MRS. CK OWEN'S LADY'S COOKERY BOOK, COMPRISING EVERY TAHirTT Or INFORMATION TOR OEDINAEY AND HOLIDAY OCCASIONS, AND CONTAINING OrKR 1200 ORIGINAL RECEIPTS FOR PSEPAKINa AND COOKINO sotrrs a:td Er.oTn^, rxsn aitd oystit-.s, ct.a?.t3, jtuscles a^td scol- lops, LOBsrEKS, cr..c:s a:;d TiiaitAPi^is, i:zat3 02- ai.l cr^'DS, pouLTBY AND GA:iii;, EQGS ainD ciirr.si:, %-r;ai;TABLr3 A2;d SALADS, SAUCES OF ALL KIIODS, TA2iCY DESSEET3, PUD- DINGS AND CUSTABDS, PIES AI^D TAZT3, EEEAD AXD BISCUIT, EOLL3 AI^D CAEE3, PEECEi:'\'E3 AXD JELLIES, PICS^LES A:;D CATSUPS, POTTED MEATS, ctC, CtC, TOGETHER WITH TAIA7ABI,B AND IMPORTANT HINTS, ON CHOOSING AND PURCHASING AI.l. KINDS O^ PROVISIONS, AND PREPARING RIFE Fr.LITS FOR TABLE. SII-I-S OF FABZ FOB THE r.EIJEF OF YOUNG HOUSEKEEPERS, AERAXnKMgXT OF THE TABLK FOR EVERY VARIETY OF DINNER rARTI.-5, ETI- QUETTE OF THE DINNER TASI-E, COOXERY FOR INVALIDS, CARVING MADE EASY, etc. The whole beingf a Complete System of American Cookery, BY MES. T. J. CROWEK ILLUSTBATED ■WITH SEVEBAL DIAOHAMS. NET? YOKE: DICK & FITZGERALD, PUBLISIIERS. C- q'A Entered according to Act cf CongvcEs, in tlic year 18i7, ty T . J . C U O W K X , in tho Clcri'a Office of the District Court for the Southern District of Kcw York. Entered according to Act of Congress, in the year ISCG, by DICK & riTZGEUAED, in tho Clerk's Office of the District Court for the Southern District of Kew York. For a Complete Index to this work, see page 453. PREFACE. Tlie American Lady's Cook Book, which was first published under the title of the "American System of Cookery," is now presented with numer- ous additions and thorough revision. To its already acknowledged practical value, are added a great number of excellent original receipts, enhancing it materially, placing the uninitiated on a par with the most experienced, and ofiering to the expe- rienced something new for every day uses. The System of Cookery studied and adopted in the preparation of this volume of receipts, is strict- ly hygenic in its efi'ects, and although particularly adapted to our own country, it is not the less use- ful for other countries. Simplicity, that is, adherence to first ])rinciplcs^ even in the preparation of food, will generally be found to produce the most healthful results. It IV PREFACE. may not begonerallj nnderstood, but it is most cer- tainly true, that to prepare simple food is as much a work of ait as the mystifications and elaborations of the cuisine, and many j^ersons in this country possessing unlimited means prefer the less luxurious preparations. This book of receipts is recommend- ed particularly to foreign cooks, as it instructs them in many things j)eculiar to this country, in which books merely compiled from, or imitations of, for- eign books, are deficient. It is hoped that both natives and foreigners will give the present edition a fair trial, and the author trusts it will return them daily satisfaction. THE AMERICAN SYSTEM OF COOKERY. SOUPS. Soup. — In soup makiiif^ the greatest care is ne- cessary that the vessel for it be perfectly clean, and I'vee from any grease or sand. An iron soup-pot must be washed with a tea- spoonful of potasli or bit of soda the size of a small nutmeg, dissolved in hot water, immediately after using; this will remove all greasiness and taste ol onion, or any peculiar taste which might injure the next soup to be made. An iron pot or well tinned or porcelain kettle ig best for soup making. Soup must have a sufficient time to make ; — boil gently, that the meat be tender, and give out its juices." The pot must not be uncovered more frequently than is necessary for skimming it clear. The required quantity of salt put in with the meat will cause the scum to rise, and therefore make the soup clearer. Allow a quart of water and a teaspoonful of salt for each pound of meat. Soup may be made of any sort of fish, flesh or fowi inferior pieces of meat, such as the neck or scrag, knuckle bone, etc. Remaias of cooked meats of several kinds to- gether make a good soup ; for this purpose, the meat should be chopped or cut small, and seasoned 12 SOUP. with pepper and salt, and hot water, (not boil- ing,) a quart to each pound of meat put to it; then let it simmer gently for half an hour before putting in the vegetables. Care should be taken that no one seasoning pre- dominates; for this reason the exact quantity of each sort is specified in the following jeceipts. Take off every particle of scum as it rises, and before the vegetables are put in. " The greens and vegetables for soup must be carefully prepared, that is, picked clean and washed. Where fit soup is not liked, the grease must be skimmed off before putting in the vegetables; it will then be fit for other uses. Soup meat must be put down in cold water and boiled very gentl3^ The water in which meat or fowls have been boiled, will make good broth ; it is not rich enough for soup without the addition of other meat. The meat from which soup has been made, is good to serve cold thus: take out all the bones, sea- son with pepper, and salt, and catsup, if liked, then chop it small, tie it in a cloth, and la}^ it between two plates, with a weight on the upper one : slice it thin for luncheon or supper ; or make sandwiches of it; or make a hash for breakfast; or make it in balls, with the addition of a little wheat flour and an egg, and serve then:: fried in fat, or boiled in the soup. The vegetables used in soups are carrots, leeks, parsley, turnip, celery, tomatoes, ochras, cabbage, cauliflower, green beans, peas, and potatoes. One leek, one large carrot, one bunch of parsley, epper to lasto ; take the chicken into a dish, put bits of sweet butter over, shake some j)epper over, and serve v/ith mashed potatoes — serve the soup in a tureen. The barley or rice may be omitted, and five oi six rolled crackers, with a tablespoonful of butter, substituted when the broth is nearly done. 28 MUTTON BROTH. Veal Broth. — Boil gently a knuckle of veal in five pints of water ; put to it a tablespoonful of salt, and half a teacup of well-washed rice or pearl bar- ley ; let it sin:imer gently for nearly three hours, taking off the scum as it rises; add pepper to taste. Instead of pearl barley or rice, vermicelli or rolled ci^acker may be used, or bread toasted and cut small and put in the tureen. Vermicelli Soup. — Swell quarter of a pound of vermicelli in a quart of warm water, then add it to a good beef, veal, lamb or chicken soup or broth with quarter of a pound of sweet butter ; let the soup boil for fifteen minutes after it is added. To MAKE Egg Dumplings for Soup. — To half a pint of milk put two well-beaten eggs, and as much wheat flour as will make a smooth, rather thick bat- ter free from lumps ; drop this batter, a tablespoon- ful at a time, into boiling soup. Egg Balls for Soup. — Take the yolks of six hard boiled eggs and half a tablespoonful of wheat flour, rub them smooth with the yolks of two raw eggs and a leaspoonful of salt; mix all well togeth- er, make it in balls and drop them into the boiling soup a lew minutes before taking it up. IMaccaroni Soup. — To a rich beef or other soup, in which there is no seasoning other than pepper or salt, take half a pound of small pipe maccaroni, boil it in clear water until it is tender, then drain it and cut it in pieces of an inch length, boil it for fif- teen minutes in the soup and serve. Mutton Broth. — Take a scrag of mutton, cut it in thick slices, and rub each with pepper and STOCK KOR GRAVY SOUP. 2'J salt ; then put them into a soup-pot ; allow a quart of water to each pound of meat, and cover the pot close ; take off the fat and scum as it rises. ; after one hour add half a teacup of rice or pearl barley, one leek sliced thin, one turnip sliced, and any other vegetable which may be liked ; let it boil slowly for nearly an hour longer, then serve. Clam Soup. — Take fifty large or one hundred small sand clams, and their liquor from the shells ; strain the liquor ; add to it a quart of milk and water each; if the clams are large, cut each in two and put them into it ; set them over a moderate fire until the clams are tender ; (about one hour,) skim it clear; put to it half a pound of soda crackers l)ro- ken small, or half a pound of butter crackers rolled fine; cover the pot lor ten minutes, then add quarter of a pound of sweet butter, and serve hot. Savoy Soup. — Remove the outside leaves, cut in quarters and boil in clear water two small lieads of Savoy cabbage ; when tender drain off, and press all the water from them ; then put them to as much beef broth as will cover them : put it into a closely covered stew-pan or soup-pot over a moderate fire for one hour ; set on the tire a large frying-pan with a quarter of a pound of sweet butter ; let it become hot ; shake flour from a dredging box over it, until the whole surface is white, then stir it until it be- comes brown, taking care not to burn it ; cut two large white onions into it, and fry them ; as soon as tliey are nicely colored, add it to the soup ; soak some crackers or sliced rolls in a quart of boihng milk or water and add it to the soup. Veal or chicken broth may be used for this soup. Stock for Gravy Soup or Gravy. — Cut the 30 VEGETABLE SOUP. meat from a knuckle of veal, and pnt it with a pound of lean beef, into two quarts of water ; add one tahlespoouful of salt, and a teaspoont"ul of pep- j)or; cover it close and let it stew until very tender, then strain it and use for soup or grav}'. Cabbage Soup. — Boil five pounds of corned or salt beef in five quarts of water, very gently for one hour, and skim it clear, then add two small heads of cabbage cut in quarters and well washed, (examine carefully, as insects are sometimes con- cealed between the leaves;) when it Is done tender, which it will be in about forty minutes, take out the largest pieces, and drain them in a cullender, put them in a covered dish, over a pot of boiling water to keep it hot; as soon as the meat is tender, take that up also, (try it by sticking a fork into it, if when you twist the fork the meat breaks, it is enough,) put it between two plates to press, and set it over a pot of hot water to keep hot ; add to the soup two or three turnips peeled and sliced; one large or two small carrots sliced or grated, and an onion or leek sliced also ; six or eight equal sized potatoes peeled ne.atly ; let it boil for half an hour when the vege- tables will be done ; stir into it a batter made of a tablespoonful of wheat flour and cold water; cover it for ten minutes and it is done. Then take the potatoes into a dish and serve the soup in a tureen. Thus you have a dish of meat, a tureen of soup, and potatoes and cabbage accompanying vegeta- bles. These constitute, with some simple dessert, a good family dinner. Vegetable Soup, (Summer.) — Take three or four young carrots, three 3'oung turnips, and one leek scrape the carrots and peel the turnips, and SOUP IN HASTE. 3J cut them in thin slices ; cut each slice of turnip in four ; put them in two quarts of broth seasoned with salt and pepper to taste; cover it, and let them boil for fifteen minutes, then add a head of white lettuce cut small, and a bunch of parsle}'- broken up ; cover it and let them boil for fifteen minutes longer, and it is done. Soup in Haste. — Chop some cold cooked meat very fine, and put a pint of it with some gravy or a bit of butter into a stew-pan ; season with pepper and salt ; dredge over an even tablespoonful of flour, then add a quart or more of boiling water ; cover it close, and set it over a moderate fire for half an hour; then strain it through a coarse cloth, toast some thin slices of bread delicately brown, cut them in small squares or diamonds, put them into a turfjen and pour the soup over. Tl)is soup may be made of uncooked meat in the same man- ner; a quart of water to a pound of meat makes a rich souj). Maccaroni or vermicelli boiled tender may be put to the soup ten or twelve minutes before taking it up ; carrots sliced thin and cut in stars, with tur- nips and new potatoes, boiled tender in clear water and added to the soup fifteen minutes before taking it up. Also a few stalks of celery with the delicate green leaves cut small, or a bunch of parsley put in at the same time, make a fine delicate soup. Browning for Soups and Gravies. — Put two or three tablespoonfuls of brown sugar into a frying- pan, set it on the fire to brown, stirring with e. spoon that it may not burn ; when sufficiently dark colored, stir into it about a pint of boiling water; when it is thoroughly incorporated, put it into a bottle, and when cold, cork it close. Use a table> spoonful or more as may be wanted to give color to gravies or soup. Or put wheat flour into a frying, pan and brown it carefully without burning. Keep it dry in a box. 32 FISH. FISH. Introductory Remarks. — There aie generaJ rules for choosing fish of most sorts. If the gills are red and full, and the whole fish firm and stiff, it is good. If on the contrary, the gills are brownish, the eyes sunk, and the flesh flabby, they are stale. One who is not a judge of fish, had better not trust to their own choice, but deal with those on whose word they can rely. Let such choose for you, it will be to their interest to serve you honest- Great care must be taken to see that the fish be properly cleaned before dressing ; that is, they must be perfectly free from scales, and every particle of the inside scraped from the backbone ; but not washed beyond what is really necessary, as that diminishes the flavor of most fish. To boil fish, put it on the drainer of a fish-kettle and cover it with water just hot ; let it boil gently, otherwise the skin will break before the inside is done. Allow ten minutes for each pound of fish, unless it is very thick, then allow a few minutes longer. Small fish weighing a pound and a half or so will require about fifteen minutes. To try it, pass a knife blade next the bone ; if the flesh parts easily, and looks white, it is done. If fish is not taken from the water as soon as done it will become woolly ; if it is done before it is wanted, take it up, set the drainer crosswise of the kettle, and lay a folded napkin over the fish. A suitable kettle for boiling or stCAving fish is very necessary, and may be had from any of the hard- ware or furnishing stores. In the absence of a fish kettle, put the fish in a circle on a dinner plate, and BROILED FISH. S3 tie a napkin over it, then put in a large kettle. When done take it up carefully by the cloth, drain off' all the water, take off' the napkin and slide the fish on a white napkin, neatly folded on a large dish ; gar- nish with sprips of parsley, and serve. Fresh shad, haddock, and wliiting are considered by some persons better for salting a night before cooking. Fresh water fish have often a muddy taste and smell, which may begot rid of by soaking in strong salt and watez". To Fry or Broil Fish Properly. — After the fish is well cleansed, lay it on a folded towel and dry out all the water. When well wiped and dry, roll it in wheat flour, rolled crackers, grated stale bread, or Indian meal, whichever may be preferred ; wheat flour will generally be liked. Have a thick-bottomed frying-pan or spider, with plenty of sweet lard salted ; (a tablespoonful of salt to each pound of lard,) for fresh fish which have not been previously salted ; let it become boiling hot, then lay the fish in and let it fry gently, until one side is a fine delicate brown, then turn the oth- er ; when both are done, take it up carefully and serve quickly, or keep it covered with a tin cover, and set the dish where it will keep hot. To Broil. — Have a clean gridiron, and a clear but not fierce fire of coals ; rub the bars with a bit of beef suet, that the fish may not stick; fish must be broiled gently and thoroughly; there are few things more offensive than underdone fish. For the broil, have ready a dish with a good bit of butter in which is worked a little salt and pepper, enough for the fish. Lay the fish upon it, when both sides are nicely done, and with a knife blade put the butter over every part; fish should be 34 DRIED CODFISH. turned with a broad blade knife, or a pancake turner. All salt fish require to be soaked in cold water before cooking, according to the time it has been in salt. When it is hard and dry, it will require thir- ty-six hours soaking, before dressing; the water must be changed thiee or four times. When fish is not very salt or hard, twenty-four hours will be sufficient. For frying fish, beef suet or dripping or sweet oil may be used instead of lard ; butter is not good, it spoils the color and tastes strong. Fish have a fine appearance prepared in the fol- lowing manner: clean and wash them, and wipe them dry with a nice soft towel; then wet them over with beaten egg, and dip them in bread crumbs or rolled crackers. If done twice over with the egg, and cracker or crumbs, it will have a finer ap- pearance. The largest sized pan fish, weighmg nearly or quite a pound each, should be scored or cut across each side from the head to the tail, nearly to the bone, and about an inch apart, that it may be well done. Garnish with sprigs of parsley. Have ready a thick bottomed frying pan, with plenty oi lard salted ; let it become boihng hot ; lay the fish carefully in, and let them fry gently, until one side is a rich yellow brown, then turn the other and do likewise : when both are done take them carefully up on a hot dish, and serve. Garnish with fried parsley. Dried Codfish. — This should always be laid in soak, at least one night before it is wanted ; then take off the skin and put it in plenty of cold water; boil it gently, (skimming it meanwhile) for one hour, or tie it in a cloth and boil it. COLD BOILED COD. 35 Serve with egg sauce ; garnish with hard boiled eggs cut in sUces, and sprigs of parsley. Serve plain boiled or mashed potatoes with it. Stewed Salt Cod. — Scald some soaked cod by putting it over the fire in boiling water for ten minutes ; then scrape it white, pick it in flakes, and put it in a stew-pan, with a tablespoonfal of butter worked into the same of flour, and as much milk as will moisten it ; let it stew gently for ten minutes ; add pepper to taste, and serve hot ; put it in a deep dish, shoe hard boiled eggs over, and sprigs ol parsley around the edge. This is a nice relish for breakfast, with coffee and tea, and rolls or toast. Codfish Cakes. — First boil soaked cod, then chop it fine, put to it an equal quantity of potatoes boiled and mashed ; moisten it with beaten eo;2:sor . Co milk, and a bit of butter and a little pepper ; form it in small, round cakes, rather more than half an inch thick ; flour the outside, and fry in hot lard or beef drippings until they are a delicate brown : like fish, these must be fried gently, the lard being boil- ing hot when they are put in; when one side is done turn the other. Serve for breakfast. To MAKE A Dish of Cold Boiled Cod. — Chop fine some cold boiled cod, put to it an equal quan- tity or more of boiled potatoes chopped or mashed ; add a good bit of butter and milk to make it moist, and put it in a stew-pan over a gentle fire ; cover it, and stir it frequendy until it is thoroughly heated; taking care that it does not burn; then take it up, make it in a roll or any other form, mark the sur- face, take a pinch of ground pepper between your finger and thumb, and put spots at equal distances 3^8 FRIED CODFISH STEAKS. over it; or wet it over with melted butter, and brown it in an oven before the fire. Fresh Cod. — Fresh cod when good, arc firm, and the gills red, and the e^-es are full ; if at all soft or llabb}'^ it is not good. A fine fish is thick at the back ; the shoulder or piece near the head of a larije cod is better lor boilinjT than a small fish. To Boil Fresh Cod. — If 3'ou have not a fish kettle, after cleaning the fish carefully, lay it on a plate in a circle, and tie a clean towel about it ; to a gallon of hot water put a tablespoon ful of salt and a gill of vinegar ; put in the fish and boil ac- cording to its weight. Serve with plain boiled potatoes and drawn but- ler, parsley, or egg sauce. Garnish with sprigs of parsley ; lay a folded napkin on the dish under the fish. Broiled Fresh Cod. — Split a fresh codfish from head to tail by the backbone ; cut each side into pieces about three inches wide ; dip each piece in flour and broil it over a clear brisk fire of coals ; lay the inside to the fire first. Have ready a steak dish, with a quarter of a pound of butter, in which is worked of salt and pepper each a teaspoonful ; lay the pieces of fish on as they are done; turn them two or three times in the butter and serve. Or let the fish be cut across in steaks, of an inch in thickness, and finish in the same manner. Fried Codfish Steaks. — Cut the fish in steaks of about one inch thickness: or it may be, split as for broiling ; dip each piece in wheat flour, or rolled cracker, or Indian meal; have some lard, (which is salted in proportion, a tablespoonful of salt to a FRIED SHAD. 37 pound,) let it become boiling hot in a frying-pan ; lay in the steaks; let them fry gently, without stir- ring them, until one side is a fine brown, then turn each steak carefully with abroad knife ; when both sides are done, serve hot, with sprigs of parsley over it. Baked Cod. — Clean a good sized fish, weighing four or five pounds; wash it and dry it well in a cloth ; rub it inside and out with a mixture of pep- per and salt ; cut a shoe from a loaf of bread, spread it thickly with butter ; moisten it with hot water, and fill the body of the fish ; tie a thread around it to keep the dressing in, then put bits of butter, the size of a hickory nut, all over the surface; dredge flour over it until it looks white ; then lay a trivet or sorr\e muffin rings in a dripping-pan, and lay the fish on ; put in a pint of water to baste with, then put it in a hot oven and baste frequently ; in one hour it will be done. Take it up on a hot dish, add a gill of vinegar to the grav}^, or a lemon cut in very thin slices ; dredge in a little flour; let it boil up once ; stir it well; add a very little hot water if necessary, then strain it into a gravy boat, lay the sliced lem- on over the fish, and serve. Haddock. — These are chosen and dressed the same as cod. Shad. — These are in season from the last of March until May; they are chosen by the same rules as other fish. These fish may be fried, baked, boiled, or salted. Fried Shad. — Scale the fish, and cut off the head, then split it open down the back, at the side of the backbone ; take out the entrails ; keep the 38 BROILED AND BAKED SHAD. roe or eggs to be fried with the fish ; then cut it in two from head to tail, and cut each side in pieces, two or three inches wide ; rinse them in cold wa- ter, wipe them dry, and dip each in wheat flour, and fry in salted lard ; when the inside, which must always be cooked first, (of any fish) is done a fine brown, turn the other ; the fat must be boiling hot when the fish is put in, and then fried gently, that it may not be too dark colored. The soft roe is much liked by some ; fry it in the same manner, as also the eggs ; these last must be well done. Broiled Shad. — Cut the fish the same as for frying, or merely split it in two ; lay it on a gridiron over a bright steady fire of coals ; let it broil gently ; put the inside to the fire first, that it may be done through; have ready a steak dish with nearly a quarter of a pound of sweet butter, and a teaspoon- ful of salt and pepper each, worked into it: when both sides of the fish are done, lay it on the dish, turn it several times in the butter, cover it with a tin cover, and set the dish where it will keep hot, until ready to serve. Baked Shad. — Scale the shad clean, cut ofi'the head, and split the fish half way down the back; scrape the inside perfectly clean; make a stuffing thus : cut two slices of a baker's loaf of wheat bread, spread each thickly with but- ter ; sprinkle with pepper and salt, and a little pounded sage if liked ; moisten it with hot water ; fill the belly with this; wind a cond around it to keep in the stuffing; dredge the outside well with flour ; stick bits of butter, the size of a hickory nut all over the outside ; mix a teaspoonful each of salt and pepper together, and sprinkle it over the whole FRIED BLACK FISH. 39 surface ; then lay the fish on a trivet or muffin rings in a dripping pan; put in a pint of water to baste with, and keep the gravy from burning; if this all wastes before the fish is done, add more hot water; bake for one hour in a quick oven ; baste frequently. When done take the fish on a steak dish ; if there is not enough grav^'- in tlie pan, (there should be at least half a pint,) add more hot water; dredge in a heaping teaspoonful of flour, then put to it a bit of butter, and, if liked, a lemon sliced thin, and the seeds taken out. Stir it smooth with a spoon, and pour it through a gravy strainer into a gravy boat ; lay the slices of lemon over the fish, and serve with mashed potatoes. Sea Bass. — These fish may be fried or boiled. If fried, gai'nish with fried parsley. The largest of them for frying, weighing nearly a pound each, must be scored as directed in introduction to this chapter. For boiling, serve with plain boiled potatoes, and drawn butter, or parsley, or lemon sauce. Black Fish. — These fish may be boiled, fried, stewed, or broiled. To Fry Black Fish. — Scale the fish, and scrape the inside clean to the back bone ; wash it in water, with a little vinegar ; wipe it dry with a clean towel ; then dip it in wheat flour, or rolled crack- ers. Have in a thick-bottomed frying-pan plenty of lard salted, (a large tablespoon of salt to a pound of lard) ; let it become boiling hot ; then lay in the fish, and fry it gently, until one side is a fine brown ; then turn it carefully. When both sides are done, take it up and serve. Fried fish may be garnished or ornamented with 40 STEWED BLACK FISH. sprigs of green or fried parsley, or thin slices of lemon, fried. Stewed Black Fish. — Put a fish weighing about five pounds on a fish-drainer ; after having properly cleansed it, put it into the fish-keltle with hot water to cover it ; add to it a few blades of mace, a lurge teaspoonful of salt, and a wineglass of port wine ; let it simmer or boil gently for half an hour ; then skim it clear ; work iulf) a smooth mass quarter of a pound of sweet butter, and a lieaping tablespoon ful of wheat flour ; take from the fish part of the water in which it was boiled, leaving it scarcely covered ; then add the flour and butter, with a teaspoonful of pepper; dip a buhch of parsley into boiling water, cut it small, and add it to the stew ; cover it close for twenty minutes, and let it simmer gently; then take the fish up on a dish, and serve with the gravy or sauce over. A, sliced lemon without the pits may be add- ed with the parsley by those who like it. Serve with plain boiled or mashed potatoes. Black-fish dressed in this manner is very deli- cious. To stew smaller fish, lay them in a dripping-pan with enough hot water to cover them ; add a tea- spoonful of salt, and two or three blades of mace, and half" a wineglass of vinegar or Madeira wine ; set it in an oven, or over a fire ; cover the pan, and let them boil gently for fifteen minutes ; then add, for four or five pounds of fish, quarter of a pound of butter, with a tablespoonful of flour worked into it, or rolled crackers, a bunch of parsley, scalded andcutsmall,anda teaspoonful of pure fine pepper; let them simmer for ten minutes after the seasoning is added, and they are done. Serve with the sauce over, and plain boiled or mashed potatoes. PERCH HALIBUT SALMON. 41 To Boil Black Fish. — See directions for fresh codfish. Serve with drawn butter, or parsley sauce. Perch. — Clean these fish well, wash, and wipe them dry, then fiy them as directed. See p. 33-34. Striped Bass. — These fish are best fried or boiled. See directions for boiling or frying fish. Halibut. — This fish is fine, whether cut in steaks, and broiled, or fried ; or the thick part boiled. Fry or broil as directed for codfish. Steaks or fillets cut from the tail part are very fine, and may be fried or broiled more nicely than any. other. To Boil Halibut. — Take a piece weighing four or five pounds, scrape the skin'clean, dredge flour over it, and boil according to its weight, — ten min- utes to a pound. Serve with plain boiled potatoes, and drawn butter, or egg, or parsley sauce. Cold boiled halibut may be served the same as codfish ; any of the sauce which may remain may be put with the cold fish. Salmon. — When salmon is fresh and good, the gills and flesh are of a bright red, the scales clear, and the fish stiflT. When first caught there is a whiteness between the flakes, which, by keeping, melts down, and the fish becomes richer. Salmon requires to be well boiled. When under- done it is unwholesome. Boiled Salmon. — Run a long needle with a packthread through the tail, centre, and head of a fish, to bring it in the form of a letter S. Put it in a fish-kettle, wi'th hot water to cover it, and a small teaspoonful of salt (cut three or four slanting gash- 42 SALMON. es in each side of the fish before making it into the form, otherwise the skin will break and disfigure it) ; allow ten minutes gentle boiling for each pound of fish. Or a piece of a large fish may be boiled. Serve with lobster, or anchov}^, or drawn butter sauce, and plain boiled or mashed potatoes. Broiled Salmox. — Cut some slices about an inch thick, and broil them over a gentle, bright fire of coals, for ten or twelve minutes. When both sides are done, take them on to a hot dish ; butter each slice well with sweet butter; strew over each a very little salt and pepper to taste, and serve. Baked Salmon. — Clean the fish, rinse it, and wipe it dry ; rub it well outside and in, with a mix- ture of pepper and salt, and fill it with a stuffing made of slices of bread, buttered freely, and moist- ened with hot milk or water (add sage or thyme to the seasoning if liked) ; tie a thread around the fish, so as to keep the stuffing in (take off the thread before serving); lay muffin rings, or a trivet in a dripping-pan, lay bits of butter over the fish, dredge flour over, and put it on the rings ; put a pint of hot water in the pan, to baste with ; bake one hour if a large fish, in a quick oven ; baste fre- quently. When the fish is taken up, having cut a lemon in very thin slices, put them in the pan, and let them fry a little ; then dredge in a teaspoonful of wheat flour; add a small bit of butter; stir it about, and let it brown without burning, for a little while ; then add half a teacup or more of boiling water, stir it smooth, take the slices of lemon into the gravy-boat, and strain the gravy over. Serve with boiled potatoes. The lemon may be omitted if preferred, although generally it wall be hked. SALMON. 43 Salmon Trottt. — Dressed the same as salmon. Spiced Salmon (Pickled). — Boil a salmon, and after wiping it dry, set it to cool ; take of the water in which it was boiled, and good vinegar each equal parts, enough to cover it ; add to it one dozen cloves, as many small blades of mace, or sliced nut- meg, one teaspoonful of whole pepper, and the same of alspice ; make it boiling hot, skim it clear, add a small bit of butter, (the size of a small egg,) and pour it over the fish ; set it in a cool place. When cold, it is fit for use, and will keep for a long time, covered close, in a cool place. Serve instead of pickled oysters for supper. A fresh cod is very nice, done in the same man- ner ; as is also a striped sea bass. Dried or Smoked Salmon. — Cut the fish down the back, take out the entrails, and roe, scale it, and rub the outside and in with common salt, and hang it to drain for twenty-four hours. Pound three ounces of salt-petre, two ounces of coarse salt, and two of coarse brown sugar : mix these well together, and rub the salmon over every part with it ; then lay it on a large dish for two days ; then rub it over with common salt, and in twenty-four hours it will be fit to dry. Wipe it well, stretch it open with two sticks, and hang it in a chimne}^ with a smothered wood-fire, or in a smoke-house, or in a dry, cool place. Shad done in this manner are very fine. Smoked or Dried Salmon, Broiled. — Rinse some smoked salmon in cold water, wipe it dry, and lay it on a clean gridiron, over a bright fire of coals. Turn it, and when it is thoroughly heated through, 44- EELS. take it on a dish, butler it well with sweet butter, add pe])per to taste, and serve hot. This is a fine relish for breakfast or supper. Broil smoked shad in the same manner. The in- side of any fish must be put to the fire first. A Dish of Salt Salriojst. — Salmon is often put down in brine. It is to be soaked and boiled, as directed for salt codfish, or it may be boiled for breakfast. Or pull off the skin, and pick in flakes the thick side of a salmon ; pour scalding hot water over it, let it stand for a few minutes ; then pour it off; add to it enough milk or hot waterto moisten it ; put it over the fire, and let it simmer for five min- utes ; then add a tablespoonful of butter, shake over a little wheat flour and pepper to taste, stir it for a few minutes, and it is done. A fine relish for breakfast or supper. Eels. — Eels to be good, must be as fresh caught as possible ; skin them, cut off the heads, cut them open and scrape them clean to the back bone. For frying or broiling, the middle sized fat ones are best ; those caught in fresh water have a muddy taste, and should be put in salted water for a short time before cooking. Eels may be boiled and served with drawn butter or parsley sauce, and boiled potatoes. Baked Eels. — After skinning and cleaning eels, take a shallow pan, cut them in lengths the depth of the pan, and stand them upright into it. The pan must be filled ; put in water nearly an inch deep ; strew salt and pepper over ; put bits of but- ter the size of a hickory nut over the whole surface; dredge flour over until they look white, also a DRIED MACKEREL. 46 bunch of parsley cut small, and an onion chopped if liked; set ihem in a moderate oven to bake for nearly an hour; when done, take them from the pan, add a wine-glass of vinegar, or a lemon sliced thin ; to the gravy dredge in a httle flour, add a bit of butter; stir it smooth ; give it one boil, then turn it over the lish ; if lemon is used, a little water may be neces3ar3^ Fricaseed Eels. — After skinning, cleaning, and cutting five or six eels in pieces of two inches in length, boil them in water nearly to cover them, until tender ; then add a good sized bit of butter, with a teaspoonful of wheat flour or rolled cracker worked into it, and a little scalded and chopped parsle}'^ ; add salt and pepper to taste, and a wine- glass of vinegar if liked ; let them simm.er for ten minutes and serve hot. Fried EELS.-^After cleaning the eels well, cut them in pieces two inches long ; wash them and wipe them dry; roll them in wheat flour or rolled cracker, and fry as directed for other fish, in hot lard or beef dripping, salted. They should be browned all over and thoroughly done. Eels may be prepared in the same manner and broiled. Fresh Mackerel. — These fish to be good must be cooked as soon as possible after they are caught. They may be broiled, fried, or baked the same as shad — also salted. Dried MACKEREL.-Take fresh caught mackerel, scale them and cut them down the back to the tail, leave the heads on; then hang them by the tail in a cool place to drain ; strew some salt on the hot- 46 TROUT. torn of a pan ; sprinkle the fish, plentifully with it^ and lay them two by two, the insides together in the pan; let them lie twelve hours, then rinse ofi the salt, and hang them to drain for half an hour, after which pepper the insides a little, and lay them on stones, aslant toward the sun, to dry ; take care never to put them out when the sun is not hot on them, nor until the stones are heated and dry ; lay the insides to the sun — they will be perfectly cured m one week ; stretch them open with two sticks. Or instead of drying, after having prepared them in this manner, smoke them. Salt Mackerel. — Split fresh caught mackerel down the back, scrape the insides clean, spread them open on a board, and strew them plentifully with salt ; then strew salt over the bottom of a tub; lay the fish two by two, the insides together, and lay them in the tub; strew salt between each la\'er; half coarse and half fine salt ; then cover them close — put plenty of salt above the last layer offish. To DRESS Salt Mackerel. — Take mackerel from the salt, and lay them inside downwards in a pan oi cold water for two or three days change the water once or twice, and scrape the fish clean without breaking it. When fresh enough, wipe one dry and hang it in a cool place ; then fry or broil, or lay one in a shallow pan, the inside of the fish down ; cover it with hot water, and set it over a gentle fire, or in an oven for twelve or fifteen min- utes ; then pour off the water, turn the fish ; put bits of butter in the pan, and over the fish ; sprinkle with pepper, and let it fr}' for five minutes, then dish it. Trout. — These ma}'^ be stewed, fried, broiled or baked, CHOWDER. 47 Pike or Pickrel. — These may be stewed, fried, or broiled. There are many more fine fish not mentioned herein, but as the process of stewing, boiling, broil- ing, and frying is very nearly the same for all sorts of fish, it does not seem necessary to mention more. Herrings. — These are eaten in three varieties— firesh, salted, and smoked or red herrings. Salted herrings are to be soaked in clear water before boiling, the same as mackerel. Red herring are to be skinned, split in two, and the insides and backbone taken out ; or they may first be broiled, then skinned. To cook fi-esh herrings, scale and prepare them the same as any other fish. To Boil Fresh Herring. — Dry them well; rub them over with a little salt and vinegar, and skewer their tails in their mouths ; lay them on a fish plate and boil for ten or twelve minutes in water slightly salted. Serve with plain boiled po- tatoes and drawn butter. Chowder. — Slice some fat salt pork very thin ; strew it over with onions chopped small, and some fine pepper; then cut a haddock, fresh cod, or any other firm fish, in thin steaks; take out the bones; lay some of the sliced pork at the bottom of the kettle, with some of the seasoning; then put alayer of fish, then put over some soaked crackers or bis- cuit ; then another layer of the seasoned pork, after which fish and crackers, and a few bits of butter, and so on alternately pork, fish and crackers, until the kettle is two-thirds full, then put in about a pint of water and cover the pot with a thick iron cover with a rim ; set it over a gentle fire ; put coals and ashes on the cover, and bake two or three hours or more, if the pot is large. When done, turn it out on a dish and serve with pickles. It may be baked in an oven. SHELL FISH. To Choose Lobsters. — These are chosen more by weight than size, the heaviest are best; a gooci small sized one will not unfrequently be found to weigh as heavily as one much larger. If fresh, a lobster will be lively and the claws have a strong motion when the eyes are pressed with the finger. The male is best for boiling ; the flesh is firmer, and the shell a brighter red ; it may readily be dis- tinguished from the female; the tail is narrower, and the two uppermost fins within the tail are stiff and hard. Those of the hen lobster are not so, and the tail is broader. Hen lobsters are preferred for sauce or salad, on account of their coral. The head and small claws are never used. To Boil Lobster. — Put into a large kettle water enough to cover the lobster, and salt, a des- sert spoonful to a quart of water ; when it boils fast, put in the lobster, head first, which kills it instant- l}''; keep it boiling briskly for half an hour, then take it from the water with the tongs, and lay it to drain ; wipe off all the scum from it, and rub it over with a bit of butter tied in a cloth, or some sweet oil; break off the large claws, and crack each shell without shattering, but so that they may come eas- ily to pieces ; lay a napkin on a large steak dish ; with a sharp knife split the body from head to tail, and lay it open on the napkin ; put a large claw at either end, and serve with melted butter SBUce. Or else take out all the meat from the shells, and lay it neatly on a dish, and serve with melted but- ter, or a sauce made thus — Sour Sauce for Boiled Lobster. — Put of water and vinegar each a gill into a stew-pan, and set it over the fire ; when it is boiling hot take it off, put to it quarter of a pound of sweet butter and BUTTERED LOBSTER. 49 a teaspoonful of made mustard, and, if liked, the green inside of the lobster ; add a saltspoonful oi ground pepper; stir it until ihoroiigldy l)lended, and serve in a gravy boat ; servo lettuce with lob- ster. Broiled Lobster. — After having boiled the lob- ster, split it from head to tail; take out what is called the lady ; lay it open ; put bits of butterover the meat; sprinkle a little pepper over it, and set the'shells on a gridiron over bright coals, until nice- ly heated through — fifteen or twenty minutes does them. Serve in the shells. Buttered Lobster. — Boil a lobster, then take the meat from the shell, and mince or chop it small ; put the coral and green inside if hked, (leave out what is called the lady,) to a wine-glass of vinegai or hot water, and a quarter of a pound of fresh butter ; add a saltspoonful of cayenne pepper, and made mustard, if 'liked; and put it with the lob- ster in a stew-pan over a gentle fire ; stir it until it is thoroughly heated throughout. Serve hot — serve with it lettuce in a salad bowl ; garnish with hard boiled egg; serve rolls with it. — P^or supper or a second course dinner dish. Lobster Salad. — Break apart one or two heads of white heart lettuce, lay the leaves in cold water, rinse them well, then shake the water from each leaf, and lay them, the largest first, in a salad bowl, the stalk inwards. Lay the delicate small leaves around the edge; or cut it all small before putting it in the bowl. Having boiled a hen lobster, take the meat from the shell and cut it small ; rub tlie coral to a smooth paste, with the green inside if liked, and a table- spoonful of oil or melted butter; add to it a tea- spoonful of made mustard, and a saltspoonful ot black pepper; add a gill of sharp vinegar; stir it ^ C 50 SOFT SHELL CLAMS. smooth, then mix it with the minced lobster and sa- lad, and serve with cold butter and crackers or rolls. The lobster and dressing must not be put with the lettuce until ready to serve. To Choose Crabs. — If fresh, the joints of the claws will be stiff', and the inside have an agreeable smell ; the heaviest for their size are best, — light ones are water3^ Crabs are stale when the eyes look dull. To Boil Crabs. — Have a pot of boiling water in which is salt, (a tablespoonful to the quart) throw the crabs in, and keep them boiling briskly for twelve minutes, if large ; then take them out, wipe the shell clean, and rub them over with a bit of butter ; break off the small claws ; spread a nap- kin on a large dish, and lay the crabs on it in reg- ular rows, beginning at the outside. Serve with cold butter and rolls. To Boil Scollops. — Wash them clean, then put them in a pot, the edges downwards. When all are in, put to them a pint of water, cover it close, and set it over a hot fire ; when the shells are wide open and the inside loosens, they are done; then take them out and trim them clean ; add pep- per and salt, and a good sized bit of butter, and some of the liquor in which they were boiled ; dredge over a little flour, and put the whole into a stew-pan, over the fire for ten minutes. Have some thin slices of bread nicely toasted, cut it small, put it in a deep dish, and pour the scollops over. Soft Shelled Clams. — These are very fine if properly prepared. They are good only during cold weather and must be perfectly fresh. Soft shelled clams may be boiled from the shells, and served with butter, pepper, and salt over. To Boil Soft Shell Clams. — Wash the shells clean, and put the clams, the edges downwards, in a kettle ; then pour about a quart of boiling water over them ; cover the pot and set it over a brisk HARD SHELL CLAMS. 61 fire -for three quarters of an lionr ; pouring boiling water on them causes the shells to open quickly and let out the sand which may be in them. Take them up when done ; take off the black skin which covers the hard part, trim them clean, and put them into a stew-pan ; put to them some ot the li<]uor in which they were boiled ; put to it a good bit of butter and pepper ^and salt to taste; make them hot; serve with cold butter and rolls. Stewed Soft Shell Clams. — Get fifty clams taken from their shells, and freed from the black skin; wash them well in clear water and put them in a stew-pan with very little water ; cover and set it over a gentle fire for half an hour ; then add to them a bit of butter the size of a large egg or lar- ger; dredge in a tablespoonful of flour, and salt and pepper to taste ; stir it in them ; cover the stew- pan for ten minutes, then serve hot. Many persons like the addition of a wine-glass of vinegar. To Fry Soft Clams. — Get them taken from the shell, as they are very troublesome to clean. Wash them in plenty of water, and lay them on a thickly folded napkin to dry out the water; then roll a few' at a time in wheat flour, until they will take up no more. Have a thick-bottomed frying pan one third full of boiling hot lard, and salted; (in proportion, a tablespoonful of salt to a pound of lard,) lay the clams in with a fork, one at a time ; lay them close together and fry gently, until one side is a delicate brown, then turn care- fully and brown the other ; then take them off' on a hot dish. When fried properly, these clams are very excellent. Hard Shell Clams. — ^Hard shell clams may 52 FRIED HARD SHELL CLAMS. be prepared for table in a variety of way?. The sand clam?, either large or small, are preferable to any other, being whiter and more tender. Those called Quaho£s are least dehcate eatins; of all. To Boil, Hard Shell Clams. — Wash the shells until they are perfectly clean, then put them into a kettle, with the edges downwards; add a pint of water, cover the pot and set it over a brisk fire ; when the shells open wide they are done. Half an hour is generally enough for them ; if a strong taste to the juice is not liked, put more than a pint of water to them. When done, take the clams from the shells into a deep dish ; put to them some of the juice, a good bit of butter, and some pepper; or toast some thin slices of bread, butter them and cut them small, and put them in the dish before putting in the clams and juice. Stewed Clams. — Take fifty large sand clams from their shells, and put to them their own liquor and water in equal parts, nearly to cover them ; put them in a stew-pan over a gentle fire for half an hour ; take off any scum as it rises, then add to them a teacup of butter, in which is worked a ta- blespoonful of wheat flour, and pepper to taste; cover the stew-pan, and let them simmer for fifteen minutes longer, then serve. Pour it over toast tf preferred. Substituting milk for water makes them more delicate and white. Any other than sand clams, require one hour to stew; that is, three quarters of an hour before putting in the seasoning. Fried Hard Shell Clams. — Get the large sand clams ; wash them in their own liquor ; dip CLAM FRITTERS PIE. 53 them in wheat flour or rolled crackers as may bo preferred, and fry in hot lard or beef dripping, with- out salt ; or dip each one in batter made as for clam fritters. Clam Fritters. — Take fifty small or twenty- five large sand clams from their shells ; if large, cut each in two, lay them on a thickly folded nap- kin; put a pint bowl of wheat flour into a basin, add to it two well-beaten eggs, half a ])int of sweet milk, and nearly. as much of their own liquor; beat the batter until it is smooth and perfectly free from lumps; then stir in the clams. Put plenty of lard or beef fat into a thick-bottomed frying pan, let it become boiling hot; put in the batter by the spoon- ful; let them fry gently; when one side is a deli- cate brown, turn the other. Omlet of Hard Shell Clams. — Make a bat- ter of two well-beaten eggs, to a pint of milk and a gill of the liquor from the clams, with a pint bowl of wheat flour; beat it until it is smooth and perfect- ly free from lumps ; then stir into it fifty small sand clams, or twenty-five large ones, chopped small; have a small frying-pan, put into it a teacup of lard or beef fat; make it boiling hot, put in the batter half an inch deep, and set the pan over a gentle heat until one side is a fine brown; pass a knife blade around the edges and under it occasionally to loosen it from the pan ; then turn the other side. When both are done turn it into a dish. This quantity of batter will make several omlets. Clam Pie. — IMake a paste as follows : Rub half a pound of sweet lard into a pound of wheat flour, with a teaspoonful of salt, until it is all incorpora- ted, then add enough cold water to wet it into a 64 CLAM POT PIE. paste or dough, and work it smooth. Dip your hands in flour to prevent its sticking to them ; flour a paste-board and cut the crust to nearly half an inch thickness. Take a deep tin basin, and having rubbed the inside over with butter, line the bottom and sides v/ith the paste ; (first line the bottom, then the sides, pressing it together at the bottom,) put into it twenty-five large or fifty small clams, nicely taken from their shells; dredge in wheat flour until the whole looks white ; add bits of butter the size of a hickory nut over the whole surface ; sprinkle over nearly a teaspoonfulof fine pepper, then nearly fill the basin with clam juice and water in equal parts ; lay skewers across the basin to support the top crust ; roll out the paste, cut several small slits each side of the centre, and lay it carefully over the pie ; trim it off" at the edges neatly with a knife, dip your fingers in flour, and pinch the side and upper crust together. Bake one hour in a quick oven. The top crust may be made of puflT paste. In- stead of lard or beef dripping, the same quantity of finely chopped beef suet may be used. Clam Pot Pie. — Make a crust as for clam pie, or thus: Put two pounds of wheat flour into a bowl ; make a hollow in the centre of it ; put into it a teaspoonful of salt, and a pint of butter-milk or sour milk ; measure a small teaspoonful of dry saleratus with it, a little hot water, when all is dis- solved and a little cooled, put it to the sour milk or buttermilk, then proceed to make it into a soft dough with as much cold water as may be neces- sary; dip your hands in dry flour to prevent the dougli sticking to them. Rub over the sides of an iron dinner pot with a bit of butter, and fine the sides onlj' ; with the paste made in the hands not CLAM CHOWDER. 55 more tlinn half an inch tliick, press it closely against the pot, then put into the bottom fifty large claniSj quarter of a pound of sweet butter cut small, a small leaspoonful of ground pepper strewed over, and half a small nutmeg, grated, if liked; dredge wheat Hour over until it looks white ; put of clam juice and water enough to nearly raach the lop of the paste ; lav skewers across ; roll out a crust for the top, and whatever paste remains, cut it in small squares, and drop it in before putting on the crust ; cut a slit in the centre, cover the pot close and set it over a gentle lire for one hour ; then take it up and serve as soon as done. The crust becomes heavy by standing. This is a dish much liked by those who are fond of clams. The paste directed in this receipt is de- licate and far more healthful than any other. Pickled Clams. — Boil them from the shells, then take them with a skimmer into a basin or stone pot, take of their own liquor half enough to cover cover them, and the same quantity of strong vine- gar; whole pepper, alspice and mace each a tea- spoonful ; make this hot and pour it over the clams. After twenty-four hours they are fit for eating, and will keep good for a long time. Sea Clams. — These are cooked the same as soft shell clams. Clam Chowder. — Butter adeep tin basin, strew it thickly with grated bread crumbs, or soaked ci acker ; sprinkle some pepper over and bits ot butter the size of a hickory nut, and, if liked, some finely chopped parsley ; then put a double layer of clams, season with pepper, put bits of butter over, then another layer of scaked cracker; after that 66 OYSTER FRITTERS. clams and bits of butter; sprinkle pepper over ; add a cup of milk or water, and lastly a layer of soaked crackers. Turn a plate over the basin, and bake in a hot oven for three quarters of an hour ; use half a pound of soda biscuit, and quarter (/f a pound of butter with fifty clams. Scolloped Clams. — Put six rolled crackers to twenty-five small clams, and a piece of butter the size of a large egg', add a small teacup of water ; cut the butter small", and" mix all together with a saltspoonful of ground pepper ; butter a scolloped tin plate, put the mixture in, and bake for one hour in a hot oven. When done turn it out on a dish. Oysters. — Oysters must be fresh and fat to be good. They are in season from September to May. The small ones, such as are sold b}'- the quart, are good for pies, fritters, or stews; the largest of this sort are nice for frying or pickling for family use. The largest oysters are bought for broiling, fiy- ing, stewing, or pickling. These have a finer ap- pearance, but are no better to tha taste. To Feed Oysters. — Put oysters in water and wash them with a broom until they are perfectly clean; then lay them, the largest shell cjiownwards, in a tub ; sprinkle well with Hour or oat-meal ; wet them with water : repeat this operation daily, and they will fatten. Oyster Fritters. — Take a quart of oysters from their own liquor, strain it and add to it half a pint of milk and two well beaten eggs ; stir in by degrees flour t nough to make a smooth but rather FRIED OYSTERS. 57 thin baiter ; when perfectly free from lumps pui the oysters lo it, have some lard or beef dripping m;ide hot in a frying pnn, salt it a little, and when it is boiling iiot put in the batter with a large spoon, hav- ing one or more oysters in erich ; hold it over a gentle fire until one side is a delicate brown — turn each fritter separately. When both sides are done, take them on a hot dish, and serve for breakfast or supper. Fried Oysters. — Take large oysters from their own liquor onto a thickly folded napkin to dry them off; then make a tablespoonful of lard or beef fat hot, in a thick-bottomed frying pan, add to it half a saltspoonful of salt; dip each oyster in wheat flour, or cracker rolled fine, until it will take up no more, then lay them in the pan, hold it over a gentle fire until one side is a delicate brown ; turn the other by sliding a fork under it; five minutes will fry them after they are in the pan. Oysters mny be fried in butter, but it is not so good ; lard and butter half and half is very nice for frving. Some persons like a very little of the oyster liquor poured in the pan after the oysters are done, let it boil up, then put it in the dish with the oysters ; when wanted for breakfast, this should be done. Oysters to be fried, after drying as directed, may be dipped into beaten egg first, then into rolled cracker. Fried Oysters ( in batter. ) Take two well beaten eggs, half a pint of milk, and as much wheat flour, or rolled cracker, as will make a nice batter; drv the oysters on a napkin, put a fork through the ear or hard part, and dip each oyslei into the batter, then fry as before directed. Oysters fried in buttei are apt to be too dark colored, and taste strong. C* I>S BOILED OYSTERS. Broiled Oysters. — Take the Inrijpst oysters from ilieir own liqiuir, lay them on a fold eel napkin to dry ott' the fnoistnre, then dip each one in wheat flour or rolled cracker, or first into beaten egg and then into rolled cracker; have a gridiron made of coarse wire, put it over a bright but not fierce fii^e of coals, lav the oysters carefully on, when one side is done turn the other, put some sweet butter on a hot plate, sprinkle a little pepper over, lay the oys- ters on, and serve with crackers. To Fry Small Oysters, — Take them singly from their own liquor, by the ear with a fork, dip each one in whear flour or rolled cracker, and fry in hot lard or beef dripping as before directed ; when all are cooked, pour a little of the liquor or o3'Stei iuice into the pan, let it boil up once, then put it in the di>h with the oysters; this is not generally done, but will be much liked. Oysters Roasted. — Wash the shells perfectly clean, wipe them dr}^ and lay them on a gridiron, the largest side to the fire ; set it over a bright bed of coals, when the shells open wide and the oyster looks wdjite, they are done ; fold a napkin on a large dish or tray, lay the oysters on in their shells, taking care not to lose the juice : serve hot. When oysters are ser\ed roasted at supper, there must be a small tub between each two chairs, to receive the shells, and large coarse napkins called oyster napkins. Serve cold butter and rolls or crackers with roasted oysters. Boiled Oysters. — Wash the shells nicely, and put them into a j)ot or pan, with the edges down- wards ; put a pint or little less of water to them, and put them over a brisk fire. As soon as the TICKI.ED OYSTERS. 59 shells open wide, take them off and take out the shells; then take up the 03'sters with a skiinmer into a deep dish ; put to them some of the liquor which boiled from them, add to it butter and pep- per to taste, and serve with rolls, crackers or toast. For persons in delicate health, this manner of preparing oysters is both light and healthful. Fricaseed Oysters. — Wash fifty large oysters in their own liquor, then strain it over ihem, and put them into a stewpan over a gentle fire. Work a heaping teaspoonful of wheat Bour or rolled cracker into a teacup of sweet butter, add a salt- spoonful of pepper and the same of ground mace if liked ; when the oyslers are hot, skim them clear, add the seasoning, and cover close for five minutes, or until the oysters are plump and white. Serve with dressed celery, and bread and butter sandwich or crackers. Oysters Stewed with Milk. — Take a pint of fine ovsters, put them with their own li(|Uor, and a gill of milk into a stew-pan, and if liked, a blade of mace ; set it over the fire, take off any scum which may rise ; when they are plump and white turn them into a deep plate; add a bit of butter, and pepper to taste. Serve crackers and dressed celery with them. Oysters may be stewed in their own liquor without milk. Pickled Oysters, No. 1. — Take fine large oysters, put them over a gentle fire with their own liquor; add to them a small bit of butter the size of a hickory nut, to one hundred, let them simmer gently, stir ihera carefully that they may not burn. When they are plump and white, take them from 60 ' PICKLED OYSTERS. their liquor with a skimmer, into a flat dish; have a laro^e table covered with a thicklv folded cloth, then spread out and nicely smooth each oyster, and lay them on ; let them remain until they are cold and firm. Take of tljeir own liquor half enough to cover them, add to it as much good vinegar, make it hot ; have ready a stone pot or tureen, put into it a layer of oysters, over thern strew a saltspoonful of ground mace, and a dozen cloves, alspice, and whole pep- per. Then another laj^er of oysters, and spice and oysters alternately, until all are used ; then pour over the vinegar and juice, and set them in a cold place. They will be fit for use the next day, and will remain good for months In. a cold place. They may be put in glass jars or bottles : a little sweet oil put in the top of each and stopped and sealed tight, they will keep good for a year. A bit of cot- ton applied to tFie top of a bottle after drawing the cork, will absorb the oil. There can be no better mode of pickling oysters. Pickled in this manner they have been eaten by epicures and pronounced delicious ! To Pickle Oysters, No. 2. — Take one hund- red large oysters from their own liquor, rinse them in clear water, then put them into a stew-pan, add a quart of water and a tablespoonful of salt, and set it over a gentle fire until the}^ are plump and white ; then take them from the water with a skim- mer into a large dish, and set them in the cold. Put to the liquor in which they were boiled, an equal quantity of good vinegar, a tablespoonful of whole pepper, and the same of cloves, alspice, and mace. When the oys'.ers are perfectly cold pour the pickle over. This receipt was obtained from a professor of the OYSTER CHOWDER. 61 art of picldlng, and otherwise rendering oysters ir- resistible, as was also receipt number 1, which is unquestionably the best. In number 2, the oyster is more agreeable to the eye, being whiter, and the liquor more clear. To Serve Pickled Oysters. — Take them from the liquor into a glass dish, ornament the edge with a wreath of the most delicate leaves of celery or parsley, and serve with bread and butter sandwich. To Pickle Small Oysters. — Put them over the fire in their own liquor until they are plump and white ; take off the scum ; then take them up with a skimmer, spread them on flat dishes and set them in the cold ; put to their own liquor an equal quan- tity of vinegar; alspice, cloves, whole pepper, and mace, mixed — a tablespoonful to a quart of the pickle ; when the oysters are firm and cold, pour it over them whilst it is warm. Set them in a cold place, and they will be fit for use the next day ; if you wish to keep them, put them in glass jars or wide mouthed bottles, and cork and seal them. Oyster Chowder. — Butter a two quart tin ba- sin ; cover it with soaked crackers, strew bits of butter, the size of a nutmeg, over, then put in a double layer of oysters, sprinkle a little fine pepper over, and a little finely chopped parsley, if liked ; then put a layer of soaked crackers and bits of butter as before ; then another layer of oysters and seasoning, and lastly soaked crackers and butter, and a pint of the oyster liquor, and milk or water. Bake forty minutes in a hot oven ; when done, turn it out on a dish. A quarter of a pound of sweet butter, and half a nound of crackers soaked 62 OYSTER PIE. nearly soft in milk or water, to three pints of oysters and pepper to taste. This is a Native American receipt, and will be found none the less delicious on that account. Small sand clams may be done in the same man- ner. Most persons would prefer this to oyster pie. Oyster Pie. — For the paste see clam pie, or use puff paste. .Butter a deep tin two quart bnsin, line the bottom and sides with the paste, rolled to about half an inch thickness ; take a qunrt or three pints of oysters from their own liquor and put them into the pie ; cut a quarter of a pound of sweet butter in bits the size of a hickory nut, strew these over the oysters; sprinkle over a teaspoonful of ground pepper, and dredge them white with wheat Hour, then strain the oyster h(]uor over ; add to it enough milk or water very nearly to reach the top nf the paste; lay some skewers across; roll some of the paste to nearly half an inch thickness, make an aperture in the centre to allow the steam to es- cape, or several small incisions with a knife on either side of the centre ; cover the pie; dip your fingers m flour, and pinch the top and side pnste neatly together. Bake nearly an hour in a quick oven ; draw out the skewers before sending to the table. The edge of an oyster or meat pie may be orna- mented with a wreath of leaves cut with a tin cut- ter from a sheet of paste rolled thin, on a well- floured slab. Wet the under surface as a'ou put them on, to make them stick; the slit in the centre may be ornamented in the same manner, or with a paste flower. The ornament for the edge may be varied as the taste of the artist may direct. Strips of paste braided, or made a chain of, or a row of shells cut of the paste and moulded like wax, are a neat ornament. SCOLLOPED OYSTERS. 63 The upper crust may be wet over with a feather dipped lightlv in the yolk of an egg, beaten with a little milk. This is called gilding. To Serve Oyster, Meat or Chicken Pies. —When ready to serve, lay a fringed doyle or small napkin on a plate, larger than the basin in which the pie is baked ; set the pie on it, then turn the edges of the napkin up against the basin, and put sprigs of parsley, or green leaves of celery or deli- cate vine leaves on the edge of the plate, under the napkin so as to keep it in its place; — or any other tasteful arrangement which may render the dish ornamental. Oysters Stewed with Wine. — (Receipt one hundred 3'ears old.) Rub over the bottom and sides of a silver or any other chafing dish; hi}'' som.e oysters in it, strew over them a little pepper and minced parsley; then put to them half a glass of Champagne wine, cover them with slivers of butter, cut very thin ; strew grated bread or rolled crack- ers over ; put a cover over the dish, and set them cooking, with fire over and under, until they are a fine brown; then take off" all the fat, wipe the rim of the dish, and serve hot. This may be done in an oven instead. Oysters au Parmesan. — Instead of grated bread or crackers, as in the f)regoing receipt, use grated parmesan or English cheese. Scolloped Oysters — Butter some small scol- loped tin pans ; strew grated bread or rolled crackers over, and strew thin slices of but- ter over ; then put in oysters nearly to fill the pans ; strew them thickly with rolled crackers or 64 STEWED MUSCLES. bread cruiaLs ; sprinkle pepper over and bits of butter ; add a little of the oyster liquoi ; put bits of butter over the whole surface, and bake in a quick oven lor three quarters of an hour; then turn them out on a dish and serve. They should be nicely browned. Muscles. — Wash the shells clean, and put them m a kettle with a little water ; set them over the fire until the shells are ail open ; then take them up, take out the beard from each one ; put them in a deep dish, put butter, pepper, and salt over, and serve with catsup, and vinegar in a castor. Stewed Muscles. — Having boiled them from the shells, take the beard out and put them in a stew-pan, with a little of the liquor in which they were boiled ; strain it to them ; add some cream or milk, and a bit of butter, and pepper and salt to taste ; dredge flour over ; stir them with a spoon, and let them simmer gently for ten minutes. Serve hot with toast. CHOICE OF BEEF. 65 MEATS. DIRECTIONS FOR BUYING AND DRESSING BUTCHERS* MEAT. Any but experienced judges of nneat are recom- mended to buy of none but such butchers as nei- ther kill or sell inferior stock. Buy of some one particular butcher, and let him choose for you, only telling him what you want ; take such as he recommends, and his own interest will cause him to deal honestly, if he has no higher motive ; none will be likely to risk losing a good customer by selling inferior pieces ; you will find a uniformity of prices for the same cuts of the best stock, go where you will in the same city. To Choose Beef. — When beef is good it may be known by its texture and color ; the lean will have a fine open grain of a deep coral or bright car- nation red ; the fat rather inclining to white than yellow ; and the suet firm and white. Very yellow fat is generally considered sufficient proof of infe- rior beef. If you wish to keep beef two or three days in hot weather, do not salt it, but dry it well in a clean cloth, rub ground pepper plentifully over ever}'' part of it first, then flour it well, and hang it in a cool dry place where the air will come to it ; be sure always that there is no damp place about it ; when you find any, dry it with a cloth ; pepper will secure i"neatfrom flies. The best roasting pieces of beef are the Prime ribs, sirloin, and what is known as porter-house piece ; it may be recognised by the bone. The best steaks are cut from the sirloin and por- 66 BEEF, SALTED OR CORNED. ter-house. The last mentioned cut probably took its name from having bf^en the mosT highly esteem- ed steak, and so dished for the palate of' the eoicure at porter-houses, which were formerly the only eat- ing houses. Fine steaks ma}' be cut from between the ribs. The round of tender, fat beef, cuts very good steaks, as does also the cross-ribs, but these are juicelcss compared with the other pieces. The lean of fat beef is the most juicy and tender. The neck, shin, or marrow bone, leg or head, make good soups. Beef skirts are good for sausage meat, stewing, hashes, or for mince pie meat ; or they may be broiled or li'led. To keep beef, take out the kernels from the neck pieces where the clod is t;iken off", t^^■o from each round of beef, one in the middle, the other in the flap, and one in the thick flank, in the middle of the fat; if these are not taken out, pnrticulaily in sum- mer, it cnnnot be kept sweet, even for salting; there is also another kernel between the rump and edge bone. Beef Salted or Corned, Red, to Jrccp for years. — Cut up a quarter of beef For eacfi hun- dred weight take half a. peck of coarse salt, quar- ter of a pound of saltpetre, the same weight of saleratus, and a fjuart of molasses, or two pounds of coarse brown sugar. Mace, cloves and alspice may be added for spiced beef Strew some of the salt in the bottom of a pickle tub or barrel ; then put in a layer of nieat, strew this with salt, then add anotlier laver of ujcat, and salt and meat alternately, until all is used. Let it remain one night. Dissolve the saleratus and salt- petre in a little warm water, and put it to the mo- BEEF, SALTED OR COKXED. 