The
WILLIAM L.
CLEMENTS
LIBRARY
University of Michigan
Gift of
JANICE B. LONGONE
. ܂.. ܐܼ & ܐ
all b rating present
143533-5.34 Estrange they
Rantanen Franklin

The
WILLIAM L.
CLEMENTS
LIBRARY
University of Michigan
Gift of
JANICE B. LONGONE
:]: ܓܰ، ܕ، ܐ ، ܃ ܃
Destine
all b prater pusat
0, 533-534 Estuan be
Penjanin Franken
- ,
It! 5. get
THE
Young woman's Companion :
FRUGAL HOUSEWIFE.
HOUSEWIFE.
Containing the most approved Methods of
PICKLING, PRESERVING, POTTING, COLLARING,
CONFECTIONARY,
Managing and Colouring Foreign Wines and Spirits, making English Wincs,
Compounds, &c. &c.
ALSO
THE ART OF COOKERY,
Containing Directions for dressing all kinds Butchers' Meat, Poultry, Game,
Fish, &c. &c. &c.
WITH
THE COMPLETE ART OF CARVING,
Illustrated and made plain by Engravings.
.
LIKEWISE
INSTRUCTIONS FOR MARKETING.
12
Brewing Malt Liquor.
WITH THE THEORY OF
1
TO WHICH ARE ADDED,
DIRECTIONS FOR LETTER WRITING,
DRAWING, PAINTING, &c.
AND
SEVERAL VALUABLE MISCELLANEQUS PIECES.
Manchester:
PRINTED BY RUSSELL AND ALLEN, DEANSGATE,
1811.
7
ADVERTISEMENT.
IN preparing the following work for the press,
particular care has been taken to select such matter
only as had an immediate tendency to cultivate the
mind, relatively to the subjects treated of. For this
reason, we have omitted Arithmetic, and all other
unnecessary and uscless tables and calculations. The
selections made for precedents in letter writing, have
been made from some of the most celebrated moral
writers; and, although it has been found necessary to
vary the stile, as well as the subjects, yet it is presumed
that nothing has been inserted which could wound the
feelings of young females, for whose. instruction and
cdification this volume is principally designed.
1
REFERENCES
to the Miscellaneous Articles in this Volume.
386
387
.
390
433
446
468
470
473
ib.
475
477
478
480
516
.
Rules for Reading......
.... Page
Directions for Letter Writing ...
Superscriptions for Letters ..........
Of Drawing .......
Account of the Kings and Queens of England
Of the Inhabitants of the Earth
Of the different Languages
Of the Religions of the World
Geographical Description of Europe .........
-Asia
-Africa.
-Americà.........
-the Counties of England
Wales
Scotland.......
Ireland ....
The Female Character
The Character of Antiope
On Education......
The Secret of being always easy......
The Advantages of Industry........
Of gaining the Favour of God......
The Pleasures and Advantages of Religion....
Of the Being of a God..........
Happiness founded in Rectitude
A Petition from the Left Hand.......
On Sleep.............
Reflections......
ib
........ 518
521
528
527
428
ib.
529
ib.
a
532
533
ib.
535
539
INTRODUCTION.
On Economy.
BY A VERY DISTINGUISHED LADY
Emo
3
CONOMY is so important a part of a wo-
man's character, so necessary to her hap-
piness, and so essential to her performing pro-
perly her duties of a wife and of a mother, that
it ought to have the precedence of all other ac-
complishments, and take its rank next to the
first duties of life. It is, moreover, an art as
well as a virtue-and many well-meaning per-
sons, from ignorance, or from inconsideration,
are strangely deficient in it. Indeed it is too
often wholly neglected in a young woman's edu-
cation--and she is sent from her father's house
to govern a family, without the least degree of
that knowledge, which should qualify her for it:
this is the source of much inconvenience; for
though experience and attention may supply, by
degrees, the want of instruction, yet this requires
time--the family, in the mean time, may get
into habits, which are very difficult to alter;
and, what is worse, the husband's opinion of his
wife's incapacity may be fixed too strongly to
suffer him ever to think justly of her gradual im-
1
1
а
is.
INTRODUCTION.
provements. I would therefore earnestly advise
you to make use of every opportunity you can
find, for the laying in some store of knowledge
on this subject, before you are called into prac-
tice; by observing what passes before you - by
consulting prudent and experienced mistresses of
families--and by entering in a book a memo-
randum of every new piece of intelligenoe you
acquire: you may afterwards compare these with
more mature observations, and you can make
additions and corrections as you see occasion.
Economy consists of so many branches, some
of which descend to such minuteness, that it is
impossible for me in writing to give you par-
ticular directions. The rude outlines may be
perhaps described, and I shall be happy if I can
furnish you with any hint that may hereafter be
usefully applied.
The first and greatest point is to lay out your
general plan of living in a just proportion to your
fortune and rank; if these two will not coincide,
the last must certainly give way; for, if you
haye right principles, you cannot fail of being
wretched under the sense of the injustice as well
as danger of spending beyond your income, and
your distress will be continually increasing. No
mortifications, which you can suffer from 're-
trenching in your appearance, can be compa-
rable to this unhappiness. If you would enjoy
the real comforts of affluence, you should lay
your plan considerably within your income;
not for the pleasure of amassing wealth, though
where there is a growing family, it is an absolute
duty to lay by something every year ---but to
provide for contingencies, and to have the power
INTRODUCTION.
lii.
&
of indulging your choice in the disposal of the
overplus-either in innocent pleasures, or to
increase your funds for charity and generosity,
which are in fact the true funds of pleasure. In
some circuinstances indeed, this would not be
prudent; there' are professions in which a
man's success greatly depends on his making
some figure where the bare suspicion of po
verty would bring on the reality, , If, by mar-
riage, you should be placed in such a situation,
it will be your duty to exert all your skill in
the management of your income. Yet, even
in this case, I would not strain to the utmost
for appearance, but would choose 'my models
among the most prudent and moderate of my
own class'; and be contented with slower ad
vancement, for the sake of security and peace
of mind.
A contrary conduct is the ruin of many, and,
in general the wives of men in such professions
might live in a more retired and frugal manner
than they do, without any ill consequences, if
they did not make the scheme of advancing
the success of their husbands an excuse to them-
selves for the indulgence of their own vanity and
ambition.
Perhaps it may be said, that the settling the
general scheme of expences is seldom the wife's
province, and that many men do not choose
even to acquaint her with the real state of their
affairs. Where this is the case, a woman can
be answerable for no more than is intrusted to
her. But I think it a very ill' sign, for one or
both of the parties, where there is such a want
of openness in what equally concerns them.
ber
2
iv.
INTRODUCTION.
C
As I trust you will deserve the confidence of
your husband, so I hope you will be allowed
free consultation with him on your mutual in-
terests: and, I believe there are few men, who
would not hearken to reason on their own affairs,
when they saw a wife ready and desirous to give
up
her share of vanities and indulgencies, and
only earnest to promote the common good of
the family
In order to settle your plan, it will be neces-
sary to make a pretty exact calculation; and,
if from this time, you accustom yourself to cal-
culations in all the little expences entrusted to
you, you will grow expert and ready at them,
and be able to guess' very nearly, where cer-
tainty cannot be attained. Many articles of
expence are regular and fixed; these
may
be
valued exactly; and, by consulting with ex-
perienced persons, you may calculate nearly
the amount of others; any material article of
consumption, in a family of any given number
and circumstances, may be estimated pretty
nearly. Your own expences of clothes and
pocket-money should be settled and circum-
scribed, that you may be sure not to exceed the
just proportion.
Regularity of payments and accounts is es-
sential to Economy: your house-kecping
---
should be settled at least once a week, and all
the bills paid; all other tradesmen should be
paid, at farthest once a year.
Indeed I think
it more advantageous to pay oftener; but if
you make them trust you longer, they must
either charge proportionably higher, or be losers
by your custom. Nurnbers of them fail, every
a
CE
.
INTRODUCTION,
year, from the cruel cause, of being obliged
to give their customers so much longer credit
than the dealers from whom they take their
goods, will allow to them. If people of fortune
considered this, they would not defer their
payments, from mere negligence, as they often
do, to the ruin of whole families.
You must endeavour to acquire skill in pur-
chasing; in order to this, you should begin now
to attend to the prices of things, and take every
proper opportunity of learning the real value
of every thing, as well as the marks whereby
you are to distinguish the good from the bad.
In your table, as in your dress, and in all
other things, I wish you to aim at propriety and
neatness, or if your state demands it, elegance
rather than superfluous figure. To go beyond
your sphere, either in dress, or in the appear-
ance of your table, indicates a greater fault in
your character than to be too much within
it. It is impossible to enter into the minutiæ
of the table; good sense and observation on the
best models must form your taste, and a
due regard to what you can afford must re-
strain it.
Ladies who are fond of needle-work, ge-
nerally choose to consider that as a principal
part of housewifery; and, though I cannot
look upon it as of equal importance with the
due regulation of a family, yet, in a middling
rank, and with a moderate fortune, it is a ne-
cessary part of a woman's duty, and a conside-
rable article of expence is saved by it. Many
young ladies make alınost every thing they
wear; by which means they can make a gen-
vi.
INTRODUCTION.
teel figure at a small expence. This in your
station, is the most profitable and desirable
kind of work ; and, as inuch of it as you can
do, consistently with a' due attention to your
health, to the improveinent of your mind, and
to the discharge of other duties, I should think
bighly .commendable. But as I do not wish
you to impose on the world by your appear-
ance, I should be contented to see you worse
dressed, rather than see your whole time em-
ployed in preparations for it, or any of those
hours given to it, which are needful to make
your body strong and active by exercise, or
your mind rational by reading. Absolute idle-
ness is inexcusable in a woman, because the
needle is always at hand! for those intervals in
which she cannot be otherwise employed. I If
you are industrious, and if you keep good hours,
you will find time for all your proper employ-
ments. Early rising, and a good disposition
of time is essential to economy. The necessary
orders, and examination into household affairs,
should be dispatched, as soon in the day, and
as private as possible, that they may not inter-
rupt your husbands or guests, or break in 'upon
conversation, or reading, in the remainder of
the day. If you defer any thing that is neces-
sary, you' may be tempted by company, or
unforeseen avocations, to forget, or to neglect
it; hurry and irregularity will ensue, with ex-
pensive expedients to supply the defect.
There is in many people, and particularly
in youth, a strange aversion to regularity -- a
desire to delay what ought to be done imme-
diately, in order to do something else," which
3
INTRODUCTION.
vii.
might as well be done afterwards. Be assured
it is of more consequence to you than you can
conceive, to get the better of this idle procras-
tinating spirit, and to acquire habits of con-
stancy and steadiness, even in the most trifling
matters : without them there can be no regu-
larity, or consistency of action or character--
no dependence on your best intentions, wbich
a sudden humour may tempt you to lay aside
for a time, and which a thousand unforeseen
accidents will afterwards render it more and
more difficult to execute; no one can say what
important consequences may follow a trivial
neglect of this kind. For example, I have
known one of these procrastinators disoblige, and
gradually lose very valuable friends, by de-
Jaying to write to them so long, that having no
good excuse to offer, she could not get courage
enough to write at all, and dropped their cor-
respondence entirely.
The neatness and order of your house and
furniture is a part of Economy which will
greatly affect your appearance and character,
and to which you must yourself give attention,
since it is not possible even for the rich and
great to rely wholly on the care of servants,
in such points, without their being often nege
lected. The more magnificently a house is
furnished, the more one is disgusted with
that air of confusion, which often prevails where
attention is wanting in the owner. But, on
the other hand, there is a kind of neatness, which
gives a lady the air of a house-maid, and makes
a
her excessively troublesome to every body, and
particularly to her husband; in this, as in all
viii.
INTRODUCTION.
4
other branches of Economy, I wish you to avoid
all parade and bustle, Those ladies who pique
themselves on the particular excellence of neat-
ness, are very apt' to forget that the decent
order of the house should be designed to pro-
mote the convenience and pleasure of those who
are to be in it; and that, if it be converted into
a cause of trouble and constraint, their husbands
and guests would be happier without it. The
love of fame, that universal passion, will some-
times shew itself on strangely insignificant sub-
jects: and a person who acts for praise only,
will always go beyond the mark in every thing:
The best sign of a house being well governed
is that nobody's attention is called to any of the
little affairs of it, but all goes on so well of course
that one is not led to make remarks upon any
thing, nor to observe any extraordinary efforts
that produce the general result of ease and ele-
gance, which prevails throughout.
Domestic Economny, and the credit and hap-
piness of a family, depend so much on the
choice and proper regulation of servants, that
it must be considered as an essential part both
of prudence and duty. Those who keep a great
number of them, have a heavy charge on their
consciences, and ought to think themselves in
some measure responsible for the morals and
happiness of so many of their fellow-creatures,
designed like themselves for immortality. Indeed
the cares of domestic management are by no
means lighter to persons of higher rank and
fortune, if they perform their duty, than to
those of retired station; it is with a family,
as with a common-wealth, the more numerous
AR
VE
21
El
31
$
#
V
INTRODUCTION.
ix.
and luxurious it becomes, the more difficult it
is to govern it properly- Though the great are
placed above the little attentions and employ-
ments, to which a private gentlewoman must
dedicate much of her time, they have a larger
and more important sphere of action, in which,
if they are indolent and neglectful, the whole
government of their house and fortune must
fall into irregularity. Whatever number of de-
puties they may employ to overlook their affairs,
they must themselves overlook those deputies,
and be ultimately answerable for the conduct of
the whole. The characters of those servants
who are intrusted with power over the rest,
cannot be too nicely enquired into; and the
mistress of the family must be ever watchful over
their conduct at the same time that she must
carefully avoid every appearance of suspicion,
which, whilst it wounds and injures a worthy
servant, only excites the artifice and cunning of
an unjust one.
None, who pretend to be friends of religion
and virtue, should ever keep a domestic, how-
ever expert in business, whom they know to be
guilty of immorality. How unbecoming a
a
serious character it is, to say, of such a one,
“ He is a bad man, but a good servant !
What a preference does it shew of private con-
venience to the interests of society, which de
mand that vice should be constantly discounte
nanced, especially in every one's own house
hold; and, that the sober, honest, and indus
trious should be sure of finding encouragement
and reward, in the houses of those who main-
tain respectable characters! Such persons shoold.
1
b
INTRODUCTION.
be invariably strict and peremptory with regard
to the behaviour of their servants, in every thing
which concerns the general plan of domestic
government---but should by no means be severe
on small faults, since nothing so much weakens
authority as frequent chiding. Whilst they're-
quire precise obedience to their rules, they must
prove by their general conduct, that these rules
are the effect not of humour, but of reason.
It is wonderful that those, who are careful to
conceal their ill temper from strangers, should
be indifferent how peevish and even contempti-
bly capricious they appear before their servants,
on whom their good name so much depends,
and froin whoin they can hope for no real re-
spect, when their weakness is so
so apparent.
When once a servant can say-..“ I cannot do
any thing to please my mistress to day---all
authority is lost.
Those, who continually change their servants,
and complain of perpetual ill-usage, have very
good reason to believe that the fault is in them.
selves, and that they do not know how to go.
Few indeed possess the skill to unite au-
thority with kindness, or are capable of that
steady: and uniformly reasonable conduct, which
alone can maintain true dignity and cominand
a willing and attentive, obedience. Let us, not
forget that human nature is the same in all sta-
'.
tions. If you can convince your servants, that
you have a generous and considerate regard to
their health, their interest, and their reasonable
gratifications, that you impose no commands
inut what are fit and right, nor ever reprove
but
With justice and temper---Why should you ima-
vern.
INTRODUCTION.
XI.
gine that they will be insensible to the good
they receive, or whence suppose them incapable
of esteeming and prising such a mistress ?---|
could never, without indignation, bear it said
that “servants have no gratitude"---as if the
condition of servitude excluded the virtues of
humanity !---The truth is, masters and mistresses
have seldom any real claim to gratitude. They
think highly of what they bestow, and little of
what they receive; they consider only their own
convenience, and seldom reflect on the kind of
life their servants pass with them: they do not
ask themselves, whether it is such an one as is
consistent with the preservation of their health,
their morals, their leisure for religious duties, or
with a proper share of the enjoyments and com-
forts of life. The dissipated manners which now
so generally prevail, perpetual absence from
home, and attendance on assemblies or at public
places, is, in all these respects, pernicious to
the whole household---and to the men servants
absolutely ruinous. Their only resource, in the
tedious hour of waiting, whilst their masters and
ladies are engaged in diversions, is to find out
something of the same kind for themselves.
Thus are they led into gaming, drinking, ex-
travagance, and bad company--and thus by a
natural progression, they become distrest and
dishonest. That attachment and affiance, which
ought to subsist between the dependant and his
protector, are destroyed. The master looks on
.
his attendants as thjeves and traitors, whilst they
consider him as one, whose money only gives
himn power over them)---and, who uses that
xii.
INTRODUCTION.
power without the least regard to
to their
welfare.
“ The fool saith--- I have no friends.--I have
no thanks for all my good deeds, and they that
“ eat my bread speak evil of me:".--Thus fool-
ishly do those complain, who choose their ser-
vants, as well as their friends, without discretion,
or who treat them in a manner that no worthy
person will bear.
I have been often shocked at the want of po-
liteness, by which masters and mistresses some-
times provoke impertinence from their ser-
vants; a gentleman, who would resent to death,
an imputation of falsehood, from his equal, will
not scruple, without proof, to accuse his servant
of it, in the grossest terms. I have heard the
most insolent contempt of the whole class, ex-
pressed at a table, whilst five or six of them
attended behind the chairs, who, the company
seemed to think, were without senses, without
understanding, or the natural feelings of re-
sentment; these are cruel injuries, and will be
retorted in some way or other.
If
you, my dear, live to be at the head of a
family, I hope you will not only avoid all inju-
rious treatınent of your domestics, but behave
to them with that courtesy and good-breeding
which will heighten their respect as well as their
affection. If, in your service, they have any
hardship to endure, let them see that you are
concerned for the necessity of imposing it.
When they are sick, give thein all the attention
and every comfort in your power, with a free
heart and kind countenance,“ not blemishing
thy good deeds, not using uncomfortable
1
1
INTRODUCTION.
xiii.
a
· words, when thou givest any thing is not a
“ word better than a gift ?---but both are with a
gracious man !--A fool will upbraid churlishly,
“and a gift of the envious consumech the
“ eyes.".
Whilst
you
thus endear yourself to all your
servants, you must ever carefully avoid making
a favourite of any; unjust distinctions and weak
indulgences to one, will of course excite envy
and hatred in the rest.
Your favourite may
establish whatever abuses she pleases: none will
dare to complain against her, and you will be
kept ignorant of her ill practices, but will feel
the effects of them, by finding all your other
servants uneasy in their places, and perhaps by
being obliged continually to change them.
When they have spent a reasonable time in
your service, and have behaved commendably,
you ought to prefer them, if it is in your power,
or to recommend them to a better provision.
The hope of this keeps alive attention and gra-
titude, and is the support of industry. Like a
parent, you should keep in view their establish-
ment in some way, that may preserve their old
age from indigence; and, to this end, you should
endeavour to inspire them with care to lay up
part of their gains, and constantly discourage
in them all vanity in dress, and extravagance
in idle expences. That you are bound to pro-
mote their eternal as well as temporal welfare,
you cannot doubt, since, next to your children,
they are your nearest dependants. You ought
therefore to instruct them as far as you are able,
furnish them with good books suited to their ca-
pacity, and see that they attend the public
xiv.
INTRODUCTION,
P
CO
worship of God: and you must take care so to
pass the Sabbath-day as to allow them time, on
that day at least, for reading and reflection at
home, as well as forattendanceat church. Though
this is a part of your religious duty, I mention it
here, because it is also part of family manage-
ment; for the same reason, I shall here take oc-
casion earnestly to recommend fainily prayers
which are useful to all, but more particularly to
servants--who being constantly employed, are
led to the neglect of private prayer---and whose
ignorance makes it very difficult for them to
frame devotions for themselves, or to choose
proper helps, amidst the numerous books of
superstitious or enthusiastic nonsense, which are
printed for that purpose.
The prudent distribution of your charitable
gifts may not improperly be considered as a
branch of Economy, since the great duty of
almsgiving cannot be truly fulfilled without a
diligent attention so to manage the sums you
can spare as to produce the most real good to
your fellow-creatures. Many are willing to give
-.
money, who will not bestow their time and con-
sideration, and who, therefore, often hurt the
community, when they mean to do good to
individuals. The larger are your funds, the
stronger is the call upon you to exert your in-
dustry and care in disposing of them properly.
It seems impossible to give rules for this, as
every case is attended with a variety of circum-
stances, which must all be considered. In ge-
neral, charity is most useful, when it is appro-
priated to animate the industry of the
young, to
procure some ease and comforts to old age, and
INTRODUCTION.
XV.
a
.
to support in sickness those whose daily labour
is their only maintenance in health. They,
who are fallen into indigence, froin circum-
stances of ease and plenty, and in whom edu-
cation and habit have added a thousand wants
to those of nature, must be considered with the
tenderest sympathy, by every feeling heart.
It is needless to say that to such the bare support
of existence is scarcely a benefit--and that the
delicacy and liberality of the manner, in which
relief is here offered, can alone inake it a real
aet of kindness. In great families, the waste
of provisions sufficient for the support of many
poor ones, is a shocking abuse of the gifts of
Providence; nor should any lady think it be-
neath her to study the best management of it,
and of employing the refuse of luxury in the
relief of the poor-Even the sınallesť families
may give some assistance in this way, if care
is taken that nothing be wasted.
I am sensible, my dear child, that very little
more can be gathered from what I have said on
Economy, that the general importance of it,
which cannot be too much impressed on your
mind, since the natural turn of young people is
to neglect and even despise it; not distinguishing
it from parsimony and narrowness of spirit. But
be assured, my dear, there can be no true gene-
rosity without it; and that the most enlarged
and liberal mind will find itself not debased but
ennobled by it. Nothing is more common than
to see the same person, whose want of Economy
is ruining his family, consumed with regret and
vexation at the effects of bis profusion; and by
endeavouring to save in such trifles as will not
Xvi.
INTRODUCTION.
ainount to twenty pounds in a year, that which
he wast es by hundreds, incur the character and
suffer the anxieties of a miser, together with the
inisfortunes of a prodigal. A rational plan of
expence will save you from all these corroding
cares, and will give you the full and liberal en-
joyment of what you spend. An air of ease, of
hospitality and frankness will reign in your house,
which will make it pleasant to your friends and
to yourself. Better is a morsel of bread,"
where this is found, than the most elaborate en-
tertainment, with that air of constraint and
anxiety, which often betrays the grudging heart
through all the disguises of civility.
1
1
1
1
$
1
1
THE
YOUNG WOMAN'S COMPANION,
OR,
Frugal Housewife.
CHAP. I.
PICKLING.
Pho
ICKLES are essentially necessary to be kept in all
houses, but particularly such as contain large
families: nor will the prudent and judicious house-
keeper be without them; and this for two reasons :
first, to avoid the inconvenience of sending for them
when wanted; and secondly, from being assured that
they are done as they ought to be, that is, that they
shall have their proper colour without that artifice
which is likely to be prejudical to those who use
them. It is too common a practice to make use of
brass utensils in order to give the pickles a fine green;
but this pernicious custom is easily avoided by heating
the liquor, and keeping it in a proper degree of
warmth before you pour it on the the articles to be
pickled. It is usual to put pickles into earthen jars,
but stone jars are by far the best, for though they are
more expensive in the first purchase, they will be
found much cheaper in the end; the earthen vessels
ale porous, and will consequently admit the a'r, and
spoil the pickles, especially if they stand any length
1
А
2
YOUNG WOMAN'S COMPANION ;
a
!
LA
of time; but this will not be the case with stone
jars.-Remember, that when you take any pickle out
of your jars, be sure never to do it with your fingers,
as that will spoil the pickle ; but always make use of
a spoon, which you should keep entirely for that
purpose-Having mentioned these necessary and
general observations relative to pickling, we shall
now proceed to particulars ; beginning with
Mangoes.
THE proper cucumbers to be used for this purpose
are those of the largest sort, which must be taken from
the vines before they are too ripe, or yellow at the
ends. Cut a piece out of the side, and take out the
seeds with an apple scraper or a tea-spoon. Then
put
them into very strong salt and water for eight or
nine days, or till they are yellow. Stir them well
two or three times every day, and put them into a
pan with a large quantity of vine leaves both over and
under them. Beat a little roach-allun very fine,
and put it into the salt and water they came out of.
Pour it on your cucumbers, and set them upon a very
slow fire for four or five hours, till they are pretty
green. Then take them out, and drain them in a hair
sieve, and when they are cold put to them a little
horse-radish, then mustard-seed, two or three heads
of garlick, a few peppercorns, a few green cu-
cumbers sliced in small pieces, then horse-radish, and
the same as before-mentioned till you have filled them.
Then take the piece you cut out, and sew it on with
a large needle and thread, and do all the rest in the
same manner. Have ready the following pickle :
To every gallon of vinegar put an ounce of mace,
the same of cloves, two ounces of sliced ginger,
the same of long pepper, Jamaica pepper, three
ounces of mustard-seed tied up in a bag, four ounces
of garlick, and a stick of horse-radish cut in slices.
Boil them five minutes in the vinegar, then pour it
upon your pickles, tie them down close, and keep
then for use.
1
is
OR, FRUGAL HOUSEWIFE.
3
3
Gerkins.
PUT a quantity of spring water into a large earthen
pan, and to every gallon put two pounds of salt.
Mix them well together and throw in five hundred
gerkins. When they have been two hours in the salt
and water, take them out, and put them to drain
and when they are thoroughly dry, put them into
your jar. Take a gallon of the best white wine vi-
negar, and put it into a sauce-pan, with half an ounce
of cloves and mace, an ounce of all-spice, the same
quantity of mustard-seed, a stick of horse-radish cut
in slices, six bay-leaves, two or three races of ginger,
a nutmeg cut in pieces, and a handful of salt. Boil
up all together, and pour it over the gerkins. Cover
them close down, and let them stand twenty-four
hours. Then put them into your saucepan, and let
them simmer over the fire till they are green; but be
careful not to let them boil, as that will spoil them.
Then put them into your jar, and cover ihem close
down till they are cold. Then tie them over with a
bladder and a piece of leather, and put them in a dry
cold place.
Cucumbers.
FOR the purpose of pickling choose the smallest
cucumbers you can get, and be careful they are as
free from spots as possible. Put them into strong
salt and water for nine or ten days, or till they are
quite yellow, and stir them twice a day, at least, or
they will grow soft. When they are perfectly yellow,
pour the water from them, and cover them with
plenty of vine leaves. Set your water over the fire,
and when it boils, pour it upon them, and set them
upon the hearth to keep warm.
When the water is
nearly cold, make it boiling hot again, and pour
it upon them. Proceed in this manner till you
perceive they are of a fine
green, which they
will be in four or five times. Be careful to keep
them well covered with vinė leaves, with a cloth
and dish over the top, to keep in the steam,
which will help to green them the sooner. When
a
4
4
YOUNG WOMAN'S COMPANION;
they are greened, put them in a hair sieve to drain,
and then make the following pickle for them: To
every two quarts of white wine vinegar, put half an
ounce of mace, or ten or twelve cloves, an ounce
of ginger cut into slices, the same of black pepper,
and a handful of salt. Boil them all together for five
minutes, pour it hot upon your pickles, and tie them
down with a bladder for use.
Cucumbers in Slices.
TAKE some large cucumbers before they are too
ripe, slice them of the thickness of a crown piece, and
put them into a pewter dish. To every dozen of
cucumbers slice two large onions thin, and so on till
you have filled your dish, or have got the quantity
you intend to pickle; but remember to put a handful
of salt between every row.
Then cover them with
another pewter dish, and let them stand twenty-four
hours. Then put them into a cullender, and when
they are thoroughly dry, put them into a jar, cover
• them over with white wine vinegar, and let them
stand four hours. Pour the vinegar from them into
a saucepan, and boil it with a little salt. Put to the
cucumbers a little mace, a little whole pepper, a
large race of ginger sliced, and then pour on them
the boiling vinegar. Cover them close, and when
they are cold, tie them down, and they will be ready
for use in a few days.
Walnuts.
THERE are various methods of pickling walnuts,
in order to have them of different colours, the number
of which are four, namely, black, white, olive colour,
and green ; each of which we shall describe in their
proper order.
To pickle walnuts black, you must gather them
before the shell gets too hard, which may be known
by running a pin into them, and always gather them
when the sun is hot upon them. Put them into strong
salt and water for nine days, and stir them twice a
OR, FRUGAL HOUSEWIFE.
a
day, observing to change the salt and water every
three days. Then put them into a hair sieve, and let
them stand in the air till they turn black. Put them
into strong stone jars, and pour boiling vinegar over
them; cover them up, and let them stand till they
are cold. Then give the vinegar three more boilings,
pour
it each time on the walnuts, and let it stand till
it is cold between every boiling. Then tie them
down with paper and a bladder over them, and let
them stand two months. When that time has elapsed,
take them out of the vinegar, and make a pickle for
them thus: To every two quarts of vinegar put half
an ounce of mace, and the same of cloves; of black
pepper, Jamaica pepper, long pepper, and ginger,
an ounce each, and two ounces of common salt,
Boil it ten minutes, then pour it hot on your walnuts,
tie them close down, and cover them with paper and
a bladder.
To pickle walnuts white, you must proceed thus :
Having procured a sufficient quantity of walnuts, of
the largest size, and taken the bofore-mentioned pre-
caution that the shells are not too hard, pare them
very thin till the white appears, and throw them into
spring water and a handful of salt as you do them.
Let them lay in that water six hours, and put a thin
board upon them to keep them under ihe water.
Then set a stew pan with some clean spring water on
a charcoal fire. " Take your nuts out of the water,
put them into a stew-pan, and let them simmer four
or five minutes, but be careful they do not boil.
Then have ready a pan of spring water with a handful
of salt in it, and stir it till the salt is melted; then
take your nuts out of the stew-pan with a wooden
Jadle, or spoon, and put them into the cold water
and salt...Let them stand a quarter of an hour, with
the board lying on them to keep them down as before,
for if they are not kept under the liquor they will turn
black. Then lay them on a cloth, and put them into
your jar, with some blades of mace and nutmeg sliced
thin. Mix your spice between your nuts, and pour
a
6
YOUNG WOMAN'S COMPANION;
distilled vinegar over them. When your jar is pro,
perly filled with nuts pour mutton fat over them,
tie them down close with a bladder and leather, and
set them in a dry place.
- Walnuts to be pickled of an olive colour, must be
managed thus: Having gathered your walnuts with
the same precautions as before directed, put them into
strong ale alegar, and tie them down under a bladder
and paper to keep out the air. Let them stand twelve
months, then take them out of the alegar, and make
for them a pickle of strong alegar. To every, quart,
put half an ounce of Jamaica pepper, the same of
long pepper, a quarter of an ounce of mace,
mace, the same
of cloves, a head of garlick, and a Ittle salt. Boil
them all together five or six minutes, and then pour
it upon your walnuts. As it gets cold, boil it again
three times, and pour it upon them. Then tie them
down with a bladder and paper over it; and if your
alegar is good, they will keep several years without
either turning colour or growing soft. You may
make very good catchup of the alegar that comes
from the walnuts, by adding a pound of anchovies,
an ounce of cloves, the same of long and black
pepper, a head of garlick, and half pound of com-
mon salt, to every gallon of alegar. Boil it till it is
half reduced, and skim it well. Then bottle it for
use, and it will keep a great while.
To pickle walnuts green, proceed as follows:
Make choice of the large double or French walnuts,
gathered before the shells are hard. Wrap them
singly in vine leaves, put a few vine leaves in the
bottom of your jar, and nearly fill it with your
walnuts. Take care they do not touch one an-
other, and put a good many leaves over them.
Then fill your jar with good alegar, cover them
close that the air cannot get in, and let them
stand for three weeks. Then pour the alegar
from them, put fresh leaves at the bottom of another
jar, take out your walnuts, and wrap them separately
in fresh leaves as quick as possibly you can.
Put
条
​OR, FRUGAL HOUSEWIFE.
7
them into your jar with a good many leaves over
them, and fill it with white wine vinegar. Let them
stand three weeks, pour off your vinegar, and wrap
them up as before, with fresh leaves at the bottom
and top of your jar. Take fresh white wine vinegar,
put salt in it till it, will bear an egg, and add to it
mace, cloves, nutmeg, and garlick. Boil it about
eight minutes, and then pour it on your walnuts.
Tie them close with papet and a bladder, and set then
by for use. Be careful to keep them covered, and
when you take any out for use, if the whole should
not be wanted, do not put those left again into the
jar, for by that means the whole may be spoiled.
Red Cabbage.
SLICE your cabbage crossways, then put it on an
earthen dish, and sprinkle a handful of salt over it.
Cover; it with another dish, and let it stand twenty-
four hours. Then put it into a cullender to drain,
and lay it into your jar. Take a sufficient quantity
of white wine vinegar to cover it, a few cloves, a
little mace, and allspice. Put them in whole, with a
little cochineal bruised fine. Then boil it up, and
pour it either hot or cold upon your cabbage. If
the former, let it stand till cold, and then tie it down
for use.
Onions.
TAKE a sufficient number of the smallest onions
you can get, and put them into salt and water for
nine days, observing to change the water every day.
Then put them into jars, and pour fresh boiling salt
and water over them. Let them stand close covered
till they are cold, then make some more salt and
water, and pour it boiling hot upon them. When
it is cold, pot-your onions into a hair sieve to drain,
then put them into wide-mouthed bottles, and fill
them up with distilled vinegar. Put into every bottle
a slice or two of ginger, a blade of mace, a tea-spoon-
ful of sweet oil, (which will keep the onions white)
a bay-leaf, and as much salt as will lay on a six-
a
8
YOUNG WOMAN'S COMPANION;
a
pence. Cork them well up, so that no air can get to
them, and set them in a dry place.
Samphire.
TAKE what quantity of green samphire you think
proper, put it into a clean pan, throw over it two or
three handfuls of salt, and cover it with spring water.
When it has lain twenty-four hours, put it into a clean
saucepan, throw in a handful of salt, and cover it with
good vinegar. Cover the pan close, set it over a
slow fire, let it stand till it is just green and crisp, and
then take it off at that moment ; for, should it
remain till it is soft, it will be totally spoiled. Put it
into your pickling-pot, and cover it close. When it
is quite cold, tie it down with a bladder and leather,
and set it by for use.-Samphire may be preserved all
the year by keeping it in very strong brine of salt and
water, and, just before you want to use it, put it for a
few minutes into some of the best vinegar.
Kidney Beans.
TAKE some young small beans, and put them
into strong salt and water for three days, stirring them
two or three times each day. Then put them into a
pan, with vine leaves both under and over them, and
pour on them the same water they came out of.
Cover them close, and set them over a very slow fire
till they are of a fine green. Then put them into a
hair sieve to drain, and make a pickle for them of
white wine vinegar, or fine ale-alegar. Boil it five
or six minutes with a little mace, Jamaica pepper,
and a race or two of ginger sliced. Then pour it hot
upon the beans, and tie them down with a bladder
and paper.
Barberries.
TAKE a quantity of barberries not over ripe, pick
off the leaves and dead stalks, and put them into jars,
with a large quantity of strong salt and water, and
tie them down with a bladder. When you see a
scum rise on the barberries, put them into fresh salt
and water ; but they need no vinegar, their own
OR, FRUGAL HOUSE WIFE.
9
natural sharpness being fully' sufficient to preserve
them. Cover them close, and set them by for use.
Beet Roots.
BOIL the roots till they are tender, and take off
the skins, cut them in slices, gimp them in the shape
of wheels, or what other form you please, and put
them into a jar. Take as much vinegar as you think
will cover them, and boil it with a little mace, a race
of ginger sliced, and a few small pieces of horse-
radish. Pour it hot upon the roots, and tie them
dowa close.
Radish Pods.
GATHER your radish-pods when they are quite
young, and put them into salt and water all night.
The next day boil the salt and water they were laid
in, pour it upon the pods, and cover your jar close
to keep in the steam. When it is nearly cold, make
it boiling hot, and pour it on again, and continue
doing so till the pods are quite green. Then put them
into a sieve to drain, and make a pickle for them of
white wine vinegar, with a litte mace, ginger, long
pepper, and horse-radish. Pour it boiling hot upon
jour pods, and when it is almost cold, make your
vinegar twice as hot as before, and pour it upon
them. Tie them down with a bladder, and set them
in a dry place.
Cauliflowers.
TAKE the whitest and closest cauliflowers you can
get, break the flowers into bunches, and spread them
on an earthen dish. Lay salt all over them, and let
them stand for three days to draw out all the water.
Then put them into jars, and pour boiling salt and
water upon them. Let them stand all night, then
drain them in a hair sieve, and put them into glass
jars. Fill up your jars with distilled vinegar, and tie
them close down. ,
Artichoke Bottoins.
BOIL your artichokes till you can pull off all the
B
10
YOUNG WOMAN'S COMPANION;
the
leaves, and thoroughly clear the bottoms. Put them
into salt and water for an hour, then take them out,
and lay them on a cloth to drain. When they are
dry, put them into large wide-mouthed glasses, with a
little mace and sliced nutmeg between, and fill them
with distilled vinegar.
Cover them with mutton
fat melted, and tie them down with leather and a
bladder.
Nasturtiums.
THE most proper time to gather these berries,
is soon after the blossoms are gone off. Put them
into cold salt water, and change the water for
three days successively. Make your pickle of white
wine vinegar, mace, nutmeg sliced, shalots, pepper-
corns, salt, and horse radish. Make your pickle
pretty strong, but do not boil it. When you have
drained your berries, put them into a jar, pour
pickle to them, and tie them down close.
Mushrooms.
TAKE the smallest mushrooms you can get, put
them into spring water, and rub thein with a piece
of new flannel dipped in salt. Throw them into cold
water as you do them, which will make them keep
their colour. Then put them into a saucepan, and
throw a handful of salt over them. Cover them close,
and set them over the fire four or five minutes, or
till you find they are thoroughly hot, and the liquor
is drawn out from them. Then lay them between
two clean cloths till they are cold, put them into
glass bottles, and fill them up with distilled vinegar.
Put a blade or two of mace and a tea-spoonful of
sweet oil in every bottle. Cork them up close, and
set them in a cool place. If you have not any distilled
vinegar, you may use white wine vinegar, or ale
alegar will do; but it must be boiled with a little
mace, salt, and few slices of gingers and it must
stand till it is cold before you pour it on your mush-
IN
3
rooms,
OR, FRUGAL HOUSEWIFE.'
11
a
Mushroom Catchup.
TAKE a 'quantity of full grown flaps of mush-
rooms, crush them well with your hands, and then
strew a quantity of salt all over them. Let them stand
all night, and the next day put them into stew-pans.
Şet them in a quick oven for twelve hours, and then
strain them through a hair sieve. To every gallon of
liquor, put of cloves, Jamaica, black-pepper, and
ginger, one ounce each, and half a pound of common
salt. Set it on a slow fire, and let it boil till half the
liquor is wasted away. Then put it into a clean pot,
and when it is quite cold, bottle it for use.
Mushroom Powder.
GET the largest and thickest buttons you can,
peel them, and cut off the root end, but do not wash
ihem. Spread them separately on pewter dishes, and
şet them in a slow oven to dry. Let the liquor dry up
into the mushrooms, as that will make the powder
much stronger, and let them continue in the oyen till
you find they they will powder. Then beat them in a
marble mortar, and sift them through a fine sieve, with
a little chyan pepper and pounded mace.
.
Botile it
quite clear, and keep it in a dry place.
Walnut Catchup.
PUT what quantity of walnuts you' think proper
into jars, cover them with cold strong ale alegar, and
tie them close for twelve months. Then take out the
walnuts from the alegar, and to every gallon of the
liquor put two heads of garlick, half a pound of an
chovies, a quart of red wine, and of mace, cloves,
long, black, and Jamaica pepper, and ginger, an
ounce each. Boil them all together till the liquor is
reduced to half the quantity, and the next day bottle
it for use.
Another. Method of making Walnut Catchup.
TAKE green walnuts before the shell is formed,
and grind them in a crab mill, or pound them in a
12 YOUNG WOMAN'S COMPANION;
marble mortar. Squeeze out the juice through a
coarse cloth, and put to every gallon of juice a pound
of anchovies, the same quantity of bay salt, four
ounces of Jamaica pepper, two of long, and two of
black pepper ; of mace, cloves and ginger, each an
ounce, and a stick of horse-radish. Boil all together
till reduced to half the quantity, and then put it into
a pot. When it is cold, bottle it close, and in three
months it will be fit for use.
Indian Pickle, or Piccalillo.
TAKE a cauliflower, a white cabbage, a few
small cucumbers, radish-pods, kidney beans, and a
little beet-root, or any other thing commonly pickled.
Put them into a hair
sieve, and throw a large handful
of salt over them. Set them in the sun, or before the
fire for three days to dry. When all the water is
run out of them, put them in a large earthen pot in
layers, and between every layer put a handful of
brown mustard-seed. Then take as much ale alegar
as you think will cover it, and to every four quarts
of alegar put an ounce of turmeric. Boil them toge-
ther, and put it hot upon your pickle.-Let it stand
twelve days upon the hearth, or till the pickles are of
a bright yellow colour, and most of the alegar sucked
up. Then take two quarts of strong ale alegar, an
ounce of mace, the same of white pepper, a quarter
of an ounce of cloves, and the same of long pepper
and nutmeg. Beat them all together, and boil them
ten minutes in the alegar. Then pour it upon your
pickles, with four ounces of peeled garlick. Tie it
close down, and set it by for use.
Asparagus.
GET the largest asparagus you can, cut off the
white ends, and wash the green ends in spring water.
Then put them into a pan of clean water, and let
them lie in it two or three hours. Pat as much
spring water into a stew-pan as will nearly fill it, and
throw in a large handful of salt. Set it on the fore,
and when it boils put in your glass, not tied up, but
OR, FRUGAL HOI'SEWIFE.
13
loose, and not too many at a time, lest you break the
heads. Just scald them, and no more; then take
them out with a broad skimmer, and lay them on a
cloth to cool. Make your pickle, with a gallon or
.
more (according to the quantity of your asparagus) of
white wine vinegar, and an ounce of bay salt. Boil
it, and put your asparagus into your jar. To a gallon
,
of pickle put two nutmegs, a quarter of an ounce of
mace, and the same quantity of whole white pepper.
,
Pour the pickle hot over the asparagus, and cover
them with a linen cloth three or four times double ;
and when they have stood a week, boil the pickle
again. Let them stand a week longer, then boil the
pickle again, and put it on as hot as before. When
they are cold, cover them close, tie them tight down,
and keep them in a dry place.
Parsley pickled Green.
MAKE a strong salt and water that will bear an
egg, and throw into it a large quantity of curled
parsley. Let it stand a week, then take it out to
drain, make a fresh salt and water as before, and let
it stand another week. Then drain it well, put it
into spring water, and change it three days suc-
cessively. Then scald it in hard water till it becomes
green, take it out and drain it quite dry. Boil a
,
quart of distilled vinegar a few minutes, with two or
three blades of mace, a nutmeg sliced, and a shalot
or two.
When it is quite cold, pour it on your
parsley, with two or three slices of borse-radish, and
keep it for use.
Elder Buds.
GATHER your elder-buds when they are about
the size of hop buds, put them into strong salt and
water for nine days, and stir them two or three times
a day. Then put them into a pan, cover them with
vine leaves, and pour on then the water they came
out of. Set them over a slow fire till they are quite
green, and then make a pickle for them of alegar, a
little mace, a few shalots, and some ginger sliced.
14
YOUNG WOMAN'S COMPANION ;
Boil them two or three minutes, and pour it upon
your buds. Tie then down, and keep them in a dry
place.
'Peaches.
GATHER your peaches when they are at the full
growth, and just before the time of their turning ripe ;
and be sure they are not bruised. Take as much
spring water as you think will cover them, and make
it salt enough to bear an egg, for which purpose you
must use an equal quantity of bay and common salt.
Then lay in your peaches, and put a thin board over
them to keep them under the water. When they have
been three days in this state, take them out, wipe
them very carefully with a fine soft cloth, and lay
them in your jar. Then take as much white wine
vinegar as will fill your jar, and to every gallon put
one pint of the best well made mustard, two or three
heads of garlick, a good deal of ginger sliced, and
half an ounce of cloves, mace, and nutmegs. Mix
your pickle well together, and pour it over your
peaches. Tie them up close, and in two months they
will be fit for use.
Nectarines and apricots must be pickled in the
same manner.
Codlins.
GATHER
your codlins when they are about the
size of a large walnut. Put them into a pan with a
quantity of vine leaves at the bottom, and the same
on the top. Set them over a slow fire till you can
peel the skin off, and then take them carefully up,
and put them into a hair sieve. Peel them with a
penknife, and put them into the same pot again,
with the vine leaves and water as before. Cover
them close, and set them over a slow fire till they
are of a fine green. Then drain them through a hair
sieve, and when they are cold, put them into distilled
vinegar. Pour a little mutton fat on the top, and tie
them down close with a bladder and paper.
a
a
OR, FRUGAL HOUSEWIFE.
15
a
Golden Pippins.
TAKE a number of the finest pippins you can pro-
cure, free from spots and bruises, put them into a
preserving pan with cold spring water, and set them
on a charcoal fire. Keep them stirring with a wooden
spoon till they will peel, but do not let them boil.
When
you have peeled them put them into the water
again, with a quarter of a pint of the best vinegar, and
a quarter of an ounce of allum, Cover them close with
a pewter dish, and set them over a charcoal fire again,
but do not let them boil. Keep turning them now
.
and then till they look green, then take them out, and
lay them on a cloth to cool. When they are quite
cold, put to them the following pickle: To every
gallon of vinegar put two ounces of mustard-seed,
two or three heads of garlick, a good deal of ginger
sliced, half an ounce of cloves, mace, and nutmeg.
Mix your pickle well together, pour it over your
pippins, and cover them close.
Grapes.
LET your grapes be of their full growth, but not
ripe.“ Cut them into small bunches fit for garnishing,
and
put them into a stonejar, with vine leaves between
every layer of grapes. Then take spring water, as
much as will cover them, and put into it a pound of
bay salt, and as much white salt as will make it bear
an egg. Dry your bay salt, and pound it before
you
put it in, and that will make it melt the sooner. Put
it into a pot, and boil and skim it well; but take off
only the black scum.
When it has boiled a quarter
of an hour, let it stand to cool and settle; and when
it is almost cold pour the clear liquor on the grapes,
lay vine leaves on the top, tie them down close with
a linen cloth, and cover them with a dish. Let them
stand twenty-four hours, then take them out, lay
them on a cloth, cover them over with another, and lay
them dry between the cloths. Then take two quarts
of vinegar, a quart of spring-water, and a pound of
coarse sugar. Let it boil a little, skim it very clean as
६
16
YOUNG WOMAN'S COMPANION;
a
it boils, and let it stand till it is quite cold. Dry your
jar with a cloth, put fresh vine-leaves at the bottom
and between every bunch of grapes, and on the top.
Then pour the clear of the pickle on the grapes, fill
your jar that the pickle may be above the grapes, and
having tied a thin piece of board in a flannel, lay it on
the top of the jar, to keep the grapes under the liquor.
Tie them down with a bladder and leather, and when
you want them for use, take them out with a wooden
spoon. Be careful you tie them up again quite close,
for should air the get in, they will be inevitably
spoiled.
Red Currants.
TAKE a quantity of white wine vinegar, and to
every quart put in half a pound of Lisbon-sugar.
Then pick the worst of your currants, and put them
into this liquor; but put the best of your currants
into glasses. Then boil your pickle with the worst
of your currants, and skim it very clean. Boil it till
it looks a fine colour, and let it stand till it is cold.
Then strain it through a cloth, wringing it to get all
the colour you can from the currants. Let it stand to
cool and settle, then pour it clear into the glasses in
a little of the pickle, and when it is cold, cover it
close with a bladder and leather. To every half
pound of sugar put a quarter of a pound of white
salt.
Caveach, or pickled Mackarel.
TAKE half a dozen fine large mackarel, and cut
them into round pieces. Then take an ounce of
beaten pepper, three large nutmegs, a little mace, and
a handful of salt. Mix your salt and beaten spice
together, then make two or three holes in each piece,
and with your finger thrust your seasoning into the
holes. Rub the pieces all over with the seasoning,
fry them brown in oil, and let them stand till they
are cold. Then put them into vinegar, and cover
them with oil. If well covered, they will keep a
considerable time, and are most delicions eating.
OR, FRUGAL HOUSEWIFE.
17
a
Smelts.
AT that time of the year when smelts are seasonably
abundant, take a quarter of a peck of them, and wash,
clean and gut them. Take half an ounce of pepper,
the same quantity of nutmegs, a quarter of an ounce
of mace, half an ounce of salt petre, and a quarter of
a pound of common salt. Beat all very fine, and lay
your smelts in rows in a jar. Between every layer of
smelts strew the seasoning, with four or five bay.
leaves. Then boil some red wine, and pour over
them a sufficient quantity to cover them. Cover them
with a plate, and when cold, stop them down close,
and put them by for use. A few make a very pretty
supper.
Oysters.
TAKE two hundred of the newest and best oysters
you can get, and be careful to save the liquor in a
pan as you open them. Cut off the black verge,
saving the rest, and put them into their own liquor.
Then put all the liquor and oysters into a kettle, boil
them half an hour on a gentle fire, and do them very
slowly, skimming them as the scum rises. Then take
them off the fire, take out the oysters, and strain the
liquor through a fine cloth. Then put in the oysters
again, take out a pint of the liquor when hot, and put
thereto three quarters of an ounce of mace, and half an
ounce of cloves. Just give it one boil, then put it to the
oysters, and stir up the spices well among them. Then
put in about a spoonful of salt, three quarters of a pint
of the best white wine vinegar, and a quarter of an
ounce of whole pepper.—Let them stand till they are
cold, and put the oysters, as many as you well can, into
the barrel. Put in as much liquor as the barrel will
hold, letting them settle awhile, and they will soon
be fit to eat. Or you may put them in stone jars,
cover them close with a bladder and leather, and be
sure they are quite cold before you cover them up.
In like manner you may do cockles and muscles,
with this difference only, that there is not any thing to
2
c
18 YOUNG WOMAN'S COMPANION;
be pickled off cockles, and as they are small, the
before mentioned ingredients will be sufficient for two
quarts of muscles; but take great care to pick out the
crabs under the tongues, and the little pus which
grows at the roots. Both cockles and muscles must
be washed in several waters to cleanse them from grit.
Put them into a stew-pan by themselves, cover them
close, and when they open, pick them out of the
shell, strain the liquor, and proceed as directed for
oysters.
Artificial Anchovies.
THESE must be made in the following manner:
To a peck of sprats put two pounds of common salt,
a quarter of a pound of bay salt, four of salt-petre,
two ouunces of prunella salt, and a small quantity of
cochineal. Pound all in a mortar, put them into a
stone pan, a row of sprats, then a layer of your com-
pound, and so on alternately to the top. Press them
hard down, cover them close, let them stand six
months, and they will be fit 'for use. Remember
that your sprats are as fresh as you can possibly get
them, and that you neither wash or wipe them, but
do them as they come out of the water.
Ox Palates.
WASH the palates well with salt and water, and
put them into a pipkin with some clean salt and
water. When they are ready to boil, skim them well,
and put to them as much pepper, cloves and mace,
as will give them a quick taste. When they are
boiled tender, which will require four or five hours,
peel them, and cut them into small pieces, and let
them cool. Then make the pickle of an equal quan-
tity of white wine vinegar. Boil the pickle, and
put in the spices that were boiled in the palates.
When both the pickle and palates are.cold, lay your
palates in a jar, and put to them a few bay-leaves, and
а
a little fresh spice. Pour the pickle over them, cover
them close, and keep them for use.
OR, FRUGAL HOUSEWIFE.
19
CHAP. II.
PRESERVING.
SOME: general rules are necessary to be observed
in this part of
which we shall previously notice, as well for the in-
struction, as reputation of those whose province it
may be occasionally to use such articles. In the first
place remember, that in making your syrups, the
sugar is well pounded and dissolved before you set it
on the fire, which will not only make the scum rise
well, but cause the syrup to have its proper colour.
When
you preserve cherries, damsons, or any other
kind of stone fruit, cover them with mutton suet ren-
dered, in order to keep out the air, which, if it pe-
netrates will destroy them. All wet sweetmeats
must be kept in a dry and cool place, as they will
be subject to grow mouldy and damp, and too much
heat will destroy their virtue. Dip writing paper into
brandy, lay it close to the sweetmeats, cover them
quite tight with paper, and they will keep for any
length of tiine without receiving the least injury.
Without these precautions, all art and endeavours will
prove ineffectual.
Apricots.
GATHER your apricots before the stones become
hard, put them into a pan of cold spring water with
plenty of vine leaves; set them over a slow fire till
they are quite yellow, then take them out, and rub
them with a flannel and salt to take off the lint. Put
them into the pan to the same water and leaves, cover
them close, set them at a good distance from the fire
till they are a fine light green, then take them care-
fully up, and pick out all the bad coloured and broken
20
YOUNG WOMAN'S COMPANION;
ones.
a
Boil the best gently two or three times in a
thin syrup, and let them be quite cold each time
before you boil them. When they look plump and
clear, make a syrup of double refined sugar, but not
too thick; give your apricots a gentle boil in it, and
then put them into your pots or
your pots or glasses.
glasses. Dip paper
in brandy, lay it over them, tie it close, and keep
them in it dry place for use.
Peaches.
GET the largest peaches you can, but do not let
them be too ripe. Rub off the lint with a cloth, and
then rub them down the seam with a pin, skin deep,
and cover them with French brandy. Tie a bladder
over them, and let them stand a week. Then take
them out, and make a strong syrup for them. Boil
and skim it well, then put in your peaches, and boil
them till they look clear; then take them out, and
put them into pots or glasses. Mix the syrup with the
brandy, and when it is cold, pour it on your peaches.
Tie them so close down with a bladder, that no air
can come to them, otherwise they will turn black, and
be totally spoiled.
Quinces.
TIESE
may be preserved either whole, or in quar-
ters, and must be done thus: Pare them very thin
and round, put them into a saucepan, fill it with
hard water, and lay the parings over the quinces to
keep them down. ; Cover your saucepan close, that
none of the steam may get out, set them over a slow
fire till they are soft, and of a fine pink colour, and
then let them stand till they are cold. Make a good
syrap of double refined sugar, and boil and skim it
well; then put in your quinces, let them boil ten
minutes, take them off, and let them stand two or
three hours. Then boil them till the syrup looks
thick, and the quinces clear. Put them into deep
jars, with the syrup, and cover them close with
brandy-paper and leather.
A
OR, FRUGAL HOUSEWIFE.
21
sugar, and
a
Barberries.
TO preserve barberries for tarts, you must proceed
thus : Pick the female branches clean from the
stalk;-take their weight of loaf
put
them
into a jar. Set them in a kettle of boiling water till
the sugar is melted, and the barberries quite soft,
and then let them stand all night. The next day put
them into a preserving pan, and boil them fifteen
minutes, then put them into jars, tie them close, and
set them by for use.
If you intend to preserve your barberries in bunches,
you must proceed as follows: Having procured the
finest female barberries, select all the largest branches,
and then pick the rest from the stalks. Put them in
as much water as will make a syrup for yonr bunches.
Boil them till they are soft, then strain them through
a sieve, and to every pint of the juice put a pound
and a half of loaf sugar. Boil and skim it well, and
to every pint of syrup put half a pound of barberries
in bunches, Boil them till they look very fine and
clear, then put them carefully into pots or glasses,
and tie them down close with paper dipped in brandy.
Pine Apples.
THESE must be taken before they are ripe, and
laid in strong salt and water for five days. Then put
into the bottom of a large saucepan a handful of vine-
leaves, and put in your pine apples. Fill your pan
:
with vine leaves, and then pour in the salt and water
they were laid in.--Cover it up close, set them over a
slow fire, and let them stand till - they are of a fine
light green. ' Have ready a thin syrup, made of a
quart of water, and a pound of double refined sugar.
When it is almost cold, put it into a deep jar, and
put in the pine apples with their tops on. Let them
stand a week, and take care they are well covered
with the syrup. When they have stood a week, boil
your syrup again, and pour it carefully into your jar,
lest
you break the tops of your pine apples. Let it
stand eight or ten weeks, and during that time give
5
YOUNG WOMAN'S COMPANION;
the syrup two or three boilings to keep it from
moulding. Let your syrup stand till it is near cold
before you put it on; and when your pine apples look
quite füll and green, take them out of the syrup, and
make a thick syrup of three pounds of double refined
sugar, with as much water as will dissolve it. Boil
and skim it well, put a few slices of white ginger into
it, and when it is nearly cold, pour it upon your
pine apples.—Tie them down close with a bladder,
and they will keep many years without shrinking.
Grapes.
TAKE some close bunches (whether white or red
is immaterial) not too ripe, and lay them in a jar.
Put to them a quarter of a pound of sugar candy, and
fill, the jar with common brandy. Tie them
пр
close
with a bladder, and set them in a dry place.
Morello Cherries.
GATHER your cherries when they are full ripe,
take off the stalks, and prick them with a pin. To
every pound of cherries, put a pound and a half of
loaf sugar. Beat part of your sugar, strew it over
them, and let them stand all night. Dissolve the rest
of your sugar in half a pint of the juice of currants,
set it over a slow fire, and put in the cherries with
the
sugar, and give them a gentle scald. Then take
them carefully out, boil your syrup till it is thick,
upon your cherries, and tie them down close.
Green Codlins.
GATHER them when they are about the size of
a large walnut, with the stalks and a leaf or two on
them. Put a bandful of vine leaves into a
pan
of
spring-water; then put a layer of codlins, then one
of vine leaves, and so on till the pan is full. Cover
it close to prevent the steam getting out, and set it
on a slow fire. When you find them soft, take off
the skins with a penknife, and then put them in the
same water with the vine leaves, which must be quite
cold, otherwise they will be apt to crack. Put in a
pour it
OR, FRUGAL HOUSEWIFE.
23
little roach allum, and set them over a very slow fire
till they are green, which will be in three or four
hours. Then take them out, and lay them on a sieve
to drain. Make a good syrup, and give them a gentle
boil once a day for three days. Then put them into
small jars, cover them close with brandy-paper, tie
them down tight, and set them in a dry place. They
will keep all they year.
Golden Pippins.
BOIL the rind of an orange very tender, and let it
lay in water two or three days. Take a quart of
golden pippins, pare, core, quarter, and boil them
to a strong jelly, and run it through a jelly bag. Then
take twelve of the largest pippins, pare them, and
scrape out the cores. Put a pint of water into a stew-
pan, with two pounds of loaf sugar. When it boils,
skim it, and put in your pippins, with the orange
rind in thin slices. Let them boil fast till the sugar is
very thick, and will almost candy. Then put a pint
of the pippin jelly, and boil them fast till the jelly is
quite clear. Then squeeze in the juice of a lemon,
give it a boil, and, with the orange peel, put them
into pots or glasses, and cover them close.
Green Gage Plumbs.
GET the finest plumbs you can, gathered just
before they are ripe. Put a layer of vine leaves at the
bottom of your pan, then a layer of plumbs, and then
vine leaves and plumbs alternately, till the
nearly filled. Then put in as much water as it will
hold, set it over a slow fire, and when the plumbs are
hot, and begin to crack, take them off, and pare off
the skins very carefully, putting them into a sieve as
you
do them. Then lay them in the same water,
with a layer of leaves between, as you did at first, and
cover them so close that no steam can get out. Hang
them at a great distance from the fire till they are
green, which will take at least five or six hours,
Then take them carefully up, lay them on a hair
wieve to drain, make a good syrup, and give them a
pan is
24 YOUNG WOMAN'S COMPANION;
<
gentle boil in it twice a-day for two days. Then take
them out, put them into a fine clear syrup, and cover
them close down with brandy paper.
Oranges.
TAKE what number of Seville oranges you think
proper, cut a hole at the stalk end of each about the
size of a six-pence, and scoop out the pulp quite
clean. Tie them separately in pieces of muslio, and
lay them in spring water for two days. Change the
water twice every day, and then boil them in the
muslin on a slow fire till they are quite tender. As
the water wastes, put more hot water into the
pan,
and keep them covered. Weigh the oranges before
you scoop them, and to every ponnd put two pounds
of double refined sugar, and a pint of water. Bojl
the sugar and water, with the juice of the oranges, to
a syrup, skim it well, let it stand till it is cold, then
take the oranges out of the muslin, put them into the
pan, and let them boil half an hour. If they are not
quite clear, boil them once a-day for two or three
days. Theo pare and core some green pippins, and
.
boil them till the water is strony of the apple; but do
not stir them, and only put them down with the back
of a spoon. Strain the water through a jelly bag till
it is quite clear, and then to every pint of water put a
pound of double refined sugar, and the juice of a
lemon strained fine. Boil it up to a strong jelly, drain
the oranges out of the syrup, and put them into glass
jars, or pots the size of an orange, with the holes
upwards. Pour the jelly over them, cover them with
papers dipped in brandy, and tie them close down
with a bladder. You may preserve lemons in the
à
same manner.
Raspberries.
GATHER your raspberries on a dry day, when they
are just turned red, with the stalks on about an inch
long. Lay them singly on a dish, then beat and sift
their weight of double refined sugar, and strew it over
them. To every quart of raspberries take a quart of
OR, FRUGAL HOUSEWIFE.
25
red currant jelly juice, and put to it its weight of
double refined sugar. Boil and skim it well, then
put in your raspberries, and give them a scald. Take
them off, and let them stand for two hours. Then
set them on again, and make them a little hotter,
Proceed in this manner two or three times till they
look clear; but do not let them boil, as that will
make the stalks come off. When they are tolerably
cool, put them into jelly glasses with the stalks down-
wards. White raspberries must be preserved in the
same manner, only observing, that instead of red, you
use whitę currant juice.
Strawberries.
GATHER the finest scarlet strawberries you can,
with the stalks on, before they are too ripe. Lay
them separately on a china dish, then beat and sift
twice their weight of double refined sugar, and strew
it over them. Take a few ripe scarlet strawberries,
crush them, and put them into a jar, with their weight
of double refined sugar beat small. Cover them close,
and let them stand in a kettle of boiling water till they
are soft, and the syrup is extracted from them. Then
strain them through a muslin rag into a preserving.
pan, boil and skim it well, and when it is cold, put
in your whole strawberries, and set them over the fire
till they are milk-warm. Then take them off, and let
them stand till they are quite cold. Set them on
again, and make them a little hotter, and do so several
times till they look clear; but do not let them boil,
as that will bring off their stalks. When the straw-
berries are cold, put them into jelly glasses, with the
stalks downwards, and fill up your glasses with the
syrup. Pat over them papers dipped in brandy, and
tie them down close.
Currants in Bunches.
STONE them, and tie six or seven bunches to-
gether with a thread to a piece of split deal about
four inches long. Put them into the preserving-pan
with their weight of double refined sugar beaten and
>
2.
D
26 YOUNG WOMAN'S COMPANION;
finely sifted, and let them stand all night. Then take
some pippins, pare, core, and boil them, and press
them down with the back of a spoon, but do not stir
them. When the water is strong of the apple, add.
to it the juice of a lemon, and then strain it through
a jelly bag till it runs quite clear. To every pint of
your liquor put a pound of double refined sugar, and
boil it up to a strong jelly. Then put it to your cur-
rants, and boil them till they look clear. Cover them
in the preserving pan with paper till they are almost
cold, and then put the bunches of currants into your
glasses, and fill them up with jelly. When they are
cold, wet papers in brandy and lay over them; then
put over them another paper, and tie them up close.
This method must be pursued with either white or
red currants.
To preserve currants for tarts, you must proceed
thus: To every pound of currants take a pound of
sugar.. Put your sugar into a preserving pan, with as
much juice of currants as will dissolve it. When it
boils, skim it, put in your currants, and boil them
till they are clear. Put them into a jar, lay brandy-
paper over them, and tie them down close.
Gooseberries.
GET the largest green gooseberries you can, and
pick off the black eye, but not the stalk. Set them
over the fire in a pot of water to scald, but do not let
them boil, as that will spoil them. When they are
tender take them up, and put them into cold water.
Then take a pound and a half of double refined sugar
to a pound of gooseberries, and clarify the sugar with
water, a pint to a pound of sugar. When your syrup
is cold, put the gooseberries singly into your preserv-
ing pan, put the syrup to them, and set them on a
gentle fire. Let them boil, but not so fast as to
break them; and when they have boiled, and you
perceive the sugar has entered them, take them off,
cover them with white paper, and set them by all
night. The next day, take them out of the syrup,
.
OR, FRUGAL HOUSEWIFE.
27
2
and boil the syrup till it begins to be ropy. Skim it,
and put it to them again: set them on a slow fire, and
let them simmer gently till you perceive the syrup
will rope. Then take them off, set them by till they
are cold, and cover them with brandy paper.
If you preserve red gooseberries, you must proceed
thus: put a pound of loaf sugar into a preserving pan,
with as much water as will dissolve it, and boil and
skim it well. Then put in a quart of rough red goose-
berries, and let them boil a little. Set them by till
the next day, and then boil them till they look clear,
and the syrup is thick. Then put them into pots, or
glasses, and cover them with brandy-paper.
Gooseberries in Imitation of Hops.
TAKE the largest green walnut gooseberries you
can get, and cut them at the stalk end into four
quar-
ters.-Leave them whole at the blossom end, take
out all the seeds, and put five or six one in another.
Take a needleful of strong thread, with a large knot
at the end; run the needle through the bunch of
gooseberries, tie a knot to fasten them together, and
they will resemble hops. Put cold spring water
into your pan, with a large handful of vine leaves at
the bottom; then three or four layers of gooseberries,
with plenty of vine leaves between every layer, and
over the top of your pan. Cover it so that no steam
can get out, and set them on a slow fire. Take them
off as soon as they are scalding bot, and let them
stand till they are cold. Then set them on again till
they are of a good green, then take them off, and let
them stand till they are quite cold, Put them into a
sieve to drain, and make a thin syrup thus : To every
pint of water put in a pound of common loaf sugar,
and boil and skim it well. When it is about half
cold, put in your gooseberries, let them stand till the
next day, give them one boil a day for three days.
Then make a syrup thus: To every pint of water put
in a pound of fine sugar', a slice of ginger, and a
lemon-pee! cut length-ways very fine, Boil and skin
28
YOUNG WOMAN'S COMPANION;
a
•
it well, give your gooseberries a boil in it, and when
they are cold, put them into glasses or pots, lay
brandy paper over them, and tie them up close.
Damsons.
PUT
your
damsons into a skillet over the fire, with
as much water as will cover them. When they have
boiled, and the liquor is pretty strong, strain it out
and add to every pound of damsons wiped clean, a
pound of single refined sugar. Put one-third of your
sugar into the liquor, set it over the fire, and when it
simmers put in the damsons. Let them have one
good boil, then take them off, and cover them up
close for half an hour. Then set them on again, and
let them simmer over the fire after turning them.
Then take them out, put them into a bason, strew
all the sugar that was left on them, and pour the hot
liquor over them. Cover them up, let them stand
till the next day, and then boil them up again till they
are enough. Then take them up, and put them in
pots; boil the liquor till it jellies, and when it is
almost cold, pour it on them. Cover them with
paper, tie them close, and set them in a dry place.
,
Walnuts.
THERE are three different ways of preserving
walnuts, namely, white, black, and green. To pre-
serve them white, you must pare them till the white
appears and nothing else. As you do them, throw
them into salt and water, and let them lie there till
your sugar is ready. Take three pounds of good loaf
sugar, put it into your preserving pan, set it over a
charcoal fire, and put as much water to it as will
just wet the sugar. Let it boil, and have ready ten
or twelve whites of eggs strained and beat up to a
froth. Cover your sugar with the froth as it boils,
and skim it. Then boil and skim it till it is as clear
as chrystal, and throw in your walnuts. Just give
them a boil till they are tender, then take them out,
and lay them in a dish to cool. When they are cold,
put them into your preserving pot, and
pour the
the sugar
2
OR, FRUGAL FIOUSEWIFE.
29
a
as warm as milk over them. When they are quite
.
cold tie them up.
In preserving walnuts black, you must proceed
thus: Take those of the smaller kind, put them into
salt and water, and change the water every day for
nine days. Then put them into a sieve, and let them
stand in the air till they begin to turn black. Then
put them into a jug, pour boiling water over them,
and let them stand till the next day. Put them into
a sieve to drain, stick à clove in each end of the
walnuts, put them into a pan of boiling water and
let them boil five minutes. Then take them up,
make a thin syrup, and scald them in it three or four
times a-day, till your walnuts are black and bright.
Then make a thiek syrup with a few cloves, and a
,
little ginger cut in slices. Skim it well, pour in your
walnuts, boil them five or six minutes, and then put
them into jars. Lay brandy-paper over them, and
tie them down close with a bladder. The longer
they are kept, the better they will eat, as time takes
off their bitterness.
Green walnuts must be prepared by the following
mode: Wipe them very dry, and lay them in salt
and water for twenty-four hours. Then take them
out, and wipe them very clean. Have ready a skillet
of boiling water, throw them in, let thein boil a
minute, and then take them out. Lay them on a
coarse cloth, and boil your sugar as directed for the
white walnuts. Then just give them a scald in the
sugar, take them up, and lay them to cool. Put
them into your preserving pot, and proceed as directed
for the preserving of white walnuts.
Cucumbers.
TAKE the greenest cucumbers, and the most free
from seeds you can get; some small to preserve whole,
and others large to cut into pieces. "Put them into
strong salt and water in a straight mouthed jar, with
a cabbage leaf to keep them down. Set them in a
warm place till they are yellow, then wash them out,
30 YOUNG WOMAN'S COMPANION;
a
and set them over the fire in fresh water, with a little
salt, and a fresh cabbage leaf over them. Cover the
pan very close, but take care they do not boil. If
they are not of a fine green, change your water, and
that will help them. Then cover them as before,
and make them hot. When they becomc of a good
green, take them off the fire, and let them stand till
they are cold. Then cut the large ones into quarters,
take out the seed and soft part, then put them into
cold water, and let them stand two days; but change
the water twice every day to take out the salt. Take
a pound of single refined sugar, and half a pint of
water; set it over the fire, and when you have skim-
med clean, put in the rind of a lemon, and an ounce
of ginger with the outside scraped off. When your
syrup is pretty thick, take it off, and when cold,
wipe the cucumbers dry, and put them in. Boil
the syrup once in two or three days, for three weeks,
and strengthen it, if necessary. When you put the
syrup to your cucumbers, be sure that it is quite
cold.-Cover them close, and set them in a dry,
place.
CHAP. III.
POTTIN G.
this mode of cookery, be sure to make it a rule
that whateyer article you do is well covered with
clarified butter before you send it to the oven, tie it
close with strong paper, and let it be well baked.
When it comes from the oven, pick out every bit of
skin you can, and drain
gravy, otherwise
the article potted will be apt to turn sour.
seasoning very fine, and strew it on gradually.
Before you put it into your pot, press it well, and
before you put on your clarified butter, let it be
per-
fectly cold.
away the
Beat your
i OR, FRUGAL HOUSEWIFE.
31
SECT. I.
MEAT AND POULTRY.
Venison.
RUB your venison all over with red wine; season
it with beaten mace, pepper, and salt; put it into an
earthen dish, and pour over it half a pint of red wine,
and a pound of butter, and then send it to the oven.
If it be a shoulder, pat a coarse paste over it, and let
it lay in the oven all night. When it comes out, pick
the meat clean from the bones, and beat it in a marble
mortar, with the fat from your gravy. If you find it
not sufficiently seasoned, add more, with clarified
batter, and keep beating it till it becomes like a fine
paste. Then press it hard down into your pots, pour
clarified butter over it, and keep it in a dry place.
Hares.
CASE your hare, wash it thoroughly clean, then
cut it up as you would do for eating, put it into a,
pot, and season it with pepper, salt, and mace.
Put
on it a pound of butter, tie it down close, and bake
it in a bread oven. When it comes out, pick the
meat clean from the bones, and pound it very fine in
a mortar, with the fat from your gravy. Then put
it close down in your pots, and pour over clarified
butter.
Veal.
TAKE part of a knuckle or fillet of veal that has
been stewed; or bake it on purpose for potting; beat
it to a paste with butter, salt, white pepper, and
mace pounded. Press it down in pots, and pour over
it clarified butter.
Marble Veal.
BOIL, skin, and cut a dried tongue as thin as pos-
sible, and beat it well with near a pound of butter,
and a little beaten mace, till it is like a paste. Have
32 YOUNG WOMAN'S COMPANION;
pour clarified
ready some veal stewed, and beat in the same manner.
Then put some veal into potting pots, then some
tongue in lumps over the veal. Do not lay on your
tongue in any form, but let it be in lumps, and it
will then cat like marble. Fill your pot close up
with veal, press it very hard down, and
butter over it. Remember to keep it in a dry place,
and when you send it to table, cut it into slices.
Garnish it with parsley.
Tongues.
TAKE a fine neat's tongue, and rub it well over
with an ounce of salt petre and four ounces of brown
sugar, and let it lie two days. Then boil it till it is
quite tender, and take off the skin and side bits. Cut
the tongue in very thin slices, and beat it in a marble
á
mortar, with a pound of clarified butter, and season
it to your taste with pepper, salt, and mace. Beat
all as fine as possible, then press it close down in
small potting pots, and pour over them clarified
butter.
Geese and Fowls.
BOIL a dried tongue till it is tender, then take a
goose and a large fowl, and bone them. Take a
quarter of an ounce of mace, the same quantity of
olives, a large nutmeg, a quarter of an ounce of black
pepper, and beat all well together; add to these a
spoonful of salt, and rub the tongue and inside of the
fowl well with them. Put the tongue into the fowl,
then season the goose, and fill it with the fowl and
tongue, and the goose will look as if it was whole.
Lay it in a pan that will just hold it, melt fresh butter
enough to cover it, send it to the oven, and bake it
an hour and an half. Then take out the meat, drain
tfie butter carefully from it, and lay it on a coarse cloth
till it is cold. Then take off the hard fat from the
gravy, and lay it before the fire to melt. Put your
meat again into the pot, and pour your butter over
it. If there is not enough, clarity more, and let the
butter be an inch above the meat. It will keep a
OR, FRUGAL HOUSEWIFE.
33
a
.
great while, cut fine, and look beautiful; and when
you cut it let it be crossways. It makes a very pretty
corner dish for dinner, or side dish for supper.
Beef.
TAKE half a pound of brown sugar, and an ounce
of salt petre, and rub it into twelve pounds of beef.
Let it lie twenty four hours ; then wash it clean, and
dry it well with a cloth. Season it to your taste with
pepper, salt, and inace, and cut it into five or six
pieces. Put it into an earthen pot, with a pound of
butter in lumps upon it, set it in a hot oven, and let
it stand three hours, then take it out, cut off the hard
outsides, and beat it in a mortar. Add to it a little
more pepper, salt, and mace. Then oil a pound of
butter in the gravy and fat that came from your beef,
and put it in as you find necessary; but beat the meat
very fine. Then put it into your pot, press it close
down, pour clarified butter over it, and keep it in a
dry place.
Another method of potting beef, and which will
greatly imitate venison, is this: Take a buttock of
beef and cut the lean off it in pieces of about a pound
weight each. To eight pounds of beef take four
ounces of salt-petre, the same quantity of bay-salt,
half a pound of white salt, and an ounce of sal-prunella.
Beat all the salt very fine, mix them well together,
and rub them into the beef. Then let it lie four days,
turning it twice a-day. After that put it into a pan,
and cover it with pump water, and a little of its own
brine. Send it to the oven, and bake it till it is
tender; then drain it from the gravy, and take out
all the skin and sinews. Pound the meat well in a
mortar, lay it in a broad dish, and mix on it an
ounce of cloves and mace, three quarters of an ounce
of pepper, and a natmeg, all beat very fine. Mix
,
the whole well with the meat, and add a little cla-
rified fresh butter to moisten it. Then press it down
into pots very hard, set them at the mouth of the oven
just to settle, and then cover them two inches thick
2
34 YOUNG WOMAN'S COMPANION ;
with clarified butter. When quite cold, cover the
pots over with white paper tied close, and set them
in a dry place. It will keep good a considerable time.
Pigeons.
PICK and draw your pigeons, cut off the pinions,
wash them clean, and put them into a sieve to drain.
Then dry them with a cloth, and season them with
pepper and salt. Rolt a lump of butter in chopped
parsley, and put it into the pigeons. Sew up the
vents, then put them into a pot with butter over them,
tie them down, and set them in a moderately heated
oven. When they come out, put them into your pots,
and
pour
clarified butter over them.
Woodcocks.
TAKE six woodcocks, pluck them, and draw out
the train. Skewer their bills through their thighs,
put their legs through each other, and their feet upon
their breasts. Season them with three or four blades
of mace, and a little pepper and salt. Then put
them into a deep pot, with a pound of butter over
them, and tie a strong paper over them. Bake them
in a moderate oven, and when they are enough, lay
them on a dish to drain the gravy from them. Then
put them into, potting-pots; take all the clear butter,
from your gravy, and put it upon them. Fill up your
pots with clarified butter. Keep them in a dry place
for use. Snipes must be done in the same manner.
Moor Game,
WHEN you have picked and drawn your game,
wipe them clean with a cloth, and season them well
with pepper, salt and mace, . Put one leg through
the other, and roast them till they are of a good brown.
When they are cold, put them into your pots, and
pour over them clarified butter; but let their beads be
seen above it. Put them in a dry place, and they
will keep a great while.
Small Birds.
HAVING picked and gutted your birds, dry them
a
OR, FRUGAL HOUSEWIFE.
35
a
well with a cloth, and season them with pepper, salt,
,
and mace. Then put them into a pot with butter,
tie your pot down with paper, and bake them in a
moderate oven. When they come out, drain the
gravy from them, and put them into your pots. Pour
clarified butter over them, and cover them close.
SECT. II.
FISH.
a
TAKE a large eel, and when you have skinned,
washed clean, and thoroughly dried it with a cloth,
cut it into pieces about four inches long. Season
them with a little beaten mace and nutmeg, pepper,
salt, and a little sal-prunella beat fine. Lay them in
a
a pan, and pour as much clarified butter over them
as will cover them. Bake them half an hour in a
quick oven; but the size of your eels must be the
general rule to determine what time they will take
baking. Take them out with a fork, and lay them
on a coarse cloth to drain. When they are quite cold,
season them again with the like seasoning, and lay
them close in the pot. Then take off the butter they
were baked in clear from the gravy of the fish, and
set it in a dish before the fire. When it is melted,
pour the butter over them, and put them by for use.
You may bone your eels, if you choose it; but in
that case you must put in no sal-prunella.
Lampreys.
WHEN you have taken off the skins, cleanse
them with sait, and then wipe them quite dry. Beat
some black pepper, mace, and cloves, mix with them
,
some salt, and season your fish with it. Then lay
them in a pan, and cover them with clarified butter.
Bake them an hour, then season them again, and
treat them in the same manner as before directed for
eels.
36
YOUNG WOMAN'S COMPANION;
Smelts.
TAKE out the guts, and then season them with
salt, pounded mace, and pepper, put them into a
pan, with butter on the top, and put them in a very
slack oven.
When they are done, and nearly cold,
take them out, and lay them on a cloth. Then put
them into pots, take off the butter from the gravy,
clarify it with more, pour it on them, tie them down
close, and set them by for use.
Pike.
WHEN you have well scaled your fish, cut off the
head, split it down the back, and take out the bone.
Then strew over the inside some bay-salt and pepper,
roll it up, and lay it in your pot. Cover it close, and
let it bake an hour. Then take it out, and lay it on
a coarse cloth to drain. When it is cold, put it into
your pot, and cover it with clarified butter.
Salmon.
TAKE a large piece of fresh salmon, scale it, and
wipe it clean. Then season it with Jamaica pepper,
black pepper, mace and cloves, beat fine, and
mixed with salt, and a little sal-prunella: then pour
clarified butter over it, and bake it well. When it is
done take it out carefully, and lay it on a cloth to drain.
As soon as it is quite cold, season it again, lay it close
in your pot, and cover it with clarified butter.-Or
you may pot it in this manner:
Scale and clean a whole salmon, slit it down the
back, dry it well, and cut it as near the shape of your
pot as you can. Then take two nutmegs, an ounce
of mace and cloves beaten, half an ounce of white
pepper, and an ounce of salt. Then take out all the
bones, cut off the tail and the head below the fins.
Season the scaly side first, and lay that at the bottom
of the pot; then rub the seasoning on the other side,
cover it with a dish, and let it stand all night. It
must be put double, and the scaly sides top and
bottom. Put some butter at the bottom and top, and
cover the pot with some stiff coarse paste. If it is ą,
OR, FRUGAL HOUSEWIFE.
37
large fish, it will require three hours baking : but if
a small one, two hours will be sufficient. When it
comes out of the oven, let it stand half an hour; then
uncover it, raise it up at one end, that the gravy may
run out, and put a trencher and weight on it 'effec-
tually to answer this purpose. When the butter is
cold, take it out clear from the gravy, add more
butter to it, and put it in a pan before the fire.
When it is melted, pour it over the salmon, and as soon
as it is cold, paper it up, put it in a dry place, and it
will keep a considerable time. Carp, tencb, trout,
and several other sorts of fish, may be potted in the
same manner.
any, and
pour the
Lobster.
BOIL a live lobster in salt and water, and stick a
skewer in the vent to prevent the water getting in.
As soon as it is cold, take out all the flesh, beat it
fine in a mortar, and season it with beaten mace,
grated nutmeg, pepper, and salt. Mix all together,
melt a piece of butter the size of a walnut, and mix
it with à lobster as you beat it. When it is beat to a
paste, put it into your pot, and press it down as close
and hard as you can. Then set some butter in a deep
broad
pan
before the fire, and when it is all melted,
take off the scum at the top, if
clear butter over the fish as thick as a crown-piece.
The whey and churn-milk will settle at the bottom
of the pan ; but take care that none of that goes in,
and always let your butter be very good, or you will
spoil all. If you choose it, you may put in the meat
whole, with the body mixed among it, laying thein
as close together as you can, and pouring the butter
over them.
Shrimps.
AFTER
you
have boiled your shrimps, season them :
well with pepper, salt, and a little pounded cloves.
Put them close into a pot, set them a few minutes
into a slack oven, and then pour over them clarified
butter.
38
YOUNG WOMAN'S COMPANION;
Herrings.
CUT off the heads of your herrings, and put them
into an earthen pot. Lay them close, and between
every layer of herrings strew some salt, but not too
much. Put in cloves, mace, whole pepper, and a
nutmeg cut in pieces. Fill up the pot with vinegar,
water, and a quarter of a pint of white wine. Cover
it with brown paper, tie it down close, and bake
them in an oven with brown bread. As soon as they
are cold, put them into your pots, tie them close with
paper, and set them by for use.
Chars.
AFTER having cleansed your fish, cut off the fins,
tails, and heads, and then lay them in rows in a long
baking-pan, having first seasoned them with pepper,
salt, and mace. Send them to the oven, and when
they are done, let them stand till they are cold, then
lay them in your pots, and cover them with clarified
butter. This fish is greatly admired, and is peculiar
to the lakes in Westmorelaud.
CHAP. IV.
0
COLLARING.
O
NE very material thing to be generally and indis-
any kind of meat is, that you will roll it up well, and
bind it as tight as possible, otherwise when it is cut,
it will break in pieces, and its beauty be entirely lost.
Be careful that you boil it enough, but not too much,
and let it be quite cold before you put it into the
pickle. After it has lain all night in the pickle, take
off the binding, put it into a dish, and when it is cut
the skin will look clear, and the meat have its
proper
solidity:
OR, FRUGAL HOUSEWIFE.
89
Venison.
BONE a side of venison, take away all the sinews,
and cut it into square collars of what size you please.
It will make two or three collars. Lard it with fat
clear bacon, and cut your lards as big as the top of
your finger, and three or four inches long. Season
your venison with pepper, salt, cloves, and nutmeg.
Roll up your collars, and tie them close with coarse
tape; then put them into deep pots, with seasoning's
at the bottoms, some fresh butter, and three or foar
bay-leaves. Put the rest of the seasoning and batter
on the top, and over that some beef suet, finely shred
and beaten. Then cover up your pots with coarse
paste, and bake them foar or five hours. After that,
take them out of the oven, and let them stand a little;
take out your venison, and let it drain well from the
gravy;
add more butter to the fat, and set it over a
gentle fire to clarify. Then take it off, let it stand:
l'a
little, and skim it well. Make your pots clean, or
have pots ready fit for each collar. Put a little sea-,
soping, and some of your clarified butter, at the
bottom ; then put in your venison, and fill up your
pot with clarified butter, and be sure that your butter
be an inch above the meat. When it is thoroughly
cold, tie it down with double paper, and lay a tile
on the top. They will keep six or eight months;
and you may, when you 116e a pot, put it for a minute
like
into boiling water, and it will come out whole. Let
it stand til it is cold, stick it round with bay-leaves,
and a sprig at the top, and serve it up.
.
Breast of Veal.
BONE your veal, and beat it a little. Rub it over
with the yolk of an egy, and strew on it a little
beaten mace, nutmeg, pepper, and salt; a large
handful of parsley chopped small, with a few sprigs
of sweet marjoram, a little lemon peel shred 'fine,
and an anchovy chopped small, and mixed with a
few crumbs of bread. Roll it up very tight, bind it
kard with a fillet, and wrap it in a clean cloth. Boil it
.
9
40 YOUNG WOMAN'S COMPANION;
two hours and a half in soft water, and when it is
enough, hang it up by one end, “and make a pickle
for it, consisting of a pint of salt and water, with half
a pint of vinegar. Before you send it to table,
