^^X: f/ ■J H, . LIBRARY OF CONGRESS. PRESENTED BY UNITED STATES OP AMERICA. ►V?t MRS. CLARKE'S COOKERY BOOK. THE QUEEN OF HOME. THE LATEST AND THE BEST. The Ideal Cookery Book ECONOMY, WEALTH AND COMFORT IN THE HOUSEHOLD. 1,3^0 New, Useful and Unique Recipes ^ Cookery and all DepaPtments of Housekeeping. By MRS. ANNE CLARKE, ASSISTED BY SOME OF THE MOST SUCCESSFUL HOUSEKEEPERS AND HOME-MAKERS IN THE UNITED STATES, CANADA, FRANCE, GERMANY AND GREAT BRITAIN OF CO/V(5^ JUL 151889: CHICAGO: " ".'.•OTt F. J. SCHULTE & COMPANY, Publishers. i\%-^^. COPYRIGHT, 1889, BY F. J. SCHULTE. e^^'' PREFACE. As a general rule, I do not believe in prefaces, but feel- ing bound to submit to the time-honored custom, I am free to confess that, had I known the labor necessary to produce a first-class "Cookery Book," I should hardly have had the resolution to commence it. However, I have done my utmost to make it useful and acceptable. The recipes have been most carefully compiled, and valuable assistance has been rendered me by friends in France, Germany, Great Britain and Canada, as well as in the United States, to all of whom I render my most sincere thanks. I also desire to record my grateful appreciation of the immense success my "Cookery Book" has met with. The number of orders already received for it convinces me that I have supplied a real want, and that my book will help my sisters to lighten their toil and gladden the hearts of their families. ANNE CLARKE. CONTENTS. PAGE Frefaob 5 Introductory Observations 9 Soups 17 Fish « 31 Poultry and Game 49 MftATS: Beef 62 Pork 71 Veal 76 Mutton 84 Curries 93 Gravies 99 Sauces 102 Stocks 112 Vegetables 114 Salads 137 Pickles 143 Enrw 147 Ketchups 156 fobcemeaw 161 Bread and Cakes 164 Pastry and Puddings 198 CONTENTS. Sweet Dishes 240 Dessekt 248 colokinos for confectionery 253 Ices and Creams , ......... 255 Preserves 268 Canned Fruits, &c 279 Jellies 284 Milk, Butter and Cheesk 294 Beverages 305 Wines and Brandies 318 Sick Room Cookery 327 The Doctor 342 What to Name the Baby 375 Index 387 INTRODUCTORY OBSERVATIONS. "The miinber of inhabitants who may be supported in any country upon its internal produce depends about as much upon ths state of the Art of Cookery as upon that of Agriculture : but if Cookery be of so much importance, it certainly deserves to be studied with the gi'eatest of care. Cookery and Agriculture are arts of civilized nations. Savages understand neither of them." — Count Rumford's Works, Vol. 1. The importance of the Art of Cookery is very great ; in- deed, from the richest to the poorest the selection and preparation of food often becomes the chief object in life. The rich man's table is luxuriously spread ; no amount of money is spared in procuring the rarest delicacies of the sea- sop. Art and Nature alike contribute to his necessities. The less wealthy have, indeed, fewer resources, yet these may be greatly increased by the knowledge of what may be called trifling details and refinement in the art of cookery, which depend much more on the manner of doing a thing than on the cost attending it. To cook well, therefore, is immensely more important to the middle and working classes than to the rich, for they who live by the " sweat of their brow," whether mentally or physically, must have the requisite strength to support their labor. Even to the poor, whose very life depends upon the produce of the hard earned dollar, cookery is of the greatest importance. Every wife, mother, or sister should be a good plain cook. If she has servants she can direct them, and if not, so much the more must depend upon herself. To such we venture to give a few general hints. An old saying (to be found in one of the earliest cookery books) : " First catch your hare, etc." has more significance than is generally supposed. To catch your hare well, you must spend your income judi- ciously. This is the chief thing. In our artificial state of society, every income, to keep up appearances, has at least half as much more to do than it can afford. In the selec* INTRODUCTORY OBSERVATIONS. tion of provisions, the best is generally the cheapest Hal; a pound of good meat is more nutritious than three times the amount of inferior. As to vegetables buy them fresh. Above all, where an income is small, and there are many to feed, be careful that all the nourishment is retained in the food that is purchased. This is to be effected by care- ful cooking. Cleanliness is an imperative condition. Let all cooking utensils be clean and in order. Uncleanliness produces disorder, and disorder confusion. Time and money are thus wasted, dinner spoiled, and all goes wrong. In the cooking of meat by any process whatever, remember, above all, to cook the juices in it, not out of it. BOILING. In boiling, put the meat if fresh into cold water, or, i f salt, into luke-warm, Simmer it very gently until done. It is a general rule to allow a quarter of an hour to every pound of meat ; but in this, as in everything else, judgment must be used according to the bone and shape of the joirft, and according to the taste of the eaters. All kinds of meat, fish, flesh, and fowl, should be boiled very slowly, and the scum taken off just as boiling commences. If meats are allowed to boil too fast they toughen, all their juices are extracted, and only the fleshy fibre, without sweetness, is left ; if they boil too long they are reduced to a jelly, and their nourishing properties are transferred to the water in which they are boiled. Nothing is more difficult than to boil meat exactly as it should be ; close attention and good judgment are indispensable. ROASTING. In roasting meat the gravy may be retained in it by pricking the joint all over with a fork and rubbing in pepper and salt. Mutton and beef may be underdone, veal and pork must be well cooked. Young meat generally requires more cooking than old ; thus lamb and veal must be more done than mutton and beefc In frosty weather meat wiH require a little more time for cooking. All joints for roast- ing will improve by hanging a day or so before cooking. INTRODUCTORY OBSERVATIONS. BROILING. Broiling is the most nutritious method of cooking mut- ton and pork chops, or beef and rump steaks, kidneys (which should never be cut open before cooking), etc. Have the gridiron clean, and put over a clear fire ; put the meat on it ; " keep it turned often." This last is a common direction in books but the reason why is never stated ; it is to keep the gravy in the meat. By letting the one side of a steak be well done before turning, you will see the red gravy settled on the top of the steak, and so the meat is hard and spoiled. This is cooking the gravy out of, in- stead of keeping it in, the meat to nourish the consumer. Never stick the fork in the meaty part ; you will lose gravy if you do. Be sure to turn often, and generally the chop or steak is done if it feels firm to the fork; if not done, it will be soft and flabby. It is economical to broil well. Many a very little piece of meat, nicely broiled, with gravy in it, well seasoned with pepper and salt, a very little butter on it, and served up quite hot, will make a better and more nourshing meal than four times the amount of badly- cooked in the frying pan. FRYING. Although very bad for chops or steaks, the frying pan is indispensable for some things, such as veal cutlets, Iamb chops (sometimes), fish, pancakes, etc. Most meats and fish are usually fried with egg and bread crumbs. The fry- ing pan must be kept clean. This is very essential, as the dirt that sticks to the pan absorbs the fat, prevents the meat browning, and turns it a nasty black color. Have a clear brisk fire, as the quicker meat is fried the tenderer it is. According to what is to be fried, put little or much fat in the pan, fish and pancakes require a considerable quantity. The fat must always boil before putting the meat into it ; if not, it coddles. For veal cutlets a little butter is best and most economical, as it helps to make the gravy ; but even this expense may be dispensed with, if incompatible INTRODUCTORY OBSERVATIONS. with the income of the family, and yet the cutlets be well cooked. Most have a few slices of bacon with either cut- lets or liver ; the fat from this, if the bacon be not rank, will do very nicely ; and if the meat be well flavored and fried quickly, and some nice gravy made to it, few persons would know the difference. Some like thickened and some piain gravy to these fried meats ; some a large quantity, others very little ; all these must be accommodated. To make these gravies, have ready a little burnt sugar to brown with ; empty the pan of the fat, if it be, as is most likely, too rank to use ; put some warm water, as much as you wish to make, in the pan ; mix very smoothly sufficient flour and water to thicken it to taste ; into this put as much butter as you like to use (a little will do, more will make it richer) ; pepper and salt it sufficiently ; stir it very smoothly into the pan, while the water is only warm ; stir it well until it boils, and brown it with the burnt sugar to your taste. This will be a cheap and very nice gravy for all fried. meats ; and where meat is short, children are very fond of such over potatoes, haricot beans, or even bread in their plates ; and not being too rich or greasy it will not disagree with them. Care must be taken after the gravy is boiled not to let it boil fast for any length of time, as all thickened grzy'its, hashes, etc., boil away very fast and dry up ; neither must it stand still in the pan ; a whitish scum then settles on the top and spoils the appearance of it. On the plainest and humblest dinner table, dishes may as well look inviting. N. B. — For all frying purposes be particular that the pan is thoroughly hot before using. SOUPS. 1. CROVDIB, or SCOTCH SOUP.— Ingredients— 2 gallons of liquor from meat, ^ pint of oatmeal, 2 onions, salt and pepper. Any kind of liquor, either salt of fresh ; remove all fat from it, and put in a stewpan. Mix the oatmeal with a. % oi a. pint of the liquor, into a smooth paste ; chop the onions as finely as possible, and put them into the paste, add salt and pepper to taste. Allow the liquor to boil before stirring in the paste, boil twenty minutes, stirring occasionally to prevent it getting lumpy. N.B. — Salt to be omitted if salt liquor is used. 2. MACAROITI S0T7F- — Ingredients— 5 cts. worth of bones, 1 tablespoonful of salt and peppercorns, 1 good sized turnip and 4 leeks, 2 carrots, 4 onions, 2 cloves, 1 blade of mace, 1 bunch of herbs, i. e. marjoram, thyme, lemon-thyme and parsley, ^ lb. of macaroni. Time required about 1% hours. Break up the bones and put them into a stewpan with cold water enough to cover them and one quart more. When on the point of boiling put in a tablespoonful of salt to help the scum to rise, then take the turnip, peel it and cut it in quarters ; then take two car- rots, wash and scrape them ; take also 4 leeks, wash and shred them up finely ; now take 4 onions, peel them and stick 2 cloves into them ; then skim the soup well and put in the vegetables, add a blade of mace and a teaspoonful of pepper- corns, then allow soup to simmer gently for 2^ hours, then take % lb. of macaroni, wash and put in a stewpan with plenty of cold water and a little salt. Allow it to boil until tender, then strain off the water and pour some cold water on, to wash the macaroni again ; then cut in small pieces and it is ready for the soup. "When the soup is ready for use strain it over the macaroni. 3. IflliZ SOUP- — Ingredients — 4 potatoes, 2 leeks or onions, 2 oz. of butter, pepper, i oz. of salt, 1 pint of milk, 3 table- spoonfulfl of tapioca. Put 2 qts. of water into a stewpan, then take 4 potatoes, peel and cut in quarters, take also 2 leeks, wash well in cold water and cut them up ; when the water boils put in potatoes and leeks, then add the butter, salt, and pepper to taste. Allow it to boil to a mash, then strain the soup through a cullender, working the vegetables through also ; return the pulp and the 1 8 MRS. Clarke's cookery book. Soups. soup to the stewpan, add one pint of milk to it and boil ; when boiling, sprinkle in by degrees tapioca, stirring all the time ; then let it boil for 15 minutes gently. 4. TAPIOCA S0T7F- — Ingredients — 1 pint of white stock, 1 oz. of tapioca, yolks of 2 eggs, 2 tablespoonfuls of cream or milk, pepper and salt. Put s'lock on to boil, then stir in gradually the tapioca, and allow it to simmer until quite clear, then to the yolks of the eggs add the cream or milk and stir with wooden spoon, strain into bisin. Take stock from the fire to cool a little, add by degrees three tablespoonfuls of it to the liaison, stirring well all the time. Then mix all together, stir well, and add pepper and salt to taste. Warm before serving, but do not boil. 5. SPRIITG VEGETABLE S0TJP.-Ingredienta-2 lbs. of the shin of beef, 2 lbs. of knuckle of veal, a little salt, 2 yoimg carrots, 1 turnip, 1 leek, ^ head of celery, 1 cauliflower, 1 gill of peas, | of saltspoonf ul of carbonate of soda. Cut the meat from the bone — do not use the fat ; break the bones in halves, do not use the marrow. Put the meat and bones into a stock pot with five pints of cold water, a teaspoon- ful of salt will assist the scum to rise, boil quickly and remove scum as it rises, then simmer gently five hours. Cut carrots and turnips in slices, the head of celery and leek wash well and cut in squares, put the cauliflower in sprigs after washing. One hour before serving add vegetables ; the sprigs of cauli- flower can be put in fifteen minutes before serving. Put one gill of peas, a teaspoonful of salt, a quarter of a saltspoonful of soda into boiling water and boil fifteen minutes, then put peas in tureen and pour soup over them. 6. GOOD GRAVY SOTJP.— Ingredients— l lb. of beef, 1 lb. of veal, 1 lb. of mutton, 6 quarts of water, 1 crust of bread, 1 carrot, 1 onion, a little summer savory, 4 cloves, pepper, and a blade of mace. Cut the meat in small pieces and put into the water, with the crust oi bread toasted very crisp. Peel the carrot and onion, and, with a little summer savory, pepper, four cloves, and a blade of mace, put in the stew-pan. Cover it and let it stew slowly until the liquor is reduced to three qts. Then strain it, take off the fat, and serve with sippets of toast. 7. SCOTCH MUTTON BZIOTH- — Ingredients — 2 qts. of water, neck of mutton, 4 or 5 carrots, 4 or 5 turnips, 8 onions, 4 large spoonfuls of Scotch barley, salt to taste, some chopped parsley. Soak a neck of mutton in water for an hour ; cut off the scrag, and put it into a stew-pot with two quarts of water. As soon as it boils skim it well, and then simmer it an hour Soups. mrs. Clarke's cookery book. 19 and a half; then take the best end of the mutton, cut it into pieces (two bones in each), take some of the fat off, and put as many as you think proper ; skim the moment the fresh meat boils up, and every quarter of an hour afterwards. Have ready four or five carrots, the same number of turnips, and three onions, all cut, but not small, and put them in soon enough to get quite tender ; add four large spoonfuls of Scotch barley, first wetted with cold water. The meat should stew three hours. Salt to taste, and serve all together. Twenty minutes before serving put in some chopped parsley. It is an excellent winter dish. 8. A nOAST BEEF AlTD BOILED TT7IISE7 S0T7F.- Ingredients — Bones of a turkey and beef, 2 or 3 carrots, 2 or 3 onions, 2 or 3 turnips, ^ doz. cloves, pepper, salt, and tomatoes, 2 tablespoonfuls of flour, some bread. Take the liquor that the turkey is boiled in, and the bones of the turkey and beef ; put them into a soup-pot with two or three carrots, turnips, and onions, half a dozen cloves, pepper, salt, and tomatoes, if you have any ; boil it four hours, then strain all out. Put the soup back into the pot, mix two table- spoonfuls of flour into a little cold water ; stir it into the soup ; give it one boil. Cut some bread dice form, lay it in the bottom of the tureen, pour the soup on to it, and color with a little soy. 9. VEAL OH LAMB SOUP.— Ingi-edients — Knuckle of veal, 2 onions, 5 or 6 turnips, some sweet marjoram, salt and cayenne pej^er, flour, 6 or 8 potatoes, a few dumplings, 1 tablespoonful of burnt sugar. Take a knuckle of veal crack the bone, wash, and put it on t3 boil in more than sufficient water to cover it. After boiling some time, pare, cut, and wash two onions, five or six turnips, and put in with the meat. When this has boiled one hour, add some sweet marjoram, rubbed fine, with salt and cayenne pep- per to taste. Then take flour, which mix with cold water to the consistency of cream, and add to the soup while boiling. Care must be taken not to make it too thick. Then pare and cut into small pieces six or eight potatoes, which add about half an hour before being served ; and about ten minutes before sending to table put in a few dumplings. As veal makes a white soup, the color is much improved by adding a table- spoonful of burnt sugan This soup may be thickened with rice, if preferable. 10. PREITOH SOTJP— Ingredients— 1 sheep's head, 3 qta. of water, 1 bunch of sweet herbs, 1 teacupful of pearl barley, 6 onions, 1 turnip, 1 carrot, few cloves, wineglass of white wine, mushroom catsup, butter and flour. Take one sheep's head, remove the brains, and steep it as 20 MRS. CLARKE'S COOKERY BOOK. SoUPS before. Put it into a saucepan with three quarts of water, one teacupful of pearl barley, six onions, one turnip, one carrot, a bunch of sweet herbs, and a few cloves. Let it simmer gently for about five hours, then remove the head ; strain and rub the vegetables through a sieve, or leave them whole, accord- ing to taste. Let it stand all night, and when cold take off every particle of fat ; cut up the meat from the head into small pieces, and warm it up in the soup. Season to taste, add a wineglassful of white wine, a little mushroom ketchup, and thicken with butter and flour. This will be found very little in- ferior to mock turtle soup. 11. &EEE!I SOUP.— Ingredients — 4 lbs. of lean beef," 1 lb. of lean mutton, 1 lb. of veal, 4 oz. of lean ham, 4 carrots, 4 onions, I head of celery, a little soy, a few allspice and a few coriander seeds, some pepper and salt, 10 quarts of water. Cut up the beef, mutton, and veal into small pieces, and throw into a stewpan with ten quarts of cold water ; add a little salt, and then place on the stove to boil ; take off the scum, add a little cold water, and take off the second scum ; then cut up the carrots, onions, and celery and throw in the pot ; add a little more salt, a few allspice, and coriander seeds ; let it simmer six hours, color the soup with a little soy, and strain it through a fine cloth ; take off any fat that may he on the soup with a sheet of paper ; before sending to table boil the soup, and place in the tureen a little fried lean ham cut into small pieces. 12. GIBLET SOTTP.— Ingredients— 3 sets of ducks' giblets, 21bs. of beef, some bones, shank bones of two legs of mutton, 3 onions, some herbs, pepper and salt, carrots, 3 quarts of wa- ter, J pint of cream, 1 oz. of butter, 1 spoonful of flour. Thoroughly clean three sets of ducks' giblets, cut them in pieces, and stew with two lbs. of beef, some bones, the shank bones of two legs of mutton, three small onions, some herbs, pepper and salt to taste, and carrots, for three hours in three quarts of water. Strain and skim, add one quarter pint of cream mixed with one ounce of butter kneaded with a spoon- ful of flour and serve with the giblets. (Only the gizzard should be cut.) 13. CALF'S EEAD SOTJP- — Ingredients— 7 lbs. of shin of beef, a little lean ham, 5 qts. of water, 1 oz. of salt, savory herbs, 1 onion, some celery, 3 carrots, 2 turnips, a little mace, 8 or 10 cloves, some peppercorns, ^ calf's head, 8 oz. of fine rice flour, J teaspoonful of cayenne, some pounded mace, 2 glas- ses of sherry, some forcemeat. Stew seven lbs. of shin of beef with a little lean ham in five quarts of water till reduced one-half, adding, when boiling, one ounce of salt, savoury herbs, one onion, some celery, three Soups. mrs. Clarke's cookery book. carrots, two turnips, a little mace, eight or ten cloves, some peppercorns. It should gently boil seven hours and then be set aside for use. In this stock stew half a boned calf's head, rolled and tied with a string, half an hour ; let it cool in the liquor, strain and skim and heat five pints in a large saucepan with the flesh of the head cut into dice ; use all the skin and tongue but only part of the flesh. Simmer till quite tender, stirring in eight oz. of fine rice flour, one quarter teaspoon- ful of cayenne, pounded mace, and some more broth or water if thicker than batter. Boil ten minutes, add two glasses of sherry, and serve the soup with fried forcemeat. 14. MULL AG- AT A WIT Y S0T7F. — Ingredients— Some good but- ter, 3 or 4 large onions, limbs of a rabbit or fowl, 5| phits of boiling stock, 2 tablespoonfuls of currie powder, and 3 of * browned flour, a little cold stock and meat, part of a pickled mango, some carefully boiled rice, the juice of a lemon. Slice and fry in some good butter three or four large onions ; put them in a saucepan with a little butter, and brown in it the limbs of a rabbit or fowl well floured. Add one quart of good boiling stock, and stew gently one hour. Pass the stock and onions through a strainer, add one and a half pints more stock, put it in a clean pan, and when boiling add two tablespoonsful of currie powder mixed with three of browned flour, a little cold stock and meat, and simmer 20 minutes. Part of a pick- led mango cut into shreds is often served with the soup, and some like the taste of freshly grated cocoa nut, but it is by no means generally admired. Send to table with carefully boiled rice. The juice of a lemon added before serving is an improve- ment. 15. OYSTER SOnP A LA RBIITB.— Ingredients— 2 or 3 doz. small oysters, some pale veal stock, 2 qts. of stock, mace, cayenne, 1 pt. boiling cream. Two or three dozen small oysters to each pint of soup should be prepared. Take the beards and simmer them sepa- rately in a little very pale veal stock thirty minutes. Heat two quarts of the stock, flavor with mace and cayenne, and add the strained stock from the oyster beards. Simmer the fish in their own liquor, add to it the soup and one pint of boiling cream. Put the oysters in a tureen, pour over the soup, and serve. If not thick enough thicken with arrowroot or butter mixed with flour. 16. CHICZEN SOUP (Brown). — Ingredients— One or two fowls, a bunch of herbs, 1 carrot, 1 onion, 2 oz. lean ham, 2 oz. of butter, pepper and salt, 2 quarts of good stock, and a little roux, a few allspice, a little grated nutmeg and mace. Cut up the carrot and oniun, and fry in 2 oz. of good butter a nice light brown, add the ham and fowls cut up small, taking 2 2 2 MRS. Clarke's cookery book. Soups, care to break up the bones with a chopper, add the stock, and boil until the fowl is cooked to rags ; thicken with a little roux, add the allspice and mace and a little grated nutmeg, color with a little soy, add seasoning to taste. Serve with the soup some plain boiled rice. 17. BEEP G-RAVY SOVP- — Ingredients— Some beef water, 2 oz. of salt to every gal of water, 4 turnips, 2 carrots, some celery, 4 young leeks, 6 cloves, 1 onion, J teaspoonful of peppercorns, some savory herbs. Various parts of beef are used for this ; if the meat, after the soup is made, is to be sent to the table, rump steak or the best parts of the leg are generally used, but if soup alone is wanted, part of the shin with a pound from the neck will do very well. Pour colJ water on the beef in the soup pot and heat the soup slowly, the slower the better, letting it sim- mer beside the fire, strain it carefully, adding a little cold water now and then, put in two oz. of salt for every gallon of water, skim again, and put in four turnips, two carrots, some celery, four young leeks, six cloves stuck into an onion, half a teaspoonful of peppercorns, and some savory herbs ; let the soup boil gently for six hours ; strain. 18. RICE-rLOTTR S0T7P.— Ingredients— A little cold broth, 8 oz. of fine rice-flour, 2 qts. of fast boiling broth, mace, cay- enne and salt, 2 dessert spoonfuls of currie powder, juice of ^ a lemon. Mix to a smooth batter, with a little cold broth, eight oz. of fine rice flour, and pour it into a couple of quarts of fast boil- ing broth or gravy soup. Add to it a seasoning of mace and cayenne, with a little salt if needful. It will require but ten minutes boiling. Two dessert spoonfuls of currie powder, and the strained juice of half a moderate sized lemon, will greatly improve this soup ; it may also be converted into a good com- mon white soup (if it be made of real stock) by the addition of three quarters of a pint of thick cream to the rice. 19. MILE SOUP "WITH VERMICELLI.— Ingredients-Salt, 5 pints of boiling milk, 5 oz. of fresh vermicelli. Throw a small quantity of salt into five pints of boiling milk, and then drop lightly into it five oz. of good fresh ver- micelli ; keep the milk stirred as this is added, to prevent its gathering into lumps, and continue to stir it very frequently from fifteen to twenty minutes, or until it is perfectly tender. The addition of a little pounded sugar and powdered cinna- mon makes this a very palatable dish. For soup of this de- scription, rice, semolina, sago, cocoa-nut, sago and maccaroni, may all be used, but they will be required in rather smaller proportions to the milk. Soups. mrs. clarke's cookery book. 23 20. GREEN PEA SOUP.— Ingredients -4 lbs. of beef, ^ pk. of green peas, 1 gal. of water, ^ cup of rice-flour, salt, pepper and chopped parsley. Four lbs. beef, cut into small pieces, half a peck of green peas, one gallon water, half a cup of rice-flour, salt, pepper and chopped parsley ; boil the empty pods of the peas in the water one hour before putting in the beef. Strain them out, add the beef, and boil slowly for an hour and a half longer. Half an hour before serving, add the shelled peas, and twenty minutes later, the rice-flour, with salt, pepper and parsley. After adding the rice-flour, stir frequently, to prevent scorch- ing. Scrain into a hot tureen. 21. CELERY SOTTP.— Ingredients— The white part of three heads of celery, half a lb. of rice, 1 onion, 1 quart of stock, 2 quarts of milk, pepper and salt, and a little roux. Cut up the celery and onions very small, boil them in the stock until quite tender, add the milk and the rice, and boil together until quite a pulp, add pepper and salt and a little roux, strain through a fine hair sieve or metal strainer, and boil a few minutes, taking care it does not burn. Serve some small croutons of fried bread with it. 22. TOMATO S0T7P. — Ingredients — 4 lbs. of tomatoes, 2 onions, 1 cai-rot, 2 quarts of stock or broth, pepper and salt, a little roux, 2 oz. of fresh butter. Cut up the onions and carrot, place them in a stewpan with the butter, and lightly fry them. Take the seeds out of the tomatoes, then put them in the stewpan with the fried onions and carrot, add the stock, pepper and salt, and let them boil for one hour, occasionally stirring them : add a little roux to thicken the soup, and strain through a fine hair sieve. Serve the soup very hot, and send to table with it some small pieces of fried bread, sprinkled with chopped parsley. 23. WHITE SOUP-— Ingredients— 6 oz. of sweet almonds, 6 oz. of the breast of roasted chicken, 3 oz. of white bread, some veal stock, 1 pint of thick cream. Pound six oz. of sweet almonds, six oz. of the breast of roasted chicken, and three oz. of white bread soaked in veal stock and squeezed dry. Beat all to a paste and pour over it two quarts of boiling veal stock, strain through a hair sieve, add one pint of thick cream, and serve as soon as it is on the point of boiling. 24. APPLE SOTTP. — Ingi-edients — 12 large fresh apples, 2 spoon- fuls of sugar or syrup, i lb of raisins or apples, 1 spoonful of potato meal. Dry well twelve large fresh apples, cut them in quarters, and put ihem mto a pan with boiling water. When the soup has a 24 MRS. Clarke's cookery book. Soups. strong taste of apples, strain it through a hair sieve, and add more water, until there are about nine pints ; add two good spoonfuls of sugar or syrup, half a pound of well-washed and picked raisins, or apples pared and cut in pieces, which must be boiled until soft. The soup is to be thickened with a good spoonful of potato-meal, dissolved in a little water. It is best cold. 25. SOUP A LA DATJPHIITE— Ingredients— Six pounds of lean beef, 4 carrots, 2 turnips, 4 onions, 1 head of celery, 4 oz. of lean ham, pepper and salt, a little soy, 2 bay leaves, a bunch of herbs, a few allspice, 2 blades of mace, 5 quarts of water. Cut up the onions, carrots, turnips, and celery into small pieces, and lay in the bottom of a large stewpan ; cut up the six lbs. of lean beef, and lay on the top of the vegetables, sprinkle a little salt over it, and cook over the fire (taking care it does not burn) for two hours, add five quarts of water, and bring it to the boil; take off the fat and scum, add a little more cold water, and throw in two blades of mace, two bay leaves, a bunch of herbs, four oz. of lean ham cut upvery fine, and a few allspice, color a light brown with a little soy, and simmer for five hours, and then strain through a fine cloth, and with a sheet of paper take off any floating fat ; boil again, and before serving throw in the soup some green taragon leaves and a little chervil. 26. JTJLIENITE SOTTP- — Ingredients — 1 carrot, 1 turnip, 1 stick of celery, 3 parsnips, 2 or 3 cabbage leaves, butter, 1 lettuce, 1 handful of sorrel and chervil, stock, salt and pepper. Cut in very small slices a carrot, a turnip, a stick of celery, three parsnips, and two or three cabbage leaves, put them in a saucepan with butter and give them a nice color, shaking the saucepan to prevent them from sticking to the bottom, then add a lettuce and a handful of sorrel and chervil torn in small pieces, moisten these with stock and leave them on the fire for a few minutes, then boil up, add the whole of the stock and boil gently for three hours ; season with salt and pepper. 27. IdTTLLAGATAWlTT. — Ingredients — 1 chicken or rabbit, butter, flour, 2 qts. of veal stock, salt, white pepper, curry powder, cayenne pepper and salt, 1 large spoonfiil of rice, ^ pint of cream. Stew a chicken or a rabbit in a little butter until tender, and when done wash in warm water. Put a little butter and flour in another stewpan, stir for five minutes, theft add two quarts of good veal stock in which you have boiled carrots, turnips, celery and onions ; the stock being also flavored with salt and white pepper, and carefully skimmed and strained. Boil for fifteen nunutes, then add the chicken or rabbit cut in small Soups. mrs. clarke's cookery book. 25 pieces, flavor with curry powder, cayenne pepper and salt, put in a large spoonful of rice, and boil until the rice is tender. Skim carefully, and before serving stir in half a pint of cream. The quantity of curry powder must depend upon taste ; two tablespoonfuls will probably be sufficient for this quantity of soup. 28. gPANISH SQTTP (1).— Ingredients— U'lbs. of mutton or veal, IJ lbs. of garbanzos or chick peas, 1 slice of lean raw ham, remnants of game or poultry, a little bacon, salt, vegetables. Throw one lb. and a half of either mutton or veal in a ves- sel, with water (the Spaniards use a pipkin, called in the vernacular a " marmite,"), one lb. and a half of "garbanzos," or chick peas, one good slice of lean raw ham, and any debris (no matter how small) of game or poultry. Cook gently with the lid on, skim, and add a little bacon cut small, and as much salt as necessary ; cook for another hall-hour, then pour off the broth slowly, to be used afterwards for the soup and sauce ; add as much vegetable as you please, thoroughly well washed, and cook over a clear fire until done. About five minutes be- fore the 011a is ready, it is de rigueur in Madrid kitchens to throw in a piece of " chorizo " (black pudding). Serve the meat separately on one dish, the vegetables on another, and in a third the sauce for the whole, either of the following being appropriate. Tomato. — Cook three or four large juicy tomatoes until quite tender, and pass them through a sieve. Add some of the broth, some vinegar and salt, to the purde. Parsley. — Pound some young parsley and bread crumbs in a mortar. Moisten with the broth, add vinegar and salt to taste. These sauces should properly be served in a small silver or china bowl, surrounded by vegetables. For the tomato, spring and summer vegetables, and for the parsley sauce, those of autumn and winter are customarily used, with the rigorous ex- clusion, in both cases, of cabbage. A Cocido compounded of the above ingredients, without the auxiliary black pudding or vegetables, the Spaniards call a " Puchero," de los enfermas. 29. SPANISH SOUP (2).— Ingredients— 1 clove of garlic, 7 well- dried beans or almonds, olive oil and water, vinegar and salt, breadcrumbs. . The second soup, Ajo bianco, or white garlic soup, is more intricate in its manufacture, though compounded of as quaint and unlikely materials. It is extensively eaten in Andalusia To be cempletely varacious, 1 must of necessity commence with that formidable brother to our harmless, necessary little 26 MRS. CLAKKE'S cookery BOOK. SoUPS. onion — big garlic. Pound one clove of garlic and seven well- dried beans, or better still, almonds, in a small spice mortar to a smooth paste. Moisten this paste with olive oil, drop by drop, then water by degrees, so as to thoroughly incorporate and amalgamate the whole. Add until it is sufficiently wet to soak some bread, which must be added later on, pouring in some vinegar and a little salt. Then put in the bread crumbs, size of half an almond, and allow it to soak. A final mixing of the bowl, and this quaint and perfectly national dish awaits your consumption. 30. SPANISH SOTTP (3).— Ingredients— Chives, cucumber, some water, 1 pinch of salt, some lemon juice, some oil, crumbled bread, chopped marjoram. Put some chopped chives and cucumber cut up in the shape of dice into a large salad bowl, add a small quantity of waier, a pinch of salt, lemon juice and oil. Throw in some crumbled bread, which must be able to float. Finally sprinkle soojc fine chopped marjoram over the whole, and your "gaspacho" is ready. 31. ALIdOlTD SOUF> — Ingredients — Some sweet almonds, pound- ed white sugar, pounded cinnamon, bread. This is the usual dish for a Christmas supper, and is eaten hot. It is of almost Arcadian simplicity. Throw some sweet almonds in boiling water to get rid of the husk, skin and pound them in a mortar with some lukewarm water, adding by de- grees pounded white sugar and pounded cinnamon ; turn it out on a plate or dish, which must be able to stand the fire, previously lining the bottom with fingers of bread powdered with cinnamon. Thoroughly heat these ingredients over a clear fire and serve. 32. BARLEY SOUP (OREME D'ORGE).— Ingredients— i pint of pearl barley, 1 qt. of white stock, the yolk of I egg, 1 gill of cream, J pat of fresh butter, bread. Boil half a pint of pearl barley in a quart of white stock till it is reduced to a pulp, pass it through a hair sieve, and add to it as much well-flavored white stock as will give a purde of the consistency of cream ; put the soup on the fire, when it boils stir into it, off the fire, the yolk of an egg beaten up with a gill of cream ; add half a pat of fresh butter, and serve with small dice of bread fried in butter. 33. LOBSTER SOTTP (B1SQT7E).— Ingredients— 1 lobster, but- ter, pepper, salt, and grated nutmeg, breadcrumbs, stock, 1 tablespoonful of flour, bread. Pick out all the meat from a lobster, pound it in a mortar with an equal quantity of butter until a fine orange-colored Soups. mrs. clarke's cookery book. 27 pulp is obtained ; to this add pepper, salt, and grated nutmeg to taste. Take as much bread crumbs as there is lobster pulp, soak them in stock, then melt a piece of butter in a saucepan, amalgamate with it a heaped tablespoonful of flour ; mix the lobster pulp with the bread crumbs, and put them into the saucepan with the butter and flour, stir well, and add more stock until a purde is obtained, rather thinner in consistency than the soup should be. Put the saucepan|on the fire, stirring the contents until they thicken and boil ; draw it then on one side, and carefully skim off superfluous fat, then strain the soup through a hair sieve, make it boiling hot, and serve with small dice of bread fried in butter. 34. SOUF I^ADE FROM BOITES- — Ingredients — Bones of any freshly roasted meat, remnants of any poultry or game, fresh livers, gizzards, necks, combs of any poultry, 1 slice of lean ham, salt, 1 onion, 1 tui-nip, 1 leek, 1 head of celery, 4 carrots, 3 tomatoes, J of bay leaf, 3 or 4 cloves, 6 pepper- corns, 3 allspice, 1 bunch of parsley and chevril, tapioca, sago, vermecelli or semolina. Have the bones of any freshly roasted meat — beef, veal, pork, venison, mutton or lamb — broken up into largish pieces, the four first sorts may be mixed with advantage, while mut- ton and lamb are better alone. Add the carcases or remain- ing limbs of any roast poultry — ducks, fowls, pigeons, geese, turkey or game, and the fresh livers, gizzards, necks, and combs of any poultry you happen to be going to cook the same day, and a slice of lean ham if you have it. Put all these together in an earthen soup pan that will stand the fire and will hold one-third more cold water than you require for your soup to allow for the loss in boiling ; fill with water, and place on a brisk fire till it boils. Then add salt (less quantity if there be ham in the soup), one large onion, one large tur- nip, one large leek, one head of celery, four large carrots, three sliced tomatoes, a quarter of a bay leaf, three or four cloves stuck into a carrot or turnip, six whole peppercorns, and as much more ground as is liked, three allspice whole, and, finally, a good-sized bunch of parsley and chevril tied to- gether. We find a piece of calf's liver and a fresh young cab- bage an improvement, but this is a matter of taste. When boiling skim thoroughly, and take the pot off the fire, placing it quite at the edge so as merely to simmer gently — or, as the French call it, to smile — for six hours at least. The great art in making this sort of simple broth is never to let the fire go down too much, nor to allow the soup to boil too fast, so as not to require filling up with other water to replace what has been consumed — or, rather, wasted by rapid ebullition. Half an hour before you require your soup take it off the fire and 28 MRS. Clarke's cookery book. Soups. strain through a cullender, then through a fine sieve, and put it on a brisk fire. When quite boiling add tapioca, sago, ver- micelli, or semolina, scattering it lightly, and allowing one tablespoonful to each person. Rice may also be used, but it requires a full half hour, and consumes more broth. We use this broth as a foundation to every kind of vegetables purees. 35. HARE SOITP.— Ingredients— 1 hare (newly killed), 1 lb. of lean beef, 1 slice of ham, 1 carrot, 2 onions, some herbs, roll crumbs, salt, pepper, 3 qts. water, ^ bottle port, the liver of the animal. For this purpose, if possible, a young newly-killed animal should be used ; in cleaning and skinning it preserve the blood and liver ; cut it in pieces and put it in a saucepan with one pound of lean beef, a slice of ham, a carrot, two onions, some herbs, the crumb of two rolls, some salt, pepper, and three quarts of water ; let it boil gently for eight hours ; add quaKter of a bottle of port ; chop the liver and mix it with the blood, and put the mixture into the saucepan, stirring well for a Httle while, then remove the pieces of hare, bone them and cut them in small pieces, pass the soup through a hair sieve and then put back the pieces of hare before serving. 36. OXTAIL SOUP (Clear).— Ingredients— l oxtail, 4 carrots, 4 onions, 2 turnips, 1 bunch of herbs, little allspice, 1 head of celery, 2 qts. of good stock, a little soy, 2 glasses of sherry, pepper, salt, ^ lb. of lean beef. Cut up the oxtail into small pieces, well blanch them in salt and water, boil them in water, throw into cold water. Cut up the vegetables into small pieces (taking care to save some of the best pieces for boiling to go in the soup to table), throw them into a stewpan with the herbs, allspice, soy, pepper and salt, put the oxtail on the top, cover with the gravy, and cook until the tail is quite tender. When cooked, take out the tail, and cut up half a pound of lean beef quite fine and throw in the gravy, let it boil a few minutes, and strain through a cloth, add the pieces of tail and some pieces of carrot and tur- nip cooked as follows : Boil the vegetables in water, with a little sugar, salt, and a small piece of butter. Serve very hot. 37. OXTAIL SOUP (Thiols).— Ingredients— 1 oxtail, 6 carrots, 4 onions, 4 turnips, allspice, 1 head of celery, 1 qt. of water, 1 qt. of stock, a pinch of pepper, sugar and salt, a little sherry, some roux. Cut up the oxtail into small pieces, throw them into cold water with a little salt, bring them to the boil, and throw them into clean cold water. Cut up the vegetables into a stewpan, place the oxtail on the top, cover with the water and stock, let it_simmer until the oxtail is quite tender, take out the pieces Soups. mrs. clarke's cookery book. 29 of tail, add the roux to the gravj', also the sugar and the sea- soning. Boil well together, strain through a fine hair sieve, taking care to pass the vegetable pulp through, add the sherry, drop in the pieces of tail, and bring to the boil. Let it stand on the side of the stove until wanted. 38. MOCK TURTLE SOTTP.— Ingredients— A knuckle of veal, 2 cow's heels, 2 onions, a few cloves, a little allspice, mace and sweet herbs, 2J qts. of water, 1 tablespoonful of sugar, 2 tablespoonfuls of walnut, 1 of mushroom catsup, 1 table- spoonful of lemon juice, forcemeat balls. Put into a large pan or jar a knuckle of veal, two well- cleaned cow-heels, two onions, a few cloves, a little allspice, mace, and some sweet herbs ; cover all with two and a half quarts of water, and set it in a hot oven for three hours. Then remove it, and when cold take off the fat very nicely, take away the bones and coarse parts, and when required, put the remainder on the fire to warm, with a tablespoonful of moist sugar, two of walnut, and one of mushroom catsup ; add to these ingredients the jelly of the meat. When it is quite hot put in the forcemeat balls, and add a teaspoonful of lemon juice. 39. MOCK TTTRTLE SOTJP.— Ingredients— ^ a calf's head, Jib. of butter, J lb. of lean ham, two tablespoonfuls of minced parsley, a little minced lemon thyme, a little sweet marjoram and basil, two onions, a few chopped mushrooms, 2 shallots, 2 tablespoonfuls of flour, 1^ doz. forcemeat balls about the size of a nutmeg ; cayenne and salt, to suit your taste ; the juice of one lemon, and 1 Seville orange, 1 dessertspoonful of pounded sugar, 3 quarts of best stock. Proceed as in Recipe No. 38. 40. ONION S0T7P. — Ingredients— Water that has boiled a leg or neck of mutton, 1 shank bone, 6 onions, 4 carrots, 2 turnips, salt to taste. Into the water that has boiled a leg or neck of mutton put (he carrots and turnips, shank bone, and simmer two hours, then strain it on six onions, first sliced and fried a light brown, simmer three hours, skim carefully, and serve. Put into it a little roll or fried bread. 41. ALMOND SOTJP.— Ingredients — 4 lbs. of lean beef or veal, a few vegetables as for stock, 1 oz of vermicelli, 4 blades of mace, 6 cloves, ^ lb. sweet almonds, the yolks of 4 eggs, 1 gill of cream, 3 qts. of water. Boil the beef or veal, vegetables, and spices gently in the water that will cover them, till the gravy is very strong, and the meat veiy tender; then strain off the gravy, and set it on the fiTe with the specified quantity of vermicelli to 2 quarts. Let boil till sufficiently cooked. Have ready the almonds, blanched and pounded very fine ; the yolks of the eggs boiled 30 MRS. CLARKE'S COOKERY BOOK. SOUPS. hard ; mixing the almonds, whilst pounding, with a little of the soup, lest the latter should grow oily. Pound them to a pulp and keep adding to them, by degrees, a little soup, until they are thoroughly mixed together. Let the soup be cool when mixing, and do it perfectly smooth. Strain it, set it'on the fire, stir well and serve hot ; just before taking it up add the cream. 42. EELSOTTP.— Ingredients— 3 lbs. of eels, 1 onion, 1 oz. of but- ter, 3 blades of mace, 1 bunch of sweet herbs, ^ oz. of pepper- corns, salt, 2 tablespoonfuls of flour, ^ pt. cream, 2qts.water. Wash the eels, cut them into thin slices and put them in the stew-pan with the butter; let them simmer for a few minutes, then pour the water to them, and add the onion cut in small slices, the herbs, mace and seasoning. Simmer till the eels are tender, but do not break the fish. Remove them carefully, mix flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve. 43. TOMATO SOUP.— Ingredients— 8 middling sized tomatoes, 1 bundle of sweet herbs, 1 clove of garlic, 1 onion stuck with 3 or 4 cloves, a little allspice, whole pepper, salt to taste, 1 qt. of stock, 2 eggs. Take tomatoes, cut them in twc, and removing the pips of watery substance, put them in a saucepan, with a bundle of sweet herbs, a clove of garlic, an onion stuck with three or four cloves, some allspice, whole pepper, and salt to taste. Place the saucepan on a gentle fire, stirring contents occasionally. When the tomatoes are thoroughly done, turn them out on a hair sieve, remove the onion, garlic, and sweet herbs ; remove also the moisture which will drip from the tomatoes ; then work them through the sieve until nothing remains on the top but the skins. Have a quart of plain stock boiling hot, stir the tomato pulp into it, and, removing the saucepan from the fire, stir in two eggs, beaten up with a little cold water and strained. Serve over small dice of bread fried in butter. 44. ASPARAGUS SOUP.— Ingredients— 25 heads of asparagus, 1 qt. of stock, 1 tablespoonful of flour, 1 oz. of butter, sugar, pepper and salt ; some spinach greening, 1 pat of fresh butter or 1 gill of cream, small dice of bread. Take twenty-five heads of asparagus, put them in a sauce- pan with a quart of stock, free from fat, let them boil till quite done ; remove the asparagus, pound it in a mortar, then pass it through a sieve ; mix a tablespoonful of flour and one ounce of butter in a saucepan on the fire, add a little sugar, pepper and salt, quantity sufficient for the asparagus pulp, and the stock in which the asparagus was originally boiled ; let the whole come to a boil, then put in a little spinach greening, and lastly a pat of fresh butter, or stir in a gill of cream. Serve over small dice of bread fried in butter. FISH. OBSERVATIONS ON DRESSING FISH. If the fishmonger does not clean it, fish is seldom very nicely done, but those in great towns wash it beyond what is necessary for cleaning, and so by much washing diminish the flavor. If to be boiled, some salt and a little vinegar should be put in the water to give firmness ; but cod, whit- ing, and haddock are far better if salted and kept a day : and if not very hot weather they will be better kept two days. Those who know how to purchase fish, may by tak- ing more than they want for one day, often get it cheaper ; and such kinds as will pot or pickle, or keep by being sprinkled with salt, and hung up, or being fried will serve for stewing the next day, may then be bought with ad- vantage. Fresh water fish have often a muddy smell and taste, to take off which soak it in strong salt and water after it is nicely cleaned, then dry and dress it. The fish must be put in the water while cold and set to do very gently, or the outside will break before the inner part is done. Crimp fish should be put into boiling water, and when it boils up put a little cold water in, to check extreme heat, and simmer it a few minutes. Small fish nicely fried, covered with egg and crumbs, make a dish far more elegant than if served plain. Great attention should be paid to the garnishing of fish, use plenty of horse-radish, parsley and lemon. If fish is to be fried or broiled it must be wrapped in a clean cloth after it is well cleaned. When perfectly dry, wet with an egg (if for frying) and sprinkle the finest bread crumbs over it, then, with a large quantity of lard or dripping boiling hot, plunge the fish into it and fry a light brovi^n ; it can then be laid on blotting paper to receive any grease. Butter gives a bad color, oil fries the finest color for those who will allow for the expense. Garnish with raw or fried parsley,, which must be thus done : when washed and picked llirow it again into clean water ; when the lard or dripping boils, throw the parsley into it immediately from the water 31 33 MRS. Clarke's cookery hook. Fish. and instantly it will be green and crisp, and must be taken up with a slice. If fish is to be broiled, it must be seasoned, flavored and put on a gridiron that is very clean, which when hot should be rubbed with a piece of suet to prevent the fish from sticking. It must be broiled on a very clear fire and not too near or it may be scorched. 45. COD'S HEAD AND SHOULDERS (to Boil).— Ingredients —1 cod's head and shoulders, salt water, 1 glass of vinegar, horseradish. Wash and tie it up, and dry with a cloth. Salt the water, and put in a glass of vinegar. When boiling, take off the scum; put the fish in, and keep it boiling very briskly about half an hour. Parboil the milt and roe, cut in thin slices, fry, and serve them. Garnish with horse-radish ; for sauce, oysters, eggs, or drawn butter. 46. COD'S HEAD AND SHOTTLDERS.— Ingredients— 1 bunch parsley, 1 lemon, horseradish, milt, roe and liver. Tie it up, and put on the fire in cold water which will com- pletely cover it ; throw a handful ot salt into it. Great care must be taken to serve it without the smallest speck of black or scum. Garnish with a large quantity of double parsley, lemon, horseradish, and the milt, roe and liver, and fried smelts if approved. If with smelts, be careful that no water hangs about the fish ; or the beauty of the smelts will be taken ofT, as well as their flavor. Serve with plenty of oyster or shrimp sauce, and anchovy and butter. It will eat much finer by having a little salt rubbed down the bone, and along the ttiick part, even if to be eaten the same day. Though it is important to buy fresh codfish, it is not quite so well to cook it immediately, as, when freshly caught, it is apt to be watery ; but when rubbed with salt and kept a day or two, it acquires the firmness and creaminess so much prized. Cod is better crimped than when cooked whole, the operation of boiling being more successfully performed under these con- ditions. The fish may be partially crimped by scoring it at equal distances, without absolutely cutting it through into slices; but the effect of the operation is always to improve the fish. When thoroughly cleaned the cod should be scored or sliced at regular intervals of about one and a half or two inches, then washed clean in spring-water, and laid in a pan of spring-water in which a hanHful of salt has been allowed to dissolve. After about two hours' soaking in this brine, the fish may be washed and set to drain. Some people boil the cod whole; but a large head and shoulders Fish. mrs. clarke's cookery book. 33 contain all the fish that is proper to help, the thinner parts being overdone and tasteless, before the thick are ready. But the whole fish may be purchased at times more reasonably ; and the lower half, if sprinkled and hung up, will be in high perfection in one or two days. Or it may be made Salter, and served with egg-sauce, potatoes and parsnips. 47. SALT COD.— Ingredients — Cod, vinegar (1 glass), parsnips, cream, butter, flour. Soak and clean the piece you mean to dress, then lay it all night in water, with a glass of vinegar. Boil it enough, thtn break it into flakes on the dish ; pour over it parsnips boiled, beaten in a mortar, and then boiled up with cream and a large piece of butter rubbed with a little flour. It may be served as above with egg sauce instead of the parsnip, and the root sent up whole ; or the fish may be boiled and sent up without flak- ing, and sauces as above. 48. OTJHUIE OP COD- — Ingredients - Salt and cayenne, cod, onions, white gravy, currie powder, butter, flour, ,3 or 4 spoonsful of cream. Should be made of sliced cod, that has been either crimped or sprinkled a day to make it firm. Fry it of a fine brown with onion ; and stew it with a good white gravy, a little currie powder, a piece of butter and flour, three or four spoonfuls of rich cream, salt, and cayenne, if the powder be not hot enough. 49. CODS' HOES- — Ingredients — 1 or more cod's roes, IJ oz, of butter, 2 eggs, 1 teaapoonful of salt, 1 pinch of cayenne pep- per, 1 grate of nutmeg, 1 dessertspoonful of tomato or Mogul sauce or vinegar. Boil one or more cod's roes, according to size, till quite set and nearly done. Take tl em out of the water, and when cold cut them into slices three-quarters of an inch thick. Now put into a small stewpan one and a half oz. of butter ; when made liquid over the fire, take it off and stir into it the yolks of two eggs, a small teaspoonful of salt, a pinch of cayenne pepper, a grate of nutmeg, and a dessert-spoonful of tomato or Mogul sauce, or the vinegar from any good pickle. Mix all well to- gether, and stir it over the fire for two or three minutes to thicken. Dip the slices of cod's roe in this sauce to take up as much as they will, lay them in a dish, pour over them any of the sauce that may be left, put the dish into the oven for ten minutes, and send to table very hot. 50. OOD-FISZI CASES- — Ingredients — 1 salt codfish, potatoes, milk, butter. Take salt cod-fish, or cold fresh fish, boiled ; mince it fine with potatoes, moistened with a little milk, having a piece of but- 34 MRS. Clarke's cookery book. Fish. ter in it. Mould into biscuit-sized cakes, and fry them to a light brown in butter or lard. They should be fried to the same color on both sides. 51. CRIMPED COD AlTD OYSTER SATTOE. -Ingredients- Cod and salt water. Cut into two-inch slices the best part of a fresh cod, boil them twenty to twenty-five minutes in boiling salted water ; serve on a napkin with the sauce in a tureen. 52. COD STAKES (with Hock Oyster Sauce).— ingredients 1 tail of cod or head and shoulders, salt, and breadcrumbs. The most economical way of having cod steaks is to order either the tail of a good-sized cod or a cod's head and shoulders, so cut that there is sufficient to take oft'some steaks, and what remains comes in for luncheon or the children's dinner the fol- lowing day. Sprinkle the cod with salt, and fry, either with or without bread crumbs, a golden brown. 53. OODPISH BALLS —Ingredients— Equal quantities of pota- toes and boiled codfish, 1 oz. of butter, 1 egg. Take equy and manageable, because more regular in shape. Range these closely in a large baking-pan, propping them with clean pebbles or fragments of shell, if they do not seem in- clined to retain their contents. Stir the cream very hard, and fill up each shell with a spoon, taking care not to spill any in the pan. Bake five or six minutes in a hot oven after the shells become warm. Serve on the shell. Some substitute oyster liquor for the water in the mixture, and use all milk in- stead of cream. 83. OYSTER PATTIES— Ingredients— Oysters, paste. Make a rich paste, roll it out half an inch thick, then turn a teacup down on the paste, and, with the point of a sharp pen- knife, mark the paste lightly round the edge of the cup. Then, with the point of the knife, make a circle about half an inch from the edge ; cut this circle halfway through. Place them on tins, and bake in a quick oven. Remove the centre, and fill with oysters, seasoned and warmed over the fire. 84. SHAD AND HERRIira (to Pot).-Ingredients-A shad, salt, cayenne, allspice, cloves, 1 stick of cinnamon, cider vinegar. Clean the shad, take off the head, tail, and all the fins ; then cut it in pieces, wash and wipe it dry. Season each piece well with salt and cayenne. Lay them in layers in a stone jar ; place between each layer some allspice, cloves, and stick of cinnamon. Cover with good cider vinegar ; tie thick paper over the jar ; place them in a moderate oven for three or four hours. 85. RED HERRIIT&S (to Dress). — Ingredients — Herrings, small beer, butter. Choose those that are large and moist, cut them open, and pour some boiling small beer over them to soak half an hour; drain them dry ; make them hot through before the fire, then rub some cold butter over them and serve. Egg-sauce, or but- tered eggs and mashed potatoes, should be sent up with them. 86. BAKED HERRIN&S OR SPRATS.-Ingrcdients-Her- rings, allspice, salt, black pepper, 1 oniou and a few bay leaves, vinegar. Wash and drain without wiping them ; season with all- spice in fine powder, salt, and a few whole cloves ; lay them in a pan with plenty of black pepper, an onion, and a few bay- leaves. Add half vinegar and half small beer, enough to cover them. Put paper over the pan, and bake in a slow oven. If you like, throw saltpetre over them the night before, to make them look red. Gut, but do not open them. 42 MRS. Clarke's cookery book. Fish. 87. BLOATEH TOAST. — Ingredients— 2 or 3 bloaters, butter, hot buttered toast, black pepper. When bloaters are in season, split open two or three, rub them over with fresh butter, and make them hot through in the frying pan ; serve them on fingers of hot buttered toast, with a slight sprinkling of black pepper over each. The heads and tails should be removed before cooking. 88. PEHOH AND TENCH. Put them into cold water, boil them carefully and serve with melted butter and soy. Perch is a most delicate fish. They may be either fried or stewed, but in stewing tliey do not pre- serve so good a flavor. 89. TROUT AND GRAYLINCS- (to Fry.) Scale, gut, and wash well ; then dry them, and lay them separately on a board before the fire, after dusting some flour over them. Fry them of a fine color with fresh dripping ; serve with crimp parsley, and plain butter. Perch and tench may be done the same way. 90. TROTTT a-la-G-ENEVOISE.— Ingredients— pepper, salt, a few cloves, crust of French bread, bunch of parsley and thyme, flour, butter. Clean the fish very well ; put it upon your stew-pan, adding half Champagne and half Moselle, or Rhenish, or sherry wine. Season it with pepper, salt, an onion, a few cloves stuck in it, and a small bunch of parsley and thyme ; put in it a crust of French bread ; set it on a quick fire. When the fish is done take the bread out, bruise it, and then thicken the sauce ; add flour and a little butter, and let it boil up. See that your sauce is of a proper thickness. Lay your fish on the dish, and pour the sauce over it. Serve it with sliced lemon and fried bread. 91. PEHOH AND TROUT (to Broil). Split them down the back, notch them two or three times ncross, and broil over a clear fire ; turn them frequently, and baste with well-salted butter and powered thyme. 92. MACKEREL. Boil, and serve with butter and fennel. To broil them, split, and sprinkle with herbs, pepper, and salt ; or stuff with the same, crumbs, and chopped fennel. Potted: clean, season, and bake them in a pan with spice, bay-leaves and some butter ; when cold, lay them in a potting- pot, and cover with butter. Pickled: boil them, then boil some of the liquor, a few pep- pers, bay-leaves, and some vinegar ; when cold, pour it over thein. Fish, mrs. Clarke's cookery book. 43 93. MAiCKBREL (Pickled, called Oaveaoli).— ingredients— yix mackerel, 1 oz. of pepper, 2 uutinegs, a little mace, 4 cloves, 1 handful of salt. Clean and divide them ; then cut each side into three, or leaving them undivided, cut each fish into five or six pieces. To six large mackerel, take near an ounce of pepper, two nut- megs, a little mace, four cloves, and a handful of salt, all in the finest powder ; mix, and making holes in each piece of fish, thrust the seasoning into them, rub each piece with some of it ; then fry them brown in oil: let them stand till cold, then put them into a stone-jar, and cover with vinegar ; if to keep long, pour oil on the top. Thus done, they may be preserved for months. 94. MACKEREL (Scalloped)-— Ingredients— Mackerel, | pint of shrimps, inilk, corutiour, soy, walnut, mushroom catchup, 'es- sence of auchovies, gi'ated lemon peel, nutmeg, cayenne, white pepper, salt, lemon juice, bread crumbs, capers, vinegar. Boil as many mackerel as you require, and, while they are still hot, remove from them all bones and skin and divide the flesh into small flakes, shell half a pint of shrimps (for two mackerel), and mix them with the fish ; simmer the shells and mackerel trimmings for twenty minutes, with just sufficient water to cover them. Strain the liquid into a fresh saucepan, and add to it enough new milk to make your quantity of sauce. Thicken this to the consistency of thick cream with corn flour, and flavor it delicately with essence of anchovies, soy, walnut and mushroom 'catchup, grated lemon peel and nutmeg, cayenne, white pepper, and salt if required ; stir to this sufficient lemon juice to give an agreeable acid, and mix well with the fish. Put this mixture into china or silver, scallop shells, or on a flat dish, and cover thickly with fine breadcrumbs ; moisten these slightly with liquid butter and brown in a quick oven or before a clear fire. Scald a few capers in their own vinegar, and just before serving the scallop drain and sprinkle them over it. The remains of any cold fish may be served like this with great advantage : also tinned salmon, etc Cod, fresh haddock, and soles are best flavored with oysters instead of shrimps. 95. MU'LLET (Baked). — Ingredients — 1 mullet, pepper and salt, eschalots and mushrooms, 1 wineglassful of sherry. ^ Scale andtripi the fish, and put it into a frying pan, season with pepper and salt, cover with chopped eschalots and mush- room, moisten with a wineglass ot sherry, and bake it over a slow fire for twenty-minutes, if a medium-sized fish ; keep well basting in the liquor, and turn now and then ; dish up very carefully. Make a sauce with half a glass of sherry, a teaspoon- ful of chopped parsley, with twelve drops of anchovy sauce. 44 MRS. Clarke's cookery book. Fish. Reduce the gravy to one-half by boiling, strain into the sauce, and pour over the fish. 96. hed mullet (calleA tlie Sea-Woodcock). Clean, but leave the inside, fold in oiled paper, and gently bake in a fcmall dish. Make a sauce of the liquor that comes from the fish-, with a piece of butter, a little flour, a little essence of anchovy, and a glass of sherry. Give it a boil ; and serve in a boat, and the fish in the paper cases. 97. MULLET "WITH TOMATOES.— Ingredients— J doz. red mullet, pepper, salt, and chopped parsley, 5 or 6 tablespoons- ful of tomato sauce. Butter a baking dish plentifully, lay on it side by side half a dozen red mullet, sprinkle them with pepper, salt, and chopped parsley, then add about five or six tablespoonsful of tomato sauce, cover the whole with a sheet of well-oiled paper, and bake for about half an hour. 98. SOLES- If boiled, they must be served with great care to look per- fectly white, and should be well covered with parsley. If fried, dip in egg, and cover them with fine crumbs of bread ; set on a frying pan that is just large enough, and put into it a large quantity of fresh lard or dripping, boil it, and immediately slip the fish into it ; do them of a fine brown. Soles that have been fried eat very well cold with oil, vinegar, salt and mustard. 99. SOLES- — Ingredients — 2 or 3 soles, salt. Take two or three soles, divide them from the back-bone, and take ofif the head, fins, and tail. Sprinkle the inside with salt, roll them up tightly from the tail end upwards, and fasten with small skewers. If large or middling, put half a fish in each roll. 100. FILLETS OP SOLES A L'llTDIElTNE. -Ingredients- 3 solea filleted, 1 pmt of good stock, a little roux, the juice of 2 lemons, pepper and salt, a little chopped paxsley, and a little hot Indian pickle. Wash the fillets in cold water, dry them with a clean cloth, and sprinkle some chopped parsley and pepper and salt over them, and roll like corks ; place them in a tin baking dish with a little butter, and squeeze the juice of two lemons over them, and bake them in a hot oven for ten minutes, and dish them in a circle, and pour over them a sauce made as follows : One pint of good stock thickened with a little flour, reduce to half a pint, occasionally stirring to prevent its burning ; add a tittle pepper and salt and a little vinegar, and about eight pieces of Indian pickle chopped fine. Fish. mrs. clarke's cookery TOfftC 45 101. SOLES.— Ingredients— Butter, 1 teaspoonful of cfccpped onions, 1 wineglass of white wine, 4 teaspoonsful of Btock, 2 oz. of tine breadcrumbs, parsley, salt, pepper, 2 oz. of butter, juice of 1 lemon. Put in a tin dish a little butter to grease it, add a small tea- spoonful of finely chopped onions and a wineglassful of white wine. Then put the sole in the pan, add four tablespoonsful of stock, and sprinkle 2 oz. of fine bread-crumbs over it, and some parsley finely chopped. Add a little salt and pepper, and cover the dish with 2 oz. of butter, stuck over in small pieces. Add the juice of a lemon. Put the dish in a slow oven or on a slow fire for half an hour, and serve it on the dish in which it has been cooked. ^02. SOLES ATT G-RATIIT.— Ingredients— Soles, a little stock, 1 lemon, a little anchovy, pepper and salt, bread-crumbs, a small piece of butter, and a little vinegar. Place a sole in an oval tin baking-dish, lay on the top a piece of butter, and round it the juice of half a lemon and a little an< chovy sauce, a tea-spoonful of vinegar and a little pepper, and then bake it for 15 minutes in a hot oven ; when nearly cooked sprinkle some bread-crumbs over it, and color the top with a salamander. Serve in the tin it was baked in with a little chopped parsley on the top. 103. STURGEON (to Roast). Put it on a lark-spit, then tie it on ft large spit ; baste it constantly with butter ; and serve with a good gravy, an an- chovy, a squeeze of Seville orange or lemon, and a glass of sherry. 104. STURGEON (Fresh).— Ingredients— Sturgeon, egg, bread- crumbs, parsley, pepper, salt. Cut slices, rub egg over them, then sprinkle with crumbs of bread, parsley, pepper, salt : fold them in paper, and broil gently. Sauce ; butter, anchovy, and soy. 105. TURBOT EN MAYONNAISE.— Ingredients— Some fil- lets of turbot, oil, tarragon vinegar, salt and pepper, eggs, cucumbers, anchovies, tarragon leaves, beets, capers, aspic jelly. Cut some fillets of cooked turbot into moderate-sized round or oblong pieces, carefully taking off the skin and extracting all bones. Place these pieces of fish into a bowl, with a dressing made of oil, tarragon vinegar, salt and pepper As soon as the fish is well-flavored with this seasoning, arrange the pieces round a dish like a crown. Place a circle of chopped hard-boiled eggs, tiny pickled cucumbers, anchovies, tarragon leaves, beetroot, and capers round the dish, and then arrange a wall of aspic <6 MKS. Clarke's cookery book. Fish. it'!«y round the edge of the dish. Fill up the centre of llie crown of fish with good mayonnaise sauce. 106. TUREOT (Fillet of- -with DutclX Sauce) —Ingredients— 2 fillets of turl>ot, ^11). of butter, 1 eg^', a little flour, half a pint of milk, a little vinegar, some horseradish, pepper, and salt. Place the fillets ofturbot cut up in nice-sized pieces in a baking-dish, sprinkle some pepper and salt over them and about two oz. of butter, and bake for half an hour in a hot oven, cover them with a piece of buttered paper if the oven is two fierce : when cooked send to table with a sauce made as fol- lows : Place the milk in a stew-pan with a little pepper and salt, a little scraped horse-radish, and a wine-glassful of vin- egar, boil them well together, knead two oz. of butter in flour, stir it in the boiling milk, and well mix it in, then add one egg, and just bring to the boil, stirring all the time, add more sea- soning if required, and serve very hot. 107. TUHBOT AU aPvATIN (a nice Dish for Luncheon) -In- gredieuts — cold cooketl tuilmt, ancliovy sauce, a little stock, cayenne pepper, 2 oz. of butter, a little flour, and some bread crumbs. Place a piece of butter, about two oz., in a stewpan and melt it on the fire, add a little flour, then a little anchovy sauce and a little cayenne pepper, stir these well together and then drop in the sauce any cold turbot you may have left from dinner the evening before, place some of the turbot out of the sauce in liirge pattie pans, and cover it with bread-crumbs and bake it in a hot oven; if the lop does not get brown enough hea. a sal- amander, and finish off that way. Serve the pattie pans up on a napkin or paper. 108. SMELTS (to Fry). — Ingredients — Smelts, egg, bread crumbs, lard. They should not be washed more than is necessary to clean them. Dry them in a cloth, then lightly flour them, but shake it off. pip them into plenty of egg, then into bread crumbs, grated fine, and plunge them into a good pan of boiling lard ; let them continue gently boiling, and a few minutes will make them a bright yellow-brown. Take care not to take off the light roughness of the crumbs, or their beauty will be lost. 109. EEL PIE- — Ingredients — 1 or 2 eels, seasoning, gravy, gela- tine. Cut up one or two eels, and stew gently until tender in a little good brown gravy, seasonedto taste, when done enough, strain the gravy through muslin, add gelatine and pour over the fish. A few sprigs of parsley placed about the mould will much im- prove the appearance. Fish. mrs, clarke's cookery book. 47 110. SELS (to Boil)- — Ingredients — Eels, saltwater. Clean, cut off" the heads, and dry them. Joint them into suitable lengths, or coil them on your fish plate ; boil theui in salted water. Use drawn butter and parsley for sauce. 111. WHITEBAIT- — Ingredients — Whitebait, flour, lard, salt. Drain the lish from the water, lay it on a cloth, sprinkle flour on it, double up the cloth, and shake it about from side to side until the fish is well covered with flour. Transfer it to a frying basket; shake it gently to get rid of the superfluous flour. Have a panful of boiling lard, try it with a small piece of bread ; if the fat hisses sharply, and the bread colors at once, the fat is hot enough ; plunge the basket into it, and never cease shaking until the whitebait is cooked (two or three minutes). Turn the fish out on a napkin in front of the fire, and t]irinkle it freely with salt at the time of serving. It is a good plan, when practicable, to have two pans of boiling fat, and when the whitebait has been cooked in the one, to take it out, drain it, and plunge it for a second or two in the other pan, the fat in which should be boiling hot. 112. HADDOCK "WITH TOMATOES.— Ingredients— 1 dried haddock, 1 onion, 1 oz. butter, 1 1'ipe tomato, pepper, parsley. Soak a dried haddock in plenty of cold water for half a day, drain off the water and replace it with boiling water ; when the haddock has been in this for two hours, take it out, care- fully remove all the bones and skin, and break the meat into flakes ; slice a moderate sized onion, put it into a saucepan with one ounce of butter ; as soon as the onion is soft, add one ripe tomato, cut into slices ; after a couple of minutes add the flesh of the haddock, a sprinkling of pepper and some finely minced parsley ; shake the saucepan on the fire, until the contents are thoroughly heated, then draw it aside, to be kept warm till the time for serving. 113. S'ISH CROQUETTES- — Ingredients — Remnants of turbot, brill, haddock, or salmon, butter, pinch of flour, some miVK, pepper, salt, nutmeg, parsley. Take some remnants of boiled turbot, brill, haddock, or sal- mon, pick out the flesh carefully, and mince it, not too finely ; melt a piece of butter in a saucepan, add a small pinch of flour and some hot milk ; stir on the fire until the mixture thickens then put in pepper, salt, and a little grated nutmeg, together with some finely-chopped parsley, and, lastly, the minced fish. As soon as the whole is quite hot, turn it out on a dish to get cold, then fashion and finish the croquettes as in the first recipe. 48 MRS. Clarke's cookery book. Fish. 114. HAilBUT (Boiled). — Ingredients— Halibut, salted water. Allow the fish to lie in cold salt water for an hour. Wipe dry in a clean cloth and score the skin, then put into the fi^h kettle with cold salted water sufficient to cover it. Let it come slowly to the boil, and allow from half to three-quarters of an hour for a piece weighing four or five lbs. When ready drain, and serve with egg sauce. 115. EALTBXJT (Baked)-— Ingredients— Halibut, a little but- ter, salt and watei", a tablespoonf ul of walnut catchup, a dessert spoonful of Worcestershire sauce, the juice of a lemon, a little brown flour. A piece ofhalibut weighing five or six lbs, lay in salt and water for two hrs. Wipe in a clean cloth and score the skin. Have the oven tolerably hot, and bake about an hour. Melt a little butter in hot water and baste the fish occasionally. It should be of a fine brown color. Any gravy that is in the dripping pan mix with a little boiling water, then stir in the walnut catchup and Worcestershire sauce, the juice of the lemon, and thicken with the brown flour (the flour should be mixed with a little cold water previously), give one boil and serve in sauce- .boat. 116. HALIBUT STEAK —Ingredients— 2 eggs, some brittle crackers, oil or lard, salt. Wash. Wipe the steaks in a clean cloth and sprinkle with tT little salt. Dip them into beaten egg, then into crushed Trackers (pound the crackers until they are as fine as powder), «nd fry in boiling oil or lard. il7. STUFPIira for PIKE, HADDOCK and SMALL COD.- Ingredients — equal parts of fat bacon and beef suet, some fresh butter, parsley, thyme, savory, 1 onion, a few leaves of marjoram, 1 or 2 anchovies, salt, pepper, 1 nutmeg, crumbs and egg. Take equal parts of fat bacon, beef-suet, and fresh butter, some parsley, thyme, and savory ; a little onion, and a few leaves of scented marjoram shred fine ; an anchovy or two ; a little salt and nutmeg, and some pepper. Oysters will be an improvement with or without anchovies ; add crumbs, and an e^g to bind. POULTRY AND GAME. OBSERVATIONS. The following is translated from a German cookery book : — " In Vienna, especially in the hotels, young chickens are killed immediately before they are wanted, plucked and cleaned as quickly as possible before the flesh becomes cold, otherwise it would be tough. They are cut up into joints and sprinkled with salt ; each piece must then be dipped into flour, and then into egg and grated bread crumbs, and fried immediately ; or they may be dipped first into butter, and then into bread crumbs mixed with a little flour. This method admits of no delay in performance if the whole flavor of the meat is to be preserved and the gravy kept in ; but in private houses the chickens are gene- rally allowed to hang a day or two, to ensure their being tender." In choosing ducks, be careful to secure those with plump bellies and thick and yellowish feet ; and to ensure them being tender, it is advisable to let them hang a day or two. In choosing turkeys, the hen turkey is preferable for boil- ing, on account of their whiteness and tenderness. Partridges in perfection will have dark colored bills and yellowish legs ; the time they should be kept entirely depends upon the taste of those for whom they are intended, as what some people would consider delicious, to others would be disgusting and offensive. Young hares may be known by their smooth and sharp claws, and the cleft in the lip not much spread. It is preferable to hang without being paunched, but should it be previously emptied, wipe the in- side every day and sprinkle over it a little ginger and pepper. Rabbits when young have smooth and sharp claws. In selecting a goose, choose one with a clean white skin, plump breast and yellow feet. Charcoal is considered as an admirable prevention for decomposition. 49 50 MRS. Clarke's cookery book. Game. 118. OHIOKEN PATTIES.— Ingredients— Cold chicken, milk, cornflour, pepper, salt and butter, puflf paste. Mince cold chicken, and stir it into a white sauce, made of milk thickened with cornflour and flavored with pepper, salt and butter ; line small patty pans with puff paste, bake first, then fill with the mixture, and set in a hot oven for a few min- utes to brown. 119. rO"WIi (to Boil). For boiling, choose those that are not black-legged. Pick them nicely, singe, wash and truss them. Flour them, and put them into boiling water. Serve with parsley and butter; oyster, lemon, liver, or celery sauce. 120. FOWLS (Roast). — ingredients— Butter, floor, gravy, lemon juice, sausages, bacon. Fowls require constant attention in dredging and basting, and the last ten minutes let butter rolled in flour be stuck over them in little bits, and allowed to melt without basting. The gravy for fowls should always be thickened, and slightly flavored with lemon-juice Sausages or rolled bacon should be served on the same dish, and white mashed potatoes should always be handed with poultry. 121. OHIOKEIT CUTLETS (with Rico).— Ingredients- A tea- cupful of rice, some good stock, 1 onion, salt and pepper, some cold ham and chicken, egg, bread-crumbs. Boil a teacupful of rice in some good stock, and pound it in a mortar with an onion that has been cooked in butter, with salt and pepper. Pound separately in equal portions cold ham and chicken, form this into cutlets ; cover them with egg and bread-crumbs and fry. Serve with a sharp sauce. 122. CHICKEN A LA JARDINIERE— Ingredients-2 young chickens, butter, 1 onion, some savory herbs, salt and suffi- cient water, carrots, turnips, onions, beef stock, mushrooms, 2 cabbages, some heads of asparagus, pepper, sugar. Take two young chickens and put them in a saucepan with some butter, a large onion chopped up, some savory herbj, some salt and sufficient water ; the chickens should be dropped in the mixture when it is boiling, and left in the saucepan until the liquid is reduced by half ; cut up in good shapes some car- rots and turnips, some whole onions skinned and blanched, and put them in a saucepan with some butter, some beef stock, some mushrooms, two very young cabbages and some heads of asparagus ; season with salt, pepper, and a little sugar; cook very gently, and fifteen minutes before serving add a piece of butter kneaded with flour. Serve with the vegetables well ar- ranged round the dish. Poultry. mrs. Clarke's cookery book. 51 123. OHIOKBIT RISSOLES-— Ingredients — Some remnants of fowl, ham and tongue, butter, a pinch of flour, white pep- per, salt, nutmeg, parsley, eggs, a few drops of lemon-juice, flour, water, 3 pinches of sugar. Mince very finely some remnants of fowls, free from skinj add an equal quantity of ham or tongue, as well as a small quantity of trufHes, all finely minced; toss the whole in a sauce- pan with a piece of butter, mixed with a pinch of flour ; add white pepper, salt, and nutmeg to taste, as well as a little minced parsley ; stir in off the fire the yolks of one or two eggs beaten up with a few drops of lemon-juice, and lay the mixture on a plate to cool. Make a paste with some flour, a little water, two eggs, a pinch of salt, and two or three of sugar ; roll it out to the thickness of a penny piece, stamp it out in round pieces three inches in diameter; put a piece of the above mince on each, then fold them up, fastening the edges by moistening them with water. Trim the rissoles neatly with a fluted cutter, dip each one in beaten-up egg, and fry a golden color in hot lard. 124. CHIOEEN (Jollied).— Ingredients— A chicken, 1 oz. of but- ter, pepper aad salt, ^ packet of gelatine. Boil the chicken as in recipe 119 until the water is reduced to a pint; pick the meat from the bones in fair sized pieces, re- moving all gristle, skin, and bone. Skim the fat from the liquor, add an ounce of butter, a little pepper and salt, and half a packet of gelatine. Put the cut-up chicken into a mould, wet with cold water; when the gelatine has dissolved pour the liquor hot over the chicken. Turn out When cold. 125. OHIOKBIT LOAF.— Ingredients— A chicken, 2 oz. of butter, pepper, salt, egg. Boil a chicken in as little water as possible until the meat can easily be picked from the bones; cut it up finely, then put it back into the saucepan with two ounces of butter, and a seasoning of pepper and salt. Grease a square china mould and cover the bottom with slices of hard-boiled egg ; pour in the chicken, place a weight on it, and set aside to cool, when it will turn out 128. OHIOZBIT CROQUETTES —Ingredients -Breast of a roast fowl, tongues, truffles, butter, flour, stock, parsley, pepper, salt, nutmeg, eggs, lemon-juice, parsley. Take of the breast of a roast fowl two parts, of boiled tongue one part, and of truffles one part ; mince all these very finely, and mix them together. Melt a piece of butter in a saucepan, stir a little flour into it, then put i* the above mix- ture, and moisten with a small quantity of stock ; add some 52 MRS. Clarke's cookery book. Game. finely minced parsley, pepper, salt, and nutmeg to taste. Stir it on the fire for a few minutes, then stir in, off the fire, the yolks of one or two eggs beaten up with the juice of a lemon and strained. Spread out this mince (which should be pretty stiff) on a marble slab, and when it is nearly cold fashion it into small portions in the shape of balls or of corks. Dip each in a beaten-up egg, and then roll it in very fine baked bread-crumbs ; repeat this operation after the lapse of an hour, and after a similar interval fry the croquettes in hot lard to a golden color. Serve on a napkin, with plenty of (ried parsley. 127. OHIOKEITS (to Pull). Take off the skin ; and pull the flesh off the bone of a cold fowl, in as large pieces as you can : dredge it with flour, and fry it of a nice brown in butter. Drain the butter from it ; and then simmer the flesh in a good gravy well-seasoned, and thickened with a little flour and butter. Add the juice of half a lemon. 128. CHIOSENS (to PuU). Cut off the legs, and the whole back of a dressed chicken ; if under-done the better. Pull all the white part into little flakes free from skin ; toss it up with a little cream thickened with a piece of butter mixed with flour, half a blade of mace in powder, white pepper, salt, and a squeeze of lemon. Cut off the neck end of the chicken ; and broil the back and sidesmen in one piece, and the two legs seasoned. Put the hash in the middle, with the back on it ; and the two legs at the end. 129. GALANTINE OP FOWL.— Ingredients— l fowl, 1 lb. of veal, i lb. of fat bacon, spice and sweet herbs, pepper, salt, § lb. of boiled tongue, ^ doz. truffles, 1 calf's foot, 2 or 3 onions, 2 carrots, 1 clove of garlic, 1 bundle of sweet herbs, cloves, whole pepper, mace. Take a fowl, bone and trim it ; take one lb. of veal, and half a pound of fat bacon, pound together in a mortar, season with powdered spice and sweet herbs, pepper and salt to taste, then pass the mixture through a wire sieve. Cut half a pound of boiled tongue in pieces about an inch square, cut half-a-dozen truffles each into three or four pieces, lay the prepared fowl, skin downwards, on the table, sprinkle with pepper, salt, and powdered spices ; lay the pounded meat, the truffles, and the tongue on it, then roll up neatly as a roly-poly pudding, and tie it up in a cloth (tightly) ; put all the trimmings of the fowl into a saucepan, large enough to hold the galantine ; add a calPs foot cut in pieces, the trimmings of the bacon (mind they are perfectly sweet), two or three onions, two carrots, cut in Poultry. mrs. Clarke's cookery book. 53 pieces, a clove of garlic, a bundle of sweet herbs, cloves, whole pepper, mace, and salt, according to taste ; fill up with such a quantity of water (cold) as will leave room for the galantine to be put in, set the saucepan on the fire to boil for two hours, strain, and when the liquor boils put in the galantine, and let it boil two or two and a half hours, then lift it out, and when cold it is ready for eating. 130. BRAIZED FOWL (■^th Macaroai).— Ingredients -A pair of fowls, 2 onions, butter, 2 slices of bacon, 2 carrots, pepper, salt, a bundle of sweet herbs, stock, 1 lb. of ribbon macaroni, 15c. bottle of French tomato sauce, 1 oz. of butter, Pamaesan cheese. Trim a pair of fowls as for boiling, putting a piece of butter and an onion inside each ; lay in a saucepan over two slices of bacon with an onion and two carrots cut in pieces ; add pepper and salt to taste, and a bundle of sweet herbs; moisten with a little stock, put a piece of buttered paper over the fowls, and set to braize very slowly for an hour, frequently basting with their own liquor. Throw one lb. of ribbon macaroni into fast- boiling salt water ; when done (twenty minutes) drain off the water, put them into a saucepan with the contents of a fifteen cent bottle of French tomato sauce, and one oz. of butter previous- ly melted ; toss on the fire a few minutes, adding plenty of Par- mesan cheese. Place the chickens on a, dish with the maca- roni round them and serve. 