67 lasses or sugar ; then put it over the inent, add water enough to cover the meat, hiy a board on it to keep it under the brine. The meat is tit for use after ten da^^-s. This receipt is for winter beef. — leather more salt mav be used in warm weather. Towards .^:)ring take the brine from the meat, make it boiling hot, skim it clear, and when it is cooled, retin-n it to the meat. Beef tongues and smoking jn'eces are fine pickled in this brine. Beef liver put in this brine for ten daN's, and then wiped dry and smoked, is very fine. Cut it in shces, and fry or broil it. The biisket of beef, after being corned, may be smoked, and is very fine for boiling. Lean pieces of beef, cut properly from the hind qua.'ter, are the proper pieces lor being smoked. There may be some fine pieces cut from tlie fore quarter. After the I)eef has been in brine ten davs oi more, wipe it diy, and hang it in a chimney where wood is burnt, or make n smothered fire of sawdust or chips, and keep it smoking for ten davs ; then rub fine black pepper over every part, to keep the flies from it, and hang it in a dry, dark, cool place. After a week it is fit for use. A strong, coarse brown paper, folded around beef, and fastened with paste, keeps it nicely. Tongues are smoked in the same manner. Hang them by a string put through the root end. Spiced brine for smoked beef or tongues will be generally hked. For convenience make a pickle as mentioned for beef, keep it in the cellar, ready (nr pickling beef at anv time. Beef may remain in three or four or more (Uiys. Beef Salted. ybr immediate iisc. — Take a piece 68 PICKLED BEEF CLEANING TRIPE. of beef weighing five or six pounds (it should not weigh more) ; mix together a gill of fine salt, the same of coarse brown sugar, and a teaspoonful of powdered saleratus. Rub this mixture well over the meat ; then take a thick, coarse cloth, flour it well, put the meat into it. Mid fold it close ; pin it or tie it securely, put it into a pot of hot water, and keep it boiling gently, allowing fifteen minutes for each pound of meat. This very nearly resembles corned beef. Beef tongues may be boiled in the same manner. Pickled Beef. — Take a piece of beef weighing five or six pounds ; rub it well over with pepper and salt, stick it full of cloves, cover it with vinegar, and turn it ever}'^ day for a fortnight. As the vine- gar wastes, add more ; then put it down in a stew- pot, with vinegar and water, equal parts ; cover it close, add a few blades of mace, and when it is tender put in a pound of butter, cut small, dredge in a teacupful of browned flour; put to it a leek, and a bunch of parsley, cut small, and let it con- tinue to stew slowly for half an hour, until the gra- vy is brown and rich. Take it up, and serve with the gravy over, the same as a-la-mode beef. Or take it up when it is boiled tender, before the seasoning is put in ; slice it thin for supper or sand- w^iches. Beef tongue may be done in the same manner. Beef Tripe. — Beef tripe may be dressed in a variety of ways, by which to recommend it to the palate. It may be fried, stewed, or broiled. It is to be cleaned and boiled tender before dressing in any other manner. To Clean Tripe. — Empty it, and rinse it clean FRYING TRIPE KOLLA-CHEESE. 69 in cold water ; then sprinkle fine lime all over it, put it in a tub, and cover with warm water; let it remain three or four hours, then scrape it clean with a knife, and if the dark does not all come ofl'easily, sprirdde more lime on, and let it lay an hour longer: then scrape it again, take it out, and wash it well in clean cold water, and put it in weak salt and water for one night and da}-^; then change the wa- ter and let it lay another night. Keep it for three or four days in salt and water, changing it every day ; it will then be white and clean. Take it out, cut it in pieces about twelve inches long, and six wide, and if 3'ou please lay it in buttermilk, or sour milk, part of a da}"-, to whiten it ; then rinse it^n clear water, boil it tender. When cold, dress it as you like ; keep it in weak vinegar, or vinegar and water. In New-York markets, tripe may be bought cleaned and boiled. To Fry Tripe. — Take prepared tripe, lay it in water, with a little salt, over night ; in the morning scrape the rough side clean, wipe it dry; then dip it in wheat flour or rolled crackers. Have a thick-bottomed frying-pan, put into it a cup of lard or beef dripping, let it become boiling hot ; then lay the tripe in, the rough side down first, let it fry gently ; when this side is a delicate brown turn the odier and do likewise ; then take it from the pan, add to the fat in which it was fried a wine- glass of vinegar, let it boil up once, then pour it in the dish with the tripe, or you may use water in- stead of vinegar. Rolla-Cheese. — Take the skirts of beef, cut it in narrow strips, and lay it, fat and lean, on pieces of prepared tripe, the rough side in, season with 70 ■ BEEF LIVER. pepper and salt (pat about a large tcaspoonful of salt, niul half (jf a small one of rine pepper to each pound of meat) ; roll each piece of tripe up, with a portion of the meat in it ; do not fill it quite full; draw the edges together, and sew them with a strong thread, making them in rolls; sew up the ends; after all are made, drop them into a pot of hot water, and let them boil gently, until a straw will easily penetrate them ; then take them from the water, and lay them in a vessel or tub side by side, lay a board and weight over them, to press them flat; when c;old keep them in vinegar and water. Cut them in thin slices, for breakfast, sup- ply, or luncheon. Fricaseed Tripe. — Cut a pound of tripe In nar- row strips, y)ut a smnll cup of water or milk to it. add a bit of butter the size of an e<2;g, dredge in a. large te;ispoonful of flour, or work it with the butter; season with pepper and salt, let it simmer gently for half an hour, serve hot. A Inmch of parsley cut small and put with it is an improve- ment. Broiled Tripe. — Prepare tripe as for frying, lay it on a grixliron over a clear tire of coals, Ist it broil gently; when one side is a fine brown, turn the other side (it must be nearly done through before turning) ; take it up on a hot dish, butter it, and if liked, add a little catsup or vinegar to the gravy. Beef Liver. — Cut the liver in thin slices, dip each slice in wheat flour or rolled crackers, and fry in hot lard or beef dripping ; season with pepper and salt. It must be thoroughh'' cooked, and a line brown. Some persons prefer liver fried with onions, — if POTTED HEAD. 71 SO, peel and cut in slices a sufficient number of onions ; i'ry them in hot lard or beef (hip[)ing, to a nice brown ; season with pepper and salt. Serve in a dish with the liver. Beef Steak with Onions. — Take on inferior beef steak from the round or cross-rib ; iVy it with beef fat ; season with pej>per and salt ; iVy some onions also, and serve in the dish with the steak. Beef Head-Cheese. — Split a beef head in two, take out the eyes, crack the sitle bones, and lay it in water tor one night, to draw out the blood, then put it in a kettle with sufficient water to cover it, let it boil gently, skimnjing it often ; when the meat loosens from the hones, take it from the water with a skinjtner into a bowl or tray; take out every par- ticle of bone ; season with a small teacu[)ful oi fine salt, and half as much pe])per; chop it fine ; add a tablespoontlil of powdcj'ed thyme or sage, tie it in a cloth, and press it by laying a gentle weight on it. When cold, it may be cut in slices for luncheon or supper. Potted Head. — Thoroughly clean an ox head, split it in two, take out the eyes and brains, then boil it gently, in sufficient water to cover it ; skim it clear, when the bones loosen it is done enough then take it up, take out every particle of bone strain the liquor in which it was boiled, add pt^p- per and salt to taste, and put it with the meat in a stew-pan or dinner-pot over a gentle fire, and let it simmer until the water is nearly all done away, then put it in a stone pot, press it down and let it become cold* To be eaten sliced foi luncheon or supper. 72 STEWED ROUND OF BEEF. ' Beef Skirts. — This part of beef may be broiled and well buttered, made in a pie or stewed with 02iions and potatoes. Beef Stewed (ragoo.) — Cu< two pounds of beef in neat square pieces, sea&on with a table- spoonful of salt and a teaspoonful of pepper, and put it in a stew-pan, with water scarcely to cover it; set it where it will simmer slowly; cut two small carrots quarter of an inch thick, cut the edge of each slice in notches, and put them in hot water over the fire for ten minutes, then add to them five or six small potatoes, pared and sliced in the same manner ; then cover the stew-pan for ten minutes longer, when these vegetables will be done enough. Dip a bunch of parsle}'' into boiling water and cut it small ; cut a leek or white onion very small, — now skim the meat ; take a piece of butter, the size of a large egg, work a tablespoonful of wheal flour with it and stir it with the meat; then put in the prepared vegetables; cover the stew-pan, and set it where it will simmer for fifteen minutes ; then take it from the fire ; put the meat in the centre oi the steak dish, put the sliced carrots and potatoes around it and turn the gravy over. A tablespoon- ful of tomato catsup may be added to the gravy, or serve catsup with it. To Stew a Round of Beef. — Boil the beet until it is rather more than half done ; gash it with a sharp knife, then rub it over with salt and pepper and sweet herbs chopped small ; one sliced cariot ; also a leek or onion cut small ; dredge it white with flour; strew bits of butter over, and put it into a dinner [)ot with a pint or more of the water in which it was boiled ; cover it close, and let it bake or stew BEEF HARD BAKED OR ROASTED. 73 slow]}'- for two hours ; add a little hot water when it may be necessary to keep it from burning ; turn it once ; when it is nicely browned, take it up, add a little boiling water to the gravy, stir it well togeth- er, let it boil up once, and then pour it over the meat. Beef Bouilli. — Take a round of beef or a part of one, take out the bone and tie it to2;ether in a neat form with a strong cord ; put with it any odd bits of butchers' meat, whether beef, veal, or lamb, or the giblets of game or poultry ; put it in a din- ner-pot, with water to cover it, over a moderate fire, when it boils skim it clear ; when it is tender, (al- low fifteen minutes to each pound of meat,) put in some salt and pepper ; add one or two carrots sUced and an onion or leek cut small, also a bunch of parsley ; then put in a teacup of browned flour and the same of butter; cover it for twenty minutes, then take up the meat, add a wine-glass of wine, or catsup to the gravy, then strain it over the meat. Beef Heart Baked or Roasted. — Cut a beef heart in two, take out the strings from the inside ; wash it witii warm water, rub the inside with pep- per and salt, and fill it with a stuffing made of bread and butter moistened with 'water, and seasoned with pepper and salt, and, if liked, a sprig uf thyme made fine ; put it together and tie a string around it, rub the outside with pepper and salt; stick bits of butter on, then dredge flour over, and set it on a trivet, or muflin rings, in a dripping pan ; put a pint of water in to baste with, then roast it before a hot fire, or in a hot oven ; turn it around and baste frequently. One hour will roast or bake it ; when done, take it up, cut a lemon in thin slices, and put it in the pan with a bit of butter; dredge in a tea- 74 BEEF KIDNEYS. spoonful of flour ; let it brown; add a snnnll tea- cup of boiling water, stir it smooth, and ser\e in a gravy tureen. Beef Heart Stewed. — Wash a beef lieart in warm wuter ; take the strings fi-om the inside, and fill it with a stuflini]; made of bread buttered, and sprinkled with pej)per and salt, and moistened with hot water. An onion finely minced, or a. sprig of thyme may be added, if liked; then put it in an iron dinner-pot orbake-pan, with three j)ints of hot water; cover it and let it boil slowly, until it is ten- der ; skim it clear ; then if the water is not nearly boiled away, take out all but about half a pint ; add to it a (juarter of a pound of butter ;' cut small, dredge in a heaping tablespoonful of wheat flour, sprinkle over a small teaspoonful of fine pepper, and a large one of salt: cover the pot, and set it over a moderate fire to finish. Wlien the lower side begins to brown turn the other, and brown that also — take care not to let it burn. Then lake it up, add a cup of hot water or wine to the gravy ; let it boil up once, stir smooth, then pour it over the heart, and serve with plain boiled or mashed pota- toest Tomato catsup may be put in the gravy, instead of wine — or served with it. Beef Kidneys. — These may be split and fried, or broiled, or they may be chopped small, and made a hash or stew. Cut them in h'df, or mince them, and p.ut them in a stew-pan, with enough hot water to moisten them ; then cover them close, and let them simmer gently until tender; add a good bit of butter, pepper and salt to taste, and some browned flour; a wine-glass of wine or catsup may be added, if liked. Let them simmer for ten minutes longer. Toast some thin slices of bread rOTATO AXD BEEF HASH. 75 delicnleU' brown, take off the crust, and la}^ tliem in a dish, and put the stew or liash over. A finely chopped onion or leek may be added to it, if liked. Smoked Beef. — After the beef hns been in the brine ten days or more, hang.it in a chimney over a wood or sawdust fire — it must be a smothered fire if made of wood. Keep it smoking for ten days or a fortnight ; then rul) tlie outside over every part with black pepper, and hang it in a cool dry place. To serve it, cut off some of the outside, and chip it thin with a sharp knife tor tea. After it is cut, keep a thick paper folded about it. Hashed Beef. — Take some ver}^ rare done or uncooked beef, chop it small, one-fourth as much fat as lean, and moisten it with water or gravy ; if with water, adil a bit of butter rolled in flour ; put it in a closely covered stew-pan, over a gentle fire, for half an hour ; then dredge in a little browned flour, add salt and pepper to taste, and cover it for fifteen minutes, and serve. Or cut some thin sli- ces of toast in neat squares, put them in the dish, and put the hash on it ; or serve it on boiled rice. Some persons like a teaspoont'ul of made mustard or catsup put to it before dishitigit. Potato and Beef Hash. — Mince some cold beef, a little fat with the lean, put to it as much cold boiled potatoes chopped as you like, (the quantity as of meat or twice as much,) season with pepper and salt ; add as much gravy or hot water as will make it moist, then put in a stew-pan over a gentle fire; dredge m.a small quantity of wheat flaur ; stir it about w iih a spoon, cover the stew-pan, and let it simmer for half an hour — take care that it does not burn. Dish it with or without a slice of 76 BROILED CEEF STEAK. toast under it ; for breakfast. This hash may be made without potatoes ; if water is used instead of gravy, a bit of butter may be added, more or less, iiccordlng to the proportion of fat with the lean meat. Beef Cakes. — Chop fine some underdone beef, lean, with such a proportion of fat as you like, add to it a chopped leek or onion, if liked, season with pepper and salt; a small teaspoonful of salt and a s;dt-spoonful of pepper, mix well ; flour your hands and make the mince in small cakes of about half an inch thickness, and fry them in hot beef drip- ping or lard ; if you '.ike, fry a few sprigs of parsley with them. These cakes maybe made with boiled potatoes, mashed with one-third (or more) as nmch finely minced beef, season as before, moisten slightly with water or gravy, and finish as before directed. Beef Steaks. — Sirloin, and what is known in New-York markets as porter-house steaks, are the choicest cuts. If the beef is not very tender and young, it may be improved bv beating gently with a rolling pin or potato beetle before cooking , the steaks sliould be nearly the thickness of an inch : beefsteaks must on no account be washed. By keeping beef as long as possible without tainting, it may be improved in flavor, and will eat more ten- der ; broiling is by far the best manner of cooking beefsteaks. Broiled Beef Steak. — Have a bright clear fire of coals, rub the gridiron bars with a bit of suet, lay on the steak, and let it broil gently until one side is done, then take the steak over the steak-dish to catch the blood before turning it, then lay the BEEF STEAK PIE. 77 upper side to the fire. For a fine steak, (weighing about two pounds and a half,) take quarter, of a pound of sweet butter on the dish, work a small teaspoonful of fine pepper and a large one of salt uito it ; when the steak is done, put it on the butter, when it melts a little turn the steak ; repeat the turning once or twice, then put a tin cover over and serve quickly ; the dish must be hot. Beef steaks are generally preferred broiled so that the middle will be slightly red. Tomato cat- sup to be served with beef steak. Beef Steaks fried, to taste like a broil. — Have ready a bright quick fire, put a bit of butter in a pan, and when it is hot, lay the steak evenly in, let it fry quickly, turn it once or twice to retain the juice ; work some butter, pepper, and salt together as for a broiled steak, make a steak dish hot, and when the steak is done to taste, lay it on the dish, then put the butter on it, turn it once or twice on the dish and serve hot. Steaks done in this manner ai'e pronounced by epicures as fine as broiled. Fried Beef Steaks. — Cut some of the fat from the steak, and put it in a frying pan and set it over the fire ; if the steaks are not very tender, beat them with a rolling pin, and when ;he fat is boil- ing hot, put the steak evenly in, cover the pan and let it fry briskl}^ until one side is done, sprinkle a little pepper and salt over, and turn the other ; let it be rare or well-done as may be liked ; take the steak on a hot dish, add a wineglass or less of boil- ing water or catsup to the gravy ; let it boil up once, and pour it in the dish with the steak. Beef Steai Pce. — Take some fine tender steaks, beat them a little, season with a salt-spoon- 78 BEEF AND ONION" STEW. ful ot popper and a teaspoonful of salt to a two pound steak ; put l)its of butter, the size of a liiek- ory nut, (iver the whole surface, dredge a tahle- sj)oonful of Hour over, then roll it up and cut it in pieces two inches long ; put a rich pie paste around the sides and bottom of a tin basin ; })ut in the pieces of steak, nearly fill the basin with water, add a piece of butter the size of a large e^rg, cut small, dredge in a teaspoonful of flour, add a little pep- per and salt, lay skewers across the basin, roll a top crust to half an inch thickness, cut a slit in the centre ; dip your fingers in flour and neatly pinch the top and side crust together all around the edge. Bake one hour in a quick oven. Beef Steais; Pudding. — Beat a beef steak well, make a paste in this manner ; take two pounds of flour and a teaspoonful of salt, rub into it a teacup of lard or beef dripping to half a pint of sour milk ; put the same quantity of water ; dis- solve a small teaspoonful of saleratus in it. and make a paste of the flour with it ; use as much as may be necessary to make a nice dough ; then flour a cake board and rolling-[)in, and roll the paste to less than half an inch thickness ; lay on the steak , let the paste be two inches larger every way than the steak ; then roll it up ; flour a pudding cloth and wrap the pudding in it; secure the ends, and put it into a pot of boiling water, and set it over the fire ; let it boil two hours ; then take it from the cloth and serve with melted butter. To be cut in slices across. Beef and Onion Stew. — Cut two pounds of meat in pieces the size of an egg, and put it in a stew-pan with enough warm water nearly to cover it; cover liie stew -pan, and let it simmer slowly FRIKD BEEF STEAKS WITH GiJAVV. Ti' for half an hour ; then skim it clear, peel five or six small oiHons and cut them in thick slices; paiehalf a dozen large potatoes and cut them in half, or quarters; add a small tablespoonful of salt, and a small teaspoonful of pepper to the ste-ved meat ; then put in the potatoes and onions. If the meat is lean, (it is best to have a small proportion of fat,) add a bit of butter the size of a large egg ; shake over it a tablespoonful of wheat flour, or work it into the butter ; cover the stew-pan close, and let it stew gently that it may brown witljout burning ; one hour is required for making this stew. If the potatoes are cut smaller than halves, they should be put in twenty minutes beff^re it is done ; half an hour will be required to cook them if cut in two. Fried Beef Steaks, with Gravy., — Take a round or cross rib steak ; if it is not tender, beat it with a rolling pin ; cut off some of the fat, and put it in a ftying-pan ; add to it for each pound of meat a small teaspoonful of salt, and a salt-spoonful of pepper; then put in the steak; cut it so that it will lay flat; cover the pan, and let it frv as quick as possible without burning ; when one side is done, or browned, turn tlie other, and when that is done, more or less rare according to taste, take the pan from the fire ; take the steak on a hot dish ; then dredge in to the pan a tablespoonful of wheat flour, stir it around, and when it is brown, (unless there is plenty of flit,) add a bit of butter and a teacup of boiling water; stir it smooth, taste it, and if it is not seasoned to taste, add a little more of salt and pepper ; then pour it through a gravy strainer over the steak, and serve with catsup in the castor. This gravy does not require to be i'at, but well seasoned and a fine brown. 80 TO ROAST BEEF. Minced Beef.. — Chop some cold under-done beef very fine; put to each pound of meat a small teaspoonful of salt, and an even filled saltspoon of pepper ; add to it enough hot water or grav}'^ scarcely to moisten it, and put it into a stew-pan ; cover it close, and set it over a gentle fire for half an hour ; stir the mince occasionally ; toast one or tvi^o thin shces of bread a fine brown ; cut off the crust and lay it on a dish, and put the mince over. Or in- stead of toast^ boil some rice as follov^'s : — To a small teacup of well washed rice, put a quart of hot water, and a teaspoonful of salt ; put it in a stew- pan ; cover it, and set it over a gentle heat for tjjree- quarters of an hour ; do not stir the rice ; then take it from the fire ; take off the cover and set it before the fire for five minutes to grain; then put it on a flat dish, and put the mince on it — if you please, reserve part of the rice, to be eaten with butter and sugar, or wine sauce. This may be served for breakfast, or a side dish at dinner. To Roast Beef. — Have a bright clear fire be- fore putting down the roast; if it is large, have a fire according; let it be a clear steady fire, with a bed of coals at the bottom — this is for a wood fire ; for a coal fire, make one large enough to last the length of time required for the roast, (fifteen minutes for each pound of meat ;) make the front of the fire clear from ashes, and brush up the hearth ; rinse the meat in cold water, wipe it dry, mix salt and pepper, a teaspoonful of salt, and a salt-spoonful of pepper, for each pOund of meat ; rub it over every part, then put it evenly on the spit, taking care not to run it through the best parts, or if it is done in a reflef tor, set it on a trivet or muffin rings, and turn the pan al)out as occasion may require;) then put it down at a little distance from the fire, TO ROAST EEF.l^. 81 that the outside may not be too much done hefon? the inside is cooked ; put at least a pint ot" wjitcr in the dripping-pan, with which to baste ; replenish with boiling water, so that there shall not be less than a pint of gravy, when the meat is done, for a piece weighing five or six pounds ; when about half done, clear the front of the fire, and set it a little nearer ; turn the meat so that all sides may be done evenly ; fifteen minutes before it is done, if \"ou please, dredge with the fat of the meat wheat flour until it looks white ; baste it freel}', and set it to finish ; when done, take it on to a large dish, and cover with a tin cover ; set the dripping over the fire, dredge in a small tablespoon of flour, stir it smooth ; when it is a fine brown, add a teacup of boiling water ; let it boil up, stirring it meanwhile ; then pour it through a gravy strainer into a tureen; if there is much fat, skim nearly all of it off: or, instead of dredging in flour, make a thin smooth batter of a tablespoonful of flour, and a small cup of cold water ; let the gravy in the pan become boiling hot before stirring it in ; then stir it smooth, and when it is a fine rich brown, strain it into the tureen, and serve with the meat. The vegetables most proper with roast beef are, plain boiled or mashed potatoes, with boiled spi- nach, beets or dressed celery, and turnips mashed, or squash. If you please, pickles, or grated horse- radish, may also be served with roast beef instead of spinach or celery, with made mustard and catsup in the castor. In roasting meat it should be so placed as to bring the largest, or thickest part, nearest the fire. In roasting beef its juiciness depends on the frequency of basting it, after it has fairly begun to roast. Baked Beef.— A fine roasting piece of beef S2 BEEP A-LA-MODE. may, if properly manngcd, be baked in a stove oven, so nearly to resemble a roast, as to be mista- ken for it : — Prepare the meat as for roasting ; lay some muf- fin rings or a trivet in a dripping-pan, set the meat on, and put a pint or more of hot water in the drip- ping-pan to baste vv^ith ; make the oven hot — then put in the meat : close the oven, and when it be- gins to roast or bake, baste freely, (do not draw out the pan, but use a long-handled spoon,) every fif- ' teen minutes until it is done. Should the meat seem like to burn, leave open the oven door ; add hot water to the pan as it wastes, that the gravy may not burn ; allow fifteen minutes for each pound of meat to cook, unless you wish to have it very rare ; about fifteen minutes before it is done, dredge wheat flour over until it is white ; then baste it freely and finish. If there is much fat in the pan, take some out; take out the rings or trivet, shake from the dredging-box a tablespoonful of flour, stii it thoroughly into the gravy ; then add a teacup of boiling water ; let it boil up once, then strain it through a gravy strainer into the tureen. Serve the same vegetables as with roast beef. Beef A-la-Mode. — Take a piece of the round or any lean piece of beef; take out the bone, and fill it with a stuffing made of bread, made moist with hot water, and seasoned with pepper and salt and a bit of butter or chopped suet ; make a mix- ture of a tablespoonful of pepper, same of salt, and of sweet herbs finely powdered ; rub the seasoning well into the meat ; stick cloves over the whole surface; tie a tape around it to keep it in shape ; then put it in a bake-pan or dinner-pot, with water nearly to cover it, over a gentle fire ; cover the pot as closely as possible , let it simmer, or boil gently, ROUND OF BEEF. 83 according to its weight, allowing fifteen minutes for each pound of meat. When the meat is tender, and the water nearly out, dredge flour over until it is white, then turn it over, add a teacup of butter, and a minced onion or leek ; cover the pot, and set it nearer the fire, to brown the meat ; scrape a car- rot and cut it in slices a quarter of an inch thick ; notch the edge of the slices neatly, and put them in a stew-pan with boiling water, and set it over the fire ; when it is lender, take it up with a skim- mer; dip a bunch of parsley into boiling water, cut it small and add it and the sliced carrot to the meat : after having turned them again, let them stew for a few minutes ; then take the meat on a dish, take off" the tape, dredge a little flour to the gravy, add a small teacup of boiling water, stir it smooth ; then pour it over the meat, and serve. A glass of wine or vinegar may be put to the gravy instead of the water, or a large tablespoonful of tomato catsup. Round of Beef — {French Receipt.) — Parboil a .round of beef, in a little water, for half an hour ; then take it up and put it into a deep dish ; cut gashes into the sides of the meat, that the gravy may come out ; put salt and pepper into every gash ; put it into a deep dish ; fill up the dish with claret wine ; set it over a chafing dish of coals ; add two or three blades of mace ; cover it, and let it stew for an hour and a half; turn the meat several times ; add a handful of pickled capers or nastur- tion buds, with two or three white onions or leeks, cut small, and a bunch of parsley minced fine ; stew all together until the meat is very tender; toast some slices of bread nicely, cut it small, put the meat on them and pour the gravy over. 84 VEAL. A NICE WAY TO SERVE CoLD BeEF. Cut Cold roast beef in slices, put gravy enough to cover them, and a wineglass of catsup or wine, or a lemon sliced thin ; if you have not gravy, put hot water and a good bit of butter, with a teaspoonful or more of browned flour ; put it in a closely covered stew-pan, and let it simmer gently for half an hpur. If you choose, when the meat is down, cut a leek in thin slices, and chop a bunch of parsley small, and add it; serve boiled or mashed potatoes with it. This is equal to beef a-la-mode. Or, cold beef may be. served cut in neat slices, garnished with sprigs of parsley, and made mus- tard, and tomato catsup in the castor; serve mashed, if not new potatoes, with it, and ripe fruit, or pie, or both, for dessert, for a small family dinner. Veal. — Veal should not be kept long before dressing, as it by no means improves by keeping. The loin is apt to taint under the kidney. When soft and slimy it is stale ; it will be cool and firm and have an agreeable smell when fresh. In the shoulder, if the vein is a clear red, it i^ good. When there are any yellow or dark spots it is stale. The breast and neck when good look white and clear. Veal must always be well cooked. Such as are not judges of butchers' meat, had better buy of one person on whose judgment and honesty one may rely. Be willing to pay a fair price. — You will soon find that the best articles of marketing have a uniform price, according to the season of it. That is, the same cuts of the best stock will be found to sell at the same price at the same season. The prices of poultry, lamb and veal varies according to the earliness of the season. The leg of veal is generally boiled or made soup of. The loiu alsc may be boiled, but is best roast- calf's head. 86 ed, or cut ir. chops and broiled or fried. The shoulder may be roasted, — it may be boned and stuffed and then roasted, or it may be spHt, after having been boned, and fried or broiled. The breast may be roasted, stewed or broiled, or made a pie. Steaks are cut from leg or shoulder. The neck or scrag may be cut in chops or fried, broiled or stewed; or a dish of soup may be made of it. Gait's liver is cut in steaks, and fried Hke beef liver, or it may be broiled and buttered. Veal sweet-breads are roasted with the breast, or they«may be fried or stewed. Calf's head may be boiled and served with a sauce, and a soup made of the liquor in which it is boiled. The head and feet are used for making jellies. To Boil Veal. — Put it in hot water, (not boil- ing,) to cover it, put to it a tablespoonful of salt, cover the pot, and let it boil very gently, taking off the scum as it rises ; allow fifteen minutes for each pound of meat ;" four pounds of meat will require one hour gentle boiling. Serve boiled veal with drawn butter, or oyster, or lemon, or parsley sauce, and plain boiled potatoes, with pickles, or lettuce, or celery. Boil the loin and serve with egg sauce. Calf's Head. — Clean |it very nicely, and soak it in salt and water, that it may look white, (clean as directed for beef tripe,) take out the eyes, take out the tongue to salt, and the brains to make a little dish ; boil the head very tender, and serve with a sauce, or take it up, put bits of butter all over it, dredge with flour, and season with pepper and finely sifted sweet herbs, if liked ; set it in a hot oven or before the fire; baste with some of the 86 calf's head. water in which it was boiled, or squeeze the juice of a lemon over; roast it a fine brown ; then take it on a hot dish and put a tin cover over; add a piece of butter, the size of- an egg, to the gravy; cut a small lemon in thin slices, and make the gravy ooiling liot ; add them to it ; let them fry bi'own, then put a teaspoonful of browned flour, and a teacup of boil ng water to the gravy, and serve, with the meat. The lemon may be dispensed with if preferred — it will generally be liked. To Make a Dish of Calf's Brains. — Wash them in salt and water, then boil them tender, and take them in a dish ; put butter and pepper over, and serve. Or, after washing -the brains in salt and water, wipe them dry, and dip them in wheat flour, or into beaten egg, and then into bread crumbs, and fry in hot lard or beef dripping ; season with pepper and salt, and slices of lemon fried, if liked. Calf's Head Cheese. — Boil a calf's head in water enough to cover it, until the meat leaves the bones, then take it with a skimmer into a wooden bowl or tray ; take irom it every particle of bone ; chop it small ; season with pepper and salt, a heap- ing tablespoonful of salt, and a teaspoonful of pep- per will be sufficient ; if liked, add a tablespoonful of finely chopped sweet herbs ; lay a cloth in a cullender, put the minced meat into it, then fold the cloth closely over it, lay a plate over, and on it a gentle weight. When cold it may be sliced thin for supper or sandwiches. Spread each slice with made mustard. Calf's Head (a fne Dish.) — Boil a calf's head, (after having cleaned it,) until tender, then split it in VEAL SWEETBREADS. 87 two, and keep the best half; (bone it if you Uke) cut the meat from tlie other in uniform pieces, the size of an oyster ; put bits of butter, the size of a nutmeg, all over the best half of the head ; sprinkle pepper over, and dredge on flour until it looks white, then set it on a trivet or muftin rin^s in a dripping pan : put a cup of water into the pan and set it in a hot oven or before a hot fire ; turn it that it may brown evenly ; baste once or twice. Whilst this is doing, dip the prepared pieces of the head in wheat flour or batter, and fry in hot lard or beef dripping, a delicate brown ; season with pep- per and salt and slices of lemon, if liked. When the roast is done put it on a hot dish, lay the fried pieces around it and cover it with a tin cover ; put the gravy from the dripping pan into the pan in which the pieces were fried, with the slices of lem- on, and a teaspoonful of browned flour, and, if ne- cessary a little hot water. Let it boil up once, then strain it into a gravy boat and serve with the meat. The water in which the head was boiled, will make a dish of soup, by adding seasoning and veg- etables. Veal Sausages. — Take equal quantities of veal and fat salt pork, chop it smafl, season with pepper and finely chopped herbs if liked ; mix the season- ing well together with the meat, tie it in a cloth, and hang it in a cool dry place. ■ When wanted for use flour 3-our hands, make the preparation in small cakes, and fry in a little hot lard. Serve with boiled vegetables. Veal Sweetbreads. — Wash ihem in warm water, then put them in a stew-pan with a little salt and pepper, and pour boiling water over to SS VEAL CHOPS. cover them ; let them boil for five minutes, then take them up, wipe them dry, and dip them in rolled cracker, or egg batter, or wheat flour, and fry them in hot lard or beef dripping. Or, instead, wet them over with beaten eg^, then dip them in rolled cracker until they will take up no more, then fry tliem or broil on an oyster gridiron, (made of coarse wire.) Veal Chops. — Cut veal chops about an inch thick-; beat them flat with a rolling-pin, put them in a pan, pour boiling water over them, and set them over the fire for five minutes ; then take them up and wipe them dry ; mix a table- spoonful of salt and a teaspoonful of pepper for each pound of meat ; rub each chop over with this, then dip them, first into beaten egg, then into rolled crackers as much as they will .take up ; then finish by frying in hot lard or beef dripping ; or broil them. For the broil have some sweet butter on a steak dish; broil the chops until well done, over a bright clear fire of coals ; (let them do gently that they may be well done,) then take them on to the butter, turn them carefully once or twice in it, and serve. Or dip the chops into a batter, made of one egg beaten with half a teacup of milk, and as much wheat flour as may be necessary. Or simply dip the chops without parboiling into wheat flour ; make some lard or beef fat hot in a fiying-pan ; lay the chops in, and when one side is a fine delicate brown, turn the other. When all are done, take them up, put a very little hot water into the pan, then put it in the dish with the chops. Or make a flour gravy thus : After frying them as last directed, add a tablespoonful more of fat to that in the pan, let it become boiling hot ; make a thin batter, of a small tablespoonful-of. wheat flour VEAL STEWED WITH VEGETABLES. 89 and cold water ; add a little more salt and pepper to the gravy, then gradually stir in the batter, stir it until it is cooked and a nice brown ; then put it over the meat, or in the dish with it; if it is thicker than is liked, add a little boiling water. Veal Chops Stewed. — Rinse the chops in cold water, and rub them over with a seasoning of salt and pepper, then put them into a stew-pan with hot water nearly to cover them ; cover the pan, and set it over a gentle fire for fifteen minutes- then take off any scum which may have risen ; add to the stew a piece of butter with flour worked into it — in proportion, a tablespoonful of flour, and a quarter of a pound of butter to three pounds of meat. Dip a bunch of parsley into boiling water ; cut it small, then add it to the stew ; stir it, in cover it and let it simmer for half an hour and it is done. The breast of veal cut small with a bone in each piece, may be stewed in this way. Veal Stewed Broavx. — Cut three pounds of neck, or scrag, or loin, into pieces with a bone in each ; or leave it whole. Rub each over with a mixture of pepper and salt, and put them into a dinner pot or stew-pan, with nearly enough water to cover them ; set it over the fire, and let it boil gent- ly until the meat is tender; then skim it clear, add to it quarter of a pound of butter cut small ; dredge in a tablespoonful of browned flour, and set it over a fire ; let it brown nicely without burning ; stir it occasionally. When it is so, add a teacup of boiling water ; let it boil up once, then serve with the gravy. About one hour will be required to make this stew. Veal Stewed with Vegetables, {Ragoiit.) — Wash three pounds of veal in cold water, then cut 90 ROAST VEAL. it small and put it in a stew-pan, with water nearly to cover it ; add a. tablespoonful of salt and a tea- spoonful of pepper ; cover the stew-pan and let it simmer for twenty minutes, rhen skim it clear. Whilst the meat is stewing, scrape one large or two small carrots and cut them in thin slices, quarter of an inch thick, notch the edges and put them in a stew-pan with boiling water to cover them and set it over the fire until they are tender ; dip a buncli of parsley into boiling water, and mince it fine ; cut 'a leek in thin slices ; pare and cut six small potatoes in halves or quarters, then take the carrot from the water with a skimmer; put quarter of a pound of sweet butter to the meat; dredge over it a tablespoonful of browned flour and add the veg- etables ; cover the stew-pan and let it stew gently for half an hour; then take the meat on a dish, put the vegetables around it, pour the gravy over, and serve. To Roast Veal. — Rinse the meat in cold water, if any part is bloody, wash it ofi' ; oiake a mixture of pepper and salt, allowing a. large teaspoonful of salt and a saltspoonful of pepper for each pound of meat ; wipe the meat dry ; then rub the seasoning into every part, shape it neatly, and fasten it with skewers, and put it on a spit, or set it on a trivet or muffin rings, in a pan ; stick bits of butter over the whole upper surface; dredge a little flour over, put a pint of water in the pan to baste with, and roast it before the fire in a Dutch oven or reflector, or put it into a hot oven ; baste it occasionally, turn it if necessary that every part may be done; if the water wastes add more, that the gravy may not burn ; allow fifteen minutes for each pound of meat ; a piece weighing four or five pounds will then require one hour, or an hour and a quarter. VEAL IIASHEP. 91 When it is nicely browned and done, take it up ; add a bit of butter the size of a lar^je egg to the gravy, dredge in a tablespoon ful of flour, stir it smooth, let it brown, add a cup of boiling water to ii ; then strain it into a gravy-boat, and serve with t'je meat; serve plain boiled or mashed potatoes with the meat, with such green vegetables as may be hi^ed. Veal Roasted, to look like a duck. — Bone a fine shoulder of veal, rinse it in cold w^ater, and rub* it all over, inside and out, with a mixture. of salt and pepper ; then make a stuffing as follows : cut some slices of wheat bread, and butter them freely ; sprinkle salt and pepper over, and make them moist with hot water; with this fill the place of the bone, then draw the edges of the meat together under, so as to form it in the shape of a duck or fowl, and secure it with skewers. Then set it on a trivet or muffin rings, in the dripping-pan, put bits of butter all over the surface, put a pint of boiling water in the pan, to baste with, and make the gravy. Then put it in a Dutch-oven, or a reflector, before the fire, or in a hot stove oven. Baste frecjuently, that it may not burn; turn it about, that all sides may be nicely browned. Just before it is done, dredge a little wheat flour over, put a tablespoonful of but- ter into the pan, and baste freely with it to finish. Then take it on a dish, cover it with a tin cover. Dredge a tablespoonful of flour to the gravy, stir it smooth ; then add a teacup of boiling water, let it boil up once, stirring it. Then strain it into a tu- reen and serve with the meat. A lemon sliced thin, and fried in the pan after the meat before making the gravy, may be served in the dish with flie meat or gravy. Plain boiled or mashed potatoes, with any other 92 VEAL PIE. vegetable which may be liked, may be served with roast veal : also, pickles of any kind. Veal Hashed. — Cut a pound of cold veal small, season it to taste with pepper and sail, dredge a large tea spoonful of wheat flour over it, add a bit of .butter the size of an egg, put it in a stew-pan, put water enough to make it moist ; then cover it close and set it over a gentle fire for half an hour ; stir- it occasionally ; if liked, a bunch of parsley may be cut small and added lo it; when half done, toast some .thin slices of bread delicately brown, cut it in small squares or diamonds, and serve the hash on it ; for breakfast. A glass of wine may be added. Veal Minced with Potatoes. — Chop some cold veal very fine, put to it an equal quantity, or more if you choose, of cold boiled potatoes, chop- ped ; also season with pepper and salt to tnste ; add to it veal gravy or hot water to moisten it, and a good bit of butter ; dredge a little flour over, stir it all togedier, and put it in a stew-pan, over a mod- erate fire, cover it close for half an hour, stirring it occasionally ; when thoroughly heated it is done. Veal Pie. — Cut a breast of veal small, and put it in a stew-pan, with hot water to cover it ; add to it a tablespoon ful of salt, and set it over the fire ; take off the scum as it rises ; when the meat is ten- der, turn it into a dish to cool : take out all the small bones, butter a tin or earthern basin or pud- ding-pan, line it with a pie paste, (see clam pie,) lay some of the parboiled meat in to half fill it ; put bits of butter the size of a hickory nut, all over ihe meat ; shake pepper over, dredge wheat flour over until it looks white ; then fill it nearly to the top with some of the water in which the meat was VEAL rOT PIE. 93 boiled ; roll a cover for the top of the crust, puff* paste it, giving it two or three turns, and roll it to nearly half an inch. thickness ; cut a slit in the cen- tre, and snake several small incisions on either side of it ; lay some skewers across the pie, put the crust on, trim the edges neatly with a knife ; bake one hour in a quick oven. A breast of veal udll make two two quart basin pies ; half a pound of nice corned pork, cut in thin slices and parboiled with the meat, vi'ill make it very nice, and very lit- tle, if any butter, will be required for the pie ; when pork is used, no other salt will be necessary. Potato and Veal Pie. — Peel and cut small some cold boiled potatoes ; cut some cold veal small ; put some of the meat in the bottom of a baking-dish or tin basin ; put on it a layer of pota- toes, sprinkle pepper and salt over and bits of but- ter; then another layer of meat, and potatoes, and seasoning, and so continue until the pan is nearly full ; then add to it water or gravy to moisten it ; cover it with a pie crust, and bake in a quick oven for three quarters of an hour. Veal Pot Pie. — Cut a breast or scrag of veal in chops or small pieces and put it in a dinner-pot with water to cover it ; add half a pound of salt pork, cut in thin slices, or a tablespoonful of salt ; let it boil gently, taking off the scum as it rises, un- til the meat is tender, then take it, and the water in which it was boiled, into a dish to cool ; then make a common pie-crust, or a more healthful one as follows : — Put two pounds of wheat flour into a deep dish, make a hollow in the centre, put into it a tea- spoonful of salt, and the same of saleratus, pow- dered fine and dissolved in a cup of water ; then 94 calf's feet roasted. make it into a soft dough with buttermilk or sour milk ; use as much as may be necessary ; wipe the dinner-pot dry ; make the dough half an inch thick, and line the sides only, of the pot, with the crust;, press it close against the sides of the pot ; put the par- boiled meat in the bottom ; roll out the paste, reserve enough to cover the top of the pot pie, and cut the remainder in small S(|uares ; strain the water in which the meat wus boiled, and put it in the j)ot ; if there is not enough nearly to reach the top of the side crust, add water ; drop in the bits of paste or dough, dredge in a tablesnoonful of wheat flour ; add quarter of a pound of butter, cut small, unless pork is stewed with the meat, when half as much butter is enough ; put in a large teaspoontul of pep- per ; then lay some skewers across, from one side crust to the other, and put on the top crust; make a slit in the centre to let out the steam ; cover the pot close, and set it over a moderate fire ; three quarters of an hour will bake it ; take care that the fire is not so great as to burn it. Half a dozen small potatoes, nicely peeled, may be put into the pie with the meat. In dishing the pot-pie, take the top crust up first, then take up the meat and gravy on another dish, and lastly, the brown crust from the sides, on a dish with some of , the gravy over. Or, take the meat into the centre of the dish, put the crust around it, and turn the gravy over. Calf's Feet Roasted. — Clean calf's feet, and boil them just tender, then let them cool. When cold, rub them over with a mixture of salt and pep- per, and tie them on a spit; baste wMih a cup of hot water, in which is melted two ounces of butter, when nearl}^ done dredge them white with flour baste freely, and let them finish. When nicel^i PORK, HAMS, &.C. 95 brown, taKe them up, add a cup of water to the gravy in the dripping-pan, put to it a tablespoonful of browned flour and a piece of butter the size of an egg ; stir it smooth, then strain it and serve in a tureen ; or instead of water, use port wine in the gravy. Calf's Feet Stewed. — Clean the feet ; divide each one in two, cover with water and boil till ten- der, then finish as directed for veal stew. PORK, HAMS, &c. To Choose Pork. — If the rind of pork is tough, and thick, and cannot easily be impressed with the finger, it is old. If fresh, the flesh will look cool and smooth ,' when moist or clammy it is stale. The knuckle is the first to become tainted. Pork is often what is called measly, and is then almost poisonous ; measly pork may easily be de- tected ; the fat being full of small kernels. Swill or still-fed pork is not fit for curing; either dairy or corn fed is good. Fresh pork is in season from October to April. In cutting up a large hog, it is first cut in two down the back and belly. The chine or back- bone should be cut out from each side the whole length, and is either boiled or roasted. The chine is considered tlie prime part. The sides of the hog are made into bacon, and the inside or ribs is cut with very little meat ; this is the spare rib. 96 SPARE-RIB. There is a large spare-rib on either side, which is generall}'^ divided in two, called a sweet-bone and a blade-bone, these are served broiled. The bacon is one whole side, and contains a fore- leg, and a ham, which is the hind leg, and if left with the bacon, is called a gammon. Hogs' lard is made of the inner fat of the bacon bog. Pickled pork is generally made of the flesh of hogs, as is also bacon ; porkers are not as old as hogs, their flesh is whiter and less gross, but not equally tender. A porker is usually divided into quarters ; the fore-quarter consists of the springer fore-leg. The fore-loin or neck, the spare-rib, and griskin. The hind quarter consists of the leg and loin. The feet and ears may be used in a variety of ways, and should be cut off before the legs are cured. The head may also be made use of to advantage, either pickled for boiling or smoking, or roasted, or baked, or made head-cheese of. The bacon hog is sometimes scalded to take off the hair, and sometimes singed. The porker and roasting pig is always scalded, and the hair scraped off. Fresh pork must always be well cooked, it is unpalateable otherwise. Spare-Rib. — Broil the blade-bone and spare-rib nicely over a bright clear fire of coals ; let it be well done. It is best to cover it whilst on the grid- iron, as by so doing it is sooner done and the sweetness is kept in. Put the inside to the fire first, and let it be done nearly through before turning it ; when done, take it on a hot dish, butter it well, season with pepper and salt, and serve hot. HEAT) ClIEKSE. 97 Head Cheese. — Having tlioioiighly cleaned a hog's head or pig's head, split it in two with a sharp knife, take out the eyes, take out the brains, cut oflf the ears, and pour scalding water over them and the head, and scrape them clean. Cut off any part of the nose which may be discolored ^o as not to be scraped clean ; then rinse all in cold water, and put it into a large kettle with hot, (not boiling) wa- ter to cover it, and set the kettle (having covered it) over the fire ; let it boil gently taking off the scum as it rises ; when boiled so that the bones leave the meat readily, take it from the water with a skimmer into a large wooden bowl or tray, take from it every particle of bone ; chop the meat small and season to taste with salt and [)epper, and if liked, a little chopped sage or thyme ; spread a cloth in a cullen- der or sieve ; set it in a deep dish, and put the meat in, then fold the cloth closely over it, lay a weight on which which may press equally the whole sur- face, (a safficientty large plate will serve.) Let the weight be more or less heavy, according as you may wish the cheese to be fat or lean ; a heavy weight by pressing out the fat, will of course leave the cheese lean. When cold, take the weight off; take it from the cullender or sieve, scrape off whatever fat may be found on the outside of the cloth, and keep the cheese in the cloth in a cool place, to be eat^i sliced thin, with or without mustard, and vinegar, or cat- sup. After the water is cold in which the head was boiled, take off the fat from it, and whatever may have drained from the sieve, or cullender, and cloth ; put it together in some clean jvater, give it one boil ; then strain it through a cloth, and set it to become cold ; then take off the cake of fat. It is fit for any use. 7 E 98 CURING HAMS. Pork Cheese, Soused. — Clean and split a pig's head and boil it, till the hones are loose ; then take it up, take the bones carefully from it, make a sea- soning of salt, pep[)er, chopped sage, and a little ground alspice, and mace, if liked ; cut the boned meat in slices, sprinkle each with the seasoning, and lay them together in a cloth. When all are in, fold the cloth closely around the meat and lay it under a gentle weight. Take of the water in which the head was boiled and vinegar, equal parts. Mix them together, and put it over the meat, to cover it. This will keep good for months. It is best to keep the cloth folded about it. Slice it thin, for breakfast, luncheon, oi supper. Farmer's way of Salting Pork. — Cut up the pork, strew salt on the bottom of the pork barrel ; then put in a layer of pork, edgeways down, strew it plentifully with salt ; then another layer of pork, salt it plentifully, and so continue until all is in, strewing' the top plentifully with salt ; let it lie three or four days ; then make a salt and water brine, strong enough to float an egg, and pour it over the meat, and lay a weight on it, to keep it under the brine. To Cure Hams. — ^Take one ounce of saltpetre for a fourteen pound ham ; make it fine, and dis- solve it in a little molasses ; rub it well over the cut side of the meat, and around the bone, and over {.he whole ham. Then pack them, the small end down, into a barrel with fine salt sprinkled between and over them ; let them remain for two or throe days ; then make' a cold brine of salt and water, which will bear an egg, and cover the hams with it. After three weeks they are fit to smoke, or they PORK PICKLE. 99 may remain in the brine three months without in- jury. Hams cured in this way are delicious, and keep well, and have a fine red color when cooked. Any part of pork may be salted in this manner. The cheeks or head split in two, or any other pieces for boiling or smoking, are much finer in this than any other way of curing. Beef tongues may also be done in this manner. This pickle will keep pork good for two years if necessary. '' To Smoke Hams or Tongues. — Hang hams by a string through the small end, in a smoke-house, or chimney where wood is burnt, or over a smoth- ered fire of sawdust or chips. Let them hang for ten days. » Hams, Dry Salted. — For each small ham of seven pounds' weight, take a large tablespoonful of finely pounded saltpetre, and a tablespoonful of molasses. Mix these well together ; then rub it well over the cut or inside of the ham, and around the bone ; make a place with your finger, and in- sert as much as 5^ou can of the mixture ; then rub the ham well over with fine dry salt; repeat the salt every fine day, until it has been done four times ; then rinse it in cold water, and smoke it for ten days. Then rub black pepper around the bone, and ^11 over the cut side, to keep the flies from it, and hang the hams in the smoke- house, or cover them with coarse canvass ; sew it tightly, and whitewash them. Let them dry ; then hang them in a cool, dark place. An Excellent Pickle forPokk. — Nine pounds of salt, coarse and fine equal parts, to six gallons of water, two pounds of brown sugar, or a quart 100 PORK SAUSAGES. of in(j]asses, two ounces of saltpetre, and one ounce of saleratus. Dissolve the Sfiltpetrr and saleratus in the water; then add the salt, and put it in a kettle, and boil and skim it clear; then put it in your pickle tub ; when cold it is fit for use. Always keep the naeat under the brine, by means of a suitable bit of board, and a weight. Pork for boiling should be laid in this brine for a few days. 'Beef may be put in the brine in which pork has been, but it will not do to put pork in beef brine ; the blood from the beef will cause the pork to spoil. Hog's Head, Pickled. — Put a head in the pickle above mentioned, for three or four days ; then take it out, wash and scrape it ; then boil it, and finish as directed for head-cheese, without the salt, or like soused head. Sausage Meat. — Take of pork three-quarters, and one of beef, chop it fine, put fourouncesof fine salt, and one of pepper, to every ten pounds of meat : mix the seasoning well into the meat ; then put it in 'small muslin bags, tie them close, ana hang them in a dry, cool cellar. When wanted for use, cut it in slices, or form it in small cakes, flour the outside of each, and fry in hot lard. Let them be nicely browned. Serve with boiled vegetables. Fine hominy may be boiled, and sensed with them for breakfast. Pork Sausages. — Take such a proportion offal and lean pork as you like ; chop it quite fine, and for every ten pounds of meat take four ounces of fine salt, and one of fine pepper ; dried sage, or lemon thyme, finely powdered, may be added if liked ; a teaspoonful of sage, and the same of PORK SAUSAGE. 101 ground alspice and cloves, to each ten pounds of meat. Mix the seasoning through the meat ; pack it down in stone pots, or put it in muslin bags. Or fill the hog's or ox's guts, having first made them perfectly clean, thus, empty them, cut them in lengths, and lay them three or four da^^s in salt and water, or weak lime water ; turn them inside out once or twice, scrape them ; then rinse them, and fill with the meat. If yon do not use the skins or guts, make the sausage meat up the size and shape of sausages, dip them in beaten egg, and then into wheat flour, or rolled crackers, or simply into wheat flour, and fiy in hot lard. Turn them, that every side may be a fine color. Serve hot, with boiled. potatoes or hominy ; either taken from the gravy, or after they are fried, pour a little boiling water into the gravy in the pan, and pour it over them ; or first dredge in a teaspoonful of wheat flour, stir it until it is smooth and brown ; then add a little boiling water, let it boil up once, then put it in the dish with the sausages. Chopped onion and green parsley may be added to the sausage meat, when making ready to fry. Or sausage meat may be tied in a muslin bag, and boiled, and served with vegetables; or let it become cold, and cut in slices. Pork Sausage {to eat cold.) — Take of fat and lean equal quantities, and put them in a pickle or brine, for six days. Then take it up, chop it fine, have some leek or onion chopped fine, and put it to the meat, with one ounce of fine pepper to ten pounds, and alspice to taste. Have ready an ox gut, cleaned 'as directed (they may be kept m salt and water until wanted, when they must be soak- ed), fill it with the meat, tie both ends, wrap it in 102 PIG S HEAD FOR BAKING. a fold of muslin, and hang it to smoke, the same as a ham, for ten days or a fortnight. It is eaten sliced thin, with or without first having boiled it. Rub ground ginger or pepper over the outside of them, and hang in a cool, dry place. To Make Bologna Sausage. — Take of lean beef and pork, each three pounds, two pounds of fat pork or bacon, and a pound and a half of beef suet ; put hot water to the lean meat, and set it over the fire for half an hour ; then cut it small, each sort by itself, shred the suet, and pork or ba- con, each by itself. Season with fine pepper thyme, and ground mace ; fill ox skins with it, tie them in eight inches lengths, and put them in a beef brine for ten days ; then smoke them the same as ham or tongue. Rub ground ginger or pepper over the outside, after they are smoked, and keep them in a cool, dry place. Or rub them over with sweet oil, and the ashes of vine twigs. To Prepare a Pig's Head for Baking. — Clean the head, and split it open ; take out the brains and eyes, wash it, and rub it outside and in with a mixture of salt and pepper, and lay it on a trivet or muffin rings (the cut side of the head down), in a dripping-pan ; put a pint of water with a teaspoon ful of salt, and a saltspoonful of pepper, and set it in a hot oven. Wh"en it begins to bake, baste it with the water, which must be re- plenished according as it wastes. When nearly done, baste with butter, and finish (about one hour will be required for it). Take it up, dredge a ta- blespoon ful of flour to the gravy, let it boil up once, then strain it, and serve with the meat. Serve plain boiled or mashed potatoes, and pickles, and ROASTIXG PIG. 103 Stewed apples, or cranberries with it. Or if baked in a briclv oven, put bits of butter over, and dredge it qnite white with flour, before putting it in ; have plenty of water in the pan ; let it remain in the oven one hour; then make the gravy, and serve. To ROAST A Pig. — Thoroughly clean the pig, then rinse it in cold water, wipe it dry; then rub the inside with a mixture of salt and pepper, and if liked, a little pounded and sifted sage ; make a stuffing thus : cut some wheat bread ia slices half an inch thick, spread butter on to half its thickness, sprinkled with pepper and salt, and if liked, a little pounded sage and minced onion ; pour enough hot water over the bread to make it moist or soft, then fill the body with it and sew it together, or tie a cord around it to keep the dressing in, then spit it ; put a pint of water in the dripping-pan, put into it a tablespoonful of salt, and a teaspoonful of pepper, let the Are be hotter at each end than in the middle, put the pig down at a little distance from the fire, baste it as it begins to roast, and gradually draw it nearer, continue to baste occasionally, turn it that it may be evenly cooked ; when the e3'es drop out it is done ; or a better rule is to judge by the weight, fifteen minutes for each pound of meat, if the fire is right. Have a bright clear fire, with a bed of coals at the bottom, first put the roast at a little distance, and gradually draw it nearer; when the pig is done stir up the fire, take a coarse cloth with a good bit of butter in it, and wet the pig all over with it, and when the crackling is crisp take it up ; dredge a little flour into the gravy, let it boil up onre, and Having boiled the heart, liver, &c., tender, and chopped it fine, add it to the gravy, give it one boil then serve. 104 SAUCES TO PIG OR PORK To Bake a Pig. — Prepare a pig, as for roasting, and lay it on a trivet or on muffin rings in a drip- ping pan, stick bits of butter all over it, sprinkle pepper and salt over, and dredge some flour overt put a pint or more of water in the pan, then set it in a quick or hot oven, baste frequently, v^'hen nearly done baste with a spoonful of butter, and close the oven to finish ; then take it up, dredge a table- spoonful of flour to the gravy, set it over the fire to brown, stir it smooth and if necessary, add a litlie hot water, let it boil up once then strain it and serve with the pig- Pig to roast or bake may be stuffed with boiled potatoes, seasoned with butter, pepper and salt, and made soft with a cup of milk. To MAKE A DISH OF THE Harslet. — Having boiled the heart, liver, &c., in water, with a little salt till tender chop them small, add a good bit of butter or the gravy from the pan, put it in a stew- pan over a gentle fife, season high with pepper and salt, dredge in a large teaspoonful of flour, stir it and let it simmer gently until it is hot, then serve in a side dish with the pig. Roast or baked pig may be served whole it small, or lay it on a dish, cut of the head, and be- fore drawing out the spit, split the body in two from head to tail, lay the two halves together on the dish, split the head and lay a half on either side of the body with the ears. A quarter of a large pig may be roasted in the same manner. Sauces to serve with roast Pig or Pork. — Mashed potatoes, boiled onions, turnips maLhed. pickled beets, mangoes or cucumbers, or drtssed celery and cranberry sauce, stewed apples, oi our rant jelly. STEWED FRESH PORK, 105 To Roast Pid- like Laiib. — Take tnc fore- quarter of a large roasting pig, skin it, rub it well over willi a seasoning of salt and pepper, and chop- ped mint if liked, then roast or bake it, dredge a little flour over, and baste with a little butter about fifteen minutes before taking it up — served with mashed potatoes, etc., as for roast pig. To Roast a Loin. — Take a sharp pen-knife and cut tlic skin across, then cut over it in the op- posite direction so as to form small squares or dia- monds; rub every part of it with a mixture of salt and pepper, put bits of butter the size of a hickory nut over the skin side, and roast or bake it — serve with the gravy, boiled potatoes mashed, turnips mashed, and dressed celer}^ or pickles, and tart apples stewed without sugar. Leg of Pork. — Prepare it the same as a loin, and roast or bake it. Pork Tender Loin. — This part of pork is the most delicate ; it may be got where pork is cut up for packing or salting. It may be fried or broiled, if it is too thick, split it in two. Steaks cut from- the tender-loin are nice, but not equal to the tender- loin, which is cut with the grain ; steaks are cut across it. The chine of pork may be roasted ? To Stew Fresh Pork. — Cut the spare-rib or .any other lean part in chops, and put them in a stew-pan with water nearly to cover them ; season with pepper and salt ; let them simmer gently for half an hour, then skim them, dredge in a table- spoonful of flour to about two poundsof meat ; add a teaspoonful of salt and a small one of pepper, with a bit of butter the. size of an egg ; stir the seasoning well into the stew, cover it, and let it E* 103 pigs' feet soused — pie. simtncr for fifteen minul(^s, or until the meat is very tender. Serve with pWm boiled potatoes, and pic- kles or dressed celery. Or potatoes may be pared nnd cut in quarters, and stewed with the meat ; put them in with the seasoning, and cover for twenty minutes. Pigs' Feet Soused. — Scald and scrape clean the feet ; if the covering of the toes will not come off without, singe them in hot embers, until thev are loose, then take them off. Many persons lay them in weak lime water to whiten them. Hav- ing scraped them clean and white, wash them and put them in a pot of hot (not boiling) water, with a little salt and let them boil gently, until b}' turning a fork in the flesh it will easily break, and the bones are loosened. Take off the scum as it rises. When done, take them from the hot water into cold vine- gar, enough to cover them ; add to it one-third as much of the water in which they were boiled ; add whole pepper and alspice, with cloves and mace if liked, put a cloth and a tight fitting cover over the pot or jar. Soused feet may be eaten cold from the vinegar, split in two from top to toe, or having split them, dip them in wheat flour and fry in hot lard, or broil and butter them. In either case, let them be nicely browned. Pigs' Feet Pie. — Boil the feet then take out all the large bones, cut the flesh in half, Hne a buttered tin basin with pie-crust, and put it half or one-third full of the meat ; season with salt and pepper, and bits of butter the size of a liickory nut over the whole surface ; dredge flour over, until it looks white, and fill nearly to the top with water ; cover with a pie or puff paste crust ; cut a slit in the middle ; BOILED HAM. 107 pinch the top and side crust neatly together at the edge, and hake one hour in a hot oven. Serve pickles and mashed potatoes with thre pie. A fine jiot-pie may be made of" pigs' feet in the same manner To Choose Hams. — Run a knife or skewer in at the knuckle, and at the thickest part of the ham next the bone, if it comes out clean and smells sweet, the ham is good. If, on the contrary, the blade of the knife is smeared and smells rank or stronc:, it is not OTod. To Boil Ham. — Wash the fiam in cold water two or three times, and put it in a kettle of hot (not boiling) water to cover it ; let it boil gently, accor- ding to its weight (fifteen minutes toench pound) it must be kept slowly boiling nil the time; keep the pot covered exce[)t to lake off the scum as it rises j if it is like to boil over, take the lid partly ofl". Putting meat down to boil in cold water draws out its juices. Hard or fast boiling makes it tough and hard. When it is done, take off the skin, trim off the under side neatly, and put spots of pepper and stick cloves at regular intervals over the whole upper surface. Or dredge it well with wheat flour or rolled crackers, and brown it in a hot oven, or be- fore a hot fire. Serve hot with the gravy from it, and boiled vegetables ; or it may be served cold. Trim the bone with parsley, or the delicate leaves of celery, and put sj)rigs of the same around it on the dish ; lemon sliced and dipped in flour, or bat- ter and fried, may be laid over the ham and on the dish. Mashed potatoes, stewed apple, or cranberry, dressed celery, or boiled spinach, or cauliflower and mashed turnips are served with hot ham 108 STEW OF SMOKED MEAT. With cold ham serve pickles or dressed celery, or both, and bread and butter sandwich. To Boil a Leg of Pork. — Take a leg of pork which has been in pickle for three or four days, soak it for half an hour in cold water to make it *ook white, then tie it in a nicely floured cloth, and put it in hot water to cover it. Boil the same as ham. When done, take a small sharp knife, and cut through the skin in a straight line about a quar- ter of an inch apart ; put spots of pepper over and serve with the same vegetables as for ham ; or with mashed potatoes, turnij)s mashed, and pickles or tart apples stewed without sugar. Currant jellv or cranberries may be served with ham or leg of pork. Pig's Cheek — Is smoked and boiled like ham with vegetables; boiled cabbage or fried parsnips may be ser\'ed with it. To Make a Stew of Smoked Meat. — Cut slices from the thin part of a smoked shoulder, or from the cheel; — and having washed them in cold water, put them in a dinner-pot, with water nearly to cover it; scrape two parsnips and cut them in slices an inch thick; pare some potatoes and cut them in two, then put parsnips and potatoes with the meat, and add pepper to taste ; cover the pot, and set it over a moderate fire, that it may brown nicely without burning ; when done take up the meat and vegetal)les, dredge in a little wheat flour, stir it about until it is brown, then add a little hot water ; stir it smooth, and serve wiih the meat and vegetables. Corned or pickled pork may be slewed in the same manner. BROILED POKK AND BACON. 