cut off a slice at each of the ends. Garnish with
pickles and parsley.
Breast of Mutton.
PARE off the skin of a breast of mutton, and with
a sharp knife nicely take out all the bones, but be
careful you do not cut through the meat. Pick all
the fat and meat off the bones, then grate some nut-
meg all over the inside of the mutton, a very little
a
beaten mace, a little pepper and salt, a few sweet-
herbs shred small, a few crumbs of bread, and the bits
of fat picked off the bones. Roll it up tight, stick a
skewer in to hold it together, but do it in such a
manner that the collar may stand upright in the dish,
Tie a packthread across it to hold it together, spit it,
then roll the caul of a breast of veal all round it, and
roast it.. When it has been about an hour at the fire,
take off the caul, dredge it with flour, baste it well
with fresh butter, and let it be of a fine brown. It
will require, on the whole, an hour and a quarter
roasting. For sauce take some gravy beef, cut and
hack it well, then flour it, and fry it a little brown.
Pour into your stew pan some boiling water, stir it
well together, and then fill your pan half full of water.
Put in an onion, a bunch of sweet-berbs, a little crust
of bread toasted, two or three blades of mace, four
cloves, some whole pepper, and the bones of the
mutton. Cover it close, and let it stew till it is quite
rich and thick. Then strain it, boil it up with some
truffles and morels, a few mushrooms, a spoonful of
catchup, and (if you have them) two or three bottoms
of artichokes. Put just salt enough to season the
gravy, take the packthread off the mutton," and
set it upright in the dish. Cut the sweetbread into
four pieces, and boil it of a fine brown, and have
ready a few forcemeat balls fried. Lay these round
a
4
OR, FRUGAL HOUSEWIFE.
41
your dish, and pour in the sauce. Garnish with sliced
lemon.
Beef.
TAKE a piece of thin flank of beef, and bone it;
cut off the skin, and salt it with two ounces of salt -
petre, two ounces of sal-prunella, the same quantity
of bay-salt, half a pound of coarse sugar, and two
pounds of common salt. - Beat the hard salts very fine
.
and mix all together. Turn it every day, and rub it
well with the brine for eight days; then take it out,
wash it, and wipe it dry. Take a quarter of an ounce
of cloves, a quarter of an ounce of mace, twelve corns
of allspice, and a nutmeg beat very fine, with a
spoonful of beaten pepper, a large quantity of chopped
parsley, and some sweet herbs shred fine. Sprinkle
this mixture on the beef, and roll it up very tight;
put a coarse cloth round it, and tie it very tight with
beggar's tape. Boil it in a copper of water, and if
it is a large collar, it will take six hours boiling, but
a small one will be done in five. When it is done,
take it out, and put it into a press; but if you
bave
not that convenience, put it between two boards,
with a weight on the uppermost, and let it remain in
that state till it is thoroughly cold. Then take it out
of the cloth, cut it into thin slices, lay them on a dish,
and serve them to table. Garnish your dish with raw
parsley.
Calf's Head.
TAKE a calf's head with the skin on, scald off
the hair, take out all the bones carefully from the
neck, and lay it some time in warm milk to make it
look white. Boil the tongue, peel it, cut that and
the palate into thin slices, and put them and the eyes
into the middle of the head. Take some pepper, salt,
cloves, and mace, and beat them fine; and add to
them some grated nutmeg, scalded parsley, thyme,
savoury, and sweet marjoram cut very small. Beat
up the yolks of three or four eggs, spread them over
the head, and then strew on the seasoning. Roll it up
?S
a
2
42 YOUNG WOMAN'S COMPANION;
very tight, tie it round with tape, and boil it gently
for three hours in as much water as will cover it.
When you take it out, season the pickle with salt,
pepper, and spice, and add to it a pint of white wine
vinegar. When it is cold put in the collar, and cut
it in handsome slices when you send it to table.
Pigs.
BONE your pig, and then rub it all over with
pepper and salt beaten fine, a few sage leaves, and a
few herbs chopped small. Roll it up tight, and
bind it with a fillet. Fill your boiler with soft water,
put in a bunch of sweet herbs, a few pepper corns,
a blade or two of mace, eight or ten cloves, a handful
of salt, and a pint of vinegar. When it boils, put in
your pig, and let it boil till it is tender. Then take
it up, and, when it is almost cold, bind it over again,
put it into an earthen pot, and pour the liquor your
pig was boiled in upon it. Be careful to cover it
close down after you cut any for use.
Eels.
WHEN you have thoroughly cleansed your eel,
cut off the head, tail, and fins, and take out the bones.
Lay it flat on the back, and then grate over it a small
nutmeg, with two or three blades of mace beat fine
and a little pepper and salt, and strew on these a
handful of parsley shred fine, with a few sage leaves
chopped small. Roll it up tight in a cloth, and bind
it tight. If it is of a middle size, boil it in salt and
water three quarters of an hour, and hang it up all
night to drain. Add to the pickle a pint of vinegar,
a few pepper corns, and a sprig of sweet marjoram;
boil it ten ininutes, and let it stand till the next day.
Then take off the cloth, and put your eels into the
pickles. When you send them to table, lay them
either whole in the plate, or cut them in slices.
Garnish with green parsley. Lampreys may be done
in the same manner.
.
OR, FRUGAL HOUSEWIFE.
量
​Mackarel.
GUT your mackarel, and slit them down the belly:
cut off their heads, take out the bones, and be careful
not to cut them in holes. Then lay them flat upon
their backs, season them with mace, nutmeg, pepper,
and salt, and a handful of parsley shred fine; strew it
over them, roll them tight, and tie them well sepa-
rately in cloths. Boil them gently twenty minutes in
vinegar, salt, and water ; then take them out, put
them into a pot, and pour the liquor on them, or the
cloth will stick to the fish. Take the cloth off the
fish the next day, put a little more vinegar to the
pickle, and keep them for use. When you send them
to table, garnish with fennel and parsley,' and put
some of the liquor under them.
Salmon.
TAKE a side of salmon, cut off the tail, then wash
the fleshy part well, and dry it with a cloth. Rub it
over with the yolks of eggs, and make some force-
meat with what you cut off at the tail end. Take off
the skin, and put to it some parboiled oysters, a tail
or two of lobsters, the yolks of three or four eggs
boiled hard, six anchovies, a handful of sweet-herbs
chopped small, a little salt, cloves, mace, nutmeg,
pepper, and grated bread. Work all these well to-
gether with yolks of eggs, lay it over the fleshy part,
and strew on it a little pepper and salt. Then roll it
up into a collar, and bind it with broad tape. Boil
it in water, salt, and vinegar, but let the liquor boil
before you put it in, and throw in a bunch of sweet-
herbs, with some sliced ginger and nutmeg. Let it
boil gently near two hours, and then take it up. Put
.
it into a pan, and when the pickle is cold, put it to
your salmon, and let it lay in it till wanted. If you
cover it with clarified butter, it will keep a consider-
able time.
41
YOUNG WOMAN'S COMPANION;
CHAP. V.
CURING
VARIOUS KINDS of MEATS, SOUSINGS, &c.
Hams.
a
.
Take two ounces of salt-petre, a pound of coarsc
sugar, a pound of common salt, and two ounces of
sal-prunella; mix all together, and rub it well. Let
it lie a month in this pickle, turning and basting it
every day; then hang it in wood-smoak in a dry place,
so that no heat comes to it; and, if you intend to
keep them long, hang them a month or two in a damp
place, and it will make them cut fine and short.
Never lay these hams in water till you boil them, and
then boil them in a copper, if you have one, or the
largest pot you have. Put them into the water cold, and
let them be four or five hours before they boil. Skim
the pot well, and often, till it boils. If it is a very large
one, three hours will boil it; if a small one, two hours
will do, provided it is a great while before the water
boils. Take it up half an hour before dinner, pull off
the skin, and throw raspings, finely sifted, all over.
Hold a red hot salamander over it, and when dinner
is ready, take a few raspings in a sieve, and sift all
over the dish, then lay in your ham, and, with your
finger, make figures round the edge of your dish. Be
.
your
ham in as much water as you can,
and keep skimming it all the time it boils. The
pickle you take your ham out of will do finely for
tongues. Let them lay in it a fortnight, and then lay
them in a place where there is wood-smoke to dry.
When
slices of ham or bacon, have some
boiling water ready; let them lay a minute or two in
you
broil
any
sure to boil
a
1 OR, FRUGAL HOUSEWIFE.
છે
it, and then put them on the gridiron. This is a very
good method, as it takes out the violence of the sali,
and makes them have a fine flavour.
Hains the Yorkshire Way.
MIX well together half a peck of salt, three ounces
of salt-petre, half an ounce of sal-prunella, and five
pounds of very coarse salt. Rub the hams well with
this : put them into a large pan or pickling tub, and
lay the remainder on the top. Let them lay three
days, and then hang them up. Put as much water to
the pickle as will cover the hams, adding salt till it
will hear an egg, and then boil and strain it. The
next morning put in the hams, and press them down
so that they may be covered. : Let them lay a fort-
night, then rub them well with bran, and dry them.
The quantity of ingredients here directed is for doing
three middle-sized hams at once, so that if
you do
only one, you must proportion the quantity of each
article.
New Englund Hams.
GET two fine hams, and in the mode of cure for
this purpose proceed as follows:--Take two ounces
of sal-prunella, beat it fine, rub it well ily, and det
them lie twenty-four hours. Then take half a pound of
bay-salt, a quarter of a pound of common salt, and
one ounce of salt-petre, all beat fine, and half a pound
of the coarsest sugar. Rub all these well in, and let
them lie two or three days. Then take some white
common salt, and make a pretty strong brine, with
about two gallons of water, and half a pound of
brown sugar. Boil it well, and scum it when cold;
put in the hams, and turn them every two or three
days in the pickle for three weeks. Then hang them
op in a chimney, and smoke them well a day or two
up
with horse-litter. Afterwards let them hang about a
week on the side of the kitchen chimney, and then
take them down. Keep them dry in a large box, and
cover them well with bran. They will keep good
x
46 YOUNG WOMAN'S COMPANION ;
in this state for a year, though if wanted, may be used
in a month.
Bacon.
TAKE off all the inside fat of a side of pork, and
lay it on a long board or dresser, that the blood may
run from it. Rub it well on both sides with good
salt, and let it lie a day. Then take a pint of bay
salt, a quarter of a pound of salt-petre, and beat them
both fine; two pounds of coarse sugar, and a quarter
of a peck of common salt. Lay your pork in some-
thing that will hold the pickle, and rub'it well with
the above ingredients. Lay the skinny side down-
wards, and baste it every day with the pickle for a
fortnight. Then hang it on a wood-smoke, and
afterwards in a dry, but not hot place. Remember
that all hams and bacon should hang clear from every
thing, and not touch the wall. Take care to wipe
off the old salt before you put it into the pickle, and
never keep bacon or lams in a hot kitchen, or in a
room exposed to the rays of the sun, as all these
matters will greatly contribute to make them rusty.
Mutton Ham.
TAKE a hind quarter of mutton, cut it like a ham,
and rub it well with an ounce of salt-petre, a pound
of coarse sugar, and a pound of common salt, mixed
well together. Lay it in a deepish tray with the skin
downward, and baste it with the pickle every day
for a fortnight. Then roll it in saw dust, and hang
it in wood-smoke for a fortnight. Then boil it, and
hang it up in a dry place. You may dress it whole,
or cut slices off, and broil them, which will eat well,
and have an excellent flayour.
Veal Hams.
CUT a leg of veal in the shape of a ham. Take
half a pound of bay salt, two ounces of salt-petre,
and a pound of common salt. Mix them all well
together, with an ounce of beaten juniper berries,
and rub the ham well with them. Lay it in a tray
1
.
a
1
3
OR, FRUGAL HOUSEWIFE.
47
a
with the skinny side downwards, baste it every day
with the pickle for a fortnight, and then hang it in
wood-smoke for a fortnight longer. When you dress
it, you may boil it, or parboil and roast it. Either
way it will eat exceedingly pleasant.
Beef Hams.
CUT the leg of a fat Scotch or Welsh ox as nearly
in the shape of a ham as you can.
Take an ounce of
bay salt, an ounce of salt-petre, a pound of common
salt, and a pound of coarse sugar, which will be a
sufficient quantity for about fourteen or fifteen pounds
of beef; and if a greater or less quantity of meat, mix
your ingredients in proportion. Pound these ingre-
dients, mix them well together, rub your meat with
it, turn it every day, and at the same time, baste it
well with the pickle. Let it lay in this state for a
month, then take it out, roll it in bran or saw-dust,
and hang it in wood-smoke for a month. Then
take it down, hang it in a dry place, and keep it for
You may dress it in whatever manner you
please, and as occasion may require. If you boil a
piece of it, and let it boil till it is cold, it will eat very
good, and shives like Dutch beef; or it is exceeding
fine cut in rashers and broiled, with poached eggs laid
on the tops.
Neat's Tongue.
SCRAPE your tongue quite clean, dry it with a
cloth, and then salt it with common salt, and half an
ounce of salt-petre, well mixed together. Lay it in
a deep pan, and turn it every day for a week or ten
days. Then turn it again, and let it lay a week
longer. Take it out of the pan, dry it with a cloth,
strew flower on it, and hang it up in a moderate warm
place to dry.
Hung Beef
MAKE a strong brine with bay salt, salt-petre,
and
pump-water; put a rib of beef into it, and let it
lay for nine days. Then hang it up a chimney where
use.
.
48
YOUNG WOMAN'S COMPANION;
wood or saw-dust is burnt. When it is a little dry,
wash the outside with bullock's blood two or three
times, to make it look black; and when it is dry
enough, boil it, and serve it up with such kinds of
vegetables as you think proper.
Another method of preparing hung-beef is this :
Take the navel piece, and hang it up in your cellar as
Jong as it will keep good, and till it begins to be a
little sappy. Then take it down, cut it into three
pieces, and wash it in sugar and water, one piece
after another. Then take a pound of salt-petre, and
two pounds of bay-salt, dried and pounded small.
Alix with them two or three spoonfulsof brown sugar,
and rub your beef well with it in every place. Then
strew a sufficient quantity of common salt all over it,
and let the beef lie close till the salt is dissolved, which
will be in six or seven days. Then turn it every other
day for a fortnight, and after that hang it up in a
warm, but not hot place. It may hang a fortnight in
the kitchen, and when you want it, boil it in bay-salt
and pomp water till it is tender. It will keep, when
boiled, two or three months, ribbing it with a greasy
cloth, or putting it iwo or three minutes into boiling
water to take off the mouldiness.
Duich Beef:
TAKE a buttock of beef, cut off all the fat, and
rub the lean all over with brown sugar. Let it lie
two or three hours in a pan or tray, and turn it two or
three times. Then salt it witly salt-petre, and com-
mon salt, and let it lay a fortnight, turning it every
day. After the expiration of this time, roll it very
straight in a coarse cloth, put it into a cheese press
for a day and a vight, and then hang it to dry in a
cliimney. When you boil it put it into a cloth, and
wien cold it will cut like Dutch beef.
Pichled Pork.
BONE your pork, and then cut it into pieces of
a size suitable to lay in the pan in which you intend
to put it. Rub your pieces tirst with salt-petre, and
oŘ, FRUGAL HOUSEWIFE.
49
then with two pounds of common salt, and two of
bay-salt, mixed together. Put a layer of common
salt at the bottom of your pan or tub, cover every
piece over with common salt, and lay them one upon
another as even as you can, filling the hollow places
on the sides with salt. As your salt melts on the top,
strew on more, lay a coarse cloth over the vessel, a
board over that, and a weight on the board to keep
it down. Cover it close, strew on more salt as may
be occasionally necessary, and it will keep good till
the
very
last bit.
Mock Brawn.
TAKE the head, and a piece of the belly part of
a young porker, and rub them well with salt-petre.
Let them lay three days, and then wash them clean.
Split the head and boil it, take out the bones, and cut
it into pieces. Then take four cow-heels boiled tender,
cut them into thin pieces, and lay them in the belly-
piece of pork, with the head cut small. Then roll
it up tight with sheet-tin, and boil it four or five
hours. When it comes out, set it up on one end, put a
trencher on it within the tin, press it down with a
large weight, and let it stand all night. Next morning
take it out of the tin, and bind it with a fillet.
Put it into cold salt and water, and it will be fit for
If you change the salt and water every, four
days, it will keep for a long time.
Pigs' Feet and Ears soused.
WHEN you have properly cleaned them, boil them
till they are tender ; then split the feet, and put them
and the ears into salt and water. When you use them,
dry them well in a cloth, dip them in batter, fry them,
and send them up to table, with melted butter in a
boat. They may be eaten cold, and will keep a con-
siderable time.
Soused Tripe.
BOIL your tripe, and put it into salt and water,
which you must change every day till you use the
use.
3
G
50
YOUNG WOMAN'S COMPANION;
tripe. When you dress it, dip it in batter made of flour
and eggs, and fry it of a good brown; or boil it in salt
and water, with an onion shred, and a few strips of
parsley. Send it to table with melted butter in a
sauce boat.
Turkey soused in Imitation of Sturgeon.
DRESS a fine large turkey, dry and bone it, then
tie it up as you do a sturgeon, and put it into the pot,
with a quart of white wine, a quart of water, the
same quantity of good vinegar, and a large handful of
salt; but remember that the wine, water and vinegar,
must boil before you put in the turkey, and that the
pot muts be well skimmed before it boils. When it
is enough, take it out, and tie it tighter ; but let the
liquor boil a little longer. If you think the pickle
wants more vinegar or salt, add them when it is cold,
and pour it upon the turkey. If you keep it covered
close from the air, and in a cool dry place, it will be
equally good for some months. Some admire it more
than sturgeon, and it is generally eaten with oil,
vinegar, and sugar for sauce.
To make fine Sausages.
TAKE six pounds of young pork, free from skin,
gristles and fat. Cut it very small, and beat it in a
mortar till it is very fine. Then shred six pounds of
beef-suet very fine, and free from all skin. Take a
good deal of sage, wash it very clean, and pick off
i he leaves, and shred it fine. Spread your meat on a
clean dresser or table, and then shake the sage all
over it, to the quantity of about three large spoonfuls.
Shred the thin rind of a middling lemon very fine,
and throw them over the meat, and also as many
sweet herbs as, when shred fine, will fill a large spoon.
Grate over it two nutmegs, and put to it two tea-
spoonfuls of pepper, and a large spoonful of salt.
Then throw over it the suet, and mix all well to-
gether. Put it all down close in a pot, and when
you use it, roll it up with as much egg as will make
it roll smooth. Make them of the size of a sausage,
>
OR, FRUGAL HOUSEWIFE.
51
ز
and fry them in butter, or good dripping. Be care-
ful the butter is hot before you put them in, and keep
rolling them about while they are doing. When they
are thoroughly hot, and of a fine light brown, take them
out, put them into a dish, and serve them up. Veal
mixed with pork, and done in this manner, eats ex-
ceedingly fine.
Common Sausages.
TAKE three pounds of nice pork, fat and lean to-
gether, free from skin or gristles, chop it very fine,
season it with two tea-spoonfuls of salt, and one of
beaten pepper, some sage shred fine, about three tea-
spoonfuls ; mix it well together, have the guts nicely
cleaned, and fill them, or put the meat down in a
pot. Roll them of what size you please, and fry
them.
Oxford Sausages.
TAKE a pound of young pork, fat and lean,
without skin or gristle, a pound of lean veal, and a
pound of beef suet, chopped all fine together; put in
half a pound of grated bread, half the peel of a lemon
shred fine, a nutmeg grated, six sage leaves washed
and chopped very fine, a tea-spoonful of pepper, and
two of salt, some thyme, savoury, and marjoram,
shred fine. Mix all well together, and put it close
down in a pan till you use it. Roll it out the size of
a common sausage, and fry them in fresh butter of a
fine brown, or broil them over a clear fire, and send
them to table as hot as possible.
Bologna Sausages.
TAKE a pound of beef suet, a pound of pork, a
pound of bacon, fat and lean together, and the same
quantity of beef and veal. Cut them small, and chop
them fine. Take a small handful of sage, pick off
the leaves, and chop it fine, with a few sweet herbs.
Season pretty high with pepper and salt. Take a
large gut well cleaned, and fill it.
Set on a saucepan
a
1
2
52
YOUNG WOMAN'S COMPANION;
of water, and when it boils, put it in, having first
picked the gut to prevent it bursting. Boil it gently
an hour, and then lay it on clean straw to dry.
1
1
CHAP. VI.
METHODS OF KEEPING VEGETABLES,
FRUITS, &c.
1
i
PEAN
C
la
BL
To keep green Peas till Christmas.
EAS for this purpose must be chosen very fine,
young and fresh gathered. Shell them, and put
them into boiling water with some salt in it. When
they have boiled five or six minutes, throw them into
a cullender to drain. Then lay a cloth four or five
times double on a table, and spread them on ir. Dry
them well, and having your bottles ready, fill them,
and cover them with mutton fat fried. Cork them as
.
close as possible, tie a bladder over them, and set
them in a cool place.--When you use them, boil the
water, put in a little salt, some sugar, and a piece of
butter. . As soon as they are enough, throw them into
a sieve to drain ; then put them into a saucepan with
a good piece of butter, keep shaking it round till the
butter is all melted, then turn them into a dish, and
send them to table.
To keep French Beans all the Year.
LET your beans be gathered when they are quite
dry, and select only those that are young and free
from spots. When you have wiped them quite clean,
put a layer of salt at the bottom of a large stone jar,
and then a layer of beans, then salt, then beans, and
so on till the jar is full. * Cover them with salt, tie
a coarse cloth over them, put a board on that, and a
weight to keep out the air. Set them in a dry cellar,
and when you take any out, be sure to cover the rest
quite close again. Wash those you take out very
OR, FRUGAL HOUSEWIFE.
53
clean, and let them lie in soft water twenty-four hours,
shifting the water frequently, and when you boil
them do not put any salt into the water.
If this ma-
nagement is closely attended to, they will look as fine
and green as in their proper season.
To dry Artichoke Bottoms.
PLUCK
your artichokes from the stalks just before
they come to their full growth, which will draw out
all the strings from the bottom. Boil them till you
can easily take off the leaves, then lay the bottoms on
tins, and set them in a cool oven. Repeat this till
they are dry, which you may know by holding them
up against the light, when, if they are dry enough,
they will appear transparent. Put them into paper
bags, hang them up in a dry place, and they will
keep good the greatest part, if not the whole year.
To keep Grapes.
WHEN
you cut your bunches of grapes from the
vine, take care to leave a joint of the stalk to them.
Hang them up in a dry room at a proper distance from
each other, so that they may hang separate ; for,
unless the air passes freely between them, they will
grow mouldy, and be totally spoiled. If they are
managed carefully, they will keep good some
months.
To keep Gooseberries.
PUT an ounce of roach allum, beat very fine, into
a large pan of boiling hard water. When you have
picked your gooseberries, put a few of them into the
bottom of a hair sieve, and hold them in the boiling
water till they turn white. Then take out the sieve,
and spread the gooseberries between two clean cloths.
Put more gooseberries in your sieve, and then repeat it
till they are done. Put the water into a glazed pot till
next day; then put your gooseberries into wide-
mouthed bottles, pick out all the cracked and broken
ones, pour the water clear out of the pot, and fill your
bottles with it. Then cork them loosely, and let
.
a
54
YOUNG WOMAN'S COMPANION ;
them stand a fortnight. If they rise to the corks draw
them out, and let them stand two or three days un-
corked. Then cork them quite close, and they will
keep good several months.
Another method of keeping gooseberries is this:
Pick them as large and dry as you can, and, having
taken care that your bottles are clean and dry, fill and
cork them. Set them in a kettle of water up to the
neck, and let the water boil very slowly till you find
the gooseberries are coddled; then take them out,
and put in the rest of the bottles till all are done.
Have ready some rosin melted in a pipkin, and dip
the necks of the bottles into it, which will prevent
all air getting in at the cork. Keep them in a cool
dry place, and when you use them, they will bake as
red as a cherry, and have their natural favour.
To keep Walnuts.
PUT a layer of sea-sand at the bottom of a large
jar, and then a layer of walnuts; then sand, then the
nuts, and so on till the jar is full; but be careful they
;
do not touch each other in any of the layers. When
you want them for use, lay them in warm water for
an hour, shift the water as it cools, rub them dry, and
they will peel well, and eat sweet. You
You may keep
lemons by treating them in the same manner.
To keep Mushrooms.
TAKE large buttons, wash them in the same man-
ner as for stewing, and lay them on sieves with the
stalks upwards. Throw over them some salt, to draw
out the water. When they are properly drained, put
them into a pot, and set them in a cool oven for an
hour. Then take them out carefully, and lay them
to cool and drain. Boil the liquor that comes out of
them with a blade or two of mace, and boil it half
away. Pour your mushrooms into a clean jar well
dried, and when the liquor is cold, pour it into the
jar, and cover your mushrooms with it. Then pour
over them rendered suet, tie a bladder over the jar,
and set them in a dry closet, where they will keep
OR, FRUGAL HOUSEWIFE.
55
a
very well the greater part of the winter. When you
use them, take them out of the liquor, pour over
them boiling milk, and let them stand an hour.
Then stew them in the milk a quarter of an hour,
thicken them with flour, and a large quantity of
butter; but be careful you do not oil it. Then beat
the yolks of two eggs in a little cream, and put it into
the stew; but do not let it boil after you have put in
;
the eggs. Lay untoasted sippets round the inside of
the dish, then serve them up, and they will eat nearly
as good as when fresh gathered. If they do not taste
strong enough, put in a little of the liquor. This is a
very useful liquor, as it will give a strong flavour of
fresh mushrooms to all made dishes.
Another method of keeping mushrooms is this :
Scrape, peel, and take out the insides of large Aaps.
Boil them in their own liquor, with a little salt, lay
them in tins, set them in a cool oven, and repeat it
till they are dry. Then put them in clean jars, tie
them down close, and keep them for use.
To boille Cranberries.
GATHER
your cranberries when the weather is
quite dry, and put them into clean bottles properly
prepared for the purpose. Cork them up quite close,
set them in a dry place, where neither heats nor
damps can get to them, and they will keep all the next
season.
To bottle green Currants.
GATHER your currants when the sun is hot upon
them; then strip them from the stalks, and put them
into bottles. Cork them close, set them in dry sand,
and they will keep all the winter.
To bottle Damsons.
LET
your damsons be gathered on a dry day, and
before they are ripe, or rather when they have just
turned their colour. Put them into wide mouthed
bottles, cork them up closely, and let them stand a
fortnight. Then look them over, and if you see any
56
YOUNG WOMAN'S COMPANION ;
of them mouldy, or spotted, take them out, and cork
the rest close down. Set the bottles in sand, and the
fruit will keep good till spring.
*** Remember that every species of the vegetable
tribe, designed for future use, at times out of their
natural season, must be kept in dry places, as damps
will not only cover them with mould, but will also
deprive them of their fine flavour. It must likewise
be observed that while you endeavour to avoid putting
them into damp places, you do not place them where
they may get warm, which will be equally detri-
mental ; so that a proper attention must be paid to the
observance of a judicious medium. When
When you boil
any dried vegetables alway allow them plenty of water.
CHAP. VII.
POSSETS, WHITE-POTS, GRUELS, &c.
Sack Posset.
B!
EAT up the yolks and whites of fifteen eggs, and
.
then strain them; then put three quarters of a
pound of white sugar into a pint of canary, and mix it
with your eggs in a bason ; set it over a chafing-dish
a
of coals, and keep continually stirring it till it is
scalding hot. In the mean time grate some nutmeg
in a quart of milk, and boil it, and then pour it into
your eggs and wine while they are scalding hot. As
you pour it hold your hand very high, and let another
person keep stirring it all the time. Then take it off,
set it before the fire half an hour, and serve it up.
Another method of making sack posset is this :
Take four Naples biscuits, and crumble them into a
quart of new milk when it boils. Just give it a boil,
take it off, grate in some nutmeg, and sweeten it to
your palate. Then pour in half a pint of sack, keep
stirring it all the time, put it into your bason, and
send it to table.
OR, FRUGAL HOUSEWIFE,
57
a
Wine Posset.
BOIL the crumb of a penny loaf in a quart of milk
till it is soft, then take it off the fire, and grate in
half a nutmeg. Put in sugar to your taste, then pour
.
it into a china bowl, and put in by degrees' a pint of
Lisbon wine. Serve it up with the toasted bread
upon a plate.
Ale Posset.
TAKE a small piece of white bread, put it into a
pint of milk, and set it over the fire. Then put some
nutmeg and sugar into a pint of ale, wpm it, and
when your milk boils, pour it upon the ale. Let it
stand a few minutes to clear, and it will be fit for use,
Orange Posset.
TAKE crumb of a penny loaf grated fine, and put
it into a pint of water, with half the peel of a Seville
orange grated, or sugar rubbed over it to take out the
Boil all together till it looks thick and clear.
Then take a pint of mountain wine, the juice of half a
Seville orange, three ounces of sweet almonds, and one
of bitter, beat fine, with a little French brandy, and
sugar to your taste. Mix all well together, put it into
your posset, and serve it up. Lemon posset must be
made in the same manner.
A White Pot.
TAKE two quarts of milk, and beat up eight eggs,
and half the whites, with a little rose water, nutmeg,
and a quarter of a pound of sugar. Cut a penny loaf
into very thin slices, and pour the milk and eggs over
them. Put a little piece of butter on the top, send it
to the oven, bake it for half an hour, and it will be fit
essence.
a
for use.
A Rice White Pot.
BOIL a pound of rice in two quarts of milk till it
is tender and thick. Beat it in a mortar with a quarter
of a pound of sweet almonds blanched. Then boil
two quarts of cream, with a few crumbs of white bread,
and two or three blades of mace. Mix it well with
3
H
58
YOUNG WOMAN'S COMPANION;
a
eight eggs and a little rose water, and sweeten to your
taste. Put in some candied orange or citron-peel cut
thin, and send it to a slow oven.
Punada.
PUT a large piece of crumb of bread into a sauce.
pan, with a quart of water and a blade of mace. Let
it boil two minutes, then take out the bread and bruise
it very fine in a bason: Mix as much water as you
think it will require, pour away the rest, and sweeten
it to your palate. Put in a piece of butter as big as a
walnut, and grate in a little nutmeg.
Another method of making panada is this: Slice
the crumb of a penny loaf very thin, and put it into a
saucepan with a pint of water. Boil it till it is very
soft, and looks clear ; then put in a glass of Madeira
wine, grate in a little nutmeg, put in a lump of butter
about the size of a walnut, and sugar to your taste.
Beat it exceeding fine, then put it into a deep soup-
dish, and serve it up.- If you like it better, you may
leave out the wine and sugar, and put in a little cream
and salt.
White Caudle.
TAKE two quarts of water, and mix it with four
spoonfuls of oatmeal, a blade or two of mace, and a
piece of lemon peel. Let it boil, and keep stirring it
often. Let it boil a quarter of an hour, and be careful
not to let it boil over, then strain it through a coarse
sieve. When you use it, sweeten it to your taste,
grate in a little nutmeg, and what wine you think
proper ; and if it is not for a sick person, squeeze in
;
the juice of a lemon.
Brown Caudle.
MIX
your gruel as for the white caudle, and when
you have strained it, add a quart of ale that is not
bitter. Boil it, then sweeten it to your palate, and
add half a pint of white wine or brandy. When
When you do
pot put in white wine or brandy, let it be half alc.
OR, FRUGAL HOUSEWIFE,
59
$
White Wine Whey.
PUT into a large bason half a pint of skimmed milk
and half a pint of wine. When it has stood a few
minutes, pour in a pint of boiling water. Let it stand
a little, and the curd will gather in a lump, and settle
at the boitoin. Then pour your whey into a china
bowl, and put in a lump of sugar, a sprig of balm,
or a slice of lemon,
Water Gruel.
PUT a large spoonful of oatmeal into a pint of
water, and stir it well together, and let it boil three or
four times, stirring it often ; but be careful it does not
boil over. Then strain it through a sieve, salt it to
your palate, and put in a good piece of butter. Stir
it about with a spoon till the butter is all melted, and
it will be fine and smooth.
Barley Gruel.
PUT a quarter of a pound of pearl barley, and a
stick of cinnamon, into two quarts of water, and let it
boil till it is reduced to one quart. Then strain it
through a sieve, add a pint of red wine, and sweeten
it to your taste.
Barley Water.
TO two quarts of water put a quarter of a pound of
pearl-barley. When it boils, strain it very clean, boil
half away, and then strain it off. Add two spoonfuls
of white wine, and sweeten it to your palate.
Rice Milk.
BOIL half a pound of rice in a quart of water, with
a little cinnamon. Let it boil till the water is wasted,
but take care it does not burn. Then add three pints
of milk, with the yolk of an egg beat fine, and keep
stirring it while you put them in. When it boils, pour
it out, and sweeten it to your taste.
Sago.
PUT a large spoonful of sago into three quarters of
a pint of water. Stir it, and boil it gently till it is as
>
60
YOUNG WOMAN'S COMPANION;
thick as you would have it. Then put in wine and
sugar, with a little grated nutmeg to your palate.
To mull Wine.
GRATE half a nutmeg into a pint of wine, and
sweeten it to your taste with loaf sugar. Set it over
the fire, and when it boils, take it off to cool. Beat
up the yolks of four eggs, put them into a little cold
wine, and mix them carefully with the hot, a little at
a time. Then. pour it backwards and forwards till it
looks fine and bright. Set it on the fire again till it is
quite hot and pretty thick, pour it again backwards
and forwards several times, and serve it in chocolate
cups, with long slices of bread toasted of a nice
light brown.
Gooseberry Fool.
SET two quarts of gooseberries on the fire in about
a quart of water. When they begin to simmer, turn
yellow, and begin to plump, throw them into a cul-
lender to drain the water out; then with the back of
a spoon carefully squeeze the pulp through a sieve into
a dish; make them pretty sweet, and let them stand
till they are cold. In the mean time, take two quarts
of milk, and the yolks of four eggs, beat up with a
little grated nutmeg; stir it softly over a slow fire.
When it begins to simmer, take it off, and by degrees
stir it into the gooseberries. Let it stand till it is cold,
and serve it up. If you make it with cream, you need
not put in any eggs.
Capillaire.
TAKE fourteen pounds of loaf sugar, three pounds
of coarse sugar, and six eggs well beat up. Put these
into three quarts of water ; boil it up twice, skim it
well, and then add a quarter of a pint of orange-flower-
water. Strain it through a jelly-bag, and put it into
bottles for use. A spoonful or two of this syrup put
into a draught of either warm or cold water makes it
drink exceeding pleasant.
4
a
OR, FRUGAL HOUSEWIFE,
61
Lemonade.
TAKE two Seville oranges, and six lemons, pare
them very thin, and steep the parings four hours in
two quarts of water. Put the juice of six oranges and
twelve lemons upon three quarters of a pound of fine
sugar, and when the sugar is melted, put the water
to it in which the parings have been steeped. Add a
little orange flower water, and more sugar if neces-
sary. Press it through a bag till it is fine, and then
pour
it into bottles for use.
Orgeat.
MIX thirty bitter almonds with two pounds of suet,
and beat them to a paste. Then mix them with three
quarts of water, and strain it through a fine cloth.
Add orange and lemon juice, with some of the peel,
and sweeten it to your palate.
CHAP. VIII.
CONFECTIONARY.
SECT.
I.
The method of preparing Sugars and Colours.
THE first process in the art of confectionary is that
of clarifying sugars, which requires great care
and attention, and must be done according to the fol-
lowing direction :
Break the white of an egg into your preserving-pan,
put to it four quarts of water, and beat it up to a froth
with a whisk. Then put in twelve pounds of sugar,
mix all together, and set it over the fire. When it
boils put in a little cold water, and in this manner pro-
ceed as many times as may be necessary till the scum
appears thick on the top. Then remove it from the
fire, and when it is settled take off the scum, and pass
it through a straining-bag. If the sugar should not
62
YOUNG WOMAN'S COMPANION;
.
appear very fine, give it another boil before you strain
it.—This is the first operation, having done which
you may proceed to clarify your sugar to either of the
Following degrees:
1. Smooth or Candy Sugar.--After having goné
through the first process, as before directed, put what
quantity you may have occasion for over the fire,
and let it boil till it is smooth. This you may know
by dipping your skimmer into the sugar, and then
touching it between your fore-finger and thumb, and
immediately on opening them, you will observe a
small thread drawn between, which will immediately
break, and remain in a drop on your thumb, which
will be a sign of its being in some degree of smooth-
ness. Then give it another boiling, and it will draw
into a larger string, when it will have acquired the first
degree, from whence we proceed to
2. Bloom Sugar.-In this degree of refining sugar,
you must boil it longer than in the former process, and
then dip your skimmer in, shaking off what sugar you
can into the pan: then blow with your mouth-strongly
through the holes, and if certain bladders, or bubbles,
go through, it will be a proof that it has acquired the
second degree.
3. Feathered Sugar.--To prove this degree, dip
the skimmer into the sugar when it has boiled longer
than in the former degrees. When you have so done,
first shake it over the pan, then give it a sudden flirt
behind you, and if it is enough, the sugar will fly off
like feathers.
4. Crackled Sugar.-Boil your sugar longer than
in the preceding degree; then dip a stick into it,
and immediately put it into a pan of cold water,
which you must have by you for that purpose. Draw
off the sugar that hangs to the stick into the water,
and if it becomes hard, and snaps, it has acquired
the proper degree; but, if otherwise, you must boil it
again till it answers that trial. Be particularly careful
that the water you use for this purpose is perfectly cold,
otherwise you will be greatly deceived.
OR, FRUGAL HOUSEWIFE,
69
your n!
5. Carmel Sugars. To obtain the last degree, your
sugar must boil longer than in either of the former
operations. You must prove it by dipping a stick, first
into the sugar, and then into cold water; but this you
must observe, that when it comes to the carmel height,
it will, the moment it touches the water, snap like
glass, which is the highest and last degree of refining
sugar. When you boil this take care that is
not too fierce, lest it should, by Aaming up the sides
of the pan, cause the sugar to burn, discolour it, and
thereby destroy all your labour.
Having thus described the various degrees of refining
sugar, we shall now point out the method of preparing
those colours with which they may be tinged, accord-
ing to the fancy, and the different purposes for which
they are to be used.
Red Colour.
TO make this colour, boil an ounce of cochineal
in half a pint of water, for about five minutes; then
add half an ounce of cream of tartar, and half an
ounce of pounded allum, and boil the whole on a
slow fire about as long again. In order to know if it
is done, dip, a pen into it, write on white paper, and
if it shews the colour clear, it is sufficient. Then
take it off the fire, add two ounces of sugar, and let
it settle. Pour it clear off, and keep it in a bottle
well stopped for use.
Blue Colour.
THIS colour is only for present use, and must be
made thus: Put a little warm water in a plate, and
rub an indigo stone in it till the colour is come to the
tint you would have.' The more you rub it, the
higher the colour will be. :::::
Yellow Colour.
THIS is done by pouring a little water into a plate,
and rubbing it with a little gamboge. It may also
be done with yellow lily, thus: Take the heart of the
a
64
YOUNG WOMAN'S COMPANION;
flower, infuse the colour with milk-warm water, and
preserve it in a bottle well stopped.
Green Colour.
TRIM the leaves of some spinach, boil them about
half a minute in a little water, then strain it clear off,
and it will be fit for use.
Any alteration may be made in these colours, by
mixing to what shade you think proper ; but on these
occasions, taste and fancy must be your guide.
Devices in Sugar.
STEEP guin-tragacanth in' rose-water, and with
some double refined sugar make it into a paste. Co-
'
lour it to your fancy, and make'up your device in such
forms as you may think proper. You may have moulds
made in various shapes for this purpose ; and your
devices will be pretty ornaments placed on the top of
iced cakes.
Sugar of Roses in various Figures.
CHIP off the white part of some rose buds, and
dry them in the sun.
Pound an ounce of them very
fine; then take a pound of loaf sugar, wet it in some
rose-water, and boil it to a candy height; then put in
your powder of roses, and the juice of a lemon. Mix
all well together, then put it on a pie-plate, and cut
it into lozenges, or make it into any kind of shapes ·
or figures your fancy may draw. If you want to use
them as ornaments for a desert, you may gild or colour
them to your taste.
a
SECT.
II.
CREAMS AND JAMS.
Orange Cream.
PARE off the rind of a Seville orange very fine, and
then squeeze out the juice of four oranges. Put them
into a stew pan, with a pint of water, and eight ounces
OR, FRUGAL HOUSEWIFE.
65
of sugar ; mix with them the whites of five
eggs
well
beat, and set the whole over the fire. Stir it one way
till it becomes thick and white, then strain it through
a gauze, and keep stirring it till it is cold. Then beat
the yolks of five eggs very fine, and put into your pan
with some cream and the other articles. . Stir it over
a slow fire till it is ready to boil, then pour it into a
bason, and having stirred it till it is quite cold, put it
into your glasses.
Lemon Cream.
CUT off the rinds of two lemons as thin as you can,
then squeeze out the juice of three, and add to them a
pint of spring water. Mix with them the whites of
six eggs beat very fine, sweeten it to your taste, and
keep stirring it till it thickens, but be careful it does
not boil. Strain it through a cloth, then mix with it
the yolks of six eggs well beat up, and put it over the
fire to thicken. Then pour it into a bowl, and when
it is thoroughly cold, put it into your glasses.
Hartshorn Cream.
TAKE four ounces of the shavings of hartshorn,
boil it in three pints of water till it is reduced to half a
pint, and then run it through a jelly-bag. Put to it a
pint of cream, and four ounces of fine sugar, and let
it just boil up. Put it into jelly glasses, let it stand
till it is cold, and then, by dipping your glasses into
scalding water, it will slip out whole. Then stick
them all over with slices of almonds cut lengthways.
It is generally eaten with white wine and sugar.
Burnt Cream.
BOIL a pint of cream with sugar, and a little
lemon-peel shred fine ; and then beat up the yolks of
six, and the whites of four eggs separately. When
your cream has got cool, put in your eggs, with a
spoonful of orange flower water, and one of fine
flour. Set it over the fire, keep stirring it till it is
thick, and then pour it into a dish. When it is cold,
sift a quarter of a pound of fine sugar all over it, and
a
3
I
66
YOUNG WOMAN'S COMPANION;
а
a quart of
a
hold a hot salamander all over it, tili, it is of a nice
light brown colour.
1. Blanched Cream.
TAKE
very thick cream, and mix with
it some fine sugar and orange flower water.
Boil it,
and beat up the whites of twenty eggs with a little
cold cream ; strain it, and when the cream is upon
the boil, pour in the eggs, and keep stirring it till it
comes to a thick curd. Then take it up, and strain it
again through a hair
, sieve ; beat it well with a spoon
till it is cold, and then put it into a dish.
· Whipt Cream
· TAKE the whites of eight eggs, a quart of thick
cream, and"half a pint of sack. Mix them together,
and sweeten to your taste with double refined sugar.
You may perfume it, if you please, with a little musk
or ambergris tied in a rag, and steeped a little in the
cream. Whip it up with a whisk, and some lemon peel
tied in the middle of the whisk. Take the froth with
a spoon and lay it in your glasses or basons. This put
over fine tarts has a pretty appearance.
Spanish Cakes.
- TAKE three spoonfuls of four of rice sifted very
fine, the yolks of three eggs, three spoonfuls of water,
and two of orange flower water. Then. put to them
one pint of cream, and set it upon a good fire ; keep:
stirring it till it is of a proper thickness, and then pour
it into cups.
............Steeple Cream.
TAKE five ounces of hartshorn, and two ounces of
ivory, and put them into a stone bottle ; fill it up with
fair water to the neck; put in: a small quantity of
gum-arabic and gum dragon, then tie up the bottle
very close, and set it in a pot of water, with thay at
the
andler"Om., When it has stood six hours, take it out,
and let it stand an hour before you open it; then train
it, and it will be a strong jelly. Take a pound of
blanched almonds, beat them very fine, mix it with a
1
OR, FRUGAL HOUSEWIFE.
67
pint of thick cream, and let it stand a little ; then strain
it out, and mix it with a pound of jelly; set it over
the fire till it is scalding bot, and sweeten it to your
taste with double refined sugar. Then take it off,
put in a little amber, apd pour it into small high gal-
lipots. When it is cold, turn them, and lay cold
cream about them in heaps. Be careful it does not
boil when you put in the cream.
Barley Cream.
TAKE a small quantity of pearl-barley, boil it in
milk and water till it is tender, and then strain off the
liquor. Put your barley into a quart of cream, and
let it boil a little. Take the whites of five eggs, and
the yolk of one, and beat them up with a spoonful
of fine flour, and two spoonfuls of orange flower
water. Then take the cream off the fire, mix in the
eggs by degrees, and set it over the fire, again to
thicken. Sweeten it to your taste, and pour it into
basons for use.
Pistachio Cream.
TAKE out the kernels of half a pound of pista-
chio nuts, and beat them in a mortar with a spoonful
of brandy. Put them into a pan with a pint of good
cream, and the yolks of two eggs beat fine. Stir
it gently over the fire till it grows thick, and then
put it into a china soup plate. When it is cold,
stick it all over with small pieces of tbe.nuts, and send
it to table.
Tea Cream.
BOIL a quarter of an ounce of fine hyson tea with
half a pint of milk; then strain it, and put in half a
pint of cream, and two spoonfuls of rennet. Set it over
some hot embers in the dish you intend to send to
table, and cover it with a tin plate. When it is thick
it will be done, and fit to serve up. Coffee-cream is
made in the same manner.
Chocolate Cream,
TAKE a quarter of a pound of the best chocolate,
and having scraped it fine, put to it as much water as
68
YOUNG WOMAN'S COMPANION;
will dissolve it. Then beat it half an hour in a mor-
tar, and put in as much fine sugar as will sweeten it,
and a pint and a half of cream. Mill it,' and as the
froth rises, lay it on a sieve. Put the remainder of
your cream in posset-glasses, and lay the frothed
cream upon them.
Pompadour Cream.
BEAT the whites of five eggs to a strong froth, then
put them into a pan with two spoonfuls of orange-
flower water, and two ounces of sugar. Stir it gently
for three or four minutes, then put it into your dish,
and pour melted butter over it. This must be served
up hot, and makes a pretty corner dish for a second
course at dinner.
Ratafia Cream.
TAKE six large laurel leaves, and boil them in a
quart of thick milk with a little ratafia, and when it
has boiled throw away the leaves. Beat the yolks of
four eggs with a little cold cream, and sweeten it with
sugar to your taste. Then thicken the cream with
your eggs, and set it over the fire again, but do not
let it boil
. Keep stirring it all the time one way,
and then pour it into china dishes. This must be
served up cold.
Ice Cream.
TAKE twelve ripe apricots, pare, stone, and scald
them, and beat them fine in a marble mortar. Put to
them six ounces of double refined sugar, and a pint of
scalding cream, and work it through a hair sieve. Put
it into a tin with a close cover, and set it in a tub of
ice broken small, and a large quantity of salt put
among it. When you see your cream grows thick
round the edges of your tin, stir it, and set it in again
till it grows quite thick. When it is frozen up, take
it out of the tin, and put it into the mould you intend
it to be turned out of. Then put on the lid, and have
seady another tub, with salt and ice in it as before.
Put your mould in the middle, and lay your ice undet
OR, FRUGAL HOUSEWIFE.
69
and over it. Let it stand four or five hours, and dip
your tin in warm water when you turn it out; but if it
is summer, remember not to turn it out till the mo-
ment you want it. If you have not apricots, any other
fruit will answer the purpose.
Raspberry Cream.
RUB a quart of raspberries, or raspberrry-jam,
through a hair sieve, to take out the seeds, and then
mix it well with cream. Sweeten it with sugar to your
taste ; then put it into a stone jug, and raise a froth
with a chocolate mill. As your froth rises, take it off
with a spoon, and lay it'upon a hair sieve. When you
have got as much froth as you want, put. what cream
remains into a deep china dish, or punch bowl, pour
your frothed cream upon it as high as it will lie on,
and stick a light flower in the middle.
Raspberry Jam. 1625
LET
your raspberries be thoroughly ripe, and quite
dry. Mash them fine, and strew them in their own
weight of loaf sugar, and half their weight of the juice
of white currants. Boil them half an hour over a clear
slow fire, skim them well, and put them into pots, or
glasser. Tie them down with brandy papers, and
keep them dry. Strew on the sugar as soon as you
can after the berries are gathered, and in order to pre-
serve their fine flavour, do not let them stand long
before
you
boil them.
1. Strawberry Jam.
BRUISE very fine some scarlet strawberries ga-
thered when quite ripe, and put to them a little juice
of strawberries. Beat and sift their weight in sugar,
strew it over them, and put them into a preserving
pan.. Set them over a clear slow fire, skim them,
boil them twenty minutes, and then put them into
glasses.
Apricot Jam.
GET some of the ripest apricots you can. Pare
and cut them thin, and then infuse them in an earthen
70
YOUNG WOMAN'S COMPANION ;
a
pan till tender and dry. To every pound and a half
of apricots, put a pound of double refined sugar, and
three spoonfuls of water. Boil your sugar to a candy
height, and then put it upon your apricats. Stir them
over a slow fire till they look clear and thick, but
be careful they do not boil; then pour them into
your glasses.
Gooseberry Jam.
, CUT and pick out the seeds of fine large green
gooseberries, gathered when they are full grown, but
not ripe. Put them into a pan of water, green them,
and put them into a sieye to drain. Then beat them
,
in a marble mortar, with their weight in sugar. Take
a quart of gooseberries, boil them to a mash in a quart
of water, squeeze them, and to every pint of liquor
put a pound of fine loaf sugar. Then boil and skim it,
put in your green gooseberries, and having boiled them
till they are very thick, clear, and of a pretty green,
put them into glasses,
vin Black Currant Jam.
GATHER your currants when they are thoroughly
ripe and dry, and pick them clean from the stalks.
Then bruise them well in a bowl, and to every two
,
pounds of currants, put a pound and a half of
sugar finely beaten. Put them into a preserving pan,
boil them half an hour, skim and stir them all the time,
and then put them into pots.
Icings for Cakes and various Articles in
ripristinations Confectionary. :
TAKE a pound of double refined sugar pounded
and sifted fine, and mix it with the whites of twenty.
four eggs, in an earthen pan. Whisk them well for
two or three hours till it looks white and thick, and
then, with a broad thin board, or bunch of feathers,
spread it all over the top and sides of the cake. Set it
at a proper distance before a clear fire, and keep turn-
ing it continually, that it may not lose its colour; but
a cool aven is best, where an hour will harden it.
1
loaf
$
हो
OR, FRUGAL HOUSEWIFE.
71
Or you may make it thus.
BEAT the whites of three eggs to'a strong froth:
bruise a pound of Jordan almonds very fine with rose
water, and mix your almonds with the eggs lightly to-
gether. Then beat a pound of loaf sugar very fine, and
put it in by degrees.' When your cake (or whatever
article it may be) is enough, lay on your icing.
SECT.
III.
JELLIES, SYLLABUBS, &c.
Calf's Feet Jelly.
BOIL two calf's feet well cleaned in a gallon of
water till it is reduced to a quart, and then pour it
into a pan. When it is cold, skim off all the fat, and
take the jelly up clean. Leave what settling may re-
main at the bottom, and put the jelly into a saucepan,
with a pint of mountain wine, half a pound of loaf-
sugar, and the juice of four lemons. · Add to these
the whites of six or eight eggs' well beat up, stir all
well together, put it on the fire, and let it boil a few
.
minutes. Pour it into a large flannel bag, and repeat
it till it runs clear: then have ready a large china
bason, and put into it some lemon peel cut as thin
as possible. Let the jelly run into the bason, and
the lemon peel will not only give it a pleasing colour,
butia grateful flavour. Fill your glasses, and it will
be fit for use.
Hartshorn Jelly.
BOIL half a pound of hartshorn in three quarts of
water over a gentle fire, till it becomes a jelly. If
you take out a little to cool, and it hangs on a spoon
it is enough. Strain it while it is hot, put it into a
well tinned saucepan, and add to it a pint of Rhenish
wine, and a quarter of a pound of loaf sugar. Beat
the whites of four eggs or more to a froth, stir it alto-
gether that the whites may, mix well with the jelly,
1
72
YOUNG WOMAN'S COMPANION;
a
a
and pour it in as if you were cooling it. Let it boil
two or three minutes, then put in the juice of three
or four lemons, and let it boil a minute or two longer.
When it is finely curdled, and of a pure white colour,
have ready a swan-skin jelly-bag over a china bason,
pour
in
your jelly, and pour back again till it is clear
as rock water; then set a very clean china bason
under, have your glasses as clean as possible, and with
a clean spoon fill them. Have ready some thin rind
of lemons, and when you have filled half your glasses,
throw your peel into the bason. When the jelly is all
run out of the bag, with a clean spoon fill the rest of
the glasses, and they will look of a fine amber colour.
Put in lemon and sugar to your palate, but remember
to make it pretty sweet, otherwise it will not be pa-
latable. No fixed rule can be given for putting in the
ingredients, which can only be regulated according
to taste and fancy.
Orange Jelly.
PUT a pound of hartshorn shavings into two quarts
of spring water, and let it boil till it is reduced to a
quart; then pour it clear off, and let it stand till it is
cold. Take the rinds of three orangęs pared very
thin, and the juice of six, and let them stand all night
in half a pint of spring water. Then strain them
through a fine hair sieve, melt the jelly, and pour the
orange liquor to it. Sweeten it to your taste with
double refined sugar, and put to it a blade or two of
mace, four or five cloves, half a small nutmeg, and
the rind of a lemon. Beat the whites of five or six
eggs to a froth, mix it well with your jelly, and set
it over a clear fire. When it has boiled three or four
minutes, run it through your jelly-bag several times
till it is clear ; in doing which be particularly careful
you do not shake it. Put it into your glasses, and it
will be fit for use.
Fruit in Jelly.
PUT into a bason half a pint of clear calf's feet jelly,
and when it is set and stiff, lay in three fine peaches,
!
1
{
OR, FRUGAL HOUSEWIFE.,
73
a
7
and a bunch of grapes with the stalk upwards. Put
over them a few vine leaves, and then fill up your
bowl with jelly. Let it stand till the next day, and
then set your bason to the brim in hot water. When
you perceive it gives way from the bason, lay your
dish over it, turn your jelly carefully out, and serve it
to table.
Blanc Mange.
THERE are various methods of making this jelly,
but the best, and those most usually practised, are
three; the first of which is termed green, and is pre-
pared from isinglass in the following manner:
Having dissolved your isinglass, put to it two ounces
of sweet and the same quantity of bitter almonds, with
some of the juice of spinach to make it green, and a
spoonful of French brandy. Set it over a stove fire in
a saucepan, and let it remain till it is almost ready to
boil, then strain it through a gauze sicve, and when
it
grows thick, put it into a melon mould, let it lay till
the next day, and then turn it out. You may garnish
it with red and white flowers.
The second method of preparing this jelly is also
from isinglass, and must be done thus: Put into a
quart of waler an ounce of isinglass, and let it 'boil
till it is reduced to a pint : then put in the whites of
four eggs, with two spoonfuls of rice water, and
sweeten it to your taste.
Run it through a jelly-bag,
and then put to it two ounces of sweet and one ounce
of bitter almonds. Give them a scald in your jelly, and
then run them through a hair sieve. Then put it into
a china bowl, and the next day turn it out, Garnish
with flowers or green leaves, and stick all over the top
blanched almonds cut lengthways.
The third sort of blanc mange is called clear, and,
is prepared thus: Skim off the fat, and strain a quart
of strong calf's feet jelly. Then beat the whites of
four
eggs,
and
put them to your 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
3
K
74
YOUNG WOMAN'S COMPANION;
it is clear. Beat an ounce of sweet and the same quan-
tity of bitter almonds to a paste, with a spoonful of
rose-water squeezed through a cloth. Then mix it
with the jelly, and add to it three spoonfuls of very
good cream. Set it again over the fire, and keep
stirring it till it almost boils.- Pour it into a bowi,
stir it very often till it is almost cold, then wet your
moulds, and fill them,
Black Currant Jelly.
LET your currants be thoroughly ripe, and quite
dry; strip them clear from the stalks, and put them into
a large stew pot. To every ten quarts of currants,
put one quart of water. Tie paper close over them,
and set them for two hours in a cool oven. Then
squeeze them through a very fine cloth, and to every
quart of juice add a pound and a half of loaf sugar
broken into small pieces. Stir it gently till the sugar
is melted, and when it boils, take off the scum quite
clean. Let it boil pretty quick for an hour over a
clear fire, and then pour it into pots, cover them
with brandy papers, and keep them in a dry place,
Red and white currant jelly must be made in the same
manner.
Ribband Jelly.
TAKE out the great bones of four calf's feet, and
put the meat into a pot with ten quarts of water, three
Ounces of hartshorn, the same quantity of isinglass, a
nutmeg quartered, and four blades of 'mace. Boil it
till it comes to two quarts, then strain it through a
flannel bag, and let it stand twenty-four hours. Then
scrape off all the fat from the top very clean, slice the
jelly; and put to it the whites of six eggs beaten to a
froth, Boil it a little, and strain it through a flannel
bag. Then run ihe jelly into little high glasses, and
run every colour as thick as your finger, but observe,
that one colour must be thoroughly cold before you
put on another ; and that which you put on must be
but blood warm, otherwise they will mix together.
You must colour red with cochineal, green with spi.
a
à
f
c
1
1
f
2.
OR, FRUGAL HOUSEWIFE.
75
a
nach, yellow with saffron, blue with syrup of violets,
and white with thick cream.
Savory Jelly.
TAKE some thin slices of lean veal and ham, and
put them into a stew pan, with a carrot or turnip, or
two or three onions. Cover it, and let it sweat on a
slow fire till it is of a deep brown colour. Then put
to it a quart of very clear froth, some whole pepper,
mace, a little isinglass, and salt to your palate. Boil
it ten minutes, then strain it, skim off all the fat, and
put to it the whites of three eggs. Then run it several
times through a jelly bag, till it is perfectly clear, and
pour it into your glasses.
Common Syllabub.
PUT a pint of cyder and a bottle of strong beer into
a large bowl; grate in a small nutmeg, and sweeten
it to your taste. Then milk from the cow as much
milk as will make a strong froth. Let it stand an
hour, and then strew over it a few currants well
washed, picked, and plumed before the fire, and it
will be fit for use.
Whipt Syllabub.
RUB a lump of loaf sugar on the outside of a lemon,
and put it into a pint of thick cream, and weeten it
to your taste. Then squeeze in the juice of a lemon,
and add a glass of Madeira wine, or French brandy,
Mill it to a froth with a chocolate mill, take off the
froth as it rises, and lay it in a hair sieve. Then fill
one half of your glasses a little more than half full with
white wine, and the other half of your glasses a little
more than halt full with red wine. Then lay on your
froth as high as you can, but take care that it is well
drained on your sieve, otherwise it will mix with the
wine, and your syllabub he spoiled.
Solid Syllabub.
TO a quart of 'rich cream put a pint of white wine,
the juice of two lemons, with the rind of one grated,
and sweeten it to your taste. Whip it up weil, and
76
YOUNG WOMAN'S COMPANION;
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. Then
half fill your glasses with the skim, and heap up the
froth as high as you can.
The bottom will look clear,
and it will keep several days.
Lemon Syllabubs.
TAKE a quarter of a pound of loaf sugar, and rub
upon the outer rinds of two lemons, till you have got
all the essence out of them. Then put the sugar into
a pint of cream, and the same quantity of white wine.
Squeeze in the juice of both lemons, and let it stand
for two hours. Then mill it with a chocolate mill to
raise the froth, and take it off with a spoon as it rises,
or it will make it heavy. Lay it upon a hair sieve to
drain, then fill your glasses with ihe remainder, and lay
on the froth as high as you can.
Let them stand all
night, and they will be fit for use.
Everlasting Syllabubs.
TAKE half a pint of Rhenish wine, half a pint
of
sack, with the juice of two large Seville oranges, and
put them into two pints and a half of thick cream.
Grate in just the yellow rind of three lemons, and put
in a pound of double refined sugar well beaten and
siſted. Mix all together, with a spoonful of orange-
flower water, and with a whisk beat it well together
for half an hour. Then, with a spoon, take off the
froth, lay it on a sieve to drain, and fill your glasses.
These will keep better than a week, and should al-
ways be made the day before they are wanted. The
best way to whip a syllabub is, this : Have a fine large
chocolate mill, which you must keep on purpose, and
a large deep bowl to mill them in, as this way they
will be done the quicker, and the fro:h be the
stronger, For the thin that is left at the bottom, have
ready some calf's feet jelly boiled and clarified, in
which must be nothing but the calt's feet boiled to a
hard jelly. When it is cold, take off the fat, clear it
with the whites of eggs, run it through a flannel bag,
and mix it with the clear left of the syllabub.
OR, FRUGAL HOUSEWIFE.
77
a
Sweeten it to your palate, give it a boil, and then
pour it into basons, or such other vessels as you may
think proper. When cold, turn it out, and it will
be exceeding fine.
A Hedge Hog.
TAKE two pounds of blanched almonds, and beat
them well in a mortar, with a little canary and orange
fower water, to keep them from boiling. Work them
into a stiff paste, and then beat in the yolks of twelve,
and the whites of seven eggs. Put to it a pint of
cream, sweeten it to your taste, and set it on a clear
fire. Keep it constantly stirring till it is thick enough
to make into the form of an hedge-hog. Then stick
it full of blanched almonds, slit and stuck up like the
bristles of a hedge-hog, and then put it into a dish.
Take a pint of cream, and the yolks of four eggs beat
up, and sweeten it to your palate. Stir the whole toge-
ther over a slow fire till it is quite hot, and then pour
it into the dish round the hedge hog, and let it stand
till it is cold, when its form will have a pleasing effect.
Flummery.
TAKE an ounce of bitter, and the same quantity
of sweet almonds, put them in a bason, and pour over
them some boiling water to make the skins come off.
Then strip off the skins, and throw the kernels into
cold water; take them out, and beat them in a marble
mortar, with a little rose water to keep them from
oiling; and when they are beat, put them into a pint
of calf's feet stock; set it over the fire, and sweeten
it to your taste with loaf sugar. As soon as it boils,
strain it through a piece of muslin or gauze ; and when
it is a little cold, put it into a pint of thick cream, and
keep stirring it often till it grows thick and cold. Wet
your moulds in cold water, and pour in the flummery.
Let them stand about six hours before you turn them
out; and, if you make fummery stiff, and wet
your moulds, it will turn out without putting them
into warm water, which will be a great advantage to
a
78
YOUNG WOMAN'S COMPANION ;
the look of the figures, as warın water gives a dulness
to the flummery.
French Flummery.
PUT an ounce of isinglass beat very fine into a quart
of cream, and mix them well together. Let it boil
gently over a slow fire for a quarter of an hour, and
keep stirring it all the time. Then take it off, sweeten
it to your taste, and put in a spoonful of rose water,
and another of orange flower water. Strain it, and
pour
it into a glass or bason, and when it is cold turn
it out.
Green Melon in Flummery.
TAKE a little stiff Aummery, and put into it some
bitter almonds, with as much juice of spinach as will
make it of a fine pale green. When it becomes as
thick as good cream, wet your melon-mould, and put
it in. Then put a pint of clear calf's feet jelly into a
large bason, and let them stand all night. The next
day turn out your melon, and lay it in the middle of
your bason of jelly. Then fill up your bason with
jelly that is beginning to set, and let it stand all night.
The next morning turn it out in the same manner as
directed for the Fruit in Jelly. See page 73. For or-
nament, put on the top a garland of flowers.
Solomon's Temple in Flummery.
TAKE a quart of stiff Aummery, and divide it into
three parts. Make one part a pretty thick colour
with a little cochineal bruised finc, and steeped in
French brandy. Scrape an ounce of chocholate
very
fine, dissolve it in a little strong coffee, and mix it
with another part of your fummery, to make it a light
stone colour. The last part must be white. Then
wet your temple-mould, and fit it in a pot to stand
Fill the top of the temple with red fummery
for the steps, and the four points with white. Then
fill it up with chocolate Alumnmery, and let it stand till
the next day. Then loosen it round with a pin, and
shake it loose very gently; but do not dip your mould
1
4
even.
1
A
1
OR, FRUGAL HOUSEWIFE.
79
in warm water, as that will take off the gloss, and
spoil the colour. When you turn it out, stick a small
sprig of flowers down from the top of every point,
which will not only strengthen it, but give it a pretty
appearance. Lay round it rock candy sweetmeats.
SECT,
IV.
DRYING AND CANDYING,
BEFORE you proceed to dry and candy any kind
of fruit, let it be first preserved and so dried in a
stove or before the fire, that all the syrup may be totally
extracted. When you have boiled your sugar to the
candy height, dip in the fruit, and lay them in dishes
in your stove to dry; then put them into boxes and
keep them in a place where they cannot receive injury
either from heat or damp.
Dried Apricots.
TAKE as many apricots as will amount to about a
pound weight, pare and stone them, and then put them
into a preserving-pan. Pound and sift half a pound of
double-refined sugar, strew a little among them, and
lay the rest over them. When they have been twenty-
four hours in this state, turn them three or four times
in the syrup, and then boil them pretty quick till
they look clear. When they are cold take them out,
and lay them on glasses. Then put them into a
stove, and turn them the first day every half hour,
The second day every hour, and so on till they are.
perfectly dry. Put them into boxes covered, and set ,
them by for use.
Dried Peaches.
PARE and stone some of the finest peaches you can
get; then put them into a saucepan of boiling water,
a
let them boil till they are tender, and then lay them.
on a sieve to drain. Put them again into the same
80
YOUNG WOMAN'S COMPANION;
saucepan, and cover them with their own weight in
sugar.- Let them lie two or three hours, and then
boil them till they are clear, and the syrup pretty
thick. Cover them close, and let them stand all night;
scald them well, and then take them off to cool. When
they are quite cold, set them on again till they are
thoroughly hot, and continue this for three or four
days. Then lay them on plates, and turn them every
day till they are quite dry.
Candied Angelica.
Cut your angelica in lengths when young, cover
it close, and boil it till it is tender. Then peel it, put
it in again, and let it simmer and boil till it is green.
Then take it up, dry it with a cloth, and 10 every
pound of stalks put a pound of sugar. Put your stalks
into an earthen pan, beat your sugar, strew it over
them, and let them stand two days. Then boil it till
it is clear and green, and put it in a cullender to drain.
Beat another pound of sugar to powder, and strew it
over the angelica; then lay it on plates, and let it stand
In a slack oven till it is thoroughly dry.
Green Gage Plumbs dried.
MAKE a thin syrup of half a pound of single re-
fined sugar, skim it well, slit a pound of plumbs down
the 'seam, and put them into the syrup. Keep them
scalding hot till they are tender, and take care they
are well covered with syrup, or they will lose their
colour. Let them stand all night, and then make a
rich syrup thus: To a pound of double refined sugar
put two spoonfuls of water, skim it well, and boil it
almost to a candy: When it is cold, drain your plumbs
out of the first syrup, and put them into the thick
syrup; but be careful to let the syrup, cover them.
Set them on the fire to scald till they look clear, and
then put them in a china bowl. When they have
stood a week, take them out, and lay them on china
dishes. Then put them into a stove, and turn them
once a day till they are dry.
$
OR, FRUGAL HOUSEWIFE.
81
Dried Cherries.
TÁKE what quantity of morello cherries you think
proper, stone them, and to every pound of cherries
put a pound and a quarter of fine sugar; beat and sift
it over your cherries, and let them stand all night.
Then take them out of their sugar, and to every pound
of sugar put two spoonfuls of water. Boil and skim it
well, and then put in your cherries. Let your sugar
boil over them, the next morning strain them, and to
every pound of syrup put half a pound more sugar.
Boil it till it is a little thicker, then put in your cher-
ties, and let them boil gently. The next day strain
them, put them into a stove, and turn them every day
till they are dry.
Dried Damsons.
GATHER your damsons when they are full ripe,
spread them on a coarse cloth, and set them in a very
cool oven. Let them stand a day or two, and if they
are not then properly dried, put them in for a day or
two longer. Then take them out, lay them in a dry
place, and they will eat like fresh plumbs, though
even in the midst of winter.
Candied Cassia.
TAKE as much of the powder of brown cassia as
will lie upon a half-crown, with as much musk and
ambergris as you think proper. Pound them both
well together.' Then take a quarter of a pound of
sugar, boil it to a candy height, put in your powder,
and mix it well together. Pour it into saucers, which
must be buttered very thin, and when it is cold, it will
slip out.
Lemon and Orange Peels candied.
CUT your lemons and oranges long-ways, take out
,
all the pulp, and put the rinds into a preity strong salt
and hard water for six days. Then boil them in a
large quantity of spring water till they are tender.
Take them out, and lay them on a hair sieve to drain.
Then make a thin syrup of fine loaf sugar, a pound to
a
4.
82
YOUNG WOMAN'S COMPANION;
the sugar.
a quart of water. Put in your peels, and boil them
half an hour, or till they look clear, and have ready
a thick syrup, made of fine loaf sugar, with as much
water as will dissolve it. Put in your peels, and boil
them over a slow fire till you see the syrup candy
about the pan and peels. Then take them out, and
grate fine sugar all over them. Lay them on a hair
sieve to drain, and set them in a stove, or before the
fire to dry.
Candied Ginger.
TAKE an ounce of race ginger grated fine, a
pound of loaf sugar beat fine, and put them into a
preserving pan with as much water as will dissolve
Stir them well together over a very slow
fire till the sugar begins to boil. Then stir in another
pound of sugar beat fine, and keep stirring it till it
grows thick. Then take it off the fire, and drop it
in cakes upon earthen dishes. Set them in a warm
place to dry, and they will be hard and brittle, and
look white.
Orange Chips.
GET some of the best Seville oranges you can, pare
them at least about a quarter of an inch broad, and if
you can keep the parings whole, they will have a
pretty effect. When you have pared as many as you
intend, put them into salt and spring water, for a day
or two, then boil them in a large quantity of spring
water till they are tender, and drain them on a sieve.
Have ready a thin syrup made of a quart of water and
a pound of sugar. Boil them a few at a time, to keep
them from breaking, till they look clear. Then put
them into a syrup made of fine loaf sugar, with as
much water as will dissolve it, and boil them to a candy
height. When you take them up, lay them on a sieve,
and grate double-refined sugar over them.
over them. Then put
them in a stove, or before the fire to dry.
Orange Marmalade.
GET the clearest Seville oranges you can, cut them
in two, take out all the pulp and juice into a bason,
OR, FRUGAL HOUSEWIFE..
83
and pick all the skins and seeds out of it. Boil the
rinds in hard water till they are tender, and change
the water two or three times while they are boiling.
Then pound them in a marble mortar, and add to it
the juice and pulp. Then put them in the preserving
pan with double its weight of loaf-sugar, and set it
over a slow fire. Boil it rather more than half an
hour, put it into pots, cover it with brandy paper, and
tie it close down.
Apricot Marmalade.
APRICOTS that are too ripe for keeping best
answer this purpose. Boil them in syrup till they
will mash, and then beat them in a marble mortar to
a paste. Take half their weight of loaf sugar, and
add just water enough to dissolve it. Boil and skim
it till it looks clear, and the syrup thick like a fine
jelly. Then put it into your sweetmeat glasses, and
tie it up close.
Quince Marmalade.
THESE must likewise be full ripe for the purpose
of making marmalade. Pare them, and cut them into
quarters ; then take out the cores, and put the fruit
into a"- saucepan. Cover them with parings; nearly
fill the saucepan with spring-water, cover it close, and
let them stew over a slow fire till they are soft and of a
pink colour. Then pick out the quinces from the
parings, and beat them to a pulp in a marble mortar.
Take their weight of fine loaf sugar, put as much water
to it as will dissolve it, and boil and skim it well.
Then put in your quinces, boil them gently three quar- .
ters of an hour, and keep stirring them all the time.
When it is cold, put it into flat pots, tie it down close,
and set it by for use.
Transparent Marmalade.
CUT very pale Seville oranges into quarters, take
out the pulp, put it into a bason, and pick out the
skins and seeds. Put the peels into a little salt and
water, and let them stand all night. Then boil them
84
YOUNG WOMAN'S COMPANION;
in a good quantity of spring water till they are tender,
cut them in very thin slices, and put them to the pulp.
To every pound of marmalade put a pound and a half
of double-refined sugar, finely beaten, and boil them
together gently for twenty minutes; but if not clear
and transparent in that time, boil it five or six minutes
Jonger. Keep stirring it gently all the time, and take
care you do not break the slices. When it is cold,
put it into jelly or sweetmeat glasses, and tie them
down tight with brandy paper, and a bladder over
them.
Burnt Almonds.
TAKE two pounds of almonds, and put them into
a stewpan, with the same quantity of sugar, and a
pint of water. Set them over a clear cool fire, and
let them boil till you tind the almonds crack. Then
take them off, and stir them about till they are quite
dry. Put them in a wire sieve, and sift all the sugar
from them. Put the sugar into the pan again with a
little water, and give it a boil. Then put four spoon.
fuls of scraped cochineal to the sugar to colour it, put
the almonds into the pan, and keep stirring them over
the fire till they are quite dry. Then put them into a
large glass, and they will keep all the year.
Raspberry Pasle.
MASH a quart of raspberries, strain one half, and
put the juice to the other half. Boil them a quarter of
an hour, put to them a pint of red currant juice, and
let them boil all together, till your raspberries are
enough. Then put a pound and a half of double-
refined sugar into a pan, with as much water as will
dissolve it, and boil it to a sugar again. Put in your
raspberries and juice, give them a scald, and pour it
into glasses or plates. Then put them into a stove, and
turn them at times till they are thoroughly dry,
Currant Paste.
CURRANT paste may be either red or white, ac-
cording to the colour of the currants you use. Strip
a
OR, FRUGAL HOUSEWIFE. .
85
form you
your currants, put a little juice to them to keep them
from burning, boil them well, and rub them through
a hair sieve. Then boil it a quarter of an hour, and
to a pint of juice put a pound and a half double-refined
sugar pounded and sifted. Shake in your sugar, and
when it is melted, pour it on plates. Dry it in the
same manner as the raspberry paste, and turn it into
any
like best.
Gooseberry Paste.
TAKE some full grown red gooseberries, just on
the turn for ripening, cut them in halves, and pick
out all the seeds. Have ready a pint of currant juice,
and boil your gooseberries in it till they are tender.
Put a pound and a half of double-refined sugar into
your pan, with as much waler as will dissolve it,
and boil it to a sugar again. Then put all together,
and make it scalding hot, but do not let it boil.
Pour it into your plates or glasses, and dry it as be-
fore directed.
SECT.
V.
ORNAMENTS IN CONFECTIONARY.
Artificial Fruit.
AT a proper time of the year, take care to save the
stalks of the fruit, with the stones to them. Get some
tins neatly, made in the shape of the fruit
you
intend
to imitate, leaving a hole at the top, to put in the
stone and stalk. They must be so contrived as to open
in the middle, to take out the fruit, and there must
also be made a frame of wood to fix them in. Great
care must be taken to make the tins very smooth in
the inside, otherwise their roughness will mark the
fruit; and that they be made exactly of they shape of
the fruit they are intended to represent. Being pre-
pared with your tins, proceed thus: Take two cow-
heels, and a calf's-foot, boil them in a gallon of soft
86
YOUNG WOMAN'S COMPANION;
>
a
water till they are all boiled to regs, and when you
have a full quart of jelly, strain it through a sieve.
Then put it into a saucepan, sweeten it, put in
lemon peel perfumed, and colour it like the fruit you
intend to imitate. Stir all together, give it a boil, and
fill
your tins: then put in the stones and the stalks
just as the fruit grows, and when the jelly is quite
cold, open your tins, and put on the bloom, which
may be done by carefully dusting on powder blue.
Keep them covered to prevent the dust getting to
them; and to the eye, art will be an excellent sub-
stitute for nature.
A Dish of Snow.
TAKE twelve large apples, and put them into a
saucepan with cold water. Set them over a slow fire,
and when they are soft pour them in a hair sieve ;
take off the skins, and put the pulp into a bason.
Then beat the whites of twelve eggs to a very strong
froth ; beat and sift half a pound of double-refined
sugar, and strew it into the eggs. Work up the
pulp of your apples to a strong froth, then beat them
all together till they are like a stiff snow. Lay it
upon a china dish, and heap it up as high as you can.
Set round it green knots of paste, in imitation of
Chinese rails, and stick a sprig of myrtle in the middle
of the dish.
Moonshine.
GET a piece of tin the shape of a half-moon, as
deep as a half pint bason, and one in the shape of a
large star, and two or three lesser ones.
Buil two
calf's feet, in a gallon of water till it comes to a quart,
then strain it off, and when cold, skim off the fat.
Take half the jelly, and sweeten it with sugar to your
palate. Beat up the whites of four eggs, stir all to-
gether, over a slow fire till it boils, and then run it
through a flannel bag till clear. Put it into a clean
saucepan, and take an ounce of sweet almonds,
blanched, and beat very fine in a marble mortar, with
a
two spoonfuls of rose-water, and iwo of orange Aower
OR, FRUGAL HOUSEWIFE,
87
water. Then strain it through a coarse cloth, mix it
with the jelly, put in four spoonfuls of thick cream,
and stir it altogether till it boils. Then have ready
the dish you intend it for, lay the tin in the shape of a
half-moon in the middle, and the stars round it. Lay
little weights on the tins, to keep them in the place
where you put them. Then pour the moonshine into
the dish; and when it is quite cold, take out the tins.
Then fill up the vacancies with clear calf's feet jelly.
You may colour your moonshine cochineal' and
chocolate, to make it look like the sky, and your
moon and stars will then shine the brighter. Garnisha
it with rock-candy sweetmeats.
Floating Island.
TAKE a soup-dish of a size proportioned to what
you intend to make: but a deep glass set on a china
dish, will answer the purpose better. Take a quart
of the thickest cream you can get, and make it pretty
sweet with fine sugar. Pour in a gill of sack, grate in
the yellow rind of a lemon, and mill the cream till it
is of a thick froth: then carefully pour the thin from
the froth into a dish. Cut a French roll, or as many
as you want, as thin as you can, and put a layer of it
as light as possible on the cream, then a layer of cus-
rant jelly, then a very thin layer of roll, then hartshorn
jelly, then French roll
, and over that whip your froth
which you have saved off the cream, well milled up,
and lay it on the top as high as you can heap it. Or.
nament the rim of your dish with figures, fruits, or
sweetmeats, as you please. This looks verry pretty
on the middle of a table, with candles round it, and
you may make it of as many different colours as you
fancy, according to what jellies, jams, or sweetmeats
a
you have
Desert Island.
TAKE a lump of paste, and form it into a rock
three inches broad at the top ; then colour it, and set
it in the middle of a deep china dish. Set a cast figure
on it, with a crown on its head, and a knot of rock,
88
YOUNG WOMAN'S COMPANION ;
candy at its feet: then make a roll of paste an inch
thick, and stick it on the inner edge of the dish, two
parts round. Cut eight pieces of eringo-roots, about
three inches long, and fix them upright to the roll
of paste to the edge. Make gravel walks of shot com-
fits round the dish, and set small figures in them. Roll
out some paste, and cut it open like Chinese rails.
Bake it, and fix it on either side of the gravel walks
with gum, and form an entrance where the Chinese
rails are, with two pieces of eringo-root for pillars.
Chinese Temple or Obelisk.
TAKE an ounce of fine sugar, half an ounce of
butter, and four ounce of fine flour. Boil the sugar
and butter in a little water, and when it is cold, beat
up an egg, and put it to the water, sugar, and butter.
Mix it with the flour, and make it into a very
stiff
paste : then roll it as thin as possible, have a set of
tins in the form of a temple, and put the paste upon
them. Cut it in what form you please upon the se-
parate parts of your tins, keeping them separate till
baked; but take care to have the paste exactly the
size of the tins. When you have cut all them parts,
bake them in a slow oven, and when cold, take them
out of the tins, and join the parts with strong isinglass
and water with a camel's-hair brush. Set them one
upon the other, as the forms of the tin moulds will
direct you. If you cut it neatly, and the paste is rolled
very thin, it will be a beautiful corner for a large table.
IF
you have obelisk moulds, you may make them the
same way for an opposite corner. Be careful to make
the pillars stronger than the top, that they may not be
crushed by their weight.
These ornamental decorations in confectionary are
calculated to embellish grand entertainments, and it is
certain they have all a very pleasing effect on the sight;
but their beauties depend entirely on the abilities and
ingenuity of the artist.
t
OR; FRUGAL HOUSEWIFÉ.
89
CHAP. IX.
MADE WINES, &c.
A STRICT and attentive
STRICT and attentive management in the
making of these árticles is the grand means by
which they are to be brought to a proper state of per-
fection; and without which, labour, expence, and
disrepute, will be final and disagreeable consequen-
ces. To prevent the last, and promote the first,
let a due observance be paid to the following general
rules : Do not let such wines as require to be made
with boiling water stand too long after drawn before
you get them cold, and be caretul to put in your barm
in due time, otherwise it will fret after being put into
the cask, and can never be brought to that state of
fineness it ought to be. Neither must you let it work
too long in the buti, as it will be apt to take off the
sweetness and flavour of the fruit or flowers from
" which it is made. Let your vessels be thoroughly
clean and dry, and before you put in the wine, give
them a rince with a little brandy.-Whe', you find the
wine has done fermenting, bung it up close, and after
being properly settled, it wil draw to your wishes.
Raisin Wine.
To every gallon of water, which you must have
ready boiled, put six pounds of the best Malaga rai-
sins, and let it stand thirteen or fourteen days, stirring
it twice a day. When you have strained it off, put
it into your cask, reserving a sufficient quantity to
keep it filled as the liquor works over, which it will
ofren do for two months or more. It must not be
closed till the hissing or fermentation has ceased.
Another Way.
Take two gallons of spring water, and let it boil
half an hour; then put into a stein pot two pounds of
4
M
90
YOUNG WOMAN'S COMPANION ;
a
raisins stoned, two pounds of sugar, and the rinds of
two lemons. Pour the boiling water on the above
ingredients, and let it stand covered four or five days;
then strain it out, and bottle it off. In about fifteen or
sixteen days it will be fit for use. It is a very cool
pleasant drink in hot weather.
Anothier Way.
Take forty pounds of Malaga raisins in March, cut
them slightly, and throw the stalks into two gallons
of water; then taking this water in part, put the raisins
into a cask with six gallons more of water and a pint
of the best brandy. Stir it up with a stick once a day
for a week, then close it well up ; let it stand half a
year, and bottle it off.
Another IVay.
To every gallon of water put sve pounds of raisins,
picked from the stalks and each of them broken in
two; let them steep a fortnight, stirring them every
day; then pour off the liquor, and squeeze the juice
out of the raisins. Put the liquor into a clean cask,
that will just hold it, (for it must be quite full) and
let it stand open till it has done working; then add a
pint of French brandy to every two gallons, and stop
it up close. Let it stand six months before you bottle
it off. January, February, and March, are the best
months to make it, the fruit being then new.
Another Way.
Take three hundred pounds of Malaga raisins, not
picked: put them into a hogshead of cold spring wa-
ter, with one pound of hops; let it stand a fortnight,
stirring it twice a day; then press it into a tub, and
put to it a piece of bread, ioasted and spread with
yeast, and let it ferment twenty-four hours; afterwards
put the liquor into a cask, where it may work fourteen
days longer; fill it up again as it works over, and
when it has ceased, let it be well bunged up. You
may afterwards put eighteen gallons of water upon the
Vi
1
OR, FRUGAL HOUSEWIFE.
91
raisins, for small wine, and press it out in a week after.
When it is about two months old, bottle it off.
Currant Wine.
GATHER
your fruit on a fine dry day, and when
they are quite ripe. Strip them from the stalks, put
them into a large pan, and bruise them with a wooden
pestle. Let them lay twenty-four hours to ferment,
then run the liquor through a hair sieve, but do not
let your hands touch it. To every gallon of liquor
put two pounds and a half of white sugar, stir it well
together, and put it into your vessel. To every six
gallons put in a quart of brandy, and let it stand six
weeks. " If it is then fine, bottle it; but if not, draw
it off as clear as you can inco another vessel, or large
bottles, and in a fortnight put it into sinaller bottles,
cork them close, and set it by for use.
Gooseberry Wine.
GATHER your gooseberries in dry weather, and
at the time when they are about half ripe. Gather
about a peck in quantity, and bruise them well in a
clean tub. Then take a horse. hair cloth, and press
them as much as possible without breaking the seeds.
When you have squeezed out all the juice, put to
every gallon three pounds of fine dry pounded sugar.
Stir it all together till the sugar is dissolved, and then
put it into a vessel or cask, which must be quite filled.
If the quantity is ten or twelve gallons, let it stand a
fortnight; but if it is a twenty gallon cask, it must
stand three weeks. Set it in a cool place; then draw
it off from the lees, and pour in the clear liquor again.
If it is a ten gallon cask, let it stand three months; if a
twenty gallon cask, four months ; then bottle it off,
and it will draw clear and fine.
Pearl Gooseberry Wine.
TAKE what quantity you think proper of the best
pearl gooseberries, bruise then, and let them stand
all night. The next morning press them close, drain
off the juice, and let it stand seven or eight hours to
a
92
YOUNG WOMAN'S COMPANION;
settle. Then pour off the clear from the settling, and
measure it as you put it into your vessel, adding to
every three pints of liquor a pound of double-re-
fined sugar. 'Break your sugar into small lumps, and
put it into the vessel, with a piece of isinglass. Stir
it well up, and at the end of three months, bottle
it, putting a lump of double-refined sugar into every
bottle.
Mulberry Wine.
GATHER your mulberries when they are in the
state of changing from red to black, and at that time
of the day when they are dry from the dew, having
been taken off by the heat of the sun. Spread them
loose on a cloth, or a clean floor, and let them lay
twenty-four hours. Then put them into a convenient
vessel for the purpose, squeeze out all the juice, and
drain it from the seeds. Boil up a gallon of water to
each gallon of juice yoụ get out of them; then skim
the water well, and add a little cinnamon slightly
bruised. Put to each gallon six ounces of white sugar-
candy finely beaten. Skim and strain the water,
when it has been taken off, and is settled; and put
to it some more juice of the mulberries. To every
gallon of the liquor, add a pint of white or Rhenish
wine. Let it stand in a cask to purge or settle for five
or six days, and then draw off the wine, and keep it
in a cool place.
Cowslip Wine.
TAKE twelve pounds of sugar, the juice of six
ļemons, the whites of four eggs well beaten, and six
gallons of water. Put all together in a kettle, and let
it boil half an hour, take care to skim it well. Take
a peck of cowslips, and put them into a tub, with
the thin peelings of six lemons. Then pour on the
boiling liquor, and stir them about ; and when it is
almost cold, put in a thin toast, baked hard, and
rubbed with yeast. Let it stand two or three days to
work. If you pur in, before you turn it, six ounces of
syrup of citron or lemon, with a quart of Rhenish
1
OR, FRUGAL HOUSEWIFE.
93
wine, it will be a considerable addition. The third
day strain it off, and squeeze the cowslips through a
coarse cloth.
Then strain it through a flannel bag,
and turn it up. Leave' the bung loose for two or
three days till you are sure it has done working, and
then bung it down tight. Let it stand three months,
and then bottle it off.
Raspberry Wine.
PICK some of the finest raspberries you can get ;
bruise them, and strain them through a flannel bag into
a stone jar. To each quart of juice put a pound of
double-refined sugar, then stir it well together, and
cover it close. Let it stand three days, and then pour
it off clear. To a quart of juice put two pints of white
wine, and then bottle it off. In the course of a week
it will be fit for use,
Damson Wine.
AFTER you have gathered your damsons, which
must be on a dry day, weigh them, and then bruise
them: Put them into a stein that has a cock in it,
and to every eight pounds of fruit put a gallan of wa-
ter. Boil the water, skim it, and pour it scalding hot
on your fruit. When it has stood two days, draw it
off, and put it into a vessel, and to every gallon of
Jiquor put two pounds and a half of fine sugar. Fill
up the vessel, and stop it close, and the longer it stands
the better. When you draw it off, put a lump of
sugar into every bottle.
Orange Wine,
BOIL six gallons of spring water three quarters of
an hour, with twelve pounds of the best powder sugar,
- and the whites of eight or ten eggs well beaten. When
it is cold, put into it six spoonfuls of yeast. Take the
juice of twelve lemons, which, being pared, must
stand with two pounds of white sugar in a tankard,
and in the morning skim off the top, and put it into
the water-Then add the juice and rinds of fifty
oranges, but not the white parts of the rinds, and then
>
94
YOUNG WOMAN'S COMPANION;
let them work all together for forty-eight hours. Then
add two quarts of Rhenish white wine, and
put
it
into your vessel.
Orange wine may be made with raisins, in which
case proceed thus : Take thirty pounds of new Malaga
raisins picked clean, chop them small, and take twenty
large Seville oranges, ten of which you must prepare
as thin as for preserving. Boil about eight gallons of
soft water till one third of it is wasted, and let it cool
a little. Then put five gallons of it hot upon your
raisins and orange-peel, stir it well together, cover it
up, and when it is cold, let it stand five days, stirring
it once or twice a day. Then pass it through a hair
sieve, and with a spoon press it as dry as you can,
Put it in a rundlet fit for use, and put it to the rinds
of the other ten oranges, cut as thin as the first. Then
make a syrup of the juice of twenty oranges, with a
pound of white sugar, which must be done the day
before you tun the wine. Stir it well together, and