131. BROILED OHIOKEIT (vith Mushrooms).— ingiedients — 1 fowl, liver, gizzard, butter, pepper and salt, stewed mushrooms. Cut some fowls down the back, truss legs and wings as for boiling, with the liver and gizzard under the wing ; baste them well with butter, sprinkle with pepper and salt, and broil them slowly over a clear fire, turning frequently, and basting well till cooked ; serve with stewed mushrooms. 132. PUREE OP GAXCE* — Ingredients— Carcases of roast game, i an onion, 1 carrot, 1 bay leaf, a small piece of celery, 2 cloves, a little piece of mace, some whole pepper, pinch of salt, stock, i^lb. lean beef. Take any carcases of roast game, say three snipe or two partridges, cut them up into convenient pieces, and pack them into a saucepan with half an onion, a carrot, and bay leaf, a small piece of celery, a couple of cloves, a little piece of m \ce, some whole pepper, and a large pinch of salt ; pour in just enough stock to cover the contents ; let the whole boil a couple ot hours, strain the liquor and put it by ; take half a pound of lean beef, chop it up and pound it in a mortar with all the flesh ihat can be picked out o< the pieces of game, then pass the 4 54 MRS. CLARKE'S COOKERY BOOK. GaME. whole through a sieve, moistening: now and then with some of the liquor. Lastly, heat the pur^e, correct the flavoring if necessary, stir in a piece of fresh butter the size of a walnut, serve with fried sippets round and poached eggs on the top. 133. WILD DUOS (Roast)- — Ingredients — Duck, bread-crumbs, carrot, pepper and salt, sage and onions, currant jelly, 1 pinch of cayenne, browned flour. Before roasting, parboil with a small carrot peeled and put inside. This will absorb the fishy taste. If you have no carrot at hand, an onion will have the same effect, but unless you mean to use onion in the stuffing a carrot is preferable. When parboiled, throw away the carrot or onion, lay in fresh water for half an hour, stuff with bread-crumbs seasoned with pepper, salt, sage, and an onion, and roast till brown and ten- der, basting half the time with butter and water, then with drippings. Add to the gravy when you have taken up the ducks, one tablespoonful of currant jelly and a pinch of cay- enne. Thicken with browned flour and serve in a tureen. 134. QUAIL PIE- — Ingredients — Puff paste, salt pork or ham, G eggs, butter, pepper, 1 bunch of parsley, juice of 1 lemon. Clean and dress the birds, loosen the joints, but do not divide them, put on the stove to simmer, while you prepare puff paste. Cover a deep dish with it, then lay in the bottom some shreds of pork or ham, then a layer of hard boiled eggs, a little butter and pepper. Take the biids from the fire, sprinkle with pepper and minced parsley. Squeeze lemon juice upon them, and upon the breasts of the birds a few pieces of butter rolled in flour. Cover with slices of egg, then shred some ham and lay upon this. Pour in a little of the gravy in which the quails were parboiled, and put on the lid. Leave a hole in the middle and bake a little over one hour. 135. QUAILS (EoasteA, -Trith Sam). Prepare the birds as you would grouse, but cover the ham or pork with a sheet of paper, having secured the meat with pack thread. Stitch the papers on, and keep well basted with butter and water. Roast three quarters of an hour. Remove papers and meat before dishing, and brown quickly. This is a iavorite way of crooking quails. 136. HABBIT FIE- — Ingredients — 2 rabbits, J lb. of fat pork, 4 eggs, pepper, butter, a little powdered mace, a few drops of lemon juice, puff paste. Cut a pair of rabbits into ten pieces, soak in salt and water half an hour and simmer until half done, in enough water to cover them. Cut a quarter of a pound of pork into slices* and boil four eggs hard. Lay some pieces of pork in Poultry. mrs, clarke's cookery book. 55 the bottom of the dish, the next a layer of rabbit. Upon this spread sHces ot boiled egg and pepper and butter. Sprinkle, moreover, with a little powdered mace, a few drops of lemon juice upon each piece of meat. Proceed in this manner until the dish is full, the top layer being pork. Pour in water in which the rabbit was boiled ; when you have salted it and added a few lumps of butter rolled in flour, cover with puff paste, make a hole in the middle and bake for one hour. Cover with paper if it'should boil too fast. 137. HABBIT (Stained).— Ingredients— 1 rabbit, salted water, dripping or butter, flour, six onions. Cut a rabbit in pieces, wash it in cold water, a little salted- Prepare in a stewpan some flour, and clarified dripping or butter ; stir it until it browns. Then put in the pieces of rabbit, and keep stirring and turning, until they are tinged with a little color ; then add six onions, peeled, but ^ot cut up. Serve all together in a deep dish. 138. A GERMAN DISH-— Ingredients— A tender fowl, salt, pepper, mace, flour, yolk of 1 egg, hot lard, liver, gizzard, parsley. Quarter a tender fowl, season the pieces with pepper" and salt and mace ; flour, and then dip them in the beaten-up yolk of an egg ; fry a golden color in hot lard ; dish them, garnished with the liver and gizzard fried separately, and with fried pars- ley. Serve either with a salad garnished with hard-boiled eggs or tomato sauce. 139. GIBLETS (to SteTT).— Ingredients— Salt and pepper, but- ter, 1 cup of cream, 1 teaspoonful of flour. Do them as directed for giblet-pie (under the head PIES) ; season them with salt and pepper, and a very small piece of mace. Before serving give them one boil with a cup of cream,, and a piece of butter rubbed in a teaspoonful of flour. 140. PIGEONS. May be dressed in so many ways, that they are very useful. The good flavor of them depends very much on their being cropped and drawn as soon as killed. No other bird requires so much washing. Pigeons left from dinner the day before may be stewed or made into a pie ; in either case care must be taken not to overdo them, which will make them stringy. They need only be heated up in gravy, made ready, and force- meat-balls may be fried and added, instead of putting a stuff- ing into them. If for a pie, let beef-steaks be stewed in a little water, and put cold under them, and cover each pigeon with a piece of fat bacon, to keep them moist. Season as usual, and put eggs. 56 MRS. CLARKE'S COOKERY BOOK. GaME, 141. PIQ-EOITS (to BroU)- — Ingredienta— Pigeons, pepper and salt, ttewed or pickled muahrooins, butter. After cleaning, split the backs, pepper and salt them, and broil them very nicely; pour over them either stewed or pi kled mushrooms in melted butter, and serve as hot as pos- Si.;le, 142. PieEONS (Roast). Should be stuffed with paraley, either cut or whole ; and sea- soned within. Serve with parsley and butter. Peas or aspar- agus should be dressed to eat with them. 143. TX7IIZE7 (to Boast). The sinews of the legs should be drawn, whichever way it is dressed. The head should be twisted under the wing ; and in drawing it, take care not to tear the liver, nor let the gall touch it. Put a stuffing of sausage meat ; or, if sausages are to be served in the dish, a bread stuffing. As this makes a large addition to the size of the bird, observe that the heat of the fire is constantly to that part ; for the breast is often not done enough. A little strip of paper should be put on the bone to hinder it from scorching while the other parts roast. Baste well and froth it up. Serve with gravy in the dish, and plenty of bread-sauce in a sauce-tureen. Add a few crumbs, and a beaten egg to the stufi&ng of sausage-meat. 144. HOAST TURKEY- — Ingredients — Plain forcemeat, 1 tur- key, bacon, butter, salt, pork sausages, gravy. Pluck, singe, draw, wipe thoroughly, and truss a fine turkey, stuff it with plain forcemeat, pack it up in some thin slices of fat bacon, and over that a sheet of buttered paper; put in oven, basting frequently with butter. A quarter of an hour before it is done, remove the paper and slices of bacon. Sprinkle with • salt just before serving. Garnish with pork sausages, and serve with a tureen of gravy. Time of roasting, two or three hours, according to size. 145. BRAISED TTTRKET- — Ingredients — 1 turkey, truffle, chestnut stuffing, bacon, 2 carrots, 2 onions, sweet herbs, parsley, bay leaf, 1 clove of garlic, whole pepper and salt, stock, 1 glass of sherry. Truss the turkey as for boiling; stuff it with truffle aiid chest- nut stuffing. Line the bottom of a braising pan with slices of bacon, lay the turkey on these, and place more slices of bacon on the top of it. Put in two carrots and two onions cut in slices, some sweet herbs, parsley, bay leaf,a clove of garlic and whole pepper and salt to taste ; moisten with some stock and a tumblerful of sherry. Lay a round of buttered paper on the top, put on the lid, and braise with a moderate fire for about four Poultry. mrs. Clarke's cookery book. 57 hours; then serve with the gravy strained and freed from excess of fat. 146. TRUrPLB AND CHESTNUT STTTPPING. -Ingredients — 1 lb. fat bacoa, 2 shallots, 1 lb. chestnuts, ^ lb. truffles, pepper, salt, spices, thyme, marjoram. Mince one lb. of fat bacon and a couple of shallots, give them a turn on the fire in a saucepan; then put in one lb. of chestnuts, boiled and peeled, and one-half pound of truffles, both cut up in moderate-sized pieces ; add pepper, salt, and spices to taste ; also a little powdered thyme and marjoram. Give the mix- ture another turn or two on the fire, and it is ready. 147. TRUFFLE SAUCE. Rub a saucepan with a shallot, melt a piece of butter in it, add a very small quantity of flour and the trimmings of the truffles chopped coarsely ; moisten with some good stock free from fat, and a little white wine, season with pepper, salt, and the least piece of nutmeg. Let the sauce simmer about ten min- utes, and it is ready. 148. TUnSEY (PixUed). Divide the meat of the breast by pulli'ig instead of cutting ; then warm it in a spoonful or two of white gravy, and a little cream, grated nutmeg, salt, and a little flour and butter ; don't boil it. The leg should be seasoned, scored, and broiled, and put into the dish with the above round it. Cold chicken does as welL 149. Q-AME (Ohaudfroid).— Ingredients— 2 birds, a piece of ham or bacon, 1 onion, 1 carrot, 1 oz. of butter, 1 bundle of Bweet herbs, spices, pepper and salt ; 1 cupful of white wine, 1 pint of stock, butter, flour, 1 cupful of aspic jelly, 2 par- tridges. Remove the legs, breast, and wings from two uncooked birds, pound the carcases in a mortar, put them into a sauce- pan with a piece of ham or bacon chopped up, an onion, a carrot, an ounce of butter, a bundle of sweet herbs, and spices, pepper and salt to taste, put the s.aucepan on the fire, and when the con- tents are quite hot add a small cupful of white wine (sherry or marsala), and a few minutes after add rather more than a pint of good ordinary stock ; let the whole gently simmer over an hour, then strain, and carefully remove all fat ; mix a little butter and flour in a saucepan, and stir them on the fire till the mixture browns, then gradually add the liquor and a cupful of unclarified aspic jelly. If at hand, a cupful of w-ell-made Spanish sauce may be used instead of the thickening of butter and flour. Roast two partridges, and when cold divide them into joints ; trim each joint neatly, removing the skin from it ; 58 MRS. Clarke's cookery book. Game. dip them in the above sauce, made hot for the purpose, and if, when cooled, the pieces of partrid::jes are not well covered over with it, repeat the operation. Arrange the pieces pyramidally on a dish, with a border of chopped-up aspic jelly round them. The wings and breasts cut from the birds used to make the sauce can be served in various ways in the form of fillets, and the legs can also be utilized, either to make a stew, or for the stock pot. ]50. GAME (Aspic).— Ingredients— Butter, pepper, salt, breasts of a brace of birds, forcemeat. Cut the breasts of a brace of birds into fillets, cook them in the oven, smothered in butter, in a tin with pepper and bait, and put them between two plates under a weight to get cold. With the rest of the flesh of the birds make a forcemeat as follows : pound it in a mortar with an equal quantity of lean veal ; add as much butter as there is game meat, and as much breadcrumbs soaked in stock and squeezed dry ; mix the whole thoroughly well in the mortar, then pass the mixture through a ■ sieve ; return it to the mortar ; work into it one tablespoonful of Spanish sauce or chaudfroid sauce, pepper and salt, a little powdered sweet herbs or spices, then the yolks of two and the white of one egg. Put this composition into a plain buttered mould, steam it for half an hour, and turn it out. When cold cut in slices, and cut the slices into rounds all of a shape ; cut all the fillets to the same size ; cut also some ready cooked truffles into slices ; set some white of egg in a jam pot placed in a saucepan full of boiling water, turn it out, cut it in slices, and from them cut pieces all of a size. Pour a little well-flavored aspic jelly into a mould ; when it begins to set arrange the above materials in it, filling up with jelly until the mould is full, and when quite set turn it out. 151. FORCEMEAT, for PuUed Turkey- Take one part of finely-shredded suet and two parts of bread- crumbs, season with pepper, salt, powdered spices, sweet herbs, and finely minced parsley ; mix all well together, then add as many eggs as will bind the ingredients together into a stiff paste. 152. GRAVY, for PuUod Turkey. Mince an onion finely, fry it in butter to a dark brown, then add three quarters of a pint of good stock, pepper and salt to taste, a small piece of ham minced small, a sprig of thyme, one of parsley, and a little Worcester sauce ; let the whole boil five or ten minutes, put it by till wanted, then strainitinto a sauce boat. Poultry. mrs. clarke's cookery book. 59 153. 0HEST1TI7T SAT7CE, for Boast Turkey. Remove the outer skin from anumber of chestnuts (carefully excluding any that may be the least tainted), put them to boil in salted water with a handful of coriander seeds, and a couple of bay leaves. When thoroughly done, remove the outer skin, and pound the chestnuts in a mortar, adding a little stock (free from fat) now and then. When a smooth paste is obtained, fry an onion in butter te a light color, add the chestnut paste and sufficient stock to get the sauce of the desired consist- ency ; add salt and peppsr to taste, pass through a hair sieve, and serve. 154. ROAST HAUNOH OP VENISOIT. -Ingredients -Butter, salt, flour and water. Trim the joint neatly, wipe it well with a cloth, rub it over with butter, and sprinkle it with salt ; then wrap it up in a sheet of buttered kitchen paper. Make a paste with flour and water, roll it out to the thickness of about half an inch, wrap the joint in this, and close up all the openings carefully by wetting the edges of the sheet of paste ; lastly, pack up the haunch into a sheet of well buttered paper, put in the oven for about three hours, basting occasionally, then remove the paste and paper coverings, baste the haunch plentifully with butter, and when nearly done dredge some flour over it and some salt. Serve on a hot water dish. 165. BREAST OP VENISOIT (Stewed).— Ingredients— l onion, 1 carrot, a bundle of sweet herbs, a ievr cloves, pepper and Bait, common stock, claret, butter, 1 table spoonful of flour, 1 squeeze of lemon. Remove the bones and skin, roll it up and tie it with a string in the shape of a round of beef, put it into a stewpan with an onion and carrot, sliced, a bundle of sweet herbs, a few cloves and pepper, and salt to taste, add common stock and claret in equal parts, sufficient to come up to the piece of venison, cover up the Btewpan and let the contents simmer gently for about three hours, turning the meat occasionally; when done strain as much of the liquor as will be wanted for sauce, into a sauce- pan containing a piece of butter, previously melted and well mixed with a tablespoonful of flour, stir the sauce on the fire until it thickens, then add a squeeze of lemon ; pour it over the meat in a dish and serve. 156. HASHED VENISOH.— Ingredients— Some haunch or neck of venison, venison ^ravy, ^ pt. of claret, stock, 4 challots, 4 cloves, 1 teaspoonful of mushroom catchup, butter, 1 table- spoonrul of flour, pepper and salt. Cut some cold haunch or neck of venison into thin slices, trimming off" all outside parts. Put any venison gravy that 6o MRS. Clarke's cookery book. Game. may be left, the bones and trimmings, half pt. of claret, and as much stock into a saucepan with four challots finely chopped, four cloves, and a teaspoonful of mushroom catchup ; let all this simmer slowly for an hour or two, then strain into a sauce- pan in which a good piece of butter has been amalgamated with a tablespoonful of flour, add pepper and salt to taste, and when the sauce boils take it off the fire, and let it get cold, then put in it the slices of venison, and let the whole slowly get hot by the side of the fire. It should take a couple of hours. Serve garnished with tippets of bread fried in butter and serve red currant jelly with it. 157. WILD DUCES (StO'Wed).— Pepper, salt, flour, butter, gravy made of the giblets, necks, and some pieces of veal, 1 challot, 1 bunch of swftet herbs, i cup of cream or rich milk in which an egg has been beaten, brown flour, one tablespoonful of wine, juice of half a lemon. Prepare to parboil for ten minutes. Lay in cold water for half an hour. Cut into joints, pepper, salt and flour them. Fry a light brown in some butter. Put them in a stewpan and cover with gravy made from the giblets, necks, and some pieces of veal. Add a minced challot, bunch of sweet herbs, salt and pepper. Cover and stew for half an hour or until tender, take out the duck, skim the gravy and strain ; add half a cup of cream, or some rich milk in which an egg has been beaten, thicken with brown flour, add one tablespoonful of wine, and the juice of half a lemon beaten in slowly, or the cream may curdle. Boil up and pour over the ducks and serve. 158. WOODCOCK. These birds are very delicious, and may be either roasted or boiled. MEATS. OBSERVATIONS ON MEAT. In purchasing beef secure meat of a deep red color, with the fat mingled with the lean, giving it a mottled ap- pearance. The fat will be firm, and the color resembling grass butter. The smaller the breed, so much sweeter the meat. It will be better for eating if kept a few days. Veal, lamb and pork (being white meat), will not keep more than a day or two. Beef — For roasting, the sirloin and rib pieces are the best. The chief object is to prevent the escape of the juices, and if you are roasting in an oven, it is a very good plan to throw a cup of boiling water over the meat when first put in the oven. This will prevent the escape of the juices for a while, aod will thoroughly warm through the meat. Mutton- — Choose this by the fineness of its grain, good color, and firm white fat. It is not the better for being young ; if of a good breed and well fed, it is better for age ; but this only holds with wether-mutton : the flesh of the ewe is paler, and the texture finer. Ram-mutton is very strongly flavored ; the flesh is of a deep red, and the fat is spongy. LftSS!!}' — Observe the neck of a fore-quarter ; if the vein is bluish, it is fresh ; if it has a green or yellow caste it is stale. In the hind quarter, if there is a faint smell under the kidney, and the knuckle is limp, the meat is stale. If the eyes are sunken, the head is not fresh. Grass-lamb comes in season in April or May, and continues till August. House- Lamb may be had in great towns almost all the year, but is in highest perfection in December and January. Pork- — Pinch the lean, and if young, it will break. If the rind is tough, thick, and cannot easily be impressed by the finger, it is old. A thin rind is a merit in all pork. When fresh, the flesh will be smooth and cool ; if clammy 6i 62 MRS. Clarke's cookery book. Beef. it is tainted. What is called measley pork is very unwhole- some, and may be known by the fat being full of kernels, which in good pork is never the case. Pork fed at still- houses does not answer for curing any way, the fat being spongy. Dairy-fed pork is the best. A sucking pig, to be eaten in perfection, should not be more than three weeks old, and should be dressed the same day it is killed. Voal' — Veal should be perfectly white ; if purchasing the loin, the fat enveloping the kidney should be white and firm. Veal will not keep so long as an older meat, es- pecially in hot or wet weather. Choose small and fat veal. It is in season from March to August. TripO- — This requires to be well cooked and nicely served, and then it is both light and nutritious, and can often be eaten by invalids, or persons having a delicate di- gestion. Choose a nice white piece ; wash it well, and put into a stew-pan with sufficient milk and water in equal parts to cover it ; let it simmer gently for about half an hour after it has boiled up. Serve with white sauce, omitting the parsley, and garnish the dish with slices of beetroot. Onion sauce may be substituted if preferred, or it may be served simply with a little of the liquor in which it has been cooked poured over it, and some plainly boiled Spanish onions handed round in a vegetable dish. BEEF. 159. SPICED BEEF. — Ingredients — 8 or 9 lbs. of beef, fat, ^ oz. of salt prunella, | oz. of saltpetre, 2 oz. of pounded spices, ^ lb. garlic, i lb. of moist sugar. Take 8 or gibs, of beef, with a good piece of fat, mix well together ^ oz. salt prunella, f oz. saltpetre, about two oz. pounded spices — mace, cinnamon, cloves, allspice, nutmeg, ^ lb. garlic chopped very fine, and ^ lb. moist sugar ; rub this mixture well into the beef, and let it remain in the pickle a week, turning and rubbing it every day ; tie up the beef, put it into cold water, boil it up slowly, skim well, and simmer for two or three hours ; put it under heavy weights. Trim, and serve cold. Beef. mrs. Clarke's cookery book. 63 160. BEEF-STEAK PT7DDI1T&.— Ingredients— ^ lb. of flour, 6 oz. of beef suet, 2| lbs. of rump or beef steak, pepper and salt, 1 doz. oysters, i pint of stock. Chop the suet finely, and rub it into the flour with your hands, sprinkling a little salt, then mix with water to a smooth paste ; roll the paste to the eighth of an inch ; line a quart pudding basin with the paste ; cut the steak into thin slices, flour them, and season with pepper and salt ; put the oysters and the liquor that is with them into a saucepan and bring it to the point of boiling ; then remove from the fire, and strain the liquor into a basin ; then cut off the beards and the hard parts, leaving only the soft, roll the slices of steak, filling the basin with the meat and oysters ; pour in the stock and liquor from the oysters. Cover with paste and boil three hours._ N.B. Be sure the water is boiling before putting the pud- ding in. 161. FILLETS OF BEEF (with Olives).— Ingredients— A piece of rump steak, pepper, salt, olives, onions, flour, stock, sauce. Take a piece of rump steak, cut it into slices three-eighths of an inch thick, and trim them into shape. Melt plenty of butter in a baking-tin, lay the fillets of beef in this, and let them stand in a warm place for an hour or so ; then sprinkle them with pepper and salt, and fry them in some very hot butter, turning them to let both sides take color. Stone a quantity of olives, and parboil them. Fry some onions a brown color in butter, add a little flour, and, when that is colored, as much stock as you want sauce, pepper, salt, and spices to taste. Let the sauce boil, then strain it, add the olives, and serve when quite hot, with the fillets in a circle round them. 162. G-REITADIITS OF BEEF- — Ingredients — Rump steak, lard, bacon fat, rich stock or gravy, onions, turnips, butter, flour, milk, pepper, salt, and nutmeg. Cut some rump steak in slices a little more than half an inch thick, trim them all to the same size in the shape of cutlets, and lard them thickly on one side with fine lardoons of bacon fat. Lay them out, the larded side uppermost, into a flat pan, and put into it as much highly-flavored rich stock or gravy as will come up to the grenadins without covering them. Cover the pan, and place it in the oven to braise gently for an hour. Then remove the cover, baste the grenadins with the gravy, and let them remain uncoversd in the oven till the larding has taken color; they are then ready. Take equal quantities of carrots and turnips cut into the shape of olives. Boil all these vegetables in salted water, then melt a piece of butter in a saucepan, add a tablespoonful of flour, stir in sufficient milk to 64 MRS. CLARKE'S COOKERY BOOK. BeEF. make a sauce, add pepper, salt, and a little grated nutmeg. Put all the vegetables into this sauce, of which there should be just enough to hold them together ; toss them gently in it till quite hot. Dress them in the middle of a dish, round them dispose the grenadins in a circle, and, having removed the superfluous fat from their gravy, put this round the grenadins, and serve. 163. BEEFSTEAK FIE. — Ingredients — Forcemeat, 2 oz. of fat bacon, 2 oz. of bread-crumbs, parsley, thyme, a small onion, mushrooms, seasoning for forcemeat, salt, pepper and nutmeg, 2 eggs, a tender rumpsteak, slialot, gravy. Make some forcemeat with two oz. of fat bacon, two oz. of bread" crumbs, a little chopped parsley, thyme, a small onion, and some mushrooms ; add seasoning of salt, pepper and nutmeg, pound in a mortar, moistening with the yolks of two eggs. Take a tender rump steak or the under cut of a sirloin of beef, cut it in thin slices, season with salt, pepper, and a little shalot. Roll each slice like a sausage with some forcemeat inside. border a pie dish, put in the beef and forcemeat, fill it up with good gravy, flavored with Harvey sauce. Cover with puff paste ; bake in a moderate oven. Make a hole in the top, and add some reduced gravy, 164. FILLETS OF BEEF (a la Ohateauljriand).- Ingredients — A piece of sirloin of beef, pepper, salt, oil. Take a piece of the undercut of the sirloin of beef, trim off the fat neatly, and the skin next to it ; cut it across the grain into slices i^in. thick, sprinkle them with pepper, dip them in oil, and broil over a clear fire, spnnkle with salt, and serve very hot in a dish garnished with potatoes sauiees au betcrre. For potatoes sautees au beurre see receipt in " Vegetables." 165. STEWED BEEF.— Ingredients— 7 or 8 lbs. of fresh silver beef, bacon, pepper, spices and sweet herbs, onions, carrots, bay leaves, salt and pepper, 1 pint of common claret, \ pint of common stock. Take a piece of fresh silver of beef (71b. or 81b.) ; with a sharp knife make five or six incisions through it. Cut as many square pieces of bacon, fat and lean, long enough to go right through from one side of the piece of meat to the other. Roll each piece of bacon in a mixture of powdered pepper, spices, and sweet herbs, and insert one into each incision ; tie up the meat carefully, line the bottom of a stewpan with slices of fat bacon, put the meat on this with some onions and carrots cut in slices, some sweet herbs, a couple of bay leaves, parsley, whole pepper, and salt to taste ; add a pint of common claret, and half that quantity of stock ; set the whole to stew gently for some hours, turning the meat occasionally. At the time of Beef. mrs. Clarke's cookery book. 65 serving strain off the gravy, skim it well of fat, remove the string from the meat, pour the gravy over it, and garnish with cauli- flower sprouts. 166. BEEF A-LA-MODE-— Ingredients— 7 or 8 lbs. of theUiick shank of beef, a little fat bacon, a teacupful of vinegar, all- spioe, black pepper and 2 cloves, 1 bunch of savory herbs, a little parsley, 3 carrots, 3 onions, 1 turnip and a head of celery, 1 quart of water, 1 glass of port wine. Make holes in the beef large enough to put the bacon in ; cut the bacon into long slices about an inch thick ; dip in vin- egar, then in the above seasoning. (The herbs and spices must be finely mixed.) Having filled the holes in the beef with bacon, rub the former over with the remaining seasoning and bind up with tape ; slice and fry the onions a light brown; cut the vegetables into small pieces; have ready your stew- pan into which put the beef with the vegetables, vinegar and water ; simmer slowly for five hours. When ready to serve, dish the beef, remove the tape, take off every particle of fat from the gravy, and add the port wine, just let it come to a boil and pour over the meat and serve. 167. CORN BEEF- — Ingredients — 4 gallons of fresh water, \ lb. of coarse brown sugar, 2 oz. of saltpetre, 7 lbs. of common salt. Put four gallons of fresh water, \ lb. of coarse brown sugar, 2 oz. saltpetre, 7 lb. of common salt, into a boiler ; remove the scum as it rises, and, when well boiled, leave it to get cold. Put in the meat in the pickle, lay a cloth over it, and press the meat down with bricks or any weight. 168 BEEF CAHE (Cold meat cookery). — Ingredients— to each pound of cold roast meat allow \ lb. of bacon or ham, a little pepper and salt, 1 bunch of minced savoury herbs, 2 eggs. Take your meat underdone and mince very finely, add the bacon, which must also be well minced ; mix together, stir in the herbs and bind with 2 eggs; make into square cakes about i inch thick; fry in hot dripping, drain on blotting paper, and serve with gravy poured round. 169. BEEF (Cold meat cookery)- — ingredients — about 2 lbs. of cold roast beef, 1 large onion, 1 large carrot, 1 turnip, 1 bunch of savoury herbs, salt and pepper to taste. 4 tablespoonfulsof ale, \ pint of gravy, a crust of mashed potatoes. Cut the beef into slices allowing a little fat, put a layer of this at bottom of pie dish, slice vegetables and sprinkle a layer of them upon the meat ; pound the herbs, strew a little over the meat with pepper and salt and proceed in this manner, until the ingredients are used; pour in gravy and ale. If this 66 MRS. Clarke's cookery book. Beef. should not be approved, water can be substituted ; cover with crust of mashed potatoes. Note. — Parboil vegetables before adding them to meat, and the liquor in which they are boiled can be used in the place of gravy if there is none at hand. 170. BUBBLE AND SQTTEAIC (Cold meat cookery)— ingre- dients — A few thin slices of cold boiled beef, a little butter, small cabbage, I sliced onion, pepper and salt to taste. Fry the beef gently in the butter, place them on a flat dish, and cover with fried greens. Savoys can be used. Boil until tender, press in cullender, mince and then put in frying pan with butter and sliced onion and a little salt and pepper. 171. BEEF COLLOPS- — ingredients— 2^ lbs. of rump steak, Jib of butter, 1 pint of gravy Tor water, salt and pepper, challot minced finely, 1 pickled walnut, a teaspoonful of capers. Cut thin slices of steak and divide into pieces about two inches long and dredge with flour ; put butter into frying pan and when quite hot add the meat and pour upon them the gravy or water ; allow them to fry for three minutes, add a little more butter, put in seasoning and other ingredients and allow the whole to simmer for ten minutes. Serve on hot dish. 172. BEEP SAUSAG-ES- — Ingredients — To every lb. of suet allow 2 lbs. of lean beef, seasoning to taste, a little mixed spice. Chop the suet finely, taking care that there is no skin with it, add pepper, salt, and spices ; mix well together, form into flat cakes and fry brown. 173. ROAST BULLOCK'S HEART-— Ingredients— 1 bullock's heart, J lb. suet, 6 oz. of bread crumbs, J pint of milk, 1 tablespoonful of chopped parsley, 1 dessertspoonful of chopped mixed herbs, J lb. of dripping or butter, 1 pint of gravy or beef-tea. For the sauce — one small onion, a dessertspoonful of flour, salt and pepper, butter the size of an egg, a large spoonful of mushroom catchup. Wash the heart in salt water, taking care to remove all the blood; wash in a second water and dry with a clean cloth; be careful to dry it thoroughly ; chop the suet as finely as possible, mix with some bread-crumbs the suet, parsley, herbs, salt and pepper ; lastly put in the milk, then proceed to fill all the cavities of the heart with the stuffing ; take a piece of paper, grease it well with butter or dripping, place this over the cavities and tie it on tightly with string ; put one oz. of dripping into the pan, and baste the heart occasionally ; when the gravy boils, cut up the onion, sprinkling with pepper and Beef. mrs. clarke's cookery book. 67 salt, and add to the gravy ; allow it to stew ^^«//y until about five minutes before the heart is done; skim occasionally; when done strain the liquor ; into another saucepan put the butter, and allow it to melt a minute or two ; then add the flour and mix smoothly together ; then pour in slowly the liquor, stirring until it boils and thickens. Then dish up, re- move paper, and add to the sauce the mushroom catchup. Immediately pour this sauce round the heart and serve. 174. A POLISH DISH-— Ingredients— About 2 lbs. of rump steak cut thickly, some bread-crumbs, butter and salt, 1 onion. Chop the onion as finely as possible ; make deep incisions in the beef, taking care not to go through ; fill the incisions with the bread, etc. ; roll steak, put in stewpan, adding a little butter; allow to simmer about two and a half hours. Serve with its own gravy thickened and flavored with catchup or sauce. 175. BEEP OLIVES- — Ingredients— Some steaks weighing about J lb., a little white pepper and salt, forcemeat made with the fat and lean of veal, a small piece of lean ham or bacon, a bunch of parsley, about ^ lb. of bread-crumbs, 2 eggs. Cut some steaks, flatten them with a roller, dredge them with a small quantity of white pepper and salt, have some forcemeat made with the fat and lean of veal mixed together, a small piece of lean ham or bacon, parsley, with a few bread- crumbs, all beaten in a mortar and mixed with the egg ; lay a little over each steak, and roll it up tightly, fastening with a skewer ; dip them in the yolk of an egg, then in crumbs of bread, and fry them of a pale brown ; dish them with brown sauce seasoned with cayenne. 176. BEEFSTEAK (Stuffed). — Ingredients— About 2 Iba. of beefsteak, about 6 oz. of bread crumbs, savory herbs, needle and thread. Take the steak an inch thick; make a stuffing of bread» herbs, etc., and spread it over the steak ; roll it up, and with a needle and coarse thread sew it together. Lay it in an iron pot on one or two wooden skewers, and put in water just suffi- cient to cover it ; let it stew slowly for two hours ; longer if the beef is tough ; serve it in a dish with the gravy turned over it. To be carved crosswise, in slices, through beef and stuffing. 177. BEEP OMELET.— Ingredients— 3 lbs. of beefsteak,! of alb. of Buet, salt an d pepper, a little sage, 3 eggs, 6 Boston crackera. Three pounds of beefsteak, three-fourths of a pound of suet, chopped fine ; salt, pepper, and a little sage, three eggs, six Boston crackers rolled ; make into a roll and bake. 68 MRS. Clarke's cookery book. Beef. 178. BEEP (BraizedL)- — Ingredients — 1 cupful of stale bread, pepper and salt, a tablespoonful of onion, 2 tablespoonfuls of dripping, 1 tablespoonful of flour. Buy a piece of the flank that gives a strip about three times as long as it is wide, so that it can be rolled up easily. Trim off any tough, outer skin which may seem too hard to cook, wipe the meat all over with a damp towel, and lay it flat on the table with the outside down ; season it highly with salt and pepper ; make a stuffing by soaking a cupful of stale bread in cold water until it is soft, and then squeeze it in a towel to free it from the water ; season it highly with salt and pepper, mix with a tablespoonful of onion, and spread it over the beef, then roll up the beef without displacing the stuffing, and tie it tightly with cord ; let two tablespoonfuls of drippings or bacon fat get hot in the bottom of a saucepan just large enough to contain the beef, then brown the beef in the drippings, over a hot fire ; when it is brown dust over it a tablespoonful of flour, turning the beef about until the flour is quite brown, and then cover the meat with boiling water, and season the gravy thus made with pepper and salt ; next put on the cover of the sauce- pan, and if it does not fit steam-tight, seal it with a thick paste of flour and water, and set it where its contents will cook slowly for three hours. At the expiration of that length of time the meat will probably be tender ; the strings can then be removed, and the beef served with the gravy in which it was cooked. 179. BEEP (Steered)- — Ingredients — 1 tablespoonful of butter, 2 sliced onions, 12 whole cloves, allspice, J teaspoonful of salt, J teaspoonful of black pepper, 1 pint of cold water, 2 or 3 lbs of tender beef, a little flour, a few sprigs of sweet basil. In a stew-pan place a large tablespoonful of butter", in which fry until quite brown two sliced onions adding, while cooking, twelve whole cloves ; ditto allspice ; half a teaspoonful of salt, and half that quantity of black pepper ; take from the fire pour in a pint of cold water, wherein lay two or three pounds of tender lean beef cut in small, thick pieces; cover closely, and let all stew gently two hours, adding, just before serving, a little flour thickening. A few sprigs of sweet basil is an improvement. ISO. HUNTER'S BEEP.— Ingredients— To a round of beef that weighs 25 lbs, take 3 ounces of saltpetre, ? oz of the coarsest sugar, 1 oz. of cloves, 1 nutmeg, ^ an oz. of allspice, 3 hand- fuls of common sjilt, all in the finest powder. The beef should hang two or three days ; then rub the above well into it, and turn and rub it every day for two or three weeks. The bone must be taken out at first. When to be dressed, dip it into cold water, to take off the loose spice, bind it up tightly with tape, and put it in a pan with a teacupful of Beef. mrs. clarke's cookery book. 69 water at the bottom ; cover the top of the meat with shred suet, and the pan with a brown crust and paper, and bake it fiv e or six hours ; when cold, take off the paste and tape. The meat should be cut with a very sharp knife, to prevent waste. 181. BASED OZ TONCrUE. — Ingredients— 2 eggs, a few cloves, 6 oz. of bread-crumbs, ^Ib. of butter, ^ pt. of good gravy, a glass of wine, red currant jelly. Soak the tongue well in lukewarm water for about twelve hours, scrape and trim it, stick it over with cloves (about twenty-four), and boil slowly according to size for two or three hours. Then take it up and brush it over with the yolks of two eggs and sprinkle it with bread-crumbs (6oz.), Next bake it to a good brown, beating it constantly with a quarter of a pound of butter. Put it on a dish, and pour round it half a pint of good gravy with a glass of wine. Serve with red currant jelly. 182. BHAIZED gTB Ag . — Ingredients — Slices of bacon, steak, an oz. of butter, carrot, turnip, onion, a bay leaf, a blade of mace, small piece of lemon peel, ^ pt. of good brown stock or a teaspoonful of extract of beef. For this the meat should be well bung and tender, and about an inch in thickness. First cut off all the fat and lay it aside, then lard the steak by drawing tiny slices of bacon through it. Put loz. of butter in a frying-pan and fry the steak in this for about a minute, this is to keep in the juices of the meat ; then put into a stewpan two or three small slices of each of the. following : carrot, turnip, and onion, together with a bay leaf, a blade of mace, and a small piece of lemon peel ; add half a pint of good brown stock (this is the quantity for about fib. of meat), and stew gently three-quarters of an hour. If no stock is at hand, a teaspoonful of extract of beef dissolv- ed in water will answer the purpose. Before dishing up, cut up about the quarter of a small carrot, ditto turnip, into small strips ; boil them till tender, then drain and place on the steak when serving. The gravy in which the meat is cooked should be carefully strained over it, and for garniture, besides the vegetables already mentioned, it should have the fat, which must be cut into small dice, and fried for the purpose, 183. BIFSTECE SAUTE- — Ingredients — Steak, pepper and flour, butter, cold water, or stock flavored with mushroom catchup, a teacupf ul of chopped parsley, a dessertspoonful of lemon juice. Have your steak cut not more than an inch thick, and beat it thoroughly with a meat bat until the fibre is quite divided- Sprinkle it with pepper, and flour it thickly on both sides. Melt buUerin a deep frying or saut^ pan to thinly cover the bottom 70 MRS. Clarke's cookery book. Beef. of it, and when it is quite hot put in the steak, and just scald it on both sides for a second or two, and then pour in from time to time a little cold water or stock well-flavored with mush- room catchup. The steak will take from twenty to twenty-five minutes to cook, according to whether it is liked with the gravy in it or not, and during that time it must be constantly attended to, turned every two or three seconds, and kept all the time just gently simmering. If all these directions are carefully followed, you will have a steak as tender as it should be when well stewed, with the additional advantages of re- taining its own juices and being quickly prepared. For a steak of 2lbs. boil a teacupful of chopped parsley to look quite green, and mix with it quickly ^oz. of butter and a dessertspoonful of lemon juice. Arrange this in little heaps upon the steak, which should be served on a hot water dish. Pour some of the gravy round it, and send the remainder to table in a tureen. This is a useful dish for "parlor cookery," being easily pre- pared on an ordinary spirit stove. Instead of the parsley, button mushrooms stewed in butter can accompany the steak, which, to vary the flavor, may be first steeped for an hour or two in a marinade of oil and vinegar, flavored with a little French mustard, shalot, vinegar, and allspice; one part vinegar to two of oil should be used, and the steak allowed to lie in it on a flat dish for an equal time for each side. A cutlet from a leg of mutton is very good cooked as above, and fillets from the undercut of a sirloin, are excellent. French fried potatoes, or potatoes mashed and browned are improvements to these dishes. Thick brown oyster or brown soubise sauce may be spread over the steak ; and a mutton cutlet looks well and is very nice bordered with tomatoes halved, sprinkled with pepper and salt, and fried in butter, or it may be served with capers scalded with vinegar and sprinkled over it. 184. BEEF TOUaiTE. If it has been dried and smoked before it is dressed it should be soaked over night, but if only pickled a few hours will be sufficient. Put it in a pot of cold water over a slow fire for an hour or two before it comes to a boil ; then let it simmer gently for from three to four hours, according to its size : ascertain when it is done by probing it with a skewer. Take the skin oS^ and before serving surround the root with a paper frilL Pork. mrs. clarke's cookery book, 71 PORK. 185. LE& OF FOZtZ (to Beast). Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife, and fill the space with sage and onion chopped, a little pepper and salt. When half done, score the skin in slices, but do not cut deeper than the outer rind. Apple sauce and potatoes should be served to eat with it. 1S6. LSa OF POBE (to Soil). Salt it eight or ten days : when it is to be dressed, weigh it ; let it lie half an hour in cold water to make it white ; allow a quarter of an hour for every pound, and half an hour over, from the time it boils up : skim it as soon as it boils, and fre- quently after. Allow water enough. Save some of it to make peas-soup. Some boil it in a very nice cloth, floured, which gives a very delicate look. It should be small and of a fine grain. Serve peas-pudding and turnips with it. 187. LOZIT AUD ITECK OF FOBS. Roast them. Cut the skin of the loin across, at distances of half an inch, with a sharp penknife, 188. SaOTTLDEBS AlTD BBEASTS OF FOBZ- Put them into pickle, or salt the shoulders as the leg; when very nice, they may be roasted. 189. NECK OF POBK (Rolled).— Ingredients— Neck of pork, forcemeat of chopped aage, a few bread-crumbs, salt and pepper, 2 or 3 berries of allspice. Bone it ; put a forcemeat of chopped sage, a very few crumbs of bread, salt, pepper, and two or three berries of allspice, over the inside; then roll the meat as tight as you can, and roast it slowly. 190. POBK PIE.— Ingredients— :i lb. of lard, 1 lb. of pork (leg or loin), seasoning, 1 lb, of flour and an egg, ^ glass of cold water. Put the lard and water in rather a large saucepan ; place upon the fire and allow to boil (take care it does not boil over, or it will catch fire). Cut the pork into pieces about an inch square ; when the lard and water are quite boiling pour into the middle of the flour and mix with a spoon. When the paste is cool enough knead it well ; it must be rather stiff; cut off a quarter of the paste, and the remainder mould into the 72 MRS. Clarke's cookery book. Pork. shape of a basin, pressing it inside ; shape it evenly all round, it should be about the third of an inch in thickness ; dip the pieces of pork into cold water, seasoning well with pepper and salt, then place them in the mould of paste as closely as pos- sible. If liked a little chopped sage can be sprinkled over the pork, then take the rest of the paste, roll it, and cut to the size of the top of the mould ; taking care to have it the same size as the inside ; break an egg, and divide the yolk from the white; with a paste brush dip into the white of egg, and brush the edge of the paste ; then place this on the top of the pie, pressing the edges well. Any trimmings of paste that are left, cut into little leaye?, dip into the white of egg, and stick them on top of the pie ; then wet the pie all over with the yolk of the egg and bake for about two hours. 191. PIG^S FRT- — Ingredients — 1 lb. of pig's fry, 3 lbs. of pota- toes, 1 onion, sage and seasoning. Put the potatoes into cold water, scrub and wash them well ; then place them in a saucepan of cold water and put upon the fire to boil ; directly they boil, take them out of the water, peel, and cut them into slices ; peel the onion and chop it and two or three sage leaves together ; cut the pig's fry into small pieces ; grease a dish, and put a laj^er of the potatoes in the bottom ; then sprmkle a little of the sage and onion, pepper and salt, then a layer of the pig's fry ; then another sprinkling of the seasoning, and so on until the dish is full, then put in a little water ior gravy; the skin usually sent with pig's fry put over the top of the dish; if the skin is not sent, take a piece of whity brown paper and grease it and place upon the dish instead. Bake for about one hour, 192. POEK (Pickled). The quantities proportioned to the middlings of a pretty large hog, the hams and shoulders being cut off. Mix, and pound fine, four ounces of salt-petre, a pound of coarse sugar, an ounce of sal-prunel, and a little common salt : sprinkle the pork with salt and drain it twenty-four hours; then rub with the above ; pack the pieces tight in a small deep tub, filling up the spaces with common salt. Place large pebbles on the pork to prevent it from swimming in the pickle which the salt will produce. If kept from air, it will continue very fine for two years. 193. pons (HasllSfl.)- — Ingredients — Some remnants of cold roast pork, pepper and salt to taste, 2 onions, 2 blades of mace, 1 teaspoonful of flour, 1 teaspoonful of vinegar, 2 cloves, i pint of gravy. Take the onions, chop and fry them of a nice brown ; then take the pork and cut it into thin slices, seasoning with pepper Pork. mrs. clarke's cookery book. 73 and salt to taste, and add these to the rest of the above ingre- dients ; stew it for about half an hour gently, and serve with sippets of toasted bread. 194. pons OTTTLETS.— Ingredients— Loin of pork, pepper and salt. Gut the loin into chops, take the bone out, and greater por- tion of the fat ; season with pepper, and place upon a perfectly hot gridiron, and broil for about fifteen minutes. Be particu- lar that they are thoroughly done ; dish, sprinkle with a little salt, and serve plain, or with tomato sauce. 195. STTOEIITG- PIG (Roast).— Ingredients— pig, '8 oz. of bread- crumbs, 18 sage leaves, pepper and salt, tablespoonful of but- ter, salad oil to baste with, tablespoonful of lemon juice, ^ pint of gravy. Stuff the pig with finely grated bread-crumbs, minced sage, pepper and salt, and a tablespoonful of butter. Take care these are well blended. After stuffing the pig, sew up the slit neatly, truss the legs back, to allow the inside to be roasted, put in oven, and directly it is dry h^.ve ready some butter tied in a piece of thin cloth, and rub the pig with this in every part. Continue this operation several times while roasting ; do not allow the pig to burn in any part. Tlien take half a pint of gravy, a tablespoonful of lemon juice, and the gravy that flowed from the pig, ; pour a little of this over the pig, and the remainder send to table in a tureen. Instead of butter for bast- ing many cooks use salad oil as this makes the crackling crisp. Before dishing cut off the head and part the body down the middle, and lay on the dish back to back. Take care that it is sent to table very hot, and serve with apple sauce. It will take about two hours for a small pig to roast. 196. PIG-'S PETTITOES.— Ingredients— A slice of bacon cut thin, an onion, a blade of mace, 5 peppercorns, 4 sprigs of thyme, 1 pint of gravy, pepper and salt, thickening of but- ter and flour. Put the heart, pettitoes and liver, into a saucepan, add the bacon, mace, peppercorns, onion, thyme and gravy ; simmer gently for fifteen minutes ; take out the head and liver and mince very finely ; allow the feet to stew until quite tender, they will take about half an hour, then return to the saucepan the liver, thicken the gravy with a little butter and flour, sprinkle a little pepper and salt, and simmer very gently for five or six minutes, stirring occasionally ; when ready to dish split the feet, and arrange them round the mince with sippets of toasted bread, and pour the gravy in the centre. 74 MRS. Clarke's cookery book. Pork. 197. PORK CHEESE.— Ingredients— About 2 lbs. of cold roast pork, a dessertspoonful of chopped-up parsley, 5 sage leaves, pepper and salt, a bunch of savory herbs, 2 blades of mace, a little nutmeg, ^ teaspoonful of minced lemon peel, sufficient gravy to fill the mould. Cut the pork into pieces, but do not chop ; there should be about a quarter of fat to a pound of lean ; sprinkle with pepper and salt, pound the spices thoroughly and mince as finely as possible, the parsley, sage, lemon peel and herbs : then mix all this nicely together. Place in mould and fill with gravy. Bake a little over an hour. When perfectly cold turn out. 198. SATJSA&ES- — -Ingredients — Pork, fat and lean, sage, pepper and salt, a little allspice. Chop fat and lean of pork together; season with sage, pepper and salt, and you may add two or three berries of allspice ; half fill hoqs' guts that have been soaked and made extremely clean : or the meat may be kept in a very small pan, closely covered ; and so rolled and dusted with a very little flour be- fore it is fried. Serve on stewed red cabbage ; or mashed pota- toes, put in a form, brown with a salamander, and garnish with the above ; they must be pricked with a fork before they are dressed, or they will burst. 199. HAM (how to Boil to give it an esceUsnt flavor).— in- gredients — 2 heads of celery, 2 turnips, vinegar and water, a large bunch of savory herbs, and 3 onions. In choosing a ham, be sure that it is perfectly sweet. To as- certain this stick a sharp knife into it near the bone, when the knife is taken out, it will have an agreeable smell if the meat is sweet. If the meat has been hung for a long time, and it is salt and dry, it would be necessary to soak for twenty-four hours, and change the water often. Put the meat in a large pot with sufficient water to cover it ; bring it to the boil gradually , and carefully take off the scum as it rises ; when on the point of boiling add the vegetables and herbs ; let it simmer gently until quite tender, then take it out, strip off the skin, cover with bread raspings and put a paper frill round the knuckle. Four hours will be sufficient for a ham weighing ten pounds. 200. HAM (Potted) —Ingredients— 2| lbs. lean ham, | lb. of fat, 1 teaspoonful of pounded mace, a saltspoonful of pounded allspice, \ nutmeg, clarified butter, pepper. Take some slices of cold ham, cut them small, mixing the lean and fat in the above proportions ; proceed to pound the ham to a fine paste in a mortar; gradually add the seasoning, and take care that all the ingredients are well mixed, press the mixture into pots, cover with the clarified butter and keep it cool. Pork. mrs. clarke's cookery book. 75 201. HAM (Baked)- — Ingredients — Ham, cmst. Allow the ham to soak in water for twelve hours ; wipe it dry, and trim any rusty places underneath ; cover with a com- mon crust, taking care that it is thick enough to keep the gravy in ; have the oven at a moderate heat and bake for about four hours ; when done, take off crust and skin, cover with raspings, and garnish the knuckle with a paper frill. Very good. 202. TO GLAZE A HAM.— Ingredients— An egg, salt, melted butter, a cup of powdered cracker, a little, cream. After the ham is skinned and cold, brush all over with beaten egg ; mix the cracker, salt, and melted butter with cream enough to make a thick paste ; spread it evenly over the ham and brown in a moderate oven. 203. TO MAZE LABD. Take the inner part of the pig, put into a stone jar, and place in a saucepan of boiling water ; allow it to simmer gently, and as it melts, strain carefully from the sediment ; put in small jars and keep in a cool place. The fleed makes exceedingly light crust, and is Tcry wholesome. 204. TRIPE (To Dress). — Ingredients— Tripe, milk and water, onion sauce. Cut away the coarsest fat, take equal proportions of milk and water, and boil for three quarters of an hour. Have ready some onion sauce and when ready to dish, smother the tripe with the sauce, and, any that is left, send to table in a tureen. 205. FRIED TRIFE' — Ingredients — Salt and water, pepper, flour, lard, a tablespoonful of vinegar. Scrape the tripe well ; cut into squares the size of your hand ; boil in salt and water (a tablespoonful of salt to one quart of water) till very tender. The next day cut into smaller pieces, season with salt and pepper, dredge with flour, fry brown on both sides in a pan of hot lard. When done, take it out, pour nearly all the lard out, add a good gill of boiling water, thicken with flour,mixed smooth with a tablespoonful of vinegar; season to taste, and pour hot over the tripe. A nice breakfast dish. Tripe may be cooked several ways, it can be stewed in gravy with mushrooms, or cut into collops, sprinkled with chopped onion and savoury herbs, and fried a nice brown in clarified butter. 206. TRIPE (Sterred). — ingredients — 2 quarts of water, pepper and salt, onions, a piece of butter, 2 tablespoonsful of cream, nutmeg, 2 slices •£ buttered toast. See that the tripe is washed very white ; cut up in pieces and put them into a stewpan with two quarts of water, and 7<5 MRS. Clarke's cookery book. Veal. pepper and salt to taste. Let boil until quite tender, which will take about two hours and a half, or perhaps longer ; have some white onions boiled until quite tender ; then turn them out in a cullender to drain ; then mash them, putting them back into your saucepan (which you have previously wiped out) with a piece of butter, two tablespoonsful oi cream or milk, a grating of nutmeg and a very little salt ; sprinkle in a little flour, set the pan on the fire, keeping it well covered, and give it one boil. Place at the bottom of a dish two slices *" buttered toast, cut in pieces, and put the tripe over it. VEAL. 207. ROAST VEAL (Stllffed). — Ingredients— 8 oz. of braised bread-crumbs, 4 oz. of chopped suet, shallot, thyme, mar- joram, and winter savory, 2 eggs, salt and pepper. To eight ounces of bruised crumbs of bread add four ounces of chopped suet, shallot, thyme, marjoram, and winter savory, all chopped fine; two eggs, salt and pepper to season ; mix all these ingredients into a firm, compact kind oi paste, and use this stuffing to fill a hole or pocket which you will have cut with a knife in some part of the piece of veal, taking care to fasten it in with a skewer. A piece of veal weighing four pounds would require rather more than an hour to cook it thoroughly before a small fire. 208. VIAL (Stewed). — Ingredients— 2 quarts of water, 1 peeled onion, a few blades of mace, a little salt, J lb. of rice, butter, chopped parsley. Break the shank bone, wash it clean, and put it into two cjuarts of water, an onion peeled, a few blades of mace and a httle salt ; set it over a quick fire, and remove the scum as it rises ; wash carefully a quarter of a pound of rice, and when the veal has cooked for about an hour skim it well and throw in the rice; simmer for three quarters of an hour slowly; when done put the meat in a deep dish and the rice around it. Mix a little drawn butter, stir in some chopped parsley, and pour over the veal. 209. VEAL AND HAS£ PIE.— Ingredients— Forcemeat balls, 1 or 2 eggs, ham and veal, mushrooms, gravy, pie crust, jelly, onions, herbs, lemon peel, salt, cayenne, mace, parsley, whites of eggs. Cut some thin slices off the leg or neck of veal, free them from skin and gristle, lard them well, and season with salt and pepper. Have some eggs boiled hard and some thin slices of Veal. mrs. clarke's cookery book, 77 ham. Make some forcemeat balls with fat bacon, the trimmings of the veal, chopped onions, parsley, and sweet herbs, grated lemon peel, salt, cayenne, and pounded mace. Pound all in a mortar, and bind with one or two eggs. Line a pie dish with good paste, and fill it with layers (not too close) — first one of ham, then one of veal, of forcemeat balls, of the eggs (cut in halves), and so on ; a few mushrooms may be added ; put in some gravy ; lastly, a layer of thin bacon ; and cover all with tolerably thick crust, glaze. Bake for about four hours in a moderate oven. Make a hole in the top, and insert some good savoury jelly — made with ox or calf's foot, knuckle of veal, and trimming of bacon and ham well flavored with onions, more herbs and lemon peel, and cleared with the whites of egg. Leave till quite cold, then it can be cut with a sharp knife into slices. 210. VEAL PUDD11TG-- — Ingredients — A few pieces of salt pork, butter, pepper, salt, parsley, thyme and flour. Line a pudding mould or tin pail with a rich paste and fill the cavity with bits of veal cut into small pieces ; add a few pieces of salt pork and season to taste with butter, pepper, salt, par- sley and thyme, and sufficient boiling water to fill the mould two-thirds full ; dredge with flour and then cover the top with paste, and after placing the cover on firmly tie a cloth closely over the entire mould, and place it in boiling water and allow it to boil an hour or more. 21L VEAL CASE- — Ingredients— Some hard boiled eggs, a layer of ham, tongue or sausage meat, salt, pepper, and nut- meg, a layer of veal. Have some slices of veal ; put a layer of hard boiled eggs in a dish, then a layer of ham, tongue or sausage meat ; sea- son with salt, pepper, and a little nutmeg ; then a layer of veal — in this way fill up the dish. Bake in the oven with a little water in the dish, keep it covered while baking ; when done put a weight on until cold, then turn it out A nice dish for breakfast or supper. 212. VEAL CASE.— Ingredients— 1 lb. of veal cutlet, i lb. of blanched streaky bacon, 3 or 4 eggs, aspic jelly, pepper, salt, herbs, parsley, chervil and shalot, lemon peel. Take about one lb. of veal cutlet and half lb. of blanched streaky bacon, cut the veal into neat collops, and slice the bacon ; boil three or four eggs hard, and slice them. Have ready some aspic jelly or some reduced, well-flavored, clarified white stock ; put into a plain mould a layer of the aspic jelly, then some slices of the egg, a layer of veal, then one of bacon, sprinkling each layer freely with pepper, salt, and chopped herbs, parsley, chervil, and shalot, and on the layer of veal 78 MRS. Clarke's cookery book. Veal. add a small quantity of grated lemon peel ; repeat till all the ingredients are used up. Fill up the mould with aspic jelly, cover it either with stifif flour-and-water paste or with double paper tied securely on ; bake about an hour in a moderate oven. When cold turn it out, and garnish with sprigs of cher- vil, watercress, or parsley. 213. VEAL (Marlsled). — Ingredients— Spice, butter, tongue and veal. Take some cold roasted veal, season with spice, beat in a mortar ; skin a cold boiled tongue, cut up and pound it to a paste, adding to it nearly its weight of butter ; put some of the veal into a pot, and strew in lumps of the pounded tongue ; put in another layer of the veal and then more tongue ; press it down and pour clarified butter on top ; this outs very prettily like veined marble. White meat of fowls may be used instead of veal. 214. VEAL SCALLOP. — Ingredients — Pepper and salt, crackers, milk and gravy from meat, 2 eggs, butter. Chop some cold roast or stewed veal very fine ; put a layer on the bottom of a pudding dish well buttered; season with pepper and salt. Next have a layer of fi.nely-powdered crack- ers ; wet with a little milk or some of the gravy from the meat. Proceed until the dish is full ; spread over all a thick layer of cracker-crumbs, seasoned with salt and wet into a paste with milk and two beaten eggs. Stick pieces of butter all over it, cover closely, and bake half an hour : then remove the cover and bake long enough to brown nicely. Do not get it too dry. 215. QUEITELLES OF VEAL.— Ingredients — l lb. of veal cutlet, a gill of water, salt, butter, nutmeg, flour, 4 eggs, J gill of cream. Remove the skin f.om one lb. of veal cutlet, and cut it into small pieces. Put into a stewpan a gill of water, a pinch of salt, and a small piece of butter ; when boiling stir in as much flour as will form a paste ; when it is smooth put it away to get cold, then take half the quantity of butter that you have of veal, and half the quantity of paste you have of butter, put the paste into a mortar, pound it well, then add the butter, pound it, then add the veal ; pound well for ten minutes, add one whole egg, three yolks of eggs, salt, pepper, a little grated nut- meg, work well together, pass through a wire sieve, stir in half a gill of cream, shape the quenelles with two tablespoons, place them in a well-buttered saut^-pan, leaving a clear space on one side ; put a good pinch of salt in that space, pour in sufficient boiling water to cover the quenelles, and leave them to poach for ten minutes, then drain them carefully on a cloth ; arrange on a dish. Veal. mrs. clarke's cookery book. 79 216. PRIOAITDEAXT OP VEAL —Ingredients — A fillet or cushion of veal, lard, bacon, carrots, onions, sweet herbs, salt, pepper, spices, stock, spinach. Neatly trim a nice piece of fillet or cushion of veal, lard it thickly on one side with bacon. Place in a large stewpan a layer of slices of bacon, then some carrots and onions cut in slices, with a bundle of sweet herbs, pepper, salt, and spices to taste ; lay the piece of veal in the middle, and moisten with about a pint of stock. Let the meat stew gently for two or three hours, basting the top occasionally. Then strain off the gravy, put it into a small saucepan, skim off superfluous fat, add to it a little butter mixed smooth with a small quantity of flour, and let the gravy reduce nearly to a glaze ; pour it over the meat, the top of which should be previously browned with a salamander if necessary, and serve with a border ot spinach. 217. HOLLED VEAL — Ingredients — Loin of veal, forcemeat, bacon, bread-crumbs, eggs, lemon peel, sweet herbs, salt, cay- enne, pounded mace, fat bacon. Bone a loin of veal and stuff it with forcemeat made of bacon, bread-crumbs, and eggs, and flavored with lemon peel, sweet herbs, salt, cayenne, and pounded mace. Tie it up, keeping it the shape of a large sausage ; lay some slices of fat bacon on it, and stew gently for four hours in well-flavored stock. Let it cool ; remove from the stock, and put it under heavy weights. When quite cold, glaze it. 218. COLLAEED CALF'S HEAD-— Ingredients— A calf's head, 5 tablespoonsful of parsley, 4 blades of pounded mace, pepper to taste, a grated nutmeg, a few thick slices of ham, the yolks of 5 eggs boiled hard. Scald the head for ten minutes, then scrape off the hair ; divide the head and remove the brains ; boil for about two hours, and if tender remove the bones. When this is done, flatten it on the table, sprinkle a thick layer of parsley, like- wise of ham, and cut the yolks of the eggs into rings, and place these upon the ham, then season with pounded mace, white pepper, and nutmeg between each layer ; roll the head in a cloth, and tie as tightly as possible. Boil for about four hours then remove from the pot ; place a heavy weight on the top. Let it remain till cold, then remove the cloth and serve. 219. VEAL SAUSAGES* — Ingredients — Equal quantities of lean veal and fat bacon, a handful of sage, salt, pepper, a few anchovies. Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt, pepper, and a few anchovies. Beat all in a mortar ; and when used, roll and fry it, and serve with fried sippets, or on stewed vegetables, or on white collops. 8o MRS. Clarke's cookery book. Veal, 220. VEAL OUTLETS. —Ingredients— 41bs. of the best end of the neck of veal, ^ teaspoonful of minced thyme, rind of a small lemon, 1 bunch of parsley, 1 tablespoonful of butter, 1 tea- spoonful of lemon juice, 1 egg, pepper and salt, bread-crumbs, ^Ib. of bacon. To shape the cutlets, saw off the end of the rib bone, saw off the chine bone also, which lies at the back of the cutlets ; then form the cutlets to a neat shape. Mince thyme, and lemon rind and parsley, as finely as possible ; melt the butter, and add these ingredients to it ; add also the egg, pepper and salt, and beat all up together ; then rub very finely some crumbs of bread ; dip each cutlet into the mixture, then cover with bread-crumbs ; when the gridiron is perfectly warm, arrange the cutlets upon it. Have the fire nice and bright, but do not allow them to cook too fast or the bread-crumbs will burn be- fore the cutlets are cooked through ; allow them to brown nicely on both sides ; about ten minutes will be the time. Serve on a wall of mashed potatoes in a circle ; fill the centre of dish with rolls of bacon and with a nice brown sauce. (See *' Sauces.") For rolls. — Cut some neat slices of bacon, roll them up and run a skewer through each ; place this in the oven for about five minutes, then remove skewer and arrange in centre of the dish. 221. HARICOT OP VEAL> — Ingredients — Best end of a sjnall neck, a little brown gravy, 1 pt. of peas, 6 small cucumbers, 2 lettuces, a little brot^h, a few forcemeat balls. Take the best end of a small neck ; cut the bones short, but leave it whole ; then put it into a stewpan just covered with brown gravy ; and when it is nearly done, have ready a pint of boiled peas, six cucumbers pared and sliced, and two cabbage- lettuces cut into quarters, all stewed in a little good broth ; put them to the veal, and let them simmer ten minutes. When the veal is in the dish, pour the sauce and vegetables over it, and lay the lettuce with forcemeat balls round it. 222. HASHED CALF'S HEAD (a la Poulotte).— Ingredients- Calf's head, 2oz. of butter, 2 tablespoonsful of flour, J pint of white stock, a few button mushrooms, white pepper,and salt to taste, 2 eggs, juice of a lemon, parsley. Cut the remnants of a boiled head into uniform pieces the size of half an apple. Melt in a saucepan one or two ounces of butter, according to the quantity of meat to be hashed ; amal- gamate with it one or two tablespoonsful of flour, then stir in half a pint, more or less, of white stock. Stir well, then add a few button mushrooms, white pepper and salt to taste, and let the sauce boil for ten minutes. Put the saucepan by the side Veal. mrs. Clarke's cookery book. 8i of the fire, and lay the pieces of calfs head in it ; let them ge* hot slowly, but not boil. Just before serving stir in off the fire the yolks of two eggs, beaten up with the juice of a lemon, and strained ; also a small quantity of either tarragon or parsley very finely minced. 223. MINCED VEAL- — Ingredients — Some remnants of roast or braized veal, a shallot, a little butter, a little flour, a little stock, a few sprigs of parsley, pepper and salt, nutmeg to taste, a few drops of lemon juice, fried bread, and poached Take some remnants of roast or braized veal, trim ofTall browned parts, and mince it very finely ; fry a shallot, chopped small, in plenty of butter ; when it is a light straw color add a large pinch of flour and a little stock, then the minced meat, with chopped parsley, pepper, salt, and nutmeg to taste ; mix well, add more stock if necessary, and let the mince gradually get hot by the side of the fire; lastly, add a few drops of lemon juice. Serve with sippets of bread fried in butter round, and the poached eggs on the top. 224. VEAL (BraiZSCL Loin of).— Ingredients — Veal, 2 oz. of but- ter, 1 carrot, 1 onion, a little parsley, sweet herbs, a leaf or two of basil, a bay leaf, a crust of bread toasted brown, a little flour, and a little stock. Take about two oz. of butter, one carrot, one onion, a little parsley, sweet herbs, a leaf or two of basil, and a bay leaf; brown a large crust of bread, and put it in a stewpan with the above things, and fry them until they are brown ; then flour the meat, and brown it well, putting it back in the saucepan ; add a little stock, and baste it in the gravy till done, and keep turning the meat. Simmer four pounds for three or four hours. 225. HASHED ALP'S HEAD-— Ingredients— An onion, a slice of fat bacon, an oz. of butter, a tablespoonful of flour, a 15ct, bottle of French tomato sauce, a bay leaf, 2 sprigs of thyme, 1 of marjoram, 3 of parsley, 2 cloves, a doz. peppercorns, salt, cayenne pepper, a little stock, fried sippets of bread. Mince an onion and i slice of fat bacon, fry them both with an ounce of butter until the onion begins to color, stirring well all the time to avoid any piece of one or the other getting burnt. Stir in a tablespoonful of flour, and a minute afterwards, moisten with a 15c. bottle of French tomato sauce; add a bay leaf two sprigs of thyme, one of marjoram, and three of parsley, two cloves, a dozen peppercorns, salt to taste, and the least possible quantity of cayenne pepper (as much as can be taken up with the end of a trussing needle). Let the sauce boil gently for half an hour; add a little stock to it if necessary, and strain it into a clean saucepan; when quite cold lay the pieces of calf's 8a MRS, Clarke's cookery book. Veal. head into it, and let the whole be warmed very gradually on a slow fire ; the longer it will take to get hot, the better will the dish be. Care should be taken that the pieces of calfs head are well covered with the sauce. Serve garnished with fried sippets of bread. 226, HASHED CALFS HEAD-— Ingredients— l pint of brown eauce, 1 glass of sherry, a doz. of button mushrooms, the same quantity of pieces of pickled gherkins, a doz truffles, a doz. olives stoned, bread sippets, a little butter and 3 eggs, force- meat balls. Take a pint of brown sauce, add to it one glass of sherry, a dozen or more button mushrooms, the same quantity of pieces of pickled gherkins and of truffles cut with a vegetable cutter to the shape of olives, and a dozen olives stoned. Let the sauce come to a boil, then lay in it the remnants of a boiled calfs head cut in uniform and shapely pieces, simmer very slowly for about an hour, and serve garnished with bread sippets fried in butter, and hard-boiled eggs. The tongue, cut in convenient pieces, can also be added to this hash, as well as cocks' combs and forcemeat balls, etc, N. B. — The gherkins, after being cut, should be steeped in cold water for two or three hours. 227. THIMBALES OP VEAL.— Ingredients — Turnip and carrots, salt water, a pinch of sugar, butter, flour, veal suet, boiled onion, pepper, and spices to taste, a little nutmeg, 3 or 4 , eggs. With a column cutter cut out of turnips and the red part of carrots a number of long, round pieces rather less than three- eighths of an inch in diameter. Cut these pieces into slices about one-eighth of an inch thick. Be careful to have all these pieces, which should be like very small counters, of uniform shape. Boil them separately in salted water with a pinch of sugar ; do not let them be overdone, and turn them out on a sieve to drain quite dry. Take a number of cake moulds, butter them thickly, and, using a trussing needle for the pur- pose, line them with the pieces of carrots and turnips in alter- nate rows by pressing them gently against the buttered bottom and sides. When they are all done, fill them with the following composition; put half a pint of water into a stewpan, with a pinch of salt and a small piece of butter ; when it boils, stir into it enough flour to make a thick paste ; put it by to get cold. Take equal parts of this paste and veal suet, carefully picked ; pound them first separately, then together, in a mor- tar, with a piece of boiled onion, more or less, according to taste. Pound some lean veal, and of this take as much as there is paste and suet ; work the whole together in a mortar, sea- soning the mixturtj with pepper and salt and spices to taste, one of which should be nutmeg. Pass the whole through a Veal. mrs. Clarke's cookery book. 83 sieve ; work in as many whole eggs as will bind the mixtare" Place the moulds into a stewpan with hot water, with a piece of paper over them, and steam them for about half an hour. Turn them out very carefully on a dish, and pour under them a sufficient quantity of the following sauce : put into a pint of milk two or three mushrooms, one onion and a carrot cut into pieces, a bunch of sweet herbs, whole pepper and salt to taste, a few cloves, and a little mace ; let the whole gently simmer for about an hour. Put an ounce of butter into a saucepan, and mix with it a tablespoonful of flour; then strain the fla- vored milk into the saucepan, and stir on tbe fire until it thick- ens. Finish by stirring in a gill of cream. 228. GALANTllTE OP VEAL— Ingredients -A breast of veal, i lb. of fat bacon, powdered spice, sweet herbs, pepper and salt, J lb. of boiled tongue, ^ doz. trufSes, a calf's foot, 2 or 3 onions, 2 carrots, a clove of garlic, a bundle of sweet herbs (thyme, marjoram, parsley and bay leaf), cloves, whole pepper mace and salt. Take a piece of breast of veal about twelve or fourteen inches long ; bone and trim it carefully, removing all gristle and superfluous fat, as well as some of the meat (about one lb.) Take this meat and i lb. of fat bacon, pound together in amor- tar, season with powdered spice and sweet herbs, pepper and salt to taste ; then pass the mixture through a wire sieve ; cut }i lb. of boiled tongue in pieces about one inch square; cut half a dozen truffles each into three or four pieces. Lay the prepared breast of veal skin downwards on the table, sprinkle it with pepper, salt, and powdered spices ; lay the pounded meat, the truffles, and the tongue on it, then roll it up neatly as a roly-poly pudding, and tie it up tightly in a cloth. Put all the trimmings and bones into a saucepan large enough to hold the galantine, add a calf's foot cut in pieces, the trimmings of the bacon (mind they are perfectly sweet), two or three onions, and two carrots cut in pieces, a clove of garlic, a bundle of sweet herbs (thyme, marjoram, parsley, and bay leaf), cloves, whole pepper, mace, and salt, in proportions according to taste. Fill up with such fi. quantity of cold water as will leave room for the galantine to be put in. Set the saucepan on the fire ; when the contents boil put in the galantine ; let it boil gently without in- terruption from two to tv/o and a half hours ; then lift it out, put it on a plate, and when it has cooled a little take off the cloth, tie it up afresh, and lay it between two dishes with a mod- erate weight upon it, to remain till cold. Care must be taken in this last operation that the "seam" of the galantine be made to come undermost. When quite cold undo the cloth, glajse the galantine, and garnish with savoury jelly made from th© liquor in which it was boiled. 84 MRS. Clarke's cookery book. Mutton. MUTTON. MUTTON CUTLETS. This is an entree always ready to hand, but it must be care- fully and neatly prepared. A dish of well-dressed mutton cat- lets is truly " a dish to put before a king;" whereas greasy, fat, gristly lumps of meat, called for the nonce cutlets, offend the taste of the least fastidious. The first thing to attend to is the cutting and trimming of the cutlets neatly. Take apiece ot the best end of the neck of mutton, saw off the bones short, re- move gristle and fat, cut the cutlets about one-third of an inch in thickness, shape and trim them neatly, beat them with a cutlet bat dipped in water, and then proceed to cook them by any of the following recipes : 229. Pepper, salt, and broil them over a brisk fire, serve them Arith mashed or sautees potatoes in the centre of the dish. 230. Season as above, and before broiling dip them in oil ■or oiled butter. Serve with 231. SOTJBISE SATJOE. Peel and blanch four onions, cool them in water, drain and put them in a stewpan with sufficient water or white stock to cover them, add some cayenne, bay leaf, a little mace, a small piece of ham or bacon ; keep the lid closely shut and simmer gently until tender ; take them out, drain them thoroughly, press through a sieve or tammy cloth, add half pint of be- chamel sauce made thus : put in a stewpan a little parsley, one clove, a small piece of bay leaf, sweet herbs, and one pint of white stock freed from fat ; when boiled long enough to ex- tract the flavor of the herbs, etc., strain it, boil up quickly, till reduced to half the quantity ; mix a tablespoonful of arrowroot with half pint of milk or cream, pour on the reduced stock and simmer for ten minutes. 232. Boil them as in recipe 231, and serve '^ith ?l puree of vegetables — haricot beans or celery — in the centre of the dish, or with chestnut sauce. 233. PUREE OP hahicot beans. Soak one pint of beans for twelve hours at least, put them with three quarts of stock, an onion stuck with cloves, a carrot, half a head of celery, one-quarter pound of bacon, some parsley, thyme, and bay leaf; simmer till quite tender, drain, strain the broth, \>K^s\h& puree through a sieve, moisten- ing with the broth, add pepper, salt, and it is ready for use. Mutton. mrs. clarke's coorery book. 85 234. FT7EEE OF CELEHT. Clean, cut into small pieces the white part of three or four heads of celery. Stew them, till quite tender, in white stock, season with pepper, salt, and mace. Pass them through a sieve, put them into a saucepan with a small piece of butter, add a little cream ; mix well and serve. 235. CHESTNUT SAT70E. Remove the outer shell from some fine chestnuts, scaldthem in boiling water, and remove the inner skin. Stew them in good white stock till quite tender, drain, and while hot press them through a sieve. Put the pulp into a saucepan, add a small piece of butter, a little sugar, pepper, and salt. Stir over the fire till quite hot, but do not let it boil, and serve. 236. Prepare and season the cutlets as in recipe 233, dip them into the beaten-up yolk of an egg, or into oiled butter. Strew over them some plain (or better still, baked) bread crumbs, some finely minced parsley, and shalot ; broil and serve with Italian sauce. 237. ITALIAN SAUCE- Put a slice of ham, two tablespoonsful of finely chopped mushrooms, and an onion (also chopped) into a stewpan with one gill of oil ; when the onion is well colored add three quarters of a pint of reduced gravy, a wineglass of white wine or vinegar, a spoonful of chopped parsley, pepper, salt, and a few slices of lemon ; simmer for half an hour, skim, remove the ham and slices of lemon, and serve hot. 238. Cut the cutlets about three-quarters of an inch thick, trim as before, and flatten with the cutlet bat, beat uptheyolk of an egg, and mix with it chopped herbs — parsley, thyme, mar- joram — some grated bread, nutmeg, salt, and pepper. Cover the cutlets with this, and put each one into a well-buttered paper,broil over a clear fire on both sides, remove the paper, and serve with 239. 1AUSHI1001.Z SAUCE. Remove the stalks and gritty part from half a pint of mush- rooms ; wash, drain, and put them into half a pint of well-fla- vored gravy, simmer them till quite tender, drain them, and keep them hot. Melt one oz. of butter in a saucepan, add to it one oz. of flour, stir over the fire till brown; pour in the gravy, stirring till it boils. Arrange the mushrooms in the centre of the dish, the cutlets round them, and pour the sauce over. 240. Dip them in oiled butter, sprinkle them with bread crumbs and grated parmesan cheese, then dip them in beaten yolk of egg, put another layer of bread-crumbs and grated par- 6 86 MRS. Clarke's cookery book. Mutton. mesan cheese ; fry in boiling lard till of a gold color, and serve with 241. TOMATO SAT7CE. Mix in a saucepan one half oz. of butter and one half oz. of flour, add by degrees a small bottle of conserve de tovtates and a small quantity of stock, boil it up, and serve. 242. Cutlets may be fried in hot butter, lard, or clarified dripping, after having been simply floured, or dipped in egg, mehed butter, or oil, then bread-crumbed, etc., as in recipes 237 and 239. Can be served with plain gravy, with the purees of vegetables, or with any of the above sauces and garnishes. 243. Cut (not too thin) and trim some cutlets. Prepare some vegetables — carrots, turnips, celery, and potatoes — cut them all one size and shape, toss them in butter (each vegetable separately) till nearly done ; add to the butter a thickening of flour. When colored add about one pint of stock, free from grease, two tablespoonsful of coftserve de iotnates, a faggot of herbs, pepper, salt ; put in the cutlets, stew them gently, when nearly done add the vegetables, simmer them together till quite tender, remove the faggot, and serve with the gravy and the vegetables. (The vegetables may be stewed with the cutlets, but in that case the turnips and potatoes must be put in after the carrots.) 244. Cut them rather thick, lard and put them in a braizing pan, with enough good gravy to cover them ; add an onion stuck with cloves, a sHced carrot, a faggot of herbs ; braize till quite tender. Remove them from the gravy, strain, then reduce it, and skim well. When cold trim the cutlets carefully, simmer them till hot in the reduced gravy. Have ready a block of bread (pyramid shape); fry it in butter, put it in the centre of the dish, the cutlets round it (the gravy in the dish), and garnish with carrots and turnips (cut up small, and previously tossed in butter) arranged alternately between the cutlets. In- stead of the block of bread, and garnish of carrots and turnips, they may be served with any puree of vegetable, with tomatoes, etc., according to the season. 245. OHAHTREITSE OF MUTTON-— Ingredients— Some cold boiled vegetables of any kind and cut into various shapes, cold mashed potatoes ; for the sauce, 2 oz. of butter, a little flour, stock flavored with mushroom or vegetables. Butter the inside of a straight-sided tin mould. Take some cold boiled vegetables of different kinds, and cut them into small slices of various shapes — squares, circles, triangles, etc, — then arrange them in a mosaic pattern on the inside of the mould, to which the butter will make them adhere. The vege- Mutton. mrs. Clarke's cookery book. 87 tables may be carrots, turnips, beetroot, Jerusalem artichokes, and Brussels sprouts in the winter, and in summer carrots, tur- nips, asparagus points, French beans, and peas. The great thing is to contrast the colors well, and make a really pretty mosaic. Then, in order to keep the vegetables in their places, spread over them a layer of cold mashed potatoes about i^ in. thick. Now make a thick white sauce as follows : Put two ounces of butter irto a stewpan, and thicken it slowly with sift- ed flour (taking care not to color the flour) ; then add some strong stock flavored with mushrooms or vegetables, and the cold mutton cut into small slices about -5^ in. thick and 2 in. square. Stew gently for half an hour. In the meantime let the mould be put in the oven until the vegetables and mashed potatoes are heated through ; then pour into it the sauce and meat, and, placing a dish on the top of the rnould, turn out the chartreuse. This is a very pretty dish ; but care must be taken not to break the shape in turnii.g it out of the mould, and, also a great deal depends on the taste with which the vegetables are arranged. 246. OROQUETTES OP MUTTON.