109 Pork Chops, Steaks and Cutlets. — Fry or slew pork chops, after taking off the rind or skin, the same as for veal. Cutlets and steaks are also fried, broiled, or stewed, the same as veal. To Fry or Broil Salt Pork and Bacon. — Cut some slices from corned pork, or streaked ba- con, (fat and lean,) put them in a pan, pour boiling water over, set it over the fire, and let it boil up once; then pour the water off, and" fry them in their own fat; sprinkle with pepper, and if liked, a little dried sage, or thyme, pounded fine ; when both sides are nicely browned, take them up, put a little hot water or some vinegar in the pan, let it boil up once, and put it in the dish with the meat. Or, having fried the meat, dredge a teaspoonful of flour into the gravy ; while it is hot, stir it about ; then add a little hot water, stir it smooth, and pour it into the dish with the meat. To Broil. — After having parboiled the slices with plenty of water in the pan, lay them on a gridiron, over a bright fire of coals ; sprinkle a lit- tle pepper over ; when both sides are done, put them on a hot dish, put a little butter over and serve. Or, whilst broiling, dip the slices several times into a dish of hot water. Salt pork is very nice fried thus : — Cut it in thin slices, put them in the frying-pan, with hot water to cover them, set it over the fire, let it boil up once, then pour off the water, shake a little pepper over the meat, and fry it nicely, in its own fat, both sides; then take it up, add to the gravy a Irrge teaspoonful of flour, stir it smooth ; then put to it a cup of milk, stir over the fir** for a few minutes, 110 BROILED HAM. shake pepper over, then put it in the flish \vith the meat. Cold boiled potatoes, sliced thin, may be fried in the pan, after pork or bacon, and served with it ; parsnips boiled, cut in thin slices and fried, may also be served with fried salt ineat. Or, having boiled some cabbage or spinach, and pressed all the water from it, cut it small, put it on a steak dish, lay the fried meat on it, and pour the gravy over. Vinegar is generally eaten with the vegetable. To Fry Ham. — Cut some fine slices from the large end of the ham, take off the skin, put them in a frying-pan, and pour hot water over ; set it over the fire, and let it boil up once, then poufthe water off, take the slices up, put a spoonful of l;ird in the frying-pan, and let it become iiot ; dip the sliv'ies in rolled cracker, or wheat flour, and fry them a nice brown ; when one sitle is done, turn the other, then take them on a dish, j)ut a very little water in the pan, let it boil up once, put it over the ment. — Or, if a Hour gravy is wanted, make a thin batter with a teaspoonful of flour, and cold water, and stir it into the gravy in the pan ; let it brown, and if too thick, put a little hot water to it ; stir it smooth and serve with the meat. To Broil Ham. — Cut some slices of ham, quar- ter of an inch thick, lay them in hot water for half an hour, or give them a scalding in a pan over the fire ; then take them up, and lay them on a gridi- ron, over bright coals ; when the outside is brown- ed, turn the other ; then take the slices on a hot dish, butter them freely, sprinkle pepper over and serve. Or, after scalding them, wipe them dry, dip each TO MAKE LARD 11 J slice in beaten egg, and then into rolled crackers, and fry or broil. Ham Gravy. — When a ham is almost done with, cut od' what meat remains on the bone, break or saw the bone small, and put it in a sauce-pan with hot water to cover it; set the stew-pan over the fire, and let it simmer gently ; then strain it, add a lit- tle pepper, and fine sage if liked, dredge in a lable- spooniul of browned flour, and add a bit of butter, stir it over the fire for a few minutes ; then having toasted some slices of bread, a nice brown, lay them in a dish, and serve the gravy over. Or, serve ham gravy with boiled vegetables. To^Make Lard. — Take the leaf fat from the inside of a bacon hog, cut it small, and put it in an iron kettle, wliich must be perfectly free from any musty taste, set it over a steady, moderate fire, un- til nothin|^ but scraps remain of the meat ; the heat must be kept up, but gentle, that it may not burn the lard ; spread a coarse cloth in a wire sieve, and strain the liciuid into tin basins, which will hold two or three quarts ; squeeze out all the fat from the scraps. When the lard in the pans is cold, press a piece of new muslin close upon it, trim it off* at the edge of the pan, anil keep it in a cold place. Or it may be kept in wooden kegs with close covers. Lard made with one-third as much beef suet as fat, is supposecf by many persons, to keep better ; it is better, made in this way, cooking. 112 SOUR KRAUT. DIRECTIONS. For Boiling and Serving Meat with Vegetables, for Malcintr Succatash, Sour Kraut, Cookino; i^orkand Beans, ^'c. C{c. Salt Codfish and Potatoes. — Take soaked dried codfish, a quarter of a fish ; take off the skin and hang it to dry — pare a dozen or more fine large potatoes, wash tliem two or three times in cold water, and put them into a dinner pot, lay such a portion of the codfish as you wish, on them, with or without first trying it in a cloth, put hot water enough to cover all ; cover the pot close, and let it boil for three quarters o^ an hour ; talijp the potatoes with a skimmer into a covered dish, take the fish on to a steak dish, and garnish vi^ith hard boiled eggs cut in slices, and sprigs of green pars- ley ; serve with parsley or egg sauce ov^r the fish and in a tureen — serve with potatoes and pickles. Or the dish may be served in this manner: mash the potatoes, make them very moist with hot milk and a large bit of butter; pick all the bones from the fish and chop it fine, then put them together, and pepper to taste ; make it in a roll or an}'^ other form, put spots of black pepper over, lay slices of hard boiled eggs over, and sprigs of parsley around it on the dish, and serve with pickles. — Or wet the surface over with a little butter melted in hot milk, and brown it in an oven or before the fire. To MAKE Sour Kraut. — Have ready a vine- gar or white wine cask, about four inches from the bottom have a vent peg. Take a number of the best white cabbages, strip off all the outside leaves ^nd slice the heads transversely or across, as thin "> SOUR KRAUT. 113 as possible, until you have as much as you require, then lay over the bottom of the cask vine twigs, to the height of the peg ; on these put a layer of sliced cabbage three inches deep, strew it plenti- fully with fine salt, use one pound of salt to fifty of the cabbage ; then put another layer of cabbage, and salt and cabbage alternately until the cask is two-thirds full; let the last layer be of salt, put cabbage leaves all over, cover them with a cloth and a piece of wood which will fit the inside of the cask, and place a heavy stone upon it. After four or five days, draw out the peg, and let the brine run off, rinse the cloth, wasn the board and stone, add more salt over the top, and replace cloth, board and weight. Repeat this operation at intervals of not more than a month, so that what flows from the cask is clear and free from smell. Keep the cask in a moderate temperature during the wkole year. Take it from the cask with a wooden spoon or fork. To SERVE Sour Kraut. — Take out as much sour kraut as you wish from the cask, and soak it for at least two hours in cold water, then take it into a cullender to drain ; put it into a large stew-pan or dinner-pot, put on it a piece of corned pork or bacon, and put hot water over nearly to cover it ; cover the pot and set it over a moderate fire for an hour or more until the pork is done — serve with the meat on it. Or cut the bacon or pork in slices, strew pep- per over them, lay the sour kraut on, put hot water nearly to cover it, cover the pot close and set it over a moderate fire for an hou?: and a half. Or it may be boiled with water, and fried sausages put over it and served ; or the sausages mrj}' be boiled with it, and the skins talcen o'dj before serving. 114 rOACHED EGGS WITH HAM. Ham and Eggs fried. — Cut some nice slices of ham, put them in a frying pun, cover them with hot water, antl set the pan over the fire, let it l)oii up once or twice, then take out the shces and throw out the water, put a bit of htrd in the j)an, dip the shces in wheat Hour or finely rolled crackers, and when the fat is hot ])ut them into the pan, sprinkle a little pej)per over; when both sides are a. tine brown take them on a steak dish, put a little boil- ing water into the pan, and put it in the dish with the meat. Now put a bit of lard the size of a large egg into the pan, add a saltspoonful to it, let it become hotj break six or eight eggs carefully into a bowl, tlien slip them into the hot lard, set the pan over agentle fire; when the white begins to set, pass a knife blade so as to divide an equal quantity of white to each yolk, cut it entirely through to the pan that they may cook the more quickly; when done take each one up with a skimmer spoon, and lay them in a chain arountl the edge of the meat on the dish. Fried eggs should not be turned in the pan. Sj>inach boiled and pressed free from water und chopped small, may be put on the centre of a steak dish, lay the fried ham on it, pour the gravy over, place the fried eggs around it. Vinegar may be eaten with the spinach. Poached Eggs with fried Ham. — Fry the ham as above directed,, take a clean frying or omlet-pan, nearly fill it with boiling water, set it over a gentle fire, break the eggs singly into a cup and slip each into the boiling water, cover the pan tor four or live minutes — when done, take them up with a skimmer on to a dish, sprinkle ;i little pej)- per and salt over, add a small bit of bultei, and ^erve in a dish or over the ham. HAM WITH VEGETABLES. 115 Pork and Beans. — Take two quarts of dried white beans, (the small ones are best,) pick out anv imperfections, .and put lliem to soak in cold water, more than to cover them, let them remain one night ; the next day, about two hours before dinner time, throw off the w^ater ; have a pound of nicely corned pork, a rib piece is best ; put the beans in an iron dinner-pot ; score the rind or skin of the pork, in squares or diamonds, and lay it on the beans, put in hot (not boihHii) water to cover them, add a small dried red pepper, or a saltspoon- ful of cayenne ; cover the pot close, and set it over a gentle tire for one hour; then take a -tin basin, or earthen pudding-pan, rub the inside over with a bit of butter, and nearly fill it with the boiled beans, lay the pork in the centre, })ressing it down a lit- tle ; put small bits of butter over the I)ean3, dredge a little Hour over them, and the pork, and set it in a moderately hot oven, for nearly one hour. Serve in the dish in which it was baked, thus : — Lay a nicely fringed small napkin on a dinnei' plate ; set the basin or pan on that, turn the cor- ners of the napkin up against it, and keep it in place by sprigs of green parsley or celery leaves on the plate under it, and so continue a wreath around the dish, concealing the pan entirely. Serve pickles and mMshed potatoes with it. If liked, the beans and pork may be boiled for half an hour longer, and served without baking; if there remains any over, they raav be baked an- other day, or they may be served cold. Ham with Vegetables — {a fam'ihj dinner.)—' After boiling a small ham, or part of a large one, take it up, skin it and set it in a dripping-pan, or dish ; sprinkle pepper (^ver, dredge Hour over, and browr it in a hot oven, or before a fire. Boii such 116 SUCCATASH. vegetables as yoii wish to serve with it, in the liquor in which it was boiled, first skiminint]^ off the fat if there is much, as it will then be fit for frying po- tatoes, parsnips, or other vegetables; if cabbage or turnips are served with boiled meat, they may be boiled together in the water ; if spinach or parsnips are served, it is best to boil the potatoes in fair wa- ter separately ; parsnips giv^e out their flavor too much, and spinach discolors. <>»• If parsnips are nsed, after boiling them tender, take oft' the skins, cut them in thin slices, across oi lengthwise, and fry them in hot fat to a nice brown; when one side is done, turn the other ; the potatoes also, may be fried ; or, having been boiled done, put them in the pan with the meat, and brown them whole ; or mash them with milk and butter ; make them in a neat form, and brown the outside before the fire, or in an oven. Potatoes to serve with ham or tongue, may be boiled, and fried in slices, or whole, thus : — Put some fat in the pan, and let it become hot, or fry some slices of fat pork, put in small sized boiled potatoes, sprinkle a little pepper over ; cover the pan, and let them fry rather quickly, turn thetii when one side is done, or cut them in slices before Oying. Serve them around the meat, on the same dish, or separately. The appearance of a boiled dinner may be great- ly improved, by the manner of serving up the vege- tables. SuccATASH. — Take of dried sweet corn and white beans — one quart of dried sweet corn, to one or two of beans. Put the beans to soak in a" basin, with w^ater to cover them ; rinse the corn in co!d water, and put them in a basin with water to cover it, let them re- ^^ BOILED CORXED PORK WITH VEGETABLES. 117 main until the next daj ; within two hours of din- ner time, pour the water from the beans, pick out any imperfections, and put them with the corn, with tlie water in which it is soaked, into a dinner-pot; cut a pound of nicely corned poik in ^in shces, put it to the corn and beans, and put over them hot water, rather more than to cover them ; add a very small red pepper, or a saUspoonful of cayenne, and cover the pot close ; set it where it will boil very gently, for an hour and a half, then put it in a deep dish ; add a bit of butter to it and serve. The pork may be scored, and not cut up, if pre- ferred, and served in a separate dish. Dried corn and beans may be soaked and cooked in this manner, without the pork ; when taken up, add plentv of sweet butter, season with salt and pepper, aiid serve. Lima beans are the best. The small white kidney bean next. Fried Sausages, or sausage-meat, spinach, or other vegetable. — INIake liot some fat salt pork slices, or lard, in a frying pan, and fry the sausages, or meat, a nice brown ; have some nicely boiled spinach or cabbage, pressed free from water, chop it fine, and lay it on a steak dish ; lay the fried sausages in it, put a very little hot vinegar to the gravy in the pan, and pour it over. Water may be used instead of vinegar ; the vege- table is most generally eaten with vinegar. Or, serve with mashed potatoes, instead of spinach or cabbage. Sausage-meat may be fried, and serv- ed in the same manner as sausages. Hominy boiled, (see p. 192.) may be served with fried sausages. This is a favorite Southern dish. To Boil Corned Pork with Vegetables. — Take a side or rib piece of corned pork, put it in a kettle of hot (not boiling) water, and boil it gently, Its CORNED PORK WITH VEGETABLES according to its weiclit, fifteen minutes to each pound ; cover the pot. Cut a hw^re white heart cabbage in four, take off' the outside leaves, and cut the stalk close down to the head ; wash the quarters in cold water; examine between the leaves that there are no insects secreted ; half an hour before the meat' is done, take off" tlie cover, skim it clear, and put the cabbage in, with a small red pep[)er, or a saltspoonful of cayenne ; press the cabbage down; pare a dozen fine potatoes of equal size, and wash them in two or three waters, and put them in the pot; cover it and let it boil for half an hour, then takeout the meat, cut the skin across in squares or diamonds, and set it where it will keep hot ; or dredge flour over it and set it before the lire, or in an oven to brown. Let the vegetables boil for quarter of an hour longer ; when they are done, take the potatoes in a deo[) covered dish, put the cabbage into a cullender and press out all the water, and lay it on a large dish, njaking a plat- form, and lay the [)orkon it; or serve it on a deep dish, and the pork on an oval dish. If the pork is very salt, put it to soak in cold water one night before boiling. Savoy cabbage or spinach may be used instead of white cabbage; fifteen minutes fast boilin2; will be enouij'h for either of these. Potatoes should not be boiled with spinach, as if colors them green ; it requires so short tiine boiling that the potatoes may be boiled l^efore it is put in. Bacon or smoked chops or shoulder maybe boiled in the same manner. A pickled or corned tongue may be boiled in this manner. Skin it when done; s[)rinkle pepper over it ; dredge ilour over ; put bits of butter over, and eet it in an oven for half an hour. CORNED BEEF AND CABBAGE. 119 To Boil Salted or Corned Beef. — Wash the orine from a piece of corned beef, and put it into a pot of hot (not boiling) water; take off the scum as it rises ; allow fifteen minutes for each pound of meat ; then try if it is tender ; let it boil gently. When it is done, take it up and press it between two plates. Cabbage, or spinach, or some other greens, are generally boiled with salt beef; put down the beef in time that it may be done before it is time to boil the vegetables, and set it to press whilst the vege- tables are boiling. To Prepare the Cabbage. — Take off the dis- colored outside leaves, and cut each head in four; look well between the leaves to see that no insects are secreted ; wash the quarters, and put them in the water in which the meat was boiled ; set it over the fire and let it boil fast f()r three quarters of an hour; if you wish the potatoes boiled with it, choose large equal sized ones, and put them in with -^he cabbage ; when they are done take the potatoes into a covered dish ; put the cabbage into a cullen- der; press out all the water. If you wish to have the meat hot, after pressing it, put it into the pot ten minutes before taking up the vegetables. Serve the cabbage and potatoes in covered dishes, and the meat on an oval dish. - The Yellow or ruta-baga turnip is much liked instead of cabbage ; pare off the thick outside, cut them in halves, or if very large, quarter them. Boil same length of time as for cabbage. Take them up and serve as directed for cabbage ; or mash them fine, and smooth with a bit of butter and a little pepper; mash the potatoes with a gill of hot milk, and a bit of butter the size of an egs:;. Put potatoes and turnips in covered dishes ; heap them 120 PARSNIP STEW. high in the centre; smooth over the surface in flutes with a knife blade meeting in the centre, as a com- mon point. Take a pinch of fine pepper in the fingers and put it over the whole surface in spots. Put the meat on an oval dish, and vinegar and made mustard in the castor. Thus you have a nicely served family dinner, to which may be added some simple dessert. A boiled Indian pudding is both appropriate and healthful. Take a quart of sweet yellow cornmeal. stir it into boiling water, and a teasj)Oonful of lard, with a teaspoonful of salt, to make it so as to mould in the hands. Make it 'in balls the size of a teacup, drop them in the pot, and let them boil fast for half an hour. Serve with butter and sugar, or syrup. Or, put to the meal as much of the boiling water as will make a thick batter ; add a large teaspoon- ful of salt; stir it smooth, and tie it loosely in a . pudding bag, put it in the pot with the meat, or in fair water and boil for one hour. Serve with a sauce or syrup. Parsnip Stew. — Cut half a pound of fat salt pork in slices, and a pound of beef or veal in bits; put them in a dinner pot, 'v^ath veiy little water. Scrape some parsnips, and cut them in slices an inch thick ; wash and put them to the meat ; pare and cut six small sized potatoes in halves. Cover the pot close and set it over a bright fire for half an hour ; then dredge in a tablespoonful of wheat flour, add a small bit of butter, and a small tea- spoonful of pepper, stir it in, and set it over the fire to brown for fifteen minutes. Take the stew into a dish and serve. BROILED BUEAST OF LAMB. 121 LAMB. To Choose Lamb. — The vein in the neck of a fore-quarter of lamb will be a fine blue, if it is fresh ; if it is of a green or yellowish color, it is stale. The hind-quarter becomes first tainted under the kidney. It is best to buy of a respectable butcher; let him choose for you, and you secure the best ar- ticle, at his recommendation. A fore-quarter includes the shoulder, neck, and breast. A hind-quarter is the leg and loin. The pluck is sold with the head, liver, heart and lights. The melt is not used with us. The fry contains the sweet-breads, skirts, and .some of the liv°r. Lamb may be hashed, stewed, roasted, fried, or broiled, or made in a pie, the same as veal. Harslet Hashed. — Skin the head and boil it with the liver, heart, &c. When tender, cut the meat from the head, and chop it fine with the other; season with salt and pepper to taste ; dredge it white with flour, and put it to a cup of water, to keep it from burning ; put it over a mo(ierate fire, and stir it with a spoon until thoroughly heated ; then serve in a deep dish with boiled rice or hom- iny. A bit of butter may be added before taking it up. To Broil a Breast of Lamb. — Have a clear bright fire of coals ; when the gridiron is hot, rub it over with a bit of suet, then lay on the meat, the inside to the fire first ; let it broil gently ; when it is nearly cooked through, turn the other side ; let 122 LAMB STEAKS AND CUllRAXT JELLY. it brown nicely ; put a good bit butter on a steak dish ; work a large teaspoonful of salt, and a small one of pepper into it ; lay the meat upon it ; turn it once or twice, and serve hot. The shoulder tnay be broiled in the same manner. Let the fire be clear and bright, but not scorching. Lamb Stewed with Peas. — Cut the scrag or breast of lamb in pieces, and put it in a stew pan with water enough to cover it. Cover the stew-pan close, and let it simmer or stew for fifteen or twen- ty minutes ; take off the scum, then add a table- spoonful of salt and a quart of shelled peas ; cover the stew-pan and let them stew for half an hour; work a small tablespoonful of wheat flour with a quarter of a pound of butler, and stir it into the stew ; add a small teaspoonful of peyiper ; let it simmer together for ten minutes. Serve witli new potatoes, boiled. A blade of mace may be added, if liked. Lamb Chop, like a Crown. — Cut a loin of lamb in chops ; rub them over with a mixture of pepper and salt, and, if liked, a very little grated nutmeg. Dip them in the beaten yolk of an egg, and then dip them in rolled cracker, and fry them in hot lard or beef dripping. When done, place them like a crown ; put a bit of butter in the pan ; add a little pepper, and a bunch of parsley cut small, or a le- mon sliced thin ; let it fry for a few minutes, then dredge in a tablespoonful of wheat flour; stir it about; then put to it a cup of boiling water; stir it over the fire for five or six minutes ; then pour it inside of the crown and serve. Lamb Steaks with Wine or Currant Jelly. — Ruh lamb steaks or cutlets over with a mixture ol QUARTER OF LAMB ROASTED. 123 salt and pepper, llien dip them inlobenten eizg, and afterwards into rolled crackers or wheat Hour; put of \nvd and . butter each a tablespoonfnl into a fry- ing-pan ; when it is boiling hot, lay in the steaks or cutlets, and fry them gently to a nice brown. When one side is done, turn the other ; when done, take them up, add to the gravy in the pan a wine-glass of Port or Madeira wine, or a table- spoonful of currant jelly and a little hot water; let it boil up once, then pour it over the steaks or cut- lets and serve. Or the steaks may be broiled and the wine or Jelly made hot, with a bit of butter, and put over them. Quarter of TvAMB Roasted. — Wash a quarter of lamb with cold water; mix a large tablespoon- ful of salt, and a heaping teaspoon ful of pepper, and rub it well over every part of the meat ; then spit it or lay it on muffin r*ngs or a trivet in a drip- ping-pan ; put a pint of water in the pan to baste with ; set it before the fire in a dutch oven, or re- flector, or in a hot stove oven ; baste very often after it begins to roast ; la}'- it so that the thickest part inay be nearest the fire ; allow fifteen minutes for each pound of meat; baste with the water in the pan until nearly done ; add more as it wastes ; then put to it quarter of a pound of butter ; baste the meat with it ; dredge it white with flour ; stir up the fire to brown it. In roasting a piece of meat, set it at a little dis- tance from the fire at first, gradually drawing it nearer to finish ; take care not to scorch it. When done, take it out on a hot dish, and cover it with a tin cover. Set the dripping-pan over the fire, dredge a tablespoonful of wheat flour to it; stir it smooth, add a little boiling water if necessary ; stir the gravy over the tire for a few minutes, then strain 124 QUARTER l)F LAMB FOR BOILING. it into the gravy tureen, rind serve with boiled new potatoes, stewed peas and lettuce. In making the gravy, a glass of Port or Madeira wine, or a large spoonful of red jelly dissolved in water maybe substituted for the water and flour. Lemon sliced thin and put in the dripping-pan, fifteen or twenty minutes before the meat is done, and served as a garnish for the meat, is much liked — the leaves of a bunch of green mint finely minced and moistened with vinegar, with the addition of a spoonful of sugar, is sometimes served with the lamb. Lamb may be baked in a hot oven nearly to equal a roast. Have the oven as hot as possible without burning, and baste frequently. To Prepare a Quarter of Lamb for Boil- ing. — Wash a quarter of lamb in cold water ; then rub it all over with a mixture of salt and pepper ; dredge well with wheat flour, and put it in a pot of hot (not boiling) water; cover the pot and let it boil gently, allowing fifteen minutes for each pound of meat ; take oflf the scum as it rises. Serve with boiled potatoes and parsley, or drawn butter sauce ; and mint sauce, and lettuce dressed. Break the leaves from some fine white heart lettuce and rinse each one in cold water ; then cut them small; put a teaspoon ful of made mustard with a teaspoonful of sugar, and the same of oil, beat them together in a cup ; then add enough vinegar to fill a cup, and pour it over the lettuce. OBSERVATIONS ON MUTTON- 125 MUTTON. Observations on Mutton. — The pipe which runs along the bone inside of a chine or saddle of mutton, must be-taken out. If it is to be kept any length of time, wipe the meat perfectly dry, and rub pepper over it, in every part. Whenever you find any moisture, wipe it dry, rub it with pepper, and dredge flour over. The kernels should be ta- ken out by the butcher. Mutton for roasting or steaks should hang as long as it will keep without tainting. Let it hang in the air in a cool dry place. Pepper will keep flies from it. The chine or rib bones should be wiped every day. The bloody part of the neck must be cut off. In the breast the brisket changes first. In the hind quarter, the part under and about the kidneys, is first to taint. Mutton for stewinsj or boiling should not be so long kept. It will not be so fine a color it it is. The lean of mutton should be a clear red, fine, close grain, and tender to the touch. The fat should be firm and white. Skewer a piece of letter paper over the fat of mutton whilst roasting. When nearly done, take it off. Steaks are cut frorr; the leg. Chops and cutlets are cut from the shoulder, breast, loin, and neck or scrag. The leg, loin, scrag, or breast, may be stewed. If the leg of mutton is roasted, serve with its own gravy, with a spoonful of currant jelly, or red wine, made hot in it. If boiled, serve drawn butter, parsley, or mock caper sauce, with tomatoes stewed, and plain boiled 126 MOCK VENISON. potatoes. A leg of mutton is bL'ticr for boiling, it laid in a beef pickle, three or four days before it is wanted. To MAKE Mutton taste like Venison. — Take a fat hind quarter of mutton, let it hang several daj^s — to ten pounds of meat, take a quarter of a pound of brown sugar, rub it well into the meat, then pour over it half a pint of port wine, the same of vinegar ; let it lie in this four or five days, turn- ing it every day ; then wash it in cold water, and wipe it dry, and roast it ; or, cut it in steaks, or chops, and fry, or boil them, or make it a pie. Sugar gives a fin^r flavor to the meal, than does salt, which hardens the lean ; sugar is a great pre- servative. Mutton Pasty to eat like Venison. — Pre- pare the mutton as above directed ; take a loin, and after boning it, beat it well with a rolling-pin, then wash it, season with pepper and salt, and lay it in a deep dish. To ten pounds of meat, take one pound of sweet butter, spread it in small bits over the meat ; put a paste crust around the edge of the dish, put in with the meat a gill of water, and cover with a pie paste, an inch thick ; cut a slit in the middle, and bake in a quick oven, two hours and a half; cover the paste with writing paper, that it may not be scorched. Put the bones of the meat in two quarts of wa- ter, with a little salt, a few blades of mace, and whole pepper, let it boil slowly until it is half re- duced, then add to it a tablespoonful of browned flour ; let it boil up once, then strain it ; when the pie is done, raise the crust and put the gravy in. To make Mock Venison. — When the sheep is SHEEP HARSLET HASHED. 127 killed, save the blood ; keep stirring it all the time until it is cold, that it may not congeal ; cut the sheep in two, take one side, cut the leg like a haunch, cut off the shoulder, loin, and neck, and breast, and steep them all in the blood, as long as the weather will permit ; then take the haunch, hang it in a cool dry place, as long as it will keep sweet, then roast it like venison. This is said to be very fine, if the weather is so that it may be kept several da3's. Take off the suet before putting it in the blood. Take the other parts, and lay them in a large deep pan, or tray ; lay the fat side downwards, mix half a pound of brown sugar, and a quart of vinegar, with a quart of red wine, pour it over, and let it lie twelve hours ; then take the neck, breast, and loin out of the pickle, cut them in chops, and broil or roast them, or make a pasty of them. If it will keep, let the shoulder remain in the wine, etc., for a week, then put it in a beef pickle, or brine, for ten days, and smoke it like beef To be eaten chipped fine. The leg or haunch ma}^ be done in the same manner, and very nearly resembles venison hams. Mutton Hams. — These are cut, corned, smoked and eaten, the same as smoked beef, or venison hams. Sheep Harslet Hashed. — When you cut up the sheep, take the heart, liver, and lights, wash them in cold water, then boil them tender, in plenty of water, and a tablespoon fu I of salt ; take off the scum as it rises; then c^op them fine, season with pepper, and sweet herbs, if liked, to taste ; add quarter of a pound of butter, cut small, and enough hot water to moisten the hash ; dredge in a table- spoonful of browned flour, and put the whole into 128 HAUNCH OF MUTTON. a stew-pnn, over 'a gentle fire, stir it frequent]}'', and when it is thoroughly heated, take it up ; three- quarters of an hour is about the time required for it. Serve with boiled vegetables and pickles. Haunch of Mutton. — Keep the haunch as long as you can, and have it sweet, wash it with a little vinegar and water, before dressing it. Before put- ting the meal to the fire, rub it all over with a mix- ture of pepper and salt ; make a stiff" paste of wheat flour and water, roll it thin, and put it over the meat ; have a large, bright fire, and set the meat at a little distance from it, (allow fifteen minutes to each pound of meat ;) when half done take off the paste, draw it nearer the fire, and baste freely, with water from the pan ; turn it so that every part may be done ; half an hour before taking it up, stir up the fire, put quarter of a pound of butter in the pan, baste uith it, dredge the meat white with flour, baste again, turn the meat over, baste freely, and dredge more flour over, and baste again ; the fire must be bright for finishing. When done, take it up, put the dripping-pan over the fire, cut a lem- on in thin slices into it, dredge in a large tablespoon- ful of browned flour, stir it smooth for ten minutes, then strain into a gravy tureen, and serve with the slices of lemon. Or, instead of a lemon, put a wineglass of port wine to the gravy. Boiled potatoes, asparagus, or spinach, dressed celery, and currant jelly, is served with roast mut- ton. Putting the paste over the meat, keeps in its iuices, and therefore makes it sweeter. A gravy may be made of a pound of the loin of mutton, cut small and simmered in a pint of water, till reduced to half; salt it a little, stir in a teaspoonful of brown- ed flour, and a little pepper ; let it boil up once, MUTTON CHOP FRIED. 129 then strain it, and serve with the meat, and currant -jelly. Mutton Currie. — Take a fine loin of mutton, take off all the fat, cut the meat small, cut some onions small, and fry them in hot lard ; when near- ly done, put in the meat ; add a tablespoonful of curry powder, to each pound of meat, and a small teaspoonful of salt, fry gently ; when nicely browned, put to it half a pint of hot water, and put it into a stew-pan ; cover it close, and let it simmer for an hour ; then serve with rice, boiled dry, in the dish under it, or in a separate dish. A curry may be made the same as a stew, add- ing a tablespoonful of the powder for each pound of meat, or less, if preferred. A Shoulder of Mutton. — Broil a shoulder ot mutton over a clear bright fire of coals, let it broil- gently, putting the inside to the fire first, cover it with a tin ; when nearly done through, turn it ; let it brown nicely ; when it is done, take it on to a hot steak dish, sprinkle a small tablespoonful of salt, and a teaspoonful of pepper over ; butter it freely, turn it once or twice in the seasoning, turn the inside down, cover it with a tin cover, and serve hot, with boiled hominy, or potatoes, for breakfast. The shoulder may be boned, before broiling. To Broil a Breast of Mutton. — Parboil a Dreast of mutton, then wipe it dry, and broil it as directed for shoulder. Mutton Chop Fried. — Cut some fine mutton chops without much fat, rub over both sides with a m.ixture of salt and pepper, dip them in wheat flour or rolled crackers, and i^v in hot lard or beef 130 LEG OF MUTTON BOILED. drippings, when both sides arc a fine brown, take them on a hot dish, put a wine-glass of hot water in the pan, let it become hot, stir in a teaspoonful of browned flour, let it boil up once, and serve in the pan with the meat. A tablespoonful of currant jelly may be stirred into the gravy, or a wine-glass of port wine instead of water. Or cut a lemon in thin slices, take out the pits, and fry them brown with a bit of butter in the pan, dredge in a tea- spoonful of browned flour, add a wine-glass of hot water, stir it for a few minutes over the fire, then serve in the dish with the meat. To Broil Mutton Chop or Steak. — Rub each over with a mixture of pepper and salt, lay them on a hot gridiron over a bright fire of coals ; when done, and both sides a fine brown, take them on a dish, butter them freely, turn them once or twice on the dish, and serve hot. Or before put- ting the chops or steaks to the fire, dip them first into beaten eggs, then into rolled cracker; broil very gently ; put pepper and salt with some butter on a dish, lay the broil on, turn it once or twice in the butter, and serve. "" Leg of Mutton Boiled. — Wash a les^ of mut- Ion, dredge it well with flour, and wrap it in a cloth, then put it in a pot of hot water, and boil according to its weight. Serve with drawn butier or parsley sauce, with boiled vegetables and pickles. VENISON STEAKS FRIED. 131 VENISON. The choice of venison is regulated by the fat, which when young is thick, clear and close. As it always begins to taint first towards the haunches, run a knife into that part, if it is tainted you will perceive a rank smell, and it will have a greenish 'appearance. If you wish, you may keep it a long time by careful management — wash it well in milk and water, wipe it perfectly dry, till there is not the least damp remaining on it, then rub ground pepper or ginger over every part, and hang it in a dry, airy, cool place ; pepper or ginger is a good preservative against the fly. When to be dressed, wash venison, thus kept in lukewarm water, and wipe it dry. The longer venison is kept without tainting, the sweeter it "is. Venison Steaks Fried. — Cut venison steaks from the leg or loin, half an inch thick, dip them in rolled crackers or wheat flour; make of lard and sweet butter equal parts, or beef drippings, half the size of an egg, hot in a frying-pan, rub the steaks over with a mixture of pepj^^er and salt, cover the pan and let them fry quickly, until one side is a fine brown, then turn the other, and finish frying without the cover ; take care that they are not over done, then add to the gravy a glass of red wine, or a wine-glass of hot water, Avith a tablespoonful ot currant jelly, stir it over the fire for a few minutes, then put it in the dish with the meat, and serve as hot as possible. Steak dishes of block tin, with heaters, are used for beef or venison. Lean steaks of iat beef cooked in this way, are equal to venison, for which the beef should be kept till ready to i32 VEXISON ROASTED. taint, ihen rinse them in cold water, wipe them dry, and finish as directed ; the steaks should be cut small like venison. To Broil Venison Steaks. — Let the grid iron be- come hot, rub the bars with a bit of suet, then lay on the steaks, having dipped them in rolled crackers or wheat flour, and set it over a bright, clear, but not fierce fire of coals ; when one side is done, take the steak carefully over the steak dish, and hold it so that the blood may fall into the dish, then turn them on the gridiron, let it broil nicely ; set a steak dish where it will become hot, put on it a bit of butter the size of an egg for each pound of venison, put to it a saltspoon of salt, and the same of black pep- per, put to it a tablespoonful of current jelly, made liquid with a tablespoonful of hot water or wine, lay the steaks on, turn them once or twice in the gravy, and serve hot. Or they may be simply broiled, and served with butter, pepper, and salt ; or having broiled one side, and turned the steaks, lay thin slices of lemon over, and serve in the dish with the steaks. To Stew Venison. — Cut the venison in steaks, put some bits of butter in a chafing dish or tin pan, over hot coals or a lamp; when it is hot lay the steaks in season with a little pepper and salt, strew rolled cracker or bread crumbs over, add to it a wine-glass of port wine, cut a tablespoonful of cur- rent jelly in bits, and lay it over the steaks, cover it with a tin plate, put fire on it ; when the steaks are nicely browned, take off the cover and serve. This may be done at table. Venison Roasted. — To dress a haunch ; chop off the shank, take off the skin, but none of the fat^ VENISON PASTRY. 133 then put it evenly on a spit, make a paste of flour and water, roll it thin, and fold it around the veni- son, put letter paper over it, and secure it with a packthread ; have a bright steady fire, and set the roast at a little distance from it ; put a pint of wa- ter in the pan, and baste occasionally, (allow fifteen minutes for each pound of meat,) turn it so that the. fire may act with equal force on every part, put the largest part nearest the fire ; when half done take off the paste and paper, draw it nearer tne fire, put quarter of a pound of butter in the pan, with a glass of port or claret wine, add pepper and salt, and baste the meat freely, turn it that every part may be well done ; when yearly done, dredg% it with wheat flour, baste and dredge again ; baste it and finish roasting ; when done, add currant jel- ly to the gravy, and serve with the meat. Venison may be roasted, and served the same as beef, or with a spoonful of jelly in the gravy. Venison Pasty. — Bone a neck and breast of venison, season with pepper and salt, cut the breast in two or three pieces, lay the breast and neck end first ; then the best end on the top ; make a good puff paste, line the edge of a baking-dish, lay the meat in, put in half a pound of butter, cut small, and half a pint of water ; then put an inch thick pa?te crust over, cut a slit in the centre, lay a sheet of letter paper over, and bake two hours in a quick oven ; whilst the pie is baking, put the bones in a stew-pan, with two quarts of v%^ater, and let it boil gently down to half that quantity, season with a blade of mace, and whole pepper ; when nearly done, add a large tablespoonful of^ browned flour, Btir it together for a few minutes, then strain it; oalf an hour before the pie is done, take it out raise the crust, put the gravy in, ynd replace the 134 VENISON SAUCE. crust; cut some leaves of paste rolled thin, orna- ment the e(]ge and slitfin the centre, with a wreath of these, or put a paste flower in the centre, and finish baking. Serve currant jelly with it. Venison pie may be made the same as directed For veal, and baked in the same manner. A Pretty Dish of Venison. — Cut a breast of venison in steaks, make quarter of a pound of but- ler hot, in a pan, rub the steaks over with a mix- ture of a little salt and pepper, dip them in wheat flour, or rolled crackers, and fry a rich brown ; when both sides are done, take them up on a dish, ^.nd put atin cover over; dredge a heaping teas])oon- ful of flour into the butter in the pan, stu* it with a spoon until it is brown, without t^urning, put to it a small teacup of boiling water, with a tablespoonful of currant jelly dissolved into it, stir it for a few minutes, then strain it over tlie meat and serve. A glass of wine, with a tablespoonful of white sugar dissolved in it, may be used for the gravy, instead of the jelly and water. Venison may be boiled, and served with boiled vegetables, pickled beets, etc., and sauce. Venison Sauce. — Haifa pint of port wine made hot, with a tablespoonful of white sugar, the same of currant jelly, and a bit of butter, the size of a large egg. ROAST CHICKEN. 135 POULTRY, GAME, &c. In choosing poultry, the best way to determine whether it is young, is to try the skin under the leg or wing ; if it is easily broken, it is young ; or, turn the wing backwards ; if" the joint yields readily, it is tender; a fat fowl is best for any purpose. After a chicken or fowl is killed, plunge it into a pot of scalding hot water ; then pluck off the feathers, taking care not to tear the skin ; when it is picked clean, roll up a sheet of white wrapping paper, set fire to it, and singe off all the hairs.— ^ Poultry should be carefully picked, and nicely singed. If a fowl is fresh killed, the vent will be close, and the flesh have a pleasant smell. For Roasting. — Bruise the bone of the leg close to the foot, and draw out the string from the hips ; cut a slit in the back of the neck, pass your finger around the front, and draw out the crop, turn back the skin, and cut ofi' some of the neck, leave skin enough to turn over and fasten at the back. Cut off the vent, cut a slit from the end of the breast bone to it, and draw out the entrails, taking care not to break the gall ; no washing will take uif the 6itter where it has touched ; cut the entrail at the vent loose ; break the back bone that it may lay flat on the dish w^ien served ; rinse the chicken in- side with cold water, and wipe it dry, then rub it over with a mixture of salt and pej^per. Prepare the stuffing as follows : Cut two or three slices of whe'at bread, spread It thickly with butter, season with pepper and salt, and if liked, a little powdered thyme, make it wet 136 BOILED FOWL OR CHICKEN. with milk or water, and fill with it ; take two or three stitches with a coarse thread and needle to draw the slit together and keep the dressing in, turn tiie legs close to the sides and run a wire skewer through ; run another skewer through the joint of the wing, and through the body to the other wing, and after taking the gall from the liver, and the inside from the gizzard, wash them and put them between the pinions and body ; or parboil them and chop them fine for the gravy. The chicken or fowl is now trussed for roasting. Black footed poultry should never be chosen for boiling ; for roasting they are as good. For Boiling. — The apron or lower part of the body must be slit at the sides, and the legs put through ; cut a sHt across to take out the entrails and take out the crop, take care that it does not break, and so part of it remain in, to your lasting disgrace ; turn the wings over against the back. To the stuffing of a fowl for boihng, may be added half a pint of small oysters ; season well with but- ter, pepper and salt ; or a bunch of parsley chopped may be put to the dressing. A full grown fowl is best for boiling. Boiled Fowl or Chicken. — Having trussed und stuffed a fowl, dredge it well with wheat flour, then put it into a pot of hot water, cover it close, and let it boil gently, according to its weight and age ; an old fowl may boil twice as long as a young one ; allow fifteen minutes to the pound for a full grown fowl ; take off the scum as it rises. Serve with plain boiled or mashed potatoes, and drawn butter, parsley or o3^ster sauce. Pickles and dressed celery are served with boiled fowls ; also mashed turnips, boiled aspara- ROAST FOWL OR CHICKEN. 137 gus, and cauliflower. Boiled ham or tongue, or corned beef, is generally served with boiled fowls. An old fowl is fit for nothing but soup. To Roast a Fowl or Chicken. — Have a bright, clear, and steady fire for roasting poultry; prepare it as directed; spit it, put a pint of hot water in the dripping pan, add to it a small table- spoonful of. salt, and a small teaspoonful of pepper; baste frequently, and let it roast quickly, without scorching ; when nearly done, put a piece of butter the size of a large egg to the water in the pan, when it melts, baste with, it, dredge a little flour over, baste again, and let it finish; half an hour will roast a full grown chicken, if the fire is right. When done take it up, let the giblets (heart, liver, and gizzard,) boil tender, and chop them very fine, and put them in the gravy, add a tablespoonful of browned flour, and a bit of butter, stir it over the fire for a few minutes, then serve in a gravy tureen. Or put the giblets in the pan and let them roast. Mashed potatoes, tomatoes stewed, mashed turnips, (ruta-baga or yellow are best,) dressed celery, or lettuce, and pickles and mangoes, are served with roast fowls. Also currant jelly, stewed apples, or cranberry jam. . A fowl may be roasted in a hot'Stove oven, so as to be neazly as fine as before the fire ; baste freely and often, and finish as directed for roasting before the fire ; put muffin rings on a trivet in the drip- ping pan, and lay the fowl on, rub the outside over with pepper and salt, put bits of butter over, dust it lightly with flour; have a pint of water in the pan, let the oven be well heated, and baste often; ^make the gravy as before directed, be sure to have enough, water in the pan, that the gravy may not burn ; add hot water as it wastes. 138 FRICASSEED CHICKENS. To Stew oa Fricassee Chickens. — Cut off the feet, cut off" the legs at the hip, cut off" the wings close to the body, take out the entrails ; pass the knife close to the breast bone, up the sides to the wings, dividing the body in two, cut the back in two, (Hatten each piece with a heavy stroke of the rolling pin or potato beetle,) make another incision close to the top of the breast bone, taking off' whnt is called the wish bone, with the meat attached. This is for a full grown chicken, and is the proper way to carve a roast fowl. Rinse the pieces in cold water, take the giblets (heart, liver, and gizzard.) from the entrails, with the fat, split the gizzard, peel it from the gravel bag, and cut it in halves, wash them all, and put them with the chicken into a stew-pan, with hot water nearly to cover them ; add to it a small tabie- spoonfulof salt, and a saltspoonful of pepper, cover it close, and set it to boil very gently, take off" any scum as it rises; when tender, for a full grown chicken, take a teacup of butter, (or two ounces,) work into it a small tablespoon ful of wheat flour, then add it to the stew, with a bunch of parsley washed and cut small, cover the stew-pan for fifteen minutes, let it simmer gendy, and serve. Lay nicely toasted thin slices of bread on a steak dish, put the back and breast of the chicken on first, and the other parts around it, and put the gravy over ; egg balls may be added to the stew. Half a pound of nicely corned pork cut in thin slices, and stewed with the chicken, is liked by many persons ; in that case no other salt will be re- quired, and only half as much butter. A blade of mace may be added to the seasoning, if liked. Half an hour or three quarters will be required for stewing chickens, an hour for a large fowl. BROILED FOWLS. 139 Mashed potatoes, or boiled new potatoes and lettuce, or dressed celery and pickles, to be served with this stew. Chicken Currie. — Stew the chicken as direct- ed above, adding to the seasoning a tablespoonful of currie powder for a small chicken. Have some nice boiled chicken dry, put it on a dish, and serve with the currie over. (See currie powder page 198.) To Broil Chickens or Fowls, {Like a SteaJc.) — Cut ofi" the vent, cut a slit in the apron, (below the breast bone,) and draw out the entrails ; take out the crop; cut the neck short; take off the wings, and split the chicken nearly in two, passing the knife from the vent up each side to the wing joints, but do not cut it apart ; then spread it out flat, break the back and breast bone with a stroke of the po- tato beetle, or rolling-pin, and lay it on a hot grid- iron over a bright fire of coals ; put the inside to the fire first ; put a tin cover over it, and let it broil rather quickly, until nearly cooked through ; then turn it, stir up the coals, and let it finish without the cover. When it is nicely browned, take it on a steak dish, butter it freely; season with pepper and salt, (a teaspoonful of salt and the same of pepper) turn it once or twice in the gravy ; serve it hot, with the inside down ; having also broiled the wings, lay them on either side of the body. Or a chicken may be carved as for table, or as described for a stew. Small young chickens are sometimes split up the back and spread out, or cut in two at the breast and back. There is a way of preparing a chicken for broil- ing called a spread eagle. Cut the chicken open at the back, lake out the entrails and crop, and flatten 140 CHICKEN PIE. the breast bone, and turn the wings outward. Let it broil slowly with a cover, until thoroughly done, then brown the outside, and put it on a hot dish with butter, pepper and salt. Covering it whilst broiling keeps the steam in, which makes it more juicy, and cooks it. To Fry Chicken or Fowl. — Cut up the chick- en as for stewing or fricassee ; make some lard or beef dripping hot in a frying pan, rub each piece over with a mixture of pepper and salt ; dip them in wheat flour or finely rolled cracker, and put them in the pan, (the cut side down) cover them and let them fry rather quickly until it is a fine brown, then turn the other side ; leave off the cover and brown it nicely ; when done take them up, add a bit of butter to the pan, with a very little hot wa- ter, and put it in the dish with the chicken. Chickens may be fried with butter only; but it is apt to make them too dark colored ; lemon sliced thin, and browned in the pan after the chickens, may be served in the gravy if liked ; or dredge a little wheat flour into the hot fat ; stir it about with a spoon, then add a wineglass of hot water ; stir it for a few minutes, and pour it in the dish. Chicken Pie. — Cut off the legs and vent, cut a slit and take out the entrails ; cut off the hips, and cut it in two at the leg-joint, cut off the wings with as much flesh attached as possible ; split the body up the sides, cut the back in two and flatten the bone ; cut the small bone from the upper part of the breast, with some of the meat, rinse in cold water, and, unless the chickens are very young, put them in a stew-pan wiih water to cover them ; add a large teaspoonful of salt, or half a pound of corned pork; cut in thin slices; add a saltspoonful CHICKEN POT-PIE. 141 of pepper ; cover the stew-pan and let them boil slowly, until tender ; skim it clear. Make a paste crust, or as directed for pot-pie ; rub butter over the sides of a pudding-pan or tin basin, and line it with the paste rolled to quarter of an inch thickness ; put in the pieces of chicken, and pork, if it is used ; put in butter the size of a small egg ; cut it small. If pork is not used, take twice as much butter ; dredge flour over until it is white ; then put in the water from the stew-pan ; if there is not enough to fill nearly to the top of the ■ pie, add more water; roll out a paste or puff paste crust ; cut a slit in the centre ; make three or four ' small incisions on either side of it ; lay skewers across the pie ; lay the crust over ; trim off the edges and bake for three quarters of an hour in a moderately hot oven ; ten or fifteen minutes before it is done, brush the top of the pie with the yolk of egg beaten with a little milk, and finish baking. Serve mashed potatoes and pickles, with meat or chicken pies. The edge of the pie may be ornam.ented with leaves cut with a tin cutter, from sheets of paste ; put them on twenty minutes before it is done ba- king. One full-grown chicken will make two, two quart basin pies. Chicken Pot-Pie. — Take a full grown chicken or fowl; cut it as for stewing or pie; rinse it in cold water, and put it in a stew-pan with hot water to cover it ; add half a pound of salt pork, cut in thin slices, if liked, or a large teaspoonful of salt; let it boil gently for half an hour, (unless it is a young chicken, when it need not be parboiled,) take off the scum ; make a pie or pot-pie crust ; make it rather more- than half an inch thick ; line the sides only of a dinner-pot; (if it extends too low down it will burn ;) put the meat in the bottom , 142 CHICKEN PATTIES^. take a piece of butter, the size of a large egg, and cut it in small bits, put it over the meat ; not half as much butter will be required if pork is used ; dredge it white with flour ; put in the water from the stew- pan, and if it does not reach nearly to the top of the crust, add more hot water; lay skewers across the top ; roll out the paste ; reserve enou.2:h to co- ver the pie ; cut the remainder in small squares and drop them in the pie; then put on the top crust; cut a slit in the centre, and cover the pot. Set it over a moderate fire, to boil gently for three-quar- ters of an hour; then take a fork and try the top crust ; if it is done take the pie up. The side crust should be about four or five inches wide, and if a large pie, reach nearly to the top of the pot, that there may be plenty of gravy. To' Dish a Pot Pie. — Take up the top crust, with some of the gravy, take the brown crust from the sides on to a steak dish, then take the chicken on it, put gravy over it and serve. Pickles and mashed potatoes, are served with pot pie. Chickens Scolloped. — Mince some cold chick- en, without the skin ; make it wet with gravy, or hot water, season with salt and pepper ; to the minced meat of one chicken, put two ounces of but- ter, cut small. Rub tin scolloped pans over with butler, strew rolled crackers over, put the minced chicken in, sti'ew rolled crackers over, and bake in a hot oven for half an hour; when done, turn it out on a dish. Serve with dressed celery or pickles. Chicken Patties. — Prepare 3. cold roast, or boiled fowl, as for scolloped chicken ; line a but- tered tin plate with a rich pie paste, put the mince TUEKETS. 143 in, and cover with a puff paste crust, cut a slit in the middle, and bake three-quarters of an hour in a moderately hot oven ; or make it in small patty- pans, and bake half an hour. Serve with pickles. Cold Iamb or vej^l may be minced and done in the same manner. A few minutes before they are done, brush them over with the yolk of an ego;, beaten with a little milk, and finish : this is called gilding. A Chicken Salad. — Take a fine white bunch of celery (four or five heads), scrape and wash it white ; reserve the delicate green leaves; shred the white part like straws, lay this, in a glass, or white china dish, in the form of a nest. Mince all the white meat of a boiled, or white stewed fowl, without the skin, and put it in the nest. Make a salad dressing tlius : — Rub the yolks of two hard-boiled eggs to a smooth paste, with a des- sert spoonful of salad oil, or melted butter; add to it two teaspoonsful of made mustard, and a small teaspoonful of fine wliite sugar, and put to it grad- ually (stirring it in), a large cup of strong vinegar. Make a wreath of the most delicate leaves of the celery around the edge of the nest, between it and the chicken ; pour the dressing over the chicken, when ready to serve ; if the dressing is poured over too soon, it will discolor the celery. White heart lettuce may be used for the nest in- stead of celery. Turkeys. — ^To choose a turkey, follow the direc- tions for choosing chickens ; a hen turkey is more plump and round, and is best for boiling. A turkey should be young full grown and fat. The most highly esteemed mode of dressing, is roast or boil. 144 , ROAST TURKEY. Turkeys ma}'- be stewed, and if 3'oung, fried 01 broiled, the same as chickens. Roast and boiled turkeys are favorite holiday dishes ; turkeys are roasted or boiled the same as fowls. Roast Turkey. — Get afine plump turkey, cut off the vent, cut a slit from the end of the breast bone to it, take out the entrails, take care not to break the gall on the liver : should the gall break on the liver, it must be thrown away, no washing will take off the bitter ; take off the feet, and bruise the bone close to the foot, and draw out the string from the leg; cut a slit in the back of the neck, pass your finger around in front, and draw out the crop ; cut the neck short, leave skin enough to fasten over against the back ; wash the inside with cold water, "wipe it dry ; mix a tablespoonful of salt with a tea- spoonful of pepper, rub the inside well with this, and also the place of the crop ; make a stuffing as follows : — " Cut slices of wheat bread, pour hot water or milk over, to wet them ; to half a sixpenny loaf, put a quarter of a pound of butter, a teaspoonful of pepper, and a teaspoonful of chopped sage, or thyme, if liked ; fill the body with some of this ; sew up the slit with a strong thread, and coarse needle ; put enough of the dressing in the crop to make it look full, then draw the skin of the neck over the back, and fasten it with a skewer, turn the legs close to the body, and run skewers through each hip joint, and with a strong thread, tie the ends of the legs together ; rub the outside over with pepper and salt, and put it evenly on the spit ; put a pint of hot water in the pan to baste with, (add more, according as it wastes,) roast it according to ROAST TURKEY. 145 its weight, allowing fifteen minutes to each pound of meat. The fire must be bright and clear, and firong; though not fierce ; if the turkey is large, set it at a little distance from the fire at first, let one side be put to the fire first, then turn the other, basting it fiecly with the water in the pan ; the hips require the longest time to cook ; gradually turn the turkey and baste, so that every part may be evenly done. When about two-thirds done, stir up the fire, add quarter of a pound of butter to the pan, and baste the turkey with it ; dredge a little flour over, and turn it so that it may be nicely browned ; take care not to scorch the breast bone ; if necessary, skewer a piece of p;iper o\er it. While roasting, take the lieart and liver (care- fully cut off the gall bag,) and boil them tender, in water nearly to cover them ; chop them fine, sea- son with salt and pepper. When the turkey is done, strain the gravy in the pan, and put it to the chopped giblets in a stew-pan, dredge in a table- spoonful of browned flour, and strain to it some of the water in which the liver and heart were boiled ; let it simmer for a few minutes, then put it in a tureen, and serve with the turkey. Or if this gravy is not liked, dredge a little flour into the gravy in the pan, and set it over the fire, stir it for a few minutes, and if necessary, add a little hot water, then strain it through a gravy strainer into the tureen. Take up the roast, draw the skewers out, and take out the threads, lay it on a dish, on its back, and serve with mashed potatoes, turnips mashed, dressed celer}'- and pickles, stewed apples ; cold boiled ham or tongue for a large dinner. Mince pies for Christmas ; pumpkin and apple pies for Thanksgiving. ^ 146 BOILED TUllKEY. A turkey may be stuffed with boiled potatoes mashed or chopped, and seasoned as directed for bread stuffing. Or for ordinary occasions, fat salt pork chopped small, may be used instead of butter. To Boil a Turkey. — Prepare a turkey as for roasting ; press the hips upward towards the wings, and turn the leg bones towards the back, tie them with a string passing over the back, secure the hips close to the body, by running skewers in at the joint, twi§t the wings over against the back, fill the body wnth a stuffing as follows : pour boil- ing water or milk on wheat bread or mashed pota- toes, season high w'ith pepper and salt, and if liked, a teaspoonful of fine sage or thyme, or a bunch of finely chopped parsle}^ fill the crop until it looks full, and turn the skin of the neck over against the back, and fasten it with a small skewer. Dredge flour over the outside, tie it in a cloth, and put it in a pot of hot (not boiling) water, cover the pot, and let it boil gently, according to its weight, (fifteen minutes to the pound,) take off the scum, serve with drawn butter, celery or pars- ley sauce. Mashed potatoes, turnips or squash, celery, pickles, and stewed apples, or cranberry jam, and cold ham or tongue, are served with boiled turkey. Oyster stuffing is made as above directed, adding a pint of fine oysters to it. Serve with oyster sauce poured over, or in a tureen. Roast or boiled turkey may be served cold for supper, or cold collation, with boiled ham cold, cur- rant or cranberry jelly, and pickles and dressed celery. Garnish with fresh water-cresses, parsley, or the delicate green leaves of celery. Fragments of cold turkey may be advantageous- BROWN FRICASSEE. 147 \j used in the following manner: cut all the meat from the bones, chop it small ; if there remains any of the stuffing, put it to the meat, if not, use bread crumbs, twice as much as of minced turkey ; mois- ten it with gravy or hot water, and a bit of butter, season with pepper rind salt to taste, and make it in small patties or pics, or butter tin pie plates, put the mince in, and bake in a hot oven; when done turn it out. Or put it into a frying pan, set it over a gentle fire, and stir it with a spoon until it is thoroughly heated. The remains of boiled turkey may be made a salad, like chicken. The feet of chicken or turkey may be dished with a stew or fricassee ; dip them in boiling water until the skin will peel off, cut off the claws, boil them tender, and put them in the stew. Fricasseed Turkey, (White.) — Cut up a small young turkey, rinse it in cold water; put it in a stew-pan, with water to cover it; cover the stew- pan and set it over a gentle fire ; take off the scum as it rises ; add a large teaspoonful of salt when it is tender and white ; add a small teaspoonful of pepper; work a tablespoon of flour with quarter of a pound of sweet butter; stir it into the fricassee by the spoonful. Dip a bunch of parsley in hot water, chop it small, and put it in the stew-pan ; cover it, and let it simmer gently for fifteen or twenty min- utes; then serve with boiled rice or mashed potatoes for breakfast or dinner. Brown Fricassee. — Cut up the turkey quite small ; put it in a stew-pan with but little water to keep it from burning; if it boil$ out before the flesh is tender, add more hot water ; cover it closely, and let it boil gently until tender; take ofi the scum; 148 ROAST GOOSE. put to the meat quarter of a pound of butler, a large teaspoonful of" salt and a teaspoonful of pep- per ; set it over the tire, when the butter is hot, dredge in a tablespoonful of wheat flour or rolled crackers, and let it brown nicely ; turning the pie- ces that each may have a fine color, then take it up, put a cup of boiling water to the stew-pan, stir it with a silver spoon, scraping the brown from the bottom ; let it remain over the fire until it is smooth, and brown ; then pour it through a gravy strainer over the meat. Serve with mashed or plain boiled potatoes for breakfast, or with the addition of dressed celery for dinner. To Choose a Goose. — Be careful in choosing a goose that it is young ; an old goose is very poor fare. If the skin and joints are tender, and easily broken with the finger, it is young ; a fat goose is best. The feet and bill of a young goose are yellow j in an old one they are red. When fresh killed the feet are pliable; if stale, they will be dry and stiff. The loose fat from the inside of a goose should be taken out, and the fat from the lower part of the back. Goose grease may be used medicinally, but not for eatins^. Some persons use it for making pie crust and for common molasses cake instead of other shortening. To Roast a Goose. — Pick it perfectly clean, cut off the legs at the joints, and singe it nicely; cut off the vent ; cut a slit from the breast bone to it, or across, below the breast bone ; draw out the entrails ; take off that leading to the vent ; take out all the loose fat, save the heart and liver ; cut ROAST GOOSE. 149 a slit at the back of the neck, and draw out the crop; cut off a part of the neck, leaving enough of the skin to fasten over against the back ; wash the inside of the body with cold water; wipe it dry, and rub it well with a mixture of salt and pepper ; prepare the stuffing. Cut a six penny loaf of wheat bread in slices, pour hot water over to wet them ; then add a tea- spoonful of salt and the same of ground pepper, and quarter of a pound of sweet butter, with a table- spoonful of finely powdered sage or thyme if liked. Fill the body, then sew up the slit ; tie the ends of the legs together, or cut a place and put them in the body ; pass a skewer through the hips, put the heart and liver between the wings and the body, and fasten close to it with a skewer ; spit it, put a pint of water in the pan, to baste with ; have a bright, steady and clear fire, with a bed of coals at the bottom, and set the goose at a little distance at first until it is heated through; put a teaspoon fijl ot salt to the water in the pan and baste freely with it, after it has begun to roast ; put one side to the fire first, then the other ; after that the back, and lastly the breast, that it may be evenly done; gra- dually draw it nearer the fire ; when nearly done, stir up the fire, put quarter of a pound of butter in the pan, and baste with it ; dredge a little flour over it ; turn it that every part may be browned ; allow fifteen minutes for each pound of meat; it must be well done, which will depend on the state and man- agement of the fire. If the gravy is very fat take some of it off; put the pan over the fire ; let it become hot, then stir into it a thin batter made of a tablespoon ful of wheat flour and cold water, stir it until it is brown and smooth ; if it is thicker than is liked, add a 150 ROAST (GO()SE. little boiling water, stir it in, and pour it through a gravy strainer into a tureen. A goose may be equally well dressed in a hot oven or stove. Prepare it as directed for roasting ; set a trivet or muffin rings in a dripping-pan and place the goose with its back upon the trivet or rings ; put a pint of hot water in the pan ; put bits of butter the size of a large hickory nut over the body; dredge wheat flour over, and set it in a thoroughly heated brick or stove oven ; baste it freely and often ; when done take it from the pan, cover it, and set it before the fire to keep hot ; put the pan over the fire, take out the rings or trivet ; add a bit of but- ter the size of an ego^, and when it is hot stir into it a thin batter made of a tablespoonful of wheat flour and cold water ; if too thick, add hot water to thin it; stir it smooth and pour through a gravy strainer into a tureen. A lemon sliced thin and fried in the gravy before putting in the batter and served over the goose, or put in the tureen with the gravy, is liked by some persons. The stuffing may be made of boiled potatoes, chopped or mashed, instead of bread, and moistened with milk. An onion or leek finel}' minced may be added to the gravy if liked. Half a pound of fat corned pork chopped small, may be put with the stuffing instead of butter for ordinary occasions, if preferred. A young goose may be cut up and made in a pie or pot-pie. An old goose may be rendered eatable thus: — Empty it and put it in hot water to cover it, and let it boil until tender, then roast iter make a fricassee. The vegetables to be served with roast goose are as follows : BROWX-STEW A GOOSE WHOLE. 