stop it close. Let it stand two months to clear, and
then bottle it off. This wine greatly improves by
time, and will drink much better at the end of the
third year, than the first.
Lemon Wine.
PARE off the rinds of six large lemons, cut them,
and squeeze out the juice. Steep the rinds in the
juice, and put to it a quart of brandy. Let it stand
three days in an earthen pot close stopped; then
squeeze six more, and mix it with two quarts of
spring water, and as much sugar as will sweeten the
whole. Boil the water, lemons and sugar together,
and let it stand till it is cool. Then add a quart of
white wine, mix them together, and run it through
a flannel bag into some vessel. Let it stand three
months, and then bottle off. Cork your bottles well,
keep it cool, and it will be fit to drink in a month
or six weeks.
Lemon wine may be made to drink like citron-
water, the method of which is as follows: Pare fine a
V
0
OR, FRUGAL HOUSEWIFE.
95
dozen of lemons very thin, put the peels into five
quarts of French brandy, and let them stand fourteen
days. Then make the juice into a syrup with three
pounds of single refined sugar: and when the peels
are ready, boil fifteen gallons of water with forty
pounds of single refined sugar for half an hour. Then
put it into a tub, and when cool, add to it one spoon-
ful of barm, and let it work two days. Then turn it,
and put it in the brandy, peels and syrup. Stir them
all together, and close up your cask. Let it stand three
months, then bottle it, and it will be as pale and fine
as any citron water.
Grape Wine.
PUT a gallon of water to a gallon of grapes.
Bruise the grapes well, let them stand a week with-
out stirring, and then draw off the liquor. Put to a
gallon of the wine three pounds of sugar, and then
put it into a vessel, but do not fasten it up with your
bung, till it has done bissing. Let it stand two months,
and it will draw clear and fine.
If you think proper,
you may then bottle it, but remember your cork is
quite close, and keep it in a good dry cellar.
Cherry Wine,
GATHER your cherries when they are quite ripe,
pull them from the stalks, and press them through a
hair sieve. To every gallon of liquor put two pounds
of lump sugar finely beaten, then stir it together, and
put it into a vessel that will just contain it. When
it has done working, and ceases to make any noise,
stop
it close for three months, and then bottle it off
for use.
Elder Wine.
PICK
elder berries when they are full ripe, put
them into a stone jar, and set them in the oven, or in
a kettle of boiling water till the jar is hot through ;
then take them out, and strain them through a coarse
sieve, wringing the berries, and put the juice into a
clean kettle. To every quart of juice put a pound of
your
96
YOUNG WOMAN'S COMPANION;
fine Lisbon sugar, let it boil, and skim it well. When
it is clear and fine, pour it into a cask. To every ten
gallons of wine, add an ounce of isinglass dissolved in
cyder and six whole eggs. Close it up, let it stand
six months, and then bottle it.
Apricot Wine.
PUT three pounds of sugar into three quarts of wa-
ter, let them boil together, and skim it well. Then
put in six pounds of apricots pared and stoned, and let
them boil till they are tender. Take out the apricots,
and when the liquor is cold, bottle it up. For present
use the apricots will make good marmalade.
Clary Wine.
PICK twenty-four pounds of Malaga raisins, and
chop them very small : then put them into a tub, and
to each pound put a quart of water. Let them steep
ten or eleven days, stirring it twice every day, and be
careful to keep it covered. Then strain it off, and put
it into a vessel, with about half a peck of the tops of
clary, when it is in blossom. Stop it close for six
weeks, and then bottle it off. In two or three months
it will be fit to drink.
Quince Wine.
GATHER twenty large quinces when they are dry
and full ripe. Wipe them clean with a coarse cloth,
and grate them with a large grater or rasp as near the
cores as you can; but do not touch the cores.
Boil a
gallon of spring water, throw in your quinces, and
let them boil softly about a quarter of an hour. Then
strain them well into an earthen pan on two pounds of
double-refined sugar. Pare the peel off two large
lemons, throw them in, and squeeze the juice through
a sieve. Stir it about till it is very cold, and then toast
a thin slice of bread very brown, rub a little "yeast on
it, and let the whole stand close covered twenty-four
hours. Then take out the toast and lemon, put the
wine in a cask, keep it three months, and then bottle
it. If you make a twenty gallon cask, let it stand
1
į
OR, FRUGAL HOUSEWIFE,
.
97
>
six months before you bottle it, and remember, when
you strain your quinces, to wring them hard in a
coarse cloth.
Blackberry Iine.
LET
your
berries be full ripe when you gather them
for this purpose. Put them into a large vessel either
of wood or stone, with a cock in it, and pour upon
them as much boiling water as will cover them. As
soon as the heat will permit you to put your hand into
the vessel, bruise them well till all the berries are
broken. Then let them stand covered till the berries
begin to rise towards the top, which they will do in
three or four days. Then draw off the clear into ano.
.
ther vessel, and add to every ten quarts of this liquor
one pound of sugar. Stir it well in, and let it stand
to work a week or ten days, in another vessel like the
first. Then draw it off at the cock through a jelly-
bag into a large vessel. Take four ounces of isinglass,
and lay it to steep twelve hours in a pint of white wine.
The next morning, boil it upon a slow fire till it is all
dissolved. Then take a gallon of your blackberry
juice, put in the dissolved isinglass, give them a boil
together, and pour all into the vessel. Let it stand a
few days to purge and settle, then draw it off, and
keep it in a cool place.
Turnip Winę.
TAKE what quantity of turnips you
think
proper,
pare and slice them, put them into a cyder press, and
squeeze out all the juice. To every gallon of juice
put three pounds of lump sugar, put both into a vessel
just large enough to hold them, and add to every gal-
lon of juice half a pint of brandy. Lay something over
the, bung for a week; and when you are sure it has
done working, bung it down close. Let it stand three
months, then draw it off into another vessel, and when
it is fine, put it into botiles.
Birch Wine.
THIS wine must be made at the time of the year
when the liquor from the birch trees can be best pro-
N
98
YOUNG WOMAN'S COMPANION;
cured. This is in the beginning of March, when the
sap is rising, and before the leaves shoot out ; for
when the sap is come forward, and the leaves appear,
the juice by being long digested in the bark, grows
thick and coloured, which before was thin and clear.
The method of procuring the juice is, by boring holes
in the body of the tree, and putting in fossets, which
are usually made of the branches of elder, the pith
being taken out. You may, without hurting the tree,
if it is large, tap it in several places, four or five at at
time, and by that means save, from a good many trees,
several gallons every day. If you do not get enough
in one day, the botiles in which it drops must be
corked close, and rosined or waxed; however, make
use of it as soon as you can. Take the sap and boil it
as long as any scum will rise, skimming it all the
time. To every gallon of liquor put four pounds of
good sugar, and the thin peel of a lemon. Then boil
it half an hour, and keep skimming it well. Pour it
into a clean tub, and when it is almost cold, set it to
work with yeast spread upon a toast. Let it stand five
or six days, stirring it often. Then take a cask just
large enough to hold all the liquor, fire a large match
dipped in brimstone, and throw it into the cask ; stop
: ;
it close till the match is extinguished, then tun your
wine, and lay the bæng on lightly till you find it has
done working. Stop it close, and, after three months,
bottle it off.
Rose IV ine.
PUT into a well glazed earthen vessel three gallons
of rose-water drawn with a cold still. Put into it a
sufficient quantity of rose leaves, cover it close, and
set it for an hour in a kettle or copper of hot water,
to take out the whole strength and flavour of the roses.
When it is cold, press the rose leaves hard in the li-
quor, and steep fresh ones on it, repeating it till the
liquor has got the full strength of the roses.
gallon of liquor put three pounds of loaf sugar, and
stir it well, that it may melt and disperse in every
To every
OR, FRUGAL HOUSEWIFE.
99
a
part. Then put it into a cask, or other convenient
vessel, to ferment, and throw into it a piece of bread
toasted hard and covered with yeast. Let it stand a
month, when it will be ripe, and have all the fine
flavour and scent of the roses. If you add some wine,
and spices, it will be a considerable improvement. By
the same mode of infusion, wines may be made from
any other flowers that have an odoriferous scent, and
grateful flavour,
Ginger Wine.
PUT seven pounds of Lisbon sugar into four gallons
of spring water, boil them a quarter of an hour, and
keep skimming it all the time. When the liquor is
cold, squeeze in the juice of two lemons, and then boil
the peels, with two ounces of ginger, in three pints
of water, for an hour. When it is cold, put it all to-
gether into a barrel, with two spoonfuls of yeast, a
quarter of an ounce of isinglass beat very thin, and two
pounds of jar raisins. Then close it up, let it stand
seven weeks, and then bottle it off.
Another Way.
TAKE seven gallons of water, twelve pounds of
sugar,
half a pound of white ginger, bruised, and the
whites of four eggs well beaten; put them into the
water, and set it on the fire; when it boils skim it
well, and after it has boiled a quarter of an hour, take
it off: when cold, put it into an open vessel, and take
seven lemons, pare them and squeeze in the juice,
adding also the rinds; then put to it a gill of ale yeast,
and let it work for twenty-four hours, afterwards draw
it off, and put it into a clean cask, and in a fortnight,
if fine, you may bottle.
Balm Wine.
BOIL forty pounds of sugar in nine gallons of water ,
for two hours, skim ir well, and put it into a tub to
cool. Take two pounds and a half of the tops of balm,
bruise them, and put them into a barrel, with a little
new yeast; and when the liquor is cold, pour it on the
>
100
YOUNG WOMAN'S COMPANION;
balm. Mix it well together, and let it stand twenty-
fourfhours, stirring it frequently during the time. Then
close it up, and let it stand six weeks, at the expiration
of which rack it off, and put a lump of sugar into
every bottle. Cork it well, and it will be better the
second year than the first.
Mead Wine.
THERE ar different kinds of this wine; but those
generally made are two; namely, sack-mead, and
cowslip-mead. Sack-mead is made thus: To every
gallon of water put four pounds of honey, and boil it
three quarters of an hour, iaking care properly to skim
it. To each gallon add half an ounce of hops, then
boil it half an hour, and let it stand till the next day.
Then put it into your cask, and to thirteen gallons of
the liquor add a quart of brandy or sack. Let it be
tightly closed till the fermentation is over, and then
stop it up very close. If you make as much as fills a
large cask, you must not bottle it off till it has stood a
year.
To make cowslip-mead you must proceed thus :
Put thirty pounds of honey into fifteen gallons of
water, and boil it till one gallon is wasted : skim it,
take it off the fire, and have ready sixteen lemons cut
in halves. Take a gallon of the liquor, and put it to the
lemons. Pour the rest of the liquor into a tub, with
seven pecks of cowslips, and let them stand all night :
then put in the liquor with the lemons, eight spoonfuls
of new yeast, and a handful of sweetbriar; stir all well
together, and let it work three or four days. Then
strain it, pour it into your cask, let it stand six months,
and then bottle it off for use.
• The following receipt, we have been favoured with
from a lady in the country, which we give in her
own words.
“ To one hundred and twenty gallons of pure wa-
" ter, the softer the better, I put fifteen gallons of cla-
“ rified honey. When the honey is well mixed with
" the water, I fill my copper, the same as I use for
OR, FRUGAL HOUSEWIFE.
101
“ brewing, which only holds sixty gallons, and boil
"it till it is reduced about a fourth part. I then draw
se it off, and boil the remainder of the liquor in the
same manner. When this last is about one fourth part
“ wasted, I fill up the copper with some of that which
“ was first boiled, and continue boiling it and filling
" it up, till the copper contains the whole of the li-
quor, by which time it will of course be half eva-
porated. I must observe, that in boiling, I never
“ take off the scum, but on the contrary, have it well
“ mixed with the liquor, whilst boiling, by means of a
jet. When this is done, I draw it off into under-
“ backs, by a cock at the bottom of the copper, in
" which I let it remain till, it is only as warm as new
“ milk.- At this time I tun it up, and suffer it to fer-
" ment in the vessel, where it will form a thick head.
“ As soon as it is done working, I stop it down very
,
« close, in order to keep the air from it as much as
possible. I keep this, as well as my mead, in a
or cellar or vault I have for the purpose, being very
“ deep and cool, and the door shut so close, as to
“ keep out, in a manner, all the outward air ; so that
“ the liquor is always in the same temperature, being
“ not at all affected by the change of weather. To
“ this I attribute, in a great measure, the goodness of
my mead.-Another proportion I have of making
“ mead, is to allow eighty pounds of purified honey
“ to one hundred and twenty gallons of soft water,
“ which I manage in the making in all respects, like
“ the before-mentioned, and it proves very pleasant,
good light drinking, and is, by many, preferred to
« the other, which is much richer, and has a fuller
“ flavour ; but at the same time it is more inebriating,
“ and apt to make the head ach, if drank in too large
“ quantities.-I imagine therefore, upon the whole,
“the last to be the proportion that makes the whole-
« somest liquor for common drink, the other being
s rather, when properly preserved, a rich cordial,
" something like fine old Malaga, which, when in per-
“ fection, is justly esteemed the best of the Spanish
-
102
YOUNG WOMAN'S COMPANION;
6 wines. I choose, in general, to have the liquor pure
66
“ and genuine, though many like it best when it has
“ an aromatic flavour, and for this purpose they mix
“ elder, rosemary, and marjoram flowers with it; and
« also use cinnamon, cloves, ginger, and cardamums,
« in various proportions, according to their taste ; but
“I do not approve of this last practice at all, as green
“ herbs are apt to make mead drink flat ; and too many
“ cloves, besides being very predominant in the taste,
" make it of too high a colour. I never bottle nry
" mead before it is half a year old, and when I do,
“ I take care to have it well corked, and keep it in the
“ same vault wherein it stood whilst in the cask.'
Laragossa Wine, or English Sack.
TO every quart of water put a sprig of rue, and to
every gallon put a handful of fennel root. Boil these
half an hour, then strain it, and to every gallon of li-
quor put three pounds of honey. Boil it two hours,
and skim it well. When it is cold pour it off, and
turn it into a cask or vessel that will just hold it. Keep
it twelve months, and then bottle it off.
English Fig Wine.
MAKE choice of the largest blue figs you can get,
gather them when pretty ripe, and steep them in white
wine. Cut some slits in them that they may swell and
gather in the substance of the wine.' Then slice some
other figs, and let them simmer over a fire in clear
water till they are reduced to a kind of pulp. Then
strain out the water, pressing the pulp hard, and pour
it as hot as possible on the figs that are imbrued in the
wine. Let the quantities be nearly equal, but the
water somewhat more than the wine and figs. Let
them stand twenty-four hours, then mash them well
together, and draw off what will run without squeez-
ing. Then press the rest, and if it is not sweet enough,
add a sufficient quantity of sugar to make it so. Let
jt ferment, and add a little honey and sugar candy to
it; then fine it with whites of eggs and a little isinglass,
and draw it off for use.
a
OR, FRUGAL HOUSEWIFE,
103
Raspberry Brandy.
Mix a pint of water with two quarts of brandy, and
put them into a pitcher large enough to hold them,
with four pines of raspberries. Put in half a pound of
loaf sugar, and let it remain for a week close covered.
Then take a piece of flannel, with a piece of holland,
over it, and let it run through by degrees. In about a
week it will be perfectly fine, when you may rack it
off; but be careful the bottles are well corked.
Orange Brandy.
PUT into three quarts of brandy, the chips of
eighteen Seville oranges, and let them steep a forinight
in a stone bottle close stopped. Boil two quarts of
spring water, with a pound and a half of the finest
sugar, near an hour, very gently. Clarify the water and
sugar with the white of an egg, then strain it through
a jelly bag, and boil it near half away. When it is
cold, strain the brandy into the syrup.
Lemon Brandy.
MIX five quarts of water with one gallon of brandy;
then take two dozen of lemons, two pounds of the best
sugar, and three pints of milk. Pare the lemons very
thin, and lay the peel to steep in the brandy twelve
hours. Squeeze the lemons upon the sugar, then put
the water to it, and mix all the ingredients together.
Let it stand twenty-four hours, and then strain it.
Black Cherry Brandy.
STONE eight pounds of black cherries, and put on
them a gallon of the best brandy. Bruise the stones
in a mortar, and then put them into your brandy. Cover
them up close, and let them stand a month or six
weeks. Then pour it clear from the sediments, and
bottle it.-Morello cherries managed in this manner,
make a fine rich cordial.
104
YOUNG WOMAN'S COMPANION ;
CHAP. X.
CORDIAL WATERS.
IN the process of making these articles, several things
are necessary to be observed, in order to bring
them to their proper state of perfection. If your still
is an alembic, you must fill the top with cold water
when you set it on, and close the bottom with a little
stiff paste made of flour and water. If you use a hot
still, when you put on the top, dip a cloth in white
lead and oil, and lay it close over the ends, and a
coarse cloth well soaked in water on the top; and when
it becomes dry from the heat of the fire, wet it, and
lay it on again. It will require but little fire, but what
there is must be as clear as possible. All simple waters
must stand two or three days before they are bottled
off, that the fiery taste, which they will naturally re-
ceive from the still, may be fully extracted.
Rose Water
GATHER your roses when they are dry and full
blown, pick off the leaves, and to every peck put a
quart of water. Then put them into a cold still, and
make a slow fire under it; for the more gradually it is
distilled, the better it will be. Then bottle it, and in
two or three days you may cork it up for use.
Lavender Water.
TO every pound of lavender neps put a quart of
water. Put them into a cold still, and make a slow
fire under it. Distil it off very slowly, and put it
into a pot till you have distilled all your water. Then
clean your still well out, put your lavender water into
it, and distil it off slowly as before. Then put it
into bottles, cork them quite close, and set them by
for use.
1
OR, FRUGAL HOUSEWIFE.
105
Peppermint Water.
GATHER your peppermint when it is full grown,
and before it seeds. Cut it into short lengths, put it
into your still, and cover it with water.
Make a good
fire under, and when it is near boiling, and the still
begins to drop, if you find your fire too hot, draw a
little away, that the liquor may not boil over. The
slower your still drops, the clearer and stronger will be
the water ; but at the same time you must not let it
get too weak. The next morning bottle it off, and
after it has stood two or three days, to take off the
fiery taste of the still, cork it well, and it will preserve
its strength a considerable time.
Penny-Royal Water.
AT the time you gather your penny-royal let it be
full grown, but not so far advanced as to be in
blossom. Fill your cold still with it, and put it half
full of water. Make a moderate fire under it, and
distil it off cold. Then put it into bottles, and after
two or three days, cork it
up
for
Cordial Water.
TAKE of wormwood, horehound, feverfew, and
lavender-cotton, each three handfuls; of rice, pepper-
mint, and Seville orange peel, each one handful. Mix
them well together, and steep them all night in red
wine, or the bottoms of strong beer. Then distil
them pretty quick in a hot still, and it will be a fine
cordial to take as bitters.
Angelica Water.
WASH and cut a quantity of the leaves of angelica
and then lay them on a table to dry. When they are
quite dry, throw then into an earthen pot, and put
to them four quarts of strong wine lees. “Let it infuse
twenty-four hours, stirring it twice in the time. Then
put it into a warm still, or an alembic, and draw it off.
Cover your bottles with paper, prick holes in it, and
let it stand two or three days. Then mix all together,
use.
4
0
106
YOUNG WOMAN'S COMPANION;
sweeten it, and when it is settled, bottle it up, cork
it close, and set it by for use.
Cordial Poppy Water.
PUT a peck of poppies into a proper vessel with
two gallons of good brandy, let it stand forty-eight
hours, and then strain off the liquor Stone a pound
of raisins of the sun, and take an ounce of coriander
seed, an ounce of sweet fennel seeds, and an ounce of
liquorice sliced. Bruise them all together, and put
them into the brandy, with a pound of good powder
sugar. Let it stand two months: stirring it every day;
then strain it off, and bottle it for use.
Surfeit Water.
TAKE scurvy-grass, brook-lime, water-cresses,
Roman wormwood, rue, mint, balm, sage, and chives,
of each one handful; poppies, if fresh, half a peck;
but if they are dry, only half that quantity; cochineal
and saffron, six-penny worth of each: aniseeds, cara-
way seeds, coriander-seeds, and cardamum-seeds, of
each an ounce; two ounces of scraped liquorice, a
pound of split figs, the same quantity of raisins of the
sun, stoned, an ounce of juniper berries, bruised, an
ounce of beaten nutmeg, an ounce of mace, bruised,
and the same of sweet fennel seeds also bruised ; a few
flowers of rosemary, marigold and sage. Put all these
into a large stone jar, and pour on them three gallons
of French brandy. Cover it close, and let it stand
near the fire for three weeks. Stir it three times a
week, and at the expiration of that time strain it off.
Bottle your liquor, and pour on the ingredients a quart
more of French brandy. Let it stand a week, stirring
it once a day; then distil it in a cold still, and you will
have a fine white surfeit-water. Bottle it close, and it
will retain its virtues a considerable time.
Orange or Lemon Water.
PUT three gallons of brandy and two quarts of sack
10 the outer rinds of an hundred oranges, or lemons.
Let them steep in it one night, and the next day distil
OR, FRUGAL HOUSEWIFE.C. 107
*
them in a cold still. A gallon, with the proportion
of peels, will be sufficient for one still, and from that
you may draw off more than three quarts. Draw it
off till you find it begins to taste sour. Sweeten to.
your palate with double-refined sugar, and mix the
three first runnings together. If it is lemon-water,
pertume it with two grains of ambergris and one of
musk. Grind them fine, tie them in a rag and let it
hang five or six days in each bottle; or you may put
with them three or four drops of tincture of ambergris.
Cork your bottles close, and it will keep good a consi-
derable time.
Fever Water.
TAKE six ounces of Virginia snake root, four
ounces of cardus seeds and marigold flowers, and
twenty green walnuts ; cardus-water and poppy-wa-
ter, two quarts of each, and two ounces of hartshorn.
Slice the walnuts, and steep all in the waters a fort-
night. Then add to it an ounce of treacle, and distil
the whole in an alembic well closed in the manner de-
scribed in the introduction to this chapter.
Aqua Mirabilis.
TAKE cubebs, cardamums, galingal, cloves, mace,
nutmegs, and cinnamon, of each two drachms, and
bruise them small. Then take a pint of the juice of
celandine, half a pint of the juice of spearmint, and
the same quantity of the juice of balm, flowers of me-
lilot, cowslip, rosemary, borrage, bugloss and ma-
rigolds, of each three drachms; seeds of fennel, co-.
riander and caraway, of each two drachms; two
;
quarts of the best sack, and a quart of white wine :
brandy, the strongest angelica water, and rose-water,
of each a pint. Bruise the spices and seeds, and steep
them, with the herbs and flowers, in the juices, wa.
ters, sack, white wine, and brandy, all night. In the
morning distil it in a common still pasted up, and from
this quantity you may draw off a gallon at least.
Sweeten it to your taste with sugar candy, then bottle
up, and keep it in a cool place.
,
it
108 YOUNG WOMAN'S COMPANION;
a
mons.
Black Cherry Water.
TAKE six pounds of black cherries, bruise them
well, and put to them the tops of rosemary, sweet
marjoram, spearmint, angelica, balm, and marigold
flowers, of each a handful; dried violets an ounce ;
aniseeds, and sweet fennel seeds, of each half an
ounce bruised. Cut the herbs small, mix all together,
and distil them off in a cold still.
Treacle Water.
TAKE four pounds of the juice of green walnuts;
rue, carduus, marigold, and balm, of each three
pounds; roots of butter-bur half a pound ; roots of
burdock, one pound; angelica and master-wort, of
each half a pound ; leaves of scordium, six handfuls;
Venice treacle and mithridates, of each half a pound;
old Canary wine, two pounds; white wine vinegar,
six pounds, and the same quantity of the juice of le-
Distil all these together in an alembic.
Stag's Heart Water.
TAKE four handfuls of balm, and a handful of
sweet marjoram; rosemary flowers, clove-gilliflowers
dried, rose-buds dried, and borrage flowers, of each
an ounce, marigold flowers half an ounce, lemon-peel
two ounces, mace and cardamum thirty grains of each;
cinnamon sixty grains ; yellow and white sanders,
of each a quarter of an ounce; shavings of hartshorn an
ounce, and the peels of nine oranges. Cut them very
small, and pour upon them two quarts of the best
Rhenish or the best white wine. Stop it very close,
and let it infuse nine or ten days in a cellar of cool
place. Take a stag's heart, and cut off the fat, cut
very small, and pour on it as much Rhenish, or white
wine, as will cover it. Let it stand all night covered
in a cool place, and the next day add to it the before-
mentioned ingredients, mixing the whole well toge,
ther, and adding a pint of the best rose-water, and a
pint of the juice of celandine. Put the whole into a
glass still, and raise it well, in order to keep in the
steam both of the still and receiver. When it is
OR, FRUGAL HOUSEWIFE.
109
drawn off, put it into bottles, cork them well, set them
in a cool place, and the water will keep good a con-
siderable time.
CHAP. XI
THE ART OF BREWING.
To complete the housekeeper's knowledge in all
domestic concerns, it is essentially necessary she
should be properly acquainted with the method of
brewing mali liquors, more especially should she be
principal provider for a numerous family. This busi-
ness will therefore form the subject of the present
chapter, and the made to be pursued throughout the
whole process we shall endeavour to lay down in so
clear, concise, and intelligent a manner, as may
easily guide the unacquainted, and, perhaps, in some
deg-ee, be materially beneficial to those already in-
formed.
SECT.
I.
The Principles on which a Copper should be built for.
Brewing
THERE are several things that demand peculiar
notice previous to the actual process of brewing malt
liquors, and those are with respect to the various im-
plements necessary to effect and facilitate a proper
execution of so important a business.
The first thing that presents itself among these is the
copper, the proper position of which, and the manner
of is being set, are matters that require very attentive
consideration. The most beneficial mode to be adopted
is this:Divide the heat of the fire by a stop; and if
the door and draught be in a direct line, the stop must
be erected from the middle of each outline of the
grating, and parallel with the centre sides of the
110
YOUNG WOMAN'S COMPANION;
copper; by which method the mid tle of the fire will
be directly under the bottom of the copper. The stop
is composed of a thin wall in the centre of the right
and left sides of the copper, which is to ascend half
the height of it. On the top must be left a ca ity,
from four to six inches, for a draught for that halt part
of the fire which is next the door of the copper; and
then the building must close all round to the finishing
at the top. By this method the heat will communicate
from the outward part of the fire round the out.
ward half of your copper, through the cavity, as will
the farthest part of the flue, which also contracts a
conjunction of the whole, and causes the flame to
glide gently and equally round the bottom of the
copper.
The advantages derived from your copper being set
in this manner are very great, nor is the saving of fuel
the least object of consideration among them. It has
a material pre-eminence over wheel draughts; for
with them, if there is not particular attendance given to
the hops, by stirring them down, they are apt to stick
to the sides, and scorch, which will deprive the liquor
of having its sweet and proper flavour. By the before
mentioned method the copper will last many years
more than it will by the wheel-draught; for that
draws with so much violence, that should your liquor
be beneath the communication of the fire, your cop-
per will thereby be liable to injury; whereas, by
the other method, you may boil half a copper full
without fear of
any
bad
consequence.
SECT.
11.
On the proper Management of Vessels for Brewing,
and the Necessity of keeping them in due Order.
ON the preceding day that you intend to brew,
make a strict examination into all your vessels, that
they are thorougly clean, and in a proper state for
use. They should never be converted to any other
OR, FRUGAL HOUSEWIFE.
111
!
purpose, except for the use of making wines; and,
even in that case, after done with, should be properly
cleansed, and kep! in a place free from dirt. Let your
cask be well cleaned with boiling water ; and if the
'
bung hole is large enough, scrub them well with a
small birch-broom, or brush. If you find them bad
and a very 'musty scent comes from them, take out
the heads, and let them be scrubbed clean with a
hand brush, ans, and fuller's-earth. When you have
done this, put on the head again, and scald it well,
then throw in a piece of unslacked lime, and stop the
bung close. When they have stood some time, rince
them well with cold water, and they will be properly
prepared for use.
The greatest attention must likewise be paid to the
care of your coolers, which are implements of very
material consequence ; for, if they are not properly
kept in order, your iquor, from a secret and unac-
countable cause, abstracts a nauseousness that will en-
tirely destroy it. This often proceeds from wet having
been infused in the wood, as it is sometimes apt to
lodge in the crevices of old coolers, and even infect
them to such a degree, that it will not depart, though
many washings and scaldings are applied." One cause
incidental to this evil is, suffering women to wash in a
brewhouse, which ought, by no means, to be per-
mitted, where any other convenience can be had
for nothing can be more hurtful than the remnants of
dirty soap suds left in vessels calculated only for the
purpose of brewing.
When you prepare the coolers, be careful never to
let the water stand too long in them, as it will soak in,
and soon turn putrid, when the stench will enter the
wood, and render them almost incurable. To prevent
such consequence, as well as to answer good pur-
poses, it has been recommended, where fixed brew-
houses are intended, that all coolers should be leaded.
It must be admitted, in the first place, that such are
exceeding cleanly; and secondly, that it expedites
the cooling of part of your liquor worts, which is very
3
112
YOUNG WOMAN'S COMPANION;
'a
necessary to forward it for working, as well as after-
wards for cooling the whole ; for evaporation causes
considerably more waste than proper boiling. It is
also indispensibly necessary that your coolers be well
scoured with cold water two or three times, cold wa.
ter being more proper than hot to effect a perfect
cleansing, especially if they are in a bad condition,
from the undiscovered fifth that may be in the crevices.
The application of warm water will drive the in-
fection farther; so that if your liquor be let into the
coolers, and any remains in the crevices, the heat will
collect the foulness, and render the whole both disa-
gieeable and unwholesome.
The mash-tub, in particular must be kept perfectly
clean; nor mustache grains be left in the tub any longer
than the day after brewing, lest it should sour the tub;
for if there is a sour scent in the brewhouse before
your beer is tunned, it will be apt to infect your liquor
and worts.-From such inconveniences, the necessity
of cleanliness in utensils for brewing is sufficiently
obvious.
-
SECT.
III.
Directions for the Management of the Mash-tub,
Penstaff, &c.
a.
TO render your mash-tub more perfect and lasting,
you should have a circular piece of brass or copper to
inlay and line the hole where the penstaff enters, to
let the wort run off into the underback. The penstaff
should also be strongly ferrilled with the same metal,
and both well and taperly finished, so that you can
place it properly. By this method you have it run
Bv
from the fineness of a thread to the fulness of an inch
tube, &c. first dressing your musk-basket with straw,
fern, or small bushy furze without stems, six or eight
inches in from the bottom of your basket, and set
quite perpendicularly over the whole with the pena
staff, through the centre of the basket, and the middle
a
OR, FRIGAL HOTTSEWIFE.
113
When you
of the furze or fern, and fastened to the hole of the
tub. To steady it properly, you must have a piece of
iron let into a staple fastened to the tub, at the nearest
part opposite the basket, and to reach nearly to it,
and from that piece another, added on a jointed swivel,
or any other contrivance, so as to be at liberty to let
round the basket like a dog's collar, and to enter into
the staple formed in the same to pin it fast, and by
adding a half circular turn in the collar, in which you
have room to drive in a wedge, which will keep it
safe down to the bottom, when there can be no dan-
ger of its being disturbed by stirring the mash, which
will otherwise sometimes be the case.
let go, you will raise the penstaff to your own de-
gree of running, and then fasten the staff, by the
help of two wedges tightened between the staff and
the basket.
In
process
of time the copper-work, like every thing
else, will become defective, and when this is the case,
you may repair the imperfection by the following
simple method. Work the penstaff in the brass socket
with emery and water, or oil, which will make it
perhaps more perfect than when new. The like me-
ihod is sometimes taken even with cocks just pur-
chased, in order to prevent their decaying so soon as
they otherwise would.
A very material addition may be made to the con-
venience of the underbacks, by having a piece of
copper to line the hole in the bottom, which may be
stopped with a cloth put singly round a large cock :
and when it is fastened down for the wort to run, it
will be necessary to put a large weight on the cock,
which will prevent its flying up by the heat. When
the liquor is pumped clean out of the back, the cloth
round the cock will enable you to take out the cock
with ease; and there should be a drain below the
underback to carry off the water, which will enable
you to wash it perfectly clean with very little trouble.
This drain should be made with a clear descent, so as
no damp may remain under the back.
ne back. With the con-
5
P
114
YOUNG WOMAN'S COMPANION;
veyance of water running into your copper, you may
be enabled to work that water in a double quantity,
your underback being Glled by the means of letting it
in at your leisure, out of your copper, through a shoot
to the mash-tub, and so to the underback. Thus you
will have a reserve against the time you wish to fill
your copper, which may be completed in a few mi.
nutes, by pumping while the under coek is running.
--Thus much for the principal utensils in brewing,
which we again recommend to be always kept in a
perfect state of cleanliness.
SECT. IV.
Of the proper Time of Brewing.
THE month of March is generally considered as
one of the principal seasons for brewing malt liquor
for long keeping; and the reason is, because the air
at that time of the year is, in general, temperate, and
contributes to the good working or fermentation of
the liquor, which principally promotes its preservation
and good keeping. Very cold, as well as very hot
weather, prevents the free fermention or working of
liquors; so that, if you brew in very cold weather,
unless you use some means to warm the celler while
new drink is working, it will never clear itself in the
manner you would wish, and the same misfortune will
arise if, in very hot weather, the cellar is not put into
a temperate state; the consequence of all which will
be, that such drink will be muddy and sour, and,
perhaps in such a degree, as to be past recovery. Such
accidents often happen, even in the proper season for
brewing, and that owing to the badness of the cellar;
for when they are dug in springy grounds; or are sub-
ject to damps in the winter, the liquor will chill, and
become vapid or flat. When cellars are of this nature,
it is advisable to make your brewings in March, rather
than in October; for you may keep your cellars tem- .
perate in summer, but cannot warm them in winter.
Thus your beer brewed in March will have due time
: OR, (FRUGAL HOUSEWIFE.
115
to settle and adjust itself before the cold can do it any
material injury
All cellars for keeping liquor should be formed in
such a manner, that no external air can get into them;
for the variation of the air abroad, were there free ad-
mission of it into the cellars, would cause as many
alterations in the liquors, and would thereby keep
them in so unsettled a state, as to render them unfit
for drinking. A constant temperate air digests and
softens malt liquors, so that they taste quite soft and
smooth to the palate ; but in cellars, which are un-
equal, by letting in heats and colds, the liquor will
be apt to sustain very material injury.
SECT.
V."
On the Quality of Water proper for Brewing.
IT has evidently appeared, from repeated experi-
ence, that the water best in quality for brewing is
river water, such as is soft, and has received those
benefits which naturally arise from the air and sun ;
for this easily penetrates into the grain, and extracts
its virtues. On the contrary, hard waters astringe and
bind the power of the malt, so that its virtue is not
freely communicated to the liquor. There are some,
who hold it as a mixim, that all water that will mix
with soap is fit for brewing, which is the case with
most river water; and it has been frequently expe-
rienced, that when the same quantity of malt has been
used to a barrel of river water, as to a barrel of spring
water, the brewing from the former has excelled the
other in strength above five degrees in twelve months
keep. It is likewise to be observed, that the malt
was not only the same in quantity for one barrel as for
the other, but was the same in quality, having been all
measured from the same heap. The hops were also
the same, both in quality and quantity, and the time of
boiling equal in each. They were worked in the same
manner, and tunned and kept in the same cellar. This
is the most demonstrable and undeniable proof that
116
YOUNG WOMAN'S COMPANION;
the difference took place from the difference of the
quality of the water.
Various experiments have been tried, by gentlemen
in different counties, to ascertain the truth of this very
essential difference in malt liquors, arising from the
quality of the water; but, after all, they have been
left in a state of perplexity.
One circumstance has greatly puzzled the ablest
brewers, and that is, when several gentlemen in the
same town have employed the same brewer, have had
the same malt, the same hops, and the same water,
and brewed in the same month, and broached their
drink at the same time, yet one has had beer exceed.
ing fine, strong, and well tasted, while the others
have had hardly any worth drinking. In order to ac-
count for this very singular difference, three reasons
may be advanced. First, it might arise from the dif-
ference of weather, which might happen at the several
brewings in this month, and make an alteration in
the working of the liquors. Secondly, the yeast, or
barm, might be of different sorts, or in different states,
wherewith these liquors were worked ; and, Thirdly,
the cellars might not be equally adapted for the pur-
pose. The goodness of such drink as is brewed for
keeping, in a great measure, depends on ihe proper
form and temperature of the cellars in which it is
placed.
Beer made at Dorchester, which, in general, iş
greatly adınired, is, for the most part, brewed with
chalky-water, which is to be had in most parts of that
county; and as the soil is generally chalk, the cellars,
being dug in that dry soil
, contribute to the good
keeping of their drink, it being of a close texture, and
of a drying quality, so as to dissipate damps ; for it has
been found by experience, thạt damp cellars are in.
jurious to the keeping of liquor, as well as injurious to
the casks.
Water that is naturally of a hard quality may be, in
some degree, softened by exposing it to the air and
sun, and putting into it some pieces of soft chalk to
a
3
117
OR, PRUGAL HOUSEWIFE,
infuse; or, when the water is set to boil, in order
to be poured on the malt, put into it a quantity of bran,
which will take off some part of its sharpness, and
make it better extract the virtues of the malt.
SECT.
VI.
7
Of the Quality of the Malt and Hops most proper to
be chosen for Brewing, with some necessary Obser-
vations on the Management of each.
THERE are two sorts of malt, the general distinc-
tion between which is, that the one is high, and the
other low dried. The former of these when brewed,
produces a liquor of a deep brown colour; and the
other, which is the low dried, will produce a liquor
of a pale colour. The first is dried in such a manner
as rather to be scorched than dried, and is much less
wholesome than the pale malt. It has likewise been
found by experience, that brown malt, although it
may be well brewed, will sooner turn sharp than the
pale, from whence, among other reasons, the latter
is entitled to pre-eminence.
We have farther proofs of this distinction from va-
rious people, but particularly one :-A gentleman,
who has made the Art of Brewing his study for many
years, and who gives his opinion and knowledge in
words to this purpose: he says, brown malt makes
the best drink when it is brewed with a coarse river
water, such as that of the Thames about London :
and that 'likewise being brewed with such water it
makes very good ale ; but that it will not keep above
six months without turning stale, even though he al-
lows fourteen bushels to the hogshead. He adds, that
he has tried the high-dried malt to brew beer with for
keeping, and hopped it accordingly; and yet he could
never brew it so as to drink soft and mellow like that
brewed with pale malt. There is, he says, an acid
quality in the high dried malt, which occasions those
who drink it to be greatly troubled with that disorder
called the heart-burn,
118 YOUNG WOMAN'S COMPANION ;
What we have here said with respect to malt refers
only to that made of barley, for wheat malt, pea malt,
or high coloured liquor; will keep some years, and
drink soft and smooth, but they are very subject to
have the flavour of mum.
Malt high-dried should not be used in brewing till
it has been ground ten days or a fortnight, as it will
then yield much stronger drink than from the same
quantity ground but a short time before it is used. On
the contrary, pale malt, which has not recieved much
of the fire, inust not remain ground above a week be-
fore it is used.
With respect to hops, the newest are by far the best.
They will, indeed, remain very good for two years,
but after that they begin to decay, and lose their fla-
vour, unless great quantities are kept together, in which
case they will keep good much longer than in small
quantities. In order the better to preserve them, they
should be kept in a very dry place, contrary to the
prac ice of those who deal in them, who making self-
interest their first consideration, keep them as damp
as they can, to increase their weight.
It will happen, in the course of time, that hops will
grow stale, decayed, and lose their natural bitterness';
and sprinkling them with loved, by unbagging them,
From what has been said, it is evident, that every
one of the particulars mentioned should be judiciously
chosen before you commence brewing, otherwise you
will sustain a loss, which will be aggravated by your
labours being in vain. It is likewise to be observed,
,
that she yeast or barm, with which you work your
liquor, must be well considered; for otherwise, even
by that alone, a good brewing may be totally de-
stroyed. Be always particularly careful that you are
provided with every necessary article previous to your
commencing the business of brewing, for if the wort
waits for any thing that should be immediately at hand,
it will be attended with very bad consequences.
OR, FRUGAL HOUSEWIFE.
119
SECT.
vit,
/
The Process, or Practical Part of Brewing.
HAVING, in the preceding sections, fully ex-
plained the necessary precautions to be taken previous
to the commencement of this very important business,
we shall now proceed to give a concise detail of every
thing that is necessary to be observed and attended to
in the regular process of it, from the malt being first
malted, to the liquor being tunned off for the cellar.
Your utensils being all properly cleansed, and
scalded, your malt ground, your water in the copper
boiling, and your penstaff well set. you must then
proceed to mash, by putting a sufficient quantity of
boiling water into your tub, in which it must stand
until the greater part of the steam is gone off, or till
you can see your own shadow in it. It will be then
necessary, that one person should pour the malt gently
in, while another is carefully stirring it; for it is equal
ły essential that the same care should be observed when
the mash is thin as when thick. This being effectually
done, and having a sufficient reserve of malt to cover
the mash, to prevent evaporation, you may cover yout
tub with sacks, &c. and leave your malt three hours
to steep, which will be a proper time for the extraco
tion of its virtues.
Before you let the mash run, be careful to be pre-
pared with a pail to catch the first flush, as that is ge-
nerally thick ish, and another paid to be applied white
you return the first on the mash, and so on for two of
three times, or, at least, till it runs fine.
By this time your copper should be boiling, and a
convenient tub placed close to your mash-tub. Let
into it through your spout half the quantity of boiling
water you mean to use for drawing off your best wort;
after which you must instantly turn the cock to fill up
again, which, with a proper attention to the fire, will
boil in due time. During such time, you must stop
the mash with this hot water out of the convenient tub,
120
YOUNG WOMAN'S COMPANION;
in moderate quantities, every eight or ten minutes till
the whole is consumed; and then let off the remaining
quantity, which will be boiling hot, to the finishing
process for strong beer,
.
Having proceeded thus far, fill your copper, and
let it boil as quick as possible for the second mash,
whether you intend it either for ale or small beer.
Being thus far prepared, let off the remaining quan-
tity of water into your tub, as you did for the strong
beer ; but if you would have small beer besides, you
must act accordingly, by boiling a proper quan-
tity off in due time, and letting it into the tub as
before.
With respect to the quantity of malt, twenty-four
bushels will make two hogsheads of as good strong
beer as any person would wish to drink, as also two
hogsheads of very decent ale. The strong beer made
from this quantity of malt should be kept for two or
three years before it is tapped, and the ale never less
than one.
If your mash is only for one hogshead, it
should be two hours in running off; if for two hogs.
heads, two hours and a half; and for any greater
quantity, three hours.
Particular, attention must be paid to the time of
steeping your mashes. Strong beer must be allowed
three hours: ale, one hour; and, if you draw small
beer after, half an hour. By this mode of proceeding,
your boilings will regularly take place of each other,
which will greatly expedite the business. Be careful,
in the course of mashing, that it is thoroughly stirred
from the bottom, and especially round the muck-
basket ; for being well shaken, will prevent a stage
nation of the whole body of the mash. This last pro-
cess demands peculiar attention, for without it your
beer will certainly be foxed, and, at best, will have a
very disagreable Aavour.
In the preparation for boiling, the greatest care must
be taken to put the hops in with the first wort, or it
will cher, in a few minutes. As soon as the copper
is full enough, make a good fire under: it; but be
4
OR, FRUGAL HOUSEWIFE., 121
careful in filling it to leave room enough for: boiling,
Quick boiling is part of the business that requires very
particular attention. Great caution should likewise
be observed when the liquor begins to swell in waves
in the copper. If you have no attendant, be particu.
larly attentive to its motions; and being provided with
an iroo rod of a proper length, crooked at one end, and
jagged at the other, then with the crook you are ena-
bled to open the furnace, or copper-door, and with the
other end push in the damper, without stirring from
your station; but on the approach of the first swell you
will have sufficient time to proportion your fire as care
should be taken that it is not too fierce. When the
boil is properly got under, you may increase the fire
so that it may boil briskly.
In order to ascertain the proper time the liquor
should boil, you may make use of the following
expedient: Take a clean copper bowl dish, dip out
some of the liquor, and when you discover a working,
and the hops sinking, then conclude it to be suffici.
cntly boiled. Long and slow boiling is not only per
nicious, but it likewise wastes the liquor; for the
slower it boils the slower it drops, and singes to your
copper; whereas quick boiling has a contrary effect.
Essence of malt is extracted by length of boiling, by
which you can make it to the thickness of honey or
treacle. In some parts of Yorkshire they value their
liquor for its great strength, by its affecting the brain
for two or three days after intoxication. This is the
effect of long builing; for in that county they boil
liquor for three hours; and what is still worse, when
it sinks in the copper, from the waste in boiling, they
every now and then add a little fresh wort, which,
without doubt, must produce stagnation, and, conse-
quently, impurities.
When your liquor is properly builed, be sure to tra.
verse a small quantity of it over all the coolers, so as
to get a proper quantity cold immediately to set to
work; but if the airiness of your brewhouse is not suf-
ficient to expedite a quantity soon, you must traverse
copy
;
5
Q
122
YOUNG WOMAN'S COMPANION ;
a
a second quantity over the coolers, and then let it
into shallow tubs Put these into any passage where
There is a thorough draft of air, but where no rain or
wet can get to it. Then let off the quantity of two
baring-tubfuls from ile first, the second and third
coolers, which may soon get cold, to be ready for
a speedy working, and then the remaining part that
is in your copper may be quite let out into the first
cooler. In the mean time mend the fite, and also at-
tend to the hops, to make a clear passage through the
strainer.
Having proceeded thus far, as soon as the liquor is
done running, return to your business of pumping;
but be careful to remember, that, when you have got
four or five pails full, you then return all the hops into
the copper for the ale.
By this time the small quantity of liquor traversed
over your coolers being sufficiently cooled; you must
proceed to set your liquor to work, the manner of
doing which is as follows:
Take four quarts of barm, and divide half of it into
small vessels, such as clean bowls, basons, or mugs,
adding thereto an equal quantity of wort, which should
be almost cold. As soon as it ferments to the top of
the vessel, put it into two pails, and when that works
to the top, put one into a bearing-tub, and the other
into another. When you have half a baring-tub full
a
togeiher, you may put the like quantity to each of
them, and then cover them over, until it comes to a
fine white head. This may be perfectly completed
in three hours, and then put those two quantites into
the working guile. You may now add as much wort
as you have got ready ; for, if the weather is open,
you cannot work it too cold. If you brew in cold
frosty weater, keep the brewhouse warm ; but
never add hot wort to keep the liquor to a blood
heat, that being a bad maxim; for hot wort put
to cold, as well as cold to hot, is so intemperate in
its nature, that it stagnates the proper operation of
the barm.
OR, FRUGAL HOUSEWIFE.
123
Be particularly careful that your barm be not from
foxed beer, that is, beer heated by ill management in
its working; for in that case it is likely to carry with
it the contagion. If your barm be flat, and you can-
not procure that which is new, the method of reco.
vering its working is, by putting to it a pint of warm
sweet wort, of your first letting off, the heat to be
about half the degree of milk-warm : then give the
vessel that contains it a shake, and it will soon gather
strength, and be fit for use.
With respect to the quantity of hops necessary to be
used, remember, that half a pound of good hops is
sufficient for a bushel of malt.
The last, and most simple operation in the business
of brewing is that of tunning, the general methods of
doing which are, either by having it carried into the
cellar on men's shoulder, or coveying it thither
by means of leathern pipes commonly used for that
purpose.
Your casks being perfectly clean, sweet and dry,
and placed on the stand ready to receive the liquor,
first skim off the top barm, then proceed to fill your
casks quite full, and immediately bung and peg them
close.
Bore a hole with a tap-borer near the summit
of the stave, at the same distance from the top, as the
lower tap-hole is from the bottom, for working through
that upper hole, which is a clean and more effectual
method than working it over the cask; for, by the
above method being so closely confined, it soon sets
itself into a convulsive motion of working, and forces
itself fine, provided you attend to the filling of
your
casks five or six times a day. This ought to be care-
fully attended to, for, by too long an omission, it
begins to settle, and being afterwards disturbed, it
raises a sharp fermentation, which produces an in,
cessant working of a sparious froth that may continue
for some weeks, and, after all, give your beer a dis-
agreeable taste.
One material caution necessary to be kept in re-
membrace is this: That however careful you may be
3
124
YOUNG WOMAN'S COMPANION ;
in attending to all the preceding particulars, yet if
your casks are not kept in good order, still the brew-
ing may be spoiled. "New casks are apt to give liquor
a bad taste, if they are not well scalded and seasoned
several days successively before they are used; and
old casks, if they stand any time out of use, are apt
to grow musty.
Having thus gone through the practical part of
brewing, and brought the liquor from the mash-tub to
the cask, we shall now proceed to
SECT.
VIII.
Containing the proper Management of Malt Liquors,
with some necessary Observations on the Whole.
IN order to keep strong beer in a proper state of
preservation, remember, that when once the vessel is
broached, regard must be paid to the time in which it
may be expended; for, if there happens to be a quick
draught for it, then it will last good to the very
bot.
tom; but if there is likely to be but a slow draught,
then do not draw off quite half before you bottle it,
otherwise it will grow flat, dead, or sour.
in proportion to the quantity of liquor which is in
closed in one cask, so will it be a shorter or longer
time in ripening. A véssel, which contains two hogs-
heads of beer, will require twice as much time to
perfect itself as one of a hogshead; for it is found by
experience, that no vessel should be used for strong
beer (which is intended to be kept) less than a hogs-
head, as one of that quantity, if it is fit to draw in a
year, will have body enough to support it for two,
three, or four years, provided it has a sufficient
strength of malt and hops, which is the case with
Dorchester beer.
With respect to the management of small beer, the
first consideration should be to make it tolerably good
in quality, which in various instances will be found
fruly æconomical; för if it is not good, servants, for
whom 'it is 'principally calculated, will be feeble in
OR, FRUGAL HOUSEWIFE.
123
summer time, incapable of strong work, and subject
to various disorders. Besides, when the beer is bad,
å great deal will be thrown away; whereas, on the
contrary, good wholesome drink will be valued, and
consequently taken care of.
It is advisable, there-
fore, where there is good cellaring, to brew a stock
of small beer in March or October, or in boili
months, to be kept, if possible, in hogsheads. The
beer brewed in March should not be tapped till Oe-
tober, nor that brewed in October till the March fok
lowing ; having this regard to the quantity, that a fa-
mily, of the same number of working people, will
drink at least a third more in summer than in winter.
In order to finè beer, some people, who brew with
high-dried barley malt, put a bag, containing about
three pints of wheat, into every hogshead of liquor,
which has had the desired effect, and made the beer
drink soft and mellow. Others again, have put about
three pints of wheat-malt into a hogshead, which has
produced the like effect.
But all malt liquors, however well they may be
brewed, may be spoiled by bad cellaring; be subject
to ferment in the cask, and consequently turn thick
and sour. When this happens, to be the case, the best
way of bringing the liquor to itself is, to open the
bung-hole of the cask for two or three days; and if
that does not stop tire fermentation, then put in about
two or three pounds of oyster shells, washed, dried
well in an oven, and then beaten to a fine powder.
After you have put it in, stir it a little, and it will soon
settle the liquor and make it fine, and take off the
sharp taste. When you find this effected, draw it off
,
into another vessel, and put a small bag of wheat or
wheat-malt into it, in proportion to the size of the
vessel. It sometimes occurs, that such fermentations
will happen in liquor from a change of weather, if it is
in a bad cellar, and will, in a few months, fall fine of
a
itself, and grow mellow.
.
In some country places remote from principal towns,
it is a practice to dip whisks into yeast, then beat it
a
126
YOUNG WOMAN'S COMPANION ;
well, and hang up the whisks, with the yeast in them,
to dry; and if there be no brewing till two months
afterwards, the beating and stirring one of the whisks
in new wort will soon raise a working or fermentation.
It is a rule, that all liquor should be worked well in
the tun, before it is put into the vessel, otherwise it
will not easily grow fine. Some follow the rule of
beating down the yeast pretty often while it is in the
tun, and keep it there working for two or three days,
observing to put it into the vessel, just when the yeast
begins to fall. This liquor is in general very fine,
whereas, on the contrary, that which is put into the
vessel soon after it is brewed will be several months
before it comes to a proper state of perfection.
We have before taken notice of the season of brew-
ing malt.liquor to keep. But it may not be improper
further to observe, that if the cellars are subject to the
heat of the sun, or warm summer air, it will be best
to brew in October, that the liquor may have time to
digest before the warm season comes on ; and if cellars
are subject to damp, and to receive water, the best
time will be to brew in March. Some experienced
brewers always choose to brew with the pale malt in
March, and the brown in October; supposing that
the pale malt, being made with a less degree of fire
than the other, wants the summer sun to ripen it; and
so, on the contrary, the brown, having had a larger
share of the fire to dry it, is more capable of defending
itself against the cold of the winter season.
All that remains further to be said relative to the
management of malt liquor we shall insert in
>
SECT.
IX.
Containing the proper Method of botlling Malt
Liquor.
As a necessary preparation for executing this bu-
siness properly, great attention must be paid to your
bottles, which must first be well cleaned and dried ;
for wet bottles will make the liquor turn mouldy or
OR, FRUGAL HOUSEWIFE,
127
mothery, as it is called; and by wet bottles a great
deal of good beer is frequently spoiled. Though the
bottles may be clean and dry, yet if the corks are not
new and sound, the liquor will be still liable to be
damaged; for if the air can get into the bottles, the
liquor will grow flat, and never rise. Many who
have flattered themselves they know how to be saving,
by using old corks on this occasion, have spoiled as
much liquor as stood them in four or five pounds, only
for want of laying out three or four shillings. If bot-
tles are corked as they should be, it will be difficult to
draw the cork without a screw; and to secure the
drawing of the cork without breaking, the screw
ought to go through the cork, and then the air must
necessarily find a passage where the screw has passed.
If a cork has been once in a bottle, though it has not
been drawn with a screw, yet that cork will turn
musty as soon as exposed to the air, and will commu-
nicate its ill flavour to the bottle in which it is next
put, and spoil the liquor that way. In the choice of
corks, take those that are soft and clear from specks.
You may also observe, in the bottling of liquor, that
the top
and middle of the hogshead are the strongest,
and will sooner rise in the bottles than the bottom.
When you begin to bottle a vessel of any liquor, be
sure not to leave it till all is completed, otherwise it
will have different tastes.
If you find a vessel of liquor begins to grow flat
whilst it is in common draught, bottle it, and into
erery bottle put a piece of loat sugar of about the size
of a walnut which will make it rise and come to it-
self: and, to forward its ripening, you may set some
bottles in hay in a warm place; but straw will not
assist its ripening:
If you should have the opportunity of brewing a
good stock of small beer in March and October, some
of it
may
be botiled at the end of six months, putting
into every bottle a lump of loaf sugar; which, in the
summer, will make it a very pleasant and refreshing
drink. Or if you happen to brew in summer, and are
198 YOUNG WOMAN'S COMPANION;
desirous of brisk small beer, as soon as it has done
working, bottle it as before directed.
Where your cellars happen not to be properly cal-
culated for the preservation of your beer, you may use
the following expedient : Sink holes in the ground,
put into them large oil jars, and fill up the earth close
about the sides. One of the jars will hold about two
dozen bottles, and will keep the liquor in proper
order; but care must be taken that the tops of the jars
are kept close covered. In winter time, when the
weather is frosty, shut up all the lights or windows of
your cellars, and cover them up with horse-dung,
which will keep your beer, in a very proper and ten-
perate state.
We shall close this section and chapter with that
information, which, it properly attended to, may
if
be found, at times, of the highest convenience and
utility.
To preserve Feast,
IF you wish to preserve a large stock of yeast,
which will keep and be of use for several months,
either for brewing, or to make bread or cakes, you
must follow these directions. When you have plenty
of yeast, and are apprehensive of a future scarcity, take
a quantity of it, stir and work it well with a whisk
until it becomes liquid and thin. Then get a large
wooden platter, cooler, or tub, clean and dry, and
with a soft brush lay a thin layer of yeast on the tub,
and turn the mouth dowi wards, that no dust may
fall
upon it, but so that the air max get under it to dry it.
When that coat is very dry, then lay on another, and
so on till you have a sufficient quantity, even two or
three inches thick, always taking care that the yeast is
very dry in the tub b:fore you lay any more on, and
this will keep good for several months. When you
have occasion to use this yeast, cut a piece off, and lay.
it into warm water; then stir it together, and it will
be fit for use. If it is for brewing, take a large hand-
ful of birch tied together, dip it into the yeast, and
hang it up to dry. In this manner you may do as,
a
OR, FRUGAL HOUSEWIFE.
129
many as you please ; but take care no dust comes to
it. When your beer is fit to set to work, throw in
one of these, and it will make it work as well as if
you had made fresh yeast.
CHAP. XII.
.
THE COMPLETE
MARKET-WOMAN.
SECT.
I.
A
/
Directions for the proper Choice of rarious kinds of
Buicher's Meat.
S a necessary prelude to these useful directions,
(more especially to that part which forms the
present section), it may not be improper to acquaint
the inexperienced cook (for whose use the whole of
this work is particularly calculated) with a knowledge
of the different parts with which butcher's meat is di-
vided, as the ox, sheep, calf, lamb, &c.
In the ox the fore-quarter consists of the haunch,
which includes the clod, marrow-bone, shin, and the
sticking-piece, which is the neck-end. The next is
the leg of mutton-piece, which is part of the blade-
bone ; then the chuck, the brisket, the fore-ribs,
and middle-rib, which is called the chuck-rib. The
hind quarter contains the sirloin and rump, the thin
and thick flank, the veiny-piece, and the isch, each,
or ach-bone, buttock and leg. These are the prin-
cipal parts of the carcase, besides which are the
head, tongue, and palate. The entrails are, the
sweet-breads, kidnies, skirts and tripe, of the latter of
which there are three sorts, the double, the roll, and
the reed-tripe.
In a sheep, the fore-quarter contains the neck, breast
and shoulder ; and the hind-quarter, the leg and loin.
The two loins together are called a chine, or saddle of
5
R
130
YOUNG WOMAN'S COMPANION ;
mutton, which is esteemed as a fine dish when the meat
is small and fat. Besides these are the head and pluck,
which includes the liver, lights, heart, sweet-breads
and melt.
In a calf, the fore-quarter consists of the shoulder,
neck and breast; and the hind quarter the leg, which
contains the knuckle, the fillet, and the loin. The
head and inwards are called the pluck, and consists of
the heart, liver, lights, nut and melt, and what is
called the skirts; the throat sweetbread, and the wind-
pipe sweetbread-Beef, mutton, and veal, are in sea-
son at all times of the year.
The fore quarter of a house-lamb consists of a shoul-
der, neck, and breast, together. The hind-quarter is
l
the leg and loin. The head and pluck consist of the
liver, lights, heart, nut and melt, as also the fry, which
is formed of the sweet-breads, lamb-stones, and skirts,
with some of the liver.-Lamb may be had at all times
in the year: but is particularly in high season at
Christmas, when it is considered as one of the greatest
presents that can be made from any person in London
to another residing in the country.
Grass lamb comes in about April or May, accord-
ing to the nature of the weather at that season of the
year, and in general holds good till the middle of
August.
In a hog, the fore-quarter is the fore-loin and spring;
and, if it is a large hog, you may cut off a spare-rib.
The hind quarter is only the leg and loin. The in-
wards form what is called the haslet, which consists of
the liver, crow, kidney, and skirts. Beside these there
are the chitterlins, or guts, the smaller part of which
are cleansed for sausages and black puddings.
What is called a bacon hog is cut differently, on ac-
count of making hams, bacon, and pickled pork.
Here you have fine spare-ribs, chines, and griskins,
and fat for hog's-lard. The liver and crow are much
admired, fried with bacon; and the feet and ears are
equally good soused
The proper season for pork commences about Bar-
1
OR, FRUGAL HOUSEWIFE.
131
ز
tholomew-tide, and lasts all the winter. When the
summer begins it grows flabby, and is therefore not
used, except by those who are particularly attached to
that kind of animal provision.
Having mentioned these previous matters relative
to the subject in question, we shall now proceed to
describe the proper signatures by which the market-
woman may make a judicious choice of such articles
as she may have occasion to provide. In doing this
we shall begin with
Beef.:
IN making choice of ox-beef, observe, that if the
meat is young, it will have a fine smooth open grain,
a pleasing carnation red colour, and be very tender.
The fat must look rather white than yellow ; for when
it is quite yellow, the meat is seldom good. The suet
likewise must be perfectly white. To know the
difference between ox, cow, and bull-beef, attend to
these particulars : the grain of cow beef is closer, and
the fat whiter, than that of ox-beef, but the lean is not
of so bright à red, The grain of bull-beef is still closer,
the fat hard and skinny, the lead of a deep red, and
gives a very strong and rank scent.
Mutton.
IN order to know whether mutton is young or not,
squeeze the flesh with your finger and thumb, and if
it is young it will feel tender; but if old, hard, con-
tinue wrinkled, and the fat will be fibrous, and
clammy. The flesh of ewe-mutton is paler than that
of the wether, and the grain closer. The grain of
ram mutton is likewise closer, the flesh is of a deep
red, and the fat
spongy.
Lamb.
IF the eyes appear bright and full in the head, it is
good; but if they are sunk and wrinkled, it is stale.
Another way of knowing this difference is, that if the
rein in the neck of the fore quarter appears of a fine
blue colour, it is fresh ; but, if green or yellow, there
is no doubt but it is stale. You may likewise be sure it
132
YOUNG WOMAN'S COMPANION;
a
a
ز
is not good, if you find a faint disagreeable scent from
the kidney in the hind-quarter, or if the knuckle feels
limber on touching it with your fingers.
Veal.
THOUGH the flesh of a cow-calf is much whiter
than that of a bull, yet the flesh is not so firm ; but
the fillet of the former is generally preferred on account
of the udder. If the head is fresh, the eyes will be
plump; but if stale, they will be sunk and wrinkled.
If the vein in the shoulder is not of a bright red, the
meat is not fresh; and if there are any green or yellow
spots in it, be assured it is very bad. A good neck
and breast will be white and dry; but if they are
clammy, and look green or yellow at the upper end,
they are stale. The kidney is the soonest apt to taint
in the loin, and if it is stale, it will be soft and slimy.
If a leg is firm and white, it is good; but if limber, and
the flesh is flabby, you may be assured it is bad.
Pork.
IF pork is young, the lean on being pinched with
the finger and thumb, will break, and the skin dent.
Jf the rind is thick, rough, and cannot be easily im-
pressed with the finger, it is old. If the flesh is cool
and smooth, it is fresh; but if clammy, it is tainted;
and, in this case, the knuckle is always the worst,
There is some pork which is called the measly, and is
very unwholesome to eat; but this may be easily known
by the fat being full of little kernels, which is not the
case with good pork.
Hams.
IN order to know whether a ham is sweet, stick a
knife under the bone, and on smelling at the knife, if
the ham is good, it will have a pleasant flavour. If it
is daubed and snieared, and has a disagreeable scent,
it is not good. Those, in general, turn out the best
hams, that are short in the hock,
Bacon.
IF bacon is good the fat will feel firm, and have a
red tinge ; and the lean will be of a good colour, and
a
OR, FRUGAL HOUSEWIFE.
133
you observe
stick close to the bone; but if
any yellowo
streaks in the lean, it either is, or will be rusty very
soon. If bacon is young, the rind will be thin, but
if old it will be thick.
Brawn.
IF brawn is young, the rind will feel moderately
tender ; but if old, it will be thick and hard. The rind
and fat of barrow and sow are very tender.
Venison.
YOUR choice of venison must be, in a great mea-
sure, directed by the fat. If the fat is thick, bright
and clear, the clefts smooth and close, it is young ; but
if the cleft is very wide and tough, it shews it to be
old. Venison will first change at the haunches and
shoulders ; in order to know which, run a knife into
those parts, and you will be able to judge of its new-
ness or staleness by its sweet or rank scent. If it looks
greenish, or is inclined to have a very black appear-
ance, depend upon it it is tainted.
SECT. II.
Directions for the proper Choice of different kinds of
Poultry, &c.
Turkies.
THE most certain signature of knowing if a cock
turkey be young is, the shortness of the spur, and the
smoothness and blackness of the legs. The
The eyes like- .
wise will be full and bright, and the feet limber and
moist ; but you must carefully observe, that the spurs
are not cut or scraped to deceive you, which is an
artifice too frequently practised by the poulterer. If a
turkey is stale, the feet will be dry, and the eyes sunk.
'The same rule will determine, whether a ben turkey
is fresh or stale, young or old, with this difference,
that if she is old her legs will be rough and red; if
with egg, the vent will be soft and open ; but if she
has no eggs, the vent will be hard.
134
YOUNG WOMAN'S COMPANION ;
+
Cocks and Hens.
IF a cock is young, the spurs will be short ; but
the same precaution is necessary here, in that point,
as just observed in the choice of turkies. If they are
stale, the vents will be open ; but if fresh, close and
hard. Hens are always best when full of eggs, and
just before they begin to lay. The combs and legs of
an old hen are rough ; but in a young one they are
smooth. The comb of a good capon is very pale, its
breasts remarkably fat, and it has a thick belly with a
large rump.
Geese.
WHEN a goose is young, the bill and feet will be
yellow, with but a few hairs upon them; but if old,
both will look red. If it is fresh the feet will be lim-
ber, but if old they will be stiff and dry. Green
geese are in season from May or June till they are
three months old. A stubble goose will be good till
it is five or six months old, and should be picked dry;
but green geese should be scalded.
Ducks.
THE legs of a fresh-killed duck are limber ; and if
it is fat, the belly will be hard and thick. The feet of
a stale duck are dry and stiff. The feet of a tame duck
are inclined to a dusky yellow, and are thick. The
feet of a wild duck are smaller than a tame one, and
are of a reddish colour. Ducks must be picked dry ;
but ducklings should be scalded.
Pigeons.
THESE birds, if new, are full and fat at the vent,
and limber-footed ; but if the toes are harsh, the vent
loose, open and green, they are stale. If they are old,
their legs will be large and red. The tame pigeon is
preferable to the wild, and should be large in the body,
fat and tender ; but the wild pigeon is not so fat.
Wood-pigeons are much larger than either wild or
tame, but, in all other respects like them.
The same rules will hold good in the choice of the
plover, field-fare, lark and other small birds.
a
OR, FRUGAL HOUSEWIFE.
135
Pheasants.
AS these birds, as well as partridges and woodcocks,
cannot be purchased, so there is no opportunity of
making a choice; but notwithsanding this, as a great
many of them are sent as presents to numbers of fa-
milies in London, it may not be improper for the
satisfction of the cook, to point out the difference
between those which are fresh and young, and those
that are otherwise.
The cock-pheasant has spurs, which the hen has not ;
and the hen is most valued when with egg. The spurs
of a young cock pheasant are short and blunt, or round;
but if he his old, they are long and sharp. If the vent
of the hen is open and green, she is stale, and when
rubbed hard with the finger, the skin will peel. If
she is with egg, the vent will be soft.
Partridges.
IF these birds are young, the legs will be yellow-
ish, and the bill of a dark colour. If they are fresh,
the vent will be firm ; but if stale, it will look green-
ish, and the skin will peel when rubbed with the
finger. If they are old, the bill will be white, and
the legs blue.
Woodcocks.
THESE are birds of passage, and are found in
England only in the winter. They are best about a
fortnight or three weeks after their first appearance,
when they have rested from their long passage over
the ocean. If they are fat they will feel firm and
thick, which is a proof of their good condition. The
vent will also be thick and hard, and the vein of fat
will run by the side of the breast ; but a lean one
will feel thin in the vent. If newly killed, its feet
will be limber, and the head and throat clean; but if
stale, the contrary.
Hares.
IF a hare is old, the claws will be blunt and rugged,
the ears dry and tough, and the cleft wide and large;
but on the contrary, if the claws are smooth and
136
YOUNG WOMAN'S COMPANION;
sharp, the ears tear easily, and the cleft in the lip is
not much spread, it is young. The body will be stiff,
and the flesh pale, if newly killed; but, if the flesh is
turning black, and the body limber, it is stale; though
hares are not always considered as the worse for being
kept till they have a strongish scent. The principal
.
distinction between a hare and a leveret is, that the
leveret should have a knob, or small bone, near the
foot, on its fore leg, which a hare has not. The longer
a hare is kept before dressed, the more tender will
be the flesh.
Rabbits.
IF a rabbit is old, the claws will be very rough and
long, and there will be grey hairs intermixed with the
wool; but the wool and claws will be smooth, when
young.
If it is stale, it will be limber, and the flesh
will look blueish, with a kind of slime upon it; but if
fresh, it will be stiff, and the flesh white and dry.
SECT.
III.
Directions for the proper Choice of different kinds of
Fish, &c.
IN order to know whether fish is fresh or stale, the
general rule to be noticed in all kinds is by observ-
ing the colour of the gills, which should be of a
lively red; whether they are hard, or easily to be
opened ; the projection or indention of their eyes, the
stiffness or limberness of their fins, and by the scent
from their gills.
Turbot.
IF a turbot is good, it will be thick and plump, and
the belly of a yellowssh white; but if they appear
thin
and bluesih, they are not good. Turbot are in season
the greatest part of the summer.
Cod.
THIS fish, if perfectly fine and fresh, should be very
thick at the neck, the flesh white and firm, and of a
bright clear colour, and the gills red. If they appear
OR, FRUGAL HOUSEWIFE,
137
Habby, they are stale, and will not have their proper
flavour. The proper season for them is, from about
Christmas to Lady-day.
Soles.
IF soles are good, they will be thick and firm, and
the belly of a fine cream-colour; but if they are flabby,
or inçline to a blueish white, they are not good. The
proper season for soles is about Midsummer.
Skate.
IF this fish is perfectly good and sweet, the flesh
will look exceeding white, and be thick and firm.
One inconvenience is particularly attendant on this
fish, and that is, if too fresh, it will ea! very tough ;
and if stale, they produce so strong a scent as to be
very disagreeable ; so that some judgment is neces-
sary to dress them in proper time,
Herrings.
IF herrings are fresh, the gills will be a fine red,
and the whole fish stiff and very bright; but if the
gills are of a faint colour, the fish limber and wrinkled,
they are bad. The goodness of pickled herrings is
known by their being fat, fleshy, and white. Red
herrings, if good, will be large, firm, and dry. They
should be full of roe' or melt, and the outsides of a fine
yellow. Those that have the skin or scales wrinkled
on the back will turn out preferable to those whose
scales are very broad, the distinction between which
is sufficiently obvious.
Salmion.
THE flesh of the salmon, when new, is of a fine
red, and particularly so at the gills; the scales should
be bright, and the fish very stiff. The spring is the
proper season for this fish, which, in its nature, is
both luscious and pleasant flayoured.
Trout.
This is a most beautiful and excellent fresh-water
fish; but the best are those that are red and yellow.
The females are most in esteem, and are known by
a
a
5
S
138
YOUNG WOMAN'S COMPANION;
having a smaller head and deeper body than the
male. They are in high season the latter end of June;
and their freshness may be known by the rules already
given for that purpose, in the introduction to this
section.
Tench.
IN order to eat this fish in perfection, they should
be dressed alive ; but if they are dead, examine the
gills, which should be red and hard to open, the eyes
bright, and the body firm and stiff, if fresh. These
are in general covered with a kind of slimy matter,
if clear and bright, is a proof of their being good.
This slimy matter may easily be remoyed, by rubbing
them with a little salt.
Smelts.
WHEN these are fresh, they are of a fine silver hue,
very firm, and have a particular strong scent, greatly
resembling that of a cucumber when pared.
Flounders.
THIS is both a salt and fresh-water fish, and should
be dressed as soon as possible after being dead. When
fresh and fine, they are stiff, their eyes bright and
full, and their bodies thick.
Sturgeon.
THE flesh of a good sturgeon, is very white, with a
few blue veins, the grain even, the skin tender, good
coloured and soft. All the veins and gristles should
be blue ; for when these are brown and yellow, the.
skin harsh, tough and dry, the fish is bad. It has a
pleasant smell when good, but a very disagreeable onę
when bad. It should also cut firm without crumbling.
The females are as full of roe as our carp, which is
taken out and spread upon a table, beat flat, and
sprinkled with salt; it is then dried in the air and sun,
and afterwards in ovens. It should be of a reddish
brown colour, and very dry. This is called caviare,
and is eaten with oil and vinegar. ,
f
OR; FRUGAL HOUSEWIFE,
139
Eels.
THE best and most generally esteemed, is the
Thames silver eel, and the worst are those brought by
the Dutch, and sold at Billingsgate-market. They
should be dressed alive, and, except the time of the
very hot months in the summer, are ini season all the
year.
Lobstersi
IF a lobster is fresh, the tail will be stiff, and pull
up with a spring: but if it is stale, the tail will be
fabby, and have no spring in it. This rule however;
concerns lobsters that are boiled; but it is much better
to buy them alive, and boil them yourself, taking care
that they are not spent by too long keeping. If they
have not been long taken, the claws will have a quick
and strong motion upon squeezing the eyes, and the
heaviest are esteemed the best. The cock lobstër is
known by the narrow back part of his tail. The two
uppermost fins within his tail, até stiff and hard; but
those of the hen are soft, and the tail broader. The
male, though generally smaller than the female, has
the high flavour, the flesh is firmer; and the body of a
redder colour, when boiled.
Oysters.
AMONG the various kinds of this fish, those called
the native Milton are exceeding fine, and by far the
fattest and whitest. But those most esteemed are, the
Colchester; Pyfleet, and Milford oysters. When they
are alive, and in full vigour, they will close fast upon
the knife on opening, and let go as soon as they are
wounded in the body.
Prawns and Shrimps.
THESE fish give an excellent scent when in pery
fection, which may be known by their firmness, and
the tails turning stiffly inwards. When fresh, their
colour is very bright; but when stale, their tails grow
limber, the brightness of colour goes off, and they
become pale and clammy.
4
140
YOUNG WOMAN'S COMPANION;
Butter.
THE greatest care is necessary in buying this article
to avoid being deceived. You must not trust to the
taste the sellers give you, as they will frequently give
you a taste of one lump, and sell you another. On
choosing salt butter, trust rather to your smell than
taste, by putting a knife into it, and applying it to
your nose.
If the butter is in a cask, have it un-
hooped, and thrust in your knife, between the staves,
into the middle of it; for by the artful mode of pack-
age, and the ingenuity of those who send it from the
country, the butter on the top of the cask is often
much better than the middle.
Cheese.
BEFORE you purchase this article, take particular
notice of the coat, or rind. If the cheese is old, with
a rough and ragged coat, or dry at top, you may ex-
pect to find little worms or mites in it. If it is moist,
spungy, or full of holes, there will be reason to suspect
it is maggoty. Whenever you perceive my perished
,
places on the outside, be sure to probe the bottom of
them ; for, though the hole in the coat may be but
small, the perished part within may be considerable.
Eggs.
TO judge properly of an egg, put the greater end
to your tongue, and if it feels warm it is new ; but
if cold, it is stale ; and according to the degree of heat
or cold there is in the egg, you will judge of its
staleness or newness. Another method is this: Hold it
up against the sun or a candle, and if the yolk appears
round and the white clear and fair, it is a mark of
its goodness ; but if the yolk is broken, and the white
cloudy or muddy, the egg is a bad one.
Some people,
in order to try the goodness of an egg, put it into a
pan of cold water; in this case, the fresher the
egg
is, the sooner it will sink to the bottom; but if it is
addled or rotten, it will swim on the surface of the .
water.
The best method of preserving eggs, is to keep them
OR, FRUGAL HOUSEWIFE.
141
in meal or bran; though some place them in wood-
ashes, with their small ends downwards. When ne-
cessity obliges you to keep them for any length of
time, the best way will be to bury them in salt, which
will preserve them in almost any climates; but the
sooner an egg
is used the better.
CHAP. XIII.
ART OF COOKERY.
>
SOUPS AND BROTHS.
To acquire reputation, and give satisfaction to those
for whom any kind of provision is dressed, the
first grand consideration of the cook should be
par-
ticular attachment to cleanliness, and this more imme.
diately in the proper care of all vessels wherein such
provision is to be dressed. They must be kept pro-
perly tinned, and, as soon as possible after being used,
well cleaned, and placed, with their covers on, in
some situation adapted for the purpose. Previous
to their being again used, examine them very strictly,
and be careful that they are totally free from every
kind of grease, or any particles of sand, which will
be too apt to secret themselves in unobserved cavities
of the vessels. To avoid this, rub the palm of your
hand all round, with the ends of your fingers in the
cavities, and if any sand is left it will stick to the
flesh, which will naturally draw it out. After this wipe
it all round with a clean cloth, and
cloth, and you may
be
pretty
well satisfied it is thoroughly cleansed for use. The
pains you have taken in this first degree of care will
be amply repaid by the articles you cook being, if
properly managed, according to the rules here laid
down, brought to table in the highest state of per-
fection.
As a necessary prelude to the making of soups and
broths, we shall introduce a few general observations,
2
142 YOUNG WOMAN'S COMPANION ;
which we recommend as deserving the particular
notice and attention of the cook.
When you make any kind of soups, more especially
portable, vermicelli, or brown gravy soup, or indeed,
any
other that has roots or herbs in it, always observe
to lay the meat at the bottom of your pan, with a good
lump of butter. ' Cut the herbs and roots small, lay
them over the meat, cover it close, and set it over a
slow fire: this will draw all the virtue out of the roots
or herbs, turn it into good gravy, and give the soup a
different flavour from what it would have on putting
the water in at first. As soon as you find the gravy is
nearly dried up, then fill the saucepan with water, and
when it begins to boil skim off the fat, and pursue the
directions given for the soup intended to be made. In
making pease soup observe, that if they are old you
must use soft water ; but if green, hard or spring wa-
ter, as it will greatly contribute to the preservation
of their colour. One principal
One principal thing to be observed
in making all kinds of soup is, that no one ingredient
is more powerful in the taste than another ; but that
all are as nearly as possible equal, and that the soup
be relished in proportion to the purpose for which it is
designed.
Vermicelli Soup
TAKE a knuckle of veal and a scrag of mutton,
from each of which cut the flesh in small pieces about
the size of walnuts, and mix them togetber, with five
or six thin slices of lean ham. Put into the bottom of
your pan about four ounces of butter, and then your
meat; to which add three or four blades of mace, two
or three carrots, two parsnips, two large onions, with
a clove stuck on both sides of each, cut in four or five
heads of celery washed clean, a bunch of sweet herbs,
eight or ten morels, and an anchovy. When your ar-
ticles are thus prepared and mixed together in the pan,
cover it very close, and set it over a slow fire, without
any water, till the gravy is drawn out of the meat.
When this is done, pour it out into a pot or large
bason; then let the meat brown (taking care that it
a
OR, FRUGAL HOUSEWIFE.
143
>
does not burn) and put into the saucepan four quarts
of water. Let the whole boil gently till it is wasted
to three pints, then strain it, and mix with it the first
gravy drawn from the meat. Set it on the fire, and
.
add two ounces of vermicelli, a nice head of celery
cut small, chyan pepper and salt to your taste, and
let the whole boil about six minutes. Lay a small
French roll in the soup dish, pour the soup upon it,
strew some of the vermicelli on the surface, and then
serve it to table.
Soup a la Reine.
TAKE a knuckle of veal, and three or four pounds
of lean beef, to which put in six quarts of water, with
a little salt. When it boils take off the scum quite
clean, then put in six large onions, two carrots, a
head or two of celery, a parsnip, one leek, and a little
thyme. Let the whole stew together till the meat is
quite boiled down, then strain it through a hair sieve,
and after it has stood about half an hour, skim it well,
and clear it off gently from the settlings into a clean
pan. Boil half a pint of cream and pour it on the
'crumb of a small loaf till the whole is soaked in.
Take half a pound of almonds, blanch and beat them
as fine as possible, putting in now and then a little
cream to prevent them from boiling. Then take the
yolks of six hard eggs, beat them with the loaf soaked
in the cream, and mix the whole together. Put
your
broth again into the saucepan, and when hot pour it
to your almonds. Strain it through a fine hair sieve,
rubbing it with a spoon till the virtues and flavour are
extracted. Put the whole into the saucepan, adding
a little more cream to make it white. Set it over the
fire, keep stirring it till it boils, and skim off the froth
as it rises. In the mean time-soak the tops of two
French rolls in melted butter in a stewpan till they are
crisp, but not brown; then take them out of the
butter, and lay them in a place before the fire.' After
reniaining there a short time, put them at the bottom
of the tureen, pouring to them a small quantity of
the soup. When your soup has been thoroughly skim?
a
YOUNG WOMAN'S COMPANION ;
a
med from froth, and is just ready to boil, then take it
off, pour it into the tureen, and serve it hot to table.
-In making this soup, particular care must be taken
that no fat be on the surface of the broth at the time
it is poured upon the almonds, otherwise the whole
will be spoiled.
Soup Cressy.
CUT a pound of lean ham into small bits, and put
at the bottom of a stewpan, with a French roll cut in
pieces, and laid on the top. Take two dozen heads
of celery cut small, six onions, two turnips, one carrot,
six cloves, four blades of mace, and two bunches of
water-cresses. Put them all in a stewpan, with a pint
a
of good broth. Cover them close, and let them sweat
gently for about twenty minutes, after which fill it up
with veal broth, and stew it four hours. When this
is done, strain it through a fine sieve or cloth, and put
it again into the saucepan, seasoning it with salt and
a little chvan pepper. As soon as it is simmered up,
pour it into the tureen, putting in some French roll
toasted hard.
Transparent Soup.
CUT off the meat from a leg of veal as clean as you
can, after which break the bone in small pieces. Put
the meat into a large jug, with the bones at top, and
add to it a bunch of sweet-herbs, a quarter of an ounce
of mace, half a pound of blanched almonds, and pour
in four quarts of boiling water, Set it over a slow fire,
close covered, and let it stand all night. The next
day take it out of the jug, put it into a clean saucepan,
and let it boil slowly till it is reduced to two quarts.
During the time it boils, be particularly careful to take
off all the scum and fat. Strain it into a large bowl,
and when you think the flesh is perfectly settled at the
bottom, so that no sediment can intermix with the
'soup, put it into a clean saucepan, and intermix with
it three or four ounces of boiled rice, or two ounces of
vermicelli, which you like best. When it has boiled
about a quarter of an hour, pour it into the 'tureen,
and serve it to table.
$
'
OR, FRUGAL HOUSEWIFE.
145
a
1
Almond Soup.
TAKE a quart of almonds, and beat them in a
marble mortar, with the yolks of six hard eggs, till
they become a fine paste. Mix them by degrees with
two quarts of new milk, a quart of cream, and a
quarter of a pound of double refined sugar, beat fine,
and stir the whole well together. When it is properly
mixed, set it over a slow fire, and keep it stirring quick
till you find it of a good thickness: then take it off,
pour it into your dish, and serveit up." The principal
care to be observed in making this soup is to prevent
its curdling, which can only be done by keeping it
constantly stirring till it boils.
Soup Sante, or Gravy Soup.
| TAKE a pound and a half of lean ham cut in
a
slices, and put them in the bottom of the stew-pan,
with about two ounces of butter under them. Over
the ham put three pounds of lean beef, and over the
beef the same quantity of lean veal. Put in six onions
cut in slices, two carrots,' and two tarnips sliced, two
heads of celery, a bunch of sweet-herbs, six cloves,
and two blades of mace. Let there be a little water
at the bottom, and when you have gently drawn it till
it sticks, put in á gallon of boiling water. Let it
stew gently for two hours ; season with salt and chyan
pepper, and strain it clear off. Have ready a carrot
cut in thin pieces about two inches in length, a turnip,
two heads of leek, two of celery, two of endive cnt
across, two cabbage lettuces cut in the same manner,
with a little sorril and chervil. Put these into a stew
pan, and sweat thein over the fire for about fifteen
minutes; then put them into your soup. Set the
whole over the fire, and let it boil gently about a
quarter of an hour; then pour it into your tureen,
with the crust of a French roll at the top, and senda
it to table.
Soup and Bouille.
TAKE about five pounds of brisket of beef, roll it
up as tight as you can, and fasten it with a piece of
܀
9
6
T
146 YOUNG WOMAN'S COMPANION;
water.
tape. Put it into a stew-pan, and four pounds of the
leg of mutton piece of beef, and about two gallons of
When it boils, take off the scum qnite clean,
and put in one large onion, two or three carrots, two
turnips, a leek, two heads of celery, six or seven
cloves, and some whole' pepper. Stew the whole
very gently, close covered for six or seven hours,
About an hour before dinner strain the soup quite clear
from the meat. Have ready boiled carrots cut into
small pieces resembling wheels, turnips cut in balls,
spinach, a little chervil and sorrel, two heads of en-
dive, and one or two of celery 'cut into pieces. Put
these into a tureen, with a Dutch loaf, or a French
roll dried, after the crumb is taken out. Pour the soup
to these boiling hot, and add a little salt and chyan
pepper. Take the tape from the beef, or bouille, and
place it in a dish by itself, with mashed turnips and
sliced carrots, each in a separate small dish, and in
this manner serve up the whole.
Ox Cheek Soup.
BREAK the bones of the cheek, and after having
washed it thoroughly clean, put it into a large stew
pan, with about two ounces of butter at the bottom,
and lay the fleshy side of the cheek downwards. Add