— Ingredients— Some cold minced mutton with a few oysters or mushrooms, some highly flavored strong stock, a little roux, a little butter, a little sifted flour (baked), yolk of an egg, bread crumbs, spinach. Croquettes to be good should be of a golden brown color, not at all greasy, crisp on the outside, and quite soft inside. To make them like this, follow the recipe here given ; Mince very finely some cold mutton with a few oysters or a few mush- rooms ; take some strong stock well flavored with vegetables and highly seasoned, put it in a stewpan, and thicken it with roux (z. e., butter melted over a slow fire, well skimmed, thickened to a stiff paste with baked sifted flour, and left to cool before use). Let the stock simmer, and stir in the roux, taking care to stir always in the same direction ; when a nice and tolerably thick sauce has been made, add the minced mutton, etc., to it, and let the mince warm through, stirring it gently round as it does so ; then put it on a dish, and leave it to cool for some hours. When it is quite cold it should form a jelly- like paste, just consistent enough to make soft balls. These balls should be of the shape and size of a large egg. Dip them twice over, first in the yolk of an egg and then in grated bread- crumbs, then fry them in boiling fat. The boiling fat should cover them entirely ; they must be put into it one at a time very carefully and gently, and taken out with equal care to prevent the risk of breaking them. It is for this reason that it is necessary to egg and bread-crumb them twice over. Arrange them round a dish with boiled peas, French beans, or spinach, piled up in the centre. 88 MRS. Clarke's cookery book. Mutton. 247. COHITETTES DE SSOTTTOIT. — Ingredients — Some cold mutton with oysters or muslirooms, some puff paste, the yolk of an egg, vermicelli. Mince some cold mutton with either oysters or mushrooms very finely, as for croquettes. Make a thick sauce in the same way as that described in the preceding recipe, add the mince to it, and leave it to cool in precisely the same manner as if for croquettes. Then make some puff paste, roll it out very thin — almost as thin as a wafer — cut it into pieces, and wrap up in Ihem lumps of the prepared mince about the size oi a walnut, making small triangular patties. Brush these patties over with the yolk of an egg. Dip them in uncooked vermicelli, which will adhere to the egg and paste, and bake them in the oven till the vermicelli is of a pale golden brown color. Serve them up dry on a folded napkin. These cornettes should be quite soft inside, and melt in the mouth when eaten. 248. MOUTON A L' IT ALIENNE.— Ingredients- Slices of underdone leg of mutton, buttered white paper, macaroni. For the sauce — a little strong stock, roux to thicken, juice of a lemon, mushroom catchup to taste, cayenne pepper, and i glass of claret. Cut some slices of underdone leg of mutton about half an inch thick. Wrap them each in a piece of buttered white paper, and broil them over a clear fire. Then remove the papers as quickly as possible, and put the meat in the centre of dish, ar- ranging round it a wall of hot boiled macaroni. Pour over it a sauce made as follows, and serve very hot. THE Sauce : Take some strong stock, thicken with brown roux and fla- vor the sauce with lemon juice, mushroom catchup, cay- enne pepper, and half a glass of claret. All these receipts for doing up cold mutton were given to me by a first-rate French cook, and, if followed carefully by a cook who has some taste and discretion in seasoning, will be found to be very good. 249. EAEIOOT MUTTON.— Ingredients— Scrag of mutton, a little flour, 2 small onions, 1 bunch of savorj' herbs, 3 cloves, pepper and salt, 1 blade of mace, 2 small carrots, 1 turnip, a little sugar. Cut the meat into shapely pieces and fry a nice color ; sprinkle them with a little flour, pepper and salt. Put all into a stewpan, just cover with boiling water, then put in your onion stuck with three cloves, the herbs and mace. Allow this to boil very gently till the meat is tender ; take off any fat there may be. Cut up the turnip and carrots (if cut with vege- table cutter they will look nicer) ; fry them in a little sugar to color them ; add these to the meat and allow to simmer for fifteen or twenty minutes. When ready to serve, take out the onion and bundi of herbs. Mutton. mrs. clarke's cookery book. 89 250. LI^TTOIT PTJDDI1T&.— Ingredients— 2 lbs. of the chump end of the loin, weighed after being boned ; suet crust (pro- portions — 6 oz. of suet to each lb. of flour), 1 tableapoonful of minced onion, pepper and salt. Cut the meat into thin slices, sprinkling with pepper and salt. For the suet crust use the above proportions of flour and suet, mixing with a little salt and pepper, milk or water, to the proper consistency. Line your dish with the crust, lay in the meat, nearly fill the dish with water ; add the minced onion and cover with the crust. 251. LAMB (EpigraiaiSieS of). — ingredients — Breast of lamb, some onions, carrots, celery, whole pepper, salt, cloves, pars, ley and sweet herbs ; 2 eggs, \ lb. of bread-crumbs, lard. Braise a piece of breast of lamb in a stewpan with a little water and some onions, carrots, celery, whole pepper, salt, cloves, parsley, and sweet herbs to taste. When sufficiently cooked to allow it, pull out all the bones, and put the breast between two dishes with a heavy weight en it. The breast being quite cold and flat, cut it out into small cutlets; egg and breadcrumb them, then fry them a nice color in lard, and serve with a pur^e of peas in the centre of the dish. 252. PTJUEB or PEAS (to serve yith the alDOve).— Ingredi- dients — 1 pt. of green peas, a little salt, 1 slice of onion, a sprig of parsley and a few leaves of mint ; a little stock and a small piece of fresh butter. Boil one pint of green peas in water, with salt, a slice of onion, a sprig of parsley, and a few leaves of mint. When cooked, drain off the water, and pass them through a hair sieve. Moisten the purde to a proper consistency with some good stock, perfectly free from fat ; work it well in a saucepan on the fire with a piece of fresh butter until it is quite hot, and serve. 253. MTTTTON (Boned Leg of, Stuffed).— Ingredients— A leg weighing 7 or 8 pounds, 2 shalots, forcemeat. Make forcemeat, to which add the mine d shalots. Get the butcher to take the bone from the mutton, as he can do it with- out spoiling the skin ; if very fat, cut off some of it. Fill up the hole with the forcemeat, then sev/ it up to prevent it falling out, tie up neatly and roast about 2^ hours or a little longer. When ready to serve, remove the string and serve with a good gravy. 254. LAMB (Stewed).— Ingredients— A breast of lamb, 1 table- spoonful of salt, 1 qt. of canned peas, 1 tableapoonful of wheat flour, 3 tablespoonsful of butter, pepper to taste. Cut the scrag, or breast of lamb, in pieces and put in a stew- pan with water enough to cover it Cover the stewpan closely 90 MRS. Clarke's cookery book. Mutton and let it simmer or stew for fifteen or twenty minutes ; take off the scum, then add a tablespoonful of salt and a quart of canned peas ; cover the stewpan and let them stew for half an hour ; work a small tablespoonful of wheat flour with three tablespoonsful of butter, and stir it into the stew : add pepper to taste ; let it simmer together for ten minutes. 255. LAMB CHOPS- — Ingredients — A little butter, a little water, enough potatoes to fill a small dish, 1 teacupful of cream. Lamb chops are excellent cooked this way : Put them in a frying-pan with a very little water, so little that it will boil away by the time the meat is tender ; then put in lumps of butter with the meat and let it brown slowly ; there will be a brown, crisp surface, with a fine flavor. Serve for breakfast with potatoes cooked thus : Choose small ones and let them boil till they are tender ; drain off the water, and pour over them, while still in the kettle, at least one teacupful of cream ; mash them smooth in this. 256. LAMBS' TAILS- — Ingredients — A few slices of bacon, 8 onions and carrots, 1 clove of garlic, 1 sprig of thyme, 1 bay leaf, 1 bunch of parsley, a little salt, a few cloves, a little whole pepper, 1 glass of sherry, 1 pint of stock or water, a puree of spinach or sorrel. Trim the tails. Place some slices of bacon in a saucepan, over them a layer of onions and carrots sliced, then the tails ; then a clove of garlic, a sprig of thyme, a bay leaf, and some parsley tied up in a bundle, salt to taste, a few cloves, and some whole pepper. Place the saucepan over the fire for ten minutes, then add a glass of sherry and about a pint of stock, or water, and let the whole simmer gently for two or three hours. Take out the tails, strain the liquor ; let it reduce al- most to a glaze, put back the tails in it to get warm, and serve with a puree of spinach or sorrel. 257. SHO"0"LDER OP MXJTTOIT (Boiled "mth Oysters).- Ingredients — A little pepper, a piece of mace, about 2 dozen oysters, a little water, an onion, a few peppercorns, about ^ pint of good gravy, a tablespoonful of flour and butter. Hang it some days, then salt it well for two days ; bone it, and sprinkle it with pepper and apiece of mace pounded: lay some oysters over it, and roll the meat up tight and tie it. Stew it in a small quantity of water, with an onion and a few pepper- corns, till quite tender. Have ready a little good gravy, and some oysters stewed in it : thicken this with flour and butter, and pour over the mutton, when the tape is taken off. The stewpan should be kept covered. 258. sweetbheass. Half boil them, and stew them in a white gravy : add cream, flour, butter, nutmeg, salt, and white pepper. Or do them in Mutton. mrs. Clarke's cookery book, 91 brown sauce seasoned. Or parboil them, and then cover them withcrumbs, herbs, and seasoning, and brown them in a Dutch- oven. Serve with butter, and mushroom-catchup or gravy. N.B. — If there is no oven at hand, they may be toasted betore the fire upon a toasting fork. 259. S"WEBTBIIEADS (Roasted). Parboil two large ones when cold, lard them with bacon, and roast them in a Dutch-oven. Forsauce, plain butter, and mush- room-catchup. 260. SWEETBREAD (Ragout). Cut them about the size of a walnut, wash and dry them, and fry them of a fine brown ; pour to them a good gravy seasoned with salt, pepper, allspice, and either mushrooms or mushroom catchup : strain, and thicken with butter and a little flour. You may add truffles and mushrooms. 261. SWEETBREADS (Larded).— Ingredienta— A couple of Bweetbreads, a few slips of bacon, onions, carrots, sweet herbs, pepper, salt, spice to taste, a small quantity of rich stock. Trim a couple of sweetbreads, soak them half an hour in tepid water, then parboil them for a few minutes, and lay them in cold water ; when quite cold take them out, dry them, and lard them thickly with fine strips of bacon. Put a slice of fat bacon in a stewpan with some onions, carrots, a bunch of sweet herbs, pepper, salt, and spices to taste, and a small quan- tity of rich stock ; lay the sweetbreads on this, and let them gently stew till quite done, basting the top occasionally with the liquor. When cooked, strain the liquor, skimoflfsuperfluous fat, reduce it almost to a glaze, brown the larded side of the sweetbreads with a salamander, and serve with sauce over them. 262. SWEETBREAD (Lamli'S).— Ingredients— Sweetbreads, a ladleful of broth, pepper and salt, a bunoh of onions, a blade of mace, butter and flour, 2 or 3 eggs, some cream, parsley, nutmeg, asparagus-tops. Blanch them, and put them a little while into cold water. Then put them into a stewpan with a ladleful of broth, some pepper and salt, a small bunch of small onions, and a blade of mace ; stir in a piece of butter and flour, and stew half an hour. Have ready two or three eg^ well beaten in cream, with a little minced parsley, and a few grates of nutmeg. Put in some boiled asparagus-tops to the other things. Don't let it boil after the cream is in : but make it hot, and stir it well all the while. Take great care it does not curdle. 263. ZIDZTETS (a la Brochette). Plunge some mutton kidneys in boiling water ; open them down the centre, but do not separate them ; peel and pass a skewer across them to keep them open, pepper, salt, and dip 9* MRS. Clarke's cookery book. Mutton. them into melted butter, broil them over a clear fire on both sides, doing' the cut side first ; remove the skewers, have ready some maitre d'hotel butter, viz., butter beaten up with chopped parsley, salt, pepper, and a little lemon juice. Put a small piece in the hollow of each kidney, and serve very hot. 264. KIDNEYS (Fried). After plunging in boiling water cut them in thin slices, and fry in hot butter ; add pepper, salt, and toss them for a few minutes in rich brown gravy. 265. SIDNEYS (OriUed). Prepare them as above, cut each kidney in half, and dip them in egg beaten up with salt and pepper ; breadcrumb them, dip them in melted butter, breadcrumb them again, then grill be- fore a slow fire ; serve v/'xih piquante sauce. 266. SIDNEYS (TTith Macaroni). Cook two ounces of macaroni, broken into convenient pieces, in boiling water ; skin two or three mutton kidneys, remove the fat, and cut them into thin slices ; season with salt, cayenne, and finely-minced herbs ; fry them on both sides in butter, then stew them in half a pint of gravy, well flavored with fresh to- matoes or with conserve de to7nates and a little basil , dish with a layer of the macaroni over them, the gravy poured over ; add pepper, salt, and some grated Parmesan cheese ; brown with salamander. 267. KIDNEY TOAST- — Ingredients — Some kidneys, butter, cayenne, salt, mustard, yolks of 2 eggs, sippets of thin toast. Partially cook some kidneys in butter ; remove the skm and any hard parts, and pound the remainder to a paste, with the butter, in a marble mortar. Season with nutmeg, cayenne, salt, and a little mustard, and mix with it the yolks of iwo or more eggs, according to the quantity of paste ; spread this on sippets of thin toast. Cover the bottom of a dish with the liquid butter ; lay on this the toasts, brown them in a brisk oven and serve quickly. 268. KIDNEYS (A L'Indienae).— Ingredients— Kidneys, good curry powder, yolk of egg, croutons, chutnee sauce, thick brown gra\'y, tomato sauce. Prepare kidneys as above, season the paste with some good curry powder, and mix with beaten yolks of egg. Fry lightly some round croutons, spread them with the paste, and set them in a brisk oven to brown. Serve with chutnee sauce poured round them. For the sauce, mince finely some good chutnee and mix it with some rich thick brown gravy, flavor- ed with tomato sauce. Beef or pork kidneys can be used for these toasts, but mutton or veal is better. If veal, cook them with some of their own fat instead of butter. CURRIES. OBSERVATIONS ON CURRIES. Most people, more especially old Anglo-Indians, have a liking for a really good ctirry ; but how very rarely it is to be obtained in America, unless at the house of some one. who has passed a good many years in India. The dish miscalled a curry is frequently set before people, but too often as far as possible removed from the real and appetis- ing //a/ which a good Indian cook will send to table. The meat is tough, has most likely been boiled instead of gently simmered, the sauce, or thick gravy, is hot enough in all conscience, but it tastes only of curry powder of an inferior kind ; the rice is a sloppy mess, and the result is a fiery leathery sort of indigestible hash, instead of a sweet, acid, highly but agreeably flavored, perfectly cooked and di- gestible dish, fit to set before a prince. It is said, how- ever, that, even in India, the art of curry-making is declin- ing, that the cunning secrets of curry powder and curry paste mixing are, to a certain extent, lost, from the fact that curry is no longer so fashionable as it once was, and is much more rarely seen on the table. The mere cooking of a curry is not the difficult part of it, though that requires to be understood. Any cook, of whatever nationality, who has really mastered the art of stewing properly, that is very gently and slowly, can cook a curry ; the real diffi- culties lie in procuring good curry powder or curry paste. 269. CTJimiED 07STEIIS- — ingredients — 50 large oysters, a lump of fresh butter, a small onion, a tablespoonful of curry powder, broth, or hot water, J a cocoanut, ^ a sour apple, flour, salt, ^ a vegetable marrow, a tomato, the juice of ^ a lemon. Take the oysters with their liquor, in a basin. Slice the onion and fry in butter until of a rich brown, put in large stewpan, then add a little more butter and the curry powder; mix well with a wooden spoon. Add gradually broth or hot water, nearly filling the stewpan. Allow the whole to boil. 93 94 MRS. Clarke's cooKjiKy boojl Cokkies. Grate the cocoanut, chop the apple, and add these to the other ingredients. Allow to simmer until the cocoanut is very tender. Make a thickening of flour and water (about a cupful); sprinkle a little salt in it. Put this in the stewpan also and allow it to boil five minutes. Having boiled the vegetable marrow until tender, cut into pieces, put this with the tomato the oysters, their liquor, and milk of cocoanut to the former in- gredients. Allow to stew for a few minutes and lastly put in the juice of the lemon. As soon as the oysters are done, serve with a corresponding dish of rice. The curry must be kept well-stirred. 270. OURRY POWDEEi. — Ingredients — 1 lb. pale turmeric seed, ^ lb. of cumin seed, J lb. of black pepper, J lb. of coriander aeed, 2 oz. of cayenne pepper, J lb. Jamaica ginger, 10 ozs. of caraway seed, J oz. of cardamiues. Take care to purchase these ingredients of a first-class druggist. Additional heat can be obtained by those who like very hot curries, if red Chili powder be added to the aboi^e ingredients, according to taste. Mix together all these in- gredients well powdered, and place before the fire or in tJie sun, stirring occasionally. Keep in well corked bottles. N. B. — This will be found very good. 271. INDIAN CITEiIliY- — Ingredients — 2 large tablespoonsful of eurry powder, a dessert spoonful of aalt, the same of black pepper, 4 onions, J lb. of butter, IJ lbs. of meat, ^ pint of milk, lemon juice or Chili vinegar. Two large tablespoonsful of curry powder, a dessert spoon- ful of salt, the same of black pepper. Fry and chop very fine four onions, then moisten the curry powder with water, and put it in a stewpan, with all the above ingredients, and a quar- ter of a pound of butter. Let it stew for twenty minutes, stirring all the time to prevent burning, then add one and a half pounds of cold or fresh meat, or any fowl or rabbit, cut into short thick pieces, without fat, add half a pint of milk or good stock to make the curry thick. Boil all up at once, and let it stew gently for three or four hours. When ready add lemon juice or Chili vinegar. 272. CURRIED RABBIT.— Ingredients— 1 rabbit, I lb. of but- ter, 1 apple, 2 onions, 2 tablespoonsful of curry powder, J of a pint of cream, 1 pint of stock, 1 lemon, a .salt spoonful of salt. Melt the butter over the fire, peel and chop the onions as finely as possible, then put them into the melted butter to fry a light brown. After the rabbit has been properly prepared for cooking, wash well and dry in a cloth, cut in pieces of equal size. After straining the butter from the onions, return the CuKRiES. MRS. Clarke's cookery book. 95 former to the stewpan, put in pieces of rabbit, and allow to fry for ten or fifteen minutes, turning occasionally. Peel and core the apple, and chop as finely as possible. When the meat is done add to it two tablespoonsful of curry powder, the salt, stirring for five minutes, then add the fried onion, chopped apple and a pint of good stock. Allow to simmer for two hours, at the end of the time add the cream, squeeze the juice from the lemon into the stewpan. It is then ready to serve. N. B. — Veal or chicken can be used, if preferred. 27s. OTJim? or IdTJTTOlT.— Ingredients— Mutton, 1 onion, buiter the size of an egg, curry powder, a little salt, a cup of cream. Slice a medium-sized onion, and put it with a large lump of butter in a saucepan ; let it cook slowly for five minutes. Cut the mutton in neat pieces ; sprinkle curry powder over them, also a litttle salt, and just before putting in the saucepan pour a part of a cup of sweet cream over them. Let this all simmer gently for half an hour, so that the ingredients will become thoroughly mixed. 274. A DRY MALAY OTJUllY.— Ingredients— A cauliflower, 2 onions, a sour apple, a piat f shrimps, slices of cold mut- ton, 2 ozs. of butter, a large tablespoonful of curry powder, a lemon, a small teaspoonful of salt. Pick a cauliflower into small pieces and well wash them ; chop two onions and one sour apple, pick a pint of fresh boiled shrimps, cut some slices of cold mutton about half an inch thick, knead two ounces of butter with a large tablespoonful of curry powder, and a small teaspoonful of salt. Put the butter, onions and apple into a stewpan, and fry till blown, then add the cauliflower and shrimps. Shake the saucepan frequently, and let it simmer for an hour and a halt, adding the slices of mutton towards the end of the time, that they may be heated through. Finally, add the juice^of a lemon. Place the slices of mutton round the dish with the cauliflower, &c., in the middle. Serve very hot, with a separate dish of boiled rice. 275. OXJEiRIED LOBSTER.— Ingredients— Lobster, cream, rice. Take the flesh of a lobster (or a tin of lobster does very well for this dish), make curry gravy with plenty of cream ; pour into a saucepan with the lobster, warm it just to boiling point ; serve with rice round. 277. ATTJESISH DISH.— Ingredients— 6 oz. of East Ladia rice, a pint of water, 1 oz. of butter, salt, pepper, J pint of broth. Wash well six ounces of East India rice, and boil it in a pint of water for eight or ten minutes at the most, throw into a cullender, that it may thoroughly drain. Then place it in a stewpan with an ounce of butter, salt and pepper to taste, stir- )6 MRS. CLARKE'S COOKERY BOOK. CURRIES. ring well, and adding by degrees about half a pint of good fowl broth. After about fifteen minutes or so it should be properly done, turning out with the grains separately. It is to be served perfectly hot. The foregoing is a true pillau, but additions may be made of portions of the meat of the fowl, or of any other animal matter, of a little curry powder, ofchutnee, fried onions, or mushrooms. 278. BOILED RICE FOR CUHHT. — Ingredients— Ri«e, lemon. Put the rice on the stove in cold water, and allow it to come to a boil for a minute or two. Strain, dry and put in stewpan without lid at the back of the stove,' to allow the steam to evaporate ; shake into dish very hot ; a few drops of lemon juice put in directly after it boils will make the grains separate better. 279. OUHItlED EGCrS- — Ingredients — 6 eggs, 2 onions, butter, a tablespoonful of curry powder, 1 pint of brotk, a cup of cream, arrowroot. Slice the onions and fry in butter a light brown, add curry powder, and mix with the broth, allowing to simmer till tender; then put in cream, and thicken with arrowroot ; simmer for five minutes, then add 6 hard boiled eggs, cut in slices. 280. OTJRIIIED BEEP- — Ingredients— Beef, 2 oz. of butter, 2 enions, a tablespoonful of curry powder, J pint of milk, lemon juice. Slice the onions and fry in butter a light brown, mix well with the curry powder, adding the beef, cut into small pieces about an inch square, pour in milk and allow to simmer for thirty minutes, stirring frequently ; when done add lemon juice. It greatly improves the dish to build a wall of mashed potatoes or boiled rice round it. 281. CURHT. — Ingredients — Scraps of cold meat, 1 apple, 1 onion, 2 oz. of clarified dripping, 1 dessertspoonful of curry powder, salt. Put the dripping into a stewpan on the fire to heat, chop the onion as finely as possible, and when the dripping is hot put in the onion to brown (do not allow it to burn), cut the meat into small pieces, peel and core the apple, and chop finely. When the onion is brown strain it off and put the dripping back into the saucepan, puv pieces of meat into the saucepan and brown them both sides ; add the curry powder, apple «and a little salt ; pour in half pint of cold water, and return the browned onion to the saucepan, stir until it boils, then move to the back of the stove and allow to simmer half an hour. When done take it out and place on a hot dish, and pour the sauce over it. Curries. mrs. Clarke's cookery book. 97 282. OTTRHIED TRlPB.-Ingredients-l lb. of tripe, J lb. of Patna rice, 1 onion, flour, sugar, and curry powder. Put the tripe into a saucepan of cold water, and let it boil up ; immediately it boils, take it out of the water (this is called blanching). After this operation, scrape with a knife to thoroughly cleanse it. Cut up into small pieces, and lay in a saucepan, pouring sufficient cold water to cover the tripe. Peel the onion and cut it partially through. Add this to the tripe. Put the saucepan on the fire, and bring to a boil, then remove to the back of the stove, and allow to simmer for 2>^ hours. Then dish the tripe. Into a small saucepan put one oz. of flour, a dessertspoonful of curry powder and a half oz. of dripping, and mix well with a wooden spoon. Make into a stiff paste with cold water, Add half pt. of the liquor in which the tripe was boiled. Put on the fire, and stir the mixture until it thickens (take care there are no lumps). To this add a quarterof ateaspooofulofbrown sugarand salt according to taste. Then put on one side to get cool. Cut into shreds the onion that was boiled with the tripe, and add it to the sauce. As soon as the sauce is a little cool put in the tripe, and let it warm through. Heat a dish and pour the tripe and sauce upon it ; keep it in the centre of the dish. Wash the rice and put it in a saucepanful of boiling water. Add a saltspoonful of salt. Allow to boil for 15 or 20 minutes. When done strain and pour cold water upon it. Return the rice to the empty saucepan, stand on back of stove to dry the rice. When per- fectly dry arrange it on the dish round the tripe. 283. POTATO OITRllT (1).— Ingredients— One onion, potatoes, butter, 1 pt. of stock, a tablespoonful of curry powder, a little milk from a cocoanut, a tomato, a small vegetable marrow, lemon juice, rice. Cut an onion into thin slices ; wash, pare, and slice some good sound potatoes, fry slightly in butter, and then simmer them slowly for some hours in one pint of stock, in which one tablespoonful of curry powder has been mixed, add a little milk from the cocoanut — when procurable, a tomato, a small vegetable marrow boiled and sliced ; simmer all together a few minutes longer, add a dash of lemon juice, and serve garnished with thin strips of fried onion, and with boiled rice in a separate dish. 284. POTATO OTTRllY (2). — Ingredients— Cold potatoes, onion, salt and pepper, curry powder to taste, egg, and bread cmmbs, gravy. Mash cold potatoes with minced onion, salt, pepper, and curry powder to taste ; form into small balls with egg and bread 98 MRS. Clarke's cookery book. Curries crumbs, fry crisp, serve with rich gravy flavored with curry powder, 285. POTATO OTJRRY (3).— Ingredients— Raw potatoes, onions, butter, curry powder, a little stock, cream, lemon juice. Fry some sliced raw potatoes and onions slightly in butter with a little curry powder, then simmer until done in a very little stock, add some cream, butter, and lemon juice before serving. 28G. (POTATO C7EE.Y (4).— Ingredients— Curry powder, mashed potatoes, milk. Put a good pinch of curry powder in mashed potatoes, al- lowing rather more butter and milk than usual. This last is a delicious accompaniment to cutlets. 287. CURRY (Dry).— Ingredients— A few onions, J lb. of butter, li lbs. of steak, a little flour and curry powder, salt to taste, juice of 1 lemon. Slice up a good-sized onion, and fry it a golden color in a quarter of a pound of butter ; cut up one and a half pounds of fresh steak into pieces the size of dice. Dredge them well with flour and curry powder, add a little salt, and squeeze the juice of a lemon over them, then fry them lightly in the butter in which the onions had been previously cooked. Add all to- gether, and stew gently in a saucepan for a quarter of an hour. GRAVIES. GENERAL DIRECTIONS RESPECTING GRAVIES. Gravy may be made quite as ^ood of the skirts of beef, and the kidney, as of any other meat, prepared in the same way. An ox-kidney, or milt, makes good gravy, cut all to pieces, and prepared as other meat ; and so will the shank end of mutton that has been dressed, if much be not wanted. The shank-bones of mutton are a great improvement to the richness of gravy ; but first soak them well, and scour them clean. Parragon gives the flavor of French cookery, and in high gravies is a great improvement ; but it should be added only a short time before serving. 288. A GOOD BEEP GRAVY (for Poultry or Game).— Ingredients — ^ lb. of lean beef, ^ a pint of cold watei-, 1 small onion, a saltspoonful of salt, a little pepper, a tablespoonful of mushroom catchup or Harvey's sauce, ^ a teaspoonful of arrowroot. Cut the beef into small pieces and put it and the water into a stewpan. Add the onion and seasoning, and simmer gently for three hours. A short time before it is required, mix the arrowroot with a little cold water, pour into the gravy, while stirring, add the Harvey's sauce and allow it just to come to the boil. Strain into a tureen and serve very hot. 289. SAVORY GRAVY (Thick).— Ingredients - 1 onion, butter, a tablespoonful of flour, ^ pint of broth or stock, pepper and salt, a small quantity of Worcester sauce. Mince one onion fine, frv it in butter to a dark brown, and stir in a tablespoonful of flour. After one minute add half a pint of broth or stock, pepper and salt, and a very small quan- tity of Worcester sauce. 290. GRAVY FOR ROAST MEAT- — ingredients— Gravy, salt. Put a kitchen dish with a sprinkling of salt in it beneath the meat about twenty minutes before it is removed from the oven. 99 loo MRS. Clarke's cookery book. Gravies. Then remove, baste the meat, and pour the gravy oe the dish intended for serving the joint upon. 291. GRAVY FOR VBNISOIT.— Ingredients— Remnants of venison, 4 mutton shank bones, a little salt, 2 glasses of water, 1 dessertspoonful of walnut catchup. Brown the venison over a clear fire, and put this with the shank bones and water into a stewpan and allow it to boil very gently for about two hours. Strain and add the catchup and a sprinkling of salt. Serve very hot. 292. STROITG- FZSH GRAVY.— Ingredients— 2 or 3 eels, crust of toasted bread, 2 blades of mace, some whole pepper, sweet herbs, a piece of lemon peel, an anchovy, a teaspoonful of horse radish. Skin two or three eels, and wash them very clean ; cut them into small pieces, and put them into a saucepan. Cover them with water, and add a little crust of bread toasted brown, two blades of mace, some whole pepper, sweet herbs, a piece of lemon peel, an anchovy or two, and a teaspoonful or two of horse-radish. Cover close, and simmer ; add a piece of butter and flour, and boil with the above. 293. PLAIN GRAVY. — Ingredients — An onion, a little butter, f pint of stock, pepper and salt, a small piece of lean ham or bacon, a dessertspoonful of Worcester sauce, a sprig of parsley and thyme. Mince an onion finely, fry it in butter to a dark brown color, then add three-quarters of a pint of stock, pepper and salt to taste, a small piece of lean ham or bacon minced small, a little Worcester sauce, a sprig of thyme and one of parsley. Let it boil five or ten minutes, put it by till wanted, and strain it be- fore serving. 294. GRAVY FOR BASHES- — Ingredients — Remanants and bones of the joint intended for hashing, a pinch of salt and Sepper, J teaspoonful of whole allspice, a bunch of savory erbs, a saltspoonf ul of celery salt or i a head of celery, an onion, a small piece of butter, a little com flour, and boiling water. Put the bones (having previously chopped them), with the remnants of meat, salt, pepper, spice, herbs and celery into a stewpan. Cover with boiling water and allow it to simmer for two hours. Cut up the onion in neat slices and fry in butter a pale brown. Then mix slowly with the gravy from bones. Boil fifteen minutes, strain, then return to stewpan, flavor with catchup or any flavoring that may be preferred. Thicken with butter and flour and just allow it to come to the boil. Serve very hot. Gravies. mrs, clarke's cookery book. roi 295. &IIAVT FOR A rO"WX {■when there is no meat to make it from). — Ingredients — The feet, liver, gizzards and neck of the fowl, a little browned bread, a slice of oniooi, a sprig of parsley and thyme, some pepper and salt, a teaspoonful of mushroom catchup, a little flour and butter. Wash the feet nicely, and cut them and the neck small ; simmer them with a little bread browned, a slice of onion, a sprig of parsley and thyme, some pepper and salt, and the liver and gizzards, in a quarter of a pint of water, till half wasted. Take out the liver, bruise it, aud strain the liquor to it. Then thicken it with flour and butter, and add a teaspoonful of mushroom catchup, and it will be very good. 296. VEAL G-RAVT- — Ingredients — Bones, any cold remnants of veal, 1 ^ pints of water, an onion, a saltspoonf ul of minced lemon peel, a little salt, a blade of mace, a few drops of the juice of the lemon, butter and flour. Place all the ingredients (excepting the lemon juice and flour) into a stewpan and allow them to simmer for one hour. Strain into a basin. Add a thickening of butter and flour mixed with a little water, also the lemon juice. Give one boil and serve very hot. Flavor with tomato sauce or catchup. 297. COLORING rOR SOUPS OR GRAVIES. Put four ounces of lump sugar, a gill of water, and half an ounce of the finest butter into a small tosser, and set it over a gentle fire. Stir it with a wooden spoon, till of a bright brown. Then add half a pint of water ; boil, skim, and when cold, bottle and cork it close. Add to soup or gravy as much of this as will give a proper color. SAUCES. OBSE-RVATIONS ON SAUCES. The appearance and preparation of sauces are of the highest importance. Brown sauces should not be as thick as white ones, and both should possess a decided charac- ter, so that whether sweet or sharp, plain or savory, they would bear out their names. Carets also to be taken that they blend and harmonize with the various dishes they are to accompany. 298. W^ITE SAT70E- — Ingredients — 1 pint of milk, 2 or 3 mush- rooms, 1 onion, 1 carrot, 1 bundle of sweet herbs, whole pepper and salt to taste, a few cloves, a little mace, 1 oz. of butter, and 1 gill of cream. Put into one pint of milk two or three mushrooms, an onion and a carrot cut into pieces, a bundle of sweet herbs, whole pepper and salt to taste, a few cloves, and a little mace ; let the whole gently simmer for about an hour, put an ounce of butter into a saucepan, and stir on the fire until it thickens. Finish by stirring in a gill of cream. 299. "WHITE SATJOB (Veloate)— Ingiedients— A fowl, 1 lb. of lean veal i onion, 5 oz. of butter, vs^hite stock, a carrot, a bundle of sweet herbs, some whole pepper, a pinch of sugar, 2 oz. of flour. Take a fowl, cut up into small joints, and one pound of lean veal cut into small dice, put both into a saucepan with an onion sliced, an ounce of butter, and a cupful of white stock ; keep tossing on the fire for half an hour, taking care that none of the contents take color ; then add as much white stock as will well cover them, together with a carrot cut into small pieces, a bundle of sweet herbs, some whole pepper, and a pinch of sugar, and let the whole gently simmer for a couple of hours or more. Melt quarter pound of fresh butter in a saucepan, and amalgamate two ounces of flour with it with- out letting the mixture take any color ; strain the above li- quor gradually into it ; set the saucepan at the edge of the fire to simmer for an hour and a half, skimming the contents carefully from time to time. Lastly, turn out the sauce into a basin, keeping it stirred till wanted, or cold. This sauce will xoa $AIJCES. MRS. CLARKE'S COOKERY BOOK, IC? keep several days in a good larder, but it must be warmed up every day, 300. WHITE SAUOB (Supreme)-— Ingredients— A punnet of fresh mushroom, some truffle trimmings, ^ pint of white stock, a little more than a pint of velonte, 1 tablespoonful of cream, and a small pat of fresh batter. Boil a punnet of fresh mushroom and some truffle trim- mings in half a pint of white stock for a quarter of an hour ; strain the liquor, and add to it rather more than a pint of velontd, let the whole simmer for about twenty minutes, skim- ming occasionally. At the time of serving stir in one table - spoonful of cream and a small pat of butter. 301. "WHITE SAUCE (Allemanae). Proceed as for supreme, adding a little grated nutmeg to the stock in which the mushrooms were boiled. Finish the sauce by stirring into it, oif the fire, the yolks of two eggs beaten up with a little cold stock and strained, 302. LIVER SAI70B— Ingredients— Livers of any kind of poultry, butter, flour, minced shallots, gravy stock, a small pinch of sweet herbs, and pepper, spices, and salt to taste, a glass of port wine, juice of ^ a lemon. Take the livers of any kind ol poultry, rabbits, or hares ; scald them and mince them finely. Melt a piece of butter in a saucepan, add a little flour to it and a small quantity of minced shallots. Let the whole fry for a minute or two, then add gravy stock in sufficient quantity to make a sauce, and a small pmch of powdered sweet herbs and pepper, spices and salt to taste. Put in the minced livers and a glass of port wine. Let the sauce boil for twenty minutes, and at the time of serving add a small piece of fresh butter and the juice of half emon. 303. FEITITEL SATTOE.— Ingredients— Fennel, 3 oz. of butter, rather more than a tablespoonful of flour, pepper and salt to taste, yolks of 2 eggs, juice of 1 lemon. Blanch a small quantity in boiling salted water, take it out, dry it in a cloth, and chop it finely ; melt three oz. of fresh but- ter, add rather more than a tablespoonful of flour, mix well, and put in pepper and salt to taste, and about a pint of hot water ; stir on the fire till the sauce thickens, then stir in the yolks of two eggs beaten up with the juice of a lemon and strained. Add plenty of the chopped fennel, and serve. 304. SHRIMP SATTOE.— Ingredients— I pt. of shrimps, juice of half a lemon, butter, a dust of cayenne. Take half a pint of shrimps, pick out all the meat from the tails, pound the rest in a mortar with the juice of half a lemon I04 MRS. CLARKE'S COOKERY BOOK- SaUCES. and a piece of butter ; pass the whole through a sieve. Make a pint of melted butter, put the meat from the tails into it, add a dust of cayenne, and when the sauce boils stir into it the shrimp butter that has come through the sieve, with or without a tablespoonful of cream. 305. W1]^B SAUCE- — Ingredients — 1 tablespoonful of potato flour, 3 gills of sherry, yolks of 4 eggs, some powdered white sugar, cinnamon, lemon peeL Mix a tablespoonful of potato flour with a gill of sherry ; beat up another gill of sherry with the yolks of four eggs ; mix the two together, add powdered white sugar, powdered cinnamon, grated lemon peel to taste, and a third gill of sherry. Put the whole in a saucepan, and keep stirring on the fire till the sauce thickens, when it is ready. 306. MANaO CHXJTITEY SAUCE (Bengal Ilecipe).-lngred- ients — Jib. of garlic, 1 ^ lbs. of brown sugar, fib. of salt, 2 bottles of the best vinegar, Jib. of onions, Jib. of dried chilies, £lb of mustard seed, fib. of stoned raisins, 2 J doz. large unripe SOOT apples, £lb. of powdered ginger. Reduce the sugar to a syrup. Pound the onions, garlic and ginger finely in a mortar ; wash the mustard seed in cold vine- gar, and allow to dryin the sun ; peel, core and slice the apples, then boil them in a bottle and a half of vinegar. When this has been done, and the apples are quite cool, put them into a good sized pan, and mix the whole of the remaining ingredients (as well as the other half bottle of vinegar) gradually. Stir well until all are thoroughly mixed, and then put into bottles until wanted. Tie wet bladder over the bottles after they have been corked. This is a delicious chutney and has been well tried and proved. 307. EOa SAUOS. Boil the eggs hard and cut them into small pieces ; then put them to melted batter. 308. GOVEHNOS'S SATJCE (A Canadian Recipe).— Ingredi- ents — 1 peck of green tomatoes, a cupful of salt, vinegar, 6 green or red chili^ a teacupf ul of brown sugar, 1 of scraped horse radish, a tablespoonful each of cloves and allspice, a teaspoonfol each of red and white pepper, 4 large onions. Slice a peck of green tomatoes, sprinkle them with a cupful of salt, and let them stand a night ; in the morning pour off the liquor, and put them into a saucepan with vinegar enough to cover them. Add six green or red chilies, four large onions chopped fine, a teacnpful of brown sugar, one of scraped horse- radish, a tablespoonful each of cloves and allspice, and a tea- spoonfal each of red and white pepper. Let it simmer till soft, pat ioto jars and keep it air-Ught. Sauces. mis. Clarke's cookery book. 105 309. 0AT7LI7L0WEK SA7CE. — Ingredients— Two small cauli- flowers, 1^ oz. of butter, 1 tablespoonful of flour, ^ pint of boiling water, pepper and salt to taste, yolks of 2 eggs, juice of a lemon. Boil two small cauliflowers ; when done, pick them out into sprigs and arrange them, head downwards, in a pudding basin, which must have been made quite hot ; press them in gently, then turn them out dexterously on a dish, and pour over them the following sauce, boiling hot : Melt one and a half ounces of butter in a saucepan, mix with it a tablespoonful of flour, and then add half a pint of boiling water ; stir till it thickens ; add salt and white pepper to taste ; then take the saucepan off the fire, and stir in the yolks of two egs^s beaten up with the juice of a lemon and strained. 310. MTTSHROOM SAT7CIS- — ingredients — A punnet of mush- rooms, 3 shallots, 2 or 3 sprigs of parsley, gravy stock, pep- per and salt to taste, a small piece of butter, flour. Pick clean a punnet of mushrooms, put them into a saucepan with three shallots chopped up, and two or three sprigs ol parsley, cover up with gravy stock, add pepper and salt to taste, and let the whole boil for a couple of hours. Strain the liquor, passing the mushrooms, etc., through a hair sieve. Melt a piece of butter in a saucepan, add a little flour, mix well, then add the above. 311. DUTCH SAT7CE- — Ingredients — 3 tablespoonsful of vinegar, 1 lb. of butter, yolks of 2 eggs, pepper and salt to taste. Put three tablespoonsful of vinegar in a saucepan, and re- duce it on the fire to one-third ; add a quarter of a pound of butter and the yolks of two eggs. Place the saucepan on a slow fire, stir the contents continuously, and as fast as the but- ter melts add more, until one pound is used. If the sauce be- bomes too thick at any time during the process, add a table- spoonful of cold water and continue stirring. Then put in pepper and salt to taste, and take great care not to let the sauce boil. When it is made — that is, when all the butter is used and the sauce is of the proper thickness — put the sauce- pan containing it into another filled with warm (not boiling) water until the time of serving. 312. PIQUAlTTBSAUOEC«7it]iotitEgfgs). (i)Melt one 02. of butter, and add gradually two tablespoonsful of white wine vinegar, a shalot and a litle parsley chopped very fine, pepper and salt ; stir over the fire till it boils. (2) Chop up some herbs — thyme parsley, tarragon, chervil, and a chalot (about a tablespoonful in all) — and put them into a saucepan with one and a half gills of vinegar ; reduce to one gill ; add half pint of broth, strain, thicken wLtha/VMXof half 02. of butter io6 MRS. Clarke's cookery book. Sauces. and half oz. of flour ; boil up the sauce, stirring all the time, add a few chopped herbs, pepper and salt, and serve. (3) The following is taken from " Round the Table:'' "Fry some slices of chalots, or onions, till they assume a light brown color (taking care by frequent stirring that they do not get burnt or done too much) ; add a small piece of garlic, some sweet herbs, and a mixture of equal parts of vinegar and water (or of vinegar and broth), strain and let the whole boil, then stir this mixture into a saucepan containing butter and flour, as for prepared plain melted butter ; add pepper, salt, some minced parsley, and chopped gherkins. 313. ANCHOVY SAT70B— Ingredients— About J oz. of butter, yolk of 1 fresh egg, 1 teaspoonful of anchovy sauce, cay- enne pepper and salt to taste, squares of freshly browned toast. Heat a dinner-plate until it will melt half an ounce of butter placed on it ; take the j'olk of a fresh egg, beat it with a fork into the butter, add a teaspoonful of anchovy sauce, cayenne pepper and salt to taste. Have ready some freshly-browned squares of toast, dip them into the mixture, covering both sides, and serve at once. 314. G-BILL SAUCE. — Ingredients — 1 gill of good gravy, 1 table- spoonful of mushroom catchup, 1 of French mustard, a few chopped capers, a little grated lemon peel, butter, flour, a few drops of lemon juice. Take one gill of good gravy, mix with it one tablespoonful of mushroom catchup, one of French mustard, a few chopped capers, a little grated lemon peel ; add a thickening of butter and flour and a few drops of lemon juice, simmer till quite hot, and pour over the grill, and serve. Legs of chicken and game may be treated in the same way, but in making the sauce sub- stitute a tablespoonful of chutney for the chopped capers, and instead of lemon juice add a small quantity of Chili vmegar. 315. lUlTT SA70&* — Ingredients — A quantity of mint leaves, equal quantities of wine- vinegar and water, and a small por- tion of sugar. Chop as finely as possible a quantity of mint leaves previ- ously washed ; add to these sufficient wine-vinegar and water, in equal parts, to float them, and a small quantity of powdered sugar. Let the sauce stand for an hour before serving. 316. SWJJUT SAUCE — Ingredients — 1 tablespoonful of flour, 4 tablespoonsful of water, ^ pint of boiling water, sugar or treacle to taste, 1 oz. of butter, 1 tablespoonful of lemon juice. Mix a tablespoonful of flour quite smooth in four tablespoons- ful of water, then stir into it half a pint of boiling water, sugar Sauces. mrs. Clarke's cookery book. 107 or treacle to taste ; stir over the fire until the sauce boils, when, if allowed, an ounce of butter may be added, with a tablespoonful of lemon juice. When sweetened with sugar, a little nutmeg or ground cinnamon may be used instead of lemon juice, if preferred- A tablespoonful of raspberry jam or any fruit syrup may be used to flavor the sauce, and is gener- ally much liked. 317. ZtliMOTJIiADE SATJOE— Ingredients — Chervil, chives, cap- era, parsley, cress, and a little shalot, a little French mustard, the yolks of two raw eggs, pepper and salt, olive oil, a little Chili vinegar. . Chop some chervil, chives, capers, parsley, cress, and a little shalot ; pound them in a mortar, add a little French mustard, the yolks of two raw eggs, season with pepper and salt ; add, drop by drop, good olive oil, in the proportion of two tablespoonsful to each egg : beat up the mixture, and when quite smooth add a little chili vinegar. 318. HOUSE HADISH SAITOE- One teaspoonful of made mustard, one tablespoonful of vinegar, three tablespoonsful of cream, a little salt, as much horse radish grated as will make it as thick as cream. 319. MATONITAISE SAT70B.— Ingredients— The yolks of 4 eggs, a teaspoonful of salt, salad oil, tarragon vinegar, white pepper. Carefully strain the yolks of four eggs into a basin, place it in a cool place, or, if necessary, on ice ; add a teaspoonful of salt, mix well ; then proceed to pour in, a few drops at a time, some salad oil, without ceasing to stir the mixture. When one spoonful of oil is well incorporated with the yolks of the eggs, put in, in the same manner, a teaspoonful of tarragon vinegar ; keep on adding oil and vinegar in these proportions until the sauce becomes of the consistency of very thick cream ; then add white pepper to taste, and more salt if necessary. 320. FOOZl MAIT'S SATTOE.— Ingredients— 1 good sized onion, butter, ^ pint of common stock or water, a little vinegar, a little minced parsley, pepper and salt to taste, a tablespoon- ful of flour. Mince a good-sized onion, not too finely, put it into a sauce- pan with a piece of butter equal to it in bulk. Fry till the onion assumes a light brown color, add half a pint of common stock or water and a small quantity of vinegar, pepper and salt to taste, and some minced parsley ; then stir the sauce into another saucepan, in which a tablespoonful of flour and a small piece of butter have been mixed, over the fire. Let the sauce boil up, and it is ready. io8 MRS. Clarke's cookery book. Sauces. 321. BUO'WIT SAT7CE (SenO'T-OiSd)-— Ingredients — 1 onion, small piece of garlic, 1 oz* of butter, » tomUarfol of claret, a bunch of sweet herbs, whole pepper, 2 ttunblersful of gravy stock, a tablespoonful of nonr, the flesh of 2 or 3 an- chovies. Put into a saucepan one onion finely minced, a small piece of garlic, and one ounce of butter ; when the onion begins to color add a tumblerful of claret, a faggot of sweet herbs, and some whole pepper. Let the whole boil fifteen minutes, strain and add two tumblersful of gravy stock. Melt an ounce of butter in a saucepan, add a tablespoonful of flour ; when it begins to color add the sauce, stir it, and skim it well, as it gently simmers, for five or ten minutes. Take the flesh of two or three anchovies, pound it in a mortar with half an ounce of butter, pass the whole through a fine sieve, and stir it into the sauce at the last moment. 322. A OHBAP BROWN SATJOB.— Ingredients— l pint of brown stock, IJ oz. of flour, 2 oz. butter, 4 mushrooms, salt and pepper. Put the butter into a stewpan and put it on the fire to melt ; wash the mushrooms in cold water, cut off the stalks and peel them ; when the butter is melted stir in the flour and mix to a smooth paste ; then add the stock and mushrooms, and stir the sauce smoothly until it boils and thickens ; then re- move the stewpan to the back of the stove, and let it simmer gently for eight or ten minutes ; season with pepper and salt ; be careful to skim off the butter as it rises to the top of the sauce. Should the sauce be not brown enough, a teaspoonful of caramel might be stirred into it ; strain and serve. 323. CHAITBEIIIIY SA170E- — Ingredients — 1 qt. of ripe cran- be tries, granulated sugar, a teacupful of water. Wash the berries, and carefully pick them, then put them into a stewpan with the above quantity of water; allow them to stew very slowly, stirring occasionally. They require about an hour and a half to cook ; when done sweeten with sugar, put into a mould, and when cold it is ready to serve. 324. PEACH SAUCE. — Ingredients — Peaches, water, sugar. Take a quart of dried peaches and soak in water four hours, wash them, drain, and put in saucepan with enough water to cover them ; when they break in pieces, pulp them, and sweeten to taste with white sugar. 325. PLTJM PXTDDING- SATTOE— Ingredients— 1 glass brandy, 1 glass Maderia, 2 oz. butter, pounded sugar to taste. Put the sugar into a basin with part of the brandy and but- ter, stand this in front of the stove until warm, and the butter Sauces. * mrs. clarke's cookery book. 109 and sugar are melted ; then add the Maderia and remainder of brandy. Pour over pudding, or serve in a sauce boat. 326. ONIOIT SAirOE (BrOWa).— Ingredients— 2 oz. of butter, rather more than ^ a pint of rich gravy, 6 large onions, pep- per and salt to taste. Put into your stewpan, the onions, sliced, fry them of a light brown color, with the two ounces of butter ; keep them stirred well to prevent them turning black ; as soon as they are of a nice color, pour over the gravy, and simmer gently until tender ; skim off all fat, add seasoning and rub the whole through a sieve ; then put in a saucepan and when it boils, serve. If a high flavor is wanted a small quantity of port wine or mushroom catchup may be added. ?27. ROTJX (Brown, a thickening for soups and gravies).— Ingi-edients — 6 oz. of butter, 9 oz. of flour. Melt the butter slowly over the fire, and dredge in very slowly the flour, stirring all the time, and when it turns a light brown color it is done, and can be put aside into ajar ready for use. It will keep good for some time. 328. EOTJZ CWMte. for thickening white sauces). Proceed as in last receipt, but do not keep it on the fire so long, and take care not to let it color. 329. SATJOB HOLLANDAIS.— Ingredients— About \ a tea- cupful of vinegar, bruised peppercorns, bay leaves, salt, 5 or 6 eggs, water, a small handful of the best flour, butter, | pt. of whipped cream. Put about half a teacupful of vinegar mto a saucepan with some bruised peppercorns, bay leaves, and salt. Set the sauce- pan on the fire to simmer till the vinegar is almost dried up. Then beat theyolksof fiveorsixeggs into it, beatthemup alittle and for economy a little water maybe added, and a small hand- ful of the best flour. Continue to stir with a whisk, adding a lump of butter about two inches square. Put it to simmer op the fire, watching it and stirring all the time, but not letting it boil. After six or ten minutes remove it, and place it in a bain Marie. Then add in small lumps the best part of a pound of butter, stirring well. Put it back on the fire, but it must not boil. Strain this through a tammy. Stir in about a quarter of a pint of whipped cream. 330. TOMATO SATTOE.— Ingredients- 10 lb. ripe tomatoes, 1 pint best brown vinegar, 2,oz. salt, \ oz. cloves, 1 oz. allspice, \ lb. white sugar, 1 oz. garlic, \ oz, black pepper, \ oz. cayenne pepper. Wipe the tomatoes clean, and boil or bake till soft ; then strain and rub through a sieve that will retain the seeds and no MRS. CLARKE'S COOKERY BOOK. SaUCES. skins. Boil the juice for an hour, then add the above ingredi- ents (all the spices must be ground). Boil all together for a sufficient time, which may be known by the absence of any watery particle, and by the whole becoming a smooth mass ; five hours will generally suffice. Bottle without straining into perfectly dry bottles, and cork securely when cold. The garlic must be peeled. The proportions of spice may be varied ac- cording to taste. 331. TABTAHE SAUCE- — Ingredients — Yolk of 1 egg, 1 pinch of salt, a small pinch of pepper, 4 oz. of oil, vinegar, 1 table- spoonful of dry mustard, ^ oz. of shalots, ^ oz. of gherkins, 1 tablespoonful of ravigote (chervil, tarragon, and burnet chopped), 1 teaspoonful of Chili vinegar, or one small pinch of cayenne pepper. Put in a small basin the yolk of one egg well freed from white, one pinch of salt, and a small pinch of pepper ; stir with a wooden spoon, and pour in (by drops at first, then by teaspoon- fuls) about four ounces of oil, being careful to mix the oil well before adding any more ; at every eighth teaspoonful of oil add one teaspoonful of vinegar, till all the oil is used ; then add one tablespoonful of dry mustard, three shalots (say yi ounce) chopped fine and well washed, six gherkins (say \ ounce) also chopped fine, one tablespoonful of ravigote (chervil, tarragon, and burnet, chopped), one teaspoonful of Chili vinegar, or one small pinch of cayenne pepper ; mix all together. 332. OYSTER SAUCE- — Ingredienta^Oysters, butter, a little flour, milk, blade of mace, bay leaf, pepper and salt to taste, a little cayenne, a few drops of lemon juice. Parboil the oysters in their own liquor, beard them, and re- serve all the liquor. Melt a piece of butter in a saucepan, add a little flour, the oyster liquor, and enough milk to make as much sauce as is wanted. Put in a blade of mace and a bay leaf tied together, pepper and salt to taste, and the least bit of cayenne. Let the sauce boil, add the oysters, and as soon as they are quite hot remove the mace and bay leaf, stir in a few drops of lemon juice, and serve. 333. "WOIIOESTER SAUCE.— Ingredients— Two tablespoonsful Indian soy, two ditto walnut catchup, one dessertspoonful of salt, one teaspoonful cayenne pepper, one nutmeg (sliced tliin), one dozen cloves, ^ oz. root ginger pounded, a little lemon peel, a small head of garlic divided into cloves, one pint vin- egar, 3 oz. lump sugar. Dissolve the sugar in a little of the vinegar over the fire, add the other ingredients ; put all into a wide-necked bottle. It should stand for a month before using, and is better if shakea Sauces. mrs. clarke's cookery book. in every day. At the end of the month pour off clear into bottles. It is well to make a quart or three pints at a time. 334. BREAD SAT70B (to serve with Poultry or Gaxxie).— Ingredients — giblets, f lb. of stale bread, an onion, 10 whole peppers, a blade of mace, a little salt, 2 tablespoonsful of cream, a jHnt of water. Put the giblets into a pint of water, add the on4on, pepper, mace, salt. Allow it to simmer for an hour, then strain the liquor over the bread crumbs. Cover the stewpan and let it stand on the stove for an hour (do not allow it to boil), then beat the sauce up with a fork until it is nice and smooth. Allow it to boil five minutes, stirring well until it is thick, then add cream and serve hot. 335. SWEET SAT70E FOR VEITISON-— Ingredients— a glass of port wine, about half a tumbler of red currant jelly. Put the above ingredients into a stewpan and allow them to melt slowly, do not boil. When melted it is ready to serve. 336. CAPER SAT7CE. — Ingredients— 2 oz. of butter, a table- spoonful of flour, a pint of boiling stock, pepper and salt, Worcester sauce, capers. Put two oz. of butter and a tablespoonful of flour into a sauce- pan ; stir the mixture on the fire until it acquires a brown color; add rather less than a pint of boiling stock, free from fat ; season with pepper, salt, and a little Worcester sauce. W hen the sauce boils throw in plenty of capers ; let it boil once more, and it is ready. STOCKS. 337. COIOIOIT STOCE. Take all the bones of joints, etc., that are available, carcases and bones of poultry and game (not high), chop them all into convenient pieces and put them into a saucepan together with any scraps of meat, cooked or uncooked, resulting from rem- nants, the trimming of cutlets, etc. Add a couple of carrots, one onion, a bunch of parsley, one bay leaf, a small sprig of thyme, and one of marjoram ; salt to taste, a small quantity of white pepper and allspice mixed, and two or three cloves. Fill the saucepan with cold water until it covers the contents by one inch, itnd set it on the fire to boil slowly for about four hours ; strain the liquor through a cloth into a basin and when cold, the cake of fat on the top being removed, the stock will be fit for use. 338. GRAVY STOCK. Place a layer of slices of onion in a saucepan holding a gallon, over this a layer of fat bacon, and over all about two pounds of shin of beef chopped in small pieces ; one pint of common stock or even water, being poured on the whole, set the saucepan on the fire for one hour, until the liquor is al- most evaporated — what is called reduced to a "glaze" — then add sufificient cold common stock or cold water to cover con- tents of the saucepan, and two or three cairots cut in slices, one leek, a head of celery (when in season), or some celery seed, a handful of parsley, half a clove of garlic, a sprig of marjoram and one of thyme, a bay leaf, four or five cloves, white pepper and salt to taste. After boiling for about three hours strain off t'he liqour, and, being absolutely freed from fat, it is ready for use. 339. VEAL STOCK. Toss a couple of onions, sliced, and one pound of lean veal cut in pieces in a saucepan with some butter until they assume a light color, then add half a pound of ham chopped up small, and moisten with a pint of common stock cold and perfectly free from fat. Let the liquor reduce almost to a " glaze " — then add two quarts of cold common stock, a knuckle of veal, or two calves' feet, a couple of carrots, head of celery, parsley, 112 Stocks. mrs. Clarke's cookery book. 113 bay leaf, thyme, mace, pepper and salt, all in due proportion. Alter boiling two or three hours strain free from fat and it is ready. 340. WHITE STOOE. Put a knuckle of veal, or two calves' feet, together with an old fowl or a rabbit, and a piece of ham about half pound, all cut up in small pieces, into a saucepan with sufficient water to cover the contents; the stock should be carefully skimmed as it gradually becomes heated, then put in two carrots, a head of celery, two onions and a bunch of parsley, together with two bay leaves, a sprig of thyme, mace, cloves, pepper and salt to taste, and leave the whole to boil from three to four hours, when it should be strained and freed from fat. 341. FISH STOOZ. Take a couple of pounds of any kind of fish, such as floun- ders, small eels, or the trimmings of soles that have been fillet- ed ; pack them into a saucepan, with a head of parsley, in- cluding the root, a head of celery, two blades of mace, a few cloves, some white pepper and salt to taste, and a bay leaf. Put in as much cold water as will cover the contents of the saucepan^ set it to simmer gently for a couple of hours, then strain off the liquor, and it is ready. VEGETABLES. OBSERVATIONS. Talce care to purchase them perfectly fresh, as this is their chief value and excellence. The middle-sized are preferable to the larger or smaller ; they are more tender, juicy, and are better flavored. Peas and potatoes are seldom worth eating before midsummer. Salads, greens, roots, when first gathered are firm and have a fragrant freshness. Vegetables should be carefully cleaned from insects, and nicely washed. Boil them in plenty of water, and drain them the moment they are done enough. If overboiled, they lose their beauty and crispness. Bad cooks sometimes dress them with meat, which is wrong, except carrots with boiling beef. To boil vegetables green, be sure the water boils when you put ihem in. Make them boil very fast. Don't cover, but watch them ; and if the water has not slackened, you may be sure they are done when they begin to sink. Then take them out immediately or the color will change. Hard water, especially if chalybeate, spoils the color of such vege- tables as sho«ld be gieen. To boil them green in hard water, put a teaspoonful of salt of wormwood into the water when it boils, before the ve- getables are put in. 342. VEGETABLE 1)ZAP.E0W (to Boil or Stev). This excellent vegetaoie may be boiled as asparagus. When boiled, divide it lengthways into two. and serve it upon a toast accompanied by melted butter ; or when nearly boiled, divide it as above, and stew gently in gravy like cucumbers. Care should be taken to choose young ones not exceeding six inches in length. 343. SFINACH. CarefoUy wash and pick. When that is done, throw it into a saucepan that will just hold it, sprinkle it with a little salt, and cover close. The pan must be set on the fire; and well "4 Vegetables, mrs. clarke^ cookery book. 115 shaken. AVhen done, beat the spinach well with a small piece of butter; it must come to tabl« pretty dry, and looks well if pressed into a tin mould in the form of a large leaf, which is sold at the tinshops. A spoonful of cream is an improvement. 344. SPIITAOH- — Ingredients — Spinach, butter, pepper and salt, boiled eggs. Wash and pick your spinach very carefully ; drop into boil- ing water and cook fifteen minutes. Drain thoroughly through a cullender, then chop quite fine. Return to the stove, add one tablespoonful of butter, pepper and salt to taste ; put in a vege- table dish and garnish with hard-boiled eggs. 345. POTATOES (to Boil). Put them on the fire, without paring them, in cold water ; let them half boil, then throw in some salt and a pint of cold water, and allow to boil again until almost done. Pour off the water and put a clean cloth over them, and then the saucepan cover, and set them by the fire to steam till ready. Many persons prefer steamers. Potatoes look best when the skin is peeled, not cut. Do new potatoes the same, but be careful they are taken off in time, or they will be watery. Before dressing, rub off the skin with a cloth, salt, and then wash. 346. POTATOES (to Broil). Parboil, then slice and broil them. Or parboil and then set them on the gridiron over a very slow fire, and when thor- oughly done send them up with their skins on. This last way is practised in many Irish families. 347. POTATOES (to Roast). Half boil, take off the thin peel, and roast them of a beauti- ful brown. 348. POTATOES (to Pry). Take the skin off raw potatoes, slice and fry them, either in butter or thin batter. 349. POTATOES (to Mash). Boil the potatoes, peel them, and break them to paste ; then to two po^Inds of them add a quarter of a pint of milk, a little salt, and two ounces of butter, and stir it all well over the fire. Either serve them in this manner, or place them on the dish in a form, and then brown the top with a salamander, or in scallops. 350. POTATOBS (Stuffod). — Ingredients — 5 medium-sized pota- toes, J oz. of butter, 1 tablespoonful of grated cheese, pepper, Bidt, aud the yolk of 1 egg. For these take five of medium size, bako in their skins, and ii6 MRS. Clarke's COOKERY BOOK. Veget->bles. when done cut off a small slice from one end, scoop out the inside, and rub through a wire sieve. Add to it half an ounce of butter, one tablespoonful of grated cheese, pepper, salt, and the yolk of an egg. Mix well, refill the skins, fit on the slices which were cut off, and put into the oven again for ten minutes before serving. 351. LYONNAISE POTATOES-— Ingredients— A lump of but- ter, a small onion, cold boiled potatoes, a littls parsley. Into a saucepan put a large lump of butter and a small onion finely chopped, and when the onion is fried to an amber color, throw in slices of cold boiled potatoes, which must be thor- oughly stirred until they are turning brown : at this moment put in a spoonful of finely chopped parsley, and as soon as it is cooked drain through a cullender, so that the potatoes retain the moisture of the butter and many particles of parsley. 352. SAHATO&A POTATOES^ — Ingredient* — Potatoes, boiling lard and salt. • Peel, and slice on a slaw-cutter into cold water, wash thor- oughly and drain ; spread between the folds of a clean cloth, rub and pat until dry. Fry a few at a time in boiling lard, salt as you take them out. Saratoga potatoes are often eaten cold. They can be prepared three or four hours before needed, and if kept in a warm place they will be crisp and nice. 353. BERMUDA POTATOES (fried.).— Ingredients— 2 oz. of butter, parsley, salt and pepper, a cup of milk, tablespoonful of flour. Slice the potatoes and put them into boiling water ; cook until tender ; remove and put them into a saucepan with two ounces of butter, chopped parsley, salt and pepper and a cup of milk ; cook all together and thicken with a tablespoonful of flour stirred in cold water. 354. POTATOES (SauteeS au Beurro).—Ingredients— Butter, salt. Cut with a vegetable cutter into small balls about the size of a marble ; put them in a stewpan with plenty of butter and a good sprinkling of salt ; keep the saucepan covered, and shake it occasionally until they are quite done, which will be in about an hour. 355 POTATOES (Stewed)-— Ingredients— Milk, 1 pint, a table- spoonful of flour. Peel and cut into small uniform pieces as many potatoes as may be needed. Have ready enough boiling water (slightly salted) to cover them ; boil until done. Skim them out of the water into a dish and pour milk gravy over them (made of a \'^EGETABLES. MRS. CLARKE's COOKERY BOOK. II7 pint of boiled milk, into which has been stirred a tablespoonful of flour previously dissolved in a little cold milk). Cold boiled potatoes can be served in the same way. 356. POTATO BALLS- — Ingredients — i large potatoes, 2 table- spoonsful of butter, a pinoh of salt, a little pepper, 1 table - spoonful of cream, 2 eggs, boiling lard. Four large mealy potatoes, cold ; mash them in a pan with two tablespoonfuls of melted butter, a pinch of salt, a little pepper, one tablespoonful of cream and the beaten yolk of one egg ; rub it together for about five minutes, or until very smooth ; shape the mixture into balls about the size of a wal- nut or small rolls, dip them into an egg well beaten and then into the finest sifted bread crumbs ; fry them in boiling lard. 357. POTATOES (Escallopod). — Ingredients — Cream, a large piece of butter, a little salt. Having boiled, beat them fine in a bowl, with cream, and a large piece of butter, and a little salt. Put them into escallop shells, make them smooth on the top, score with a knife, and lay thin slices of butter on the tops of them. Then put them into an oven to brown. 358. POTATO OSIPS>— Ingredient! — Boiling lard and salt. Peel a raw potato as apples are peeled, let the parings be as nearly as possible the same thickness, and let them be as long as possible. Dry them thoroughly in a cloth, put them in the frying basket, and plunge it into boiling hot lard. When the chips are a golden color drain them well in front of the fire, sprinkle fine salt over them. 359. POTATO GAZE* — Ingredients — Potatoes, flour and lard. Take cold mashed potatoes, and form into flat cakes, flour and fry in lard until they are a golden brown. 360. BWJJUUT POTATOES (Eoast). Wash, wipe, and roast Serve in their jackets. 361. STITEET POTATOES (Boiled). Wash them, plunge into cold water, (no salt) boil till tender, drain, and put to dry for five minutes. Peel before serving. 362. S^TTEET POTATOES (Pried).— Ingredients— lard or drip- ping. Take cold boiled potatoes, slice and fiy in dripping or lard until of a golden brown. 363. OABBA&E (Boiled).— Ingredients— To half a gallon of water a tablespoonfnl of salt, and a small piece of soda. ?ick off the outside leaves, cot off as much of the stalk as ii8 MRS. Clarke's COOKERY BOOK. Vegetables. possible, cut across the end of the stalk twice. Wash well in cold water, drain and plunge into boiling water, in which the above proportions of salt and soda have been added ; boil with- out cover. Take up directly after they are done, drain, dish and serve. 364. OABBA&E (a la Cauliflower)- — ingredients— Butter, salt, i a cup of cream. Cut the cabbage fine as for slaw ; put it into a stewpan, cover with water and keep closely covered ; when tender, drain off the water ; put in a small piece of butter with a little salt, one half a cup of cream, or one cup of milk. Leave on the stove a few minutes before serving. 865. PAROI (or Stuffed Oabljage).— ingredients— Veal stuf- fing, slices of sausage meat, gravy. Cook the cabbage in salt and water sufficiently to open the leaves, and insert between them layers of ordinary veal stuffing, slices of sausage meat, then tie it securely round with thread to prevent the meat falling out. Replace in the stewpan, and cook briskly at first, then simmer till completely tender ; serve in the same manner as ragout — that is to say, with a little gravy poured over the whole. In winter roast chestnuts hidden in the centre are sometimes added, when it is termed " Chou en surprise." 366. EIT HAGOTTT- — Ingredients — Clarified fat, small pieces of bacon or ham, pepper and salt, a little stock or water. Soak a fresh fair-sized cabbage for ten minutes in strong salt and water, then take it out and drain carefully ; put some clarified fat into a clean stewpan, and some small pieces of bacon or ham ; lay half the cabbage on the top (either whole- leaved or cut up into large pieces, whichever is preferable), some more fat, and pepper and salt to taste, remembering that the bacon or ham will add to the saltness ; place the other half of the cabbage on the top, and pour in a little stock (water can be used in default of stock, but the latter is by far the best), just enough to cover the ingredients. Cook briskly at first, then withdraw to the side, and keep it simmering for a considerable time. When it is thoroughly done, pour off the liquid, and set aside. Place the cabbage in the centre of a heated dish, as much raised as possible, and, having skimmed off the fat from the liquor, pour it over the vegetable, and serve. 376. A %--^ CHIESl^E- — Ingredients— 1 oz. of butter, salt, white pepper, spoonful of flour, i pt. of cream, fried croutons. For this entrde, which is very delicate if carefully prepared, it is necessary to choose a cabbage as firm and white at. pos- sible. Throw the vegetable into boiling water with Eome salt, Vegetables, mrs. clarke's cookery book. 119 aod boil till it is almost done, but not quite tender ; take it out, and drain it thoroughly from all moisture ; then cut it up lengthwise into several pieces ; melt about an ounce of butter in a stewpan ; the quantity of butter must be regulated by the size of the cabbage ; sufficient must be used to make a rich sauce. Add salt, white pepper to avoid any discoloration, and a spoonful of flour ; then put in the cream, according to desire, in any case not less than a quarter of a pirtt. Lay in the pieces of cabbage, and finish cooking in the sauce until per- fectly tender. Arrange symmetrically on the dish, and place some fried croutons round. 368. OHOTX ROUGE EN QUARTIERS.-Ingredients-l or 2 well grown red cabbages, clarified butter, pepper and salt, bacon, stock, Espagnole or brown sauce. Take one or two well- grown red cabbages, according to the size required for your dish ; cut each vegetable into four quarters lengthways, and throw them into boiling water for one quarter of an hour ; then take them out carefully and drain well. Put some clarified fat into a stewpan, and lay in the quarters of cabbage ; season with pepper and salt, and cover completely with slices of bacon, cut very thin, and moisten with stock. When done, take them out carefully, and press each quarter into a shape — either a round, heart, diamond,, or in the form of cutlets, which is always a successful shape. Arrange artistically on a heated dish, and pour over the whole some Espagnole or brown sauce. 369. ATJZ POMMES.— Ingredients — 1 red cabbage, 3 or 4 moder- ate sized apples, butter, salt, pepper, walnut, 3 or 4 cloves, 1 dessert spoonful of vinegar, the same quantity of red currant jelly, flour for thickening sauce. Put a red cabbage into a saucepan, having previously washed it well ; just cover it with water ; peel, halve, and core three or four moderate-sized apples, and add them to the cabbage with a piece of butter about the size of a walnut, salt, pepper, and three or four cloves. Cook very gently over a slow fire for three hours. When ready to be served, add one dessert spoonful of vinegar, the same quantity of red currant jelly, and sufficient fiour to thicken the sauce. Pour over and send to table. 371. MAHllTE-— Ingredients— A large red cabbage,'pepper, salt, wine-glass of white wine vinegar, and the same quantity of water, 1 oz. of butter, brown gravy. Take a large red cabbage and cut it into four pieces, first taking away the outside leaves and hard piece of stem ; then take each piece separately and mince it in strips as fine as ver- micelli, commencing at the head of the piece, and finishing at I30 MRS. CLARKE'S CX)OKERY BOOK. VEGETABLES. the stem end. Throw it all into boiling salt and water for ten minutes, drain, acd place in a terrine or lr>w-rimmed earthen jar. Season with pepper and salt, pour on a vvuie glassful ( f white wine vinegar, and the same quantity of water ; leave ii for fully threa hours, then press it well to extract the juice ; melt one ounce of butter in a stewpan, add the cabbage, and pour on some brown gravy. Cook very gently, indeed, until the vegetable is thoroughly done. There is a pleasant acid flavor about this entree, which should be eaten after any rich lish, such as salmon, shad, or eels. 370. USD OASSA&E (to Stev).— Ingredients — a email red cab- bage, pepper, salt, butter, 2 or 3 spoonfuls of vinegar. Slice a small, or half a large red cabbage, wash and put it into a saucepan with pepper, salt, no water but what hangs about it, with a piece of butter. Stew till quite tender ; and when going to serve, add two or three spoonfuls of vinegar, and give one boil over the fire. Serve it for cold meat, or with sausages on it. 372. TOMATOES (StOTred)- — Ingredients — Tomatoes, gravy, cream and arrowroot. Arrange them in a single layer and pour over them as much gravy as will cover half their height. Stew very gently until the under sides are done, then turn and finish them ; thicken the gravy with cream and arrowroot and serve it round them ; the tomatoes may have some forcemeat put in the centre of each. 373. TOMATOES (Baked,)- — Ingredients — half a dozen tomatoes, bread-crumbs, pepper and salt, butter. Cut half a dozen tomatoes in halves, remove the pips, and fill the insides with a mixture of bread-crumbs, pepper, and salt in due proportions ; place a small piece of butter on each half tomato, and lay them close together in a well but- tered tin ; bake in a slow oven about half an hour, and serve. They may be eaten hot or cold. 374. TOMATOES (Stuffed)- — Ingredients — Tomatoes, shallot, butter, 2 parts bread-crumbs, 1 part ham, parsley, sweet herbs, pepper and salt to taste, toast. Dip some tomatoes in hot water, peel them, cut them in half, and remove the pips ; rub a baking sheet with shallot, butter it well, and lay the tomatoes in it, filling each half with the following composition : Two parts bread-crumbs, one part ham finely minced, and, according to taste, parsley and sweet herbs also finely minced, and pepper and salt. Put a small piece of butter on each half tomato, and bake them a quarter of an hour ; have ready some round pieces of buttered toast, on each of these put a half tomato, and serve. Vegetables, mrs. clarke's cookery book. 375. TOMATOES ("with Macaroni) (l).— ingredients — Small quantity of tomatoes, butter, pepper, salt, a bay leaf and some thyme, a few spoonfuls of either stock or gravy, mac- aroni. Take a quantity of tomatoes, cut them up, and remove from each the pips and watery substance it contains ; put them into a saucepan with a small piece of butter, pepper, salt, a bay leaf, and some thyme ; add a few spoonfuls of either stock or gravy; keep stirring on the fire until they are reduced tc^ a pulp, pass them through a hair sieve, and dress the macaroni with this sauce and plenty of Parmesan cheese freshly grated. 376. TOMATOES ("with Macaroni) (2).— Ingredients— Toma- toes, clove of garlic, a few sprigs of thyme, marjoram, basil, parsley, whole pepper, salt to taste, and macaroni. Cut up a quantity of tomatoes, put them into a saucepan containing a little water, with a clove of garlic and a few sprigs of thyme, marjoram, basil, and parsley, with whole pep- per and salt to taste. When quite done turn them out on a hair sieve and throw away the water that drams from them, th, .1 pass them through the sieve ; warm the pulp thus ob- tained in a saucepan with a piece of butter, and use this sauce to dress the macaroni, as above. 377. TOMATO FIE- — Ingredients — Cold mutton or pork, a few slices of potatoes, onions, tomatoes, crust, stock or water. Cold pork or mutton, a few slices of potatoes and onions, cover with sliced tomatoes, adJ a little stock or water, make a short crust and bake. 378. TOMATOES (an G-ratin). — Ingredients — Tomatoes, garlic, butter, two parts bread-crumbs, one part mushrooms, parsley, pepper and salt. Dip the tomatoes in hot water, and peel them ; cut them in half, and remove the pips ; rub a baking tin with garlic, butter it, lay the tomatoes in side by side, and fill one half with the following composition : Two parts bread-crumbs, one part mushrooms finely minced, a little parsley chopped fine; pep- per and salt to taste ; put a small piece of butter on each. Bake for ten or fifteen minutes, and serve. 379. TOMATO FRITTEHS.— Ingredients- 1 quart of stewed tomatoes, 1 egg, 1 small teaspoonful of soda, flour, lard. Use one quart of stewed tomatoes, one egg, one small tea- spoonful of soda ; stir in flour enough to make a batter like that for griddle cakes. Have some lard, very hot, on the stove ; drop the batter in, a spoonful at a time, and fry. 122 MRS. Clarke's COOKERY BOOK. Vegetables. 380. TOMATOES (Broiled). — Ingredients — Some large, fresh tomatoes, butter, pepper, and salt, a small portion of sugar, an eggspoonful of made mustard. In buying tomatoes for broiling, be careful to select large and fresh ones. Do not pare them. Slice in pieces abciut half an inch thick, and broil them for a few minutes upon a grid- iron ; while they are "broiling prepare some hot butter in a cup, seasoning with pepper, salt, an eggspoonful of made mustard, %nd a little sugar ; when the tomatoes are finished dip each piece into this, and then dish (the dish must be hot). If any of the seasoning remains, heat to the point of boiling and pour over the dish ; serve immediately. This is a very nice dish if cooked well. 381. TOMATOES (Ra-w). Pare them with a sharp knife, slice them neatly and place on a dish ; sprinkle with pepper and salt, and pour over a little vinegar. Place this in the refrigerator until it is needed. Note : This dish will be much improved by stirring a piece of ice about in the dressing before pouring over the tomatoes. 382. BEET ROOTS. Beet roots make a very pleasant addition to winter salad> of which they may agreeably form a full half, instead of being only used to ornament it. This root is cooling, and very whole- some. It is extremely good boiled, and sliced with a small quantity of onion ; or stewed with whole onious, large or small, as follows : — Boil the beet tender with the skin on, slice it into a stewpan with a little broth, and a spoonful of vinegar ; simmer till the gravy is tinged with the color, then put it into a small dish, and make a round of the button onions, first boiled till tender, take off the skin just before serving, and mind they are quite hot and clear. Or roast three large onions, and i)eel ofif the outer skins till they look clear, and serve the beet-root stewed round them. If the beet root is in the least broken before dressed, it parts with its color, and looks ill. 383. ONIONS (Boiled). Skin them thoroughly. Put them to boil ; when they have boiled a lew minutes, pour off the water and add clean cold water, and then set them to boil again. Pour this away and add more cold water, when they may boil till done. This will make them white and clear, and very mild in flavor. After they are done, pour ofT all the water, and dress with a little cream, salt, and pepper to taste. Vegetables, mrs. clarke's cookery book. 123 384. SPANISH OITIOITS (a la Grecque).— ingredients— Onions, butter, salt, pepper. Peel off the very outer skins, cut off the pointed ends like a cigar, put them in a deep dish, and put a piece of butter and a little salt and pepper on the place where the point has been cut off, cover them with a plate or dish, and let them bake for not less than three hours. They will throw out a delicious gravy. 385. SPANISH ONIONS (BakecL).-Ingredients-4 or 5 Spanish onions, butter, salt and water. Salt a saucepanful of boiling watfer slightly, put the onions into this, leaving the skins on, and let them boil sharply for about an hour. When they are done, take them out, wipe them, and cover each in a piece of brown paper, bake in the oven for two hours. Add butter, pepper, and salt to taste, and serve in their skins. 386. SPANISH ONIONS. (Ste wed). -Ingredients-5 or 6 me- dium-sized Spanish onions, 1 pint of broth or gravy. In paring the onions be careful not to cut off too much of the tops and ends. Put them into a large saucepan (avoid placing one on top of the other). Add the broth or gravy, and allow it to simmer gently until the onions are quite tender, then dish them, pour thegravy over them, and serve quickly. 387. ONIONS (Burnt, for Gravies).— Ingredients— Half lb. of onions, 1 glass of water, 8 oz. of moist sugar, f pt. of vinegar. Peel and mince the onion finelv, and put into an iron stew- pan, and add the water ; allow to boil seven minutes. Then put in the sugar, and allow to simmer until the mixture is nearly black and begins to smoke. Have ready the vinegar boiling hot, and strain the liquor slowly into it, stirring with a wooden spoon until it is thoroughly mixed ; set aside to cool, when ready, bottle for use. 388. ONIONS (Stuffed). — Ingredients — Very large Spanish onions, cold fat pork or bacon, bread-crumbs, pepper, salt, mace, 10 spoonfuls of cream or milk, a well-beaten egg, but- ter, juice of half a lemon, trowned flour, milk. Wash and skin very large Spanish onions. Lay in cold wa- ter an hour. Parboil in boiling water half an hour. Drain, and while hot extract their hearts, taking care not to break the out- side layers. Chop the inside thus obtained very fine, with a little cold fat pork or bacon. Add bread-crumbs, pepper, salt, mace, and wet with a spoonful or two of cream (or milk in de- fault of cream). Bind with a well beaten egg, and work into a smooth paste. Stuff the onions with this ; put into a dripping pan with a very little hot water, and simmer in the oven for an 124 MRS. Clarke's cookery book. Vegetables. hour, basting often with butter melted. When done, take the onions up carefully, and arrange the open tnds upwards in a vegetable dish. Add to the gravy in the dripping pan the juice of half a lemon, four tablespoonfuls of cream or milk, and a little browned flour wet with cold milk. Boil up once, and pour over the onions. 