151 Plain bailed or mashed potatoes, mashed yellow turnips, or winter S(]uash, ripples stewed without sua;ar; or cranberry jam, boiled onions, pickles, and dressed celer\'. Dessert — Apple, pumpkin, custard or mince pies. To Browjt-stew a Goose Whole. — Pick a goose clean, singe and empty it, flatten the breast bone with the side of a cleaver or rolling pin ; wash it in cold water and take out the inside fat, rub it well outside and in with a mixture of salt and pep- per, cut off the neck, leaving enough of the skin to fasten over the back ; boil some potatoes and chop them^ small, season with pepper and salt, and if liked, a bunch of parslej' or a leek cut fine, or a tablespoonful of sage or thyme ; add quarter of a pound of butter and a cup of milk ; fill the body and sew it up ; put it in a dinner pot or iron bake kettle with the back downwards, put in hot (not boiling) water to half cover it, cover the pot or ketile and set it over a moderate fire, let it boil till tender; try ii, by sticking a fork in the most fleshy part ; the water will be nearly out, then add a quarter of a pound of sweet butter, cut small, or half a pound ot fat salt pork cut in thin slices; dredge in a tablespoonful of wheat flour, turn the goose over, the breast downwards, and cover the pot close ; set it down in front of the fire with a bed of coals under the pot and let it brown without burning. When done take it up, add a cup of hot water and dredge in a little flour, stir it smooth ; when it is nicely browned, turn it over the goose and serve, with plain boiled or mashed potatoes, mashed turnips and pickles, etc. To INFake a Ragout of the Preceding Receipt. — Whilst the goose is stewing, scrape a 152 CHOICE OF DUCK3. carrot and cut it in thin slices, notch the edges neatly and boil them in a little water until tender, cut a leek in slices, dip a bunch of pardey into hot water and cut it small; when the breast side of the goose is done a fine brown turn the other down ; add the vegetables, cover it, and in fifteen minutes take up the goose ; add a small cup of hot water to the gravy, stir into it a tablespoonful of browned flour, let it boil up once, then put it over the goose and serve. A head of celery parboiled and cut small may be used in place of the leek. To Choose Ducks. — Ducks must be fat and plump and thick on tiie breast. If a duck is young the skin can be easily broken with the finger, and the feet are pliable. Tame ducks are prepared for the table the same as young geese. For roasting, have a hot fire and baste freely and often ; half an hour will be sufficient for the smallest, the larger in proportion. Wild ducks should be fat, the claws small, reddish and supple; if they are not fresh, on open- ing the beak, there will be a disagreeable smell ; the flesh of the hen is the most delicate. Pick them clean without scalding, cut the wings close to the body and empty it, cut off a part of the neck and singe them nicely. Having drawn wild ducks, wipe them well inside with a cloth, rub each outside and in with a mix- ture of pepper and salt ; cut a slice of wheat bread, dip it in hot water, spread it thick with butter, sprinkle pepper over, and put it in the body, sew it up, truss the legs close to the bod}^ and fasten them with skewers ; then split theiri or lay them on a trivet in the dripping pan ; have a bright, clear fire, that they may roast qiiickh'' ; put half a pint of CANVAS BACK DUCKS. 153 water in the pan, put to it a teaspoonful of salt and an onion sliced thin, haste witii tliis for ten or twelve minutes (to take off the fishy taste peculiar to wild ducks) throw it away, put half a pint of hot water in its place, put in a, little pepper, basle the ducks with butter, dredge a little Hour over and €. baste with the water in the pan ; turn them that \ every part nnay be done. Half an hour, with a hot / lire and frequent basting will roast them nicely. ^ Serve the ducks as hot as possible. ' Whilst the ducks are roasting, boil the giblets tender in a little water; chop or mince them fine ; add to the mince pepper and salt, a small bit of butter and a teaspoonful of browned flour ; when the ducks are done put it in the pan with the gravy, ^set it over the fire, stir it for a few minutes, then serve in a tureen. Make a glass of wine hot, put to it a tablespoonful of currant jelly and white sugar each, and serve with wild ducks, or put a wineglass of port in the pan ; a few minutes before taking them up baste the ducks once or twice ^vith it; add a tablespoonful of jelly and the gravy. Or, half roast wild ducks without seasoning. When they are brought to the table, slice the breast, strew over pepper and salt, pour a little port wine over, or squeeze the juice of an orange or lemon over ; add a bit of butter, the size of an egg, sprinkle over a teaspoonful of fine white sugar ; cut up the bird, and set it over a chafing dish, turn it that it may be nicel}^ done ; or prepare it in this manner and set it on coals befoii> a hot fire. Canvas Back Ducks. — Canvas back ducks are servctl in the same manner as wihl ducks, without the onion in the basting; as there is no disagreeable taste to destrov, that is not necessary. I5i ROAST DUCKS IN A POT. Canvas back clucks may be served the same as goose or tame duck. Roast them according to their size. To Roast Ducks in a Pot. — Draw a pair of fat ducks, rinse the inside with cold water, wipe it dry ; dip a slice of bread in hot water, spread but- ter thickly over it, sprinkle pepper and a little salt over and put one m the body of each ; sew up the slit ; skewer the legs and wings close to the body, rub pepper and salt over the outside of each, and lay them with the backs down, in an iron dinner pot or bake kettle ; put in a pint of hot water, cut quarter of a pound of butter in slices and put it over the breast of the ducks, cover the pot close and set it over a moderate fire for half an hour, then dredge a tablespoon ful of wheat flour, turn the ducks over and cover the pot, stir up the fire and let them brown nicely without burning ; about fifteen minutes will do them ; v/hen done take them up ; add a teacup of boiling water to the gravy, stir it smooth and pour it over the ducks and serve. If t[ie ducks are done in an iron bake kettle, with coals and ashes on the lid, they will not require to be turned. A lemon sliced thin, and put in the gravy before the water, or a glass of wine, and a spoonful of jelly, instead of water, may be considered an im- provement. Ducks may be cut up, and stewed, or roasted, in ihis way, or they may be fried like chickens. Wild duck requires less time to cook than tame. PiGKOxs. — Pigeons should be fresh killed ; when in g«od order, they are plump on the breast, and fat at the vent, and the feet are pliable. When stale, FRIED PIGEONS. 155 the vent is loose and open, and has a greenish with- ered appearance. Wild pigeons, when fat, are preferred to tame. Empt3\ and truss pigeons, the same as chick- ^ ens or ducks ; roast, broil, fry, or stew them, accord- ing to the following several directions. To Broil Pigeons. — Split young pigeons down the back, take out the entrails; broil the heart* take out the breast bone, or flatten it, and lay them on a hot gridiron 1[ihe inside to the fire,) over a fire of bright coals; put a tin cover over, and" let them broil briskly ; when nearly cooked through, take otf the cover, stir up the coals, and turn the pigeons, and let them brown nicely ; if necessary, add fresh coals; for half a dozen young pigeons, put a quarter of a pound of butter on a plate, add to it a small tablespoonful of salt, and a teaspoonful of pepper; work them together, put the broil on, turn each piece once or twice in the gravy, and serve hot. Large tame pigeons are cut in two at the back, and breast, lor broiling, or frying. " To Fry Pigeons. — Pick pigeons clean, split them open down the back, and take out the en- trails, and if large, cut them in two at the breast ; rub each piece over, wiih salt and pepper, mixed ; make some beef dripping, or lard and butter, (er roasting, and broiled whole .so as to resemble a roast. Have a good bed of bright coals; set the gridiron rathei high over it ; put the birds on, with the back down for a few minutes; then turn the sides and breast that they may be evenly done ; keep them covered with a tin cover; stir up the coals occasionally ; when about half done, put the gridiron nearer the lire to brown the birds; when done, take them on a hot dish, butter them, and serve hot. Rabbits, Haues, and Squirrels. — Rabbits RABBITS, HARES, A^'D SQUIRRELS. 163 hares, and squirrels are chosen, dressed, and cook- ed, in like manner. Tliese should not bo cooked a^ soon as killed one direction will be given, which will serve for either. Cut a hare or rabbit open down the belly, take out the entrails, snve the liver, wipe the inside dry, and rub it over with pepper, then hang it in a cool dry place. The ears of an old hare are dry and tough, and the claws blunt ; in a young one, the ears are ten- der and pliable, and the claws sharp and smooth. When wanted for dressing, cut off the fore legs at the tirst joint, raise the skin of the back and draw it" over the hind legs; leave the tail whole, then draw the skin over the back and slip out the fore legs ; cut the skin from the neck and heati, skin the ears, and leave them on ; clean the vent, cut the sinews under the legs, bring them forwaid ; run a skewer through one hind leg, through the body and the other hind leg ; do the same with the fore legs ; lay the head rather back, put a skewer in at the mouth, through the back of the head, and between the shoulders; rinse the inside, wipe it dry, rub it with a little pepper and s;dt, and fill it with a bread stuffing, or with boiled potatoes, mashed and seasoned the same as bread stuffing; sew up the body, or tie a cord around to keep in the stuffinof, let it secure the lees also in their places ; it is now ready for roasting ; finish the same as for fowls. In skinning rabbits, cut off the ears, before boil ing, hold the head in a pot of boiling water, which will prevent the disagreeable appearance they oth- erwise have. Boil the same as fowl, or turkey according to 164 KEEP EGGS. their weight ; serve the same sauce and vegetables with it. They may be broiled, stewed, or fried the same as chickens, or pigeons ; or made a soup. Squirrels, after having been split and skinned, may be broiled, fried, or stewed ; they are best broiled. EGGS, OMLETS. &c. To Choose Eggs. — Fresh eggs when held to the light, the white will look clear, and the yolk dis- tinct ; if not good, they will have a clouded ap- pearance. When eggs are stale, the white will be thin and watery, and the yolk will not \fe a uniform color, when broken ; if there is no mustiness, or disa- greeable smell, eggs in this state, are not unfit for making cakes, puddings, etc. Eggs for boiling should be as fresh as possible ; a new laid egg will generally recommend itself, by the delicate transparency of its shell. Eggs may be kept fresh for several weeks, by packing them, the small end downwards, in bran or chaff; keep them in a cool place. A refrigera- tor, or ice-box, will keep eggs as when first laid for a long time. To Keep Eggs. — Take fresh laid eggs, dip each one in melted lard, or beef fat, or rub a bit of butter thoroughly over the shell, between the hands ; then pack them, tiie small end downwards, in bran, or chaff"; in this way they will keep good for months. BOILED EGGS. 165 Eggs may be kept good for a year, In the follow- ing manner : — To a pail of \vater, put of unslacked lime and coarse salt each a pint ; keep it in a cellar, or cool place, and put the eggs in, as fresh laid as possible. It is well to keep a stone pot of this lime water ready to receive the egirs as soon as laid ; make a fresh supply every few months. This lime water is of exactly the proper strength ; strong lime water will cook the eggs. Very strong lime water will eat the shell. For making omlets, or frying eggs, it is best to have an omlet pon, which is thick-bottomed, and about six inches in diameter, or across ; this is best also for pan-cakes, or fritters, or for frying oysters ; the small size of the pan, enables you to turn the omlet, or pan-caiAW. parsnips, make it in small cakes with a spoon; when one side is a delicate brown, turn the other ; when both are done, lake them on a dish, put a very little of the fat in which they were fried over, and serve hot. These resemble very nearly the taste of the salsify or oyster plant, and will gener- ally be preferred. Celery. — Put a bunch of celery in cold water, cut it loose from the stalk end ; cut oif the green part and any imperfections, and serve in a celery glass, with vinegar, oil, and made mustard in the castor. Or cut the white part in thin slices' across, and put it into a salad bowl or deep dish, put a wreath of the most delicate leaves around the edge, put a sprig in the middle, and pour a salad dressing over the whole. Salad Dressing. — Take the yolk oT a hard boiled egg^ break it fine with a silver fork, add to it the yolk of an 'uncooked egg, and a teaspoonful of salt with half as much fine pepper, and half a tablespoonful of made mustard, work them smoothly together, adding gradually a tablespoonful of sweet oil, and the same of white wine vinegar. A larger proportion of oil and vinegar may be used if liked. » . Cabbage Salad. — Take a fine hard head of white cabbage, cut it in two, and shave it across as fine as possible, with a sharp knife, put it in a salad bowl,*and pour the dressing over. This is very good when celery cannot be had, and far less expensive. This may be served with stewed oysters, boiled or roasted poultrj'- or meat, and with lobster. Coldslaw. — Cut a hard white head of cab- bage in two, shave one half as finely as possible, RADISHES. 187 and put it into a stew-pan with a bit of butter the size of an egg, one small teaspoonful of salt, and nearly as much pepper ; add to it a wine-glass of vinegar ; cover the stew-pan, and set it over a gen- tle heat for five minutes, shake the stew-pan about ; when heated through, turn it into a dish, and serve as a salad. Boiled Cabbage. — Trim off all the outside leaves of a head of cabbage, cut it in quarters, and put it into a pot of boiling water, with a teaspoon- ful of salt ; cover the pot close, and let the cabbage boil fast for half an hour, or it may require ten minutes longer ; when the stalks are tender, take it up on to a cullender, press it slightly, to free it from water, put a little butter and pepper over it, and serve. Or after having boiled it, chop it fine, put a bit of butter and some pepper to it, and serve hot in a covered dish. Red Cabbage. — This is eaten as a salad, pre- pared as directed for cabbage salad or coldslaw, or shaved fine and pickled. Radishes. — Radishes are of three sorts; ^he long red, the small button or turnip radish, and the winter or white radish. Radishes should be fresh pulled, and 4:ender, to be in perfection for the palate, or to be healthful ; to many persons they are positiyely injurious. To prepare them for the table, cut off all the leaves, leaving about an inch of the stalk, trim them neatly, and lay them in cold water for an hour, serve the long ones in a tumbler or celery glass half filled with water ; serve the small ones on a plate ; they are generally eaten with salt only ; they p 188 ARTICHOKES. may be served c\it in thin slices, with vinegar, pep- per and salt over. Lettuce. — The early lettuce, and first fine^ salad are five or six leaves in a cluster ; their early appearance is their greatest recommendation ; cab- bage or white heart lettuce is later and much more delicate ; break the leaves apart one by one from the stalk and throw them into a pan of cold water ; rinse them well, lay them into a salad bowl or a deep dish, lay the largest leaves first, put the next size upon them, then lay on the finest white leaves ; cut hard boiled eggs in slices or quarters and lay them at equal distances around the edge and over the salad ; serve with vinegar, oil, and made mustard in the castor. Or, having picked and washed the lettuce, cut the leaves small ; put the cut salad in a glass dish or bowl, pour a salad dressing over and serve ; or, garnish with small red radishes, cut in halves or slices, and hard boiled eggs cut in quarters or slices ; pour a salad dressing over when ready to serve. Serve with boiled lobster, boiled fowls, or roasted lamb or veal. Artichokes. — These are eaten the same as radishes, but more generally sliced thin, with salt, pepper, and vinegar. Artichokes are served boiled the same as turnips: that is, wash and pare them, throw them into a pot of boiling water, let them boil for half an hour, then .ake them up with a skimmer into a vegetable dish, put butter, pepper, and salt over, or serve with drawn butter over. White or winter radishes may be boiled the same as artichokes. TO BOIL ONIONS. 189 Cucumbers. — Cucumbers are very unwholesome h flot perfectly fresh gathered, which maybe ascer- tained : press the finger nail into the rind, and if fresh it will be crisp, if it is tough or withered, the cucumber is stale. Cucumbers are eaten with salt only, or sliced, with vinegar, pepper, and salt. Cut off an inch of the stem end, pare off all the green outside or rind, and lay them in cold water or on ice for an hour or more ; when served cut them in quarters from end to end, or cut them in slices not thicker than a dol- lar piece, put them in a deep dish, strew a little salt and pepper over, and nearly cover them with good vinegar, when ready to serve. Young green onions are sometimes peeled and cut in thin slices, and served with cucumbers. Shalots,or Green Onions. — Take off the outer skin or leaf; cut off all but about an inch or two of the green part, and lay them in cold water for an hour, then take them from the water on to a plate, and serve with salt. Or, cut them in thin slices, sprinkle salt and pepper over, and vinegar nearly to cover them. Winter, or Store Onions. — White onions are used for boiling or pickling ; red onions are eaten, cut in thin slices ; let them lie in cold water for half an hour, then throw it off; put salt, pepper, and vinegar over ; or cut in thin slices and fry as previously directed, with liver or beef. To Boil Onions — Take off the skin and outer shell until they are white, put them into a stewpan with a teaspoonful of salt (to a dozen, medium size) and hot water to cover them ; cover the stewpan 1 90 TO BOIL GKEEN CORN'. and let them boil for half an hour, or until they are tender, then take them into a dish with a skimmer, put a bit of butter, the size of an egg, to them ; sprinkle pepper over, and serve. Boiled onions are served with roast fowl, goose, or turkey, or boiled or roast mutton. To Boil Green Corn. — Get the short, full ears of sweet or sugar corn, trim ofF all the husks, leaving only the last inside leaves ; have a kettle of boiling water with a small teaspoonful of salt to each quart ; put in the corn and let it boil fast for half an hour, if young and tender, or longer if less tender; when done, drain off all the water, take off tlie remaining husks ; lay a napkin on a large dish, lay the corn on, turn the corners of the napkin over it, and serve, to eat with salt and cold butter. Or break each ear of corn in pieces, about two inches long, or break each ear in two, tie them in a cloth and put them into a pot of boiling water with a small tablespoonful of salt ; let it boil fast for half an hour if young and tender, or longer, if necessa- ry ; some corn will require a full hour. When done take it from the water, and serve, folded in a napkin. Corn may be served in the following manner : — Take off all the husks, then with a sharp knife cut it from the cob and put it in a stew-pan, with a teacup of water, to a quart of corn cut from the cob , cover it close, and let it simmer gently for one hour; then add a large tablespoonful of butter ; pepper and salt to taste, and serve hot. Sweet or sugar corn is best for boiling. The ears are short and full, and the grains, when broken by the finger nail, are full of a sweet, milky fluid. Common large ears of white corn may be im- proved by putting a tablespoonful of white sugar to MUSHROOMS. 191 the boiling water. Or it may be cut from the cob, and finished as directed above, with the addition of the sugar. Roasted Green Corn. — Strip off all the husk from green corn, and roast it on a gridiron, over a bright fire of coals, turning it as one side is done. Or, if a wood fire is used, make a place clean in the front of the fire ; lay the corn down, turn it when one side is done ; serve with salt and butter. Salsify, or, Yegetable Oyster. — Boil and serve as directed for parsnips ; either plain boiled, or fridd, or made fritters. • Egg Plant. — Cut an egg plant in thin slices, pare off the purple rind, then strew each slice with salt, and lay them together on a plate, placed slan- ting that the liquor which exudes may run off, after an hour rinse the slices, wipe them dry, dip each slice in batter or flour, and fry a nice brown, turn- ing them that each side may be a nice brown, fry in seasoned fat or lard, or sweet butter. Mushrooms. — Mushrooms for eating grow in open pasture lands. Those which grow near or under trees, are poisonous. Good mushrooms first appear very small, of a round form, on a small stalk ; they grow very ra- pidly. The upper part and the stalk are white ; as they increase in size the under part gradually opens, and shows a fringed fir of a fine salmon co- lor, which continues more or less until the mush- room has gaine'd some size, and then changes to a dark brown. These marks should be attended to; and like- wise whether the skin can be easily parted from the edge and middle, and whether they have a pleasant smell. Those which are poisonous, have a yellowish skin, and the under part has not the clear salmo:i 192 HOMINT. color of genuine mushrooms. They have also a rank smell, and'the fringe or fur is white or yellow. Broiled Mushrooms. — Choose the largest sort, lay them on a small gridiron over bright coals ; the stalk upwards. Broil quickly, and serve, with but- ter, pepper, and salt over. Hominy. — There are three sizes of hominy ; the middle size is best. Wash a small teacup of hominy in plenty of wa- ter, rubbing it between the hands; all that is not good will rise to the top ; drain off the first water, then add more ; stir it in this ; let it settle and pour off the water; then put to it a quart of water, cover it and let it stand all night. In the morning add to it a teaspoonful of salt, and set the vessel which contains it in a kettle of boiling water over the fire. One hour will boil it. The reason for putting the vessel in water is, that otherwise it is very liable to burn. It may be set in an oven, or over a very gentle heat, without danger of burning. When all the water is absorbed, stir it well with a spoon, turn it out in a deep dish, cover it and serve for breakfast, with broiled steak, stewed clams, fried oysters, or chickens. This is extremely palateable and wholesome, and much liked, though not generally known. Some hommy is much sweeter than other. It may be eaten with butter for breakfast, or with a sauce of butter, sugar and nutmeg for dessert, the same as rice. Coarse hominy requires five or six hours boihng. Cooked with dried beans and pork, it is called succatash. Tomatoes. — These are cooked and dressed in a variety of ways. BROILED TOMATOES. 193 Tomatoes may be sliced thin, and served with salt, pepper, and vinegar over, for breakfast ; or sliced, and strewn with sugar and grated nutmeg, for tea ; for dinner they may be stewed or broiled, or baked. Tomatoes may be preserved in sugar, or as cat- sup, when out of season. Such as like them, de- clare them to be equally excellent in each and every form or dressing. Stewed Tomatoes. — Pour boiling water over six or eight large tomatoes, or a greater number of small ones ; let them remain for a few minutes, then peel otTthe skins, squeeze out the seeds, and some of the juice, b}"^ pressing them gently in the hand ; put them in a well tinned stew-pan, with a teaspoonful of salt, a saltspoonful of pepper, a bit of butter, half as large as an egg, and a tablespoonful of grated bread or rolled crackers ; cover the stew- pan close, and set it over the fire for nearly an hour, shake the stew-pan occasionally, that they may not burn ; serve hot. This is decidedly the best manner of stewing tomatoes; they may be done without the bread crumbs, and with less stewing if preferred. Baked Tomatoes. — Wash five or six smooth tomatoes, cut a piece from the stem end, the size of a twenty-five cent piece, put a saltspoonful of salt, half as much pepper, and a bit of butter the size of a nutmeg, fn each ; set them in a dish or pan, and bake in a moderate oven for nearly one hour. Broiled Tomatoes. — Having broiled a steak of beef, ham, veal or lamb, on one side, turn it ; lay sliced tomatoes over it, sprinkle a little pepper and 18 I 194 HORSE-RADISH. salt over, and when the meat is done, and dished, put butter over, and serve hot. Scolloped Tomatoes. — Peel six fine tomatoes, (pour scalding water over, if the skins do not come off readily,) and press the seeds and juice from them, butter a scolloped tin plate, put to the tomatoes two tablespoonsful of bread crumbs, a teaspoonful of salt, and a saltspoonful of pepper, and a piece of .butter the size of a small egg, cut it small ; put the prepared tomatoes into the buttered dish, and bake half an hour in a quick oven ; when done, turn it out. A teaspoonful of sugar added to the preparation is considered an improvement. Water-Cresses. — These are used as a salad ; pick out all discolored leaves, wash each cluster separately, and serve in a salad bowl, with cold boiled eggs sliced and put over ; or cut the cresses fine, and serve with a salad dressing. Leeks. — These are used principally for soups, they may be boiled, and served with toast the same as asparagus. Cabbage and Potatoes. — Chop cold boiled cabbage and potatoes quite fine ; put them together, season with butter, pepper and salt, add a very lit- tle vinegar or hot water, to moisten without mak- ing it wet, put it into a stew-pan over the fire, stir it well, that it may be thoroughly heated, but not burn ; then take it into a dish, and serve for break- fast, or with cold boiled salt meat for dinner. Horse-radish. — Lay fresh horse-radish in a pan of cold water for an hour or more, then pare or scrape off the outer skin, and grate it on a coarse ' grater ; add a little salt to it, moisten with vinegar, and serve with boiled fish or roast meat. BUTTER AND VINEGAR SAUCE. 195 SAUCES For Meat, Fish, Poultry, or Vegetables. To Make Drawn Butter. — Put half a pint of milk in a perfectly clean stew-pan, and set it over a moderate fire ; put into a pint bowl a heaping tablespoonful of wheat flour, quarter of a pound^of sweet butter, and a saltspoonful of salt ; work these well together with the back of a spoon, then pour into it, stirring it all the time, half a pint of boiling water ; when it is smooth, stir it into the boiling milk, let it simmer for fiv'e minutes or more, and it is done. Drawn butter made after this receipt, will be found to be most excellent; it may be made less rich, by using less butter. Parsley Sauce. — Make a drawn butter as di- rected, dip a bunch of parsley into boiling water, then cut it fine, and stir it into the drawn butter a few minutes before taking it up. Egg Sauce. — Make a drawn butter; chop two hard boiled eggs quite fine, the white and yolk separately, and stir it into the sauce before serving. This is used for boiled fish or vegetables. Sour Sauce. — Make half a pint of good vinegar hot, stir into it a quarter of a pound of fresh butter, and a teaspoon ful of made mustard, and a little pepper, and serve with boiled lobster or fish. Cold Butter and Vinegar Sauce. — Beat a quarter of a pound of butter to a cream, with a gill of vinegar, and a tea spoonful of pepper; dip a 196 ANCHOVr SAUCE. bunch of parsley into scalding water, chop or cut it small, and beat it with the butter ; a teaspoonful of made mustard may also be added. Serve with boiled meat or lobster. Butter Sauce. — Beat a quarter of a pound of butter to a cream, add a teaspoonful of pepper and salt, each ; beat it well together, and serve with roast, or baked, or boiled potatoes, and cold meat— or, put it over boiled vegetables. Shalot Sauce. — Take half a pint of water, in which meat has been boiled, add a wineglass of vinegar, and two or three shalots cut fine, and half a teaspoonful of salt ; put these into a sauce-pan, over the fire ; work a teaspoonful of flour into a piece of butter the size of an egg, and stir them in- to the hot water, and let them simmer for fifteen minutes. Serve with boiled meat. To Brown Flour. — Take some flour into a pan or dish, and set it in the oven or over some coals ; stir it about, that it may not burn, but be nicely browned. Keep it in a dredging box for browning gravies. Nasturtion, or Imitation Caper Sauce. — Stir some pickled nasturtions into sour, or drawn butter sauce. Anchovy Sauce. — Soak some anchovies in a basin of cold water, for two or three hours ; then put them in a stew-pan, with cold water, and set them on coals to simmer, until the anchovies are dissolved ; then strain the water, add to it a wine- glass of red wine, and half a pint of melted butter ; LEMON SAUCE. 197 let it simmer for quarter of an hour, then serve with boiled fish, or meat. Oyster Sauce. — Put half a pint of milk into a stew-pan, set it over a fire ; mix a table spoonful of wheat flour with a quarter of a pound of butter ; when the milk boils, put to it a pint of small oys- ters ; then pour into the butter and flour, half a pint of boiling water, stirring it all the time ; when smooth, add it to the millc and oysters ; add a small teaspoonful of salt and pepper, and serve with boil- ed meat, turkey, or fowls. Mint Sauce. — Take nice fresh mint, chop it small, mix with it a teaspoonful of sugar, and vine- gar to moisten it. Serve with roast lamb. Onion Sauce. — Peel some nice white onions, and boil them tender ; press the water from them , chop them fine, and put them to half a pint of hot milk ; add a bit of butter, and a teaspoonful of salt, and pepper to taste. Serve with boiled veal, or poultry, or mutton. Lobster Sauce. — Put the coral, and spawn of a boiled lobster into a mortar, with a tablespoonful of butter, pound it to a smooth mass, then rub it through a sieve ; melt nearly a quarter of a pound of sweet butter, with a wineglass of wine, or vine- gar ; add a teaspooonful of made mustard, stir in the coral, and spawn, and a little salt and pepper ; stir it until it is smooth, and serve. Some of the meat of the lobster may be chopped fine, and stirred into it. Madeira wine should be used. Lemon Sauce. — Make a drawn, or melted but- ter sauce, cut a lemon into very thin slices, take out 198 CLARIFIED BUTTER. the seeds, and stir the slices into the sauce ; give it one boil, then serve over boiled fish, fowl, or meat. CuRRiE Powder. — This powder is used for fla- voring various stews of meat, fish, and poultry ; a tablespoonful of the powder for each pound of meat, or less may be used, if liked. Currie powder may be bought at the best groceries, or you may have it made up at the druggists, as follows : Take thirteen ounces of coriander seed, two ounces of black pepper, one of cayenne pepper, three ounces of cummin seed, and six ounces of pale colored tumeric ; the whole pounded very fine ; set them before the fire, and let them dry per- fectly, turning them frequently ; mix them well, and when cold, put it into bottles ; cork them tight; this will be good for one year, if kept in a dry place. Cream Sauce. — Put quarter of a pound of but- ter ,in a stew-pan, with a small tablespoonful of, wheat flour, a teaspoonful of chopped parsley, and the same of young onions of scallians, chopped fine ; add a saltspoonful of salt, and the same of pepper, and grated nutmeg; mix these well together, then add a glass of cream, or rich milk, set it over the fire, and stir it with a silver spoon, until it is ready to boil ; if it is too thick, add more milk ; this sauce should be kept stirring for fifteen min- _utes. Serve with boiled rabbits, meat, or poultry. Melted, or Clarii-ied Butter. — Put quarter of a pound of butter in a stew-pan, by a gentle fire ; let it remain until the scum rises, and the milk settles to the bottom ; take off the scum care- fully with a spoon ; then pour the butter carefully from the milk. y CRA?JBERRY SAUCE. 199 Apple Sauce. — Peel, quarter, and core, rich Lart apples ; put to them a very little water, cover them, and set them over the fire ; when tender, mash them smooth, and serve with roasted pork, goose, or any other gross meat. Fried Apples. — Wash fine fair apples without paring, and cut them in slices an eighth of an inch thick, and fry in hot lard, or pork fat ; serve with fried pork. Fried Peaches. — Take peaches, not fully ripe, wash them, and wipe them ; then cut them in slices quarter of an inch thick, and fry in the pan, after pork; serve with the meat. This is a South Caro- lina dish. Cranberry Sauce, or Jam. — Pick a, quart of cranberries free from all imperfections, wash them, and put them into a stew-pan, with a teacup of water, and the same of brown sugar ; cover the stew-pan, and let them stew gently for one hour ; then mash them smooth with a silver spoon ; dip a quart bowl in cold water, pour in the stewed cran- berries, and set it to become cold ; then turn it out on a dish, or glass saucer, and serve with roast pork, ham, goose, or fowls. 200 BUTTER IN HASTE FROM MILK. DIRECTIONS. For malcing and keepins; Butter in the best manner. Also, Milk, Cream, Cheese, etc. To Freshen Salt Butter. — Butter which has been made too salt, may be freshened and made sweet in the following manner : Take two or three pounds of it into a wooden bowl or tray, pour very cold water over it, and work it with a ladle, gently pressing it until the water is colored; then drain it off, add more water, continue to work it, changing the water until it is clear ; mix a small teaspoonful of fine white sugar, and a large one of fine salt to- gether for each pound of butter; and after draining off the water tor the last time, strew the mixture over ; work it thoroughly in with a ladle by folding and gently pressing the butter ; then make it in rolls and wrap each in a separate bit of muslin ; or pack it down in stone jars, lay a bit of muilin upon it, and put a cover over to keep it from the air ; keep it in a cool dry place. Ice water, or cold spring water, is requisite for making good butter. Delicious Butter. — Lay open three clean coarse towels, one over the other ; put a pint of thick cream in the upper one, tie the cream in them as close as possible ; then bury it in the earth in a dry place, eighteen inches deep, for twenty-four hours ; then put the cream in a cool earthen basin, and stir it with a spoon for five minutes in summer, or fifteen in winter; — when you will have a lump of cool, fresh, and most delicious butter, for the breakfast table. Why not try it? Butter in Haste, from Winter Cream, or from BUTTER MADE SWEET FOR WINTER USE. 201 the Milk of one Cow. — Take milk fresh from the cow, strain it into clean pans, set it over a gentle fire until it. is scalding hot ; do not let it boil ; then set it aside; when it is cold skim off the cream; the milk will still be fit for an^^ ordinary use ; when you have enough cream, put it into a clean ^rthen basin ; beat it with a wooden spoon, until the butter is made, which will not be long; then take it from the milk and work it with a little cold water, until it is free from milk, then drain off the water, put a small tablespoonful of fine salt to each pound of butter, and work it in. A small teaspoonful of fine white sugar, worked in with the salt, will be found an improvement — sugar is a great preservative. Make the butter in a roll ; cover it with a bit oi muslin, and keep it in a cool place. This receipt was obtained from one who prac- ticed it for several winters. yo Preserve Butter for Winter Use. — Take two parts of the best fine salt, one part finely ground loaf sugar, and one of saltpetre; beat them well together. To each pound of butter, worked perfectly free from milk, put one ounce of this com- position ; work it well into it, and pack it down in stone pots, or wooden firkins. Butter packed in this way, will be found to equal the best rose butter, and will remain sweet for years, if not exposed to the air. To MAKE Butter Sweet, foj- Winfer Use. — Buy the ordinary packed butter, which is not strong or rank ; take out several pounds, and work it with cold water until free from milk ; put to each pound a small teaspoonful of fine salt, then pack ii close into stone pots or wooden kegs ; make a brina 6f one part saltpetre, one part white sugar, and two 203 TO MAKE BUTTER. of common salt. To encli ounce of this pre])ara- tion put a gill of water for each two pounds of but- ter ; pour it over the butler; cover the pot or keg, and keep it in a cool {)lace. Quite indifferent butter may be made sweet and good hy pouring this brine over, and allowing it to remain fov a few weeks, or longer, before using. Or you may pack it as directed in the preceding receipt, and arrive at the same result. Butter packed after these directions has been eaten in the spring of the year in preference to the best grass butter. To Make Butter. — In order to make butter ■well, it is necessary that the vessels in which the milk is kept be sweet and clean, and the milk-room or cellar cool and airy in summer. Large tin pans are mostly used for milk ; the broadest are best, allowing a greater surface for the cream to rise. Vessels in which milk is kept, after being emp- tied, must fii'st be washed in cold water to take off all the milk, and any remains of cream, then fill them with scalding hot water, which must be suf- fered to remain until it is nearly cold. One pan may be turned over another, which is filled with hot water, for a few minutes, then change their re- lative positions, pouring the water from one to the other ; this will require less time and water than the other way. Lastly, wash them well in the water, and turn them upside down in the sun. Tin milk pails are best, being most easily kept sweet ; white or hard wood pails are generally used, and must be washed well in cold water and then scald- ed the same as tin pans. Occasionally, scour both pails and pans with soft soap and sand; and after- wards scald them, rinse them in hot water, and dry TO MAKE BUTTER. 203 them in the sun, or by a fire. Or, instead of scald- ing the milk tins, and other vessels, as above di- rected, have a large vessel of boiling water, and having first washed them in cold wnj:er, dip each pan into the scalding water, turning it around that every part may get its due. Let it remain in for a few minutes, then wipe them dry, and set them by for use ; their own heat will assist the drying. Milk strainers are tin basins, with a fine sieve at the bottom ; or with a ring by which to fasten a linen cloth, over a bottomless basin. The ring and cloth must be taken off every time it is used, and first washed in cold water; allow it to remain in the water whilst washing the tins, then wash it out ; pour scalding water in it, and lastU', rinse it in cold water r the parsley or green leaves. Soufflees, or light puddings, require a quick oven. These should be made so as to be done at the mo- ment for serving ; otherwise they will fall and flat- ten. Common Custard. — Beat either four or five fre^h eggs light; then stir them into a quart of milk; sweeten to taste ; flavor w^ith ateaspoonful of peach water, or extract of lemon, or vanilla, and half a teaspoonful of salt; rub butter over the bottom and sides of a baking dish or tin basin ; pour in the custard, grate a little nutmeg over, and bake in a MINUTE PUDDING APPLE FRITTERS. 211 quick oVen. Three-quarters of an hour is generally enough. Try whether it is done by putting a tea- spoon handle into the middle of it ; if it comes out clean, it is enough. Or, butter small cups ; set them into a shallow pan of hot water, reaching nearly to the top of the cups ; nearly fill them with the custard mixture; keep the water boiling until they are done. The pan may be set in an oven, or over a fire ; if over the fire, it is best to biovvn them with a hot shovel. MiNiTTE Pudding. — Put a quart of milk in a stew-pan over a clear fire ; make a batter of a large teacup of wheat . Hour and enough cold milk ; add a teaspoonful of salt, and when the milk is boiling hot, stir the batter gradually to it; continue to stir it until it thickens, and the Hour is cooked. Dip a mould or basin into cold water; pour the pudding in and let it cool sufficiently to keep its Ibrm, then turn it out and serve with sugar and butter, or wine- sauce. Apple Fritters, wUhout Eggs. — Put of butter- milk or sour milk and water, each half a pint into a basin ; dissolve half a teaspoonful of saleratus in a little water; put a teaspotniful of salt to the milk and water, and stir in whe-at flour enough to make a smooth batter, then add the saleratus ; pare and chop fine five or six large tart apples, and stir them into the batter; have a thick-bottomed frying- pan, put into it a large tablespoonful of sweet lard, set it over the fire, and when it is boiling hot, put in l.>atter by the large spoonful until the pan is full, flatten each a little ; let them fry gently ; when one side is a delicate biown tiwn the other ; when both are done take them on a dish, add to each a small 212 APPLE DUMPLINGS. bit of butter and a Icaspoonfal of sugar, with a little grated nutmeg, and serve hot. Boiled Apple Pudding, without Eggs. — INFake a bailer the same as for fritters, using doul)le the quantity of milk and water and flour; peel, quar- ter, and core five or six rich tart apples, and stir them into the batter ; tie it into a pudding bag, and boil two hours. Serve with butter and sugar worked together, with a little grated nutmeg. Huckleberries, cranberries, or ripe peaches may be used instead of apples. Apple Fritters, with Eggs. — Beat two eggs light, and stir them to a pint of milk, and half a pint of water, and flour enough to make a smooth batter, (a pint bowl heaping full is enough flour) pare and core six large tart apples, and chop them small, stir them into the batter, and finish as directed without esss. "OO^ Boiled Apple Pudding, with Eggs. — Make a batter with two well heated eggs, and a pint and a half of milk, with a pint bowl heaping full of wheat flour; beat it until smooth and light ; pare, quar- ter, and core, five or six large tender tart or sour apples, and stir them into the batter, with a tea- spoonful of salt ; tie it in a pudding-bag, and boil for two hom-s. Turn it out on a dish, and serve with sugar, Dutter, and nutmeg sauce. Apple Duaiplings. — Pare, quarter, and core, eight fine tender tart apples ; make a pie crust, roll it to half an inch thickness, cut it in round pieces, the size of a tea plate ; lay as many pieces of ap- ples in the centre as it will contain, gather the edges U]), and pinch them together ovei' the apple ; have DRIED APPLE DUMPLINGS. 213 a pot of boiling water, and when the duinplino-s are all made, drop them in ; cover the pot, and let them boil gently, for nearly an hour; then take each one carefully with a skimmer, on to a dish ; serve quickly, with butter, sugar, and nutmeg, worked together, or with butter and syrup ; to be eaten cut open, and the sauce, or syrup, and butter over. A more healthful paste may be made for apple puddings, or dumplings, thus : — To a pint of sour milk, or buttermilk, and half a pint of water, put a small teaspoonful of saleratus, dissolved in a lit- tle hot water ; put wheat flour, into an earthen ba- sin, make a hollow in the centre, add a teaspoonful of salt, and the buttermilk, etc. ; work in the flour until it is a soft dough ; flour your hands, and di- vide it in pieces, the size of a common afTple ; then flatten it between your hands, to about half an inch thickness, or rather less ; put a quartered apple in the centre, then draw the edges of the paste to- gether over it, pinch it close ; strew some flour over a large dish, and lay each dumpling on, (the gath- ered side down,) until they are finished ; have a pot of boiling water, drop the dumplings in, cover the pot, and let them boil gently for nearly an hour; servo with sugar, or syrup, and butter. This paste is both light, and delicate ; a pie paste is not so ; very few persons can eat it without posi- tive injur}'. • Dried Peach Dumplings. — Stew dried peaches without sugar, and finish as directed for apple dumphngs. Dried Apple Dumplings. — Pick the apples, and cut out any imperfections, rinse them in cohj water, ami put them in soak for one night ; then .814: SNOV/ BAI-I.S. Stew them with the water in which they were soak- ed, with more, if necessary; acM a lemon, cut in thin slices, if liked ; when the apples are ten(h'r, put tliem on dishes to cool ; then finish as directed lor apple dumplings, the last nientioned paste to he preferred. Any dried fruit may be stewed, and done in this way. Ripe Peach DrvrPLiNGS. — Pare, not very ripo peaches, and cut them in halves, or quarters, and finish as directed for apples. Rhubarb Dumplings. — Peel off the skin from the stalks, cut them in inch lengths, and finish as. directed for apple dumplings. Paste *PuDDI^G,^i'lV/t Fruit. — Make a pie paste, roll it out to less than half an inch thickness, cover the whole surface, until within two inches of the edge, with apples, peeled and cored, and chopped small, or stewed fruit, such as crnnherries, prunes, phims, or any other ; then begin at one side, and fold, or roll it neatly ; wrap a pudding cloth around it, secure the ends bv tying, and, unless very sn)ail, boil gently tor two hours ; take the clolii frouj it, turn it on a dish, and serve with a sauce of butter, sugar, and grated nutmeg, or wine sauce ; cut it in slices across, nearly an inch in thickness. Instead of pie paste, a more healthful one may be used, as directed for apple dumplings; roll it rather thinner than directed for pie paste. Snow Balls. — Pick all imperfections from half a pint of rice, put it in water, and rub it between ihe hands ; then pour that water off, put more on, stir it about in it, let the rice S(?ttle, then drain the v/ater ofi ; put the rice in a two (juart slew-pan, NICE DESSERT. 215 with a teappoonful of salt, and a quart of water ; cover the stew-pan, and set it where it will Ijoil gently for one hour, or until the water is all absorb- ed ; dip some teacups into cold water, fill them with the boiled rice, press it to their shape ; then turn them out on a dish, and serve with butter, and sugar, or wine sauce. Prune Pudding. — Beat two eggs, stir them to a quart of milk, with a teaspoonful of salt, and enough wheat flour to make ix rather thick batter ; rinse, or wash a handful of prunes, as may be re- quired ; sprinkle a little flour over, then stir them into the batter ; tie it in a pudding-bag, and boil for two hours ; serve with butter, and sugar, or wine sauce. Apple Charlotte. — Cut slices of wheat bread or rolls, and having rubbed the bottom and sides of a basin, with a bit of butter, line it with the sliced bread, or rolls ; peel tart apples, cut ihem small, and nearly fill the pan, strewing bits of but- ter and sugar between the apples; grate a small nutmeg over ; soak as many slices of bread, or roll, as will cover it ; over which put a plate, and a ^veight, to keep the bread close upon the apples ; bake two hours in a quick oven, then turn it out. Quarter of a pound of butter, and half a pound of sugar, to half a peck of tart apples. Peach Charlotte. — Pare and cut the peaches, which may be ripe, but not soft, and finish as di- rected for apples. A charlotte may be made of an}' sort of fruit; dried frliit may be first slewed and sweetened. A Nice Dessert — May be made by slev/ing 21.6 BATTEIl PTTDDINGS. fruit ofany sort; cherrips, currants, cranberries, or apples ; make it quite sweet, butter some slices of wheat bread, lay them on a dish, and pour the stewed fruit over and serve hot. If, for example, cherries are used ; pick the stems and imperfections from a quait of them, put to them water rather more than to cover them, add a large teacup of sugar, (for sour cherries,) cover them, and let them slew rather slowly for half an hour, then pour them over the buttered bread, and serve hot. Whole Apple Dumplings. — Take eight or ten rather small sized, tender tart apples, pare them neatly, and take out the cores with a pen- knife, roll out some good pie paste, or the one di- rected for apple-dumplings, to less than half an inch thickness; cut two rounds for each apple, lay it on one of them, then lay the other over, wet the edges on the inside, and join them neatly, then tie each in a bit of muslin, and boil for one hour ; serve with butter and sugar, or syrup and nutmeg. Quaking Pudding. — Grate stale bread until you have a teacupful, add to it six well beaten eggs, and a heaping teaspoonful of rice Hour ; stir them into a quart of milk, add a small teaspoonful of salt, tie it in a well floured pudding cloth, and boll for two hours ; when done, turn it out, and serve with wine sauce heaped upon it ; it is best to boil it in a basin. This pudding may be baked in a well buttered basin, then turned out, and served with wine sauce upon it ; one hour will bake it in a quick oven. Cheap Batter Pudding. — Beat three fresh eggs with six dessert spoonsful of wheat flour; beat COCOANUT PUDDING. 217 unf.il very light, then stir into it gradually a quart of milk ; add one tablespoonful of sweet butter, and two of sugar ; of salt and essence of lemon, or peach water, each a teaspoonful ; grate half a nutmeg to it, beat it well together, put it into a buttered basin or mould for one hour, in a hot oven ; when done, turn it out, or serve in the basin. This pudding may be boiled ; omit the sugar, butter, and tiavor- ing, boil two hours, and serve with wine sauce. Rich Batter Pudding. — Beat six eggs with six large spoonsful of wheat flour, until very light, then stir it into a quart of milk, beat them well together, butter a, dish, and bake for one hour in a hot or quick oven. Serve with brandy or wine sauce ; instead of brandy or wine, lemon juice, may be used. This pudding may be tied in a cloth, and boiled for two hours ; serve with a sauce. Or it may be baked in small cups. Citron Pudding. — Beat the yolks of three eggs with two tablespoonsfulof wheat flour ; when light, add a pint of boiled milk, and a quarter of citron cut small ; put it in buttered cups, and bake half an hour in a quick oven ; when done, turn them out, and serve with liquid sauce. CocoANUT Pudding. — Take the meat of a cocoa« nut from the shell, and take off the black outside ; grate the white meat «f a small cocoaiiut, and stir it into four well beaten eggs, add a quart of rr.ilk^^md a teaspoonful of salt; line a buttered tin basin with pio paste rolled thin, put the pudding in, antl bake for one hour in a hot oven ; take it from the basin and serve with wine sauce. This pudding may be boiled, and served with sauce ; or add a tablespoon- ^iS CHRISTMAS PLUM PUDDING. ful of sweel butter, two larofe spoonsful of sijfrar, half a nutmeg, and a teaspoonful of essence of lemon, or peach water ; bake in bowls or cups lined with pie paste. Two hours will be required for boiling. Floating Island. — Set a quart of rich n.ilk to boil, when it does so, stir into it two small table- spoonfuls of white sugar, and the beaten yolks of six eggs ; flavor with lemon or rose, or peach water; whip the whites to a high froth ; when the custard is thick, put it into a deep china dish, and henp the frothed eggs upon it; it may be finished by putting spoonsful of jelly or jam over the frothed eggs, and serve. Trifle. — Cover the bottom of a glass dish with Naples' biscuit, and half a dozen maccaroons broke in half, pour enough l)randy or wine over to mois- ten them ; next put spoonsful of jelly or jam over, pour a custard over, made of the yolks of six eggs and a quart of milk, sweetened to taste; whip the whites of two eggs, with quarter of a pound of pul- verized white sugar, add a small wine-glass of wine or lemon juice, and when it will stand in a heap, putitoti the custard, and serve. Lemon Cream, Floating Island. — Beat the yolks of twelve eggs to the juice of four lemorts, make it sweet with white sugar, and set it over a chafing dish of coals or a furnace ; stir it till it be- con:ie thick, then pour it into a dish, whip the whites of the eggs to a high froth, a.nd serve it on the cream. Christmas Plum Pudding. — Chop half a pound of beef suet ver}^ fine, stone and cliop one PLUM PUDDING. 219 pound of raisins ; take a pound of currants, picked; washed, and dried ; soak half a sixpenny wheat loaf in a pint of milk ; when it is all imbibed, add to it the chopped suet, raisias, and currants, a tablespoon ful of sugar and two well beaten eggs ; put to it one wineglass of brandy or lemon juice, half a nutmeg grated or half a teaspoonful of ground mace, a tablespoonful of ground cinnamon and a small teaspoonful of alspice ; mix it well together, and boil it in a bag or tin form for three hours. When done turn it out and serve. For sauce, beat quarter of a pound of butter to a crean), then stir into it half a pound of pulverized white sugar, continue to beat it until it is light ; a wineglass of wine or brandy may be added. Plum pudding may be made and kept for a month or more ; having made one as directed, oi double its size, and boil twice as long, keep it in the cloth in which it was boiled ; when wanted cut off a piece or slice, put some butter and sugar, and if liked, a little wine over, put it on a plate and set it in a hot stove oven for half an hour, and serve ; or cut a slice, put a bit of butter in a frying pan, let it become hot, lay the pudding in, put over it a table- spoonful of sugar, dissolved in a little wine or water, cover the pan, and when the pudding is hot through, turn it on a dish and serve ; a tablespoonful of wine or hot water may be put in the pan after the pudding ; let it become hot, then put it over the pudding. Plum Pudding. — Take half a pound of wheat flour, half a pound of raisins stoned and chopped, and the same of currants, picked, washed, and dried ; use milk enough to stir easily with a spoon, add half a pound of suet chopped fine, and four well beaten eggs and a large teaspoonful of maco. 230 ALMOND PUDDING BOILED. cinnamon and alsplce ; mix all well togeiher and boil it for two hours and a half in a cloth or tin. Serve with butter and sugar, or wine sauce. Plum pudding, if cold, may be wanned in a pan with some of the sauce. Lemon Pudding. — Beat half a pound of fresh butter to a cream with half a pound of white sugar, powdered fine, then add to it eight eggs well beaten, and a large fresh lemon grated with the skin, stir it well together, line a dish with puff paste, fill with the pudding and bake in a quick oven for nearly an hour. Almond Pudding. — Boil a pint of milk, let it cool ; beat three eggs light, with three tablespoon- fuls of flour ; take the skins from two ounces o{ shelled almonds and pound them in a mortar to a smooth paste, with a teaspoonful of extract of lemon or peach water ; melt one ounce of butter in the t milk, add a quarter of a pound of white sugar, then beat all together and bake in a basin or cups. Almond Pudding. — Take the skins from quarter of a pound of shelled sweet almonds and four or five of bitter, pound them in a mortar with a tea- spoonful of extract of lemon or orange-flour water and a wineglass of wine ; grate Naples biscuit or sponge cake until you have a pint bowl of it ; add to it quarter of a pound of loaf sugar, half a pound of butter beaten to a cream, and a quart of cream boiled; grate in half a«nutmeg and beat all together with six eggs beaten to a froth; line a dish with thin puff paste, put the mixture in and bake for one hour in a quick oven. Serve hot or cold. Almond Pudding Boiled. — Take the skins from CHARLOTTE RUSSE. 221 half a pound of shelled almonds, beat them to a smooth paste with a tablespoonful of rose water or lemon juice ; mix a pint bowl of grated bread and a nutmeg grated with quarter of a pound of butter and the yolks of six eggs ; beat them well together, add a tablespoonful of flour and a pint of cream or boiled milk, mix them well together, then put in the almonds, beat it until thoroughly mixed, then tie it in a buttered cloth and boil for one hour. Dish of Snow, whipt Cream. — To the whites of three eggs beaten to a froth, add a pint of cream and four tablespoon fuls of sweet wine, with three of fine white sugar and a teaspoonful of extract of lemon or vanilla ; whip it to a froth and serve in a glass dish ; serve jelly or jam with it. Or lay lady-fingers or sliced sponge cake in a glass dish, put spoonfuls of jelly or jam over, and heap the snow upon it. Mock Cream. — Beat three eggs light ; then add to them, three heaping teaspoonfuls of wheat flour, beat them well together, then stir them into a pint and a half of boiling milk, add to it a saltspoonful of salt and a teaspoonful of essence of lemon or peach water, stir it for five minutes over a gentle fire ; when perfectly smooth it is done. Line a pudding pan, (having rubbed it over with butter,) with puff paste, cut strips of the paste and lay it around the edge, fill it with cream, strew powder sugar over, and set it in a hot oven for half an hour ; when nicely browned it is done. This is altogether superior to custard. Charlotte Russe. — There arc many varieties of this same charlotte-; they are always similarly 222 TO CLARIFY ISINGLASS. made, that is, of sponge cake or lady-fingers and whipt cream custard or blanc-mange, or the fbllow- infT : Hne the sides and bottom of an oval tin basin with lady-fingers closel}'' fitted together or slightly lapped. Beat the whites of three eggs to a high froth with quarter of a pound of pow(Jer sugar and half a pint of cream until it is quite thick and light ; flavor to taste with lemon or vanilla extract and fill the cake-lined mould, lay sliced sponge cake or lady-fingers over to cover it, and set it on ice for an hour or more. Turn it out on a dish and serve. Or having lined a basin or mould, or small tin cups with lady-fingers, or sliced Savoy biscuit, or yellow lady-cake, fill them w^ith mock cream, blanc-mange, or custard made of the yolks of eggs, and set them on ice to harden, or let them become cold. Turn them out, and serve. Make a Charlotte de Russe as follows : — Break an ounce of isinglass small, and put to it a teacup of hot milk or water ; set it on a stove until all is dissolved; then strain it through a bit of muslin to half a pound of fine white sugar. When very nearly cold, add it to a quart of cream, alread}' beaten to a froth ; continue to beat it for a few minutes, holding the pan on ice ; having fined your moulds with lady-fingers, pour your cream in, cover it with lady-fingers or sponge cake sliced. Turn it out and serve. Isinglass. — There are three sorts of isinglass : American, and English, and Russia, which is three times the price of the others ; only one-third as much is required of it as of Cooper's isinglass, for a quart of milk, which is one ounce. To Clarify Isinglass. — Break an ounce of isinglass small; pour on to it a cup of boiling water, INDIAN MEAL DUMPLINGS. 223 and set it oyer a gentle heat to dissolve ; when en- tirely dissolved, take off the scum, or strani it through a coarse cloth. Blanc-mange. — Boil a pint of cream and a quart of milk together ; clarify an ounce and a half of isinglass, and stir it into the cream ; make it sweet with white sugar, and flavor with lemon and rose, or with vanilla, or orange flower water, and a tea- spoonful of salt. Let it boil up once, stirring it well. Have ready some earthen moulds dipped in cold water ; fill them with the blanc-mange. When per- fectly cold turn them out, or when ready to serve. Red jelly or jam is served with blanc-mange. Three ounces of almonds skinned or blanched, and pounded to a smooth paste, stirred into the milk with the isinglass, may be considered au im- provement. Strain it through a bit of coarse mus- lin into the moulds. Ribbon Blanc-mange. — Put into a mould some blanc-mange one inch deep ; let it become perfectly cold ; color some blanc-mange with cochineal or carmine, a fine rose color, and put it an inch deep on the white ; when it is also cold and firm, put the same depth of white, and white and red alternately, until the mould is full. When cold, it ' may be turned out on a dish. Make rose color with cochineal pounded fine and steeped in a little hot water, or wash off enough from a saucer of carmine ; use more or less accord- ing as you may wish the color to be. Indian Meal Dumplings. — Put a pint of yellow corn meal into a large bowl ; pour boiling water into it, stirring it all the time ; make it a moist paste to mould in your hands ; add a teaspoonfiil of salt, 224 BOILED SUET PUDDING. Stir it in ; muke it in balls the size of a teacup, flour the outside, and drop them into a pot of boihng water, and let them boil for one hour. These may be boiled with salt meat. Serve with a sweet sauce or syrup. Boiled Indian Meal Pudding. — On half a pint of Indian, or corn meal, pour a quart of boiling milk, stirring it all the time ; add a teaspoonful of salt ; beat two, three or four eggs, very light ; and when the batter is nearly cold, stir them into it ; put the pudding into a cloth or tin mould and boil two hours. Serve with a sauce, or with but- ter and syrup. Yeast Dumplings. — Make a dough of a pound and a half of wheat flour, with a tablespoonful of baker's yeast, a teaspoonful of salt, and warm milk, set it in a warm place to rise for two hours ; when light, flour your hands, knead it down, and make it in balls the size of a small teacup ; have a pot of boiling water; take off* any scum which may have risen in boiling, drop the dumplings in, and boil fast for half an hour; take them up \rith a skimmer, and serve with boiled meat, or with a sauce or with butter and syrup. Cheap Indian Pudding. — Stir gradually half a pint of Indian (yellow) cornmeal to a quart of boiling milk or water ; when it has cooled, add a teaspoon- ful of salt, and a teacup of chopped suet, or half as much butter ; put to it half a nutmeg grated, a tea- spoonful of ground ginger, one egg, and a teacup of sugar or syrup. Bake two hours. Boiled Suet Pudding. — Into a quart of boiling milk, stir gradually as much sweet corn meal, as SMALL CUSTAKDS. '22b will make a thick batter; add a teacup of beef suet chopped fine, and a teaspoonful of salt; tie it loosely in a bag, and boil two hours. Quarter of a pound of raisins nriay be added to the batter. Serve with syrup. Boiled Batter Pudding. — Beat three eggs very light with a teacup of wheat flour, and a tea- spoonful of salt ; then stir it into a quart of milk ; put it in a tin form, or well floured pudding cloth, and boil fast for two hours. Serve with a wine or other sauce. Boiled Bread Pudding. — Steep broken bits of stale bread in warm milk ; when it is soft, beat it as you would beat eggs, until it is a smooth batter; add a teaspoonful of salt, tie it in a pudding-bag, and boil for an hour, or two, according to its size ; one quart of milk, and bread enough to make a nice batter, may be boiled two hours ; serve with a sauce. Eggs may be added to this pudding, one, two, three, or four. Baked Bread Pudding. — Break stale bread in small bits, to fill a pint bowl, put it into a quart of warm milk ; when it is soft, beat it fine ; add two well beaten eggs, half a nutmeg, grated, a bit of butter, the size of a large egg, and two table- spoonsful of sugar, with a teaspoonful of salt ; a teaspoonful of lemon extract is an improvement. Bake one hour in a hot oven. Small Custards. — Boil a quart of milk, beat from four to six eggs light, and when the milk is nearly cold, stir them into it ; add a teaspopnful of salt, and two tablespoonsful of sugar ; grate half a 15 J* 226 BAKED BREAD AND BUTTER PUDDING. nutmeg over, and the yellow part of a lemon, or a small teaspoon ful of lemon extract. Butter some custard cups, and nearly fill them ; set them in a shallow pan, and fill it nearly to the top of the cups, with boiling water ; set it in a hot oven, or on some coals, for half an hour ; then take the cups out, wipe them, and serve on a custard stand ; or lay a napkin over a large dish, or tray, and set the cups on it. Serve with ripe fruit, with sugar ; or with preserves. Boiled Bread Pudding. — Cut three slices, of half an inch thickness, from a sixpenny loaf of wheat bread, take off the outside crust, and cut the slices in small squares ; pour enough warm milk over, to moisten them ; then beat two eggs light, and stir them into a pint of milk ; rub the inside of a tin basin with butter, and having picked and washed half a pound of raisins, put them into the basin, lay the soaked bread on them, pour the milk and eggs over ; dip a muslin cloth in hot water, dredge wheat flour over one side, and tie it over the basin ; boil for one hour ; when done, take the cloth from it, lay a plate over the basin, then turn the pudding upon it. Serve with wine, or other sauce. Baked Bread and Butter Pudding. — From a baker's sixpenny loaf, cut three slices, of more than half an inch thickness, spread butter, quarter of an inch thick over each slice ; butter a two quart basin, cut each slice in four, and strew them with well washed and picked currants, or raisins, and put them in the basin ; beat two, or four eggs light, stir them into a quart of milk ; add half a grated nutmeg, and a teaspoonful of lemon extract, if like(^ ; make SMALL PUDDINGS. 227 it sweet with three large spoonsful of sugar; pour in the bread and raisins ; bake one hour in a hot oven. This pudding requires nearly quarter of a pound of butter, half a pound of raisins, or currants, and two or more eggs, to a quart of milk. Egg Pudding. — Beat nine eggs, with nine table- spoonsful of wheat flour, until it is very light; then add, gradually, three pints of boiled milk, and a leaspoonful of salt ; bake one hour in a hot oven. Serve with sugar, butter, and nutmeg, or wine sauce. Rice Flour Pudding. — Beat four eggs light, with a teacup of rice flour ; add a quart of milk, and sugar, and spice, to taste, with a teaspoonful of salt ; bake in a buttered basin, in a quick oven, for one hour ; a heaping tablespoonful of sugar, and half a nutmeg, grated, will make this pudding very nice ; or it may be baked without either, and served with a sauce. Rice Pudding, without Eggs. — Wash a small teacup of rice, in two or three changes of water ; make a quart of milk sweet, with a teacup of sugar ; add a teaspoonful of salt, and half a nut- meg, grated ; put the rice to the milk, and bake in a moderate oven, for nearly two hours. Rice Pudding, with Eggs. — Beat two or more eggs light, and stir them into a quart of milk, with a teaspoonful of salt, and a wineglass of rice, well washed ; put to it, two tablespoonsful of sugar, half a nutmeg, grated, and a tablespoonful of butter. — Bake one hour, in a quick oven. Small Puddings. — Beat six eggs, with six ta- 223 RICH LEMON PUDDING. • blesponnsful of wheat flour, and stir it into three pints of milk ; add a teaspoonful of salt ; butter six custard cups, and one pint bowl, and nearly fill them with the batter ; bake half an hour in a quick oven ; when done, turn the large one on the middle of a dish ; turn the small ones around it, and serve with wine sauce over them. Marrow Pudding. — Grate stale bread to fill a pint bowl, pour over it a pint of boiling milk ; when cold, slice into it a pound of beef marrow, very thin; add 'four well beaten -eggs, and a wineglass of brandy ; mix well together ; raisins, and cur- rants, may be added : boil two hours, and serve with brandy sauce. CocoANUT Pudding. — Grate half a pound of the white meat of a cocoanut ; work a pound of fine white sugar into six ounces of butter, beat six eggs light, then add them to the sugar and butter, sprin- kle the cocoanut gra.dually in, stir it well, add a wine-glass of brandy, and a teaspoonful of lemon extract, with half of a grated nutmeg; line a deep dish with a rich pie paste, put the pudding in, set it into a quick oven, roll some puff' paste thin, cut it in leaves ; when the pudding has been in the oven half an hour, take it out, make a wreath of the leaves around the edge, and return it to the oven for fifteen minutes, then serve. Sweet Potato Pudding. — Make the same as cocoanut; grate the potato after paring off the skin. Rich Lemon Pudding. — Grate lemons outside, and pulp and finish the same as cocoanut pud- ding. CHERRY PUDDING. 