to it about half a pound of lean ham cut in slices. Put
in four heads of celery cut small, three large onions,
two carrots, one parsnip sliced, and three blades of
mace. Set it over a moderate fire for about a quarter
of an hour, when the virtues of the roots will be ex-
tracted; after which put to it four quarts of water,
and let it simmer gently till it is reduced to two. If
you mean to use it as soup only, strain it clear off, and
put in the white part of a head of celery cat in small
pieces, with a little browning to make it a fine colour.
Scald two ounces of vermicelli, and put into the soup,
then let it boil for about ten minutes, and pour it into
your tureen, with the crust of a French roll, and serve
it up. If it is to be used as a stew, take up the cheek
as whole as possible, and have ready a boiled turnip,
a
5
3
OR, FRUGAL HOUSEWIFE.
147
a
and carrot cut in square pieces, a slice of bread toasted,
and cut in small pieces, put in a little chyan pepper,
strain the soup through a hair sieve upon the whole,
and carry it to table.
Maccaroni Soup.
MIX together three quarts of strong broth with one
of gravy. Take half a pound of small pipe-maccaroni,
and boil it in three quarts of water, with a little butter
in it till it is tender, after which strain it through a
sieve. Cut it in pieces of about two inches in length,
put it into your soup, and boil it up for about ten
minutes. Send it to table in a tureen, with the crust
of a French roll toasted.
Calf's Head Soup.
WASH the head as clean as possible, which
you
will the more easily do by strewing a little salt on it to
take out the slime. After it is thoroughly cleansed,
put it into your stew-pan, with a proper quantity of
water, and throw in a bunch of sweet herbs, an onion
stuck with cloves, five or six blades of mace, and some
pearl barley. When it has stewed till it is tender, put
in some stewed celery. Season it with pepper, pour
the
soup
into your dish, place the head in the middle,
and serve it to table.
Pease Soup in the common way.
PUT a quart of split peas into four quarts of water,
with some roast beef bones, or a little lean bacon.
Add one head of celery cut small, with three or four
turnips. Let it boil gently till it is reduced to two
quarts, and then work it through a cullender with a
wooden spoon. Mix a little flour and water well to-
gether, and boil them in the soup. Add another head
of celery, with chyan pepper and salt to your taste.
Cut a slice of bread in dice, fry them a light brown,
and put them into your dish; after which
pour
in the
soup,
and serve it up
White Pease Soup.
TAKE four or five pounds of lean beef, and
into six quarts of water, with a little salt. When it
a
put it
148 YOUNG WOMAN'S COMPANION;
а
boils scum it clean, and put in two carrots, tluee
whole onions, a little thyme, and two heads of celery.
When yon have done this
put
in three quarts of
pease,
and boil them with the meat till the latter is quite
tender: then strain the soup throngh a hair sieve, at
the same time rubbing the pulp of the pease so as to
extract all their virtnie. Split three cos-lettuces into
four quarters each, and cut them about four inches in
length, with a little mint shredded small: then put
half a pound of butter in a stew-pan that will hold
your sonp, and put the lettuce and mint into the butter,
with a leek sliced very thin. Stew them a quarter
of an hour, shaking them about often, and after
adding a little of the soup, stew them a quarter of an
hour longer: then put in your soup, and as much
thick cream as will make it white; keep stirring it
till it boils, fry a French roll in butter a little crisp,
put it in the bottom of the tureen, pour the soup over, ,
and serve it
up.
Green Pease Soup.
CUT a knuckle of 'veal into thin slices, with one
pound of lean ham. Lay them at the bottom of a
soup-pot with the veal uppermost. Then put in six
onions cut in slices, with two or three turnips, two
carrots, three heads of celery cut very small, a little
thyme, four closes, and four blades of mace.
Put a
litile water at the bottom, cover the pot close, and
draw it gently, taking particular care the meat does
not stick to the pan. When it is properly drawn, put
in six quarts of boiling water, and let it stew gently
four hours, skimming it well during the time. Take
two quarts of pease, and stew them in some of the
liquor till tender; then strain them off and beat them
tine, put the liquor in, and mix them up. Take a:
a
tammy, or fine cloth, and rub them through till
have rubbed all the pulp out, and then put your soup
in a clean pot, with half a pint of spivach juice, and
boil it up tor about a quarter of an hour; season with
salt and is little pepper. If you think your soup not
thick enough, take the crumb of a French roll, and
till you
5
OR, FRUGAL HOUSEWIFE.
149
serve it
boil it in a little of the soup, beat it in a mortar, and
rub it through your tammy, or cloth, then put it into
your soup and boil it op. Pour the soup into the
tureen, with dice of bread toasted very hard, and
up.
Onion Soup
TAKE eight or ten large Spanish onions, and boil
them in milk and water till they become quite soft,
changing your milk and water three times while the
onions are boiling. When they are quite soft rub
them through a hair sieve. Cut an old cock into pieces,
and boil it for gravy, with one blade of mace. Then
strain it, and having poured the gravy on the pulp of
the onions, boil it gently, with the crumb of a stale
penny loaf grated into half a pint of cream, and season
it to your taste with salt and chyan pepper.
When
you serve it up, grate a crust of brown bread round
the edge of the dish. It will contribute much to the
delicacy of the flavour, if you add a little stewed spi-
nach, or a few heads of asparagus.
,
Milk soup.
1
TAKE two quarts of new milk, and put into it two
sticks of cinnamon, two bay leaves, a small quantity
of basket salt, and a little sugar.
While these are
heating, blanch half a pound of sweet almonds, and
beat them up to a paste in a marble moriar. Mix
some milk with them by a little at a time, and while
they are heating, grate some leinon-peel with the al-
monds, and a little of the juice; after which strain it
through a coarse sieve; mix all together, and let it
boil up. Cut some slices of French bread, and dry
them before the fire; soak them a little in the milk,
lay them at the bottom of the tureen, pour in the
soup and serve it up.
Rice Şoup.
PUT a pound of rice and a little cinnamon into two
quarts of water. Cover it close, and let it simmer very
gently till the rice is quite tender. Take out the cin-
namon, then sweeten it to your palate; grate into it
150 YOUNG WOMAN'S COMPANION;
half a nutmeg, and let it stand till it is cold.' Then
beat up the yolks of three eggs, with half a pint of
white wine; mix them well together, and stir them
into the rice. Set the whole on a slow fire, and keep
stirring it all the time, lest it should curdle. When
it is of a good thickness, and boils, take it up, and
keep stirring it till you pour it into your dish.
Scotch Barley Broth.
TAKE a leg of beef cut into pieces, and boil it in
three gallons of water, with a sliced carrot and a crust
of bread. Let it continue boiling till reduced to one
half. Then strain it off, and put it again into the pot,
with half a pound of barley, four or five heads of cele-
ry cut small, 'a bunch of sweet herbs, a large onion,
a little parsley chopped small, and a few marigolds.
When this has been boiled an hour, put in a large fowl,
and let it continue boiling till the broth is quite good,
Season it with salt to your taste, take out the onion
and sweet-herbs, and send it to table with the fowl in
the middle. The fowl may be used or omitted, ac-
cording to your own discretion, as the broth will be
exceeding good without it.
Instead of a leg of beef, some make this broth with
a sheep's head, which must be chopped all to pieces.
Others use thick flank of beef, in which case six
pounds must be boiled in six quarts of water. Put in
the barley with the meat, and boil it very gently for
an hour, keeping it clear from scam. T'hen put in
the before-mentioned ingredients, with turnips and
carrots clean scraped and pared, and cut into small
pieces. Boil all together softly till you find the broth
very good, and season it to your palate. Then take
it up, pour the broth into your dish or tureen, put the
beef in the middle, with carrots and turnips round
the dish, and send it hot to table. This is a very
comfortable repast, more particularly in cold and
severe weather,
OR, FRUGAL HOUSEWIFE. *
151
sinto
Soup Lorraine.
TAKE a pound of almonds, blanch them, and beat
them in a fine mortar, with a very little water to keep
them from oiling. Then take all the white part of a
large roasted fowl, with the yolks of four poached
eggs, and pound all together as tine as possible. Take
three quarts of strong veal broth, let it be very white,
,
and all the fat clean skimmed off, pour it into a stew-
pan with the other ingredients, and mix them well
together. Boil them gently over a slow fire, and
mince the white part of another fowl very fine. Season
it with pepper, salt, nutmeg, and a little beaten mace,
Put in a bit of butter about the size of an egg, with a
spoonful or two of the soup strained, and set it over
the fire to be quite hot. Cut two French rolls
thin slices, and set them before the fire to crisp. Then
take one of the hollow loayes which are made for
oysters, and fill it with the minced fowl: close the
roll as neat as possible, and keep it hot. Strain the
soup through a very fine sieve into a clean saucepan,
and let it stew till it is of the thickness of cream. Put
the crisped bread into the dish or tureen, pour the
soup over it, place the roll with the minced meat in
the middle, and serve it up.
Soup Maigre.
PUT half a pound of butter into a deep stew-pan,
shake it about, and let it stand till it has done making
a noise ; then throw in six middle-sized onions, peeled
and .cut small, and shake them about. Take a bunch
of celery, clean washed and picked, cut it into pieces
about half an inch in length; a large handful of spi-
nach clean washed and picked, a good lettuce (if it-
can be got) cut small, and a bundle of parsley chopped
fine. Shake all these well together in the pan for a
quarter of an hour, and then strew in a little flour:
stir all together in the stew-pan, and put in two quarts
of water. Throw in a handful of hard dry crust, with
about a quarter of an ounce of ground pepper, and
three blades of mace beat fine. Stir all together, and
a
152 YOUNG WOMAN'S COMPANION;
a
let it boil gently for about half an hour: then take it
off, beat up the yolks of two eggs, and stir them in
with one spoonful of vinegar. Pour the whole into a
soup-dish, and send it to table.-If the season of the
year will admit, a pint of green pease boiled in the
soup will be a material addition,
Giblet Soup.
TAKE four pounds of gravy beef, two pounds of
scrag of mutton, and two pounds of scray of veal.
Put these into a saucepan with two gallons of water,
and let them stew very gently till the broth begins to
have a good taste. Then pour it out, let it stand till
it is cold, and skim off all the 'fat. Take two pair of
giblets well scalded and cleaned, put them into the
Broth, and let them simmer till they are very tender.
Take out the giblets, and strain the soup through a
cloth. Put a piece of butter rolled in flour into your
stew-pan, and make it of a light brown. Have ready,
chopped small some parsley, chives, a little
penny-
royal, and a small quantity of sweet marjoram. Place
the soup over a very slow fire; put in the giblets,
fried butter, herbs, a little Madeira wine, some salt,
and chyan pepper. Let them simmer till the herbs
are tender, and then send the soup to table with the
giblets intermixed.
Hodge Podje.
TAKE a pound of beef, a pound of veal, and a
pound of scrag of mutton. Cut the beef into small
pieces, and put the whole into a saucepan, with two
quarts of water. Take an ounce of barley, an onion,
a small bundle of sweet-herbs, three or four heads of
celery washed clean and cut small, a little mate, two
or three cloves, and some whole pepper, tied all in a.
piece of cloth, and throw into the pot with the meat,
three turnips pared and cut in two, a large carrot
scraped clean, and cut in six pieces, and a small let-
tuce. Cover the pot close, and let it stew very gently
for five or six hours; then take out the spice, sweet-
1
OR, FRUGAL HOUSEWIFE.
153
herbs, and onion, pour all into a soup dish, season it
with salt, and send it to table.
$
.
Cow Heel Soup.
TAKE four pounds of lean mutton, three of beef,
and two of veal; cut thèm across, and put them into
a pot, with an old fowl, and four or five slices of lean
ham. Let these stew without any liquor over a very
slow fire, but be careful they do not burn to the pot.
As soon as you find the meat begin to stick to the
bottom, stir it about, and put in some good beef broth
clear of all the fat: then put in some turnips, carrots,
and celery cut small, a bunch of sweet-herbs, and a
bay leaf; then add some more clear broth, and let it
stew about an hour. While this is doing, take a cow-
heel, split it, and set it on to boil in some of the same
broth. When it is very tender take it off, and set on
a stew-pan with some crusts of bread, and some more
broth, and let it soak eight or ten minutes. When the
soup is stewed till it tastes rich, lay the crusts in a
tureen, and the two balves of the cow-heel upon them.
Then pour in the soup, season it to your palate, and
serve it to table.
White Soup.
TAKE a knuckle of veal, a large fowl, and a pound
of lean bacon: put these into a saucepan with six
quarts of water : add half a pound of rice, two an-
chovies, a few pepper corns, a bundle of sweet herbs,
two or three onions, and three or four heads of celery
cut in slices. Stew them all together, till the soup is
as strong as you would have it, and then strain it
through a hair sieve into a clean earthen pan. Let it
stand all night, and the next day take off the scum
very clean, and pour the liquor into a stew-pan. Put ;
in half a pound of sweet almonds beat fine, boil it for
about a quarter of an hour, and strain it through a
lawn sieve. · Then put in a pint of cream, with the
yolk of an egg, stir all together, let it boil a few mi-
nutes, then pour it into your tureen, and serve it up.
6
U
154 YOUNG WOMAN'S COMPANION;
Gravy Soup.
TAKE a shin of beef, with the bone well chopped,
and put it into your saucepan with six quarts of water,
a pint of pease, and six onions. Set it over the fire,
and let it boil gently till the juices of the meat are
drawn out: then strain the liquor through a sieve, and
add to it a quart of strong beef broth. Season it to
your taste with pepper and salt
, and put in a little
celery and beet leaves; and when it has boiled till
the vegetables are tender, pour it into a tureen, and
take it to table.
Hare Soup.
CUT a large hare into pieces, and put it into an
earthen mug, with three blades of mace, two large
onions, a little salt, a red herring, half a dozen large
morels, a pint of red wine, and three quarts of water.
Bake it three hours in a quick oven, and then strain
the liquor into a stew-pan. Have ready boiled four
å
qunces of French barley, and put in; just scald the
liver, and rub it through a sieve with a wooden
spoon; put it into the soup, set it over the fire, but
do not let it boil. Keep it stirring till it is on the
brink of boiling, and then take it off. Pat some
crisped bread into your tureen, and
pour the soup into
it.- This is a most delicious rich soup, and calculated
for large entertainments. If any other kind of soup
is provided, this should be placed at the bottom of
the table.
Partridge Soup.
TAKE two large old partridges, skin them, and
cut them into pieces, with three or four slices of ham,
a little celery, and three large onions cut in slices. Fry
them in butter till they are brown, but be sure you do
not let them burn. Then put them into a stew-pan,
with three quarts of boiling water, a few pepper corns,
and a little salt. After it has stewed gently for two
.
hours strain it through a sieve, put it again into your
stew-pan, with some stewed celery and fried bread.
When it is near boiling, pour it into your tareen, and
serve it up hot.
OB, FRUGAL HOUSEWIFE.
155
a
,
Cray Fishi Soup.
BOIL an hundred fresh cray fish, as also a fine
lobster, and pick the meat clean out of each. Pound
the shells of both in a mortar till they are very fine,
and boil them in four quarts of water, with four pounds
of mutton, a pint of green split peas nicely picked and
washed, a large turnip, a carrot, an onion, mace,
cloves, an anchovy, a little thyme, pepper, and salt.
Stew them on a slow fire till all the goodness is out of
the mutton and shells; then strain it through a sieve,
and put in the meat of your cray-fish and lobster, but
let them be cut into very small pieces, with the red
coral of the lobster, if it has any. Boil it half an
hour, and just before you serve it up,
add a little
butter melted thick and smooth: stir it round when
you put it in, and let it simmer very gently about
ten minutes. Fry a French roll nice and brown, lay
it in the middle of the dish, pour the soup on it, and
serve it up hot.
Eel Soup.
TAKE a pound of eels, which will make a pint of
good soup, or any greater weight, in proportion to
the quantity of soup you intend to make. To every
pound of eels put a quart of water, a crust of bread,
two or three blades of mace, a little whole pepper, an
onion, and a bunch of sweet-herbs. Cover them close,
and let them boil till half the liquor is wasted: then
strain it, and toast some bread; cut it small, lay the
bread in your dish, and pour in the soup:--This soup
.
is very balsamic, and particularly nutricious to weak
constitutions.
Oyster Soup.
TAKE a pound of skate, four or five flounders, and
two eels; cut them into pieces, just cover them with
water, and season with mace, an onion stuck with
cloves, a head of celery, two parsley roots sliced,
some pepper and salt, and a bunch of sweet-herbs.
Cover them down close, and after they have simmered
about an hour and a half, strain the liquor clear off,
and put it into a clean saucepan, ly the mean time
Ių
156 YOUNG WOMAN'S, COMPANION;
take a quart of oysters bearded, and beat them in a
mortar with the yolks of six eggs boiled hard. Season
it with pepper, salt, and grated nutmeg; and when
the liquor boils, put all into it. Let the whole boil till
it becomes of the thickness of cream, then take it off,
pour it into your tureen, and serve it to table.
Mutton Broth,
TAKE a neck of mutton about six pounds, cut it
in two, boil the scrag part in a gallon of water, skim
it well, and then put in a small bundle of sweet herbs,
an onion, and a good crust of bread. When the scrag
has boiled about an hour, put in the other part of the
mutton, and about a quarter of an hour before the
meat is done, put in a turnip or two, some dried ma-
rigolds, a few chives with parsley chopped small, and
season it with salt. You may at first put in a quarter
of a pound of barley or rice, which both thickens it
and contributes a grateful flavour. Some like it thick-
ened with oatmeal, and some with bread; and, in-
stead of sweet-herbs and onion, season it with mace;
but this is mere fancy, and determined by the dif-
ferent palates of different people. If you boil turnips
as sauce to the meat, let it be done by themselves,
otherwise the flavour, by being too powerful, will in
jure the broth,
Beef broth.
TAKE a leg of beef with the bone well cracked,
wash it thoroughly clean, and put it into your pot with
á gallon of water. Scum it well, and put in tuo or
three blades of mace, a small bunch of parsley, and a
large crust of bread. Let it boil till the beef and
sünews are quite tender. Cut some toasted bread, and
put into your tureen, then lay in the meat, and pour
the soup all over.
Beef Drink.
TAKE a pound and a half of lean beef, cut it into
small pieces, and put it into a gallon of water, with
the under crust of a penny loaf, and a little salt. Let
it boil till it is reduced to two quarts, then strain it
2.
OR, FRUGAL HOUSEWIFE.
157
a
off, and it will be very good drink.-Observe, that
when you first put the meat into the water, that it is
elear of all skin and fat.
Strong Beef Broth to keep.
TAKE part of a leg of beef, and the scrag end of a
neck of mutton. Break the bones well of each, and
put to it as much water as will cover it, with a little
salt. When it boils skim it clean, and put to it a
large onion stuck with cloves, a bunch of sweet
herbs, some pepper, and a nutmeg quartered. Let
these boil till the virtues of the mace are drawn out,
then strain the soup through a fine sieve, and keep
it for use,
Veal Broth,
STEW a knuckle of veal in about a gallon of wa-
ter, put in two ounces of rice or vermicelli, a little
salt, and a blade of mace. When the meat is thio.
roughly boiled, and the liquor reduced to about one
half, it will be very good, and fit for use.
Chicken Broth,
SKIN a large old fowl, cut off the fat, break the
fowl to pieces, and put it into two quarts of water,
with a good crust of bread, and a blade of mace. Let
it boil gently for five or six hours; then pour off all
the liquor, put a quart more boiling water to it, and
cover it close; let it boil softly till it is good, then
strain it off, and season it with a little salt. In the
mean time boil a chicken, and save the liquor; and
when the flesh is eat, take the bones, break them, and
put them to the liquor in which you boiled the chicken,
with a blade of mace, and a crust of bread, When
the juice of the bones are extracted, strain it off, mix
it with the other liquor, and send it to table.
Spring Broth.
TAKE a crust of bread, and about a quarter of a
pound of fresh butter; put them into a soup pot, or
stew-pan, with a good quantity of herbs, as beet,
sorrel, chervil, lettuce, leeks, and purslain, all washed
a
158 YOUNG WOMAN'S COMPANION;
a
clean, and coarsely chopped. Put to them a quart of
water, and let them stew till it is reduced to one half,
when it will be fit for use. This is an excellent pu-
rifier of the blood.
Plumb Porridge to keep.
TAKE a leg and a shin of beef, put them into eight
gallons of water, and boil them till the meat is quite
tender. When the broth is strong, strain it off, shake
out the meat, and put the broth again into the pot.
Slice six penny loaves thin, cutting off the tops and
bottoms, put some of the liquor to them, cover them
over, and let them soak for a quarter of an hour;
then boil and strain it, and put it into your pot.
When the whole has boiled a short time, put in five
pounds of stewed raisins of the sun, and two pounds
of prunes. After it has boiled a quarter of an hour,
put in five pounds of currants clean washed and picked,
Let these boil till they swell, and then put in three
quarters of an ounce of mace, half an ounce of cloves,
and two nutmegs, all beat fine. Before you put these
into the pot, mix them with a little cold liquor, and
put
them in but a short time before the whole is done.
When you take off the pot, put in three pounds of
sugar, a little salt, à quart of sack, a quart of claret,
and the juice of two or three lemons. If you think
proper, instead of bread yon may thicken it with
sago. Pour your porridge into earthen pans, and
keep it for use.
Mock Turtle Soup.
SCALD a calf's head with the skin on, and take off
the horny part, which must be cut into pieces about
two inches square. Let these be well washed and
cleaned, then dry them in a cloth, and put them into
a stew-pan, with four quarts of water made as follows:
Take six or seven pounds of beef, a calf's foot, a shank
of ham, an onion, two carrots, a turnip, a lead of
celery, some cloves and whole pepper, a bunch of
sweet herbs, a little lemon-peel, and a few truffles.
Put these into eight quarts of water, and let it stew
a
а
2
OR, FRUGAL IROUSEWIFE.
159
a
gently till the broth is reduced one half; then strain
it off, and put it into the stew-pan, with the horny
parts of the calf's head. Add some knotted marjorain,
a little savory, thyme, and parsley, all chopped small
together, with some cloves and mace pounded, a little
chyan pepper, some green onions, a shalot cut fine, a
few chopped mushrooms, and half a pint of Madeira
wine. Siew all these together gently till the soup is
reduced to two quarts; then heat a little broth, mix
some flour smooth in it, with the yolks of twoeggs, and
keep it stirring over a gentle fire till it is near boiling.
Add this to the soup, keeping it stirring as you pour
it in, and let them all stew together for another hour.
When you take it off the fire, squeeze in the juice of
half a lemon, and half an orange, and throw in some
broiled forcemeat ball. Pour the whole into your
tureen, and serve it hot up to table. This is a rich
soup, and to most palates deliciously gratifying.
Portable Soup.
THIS soup (which is particularly calculated for the
use and convenience of travellers, from its not receive
ing any injury by time,) must be made in the follow-
ing manner. Cut into small pieces three large legs
of veal, one of beef, and the lean part of a ham. Pat
a quarter of a pound of butter at the bottom of a large
cauldron, then lay in the meat and bones, with four
ounces of anchovies, and two ounces of mace. Cut
off the green leaves of tive or six heads of celery, wash
the heads quite clean, cut them small, put them in
with three large carrots cut thin, cover the canldron
quite close, and set it over a inoderate fire. When
you find the gravy begins to draw, keep taking it up
till you have got it all out; then put water in to cover
the meat; set it on the fire again, and let it boil
gently for four hours; then straia it through a hair
sieve into a clean pan, till it is reduced to one part
out of three. Strain the gravy you strain from the meat
into the pan, and let it boil gently till you find it of a
glutinous consistence, observing to keep skimuing off
160 YOUNG WOMAN'S COMPANION;
a
the fat clean as it rises. You must take particular
care, when it is nearly enough, that it does not burn.
Season it to your taste with chyan pepper, and pourit
on flat earthen dishes a quarter of an inch thick. Let
it stand till the next day, and then cut it out by round
tins a little larger than a crown piece. Lay the cakes
in dishes, and set them in the sun to dry, to facilitate
which turn them often. When the cakes are dry pnt
them into a tin box, with a piece of clean white paper
between each, and keep them in a dry place. If
made in frosty weather, it will be sooner formed into
its proper solidity. This soup is not only particularly
useful to travellers, but is also exceeding convenient
to be kept in private families; for by putting one of
the cakes into a saucepan, with about a pint of water,
and a little salt, a bason of good broth may be had in
a few minutes. There is also another great conve-
nience in it; that by boiling a small quantity of water
with one of the cakes, it will make an excellent gravy
for roast turkeys or fowls.
N. B. It has been deemed expedient to commence
the Art of Cookery with a practical description of the
manner of making all kinds of Soups and Broths, those
articles being, at most entertainments, first brought
a
upon the table.
CHAP. XIV.
BOILING IN GENERAL
SECT. I.
BUTCHERS' MEAT.
a
S a necessary prelude to the directions given un-
der this head, we shall make a few necessary, ,
and general observations. All meat should be boiled
as slow as possible, but in plenty of water, which will
make it rise and look plump. Be careful to keep it
7
OR, FRUGAL HOUSEWIFE.
161
clear from scum, and let your pot be close covered.
If you boil it fast the outside will be hardened before
the inside is warm, and the meat will be disagreeably
discoloured. A leg of veal of twelve pounds weight,
will take three hours and a half boiling; and the
slower it boils the whiter and plumper it will be.
With respect to mutton and beef, if they are rather
under done, they may be eat without being either dis-
agreeable or unwholesome; but lamb, pork, and veal,
should be thoroughly done, otherwise they will be
obnoxious to the sight, and consequently ungrately to
the palate. A leg of pork will take half an hour
.
inore boiling than a leg of veal of the same weight;
but in general, when you boil beef or mutton, you
may allow as many quarters of an hour as the meat
weighs pounds. To put in the meat when the water
is cold must be allowed to be the best method, as
thereby the middle gets warm before the outside be-
comes hardened. An hour and a half will boil a leg
of lamb of four pounds and a half weight. From these
general directions, it would be unnecessary to describe
the usual mode of boiling the common joints of either
mutton or beef. We shall therefore proceed to these
articles which require more particular notice.
To dress a Calf's Head, one Half boiled, and the
other baked.
AFTER having well cleansed the head, parboil
one half, beat up the yolk of an egg, and rub it over
the head with a feather; then strew over it a season-
ing of pepper, salt, thyme, parsley chopped small,
shred lemon-peel, grated bread, and a little nutmeg;
stick bits of butter over it, and send it to the oven.
Boil the other half white in a cloth, and put them
both into a dish. Boil the brains in a piece of clean
cloth, with a very little parsley, and a leaf or two of
sage. Wben they are boiled chop them small, and
warm them up in a saucepan, with a bit of butter, and
a little pepper and salt. Lay the tongue, boiled and
peeled, in the middle of a small dish, and the brains
а
a
>
6
X
162 YOUNG WOMAN'S COMPANION;
round it; have in another dish, bacon or pickled pork;
and in a third greens and carrots.
Grass Lamb.
WHATEVER the number of pounds is that the
joint weighs, so many quarters of an hour must it
boil. When done, serve it up with spinach, carrots,
cabbage, or broccoli.
A Ham.
PUT your ham into a copper of cold water, and
when it boils, take care that it boils slowly. A ham
of twenty pounds weight will take four hours and a
half boiling; and so in proportion for one of a larger
or smaller size. An old and large ham will require
sixteen hours soaking in a large tub of soft water; but
a green one does not require any soaking. Be sure,
while your ham is boiling, to keep the water clear
from scum.
take it up, pull off the skin,
and rub it all over with an egg, strew on crumbs of
bread, baste it with a little butter, and set it to the fire
till it is of a light brown.
When you
Another way of boiling a Ham.
WITH respect to its being an old ham, or a green
one, observe the before-mentioned directions. Pare
it round and underneath, taking care no rusty part is
left. Put it into a pan or pot that will properly con-
tain it, cover it with water, and put in a few cloves,
thyme and laurel leaves. Let it boil on a slow fire
about five hours, and then add a glass of brandy, and
a pint of red wine ; finish boiling in the same manner
If it is to be served op hot, take off the skin, and
strew it over with crumbs of bread, a little parsley
finely chopped, and a few bits of butter, and give it
a good colour either in the oven, or with a sala-
mander. If it is to be kept till cold, it will be better
to let the skin remain, as it will be a means of
pre-
serving its juices.
OR, FRUGAL HOUSEWIFE.
163
a
a
Tongues.
IF it be a dried tongue, steep it all night in water;
but if it be a pickled one, only wash it well from the
brine. Let it boil moderately three hours. If it is to
be eat hot, stick it with cloves, rub it over with the
yolk of an egg, strew crumbled bread over it, and,
when done, baste it with butter, and set it before the
fire till it becomes of a light brown. Dish it up with
a little brown gravy, or red wine sauce, and lay slices
of currant jelly round the dish.
Leg of Mutton, with Cauliflowers and Spinach.
TAKE a leg of mutton, cut venison fashion, and
boil it in a cloth. Boil two fine cauliflowers in milk
and water, pull them into sprigs, and stew then with
butter, pepper, salt, and a little milk: stew some
spinach in a saucepan, and put to it a quarter of a
pint of gravy, with a piece of butter, and a little flour.
When all is done, put the mutton in the middle of the
dish, the spinach round it, and the cauliflower over
all. The butter the cauliflower was stewed in must
be poured over it, and it must be made to appear like
smooth cream.
Lamb's Head.
WASH the head very clean, take the black part
from the eyes, and the gall from the liver. - Lay the
head in warm water; boil the lights, heart, and part
of the liver. Chop and flour them, and toss them up
in a saucepan with some gravy, catsup, and a little
pepper, salt, lemon-juice, and a spoonful of cream,
Boil the head very white, lay it in the middle of the
dish, and the mince meat round it. Place the other
parts of the liver fried, with some very small bits of
bacon on the mince-meat, and the brains fried in little
cakes and laid on the rim of the dish, with some crisp
parsley put between. Pour a little melted butter over
the head, and garnish with lemon.
Or you may dress it thus :
BOIL the head and pluck tender, but do not let
the liver be too much done. Take the head up, hack
1
164 YOUNG WOMAN'S COMPANION;
a
a
it cross and cross with a knife, grate some nutmeg
over it, and lay it in a dish before a good fire. Then
grate some crumbs of bread, some sweet-herbs rubbed,
a little lemon-peel chopped fine, a very little pepper
and salt, and baste it with a little butter; then throw
a little flour over it, and just as it is done do the same,
baste and diredge it. Take half the liver, the heart,
the lights and tongue, chop them very small, with
about a gill of gravy or water.
gravy or water. First shake some flour
over the meat, and stir it together, then put in the
gravy or water a good piece of butter rolled in a little
flour, a little pepper and salt, and what runs from the
head in the dish. Simmer all together a few minutes,
and add half a spoonful of vinegar; pour it into your
dish, lay the head in the middle of the mince-meat,
have ready the other half of the liver cut thin with
some slices of bacon broiled, and lay round the head.
Garnish with lemon.
Leg of Lamb boiled, and Loin fried.
CUT your leg from the loin, and boil it three quar-
ters of an hour. Cut the loin in handsome steaks, beat
.
them with a cleaver, and fry them a good browır. Then
stew them a little in strong gravy. Put your leg on the
dish, and lay your steaks round it. Pour on your gravy,
lay round lumps of staved spinach and crisped parsley
on every steak. Send it to table with gooseberry sauce
in a boat, and garnish with lemon.
A Haunch or Neck of Venison.
AS a necessary preparation for either of these joints,
let it lay in salt for a week, then boil it in a cloth
well floured, and allow a quarter of an hour's boiling
for every pouzid it weighs. For sauce, boil some cau-
liflowers, pulled into little sprigs, in milk and water,
with some fine white cabbage, and turnips cut in
'dice; and some beet-root cut into narrow pieces about
an inch and a half long, and halfan inch thick. After
your cabbage is boiled, beat it up in a sauce-pan with
a piece of butter and salt. When your meat is done,
and laid in the dish, put the cabbage next the cauli-
a
OR, FRUGAL HOUSEWIFE.
165
Aower, and then the turnips. Place the beet-root here
and there, according to your fancy; and have a little
melted butter in a cup, in case it should be wanted.
This dish is not only excellent in its quality, but para
ticularly pleasing in its appearance. If any is left, it
will eat well the next day, hashed with gravy and
sweet sauce.
Pickled Pork.
• AFTER washing and scraping it perfectly clean,
put it into the pot with the water cold, and when the
riud feels tender, it is enough. The general sauce is
greens, among the variety of which you are to make
choice to your own discretion.
Pig's Pettiloes.
BOIL the feet till they are quite tender, but take
up the heart, liver, and lights, when they have boiled
ten minutes, and shred then small. Then take out the
feet and split them; thićken your gravy with flour and
butter, and put in your mince-meat, a spoonful of
white wine, a slice of lemon, a little salt, and give it
a gentle boil. Beat the yolk of an egg; put to it
two spoonfuls of cream, and a little grated nutmeg.
Then put in the peititoes, and shake it over the fire
till it is quite hot, but do not let it boil. Put sippets
into the dish, pour over the whole, and garnish with
sliced lemon.
SECT. II.
BOILING POULTRY.
Turkeys.
A Turkey should not be dressed till three or four
days after being killed, as it will otherwise not boil
white, neither will it eat tender. When
When you have
plucked it, draw it at the rump, cut off the legs, put
the ends of the thighs into the body, and tie them with
a string. Having cut off the head and neck, grate
ä
a penny loaf, chop fine about a score of oysters, shred
166 YOUNG WOMAN'S COMPANION;
a
a little lemon-peel, and put in a sufficient quantity of
salt, pepper, and nutmeg: Mix these up into a light
force-meat, with a quarter of a pound of butter, three
eggs, and a spoonful or two of cream. Stuff the craw
of the turkey with one part of this composition; the
other must be made into balls and boiled. When you
have sewed up the turkey, and dredged it with flour,
put
it into a kettle of cold water; cover it close, set
it over the fire, and when the scum begins to rise, take
it clean off, and then cover the kettle close. If a
young one of a moderate size, let it boil very slowly
for half an hour; then take off your kettle, and let it
stand for some time close covered, when the steam
being confined, will sufficiently do it. When you dish
it up, pour a little of your oyster sauce over it, lay the
force-meat balls round it, and serve it up with the
rest of the sauce in a boat. Garnish your dish with
barberries and lemon.
The best sauces for a boiled turkey are, good oyster
and celery sauce.
Make the oyster sauce thus: Take
a pint of oysters, strain the liquor from them, and
beard and wash them in cold water. Pour the liqnor
off into a stew-pan, and put in the oysters with a blade
of mace, some butter rolled with flour, and a quarter
of a lemon. When they boil up, put in half a pint
of cream, and boil the whole gently together. Take
the lemon and mace out, squeeze the juice of the
lemon into the sauce, and serve it up in your boats or
basons. Make the celery sauce thus : Cut the white
part of the celery into pieces about an inch in length,
and boil it in some water till it is tender. Then take
half a pint of veal broth and a blade of mace, and
thicken it with a little flour and butter; add half a
pint of cream, and boil them gently together. Put in
your celery, and when it boils, pour it into your boats."
Chickens.
AFTER you have drawn them, lay them in skim-
med milk for two hours, and truss them. When you
have properly singed, and dusted them with four,
OR, FRUGAL HOUSEWIFE.
167
cover them close in cold water, and set them over a
slow fire. Having taken off the scum, and boiled
them slowly five or six minutes, take them off the
fire, and keep them close covered for half an hour in
the water, which will do them sufficiently, and make
them plump and white. Before you dish them, 'set
them on the fire to heat; then drain them, and pour
over them white sauce, which you must have made
ready in the following manner:
Take the heads and necks of the chickens, with a
small bit of scrag of veal, or any scraps of mutton you
may have by you, and put them into a saucepan, with
a blade or two of inace, and a few black pepper corns,
an anchovy, a head of celery, a slice of the end of a
lemon, and a bunch of sweet herbs. Put to these a
quart of water, cover it close, and let it boil till it is
reduced to half a pint. Then strain it, and thicken it
with a quarter of a pound of butter mixed with flour,
and boil it five or six minutes. Then put in two
spoonfuls of mushrooms, and mix the yolks of two
eggs with a tea cupful of cream, and a little nutmeg
grated. Put in pour sauce, and keep shaking it over
the fire, till it is near boiling; then pour it into your
boats, and serve it
up
with
Fonls.
AFTER having drawn your fowls, which you must
be particularly careful in doing, cut off the head, neck,
and legs. Skewer them with the ends of their legs in
their bodies, and tie them round with a string. Singe
and dust them well with four, put them into cold
water, cover the kettle close, and set it on the fire;
but take it off as soon as the scum begins to rise.-
Cover them close again, and let them boil gently
20 minutes; then take them off, and the heat of the
water, will do them sufficiently. Melted butter with
the parsley shred fine is the usual sauce; but you may
serve them up with the like sauce as before directed
for chickens.
a
your chickens.
168
YOUNG WOMAN'S COMPANION;
your
If a
Rabbits or Ducks.
BOIL duck or rabbit in a good deal of water,
and when the scum cises take it clean off. A duck
will take about twenty minutes, and a rabbit half an
hour. Melted butter and parsley is frequently used
as sauce for rabbits; but if you prefer onion sauce,
which will do for either, make it thus: Peel your
onions and throw them into water as you peel thein ;
then cut them into thin slices, boil them in milk and
water, and scum the liquor. About half an hour will
boil them. When they are sufficiently boiled, put
them into a clean sieve to drain; chop them, and rub
a
them through a cullender; then put them into a sauce-
pan, and shake a little flour, with two or three spoon-
fuls of cream, and a good piece of butter. Stew them
all together till they are thick and fine; lay the duck
or rabbit in a dish, and pour the sauce all over.
a
rabbit, you must plack out the jaw-bones, and stick
one in each eye, the small end inwards.
Another sauce for a boiled duck may be made thus :
Take one large ovion, a handful of parsley clean
washed and picked, and a lettuce: cut the onion small,
chop the parsley fine, and put them into a quarter of
a pint of good gravy, with a spoonful of lemon-juice,
and a little pepper and salt. When they have stewed
together half an hour, add two spoonfuls of red wine.
Lay the duck in your dish, and pour the sauce
over it.
Pigeons.
WHEN
you
draw your pigeons, be careful to take
out the craw as clean as possible. Wash them in se-
veral waters, and having cut off the pinions, turn their
legs under their wings. Let thein boil very slowly a
quarter of an hour, and they will be sufficiently done.
Dish them up,
and pour over theni good melted butter :
lay round the dish a little broccoli, and serve them up
with melted butter and parsley in boats. They should
be boiled by themselves, and may be eaten with bacon,
greens, 'spinach, or asparagus
OR, FRUGAL HOUSEWIFE.
160
а
a
Geese.
SINGE a goose and pour over it a quart of boiling
milk. Let it continue in the milk all night, then take
it out, and dry it well with a cloth. Cut an onion very
small with some sage, put them into the goose, sew it
up at the neck and vent, and hang it up by the legs
till the next day; then put it into a pot of cold water,
cover it close, and let it boil gently for an hour. Serve
it up with onion sauce.
Partridges.
BOIL them quick in a good deal of water, and fif-
teen minutes will be sufficient. For sauce, take a
quarter of a pint of cream, and a bit of fresh butter
about the size of a walnut. Stir it one way till it is
melted, and then pour it over the birds.
Pheasants.
THESE must be likewise boiled in plenty of water.
If it is a small one, half an hour will be sufficient, but
if a large one, three quarters. For sauce, stew some
heads of celery cut very fine, thickened with cream,
and a small piece of butter rolled in flour, and season
with salt to your palate. When your bird is done,
pour the sauce over it, and garnish the dish with thin
slices of lemon.
Snipes or Woodcocks.
SNIPES or Woodcocks must be boiled in good
strong broth, or beef gravy, which you must make as
follows: Cut a pound of lean beef into small pieces,
and put it into two quarts of water, with an onion, a
bundle of sweet herbs, a blade or two of mace, six
cloves, and some whole pepper. Cover it close, let it
boil till it is half wasted, then strain it off, and put the
gravy into a saucepan, with salt enough to season it.
Draw the birds clean, but take particular care of the
guts. Put the birds into the gravy, cover them close,
.
and ten minutes will boil them. In the mean time cut
the guts and liver small, then take a little of the
gravy the birds are boiling in, and stew the guts in
it, with a blade of mace. Take about as much oa
6
Y
170 YOUNG WOMAN'S COMPANION;
a
the crumb of bread, as the inside of a roll, and rub
or grate it very small into a clean cloth, then put it
a
into a pan with some butter, and fry it till crisp, and
of a fine light brown colour. When your birds are
ready, take about half a pint of the liquor they were
boiled in, and add to the guts two spoonfuls of red
wine, and a piece of butter about the size of a walnut
rolled in flour. Set them on the fire, and shake
your saucepan often, (but by no means stir it with a
spoon) till the butter is melted : then put in the fried
crumbs, give the saucepan another shake, take up
your birds, lay them in the dish, and pour your sauce
over them.-Garnish with sliced lemon.
a
SECT. III.
BOILING FISH.
.
Turbot.
When you have thoroughly washed and cleansed
your fish, rub some alegar over it, which will greatly
contribute to its firmness. Put it into your fish-plate
with the belly upwards, and fasten a cloth tight over
it to prevent its breaking. Let it boil gently in hard
water, with plenty of salt and vinegar, and scum it
well to prevent the skin being discoloured. Be sure
not to put in your fish till your water boils, and when
,
it is enough take it up, and drain it. Remove the
cloth carefully, and slip the fish very 'cautiously on the
dish, for fear of breakingit. Lay overit oyster-patties,
or fried oysters. Put your lobster or gravy-sauce into
boats, and garnish with crisped parsley and pickles.
Another Way to dress a Turbot.
PUT into the bottom of your stew-pan some thyme,
parsley, sweet herbs, and an onion sliced. Then lay
in your fish, and strew over it the like quantity of the
same herbs, with some chives and sweet basil. Cover
the fish with an equal quantity of white wine and the
OR, FRUGAL HOUSEWIFE.
171
.
best vinegar. Strew in a little bay salt with some whole
pepper. Set the stew-pan over a gentle fire, and gra-
dually increase the heat till it is enongh; which
done, take it off the fire, but let the fish remain in
the liquor, till you have made your sauce as follows:
Set a saucepan over the fire, with a pound of butter,
two anchovies split, boned, and washed, two large
spoonfuls of capers, cut small, some chives whole,
a little pepper and
salt, some nutmeg grated, a little
,
flour, a spoonful of vinegar, and a little water. -
Keep shaking it round for some time, and then put
on the fish to make it quite hot. When both are
done, put the turbot into a dish, pour some of the
sauce over it, and the remainder into a boat. Gar-
nish the dish with horse-radish.
Salmon.
THIS is so substantial a fish, that it requires to be
well boiled. A piece not very thick will take half an
hour. Boil horse-radish in the water. For sauce,
melt some butter plain, and some other with anchovy.
Garnish with horse-radish and sliced lemon.
To dress a Whole Salmon for a large Company.
WHEN the salmon is scaled and gutted, take off the
head and tail, cut the body through into slices an inch
and a half thick, and throw them into a large pan of
pump water. When they are all put in, sprinkle
a handful ot bay salt upon the water, stir it about,
and then take out the fish. Set on a large deep stew-
pan, boil the head and tail, but do not split the head,
and put in 'some salt.-When they have boiled ten
minutes, skim the water very clean, and put in the
slices. When they are boiled enough, take them out
lay the head and tail in a dish, and the slices round.
Serve it up with plain melted butter and anchovy
Garnish with horse-radish, mixed with the
slices.
Cod's Head.
TAKE out the gills and the blood, wash the whole
very clean, rub over it a little salt, and a glass of
alegar, and lay on your fish plate. When the water
+
.
sauce,
>
172 YOUNG WOMAN'S COMPANION;
boils, throw in a good handful of salt, with a glass of
alegar. Then put in the fish, and let it boil gently
half an hour (if it is a large one three quarters.) Take
it up very carefully, and strip the skin clean off, set
it before a brisk fire, dredge it all over with flour,
and baste it well with butter. When the froth begins
to rise, throw over it some very fine white bread
crumbs, and continue basting it to make it froth well.
When it is of a fine light brown, dish it up, and
garnish it with lemon cut in slices, scraped horse-
radish, barberries, a few small fish fried and laid
round it, or fried oysters. Cut the roe and liver in
slices, and lay over it a little of the lumpy part of the
lobster out of the saụce, which you must make as
follows: Take a good lobster, and stick a skewer in
the vent of the tail to keep out the water. Throw
into the water a handful of salt, and when it boils,
put in the lobster, which will be done in half an hour,
If it has spawn, pick them off, and pound them very
fine in a mortar. Put them into half a pound of good
melted butter; then take the meat out of your lobster,
break it in bits, and put that in likewise, with a large
spoonful of lemon pickle, the same of walnut-catchup,
a slice of lemon, one or two slices of horse-radish, and
a small quantity of beaten mace; season it to your taste
with salt and chyan pepper. Boil them one minute,
then take out the horse-radish, and lemon, pour ít
into your sauce-boat, and serve it up with your fish.-
If lobsters cannot be procured, you may make use of
oysters or shrimps the same way; and if you cannot
get any kind of shell-fish, you may then add to the
butter two anchovies cut small, a spoonful of walnut,
liquor, and an opiop stuck with cloves.
Whole Cod.
PUT a large quantity of water into your fish-kettle,
which must be of a proper size for the cod, with a
quarter of a pint of vinegar, a handful of salt, and half
a stick of horse-radish. Let these boil together for
some time, and then put in the fish. When
it is done
enough (which will be known by feeling the fins, and
OR, FRIGAL HOUSEWIFE.
173
BOIL your
the look of the fish) lay it to drain, put it on a hot
fish-plate, and then in i warm dish, with the liver
cut in half, and laid on iach side. Serve it up with
shrimp or oyster-sauce, und garnish with scraped
horse-radish.
Salt Card.
STEEP your salt fish in water all night, with a glass
of vinegar thrown into it, which will take out the
salt, and make it eat as mild as resh fish. The next
day boil it, and when it is enough, separate it in flakes
into your dish. Then pour eggsauce over it, or
parsnips boiled and beat fine with buiter and cream.
As it will soon grow cold, send it to table on a water-
plate.
Cod's Sounds.
your sounds well, but be careful they are not
done too much. Take them up, and let them stand
till they are quite cold. Then make a force meat of
chopped oysters, crumbs of bread, a lump of butter,
the yolks of two eggs, nutmeg, pepper, and salt, and
fill
your sounds with it. Skewer them into the shape
of a turkey, and lard them down each side, as you
would the breast of a turkey. Dust them well with
flour, and put them before the fire in a tin oven to
roast. Baste them well with butter, and when
enough, pour on them oyster sauce, and garnish with
barberries.—This is a pretty side-dish for a large table;
or very proper in the time of Lent.
Soals.
TAKE a pair of soals, skin and gut them. Then
wash them thoroughly clean, and lay them in vinegar,
salt, and water, for two hours; then dry them in a
cloth, put them into a stew-pan with a pint of white
wine, a bunch of sweet-herbs, an onion stuck with
six cloves, some whole pepper, and a little salt.
Cover them quite close, and when enough, take them
up, lay them in your dish, strain the liquor, and
thicken it with butter and flour. Pour the sauce over
and garnish with scraped horse-radish and lemon,
You may add prawns, shrimps or museles to your
5
1
1724
YOUNG WOMAN'S C MPANION;
sauce, according to the fancy those for whom you
provide. This is a very good method, but to make
a variety; you may dress then as follows:
Take two or three pai of middling sized soals,
skin, gut and wash them
do spring water. Then put
them on a dish, and poưe half a pint of white wine
over them, turn them wo or three times in it, and
then
pour
it
away.-Cut off the heads and tails of the
soals, and set on a stew-pan with a little rich fish
broth; put in an onion cut in pieces, a bunch of
sweet-herbs, peprer, salt, and a blade of mace. When
these boil, put in the soals, and with them half a
lemon cut in slices with the peel on. Let them
simmer slowly for some time, then take out the sweet-
herbs, and put in a pint of strong white wine, and a
piece of butter rolled in flour. Let them all simmer
together till the soals are enough. While the fish
are doing, put in half a pint of veal gravy, and a
quarter of a pint of essence of ham; let it boil a little,
then take up the soals, and pour this over them.-
Serve up sauce as before directed, and garnish your
dish with sliced lemon and horse-radish.
Trout.
BOIL them in vinegar, water, and salt, with a
piece of horse-radish : and serve them up
with anchovy-
sauce and plain butter.
Pike.
WHEN
you
have taken out the gills and guts, and
thoroughly washed it, make a good force-meat of
chopped oysters, the crumb of half a penny loaf, a
little lemon peel sbred fine, a lump of butter, the
yolks of two eggs, a few sweet-herbs, and season them
to your taste with salt, pepper and nutmeg. Mix all
these well together, and put them into the belly of
the fish, which must be sewed up, and skewered
round. Boil it in hard water with a little salt, and a
tea-cupful of yinegar put into the pan. As soon as
the water boils, put in the fish (but not before) and if
it is of a niiddling size, it will be done in half an
hour. Serve it up with oyster-sauce in a boat, having
OR, FRUGAL HOUSEWIFE.
175
1
first poured a little on the fish. Garnish with pickled
barberries.
Carp.
WHEN
you
kill
your carp, save all the blood, and
have ready some nice rich gravy made of beef and
mutton, seasoned with pepper, salt, mace, and
onion. Before you put in your fish, strain it off, and
boil your carp before you put it into the gravy. Set it
on a slow fire about a quarter of an hour, and thicken
the sauce with a large piece of butter rolled in flour.
Or you may make your sauce thus : take the liver of
the
carp clean from the guts, three anchovies, a little
parsley, thyme, and an onion. Chop these small
together, and take half a pint of Rhenish wine, four
spoonfuls of vinegar, and the blood of the carp.
When all these are stewed gently together, put it to
the carp, which must first be boiled in water with a
little salt and a pint of wine; but take care not to do
it too much after the carp is put into the sauce.
Mullets.
THESE must be boiled in salt and water. When
they are enough, pour away part of the water, and
put to the rest a pint of red wine, some salt and
vinegar, two onions sliced, with a bunch of sweet-
herbs, some nutmeg, beaten mace, and the juice of a
lemon. Boil these well together, with two or three
anchovies. Then put in the fish, and when they
have simmered in it some time, put them into a dish,
and strain the sauce over them. You may add shrimp
or oyster-sauce according to your discretion.
Mackarel.
GUT and wash them clean, then dry them in a cloth,
and rub them gently over with vinegar. Lay them
straight on your fish-plate, and be careful in handling
them, as they are so tender a fish that they will easily
break. When the water boils, put them into your
fish-pan with a little salt, and let them boil gently
about a quarter of an hour. When you take them
up, drain them well, and put the water that runs from
them into a sauce-pan with one large spoonful of
176 YOUNG WOMAN'S COMPANION;
catchup, a blade or two of mace, an anchovy, and a
slice of lemon. Let these all boil together about a
quarter of an hour, then strain it through a hair sieve,
and thicken it with flour and butter. Put this sauce
in one boat, and melted butter and parsley in another.
Dish up your fish with their tails in the middle, and
garnish with scraped horse-radish and barberries.
Herrings.
SCALE, gut, and wash them, then dry them tho.
roughly in a cloth, and rub them over with a little salt
and vinegar. Skewer their tails in their mouths, and
lay them on your fish-plate. When the water boils,
put them in, and about ten or twelve minutes will do
them. After you have taken them up, let them drain
properly, and then turn their heads into the middle
of the dish. Serve them up with melted butter and
parsley, and garnish with scraped horse-radish.
Flounders, Plaise and Dabs.
AS the similarity of these fish is so great, the me
thod of dressing either must be the same. First cut
off the fins, nick the brown side under the head, and
take out the guts. Then dry them with a cloth, and
boil them in salt and water. Serve them up with
shrimp, cockle, or muscle sauce, and garnish with
red cabbage.
Perch.
PUT your fish into the water when it boils, with
some salt, an onion cut in slices, some parsley, and
as much milk as will turn the water. When the fish
is enough, put it into a soup dish, and pour a little of
the water with the parsley aad onions over it. Serve
it
up with melted butter and parsley in a boat.
Eels.
AFTER skinning, gutting, and properly washing
them, cut off their heads, dry them, and twist them
round on your fish-plate. Boil them in salt and water,
and serve them op with melted butter and parsley.
If you only boil them in such a quantity of water as
OR, FRUGAL HOUSEWIFE.
177
9
will just cover them, the liquor will be exceeding
good, and very beneficial to weak or consumptive con-
stitutions.
Sturgeon.
WHEN you have cleaned your fish properly, pre-
pare as much liquor as will boil it in the following
manner : To two quarts of water put a pint of vinegar,
a stick of horse-radish, two or three bits of lemon
peel, some whole pepper, a hay-leaf, and a small
quantity of salt. Boil your fish in this liquor, and
when enough (which you will know by the Aesh ap-
pearing likely to separate from the bones) take it up,
and have ready the following sauce: Melt a pound
of butter, dissolve an anchovy in it, put in a blade or
two of mace, bruise the body of a crab in the butter,
a few shrimps or cray-fish, a little catchup, and a little
lemon-juice. When it boils, take up the sturgeon,
drain it well, lay it in your dish, and serve it up with
the sauce poured into boats. Garnish with fried
oysters, sliced lemon, and scraped horse-radish.
Turtles.
THESE animals furnish not only the most delicious
repast to the epicure, but to all those who can obtain
so luxurious a gratification. They are of various sizes,
and that the reader may be informed how to dress
them, we shall here confine ourselves to one of about
thirty pounds weight, observing that the same direc-
tions are to be proportionally attended to in dressing
those of a more considerable size.
When you kill a turtle, which must be the night
before you dress it, take off the head, and let it bleed
two or three hours; then cut off the fins, and the
callipee from the callipash, take care not to break
,
the gall. Throw all the inwards into cold water, the
guts and tripe keep by themselves, and slit them
open
with a pen-knife ; wash them very clean in scalding
water, and scrape off all the inward skin ; as you do
them, throw them into cold water ; wash them out of
that, and put them into fresh water, and let them lie all
ed
t
.
{
1
7
Z
178
YOUNG WOMAN'S COMPANION;
a
night, scalding the fins and edges of the callipash and
callipee ; cut the meat off the shoulders, and hack the
bones, and set them over the fire with the fins in about
a quart of water; put in a little mace, nutmeg, chyan,
a
and salt; let it strew about three hours, then strain it,
and
put the fins by for use. The next morning take
some of the meat you cut off the shoulders, and chop
it small, as for sausages, with about a pound of beef
or veal suet, season with mace, nutmeg, sweet mar.
joram, parsley, chyan, and salt to your taste, and three
or four glasses of Madeira wine. Stuff it under the
two fleshy parts of the meat, and if you have any left,
lay it over to prevent the meat from burning ; then
cut the remainder of the meat and fins in pieces the
size of an egg; season it pretty high with chyan, salt,
and a little nuimeg, and put it into the callipash.
Take care that it be sewed or secured up at the end,
to keep in the gravy. Then boil up the gravy, and
add more wine, if required, and thicken it a little
with butter and flour. Put some of it to the turtle,
and set it in the oven with a well buttered paper over
to keep it from burning, and when it is half baked,
squeeze in the juice of one or two lemons, and stir it
up. The callipash, or back, will take half an hour
more baking than the callipee, which two hours will
do. The guts must be cut in pieces two or three
inches long, the tripes in less, and put into a mug of
clear water, and set it in the oven with the callipasb,
and when it is enough drained from the water, it is
to be mixed with the other parts, and sent up very hot
to table.
To dress a Turtle in the same manner as is practised
in the West Indies.
TAKE the turtle out of the water the night before
you intend to dress it, and lay it on its back. In the
morning cut its throat, or the head off, and let it bleed
for some time. Then cut off the fins, scald, scale,
and trim them and the head, and raise the callipee,
which is the belly or under shell ; clean it well, leaving
OR, FRUGAL HOUSEWIFE.
179
>
to it as much meat as you conveniently can. Take
from the back shell all the meat and entrails, except
the monsieur, which is the fat, and looks green : this
must also be baked with the shell. Wash all clean
with salt and water, and cut it into pieces of a mo-
derate size. Take it from the bones, and put them
with the fins and head into a soup-pot, with a gallon
of water, some salt, and two blades of mace, When
it boils, skin it clean, and put in it a bunch of thyme,
parsley, savory, and young onions, and your veal part,
,
except about one pound and a half, which must be
made forcemeat of, as for Scotch collops, adding a
little chyan pepper. When the veal is boiled in the
soup about an hour, take it out, cut it into pieces, and
put to the other part. The guts, which are consi-
dered as the best part, must be split open, scraped,
and made clean, and cut into pieces two inches long.
Scald and skin the paunch or maw, and cut it like
the other parts; mix them with the guts and other
parts, except the liver, and add half a pound of fresh
butter, a few shalots, a bunch of thynie, parsley, and
a little savory, seasoned with salt, white pepper, mace,
three or four cloves beaten, and a little chyan pepper.
Stew them about half an hour over a charcoal fire,
and put in half a pint of Madeira wine, with as much
of the broth as will cover it, and let it stew till
tender, which will take about four or five hours.
When it is nearly enough, skim it, thicken it with
flour, add some veal broth, and make it about the
thickness of a fricassee. Let your forcemeat balls be
fried about the size of a walnut, and stewed about half
an hour with the rest. If there are any eggs, let them
be boiled and cleaned ; but if none, get twelve or
fourteen yolks of hard eggs. Then put the stew
(which is the callipash) into the shell with the eggs,
and either make use of a salamander, or put it into
the oven to bake. Slash the callipee in several places,
put some butter to it, and season it moderately with
chyan and white pepper, salt, beaten mace, chopped
thyme, parsley and young onions. Put a piece on
>
180
YOUNG WOMAN'S COMPANION;
a
each slash, and some over the whole, and a dust of
flour; then bake it in a brisk oven, in a tin or iron
dripping-pan. The back shell, which is called the
callipash, must be seasoned like the callipee, and
baked in a dripping-pan, set upright, with four brick-
bats, or any thing of that kind. An hour and a half
will bake it, which must be done before the stew be
put in. The fins, when boiled very tender, must
be taken out of the soup, and put into a stew pan,
with some good veal gravy, not high coloured, a little
Madeira wine, seasoned and thickened as the callipash,
and served in a dish by itself. The lights, heart, and
liyer, may be done the same way, but a little higher
seasoned : or the lights and heart may be stewed with
the callipash, and taken out before you put it into the
shell, with a little of the sauce, adding a little more
seasoning, but dish it by itself. The veal part may
be made fricandos, or Scotch collops. The liver should
never be stewed with the callipash, but dressed by
itself in any manner you like ; except you separate
the lights and heart from the callipash, and serve them
together in one dish. Be careful to strain the soup,
and serve it in a tureen, or large china bowl.-The
different dishes may be placed on the table as follows:
The callipec at the head, the callipash at the bottom,
and the lights, soup, fins, &c. in the centre.-The fins
kept in the liquor will eat well when cold.
>
CHAP. XV.
ROASTING IN GENERAL
SECT. I.
BUTCHER'S MEAT.
HE first consideration of the cook in roasting,
must be to regulate the strength of her fire in
proportion to the article she has to dress. If it is a
THE
.
181
OR, FRUGAL HOUSEWIFE.
>
>
a
small or thin joint, the fire must be brisk, that it may
be done quick ; but if a large one, a substantial fire
must be made, in order that it may gradually receive
the heat, and by, stirring up the fire, when it begins
to burn up, and keeping the bottom clear, the meat
will be roasted as it ought to be, and with little
trouble to the cook. Never put salt on your meat
before you lay it to the fire, as it will be apt to draw
out the gravy. In roasting Beef, if it be a large piece,
skewer a sheet of writing paper over the fat, and baste
it well while roasting. When it is near enough, which
you will know by the smoke drawing to the fire, take
off the paper, then baste it weli and dredge it with
four to make it frothy.-Mutton and Lamb must be
roasted with a clear, quick fire.-Veal requires par-
ticular care, and must be done of a fine light brown
colour. If it is a fillet or loin, put paper over the fat,
in the same manner as you do beef. At first let it be
some distance from the fire, and baste it with butter;
but when it is got thoroughly warm, put it nearer,
and when nearly done, dredge it with flour.-If a
breast, put the caul over it, with the sweet bread
skewered on the back, and when sufficiently done,
take off the caul and dredge it with flour. Pork as
well as Veal should be well done, otherwise it will
nauseate : but mutton and beef, if a little under done,
may be dispensed with. Wild Fowls must be roasted
with a clear brisk fire, and when they are frothy,
and of a light brown colour, they are enough. Great
care must be taken not to overdo them, as the loss
of gravy will produce a want of the flavour. Tame
Fowls require more roasting, and must be' often basted,
in order to keep up a strong froth, which will make
them look well when brought to table. Pigs and
Geese must be done with a quick fire, turned quick,
and frequently basted. Hares and Rabbits require
time and care, otherwise the body will be done too
much, and the ends too little.--In roasting any article,
always allow a longer time for it in frosty than in mild
weather; and take particular care that your spits are
a
182 YOUNG WOMAN'S COMPANION ;
thoroughly clean before you put on your meat, as
nothing is more disagreeable than the mark of it left
in the flesh.
Having laid before the cook these necessary and ge-
neral observations in roasting, we shall now proceed
to give directions for dressing the respective articles
under this head ; beginning with
Beef
THE first steps to be taken in roasting beef we have
already noticed in the foregoing observations. It re-
mains, therefore, only to say, that the time each joint
will take doing must be proportioned to its weight.
If a piece of ten pounds, it will take an hour and a
half at a good fire. Twenty pounds weight, if a thick
piece, will take three hours, but if thin, half an hour
less; and so on in proportion to the weight. When
done, take it up, and put it into your dish, Serve it
,
.
with potatoes, horse-radish, and pickles for sauce,
and garnish the rim of the dish with horse-radish
scraped very fine.
Mutton and Lamb.
MUTTON and lamb must be roasted with a
quick clear fire. Baste it as soon as you lay it down,
sprinkle on a little salt, and, when near done, dredge
it with flour. A leg of mutton of six pounds will take
an hour and a quarter, and one of twelve two hours ;
a breast half an hour at a quick fire; a neck an hour,
and a shoulder much about the same time as a leg,
In dressing the loin, the chine which is the two loins,)
and the saddle (which is the two necks and part of the
shoulder cut together) you must raise the skin, and
skewer it on, and when near done, take off the skin,
and baste it to froth it up.
The proper sauces to mutton and lamb are, po-
fatoes, pickles, celery raw or stewed, broccoli, French
beans, and cauliflower. To a shoulder of mutton
may be added onion sauce, which make thus: boil
eight or ten large onions, changing the water two or
three times while boiling. When enough, chop them
on a board, to keep them from growing of a bad
OR, FRUGAL HOUSEWIFE.
183
colour ; put them into a saucepan with a quarter of
a pound of butter, and two spoonfuls of thick cream ;
boil it a little, and then pour it into a large boat or
bason, and serve it up with the meat.
Haunch of Mutton dressed like Venison.
TAKE a hind quarter of fine mutton, and cut the
leg like a haunch. Lay it in a pan with the back
downwards, pour in a bottle of red wine, and let the
meat soak in it twenty-four hours. Before you spit it,
let it be covered with clean paper and paste as you do
venison, in order to preserve the fat. Roast it before
a quick fire, 'and keep basting with butter mixed with
some of the liquor in which it wa's soaked.
When
done, serve it up with soine good rich gravy in one
boat, and sweet sauce in another. It will take about
three hours roasting.
A Fore Quarter of House-Lamb.
A small forequarter of house-lamb will take an hour
and a half roasting; a leg three quarters of an hour.
а
When it is done, and put into the dish, cut off the
shoulder, pepper and salt the ribs, and squeeze a
Seville orange between. Serve it up with sallad,
broccoli, potatoes, and celery raw or stewed.
Tongues or Udders.
PARBOIL the tongue before you put it down to
roast; stick eight or ten cloves about, baste it with
butter, and serve it up with some gravy and sweet-
meat sauce. An udder may be roasted after the same
manner.
Veal.
IF your fire is good, veal will take about a quarter
of an hour to each pound in roasting. The fat of the
loin and fillet must be covered with paper, as we
have before observed. The fillet and shoulder must
be stuffed with the following savoury composition
a quarter of a pound of suet chopped fine, parsley,
and sweet herbs chopped, grated bread and lemon
peel; pepper, salt, and a little nutmeg, and the yolk
Work these all well together, and stuff
a
of an egg
184
YOUNG WOMAN'S COMPANION;
them into your veal, as secure as you can, that it may
not fall out while roasting. The breast must be
roasted with the caul on it till it is near enough; then
take it off, and flour and baste the meat. When you
have taken it up, and put it into your dish, pour a
little melted butter over it, and serve it up with any
of the following sauces ; sallad, pickles, potatoes,
broccoli, cucuinbers raw or stewed. French beans,
pease, cauliflowers, celery, raw or stewed-Remem-
ber, in dressing any joint of veal that it is well done,
but at the same time let it not be too much. If it is
not done enough it will be too disgustful to enjoy,
and if too much, the juices will be lost, and the flesh
eat tasteless.
Pork.
PORK, like veal, must be well done. If it is a
loin, take a sharp penknife, and cut the skin across,
which will not only make the joint more convenient
to carve, but will also make the rind, or crackling,
more pleasant to eat. A leg of pork must be scored
in the same manner as the loin ; if not particularly
objected to, stuff the knuckle part with sage and
onion chopped fine, with pepper and salt ; or cut a
hole under the twist, put the seasoning there, and
fasten it with a skewer. Roast it crisp, as it will
make the crackling, of which most people are fond,
cat the better. If you want a Spring (which is not
Very common, though, at the same time, if young,
will eat exceeding well) cut off the shank, or knuckle,
sprinkle sage and onion over it, roll it round, and tie
it with a string. About two hours will do it.--The
Spare-Rib should be basted with a little bit of butter,
a very little dust of flour, and some dried sage shred
small. The principal sorts of sauces for any kind of
toast pork are, potatoes, mustard, and apple-sąuce,
The laiter of which you must make thus: Pare, core,
and slice some apples, and put them into a saucepan,
with a little water, to prevent their burning, and
throw in a bit of lemon-peel. When they are enough,
4.3.
OR, FRUGAL NOUSEWIFE.
185,
.
take out the peel, bruise the apples, and add a piece
of butter and a little sugar.
a
When you have worked
the whole together very fine, set it on the fire till it
is quite hot, then put it into your bason, and serve it
up with the meat.--If it is a leg of pork, have a little
drawn gravy ready against it is done, and pour it into
the dish when you serve it up.--The best way of dres, ,
sing Pork Griskin is to roast it, baste it with a little
butter and sage, and a little pepper and salt. The
only article used as sauce for this is mustard.
Sucking Pigs.
WHEN your pig is properly prepared for dressing,
put into the belly of it a little sage shredded fine,
with some salt,' a tea-spoonful 'of black pepper, and
a crust of brown bread. Then spit it, sew up the
belly, and lay it down to a brisk clear fire, with a
pig plate hung in the middle to prevent the body part
being done before the extremities. As soon as it is
warm, put a piece of butter into a cloth, and fre-
quently rub the pig with it while roasting. When it
becomes of a fine brown, and the steam draws to the
fire, rub it quite dry with a clean cloth, and then
with a bit of cold butter, which will help to crisp it.
Having taken it up, and put it into your dish, cut off
the head with a sharp knife, and take off the collar,
the ears, and the jaw-bone. Split the jaw in two,
and when you have cut the pig down the back, which
must be done before you draw out the spit, lay the two
sides with the back part to each other, a jaw on each
side, and an ear on each shoulder, and the collạron
the shoulder. Have ready your sauce, which you
must make in the following manner: having chopped
the brains, put them in a saucepan, with a tea-spoon-
ful of white gravy, the gravy that ſuns out of the pig
fwhich you must be careful to save, by putting a bason
or pan in the dripping-pan under the pig as soon as
the gravy begins to rụn) and a small piece of anchovy.
Add to these half a pound of butter, and as much flour
As will thicken the gravy, a slice of lemon, a spoon-
7
Аа
186 YOUNG WOMAN'S COMPANION;
ful of white wine, some caper liquor, and a little salt.
Shake it over the fire till it is quite hot, then pour it
into your dish with the pig, and serve it up. You
may likewise boil a few currants, and send them in a
tea saucer, with a glass of currant-jelly in the middle.
As there may sometimes be a necessity for the cook's
killing the pig herself, it may not be improper to
inform her in that case how to proceed. Stick the
pig just above the breast bone, and let the knife touch
its heart, otherwise it will be a long time dying. As
soon as it is dead, put it into cold water for a few
minutes, and rub it over with a little rosin beat ex-
ceeding fine, or instead of that, use its own blood,
which will nearly answer the same purpose.
Let it
lie half a minute in a pale of scalding water, then take
it out, lay it upon a clean table, and strip off all the
hairs as fast as possible ; but if they do not come clean
off, put it into the hot water again, and when it is
perfectly clean off, wash it in warm water, and then
in two or three cold waters, that when dressed it may
not taste of the rosin. Take off the four feet at the
first joints, slit it down the belly, and take out all the
entrails. Put the heart, liver, lights, and petritoes
together ; wash the pig well in cold water, and
having perfectly dried it with a cloth, hang it up.
When you dress it proceed as before directed.
Calf's Head.
WHEN you have thoroughly washed, and cleansed
it from the slime, take out the bones, and dry it well
in a cloth. Make a seasoning of beaten mace, pepper,
salt, nutmeg, and cloves, some bacon cut very small,
and some grated bread. Strew this over the head,
roll it up, skewer it, and tie it with tape. While
roasting, baste it with butter, and when done, having
previously made a rich veal gravy, thickened with
butter rolled in four, pour it over, and serve it to
table. Some like mushroom sauce, in which case
make it as follows: Clean and wash a quart of fresh
mushrooms, cut them into pieces, and put them into
a
+
OR, FRUGAL HOUSEWIFE.
187
a stew-pan, with a little salt, a blade of mace, and
a little fresh butter. Stew them gently for half an
hour, and then add a pint of cream, and the yolks of
two eggs beat up fine ; keep stirring it till it boils,
then pour it into a boat, and serve it up with the
head. This is an excellent sauce for fowls or turkies.
Ham, or Gammon of Bacon.
WHICHEVER you dress of these, take off the
skin or rind, and lay the meat in luke-warm water for
two or three hours. Then put it into a pan, pour over
it a quart of Canary wine, and let it soak about half an
hour. When you have spitted it, put a sheet of clean
paper over the fat side, pour the Canary, in which
it was soaked, into the dripping-pan. When it is
enough take off the paper, and dredge it well with
crumbled bread and parsley shred fine. Make the
fire brisk, and brown it well. If you serve it up hot,
garnish with raspings of bread, but if cold, for a
second course, garnish with green parsley.
SECT. II,
ROASTING POULTRY.
Turkies.
WHEN your Turkey is properly trussed for dres-
sing, stuff it with the following ingredients : Take
four ounces of butter, or chopped suet, some grated
bread, a little lemon-peel, parsley and sweet herbs
chopped together, pepper, salt and nutmeg, a little
cream, and the yolks of two or three eggs : work
these all well together, and fill the craw with it. Let
your fire be very brisk, and when you put it down
paper the breast, and let it continue on till near done:
then take it off, dredge it with flour, and keep basting
it till it is done. If it is a large turkey, serve it up
with gravy alone, or brown celery, or mushroom
sauce. If it is a turkey-poult, serve it up with gravy
.
188
YOUNG WOMAN'S COMPANION;
.
and bread sauce, the latter of which make thus :
Cut the crummy part of a penny loaf into thin slices,
put it into a saucepan with cold water, a few pepper-
corns, a little salt, and an onion : boil it till the bread
is quite soft, and then beat it very fine : put it into a
quarter of a pound of butter, with two spoonfuls of
thick cream, and when it boils up, pour it into a
bason or boat, and serve it up with the turkey.
A middling sized turkey will take more than an hour,
à small one three quarters of an hour, and a very large
one an hour and a half. In dressing these, as well as
fowls, always let your fire be clear and brisk.
Fowls.
WHEN
your fowls are laid to the fire, singe them,
then baste them with butter, and dredge over some
flour. When the smoke begins to draw it to the fire,
baste and dredge them again : let the fire be brisk,
and send them to table with a good froth. The pro-
per sauces for roast fowls are, gravy, egg, mushroom,
or celery sauce, the latter of which make thus: Wash
and pare a large bunch of celery very clean, cut it
into thin bits, and boil it gently in a little water till
it is tender : then add a little beaten mace, nutmeg,
pepper and salt, and thicken it with a large piece of
butter rolled in flour : then give it a boil, and pour
it into your sauce boat. If you think proper, you
,
may add to the water in which you boil the celery
half a pint of cream, which will make it very rich and
substantial-This is an excellent sauce, not only for
fowls but also for partridges, or any other game
of
the same kind.
Chickens.
BE particularly careful in drawing your chickens, ,
which done, cut off their claws, and truss, them for
dressing. Put them down to a good fixe, and singe,
dust, and baste them with butter. When they are
enough, froth them, and lay them in your dish. Serve
them up with parsley and butter poured over them,
and gravy and mushroom sauce: in boats. A large
OR, FRUGAL HOUSEWIFE.
189
.
chicken will take half an hour: a small one twenty
minutes.
Green Geese.
WHEN the goose is properly cleaned, and ready
for dressing, put into tlfe body a large lump of butter,
then spit it, and lay it down to a brisk clear fire.
Singe it, dredge it with flour, and as soon as it begins
to receive the heat of the fire, baste it well with butter,
which will occasion the flesh to rise, and make it look
well. When you think it is near enough, dredge it
again with flour, and baste it till the froth rises, and
it is of a clear light brown. When done, take it up
and put it into your dish, having ready the following
sauce. Melt some butter, and put it into a spoonful
of sorrel juice, a little sugar, and a few scalded goose-
berries. Pour it into your sauce-boat, and send it
up hot with the goose to table. You may likewise
add gravy and apple-sauce, and garnish your dish with
a crust of bread grated very fine.
A Stubble Goose.
TAKE two onions, with a few leaves of sage
washed clean, and chop them as fine as possible.
Mix with them a large piece of butter, some salt, and
pepper. Put this into the body of the goose, then tie
both ends, and put it down to the fire to roast. Singe
and dredge it with flour, and when it is thoroughly
hot, baste it with fresh butter.
When near done,
dredge it again, and keep basting it till the froth rises,
and the steam draws to the fire, then take it up, put
it into your dish, pour a little boiling hot water over
it, and serve it up with good gravy sauce in one boat,
apple-sauce in another,
Ducks.
YOU must prepare them for the spit in the same
manner you do geese, by putting into the body some
sage and onion chopped fine, with pepper and salt.
When you lay them down, singe, dust, and baste them
with butter, and a good fire will roast them in about
twenty minutes. Before you take them up, dust them
.
190 YOUNG WOMAN'S COMPANION;
with four, and give them another basting with butter
to make them froth and look brown. Your gravy
must be made of the gizzard and pinions, with an
onion, a tea-spoonful of lemon pickle, a few grains
of
pepper, a large blade of mace, and a tea-spoonful
of catchup. When they are thoroughly stewed, strain
off the gravy, put some into the dish with the ducks,
and the remainder in a boat or bason. Wild ducks
must be done in the same manner.
Pigeons.
AFTER you have drawn your pigeons, and taken
the craws clean out, wash them in several waters.
When you have dried them, roll a good lump of butter
in some chopped parsley, and season it with pepper
and salt. Put this into your pigeons, then spit, dust
with four, and baste them. When enough, serve
them
up with parsley and butter for sauce, and, if in
season, garnish your dish with bunches of asparagus.
A good fire will roast them in twenty minutes.
Larks.
TAKE a dozen of larks, put them on a skewer,
and tie both ends of the skewer to the spit. Dredge
and baste them, and in about ten or twelve minutes
they will be done. Make your sauce thus : Take the
crumb of half a penny loaf, shred it very fine, and
put it into a saucepan, with a piece of butter about
the size of a walnut. Shake it over a gentle fire till
it is of a light brown, then lay it between your birds
on your plate or dish, and pour á little melted butter
á
over them.
Rabbits.
When
you have cased your 'rabbits, skewer their
heads upon their backs, their fore-legs into their ribs,
and the hind legs double. Take the crumb of half a
penny loaf, a little parsley, thyme, sweet marjoram,
and lemon-peel. Shred all these fine, and season
them with pepper, salt, and nutmeg. Mix them up
into a light stuffing with two eggs a little cream, and
a quarter of a pound of butter. Put this into their
a
OR, FRUGAL HOUSEWIFE.
191
bellies, sew them up, and dredge and baste them well
with butter.- When done, take them up, chop the
livers after boiling, and lay them in lumps round the
edge of your dish.--Serve them up with parsley and
butter for sauce.
To roast a rabbit hare-fashion, you must lard it with
bacon, and baste it in the same manner you do a
hare, directions for which you will find in the next
section. If you lard it, make gravy sauce, if not, white
sauce will be most proper.
SECT. III.
ROASTING GAME.
Pheasants and Partridges.
THE same methods are to be taken in dressing
either of these birds. When you have spitted and
laid them down, dust them with flour, and baste them
often with fresh butter, keeping them at a good
distance from the fire. About half an hour will roast
them. Make your gravy of 'a scrag of mutton, and
put into the saucepan with it, a tea-spoonful of lemon-
pickle, a large spoonful of catchup, and the same of
browning, which is made in the following manner :
Beat small four ounces of treble-refined sugar, and put
it into a frying-pan, with one ounce of butter. Set
it over a clear fire, and mix it well together. When
it begins to be frothy by the sugar dissolving, hold it
higher over the fire, and have ready a pint of red wine.
When the sugar and butter is of a deep brown, pour
in a little of the wine, and stir it well together; then
add more wine, and keep stirring it all the time.
Put in half an ounce of Jamaica pepper, six cloves,
four shalots peeled, two or three blades of mace, three
spoonfuls of catchup, a little salt, and a rind of one
lemon. Boil, them slowly about ten minutes, and
then pour it into a bason. When cold, take off the
a
*
192 YOUNG WOMAN'S COMPANION;
a
scum very clean, and bottle it up for use. Strain it,
and put a little into the dish with the birds. Serve
them up, with the remainder in one bason, and bread,
sauce in another. By way of ornament fix one of the
principal feathers of the pheasant in its tail.
Woodcocks or Snipes.
THESE birds are so peculiar from all others, that
they must never be drawn. When you have spitted
them, take the round of a threepenny loaf, and toast
it nice and brown ; then lay it in a dish under the
birds, and when you put them in the fire, baste them
with a little butter, and let the trail or gut drop on
the toast. When they are done, put the toast in the
dish, and lay the birds on it. Pour about a quarter
of a pint of gravy into the dish, and set it over a lamp
or chafing dish for three or four minutes, and then
take it hot to table.A woodcock will take about
twenty minutes roasting, and a snipe fifteen.
Ruffs and Regs (which are particularly found in
Lincolnshire and the Isle of Ely) are very delicate
birds, and must be trussed like the woodcock, but
not dressed with the guts. When done, serve them
up with gravy and bread sauce, and garnish the dish
with crisp crumbs of bread,
Hares.
: WHEN your hare is called and properly trussed for
dressing, make a stuffing thus : Take a large slice of
bread, and crumble it very fine, put to it a quarter of
a pound of beef marrow, or suet, the like quantity of
butter, the liver boiled and shred fine, a sprig or two
of winter savoury, a bit of lemon-peel, an anchovy, a
little chyan pepper; and half a nutmeg grated.. Mix
these well together with a glass of red wine and two
eggs, put it into the belly of the hare, and sew it
up.
When you have spitted it, and laid it before the fire,
put into your dripping-pan a quart of milk, and keep
basting your hare with it till there is little left. When
it is nearly done, dredge it with flour, and baste it
with butter till it is properly frothed. If it is a small
+
ܪ*،،، ،، '
} .. تزی
: با
Tveis
!
OR, FRUGAL HOUSEWIFE.
193
hare, it will take about an hour and a half; and if a
large one, two hours. When done, put it into
your
dish, and serve it up with plenty of good rich gravy,
and some currant jelly warmed in a cup ; or red wine
and sugar done to a syrup, thus : take a pint of red
wine, put it into a quarter of a pound of sugar, set
it over a slow fire, and let it simmer for a quarter of an
hour; then take it off, and pour it into your sauce
boat or bason.
Venison.
TAKE a haunch of venison, and when you have
spitted it, rub some butter all over it. Take four
sheets of clean paper, well buttered, two of which
put on the haunch. Then make a paste with some
flower, a little butter and water ; roll it out half as
as your haunch, and put it over the fat part ;
cover this with the other two sheets of paper, and tie
them fast with packthread. Lay it to a brisk fire,
and baste it well all the time it is roasting. When
it is near done, take off both paper and paste, dredge
it well with flour, and baste it with butter. As soon
as it becomes of a light brown take it up, and serve
it to table with brown gravy, currant jelly, or the
syrup mentioned in the preceding article for a hare.--
A haunch will take about three hours roasting.
SECT. IV.
ROASTING FISH.
Cod's Head.
WHEN the head is washed thoroughly clean, score
it with a knife, strew a little salt on it, and if you have
it, put it into a large tin oven; if not, lay it in a
stew-pan before the fire, with something behind the
pan, that the fire may have its proper effect on the
meat. Throw away all the water that comes from it'
the first half hour, and then strew over it a little nut-
7
Bb
194
YOUNG WOMAN'S COMPANION;
#
meg, cloves, mace beat fine, and salt. Flour it and
baste it with butter; when it has lain some time thus,
turn, season, and baste the other side the same. Turn
it often, continue the basting frequently, and strew
on it some crumbs of bread. If it is a large head, it
will take four or five hours. Have ready some melted
butter, with an anchovy, some of the liver of the fish
boiled and bruised fine, and mix it well with the
butter, and two yolks of eggs beat fine. When these
boil, strain them through a sieve, and put them into
the saucepan again, with a few shrimps or pickled
,
cockles, two spoonfuls of red wine, and the juice of
a lemon. When this has simmered for a minute or
two, put it into the pan in which the head was roasted,
and stir it well altogether; then put it again into
the saucepan, and keep stirring it till it boils. Being
thus ready with your sauce, put the head into a large
dish, pour your sauce into a bason, and serve both up
hot to table.-Garnish the head with fried fish, lemon,
and scraped horse-radish.
Lobsters.
WHEN
you have half-boiled your lobster, take it
out of the water, rub it well with butter, and lay it
before the fire ; continue basting it with butter till it has
a fine froth, and the shell looks of a dark brown.' Then
put into your dish, and serve it up with plain melted
butter in a sauce-boat.
>
CHAP. XVI,
BAKING,
SECT. I.
BUTCHER'S MEAT.
THE only method to be observed previous to this
mode of cookery, is to have the pans, or what-
ever vessels you send your provisions in to the oven,
OR, FRUGAL HOUSEWIFE.
195
perfectly clean, so that the care you have taken in
preparing the article may not be injured from neglect
in cleanliness.
Rump of Beef
CUT out the bone quite clean, then beat the flesh
well with a rolling-pin, and lard it with a piece of
a
bacon cut out of the back. Season your bacon with
pepper, salt, and cloves, and lard across the meat,
that it may cut handsomer. Season the meat with
pepper, salt, and cloves ; put it into an earthen pot
with all the broken bones, half a pound of butter,
some bay-leaves, whole pepper, one or two shalots,
and some sweet herbs. Let the top of the pan be
covered quite close, then put it into the oven, and it
will be done in about six hours.-- When enough, skim
off the fat clean, put the meat into a dish, and serve
it up with some dried sippits, and its own liquor
poured into the dish.
Leg of Beef.
TAKE a fine leg of beef, cut off all the meat, and
let the bones be well broken in pieces. Put the whole
into an earthen pan, with two onions and a bundle of
sweet herbs, and season it with a spoonful of whole
pepper, and a few cloves and blades of mace. Cover
it with water, and having tied the top of the pot quite
close with brown paper, put it into the oven to
bake.When enough, skim off the fat, strain the
liquor through a sieve, pick out all the fat and sinews,
and put them into a saucepan with a little of the gravy,
and a piece of butter rolled in four. Set the saucepan
on the fire, shake it often, and when it is thoroughly
hot, pour it into the dish with the meat, and send it
to table.Ox-cheek may be done in the same manner,
and if the liquor should be too strong, you may
weaken it by pouring in a moderate quantity of boiling
water.
Calf's Head.
WHEN
you have properly cleansed the head, put
it into a large earthen dish, or pan, and rub the inside
196
YOUNG WOMAN'S COMPANION;
with butter. Put some long iron skewers across the
top of the dish, and lay the head on them. Grate
some nutmeg all over the head, with a few sweet
herbs shred small, some cruinbs of bread, and a little
lemon-peel cut fine. Then flour it all over, stick
pieces of butter in the eyes, and on different parts of
the head, and send it to the oven. You may throw
a little pepper and salt over it, and put into the dish
a bunch of sweet herbs, an onion, a blade of mace,
some whole pepper, two cloves, and a pint of water,
and boil the brains with some sage. When the head
is enough, lay it on a dish, and put it before the fire
to keep warm; then stir all together in the dish, and
put it into a saucepan, and when it is quite hot strain
it off, and pour it into the saucepan again. Put in a
piece of butter rolled in flour, the sage and brains
chopped fine, a spoonful of catchup, and two of red
wine. Boil them well together, pour the whole over
the head in a dish, and send it to table.
Pigs.
LAY your pig into a dish well buttered, flour it all
over, rub some butter on the pig, and send it to the
When you think it is enough take it out, rub
it over with a buttered cloth, and put it into the oven
again till it is dry; then take it out, lay it in a dish,
r
and cut it up. Skim off the fat from the dish it was
baked in, and some good gravy will remain at the
bottom. Put this to a little veal gravy, with a piece
of butter rolled in four, and boil it up with the brains;
then pour it into a dish, and mix it well with the sage
that comes out of the belly of the pig. Serve it up
hot to table with apple-sauce and mustard,
A Bullock's or Calf's Heart.
TAKE some crumbs of bread, chopped suet, (or a
bit of butter) parsley chopped, sweet marjoram,
lemon-peel grated, pepper, salt and nutmeg, with
the yolk of an egg; mix these all well together, stuff
the heart with it, and send it to the oven. When
oven.
>
OR, FRUGAL HOUSEWIFE.
197
done, serve it up with gravy, melted butter, and cur-
rant jelly in boats. The same methods are to be used
whether you bake or roast it ; but if care is taken,
baking it is the best way, as it will be more regularly
done than it can be by roasting.
SECT. II.
BAKING FISH.
Cod's Head.
WHEN it is thoroughly cleansed and washed, lay
it in the dish, which you must first rub round with
butter. Put in a bunch of sweet herbs, an onion
stuck with cloves, three or four blades of mace, some
black and white pepper, a nutmeg bruised, a little
lemon-peel, a piece of horse-radish, and a quart of
water.
Dust the head with flour, grate a little nut-
meg over it, stick bits of butter on various parts, and
sprinkle raspings all over it, and send it to the oven.
When done, take the head out of the dish, and put
it into that it is to be served up in. Set the dish over
boiling water, and cover it close, to prevent its
getting cold. In the mean time, as expeditiously as
you can, pour all the liquor out of the dish in which
it was baked into a saucepan, and let it boil three or
four minutes ; then strain it, and put to it a gill of
red wine, two spoonfuls of catchup, a pint of
shrimps, half a pint of oysters, a spoonful of mush,
room pickle, and a quartern of butter rolled in flour,
Stir all well together, and let it boil till it is thick;
then strain it and pour it into the dish. Have 'ready
.
some toasted bread cut three-corner-ways, and fried
crisp. Stick some pieces of the toast about the head
and mouth, and lay the remainder round the head.
Garnish your dish with crisped parsley, lemon notched,
and scraped horse-radish.
198
YOUNG WOMAN'S COMPANION;
Salmon.
TAKE a piece of salmon of five or six pounds
weight, (or larger according to your company) and
cut it into slices about an inch thick, after which make
a forcemeat thus : Take some of the flesh of the
salmon, and the same quantity of the meat of an eel,
with a few mushrooms. Season it with pepper, salt,
nutmeg, and cloves, and beat altogether till it is very
fine. Boil the crumb of a roll in milk, and beat it up
with four eggs till it is thick ; then let it cool, add
four more raw eggs to it, and mix the whole well
together. Take the skin from the salmon, and lay
the slices in a dish. Cover every slice with the force-
meat, pour some melted butter over them, wiih a few
crumbs of bread, and place oysters round the dish.
Put it into the oven, and when it is of a fine
brown, pour over it a little melted butter, with some
red wine boiled in it, and the juice of a lemon, and
serve it up hot to table.
.
Carp.
TAKE a brace of carp, and having greased the
pan, in which they are to be baked, with butter, put
them into it. Let it be of such a size as will hold
them at full length, otherwise they will be apt to
break. When you have put them into the pan, season
them with a little black and white pepper, mace,
cloves, nutmeg, a bunch of sweet herbs, an onion,
and an anchovy: then pour in a bottle of white wine,