3S9. ACT73E^00MS. The cook should be well acquainted with the dif- ferent sorts of things called by this name by ignorant people, as the deaths of many persons have been caused by carelessly using the poisonous kinds. The eatable mushrooms first appear very small and of a round form on a very small stalk. They grow very fast, and the upper part and stalk are white. As the size increases, the under part gradually opens and shows a fringy fur of a very fine salmon color which con- tinues more or less till the mushroom has been picked, when it turns to a brown. The skin can be more easily peeled from the real mushroom than the poisonous kind. A good test is to sprinkle a little salt on the spongy part or gills of the sample to be tried ; if they turn black they are wholesome, if yellow they are poisonous. Give the salt a little time to act, before you decide as to their quality. 390. Do. (Ste'^ed). — Ingredients — Mushrooms, salt, butter and browned flour. Gather those that have red gills ; cut off that part of the stem which grew in the earth ; wash, and take the skin from the top ; put them in a stew-pan, with some salt ; stew them till tender ; thicken with a spoonful of butter and browned flour. 391. DO- (Broiled)- — Ingredients — Mushrooms, salt, pepper, butter. Prepare them as directed for stewing. Broil them on a griddle ; and when done, sprinkle salt and pepper on the gills, and put a little butter on them. 392. DO- (Baked). — Ingredients — 18 or 20 mushroom-flaps, pepper and butter to taste. Pare the top and cut off part of the stalk, wipe them care- fully with a piece of flannel or cloth and a little fine salt. Then put them into a baking dish and put a piece of butter on each mushroom. Sprinkle with pepper to taste and bake for twenty minutes or half an hour. When done serve on a hot dish with the gravy poured over the mushrooms. 393. DO- (a la Oreme). — ingredients— Mushrooms, butter, salt, nutmeg, a bunch of herbs, yolk of one egg, some good cream. Cut the mushrooms in pieces, and toss them over a brisk fire in butter seasoned with salt, a very litle nutmeg, and a bunch of Vegetables, mrs. clarkx's cooksrt book. 125 herbs. When they are done enough, and the butter nearly all wasted away, take out the herbs, add the yolk of an egg beat- en up in some good cream; make very hot and serve. 394. MUSHROOlffiS (B^OUt of). —Ingredients — Mushrooms, melted lard or butter, salt, pepper, minced parsley, broth, a spoonftil of cullis, a squeese 01 lemon jmce. Skin and cut the mushrooms in slices, toss them in melted lard or butter, seasoned with salt, pepper, and minced parsley ; moisten with broth and a spoonful of cullis. Just before serv- ing add a squeeze of lemon juice. 395. DO- (SSSence of)- — ingredients — Mushrooms, salt. Sprinkle a little salt over flap or button mushrooms. Allow them to stand three hours. Mash them, and the following day strain off the liquor that will flow from them. Put in stewpan, and boil till it is reduced one half. It will not keep very long, but it is a delicate relish. 396. DO- (PCWdor). — Ingredients — Half a peck of large mushrooms, 2 teaspoonfuls of white pepper, one quarter oz. of pounded mace, 2 onions, a dozen cloves. Pare and wipe the mushrooms, be careful that no grit or dirt adheres to thefli ; remove the black fur ; put into stew- pan without water ; add ingredients and shake over a clear fire, till the liquor is evaporated. Under no consideration allow them to burn. Place upon tins, and dry in a slow oven. Then proceed to pound it into a fine powder. Have ready some perfectly dry small bottles, and put the powder in them. Cork and seal and keep in a dry place. This is a splendid sub- stitute for mushrooms, when they are not in season. 397. PARSinPS. Boil, mash, season with butter, pepper and salt, make into little cakes ; roll in flour and brown in hot lard. They are very nice cooked in this manner. 398. Do- (American Fashion). Scrape and boil some parsnips, then cut each lengthwise in four, and fry them very brown, and dish in pairs. There is no vegetable so nourishing as parsnip, and when done in this way is very nutritious. 899. Do- (Butterod.).— Ingredients— Parsnips, butter, pepper, salt, chopped parsley. Boil the parsnips tender and scrape ; slice lengthwise. Put three tablespoonfuls of butter into a saucepan, with pepper, salt, and a little chopped parsley. When heated put in the paraaipis. Shake and turn until mixture boils, then lay the 126 MRS. Clarke's cookery book. Vegetables. parsnips in order upon a dish, and pour the butter over them and serve. 400. PAHSITIPS (Mashed).— Ingredients— Parsnips, 3 dessert spoonfuls of cream, butter the size of an egg, pepper, salt. Boil and scrape the parsnips. Mash with potato beetle* remove the fibres, add the above ingredients, place in sauce- pan, heat to boiling, and serve in the form of a mound on a hot dish. 401. DO- (Priefli)- — ingredients — Parsnips, flour, dripping, pepper. Boil until tender, scrape and cut into pieces (lengthwise), dip in flour and fry in boiling dripping, browning both sides. Drian, first on sieve, then on blotting paper, pepper to taste, and serve very hot. 402. Do. (FlicaSSSd). — ingredients — Parsnips, milk, white sauce, 2 spoonfuls of broth, apiece of mace, 1 half cupful of cream, butter, flour, pepper and salt. Scrape them ; boil in milk till they are soft ; then cut them lengthwise into pieces two or three inches long, and simmer in a white sauce, made of two spoonfuls of broth, a piece of mace, one-half cupful of cream, a piece of butter, and some flour, pepper and salt. 403. OtrOUMBERS (to Dress). — Ingredients— Half a teacupful of vinegar, 3 tablespoonfuls of salad oil, pepper and salt. Pare and cut the cucumber into slices as thin as a wafer (it is better to commence at the thick end). Place in a glass dish ; sprinkle with salt and pepper, and pour over the above pro- portions of oil and vinegar. This is a nice accompaniment to boiled salmon, and is useful in concocting a salad. It is also an excellent garnish for lobster salad. 404. Do- (Stewed). — Ingredients — 3 large cucumbers, a little but- ter, half a pint of brown gravy, a little flour. Cut the cucumbers lengthwise, removing the seeds. Have the pieces a convenient size for the dish they are served in. Plunge them into boiling water with a little palt. Allow it to simmer for five minutes. Put the gravy into an- other saucepan, and when the cucumbers are done, remove from the water and place in the gravy, and allow to boil until they are tender. If there should be a bitter taste, add a tea- spoonful of granulated sugar. Dish carefully, skim the sauce, and pour over the cucumliers. 405. Do. (Pried). — ingredients — Two nice cucumbers, pepper and salt, oil or butter. Pare cucumbers, cut into slices, press the slices upon a dry Vegetaeles. MRS. clarke's cookery book, 127 clean cloth ; dredge with flour; have ready a pan of boiling oil or buUer, put the slices into it, and keep turning them un- til they are brown ; remove them from pan and lay upon a sieve to drain. Serve on a hot dish, 406. OTJOUMBER (a la Maitre d'Hotel).— ingredients— A nice straight cucumber, boiling water, a little salt, piece of butter size of an egg, bunch of parsley, some small onions, pepper. Peel a nice, straight cucumber, and cut it in four pieces lengthways ; scoop out all the seeds, and then cut it up again into small long pieces about a finger length ; throw these into a saucepan of boiling water and some salt. When they bend under the touch they are done, and must be taken cut and very carefully drained in a sieve ; then put them into a stew- pan, with a good sized piece of butter, some finely chopped parsley, some onions, and salt and pepper to taste. The cu- cumber will not, however, require much salt, as the acid itself renders it salt tasting. Toss the pieces of vegetables well over a brisk fire until thoroughly heated through, and serve on a very hot dish. i07. DO- (Pircis)- — ingredients — Cucumber, meat stuffing, a bunch of herbs, and some good stock, a little corn flour, butter the size of an egg. Cut of the tail ends of a short, thickly made cucumber, and scoop out the seeds with the end of a spoon, or marrow-spoon is best, then peel it very thinly ; prepare a good meat stuffing, or even fish can be used as a forcemeat for a change, and fill the cucumber with it, replacing the ends originally cut oflFwith the aid of little wooden skewers. Wrap round the vegetable with a thin linen cloth, and put it into a stewpan with a bou- quet of herbs and some good stock. Simmer over a clear fire until done, then reduce the liquid, thickening it with flour (a little cornflour is preferable) and butter. Serve in the gravy thus made. 408. DO' (a la POTllette)- — ingredients — Butter the size of an egg rolled in flour, slices of cucumber, a little cream or stock, 2 eggs, a few drops of vinegar. Put some floured butter (butter rolled in flour) into a stew- pan, with slices of cucumber dressed as for k la maitre d'hotel; moisten with some good cream, or stock in default of cream. Toss the cucumber until well heated through, then take it off the fire, and add two yolks of eggs, and a few drops (to taste) of vinegar. 409. Do. (Frits). Cut the cucumber (already cooked) into pieces about the length of your little finger, dry them very carefully in a cloth, 1 28 MRS. Clarke's cookery book. Vegetables. and fry them in butter. They can also be dipped in a good batter, and then fried in the same way as salsify. Particular care must be taken to have the vegetable very dry, as the slightest moisture will prevent them frying crisp. 410. HAHIOOT BEANS (l). — Ingredients — Half a pint of small white beans, enough cold water to cover them, h oz, of but- ter, teaspoonf ul of ckopped parsley, a few slices of raw bacon. Soak half a pint of small white beans over-night in just enough water to cover them ; the next day, boil two hours, strain, and put into a pie dish with half an ounce of butter, a teaspoonful of finely chopped parsley previously fried, cover with slices of raw bacon, and bake a quarter of an hour. 411. Do. (2). — Ingredients — Beans, melted bntter, 2 hard boiled eggs, fried parsley, a gill of milk, pepper, salt, 3 drops of lemon juice. Soak and boil as before ; then stir into them some well- made melted butter, and garnish with hard-boiled eggs cut in halves and set on end on the top of the beans, with a little pyramid of fried parsley in the centre of the dish. The melted butter must be carefully made, with half an ounce of butter and the same of flour stirred together over the fire until they are well blended ; then add a gill of milk, pepper, and salt, and three drops of lemon juice ; when this boils it is considered sufficiently cooked. An ordinary sized egg to be hard, should be boiled twelve minutes ; if less it will be soft in the centre, if more it will be overdone, and have a black line round it near the shell. 412. LIMA BEANS- — Ingredients — One qt. Lima beans, salt, pepper, butter, 1 qt. of milk. Take one quart of Lima beans, wash and soak them over- night in cold water ; simmer over a slow fire four hours ; then add salt, pepper, butter (the size of an egg), and one quart of sweet milk ; boil for half an hour. 413. LIMA AND BTTTTEE. BEANS-— Ingredients— Beans, boiling water, a little salt and butter. Shell and place in cold water, allowing them to remain in the water half an hour ; then put into boiling water with a little salt and cook until tender ; drain, and butter and pepper them. 414. PRBNCH BEANS.— Ingredients— Beans, boiling water, butter the size of an egg, salt. Top, tail, and string the beans cttrefully\ cut in pieces about an inch long ; lay in cold salt and water for a quarter of Vegetables, mrs. Clarke's cookery book. 129 an hour ; drain and plunge into saucepan of boiling water and boil until tender ; drain in a cullender ; dish with the above proportion of butter stirred in. 415. PREITCH BEANS (to Preserve). Get the beans, some salt, and any kind of salting tub or earthenware pan; put in a layer of beans, a layer of salt, and so on till full. When wishing to use, soak forty-eight hours ; cut and boil till cooked. The water must be changed several times in which they soak. They will be of an excellent color and flavor. 416. TimiTIPS (Boiled)- — ingredients — Turnips, boiling water, pepper, salt, a teaspoonful of sugar, a tablespoonful of butter. Pare and cut in pieces ; put them into boiling water well salted, and boil until tender ; drain thoroughly and then mash and add apiece of butter, pepper and salt to taste, and a small teaspoonful of sugar ; stir until they are thoroughly mixed, and serve hot. 417. Do. (Q-erman recipe for cooking)-— ingredients— Half a dozen large turnips, 3 oz. of butter, ^ pint weak stock, 1 tablespoonful of flour, pepper and salt. Heat the butter in a stewpan, pare and cut the turnips into pieces the size of dice and season with pepper and salt ; then pi >ce in the hot butter, toss over the fire for five minutes, add the stock and simmer gently until the turnips are tender. Brown the flour with a little butter ; add this to the turnips and simmer five minutes- Boiled mutton may be served with this dish. 418. DO- (a la Oreme)- — ingredients — One oz. of butter, a dessert- spoonful of flour, pepper and salt, grated nutmeg, a little milk or cream. Take small new turnips, peel and boil them in salted water ; drain them thoroughly. Melt one ounce of butter in a sauce- pan, add to it a dessertspoonful of flour, pepper, salt, grated nutmeg, and a small qnantity of milk or cream ; put in the turnips ; simmer gently a few minutes, and serve. 419. DO- (a la do Maitro)- — ingredients — Small new turnips, a little butter, chopped parsley, pepper and salt, and a squeeze of lemon. Boil some small new turnips as in the preceding recipe ; drain them thoroughly, and melt some butter in the saucepan ; put the turnips in, give them a toss or two, add a little chopped parsley, pepper and salt, a squeeze of lemon juice, and serve. I JO MRS, CLARKE'S COOKERY BOOK. VEGETABLES. 420. OAUPmOTS (to Boil)- — Ingredients— 6 young carrots, a table- spoonful of salt. Place upon the stove two qts. of warm water with the above proportion of salt, bring to a boil ; wash and scrape the car- rots, remove any black specks, cut in halves, plunge into the boiling water, and boil until tender ; drain, and serve upon a hot dish. 421. Do. (StO'Wed). — Ingredients— Carrots, a little weak broth, salt, butter, a dessertspoonful of flour, pepper. Wash and scrape the carrot ; split the largest. Then whiten them in hot water, and drain them on a sieve ; then boil them in weak broth, with salt ; then put some butter in a saucepan, with a dessertspoonful of flour ; stir it and brown it. Add the carrots to it, broth and pepper. Stir, and let all simmer together. 422. OAROTTES (Glacees). — Ingredients— Carrots, butter, white powdered sugar, a little stock. Trim up to resemble little pears in shape some new red car- rots, and soak for a few minutes in water. Then fry in butter with the addition of some white powdered sugar and a little good stock. When the pieces are sufficiently cooked increase the heat of the fire, so that evaporation goes on rapidly ; let the carrots glaze, aud then serve. 423. SALSIFY (Boiled).— Salsify, vinegar, water, butter, lemon juice, parsley, salt. Scrape the roots, cut them in short lengths, and throw them into vinegar and water as they are being done. Boil them till tender in salted water, drain them, toss them into a sauce- pan with a piece of butter, a little lemon juice, and some minced parsley ; add salt and serve. 424. EGG- PLANT (Baked)-— Ingredients— Egg plant, salt, a cup of crumbs, 2 oz. of salt poik, an onion, pepper, nutmeg, butter. Parboil fifteen minutes. Then make a triangular cut in the top ; remove the piece and take out the seeds. Let it lie for an hour in water to which a tablespoonful of salt has been abided. Make a stufifing of one cup of crumbs, two ounces of salt pork, and an onion chopped fine, one teaspoonful of salt, half a one of pepper and of nutmeg mixed ; wet with half a cup of boiling water or stock, and fill the egg plant, tying a string around it to keep the piece in place. Bake an hour, basting often with a spoonful of butter in a cup of water. 425. VEGETABLE MABHOW (StOTred).— Ingredients-l marrow, 1 onion, a piece of butter, pepper, salt, nutmeg, parsley, a little stock. Chop up half an onion very small, and put it in a saucepan Vegetables, mrs. Clarke's cookery book. 131 with a piece of butter ; when it begins to color put in the veg- etable marrow (cut in slices), add pepper, salt, and grated nut- meg ; moisten with stock, and stew till done, adding some finely minced parsley just before serving 426. VEGETABLE MARROW (Pried.).— Ingredients— 1 mar- row, a little salt, flour, dripping or lard. Having peeled and removed the seeds of a good-sized veget- able marrow, cut it in s'rips one and a half inches long by ihree-quarter inches square; put these on an inverted plate placed in a basin, and strew plenty of finely powdered salt over them. In a couple of hours take up the pieces of marrow and dry them in a cloth by wringing it at both ends, not so hard, however, as to break them ; then put them in another cloth with some flour and shake them well, so that they are individ- ually well covered with flour ; lastly, put them in a frying bas- ket and plunge this in very hot fat ; as soon as the marrow strips begin to color, lay them, sprinkled with salt, in)front of the fire to drain, and serve hot. 427. Do. (Boiled).— Ingredients— Allow 1 tablespoonful of salt to i gallon of water, marrow. Having prepared the water as above bring to the point of boiling; peel the marrow and plunge into the boiling water, and b lil until tender; remove from the water with a slice, halve, and should it be very large quarter it Dish on toast, and send to tible accompanied with a tureen of melted butter. 428. GREEH OORN (SteT;7ea). Having cut the corn from the cob, put into boiling water and allow to stew a quarter of an hour; remove nearly all the water and cover with milk, and allow to stew until tender ; before dishing, roll some pieces of butter in flour and mix with the corn, adding a little pepper and salt ; give one bjil and serve. 429. Do. (Boiled). Strip off all the outer husks, allowing the innermost tore- main ; remove the silk and re-cover the ear with the remaining husk, secure with a piece of thread, plunge into boiling salted water, and boil half an hour. Cut off stalks and dish upon a napkin. 430. Do. (Roasted).— Ingredients — Corn, butter, salt, pepper. Open the husks, remove the silk, close the husks closely, and roast in the ashes of a wood fire until tender; serve with butter, pepper, and salt. This is frequently eaten in camp. 431. ST7MMER SQUASHES.— Ingredients— Squash, butter, pepper, .salt. Pare the outer rind, remove the seeds, quarter, and lay in 132 MRS. Clarke's cookery book. VEGEfAiii es. ice water t^n minutes; put into boiling water, a little salt, and cook until tender ; press all the water from them. Mash smooth, season with the above ingredients, and serve hot. 432. 'WIITTER SQUASH. Proceed as above, allowing more time to cook; before putting into the boiling water, allow it to soak in cold water three hours. 433. OATTLIFLOWER (Boiled)-— Ingrediento— Cauliflower, salt water. Wash in two or three waters. Cut off the end of stalk and outer leaves, allow to lie in salt andjwater five minutes, plunge into boiling salted water, and boil fifteen or twenty minutes ; drain and serve hot. 434. Do. (Pried)- — Ingredients— Cauliflower, salt, vinegar, whole pepper, a few cloves, butter, lard. Pick out all the green leaves from a cauliflower, and cut off the stalk close ; put it head downwards in a saucepan full of boiling salted water ; do not overboil it ; drain it on a sieve, pick it out into small sprigs, and place them in a deep dish with plenty of vinegar, whole pepper, salt, and a few cloves. When they have lain about an hour in this drain them, dip them in batter, and fry in hot lard to a golden color, 435. DO- (Scalloped). — ingredients — Cauliflower, 1 oz. butter, \ gill of milk, 1 oz. bread-crumbs, cayenne, salt, 1 egg. Choose a cauliflower of medium size, boil it twenty minutes ; put into a saucepan one ounce of butter, half a gill of milk, and one ounce of bread crumbs; add cayenne and salt to taste, and stir till the bread has absorbed the milk and butter. Beat an egg and add this to the sauce, but be sure that it does not sim- mer after the egg has been added. Butter aflat tin dish, take off the fine leaves of the cauliflower and place them all round on it, break up the flower carefully and lay in the centre, making it as high as possible; pour the sauce over this, sprinkle a ic-^ bread-crumbs on the top, and bake ten minutes. 436. GHEEIT FEAS (to Eeep). Shell, and put them into a kettle of water when it boils; give them two or three warms only, and pour them in a cullender ; when the water drains off, turn them out on a table covered with cloth, and pour them on another cloth to dry perfectly ; then bottle them in wide-mouthed bottles ; leaving only room to pour clarified mutton-suet upon them an inch thick, and for the cork. Rosin it down, and keep it in the cellar or in the earth. When they are to be used, boil them till tender, with a piece of butter, a spoonful of sugar, and a little miBt. Vegetables, mrs. Clarke's cookery book. 133 137. CrEEElT PEAS (to Seep, as practised, in the Emperor of Eussia's kitchen)- When they are to be used, let them lie an hour in water; then set them on with cold water and a piece of butter, and boil them till ready. Put a sprig of dried mint to boil with them. Boiled peas should not be overdone, nor in much water ; chop some scalded mint to garnish them, and stir a piece of butter in with them. 438. Do. (Stewed)- — ingredients — A quart of peas, 1 lettuce, 1 onion, butter, pepper, salt, 1 egg, a little flour. Put a quart of peas, a lettuce and an onion both sliced, a piece of butter, pepper, salt, and no more water than hangs round the lettuce from washing ; stew them two hours very gently. When to be served, beat up an egg, and stir it into them, or a little flour and butter. Some think a teaspoonful of white powdered sugar is an improvement. 439: Do. (a la Prancaise)-— Ingredients— For every pint of peas 1 gill of water, 1^ oz. of butter, a bunch of parsley, salt, pepper, 8 or 9 small white onions, 1 lettuce. Put the required quantity of peas necessary for your dish into a perfectly clean and bright stewpan, with some water and butter in the following proportions : For every pint of peas one gill of water and one ounce of butter. When this is thoroughly amalgamated, add a little bouquet, tied together, of parsley, also salt, pepper, and another half ounce of butte^r, then eight or nine small white onions, and a whole lettuce. Simmer the whole well for an hour, or more if the peas and other vege- tables are not completely tender. The time, in fact, must be regulated according to the judgment of the cook. When done, take out the bunch of parsley, the lettuce, and the onions, which are very serviceable for hashes, stews, or soups, even when used as above. The peas, when once cooking, must not be touched by a spoon or a fork, as it would bruise them and spoil the appearance of the entree, but well tossed constantly to prevent them sticking to the stewpan, always kept briskly simmering, but never boiling, otherwise they will harden. 440. Do. (au Sucre). — ingredients — Peas, white sugar. Green peas prepared as above without the lettuce, onions, parsley, or pepper, but some finely powdered white sugar sprinkled in by degrees, and according to taste. 441. DO- (en Puree)- — ingredients — Two pints of peas, white sugar, bread-crumbs, flour, double cream, salt, a bunch of parsley, white pepper, butter and stock in adequate propor- tions, fried croutons (heart-shaped). The great secret of a well-concocted purde is the softness of 9 1 j4 MRS. Clarke's cookery book. Vegetables. the whole. It should pass over the palate like velvet, and leave no trace of its substance or material behind. To ensure this creamy softness there are three distinct methods. Firstly, by adding before passing through the hair sieve some very fine white sifted bread-crumbs ; secondly, prepared flour mixed carefully to a smooth paste first, with some stock or bouillon ; andthirdlyby theaidof gooddouble cream. A tiny pinch of fine white powdered sugar mustalways be added. It is avery neces- sary ingredient. For an artistic purde, then, take two pints, say, of young green peas, and throw them into a saucepan of boiling water with some salt, and a bunch of parsley. When tbey are tender, take them out and drain them thoroughly from all the moisture, and then pass carefully through a fine hair sieve. Season the purde thus made with a little white pepper and salt to taste, and reheat in a saucepan with a little butter and stock in adequate proportions, having of course previously, as directed above, employed one of the three methods for thick- ening and softening the pur^e. Serve with fried croutons, cut out in heart shape. The husks of the very young green-pea shell will also make a purde, or prove serviceable in mixing with the other, if thoroughly well cooked until quite soft in boiling water, drained, bruised, and then passed through a sieve, seasoned in the same manner. For green-pea soup the husk is very useful, as the flavor obtained equals in every way the vegetable itself. 442. ASPARA&US- — Ingredients — Asparagus, salt, toast, butter. After scraping the stalks to cleanse them, place them in a vessel of cold water. Tie them up neatly into bundles of about twenty-five heads each, then place them in a saucepan of boiling water, sprinkling a handful of salt over it. When it is boiling remove any scum there may be ; the stalks will be tender when they are done ; they will take about twenty min- utes or half an hour ; be careful to take them up the minute they are done ; have ready some toast, dip in it the liquor in which the asparagus was boiled ; dish upon toast, and serve with a boat of melted butter. 443. DO- (in AdlJUSh). — Ingredients — ^2 bunches of asparagus, 8 stale biscuits (or rolls may be used), 4 eggs, about ^ pint of milk, butter the size of an egg, flour, pepper and salt to taste. Take the green tops of the two bunches of asparagus, boil them tender and mince finely. While they are boiling, take the biscuits or rolls, divide them, keeping the top half for a cover ; place them all in the oven to crisp ; make the milk hot, and then pour in the eggs beaten ; stir over the fire until it thickens, then add the butter rolled in flour, and lastly add Vegetables, mrs. clarke's cookery book. 135 the asparagus ; spread the rolls with this mixture, put on the tops and serve hot. 444. ASPAHACrUS (and Eg"gS).— Ingredients— 26 or 30 heads of asparagus, good rich butter, salt and pepper, 5 or 6 eggs. Boil the asparagus (after cutting them into pieces of about half an inch) for fifteen minutes ; take a cup of rich butter and put it into a saucepan ; drain the asparagus, and p t it with the butter ; heat them to a boil, seasoning with p pper and salt, and then pour into a buttered baking tin or dis., ; break five or six eggs neatly over the surface of this, sprinkle with pepper and salt, and put it in the oven until the eggs are set nicely. Serve hot. 445. Do. (Pudding). — Ingredients — Green tops of 2 bunches of asparagus, 3 tablespoonfuls of prepared flour, 4 or 5 well- beaten eggs, 2 dessertspoonfuls of melted butter, 1 teacup of milk, 1 pinch of soda, pepper and salt to taste. Boil the asparagus and when cool chop finely ; take the eggs, butter, pepper and salt, and beat them up together, then put in the flour; stir the soda into the milk, and add gradually; lastly put in the asparagus. Put this into ■. buttered mould with a lid, or if it has no lid tie it down tightly with a floured cloth ; boil for two hours. When done, turn out on a dish, and pour melted butter round it. 446. ARTICHOKES ("^ith WMte Sauce).— ingredients— Salt- ed water, ^ oz. butter, 1 tablespoonful of flour, white pep- per and salt, the yolks of 2 eggs and the juice of a lemon. Wash them well, peel and shape them to a uniform size ; throw them into boiling salted water, and let them boil fifteen to twenty minutes ; drain them at once thoroughly ; put them on a dish and serve with the following sauce poured over them. Mix over the fire one and a half ounces of butter with a tablespoonful of flour ; add half a pint of boiling water, white pepper, and salt to taste ; stir till the sauce thickens, then take the saucepan off the fire, and stir in the yolks of two eggs, beaten up with the juice of a lemon, and strained. 447. DO- (Witll CroaUl). — ingredients — The same ingredients as above, adding a little cream and grated nutmeg. Prepare and parboil them as in the preceding recipe ; then put them into a saucepan with a due allowance of white sauce, and let them finish cooking in this, adding at the last a small quantity of cream and grated nutmeg. 448. Do. ('with Gravy). — Ingredients — As No. 1, adding gravy. Prepare them as above, cutting them to the size of pigeon's eggs. Parboil them for ten minutes, drain them and tos3 them in a saucepan, with a piece of butter ; then add a small quantity of good clear gravy and a dust of pepper. Let them simmer very gently till wanted. 136 MRS. Clarke's cookery book. Vegetables. 449. ARTICHOKES (Mashed).— Ingredients— Salted water, a piece of butter, a little cream.white pepper, uutmeg and salt. Wash, peel, and boil them in salted water ; drain, and pass them through a hair sieve. Squeeze all the water out of the pulp ; put it into a saucepan, and work it on the fire, with a piece of butter and a little cream, adding white pepper, nut- meg and salt if necessary. When quite hot and sufficiently dry, serve. 450. Do. (Pried.).— Ingredients— A little flour, lard, butter. Wash, peel, and parboil them whole for ten minutes, then cut them in strips the size of a little finger. Flour them care- fully, and fry in hot lard ; or they may be dipped in batter and fried. Serve piled up on a napkin. 451. Do. (Stewed). — ingredients — Two shallots, butter, a little stock, pepper, salt, lemon juice, parsley. Mince a couple of shallots and fry them in plenty of butter ; put in the artichokes parboiled and cut into pieces, moisten with a little stock, season with pepper, salt, and a little lemon juice ; lastly add some finely-chopped parsley, and let the whole stew gently till quite done. A small quantity of Parmesan cheese may be added. 452. Do. (an Gratin). — Ingredients — A shallot, baked bread- crumbs, pepper, salt, powdered thyme, lemon juice, butter. Wash, peel, and boil them whole ; cut them in slices the thickness of a cent. Butter a dish previously rubbed with a shallot ; arrange the slices on it, strew over them som2 baked bread-crumbs, seasoned with pepper, salt, and a little powder- ed thyme, add a squeeze of lemon, put a few pieces of butter on the top, and bake for ten or fifteen minutes. 453. PUMPKIN (Stewed).— Ingredients— Pumpkin, butter, pep- per and salt. Halve, remove the seed, pare and slice neatly. Soak for an hour in cold water ; then place in a saucepan of boiling water on the fire. Allow it to stew gently until it falls to pieces. Stir often. Then take it out, drain, squeeze, and rub through a cullender, then put it back in the saucepan adding two dessertspoonfuls of butter, pepper and salt to taste. Stir quickly, and when nearly boiling dish, adding more pepper if required. 454. Do. (Baked). — Ingredients — A nice rich pumpkin, butter. Cut the pumpkin into quarters, remote seeds, cut into slices lengthwise about half an inch thick. Place in a baking dish suitable for the purpose and arrange m layers about tbree slices deep. Put a very little water in the bottom of the dish and bake very slowly until done (the water must have evapor- ated). It takes a long time to bake. Butter the slices on both sides and dish. It is eaten with bread and butter, and tea. SALADS. OBSERVATIONS ON SALADS. The following vegetables are commonly used in com- pounding salads : Beetroot, lettuce, cucumber, mint, parsley, radish, mustard and cress, onions, and celery. Any rem- nants of boiled fresh fish make very good salads ; they should be sliced and seasoned with anchovies, parsley, vinegar, &c. 455. SALAD. — Ingredients — Four or five heads of cabbage lettuce, 4 spoonfuls of olive oil, 1| or 2 tablespoonfuls of tarragon vinegar, pepper and salt to taste, a small pinch of mint minced finely. Take four or five heads of cabbage lettuce, remove all out- side leaves, and cut off the stalks close ; then cut each head apart into four or five " quarters," that is, cut through the stalk and then tear the rest. Put four tablespoonfuls of olive oil into the salad bowl, with two and one half tablespoonfuls of tarragon vinegar, pepper and salt according to taste, and beat the mixture with a fork for some minutes ; then put in the lettuce, and keep it turning over swiftly for five minutes, adding a small pinch of mint, chopped as finely as possible. 456. LETTUCE SALAD. — Ingredients — Two heads of lettuce, yolks of 2 hard boiled eggs, a teaspoonful of French mustard, pepper and salt to taste, 4 tablespoonfuls of oil, 1 of tar- ragon, and 1 of plain vinegar, chervil, garden cress and tar- ragon. Wash two heads of lettuce, dry them thoroughly, and break the leaves or cut them into convenient pieces. Put the yolks of two hard-boiled eggs into a basin with a teaspoonful of French mustard, pepper and salt to taste, and a tablespoonful jf oil ; work the mixture into a smooth paste, and add conse- cutively three tablespoonfuls of oil, one of tarragon, and one J plain vinegar ; then a little chervil, garden cress, and tar- ragon finely chopped. Stir the mixture well, and lastly add the lettuce ; turn it or work it well. Garnish the top with hard- boiled eggs. 137 138 MRS. Clarke's cookery book. Salads. 457. POTATO SALAD (l)- — Ingredients — Shallot, some cold boiled potatoes, 3 parts of oil to one part of tarragon vinegar, pepper and salt to taste, and a small quantity of any of the following : powdered sweet herbs, mint, parsley, chervil, tarragon or capers. Rub a dish with shallot ; dispose on it some cold boiled potatoes cut in slices ; beat together three parts of oil and one part, more or less according to the strength of it, of tarragon vinegar, with pepper and salt to taste. Pour this over the potatoes, and strew over all a small quantity of any of the following : powdered sweet herbs, mint, parsley, chervil, tar- ragon or capers, or a combination of them all, finely minced. 458. Do. (2). — Ingredients — Cold boiled potatoes, anchovies, cap- ers, tarragon or powdered sweet herbs, plain salad dressing as above, shallot, hard boiled eggs. Cut cold boiled potatoes in small cubes. Bone and fillet a few anchovies and chop them up, take the same quantity of capers, mix all together with some finely-mmced tarragon or powdered sweet herbs, and a plain salad dressing as above. Put on a dish rubbed with shallot, and make a border round it of pieces of hard-boiled eggs. 459. DO- (3). — Ingredients — Five cold boiled potatoes, ^ a small beetroot, J a Spanish onion, 3 inches of pickled cucumber, salad dressing as above, a little English mustard, sweet pow- dered herbs, hard boiled eggs. Take four or five cold boiled potatoes, half a small beetroot, half a small Spanish onion plainly boiled, and about three inches of pickled cucumber. Cut them all in slices and ar- range them on a dish. Pour over them a salad dressing as above, adding a little English mustard to it, and strew powder- ed sweet herbs over. Serve with a border of hard boiled eggs cut in slices. 4(30, DO- (4). ^Ingredients — Half a dozen well-washed anchovies, 2 hard-boiled eggs, a dessertspoonful of French Mustard, a sprig or two of tarragon, salad oil, pepper and lemon juice to taste, salt, minced truffles, a dish of cold boiled potatoes. Pound half a dozen well-washed anchovies in a mortar, with two hard-boiled yolks of eggs, a dessertspoonful of French mustard, and a sprig or two of tarragon, then gradually work in salad oil, add pepper and lemon juice to taste, and salt if necessary. Strain the sauce over a dish of sliced cold boiled potatoes, and strew over all plenty of minced truffles. 461. SALAD (LoTaster)- — Ingredients — Lettuces, endives, beet- roots, dressing, 4 tablespoonfuls of oil, 2 of vinegar, 1 tea- Salads. mrs. Clarke's cookery book. 139 spoonful of made mustard, yolks of 2 hard-boiled eggs, J of a teaspoonful of anchovy sauce, cayenne, salt, 1 hen lobster, 2 hard-boiled eggs. Clean thoroughly some lettuces, endives and beetroots, cut them up and mix them with the following dressing : four table- spoonfuls of oil, two ditto of vinegar, one teaspoonful of made mustard, the yolks of two eggs, half a teaspoonful of anchovy sauce, and cayenne and salt. Pick out from the shells the flesh of one hen lobster, cut into well-shaped pieces, put half in the salad and garnish with the rest, also with the whites of two hard-boiled eggs chopped fine, and the yolks mixed with thp coral and rubbed through a sieve. 462. SALAD (Sardine)-— Ingredients— 3 sardines for each person, 2 eggs, 1 teaspoonful each of French mustard, and essence of anchovies, strained oil from a box of sardines, adding enough Lucca oil to make three tablespoonfuis in all, Chili, shalot, and good malt vinegar to taste, lettuce, mustard and cress, some red capsicum. Allow three sardines for each person ; bone and fillet these, carefully removing all the skin, and set them aside until re- quired. Boil two eggs for three minutes ; shell them and break them up in your salad bowl with a spoon ; mix with them a teaspoonful each of French mustard and essence of anchovies, the strained oil from the tin of sardines with as much Lucca oil as will make three tablespoonfuis in all ; add Chili, shalot, and good malt vinegar to taste (vinegar varies so much in acidity that it is difficult to specify the exact pro- portion). Cut up some nice crisp lettuce, and mix it well with the dressing, but only just before it is to be served. Put a little heap of mustard and cress in the centre of the salad, with a whole red capsicum upon it. Arrange the sardines round, and outside these a border of mustard and cress, dot- ted here and therewith thin slices of red capsicums. 463. Do- (Anchovy)- The anchovies sold in bottles, ready filleted and preserved in oil, will be found most convenient for this. Make the salad as for sardines, only omitting the essence of anchovies. The eggs may be boiled hard, the yolks used for the dressing, and the whites cut in rings and filled with mustard and cress. 464. Do- (GamO). — Ingredients — Cold grouse, partridge or pheas- ant, pepper, salt, juice of a lemon, about 2 tablespoonfuis of fresh salad oil, lettuce, salad sauce, hard-boiled eggs, fillets of aueliovies, sprigs of parsley. Cold grouse, partridge or pheasant may be used in this way. 140 MRS. Clarke's cookery book. Salads. Cut them into joints, and put them into a pie dish ; season with salt and pepper, and pour ver them the juice of a lemon and about two tablespoonfuls of very fresh salad oil ; let them remain in this for three or four hours. Having cut up and well dried a fresh lettuce, place it on a flat dish and arrange the pieces of game which have been in the oil and lemon juice neatly in the centre ; over the game pour a salad sauce, which should be of the consistency of thick cream. Ornament the top with slices of hard-boiled egg, fillets of well-washed and scraped anchovies, and garnish with tiny sprigs of parsley. Cold chicken, or the white meat from a cold turkey cut into small pieces, may be treated in this way. Cold salmon or tur- bot are also excellent. 465. SALAD (Tomato)- — Ingredients — Some good-rized toma- toes, two parts of oil to one of vinegar, pepper and salt to taste, a few leaves of basil, some onions. Peel some good-sized tomatoes, not over ripe, cut them in slices and remove the pips, lay them in a dish with oil and vinegar in the proportion of two to one, sprinkle pepper and salt over them according to taste, a few leaves of basil finely minced, and some onions very finely sliced. They should lie in the sauce for a couple of hours before serving. 466. DO- (Bgff)- — Ingredients — Hard-boiled eggs, chopped parsley, pepper, salt, vinegar, and oil. Slice hard-boiled eggs, and dress them with chopped par- sley, salt, pepper, vinegar, and oil. They must, of course, be very cold before they are sliced. 467. Do. (RllSSiail)' — ingredients — Carrots, turnips, butter, beet- root, truffles, asparagus points, haricot beans, 2 tablespoon- fuls of capers, 2 do. of French pickled gherkins and ancho- vies, 2 doi. stoned olives, 1 tablespoonful of tarragon and chervil, half that quantity of chives, sauce as follows — The raw yolks of some eggs, oil, vinegar, pepper and salt, some savory jelly, hard boUed eggs, caviare, lobster spawn, olives, pickles, truffles, etc. Boil some carrots and some turnips in salted water with a small piece of butter, but do not let them be overdone ; when cold cut out of them, with a vegetable scoop, a number of pieces the sfze of an olive ; cut some beetroot in the same way, and likewise some truffles. Take equal parts — say a cupful — of each of the above, and a similar quantity of preserved fresh (not dried) haricot beans ready cooked, and of asparagus points preserved in the same way. Two tablespoonfuls respectively of capers, of French pickled gherkins, cut into the shape of capers, and of anchovies, perfectly cleaned, and cut into small Salads. mrs. clarke's cookery book. 141 pieces ; a couple of dozen or more olives stoned, one table- spoonful of tarragon and chervil minced fine, and half that quantity of chives, also minced. Mix the whole lightly together into a sauce made with raw yolks of eggs, oil, vinegar, pepper, and salt, well worked together (proportions of oil to vinegar three to one). Dress within a border of savory jelly, and or- nament with hard-boiled eggs, caviare, lobster spawn, olives, pickles, truffles, etc. 468. SALAD (Beetroot). — Ingredients— Beets, vinegar, salt, pep- per, sugar, mustard, 1 tablespoouful of oil to 4 of vinegar. Put the beets into a saucepan, and allow to boil until tender; then scrape clean. Drop them into a pan of cold water for 3 or 4 minutes to cool them ; slice thinly and dress with the re- maining ingredients. This salad will keep not more than two days. N.B". This salad must be allowed to stand covered for two hours before serving. 469. Do- (Celery).— Ingredients— 2 heads of celery, 1 tablespoonful of salad oil, half a teacup vinegar, a teaspoonful of granu- lated sugar, pepper and salt to taste. Well wash the celery, removing any unsightly parts, lay in iced water until wanted ; then cut into pieces about an inch in length. Season with remaining ingredients, mix well and serve in salad bowl. 470. Do- (Hed OalsTsage)- — ingredients— One small red cabbage, 1 small dessertspoonful of salt, ^ pint of vinegar, 1^ dessert- spoonsful oil, a little cayenne pepper. Secure a nice fresh cabbage, remove the outer leaves and cu the cabbage into nice thin slices, then mix in the above ingre- dients and allow to stand for two davs when it will be fit for use. This salad will keep gooa tor several days. 471. Bev. Sydney Smith's Eeceipt for Salad Dre8sixLgr„ " Two boiled potatoes, strained through a kitchen sieve, Softness and smoothness to the salad give; Of mordant mustard take a single spoon — Distrust the condiment that bites too soon, Yet deem it not, thou man of taste, a fault To add a double quantity of salt ; Four times the spoon with oil of Lucca crown, And twice with vinegar procured from town ; True taste requires it, and your poet begs The pounded yellow of two well boiled eggs. T42 MRS. CLARKE'S COOKERY BOOK. SaLADS. Let onions' atoms lurk within the bowl, And, scarce suspected, animate the whole : And, lastly, in the flavored compound toss A magic spoonful of anchovy sauce. Oh! great and glorious, and herbaceous treat, 'Twould tempt the dying anchorite to eat ; Back to the world he'd turn his weary soul, And plunge his fingers in the salad bowl." 472. SALAD (Oyster) — Ingredients — 1 tin of oysters containing about a quart, 1 head of celery, 1 tablespoonful of oil, 1 sniall teaspoonf ul of salt, made mustard and pepper, 3 dessertspoon- fuls of cider vinegar, a pinch of white sugar. Strain off the liquor from the oysters and cut them up (do not chop them), mince the celery and blend with the oysters. Mix the remaining ingredients, putting in the vinegar last, then pour over the celery and oysters. Stir well, and serve directly, as this salad will not keep long. PICKLES. OBSERVATIONS ON PICKLES. Enamelled kettles should always be used in preference to those of brass or copper, as the verdigris produced by the vinegar on these metals is extremely poisonous. For some pickles use cold vinegar, as in boiling most of the strength is lost by evaporation. For French beans, brocoli, cauli- flowers, gherkins, etc., it is better to heat the vinegar, for which the following process is recommended : — Put the vinegar and spice in a jar, cover it tightly, let it simmer on the back of the stove or on a trivet. Shake occasionally. Pickles should never be put into glazed jars, as salt and vinegar penetrate the glaze, which is poisonous. Glass or stone jars are preferable to any other ; a small piece of alum in each jar will make the pickles firm and crisp. One tablespoonful of sugar to each quart of vine- gar will be found a very great improvement to all pickles. Always use the very best cider or wine vinegar. 474. OITZOITS (!)• — Ingredients — Onions, best white wine vinegar, allspice and whole black pepper. In the month of September, choose the small white round onions, take off the brown skin, have ready a very nice tin stew- pan of boiling water, throw in as many onions as will covep the top ; as soon as they look clear on the outside, take them up as quick as possible with a slice, and lay them on a clean cloth, cover them close with another, and scald some more, and so on. Let them lie to be cold, then put them in ajar, or glass, or wide-mouthed bottles, and pour over them the best white wine vinegar, just hot but not boiling. To each gallon of vinegar add one ounce of allspice and one of black pepper. When cold, cover them. Should the outer skin shrivel, peel it off. They must look quite clear. 475. DO. (2). — Ingredients — Onions, vinegar, allspice, whole black pepper. To each quart of vinegar allow a dessertspuunhil of allspice and one of whole black pepper ; take off the outer skin with 144 MRS. CLA'^KE's COOKERY BOOK. PiCKLES. the fingers, the next skin should be taken off with a plated or silver knife ; it may be found necessary to remove a third skin if the onions do not look perfectly clear. As the onions are prepared drop them into jars ; then cover with cold vinegar, adding allspice and whole pepper as directed ; cover very tightly and in three weeks they will be ready for use. This is a most excellent receipt for onions. They should be eaten with- in six or seven months, as they will not be crisp after that time. 476. WALITUTS- — Ingredients — Fifty walnuts (seasonable for pickling early in July). To each pint of vinegar allow 1 oz. of black pepper, half an ounce of allspice, and half an ounce of bruised ginger. Prick the walnuts with a fork, and put them in a brine (com- posed of one pound of salt, to each quart of water). Let them remain in this nine days, changing the brine three times. Put them in the sun until they turn black ; put them into jars, al- lowing sufficient room to cover them with vinegar ; boil (or scald) vinegar and spices in the above proportions. Cover closely and keep dry. They can be used in six weeks. 477. J71yIE0 FICIZLE- — Ingredients — Cabbage, salt, onion, pep- per and celery seed, strong vinegar. Take a head of cabbage ; chop fine, sprinkle with salt ; let it remain thus for twelve hours; then mix an onion finely minced with the cabbage ; drain through a cullender ; add a good quantity of pepper and celery seed. Put it in a jar and cover with vinegar. Ready for use in three days. 478. HED OABBAG-B- — Ingredients — Cabbage, beetroot, vinegar, spice. Slice it into a cullender, and sprinkle each layer with salt ; let it draia two days, then put it into a jar, and pour hot vine- gar enough to cover, and put a few slices of red beet-root. Observe to choose the purple red cabbage. Those who like the flavor >)f spice will boil it with the vinegar. Cauliflower cut in branches, and thrown in after being salted, will look of a beautiful red. 479. lATTSHZlOOIMS- — Ingredients — Button mushrooms, pepper* mace, salt and vinegar. Buttons must be rubbed with a bit of flannel and salt ; and from the larger take out the red inside, for when they are black they will not do, being too old. Throw a little salt over, and put them into a stewpan with some mace and pepper ; as the liquor comes out, shake them well, and keep them over a gentle fire till all of it be dried into them again ; Pickles. mrs. Clarke's cookery book. 145 then put as much vinegar into the pan as will cover them, give it one warm, and turn all into a glass or stone jar. They will keep two years, and are delicious. 480. LEMONS- — Ingredients — Lemons, salt, vinegar, rape vine- gar, Jamaica pepper and ginger, mustard seed, garlic. They should be small, and with a thick rind ; rub them with a piece of flannel ; then slit them half down in four quarters, but not through to the pulp ; fill the slits with salt hard pressed in, set them upright in a pan for four or five days, until the salt melts ; turn them thrice a day in their own liquid, until tender; make enough pickle to cover them, of rape vinegar, the brine of the lemons, Jamaica pepper and ginger ; boil and skim it ; when cold, put it to the lemons, with two ounces of mustard seed, and two cloves of garlic to six lemons. When the lemons are used, the pickle will be useful in fish or other sauces. 481. CAPERS- — Ingredients — Vinegar, capers. Add fresh vinegar that has been scalded, and become cold, and tie them close to keep out the air, which makes them soft. 482. 0T70TJMBERS- — Ingredients — Cucumbers, pepper, ginger, vinegar. Cut, the cucumbers into slices about half an inch thick ; sprinkle with salt, and let them remain twenty-four hours, then drain for seven hours. Pour the hot vinegar over them. Keep them in a warm place for a short time. Tie them down with bladder and you may use them in a few days. 483. FICALILLI- — Ingredients — Small cucumbers, button onions, small bunches of cauliflower, carrots, ginger, grapes, strips of horse-radish, radishes, bean pods, cayenne pods, 4 quarts of white wine vinegar, 4 tablespoonfuls of salt, mustard and flour, 2 tablespoonfuls of ground ginger, pepper, allspice and turmeric. The brine for this pickle is made by putti ig a pint of rock salt into a pail of boiling water. Put the vegetables for pick- ling into the brrnc ana cover iignny to prevent the steam es- caping. Allow them to stand a night and a day. Change the brine a second time and allow them to remain the same length of time. The second brine may be used a second time if skimmed and scalded. Choose pickles from the brine of an equal size and of various colors. Great taste may be displayed in the arrangement of the pickles when putting them in bot- tles. To four quarts of white wine vinegar add the spices. Simmer these together (the mustard and turmeric must be 146 MRS. Clarke's cookery book. Pickles. blended together with a little vinegar before they are added to the liquor) ; when the liquor is on the point of boiling, pour into a vessel ; cover tightly. When sufficiently cold pour into the bottles containing the pickle, and make air-tight. It will be ready for use in five or six months. ^4. EGGS- — Ingredients— Thirty-two eggs, 2 quarts of vinegar, 1 oz. of black pepper, 1 oz. of Jamaica pepper, 1 oz. of gin- ger. Boil the eggs hard (ten or twelve minutes would be suffi- cient time). Dip them in a pan of cold water for a minute to prevent them turning black, and remove the shells. Allow the remaining ingredients to simmer gently in a saucepan for ten minutes or a quarter of an hour. Put the eggs into your pickling jar and pour over the boiling vinegar, pepper and ginger. Let them stand till cold and make air tight. Ready for use from a month to six weeks. 485. BEETS- — Ingredients — Vinegar, beets, 2 oz. of whole pepper, 2 oz. of allspice to every gallon of vinegar. Carefully remove all dirt from the beets. Let them simmer in boiling water for one hour and a half, then take them out and leave to cool. Boil the remaining ingredients for ten or fifteen minutes and leave to cool. When cold pour it over the beets (which you have previously pared and cut into thin slices). Make air-tight and they will be ready for eating in a week or ten days. EGGS. OBSERVATIONS ON EGGS. As a rule the quality of eggs largely depends upon the food given to the hen. The eggs of the common hen or barn door fowl are esteemed most delicate when new laid, and for invalids they are exceedingly nutritious beaten up raw. The white of the egg, from its tendency to coagulate into a hard and indigestible substance, is likely to disagree with some invalids when the yolk may prove perfectly harm- less. About one-third of the entire weight of an egg may be regarded as nitrogenous and nutritious matter ; a greater proportion than that of meat, which is rated at only from 25 % to 28 %. The lightest way of cooking them is by poaching. It is a good plan in testing new laid eggs to apply the tongue to the large end of the egg, and if per- fectly fresh will feel warm, or they can be held to the light and if perfectly clear will be good ; or try them in water — the freshest will sink first. Always keep them in a cool place. It is said that covering eggs with a solution of beeswax m warm olive oil (one-third of beeswax, two-thirds of olive oil) will keep them fresh for two years. The following recipe has been used by an old house- keeper for about fourteen years, and has never been known to fail : To five quarts of water put one pound of salt, and one ounce of saltpetre; boil them ten minutes, and when nearly cold add four spoonfuls of unslacked lime. Let this stand two days, stirring it very frequently, then put your eggs into a pipkin [i.e., a large earthern jar with straight sides, about a foot or more deep), the narrow end of the egg downwards, and pour the mixture over when it is clear. 486. POACHED EG-GS (on Toast). —Ingredients— Two or more eggs, salt, vinegar, peppercorns, leaves of parsley, hot buttered toast. If the eggs are not new laid, they will not poach well. Fill a shallow saut^-pan with water SinAsaM gimnhon suff.,^dA a iitlc 147 148 MRS. Clarke's cookery book. Eggs. vinegar, a few peppercorns, and some leaves of parsley. When the water is on the point of boiling (it should never be allowed to boil) break two or more eggs into it (according to the size of the pan), and put on the cover ; when done, take them out care- fully, brush them clean on both sides with a paste brush, and cut each egg with a round fluted paste cutter, so as to get them of a uniform shape, lay them on slices of hot buttered toast, and serve. 487. POACHED E&G-S (on Ham toast).— Ingredients— Buttered toast, grated ham, poached eggs. Make some buttered toast, and cut it in pieces of uniform shape, spread over them a small quantity of grated ham, then put a poached egg on each piece of toast, and serve hot. 488. DO- (and SpinaolX)- — ingredients — Poached eggs, 2 or 3 lbs- of spinach, butter, a pinch of flour, pepper and salt to taste, milk, fried sippets. Poach the eggs as above, and serve on a pur^e made as fol- lows : Pick and wash perfectly clean two or three pounds of spinach, put it into a saucepan with a little water, and let it boil till quite done, turn it out on a hair sieve to drain, squeeze the water out, and pass the spinach through the sieve. Put a good lump of butter into a saucepan, fry it a light brown, add a pinch of flour, mix well, put in the spinach, pepper and salt to taste, and a little milk, stir well, dispose the spinach on a dish, laying the poached eggs on the top of it, and a border of fried sippets round it. 489. DO- (and MiaCOd OlliClSeil) — ingredients — Remnants of fowl, equal quantity of ham or tongue, trutfles or mushrooms, butter, a pinch of flour, white pepper, salt, and powdered spices, white stock, yolk of an egg, juice of half a lemon, bread sippets, poached eggs. Take some remnants of fowl, free from skin, etc., mince them with an equal quantity of ham or tongue, as well as a small quantity of truffles or mushrooms, all finely minced ; toss the whole in a saucepan with a good sized piece of butter mix- ed with a pinch of flour, add white pepper, salt, and powdered spices to taste, and moisten with a little white stock ; lastly, stir in, off the fire, the yolk of an egg beaten up with the juice of half a lemon and strained ; serve within a border of bread sippets fried in butter, and dispose the poached eggs on the top. 490. DO- (on a PureO of Gams)- — ingredients — Carcases of roast game, ^ an onion, a carrot, a bay-leaf, a small piece of celery, a couple of cloves, a little mace, some whole pepper, a large Eggs. Mrs. clarke's cookery book.. 149 pinch of salt, common gtock, J lb. lean beaf, butter, poached eggs, fried sippets. Take any carcases of roast game — say three snipe or two partridges — cut them up into convenient pieces, and pack them into a saucepan with half an onion, a carrot, a bay leaf, a small piece of celery, a couple of cloves, a little piece of mace, some whole pepper, and a large pinch of salt ; pour in just enough common stock to cover the contents ; let the whole boil for a couple of hours, strain the liquor and put it by ; take half a pound of lean beef, chop it up and pound it in a mortar with all the flesh that can be picked out of the pieces of game, then pass the whole through a sieve, moistening now and then with some of the liquor ; lastly, heat the pur^e, correct the flavoring if necessary, stir in a piece of fresh butter the size of a walnut, and serve with fried sippets round and poached eggs on the top. 491. EG-&S (an Gratia). — Ingredients — Hard-boiled eggs, butter, grated Parmesan cheese, black pepper, powdered nutmeg, baked bread-crumbs. Cut some hard-boiled eggs in slices, and lay them on a well- buttered dish, with grated Parmesan cheese, black pepper, and the least bit of powdered nutmeg ; sprinkle some baked bread-crumbs over all, put the dish in the oven, and serve as the contents begin to color. 492. Do. (Stuffed). — Ingredients — Hard-boiled eggs, olives, capers, anchovies, truffle trimmings, tarragon, butter, pepper, sip- pets of bread. Cut some hard-boiled eggs in half, mince the yolks with a few olives and capers, some anchovies thoroughly washed, a few truffle trimmings, and a little tarragon, add some pepper, and fill each half-egg with this mixture. Pour some liquefied butter over, and warm them in the oven. Then place each half-egg on a round sippet of bread fried in butter to a light yellow color, and serve. 493. Do. (Stewod).— Ingredients— Spanish onions, butter, flour, cream or milk, pepper and salt to taste, grated nutmeg, hard-boiled eggs, bread sippets. Cut some Spanish onions in slices, and fry them in plenty of butter till they are quite done without taking color, add a small quantity of flour, and when this is amalgamated with the butter moisten with a due quantity of cream, or simply milk, then add some pepper and salt to taste, a little grated nutmeg, and a quantity — equal in bulk to the onions— of hard-boiled eggs cut in slices. Let the whole simmer gently till quite hot, and serve with bread sippets fried in butter. 150 MRS. CLARKE'S COOKERY BOOK. EgGS. 494. EG&S (a ISi SOUlaiSOl. — ingredients— Onions, milk, pepper, salt, nutmeg, butter, flour, cream or milk, hard-boiled eggs. Boil some onions in milk with pepper, salt, and nutmeg ; when quite done pass them through a sieve. Put some butter into a saucepan with a little flour, when the butter is melted and well mixed with the flour put in the onion pulp, and add either milk or cream until the sauce is of the proper consist- ence, then add hard-boiled eggs cut in half, and as soon as they are quite hot serve. 495. Do. (a la MaitrO D'Hotol)-— ingredients — Hard-boiled eggs, butter, pepper, salt, minced parsley, lemon juice, Cut some hard-boiled eggs in half, toss them in butter till quite hot, add pepper, salt, minced parsley, and a little lemon juice, and serve. 496. DO- (Witll Sorrel). — ingredients — Eggs, sippets of bread, butter, sorrel, salt, a tablespoonf ul of flour, pepper and salt to taste, cold stock. Boil a number of eggs in their shells for three or four min- utes, then dip them into cold water, carefully remove the shells, and place them again in hot water to make them quite hot ; drain, and serve them on the following purde with sippets of bread fried in butter round the dish : Pick and wash a quan- tity of sorrel, put it into a saucepan with a little water and some salt, when thoroughly done drain ofl" all the moisture and pass the sorrel through a hair sieve. Amalgamate a piece of butter and a tablespoonful of flour in a saucepan on the fire, put in the sorrel and stir well for some minutes, then add pepper and salt to taste, and the yolk of one egg beaten up with a little cold stock and strained. 497. So- (in Cases)- — ingredients— Paper cases, butter, parsley, pepper, salt, cayenne, eggs, a teaspoonful of grated Parme- san, a sprinkling of baked bread-crumbs. Oil some small paper cases as for ramakins, put intoieach a piece of butter the size of a hazel nut, with a small pinch of minced parsley, some pepper, salt, and the least pinch of cay- enne. Break an egg into each case, add a teaspoonful of grated Parmesan and a sprinkling of baked bread-crumbs. Put the cases in the oven for about five minutes and serve. They may also be so prepared, a number at a time, in w silver dish, and served in it. 498. BTJTTESiED EG&S- — Ingredients— Four eggs, 2 oz. of but- ter, 2 tablespoonfuls of cream, a little grated tongue, pepper and salt to taste, pieces of buttered toast. Break four eggs into a basin, and beat them well ; put two Eggs. mrs. Clarke's cookery book. 151 ounces of butter and two tablespoonfuls of cream into a sauce- pan ; add a little grated tongue, pepper and salt to taste, when quite hot add the eggs, stir till nearly set, then spread the mix- ture on pieces of buttered toast and serve. 499 rHIED EGGS (1).— Ingredients— Butter, eggs, pepper, salt. Melt a piece of butter in a small frying pan, break two eggs in it carefully so as not to break the yolks ; when nearly set, trim the edges of the whites and slip them out on a hot dish, pour the butter over them, sprinkle with salt and pepper, and serve. 500. DO- (2).— Oil, dripping or lard, eggs. Put a good allowance of either oil, dripping, or lard in a frying pan ; when quite hot break an egg into it, and as soon as the white begins to set turn it over dexterously with the slice, so as completely to cover the yolk. The eggs must be fried one by one, and as one is done it must be carefully taken up and laid in front of the fire to drain and keep hot. 501. Do. (■with Slack Butter).— ingredients— Butter, eggs, tarragon vinegar, minced parsley, salt and pepper. Fry them in butter as above, leave the butter in the frying pan over the fire till it is nearly black, add a few drops of tar- ragon vinegar, some minced parsley, a little salt and pepper. Pour over the eggs and serve. 502. Do. ('Wltll Tomatoes).— Ingredients— Butter, French tomato sauce, pepper and salt to taste, fried eggs. Melt a small piece of butter in a saucepan, put to it a small quantity of French tomato sauce, add pepper and salt to taste, and when quite hot turn it out on a dish, disposing on it the eggs fried in butter. 503. Do. (with Bacon). — ingredients— Thin slices of streaky bacon, fried eggs. Cut some thin slices of streaky bacon, cut off the rind and trim them ; put them into a frying pan on the fire, and turn them often until quite hot, then roll up each slice, make'a bor- der of them round the fried eggs in the dish. 504. Do. (■with Ham) —Ingredients— A slice of ham, fried eggs. Trim a slice of ham, and either grill it on a clear fire or toast it in front of it. Serve with the fried eggs on it. 505. SCRAMBLED EGGS- — Ingredients— Four eggs, salt and pepper to taste, 1 oz. of butter, finely minced parsley. Beat up four eggs, with salt and pepper to taste ; put an ounce of butter into a saucepan, directly it is melted put in the i5« MRS. Clarke's cookery book. Eggs. eggs, and keep constantly stirring with a spoon until they are nearly set, adding at the last a little finely-minced parsley. 506. SOUAMBLED EGGS (with Asparagus)-— Ingredients- Asparagus points, salted water, butter, scrambled eggs. Parboil some asparagus points, cut the size of peas, in salted water, drain them and toss them in a little butter till quite hot. Scramble some eggs as in the preceding recipe, and when nearly set add the asparagus points instead of the parsley. 507. DO- (with Tonaatoes)- —Ingredients— Four eggs, 1 table- spoonful of French tomato sauce, or 1 large tomato, scram- bled eggs. Beat up four eggs with a tablespoonful of French tomato sauce, or one large tomato, peeled, freed from p'ps, and chopped small, and proceed as above. 508. Do. (with Onions)— Ingredients— 2 slices of Spanish onion, butter, 4 eggs, pepper and salt to taste. Take two slices of Spanish onion, and chop them coarsely ; put them into a saucepan with plenty of butter, and when they are thoroughly cooked, without having taken any color, throw in four eggs beaten together with pepper and salt to taste ; keep on stirring till the eggs are nearly set, and then serve N.B. — Equal parts of tomatoes and onions may be cooked to- gether, and then the eggs added. 509. DO- (with Fish). — Ingredients— Remnants of fish, 4 eggs, pepper and salt to taste, finely minced parsley. Pick out the meat of any remnants of fish, such as salmon, turbot, eod, haddock, or whiting, and with a silver fork break it up small ; take two tablespoonfuls of this and four eggs; beat the whole together with a little pepper and salt to taste, and a little parsley finely minced, then proceed as in No. 505. 510. Do. (with Ham). — Ingredients — A tablespoonful of grated ham, 4 eggs, pepper to taste, butter. Beat up a tablespoonful of grated ham with four eggs, and pepper to taste ; put them into a saucepan with a piece of but- ter, and stir till nearly set. 511. Do. (with CheeSO). — ingredients— Four eggs, 3 tablespoon- fuls of Parmesan cheese, a sprinkling of pepper. Put four eggs and three tablespoonfuls of Parmesan cheese into a basin with a sprinkling of pepper ; beat all together, and proceed as in the first recipe, omitting the parsley. Eggs. mrs. clarke's cookery book. 153 512. SCHAMBLED E&GS (on Toast)- Any of the above may be served on slices of buttered toast, but if so served they must be even less set, at the time of serv- ing, than when served plain ; or neat bread sippets, fried in butter, may be served round them. 513. SIPPETS (Fried).— Ingredients— A loaf of bread, butter. Cut out of a loaf slices from a quarter to three-eighths of an inch thick, shape them into triangles or arrowheads all of a size ; put some butter in a frying pan, and when quite hot lay the sippets in it ; turn them frequently, adding more butter, as it is wanted, and taking care that they are all fried to the same golden color. A readier way, but producing not so nice a sip- pet, is to lay the pieces ol bread in the frying basket, and dip it in a saucepan full of boiling fat. They must afterwards be laid in front of the fire to drain. 514. OMELET (Plain)-— Ingredients— 3 or 4 eggs, 1 dessertspoon- ful of finely minced parsley, pepper and salt to taste, butter size of an egg. Beat up three or four eggs with one dessertspoonful of par- sley very finely minced, and pepper and salt to taste ; put a piece of butter, the size of an egg, into a frying pan, as soon as it is melted pour in the omelet mixture, and, holding the handle of the pan with one hand, stir the omelet with the other by means of a spoon. The moment it begins to set cease stirr- ing, but keep on shaking the pan for a minute or so ; then with the spoon double up the omelet and keep shaking the pan un- til the under side of the omelet has become of a golden color. Turn it out on a hot dish and serve. 515. Do- (Savory) —Ingredients— 3 or 4 eggs, ^ a shallot, parsley, a small pinch of powdered sweet herbs, pepper and salt to taste. Beat up three or four eggs with half a shallot very finely minced, some parsley similarly treated, and a very small pinch of powdered sweet herbs, add pepper and salt to taste ; then proceed as above. 516. Do. (Ham or Bacon).— Ingredients — Three or 4 1 heaped tablespoonful of ham or bacon, pepper to taste. Beat up three or four eggs with a heaped tablespoonful of ham or bacon, half lean and half fat, cut up to the size of very small dice ; add pepper to taste, and salt if necessary, and pro- ceed as above. 154 MRS. Clarke's cookery book. Eggs. 517. OMELET (Olieese)-— Ingredients— Three eggs, I or 2 table- spoonfuls of Parmesan cheese. Beat up three eggs with one or two tablespoonfuls of grated Parmesan cheese. Cook as above, and serve with some more grated cheese strewn over the omelet. 518. DO- (Tomato, l). — Ingredients — Plain omelet mixture, tomato sauce. Add to a plain omelet mixture a small quantity of tomato sauce, mix well, then finish in the usual way. 519. DO- (ToiaatO, 2). — Ingredients—Equal parts of sliced onions and tomatoes ; butter, j)epper and salt, plain omelet. Take equal parts of sliced onions and tomatoes peeled and freed from pips, chop them both coarsely. Fry the onions in butter. When cooked, without being colored, add the toma- toes, with pepper and salt, and keep stirring the mixture on the fire till it forms a sort of puree. Make a plain omelet, and insert this in the fold on dishing it. 520. DO- (TODiatO, 3). — Ingredients — Tomato sauce, potato flour, butter, pepper and salt to taste, savory or plain omelet. Take a little tomato sauce, add to it a little potato flour dis- solved in water, then put it into a saucepan with a piece of butter, and pepper and salt to taste. When quite hot and thickened turn it out on a dish, and on it place a savory or a plain omelet. There must not be too much sauce on the dish. 521. DO- (IVEvislxrOOltt- ) —Ingredients — Button mushrooms, white or brown sauce. (See Sauces. ) Parboil a small quantity of button mushrooms, slice them small, and stew them just long enough to cook them in a small quantity of either white or brown sauce ; then use as in pre- ceding recipe. 522. DO- (Fish-) — Ingredients— 3 eggs, remnants of cold fish, minced parsley, pepper and salt to taste. Beat up three eggs with a quantity equal in bulk to one egg of the remnants of any cold fish (salmon or turbot) finely shredded with a fork, a pinch of minced parsley, pepper and salt to taste. 523. Do. (OYSter.) — Ingredients — Oysters, butter, pinch of flour, cream, salt, pepper, nutmeg, least bit of cayenne, finely minced parsley, yolk of an egg, juice of ^ a lemon, plain omelet. Parboil some oysters in their own liquor, remove the beards, cut each oyster in four or six pieces ; melt a piece of butter in a saucepan, add to it a pinch of flour, the liquor of the oysters, Eggs, mrs. clarke's cookery book. 155 a little cream, salt, pepper, nutmeg, the least bit of cayenne, and some finely-minced parsley; put in the oysters, and toss them in this sauce just long enough to make them quite hot ; stir into this ofifthe fire the yolk of an egg beaten up with juice of half a lemon, and strained. Insert this in the fold of a plain omelet, or serve it round the omelet. 524. Do, (Kidnoy.) — Ingredients — Sheep's kidneys, butter, pepper and salt to taste, finely minced parsley, flour, white wine and stock, a squeeze of lemon. Parboil some sheep's kidneys, cut them in slices, and toss them in butter, with pepper and salt to taste, and some finely- minced parsley ; mix, in a saucepan, a small quantity of butter and flour, add equal quantities of white wine and stock, put in the kidneys, toss them until done, then add a squeeze of lemon and serve in or round the omelet. 525. EG&S (to Eeep Fresh for Several "Weeks). Fill a saucepan with three or four quarts of boiling water. Put two dozen eggs into a cabbage or onion net and hold them in the boiling water for twenty seconds. Continue this opera- tion until you have as many eggs as you wish to preserve. Have some sawdust in boxes and pack them in it. At the end of two or three months the eg?s will be found quite good enough for culinary purposes. Eggs can be kept lor a long time if the shells are smeared with butter or sweet oil, then packed in plenty of sawdust, not allowing the eggs to touch each other. Another way is to plunge them in lime water di- rectly they have been laid, and allow the vessel to stand in a cool cellar. Eggs for preserving should not be more than twenty-four hours old, and should be collected in fine weather. Take care the eggs are covered with the lime water, and it is a good plan to lay a piece of board op the top of the eggs with a little lime and salt upon it. KETCHUPS. 526. MUSHROOM KETCHUP.— Ingredients— To 2 gallons of mushrooms, ^ lb. salt ; to every quart of mushroom liquor, allow a small saltspoonful of cayenne, a teaspoonful of all- spice, a teaspoonful of ginger, 2 blades of pounded mace, Select some freshly gathered (gather in dry weather or else the ketchup will not keep), full-sized mushrooms. Lay in an earthenware pan in layers, first a layer of mushrooms and then one of salt, and so on until all are used. Allow them to stand a while (say five or six hours). Then break to pieces with the hand, place in the refrigerator for three days, stirring or mashing them occasionally. Extract as much juice as possible, measure the liquor without straining, adding to each quart the above mentioned spices. Pour into a stone jar, ex- clude the air ; place the jar in a saucepan of boiling water and allow to boil three hours. When this is done pour the contents of the jar into a stewpan and allow it to simmer gently for half an hour. Pour into a vessel, place in refrigerator till the next day. Pour off into another vessel and strain. Have ready some clean dry bottles and to each pint of ketchup it is a great improvement to add a few drops of brandy ; pour into the bottles, taking care not to squeeze the mushrooms, and al- low the sediment to remain at the bottom of the vessel, (if wanted very clear and bright, the liquor must be strained after the above operation through a flannel bag). Cork and seal. Examine occasionally and if there is any sign of spoilinj^ boil again with a few peppercorns. The sediment may be bottled for immediate use. 527. LEMON KETCHUP- — Ingredients — One dozen lemons, ^ a breakfast cupful of white mustard seed, 1 eggcupful of tur- meric and white pepper, \ an eggcupful of cloves and mace, \ a small teacupful of white sugar, 1 saltspoonful of cayenne, I a small teacupful of horse radish, ^ a small teacupful of salt, 4 shallots. Finely grate the rind of lemons, pound the spices in a mor- tar, grate the horse-radish. Thoroughly blend these ingred- ients, then sprinkle the salt over all, extract the juice from the lemons and add to the mixture. Allow to stand in a cool place for three or four hours. Boil in an enamelled kettle thirty minutes, pour into a stone jar, cover tightly. Stir every day for fourteen days, then strain, bottle and seal. Ketchups. mrs. clarke's cookery book. 157 528 TOMATO SBTOHUP (l).— Ingredients— To 1 peck of tomatoea allow 1 tablespoonful of salt, mace, black pepper, cloves powdered, and one of celery seed ; a teaspoonful of cayenne, i lb. tin of mustard. Make a small incision in each tomato, put into an enamelled saucepan, and boil until perfectly soft, and the pulp dissolved ; work through a cullender, then through a hair sieve. Place upon the stove adding the remaining ingredients (the celery seed must be confined in a muslin bag), and boil six hours. Stir occasionally for the first five hours and all the last hour. Pour into a stone jar ; allow to stand from twelve to fourteen hours in a cool place. When perfectly cool add a pint of strong vinegar. Remove the celery seed ; bottle, cork, and seal. Exclude from the light. 629. Do. (2). — Ingredients — Ripe tomatoes, to every lb. of juice add a pint of vinegar, a dessertspoonful of sliced garlic, a small teaspoonful of salt and white pepper. Take a number of ripe tomatoes ; place in a jar ; cover and bake till tender. Strain and work through a sieve, and add the above ingredients. Pour into a stewpan and boil until the ingredients are perfectly soft. Work through the sieve a second time and to every pound squeeze the juice of three lemons. Boil again until of the thickness of cream. Set aside to get cold. Bottle, cork and seal, and keep in a dry, dark place. 530. WALNUT SETOHTTP.— Ingredients— Wabiuts, salt, to every 2 quarts of walnut liquor allow 1 oz. each of allspice, ginger, black pepper, cloves, mace. Wash the shells of walnuts, bruize them slightly, put them with salt in a stone jar for two or three weeks until they fer- ment, then boil them up, strain off the liquor, add to every two quarts one ounce each of allspice, ginger, black pepper, cloves, and mace ; boil the whole one hour; let it cool, bottle it, and tie a bladder over the corks. 531. Z^USTAUD (to make). Mix the best Durham flour of mustard by degrees with boil- ing water to a proper thickness, rubbing it perfectly smooth ; add a little salt, and keep it in a small jar closely covered, and put only as much into the glass as will be used soon, which should be wiped daily round the edges. 532. Anotlier vrs.7, for immediate use. Mix the mustard with new milk by degrees, to be quite smooth, and add a little raw cream. It is much softer this way, is not bitter, and will keep well. 158 MRS. Clarke's cookery book. Ketchups. 533. FUEITCH MUSTARD- — Ingredients— One quart of brown mustard seed, 1 handful each of parsley, chervil, tarragon and burnet, 1 teaspoonful of celery seed, cloves, maoe, garlic. Salt to taste, enough wine vinegar to cover the mixture. Put the whole into a basin with enough wine vinegar to cover the mixture. Let it steep twenty-four hours, then pound it in a marble mortar. When thoroughly pounded pass it through a fine sieve ; add enough vinegar to make the mus- tard of the desired consistency, and put into jars for use. 534. MINT VINEaAR. Take a wide-mouthed bottle or bottles. Fill them (loosely) with nice fresh mint leaves, then add good vinegar to fill the bottle or bottles ; cork well. Allow to stand for two or three weeks, and at the expiration of this time, strain into fresh bottles and cork securely. Useful when mint is not in season. 535 HORSE-RADISH VINEG-AR. —Ingredients-Three oz. of scraped horse-radish, 1 oz. of minced shallot, 1 drachm of cayenne, 1 quart of vinegar. Pour the vinegar upon the above ingredients ; allow to stand ten days. This will be found exceedingly useful for cold joints, salads, &c., and a very economical relish. 536. An ezcellent substitute for Gaper Sauce- Boil slowly some parsley to let it become a bad color, cut, but don't chop it fine ; put it to melted butter, with a teaspoon- ful of salt, and a dessertspoonful of vinegar. Boil up and serve. 537. NASTURTIUM (for Capers). Keep m a few days after they are gathered, then pour boiling vinegar over them, and when cold cover. They will not be fit to eat for some months, but are then finely flavored, and by many preferred to capers. 538. CHILI VINEQ-AR— Fifty fresh red Chilies, one pint of vinegar. Cut the Chilies in half, steep in the vinegar for a fortnight, it will then be ready for use, and will be found a very nice relish to fish. 539. CHEROKEE- — Ingredients — One eggspoonful of cayenne, 5 cloves of garlic, an eggcupful of soy, ^ an eggcupful of wal- nut ketchup, 1 pint of vinegar. Boil all the ingredients for half an hour. Strain, and bottle for use. Will keep good a long time. 540. GREEN GOOSEBERRY OHUTNEE.— Ingredients— Two pints of unripe gooseberries or green apples, 3 oz. mustard Ketchups. mrs. clarke's cookery book. 159 eeed, 3 oz. powdered ginger, 5 oz. coarse Bugar, 10 oz. rais- ins, 3 oz. salt, 2 pints vinegar, 3 oz. garlic. Chop the gooseberries and the raisins (after being stoned) quite fine, also the onions and garlic almost to a paste ; add one ounce cayenne, and a proper quantity of turmeric to make it a nice color. When well mixed, boil ten minutes or quarter of an hour, and rub through a sieve. 641. HERBS (to Dry). Gather the herbs for drying before they begin to flower. Free from dirt and dust and tie in bunches having previously removed the roots. Dry in the oven or before the fire, in either case, dry quickly as the flavor is better preserved by quick drying. Upon no consideration allow them to burn. Tie up in paper bags and hang in a dry place. N. B. — Take care to gather the herbs on a dry day. 542. MT MOTHER'S OHTJTNEE— Ingredients— Half a lb. brown sugar. \ lb. salt, \ lb. garlic, \ lb. onions, \ lb. ginger, \ lb. mustard seed, or cayenne pepper, J lb. raisins, stoned and chopped fine, 15 large apples (sour), 3 pints best vinegar. Boil the apples, onions, and garlic in the vinegar, rub this through a sieve, steep the mustard seed in vinegar, then shred it fine ; add all together and mix well. Bottle when cold. It is much more of a relish than pickles. 543. HIMALAYA CHTTTNEE.— Ingredients— Eight lbs. gxaen apples, 1 lb. sultana raisins, 1 lb. brown sugar, 1 os. birds- eye chilies, 2 oz. whole mustard, 4 oz. garlic, 4 Ok. coarfce salt, \\ bottles brown vinegar. Chop all the ingredients very fine, then add the salt, vinegar, and sugar ; put in a jelly pan on a slow fire and let it stew till soft like a pulp. This is very good when bottled and well corked. 644. HERB POWDER (for ■winter use).— Ingredients— Take 2 oz. each of winter savory, sweet marjoram, lemon, thyme, lemon peel and 4 OE. of parsley. Thoroughly dry the herbs and take off the leaves. Grind to a powder and pass through a sieve. Dry the lemon peel and pound as finely as possible, then mix all together thoroughly. Keep in glass bottles tightly corked. 545. PARSLEY (to keep for "winter use). Take fresh bunches of parsley and plunge into boilii j water slightly salted, boiling for three or four minutes. Remove from the water, and drain dry very quickly before the fire, and i6o MRS. Clarke's COOKERY BOOK. Ketchups. put in bottles for use. Soak in tepid water five minutes when required for cooking. 546. GAELIC VIlTEGAXl. Steep an ounce of garlic in two quarts of the best white wirie vinegar ; add a nutmeg scraped. This vinegar is much esteemed by the French. 547. A USEFUL SETCH7F — Ingredients — Half pint of mnsh- room ketchup, ^ pint of walnut pickle, 2 tablespoonfuls of Chili vinegar, 2 shallots. Take one and a half pts. of freshly made mushroom ketchup, peel the shallots and add them to the ketchup and allow it to simmer for ten minutes, then add the pickle and vinegar and boil again for ten minutes. Stand in a cool place, and when perfectly cold, bottle, and having placed a small piece of shal- lot in each bottle, cork and set by for use. 548. OYSTER KETOHUT (without the liquor).— ingredients — One pint of oysters, 1 pint of sherry, 3 tablespoonfuls of salt, 1 drachm of cayenne, 2 drachms of ground mace. Be sure the oysters are perfectly fresh, reserve the liquor and put it, the oysters and sherry into a stewpan to scald. Strain and pound the oysters in a mortar with the seasoning. When pounded to a pulp add the oyster liquor and boil five minutes. Skim, work through a sieve, allow it to stand until perfectly cool, and it is ready to bottle. Cork well, and seal the c'>rka. FORCEMEATS. OBSERVATIONS ON FORCEMEATS. Whether in the form of stufifing-balls or for patties, forcemeat makes a considerable part of good cooking, by the flavor it imparts to the dish it accompanies, and con- siderable care should be taken in cooking it. It is often the case^ at many excellent tables where everything else is well done, to find very bad forcemeat or stuffing. 549. FORCEMEAT (to force Fowls or Meat)— Ingredients— A little ham or gammon, veal, or fowl, beef-suet, onion, par- sley, lemon-peel, salt, nutmeg, pounded mace, white pepper or cayenne, bread-crumbs, 1 or 2 eggs. Shred a little ham or gammon, some cold veal, or fowl, some beef-suet ; a small quantity of onion, some parsley, very little lemon-peel, salt, nutmeg or pounded mace, and either white pepper or cayenne, and bread-crumbs. Pound in a mortar, and bind it with one or two eggs beaten and strained j for forcemeat patties the same mixture as above. 550. Do. (for cold Savory Pie).— ingredients— As above. The same ; only substituting fat, or bacon, for suet. The livers (if the pie be of rabbit or fowls), mixed with fat and lean of pork, instead of bacon, and seasoned as above, is excel- lent. 551. Do. (Common, for Veal or Hare)-— ingredients— ^ lb. of bread crumbs, 4 oz. of beef suet, the rind of half a lemon, 1 tablespoonful of minced savory herbs, pepper and salt to taste, a little nutmeg, 2 eggs. Mince the lemon rind as fine as possibls and blend with the other ingredients ; mix well and bind with the beaten eggs. 652. Do. (for Fisll Soups).