229 • Sponge Cake Pudding. — Take sponge cake ■which has become quite dry, grate it line, add enough hot milk to make it a batter ; put to it a bit of butter and some currants washed and dried ; line deep dishes with pie paste, put the mixture in, and hake in a quick oven for one hour. Beat the white of an egg with quarter of a pound of pulverized white sugar, and a wineglass of wine, until it is light and white, and will stand in a form, heap it on the top of each pudding or pie as soon as taken from the oven, and serve. Omlet for Desser'jt. — Beat six eggs light, add a teaspoonful of salt, and four or five maccaroons pounded fine, beat thera well together, fry as usual ; strew plentifully with sugar, and serve. Cream Custard. — Beat six eggs light, stir them into a quart of cream, sweeten with loaf sugar to taste, add half a nutmeg grated, and a teaspoon- ful of lemon or vaniha extract, or if preferred, peach water. Bake one hour in a quick oven, in a but- tered basin, with or without a bottom crust. Dried Currant Pudding. — One pound of cur- rants, cleaned and dried, one pound of suet chop- ped fine, half a pound of wheat flour or bread crumbs, half a nutmeg grated, one teaspoonful of ginger, and one teaspoonful of salt ; make it moist with milk, w^ork it well together, tie it in a pudding bag, and boil for two hours ; serve with wine or brandy sauce. Apples in Batter. — Pare and core several small sized apples, set them in a deep dish, make a rich batter, and pour it over them ; bake in a quick oven for one hour; serve with wine sauce. Cherry Pudding. — Make a batter the same as 230 CUSTARD FRITTERS. for apj)Ie pudding, with or without eggs, (see di- rections,) take the stems from a quart of sour cher- ries, stir tliem into the batter, tie it in a pudding bag, and boil two hours ; serve with butter and su^ar sauce. Ripe Currant Puddixg. — Make the same as cherry pudding. Huckleberry, Blackberry Pudding. — Pick the huckleberries or blackberries free from crushed berries or leaves, rinse them in cold water, and finish as directed for cherry pudding. White Pudding. — Beat two ens^s lifjht, and stir them to a pint of cream, add a. small teaspoon- tul of salt ; butter a tin basin or pudding pan, cut three slices quarter of an inch thick, from a baker's loaf; rinse in cold water, pick and stone quarter of a pound of raisins, la}^ them in the pan, cut 'the bread small, and put it on them ; pour the cream over, bake three-quarters of an hour in a quick oven ; turn it out, and serve with wine sauce. Rhubarb Fritters. — Strip off the outer skin from rhubarb stalks, cut them fine, and finish as directed for apple fritters. Custard Fritters. — Whip the yolks of three eggs with a tablospoonful of flour, half a nutmeg grated, and a small teaspoonful of salt, add half a pint of cream or rich boiled milk; flavor with a glass of brandy, or a teaspoonful of lemon extract or peach water, sweeten to taste, and bake in a buttered dish ; when cold, cut it in slices, cut each in small squares or diamonds ; make a batter of two eggs beaten very light, to a pint of milk, and CURRANT JELLY PUDDING. 231 flour, to make a thin batter; dredge the pieces of custard with flour ; put a tablespoonful of sweet lard or beef fat into a dripping pan, over the fire, put to it a saltspoonful of salt, and when it is boil- ing hot, take up one of the pieces with a spoonful of the batter, put it into the pan, then take another in the same way, and fill the pan, not too closely ; let them fry gently ; when one side is done turn the other ; serve with white sugar grated over. Jelly Fritters. — Make a batter of two eggs, a pint of milk, and a pint bowl of wheat flour or more, beat it light ; put a tablespoonful of lard or beef fat in a frying or omlet pan, add a saltspoonful of salt, make it boiling hot, put in the batter by the large spoonful, not too close ; when one side is a delicate brown, turn the other; w^hen done, tnke them on to a dish with a doyle over it, put a des- sertspoonful of firm jelly or jam on each, and serve. Jelly in Fritters. — Cut some firm jelly in slices; cut each slice in small squares or diamods, dip each into wheat flour or pulverized sugar, then" into a batter made as directed for jelly fritters, fry as therein directetl ; strew fine sugar over, and serve hot for dessert. Currant Jelly Pudding. — Make a rich pie paste, roll it out to quarter of an inch thickness, spread currant jelly as thickly over the whole sur- face within an inch of the edge; then roll or fold it neatly ; fold a pudding cloth about it, secure the ends and side and boil for two hours, unless very small ; serve with a sauce of butter and sugar ; cut it in slices across. Any sort of jell}', preserve or stewed fruit may bo made in this way 'SiZ JELLY PANCAKES. Currant Jelly Dumplings. — Make a rich pie paste, or one more delicate and healthful as directed tor apple dumplings; if pie paste is used, roll it to half an inch thickness ; roll theoiher paste thinner; cut it in rounds the size of a tea saucer, put a large tablespoonful of jelly in the centre of each, gather the outer edges and pinch them together, dip vour hand in flour and smooth over the outside ; lay each one, the gathered side down, on a floured dish ; when all are done, drop them in fast boiling water, which must be skimmed before putting them in ; cover the pot and let them boil three-quarters of an hour; take them up carefully with a skimmer and serve quickly with a cover over, and butter and sugar sauce. Cranberry jam, or any other, may be made in this manner, and it is delicious. Egg Pancakes. — Beat six eggs light with a pint bowl of wheat flour, add a teaspoonful of salt, and stir gradually into it enough milk to make a smooth, thin batter ; put an omlet pan over the fire and let it become hot, rub a hfi of sponge, dipped in butter, over the inside of the pan, and put in enough of the batter to run over it, as thin as a dollar piece ; shake the pan when you think one side is done enougli, and if you can, toss it up so as to turn it, if 3'ou cannot, use a pancake turner ; when both sides are a delicate brown, take it on a dish, put a little butter over, grate white sugar and a little nut- meg or cinnamon over ; fry another, lay on the first one, sprinkle it likewise, and so continue until you have enough ; send to the table hot for dessert or supper; cut it in quarters and serve.. Jelly Pancakes. — Make and fry the pancakes, as above directed ; when one is done and taken RATAFIA PUDDIXG. 233 on to a plate, spread jelh' orjam thinly over it, then roll it up like a scroll, lay a napkin on a hot dish, lay the pancake on, make until 3'oa have enough and serve. Bread Fritters. — To a quart bowl of stale bread broken small, put a quart of boiling milk, cover it for ten or fifteen minutes, when it is quite soft beat it with a spoon until it is smooth, add two well beaten eggs, half a nutmeg grated, one taMe- spoonful of brandy, a large spoonful of sweet butter and a small teaspoonful of salt ; beat it light, make an omlet pan hot, put in a bit of butter the size of a large hickory nut, set the pan over a gentle fire, put in the batter by the spoonful, or enough to run over the bottom of the pan, let it fry very gently; when one side is a fine brown turn the other, put butter and sugar with a little grated nutmeg over, or spread wine sauce over, put one above the other, cut them through in quarters, and serve hot. For a Pudding. — Make as directed for bread fritters, tie it in a bag and boil two hours ; serve with wine sauce. Ratafia Pudding. — l3oil a quart of cream, break half a pound of dry sponge cake, or Naples* biscuit, in pieces, and put it into the cream ; add a teacup of butter, a wineglass of wine, half a nut-; meg grated, and a quarter of a pound of fine white sugar ; take the skins from two ounces of shelled nlmonds, pound them to a smooth jiaste, with a lit^ tie lemon juice or brandy to keep them from oiling; when the- cream, etcetera, is almost cold, add to it the volks of four eggs, and the almond paste, beat . them well together, grate sugar over the top, and bake half an hour iu a quick oven. iJ34- EGG DUMPLINGS. TRANSP.^RE\T Pudding, — Beat ciohtcir^s light: put to them half a pound of butter beaten to a cream, stir in half a pound of finely powdered sugar, and half a nutmeg, add a small teaspoonful of lemon extract, set it over the fire, and stir it until it is thick, then set it to cool; rub a yjudding pan over with butter, put a strip of puff paste around the edge; put in the pudding, and bake half an hour ill a quick oven ; serve it hot. Small Curd Puddings. — Take four quarts of milk, make it warm, and put to it a tablespoonful of rennet water; when the curd is forn:ied, strain the whey from it, and put it intf) a mortar or earthen basin, beat half a pound of fresh butter with it, un- til it is well mixed, then beat the 3^olks of six, and the whites of three eggs light, and strain them to the curd, grate two small Naples' biscuit or a pen- ny roll, and stir them altogether ; butter small pans or cups, put in the mixture an inch deep, and bake twenty minutes in a quick oven ; when done, turn them out on a dish, and having blanched some al- monds, cut them in slijos, cut citron in slips, and stick them over the puddings, put liquid wine sauce over, and serve. Egg Dumplings. — INIake a batter of a pint of milk, two well beaten eggs, a saltspoonful of salt, and Hour enough to make a batter as thick as for pound-cake ; have a clean sauce-pan of boiling water, let the water boil fast, drop in the batter by the tablespoonful ; four or five minutes will boil them, take them with a skimmer on to a dish, put a' bit of butter and pepper over, and serve with boiled or cold meat ; for a little dessert, j)ut butter and grated nutmeg, with syrun or sugar BOILED WHEAT AND INDIAN PUDDlNa. 235 Gotham Pudding. — Beat four eggs light, add to them half a pint of milk, a teaspoon ful of salt, and a bit of saleratus the size of a small nutmeg, stir in enough flour to make a rather thick batter, add half a pound of currants clean washed and dried ; or a quarter of citron cut in slips, beat it until very light, then lie it in a pudding cloth, and boil one hour and a half; turn it on to a -dish, put wine sauce over, and serve. This pudding may- be boiled in a tin basin, or well buttered mould. Corn Meal Fritters, Without Eggs. — Take a pint bowl of yellow corn meal, put to it a tablespoon- ful of sweet butter, and a teaspoonful of salt, stir gradually into it enough boiling milk to make a thick baiter ; put a lablcspoonful of sweet lard with a salt- spoonful of salt, into a frying pan, let it become boiling hot, put in the baiter by the tablespoon ful, flatten it, out to an even thickness, and let it fry gently until one side is a rich brown, then turr the other ; when both are done, take them on a dish, and serve with a bit of butter and syrup, or sugar over. Corn Meal Fritters, With Eggs. — Beat three eggs light, and stir them to a pint of milk, add a teaspoonful of salt, and' enough yellow corn meal to make a thin batter; make some lard boiling hot in a frying pan, put in the batter by the spoonful, and fry each side a delicate brown ; serve willi butter and sugar, or syrup. Boiled Wheat and Indian Pudding. — Put a quart of warm water or milk into a vessel, put to it a large teaspoonful of salt, and half a teaspoonful of saleratus, dissolved in a little water; stir into it one pound of yellow corn meal, and a teacup ot S36 SOUPON, OR CORN MEAL PUDDING. wheat flour, add a tablespoonful of baker^s yeast, set it in a warm place for three or four hours, then add two well beaten eggs, stir them well into it; tie it in a pudding bag, and boil two hours with a sauce, or with butter and syrup. To Make Soupon, or Corn Meal Pudding. — Put two quarts of water into a clean dinner pot, or stew-pan, cover it, and let it become boiling hot over the fire ; then add a tablespoonful of salt, take off the light scum from the top, have sweet fresh yellow or white corn meal ; take a handful of the meal with the left hand, and a pudding stick in the right, then with the stick, stir the water around, and by degrees let fall the meal; when one hand- ful is exhausted, refill it ; continue to stir and add meal until it is as thick as you can stir easilv, oi until the stick will stand, in it, sti^ it awhile longer; let the fire be gentle; when it is done enough, it will bubble or puff" up; turn it into a deep basin ; this is eaten cold or hot, with milk or with butter, and S3'rup or sugar; or with meat and gravy, the same as potatoes or rice. This is the genuine way of making soupon, some- times called hasty pudding, whicli however, is a misnomer, few of the old Dutch, around Schenec- tady or thereabgur, would not be disturbed at hear- ing it called by other than its ancient name, suppon. An Englishman travelling through that vicinit}' a long time ago, chanced to stop at the house of &n old resident, and desiring refreshment, forthwith w;is set before him a generous dish of soupon, with milk to correspond, nnd bowl and spoon for opera- tion, which, bx-^ing quite hungrj^ he soon conmien- ced; the novelty recommending itself to his palate, he in(][uired its nam'% whereat the good housewife GREEN CORN PUDDING. 2>7 answered him sup-pon; the good natured traveller continued to do so for some time, when he again asked the name, sup-on being the answer, he re- newed the attack, and continued until nature re- volted at a further burden ; now rising with some degree of passion, or to say the least, exhausted pa- tience, he threw back his chair, seized his hat, and turning to the hostess with- — "I have done all I can, now if you will not give me the name, pray keep it," he dashed out of the house, the old lady scream- ing after him in no very gentle tones, " I tell you. sup-on !" Fried Soupon. — Make a soupon as directed, put it in a basin three inches deep ; when it is en- tirely cold, cut it in slices half an inch thick, and fry in a pan with hot lard or butter ; it, is served for breakfast, with meat and syrup. Dried Currant Fritters. — Make a batter of two eggs well beaten, with quarter of a pound of wheat flour, quarter of a pound of beef suet chop- ped fine, a wineglass of brandy, enough milk to make a rather thin batter, and a large teaspoonful of salt; add a quarter of a pound of raisins, stoned and chopped, and the same weight of currants, washed and dried ; fry in hot lard or beef drippings, as directed for fritters; when done, put a litde but- ter and grated nutmeg over, and a large s{)oonful of sugar, and serve hot ; they may be served with a wine sauce. Green Corn Pudding. — Grate the corn from three green ears, beat four, five or six eggs light, and stir them into a quart of milk ; stir in the gratea corn, with a large teaspoonful of salt, and half a nutmeg grated, and if liked,* a small teaspoonful of 238 GRATED COCOANUT. lemon extract or peach water, make it sweet, and bake for one hour in a hot oven. The sugar and ppice may be omitted in making, and wine sauce served with the pudding. Omelet Sour FLEE. — Beat six eggs, the whites and yolks separately ; put to the yolks four dessert spoonsful of white sugar powdered, and the yel- low rind of a lemon chopped very fine ; mix them thoroughly ; whip tlie whites to a high froth, and add them to the yolks ; put quarter of a pound of butter into the pan, over a brisk fire, and as soon as it is completely melted, pour in the mixture, stit it, that the butter may be completely incorporated with the eggs ; when it is so, put it in a buttered dish, and set it over hot embers' or ashes ; strew powder sugar over the top, and color it with a hot shovel or salamander ; this may be done in the oven. This may be served as soon as possible, as it soon falls, and so the appearance is spoiled. Omelet Souffle e, in a Mould. — Break six fresh eggs, separate the whites from the yolks, put with the latter, three spoonsful of white sugar pow- dered fine, a dessert spoonful of rice flour, and a teaspoonful of orange flower water; stir these well together ; whip the whites of the eggs to a high froth, and sti?' them to the yolks ; pour the mixture into a buttered mould, not much more than to half fill it, bake in a moderate oven for half an hour; when done, turn it on to a dish, and serve quickly. This omelet must be clear," and shake like a ;elly. Grated Cocoanut, a Dish of Snoiv. — Take a large cocoanut, break it in pieces, pare off the dark OMLETTE WITH SWEETMEATS. 230 outside, and throw them into cold water ; grate the white meat on a coarse grater, and with a broad fork, heap it on a flat glass dish; serve with jellies, jam, or tart preserves. Cranberry or currant jelly in a form, served with this, has a pretty appearance, and is a fine relish. To Make a Hedge Hog. — Take the brown skins from two pounds of shelled almonds, beat them to a paste in a mortar, moistening them occa- sionally with a little lemon juice or orange flower water ; beat the 3^olks and whites of seven eggs very light and stir them into a pint of cream with quarter of a pound of powder sugar, stir this grad- ually into the almond paste, put half a pound of fresh butter into a saucepan and set it over the fire ; when it is melted put in the mixture and stir It around, mixing it thoroughly until it is sufficiently firm, and moulded into a hedge hog ; stick it full of blanched almonds cut lengthwise in slips and set it in a dish, stir the yolks of four eggs into a pint of boiling cream, sweeten to taste and pour it around the hedge hog in the dish, let it become cold, then serve it as an ornamental dish for dessert or supper. Frothed Eggs. — Beat the yolks of eight and the whites of four eggs with a tablespoonful of water, a teaspoonful of salt and the juice of one lemon, with sugar to taste ; fry this aS an omlet, put it on a dish; whip the four remaining whites to a high froth with a pound of white sugar, flavor with lemon or vanilla, heap it on the omlet and set it before the fire or in an oven for a few minutes to brown. Serve for dessert or supper. Omelet with Sweetmeats. — Beat nine eggs, 240 BRANDY OR WINE SAUCE. the yolks and whites separately, jJut five tablespoon- fuls of fine white sugar to the yolks ; add a tea- spoonful of lemon extract or peach water, whip the whites to a high froth and slir them with the yolks ; put a teacup of butter into the pan, let it become hot, put in the omlet, draw it from the edges of the pan to the middle, and stir it so that it may be evenly done, shake it occasionally so as to free it from the pan ; wdien done, spread jelly or jam over, roll it in the form of a muff, strew powder sugar over, make it with a hot skewer, and serve for dessert. Omelet Glacee. — Whip some fresh eggs to a froth with a little salt, finel}'' shred lemon peel and five or six pounded macaroons ; beat thern well together, then fry as usual, sprinkle white sugar, brown with a salamander and serve. PUDDING SAUCES. Wine Sauce. — Beat quarter of a pound of sweel butter to a cream, add gradually to it quarter of a pound of fine white sugar and a wineglass of wine, with half a nutmeg grated ; continue to beat it until it is light and white, t^ien mould it in a neat form and serve. Brandy Sauce. — Make as directed for wine- sauce, substituting brandy for wine. Liquid Brandy or Wine-sauce. — To quarter APPLE SAUCE. 241 of a pound of butter put a quarter of a pound of sugar and a gill of brandy ; grate half a nutmeg into it, make it hot and serve. Or it may be beaten well toijether and served cold. Lemon Sauce. — Make as directed for wine- sauce, using" lemon in place of wine. Lemon and Syrup Sauce-. — To half a pint of syrup put the juice of two fresh lemons, simmer them together for fifteen minutes, then add half a nucmeg, grated, and a small teacup of butter ; stir it ajuooth. Serve with cornmeal or boiled rice puddings, or with batter or apple puddings. Sweet Sauce. — Work a teacup of sugar into a teacup of butter with a teaspoonful of Hour and half a nutmeg, grated ; when it is a smooth paste, stir gradually into it half a pint of boiling water, set it over the fire for ten minutes, stir it all the time, then turn it into a tureen and serve — with boiled batter or apple puddings. A glass pf wine may be added to this, or a lemon sliced thin and cut into dice ; put it in before putting it on the fire. Cranberry Sauce. — Wash a pint of cranber- iies, and pick out all imperfections, put them in a stew-pan, put a small teacup of water to them, put a large teacup of sugar over, cover them, and let them stew gently for nearly an hour, then add a teacup of butter to them, stir it in, and serve poured over boiled rice, or in a sauce dish. Apple Sauce. — Pare, quarter, and core quarter of a peck of rich tart apples, put them in a stew- pan, with a teacup of water; add some finely chopped lemon peel, and a large cup of sugar, grate 242 • CINNAMON SAUCE. half a nutmeg ovt.r, and cover the stew-pan ; let them stew gently for half an hour, then mash them fine ; add a teacup of butter, and serve with boiled rice, or boiled batter pudding. Rich Lemon Sauce, for Puddings. — Boil a fresh skin lemon in plenty of water, until a straw will penetrate it, then cut it in slices, and each slice in quarters; put to them and the juice, a tea- cup of sugar, and the same of butter, with a large teaspoonful of wheat flour worked into it ; put all together into a stew-pan, and stir in gradually ha^f a pint of boiling water; keep it over the tire for ten minutes, stirring it all the time, then serve with half a nutmeg grated over. Maple Sugar Sauce. — Scrape maple sugar, or grate it until you have a teacupful, put to it a teacupful of hot water, stir it until it is dissolved, let it simmer for a few minutes, then stir in a table- spoonful of butter, and serve with boiled rice. Cinnamon Sauce. — Make a sauce as directed for sweet sauce ; when nearl}'' done, stir in a des- sertspoonful of ground cinnamon. Or work together a teacup of butter and a teacup of sugar, with a large spoonful of ground casia or cinnamon; l)eat it until light and white, and serve with boiled rice or batter pudding. Sauce for Plum Pudding. — Take tliG yolks of three eggs, add a gill of cream, and three tablespoon- fuls of white sugar, set it over the fire, stir it until it is thick, then add a glass of brandy to it, stirring it all the time BAKING AND MAKING PIES, &C. 243 DIRECTIONS For BaJcing and MaJcing Pies, Tarts, Sfc, and a Fetv hints for the Economical. Be careful that the oven, whether of brick, or a range or stove, be perfectly clean, and free from any sugar or fat from anything which may have run over whilst baking. The delicacy of pastry depends as much upon the baking as the making, therefore strict attention should be paid to the following directions : PufF paste requires a quick even heat ; a hot oven would curl the paste and scorch it. Tart paste or short paste requires a degree less of heat. For raised or light crust, the oven may be heated as for puff paste. A brick oven must be thoroughly heated, that is, have a body of heat, else it will render pastry or cakes heavy ; this must be attended to before be- ginning to bake; tliere may be sufficient heat to raise, and yet not enough to finish baking. A range or stove oven is more easily managed ; it is necessary to have it thoroughly heated, and a well sustained fire to keep it so, for those things which require the greatest degree of heat ; those re- quiring less will be baked after these are done ; there should always be a good heat at the bottom ; some stove ovens are so well constructed, as to have a regular heat throughout. When baking with coal, if the fire is not brisk enough, do not put on more coal, but add a stick or two of hard wood, or if nearl}'^ done, put in a stick of pine wood. Tin summer ovens are very good for small things, 244 BAKING AND MAKING PIES, &C. such as cakes, biscuits, and custards, but such as require a body of heat, will not do well in them. The charcoal tor heating them should be in rather small pieces, and replenished a little at a time, as it burns away ; by this means you may have a steady and more regular heat. Sheet iron summer ovens are preferable to tin, and are heated in the same manner ; these are very convenient for small families. A few cents worth of charcoal will get a nice breakfast for five or six, if rightly managed; thus, after kindling a fire in the furnace, with a few bits of twisted paper or splintered pine wood, and small pieces of charcoal, nearly fill it with coal ; set a kettle of water over, then make out biscuit, short-cake, or corn meal bread, as you like ; the oven by this time is heated; put them in to bake ; two quarts of water will now be nearly boiling, put four even tablespoonsful of coffee in a coffee pot or bowl, add to it a little cold water, and a third of the white of an egg, mix it well together ; if it is in a coffee-pot, pour the boil- ing water from the teakettle 01*1 it; cover it, and set it over the fire for ten or fifteen minutes; then set it by for a few minutes to settle, or if it is mixed in a bowl, stir it into the boiling water, and finish in the same manner. After this is done, a small steak may be broiled or fried over the furnace in fifteen minutes ; or eggs may be boiled. The whole will require rather more than one hour. This is econo- my, where a fire is not required for other purposes during the day ; and as it is all done within the fire- place, the room in which it is done is not heated by it. A nice dinner may be cooked for a small family in this manner ; make a small bread pudding or custard, have a breast of veal or lamb, or a shoul- der, or any small piece ; prepare it, and set them FINEST PUFF PASTE. 245 side by side in the oven ; put vegetables in a pot over the furnace, or pee.led potatoes in with the meat, keep up a brisk fire for an hour, and the din- ner is done. Half a peck of charcoal will be enough for it. Finest Puff Paste, for Tuffs. — Heap one pound of flour in the centre of the paste-board, or slab, make a hollow in the centre, break one csfsr mto It ; then add a teaspoonful of salt, and a piece of butter the size of an egg ; mix these lightly to- gether, with a little cold water ; add the water, a little at a time, until the flour is made a nice paste ; work it together, and roll it out to half an inch thickness; then divide a pound of butter in six parts, spread one part over the paste ; then fold it, and roll it out again, until you can perceive the but- ter through ; then spread over another part, fold it up and roll out again, and so continue until all is used, and it has been through six turns. It is now ready for making in pies, puffs, or any other purpose ; and may be used immediately, or set in a refrigerator or ice box, or other cool place for a day or two, and be improved thereby. A marble slab, and rolling-pin, are Dest for pas- try, and much more durable ; after using them, wash off all the old paste, scrape them clean, wash them first with cold water, then pour scalding wa- ter over them, and wipe them dry. Have a hair sieve ready to sift any flour you may wish to use : this is but little trouble, or delay, and always best to sift flour. To gild pastry, wet it over when nearly done, with the yolk of an egg-, beaten with a little milk. Common Puff Paste, ybr Vies. — Put one pound of sifted wheat flour on the slab, or into an earthen basin ; make a hollow in the centre, work into it 246 LIGHT PUFF PASTE. quaiter of a pound of lard, and a ten spoonful of salt ; when it is mixed through the flour, add as much cold water as will bind it together ; then strew a little flour over the paste-board, or table ; flour the rolling-pin, and roll out the paste to half an inch thickness ; divide half a pound of butter in three parts ; spread one evenly over the paste ; fold it up, dredge a little flour over it, and the paste- slab, or table ; roll it out again, spread another por- tion of the butter over, and fold, and roll again ; so continue until all the butter is used ; roll it out to quarter of an inch thickness for pies. This paste is for the upper crust of pies, or to line tartlet pans, for shells for fruit, or presei"ves. Puff paste should not be used for the under crust of pies ; when not having space enough to rise, it becomes greasy and heavy, and consequently un- wholesome. Half a pound of shortening, worked into a pound of flour, with a teaspoonful of salt, and enough water to bind it, will make an under crust rich enough. A Light Puff Paste. — Have one pound of sifted flour, and the same weight of sweet butter ; work one-fourth of the butter into the flour, until it is like sand ; measure two teaspoonfuls of cream of tartar, and one of soda, rub it tlirough the seive ; put it to the flour ; add enough cold water to bind it, and work it smooth ; dredge flour over the paste-slab, or board, rub a little flour over the rolling-pin, and roll the paste to about half an inch thickness; spread over the whole surface, one-third of the remaining butter, then, fold it up; dredge flour over the paste-slab, and roliing-pin, and roll it out again ; then put on another portion of the but- ter, and fold, and roll again ; spread on the remain- ing butter, and fold, and roll for the last time. FAMILY PIE CRUST. 247 Paste Puffs. — Roll the paste to rather more than half an inch thickness, and cut it in cakes vvith a tin cutter, the size of the top of a tumbler ; then with a wineglass, or tin cutler of that size, mark the size of it in the centre of the lai'ger cake ; lay them on tins, wet the tops over with a brush, ■dipped in an egg beaten with a little sugar, bake in a quick oven for half an hour ; when done, take out the centre, and fill with jelly or jam. Serve for dessert or supper. Paste Tarts. — Roll puff paste to half an inch thickness, cut it in cakes the size of a tumbler ; cut the inside from one, leaving a. ring the width of a finger ; put it on one of the cakes, wet the top over ^ with the yolk of an egg, beaten with a little milk ; make several in the same manner, lay them on baking tins, and set them in a quick oven, for near- ly half an hour ; then put a tablespoon ful of jelly, or jam, or rich stewed fruit in the centre of each; strew a little fine sugar over, and return them to the oven for ten minutes. Family Pie Crust, Short. — Put a pound of sifted flour intp a bowl, work into it half a pound of sweet lard, or beef dripping, with a dessert- spoonful of salt ; when it is thoroughly mixed through, put to it enough cold water to bind it to- gether ; flour the paste-slab, or table, and rolling pin, take a part of the paste, and roll it to less than a quarter of an inch thickness. This will be quite rich enough for health or taste. A bit of volatile salts, the size of a small nutmeg, dissolved in a little hot water, and put to the paste, with the water to bind it, will make it more light and delicate. 243 CANELLONS. For the upper, or outside crust of a pie, roll the paste out thin, spread a bit of butter, half the size ■>f an egg, over it ; fold it up, roll it out again, and cover the pie. Sweet Paste Jelly Tarts. — Mixhalf a pound of flour, half a pound of fine white sugar, and half a pound of butter well together, with a bit of vola- tile salts the size of a pea, (dissolve it in about a tablespoonful of hot water ;) when ii; is all dissolv- ed and cooled, add it to the paste ; beat it smootli with a rolling-pin. then roll it out to nearly half an inch thickness ; cut it in cakes, the size of the top of a tumbler ; wet the top of each over with a lit- tle milk, an^ bake on tins, in a hot oven, for half an hour ; when done, heap a tablespoonful of jelly, or marmalade, in the centre of each ; grate sugar over and return them to the oven, for ten or fifteen min- utes. . Sugar Paste Cream Tarts. — To one pound of flour, put quarter of a pbund of sugar, and one beaten egg ; work it together with a little cold wa- ter, in which is dissolved a bit of volatile sails, hall the size of a small nutmeg ; roll it as thin as a dol- lar piece ; rub some small tin tartlet pans, and line them with the paste ; bake them ten minutes, then fill them with mock cream ; grate sugar over, and return them to the oven for a few minutes to brown the tops. Pufl" paste may be used instead of the above. Canellons. — Make a stiff" paste with a quarter of a pound of flour, half as much white sugar, and a teacupful of melted butter, and a teaspoonful of essence of lemon ; beat the paste well with a roll- ing pin, and roll it as thin as a dollar piece. CAKES A LA-POLANAISE. 249 Make little canes of card paper of about three inches in length, and one in diameter; butter the outside well, and wrap each in some of the paste, close it neatly on one side, and bake in a quick oven for ten or fifteen minutes. When they are done, and cooled a little, take out the paper, and fill them with jelly or marma- lade, or fill them with the mixture of which kisses are made. Canellon's Glaces. — Rollout some puff paste quite thin, to about eighteen inches square, and cut it into about twenty-four strips, have by you as many pieces of beach wood turned ; let them be about six inches long, three-quarters of an inch in diameter at one end, and not more than half an inch at the other; (or instead of wood, these may be made of card paper or tin,) rub them over with butter, moisten one side of the strips of paste, and wind one around each of the moulds; begin at the smallest end, so as to form a screw four inches in length ; lay them on baking tins, rather distant froin each other, and half bake them in a quick oven, then take them out; wet them over with beaten egg, roll them lightly in powdered loaf sugar, and return them to the oven for a few minutes, to give them a color ; as soon as you take them from the oven, remove the moulds, and lay them to cool. When wanted to serve, fill them with jelly or kiss mixture. Cakes a La-Polanaise, — Take puff paste, roll it a quarter of an inch thick, and cut it in pieces four or five inches square, gather up the four cor- ners of each, have ready some round moulds, dip ihem m warm water, and put them inside die cakes; then put them in a quick oven ; when they K* 250 RIIMARKS ON VIV. MAKING. are tnree parts done, Uike them out., and wash them over witli the hcaten wliite of an egg; sprinkle pow- dered sugar over, and finish baking. When done, take out the moulds, and fill the cakes with pre- serve, or jelly, or mock cream. Trifles. — Work one egg, and a tablespoonfui of sugar, to as much flour as will make a stiff paste, roll it as thin as a dollar piece, and cut it in small round or squares cakes, drop two or three at a time into boiling lard ; when they rise to the surface and turn over, they are done; take them out with a skimmer, and lay them on an inverted sieve to drain. When served for dessert or supper, put a spoonful of jelly on each. Nothings. — Break two or three fresh ecfgs into a basin, and work into them enough flour to make a very stiflT paste, roll it out to the thickness of a dol- lar piece ; cut them in small cakes, and finish the same as trifles. These make a very pretty dish; they may be served with jelly or jam, between each two. Remarks on Pie Making. — Pies for ordinary desserts are best to be made on plates of six or eight inches diameter, and when served with a variety of puddings, creams, etcetera, should be cul in six or more pieces. Pumpkin pies should be made on dishes flat at the l>ottom, nearly an inch deep, with nearly per- pendicular sides ; generally they should not be larger than a breakfast or dinner plate; l()r Thanksgiving dinner, pumpkin pie being the crowning dish of the feast, should be made on a dish so large, that each of the guests may be helped to a piece from one and the same pie, which may be orna- AI'PLK TAUT. 251 mentoJ for the occasion, as shall hereafter oe di- rected. INIince pies, for Christmas, should be distinjruish- ed by their size and ornaments, from those for or- dinary occasions. A New-Year's day table is not finished without its mince pies, which should be made small, not larger than tartlets, or made on the smallest tea or dessert plates, that they may be cut in two or four pieces. Apple pies should always be served with roast pig or goose. Apple Pie. — Rub a pie dish over with a bit of butter; line it with short pie crust rolled thin ; pare some rich tart apples, and cut them in stnall pieces ; fill the pie dish an inch thick, lay them evenly over ; if the apples are sour, use a teacup of sugar, to a quart bowl of cut apples ; strew it over them, then grate half a nutmeg over, strew a snltspoonful of salt evenly over, and half a teas[)Oonful of (ground cinnamon ; then cover with a paste or puflT paste crust ; trim off the edges with a sharp knife, cut a slit in the centre, or make it before putting it over the pie ; pass a gigling iron around the pie, half an inch inside of the edge, and bake for nearly an hour in a quick oven ; if they are quite small, half an hour will bake them. You may gild the tops by brushing them over with the yolk of an egf:, beaten with a little milk, before putting them in the oven, or when half done. Apple Tart. — Peel and slice some nice tart apples, and stew them, with a sm;dl teacup of water, and the same of sugar, to a quart of sliced apples ; add half a nutmeg grated, a saltspoouful of salt, and a little grated lemon peel, or lemon extract, 252 DRIED APPLE TART. or half ii teaspoonfiil ofcrovind cinnamon; scttbom to become cold; line some small pie })lrites with rich pie paste, or light puff'pasie, put in the stewed apples half an inch deep, roll ont some of the paste, wet it over slightly with the yolk of an egi^, beaten with a little milk, nnd a teaspoonful of sugar; cut it in strips the width of a finger, and lay it in bars or diamonds across " the tart; lay another strip around the edge, trim off the outside neatly with a sharp knife, and bake in a quick oven until the paste loosens from the dish. Dried Apple Pie. — Cut out all imperfections from tart dried apples, (a sharp pair of scissors is best for this purpose) then rinse ihern in cold water, put them in a vessel and put water over three inches more than to cover them ; let them stand one night, then put them over a gentle fire with the water in which they were soaked, cover them and let them stew gently ; boil a lemon in water mitil a straw will pierce the skin ; cut it in thin slices, or smaller, and put it to the apples with the juice from it ; add half a pound of clean brown sugar for each quart of apples, let them stew until they are soft, then turn them into dishes to become cold. Rub the pie dishes over with a small bit ot .sponge, dipped in butter, line them with pie-paste, put in the stewed apple half an inch thick, thinning it towards the edge ; roll an upper crust rather thin, cut three or four small slits each side of the middle and put it over the pie; trim them neatly with a sharp knife, and bake in a quick oven for three-quarters of an hour. Dried Apple Tart. — Prepare the apples, and make the same as for pie, with the exception of the RIPE PLUM PIES. 253 cover, instead of wliich, put strips of paste in bars or diamonds. Dried Peach Pie. — Prepare the fruit and finish the same as dried apple pie. Dried Peach Tart. — Make the same as directed for dried apple tart. Dried Plum Pie. — Wash dried plums in plenty of water, put them to soak at night in water to cover them ; in the morning put them to stew with the same water, put a pound of clean brown sugar to each quart of fruit, let there be plenty of hquid, if not enough, add hot water, cover them and let them stew until the syrup is rich, turn them into flat dishes to become cold. Cover a pie dish with paste, put in the stewed fruit and juice, half an inch deep, dredge a little wheat flour over, and cover with a rich pie or puff" paste crust ; bake three-quar- ters of an hour in a hot oven ; gild the top over with the yolk of an egg beaten v/ith a little milk, when half done, or grate white sugar over when served. Dried Plum Tart. — Prepare the fruit and finish the same as pie. with the exception of the upper crust, instead of which put strips of paste over in bars or diamonds, finish with a strip laid around the edge, trim off" the outside and bake half an hour in a quick oven, or bake until the crust loosens from the dish. Or, hue some small tartlet pans with tart paste, fill them with the stewed fruit, grate sugar over, and bake in a quick oven until the paste loosens from the pans. Ripe Plum Pjes. — Stew ripe plums with 254 SOUR CHERRY PIE. water to cover them, put a teacup of brown sugar, or more if they are sour, cover them :iru\ let them stew ijently until they are soft, then take them in fiat dishes to become cokl, and finish as directed for dried plums. Tarts may be made as directed fir dried phjms. Green Plums — require to be stewed as directed for ripe plums, with twice as much sugar. Green Gage Pies or Tarts. — Stew green gages as directed for ripe plums, grate a little nutmeg to them and finish as directed for dried plums ; green gages make delicious pies or tarts. Dried Cherries. — Rinse a quart of cherries, dried without the stones, in cold water ; put them in a stewpan or brass kettle with water, three inches more than to cover them ; cover the vessel in which they are and let them stew gently over a moderate fire for half an hour, then put a pound of brown sugar to them and let them stew f()r half an hour longer ; having lined the pie .dishes with paste, put in the cherries and juice half an inch deep, strew a small teaspoonful of flour over ; roll out an upper crust, enough to cover the pie ; make several small incisions on either side of the middle, cut a strip of paste the width of a finger, and lay it around the edge of the pie, put the cover over, trim off' the edge, even with the dish, with a sharp knife, and bake in a quick oven until the paste loosens from the plate ; about three-quarters of an hour \rill bake them. This is a fine pie ; the top may be gilded as directed, previously. Sour Cherry Pie. — Take the stems from fair ripe cherries, rinse them in a little cold water, line CRANBEKRV PIE OR TARTS. 255 a pie plate with famil\- pie-crust, put iu a layer of c'lierries 1o cover the surface, put in cold \v;iter to half cover them, dredge then} white with flour (if the cherries are small put two layeis of them) put a large teacup of clean brown sugar to a quart bowl of stemmed cherries, grate a little nutmeg over and cover the pie with a light puff paste or familv pie- crust; bake in a moderately quick oven until the pie loosens from the dish ; gild the top when half done, or grate sugar over when it is served. Peach Pie. — Peaches for pie rnay be ripe but not soft ; pare them, cut them up and finish as directed for apple pics. Unripe peacl^es may be pared and stewed as directed for apple tart, and baked in a pie or tart. Whole Peach Pie. — Take small sized peaches, not fully ripe, pare them without cutting them up ; line a dish with pie paste, hiy the peaches in close together, put in a little water, for a pie the size of a large dinner plate ; strew over a small teacup of sugar, dredge a small teaspoon ful of flour over, grate half a small nutmeg over, and a saltspoonful of salt, and cover the pie ; cut a slit in the centre, and bake for one hour in a quick oven. Cranberry Pie or Tarts. — Pick a quart of cranberries free from imperfections, put a pint of water to them, and put them in a stev^-pan, over a moderate fire ; put a pound of clean hrown sugir to them, and stew them gently, until :hey are all soft, then mash them with a silver spi. jn, and turn them into a dish to become cold, then make them in pies or tarts, and bake. Many per? >ris put flour in cranberry pies ; it is a great mistak , as it >-:om- pletely spoils the color of the fruit. 25n RnUBARB TART. LemOiN Pie. — Boil six fresh lemons in fair water until a straw will penetrate tlie skin, then take them out, chop them fine, and take out the pips ; to a pound of ii^ht brown sugar put a teacup of water; let it boil, skimming it clear until it is a nice syrup, then put in the lemon and set it to coo! ; cover a shallow plate with pie-paste, put in the Icmim, spread o\it to nearly the edge, cover with a paste, cut a slit in the centre and bake. Meringue Pie. — Tliis may be made by adding to a nicely made and baked tart, a nice whip, made as follows : to the white of a fresh egg, add two ta- blespoonfuls of finely pulverized white sugar, flavor with lemon, vanilla, or any other flavor, which may be liked, whip the same as for kisses, then with a knife lay it on tlie top of the tart, and shape it nicely off at the edges, then set it into an oven and close it for a few minutes until it is delicately browned. Rhubarb Pie. — Cut the large stalks off where the leav-es commence ; strip oflf the outside skin, then cut the stains in pieces half an inch long; line a pie dish with paste rolled rather thicker than a dollar piece, put in a layer of the rhubarb nearly an inch deep ; to a quart bowl of cut rhubarb, put a large teacup of sugar, strew it over with a salt- spoonful of salt, and half a nutmeg grated ; cover with a rich pie crust, cut a slit in the centre, trim off" the edsre with a sharp knife, and bake in a quick oven, until the pie loosens from the dish, lihubarb pies made in tl)is way, are altogether superior to those made of the fruit stewed. Rhubarb Tart. — Peel the stalks, and cut them GREEN CURRANT PIE. 257 in inch lengths ; to a quart bowl of pieces, put half a teacup of water, and a teacup of clean brown sugar ; cover it, and let it stew gently until it may be mashed, then make it fine with a spoon, add a saltspoonful of sah, and half a nutmeg grated ; line small pie dishes or tartlet pans, put in the stewed fruit nearly half an inch deep ; roll some paste to half an inch thickness, brush it over with the yolk of afi egg, beaten with a little milk, cut it in strips the width of a finger, and lay it across the pie; lay a strip around the edge, then trim it off even with the dish, and bake in a quick oven for a half an hour, or until the paste loosens from the dish ; these tarts may be baked without the strips across. HucKLE OR Whortleberry Pie. — Put a quart of picked huckleberries into a basin of water, take off' whatever floats, take up the berries by the hand- ful, pick out all the stems and unripe berries, and put them into a dish ; line a buttered pie dish with a pie paste, put in the berries half an inch deep, and to a quart of berries put a teacup of brown sugar, and half a teacup of water ; dredge a tea- spoonful of flour over, strew a saltspoonful of salt, and half a nutmeg grated over ; cover the pie, cut a slit in the centre, or make several small incisions on either side of it, press the two crusts together around the edge, trim it off neatly with a sharp knife, and bake in a quick oven for three-quarters of an hour. Ripe Currant Pie. — Make as directed for huckleberry pie ; use twice as much sugar, and a puff" paste crust. Green Currant Pie or Tarts. — Pick the 17 258 CREAM PIES. currants free from stems, stew iliem as directed for rhubarb tarts, and make in pie or tarts. Gooseberry Takts and Pies. — Take off the stems and blossom end ; washthein and stew them the same as rhubarb for tarts ; make them in pies, or make them in tarts ; strew a little sugar over, and bake. Green Grapes for Pies and Tarts. — Pick green grapes from the stems, and stew them with a pound of sugar, and half a pint of water, to a qnart bowl of graj)es ; add a saltspoonful of salt, and half a nutmeg grated, and finish. Huckleberries stewed with green grapes, make a nice pie ; allow a teacup of sugar for a quart of huckleberries. Blackberry Pie. — Pick the berries clean, rinse them in cold water, and finish as directed for huc- kleberries. Cream Pies. — Scald a quart of sweet cream, beat four or five eggs light, then stir them into the scalding cream ; add a saltspoonful of salt, a tea- spoonful of the extract of lemon or peach water, and half a nutmeg grated, if liked ; sweeten to tasle, (about two tablespoonfuls of sugar is enough,) have flat pie dishes, with nearly perpendicular sides, rub them over with a bit of sponge dipped iu melted butler, line them with pie j)aste rolled (jiiite thin, set them in a quick oven ti)r ten minutes, then put in the cream nearly to fill them, and bake fur half an hour. These pies, and also pumpkin and custard pies, may be very prettily ornamented, when half baked, with flowers, stars, or letters, cut from thin rolletJ RICE PIES. 259 paste ; if letters or love-knots are used, form them of narrow strips of paste ; the cream or custard must be firm, before these are put on, otherwise they will sink. CrsTARD Pies. — Boil a quart of milk, beat f(>ur or five eggs light, and stir them gradually into it, and finish as directed for cream pies. Custard Pie. a J^ahor Saving Pie, which makes ifs oimi Paste. — Beat four eggs with four des- sert-spoonsful of wheat flour, until they are light, then gradually stir into it a quart of milk ; add a saltspoonful of salt, and half a nutmeg grated, with sugar to taste ; (about two dessert-spoonsful is enough,) rub a square tin pie-pan over with a bit of butter, and put the mixture in nearly to fill it ; bake half an hour in a quick oven. This is a truly " Native American Democratic Citizen" pie, and being such, could it prove other than excellent? MofJK Cream Pies. — Make the cream as di- rected, (see mock cream,) and finish the same as cream pies ; bake them until nicely browned at the top. Rice Pies. — Pick and wash a wine-glass of rice, and boil it in a quart of milk until soft, then take it from the fire, having beaten three eggs light, stir them gradually into it ; add a small teacup of sugar, and a small nutmeg grated, with half a lea- spoonful of salt, and a small teaspoonful of extract of le mon or peach water, if liked. Line Hat pie dishes with pie paste, nearly fill them with the pie mixture, and bake half a* hour in a quick oven. - 260 THANKSGIVING PIE. Rice Flour Pie. — Make this pie as directed fol mock cream, using rice flour instead of wheat. Pumpkin Pie. — Cut up a nice cheese pumpkin, take out the seeds and stringy inside, pare off the rind, and cut the pumpkin small, then put it in a kettle with a teacup ot" water; cover the vessel, and set it over a gentle fire, until the pumpkin is soft enough to mash when lightly pressed ; then set a colander or sieve into a basin, take the stewed pumpkin into ii, and press it through into the basin with a ladle or wooden spoon ; when it is all rub- bed through, add to it milk enough to make a thin batler, to every quart of this batter put four well beaten eggs ; make it sweet, a small teacup of sugar, and a saltspoonful of salt, for each quart, is about what will generally be liked ; grate in a nut- meg, and a teaspoonful of extract of lemon, and some ground ginger, if liked. Line flat bottomed pie dishes with pie paste, and nearly fill them with the pumpkin mixture, lay a strip of paste around the edge, trim off the outside neatly, and bake three-quarters of an hour in a quick oven ; the top of the pie should be delicately brown. Ornament as directed for cream pies. A less number of eggs than is mentioned in this receipt, may be used; pumpkin pies are sometimes made without any eggs ; these are less delicate, as may be supposed. Thanksgiving Pie. — Prepare pumpkin pie mix- ture as directed in the last receipt ; take a very large flat pie dish with nearly perpendicular sides, and nearly an inch in depth ; the dish should be of earthen or tin and nealWy eighteen inches across; MINCE PIE MEAT. 261 rub it over with a bit of sponge dipped in melted butter, cover it with family pie-crust rolled a quarter of an inch thiclc ; cut a strip of paste, the width of a finger, and put it around the inside edge of the pie, then nearl}'^ fill it with the pie mixture, and put it in a moderately hot oven ; roll some puff paste to less than quarter i)f an inch thickness, brush it over with the yolk of an egg beaten with a little milk, and a leaspoonful of sugar, then cut it in small stars ; cut some of it in strips the width of a finger or a little narrower ; when the pie is half baked so that it is firm or set, lay it on the stars, at a little distance from the edge, and the same distance from each other ; put a lai'ger one in the centre ; of the strips of paste make letters to spell thanksgiving ; and put six on either side of the star in the centre, midway between that, and those on the edge, so as to form a curve around the centre ; cut a strip of the paste half an inch wide and put it around the edge of the pic, then return it to the oven, and let it remain for twenty minutes or more until it is nicely colored and the paste is cooked. To serve thanksgiving pie after the table is cleared for dessert, place the large pie in the centre, place around it, puddings, jellies, etc., making this the crown of the feast. Mince Pie Meat. — Take a nice tender piece of beef which is free from gristle, skin, or strings ; the tongue is used for making pies as is also a sirloin; the heart, head and skiits are also used for mince pies. The tongue or sirloin is best, put the meat in hot water to cover it; boil it gently until turning a fork in it will break it, set it to become cold, then lake out all the bone and gristle parts ; if the tongue is used, peel off the skin ; chop it very fine. DOMESTIC MINCE PIE MEAT. To Make Mince Pie Mixture. — Weigh two pounds (jflbe chopped ment, put to it two pounds .of suet i'vee fioni strings or sUin, and clioppod fine ; add two pounds ot" currants, picked, wasiied, and dried, nrid four pounds of peeled ;ind chopped rich tart apples, with the juice of two lemons, and the chop[)cd peel of one; a pint of sweet wine, and one large nutmeg grated, or a teaspooid'ul of ground mace, three poutjds and a half of sugar, quarter of an ounce of ground cloves, or alspice, and the same of cinnamon, and a large tablespoonful of salt ; mix the whole well together, put it in a stone pot or jar, cover it close and set it in a cool place for use ; mix it well t02;ether before usin^:. Mince Pies. — Line a pie dish with a nice puff paste, rolled to twice the thickness of a dollar piece (first having rubbed the dish over with a bit of sponge dipped in butter) put in the pie mixture half an inch tleep, and sjiread it to within a finger witlth of the edge ; roll out a puff' paste crust, turn a plate the size of the one on which the pie is made on to it, and with a knife cut the paste around, the size of the plate, then take the plate off', make three small incisions with the end of the knife on either side of the middle, take it carefully up, and cover the pie with it, press it lightly with the finger against the bottom crust, put it in quick oven for three-quariers of an liour; the top may be brushed over with the yolk of an egs: beaten with a little milk. Mince pies made in this way should be served warm. Domestic Mince Pie Meat. — Boil a nice piece of beef until lender; take out every bit of skin, bone, or gristle, and chop the meat fine ; to each pound of chopped meat, put of ground mace, cinnamon, and alspice, each a teaspooaful, with APPLE MINCE PIES. 263 half a tca.'poonfiil of ground cloves, and a large teaspoontul of sail ; put to the nneat enough syrup or molasses to make it moist, mix it well together, and pack it in a stone jar, dip a paper in brandy, and lay it over ; cover the jar, and set it in a cold dry place. This will keep all winter. To Finish the Pie Mixture. — Pare, core, and chop not very fine some tart juicy apples, put to them one-third as much of the prepared meat: stone one pound of raisins, and cut a quarter ot citron in small bits, add a gill of brandy, and enough sweet cider to make the whole quite wet; a peck of apples, pared and chopped with a quart bowl of the prepared meat, and the raisins, citron, and cider, as above mentioned, with a large tea- cupful of brown sugnr, is enough to make six or seven pies the size of a dinner plate; a teacupful of fine chopped suet may be added, if liked. To Make Mince Pies. — Rub pie dishes over with a bit of sprnge dip})ed in butter, and cover them with a family pie-crust, rolled quite thin ; put in the pie mixture half an inch deep, cover the pie with some of the paste, trim it off at the edge, cut a sht in the centre, press the upper against the under crust with your finger, bake three-quarters of an hour in a moderate oven. These pies may be kept three or four weeks in winter; when wanted, set one in an oven for ten minutes, or serve them cold. Apple Mince Pies. — One pound of well wash- ed and dried Zanle currants, one pound of peeled and chopped apples, one pound of suet chopped fine, one pound of moist sugar, quarter of a pound jf raisins stoned and cut in two, the juice of foui 264 BREAD, BISCUIT, ROLLS, &C. oranges and two lemons, with the chopped peel of one ; add of ground mace and alspice, each a leaspoonful, and a wineglass of brandy: niix them well together, and keep it closely covered in a dry cool place. Bake with two crusts, the same as mince pies. Mkringue Pik. — Make any nice rich tart and bake it, then having beaten the whites of two eggs with a quarter of a pound of Unely pulverized white sugar, until it may he moulded with a knife, lay it over the tart an inch or less thick, even the sides, and put it into an oven for a few minutes un- til it is slightly colored, serve hot or cold. These tarts should be made of preserves or jams or else fruits stewed very rich. DIRECTIONS For MaJcing Varieties of Bread, Biscuit, Rolls, Cakes, Sf'c. ^'c. Introductory Remarks. — An oven to bake well, should have a regular heat throughout, but particularly at the bottoni, without which, bread or cakes will not rise or bake well ; bread and cakes are as often spoiled in baking as in making. Br?acl or large cakes had better, if convenient, be sent to a competent family baker, if you have not a good baking oven. BREAD, BISCUIT, ROLLS, ScC. 266 Small cakes, such as tea-biscuit, rolls, jumbals, drop calxcs, etc., bake nicely in a tin or sheet iron summer oven; these should often be looked to, as those nearest the furnace will first be done ; when they are so, either turn the pan about, or re- move those that are done, putting the unfinished ones in their places, and fresh ones in place of them. For baking bread, plum cake, or other large cakes, have round tin pans with sides nearly per- pendicular. P'or cakes, line the pans with white paper, rubbed over with butter. Pans with nearly straight sides bake more evenly, and are more easi- ly iced than slanting sides. A brick oven for baking bread, should be as hot as you can bear to hold your hand in, whilst count- ing twenty or twenty seconds ; this is an established rule in most farm houses. Deijrees of healing ovens for baking, are — cool or slow heat ; moderate or gentle is a degree stronger than slow, and is like a hot breeze or breath ; a quick heat is hot, but not intensely ; a degree stronger is a hot oven ; still stronger is scorching hot, and fit for nothing but destruction. One accustomed tu baking, will readily under- stand what degree of heat is meant by the terms used ; one not accustomed, must need learn. In using volatile salts or saleratus for bread or cakes, it should be powdered, and dissolved with a little hot water before putting it into the bread or cakes. A bit of volatile salts the size of a small nutmeg, powdered fine and dissolved with a little hot water and added to a pound or sponge cake will insure a light cake ; it is much used by cake bakers ; car- bonate of soda may be used instead of this. The 2GG BREAD. BISCUIT, ROLLS, ETC salts is generally put with the beaten eggs, and beaten with them for ten minutes or more. Volatile salts should be kept in a glass bottle or iar, with a ground stopper. Saleratus or bi-carbonate of soda (which may be flsed in place of saleratus) maybe kept in a wooden box with a cover.; it must be kept perfectly dry, the least moisture will spread through and dissolve a large quantity. An earthen basin is best for beatinof en the first one, when cold, spread it with jelly, and having baked a third, lay it carefully upon it; serve cut in squares, or cut it round, and serve cut in wedge shaped pieces. Or having baked one of these cakes, spread half of it with jelly, lay the other half upon it; when cold, cut it in pieces three inches long, and one broad ; serve for tea or for evening parties. Common Jumbles. — One teacup of butter, two teacups of sugar, one teacup of sour milk or butter- milk, one small teaspoonful of saleratus, dissolved in a little water, one beaten egg, and half a nutmeg grated, use enough sifted flour to make it so as to mould in well floured hands, roll it Quarter of an inch thick, cut it in round cakes, make an opening in the centre with the finger, grate sugar over, lay them in pans or baking tins, and set them in a quick oven for ten or twelve minutes. Jumbles. — Three pounds of flour, one pound and a half of butter, oiie pound of sugar, and six well beaten eggs, add half a grated nutmeg, and a tea- spoonful of lemon extract, or a teaspoonful of ground cinnamon ; work it well together, then roll it out to eighth of an inch thickness,.. grate loaf sugar over, cut it in round cakes, make an aperture in the centre of each, lay them on tin plates, and bake ten minutes in a quick oven. Small Cakes. — Three eggs, three tablespoons- ful of butter, the same of sugar, three teacups of flour, one teaspoonful of lemon extract, and half a BISCUIT CAKES. 293 nutmeg grated, work these well together, roll it thin, cut it in small cakes or jumbles, and bake in a quick oven. Taylor Cakes. — Beat one pound of butter to a cream, put it to one pound and a half of flour, one pound of fine sugar, and four eggs well beaten ; add half a nutmeg grated, and a teaspoonful of car- roway seeds, work it well together, roll it thin, cut it in round cakes, and bake in a moderate oven ten or twelve minutes. Almond Jumbles. — Beat half a pound of butter to a cream, with half a pound of fine sugar, mix i* with a pound of flour, and quarter of a pound of almonds blanched, and shred small, or beaten to a paste with a little lemon juice ; work it well to- gether, then roll it eighth of an inch thick, cut it in small round cakes, .and bake in a quick oven ten or twelve minutes. Cinnamon Wafers. — Pound and sift six ounces of sugar, and put it with an equal weight of fresh butter, beaten to a cream, with an equal weight of sifted flour ; add half an ounce of ground cinnamon, and a small egiX, stir these well together in an earthen basin, add sufficient milk to make a thin batter; maice a griddle quite hot, rub it over with a bit of sponge dipped in soft butter, then lay on it a spoonful of the batter ; when one side is done turn the other, when both sides are a fine brown, roll it (still on the griddle) around a small stick, and so continue until all the paste is used. Sponge Cakes. — One pound of sifted flour, five eggs well beaten, half a pound of fine sugar, half a nutmeg grated, and a few drops of lemon extract 294 TircH STICK cake. or a teaspoonful of orange flower water, roll it tc quarter of an inch thickness, cut it in cakes the siz« of the top of a tumbler, and bake twelve or fifteen minutes in a quick oven. White Cakes. — Take half a pound of sifted flour, rub into it one ounce of butter, and quarter of a pound of fine sugar, add one egg, half a tea- spoonful of carroway seeds, and as much milk as will make it a paste ; roll it out to quarter of an inch thickness, or thinner, cut it in small round cakes, and bake on tin plates in a quick oven, ten or twelve minutes. One two-three-four Cak^ — One cup of but- ter, two cups of sugar, three cups of flour, and four eggs. Work the sugar and butter together, put it to the eggs, well beaten, then mix in the flour; add grated nutmeg ; flour the sake board or table, and roll the cake to rather more than a quarter of an inch thick ; stick each with a fork, and bake fifteen minutes in a quick oven. Spice Cakes. — Two pounds of sifted flour, three quarters of a pound of sugar, three quarters of a pound of butter, one tablespoonful of ground spices, one teaspoonful of salt, and two tablespoonsful of yeast; mix it to a nice dough with warm milk, cover it, and set it in a warm place for three hours ; then roll it thin ; cut it in small cakes, and bake ten or twelve minutes in a quick oven. These mav be fried as douo-hnuts. Rich Spice Cakes. — Take one pound and a half of flour, three quarters of a pound of sugar, three quarters of a pound of butter, and half a teacup of mixed spices ; work the butter, flour, and sugar y SOFT GINGERBREAD. 