cover them close and put them into the oven.
If of a
Jarge size, they will take an hour baking, but if small,
a less time will do. When enough, take them out of
the pan, and lay them in a dish. Set it over boiling
water to keep it hot, and cover it close. Pour all the
liquor in which they were baked into a saucepan ; let
;
it boil a minute or two, strain it, and add half a pound
of butter rolled in flour. Keep stirring it all the time
it is boiling ; squeeze in the juice of half a lemon, and
put in a proper quantity of salt, observing to skim all
OR, FRUGAL HOUSEWIFE.
199
6
;
the fat off the liquor. Pour the sauce over the fish,
lay the roes round them, and garnish with lemon.
Eels and Lampreys.
CUT off their heads, gut them, and take out the
blood from the bone as clean as possible. Make a
force-meat of shrimps or oysters chopped small, half a
penny
loaf crumbled, a little lemon-peel shred fine,
the yolks of two eggs, and a little salt, pepper and
nutmeg. Put this into the bellies of the fish, sew
them up, and turn them round on the dish. Put flour
and butter over them, pour a little water into the dish,
and bake them in a moderate oven. . When done,
take the gravy from under them, and skim off the fạt
strain it through a hair sieve, and add one tea-spoonful
of lemon pickle, two of browning, a large spoonful
of walnut-catchup, a glass of white wine, an anchovy,
and a slice of lemon. Let it boil ten minutes, and
thicken it with butter and flour. Garnish with lemon
and crisped parsley.
Herrings.
SCALE, wash, and dry them well in a cloth, then
lay them on a board, and take a little black pepper, a
few cloves, and plenty of salt: mix them together, and
rub the fish all over with it. Lay them straight in a
por, cover them over with vinegar, put in a few bay
leaves, tie a strong paper over the top, and bake
them in a moderate oven. They may be eat either
hot or cold; and if you use the best vinegar, they
will keep good for two or three months.
Sprats may be done in the same manner, and
either of them will furnish an occasional and pleasing
relish.
Turbot.
TAKE a dish about the size of the turbot, rub
butter thick all over it, throw on a little salt, a little
beaten pepper, half a large nutmeg, and some parsley,
chopped fine. Pour in a pint of white wine, cut off
the head and tail, and lay the turbot in the dish;
pour another pint of white wine all over, grate the
200 YOUNG WOMAN'S COMPANION;
i
܀
Make your
other half of the nutmeg over it, a little pepper, some
salt, and chopped parsley. Lay a piece of butter here
and there all over, then strew it with flour and crumbs
of bread. Being thus prepared, send it to the oven,
and let it be done of a fine brown colour. When
you take it out, or have it home, put the turbot into
the dish in which you mean to serve it up, then stir
the sauce in the dish it was baked in, pour it into a
saucepan, shake in a little flour, let it boil, and then
stir in a piece of butter with two spoonfuls of catchup.
When the whole boils, pour it into basons, and serve
it
up
with the fish. Garnish your dish with lemon
and you may add what other sauce you fancy, as
shrimps, anchovies, mushrooms, &c.
Pike, with Force-meat.
PREPARE your pike thus :-Gut it without
cutting it open, and take care it is well cleaned. Cut
a notch down the back from head to tail, turn it round,
and fasten the tail in the mouth.
force-
meat thus : Take the udder of a leg of veal, or the
kidney part of a loin of lamb, some fat bacon cut in
dice, the spawn or melt of the fish, some green onions,
a mushroom or two, or truffes, parsley and salt, a little
nutmeg and pepper ; add a bit of butter to fry it ;
chop it all well, with the crumb of a French roll
soaked in cream or milk. Pound all together in a
large mortar, with three or four eggs; try if it is sea-
soned to your mind, fill the belly of your fish with it,
close up that part which was cut in the back, and
make it nice and even. Then take two or three eggs,
beat them up, daub the fish well over with it, and
stew 'on some crumbs of bread. Pur it in a gentle
.
oven, and proportion the time according to the size of
your fish. When done, use the following sauce : take
two or three ladles of good gravy, and add to it three
large spoonfuls of whole capers, some parsley chopped
fine, the juice of two lemons, and a little minced
shalot. Pour this into a boat or bason, and serve it
up hot with your fish. Garnish with fried parsley.
*1
2
OR, FRUGAL HOUSEWIFE.
201
Mackarel.
CUT their heads off, wash and dry them in a
cloth, cut them open, rub the bone with a little bay
salt beat fine ; take some mace, black and white
pepper, and a few cloves, all beat fine ; lay them in
a long pan, and between every layer of fish put two or
three bay leaves, and cover them with vinegar. Tie
writing paper over them first, and then thick brown
paper doubled. They must be put into a very slow
oven, and will take a long time doing. When they
are enough, uncover them, and let them stand till
they are cold ; then pour away all the vinegar they
were boiled in, cover them with some more vinegar,
and put in an onion stuck with cloves. Send them to
a very slow oven again, and let them stand two hours.
When completely done, put them aside, and they
will keep good a considerable time. When
When you take
them out, let it be with a slice, as your hands will be
apt to break and spoil them. They make a most
excellent occasional repast.
CHAP. XVII.
BROILING.
Nthis mode of cooking three things are to be prin-
roughly clean, and your fire quite clear. Secondly,
that you turn your meat quick and often while broiling,
as it will be a means of preserving the juices. And,
thirdly, to have your dish placed on a chafing dish of
hot coals, that by putting one piece after another into
it as they are done, the whole may be taken quite hot
to table.
Cc
202
YOUNG WOMAN'S COMPANION ;
SECT. I,
BUTCHER'S MEAT AND POULTRY.
a
Beef Steaks.
LET your steaks be cut off a rump of beef about
half an inch thick ; take care to have your fire clear,
and rub your gridiron well with beef suet. When it is
hot lay on your steaks: let them broil till the side next
the fire is brown; then turn them, and when the other
side is brown, lay them on a hot dish, with a slice of
butter between each steak ; sprinkle a little pepper and
salt over them, and let them stand two or three mi-
nutes; in the main time slice a shalot as thin as pos-
sible into a spoonful of water ; lay on your steaks
again, and keep turning them till they are enough ;
then put them on your dish, pour the shalots and
water over them, and send them to table. Add for
sauce horse-radish and pickles. Garnish with scraped
horse-radish.
Mutton Steaks.
CUT your steaks about half an inch thick, and if it“ '
be the loin, take off the skin with a part of the fat.
When your gridiron is hot, rub it with fresh suet, lay
on your steaks, and keep turning them as quick as
possible: if you do not take great care, the fat that
drops from them into the fire will smoak and spoil
them; but this may in a great measure be prevented,
;
by placing your gridiron on a slant. When enough
put them into a hot dish, rub them well with butter,
slice a shalot very thin into a spoonful of water, and
pour it on them, with a spoonful of catchup. Serve
them up hot, with scraped horse-radish and pickles.
Pork Chops.
In broiling these the same rules are to be observed
as those given for mutton chops, except with this dif-
ference, that they require more doing. When they
OR, FRUGAL HOUSEWIFE.
203
are enough, put a little good gravy on them ; and in
order to give them an agreeable flavour, strew over a
little sage shred very fine. The only sauce is mustard.
Or Palates.
PREPARE your palates for broiling thus: Having
peeled them, put into a stew-pan a little butter rolled
in flour, salt and pepper, two shalots, a clove of
garlic, two cloves, parsley, a laurel leaf, thyme, and
as much milk as will simmer your palates till tender.
When this is done, take them out, and rub over them
the yolks of eggs with bread crumbs; then put them
on your gridiron, broil them slowly, and when enough
serve them up with sharp sauce.
Chickens.
SLIT your chickens down the back, season them
with pepper and salt, and lay them on the gridiron.
over a clear fire, and at a great distance. Let the
insides continue next the fire till they are nearly half
done ; then turn them, taking care that the fleshy
sides do not burn, and let them broil till they are of a
fine brown. Have ready good gravy sauce, with
some mushrooms, and garnish them with lemon and the
livers broiled ; the gizzards cut, slashed and broiled,
with pepper and salt; or you may make the following
sauce : Take a handful of sorrel, and dip it in boiling
water; then drain it, and have ready half a pint of
good gravy, a shalot shred small, and some parsley
boiled very green ; thicken it with a piece of butter
rolled in flour, and add a glass of red wine ; then lay
your sorrel in heaps round the chickens, and
sauce over them. Garnish with sliced lemon.
Pigeons.
PIGEONS
may
be broiled either whole or slit, and
must be done very slowly over a clear fire. If you
broil them whole, take some parsley shred fine, a piece
of butter as big as a walnut, with a little pepper and
salt, and put into their bellies, tying both ends with
a a bit of coarse thread. If you split them, season the
inside with pepper and salt; and when done, serve
pour the
204 YOUNG WOMAN'S COMPANION ;
them up with parsley and butter poured over them.-
They will be quicker done by being slit; but the best
method is to broil them whole.
SECT. II.
BROILING FISH,
Fresh Salmon,
CUT some slices from a fresh salmon, and wipe
them clean and dry ; then melt some butter smooth
and fine, with a little flour and basket salt. Put the
pieces of salmon into it, and roll them about, that
they may be covered all over with butter. Then lay
them on a nice clean gridiron, and broil them over a
clear but slow fire. While the salmon is broiling
make your sauce thus : Take two anchovies, wash,
bone, and cut them into small pieces, and cut a leek
into three or four long pieces. Set on a saucepan
with some butter and a little flour, put in the anchovies
and leek, with some capers cut small, some pepper
and salt, and a little nutmeg; add to them some
warm water, and two spoonfuls of vinegar, shaking
the saucepan till it boils ; and then keep it on the
sim mer till you are ready for it. When the salmon
is done on one side, turn it on the other till it is quite
enough ; then take the leek out of the sauce, pour it
into a dish, and lay the broiled salmon upon it." Gar-
nish with lemons cut in quarters.
Dried Salmon.
LAY
your
dried salmon in soak for two or three
hours, then lay it on the gridiron, and shake over it a
Jitile pepper. It will take but a short time, and
when done serve it up with melted butter.
Cod.
CUT the cod into slices about two inches thick,
and dry and flour them well.. Make a good clea fire,
rub the gridiron with a piece of chalk, and set it high
OR, FRUGAL HOUSEWIFE.
205
from the fire. Then put in your slices of fish, turn
then often, and let them broil till they are of a fine
browa colour. Great care must be taken in turning
them that they do not break. When done, serve them
up with lobster and shrimp sauce.
Crimped Cod.
TAKE a gallon of spring water, put it into a sauce-
pan over the fire, and throw in a handful of salt. Boil
it up several times, and keep it clean scummed.
When it is well cleared from the scum, take a
middling sized cod, as fresh as possible, and put it
into some fresh pump-water. Let it lie a few minutes,
and then cut it into slices about two inches thick.
Throw these into the boiling brine, and let them
boil briskly a few minutes. Then take the slices
out with great care, that they may not break, and put
them on a sieve to drain. When they are well dried,
flour them, and lay them at a distance upon a very
good fire to broil. When enough, serye them up with
lobster, shrimp, or oyster sauce.
Cod Sounds.
LAY them a few minutes in hot water ; then take
them out, rub them well with salt, and take off the
skin and black dirt, that they may look white.
After this put them into water, and give them a boil,
then take them out, flour them well, strew on some
pepper and salt, and lay them on the gridiron.
When enough, lay them on your dish, and pour over
them melted butter and mustard.
Trout.
WHEN
you have properly cleansed your fish, and
made it thoroughly dry with a cloth, tie it round with
packthread from head to tail, in order to preserve its
shape entire. Then melt some butter, with a good
deal of basket salt, and pour it all over the
trout till it is perfectly covered : after lying in it a
minute or two, take it out, and put it on the grid-
iron over a clear fire, that it may do gradually. For
sauce, wash and bone an anchovy, and cut it very
206
YOUNG WOMAN'S COMPANION;
а
small ; chop a large spoonful of capers ; melt some
butter, with a little flour, pepper, salt and numeg,
and put it into the anchovy and capers, with nalf a
spoonful of vinegar. When the trout is done, lay
it in a warm dish, pour your sauce boiling hos over it,
and send it to table.
Mackarel.
WASH them clean, cut off their heads, and take
out the roes at the neck end. Boil tbe roes in a little
water ; then bruise them with a spoon, beat up the
yolk of an egg, with a little nutmeg ; a little lemon-
peel cut fine, some thyme, parsley boiled and chopped
fine, a little salt and pepper, and a few crumbs of
bread. Mix these well together, and put it into the
bellies of the fish ; then four them well, and broil
them nicely. Let your sauce be melted butter, with
a little catchup or walnut pickle.
Haddocks and Whitings.
WHEN you have gutted and clean washed them,
dry them well in a cloth, and rub a little vinegar over
them, which will prevent the skin from breaking.
Having done this, dredge them well with flour, and
before you put them on, rub the gridiron well with
beef suet. Let your gridiron be very hot when you
lay your fish on, otherwise they will stick to it, and
the fish be broke in turning. While they are broiling,
jurn them two or three times, and when enough,
serve them with plain melted butter, or shrimp
;
a
sauce.
Another, and indeed a very excellent method of
broiling these fish is thus : When you have cleaned
and dried them as before-mentioned, put them into a
tin oven, and set them before a quick fire. As soon
as the skins begin to rise, take them from the fire, and
having beat up an egg, rub it over them with a feather,
Sprinkle a few crumbs of bread over them, dredge
them well with four, and rub your gridiron, when
hot, with suet or butter.
Lay on your fish, and
when you have turned them, rub over a little butter,
OR, FRUGAL HOUSEWIFE.
207
and keep turning them till they are done, which will
be known by their appearing of a nice brown colour ;
when done, serve them up either with shrimp sauce,
or plain melted butter, and garnish with melted
butter or red cabbage.
Eels.
HAVING skimmed, cleansed, and dried your
eels, rub them with the yolk of an egg ; 'strew over
them some crumbs of bread, chopped parsley and
sage, and season them with pepper and salt. "Baste
them well with butter, and then put them on the
gridiron over a clear fire. When done, serve them
up
with melted butter and parsley.
Eels, pitch-cocked.
TAKE a large eel, and scour it well with salt to
clean off all the slime; then slit it down the back,
take out the bone, and cut it into three or four pieces.
Take the yolk of an egg, and put it over the inside,
sprinkle on crumbs of bread, with some sweet herbs
and parsley chopped very fine, a little nutmeg grated,
and some pepper and salt mixed together. Then
put it on a gridiron over a clear fire, broil it of a fine
light brown, and when enough, serve it up with
anchovy sauce, and parsley and butter. Garnish
with raw parsley and horse-radish.
Another method of pitch-cocking eels is, when you
have gutted, cleansed, and properly dried them,
sprinkle them with pepper, salt, and a little dried
sage, turn them backward and forward, and skewer
them. Rub your gridiron with beef-suet, broil them
a good brown, and when done, put them into your
dish, and serve them up with plain melted butter for
sauce.
Garnish your
dish with fried parsley.
Herrings.
SCALE, gut, and cut off their heads; wash them
clean, and dry them in a cloth ; then dust them well
with flour and broil them. Take the heads, mash
them, and boil them in small beer or ale, with a little
whole pepper and onion.
When it is boiled a quarter
а
208 YOUNG WOMAN'S COMPANION;
of an hour, strain it off, thicken it with butter and
flour, and a good deal of mustard. Lay the herrings,
when done, in a plate or dish, pour the sauce into a
boat, and serve them up.
CHAP. XVIII.
FRYING,
SECT. I.
BUTCHER'S MEAT, &c.
Venison.
UT your meat into slices, and make gravy of the
bones. Fry it of a nice brown, and when done
take it up, and keep it hot before the fire. Then put
some butter, well rolled in flour, into the pan, and
keep stirring it till it is quite thick and brown; but be
careful that it does not burn. Stir in half a pound of
fine sugar beat to powder, put in the gravy made
from the bones, and some red wine. Make it the
thickness of a fine cream ; squeeze in the juice of a
lemon, warm the venison in it, put it in the dish and
pour
the sauce over it.
Veal Cutlets.
CUT
your
veal into slices of a moderate thickness,
dip them in the yolks of eggs beat up fine, and strew
over them crumbs of bread, a few sweet herbs, some
lemon-peel, and a little grated nutmeg. Then put
them into your pan, and fry them with fresh butter.
While they are frying, make a little good gravy, and
when the meat is done, take it out, and lay it in a
dish before the fire. Shake a little flour into the pan, ,
and stir it round; put in the gravy, with the juice of
a lemon, stir the whole well together, and pour it
over the cutlets. Garnish your dish with sliced
lemon.
OR, FRUGAL HOUSEWIFE.
209
a
a
Neck or Loin of Lamb.
CUT your lamb into chops, rub both sides with the
yolk of an egg, and sprinkle over them some crumbs
of bread, mixed with a little parsley, thyme, marjo-
ram, with savory and a little lemon-peel, all chop-
ped very fine. Fry them in butter till they are of a
nice light brown, then put them into your dish, and
garnish with crisped parsley.
Or you may dress them ihus:
Put your steaks into the pan with half a pint of ale,
and a little seasoning, and cover them close. When
enough, take them out of the pan, lay them in a plate
before the fire to keep hot, and pour all out of the pan
into a bason; then put in half a pint of white wine, a
few capers, the yolks of two eggs beat fine, with a
little nutmeg and salt; add to this the liquor they
were fried in, and keep stirring it one way all the time
till it is thick; then put in the chops, keep shaking
the pan for a minute or two, lay the chops in the dish,
and pour the sauce over them. Garnish with crisped
parsley and lemon.
Sweetbreads.
CUT them into long slices, beat up the yolk of an
egg, and rubit over them with a feather., Make a sea-
soning of pepper, salt and grated bread, strew this over
them, and fry them in butter. Serve them up with
melted butter and catchup, and garnish with crisped
parsley, and very small thin slices of toasted bacon.
Calf's Brains.
CUT the brains into four pieces, and soak them in
broth and white wine, with two slices of lemon put
into it, a little pepper and
and salt, thyme, laurel, cloves,
parsley and shalots. When they have remained in
this about half an hour, take them out and soak them
in batter made of white wine, a little oil, and a little
salt, and fry them of a fine colour. You may like-
wise strew over them crumbs of bread mixed with the
yolks of eggs. Serve them up with plain melted butter,
and garnish with fried parsley.
8
Dd
210 YOUNG WOMAN'S COMPANION;
Beef-Steaks.
FRY your steaks over a brisk fire, with a little
butter in the pan, and when they are of a nice light
brown, take them out and put them in a dish before
the fire.-Then take half a pint of hot gravy, and put
it into the pan, with a little pepper and salt, and two
or three shalots chopped fine. "Boil them up in the
pan for two or three minutes, and then pour the whole
over the steaks. Garnish with scraped horse-radish.
0x Tongues.
WHEN you have boiled the tongue till it is tender,
cut it into slices, and season them with a little nut-
meg, cinnamon, and sugar. , Then beat up the yolk
of an egg with a little lemon juice, and rub it over
the slices with a feather. Make some butter boiling
hot in the frying-pan, and then put in the slices.
When done, serve them up with melted butter, sugar,
and white wine, all well mixed together.
Ox Feet, or Cow Heel.
SPLIT the feet asunder, then take out all the bones,
and put the meat into the frying-pan with some butter.
When it has fried a few minutes, put in some mint
and parsley shred small, a little salt, and some beaten
butter. Add likewise the yolks of two eggs beat fine,
half a pint of gravy, the juice of a lemon or orange,
and a little nutmeg. When the foot is done, take
* out, put it into your dish, and pour the sauce
.
a
а
over it,
Tripe.
CUT your tripe into pieces about three inches
square'; dip them in some small beer batter, or yolks
of eggs, and have a good quantity of mutton or beef
dripping in your pan. Fry it till it is of a nice light
brown, then take it out, let it drain for a minute, put
it into your dish, and serve it up'with plain melted
butter in a boat, and mustard,
Sausages.
THE mode of frying sausages is so simple, and so
generally kuown, that it needs no description. · How-
OR, FRUGAL HOUSEWIFE.
211
a
on
ever, we shall notice one way, of which the cook
may not be informed. Take six apples, and slice
four of them as thick as a crown piece; cut the other
two into quarters, and take the cores clean out. Fry
the slices with the sausages till they are of a nice light,
brown colour. When done, put the sausages into the
middle of the dish, and the apples round them. Gar-
nish with the apples quartered.
Chickens.
CUT yonr chickens into quarters, and rub them
with the yolk of an egg; then strew some
crumbs of bread, with pepper, salt, grated nutmeg
and lemon peel, and chopped parsley. Fry them in
butter, and when done put them into your dish before
the fire. For sauce thicken some gravy with a little
flour, and put into it a small quantity of chyan pepper,
some mushroom powder, or catchup, and a little
lemon juice. When it is properly heated, pour it over
the chickens, and serve it up.
Artichoke Bottoms.
BLANCH them in water, then flour them, and
fry them in fresh butter. Lay them in your dish, and
pour melted butter over them for sauce. Or you may
put a little red wine into the butter, and season with
nutmeg, pepper and salt.
Celery.
TAKE six or eight heads of fresh celery, and cut
off the green tops, with the outside stalks. Wash
them well, and have the roots clean. Have ready a
pint of white wine, the yolks of three eggs beat fine,
and a little salt and nutmeg. Mix all well together
with four, and make it into a batter, then dip every
head into it, put them into a pan, and fry them with
butter. When enough, lay them in your dish, and
pour melted butter over them for sauce.
Potatoes.
CUT your potatoes into thin slices, and fry them in
butter till they are nicely brown. Then lay them in a
dish or plate, and pour melted butter over them for
a
a
sauce,
212
YOUNG WOMAN'S COMPANION;
3
SECT. II.
FRYING FISH.
As a necessary prelude to our directions for frying
fish, it may not be improper to make the few following
general observations: When you fry any kind of fish,
first dry thein in a cloth, and then four them. Put
into your frying-pan plenty of dripping, or hog's-lard,
and let it boil before you put it in a dish. When they
are properly fried, lay them in a dish, or bair sieve,
to drain. If you fry parsley, be sure to pick it very
cautiously, wash it well, dip it into cold water, and
throw it into a pan of boiling fat. This will make
it very crisp, and of a fine green, provided you do
not let it remain too long in the pan; but this you
may prevent by its appearance while doing.
Turbot.
HAVING properly cleansed your fish (which in
this mode of dressing must be small) and thoroughly
dried it, strew on some flour, and put it into your pau,
with a sufficient quantity of hot lard to cover it.
When it is fried nice and brown, take it carefully out,
and thoroughly drain the fat from it. In the mean
time clean the pan, put into it as much claret and
white wine as will nearly cover the fish, with an
anchovy, salt, nutmeg, and a little ginger. Put in
the turbot, and let it remain in the liquor till it is half
wasted; then take it out, and put in a piece of butter
rolled in flour, and a minced lemon, Let them sim-
mer together till of a proper thickness, then rub a hot
dish with a piece of shalot, lay the turbot in the dish,
pour over the sauce, and serve it up. You may like-
wise add plain melted butter in a bason.
Carp.
AFTER having cleaned your fish, lay them in a
cloth to dry, then four them, put them into the pan,
and fry them of a fine light brown. Take some crusts
OR, FRUGAL HOUSEWIFE.'
213
1
of bread, cut them three-corner-ways, and fry them
with the roes of the fish. When your fish are nicely
fried, lay them on a coarse cloth to drain, and pre-
pare anchovy sauce, with the juice of a lemon. Lay
your carp in the dish, with the roots on each side, and
garnish with the fried crust and slices of lemon.
Tench.
SLIT the fish along the backs, and raise the flesh
from the bone; then cut the skin across at the head
and tail, strip it clean off, and take out the bone.
Having thus prepared them for frying, take one of
them, and mince the flesh very small, with mush-
rooms, chives, and parsley chopped fine; a little salt,
pepper, beaten mace, nutmeg, and a few savory herbs.
Mix these well together, then pound them in a mor-
tar, and crumbs of bread soaked in cream, the yolks
of three or four eggs, and a piece of butter; and
with this composition stuff your fish, Pat clarified
hutter into your pan, set it over the fire, and when it
is hot strew some flour on your fish, and put them in
one by one. When they have fried till they are of a
nice brown colour, take thein up, and lay them in a
,
coarse cloth before the fire to keep hot. Then pour
all the fat out of the pan, put in a quarter of a pound
of butter, and shake in some flour. Keep it stirring
with a spoon till the butter is a little brown, and then
put in half a pint of white wine.
Stir them together,
and put in half a pint of boiling water, an onion shred
with cloves, a bunch of sweet-herbs, and two blades of
Cover these close, and let them stew as gently
as you can for a quarter of an hour; then strain off
the liquor, and put them into the pan again, adding
two spoonfuls of catchup, an ounce of truffles or
morels boiled tender in half a pint of water, a few
mushrooms, and half a pint of oysters, washed clean
in their own liquor. When your sauce is properly
heated, and has a good flavour, put in your tench, and
let them lay in it till they are thoroughly hot; then
take them out, lay them on your dish, and pour the
*
.
mace.
5
YOUNG WOMAN'S COMPANION ;
a
roes.
sauce over them. Garnish with sliced lemon. The
same methods may be used in frying of carp.
Soals.
TAKE off the skin, rub the fish over with the yolk
of an egg, and strew on them crumbs of bread. Fry
them in hog's lard over a brisk fire, till they are of a
fine light brown. Then take them up, drain them,
put them into your dish, and serve them up with plain
melted butter in a boat. Garnish with green pickles,
Smelts.
BE careful to take away the gills, but leave in the
After you have washed them, dry them well in
a cloth, then beat up an egg very fine, rub it over them
with a feather, and strew on crumbs of bread. Fry
them in hog's lard over a brisk fire, and put them in
when the fat is boiling hot. When they are done of
a fine brown, take them out, and drain the fat from
them, and when you dish them up, put a bason with
the bottoni upwards, into the middle of your dish, and
lay the tails of your fish on the side of it. Garnish with
fried parsley.
Eels,
AFTER having properly cleaned them, and taken
off the heads, cut them into pieces, season them with
pepper and salt, strew on some flour, and fry them
till they are of a fine brown colour. Drain them pro-
perly before you lay them in the dish. Serve them
up
with melted butter and the juice of a lemon squeezed
into it. Garnish with crisped parsley.
Lampreis.
WHEN you cut them open to clean them, be care-
fulto save the blood, and wash them thoroughly clean
in warm water. Fry them in clean dripping, and
when nearly enough, put out the fat, put a little white
wine, and give the pan a shake round. Throw in a
little
pepper,
with some sweet herbs, a few capers, a
piece of butter rolled in Hour, and the blood you saved
from the fish. Cover the pan close, and shake it
often. When they are enough, take them out, strain
OR, FRUGAL HOUSEWIFE.
213
the sauce, put it into the pan again, and give it a quick
boil. Squeeze in the juice of a lemon, stir all to-
gether, and when it is just upon the boil, pour it over
the fish, and serve it up. Garnish with sliced lemon.
Mullets.
SCORE the fish across the back, and dip them in
melted butter. Fry them in butter clarified, and
when enough, lay them on a warm dish. Serve them
with plain melted butter or anchovy sauce.
Herrings.
FIRST scrape off all the scales, then wash them,
dry them well in a cloth, and dredge them with flour.
Fry them in butter over a brisk fire, and when done,
set their tails up one against another in the middle of
the dish. Fry a large handful of parsley crisp, take
it out before it loses its colour; lay it round the fish
and serve them up with melted butter, parsley, and
mustard.
Oysters.
THE largest oysters you can get should be chosen
for frying. When you have properly cleaned and
rinced them, strew over them a little grated nutmeg,
a blade of mace pounded, a spoonful of four, and a
little salt. Dip your oysters singly into this, and fry
them in hog's lard till they are of a nice brown colour.
Then take them out of the pan, put them into your
dish, and pour over them a little melted butter, with
crumbs of bread mixed.
216
YOUNG WOJLAN'S COMPANION;
CHAP. XIX.
STEITING.
SECT. I.
BUTCHER'S MEAT.
TAK
Fillet of Veal.
YAKE the fillet of a cow-calf, stuff it well under
the udder, and at the bone-end quite through
to the shank. Put it into the oven, with a pint of
water under it, till it is a fine brown; then put it into
a stew pan, with three pints of gravy. Stew it till it
is tender, and then put a few morels, truffles, a tea-
spoonful of lemon pickle, a large one of browning,
one of catchup, and a little chyan pepper. Thicken
it with a lump of butter rolled in four. Take out
your veal, and put it into your dish, then strain the
gravy, pour it over, and lay round force-meat balls.
Garnish with sliced lemon and pickles.
Breast of Veal.
PUT a breast of veal into the stew pan with a little
broth, a glass of white wine, a bunch of sweet herbs,
a few mushrooms, a little cinander tied in a bag, two
or three onions, with some pepper and salt. Stew it
over a gentle fire till it is tender; and when done, strain
;
and scum the sauce, put the meat into your dish,
and
pour your sauce over. Garnish with force-meat
balls.
Knuckle of Veal.
LAY at the bottom of your saucepan four wooden
skewers crossways, then put in the veal, with two
or three blades of mace, a little whole pepper, a piece
of thyme, a small onion, à crust of bread, and two
quarts of water. Cover it down close, make it boil,
and then only let it simmer for two hours. When
a
OR, FRUGAL HOUSEWIFE.
217
enough, take it up, put it into your dish, and strain
the liquor over it. Garnish with lemon.
Neck of Veal.
LARD it with large pieces of bacon rolled in pep-
per and salt, shalots and spices. Put it into your
stew-pan, with about three pints of broth, two onions,
a laurel leaf, and a little brandy. Let it simmer
a
gently till it is tender, then put it into your dish, take
the scum clean off the liquor, and then pour it on the
meat.
Calf's Head.
AFTER having properly cleaned the head, put it
into cold water, and let it lay for an hour; then care-
fully take out the brains, the tongue, the eyes and the
bones. Then take a pound of veal and a pound of
beef suet, a very little thyme, a good deal of leuion-
peel minced, a putmeg grated, and two anchovies;
chop all very fine, then grate two stale rolls, and mix
the whole together with the yolks of four eggs; savę
enough of this to make about twenty balls. Take
half a pint of fresh mushrooms clean peeled and
washed, the yolks of six eggs, beat fine, half a pint of
oysters clean washed, or pickled cockles; mix these
all together, after first stewing your oysters. Put the
force-meat into the head and close it; tie it tight with
packthread, and put it into a deep stew-pan, with
two quarts of grayy and a blade or two of mace.
Cover it close and let it stew two hours. In the mean
time, beat up the brains with some lemon-peel cut
fine, a little parsley chopped, half a nutmeg grated,
and the yolk of an egg. Have some dripping boiling,
and fry half the brains in little cakes; fry all the
forcemeat balls, and keep them both hot by the fire.
Take half an ounce of truffles and morels, then strain
the gravy the head was stewed in, and put the truffles
and morels to it, with a few mushrooms. Buil all
together, then put in the rest of the brains, stew them
together for a minute or two, pour the whole over the
head, and lay the cakes of fried brains and forcemeat
a
8
Еe
218 YOUNG WOMAN'S COMPANION;
а
it over
balls round it. Garnish with lemon.-For a small
family, the half of a bead may be done equally fine,
only properly proportioning the quantity of the re-
spective articles.-A lamb's head must be done in
the very same manner.
Calf's Liver.
LARD the liver, and put it into a stew-pan, with
some salt, whole pepper, a bunch of sweet herbs, an
onion, and a blade of mace. Let it stew till tender,
then take it up, and cover it to keep hot. Strain the
liquor it was stewed in, scum off the fat, thicken it
with a piece of butter rolled in flour, and pour
the liver.
Rump of Beef
HALF roast your beef, then put it into a stew-part,
with two quarts of water, and one of red wine, two
or three blades of mace, a shalot, one spoonful of
lemon pickle, two of walnut catchup, and the same
of browning. Put in chyan pepper and salt to your
taste.--Cover it close, and let it stew over a gentle
fire for two hours; then take up your beef, and lay it
in a deep dish, scum off the fat, and strain the gravy;
put in an ounce of morels, and half a pint of mush-
room; thicken your gravy, and pour it over the beef, .
Garnish with force-meat balls and horse-radish.
Beef Steaks.
PEPPER and salt your steaks, and lay them in a
stew-pan. Put in half a pint of water; a blade or
two of mace, an anchovy, a small bunch of herbs, a
piece of butter rolled in flour, a glass of white wine,
and an onion. Cover the whole close, and let it
stew till the steaks are tender; then take them out,
strew some flour over them, fry them in fresh butter
till they are of a nice brown, and then pour off all the
fat. Strain the sauce they were stewed in, pour it into
the pan, and toss it up all together till the sauce is
quite hot and thick. Then lay your steaks in the
dish, pour the sauce over them, and garnish with
horse-radish and pickles.
a
.
OR, FRUGAL HOUSEWIFE.
219
5
Beef Gobbets.
TAKE any piece of beef, except the leg, cut it
into small pieces, and put them into a stew-pan.
Cover them with water, and when they have stewed
an hour, put in a little mace, cloves, and whole pep-
per, tied loosely in a muslin rag, with some celery
cut small. Then add some salt, turnips, and carrots
pared and cut in slices, a little parsley, a buuch of
sweet-herbs, a large crust of bread, and an ounce.
either of barley or rice. Cover it close, and let it
stew till it is tender. Then take oụt the herbs, spices,
and bread, and have ready a French roll nicely toasted,
and cut into four parts. Put these into your dish,
pour in the meat and sauce, and send it hot to table.
Neat's Tongue,
PUT the tongue into your stew-pan, with a sufli.
cient quantity of water to cover it. When it has
stewed about two hours, take it out, peel it, and put
it in again, with a pint of strong gravy, half a pint of
white wine, a bunch of sweet hierbs, a little pepper
and salt, some mace, cloves, and whole pepper, tied
in a muslin rag; add likewise a spoonful of capers
chopped fine, some turnips and carrots sliced, and a
piece of butter rolled in flour. Let the whole stew
together very gently for two hours; then take out
the spice and sweet herbs, put the tongue into your
dish, strain the sauce, pour it over, and serve it up.
Or Palates.
LAY your palates in warm water for half an hour,
then wash them clean, put them into a pot, cover it
with brown paper, tie it down close, and send it to
the oven with as much water as will cover them. Let
them continue there till they are tender, then skin
them, and cut them into pieces about half an inch in
breadth, and three inches long. Put them into a
stew-pan, with a pint of veal gravy, one spoonful of
Madeira wine, the saine of catchup and browning,
one onion stuck with cloves, and a slice of lemon.
Stew them half an hour, then take out the onion
220 YOUNG WOMAN'S COMPANION;
and lemon, thicken your sauce, and pour the whole
into a disb. Have ready boiled some artichoke bot-
toms, cut them into quarters, and lay them over the
palates, with force-meat balls and morels, Garnish
with sļiced lemon.
SECT. II,
you must en
a
STEWING POULTRY; &o.
Turkeys,
IN order to prepare a turkey properly for stewing,
force-meat for stuffing in the following
manner: Take the flesh of a fowl, the same of two
pigeons, half a pound of veal, and a pickled or dried
tongue peeled. Mince these all very small, then beat
them in a mortar, with the marrow of a beef bone,
or a pound of the fat from a loin of veal. Season it
with
pepper
and salt, two or three blades of mace,
as many cloves, and half a nutmeg grated fine. Mix
all well together, and put it into the body of your
turkey. Lay at the bottom of your stew-pan four
skewers crossways, and then put in the turkey, with
a quart of beef or veal gravy (in which sweet herbs
and spice have been boiled), and cover it close. When
it has stewed half an honr, put in a glass of white
winé, a spoonful of catchup, the same of pickled
mushrooms, and a few fresh ones, if in season; a few
truffles and morels and a small piece of butter rolled
in flour. Cover it close, and let it stew half an hour
longer. Have some small French rolls ready fried,
and get some oysters, and strain the liquor from them ;
then put the liquor and oysters into a saqcepan, with
a blade of mace, a little white wine, and a piece of
butter rolled in flour. Let these stew till it is very
thick, and then fill the loaves with it. Lay the turkey
in your dish, and
pour the sauce over it. If there is any
fat on the gravy, take it off, and lay the loaves on
each side of the turkey. If you have no loaves, gara
pish with lenion, or fried oysters.
OR, FRUGAL HOUSEWIFE,
221
Fowls.
PURSUE the same method, at first, in stewing
fowls as you do turkeys; that is to say, put skewers
cross-ways at the bottom of your stew-pan. When
you have laid in your fowl, pat to it a quart
of
gravy,
å bunch of celery clean washed and cut very small
,
with two or three blades of mace.
Let it stew gently
till the liquor is reduced to a quantity only sufficient
for sauce; then add a large piece of butter rolled in
flour, two spoonfuls of red wine, the same quantity of
catchup, with pepper and salt to season it. Lay your
fowl in the dish, pour the sauce over it, and send it
to table.
Chickens.
HALF boil them in as much water as will just
cover them, then take them out, cut them up, and
take out the breast bones. Put them into your stew-
pan with the liquor, and add a blade of mace,
and a little salt. Cover the pan close, and set it
over a slow fire. Let it stew till the chickens are
enough, then put the whole into your dish, and
serve it to table.
Goose Giblets.
PUT them into scalding water, by which you will
be enabled to make them properly clean. When this
is done, cut the neck into four pieces, the pinions in
two, and slice the gizzard. Put them into your stew-
pan with two quarts of water, or, if you have it
mutton broth, with some sweet herbs, an anchovy, a
few pepper corns, three or four cloves, a spoonful of
catchup, and an onion, When the giblets are tender,
put in a spoonful of good cream, thicken it with
lour and butter, then pour the whole into a soap
dish, with sippets of bread at the bottom, and serve
it up:
Ducks.
TAKE two ducks properly picked and drawn,
dust them with flour, and set them before the fire to
brown. Then put them into a stew-pan, with a quart
,
222 YOUNG WOMAN'S COMPANION;
of water, a pint of red wine, a spoonful of walnut
catchup, the same of browning, an anchovy, half a
lemon, a clove of garlic, a bunch of sweet herbs,
with chyan pepper and salt to your taste. Let them
stew gently for half an hour, or till you find them
tender; then lay them on a dish, and keep them hot.
Skim off the fat from the liquor in which they were
stewed, strain it through a hair sieve, add to it a few
morels and truffles, boil it quick till reduced to little
more than half a pint, then pour it over your dụcks,
and serve them up,
Ducks with Green Peas.
PUT into your stew-pan a piece of fresh butter, and
set it on the fire; then put in your duck, and turn it
in the pan two or three minutes: take out the fat, but
det the duck remain. Put to it a pint of good gravy,
a pint of peas, two lettuces cut small, a bunch of
sweet-herbs, and a little pepper and salt. Cover thein
close, and let them stew for half an hour, now and
then shaking the pan. When they are just done,
grate in a little nutmeg, with a small quantity of
beaten mace, and thicken it either with a piece of
butter rolled in flour, or the yolk of an egg beat up
with two or three spoonfuls of cream. Shake it all
together for three or four minutes, then take out the
sweet-herbs, lay the duck in the dish, and pour the
sauce over it. Garnish with boiled mint chopped
Very fine.
Pigeons.
PUT into the bodies of your pigeons a seasoning
made with pepper and salt, a few cloves and mace,
some sweet herbs, and a piece of butter rolled in flour.
Tie up the necks and vents, and half roast them. Then
put them into a stew-pan, with a quart of good'gravy,
à little white wine, a few pepper corns, three or four
blades of mace, a bit of lemon, a bunch of sweet-herbs,
and a small onion. Stew them gently till they are
enough; then take the pigeons out, and strain the
liquor through a sieve; scum it and thicken it in your
OR, FRUGAL HOUSEWIFE.
223
stew-pan, with a piece of butter rolled in flour; then
put in the pigeons, with some pickled mushrooms;
stew it about five minutes, put the pigeons into a
dish,
and
pour
the sauce over them.
Pheasants.
PUT into your stew-pan, with the pheasant, as much
-
veal broth as will cover it, and let it stew till there is
just enough liquor left for sauce. Then scur it, and put
in artichoke bottoms parboiled, a little beaten mace,
a glass of wine, and some pepper and salt. If it is
not sufficiently substantial, thicken it with a piece of
butter rolled in flour, and squeeze in a little lemon-
juice. Then take up the pheasant, pour the sauce
over it, and put force-meat balls into the dish.
Partridges.
TRUSS your partridges in the same manner as for
roasting, stuff the craws, and lard them down each
side of the breast; then roll a lump of butter in pep-
per, salt, and beaten mace, and put into the bellies.
Sew up the vents, dredge them well with flour, and
fry them of a light brown colour. Then put them
into a stew-pan, with a quart of good gravy, a spoon-
ful of Madeira wine, the same of catchup, a tea-
spoonful of lemon-pickle, half the quantity of mush-
room powder, one anchovy, half a lemon, and a sprig
of sweet-marjoram. Cover the pan close, and stew
them half an hour; then take them out, and thicken
the gravy. Boil it a little, and pour it over the par-
tridges, and lay round them artichoke bottoms boiled
and cut in quarters, and the yolks of four hard eggs.
Woodcocks must be stewed in the same manner.
Cucumbers.
PARE twelve middle-sized cucumbers, slice them
about the thickness of half a crown, and lay them in
a coarse cloth to drain. When quite dry, flour them,
and fry them in fresh butter till they are brown; then
take them out with an egg-slice, and lay them on a
plate before the fire. Take a large cucumber, cut a
long piece out of the side, and scoop out all the pulp.
а
924 YOUNG WOMAN'S COMPANION;
Have ready some onions nicely fried, fill the cucum.
ber with these, and season with pepper and salt, then
,
put in the piece that was cut out, and tie it round with
packthread. Flour it, and fry it till it is brown; then
take it out of the pan, and keep it hot. Let the pan
remain on the fire, and while you are putting in a little
Aour with one hand, keep stirring it with the other,
When it is thick, put in two or three spoonfuls of
water, half a pint of red or white wine, and two
spoonfuls of catchup. Stir them together, and add
three blades of mace, four cloves, half a nutmeg
grated, and a little pepper and salt, all beat fine to-
gether. Stir it into the saucepan, and then throw in
your cucumbers. Let them stew for two or three
minutes, then lay the whole cucumber in the middle
of your dish, having first untied it, the rest round it,
and
pour
the sauce all over. Garnish the dish with
fried onions.
Peas and Lettuce. .
PUT a quart of green peas, and two large lettuces
,
washed clean, and cut small across, into a stew-pan,
with a quart of gravy, and stew them till they are
tender. Put in a piece of butter rolled in flour, and
seasoned with pepper and salt. When of a proper
thickness, dish them up, and send them to'table.
Instead of butter you may thicken them with the yolks
of four eggs, and if you put two or three thin rashers
of lean ham at the bottom of the stew-pan, it will
give the whole a very fine flavour.
SECT. III.
STEWING FISH.
Carp and Trench.
HAVING scaled and gatted your fish, wash them
thoroughly clean, dry them with a cloth, strew over
some flour, and fry them in dripping, or sweet ren-
dered suet, till they are of a light brown. Then
put them into a stew-pan, with a quart of water, the
1
OR, FRUGAL HOUSEWIFE.
225
a
same quantity of red wine, a large spoonful of lemon-
pickle, another of browning, a little mushroom-pow-
der, chyan pepper, a large onion stuck with cloves,
and a stick of horse-radish. (If carp, add the blood,
wbich you must be careful to save when you kill them.)
Cover your pan close to keep in the steam; and let
them stew gently over a slow fire till your gravy is
reduced to just enough to cover them. Then take
the fish out, and put them into the dish you
intend
for table. Set the gravy again on the fire, and
thicken it with a large lump of butter rolled in four;
boil it a little, and then strain it over your fish. Gar-
nish with pickled mushrooms, scraped horse radish,
and the roes of the fish, some of them fried and cut
into small pieces, and the rest boiled. Just before
you send it up, squeeze into the sauce the juice of a
lemon.
Barbel.
TAKE a large barbel, scale, gut, and wash it in
vinegar and salt, and afterwards in clear water.
Then put it into a stew-pan, with a sufficiency of
eel broth to cover it, and add some cloves, a bunch
of sweet herbs, and a bit of cinnamon. Let them stew
gently till the fish is done, then take it out, thicken
the sauce with butter and four, pour it over the fish,
and serve it
up:
Trout.
MAKE a stuffing with grated bread, a piece of
butter, chopped parsley, lemon-peel grated, pepper,
salt, nutmeg, savory herbs, and the yolk of an egg,
all well mixed together. Fill the belly of your
fish
with this, and then put it into a stew-pan, with a
quart of good boiled gravy, half a pint of Madeira
wine, an onion, a little whole pepper, a few cloves,
and a piece of lemon peel. Stew it very gently over
a slow fire, and when done, take out the fish, and
add to the sauce a little flour mixed in some cream,
a little catchup, and the juice of a lemon. Let it
just boil up, then strain it over your fish, and serve
it up,
8
Ff
226
YOUNG WOMAN'S COMPANION;
a
a
Pike.
MAKE a browning with butter and flour, and put
it into your stew-pan with a pint of red wine, a faggot,
four cloves, a dozen of small onions half-boiled, with
some pepper and salt. Cut your pike into pieces,
put it in, and let it stew very gently. When done,
take it out, and add to the sauce two anchovies, and
a spoonful of capers chopped fine. Boil it for a mi-
nute or two, and then pour it over the fish. Garnish
with bread nicely fried, and cut three-corner ways.
Cod.
CUT some slices of cod, as for boiling, and ség-
son them with grated nutmeg, pepper, salt, and
sweet-herbs. Put them into a stew-pan with half a
pint of white wine and a quarter of a pint of water.
Cover them close, and let them simmer for five or six
minutes. Then squeeze in the juice of a lemon, and
add a few oysters with their liquor strained, a piece
of butter rolled in flour, and a blade or two of mace.
Let them stew very gently, and frequently shake the
pan to prevent its burning. When the fish is done,
take out the onion and sweet herbs, lay the cod in a
warm dish, and strain the sauce over it.
Soals, Plaise, and Flounders.
THE same methods must be taken for stewing
either of these kinds of fish. Half fry them in butter,
then take them out of the pan, and put to the butter
a quart of water, two anchovies, and an onion sliced.
When they bave boiled slowly for about a quarter of
an hour, put your fish in again, and let them stew
gently for about twenty minutes; then take out the
fish, and thicken the sance with butter and flour.
Give the whole a gentle boil, then strain it through
a hair sieve over the fish, and serve them up with.
oyster, cockle, or shrimp sauce.
Lampreys and Eels.
HAVING skinned, gutted, and thoroughly washed
your fish, season them with salt, pepper, a little
lennon-peel shred fine, mace, cloves, and nutmeg.
OR, FRUGAL HOUSEWIFE.
227
Put some thin slices of butter into your stew-pan, and
having rolled your fish round, put them in, with half
a pint of good gravy, a gill of white wine, a bunch of
marjoram, winter savory, thyme, and an onion sliced.
Let them stew over a gentle fire, and keep turning
them till they are tender. Then take them out, and
put an anchovy into the sauce. Thicken it with the
yolk of an egg beat very fine, or a piece of butter
rolled in flour. When it boils, pour it over the fish,
and serve them to table.
Prawns, Shrimps, or Cray-fish.
TAKE about two quarts of either of these fish, and
pick out the tails. Put the bodies into your stew-pan,
with about a pint of white wine (or water with a
spoonful of vinegar) and a blade of mace. Stew
these a quarter of an hour, then stir them together and
strain them. Having done this, wash out your pan,
and
put into it the strained liquor and tails. Grate
into it a small nutmeg, put in a little salt, a quarter
of a pound of butter rolled in flour, and shake it all
together. Cut a thin slice of bread round a quartern
loaf, toast it brown on both sides, cut it into six pieces,
lay it close together in the bottom of your dish, pour
your fish and sauce hot over it, and send it hot to
table.—If cray-fish, garnish the dish with some of
their biggest claws laid thick round.
Oysters.
STRAIN the liquor of your oysters, and put it
into your saucepan with a little beaten mace, and
thicken it with flour and butter. Boil this three or
four minutes, then toast a slice of bread, cut it into
three cornered pieces, and lay them round the dish
into which you intend to put the oysters. Then put
into the pan a spoonful of cream with your oysters,
shake them round, and let them stew till they are
quite hot, but be careful they do not boil. Pour
them into a deep plate, or soup-dish, and serve them
up. Most kinds of shell-fish may be stewed in the
а
same manner.
228
YOUNG WOMAN'S COMPANION;
Oysters Scolloped.
WASH them thoroughly clean in their own liquor,
and then put them into your scollop shells; strew
over them a few crumbs of bread. "Lay a slice of
butter on the first you put in, then more oysters and
bread, and butter successively till the shell is full.
Put them into a Dutch oven to brown, and serve
them up hot in the shells. .
Muscles.
WASH them very clean in several waters, then
put them into a stew-pan, and cover them close. Let
them stew till the shells open, and then pick out the
fish clean, one by one. Look under the tongue to
see if there be a crab, and if you find one, throw that
muscle away.-You will likewise find a little tough
article under the tongue, which you must pick off.
Having thus properly cleansed them, put them into
a saucepan, and to a quart of muscles, put half a pint
of the liquor strained through a sieve; add a few
blades of mace, a small piece of butter rolled in flour,
and let them stew gently. Lay some toasted bread
in the dish, and when the muscles are done, pour
them on it, and serve them up.
CHAP. XX.
HASHING AND MINCING,
SECT. I.
BUTCHER'S MEAT.
A
Calf's Head.
S a whole calf's head is rather too large for the
consumption of most families at one time, and
as we mean to confine our receipts within such com-
pass as may, with equal convenience and pleasure,
suit all, so we shall here give directions for hashing
OR, FRUGAL HOUSEWIFE.
229
a
only one half, observing, that should there be occasion
for doing the whole, it is only doubling the ingro-
dients here given for a part.
Wash the head as clean as possible, and then boil
it a quarter of an hour. When cold, cut the meat,
as also the tongue, into thin broad slices, and put
them into a stewing-pan, with a quart of good gravy.
When it has stewed three quarters of an hour, put in
an anchovy, a little beaten macè, chyan pepper, two
spoonfuls of lemon pickle, the same quantity of
walnut catchup, half an ounce of truffles and morels,
a slice or two of lemon, some sweet-herbs, and a glass
of white wine. Mix a quarter of a pound of butter
with some flour, and put it in a few minutes before
the meat is done. In the mean time put the brains
into hot water, and beat them fine in a bason; then
add two eggs, a spoonful of flour, a bit of lemon-peel
shred fine, and a little parsley, thyme, and sage chop-
ped small, Beat them all well together, and strew
in a little pepper and salt; then drop them in little
cakes into a pan with boiling lard; fry them of a
light brown, and lay them on a sieve to drain. Take
your hash out of the pan with a fish slice, and lay it
in your dish. Strain your gravy over it, and lay upon
it a few mushrooms, forcemeat bails, the yolks of two
eggs boiled hard, and the brain cakes.
Garnish with
sliced lemon and pickles.-If the company is so large
that there should be a necessity for dressing the whole
head; in order to make a pleasing variety, do the
other half thus:---When it is parboiled, hack it
cross and cross with a knife, and grate some nutmeg
all over it. Take the yolks of two eggs, a little salt
and pepper, a few sweet-herbs, some crumbs of bread,
and a little lemon-peel chopped very fine. Strew this
over the head, and then put it into a deep dish before
a good fire. Baste it with butter, and keep the dish
turning till all parts are equally brown. Then take it
up, and lay it on your hash. ‘Blanch the half of the
tongue, and lay it on a soup plate; boil the brains
with a little sage and parsley, chop them fine, and
a
a
a
5
230 YOUNG WOMAN'S COMPANION;
-
mix them with some melted butter and a spoonful of
cream; make it quite hot, then pour it over the
1
tongue, and serve it up with the head. The mode of
doing this balf is usually termed grilling.
Veal Minced.
FIRST cut your veal into thin slices, and then into
small bits. Put it into a saucepan with half a pint of
gravy, a little prepper and salt, a slice of lemon, a
good piece of butter rolled in flour, a tea-spoonful of
lemon pickle, and a large spoonful of cream. Keep
shaking it over the fire till it boils, have sippets of
bread ready in the dish, and then pour the whole over
,
them. Garnish with sliced lemon.
Mutton Hashed.
CUT your meat into small pieces, as thin as pos-
sible, then boil the bones with an onion, a few sweet-
herbs, a blade of mace, a very little whole pepper, a
,
little salt
, and a piece of crust toasted very crisp. Let
it boil till there is just enough for sauce; then strain
it, and put it into a saucepan, with a piece of butter
rolled in flour ;-then put in the meat, and when it is
very hot, it is enough. Season with pepper and salt.
Have ready some thin bread toasted brown and cut
three-corner-ways, lay them in the dish, and pour
over the hash.
Garnish with pickles and horse-
radish.
SECT. II,
HASHING POULTRY AND GAME,
Turkeys.
CUT the flesh into pieces, and take off all the skin,
otherwise it will give the gravy a greasy disagreeable
taste. Put it into a stew-pan with a pint of gravy, a
tea spoonful of lemon-pickle, a slice of the end of the
lemon, and a little beaten mace. Let it boil about
six or seven minutesand then put it into your dish.
OR, FRUGAL HOUSEWIFE.
231
4
Thicken your gravy with flour and batter, mix the
yolks of two eggs with a spoonful of thick cream, put
it into your gravy, and shake it over the fire till it is
quite hot, but do not let it boil; then strain it, and
pour it over your turkey. Lay sippets round, serve it
up, and garnish with lemon or parsley.
Or
you may do it thus:
CUT the remains of a roasted turkey into pieces,
and put them into a stew-pan with a glass of white
wine, chopped parsley, shalots, mushrooms, truffles,
salt and pepper, and about half a pint of broth. Let
it boil half an hour, which will be sufficient to do it;
then add a pounded anchovy, and a squeeze of lemon.
Scum the fat clear from the sauce, then pour the
whole into your dish over sippets made with toasted
bread cut thin. Garnish with sliced lemon.
Fowls.
CUT up your fowl as for eating, then put it into a
stew-pan with half a pint of gravy, a tea spoonful of
lemon pickle, a little catchup, and a slice of lemon.
Thicken it with flour and butter; and just before you
dish it up, put in a spoonful of good cream. Lay
sippets in the dish, and pour the hash over them.
Chickens.
CUT a cold chicken into pieces, and if
no gravy, make a little with the long bones, onion,
spice, &c. Flour the chicken, and put it into the
gravy, with white pepper, salt, nutmeg, and grated
lemon. When it boils, stir in an egg, and mix with
it a little cream. As soon as it is thoroughly hot,
squeeze
in a little lemon juice, then put the whole
into a dish; strew over it some cruinbs of bread, brown
them with a salamander, and then serve it up hot to
table.
Partridge, or Woodcock.
HAVING cut it up in the usual manner as when
first brought to table, work the entrails very fine with
the back of a spoon, put in a spoonful of red wine,
the same of water, and half a spoonful of vinegar;
you have
232 YOUNG WOMAN'S COMPANION;
9
same
cut an onion in slices, and pull it into rings: roll a
little butter in flour, put them all into your pan, and
shake it over the fire till it boils: then put in your
bird, and when it is thoroughly hot, lay it in your dish,
with sippets round it. Strain the sauce over the bird,
and lay the onions in rings. This will make a delicate
dish for two people, either for dinner or supper; and
where there is a large company, is an ornamental
addition to other articles provided.
Wild Ducks.
CUT up your
up your ducks in the usual manner, then put
il into a pan, with a spoonful of good gravy, the
of red wine, and an onion sliced exceeding thin.
When it has boiled two or three minutes, lay the
duck in the dish, and pour the gravy over it. You
may add a tea spoonful of caper liquor, or a little
browning
Hares.
CUT your hare into small pieces, and if you have
any of the pudding left, rub it small, and put to it a
gill of red wine, the same quantity of water, half an
anchovy chopped fine, an onion stuck with four
cloves, and a quarter of a pound of butter rolled in
flour. Put these all together in a saucepan, and set
it over a slow fire, shaking it at times that the whole
may be equally heated. When it is thoroughly hot
(for you must not let any kind of hash boil, as it will
harden the meat) take out the onion, lay sippets in and
round the dish, pour in your hash, and serve it hot
to table.
Hare jugged.
AFTER you have cut your hare into small pieces,
Jard them here and there with very thin slips of bacon ;
season them with a little pepper and salt, and put
them into an earthen jug, with a blade or two of mace,
an onion stuck with cloves, and a bunch of sweet
herbs. Cover the jug close, that the steam may be
retained; set it in a pot of boiling water, and about
three hours will do it. Then turn it out of the jug
a
OR, FRUGAL HOUSEWIFE.
233
1
into the dish, take out the onion and sweet herbs, and
send it hoi to table. With respect to the larding, it
may be used, or omitted, at your own discretion. Gar-
'nish with sliced lemon.
Venison.
CUT your venison into very thin slices, and put it
into a stewing pan, with a large glass of red wine, a
spoonful of catchup, the same of browning, an onion
stuck with cloves, and half an anchovy chopped fine.
When it boils, put in your venison, and let it remain
till it is thoroughly heated. Then pour the whole
together into a soup dish, with sippets underneath,
Garnish with red cabbage or currant jelly.
CHAP. XXI.
FRICASSE EIN G.
SECT. I.
BUTCHER'S MEAT, POULTRY, &c.
HP
Neat's Tongue.
AVING boiled. the tongue till it is tender, takt
up, peel it, and cut it into slices. Put them
into a frying pan, with a proper quantity of butter, and
let them fry till they are brown. Then pour the
butter clean out of the pan, and put in some good
gravy, with a bunch of sweet herbs, an onion, some
pepper
and salt, a blade or two of mace, and a gill of
wine. When they have all simmered together about
half an hour, take out the slices of tongue, strain the
put all again into the pan, with the yolks
of two eggs beat fine, a little nutmeg grated, and a
small piece of butter rolled in flour. Shake the whole
well together, and when it has simmered for about five
minutes, put the tongue into your dish, pour over the
sauce, and serve it to table.
gravy, and
8.
Gg
234
YOUNG WOMAN'S COMPANION;
the oven.
Or Palates.
WHEN
you have thoroughly cleansed them, put
them into warm water for about half an hour; then
take them out, put them into a stew pot, with a
sufficiency of water to cover them, and send them to
Let them remain there three or four hours,
and when they come from thence, take them out of
the pot, strip off the skins, cut them into square
pieces, and season them with chyan pepper, salt,
mace, and nutmeg. Beat up the yolks of two eggs,
with a spoonful of four, dip your palates into this,
and fry them till they are a fine light brown; then
take them out, and put them into a sieve to drain.
Have ready a pint of veal gravy, with a little caper
a
liquor, a spoonful of browning, and a few mushrooms.
Thicken it with butter and flour, pour it into your
dish, and lay on the palates. Garnish with fried
parsley or barberries.
Sweetbreads Brown.
FIRST scald your sweetbreads, and then cut them
into slices. Beat up the yolk of an egg very fine,
with a little flour, pepper, salt, and nutmeg. Dip
your slices of sweetbread into this, and fry them of a
nice light brown. Then thicken a little good gravy,
with some flour; boil it well, and add catchup or
mushroom powder, a little juice of lemon, and chyan
pepper. Put your sweetbreads into this, and when
they have stewed in it about five minutes, put the
whole into your dish, and serve it up. Garnish with
sliced lemon.
Sweetbreads White.
THESE must be likewise first scalded, and then
cut into long slices; which done, thicken some veal
gravy with a piece of butter rolled in flour, a little
cream, some grated lemon-peel and nutmeg, white
pepper, salt, and a little mushroom powder. When
these have stewed together about ten minutes put in
the sweetbreads, shake the pan, and let then simmer;
a
a
1
OR, FRUGAL HOUSEWIFE,
235
a
then squeeze in a little lemon juice, pour the whole
into your dish, and serve it up.
.
Lamb's Stones.
FRY them in hog's lard till they are of a nice brown
colour, then take them out, and put them in a plate
before the fire till you have prepared the following
sauce. Thicken about half a pint of veal gravy with
some flour, put to it a slice of lemon, a little catchup,
a tea spoonful of lemon pickle, grated nutmeg, the
yolk of an egg beat fine, and two spoonfuls of thick
cream. Put these into a saucepan over the fire, and
keep shaking it till it looks white and thick; then put
in the lamb's stones, give them a shake, and when the
whole is properly heated, put it into your dish, with
boiled forcemeat balls round, intermixed with thin
slices of lemon by way of garnish.
Calf's Feet.
PARBOIL them, then take out the long bones,
split them, and put them into a stew pan, with some
veal gravy, and a glass of white wine. Add likewise
the yolks of two or three eggs beat up with a little
cream, grated nutmeg, salt, and a piece of butter.
Stir it till it is of a good thickness; and when the whole
has gently simmered for about ten minutes, put the
feet into your dish, and pour the sauce over them.
Garnish with sliced lemon.
Tripe.
CUT your tripe into pieces about two inches
square, and put them into your stew-pan, with as
much white wine as will half cover them, a little
white pepper, sliced ginger, a blade of mace, a bunch
of sweet herbs, and an onion. When it has stewed
a quarter of an hour (which will be a sufficient time
to do it), take out the herbs and onion, and put in a
little shred parsley, the juice of a lemon, half an
anchovy cut small, a cupful of cream, and either
the yolk of an egg, or a piece of butter. Season it to
your taste; and when you disk it up, Garnish with
lemon.
а
236
YOUNG WOMAN'S COMPANION;
a
Chickens.
SKIN your chickens, and then cut them into small
pieces, after which wash them with warm water, and
thoroughly dry them with a cloth. Season them with
salt and pepper, and put them into a stew pan with
a little water, a large piece of butter, a bunch of
thyme and sweet marjoram, an onion stuck with
cloves, a little lemon pickle, a glass of wine, an an-
chovy, and a little mace and nutmeg. When the
chickens have stewed till they are tender, take them
up, and lay them in your dish. Thicken your gravy
with butter rolled in flour, and then strain it. Beat
up the yolks of three eggs, and mix them with a gill
of rich cream; put this into your gravy, and shake
it over the fire till it is quite hot, but do not suffer it
to boil. Pour this over your chickens, and serve
them up. Garnish with sliced lemon.
Pigeons.
WHEN you have cut your pigeons into pieces, put
them into a pan, and fry them of a nice light brown.
Then put them into a stew pan, with some good
mutton gravy, and when they have stewed about
half an hour, throw in a slice of lemon, half an
ounce of morels, and a spoonful of browning. When
they have stewed about tive minutes longer, take them
out, and put them into your dish, thicken the gravy
with a piece of butter rolled in four, and then strain
it over your pigeons. Lay round them force-meat
balls, and garnish with pickles.
Rabbits White.
TO fricassee rabbits white, you must cut them up
as for eating, and then put them into a stew-pan,
with a pint of veal gravy, a little beaten mace, a slice
of lemon, an anchovy, a tea spoonful of lemon pickle,
and a little chyan pepper and salt. Let them stew
over a gentle fire till they are enough, then take them
out, and lay them in your dish. Thicken the gravy
with butter and four; then strain it, and add the
yolks of two eggs, mixed with a gill of thick cream,
3
QR, FRUGAL HOUSEWIFE.
237
and a little grated nutmeg. Stir these well together,
and when it begins to simmer, pour it quite hot over
your rabbits, and serve them to table.
Rabbits Bronn.
CUT them into pieces as before directed, and fry
them in butter of a light brown. Then put them
into a stew pan, with a pint of water, a slice of lemon,
an anchovy, a large spoonful of browning, the same
of catchup, a tea spoonful of lemon pickle, and a
little chyan pepper and salt. Stew them over a slow
fire till they are enough, then thicken your gravy
with butter and four, and strain it. Dish up your
rabbits, and pour the gravy over them. Garnish with
sliced lemon.
SECT. II.
FRICASSEEING FISH, &c.
a
a
Cod Sounds.
HAVING properly cleaned them, cut them into
small pieces, boil them in milk and water, and then
set them to drain. Then put them into a clean sauce-
pan, and season them with beaten mace, grated nut-
meg, and a little pepper and salt. Add to them a
à
cupful of cream, with a good piece of butter rolled
in four, and keep shaking the whole till it is tho-
roughly hot, and of a good thickness. Then pour
all into your dish, and serve it up, with sliced lemon
for garnish.
Soals.
WHEN you have skinned, gutted, and thoroughly
washed them, cut off their heads, and dry the fish in
a cloth. Then cut the flesh very carefully from the
bones and fins on both sides; cut it first longways and
then across, in such divisions that each fish may make
eight pieces. Put the heads and bones into a stew
pan, with a pint of water, a bunch of sweet herbs,
an onion, a little whole pepper, two or three blades
238 YOUNG WOMAN'S COMPANION;
a
of mace, a small piece of lemon peel, a little salt, and
u crust of bread. Cover it close, and let it boil till it
is half wasted: then strain it through a fine sieve,
and
put it into a stew pan with your fish. Add to
them half a pint of white wine, a little parsley chop-
ped fine, a few mushrooms cut small, a little grated
nutmeg, and a piece of butter rolled in flour. Set all
together over a slow fire, and keep shaking the pan
till the fish are enough: then dish them up with
the gravy, and serve them to table. Garnish with
lemon.
Eels.
SKIN three or four large eels, and notch them
from end to end. Cut them into four or five pieces
each, and lay them in sonje spring water for half an
hour to crimp: then dry them in a cloth, and put
them into your pan, with a piece of fresh butter, a
green onion or two, and a little chopped parsley.
Set the pan on the fire, and shake them about for a
few minutes: then put in about a pint of white wine,
and as much good broth, with pepper, salt, and a
blade of mace. Stew all together about half an hour;
and then add the yolks of four or five eggs beat
smooth, a little grated nutmeg, and chopped parsley.
Stir the whole well together, and let it simmer four
or five minutes, then squeeze in the juice of a lemon,
give the whole a good shake, pour it into your dish, ,
and serve it up hot. Garnish with lemon.
Tench are exceedingly fine dressed in the same
Inanner.
Flounders.
TAKE a sharp knife, and carefully raise the flesh
on both sides from head to tail; then take the bone clear
out, and cut the flesh into pieces in the same man-
ner as directed for soals, only let the pieces of each
consist of six instead of eight. Dry your fish well,
then sprinkle them with salt, dredge them with flour,
and fry them in a pan of hot beef dripping, so that
the fish may be crisp. When so done take them out
4
OR, FRUGAL HOUSEWIFE. 299
.
of the pan, drain the fat from them, and set them
before the fire to keep warm.
Then clean the pan,
and put into it some minced oysters, with their liquor
clean strained, some white wine, a little grated nut-
meg, and three anchovies. Stew these together a
few minutes, and then put in your fish, with about
a quarter of a pound of fresh butter. Shake them
well together, and when quite hot, dish up your fish
with the sauce, and serve them to table. Garnish
with yolks of eggs, boiled hard and minced, and
sliced lemon. You
may
fricassee salmon, or any other
firm fish in the same manner.
Skait or Thornback.
THESE must be prepared for dressing in the same
manner as directed for soals and flounders; after
which put them into your stew pan. To one pound
.
of the fish put a quarter of a pint of water, a little
beaten mace, and grated nutmeg; a small bunch of
sweet herbs, and a little salt. Cover it close and
let it boil about a quarter of an hour. Then take out
the sweet herbs, put in a quarter of a pint of goor
cream, a piece of butter, the size of a walnut, rolled
in flour, and a glass of white wine. Keep shaking
,
the pan all the time one way till your fricassee is
thick and smooth; then dish it up, and garnish with
lemon.
Oysters.
PUT a little butter into your stew pan, with a slice
of ham, a faggot of parsley and sweet herbs, and an
onion stuck with two cloves. Let them stew over a
slow fire a few minutes, and then add a little flour,
some good broth, and a piece of lemon peel; then
put in your oysters, and let them simmer till they are
thoroughly hot. Thicken with the yolks of two eggs,
a little cream, and a bit of good butter, take out the
ham, faggot, onion, and lemon peel, and add the
squeeze of a lemon.
of a lemon. Give the whole a shake in the
pan, and when it simmers put it into your dish, and
serve it up
a
240 YOUNG WOMAN'S COMPANION;
a
Eggs.
BOIL your eggs hard, and take out some of the
yolks whole: then cut the rest in quarters, yolks and
whites together. Set on some gravy, with a little
shred thyme and parsley in it, and let it boil about a
minute. Then put in your eggs, with a little grated
.
nutmeg, and shake them up with a piece of butter
till it is of a proper thickness. Pour it into your dish,
and serve it up.
Eggs with Onions and Mushrooms.
WHEN
you have boiled the eggs hard, take out
the yolks whole, and cut the whites in slips, with some
onions and mushrooms. Fry the onions and mush-
rooms, throw in the whites, and turn them about a
little. If there is any fat, pour it off. Flour the onions,
&c. and put to them a little good gravy. Boil this
up, then put in the yolks, and add a little
pepper
and
salt. Let the whole simmer for about a minute, and
then dish it up.
Mushrooms.
IF your mushrooms are very small (such as are
usually termed buttons) you must only wipe them with
a flannel; but if large, peel them, scrape the insides,
and throw them into some salt and water. After
laying some time, take them out, and boil them in
water with some salt in it; and when they are tender,
put in a little shred parsley, an onion stuck with
cloves, and a glass of wine. Shake them up with a
good piece of butter rolled in flour, and put in three
spoonfuls of thick cream, and a little nutmeg cut in
pieces. When the whole has stood' two or three
minutes, take out the onion and nutmeg, then pour
the mushrooms with their sauce into your dish, and
serve thein to table.
Skirrits.
WASH them thoroughly clean, and when you
have boiled them till they are tender, skin the roots,
and cut them into slices. Have ready a little cream,
a piece of butter rolled in flour, the yolk of an egg
beaten fine, a little grated nutmeg, two or three
OR, FRUGAL HOUSEWIFE.
241
spoonfuls of white wine, with a very little salt, and
stir all together. Put your roots into the dish, and
pour the sauce over them.
Artichoke Bottoms.
THESE may be fricasseed either dried or pickled.
If dried, lay them in warm water for three or four
hours, shifting the water two or three times. Having
done this, put some cream into your saucepan, with
a large piece of fresh butter, and stir them together
one way till the butter is melted. Then put in the
artichokes, and when they are hot dish them up.
CHAP. XXII.
RAGOOS.
SECT. Í
BUTCHER'S MEAT.
HAL
a
Breast of Veal.
ALF roast it, then take out the bones, and put
the meat into a stewpan, with a quart of veal
gravy, an ounce of morels, and the same quantity of
truffles. When the meat has stewed till it is tender,
and just before you thicken the gravy, put in a few
oysters, some pickled mushrooms and pickled cucum-
bers, all cut in small square pieces, and the yolks of
four
eggs
boiled hard. - In the mean time, cut your
sweet-bread into pieces, and fry it of a light brown.
When the veal is properly stewed, dish it up, and
gravy
hot upon it. Lay your sweet-bread,
morels, truffles, and eggs round it, and garnish with
pickled barberries.--In placing this dish on the table,
if the company is large, and the provisional entertain-
ment designed to be set out in taste, if for supper, it
must be placed at the bottom of the table, but if for
dinner, either at the top or on one side.
O
Hh
pour the
242
YOUNG WOMAN'S COMPANION;
Neck of Veal.
CUT
your veal into steaks, and flatten them with
a rolling pin; then season them with salt, pepper,
cloves, and mace; lard them with bacon strewed
with lemon peel and thyme, and dip them in the
yolks of eggs. Having done this, make up a sheet
of strong cap-paper at the four corners in the shape of
a dripping pan, butter it all over, as also the gridiron,
and set over a charcoal fire, put in your meat, and let
it do leisurely, keep turning it often, and baste it well
in order to keep in the gravy, When it is enough,
have ready half a pint of strong gravy, season it high,
and put into it mushrooms and pickles, forcemeat
balls dipped in the yolks of eggs, oysters stewed,
and fried, to lay round, and at the top of your dish,
and then serve it up.-If for a white ragoo, put in a
gill of white wine, with the yolks of two eggs beat
up with two or three spoonfals of cream; but if a
brown ragoo, put in red wine.
Sweetbreads.
DIP your sweetbreads into the yolk of an egg, and
then strew over them crumbs of bread, parsley, thyme,
sweet-marjoram sbred small, and season with pepper
and salt. Make a roll of forcemeat like a sweetbread,
put it into a veal caul, and roast both in a Dutch
oven. Take some brown gravy and put to it a little
lemon pickle, a'table spoonful of catchap, and the
end of a temon. Boil the gravy, and when the sweet-
breads are enough, lay them in a dish, with the force-
meat in the middle. Take out the end of a lemon,
pour the gravy into the dish, and send it up to
table.
Calf's Feet.
AFTER boiling the feet, take out the bones, 'eut
the meat into slices, and brown them in a frying-pan;
then put them into some good beef gravy, with morels,
truffles, pickled mushrooms, and the yolks of four
eggs boiled hard, some salt, and a little butter rolled
2
OR, FRUGAL HOUSEWIFE.
243
.
>
in flour. Let them stew together about five minutes,
and then put all into your
dish. Garnish with sliced
lemon
Pig's Feet and Ears.
FIRST boil them till they are tender, then cut the
ears into long narrow slices. And split the feet down
the middle. Put into a stewpan about half a pint of
beef gravy, a tea-spoonful of lemon pickle, a large
one of catchup, the same of browning, and a little
salt. Thicken these with a piece of butter rolled in
four,, and put in the feet and ears. Let them boil
gently, and when enough, lay the feet in the middle
of the dish, and the ears round them. Then strain
your gravy, pour it over them, and garnish with curled
parsley.
Fore Quarter of House Lamb.
TAKE off the knuckle bone, and then, with a
sharp knife, cut off the skin. Lard it well with
bacon, and fry it of a nice light brown, Then put
it into a stewpan, and just cover it over with inutton
gravy, a bunch of sweet-herbs, some pepper, salt,
beaten mace, and a little whole pepper. Cover it
close, and let it stew half an hour. Then pour out
the liquor, and take care to keep the lamb hot. Strain
off the gravy, and have ready half a pint of oysters
fried brown. Pour all the fat from them, and put
them into the gravy, with two spoonfuls of red wine,
a few mushrooms, and a bit of butter rolled in flour.
Boil all together, with the juice of half a lemon. Lay
the lamb in the dish, pour the sauce over it, and send
it to table,
Beef
TAKE any piece of beef that has got some fat to it,
cut the meat clean from the bones, strew some flour
over it, and fry it in a large stew pan with butter till
it is of a nice brown; then cover it in the pan with
gravy made in the following manner: Take about a
pound of coarse beef, half a pound of lean veal cut
>
a
244
YOUNG WOMAN'S COMPANION;
a
small, a bunch of sweet herbs, an onion,' some whole
black and white pepper, two or three blades of mace,
four or five cloves, a piece of carrot, a slice of lean
bacon steeped in vinegar, and a crust of bread toasted
brown. Add to these a quart of wine, and let it
boil till it is half wasted. In the mean time, pour a
quart of boiling water into the stew-pan, cover it close,
and let it stew gently. As soon as the gravy
is done,
strain it, and pour it into the stewpan with the beef.
Then take an ounce of truffles and morels cut small,
with some fresh or dried mushrooms, and two spoon-
fuls of catchup. Cover it close,' and let it stew till
;
the sauce is rich and thick. Have ready some arti-
choke bottoms quartered, and a few pickled mush-
rooms. Boil the whole together, and when your
meat is tender, and the sauce rich, lay the meat in a
dish, pour the sauce over it, and serve it hot to
table.
Ox Palates.
FIRST boil them till they are tender, then cut them
into pieces, some square, and some long, and pro-
ceed thus: Put a piece of butter into your stewpan,
and when it is melted, strew in a large spoonful of
flour, and stir it well together till it is smooth; then
put to it a quart of good gravy, three shallots chopped
fine, and a gill of white wine; also two or three thin
slices of lean ham, and half a lemon. When you
have boiled them about twenty minutes, strain the
liquor through a sieve, and put it into the pan with
your palates, as also forcemeat balls, truffles and
morels, pickled or fresh mushrooms stewed in gravy,
and season it with pepper and salt to your palate.
Toss them all up together for five or six minutes, then
dish them up, and garnish with lemon or beet-root.
Mutton.
CUT some thin slices, the right way of the grain,
off a fine leg of mutton, and pare off all the skin and
fat.-Then put a piece of butter into your stewpan,
and shake some flour over it; add to these two of
.
OR, FRUGAL HOUSEWIFE.
245
a
three slices of lemon, with half an onion cut very
small, a bunch of sweet herbs, and a blade of mace.
Put your meat with these into the pan, stir them to-
gether for five or six minutes. and then put in about
half a pint of gravy, with an anchovy minced small,
and a piece of butter rolled in flour. Stir the whole
well together, and when it has stewed about te
minutes, dish it up, and serve it to table. Garnish
with pickles and sliced lemon.
SECT. II.
RAGOOS OF POULTRY, VEGETABLES, &c.
A Goose.
SKIN your goose, dip it into boiling water, and
break the breast bone, so that it may lay quite flat.
Season it with pepper and salt, and a little mace,
beaten to powder; lard it, and then flour it all over.
Having done this, take about a pound of beef suet,
and put it into your stewpan, and when melted, and
boiling hot, put in the goose. As soon as you find
the goose brown all over, put in a quart of beef gravy
boiled hot, a bunch of sweet herbs, a blade of mace,
a few cloves, some whole pepper, two or three small
onions, and a bay leaf. Cover the pan quite close,
and let it stew gently over a slow fire. If the goose
is small, it will be done in an hour, but if large, an
hour and a half. Make a ragoo for it in the following
Cut some turnips and carrots into small
pieces, with three or four onions sliced; boil all
enough, put them, with half a pint of rich beef
gravy, into a saucepan, with some pepper, salt, and
a piece of butter rolled in flour.
Let them stew
about a quarter of an hour. When the goose is done,
.
take it out of the stewpan, drażn the liquor it was
stewed in well from it, put it into a dish, and pour
the
a
manner:
ragoo over it,
246
YOUNG WOMAN'S COMPANION;
Livers of Poultry.
TAKE the liver of a turkey, and the livers of six
fowls, and put them into cold water. When they
have lain in it some time, take them out, and put the
fowls' livers into a saucepan, with a quarter of a pint
of gravy, a spoonful of mushrooms, either pickled or
fresh, the same quantity of catchup, and a piece of
butter rolled in flour. Season them to your taste with
pepper and salt, and let them stew gently about ten
minutes. In the mean time, broil the turkey's liver
nicely, and lay it in the middle, with the stewed livers
round it. Pour the sauce over all, and garnish with
lemon.
Oysters,
WHEN the oysters are opened, save as much of
the liquor as you can, and strain it through a sieve;
wash your oysters clean in warm water, and then
make a batter as follows: Beat up the yolks of two
eggs with half a nutineg grated, cut a little lemon
peel small, a good deal of parsley, and add a spoon-
ful of the juice of spinach, two spoonfuls of cream or
milk, and beat the whole up with four till it is a thick
batter. Having prepared this, put a piece of fresh
butter into a stewpan, and when it is thoroughly hot,
dip your oysters one by one into the batter, then roli
them in crumbs of bread grated fine, and fry them
quick and brown; which done, take them out of the
pan, and set them before the fire.-Have ready a
quart of chesnuts, shelled and skinned, and fry them
in the batter. When enough, take them up, pour
the fat out of the pan, shake a little flour all over the
pan, and rub a piece of butter all round with a spoon.
Then put in the oyster liquor, three or four blades
of mace, the chesnuts, and half a pint of white wine,
Let them boil, and have ready the yolks of two eggs
beat up, with four spoonfuls of cream. Stir all well
together, and when it is thick and fine, lay the oysters
in the dish, and pour the ragoo over them. Garnish
with chesnuts and lemon.
a
OR, FRUGAL HOUSEWIFE.
247
Muscles.
PUT your muscles into a saucepan, and let them
stew till they open. Then take them out of the shells,
and save the liquor. Put into your stewpan a bit of
butter, a few mushrooms chopped, a little parsley,
and grated lemon peel. Stir these together, and then
put in some gravy, with pepper and salt; thicken it
with a little flour, boil it up, put in the muscles with
their liquor, and let them be hot; then pour them
into your dish, and serve them up. There are some
muscles of a pernicious quality; to know which,
when you stew them, put a half-crown into the sauce-
pan, and if it is discoloured, the muscles are not
wholesome.
Mushrooms.
TAKE some large mushrooms, peel them, and cut
the inside. Then broil them on a gridiron, and when
the outside is brown, put them into a stewpan, with
a sufficient quantity of water to cover them. When
they have stewed ten minutes, put to them a spoonful
of white wine, the same of browning, and a little
vinegar. Thicken it with butter and flour, give it a
gentle boil, and serve it up with sippets round the
dish.
Artichoke Bottoms.
SOAK them in warm water for two or three hours,
changing the water. Then put them into a stewpan,
with some good gravy, mushroom catchup or powder,
and a little chyan pepper and salt. When they boil,
thicken with a little flour, and put them into your dish,
pour the sauce over them, and serve them up hot to
.
table.
Asparagus.
TAKE an hundred of grass, serape them clean, and
put them into cold water; then cut them as far as is
good and green, and take two heads of endive, with a
young lettuce, and an onion, and cut them all very
small. Put a quarter of a pound of butter into your
a
248 YOUNG WOMAN'S COMPANION;
mace.
stewpan, and when it is melted, put in the grass, with
the other articles. Shake them about, and when they
have stewed ten minutes, season them with a little
pepper and salt, strew in a little flour, shake them
about, and then pour in half a pint of gravy. Let
them stew till the sauce is very good and thick, and
then pour all into your dish. Garnish with a few of
the small tops of the grass.
Cucumbers.
ŚLICE two cucumbers and two onions, and fry
them together in a little butter. Then drain them in
.
a sieve, and put them into a saucepan, with a gill of
gravy, two spoonfuls of white wine, and a blade of
When they have stewed five or six minutes,
put in a piece of butter, about the size of a walnut,
rolled in flour, a little salt and chyan pepper. Shake
them well together till the whole is of a good thickness,
' then put them into your dish, and serve them up.
Cauliflowers.
TAKE a large cauliflower, wash it thoroughly clean,
and separate it into pieces, in the same manner you
would do for pickling. Stew them in a nice brown
cullis 'till they are tender. Season with
salt, and put them into the dish with the sauce over
them. Garnish with a few sprigs of the cauliflower
nicely boiled.
French Beans.
TAKE a quarter of a peck of beans, string them
clean, but do not split them. Cut them across in three
parts, and lay them in salt and water. After remain-
ing thus about a quarter of an hour, dry them well in
a cloth, then put them into a pan, and when you
have fried them of a nice brown colour, take them
out, pour all the fat from the pan, and put into it a
quarter of a pint of hot gravy. Stirit into the pan by
degrees, and let it boil. Then take a quarter of a
pound of fresh butter rolled in a little flour, two
spoonfuls of catchup, one of mushroom pickle, four
pepper and
4
OR, FRUGAL HOUSEWIFE,
249,
of white wine, an onion stuck with six cloves, two or
three blades of beaten mace, a little grated nutmeg,
and a little pepper and salt.
a
and salt. Stir it all together for a
few minutes, and then put in the beans. Shake the
pan till the whole is well mixed together, then take
out the onion, and pour all into your dish. Garnish
with what most pleases your fancy; but pickles may
be preferred. This makes a very pretty side dish.
Endive.
TAKE three heads of fine white endive, wash them
thoroughly clean, and then put them into salt and
water for three hours. Cut off the green heads of a
hundred of asparagus, chop the rest small as far as it
runs tender, and throw it likewise into salt and water.:
Then take a bunch of celery, wash and scrape it clean,
and cut it into pieces about three inches long. Put
it into a saucepan with a pint of water, three or four
blades of mace, and some white pepper tied in a rag.
a
When it has stewed till it is quite tender, put in the
asparagus, shake the saucepan, and let it simmer till
the grass is enough. Take the three heads of endive
out of the water, drain them, and leave the largest
whole. Pull the others asunder, leaf by leaf, and
put them into the stewpan, with a pint of white wine.
Cover the pan close, and let it boil till the endive is
just enough. Then put in a quarter of a pound of
butter rolled in flour, cover the pan again, and keep
shaking it. When the endive is enough, take it
up,
and lay the whole head in the middle; then with a
spoon take out the celery and grass, and lay them
round it, and the other parts of the endive over that.
Pour the liquor out of the saucepan into the stewpan,
stir the whole together, and season it with salt. Have
ready the yolks of two eggs, beat up with a quarter
of a pint of cream, and a little grated nutmeg. Mix
this with the sauce, keep stirring it one way till it is
thick, then pour it over the ragoo, and serve it to
,
table.
9
Ii
250
YOUNG WOMAN'S COMPANION;
a
Cabbage Force-meagre.
TAKE a fine white-heart cabbage, wash it clean,
and hoil it about five minutes. Then drain it, cut
the stalks flat to stand in a dish, carefully open the
leaves, and take out the inside, leaving the outside
leaves whole. Cut what you take out very fine:
then take the flesh of two or three flounders or plaice,
and chop it with the cabbage, the yolks and whites
of four eggs boiled hard, and a handful of picked
parsley. Beat all together in a mortar, with a quarter
of a pound of melted butter. Then mix it up with
the yolk of an egg, and a few crumbs of bread. Fill
the cabbage with this, and tie it together; put it into
a deep stewpan, with half a pint of water, a quarter
of a pound of butter rolled in a little flour, the yolks of
four eggs boiled hard, an onion stuck with six cloves,
some whole pepper and mace tied in a muslin rag,
half an ounce of truffles and morels, a spoonful of
catchup, and a few pickled mushrooms. Cover it
close, and let it simmer an hour. When it is done,
take out the onion and spice, lay the cabbage in your
dish, untie it, pour over the sauce, and serve it to
table.
Asparagus forced in French-rolls.
CUT a piece out of the crust of the tops of three
French rolls, and take out all the crumb; but be
careful that the crusts fit again in the places from
whence they were taken. Fry the rolls brown in
fresh butter: then take a pint of cream, the yolks of
six eggs beat fine, and a little salt and nutmeg. Stir
them well together over a slow fire till it begins to be
thick. Have ready an hundred of small grass boiled,
and save tops enough to stick the rolls with. Cut
the rest of the tops small, put them into the cream,
and all the loaves with them. Before you fry the
rolls, make holes thick in the top crust to stick the
grass in. Then lay on the pieces of crust and
stick the grass in, which will make it look as if
a
OR, FRUGAL HOUSEWIFE.
251
it was growing. This makes a very handsome side
dish at a second course.
Peas Francois.
SHELL a quart of peas, cut a large Spanish onion
small, and two cabbage or Silesia lettuces. Put them
into a stewpan, with half a pint of water, a little salt,
pepper, mace, and nutmeg, all beaten. Cover them
close, and let them stew a quarter of an hour. Then
put in a quarter of a pound of fresh butter rolled in a
little flour, a spoonful of catchup, and a piece of burnt
butter about the size of a nutmeg. Cover them close,
and let it simmer a quarter of an hour, observing
frequently to shake the pan. Have ready four arti-
choke bottoms fried, and cut in two, and when you
pour the peas with their sauce into the dish, lay them
round it. If you choose to make a pleasing addition,
do a cabbage in the manner directed in the article
Cabbage Force-meagre, and put in the middle of the
dish.
+
CHAP. XXIII.
I
GRAVIES, CULLISES, and other SAUCES.
N
In
the preceding chapters we have, where a proper
opportunity offered, directed the necessary sauces
to be made for each respective article; but as there
are many others which are used for different purposes,
and on various occasions, we shall place them all in
the present chapter, beginning with
Gravies.
To make beef gravy, take a piece of the chuck, or
neck, and cut it into small pieces; then strew some
flour over it, mix it well with the meat, and put it
into the saucepan, with as much water as will cover
it, an onion, a little all-spice, a little pepper, and
some salt. Cover it close, and when it boils take off
the scum, then throw in a hard crust of bread, or
a
252 YOUNG WOMAN'S COMPANION;
1
some raspings, and let it stew till the gravy is rich and
good, then strain it off, and pour it into your sauce-
boat.
A very rich Gravy.
TAKE a piece of lean beef, a piece of veal, and a
piece of mutton, and cut them into small bits: then
take a large saucepan with a cover, lay your beef at
the bottom, then your mutton, then a very little piece
of bacon, a slice or two of carrot, some mace, cloves,
whole black and white pepper, a large onion cut in
slices, a bundle of sweet-herbs, and then lay on your
veal. Cover it close, and set it over a slow fire for
six or seven minutes, and sbake the saucepan often.
Then dust some four into it, and pour in boiling
water till the meat is something more than covered.
Cover your saucepan close, and let it stew till it'is rich
and good. Then season it to your taste with salt, and
strain it off.--This gravy will be so good as to answer
most purposes.
Brown Gravy.
PUT a piece of butter, about the size of a hen's
egg, into a saucepan, and when it is melted shake in
a little flour, and let it be brown. Then by degrees
stir in the following ingredients: Half a pint of water,
and the same quantity of ale or small beer that is not
bitter; an onion and a piece of lemon peel cut small,
three cloves, a blade of mace, some whole pepper, a
spoonful of mushroom pickle, the same quantity of
catchup, and an anchovy. Let the whole boil toge-
ther a quarter of an hour, then strain it, and it will
be good sauce for various dishes.
A Cullis for all sorts of Ragoos and Rich Sauces.
TAKE about two pounds of leg of veal, and two
slices of Jean ham, and put them into a stewpan, with
two or three cloves, a little nutmeg, a blade of mace,
some parsley roots, two carrots cut in pieces, some
shalots, and two bay leaves. Set them over a slow
fire, cover them close, and let them do gently for half
OR, FRUGAL HOUSEWIFE, 253
an hour, taking care they do not burn: then put in
some beef broth, let it stew till it is as rich as required,
and then strain it off for use.
Family Cullis.
TAKE a piece of butter rolled in flour, and stir it
in your stewpan till your flour is of a fine yellow
colour; then put in some thin broth, a little gravy,
;
a glass of white wine, a bundle of parsley, thyme,
laurel and sweet basil, two cloves, a little nutmeg or
mace, a few mushrooms, and pepper and salt. Let
it stew an hour over a slow fire, then skim all the fat
clean off, and strain it through a lawn sieve.
A White Cullis.
CUT a piece of veal into small bits, and put it into
a stewpan, with two or three slices of lean ham, and
two onions, each cut into four pieces; then put in
some broth, and season with mushrooms, parsley,
green onions, and cloves. "Let it stew till the virtues
of all are pretty well extracted; then take out all your
meat and roots with a skimmer, put in a few crumbs
of bread, and let it stew softly. Take the white part
of a young fowl, and pound it in a mortar till it is
very fine, put this into your cullis, but do not let.it
boil: if it does not appear sufficiently white, you must
add two dozen of blanched almonds. When it has
stewed till it is of a good rich taste, strain it off.
A Cullis for Fish.
BROIL a jack or pike, till it is properly done,
then take off the skin, and separate the flesh from the
bones. Boil six eggs hard, and take out the yolks;
blanch a few almonds, beat them to a paste in a mor-
tar, and then add the yolks of the eggs: mix these
well with butter, then put in the fish, and pound
all together. Then take half a dozen onions, and cut
them into slices, two parsnips, and three carrots.
Set on a stewpan, put into it a piece of butter to
brown, and when it boils put in the roots; turn then
till they are brown, and then pour in a little broth to
254 YOUNG WOMAN'S COMPANION;
moisten them. When it has boiled a few minutes,
strain it into another saucepan ;, then put in a whole
