book ; receipts the best ever presented.— N. Orl. Courier. Without being well cooked, the best victuals are supplied in vain. It is, therefore, essential that every mistress of a family should be qualified to direct her servants in this important particular. An excellent work—con¬ tains ample instructions; no housekeeper should be without it.— Baltimore Clipper. Appended to the last edition is a “PERPETUAL CALENDAR,” which is worth the cost of the work itself —Cleveland Plaindealer. RECOMMENDATIONS. 233 The Improved, Housewife contains a great variety of valuable receipts for cooking, and for general and domestic economy. We do not know of a work so well adapted to its objects, and so fit to be placed in the hands of a young housekeeper. It is also on a scale to suit those whose necessities demand plain-living and frugal housewifery. We can recommend it with great heartiness .—Richmond Christian Advocate. It is a very valuable and useful book .—Richmond Republican. It professes to give what is much needed in the domestic circle, an economical plan of preparing food for the table. And, from a hasty glance at its pages, as well as from a number of judicious notices we have seen in reference to it, we have no doubt it will accomplish all its purposes. The volume also contains engravings for marketing and carving, two most indis¬ pensable accompaniments to good cooking; also a variety of new receipts on various other subjects.— Christian Repository, Philadelphia. Next to having any thing good to eat, the most important consideration is to have it well cooked and served up. In our mode of cooking we are lamentably at fault. This deficiency can well be supplied by the study of The Improved Housewife. It is a compend of all kinds of receipts, direc¬ tions for carving, extracting grease-spots, stains, &c. It contains a sum mary of all the duties of an accomplished housekeeper; and, if practiced, it will make perfect .—Macon Messenger, Geo. The Improved Housewife presents a variety of useful novelties, rendering it superior, in several respects, to the ordinary cook-books. In those cases where it treats of the matters usually found in such works, it appears to be judicious and economical, giving the actual results of the experience of the author. It has a series of drawmgs, showing how to purchase meats ; a convenient table of weights reduced to their equivalent measures, obviating the necessity of scales; drawings illustrative of carving; directions for serving a dinner with propriety ; and, what is of great importance, recipes in cookery for the sick.—Portland Advertiser. This work should be found in every household. It is just such a one as the thrifty housewife would require.— Charleston Southern Patriot. Its pages possess a fund of information which cannot fail to be useful to those who study comfort and economy .-—Democratic Union, Harrisburg. If this book had been studied when many of us went to school, our bread would have been better made. Hints how to procure the best pieces at market, and, after they are well cooked, how to carve them, will be found useful. No family library should be without it.— The Georgian, Savannah. We cannot be far out of the way in saying, with every body who speaks of it, that “ The Improved Housewife ” is a capital book of its kind. We 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 kina.— 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, than to aid useless and unhealthful extravagance.— Phila. Sat. Courier. A very useful volume of receipts, and directions for the culinary depart¬ ment of good housekeeping ; and especially for those w’ho would have their 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 the 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 breadstuff's 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 comprehension 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 has 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 sufficient under each respective head, in the one book, for the accomplished housekeeper. 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 looked 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 .ne 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 w ill 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 wmuld 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 Gax. 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 : ‘ Haec studia adolescentiam alunt, senectutem oblectant; secundas res ornant, adversis perfugium ac solatium praebent; delectant dorni, 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 us 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 matter, 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 commendation 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 get married, see Perpetual Calendar— and the Bridal Hour V Vv*» nu; v ,,, ■ ’ i ' 5 ' ; ■ - - ■ . - H Shotting .my ,/uy of why month and its cor responding day of' the week, for one hundred ■i+ul fifty years'. To find the time of laying the earner stone of the TSTatfonaL Wishing tou Monument. ■df the fop is found under- letterdiFal- l**w down. that column tv tabled. Opposite figure ft. the day of the month the angleofmeeting un¬ der J. 7}ici'day will hr. found the day of the. week. — ft *** Judy lQf$8. Ffrid the week-day of Bunker .Hill Moim- 111 cut felehrutfon . See 18-itt under fit Polio* down to table A , Opposite TJ and under J. will Ite found’ J*. third Sat¬ urday Mine /■/. & j F M A J EJ ,1 A N 0 M 0 1 r M i 5 T r s u F M W T T t „s u M T T .S’ T T 4 8 W VV .$ M T .S F. 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' ■ CQQKsBooks - • -1 McKIRDY InirA D T&M McKIRDY 34 Manne Drive, Rottingdean Sussex BN2 7HQ England