295 together with the spices, until thoroughly incorpo- rated ; roll it thin, cut it in small cakes, and bake in a moderate oven. Portugal Cakes. — One pound of butter worked into one pound of flour and one pound of sugar ; add a quarter of a pound of well-washed and dried currants, tliree well-beaten eggs, and a gill of brandy ; mix them well together, and bake in a quick oven. Spanish Cakes. — Two pounds of flour, three quarters of a pound of sugar, three quarters of a pound of butter, four eggs, well beaten, one tea- spoonful of ground cinnamon, and half a nutmeg, grated ; work it well together, roll it in thin sheets, and cut in fancy cakes with tin cutters, such as stars, leaves, hearts, &c. ; bake fifteen minutes in a moderate oven. Wine Cakes. — Mix eight ounces of flour with half a pound of finely-powdered sugar, beat four ounces of butter with two tablespoonfuls of wine; then make the flour and sugar into a paste with it, and four eggs, beaten light; add carroway seeds, and roll the paste as thin as paper; cut the cakes with the top of a tumbler, brush the tops over with the beaten white of an egg, grate sugar over, and bake ten or twelve minutes in a quick oven ; take them from the tins when cold. Soft Gingerbread, (Molasses.) — Take half a pint of sour milk or buttermilk, half a pint of mo- lasses, one teacup of butter, or salted lard, or beef fat, one large teaspoonful of saleratus, dissolved in a little hot water, two well-beaten eggs, half a QUtmeg, grated, a teaspoonful of ground cinnamon 296 PEARLASH CAKE. and a large spoonful of ground ginger; mix in sifted wheat flour, until it is a thick batter which you can stir easily with a spoon ; beat it well to- gether for some time, then pour it an incli deep in square tin pans, buttered ; bake half an hour in a quic oven : to ascertain whether it is done, try as directed in introductory remarks. Ginger Snaps. — Haifa pint of molasses, a quar- ter of a pound of brown sugar, carroway seeds and ground ginger, each a tablespoon ful, and a quarter of a pound of butter ; work the butter into a pound of flour ; work it altogether, and form it in cakes not larger than a dollar piece, on baking tins; bake in a moderate oven tweu'y minutes, when they will be dry and crisp. Soft Gingerbread, without Eggs. — Make as directed for soft gingerbread, omittiuG: the efjijs, and using two teaspoonfuls of saleratus instead of one ; dissolve it in a teacupful of warm water. Pearlash Cake. — Take half a pint of molasses, half a pint of water, half a teacup of butter, one teaspoonful of ground ginger, one teaspoonful of ground cinnamon, and an even full tablespoon of powdered pearlash ; dissolve it in the water ; put these ingredients together, then stir in as much sifted flour as will make a stiflT batter, beat it well for some time together; with a sponge dipped in soft butter, rub the inside of square tin pans, put in the cake mixture nearly an inch deep, and bake half an hour in a quick oven ; when the cake loosens from the sides of the pan, it is done ; it may be broken and eaten hot. This is a healthful cake for children, and extremely palatable to alL WIGS. 297 Molasses Cup Cakes. — Two cups of molasses, one cup of butter, one cup of milk, one teaspoonful of powdered saleratus dissolved in a little hor. water, one teaspoonful of lemon extract, half a nutmeg, grated, and two well-beaten eggs ; srir in, b}^ de- grees, enough flour to make it as stiff as jou can stir easily with a spoon, beat it Avell until it is very light, rub a two-quart tin basin over with a bit of butler, line it with white paper, and put the cake in it; bake forty minutes in a quick oven; try if it is done, by running a broom splint in at the thickest part ; if it comes out clean, it is done. This is a delicious cake. Honey Cake. — Three pounds and a half of flour, one pound and a half of hone}', half a pound of sugar, half h pound of butler, half a nutmeg, grated, a tablespoonful of ground ginger, and one teaspoonful of saleratus, dissolved in a little hot water; wprk it to a smooth dough, roll it a quarter of an inch thick, cut it in small cakes, and bake twenty-five minutes in a moderate oven. Ginger Nuts. — Into three pounds and a half of wheat flour work half a pound of butler; add half a pound of sugar and a pint and a half of molasses, half a nutmeg, grated, and a teaspoonful of ground ginger ; put to it a large teaspoonful of saieratus, dissolved in a little hot water ; make it a nice dough, roll it thin, and cut it in small cakes; put them on baking tins, and bake fifteen minutes iii a quick oven. Wigs. — Take half a pound of butter, half a pound of sugar, one pound and three quarters of flour, one quart of milk, and six eggs; make the milk warm, and melt the butler in it, beat thenri M* 29S COMMON CUP CAKE. verv li,2:Vit, then stir them into the milk, with half n gill of yenst; put tlie sugar and flour together, ann extract then add (juarter of a pound of sIicIUmI almonds, bhmched and beaten to a paste witli a httle white of egg ; beat the whole together until light and white ; line a square tin pan with buttered paper, put in the mixture an inch deep, and bake half an hour in a quick oven. When done take it from the pan, when cold take the paper off*, turn it upside down on the bottom of the pan and ice the side which was down ; when the icing is nearly hard mark it in slices the width of a finger, and two inches and a haU'long. CiTiiox Heart Cakes. — Beat half a pound of butter to a cream, take six eggs, beat th(^ whites to a frotli, and the yolks witii hislf a poimd of sugar, and rather mure than half a pound of sifted JJour, beat these well togt^thcr, adil a wine-glass of brandy, and quarter of a pound of ciiron cut in thin slips, bake it in small heart shaped tins, or a square tin pan, rubbed over with a bit of sponge dipped in melted butter, put the mixture in half an inch deep, bake fifteen or twenty minutes in a quick oven ; these are very fine cakes. Shred almonds may be used instead of citron. Webstek Cakes. — Mix a pound and a half of sifted flour with a pound of powder sugar, rub into it a pound of sweet butter, then ;idd ten well beaten esr^s, two tablespoonsful of rose or orange flower water, and two tablespoonsiul ol wu)e or brandy, with half a pound of well cleansed and (iried cur- rants ; beat the mixture until it is light and creamy, bake it in square tin pans, lined with buttered pa- per ; put the mixture in half an inch deep, and "bake in a quick oven fifteen minutes; when served DOVER CAKE. 305 cut it in squares or diamonds ; this c;ike rnay Idc iced, mark it as it is to be cut, before the icing is dry. Palo-alto Cakes. — Beat half a pounrl of butter to a cream, with half a pound of fine white sr.gar, put to it five well beaten eggs, a table spoon fVd of rose water, the same of brandy, half a nutmeg grated, and half a pound of sifted flour, beat it to- gether until vei-y light; line S(]uare tin pans with paper, rubbed over with a bit of sponge tlippeii in melted butter, put in tlie mixture half .in inch deep, and bake in a quick oven fifteen rijinutes, or twenty in a moderate oven ; when done, take it from the pans, turn them upside down, and set the cake upon them ; when the cake is cold, take off" the pa- per, cut it in small fancy shapes ; put a little red jelly in the centre of each piece, and with a small syringe, put a border of icing around it. Dover Cake. — Bent half a pound of butler to a cream, with a pound of fine white sugar, add hnlf a pint of milk, t()ur well beaten eggs, one wine-glass of rose water, a wine-glass of brandy, one nutmeg grated, a teaspoonful of ground cinnamon, and half a teaspoonful of saleralus, dissolved in a tablespoon- ful of hot water, beat in as much wheat flour as will make it as thick as pound-cake mixture, beat well after all the ingredients are in, line round or square tin pans with buttered paper, put the mix- ture in an inch deep in square, or an inch and a half in round pans, bake in a quick oven: half an hour for square pans, fbrt\'-five minutes for round basms. The addition of currants, raisins, and citron, to this cake, makes one which will keep for months, and improve. 30i SMALL POUXD CAKES. Washixgtox Cake. — One pound ami three qiiaiters of flour, one pound and a half of sugar, three quarters of a poutul of butter, four eijfjs, half a pint of sour milk, one teaspoonful of saleratus, d!S:?olved in a little hot water. Beat the sugar and butter together, add the milk and beaten eggs, then put in the dissolved salera- tus, and gradually stir in the Hour, wiih a wine- glass of brandy or wine, and a small nutmeg grated ; beat them well Kjgether. Make it in two round cakes, or bake it in square tin pans, in a quick oven, allow fifteen minutes if half an inch deep, thirty minutes if an inch deep, and forty-five if an inch and a half deep. To Bake Cakes. — Allow fifteen minutes for baking a cake which is half an inch thick or deep, and according as it may be thicker, allow fifteen minutes tor each half inch, in a quick oven; in a moderate or gentle oven, five minutes more for each half inch may be allowed ; in a sknv oven, half an hour would be required for each half inch. Small Pound Cakes. — One pound and a half of sifted flour, seven eggs well beaten, and two tea- spoonfuls of cream of tartar and one of soda, sifted in with the flour, one pound of flne white sugar, one pound of butter, and one teaspoonful of essence of lemon or orange flower water, with half a nutmeg grated. Beat the eggs light, beat the butter and sugar together, then put it with the eggs, and grailually add tlie flour, beat all together tor a few minutes, put it half an inch def^p in very small round tins. rubbed will) a bit of butter, and balugh at one thne. Loaf Cake. — One pound of butler benten to a cren.m,t\vo pounds oi"sugiir rolled line, three j^onnds of sifted whe.'il flour, six well benten eg<;s, three ten spoonsful of powdered saleratus. dissolved in a little hot water, one tnblespoonful of ground cinna- mon, and half a nutirieg grated, add one pound of currants, well washed and dried, one j)onnd of raisins stoned and cut in two ; work the whole W(,'ll together, divide it in three loaves, put them in but- tered i)asins, and bake one hour in a moderate oven. Loaf Cake. — Make either of the mixtures di- rected for douijhnuls, work into it one pound of cur- rants washed and dried, or a pound of raisins st()ned and cut in twf): bake in a moderate oven. When served, cut it in slices. Diet Biscuit. — Beat the yolks of four eggs for ten minutes, with half a pound of powdered sugar, and rather less flour, bent the whites and the yolks to a high froth, flavor with a teaspoonful of salt and essence of lemon or orange flower water, add the whites to the yolks, stir them gently together, and bake in small tins in a quick oven. FuENCH Tea Cake. — Beat ten egf^s to a high froth, dissolve half a teaspoonful of volatile salts, with a litde hot water, let it stand to cool, then put it to the eggs, and i)eat for ten minutes, add four ounces of powdered loaf sugar, and the same of sifted flour, beat them well together, line square tin SUGAR DROP CAKES. 311 pans with buttered paper, put in the cake mixlure, nearly an inch deep, and 1)0 ke in a quick oven. When served; cut it in squares. Drop Cakes. — Beat eight eggs very liglit with one pound of powdered sugar, and twelve ounces of flour ; flavor with lemon or rose, and half a nutmeg, grated; if the mixlure is not beat enough, the cakes will run into aach odier ; make them in small oblong cakes, on sheets of paper, grate sugar 'over each ; bake in a moderate oven ; when done, take them from the pa])er with a knife. Ai.iMOND Drop Cakes. — Tal, and put them to the almonds, then add sugar and. flour each an omice and a hidf; mix then) well together, strew sugar and flour in a tin plate, drop the tnixture from a spoon in smrdl cakes, let ti)et:i be an inch apart ; bake in a quick oven. Lemox Drop Cakes. — Grate the rinds from three large fresh skin lemons, put to it three heap- ing tablespoonfuls of white flue sugar and a table- spoonful of v.heat flour; work the whole together with the white of an egg ; make it in small balls on sheets of paper, the distance of an inch apart; bake half an hour in a slow oven. Sugar Drop Cakes. — Beat one pound of white sugar with the yolks of seven eggs, beat the whites often to a high frolh, mix one pound of sifted flour to the yolks and sugar, then stir in lightly the beaten whites; beat the whole well together; drop this mixture on buttered paper; bake in a quick oven, 312 RICH FRUIT CAKE. take them from the paper whilst hot, with a knife blade. CocoAXUT Sponge Cake. — Beat the yolks of six eggs with lialfa pound of sugar and a quarter of a pound of Hour, add a teaspoonful of salt, a tea- spoonful of lemon essence, and half a nutmeg, gra- ted ; beat the whites of the eggs to a froth, and stir them to the yolks, &c. and the white meat of a cocoa-nut, grated ; line square tin pans with but- tered pnper, and having stirred the ingredients well together, put ihe mixture in an inch deep in the pans; bake in a quick oven half an hour; cut it in squares, to serve with or without icing. Rout Drop Cakes. — Two pounds of flour, one pound of sugar, one pound of butter, one pound of currants, well washed and dried ; mix the whole into a stiff paste, with two eggs, one tablespoonful of rose-water, and one gill of brandy ; strew a tin plate with flour and powdered sugar, mixed ; put the paste on it in small cakes, and bake in a quick oven. Rich Fruit Cake. — Make a cake of one pound of flour, one pound of sugar, three quarters of a pound of butter, and ten eggs. First beat the yolks and sugar together, then add the flour and butter, l>eaten to a cream; and lasths mix in Hghtly the whites of the eggs, beaten to a high froth. Have a pound of raisins stoned and cut in two, two pounds of currants well washed and dried, one pound of citron cut in slips, mace and ciiiii;;- rnon, each a tablespoonful, and a. gill of bra:!(i'. ; strew a ijuarter of a pound of flour over the cur • rants and raisins, then stir all into the cake ; lino WEDDING CAKE. 313 round tin basins with buttered paper, fill them two inches deep, then bake in a quick oven one hour. ■rhis cake is better for keeping several weeks or monlhs. Mrs. Madison's Wuim. — Two pounds of flour, two pounds of sugar, two poinuls of butter, beaten to a cream, twelve eggs, the yolks beaten with the sugar and the wliiit's beaten to a high froth, two wineglasses of braudv in which rose-leaves have been steeped, two nutmegs, grated, one leaspoonful of saleralLis, dissolved in a tablespoonful of hot water. Beat the whole well togetlier until it is light and creamy, then add two pounds of raisins, stoned and chop[)ed ; strew a teacup of flour over them before putting them in the cake; line round basins with buttered paper, and put the cake mix- ture in an inch and a half deep ; bake in a quick oven. This cake will keep good for three months. Wedding Cake. — One pound of flour, nine eggs, the whites and yolks beaten separately, one pound of butter beaten to a cream, one pound of brown sugar, one teacup of molasses, nutmegs grated, or ground mace, one ounce, one teaspoonful of ground alspice, one teaspoonful of cinnamon, and a gill of brandy ; beat this mixture well. Having picked, washed, and dried three pounds ofcurrants, and stoned and cut in two three pounds of raisins, strew half a pound of flour over them ; mix it well through, and stir them with a pound of citron, cut in slips, into the cake. Line round tin pans with buttered paper; put the mixture in an inch and a half or two inches deep, and bake in a moderate (>\en an hour and a half or two hours. See directions for icins^ a cake. N 314 RICH BRIDE-CAKE. Plum Cake. — Make a rake of two cups of butter, two cups of tuolas?<'s, one cup of" sweet milk, two eggs, well l)eaten,one teaspoonful of powdered saleratus, dissolved with a little iiot water, one teaspoonful of ground mace or nutmeg, one tea- spoonful of ground alspice, a tahlespoonful of cin-' narnon, and a gill of brandy ; stir in flour to make a batter as slifl' as may Ite stirred easily wiih a spoon: beat it well until it is light, then add two pounds of raisins, stoned, and cut in two, two pounds of currants, picked, washed, and dried, and half a pound of citron, cut in slips. Bake in a quick oven. This is a fine, rich cake, easily made, and not expensive. To Clean Currants for Cake. — Pick out all the sticks and stones, put the currants in a })an, and more than cover them with water; rub them between 3-our hands, take them up by the handful, pick out an}'' imperfections, and put them into another pan ; when all are done, cover them with water, shake them about, take them up in the band, press the water from them, and sj)read them on a thickly folded ck^th, lay them in the sun or near the fire to dry ; turn them and spread them, that they may be thoroughly dried. Keep them in glass jars or boxes lined with paper. Some dried currants require only to be picked over, rinsed in one water, and dried. Rich Bride-Cake. — Take four pounds of sifted flour, t'our pountls of sweet fresh butter, beaten to a cream, and two pounds of white powdered sugar; take six eggs for each pound of Hour, an ounce of ground mace or nutmegs, and a tal)lespoonful of lemuii extract or orange-liower water. SCOTCH CAKE. 315 Wrish through several wnters, and pick clean froii) grit, four pounds of currants, and spread them on a folded cloth to dry; stone, and cut in two, four pounds of raisins, cut two pounds of citron in sh[)s, and chop or shce one pound of blanched ahnonng. — Put into a preserving pan as many pounds of sugar as you wish ; to each pound of sugar put half a pint of water, and the white of an egg to e\erv f<)ur pounds; stir it together until the sugar is dissolved ; then set it over a gentle fire ; stir it occasionally, and take off the scum as it rises: after a few boilings up, the sugar will rise so high as to run over the side of the pan ; to prevent which, take it from the fire for a few minutes, when it will subside, and leave time for skimming. Repeat the skimming until a slight scum or foam only will rise ; then take off the pan, lay a slightly wetted napkin over a basin, antl then strain the sugar through it. Put the skimmings into a basin; when the sngar is clarifietl, rinse the skimmer and basin with a glass of cold water, and put it to the scum, and set it by for common purposes. To Bottle Fruit. — Cherries, strawberries, sliced pine-apple, plums, apricots, gooseberries, &c. may be js reserved in the following manner — to be used the same as fresh fruit. Gather the fruit before it is very ripe ; put it in wide-mouthed bottles made for the purpose ; fill them as full as they will hold, and cork them tight; seal the corks ; put some hay in a large saucepan, O* 346 TO PRESERVE PINE-APPLES. set in the bottles, with hay between them, to prevent their touching ; then till the saucepan with water to tlie necks of the bottles, and set it over tlie fire until the water is nearly boiling, then take it off; let it stand until the l)otiles are cold, then keep them in a cool place until wanted, when the iVuit will be found equal to fresh. To Preserve Pine-Apples withont Cooking. — The best y^ine-apples for preserving are those known as the sugar-loaf and bird's-eye ; these are richer in flavor, and the coat or skin being less rough, they are less troublesome to pare ; they should not be very ripe. Pare ortthe rough outside of the pine-apple, and cut it in thin slices, (not much thicker than a dollar- piece ;) have ready a pound of finely-ground white sugar ibr each pound of fiuit ; put sugar half an inch deep at the bottom of a small glass jar, then put in a layer of sliced pine-apple nearly an inch deep; on that put sugar as thick as at first, press it down with a spoon as closely as possible ; then another layer of pine-apple, then one of sugar, and so continue until the jar is full — sugar being the last. Put closely-fitting corks in the top, and dip them in melted sealing-wax ; set them in a cool dark place until cold weather; or the jars may be se- cured by pasting tissue-paper, wet with melted sugar, over first; then put a closely-fitting tin cover over. Many persons use more than a pound of sugar for a pound of fruit. One pound will be found suf- ficient. Pine-apples preserved in this way, have much the taste of brandy fruit. Thev are much liked. Pine-apples bottled as before directed, should PINE-APrLE JELLY. 347 be served with sugar strewed over, the same as fresh I'ruit. Pixe-Apple Preserve. — Twist off the top and bottotii, and pare oft' the rough outside of pine- apples ; then weigh them and cut them in shces, chips, or quarters, or cut them in four or six, and shape each piece hke a whole pine-apple; to each pound of fruit put a teacup of water; put it in a preserving kettle, cover it, and set it over the tire, and let them hoil gentl}^ until they are tender and clear; then take them from the water, l)y sticking a Ihrk in the centre of each slice, or with a skim- mer, into a dish. Put to the water, white sugar, a pound for each pound of fruit ; stir it until it is all dissolved ; then put in the pine-npple, cover the kettle, and let them boil gently until transparent throughout ; when it is so, take it out, let it cool, and {)nt it in glass jars: let the syrup boil or simmer gently until it is thick and rich, and when nearly cool pour it over the fruit. The next day secure the jai's as before directed. Pine-a])ple done in this way, is a beautiful and delicious preserve. The usual manner of preserv- ing it, by putting it into the syrup without first boil- ing it, makes it little better than sweetened leather Pine-Apple Jelly. — Take a perfectl}' ripe and sound pine-apple, cut off the outside, cut it in small pieces; bruise them, and to each pound put a tea- cup of water ; put it in a preserving-kettle over the fire,«cover the kettle, and let them boil for twent}' minutes; then strain it, and squeeze it through a bit of luuslin : fijr each pound of truit take a pound of sugar, put a teacup of water to each pound ; set it over the fire until it is dissolved ; then add the pine-apple juice : for each quart of the s^rup, o4S WHOLE PINE-APPLES. clarlf}' an ounce of the 1 est isinglass, and stir it in; let it boil, until by taking some on a plate to cool, you find it a stiff jelly. Secure it as directed. To Preserve Whole Pine-Apples. — Get small sized pine-apples, not perfectly ripe ; twist off the green top ; pare the fruit vieatly with a sharp small knife, and with care take out the tough centre, run- ning from top to bottom ; take fiom the green top all but five or six of the inner leaves, and put them and the pine-apples into a preserving kettle; put to them half a pint of water for each pound of fruit ; cover the kettle close, and set il over a moderate fire ; when thev look a unitcirm color, and are tender, take ihem carefully on a flat dish: throw a napkin over them ; to the water in which they were boiled, put a pounil of double refined sugar to each pound of fruit; stir it until it isdissolven boiled with the fruit, may be con- sidered an improvement; one lemon is enough for several pounds of fruit. Crab apples may be preserved whole, with only half nn inch of the stem on ; three quarters of a pound of sugar for each pound of fruit. To Preserve Apples. — Pare and core, and cut them in halves or quarters, take as many pounds of the best brown sugar, put a teacup of water to each pound ; when it is dissolved, set it over the fire, and when boiling hot, put in the fruit, and let it boil gently until it is clear, and the syrup thick, take the fruit with a skimmer on to flat dishes, spread it to cool, then put it in pots or jars, and pour the jelly over. Lemons boiled tender in water, and sliced thin, may be boiled with the apples. To Preserve Pippins in Slices. — Take the fairest pippins, pare them, and cut them in slices quarter of an inch thick, without taking out the cores ; boil two or three lemons, and slice them with the apples ; take the same weight of white sugar, (or clarify brown sugar,) put half a gill of w^ater lor each pound of sugar, dissolve it, and set it over the fire; when it is boiling hot, put in the slices, let them boil very gently until they are clear, then take -them with a skimmer and spread them on flat dishes to cool; boil the syrup until it is quite thick, put the slices on flat dishes, and pour the syrup over. These may be done a day before they are wanted ; two hours will be sufficient to make a fine dish fur dessert or supper. Apple Jelly. — Pare and core tart, juicy ap- ples, and cut them small, put to them a little water, APPLES IN JELL'S. 357 and boll them in a covered vessel until they aic soft, and the liquor glutinous, then strain them with- out squeezing, put one ])oun(l of white sugar to each pint of juice, flavor with lemon extract, and boil until by cooling some in a saucer, you find it a fine jelh^ strain it through thin muslin into moulds. Put sugar and grated nutmeg to the apples, from the jelly bag, and stew them to a thick marmalade. Orange Jelly. — Put one quart of water into a sauce-pan with quarter of a {jound of hartshorn shavings, or two ounces of isiiiglass bi^oken small, boil it gently until it is a. strong jelly ; take the juice from four large oranges, and two fine lemons, and half the yellow rind from one orange and one lemon, pared thin, put them to the jelly, and maice it sweet with loaf sugar, tlien beat tlie whites of four eggs to a high froth, mix it in, and let it boil for ten minutes, then run it through a jelly bag once or twice, until it is perfectly clear ; put it in thncy moulds. When you wish to serve it, set the mould for a few seconds in a pan of hot water, turn a fiat glass or china dish over the mould, reverse it with the mould upon it, and if the jelly does not immediately loosen, give it a smart tap with the hand. Apples in Jelly. — Pare a dozen Spitzen- burg apples, and core them with an apple corer or sharp fruit-knife, without cutting them open ; put them in a preserving kettle with one or two lemons, with Avater to cover them, boil them very gently, until they are a i\ne color, and tender, then take ihem carefully up with a sUimmer ; take half a pint of the water in which they were boiled, and half a pound of loaf sugar, let it boil, cut the lemons in thin slices, and put them with the apples into the syrup ; let them boil very slowly, until the ap- 358 CANDIED ORANGE OR LEMON PEEL. pies arc clear, then take them into aflat gloss Ahh lay a slice of lemon on ihe top of each apj)le ; boil the syrup until it is thick, and pour it over them, or dissolve half an ounce of isinglass, antl stir it into the syrup, let it Ijoil for five minutes, try some in a saucer, if it is thick enough, strain it over the ap- plet., if not, boil it a little longer first. This requires but a short time to make, and is a highly ornamental dish for dessert or supper table. Marmalade. — This or jam may be made of al- most any ripe fruit or fruits, boiled to a pulp, with a little water; the best, however, are peaches, quinces, apples, oranges, and cranberries, &c. It is usually made, when of ripe fruits, (straw- berries or raspberries, f«ir instance,) by crushjng fruit and sugar (half a pound or three quarters to a pound of fruit,) together, and boiling it over a gen- tle fire, to a jellied mass ; when done, put it in glass or white earthen ware small pots, and when per- fectly cold, cover as diiected for jelly. Candied Orange or Lemon Peel. — Boil the rind from thick skin oranges or lemons, in })lenty of water, until ihey are tender, and the bitterness is out; change the water once or twice, if necessary. Clarify half a pound of sugar with half a cup of water for each pound of peel ; when it is clear, put in tlie peels, cover them, and boil them until clear, and the syrup almost a candy ; then take them out, and lay them (^n inverted sieves to drv, i)oil the syrup with adilitional sugar, the;i put in the peels, stir them about until the sugar candies around them ; then take ihem on to a sieve, and set them into a warm oven, or beliue a fire; when periccily dry, pack them in a wooden box, with tissue paper between. PRESERVED PEACHES. 359 To Caxdy P'ruit. — After peaches, plumbs, citron, or quinces have been preserved, tai^e it from the sjnup, drain it on a sieve ; to a pound of loaf sufjnr, pnt half a teacup of water, when it is dissolved, set it over a moderate fire, when boiling hot, put in the fruit, stir it continually, until the sugar is candied about it, then take it upon a sieve, and dry it in a warm oven> or before a fire ; repeat this two or three times if you wish. To Preserve Peaches. — Peaches for preserv- ing may be ripe but not soft; cut theni in halves, take out the stones, and pare them neatly ; take as many pounds of 'white sugar as of fruit, put to each pound of sugar a teacup of water ; stir it until it is dissolved, set it over a moderate fire, when it is boiling hot, put in the peaches, let them boil gently until a pure, clear, uniform color; turn those at the bottom to. the top, carefully with a skimmer several times ; do not hurry them ; when they are clear, take each half up with a spoon, and spread the halves on tlat dishes to l)ecome cold ; when all are done, let the S3'rup boil until it is quite thick, pour it into a large pitcher, and let it set to cool and settle. When the peaches are cold, put them carefully into jars, and pour the syrup over them, leaving any sediment which has settled at the bottom, or strain the syrup. Some of the kernels from the peach stones may be put in with the peaches whilst boiling. Let them remain open one night, then cover as directed. When brown 5ugar is used, it is necessary to clarify it; put to each pound of it a teacup of wa- ter, and for every four pounds the white of an egg', stir it until the surar is all dissolved, then set it over 360 PEACHES, WHOLR the fire, continue to stir it until it is hot, take off the scuui as it rises ; should it boil so fast as to be in danger of running over, set it off the fire for a few minutes ; continue to boil and skim it until clear and only a light foam rises ; it is then ready for the fruit. Peaches will keep perfectly well with seven pounds of sugar to ten of fruit; boil the syrup quite thick. It is best to do but a few at a time, being less fatiguing and more likely to be carefully done, that they may not be crushed in boiling; peaches should not be boiled so much as to lose their shape. Peaches, whole. — Punch the stones from free- stone peaches thus : cut around the stem end, then insert a two-pronged fork at the other end, and with it press the stone out, then pare them neatly ; lo as many pounds of white sugar as of peaches put an equal number of teacups of water, set it over the fire, stir it until hot, then put in the fruit ; let it boil very gently until they are clear, and the syrup quite thick, then take them up one at a time very carefully with a large spoon, and lay them on flat dishes to become cold ; let the syrup boil a little longer, then turn it into a pitcher to cool and settle ; put the peaches into whatever you intend keeping them, and drain the S3^rup carefully off from any sediment over the fruit. When perfectly cold, cover them as directed. It is best to do but few pounds at a time. Or, having stoned and pared the peaches, make the syrup, and pour it boiling hot over them ; let them remain until the next dav, tlien put them into a preserving-kettle over a gentle fire, let them boil slowly until they are clear and the syrup rich ; then take them on to flat dishes and set them to PEACHKS, BRANDIED. 361 become cold ; crack some of the stones, take the meats from them, take off the brown skin, and [)ut thetn in the syrup, boil it quite thick ; let it setde and cool a little, put the peaches into ajar or pot, pour the syrup over, leaving in the pitcher whatevei may have settled at the bottom. The next day, cover as directed. Cling-stone peaches may be preserved whole, without taking out the stones. Pour boiling water over ripe but not soft cling- stones, to cover them, cover the dish with a thickly- folded towel until they are cold, then peel off the skins; prepare the syrup, and finish as directed for whole peaches. Brandy Peaches. — Choose fine ripe but not soft cling-stone peaches, brush off the down, put them into a tureen ant! pour boiling hot water over them, cover them with a thickly-folded cloth for half an hour; when they are neaily cold, pull off the skin ; if it will not come off readily, pour over more hot water; make a syrup of half a pound of sugar for each pound of peaches, with a teacup of water for each pound of sugar ; when it is boiling hot, put the peaches in, let them boil for a short time, then take them out to cool; boil the syrup quite thick, add to it an equal measure of white brandy, and pour it over the fruit ; when perfectly cold, secure it as directed for preserves. Peaches, Brandied. — Take white peaches, free-stones, brush or wipe the down from thenj, stick each with a large needle in several places, and put them in cold water to cover them ; when all are in, put the kettle over a moderate fire, and keep it scalding hot, ^vithout boiling, until the fruit will give to the touch ; then take them with a P ^6^ PEACH JELLY. skimmer carefulh'- into cold water, niul let them remain ten minutes ; alter wiiich, drain ofl'tlie wa- ter, and cover them with other; let them remain for ten or litieen minutes, then drain it ofl" again, and cover lastly with cold water ; after they have remained awhile, drain off the water, and put them in bottles. If any of the fruit is in the least degree broken or bruised, lay it aside, as it would spoil the rest. Take three quarters of a pound of sugar for each pound of peache?;, put a teacup of water to each pound of sugar, and set it over the fire; boil it until it is thick, tfien put with it an equal measure of white brandy, mix it together, and pour it over the fruit. Peach IMarmalade. — Peel ripe peaches, stone them, and cut them small; weigh three quarters of a pound of sugar for each pound of cut fruit, and a teacup of water for each pound of sugar ; set it over the fire ; when it boils, skim it clear, then put in the peaches, let them boil quite fast ; mash them fine, and let them boil until the whole is a jellied mass, and thick, then put it in small jars or tumblers ; when cold, secure it as directed for jellies. Half a pound of sugar for a pound of fruit, will make nice marmalade. Peach Jelly. — ^Take the late yellow mealy peaches, pare them, and cut them small, mash them iine, and put them over the fire, with a teacup of wa- ter for each pound of fruit ; stew them for a while, then put them into a jelly-bag, and gently press and wring all the juice from them ; add to each pir.t of juice a i)0und of loaf sugar ; when it is dissolved, set it over the fire, and let it boil, until by c^)oling some in a saucer, you find it a nice jelly. Less than a PEACH PRESERVES. 363 pound of sugar may be used for each pound of fruit. Marmalade is generally preferred lo the jelly of penches. Another way to make peach jelly, is to stew the peaches with a pint of water for each pound of iVuit ; boil until it is soft, then strain the liquor from the peaches ; to each pint of the liquor, put a pound of loaf sugar a nd half an ounce of isinglass, dissolved ; or some apple jell3^ Let it boil up once, then strain it into moulds. Apricots. — These ma\- be preserved in any of the several ways directed for peaches. To Dry Peaches. — Take ripe but not soft peaches, pare them, and take out the stones, and cut them in halves or quarters, or smaller ; spread them on flat dishes or boards, and set them where the sun will shine all day upon them ; take them in at dusk or sunset; they should not be put out when the weather is damp or cloudy. Peaches dry nicely in an oven after the baking is done. Turn peaches whilst they are drying, that they may dry quickly and perfectly, else they will be- come musty. Keep them in bags tied closely, and hung up. To Dry Apples. — Apples may be dried in the same manner; pare off' every particle of the skin, and take out all the core ; dry them where no dust may come to them. The best apples for drying, are those too sour to use in any other way. Peach Preserve. — Pare, and cut in halves, ripe 364 STKAWBERIllES PRESKRVED. penches, and dry tliem in a hot sun or warm oven for Iwo (la_ys ; then weigh thein, and make a syrup of one pound of sugar (or three of fruit ; put a tea- cup of water to each pound of sugar, and the white of an egg to four pounds ; stir it until it is dissolved, then set it over the fire, boil and skim until only a light foam rises, then put in the fruit, and let it boil gently until the syrup is thick and the fruit clear ; put in some of the kernels from the stones ; when it is perfectly cold, secure it as previously directed. A piece of paper to lit the inside of the pot or jar, dipped in thick sugar syrup, and laid on the top of [he preserve, before closing the jar, will keep them nicely. Where the fruit is very plenty, this is a safe and excellent way to preserve it either for table or tarts. The fruit must be cooked slowl}^, and for a long time. This receipt was obtained from one who prac- ticed it for years, and found the fruit perfectly good for one 3'ear. Preserves intended for keeping, should not be disturbed before cold weather. Strawberries Preserved. — Strawberries for bottling or preserving, except for jam, should be ripe, but not in the least soft. Make a syrup of a pound of sugar for each pound of fruit. The sugar should be double re- fined, although refined sugar does very well : the only difference is in the color of the preserve, which is not so brilliant as when done with other than crushed or loaf sugar. To each pound of sugar put a teacup of water: set it over a gentle fire, and stir it until it is all dis- solved ; when boiling hot put in the fruit, Jiaving picked off every hull and imperfect berry ; let STRAWBERRY JAM, OR MARMALADE. 365 them boil very gently in a covered kettle, until by cutting one open you find it cooked th rough. That will be known by its having the same color through- out. Take them from the syrup with a skimmer, and spread them on flat dishes, and let them re- main until cold ; boil the syrup until quite thick ; then let it cool and settle ; put the fruit into jars or pots, and strain or pour the syrup carefully over, leaving the sediment, which will be at the bottom of the pitcher. The next day, cover with several papers, wet with sugar, boiled to candy ; set them in a cool, airy place. Strawberries keep perfectly well, mnde with seven pounds of sugar to ten of fruit: they should be done as directed above, and the syrup cooked quite thick. A pint of red currant-juice, and a pound of sugar for it, to three pounds of strawberries, make the syrup very beautiful. Strawberry Jam, or Marmalade. — Pick ripe strawberries free from every hull ; put three quar- ters of a pound of sugar, for every pound of fruit ; crush them together to a smooth mass ; then put it in a preserving kettle, over a gentle fire ; stir it with a wooden or silver spoon, until it is jelly-like and thick; let it do slowly for some tiine ; then try some on a plate ; if when cold it is like jelly, it is enough. Put it in small jars or tumblers, and se- cure as directed. Currant-juice, with a pound of sugar to a pint, to four or five pounds of strawberries, and the re- quired quantity of sugar, makes the jam very nice. Half a pound of sugar for each pound of fruit, will make very fine jam, or marmalade, which is 366 TO STEW DRIED RASPBERRIES. the same, cooked until it is very thick, and reduced ; take care that it does not burn. To Preserve Strawberries Whole. — An- other excellent way, is to make the syrup boiling hot; and having picked fine large strawberries free from hulls, (or, if preferred, leave them and half an inch of the stem on,) pour it over them ; let it remain until the next day ; then drain it off', and boil again ; return it hot to the fruit; let them re- main for another night ; then put them into the ket- tle, and boil gently for half an hour; cut one in two ; if it is done through take them from the syrup with a skimmer, and spread them on flat dishes to cool ; boil the syrup until thick and rich ; then put the fruit into glass jars; let the syrup cool and set- tle ; then pour it carefully off' from the sediment, over the fruit. Strawberries Stewed for Tarts. — Make a syrup of one pound of sugar, and a teacup of wa- ter; add a little white of eggs; let it boil, and skim it until only a foam rises ; then put in a quart of berries, free from stems and hulls ; let them boil till they look clear, and the syrup is quite thick. Finish as directed for tarts, with fine puff" paste. Raspberries. — These may be preserved wet, bottled, or made jam or marmalade of, the same as strawberries. Raspberries are very fine, dried in the sun, or a warm oven. They are very fine stewed for table or tarts. To Stew Dried Raspberries. — Have them dried free from dust; rinse them lightly in cold PRESERVED CURRANTS. 367 water; then put them to stew, with water to cover them, and a teacup of sugar to a pint of dried fruit ; cover them, and let them simmer slowly for an hour or more, until they are swelled out, and the syrup is rich. Cherries Preserved. — Take fine large cher- ries, not very ripe ; take ofl'lhe stems, and take out the stones ; save whatever juice runs from them , take an equal weight of white sugar ; make the syrup of a teacup of water for each pound ; set it over the fiire, until it is dissolved, and boiling hot ; then put in the juice and cherries; boil them gen- tl}^ until clear throughout ; take them from the syrup with a skimmer, and spread them on flat dishes to cool ; let the syrup boil until it is rich, and quite thick ; set it to cool and settle ; take the fruit into jars or pots, and pour the syrup carefully over ; let them remain open until the next day ; then cover as directed. Sweet cherries are improved by the addition of a pint of red currant-juice, and half a pound of sugar to it, for four or five pounds of cherries. To Dry Cherries. — Take the stems and stones from ripe cherries ; spread them on flat dishes, and dry them in a hot sun, or warm oven ; pour what- ever juice may have run from them, a little at a time, over them ; stir them about, that they may dry evenly. When they are perfectly dry, line boxes or jars with white paper, and pack them close in layers ; strew a little brown sugar, and fold the paper over, and keep them in a dry place, or put them in muslin bags, and ha'ng them in an airy place. Currants Preserved. — Take ripe currants. 368 CURRANT JELLY. free from stems ; weigh them, and lake the same weight of sugar; put a teacup of sugar to each pound of it ; boil the syrup until it is hot and clear ; then turn it over the fruit ; let it remain one night; then set it over the fire, and boil gently, uhtil they are cooked and clear ; take them into the jars or pots with a skimmer ; boil the syrup until rich and thick ; then pour it over the fruit. Currants may be preserved with ten pounds of fruit to seven of sugar. Take the stems from seven pounds of the currants, and crush and press the juice from the remaining three pounds ; put them into the hot syrup, and boil until thick and rich ; put it in pots or jars, and the next day secure as directed. Currant Jam. — Pick the currants free from stems ; weigh three quarters of a pound of sugar for each pound of fruit ; strain the juice from half of them ; then crush the remainder and the sugar together, and put them with the juice into a bright brass or porcelain kettle, and boil until it is a smooth jellied mass ; have a moderate fire, that it may not burn the preserve. Currant Jelly. — Pick fine red but not long ripe currants from the stems ; bruise them, and strain the juice from a quart at a time, through a thin muslin ; wring it geAtly, to get all the liquid ; put a pound of white sugar to each pint of juice ; stir it until it is all dissolved ; set it over a gentle fire ; let it become hot, and boil for fifteen minutes; then try it b}'^ taking a spoonful into, a saucer : when cold, if it is not quite firm enough, boil it for a few minutes longer. Or pick the fruit from stems ; weigh it, and put it into a stone pot ; set it in a kettle of hoi water, BARBERRIES. 369 reaching nearly lo the top ; let it boil until the fruit is hot through ; then crush them, and strain the juice from tliem. Put a pound of white sugar to each pint of it; put it over the fire, and boil for fifteen minutes ; try some in a saucer. When the jelly is thick enough, strain it into small white jars, or glass tumblers ; when cold, cover with tissue paper, as directed. Glass should be lemj)ere(l, by keeping it in waim water for a short time before pouring any hot liquid into it, otherwise it will crack. Bi^ACKBERRiES. — Preserve these as strawberries or currants, eidier liquid or jam, or jelly. Black- berry jelly or jam is an excellent medicine in sum- mer complaint or d^'sentery ; to make it, crush a quart of fully ripe blackberries with a pound of the best loaf-sugar, put it over a gentle fire and cook it until thick, then put to it a gill of the best fourth- proof brandy, stir it awhile over the fire, then put it in pots. Blackberry Syrup. — Make a simple syrup of a pound of sugar to each pint of water, boil it until it is rich and thick, then add to it as many pints ot the expressed juice of ripe blackberries as there are pounds of sugar ; put half a nutmeg grated to ear;h quart of the syrup ; let it boil fifteen or twenty minutes, then add to it half a gill of fourth-proof brandy for each quart of syrup, set it to become cold, then bottle it for use. A tablespoon ful for a child or a wineglass for an adult is a close. Barberries. — Preserve them the same as cur- rants ; or they may be preserved in molasses. Pick them from the stems, and put them into a jug or jar with molasses lo cover them. The acid soon 24 p* 370 PLUMS. destroys all taste of molasses. The small winter or frost grape may be clone in the same manner. Gooseberries Preserved. — Take the blossom frotn the eiul and take off" the stems ; finish as directed for strawberries or currants. To Keep Red Gooseberries. — Pick goose- berries when fnlly ripe, and for each quart, take quarter of a pound of sugar and a gill of water, boil together until quite a syrup, then put in the fruit and continue to boil gently for fifteen minutes ; then put them into small stone jars ; when cold cover them close ; keep them for making tarts or pies. Currant Jelly without Cooking. — Press the juice from the currants and strain it ; to ever}' pint put a pound of fine white sugar, mix them together until the sugar is dissolved, then put it in jars, seal them and expose them to a hot sun for two or three days. Plums. — There are several varieties of plums. The richest purple plum for preserving is the damson ; there are of these large and small, the larger are called sweet dnmsons, the small ones are very rich flavored. The great difficulty in preserving plums is that the skins crack and the fruit comes to pieces ; the rule here laid down for preserving them obviates that difficulty. * Purple gages unless properly preserved will turn to juice and skins : and the large horse plum (as it is generallv known) comes completely to pieces in ordmary modes of preserving; the one recommemled herein will keep them whole, full and rich. TO PRESERVE PLUMS WITHOUT THE SKINS. 371 To Preserve Purple Plums. — Make a syrup of clean brown sugnr, cbirify it as direcled in these receipts ; when perfectly clear and boilinc; liot. pour it over the plums having picked out all unsound ones, and stenns; let them remain in the syrup two days, then drain it off, make it boiling hot, skim it and pour it over ;ig;tin, let them remain in the synjp two days then drain it off; make it boiling hot, skim it and pour it over again ; let them remain another day or two, then put them in a preserving kettle over the fire, and simmer gently until the syrup is reduced and thick or rich. One pound of sugar for each pound of plums. Small damsons are very fine, preserved as cherries or any other ripe fruit; clarity the syrup and when boiling hot put in the plums, let them boil verv gently until thev are cooked and the syrup rich. Put them iu pots or jars ; the next day secure as directed. To Preserve Plums without the Skins. — Pour boilinn; water over larsre eo;": or iriafjrium bonum plums, cover them until it is coltl, then pull off the skins. * Make a syrup of a pound of sugar and a teacup of water for each pound of fruit, make it boiling hot, and pour it over, let them remain for a day or two, then drain it off and boil again, skim it clear and pour it hot over the plums, let them remain until the next day, then put them over the fire in the syrup, boil them very gently until clear; take them from the syrup with a skimmer into the pots or jars; boil the ss-rup until rich and thick, take off any scum which may rise, then let it cool and settle, and poiu* it over the plums. If brown sugar is used, which is quite as good except for green gages, clarify it as directted. 872 TO BRANDY GREEN GAGES. Green Gages. — These may be greened as directed for L'reeninj^ fruil ; wlien taken out smooth the skin's, make the syrup boiUncr liot and pour it over until the next day or two, then put them in the syruf) over the fire and boil verv slowlv until they look clear, ;ind the syrup is rich nnd thick ; then take them from the syrup wiih a skimmer, spread them on flat dishes to cool, boil the svrup quite fast, skim it clear, then let it settle and cool ; put the plums into jars and pour the syruj> over, leaving any sediment which ma}^ remain at the bottom. Plums tx Brandy. — Take twelve pounds of magnum bonum plums which are turned in color, but not ripe ; stick each one several limes with a coarse needle, put them in cold water and set them over the fire : when the water be<>ins to boil and the plums rise, take them carefully with a skimmer into a pan of cold water ; to three pounds of white sugar put three teacups of water, when it is hoiling hf)t, put it over the fruit, let it remain until the next day, jKit the plums and syrup in a pieserving kettle over the fire, boil very gently that the skins may not break ; when they are clear take them on flat plates ; put to the syrup an equal measure of white brandy, stir it until mixed ; put the plums into a glass jar and pour the syrup over, when cold put a tissue paper and close fitting tin cover over. To Brandy Green Gages. — Make a syrup of half a pound of sugar for each pound of fruit, with a teacup of water for each pound of sugar, when boiling hot pour it over the plums, let them remain for a day or two, then boil them in the S3'rup until they are clear, very slowly, that they may not break; then take them out with a skimmer; boil the syrup fast for a few minutes, skim it; let it JAM OR GREEN GAGES. 373 cool and settle, then mix with it an equal measure of white brandy and pour it over the plums. Or, green them as directed, make the syrup as above directed, pour it boiling hot over them, let them remain one night, then put them over the fire, let tjiem boil up once, take them out with a skim- mer; boil the syrup thick, mix with it an equal measure of white brandy, put the fruit in glass jars and pour over syrup to cover it. To Keep Damsons. — Put them in small stone jars or wide mouth-glass bottles, and set them up to their necks in a kettle of cold water ; set it over the fire to become boiling hot, then take it off, and let the bottles remain until the water is cold ; the next day fill the bottles with cold water and cork and seal them. These may be used the same as fresh fruit. Green gages may be done in this way. To Preserve Damsons a second way. — Put a quart of damsons into ajar with a pound of sugar strewed between them ; set the jar in a warm oven, or put it into a kettle of cold water and set it over the fire for an hour, then take it out, set it to become cold, drain the juice off', boil it until it is thick, then pour it over the plums ; when cold, cover as directed for. preserves. Jam of Green Gages. — Put ripe green gages into a kettle with very little water, and let them stew until soft, then rub them through a sieve or colander, and to every pint of pulp, put a pound of white sugar, powdered fine, then put it in a pre- serving kettle over the fire, stir it until the whole is of the consistence ofjellv, then take it off; put the marmalade in small jars or tumblers, and cover as 37i TO PRESERVE PEARS. directed for jelly. Any sort of plums may be clone in this manner. To Dry Plums. — Split ripe plums, take the atones from them and hiy them on plates or sieves to dry in a warm oven or hot sun ; take them in at sunset and do not put them out again until the sun will be upon them ; turn them that they mav be done evenly ; when perfectly dry, pack them in jars or boxes, lined with paper, or keep them in bags ; hang them in an airy place. Pears Dried. — Prepare, and dry them the sanie as apples. Pears in Brandy. — Take fine rich, juicy, but not very ripe pears, put them into a sauce-pan with cold water to cover them ; set them over a gentle fire and simmer them until they will yield to the pressure of your finger, then t;ike them into cold water; pare them with the greatest care, so that not a single delect may remain ; make a syrup of three quarters of a pound of white sugar for each pound of fruit, and a cup of water to each pound of sugar ; when the syrup is clear and boiling hot put in the pears, boil them gently until they are done through and clear, and the syrup is rich ; now take them with a skimmer into glass jars ; boil the syrup thick, then mix with it a gill ot white brandy to each pint, pour it over the fruit and when cold put paper and a close fitting cover over. To Preserve Pears. — Take small rich fair fruit, as soon as the pips are black, set them over the fire in a kettle, with water to cover them ; let them simmer until they will yield to tlie pressure of the finger, then with a skimmer take them into cold TO BAKE PEARS. 375 water, pare them neatly, leavino; on u little of the stem, and the blossom end ; pierce them at the blossom end to the core, then make a syrup of a pound of sugar for each pound of fruit; when it is boiling hot pour it over the pears, and let it stand until the next day ; when drain it off, make it boil- ing hot and again pour it over; after a day or two put the fruit in the syrup over the fire, and boil gently until it is clear, then take it into the jars or spread it on dishes, bod the syrup thick, then put it and the fruit in jars. Large Bell Pears. — May be preserved the same as quinces or citron. Pear Marmalade. — To six pounds of small pears, take four pounds of sugar ; put the pears into a saucepan with a little cold water, cover it, and set it over the fire until the fruit is soft, thei\ take them into cold water ; pare, (juaiter, and cor^ them ; put to them three teacups of water, set thpm over the fire ; roll the sugar fine, mash the fruit fine and smooth, put the sugar to it, stir it well together until it is thick like jelly, then put it in tumblers or jars, and when cold, secure it as jelly. To Stew Pears. — Pare them and cut them in halves, if large, or leave them whole, if small ; put them in a stewpan wirh very liitle water, cover them and let them stew till tender, then add a pint bowl of brown sugar to quarter of a peck of pears, let them stew until the syrup is rich ; a lemon boiled with the pears and sliced ihin when the sugar is put in, improves both flavor and color ; or a wine- glass of red wine may be used instead. To Bake Pears. — Wash half a peck of tart 37 G TO STKW APrLES. pear?, cut the sterns so as to leave only an Inch length ; put them in an iron pot over the firo with half a pint of water and a pint of molasses to them ; cover the pot or kettle and let them boA rathei gently until the pears are soft and the syrup rich, almost like candy ; take care not to scorch it. To Stew Quiivces. — Pare and cut them in quarters, tike out the cores, put them into a stew- pan wTth half enough water to cover them, cover the pan, and let them boil till tender, add half a pound of sugar to each pound of cut quinces, cover them and let them stew until the syrup is rich and thick. Or, pare, core, and cut the quinces, put the skins and cores in the bottom of a stewpan or preserving kettle, put in the cut quinces and enough water to half cover them ; cover the vessel and let them stew till tender, then take them up, bruise the skins and cores, and strain the w^ater from them ; take for each pound of quinces (before they were boiled) half a pint of the strained w^ater, and half a pound of sugar boiled to a nice syrup ; then put in the boiled, quinces and boil until they are sweet and rich. To Stew Peaches. — Take small under-ripe Jjeaches, pare them neatly, and put them into a cettle w^ith water nearly to cover them, and set them over a gentle fire; to each quart of peaches, put half pound of sugar; let them stew until the syrup is rich. Serve cold for tea or dessert. To Stew Apples. — Pare ripe tart apples, and cut them in quarters or smaller ; core them, and put them into a stew-pan, with a teacup of water and the same of sugar to a quart or more of cut CANDIED TOMATOES. 377 apples ; then set them over the fire, let them sim- mer gently for nearly an hour ; turn them into a flat dish, and set them to cool. Grate half a nut- meg over, if liked. Small apples may be stewed in this way with- out cutting them ; pare them, and core them with a small knife or apple-corer ; a lemon boiled, and shced thin, may be stewed with them; a small teaspoonful of lemon extract may be put to them whilst stewing Tomatoes Preserved. — Take the small plum- shaped yellow or red tomatoes, pour boiling water over them, and peel off the skins; make the syrup of an equal weight of sugar, and a teacup of water to each pound, set it over the fire ; when all is dis- solved, and boiling hot, put in the tomatoes, let them boil very gently ; boil one or two lemons in water until the peels are tender, then cut them in slices, and put them with the tomatoes in the syrup ; let them boil until the fruit is clear throughout, and the syrup rich ; then take the tomatoes on to flat dishes, and set them to become cold ; boil the syrup until thick and rich, then set it by to cool and settle; put the fruit into a jar or pots, and pour the syrup free from any sediment over them, or the S3^rup may be strained. Candied Tomatoes. — Choose the fig or plum- shaped tomato ; for every four pounds of tomatoes clarify one pound of sugar ; pour boiling water over the tomatoes, cover them for a few minutes, then peel them ; when the syiup is boiling hot, put them- in, let them simmer very slowly until they look clear, then take them out with a skimmer on to a sieve ; set them wliere they rnay become cold ; boil the syrup until it is quite thick, then put 378 TO FRESEKVE GRAPES. the tomatoes in again, simmer them slowly for nearly an hour, then take ihein out, imd l;iy them on sieves ;ig;iin ; boil the syrup nn hour longer, then pu^. in the tomatoes for the lust time, let them re- main for half an hour, simmering, then take them out, flatten them, and dry them in a hot sun or m a .warm oven ; when perfectly dry, j)aek them iu glass jars. One or two lemons boiled tender, then sliced, and preserved with tomatoes, imparts a fine flavor. Tomato Jam. — Take ripe tomatoes, peel them, and take out all the seeds ; put tljem into a pre- serving kettle, with half a pound of sugar for each pound of prepared tomatoes ; boil one or two lemons soft, then pound them fine ; take out the pipS; and put them to the tomatoes, and boil slowly; mash them to a smooth mass ; continue to stir them until smooth and thick, then put it in jars or tumblers. Grapes. — These should be picked from the stem when nearly ripe ; take sugar, pound for pound, with a teacup of water for eaci) pound of suirar ; clarity it, (unless white sugar is used.) make it boiling jjot, and pour it over the fruit ; let it remain for a day or two; then drain it off'; make it boiling l)ot ; skim it, and pour it (n-er again; after a day or two, put fruit and syrup over the Hre ; let it boil gently until clear, and the syrup thick ; then take the grapes from the syrup with a skimmer ; boil the syrup sometime longer; then set it to cool and set- tle, aiKl strain it over the fruit. A NEW Way to Preserve IQi^apes.— ^Pick ripe grapes from the stenis ; lake an equal weight of sugar; pul to each pound a teacup of water, and make it boiling hot; squeeze the pulp fioqa the GRAPES PRESERVED. 379 skins, save them, and put the inside or pulp to the syrup, having bruised iliem, to get the juice ; let them boil up once or twice ; then strain and squeeze it through a coarse cloth ; this will take out the seeds; put in the skins, and return it to the fire; they will fill up after one or two boils; when the syrup is sufficiently thick and rich, turn them into an earthen vessel to cool ; put them into glass jars ; when perfectly cold, secure them as directed. Grape Jelly. — Take ripe grapes, press them from the skins ; then put them in a coarse cloih, and press out all the juice ; put half a pound of sugar to each pint of juice, and finish the same as currant jelly. Grapes Dried. — Take fine, large, ripe grapes; place them on sieves or hurdles, and set them in a warm oven, turning them carefully and frequently, until they are perfectly dry. Or dry them in the sun ; Inke them in at sunset; turn them every day, until they are nicely dry. Line wooden boxes with paper; prick the bunches carefully in layers, strew a liltle sugar between and over them ; when the box is full, cover or fold pa- per over, and close the box with a wooden cover. Grapes Preserved ix Bunches. — Take full clusters of grapes, not fully ripe ; trim the stems neatly ; make a syrup of a pound of sugar, and a teacup of water for each pound of grapes ; make it boiling hot, and pour it over them ; let them remain for a day or two ; then drain off the syrup, boil it agai/i, skim it, and pour it over; after a dav or two, put grapes and syrup over the fije ; boil very gently, until they are clear, and the syrup rich ; lako them up careluU}^ ; lay them on plates to be- 380 TO PRESERVE GINGER ROOTS. come cold ; boil the syrup for nearly an hour ; skim it, let it cool and settle ; put the grapes in glass jars, and pour the s^'rup over. To Dry Grapes in Clusters. — Take preserves froin the syrup, dip them in boiling water, to free them from what may be hanging to them ; then dry them in the sun, or a warm oven, turning every day, until perfectly dry : then flatten them, and pack them in boxes. To Preserve Green Grapes. — Take the lar- gest full sized green grapes, take the seeds from them by means of a large needle ; make a syrup of as many pounds of sugar, and pour it hot over them ; let them remain a day or two, then boil them in the syrup till clear ; boil the syrup thick ; then put the preserve in pots. When cold, cover as directed. To Stew Prunes. — Wash or rinse prunes, as may be necessary, in cold water ; put them in a stew-pan, with water to cover them : put over them a teacup of clean brown sugar, for each pound of fruit ; cover the stew-pan, and boil rather slowly, until the syrup is thick and rich. To Preserve Green Ginger Roots. — Boil the roots in plenty of water, until they may be pared neatly ; then put them in fresh water ; change it once or twice, putting on boiling water each time ; let them boil until tender; then take them into cold water. Clarifv four f ounds of sugar for throe and a half of ginger ; take the ginger from the water, and wipe it dry ; dissolve the sugar with a teacup of water to each pound ; put it over the ginger, and let it remain lor several days ; then drain it off, TO PRESERVE FRUIT. 381' boil and skim it; let it become cold; then pour it over the ginger; let it remain three or four days; then boil it again, and pour it hot over the ginger ; repeat the boiling and skimming, until the ginger is penetrated wiih the sugar, and the syrup becomes thick and clear. Almacks. — Take four dozen ripe plums, split them ; two dozen apples, pared and cored, and the same number of pears, ditto. ; stew them without water ; when well blended, take out the plum stones, and stir in three pounds of clean sugar ; boil them gently, stirring them together, for one hour; then spread it on flat dishes, and dry them in the sun, or a cool oven. When nearly dry, mark it in square cakes. Transparent Marmalade. — Take some Sicily oranges, cut them in quarters, take out the pulp, put it into a basin, take out all the seeds, and skin; put the peels into a little salt and water, and leave them to soak all night, then boil them in a good quantity of spring water until they are tender; cut them in shreds, and put them to the pulp ; to every pint of it put one pound of loaf sugar, made fine, and boil them gentl}^ together for twenty minutes ; if it is not perfectly clear, simmer it for some minutes longer, stirring it gently all the time, when cold, put it in jelly glasses, and secure it as direct- ed for jelly. To Preserve Fruit, for Torts or Common Use. — Cherries, any sort of plums or apples, may be preserved for the above mentioned uses, in the following manner : \ Pit the fruit, gathered when ripe, put them in small jars, strew over each, six ounces of sugar for 382 TO CANDY NECTARTXES. every pound of fruit, ti(i over each jnr two bladders, or thick })aj)ers, tie eacii one separately ; put them up to the neck in a vessel of water, and let them boil gently for three hours, then set it off"; let them remain in the water until cold. Keep them in a dry, cool place. MuLDEEEY Preserved. — Take mulberries when fully ripe, but not soft, weigh three quaters of a pound of sugar for each pint of picked berries; finish as directed for strawberries. MuLBEEEY Syrup. — Put some mulberries into a jug, tie a paper over it, and then put it up to the neck in a kettle of water, let it boil ; as the liquor rises from the mulberries, drain it ofl"; to each pint of it put one pound of white sugar, or brown sufjar claiitied ; set it over a slow fire, and boil luitil about the consistence of molasses, then skim it, and take it off; when cold, boitle it. Nectarines Preserved. — Take nectarines when nearly ripe, pare them, and cut them in halves, and simmer them in boiling water, until they rise to the surfiice, then drain them ; clarify three quarters of a pound of sugar for each pound of fruit, put it in, and let them boil until nearly clear, then set them away in the syrup; the next day drain the SN'rup from them, boil it until quite thick, then put in the fruit, and let it boil for a short time; drain off the syrup, and repeat the boiling on the following day, then put it in a. tureen, and let it stand for two days, then put the preserves in pots, and secure as directed. To Candy Nectarines. — Split the fruit, and take out the stones, clarify half their weiijht of sugar. CHERRY WATER. 383 and put in the fruit, and boil gently until clear, take off the light scum, take them with a skimmer on flat dishes, and cover them with, until the next day, then boil the s\'rup until it is rather thick, put in the fruit, and let them boil until fairly hot through, take them again on to flat dishes, with a skimmer, as free from .syrup as possible, let them remain one night, again boil the syrup, and put in the fruit for a short time; spread it out to dry, and set it in a v/arm place ; dust fine white sugar over, and turn them until they are so. Peaches, large egg plums, and apricots, may be done in this way. Nectarines, — May be bottled as directed foi fruits. Capillatke. — Take fourteen pounds of sugar, break six eggs in, with the shells, stir into it grad- ually three quaits of water, set it over the fire, and boil it, and take off' the scum until onlv a lio:ht froih rises, add to it a gill of orange flower water, or half as much lemon extract, with a little vanilla, then strain it through a jelly bag, and when cold, bottle it ; cork it tight to keep. A wine-glass of this put to a tumblerof ice water, is much liked, and very refreshing. Sliced lemon or pine-appie, or crushed straw- berries, raspberries, or ripe currants, rnay be added to it ; also a glass of wine, brandy, or rum. Cherry Water. — Put a wine-glass of Capil- laire into a tumbler, pound a dozen fine lai^e sour cherries in a mortar, so as to break the kernels, then put ihem in the tumbler, two-thirds fill it with ice water, and serve with sponge or wine cakes; 384 LEMON BRANDY. or instead of ice water, half fill the tumbler with chipped ice, then put in water. Raspberry Vinegar. — Put a quart of the best vinegar into a bottle, put in picked raspberries, as many as the bottle will contain, put in a cork, and let it remain for a week, then strain the liquor through a fine muslin, press all the juice from the berries, then measure it ; to each pint put one pound and a half of white fine sugar, boil it until the syrup is rich, (keep it covered whilst boiling,) when cold bottle it, flavor ice water with it, and serve with small cakes. Roasted Figs. — These are both palatable and nutritious for persons in delicate health. Take fine large fresh figs, put iViem on bird spits, and roast them before the fire, or broil them over bright coals, on a gridiron ; turn them when half done. Milk Punch. — Half fill a pint tumbler with fine- iy chipped ice, add to it a wine-glass of gin, rum, or brandy, and a tablespoonful of fine white sugar, stir it around, then fill it up with milk ; grate nut- meg over, and serve. Or put together of milk and gin, or rum or brandy, a wine-glass each, add a large tablespoonful of white sugar, stir it until the sugar is dissolved, then fill it up with milk ; grate nutmeg over, and serve with small cakes. Lemon Brandy. — Put the yellow rind of two fine fresh lemons, into a bottle of brandy, after two days strain it; boil two ounces of loaf sugar in a teacup of water, to a nice syrup, let it become cold, tlu'u mix it with the brandy- RIPE PEACHES, &C. 385 Strawbkrry Sherbet. — Take one pound of pickeil strawberries, crush lliem to a smooth mass, then add tliree pints of water, the juice of a lemon, and a tablespoonful of ornnge flower water; let it stand for three or four hours, put a pound of fine win'te sugar into another basin, put over it a large cloth or napkin, and strain the strawberries through it, wring it, to extract as much of the juice as pos- sible; stir it until the sugar is dissolved, then strain it again, and set it on ice for an hour, before serv- ing in small tumblers half filled. Cream Sherbet. — Put the yolks of six eggs, and a ut one pound of double refined sugar; to one quart of picked raspberries or strawber- ries (or a pint of preserved fruit), put half a pound of fine sugar — pare a ripe pine apple and cut it in thin slices, and each slice in four or six pieces, and put with it half a pound of sugar; stir the lemon juice with the sugar until it is all dis- solved, crush the strawberries, and slightly bruise the pine- apple; put the lemi.u into a large bowl, and add to it three quarts of ice water, tiien add the strawberry and pine-apj)le. stir it until ihc sugar is all dissolved, then set the bowl on ice for an hour before serving. Dip it from the bowl into small tumblers, three parts fill them, and serve with sponge cake cut small, I'alo Alto cakes and small sugar cakes. |{(lEAri Gruel. — Make precisely as directed for corn meal ; these gruels, made thus, are extremely nourishing and grateful to the palate, with only salt or sugar, &c. Infants, before weaning, and immediately after, are apt to be font! of gruel or pauada Arrowroot. — This is vnry nourishing and light, either for invalids or infants; make it with milk or water — put a pint of either into a stew-p;in, make it boiling hot, add a saltspoonfui of salt, put a heaped teaspoonfnl of grdund Bermuda arrow- root into a cup, make it smooth with cold milk, stir it into the stew-pan, and let it simmer for two »r three minutes: then turn it into a bowl, s^veeten ami grate nutmeg over, if liked ; should it i)e prefeir&d thin, use less arrowroot. This shoidd he made only as much as is wanted at a time, since it will become as thin as wnter if heated over. Arrow- root may be made in small nuantities, by ndxing a teaspoouful 408 MISCELLANEOUS RECEIPTS. smooth in a cup Aviih cold water or milk, tben pour upon it, stirring it all the time, boiling milk or water to make it thiok or thinner to your taste — add a few grains of salt and sugar to taste. Carragan Moss. — Wash and pick a tablespoonful of Irish moss, and put it into a tin cup, pour on it half a pint of boiling water, and set it on a stove or coals for a sh.ort time ; when it is all dissolved, add sugar and nutmeg to taste. This may he made with milk, to resemble custard, and is wonderfully nour- ishing and delicate. Delicate infants may be fed on it when they win take no other nourishment. Arrowroot Blancmange. — Put a quart of milk to boil, take an ounce of Bermuda arrowroot ground fine, make it a smooth batter with cold milk, add a teaspoouful of salt; when the milk is boiling hot, stir the batter into it, continue to stir it over a gentle fire (that it may not be scorched) for three or four minutes, sweeten to taste with double refined sugar, and flavor with lemon extract or orange flower water, or boil a stick of cinnanion or vanilla bean in the milk before putting in the arrowroot; dip a mould into cold water, strain the blanc- mange through a muslin into the mould, when perfectly cold turn it out ; serve currant jelly or jam with it. Rice-Flour Blancmange. — Make as directed for arrow- root blancmange, a small teacupful of ground rice to a quart of milk. Thickened Milk, {Milk Soup.) — Put a quart of milk over the fire to boil, put a teacupful of wheat flour into a basin, sprinkle over it enough water to make it damp, then work it between the hands until it forms in small smooth rolls, put a teaspoonful of salt to the milk, and when it is boiling hot, stir in the flour, let it boil gently for ten or twelve minutes, then turn it into a tureen, add sugar and nutmeg if liked, or without either. This is very light and nourishing for invalids or chiidren, except in cases of constipation, which boiled milk increases. Milk Porridge. — Make a quart of milk boiling hot: make a tablespoonful of wheat flour, a smooth batter with cold milk; add a teaspoonful of salt, and stir it into the boiling milk ; contiinic to stir it for five minutes then put it into a basin or tureen; sweeten to taste; flavor with nutmeg or cinuamcn 'i'his is very nourishing and agreeable either for cJiildren or MISCKLLANEOUS KECEIPTS. 