leek, some parsley, sweet basil, half a dozen cloves,
some mushrooms and truffles, and a few crumbs of
bread. When it has stewed gently a quarter of an
hour, put in the fish, &c. from the mortar. Let the
whole stew some time longer, but be careful it does
not boil. When sufficiently done strain it through 'a
coarse sieve. This is a very proper sauce, to thicken
.
all made dishes.
A Cullis of Rools. Un
- TAKE some carrots, parsnips, parsley roots, and
onions: cut them in slices, put them into a stewpan
over the fire, and shake them round. Take two
dozen of blanched almonds, and the crumbs of two
French rolls, soaked first in good fish broth. Pound
them, with the roots, in a mortar, and then boil all
together:--Season it with pepper and salt, strain it off,
and use it for herb or fish soups.
Ham Sauce.
CUT some thin slices of the lean part of a dressed
ham, and beat it with a rolling pin to a mash. · Put it
into a saucepan, with a tea-cupful of gravy, and set
it over a slow fire: but keep stirring it to prevent its
sticking at the bottom. When it has been on some
time, put in a bunch of sweet herbs, half a pint of
beef gravy, and some pepper. Cover it close, let it
stew over a gentle fire, and when it is quite done,
strain it off. This is a very good sauce for any kind
of veal.
Essence of Ham.
TAKE three or four pounds of lean ham, and cut
into pieces about an inch thick. Lay them in the
bottom of a stewpan, with slices of carrots, parsnips,
and three or four onions cut thin. Let them stew till
they stick to the pan, but do not let it burn. Then
pour on some strong veal gravy by degrees, some fresh.
mushrooms cut in pieces (but if not to be had, mush-
ta
OR, FRUGAL HOUSEWIFE,
255
re
have pre-
room powder,) truffles and morels, cloves, basil,
parsley, a crust of bread, and a leek, Cover it down
close, and when it has simmered till it is of a good
thickness and flavour, strain it off. If
you
served the gravy from a dressed ham, you may use it
with the before mentioned ingredients, instead of the
ham, which will make it equally good, but not quite
so high flavoured.
Sicilian Sauce.
TAKE half a spoonful of coriander seeds, and four
cloves, and bruise them in a mortar. Put three quar-
,
ters of a pint of good gravy, and a quarter of a pint
of essence of ham, into a stewpan. Peel half a
lemon, and cut it into very thin slices, and put it in
with the coriander seeds and cloves. Let them boil
up, and then add three cloves of garlic whole, a head
of celery sliced, two bay leaves, and a little basil.
Let these boil till the liquor is reduced to half the quan-
tity. Then put in a glass of white wine, strain it off,
and if not thick enough, put in a piece of butter rolled
in floor. This is a good sauce for roast fowls.
Sauce for any kind of Roast Meat.
TAKE an anchovy, wash it clean, and put to it a
glass of red wine, some gravy, a shalot cut small, and
a little juice of lemon. Stew these together, strain it
off, and mix it with the gravy that runs from the
meat.
Sauce for most kinds of Fish.
TAKE some mutton or veal gravy, and put to it a
little of the liquor that drains from the fish. Put it
into a saucepan with an onion, an anchovy, a spoonful
of catchup, and a glass of white wine. Thicken it
with a lump of butter rolled in flour, and a spoonful
of cream.
If
you
have oysters, cockles or shrimps,
put them in after you take it off the fire, but it will be
exceeding good without. If you have no cream,
instead of wbite wine you must use' red.
а
256 YOUNG WOMAN'S COMPANION;
а
Egg Sarice.
BOIL two eggs till they are bard: first chop the
whites, then the yolks, but neither of them very fine,
and put them together. Then put them into a quarter
of a pound of good melted butter, and stir them well
together.
Bread Sauce.
CUT a large piece of crumb from a stale loaf, and
put it into a saucepan, with half a pint of water, an
onion, a blade of mace, and a few pepper corns in a
bit of cloth. Boil them a few minutes, then take out
the onion and spice, mash the bread very smooth, and
add to it a piece of butter and a little salt.
Anchovy Sauce.
TAKE an anchovy, and put it into half a pint of
gravy, with a quarter of a pound of butter rolled in a
little four, and stir all together till it boils. You may
add, at your discretion, a little lemon juice, catchup,
red wine, or walnut liquor.
Shrimp Sauce.
WASH half a pint of shrimps very clean, and put
them into a stewpan, with a spoonful of anchovy
liquor, and half a pound of butter melted thick. Boil
it
up for five minutes, and squeeze in half a lemon.
Toss it up, and pour it into your sauce-boat.
Oyster Sauce.
WHEN the oysters are opened, preserve the liquor,
and strain it through a fine sieve. Wash the oysters
.
very clean, and take off the beards. Put them into a
stewpan, and pour the liquor over them. Then add
a large spoonful of anchovy liquor, half a lemon, two
blades of mace, and thicken it with butter rolled in
flour. Then put in half a pound of butter, and boil
it
up
till the butter is melted. Then take out the
mace and lemon, and squeeze the lemon-juice into
the sauce. Give it a boil, stirring it all the time, and
put it into your sauce-boat
4
OR, FRUGAL HOUSEWIFE,
257
To melt Butter.
KEEP a plated or tin saucepan for the purpose only
a
of melting butter. Put a little water at the bottom,
and a dust of four. Shake them together, and cut
the butter in slices. As it melts shake it one way; let
it boil up, and it will be smooth and thick.
Caper Sauce.
TAKE some capers, chop half of them very fine,
and put in the rest whole. Chop also some parsley,
with a little grated bread, and some salt; put them
into butter melted very smooth, let them boil up, and
then pour it into your sauce-boat.
Shalot Sauce.
CHOP five or six shalots very fine, put them into a
saucepan with a gill of gravy, a spooniul of vinegar,
and some pepper and salt. Stew them for a minute,
and then pour them into your dish or sauce-boat.
Lemon Sauce for boiled Fowls
TAKE a lemon and pare off the rind, then cut it
into slices, take the kernels out, and cut it into small
square bits; blanch the liver of the fowl, and chop it
fine; mix the lemon and liver together in a buat, pour
on some hot melted butter, and stir it
up.
Gooseberry Sauce.
PUT some coddled gooseberries, a little juice of
sorrel, and a little ginger, into some melted butter.
Fennel Sauce.
BOIL a bunch of fennel and parsley, chop it very
small, and stir it into some melted butter.
Mint Sauce.
WASH your mint perfectly clean from grit or
dirt, then chop it very fine, and put to it vinegar and
sugar.
A relishing Sauce.
PUT into a small stewpan two slices of ham, a
clove of garlic, a laurel leat and two sliced onions;
:)!
家
​9
Kk
258 YOUNG WOMAN'S COMPANION;
a
.
a
A
let them heat, and then add a little broth, two spoon-
fuls of cullis, and a spoonful of tarragon vinegar.
Stew them an hour over a slow fire, then strain it
through a sieve, and pour it into your sauce-boat.
To crisp Parsley.
WHEN you have picked and washed your parsley
quite clean, put it into a Dutch oven, or on a sheet of
paper. Set it at a moderate distance from the fire,
and keep turning it till it is quite crisp. Lay little bits
of butter on it, but not to make it greasy. This is a
much better method than that of frying.
Sauce for Wild Ducks, Teal, &c.
TAKE a proper quantity of veal gravy, with some
pepper and salt, squeeze in the juice of two Seville
oranges and add a little red wine; let the red wine
boil some time in the gravy.
Pontiff Sauce.
PUT two or three slices of lean veal, and the same
of ham, into a stewpan, with some sliced onions,
carrot, parsley, and a head of celery. When brown,
add a little white wine, some good broth, a clove of
garlic, four shalots, two cloves, a little coriander, and
two slices of lemon peel. Boil it over a slow fire till
the juices are extracted from the meat, then skim it,
and strain it through a sieve. Just before you use it,
add a little cullis, with some parsley chopped very
fine.
- Aspic Sauce.
INFUSE chervil, tarragon, burnet, "garden eress,
and mint into a little cullis for about half an hour;
then strain it, and add a spoonful of garlic vinegar,
with a little pepper and salt.
Forcemeat Balls.
TAKE half a pound of veal and half a pound of
suet cut fine, and beat them in a marble mortar or
wooden bowl, shred a few sweet herbs fine, a little
mace dried, a small nutmeg grated, a little lemon peel
OR, FRUGAL HOUSEWIFE, 259
S
cut very fine, some pepper and salt, and the yolks of
two eggs. Mix all these well together, then roll
some of it in small round balls, and some in long
pieces.. Roll them in flour, and fry them of a nice
brown. If they are for the use of white sauce,
instead of frying, put a little water into a saucepan,
and when it boils put them in, and a few minutes
will do them.
Lemon Pickle.
TAKE about a score of lemons, grate off the out-
rinds very thin, and cut them into quarters, but leave
the bottoms whole. Rub on them equally half a
pound of bay salt, and spread them on a large pewter
dish. Either put them in a cool oven, or let them dry
gradually by the fire, till the juice is all dried into the
peels: then put them into a well glazed pitcher, .with
an ounce of mace, and half an ounce of cloves beat
fine, an ounce of nutmeg cut into thin slices, four
ounces of garlic peeled, half a pint of mustard seed
bruised a little, and tied in a muslin bag. Pour upon
them two quarts of boiling white wine vinegar, close
the pitcher well up, and let it stand five or six days by
the fire. Shake it well up every day, then tie it close,
and let it stand three months to take off the bitter.
When you bottle it, put the pickle and lemon into a
hair sieve, press them well to get out the liquor, and
let it stand till another day; then pour off the fine,
and bottle it. Let the other stand three or four days,
and it will refine itself. Pour it off and bottle it ; let
it stand again, and bottle it till the whole is refined.-
be put into any white sauce and will not hurt
the colour. It is very good for fish sauce and made
dishes. One tea-spoonful is enough for white, and
two for brown sauce for a fowl. It is a most useful
pickle, and gives a pleasant flavour. Always put it in
before you thicken the sauce, or put any cream in,
lest the sharpness should make it curdle.
.
It may
260
YOUNG WOMAN'S COMPANION;
CHAP. XXIV.
MADE DISHES.
SECT I.
BUTCHER'S MEAT.
TAKE
Bombarded Veal.
AKE a fillet of veal, and having clean cut out
the bone, make a forcemeat thus: Take the
crumb of a penny loaf, half a pound of fat bacon
scraped, an anchovy, two or three sprigs of sweet
marjoram, a little lemon peel, thyme, and parsley.
Chop these well together, and season them to your
taste with salt, chayan pepper, and a little grated nut-
meg. Mix up all together with an egg, and a little
cream ; and with this forcemeat fill up the place from
whence the bone was taken.. Then make cuts all
round the fillet about an inch distance from each
other. Fill one inch with forcemeat, a second with
spinach that has been well boiled and squeezed, and
a third with crumbs of bread, chopped oysters, and
beef marrow, and thus fill up the holes round the
fillet. Wrap the caul close round it, and put it in a
deep pot, with a pint of water. Make a coarse paste
to lay over it in order to prevent the oven giving it a
disagreeable taste.
When it is taken out of the oven,
skim off the fat, and put the gravy into a stew pan,
with a spoonful of mushroom catchup, another of
lemon pickle, five boiled artichoke bottoms cut into
quarters, two spoonfuls of browning, and half an
ounce of morels and truffles. Thicken it with butter
rolled in flour, give it a gentle boil, put your veal into
the dish, and pour your sauce over it.
Fricando of Veal.
CUT the thick part of a leg of veal into steaks half
OR, FRUGAL HOUSEWIFE.
261
>
an inch thick, and about six inches in length. Lard
them with small chardoons, and dredge them with
flour. Hang them before the fire till they are of a fine
brown; then put them into a large stew pan with a.
quart of good gravy, and let them stew balf an hour.
Then put in a slice of lemon, a little anchovy, two
tea spoonfuls of lemon pickle, a large spoonful of
walnut catchup, the same of browning, a little chyan
pepper, and a few morels and truffles. When your
fricandoes are tender take them up, and thicken
your gravy with butter and flour.
Strain it, put your
fricandoes in the dish, pour your gravy on them, and
garnish with lemon and barberries. You may like-
wise put round them some fried forcemeat balls.
Veal Olives.
CUT some large collops off a fillet of veal, and
hack them well with the back of a knife. Spread very
thinly forcemeat over each, then roll them up, and
either toast or bake them. Make a ragoo of oysters
and sweetbreads cut in square bits, a few mushrooms
and morels, and lay them in a dish with the rolls of
veal. Put nice brown.gravy into the dish, and send
them up hot, with forcemeat balls round them. Gar-
nish with lemon.
A Grenade of Veal.
TAKE some slices of veal cut thin from the fillet,
and lard them half way with bacon. Then take a
dozen squab pigeons clean picked and trussed, put
them into a pan of boiling water, and let them lie in
it two or three minutes. Having done this, put into
a stewpan some good gravy, with a dozen mushrooms
picked and sliced, and three veal sweetbreads cut and
sliced. Put the pigeons to these articles, and set the
stew pan over a very slow fire. When the pigeons
and sweetbreads are enough, thicken the gravy with
some rich cullis, and add some cocks combs, with
artichoke bottoms shred small. Let these stew a little
while, and then set them to cool. Cut some thin
slices of ham and bacon, put in some forcemeat, then
a
a
262 YOUNG WOMAN'S COMPANION;
a
T
the larded veal into a stewpan, and lay the ham and
bacon over it; put some yolks of eggs over the ham
and veal, and then more forcemeat: then put in the
ragoo of pigeons, and turn the slices of veal and
bacon; put over them more forcemeat rubbed over
with yolks of eggs, and cover them with slices of
bacon. Cover the stewpan close, and put fire under
and over it, but be careful it does not burn. When
done, turn it all hot into a dish, take away the bacon,
skim off the fat, put in some veal cullis, and serve it
up. Garnish with lemon and pickles.
Porcupine of a Breast of Veal.
TAKE a fine large breast of veal, bone it, and rub
it over with the yolks of two eggs. Spread it on a
table, and lay over it a little bacon cut as thin as
possible, a bandful of parsley shred fine, the yolks of
five hard boiled eggs chopped small, a little lemon peel
cut fine, the crumb of a penny loaf steeped in cream,
and season to your taste with salt, pepper, and nut-
meg. Roll the breast of veal close, and skewer it up.
Then cut some fat bacon, the lean of ham that has
been a little boiled, and pickled cucumbers, about
two inches long. Lard the veal with this in rows; first
ham, then bacon, and then cucumbers, till you have
larded every part of it. Put it into a deep earthen
pot, with a pint of water, cover it close, and set it in
a slow oven for two hours. When it comes from the
oven, skim off the fat, and strain the gravy through a
sieve into a stewpan. Put into it a glass of white
wine, a little lemon pickle and caper liquor, and a
spoonful of mushroom catchup. Thicken it with a
little butter rolled in flour, lay your porcupine on the
dish, and pour your sauce over it. Have ready a roll
of forcemeat made thin; take the crumb of a penny
loaf, half a pound of beef suet shred fine, the yolks of
four eggs, and a few chopped oysters. Mix these
well together, and season it to your taste with chyan
pepper salt, and nutmeg. Spread it on a veal caul,
and having rolled it up close like a collared eel, bind
.
OR, FRUGAL HOUSEWIFE.
263
*
it in a cloth, and boil it an hour. This done, cut it
into four slices, lay one at each end, and the others on
the sides. Have ready your sweetbread cut in slices
and fried, and lay them round it, with a few mush-
rooms. This makes a grand bottom dish at that time
of the year when game is not to be had.
Veal a-la-Bourgeoise.
CUT some lean veal into thick slices, lard them
with bacon, and season them with pepper, salt,
beaten mace, cloves, nutmeg, and chopped parsley.
Put in the bottom of your stewpan some slices of fat
bacon, lay the veal upon them, cover the pan, and
set it over the fire for eight or ten minutes, just to be
hot, and no more. Then, with a brisk fire, brown
your
veal on both sides, and shake some flour over it.
Pour in a quart of good broth or gravy, cover it close
and let it stew gently till it is enough. Then take
out the slices of bacon, skim all the fat off clean, and
beat up the yolks of three eggs, with some of the
gravy:
Mix all together, and keep it stirring one way
till it is smooth and thick. Then take it up ,lay your
meat in the dish, pour the sauce over it, and garnish
with lemon.
Calf's Head Surprise.
WHEN
you bave properly cleansed it for dressing,
scrape a pound of fat bacon very fine, take the crumbs
of two penny loaves, a small nutmeg grated, and
season to your taste with salt, chyan pepper, and a
little lemon peel. Beat up the yolks of six eggs, and
mix all together into a rich forcemeat. Put a little of
it into the ears, and the rest into the head. Then put
it into a deep pot, just wide enough to admit it, and
put to it two quarts of water, half a pint of white
wine, a blade or two of mace, a bundle of sweet
herbs, an anchovy, two spoonfuls of walnut and mush-
room catchup, the same quantity of lemon pickle,
and a little salt and chyan pepper. Laya coarse paste
over it to keep in the steam, and put it for two hours
and a half in a very quick oven. When you take it
.
a
261 YOUNG WOMAN'S COMPANION;
1
a
out, lay the head in a soup dish, skim off the fat from
the gravy, and strain it through a hair sieve into a
stew pan. Thicken it with a lump of butter rolled
in flour, and when it has boiled a few minutes, put
in the yolks of six eggs well beaten, and mixed with
half a pint of cream. Have ready boiled a few force-
meat balls, and half an ounce of truffles and morels,
but do not stew them in the gravy. Pour the gravy
over the head, and garnish with truffles and morels,
force meat balls, barberries and mushrooms. This
makes an elegant top dish, and is not very expensive.
A Calf's Pluck.
ROAST the heart stuffed with suet, sweet herbs,
and a little parsley, all chopped small, a few crumbs
of bread, some pepper, salt, nutmeg, and a little
lemon peel, all mixed up with the yolk of an egg.
Boil the lights with part of the liver, and when they
are enough, chop them very small, and put them into
a saucepan with a piece of butter rolled in flour, some
pepper and salt, and a little juice of lemon. Fry
the other part of the liver with some thin slices of
bacon. Lay the mince at the bottom of the dish, the
heart in the middle, and the fried liver and bacon
round, with some crisped parsley. Serve them up
with plain melted butter in a sauce boat.
Loin of Veal en Epigrum.
ROAST a loin of veal properly for eating, then
take it up, and carefully cut off the skin from the back
part without breaking it. Cut out all the lean part, but
leave the ends whole, to contain the following mince-
meat: Mince all the meat very fine with the kidney
part, put it into a little gravy, enough to moisten it
with the
gravy
that comes from the loin. Put in a
little
pepper and salt, some lemon peel shred fine, the
yolks of three eggs, and a spoonful of catchup.
Thicken it with a little butter rolled in flour. Give it
a shake or two over the fire, put it into the loin and
pull the skin gently over it. If the skin should not
quite cover it, give the part wanting a brown with a
4
1
OR, FRUGAL HOUSEWIFE.
265
а
.
hot iron, or put it into an oven for about a quarter of
an hour. Send it up hot, and garnish with lemon and
barberries.
Pillow of Veal.
HALF roast a neck or breast of real, then cut it
into six pieces, and season it with pepper, salt, and
,
,
nutmeg. Take a pound of rice and put to it a quart
of broth, some mace, and a little salt. Stew it over
a stove on a very slow fire, till it is thick; byt butter
the bottoin of the pan you do it in Beat up the yolks
of six eggs, and stir them into it. Then take a little
round deep dish, butter it, and lay some of the rice at
the bottom. Then lay the veal in a round heap, and
cover it all over with rice. Rub it over with the yolks
of eggs, and bake it an hour and a half. Then open
the top, and pour in a pint of good rich gravy.
Send
it hot to table, and garnish with a Seville orange cut
in quarters.
Shoulder of Veal a la Piedmontoisé.
CUT the skin off a shoulder of veal, so that it may
hang at one end ; then tard the meat with bacon or
ham, and season it with pepper, salt, mace, sweet
herbs, parsley, and lemon peel. Cover it again with
the skin, stew it with gravy, and when it is tender,
take it up. Then take sorrel, some lettuce chopped
small, and stew them in some butter with parsley,
onions and mushrooms. When the herbs are tender
put to them some of the liquor, soine sweetbreads,
and bits of ham. Let all stew together a short time;
then lift up the skin, lay the stewed herbs over and
under, cover it again with the skiu, moisten it with
melted butter, strew over it crumbs of bread, and send
it to the oven to brown. Serve it up hot, with some
good gravy in the dish.
Sweetbreads of Veal a lu Dauphine.
TAKE three of the largest sweetbreads you can get
and open them in such a manner that you can stuff in
force meat. Make
Make your force meat with a large fowl
а
9
LI
266 YOUNG WOMAN'S COMPANION;
or young cock : skin it, and pick off all the flesh. Then
take half a pound of fat and lean bacon, cut it very
fine, and beat them in a mortar. Season it with an
anchovy, some nutmeg, a little lemon peel, a very
little thyme, and some parsley. Mix these up with
.
the yolks of two eggs, fill your sweetbreads with it,
and fasten them together with fine wooden skewers.
Put layers of bacon at the bottom of a stewpan, and
season with pepper, salt, mace, cloves, sweet herbs,
and a large onion sliced. Lay upon these thin slices
of veal, and then your sweetbreads. Cover it close,
let it stand eight or ten minutes over a slow fire, and
then pour in a quart of boiling water or broth, and
let it stew gently for two hours. Then take out the
sweetbreads, keep them hot, strain the .gravy, skim
all the fat off, and boil it up till it is reduced to about
half a pint. Then put in the sweetbread, and let
them stew two or three minutes in the gravy. Lay
them in a dish, and pour the gravy over them. Gar-
nish with lemon.
Sweetbreads en Gordineere.
PARBOIL three sweethreads; then take a stew -
put in it layers of bacon, or ham and veal:
over which lay the sweetbreads, with the upper sides
downwards. Put in a layer of veal and bacon over
them, a pint of veal broth, and three or four blades
of mace. Stew them gently three quarters of an hour;
then take out the sweetbreads, strain the gravy
through a sieve, and skim off the fat. Make an
amulet of yolks off eggs in the following manner:
Beat
up four yolks of eggs, put two on a plate, and
set them over a stewpan of boiling water, with another
plate over it, and it will be soon done. Put a little
spinach juice into the other half, and serve it the
Cut it out in sprigs of what form you please,
put it over the sweetbreads in the dish, and keep
them as hot as you can.
Thicken the
butter rolled in flour, and two yolks of eggs beat up
in a gill of cream. Put it over the fire, and keep
pan, and
same.
gravy with
2
OR, FRUGAL HOUSEWIFE.
267
stirring it one way till it is thick and smooth. Pour
it over the sweethreads, and send it to table, Gar-
nish with lemon and beet root.
A savoury Dish of Veal.
CUT some large collops from a leg of veal, spread
them on a dresser, hack them with the back of a
knife, and dip them in the yolks of eggs. Season
them with cloves, mace, nutmeg, and pepper, beaten
fine. Make forcemeat with some of your veal, beef
suet, oysters chopped, sweet herbs shred fine, and the
aforesaid spices. Strew all these over your collops,
roll and tie them up. Put them on skewers, tie them
to a spit, and roast them. To the rest of your forcemeat
add a raw egg or two, roll it in balls, and fry them,
Put them into the dish with the meat when roasted,
and make the sauce with strong broth, an anchovy, a
shalot, a little white wine, and some spice. Let it
stew and thicken it with a piece of butter rolled in
flour. Pour the sauce into the dish, lay the meat in
with the forcemeat balls, and garnish with lemon.
Sweetbreads a-la-daub.
TAKE three of the largest and finest sweetbreads
you can get, and put them for five minutes into a
saucepan of boiling water.
Then take them out, and
when they are cold, lard them with small pieces of
bacon, a row down the middle; then a row on each
side, with lemon peel cut the size of a straw: then a
row on each side of pickled cucumbers, cut very fine.
Put them into a stewpan with some good veal gravy,
a little lemon juice, and a spoonful of browning.
Stew them gently a quarter of an hour, and a little
before they are ready thicken with flour and butter.
Dish them up, and pour the gravy over them. Lay
round them bunches of boiled celery, or oyster patties;
and garnish with barberries or parsley.
Scotch Collops.
CUT your collops off the thick part of a leg of
veal, about the size and thickness of a crown piece,
and put a piece of butter browned into your frying pan,
268 YOUNG WOMAN'S COMPANION;
a
then lay in your collops, and fry them over a quick
fire. Shake and turn them, and keep them on a fine
froth. When they are of a nice tight brown take them
ont, put them into a pot, and set them before the fire
to keep warm. Then put cold butter again into
your
pan, and fry the collops as before
When they are
done and properly brown, pour the liquor from them
into a stewpan, and add to it half a pint of gravy,
half a lemon, an anchovy, half an ounce of morels,
a large spoonful of browning, the same of catchup,
two spoonfuls of lemon pickle, and season to your
taste with salt and chyan pepper. Thicken it with
butter and flour, let it boil five or six minutes, and
then put in your collops, and shake them over the fire,
but be careful not to let them boil. When they have
.
simmered a little, take them out, and lay them in the
dish. Then strain your gravy, and pour it hot on
them. Lay on them forcemeat balls, and little slices
of bacon curled round a skewer and boiled. Throw
a few mushrooms over them, and garnish with bar,
berries and lemon.
Beef Collops.
TAKE a large rump steak, or any piece of beef
that is tender, and cut it into pieces in the form of
Scotch collops, buţ larger. Hack them a little with
a knife, then four them, and having melted a little
butter in your stewpan, put in your collops, and fry
thern quick for about two minutes. Then put in a
pint of gravy, a bit of butter rolled in flour, and season
it with pepper and salt. Cut four pickled cucumbers
into thin slices, a few capers, half a walnut, and a
little onion shred fine. Put these into the paw, and
having stewed the whole together about five minutes,
put them all hot into your dish, and send them to
table. Garnish with lemon.
Beef a-la-daub.
TAKE a rump of beef and cut out the bone, or a
part of the leg of mutton piece, or what is usually
called the mouse-buttock, and cut some fat bacon into
OR, FRUGAL HOUSEWIFE.
269
slices as long as the beef is thick, and about a quarter
of an inch square. Take four blades of mace, double
that number of cloves, a little all-spice, and half a
nutmeg grated fine. Chop a good handful of parsley,
and some sweet herbs of all sorts very fine, and season
with salt and pepper. . Roll the bacon in these, and
then take a large larding pin, and with it thrust the
bacon through the beef. Having done this, put it
into a stewpan, with a quantity of brown gravy saffi-
cient to cover it. Chop three blades of garlic very
fine, and put in some fresh mushrooms, two large
onions, and a carrot. Stew it gently for six hours,
then take it out, strain off the gravy, and skim off all
the fat. Put your meat and gravy into the pan again,
and add to it a gill of white wine; and if you find it
not sufficiently seasoned, add a little more pepper and
salt. Stew it gently for half an hour more, and then
add some artichoke bottoms, morels and truffles, some
oysters, and a spoonful of vinegar. Then put the
ment into a soup dish, and pour the sauce over it.
Beef Tremblent.
TAKE a brisket of beef, and tie up the fat end
quite tight. Put it into a pot of water, and let it boil
gently for six hours. Season the water with a little
salt, a handful of all-spice, two onions, two turnips,
and a carrot. In the mean time put a piece of butter
into a stewpan, and melt it; then put in two spoon-
fuls of flour, and stir it till it is sinooth. Put in a
quart of gravy, a spoonful of catchup, the same of
browning, a gill of white wine, aud some turuips
and carrots cut into small pieces. Stew them gently
till the roots are tender, and season with pepper and
salt. Skim the fat clean off, put the beef in the dish,
and pour the sauce overit.Garnish with
any
kind of
pickles,
Beef a-la-mode.
THE most proper parts for this purpose are, a
small buttock, a leg of mutton piece, a clod, or part
of a large buttock. Being furnished with your meat,
270 YOUNG WOMAN'S COMPANION;
a
take two dozen of cloves, as much mace, and half an
ounce of all-spice beat fine: chop a large handful of
parsley, and all sorts of sweet herbs fine; cut some
fat bacon as long as the beef is thick, and about a
quarter of an inch square, and put into it the spice,
&c. and into the beef the same. Then put the beef
&
into a pot, and cover it with water. Chop four large
onions very fine, and six cloves of garlic, six bay
leaves, and a handful of champignons, or fresh mush-
rooms, put all into the pot, with a pint of porter or
ale, and half a pint of red wine ; put in some pepper
and salt, some chyan pepper, a spoonful of vinegar,
strew three handfuls of bread raspings, sifted fine,
over all; cover the pot close, and stew it for six hours,
or according to the size of the piece; if a large piece,
eight hours. Then take the beef out, put it into a
deep dish, and keep it hot over some boiling water;
strain the gravy through a sieve, and pick out the
champignons or mushrooms; skim all the fat off
clean, put it into your pot again, and give it a boil
if not seasoned enough, season it to your liking;
up;
the
gravy over your beef, and send it hot to
table. If you like it best cold, cut it in slices with the
gravy over it, which will be a strong jelly.
Beef a-la-royal.
TAKE all the bones out of a brisket of beef, and
make holes in it about an inch from each other. Fill
one hole with fat bacon, a second with chopped
parsley, and a third with chopped oysters. Season
these stuffings with pepper, salt and nutmeg. When
the beef is completely stuffed, put it into a pan, pour
upon it a pint of wine boiling hot, dredge it well with
flour, and send it to the oven. Let it remain there
three hours, and when it is taken out, skim off all the
fat, put the meat into your dish, and strain the gravy
over it. Garnish with pickles.
Beef Olives.
CUT some steaks from a rump of beef about half an
a
inch thick, as square as you can, and about ten inches
then put
OR, FRUGAL HOUSEWIFE.
271
а
long ; then cut a piece of fat bacon as wide as the
beef, and about three parts as long. Put part of the
yolk of an egg on the beef, the bacon on that, and
the yolk of an egg on the bacon. Lay some good
savory forcemeat on that, some of the yolk of an egg
on the forcemeat, and then roll them up, and tie
them round with a string in two places. Strew on
some crumbs of bread, and over them some of the
yolk of an egg. Then fry them brown in a large pan,
with some beef dripping, and when they are done
take them out, and lay them to drain. Melt soine
butter in a stewpan, put in a spoonful of flour, and
stir it well till it is smooth. Then put in a pint of
good gravy, with a gill of white wine, and then the
olives, and let them stew an hoor, Add some mush-
rooms, truffles, and morels, forcemeat balls, sweet-
breads cut in small pieces, and some ox-palates.
Squeeze in the juice of half a lemon, and season it
with pepper and salt. Shake them up, and having
carefully skimmed off the fat, lay your olives in the
dish, and pour the gravy over them. Garnish with
lemon and beet root.
Bouillie Beef.
PUT the thick end of a brisket of beef into a kettle,
and cover it with water. Let it boil fast for two
hours, then stew it close by the fire side for six hours
more, and fill up the kettle as the water decreases.
Put in with the beef some turnips cut in little balls,
some carrots, and some celery. About an hour before
the meat is done, take out as much broth as will fill
your soup dish, and boil in it, for an hour, turnips
and carrots cut in little round or square pieces, with
some celery, and season it to your taste with salt and
pepper. Serve it up in two dishes, the beef in one
dish, and the soup in another. You may put pieces
of fried bread in your soup, and boil in a few knots of
greens; and if you would have your soup very rich,
add a pound or two of mutton chops to your broth
when you take it from the beef, and let them stew in
a
272 YOUNG WOMAN'S COMPANION;
it for an hour ; but remember to take out the mutton
before you serve the soup up.
Portugal Beef.
CUT off the meat from a rump of beef, hack it
across, and flour it. Fry the thin part brown in butter,
and stuff the thick end with suet, boiled chesnuts, an
anchovy, an onion, a little pepper. Pat it into a
stew pan with some good strong broth, and when it is
tender, lay both the fried and the stewed together in
your dish. Cut the fried in two, and lay it on each
side of the stewed. Strain the gravy in which it was
stewed, put in some pickled gerkins chopped, and
some broiled chesnuts." Thicken it with a piece of
burnt butter, and give it two or three boils up.
Sea-
son it to your palate with salt, then pour it over the
beef, and garnish with lemon.
Sirloin of Beef en Epigram.
ROAST a sirloin of beef, and when it is done, take
it off the spit, carefully raise the skin, and draw it
off. Then cut out the lean part of the beef, but
observe not to touch either the ends or sides. Hash
the meat in the following manner: cut it into pieces
about the size of a crown piece, put half a pint of
gravy into a stewpan, an onion chopped fine, two
spoonfuls of catchup, some pepper and salt, six small
pickled cucumbers cut in thin slices, and the
gravy
that comes from the beef, with a little butter rolled
in flour. Pat in the meat, and shake it up for five
minutes. Then put it on the sirloin, draw the skin
carefully over, and send it to table. Garnish with
lemon and pickles.
The Inside of a Sirloin of Beef Forced.
LIFT up the fat of the inside, cut out the meat
quite close to the bone, and chop it small. Take a
pound of beef suet, and chop that sınall; then put to
them some crumbs of bread, a little lemon peel, thyme,
pepper, and salt, half a nutmeg grated, and two
shalots chopped fine. Mix all together with a glass
a
OR, FRUGAL HOUSEWIFE.
273
7
a
of red wine, and then pụt the meat into the place you
I
took it trom; cover it with the skin and fat, skewer
it down with fine skewers, and cover it with paper,
The paper must not be taken off till the meat is put
on the dish, and your meat must be spitted before you
take out the inside. Just before the meat is done,
take a quarter of a pint of red wine, and two sbalots
shred small; boil, them, and pour it into the dish, with
the gravy that comes from the meat. Send it hot to
table, and garvish with lemon.
The inside of a; rump:of beef forced must be done
nearly in the same manner, only lift up the outside
skin, take the middle of the meat, and proceed as
before directed. Put it into the same place, and skewer
it down close.
4. Round of Beef forced.
RUB
your meat first with common salt, then a little
bay-salt, some salt-petre, and coarse sugar, Let it
,
lay a full week in the pickle, turning it every day ,
On the day it is to be dressed, wash and dry it, lard
it a little, and make holes, which fill with bread
crumbs, marrow, or duet, parsley, grated lemon peel,
sweet herbs, pepper, salt, nutmeg, and the yolk of
an egg, made into stuffing. Bake it with a little wat
ter and some small beer, whole pepper and an onion,
When it comes from the oven, skim the fat clean off,
put the meat into your dish, and pour the liquor gyer
Instead of baking, you may boil it, but it must
be done gradually oyer a slow fire. When cold,
it makes a handsome side-board dish for a large
company
Beef Steaks rolled.
TAKE some beef-steaks, and beat them with a
cleaver till they are tender; make some foréemeat
with a pound of veal beat fine in a mortar, the flesh of
a fowl, half a pound of cold ham, or gammon of
bacon, fat and lean; the kidney fat of a loin of veal,
,
and a sweetbread, all cut very fine; some truffles and
morels stewed, and then cut small, two shalots, some
.
it.com
*
10
Min
274 YOUNG WOMAN'S COMPANION;
parsley, a little thyme, some lemon-peel, the yolks of
four eggs, a nutmeg grated, and half a pint of cream.
Mix all these together, and stir them over a slow fire
for ten minutes. Put them upon the steaks, and roll
them up; then skewer them tight, put them into the
frying-pan, and fry them of a nice brown. Then
take them from the fat, and put them into a stewpan,
with a pint of good drawn gravy, a spoonful of red
wine, two of catchup, a few pickled mushrooms, and
let them stew for a quarter of an hour. Take up the
steaks, cut them into two, and lay the cut side upper-
most. Garnish with lemon.
Boeuf a la Vinegrette.
CUT a slice about three inches thick from a round
of beef, with very little fat. Stew it in water and a
glass of white wine, seasoned with salt and pepper,
cloves, a bunch of sweet herbs, and a bay leaf. Let
it boil till the liquor is almost consumed; and when
it is cold, serve it up.
Beef Escarlet.
THE proper piece of beef for this purpose is the
brisket, which you must manage as follows: Take
half a pound of coarse sugar, two ounces of bay salt,
and a pound of common salt. Mix these well toge-
ther, rub the beef with it, put it into an earthen pan,
and turn it every day. It may lie in this piekle a
fortnight, then boil it, and serve it up with savoys,
but it eats much better when cold, and cut into
slices.
Tongue and Udder forced.
FIRST parboil them, then blanch the tongue, and
stick it with cloves; and fill the udder with forcemeat
made with veal. First wash the inside with the yolk
of an egg, theu put in the forcemeat, tie the ends
close, and spit them, roast them, and baste them with
butter. When they are done, put good gravy into the
dish, sweet sauce into a cup, and serve them up.
OR, FRUGAL HOUSEWIFE.
275
a
Tripe a la Kilkenny.
TAKB a piece of double tripe, and cut it into square
pieces; peel and wash ten large onions, cut each into
two, and put them on to boil in water till they are
tender. Then put in your tripe, and boil it ten minutes.
Pour off almost all your liquor, shake a little flour into
it, and put in some butter, with a little salt and mus-
a .
tard. Shake all over the fire till the butter is melted,
then put it into your dish, and send it to table, as hot
as possible. Garnish with lemon or barberries.--This
dish is greatly admired in Ireland.
Harrico of Mutton.
:. CUT the best end of a neck of mutton into chops,
in single ribs, flatten them, and fry them of a light
brown. Then put them into a large saucepan, with
two quarts of water, and a large carrot cut in slices;
and when they have stewed a quarter of an hour, put
in two turnips, cut in square pieces, the white part of
a head of celery, two cabbage lettuces fried, a few
heads of asparagus, and season all with a little chyan
pepper. Boil all together till tender, and put it into
a tureen or soup dish, without any thickening to the
gravy.
A Basque of Mutton.
TAKE the caut of a leg of veal, and put it into a
copper dish about the size of a small punch bowl.
Then take the lean part of a leg of mutton that has
been kept a week, and chop it exceeding small; take
half its weight in beef marrow, the crumb of a penny.
loaf, the rind of half a lemon grated, half a pint of
red wine, two anchovies, and the yolks of four eggs.
Mix all together with the mutton, as you would
sausage-meat, and lay it in the caul in the middle of
the dish. Fasten the caul, bake it in a quick oven,
and when it comes out, lay your dish upside down,
and turn the whole out. Pour over it brown
gravy,
and serve it to table with sweet sauce. Garnish with
pickles.
а
276 YOUNG WOMAN'S COMPANION;
>
a
Shoulder of Matton surprised.
HALF boil a shoulder of mutton, and then put it
into a stewpan, with two quarts of veal gravy, tour
ounces of rice, a little beaten mace, and a tea-spoon-
ful of mushroom powder. Stew it an hour, or till the
rice is enough, and then take up your mutton and
keep it hot. Pat to the rice half a pint of cream, and
a piece of butter rolled in flour: then shake it well,
and boil it a few minutes. Lay your mutton on the
dish, and pour your gravy over it. Garnish with
pickles and barberries.
To dress the Umbels of Deer.
TAKE the kidney of a deer, with fat of the heart;
season them with a little pepper, salt, and nutmeg:
First fry, and then stew them in some good grany till
they are tender. Sqneeze in a little lemon; take the
skirts, and stuff them with a forcemeat made with the
fat of the venison, some fat of bacon, grated bread,
pe per, mace, sage, and onion chopped very small.
Mix it with the yolk of an egg. When the skirts are
stuffed with this, tie them to the spit to roast; but first
strew over them some thyme and lemon peel. When
they are done, lay the skirts in the middle of the dish,
and then fricassee round it.
Mutton 'kebobbed.
CUT a loin of mutton into four pieces, then take off
the skin, and rub them with the yolk of an egg, and
strew over them a few crumbs of bread and a little
a
parsley shred fine, Spit and roast them, and keep
basting them all the time with fresh butter, in order
to make the froth rise. When they are properly done,
put a little brown gravy under them, and send them
to table,
Garnish with pickles.
Ley of Mutton a la haut gout.
TAKE a fine leg of 'mutton that has 'hung a fort-
pight (if the weather will permit) and stuff'every part
of it with some cloves of garlic, rab it with pepper
and salt, and then roast it. When it is properly done,
.
1
Ok, FRUGAL HOUSEWIFE. TT
POR
277
a
Bend it up, with some good gravy, and red wine in
ар,
the dish.
Leg of Mutton roasted with Ojsters.
TAKE a fine leg of mutton that has hung two or
three days, staff every part of it with oysters, roast it,
and when done, pour some good gravy into the elish,
and garnish with horse-radish. If you prefer cockles,
you must proceed in the same manner.
Shoulder of Mutton en Epigram,
ROAST a shoulder of mutton till it is nearly enough
then carefully take off the skin about the thickness of
a crown-piece, and also the shank-bone at the end.
Season both the skin and shank-bone with pepper,
salt, a little lemon peel cut small, and a few sweet
herbs, and crumbs of bread. Lay this on the igridiron
till it is of a fine brown; and in the mean time take
the rest of the meat, and cut it like a hash, ir pieces
about the bigness of a shilling. Save the gravy, and
put to it, with a few spoonfuls of strong gravy, a little
nutmeg, half an onion out fine, a small bundle of herbs.
a little pepper and salt, sopie girkins cut very small, a
few mushrooms, two or three' truffles cut şinall, two
spoonfuls of wine, and a little flour dredyed into it.
Let all these stew together very slowly for five minutes,
but be careful it does not boil. Take out the sweet
herbs, lay the hash in the dish, and the broiled upon
it. Garnish with pickles.
Sheeps Rumps and Kidneys.
BOIL six sheeps rumps in veal gravy; then lard
your kidneys with bacon, and set them before the fire
in a tin oven. As soon as the rumps become tender,
rub them over with the yolk of an egg, a little grated
nutmeg, and some chyan pepper. Skim the fat from
'
the gravy, and put the gravy ħ a stewpan, with
three ounces of boiled rice, a spoonful of good cream,
and a little catchup and mushroom powder. Thicken
it' with flour and butter, and give it a gentle boil. Fry
your rumps till they are of a light-brown; and when
278 YOUNG WOMAN'S, COMPANION;
a
里
​you dish them up, lay them round on the rice, so that
the small ends may meet in the middle; lay a kidney
between every rump, and garnish with barberries and
red cabbage. This makes a pretty side or corner disk.
Mutton Rumps a-la-braise.
BOIL six mutton rumps for fifteen minutes in wa-
ter; then take them out, and cut them into two, and
put them into a stew pan, with half a pint of good
gravy, a gill of white wine, an onion stuck with cloves,
and a little salt and chyan pepper. Cover them close,
and stew them till they are tender. Take them and
the onion out, and thicken the gravy with a little
butter rolled in flour, a spoonful of browning and'the
juice of half a lemon. Boil it up till it is smooth, but
not too thick. Then put in your rumps, give them a
shake or two, and dish then up hot. Garnish with
horse-radish and beetroot. For variety, you may
leave the rumps whole, and lard six kidneys on one
side, and do them the same as the rumps, only not
boil them, and put the rumps in the middle of the dish,
and kidneys round them, with the sauce over all.
Mutton Chops in disguise.
RUB the chops over with pepper, salt, nutmeg, and
a little parsley. Roll each in half a sheet of white
paper, well buttered withinside, and close the two
ends. Boil some hog's lard, or beef dripping in a
stewpan, and put the steaks into it. Fry them of a
fine brown, then take them out, and let the fat tho-
roughly drain from them. Lay them in your dish,
and serve them up with good gravy in a sauceboat.
Garnish with horse-radish and fried parsley.
A Shoulder of Mutton called Hen and Chickens.
HALF roast a shoulder, then take it up, and cyt
off the blade at the first joint, and both the flaps, 10
make the blade round; score the blade round in dia-
'monds, throw a little pepper and salt over it, and set
it in a tin oven to broil
. Cut the flaps and meat off
the shank, in thin slices, and put the gravy that came
1
1
OR, FRUGAL HOUSEWIFE.
279
out of the mutton into a stewpan, with a little good
gravy,
two spoonfuls of walnut catchup, one of brown-
ing, a little chyan pepper, and one or two shalots.
When your meat is tender, thicken it with flour and
butter, put it into the dish with the gravy, and lay the
blade on the top. Garnish with green pickles.
Oxford John.
CUT some collops from a leg of mutton as thin as
you can, and take out all the fat sinews. Season them
with salt, pepper, and mace, and strew over them a
little shred parsley, thyme, and two or three shalots.
Put a good lump of butter into a stewpan, and when
it is hot, pat in your collops. Keep stirring them
with a wooden spoon till they are three parts done,
and then add half a pint of gravy, a little lemon juice,
,
and thicken it with flour and butter. Let them sim-
mer four or five minutes, and they will be enough.
Put them into your dish with the gravy, and throw
fried pieces of bread, cut in dices, over and round
them. Garnish with pickles.
A Quarter of Lamb forced.
TAKE a large leg of lamb, cut a long slit on the
back side, and take out the meat; but be careful you
do not deface the other side. Then chop the meat
small with marrow, half a pound of beef suet, some
oysters, an anchovy washed, an onion, some sweet
herbs, a little lemon-peel, and some beaten mace and
nutmeg: Beat all these together in a mortar, stuff up
the leg in the shape it was before, sew it up, and rub
it all over with the yolks of eggs beaten; spit it, flour
it all over, lay it to the fire, and baste it with butter.
An hour will roast it. In the mean time, cut the loin
into steaks, season them with pepper, salt, and nut-
meg, lemon-peel cut fine, and a few herbs. Fry them
.
in fresh butter of a fine brown, then pour out all the
butter, put in a quarter of a pint of white wine, shake
it about, and then add half a pint of strong gravy,
wherein good spice has been boiled, a quarter of a
pint of oysters, and the liquor, some mushrooms, and.
a
280 YOUNG WOMAN'S COMPANION;
!!
"
a spoonful of the pickle, a piece of butter rolled in
,
,
flour, and the yolk of an egg beat, fine; stįg all these
together till thick, then lay your leg of lamb in the
dish, and ihe loin round it. Pour the sauce over them,
and garnish with lemon.
stab
Lamb's Bits,
SKIN the stones, and split them: then lay them on
a dry, cloth with the sweetbreads and the liver, and
dredge them well with four. Fry them in lard or
butter till they are of a light brown, and then lay them
In a sieve to drain. Fry a good quantity of parsley,
lay your bits on the dish, the parsley
. in lumps
, over
them, and pour round them melted butter.
'n Lamb Chops el Casorole.
HAVING cut a loin of ladibinto chops, put yolks
of eggs on both sides, and strew bread crumbs over
them, with a little eloven and mace, pepper and salt
mixed; fry them of a nice light brown, and put them
round in a dish, as close as you can leave a hole
in the middle to put the following sauce in all sorts of
sweet herbs and parsley chopped fine, and stewed a
little in some good thick gravy, Garnish with fried
parsley
Barbacued Pig.
* PREPARE a pig about ten weeks old as for roast-
ing. Make a forcemeat of two anchovies, six sage
Teaves, and the liver of the pig, all chopped very small;
then put'them into a mortar, with the crumb of half
a penny loaf, four ounces of butter, half a tea spoonful
of chyan pepper, and half a pint of red wine. Beat
them all together to a paste, put it in the pig's belly,
and sew it up. Lay your pig down at a good distance
before a large brisk fire, singe it well, put into your
'
dripping pan three bottles of red wine, and baste it
well with this all the time it is roasting. When it is
penny loaves, and if
you find your wine too much reduced, add more.
.
When your pig is near enough, take the loaves and
sauce out of your dripping-pan, and put to the sauce
**5')
a
half done, put under the it is 'n
.
2
OR, FRUGAL HOUSEWIFE.
281
Put a
a
one anchovy chopped small. a bundle of sweet herbs,
and half a lemon. Boil it a few minutes, then draw
your pig, put a small lemon or apple in the pig's
mouth, and a leaf on each side. Strain your sauce,
and pour it on boiling hot. Send it up whole to table, ,
and garnish with barberries and sliced lemon.
A Pig au Pere Duillel.
CUT off the head, and divide the body into quar-
ters; lard then with bacon, and season them well
with salt, pepper, nutmeg, cloves, and mace.
layer of fat bacon at the bottom of a kettle, lay the
head in the middle, and the quarters round it. Then
put in a bay leaf, an onion shred, a lemon, with some
carrots, parsley, and the liver, and cover it again with
bacon. Put in a quart of broth, stew it for an hour,
and then take it up. Put your pig into a stew-pan,
pour in a bottle of white wine, cover it close, and let
it stew very gently an hour, In the mean time, while
it is stewing in the wine, take the first gravy it was
stewed in, skim off the fat, and strain it. Then take
a sweet-bread cut into five or six slices, some truffles,
morels, and mushrooms, and stew all together till they
are enough. Thicken it with the yolks of two eggs,
or a piece of butter rolled in four; and when your
pig is enough, take it out, and lay it in your dish.
Put the wine it was stewed in to the sauce, then pour
it all over the pig, and garnish with lemon. If it is to
be served up cold, let it stand till it is so, then drain
it well, and wipe it, that it may look white, and lay
it in a dish, with the head in the middle, and the
quarters round it. Throw some green parsley over all.
Either of the quarters separately make a pretty dish.
A Pig Matelote.
HAVING taken out the entrails, and scalded your
pig, cut off the head and pettitoes; then cut the body
into four quarters, and put them, with the head and
toes, into cold water. . Cover the bottom of a stew-
pan with slices of bacon, and place the quarters over
them, with the pettitoes, and the head cut in two,
10
Na
282 YOUNG WOMAN'S COMPANION;
Season the whole with pepper and salt, a bay leaf, a
Tittle thyme, an onion, and add a bottle of white wine.
Then lay on more slices of bacon, put over it a quart
of water, and let it boil. Skin and gut two large eels,
and cut them in pieces about five or six inches long.
When your pig is half done, put in your eels; then
boil a dozen of large cray-fish, cut off the claws, and
take off the shells of the tails. When your pig and
eels are enough, lay first your pig in the dish, and
your pettitoes round it; but do not put in the head,
as that will make a pretty cold dish. Then lay your
eels and cray-fish over them, and take the liquor they
were stewed in, skim off the fat, and add to half a
pint of strong gravy, thickened with a little piece of
burnt butter. Pour this over it, and garnish with le.
.
mon and cray-fish. Fry the brains, and lay them round,
and all over the dish. At grand entertainments this
will do for a first course or remove.
a
SECT. II.
MADE DISHES OF POULTRY, &c.
1
Turkey a-la-daub,
BONE your turkey, but let it be so carefully done,
as not to spoil the look of it, and then stuff it with the
following forcemeat: Chop some oysters very fine,
and mix them with some crumbs of bread, pepper,
salt, shallots, and very little thyme, parsley, and
butter. Having filled your turkey with this, sew it
up, tie it in a cloth, and boil it white, but be careful
not to boil it too much. Serve it up with good oyster
Or you may make a rich gravy of the bones,
with a piece of veal, mutton, and bacon; season with
salt, pepper, shalots, and a little mace. Strain it off
through a sieve; and having before half-boiled your
turkey, stew it in this gravy, just half an hour. Hav-
ing well skimmed the gravy, dish up your turkey in it,
after
you
have thickened it with a few mushrooms
sauce.
1
a
1
2
OR, FRUGAL HOUSEWIFE. 283
a
stewed white, or stewed palates, forcemeat-halls,
sweet-breads, or fried oysters, and pieces of lemon.
Dish it with the breast upwards. You may add a
few morels and truffles to your sauce.
Turkey in a Hurry.
TRUSS a turkey with the legs inward, and flatter
it as much as you can': then, put it into a stewpan,
: .
with melted lard, chopped parsley, shalots, mush-
rooms, and a little garlic; give it a few turns on the
fire, and add the juice of half a lemon to keep it
white. Then put it into another stew pan, with slices
of veal, one slice of ham, the melted lard, and every
thing as used before ; adding whole pepper and salt;
cover it over with slices of lard, and set it about half
an bour over a slow fire; then add a glass of white
wine and a little broth, and finish the brazing: skim
and sift the sauce, add a little cullis to make it rich,
reduce it to a good consistence, put the turkey into
your dish, and pour the sauce over it. Garnish with
lemon.
Fowls a-la-Braze.
TRUSS your fowl as for boiling, with the legs in
the body; then lay over it a layer of fat bacon cut in
thin slices, wrap it round in beet leaves, then in a caul
of veal, and put it into a large sucepan with three
pints of water, a glass of Madeira wine, a bunch of
sweet herbs, two or three blades of mace, and half a
lemon; stew it till it is quite tender, then take it up
and skim off the fat; make your gravy pretty thick
with four and butter, strain it through a hair sievė,
and put to it a pint of oysters and a tea cupful of thick
cream; keep shaking your pan over the fire, and
when it has simmered a short time, serve up your
fowl with the bacon, beet-leaves, and caul on, and
pour your sauce hot upon it. Garnish with barberries
and red beet-root,
Fowls forced,
TAKE a large fowl, pick it clean: draw it, cut it
down the back, and take the skin off whole; cut the
284 YOUNG WOMAN'S COMPANION;
a
flesh from the bones, and chop it with half a pint of
oysters, one ounce of beef marrow, and a little
,
pepper
and salt. Mix it up with cream; then lay the meat
;
on the bones, draw the skin over it, and sew it up
the
back. Cut large thin slices of bacon, lay them on the
breast of your fowl, and tie them on with packthread
in diamonds. It will take an hour roasting by a mo-
derate fire. Make a good brown gravy sauce, pour
it into your dish, take the bacon off, lay in your fowl,
and serve it up. Garnish with pickles, mushrooms,
or oysters.--It is proper for a side-dish at dinner or
top-dish for supper.
Fowls marinaded.
RAISE the skin from the breast-bone of a large
fowl with your finger; then take a veal sweetbread,
and cut it small, a few oysters, a few mushrooms, an
anchovy, some pepper, a little nutmeg, some lemon-
peel, and a little thyme; chop all together small, and
inix it with the yolk of an egg, stuff it in between the
skin and the flesh, but take great care you do not break
the skin; and then put what oysters you please in the
body of the fowl. Paper the breast, and roast it.
Make good gravy, and garnish with lemon. You may
add a few mushrooms to the sauce.
Chickens chiringrate.
FLATTEN the breast-bones of your chickens with
a rolling pin, but be careful you do not break the
skin. Strew some flour over them, then fry them in
butter of a fine light brown, and drain all the fat out
of the pan, but leave the chickens in. Lay a pound
,
of gravy-beef, with the same quantity of veal cut into
thin slices, over your chickens, together with a little
mace, two or three cloves, some whole pepper, an
onjoni, a small bunch of sweet herbs, and a piece of
carrot. Then pour in a quart of boiling water, cover
it close, and let it stew a quarter of an hour. Then
take out the chickens, and keep them hot: let the
gravy boil till it is quite rich and good; then strain it
off and put it into your pan again, with two spoon-
OR, FRUGAL HOUSEWIFE,
285
a
A
fuls of red wine, and a few mushrooms. Put in your
chickens to heat, then take them up, lay them in your
dish, and pour your sauce over them. Garnish with
lemon, and a few slices of cold ham broiled.
Chickens a-la-Braze.
TAKE a couple of fine chickens, lard them, and
season them with pepper, salt, and mace; then put a
layer of veal in the bottom of a deep stew-pan, with a
slice or two of bacon, an onion cut in pieces, a piece
of carrot, and a layer of beef; then put in the chickens
with the breasts downwards, and a bundle of sweet-
herbs; after that a layer of beef, and put a quart of
broth or water; cover it close, and let it stew very
gently for an hour. In the mean time get ready a
ragoo made thus: Take two veal sweetbreads, cut
them small and put them into a saucepan, with a
very little broth or water, a few cockscombs, truffles,
and morels, cut small, with an ox-palate. Stew them
all together, and when your chickens are done, take
them up, and keep them hot; then strain the liquor
they were stewed in, skim off the fat, and pour it into
your ragoo; add a glass of red wine, a spoonful of
catchup, and a few mushrooms; then boil all together
with a few artichoke bottoms cut in four, and asparagus
tops. If your sauce is not thick enough, put in a piece
of bytter rolled in flour; and when properly done, lay
your chickens in the dish, and pour the ragoo over
them. Garnish with lemon.
Chickens in savory Jelly.
TAKE two chickens, and roast them. Boil some
calf's feet to a strong jelly; take out the feet, and
skim off the fat; beat up the whites of three eggs, and
mix them with half a pint of white wine vinegar,
juice of three lemons, a blade or two of inace, a few
pepper corns, and a little salt. Put them to your
jelly; and when it has boiled five or six minutes, strain
it several times through a jelly bag till it is very clear.
Then put a little in the bottom of a bowl large enough
to hold your chickens, and when they are cold, and
286 YOUNG WOMAN'S COMPANION ;
the jelly set, lay them in with their breasts down.
Then fill your bowl quite full with the rest of your
jelly, which you must take care to keep from setting,
so that when you pour it into your bowl it will not
break. Let it stand all night ; and the next day put
your bason into warm water, pretty near the top. As
soon as you find it loose in the bason, lay your dish
over it, and turn it out whole,
Chickens and Tongues,
BOIL six small chickens very white; then take
six hogs' tongues boiled and peeled, a cauliflower
boiled whole in milk and water, and a good deal of
spinach boiled green. Then lay your cauliflower in
the middle, the chickens close all round, and the
tongues round them with the roots outwards, and the
spinach in little heaps between the tongues. Garnish
with small pieces of bacon toasted, and lay a piece
on each of the tongues. This is a good dish for a
large company
Pullets a la Sainte Menehout,
HAVING trussed the legs in the body, slit them
down the back, spread them open on a table, take out
the thigh bones, and beat them with a rolling-pin.
Season them with pepper, salt, mace, nutmeg, and
sweet herbs. Then take a pound and a half of veal,
cut it into thin slices, and lay it in a stew-pan. Cover
it close, and set it over a slow fire, and when it begins
to stick to the pan, stir in a little flour, shake it about
till it is a little brown, and then pour in as much broth
a
as will stew the fowls. Stir them together, and put
in a little whole pepper, an onion, and a slice of bacon
or ham. Then Jay in your fowls, cover them close,
and when they have stewed half an hour, take them
out, lay them on the gridiron to brown on the inside,
and then lay them before the fire to do on the outside.
Strew over them the yolk of an egg, and some crumbs
of bread, and baste them with a little butter. Let
them be of a fine brown, and boil the gravy till there
is about enough for sauce; then strain it, and put into
a
1
a
OR, FRUGAL HOUSEWIFE. 287
-
a
it a few mushrooms, with a small piece of butter
rolled in flour. Lay the pollets in the dish, pour the
sauce over them, and garnish with lemon.
Ducks a-la-Braze.
HAVING dressed and singed grour ducks, lard
them quite through with bacon rolled in shred parsley,
thyme, onions, beaten mace, cloves, pepper, and salt.
Put in the bottom of a stewpan a few slices of fat
bacon, the same of ham or gammon of bacon, two or
three slices of veal or beef: lay your ducks in with
the breasts down, and cover them with slices, the
same as put under them; cut in a carrot or two, a
turnip, one onion, a head of celery, a blade of mace,
four or five cloves, and a little whole pepper. Cover
them close down, and let them simmer a little over a
gentle fire till the breasts are a light brown; then put
in some broth or water, cover them as close down
again as you can; stew them gently two or three hours
till enough. Then take some parsley, an onion or
shalot, two anchovies, and a few gerkins or capers;
chop them all very fine, put them into a stew-pan with
part of the liquor from the ducks, a little browning,
and the juice of half a lemon; boil it up, and cut the
ends of the bacon even with the breasts of your ducks,
lay them on your dish, pour the sauce hot upon them,
and serve them up.
Ducks a-la-Mode.
TAKE a couple of fine ducks, cut them into quar-
ters, and fry them in butter till they are a light brown.
Then pour out all the fat, dust a little flour over them,
and put in half a pint of good gravy, a quarter of a
pint of red wine, an anchovy, two shalots, and a bundle
of sweet-herbs: cover them close, and let them stew
a quarter of an hour. Take out the herbs, skim off
the fat, and thicken your sauce with a bit of butter
rolled in flour. Put your ducks into the dish, strain
your sauce over them, and send them to table. Gar-
nish with lemon or barberries,
a
a
288 YOUNG WOMAN'S COMPANION;
a
a.
Ducks a-la-Francoise.
PUT two dozen of roasted chesnuts peeled into a
pint of rich gravy, with a few leaves of thyme, two
small onions, a little whole pepper, and a bit of ginger.
Take a fine tame duck, lard it, and half roast it, then
put it into the gravy, let it stew ten minutes, and add
a quarter of a pint of red wine. When the duck is
enough take it out, boil up the gravy to a proper
thickness, skim it very clean from fat, lay the duck
in the dish, and pour the sauce over it. Garnish
with lemon,
A Goose a-la-Mode.
PICK a large fine goose clean, skin and bone it
nicely, and take off the fat. Then take a dried
tongue, and boil and peel it. Take a fowl, and treat
it in the sanie manner as the goose; season it with
pepper, salt and beaten mace, and roll it round the
tongue. Season the goose in the same manner, and
,
put both tongue and fowl into the goose.' Put it into
a little pot that will just hold it, with two quarts of
beef
gravy, a bundle of sweet-herbs, and an onion.
Put some slices of ham, or good bacon, between the
fowl and goose; then cover it close, and stew it over
a fire for an hour very slowly. Then take up your
goose, and skim off all the fat; strain it, and put in a
glass of red wine, two spoonfuls of catchup, a veal
sweetbread cut small, some truffles, mushrooms, and
morels, a piece of butter rolled in four, and, if wanted,
some pepper and salt. Put the goose in again, cover
it close, and let it stew half an hour longer. Then
take it up, pour the ragoo over it, and garnish with
lemon. You must remember to save the bones of the
goose and fowl, and put them into the gravy when it
is first set on. It will be an improvement if you roll
some beef marrow between the tongue and the fowl,
and between the fowl and the goose, as it will make
them njellow, and eat the finer.
It may not be amiss to inform the cook, that the
best method of boning a goose, or fowls of any sort,
is, to begin at the breast, and take out all the bones
OR, FRUGAL HOUSE WIFE.
289
without cutting the back; for without this method,
when it is sewed up, and you come to stew it, it ge-
nerally bursts in the back, whereby the shape of it is
spoiled.
A Goose marinaded:
BONE your goose, and stuff it with forcemeat made
thus: take ten or twelve sage leaves, two large onions,
and two or three large sharp apples; chop them very
fine, and mix with them the crumb of a penny loaf,
four ounces of beef marrow, one glass of red wine,
half a nutmeg grated; pepper, salt, and a little lemon-
peel shred small, and the yolks of four eggs. When
you have stuffed your goose with this, sew it up, fry
it of a light brown, and then put it into a deep stew-
pan, with two quarts of good gravy. Cover it
Cover it close,
and let it stew two hours; then take it out, put it into
a dish, and keep it warm. Skim the fat clean off
from the gravy, and put into it a large spoonful of
lemon-pickle, one of browning, and one of red wine;
an anchovy shred fine, a little beaten mace, with
pepper and salt to your palate.' Thicken it with flour
and butter, dish up your goose, strain the gravy over
it, and send it to table.
Pigeons Compote.
TRUSS six young pigeons in the same manner as
for boiling, and make a forcemeat for them thus :
Grate the crumb of half a penny loaf, and scrape a
quarter of a pound of fat bacon, which will answer
the purpose better than suet. Chop a little parsley
and thyme, two shalots, or an onion, some lemon-peel,
and a little nutmeg grated ; season them with pepper
and salt, and mix them up with eggs. Put this force-
meat into the craws of the pigeons, lard them down
the breast, and fry them brown. Then put them into
a stewpan with some good brown gravy, and when
they have stewed three quarters of an hour, thicken it
with a piece of butter rolled in four. When you
serve them up, strain your gravy over them, and lay
forcemeat balls round them.
! 10 is in
0.
290 YOUNG WOMAN'S COMPANION;
а
Pigeons transmogrified.
WHEN
you
have seasoned your pigeons property
with pepper and salt, take a large piece of butter,
make a puff-paste, and roll each pigeon in a piece
of
it. Tie them in a cloth, so that the paste does not
break, and boil them in a good deal of water. When
they have boiled an hour and an half, untie them,
but with particular caution that they do not break.
Pour a little good gravy into your dish, lay the
pigeons in it, and serve them up. They will eat ex-
ceeding nice, and yield a deal of sauce, when cut up,
of an agreeable relish.
French Pupton of Pigeons.
PUT savory forcemeat, rolled out like paste, into
a butter dish. Then put a layer of very thin slices of
bacon, squab pigeons, sliced sweet-bread, asparagus
tops, mushrooms, cocks-combs, a palate boiled tender,
and cut into pieces, and the yolks of four eggs boiled
hard. Make another forcemeat, and lay it over the
whole like a pie-crust. Then bake it, and when it
is enough, turn it into a dish, and pour in some good
rich gravy.
2
Pigeons a-la-Braze.
PICK, draw, and truss some large pigeons, then
take a stewpan, and lay at the bottom some slices of
bacon, veal, and onions; season the pigeons with
pepper, salt, some spice beat fine, and sweet-herbs.
Put them into the stewpan, and lay upon them some
more slices of veal and bacon; let them stew very
gently over a stove, and cover them down very close.
When they are stewed, make a ragoo with veal
sweetbreads, truffles, morels, champignons; the sweet-
breads must be blanched, and put into a stewpan,
with a ladle full of gravy, a little cullis, the truffles,
morels, &c. Let them all stew together with the
pigeons. When they are enough, put them into a
dish, and pour the ragoo over them.
Pigeons au Poise.
CUT off the feet of your pigeons, and stuff them
2
DR, FRUGAL HOUSEWIFE.
291
with forcemeat in the shape of a pear; roll them in
the yolk of an egg, and then in crumbs of bread.
Put them into a dish well buttered, but do not let
them touch each other, and send them to the oven,
When they are enough, lay them in a dish, and
pour
in good gravy, thickened with the yolk of an egg, or
butter rolled in flour; but do not pour your gravy
over the pigeons. Garnish with lemon. - This is a
very genteel dish, and may be improved by the fol-
lowing variation: Lay one pigeon in the middle, the
rest round, and stewed spinach between, with
poached eggs on the spinach. Garnish with notched
lemon and orange cut into quarters, and have melted
butter in boats.
Pigeons a-la-daub.
PUT a layer of bacon in a large saucepan, then a
layer of veal, a layer of coarse beef, and another little
layer of veal, about a pound of beef, and a pound of
veal, cut very thin; a piece of carrot, a bundle of
sweet-herbs, an onion, some black and white pepper,
a blade or two of mace, and four or five cloves. Cover
the saucepan close, set it over a slow fire, and draw
it till it is brown, to make the gravy of a fine light
brown, Then put a quart of boiling water, and let it
stew till the gravy is quite rich and good, Strain it
off, and skim off all the fat. In the mean time, stuff
the beļlies of the pigeons with forcemeat, made thus ;
Take a pound of veal, and a pound of beef snet, and
beat both fine in a mortar; an equal quantity of crumbs
of bread, some pepper, salt, nutmeg, beaten mace,
a little lemon-peel cut small, some parsley cùt small,
and a very little thyme stripped. Mix all together
with the yolks of two eggs, fill the pigeons with this,
and flat the breasts down, Flour them, and fry them
in fresh butter a little brown. Then pourthe fat clean
out of the pan, and put the gravy to the pigeons.
Cover them close, and let them stew a quarter of an
hour, or till they are quite enough. Then take them
up, lay them in a dish, and pour in your sauce. On
292 YOUNG WOMAN'S COMPANION;
each pigeon lay a bay leaf, and on each leaf a slice of
bacon. Garnish with a lemon notched.
Pigeons Surtout.
HAVING forced your pigeons, lay a slice of bacon
on the breast, and a slice of veal beat with the back of
a knife, and seasoned with mace, pepper, and salt.
Tie it on with a piece of thin packthread, and two or,
three small skewers. Put them on a fine bird-spit,
roast them, and baste them with a piece of butter;
then rub over them the yolk of an egg, on which
strew some crusis of bread, a little nutmeg, and
,
sweet-herbs. When they are done, lay them in your
dish, and have good gravy ready, with truffles, morels,
and mushrooms, to pour into your dish. Garnish
with lemon.
Pigeons a-da-Soussel.
BONE four pigeons, and make a forcemeat as for
pigeons compote.' Stuff them, and put them into a
stew-pan with a pint of veal gravy. Stew them half
an hour very gently, and then take them out. In the
mean time make a veal forcemeat, and wrap it all
round them. Rub it over with the yolk of an egg,
and fry them of a nice brown in good dripping:
Take the gravy they were stewed in, skim off the fat,
thicken with a little butter rolled in flour, the yolk of
an egg, and a gill of cream beat up. Season it with
pepper and salt, mix it all together, and keep it
stirring one way till it is smooth. Strain it into your
dish, and put the pigeons on. Garnish with plenty
of fried parsley.
Pigeons in a Hole.
PICK, draw, and wash four young pigeons, stick
their legs in their bellies as you do boiled pigeons, and
season them with pepper, salt, and beaten mace.
Put into the belly of each pigeon a lump of butter the
size of a walnut. Lay your pigeons in a pie-clish,
pour over them a batter made of three eggs, two
spoonfuls of flour, and halt a pint of good milk.
а
.
2
OR, FRUGAL HOUSEWIFE."
293
Bake them in a moderate oven, and serve them to
table in the same dish.
Jugged Pigeons.
PLUCK and draw six pigeons, wash them clean,
and dry them with a cloth; season them with beaten
mace, white pepper, and salt. Put them into a jug
,
with half a pound of butter upon them. Stop up the
jag close with a cloth, that no steam can get out; then
set it in a kettle of boiling water, and let it boil an
hour and a half. Then take out your pigeons, put the
gravy that is come from them into a pan, and add to
it a spoonful of wine, one of catchup, a slice of lemon,
half an anchovy chopped, and a bundle of sweet-
herbs. Boil it a little, and then thicken it with a
piece of butter rolled in flour; lay your pigeons in
the dish, and strain your gravy over them. Garnish
with parsley and red cabbage. This makes a very
pretty side or corner dish.
Partridges a-la-Braze.
TAKE two brace of partridges, and truss the legs
into the bodies ; lard them, and season with beaten
mace, pepper, and salt. Take a stewpan, lay slices
of bacon at the bottom, then slices of beef, and then
slices of veal, all cut thin, a piece of carrot; an onion
cut small, a bundle of sweet-herbs, and some whole
pepper. Put in the partridges with their breasts down
wards, lay some thin slices of beef and veal over them,
and some parsley shred fine. Cover them, and let
them stew eight or ten minutes over a slow fire; then
give your pan a shake, and pour in a pint of boiling
water. Cover it close, and let it stew half an hour
over a little quicker fire; then take out your birds,
keep them hot, pour into the pan a pint of thin gravy,
let them boil till there is about half a pint, then strain
it off, and skim off all the fat. In the mean time have
a veal sweetbread cut small, truffles, and morels,
cocks-combs, and fowls' livers, stewed in a pint of
good gravy half an hour, some artichoke-bottoms and
asparagus-tops, both blanched in warm water, and a
a
294 YOUNG WOMAN'S COMPANION;
a
few mushrooms. Then add the other gravy to this,
and put in your partridges to heat. If it is not thick
enough, put in a piece of batter rolled in flour. When
thoroughly hot, put your partridges into the dish,
pour the sauce over them, and serve them to table.
Pheasants a-la-Braze.
COVER the bottom of your stewpan with a layer
of beef, a layer of veal, a little piece of bacon, a piece
of carrot, an onion stuck with cloves, a blade or two
of mace, a spoonful of pepper, black and white, and
a a bundle of sweet-herbs. Having done this, put in
your pheasant, and cover it with a layer of beef and a
layer of veal. Set it on the fire for five or six minutes,
and then pour in two quarts of boiling gravy. Cover
it close, and let it stew very gently an hour and a half,
Then take up your pheasant, and keep it hot: let the
gravy boil till it is reduced to about a pint, then strain
it off, and put it in again. Put in a veal sweetbread
that has been stewed with the pheasant, some truffles
and morels, livers of fowls, artichoke bottoms, and (if
you have them) asparagus-tops. Let these simmer in
the gravy ahout five or six minutes, and then add two
spoonfuls of catchup, two of red wine, a spoonful of
browning, and a little piece of butter rolled in flour,
Shake all together, then put in your pheasant, with a
few mushrooms, and let them stew about five or six
minutes more. Then take up your pheasant, pour the
ragoo over it, and lay forcemeat balls round, Garnish
with lemon.
Snipes, or Woodcocks, in surtout,
TAKE some forcemeat made of veal, as much beef
suet chopped and beat in a mortar, with an equal
quantity of crumbs of bread; mix in a little beaten
mace, pepper and salt, some parsley, a few sweet-
herbs, and the yolk of an egg Lay some of this
meat round the dish, and then put in the snipes, be-
ing first drawn and half-roasted. Take care of the
trails, chop it, and scatter it all over the dish. Take
some good gravy, according to the bigness of your
a
OR, FRUGAL HOUSEWIFE. 295
I
surtout, some truffles and morels, a few mushrooms,
a sweetbread cut in pieces, and artichoke bottoms
cut small. Let all stew together, shake them, and
take the yolks of two three eggs, beat them up
with
a spoonful or two of white wine, and stir all together
one way. When it is thick, take it off, let it cool,
and
pour
it into the surtout. Put in the yolks of a few
hard eggs here and there, season with beaten mace,
pepper and salt to your taste; cover it with the force-
meat all over, then rub on the yolks of eggs to colour
it, and send it to the oven. Half an hour will do it
sufficiently.
Snipes with Purslain Leaves.
DRAW your snipes, aud make a forcemeat for the
' inside, but preserve your ropes for your sauce; spit
them across upon a lark-spit, covered with bacon and
paper, and roast them gently. For sauce you must
take some prime thick leaves of purslain, blanch them
well in water, put them into a ladle of cullis and gravy,
a bit of shalot, pepper, salt, nutmeg, and parsley, and
stew all together for half an hour gently. Have the
ropes ready blanched and put in. Dish up your snipes
upon
thin slices of bread fried, squeeze the juice of
an orange into your sauce, and serve them up.
Larks a-la-Francoise.
TRUSS your larks with the legs across, and put a
sage-leaf over the breasts. Put them on a long thin
skewer; and between every lark put a bit of thin
bacon. Then tie the skewer to d spit and roast them
before a clear brisk fire; baste them with butter, and
strew over them some crumbs of bread mixed with
flour. Fry some crumbs of bread of a fine brown in
butter. Lay the larks round the dish, and the bread-
crumbs in the middle..
Florendine Hares.
LET your hare be a full grown one, and let-it hang
a
ap four or five days before you case it. Leave on the
ears, but take out all the bones, except those of the
.
296 YOUNG WOMAN'S COMPANION;
1
head, which must be left entire. . Lay your hare on
'
the table, and put into it the following forcemeat:
Take the crumb of a penny loaf, the liver shred fine,
half a pound of fat bacon scraped, a glass of red wine,
an anchovy, two eggs, a little winter savory, some
sweet marjoram, thyme, and a little pepper, salt, and
nutmeg. Having put this into the belly, roll it up to
the head, and fasten it with packthread, as you would
a collar of veal. Wrap it in a cloth, and boil it an
hour and a half, in a saucepan covered, with two quarts
of water.
As soon as the liquor is reduced to about a
quart, put in a pint of red wine, a spoonful of lemon-
pickle, one of catchup, and the saine of browning.
Then stew it till it is reduced to a pint, and thicken
it with butter rolled in flour. Lay round your bare a
few morels, and four slices of forcemeat boiled in a
caul of a leg of veal. When
When you dish it up, draw the
jaw-bones, and stick them in the socket: of the eyes.
Let the ears lie back on the roll, and stick a
myrtle in the mouth. - Strain your sauce over it, and
garnish with barberries and parsley.
Florendine Rabbits.
SKIN three young rabbits, but leave on the ears,
and wash and dry them with a cloth. Take out the
bones as carefully as you can, but leave the head
whole, and proceed in the same manner as before di-
rected for the hare. Have ready a white sauce made
of veal gravy, a litile, anchovy, and the juice of half a
lemon, or a tea-spoonful of lemon-pickle. Strain it,
and then put in a quarter of a pound of butter rolled
in flour, so as to make the sauce pretty thick. Beat
up
the yolk of an egg, put to it some thick cream,
nutmeg, and salt, and mix it with the gravy. Let it
simmer a little over the fire, but not boil, then pour
it over your rabbits, and serve them up. Garnish
with lemon and barberries.
Jugged Hare.
CUT
your hare into small pieces, and lard them
.bere and there with little slips of bacon, season them
sprig of
OR, .
297
FRUGAL HOUSEWIFE.”
a
with pepper and salt, and put them into an earthen
jug, with a blade or two of mace, an onion stuck
with cloves, and a bunch of sweet-herbs. Cover the
jug close, that nothing may-get in; set it in a pot of
boiling water, and three hours will do it. Then turn
it into the dish, take out the onion and sweet-herbs,
and send it hot to table.
Rabbits surprised.
TAKE two young rabbits, skewer them, and put
the same kind of pudding into them as for roasted
rabbits. When they are roasted take off the meat
elean from the bones; but leave the bones whole.
Chop the meat very fine, with a little shred parsley,
some lemon peel, an ounce of beef marrow, a spoon
ful of cream, and a little salt. Beat up the yolks of
,
two eggs boiled hard, and a small piece of butter, in
a marble mortar;, then mix all together, and put it into
a stewpan. Having stewed it five minutes, lay it on
the rabbits, where you took the meat off
, and put it
close down with your hand, to make them appear
like whole rabbits. Then with a salamander brown
them all over. Pour a' good brown gravy, made as
thick as cream, into the dish, and stick a bunch of
myrtle in their mouths. Send them up to table, with
.
their livers boiled and frothed.
Rabbits en Casserole.
CUT your rabbits into quarters, and then lard them
or not, just as you please. Shake some flour over
them, and fry them in lard or butter. Then put them
into an earthen pipkin, with a quart of good broth, a
glass of white wine, a little pepper and salt, a bunch
of sweet-herbs, and a small piece of butter rolled in
flour. Cover them close, and let them stew half an
hour; then dish them up, and pour the sauce over
them. Garnish with Seville oranges cut into thin slices,
and notched.
Maccaroni.
BROIL four ounces of maccaroni till it is quite
tender, then lay it on a sieye to drain, and put it into
10
Pp
298 YOUNG WOMAN'S COMPANION;
a stewpan, with about a gill of cream, and a piece of
butter rolled in flour. Boil it five minutes, pour it on
a plate, lay Parmasan cheese toasted all over it,
and send it up in a water-plate.
Amulets.
TAKE six eggs, beat them up as fine as you can,
strain them through a hair sieve, and put them into a
frying-pan, in which must be a quarter of a pound of
hot butter. Throw in a little ham scraped fine, with
shred parsley; and season them with pepper, salt, and
nutmeg. Fry it brown on the under side, and lay it
on your dish, but do not turn it. Hold a hot sala-
mander over it for half a minute, to take off the raw
look of the eggs. Stick curled parsley in it, and serve
a
it up:
BEAT up
six eggs
a
Amulet of Asparagus.
with cream, boil some of the
largest and finest asparagus, and, when boiled, cut
off all the green in small pieces. Mix them with the
eggs, and put in some pepper
in some pepper and salt. Make a slice
of butter hot in the pan, put them in, and serve
them up on buttered toast.
Oyster Loaves.
MAKE a hole in the top of some little round loaves,
and take out all the crumb. Put some oysters into a
stew-pan, with the oyster liquor, and the crumbs that
were taken out of the loaves, and a large piece of
butter, stew them together five or six minutes, then
put in a spoonful of good cream, and fill your loaves.
Lay a bit of crust carefully on the top of each, and put
them in the oven to crisp.
Mushroom Loaves.
TAKE some small buttons, and wash them as for
pickling. Boil them a few minutes in a little water,
and put to them two large spoonfuls of cream, with a
bit of butter rolled in flour, and a little salt and pepper.
Boil these up, then fill your loaves, and do them in the
same manner as directed in the preceding article.
OR, FRUGAL HOUSEWIFE.
299
as you
Eggs and Broccoli.
BOIL your broccoli tender, observing to save a
large bunch for the middle, and six or eight little thick
sprigs to stick round. Toast a bit of bread as large as
you would have it for your dish or butter plate. But-
ter somé eggs thus:--Take six eggs, or as many
have occasion for, beat them well, put them
into a sauce-pan, with a good piece of butter and a
little salt; keep beating them with a spoon till they
are thick enough, and then pour them on the toast.
Set the largest bunch of broccoli in the middle, and
the other little pieces round about. Garnish the
dish with little sprigs of broccoli. This is a pretty
side dish, or corner plate.
Spinach and Eggs.
PICK and wash your spinach very clean in several
waters, then put it into a saucepan with a little salt;
cover it close, and shake the pan often. When it is
just tender, and whilst it is green, throw it into a
sieve to drain, and then lay it in your dish. Have
ready a stew-pan of water boiling, and break as many
eggs into cups as you would poach. When the water
boils, put in the eggs, have an egg slice ready to
take them out with, lay them on the spinach, and
serve them up with melted butter in a cup. Garnish
with orange cut into quarters.
CHAP. XXV.
VEGETABLES AND ROOTS.
IN dressing these articles, the greatest attention must
be paid to cleanliness. They are, particularly at
some times of the year, subject to dust, dirt, and in-
sects, so that if they are not properly cleansed, they
will be unsatisfactory to those for whom they are pro-
vided, and disreputable to the cook. To avoid this,
be careful first to pick out all the outside leaves, then
wash them well in several waters, and let them lay
300 YOUNG WOMAN'S COMPANION ;
into a pan
you boil
some time in a pan of clean water before you dress
them. Be sure your saucepan is thoroughly clean, and
boil them by themselves in plenty of water. They
should always be brought crisp to table, which will be .
effected by being careful not to boil them too much.
Such are the general observations necessary to be at-
tended to in dressing Vegetables and Roots. We
shall now proceed to particulars, beginning with
Asparagus.
SCRAPE all the stalks very carefully till they look
white, then cut them all even alike, and throw them
of clean water, and have ready a stewpan
with water boiling. Put some salt in, and tie the
asparagus in little bunches, put them in, and when
they are a little tender, take them up. If
them too much, they will lose both their colour and
taste. Cut the round off a small loaf, about balf an
inch thick, and toast it brown on both sides; then dip
it into the liquor the asparagus was boiled in, and lay
it in your dish. Pour a little melted butter over your
toast, then lay your asparagus on the toast, all round
your dish, with the heads inwards, and send it to table,
with melted butter in a bason. Some pour melted
butter over them; but this is injudicious, as it makes
the handling them very disagreeable.
Artichokes.
TWIST off the stalks, then put them into cold wa-
ter, and wash theni well. When the water boils,
put them in with the tops downwards, that all the
dust and sand may boil out. About an hour and a
half, or two hours, will do them. Serve them
ur
with melted butter in
cups.
Broccoli.
CAREFULLY strip off all the little branches till
you come to the top one, and then with a knife peel
off the hard outside skin that is on the stalks and little
branches, and throw them into water. Have ready a
stewpan of water, throw in a little salt, and when it
a
OR, FRUGAL HOUSEWIFE.
301
3
+
boils, put in your broccoli. When the stalks are ten-
der it is enough. Put in a piece of toasted bread,
soaked in the water the broccoli was boiled in, at the
bottom of your dish, and put your broccoli on the top
of it, as you do asparagus. Send them up to table laid
in bunches, with butter in a boat.
Cenuliflowers.
TAKE off all the green part, then cut the flower
into four parts, and lay them in water for an hour,
Then have some milk and water boiling, put in the
eauliflowers, and be sure to skim the saucepan well.
When the stalks feel tender, take up the flowers care-
fully, and put them in ã cullender to drain. Then
put a spoonful of water into a clean stew-pan, with a
little dist of four, about a quarter of a pound of
butter, a little pepper and salt, and shake it round till
the butter is melted, and the whole well mixed toge-
ther. Then take half the cauliflower, and cut it as
you would for pickling. Lay it into the stewpan,
)
turn it, and shake the pan round for about ten minutes,
which will be a sufficient time to do it properly, Lay
the stewed in the middle of your plate, the boiled round
it, and pour over it the butter in which one half was
stewed. - This is a delicate mode of dressing canli-
flowers; but the usual way is as follows: Cut the
stalks off, leave a little green on, and boil them in
spring water and salt for about fifteen minutes. Then
take them ont, drain them, and send them whole to
table, with melted butter in a sauce-boat.
Green Peas.
LET your pease be shelled as short a time as you can
before they are dressed, as otherwise they will lose a
great part of their sweetness. Put them into boiling
water, with a little salt, and a lump of loaf sugar,
and when they begin to dent in the middle, they are
enough. Put them into a sievė, drain the water clear
from them, and pour them into your dish. Pat in
them a good lump of butter, and stir them about with
a spoon till it is thorougbly melted. Blix with them
302 YOUNG WOMAN'S COMPANION;
likewise a little pepper and salt. Boil a small bunch
of inint by itself, chop it fine, and lay it in lumps round
the edge of your dish. Melted butter is sometimes
preferred to mixing it with the peas.
Windsor Beans.
THESE must be boiled in plenty of water, with a
good quantity of salt in it, and when they feel tender,
are enough. Boil and chop some parsley, put it into
good melted butter, and serve them up with boiled
bacon and the butter and parsley in a boat. Re-
member never to boil them with bacon, as that will
greatly discolour them.
Kidney Beans.
FIRST carefully string them, then slit them down
the middle, and cut them across. Put them into salt
and water, and when the water boils in your sauce-
pan, put them in with a little salt. They will be
soon done, which may be known by their feeling
tender. Drain the water clear from them, lay them
in a plate, and send them up with butter in a sauce-
boat.
Spinach.
BE careful to pick it exceeding clean, then wash it
in five or six waters, put it into a saucepan that will
just hold it, without water, throw a little salt over it,
and cover it close. Put your saucepan on a clear
quick fire, and when you find the spinach shrunk and
fallen to the bottom, and the liquor that comes out,
boils
up, it is done. Then put it into a clean sieve
to drain, and just give it a gentle squeeze. Lay it
on a plate, and send it to table, with melted butter
in a boat.
Cabbages.
AFTER you have taken off the outer leaves, and
well washed them, quarter them, and boil them in
plenty of water, with a handful of salt. When they
are tender, drain them on a sieve, but do not press
them.-Savoys and greens must be boiled in the same,
3
OR, FRUGAL HOUSEWIFE.
303
manner, but always by themselves, by which means
they will eat crisp, and be of a good colour.
Turnips.
THESE may be boiled in the same pot with your
meat, and, indeed, will eat best if so done. When
they are enough, take them out, put them into a pan,
mash them with butter, and a little salt, and in that
state send them to table.
Another method of boiling turnips, is thus: When
you have pared them, cut them into little square pieces,
then put them into à saucepan, and just cover them
with water. As soon as they are enough, take them
off the fire, and put them into a sieve to drain. Then
put thein into a saucepan with a good piece of butter,
stir them over the fire a few minutes, put them into
your dish, and serve them up.
Carrots.
SCRAPE your carrots very clean, put them into
the pot, and when they are enough, take them out,
and rub them in a clean cloth. Then slice them into
a plate, and pour some 'melted butter over them. If
they are young, half an hour will sufficiently boil
them.
Parsnips.
THESE must be boiled in plenty of water, and when
they are soft, which you may know by running a fork
into them, take them up. Scrape them all fine with a
knife, throw away all the sticky part, and send them
to table, with melted butter in a sauce-boat.
Potatoes.
THESE must be boiled in so small a quantity of
water as will be just sufficient to keep the sancepan
from burning. Keep them close covered, and as soon
as the skins begin to crack, they are enough. Hav-
ing drained out all the water, let them remain in the
saucepan covered for two or three minutes; then peel
them, lay them in a plate, and pour some melted butter
over them. Or, when you have peeled them, you
304 YOUNG WOMAN'S COMPANION;
may do thus: lay them on a gridiron till they are of a
fine brown, and send them to table.
Potatoes scolloped.
HAVING boiled your potatoes, beat them fine'in
bowl, with some cream, a large piece of butter, and
a little salt. Put them into scollop shells, make them
smooth on the top, score them with a knife, and lay
thin slices of butter on the tops of them. Then put
them into a Dutch oven to brown before the fire.
This makes a pretty dish for a light supper.
>
CHAP. XXVI.
PUDDING'S.
Io the
N this degree of cookery some previous and general
observations are necessary; the most material of
which are, first, that your cloth be thoroughly clean,
and before you put your pudding into it, dip it into
boiling water, strew some flour over it, and then
give it a shake. If it is a bread pudding, tie it loose;
but if a batter pudding, close; and never put your
pudding in till the water boils. All bread and
custard puddings that are baked require time and a
moderate oven; but batter and rice puddings a
quick oven. Before you put your pudding into the
dish for baking, be careful always to moisten the
bottom and sides with butter.
a
a
SECT. I.
BOILED PUDDINGS.
$
Bread Pudding.
TAKE the crumb of a penny loaf, cut it into very
thin slices, put it into a quart of milk, and set it over
1 a chafing-dish of coals till the bread has soaked up all
the milk. Then put in a piece of butter, stir it round,
OR, FRUGAL HOUSEWIFE.
305
and let it stand till it is cold; or you may boil your
milk, and pour it over the bread and cover it up close,
which will equally answer the same purpose. Then
take the yolks of six eggs, the whites of three, and
beat them up with a little rose-water and nutmeg, and
a little salt and sugar. Mix all well together, and put
it into your cloth, tie it loose to give it room to swell,
and boil it an hour. When done, put it into your
,
dish, pour melted butter over it, and serve it to table.
Another, but more expensive, way of making a
bread-pudding is this ; cut thin all the crumb of a
stale penny loaf, and put it into a quart of cream, set
it over a slow fire, till it is scalding hot, and then let
it stand till it is cold. Beat up the bread and the
cream well together, and grate in some nutmeg. Take
twelve bitter almonds; boil them in two spoonfuls of
water, pour the water to the cream, stir it in with a
little salt, and sweeten it to your taste. Blanch the
almonds in a mortar, with two spoonfuls of rose or
orange flower water, till they are a fine paste; then
mix them by degrees with the cream. Take the
yolks of eight eggs, and the whites of four, beat them
up well, put them into the cream likewise, and mix
the whole well together. Dip your cloth into warm
water, and flour it well, before you put in the pud-
ding; tie it loose, and let it boil an hour. Take care
the water boils when you put it in, and that it keeps
so all the time. When it is enough, turn it into your
dish. Melt some butter, and put in it two or three
spoonfuls of white wine or sack; give it a boil, and
pour it over your pudding. Then strew a good deal
of fine sugar over your pudding and dish, and send it
hot to table. Instead of a cloth, you may boil it in
a bowl or bason, which, is indeed the better way of
the two. In this case, when it is enough, take it up
in the bason, and let it stand a minute or two to cool,
then untie the string, wrap the cloth round the bason,
lay your dish over it, and turn the pudding out : then
take off the bason and cloth with great care, othera
11
Q q
306 YOUNG WOMAN'S COMPANION;
wise a light pudding will be subject to break in turn-
ing it out.
Batter Pudding
TAKE & quart of milk, beat up the yolks of six
eggs, and the whites of three, and mix them with a
quarter of a pint of milk. Then take six spoonfuls
of flour, a tea spoonful of salt, and one of ginger. Put
to these the remainder of the milk, mix all well to-
ther, put it into your cloth, and boil it an hour and
a quarter. Pour melted butter over it when you serve
it up.
A batter pudding may be made without eggs, in
which case proceed thus : take a quart of milk, mix
six :spoonfuls of flour with a little of the milk first,
à tea spoonful of salt
, two of beaten ginger, and two
of the tincture of saffron. Then mix all together,
.
and boil it an hour.
Custard Pudding.
PUT a piece of cinnamon into a pint of thick
cream, boil it, and add a quarter of a pound of sugar.,
,
When cold, put in the yolks of five eggs well beaten:
stir this over the fire till it is pretty thick, but be care-
ful it does not boil. When quite cold, butter a cloth
well, dust it with four, tie the custard in it very close,
and boil it three quarters of an hour. When you take
it up, put it into a bason to cool a little; untie the
cloth, lay the dish on the bason, and turn it carefully
out. Grate over it a little sugar, and serve it up with
melted butter and a little wine in a boat.
Quaking Pudding
TAKE a quart of cream, boil it, and let it stand till
almost cold; then beat up four eggs very fine, with a
spoonful and a half of four: mix them well with your