- ingredients— l lobster, 1 small head of celery, butter the size of an egg, a cupful of bread-crumbs, 3 eggs, pepper, salt, and a little nutmeg. Pick the meat from the lobster and pound in a mortar, boil the celery until soft, drain, and mix with the lobster, bread- crumbs, seasoning, and the yolk of one hard-boiled egg. L i6i 1 62 MRS. Clarke's COOKERY BOOK. Forcemeats. Pound well for a quarter of an hour, warm the butter, and mix with two beaten eggs ; add this to the lobster and other ingre- dients. Dip your hands in flour, form the mixture into little balls, fry in butter, and serve in fish soup. 553. FORCEMEAT (for Fowls). — Ingredients— Quarter lb. of suet, 2 oz. of ham, the grated rind of half a lemon, a dessert spoonful of minced parsley, 1 teaspoonful of minced sweet herbs, cayenne, salt, grounded mace to taste, 7 oz, of bread- crumbs, 2 eggs. Cut the ham into small, thin strips, chop the suet finely, also the lemon peel ; add the seasoning, then the crumbs ; thor- oughly blend, and after the eggs have been well beaten add to the other ingredients, and it is ready for use. If wished for balls, fry a golden brown in hot lard. 554. FORCEMEAT BALLS (for Mock Turtle)-— Ingredients- Pounded veal, udder, or butter, bread-crumbs, milk, chopped parsley, shallot, yolks of 3 hard-boiled eggs, pepper, salt, curry powder or cayenne, yolks of 2 uncooked eggs. Take the pounded veal and rub through a sieve, with an equ^l quantity of udder, [or if there is no udder at hand one- third of the quantity of butter will do instead. Then place the bread-crumbs into a stewpan and mix with it a very small quan- tity of milk, enough to moisten it. Add to this the chopped parsley and shallot, and mix well until they have become a paste ; pour through a sieve and leave to cool. When cold pound it and mix well together. Have ready the yolks of three hard-boiled eggs, add these and some pepper and salt, curry powder or cayenne for seasoning ; then add the yolks of the two uncooked eggs, rub all well together, and shape into balls. Place in the soup ten or fifteen minutes before serving. 555. So- (ver7 fine Balls for Fish Soups or Stewed Fish). — Ingredients — Lobster, a little essence of anchovy to taste, boiled celery, yolk of a hard-boiled egg, cayenne, mace, salt, white pepper, 2 tablespoonf uls of bread-crumbs, one of oyster liquor, 2 oz. of butter, 2 eggs. Beat the flesh and soft parts of a middling lobster, essence of anchovy to taste, a large piece of boiled celery, the yolk of a hard egg, a little cayenne, mace, salt, and white pepper, with two tablespoonfuls of bread-crumbs, one ditto of oyster liquor, two ounces of butter warmed, and two eggs well beaten ; make into balls, and fry of a fine brown in butter. 556. DO- (Balls for Soup)- — Ingredients — 8 oz of bread-crumbs, sweet herbs, salt and pepper to taste, 5 eggs. Have the bread-crumbs finely grated, and the herbs pounded Forcemeats, mrs. clarke's cookery book. 163 to a powder; sprinkle with pepper and salt ; boil two eggs hard and mince finely. Mix ail together and bind the whole with the remaining eggs. Form into little balls, and drop into the soup about five or six minutes before serving, 557. FORCEMEAT (Oyster, for Roast or Boiled Turkey).— Ingredients — 2 teacupfuls of bread-crumbs, ^ oz. of minced suet, 1 table- spoonful of savory herbs, a sprinkle of nutmeg, salt and pepper to taste, 2 eggs, 1^ doz. oysters. Have the bread-crumbs and suet finely minced, add the herbs chopped as finely as possible ; mix well. Having opened the oysters, beard and chop them (not very small) and add to the other ingredients ; beat up the eggs, and with the hand work all together thoroughly ; it is then ready for use. 558. SAGE AND ONION STUFFING (for Pork, Ducks, Geese)- — ingredients — 2 teacups of bread-crumbs, 4 large onions, 12 sage leaves, butter the size of an egg, pepper and salt to taste, 1 egg. Peel and boil the onions for five or six minutes, dip the sage leaves in the same water (while boiling) for a minute or two, then chop finely ; add seasoning, the bread-crumbs and butter ; beat up the egg, and work all together. It is then ready for use. BREAD AND CAKES, OBSERVATIONS ON BREAD. Of all articles of food, bread is perhaps the most import- ant, therefore it is necessary to be well acquainted with the quality of the ingredients and the art of making it. Flour ought to be a few weeks old before being used, and care must be taken to keep it perfectly dry. Genuine flour will hold together in a mass when pressed with the hand. American flour requires almost twice as much water to make it into bread, as is used for English flour, and there- fore it is more profitable, for a stone of the American which weighs 14 lbs. will make 215^ lbs. of bread, but the best sort of English flour produces only 18^ lbs. In wet weather, or when wheat is badly stored, causing it to be damp, the soluble albuminoids which it possesses act upon the insoluble gluten causing it to decompose, and at once generating dextrin by their action on the starch of the grain, consequently the flour prepared from such grain is poor in gluten and rich in dextrin, the consequence being that when used it produces heavy bread, therefore it is of the utmost importance to purchase only the best quality of flour, for it is the truest economy. Do not place the sponge or dough too near the fire, as some cooks are liable to do in cold weather, or the quality of bread will be endangered. The proper heat should be gentle and equal for fermenta- tion. Care must aiso oe taicen 10 luix and knead (brisk and long kneading will fully repay for the trouble) when it has reached the point for either. Some authorities say the heat of the oven should rise to 280° and after a quarter of an hour slacken to 220', others from 300° to 400'. The cook must be guided by experience as to exact degree of heat. Doubtless the bread will require a brisk oven, and should take about an hour to an hour and a half to bake. 164 Bread. mrs. Clarke's cookery book. 165 OBSERVATIONS ON CAKES. For good cakes (as in bread) it is of great importance to use no ingredients, but those of the finest quality. The flour must be dry and sifted. It will be found a good plan after purchasing currants, to wash in three waters, pick and dry in a cloth. Then look them carefully over, discard- ing any stone, stalk, or grit. Lay before the fire or in the sun to dry. Put by in jar, and they will always be ready for use. Eggs should be well whisked, the whites and yolks beaten separately and strained. Butter must not be al- lowed to oil. Lemon peel should be cut thinly as possible. Sugar should be finely powdered. When soda is used it is a good plan to dissolve it in warm water. When all the ingredients are mixed, vigorous and patient beating will greatly add to the lightness of the cake. The heat of the oven is of great importance for cakes, especially those that are large. If not pretty quick, the batter will not rise. Should you fear its catching by being too quick, put some paper over the cake to prevent its being burnt. If not long enough lighted to have a body of heat, or it is become slack, the cake will be heavy. To know when it is soaked, take a broom straw, and pierce into the very centre, draw it instantly out, and if the least stickiness adheres, put the cake immediately in, and shut up the oven. 558. YEAST (I)-— Ingredients — A double handfnl of hops, i doz. potatoes, j gal. of water, 1 or ^ cupful of ginger, small cup of flour, a cup of brown sugar, ^ cup of salt, a cupful of good yeast. Allow the hops and potatoes to boil together in one-half gallon of water till done ; strain and mash the ginger, then add remaining ingredients, excepting the yeast. Let stand until cool, then add the yeast. Next day cork up tight in a jug. 559. YEAST (2). — Ingredients— Two oz. of hops, 1 gal. of water, a handful of salt, 1 lb. of best flour, 3 lbs. of potatoes. Boil the hops in a gallon of water for half an hour ; strain it, and let it cool down to the heat of new milk ; then put the salt and moist sugai ; beat the flour with some of the liquor, 1 66 MRS. Clarke's cookery book. Bread. and then mix all together. Two days after, add the pota- toes, boiled and then masbed, to stand for four-and-twenty- hours ; then put it into bottles, and it will be ready for use. Stir it frequently while making, and keep it warm. Before using, shake the bottle up well. It will keep in a cool place for two months. 560. YEAST (Compressed). This yeast will make good and wholesome bread, but bread made from it will not keep as long as with brewers or home- made yeast. Potatoes mixed with the dough will keep it moist longer. 561. POTATO YEAST-— Ingredients— To every lb. of potatoes 2 oz. of treacle, 2 large spoonfuls of yeast. This is made of mealy potatoes boiled thoroughly soft ; they are skinned and mashed as smooth as possible ; as much hot water should then be put on them as will make a mash of the consistency of good beer yeast. Add to the potatoes the treacle ; and when just warm, stir in the yeast. Keep it warm till it has done fermenting, and in twenty-four hours it will be fit for use. One pound of potatoes will make nearly a quart of yeast ; and i is said to be equally as good as brewers' yeast. 562. HOME-MADE BREAD (l).— Ingredients— Four lbs. of flour, 1 tablespoonful of solid brewers' yeast, 1^ pints of luke- warm milk and water, salt. Put the flour into a deep pan, sprinkle a little salt into it, hollow out the middle with a wooden spoon (take care to leave the bottom of the pan well covered with flour). Next take the yeast, which has been made solid by liberally mixing with cold water and allowing it to settle twenty-four hours. Then proceed to pour the yeast into the hole in the flour, and mix with it as much flour as is round about it until it is of the con- sistency of thick batter ; be careful there are no lumps. Sift plenty of flour over the top, cover with a clean cloth, and set it where the air is warm and equal. Allow to stand an hour or a little longer, and if the yeast has broken through it is then ready to be made into dough. Pour into the sponge the remaining milk and water. Mix into it as much of the flour as you can with the spoon. Now take plenty of the flour, sprinkle on the top of the leaven, and pro- ceed to knead Lhskly, and when perfectly free from lumps and does n'^ adhere to the hands, it may be covered with a cloth and left to rjse a second time. When it begins to Bread. mrs. clarke's cookery book. 167 crack, which will be in about three-quarters of an hour, it can be formed into loaves and baked. In forming the loaves divide in two and make up the shape and size required, and with a sharp knife make incisions in the top of each loaf. If baked in tins, take care to grease them before using. When baked stand on end to allow the steam to evaporate. The dough can be made without making a sponge (if desired) by mixing the yeast with the best part of the milk and water, and after a little salt has been added proceed to work up the whole of the flour at once, and then act as above. The dough will soften in the rising, so it should be made firm at first. 563. nOME-MADE SBEAD (2). Put the flour into a large pan ; mix in a dessertspoonful of salt ; make a hole in the middle, and pour in the yeast (half a teacup of yeast to two quarts of flour), with about a pint of water or milk (which use warm in winter, and cold in summer), not mixing in all the flour ; then put a blanket, or towel, over the pan, and let it stand to rise, near the fire in winter. This is " putting bread in sponge." When it has risen, mix all the flour with the sponge ; knead it well, and let it stand two hours till quite light. Then mould the dough on a board till elastic, and put the loaves into greased or floured baking-tins ; prick them two or three times through with a fork ; let them rise again for a quarter of an hour, and bake them in a quick oven. 564. WHITE BREAD- — Ingredients — Sponge, a pan of butter- milk, or sour milk, flour, teacupfui of yeast. For the sponge take a pan of buttermilk or sour milk which has just turned thick. Put it on the stove and scald. When the curd is well separated from the whey strain or skim it out. Let the whey cool until it will not scald, then stir in the flour, beating thoroughly. It should be about as thick as batter for griddle cakes. Sweet milk, or even water may be used as wetting for the sponge, if good sour milk or buttermilk cannot be had. But fresh buttermilk is, perhaps, the best of all. When the sponge is about milkwarm, beat in a teacupfui of yeast. One teacupfui of the yeast is enough for three ordinary white loaves, one loaf of brown bread and a tin of rolls. The sponge should be made at night. Let it stand until morning. Unless the weather is very cold, it is not nec- essary to put it near the fire. In the morning, when the sponge is light, take out enough for your loaf of brown bread. Mix the remainder with flour, taking care not to put in too much, as that will make the bread dry and hard. Knead half i68 MRS. Clarke's cookery book. Bread. an hour. The whiteness and delicacy of the bread will be much increased by thorough kneading. Put the dough away to rise again. When it is light, if you wish to make rolls, save enough of the dough for that purpose. Make the re- mainder into loaves. Set them away to rise. Wnen light, bake. 565. 7EAST BRBAID — Ingredients — Yeast, 12 potatoes, 3 large tablespooiifuls of Hour, 2 each of sugar and salt, 2 yeast cakes, to every loaf of bread allow 1 pint of yeast. To tnake the yeast pare twelve medium-sized potatoes and put them in a kettle to boil. While they are boiling put in a pan three heaped tablespoonfuls of flour, two each of sugar and salt. Pour slowly over these a pint of boiling water, stirring constantly to free from lumps. When soft mash the potatoes and add to the contents of the pan. Now pour in a quart of cold water and one of boiling water. Set aside till cool enough to bear your finger In. Stir in two yeast cakes dissolved in a little water. Keep warm till a foam rises over the top, when it is ready for use. For each loaf of the brc.iJ take one pint of the yeast, no other wetting being required. Make a hole in the centre of a pan of floui, pour in the yeast and stir it thick as possible, cover and set in a warm place to rise, which will be in about two hours — sometimes less — now mix into loaves, let it rise again, and bake from a half to three quarters of an hour. A great advantage of this bread is, it is HO quickly made. If the yeast should become a little sour, a pinch of soda may be put in when first stirred for bread. 566. FLAIIT BBEAD- — Ingredients — Half lb. of white flour, 1 teaspoonful of baking powder, a pinch of salt, J pint of milk and water. The simplest way of making bread in small quantities is kfast-plate ; the cakes should be very smooth at the edges. When they are done on one side, turn them; when brown on both sides, put some butter on the plate, put the cake on it, butter the top, bake another and put on it, butter hot, and send them to the table. Buckwheat cakes are much better if they are sent to the table with only one or two on the plate. 610. RYE BATTER CAKES —Ingredients— One pint of rye meal enough lukewarm milk to make a thin batter, salt ac- cording to taste, one 1 ill of home-made yeast. Add enough lukewarm milk to the rye to make a thin batter, with salt ; beat it well, then add the yeast ; when they are light, bake th'^m on a griddle, as buckwheat cakes. 178 MRS. CLARKE'S COOKERY BOOK. CaKES. 611. MILK AND BTTTTBR OAEES-— Ingredients — Three- quarters of a pound of flour, ij lb. of butter, ^ lb. of sugar, 1 teaspoonful of grated nutmeg, as much milk aa will form a dough. Cut up the butter in the flour, add the sugar and spices by degrees ; stir in as much milk as will make a dough ; knead it well, roll it out in sheets, cut in cakes, butter your tins, lay them on so as not to touch, and bake in a moderate oven. 612. SPONGE JELLY CAKE. -Ingredients— 3 eggs, i oz. of sugar, 1 cup of flour, 1 dessertspoonful of baking powder, 3 tablespoonfuls of boiling water. Mix the baking powder with the flour, and beat each of the eggs separately. Then mix all the ingredients together, and bake in jelly tins in a brisk oven. When cool, chocolate frost- ing put between the cakes makes them very delicious, or jelly if preferred. 613. JELLY ROLLS-— Ingredients— 3 eggs, J a cupful of butter. 1^ teaspoonsful of baking powder, § of a cup of pulverized sugar, 1 cupful of flour, a little salt. Bake in shallow pans — a dripping-pan well buttered is good for this purpose ; put in the dough till it is about half an inch thick ; take it carefully from the tins when baked and lay on a cloth ; spread jelly over it evenly with a knife ; roll while hot ; if this is not done the cake will crumble. 614. SPONGE JELLY CAKE (Rolled.)- Ingredients— 5eggs, 1 cup of sugar, 1 cup of flour, and 1 teaspoonful of baking powder. Beat the yolks and sugar to a cream, add the whites, beaten to a stiff froth ; then the flour, in which the baking powder has been mixed. Bake in a dripping-pan. When done, turn out on a cloth, spread jelly on the bottom of the cake, and roll from the side. 615. ROLL JELLY CAKE- — ingredients— IJ cups of brown sugar,3 eggs, 1 cup of jailk, 2 cups of flour, 1 teaspoonful of cream of tartar, 1 teaspoonful of soda, 1 teaspoonful of lemon or vanilla essence. Thoroughly beat the eggs and sugar together ; mix the cream of tartar and soda with the milk, stirring in the flavoring also; next mix in the flour; spread them upon a long pan, and as soon as done spread jelly on the top and roll. 616. JOHNNY CAKE.— Ingredients— 1 pt. of Indian meal, 1 teacupful of sugar, 1 pt. of milk, 2 eggs, 1 teaspoonful of butter, salt to taste, 1 teaspoonful of dissolved saleratus. Mix the butter and sugar with the meal ; boil half the milk. Cakes. mrs. Clarke's cookery book. 179 Add the dissolved saleratus and the eggs, after they have been well beaten, to the remaining half of cold milk. Pour the boiling milk over the meal and let it cool. Then add the cold milk and saleratus. Bake in a shallow pan. 617. INDIAIT MEAL BREAKFAST OAKES.-Ingredients- 1 qt. of Indian meal, 2 eggs, 1 teaspoonful of dissolved saler- atus, ^ oz. of butter, salt to taste, milk sufficient to make a thick batter. Beat the eggs very thick and light. Cut up the butter into the meal ; then pour over enough boiling water to wet it. When it is cool add the eggs and salt ; pour the dissolved saleratus into the milk, and add as much milk as will make it into a thick batter. Butter square tin pans, fill them about two- thirds full, and bake in a quick oven. When done, cut into squares and serve hot. 618. lOIlTG rOR OASES (l).— Ingredients— Four eggs, 1 lb. of finely powdered white sugar, vanilla, strawberry, lemon, or any other flavoring. Take the whites of the eggs, and beat well adding the sugar to stiffen in small quantities ; continue until you have beaten the eggs to a stiff froth ; it will take about half an hour if well beaten all the time ; if not stiff enough then add more sugar; spread carefully on the cake with a broad bladed knife ; to color icing yellow, put the grated peel of a lemon (or orange) into a piece of muslin, strain a little juice through it and press hard into the other ingredients. Strawberry juice or cranberry syrup colors a pretty pink color, 619. ICING- POE. CAKES (2).— Ingi-edients— The whites of two eggs, 4 lb. of castor sugar, and the juice of a lemon or a few drops of orange flower water. Beat the mixture until it hangs upon the fork in flakes, then spread over the cake, dipping the knife in cold water occasion- ally ; stand it before the fire, and keep turning the cake con- stantly, or the sugar will catch and turn brown ; as soon as it begins to harden it may be removed ; the icing must not be put on until the cake itself is cold, otherwise it will not set. A few drops of cochineal will color it if desired. 620. EXCELLENT FROSTira. Take one cup of granulated sugar and four tablespoons of hot v.rater, boil them together until it threads from the spoon, stirring often. Beat the white of one egg until firm ; when the sugar is ready set it from the stove long enough to stop boiling, then pour on to the egg slowly, but continu- ally, beating rapidly ; continue to beat until of the right consistency to spread on the cake and flavor while beat- i8o MRS. Clarke's cookery book. Cakes. sng ; it hardens very quickly after it is ready to put on the cake, so it is best to have the white of another egg ready to add a little if it gets too hard to spread smoothly. Boil the sugar the same as for candy ; when right for candy it is right for frosting ; if at last it hardens very rapidly it has been boiled too hard ; but a little white of egg will rectify it. Or if not boiled enough (that is, if it remains too thin after beaten until cold) put in pulverized sugar, adding a little and beating hard, then if not just right, a little more and beat again until thick enough. The one thing is to have the sugar boiled just right ; if you hit that point you will not have a bit of trouble, if not, it will require " doctoring," as I have told you. A good deal depends upon stirring the sugar into the white of the egg at first ;-if too fast or too slow it will cook the egg in lumps ; if you should not get it just right at first do not be discouraged ; when once you get it perfect you will never make it any other way. This quantity is for one cake. 621. ALMOND lOINGrOROAKES.— Ingredients— Four eggs. a small quantity of rose water, and to every lb. of sweet almonds add 1 lb. of powdered loaf sugar. Blanch and pound the almonds until of the consistency o^ thick cream, wetting now and then with a little rose-water , next beat the whites of the eggs to a firm froth ; add to the almonds mixing in the sugar, and stir all well together(be sure it is nice and smooth). After spreading on the cakes cover with plain icing, after this, if desired, pop it in the oven to dry, and harden. 622. OHOOLATE lOIlTG FOR CAKE (Siniple).-Ingredients — J cake chocolate, ^ cup sweet milk, 2 dessertspoonfuls of corn starch, a teaspoonful of vanilla. Mix together the chocolate, milk, and starch ; boil for two minutes, flavor with the vanilla, and sweeten with powdered white sugar to taste. 623. PLAIN FRUIT CAKES-— Ingredients— One lb. of flour, ^ lb. of dripping, 2 teaspoonfuls of baking powder, a little allspice and salt, ^ lb. of currants, J lb. of white sugar, and ^ pint of milk. Mix into the flour the baking powder and salt, then with the hands rub the dripping in the flour until it resembles bread-crumbs. Add the currants, allspice and sugar. Take care that the ingredients are well mixed ; pour in the milk and mix with a wooden spoon. Grease a quartern tin and pour the mixture into it ; bake for one hour. To ensure the cake Cakes. mrs. clarke's cookery book. i8i being done stick a piece of broom straw into it. This answers the same purpose as a knife and is better, as the knife is apt to make the cake heavy. Turn the cake on end to allow the steam to evaporate. 624. PLAIN rUTJIT GAZE (2).— Ingredients— One lb. of flour. I lb. of raisins, 4 oz. of dripping, 4 oz. of white sugar, a tea- cup of milk, 1 egg, 2 teaspooufuls of baking powder, a little salt, 1 oz. of lemon peel. Add to the flour the baking powder and salt ; rub the drip- ping into the flour with your hands. Take care it is well in- corporated. Stone the raisins, grate the lemon rind, and with the sugar add to the other ingredients. Well whisk the egg, and mix in the milk, adding to the mixture ; thoroughly mix. Grease a cake tin and bake for an hour. Proceed to test if done, as above. 625. SODA CAZIE- — Ingredients— One pound of flour, 3 oz, of butter, eight oz. of sugar, a quarter of a pint of milk, three eggs, ^ lb. of currants ; one teaspoonf ul of carbonate of soda, grate in a quarter of a nutmeg. Beat the whole well and lightly together. Remember that the soda should only be stirred into the ingredients just before putting it (in a well buttered pan) into the oven. Bake it for about an hour and a quarter. 626. ECONOMICAL rRTTIT CAKE.— Ingredients-Five oz. of butter, 2 lbs. of flour, ^ lb. of sugar, one lb. of cur- rants, one gill of yeast, enough milk to make a thick batter, one tablespoonful of powdered cinnamon. Mix the flour, leaving out a quarter of a pound, with the butter cut in small pieces, the sugar, cinnamon and fruit ; add milk enough to form a thick batter, and lastly stir in the yeast. Mix it over night, and set it away to rise ; in the morning stir in the remainder of the flour, and let it rise ; when light, mould it out very lightly ; butter your pan, and bake it in an oven about as hot as for bread. 627. NE"W TORE PL^CM CAKE.— Ingredients— One lb. of butter, 1 lb. of flour, 2 lbs. of r.aisins, seeded, 2 lbs. of currants, i oz. of ground cloves, one wineglassful of brandy, 1 lb. of sugar, 1 lb. of citron, cut in small, thin pieces, 8 eggs, ^ oz. of ground cinnamon; ^ oz. ground mace, ^ oz. of grated nutmeg. Slice the citron, pick, wash and dry the currants, seed the raisins, and mix the fruit together, and dredge over it as much flour as will adhere to it. Prepare the spice. Stir the butter and sugar till it is smooth and light. Beat the eggs very light, 12 i82 MRS. Clarke's cookery book. Cakes. and stir them into the butter and sugar. Add the flour and fruit gradually ; beat the batter till the fruit is thoroughly mixed with it, then add slowly the spice and liquor. Beat the mixture very hard for ten or fifteen minutes. Line your pans with two thicknesses of stout white paper, which should be well buttered : pour in the batter, and bake from four to five hours. Rose-water and lemon may be used to flavor it instead of the liquor ; a wineglass of rose-water, and as much lemon as to give it a taste. 628. PLTJM CAKE- — Ingredients— One pound each of butter, sugar and flour, 10 eggs, 1 lb. of raisins, ^ lb. each of cur- rants and sliced citron, a teaspoonful of ground cloves, one of mace, one nutmeg, the juice and grated peel of a lemon, half a coffee cup of molasses. Beat the butter till it is soft and creamy, then add the sugar. Beat the whites and the yolks of the eggs separately ; stir the yolks in with the butter and sugar ; stir the flour in gradually (having first mixed one heaping teaspoonful of cream of tartar with it). When the flour is about half worked in, put in half a teaspoonful of soda dissolved in as little water as is possible to use ; then add the whites of the eggs, and lastly the fruit, which is well covered with the rest of the flour. Bake in a large tin, with a buttered paper on the sides as well as on the bottom ; it will need to bake slowly for five hours. Then, do not attempt to lift it from the tin until it is perfectly cold. This should be made several days before it is used. 629. A BICH PLTJld CAKE.— Ingredients— One lb. of fresh butter, 1 lb. of powdered loaf sugar, 1 lb. of flour, 1^ lbs, of currants, 2 lbs. candied peel, 1 lb. sweet almonds, 2 oz. allspice, i oz. of cinnanmon (both these in powder), 10 eggs, a glass of brandy. Beat the butter to a cream, and add the sugar ; stir till light, and put in the spices ; in fifteen minutes work in the eggs two or three at a time, then add the orange, lemon, and citron peel and currants, and mix them well with the almonds, blanched aud cut small ; last of all add the flour and brandy ; bake in a hot oven for three hours, in a tin hoop with plenty of paper underneath. 630. SEED CASE.— Ingredients— Ten oz. of flour, 2 oz. of sugar, 2 teaspoonf uls of baking powder, and one of carraway seeds, 1 egg, 3 oz. of butter, a little salt, and half a glass of milk. Mix the baking powder and salt in the flour, rub in the butter also (with the hands). Add the sugar and carraway Cakes. mrs. Clarke's cookery book. 183 seeds, taking care to thoroughly blend them. Well whisk the egg and add the milk to it, add to the other ingredients and beat well for about ten minutes. Grease a baking tin and pour the mixture in. It will take about one hour to bake. 631. ANOTHER SEED CASE (Good).— Ingredients— 1 lb. of butter, 12 oz. of sifted white sugar, 6 eggs, nutmeg grated and powdered mace to taste, 1 lb. of flour, J oz. of carraway seeds, ^ a gill of brandy. Beat the butter until of the consistency of a thin paste ; sift in the flour. Add the remaining ingredients excepting the eggs, mixing all well together. Beat the eggs separately and stir in the brandy, add to the other ingredients and beat the mixture for ten or twelve minutes. Line a tin with buttered paper and put the cake in and allow to bake for about one and a half or two hours. 632. SEED BISOTJITS.— Ingredients— 18 oz. of flour, 6 oz. of sugar, 6 oz. of butter, ^ oz. of carraway seeds, 3 eggs. Beat the butter until it is of the consistency of cream. Work in gradually the flour, sugar, and carraway seeds. When thoroughly mixed add the eggs, well whisked. Roll out the paste, cut into fancy shapes, and bake for a quarter of an hour. It is an improvement to brush over the tops with a little milk, strewing a little white sugar over them. 633. RICE OAZE-— Ingredients — Two handfuls of rice, a little less than a quart of milk, sugar to taste, rind of a lemon cut in one piece, a small stick of cinnamon, 4 eggs, a small quan- tity of candied citron. Pick and wash in two or three waters the rice and put it to cook in the milk, sweeten to taste, add the lemon nnd and cinnamon. Let the rice simmer gently until tender and has absorbed all the milk. Turn it into a basin to cool, and re- move the lemon rind and cinnamon. Then stir into it the yolks of four and the white of one egg. Add a little candied citron cut in small pieces. Butter and bread-crumb a plain cake mould ; put the mixture into it and bake in a quick oven half an hour. 634. RICH RICE CAHE- — Ingredients— One lb. of ground rice, 1 lb. of flour, 1 lb, of sugar, 17 eggs, 36 drops of of essence of lemon, or, if preferred, the rind of 2 lemons, } lb. of butter. Whisk the eggs separately ; beat the butter to a cream, and add the yolks of the eggs, mixing well. Then add the flour, rice and lemon (if lemon rind take care it is finely minced). Beat the mixture for about ten minutes, and lastly add the 184 MRS. Clarke's cookery book. Cakes. whites of the eggs. Beat again for a quarter of an hour ; put into a buttered mould. It will take about an hour and a half to bake. C35. RIOB CAIZES- — Ingredients — Eight oz. of rice flour, 4 oz. of white sugar, 4 oz. of butter, 3 eggs. Work the butter to a creamy substance, add the sugar and flour, and mix in the well-whisked eggs. Roll upon pastry board and shape into cakes with a cake cutter. Bake in a slow oven. G36. JT7MBLES — Ingredients— Two pounds of flour, IJ lb. of sugar, half a pint of milk, 3 eggs, | lb. ot butter, one tea- spoonful of dissolved saleratus, essence of lemon according to taste. Beat the butter and sugar to a cream ; add the eggs, which must have been whisked till very thick, and some essence of lernon ; then pour in the milk and saleratus. The saleratus should be dissolved in water, and a teaspoonful of this solution be mixed with the milk. Bake in the form of jumbles. 637. INDIAN LOAF CAKE— Ingredients— One lb. of Indian meal, i lb. of butter, 2 eggs, ^ lb. of sugar, J lb. of raisins, i lb. of currants. Cut up the butter in the Indian meal ; pour over it as much boiling milk as will make a thick batter; beat the eggs very light ; when the batter is cool pour them into it. Seed the raisins ; wash, pick, and dry the currants ; mix them with the raisins, and dredge as much wheat flour on them as will ad- here to them. Stir the fruit into the batter, and add the sugar. Bake it in a moderate oven two hours. 638. ALMOND CAKE —Ingredients— Ten eggs 1 lb. of sugar, ^ lb. of flour, 1 wineglass of rose water, 1 oz. of bitter almonds. Beat the eggs — the yolks and whites separate. When the " yolks are very light, add the sugar and the almonds, which must have been blanched and pounded with the rose water. Beat the whole well. Whisk the whites to a dry froth, and stir in one half of the white with one half of the flour till it is thoroughly mixed ; then add the other half of the white and flour. Do not beat it after the white is in, as that will make it tough and heavy. 639. CREAM CAKE ANDCHOOOLATB.— Ingredients— Two- thirds of a cupful of butter, 2 cups of white sugar, 4 eggs, j^ a glass of milk, 3 cups of prepared flour. Beat the butter and sugar to a cream ; add the yolks of the Cakes. mrs. Clarke's cookery book. 185 eggs, well beaten, the milk and then the whites of the eggs also well beaten to a froth, alternately with the flour ; when cold spread with the following filling : — A cup of milk, a des- sertspoonful of corn starch, an egg, a teaspoonful of vanilla, ^ a cup of sugar. Scald the milk; mix in the corn-starch, pre- viously moistened with a little cold milk ; pour over the well- beaten eggs and sugar ; allow to remain on the fire until thick, stirring well. Flavor when cold. Serve with chocolate. 640. QUEEN CAKES.— Ingredients— One lb. of dried flour, same of sifted sugar and of washedclean currants, 1 lb. of butter, 8 eggs. Mix the flour, sugar and currants ; wash the butter in rose- water, beat it well, then mix with it the eggs, yolks and whites beaten separately, and put in the dry ingredients by degrees ; beat the whole for one hour ; butter little tins and put the mix- ture in, only filling half full, and bake ; sift a little fine sugar over just as you put into the oven. 641. QUEEIT'S CAKE (2).— Ingredients— One lb. of fine flonr, ^ lb. of powdered white sugar, the same of butter, and of currants, ^ pt. of cream, 3 eggs, a teaspoonful of carbonate of soda, flavoring, either lemon or almond. When the butter is beaten to a cream, sift in the flour, then put in the currants and sugar, being careful to mix the ingred- ients well together ; beat the eggs, pour in the cream and fla- voring and pour into the flour, etc. Finally, mix in the car- bonate of soda, and mix well for quarter of an hour. Pour the paste into little buttered tins and bake about twenty minutes. 042. SPICE CAKE.— Ingredients— Two cups of flour, 2 cups of sugar, 3 eggs, 4 teaspoonfuls of baking powder, 1 cup of but- ter, 1 gill of boiling water. This is a very handy cake ; any filling convenient may be used. 043. &I1TGEE. CUP CAKE-— Ingredients— Two cups of butter, 2 cup s of sugar, 1 cup of molasses, 1 cup of cream, 3 eggs, 1 tablespoonful of dissolved saleratus, 4 heaping cups of flour, half a cup of ginger. r)eatthe butter and sugar to a cream ; whisk the eggs light, and add to it ; then stir in the other ingredients. Butter a pan or earthen mould, and pour in the mixture. Bake in a moderate oven, or it may be baked in queen cake pans. 044. aiNGEE. NUTS— Ingredients— Half lb. of butter, i lb. of sugar, 1 pint of molasses, 2 oz. ginger, 2 tablespoonfuls 1 86 MRS. Clarke's cookery book. Cakes. of cinnaTnon, as much flour as will form a dough, ^ an oz. of ground cloves and allspice mixed. Stir the butter and sugar together ; add the spice, ginger, molasses, and flour enough to form a dough. Knead it well, make it out in small cakes, bake them on tins in a very moder- ate oven. Wash them over with molasses and water before they are put in to bake. 645. aiNGER NTJTS (2).— Ingredients— Half lb. of butter, 2 lbs. of flour, 1 pt. of molasses, 2 eggs, 6 oz. ground ginger, 3 oz. ground allspice, 1 oz. powdered cinnamon. Mix in the same manner as for gingerbread. Roll out the dough into ropes about half inch thick ; cut these transversely into pieces, which roll into small balls ; place these at a little distance apart, upon greased baking sheets, and flatten them down with the palm of your hand ; when the sheet is full, wash them over the tops with a brush dipped in thin molasses, and bake in a moderate oven. 646. &I1TQ-BR BZtEAD' — Ingredients— Half lb. of moist sugar, 2 oz. of ground ginger 1 lb. of flour, i lb. of butter, J lb. of treacle. Put the butter and treacle into a jar near the fire ; when the butter is ntelted mix it with the flour while warm, and spread the mixture thinly on buttered tins, mark it in squares before baking, and as soon as baked enough separate it at the marks before it has time to harden. Time to bake, fifteen minutes. 647. HONEYCOMB GUTGERBREAD.-Ingredients-i lb. of flour, i lb. of the coarsest brown sugar, J lb. of butter, one dessertspoonful of allspice, two ditto of grouud ginger, the peel of half a lemon grated, and the whole of the juice ; mix all these ingredients together, adding about ^ lb. of treacle so as to make a paste sufficiently thin to spread upon sheet tins. Beat well, butter the tins, and spread the paste very thinly over them, bake it in a rather slow oven, and watch it till it i^ done ; withdraw the tins, cut it in squares with a knife to the usual size of wafer biscuits (about four inches square), and roll each piece round the fingers as it is raised from the tin. 648. DROP GIITGER CASES.— Ingredients— Put in a bowl one cup of brown sugar, one of molasses, one of butter, then pour over them one cup boiling water, stir well ; add one egg, well beaten, two teaspoonfuls of soda, two tablespoonfuls each of ginger and cinnamon, a half teaspoonful of ground clovC8, five cups of flour. Stir altogether and drop with a spoon on buttered tins ; bake in a quick oven, taking care not to burn them. Cakes. mrs. Clarke's cookery book. 187 C-19. GliTGEH BISCUITS.— Ingredients— Rub 4 oz. of fresh but- ter into ^ lb. of flour, add 3 tablespoonfuls of sugar, | oz. of grouud ginger, and one egg beaten up with a little milk to a smooth paste. Bake on buttered paper for ten minutes. Keep the biscuits in a tin in a dry place. 650. G-IITG-BR SNAPS-— Ingredients— Two cups of butter, 2 cups of molasses, 2 teaspoonfuls of ginger, 2 teaspoonfuls of salera- tus dissolved in one cup of loiling water. Knead soft, roll thin, and bake in quick oven. 651. TIPSY CASE- — Ingredients— A moulded sponge cake, straw- berry preserve, a little wine, brandy and water, about J lb. of sweet almonds, custard. Scoop out carefully the centre of the moulded sponge cake, so as to leave the shape intact ; fill the cavity with strawberry preserve, then cover with a layer of cake, and place it in a glass dish to soak with a little light wine and brandy and water. This should be poured gently over it with a spoon until all the wine is absorbed ; then stick it all over with the sweet almonds blanched and cut finely, and lastly fill the dish with custard, or, if preferred, hand the latter round in custard cups. 652. TIPSY CA2IE-(2) — Ingredients— A large stale sponge cake, ^ pt. of sherry, a wineglassful of brandy, i lb. of sweet al- monds, a little orange flower water, 1 pt. of milk, yolks of six eggs, sugar to taste, crystallized fruit. Take the sponge cake, cut the bottom of it so as to make it stand even on a glass dish. Make numerous incisions in it with a knife, and pour over it the sherry and brandy ; let the cake soak these all up. Blanch, peel, and slice the sweet al- monds, and stick the cake all over with them. Blanch, chop and pound in a mortar a quarter pound of sweet almonds, moistening with a little orange-flower water to prevent their oiling, add one pint of milk and the yolks of six eggs, sweeten to taste with pounded loaf sugar. Stir over the fire till the cus- tard thickens, but do not let it boil. Keep stirring now and then till it is quite cold, then pour it round the cake. Garnish the dish with crystallized fruit, and it is ready. 653. SMALL NOUGATS — Ingredients- 1 lb. of sweet almonds, i lb. white sugar, oil of sweet almonds. Blanch the almonds, and cut each lengthwise into thin nar- row pieces, lay them on a dish in front of the fire, or in the oven (with the door open), to get perfectly dry ; melt in a sugar- boiler the sugar ; when the sugar is a rich brown put in the al- monds, mix them well but carefully together, and you will have tS8 MRS. Clarke's cookery book. Cakes. a soft paste, which will harden when cold. Make some small moulds very hot ; slightly but thorougiily oil them with oil of sweet almonds, put some of the mixture in one of them, and with the handle of a teaspoon previously oiled, spread it out so as completely to line the mould ; trim the edges, and when cold turn out the nougat. Having made a number in the same way, serve them with sweetmeats inside each. The nougats should be very thin. Any kind of mould, large or small, may be used, but the work must be done quickly, for the sugar soon becomes too stiff to be spread into position. 654. AFPLE CAI^E- — Ingredients— 1§ lb. of apples cut and cored, 1 lb. lump sugar, the juice of three lemons, and about half the rinds grated. Simmer in a stew-pan for four hours until it becomes quite stiff. Then put into a mould, in which let it remain all night. Before turning out plunge the mould in warm water to prevent it sticking. 655. ■WASHINGTON OAKE.-Ingrcdients— l lb. of sugar, f lb. of butter, 4 eggs, 1 lb. flour, I teacupful of milk, 2 teaspoon- fuls of dissolved saleratus, 3 tablespoonfuls of brandy, ^ a teaspoonful of cinnamon, half a nutmeg, 1 lb. dried currants, washed, picked, and wiped dry. Beat the butter and sugar until it \s smooth and light. Whisk the eggs till they are thick, and add them to the butter and sugar. Stir in the flour, brandy, and spice. Flour the fruit, and stir it in. Beat the whole very hard for fifteen min- utes. Then stir in the saleratus. Line the sides and bottom of your pan with thick paper; butter it well, pour in the mixture, and bake it in a moderate oven. 656. METROPOLTTAN CAKE-— Ingredients -Light part : 2 cups sugar, | cup butter, 1 jiip sweet milk, 2| cups of flour, whites of 5 eggs, 3 teaspoonfuls baking powder. Dark part : ^ cup molasses, ^ cup flour, 1 cup raisins, 1 teaspoonful cinnamon, ^ teaspoonful cloves, 2 large spoonfuls of the light part. Bake the light part in two cakes. Bake the dark part in one cake and place between the two light cakes with jelly or frosting. 657. GATEAU DE SAVOYS (French Spongo Cake.) -In- gredients— (Take the weight of 8 eggs in their shells) of finely powdered white sugar and half their quantity of potato flour, 2 eggs, juice of half a lemon, some (glace) sugar (icing), pre- served cherries, and sugar plums. Put the sugar and the yolks of the eggs in a basin, and beat Cakes. mrs. Clarke's cookery book. 189 them well together with an egg whisk or with a fork until the mixture assumes a white creamy appearance. Add essence of lemon to taste. Sprinkle in (beating the mixture all the time) half the potato flour, and add the whites of four eggs whisked to a stiff froth. Then put in, in the same manner, the rest of the flour ; and lastly add the remaining four whites beaten to a froth. As soon as the composition is smoothly mixed to- gether — and this must be done quickly — pour it into a buttered plain mould, and bake it in a slow oven. When quite done, turn the cake out of the mould and leave it to get cold. In the meantime put the whites of two eggs into a basin, with the juice of halt a lemon and some (;lace sugar ; stir the mixture briskly witb a wooden spoon, addintj more glace sugar as it gets thin, until it becomes a smooth white paste of the consistency of butter. Lay the mixture all over the cake with a knife, and lay it on as smoothly as possible. Put the cake in the oven just long enough for the icing to glaze. Take it out, and before the icing has time to cool ornament the cake with preserved cherries, small coloured sugarplums, «fcc., in any pattern you please. 658. SPOITGE 0A'KE-—Tn2;redients— Five eggs, i lb. loaf sugar, the grated rind and juice of one lemon, \ lb. flour. Separate the yolks from the whites. Beat the yolks and sugar together until they are very light ; then add the whites, after they have been whisked to a dry froth ; alternately with the flour stir in the lemon, pat the mixture in small pans, sift sugar over them, and bake them. 659. ITALIAN SPONGE CAKE —Ingredients— One lb. of white sugar, IS eggs, 1 lb. potato flour. Put into a large basin the su^ar and half the number of eggs; beat for ten minutes with an egg-whisk. Then place the basin in a large vessel containing hot water. Add the rest of the eggs, and continue beating the mixture for ten minutes longer, sprinkle in the potato flour and continue beating, taking care that it is mixed very slowly with the eggs and sugar. Pour in- to a buttered mould and bake in a slow oven. 660. HIOSORY NUT CAKE— Ingredients— One and one Iialf cupfuls of sugar, lialf a cupful of butter, a scant lialf-cupful of sweet milk, two cupfuls of flour, three eggs, two teaspoon- fuls of cream-tartar, one of soda or three teaspoonfuls of bak- ing powder. . Bake in layers. Filling for same : — One cupful of sweet cream or milk ; let it come tn a boil ; then stir in one tablespoonful of corn starch which has previously been wet with cold milk ; sweeten to taste ; let it just boil up ; remove I go MRS. Clarke's cookery book. Cakes. from the fire, and stir in one pint of pulverized hickory nut meats. Flavor to taste, and when partially cool spread be- tween each two layers. 661. LADY PING-EIIS. — Ingredients — 4 oz. of sugar, 4 yolks of eggs, mix well ; 3 oz. flour, a pinch of salt. Beat the four whites and stir in gradually ; butter a shallow pan and squirt the mixture through a piece of stiff paper rolled up ; dust with sugar and bake in a not too hot oven. ^62. SQITASH CAHES- — Ingredients— Sieve two and one-half cups of cooked squash ; add a pint of milk, two eggs, a pint of flour, one teaspoonful of sugar, two teaspoonf uls of baking powder and a little salt. Beat together until smooth and fry brown in butter. 663. STRAWBEHIIT short-cake. — ingredients— Butter, flour, strawberries, sugar, whipped cream. Make a rich, short crust with butter and flour, allowing one ounce more of flour than butter ; bake in flat tins of equal size (the pastry when baked should be about an inch thick) ; open the shortcake, butter it well, and cover one-half with a layer of strawberries previously mixed with sugar ; have alternate lay- ers of berries and pastry, finishing with the former, over which place a layer of whipped cream. 664. SHORT-CAKE (Spanish).— Ingredients— Three eggs, half a cup of butter, one cup of sugar, two-thirds of a cup of sweet milk, a little cinnamon, two cups of flour and one teaspoonful of baking powder. Stir the flour in, do not knead it ; the eggs, butter and sugar should be beaten together till very light ; bake in a shallow tin; when it is done spread a thin frosting over the top ; make this of the white of one egg, a little pulverized sugar and a tea- spoonful of cinnamon ; set it in the oven to brown. 665. SHORT-CAKE (BlaclsTserry)-— Ingredients— Two qts. of flour, 3 tablespoonfuls of butter, 2 of lard, 2J cups of buttermilk, or thick sour milk, yolks of 2 eggs, a teaspoon- ful of soda and salt. Mix the salt in the flour, then work in the shortening ; beat the yolks of the eggs ; dissolve the soda in a little hot water and add to the above proportion of milk ; add these to the first mixture ; quickly make into a paste, roll out half an inch thick, having upper and under crust. Lay the paste in a well greased baking tin, cover thickly with berries, sprinkle with sugar, cover with the top crust. Bake about half an hour ; cut into squares and eat (splitting these open) with sugar and but- ter. Cakes. mrs. clarke's cookery book. ^ 191 666. SHORT-OAKE (Scotcll)-— Ingredients— Four oz. of white sugar, i lb. of slightly salted butter, 1 lb. of flour. Mix the flour and butter with the hands j then add the sugar, and work all into a smooth bail ; then roll out until it is an inch thick ; prick over with a fork and pinch round the edges, and bake for one-half hour in an oven with a moderate fire, in a round or square pan, according to taste. 667. SHORT-OAZE (Raspljerry or Hucklelaorry).— Ingredi- ents — One qt. of flour, 2 tablespoonfuls each of butter and lard, 2 half cups of buttermilk, yolks of 2 eggs, a teaspoonful of soda and salt, 1 qt. of raspberries or huckleberries. Sort the flour ; chop up the lard and butter in the flour, whisk well the yolks of the eggs ; dissolve the soda in a little warm ■water. Make all these ingredients into a soft paste. Roll lightly in two sheets ; lay the bottom crust in a greased square pan ; strew thickly with berries, sprinkle with sugar and cover with the upper crust. Bake about half an hour ; cut into squares and send to table piled upon a dish. Split and eat with butter and sugar. 668. CHOCOLATE CASE.— Ingredients— Half a lb. of butter, yolks of 12 eggs, ^Ib. of white sugar, same of ground almonds, ^ lb. of chocolate, 2 tablespoonfuls of cinnamon, ^ teaspoon- ful of pounded cloves. Melt the butter and stir it until it froths, beat the yolks of the eggs and stir into the butter ; add the sugar and pounded almonds, grated chocolate, cinnamon and pounded cloves, beat well for fifteen minutes ; then beat the whites of the eggs to a froth, and add these to the above mixture ; butter the mould, and bake the above in a moderate oven for an hour and a quarter. 669. CHOCOLATE CASE (2). Beat for ten minutes the yolks of three eggs, stir them into the butter, add two ounces of sugar, two ounces of Jordan almonds, blanched and pounded, two ounces of powdered chocolate, half a teaspoonful of cinnamon, and the same of cloves, pounded. Stir well for a quarter of an hour, then add the whites of the eggs, beaten to a froth ; butter a mould and bake in a moderate oven for an hour. 670. RATAFIAS.- Ingredients— 8 oz. of sweet almonds, 4of bit- ter, 10 oz. of white sugar, 4 eggs. Blanch and skin the almonds, and pound them in a marble mortar with the white of an egg ; add gradually the sugar, and the whites of three eggs, having previously well whisked them. 1 92 • MRS. Clarke's cookery book. Cakes. Take a large sheet of cartridge paper and drop the mixture through a biscuit syringe upon it and bake for about twelve minutes. The oven should be rather quick, and the cakes should not be larger than a 25c. piece. 671. LEMOIT CAI^E- — Ingredients— 10 oz. each'of white sugar and Hour, eggs, 3 large spoonfuls of orange flower water, 1 lemon. Beat separately the whites and yolks of the eggs. When the former is a stiff froth add the flower water, the sugar, and grated lemon rind. Mix these ingredients for about ten min- utes ; now mix in the yolks of the eggs and lemon juice ; lastly dredge in the flour, beating the mixture all the time. Fill a buttered mould with the mixture, and bake for an hour. 672. MACAEiOOlTS- — Ingredients— 4 oz. of almonds, 4spoonfuls of orange Hower water, 1 lb. of white sugar, wafer paper, 4 eggs. Blanch the almonds, and pound with the orange-flower water ; whisk the whites of four eggs to a froth, then mix it, and a pound cf sugar sifted with the almonds, to a paste ; and laying a sheet of wafer-paper on a tin, put it on in different little cakes, the shape of macaroons. Bake from fifteen to jwenty minutes. 673. CAKE WITHOUT E&GS— Tngredient3-21bs. flour, 1 lb. currants, 1 lb. sugar (half white and half brown), ^ lb. clari- fied dripping or butter, rather more than 1 pint of milk or buttermilk, 1 large teaspoonful of salt, 4 drachms of bicar- bonate of soda, 4 di-achuis of muriatic acid. Beat the dripping to a cresm, dissolve the soda in some of the milk, and pour the muriatic acid into the rest ; mix all the in- gredients well together ; it should be a very thick batter. Candied peel may be added or used instead of the currants ; the flour should be dried. Mix the milk with the carbonate of soda well into the other ingredients before adding the muriatic acid. The strength of the muriatic acid should be i — 165. The best tin for baking cakes is round, nine inches in diameter, with a chimney up the middle, where a round hole is cut out of the bottom of i.he tin. Anyone adopting these cakes should be provided with a small box containing scales and weights, and a minim or drop measure. 674. MALAQA CAKE-— Ingredients— 1 cup of butter, 2 cups of sugar, I cup of sweet milk, 2 teaspoonfuls of baking powder, 3 cups of flour, whites of 6 eggs. Filling : — Whites of 3 eggs beaten with sugar, 1 cup of seeded and chopped raisins, 2 teaspoonfuls of extract of lemon. Beat to a cream the butter and sugar, add the milk ; mix the baking powder with the flour ; beat the whites of the eggs to a froth, stir all together and flavor with lemon. Bake in sheets, and when done spread with the above filling. Cakes. mrs. clarke's cookery book. 193 675. OHAHLOTTE a la POLOITAISE— ingredients - a Bponi;e cake, cream, sugar, sweetmeats. Make a sponge cake, cut it transversely, dip each piece in cream, and then place them back where they were, so as to give the cake its original form as near as possible. When thus reformed, cover it with cream, dust with sugar, and decorate it with any kind of sweetmeats. Besides the sweetmeats that are placed here and there all around, some currant jelly may be used to decorate. Place on ice for some time and serve. 676. SILVER OAZE.— Ingredients— I lb. of sugar, i lb of flour, J lb, of butter, whites of 8 eggs, 1 heaped teaspoonf ul of ess- ence of bitter almonds. Cream the butter and sugar ; whisk the eggs to a stiff froth and add ; lastly the flour and flavoring. Flavor icing of this cake with rose water. 677. COCOAITTTT CAKE— TngredJents-G oz. of butter, 1 lb. of sugar, 1 lb. of flour, 1 large cupful of milk, 1 teaspoonful of soda, 2 of cream-of-tartar. Rub the butter into the flour ; add the sugar and cream-of- tartar ; well whisk the eggs ; dissolve the soda in a little warm water, adding these to other ingredients. Bake in layers as for jelly cake. Icing to place between the layers : — 8 oz. of white sugar, whites ot two eggs. Well whisk the eggs and sugar, add the grated cocoanut and place between the layers. 678. SCOTCH SNOV CAHE- — Ingredients — 7 oz. white sugar, 1 lb. arrowroot, ^ lb. butter, whites of 7 eggs, any flavoring that is preferred. Beat the butter until like cream, and while beating add gradually the arrowroot and sugar. When the whites of the eggs are beaten to a stiff froth, mix with the other ingredients and beat for a quarter of an hour. Flavor to taste, pour into buttered mould and bake for an hour and a quarter. 679. SCOTCH OAT CAHE- — Ingredients — 8 oz. Scotch oatmeal, a small spoonful of butter, as much carbonate of soda as will lay on a 5c. piece. Place the butter in a teacup with the above proportion of soda, and pour upon this half a teacup of hot water. Mix until both are melted. Having put the meal into a basin (holding about a pint) pour quickly the contents of the teacup upon it, and mix well with the point of a knife. Place upon the paste- board and with the knuckles spread it out gradually. Care must be taken that the edges do not crack. Sprinkle plenty 194 MRS. CLARKE'S COOKERY BOOK. CaKES. of dry meal over it and roll with a crimped roller to the thick- ness' of a quarter of an inch. Take care to keep the paste round. Then put the knife in the centre and divide into three. Place them upon a hot griddle, and as they get done move in order from a cool spot to a warmer. When they are done enough they will not be doughy. Remove from the fire on to a toaster before the fire and allow them to dry gradually, and as done remove from the fire, stand them on edge to allow to get cold. Proceed in this manner till the mixture is used. 680. RICH BZtZDE OAKE— Ingredients— 5 lbs. sifted flour, 3 lbs. fresh butter, 2 lbs. white sugar, 5 lbs. currants, IJ lbs. of sweet almonds, | lb. of candied citron, 6 oz. each of candied orange and lemon peel, J oz. of mace, half a J of cloves, 17 eggs, 1 gill each of brandy and wine, 2 nutmegs, a little orange-flower water. Blanch and pound the almonds, adding a little orange-flower water to prevent oiling. Then proceed to work the butter with the hands until of the consistency of cream. Add the sugar. Whisk the whites of the eggs to a stiff freth and add to the butter and sugar. Beat the yolks of the eggs for twelve min- utes, and add them to the flour, grated nutmeg, and finely powdered mace and cloves, beating the whole for three- quarters of an hour. Then proceed to add lightly the almonds, with the thinly sliced peel, and lastly the brandy and wine. Then beat for one half an hour. Line your cake tin with but- tered paper, and fill with the mixture. The oven should be tolerably quick, but great care must be taken that it is not too fierce, or the cake will brown before it begins to soak. It will take about 6 hours to bake. Test if done as in Recipe for plain Fruit cake No. 623. Turn on end to allow the steam to evaporate, and spread with icing when cold. See Recipe for " Almond Icing," No. 621. 681. "WHITE BRIDE CASE. Take one pound of butter, put it into a basin and beat it with your hand till it comes to a fine cream, then add one and one-quarter pounds of pulverized sugar, and beat together until it is fine and white : then add one pound of sifted flour, give it a stir and then add the whites of fourteen eggs ; con- tinue to beat it and add another pound of flour and fourteen more whites ; beat well ; mix all together, paper your dish around the sides and bottom, put in your batter and bake in a moderate oven. 682. PLAIN LTJITOHEON CAKE-Ingredients-i lb. of butter, 2 oz. of dripping, 3 eggs well beaten, J lb. moist sugar, j lb. Cakes. mrs. clarke's cookery book. 195 of currants, J lb. sultanas, 2 oz. candied peel, J lb. of flour, 2 teaspoonf uls of baking powder. Melt the butter and dripping in the oven, let it stand till cool, then add the eggs, moist sugar, currants, sultanas, and candied peel, cut up finely. Have ready in a separate basin the flour mixed with two teaspoonfuls of baking powder ; and add this gradually to the other ingredients ; bake an hour and a half in a moderate oven. These cakes are excellent. 683. SHRE^SBUHY OAEIE. — Ingredients— One lb. of sugar, pounded cinnamon, a little grated nutmeg, 3 lbs. of flour, a little- rose water, 3 eggs, melted butter. Sift the sugar, cinnamon and nutmeg into the flour (which must be of the finest kind ) ; add the rose water to the eggs and mix with the flour, etc., then pour in enough melted butter to make it a good thickness and roll out. Mould well, roll thinly, and cut into such shapes as you like. 684. MARBLE SPICE CAKE-— Ingredients^Three-quarters of & pound of flour, well dried ; 1 lb. white sugar, ^ Jb. of butter, whites of 14 eggs, 1 tablespoonful of cream tartar mixed with the flour. When the cake is mixed, take out about a teacupful of batter and stir into it one teaspoonful of cinnamon, one of mace, one of cloves, two of spice and one of nutmeg. Fill your mould about an inch deep with the white batter, and drop .into this, in several places, a spoonful of the dark mixture; then put in another layer of white, and add the dark as before ; repeat this until your batter is used up. This makes one large cake, 685. OORIT STAUCH CASE- — Ingredients— Four eggs, whites only ; 1 cup of butter, § 'cup of com starch, J cup of sweet milk, 1 cup flour, 2 teaspoonfuls baking powder, lemon or rose water flavoring. Cream the butter and sugar thoroughly either with the hand or a silver spoon ; mix the corn starch with the milk, and add ; then add the eggs, beaten stiff, next the sifted flour, into which the baking powder has been stirred. Put into well greased mould and bake. 686. POTATO GAZE- — Ingredients— A few mashed potatoes melted butter, flour. Take the potatoes and stir in melted butter according to the (juantity of potatoes used ; thicken to a paste with flour, bake in a quick oven and serve hot. io6 MRS. Clarke's cookery book. Cakes. 687. CHACSITSLS. — Ingredients— One qt. of flour, J a nutmeg, 4 eggs, 4 spoonfuls of rose water, 1 lb. of butter. Mix with the flour, the nutmeg grated, the yolks of the eggs, beaten, and the rose water, into a stiff paste with cold water ; then roll in the butter and make into cracknel shape ; put them into a kettle of boiling water, and boil them till they swim, then take out, and put them into cold water; when hardened, lay them out to dry and bake on tin plates. 688. ORANCrE BISOTJITS.— Ingredients— Four vhole Seville oranges, loaf sugar pounded. Boil the oranges in two or three waters until most of the bitterness has gone ; then cut them and remove the pulp and juice ; beat the outside very finely in a mortar, and add to it an equal weight of fine white sugar, well pounded and sifted. When well mixed to a paste, spread it thinly on china dishes, and set to dry before the fire ; when half dry, cut into shapes, turn the other side up, dry that wellj and then pack in boxes with layers of papers between 689. OATMEAL BISCUITS.— Ingredients— Six oz. of flour, 3 oz. of oatmeal and white sugar, 3 oz. of butter, enough car- bonate of soda to lie on a 5c. piece, 1 large egg. Melt the butter and add to the flour, oatmeal, sugar, and soda ; mix thoroughly ; put a tablespoonful of cold water into a basin and break the egg into it and whisk slightly ; add this to the other ingredients and mix smoothly ; turn on to a well- floured board, roll as thinly as possible and cut into shapes with a cake-cutter. Grease a baking tin, and bake for about twenty minutes. 690. HOOK BISOTJITS- — Ingredients— Half a dozen eggs, 1 lb. of white sugar, 9 oz. of flour, ^'Ib. of currants. Beat the eggs until very light, add the sugar and mix thoroughly ; add the flour and currants, gradually mixing all the time. Place upon greased tins in the form of small pieces of rock. This is best done with a fork. Bake half an hour, and keep in a tin canister. 691. LEMOIT BISOUITS-— Ingredients— One lb. of flour, § lb of white sugar, J lb. of fresh butter, 1 oz. of lemon peel, 1 tablespoonful of lemon juice, 3 eggs. Add the butter to the flour and rub finely with the hands ; mince the lemon peel and stir it and the sugar into the former mixture ; well whisk the eggs and lemon juice, and thoroughly mix the whole. Drop from a spoon to a greased baking tin about two inches apart. Bake for twenty minutes. Cakes. mrs. clarke's cookery book. 197 692. COOOANUT BISCUITS-— Ingredients— Six oz, of cocoanut grated, 9 oz. of white sugar, 3 eggs. Whisk the eggs for about twelve minutes, then sprinkle in the sugar gradually, lastly the cocoanut ; form with your hands into little pyramids ; place upon white paper, and the paper on tins. Bake in a cool oven until slightly brown. 693. BISOTJIT POWDER (for Ijabies). Dry plain biscuits in a slow oven. Roll them with a rolling pin. Then grind in a marble mortar till reduced to powder. Keep in a tin canister. 694. RICE BISCUITS.— Ingredients— Half lb. of ground rice, 5 oz. of white sugar, 4 of butter, 2 eggs. Well beat the butter ; stir in gradually the ground rice and sugar ; well whisk the eggs and add to the other ingredients. Roll out on the paste board and cut into shapes with paste cutter. Place upon gfreased tin and bake a quarter of an hour in a slow oven. 695. SODA BISOUITS.—Ingredients— Three pmta of floor, 1 tablespoonful of butter and 1 tablespoonful of lard, a tea- spoonful of salt and a teaspoon even full of cream of tartar, 1 teaspoonful of soda. Sift the cream of tartar with the flour dry, rub the butter and lard very thoroughly through it ; dissolve the soda in a pint of milk and mix all together. Roll out, adding as little flour as possible ; cut with a biscuit cutter, and bake twenty minutes in a quick oven. 696. PLAUT AlTD VERT CRISP BISOUITS.-Ingredients- One lb. of flour, yolk of 1 egg, some milk. Make into a very stiff paste ; beat it well, and knead till quite smooth ; roll very thin, and cut into biscuits. Bake them in a slow oven till quite dry and crisp. 697. BARD BISCUITS-- Ingredients- 2 oz. of butter, skimmed milk, 1 lb. of flour. Warm the butter in as much skimmed milk as will make a pound of flour into a very stiff paste, beat it with a rolling-pin, and work it very smooth. Roll it thin and cut it into round biscuits ; prick them full of holes with a fork. About six min- utes will bake them. 698. BISCUITS OP FRUIT.— Ingredients— To the pulp of any scalded fruit put an equal weight of sugar sifted. Beat it two hours, then put it into little white paper forms, dry in a cool oven, turn the next day, and in two or three days box them. 13 PASTRY & PUDDINGS. OBSERVATIONS. A good hand at pastry will use less butter and produce lighter crust than others. Salt butter is very good, and if well washed makes a good flaky crust. If the weather is warm the butter should be placed in ice water to keep it as firm as possible ; when lard is used take care it is perfectly sweet. In making pastry {See Recipes Nos. 820 to 846), as in other arts, " practice will make perfect ; " it should be touched as lightly as possible, made in a cool place, and with hands perfectly cool ; if possible, use a marble slab in- stead of a pastry board ; if the latter is used, it is better to procure it made of hardwood. It is important to use great expedition in the preparation of pastry, and care must be taken not to allow it to stand long before baking, or it will become flat and heavy. A brisk oven will be required for puff pastry ; a good plan to test the proper heat is to put a small piece of the paste in before baking the whole. Be sure that the oven is as near perfection as possible ; for, " an oven in which the heat is not evenly distributed can never produce a well-baked pie or tart ; where there is an unequal degree of heat the pastry rises on the hottest side in the shape of a large bubble and sinks into a heavy indigestible lump on the coolest." This is a truism which many people must have discovered for themselves, as they would be well accustomed to the sight of miniature mountains and tableland on their tarts and pies. Raised pie crust should have a good soaking heat, and glazed pastry rather a slack heat. When suet is used it must be perfectly free from .skin and minced as finely as possible ; beef suet is considered the best. All moulds, pie-dishes, patty-pans, and vessels of all de- scriptions used for baking or boiling must be well buttered. The outside of a boiled pudding often tastes disagreeably, which arises from the cloth not being nicely washed, and 198 Puddings. mrs. clarke's cookery book. 199 kept in a dry place. It should be dipped in boiling water, squeezed dry, and floured when to be used. If bread, it should be tied loosely, if batter, tightly over. The water should boil quickly when the pudding is put in ; and it should be moved about for a minute, lest the ingredi- ents should not mix. Batter pudding should be strained through a coarse sieve when all is mixed. In others the eggs separately. A pan of cold water should be ready, and the pudding dipped in as soon as it comes out of the pot, and then it will not adhere to the cloth. Very good puddings may be made rcn'^/ioui eggs ; but they must have as little milk as will mix, and must boil three or four hours. A few spoonfuls of fresh small beer, or one of yeast, will answer instead of eggs. Snow is an excellent substitute for eggs either in pud- dings or pancakes. Two large spoonfuls will supply the place of one egg, and the article it is used in will be equally good. This is a useful piece of information, especially as snow often falls at the season when eggs are the dearest. Fresh small beer, or bottled malt liquors, likewise serve in- stead of eggs. The snow may be taken up from any clean spot before it is wanted, and will not lose its virtue, though the sooner it is used the better. Nofe. — The yolks and whites beaten long and separately, make the article they are put into much lighter. 699. ALMOND PUDDI1T6-- — Ingredients— Three quarters lb. sweet almonds, a large spoonful of rose water, 6 eggs, 3 spoonfuls of pounded white sugar, 1 quart of milk, 3 spoon- fuls of powdered crackers, 4 oz. of clarified butter, same of citron cut into pieces. Blanch, and pound the almonds in the rose water ; beat the egi,^s to a stitf froth with the sugar, mix the milk with the crackers, butter and citron ; add almonds, etc. : stir all to- gether, and bake in a small pudding dish with a lining and rim of pastry. This pudding is nicer eaten cold. Bake an hour and a half in a quick oven. 700. AMBER PUDDIITG.— Ingredients -One lb. of fresh butter, ^ lb. loaf sugar, 8 eggs, jam. Line a pudding dish with good puff paste, take the yolks of 200 MRS. Clarke's cookery book. Puddings. the eggs, mix with the sugar and butter on the fire till it be- comes thick, but not boiling, whip the whites of the eggs to a froth, and mix with the other when cold. Put any sort of jam on the bottom of the dish, according to taste, and pour the mixture of eggs, etc., over it, and bake half an hour. 701. APPLE PUDDING (Boiled).— Ingredients— Suet or butterr crust, apples, sugar to taste, a little minced lemon peel, 2 tablespoonfula lemon juice. Butter a pudding mould, line with the paste, pare, core and cut the apples into small pieces. Fill the basin and add the sugar, finely minced lemon peel and juice. Cover with the crust, press the edges firmly, cover with a floured cloth. Tie securely and plunge into boiling water. Allow to boil two hours. Remove from basin and send to table quickly. 702. APPLE DUMPLING (Boiled). — ingredients — Apples, quince or orange marmalade, or sugar, some cold paste. Peel the apples, remove the core with an apple scraper, and fill the hole with the marmalade or sugar: then take a small piece of the cold paste and place the apple in it, then take an- other piece of the same shape and place on the top, join the paste as neatly as possible. Tie in a cloth and boil three quarters of an hour. Pour melted butter over them and serve. 703. OUHRAITTDUMPLIITG.— Ingredients— One lb. of flour, 5 oz. of beef suet, 7 oz. of currants, 1 glass of water. Mince the suet finely, mix with the flour and currants, which of course have been washed, picked and dried : mix with the above proportion of water or milk, divide into dumplings about the size of an orange : tie in cloths, plunge into boiling water, and boil from an hour to an hour and a quarter. Serve with butter and white sugar. 704. NORFOLK DUMPLINGS.— Ingredients-One lb. of dough, wine sauce. Divide one pound of dough into six equal parts ; mould these into dumplings, drop them into a pan of fast-boiling water, and boil quickly for about a quarter of an hour. Send to table with wine sauce, or melted butter well sweetened. [Note — These dumplings should never be cut, but torn apart with two forks.] 705. LEMON DUMPLINGS.— Ten oz. of fine bread-crumbs, 1 large tablespoonf ul of flour, ^ lb. finely chopped beef suet, the grated rinds of 2 small lemons, 4 oz. of powdered sugar, 3 lar2;e eggs beaten and strained, and last of all the juice of the 2 lemons, also strained. Mix the ingredients well, divide into four dumplings, tie them in well-floured cloths, and let them boil an hour. Puddings. mrs. clarke's cookery book. 201 706. APPLE PTTDDING (Tsaksd)— Ingredients.— 10 apples, 4 oz. of brown sugar, 3 oz. of butter, 4 eggs, 27^ breakfast cups of bread-crumbs. Pare and cut into quarters the apples, removing the cores. Boil them to a pulp. Well whisk the eggs and put them and the butter into the apple pulp. Stir the mixture for five min- utes. Grease a pie dish and place a sprinkling of bread- crumbs, then of apple, and proceed in this manner until all are used. Bake for three quarters of an hour. N. B. — Care must be taken that the top layer is of bread-crumbs. 707. BASE"WELL PTTDDDSrCJ— Ingredients— Puff-paste, jam, few strips of candied lemon-peel, yolks of four eggs, whites of two, i lb. of clarified butter, j lb. of pounded sugar, 2 oz. of almonds. Line a shallow dish with the puff paste, spread over it any kind of jam and the candied lemon-peel. Fill the dish with the rest of the ingredients, beating the yolks of the eggs, and blanching and pounding the almonds. Mix well and pour over the jam. Bake in a moderate oven. 708. BATTER PTTDDIITG.— Ingredients— IJ cupful of flour, 1 teaspoonful baking powder, J teaspoon salt, 1 tablespoon butter, 2 eggs, 1 pint of milk. Steam one hour, and serve with sauce. By adding a cupful of raisins, or any other desirable fruit, either fresh or dried, to the above pudding, makes a most delicious dish. 709. BREAD P'D'DDllTG-— Ingredients — Bread, boiling milk, allowing ^ a pint to 1 lb. dt soaked bread, 2 beaten eggs, a little nutmeg, sugar. Soak the bread in cold water, then squeeze it very dry, take out any lumps, and add the milk, beat up the eggs, sweeten to taste, add nutmeg, and bake the pudding slowly until firm. If desired, a few sultanas may be added to the pudding ; or, if the bread is light, such as the crusts of French rolls, it may be soaked in as much cold milk as it will absorb, and when it is perfectly soft have sugar, eggs, and flavoring added to it. 710. BROWN BREAD PTTDDING.— Ingredients — Jib. stale brown bread finely and lightly grated, the same of suet chopped fine, the same of sultanas ; J of a saltspoon of salt, Uoz. of sugar, i of a nutmeg (grated), the grated rind of 1 lemon, 2 well-beaten eggs, ^ a glass of brandy or 1 glass of sherry. Mix all the ingredients thoroughly, and boil in the mould for three hours. A warm jam sauce should be poured over the pudding, or round it, when sent to table. 202 MRS. Clarke's cookery book. Puddings. 711. CARAMEL PITDDIITG-.— Ingredients -A handful of white sugar, ^ pint of water, yolks of 8 e?gs, 1 pint of milk. Boil the sugar and water until of a deep brown color, warm a small basin, pour the S5'rup in and keep turning the basin in your hand until the inside is completely coated with the syrup, which, by that time, will have set. Take the yolks of the eggs and mix gradually and effectually with the milk. Pour this mixture into the prepared mould. Lay a piece of paper on the top. Set it in a saucepan full of cold water, taking care that the water does not come over the top of the mould, put on the cover, and let it boil gently by the side of the fire for one hour. Remove the saucepan to a cool place, and when the water is quite cold take out the mould, and turn out the pud- ding very carefully. 712. CAHEOT PUDDIITG— Ingredients— ilh. of grated potatoes. ^Ib. tjrated carrots, ilb. flour, sugar, suet, plums and cur- rants, spices aud candied lemon peel. Mix well together and boil for eight or nine hours. Serve with brandy or wine sauce. 713. CARROT PUDDING (2).— Ingredients — 10 oz. of bread- crumbs, 5 oz. of suet, 5 oz. of raisins, 12 oz. of carrots, 4 oz- of currants, 4 oz. of sugar, 4 eggs, a little nutmeg, milk. Boil the carrots until tender. Mash them. Stone the raisins and well whisk the eggs. Mix all the ingredients to- gether with enough milk to make a thick batter. This pudding can either be boiled or baked. If for baking, put in a pie dish and bake for an hour. If for boiling, put into a buttered mould, secure with a cloth and boil for three hours. Serve with white sugar sifted over. 714. MARTHA'S PT7DDI1TG.— Ingredients— ^ pint of milk, laurel leaf, a piece of cinnamon, 1 cupful of bread-crumbs, 3 eggs, nutmeg and lemon-peel, teaspoon ful orange flower water. Put the laurel leaf and cinnamon into the milTc and boil, then pour over the bread-crumbs, add the eggs well beaten, the nutmeg, lemon-peel and flower water. Sueeten to taste, butter a basin, stick currants or split raisins in rows upon it. Stir all the ingredients well together and pour into the basin. Cover with a cloth and boil one hour and a half. 715. PEAS PT7DD11TG. — Ingredients — 1 quart of split peas, a piece of butter, the yolk of an egg. Dry the peas before the fire, then tie up loosely in a cloth ; plunge into warm water, boil them two hours or more, until Puddings. mrs. Clarke's cookery book. 203 tender, take them up, beat in a dish with a pinch of salt, yolk of an egg and butter, make it quite smooth, tie it up again in a cloth, and boil one hour longer. 716. CHOCOLATE PTJDDIITQ-.— Ingredients— l quart of milk, 14 even tablespoonfuls of grated bread-crumbs, 12 table- spoonfuls of grated chocolate, 6 eggs, 1 tablespoonful vaniJla; sugar to make very sweet. Separate the yolks and whites of four eggs ; beat up the four yolks and two whole eggs together very light with the sugar. Put the milk on the range, and when it comes to a perfect boil pour it over the bread and chocolate ; add the beaten eggs and sugar and vanilla ; be sure it is sweet enough ; pour into a but- tered dish ; bake one hour in a moderate oven. When cold, and just before it is served, have the four whites beaten with a little powdered sugar, and flavor with vanilla and use as a meringue. 717. OTJUIIAITT PTTDDING (Ijoiled).— Ingredients — 14 oz. of flour, 7 oz. of suet, 7 oz. of currants, a little milk. Have the currants washed and dried, mixed with the fine- ly minced suet and flour. Moisten the whole with sufficient milk to form a stiff batter. Place in a floured cloth and plunge into boiling water. Boil four hours and serve with butter and sugar. 718. CTJRRAITT BTJIT PXJDDI1T&.— Ingredients— 4 buns, jam, white of 1 egg, 2 oz. of sugar. Line a pie dish with the buns previously soaked in milk, put between them a layer of jam and bake half an hour. Whip the white of the egg up with the sugar, and place on the top when done. These last two receipts are nursery puddings. 719. GINGERBREAD PUDDINa.— Ingredients— 2 oz. lard or butter, 2 tablespoonfuls brown sugar, 2 ditto golden syrup, 1 egg, 1 teacupful milk, 1 teaspoonful ground ginger, 8 oz. flour, one teaspoonful baking powder. Work the butter and sugar together, then add the egg beaten well, the giiiger, treacle and milk, and then the flour and bak- ing powder. Steam four hours. 720. GINGER PUDDING-— Ingredients— 9 oz. of flour, 5 oz. of suet, 5 oz. of sugar, 1 large tablespoonful of grated ginger. Chop the suet finely. Add to the flour sugar and ginger ; mix well. Butter a mould and put the ingredients in perfectly dry. Cover securely with a cloth and boil three hours. To be eaten with sweet sanice S04 MRS. Clarke's cookery book. Puddings. 721. ORANGE PTTDDING (l).— Ingredients— Puflf paste, ^ lb. of butter, 9 eggs, 1 Seville orange, J lb. of white sugar, a tea- spoonful of orange flower water, 2 teaspoonful of rose water, J pint of cream, ^ glass of sherry, 1 hard biscuit. Make some pufF paste and lay it thin in a dish and round the rim ready to receive the pudding. Melt the butter, break the eggs and add them (the yolks of all, the whites of five) well beaten, to the melted butter. Shake well together, then grate the yellow part of the rind of the orange, add the sugar finely sifted ; mix all well together, add the orange-flower water and rose water, cream, and sherry ; grate into the mixture a hard biscuit ; mix all the ingredients thoroughly, pour into the dish lined with paste, and bake very carefully as long as you would a custard pudding. 722. ORANGE PITDDIITC (2).— Ingredients— The rind of 1 Seville orange, 6 oz. of fresh butter, 6 oz. of white sugar, 6 eggs, 1 apple, puff paste. Grate the rind and mix with the butter and sugar, adding by degrees the eggs well beaten ; scrape a raw apple and mix with the rest ; line the bottom and sides of a dish with paste, pour in the orange mixture, and lay it over crossbars of paste. It will take half an hour to bake. 723. ORANGE PUDDING (3). — Ingredients — Two Seville oranges, 1 sweet orange, 6 eggs, ^ lb. of white sugar, ^ lb. of butter, puff paste. Boil the oranges, changing the water four times to remove all bitterness. When they are quite tender take them out, cut them in halves, and remove the seeds and inward skins and stringy portions. Beat the rinds and juice in a stone mortar, squeeze in the juice of a sweet orange through a sieve, beat up the yolks of six eggs and whites of three, and half a pound of white sifted sugar. Mix all well together, and stir in the melt- ed butter. Bake in a dish lined and ornamented with pufif paste in not too quick an oven, 724. SHROPSHIRE PUDDING-— Ingredients— Half lb. of suet, ^ lb. of bread-crumbs, 1 lemon, juice and rind, 1 nutmeg, ^ lb. of sugar, 6 eggs. Boil three hours, and serve with brandy sauce. 725. LEMON PUDDING (l).— Ingredients — Two eggs, two cup- fuls of sugar, 4 tablespoonfuls of oom starch, 2 lemons, butter. Beat the yolks of the eggs light, add the sugar ; dissolve the corn starch in a little cold water, stir into it two teacupfuls of boiling water ; put in the juice of the lemons, with some of Puddings. mrs. clarke's cookery book. 205 the grated peel. Mix all together with a teaspoonful of butter. Bake about fifteen minutes. When done spread over the top the beaten whites of the eggs and brown. 726 LEMON PTJDDI1T& (2).— Ingredients— Three quarters of lb. of bread-crumbs, 1 quart of milk, 3 oz. of butter, 1 lemon, 4 oz. of white sugar, 4 eggs, 1 tablespoonful of brandy, paste. Place the milk in a stewpan and bring to a boil ; add the butter and when melted pour over the bread-crumbs. Mince the lemon peel and with the sugar add to the other ingredients. Well whisk the eggs, adding the brandy ; beat the whole for a few minutes. Line a pie dish with paste and pour the mixture in. Bake for nearly an hour. 727. FAVORITE PTTDDI1T&._— Ingredients— Three eggs, flavor- ing, grated rind and juice of a lemon, ^ teaspoonful of grated nutmeg, 1 cup of grated bread-crumbs, 1 cup of finely chopped apples, 1 cup of English currants and 1^ cups of sugar. Beat the eggs very lightly, flavor ; to this add the bread- crumbs and remaining ingredients. Stir thoroughly ; then put in a buttered pudding dish and boil at least two and a half hours. Serve with any good sauce. 728. MAHMALADE PTJDDING (1).— lagredtenta— Two oz. of lard or butter, 2 tablespoonfuls of brown sugar, 4 oz. of marmalade, 1 egg, 1 teacup of milk, 8 oz, of flour, 1 tea- spoonful of baking powder. Well mix the butter and sugar, then add the eggs well beaten, the marmalade and milk, then the flour and baking powder. Steaih four hours. 729. MARMALADE PTTDDHTG (2).— Ingredients— Quarter lb. of suet, i lb. of grated bread-crumbs, J lb. of sugar, 2 eggs, a full tablepoonf ul of marmalade. Well mix the suet and bread-crumbs, then add the sugar, the eggs well beaten, and the marmalade. Shred some lemon peel, and squeeze the juice over four or five large lumps of sugar ; add a glass of white wine, and a quarter of a pint of water. Let this mixture simmer for twenty minutes. Put in a buttered china mould and boil for four hours. 730. SAUCE (for Marmalade Puddingr).— Ingredients— Some lemon peel and juice, 4 or 5 large lumps of sugar, a gUtss of white wine, J pint of water. 2o6 MRS. Clarke's cookery book. Puddings. 731. TEAOAKE PUDDING-.— Ingredienta— A teacake, butter, custard, milk, 2 eggs, sugar to taste. Cut the teacake into thin slices, butter and line a pie-dish with them ; make the custard, pour in and bake forty minutes. 732. COMPANY PTJDDIITG. — Ingredients — Driedcherries or sul- tanas, some small spouge cakes, sherry or marsala and a tea spoonful of brandy, cold custard, vanilla flavoring. Butter a mould thickly ; stick it all over with the dried cherries or sultanas ; fill the mould with the sponge cakes three parts full ; soak them through with the sherry or marsala and the brandy; fill up the mould with cold custard flavored with vanilla ; butter a paper to cover over the top. Tie up tightly with a floured cloth and boil one hour ; turn out carefully and serve with cold custard poured over. 733. HOLIDAY PUDDING'- — Ingredients — A plain sponge cake, strawberry jam, icing, a rich custard, some preserved ginger. Make the sponge cake in a round mould, take out the in- side of the cake with a cutter not too near the edge, put in a good layer of strawberry jam, not too thickly spread. Cut the inside of the cake you have taken out in slices, spread some jam between each slice (different sorts of jam may be used but strawberry does very nicely), and replace the cake. Ice it nicely over ; put it into a very slow oven to try the icing. Then make the custard and pour into it small pieces of pre- served ginger. Pour into the cake and serve hot. 734. SPONGE CAKE PUDDING.— Ingredients-Six or eight sponge cakes, 2 oz. of ratafias, a few sultanas, a wineglassful of sherry or cognac, or curacoa, some sweet almonds. Take the sponge cakes and ratafias, break them into small pieces, split and stick the sultanas on the inside of a mould, and put the cake into it ; pour over them a wineglassful of sherry or cognac, or curacoa. Blanch and pound the almonds; sprinkle them over the cakes. Fill up the mould with cold custard, steam the pudding for one hour ; turn it out of the mould. Serve with some of the custard over it. 735. CABINET PUDDING.— Ingredients — 1^ pts. of new milk, white sugar, 1 lemon, cinnamon, mace, cloves, 5 eggs and the yolks of 4, butter, 4 or 5 sponge cakes. Boil the milk with enough white sugar to sweeten it, the peel of a fresh lemon cut thinly, the cinnamon, mace and cloves. Boil these ingredients as for a custard. Beat up the eggs. Pour the boiling milk, etc., on to these, stirring continually, then strain the whole through a hair sieve and leave to cool. Take Puddings. mrs. Clarke's cookery book. 207 a good sized pudding mould, butter it well and line with sponge cakes, cut into thin slices. Pour the custard into the mould and tie it close. It will take an hour and a half to boil. It is an im- provement after buttering the mould and before placing the sponge cakes, to arrange some stoned raisins, slices of candied peel and nutmeg. Serve hot with sauce. 