409 adult?. Sweetened with loaf sugar, and nutmeg grated plenti- fully over it, will make it a most excellent remeily for loose- ness or dysentery. Or, boiled milk without the thickeniug, sweetened with loaf sugar, and flavored with grated nutmeg, has the same elTect. Buttermilk Pop. — Make a quart of buttermilk boiling hot, wet a tablespoonful of corn meal or wheat flour, and make it a smooth batter with water, and stir it into the milk, with a teaspoonful of salt; continue to stir it for five minutes when wheat flour is used, or fifteen when it is made with corn meal. Sweeten to taste with sugar or syrup, and add nutmeg or ground cinncimou, if liked. This is eaten with bread broken into it. Grkkn CoRff Soop, (very e.xctlhnt.) — Cut the corn from the col), (sweet corn to be preferred;) put it into a stew-pan, with a quarter more of sweet milk; aild a teaspoonful of salt; let it boil gently for half an hour, then add a bit of sweet but- ter the size of an cgs,, and pepper to taste ; and serve with rolls or toast. A blade of mace may be added to the flavor if liked. Toast Water —Cut a slice from a wheat loaf; toast it dry and brown without burning; put it into a pitcher, and pour over it a pint or more of water. A very little lemon- juice may be added to it, with sugar, if desired. Apple-Water. — Cut tart apples quite small ; pour boiling water over them, and set it w here it will simmer gently for half an hour; then strain off the liquor; sweeten to taste, and serve. Or, take baked apples, and finish in the same manner. Baked Apples. — Put tart or sweet apples into a pan, and set it into a moderate oven for nearly an hour, or a full hour for sweet apples, until they are soft enough to mash. Lemon Water. — Cut a small fresh skin lemon in very thin slices; put them into a pitcher, pour a pint of boiling v/ater over; cover it, and let it stand until cold; then sweeten to taste, and serve « To Mull Cider. — Take a pint of sweet cider; resei^^'e a teaciipfui of it; then to the remainiler put an equal quantity of water, and set it to boil, with a teaspoonful of whole alspice; beat three eggs very light, and by degrees stir the cold cider R 410 MISCELLANEOUS RECEIPTS, to them; then stir them into the foiling cider aiul water; con- tinue to atir it uiilii smooth; sweeten to taste; ijrate a little nutmeg over, and serve hot in tumblers, with doug,hauts or crullers. , Mulled Wine. — Make the same as directed to mull cider, of port, or Madeira. Rice Milk. — Wash a large teaspoonful of rice, and put it to 3 quart of sweet inilU, with a teaspoonful of salt; cover it. and set it over the fire for nearly an hour : then take it up : add sugar to taste, with nutmeg or ground cinnamon. Sago. — Let it soak for an hour or more in cold water, tc take olTthe eariliy taste; then rinse it through another water; put a teacupful into a dish ; pour over it a quart of boiling wa ter, and let it boil gently for nearly an hour; then sweeten to taste ; grate nutmeg over, and serve — or, serve with a sauce. Sago Mile. — Soak the sago ; then finish as rice milk. Tapioca.-— Make as direc;.ed for rice. Barley Water. — Put a 'arge tablespoonfnl of well-wash- ed ])ear!barley into a pitcher; pour over it boiling water; cover it, and let it remain till cold ; ^then drain off the water • sweeten to taste, and, if likecfi, add the juice of a lemon, and grated nutmeg. IJroth, in Haste. — Chop some roast meat or broiled steak quite fine: to a teacuplui put a pint or more of boiling water; cover it, and set it over a gentle fire for ten minutes; season to taste. This broth for invalids or children is both excellent and convenient. A cracker may be rolled fine, and pat with the meat before putting on the water. Pa.nada. — r>reak stale bread or soda crackers small, and put them into a bowl ; put a bit of butter to it, and pour boil- ing water over, to make it quite wet; work it fine with a sfioon ; '•idi\ sugar and nutmeg to taste, and more water, to mi'.ke it thiiinei'. Uaisitis, |)icked fiee from stems, fnd rinsed it; cold water, may be put io^vith the bread, when there is no objec- tion to the eflect produced by them — they being laxative. Prunks, Stkwed. — I'inse or wash ihe prunes, as may he necessary; then put them into a stew-pan, with a teacuj^ful MISCELLANEOUS RECEIPTS. 411 of clean brown sugar to a pound, and waier more than to cover them; cover the pan, and let them stew j;cntly for nearly an hour, until they are soft, and the syrup is rich. To Removk Stains from thf. Hands. — Dampen the hands first in water, then rub them with tartaric acid, or salt of lem- ons, as you would with soap; rinse them and rub them dry. Tartaric acid, or salt of lemons, will quickly remove stains from white muslin or linens. Put less than half a teaspoonful of the salt or aciJ into a tahlespoonful of water; wet the stain with it, and lay it in the sun for an hour; wet it once or twice with cold water during the time : if this does not quite remove it, repeat the acid water, and lay it in the sun. Tomato juice ■will remove stains from the Iiands. Tomato Pie. — Take the yellow small tomatoes, ripe but not sofr ; pare them with a sharp knife; cut them in two across; take out the juice and seeds ; then cut the tomatoes small, and season and finish as directed for apple pie. (see page 251.) Tomato Tart. — Pare and take the seeds from the tomatoes; cut them small, and stew them with sugar and nutmeg, with a very little water or lemon juice; make it quite sweet, and finish as directed for apple tart, (see page 251.) Rhubarb Prkskrve. — Strip off the outer skin; cut the stalks in inch lengths, and finish ae directed for tomatoes Water-Mklon Pickles. — Prepare the rind of water- melon as directed for sweeimeat preserve, and put them into cold, spiced vinegar ; or, cut them in strips the length and breadth of a finger. Large Plums — May be pared with a sharp knife, then pre- served the same aa directed for peaches. Ribs of Beef. — A fine roasting-piece of beef from the ribs may first be boned, which is a great improvement. A Fore-Quarteu ok Veal. — The bone may be taken from a shoulder of veal, without cutting it off; stuff the place of it with potato or bread-stuffing. ADDITIONAL RECEIPTS RICE PIE. Boil a pint of milk, with a pint of cold milk mix smooth- \y three heaping tablespoonfuls of rice flour and four well beaten eggs, fl.ivor with extract of lemon, (or boil lemon peel in the milk), then stir ihe eggs, milk, &c., into the boiling milk — sweeten to taste — let it cool ; add a wine- glass of Aladeira wine, if liked, and some nutmeg, line dishes with pie paste, and finish the same as pumpkin. , RICE CaSTARD. Boil one quart of milk, to one tablespoonful of rice flour, put one beaten egg, and enough of cold milk to make a bat- ter, then stir it into the boiling milk, sweeten to taste — add nutmeg and peach water or lemon extract, a teaspoonful of either, strain it, and serve. A FRENCH DESSERT. Beat four eggs to a quart of milk, sweeten and flavor to taste, cut slices of baker's bread and steep them until thoroughly saturated, then fry in hot butter, and serve. VERMICELLI PUDDING. Put two ounces of vermicelli into a quart of milk, and boil it over a gentle fire until dissolved, then let it cool, add three well beaten eggs, bake in a quick oven for one hour, and serve with wine or brandy sauce. SUET PUDDING. Make a stiff* batter with one quart of milk, and as much lifted wheat flour as may be necessary ; add three well ORANGE PUDDING. 4l3 beaten eggs and two ounces of beef suet, chopped fine, tie it in a bag, and boil for two hours ; serve with a sauce. TAPIOCA PUDDING. Put a cofl'ee cup full of tapioca into two quarts of milk, and set it near the fire for an hour, or put it in hot milk — let it cool, then add six well beaten eggs, sweeten to taste, flavor with lemon or peach water or nutmeg, and bake for one hour in a hot oven. > COCOANUT PUDDING. Boil one quart of milk, when cool, add six well beaten eggs and a piece of butter the size of an egg, and the white meat of a cocoanut, grated fine, flavour, and sweeten to taste ; put it intqja buttered pan ; grate two crackers over, and bake in a quick oven — when it is done, it will rise in the middle. PLUM PUDDING. Grate a sixpenny loaf of baker's bread, and moisten it with milk, then add to it half a teacup of wheat flour, three- quarters of a pound of butter, half a pound of brown sugar, half a teaspoonful of saleralus, one pound of raisins, stoned, one pound of currants, half a pound of citron, one wine glass of brandy, one nutmeg, grated, and ground cinnamon and alspice, each a teaspoonful — tie it in a cloth, and boil for five hours ; serve with a sauce. POTATO PUDDING. Boil one pound of potatoes, and grate them fine, add half a pound of sugar, and six beaten eggs, one wine glass of brandy, grated orange peel, cinnamon and nutmeg, each a teasooonful — bake in a quick oven, and serve. ORANGE PUDDING. One pound of butter with one pound of sugar beaten to a froth, eight eggs well beaten, a fresh lemon, grated, (ihe pip taken out), the skins of three oranges boiled, and beaten to a pulp, and the juice strained ; add the orange and lemon 414 FLOUR PUDDING BAKED IN CUPS. juice after the eggs — add a wineglass of wine or brandy and nutmeg — bake in a quick oven. APPLE PUDDING. Eight large pippens, pared, boiled tender, and mashed, half a pound of butter, lialf a pound of sugar, six eggs beat- en, the juice of a sweet orange, and the rind grated, and a glass of wine — bake in a quick oven. BAKED INDIAN PUDDING. ^ Boil three pints of sweet milk, and stir into it one pint of Indian meal, when cold, add five well beaten eggs, a tea- spoonful of salt, half a pound of raisins, stoned, and a quar- ter of a pound of butter, sweeten and spice to taste, and bake nearly two hours in a quick oven. • CHARLIE'S APPLE PUDDING. Butter a pudding dish well, then put in an inch deep of ckopped apples, strew over sugar and spice, with a few bits of butter, then an inch deep of bread crumbs or rolled crackers, then another layer of apples, spice, &c., and lastly crackers or bread crumbs ; then again apples, and so fill the dish ; press the whole firmly down by turning a plate over it — bake six hours. MARLBOROUGH PUDDING. Half a pound of grated apples, half a pound of fine white sugar, half a pound of butter, six eggs well beaten, the peel of one lemon grated, and the strained juice of two ; line the dish with pie paste, put the pudding in, and bake in a quick oven. ' FLOUR PUDDING BAKED IN CUPS. Five heaping teaspoonfuls of wheat flour beaten with five eggs, add as much milk as will make a thin batter, sweeten with two table spoonfuls of sugar, add half a nut- meg, g.-ated, and a little lemon extract, bake ia little but- tered cups, in a quick oven SPONGE CAKE. 415 PLAIN INDIAN PUDDING. Take a quart of milk, boiling hot, stir into it two teacups of yf-llow corn meal, add two egiis well beaten, and a tea- spoonful of sail, with a teacup of light brown sugar, and a bit o( butter the size of an e^rg ; add nutmeg, cinnamon, and a little ginger, and bake two hours. CARROT PUDDING. Grate half a pound of carrots, and half a pound of bread, add half a nutmeg, grated, a teaspoonful of salt, and the same of cinnamon, put to it four table spoonfuls of sugar, four well beaten eggs, half a pound of butter, melted, one glass of wine and a pint of milk, beat the whole together, put it into a buttered dish, sprinkle fine sugar over, and bake. BREAD CAKE. Take three pounds of risen dough, one pound of butter, one pound of sugar, one pound of currants, six beaten eggs, one glass of brandy, one nutmeg, grated, and half a tea- spoonful of alspice ; work the butter, sugar and eggs well together, then work it into the dough, make it in a loaf, and bake the same as bread. DROP BISCUITS. Take a piece of butter, the size of an egg, one quart of milk, four beaten eggs, and to make a batter so thick as to drop without running; add grated nutmeg and lemon ex- tract — let it stand one hour, then drop it on a floured tin, in small cakes, and bake in a quick oven, to a fine brown color. A SPONGE CAKE. Take twelve eggs, and their weight of sugar, and hall their weight of flour, beat the yolks and sugar together, then add the flour, and lastly, the white, having beaten them lo a high froth, stir them lightly together, add half a grated nutmeg, put it into a paper-lined pan, and bake quickly. 416 COCOANUT CAKE. SPONGE CAKE PUDDING. Take two eggs, with their weight in sugar, and half their •weight in flour, flavor with lemon or rose water ; make a mixture as for rice pie — put the sponge cake mixture into a buttered basin, and when the pie mixture is cold pour it over, and bake. DELICATE CAKE. One pound of fine while sugar, one pound of flour, seven ounces of sweet butter, beaten to a cream — ihe whites of eight eggs beaten to a froth, half a nutmeg, grated, and some lemon extract, if liked, or a little rose water — bake in a paper-lined pan. Almonds blanched and pounded to a paste may be added or substituted for butter. ALBANY CAKES. Two pounds and a half of flour, half a pound of sugar, one teacup of sour milk, one egg, one teacupful of salera- tus, dissolved in a little water, one tablespoonful of rose ■water or brandy, and half a nutmeg, grated, or a teaspoon- ful of .ground cinnamon, roll out very thin, and bake in a quick oven for ten minutes. A GENERAL RULE /OR MAKING SPONGE CAKE. Take the weight of the eggs used in sugar, and half the weight of flour, beat the yolks and sugar together, then add the flour, and, lastly, the whites, having beaten them to a high froth, stir them thoroughly together, put it into a paper-lined basin, or pan, and bake in a quick oven ; the cake may be flavored with lemon, rose, or vanilla ex- tracts, and a little nutmeg, or with a little brandy. Pounded almonds or grated cocoanut, may be added to sponge cake mixture. A COCOANUT CAKE. Grate the white meat of one cocoanut — take half a pound of flour, three quarters of a pound of sugar, six ounces of WASHINGTON BREAKFAST CAKE. 417 butter, and six beaten eggs for the cake, flavor to taste, when well beaten, siir in the cocoaniu, and bake as pound cake. INDIAN BREAKFAST CAKE. Take a quart of milk, scalding hot, stir into it as much corn meal as will make a thick batter, add of salt and sal- eratus, in fine powder, each a teaspootiful, and when a lit- tle cooled, two well beaten eggs, bake in buttered pans, in a quick oven. INDIAN BREAKFAST CAKE. Wheat flour, one pint bowlful, Indian or corn meal ditto, three well beaten e^gs, one tablespoonful of butler, and a piitt of milk — bake in small pans, buttered — a quick oven. INDIAN CAKES. Make a quart of milk boiling hot, stir it into a pint of sweet white Indian meal, after it has quite cooled, add four beaten eggs, one tablespoonful of wheat flour, one table- spoonful of butter, and a teaspoonful of salt ; bake in shal- low pans in a quick oven. INDIAN GRIDDLE CAKES. One quart of milk, one pint of corn meal, four well beaten eggs, four lablespoonfuls of flour, and one teas|)oonful of salt, beat it well together, and bake on a griddle or in a pan. MUFFINS. One pint of milk, a bit of butter the size of a large nut, two well beaten ejrgs, and two lablespoonfuls of yeast^ warm the milk and butter together, then add ihe other in- gredients — let it set in a warm place for an hour, oi more, and bake in rings on a griddle. WASHINGTON BREAKFAST CAKE. One pound and a half of flour, two ounces of butter, one pint of milk, three well beaten eggs, two lablespoonfuls of x7 & 418 CRACKLtNGS. sugar, and a small teaspoonful of salt, beat it well together put it in pans an inch deep, and bake in a quick oven. PEACH POT PIE. Make a paste of one teacup of water and half a cup of shortening, (if lard or beef dripping is used, sail it,) and as much wheal flour as will make a nice piisie ; lake a small iriKi pot, butter the sides, roll out your paste, reserve enough to cover tlie top of the pie, put some around the sides, leav- ing the bottom imcovered, the size of a teaplale ; pare ball a peck of peaches, and cut them in two, leaving half a dozen witli the stones in. If you have more paste, cut it in slips, and put it in with the peaches ; put them in the pot, strew half a pound of sugar over, grate nearly a nutmeg over, cut a tablespoouful of butter in bits, and strew ihem in, add a teacup of water, and a small teaspoonful of salt, put the top crust over, cut a slit in the middle, cover the pot, and set it over a gentle fire for one hour, when it may be put in a hot ove^ to brown. Apples or cherries may be done in the same manner. STRAWBERRY SHORT CAKE. Make a short cake of sour milk or cream, make it in a <*ake the size of a dinner plate, bake it, then break it through the middle, make a pint of strawberries licjuid with sweet cream, and sweeten with white sugar, spread it over the lower part of the cake, put the top over, let it stand for an hour then cut it in wedge shape pieces, and serve. PORK AND APPLE PIE. Line a tin with a pie paste, nearly fill it with peeled and quartered tart apples, cover it with thin slices of fat salt pork, add pepper, put a top crust over, and bake in a quick oven for one hour. This is an old-fashioned farmer's pie, and eaten with the addition of syrup, a very much relished dinner. CRACKLINGS. Take of cold veal or poultry, and one-half as much ham, chopped fine, mix with them an equal quantity of bread TOMATO CATSUP. 419 crumbs, add to it beaten eggs to moisten it, make it in small flat cakes, and fry a nice brown in salted lard or beef drippings. Potatoes may be used instead of bread crumbs. NOODLES AND BEEFSTEAK Break two eggs into wheat flour enough fo make a stifT paste, then roll out to the thickness of a knife blade, let it lay half an hour, then strew a little flour over, roll it up, and with a sharp knife shave across it as fine as possible, put them into boiling water for fifteen minutes, tlien take them out with a skimmer. Fry a fat beefsteak with plenty of gravy, have ready two tahlespoonfuls of grated cheese, put half your noodles on a steak dish, strew half the grated cheese over, lay on the steak, put over it the noodles and the remainder of the cheese, pocr the gravy over, and serve. The cheese may be omitted. TO MAKE NOODLES FOR SOUP. Make as directed above, and drop them into the soup fifteen minutes before taking it up, instead of putting them in boiling water — they are preferred to macaroni or ver- micelli. TOMATO CATSUP. Cut one bushel of tomatos in thin slices, and put them in layers in an earthen vessel, strewing salt between each layer, one quart of salt for the whole quantity; let them re- main for twelve hours, then stew them slowly until quite soft, rub them through a fine sieve, put them again to stew, add one gallon of vinegar, eight tablespoonfuls of mustard powder, six tablespoonfuls of black pepper, four ditto cay- enne, two ditto alspice, cloves ditto ; let it simmer for one hour and a half, let it become cold, then bottle and seal it. A porcelain kettle, or an earthen pipkin, is the only safe article fur making catsup, the action of the acid on met.ils being so very poisonous; an earthen pipkin of yellow ware^ is decidedly the best vessel for stewing tomatos. ADDITIONAL IN TWELFTH THOUSAND. BEOWN GRAVY SOUP. Put into a soiiprpot the bones of roast beef and broiled steak bones, together ^vitll the root end of tongue, poultry giblets and carcass and a knuckle of veal and tlie bone of a ham — the meat luiving been all cut off — let them sim- mer M'ith water to cover them for four or live hours or longer, then poui- it tlirough a colander into a deep basin or stone pot, and set it away until the next day, when take off the cake of fat from the top and pour it off tree from sediment; put it into the soup-j)ot, add a blade of nuice and three or four whole cloves, with a small bit of di'ied red ])eppe!", thicken with two or -three table-spoonfuUs of nicely browned flour ; luivc some nicely toasted bi-ead cut into dice on the tureen, and pour over the soup. MUSHEOOMS ^yiTIT BEEFSTEAK. Take a dozen or more nice fresh mushrooms, skin them and wash them thoroughly through sev- eral waters, then having taken them from the Avater put them into a stewpan with less than half a tea- spoonful of salt and the same of pepper, and a table- spoonful of port wine or water, and half a table- spoonful of butter. Cover the saucepan, set it over the fire, shake it frequently, dredge in a tea-spoonful of tlour, let it stew about twenty minutes, then pour it over a broiled beefsteak, and serve hot. TOMATOS AVITH BEEFSTEAK. Take the skins from a dozen ripe tomatos, put them into a stewpan with a tea-spoonful of salt and the same of pepper, add a small bit of butter, dredge in a tea-spoonful of flour, (either browned or POTATO CAKES. 421 not ns may be preferred), let them stew for at least Lalf an hour, then having broiled and nicely seasoned a beefsteak as previously directed, pour over the to- matos and serve hot. A tea-spoonful of sugar put to the tomatos whilst stewing is considered a great irnprovement by some tastes, or a tea-spoonful of made mustard. TO FRY SAUSAGES. Original and sujperior receijpt. Put the sausages into a frying pan, pour boiling W'ater over to cover them, cover the pan and set them on the back of the lire for ten or fifteen min- utes, then take them from the water wdtli a skimmer or into a colander, roll each one singly in wheat flour until it is all white, tlien having a frying pan with boiling hot lard or pork fat, put in the sausages, roll them over that they may be browned on every side, tlien serve hot. TOMATOS FRIED. Take four tomatos, and without skinning them cut tliem into rather thick slices (quarter of an inch), flour them, make a little butter or lard hot in a fry- ing pan, put in the sliced tomatos, and when one side is broAvned turn the other and do likewise, serve in a dish or over a broiled steak or chicken. POTATO CAKES, To serve with Roast DucJcs. Having boiled some potatos, chop them fine, season with pepper and salt, to one dozen large sized potatos put a table-spoonful of butter, break into them one fresh ^'^g, then stir them well together, form them in cakes about half an inch thick, and put tliem in the pan under the duck (or else fry them), and serve with them. 422 KICE CAKES. PEACHES PRESERV'D WITHOUT COOKING, To equal the finest Braiidy Peaches. Brnsh the down from the peaclies and pnt them into a deep basin, pour boilini^ water over to cover them, then cover it with a thickly t'okled toAvel, let it remain until the water is nearly cold, take them out one by one and rub ofl' tlie skins with a coarse towel, put a layer of tliem in the jar or can, cover them with a thick layer of the best pulverized white sugar, then put another layer of peaches, and peaches and sugar alternately until the jar or can is full, the sugar being last, and immediately close and seal them, — set them in a cool, dry, dark place. Peaches may be cut in halves, or smaller, and done in the same manner. Sec pineapples without cooking. Green Gages may be preserved without cooking, the same as peaches. GREEIS" CORN FRITTERS. Cut sugar corn from the cob, scrape whatever of the milk of the corn may remain on the cob ; — to a quart bowl of the cut corn put a tea cup of wheat flour and two beaten eggs, Avith enough milk to make a batter ; make a little sweet butter hot in a fiying pan, and make the fritters of a table-spoonful of the batter ; turn them, that both sides may be nicely browned. RICE CAKES. These are made of cold boiled rice with eggs and milk, and a very little wheat flour to make a batter. Bake on a griddle or in afryingpan, with nice sweet butter, for breakfast or a side dish at dinner, or for dessert with ground cinnamon and fine sui^ar. CREAM OF TARTAR BISCUIT. 423 COEN STAECH OR FAEINA. Made as directed for blanc mange, on the pack- ages, with the addition of a little lemon or vanilla flavor, as may be liked, poured into moulds lirsl: dipped in cold water, and set on ice for six or moro hours. Serve with sweet cream. POTATOS BAKED IN CUPS. Mash potatos with butter, and season with salt and pepper. Butter some earthen tea cups and till them with the prepared potato and bake them in an oven. Or, having siiaped them in cups or bowls, wet them over with beaten egg and brown them in an oven or before the lire ; or, instead of the i}gg, dredge with wheat flour, and baste Avitli a little biit- ter. PEACH FEITTERS. Made the same as apple fritters. CREAM OF TARTAR BISCUIT. To a quart of fine wheat flour put two tea-spoon- fuls of cream tartar and one of soda, rub it through a sieve, add a tea cup of sweet butter, work it through the flour, then wet it into a paste with enough sweet milk; work it as little as possible, and let the paste be as soft as can be rolled out on a well floured })aste board, let them be an inch thick, cut them in small round or square cakes, and bake in a hot oven for ten or fifteen minutes. Rolls may be made in the same manner, omitting the butter and adding a teaspoonful of salt ; roll them between the hands in cakes the length of a fin- ger, and bake. . 424 LAUDED SWEETBREAD. CREAM OF TARTAR COOKIES. To a quart of flour put two tea spoonfuls of cream of tartar and one of soda, pass it tlirougli a sieve, add to it two tea cups of brown suirar, one tea cup of butter, and one or two eggs, with enougliniilk to make it a paste, add a grated nutmeg, roll half an inch thick and cut in small cakes. DELICIOUS AND DELICATE MINCE PIES. Boil a fine piece of beef, free from strings or fat ; when it is tender put it into a colander and let it be- come cold, then chop it very line, put to it enough of the very best Stuart's syrup to slightly moisten it or rather hold it togethei*, add to it ground cinnamon or cassia, ground cloves, alspice and mace or nutmeg as it may suit the taste to have it more or less high- ly spiced ; pack it down close in an earthen or stone jar, dip a bit of muslin in syrup (one side) and press it upon the prepared meat. — keep it in a cool place. When wanted for use take a pint bowl of the meat, add to it a quart of the very best pippin or greening apples, pared and chopped not too finely, put to it a pint of the best Madeira wine and a wine glass of brandy, a tea cup of nicely cleaned and dried zante currants, and the same of raisins stoned and chopped, and a quarter of citron cut small ; mix all well to- gether, add enough sugar to make it really sweet, and it is ready for the paste. Cider of tlie best sort may be n^ed instead of wine, and the juice of two lemons instead of, or in addition to the brandy. LARDED SWEETBREAD. Parboil two or three sweetbreads, let them be- come cold, then lard th^m down the middle with bits of fat bacon, and on each side with bits of lem- on peel, and beyond that with a little pickled cucum- * SWEETBREADS STEWED. 425 ber cut email, then stew tliem geutly under a rich gravy thickened with a little flour, add a little mushroom powder, a small pinch of cayenne pepper, a little salt, and a squeeze or two of lemon juice. SWEETBREADS ROASTED. Trim off the tough part, then scald them for a few minutes in a stewpan of water and a little salt (the heart sweetbreads), then take them out into a basin of cold water until cool, have an egg beat up in a dish, and also have ready some fine bread crumbs and clarified butter. Run a skewer through the sweetbreads and fasten on the spit, egg them all over, shake bread crumbs over, then sprinkle clari- fied butter over, and then bread crumbs again and roast them for a quarter of an hour, take them from the skewer and make a gravy of butter and a little browned flour with hot water or a little lemon juice, and a shake of cayenne. Make it hot and serve in the dish under the sweetbread. SWEETBREADS FRIED. Prepare them as for roasting, then fry in butter made hot, turn them to brown them nicely, tlien make a little grary with water or lemon juice, and serve. SWEETBREADS STEWED. Parboil them, then put them into a stew-pan with a little water or milk : work a little butter and flour together, and add it with a blade or two ot mace, some salt and white pepper, and, if liked, a little chopped parsley. Garnish with thin slices ot lemon. 436 VEAL CAKES, VEAL COLLOPS. Cut tlie veal from the leg or other lean parts into pieces the size of a large oyster; have a seasoning of j)epper, salt, and a little ground niiiee, or sweet herl)s ; ruh some over eacli ; then di[) them into beaten egg, and afterwards into line bread crumbs or rolled crackers, and frj in sweet bntter, the same as oysters. These both look and taste like oysters. SWEETBREADS LIKE OYSTEES. Boil the sweetbreads tender in water and a little salt ; then pound or mash them fine ; add bread crumbs, a little bntter, pepper, and salt, and lemon ^ juice. Season them nicely ; then add enough beaten es!:^^ to bind all together. Make them in cakes the size of an oyster, and fry and serve. WHITE MIKCE OF YEAL. Chop some cold real very fine ; season with a little mace, white pepper, and a little water, and a bit of bntter worked to a paste with wheat flour : a cup of cream may be added at the last. A wine-glass of Madeira or Port wine, instead of the cream, may be added, and makes another dish. YEAL CAKES. Take three qnarters of a pound of lean veal, quarter of a pound of beef suet, half the rind of a . lemon chopped fine, a little mace, pepper, salt, and a very little white onion. Mix these together ; beat them well in a mortar, make them into small cakes, and fry them a nice brown. MACCAEONI SWKET. 427 JULIENNE sour. This • sonp is composed of carrots, turnips, leeks, onions, celerj, cabbage, parslej, and other vegeta- bles : the roots are cut in tliin slips, about an incli long ; the vegetables are halved, and then sliced. Fry or stew the roots in a little butter, and stew the other vegetables in a little of the broth, before adding all the broth. For a Julienne root cutter, see Eerrian, 601 Broadway. MACCAEONI WITII CHEESE. Simmer quarter of a pound of maccaroni in a quart of milk, until the pipes are well swelled and tender ; then butter a pudding dish, y)ut in a layer of maccaroni ; strew it plentifully with grated cheese and bits of butter ; then another layer of maccaroni, and grated cheese and butter, and mac- caroni, alternately, until the dish is full, the cheese being last ; then put over the whole bits of batter, or melt the butter and put it over ; then put it into a moderate oven until it is nicely browned. Serve hot. The cheese for this purpose should be cut and allowed to become dry before it is grated. Pine- apple, or old English or Parmesan, should be used. The milk in wdiich the maccaroni is steeped must also be added, if not all absorbed. MACCARONI SWEET. ^ Boil two ounces of maccaroni in a pint of milk, "with a bit of lemon peel and a stick of cinnamon. When the pipes are swelled to their utmost size •without breaking, lay them on a custard dish ; pour a custard over them whilst hot. Serve cold. 4:28 COKN STAKCn. FARINA PUDDING. Put a quart of milk into a farina kettle : when it is boiling Lot, stir in enough of the dry farina, stir- ring it all the time, to make it quite thick. Add a small teaspoonful of salt. When it has boiled for twenty minutes or half an hour, take it from the fire, have ready the yolks of three eggs, beaten smooth ; stir the hot farina with a spoon, adding by degrees the beaten yolks, and stirring it vig- orously all the time, that it may be well blended. Butter a pudding dish large enough to contain it, pour it in, and brown it in a hot or quick oven, fif- teen or twenty minutes before serving. Wine, Brandy, or Lemon Sauce. See page 240. This is an original receipt, and makes a most del- icate pudding, superior to cocoanut, but having that peculiar flavor. FARINA. Tliis most excellent article of food may be pre- pared in a variety of ways. Made as directed in the preceding receipt, before adding the eggs, with the addition of a little sugar and lemon or vanilla flavor, or a stick of cinnamon, (boiled in the milk before adding the farina,) and served cold \vith sweet cream, it is one of the most acceptable of sum- mer desserts. Dip a jelly mould first in cold water, pour in the boiled farina, and when cold set it on ice. Serve the following day. Farina may be colored yellow with the yolk of one egg;^ and served in the same manner. The mould should be an ear of corn when this is done. CORN STARCH May be prepared and served the same as farina. CHICKEN SALAD. 429 CORN STARCH CUSTARD. Set a quart of milk to boil, (use a farina kettle,) to three well-beaten eggs add a large tea-spoonful- of corn starch, beat it smooth, then stir it into the boiling milk ; continue to stir it, and let it boil for twenty minutes ; then turn it into a china dish, or when cooled, a glass bowl. Set it in a cold place, or on ice. Having beaten the Avhite of the eggs to a high froth with a table-spoonful or two of pulver- ized sugar, heap it on before serving. The corn starch should be sweetened to taste, and flavored with lemon or vanilla. APPLE PUDDING. Grate a stale loaf of baker's bread, butter a pud- ding dish well with sweet butter, strew it plenti- fully with bread crumbs ; then having cored and sliced rich tart or sour apples, (pippins or greenings are best,) put a layer of them on the bread ; strew plentifully with light brown sugar and bits of but- ter, with grated nutmeg or cinnamon ; then another layer of bread crumbs and apples, bread, &c., alter- nately, until the dish is full — the bread and butter and spice being the last. Bake tvro hours in a moderate oven. This is a delicious pudding. CHICKEN SALAD. Take the white meat of a chicken, either boiled, roasted, or fricasseed ; cut it small, or mince it tine ; take the same quantity or more of white tender cel- ery, cut small ; mix the celery and chicken together an hour or two before it is wanted ; then add the salad dressing, (see page 186.) Mix the whole to? gether, put it on a dish, make it in an oval form, spread some of the dressing over the outside. Gar- 4:30 SOFT CKAB3. nisli witli the most delicate leaves of celery arouiid tlie edge, and the white of the egg cnt in rings, and green ])ickles cut in thin lengthwise slices — ■ small cueiinihcr pickles are to be used. Pickled beets may be added, cut in slices, and then in dia- monds or stars, alternately with the green pickles and eggs. LOBSTER SALAD Must be made and dressed in the same manner as directed for chicken salad, adding the green inside and soft parts of the lobster, and garnish with the small claws of lobster. POTATO SALAD. Chop cold boiled potatos in square pieces, rather small, and dress the same as any other salad. Lettuce, celery, potatos, water-cresses, or cab- bage, with cold boiled beets, green pickles, may bo used for salads. . SOFT CRABS. Scald the crabs : take off the claws and spongy part and sand ; wipe them dry, and broil or fry them nicely. Season with sweet butter, and pepper and salt, SUET FRUIT PUDDING. WITHOUT KGGS. To one pound of wheat flour, add one tca-spoon- fnl of cream of tartar, and half as much soda — rub .it through a sieve ; chop one pound of beef suet COKN BKEAD. 431 finely, free it from strings and shreds, and put it to the flour with a pound of chopped raisins or cur- rants, one teacup of syrup, one tahle-spoonful of ground cinnamon, lialf a table-spoonful of allspice, and the same of cloves, with a little ground mace or nutmeg ; tie it in a floured cloth, and boil three hours — serve with brandy sauce. Citron may be added, or the pudding may be made with it alone. DELICIOUS COEN BEE AD. Measure a quart of sweet, freshly ground corn meal, add to it a large teacup of wheat flour, two tea-spoonfuls of cream of tartar, and one tea-spoonful of soda in powder ; work the whole through a sieve, then add to it a table-spoonful of sweet butter, and the same of syrup; add three well beaten eggs and enough milk to make a batter ; beat it well — it should not be much thicker batter than griddle cakeSj Butter tin pans or basins, fill them an inch or more- deep, and bake in a quick oven for ono bom- or more. This caimot be surpassed. STRAWBERRY SHORT-CAKE. Beat together a large table-spoonful of butter with two of sugar; add one well beaten Qgg; rub two even tea-spoonsful of cream of tartar in three cups of flower and add them; dissolve one even tea-spoon of soda in a cup of milk, add it last; bake in a flat pan in a quick oven. When done let it get cold, cut in three layers or in half, as you please, cover one layer with strawberries, sprinkle them with sugar ; put on a layer of the cake, put another layer of strawberries and sugar, lay on the top layer and dust sugar over. The strawberries are (I think) nicer if a syrup is made by putting three large spoonsful of sugar in one and a half gills of water ; let it dissolve and boil a few moments to form a syrup, remove 432 TERRAPINS. from the fire, put the berries in, shake them well, and when cool put on the cake in hiyers. PAN'D OYSTERS. Take fifty large oysters, rinse them with a little clean water and let them drain. Then put them in a stew-pan with quarter of a pound of butter, and sufficient salt ; red and black pepper to season them well. Put the pan over a clear fire and stir while cooking. When the oysters begin to shrink, remove them from the fire, and serve immediatelv in a well heated covered dish. TERRAPINS. Take four terrapins and let them simmer in a kettle of boiling water for ten minutes; then take them out, and remove the nails and loose skin. Throw out the water just used, rinse the kettle thoroughly and fill it again Avith clean salted water, boiling liot; then wash the terrapins in warm water, return them to the kettle, and let them boil until thoroughly tender. The time required to boil a terrapin Avill depend somewliat upon its size and ago, but when it is done sufli- ciently, the body will split at the side, and the claws become very tender. When done, take them out of the kettle and let them get cool ; then remove the shells, and carefully clcaji the terrapins, being very particular to remove the gall, sandbag, entrails and all the spongy parts. Out the moat very lino, place it in a stew-pan with three tea-spoonsful of fiower, mixed w^itli a pound of fresh butter, until thoroughly smooth ; then put the pan over a clear fire, and season with salt, red and black pepper. When it comes to boil add half a pint of Madeira wine. Let it sinunor a few minutes, being careful to stir it well ; remove from the fire, and serve it in a well heated covered dish. For two terrapins use only half the above ino-redients. BEEF MUTTON. BEEF. AOO a The Sirloin. b The Riiiiii), or Round, c Efige-Bniie. d Hiittock. ■e MoHse-Buttock. f Leg. g Tliick Flank. h Veiny Pusce. i Plate Piece. j Ihhi. k Prime Ril)s. I Clii.ck Ribs. m Brisket. n Shoulder. o Clod. P Neck. q Shin. r Head. MUTTON. 28 a Leg. h Shoulder. c Loin. d Lnin. e Meek. / Breast. 484 VEAL PORK. VEAL. a Loin, best end. c Chump End. b Fillet. d Knuckle. e Neck, best end. f Breast, best end h •Knuckle. ff Blade- Bone. J Scrag, or Neck. I Breast. PORK. Ham. Hind Loin. Fore Loi'n. Spare-Rib. Hand, or Spring Belly. HINTS ETIUUETTE OF THE DINNER TABLE. Without a perfect knowledge of the art of carving, it is im- possible to perforin the hnnurs of the tahle with propriety ; and nothing can he more disagreeable to one of a sensitive disposi- tion, than to behold a person, at the head of a Aveil-furnished board, hacking the finest joints, and giving them the appear ance of having been gnawed by dogs. It also merits attention in an economical point of view; a bad carver will mangle joints so as not to be able to fill half a dozen plates from a sirloin of beef, or a larg;e tongue; which, besides creatinn; a great difference in the e sufficiently near to enable the carver to reach it without rising, aud the seat should be elevated so as to give couunaud over the joint. Show no partiality in serving, but let each person have a share of such articles as are considered best ; for however you conciliate the one you favor, you must bear in mind that you make enemies of the other guests. FISH Requires very little carving. It should be carefully helped with a fish-slice, which, not being sharp, prevents the flakea from being broken ; and in salmon and cod these are large, aud add much to their beauty. A portion of the roe, milt or liver should be given to each person. Mackerel. In helping, first cut off the head at 1, as that part is very inferior and unsavory : then divide down the back, and give a side to each. If less is asked for, the thickest end, Avhich is the most choice, should be served. Inquire if the roe is liked. It may be found between 1 aud 2. That of the female is hard, of the male, soft. 440 CARVING. Salmon la rarely sent to the table whole, but a piece cut from the middle of a large fish, which is the best flavored part of it. Make an incision along the back 1-2, and another from 5-6 ; then divide the side about the middle, in the line 3-4 ; cut the thickest part, between 1-3, 2-4, for the lean, the remainder for the fat. Ask which is preferred, and help as the fancy of your guests may demand. When the fish is very thick, do not venture too near the bone, as there it has an ill flavor, and is discolored. In paying your respects to a whole Salmon, you will find the choice parts next the head, the thin part next; the tail is con- sidered less savory. Carp, Perch, HaddocJc, Etc. will be easily helped, by attending to the foregoing directions. The head of the Carp is esteemed a delicacy, which should be borne in mind. Cod's Head and Shoulders. Introduce the fish-slice at I, and cut quite through the back, as far as 2. Then help pioccs from between 3 and 4; and witii each slice give a portion of the sound, which lines the under side of the back bone. It is thin, and of a darker color than the other part of the fish, and is esteemed a delicacy. Some persons are partial to the tongue and palate, for which vou mtist insert a apoon into the mouth. The jelly part is CARVING. 44:1 anoiit the jaw ; the firm part ^vithin the head, on which are some other delicate pickings ; theliuest portions may be found about the shoulders. Turbot. The under side of this fish is the most esteemed, and is placed upperniobt on the dish. The fisli-slice must he intro- duced at 1, and an incision made as far as 2 ; then cut from the middle, which is the primest part. After helping liie whole of that side, the upper part must he attacked, and as it is dif- ficult to divide the hack bone, raise it with the fork, while you separate a portion \\'nh the fish-slice. This part is more solid, and is preferred by some, though it is less delicate than the under sidcr The f\v.3 are esteemed a nicety, and should be at- tended to accordingly. Brill, Soles, Plaice, nndjlat fish in general, may be served in the satn« manner as a Turbot. JOINTS. In helping the more fleshy jo'"ts, such as a Sirloin of Beef, Leg of Mutton. Fillet of Veal, cut thin smooth slices, and let the knife pass through to the bones of Mutton and Beef. It would prevent much trouble, if the joints of the loin, neck and I'reast. were out through by the butcher, previous to the cooking, so that wlu-usent to table, they maybe easily severed. Should the whole of ihe meat belonging to each bone be too thick, one or more slices may be taken olf between every two bones. In some boiled joints, round and aitch-bone of beef for in- stance, the water renders the outsides vapid, aud of course on s* ■ 44r2 CARVING. fit to be eaten ; you will therefore be particular to cut off and lay asitie a thick slice from the top, before you begin to serve. Saddle, of Mutton. This is an excellent joint, and produces many nice bits. Cut the ivhole length of it close to the i)ack bi>ne, and take ofT Bonie Ion;; thin slices in that direction. The upper division con.sists of lean ; the fat may be easily got at by cutting from the left side. Shoulder of Mutton, Cut in to the bone at the line 1, and help thin slices of lean from each side of the incision ; the prime part of the fat lies at the outer ed^e, at 2. Should more meat be required than can be got from that part, cut on either side of the line 3, which represents the blade bone, and some good and delicate slices may be procured, liy cuttinj;; horizontally from the underside, many " nice bits" will be obtained. Loin of Mutton. ■^ . . As the bones of this joiirt are divided, it is very easily man- aged. Begin at the narrow end, and take off the chops; when the joints are cut through, some slices of raea^mav be obtained between the bones. Haunch of Mutton. f^onsists of the leg and part of the loin, cut so as to resemble a haunch of venison. It must be helped at table in a «unilar Diauner. CARVING. 443 Ltg of Mutton. The finest part is situated in the centre, at 1, between the knuckle and farther end ; insert the knife there, and cut thin, deep slices each way, as far in as 2. The outside rarely heinj; very fat, some neat cuts may he ohtained off the broad end, at -i. The knuckle of a fine \e^ is tender, though dry, and many prefer it, ahhouj^h the other is the most juicy. There are some ^ood cuts on the broad end of the back of the leg, from which slices may be procured lengthways. 'l"he cramp hone is by some esteemed a delicacy ; to get it out, cut down to the thigh bone, at 4, and pass the knife under it iu a semi-circular course, to 5. J S Fore Quarter of Lamb, First divide ^le shoulder from the scoven, t\ hich consists of the breast and ribs, by passing the knife under the knuckle, in the direction of 1, 2, 3 and cutting so as to leave a fnir por- tion of meat on the ribs : lavit ( ii a separate dish; the other part, which, after being sprinkled over with pepperand salt,%houlr, it must be extracted with the point of the knife, and a portion ^iven. The palate, esteemed a delicacy, is situated nnder the head, and some fine lean may be found by removing the jaw-bone ; portions of each of these should be helped round. A Loin of Veal should be jointed previous to being sent to taMe, w4»en each di- vision may be easily cut through with a knife. The fat sur- rounds the kidney, and portions of each should be given with the other parts. ^ FiUtt of Veal resembles a round of beef, and should be cari'ed similar to It, in thin and very smooth slices, off the top. Cut deep into the flap, between 1 and 2, for the stulfing, and help a portion of if to eich person Slices of lemon are always served'with this dish. CARVING. 447 '=%:i <^y Roast Pig. As this is usually divided as above, l)efore sent to tal)le, lit- tle remains to he done liy ihe carver. First separRte a shoul- der from the hody, and then the lej^ ; divide the ri!>s info con- venient portions, and send around « ith a sufficiency of the snif- fing and gruvy. Many prefer the neck end between the shoulders, although the ribs are considered the finest part, but as this all depends on taste, the question should be put. The ear is reckoned a delicaey. Should the head not be divided, it must be done, and the bi-aius taken out, and mixed with the gravy and stuffing. A Loin of Pork is cut up in the same manner as a loin of mutton. See page 42J. Leg of Pork Commence carving about midway, between the knuckle and farther end, and cut thin deep slices from eithtfr side of the line 1. For the seasoning in a roast leg, lift it up, and it will be found under the skiu at the large end. Hand of Pork. Cut thin slices from this delicate joint, either across near the knuckle, or from the blade bone, as directed for a shoulder of mutton. Tliis forms a nice dish for a tete a tete diuuer ; there is not suiriciciut for a third pertion. 418 CARVING. The usual mode of carving this joint, is by I'^ng delicate slices, through the thick fat, in the direction of 1-2, laying open the bone at each cut, which brings you to the prime part at once. A more saving way is to commence at the knuckle and proceed onwards. Some persons take out a round piece at 3, and enlarge the hole, by cutting thin circuhir slices, with a sharp knife. This keeps the meat moist, and preserves the gravy, but seldom looks handsome. POULTRY, GAME, ETC. The carving-knife for poultry is smaller and lighter than the meat carver ; the point is more peaked, and the handle longer. In cutting up a turkey, goose, duck, or wild fowl, more pi-ime pieces may be obtained by carving slices from pinion to pinion, without making wings; this is an advantage when your party is large, as it makes the bird go farther. A Fowl. It will be more conveniect, in carving this, to take it on yonr plate, and lay the joints, a* divided, neatly on the dish. Fix CARVING. 449 jour fork in the middle of the breast, and take the wiug off in the direction of 1-2; divide the joint at 1, lift up the pinion with your fork, and draw the wing towards the leg, which will separate the fleshy part more naturally than by the knife ; cut between the leg and body at 3 to the bone, 2, give the blade a sudden turn, and the joint will break if the fowl is not old. When a similar operation is performed on the other side, take off the merrythought, by cutting in to the bone at 4, and turn- ing it back, which will detach it; next remove the neck bones and divide the breast from the back, by cutting through the whole of the ribs, close to the breast. Turn up the back, press the point of the knife about halfway between the neck and rump, and on raising the lower end it will separate easily. Turn the rump from you, take off the sidesmen, and the opera- tion is complete. The breast and wings are the most delicate parts, but the leg is more juicy in a young bird. Great care should be taken to cut the wings as handsome as possible. A Partridge is cut up in the same manner as a fowl, only, on account of the smallness of the bird, the merrythought is seldom divided from the breast. The wings, breast, and merrythought, are the finest parts of it, but the wing is considered the best, and the tip of it is reckoned the most delicious morsel of the whole. A Pheasant. Fix your fork in the centre of the breast, and make incisions to the bone at 1-2, then take off the leg in the line 3-4, and the wiug at 3-5 ; sever the other side in the same manner, and separate the slices you had previously divided on the breast. In taking off the wings, be careful not to venture loo near the Vieck, or you will hit on the neck boue, frurn which the wing 29 450 CARVING. nhould be divuled. Pass the knife thron^jb ihe line G, an«l under the nieriythouj^ht towards the ueck, which will detach it. The other p;nts may be served as directed for a fowl. The breast, wings, and ineny thought, are the most delicate parts, although the leg has a high ilavor. A Turkey. The finest parts of this bird are the breast and win^s; the latter will bear some delicate slices beiug taktu off. Alter the four quarters are severed, the thighs must be divided from the drum-slicks, which, being tough, should be reserved till last. Ill other respects, a turkey must be dealt with exactly as recommended for a fowl, except that it has no iiierrythoughf. Give a portion of the stuffing, or forced meat, w hich is iugide the breast, to each person. JFoodcocJcs, Grouse, etc., are carved similar to a fnwl, if not too Bmall, when they may be cut in quarters, and helped. Snipes, being smaller, should be divided in halves. pigeons. The usual way of carving these binls is to insert the knife Ht 1, and cut to 2 and 3, when each portion may be divided into two pieces, and helped. .Sometimes they nve cut in halves, either across v>r down the middle: but as the lower part is thought the best, the first m()de is the fairest. Should they be very large and fine, they may be served like fowls. A Goose. Take off the wing by putting the fork into the small end of die pinion, and press it close to the body ; divide the joint at i with the knife, carrying it along as far as 2. Remove the leg, by cuttiig in the direction of 2-3, and divide the thigh CARVING. 451 from the drumstick ; tlien sever the liinhs on the other siHe, aud cut some long slices froiri each side of the breast, between the hues a and b. To s;et at the stuffing, the aproa must be removed, by cutting from 4 to 5 by 3. It is rarely necessary to cut up the whole of the gvtose, unless the company is large ; but the merrythought may be taken oft". There are two sidebones by the >ving, which may bacut olT. as like vise the back aud lower sidebones. The best pieces are the breast and thighs A Duck. Remove the legs and wings as directed above for a goose, aud cut some slices from each side of the breast. The season- ing will be found under the flap, as in the other bird. Should it be necessary, the merrythoHght, sidebones &c., can be de- tached in the same manner as recommeuded for a fowl. Haunch of Venison. First let out the gravy, by cutting in to the bone across the joint at 1-2; then turn the broad end towards you, make as deep an i icision as you can froui •'} to 4, aud help thin slices from each side. The greater part of the fat, which is much esicemed, will be found on the left side ; and those who carve must take care to proportion both it and the gravy to the num- ber of the company. Hare. Insert tile point of the knife inside the shoulder at 1, and di- vide all the way down to the rump at 2 : do ibo same on the 452 CARVING. other side, and you will have the hare in three pieces. Pass the knife under the rise of the shoulder at 2-1, to take it off". The leg may be severed in a similar manner; then behead it, cut off the ears close to the roots, and divide the upper from the lower jaw. Next place the former flat on a plate, put the point of the knife into the forehead, and divide it through the centre, dowu to the nose. Cut the back into convenient por- tions, lay the pieces neatly on the dish, and proceed to serve the company, giving some stuffing, (which will be found in the inside,) and gravy to each person. The prime parts are the hack and legs ; the ears are consid- ered a luxury by some, as are the head and brains ; they may be distributed to those that like them. Should the hare not be very tender, it will be difficult to di- vide the sides from the back, but take off the legs, by cutting through the joints, which you must endeavor to hit. 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. Rabbit. The directions for cutting up a hare will be amply sufficient to enable the carver to dispose of this animal. The best part is the shoulders and back, which must be divided into three or four pieces, according to its size. The head should uot be given unless asked for. BohhiVs Yeast Potcder is one of the improvements of the day. May be used in making biscuits, instead of cream of tartar and soda. " What Cheer " Calm. An old friend with a new name. See "Turnpike" Cakes, page 277 of this book. Much trouble ma}^ be saved by pur- chasing a box of these yeast cakes, as they are the .same as. di- rected in the above mentioned recipe. INDEX. PAGE A-LA-MODE Beef. 82, 83 A-LA-POLONAISE, CAKES 249, 250 Albany Bkkakfast Cakes 3To Albany Cakes 410 ALM ACKS 381 Almond Biscottes 32J Almond Cake 300, 301 Almond Duop Cakes 311 Almond Drops 316 Almond Ji'mbles 293 Almond Macaroons 316, 317 Almond Meringues 320, 321 Almond Pound-cake 308 Almond Pudding, baked 220 Almond Pudding, boiled 220, 221 Almond Spice Biscuits 315,321 Amber Color, for Soups 14 Anchovy Sauce 196, 197 Apple and Pork Pie 418 Apple and Quince Jelly 352 Apple Charlotte 215 Apple Dumplings 212, 213 Apple Dumplings (Dried)... .213, 214 Apple Dumplings CW'hole) 216 Apple Fritters, with Ej^gs 212 Apple Fritters, without Eggs.. 2li Apple Jelly 355,*357 Apple Mince Pie 263, 234 Apple Pie 251 Apple Pie (Dried) 252 Apple Pudding, baked 414, 429 Apple Pudding, boiled, with Eggs 212 Apple Pudding, boiled, without Eggs 212 Apple Pudding, Charlie's 414 Apple Sauce for Goose, etc 199 Apple Sauce for Puddings.. .241, 242 Apple Tart. 251, 252 page Apple Tart (Dried) 252, 253 Apple-water 409 Apples, baked 409 Apples, Crab, trf preserve... 355, 356 Apples, fried 199 Apples in Batter 229 Apples in Jelly 357, 358 Apples, Lady, to preserve... 355, 356 Apples, Pine (see Pineapples) . . 346 Apples, to dry 353 Apples, to preserve 356 Apples, to preserve for Tarts or Common Use .381, 382 Apples, to stew 376, 377 Apricots, to preserve 363 Arrangement and Bill of Fare for Tea-table, in Summer AND Winter 40i, 402 ARRANGE-MENT AND FURNITURE of Breakfast and Dining- room 398-407 Arrow-root Blanc-mange 408 Arrow-root, to cook 407, 408 Artichokes, to boil 183 Artichokes, to prepare for Table 188 Artificial Cheese 206, 207 Asparagus, Choice of 182 Asparagus Salad 182, 183 Asparagus, to boil 182 Asparagus, to stew 182 Bacon, to fry or broil 109, 110 Bakers' Bread, to make 263, 269 Bakers' Bolls, to make 278, 279 Bakers' Yeast, to make 277 Baking Bread, Biscuit, Rolls, Cakes, etc.. Directions for.264-2C3 Baking, heating Ovens for. 205 454. TAGE Baking of Cakes 304 Baking Pies, Tarts, etc., Direc- tions for 243-245 Balls, Egg, for Soup 28 Balls, Snow 214, 215 Bauceriues, to prescrva 360, C70 Barlev-wateh 410 Bass, Sea, to cook o9 Bass, Striped, to hoil 41 Bass, Striped, to fiT 41 Batter, Apples in 2Ja Batter PrDDiNG, boiled 2J5 Batter Pudding, Cheap 216, 217 Batter Pi'dding, Rich 217 Bean Soup (Dried) 21 Bean Soit (Green) 20, 21 Beans and Corn 1S:3, 1S4 Beans and Pork, to boil 115 Ceans, Green, to boil 1S3 Beans, Green, to pickle 392 Beans, Lima, to cook 184 Beef, Aitch-bone of, to carve 444 Beef, A-la-mode 82, 83 Beef and Onion Stew. 78, 79 Beef and Potato Hash 75, 76 Beep, a Round of, to stew 72, 73 Beef, Bouilli 73 Beef Broth 25 Beef Cakes 76 Beef, Cold, to serve 84 Beef, Corned 06, 67 Beef, Corned, to boil with Vege- tables 119 Beef, Frizzed 170 Beef IIead-ciieese 71 Beef Heart, to bake 73, 74 Beef Heart, to roast 73,74 Beef Heart, tostew 74 Beef, Joints of 433 Beef Kidneys, to cook 74, 75 Beef Liver, to cook ...70, 71 Bf.kf Liver, to smoke 67 Beef, Minced 80 Beef, Pickled C3 Beef, Potted Head of 71 Beef, Proper pieces of, for smo- king C7 Beef. Ribs of, to carve 445 Beef, Ribs of, to roast 411 Beef, Roast, Vegetables for 81 f PAGE Beef, Round of, to carve 444 Beef. Round of, to cook (French receipt) 83 Beef, Sirloin of, to cai-ve 445 Beef, Salted or Corned, to keep for years 66, 67 Beef, Salted, to boil with Vege- tables 169 Beef, Sandwich 329 Beef, Shin of. Soup 2.3. 24 Beef Skirts, to cook 60, 72 Beef, Smoked 75 Beef, Smoked, aBreukfa.stofl69, 170 Beef, Smoked, to make an Ome- lette of. 169 Beef, Smoked, to serve 170 Beep, Smoked, with eggs 169 Beef Soup 24, 25 Beef Steak and Noodles 419 Beef Steak, Mushrooms with . . 420 Beep Steak, onions with 71 Beef Steak Pie 77, 73 Beep Steak Pudding 73 Beef Steak, Tomatoes with..420, 421 Beep Steaks, Choice of 70 Beef Steaks, fried, with Gi-avy . 79 Beef Steaks, to broil 76, 77 1!eef Steaks, to fi-y 77 Beef Steaks, to fry (to ta.ste like a broil) 77 Beef to bake... 81, 82 Beef to choose 65, 66 I Beef, to hash 75 Beef, to keep sweet 65, 66 Beef Tongue, to carve 445 Beef Tongues, to pickle 60, 67 Beef, topickle 63 Beef, to roast so, 81 Beef, to salt for immediate use 67, 63 Heef, to smoke 75 Beef, to stew (Ragout) 72 ;!eef Tripe 63 Beef Tripe, to broil 70 Beef Tripe, to clean 6<», 69 r.EEF Tripe, to fricassee 70 Beef Tripe, to fry C9 Beef Tripe, how to make Roila j Cheese with 69, 70 I Beets, to pickle r,94. 3G5 i BKtT.s, old, to cook 179, ISO INDEX. 455 PAGE Beets, young, to cook 1V9 Beet Tops, to cook 1 T8, 1T9 Beverage, a Temperance 406 Bill of Fake for :i t'amily Break- fast 400 Bill of Fake for Tea-Table in Summer 401, 402 Bill of Fake for Tea-Table in Winter. 4a2 Bird's Xest, to make, of Mac- aroni, etc 156, 157 Birds, small, to broil 161 EiKDS, small, to fry 161 Birds, small, to roast 162 Birds, to cook (see Poultry and Game) 135-164 Ducks 152-154 PartrUlges 160 Pigeons 154-160 Quails 160 Small Birds 161-162 Snipe 160 Woodcock 160 Birds, to keep from tainting. 181, 162 Birds, to roast 162 Biscottes, Almond 322 Biscottes, Pistachio 322 BisciTT AND Jelly Sandwich.. 30S Biscuit, Directions for baking 264-26S Biscuit, Directions for making 264-323 BiSCTTiTS, Almond Spice 315, 321 Biscuits, Cream of Tartar 423 Biscuits, Diet sic Biscuits, Drop 415 BlSCiniS, Milk 2S5, 2SG Biscuits, Naples 30S Biscuits, or Bread Cake 274 Biscuits, Pistachio 322, 323 Biscuits, Savoy 307, 30S BiscnTS, Soda 2S5 Biscuits, Spoon 309 Blackkekkies, to prepare for Table 336 Blackberries, to preserve 369 Blackberry Pie 258 Blackbekry Pudding 230 Blackberry Syrup 369 Black Fisn, to boil 41 Black Fish, to bmi! 39 Black Fish, to fry 39, 40 Black Fish, to stcv,- 40 page Black Tea, to make 331 Blanc-Mange, Arrow-root 408 Blanc-Mange, Ribbon : 223 Blanc-Mange, Riec-tlour 4(» Blanc-Mange, to make 223 Bologna Saitsages, to make 102 BouiLLi, Beef 73 Brains, Calf's, to make a Dish of 86 Bkandied Peaches 361, 362 Brandy, Green Gages in 372, 373 Brandy, Lemon 384 Brandy Peaches 331 Brandy Peaches, to preserve Peaches without cooking, equal to 422 Brandy. Pears in 374 Brandy, Plums in 372 Brandy, Rose 333 Brandy S a uce 240 Brandy Sauce, Liquid 240, 241 Bread and Butter Pudding, baked 226, 227 Bread and Butter Sandwich.. 320 Bread, Bakers', to make 268, 269 Bread. Brown 273 Bread Cake 415 Bread Cake, or Biscuit 274 Bread, Corn, Delicious 431 Bread, Diet 30T Bread, Directions for baking. 264-263 Bread, Directions for making (see Ccikvs and ItoUs) 264-274 Bread, Dyspepsia 273 Bread Fuitteks 233 Bread. Graham 273 Bre.\d, Indian Corn 274 Bread, Indian Meal 274 Bread, Potato 270, 271 Bread Pudding, baked 225 Bread Pudding, boiled, 225, 226, 233 Bread, Rye 272 Bread, Saleratus in 265, 266 Bread, to knead 273, 274 Bread, Twist 271 Bread, VoLatile Salts in 205, 266 Bread, A^Hieat and Indian. ..271. 272 Bread, 'Wlieat, to make 269, 270 Breakfast. Bill of Fare for 400 Breakfast Cakes, Alliany 275 Breakfast Cakes, Cornmeal 274, 275 Bke^vefast Cakes, Indian 41T 456 INDEX. PAGE Breakfast Cakes, Indian Meal. 275 Bkeakfast Cakes, Washing- ton 417, 418 Breakfast, Family, Bill of Fare for. 400 Breakfast of Smoked Beef.. 169, 170 BuEAKFAST-RooM, Arrangement and Furniture of. 398-407 Breakfast-Table, Arrangement of. 398-400 Breakfast, Winter, Bill of Fare for 400, 401 Bride Cake (Rich) 314, 315 Brill, to carve 441 Broth, Beef^see Soup) 25 Broth, Chicken 27 Broth, Mutton 28, 29 Broth, to make in haste 410 Broth, Vea! 28 Brown Bread 273 Brown Gravy Soup 420 Browning for Gravies 31 Browning for Soups 14, si Buckwheat Cakes, to bake, 279, 2S0 Buckwheat Griddle Cakes 279 Bullhead Soup, to make 19 Buns, Conunon 284, 285 Buns, Cross 285 Buns, Currant 290 Butchers' Meat, Directions for buying and dressing 65-130 Butter, Clarified los Butter (Cold) and Vinegar Sauce 195, 196 Butter Crackers 235 Butter, Delicious, to make 200 Butter, Directions for making and keeping 200-206 Butter, Drawn, to make 105 Butter, Melted 198 Butter, Salt, to freshen 200 Butter Sauce 196 Butter, Toast without 209 Butter, to make , . 202-206 Butter, to make In haste 200, 201 Butter, to make sweet for winter use 201, 202 Butter, to preserve for winter.. 201 Buttered Lobster, to prepare. 49 Buttermilk Muffins 280 Buttermilk Pop. 409 BCTTEEMILK TEA CaKES 281, 282 PAOR BcTTERMn-K, Uses of. 205, 206 Butternuts, to pickle 392 Cabbage and Milk Soup 16, 17 Cabbage and Potatoes, to cook together 194 Cabbage, Red, to dress 187 Cabbage, Red, to pickle 394 Cabbage Salad 186 Cabbage, Savoy 118 Cabbage Soup 30 Cabbage Sprouts, to boil 178 Cabbage, to boil 187 Cabbage, to prepare for boiling. 119 Cake, Almond 300, 301 Cake, Almond Pound 308 Cake, Bread 415 Cake, Breakfast (Cornmeal). 274, 275 Cake, Breakfast (Indian) 417 Cake, Breakfast (Washingt'n)417, 418 Cake, Bride (Rich) 314, 315 Cake, Cocoanut 416, 417 Cake, Cocoanut Cup 299, 300 Cake, Cocoanut, or Candy ...321, 322 Cake, Cocoanut Pound SOG Cake, Cocoanut Sponge 312 Cake, Common Cup 293 Cake, Composition 300 Cake, Cornmeal Breakfast. ..274, 275 Cake, Cream Cup 293 Cake, Cup (see Citp Cake) 293 Cake, Delicate 416 Cake, Dover 303 Cake, French Tea 310, 311 Cake, Fruit (Rich) 312, 313 Cake, Harrison 307 Cake, Hickory-nut 306 Cake, Honey 297 Cake, Indian Breakfast 417 Cake, Jackson 303 Cake, Johnny 276 Cake, Lady (White) 301, 302 Cake, Lady (Yellow) 301 Cake, Lafayette 303 Cake, Loaf 310 Cake, One-Two-Three-Four 294 Cake, Ornamental Frosting for. . 320 Cake, Pearlash 295 Cake, Plum .114 Cake, Queen r.Qj Cake, Rye Bread 272, 271 Cake, Scotch 315, 316 INDEX. 457 PAGE Cake, Short, Strawberry 418, 431, 432 Cake, Soda 299 Cake, Sponge 30", 416 Cake, Sponge (Cocounut) 312 Cake, Sponge Pudding 41i5 Cake, Strawberry Short. 41S, 431, 432 Cake, Tea (Frencli) 310, 311 Cake, Tea, Thanksgiving 30j, 300 Cake, Teacup, without Eggs 230 Cake, to clean Currants for 314 Cake, to Frost or Ice 310, 320 Cake Trifle 303 Cake, Wasliington "01 Cake, Wasliington Breakfast 417, 413 Cake, Wedding, to make 313 Cakes a-la-Polonaise 240, 251 CAKE5?, Albany 410 Cakes, Albany Breakfast 276 Cakes, Almond Drop 311 Cakes, Beef. 70 Cakes, Buckwheat Griddle 270 Cakes, Buckwheat, to bake.. 27J, 250 Cakes, Buttermilk Tea 281, 232 Cakes, Citron Heart 3C2 Cakes, Codfish 35 Cakes, Cream Tea 2S1 Cakes, Cup (Molasses) 207 Cakes, Directionsfor baking and making 264-203 Cakes, Drop 311, 312 Cakes, Fried 257, 23S Cakes, Griddle (Buckwheat) 279 Cakes, Griddle (Indian) 276, 27G Cakes, Indian 417 Cakes, Indian Griddle 276 Cakes, Indian meal Breakfast . . 27o Cakes, Indian meal Griddle.. 275, 276 Cakes, Lemon Drop 311 Cakes, Molasses Cup 297 Cakes, Palo- Alto 303 Cakes, Paste 2S4 Cakes, Portugal 295 Cakes, Pound 305 Cakes, Pound, small 304 Cakes, Rice 422 Cakes, Rout Drop 312 Cakes, Saleratus used in 265, 263 Cakes, Short 2S4 Cakes, Short, Rice Flour 2S4 Cakes, Short, Rye 277 Cakes, Small, to make 292, 293 Cakes, Spanisli 295 PAGE Cakes, Spice 294 Cakes, Spice (Rich) 294, 295 Cakes, Sponge (Small) . .293,, 294, SOT Cakes, Sponge, to make 416 Cakes, Sugar Drop 311, 312 Cakes, Taylor. 293 Cakes, Tea (Buttermilk) 281 Cakes, Tea (Cream). 281 Cakes, Tea (Wigs) 297, 293 Cakes, to bake 304 Cakes, to keep fresh 26S Cakes, to make Icing for 319 Cakes, Turnpike 277, 273 Cakes, Veal 426 Cakes, Velvet 283 Cakes, Volatile Salts in 265, 268 Cakes, AVebster 302, 303 Cakes, "What Cheer" or Turn- pike 277 Cakes, White 294 Cakes, AVine 295 Cakes, Yeast 277, 273 *** Other Cakes will he found dinner tJieir respective names. Calf's Brains, a dish of ss Calf's Feet Jelly 333 Calf's Feet, Roasted 94, 95 Calf's Feet, Stewed 95 Calf's Head (a fine disli) 86, 87 Calf's Head Cheese 88, 338 C ALFS' Head Soup 26, 27 Calf's Head, to carve 446 Calf's Head, to cook 85-87 Calf's Liver, to cook 85 Candied Lemon Peel 353 Candied Orange Peel 353 Candies, to clarify Sugar for 339 Candy, Cocoanut 321, 322 Candy, Cream 341 Candy, Hoarhound 341 Candy, Lemon (Common) 340 Candy, Molasses (Taif\ ) 341, 342 Candy, Peppermint 341 Candy, Rose 341 Candy, Twist, Comiuon 341 C.iNELLONS 218, 249 Canellons Clacks 249 Caxtelopes, to prepare for Ta- ble 387 Canvas-back DrcKS, to cook.l53, 154 Caper Saixe, Imitation 196 Capillaire 383 458 DnjEX. TAGE Carolina Potatoes (sec Sweet Potaloes) i:c Carp, to carve 440 Carragan Moss 40S Carrot Pi'dding 415 Carrots, Mashed 184, 1S5 Carrots, Old or Winter, to cook. 1S4 Carrots, to boil 1S4 Carting, Directions for 439^52 Catfish or Bullhead Soup I'J Catsup, Oyster 394 Catsup, Tomato .303, 394, 419 Catsup, Walnut 333 Cauliflower Salad 180 Cauliflower, to boil 185 Celery, to prepare for Table, . . . 1S6 Champagne Punch 40G, 4'JT Charcoal, use of, in cookinjj 244, 215 Charlie's Apple I'udding 414 Charlotte, Apple 215 Charlotte, Peach 2lo Charlotte Russe 221, 2-2 Cheese, Artiflcial 206, 207 Cheese, Calf's Head 85, 233 Cheese, Cottage 205, 20G Cheese, Cream 207 Cheese, Head (see Ueaa-Olieese) 71, 86, 97 Cheese, Macaroni with .*. . 