cream: add sugar and nutmeg to your palate. Tie it
close up in a cloth well buttered. Let it boil an hour,
'
and then turn it carfully out. Pour over it melted
butter,
a
OR, FRUGAL HOUSEWIFE.
307
!
a
Sago Pudding.
BOIL two ounces of sago in a pint of milk till
tender. When cold, add five eggs, two Naples bis-
cuits, a little brandy, and sugar to your taste. Boil it
in a bason, and serve it up with melted butter, and a
little wine and sugar.
Marrow Pudding.
GRATE a penny loaf with crumbs, and pour on
them a pint of boiling hot cream. Cut a pound of
beef marrow very thin, beat up four eggs well, and
then add a glass of brandy, with sugar and nutmeg to
your tasie.
Mix them all well together, and boil it
three quarters of an hour. Cut two ounces of citron
into very thin bits, and when you dish up your pud-
ding stick them all over it.
Biscuit Pudding
POUR a pint of boiling milk or cream over three
penny Naples biscuits grated, and cover it close.
When cold, add the yolks of four eggs, the whites of
two, some nutmeg, a little brandy, half a spoonful of
flour, and some sugar. Boil it an hour in a china
a
bason, and serve it up with melted butter, wine, and
sugar.
Almond Pudding.
TAKE a pound of sweet almonds, and beat them
as fine as possible, with three spoonfuls of rose water,
and a gill of sack or white wine. Mix in half a pound
of fresh butter melted, with five yolks of eggs, and two
whites, a quart of cream, a quarter of a pound of sugar,
half a putmeg grated, one spoonful of Hour, and three
spoonfuls of crumbs of bread. Mix all well together,
and boil it. Half an hour will do it.
Tansey Pudding:
PUT as much boiling cream to four Naples biscuits
grated as will wer them, beat them with the yolks of
four eggs. Have ready a few chopped tansey-leaves,
with as much spinach as will make it a pretty green.
Be careful not to put too much tansey in, because it
308
YOUNG WOMAN'S COMPANION;
7
.
a
>
a
a
will make it bitter. Mix all together when the cream
is cold, with a little sugar, and set it over a slow fire
till it grows thick, then take it off, and, when cold,
put it in a cloth, well buttered and floured; tie it up
close, and let it boil three quarters of an hour; take
it up in a bason, and let it stand one quarter, then turn
it carefully out, and put white wine sauce round it.
Or you may make it thus :
TAKE a quarter of a pound of almonds, blanch
them, and beat them very fine with rose-water ; slice
a French roll very thin, put in a pint of cream boiling
hot; beat four eggs very well, and mix with the eggs
when beaten, a little sugar and grated nutmeg, a glass
of brandy, a little juice of tansey, and the juice of
spinach to make it green. Put all the ingredients into
a stewpan, with a quarter of a pound of butter, and
,
give it a gentle boil. You may either put it into a
cloth and boil it, or bake it in a dish.
Herb Pudding.
STEEP a quart of groats in warm water half an
hour, and then cut a pound of hog's-lard into little
bits. Take of spinach, beets, parsley, and leeks, a
handful of each; three large onions chopped small,
and three sa ge leaves cut very fine. Put in a little
salt, mix all well together, and tie it close It will
require to be taken up while boiling, in order to loosen
the string
Spinach Pudding.
PICK and wash clean a quarter of a peck of spi-
nach, put it into a saucepan with a little salt, cover it
close, and when it is boiled just tender, throw it
into a sieve to drain. Then chop it with a knife,
beat up six eggs, and mix with it half a pint of cream,
and a stale roll grated fine, a little nutmeg, and a
quarter of a pound of melted butter. Stir all well
together, put it into the saucepan in which
you
boiled
the spinach, and keep stirring it all the time till it be,
gins iọ thicken. Then wet and four your cloth well,
1
1
0
OR, FRUGAL HOITSEWIFE.
309
.
top fine
tie it up, and boil it an hour, When done, turn it in
your dish, pour melted butter over it, with the juice
of a Seville orange, and strew on it a little grated
sugar.
Cream Pudding.
BOIL a quart of cream with a blade of mace,
and half a nutmeg grated, and then let it stand to
cool. Beat up eight eggs, and three whites, and strain
them well. Mix a spoonful of flour with them, a
quarter of a pound of almonds blanched and beat very
fine, with a spoonful of orange-flower or rose-water.
Then by degrees, mix in the cream, and stir all well
together. Take a thick cloth, wet and four it well,
pour in your mixture, tie it close, and boil it half an
hour. Let the water boil fast all the time, and, when
done, turn it in your dish, pour melted butter over it,
with a little wine or sack, and strew on the
sugar grated.
Hunting Pudding.
MIX eight eggs beat up fine with a pint of good
cream, and a pound of flour. Beat them well together,
and put to them a pound of beef suet finely chopped,
a pound of currants well cleaned, half a pound of jar
raisins stoned and chopped small, two ounces of can-
died orange cut small, the same of candied citron, a
quarter of a pound of powdered sugar, and a large
nutmeg grated. Mix all together with half a gill of
brandy, put it into a cloth, and boil it four hours. Be
sure to put it in when the water boils, and keep it
boiling all the time. When done, turn it into a dish,
and strew over it powdered sugar.
.
Steak Pudding
MAKE a good crust, with flour and suet shred
fine, and mix it up with cold water ; season it with a
little salt, and make it pretty stiff. Take either beef
or mutton steaks, well season them with pepper and
salt, and make it up as you would an apple pudding;
tie it in a cloth, and put it in when the water boils.
310
YOUNG WOMAN'S COMPANION;
a
If a small pudding, it will take three hours ; if a large
one five hours.
Calf's-Foot Pudding.
MINCE very fine a pound of calves’-feet, first
a '
taking out the fat and brown. Then take a pound
and a half of suet, pick off all the skin, and shred it
small. Take six eggs, all the yolks, and but half the
whites, and beat them well. Then take the crumb
of a half-penny roll grated, a pound of currants clean
picked and washed, and rubbed in a cloth, as much
milk as will moisten it with the eggs, a handful of flour,
and a little salt, nutmeg, and sugar, to season it to
your taste. Boil it nine hours; then take it up, lay it
in
your dish, and pour melted butter over it. If you
put white wine and sugar into the butter, it will be a
pleasing addition.
Prune Pudding
TAKE a few spoonfuls from a quart of milk, and
beat in it six yolks of eggs and three whites, four
spoonfuls of four, a little salt, and two spoonfuls of
beaten ginger.' Then by degrees mix in the rest of
the milk, and a pound of prunes. Tie it up in a
cloth, boil it an hour, and pour over it melted butter.
Dámsons done in the same manner are equally good.
Plumb Pudding.
CUT a pound of suet into small pieces, but not too
fine; a pound of currants washed clean, a pound of
raisins, stoned, eight yolks of eggs, and four whites,
half a nutmeg grated, a tea-spoonful of beaten ginger,
a pound of flour, and a pint of milk. Beat the eggs
first, then put to them half the milk, and beat them
together; and, by degrees, stir in the flour, then the
suet, spice and fruit, and as much milk as will mix it
well together, very thick. It will take four hours
boiling. When done, turn it into your dish, and
strew over it grated sugar.
Hasty Pudding
PUT four bay-leaves into a quart of milk, and
"
OR, FRUGAL HOUSEWIFE.
$11
а
set it on the fire to boil. Then beat up the yolks of
two eggs with a little salt. Take two or three spoon- .
fuls of milk, and beat up with your eggs, take out the
bay-leaves, and stir up the remainder of the milk. Then
with a wooden spoon in one hand, and flour in the
other, stir it in till it is of a good thickness, but not
too thick. Let it boil, and keep it stirring; then
pour it into a dish, and stick pieces of butter in
different places. Remember before you stir in the
flour to take out the bay-leaves.
Oatmeal Pudding.
TAKE a pint of whole oatmeal, and steep it in a
quart of boiled milk over night. In the morning take
:
half a pound of beef suet shred fine, and mix with the
oatmeal and milk; then add to them some grated nut-
meg and a little salt, with three eggs beat up, a quar-
ter of a pound of currants, the same quantity of raisins,
and as much sugar as will.sweeten it. Stir the whole
well together, tie it pretty close, and boil it two hours.
When done, turn it into your dish, and pour over it
melted butter.
Suet Pudding.
TAKE six spoonfuls of flour, a pound of suet shred
small, four eggs, a spoonful of beaten ginger, a tea-
spoonful of salt, and a quart of milk. Mix the
eggs
and flour with a pint of the milk very thick, and with
the seasoning mix in the rest of the milk with the
suet. Let your batter be pretty chick, and boil it
two hours.
Veal-Suet Pudding.
TAKE a three-penny loaf, and cut the crumb of it
into slices. Boil and pour two quarts of milk on the
bread, and then put to it one pound of veal suet
melted down. Add to these one pound of currants,
and sugar to your taste, half a nutmeg, and six eggs
well mixed together. This pudding may be either
boiled or baked ; if the latter, be careful to well but-
ter the inside of
your
dish.
312 YOUNG WOMAN'S COMPANION ;
a
a
Cabbage Pudding
"TAKE one pound of beef suet, and as much of the
lean part of a leg of veal. Then take a little cabbage
well washed, and scald it. Bruise the suet, vea), and
cabbage together in a marble mortar, and season it
with mace, nutmeg, ginger, a little pepper and salt,
and put in some green gooseberries, grapes, or bar-
berries. Mix them all well with the yolks of four or
five eggs well beaten. Wrap all up together in a
green cabbage leaf, and tie it in a cloth. It will take
about an hour boiling.
A Spoonful Pudding.
TAKE a spoonful of flour, a spoonful of cream, or
milk, an egg, a little nutmeg, ginger, and salt. Mix
all together, and boil it in a little wooden dish half an
hour. If you think proper, you may add a few
currants.
White Puddings in Skins.
BOIL half a pound of rice in milk till it is soft,
having first washed the rice well in warm water. Put
it into a sieve to drain, and beat half a pound of Jora
dan almonds very fine with some rose water. Wash
and dry a pound of currants, cut in small bits, a pound
of hog's lard, beat up six eggs well, half a pound of
,
sugar, a large nutmeg grated, a stick of cinnamon, a
little mace, and a little salt. Mix them well toge-
ther, fill your skins, and boil them.
Apple Pudding.
HAVING made a puff-paste, roll it near half an
inch thick, and fill the crust with apples pared and
cored.-Grate in a little lemon-peel, and in the winter
a little lemon-juice, (as it quickens the apples) put in
some sugar, close the crust, and tie it in a cloth. A
small pudding will take two hours boiling, and a
large one three or four.
Apple Dumplings.
When you have pared your apples, take out the
a
OR, FRUGAL HOUSEWIFE,
313
core with an apple-scraper, and fill up the hole with
quince, orange-marmalade, or sugar, as may best suit
you. Then take a piece of paste, make a hole in it,
lay in your apple, put another piece of paste in the
same form over it, and close it up round the side of the
apple. Put them into boiling water, and about three
quarters, of an hour will do them. Serve them up
with melted butter poured over them.
Suet Dumplings.
TAKE a pint of milk, four eggs, a pound of suet,
a little salt and nutmeg, two tea spoonfuls of ginger,
and such a quantity of flour, as will make it into a
light paste. When the water boils, make the paste
into dumplings, and roll them in a little flour. Then
put them into the water, and move them gently to
prevent their sticking. A little more than half an
houtr will boil them."
Raspberry Dumplings.
MAKE a good puff paste and roll it. Spread over
it raspberry jam, roll it into dumplings, and boil them
an hour. Pour melted butter in the dish, and strew
over them grated sugar.
Yeast Dumplings.
MAKE a light dough with flour, water, yeast, and
salt, as for bread, cover it with a cloth, and set it
before the fire for half an hour. Then have a sauce-
pan of water on the fire, and when it boils, take the
dough, and make it into round balls, as big as a large
hen's egg. Then flatten them with your hand, put
them into the boiling water, and a few minutes will
do them. Take care that they do not fall to the
bottom of the pot or saucepan, as in that case they
will then be heavy, and be sure to keep the water
boiling all the time. When they are enough take
them up, and lay them in your dish, with melted
butter in a boat.
1
1
1
}
11
Rr
314
YOUNG WOMAN'S COMPANION;
Norfolk Dumplings.
TAKE half a pint of milk, two eggs, a little salt,
and make them into a good thick batter with flour:
Have ready a clean saucepan of water boiling, and
drop your batter into it, and two or three minutes
will boil them; but be particularly careful that the
water boils fast when you put the batter in. Then
throw them into a sieve to drain, turn them into
a dish, and stir a lump of fresh butter into them.
Hard Dumplings
MAKE some flour and water, with a little
salt into a sort of paste. Roll them in balls in a little
flour, throw them into boiling water, and half an
hour will boil them. They are best boiled with a
good piece of beef.
Potatoe Pudding.
BOIL half a pound of potatoes till they are soft,
then peel them, mash them with the back of a spoon,
and rub them through a sieve to have them fine and
smooth. Then take half a pound of fresh butter
melted, half a pound of fine sugar, and beat them well
together till they are quite smooth. Beat up six eggs,
whites as well as yolks, and stir them in with a glass
of sack or brandy. Pour it into your cloth, tie it up,
and about half an hour will do it. When you take it
out, melt some butter, put into it a glass of wine
sweetened with sugar, and pour it over your pudding.
Black Puddings.
BEFORE you kill a hog, get a peck of groats, boil
them half an hour in water, then drain them, and put
them in a clean tub, or large pan. Then kill your
hog, save two quarts of the blood, and keep stirring it
sill it is quite cold ; then mix it with your groats,
and stir them well together. Season with a large
spoonful of salt, a quarter of an ounce of cloves, mace,
and nutmeg together, an equal quantity of each ; dry
it, beat it well, and mix in. Take a little winter-
savory, sweet-marjoram, and thyme, penny-royal strip-
OR, FRUGAL HOUSEWIFE.
315
more.
ped of the stalks and chopped very fine ; just enough
to season them, and to give them a flavour, but no
The next day take the leaf of the hog, and
cut it into dice, scrape, and wash the guts very clean,
then tie one end, and begin to fill them; mix in the
l
fat as you fill them, but be sure to put in a good deal
of fat, fill the skins three parts full, tie the other end,
and make your pudding what length you please ;
prick them with a pin, and put them in a kettle of
boiling water. Boil them very slowly for an hour,
then take them out, and lay them on clean straw.
SECT.
II.
BAKED PUDDINGS.
a
Vermicelli Pudding.
TAKE four ounces of vermicelli and boil it in a
pint of new milk till it is soft, with a stick or two of
cinnamon. Then put in half a pint of thick cream, a
quarter of a pound of butter, the like quantity of
sugar, and the yolks of four eggs beaten fine. Bake
it without paste in an earthen dish.
Sweetmeat Pudding.
COVER your dish with a thin puff-paste, and
then take candied orange or lemon-peel, and citron,
of each an ounce. Slice them thing and lay them all
over the bottom of the dish. Then beat up eight
yolks of eggs, and two whites, and put to them half
a pound of sugar, and half a pound of melted butter.
Mix the whole well together ; put it on the sweet-
meats, and send it to a moderate heated oven. About
an hour will do it.
Orange Pudding.
BOIL the rind of a Seville orange very soft, then
a
beat it in a marble mortar with the juice, and put to
it two Naples biscuits grated very fine, a quarter of a
pound of
sugar, half a pound of butter, and the yolks
a
a
316 YOUNG WOMAN'S COMPANION ;
of six eggs. Mix them well together, lay a good puff-
paste round the edge of your dish, and bake it half an
hour in a gentle oven, Or you may make it thus :
Take the yolks of sixteen eggs, beat them well
with half a pint of melted butter, grate in the rinds
a
of two fine Seville oranges, beat in half a pound of
fine sugar, two spoonfuls of orange flower-water, two
of rose-water, a gill of sack, half a pint of cream, two
Naples biscuits, or the crumb of a half-penny loaf
soaked in cream, and mix all well together. Make a
thin puff-paste, and lay it all round the rim, and over
the dish. Then pour in the pudding, and send it to
the oven.
Lemon Pudding.
TAKE three lemons, cut the rinds off very thin,
and boil them in three quarts of water till they are
tender. Then pound them very fine in a mortar, and
have ready a quarter of a pound of Naples biscuits
boiled up in a quart of milk or cream. Mix them and
the lemon rind with it, and beat up twelve yolks and
six whites of eggs very fine. Melt a quarter of a
pound of fresh butter, and put in half a pound of su-
gar, and a little orange flower water. Mix all well
together, put it over the firė, keep it stirring till it is
thick, and then squeeze in the juice of half a lemon.
Put puff paste round your dish, then pour in your
pudding, cut some candied sweetmeats and strew
over it, and bake it three quarters of an hour. Or
you may make it in this manner :
Blanch and beat eight ounces of Jordan almonds
with orange flower water, and add to them half a
pound of cold butter, the yolks of ten eggs, the juice
of a large lemon, and half the rind grated fine. Work
them in a marble mortar till they look white and light,
then put the puff-paste on your dish, pour in your
pudding, and bake it half an hour.
Almond Pudding.
TAKE a little more than three ounces of the crumb
OR, FRUGAL HOUSEWIFE,
317
a
of white bread sliced, or grated, and steep it in a pint
and a half of cream. Then beat half a pint of
blanched almonds very fine, till they are like a paste,
with a little orange flower water.
a
Beat up the yolks
of eight eggs, and the whites of four. Mix all well
together, put in a quarter of a pound of white sugar,
and stir in about a quarter of a pound of melted but-
ter, Put it over the fire, and keep stirring it till it is
thick. Lay a sheet of puff-paste at the bottom of
.
your dish, and pour in the ingredients. Half an hour
will bake it.
Rice Puddings.
BOIL four ounces of ground rice till it is soft,
then beat up the yolks of four eggs, and put to them a
pint of cream, four ounces of sugar, and a quarter of
a pound of butter.
Mix them well together, and
either boil or bake it. Or you may make it thus :
Take a quarter of a pound of rice, put it into a
saucepan, with a quart of new milk, a stick of cinna.
mon, and stir it often to prevent its sticking to the
saucepan.
When boiled till thick, put it into a pan,
stir in a quarter of a pound of fresh butter, and sweeten
it to your palate. Grate in half a nutmeg, and three
or four spoonfuls of rose-water, and stir all well to-
gether. When it is cold, beat up eight eggs, with
half the whites, mix them well in, pour the whole in
a buttered dish, and send it to the oven.
If you would make a cheap boiled rice pudding,
proceed thus: Take a quarter of a pound of rice, and
half a pound of raisins, and tie them in a cloth;
but give the rice a good deal of room to swell. Boil
it two hours, and when it is enough, turn it into your
dish, and pour melted butter and sugar over it, with a
little nutmeg.
Or you may make it thus: Tie a
quarter of a pound of rice in a cloth, but give it
room for swelling. Boil it an hour, then take it up,
untie it, and with a spoon stir in a quarter of a pound
of butter, Grate some nutmeg, and sweeten it
your tastę.
Then tie it up close, and boil it another
318
YOUNG WOMAN'S COMPANION;
hour. Then take it up, turn it into your dish, and
pour over it melted butter.
Millet Pudding.
WASH and pick clean half a pound of millet.seed,
and put it into half a pound of sugar, a whole nut-
meg grated, and three quarts 'of milk, and break in
half a pound of fresh butter. Butter your dish, pour
it in, and send it to the oven.
Oat Pudding
TAKE a pound of oats with the husks off, and lay
them in new milk, eight ounces of raisins of the sun,
stoned, the same quantity of currants well picked and
washed, a pound of suet shred fine, and six new laid
eggs well beat up. Season with nutmeg, beaten gin-
ger,
and salt, and mix them all well together.
Transparent Pudding.
BEAT up eight eggs well in a pan, and put to
them half a pound of butter, and the same quantity
of toaf sugar beat fine, with a little grated nutmeg.
Set it on the fire, and keep stirring it till it is the thick-
ness of buttered eggs. Then put it into a bason to
cool, roll a rich puff-paste very thin, lay it round the
edge of your dish, and pour in the ingredients. Put
it into a moderately heated oven, and about half an
hour will do it.
French Barley Pudding.
BEAT up the yolks of six eggs, and the whites
of three, and put them into a quart of cream. Sweeten
it to your palate, and put in a little orange flower
water, or rose water, and a pound of melted butter,
Then put in six handfuls of French barley, having first
boiled it tender in milk. Then butter a dish, pour it
in, and send it to the oven.
Potatoe Pudding
BOIL two pounds of white potatoes till they are
soft, peel and beat them in a mortar, and strain them
through a sieve till they are quite fine. Then mix
OR, FRUGAL HOUSEWIFE.
319
in half a pound of fresh butter melted, beat up the
yolks of eight eggs and the whites of three. Add
half a pound of white sugar finely pounded, half a
pint of sack, and stir them well together. Grate in
half a large nutmeg, and stir in half a pint of cream.
Make a puff-paste, lay it all over the dish, and round
the edges ; pour in the pudding, and bake it till it is
of a fine light brown.
Lady Sunderland's Pudding.
BEAT up the yolks of eight eggs with the whites
of three, add to them five spoonfuls of flour, with half
a nutmeg, and put them into a pint of cream. Butter
the insides of some small basons, fill them half full,
and bake them an hour. When done, turn them out
of the basons, and pour over them melted butter mix-
ed with wine and sugar.
Citron Pudding:
TAKE a spoonful of fine flour, two ounces of sugar,
a little nutmeg, and half a pint of cream. Mix them
well together, with the yolks of three eggs. Put it
into tea cups, and divide among them two ounces of
citron cut very thin. Bake them in a pretty quick
oven, and turn them out upon a china dish.
Chesnut Pudding
BOIL a dozen and a half of chesnuts in a saucepan
of water for a quarter of an hour. Then blanch and
peel them, and beat them in a marble mortar, with a
little orange flower or rose water and sack, till they
come to a fine thin paste. Then beat up twelve
eggs with half the whites, and mix them well. Grate
half a nutmeg, a little salt, and mix them with three
pints of cream, and half a pound of melted butter.
Sweeten it to your palate, and mix all together. Put
it over the fire, and keep stirring it till it is thick.
Lay a puff-paste all over the dish, pour in the mix-
ture and send it to the oven. When you cannot get
cream, take three pints of milk, beat up the yolks of
four eggs, and stir into the milk. Set it over the fire,
.
a
a
320
YOUNG WOMAN'S COMPANION;
To a
eggs, with
stirring it all the time till it is scalding hot, and then
mix it instead of cream.
Quince Pudding
SCALD your quinces till they are very tender, then
pare them thin, and scrape off all the soft. part.
Strew sugar on them till they are very sweet, and put
to them a little ginger, and a little cinnamon.
pint of cream, put three or four yolks of eggs and stir
your quinces in it till it is of a good thickness. Butter
your dish, pour it in, and bake it.-In the same man-
ner you may treat apricots, or white pear plumbs.
Cowslip Pudding
CUT and pound small the flowers of a peck of
cowslips, with half a pound of Naples biscuits grated,
and three pints of cream. Boil them a little, then
take them off the fire, and beat
up
sixteen
a little cream and rose water. Sweeten to your pa-
late. Mix it all well together, butter a dish, and
pour it in. Bake it, and when it is enough, throw
fine sugar over it, and serve it up.
Cheese-curd Puddings.
TURN a gallon of milk with rennet, and drain off
all the curd from the whey. Put the curd into a more
tar and beat it with half a pound of fresh butter, till
the butter and the curd are well mixed. Beat the
yolks of six eggs, and the whites of three, and strain
them to the curd. Then grate two Naples biscuits,
or half a penny roll. Mix all these together, and
sweeten to your palate. Butter your patty-pans, and
fill them with the ingredients. Bake them in a mo-
derately heated oven, and when they are done, turn
them into a dish. Cut citron and candied orange-
peel into little narrow bits, about an inch long, and
blanched almonds cut in long slips. Stick them here
and there on the tops of the puddings, according to
your fancy. Pour melted butter, with a little sack in
it, into the dish, and throw fine sugar all over them.
.
OR, FRUGAL HOUSEWIFE.
321
a
Apple Pudding.
PARE twelve large apples, and take out the cores.
Put them into a saucepan, with four or five spoonfuls
of water, and boil till they are soft and thick. Then beat
them well, stir in a pound of loaf sugar, the juice
of three lemons, and the peels of two cut thin and
beat fine in a mortar, and the yolks of eight eggs.
Mix all well together, and bake it in a slack oven.
When done, strew over it a little fine sugar.
Bread and Butter Pudding.
CUT a penny loaf into thin slices of bread and
butter as you do for tea. Butter your dish and Jay
slices all over it. Strew on a few currants washed and
picked clean, then a row of bread and butter, then a
few currants again, and so on till your bread and but-
ter is all in.--Then take a pint of milk, beat up four
eggs, a little sale, and half a nutmeg grated. Mix all
together with sugar to your taste then pour it over
the bread, and bake it half an hour.
A Grateful Pudding.
TO a pound of four add a pound of white bread
grated. Take eight eggs, but only half the whites;
beat them up, and mix with them a pint of new milk.
Then stir in the bread and flour, a pound of raisins
stoned, a pound of currants, half a pound of sugar,
and a little beaten ginger. Mix all well together,
pour it into your dish, and send it to the oven. If
you can get cream instead of milk, it will be a mate-
rial improvement.
Carrot Pudding.
SCRAPE a raw carrot very clean, and grate it. Take
half a pound of the grated carrot, and a pound of grated
bread; beat up eight eggs, leave out half the whites,
and mix the eggs with half a pint of cream. Then
stir in the bread and carrot, half a pound of fresh
butter melted, half a pint of sack, three spoonfuls of
orange-flower water, and a nutmeg grated. Sweeten
11
Ss
322 YOUNG WOMAN'S COMPANION;
to your palate. Mix all well together, and if it be not
thin enough, stir in a little new milk or cream. Let
it be of a moderate thickness, lay a puff-paste all over
the dish, and pour in the ingredients. It will take
an hour baking
Yorkshire Pudding:
TAKE four large spoonfuls of four, and beat it up
well with four eggs and a little salt. Then put to them
a
three pints of milk, and mix them well together. But-
ter a dripping-pan, and set it under beef, mutton, or
a loin of veal. When the meat is about half roasted,
put in your pudding, and let the fat drip on it. When
it is brown at top, cut it into square pieces and turn it
over : and when the under side is browned also, send
it to table on a dish.
CHAP. XXVII.
7
.
PIES.
THERE are several things necessary to be parti-
cularly observed by the cook, in order that her
labours and ingenuity under this head may be brought
to their proper degree of perfection. One very ma-
terial consideration must be, that the heat of the oven
is duly proportioned to the nature of the article to be
baked. Light paste requires a moderate oven; if it is
too quick, the crust canrot rise, and will therefore bè
burned; and if too slow, it will be soddened, and
want that delicate light brown it ought to have.
Raised pies must have a quick oven, and be well
closed up, or they will sink in their sides and lose their
proper shape. Tarts that are iced, should be baked
in a slow oven, or the icing will become brown before
the paste is properly baked.
Having made these general observations respecting
the baking of pies, we shall now direct the cook how
to make the different kinds of paste, as they must be
OR, FRUGAL HOUSEWIFE.
323
proportioned to their qualities according to the respec-
tive articles for which they are to be used.
Puff Paste must be made thus : Take a quarter of
a peck of flour, and rub inio it a pound of butter very
fine. Make it up into a light paste, with cold water, ,
just stiff enough to work it up. Then roll it out about
as thick as a crown piece; put a layer of butter all
over, then sprinkle on a little flour, double it
up,
and
roll it out again. Double and roll it, with layers of
butter, three times, and it will be properly fit for
use.
Short Crust : Put six ounces of butter to eight of
flour, and work them well together; then mix it up
with as little water as possible, so as to have it a stiffish
paste ; then roll it out thin for use.
A good Paste for large Pies. Take a peck of flour,
and put to it three eggs; then put in half a pound of
suet, and a pound and a half of butter and suet, and
as much of the liquor as will make it a good light
crust. Work it up well, and roll it out,
A standing Crust for great Pies. Take a peck of
flour and six pounds of butter boiled in a gallon of
water; skim it off into the flour, and as little of the
liquor as you can. Work it up well into a paste, and
then pull it into pieces till it is cold. Then make it
up
into what form you please.
Paste for Tarts. Put an ounce of loaf sugar beat
and sifted, to one pound of fine flour. Make it into
a stiff paste, with a gill of boiling cream, and three
ounces of butter. Work it well, and roll it very
thin.
Paste for Custards. To half a pound of four,
put six ounces of butter, the yolks of two eggs, and
three spoonfuls of cream. Mix them together, and
let them stand a quarter of an hour; then work it up
and down, and roll it out very thin.
324
YOUNG WOMAN'S COMPANION ;
SECT.
1,
MEAT PIES.
dish.
Beef Steak Pie.
TAKE some rump-steaks, and beat them with a
rolling-pin ; then season them with pepper and salt to
your palate. Make a good crust, lay in your steaks,
and then pour in as much water as will half fill the
Put on the crust, send it to the oven and let it
be well baked.
Mutton Pie.
TAKE off the skin and outside fat of a loin of
mutton, cut it into steaks, and season them well with
pepper and salt. Set them into your dish, and pour
in as much water as will cover them. Then put on
your crust, and let it be well baked.
Veal Pie.
CUT a breast of veal into pieces, season them
with pepper and salt, and lay them in your dish.
Boil six or eight eggs hard, take the yolks only, and
put them into different places in the pie, then pour in
as much water as will nearly fill the dish, put on the
lid, and bake it well. A lamb pie must be done in
the same manner.
A rich Veal Pie.
CUT a loin of veal into steaks, and season them
with salt, pepper, nutmeg, and beaten mace. Lay
the meat in your dish, with sweetbreads seasoned, and
the yolks of six hard eggs, a pint of oysters, and half
à pint of good gravy. Lay a good puff-paste round
your dish, half an inch thick, and cover it with a lid
of the same substance. Bake it an hour and a quar-
ter in a quick oven. When it comes home, take off
the lid, cut it into eight or ten pieces, and stick them
round the inside of the rim of the dish. Cover the
meat with slices of lemon, and send the pie hot to
table.
OR, FRUGAL HOUSEWIFE.
325
$
Lamb or Veal Pies in high Taste.
CUT your lamb or veal into small pieces, and sea-
son with pepper, salt, cloves, mace, and nutmeg, beat
fine. Make a good puff-paste crust, lay it into your
dish, then put in your meat, and strew on it some
stoned raisins and currants clean washed, and some
sugar. Then lay on some forcemeat balis made sweet,
and, if in the summer, some artichoke bottoms boiled ;
but, if winter, scalded grapes. Add to these some
Spanish potatoes boiled, and cut into pieces, some
candied citron, candied orange, lemon-peel, and three
or four blades of mace. Put butter on the top, close
up your pie, and bake it. Have ready against it is
done the following composition : mix the yolks of
three eggs with a pint of wine and stir them well
together over the fire one way, tilt
, it is thick. Then
take it off, put in sugar enough to sweeten it, and
squeeze in the juice of a lemon. Raise the lid of
your pie, put this hot into it, close it up again, and
send it to table.
Venison Pasty.
TAKE a neck and breast of venison, bone them,
and season them well with pepper and salt, put them
into a deep par, with the best part of a neck of mut-
ton sliced and laid over them; pour in a glass of red
wine, put a coarse paste over it, and bake it two hours
in an oven; then lay the venison in a dish, pour the
gravy over it, and put one pound of butter over it;
make a good puff paste, and lay it near half an inch
thick round the edge of the dish; roll out the lid,
which must be a little thicker than the paste on the
edge of the dish, and lay it on; then roll out another
lid pretty thin, and cut in flowers, leaves, or whatever
form you please, and lay it on the lid. If you do not
want it, it will keep in the pot that it was baked in
eight or ten days; but let the crust be kept un, that
the air may not get to it. A breast and shoulder of
yenison is the most proper for a pasty,
326
YOUNG WOMAN'S COMPANION;
Olive Pic.
CUT some thin slices from a fillet of veal, rub
them over with yolks of eggs, and strew on them a
few crumbs of bread; shred a little lemon peel very
fine, and put it on them, with a little grated nutmeg,
pepper, and salt; roll them up very tight, and lay
them in a pewter dish; pour over them halt a pint of
good gravy, put half a pound of butter over it, make a
light paste, and lay it round the dish. Roll the lid
half an inch thick and lay it on.
Calf's-head Pie.
BOIL the head till it is tender, and then carefully
take off the flesh as whole as you can. Then take
out the eyes, and slice the tongue. Make a good puff-
paste crust, cover the dish, and lay in your meat.
Throw the tongue over it and lay the eyes, cut in two,
at each corner. Season it with a little pepper and
salt, pour in half a pint of the liquor it was boiled in,
Jay on it a thin top crust, and bake it an hour in a
quick oven. In the mean time boil the bones of the
head in two quarts of liquor ; with two or three blades
of mace, half a quarter of an ounce of whole pepper, a
, a
large onion, and a bundle of sweet herbs. Let it boil
till it is reduced to about a pint, then strain it off, and
add two spoonfuls of catchup, three of red wine, a
small piece of butter rolled in flour, and half an ounce
of truffles and morels. Season it to your palate, and
boil it. Roll half the brains with some sage, then
beat them up, and add to them twelve leaves of sage
chopped very fine. Then stir all together and give it
a boil.
Take the other part of the brains, and beat
them with some of the sage chopped fine, a little
lemon-peel minced, and half a small nutmeg grated.
Beat up with an egg, and fry it in little cakes of fine
light brown. Boil six eggs hard, of which take only
the yolks, and when your pie comes home, take off
the lid, lay the eggs and cakes over it, and pour in all
the sauce.
Send it hot to table without the lid,
,
2
OR, FRUGAL HOUSEWIFE.
327
Calf's Feet Pie.
BOIL your calf's feet in three quarts of water,
with three or four blades of mace, and let them boil
gently till it is reduced to about a pint and a half.
Then take out the feet, strain the liquor and make a
good crust. Cover your dish, then take the flesh from
the bones, and put half into it. Strew over it half a
pound of currants, clean washed and picked, and half
a pound of raisins stoned. Then lay on the rest of
your meats, skim the liquor the they were boiled in,
sweeten it to your taste, and put in half a pint of
white wine. Then pour all into the dish, put on
your lid, and bake it an hour and a half.
Sweetbread Pie.
LAY a puff-paste half an inch thick at the bottom
of a deep dish, and put a force-meat round the sides.
Cut some sweetbreads in pieces, three or four accordo
ing to the size the pie' is intended to be made; lay
them in first, then some artichoke bottoms, cut into
four pieces each, then some cock's-combs, a few
truffles and morels, some asparagus tops, and fresh
mushrooms, yolks of eggs boiled hard, and force.meat
balls; season with pepper and salt. Almost fill the
pie with water, cover it, and bake it two hours.
When it comes from the oven, pour in some rich veal
gravy thickened with a very little cream and four.
Cheshire Pork Pie.
TAKE the skin of a loin of pork, and cut it into
steaks. Season them with pepper, salt, and nutmeg,
and make a good crust. Put into your dish a layer of
pork, then a layer of pippins, pared and cored, and
sugar sufficient to sweeten it. Then place another layer
of pork, and put in half a pint of white wine. Lay
some butter on the top, close your pie, and send it to
the oven.
If
your pie is large, you must put in a
pint of white wine.
Devonshire Squab Pie.
COVER your dish with a good crust, and put at
328 YOUNG WOMAN'S COMPANION;
the bottom of it a layer of sliced pippins, and then a
layer of mutton steaks cut from the loin, well seasoned
with pepper and salt. Then put another layer of
pippins, peel some onions, slice them thin, and put a
layer of them over the pippins. Then put a layer of
mutton, and then pippins and onions. Pour in a
pint of water, close up your pie, and send it to the
oven,
SECT, , 11.
PIES MADE OF POULTRY, &c.
A plain Goose Pie.
QUARTER your goose, season it well with pep.
per and salt, and lay it in a raised crust. Cut half
a pound of butter into pieces, and put it in different
places on the top ; then lay on the lid, and send it to
an even moderately heated.
Another method of making a goose pie, with mate-
а
rial improvement, is thus: Take a goose and a fowl,
bone and season them well ; put forcemeat into the
fowl, and then put the fowl into the goose. Lay
these in a raised crust, and then fill the corners with
a little forcemeat. Put half a pound of butter on the
top cut into pieces, cover it, send it to the oven, and
let it be well baked--This pie may be eaten either
hot or cold, and makes a pretty side-dish for supper.
Giblet Pie.
CLEAN two pair of giblets well, and put all but
the livers into a saucepan, with two quarts of water,
twenty corns of whole pepper, three blades of mace,
a bundle of sweet herbs, and a large onion. Cover
them close, and let them stew very gently till they are
tender Have a good crust ready, cover your dish,
lay at the bottom a fine rump steak seasoned with pep-
per and salt, put in your giblets, with the livers, and
strain the liquor they were stewed in; then season it
OR, FRUGAL HOUSEWIFE.
329
with salt, and pour it into your pie. Put on the lid,
and bake it an hour and a half,
Duch Pie.
SCALD two ducks and make them very clean;
then cut off the feet, the pinions, necks, and heads ;
take out the gizzards, livers, and hearts, pick all clean,
and scald them. Pick out the far of the inside, lay a good
puff-paste crust all over the dish, season the ducks,
both inside and out, with pepper and salt, and lay
them in the dish with the giblets at each and properly
seasoned. Put in as much water as will nearly fill
the pie, lay on the crust, and let it be well baked.
Pigeon Pie.
PICK and clean your pigeons very nicely, and
then season them with pepper and salt. Put a large
piece of fresh butter, with pepper and salt, into each
of their bellies. Then cover your dish with a puff-
paste crust, lay in your pigeons, and put between them
the necks, gizzards, livers, pinions, and hearts, with
the yolk of a hard egg, and a beef steak in the middle.
Put as much water as will nearly fill the dish, lay on
the top crust, and bake it well.
Chicken Pie.
SEASON your chickens with pepper, salt, and
mace. Put a piece of butter into each of them, and
lay them in the dish with their breasts upwards. Lay
a thin slice of bacon over them, which will give them
an agreeable flavour. Then put in a pint of strong
gravy, and make a good puff-paste. Put on the lid,
and bake it in a moderately heated oven.
Another Method of making a Chicken Pie.
COVER the bottom of the dish with a puff-paste,
and upon that, round the side, lay a thin layer of
forcemeat. Cut two small chickens into pieces, sea-
son them high with pepper and salt; put some of the
pieces into the dish, then a sweetbread or two, cut into
pieces, and well seasoned, a few truffles and morels,
a
a
11
T'
330
YOUNG WOMAN'S COMPANION;
inace.
1
some artichoke bottoms cut each into four pieces,
yolks of eggs boiled hard, chopped a little, and strew.
ed over the top; put in a little water, and cover the
pie. When it comes from the oven, pour in a rich
gravy, thickened with a little flour and butter. To
Το
make the pie still richer, you may add fresh mush-
rooms, asparagus tops, and cock's-combs.
Partridge Pie.
TAKE two brace of partridges, and truss them in
the same manner as you do a fowl for boiling. Put
some shalots into a marble mortar, with some parsley
cut small, the livers of the partridges, and twice the
quantity of bacon. Beat these well together, and
season them with pepper, salt, and a blade or two of
When these are all pounded to a paste, add
to them some fresh mushrooms. Raise the crust for
the pie, and cover the bottom of it with the season-
ing; then lay in the partridges, but no stuffing in
them; put the remainder of the seasoning about the
;
sides, and between the partridges. Mix together
some pepper and salt, a little mace, some shalots
shred fine, fresh mushrooms, and a little bacon, beat
fine in mortar. Strew this over the partridges, and
lay on some thin slices of bacon. Then put on the
lid, and send it to the oven, and two hours will bake
it. When it is done, remove the lid, take out the
slices of bacon, and scum off the fat. Put in a pint of
sich veal gravy, squeeze in the juice of an orange,
and send it hot to table.
Hare Pie.
CUT
your háre into pieces, and seaso:1 it well with
pepper, salt, nutmeg and mace; then put it into a
jug with half a pound of butter, close it up, set it in a
copper of boiling water, and make a rich forcemeat
with a quarter of a pound of scraped bacon, two
onions, a glass of red wine, the crumb of a penny
loaf, a little winter savoury, the 'iver cut small, and
a little nutmeg. Season it high with pepper and salt';
mix it well up with the yolks of three eggs, raise the
OR, FRUGAL HOUSEWIFE.
331
pie, and lay the forcemeat in the bottom of the dish.
Then put in the bare, with the gravy that came out
of it; lay on the lid, and send it to the oven. An
hour and a half will bake it.
Rabbit Pie.
CUT a couple of young ribbits into quarters;
then take a quarter of a pound of bacon, and bruise
it to pieces in a marble mortar, with the livers, some
pepper, salt, a little mace, some parsley cut small,
some chives, and a few leaves of sweet basil. When
these are all beaten fine, make the paste, and cover
the bottom of the pie with the seasoning. Then put
in the rabbits, pound some more bacon in a mortar,
and with it some fresh butter. Cover the rabbits with
this, and lay over it some thin slices of bacon:
put on the lid and send it to the oven. It will take.
two hours baking. When it is done, remove the lid,
take out the bacon, and scum off the fat. If there is
not gravy enough in the pie, pour in some rich mutton
or veal gravy boiling hot.
Another Method of making a Rabbit Pie, and which is
particularly done in the County of Salop.
CUT two rabbits into pieces, with two pounds of
fat pork cut small, and season both with pepper and
salt to your taste,
Then make a good puff paste
crust, cover your dish with it and lay in your rabbits.
Mix the pork with them; but take the livers of the
rabbits, parboil them, and beat them in a mortar, with
the same quantity of fat bacon, a little sweet herbs,
and some oysters. Season with pepper, salt and nut-
meg, mix it up with ihe yolk of an egg, and make it
into little balls. Scatter them about your pie, with:
some artichoke bottoms cut into dices, and some
cocks-combs, if you have them. Grate a small nut-
meg over the meat, then pour in half a pint of red
wine, and half a pint of water. Close your pie, and
bake it an hour and a half in a quick but not too fierce
a
>
an oven.
332
YOUNG WOMAN'S COMPANION ;
Fine Patties.
TAKE any quantity of either turkey, house-lamb,
or chicken, and slice it with an equal quantity
of the fat of lamb, loin of veal, or the inside of a
sirloin of beef, and a little parsley, thyme, and lemon-
peel shred. Put all into a marble mortar, pound it
very fine, and season it with salt and white pepper.
Make a fine puff-paste, roll it out into thin square
sheets, and put the meat in the middle. Cover the
patries, close them all round, cut the paste even,
wash them over with the yolk of an egg, and bake
them twenty minutes in a quick oven.
Have ready
a little white gravy, seasoned with pepper, salt, and
a little shalot, thickened up with cream or butter.
When the patties come out of the oven, make a hole
in the top, and pour in some gravy ; but take care
not to put in too much, lest it should run out at the
sides, and spoil the appearance.
/
SECT. 111.
FRUIT PIES, &c.
your pie.
Apple Pie.
MAKE a good puff-paste crust, and put it round
the edge of your dish. Pare and quarter your apples,
and take out the cores. Then lay a thick row of ap-
ples, and put in half the sugar you intend to use for
Mince a little lemon-peel fine, spread it
over the sugar and apples, and squeeze in a litte juice
of lemon: then scatter a few cloves over it, and lay
on the rest of your apples and sugar, with another
small squeeze of the juice of a lemon. Boil the
parings of the apples and cores in some water, with
å blade of mace, till the flavour is extracted; strain
it, put in a little sugar, and boil it till it is reduced to
á small quantity: then pour it into your pie, put on
your crust, and send it to the oven. You may add
OR, FRUGAL HOUSEWIFE,
333
a
to the apples a little quince or marmalade, which will
greatly enrich the flavour. When the pie comes from
the oven, beat up the yolks of two eggs, with half
a pint of cream, and a little nutmeg and sugar. Put
it over a slow fire, and keep stirring it till it is near
boiling; then take off the lid of your pie, and pour it
in. Cut the crust into small three corner pieces, and
stick them about the pie.- A pear pie must be done
in the same manner, only the quince or marmalade
must be omitted.
Apple Tart.
SCALD eight or ten large codlins, let them
stand till they are cold, and then take off the skins.
Beat the pulp as fine as possible with a spoon :
then mix the yolks of six eggs, and the whites of four.
Beat all together very fine, put in some grated nut-
meg, and sweeten it to your taste. Melt some good
fresh butter, and beat it till it is the consistence of fine.
thick cream. Then make a puff-paste, and cover a
tin patty-pan with it; pour in the ingredients, but do
not cover it with the paste. When you have baked
it a quarter of an hour, slip it out of the patty-pan
on a dish, and strew over it some sugar finely beaten
and sifted.
Cherry Pie.
HAVING made a good crust, lay a little of it
round the sides of your dish, strew sugar at the bot-
tom, then lay in your fruit, and some sugar at top.
Put on your lid, and bake it in a siаck oven. If
you
mix some currants with the cherries, it will be a con-
siderable addition-A plumb or gooseberry pie, may
be made in the same manner.
Mince Pies.
SHRED three pounds of suet very fine, and chop
it as small as possible; take two pounds of raisins
stoned and chopped very fine, the, same quantity of
currants, nicely picked, washed, rubbed, and dried
at the fire. Pare half a hundred fine pippins, core
334
YOUNG WOMAN'S COMPANION;
a
them, and chop them small; take half a pound of
fine sugar, and pound it fine, a quarter of an ounce of
mace, a quarter of an ounce of cloves, and two large
nutmegs, all beat fine; put them all into a large pan,
and mix them well together with half a pint of brandy,
and half a pint of sack, put it down close in a stone
pot, and it will keep good three or four months.
When you make your pies, take a little dish, some-
,
what larger than a soup-plate, lay a very thin crust
all over; lay a thin layer of meat, and then a layer of
citron, cut very thin, then a layer of mince-meat, and a
Jayer of orange peel cut thin; over that a little meat,
squeeze half the juice of a fine Seville orange or le.
mon, lay on your crust, and bake it nicely. These
pies eat 'very fine cold. If you make them in little
patties, mix your meat and sweetmeats accordingly
If you choose meat in your pies, parboil a neat's
tongue, peel it, and chop the meat as fine as possible,
and mix with the rest; or two pounds of the inside
of a sirloin of beef boiled.
But when you use meat,
the quantity of fruit must be doubled.
Another Method of making Mince Pies.
TAKE a neat's tongue, and boil it two hours, then
skin it, and chop it exceeding small. Chop very
small three pounds of beef suet, ihree pounds of good
baking apples, four pounds of currants clean washed,
picked, and well dried before the fire, a pound of jar
raisins stoned and chopped small, and a pound of
powder sugar. Mix them all together, with half an
ounce of mace, as much nutmeg, a quarter of an
ounce of cloves, a quarter of an ounce of cinnamon,
and a pint of French brandy. Make a rich puff-
paste, and as you fill up the pie, put in a little can-
died citron and orange, cut in little pieces. What
mince-meat you have to spare, put close down in a
pot, and cover it up, but never put any citron or
orange to it till you use it.
Orange and Lemon Tarts.
TAKE six large oranges or lemons, rub them well
OR, FRUGAL HOUSEWIFE.
835
with salt, and put them into water, with a handful of
salt in it, for two days. Then change them every day
with fresh water, without salt for a fortnight. Boil
them till they are tender, and then cut them into half-
quarters corner-ways as thin as possible. Take six-
pippins pared, cored, and quartered, and put them
into a pint of water. Let them boil till they break,
then put the liquor to your oranges or lemons, half
the pulp of the pippins well broken, and a pound of
sugar.
Boil these together a quarter of an hour, then
put it into a pot; and squeeze into it either the juice
of an orange or lemon, according to which of the tarts
you intend to make. Two spoonfuls will be sufficient
to give a proper flavour to your tart. Put fine puff-
paste, and very thin, into your patty-pans, which
must be small and shallow. Before you put your tarts
into the oven, take a feather and hrush, and rub them
over with melted butter, and sift some double
refined sugar over them, which will form a pretty
icing, and make them have a pleasing effect upon
the eye.
Tart de Moi,
PUT round your dish a puff-paste, and then a layer
of biscuit; then a layer of butter and marrow, ano-
ther of all sorts of sweetmeats, or as many as you
have, and thus proceed till your dish is full. Then
boil a quart of cream, thicken it with eggs, and put
in a spoonful of orange flower-water. Sweeten it
with sugar to your taste, and pour it over the whole.
,
Half an hour will bake it.
Artichoke Pie.
BOIL twelve artichokes, break off the leaves and
chokes, and take the bottoms clear from the stalks.
Make a good puff-paste crust, and lay a quarter of a
pound of fresh butter all over the bottom of your pie.
Then lay a row of artichokes, strew a little pepper,
salt, and beaten mace over them, then another row,
strew the rest of your spice over them, and put in a quar.
ter of a pound more butter cut into little bits. Take
.
336 YOUNG WOMAN'S COMPANION ;
half an ounce of truffles and morels, and boil them in
a quarter of a pint of water. Pour the water into
the pie, cut the truffles and morels very small, and
throw them all over the pie. Pour in a gill of white
wine,.cover your pie, and bake it. When the crust
is done, the pie will be enough.
Vermicelli Pie.
SEASON four pigeans with alittle pepper and salt,
stuff them with a piece of butter, a few crumbs of
bread, and a little parsley cut small; butter a deep
earthen dish well, and then cover the bottom of it
with two ounces of vermicelli. Make a puff-paste,
roll it pretty thick, and lay it on the dish, then lay
in the pigeons, the breasts downwards, put a thick
lid on the pie, bake it in a moderate oven. When it
is enough, take a dish proper for it to be sent to table
in, and iurn the pie in it. The vermicelli will then
be on the top, and have a pleasing effect.
a
SECT.
IV.
FISH
PI E S.
a
Eel Pie.
WHEN you have skinned, gutted, and washed
your eels very clean, cut them into pieces about
an inch and a half long. Season them with pepper,
salt, and a little dried sage rubbed small. Put them
into your dish, with as much water as will just cover
them. Make a good puff-paste, lay on the lid, and
send your pie to the oven, which must be quick, but
not so as to burn the crust.
Turbot Pie.
FIRST parboil your turbot, and then season it with
a little pepper, salt, cloves, nutmeg, and sweet-herbs
cut fine. When you have made your paste, lay the
turbot in your dish, with some yolks of eggs, and a
3
OR, FRUGAL HOUSEWIFE.
357
whole onion, which must be taken out when the pie
is baked.-Lay a good deal of fresh butter on the
fop, put on the lid, and send it to the oven.
Soal Pie.
COVER your dish with a good crust ; then boil
two pounds of eels till they are tender, pick the flesh
from the bones, and put the bones into the liquor in
which the eels were boiled, with a blade of mace and
a little salt. Boil them till there is only a quarter of a
pint of liquor left, and then strain it. Cut the flesh
off the eels very fine, and mix with it a little lemon-
peel chopped small, salt, pepper, and nutmeg, a few
crumbs of bread grated, some parsley cut fine, an
anchovy, and a quarter of a pound of butfer. Lay
this in the bottom of your dish: Cut the flesh from a
pair of large soals and take off the fins, lay it on the
seasoning, then pour in the liquor the eels were boiled
in, close up your pie, and send it to the table.
Flounder Pie.
GUT your flounders, wash them clean, and then
dry them well in a cloth. Give them a gentle boil,
and then cut the flesh clean from the bones, lay a good
crust over the dish, put a little fresh butter at the
bottom, and on that the fish. Season with pepper
and salt to your taste. Boil the bones in the water
the fish was boiled in, with a small piece of horse-
sadish, a little parsley, a bit of lemon-peel, and a
crust of bread. Boil it till there is just enough liquor
for the pie, then strain it, and pour it over the fish.
Put on the lid, and send it to a'i derate heated oven.
Carp Pie.
SCRAPE off the scales, and then gut and wash a
large carp clean. Take an eel, and boil it till it is
almost tender; pick off all the meat, and mince it fine,
with an equal quantity of crumbs of bread, a few sweet
herbs, lemon-peel cut fine, a little pepper, salt, and
grated nutmeg; an anchovy, half a pint of oysters
parboiled and chopped fine, and the yolks of three
12
Uu
338
YOUNG WOMAN'S COMPANION;
Boilit up,
your dish,
hard eggs cut small. Roll it up with a quarter of a
pound of butter, and 611 the belly of the carp.
Make a good crust, cover the dish, and lay in your
fish. Save the liquor you boiled your cels in, put
into it the eel bones, and boil them with a little
mace, whole pepper, an onion, some sweet herbs,
and an anchovy. Boil it till reduced to about half a
pint, and then strain it, and add to it about a quarter
of a pint of white wine, and a piece of butter about
the size of a hen's egg mixed in a very little flour.
and
pour it into your pie.
your pie. Put on the lid,
and bake it an hour in a quick oven.
Tench Pie.
PUT a layer of butter at the bottom of
and grate in some nutmeg, with pepper, salt, and
mace.-Then lay in your tench, cover them with
some butter, and pour in some red wine with a little
water. Then put on the lid, and when it comes
from the oven, pour in melted butter mixed with
some good rich gravy.
Trout Pie.
TAKE a brace of trout, and lard them with eels;
raise the crust, and put a layer of fresh butter at the
bottoin. Then make a forcemeat of trout, mush-
rooms, truffles, morels, chives and fresh butter. Sea-
son them with salt, pepper, and spice; mix these up
with the yolks of two eggs; stuff the trout with it,
lay them in the dish, cover then with butter, put on
the lid, and send it to the oven. Have some good
fish gravy ready, and when the pie is done, raise the
pour it in.
Salmon Pie.
WHEN you have made a good crust, take a piece
of fresh salmon, well cleansed, and season it with
salt, mace, and nutmeg. Put a piece of butter at the
bottom of your dish, and then lay in the salmon.
Melt butter in proportion to the size of your pie, and
then take a lobster, boil it, pick out all the flesh, chop
crust, and
OR, FRUGAL HOUSEWIFE,
339
it small, bruise the body, and mix it well with the
butter. Pour it over your salmon, put on the lid, and
let it be well baked.
Herring Pie.
HAVING scaled, gutted, and washed your her- .
rings clean, cut off their heads, fins, and tails.
Make a
good crust, cover your dish, and season your herrings
with beaten mace, pepper, and salt.
Put a little
butter in the bottom of your dish, and then the her-
rings. Over these put some apples and onions sliced
very thin. Put some butter on the top, then pour in
a little water, lay on the lid, send it to the oven, and
let it be well baked.
Lobster Pie.
BOIL two or three lobsters, take the meat out of
the tails and cut it into different pieces. Then take
out all the spawn, and the meat of the claws; beat
it well in a mortar, and season it with pepper, salt,
two spoonfuls of vinegar, and a little anchovy li.
quor. Melt half a pound of fresh butter, and stir all
together, with the crumbs of a halfpenny roll rubbed
through a fine cullender, and the yolks of ten eggs.
Put a fine puff-paste over your dish, lay in the tails
first and the rest of the meat on them. Put on the
lid, and bake it in a slow oven.
CHAP. XXVIII.
PANCAKES AND FRITTERS.
THE principal things to be observed, of a general
nature, in dressing these articles is, that your pan
be thoroughly clean, that you fry them in nice sweet
lard, or fresh butter, of a light brown colour, and
that the grease is thoroughly drained from them be-
fore
you carry them to table.
Pancakes.
BEAT six or eight eggs well together, leaving out
340
YOUNG WOMAN'S COMPANION;
a
half the whites, and stir them into a quart of milk.
Mix your flour first with a little of the milk, and then
add the rest by degrees. Put in two spoonfuls of beaten
ginger, a glass of brandy, and a little salt, and stir all
well together. Put a piece of butter into your stew-
pan, and then poor in a ladleful of batter, which will
make a pancake, moving the pan round, that the
batter may spread all over it.--Shake the pan, and
when
you think one side is enough, turn it, and when
,
both sides are done, lay it in a dish before the fire ;
and in like manner do the rest. Before you take
them out of the pan, raise it a little, that they may
drain, and be quite clear of grease. When you send '
them to table, sirew a little sugar over them.
Cream Pancakes.
MIX the yolks of two eggs with half a pint of
cream, two ounces of sugar, and a little beaten cinna-
mon, mace, and nutmeg. Rub your pan with lard, and
fry them as thin as possible. Grate over them some
fine
sugar.
Rice Pancakes,
TAKE three spoonfuls of flour of rice, and a
quart of cream.
Set it on a slow fire, and keep stir-
ring it till it is as thick as pap. Pour into it half a a
pound of butter, and a nutmeg grated. Then pour
it into an earthen pan, and when it is cold, stir in
three or four spoonfuls of flour, a li tle salt, some
sugar, and nine eggs well beaten. Mix all well
together, and fry them nicely. When cream is not
to be had, you must use new milk, but in that case
you must add a spoonful more of the flour of rice,
Pink-coloured Pancakes.
-.
BOIL a large beet-root till it is tender, and then
beat it fine in a marble mortar. Add the yolks of
four eggs, two spoonfuls of flour, and three spoonfuls of
Sweeten it to your taste, grate in half a nut-
meg, and add a glass of brandy. Mix them all well
cream
OR, FRUGAL HOUSEWIFE.
341
a
together, and fry your pancakes in butter. : Garnish
them with green sweet-breads, preserved apricots, or
green sprigs of myrtle.- This makes a pretty corner
dish either for dinner or supper.
Clary Pancakes.
TAKE three eggs, three spoonfuls of fine four,
and a little salt. Beat them well together, and mix
them with a pint of milk. Put lard into your pan,
and when it is hot, pour in your batter as thin as
possible, then lay in some clary leaves washed and
dried, and pour a little more batter thin over them.
Fry them a nice brown, and serve them up hot.
Plain Fritters.
GRATE the crumb of a penny loaf, and put it
into a pint of milk; mix it very smooth, and, when
cold, add the yolks of five eggs, three ounces of sifted
sugar, and some grated nutmeg. Fry them in hog's-
lard, and when done, pour melted butter, wine, and
sugar, into the dish.
Custard Fritters.
BEAT up the yolks of eight eggs with one spoon.
ful of flour, half a nutmeg, a little salt, and a glass of
brandy, add a pint of cream, sweeten it, and bake it
in a small dish. When cold, cut it into quarters, and
dip them in batter made of half a pint of cream, a
quarter of a pint of milk, four eggs, a little flour, and
a little ginger grated. Fry them in good lạrd or
dripping, and when done, strew over them soms
grated sugar.
Apple Fritters.
TAKE some of the largest apples you can get,
pare and core them, and then cut them into round
slices. Take half a pint of ale and two eggs, and
beat in as much flour as will make it rather thicker
than a common pudding, with nutmeg and sugar to
your taste. Let it stand three or four minutes to rise.
Dip your slices of apple into the batter, fry them
$1
342
YOUNG WOMAN'S COMPANION;
crisp, and serve them up with sugar grated over them,
and wine sauce in a boat.
Water Fritters.
TAKE five or six spoonfuls of flour, a little
salt, a quart of water, eight eggs well beat up, a
glass of brandy, and mix them all together. The
longer they are made before dressed, the better. Just
before you do them, melt half a pound of butter,
and better it well in. Fry them in hog's lard.
White Fritters.
TAKE two ounces of rice, wash it clean in water,
and dry it before the fire. Then beat it very fine in
a mortar, and sift it through a lawn sieye. Put it
into a saucepan, just wet it with milk, and when it is
thoroughly moistened add to it another pint of milk.
Set the whole over a stove, or very slow fire, and take
care to keep it always moving. Put in a little ginger,
and some candied lemon-peel grated. Keep it over
the fire, till it is come almost to the thickness of a fine
paste. When it is quite cold spread it out with a
rolling-pin, and cut it into little pieces, taking care
they do not stick to each other. Flour your hands,
roll up your fritters handsomely, and fry them. When
done, strew on them some sugar, and pour over them
a little orange flower water.
Hasty Fritters.
PUT some butter into a stew-pan, and let it heat,
Take half a pint of good ale, and stir into it by de-
grees a little flour. Put in a few currants, or chop-
ped apples, beat them up quick, and drop a large
spoonful at a time all over the pan. Take care they
do not stick together; turn them with an egg-slice,
and when they are of a fine brown, lay them on a
dish, strew some sugar over them, and serve them
hot to table.
Fritters Royal. !
PUT a quart of new milk into a saucepan, and
>
OR, FRUGAL HOUSEWIFE,
349
.
when it begins to boil, pour in a pint of sack, or,
wine. Then take it off, let it stand five or six minutes,
skim off the curd, and put it into a bason. Beat it
up well with six eggs, and season it with nutmeg.
Then beat it with a whisk, and add flour sufficient to
give it the usual thickness of batter; put in some
sugar, and fry them quick.
Tansey Fritters.
POUR a pint of boiling milk on the crumb of a
penny-loaf, let it stand an hour, and then put as
much juice of tansey to it as will give it a favour.
Add to it a little of the juice of spinach, in order to
make it green. Put to it a spoonful of Ratifia-water,
or brandy, sweeten it to your taste, grate the rind of
half a lemon, beat the yolks of four eggs, and mix
them all together. Put them in a stew-pan, with a
quarter of a pound of butter; stir it over a slow fire,
till it is quite thick ; take it off, and let it stand two
or three hours; then drop a spoonful at a time into a
pan of boiling lard; and when done, grate sugar over
them, and serve wine-sauce in a boat. Garnish the
dish with slices of orange.
Rice Fritters.
BOIL a quarter of a pound of rice in milk till it
is pretty thick, then mix it with a pint of cream, four
;
eggs, some sugar, cinnamon and nutmeg, six ounces
of currants washed and picked, a little salt, and as
much flour as will make it a thick batter. Fry them
in little cakes in boiling lard, and when done, send
them up with white sugar and butter, .
Chicken Fritters.
PUT on a stew pan with some new milk, and as
much flour of rice as will be necessary to make it of a
tolerable thickness. Beat three or four eggs, the yolks
and whites together, and mix them well with the rice
and milk. \Add to them a pint of rich cream, set it
over a stove, and stir it well. Put in some powder-
a
$14 YOUNG WOMAN'S COMPANION;
ed sugar, some candied lemon peel cut small, and
some fresh grated lemon peel. Take all the white
meat from a roasted chicken, pull it into small shreds,
put it to the rest of the ingredients, and stir it all toge-
ther. Then take it off, and it will be a very rich
paste: Roll it out, cut it into small fritters, snd' fry
them in boiling lard. Strew the bottom of the dish
with sugar finely powdered. Put in the fritters, and
shake some sugar over them.
Bilboquet Fritters.
BREAK five" eggs into two handfuls of fine flour,
and put milk enough to make it world well together.
Then put in some salt, and work it again. When it
is welli made, put in a tea spoonful of powder of cin-
namon, the same quantity of lemon peel grated, and
half an ounce of candied citron cut very small. Put
on a stewpan rub itloveri with butter, and put in the
paste.. Set it over a very slow fire; and let it be done
gently, without sticking to the bottom or sides of the
pan. When it is in a manner baked, take it out, and
lay it on a dish. Set on a stewpan with a large
quantity of lard; when it boils, cut the paste the size
of a finger, and then cut it across at each end, which
will rise and be ho How, and have a very good effect.
Put them into the boiling lard; but great care must
be taken in frying them, as they rise so much. When
they are done, siſt some sugar on a warm dish, lay on
the fritters, and sift some more sugar over them.
Strawberry Fritters.
MAKE a batter with flour, a spoonful of sweet
oil, another of white wine, a little rasped lemon
peel, and the whites of two or three eggs; make it
pretty soft, just fit to drop with a spoon. Mix some
Jarge strawberries with it and drop them with a spoon
into the hot fritters. When of a good colour, take
them out, and drain them on a sieve. When done,
strew some sugar over them, or glaze them, and serve
them to table.
4
OR, FRUGAL HOUSEWIFE.
345
5
1
5
Raspberry Fritters.
GRATE the crumb of a French roll, or two Na.
ples biscuits, and put to it a pint of boiling cream.
When cold, add to it the yolks of four eggs well beat
up. Mix all well together with some raspberry juice;
drop them into a pan of boiling lard in very small
quantities. When done, stick them with blanched
almonds sliced.
Currant Fritters.
TAKE half a pint of ale that is not bitter, and
stir into it as much flour as will make it pretty thick,
with a few currants. Beat it up quick, have the lard
boiling, and put a large spoonful at a time into the
pan.
German Fritters.
TAKE some well tasted crisp apples, pare, quarter,
and core them; take the core quite out, and cut them
into round pieces. Put into a stewpan a quarter of a
pint of French brandy, and a table spoonful of fine
sugar pounded, and a little cinnamon. Put the ap-
ples into this liquor, and set them over a gentle fire,
stirring them often, but not to break them. Set on a
stewpan with some lard. When it boils drain the
apples, dip them in some fine flour, and put them into
the pan. Stew some sugar over the dish, and set it on
the fire; lay in the fritters, strew a little sugar over
them, and glaze them over with a red-hot salamander.
á
Almond Fraze.
STEEP a pound of Jordan almonds blanched in
a pint of cream, ten yolks of eggs, and four whites.
Then take out the almonds, and pound them fine in a
mortar ; mix them again in the cream and eggs, and
put in some sugar, and grated white bread. Stir them
all together, put some fresh butter into the pan, and
as soon as it is hot, pour in the batter, stirring it in
the pan till it is of a good thickness.
turn it into a dish, and throw sugar over it.
M
5
0
1
ز
į
1
:
When enough,
12
X X
346
YOUNG WOMAN'S COMPANION;
CHAP. XXIX.
TARTS AND PUFFS.
WE
(E have already given directions for making
puff-paste for tarts, as also the making of
Tarts as well as Pies, in the commencement of the
twenty-seventh chapter. We have, therefore, here
to treat only of those of a smaller and more delicate
kind, concerning which the following general obser-
vations are necessary.
If you use tin patties to bake in, butter the bottoms,
and then put on a very thin bit of a crust, otherwise
you will not be able to take them out; but if
you
bake them in gláss or china, you need only use an
upper crust. Put in some fine sugar at the bottom,
then lay in your fruit, 'strew more sugar at top, cover
them, and bake them in a slack oven. Currants and
raspberries make an exceeding good tart, and require
little baking.
Apples and pears intended for tarts must be ma-
naged thus: cut them into quarters, and take out the
cores, then cut the quarters across, and put them into a
saucepan, with as much water as will barely cover
them, and let them simmer on a slow fire till the fruit
is tender. Put a good piece of lemon peel into the
water with the fruit, and then have your patties ready.
Lay fine sugar at bottom, then your fruit, and a little
sugar at top. Pour over each tart one tea-spoonful of
lemon juice, and three of the liquor they were boiled
in; then put on your lid, and bake them in a slack
oven. Apricot tarts may be made in the same' man-
ner, only that you must not put in any lemon juice.
Preserved fruit requires very little baking, and that
which is very high preserved, should not be baked at
all. In this case the crust should be first baked upon
a tin the size of the intended tart; cut it with a
marking iron, and when cold, take it off, and lay it
on the fruit.
a
OR, FRUGAL HOUSEWIFE.
347
SECT.
I.
DIFFERENT KINDS OF TARTS.
-
a
Raspberry Tart.
ROLL out some thin puff-paste, and lay it in'a
patty-pan; then put in some raspberries, and strew
over them some very
fine
sugar. Put on the lid, and
bake it.—Then cut it open, and put in half a pint of
cream, the yolks of two or three eggs well beaten,
and a little sugar. Give it another heat in the oven,
and it will be fit for use.
Dried Almond Tarts.
BLANCH some almonds, and beat them very fine
in a mortar, with a little white wine and some sugar,
some grated bread, a little nutmeg, some cream, and
a little juice of spinach, to give them a green colour.
Bake it in a gentle oven, and when done, thicken it
with candied orange, or citron.
Green Almond Tarts.
GATHER some almonds off the tree before they
begin to shell, scrape off the down, and put them into
a pan with some cold spring water. Then put them
into a skillet, with more spring water, set it on a slow
fire, and let it remain till it just simmers. Change
the water twice, let them remain in the last till they
begin to be tender. Then take them out and dry
them well in a cloth : Make a syrup with double
refined sugar, put them into it, and let them simmer
a short time. Do the same the next day, put them
into a stone jar, and cover them very close, for if the
least air comes to them, they will turn black. The
yellower they are before they are taken out of the
water, the greener they will be after they are done.
Put them into your crust, cover them with syrup, lay
on the lid, and bake them in a moderate, oven.
348
YOUNG WOMAN'S COMPANION;
.
Angelica Tarts.
PARE and core some golden pippins, or nonpareils ;
then the stalks of angelica, peel them, and cut them
into small pieces; apples and angelica, of each an
equal quantity. Boil the apples in just water enough
to cover them, with lemon-peel and fine sugar. Do
them very gently till they become a thin syrup, and
then strain it off. ' Put it on the fire with the angelica
in it, and let it boil ten minutes. Make a puff-paste,
lay it at the bottom of the tin, and then a layer of ap-
ples, and a layer of angelica, till it is full. Pour in
some syrup, put on the lid, and send it to a very mo.
derate oven.
Rhubarb Tarts,
TAKE the stalks of rhubarb that grows in a gar-
den, peel them, and cut them into small pieces. Then
do it in every respect the same as a gooseberry tart.
Spinach Tarts.
: SCALD some spinach in boiling water, and then
drain it quite dry. Chop it, and stew it in some but-
ter and cream, with a very little salt, some sugar, some
bits of citron, and a very little orange flower water.
Put it into very fine puff-paste, and let it be baked in
a moderate oven.
Petit Patties,
MAKE a short crust, and roll it thick, take a piece
of veal, and an equal quantity of bacon and beef suet.
Shred them all very fine, season them with pepper and
salt, and a little sweet-herbs. Put them into a stew-
pan, and keep turning about, with a few mushrooms
chopped small, 'for eight or ten minutes. Then fill
your patties, and cover them with crust. Colour
them with the yolk of an egg, and bake them. These
make a very pretty garnish, and give a handsome ap-
pearance to a large dish.
Orange Tarts.
GRATE 'a little of the outside rind of a Seville
OR, FRUGAL HOUSEWIFE,
3.49
a
orange ; squeeze the juice of it into a dish, throw the
peels into water, and change it often for four days.
Then set a saucepan of water on the fire, and when it
boils put in the oranges; but mind to change the
water twice to take out the bitterness. When they
are tender, wipe them well, and beat them in a mor-
a
tar till they are fine. Then take their weight in
double-refined 'loaf sugar, boil it into a syrup, and
scum it very clean. Put in the pulp, and boil all to-
gether till it is clear. Let it stand till cold, then put
it into the tarts, and squeeze in the juice. Bake
them in a quick oven.
Chocolate Tarts.
RASP a quarter of a pound of chocolate, and
stick of cinnamon, and add to them some fresh lemon
peel grated, a little salt, and some sugar. Then take
two spoonfuls of fine flour, and the yolks of six eggs,
well beaien and mixed with some milk. Putall these
into a stewpan, and let them be a little time over the
fire. Then take it off, put in a little lemon-peel cut
small, and let it stand till it is cold. Beat up enough
of the whites of eggs to cover it, and put it into puff-
paste.
When it is baked, sift some sugar over it, and
glaze it with a salamander.
a
SECT.
II.
PUFFS, &c.
Sugar Puffs.
BEAT up the whites of ten eggs till they rise to
a high froth, then put them into a marble mor-
tar, with as much double-refined sugar as will make
it thick. Then rub it well round the mortar, put in a
few caraway seeds, and take a sheet of wafers, and
Jay it on as broad as a sixpence, and as high as you
can. Put them into a moderately heated oven for
350 YOUNG WOMAN'S COMPANION ;
about a quarter of an hour, and they will have a very
white and delicate appearance.
Lemon Puffs.
TAKE a pound of double-refined sugar, bruise it,
and sift it through a fine sieve. Put it into a bowl,
with the juice of two lemons, and mix them together.
Then beat the white of an egg to a very high froth,
put it into your bowl, beat it half an hour, and then
put in three eggs, with two rinds of lemons grated.
Mix it well up, and throw sugar on your papers, drop
on the 'puffs in small drops, and bake them in a
moderately heated oven.
Almond Puffs.
TAKE two ounces of sweet almonds, blanch them,
and beat them very fine with orange-flower water.
Beat up the whites of three eggs to a very high froth,
and then strew in a little sifted
sugar.
Mix
your
almonds with the sugar and eggs, and then add more
sugar till it is as thick as paste. Lay it ip cakes, and
bake them in a slack oven on paper.
Chocolate Puffs.
: BEAT and sift half a pound of double-refined su-
gar, scrape into it an ounce of chocolate very fine,
and mix them together. Beat up the white of an egg
to a very high froth, and strew into it your sugar and
chocolate. Keep beating it till it is as thick as paste;
then sugar your paper, drop them on about the size of
a sixpence, and bake them in a very slow oven.
Curd Puffs.
PUT a little rennet into two quarts of milk, and
when it is broken, put it into a coarse cloth to drain.
Then rub the curd through a hair sieve, and put to it
four ounces of butter, ten ounces of bread, half a mut-
meg, a lemon peel grated, and a spoonful of wine.
Sweeten with sugar to your taste, rub your cups with
butter, and put them into the oven for about half an
hour.
>
a
1
OR, FRUGAL HOUSEWIFÉ.
351
Wafers.
TAKE a spoonful of orange-flower water, two
spoonfuls of flour, two of sugar, and the same of
cream. Beat them well together for half an hour;
then make your wafer tongs hot, and pour a little of
your batter in to cover your irons. Bake them on a
stove-fire, and as they are baking, roll them round a
stick like a spiggot. "When they are cold they will
be very crisp, and are proper to be eat either with jellies
or tea.
CHAP. XXX.
CHEESECAKES AND CUSTARDS.
SECT.
1.
CHEESECAKES.
THE shorter time any cheesecakes are made, before
put into the oven, the better ; but more particu-
larly almond, or lemon cheesecakes, as standing long
will make them grow oily, and give them a disagree-
able appearance. Particular attention must likewise
be paid to the heat of the oven, which must be mode-
rate; for if it is too hot, they will be scorched, and
consequently their beauty spoiled; and, if too slack,
they will look black and heavy.
Common Cheesecakes.
PUT a spoonful of rennet into a quart of new
milk, and set it near the fire. When the milk is
blood-warm, and broken, drain the curd through a
coarse siève. Now and then break the curd gently
with your fingers, and rub into it a quarter of a pound
of butter, the same quantity of sugar, a nutmeg, and
two Naples biscuits grated; the yolks of four eggs,
,
and the white of one, with an ounce of almonds well
4
352
YOUNG WOMAN'S COMPANION;
beaten, with two spoonfuls of rose-water, and the
same of sack. Then clean and wash six ounces of
currants, and put them into the curd. Mix all well
together, fill your patty pans, and send them to a
moderate oven.
Fine Cheesecakes.
PUT a pint of cream into a saucepan over the
fire, and when it is warm, add to it five quarts of milk,
immediately taken from the cow.
Then put to it
some rennet, give it a stir about, and when it is
turned, put the curd into a linen cloth or bag. Let
it drain well away from the whey, but do not squeeze
it too much.-Then put it into a mortar, and pound
it as fine as butter. Put to it half a pound of sweet.
almonds blanched, and half a pound of macaroons,
both beat exceeding fine, but if you have no macaroons,
Naples biscuits will do.--Then add the yolks of
nine eggs well beaten up, a grated nutmeg, two per-
fumed plumbs dissolved in rose or orange flower water,
and half a pound of fine sugar. Mix all well together,
then melt a pound and a quarter of butter, and stir it
well in. Then make a puff-paste in this manner :
Take a pound of fine flour, wet it with cold water,
roll it out, put into it by degrees a pound of fresh
butter, and shake a little flour on each coat as you roll
it. Then proceed to finish your business as before
directed, and send them to the oven. If you dislike
perfumed plumbs, you may omit them, and, for va.
riety, when you make them of macaroons, put in as
much tincture of saffron as will give them a high
colour, but no currants. These may be called saffron
cheesecakes.
Bread Cheesecakes.
SLICE a penny loaf as thin as possible, then pour
on it a pint of boiling cream, and let it stand two
hours. Then take out eight eggs, half a pound of
butter, and a nutmeg grated. Beat them well toge-
ther, and mix them into the cream and bread, with
half a pound of currants well washed and dried, and
OR, FRUGAL HOUSEWIFE.
353
a spoonful of white wine or brandy. Bake them in
patty pans, or raised crust.
Rice Cheesecakes.
BOIL four ounces of rice till it is tender, and then
put it into a sieve to drain. Mix with it four eggs
well beaten up, half a pound of butter, half a pint of
cream, six ounces of sugar, a grated nutmeg, and a
glass of brandy or ratafia water. Beat them all well
together, then put them into raised crusts, and bake
them in a moderate oven.
Almond Cheesecakes.
TAKE four ounces of sweet almonds, blanch them,
and put them into cold water; then beat them in a
marble mortar, or wooden bowl, with some rose-
water. Put to it four ounces of sugar, and the yolks
of four eggs beat fine. Work it in the mortar, or
bowl, till it becomes white and frothy, and then make
a rich puff-paste as follows: Take half a pound of
flour, a quarter of a pound uf butter, rub a little of
the butter into the flour, mix it stiff with a little cold
water, and then roll your paste straight out. Strew
on a little flour, and lay over it in bits, one third of
your butter; throw a little more flour over the butter,
and do the like three different times. Then put the
paste into your tins, fill them, grate sugar over them,
,
and bake them in a gentle oven.
Or you may make Almond Cheesecakes thus :
TAKE four ounces of almonds, blanch them and
beat them with a little orange flower water ; add the
yolks of eight eggs, the rind of a lemon grated, half a
pound of melted butter, and sugar to your taste ; lay
thin puff-paste at the bottom of your tins, and little
slips across. Add about half a dozen of bitter al.
monds.
Lemon Cheesecakes.
BOIL the peelings of two large lemons till they
are tender; then pound them well in a mortar, with
1
12
Yy
$54 YOUNG WOMAN'S COMPANION ;
à quarter of a pound of loaf sugar, the yolks of six
cggs, half a pound of fresh butter, and lay puff-paste
in your patty-pans, fill them half full and bake them.
Orange cheesecakes must be done the same way;
but you must boil the peel in two or three waters
to deprive it of its bitter taste.
Citron Cheesecakes.
BEAT the yolks of four eggs and mix them with
a quart of boiled cream. When it is cold, set it on
the fire, and let it boil till it curds. Blanch some al.
monds, beat them with orange flower water, and put
them into cream, with a few Naples biscuits, and
green citron shred fine. Sweeten it to your taste, and
bake them in cups.
SECT.
11.
CUSTARDS,
IN making of custards, the greatest care must be
taken that your pan be well tinned; and always re-
member to put a spoonful of water into it, to prevent
your ingredients sticking to them.
Plain Custards.
PUT a quart of good cream over a slow fire, with
a little cinnamon, and four ounces of sugar. When it
has boiled, take it off the fire, beat the yolks of eight
eggs,
and put to them a spoonful of orange flower wa-
ter to prevent the cream from cracking. Stir them in
by degrees as your cream cools, put the pan over a very
slow fire, stir it carefully one way till it is almost boil-
ing, and then
pour
Or you may make them in this manner:
TAKE a quart of new milk, sweeten to your
taste, beat up che yolks of eight eggs and the
whites of four. Stir them into the milk, and bake it
it into cups.
OR, FRUGAL HOUSEWIFE.
356
>
in china basons, Or put them into a deep china dish,
and pour boiling water round them, till the water is
better than half way up their sides; but take care the
water does not boil too fast, lest it should get into
your cups, and spoil your custards.
Baked Custards.
BOIL a pint of cream with some mace, and cin-
namon, and when it is cold, take four yolks and two
whites of eggs, a little rose and orange flower water
and sack, and nutmeg and sugar to your palate. Mix
them well together, and bake it in cups.
Rice Custards.
PUT a blade of mace and a quartered nutmeg into
a quart of cream ; boil it, then strain it, and add to it
I
some whole rice boiled, and a little brandy. Sweeten
it to your palate, stir it over the fire till it thickens,
and serve it up in cups, or a dish. It may be used
either hot or cold.
Almond Custards.
TAKE a quarter of a pound of almonds, blanch
and beat them very fine, and then put them into a pint
of cream, with two spoonfuls of rose water. Sweeten
it to your palate, beat up the yolks of four eggs very
fine, and put it in. Stir all together one way over the
fire till it is thick, and then pour it into cups.
Lemon Custards.
TAKE half a pound of double-sefined sugar, the
juice of two lemons, the rind of one pared very thin,
the inner-rind of one boiled tender and rubbed through
a sieve, and a pint of white wine. Let them boil for
some time, then take out the peel and a little of the
liquour, and set it to cool. Pour the rest into the dish
you intend for it, beat four yolks and two whites of
eggs, and mix them with your cool liquor. Strain
them into your dish, stir them well up together, and
set them on a slow fire in boiling water. When it is
enough, grate the rind of a lemon on the top, and
356 YOUNG WOMAN'S COMPANION ;
brown it over with a hot salamander. This
may
be
eaten either hot or cold.
Orange Custards.
BOIL very tender the rind of half a Seville orange,
a
and then beat it in a mortar till it is very fine. Put to
it a spoonful of the best brandy, the juice of a Seville
orange, four ounces of loaf sugar, and the yolks of
four eggs. Beat them all well together for ten mi-
nutes, and then pour in by degrees a pint of boiling
cream. Keep. beating them till they are cold, then
put them into custard cups, and set them in a dish of
hot water. Let them stand till they are set, then take
them out, and stick preserved orange on the top.
These, like the former, may be served up either hot
or cold.
Beest Custard.
SET a pint of beest over the fire, with a little cin-
namon, and three bay-leaves, and let it be boiling hot.
Then take it off, and have ready mixed a spoonful of
flour, and the same of thick cream., Pour the hot
beest upon it by degrees, mix it well together, and
sweeten it to your taste. You may bake it either in
crusts or cups:
CHAP. XXXI.
1
CAKES, BISCUITS, 8c.
ONE very material matter to be attended to in
making these articles is, that all your ingredi-
ents are ready at the time you are going to make them,
and that you do not leave them till your business is
done ; but be particularly observant with respect to
the eggs when beaten up, which if left at any time,
must be again beaten, and by that means your cake
will not be so light as it otherwise would and ought
to be. If you use butter to your cakes, be careful in
-
OR, FRUGAL HOUSEWIFE.
357
beating it to a fine cream before you mix the
sugar
with it. Cakes made with rice, seeds, or plumbs, are
best baked with wooden garths, as thereby the heat
will penetrate into the middle, which will not be the
case if baked in pots or tins. . The heat of the oven
must be proportioned to the size of the cake.
A good Common Cake.
TAKE six ounces of ground rice, and the same
quantity of four, the yolks and whites of nine eggs,
half a pound of lump sugar, pounded and sifted, and
half an ounce of caraway-seeds. Mix these well to-
gether, and bake it an hour in a quick oven.
A rich Seed Cake.
TAKE a pound of flour well dried, a pound of
butter, a pound of loaf sugar, beat and sifted, eight
eggs, two ounces of caraway seeds, one nutmeg grated,
and its weight in cinnamon. First beat your batter
"
to a cream, then put in your sugar; beat the 'white's
of your eggs by themselves, and mix them with your
butrer and sugar, and then beat up the yolks and mix
,
with the whites. Beat in your flour, spices, and seed,
a little before you send it away. Bake it two hours
in a quick oven,
A Pound Cake.
BEAT a pound of butter in an earthen pan till it
is like a fine thick cream; then beat up the yolks of
twelve eggs with half the whites, and mix them with
the butter, with a pound of sugar, and a few cara-
ways.
Work the whole well together, either with
your hand or a wooden spoon. Put it into a buttered
pan, and bake it for one hour in a quick oven.
Plumb Cake.
TO a pound and a half of fine flour well dried, put
the same quantity of butter, three quarters of a pound
of currants, washed and picked; stone and slice half
a pound of raisins ; take eighteen ounces of
and sifted, and fourteen eggs, leaving out half the
ܪ
sugar beat
S98
YOUNG WOMAN'S COMPANION;
whites. Shred the peel of a large lemon very fine,
three ounces of candied orange, the same of lemon, a
tea-spoonful of beaten mace, half a nutmeg grated, a
tea-cupful of brandy or white wine, and four spoonfuls
of orange flower water. First work the butter with
your hand to a cream, then beat your sugar well in,
whisk your eggs for half an hour, then mix them with
your sugar and butter, and put in your flour and spices.
The whole will take an hour and a half beating.
When your oven is ready, mix in lightly your brandy,
fruit, and sweetmeats, then put it into your hoop, and
bake it two hours and a half.
Cream Cakes.
BEAT the whites of nine eggs to a stiff froth, stir
it gently with a spoon lest the froth should fall, and to
every white of an egg grate the rinds of two lemons.
Shake in gently a spoonful of double-refined sugar
a
pred fine, lay a wet sheet of paper on a tin, and with
a spoon drop the froth in little lumps on it, at small
distances from each other. Sift a good quantity of
sugar over them, set them in the oven after the bread
is out, and close up the mouth of it, which will oc-
casion the froth to rise. As soon as they are coloured
they will be sufficiently baked; then take them out,
and put two bottoms together; lay them on a sieve,
and set them to dry in a cool oven.
Bride Cake.
TAKE four pounds of fine flour well dried, four
pounds of fresh butter, and two pounds of loaf sugar.
Pound and sift fine a quarter of an ounce of mace,
the same of nutmeg, and to every pound of four put
eight eggs well beat up. Wash four pounds of cur-
rants, pick them well, and dry them before the fire.
Blanch a pound of sweet almonds, and cut them
lengthways very thin ; take a pound of citron, a pound
of candied orange, the same of candied lemon, and
half a pint of brandy. First work the butter to a
cream with your hand, then beat in your sugar a
OR, PRUGAL HOUSEWIFE,
859
quarter of an hour, and work up the whites of your
eggs to a very strong froth. Mix them with your su- .
gar and butter, beat your yolks half an hour at least,
and mix them with the other ingredients. Then put
in your flour, mace and nutmeg, and keep beating it
well till the oven is ready. Put in your brandy, and
beat lightly in your currants and almonds. . Tie three
sheets of paper round the bottom of your hoop, to
keep it from running out, and rub it well with butter.
Then put in your cake and place your sweetmeats in
three layers, with some cake between every layer.
As soon as it is risen and coloured, cover it with
paper,
and send it to a moderate oven. Three hours will
bake it,
Rice Cakes.
BEAT the yolks of fifteen 'eggs for near half an
hour with a whisk; then put to them ten ounces of
loaf sugar sifted fine, and mix them well together.
Then put in half a pound of ground rice, a little
a
orange water or brandy, and the rinds of two lemons
grated. Then put in the whites of seven eggs well
beaten, and stir the whole together for a quarter of an
hour. Put them in a hoop, and set it in a quick aven
for half an hour, and it will be properly done.
Gingerbreud Cakes.
TAKE three pounds of flour, a pound of sugar,
the same quantity of butter rolled in very fine, two
ounces of beaten ginger, and a large nutmeg grated.
Then take a pound of treacle, a quarter of a pint of
cream, and make them warm together. Work up
the bread stiff, roll it out, and make it up into thin
cakes. Cut them up with a tea cup or small glass, or
roll them round like nuts, and bake them in a slack
oven on tin plates.
Bath Cakes.
TAKE a pound of butter, and rub it into an equat
weight of four, with a spoonful of good barm. Warm
some cream, and make it into a light pastei Set it go
360
YOUNG WOMAN'S COMPANION;
a
1
the fire to rise, and wben you make them up, take
four ounces of caraway comfits, work part of them in,
and strew the rest on the top. Make them in round
cakes, about the size of a French roll. Bake them on
sheet tins, and they will eat well hot either at break-
fast or tea in the afternoon.
Shrewsbury Cakes.
BEAT half a pound of butter to a fine cream, and
put in the same weight of flour, one egg, six ounces
of beaten and sifted loaf sugar, and half an ounce of
caraway seeds. Mix them with a paste, roll them
thin, and cut them round with a small glass, or little
tins'; prick them, lay them on sheets of tin ; and bake
them in a slow eveil.
Saffron Cakes.
TAKE a quartern of fine flour, a pound and a half
a
of butter, three ounces of caraway seeds, six eggs
well beaten, a quarter of an ounce of cloves and mace
fine beaten together, a little cinnamon pounded, a
pound of sugar, a little rose-water and saffron, a pint
and a half of yeast, and a quart of milk. Mix all
together lightly in the following manner: first boil
your milk and butter, then skim off the butter, and
mix it with your flour, and a little of the milk. Stir
the
yeast into the rest, and strain it. Mixt it with the
flour, put in your seeds and spice, rose-water, tincture
of saffron, sugar, and eggs. Beat all well up, and
bake it in a hoop or pan well buttered. Send it to a
quick oven, and an hour and a half will do it.
Prussian Cakes.
TAKE half a pound of dried flour, a pound of
beaten and sifted sugar, the yolks and whites of seven
eggs beaten separately, the juice of a lemon, the peels
of two finely grated, and half a pound of almonds
beat fine with rose-water. When you have beat the
whites of the eggs to a froth, put in the yolks, and
every thing else, except the flour, and beat them well
together. Shake in the flour just before you set it in
.
OR, FRUGAL HOUSEWIFE.
361
.
а
the oven, and be particularly careful to beat the
whites and yolks separately, otherwise your cakes will
be heavy and very unpleasant.
Queen Cakes.
TAKE a pound of sugar, and beat and sift it; a
pound of well dried flour, a pound of butter, eight
eggs, and half a pound of currants washed and picked;
grate a nutmeg, and the same quantity of mace and
cinnamon. Work your butter to cream, and put in
your sugar; beat the whites of your eggs near half
an hour, and mix them with your sugar and butter.
Then beat your yolks near half an hour, and put them
to your butter. Beat the whole well together, and
when it is ready for the oven, put in your flour, spices,
and currants. Sift a little sugar over them, and bake
them in tins.
Almond Cakes.
TAKE two ounces of bitter, and one pound of
sweet almonds, blanched and beat, with a little rose
or orange flower water, and the white of one egg ;
half a pound of sifted loaf sugar, eight yolks and
three whites of eggs, the juice of half a lemon and the
rind grated.
Mix the whole well together, and either
bake it in one large pan, or several small ones.
Little Plumb Cakes..
TAKE half a pound of sugar finely powdered,
two pounds of flour well dried, four yolks and two
whites of eggs, half a pound of butter washed with
rose water, six spoonfuls of cream warmed, and a
pound and a half of currants unwashed, but picked
and rubbed very clean in a cloth. Mix all well to-
gether, then make them up into cakes, bake them in
a hot oven, and let them stand' half an hoyr till they',
are coloured on both sides. Then take down the oven
lid, and let them stand to soak.. You must rub the
butter well into the flour, then the eggs and cream,
,
and then the currants.
1
a
12
Zz
362
YOUNG WOMAN'S COMPANION;
.
1
Lol in Ratafia Cakęs.:
FIRST blanch, and then beat half a' pound of sweet
almonds, and the same quantity of bitter almonds, in
fine orange, rose, or 'ratafia water, to keep the al-
monds from oiling. Take a pound of fine sugar
pounded and sifted, and mix it with your almonds.
Have ready the whites of four eggs well beaten, and
mix them lightly with the almonds and sugar. Put it
into a preserving: pan and set it over a moderatę fire,
: ,
Keep stirring it one way until it is pretty hot, and
when a little cool, form it into small rolls, and cut it
into thin cakes. Dip your hands into flour, and shake
them on them; give each a light tap with your finger,
and put them on sugar papers. Sift a little sugar on
them before you put them into the oven, which must
be quite slack.
Apricot Cakes.
TAKE a pound of ripe apricots, scald and peel them,
and, as soon as you find the skin will come off, take
out the stones. Beat the fruit in a mortar'to a pulpi
then boil half a pound of double-refined sugar, with a
spoonful of water, 'skim it well, and put it to the pulp
of
your apricots.' Let it simmer a quarter of an hour
over a slow fire, and keep stirring it all the time. Then
pour it into shallow flint glasses, turn them out upon
glass plates, put them into a stove, and turn them once
a day till they are dry.
3. Orange Cakes.
QUARTER what quantity you please of Seville
oranges that have very good rinds, and boil them in
two or three waters until they are tender, and the bit-
terness gone off. Skirn them, and then lay them on
arclean napkin to dry. Take all the skins and seeds
out of the pulp with a knife, shred the peels fine, put
them to the pulp, weigh them, and put rather more
tban their weight of fine sugar into a pan, with just as
much water as will dissolve is Boil it till it becomes a
perfect sugar, and tlkon, by degrees, put in your orange
1
CARVING.
Plate 2