736. OOLLEG-B PTTDDI1T&. — Ingredients— Eight oz, bread- crumbs, 8 oz. suet, 8 oz. currants, 1 oz. citron peel, 1 02. orange peel, a little sugar and nutmeg, 3 eggs, beaten yolks and whites separately, and a glass of brandy. Mix well and shape them into balls, rub them over with egg, and roll them in flour. Fry a nice brown in boiling butter or lard, and drain them on blotting paper. Or they may be put in- to small moulds and baked in the oven. In either case serve with wine or brandy sauce. 737. STEAMED PTTDDIITG--— Ingredients— 1 cup of suet, chopped fine, 1 cup of molasses, 1 cup of currants — washed and dried — 1 cup of sour milk, 1 teaspoonful of soda, a little salt, flour. Mix well, using flour enough to make a stiflf dough ; pour into a mould and steam four hours. 738. OXrOUD DUMPLINQ-S.— Ingredients— 2 oz. grated bread, 4 oz. currants, 4 oz. suet chopped fine, 1 large spoonful of flour, 1 oz. pounded sugar, 3 eggs, grated lemon peel and a little spice. Mix with the yolks of the eggs well beaten and a little milk. Divide into five dumplings half an inch thick, and fry a nice brown in plenty of lard. Serve with wine sauce and sifted sugar on them. 739. MARROW PXTDDllTG-.— Ingredients- 1^ pints of boiling milk, ^ pt. of bread-crumbs, 4 eggs, 6oz. ofshreded marrow, 2 oz. of raisins and diied currants, grated nutmeg, and sugar to taste. Pour the milk on the bread-crumbs, cover up and allow to soak thoroughly, then beat the eggs with the marrow and add to the bread-crumbs with the raisins and currants, grated nut- meg and sugar. Put into a buttered mould, boil two and a half hours, turn it out and serve with pounded sugar. 740. MARRO"W PXJDDI1T&.— Ingredients— 2 teacupfuls of flour, 1 of suet chopped very fine, 1 egg beaten in a cup and the cup filled up with treacle, 1 teaspoonful of carbonate of soda, ^ teaspoonful of tartaric acid and a little flavoring. Mix well together ; put into a basin, but do not fill the basin, or tie it down, as the pudding will rise. Steam for two or three hours. Serve with wine sauce. 2o8 MRS. Clarke's cookery book. Puddings. 741. PHTTIT PTTDDING.— Ingredients— Crust— 4 oz. of suet to 6 of flour ; pinch of salt, and water enough to make a thick paste, fruit, sugar. Makfl the crust of the suet, flour, salt and water ; roll it out thin before putting into a buttered basin, then add the fruit mixed with the sugar except in the case of apples, which are sometimes hardened by boiling with sugar ; put on a lid of paste, and boil the pudding an hour and a half. Care should be taken to roll the crust thin, in order to get as much fruit as possible into the pudding. It is a good plan to stew a little fruit, and serve it with the pudding, as it should be given to child- ren in large proportion to the crust. 742. LAYER P"CTDDI1TG--— Crust as for fruit pudding, jam or treacle. Make a crust as for fruit pudding. Roll it out and line a but- tered basin with it, lay at the bottom a layer of jam or treacle, tben a thin layer of crust, and so on until the basin is full. Boil an hour and a half. 743. MINCEMEAT (XTithOUt meat).— Ingredients for four dif- ferent receipts — 3 lb. raisins, 3 lb. currants, 3 lb. almonds, well chopped, 3 lb. apples, 2 oz. mixed spices, 1 oz. candied peel, juice of one lemon, peel of three lemons, half a wine glass of brandy, sugar to taste. IJ lb. suet, 1 J lb. raisins, 1 ^ lb. currants, 1 ^ lb. sugar, 2 lb. apples, chopped fine, of mace, cinnamon, and salt ^ oz. pounded together, four cloves, the grated rind of two lemons and the juice of one, 1 oz. of sweet almonds, pounded, ^ lb. of candied peel, and a wineglassful each of port, white wine, and brandy. Two lb. raisins, stoned, 21b. currants, 21b. beef suet, 31b. raw sugar, J lb. candied citron, J lb. candied lemon, J lb. candied orange, the juice and rind of four lemons, 2 lb. apples, and a teacupful of brandy. Currants and raisins 21b. each, browp sugar l^lb., suet 1 Jib., salt ^ oz., cloves, mace, cinnamon, less than ^ oz. each, apples 4, lemon 1, orange and lemon peel J lb. each, all chopped up together, when add rather more than half a bottle of the best brandy. When well soaked, put in a jar for use. 744. MINCEMEAT Cwith meat)-— Ingredients -l^ lb. lean beef, 3 lb. beef suet, 2 lb. raisins, 21b. currants, 2 lb. sugar, 2 lb., mixed peel, 1 nutmeg, the rind of two lemons, the juice of 1, 2 lb. of apples. Stone the raisins and cut in halves, add the sugar, have the currants washed, dried and ready for use. Slice the peel, grate Puddings. mrs. Clarke's cookery book. 209 the nutmeg, mince the apples, beef suet, and lemon peel, strain the juice, and lastly add the brandy Mix o/tf^ and cover air tight. Will be ready for use in three weeks. 745, PLUM PXJDDIITG-.— Ingredients— 2 lb. beef suet, 1 i lb. bread-crumb8, 1 J lb. of flour, 2 lb. raisins, 2 lb. currants, ^ lb. mixed peel, l^lb. foots sugar, 14 eggs, a little nutmeg, ginger, allspice (powdered), a large pinch of salt, J pint of milk. Chop the suet as finely as possible, and any staie piece of bread can be used for grating, allowing the above quantity ; mix with the suet and flour. Stone the raisms, and have the currants perfectly washed and dried, the pee) cut into thin slices and added to the suet, bread and flour, mixing well for some minutes, then add the sugar and continue working with the hands for five minutes. Put the eggs into a bowl (breaking each into a cup first to ascertain that it is fresu: and to remove the speck), add to them grated nutmeg, powdered ginger, and powdered allspice, according to taste, and a large pinch of salt; then stir in half a pint of milk ; beat all up together, and pour it gradually into the other bowl, working the whole mixture with the hand for some time. If the mixture be too stiff add more milk, and continue to work it with a wooden spoon for at least half an hour. Scald two pudding cloths, spread each in a bowl and dredge them well with flour. Divide the composition in two equal parts, put each in its cloth and tie it up tightly. To boil the puddings place two inverted plates in saucepans filled with water, and when the water boik fast put each pud- ding into its saucepan. Let them boil six hours, keeping the saucepans full by adding more water as it is required, and taking care that it never ceases boiling. Then take the pud- dings out, and hang them up till the next day, when the cloth of each pudding should be tightened and tied afresh, and three hours' boiUng as in the first instance will make them ready for table. Serve with a sprig of holly stuck on the top, and plenty of brandy poured round the pudding, and set alight outside the dining room door. 746. Aa EZOELLENT PLITM PtTLDma. -Ingredients-One lb of bread-crumbs, 1 lb. of auet, IJ lb. raisins, | lb. of cur- rants, 10 oz. of mixed candied peel, 9 eggs, J a gill of brandy. Wash the currants carefully, pick and dry them ; then stone the raisins and halve them carefully with a knife ; chop the suet until very fine ; slice the candied peel thinly, and when grating the bread-crumbs be sure they are nice and fine. Mix all well together, wetting with the well beaten eggs and the bnuidy mixed in. Give the mixture a good stirring and empty 2IO URS. CLARKE'S COOKERV BOOK. PUDDIMCS. into a mould previously well buttered. Press it down firmly. Cover with a floured pudding cloth and tie tightly. Boil for from five and a half to six hours. When done hang the pud- ding up until it is required. If the pudding is to be eaten hot boil two hours on Christmas day, or on the day it is wanted, and serve with brandy sauce. 747. A TEETOTALLER'S CHillSTMAS PI7SI>IN&.-Ingre- dients — Pick and stone two pounds of good Valentias ; pick, wash and dry 1 lb. of currants ; chop 2 Ih, oi beef suet ; have ready i a lb. of brown sugar, 6 oz of candied peel, out thin, 2J lb. of flour, 6 ej^gs, a quart or more of inilk. an ounce of mixed spice, and a taUespoonful of salt. Put the flour into a large pan, add the piunis, cuirants, suet, sugar, peel, spice, and salt, and mix theui well together wJiile dry. Beat the eggs well up in a large basin, and add a portion of the milk, stirring it at the same tim';. Make a well in the middle of the floui, and ^>our in the milk and eggs. Keep stir- ring till ail the mgredients are thoroughly mixed. Add more milk, if necessary, and stii up again; the batt-n should be rather stiff. Have a good otout cloth ready ; wet and flour it well, lay it over a pan, pour in the batter, and tie it hrmly up. When the water in the copper or large kettle boils, put the pud- ding in and lei it boil gently for five or six hours. Turn it care- fully out of the cloth. Serve with or without sauce. 748. SWISS rtTDDINQ-.— Ingredients— 7 eggs, \ oz. of isinglass, I pint of milk, su^a/ to taste, for the sauce J of a pt. of white wine, \ lb of sugar, the juice and rind of a lemon (the rind pared very thin). Take tne ' oiks, eggs, and isinglass, beat them well, add a pint ol good milk, and sugar to taste. Put this in a mould, and boil the puddin» three-quatters of an hour exactly. Let it stand in the mould till cold. The sauce tor this pudding is made with the above ingredients. Hoil this till it becomes like a syrup. When cold, pour it roundjthe pudding, but nv.r. till it is ready to be sent to table, then put a few strips of orange mar- malade or apricot jam on the top and round the pudding. 749. ICE PrTDDIlTG-. — Ingredients — Half lb. white sugar, a stick of vanilla, IC eggs, 1 gill of cream, 12 lbs. of ice, 6 lbs. of fine salt, dried fruits. Put the milk into a stewpan with white sugar and a stick of vanilla ; leave it to boii ten minutes. Mix the yolks often eggs with the cream, pour in the milk, then put it back into the stewpan, and stir until it thickens, but do not let it boil ; strain it into a basin, and leave it to cool. Take the ice, pound it Puddings. mrs. Clarke's cookery book, an small, add the salt ; mix together qnirkly, cover the bottom of an ice pail (a common pail will do), place the ice pot in it, and build it around with the ice and salt. This done, pour the cream into the pot, put on the cover, and never cease turning until the cream becomes thick ; move it from the sides occasionally with the ice scoop, to prevent it getting into hard lumps. The mould to be used to set the pudding should be put on ice to get qu'te cold. It is then filled with the cream to the level, and three or four pieces of white paper wetted with cold water are placed on it before you put on the cover, which should fit very tight. The mould is then buried in the same mixture of ice and salt used for freezing the cream in the tirst instance, and is left until wanted, when it is dipped in cold water, turned out on a napkin, and served. Dried fruits, cut small, may be put in the cream when the mould is being filled. 750. ROLY POLY JAM PUDDiNG.— Ingredients-Suet crust, 10 oz. of any kind of jam. Having made a nice suet crust, roll to the thickness of about halt an inch. Place the jam in the centre and spread equally over the paste, allowmg a margin ot about half an inch for the pudding to join. f — Ingredients— J lb. of bread crumbs, ^ pt. of milk, sugar and flavoring to taste, 2 eggs, strawberry jam. Boil the bread-crumbs in the milk, sweeten and flavor, and when the bread is thick stir in the yolks of the eggs. Put the pudding into a buttered tart dish, bake slowly for three quarters of an hour. Then spread over the top a layer of strawberry jam, and on this the whites of the eggs beaten with a teaspoon- ful of sifted sugar to a strong froth. Dip a knife in boiling water, and with it smooth over the whites, put the pudding again into a moderate oven until the top is a light golden brown. Serve immediately. 775. YORKSHIRE PTJDDIITG (l).— Ingredients— 1 egg, a pinch of salt, milk, 4 tablespoonfuls of flour. Take the egg and salt and beat with a fork for a few min- utes. Add to this three tablespoonfuls of milk and the flour ; beat (with a spoon) very well, whilst in a batter, for ten min- utes. Then add milk till it attains almost the consi.stency of cream. Take care to have the dripping hot in the pudding tin. Pour the batter into the tin to the thickness of about a quarter of an inch, then bake under the roasting joint. The above will make a pudding of moderate size, perhaps one dozen squares. The great secret of a pudding being light is to mix it two hours before cooking it. 776. YORKSHIRE PUDDING (2).-Ingredienta— 6 tablespoon- fuls (heaped) of flour, 1 J pints of milk, 3 eggs. Put the flour in a basin with a little salt, b^ir in enough milk Pies. mrs. Clarke's cookery book. aij to make it a stiff batter. When quite smooth put in the eggs, well beaten, and the rest of the milk. Beat again, put in shal- low tin rubbed with beef dripping. Bake for an hour, then put under the meat half an hour to catch a little dripping. Cut in small squares to serve. The secret of lightness is to have smooth batter highly beaten, hot oven, and serving very quick- ly — in fact, that intelligent care in small details which gives perfect cooking. 777. STEAK PITDDIITG-.— Ingredients— ^ lb. of suet, 18 oz. of flour, a large teaspoonful of baking powder, pepper and salt to taste. If lbs. of steak, 6 oz. of bullock's kidney. Chop the suet finely. Add the baking powder and salt to the flour, and then mix in the suet. Add gradually a glass of cold water (about half a pint), mixing all the time ; roll into a sheet. Cut the steak into pieces and the kidney into slices, sprinkling well with pepper and salt. Grease a pudding mould and line it with the paste. Place the meat in and pour in about two wine glasses of cold water. The meat must only come level with the top. Cover with the paste, tie down in a floured cloth, plunge into boiling water and boil for two and a quarter hours. 778. GRAHAM PTJDDIITG-.— Ingredients— 2 cups of Graham flour, 2 eggs, 1 quart of milk, butter the size of an egg, salt to taste. Put a pint of milk into a buttered stew pan, and allow to heat slowly. Mix the rest of the milk in the flour, and beat lightly with the butter, eggs and salt. Then pour the hot milk upon it, mix well, return to the fire surrounded by ven, just long enough to set the icing without coloring it, and serve cold. It may be ornamented with blanched pistachio nuts, strips of angelica, and candied cherries laid on the icing, before put- ting the tart in the oven. N.B. — To make icing, as much sugar should be beaten up with the white of egg as it will ab- sorb until the mixture is of the consistency of the thickest double cream ; whereas to make meringue, not more than half an ounce of sugar should be used for each white of egg. 875. APPLE* PTJFFETS. — Two eggs, 1 pint of milk, sufficient flour to thicken, as waffle batter, 1^ teaspoonfuls of baking powder. Fill a teacup alternately with a layer of butter and then of apples chop|)ed fine ; steam one hour. Serve hot, with flavor- ed cream and sugar. §76. APPLE TURNOVERS.— Ingredients— One lb. of flour, 5 oz. of dripping or butter, small teaspoonful of baking powder, 4 apples (allowing 1 for each turnover), 4 teaspoonfuls of brown sugar. Pare, core and slice the apples. Mix the bakirg powder into the flour, then add the dripping or butter mixing well to- gether. Moisten with cold water and stir to a paste. Roll out, cut into circles about seven inches in diameter. Put the apple on one of the rounds and sprinkle with sugar. Moisten the edges of the paste and shape in the form of a turnover. SV7EET DISHES. 877. LEMOIT STLLABTTB.— Ingredients— To 1 pint of cream allow 1 lb. of double refined sugar, juice of 7 and the rind of 2 lemons, 1 pt, of white wine, ^ pt. of sack. Add to the cream and sugar the juice of the lemons. Grate the rinds of the two lemons into the wine and sack. Then put all these ingredients into a saucepan and beat for thirty min- utes ; then pour into glasses the evening before you serve. It would be better for standing a day or two. 878. WHIPPED SYLLABTTB (l).— Ingredients— i pt. cream, 1 gill of sherry, ^ gill of brandy, .3 oz. of white sugar, J a small nutmeg, the juice of ^ a lemon, whipped cream. Mix all the ingredients (excepting the cream); put the sylla- bub into glasses, and heap on the top of them a small quantity of the whipped cream. 879. WHIPPED SYLLABUB (2).— Ingredients— 3 pints of thick cream, 1 pt white wiue, the juice of 2 Seville oranges, the yellow rind of 3 lemons, 1 lb. double refined sugjar, 1 spoon- ful orange flower water. Grate the rind of the lemons, mix all the ingredients, whisk half an hour, and take off the froth ; lay it on a sieve to drain then fill the glasses ; they will keep more than a week, but should always be made the day before they are used. The best way to whip a syllabub is to keep a large chocolate mill on pur- pose, and a large deep bowl to mill it in, as it will do quicker, and froth stronger. With the thin part left at the bottom, mix strong calfs foot jelly, and sweeten it to taste ; give it a boil, then pour it into basins, and when cold and turned out it will be a fine flummery. 880. SOLID SYLLABUB— Ingredients— 1 quart of cream, 1 pint of white wine, the juice of 2 lemons, the rind of 1 grated, sugar to taste. Mix the ingredients, having done so whip it up, and take off the froth as it rises. Put it upon a hair sieve, and let it stand in a cool place till the next day. Half fill your glasses with the skimmed part, and heap up the froth as high as you can. The bottom will look clear ; it will keep several days. 240 Sweet Dishes, mrs. clarke's cookery book. 8S1. FLVliXMEZlY (1). — Ingredients — 1 oz. bitter almonds, 1 oz. of sweet, a little rose water, 1 pt. jelly stock, sugar to taste, 1 pt. thick cream, xjlanch, and then throw into cold water, the almonds ; take hem out, and beat them in a marble mortar, with a little rose water, to keep them from oiling, and put them into the jelly stock. Sweeten with white sugar ; when it boils strain it through a piece of muslin, and when a little cold, put it into the cream, stirring often till thick and cold. Wet moulds in cold water, pour in the flummery, and let them stand six hours before turned out ; if made stiff, wet the moulds, and it will turn out without putting them into warm water, which destroys their brightness. 882. PLTJMMERY (2).— Ingredients— 3 large handfuls of small white oatmeal, 1 large spoonful of white 8Ugaj."2 large spoonfuls of orange flower water Put three large handfuls of very small white oatmeal to sfeep a day and night in cold water ; then pour it off clear, and add as much more water, and let it stand the same time. Strain it through a fine hair-sieve, and boil it till it be as thick as hasty- pudding ; stirring it well all the time. When first strained, put to it the white sugar, and flower water. Pour it into shallow dishes ; and serve to eat with wine, cider, milk, or cream and sugar. It is very good. 883. mCE rLUMMERY.— Ingredients— 1 pint of milk a small piece of lemon peel and cinnamon, rice, flour, sugar to taste, a dessertspoonful of peach water or a bitter almond beaten. Put the lemon peel and cinnamon into the milk and bring to a boil, mix with a little cold milk as much rice-flour as will make the whole ol a good consistence, sweeten, and add the flavoring, then boil it observing it does not burn ; pour in a shape or pint basin, removing the spice. When cold turn the flummery into a dish and serve with cream, milk, or custard round. 884. DUTCH PLTJMMERT.-Ingrcdients— 2 oz. of isinglass, IJ pints of water, 1 pt. of white wine, the juice of 3 lemons, the thin rend of 1 lemon, a few lumps of sugar, the yolks of 7 Boil two ounces of isinglass in the water very gently half an hour ; add the wine, the juice of three, and the thin rind of one lemon, and rub a few lumps of sugar on another lemon to -obtain the essence, and with them add as much more sugar 242 MRS. CLARKE'S COOKERY BOOK. SWEET DlSH^S, as will make it sweet enough ; and having beaten the yolks of the eggs, give them and the above, when mixed, one scald, stir all the time, and pour it into a basin ; stir it till hall cold; then let it settle, and put it into a melon shape. 885. ISINGLASS BLAITC-MAITGE.-Tngredientg-I oz. of isinglass, 1 qt. of water, whites of 4 eggs, 2 spoonfuls of rice, water, sugar to taste, 2 oz. of sweet and 1 oz. of bitter almonds. Boil the isinglass in the water till it is reduced to a pint ; then add the whites of the eggs with the rice-water to prevent the eggs poaching, and sugar to taste ; run through the jelly-bag; then add the almonds ; give them a scald in the jelly, and pour them through a hair sieve : put it in a china bowl ; the next day turn it out, and stick it all over with almonds, blanched and cut lengthways. Garnish with green leaves or flowers. 886. CLE AH BLANO-MANGE.— Ingredients— 1 qt. of strong calf's foot jelly, whites of 4 eggs, 1 oz. of bitter and one of sweet almonds, a spoonful of rose water, 3 spoonfuls of cream. Skim off the fat and strain the calfs foot jelly ; beat the whites of the eggs, and put them to the jelly ; set it over the fire, and keep stirring it till it boils; then pour it into a jelly- bag, and run it through several times till it is clear ; beat the sweet and bitter almonds to a paste, with the rose-water squeezed through a cloth ; then mix it with the jelly and the cream ; set it over the fire again, and keep stirring it till it is almost boiling; then pour it into a bowl, and stir it very often till it is almost cold ; then wet the moulds and fill them. 887. RICE BLANC-MAITGE.— Ingredients— 6 oz. of the best rice, 1 pt. of water, ^ pt. of milk or cream, 3 oz. of white sugar, vanilla flavoring, any kind of preserve. Put the rice into a pipkin with the water and let it simmer slowly in the oven for 2 or 3 hours. Then add the cream or milk, sugar, and flavoring. Boil up over the fire, and pour in- to a mould. When quite cold serve with any kind of preserve. 888. COEITPLOTJR BLANO-MANGE— Ingredients — 4 or 5 tablespoonfuls of corn-flour, a little over a quart of milk. Mix the corn to a stiff paste with a little of the mi~ljc. Put rest of the milk in a stewpan and set on the fire. Put the rind of a lemon in to infuse. Add sugar to taste, and when on the point of boiling, strain, and add to the corn flour ; return to the stewpan and boil ten minutes. Wet a mould and pour *he blanc-mange into it. Serve with jelly, or milk and sugar. Sweet Dishes, mrs. Clarke's cookery book. 243 889. RIBBOIT BLANC-MA.tT&B— InS'-^diants— two thirds of a package of gelatine, 1 pt of hot milk, G tablespooufuls of sugar, 2 eggs, lemou and vanilla flavoring, 2 large table- spoonfuls of grated chocolate. Soften the gelatine in the milk. Sweeten, and divide the milk into three parts. Into the first put the whites of the eggs previously beaten to a froth and flavor with lemon. Beat the yolks and vanilla flavoring into another part. Then wet the chocolate in a little warm water, flavor withv anilla and add to the remaining third of milk. As each part stiffens, whip with an egg beaten, turn into a wet mould, first yellow, then chocolate, then white. 890. CHOCOLATE BLANC-MAITGE. -Ingredients-} a pack- age of gfclatiue dissolved in water, 1 pt. milk, 1 cup of grated chocolate, I cup of sugar. Dissolve the gelatine. Let the milk come to a boiling point then stir in the sugar and chocolate. Stir until both are dis- solved, then set the saucepan on the back part of the stove and stir the gelatine in slowly, a little at a time, so that it will be thoroughly distributed through the milk. Then pour into cups or moulds. This is to be eaten cold with sugar and cream. Flavor the cream with vanilla. 891. JATJITEMAITG-E- — Ingredients — 1 pint of boiling water 2 oz. of isinglass, J pt. of white wiue, juice of 2 oranges, 1 lemon, sugar to taate, yolks of 8 eggs. Dissolve the isinglass in the water, and then add the wine, the juice of the oranges and of the lemon, the peel of the lemon shred finely, sweeten to taste and add the yolks of the eggs ; let it simmer gently, strain and pour into moulds. Turnout the next day. 892. ALMOND BLAITC-MANGB.— Ingredients— 2 pts of milk, 1 oz. gelatine, S ozs. of sweet almonds, a little orange flower water, | of a cup of sugar. Soak the gelatine in a cup of cold milk for three quarters of an hour. Put the milk on the fire until it is at boiling point. Pour in the gelatine, add the almonds (which must previously have been blanched and pounded and moistened with the orange flower water), and stir all together for about ten minutes ; then add the sugar. As soon as the gelatine is dissolved remove from the boiling water in which it has been cooked, and strain through muslin. Pour into a wetted mould and stand in a cool place to get firm. 244 MRS. Clarke's cookery book. Sweet Dishes. 893. COMPOTE or ORAITG-ES- -Ingredients— 3 oranges, 4 oz. of sugar, a gill of water, a small glass of brandy. Pare the rind off the oranges as thinly as possible, and set it on one side ; divide the fruit into halves, remove the pithy cord which is in the centre, and cut off the rind and pith into strips down to the quick, leaving the halves of the oranges transparently bare ; dish these up in a high compote glass. Throw the rind into the sugar, boiled with the water for five minutes. Strain this syrup into a basin, add the brandy, pour over the compote, and serve. 894. ORAITGE FOOL — ingredients— juice of 3 Seville oranges, well beaten eggs, J pt. of cream, a little nutmeg and einua mon, white sugar to taste. Mix the orange juice with the eggs, cream and spices. Sweet- en to taste. The orange juice must be carefully strained. Set the whole over a slow fire, and stir it until it becomes abou; the thickness of melted butter ; it must on no account be al- lowed to boil ; then pour into a dish for eating cold. 895. GOOSEBBHEiY FOOL- — Ingredients — 1 quart of gooseber- ries, water, sugar, 1 quart of cream, macaroons or ratafias. Pick one quart of quite young gooseberries, and put them into a jar with a very little water and plenty of sugar ; put the jar in a saucepan of boiling water till the fruit be quite tender, then beat it through a cullender, and add gradually one quart of cream with sufficient sugar to sweeten ; garnish the dish v^ith macaroons or ratafias. 896. CHARLOTTE RTJSSB (1). — Ingredients — For a small mould : Savoy biscuits, ^ pt. of double cream, 3 teaspoonfnla white sugar, rather more than ^ oz. gelatine, a few drops of vanilla flavoring, 1 slice sponge cake. These are best made in a plain round tin. Take some Savoy biscuits, using half at a time, and keeping the rounded side next the mould ; form a star at the bottom by cutting them to the shape you require to fit into each other; touch the edge-i of the biscuits lightly with white of egg to hold them together, but be very careful not to let the egg touch the mould, or it will stick and prevent it from turning out. Having made a star for the centre, proceed in the same way to line the sides by placing the biscuits standing upright all round it, their edges slightly overlapping each other: these must also be fastened to each other, and to the centre star by a slight application o, wnite of egg, after which the tin must be placed in the oven fo- a few minutes to dry the egg. The cream must be whisked to SwKET Dishes, mrs. Clarke's cookery book. 245 a stiff froth with the previously melted gelatine, the sugar, and afewdrupsof vanilla flavoring; pour this mixture into the mould, covering it with a slice of sponge cake the size of the mould, to form a foundation when it is turned out ; the biscuits forming the sides must have been cut evenly with the top, and must be touched lightly with the white of an egg to make them adhere to this foundation slice. Place the mould on ice until required, then turn it out on a dish and serve at once. This requires great care in the turning out. 897. CHARLOTTE RTJSSE (2). — Ingredients— Half an ounce of isinglass, 1 pint of milk, sugar and vanilla to taste, 1 pint of cream, Savoy biscuits, a few ratafias. Dissolve the isinglass in the mHk ; whip the cream to a strong froth, and when the isinglass and milk have cooled and become a little thick, add it to them, pouring the cream with force into the bowl, whipping it all the time. Grease a mould (which must be scrupulously clean) and place Savoy biscuits in each flute ; sprinkle a few ratafias at the top, and when nearly cold pour in the mixture. Serve with preserved apricots. 898. CHARLOTTE ZIXTSSE (3). — Ingredients — One oz. of gelatine, 1 pint of milk, 1 egg, flavor 1 qt. of cream with vanilla and sugar to taste, lady- fingers. Soak the gelatine in the milk for half an hour, then dissolve the same by placing the vessel containing the gelatine and milk in a pot of hot water, that it may not burn while heating. Next, beat the yolk of one egg and pour it into the milk and gelatine while hot ; strain it into a bowl and while cooling beat it thoroughly ; next flavor the cream with one large teaspoonful of extract of vanilli. and sugar to suit the taste, beat the white of the egg to a stiff froth ; stir the cream and egg together and beat to a light froth with an egg-beater ; next pour the two mixturestogether and whip them thoroughly ; pour into moulds lined with lady-fingers. Do not pour into moulds until the mixture is stiff enough to prevent the cakes from ris- ing to the surface. 899. A VER7 ITZCE TRIFLE. — Ingredients — Macaroons and ratafias, raisin wine, a very rich custard, raspberry jam, whipped cream, some rich cream, whites of 2 eggs (well beaten), sugar, lemon peel. Lay the macaroons and ratafias over the bottom of a dish, and pour in as much of the raisin wine as they will soak up, then pour on them the custard cold ; it must stand two or three inches thick ; then put a layer of the jam and cover the 16 246 MRS. CLARKE'S COOKERY BOOK. SWEET DiS HES- whole with a whip (which must have been made the day be - fore) in the above proportions. 900. GOOSBBEHHY or apple trifle— Ingredlenta-Ap- ples or gooseberries, ^ pmt of milk, ^ pint of cream, yolk ol 1 egg, sugar to taste. Scald enough of either apples or gooseberries so that when pulped through a sieve, will form a thick layer at the bottom of your dish. If apples, mix the peel of half a lemon grated finely, and to either of the fruits add sugar to taste ; mix the milk, cream, and the yolk of egg ; give them a scald over the fire, stirring all the time ; do not let it boil ; then add a little sugar, and allow to get cold. Lay this mixture over the apples with a spoon, and then put on it a whip made the day before. 901. STEWED APPLES AND RICE.— Ingredients — Some good baking apples, syrup, 1 lb. of sugar to 1 pt. of water. Some shred lemon peel, jam, some well boiled rice. Peel the apples, take out the cores with a scoop so as not to injure the shape of the apples, put them in a deep baking dish, and pour over them a syrup made by boiling sugar in the above proportion, put a little piece of shred lemon inside each apple, and let them bake very slowly until soft, but not in the least broken. If the syrup is thin, boil it until it is thick encnigh ; take out the lemon peel, and put a little jam inside each apple, and between each a little heap of well-boiled rice ; pour the syrup gently over the apples, and let it cover the rice. This dish may be served either hot or cold. 902. SPICED APPLES- — Ingredients— 4 lbs. of apples (weigh them after they are peeled), 2 lbs. of sugar, ^ an oz. of cinna- mon in the stick, ^ of an oz. of cloves, and 1 pt. of vinegar. Let the vinegar, spices and sugar come to a boil ; then put in the whole apples, and cook them until they are so tender that a broom-splint will pierce them easily. These will keep for a long time in a jar. Put a clean cloth over the top of the jar before putting the cover on. 903. APPLE CHARLOTTE —Ingredients— Some good cooking apples, sugar (1 lb. of apple pulp to i lb. of sugar), lemon flavoring, fried bread. Bake good cooking apples slowly until done ; scrape out all the pulp with a teaspoon, put it in a stewpan in the abovepropor- tion ; stir it until the sugar is dissolved and the pulp stiff. Take care it does not burn. Add a little lemon flavoring, and place the apple in the centre of a dish, arranging thickly and taste- fully round it neatly-cut pieces of the carefully-fried bread. If it is desired to make this dish very nice, each piece of fried Sweet Dishes, mrs. Clarke's cookery book, 247 bread may be dipped in apricot jam. Rhubarb Charlotte may be made in the same manner. The rhubarb must be boiled and stirred until a good deal of the watery portion has evapor- ated, and then sugar, half a pound to one pound of fruit, being added, it should be allowed to boil until it is thick. 904. ORANGE OZXIFS- — Ingredients — Some Seville oranges, sugar. Cut the oranges in halves, squeeze the juice through a sieve; soak the peel in water ; next dry ; boil in the same till tender, drain and slice the peels, pour the juice over them ; take an equal weight of sugar, put sugar, peels, and juice into a broad earthenware dish, and set it over the fire, not close enough to crack the dish, stir frequently until the chips candy ; then set them in a cool place to dry, which process will take three weeks. 905. ORAITG-E SOUFFLE- — Ingredients — 6 oranges, sliced and peeled, sugar, custard, yolks of 3 eggs, a pint of milk, sugar to taste, grating of orange peel for flavor, white of the eggs. Put into a glass dish a layer of oranges, then one of sugar, and so on until all the oranges are used, and let it stand two hours ; make a soft boiled custard in the above proportions, and pour over the oranges, when cool enough not to break the dish. Beat the whites of the eggs to a stiff froth, sweeten to taste and pour over the top. Serve cold. 906. FLOATING ISLAND.— Ingredients— 1 J pt. of thin cream, ^ of a pt. of raisin wine, a little lemon juice, orange flower water, and sugar to taste. Mix together, pour into a dish for the middle of the table, and put on the cream a froth made as below. 907. FOR FHOTH- — Ingredients — \ lb. of damson pulp, sugar to taste, the whites of 4 eggs. Sweden the pulp, well whisk the whites, then mix with the pulp and beat until it will stand as high as you choose ; put on the cream with a spoon, it will take any form, it should be rough, to imitate a rock. Note — Any other sort of scalded fruit will do if desired. 808. DEVONSHIRE JUNKET.— Ingredients— 2 qts. of new milk, 1^ wineglasses of l)ran(ly, 4 dessertspoonfuls of sugar, 6 dessert spoonfuls of prepared rennet, clotted cream, a little nutmeg. Just allow the milk to become blood warm, mix in the brandy and set in a deep dish, now add the sugar and rennet, stir well and put aside to set. When required for use, cover with the cream and a sprinkle of nutmeg. DESSERT. OBSERVATIONS ON FRUITS, &c. Every intelligent person must admit that the free use of ripe fruit is one of the greatest promoters of health. But it is also obvious that fruits as an exclusive article of diet do not meet all the wants of the system. The chemistry of the apple, the pear, the tomato, the grape, and other fruits, is well understood, and it can be stated how much nutri- ment or assimilable food each is capable of affording ; but this does not answer all the questions connected wich the subject of the healthfulness of fruit. Besides furnishing nutriment, fruit exerts other influences upon the animal economy of the highest importance. The acids of fruits are not properly nutritive substances, but they produce physiological effects of a cooling or corrective nature which are highly salutary. Fruits are largely composed of water, and this fluid has come to them through extraordinary channels. The tiny root fibres have collected it in the dark earth, and by vital action it has been forced through the most minute tubes, until it is finally deposited in the fruit cells. So far as we know, the water undergoes no modi- fications ; it is water in the soil, and it is the same in its wonderful associations in fruits. It, however, holds saccha- rine elements and other principles which modify its physi- cal appearance and taste. The great amount of water con- tained in fruit is in itself an advantage, as it aids in cleans- ing the alimentary canal and other excretory ducts, and thus promotes healthy action. Fruits are capable of sustaining life for long periods, but the lack of the nitrogenous elements detracts from their strength-giving power, and any one living exclusively upon them would not be able to labor effectively. We have all heard of the man who rowed his boat along the entire coast of New England, sustained alone by whortleberries ; but if 248 Dessert. mrs. Clarke's cookery book. 249 the voyage had lasted six months, or even three, his nerves and his muscles would have entirely failed him; so that to argue from all such brief experiments is delusive and unfair. If the fruit is largely consumed in connection with a proper proportion of animal or nitrogenous foods, a much higher standard of health will be attained among all classes. Much can be done with a tastily arranged dessert of bright bonbons, crackers, dried fruit, apples, pears, oranges and nuts. Delicate or quaint specimens of old Worcester, Chelsea, or Dresden will be found to exercise a most telling effect by introducing the proper harmony of colors in connection with the shining damask of the table linen, and the spark- ling crystal of the glass service, nor can we altogether de- preciate the use of colored grasses and artificial flowers. Some specimens of the latter which we have seen are so re- ally artistic in conception and perfect in execution that, al- though abhorring all shams and make-believes, we cannot but consider them permissible by way of relieving with their gayer tints the somewhat sombre laurel. None of these suffer, as do the more delicate fruits of summer and autumn, from the baneful fumes of gas, and the heated at- mosphere of the rooms. But, with regard to decorations suitable to the large festive gatherings and orthodox family dinner parties ; in all the varied displays we have seen, glass ornaments seem usually to carry off the palm, owing to the superior delicacy and refinement of their shapes ; china vases and figures, however, have an exceedingly good effect. One set of pure white china was very striking, con- trasted as it was by a dessert set of exquisitely fine bril- liantly colored china. The centre and side vases for the flowers were edged with open basket work, and supported with graceful figures of boys and maidens; the table was lighted with white china candelabras to match, and here and there were dotted about pure white baskets in imitation wicker work (also of china), decked out wllh gracful ferns and dainty sprays of flowers. As for the glass epergnes, the tall ones for the centre seem still to hold their own, and are likely to do so, being so far more elegant than the short stumpy ODes. as© MRS. Clarke's cookery book. Dessert, Dessert would not be complete without chocolate, in different forms, all kinds of delicately flavored cakes, and the most costly and recherche wines. A good selection can be made from pines, grapes, oranges, apples, figs, melons, plums, nectarines, cherries, nuts, etc. See "Sweet Dishes" for several other suitable recipes for dessert 909. ORANGES. Oranges may be prepared for table in the following manner: — Cut gently through the peel only, from the point of the orange at the top to dent made at the stalk at the bottom, dividing the outside of the orange into cloves or sections, seven or eight in number. Loosen the peel carefully, and take each section off, leaving it only attached at the bottom. Scrape the white off the orange itself, and turn in each section double to the bottom of the orange, so that the whole looks like a dahlia or some other flower. 910. ALlfOlTDS AND HAISIITS. Serve on a glass dish, the raisins piled high in the centre. Blanch the almonds and strew over them. 911. FEOSTED CT7EEANTS. Froth the white of an egg or eggs, dipping the bunches into the mixture. Drain until nearly dry, then roll in white sugar. Lay upon white paper to dry. 912. IMFEOMFTU DESSEET. Cover the bottom of a large glass dish with sliced orange ; strew over it powdered sugar, then a thick layer of cocoanut. Alternate orange and cocoanut till the dish is full, heaping the cocoanut on the top. 913. SESSEET OP APPLES-— Ingredients— One lb. of sugar, 1 lb. of tiuely flavored ripe sour apples, 1 pint of rich cream, 2 eggs, \ cup of sugar. Make a rich syrup of the sugar ; add the apples nicely pared and cored. Stew till soft, then mix smoothly with the syrup and pour all into a mould. Stir into the cream (or if there is none at hand, new milk must answer) the eggs well beaten, also the sugar, and let it just boil up in a farina kettle ; then set aside to cool. When cold take the apples from the mould and pour this cream custard around it and serve. If spice or flavoring is agreeable, nutmeg, vanilla, or rose water can be used. Dessert. mrs. clarke's cookery book. 251 914. DISH OP PIGS- — Ingiedients — One cup of sugar, one third of a cup of water, J of a teaspoonf ul of cream of tartar. Let the sugar and water boil until it is a pale brown color ; shake the basin in which it is boiling gently, to prevent it burn- ing, but do not stir it at all until just before you take it from the fire, then stir in the cream of tartar. Wash and cut open some figs ; spread them on a platter, then pour the sugar over them. Take care to have each fig covered ; set them in a cool place till the sugar has time to harden. 915. A DISH OP NUTS. Arrange them piled high in the centre of a dish; a few leaves around the edge of the dish will greatly improve the appear- ance. In dishing filberts serve them with the outer skin on. If walnuts, wipe with a damp cloth before serving. 916. A DISH OP STEAWBEEBIES. If there are any inferior ones they should be placed in the bottom of the dish and the others put in rows to form a pyra- mid, taking care to place the stalks downwards. A few fern leaves placed at the bottom of the dish before building the pyramid will add to the good appearance of the dish. N. B. Secure the fruit with long stalks as they will support the pyra- mid. 917. DISH OP PREITOH PLTTMS. Arrange on a glass dish with highly colored sweet-meats, which make a good effect. 918. A DISH OP M0T7LDED PEARS.— Ingredients— 5 large pears, 7 cloves, water, a little piece of cinnamon, 1 gill of raisin wine, a small piece of lemon peel and the juice of ^ a lemon, sugar to taste, ^ oz. of gelatine. Put nearly one pint of water into a jar, pare and cut the pears into quarters, place them in the jar with spices and sugar to taste, cover the jar tightly and bake the pears in a gentle oven until tender, do not allow them to be overdone or they will break, wash out a mould (plain) and lay in the pears, now take half a pint of the juice the pears were stewed in, the wine, lemon peel, gelatine, and strained juice,boil five minutes, strain and pour over the pears; stand in a cool place, and when firm serve on a glass dish. 919. APPLE GIITQ-BIV. — Ingredienta— 2 lbs. white sugar, 2 lbs. hard apples, nearly 1 qt. water, 1 oz. of tincture of gingei^ Make a rich syrup of the sugar and water, adding^ as soon as •5* MII& Clarke's cookery book. Dessert. it boils, the ginger. Pare, core, and cut the apples into quarters or pieces to suit the fancy plunging into cold water to preserve the color, then boil in the syrup until transparent. Great care must be taken that they do not break, as this would spoil the appearance. Place in jars and cover with the syrup, put into glass bottles and seal air-tight. It is then ready at any time for dessert. 920. A DISH OF MIXED FRUITS. Select a handsome dish, put a table glass in the centre, cover with moss or leaves. Place a nice pine-apple upon the top of the glass, and round it apples or pears with leaves between, then plums mingled with grapes. Much taste can be displayed in the arrangement of the fruit 921. COMPOTE OF FRT7IT.— Ingredients— Equal quantities of red and white currants, raspberries, and very ripe cherries, white sugar, a wineglassful of pale brandy, sponge cake. Remove the stalks and stones from the cherries, and pick the currants carefully, sprinkle plenty of white sugar over the fruit, add the brandy. Toss them lightly until the sugar is dissolved. Serve within a border of sponge cake. 922. STEA'WBEIIEIES A2T0 CHEAM- Pick the fruit carefully (which should be ripe, but not too much so), and put into a dessert dish, sprinkle two tablespoon- fuls of white sugar over, then pour over the cream, allov/ing one pint to every three pints of fruit. 923. TO FEOST LEAVES- Free from all moisture the leaves, by wiping them with a clean cloth. Lay them upon a dish near the fire to get dry, (not too close or they will shrivel), oil a little butter, and dip them into it, sprinkle a little powdered sugar over them, and dry near the fire. This is pretty for garnishing dessert. COLORINGS FOR CONFECTIONERY. 924. Pink Color. — You may make a pink color with either archil, lake, Dutch pink, or rose pink. Take as much of either of them as will be enough for your purpose, and moisten it with spirits of wine ; grind it on a marble slab, till quite fine, and add spirits of wine, or gin, till it is of the thickness of cream. 925 Red. — Red coler is made with cochineal. Grind half an ounce of cochineal fine enough to go through a wire sieve, put into a two-quart copper pan, half an ounce of salts of worm- wood and half a pint of cold spring water ; put the cochineal into it, and put it over a clear fire ; let them boil together for about a minute ; mix in three quarters of an ounce of cream of tartar, and let it boil again ; as soon as it boils, take it off, and put in of powdered roche-alum rather less than half a teaspoon- ful ; stir it well together, and strain into a bottle ; put in a lump of sugar, to keep it ; cork it up, and put it by for use. 926. Cherry Red. — Boil an ounce of cudbear in three half pints of water over a slow fire, till reduced to a pint, then add an ounce ol cream of tartar, and let them simmer again. When cold, strain them, add an ounce and a half of spirits of wine to it, and battle for use ; this is rendered red when mixed with acid, and green with alkali ; it is not a good color, and Dutch grappe madder may be substituted for it ; take two ounces, tie it in a cloth and beat it in a mortar with a pint of water, pour this off and repeat the same operation until you have used four or five pints, when the whole of the color will be extracted ; then boil it for ten minutes, and add one ounce of alum dis- solved in a pint of water, and one ounce and a half of oil of tartar ; let it settle, and wash the sediment with water ; pour this ofif and dry it, and mix some of it with a little spirits of wine or gin. A tincture made by pouring hot water over sliced beet-root, will give a good red for ices and jellies. 927. Biue. — Dissolve a Httle indigo in warm water, or p^t a little warm water into a plate, and rub an indigo stone on it till you have sufficient for your purpose. This will do for ices, &c. aS3 254 MRS. Clarke's cookery book. Colorings. But to use indigo for sugars, you must first grind as much as you will require as fine as you can on a sto'ne, or in a mortar, and then dissolve it in gin or spirits of wine, till of the tint you wisii. You also make a good blue by grinding Prussian or Antwerp Blue fine on a marble slab, and mixing it with water. 928. Yellow. — You may get a yellow by dissolving turmeric, or saffron, in water or rectified spirits of wine. Tincture of saffron is used for coloring ices, &c. The roots of barberries prepared with alum and cream of tartar, as for making a green, will also make a transparent yellow for sugars, &c. Saffron or turmeric, may be used in like manner. 929. Green. — Boil an ounce of fustic, a quarter of an ounce of turmeric, two drams of good clear alum, and two drams of cream of tartar, in hall a pint of water, over a slow fire, till one third of the water is wasted ; add the tartar first, and last- ly the alum ; pound a dram of indigo in a mortar, till quite fine and then dissolve it in half an ounce of spirits of wine. When the ingredients you have boiled (and which make a bright yellow) are cold, strain the solution of indigo, and mix it w.ith them. You will have a beautiful transparent green, strain it, and put it into a bottle, stop the bottle well, and put it by for use. You may make it darker or lighter by using more or less indigo. This may be used for coloring boiled or other sugars, or any preparation in ornamental confectionery. A good green for coloring ices, &c. may be made as follows : Carefully trim the leaves of some spinach, and boil them in a very little water for about a minute, then strain the watsr clear off, and it will be fit for use. 930. Brown. — Burnt umber, ground on a marble slab with water, will make a good brown color, and you need not use much to obtain the tint you require. Burnt sugar will also answer the same purpose. rCES, CREAMS, &c. 931. OOPPBE lOS! OHEASf. — Ingredients — 5 oz. of cofiFee berries, a breakfast cup of milk, 2 of cream, a tableapoonful of arrow- root, J lb. of sugar. Add the cream and milk together and boil, then pour into a can. While this has been going on, let the coffee berries be put on a tin in the oven for five or six minutes ; then put thfm with the cream. Leave to cool and then strain through a sieve and add the remaining ingredients. Boil again (stirring all the time) until it thickens. Freeze in the usual way. 932. CHOCOLATE ICE CREAM.— Ingredients— 6 tablespoonfuls of grated chocolate, 2 breakfast cups of cream, 1 of fresh milk, and ^ lb. of sugar. Stir the chocolate into the milk, mixing well, add remaining ingredients and freeze. 933. ZCS OHEA]^. — Ingredients — IJ lbs of any kind of presorred fruit, 1 qt. of cream, juice of two lemons, sugar to taste. Take the whole of the ingredients, and work through a sieve. Then freeze in a freezing can, and work until it is frozen. Then turn out and serve. 934. ITALIAN ICE CREAM.— Ingredients— One qt. of cream i'uice and peel of two lemons, 1 small wiaeglass of brandy, | b. of sugar. Add the sugar to the cream, and beat in the lemons by de- grees. Add the brandy and Ireeze in a patent freezer. 935. ANOTHER ICE CREAM— Ii»gredient3—1 quart.of milk 2 eggs, f lb. of sugar, 2 tablespoonfuls of corn starch or arrow- root, 1 qt. of cream. Scald the milk, yolks of eggs, sugar, and oom starch or arrowroot, until it is of the consistency nf custard. Then allow to cool. When cool add the cream whipped, and the whites of the eggs whisked to a stiff froth. Sweeten to taste, flavor, and freeze in the ueual way. ass 256 MRS. Clarke's cookery book, Ices, &c BEOZFES FOB 2CAEI1TG ICE 0BEA22, FBUZT, AlTD WATER ICE. Note. — \Vben pure cream is used, half the number of quarts that the can will hold will be sufficient, as the beater will make it light and spongy so that it will nearly fill the can. In using milk the can may be three-fourths filled. 936. Dtssolve in two quarts of pure fresh cream, 12 to 14 oz. of best white sugar; flavor as given below, strain into the freez- ing can and freeze according to above directions. 937. Makinglce Cream from Milk. — Bring two quartsrich milk to a boiling point ; stir in two. tablespoonfuls of arrowroot or Corn starch, previously rubbed smooth in a cupful of cold milk. Remove from the fire and add four eggs and three quarters of a pound of sugar well beaten together ; stir all well together and then set aside to cooL Flavor and freeze as before directed. PLAVOES. 938. Vanilla. — One tablespoonful of good extract ol Vanilla. 339. Lemon. — About three teaspoonfuls each of extract of Lemon and Lemon juice. 940. Bisque. — Add about two handfuls of powdered sifted dry sponge cake and a dessert spoonful of extract of Nectarine. 941. Chocolate Ice Creatn. — Melt in a porcelain dish two ounces of Baker's chocolate, and about three ounces of water and four ounces of fine white sugar, dissolve and strain into the cream in freezing can, and proceed as directed above. 942. Fruit Ice Cream. — To two quarts of cream add about one quart of juice of such fruits as cherry, currant, strawberry, peach, orange, etc., finely strained, and one and a half pounds of fine white sugar, and freeze as above. 943. Fruit Ices. — Dissolve three pounds of fine white sugar in two quarts of water and one quart of finely strained juice of any of the above named fruits, and freeze the same as ice cream. It requires more time than the latter, and will not in- crease so much i-n bulk. For orange and strawberry ices add the juice of one large lemon. These recipes are kindly furnished ua by the *' American Machine Co.," Philadelphia. 'cES, &c MRS. Clarke's cookery book. 257 944. STJBSTITTJTB TOR OEBAM. We have just met with the following in an Indian recipe book " Beat the white of an egg to a froth, and mix well with it a: very small lump of butter. Add it to a hot liquid gradually, so that it may not curdle." 945. BURNT CREAlvI (l).— ingredients— One pint of cream, 1 stick of cinnamon, a little lemon peel, the yolks of 4 eggs, sugar to taste. Boil the cream with astickof cinnamon, and lemon peel; take it off the fire, and pour it very slowly into the yolks of the eggs, stirring till half cold ; sweeten, and take out the spice, etc. ; pour it into the dish ; when cold, strew white pounded sugar over, and brown it with a salamander, 946. BURNT CREAM (2). Make a ncti custard without sugar, boil lemon peel in it. When cold sift a good deal of sugar over the whole, and brown the top with a saUmander. 947. PARISZEITNE CREAM- — Ingredients— One ounce of fine isinglass, 1 pt. of thin cream, 3 oz. of sugar broken into small lumps, § pt. of rich cream, 8 oz. of the finest apricot jam. Dissolve the isinglass in the thin cream, and strain it through folded muslin ; put it into a clean saucepan with the lump sugar, and when it boils add the rich cream ; add it by spoonfuls to the apricot jam, which has been passed through the sieve when made. Mix the whole smoothly, and put it in- to a mould and stir till nearly cold, to prevent the jam sinking to the bottom. Put it on ice, and when set turn it out and serve. The strained juice of a lemon may be added when mak- ng the cream, and is a great improvement. 948. PHTE APPLE CREAM. — Ingredients — A tin of preserved pineapple, 6 oz. of sugar, ^ pt. of water, 7 sheets of best French gelatine dissolved in a little milk, 1 pt. of cream. Pound the pineapple in a mortar, add the sugar and water ; boil for fifteen minutes and press through a tammy. Dissolve the gelatine in a little milk ; whip the cream to a froth ; mix the gelatine with the pineapple pulp, then quickly work in the cream. Pourthemixtureintoamould,andputon ice to set. When wanted, dip the mould in hot water and turn out the cream. 949. DUTCH CREAM- — Ingredients — Six tablespoonfuls of sift- ed sugar, 6 of water, 6 of wine, 6 whole eggs well beaten, juice and peel of 1 lemon. Boil all together. S' rve cold. O 458 MRS. CLARKE'S COOKERY BOOK. ICES, &C. 950. OARALIEL OHEAIC— Ingredients— One qt. of rich milk, 3 yolks and 1 whole egg, caramel, 4 oz of sugar, B];u>onful of water. Boil the milk and mix in some caramel made in the above proportions thus : — Take the sugar and hold it over the fire in a spoonful of water until a rich golden color ; beat up the yolks and the whole egg together and add to the milk. Pass the whole through a hair sieve and put it in a basin in a saucepan of boiling water; cook until it thickens. Serve in glasses. 951. STRA'TTBEERT OK.EAI1I.— Ingredients— One pot of good strawberry jam, 9 sheets of the best French gelatine, 1 quart of cream. Take jam, and pass through a tammy, add the gelatine dis- solved in a little milk, then add the cream whipped to a froth ; put into a mould and lay on ice to set. When wanted dip the moulJ in hot water and turn out the cream. 952. LEMON CREAM (male WitllOUt cream)-— Ingredients- Four lemons, 12 taijicspouiituls of water, 7 oz. of powdered white sugar, yolks of 9 eggs. Peel the lemons very thinly into the above proportion of water, then squeeze the juice into the sugar. Beat the yolks thoroughly and add the peel and juice together, beating for some time. Then strain into your saucepan, set over a gentle fire and stir one way till thick and scalding hot. Do not let it boil or it will curdle. Serve in jelly glasses. 953. RATAFIA CREAM- — Ingredients — Tliree or 4 laurel, peach ol nectarine haves, 1 pint of cream, yol-l s of 3 eggs, ^ugar to taste, and a large spoonful of brandy, a little raiatia. Boil the leaves in the cream with a little ratafia. Remove the leaves ; beat the yolks of the eggs and strain, then add to the mixture. Sweeten to taste, and add the brandy stirred in quickly. Scald till thick, stirring all the time. Then pour into china dishes and when cold serve. 954. ORANGE CREAM- — Ingredients — One Seville orange, 1 siHK)nf ul of tlie best brandy, 4 oz. of *hite sugar, yolks of 4 eggs, 1 pint of boiling cream. Boil the rind of the orange very tender ; beat it fine in a mortar ; add the brandy, the juice of the orange, the sugar, and yolks of the eggs. Beat all together for ten minutes. Then very gradually pour in the cream ; beat lili cold. Put into custard cups, set into a deep dish of boiling water, and leave to stand till cold again. Place on the tops small strips of orange paring. Ices, &c. mrs. clarke's cookery book. 259 955. ErASPBEHHY CHEAM- — ingredients — One oz. of isinglass shavings, 3 pints of cream and new milk mixed, ^ pint of raspberry juice or syrup, 1 glass of brandy. Boil the isinglass in the cream and milk until the former is dissolved, it will take about fifteen minutes. Strain through a hair sieve into a basin, when cool add the raspberry juice or syrup to the milk and cream ; stir well, sweeten and add the brandy. Whisk until nearly cold ; then put in a mould to get quite cold. 956. BRAITDT CHEAM- — Ingredients— 2 doz. sweet and a few bitter almonds, a little milk, yolks of 5 eggs, 2 glasses of best brandy, sugar to taste, 1 quart of thin cream. Boil the almonds (previously blanching and pounding them in the milk). When cold add to it the yolks of the eggs well beaten in a little cream, sweeten, and add the brandy. Mix well and add the cream ; set over the fire but do not allow to boil. Stir one way till it thickens and then pour into cream glasses. When cold, serve with or without a ratafia drop in each. This cream will keep by scalding the cream previously. 957. PE.E1T0H BICE CZIEAM- — Ingredients— Two tablespoons of Fayeux's cteme de riz, ^ pint of cold milk, i pint of hot milk, 2 oz. of sugar, 2 well-whisked eggs. Mix smooth the creme de riz in the cold milk ; stir it into the hot milk (which must be boiling) in which the sugar has been dissolved. St'r over the fire till it boils, then beat in the eggs stirring for ten minutes over the fire. Add any flavoring and serve either hot or cold. This makes a very nice dish for delicate children. 958. CRYSTAL PALACE CREAM.— Ingredients -A rich cus- tanl, ^ oz. of Kflatine dissolved in a little boiling water, 2 sponge cakes, 2 macaroons, 2 tablespoonfuls of milk. . Make the custard, dissolve the gelatine and when it is nearly cold pour into the custard, which must also be cool ; soak the cakes and macaroons in the milk (or if preferred any fruit syrup, which must be rich and sweet). Put the cakes into a, mould and gently pour the cream over them ; let it stand till cold. A tew glace cherries may be added. 959. VELVET CREAM— Ingredients— One oz. of isinglass, ^ pint of sherry, juice of a lemon and half the rind, J oz. of gela- tine, 2 or 3 oz. of sugar, 1^ pints of cream. Put into a pan all the ingredients except the cream. Let them boil till the isinglass is melted. Then strain through mus- lin into the cream. Keep stirring until nearly cold, and then put into moulds. 26o MRS. Clarke's cookery book. Ices, &:c. 960. CHOOOULTB OS.SAM.— Ingredients— Yolks of 6 eggs (strained), 2 oz. of powered white sugar, 2 oz. of grated chocolate, 1 pt. of milk, 4 sheets of best French gelatine dis- solved in a little milk, 1 pt. of well-whipped cream. Mix the yolks of eggs with the sugar and chocolate, add the milk; set the mixture on the fire in a double saucepan, the outer one filled with hot water, and kept stirring till the cream thickens ; add the dissolved gelatine and strain it into a basin ; put tl\is over ice, stirring till the mixture begins to set, then add the well-whipped cream. Put a mould in the ice, pour in the cream, cover it with ice, and when quite set, turn it out and serve. 961. COFFEE CHEAM- — Ingredients— 1 breakfastcupfiil of made coffee, a little more than ^ pt. of boiled milk, 8 3'olks of eggs, a pinch of salt, ^ lb. sugar, 2 oz. of dissolved gelatine. Put the coffee into a stew pan with the milk ; add the yolks, salt and sugar ; stir the cream briskly on the fire until it be- gins to thicken ; stir for a minute longer and then run it through a sieve into a basin, add the gelatine, mix and set the cream in a mould embedded in rough ice. 962. LELZOIT CREAM- — Ingredients — One pt. of thick cream, yolks of two eggs, 4 oz. of fine sugar, rind of one lemon cut thinly, juice of the lemon. Well beat the yolks and add to the cream, sugar and rind of the lemon ; boil, and then stir it till almost cold ; put the juice of the lemon into a dish and pour the cream upon it, stirring until quite cold. 963. LBMOIT CREAM SOLID.— Ingredients— Half a pint of cream, the juice of 3 lemons, and the rind of 2, | lb. of loaf sugar in small lumps. Rub the sugar on the lemons, and lay them at the bottom of the dish, pour the lemon juice over, make the cream a little warm, then, standing on a chair, and with the dish on the ground, pour the cream on so as to froth it. 964. AT.lff QWD CREAM. — Ingredients— 4 oz. of sweet almonds, a few bitter almonds, a quart of cream, juice of 3 lemons (sweetened), a little orange flower water. Blanch and pound the almonds in a mortar moistening with a little orange flower water. Add the cream and the sweetened juice of the lemons. Beat to a froth, which take off on the Bhallow part of a sieve ; fill glasses with some of the cream and some of the froth. Ices, &a mrs. Clarke's cookery book. 261 965. TEA CBBAliI- — Ingredients — One quart, of cream, some coriander seeds, 2 sticks of cinnamon, a piece of lemon peel, sugar to taste, i pt. of some very strong green tea, whites of 6 eggs. Boil the cream with the spices, lemon peel, and sugar to taste, for about ten minutes ; then add the tea, and the whites of the the eggs well beaten up. Beat over the fire till it thickens then pour into china cups and when cold serve with or without whole ratafias on each. 966. "WHIPPED ORDAM.— Ingredients— Whites of 8 egga, 1 qt- of thick cream, ^ pt, of wine, sugar to taste, flavor with musk. Mix the whites of the eggs with the cream and wine sweeten- ing to taste. Add flavoring. Whip it up with a whisk with some lemon peel tied up in it. Take the froth with a spoon and lay in glasses. It looks nice over tarts. 967. WHIPPED CREAM FOR A TRIPLE— Ingredients-One pt. of cream, wine, rind and juice of an orange, sugar to taste. Put the cream into a freezer and freeze. Whip the cream. Mix together the remaining ingredients and add the cream. Then pour into the dish your trifle is to be in, and put the troth of the cream over it. 968. GINQ-BR ORZAIC- — Ingredients— 1 qt. of cream, yolks of 8 eggs, 2 tablespoonfuls of syrup, 6 oz. of preserved ginger, white sugar to taste, 2 oz. of isinglaiSS shavings, melted and strained. Cut the ginger into thin slices and mix with the syrup, yolks of eggs (well beaten) and the cream. Place in a saucepan over the fire not more than ten minutes and stir all the while. Then whisk till almost cold, add sugar to taste and the isinglass, and serve in cream dish. 969. TAPIOCA CREAM— Ingredients— Two tablespoonfuls of tapioca, 3 eggs, 2 pts. of milk, any flavoring. Dissolve the tapioca to a soft pulp, add the yolks of the eggs, well beaten, and sugar to taste ; heat the milk to boiling and when cold add to the tapioca, etc. whip the whites of the eggs lightly and beat all together. Then put it on to boil about ten minutes and pour into cream cups. 970. SITOW S0T7FPLE. — Ingredients — Half a package of fine gelatine, a smooth custard, whites of 2 eggs frothed, J lb. of sugar, juice of 2 lemons. Put the gelatine into a pint of boiling water until it is dis- solved ; add sugar and lemon juice, stir in the eggs and mix the whole together until it is quite stifl' and white, having a 17 262 MRS. Clarke's COOKERY BOOK. Ices, &c very good resemblance to snow. Put into a wetted mould, leave to cool and set, and serve with the custard round the dish. 971. EGG SOTTFrLB— Ingredients— Five eggs, J lb. of white sugar, any flavoring, 3 OS. of butter, and 1 tablespoonfol of rice-flour. Add to the yolks of the tggs the rice flour, sugar, and flavor- ing and mix well together ; add lightly to this mixture the whites of the eggs well whisked. Put a little butter into a fry- ing pan, and as soon as it is quite hot pour in the batter; when the omelet is firm, shape and slip on to a well buttered dish ; bake in the oven for nearly a quarter of an hour. Sprinkle with powdered sugar and serve instantly. 972. SOTJPPLB OP BREAD AND -WALNUTS. -Ingredients — Thirty sound and quite fresh walnuts, 2 oz. of white bread crumbs, J lb. of butter, the same quantity of sugar, 6 eggs, and half a cupful of sweet cream. Either pound or grate the walnuts with the fine skin which is on them ; soak the bread in milk, and squeeze it, beat the butter to cream, and add one after another the yolks of the eggs, then the sugar, bread, cream, and nuts, beat all the in- gredients well together, and stir in lightly the whites of the eggs whipt to a stiff froth. Put into a proper souffle form, and bake it an hour, serve the moment it has properly risen. 973. HOMUTT (1). Wash it in two or three waters, pour boiting water on it, and let it soak tor at least ten hours ; then put it into a stewpan, allowing two quarts of water to one quart of hominy, and boil it slowly four or five hours, or until it is perfectly tender ; then drain it, put it into a deep dish, add salt and a piece of butter, and serve as a vegetable with meat. 974. HOMINY (2). Put some water on the fire, and when it boils add a little salt ; drop in gradually the hominy, and boil fifteen to twenty minutes, stirring well all the time with a wooden spoon ; serve with milk or cream. If preferred, it may be boiled in milk in the same way. It also makes excellent puddings cooked in the same way as rice or tapioca, but it should be well soaked before cooking ; it may also be made into shapes, and served with jam or custard. 975. SICE SOUPPLB. — Ingredients — One pint of milk, 5 eggs, ^ a breakfast cup of ground rice, sugar to taste, a piec* (^ Ices, &c. mrs. clarke's cookery book. 263 butter the size of a peach, any flavoring that may be pre- ferred. Beat the yolks of the eggs, whisk the whites to a stiff froth. Mix into the rice half a breakfast cup of milk, and when smooth put into a stewpan with the rest of the milk and butter, stirring over the fire until it thickens. Now stir into the beat- en yolks the mixture, adding a* little sugar. (The less sugar the lighter the souffle.) Now mix the whites of the eggs to the preparation. Put into souffle dish and bake directly ; it will take about twenty minutes to half an hour. Remove from the oven, brown with a salamander, sift a little sugar over the top, pin a napkin round the dish and serve instantly. 976. APPLE SOUFFLE. — Ingredients — 6 tablespoonfuls of rice, 2 pints of milk, yolks of 4 and the whites of 6 eggs, butter the size of an egg, half the rind of a lemon, \ lb. of apple marmalade. Put the milk to boil, throwing in the lemon rind until the desired lemon flavor is obtained. After straining, add the rice and allow to simmer gently until swollen sufficiently. Sweeten to taste. Pound the rice with a wooden beetle until it becomes a nice soft pulp ; then line the sides and bottom with it neatly and pop it into the oven to get firm. When you are sure the rice is perfectly set, turn it out. Beat the yolks and add to the marmalade and the butter, and place on the lire till it thickens, stirring al! the time. Then remove from the fire, add the whites of the eggs, frothed. Mix all well with a wooden spoon and pour gently into the rice. Bake from twenty-five to thirty minutes by which time the souffle will have become very high. Serve immediately after it is cooked. 977. CHOCOLATE SOTJFFLE.— Ingredients— Eight eggs, \ a small teacap of white sugar, 1 dessert spoonful of flour, 7 oz. of chocolate. Beat the yolks and whites of the eggs separately. Grate the chocolate, and with the sugar, and flour, add to the yolks and stir for seven minutes. When the whites are a stiff froth add lightly to the mixture and work nice and smooth. Butter a dibh and pour the preparation into it ; bake about half an hour. Send to table immediately. 978. ANOTHER CHOCOLATE SOTJFFLE-Ingredients-Two tablespouutuls of flour, 2 of powdered white sugar, 2 oz. of butter, i pint of milk, yolks of 4 eggs, 2 bars of chocolate, whites of the eggs, allowing to each egg 1 tablespoonful of sifted sugar. Put the flour, sugar, butter and milk into a saucepan, and 264 MRS. Clarke's cookery book. Ices, &c. boil ; let it become nearly cold and stir in the yolks aad choco- late. When ready for the oven, add the whites of the eggs beaten to a stiff froth with the above proportion of sugar. Bake three quarters of an hour. 979. SMALL CHEESE SOTTrPLB— Ingredients— Half oz. of fresh butter, 1 tablespooiiful of flour, milk, 3 oz. of Par- mesan cheese, white pepper, salt, yolks of 3 eggs, whites of 6 eggs. Melt the butter in a saucepan, stir in the flour. When the two are well mixed put in a little milk, and the Parmesan, cheese. Stir the mixture on a slow fire till it assumes the ap- pearance of thick cream, but be careful not to let it boil ; then add some white pepper, mix thoroughly, and if required, add a little salt. Keep on stirring the mixture at a moderate heat for about ten minutes ; take the saucepan off the fire and stir the contents occasionally until quite cold, then stir in the yolks of the eggs beaten up with a little milk and strained, and fin- ally add the whites whisked to a froth. Half fill some small paper cases with the mixture ; put them into the oven to bake till done — from ten to fifteen minutes. 980. SOTJFPLB ALAVIOEHOT (hot)— Ins;redient3-0ne pint of milk, ^ pint of cream, 3 oz. of flour, 5 oz. of white sugar, 5 eggs, 1 glass of noyeau, 1 glass of brandy, 2 oz. of rata- fias, a small piece of chocolate, 3 oz, of butter. Put into a stewpan the milk, cream, butter and sugar ; boil these and whilst boiling stir in the flour, and keep stirring until the panada is cooked and leaves the sides of the stewpan quite clean. Take it off the fire and let it get cold, then stir in the yolks of the eggs, noyeau, and the brandy, two ounces of ratafias, roughly crushed, and about one ounce of grated chocolate, then whisk up the five whites into a firm snow, and gently stir in the mixture ; turn it into a but- tered mould and steam it for two hours. Serve it very hot, with a little sauce made as follows; Quarter pt. of water, a piece of cinnamon, two ounces of sugar, and a little red currant jelly ; boil these well together and strain, then pour the sauce round the pudding souffle. 981. BOILED OnSTARD. — Ingredients— one quart of sweet milk, a stick of cinnamon, rind of one lemon, a few laurel leaves or bitter almonds, sugar to taste, yolks of 8 eggs, whites of 4. Boil the milk with the cinnamon, lemon rind, and laurel leaves or bitter almonds, and sugar. Reat the yolks of the eggs with the whites, add a little milk, and stram into another dish. Ices, &c mrs. clarke's cookery book. 265 When the milk boils remove from the fire, and strain ; th'en add the egg to it. Return the whole to the saucepan and set on the fire, stirring diligently. Let it come to the boiling point, then pour into a jug and stir till nearly cold. It should be as thick as rich cream. Pour into glass, grate a little nutmeg over them and serve. 982. BOILED ALMOND OTTSTARD— Ingredients— Four bay leaves, 1 pt. of cream, a stick ©f cinnamon, 1 pt. of milk, 1 doz. bitter and 2 doz. sweet almonds, 4 whole eggs, 8 yolks of eggs, white sugar to taste. Put the bay leaves with the chinamon, cream, and milk into a clean saucepan on a slow fire, till thej' boil. While this is doing grate the sweet and bitter almonds into a basin, break in the whole eggs and the yolks one by one into a teacup, and as you find them good, put them into a basin ; mix in sufficient loaf sugar in powder to sweeten it to your palate, whisk all well together, and when the milk boils take it off the fire for a minute or two before you pour it in ; mix it well with the whisk, and strain it through a hair sieve into the saucepan that the cream was boiled in. Put it again on the fire, which must be slow, and stir it well till it begins to thicken, (it must not boil, or you will spoil it) ; remove it from the fire, and keep stirring it well till it is cool, otherwise it may curdle, As soon as it is cold, you can put it into the glasses or cups ; grate a little nut- meg on the top of each. 983. ALMOND CTISTARD.— Ingredients— 1 pint of new milk, 1 cup of pulverized sugar i lb. of almonds blanched and pounded, 2 teaspoonfuls rose water, the yolks of 4 eggs. Stir this over a slow fire until it is of the consistency of cream, then remove it quickly and put into a dish. Beat the whites with a little sugar added to the froth, and lay on top. 984. OEANG-E CTJSTAUD— Ingredients— One Seville orange, 1 spoonful of the best brandy, 4 oz. white sugar, yolks of 4 eggs, 1 pt. of boiling cream, preserved orange. Boil the rind of half the orange very tender ; beat it in a marble mortar very fine ; put to it the brandy and the juice of the orange and the sugar with yolks of the eggs. Then pour in gradually the boiling cream. Continue beating until cold. Pour into custard cups and stand in a dish of hot water. Allow them to stand until they are set, then take them out and some preserved orange on the top and serve. 266 MRS. Clarke's cookery book. Ices, &c. 985. PROZEN OTJSTARD "WITH FRUIT. -Ingredients-Two pts. of milk, same of oream, 6 eggs, 3 teacups of sugar, 1 pt. of berries, or peaches cut up small. Let the milk nearly boil ; beat the yolks of the eggs with the sugar and add the milk by degrees. Whip the whites of the eggs to a froth and add to the mixture; put all in a saucepan, stir- ring till it is a nice thick and smooth custard. When perfect- ly cold whisk in the cream and freeze. If the custard is allowed to freeze itself, stir in the fruit after the second beating. 986. CUSTARD- — Ingredients — One and a half quarts rich milk, one cup sugar, J box gelatine, four eggs, vanilla to taste. Dissolve the gelatine in the milk; add the yolks and sugar; let it come to a boil, then remove from the fire. When cool, add whites of eggs, etc. Pour into mould. To be eaten with cream, if preferred. 987. SAKED CUSTARD. — Ingredients— Some nice pastry, 4 eggs, 3 gills of new milk, sugar to taste. Line a good sized dish with the pastry ; beat the eggs well, add slowly the new milk, sweeten to taste ; pour on to the paste ; bake in a moderate oven. Can be eaten hot or cold. 988. CUSTARD (for Cake)-— Ingredients— One egg, ^ pint of milk, one teaspoonful of corn starch, 1 tablespoonful of flour, 2 tablespoonfuls of sugar. Scald the milk, beat the sugar, flour, eggs and corn starch together ; add the milk, boil until thick. Flavor, and when cold, spread between cake. 989. APPLE CUSTARD.— Ingredients— One pint of apple sauce, 1 pint of sweet milk, 3 eggs. Flavor and sweeten to taste. Bake with an under crust. 990. CHOCOLATE CUSTARD.— Ingredients — Oue quart of milk, yolks of 6 eggs, 6 tablespoonfuls of sugar, ^ a cup of grated vanilla chocolate. Boil the ingredients until thick enough, stirring all the time. When nearly cold flavor with vanilla. Pour into cups, and put the whites of the eggs beaten with some powdered sugar on top. 991. FRENCH CUSTARD.— Ingredients— One tablespoonful of Fecule de pommes de terre, or potato flour, 3 tablespoonfuls of cold milk, 1 pint of boiling milk, 2 oz. of white sugar, 2 eggs, a little &,\wiag. Ices, &c mrs. clarke's cookery book. 267 Take the Fecule de pommes de terre, or potato flour, mix it smooth with the cold milk, then stir in the boiling milk in which the sugar has been dissolved ; boil the custard gently, stirring all the time until the custard becomes thick, then add the eggs well beaten, and the flavoring, and stir over the fire for four or five minutes. Pour the custard into a basin, stirring occasionally as it gets cold, to prevent a skin forming at the top. Note. — Corn flour may be substituted for the Fecule de pommes de terre^ but it is not so delicate or appropriate for this purpose. 992. OARAMBL OTTSTARDS.— Ingredients— A handful of loaf sugar, 6 eggs (yolks), 1 pint of milk. Put the loaf sugar in a saucepan with a little water, and set it on the fire until it becomes a dark brown caramel, then add some morewater (boiling). To producea darkliquor takestrong coffee. Beat up the yolks of the eggs with a little milk ; strain, add the milk, (sugar to taste), and as much caramel liquor (cold) as will give the mixture the desired color. Pour it in a well Ijuttered mould ; put this in a bain marie with cold water ; then place the apparatus on a gentle fire, taking care that the water does not boil. Half an hour's steaming will set the custard, which then turn out and serve. By using the whites of one or two eggs in addition to the six yolks, the chances of the custard not breaking are made more certain. 993. SNOW OTJSTARD-— Ingredients— Half a package of gela- tine, 3 eggs, 1 pt. of milk, 2 teacups of sugar, juice from 1 lemon. Soak the gelatine thoroughly in about two-thirds of a glass of water ; pour into a pint of boiling water. Stir till the gela- tine IS perfectly dissolved. Add two-thirds of the sugar and lemon juice. Whip the whites of the eggs to a stiflf froth and when the gelatine is cold beat it into the whites, a spoonful at a time, for at least an hour. Whip steadily, and when firm pour into a mould wetted with cold water and set on the re- frigerator. In five hours turn into a custard dish. PRESERVES. OBSERVATIONS ON PRESERVING. Fruit for preserving must be gathered in dry weather, and should be carefully selected, discarding all bruised fruit, and purchasing only that of the largest and finest quality. Use only the best white sugar, or the preserve cannot be perfect, and nothing is saved. If common sugar is used, it causes a greater amount of scum, and of course this must be taken off, consequently evaporation reduces the quan- tity. In making syrups the sugar must be pounded and dissolved in the syrup before setting on the fire; no syrups or jellies should be boiled too high. Fruits must not be put into a thick syrup at first. Fruits preserved whole or sliced may be boiled in a syrup made of two lbs. of sugar to every one lb. of water, the quantity of syrup differing in some cases, but the general rule is one and a half the substance of fruit. We have found the following very good: To clarify six pounds of sugar, put into a preserving pan, and pour to it five pints of cold spring water ; in another pint beat lightly up the white of one small egg, but do not froth it very much ; add it to the sugar, and give it a stir to mix it well with the whole. Set the pan over a gentle fire when the sugar is nearly dissolved, and let the scum rise without being disturbed ; when the syrup has boiled five minutes take it from the fire, let it stand a couple of minutes, and then skim it very clean ; let it boil again, then throw in half a cup of cold water, which will bring the re- mainder of the scum to the surface ; skim it until it is per- fectly clear, strain it through a thin cloth, and it will be ready for use, or for further boiling. All unripe fruit must be rendered quite tender by gentle scalding, before it is put into syrup, or it will not iinbibe the sugar ; and the syrup must be thin when it is first add- ed to it, and be thickened afterwards by frequent boiling, 268 Preserves, mrs. Clarke's cookery book. 269 or with additional sugar ; or the fruit will shrivel instead of becoming plump and clear. A pound of sugar boiled for ten minutes in one pint of water will make a very light syrup ; but it will gradually thicken if rapidly boiled in an uncovered pan. Two pounds of sugar to the pint of water, will become thick with a little more than half an hour's boiling, or with three or four separate boilings of eight or ten minutes each ; if too much reduced it will candy in- stead of remaining liquid. In making jams many cooks after allowing the proper proportion of sugar to the fruit, put into the preserving pan without removing stones or skins until after boiling, as the flavor is thought to be finer by adopting this method. Glass bottles are preferable to any other as they allow inspection to detect incipient fermentation, which may be stayed by re-boiling. Copper or brass preserving pans are the best kind to use, but they require a great deal of care to keep clean ; the enamelled are very nice and easily kept in order. Jams should be kept in a dry, cool place, and if properly made will only require a small round of writing paper, oiled, and laid on to fit ; now tie down securely with a sec- ond paper brushed over with the white of egg to exclude the air. If you should have the least fear of the store closet being damp, it would be better for the first paper to be dipped in brandy. Inspect them every two or three months. 994. FL72A JAM- — ^Ingredients — Allow i lb. oS, white cagar to 1 lb. of fruit. It is difficult to give the exact quantity of sugar to be used in plum jam, in fact it entirely depends upon the quality of the plums used, therefore your own judgment will be necessary. After weighing the plums, halve them and re- move the stones ; then place on a large dish and sprinkle with the sugar, leave them thus for twenty-four hours ; then put into a preserving pan and let them simmer gently on the back of the stove for about twenty-five or thirty minutes, then boil very quickly, for a quarter of an hour, skimming carefully, and stirring with a wooden spoon to prevent the jam sticking. It greatly improves the jam to put some kernels from the plum stones into it. 270 MRS. CLARKE'S COOKERY BOOK. PRESERVES. 995. RED OnRHAlTT JAM.— Ingredients— Three quarters of a lb. of white sugar to every pound of fruit. Let the fruit be very ripe, remove from the stalks with a sil- ver fork ; dissolve the sugar over the fire, then put in the cur- rants and boil for half an hour, stirring and skimming all the time. Put into jars and cover air tight. 996. BLACZ OTTRRAITT JAM.— Ingredients— One gill of water, 1 lb. of fruit to 1 lb. of sugar. Purchase the fruit ripe and dry ; having stripped from the stalk which can be done nicely with a silver fork, place them and the water into your preserving pan ; boil for ten minutes ; then add the sugar, and allow to boil three-quarters of an hour from the time it begins to simmer ; keep it constantly stirred; carefully remove the scum. When done pot in the usual man- ner. 997. HA^PBEErRY JAM. — Ingredients— Allow 1 lb. of white sugar to 1 lb. of fruit, and 2 wineglasses of red currant juice. Directly this fruit is purchased preserve it, if allowed to stand the jam and the flavor will not be so good ; place in pre- serving pan and allow, to boil twenty minutes, stirring constant- ly ; add the sugar and currant juice and boil for half an hour. Be particular to skim well as this will make the jam nice and clear. When cone, place in pots and cover in the usual man- ner. 998. GOOSEBEURT JAM.— Ingredients— Some fine full-grown unripe gooseberries, their weight in sugar, to 1 pt. of liquor allow 1 lb. of sugar. Cut, and pick out the seeds of the gooseberries; put them in- to a pan of water, green, and put them into a sieve to drain ; beat them in a marble mortar, with their weight in sugar. Boil a qr.art of them to a mash in a quart of water; squeeze, end add to the liquor, sugar in the above proportions ; then boil and skim it, put in your green gooseberries, and having boiled them till very thick, clear, and of a nice green, put them into bottles. 999. DAMSON JAM- — Ingredients — Equal quantities of fruit and jelly. Choose the fruit without blemish ; remove the stones from the fruit, and put it and the sugar into your preserving pan ; stir slowly until the sugar is melted, and remove all scum. After the jam has begun to simmer, allow it to boil for an hour; it is necessary to stir diligently or the jam will burn. When done, pot in the uBual way. Preserver. mrs. Clarke's cookery book. 271 1000. 1£7LBEIIB7 JAM — Ingredients -Some ripe nmlberries, 1 lb. sugar and 1 pint of mulberry jnice to erery pound of picked fruit. Boil and skim Ihe sugar with the juice for five minutes after the sugar is thoroughly dissolved ; then add the fruit, and boil quickly for half an hour, stirring well ; take off the fire, and, if quite stiff when cold, it is done sufiiciently, it not, boil for an- other quarter of an hour and proceed to bottle in the usual way. 1001. ItZUSAUB JAM' — Ingredients — Rhubarb, to a pound of pulp allow 1 lb. of sugar, 1 oz. of sweet almond sblanched and chopped, and half a lemon cut into slices. Peel and cut up the rhubarb, boil till reduced to a pulp with a very little water, add the sugar, almonds, and lemon ; boil for three-quarters of an hour, or an hour ; remove the lemon peel, and put it into pots. 1002. G-HEEIT Q-RAPB JAM.