427 Cheese, Milk 207 Cheese, Pot 200 Cheese, Quince 352, 353 Cheese, Roasted 20S Cheese, RoUa, to make 63, 70 Cheese Sandwiches S29 Cherries, a Dessert of 213 Cherries, Dried 254 Cherries, Ripe, for Tea 337 Cherries, to dry 3C7 Cherries, to preserve 3G7 Cherries, to preserve for Tarts or common use 3S1, 3S2 Cherry Pie (Dried) 254 Cherry Pie (Sour) 254, 255 Cherry Pudding 220, 230 Cherry Water 3S3, 38 i Chicken Broth 27 Chicken Currie 13.) Chicken Patties 142, 143 Chicken Pie 140, 141 Chicken Pie, to ser\'e G3 Chicken Pot-Pie I4l, 142 page Chicken Pot-Pie, to dish a 142 Chicken Salad 429, 430 Chicken Salad, in form of a Nest 143 CHICKEN Soup, White 22 Chicken Soup, Yellow 21, 22 Chicken, to boil (see i^>f/)- • • 130, 137 Chicken, to broil like a Steak.l39, 140 Chicken, to fry 140 Chicken, to prepare for cook- ing 135, 136 Chicken, to roast 137-139 Chickens Scolloped 142 Chickens, Stuffing for 135, 1S6 Chocolate, to make 330 CiiOP, Lamb, like a Crown 122 Chops, Mutton, broiled 130 Chops, Mutton, fried 120, 130 Chops, Pork, to cook 109 CnowDEPs Clam, to make 55, 56 Chowder, Fish, to make 47 Chowder, Oyster, to make CI, 62 Chowder, to make 47 Christmas Dinner, liow tQ_ ar- range 404, 405 Christmas Plum Pudding ..21s, 219 cider, to mull 409, 410 Cider Vinegar, to make 393 Cinnamon Sauce 242 Cinnamon Wafers 2S3 Citron Heart Cakes S02 Citron Pudding 217 Citron, to preserve 353, 354 Clam Chowder, to make 55, 58 Ci.am Fritters, to make 53 Clam, Hard-shell, Omelette 63 Clam Pie, to make 53, 54 Clam Pot-Pie, to make 54, 55 Clam Soup 29 Clams, Hard-shell, Ch.oice of. ..51, 62 Clams, Hard-shell, to boil 52 Clams, Hard-shell, to fry 52, 53 Clams, Hard-shell, to stew 52 Clams, Sand (small) to make Chowder with 61, 62 Clams, Scolloped 66 Clams, Sea, to cook 65 Clams, Soft-shell. Season for 50 Clams, Soft-shell, to boil 50, 51 Clams, Soft -shell, to fry 51 Ct.am.s. Soft -shell, to stew 51 Clams, time required to stew, ... 62 Clams, to pickle 55 INDEX. 459 PAGE I Claeified Sugar for Pkeserv- [ ING Zio • Clotted Ckeaji... 331, 332 CocaiXEAL, to prepare, to color | pink or red 321 | CocjAN'i'f Cake -110, 417J CocoANiT Cake os. Candy. .321, 322 ! CocoANLT CLP Cake 200, 300 \ COCOANUT DUOPS 317 I CocoANUT Duops, Pyramid of. 323,324 COCOAXCT, Grated— a Dish of Saow 23S, 233 CocoANiT Kisses 319 CocoAKi'T Macaroons 317 CocoANUT Meringues 321 CocoANi'T Pound Cake 30G COCOANUT PUDDING..217, 213, 228, 413 CocoANiT Sponge Cake 312 Cod, baked 37 Cod, Cold boiled, to make a Dish of 35, 36 Cod, Fresh, Descriprioii of 30 Cod, Fresh, to boil *j Cod, Fresh, to broil 30 Cod, Salt, stewed 3 j Cod's Head and Shoulders, to carve 440, 441 Codfish Cakes 35 Codfish, Dried, to boil 34, 35 Codfish, Salt, to boil Potatoes with 112 Codfish Steaks, fried 36, 37 Coffee, to make 330 Cold Butter and Vinegar Sauce 195, 136 Cold Collations 405, 406 CoLDSLAW, to make 186,187 Collation, Cold, for Fourth of July 405, 406 Collation, Cold, for Kew Year's Day 405 Collops, Veal 425 Colors FOR Soups 14 Composition Cake 300 Cooked Meats, to make Soup from 11, 12 Cookery for Invalids 407 Cookies, Cream of Tartar 424 Cooking, to preserve Peaches without 422 Cooking, to preserve Pine-apples wltUout 340,347 page Cooking, Use of Charcoal in .244, 245 Corn Ckead, Delicious 431 Corned Beef, to boil with Vege- tables 119 Corned Beef, to keep for Years (see See/) 66, 67 Corned Pork, to boil with Vege- tables 117, 118 Corn, Green, Fritters 422 Corn, Green, Soup 409 Corn, Green, to boil loo, 191 Corn, Green, to roast 191 Corn, Green, to serve 190 Corn-meal Breakfast Cake.274, 275 Corn-meal Fritters, with Eggs 235 Corn-meal Fritters, without Eggs 235 Corn-meal Pudding 230, 237 Corn Starch Custard 429 Corn Starch, to prepare 423, 42S Cottage-cheese 205, 206 Crab Apples, to preserve 355, 356 Crabs, Soft, to cook 430 Crabs, to boil 50 Crabs, to clioose 50 Crackers, Butter 285 Crackers, Dyspepsia 278 Cracklings 418, 419 Cranberry Jam ' 199 Cranberry Pie 255 Cranberry Sauce 199 Cranberry Sauce, for Puddings 241 Cranberry Tarts 255 Cream Candy 341 Cream Cheese 207 Cream, Clotted 331, 332 Cream Cup Cake 298 Cream Custard 229 Cream, Hasty 331 Cream, Ice (see Ice O-eam) 332 Cream, Lemon, Floating Island . 218 Cream Mock 221 Cream of Tartar Biscuit 423 Ckeaji of Tartar Cookies 424 Cream of Tartar Rolls 423 Cream Pie 258, 259 Cream Sauce, to make 198 Cream Sherbet 3S5 Cream Snow 331 Cream, S>Tup of 331 Cream Tarts, Sugar Paste 248 Cbeam tea Cakes. 281 460 HTOEX. rAGB Cream, to cause to rise quick- ly 204, 205 Cream, to keep sweet y 331 Cream, Wliipt 221 Cross Buns 285 Crullers, Delicate 288, 289 Crullers, Plain 288 Crullers, Richer 238 CiiULLERS, Richest 288 Crullers, to fry 286 Crumpets, to make. 281 Crumpets, Wheat and Indian 27G Cucumbers, to choose 189 Cucumbers, to pickle 3SS, 389 Cucumbers, to prepare for Table. 189 Cup Cake, Cocoanut 299, 300 Cup Cake, Common 293 Cup Cake, Cream 298 Cup Cakes, Molasses 297 Cups, Flour Pudding baked in. . . 414 Cups, to bake Potatoes in 423 Curd Pui>dikgs, small 234 Currant Buns 290 Currant Fritters (Dried) 237 Currant Jam 3GS Currant Jelly 368, 369 Currant Jelly Dumplings 232 Currant Jelly, Lamb Steaks with 122, 123 Currant Jelly Pudding 231 Currant Jelly, without cook- ing 370 Currant Pie (Green) 25?, 258 Currant Pie (Ripe) 257 Currant Pudding (Dried) 229 Currant Pudding (Ripe) 230 Currant Tarts (Green) 257, 258 Currant-water 333 Currant-water Ice 333 Currants, for Cake, to clean 314 Currants, Ripe, for Tea 387 Currants, to preserve 367, 368 Currie, Chicken 139 CURKIE, Mutton 129 Cltirie Powder, to make 198 Custard Common 210, 211 Custard, Corn Starch 429 Custard, Cream 229 Custard Fritters 230, 231 Custard Pie, which makes its own paste >. 259 Costard Pici. ...:.. ....;' 25!) rAGE Custard, Rice 412 Custards, small 225, 220 Cutlets, Pigeon 160 Cutlets, Pork, to cook 109 Damsons, to pickle 397 Damsons, to preserve 373 Delicate Cake 416 Dessert, a Frencii 412 Dessert, a Nice 215, 216 Dessert at Dinner, Arrange- ment of 403 Dessert, Hominy as 192 Dessert of Pine-apples 401 Dessert, Omelette for 229 Dessert, Oranges as 401 Diet Biscuit 310 Diet Bread 307 Dining-room, Arrangement and Furniture of 398-407 dinner, a Christmas, how to ar- range 404, 405 Dinner, Arrangement of Dessert at 403 Dinner, a Thanksgiving 406 Dinner, Duties of Guest at. . .437, 438 Dinner, Duties of Host at 435-437 Dinner, New Year's 405 Dinners, Family.... llo, 110, 119, 120 Dinners, Family (Summer), Bill of Fare for 404 Dinners, Holiday 404 Dinners, Large, to serve 403, 404 Dinner-table, Arrangement of (see Table) 402-404 Dinner-table, Etiquette of.. .435-438 Doughnuts, to fry 286 Doughnuts, to make 286, 287 Doughnuts, without Yeast 287 Dover Cake 303 Drawn Butter, to make 195 Dressing, Salad 186 Drop Biscuits 415 Drop Cakes 311 Drop Cakes, Almond 311 Drop Cakes, Lemon 311 Drop Cakes, Su;rar 311, 313 Drop Cakes, Rout 312 Drops, Almond .".16 Drops, Coco.inut 317 Drops, Cocoanut, P3Tamid of 323, 324 Duck, to can-e ^ 461 IKDEX. 461 PAGE DrcK, Veal roasted to look like a 91, 9- UucKS, Canvas-back, to cook 153, 154 Ducks, Roast, Potato Cakes to serve wth 421 Ducks, to choose 152, 153 DrcKS, to roast in a Pot 154 Ducks, 'Wikl, to cook 152, 153 Dumplings, Apple 212, 213 Dumplings, Apple (Dried) ...213, 214 DuMPLiNCiS, Apple (Whole) 216 Dumplings, Currant Jelly 232 Dumplings, Egg 234 Dumplings, Egg, for Soup 28 Dumplings, Indian Meal 223, 224 Dumplings, I'eacli (Dried) 213 Dumplings, Peach (Ripe) 214 Dumplings, Rhubarb 214 Dumplings, Veast 224 Dutch Omelette 168, 169 Dyspepsia Bread 273 Dyspepsia Crackers 278 Eels, Choice of 44 Eels, to bake 44, 45 Eels, to fricassee 45 Eels, to fry 45 Eels, to prepare for cooking 44 Egg Balls for Soup 23 Egg Dumplings 234 Egg Dumplings for Soup 28 Egg Pancakes 232 Egg Plant, to cook 191 Egg Pudding 227 Egg Rusk , 282, 283 Egg Sauce 195 Eggs and Ham, fried 114 Eggs, Apple Fritters with 212 Eggs, Apple Fritters without 211, 212 Eggs, Apple Pudding witli 212 Eggs, Apple Pudding without ... 212 Eggs, Corn-meal Fritters with... 236 Eggs, Corn-meal Fritters without 235 Eggs, Frothed 239 Eggs, Omelettes, etc. (see Onw- lettes) 164-169 Eggs Poached, with Fried Ham 114 Eggs, Rice Pudding with 227 Eggs, Rice Pudding without 227 Eggs, Soft Gingerbread with- out 296 PAGE Eggs, Stirred 167 Eggs, Suet Fruit Pudding with- out 430, 431 Eggs, Teacup Cake without 299 Eggs, to boil (in their Shells) 165-167 Eggs, to choose 164 Eggs, to keep I6i, 165 Eggs, to make a French Omelette with 167,163 Eggs, to make an Omelette au Natnrel with 167 Eggs, to make an Omelette with 168 Eggs, to poach 166 Eggs, to poach in Balls 167 Eggs, with Smoked Beef 169 Etiquette of the Dinnek- Table 435-433 Evening Parties, Refreshments for 326, 327 Family Breakfast, Bill of Fare for 400 Family Dinners . . .115, 116, 119, 120 Family Dinners (Summer), Bill of Fare for 404 Family Pie Crust, Short.... 247, 248 Fare, Bill of, for Family Br'kfast 400 Fare, Bill of, for Family Dinners 401 Fare, Bill of, for Tea 401, 402 Farina Pudding 428 Farina, to cook 423, 428 Feet, Calves', roasted 94, 95 Feet, Calves', stewed 95 Figs, Roasted 384 Filbert Meringues 321 Fingers, Lady 309, 310 Fish, Black, to boil 41 Fish, Black, to fry 39, 40 Fish, Black, to stew 40 Fish Chowder, to make 47 Fish, Directions for carving. .439-441 Brill 441 Carp 440 Cod's Head and Shoulders. 440, 441 Haddock 440 Mackerel 439 Perch 440 Plaice 441 Salmon 440 Soles 441 Turbot » 441 462 INDEX. l-AGE Fish, Directions for cooking (see under respective names ; also Slwll Fis?i) S3-47 IJass, Striped 41 Black Fish ?>0 Cod ^ 31-37 Eels r. 44, 4J Haddock 37 Ilaliimt 41 Herrings 47 Mackerel, 43, 46 PercTi 41 Pike or Pickerel 47 Salmon 41-44 Sea Bass 33 Sliad 37, 33 Trout 46 Fisn, Flat, to carve 441 Fish, General Remarks on 32, 33 Fish, Rules for choosing 32 Fish, Salt, to prepare for cooking 34 Fisu, Sauces for 195-199 Fish, Shell, to cook 4S-C4 Fisu Soup 21 Fish, to Ixiil 32, 33 Fish, to broil 33, 34 Fisii, to fry 33, 31 Fish, to serve Horse-radish with 194 Flavoring Stews, Powder for.. 19S Floating Island 218 Floating Island, Lemon Cream 218 Flock Gravy, for Veal Chops 88, 89 Flour, Prepared, to make 289 Flour Pudding, baked in Cups.. 414 Flour, to brown 190 Fourth of July, a Cold Collation for 405, 40G Fowl, Boiled, Stuffing for 136 Fowl, Roast, .Stuffing for 135, 136 Fowl, to boil (see C7ucken). . .130, 137 Fowl, to broil like a Steak. . .139, 140 Fowl, to carve 448, 449 Fowl, to fry 140 Fowl, to roast 135-137 French Dessert, a 412 French Cmelette, to make.. 167, 163 French Receipt for Cooking Round OF Beef 83 French Rolls for Tea 284 French Te-^-cakes 310, sii Fricasseed Eels 45 PAGK Fricasseed Goose 150 Fricasseed Tripe 70 FiiicAssEED Turkey 147, 143 Fried Cakes 287, 283 Fried Ovsters (sec Oijsteis) 57 KitiTTERS, Apple, with Eggs 212 Fritters, Apple, without Eggs 211, 212 Fritters, Bread 2-33 Fritters, Clam 53. Fritters, Corn-meal, with Eggs 235 Fritters, Corn-meal, without Eggs 235 Fritters, CuiTant, Dried 237 Fritters, Custard 230, 231 Fritters, Green Corn 422 Fritters, Jelly 231 Fritters, Jelly in 231 Fritters, Oyster, to make. — 56, 57 Fritters, Parsnip 185, 186 Fritters, Peach 423 Fritters, Rhubarb 230 Frizzed Beef 170 Frosting for Cake 319, 320 Frosting, Ornamental 320 Frothed Eggs 233 Fruit Cake, Rich 312, 313 Fruit, General Directions for preserving 343-345 Fruit, Kettles for presei-ving — 343 Fruit, Paste Pudding with 214 Fruit, Preserved, Management of. 395-397 Fruit Pudding, Suet, without Eggs 430, 431 Fruit Sandwich 329 FRurr, to bottle 345, 346 Fruit, to candy 359 FRUrr, to color Green, for pre- serving in Sugar or Vinegar 342 Fruit, to color Yellow, for pre- serving 342. 343 Fruit, to keep fresh 345, 346 FRurr, to preserve for Tarts. .381, 382 Fruits, Directions for preserving (see under their respective names) 342-385 Almacks 381 Apple Jelly 356, 357 Apples in Jelly 357, 358 Apples, to dry 363 403 TAGE FauiTS, Directions for preserv- iar."< ndy 3T2 PMims. p!i;-;;!u 37 L Plums, to dry C74 Quince and Apple JoDy 352 FACE FuuiTS, Directions for preserv- ing (continued). Quince Cheese 352, 353 Quince Jelly 351 Quince Marmalade Sol (Quinces 349-351 llaspberries 306 Pihubarb Preserve 411 Strawberries 334-363 Strawberry Jam, or Marma- lade 305, 366 Tomatoes 377 Tomatoes, Candied 377, 3"S Tomato Jam 373 ^\'atermclons 353 FiifiTS, Kipe, or Melons, to pre- pare lor Table 3S5-3S7 Riackberries 336 Cantelopes 3S7 Cherries 387 Currants for Tea 3S7 Huckleberries or Whortleber- ries 386, 387 Muskmelons 387 Peaciies, Ripe 385 Raspberries 3S3 Strawberries 386 AVatermelons 387 Game, etc., to carve 44S-450 G AMK, to cook (see Fowl) 135-161 Ducks, Canvas-back 153, 154 Ducks, Wild 153, 154 Partridges 160 Pheasant 160 Pigeons 154-164 Prairie Hen 160 (quails 160 Snipe 160 Squirrels 162-16 1 Hares 1G2-161 P.ab'oils 162-16 1 Woodcock ICO Game, to keep from tainting 101, 162 GlN\iE;iR!tEA:), M.);asS23 235, 290 GlNGKltllBKAn, Soft 205, 290 GlXGKKBKEAI), Soit, uitliout K3;4-S 206 GlNGKll NfTS 2G7 Gi.Ntiiiii Roots (nrecn), to pre- serve 3^0, 3n 464 INDEX- TAG E Glacee, Omelette 240 G LACES, c'auellons 249 OourfE, Fricasseed 160 Goose I'ot-1'ie 150 Goose, Uoasl, Vegetables for 151 Guos£, SteweU, to make a Uagout of 151, 152 Goose, to brown-stcw a whole... 151 Goose, to carve 450, 451 Goose, to choose a 14S Goose, to roast a 14S-151 GoosEBEHKiEs, Red, to keep 370 Goosebeukies, to preserve STO GoosEiiEituY Ties 25S GOOSEBEllUY TaUTS 258 Gotham Piddinu 235 Gkaha.m Kkead 273 Gkape Jelly 379 GiiAPE Pie (Green) 25S Gkai'E Tauts (Green) 258 Gkapes, Green, to preserve 380 GiiAPES, to dry S7'J GiiAPES, to dry in clusters 3S0 Gkapes, to preserve 378 GiiAPES, to preserve (i new way 378, 379 Grapes, to preserve in Bunches.. 379 Gravies, lUowning for 31 Gkavv fo:i Veal ciiops 83, 89 Gkavy, Haul Ill Gravy Soi'p ( IJrown) 420 Gravy SofP, Stock lor 29, 30 Gkavy, Stock for 29, 30 Gkeex Bean Soi'p 20, 21 Green Beass, to boil 183 Green Beans, to pickie 392 Green Corn Fritters 422 Green Corn Pi-ddino 237, 23S Green Corn Socp 409 Green Corn, to boll 190, 191 Green Corn, to roast 191 Green Corn, to serve 190 Green Currant Pie 257, 25S Green Currant Takts 257, 258 Green Gage Pie 254 Green Gage Tarts 254 GuEEN Gaces, Jam of 373, 374 Green Gages, to brandy 372, 373 Grhen Gages, to i)rescrve 372 GuEEN Ginger Roots 3S0, 381 Gbeen Gkape Pie 258 page Green Grape Tarts 258 Green Grapes, to preserve 380 Green Grapes, for Pies ami Tarts 258 Green Onions, to prepare for Table. 189 Green Pea Soup 17, 18 Gkeen Peas, to cook 181 Green Pum Pie 254 Green Tea, to make 330, 331 Green, to color Fruit, for pre- serving 342 Green, to color Soups 14 Greens, to boil 178 Griddle Cakes, Buckwheat 279 Griddle Cakes, Indian 276, 417 Griddle Cakes, ludian-nieal 275, 276 Grouse, to carve 450 Gruel, Oatmeal, to make 407 Gruel, Water, to make 407 Haddock, to carve 440 Haddock, to cook 37 Halibut, Cold boiled, to serve. .. 41 Halibut, to boil 41 Halibut, to broil 41 Halibut, to fry 41 Ham and Egos, Fried 114 IIa-M, Boiled witli Vegetables— a Family Dinner 115, 116 Ham, Fried, Poached Eggs with 114 Ham Gravy Ill Ham Omelette 163 Ham Sandwich 329 Ham, to boil 107, 103 Ham, to broil .110, ill Ham, to carve a 448 Ham, to fry HO Ham.s, dry salted 99 Hams, Mutton 127 Hams, to choose 107 IlAMS, to cure 98, 99 Hams, to smoke (see Pork) 99 Hands, to remove Stains from the 411 Hap.d-siiell Clams (sec Clams) 51 Hare Soup 23 Hake, to carve 451, 452 Hakes, to choose, dress, and cook 162-1C4 Haukison Cake 307 Uakslet, Pigs', to make a Dish of 104 INDEX. 465 FACE Harslet, Sheep's, hashed (see MuUon) 121, 127, 128 Hash, Potato and Beef 75, 76 Haste, to make Soup in 31 Hasty Ckeam 331 Hazel-nut Meringues 321 Head, a Beef's, Potted 71 Head, a CalPs, to carve 446 Head, a Call's to cook So-S7 Head, a Hog's, to pickje 100 Head, a Pig's, to prepare for baking 102, 103 Head-cheese, Beef. 71 Head-cueese, CalPs 86, 338 Head-cueese, Pork 97 Heart, Beefs, to bake or roast.. 73, 74 Heakt, Beef's, to stew 74 Heart Cakes, Citron 302 Hedge Hog, to make a 239 Herrings, fresh, to boil 47 Herrings, to cook 47 HicKOKY-NUT Cake 306 Hoakiiol'nd Candy 341 Hog, to cut up a 95, 96 HoG's Head, Pickled 100 Hog's Lakd 96 Holiday Dinners 404 Hominy, as Dessert 192 Hominy, boiled 192 Honey Cake 297 Horse-radish, to prepare 194 Huckleberries, to prepare for Table 386, 387 Huckleberry Pie 257 Huckleberry Pudding '230 33, 330, Ice Cream, Lemon Ice Ckeam, to make 332, Ice Ckeam, Vanilla Ice, Currant- water Ice, Orange-water Icing for Cakes Indian and Wheat Bread.. 271, Indian and Wheat Cki-mpets.. Indian Breakfast Cake Indian Cakes Indian Corn Bread Indian Gkiddle Cakes 276, Indian Meal Bread Indian Meal Breakfast Cakes Indian Meal Dumplings 223, 30 PAGE Indian Meal Griddle Cakes 275, 276 Indian Meal Muffins 277 Indian Pudding, Baked 414 Indian Pudding, Cheap 224 Indian Pudding, Plain 415 Indian Pudding, to make 120 Invalids, Cookery for 407 Isinglass, Kinds of 222 Isinglass, to clarify 222, 223 Island, Floating 218 Island, Floating, Lemon Cream.. 213 Ivory Dust Jelly 338, 339 Jackson Cake t.. 306 Jam, Cranberry 199 Jam, Currant 368 Jam of Gkeen Gages 373, 374 Jam, Raspberry 366 Jam, Strawberry 365, 366 Jam, Tomato 378 Jars fok Preserved Fruit — 344 Jaune Mange 339 Jelly and Biscuit Sandwich.. 308 Jelly and Wafers 291, -292 Jelly, Apple 3:)6, 357 Jelly, Apples in 357, 358 Jelly, CalPs Febt 333 Jelly, Currant 368, 3G9 Jelly, Currant, Dumplings 232 Jelly, Currant, Pudding 231 Jelly, Currant, without cooking 370 Jelly Fritters 231 Jelly, Grape 379 Jelly in Fritters 231 Jelly, Ivory Dust 33S, 339 Jelly Kisses 318, 319 Jelly, Orange 357 Jelly, Oranges in 35 1, 355 Jelly Pancakes 232, 2.33 Jelly, Peach 302, 363 Jelly, Pine-apple .347,348 Jelly, Quince 351, .352 Jelly, Quince and Apple 352 Jelly Sandwich 329 Jelly Strainers 34s, .349 Jelly Syrup, Quinces in 350, 351 Jelly Tarts, Sweet Paste 248 Jelly, Wine 338 Johnny Cake 276 Juice, Lemon, to keep 333, 3.34 Julienne Soup 427 U 466 INDEX. PAGE JuiiY FouRTn, a Colrt Collation for 405, 406 Jumbles, Almoml 293 Jumbles, Common 292 Jumbles, Soft, 299 Jumbles, to make 292 Kettles, Preserving S43 Kidneys, Beef, tacoolc 74, 75 Kisses ai7, sis Kisses, Cocoaimt oi9 Kisses, Jelly 318, S19 Kkaut, Sour, to make 112, 113 Kkaut, Sour, to serve 115 Lady Apples, to preserve . . .055, 350 Lady-cake, vriiite 301, 302 Lady-cake, Yellow soi Lady-fingeks, to make.. 267, 309, 310 LAFAY'ETTK CiVKE SOS Lamb, a Breast of, to broil,. ..121, 122 Lamb Cuop, like a Crown 122 Lamb, Fore Quarter of, to can'e_ 443 .Lamb, Joints ot 121 Lamb, Leg of, to car\-c 4U Lamb, Loin of, to carve 444 Lamb, Quarter of, boiled 124 Lamb, (Juarter of, roasted or bak- ed 123, 124 Lamb, Shoulder of, to carve 444 L.\.mb Son* 25, 2G Lamb Steaks, witU ■^^"ine or Cur- rant Jelly 122,123 Lamb Stewtjd with Peas 122 Lamb, to choose 121 Lamb, to roast a Pig like 105 Lard, to make OG, ill IjAeded Sweetbread 424,* 425 Leeks, Uses of 194 Leavex, to make 278. Lemonade, to make C34 Lemon and Stkup Sauce 241 Lemon Bkanuy 384 Lemon Candy, Common 340 Lemon Candy or Rock 340 Lemon Cream, Floating Island . . 213 Lemon Drop Cakes sil Lemon Ice Creajc 332 Lemon Juice, to keep 333, S'U Lemon Peel, Caudiod 35S Lemon Pie 255 FACE Lemow PrmnxG 220 Lemon Piddino, lliclv 22S Lemon Sauce, for Meat 107, 198 Lemox Sauce, for I^iUdings 241 Lemon Sauce, for Puddings, Rich 242 Lemon Suerdet 38i> Lemon Suuaiu 333 Lemon Syrup, 336 Lemon Watep^ 333, 409 Lemons, to preserve 354 LEPrucE, to prepare for Table. . . ISS Light Roli.s. 2S0, 28-4 Lima Beans, to cook 184 Limes, to preserve 354 Liquid Brandy or V»'ine Sauce {see Sauce) 240, 243 Liter, Beeves', to cook 70, 71 Liver, Beeves', to smoke GT Liver, Calfs, to cook 85 Loaf Cake 310 Lobster, Boiled, Sour Sauce for 48, 49 Lobster, Buttered 49 Lobster, Choice of 48 LoESTEit Salad 49, 50, 439 Lobster Sauce 19T Lobster Soup, to make IS Lobster, to boil 48 Lobster, to broil 49 Macaroni Soup 2S macaroni. Sweet 42T Macaroni with Cueese. 427 Macaroons, Almond 316, 317 Macaroons, Cocoanut 31T Macaroons, Pyramid of. 323, 324 Mackerel, Fresh, to cook 4j ?.I ACK Eiirj., Salt, to tlress 45 Mack erel, to dry 45, 46 JIackerel, to carve 439 Mackerel, to S.at 45 Maigp^e, Soup, to make 20 Mange, Glanc, tomake 22S Manus, Jaune 339 M.ANGOES ami otlter Pickles, I>i- rectio'is for ma'.aog. 38S-39T Mxngoe.^ Melon 390, 391 Maple Sugar Sauce 242 Mari,bor(>ugh Puiwixg 414 Marmalade 358 MARMALADIi PeaCll 3G2 INDEX. 467 PAGE Makmalade, Pear 37 j Marmalade, liuiucc 351 Makmalade, Kdspberry 3fjo MAUiiALADE, strawberry 365, 366 Mau.malade, Trauspareut 3sl MaukowkaT PEA.S, to cook. ..ISl, IS J Mauuow i'UODINa '2:Li AIeai., Cori) (.-ice Corn Mnil) ii35 Meal, Indian, Dumplings 223, 224 Meat, Directions for Iwiliug and.... serving with Vegetables 112 Meat from wliicli Soup has been made, to serve cold 12 Meat, Joints of, to carve. 441-44S Meat, Mince Pie 261-263 Meat Pie, to serve 03 Meat Sandwich 329 Meat, Sauces for 195-199 Meat, SiUisiigc 100 Meat, Soup without 19 Meats, cooked, to make Soup from 11, 12 Meats, Directions for buying and dressing ., 65-130 Meats, Directions for cooking (see Beef, Lamb, MuUon, Pork anil Veal) 65-130 Melon Makgoes 390, 391 Melon, Water, Preserves 353 Melted Butteu, to prepare 19S Mei{ingue Pie 250, 264 Meuingues, Almond 320, 321 Meringues, Cocoanut 321 Meringues, Filbert 321 Meringues, Hazelnut 321 Meringues, Pyramid of 323, 32i Milk and Cabbage Soup 16, 17 Milk Biscuits, to make 2S0 Milk, Cellar for 205 Milk Cheese, to make 207 Milk or Soda Biscuit 2S5 Milk, Oysters stewed with 69 Milk Porridge 40S, 409 Milk Punch 3S4 Milk, Rice 410 Milk, Sago 410 Milk Soup 403 Milk, Tapioca 410 Milk, Thickened 40S Milk, Tliick Sour, Use of 206 Milk Toast. 203, 203 fags Milk, to destroy the Unpleasant Plavor of, from cows feeding on turnips 206 Milk, to keep 202, 203 Minced Beef so Mince Pie, Apple 203, 204 Mince Pie, Meat 261 Mince Pie Meat, Domestic. 262, 203 Minue Pie Mixture, to finish... 263 Mince Pie Mixture, to make. . . 202 Mince Pie, to be served warm 262 Mince Pie, to make 263 Mince Pies, Delicious 424 Mince, White, of Veal 426 Mint Sauce 197 Minute Pudding 211, 280 Miscellaneous Receipts — 407-432 Mixture, Mince Pie, to finish 263 Mixture, Mince Pie, to make 262 Mock Cream 221 Mock Cream Pie 259 Mock Turtle Soup 20 Mock Venison, to make 126, 127 Molasses Candy (Taify) 341, 342 Molasses Cup Cakes. 297 Moss, Carrigan 408 Mottoes, to make 324 Mould, Omelette SoutHe in a ... 238 Mould on Preserves 344 Mrs. Cowing's Peach Pickles 397 Mits. Madison's Whim 313 Muffin^ 417 Muffin', Buttermilk 280 Muffins, Iiidian Meal 277 Muffins, to make 2S0, 2Sl Mulberries, to preserve 382 Mulberry Syrup 382 Mulled Cider 409, 410 Mulled Wine 410 Muscles, to cook 64 Muscles, to stew 64 Mushrooms, Description of. ..191, 192 Mushrooms, to broil 192 Mushrooms with Beefsteak 423 Mitskmelon, Preserve* 354 Muskmelons, to prepare for Table 387 Mustard, to make 394 Mutton, a Breast of, to broil 129 Mutton, a shoulder of, to broil.. 129 Mutton Broth 28, 29! 468 INDEX. PAGE Mutton Chops, Broiled 130 Ml'TTON CHOPS, Fried 129, 130 MurroN Curkie l-y Mutton Hams, 1-' Mutton, Haunch of, to carve 442 Mutton, Haunch of, to cook..l-2S, 129 Mutton, Joints of 433 Mutton, liCg of, boiled 130 Mutton, Leg of, to carve 443 Mutton, Leg of, to roast l2o Mutton, Loin of, to carve 442 Mutton, Observations on 125, 12G Mutton Pasty, to cat like Venison I2ti Mutton, Saddle of, to carve 44 J Mutton, Shoulder of, to carve. . . 442 Mutton Steaks, to broil 13 J Mutton, to make Mock VeuLson from 126,127 Mutton, to make taste like Ven- ison 12'^ Naples Biscuit Nasturtium, or Imitation Caper Sauce Nastuktiums, to pickle Nectakines, to bottle Nectarines, to candy 382, Nectakines, to preserve Ne-w-Year's Day, a Cold Colla- tion for ilTEW-YEAR's Dinner Noodles and Beefsteak...^... Noodles for Soup, to make Nothings, to make - Nuts, Ginger Oatmeal Gruel, to make Oatmeal, to cook Olives, to pickle plums like. .391, Omelette au Naturel - Omelette, Dutch 168, Omelette for Dessert Omelette, French 16", Omelette Glacee Omelette, Ham Omelette of Hard-siiell Clams. . Omelette of Smoked Beef Omelette Souflee Omelette Souflee in a Mould.. Omelette, SpanLsU Omelette, to make an PAGE Omelette wtih Sweetmeats.. 239, 240 One-two-tureefouk Cake, 294 Onion and Beef Stew "8, 79 Onion Sauce 197 Onion Soup 22 Onions, Beefsteak ■with 71 Onions, Green, to prepare for Table 189 Onions, Store, to dress 189 Onions, to boil 189, 190 Onions, to pickle 391 Onions, Winter, to dress 189 Orange Jelly 357 Orange Peel. Candied 358 Orange Pudding 413, 414 Orange Sherbet 334 Orange Sugar 333 Orange-water 333 Orange-water Ice 334 Oranges as Dessert 40l Oranges in Jelly 354, 355 OllGEAT 334, 335 Oknamental Frosting 320 Ornaments for Pies 258, 259 Ovens, Remarks on 343, 344 O.x-uead Soup 17 Oyster Catsup 394 Oyster Chowder, to make Gl, 62 Oyster Fritters, to make 56, 57 Oyster Pie, to make 62, 63 Oyster Pie, to serve 63 Oyster Sauce 197 Oyster Soup, to make 15, 16 Oyster Supper, Directions con- cerning 32S, 329 ' Oyster, Vegetable, to cook 191 Oysters au Parmesan 63 Oysters, Choice of 56 Oysters, Panned 431, 432 Oysters, Pickled, to ser\'e 61 Oysters, Scolloped 6.3, 64 Oysters, Season for 56 Oysters, Small, to fry 58 Oysters, Small, to pickle 61 Oysters, Sweetbreads hke 428 Oysters, to boil 58, 59 Oysters, to broil 58 Oysters, to fecil 56 Oysters, to fricassee 59 Oysters, to fry > 67 Oysters, to fry in Batter 57 INBEX. 4C9 PAGE Otsteks, to pickle (No. 1) 69, 60 Oysters, to pickle (No. 2) 60, 61 Oysteus, to roast 58 Oystkks, to stew witli Milk 59 Oysters, to stew with Wine .... 63 Talo-Alto Cakes 303 Panada 410 Pancakes, Egrg 232 Pancakes, Jelly 232, 233 Panned Oysteks -131, 432 Parmesan, Oysters au 63 Parsley Sauce l9o Parsnip Fritters 185,186 Parsnip Stew 120 Parsnips, to boil 185' Parsnips, to fry 185 Parties, Evening, Refreshments for 326, 327 Partridge, to carve 449 Partridges, to cook 160 Party, Tea, Directions about 327, 328 Party, Winter, Refreshments for 327 Paste Cakes 284 Paste Jelly Takts, Sweet 248 Paste Pudding, with Fruit 214 Paste, Puff, Common (for Pies)245, 246 Paste, Putt; Finest (for Pufls) 245 Paste, Puff, Light 246 Paste Puffs 247 Paste Tarts 247 Pasty, Mutton, to eat like Veni- son 126 Pasty, Venison 133, 134 , Patience, Tablets de 309, 310 Patties, Chicken 142, 143 Peach Charlotte 215 Peach Dumplings (Drieil) 213 Peach Dumplings (Ripe) 214 Peach Fritters 423 Peach Jelly 362, 363 Peach Marmalade 362 Peach Pickles, Mrs. Cowing's.. 397 Peach Pie (Dried) 253 Peach Pie (Ripe) 255 Peach Pie (Wiiole) 255 Peach Pot-Pie -. 418 Peach Preserve 363, 361 Peach TART,(priecl) 253 Peaches, Braiulied 361, 362 Peaches, Brandy 361 PAGE Peaches, Fried 193 Peaches, Ripe, to prepare for Table 385, 386 Peaches, to dry 363 Peaches, to pickle 392,393 Peaches, to preserve 359, 360 Peaches, to preserve wiiole.. 360, S6l Peaches, to preserve witliout cooking (equal to Brandy Peaches) 422 Peaches, to stew 376 Pearlash Cake 296 Pear Marmalade 375 Pears, Large Bell, to preserve... 375 Pears, to liake 375, 376 Pears, to dry 374 Pears to preserve 374, 375 Pears, to preserve in Brandy 374 Pears, to stew 375 Pea Soup (Green) 17, 13 Peas, Green, to cook 181 Peas, Lamb stewed with 122 Pe.\s, Marrowfat, to cook 181, 182 Peas (Split) Soup 21 Peel, Orange and Lemon, to candy 358 Peppermint Candy 341 Peppers, Green, to pickle 388,389 Perch, to carve 440 Perch, to fry 41 Phe.\sant, to carve 449, 450 Picicle for beef 66, 67 Pickled Reef 68 Pickled Clasis 55 Pickled Oysters 59-61 Pickled Pork 96 Pickled Salmon 43 Pickles, Directions for making (see under their respective names) 3S8-397 Beets 394, 395 Butternuts 392 Cabbage, Red 394 Cucumbers 388, 389 Green Beans 392 Green Peppers 389, 390 Melon Mangoes 390, 391 Nasturtiums 391 Onions 391 Peaches 392, 393, 397 Plums 391, 392, 397 470 INDEX. PAGE Tickles, Directions for making (coulinaed). Toiiiiiloes 39 j "Walnuts 392 Pickles, Management of. 095-397 Tickles, Peacli, Mrs. Cowing's... 397 TiCKEUEL, to cook 47 Pickles, to color Green 342 Pickles, Water-melon 411 Pie, a Labor-saving 2o9 Pie, Apple 251 Pie, Apple (Dried) 252 Pie, Beefsteak 77, 7S Pie, Ulackbcny 253 Pie, Cherry ( Drieil) 254 Pie, Cherry (Sour) 254, 255 Pie, Chicken 140, 141 Pie, Chicken, to serve 63 Pie, Clam, to make 53, 54 Pie, Cranberry 265 Pie, Cream 258, 250 Pie Ckust, Family (Short). . . .247, 24S Pie, Currant (Green) 257, 25S Pie, CuiTant (Ripe) 257 Pie, Custard, which makes its own Paste 259 Pie, Gooseberry. 25S Pie, Grape (Green) 258 Pie, Green Gage 254 Pie, Huckleberry 257 Pie, IIucklebeiTy and Grape 25S Pie, Lemon 256 PiE-siAKiNG, Remarks on 250, 251 Pie, Meat, to sei-ve C3 Pie, Meringue 256, 264 Pie, Mince, Apple 263, 264 Pie, Mince, Meat for 261 Pie, Mince, Meat for Domestic 262, 263 Pie, Mince, Mixture, to finish. . . 263 Pie, Mince, Mixture, to make... 262 Pie, Mince, to be served Warm. . 262 Pie, Mince, to make 203,424 Pie, Mock Cream 2.')9 Pie, Oyster, to make G2, GC Pie, Oyster, to serve 03 Pie, Peach (Dried) 253 Pie, Peach (Ripe) 255 Pie, Peach (Whole) 255 Pie, Pigeon 158, 159 Pie, Pig's Feet 106, 107 Pie, Plum (Dried) 253 FAGB Pie, Plum (Green) 254 Pie, Plum (Kipe) 253, 254 Pie, Pork and Apple 418 Pie, Pumpkin 260 PIE, Rhubarb 256 Pie, Rice 259, 412 Pie, Rice Flour 200 Pie, Sweet Potato 177 Pie, Thanksgiving 200, 261 Pie, Tomato 411 Pie, A'eal 92, 93 Pie, Whortleberry 257 Pies, Custard 259 Pies, Directions for baking and making (see Puddings and Tarts) 243-264 Pies, Mince, Delicious 424 Pies, Ornaments for 258, 259 Pies, Pair Paste for 245, 246 Fig, Roast, Sauces to sene with (see Pork) 104 Pig, Roast, to carve 447 Pig, to bake a 104 Pig, to roast a 103 Pig, to roast like Lamb 105 Pig's Cheek, to cook 103 Pig's Feet Pie 106, 107 Pig's Feet, soused 106 Pig's Hakslet, to make a Dish of 104 Pig's Head, to prepare for bak- ing 102, 103 Pigeox Ci:tlets 160 PiGEOx Pie 15S, 159 Pigeon Pot-pie 159 Pigeons, Choice of 154, 155 Pigeons, to broil 155 Pigeons, to carve 450 Pigeons, to fry 155, 156 Pigeons, to make a Bird's Nest of 156, 157 Pigeons, to roast 159, 160 Pigeons, to stew brown 157, 158 Pigeons, to stew (White) 156 Pike ok Pickerel, to cook 47 Pine Aitle, Dessert of 401 Pine-apple Jelly 347, 348 Pine-apple Pkeseuve 347 Pine-apple Syrup 335, 336 Pine-apples, to preserve whole. 348 Pine-apples to preserve without cooking 346, 347 INDEX. 471 FACE Pink, to color Preserves 'G40 PiXK, to prepare Cocliineul for coloring 321 PirpiNS, to preserve in Slices Siii Pistachio Uiscottes U--! Pistachio BiscfiT o2-2, 3-3 Plaice, to carve 411 Plant, Erse, to cook lOi Pn'M Cake 314 Pi.fM Pie (Driei".) 2.J3 Pi-IM Pie (Greeu) 204 Pli'M Pie (Uipc) 2J3, 2o4 Plcm Pudding 219, 220, 413 Plkm PrDDiNG, Ciiristmas...21S, 219 Plum Pudding, Sauce lor 242 I'LUM Taut (l)ricrithont Eggs 227 KoAST Pig, to carve (see P<£7) 447 ]>()CK OB Lemon Candy S40 RoLLA Cheese, to make 69, "0 KoLLS, Bakers', to make 278, 279 Rolls, Cream of Tartar 423 Rolls, DirccUons for baking 265 Rolls, Directions for making — 2C4 Rolls, Frencli, for Tea 284 Rolls, Liglit 283, 284 Room, Breakfast, Arrangement antl Furniture of 39S-407 Room, Dining-, Arrangement and Furniture of 308-407 Rose Brandy 333 Rose Candy 341 Rout Drop-cakes 312 Rusk, Egg 282, 283 Rusk, Tea 282 RUSSR, Cliarlotte 221, 222 RUTA-BAGA TU1;NI1'S, tO boil..ll9, 120 RUTA-BAGA TURNirS, tO COOk 177 Rte Bread 272 Rye Bkead Cake 272,273 Rye Suokt-cakes 277 Sago Milk 410 Sago, to cook 410 Salad, Asparagus 182, 1S3 Salad, Cabbage ISO Salad, Cauliflower 185 Salad, Cliicken 143, 420, 430 Salad Dressing 18 J Salad, Lubster 49, SO, 430 Salad, Potato. 4C0 Salad, Red Cabbage 1S7 Salad, Water-cresses used as 104 Saleiiatus, Use of, in Bread or Cakes 265, 26G Salmon, Dried or Smoked, to V)roil 43, 44 Salmon, Sait, a Disli of a Salmon, Salt, to cook 44 Salmon, Spiced, to piclclc 43 Salmon, to bake 42 Salmon, to boil.... 41, 42 Salmon, to broil , 42 Salmon, to carve ,,,.,. 440 Salmon, to dry, or smoke .,.,,.. 43 Salmon, to tell when fresh..... . , 41 g.^i,U0N TKQyx, to cook.; — , , . , 45 rA6B Salsify, to cooTc 191 Salt Fish, to soak (see Fish) 34 Sandwiches, to make .329, 330 Beef Sandwich 329 Biscuit and Jelly 303 Bread and Butter 329 Bread for 329 Caeese 329 Cold Meat 329 Eggs, Colli, boiled 329 Fruit 329 Ham 329 Jelly 329 Tongue 329 Sangakee, AVine 337 Sauces for Meat, Fisli, Poultry, or Vegetables 195-199 Anchovy Sauce 196, 19T Apple Sance 199 Apples, Fried 199 Butler, Clarified 198 Butter, Cold, and Vinegar Sance 195, 196 Butter, Drawn, to make 195 Butter. Melted 193 Butter Sauce 196' Caper Sauce, Imitation 193 Craulicrry Sance, or Jam 199 Cream Sauce 193 Currie Powder 19S Egg Sauce 195 Flour, to brown 196 Lemon Sauce 197, 193 Lobster Sauce 19T Jlint Sance 197 Nasturtium Sauce 196 Onion Sauce 19T Oy.ster Sauce 19T Parsley Sauce 105 Peaches, Fned 199 Shalot Sauce 196 Sour Sauce 193 Sour Sauce, for boiled Lob- sters 43, 49 Venison Sance 134 Sauces for Puddings 240-242 Apple Sauce 241, 242 Brandy or Wine Sauce 240 Brandy or VTine Sauce, Liquid 240, 241 Brandy Sauce 240 475 PAGE Sauces for Puddings {continued). Cinnamon Sauce 242 Cranberry Sauce 211 Lemon and Syrup Sauce 241 Lemon Sauce 24 1 Lemon Sauce, Rich 242 Maple Sugar Sauce 242 Plum Pudding, Sauce for 242 Sweet Sauce 241 ■Wine Sauce -..240, 241 Saucks, to serve witli Roast Pig or Pork 104 Sausage Meat, Reef G6 Sausage Meat. Pork loo Sausage Meat, to cook witli Vegetables 117 Sausages, Bologna, to make 102 Sausages, Pried, Vegetaljles with in Sausages, Pork, Meat for loO Sausages, Pork, to make 100, 101 Sausages, to fry 421 Sausages, Veal ST Savoy Biscuit., 307, G03 Savoy Cabbage lis Saa'oy Soup 29 Scolloped Clams 66 Scolloped Oysteks G3, G4 Scolloped Tomatoes 194 Scollops, to boil CO Scotch Cake sio, sie Sea Bass, to cook u j Sea Clams, to cook 5j Shad, baked 3S, 39 Shad, broiled 33 Shad, fried 37, 3S Shad, to dry or smoke 43 Shad, when in season 37 Shalot Sauce lOC Shalots, to prepare for Table.. . . 1S9 Sheep's Hakslet, hashed 127, 12S Shell-fish, Directions for cook- ing (see under respective names) 48-04 Clams, Hard-shell 51-55 Clams, Sea 05 Clams, Soft-shell 50, 51 Crabs so Lobsters 4S-50 Muscles C4 Oysters (see Oijstei's) 56-64 Scollops 50 page Shekeet, Cream 385 Shekbet, Lemon 385 Sherbet, Orange 334 SuEKBET, Strawberry 335, 385 Shin oi'^ Beef Soup 23, 24 Shout-cake,. Strawberry 418, 431, 432 Suokt-cakes 284 SuoiiT-CAifES, Rice Flour 284 SuoKT-CAKES, Rye 277 Simple Sykup, to make 339, 340 Skikts, Beef, to cook 66, 73 Small Biuds, to broil (see Birds) 161 Small Cakes, to make 292, 293 SMALL Puddings 227, 22S Smoked Beef (see £&'/, Smntcecl) 75 Snaps, Ginger 296 Snipe, to cook 160 .S.NOW, a Dish of, — Cocoa-nut grated 238, 230 Snow, a Dish uf,— Wliipt Cream 221 Snow-balls .-..214, 215 Snow cueam 331 Soda Cake ; 299 Soda or Milk Biscuit 285 Soft Cuabs, to cook -. 430 Soft Gingeu-bp.ead 295, 290 Soft Gisgeu-bread, without Eggs 296 Soft J umbles 299 Soft-shell Clams (see Clams).. 50 Soles, to carve 441 SouFFLEE, Omelette 233 Soufflee Omelette, in a Mould 233 Soup Beef 24, 25 Soup, Brown Gravy 420 SOUP, Bullhead 19 SOUP, Cabbage 30 Soup, Cabbage and Milk 10, 17 SOUP, Calf's Head 26, 27 Soup, Cattish 19 Soup, Chicken, Vv'hitc 22 Soup, Chicken, Yellow 21, 22 Soup, Clam 29 Soup, Dried Bean 21 Soup, Egg Ralls for 23 Soup, Kgg Dumplings for 23 Soup, Fish 21 Soup, Green Bean 20, 21 Soup, Green Corn 409 Soup, Green Pea 17, IS Soup, Hare 23 476 INDEX. PAGE Soup IN Haste. 31 SoiP, Julienne 427 Soup, Lamb 25, 20 Soup, Lobster 10 Soup, Macaroni 2H Soup, Maigre 20 Soup, Milk 408 Soup, Milk anil Cabbage 16, 17 Soup, Jlock Turtle 2U Soup, NootUesfor. 419 Soup, Oaiou 22 SOUP, Ox-heatl 17 Soup, Oyster. 15, 16 Soup, Pea (Green) 17, 13 Soup, Portable 14, 15 Soup, Savoy 20 Soup, SWu of Beef. 23, 24 Soup, soon made 31 Soup, Split Peas 21 Soup, StMsk for Gravy 29, 30 Soup, to prepare Vegetables for 12-14 Soup, Turtle, to make 18, 19 Soup, Veal 25, 26 Soup, Vegetable, for Summer.. 30, 31 Soup, Vegetables for 12, 13 Soup, A'ermicelli 28 Soup, without Meat 19 SouPON, fried 237 SoupoN, to make 236, 237 Soups (see Broth) 11-31 Soups, Browning for 31 Soups, Directions for making.. .11-14 Soups, Tliickeniug for 13 Soups, to color brown 14 Soups, to color green 14 Soups, to color red 14 Soups, to color yellow 14 Soups, Vegetables for 12-14 Soups, wliite, to make 14 SouPv Kraut, to make 112, 113 Soup. Kkaut, to serve 113 Sour Sauch 195 Souk Sauch for boiled Lobsters 48, 40 Spanish Cakes 205 Spanish Omelette 163 Spice Biscuits, Almond 315, 321 SPIC3 Cakes, Rich 294, 295 Spice Cakes, to make 294 Spiced Salmon, to pickle 43 Spinach, boiled US, 119 Spinach, to cook ISO, isi PAOS Spi.nach, with fried Sausages.. . . 117 Split Peas Soup 21 Sponge Cake 30", 415 .Sponge Cake, Cocoanut 312 SPONGE-CAKE Pudding 229, 416 Sponge Cakes, General llules for making 416 Spo.vge Cakes, .small 293,294, 307 Spoon Biscuits 309 Spuouts, Cabbage, to boil 178, 179 ScjUASH, Summer, to cook.. ..177, 178 Squash, AVinter, to cook 178 Squikkels, to choose, dress, and cook 162-16* Stains, to remove from the Hand 411 Stauch, Corn, Custard 429 Stakch, Corn, to cook 423 Steaks, Beef, Choice of (sec Beef- steak) 76 Steaks, Codflsh, fried 3'}, 37 Steaks, Ijamb, witii Wine or Cur- rant Jelly 122, 123 Steaks, Mutton, to broil 130 Steaks, Pork, to cook 109 Steak.s, Porter-house 76 Steaks, Sirloin 76 Steaks, Venison, fried 131,132 Steaks, Venison, to broil 132 Stew, Beef and Onion 78, 79 Stew of Smoked Pork, to make 108 Stew, Parsnip 120 Stews, Powder for flavoring 198 Stock for Gravy 29,30 Stock for Gravv Soup 29, 30 Store Onions, to dress 189 Strainers, Jelly 318, 349 Strawberries, to prepare for Table 3S6 Strawberries, to preserve.. 364, 365 Strawberries, to preserve Whole 366 Strawiseukies to stew for Tarts 368 Strawberry Jam 305, 306 Strawberry Marmalade.. .365, 38S Strawb!;rry Sherbet 335, 385 Strawberry Short-cake... 41S, 431 STRAWBEitRY Syrup 335 Striped P.as.s, to boil 41 Striped Bass, to fry 41 Stuffing for boiled Fowl 138 Stuffing for roast FowL 135, 136 INDEX. 477 PAGE Succotash, to make 116, 117, 183, 184 Suet Fkuit Pudding, without Eggs 430, 431 Suet Puddinu 412,413 Suet Pudding, boiled 224, 225 Sugar 1>i:op Cakes 3li, 312 Sugar for Preserves 343 Sugar, Lemon 333 Sugar, Orauge 333 Sugar I'aste Cueam Takts — 248 Sugar, to clarify for CMudies — 339 Sugar, to clarify for presei-v- ing 345 Summer Squash, to cook 177, 178 Summer Vegetable Soui' 30, 31 Suppers, Oyster, Directions about 328, 329 Sweetbread, Larded 424, 425 Sweetbreads like Oysters 426 Sweetbreads, to fry 425 Sweetbreads, to roast 425 Sweetbreads, to stew 425 Sweetbreads, Veal 87, 88 Sweet Macaroni 427 Sweetmeats, Omelette with.. 239, 240 Sweet or Carolina Potatoes.. 176 Sweet Paste Jelly Tarts 24S Sweet Pot.\to Pie 177 Sweet Potato Pudding 228 Sweet Pot.^toes, to bake 176 Sweet PoT.iTOEs to boil 176, 177 Sweet Potatoes, to roast 176 Sweet Sauce 241 Syllabub 337 Syrup and Lemon Sauce 241 Syrup, Blackberry 369 Syrup, Jelly, Quinces in .350, 351 Syrup, Lemon 330 Sy'rup, Mulberry 3S2 Syrup of Cream 831 Syrup, Pine-apple 335, 336 Syrup, Raspberry 335 SY'RUP, Simple, to make 339, 340 Syrup, Strawberry 335 SYTtup, Vanilla 330 T.4BLE, Arrangement of, for Breakfast 39S-1C0 Table, Dinner, Arrangement of 402-404 Table, Dinner, Etiquette of... 435-433 * PAGE Table, Tea, Arrangement of and Bills of Fare lor, in Summer and Winter 401, 402 Table, to prepare Ripe Fruits or Melons for 3S5-3ST Tables, Refreshment, Directions for setting 325-329 Tablets de Patience 309, 310 Taffy, toniake 341, 342 Tainting, how to keep Game from 161, 162 Tapioca Milk 410 Tapioca Pudding 413 Tart, Apple 251, 252 Tart, Apple (Dried) 252, 253 Tarts, Cranberry 255 Tarts, Currant (Green) 257, 258 Tarts, Etc., Directions for bak- ing and making 243-264 Tarts, Gooseberry 258 Tarts, Grape (Green) 258 Takts, Green Gage 254 Tarts, Paste 247 Tarts, Peach (Dried) 253 Tarts, Plum (Dried) 253 Tarts, Rhubarb 256, 257 Tarts, Strawberries stewed for.. 366 Tarts, Sugar Paste Cream 248 Tarts, Sweet Paste Jelly 248 Tarts, Tomato 411 Tarts, to preserve Fruit for. .381, 3S2 Taylor Cakes 293 Tea, Black, to make 331 Tea-cake, French 310, 311 Tea-cake, Thanksgiving 305, 306 Te.v-cakes, Buttermilk 2S1, 282 Tea-cakes, Cream 2S1 Tea-cakes— Wigs 297, 298 Teacup Cake without Eggs 299 Tea, Frencli Roils for 2S4 Tea, Green, to make 300, 331 Tea, Indian-meal Bread for 274 Tea-party', Directions about.. 327, 323 Tea, Ripe Clierries for 387 Tea, Ripe Currants for 387 Tea Rusk 232 Tea-table, Directions for set- ting .327, 328 Tea-table, Sunmier, Arrange- ment of, and Bill of Fare for 401, 402 478 EvDEX. , PAGH Tea-table, ATinter, Arrangemeut of, aud Uill of Fare for 402 Tea, to serve I'iue-applcs at 4j1 Tempkhanck Devekaoe, a 4uJ Tebkapins 4.;.: TiiANKSfJivixu DiXNEi:, a 4'jj TUANKSOIVIXa I'iE coo. •2C<1 TUAXKSGITl.NU TEA-CAI:E GOo, SJJ Toast, Milk 20S, 20J Toast, to make 2JS Toast, Water 4u3 Toast witliout Duttcr £00 Tomato Catsup SJJ, 304, 410 Tomato Jam G73 Tomato I'ik 411 Tomato Tap.t 4ii Tomatoes, Caadiud 077, S7o Tomatoes, Scolloped 104 Tomatoes, to Ijakc 102 Tomatoes, to broil 103, 104 Tomatoes, to fry 4Jl Tomatoes, to pickle SOo Tomatoes, to preserve 377 Tomatoes, to serve raw 103 Ti)M ATOES, to stow 130 Tomatoes witli Beefsteak 420. 421 Toxfi ue, a, to carve 443 TON'OUE Sandwich 320 Tongues, Beeves', to pickle C7, C . Tongues, Beeves', to smoke cr ToNGUE.s, Pigs', to smoke o: Transparent jSIarmalads cu Transparent Pudding 2:;i Trifle 21^ Trifle Cake 30.^ Trifles, to make 2:0 Tripe, Beef c; Tkipe, Beef, to broil 7 J TuiPE, Beef, to clean GS, CO Tripe, Beef, to fricassee 70 Tripe, Beef, to fr^' co Tripe, Beef, to make Rolla CUeese with CO, 70 Trout, Salmon, to cook 43 Trout, to cook 40 TuRiiOT, to carve 4-!i Turkev, Fricasseeil (Brown)..147, 143 Turkey, Fricasseed (White).. 147 Turkey, P.oast 144-14G Turkey, to boil 14G, m: Turkey to carve 4:0 PAGE Turkeys, Choice of 143, 144 Turnips, Green Leaves of, to boil 173 Turnips, Uutu-baga, Directions for boiling 119, 120, 1T7 Turnips, to destroy tlic Unpleas- ant Flavor imparled to MiHc by Cows feeding on 2C0 Turnips, Winter, to cook 177 Turnips, Yehow, to boil 110, 120 Turnips, Young, to boil l^T Turnpike Cakes, to make. ..27", 273 Turtle Soup (Mock) 20 Turtle Soup, to make is, 19 Twist Bread 271 Twist, Common Candy 341 Vanilla Ice Cp.eam 332 Vanilla Syrup 336 Veal, a Breast of, to car\e 445 Veal, a Fillet ol', to carve 446 Veal, a Loin of, to carve 440 Veal and Potato Pie 93 Veal Brotu 23 Veal Cakes 426 Veal, Choice of S4, 85 Veal Cuops, Gravy for S3, 89 Veal Chops, to fry or broil S8, 89 Veal Chops, to stew 89 Veal Collops 426 Veal, Fore Quarter cf, to dress a 411 Veal, Joints of 434 Veal, Minced witli Potatoes 92 Veal Pie <% 03 Veal Pot-pie 03, C 4 \'eal. Roasted to look like a Duck 01, G2 Veal Sausages 67 Veal Soup 25, 20 Veal, stewed brown 69 Veal, stewed with Vegetables (Ragout) 89, OO Veal Sweetbreads S". 88 \'E.VL, to l)0il S5 Veal, to lush 92 Veal, to roast S:0, 01 Veal. AVhite Mince ui 426 ■Vegetable Oyster, to cook 101 Vegetap.le Soup for Summer.. 30, CI VEfiKTAKLES boiled with Ham (a Fanilly Dinner) 115, 116 INDEX. 479 PAGE Vegetables, Directions for boil- ing and serving Meatwitli.. 1:2 Vegetables k.x Koast Lieef si Vegetables for Roast Goose — 151 Vegetables for Soups 12-U Vegetables, Sauces for 195-190 Vegetables, to boil witli Corned Beef 113 Vegetables, to boil with Corned Pork 117.118 Vegetables, to boil with Salted Beef 119 Vegetables, to cook, etc. (see also under tlieir respective names) lTO-194 Artichokes ISS, 1S9 Asparagus 1S2, 183 Beans 1S3 Beans Lima 184 Beets 1T9, ISO Cabbages 130, IS", 10-1 Cabbage Sprouts ITS, 179 Carrots 184, 1S5 Cauliflower 1S.3 Celery 15G Cucumbers 1S9 Egg riant 191 Green Corn (see Corn) 190, loi Hominy 1^'- Horse-radish 104 Leeks 104 Lettuce 1 58 Mushrooms 191, 102 Onions 1S9 Parsnips 185, ISO Peas 181,182 Potatoes (see Potatoes) 172 Radishes 1S7, 1S3 Salsify, or Vegetable Oyster. . 191 Shalots ISO Spinach ISO, ISl Squash 177, 178 Sweet Potatoes 176, 177 Tomatoes 192-194 Turnips 177 AVater-cresses 1S4 Vegetables, to preserve for Winter Use 170-172 Vegetables, Veal stewed with 89, 90 Vegetables with fried Sausages 117 Velvet Cakes 2S3 tage Venison, a Pretty Dish of. 1:34 Venison, Choice of 131 Venison, lluuuch of, to carve . . . 451 Venison, JJock, to make 126, 127 Venison, Mutton I'astj-, to eat like 126 Venison PAsri' 1.03, 1C4 Venison, roasted 132, 133 Venison Sauce 1C4 Venison Steaks, fried 131, 132 Venison Steaks, to broil 132 Venison, to make Mutton taste like 126 Venison, to stew 132 Vermicelli Pudding 412 Vermicelli Sour 28 Vinegar and Cold Buttek Sauce 195, 190 Vinegar, Cider, tcTuiake 393 Vinegar, Raspberry 3S4 Volatile Salts, Use of, in Bread or Cakes 265, 266 Wafers and Jelly 291, 202 Wafers, Cinnamon 293 W.U'EKS, to make 291 AVaffles, to make 290 Waffles, Yeast 200, 291 Walnut Catsup 393 Walnuts, to pickle 392 Washington Breakfast-cake.. 417 Washington Cake 304 Water, Apple 409 Water, , Barley 410 Water, Clicrry 383, 384 Water-ckesses, to dress 194 Water, Currant 333 Water Gruel, to make 407 Water, Lemon 333, 409 Water, Orange 333 Water, Toast 409 Watermelon Pickles 411 Watermelon Preserves 353 Watermelons, to prepare for Table 337 Webster Cakes 302, 303 Wedding Cake, to make 313 Welsh Rabbit, to make 208 "What Cheer" Cakes, or Turnpike Cakes 277 Wheat and Indian Bread.. 271, 273 4S0 INDEX. rACE Wheat axd Indian Cecmpets . 2:6 ■\Vheat and Indian Itd- UING 23 0, 230 Wheat Bkead, to make 200, 270 Whim, Mrs. Madiyoii's 313 WUIPT t'KEAM 221 White Cakes .". 29-i AVhite Lady-cake 301,302 White Mince of Veal 426 White Pidding 230 White Solt, Chicken 22 White Soui-s, Directions about 11 Whoktlebeiikies, to prepare for Table 3SG, 3S7 WnOKTLEBEUUY TIE 257 AViGS, to make 2S0, 200, 297, 298 Wild Dicks, to cook 102, 153 AViNE Cakes 295 Wine Jelly 338 Wine ok Ckandy Sauce, Li- quid 240, 241 Wine, Oysters stewed witli C3 Wine Sangaeee 337 Wine Sauce 240 Wine Sauce, Liquid 240, 241 Wine, to mull 4lo FACE Wine, to stew Oysters -nith 63 Winter Uheakfast, liill ol' Fare for 400, 401 Winter rARrv", Kefreshjients f o r 327 Winter Squash, to cook 1T3 AVinter, to preserve Vegetables for Use in tlie 170-172 Winter Turnips, to cook 177 Winter Use, to preserve Lutter for 201 Woodcocks, to cane 450 AVooDcocKS, to cook ICO Yeast, Bakers', to make 277 Yeast Cakes, to make 277, 278 Yeast Dumplings 224 Yeast Powder, Babbit's 452 Yeast, to make Doughnuts with- out 2S7 Yeast AVaffles 290, 201 A'ELLOW Lady-cake sol A'ellow Soup 14 Yellow, to color Fruit for pre- serv'ing 342, 343 Yellow Turnips, to boil 119, 120 THE END. Popular Boots Sent Free of Tostag-e at the Prices annexed. The Reason "Why : General Science. A careful collection of somo tuousands of reasons tor things, which, though genei'ally known, are ' imperfectly unJfrstood. A book of cc jdensed scientitio knowledge for the mil- lion. 13y the author of " Inquire AVithm." It is a handsume 12mo volume, of :,56pa2;js, printed on fine paper, bound in cloth, gi^t, and emboliished wjt'i a large number of wood cuts, illustrating the various subjects treated of. Th s work assigris reasons for the thousands of things that daily fall undt-r the ry.; of the intelligent observer, and of which he seeks a simple and clear cspiana'-ion. EXAMPLE. Why decs silver tarnish tohen exposed to the. Ugldf Wlty is the slij Hue f T'i,3 volume answers 1,325 similar questions. Price $1 5 .> Tiie Biblical Reason "Why: A IIand-BooIc for BinLic.vr, Si vnr.NTs, and a Guide lo Family Scripture Headings. By the author of '• In- quire Within," &c. Uiautilully illustrated, large IJmo, cloth, gilt side and buck. This work gives lieasons, founded upon the Bible, and assigned by Iho most eminent Divines «ind Christian PMlcsophers, for the great and all-absorb- ing events recorded in the History of the Bible, the Life of our Saviour, and tha Acts of his Apostles. EXAMPLE. why did the first [patriarchs attain such extreme longevity f Wliy is the Hook of the Prophecies of IsaiaJi a strong proof of the auih'Hlicily of the whole Bible? This volume answers upwards of 1,400 similar questions. Price § 1 50 The Reason "Why : ISTatural History. B3' *iie author of " Imiuirc Within," "The Biblical lleason Why," &c. iJTno, cloth, gilt sidn and back. Giving Reasons for liundreds of interesting facts in conuection with Zoology, and thi-owing a light upon the peculiar habits and instincts of the various Orders of the Animal Kingdom. EXAMPLE. Why do dngs turn around two or three times before they lie down t Why do birds often roost upon one leg? This volume auawers about 1,500 similar questions. Price $1 ,50 The Corner Cupboard ; or, FhHs for Everybody. Ey the antlior of " Inquire Within," " The Keason Why," &c. Largo 12mo, 400 pages, cloth, gilt side and back, illusti-atcd with over One Thousand Engravings. Bmbraciug Facts about — I. Things not generally known. II. Things that ought to bo known. III. Things worth knowing. The "Corner Cupboard " is A Complete Vovfcctioncr. A Complete Cook. A Complete Family Doctor. A Complete Gardener. A Complete Father's Book. A Complete Mother's Book. A Complete Family Book. A Friend at Everybody's A Complete Lady's Book. A Complete Gi^nlleman's Book. A Complete Uoy's Book. A Cumplete Girl's Book. A Complete JItaster's Book. A Complete Servant's Book. A Complete Amusement Book, Elbow in Time of Need. It tells about the food wo consume, the clothes we wear, the hotiso we live in, and facta Irom the Arts and Sciences, as well as from Literature, Manufacture, Commerce, Anatomy, Physiology, the Garden and Field, the whole forming .-i Complete Encyclopedia of Useful Knowjfdge. Whether in the parlor or the kitchen, tho chamber or the boudoir, at home or abroad, it mny be very appro- i priately called the Family's Heady Adviser. Price ., §1 50 Epitome of Braithwaite's RetrosDect of Practical : Medicine and Surstry* Containing a conde'hsed summary of the ino.^t : important cases ; their Treatment and all the Remedies, and other useful ma, - I tcrs embraced in the Forty Volumes — the whole being alphabetically cla^siticd, j and supplied with an addenda, comprising a Table of French Weights and Moas- I v.ros, reduced to Engish Standard — a List of Inoompatibles — i complete List of ! the Mus\os, their O-igin, Insertion, and Uses, respectively — Explanatiims of ! the principal Abbreviations occurring in Pharmaceutical Fomiuj^ — a Vocabu- i lary of Latin Woi-ds most, frequently used in Prescriptions, nndrt Copious lude:;. I By WAi-'jcn S. Wlli.k, Jl. V>. Two volumes, lnrgi>. Hvo., each volume contaiiiiri'.T ■ over 900 pages of closely jirlnted imttcr. 8ubit.-in(ial!y I'ound in sheip. Pri'-e, for the Set .■-.- $10 00 :nd C3.g1i Orders to DICK & FITZGEBAXD, 18 Ann St., N. Y. Topular Books Sent Free of Postagfc at the Prices annexed. ThO SOCiablO ; or, One Tiiousand a:id One Home Amu-envnts. Con- tainiiio; Actmi; Proverbs, Dramalic Charades, Artlng Charades, or Prawin"- rciDUi J'auiom.mi.-j, Jlusio.il lJurlc.i lok of Parlor Magic, anl containing several hundred amu?=ing Magical, Miignctical, ILlcctrical, nnd Chi mical i:! tperimcnt^-, Astoui.^hln-.? Transmutation:;, Wonderful Sloif;ht-ol-IIand and Caid Tricks, Curious and Pcrplex'ng Puzzles, Quaint and Kntertainins Tricks and Questions iii Numbers, Se:-ret \Vr tin» explained, Sleights and Sabilet es iu liogerdemain, &c., togethor with all the most noted Tricks of Modern Performers. Illustrated with over .^OD Woa I Engravings, 12mo, cloth, gilt side an 1 back .stamp, 400 pages. Hero is the whole process made simple of manipulating tho cirds, and perfonn- ing Tricks with Sleight-of-hand. Price $1 50 Parlor Theatricals; or, Winter Eveninfjs' Eniertamrmnt. ConUin- iu ; Acting Proverbs. Dramatic Charades, Acting Charades, or I)r.iwin;;-room Pantomimes, Musical Jjurlesques, Tableaux Vivanfs, &c. Bv the author of "The Sociable," "Tho Magician's Own IJook," "The S^-cret <)ut," &c. 12mo, gilt side and back, illustrated with descriptive engravings and diagranxs. Price - 7 5 c<«. The Book of 1,000 Tales and Amusin?; Adrentures. Containing over .^00 engravings and 4.110 pages. This is a magnificent book, and is cr-immod full of tho narratives and adventures of travelers, the ro- mantic talcs o. celebrated warriors, nmiising stories in Natural ll.story, besides a thousand things rebiting to curious tricks, cntertnining sports, pastimesand games. In this capital work we have our old friend Peter Parley again, and ho tells his stories as v.-ell as ever. The book is worth ton times tho price we ask forit. Price $1 50 Ladiep' Guide to Crochet. Ey Mr.s. Ann s. Stephkns. Co-- piously illustrated with original and very choice designs in Croc'not. etc., printed in colors, separate from the letter press, on tinted paper. Also with numerous wood-cuts printed with the letter press, explanatory of terms, etc. Oblong, pp. 117, beautifully bound in e.-.tra cloth, gilt. This is by far the best wock on tho subject of Crochet yet published. There are plenty of other books containing Crochet patterns, but the difficulty is, they do not have the ncccisary instructions how to work them, and arc, therefore, useless. This work, however, supplies this much-fel*. and glaring deficiency, and has the terras in Crochc* so clearly ex- plained, that any Crochet pattern, however difficult, may be worked with case. Price $1 25 10,000 "Wonderful Things. Cotuprising the Marvelous and Karo, Odd, Curious, Quaint, Eccentric, and Extraordinary, in all Ages and Nation", iu Art, Nature, and Science, including many wonders of the world, en- riched with hundicds of Authentic Illustrations. Edited by Edmund Fiixinguam King, ?f. A., author of "I4fe of Newton." &o., stuni>, .and (Customs of a by-gone period, rather predominate ; but we have devote. I many of its pages to descriptions of remarkable occurrences, beautiful land =c;'. pes, stupendous waterfalls, and sublime sea pieces. Price.. $1 50 '--J Sei; 1 Ccsa Orders to DICK & nTZGERALD, 18 Arm St.,N. Y. Popular Books sent Free of Postag^e at the Prices annexed, The American Boy's Book of Sports and Games. A Repository of ia and out door Amusements for Boys and Youth. Illustrated With neariy 70) engravings, designed by Whit;', Iloriick, Weir and Ilarvey, and enjp-avc.l by N. Orr. 600 pp., 12mo. Kxtra Cloth, pilt side ;ind bacii, extra gold, $3. JO. Extra clnili, full pdc cdies, back and tide, $4.00. This is, unquestionably, tho most attractivii and valuablj Hook of its k nd ever issued in this or any other country. It has been three yeari ia preparation, and embraces all thosports and (?ame3 that tend to develop the physical constitution, improve the mind and heart, and relieve the tedium of leisure hours, both in the parlor and the field. The engravings are in tlio first style of the art, and embrace < ightfuil paf.'e orna- mental titles, iliustrating; the several departments of the work, beautifully print- ed on tinted paper. The book is issued in the best stylo, bein;; printed on fine, sized paper, and handsomely bound in extra cloth, with gilt side ana back. The following will give an idea of its contents : Part I— The Play- Ground ; or, ()nT-Oo:ii i;am£3 with a.v:i wit; out Tors. Includii.j Games of Activily anJ Speed ; Giimes wiih 'iuvs. Marbles, Tops, lUiups. Kites. Archery, iialls ; with Cricket, Croquet and Base-Bail. Part IT— Athletic and Graceful ItBCKEATlO.NS. Ir.cludiii? (ivmuaati^ s, Skating. Swimming, r.owing, s.iiling. Horse- macship. i;iiling, Drivijs, Angiicg, Feuciug and Broadsword. Part lil-Amusenients with Pets. t;oic;Ti.sii,? .'■liiuing n'.Ml TaHiM;? Birds, Pi- goons. Douiest.c an.l Aii»ati.; Kowls. Rabbits. Squirrels, Mire. l/u;.ie.a Pi?s, Kaccoon aii't Opossum, Dogs, Saliiiutl rre:>ii 'A'ater Aquaria. Part IV— Play-Room Games for I(AI.>.Y DAYS. lucludiu.- Round Games and For eiti. Board and Slate Ganiei, aud TabU aud Toj CTaiaes. Part V— Evening- Amusements. Cnmpreh'*ud.i)5 Comic Diversiuns. I'ailor Ma^c. Tricks with Cards, i?cientific Hecrea- tious aad I'uzilus. Part VI— Mechanical and Mis CKr.LANEUIS AMCiE.MKNTS. Inciudi.-is l Carpi^ntry. Paintiii*. Gu'dcniug, Postage' ' ^tiiinps a:jd l''ragmeiits. " Trump's " Amsrican H07I9 ; or, Gentleniens IlanJlookofGame!. Containing clenr and complete descriptions of all tho Games jdayed in the United States, with the American liules for playing them, iuoludin-:? Whi.st, Euchre, Besique. Cribbatre, .^I'.-Fours, X.00, Poker, iBrapr, Piquet, Koarie, iloston, Cassinu, Chess, Checkers, B^ck-^anuaon, Dominoes, Billiards, and a hundred other games. To which is appended an lilaborato Treatise on tho Doctrine of Chances. Reasons \vhy the "American Iloyle" must b3 the Standard Authority for all Games playad in tii3 Unite 1 States : Because it is an American E-iok, prepared Trith great care, with the aid and counsel of a l;trge number of the best piajers .bolii amateur a:.d pro- fessional.' io Ihiscoun'rv. 'I he Kules.deicripti.ini. definition.? andtechnl- erlitiesar.'a'.l »;mp.ified and adapted to;bi.'- several games as they are autually plav. d here. >:anj of our (tinn-s arop'^citliarly American, and cannot be ioie) i;ibly described except by a;i American who undersiands them, while Ihoio of f.Tc;?n origin have become so c'lance 1 by Ameri- can n-«difications. as in make the Kuropeaa rules aad descriptions as lii^ely to mislead as to instruct. In prenarinij tin's wor'c the best or frreatest weight of autliority for each I'articuiar game baj b^en taken up-tn disputed points. The important game's of Che.»s. Draughts, and Backgammon are illustrated with over l-'-O dia- grams of games, problems and critical posilioiiF, nil of v.hicii hav'j l.fjen carefuUv played \ipon the b'jar I eiuct* t'le work was nereotrped. and liparly 10'^ errors (which app-ar in Kngiish Game Books and their American repi-ints) h:»ve bci'ii conect'd. All the games playc I in Ihn Vui'e.l Btales, whether of honie or fnreien oi-jein. are given as they are jdaycd by Americans at the preseiit day, 12ino., 500 pages, cloth, gilt side and back, profusely illustrated. rrice..$3 00. Brisbane's Golden Ready Reckoner, Calculated in Dol- lars ai'd Cents, being a useful Assistant to Traders in buying and seUin^ various sorts of commoilitifs, either whole-ale or retail, showing at cnco the amount or value of any number oi articles ; or quantity of proods, or auy merchandise, either by tho gallon, quart, pint, ounce, pound, qu.trlcr, hundreii, yard, foot, inch, biiJhel, e'c, ia a 1 easy .Tnd plain manner. To which are aided, Interest T.tblcs c.Ueulalod in dj'il.irs and cents, f r d;iys and forinonths, at SiX per c< nt., and at seven per cent., per annum, altern.a'ely ; aud a creat number of other Tables and Rules for calculation, never before in print. Bound in boards, cloth bark. By "William D. Bsisdanb, A. M., Accountant, Bookkeeper, ic. Price.. 35 ct». Send Ca.sh Orders to DICK £: FITZGEBALD, 18 Ajm St., N. Y. Popular Books sent Free of Postage at the Prices annexed. Parlor Theatricals ; <"'. Winter Evenings' Enlertnnment. Contain- ing; Acting I'loverbs, Dramatic Charades, Acting Charades, or Drawing-room Pantomimes, ifusical liurics(iucs, Tabieaux Vivants, io. ; with In-structions for Am.iti'urs; liow to Construct a Stage and Curtain; how to pet up Costumes and I'ropcrties, on t!ie "Making V\)" of Cliaracters, Exits and Entrances; how to arranKO Tableaux, etc. Illustrated with Engravings. Taper covers, priCe 30 cts. iJound in boards, cloth back, 50 cts. The Parlor Ivlagiciail ; o''. One Hundred Trick-, for the Drawing -Room, cont lining an Extensive aud Mi-;ccUancous Collection of Conjuring? and Lcgerdc- m.iin; Slciglits with Dice, Dorainoe?, Cards, Ilibbons, Rin^^^, Fruit, Coin, Balls, Handkerchiefs, etc., all of which may bo Pcrlormcd in the I'arlor or Diawing-Room, without the aid of any ai:paratu;5 ; also cminaein^ a choice variety of Curious Do- ceptions, which may be performed with the aid of simple appiratus ; tlie whole illustrated and clearly explained with 121 engravings. Paper covers, price ."JO cts. Bound in boards, with cloth back ..50 ctu. The Book of 500 Curious Puzzles. Containinic a lartrc col- lection of entertaining Paradoxes, Perplexing Deception in numbers, and Amusing Tricks in Geometry. By tlie author of " The Sociable," " The Secret Out," "The Magician's Own Baok.'i. Illustrated with a Great Variety of Eufrravings. This book will have a large sale. It will furnish Fun and Amusement for a. whole winter. Paper covers, price. ^Octs. Bound in boai'ds, wiith cloth back 50 els. Book of Riddles and Five Hundred Home iimuse- xaezxts, containing a Choice and Carious Collection of lliddles. Charades, Enigmas, Kebuses, Anagrams, Transpositions, Conundrums, Amusing Puzzles, Queer Sleights, Kecreatinns in Arithmetic, Fire^iilo Games, and Natural Magic, embracing Enter- taining Amusements in Magnetism, Chemistry, Second Sight, aud Sraplo Itccrea- tioni in Science for Family an I Social Pastime, illustrated with sixty engravings. P.iper covers, price SOcSs. Bound in boards, with cloth back — oO as. Parlor Tricks with Cards, contniniiio: Explanations of all Uic Tricks and Deceptions with Playing Cards ever invented, cmbrac'ug Tricks with Cards perfonnod by Sleight-of-hand ; by the aid of Memory, ilcntal Calculation, »nd Arrangcmi'nt of the Cards ; by the aid of Confoderacy, an I Tricks I'orf irmc I by the aid nf Prepared Carvls. The wlioleillustratedan Imade plain anleasy, with seventy engravings. Paper covers, price 30 cts. Bound in boards with clot a back 50 els. Th3 Book of Firesid-3 G-aniOS. Containing: an r.xplanation of the most Entertaining Gaines suited to ihe Family Circlj as a Xlecreation, such as Games of Action, Games which merely require attention. Games wiiicli requir-j memory. Catch Games, which have f.ir their objects Tricks or My.itifi cation. Games in which an. opportunity is afforded to disiilay Gallantry, Wit, tr some slight knowledge of certain B -lenees, Amusing Forfeits, Fireside Games for 'Winter Even- ing Amusement, etc. Paper covers, price ,30 cts. Bound in boards, with cloth back 50 ct!>. The Post's CoiHIOanion ; ^l DicUonary of all Allou-alle RhymfiH vi ihe English Language.. ''This is a Book to aid aspiring genius in the Composition of Rhymes, and in Poetical Elfusions generally. It gives tin Perfect, the Imperfect, and the Allowable Rhymes, and will enable you to ascertain, to a certainty, whether any word can be mated. It is invaluable to any one who desires to court the muses, and is used by some of the best writers in the country. Price - 1 35 cts* Rarey & Knov/lson's Com'^olGte Horse Tamer .and Far- rier, comprising the whole Theory of 'I'aming or Breaking the IIorKc, by aNc^\ and Improved Method, as practiced with prrcat success in the 'United States, and in all tlie Countries of Europe, by J. S. Rauf.t, contain'ng Rules for selecting ;i pood Horse, for Feeding Horses, etc. Also, The Complete pAKniEa; or, Ilnrse Dorlar ; a Guide for the Tr-atmap-tof Horfcj in all Diseases to which that n-ilde rmimal is liable, lie'nj lh"i result of fifty year^'oTtensi'-j practice of the author, 1 y Jnux C. Knowl- SON, ;igncil as a g.i.de to Gramma.r, Composition, and Punctuation. So few people speak or *wit<3 really good granun ir, and fewer still pun< (uate decently, that a book that iuiurms Ihem haw to do so— and not only that indicates their faults, but shows ta.i:n how they are to be corrected — cannot fail to be popular; tliere is not a pci- Bji\, indeed, who might not learn, something from it. Price 75 cis. Inqilira "Within, for anylhin,? j'ou want to know. A book of Univovs.il Knowlodije. containin;? more than Three Thousand Facts for the Peo- ple, and will give you correct information on every possible .subject that you ever he.ird or tlioui^Iit of! Whetlicr you may desire to make love to a pretty p:;rl, or cook a dinner — to cure a sick friend or cut an acquaintance— to get up a diiiiier party or dini> abroad — to iday at cards, at chess, or any other popuar game, or go to church— whether you wish to establish yourself in life according t.) the rules of eUciuette, or live in a plaia, penteel way — this is a book thitt tells ho.v to do it. It is the most wonderful and valuable book ever "printed. Iroe - :. $1 50 Tr-O S3Cr3t Out; O"". O'n^ TJivt-mwl Ti-kks with Cirds. A Book whioii esijiains all the Tricks an i Deceptions with Playing Cards ever known or invented, an 1 iiLves, besides, a ^:eat m my new and interestins; oni.'S — the whole beinjc described so accurately .and carefully, with Engravings to illustrate them, thit anybody can easily learn how to i-raetico these Tricks. This book contains, in addition to its num tous Card Tric-ks above described, full and easily under- stood explanations of s>rae T«-o Ran Ireil iiiid Forty of the most curious, amus- ing, and interostin;^ Slei^ht-of-Iland ;iiid Li-L'crdemain Tricks ever invented, and which are illustrated by Kusravin;.;, to make each Trick understood with cue. Illustrated by about 300 Eni^raviiiirs, and bound in a handsome pilt bnid- in^. It '-.ontains about four hundred pages. Price.. SI 50 LaU^lliDg G-as. An Encyclopaedia of "VVit, Wisdom, and Wind- By Sa.m Slick, Jr. Comically illustrated with 100 original and laughable cngrav- in:>;-!, at!d nearly TjOO side-extendins; Jokes, and other thir.gs to get f::t on ; and the bfc.st ff it is, that everj-thing about the book is new and fresh — all ncv,- — new designs, ne-v stories, new type — no comic-almanac stuff. It will be found acom- plete antidote to " hard times." Price $i5c(ii« Charley "White's Joke Book. Being a perfect Ca.^kut of Fun, the first and onl'' work of the kind ever published. Containing a full expose of all the most ls,ugi?able Jokes, Witticisms. &e., as told by the celebrated Ethio- pian Comedian, Charles "Whitr. 91 pages. Price 13 cts. Bla.ok Wit and Darkey ConversationB. ry c.nw.i.rs "White. Containing a large collection of Laughable Anecdotes, Jokes, Stories, Witticisms, and Darkey Conversations. Price 13 cfs. Chi"DR from Unclf^ Sam's Jack -Knife, illustrated wijh over one hundred Comical Ent^raTings, and comprisin? a collection of over five hun- dred laughable Stories, Funny -Adventures, Comic Poetry. Queer Cimundrums, Terrific Puns, Witty Savings, Sublime Jok?s, and Sentimental Sentences. The whole being a mo3t"i)erfect portfolio for those who love to laugn. Large octavo. Price - 35 cts. FCsl's Ethiopioil Comicalities. Contalninp: StranjTC Sayinprs, Eecentric Doings, Curlesnuo Soceches. Laughable Drolleries, Funny Stories, in- terspersed with Pt^fmed Wit, Broad Humor, and Cutting ?arc.ism, copied ver- batim, a9 recited by the celebrated Ethiopian Comedian. With several Comic Illuatxations. Prieo -.13 cts. Send Cash Orders to DICK & FIT2GSI1AI.D, 18 Ann St, N. "ST. Popular Books sent Free of Postage at the Prices annexed. That's It; or, riain Teaching. By the author cf " Inquire Y.'itLin," " Thi; ICuasoii Why,' "_Tlic Corner Cui>board," " Live and Learn," " The B.bii- cal Uoason Wfiy," Arc. Iliustratcd with over 1,200 "Wood tuls. l^mo, cKit!;, (»ilt s;dc an I back. >Vc c .inMiend to Ihc attcn:ion of parents, tcachc;-.=, ji.-.l frien U of iioyalar improvement, the recommendations which '-That's It; or, Plain Teaching," has received fiom gentlemen Weil (lualified to pronounce iuilj;- mont -.ipon the soundness of its mural tone, and the accuracy of tlic varied in- fornia'.ion confa.ned in its pnges. Kvcry illustration is employed for a purpose, or a number of purposes, ami i-i m.ide, by numerous leferences, explanatory of thiu'^i which, without such assistan-^e, ooukl only be imperfectly conceivid. 'J'l.c work contains nearly 400 patjes, and over ), COO wood ciip;ravintrs, r.nd foims ov.e of the cheapest and most interesting i^ooks of elementary instruction ever i-.v.'i- lished. I'nco Ql 50 Narratives and Adventures of Travelers in Africa. Illustrated with numerous line iingravings, and containing a Map of Airira, e.i which the routes of Dr. Livingstone and Ur. Larth arc accurately traced. L ir;-e 12mo, Kilt baciv. An intense interest has recently been awakened, and widely cxtendod, in rej;ard to South Africa. Uuestions are, ia consequence, frenuentiy arisin;? as to the character of ils surface, its diversified tnbcs, its plants, and lis animals; and llio remarkable circumstances under v.'h;ch, after long conceal- ment, they have been gradually disclosed to our view. The object cf the present volume is to meet such inquiries by proper details, on the highest author. ty, abund.Tntly interspersed With true stories of chivalricciiierpriseaud heart-thrill- ing .ailvcnture. It respectfully solicits, therefore, the acceptance of all rank?, ' and of ail ages. I'rice .- §2 00 Duncan's Masonic Ritual and Monitor ; or, Guid-. to the Three li.."il C iH'scAX. Jixiilaijieil and iiiu-rpreled by co|iici!is notes and numerous en^iMviiij^s. Altliodirii this woi-k is a conipiete Uitiial of the Symbolic and Chup- ter Depees. nnvi is al:>o piMlu^eiy illustrated with en^ravin^s of the Secret Sijjiis and <>i'ip<, it is not so niucli tbedesign of the authur to gratifv the curiosity of the uniuilialiMl. as t<< furiiisn a guide to tile younger members ;ette of Fashion, and Director of the Work-table of Frank Leslie's Magazine, Illustrated Magazine, i^c, ice. Illustratcil with over 300 Engravings, by the best artists, with eight large pattern plates, elegantly printed in colors, on tinted paper. Large octavo, beautifully bound in fine cloth, with gilt side and back stamp. There is no imaginable species of Fancy Needle- Work, Knotting, Knitting, Netting, Lace-Work, Embroidery, Crochet, &c., &c., which may not be found fully illustrated in th.s votunie ; .ind here are complete instructions for the inexperienced, from the pen of cue of the ablest of nredlo- womeu of the present age. Price.... S2 00 Anecdotes of Love. Bein.cc n tmc acconnt of the most remark- able events connected with the llistory of Love in nil Ages and among all Nations. l!y Lola MoNTEZ, Countess of Landsfeldt. Large 12mo, cloth. Those romant.o and surprising anecdotes really contain all of the most tragic and comic events connected with the history of the tender passion among all Nations and in all Ages of the World. It is jirecisely the kind of book which a man will find it imno.sslb'o to relinquish untd he has read it through from the first to the last chapter. And besides the exciting love histories (mbraced in this volume, it really cjiitains a great deal of v.iluablc historic lore, which is not to be found except "by reading through interminable volumes. Price -.— $1 50 Sind Cash Orders to DICK & FITZGERiLLD, 18 Ann Si;., IJ. Y,