— Ingredients— To 1 lb. of grapes allow I lb. of sugar Pick them carefully, and reject any that are injured ; wash them. Put the grapes into a preserving pan, then a layer of sugar, than a layer of grapes. Boil on a moderate fire, stirring it all the time to prevent its burning, and as the grape stones rise take them out with a spoon, so that by the time the fruit is sufficiently boiled — about one hour — the stones will all have been taken out. Put into jars and cover in the usual way. 1003. BLAOKBERRT JAM.— Ingredients— To every lb. of picked fruit allow 1 lb. of loaf sugar, and J lb. of apples peeled and cored, and cut quite small. Boil the fruit for ten minutes, add the sugar, boil, stir, and remove all scum ; it will take from half to three-quarters of an hour. 1004. APRICOT OR PLTTM JAM.— Ingredients— Take equal quantities of fruit and sugar. Pound the sugar, pare and cut up with a silver knife some ripe apricots, or magnums, remove the stones, lay the fruit in a dish, strew over them half the sugar, and leave them till the following day ; then boil and skim the remainder of the sugar, add the fruit, boil it up quickly, well skimming and stirring for twenty minutes ; add the blanched kernels halved, boil for ten minutes more, and the jam will be ready to pot. 272 MRS. Clarke's cookery book. Preserves. 1005. STRA'WBBIIIIY JAM.— Ingredients— To 1 lb. of fruit allow f lb. or 1 lb. of sugar, to 4 lbs. of etrawberry add 1 pt. of red currant juice. Put the currant juice and strawberries on to boil for thirty minutes, and stir carefully all the time. Then put in the sugar and boil up very quickly for twenty or twenty-five minutes re- moving any scum that arises. Put into your jars, covering air tight. If a pound of sugar is used there will be more jelly. 1006. STRA'WBERRY OR BARBERRY JAM-— Ingredients- Some ripe but not too ripe strawberries, to every lb. of fruit allow 1 lb. of white sugar and ^ pt. of currant juice. Pick the fruit ; pour the currant juice on the sugar. Boil the strawberries for twenty minutes, stirring well with a wooden spoon. Add the sugar and currant juice, and boil together on a trivet or hot plate for half an hour, carefully removing all the scum as it rises. 1007. 05ERR7 JAH. — Ingredients — To 1 lb. of cherries allow 1 lb. of sugar. For this use ripe fruit, but carefully reject any which is bruised or over ripe. The Kentish are the best for this purpose, having a pleasant acid taste ; other kinds are too sweet for the quantity of sugar necessary in preserving frut. To the stoned fruit, add the sugar ; it will require stirring occasionally from the first, and continuously after it once comes to the boil, after which it must continue boiling for three-quarters of an hour ; then try a little on a cold plate to see if it sets or jellies ; if it does, pour it off into jars, and set in a cool dry place till the following day, when it should be covered down for keeping, if not, continue boiling until it will so set. It will not require skimming during the process of boiling, the scum will all boil away. The easiest way of stoning cherries is to tie a little loop of iron wire about the shape of a hairpin, on to a stick the length of a pencil ; bind the two ekJs firmly to the stick, leav- ing the loop standing up about an fnch long, and slightly bent forward. With this the stones are easily extracted. 1008. QUllTOE JAM.— Ingredients- To 1 lb. of quinces allow | Id. of sugar. Peel and quarter your quinces, leaving the seeds in, as they readily impart their mucilage to water and thus thicken the syrup. Put the fruit and sugar into a preserving pan, and half a teacupful of water to moisten the bottom of the pan ; stir the fruit and sugar frequently, and when it boils keep it boiling rapidly until the ftuit is soft, and a clear red color. It will Preserves. mrs. clarke's cookery book. 273 take about an hour, reckoning from the first boiling up. Put into jam pots, and cover when cold. 1009. APPLE JA.I/L- — Ingredients — Allow to every 1 lb. of pared and cored fruit | lb. of white sugar, the rind of one lemon, and juice of half a lemon. Having peeled and cored the apples weigh them, and slice them very thin. Place in a stone jar and surround with boiling water, allow them to boil until tender ; when tender place in a preserving pan, add the sugar, grated lemon rind and juice. Boil slowly half an hour from the time it begins to simmer, re- move the scum, put into jars and cover in the usual manner. 1010. GEEEN PIG PRESEUVE- — Ingredients — Equal quan- of fruit and sugar, peel of 1 large lemon, a little ginger. Lay the figs in cold water for twenty four hours, them simmer them till tender; put them again into cold water, and let them remain for two days, changing the water each day. If not quite soft simmer again, and replace in cold water until next day. Take their weight in loaf sugar, and with two-thirds of it make a syrup, in which simmer the figs for ten minutes. In two days take the third of the sugar, pounded fine, and pour the syrup from ihe figs on it. Make a rich syrup with the peel of the lemon and a little raw ginger, and boil the figs in it, then mix altogether and put into large jam pots. The figs may be cut in half, if preferred, after they have simmered until soft. 1011. PRESEE.'TED IvIELOlTS — ingredients — Melon, salt and water, best white ginger to taste. To make syrup, 1 qt. of water to 1 lb. of white sugar, the rind of 3 lemons, an- other 1 lb. of sugar to each quart of syrup. Take away the rind and seeds, and cut the melon about the size of pieces of ginger. Put them in strong salt and water, and let them remain for ten days, when it must be poured off, and fresh water put instead ; this must be changed twice daily for three or four days till all taste of salt is gone from the melon. Scrape the outside off the best white ginger (the quantity according to taste), put it into a thin syrup made of the above proportions of water and sugar, drain the fruit, and pour the syrup and ginger over it boiling hot. Repeat this for three days, then add another pound of sugar to each quart of syrup ; when boiled and skimmed add the rind of three lemons, cut lengthwise to each quart, put in the melons, and simmer until clear. After the first day's simmering the ginger may be sliced to impart more flavor, but it must not be allowed to boil. a 74 MRS. cxarke's cookery book. Preserves. The syrup, when done.must be rich and thick. It is better when kept a year. 1012. TO PRESERVE OITRON-— Ingredients— Citrons, sugar, and water. Purchase fine citrons, pare and slice one inch thick, cut again into strips, remove the seeds, weigh, and allow one. lb. of sugar to one lb. of fruit. Make a syrup, say five lbs. of sugar, half pint of water ; when boiling add the fruit and boil three- quarters of an hour, test if done by piercing with a broom straw, and a few minutes before removing from the fire slice and seed a lemon, and with one root of ginger put into preserv- ing pan, pot and cover air tight. 1013. PRESERVED PX7MPKI1TS.- Ingredients — Equal pro- portiona of sugar and pumpkin, 1 gill of lemon juice. Cut the pumpkin in two, peel and remove the seed, cut in pieces about the size of a fifty-cent piece, after weighing place in a deep vessel in layers, first sprinkling a layer of sugar then of pumpkin and so on, until it is finished ; nowadd the lemon juice and set aside for three days ; now for every three pounds of sugar add half pint of water and boil until tender. Pour into a pan, setting aside for six days, pour off the syrup and boil until thick, skim and add the pumpkin while boiling ; bottle in the usual manner. 1014. QTJllTOES PRESERVED '^HOLE.— Ingredients— Some ripe quinces, to every pint of water allow 3 lbs. of white sugar. Pare the quinces and put them into t?he preserving pan, three- parts covered with cold water (if they should float while the water is being poured on them, press them down with a plate until you have gauged the exact height of the water) ; take out the quinces, measure the water and add the sugar. Let this boil rapidly in the preserving-pan for five minutes, and then put in the quinces. The syrup should not cover them at first, but when they are half-cooked it will then amply cover the fruit. Boil the quinces rapidly, until soft enough for a knitting-needle to pierce them easily, which should be in an hour and a half, reckoning from the first boiling up. Take the quinces out care- fully, so as not to break them, and lay them on dishes to cool. Run the syrup through ajelly bag,or a piece of new flannel, put in a gravy strainer : this frees it of all odd little bits that may boil from the outside of the quinces, and makes it clearer. Put the the syrup back in the preserving-pan, and boil it rapidly until it will jelly when dropped on a plate ; put the quinces in- Preserves. mrs. clarke's cookery book. 275 lo the boiling syrup, and let them simmer gently for ten minutes. Place each quince carefully in wide-necked jars, pour the hot syrup over them, and when cold cover in the usual way. 1015. PRESERVED ORANGES- — Ingredients— any number of oranges, with rather more then their weight in sugar, allow rather more than half a pint of water to each pound of sugar. Slightly grate and score the oranges round and round with a knife, but not very deeply. Put them into cold water for three days, changing the water twice each day. Tie them up in a cloth and boil them until they are quite soft, that is, soft enough to be penetrated by the head of a pin. While they are boiling place the sugar on the fire with the water ; let it boil for a few minutes, then strain it through muslin. Put the oranges into the syrup and boil till it jellies and is of a yellow color. Try the syrup by putting some to cool ; it should not be too stiff. The syrup need not cover the oranges completely, but they must be turned so that each part gets thoroughly done. Place the oranges in pots, cover with syrup, and tie down with brandied papers. This is an excellent way of preserving oranges or shaddocks whole. Only they should be looked at now and then, and boiled up again in fresh syrup, if what they are in has become too hard, which, however, if they have been properly done, will not be the case. They form a nice dish for dessert or for serving, filled with whipped cream, or custard, either cold or gently warmed through in the syrup in a stewpan. Oranges can also be canned in the American fashion in wide- mouthed bottles. 1016. QT7I1T0E IIARl/IALADE- — Ingredients — Quinces, to every lb. of pulp allow 2 lbs. of sugar. Rub off all the down from the quinces, and cut oflfthe tops and stalks. Put the quinces in a preserving pan with plenty of water and boil till they are soft ; then remove them from the fire, and pass the pulp through a hair sieve, and beat it till it is soft and white ; put the sugar on the fire with water, and let it^boil till it is thick, and will fall from the spoon in flakes, commonly called feather point. Take the pan otT the fire, and mix in'the pulp; it is best i.o put a little of the sugar to the pulp, and keep on adding by degrees till it is tolerably thin, when it will mix more readily with the larger quantity ot sugar ; when all is well mixed, return the pan to the fire, and let the mixture get thoroughly warm, but do not allow it to boil, and stir all the time, or it will get burnt. Put the jam into jars, and allow them to stand in the sun, for two or three 276 MRS. Clarke's cookery book. Preserves. days, when there ought to be a thick crust on the top. This marmalade is very good for colds, aud a spoonful mixed in half a glass of wine is considered strengenthing. 1017. ORAITG-B MARMALADE.— Ingredients— Twelve fair sized Seville oranges, some spring water, juice of 3 or 4 oranges, to every pound of peel and juice allow 1^ lbs, of white sugar, allow to this amount of sugar, 1 J pts. of water. Take the oranges with smooth, highly colored skins, score the peel off in quarters, taking with it as much of the white skin as you can without breaking the pulp ; as you remove the peel, put it into a basin of spring water ; put it all, when ready, into a siewpan, with enough spring water to cover the peel ; change the water several times during the boiling process, and when the peel is quite soft and very tender, take it out of the pan and drain it on a hair sieve. Spread out the peel, when nearly dry, on a pasteboard, and cut it into fine shreds; squeeze the oranges, and add the juice of the lemons; then add the sugar ; allow to this amount of sugar the above proportion of water obtained by washing and straining the pulp of the oranges. Boil and skim carefully fifteen or twenty minutes, then add the washed pulp and juice, and boil until it commences to thicken, then put in the pulp and boil for twenty or thirty minutes, or until it jellies properly. 1018. AFFLE I^IAIIMALADE. — Ingredients— Some good cook- ing apples, I lb. of of fruit, ^ teacupful of water to 6 lbs. of sugar, a few cloves, cinnamon or lemon peel for flavor. Peel, core, and thinly slice the apples (apples that cook to a smooth pulp easily) ; put the sugar in a preserving pan (a tin or iron saucepan will turn them black), with the water; let it gradually melt, and boil it for ten minutes ; then put in the sliced apple, and a few cloves, cinnamon, or lemon peel to flavor, if liked. Boil rapidly for an houi, skim well, and put in jam pots ; it should be quite a smooth pulp, clear, and a bright amber color. Will keep good for twelve months. 1019. VEGETABLE MARROW (with ginger).— Ingredients— A nice firm marrow, to 1 lb. of marrow 1 lb. of sugar, i lb. of bruised ginger, a little lemon peel if liked. , Peel a nice firm vegetable marrow, and cut it into small thick slices, then boil these till they get quite tender ; put the slices on a strainer or sieve for twenty-four hours, till all the water has run out; weigh it and take an equal quantity of sugar. Boil the syrup and ginger in about a pint of cold water ; when clear and skimmed, put the marrow in for two or three minutes, Preserves, mrs. clarke's cookery book. 277 and then pour it out into a basin. Do this two or three times every two days, boiling only the syrup, keeping the marrow sep- arate, and pouring the boiling syrup on the marrow. This is sometimes called " mock ginger," and is certainly an excellent substitute. It will keep well, but requires looking at occasion- ally. 1020. S'WTBT TOMATO PIOKLB.— Ingredients— 3i lbs. of tomatoes, If lbs. of sugar, ^ oz. each of cinnamon mace, and cloves mixed, 1 pt. of vinegar. Peel and slice the tomatoes, sticking into them the cloves ; put altogether into a stewpan and stew an hour. When done pack in glass jars, and pour the syrup over boiling hot. 1021. S"WEBT PEACH PIOKLE.— Ingredients— To 4 lbs. of peaches allow 2 lbs. of white sugar, A oz. each of mace, cin- namon and cloves mixed, and 1 pt. of the best white vinegar. Pour scalding water over the peaches and remove the skins with a butter knife ; drop into cold water ; stick four cloves in each peach. Lay the peaches in preserving pan with the sugar sprinkled over them; bring graduiUy to the boil, add vinegar and spice, boil five or six minutes. Remove the peaqhes and place in bottles. Boil the syrup thick and pour over boilittji hot. 1022. FZAOEES in BBAITDT.'-Iagredients— llb.of 8ugarto 1 lb. of fruit, brandy. Wipe, weigh, and pick the fruit, and have ready the fine sugar in fine powder. Put the fruit into an ice pot that sliuts very close ; throw the sugar over it, and then cover the fruit vi'ith brandy. Between the top and cover of the pot put a piece of double cap-paper. Set the pot into a saucepan of water till the brandy be as hot as you can possibly bear to put your finger in, but it must not boil. Put the fruit into a jar, and pour the brandy on it. When cold, put a bladder over, and tie it down tightly. 1023. BRANDIED QTJINOES-— Ingredients— Half lb. of white sugar to 1 lb. of fruit, brandy. Peel some small ripe quinces, and allow the above propor- tion of sugar and fruit ; boil the quinces half an hour in barely sufficient water to cover them ; drain them, and ] ut aside to get cool ; empty the water out of the preserving-pan and put in the sugar, moistening it with a little of the water in which the quinces were boiled, and let the sugar boil for ten minutes ; put in the quinces and let them boil rapidly for half 18 278 MRS. Clarke's cookery book. Preserves. an hour. Place them in wide-mouthed jars, as free from syrup as possible, boil down the syrup until it jellies when dropped on a plate, set it aside in a large jug or bowl, and when quite cold mix an equal quantity of good brandy with the syrup, and pour over the quinces in the jars. Cover closely with paper dipped in white of egg, 1024. QBAPES 127 BHANDT. Take some close bunches of grapes, but not too ripe, either red or white, and put them into a jar, with a quarter pound of sugar candy ; fill the jar with common brandy ; tie it close with a bladder, and set in a dry place. Morello cherries are done the same way. 1025. TO EEEF CBES1TT7TS (for Winter nse). Dry them after removing them from their green husks ; put in a box or barrel mixed with, and covered over by, fine and dry sand. Three gals, of sand to one gallon of chesnuts. If there be maggots in any of the nuts they will come out and work up through the sand to get the air, and thus you have the chesnuts sweet, sound and fresh. 1026. TO SEEP "WALNUTS PRESS. Put a dessert spoonful of salt into one quart of water, Hit the nuts in and let them stand a day and a night, then with a clean cloth rub dry, and More. CANNED FRUITS, &c. CANNING FRUIT. 1027. PEACHES (to Can). First prepare the syrup. For canned fruits, one quart of granulated sugar to two quarts of water is the proper propor- tion ; to be increased or lessened according to the quantity of fruit to be canned, but always twice as much water as sugar. Use a porcelain kettle, and, if possible, take care that it is kept solely for canning and preserving — nothing else. Have another porcelain kettle by the side of the first, for boiling water (about three quarts). Put the peaches, a few at a time, into a wire basket, such as is used to cook asparagus, etc. See that it is perfectly clean and free from rust. Dip them, when in the bas- ket, into a pail of boiling water for a moment and transfer immediately into a pail of cold water. The skin will then at once peel off easily, if not allowed to harden by waiting. This* besides being a neat and expeditious way of peeling peaches, also saves the best part of the fruit, which is so badly wasted in the usual mode of paring fruit. As soon as peeled, halve and drop the peaches into boiling ^yater, and let them simmer — not boil hard — till a silver fork can be passed through them easily. Then lift each half out separately with a wire spoon and fill the can made ready for use ; pour in all the boiling syrup which the jar will hold ; leave it a moment for the fruit to shrink while filling the next jar ; then add as much more boiling syrup as the jar will hold, and cover and screw down tightly immediately. Continue in this way, preparing and seal- ing only one jar at a time, until all is done. If any syrup is left over, add to it the water in which the peaches were sirn- mered, and a little more sugar ; boil it down till it "ropes" from the spoon and you have a nice jelly, or, by adding some peaches or other fruit, a good dish of marmalade. Peaches or other fruit, good, but not quite nice enough for canning, can be used up in this way very economically. Peaches to be peeled as directed above should not be too green or too ripe, else, in the first place, /.le skin cannot be peeled oflf; or, if too ripe, the fruit will fall to piecea. ay9 28o MRS. CLARKE'S COOKERY BOOK. CANNED 1028 (Another way)- After peeling and halving as above directed, lay a clean towel or cloth in the bottom of a steamer over a kettle of boil- ing water and put the fruit on it, half filling the steamer. Cover tightly and let it steam while making the syrup. When that is ready, and the fruit steamed till a silver fork will pass through easily, dip each piece gently into the boiling syrup ; then as gently place in the hot jar, and so continue till all have been thus scalded and put in the jar. Then 'nWJiill with syrup, cover and seal immediately. While filling, be sure and keep the jars hot. 1029. (Another way). Peel, halve, remove the stones, and prepare the syrup as directed ; and when it is boiling drop in enough fruit for one jar ; watch closely, and the instant they are sufficiently tender, take out each half with care and put into a hot jar till full. Then dip in all the boiling syrup it will hold. Cover tightly, set aside, and prepare for the next jar. Be sure and skim the syrup each time before adding more fruit. After jars are filled and the covers screwed on, before setting them away, every little while give the screw another twist until it cannot be moved farther. 1030. PEARS. The skin will not peel oflFso easily as the peach by dipping them in boiling water, but it will loosen or soften enough to be taken off with less waste of the fruit than if pared without scalding. Prepare the syrup and proceed as for peaches. They will require longer cooking ; but as soon as a silver or well-plated fork will pass through easily, they are done. Longer cooking destroys the flavor. 1031. FIITE APPLES. Pare very carefully with a silver or plated knife, as steel in- jures all fruit. With the sharp point of the knife dig out as neatly and with as little waste as possible, all fhe " eyes " and black specks, then cut out each of the sections in which the " eyes " were, in solid pieces clear down to the core. By doing this all the real fruit is saved, leaving the core a hard, round wood> substance, but it contains considerable juice. Take this core and wring it with the hauls as one wrings a cloth, till all thejuice is extracted, then throw it away. Put the juice thus saved into the syrup ; let it boil up five minutes, skim till clear, then add the fruit. Boil as short a time as possible, and have the flesh tender. The pineapple loses flavor by over- Fruits mrs. Clarke's cookery book. 281 cooking more readily than any other fruit. Fill into well- heated jars, add all the syrup the jar will hold ; cover and screw down as soon as possible. 1032. PLUMS. Plums should be wiped with a soft cloth or dusted, never washed. Have the syrup all ready, prick each plum with a silver fork to prevent the skin from bursting, and put them into the syrup. Boil from eight to ten minutes, judging by the size of the fruit. Dip carefully into the hot jars, fill full, and screw on the cover immediately. Cherries may be put up in the same way. — Beecher. 1033. PEAHS (Oamied). — ingredients — Bartlett pears, 1 quart of fruit, 1 pint of water, \ lb. of white sugar. Make the syrup and set on the stove to boil, peel the pears and plunge into cold water as soon as pared ; when the syrup boils put the pears in, and boil until you can pierce them easi- ly with a piece of broom straw ; dip the cans in hot water, put in the fruit, pour boiling syrup over and seal. 1034. PLUMS (Canned)- — Ingredients— Symp, 2 wineglasses of water and \ lb. of sugar to each 3 quarts of fruit. When the sugar is melted and the water luke-warm put the plums in. Let it come slowly to the boil. Let them hoW gently for five minutes. Put the plums into bottles,^?// them with the boiling syrup (take care that there is as much syrup in the bottles as they will hold). Screw up immediately and set in a dark dry place. 1035. STRAWBERRIES (Oanaod)- — ingredients — Allow to each 1 lb. of fruit f lb. of sugar. Put berries and sugar into a large flat dish and allow to stand about four hours, then draw off the juice and put into preserving pan and allow to come to a boil, removing the scum as it rises ; then put in the berries, and let them come to abolL Put into warm bottles and seal quickly. 1036. CHERRIES (Canned)- — Ingredients — To every 1 lb. of fruir \ lb. of sugar, 3 gills of water. Put the sugar and water on the fire to heat, and as soon as it comes to a boil put in the chenies and only allow them to scald for a quarter of an hour ; put into bottles boiling hot and seal. A few of the kernels put in to scald with the fruit imparts a fine flavor. Note — Be sure to skim well. 282 MRS. Clarke's cookery book. Canned 1037. PEACHES {Oamied). — Ingredients— To every 1 lb, of fruit allow 5 oz. of sugar, 1 gill of water. Pour hot water over the peaches and the skin will come off ; drop into cold water to prevent them changing color. As soon as the syrup has come to a boil, put in the peaches and allow them them to boil till tender. Try them with a broom straw and if tender place in hot bottles, pour over the boiling syrup to nearly running over and seal immediately. NOTE — Care must be taken that they are not over boiled or they will break. 1038. TO BOTTLE PHTJIT.— Ingredients— Any fresh fruit, large- mouthed bottles, new corks. Secure the fruit not very ripe and picked on a fine day; have the bottles clean and dry, put in the fruit, cover with pieces of bladder tied securely, stand them in a boiler with cold water to the necks, put the boiler on the fire, and allow to boil ; as soon as the bladders begin to swell, pierce them with a large pin. Now let the fire out and allow the bottles to stand until cold. The following day remove the bladders and fill up the bottles with sugar. Be careful to have the corks close at hand, and just before corking hold a couple of lighted matches in the mouth of the bottle, and, beforethegashashad time to escape, cork and cover with resin. 1039. &EEEIT aOOSEBEF«IlZES (To Bottle). Top and tail the gooseberries, and then fill wide-mouthed bottles, shaking them down till no more can be put in ; then tie down with damp (not wet) bladder, and place the bottles, surrounded by hay, in a boiler of cold water, over a slow fire ; let them simmer till reduced about one-third, then take the boiler off the fire, and let the bottles remain in it till quite cold. 1040. STONE FETTITS (To Bottle).— For this purpose wide-necked glass bottles must be used. Fill them with the fruit, as closely packed as possible, and into the mouth of each putquaiter pound of finely powdered white sugar. Tie a piece of wet bladder, tightly stretched, over each mouth, to exclude the air ; place them in a large fish kettle, packing them with hay, which should surround each bottle, and line the sides of the kettle, to prevent their either touching it or each other ; this will prevent their breaking ; fill the kettle with water, which must not come quite up ta the bladder coverings ; place it on the fire, or if a very hot one, to the side will be better, letting it simmer until you see that the fruit is cooked, by which time it will have considerably sunk in the bottles ; the kettle must then be removed from the the fire, but Fruits. mrs. clarke's cookery book. 283 the bottles must not be taken from it until the water is perfect- ly cold. During the time the kettle is on the fire, the bladders will require frequent moistening with a little water to prevent them from bursting; should this happen, at once tie on a fresh piece of wet bladder. The bottles must be wiped dry after re. moving from the water, and should be kept in a dry, cool place. The bladders must never be taken off till the fruit is required for use, as it will not keep after the bottle has been once opened. 1041 FEAES FOE DESSEET. , Take the finest pears just ripe, just cover with water, simmer till tender, but not in the least broken ; lift them out into cold water. Now measure the water you have simmered them in ; to each half pint put one pound of sugar. Boil up the syrup, then simmer the pears for five minutes ; repeat this for three days, but allow ten minutes simmering the last day. Keep the pears in the syrup ; the day before any are wanted remove from it and dry in a very cool oven. Or you may stew pears in a syrup of five oz. sugar, six cloves, six allspice, half pint water, and half pint port wine. This is the proportion for eight large pears. Pure claret may be used instead of wine and water. Simmer slowly till tender, probably three hours. A few drops of cochineal improve the color if water has been used. Pears and plumbs in equal quantities, with a few of the kernels of the latter chopped, preserve beautifully in the above syrup. 1042. SYETTP (1). Take of sugar ten pounds ; water three pints. Dissolve the sugar in the wkter with a gentle heat. 1043. STEUP (2). Take of pure sugar ten pounds ; boiling water three pints. Dissolve the sugar in the water with the aid of a gentle heat. 1044. SYEXJP (3). In making syrups, for which neither the weight of the sugar nor the mode of dissolving it is specified, the following rule is to be observed : — Take of refined sugar, reduced to a fine powder, twenty-nine ounces ; the liquor prescribed one pint. Add the sugar by degrees, and digest with a moderate heat, in a close vessel, until it is dissolved, frequently stirring it ; set the solution aside for twenty-four hours, take ofi" the scum, and pour off the syrup from the feces, if there be any. 1045. SYETJP (4). Take of sugar two and a half pounds ; water a pint. Dis- solve the sugar in the water with the aid of heat, remove any scum which may form, and strain the solution while hot. JELLIES. OBSERVATIONS ON JELLIES. Jelly is usually made from calves' feet or gelatine ; made from the latter, the process is simple ; made from the former, it is considered more nutritious and takes a longer time in the preparation, and it is also more expensive. The stock should be made the day before the jelly is required, while gelatine needs only to be dissolved. When veal is in season calves' feet will be cheap ; they are usually sold scalded, but they will need blanching before using. The first oper- ation will be to divide the foot into four pieces through the joints between the hoofs, and sawing the bone in two. Place in a stewpan with enough cold water to cover them ; allow them to come to the boil (this is blanching). Re- move from the stewpan, wash in cold water, and having thrown away the water they were boiled in, wash oat the stewpan and replace the pieces. Cover with two quarts and one pint of cold water ; allow it to come gradually to a boil. Remove the scum as it rises (be very particular about the skimming). Let it simmer about six hofirs ; this done strain through a hair sieve and set aside to get cold. The following day remove any fat there may be on the top (be careful to remove every particle). It is ready now to be cleared and flavored. Place in a stewpan ; take two lem- ons, pare off the rind (in paring the rind be careful not to take any of the white as it would impart a bitier taste). Add to the stock ; strain into it also the juice from three lemons, and a quarter pound of sugar, four cloves and a stick of cinnamon. Now take the whites of two eggs, their crushed shells also, and add to the stock. Now stir well over the fire till the jelly boils ; remove the pan to the back of the stove allowing the cover to be only halfway on. Do not touch it for twenty minutes. Then it is ready to clear. Dip the jelly bag into hot water, wring dry, and it in winter 284 JELLIE& MRS. CLARKE'S COOKERY BOOK. 885 place near the fire, if in summer far from it, and drain the jelly through the bag, having first placed a vessel to receive it. If not clear, drain through a second time. Now add a gill of sherry and half a gill of brandy. If a gelatine jelly is desired observe the following rules : — In warm weather a larger proportion of gelatine will be required for stiffening than is necessary in cold, and jelly will set much quicker in small moulds than large. It is not wise to make jellies too stiflF. They should be stiff enough to retain their shape and yet tremble when touched. A good rule is to allow one ounce of gelatine to a pint and a half of liquid. Soak the gelatine in enough water to cover it for one and a half hours. Now take as much water as it is wise to use and add to the gelatine, add also sugar, lemon and flavoring ingredients. Place the stewpan over the fire, whisk till it rises ; set it at the back of the stove, allow to stand twenty minutes, strain through a jelly bag, add the wine and set in moulds. A good strainer for jelly may be made by using a wooden chair without rails on the inside, turn upside down on a table ; take a perfectly clean teacloth, tie the four corners to the legs of the chair, setting a basin underneath to re- ceive the jelly. I'he teacloth should be dipped in boiling water before using. Jellies may be strained a third time if necessary. 1046. FBI7IT JELLIES. The fruit should be placed in a jar, and the jar set in a stew- pan of warm water,covered and allowed to boil until the fruit is broken ; take a strong jelly bag and press a little of the fruit at a time, turning out each time the skins ; allow two pounds of sugar to one quart of juice, set on the stove to boil again. Many good cooks heat the sugar by placing in the oven and stirring now and then to prevent burning. When the juice be- gins to boH (watch that it does not boil over twenty-five min- utes), then add the heated sugar ; stir well and just bring to a boil, remove directly from the stove, dip the vessels to contain it in hot water, and set them upon a dish cloth wrung out of warm water, pouring the boiling liquid into them;cover in tho usual manned 286 MRS. Clarke's cookery book. Jellies. 1047. PINEAPPLE JELLY.— Ingredients — A moderate sized pineapple, 1 qt. of jeliy. Peel the pineapple, halve lengthwise and cut into thin slices; infuse into the jelly the rind of the pineapple (well washed) and put first a layer of jelly, and when nearly set lay a border of pineapple over one upon another forming a ring, and covei with jelly, and so on till all are used. 1048. MILLED JELL7- — Ingredients— One tablespoonful of currant or grape jelly, white of 1 egg, a little loaf sugar. J pt. of boiling water, a slice of toast or 2 crackers. Take the jelly, beat with it the white of the egg and the sugar; pour in the boiling water and break in the toast. 1049. CRAB APPLE JELL7- — Ingredients — Some nice crab apples (Siberian are the best for this purpose), 1 lb. of sugar to each pint of juice. Cut the apples to pieces neither paring nor seeding them, as the seeds give a very pleasant flavor to the jelly ; put into a stone vessel and place in a pot of hot water ; allow to boil eight or nine hours ; cover the vessel (with the fruit in) tightly and leave all night ; next morning squeeze out the juice, add the sugar hot in the above proportions, stirring rapidly all the time, allow it just to come to the boil and remove directly from the stove. Dip your jars in hot water and fill with the scalding jelly. 1050. QT7ZNCE JELL7- — Ingredients — Some ripe quinces, allow- ing 1 pt. of water to each pound of fruit, | lb. of sugar to each pound of juice. Prepare the quinces and put them in water in the above propor- tions ; simmer gently till the juice becomes colored, but only very pale ; strain the juice through a jelly bag, but do not press the fruit, allow it to drain itself. Put the strained juice in a preserving pan and boil twenty minutes, then stir in the sugar in the above proportions and stir over the fire for twenty min- utes, taking off the scum, and pour into glasses to set. It should be rich in flavor, but pale and beautifully transparent. Long boiling injures the color. 1051. ItASPSEBZlT JELL7 — Ingredients — Some ripe, carefully picked raspberries, allow J lb. of pounded sugar to every pound of fruit. Boil the raspberries for ten minutes, strain and weigh the juice and add the sugar in the above proportions and boil for fifteen or twenty minutes. Skim and stir well. Jellies. mrs. clarke's cookery book. 287 1052. CHEIIZ17 JELLY.— Ingredients— Maydukes or Kentish cherries (allowing f pt. of water to 1 lb. of fruit). Boil the cherries in the water, strain the juice and proceed as for raspberry jelly. 1053. RED CTJRRAITT JELL7.— Ingredients— Red currants, f lb. of sugar to 1 lb. of juice. Pick the the fruit and simmer it in water for about an hour, or until the juice flows freely; strain, boil up the juice, add the sugar, and boil again, skimming and stirring well for fifteen minutes. Put into small pots, and when cold and firm cover it. 1054 BLACK OTTRRAITT JELLY- Make in the same way, but use a larger proportion of sugar. 1055. WHITE OURHAITT JELLY.— Ingredients.-Fruit, sugar. Pick the fruit carefully, weigh it, aud put into the preserving pan equal quantities of fruit and sugar. Boil quickly for ten minutes, and strain the juice into the pots ; when cold and stiff cover them. 1056. BLACZBEBEY JELLY. Make it as directed for red currant, but use only ten ounces of sugar to each pound of juice. The addition of a little lemon juice is an improvement. 1057. BAEBEEEY JELLY- — Ingredients— Barberries, a little water, f lb. of sugar to every pound of juice. Take ripe barberries, carefully reject any spotted or de- cayed ones, wash, drain them and strip off the stalks. Boil with a very little water till quite tender, press out and strain the juice, boil up the juice, add the sugar, and boil for ten minutes, skimming and stirring as above. 1058. MEDLAR JELLY.— Ingredients— Some ripe medlars, sugar. Put ripe medlars into a jar with a very little water, bruising them slightly as you put them in ; tie down the jar, and put it into a slow oven for ten or twelve hours. Stram off the juice without pressure, weigh it, and allow equal weights of sugar and juice. Boil the juice, add the sugar, and boil again, skim- ming and stirring well till it jellies. 1059. GREEN GOOSEBERRY JELLY-- Ingredients— Some carefully picked gooseberries (allowing to each pound of fruit I pint of water), to every lb. of juice allow 1 lb. of white sifted sugar. Boil the fruit in the water, reduce them to a pulp — it will take half an hour — strain through a jelly-bag, weigh the sugar tH MRS. CLARKE'S COOKERY BOOK. JeLLIES. in the above proportions ; boil up the juice quickly and add the sugar, boil till reduced to a jelly (about twenty minutes), skim and stir well ; pour into pots. 1060. BED aOOSEBEEIl? JELL7. Make it in the same way as the green, but three-quarters pound of sugar will be sufficient tor each pound of juice. In straining the juice be careful not to press the fruit. The surplus fruit, with the addition of some currant juice, can be made into common jam for children, &c. 1061. IfZIZED FRUIT JELLY- — Ingredients— Fruit, straw- berries, currants, cherries, etc., i lb. of sugar to each pound of juice. Take ripe fruit, strip off the stalks and remove the stones from the cherries, boil altogether for half an hour, strain the juice. Boil up the juice, add the sugar in the above proportions, stirring well till quite dissolved, boil again for fifteen or twenty minutes till it jellies, stirring frequently, and carefully removing all scum as it rises. 1062. QT7I1TCE JELL7- — Ingredients — Some ripe quinces, to every lb. of quince allow 1 lb. of crushed sugar. Peel, cut up, and core some fine ripe quinces. Put them in sufficient cold water to cover them, and stew gently till soft, but not red. Strain the juice without pressure, boil the juice for twenty minutes, add the sugar and boil again till it jellies — about a quarter of an hour— stir and skim well all the time. Strain it again through a napkin, or twice folded muslin, pour into pots or moulds, and when cold cover it. The remainder of the fruit can be made into marmalade with three-quarters pound of sugar, and quarter pound of juicy apples to every pound of quinces, or it can be made into compotes or tarts. 1063. QTJIITOE AND APPLE JELLY-— Ingredients— equal quantities of quinces and apples, to every poimd of juice allow f lb. of white sugar. Stew the fruit separately till tender (the quinces will take longer), strain the juice, mix it and add the sugar. Proceed as in quince jelly. 1064. APPLE JELLY. — Ingredients— Some sound apples, allow J lb. of sugar to each pound of juice. Peel, core, and quarter some sound apples, and throw them into cold water as they are done ; boil them till tender, then strain the juice from them through a fine sieve,and afterwards through a jelly bag — if necessary pass it through twice, as the Jellies. mrs. Clarke's cookery book. e8^ juire should be quite clear, boil up the juice, add the snsjar, stir till melted, and boil for another ten minutes, add the strain- ed juiceof a lemon to every one and half pound juice just before it is finished. 1065. OHAHTRETTSE OF ORANGES.— Ingredients-One-half pt. of water, 6 oranges, sugar to taste, 1 wineglass of sherry, 2 oz. isinglass, 1 pt. cream, some sweetened orange juice, make a very clear orange jelly with the water, 4 oranges, sherry, 1^ oz. of isinglass, sugar to taste. Divide two or three oranges into quarters, and with a sharp knife carefully remove from each quarter every particle of skin of any sort. Have two plain moulds, one about an inch and a quarter more in diameter than the other. Pour a very little jelly at the bottom of the larger mould, and place in it a layer of orange quarters prepared as above (if too thick, they should be split in two lengthwise) ; cover them with more jelly, but only put enough to get a smooth surface. Lay this on ice to set. When it is nearly firm put the small mould aside the large one, taking care to place it exactly in the middle, so that the vacant space between the two moulds be of the same width. In this vacant space dispose prepared orange quarters, filling up the interstices with jelly as you go on, until the whole of the space is filled up. Place the mould upon ice and proceed to whip a pint of cream with half an ounce of isinglass and some sweetened orange juice, which must be added to it a very little at a time, else the cream will not rise into a froth. When the cream is ready and the jelly set, remove the inner mould by pouring warm water into it, and fill up the inner space of the chartreuse with the cream. Set it on ice for an hour, turn out and server 1066. PEAOHJELLT. Pare, stone and slice the peaches, crack some of the stones and remove the kernels, put the peaches and kernels into ajar and stand the jar in a pot of boiling water, stir frequently press- ing the fruit against the sides of the jar; when it is well broken strain, and allow the juice of a lemon to every pint of juice, mix and allow one pound of sugar to one pint of juice, put the juice on to simmer half and hour then add the sugar hot; allow it just to come to a boil, and remove from the fire ; allow to get cold ; cover with paper soaked in brandy, then with paper brushed over with the white of egg. 290 MRS. CLARKE'S COOKERY BOOK. JeLLIES. 1067. ICELAITD MOSS— Ingredients— One oz. of Iceland moss, 1 small teacupful of sugar, 1 quart of water. Wash the moss in cold water and set in a vessel of cold water to soak all night, when soaked,, dry in a cloth and place in a stewpan with the above proportion of water, allow to boil one hour and a quarter stirring frequently, strain and add the sugar, serve with milk and wine. 1068. MILZ JELLY.— Ingredients— One qt. and 1 gill of milk, 1 cow heel, sugar to taate, a small stick of cinnamon. Cut the heel into pieces and place in ajar with the milk and cinnamon, cover the lid, tie a paper over the lid tightly, place in the oven and allow to stew for three and a half ho.irs ; strainand sweeten to taste. 1069. LEMON JELLT.— Ingredients— One qt of calf's foot jelly, i pt. of lemon juice, 10 oz. of fine sugar, thin rinds of 3 lemons, whites of 5 and the broken shells of 2 egga. Melt the calfs foot jelly, mix with it the lemon juice, sugar and rind of lemon with yolks and shells of eggs. Let it boil and then simmer ten minutes ; let it stand a little and then pour through a jelly bag till all is clear. A pinch of isinglass added during the simmering is of great assistance. Pour it into a mould when clear, let it stand till set, and then turn out in a glass dish. 1070. OEAITGE JELLT— Ingredients— Rind of 2 Seville, and 2 sweet oranges, and 2 lemons, juice of three of each, j lb. of lump sugar, ^ pt. of water, 1 qt. of jelly, 2 oz. of isinglass. Grate the rind of the Iruit, squeeze the juice, and strain it. Take the sugar and water and boil it with the juice till it al- most candies. Have ready the jelly, add the syrup to it and boil it up once, strain the jelly and let it stand some little time to settle before it is poured into the mould. 1071. AITICE JELLY.— Ingredients— Two tablespoonfuls of gum arabic, 2 of isinglass, 2 of white sugar candy, a grated nutmeg, a pint of Madeira, or port wine, or milk. Put all into a jar, and set it by the fire, or in a pan of water until dissolved, then pour upon a plate ; cut as desired. 1072. HARTSHORIT JELLT.— Ingredients— Half lb. of harts- horn shavings, 3 quarts of water, ^ pint of Rhenish wine, i lb. of white sugar, whites of 4 eggs, juice of 4 lemons. Boil the hartshorn shavings in the water over a gentle firft till it becomes a jelly ; when a little hangs on a spoon it is done enough. Strain it hot, put it into a well tinned saucepan and Jellies. mrs. clarke's cookery book. 191 add to It the wine and a quarter pound of loaf sugar. Beat the whites of the eggs to a froth, and stir sufficiently for the whites to mix with the jelly. Boil it two or three minutes, then add the juice of the lemons and boil it again two minutes longer. When it is finely curdled and of a pure white, pass it through a linen bag into a basin until it becomes quite clear, and has the appearance of a fine amber color. This is a very nice dish for invalids. 1073. IVORT JELLY- — Ingredients — To each lb. of ivory pow- der put 3 quarts of water, juice and rind of 3 lemons, whites and shells of 2 egga, ^ pint of good mild beer, and sugar to taste. Stew the powder and water in an earthen vessel down to three pints, which will take about twelve or fourteen hours. When cold turn out and take the jelly carefully from the sedi- ment. Put the jelly into a clean pan, adding the juice and rind of the lemons, eggs, beer and sugar. Stir all well together, letting it boil until the sediment rises to the top; remove the pan from the fire. Let it stand a few minutes before putting it into the jelly bag.j 1074. PUNOH JBLLT.— Ingredients— Two calves' feet, 4 quarts water, sngar to taste, juice and rind of 1 lemon, whites of 3 eggs whisked to a froth, rum to flavor. Take the calves' feet, chop into convenient pieces and put them into a saucepan with two quarts of the water. Set the saucepan on the fire ; directly the water boils throw it away and wash the pieces of feet carefully, then put them on again with two more quarts of cold water, and let them boil slowly for three hours, removing the scum carefully during the pro- cess ; then strain the liquor into a basin, and when quite cold and set take off all fat and wash the top of the jelly with hot water so as to get rid of every vestige of fat. Put the jelly into a saucepan on the fire ; directly it is melted add sugar to taste, the juice and rind of the lemon, and the whites of the eggs whisked to a froth. Beat up the mixture till it boils. Place the thin rind of a lemon at the bottom of a jelly bag, and pour the mixture over it The bag should have been previous- ly rinsed in boiling water, and the first half pint of jelly that comes through must be returned to the bag. If the jelly does not come out quite clear, the operation of straining must be re- peated ; add sufficient rum to the clarified jelly to flavor it well, pour into a mould and place it on ice to set. At the time of serving dip the mould in hot water, and turnout the jelly. zpa MRS. Clarke's cookery book. Jellies. 1075. S'^EET WINE JELLT. — Ingredients— One oz. of ising- giags dissolved in a pint of water, J lb. loaf sugar, a large glass of sweet wine (any that you prefer). Add the dissolved isinglass to the sugar and simmer for ten minutes. Add the wine and mix well. Strain through mus- lin. Let it stand a little while to settle, but not long enough to get cold, then pour it off clear into a mould. 1076. APPLE JELLY- — Ingredients — One lb. of moist sugar, 1 lb. of apples, one lemon — the juice of the lemon to be used and the rind added — cut very fine. Boil the whole until it becomes a perfect jelly; let it stand in a mould till quite firm and cold, turn it out and stick it with almonds ; set custard round. If for dessert, use a small plain mould. 1077. SAGO JELL7' — Ingredients — Two lbs. of picked red cur- rants, 1 pint of cold water, ^ lb. of white sugar, a cupful of sago. Put the currants into the water and boil till soft, pass them through a sieve ; put the juice to boil again with the sugar; when quite boiling add the sago previously soaked in cold water ; boil twenty minutes until quite transparent, put into a mould and when cold turn out. Serve.with or without custard around it. 1078. MAOEDOINE de FUTTITS a la aELLEE -Ingredients — Some pears, apples, plums, cherries and apricots, or any variety of fruit that you choose, a gelatine jelly, a glass of champagne. Stew the fruit carefully, and cut into pieces ; prepare the gelatine jelly and flavor with the champagne ; fill a mould with alternate layers of jelly and fruit, and serve after freezng. If the fruit is very ripe it is better not to cook it ; indeed no soft fruit, strawberries, etc., ever requires cooking for a macddoine. 1079. ASPIO JELLT.— Ingredients— Two calves' feet, a little salt, 2 lbs. of knuckle of veal, 2 shalots, 35 peppercorns, 2 sprigs of parsley, 1 of thyme, 1 leek,|l onion, 4 cloves, 2 car- rots, 2 small turnips, 1 small head of celery, the rind of a lemon, the juice of 3 lemons, 1 gill of sherry, § of a wine glass of French vinegar, 1 sprig of chervil, 1 sprig of tarra- gon, 2 bay leaves, the whites of 2 eggs, 1 lb. of veal, 2 blades of mace, 1 clove of garlio. Blanch the calves' feet, as explained in observations on jelly, cut the veal from the knuckle, now place the veal bone and feet into a stewpan, cover with about two quarts and one Jellies. mrs. clarke's cookery book. 293 pint of water, set on the fire to boil, it must come slowly to the point (be careful to skim), and directly it boils add half a teaspoonful of salt, the peppercorns, mace, clove of garlic, shalots, thyme, and parsley. Stick the clove in the onions, wash the leek and celery in ice water, wash and scrape carrots, wash and peel the turnips, now add the ingredients to the stewpan, putting in also the tarragon, chervil, and bay leaves, allow to simmer six hours. At the end of this time strain through a hair sieve ; now set in a cool place and when per- fectly cold remove all fat, dip a clean cloth in hot water and dab over the jelly to remove every particle of fat. Peel the lemon thinly and put the peel into a stewpan, strain the juice into it also, whip the whites of the eggs and put them and the shells with the veal chopped finely into the stewpan, now add the sherry and vineger, salt and pepper to taste, and whip thoroughly, put in the jelly stock, whisking until it boils, skim if required ; now remove to the back of the stove for half an hour, strain, now put a clean basin under the strainer, pour a ladleful of the jelly over the meat left in the strainer and let it strain slowly into the basin. If the jelly is required for a border scald the mould in boiling water, then in cold, place the mould on ice (be sure it stands firmly), pour in sufficient jelly to cover the bottom of the mould, when slightly set garnish with vege- tables or with what it is to be served; pour the rest of the jelly in and allow it to get quite cold. When needed for table, dip the mould in hot water and remove instantly, turn on dish and serve. 1080. CLAKET JBLLT. — Ingredients— One bottle of claret, juice and rind of a lemon, 1 pot of red currant jelly, J lb. loa^'sugar, rather more than 1 oz. of isinglass, and a wineglass of brandy. Boil all together for five minutes, strain into a mould and let it get cold. Serve with cream sauce (half pint cream, sweetened, flavored with vanilla, and slightly whisked) poured over it. 1081. ORANBERPmY AND RIOE JELLY-— Ingredients— Cran- berries, enough boiled ground rice to thicken to a jelly, sugar. Boil and press the fruit, mix in the rice, stirring it ; sweeten to taste. Put into a mould. When set serve with milk or cream. 1082. A TASTY JELLY.— Ingredients-Half a breakfast cup of calf's foot jelly, the same of rich cream, 1 wineglass of sherry, flavoring and sugar to taste. Color the jelly brown with a little burnt sugar, see " Color- ings," page 253, and add the flavoring ; have ready an open mould which has been soaked in cold water for thirty minutes. Put the jelly into it and leave it to set ; then turn on to a glass dish and fill up the middle with the cream well whipped, flavored with the sherry, and sweetened, and serve. ly MILK, BUTTER & CHEESE. OBSERVATIONS. Great attention and cleanliness are required in the management of a dairy. The cows should be regularly milked at an early hour, and their udders perfectly emptied. In good pastures the cows produce, on an average, three gallons a day, from Lady Day to Michaelmas, and from thence to Christmas one gallon a day. The quantity of milk depends on many causes ; as the goodness, breed, and health of the cow, the pasture, the length of time from calving, the having plenty of clean water in the field she feeds in, etc. A change of pasture will tend to increase it. When a calf is to be reared, it should be removed from the cow in ten days at the farthest. It should be removed in the morning and no food given to it till the following morning, when, being extremely hungry, it will drink read- ily ; feed it regularly morning and evening, and let the milk which is given to it be just warm ; skimmed milk will be quite good enough. The milk when brought in should always be strained into the pans. In some of the best dairies the floors are covered with running water to the depth of nbout eighteen inches, in which the milk is set in buckets or cans eight or ten inches in diameter, and about twenty inches in height. The temperature should be about 56° F. Instead of having the water run over the floor, it is better to allow it to pass through vats or troughs. When the cans containing the recently drawn milk are placed in the water, which should rise a little above the level of the milk, the animal heat is soon reduced to between 56° and 58° F. ; and the milk will keep sweet for thirty-six hours even in the hottest weather. This temperature allows the cream to rise with greater facility and with less admixture of other constituents than 294 Milk, &c mrs. clarke's cookery book. 295 can be obtained in any other way. Some butter-makers allow the milk to stand for thirty-six hours ; others say that twenty-four hours is sufficient for all the cream to rise. After the cream has risen it is to be removed by skimming, and after standing a suitable time is placed in the churn. The kind of churn generally preferred by the best butter- makers is the common dash churn, made of white oak. Much depends upon the manner in which the operation is performed, even with the same churn. The motion should be steady and regular, not too quick nor too slow. The time occupied in churning 12 or 15 gallons of cream should be from 40 to 60 minutes. When removed from the churn, it should be thoroughly washed in cold water, using a ladle and not the hands. It should then be salted with about one-twentieth of its weight of the purest and finest salt, which should be thoroughly incorporated with it, by means of a butter worker or ladle, the hands being never allowed to touch the butter. Twelve hours afterwards another working should be performed and the butter packed in strong and perfectly tight white oak firkins. When filled they should be headed up and a strong brine poured in at the top. It should then be placed in a cool, well-ventilated cellar. Dr. Ure gives the following directions for curing butter, known as the Irish method : " Take one part of sugar, one of nitre, and two of the best Spanish great salt, and rub them together into a fine powder. This composition is to be mixed thoroughly with the butter as soon as it is com- pletely freed from the milk, in the proportion of i ounce to 16 ; and the butter thus prepared is to be pressed tight into the vessel prepared to receive it, so as to leave no vacu- ities. This butter does not taste well till it has stood at least a fortnight ; it then has a rich, marrowy flavor that no other butter ever acquires." 1083. PRESERVING BUTTER. Two pounds of common salt, one pound of loaf sugar, and one pound of saltpetre. Beat the whole well together, then, to fourteen pounds of butter, put one pound of this mixture, 296 MRS. CLARKE'S COOKERY BOOK. MiLK, &C. work it well, and when cold and firm put it into glazed earthen vessels that will hold fourteen pounds each. Butter thus preserved becomes better by being kept, but it must be kept from the air, and securely covered down. If inten(ffed for winter use, add another ounce of the mixture to every pound of butter, and on the top of the pans, lay enough salt to cover them with brine. 10S4. CLOTJTED OAEAld. In order to obtain this, the milk is suffered to stand in a vessel for twenty-four-hours. It is then placed over a stove, or slow fire, and very gradually heated, to an almost simmering state, below the boiling point. When this is accomplished, (the first bubble having appeared), the milk is removed Irom the fire, and allowed to stand for twenty-four hours more. At the end of this time, the cream will have arisen to the surface in a thick or clouted state, and is removed. In this state it is eaten as a luxury ; but it is often converted into butter, which is done by stirring it briskly with the hand or a stick. The butter thus made, although more in quantity, is not equal in quality to that procured from the cream which has risen slowly and spontaneously ; and in the largest and best dairies in the Vale of Honiton, the cream is never clouted, except when in- tended for the table in that state. 1085. RENNET (to prepare). Take out the stomach of a calf just killed, and scour it well with salt and water, both inside and out ; let it drain, and then sew it up with two large handfuls of salt in it, or keep it in the salt wet, and soak a piece in fresh water as it is required. 1056. BTTTTEBltllLE. If made of sweet cream, is a delicious and most wholesome food. Those who can relish sour buttermilk, find it still more light and it is reckoned more beneficial in consumptive cases. Buttermilk, if not very sour, is also as good as cream to eat with fruit, if sweetened with white sugar, and mixed with a very little milk. It likewise does equally for cakes and rice- puddings, and of course it is economical to churn before the cream is too stale for anything but to feed pigs. 1057. CHEAM (to Hanase for "Wliey-Butter). Set the whey one day and night, skim it, and so till yon have enough ; then boil it and pour it into a pan or two of cold water. As the cream rises, skim it till no more comes ; then churn it. Where new-milk cheese is made daily, whey-butter for common and present use may be made to advantage. Milk, &c: mrs. Clarke's cookery book. 297 1088. IdAITHS D^HOTEL BX7TTER— ingredients— 2 oz. of fresh butter, juice of 1 lemon, white sugar and salt to taste, parsley blanched, freed from moisture and finely minced. Put the butter in a basin with the other ingredients, incor- porate the whole effectually and quickly, and put it by in a cool place till wanted. 1089. "WATER CRESS BUTTER.— Ingredients— ^ lb of nice fresh butter, a bunch of watercress. Mince the watercress finely, and mix well in with the butter. Roll into little shapes with butter pats. 1090. APPLE BITTTER.— Ingredienta— To 3 pecks of tart cook- ing apples allow 9 lbs. of brown sugar, and a little more than 2 gallons of water. Put the sugar and water in your kettle, and let it boil ; then add the apples. After they begin to cook stir constantly till the butter is done. Try it by putting a little in a saucer, and if no water appears around it the marmalade is ready for the cinnamon and nutmeg " to your taste.'' 1091. BXTTTER (to serve as a little dish). Roll butter in different forms ; either like a pine, and make the marks with a teaspoon, or roll it in crimping rollers, work it through a cullender, or scoop with a teaspoon, and mix with grated beef, tongue, or anchovies. Make a wreath of curled parsley to garnish. 1092. 0T7RLED BTJTTER. Procure a strong cloth, and secure it by two of its corners to a nail or hook in the wall ; knot the remaining two corners, leaving a small space. Then place your butter into the cloth ; twist firmly over your serving dish and the butter will force its way between the knots in little curls or strings. Garnish with parsley and send to table. 1093. DAISY BX7TTER.— Ingredients— 2 tablespoonfuls of white sugar, the yolks of 2 hard-boiled egga, 2 teaspoonfuls of orange flower water, J lb. oi fresh butter. Pound the yolks with the orange flower water (in a mortar) to a smooth paste, then mix in the sugar and butter. Now place in a clean cloth, and force the mixture through by wring- mg. The butter will fall upon the dish in pieces according to the size of the holes in the cloth. 1094. MELTED BT7TTER.— Ingredients— 5 oz. of butter, 1 tablespoonful of flour, 3 tablespoonfuls of water, salt to taste. Put all the ingredients into a slewpan, and stir one way over 298 MRS. CLARKE'S COOKERY BOOK. MiLK, &C. the fire until all the ingredients are well mixed. Allow it just to boil, and it is ready to serve. 1095. A FEETTY DISE CF BTTTTEH. With a pair of butter pats, form some butter into balls the size of marbles. Set in a pretty dish, with a piece of ice, and sprigs of parsley strewn over. 1096. OBESSB (to malie). Warm the milk till equal to new ; but observe it must not be too hot ; now add a sufficiency of rennet to turn it, and cover it over ; let it remain till well turned, then strike the curd well down with the skimming-dish, and let it separate, observing to keep it still covered. Put the vat over the tub, and fill it with curd, which must be squeezed close with the hand, and more is to be added as it sinks, and at length left about three inches above the edge of the vat. Before the vat is in this manner filled, the cheese cloth must be laid at the bottom of it, and, when full, drawn smoothly over on all sides. The curd should be salted in the tub after the whey is out. When every- thing is prepared as above directed, put a board under and over the vat, then place it in the press ; let it remain two hours, then turn it out, put on a fresh cheese cloth, and press it again ten hours ; then salt it all over, and turn it again into the vat ; then press it again twenty hours. The vat should have several small holes in the bottom to let the whey run ofif. 1097. OEEESE (to preserve Soiml)- Wash in warm whey, when you have any, and wipe it once a month, and keep it on a rack. If you want to ripen it, a damp cellar will bring it forward. When a whole cheese is cut, the larger quantity should be spread with butter inside, and the outside wiped to preserve it. To keep those in daily use moist, let a clean cloth be wrung out from cold water, and wrapt round them when carried from table. Dry cheese may be used to advantage to grate for serving with macaroni, or eating without. These observations are made with a view to make the above articles less expensive, as in most families where much is used there is waste. 1098. OEEAIA OEEESE (l). Put five quarts of strippings, that is, the last of the milk, into a pan with two spoonfuls of rennet. When the curd is come, strike it down two or three times with the skimming-dish just to break it. Let it stand two hours, then spread a cheese-cloth on a sieve, put the curd on it, and let the whey drain ; break Milk, &c. mrs. clarke's cookery book. 299 the curd a little with your hand, and put it into a vat with a two-pound weight upon it. Let it stand twelve hours, take it out, and bind a fillet round. Turn every day till dry^ from one board to another ; cover them with nettles, or clean dockleaves, and put between two pewter-plates to ripen. If the weather be warm, it will be ready in three weeks. 1099. CEEAH CHEESE (2). Have ready a kettle of boiling water, put five quarts of new milk into a pan, five pints of cold water, and five of hot ; when of a proper heat, put in as much rennet as will bring it in twen- ty minutes, likewise a piece of sugar. When come, strike the skimmer three or four times down, and leave it on the curd. In an hour or two lade it into the vat without touching it ; put a two-pound weight on it when the whey has run from it, and the vat is full, 1100. CEEAld CHEESE (3). Put as much salt to three pints of raw cream as will season it ; stir it well and pour it into a sieve in which you have folded a cheese-cloth three or four times, and laid at the bottom. When it hardens, cover it with nettles on a pewter-plate. 1101. CUE AM CHEESE (4). To a quart of fresh cream put a pint ot new milk warm enough to make the cream a proper warmth, a piece of sugar, and a little rennet. Set near the fire till the curd comes ; fill a vat made in the form of a brick, of wheat-straw or rushes sewed together. Have ready a square of straw, or rushes sewed flat, to rest the vat on, and another to cover it ; the vat being open at top and bottom. Next day take it out, and change it as above to ripen. A half-pound weight will be suf- ficient to put on it. 1102. CREAM CHEESE (5).— Ingredients— To one pint of fresh rich cream allow one teaspoonful of renuet and a little salt. Let it stand for two days, stirring twice with a silver spoon. Tie up in a cloth (in the form of a dumpling), put this into another coarse cloth, and bury it for two days. Make into proper shape with butter utensils. 1103. CREAM CHEESE (6).— Ingredients— One pint of rich raw cream, a dessertspoonful of salt. Put the salt into the cream ; fold a napkin double on the shallow end of a hair sieve — a sieve of about six inches in diameter. Pour the cream into the hollow lined with the napkin, In eight or ten hours the cheese will be fit to turn. Take a fresh 300 MRS. Clarke's cookery book. Milk, &c. napkin, doubled, place it on the top of the cheese, and turn the sieve over, so that the cheese may drop out on t e dry cloth. Replace it in the sieve, so that it may both dra. n and keep in shape. For the two following days the n'apkins should be changed at least three times each day. On the fourth day the cheese will be ready for use. 1104. SAaS CHEESE. Bruise some young red sage and spinach leaves, express the juice, and mix it with the curd ; then proceed as with other cheese. 1105. AFFLE CHEESE- — Ingredients — Equal weight of white sugar and apples, juice of 2 lemons and the peel cut finely, — custard. Peel, pare, and core the apples, and cut into small pieces. Add the sugar, lemon juice and peel. Put them on the fire and keep moving them about to prevent their burning. Boil until the apples are quite mashed up and look clear, and in stirring the bottom of the pan comes clean. Dip a mould in cold water, put in your cheese, and serve next day cold with a custard round it. 1106. CHEESE STBA'VTS- — Ingredients — 6oz. of flour, 4 oz. of butter, 3 oz. of grated Parmesan cheese, a little cream, salt, white pepper, and cayenne Roll it out thin, cut it into narrow strips, bake in a moderate oven, and serve piled high and very hot and crisp. 1107. FOTTED CHEESE- — Ingredients — 4 oz. of Cheshire cheese, 1 J oz. of fine butter, a teaspoonful of white sugar, a little piece of mace, a glass of white wine. Cut and pound the cheese and add to the other ingredients. Press it down in a deep pot. 1108. HOAST CHEESE- — Ingredients — 3 oz. of Cheshke cheese, yolks of 2 eggs, 4 oz. of grated breadcrumbs, 3 oz. of butter, a dessert spoonful of mustard, salt and pepper. Grate the cheese, add the yolks, breadcrumbs, and butter ; beat the whole well in a mortar and add the mustard, salt and pepper. Make some toast cut into neat slices and spread the paste thickly on. Cover with a dish and place in the oven till hot through, then uncover and let the cheese color a light brown. Serve immediately. 1109. IflUSCLE-FLTTM CHEESE.— Ingredients— 6 lbs. of fruit, 2i Iba. of good Lisbon cheese. Bake the fruit in a stone jar, remove the stones and add the kernels. Pour half the juice on the cheese ; when melted and Milk, &c. mrs. Clarke's cookery book. 301 simmered a few minutes skim and add the fruit. Keep it doing very gently till all the juice is evaporated, stirring all the time. Pour into moulds. 1110. OSEESE TOAST- —Ingredients — Some nice bnttwr, made mustard and salt, a little Gloucester oheeae, totust. Mix the butter, mustard and salt, spread on toast and sprinkle with the cheese, grated. 1111. CHEESE DISE- — Ingredients — Quarter lb. of good fresh cheese. We mean not very old, or much dried, 1 cup of sweet milk, ^ of a teaapoonful of dry mustard. A little pepper and salt, tablespoonful of butter. Cut the cheese into thin slices put it into a "spider "or saucepan, and pour over it the milk, mix in the other ingre- dients. Stir this mixture all the time while over the fire. Turn the contents into a hot dish and serve immediately. 1112. CHEESE TOAST — Ingredients— Some rich cheese, pepper to taste, a beaten egg with sufficient milk to make it of the consistency of cream. Grate the cheese and mix with the other ingredients ; warm the mixture on the fire and when quite hot pour it ever some slices of hot buttered toast ; serve immediately. 1113. PARMESAN PONDTTE— Ingredients— Half oz. of fresh butter, a tablespoonful of flour, a small quantity of milk, 3 oz. of grated Parmesan cheese, 1 pod of garlic, a small quan- tity of flour of mustard, a dash of powdered nutmeg, some white pepper, yolks of 3 eggs beaten up in a little milk, whites of 5 eggs whisked to a stiff froth. Melt the butter in a saucepan, stir into it the flour, when the two are well amalgamated put in a small quantity of milk and the Parmesan cheese ; stir the mixture on a slow fire till it as- sumes the appearance of thick cream, but be careful not to let it boil ;then add the garlic, flour of mustard, powdered nutmeg, and white pepper ; mix thoroughly, and, if required, add a little salt ; keep on stirring the mixture at a very moderate heat for about ten minutes, then remove the pod of garlic, take the saucepan off the fire, and stir the contents occasionally un- til quite cold, when you stir into them the yolks of the eggs beaten up with a little milk, and strained, and finally the whites of five eggs whisked into a stiff froth. Pour the mixture into a deep round tin, put it into the oven, which must not be too hot ; in about twenty or thirty minutes the fondue will have risen and taken color. Pin a napkin round the tin, and serve quickly. 302 MRS. CLARKE'S COOKERY BOOK. MiLK, &C. 1114. STSWED CHEESE' — Ingredients— Half lb. of Gloucester cheese, a little ale or white wine, a spoonful of mustard, Bome thin toasted or fried sippets. Cut the cheese into thin slices, put it into a stewpan with the ale or white wine and keep stirring over the fire till it is melted; put in a spoonful of the mustard, stir it a moment over the fire, then put into a small deep dish, and brown it with a very hot salamander; have ready the sippets, stick all round and in the middle. Serve hot and quickly. 1115. OTJRD FOR OHEESEOAKES.—Ingredients— One qxiart of new milk, 1 tablespoouful rennet, alum the size of a nutmeg, 3 oz. of butter, 2 or 3 eggs, sugar to taste, a few currants. Put a quart of new milk into a clean pan, and set it by the side of the fire so that it will keep blood warm ; put the rennet into it, too much will make the curd hard and the whey very salt ; in a short time, it will be separated into curd and whey, which cut into small pieces with a knife. Or, put in a small piece of alum, about the size of a nutmeg, into the milk, and let it boil. Strain the curd from the whey by means of a hair sieve, either let it drain, or press it dry ; pass the curd through the sieve, by squeezing it into a basin. Melt the butter and mix with the curd, also two or three eggs, or else one egg and four yolks ; add sugar to your palate ; with a little grated nut- meg, and a few currants if approved of; mix the whole to- gether, and fill the cases. 1116. A CHEAP AND NUTRITIOUS DISH.-Ingredients- 1 breakfast cup of rice, 1 quart of milk, ^ lb. of cheese. Chop the cheese as finely as possible ; simnver the rice in the milk, and when tender add the cheese ; mix well and bake half an hour. 1117. HOMINY AND CHEESE-— Ingredients— J lb. of hominy. ^ pint of milk, ^ lb. of cheese. Soak the hominy in water all night ; next day boil in the milk, then add the cheese finely chopped, and mix thoroughly ; bake twenty minutes. N.B. — These dishes can be eaten by the dyspeptic without discomfort. 1118. POTTED CHEESE- — Ingredients — 3 lbs of Cheshire cheese, ^ lb. of butter, a large glass of sherry, a little mace, cayenne, pepper and salt. Beat the cheese in a mortar with the above ingredients . Milk. vhite sugar, i of an ounce of ginger (poundefl), and the rind of 1 lemon. Mix all well too^ether, and let it stand ten days or a fortnight, then filter through blotting paper. 1172. A STUONG CORDIAL. — Ingredients — 1 quart each of peppermint water and rectified spirits of wine, 1 lb. of lump sugar. Melt the sugar in the peppermint water and add the spirits of wine. 1173. SEIDLIT2 POWDERS. Two drams of tartarized soda, and two scruples of bicarbon- ate of soda for the blue packet, and thirty grains of tartaric acid for the white paper. 1174. EFFERVESCIITG SALUTE DRAUGHTS. White sugar powdered, eight ounces; tartaric acid two ounces; sesquicarbonate of soda, two ounces ; essence of lemon, a few drops. Mix well, and keep in a corked bottle. 1175. CIDER. For making this agreeablebeverage, take red-streaked pip- pins, pearmains, gennetings, golden pippins, &c., when they are so ripe that they may be shaken from the tree with toler- able ease ; bruise or grind them very small, and when reduced to a mash, put them into a hair bag, and squeeze them out by degrees : next put the liquor, strained through a fine hair sieve, into a cask well matched : then mash the pulp with a little warm water, adding a fourth part, when pressed out, to the cider. To make it work kindly, heat a little honey, three whites of eggs, and a little flour, together : put them into a fine rag, and let them hang down by a string to the middle of the • cider cask : then put in a pint of new ale yeast pretty warm, and let it clear itself from dross five or six days ; after which draw it off from the lees into smaller casks or bottles, as you think proper. If you bottle it take care to leave the liquor an inch short of the corks, lest the bottles burst by the fermenta- Beterages. MRS. Clarke's cookery book. 317 tion. Should any such danger exist, you may perceive it by the hissing of the air through the corks ; when it will be neces- sary to open them, to let out the fermenting air. Apples of a better taste produce the strongest cider ; but you must observe never to mix summer and winter fruit together. 1176. CUZmAlTT AlTD EASFBEEET STEI7F. Take eight pounds of very ripe currants, red and white ; pick off all the stalks, and put them into a wide earthen pan ; then take them up in handfuls and squeeze them till the juice is all crushed out of them, which will take some time. Leave them in the pan with the juice for twenty-four hours. Put two pounds of raspberries in a saucepan with two teacupfuls of water, and boil them for a few minutes till they are all crushed. Then pass all the currants and raspberries through a hair-sieve, pressing them with a wooden spoon to extract all the juice. If the juice should be very thick, pass it also through a jelly-bag. Weigh the juice, and for every pound of it put two pounds of loaf-sugar, broken into large pieces. Put the sugar into a pre- serving ^an with one pint of water ; pour all the juice on it. Let it boil for half an hour, stirring frequently ; then put it into small bottles, and cork it for use. Two tablespoonfuls in a tumbler of water make a very refreshing drink in summer. Cherry-syrup may be made in the same way with Morella cherries. 1177. SAESAFAEILZiA (simple decoction).— Ingredients— 5 oz. of sarsaparilla chips, 4 pints of water. Digest the chips in the water, let it simmer gently for two hours ; take out the chips, bruise and replace them in the water; boil down to two pints and strain. 1178. SAESAFAEILLA (compound decoction). This is made by adding to the above quantity while boiling, sassafras (sliced), quaiacum wood (rasped), and liquorice-root (bruised), of each ten drachms. Meyereon roots, three drachms. Roil for fifteen minutes and strain. V^INES Sl brandies. The high price of foreign wine renders the making good wine an object of no mean importance in domestic economy, and many excellent wines may be made with very little trouble, and at a trifling expense. Every person who possesses an extensive garden will find it more advanta- geous to use their surplus fruit for making wine, than to dispose of it by sale. The process of wine-making is by no means so trouble- some or laborious as brewing ; and wine, when well made, will keep almost any length of time : indeed age, instead of deteriorating, adds to its goodness; and very good domestic wines may be made at a trifling expense. 1179. BOTTLINa OP "WINB. The secret of bottling wine with success consists in the simple exercise of care and cleanliness. The bottles should be all sound, clean, and dry, and perfectly free from the least mustiness or other odor. The corks should be of the best quality, and immediately before being placed in the bottles should be compressed by means of a " cork squeezer." For superior or very delicate wines, the corks are usually prepared by placing them in a tub or copper, covering them with weights to keep them down, and then pouring over them boil- ino' water, holding a little pearlash in solution. In this state they are allowed to remain for twenty-four hours, when they are drained and re-immersed for a second twenty-four hours in hot water, after which they are well washed and soaked in several successive portions of clean rain-water, drained, dried out of contact with dust, put into paper bags, and hung up in a dry place for use. The wine should be clear and brilliant, and if it be not so, it must undergo the process of " fining " before being bottled. Ln fact, it is a common practice with some persons to perform this operation whether the wine requires it or not ; as, if it has been mixed and doctored, it " amalgamates and ameliorates the various flavors." The bottles, corks, and 318 Wines, &c mrs. clarke's cookery book. 319 wine being ready, a fine clear day should be preferably chosen for bottling, and the utmost cleanliness and care should be exercised during the process. Great caution should also be observed to avoid shaking the cask so as to disturb the bottoms. The remaining portion that cannot be drawn off clear should be passed through the *' wine-bag," and when bottled should be set apart as inferior to the rest. The coopers, to prevent breakage and loss, place each bottle, before corking it, in a small bucket, having a bottom made of soft cork. They thus seldom break a bottle, though they "flog" in the corks very hard. When the wine is all bottled it is stored in a cool cellar, and on no account on the bottles' bottoms, or in damp straw, but on their sides, in sweet dry sawdust or sand. 1180. TO REPINE LIQUORS. Dissolve two ounces in one quart of cider, beer, or wine ; it should not be boiled, though warmed sufficient to dissolve it ; put in when dissolved into a barrel of the liquor, where it should be well stirred, and when clear racked off. It should be put into cider as soon as it is drawn from the press, and should be racked as soon as clear; if it be not racked off at a proper time, a fixed air will form and cause the sediment to mingle again with the whole mass. 1181. PALSIPIBD "WIITB. One of the chief means of disguising a falsified wine is the use of various coloring-matters, which are now offered every- wherer in France by private trade circulars. Public attention has been directed to this in Paris ; and it is stated that although chem- istry is powerless to discover the presence of these dyes, there nevertheless exists a simple means of detecting them which cannot be too widely known. Some of the wine must be heated ; and, when it boils, a piece of white flannel should be well dipped in it and allowed to dry. If the flannel, when washed, still retains a red or reddish tinge, it is stated to be proof positive that the color of the wine has been artificially obtained. 1182. TO MULL "WINB. Boil some spice in a little water till the flavor is gained, then add an equal quantity of port, sugar and nutmeg to taste ; boil together and serve with crisp toast. 1183. Another "Way- Boil a small piece of cinnamon and some grated nutmeg a few minutes in a large cupful of water, then pour to it a pint of port wine, adding sugar to taste, heat it up and it will be ready to serve. British wine can be used in place of port if desired. 320 MRS. Clarke's cookery book. Wines, &c. 1184. ZiSMOU ^TTITE- — Ingredients — One gal. water, 3 lbs. of powdered loaf sugar, rinds of 4 lemons, juice of the lemons, J lb. sugar, 1 slice of toast, yeast. Add the sugar to the water,boiling twenty minutes, skimming well, pare the rinds of the lemons very thin, squeeze out all the juice of the lemons and mix with the sugar ; boil until it be- comes a thick syrup ; add it to the water and rinds, and when the whole is just lukewarm put in a slice of toast covered on both sides with yeast. Allow it to work in an open tub two days, then put it into a cask. Let it stand three minutes before bottling. 1185. GRAPE WIITE— Ingredients— 20 lbs. of fresh fruit, 1§ gals, of water, 10 lbs. of granulated sugar. Put the grapes into a crock, pour over the water, which must be boiling ; when conveniently cool, press well with the hands. Let it remain three days on the pomace covered over with a cloth. Then squeeze out all the juice and add the sugar. Leave for a week longer in the crock. Then remove the scum. Strain and bottle, leaving uncorked until the fermentation is over. Then strain and rebottle, corking tight. Place the bottles on their sides in a cool place. 1186. GRAPE ^INE (2).— Ingredients— To a gallon of bruised grapes put a gallon of water ; to a gallon of wine put 3 lbs. of sugar. Let the fruit and water stand a week, without stirring. Then draw it off and add sugar in the above proportion ; put it into a vessel, but do not stop it till it has done hissing. 1187. APRICOT WINE.— Ingredients— 12 lbs. of apricots, 2 gals, of water, to every quart of liquor allow 6 oz. of white sugar. Wipe, clean and cut the apricots, which must be ripe ; add the water and let them boil till the water has thoroughly im- bibed the flavor of the fruit ; then strain the liquor through a hair sieve ; add the sugar,and boil it again ; skim carefully, and when the scum has ceased to rise pour into an eaithen vessel. Next day bottle it off, putting a lump of sugar into every bottle. 1188. DAMSON 'WINE.— Ingredients— 8 lbs. of fruit, 1 gallon of water ; to every gallon of liquor add 2^ lbs. of good mgar. Gather the fruit dry, weigh, and bruise them with your hands. Boil the water ; then pour it upon your fruit scalding hot, and let it stand two days ; then draw it off, put it into a clean cask, and add sugar ; fill the cask ; the longer it stands the Wines, &c. mrs. clarke's cookery book. 321 better. It will keep very well a year in the cask. Afterwards bottle it off. The small damson is the best. Put a very Bmall lumpofl oaf sugjar into every bottle. 1189. GOOSEBEREY "WINE (l).— Ingredients— One peck of half ripe gooseberries, allow 3 lbs. white sugar to a gallon of fruit. The Iruit should be gathered in dry weather ; pick and bruise them in a tub. Press as much as possible without breaking the seeds ; add the sugar and stir until dissolved, then fill a cask or vessel with it. Let it stand for a fortnight or three weeks, and set in a cool place. Then strain off the sediment; leave again for two or three months and then bottle. 1190. GOOSEBEHHY "WINE (2).— Ingredients— Six lbs. of green gooseberries to every gallon of water, 3 lbs. of white sugar. The gooseberries must be green {twt ripe) and must be per- fectly sound. Top and tail them, place in a tub and bruise them. Be particular that every berry is broken, but do not crush the seeds ; warm the water and pour on the fruit. Now press and squeeze it to a pulp ; cover fur a day and a night. Meantime prepare a coarse bag, and at the end of the stated time strain through it, extracting ^/Z the juice. Put into a tub, add the sugar, stir until it is dissolved and set in a warm place; keep it closely covered, allowing it to ferment for two days. At the end of that time draw into clean casks, tilt them a little on one side, and when the scum has settled, remove it and fill with the remaining juice. As soon as the fermentation has stopped, plug the casks upright, filling a third time, if needful, put the bungs in loosely and when the fermentation is over drive the bungs in tightly, and a small hole made to give vent. After six months draw off from the dregs into casks rinsed with brandy. Allow to stand a month, then examine, and if clear, bottle, if not, clear with one ounce of isinglass to eight gallons of wine. 1191. GIITGBR ^IITE.— Ingredients— 7 qts. of water, 6 lbs. of sugar, 2 oz of the best ginger, bruised, and the rinds of 3 good-sized lemons, boiled together ; J lb. of raisins, 1 spoonful of yeast, \ oz. of isinglass, ^ pint of brandy. When lukewarm, put the whole into a cask, with the juice of the lemons, and the raisins ; add the yeast, and stir the wine every day for ten days. When the fermentation has ceased, add the isinglass and brandy ; bung close, and in two months ,t will be fit to bottle. 1192. OHERRT WIITE.— Ingredients— To every gallon of liquor 2 lbs of coarse sugar. Pull oft the stalks of cherries, and wash the latter without 323 MRS. Clarke's cookery book. Wines, &c. breaking the stones ; press it hard through a hair bag, and let it work as long as it makes a noise in the vessel ; stop it up close for a month or more, and when it is fine, draw it into dry bottles. If it makes them fly, open them all for a moment, and stop them up again. It will be fit to drink in three mon: 1193. STONE'S PATENT RHUBAEB "WINE.— Ingredients To every gallon of liquor, 3 lbs. of white sugar. When the green stalks or stems of the rhubarb plant are ar- rived at their full size, which will generally be about the middle of the month of May, pluck them ; then cut off the leaves and throw them away ; bruise the stalks in a large mortar, or other convenient vessel, so as to reduce them to a pulp ; put the pulp into an open vat or tub, and to every five pounds' weight of the pulp, add one gallon of cold spring water. Let it infuse for three days, stirring it three or four times a day. On the fourth Jay press the pulp in the usual manner, and strain off the liquor, which place in an open vat or tub, and to every gallon of the liquor add three pounds of white sugar, stirring it until the sugar is quite dissolved ; then let it rest, and in from four to six days the fermentation will begin to subside, and a crust or head will be formed, which is to be skimmed off, or the liquor drawn from it, just when the crust or head begins to crack or separate ; then put the wine into a cask, but do not then stop it down. If it should begin to ferment in the cask, rack it into another cask ; in about a fortnight stop down the cask, and let it remain till the beginning of the month of March in the next year, then rack it, and again stop down the cask ; but if, from continued slight fermentation in the cask, the wine then should have lost any of its original sweetness, put into the racked wine a sufficient quantity of loaf sugar to sweeten it, and stop down the cask, taking care in all cases that the cask should be full. In a month or six weeks it will be fit to bottle, and in the summer to drink ; but the wine will be improved by remaining a year or more in the rack after it has been racked. The plant in the autumn will produce a second crop, when another quantity of wine can be made. 1194. RHTTBARB OHAMPA&NE.— Ingredients— To every lb. of bruised rhubarb stalks add 1 qt. of cold spring water ; to every gallon of the juice add 2^ lbs. of white sugar, and to 10 gals, allow a bottle of pale brandy, 1 oz. isinglass. Pnt the rhubarb in the water, and let it stand three days, stirring twice a day. Then press and strain it through a siev^e, and to every gallon of the juice add two and a half pounds of loaf sugar, barrel it, and to ten gallons allow a bottle of pale Wines, &c. mrs. Clarke's cookery book. 323 brandy. Put the isinglass in a muslin bag, and suspend it in the barrel by a string. When it has ceased fermenting fasten up the barrel closely. It will be ready to bottle in six months. Some black or red currant juice added improves the color. 1195. BLACKBEHRY WllTB. — Ingredients — Some ripe black- berries, boiling water sufficient to cover them, to 10 quarts of liquor allow 1 lb. of sugar, 4 oz. of isinglass, 1 pint of white wine. Put the berries into a large vessel of wood or stone with a tap to it ; pour on the boiling water as above directed, and, as soon as the heat will permit, bruise well with the hand ; let it stand closely covered till all the berries begin to rise to the top, which will take place in three or four days, then draw off the clear part into another vessel, add the sugar and stir well; leave to stand for a week or ten days, then draw off through a jelly bag. Lay the isinglass in the wine to steep for twelve hours, the nextm">rning boil it on a slow fire till dis- solved, then take a gallon of the blackberry juice, put in the dissolved isinglass, boil them together, pour all into the vessel, and let it stand a few days to purge and settle ; draw it off, and keep it in a cool place. 1196. RAISIIT ^IITE- — Ingredients— To every gallon of spring water allow 8 lbs. of good raisins, brandy of the finest quality. Stir the fruit and water in a large tub every day for a month ; then press the raisins in a horsehair bag as dry as possible ; put the liquor into a cask, and when it has done hissing pour in a bottle of the best brandy ; stop it close for twelve months; then rack it off, but without the dregs ; filter them through a bag of flannel of three or four folds, add the clear to the quan- tity, and pour one or two quarts of brandy according to the size of the vessel. Stop it up, and at the end of three years you may either bottle it or drink it from the cask. Raisin wine would be extremely good if made rich of the fruit, and kept long, which improves the flavor greatly. 1197. FAMILT WINE (Excellent)— Ingredients— Equal pro- portions of black, red, and white currants, ripe cherries (black hearts are the best), raspberries. To each gal. of the liquor 3 Van. of sugar ; lastly, to every 9 gals. 1 quart of good Cog- nac brandy. To four lbs. of the mixed fruit, well bruised, put one gallon of clear soft water ; steep three days and nights, in open ves- sels, frequently stirring up the ma^^ma ; then strain through a hair sieve, press the residuary pulp to dryness, and add its juice to the former ; in each gallon of the mixed liquors dis- 324 MRS CLARKE'S COOKERY BOOK. WiNES, &C. solve tbree pounds of good sugar ; let the solutron stand another three days and nights, frequently skimming and stir- ring it up ; then turn it into casks, which should remain full, and purging at the bung-hole, about two weeks. Lastly, to every nine gallons put in the above proportion of brandy, and bung down. *;!,* If it does not soon become fine, a steeping of isinglass may be stirred into the liquid, in the proportion of about half an ounce to nine gallons. The addition of one ounce of cream of tartar to each gallon of the fermentable liquor improves the quality of the wine, and makes it resemble more nearly the produce of the grape. 11 98. BLAOZ OR WHITE ELDER "WnTE.— Ingredients— To every pint of juice 1^ pints of water, to every gallon of this liquor 3 lbs. of good moist sugar, the whites of 4 or 5 eggs, ale yeast. Gather the elder berries ripe and dry, pick them, and bruise them with your hands, and S'train them ; set the liquor by in glazed earthen vessels for twelve hours to settle ; set in a kettle over the fire, and when it is ready to boil clarify it with the whites of four or five eggs, let it boil one hour, and when it is almost cold work it with strong ale yeast, and tun it, filling up the vessel from time to time with the same liquor, saved on purpose, as it sinks by working. In a month's time, if the ves- sel holds about eight gallons, it will be fine and fit to bottle, and, after bottling, will be fit to drink in twelve months : but if the vessel be larger it must stand longer in proportion, three or four months at least for a hogshead. All liquors must be fined before they are bottled, or else they will grow sharp, and ferment in the bottles. *^* Add to every gallon of this liquid one pint of strong mountain wine, but not such as has the borachio, or nag's skin flavor. This wine will be very strong and pleasant. 1199. RASPBERRY "WIITB (l).— Ingredients— To 1 qt. of picked raspberries allow 1 qt. of water; to a gallon of fruit adow 3 lbs. of white sugar. Pour the water on the fruit, bruise them and let them stand for two days ; strain off the liquor and the sugar ; when dis- solved put the liquor into a barrel, and when fine, which will be in about two months, bottle it, and to each bottle put a spoonful of brandy, or a glass of wine. 1200. RASPBERRY TJ7I1TE (2).— Ingredients— Fruit; to a quart of juice allow 1 lb. of sugar, and 2 qts. of white wine. Bruise the raspberries with a spoon, and strain into a stone Wines, &c. mrs, clarke's cookery book. 325 vessel; add the sugar, stirring well together, and cover closely; let it stand three days and then strain off clear. Add the white wine and bottle. 1201. RASPBBERT AND OTrilRA.lTT WINE. -Ingredients- Allow a qt. of water to every 3 pta. of fruit; to a qt. of liquor add 1 lb. of sugar. Bruise the fruit (after carefully removing any that are bad or mouldy), adding the water ; let it stand a day, then strain and add the sugar ; leave again for three or four days, remov- ing the scum as it rises. Then bottle it. 1202. BLACK OTJERAITT TJ^ITE— Ingredients— Allow equal quantities of juice and water, to every 3 qts. of liquor add 3 lbs. of pure moist sugar, 3 qts. of brandy to 40 of wine. Put it into a cask, preserving a little for filling up ; put the cask into a warm, dry room and the liquor will ferment of itself ; skim oflfthe refuse when the fermentition shall be over, and fill up with the reserved liquor; when it has ceased working, pour in brandy. Bung it close for nine months, then bottle it, and drain the thick part through a je!ly-bag, until it be clear, and bottle that. Keep it ten or twelve months. 1203. ORAITGE ^INE.— Ingredients — To make 9 gals, take 11 gallons of soft water, in which boil the whites of 30 eggs, 200 oranges, 40 lemons, and 30 Seville oranges, should they be preferred to the lemons, 30 lbs. of white sugar. If required, ferment with ^ pt. of yeast, 1 gal. to 1^ of French brandy. Pare the fruit as thin as possible, and upon the parings pour the water, boiling. Upon this juice, having stood ten or twelve hours, and being strained, run the expressed juice of the or- anges and lemons, adding the sugar ; if required, ferment with half a pint of yeast four or five days, when the wine may be casked, and brandy added, when the fermentation subsides. Some substitute sherry, but it is inferior to brandy, and gives an alien flavor to orange wine ; bung down closely, but watch the process of fermentation ; in six months it 'will be perfectly fine, this wine being less liable to remain turbid than any of our other wines. By the directions already given a wine from any fruit may be made, observing that the more sugar is used, the longer time it will require to complete the vinous fermen- tation. 1204. IdALT ^IITE.— Ingredients— To 28 lbs. of sugar allow 5 gals, of water, 6 qts. each of sweet-wort and tuu, 2^ lbs. of raisins, 10 oz. of candy, 1 pt. of brandy. Mix the sugar and water and simmer for a quarter of an hour, skan well and pour the liquor into a tub ; set aside to cool, 21 326 MRS. Clarke's cookery book. Wines, &c. then mix in the sweet-wort and tun ; allow to stand undisturbed for three days, then put into a barrel to allow it to ferment for another three days. Bung the cask and keep for two or three months ; at the end of this time add the raisins, brandy and candy, and in five or six months time bottle the wine. 1205. ORAITGE BRANDY.— Ingredients-Chips of 18 Seville oranges, 3 qts. of brandy, 2 qts. of spring water, 1^ lbs. of white sugar, the white of an egg. Put the orange chips in the brandy, let them steep a fort- night in a stone bottle stopped close ; boil the water with the sugar, gently for an hour, clarify the water and the sugar with the white of an egg, then stram it through a jelly-bag and boil it nearly half away; when cold strain the brandy into the syrup. 1206. LEMON BRANDY.— Ingredients— Five qts. of water to 1 gal. of brandy, 2 doz. lemons, 2 Iba. of the best sugar, and 3 pints of milk. Pare the lemons thin, steep the peel in the brandy twelve hours, and squeeze the lemons upon the sugar ; then put the water to it and mix all the ingredients together. Boil the milk and pour it in hot. Let it stand twenty-four hours and then strain it. 1207. CHERRY BRANDY (Excellent) (i).— Ingredients-To every lb. of Morella cherries allow J lb. sugar, brandy The cherries for this purpose must not be too ripe and should be fresh ; remove the stalks, and place into your bottles(which must be quite dry) and add sugar; when you have filled your bottles with the cherries and sugar, cover with brandy ; cork and tie a bladder over. Be careful not to put too much sugar, or the cherries will become very hard. Whiskey is a very good substitute for brandy. 1208. CHERRY BRANDY (2).— Ingredients — Eight lbs. of cherries, a gallon of the best brandy. Stone the cherries, and add to them the brandy ; bruise the stones in a mortar and add them to the cherries and brandy. Cover close and leave for six weeks ; then pour off clear from the sediment and bottle. This makes a rich cordial. Some prefer the fruit bruised instead of being whole. 1209. OARA'^AT BRiiNDY— Ingredients— One oz. of cara- way seeds, 6 oz. of white sugar, 1 qt. of brandy. Steep the caraway seeds and sugar in the brandy; let it stand nine days, then draw it off and it will make an eJ^cellent eordi^l, SICK ROOM COOKERY. There is sickness everywhere, and as it falls to the lot of most women at some time in their lives to be nurse or cook for the sick, a few hints may be useful. Every woman with a tender, loving heart, no matter what her position, will try in such a case to tempt the appetite of the afflicted with her own delicate cookinp^ and serving, the result being in many cases, returning health, and in any case having the satisfac- tion of knowing you have done what you could. An anony- mous writer says : — '• Invalids soon realize their dependence on others. I will say this much to every family that has an invalid charge, be kind to them ; don't be always reminding them of expenses ; do not make them feel that they are a burden to you. God sends the affliction upon them. They would not be a burden to you if they could help i' . and I believe when the final day of judgment comes, the great Ruler of the Universe will deal with you as you have dealt with the sick ones. And with many the sentence will be, " Ye knew your duty, but you did it not." It is said " No physician ever weighed out medicine to his patient with half so much exactness and care as God weighed out to us every trial ; not one grain too much does He ever permit to be put in the scale." It is hard for us to feel that our afflictions are sent to us for some wise purpose. Our burdens seem more than we can bear, and it is still harder for us to say " Thy will not»mine, be done." Be kind to the sick ones ; their lot in life is hard enough. Throw a ray of sunshine across their path. There are a thousand and one ways that you can brighten their lives, by a little attention. There are many waj's we could make others happy if we only would try, and we would be so much happier ourselves. Just think of the poor invalid that is con- fined to the house, seeing the same things day after day (yes, and often year after year), until they know every seam in the carpet, every flower on the wall-^yes, every spot on the furni- ture. Their eyes will ache from the very sameness, and they feel that it would be a blessing to close them in utter oblivion. 327 328 MRS. CLARKE'S COOKERY BOOK. SiCK RoOM It ought to be not only a pleasure, but a stern duty for us to light- en their burdens and make life bearable to them." In preparing dishes for the sick, it is needful to combine the strongest nourishment with the simplest seasoning, as they require food which will not need too much exertion of the digestive power. Sweet-breads, broiled to a nice brown; oysters roasted in the shell, or plainly stewed ; clam broth, and even calves' brains, are highly recommended as articles of diet, which will give the most nutritious food in the small- est quantities. All kinds of gruel are unpalatable to some persons, but fortunately, tastes differ, and there are those who will take with a decided relish large bowlfuls of flour, oatmeal, and even Indian-meal porridge. Groats, however, are considered the most delicate of all such preparations, and if well made, and flavored with a tablespoonful of old Jamaica or whisky, with a little sugar added to it, it is not a disagreeable compound. Never set before the sick a large quantity of food ; tempt with a very small portion delicately cooked and tastefully served. If not eaten directly, remove from the sick room without delay, as no food should be allowed to stand there. Do not give the same food often, as variety is charming. Never keep the sick waiting, always have something in readiness — a little jelly, beef tea, stewed fruit, gruel, etc. It will be found more tempting to serve any of these in glasses. If much milk is used, keep it on ice. Let all in- valid cookery be simple ; be careful to remove every particle of fat from broth or beef-tea before servmg. The best diet for brain workers who take proper care of their health is brown bread, cream, fresh butter, oatmeal, fresh cheese (if it agrees), eggs, fish, and a moderate amount of meat. Oysters may be used freely in their season, and fruits should not be omitted. There should be variety and change as flie season and health require. The diet should be varied in kind and form quite frequently, though not necessarily every day. Even in health, the best viands when continued from day to day become unpalatable, and even nauseous. An occasional change of diet, in short, is indispensable to a proper relish for food, and the mainten- ance of the appetite and good health. Cookery. mrs. Clarke's cookery book. '329 1210. VEAL BBOTH- — Ingredients — One and a half lbs. of veal, 1 doz. sweet almonds, a qt. of spring water, a little salt, 1 pt. of boiling water. Remove all the fat from the veal, and simmer c^ently in the spring water till it is reduced to a pint ; blanch and pound the aimonds till they are a smooth pa'^te, then pour over them the boiling water very slowly, stirring all the time till it is as smooth as milk ; strain both the almond and veal liquors thrnugh a fine sieve and mix well together, and add the salt and boil up again. 12il. OHIOKEIT LHOTH— Ingredients— An old fowl, 3 pints of water, a pinch of salt, a blade of mace, 6 or 8 peppercorns, a very small chopped onion, a few sprigs of sweet herbs. Cut up the fowl and put it, bones as well, in a saucepan with the water, salt, mace, pepnercorns, onion and sweet herbs ; let it simmer very gently till the meat is very tender, which will take about three hours, skimming well during the time. Strain carefully and set aside to cool. 1212. EGG BEiOTH. — Ingredients — An egg, \ pint of good un- favored veal or mutton broth quite hot, salt, toast. Beat the egg well in a broth basin ; when frothy add the broth, salt to taste, and serve with toast. 1213. EEL BItOTH> — Ingredients — Half lb. of small eels, 3 pints of water, some parsley, 1 slice of onion, a few peppercorns, salt to taste. Clean the eels and set them on the fire with the water, par- sley, onion, and peppercorns ; let them simmer till the eels are broken and the broth good. Add salt to taste and strain. These ingredients should make about a pint and a half of broth. 1214. BEEP BROTH (1) — ingredients— One lb. of good lean beef, 2 qts. of cold water \ a teacup of tapioca, a small piece of parsley, an onion if liked, pepper and salt. Soak the tapioca onehour,cut in small pieces the beef, put in a stewpan the above proportion of water, boil slowly (keeping well covered) one and a ha;f hours, then add the tapioca, and boil half an hour longer. Some add with the tapioca a small piece of parsley, and a slice or two of onion ; strain before serving, seasoning slightly with pepper and salt. It is more strengthening to add, just before serving, a soft poached egg. Rice may be used instead of tapioca, straining the broth, and adding one or two tablespoons ol rice (soaked for a short timej, and then boiling hah an hour. 330 MRS. CLARKE'S COOKERY BOOK. SiCK RoOM 1215. BEEP BROTH (2).— Ingredients— One and a half lbs. of finely -mincetl beef, I qt. of cold water, a little salt, and 2oz. of rice or barley. Simmer for four hours, then boil for ten minutes, strain, skim off the fat and serve. 1216. SCOTCH BUOTH — ingredients — The liquor in which a leg of mutton, piece of beef or old fowl has been boiled, barley, vegetables chopped small, a cap of rough oatmeal mixed in cold water, salt and pepper to taste. Add to the liquor some barley and vegetables, chopped small, in sufficient quantity to make the broth quite thick. The necessary vegetables are carrots, turnips, onions, and cabbafj;e, but any others may be added ; old (not parched) peas and celery are good additions. When the vegetables are boiled tender add the oatmeal to the broth, salt and pepper to taste. This very plain preparation is genuine Scotch broth as served in Scotland ; with any coloring or herbs, etc., added, it is not real Scotch broth. It is e.xtremely palatable and wholesome in its plain form. 1217. HAST7 BUOTH' —Ingredients — A bone or two of a neck or loin of mutton, f pt. of water, a piece of thyme, some parsley, a slice of onion. Remove the fat and skin from the meat, set it on the fire in a small tin saucepan that has a lid, with the water, the meat being first beaten and cut into pieces ; add the seasoning. Let it boil rapidly, skim it nicely ; take off the cover if likely to be too weak. Half an hour is sufficient to make it in. 1218. BROTH (a Splendid Broth for 'Weakness).— Ingre- dients — 2 lbs. of loin of mutton, a large handful of chervil, 2 qts. of v\ ater. Boil the meat with the chervil in the water till reduced to one quart. Take otf part of the fat. Any other herbs or roots may be added. Take half a pint three or four times a day. 1219. BROTH (Beef, Mutton and Veal).— Ingredients— 2 lbs. of lean beef. 1 lb scrag of veal, 1 lb. of scrag of mutton, some sweet herbs, 10 peppercorns, 5 qts. of water, 1 onion. Put the meat, sweet herbs, and peppercorns into a nice tin saucepan, with the water, and simmer till reduced to three quarts. Remove the fat when cold. Add the onion, if ap- proved. 1220. CALVES' FEET BROTH. — Ingredients — Two calves' feet, 3^ qis. of water, a large teacupf ul of jelly, ^ glass of Cookery. Mrs. clarke's cookery book. 331 sweet wine, a little sugar, nutmeg, yolk of 1 egg, a piece of butter the size of a nutmeg, a piece of fresh lemon peel. Boil the calves' feet in the water, strain and put aside ; when to be used take off the fat, put the jelly into a saucepan with the wine, sugar and nutmeg ; beat it up till it is ready to boil, then take a little of it and beat gradually to the yolk of egg, and adding the butter, stir all together, but don't let it boil. Grate the lemon peel into it. 1221. BEEP TEA (Simplest "Way of Making.) Cut the beef into very small pieces, and take away all the fat. Put it into a stone jar with a pint of water to each pound cf beef ; tie a double piece of brown paper over the top, and set the jar in a cool oven for several hours. Strain the beef tea off through a rather coarse strainer, and while it is hot take off every speck of fat with paper. If it is wanted stronger, put only half that amount of water. Should an oven be not obtainable, it will do equally well to place the jar in a large saucepan of boiling water ; but it will not do to cook it in a metal saucepan without ajar, because an invalid's palate is very sensitive, and the tea is sure to acquire an unpleasant flavor. If in the place of lean beef some beef bones are used, the tea will become a jelly when cold ; it will be less costly and less good. Any sort of flavoring may be added to it. A scrap of lemon-peel, a clove, a grate of nutmeg, a sprig of any sweet herb, or of parsley, put into the jar before cooking, will, any one of them, make a pleasant change, and a little ingenuity will soon increase the list. Such changes are grateful to a convalescent patient, and break the monotony of his life. However, a patient not decided- ly convalescent needs nothing but beef and water, often not even salt. It is a lengthy process this ;and, if time is wanting to carry it out, twenty minutes is quite sufficient to set a cup of good beef tea on the table. First of all, prepare half a pint of the following 1222. MEAT JITZCE. Scrape with a knife, because no cutting divides it finely enough, half a pound of beef steak, and remove all the fat and skin. Put it into a basin with half a pint ot tepid water, and let it stand fifteen minutes or longer. The result is what is commonly known as raw beef tea or meat-juice, every year more widely used as a restorative for infants as well as adults in cases of wasting or acute disease. Its appearance is against it, but the taste is simply that of any cold beef tea. Children gener- ally take it without difficulty ; but adults, unless they are too 332 MRS. Clarke's cookery book. Sick Room weak to have an opinion on the point, have often an insur- mountable objection to it. Nothing can then be done but to hide it in a colored or covered cup, or to add a little Liebig's Extract to conceal the color. The meat -juice is often prepared with hydrochloric acid, adding four drops to each pint of water > but we think the above recipe simpler, safer, and more suited for general use. Meat -juice is easier to assimilate than any form of cooked beef tea, and it is the only sort that may at all times be safely giver to very young infants. It has saved many lives, especiall) hose of rickety and wasted children and typhoid patients, and it seems right that everyone should know how to set about making it But, to return to our 1223. QUICKLY MADE BEEF TEA. Take the above juice and meat together, and put it on a slow fire. Let it boil for not longer than five minutes, strain it and it is ready for use. If it has been carefully scraped there will be no fat upon it, but if there should be some it can easily be removed with paper. Salt must be added to taste. 1224. Another Quick LlethoA- Scrape the beef as before, and remember that it is useless to put in gristle or sinew, because in none of these quick methods is there sufficient time to cook it. Set the meat over a very slow fire without water for a quarter of an hour, then add warm water and simmer for half an hour or longer. 1225. BEEP TEA OTTSTARD. This may be served alone either hot or cold, or a few small pieces can be put in a cup of beef tea, which is thus transferred into a kind of soupe royale. Beat up an egg in a cup, add a small pinch of salt, and enough strong beef tea to half fillthe cup; butter a tiny mould and pour in the mixture. Steam it for twenty minutes, and turn it out in a shape. 1226. SAVOB.Y BEEP TEA —Ingredients — 3 lbs. of beef chopped up finely, 3 leeks, 1 onion with 6 cloves stuck into it, 1 small carrot, a little celery seed, a small bunch of herbs, consisting of thyme, marjoram, and parsley, 1 teaspoonful of salt, half a teacupful of mushroom ketchup, and 3 pints of water. Prepare according to the directions given in the first recipe. 1227. MTJSH. Put some water or milk into a pot and bring it to boil, then let the corr meal out of one hand gently into the milk or water, Cookery. mrs. clarke's cookery book. 333 and keep stirring with the other until you have got it into a pretty stiff state; after which let it stand ten minutes era quarter of an hour or less, or even only one minute, and then take it out, and put it into a dish or bowl. This sort of half- pudding, half-porridge, you eat either hot or cold, with a little salt or without it. It is eaten without any liquid matter, but the general way is to have a basin of milk, and taking a lump of the mush you put it into the milk, and eat the two together. Here is an excellent pudding, whether eaten with milk or with- out it ; and where there is no milk it is an excellent substitute for bread, whether you take it hot or cold. It is neither hard nor lumpy when cold, but quite light and digestible for the most feeble stomachs. 1228. POT^L (SteWOdL in "barley)-— ingredients— One chicken, i lb. of pearl barley, enough milk to cover the barley, only a Uttle salt, a bunch of sweet herbs. Truss the chicken as for boiling; place it in a stewpan with the well-washed barley; sprinkle a little salt in and the sweet herbs ; enough milk to cover the barley ; put it on the fire, and let it stew very slowly, continue to add milk as it boils awav, so that the barley maybe always covered, but not the chicken, which should be dressed only by the steam from the milk. A small bird will take about three hours. When done serve with the milk and barley round it. 122a. VEGETABLS MAaE.O'W (Stuffed).— Ingredients— One marrow, some mince of either veal or chicken, bread crumbs, good gravy. Take a good-sized marrow, boil until tender, halve length- ways ; remove the seeds, and fill the inside with hot mince; join the two sides together, place upon a hot dish, sprinkle with grated bread crumbs ; set in the oven to brown for a few min- utes. Serve with a boat of good gravy. 1230. LITJTTON OUTLETS (DelioatS).- Ingredients-Two or 3 small cutlets from the best end of a neck or loin of mutton, 1 cupful of water or broth, a little salt and a few peppercorns. Trim the cutlets very nicely, cut off all the fat, place them in a flat dish with enough water or broth to cover them, add the salt and peppercorns and allow them to stew gently for two hours, carefully skimming off every particle of fat which may rise to the top during the process. At the end of this time, provided the cutlets have not been allowed to boil fast, they will be found extremely tender. Turn them when half done. 334 MRS. Clarke's cookery book. Sick Room 1231. LA2iCBS' PUT (Frencll). — Ingredients — Two sets of lamba' fry, 2 eggs, bread-crumbs, chopped parsley, hot lard. Blanch the fry ten minutes in boiling water, drain them on a sieve, and when quite dry egg over with a paste brush ; throw them into bread-crumbs, with which you have mixed some chopped parsley, fry them in very hot lard of a nice light brown color, dress pyramidically upon a napkin, garnish with fried parsley, and serve. 1232. RABBIT (SteWOd). — Ingredients — Two nice young rabbits, 1 qt. of milk, 1 tablespoonful of flour, a blade of mace, salt and pepper. Mix into a smooth paste the flour with half a glass of milk, then add the rest of the milk ; cut the rabbits up into conven- ient pieces ; place in a stewpan with the other ingredients and simmer gently until perfectly tender. 1233. S-WEETBEEADS- These, when plainly cooked, are well adapted for the conval- escent. They should be slowly boiled, and very moderately seasoned with salt and cayenne pepper. 1234. PORK JELLY (Dr. Rat cliff's Restorative).— Ingredi- ents. — A leg of well-fed pork, 3 gals, of water, ^oz. of mace, the same of nutmeg, salt to taste. Take the pork just as cut up, beat it, and break the bone. Set it over a gentle fire with the water and simmer until it is reduced to one gallon. Let the mace and nutmeg stew with it. Strain through a fine sieve. When cold take off the fat. Give a large cupful the first and last thing and at noon, putting salt to taste. 1235. SHANK JELLY-— Ingredients— 12 shanks of mutton, 3 blades of mace, an oniuii, 20 Jamaica, and 30 or 40 black peppers, a bunch of sweet herbs, a crust of bread toasted brown, and 3 qts. of water. Soak the shanks for four hours, then brush and scour them very clean. Lay in a saucepan with all the ingredients, pour- ing in the water last, and set them near the stove ; let them simmer as gently as possible for five hours, then strain and place in a cool place. This may have the addition of a pound of beef, if approved, for flavor. It is a remarkably good thing for persons who are weak. 1236. ARROWROOT JELLY-— i pt- of water, a glass of sherry, a spoonful of brandy, grated nutmeg, and fine sugar, dessert spoonful of arrowroot rubbed smooth in two spoonfuls of cold water. This is a very nourishing disl* Put into a saucepan all the Cookery. mrs. Clarke's cookery book, 335 ingredients excepting the arrowroot ; boil up once, then mix in by degrees the arrowroot ; then return the whole into the saucepan ; stir and boil it three minutes. 1237. TAPIOCA JELLY-— Ingredients— Some of largest kind of tapioca, some lemon juice, wine, and sugar. Pour cold water on to wash it two or three times, then soak it in fresh water five or six hours, and simmer it in the same until quite clear ; then add the lemon-juice, wine, and sugar. The peel should have been boiled in it. It thickens very much. 1238. MEAT JELLY.— Ingredients—Beef, isinglass, 1 teacup- ful of water, salt to taste. Cut some beef into very small pieces and carefully remove all the fat. Put it in an earthen jar with alternate layers of the best isinglass (it is more digestible then gelatine) until the jar is full. Then add a teacupful of water with a little salt, cover it down closely, and cook it all day in a very slow oven. In the morning scald a jelly mould and strain the liquid into it. It will be quite clear, except at the bottom, where will be the brown sediment such as is in all beef tea, and it will turn out in a shape. It is, of course, intended to be eaten cold, and is very useful in cases where hot food is forbidden, or as a variety from the usual diet. 1239. GLOTJOESTER JELLY.— Ingredients— l oz each of rice, sago, pearl barley, hartshorn shavings, and eriugo root, 3 pts. of water. Simmer until reduced to a pint, and strain it. When cold it will be a jelly, of which give, dissolved in wine, milk, or broth, in change with other nourishment. 1240. OHIOEEN PANADA— Ingredients— a chicken, quart of water, a little salt, a grate of nutmeg, and the least piece of lemon peel. Boil the chicken about three parts done in the water, take off the skin, cut the white meat off when cold, and pound in a mortar ; pound it to a paste with a little of the water it was boiled in ; season with salt, nutmeg, and lemon peel. Boil gently for a few minutes to the consistency you desire. 1241. GEAVY SIPPETS.— Ingredients- 2 or 3 sippets of bread, grasy from mutton, beef or veal, salt to taste. On an extremely hot plate put the sippets and pour over them the gravy. Sprinkle a little salt over. 1242. A GOOD RESTORATIVE (l).-Ingiedienta— two calves' feet, 2 pts. of water, 2 pts. of new milk. Bake all together in a closely-covered jar for three hours and 336 MRS. Clarke's cookery book. Sick Room a half. When cold, remove the fat. Give a large teacupful the last and first thing. Whatever flavor is approved, give it by baking in it lemon peel, cinnamon, or mace. Add sugar after. 1243. Aaotlier (2). — ingredients— 6 sheep's trotters, 2 blades of mace, a little cinnamon, lemon peel, a few hartshorn shav- ings, a little isinglass, and 2 qts. of water. Simmer to one quart, when cold take off the fat, and give nearly half a pint twice a day, warming with it a little new milk. 1244. Aaotlier (3). — Ingredients — i oz. of isinglass shavings, 40 Jamaica peppers, a piece of brown crust of bread, 1 qt. of water. Boil to a pint and strain. This makes a pleasant jelly to keep in the house, of which a large spoonful may be taken in wine and water, milk, tea, soup, or any way. 1245. Another (a most pleasant Draught) (4).— ingredients— i oz. of isinglass-shavings, 1 pt. of new milk, a little sugar. Boil to half-pint ; add for change, a bitter almond. Give this at bed-time, not too warm. 1246. SAGO 0B*EA1%. ounces : Dose, a tablespoonful about everj- four hours. 20 drops of Laudanum, or i drachm of Tincture of Henbane may be added if the cough is very troublesome, but the former is objectionable if the brain is at all affected. For night restlessness, 2 or 3 grains of Dover's Powders, taken at bed-time, is good ; this is the dose for a child of three years old. Mustard poultices to the throat, the chest, and be- tween the shoulders, are often found beneficial ; so is an opiate liniment composed of Compound Camphor and Soap Liniment, of each 6 drachms, and 4 drachms of Laudanum. Roadie s Embrocation is a favourite application, and a very good one ; it is composed as follows : — Oil of Amber and of Cloves, of each % an ounce; Oil of Olives, i ounce ; a little Laudanumis, perhaps, an improvement. This may be rubbed on the belly when it is sore from coughing. Difficulty of breathing may be sometimes relieved by the vapour of Ether or Turpentine diffused through the apartment. In the latter stages of the disease, tonics are generally advisable. Steel Wine, about 20 drops, with 2 grains of Sesquicarbonate of Ammonia, and 5 drops of Tincture of Conium, in a tablespoonful of Cinnamon Water, sweetened with Syrup, is a g^ od form ; but a chanj^e of The Doctor, mrs. clarke's cookery book. 355 air, with a return to a generous diet, are the most efifectual means of restoration to health and strength. Squinting, stupor, and convulsions are symptomatic of mischief in the brain ; in this case leeches to the temples, and small and frequently repeated doses of Calomel and James's Powder should be resorted to. Fever, and j,'reat difficulty of breathing, not only during the fits of coughing, but between them, indicate inflammation in the chest, on which a blister should be put, after the application of two or three leeches. In this case, the rule must be low diet, with febrifuge medicines, such as Acetate of Ammonia, Tartarized Antimony in Camphor Mixture, and Calomel and James's Powders. Some medical practitioners have recommended the application of Lunar Caustic to the glottis in this disease, but no unprofessional person should attempt this. Others have found the Tincture of artifical Musk serviceable, beginning with 3 or 4 minim doses at the outset, and going up to 10 or 12 minims, in Barley Water, two or three times a day. Diluted Nitric Acid we have frequently administered both to children and adults, with decidedly beneficial results ; from 5 to 10 drops iu plain or Cinnamon Water, sweetened ; it may be given very frequently ; a little Ipecacuanha Wine, and Tincture of Henbane or Hem- lock, about 5 drops, may be added to each dose. Cochineal and Salts of Tartar is the old popular remedy, and it i=;, no doubt, sometimes uselul, but v/e would rather not depend on it. Dr. Golding Bird recommends the following mixture: — Alum, 25 grains ; Extract of Henbane, 12 grains, Syrup of Poppies, 2 drachms ; Dill Water, sufficient to make 3 ounces : give a dessertspoonful every six hours. — The Family Doctor. 1314. Diarrhoea— (Greok rto, to flow). Looseness of the bowels, sometimes called Flux. This is a very commom disorder, arising from a variety of causes, foremost among which may be mentioned suppressed perspiration, a sudden chill or cold applied to the body, acid fruits, or any indi£;estible food, oily or putrid substances, deficiency of bile, increased secretion of mucus, worms, strong purgative medicines, gout or rheumatism turned inwards, &c. Hence diarrhoea may be distinguished as bilious, jnucous, lienitery {where the food passes unchanged), caliac (where it passes oft in a white liquid state, like chyle), and verminose, produced by worms. The sytnpioms are frequent and copious discharges of feculent matter, accompanied usually with griping and 356 MRS. Clarke's cookery book. The Doctor. flatulency , there is weight and uneasiness in the lower belly which is relieved for a time on the discharge *^aking place ; there is nausea, often vomiting ; a pale countenance, some- times sallow; a bitter taste in the mouth, with thirst and dry- ness of the throat ; the tongue is furred and yellow, indicating bile in the alimentary canal ; the skin is dry and harsh, and if the diseaee is not checked great emaciation ensues. The treatment must depend in some degree on the cause ; the removal of the exciting ihatter, by means of an emetic, or aperient medicines, will, however, be a safe proceeding at first ; if the Diarrhoea be caused by obstructed perspiration or expo- sure to cold, nauseating doses of Antimonial, or Ipecacuanha Wine, may be given every three or four hours, the feet put into a warm bath, and the patient be well covered up in bed. When the case is obstinate, resort may be had to the vapour bath, making a free use of diluents and demulcents. Where there is acidity of the stomach, denoted by griping pains and flatulency, take Chalk Mixture, with Aromati-c Confection, and other anti acid absorbents or alkalies, such as Carbonate of Potash, with Spirits of Ammcnia, and Tincture of Opium, or some other anodyne ; if from putrid or otherwise unwholesome food, the proper course, after the removal of the offending matter, is to give absorbents, in combination with Opium, or if these fail, acid and an anodyne ; the following is an efficacious formula : Diluted Sulphuric Acid, 2 drachms ; Tincture of Opium, y^ a drachm ; Water, 6 ounces ; take a tablespoonful every two hours. When the looseness proceeds from acrid or poisonous substances, warm diluent drinks should be freely administered, to keep up vomiting, previously excited by an emetic ; for this purpose thin fat broth answers well ; a purge of Castor Oil should also be given, and after its operation, small doses of Morphine, or some other preparation of Opium. When repelled gout or rhumatism is the cause, warm fomentations, cataplasms, blisters to the extremities, and stimulant purges such as Tincture of Rhubarb, to be followed by absorbents with anodynes ; if worms are the exciting cause, their removal must be first attempted, but drastic purgatives, often given for the purpose, are dangerous ; in this case, Turpentine and Castor Oil, i drachm of the first and 6 of the last, may be recommended. The Diarrhoea which often occurs in childhood during the teething, should not be sudden- ly checked, nor at all, unless it prevails to a hurtful extent ; if necessary to stop it, give first a dose of Mercury and Chalk, from 2 to 4 or 6 grain; . according to age, and then powder of Prepared Chalk, Cmnamon, and Rhubarb, about 3 grains of The Doctor, mrs. Clarke's cookery book. 357 each every four hours. DiarrhcEa sometimes attacks pregnant women, and, in this case, its progress ought to be arrested as quickly as possible. In all cases of looseness of the bowels it is best to avoid hot thin drinks, unless given for a specific purpose ; the food, too, should be simple and easy of digestion ; Milk with Cinnamon boiled in it, thickened with Rice or Arrowroot, is good ; vegetables, salt meat, suet puddings and pies are not ; if there is much exhaustion, a little cool Brandy and Water may be now and then taken. When Dirrhoea is stopped, astringent tonics, with aromatics, should be given to restore the tone of the stomach. This disease may be distinguished from Dysentery, by being unattended by either inflammation, fever, contagion, or that constant inclination to go to stool without a discharge, which is common in the latter disease, in which the matter voided is sanguineous and putrid, while that in Diarrhoea is simply feculent and alimentary. — The Family Doctor. 1315. Diphtheria- in diphtheria the false membrane accompanying inflamma- tion appears almost invariably in the fauces or throat, and in many cases it is limited to this situation. It may extend more or less over the mucus surface within the mouth and nostrils. It is not infrequently produced within the windpipe, giving rise to all the symptoms of true cr»up, and generally proving fatal. The disease rarely occurs except as an epidemic. Per- sons between three and twelve years of age are most apt to be affected with it, but no period of life is exempt from a lia- bility to it. Frequent vomiting, diarrhoea, hemorrhage from the nostrils or elsewhere, convulsions, delirium, and coma are symptoms which denote great danger. The chief objects in the treatment are to palliate symptoms and support the powers of life by the judicious employment of tonic remedies conjoined with alimentation and alcoholic stimulants. The latter are in some cases given in large quantity without inducing their excitant effects, and there is reason to believe that they are sometimes the means of saving life. The following treatment has been tried in our own family, and has been most success- ful : 1 3 16. The Sulphur Treatment of Diphtheria. — An eminent physician is said to have worked great wonders in treating diphtheria with sulphur during the recent prevalence of an epidemic. A person who accompanied him says : " He put a teaspoonful of flour of brimstone into a wine-glass of water, and stirred it with his finger instead of a spoon, as sulphur 358 MRS. Clarke's cookery book. The Doctor. does not readily amalgamate with water. When the sulphur was well mixed he gave it as a gargle, and in ten minutes the patient was out of danger. Instead of spitting out the gargle, he recommended the swallowing of it. In extreme cases in which he had been called just in the nick of time, when the fungus was too nearly closing to allow the gargle, he blew the sulphur through a quill into the throat, and, if the fungus had shrunk to allow of it, then the gargling. He never lost a pa- tient from diphtheria. If a patient cannot gargle, take a live coal, put it on a shovel, and sprinkle a spoonful or two of flour of brimstone at a time upon it : let the sufferer inhale it, hold- ing the head over it, and the fungus will die. If plentifully used, the whole room may be filled almost to suffocation, and the patient can walk about in it, inhaling the fumes, with doors and windows closed.'' 1317. Tirphoid Fever. This fever is called by German abdominal typhus, and by Eng- lish and American writers, for the same reason, enteric fever. This characteristic, intestinal affection, is one of the essential points of distinction between typhoid and typhus fever. Typhoid fever is undoubtedly communicable, yet it is rarely com- municated to those who are brought into contact with cases of it, namely, physicians, nurses, and fellow patients in hospital wards ; and it occurs when it is quite impossible to attribute it to a contagion. It is more apt to prevail in the autumnal months than at other seasons. The early symptoms are chilly sensations, pain in the head, loins, and limbs, lassitude, and looseness of the bowels. During the course of the fever stupor, as in cases of typhus, is more or less marked. In the majority of cases there is a characteristic eruption, usually confined to the trunk, but sometimes extending to the limbs. The duration of the fever is longer than that of typhus, the average, dating from tiie time of taking to the bed, being about sixteen days in the cases which end in recovery ; it is somewhat less in the fatal cases. Milk is pre-eminently the appropriate article of diet, and alcoholic stimulants are sometimes tolerated in very large quantities without any of the excitant or in- toxicating effects which they would produce in health. Favour- able hygienic conditions are important, such as free ventilation, a proper temperature, and cleanliness. 1318. Fits. Fainting fits are sometimes dangerous, at other times harm less ; should heart disease be the cause, the danger is great. The Doctor, mrs. clarke's cookery book. 359 If from some slight cause, such as sight of blood, fright, ex- cessive heat, &c., there is no cause for alarm. It would be superfluous to enumerate the symptoms. The treatment: First, lay the patient upon his back with his head level with the feet, loosen all garments, dash cold water over the face ; sprinkle vinegar and water over the hands and about the mouth, apply smelling salts to the nose, and when the patient has recovered a little, give 20 drops of sal-volatile in water. 1319. Apoplexy. These fits generally occur in stout, short-necked people, symptoms, sparks before the eyes, giddiness, confusion of ideas, when the patient falls down insensible ; the body is paralyzed, the face and head is flushed and hot, the eyes fixed, the breath- ing loud. Put the patient to bed, immediately raise the head, remove everything from the neck, bleed freely from the arm, if there is no lancet at hand use a penknife, put warm mustard poultices to the soles of the feet and the insides of the thighs, the bowels should be freely opened, take two drops of castor oil and mix with eight grains of calomel, put this as far back on the tongue as possible, the warmth of the throat will cause the oil to melt quickly, and so be absorbed into the stomach. If the blood vessels about the head are much swollen put eight leeches on the temple opposite the paralyzed side. Send for surgeon at once. 1320. Epilepsy. These fits generally attack young persons. Symptoms : Palpitations, pain in the head, but as a rule, the patient falls dewn suddenly without warning. The eyes are distorted, foam- ing at the mouth, the fingers tightly clenched and the body much agitated ; when the fit is over, the patient feels drowsy and faint. Keep the patient flat on his back, slightly raise the head, loosen all garments round the neck, dash cold water upon the face, place a piece of wood between the teeth to prevent the patient hurting his tongue. After the fit give the following pills. 1321. Dr. Oullea's Treatment of Epilepsy, or railing Pits. Take of ammoniate of copper, twenty grains ; bread crumb and mucilage of gum arable, a sufficient quantity to form it into a mass, which is to be divided into forty pills. In the beginning one of these is to be taken three times a day, and gradually increased to two, or even three pills, thrice a day. 360 MRS. Clarke's cookery book. The Doctor. 1322. Hysteria. A nervous aflfection chiefly seen in females, and generally connected with uterine irregularities ; it is sometimes called Clavus or Globus Histericus., and is commonly known as Hys- terics. As this is a very common affection, amenable to do- mestic treatment, it is desirable that we should devote some little space to a consideration of it. First let us observe, that the age at which there is the greatest proneness to Hysteria, IS from that of puberty to the fiftieth year, that is from the accession to the cessation of menstrual life ; at the beginning and end of which it is more frequent and marked than at any other period. Single women, and the married who do not bear children are most subject to it, although it sometimes occurs at the early period of pregnancy and immediately after child-birth. Persons of studious and sedentary habits, and of scrofulous and weakly constitutions, are especially likely to be the subjects of Hys- teria ; as are indolent and plethoric persons, and those debili- tated by disease, or excesses of any kind : it may be excited by excessive evacuations, suppression of the natural secretions, strong mental emotions, or sympathy with others so affected. It is a curious circumstance connected with this affection that it simulates almost every disease to which humanity is liable. A patient suffering under Hysteria may have a rough, hoarse, croupy cough, loss of voice, hiccup, pain in the left side, flut- tering of the heart, running at the eyes and nose, spasmodic contractions and convulsive movements of various kinds, vomiting, copious evacuations, delirium, and all kinds of violent and unmanageable symptoms, which subside as soon as the hysterical paroxysm does. All this shows that the whole nerv- ous system is peculiarly influenced by the affection. An attack generally comes on with a sensation of choking ; it seems as if a ball were rising in the throat and threatening to stop the passage of the air ; then the trunk and limbs become strongly convulsed, so much so that an apparently feeble woman will require three or four strong persons to restrain her from injur- ing herself; then follows the hysterical sobbing and crying, with alternate fits of laughter ; generally the head is thrown back, the face flushed, the eyelids closed and tremulous ; the nostrils distended, and the mouth firmly shut ; there is a strong movement in the throat, which is projected forward, and a wild throwing about of the arms and hands, w-ith sometimes a tearing of the hair, rending of the clothes, catching at the throat, and attempts to bite those who impose the necessary restraint. After awhile, the deep and irregular breathing, the The Doctor, mrs. Clarke's cookery book. 361 obvious palpitation of the heart, with the symptoms above enumerated will ctase ; there will be an expulsion of wind up- wards, and the patient will sink down, sobbinj;; and sighing, to remain tranquil for a shorter or longer period, at the end of which she may again start up, and be as vio.ent as ever; or she may go off inio a calm sleep, from which she will probably awake quite recovered. A fit of Hysteria may last for a few minutes only, or for several hours, or even days ; persons have died under such an infliction : it may generally be distinguished from epilepsy by the absence of foaming at the mouth, which is nearly always present in that disease, and also by the pecu- liar twinkling of the eyelids, which is a distinguishing symptom of great value, and a sign of safety. In epilepsy, too, there is complete insensibility, not so in Hysteria ; the patient retains a partial consciousness ; hence it behoves those about her to be cautious what they say ; if any remedies are suggested of which shi is likely to have a dread, her recovery may be greatly re- tarded thereby. In epilepsy there is laborious or suspended respiration, dark livid complexion, a protruding and bleedino- tongue ; rolling or staring and projected eyeballs, and a fright- ful expression of countenance. Not so in Hysteria ; the cheeks are usually red, and the eyes, if not hidden by the closed eye- lids, are bright and at rest ; the sobbing, sighing, short cries, and laughter, too, are characteristic of the latter affection. We point out these distinctions that no unnecessary alarm may be felt during fit of Hysteria, which is seldom attended with ultimate danger either to mind or body, although the symptoms are sufficiently distressing to cause anxiety. Treatment. — The first efforts must be directed to prevent the patient, if violent, from injuring herself ; but this should not be done in a rude, rough manner. It is, perhaps, best to confine her hands, by wrapping tightly round her a sheet or blanket. The dress should be loosened, especially round the throat, and the face freely exposed to fresh air, and both that and the head well washed with cold water ; if she can and will swallow, an ounce of Camphor Mixture, witli a teaspoonful of Ether, Sal volatile, Tincture of Assafoetida, or Valerian, may be ad- ministered ; strong Liquid Ammonia may be applied to the nostrils ; and if the fit is of long duration, an Enema injected, consisting of Spirits of Turpentine, Castor Oil, and Tincture of Assafoetida, of each half an ounce, in half a pint of Gruel. What is required is a strong stimulus to the nervous system; therefore, dashing cold water on the face, and hot applications to the spine, are likely to be of service. Sir A. Carlisle recom- mends that a polished piece of steel, held in boiling water for a 362 MRS. Clarke's cookery book. The Doctor. minute or two, be passed down the back over a silk handker- chief. This has been found to prevent the recurrence of the paroxysm, which has before been periodic ; by which it would seem that the patient has some power of controlling the symp- toms, when a sufficiently strong stimulus is applied, to enable or induce her to exercise it. During the intermission < attacks of Hysteria, attention should be devoted to any constitutional or organic defects, from which they are likely to arise ; the patient's mind should be kept as tranquil as possible, and a tendency to all irregular habits or excesses held in check ; if plethoric, there should be spare diet, and perhaps leeching ; if scrofulous and weakly, good nourishing food and tonic medicines, particularly some form of Iron, the shower bath, regular exercise, cheerful com- pany ; antispasmodics, and remedies which have a gently stim- ulating effect, will frequently relieve the sleeplessness com- plained of by hysterical patients better than opiates and other narcotics. In such cases Dr. Graves recommends pills com- posed of a Grain of Musk and two or three Grains of Assafoetida, to be taken two or three times a da^. When there is headache, dry-cupping at the back of the neck, or between the shoulders, will probably be of service. A change in the mode of life, in- volving entering upon new cares and duties, will frequently effect a complete cure of Hysteria, which, it has been observed, seldom attacks women of a vigorous mind. It is extremely de- sirable that, in the education of young females, the bodily powers should be well exercised and devloped. Too little at- tention is paid to this generally, and the consequence is that a great many of our young women are weak and nervous, and frequently subject to hysterical affections. 1323. Quinsy- Though called tonsillites, the inflammation is rarely confined to the tonsils, but involves the pharynx, the soft palate and the uvula and sometimes extends to the root of the tongue. It com- mences with a feeling of dryness and discomfort about the throat and with pain in swallowing. The mucous membrane lining the throat is reddened and the tonsils are more or less swollen. As the disease advances, the inflamed parts, at first dry, because covered with vicid mucous, and the distress of the patient is greatly enchanced by the effort which he is tempted to make ♦o remove this secretion. In many cases suppuration occurs in one or both tonsils ; when this takes places those organs are often enormously swollen, and, together with the obstruction of the in- flamed palate, may render breathing difficult and painful. In such The Doctor, mrs. Clarke's cookery book. ' 363 cases the febrile reaction is strongly marked,the skin being hot and thepulse full and frequent, the patient is unable to take nourishi^ent and the voice becomes thick and characteristic of the disease. The disease though painful is attended with little danger ; but the inflammation may by extension involve the larynx, and thus prove fatal. The disease requires but little treatment. Where the mucous membrane alone is involved, a stringent gargle, repeated five or six times a day, usually gives relief. The food should be liquid — (soups, beef tea, milk, etc.,) and should be swallowed in large mouthfuls, which give less pain than smaller ones. If an abscess forms in either or both tonsils the greatest relief is obtained from frequent inhalations of warm steam, which acts as a poultice to the inflamed parts. As soon as the location of the abscess can be determined, it should be opened, after which there is usually no further trouble. 1324. An Ezcellent Eemody for a Cold. Take a large tea-cupful of linseed, two pennyworth of stick- liquorice, and quarter of a pound of sun raisins. Put these into two quarts of soft water, and let it simmer over a slow fire till it is reduced to one ; then add to it a quarter of a pound of brown sugar-candy (pounded), a table spoonful of old rum, and a tablespoonful of the best white-wine vinegar, or lemon-juice. Drink half a pint at going to bed, and take a little when the cough is troublesome. This receipt generally cures the worst of colds in two or three days, and if taken in time, may be said to be almost an infallible remedy. It is a most balsamic cordial for the lungs, without the opening qualities which en- danger fresh colds on going out. It has been known to cure colds that have been almost settled into consumption, in lef.s thHn three weeks. The rum and vinegar are best to be added only to the quantity you are going immediately to take ; for, if it is put into the whole it is apt to grow flat. 1325. Cold. The symptoms o^ a. cold are familiar to most persons, for there are few who have not experienced them ; as a general rule the treatment should be av'oidance of exposure to out-of-door at- mospheric influences, unless the weather be very fine and mild; warm diluent drinks and diaphoretics at night to promote per- spiration, with the use of the foot bath. The saying runs, " feed a cold and starve a fever," but this is not always the safe course ; If there is an absence of febrile symptons, which is rarely the case, a warm nourishing diet may be the rule, and 364 MRS. Clarke's cookery book. The Doctor. medicines may be pretty nearly dispensed with, but if these symptons are present, the system must be reduced by low diet and aperient medicines ; two grains of Calomel, with ten grains of Dover's Powder should be given at bed-time, and a Senna draught in the morning, taking, during the day, a mixture like this : Sulphate of Magnesia, two drachma ; Sweet Spirits of Nitre, two drachms ; Wine of Tartarized Antimony, one drachm ; Liquor of Acetate of Ammonia, six ounces ; take a tablespoonful every four hours. A high medical authority has recently recommended a total abstinence from liquids, he says: — "To those who have the resolution to bear the feelings of thirst for thirty-aix or forty-eight hours, we can promise a pretty cer- tain and complete riddance of their colds ; and, what is per- haps more important, a prevention of those coughs which com- monly succeed them. Nor is the suftering from thirst nearly so great as might be expected." It is Dr. C. J. Williams who writes thus : — " We have never witnessed any evil from this abstinence from liquors for the time prescribed ; but it is not unlikely that it may do harm in persons with irritable stomachs; or in those liable to urinary disorders. Moderation in liquid food is one of the best preventives against the bad effects of exposure to cold. When there is a large quantity of liquid in the system there must be increased perspiration, and, there- fore, greater risk from the effect of cold." We mention this new light thrown on the subject of treatment for cold, without fully recommending its adoption, having tested the opposite method and found it efficacions ; it might do in some cases, but not, we apprehend, in the great majority. For directions for the treatment of cough and other concomitants of cold, see cough. 1326. Colds (How to prevent). The Popular Science Monthly gives good advice in regard to the prevention of colds. The mistake is often made of not taking great care to put on extra wraps and coats when pre- paring for outdoor exercise. This is not at all necessary in robust persons. Sufficient heat to prevent all risk of chill is generated in the body by exercise. The care should be taken to retain sufficient clothing after exercise, and when at rest, to prevent the heat passing out of the body. Indeed, persons very often catch chills from throwing off extra clothing after exercise, or from sitting about in garments the material of which is not adapted to prevent the radiation of heat from the body. The Doctor, mrs. clarke's cookery book. 365 1327. OOTlffll. A convulsive effort of the lungs to get relief of phlegm 01 other matter ; it may be a sympton of Bronchitis, or Catarrh, or Croup, or Influenza, or Laryne^itis, or Phthisis, or Pleurisy, or Pneumonia, or Relaxed Uvula, also Hooping Cough. We can here lay down but a few general principles with re- gard to the treatment of simple cough without reference to the peculiar disease of which it may be symptomatic ; and first let us observe, that it may be either what is properly, as well as medically, termed dry or moist. In the former case, Opium and its preparations, are advisable, in the latter they should not be used ; the irritation will be best allayed by Henbane or Hemlock, either the Tincture or Extract, with demulcents, as Barley Water, Linseed-tea, etc., and Liquorice, either the Root boiled, or Extract ; it is well also to add from five to ten drops ol Ipecacuanha Wine to each dose ; inhalation also of the steam from boiling water will generally be found beneficial — and especially if some medicinal herb, such as Horehound or Coltsfoot, be infused in it. In moist coughs there should not be so much fluid taken, and the use of demulcents must be somewhat restricted. Opiates may be administered, but not too freely, either separately, or in cough mixtures ; Paregoric Elixir, in which the Opium is combined with Benzoic Acid and Oil of Aniseed (expectorants), and Camphor (antispasmodic), is perhaps the best form of administration ; a teaspoonful in a glass of water, generally allays the irritation, and frequent desire to cough which arises from it. In cases where there is difficulty of expectoration, some such mixture as this should be taken: — Compound Tincture of Camphor, four drachms ; Ipecacuanha Wine, and Oxymel of Squills, of each two drachms ; Mucilage of Acacia, one ounce ; Water, four ounces, mix and take a tablespoonful when the cough is troublesome ; for old people, two drachms of Tincture of Benzoin, commonly called Friar's Balsam, may be added to the above; and if there should be much fever, two drachms of Sweet Spirits of Nitre. For all kinds of cough counter irritants should be applied, such as blisters and warm plasters, rubbing in of stimulant ointments on the chest and between the shoulders ; those parts also should be well protected by flannels next the skin, dressed hare skin and other contrivances of the kind. For coughs which are more particularly troublesome by night, it is best to give the Opium, Hebane, or Hemlock, as the case may be, at bedtime, in the shape of a pill; of the Extracts of either of the latter, five grains may be given ; of the first, one or two 366 MRS. Clarke's cookery book. The Doctor. grains of the Gum, or a quarter of a grain of Morphine. A long experience of their efficacy among a large number of dis- pensary patients enables the author to recommend with con- fidence the following pills ; take of Compound Squill Pill, one drachm ; Ipecacuanha Powder and Extract of Hyoscyamus, of each, half a drachm ; mix and make into twenty-four pills, take one or two on going to rest. Very frequently febrile symptoms accompany coughs, and then afulldiet is not advisable, and stimulants must be avoided. Great relief is often afforded by the use of the warm foot bath, and warm gruel, with a ten grain Dover's Powder after the patient is in bed ; then plenty of covering to encourage pers- piration. Coughs should never be neglected, they are so fre- quently symptomatic of organic disease; if they do not yield to simple remedies, let medical advice be sought, whether the patient be old or young. See Colds. 1328. Headache- Headache may arise from a variety of causes ; consequently the preventive measures vary according to the nature of the attack. When it isof that kind which is dependent on rheum- atism, and which affects the muscles, extending often from the forehead to the back, and sometimes involving the temples, the patient should be as much as possible in the open air, and should use the shower-bath every morning. When the form of headache is accompanied with tenderness of the scalp, and acute pain on pressure, indicating an affection of the immedi- ate covering of the bones, — besides exercise in the open air, the head should be shaved, and washed twice a day, namely, morning and evening, with cold water, and afterwards gently rubbed with a towel for ten or fifteen minutes. The residence should be in a dry, somewhat elevated situation ; and quietude of mind should be maintained. When the pain in the forehead and the back of the head is obtuse, and accompanied with a sensation of torpor and oppression ; and when this occurs in weak and irritable persons, besides the necessary medical treatment, which ought not to be neglected, all mental appli- cations should be suspended, and cheerful society culti- vated ; the diet should be moderate, and the utmost attention paid to the state of the bowels. Exercise and shower-baths are as essential in this as in the other varieties of the head- ache. Lastly, in what is usually termed sick headache, den- oted by either acute or dull pain over the left temple, with some tenderness of the part, throbbing, and an incapacity at the time for any mental exertion, the whole arising generally from The Doctor, mrs. clarke's cookery book. 367 indigestion, or some error in diet previous to the occurrence of the headache, it is scarcely necessary to say that prudence in diet, both with respect to quantity and quality, should be observed. Long fasting, excess of wine or any stimulant, pro- tracted sedentary occupations, hurry of business and anxiety, should be known to be exciting causes, and, consequently, as far as possible, avoided by those predisposed to sick headaches; in a few words, the duty of the head and the feet should be equally balanced. Proper diet and exercise, cheerfulness of mind, and agreeable sociable intercourse, will do more to reg- ulate the stomach and bowels, in those predisposed to this form of headache, than any plan of medical treatment which can be suggested. 1329. Ceplialic Snuff. Lundyfoot snufFand as-abaracca leaves, of each two ounces; lavender flowers, two drachms ; essence of bergamot and oil of cloves, of each four drops. Grind the lavender with the snutT and leaves to a fine powder ; then add the perfume. Much recommended in headaches, dimness of sight, &c. 1330. Bilious or Sick Eeadache. Headache is, in general, a symptom of indigestion, or der- anged general health, or in consequence of a confined state of the bowels. The following alterative pill will be found a val- uable medicine : — Take of calomel, ten grains ; emetic tartar, two, three, or four grains ; precipitated sulphuret of antimony, one scruple ; guaiacum in powder, one drachm. Rub them well together in a mortar for ten minutes, then, with a little conserve of hips, make them into a mass, and divide it into twenty pills. Dose. — One pill is given every night, or every other night, for several weeks in succession. 1331. Eiccouerii- This may usually be removed by the exhibition of warm car- minatives, cordials, cold water, weak spirits, camphor julep, or spirits of sal volatile. A sudden fright or surprise will often produce the like efTect. An instance is recorded of a delicate young lady that was troubled with hiccough for some months, and who was reduced to a state of extreme debility from the loss of sleep occasioned thereby, who was cured by a fright, after medicines and topical applications had failed. A pinch of snuff, a glass of cold soda-water, or an ice-cream will also frequently remove this complaint. 368 MPS- Clarke's cookery book. The Docitok 1332. Cramp. When cramp occurs in the limbs, warm friction with the naked hand, or with the following stimulating liniment, will generally be found to succeed in removing it : The Ltniment, — Take of water of ammonia, or of spirit of hartshorn, one ounce; olive oil, two ounces. Shake them to- gether till they unite. When the stomach is affected, brandy, ether, laudanum, or tincture of ginger affords the speediest means of cure. The following draught may be taken with great advantage :-- Laudanum, forty or fifty drops ; tincture of ginger, two drachms ; syrup of poppies, one drachm ; cinnamon or mint water, one ounce. Mix for a draught. To be repeated in an hour, if necessary. In severe cases, hot flannels, moistened with compound camphor liniment and turpentine, or a bladder nearly filli-d with hot water, at 100 deg. or 120 deg. Fahr., should be applied to the pit of the stomach ; bathing the feet in warm water, or applying a mustard poultice to them, is frequently of great advantage. *^* The best preventives, when the cause of cramp is con- stitutional, are warm tonics, such as the essence of ginger and camomile, Jamaica ginger in powder, &c., avoiding fermented liquors and green vegetables, especially for supper, and wear- ing flannel next to the skin. 1333. iTeuralgria (G-reek neuron, a nerve, and aigos, pain)- A painful affection of the nerves : when it occurs in those of the face, it is termed face-ague^ or tic-doloretix ; when it af- fects the great nerve of the lej>, it is called sciatica ; other parts, such as tiie fingers, the chest, the abdomen, &c., are also lia- ble to this agonizing pain, one of the most severe and wearing to which the human frame is liable ; the exact nature of it is not very clear, that is to say, the origin of the disease, for al- though its immediate seat is a nerve, or set of nerves, yet there must be some originating cause. It can frequently be traced to some decay, or diseased growth of the bone about those parts through which the nerves pass ; and in some severe cases i' has been found to depend upon the irritation caused by foreign bodies acting upon those highly sensitive organs. The only symptom of Neuralgia generally, is a violent plunging and darting pain, which comes on in paroxysms ; except in very severe and protracted cases, there is no outward redness nor swelling to mark the seat of the pain, neither is there usually The Doctor, mrs. clarke's cookery book. 369 constitutional derangement, other than that which may be caused by want of rest, and the extreme agony of the suffering while it lasts, which may be from one to two or three hours, or even more, but it is not commonly so long. Tenderness and swelling of the part sometimes occurs, where there has been a frequent recurrence and long continuance of the pain, which leaves the patient, in most cases, as suddenly as it comes on ; its periodic returns and remissions, and absence of inflamma- tory symptoms, are distinctive marks of the disease. Among its exciting causes, we may mention exposure to damp and cold, especially if combmed with malaria ; and to these influ- ences a perso ■ with a debilitated constitution will be more sub- ject than another. Anxiety of mind will sometimes brmj; it on, and so will a disordered state of the stomach, more paiiicularly a state in which there is too much acid. As for treatmetit, that, of course, must depend upon the cause ; if it is a decayed tooth, which, by its exposure of the nerve to the action of the atmosphere, sets up this pain, it should be at once removed, as there will be little peace for the patient until there is ; if co-existent with Neuralgia there is a disordered stomach, suspicion should at once point thereto, and efforts should be made to correct the disorder there. If the patient is living in a moist, low situation, he should at once be removed to a higher level, and a dry, gravelly soil. Tonics, such as Quinine and Iron, should be given, and a tolerably generous diet, but without excess of any kind. In facial Neuralgia, blisters behind the ears, or at the back of the neck, have been found serviceable and, if the course of the nerve which appears to be the seat of mischief can be traced, a Belladonna plaster or a piece of rag soaked in Laudanum and laid along it, will sometimes give relief ; so will hot fomentations of poppies and camomiles, or bran poultices sprinkled with turpentine. In very severe cases ^ of a grain of Morphine may be givfn to deaden the nervous sensibility, and induce sleep, which the patient is often deprived of at night, the pain coming on as soon as he gets warm in bed. Sir Charles Bell's remedy for obstinate cases was i or 2 drops of Croton Oil, mixed with one drachm of Coiocynth Pill, divided into twelve. Weakly persons, however, must not venture upon taking this powerml remedy. An application of Chloroform on lint has sometimes proved very effectual in relieving severe Neuralgic pains, and so has aQ ointment composed of Lard and Veratrine, in the propor- tion of six grains to the ounce. 37° MRS. Clarke's cookery book. The Doctor. A mixture of Chloroform and Aconite has been recommended for facial Neuralgia, the form of preparation being two parts of Spirits of Wine, or Eau de Cologne, one of Chloroform, and one of Tincture of Aconite, to be applied to the gums of the side affected, by means of a finger covered with a piece of lint, or soft linen, and rubbed along them ; the danger of drop- ping any into the mouth being thus avoided. When the pain is connected with some organic disease, as a decayed tooth, or chronic inflammation of the gums, or of the sockets or super- ficial necrosis of the bone, substitute Tincture of Iodine for the Spirit in the above formula. We would caution our readers strongly against the careless inhalation of Chloroform as a remedy for Neuralgia, which appears to be growing into a general practice ; several deaths have resulted from it, the practice being to pour a little on a pocket handkerchief, with- out much regard to quantity, ana hold it to the mouth until the required insensibility is produced. 'This remedy should never be administered, except under the supervision of a medical ad- viser. People at all liable to this painful affection should be extremely careful not to expose themselves to wet or cold : above all to avoid draughts. A very slight cause will often bring it on where there is the slightest tendency to it 1334. Group. On the first appearance of croup, a teaspoonful of the fol- lowing mixture : — Ipecacuanha wine, half an ounce ; tartaric emetic, one grain ; distilled water, half an ounce. Mix, Should be immediately given, and repeated every ten minutes, until it excites vomiting. After its operation the child should be put in a warm bath, for ten to fifteen minutes, and a dose of calomel and James's powder given. If relief be not ob- tained from these measures, the entire throat should be cov- ered with leeches, say eight or ten, and the bowels emptied by the following injection : — Take of common turpentine two drachms, beat it up with the yolk of an egg, and add by de- grees half a pint of decoction of chamomile flowers, in which an ounce of glaubar salts has been dissolved ; strain it, and divide it into two equal parts, one of which is to be admin- istered night and morning. If the alarming symptoms are not checked in twelve hours, the warm bath is to be repeated, and calomel, in doses of from three to five grains, with three grains of James's powder in each, should be given every third hour. If a child recover from the attack of croup, every affection The Doctor, mrs. Clarke's cookery book. 371 of the chest or lungs should be considered as important ; it should, therefore, be carefully guarded against cold, especially in damp weather, for which purpose the child should wear a chamois leather waistcoat next the skin, made to cover tlie neck and great attention be paid to the stomach and bowels, A child having been once attacked with croup is very liable to its return from any slis^ht exposure to cold. 1335. Treatment of Bunions- This consists in removing all pressure from the part. The formation of a bunion may in the beginning be prevented, but only in the beginning ; for when actually formed, it is scarcely possible ever to get rid of it, and it remains an everlasting plague. To prevent the formation of a bunion, it is necessary whenever or wherever a boot or shoe pinches, to have it eased at once, and so long as that part of the foot pinched remains tender, not to put on the offending shoe again. When a bun- ion has once completely formeH, if the person wish to have any peace, and not to have it increase, he must have a last made to fit his foot, and have his shoe made upon it. And whenever the bunion inflames, and is painful, it must be bathed with warm water and poulticed at night. 1336. Sty©. The stye is strictly only a little boil which projects from the edge ofr the eyelid. It is of a dark red color, much inflamed, and occasionally a great deal more painful than might be ex- pected, considering iia small size. It usually disappears of itself, after a little time, especially if some purgative medicine be taken. If the stye be very painful and inflamed, a small warm poul- tice o( linseed meal, or bread and milk, must be laid over it, and renewed every five or six hours, and the bowels freely acted upon by a purgative draught, such as the following : — Take of Epsom salts, half an ounce ; best manna, two drachms ; infusion of senna, six drachms ; tincture of senna, two drachms; spearmint water, one ounce; distilled water, two ounces. Mix ; and take three, four, or five tablespoonfuis. When the stye appears ripe, an opening should be made into it with the point of a large needle, and afterwards a little of the following ointment may be smeared over it once or twice a day. Ointment. — Take of spermaceti, six drachms; white wax, two drachms : olive oil, three ounces. Melt them to- gether over a slow fire, and stir them constantly until they are cold. 372 MRS. Clarke's cookery book. The Doctor. 1337. Tor Inflamedl or "Weak Eyes (i). Half fill a bottle with common rock salt; add the best of French brandy till all but full. Shake it, let it settle, and bathe the outside of the eye with a soft linen cloth on going to bed and occasionally through the day. This will be found a good application for pains and bruises generally. 1338. Another way (2). Mix a few bread crumbs with the white of an egg, put it in a bag of white muslin, and apply it to the eye. It is best ap- plied at night or when lying down. After removing the poul- tice bathe the eye with warm water, using a piece of soft rag, not a sponge. 1339. Doficleacy of Wax In the Ear- Deafness is sometimes the consequence ot a morbidiv dry state of the inner passages of the ear. In such cases, mtro- duce a piece of cotton wool, dipped in an equal mixture ofoil of turpentine and oil of almonds, or in the liniment of carbonate of ammonia. 1340. Aconmnlation of "Wax In the Ear. To remedy this, which is a very frequent cause of deafness, introduce a small piece of cotton wool, upon which a little oil of almonds has been dropped, into the ear, and let it remain there for a day or two. Then syringe the ear with a little warm milk and water, or a solution of soap or with a solution of common salt and water, in the proportion of two drachms of the former to half an ounce of the latter. The solution of salt is the best solvent of accumulated wax in the ear. 1341. To remove Nervous Anxiety- Keep the bowels regular with mild purgatives, take plenty of exercise in the open air, adopt a light nutritious diet, and seek pleasant society. A teaspoonful of carbonate of soda, or of magnesia, or a few drops of laudanum taken the last thing at night, will generally have the effect ol preventing watchfulness. 1342. Hysterics. AssafcEtida, one drachm ; peppermint water, one ounce and a half; ammoniated tincture of valerian, two drachms; sul- phuric ether, two drachms. Mix. A dose of this mixture is a tablespoonful every second hour. IHEUOCTOR. MRS. CLARKE'S COOKERY BOOK. 373 1343. To Froduce Ferspir&tion- Twelve drachms of antimonial wine and two drachms of laudanum. Of this mixture eighteen drops may be taken in water every five or six hours. 1344. Lotion to remove Freckles- Mix two ounces of rectified spirits of wine, add two teaspoon- fuls of muriatic acid, with one pound and a half of distilled water. 1345. Ointment for Chilljlains. Calomel and camphor, of each two drachms ; spermaceti ointment, eight drachms ; oil of turpentine, four drachms. Mix well together. Apply, by gentle friction, two or thiee times daily. 1346. To raise a Blister Speedily- Apiece of lint dropped into vinegar of cantharides, and im- mediately after its application to the skin covered over with a piece of strapping to prevent evaporation. 1347. Dyspepsia, Heartlsurn, and Acidity. Pure water, five ounces ; carbonate of ammonia, 3 drachms ; syrup of orange peel, one ounce. Mix. For a six-ounce mix- ture. 1348. Warming Plaster. Burgundy pitch, seven parts, melt and add plaster of can- tharides, one part. Some add a little camphor. Used in chest complaints, local pains, etc. 1349. Eules for the Preservation of Healtli. Adopt the plan of rising early, and never sit up late at night. Wash the whole body every morning with cold water, by means of a large sponge, and rub it dry with a rough towel, or scrub the whole body for ten or fifteen minutes with flesh- brushes. Drink waters generally, and avoid excess of spirits, wine, and fermented liquors. Sleep in a room which has free access to the open air, and is well ventilated. Keep the head cool by washing it with cold water when nec- essary, and abate feverish and inflammatory symptoms when they arise, by persevering stillness. 374 MRS. Clarke's cookery book. The Doctor. Symptoms of plethora and indigestion may be corrected by eating and drinking less per diem for a short time. Never eat a hearty supper, especially of animal food ; and drink wine, spirits, and beer only after dinner. Exercise regularly adopted conduces to preserve the health and should always be taken by those who value so inestimabU a blessing. WHAT TO NAME THE BABY. Our dear Baby, what shall we call it ? Consult the fol- lowing list, and select the prettiest name you can find. This dictionary has been prepared at great expense and trouble, and is made as complete as possible ; but no sur- names, that are sometimes used as Christian names, such as Sydney, &c, are included. Aaron, Abdiel, Abiel, Abiezeb, Abijah, Abner, Hebrew, Inspired Hebrew, The servant of God Abel, Hebrew, Vanity A^iAinAViyHebrew, Father of plenty Hebrew, Father of strength Hebrew, Father of helf Hebrew, To whom Jehovah is a father Hebrew, Father of light Abraham, Hebrew, Father of a multitude Abram, Hebrew, Father of elevation Absalom, S?6retr,Father of peace Adam, Hebrew, Red-earth Adiel, Hebrew, The ornament of God Adik, Hebrew, Delicate Adolph, Old Oer, ) Noble Adolphtjs, Zo