a
a
a
1
BOILD FOWL
PARTRIDGE
1
Neck
Bone
ROAST FOWL

d
Wing
Leg
PIDGEON
PIDGEON

NO 1
N: 2
/
OR, FRUGAL HOUSEWIFE.
363
peels and pulp. Stir them well before you set them
on the fire; boil it very gently till it looks clear and
thick, and then put them into flat-bottomed glasses.
Set them in a stove, and keep them in a constant and
moderate heat, and when they are candied on the
top, turn them out upon glasses.
Lemon Cakes...
TAKE the whites of ten eggs, put to them three
spoonfuls of rose or orange flower water, and beat
them an hour with a whisk. Then put in a pound of
beaten and sifted sugar, and grate into it the rind of
a lemon. When it is well mixed put in the juice of
half a lemon, and the yolks of ten eggs beath smooth.'
Just before you put it into the oven, stir in three quar-
ters of a pound of butter ;. butter your pan, put it into
a moderate oven, an hour will bake it.
Currant Cakes.
DRY well before a fire a pound and a half of fine
flour, take a pound of butter, half a pound of fine
loaf sugar well beaten and sifted, four yolks of eggs,
four spoonfuls of rose water, the same of sack, a little
mace, and a nutmeg grated. Beat the eggs well, and
put them to the rose water and sạck, Then put to it
the
sugar
and butter. Work them all together, and
then strew in the currants and flour, having taken care
to have them ready warmed for mixing. You may
make six or eight cakes of them ; but mind to bake
them of a fine brown, and pretty crisp.
Whigs.
PUT half a pint of warm milk to three quarters of
a pound of fine flour, and mix in it two spoonfuls of
light barm. Cover it up, and set it before ihe fire an
hour, in order to make it rise. Work into the paste
four ounces of sugar, and the same quantity of butter.
,
Make it into cakes or whigs, with as little flour as
possible, and a few seeds, and bake them in a quick,
a
oven.
4
364
YOUNG WOMAN'S COMPANION;
Common Biscuits.
BEAT eight oggs well up together, and mix with
them a pound of sifted sugar with the rind of a lemon
grated. Whisk it about till it looks light, and then
put in a pound of flour, with a little rose-water. Su-
gar them over, and bake them in tins, or on papers.
Sponge Biscuits.
BEAT the yolks of twelve eggs for half an hour ;
then put in a pound and a half of sugar beat and sifted,
and whisk it till you see it rise in bubbles. Then beat
the whites to a strong froth, and whisk them well with
your sugar and yolks. Work in fourteen ounces of
flour, with the rinds of two lemons grated. Bake
them in tin moulds buttered, and in a quick oven.
They will take about half an hour baking; but before
you put them into the oven, remember to sift pounded
sugar over them.
Spanish Biscuits.
TAKE the yolks of eight eggs, beat them half an
hour, and then put to them eight spoonfuls of sifted
sugar. Then beat the whites to strong froth, and
.
work them well with the yolks and sugar. Put in
four spoonfuls of flour, and a little lemon peel cut fine,
Mix all well together, and bake them on paper.
Drop Biscuits.
BEAT up the whites of six eggs, and the yolks of
ten, with a spoonful of rose-water, and then put in
ten ounces of beaten and sifted loaf sugar. Whisk
them well for half an hour, and then add an ounce of
caraway-seeds crushed a little, and six ounces of
flour. Mix the whole well together, drop them on
.
papers, and bake them in a moderately heated oven.
Lemon Biscuits.
TAKE the yolks of ten eggs and the whites of five,
and beat them well together, with four spoonfuls of
orange flower water, till they froth up. Then put in
a pound of loaf sugar sifted, beat in one way for half
a
OR, FRUGAL HOUSEWIFE.
365
+
an hour or more, put in half a pound of flour, with the
raspings of two lemons, and the pulp of a small one.
Butter your tin, and bake it in a quick oyen ; but do
not stop up the mouth at first, for fear it should
scorch. Dust it with sugar before you put it into the
oven.
Macaroons.
BLANCH and beat fine a pound of sweet almonds,
and put to them a pound of sugar and a little rose-
water, to keep them from oiling. Then beat the
whites of seven eggs to a froth, put them in, and work
the whole well together. Drop them on wafer pa-
per, grate sugar over them, and put them into the
oven,
and pour
Green Caps.
HAVİNG gathered as many codlings as you want,
just before they are ripe, green them in the same man.
ner as for preserving. Then rub them over with a
little oiled butter, grate double-refined sugar over
them, and set them in the oven till they look bright,
and sparkle like frost. Then take them out, and put
them into a china dish. Make a very fine custard,
it round them. Stick single flowers in every
apple, and serve them up.
Black Caps.
TAKE out the cores, and cut into halves twelve
large apples. Place them on a tin patty-pan as close
as they can lie, with the flat side downwards. Squeeze,
a lemon into two spoonfuls of orange-flower water,
and pour it over them. Shred some lemon peel fine,
and throw over them, and grate fine sugar over all
Set them in a quick oven, and half an hour will do
them. When you send them to table, strew fine
sugar all over the dish.
Snow Balls.
PARE and take out the cores of five large baking
apples, and fill the holes with orange or quince mar-
366
YOUNG WOMAN'S COMPANION;
malade." Then make some good hot paste, roll your
apples in it, and make your crust of an equal thick-
ness
Put them into a tin dripping-pan, bake them in
a moderate oven, and when you take them out, make
icing for them, directions for which, you will find at
the close of the second section in the 8th chapter.
Let your icing be about a quarter of an inch thick,
and set them at a good distance from the fire till they
are hardened; but take care you do not let them
brown. Put one in the middle of a dish, and the
others round it.
+
CHAP. XXXII.
.
+
THE ART OF CARVING.
OTHING can be more disagreeable to a person
N°
who is placed at the head of a table, and whose
business it is to pay the necessary honours to guests in-
vited, than to be defective in not being properly, able
to carve the different articles provided. From the
want of knowledge in this particular, it must naturally
become no less painful to the person who undertakes
the task, than uncomfortable to those who are wait-
ing for the compliment of being served. Abilities
and dexterity in this art are striking qualifications in
the eyes of every company, and are material instru-
ments of forming the necessary and polite graces of
the table.
The instructions here laid down by words, are ma-
terially enlivened by the representations of the respec-
tive articles described, so that the young and inexpe-
rienced may, by proper attention to the description,
and reference to the plates, , soon make themselves
proficients in this useful and polite art.
We shall commence the subject with describing
the method of carving
A Roast Fowl.- See Plate II.
IN this plate the fowl is placed in the centre, and
OR, FRIGAL HOUSEWIFE,
367
9
a
1
is represented as lying on its side, with one of the legs,
wings and neck-bone, taken off. Whether the fowl is
roasted or boiled, it must be cut up in the same man-
ner. A roasted fowl is sent to table nearly in the same
manner as a pheasant, excepting, that the pheasant
a
bas the head tucked under one of the wings, whereas
the fowl has the head cut off before it is dressed:
In a boiled fowl. (which is represented in the same
plate) the legs are bent inwards, and tucked into the
belly, but, previous to its being sent to table, the
skewers are withdrawn. The most convenient me.
thod of cutting up a fowl is, to lay it on your plate,
and, as you separate the joints, in the lines a, b, d,
put them into the dish: 9
The degs, wings, and merry-thought being removed,
the next thing is to cut off the neck bones. This is
done by putting in the knife at g, and passing it under
the long broad part of the bone in the line gib, then
lifting it up, and breaking off the end of the shorter
part of the bone, which cleaves to the breast-bone,
All the parts being thus separated from the carcase,
divide the breast from the back, by cutting through the
tender ribs on each side, from the neck quite down to
the vent or tail. Then lay the back upwards on your
plate, fix your fork under the rump, and laying the
edge of your knife in the line b, é, c, and pressing it
down, lift up the tail of the lower part of the back, and
it will readily divide with the help of your knife in
the line b, e, c. In the next place, lay the lower part
of the back upwards in your plate, with the rump
from you, and cut off the side-bones, (or sidesmen,
as they are generally called) by forcing the knife
through the rump-bone, in the line e f, when your
towl will be completely cut up.
Boiled Fowl-See Plate II.
.
WE have before observed, that a boiled fowl is cut:
up in the same manner as one roasted. In the repre-
sentation of this the fowl is complete, whereas in that
>
1
368 YOUNG WOMAN'S COMPANION;
a
>
part of the other it is in part dissected. These parts,
which are generally considered as the most prime are
the wings, breast, and merry-thought, and next to
these, the neck-bones and sidesmen. The legs of boiled
fowls are more tender than those that are roasted; buť
every part of a chicken is good and juicy. As the thigh
bones of a chicker are very tender, and easily broken
with the teeth, the gristles and marrow render them
very delicate. In the boiled fowl the leg should be
separated from the drum-stick, at the joint, which is
easily done, if the knife is introduced in the hollow,
and the thigh-bone turned back from the leg-bone.
Partridge.-See Plate II.
THE partridge is here represented asjust taken from
the spit; but before it is served up, the skewers must
be withdrawn. It is cut in the same manner as a
fowl, The wings must be taken off in the lines, a, b,
and the merry-thought in the line c, d. The prime
parts of a partridge are, the wings, breast, and merry-
thought. The wing is considered as the best, and
the tip of it reckoned the most delicate morsel of the
whole.
Pigeons. - See Plate II.
HERE are the representations of two, the one with
the back uppermost, and the other with the breast.
That with the back uppermost is marked No. 1, and
that with the breast, No. 2. Pigeons are sometimes
cut up in the same manner as chickens. But as the
lower part, with the thigh, is in general most prefer-
red, and as, from its small size, half a one is not too
much for most appetites, they are seldom carved now
otherwise than by fixing the fork at the point a, en-
tering the knife just before it, and dividing the pigeon
into two, cutting away in the lines a, b, and a, c,
No. I, at the same time bringing the knife out at the
back, in the direction a, b, and a, c, No. 2.
1:"Course
Fish Kemeine
Zinnſparent Soup
Pigeons
Comport
Erica feed
Chickens
Married
Lambs
Ears
Teroed
Cods
Spunes libre
Liale
Turkey
Pork Gryhens
Fricouie Veal
French

Kidney
Beans
Brocoli
& c
Mock Turtle
Smalllam
Hoild Turkey
Sanad
Botled
Peas
Houfe Lamb
Sheeps Runner
Kidnies ink
ala-Roval
Sweet Breads
Larded
Oyſters
Our
Pullets
Beef
Ollives
Florending
of
Rabbits
Tucks
Ma T ,
Hare Soup
-
Remere Haunch of Venisen
1
نمودار ہو گا اور ہم
course.
Pheaſant s
Snowballs
Moon Shine
Crowfisa
No Suvory
Jelly
Pickla
Smelts!
Manba
Veal

Globes of
WIN
Fish Pond
Gold Web
with Moltos
In then
Mince Pies
Stewcz
Cardoons
Plompadora
Cream,

Roaft Woodcocks
Transparent
Trudnocerend
with u Silver
Tleb
Crverunt with
Hott Pippins
D
Snipes
lin
Sávoru
Jelly
with Ayparagus
Pea Chick
1
Macarond
Stewd
Mushroom
Fiftocha
Cream
Floating
Island
Collara
Pig
Poated
Zempre
prosthypoy
Burnt Crean
Realted Haro
1
1
CARVING
Plate 1

7
A HARE
d
A GOOSE

A QUARTER • LAMB

A PIG

OR, FRUGAL HOUSEWIFE.
369
A Goose.See Plate I.
LET the neck-end lay before you, and begin by
cutting two or three long slices, on each side of the
breast, in the lines a, b, quite to the bone. Cut these
slices from the bone, then take off the leg, turning the
goose upon one side, putting the fork through the
small end of the leg bone, and pressing it close to the
body, which when the knife has entered at d, will ea-
sily raise the joint. Then pass the knife under the
deg in the direction d, e. If the leg hangs to the car-
case at the joint e, turn it back.with the fork, and, if
the goose is young, it will easily separate. Having
removed the leg, proceed to take off the wing, by
passing the fork through the small end of the pinion,
pressing it close to the body, and entering the knife at
the notch c, and passing it under the wing in the di-
rection c, d, This is a very nice thing to hit, and can
only be acquired by practice. When you have taken
off the leg and wing on one side, do the same on the
other. Then cut off the apron in the line f, e.g, hav-
ing done which take off the merry thought in the line
i, h. All the other parts are to be... taken off in the
same manner as directed for the fowl. A goose is
seldom quite dissected; unless the company
"
is
very
large, in which case the above method must be
pursued.
The parts of a goose most esteemed are, the slices
from the breast; the fleshy part of the wing, which may
be divided from the pinion; the thigh-bone (or drum-
stick as it is called) the pinion, and the side bones.
: If sage and onion are put into the body of the goose
:
(which is by most approved of), when you have cut off
dhe limbs, draw it out with a spoon at the place from
whence the apron is taken, and mix it with the gravy,
which should first be poured boiling hot into the body.
of the goose. Some people are particularly fond of
the rump, which after being nicked with a knife, is
peppered and salted, and then broiled till it is of a nice
light brown ; and this is distinguished by the epithet
19
SA
370
YOUNG WOMAN'S COMPANION ;
9
a devil. The same is likewise done by the ramp of a
turkey
A Hare. - See Plate I.
THERE are two ways of cutting up a hare, but
the best and readiest way is, to put the point of the
knife under the shoulder at g, and cut through all the
way down the rump, on one side of the back-bone,
in the lines, h. When you have done this, cut it in
the same manner on the other side, at an equal dis-
tance from the back-bone, by which means the body
will be nearly divided into three. You may now cut
the back through the spine or back-bone, into several
small pieces, more or less, in the lines i, k. The back
is by far the tenderest part, fullest of gravy, and es-
teemed the most delicate. When you help a person
to a part of the back, you must give with it a spoonful
of pudding, with which the belly is stuffed, below the
letters k, and which may now be easily got at. Having
separated the legs from the back-bone, they are easily
cut from the belly. The flesh of the leg is next in
estimation to the back ; but the meat is closer, firmer,
and less juicy. The shoulders must be cut off in the
circular dotted line e, f, g. In a large hare a whole
leg is too much to be given to any person at one time,
it should therefore be divided. The best part of the
leg is the fleshy part of the thigh at h, which should
be cut off. Some people are fond of the head, brains,
and bloody part of the neck. But before you begin
to dissect the head, cut off the ears at the roots, as
many people are fond of them when they are roasted
crisp. The head must then be divided in this manner :
put it on a clean pewter plate, so as to have it under
hand, and turning the nose towards you hold it steady
with your fork, so that it may not slip from under the
knife. You must then put the point of the knife into
the skull between the ears, and by forcing it down, as
soon as it has made its way, the head may be easily di,
.
vided into two, by forcing the knife, with some degree
of strength, quite down through the nose fo.a.
The method of cutting up a hare as here laid down
>
OR, FRIGAL HOUSEWIFE.
371
can only be effected when the hare is young. If it is
an old one, the best method is, to put your knife pretty
close to the back bone, and cut off the leg; but, as
the hip-bone will be in your way, turn the back of
the hare towards you, and endeavour to hit the joint
between the hip and the high bone. When you have
separated one, cut off the other; and then cut a long
narrow slice or two on each side of the back-bone, in
the direction g, h. Then divide the back-bone into
two, three, or more parts, passing your knite between
the several joints of the back, all which, by a little
attention and patience, may be readily effected.
A Fore Quarter of Lamb.-See Plate I.
This joint is always soasted, and when it comes to
table, before you can help any one, you must separate
the shoulder from the breast and ribs (or what is by.
some called the coast) by passing the knife under, in
the direction c,g, d, e. The shoulder being then taken
off, the juice of a lemon, or Seville orange, should be
squeezed upon the part it was taken from, a little salt
added, and the shoulder replaced. The gristly part
must then be separated from the ribs in the line f, g,
and then all the preparatory business to serving will
be done. The ribs are generally most esteemed, and
one, two, or more, may be easily separated from the
rest, in the line a, b; but, to those who prefer the
gristly part, a piece or two may be cut off in the lines
h, i, &c. If you should have a fore quarter of
grass-
lamb, that runs large, the shoulder when cut off, must
be put into another dish, and carved in the same
manner as a shoulder of mutton.
A Pig.- See Plate I.
A PIG is seldom sent whole to table, but usually
cut up by the cook, who takes off the head, splits the
body down the back, and garnishes the dish with the
chops and ears.
Before you help any one at table, first separate the
shoulders from the carcase, and then the legs accord-
ing to the direction given by the dotted line c, d, e,
372 YOUNG WOMAN'S COMPANION;
a
The most delicate part of a pig is about the neck,
which may be cut off in the line f, g. The next best
parts are the ribs, which may be divided in the line
0,6, &c. and the others are pieces cut from the legg
and shoulders. Indeed, the bones of a pig are little
else than gristle, so that it may be cut in any part
without the least difficulty. It produces such a variety
of delicate bits, that the fancies of mosť may be readily
gratified.
Shoulder of Mutton.-Plate III.
THIS is a very fine joint, and by many preferred to
the leg, it being very full of gravý, if properly roasted,
and producing many nice bits. The figure repre-
.
sents it as laid in the dish with the back uppermost,
When it is first cut, it should be in the hollow part of
it, in the direction a, b, and the knife should be passed
deep to the bone. The gravy will then run fast into
the dish, the part will immediately open, and many
fine slices will be readily cut from it. The prime part
of the fat lies on the outer-edge, and is to be cut out in
thin slices in the direction e; f. If many are at table,
and the hollow part cut in the line a, b, is eaten, some
very good and delicate slices may be cut out on each
side the ridge of the blade-bone, in the direction c, d.
The line between these two dotted lines, is that in the
direction of which the edge, or ridge of the blade-
bonei lies, and cannot be cut across.
A Saddle of Mutton.—Plate III.
THIS is by some called a chine of mutton, and con-
sists of the two loins together, the back-bone running
down the middle to the tail. When you carve it you
must cut a long slice in either of the fleshy parts, on
the sides of the back bone, in the direction , b.
There is seldom any great length of tail left on, but if
it is sent up with the tail, many will be fond of it, and
it may be easily divided into several pieces, by cutting
between the joints of the tail, which are about an inch
apart.
>
!
Caminy
P13.
d
A SHOULDER
MUTTON.

A LEG
op
MUT TON:
?

Il
20
A SADDLE , MUTTON.
{
1
CARVING
Plate 4

A MACKAREL
A COD'S HEAD

A PIECE of BOILEDSALMON

1
HALF a CALF'S HEAD
OR, FRUGAL HOUSEWIFE.
378
A Cod's Head-Plate IV.
FISH in general requires very little carving, the
fleshy parts being those principally esteemed. A cod's
head and shoulders, when in season, and properly
boiled, is a very genteel and handsome dish. When'
cut, it should be done with a spoon fish-trowel, and
the parts about the back-bone, on the shoulders, are
the most firm and best. Take off a piece quite down
to the bone, in the direction a, b, c, d, putting in the
spoon at a, c, and with each slice of fish give a piece
of the round, which lies underneath the back-bone and
lines it, the meat of which is thin and a little darker
coloured than the body of the fish itself; this may
be
got, by passing a knife or spoon underneath, in the
direction d, f. About the head are many delicate
parts, some fine kernels, and a great deal of the jelly
kind. The jelly part lies about the jaw-bones, and
the firm parts within the head. Some are fond of the
palate, and others the tongue, which likewise may be
got, by putting a spoon into the mouth, in the direc-
tion of the line é.
A Piece of boiled Salmon. -Plate IV.
THE fattest and richest part of salmon is the belly;
it is therefore customary to give to those who like both
a thin slice of each; the one cut out of the belly in the
direction c, d, the other out of the back in the line
a, b. Most people who are fond of salmon generally
like the skin, so that the slices must be cut thin with
the skin on.
A Mackerel.-Plate IV.
SLIT the fish all along the back in the line d, e, b,
and take off the whole side, as far as the line b, c, not
too near the head, as the meat above the gills is gene-
rally black and ill flavoured. The roe of a male fish
is soft, but that of the female is hard, and full of small
eggs.
A Half Calf's Head.-Plate IV.
IN carving this, begin by cutting the flesh quite
>
9
374
YOUNG WOMAN'S COMPANION;
along the cheek-bone, in the direction c, b, from
whence several handsome slices may be taken. In the
fleshy part, at the end of the jaw-bone, lies part of the
throat sweet-bread, which may be cut into, in the line
c, d, and which is esteemed the best part in the head.
Many like the eye, which is to be cut from its socket
a, by forcing the point of the knife down to the bottom
of one edge of the socket, and cutting quite round,
keeping the point of the knife slanting towards the
middle, so as to separate the meat from the bone.
The palate is also reckoned by some very delicate : it
Jays on the under-side of the roof of the mouth, is a
wrinkled, white, thick skin, and may be easily sepa-
rated from the bone by a knife, by raising the head
with
your
left hand. There is also some nice tender
bits on the under side, covering the under jaw, and
some delicate gristly fat to be pared off about the ear,
g. In the upper jaw is the large tooth behind, which
having several cells, and being full of jelly, is called
the sweet tooth; but its delicacy is more in the name
than any thing else. When you serve any person with
a slice of the head, you must enquire whether they
chuse to have any of the tongue and brains, which are
generally served up in a separate dish. A slice from
the thick part of the tongue, near the root, is the best.
Leg of Mutton.-Plate III.
A LEG of wether-mutton, which is by far the best
flavoured, may be readily know by the kernel, or little
round jump of fat, just above the letters a, e. This
joint, whether boiled or roasted, is carved in the same
manner. The person who does this business should
turn the joint towards him as it here lies, the shank
to the left hand; then holding it steady with his fork,
he should cut it deep on the fleshy part, in the hollow
of the thigh, quite to the bone, in the direction a, b.
Then will he cut it right through the kernel of fat called
the pope's eye, of which many are particularly fond.
The most juicy parts of the leg are in the thick part of
it, from the line a, b, upwards, towards e; but many
OR, FRUGAL HOUSEWIFE.
375
prefer the drier part, about the shank or knuckle,
which some call the venison part from its earing so
short; but this is certainly the coarsest part of the
joint. The fat lies chiefly on the ridges e, e, and is to
be cut in the direction e, f. In order to cut out what
is by some called the cramp bone, and by others the
gentleman's bone, you must take hold of the shank-
bone with your left hand, and cutting down to the
thigh-bone at the point d, then passing the knife under
the cramp-bone, in the direction d, c, it may easily
be cut out.
61
H
.
1,0
JI
27
( 376 )
THE
HOUSEKEEPER'S CALENDAR,
OR A
List of the various seasonable Articles for the different
Months in the Year.
JANUARY
-
Meat.-Beef, mutton, house-lamb, veal, and pork.
Poultry--Pheasant, partridge, hares, rabbits, wood-
cocks, snipes, turkeys, capons, pullets, fowls, chickens,
tame pigeons.
Fish.-Carp, tench, perch, lampreys, eels, craw-
fish, cod, soles, flounders, plaice, turbot, thornback,
skate, sturgeon, smelts, whitings, lobsters, crabs,
prawns, oysters.
Vegetables, &c.-Cabbage, savoys, coleworts,
sprouis, brocoli, purple and white, spinnage, lettuces,
cresses, mustard, rape, radish turnips, tarragon, sage,
, ,
parsnips, carrots, turnips, potatoes, scorzonera, skirrits,
cardoons, beets, parsley, sorrel, chervil, celery, endive,
mint, cucumbers in hot houses, thyme, savoury, pot-
marjoram, hyssop, salsifie.
Jerusalem artichokes, asparagus, mushrooms.
Fruit.-Apples, pears, nuts, almonds, services,
medlars, grapes.
FEBRUARY.
Meat.-Beef, house-lamb, mutton, veal, pork.
Poultry, &c.—Turkeys, capons, pullets, fowls,
chickens, pigeons, pheasants, partridges, woodcocks,
snipes, hares, tame rabbits.
2
OR, FRUGAL HOUSEWIFE.
377
Fish.--Cod, soles, sturgeon, flounders, plaice, tor-
bot, thornback, skate, whitings, smelts, lobsters, crabs,
oysters, prawns, tench, perch, carp, eels, lampreys,
craw-fish.
Vegetables, 8c.Cabbage, savoys, coleworts,
sprouts, brocoli, purple and white, mustard, rape,
radishes, turnips, tarragon, mint, asparagus, kidney
beans, carrots, parsnips, potatoes, cardoons, beets,
parsley, chervil, endive, sorrel, celery, chard beets,
lettuces, cresses, burnet, tansey, thyme, savory, mar-
joram.
Also may be had, forced radishes, cucumbers,
onions, leeks, shalots, garlick, rocombole, salsifie, skir-
ret, scorzoneri, Jerusalem artichokes.
Fruit.-Pears, apples, grapes.
MARCH.
Meat.-Beef, pork, mutton, veal, house-lamb.
Poultry, 8c-Turkeys, pullets, capons, fowls,
chickens, ducklings, pigeons, tame rabbits.
Fish.-Carp, tench, turbot, thornback, skate, eels,
mullets, plaice, flounders lobsters, soles, whitings,
crabs, craw-fish, prawns.
Vegetables, &c. -Carrots, turnips, parsnips, Jerusa-
lem artichokes, onions, garlick, shalots, brocoli, car--
doons, beets, parsley, fennel, celery, endive, tansey,
rape, radishes, turnips, tarragon, mint, burnet, thyme,
winter-savory, coleworts, borecole, cabbages, savoys,
spinage, mushrooms, lettuces, chives, cresses, mustard,
pot-marjoram, hysop, fennel, cucumbers, kidney-beans.
Fruit.-- Pears, apples, forced strawberries.
APRIL.
Meat.---Beef, mutton, veal, lamb.
Poultry, &c.--Pullets, fowls, chickens, ducklings,
pigeons, rabbits, leverets.
Fish.-Carp, chub, tench, trout, craw-fish, salmon,
turbot, soles, skate, mullets, smelts, herrings, crabs,
lobsters, prawns.
Vegetables.- Coleworts, sprouts, brocoli, spinage,
fennel, parsley, chervil, young onions, celery, endives
13
3 B
378
YOUNG WOMAN'S COMPANION
sorrel, burnet, tarragon, radishes, lettuces, small sallad,
thyme, all sorts of
pot
herbs.
Fruit.--Apples, pears, forced cherries and apricots
for tarts.
MAY.
Meat.-Beef, mutton, veal, lamb.
Poultry, &c.—Pullets, fowls, chickens, green geese,
ducklings, turkey poults, rabbits, leverets.
Fish.-Carp, tench, eels, trout, chub, salmon, soles,
turbot, herrings, smelts, lobsters, craw-fish, crabs,
prawns.
Vegetables, &c. -Early potatoes, carrots, turnips,
radishes, early cabbages, cauliflowers, artichokes, spi
nage, parsley, sorrel, barley, mint, purslane, fennel,
,
lettuces, cresses, mustard, all sorts of sallad herbs,
herbs, thyme, savory, all other sweet herbs, pease,
beans, kidney beans, asparagus, tragopogan, cucum-
bers, &c.
Fruit.-Pears, apples, strawberries, cherries, mea
lons, green apricots, curtants for tarts, and goose-
berries.
JUNE.
Meat.-Beef, mutton, veal, lamb, buck venison.
Poultry, &c.- Fowls, pullets, chickens, green
,
geese, ducklings, turkey poults, plovers, wheat ears,
leverets, rabbits.
Fish.Trout, carp, tench, pike, eels, salmon, soles,
turbot, mullets, mackarel, herrings, smelts, lobsters,
craw-fish, prawns.
Vegetables, 8c.--Carrots, turnips, potatoes, pars-
nips, radishes, onions, beans, pease, asparagus, kidney
beans, artichokes, cucumbers, lettuce, spinage, parsley,
purslane, rape, cresses, all other small sallading, thyme,
all sorts of pot herbs.
Fruit.--Cherries, strawberries, "gooseberries, cur-
rants, masculine, apricots, apples, pears, some peaches,
nectarines, grapes melons, pine apples.
JULY.
Meat.-Beef, mutton, veal, lamb, buck venison.
OR, FRUGAL HOUSEWIFE.
379
Poultry, 80.--Pullets, fowls, chickens pigeons, .
green geese, ducklings, turkey poults, ducks, young
partridges, pheasants, wheat ears, plovers, leverets,
rabbits.
Fish. - Cod, haddocks, mullets, mackarel, tench,
pike, herrings, soles, plaice; flounders, eels, lobsters,
skate, thornback, salmon, carp, prawns, craw-fish.
Vegetables, &c.-Carrots, turnips, potatoes, radishes,
onions, garlick, rocombole, scorzonera, salsifie, mush-
rooms, cauliflowers, cabbages, sprouts, artichokes, ce-
lery, endive, finocha, chervil, sorrel, purslane, lettuce,
cresses, all sorts of small sallad herbs, mint, balm,
thyme, all other pot herbs, pease, beans, kidney beans.
Fruit.--Pears, apples, cherries, peaches nectarines,
plumbs, apricots, gooseberries, strawberries, raspber-
ries, melons, pine apples.
AUGUST.
Meat.-Beef, mutton, veal, lamb, buck venison.
Poultry, 86.-.Fowls, pullets, chickens, green
geese, turkey poults ducklings, leverets, rabbits,
pigeons, pheasants, wild ducks, wheat ears, plovers.
Fish-Cod, haddock, founders, plaice skate,
thornback, mullets, mackarel, herrings, pike, carp,
eels, lobsters, craw.fish, prawns, oysters.
Vegetables, &c.-Carrots, turnips, potatoes, radishes,
onions, garlic, shalots, scorzonera, salsifie, pease,
beans, kidney beans, mushrooms, artichokes, cabbage,
cauliflowers, sprouts, beets, celery, endive, finocha,
parsley, lettuces, all sorts of small sallad, thyme, savory,
marjoram, all sorts of sweet herbs.
.
Fruit--Peaches, nectarines, plumbs, cherries, ap.
ples, pears, grapes, figs, filberts, mulberries, strawber-
ries, gooseberries, currants, melons, pine apples.
SEPTEMBER.
Meat.-Beef, mutton, lamb, veal, pork, buck ve-
nison.
Poultry, &c.—Geese, turkies, teals, pigeons, larks,
pullets, fowls, hares, rabbits, chickens, ducks, phea-
sants, partridges.
380
YOUNG WOMAN'S COMPANION;
-
Fish.-Cod, haddock, flounders, plaice, thornbacks,
skate, soles, salmon, carp, tench, pike, lobsters, oys-
ters.
Vegetables.-Carrots, turnips, potatoes, shalots,
onions, leeks, garlick, scorzonera, salsifie, pease,
beans, kidney beans, mushrooms, artichokes, cabbage,
sprouts, cauliflowers, cardoons, endive, celery, parsley,
finocha, lettuces and small sallad, chervil, sorrel, beets,
thyme, and all sorts of soup herbs.
Fruit.-Peaches, plumbs, apples, pears, grapes,
walnuts, filberts, hazel nuts, medlars, quinces, laza-
roles, currants, Mor. cherries, melons, pine apples.
OCTOBER.
Meat.-Beef, mutton, lamb, veal, pork, doe ve-
nison.
Poultry, &c.—Geese, turkies, pigeons, pullets,
o ws, chickens, rabbits, wild ducks, teals, widgeons
woodcocks, snipes, larks, dotterels, hares, pheasants,
partridges,
Fish.-Dorees, holobets, bearbet, smelts, brills,
gudgeons, pike, carp, tench, perch, salmon, trout, lob-
sters, cockles, muscles, oysters.
Vegetables, &c.—Cabbages, sprouts, cauliflowers,
artichokes, carrots, parsnips, turnips, potatoes, skirrets,
salsifie, scorzonera, leeks, shalots, garlick, rocombole,
celery, endive, cardoons, chervil, finocha, chard beets,
corn sallad, lettuce, all sorts of young sallad, thyme,
savory, all sorts of pot herbs.
Fruit.-- Peaches, grapes, figs, medlars, services,
quinces, black and white bullace, walnuts, Gilberts,
hazle nuts, pears, apples.
NOVEMBER.
Meat, Beef, mutton, veal, house lamb, doe ve-
nison.
Poultry, 80.-Geese, turkies, fowls, chickens, pul-
lets, pigeons, wild ducks, teals, widgeons, woodcocks,
snipes, larks, dotterels, hares, rabbits, partridges, phea-
sants.
OR, FRUGAL HOUSEWIFE.
381
>
Fish. Gurnets, dorees, salmon trout, smelts, gud-
geons, lobsters, holobets, bearbet, salmon, carp, pike,
tench, oysters, cockles, muscles.
Vegetables.-Carrots, turnips, parsnips, potatoes,
skirret, salsifie, scorzonera, onions, leeks, shalots, ro-
combole, Jerusalem artichokes, cabbage, cauliflowers,
savoys, sprouts, coleworts, spinage, chard beets, car:
doons, parsley, cresses, endive, chervil, lettuces, all
sorts of sallad herbs, thyme, and all pot herbs.
Fruit.- Pears, apples, bullace, chesnuts, hazle nuts,
walnuts, medlars, services, grapes.
DECEMBER.
Meat.-Beef, mutton, veal, house lamb, pork, doe
venison.
Poultry, 80.-Geese, turkeys, pullets, pigeons,
capons, fowls, chickens, hares, rabbits, woodcocks,
snipes, larks, wild ducks, teals, widgeons, dotterels,
partridges, pheasants.
Fish.-Turbot, gurnets, sturgeon, holobets, bearbet,
smelts, cod, codlings, soles, carp, gudgeon, eels,
cockles, muscles, oysters, dorees.
Vegetables, 8c. -Cabbages, savoys, brocoli, purple
and white, carrots, parsnips, turnips, lettuces, cresses,
small sallad, potatoes, skirrets, scorzonera, salsifie,
leeks, onions, shalots, cardoons, forced asparagus, gar-
lick, rocombole, celery, endive, beets, spinage, pars-
ley, thyme, all sorts of pot herbs.
Fruit.---Apples, pears, medlars, services, chesnuts,
walnuts, hazle-nuts, grapes.
-
382
YOUNG WOMAN'S COMPANION;
SUPPLEMENT.
Directions for making different kinds of Bread.
I
a
N the execution of this business, one very material
consideration is, the proper construction of your
oven, which should be built round, and not lower
from the roof than twenty inches, nor higher than
twenty-four inches. The mouth should be small, with
an iron door to shut quite close ; by which means, less
fire will be required, it will heat quicker than a long
and high-roofed oven, and bake every thing better.
To make Bread the London Way.
PUT a bushel of good flour, ground about five or
six weeks, into one end of your trough, and make a
hole in the middle, Take nine quarts of warm water
(called by the bakers liquor) and mix it with one quart
of good yeast; put it into the four, and stir it well
with your hands till it is tough. Let it lay till it rises
as high as it will go, which will be in about an hour
and twenty minutes. Be careful to watch it
when it comes to its height, and do not let it fall.
Then make up your dough with eight quarts more of
warm liquor, and one pound of salt; work it well
up with your hands, and then cover it with a coarse
cloth or a sack. Then put your fire into the oven, and
by the time it is properly heated, the dough will be
ready. Then make your loaves of about five pounds
each, sweep out your oven clean, put in your loaves,
shut your oven up close, and two hours and a half
will bake them. Remember, that in summer time
your liquor be just blood-warm; in winter, a little
warmer; and in hard frosty weather as hot as you can
bear your hand in it, but not so hot as to scald the
3
OR, FRUGAL HOUSEWIFE.
983
yeast, for should that be the case, the whole batch of
Þread will be spoiled. A larger or a smaller quantity
may be made in proportion to the rules here laid
down.
To make Leaven Bread.
TAKE a lamp of dough, about two pounds, of
your last making, which has been made with yeast,
keep it in a wooden vessel, and cover it well with
flour. The night before you intend to bake, put this
(which is your leaven) into a peck of flour, and work
them well together with warm liquor. Let it lie in a
dry wooden vessel, well covered with a linen cloth, a
blanket over the cloth, and keep it in a warm place.
This dough, kept warm, will rise again next morning,
and will be sufficient to mix with two or three bush-
els of flour, being worked up with warm liquor, and
a pound of salt to each bushel of flour. When it is
well work, and thoroughly mixed with all the
flour, let it be well covered with the linen and blan-
ket, until you find it rise; then knead it well, and
work it up into loaves and bricks, making the loaves
broad, and not so thick and high as is done for breaď
made with yeast. Then put them into the oven, and
bake them as before directed. Always keep by you
two pounds of the dough of your last baking, well
covered with flour, to make leaven to serve from
one baking-day to another. The more leaven is put
to the four, the lighter and more spungy the bread
will be ; and the fresher the leaven the sweeter it
will be
To make French Bread.
LAY at one end of your trough half a bushel of
the best white flour, and make a hole in the middle
of it. Mix a pint of good small beer yeast with three
quarts of warm liquor, put it in, and mix it
till it is tough: put a flannel over it and let it rise as
high as it will
When it is at the height, take six
quarts of skimmed milk blood warm (the bluer the
up well
384
YOUNG WOMAN'S COMPANION ;
better, provided it is sweet) and a pound of salt. In-
stead of working it with your hands, as you would
do for English bread, put the ends of your fingers to-
gether, and work it over your hands till it is quite
weak and ropey; then cover it over with a flannel,
put your fire into the oven, and make it very hot.
Observe, that when you take the dough out of the
trough, you use your hands as before, or else you will
not get it out till it falls, when it will be good for no-
thing. Lay it on the dresser, and instead of a common
knife, have one made like a chopping-knife to cut it
with; then make it up into bricks or rolls as you think
proper. The bricks will take an hour and a half
baking, and the rolls half an hour. Then draw them
out, and either rasp them with a rasp, or chip them
with a knife, but the former is the most convenient,
and is done with the greater expedition. When you
work it up with the second liquor, you may if you
please, break in two ounces of butter.
To make Muffins.
PUT into your trough a bushel of fine white flour.
Then take three gallons of milk-warm liquor, and mix
in a quart of mild ale, or good small beer yeast, and
half a pound of salt. Stir it well about for a quarter of
an hour, then strain it into the four, and mix your
dough as light as you can. Let it lie one hour to
rise, then with your hand roll it up, and pull it into
little pieces about the size of a walnut. Roll them
like a ball, and lay them on a table, and as fast as you.
do them, put a flannel over them, and be sure to keep
your dough covered. When you have rolled out all
your dough, begin to bake the first, and by that time
they will be spread out in the right form. Lay them
on your plate, and as the bottom side begins to change :
colour, turn them on the other. Be careful that the
middle of your plate is not too hot ; if it is, put a brick-
bat or two in the middle of the fire to slacken the
heat.
2
OR, FRUGAL HOUSEWIFE.
385
1
.
Oat-Cakes are made the same way, only use fine
sifted oatmeal instead of four, and two gallons of
water instead of three. When you pull the dough to
pieces, roll them out with a good deal of flour, cover
them with a piece of flannel, and they will rise to a
proper thickness. If you find them too big, or too
little, you must roll your dough accordingly.
When you use either muffins or oat-cakes, toast them
on both sides very crisp, but do not burn them ; then
pull them open with your fingers, and they will look
like a honey-comb. Put in as much butter as you
choose; then clap them together again, and put them
before the fire. When you think the butter is melted,
turn them, that both sides may be buttered alike;
but do not touch them with a knife, either to spread
the butter, or cut them open ; if you do they will be
,
very heavy. When they are buttered cut them across
with a knife.
1S
30
(386)
RULES FOR READING,
1
And particularly of the Emphasis belonging to some
special Iord or Iords, in a Sentence.
IN
N order to read well, observe the following direc-
tions : 1. Take pains to acquire a perfect know-
Jedge of the sounds of the letters in general. 2. Do
not guess at a word at first sight, if you are not well
acquainted with it, lest you get a habit of reading
falsely, 3. Pronounce every word clear and distinctly.
4. Let the tone of your voice in reading be the same
as in speaking. 5. Do not read in a hurry, for fear of
learning to stammer. 6. Read so loud as to be heard
by those about you, but not louder. 7. Observe your
pauses well, and never make any, where the sense
will admit of none. 8. Humour your voice a little
according to the subject. 9. Attend to those who
read well, and endeavour to imitate their pronuncia-
tion. 10. Read often before good judges, and be
thankful when they correct you.
11. Consider well
the place of the emphasis in a sentence, and pronounce
it accordingly. By emphasis, we mean the stress or
force of voice that is laid on some particular word or
words in a sentence, whereby the meaning and beauty
of the whole may best appear; this, with respect to
sentences, is the same as accent, with regard to syl-
Jables.
The emphasis is generally placed upon the accented
syllable of a word, but if there be a particular oppo-
sítion between two words in a sentence, whereby one
differs from the other but in part, the accent is some-
times removed from its common place, as in the fol-
lowing instance : The sun shines upon the just and
upon the unjust. Here the stress of the voice is laid
YOUNG WOMAN'S COMPANION., 387
upon the first syllable in unjust, because it is opposed
to just in the same sentence; but without such an op:
position, the accent would lie on its usual place, that
is, on the last syllable ; as, We must not imitate the
unjust practices of others.
The great and general rule how to know the em..
platical word in a sentence, is, to consider the chief
design of the whole ; but particular directions cannot
be easily given, except that when words are evidently
opposed to one another in a sentence, they are empha,
tical, and so is oftentimes the word which asks ą,
question, as, Who, What, lyhen, &c. but not always ;
for the emphasis must be varied according to the prin
cipal meaning of che speaker.
LETTER WRITING.
Some general DIRECTIONS for writing Letters,
and how to address Persons of Distinction in Writ.
ing or Discourse, 8c.
THIS
THERE is no person to whom the power of writ,
ing letters can be useless; and there is no person
insensible of the happiness which an ingenuous mind
enjoys, when ernployed in the act of pouring out the
soul upon paper, or in reading the productions of the
pen of a friend, a child, a parent, a lover, a husband,
or a wife.
Epistolary writing, by which a great part of the
commerce of human life is carried on, was esteemed
by the Romans a liberal and polite accomplishment ,
and Cicero, the father of eloquence, and master of
style, speaks with great pleasure in his epistle to Aras-
cus, of his son's genius in this particular. Among
them it was undoubtedly a part of their education
and, in the opinion of Mr. Locke, it well deserves a
share in ours. * The writing letters," says this great
388 YOUNG WOMAN'S COMPANION.
a
genius,“ enters so much into all the occasions of life
" that no gentleman can avoid shewing himself in
$ compositions of this kind. . Occurrences will daily
“ force him to make this use of his pen ; which lays
open his breeding, his sense, and his abilities, to a
severer examination than any oral discourse.”
When you sit down to write a letter, remember that
this sort of writing should be like conversation. Ob-
serve this, and you will be no more at a loss to write,
than you will be to speak to the person were he present;
and this is nature without affectation, which, gene-
rally speaking, always pleases. As to subjects, you
are allowed in writing letters the utmost liberty ;
whatsoever has been done, or seèn, of heard of, or
thought of, your own observations on what you know,
your inquiries about what you do not know, the time,
the place, the weather, every thing about you stands
ready for a subject; and the more variety you inter-
mix, if not rudely thrown together, the better.-Set
discourses require a dignity or formality of style, suit:
able to the subject; whereas letter-writing rejects all
pomp' of words, and is most agreeable when most fa-
miliar. But, though lofty phrases are here improper
the style should not be low and mean; and, to avoid
it, let an easy complaisance, and open sincerity, and
unaffected good nature, appear in all you say; for a
fine letter does not consist in saying fine things, but in
expressing ordinary ones with elegance and propriety;
so as to please while it informs, and charm even in
giving advice.
It should also wear an honest cheerful countenance,
like one who truly esteems, and is glad to see his
friend'; and not like a fop, admiring his own dress,
and seemingly pleased with nothing but himself.
Express your meaning as freely as possible. Long
periods may please the ear, but ihey perplex the un-
derstanding; a short style and plain, strikes the mind
and fixes an impression; a tedious one is seldom clear:
ly understood, and never long remembered. But
there is still something requisite beyond all this, to,
YOUNG WOMAN'S COMPANION.
389
life
wards the writing a polite and agreeable letter, and
that is an air of good-breeding and humanity, which
ought constantly to appear in every expression, and
that will give a beauty to the whole. By this I would
not be supposed to mean over-strained or affected
compliments, or any thing that way tending; but an
easy, genteel, and obliging manner of address, in a
choice of words that bear the most civil meanings,
with a thorough generous and good-natured dispo-
sition.
But in familiar letters, in the common concerns of
, elegance is not required, nor is it the thing we
ought to aim at: for, when attempted, the labour is
often seen, and the end perverted by the very means.
Ease and clearness are the only beauties we need to
study.
Never be in pain about familiarity in the style to
those with whom you are acquainted; for that very
pain will make it awkward and stiff, in spite of all your
endeavours to the contrary.
Write freely, but not hastily ; let your words drop
from your pen, as they would from your tongue when
speaking deliberately on a subject of which you are
master, and to a person with whom you are intimate.
Accustom yourself to think justly, and you will not
be at a loss to write clearly; for while there is con-
fusion at the fountain-head, the brook will never be
clear.
Before you begin to write, think what you are going
to write. However unnecessary this caution may
seem, I will venture to say, that ten appear ridiculous
on paper through hurry and want of thought, for one
that is so through want of understanding.
A man that begins a speech before he is determined
what to say, will undoubtedly find himself bewildered
before he gets to the end; not in sentiment only, but
in grammar. To avoid this, before you begin a sen-
tence, have the whole of it in your head, and make
use of the first words that offer themselves to express
your meaning; for, be assured, they are the most
,
390
YOUNG WOMAN'S COMPANION.
a
natural, and will, generally speaking, (I cannot say,
always) best answer your purpose ; for to stand,
searching after expressions, breaks in upon the natu.
ral diction: And, for a word, that, perhaps, is not a
jot more expressive, you make the whole sentence
stiff and awkward. But, of all things, learn to be
correct, and never omit a careful perusal of what you
have written, which, whoever neglects, must have
many inaccuracies; and these are not only a reflection
on the writer, but a rudeness to the person to whom
they are written. Never be ashamed of having found
something amiss, which you confess that you did, b,
mending it ; for in that confession you cancel the
fault, and if you have not time to transcribe it, let it
pass; for a blot is by no means so bad as a blunder
;
and, by accustoming yourself to correct what is amiss,
you will be less liable to future mistakes.
So much for letters in general; as for those in trade
in particular, I shall quote a reputable author on the
subject, who, I think, has said every thing that need
be said upon it, and giving examples, whereby we
cannot err, if we do not excel, viz.
•:“ As plainness, and a free way of expression, is the
beauty and excellence of speech, so an easy concise
way of writing is the best style for tradesmen. He
« that affects a rumbling bombast style, and fills his
“ letters with compliments and flourishes, makes a
“ very ridiculous figure in trade.”
With a view to assist young people whose expe-
rience in letter writing has not familiarized them to
every
different address, the following are here given :
>
To a father or mother :-Honoured Father, or
Mother, or Dear Father, or Mother.
To a brother or sister :--Dear Brother, or Sister.
To an uncle or aunt, the same as to a father or
mother, only changing the relative appellation, to
* Uncle," or
or " Aunt."
To a cousin the same as to a brother or sister, cbang.
YOUNG WOMAN'S COMPANION.
391
iog the relative appellation to “ Cousin,” which is
common to both male and female cousin's.
To a son or daughter: My dear son, or, daughter;
or, My deur child, or, Dear John, or, Mary, &c.
To other degrees of relationships, the above axam-
ples will be sufficient to lead the young letter-writer
to an adoption of proper terms.
In writing to persons who are not of the writer's
family, the following are proper modes of address at
the beginning of letters.
To the Ķing :-Sire, or, may it please your Majesty.
To the Queen:-Madam, or, may it please your
Majesty.
To a Prince: Sir, or, may it please your Royal
.
Highness.
To a Princess :-- Madam, or, may it please youi
Royal Highness.
To a Duke :--My Lord, or, may it please your
Grace.
To a Duchess :-Madam, or, may it please your
Grace.
To an archbishop, the same as a duke.
To an earl, a viscount, a baron, a bishop, the sons
of a duke, and the eldest son of an Earl, My Lord, or,
May it please your Lordship. .
To a countess, a viscountess, a baroness, or the
lady of a baronet :-Madam, or, may it please your
Ladyship.
To a baronet, or a knight, or an esquire : -Sir.
To a mayor, or a justice of peace :-- Sir, and if
the letter be in the forin of a petition, then, May it
please your Worship.
To any clergyınan :-Reverend Sir.
To gentlemen, or tradesmen; or, indeed, through
the custom of civility and politeness, to men of all the
inferior rank: Sir.
To the wives and grown daughters of all people of
all ranks for the same reason, address Madam.
When you have written your letter, you must pro
ceed to fold it, which is a thing of rather more cona
392
YOUNG WOMAN'S COMPANION. ;
a
sequence than is sometimes imagined. The outward
appearance
of neatness or slovenliness of a letter, when
put into the hand, makes some impression, which may
operate upon the interest which it was intended to
create. A dirty, ill-folded letter, bears marks of il-
literacy upon the face of it, and it requires no small
portion of merit in its composition to obliterate the un-
favourable impression.
After folding, the direction remains to be written,
in which, care must be taken that the proper title and
description be given to, and of the person, to whom
the letter is addressed.
If to the King, it must be thus :-“To His Sacred
Majesty George the Third, King of the British Isles.”
If to the Queen :->" To Her Majesty Queen Char.
lotte.”
Ifto the Prince :-" His Royal Highness the Prince
of Wales.
To the Princess of Wales :-" Her Royal Highness
the Princess of Wales.
To one of the Royal Dukes :-" His Royal High-
ness the Duke of Clarence.'
To one of the Royal Princesses :-" Her Royal
Highness Princess Mary,"
Toa Duke:-“His Grace the Duke of Norfolk."
To a Marquis :-“ The Most Honourable the
Marquis of Lansdowne."
To an Earl:" The Right Honourable the Earl
of Wilton."
To a Viscount :-" The Right Honourable Lord
.
Viscount Bulkely."
To a Baron :-" The Right Honourable Lord
Ribblesdale."
To an Archbishop :- :-“ His Grace the Lord Arch-
bishop of York.”
To a Bishop :-" The Right Reverend Father in
God, Bishop of Chester.”
"To the Sons of a Duke :-(who by courtesy are all
termed lords) “ The Right Honourable Lord Adam
Gordon."
C
C
1
YOUNG WOMAN'S COMPANION.
393
1
?
To the Daughters of a Duhe:-(who by courtesy
are all teſmed ladies),- To Lady Louisa Manners.”
To the Sons of Earls, Viscounts, and Barons :
" the Honourable Charles James Fox."
To the Daughters of Viscounts and Barons. (who
are always termed Honourable) " The Honourable
Miss Courtney."
To a Baronet :-" Sir Waits Horton, Bart. Chad-
, .
derton."
To a Knight:-"Sir Richard Arkwright, Crom- .
ford.”
To an Esquire:-"Samuel Clowes, Esq. Brough-
ton.'
To a Clergyman :-" The Rev. Joshua Brookes,
M. A.”
To Duche ses, Marchionesses, Countesses, Viscoun-
tesses, and the Ladies of Barons, or Baronesses in their
own right, the same superscription is required for di-
rection, as for Dikes, Marquisses, Earls, Viscounts,
and Barons, with the difference of the feminine from
the masculine title only onerved.
To the Lady of a Barvnet or Knight:
:-“ Lady
Horton,"
To the Wife of an Esquire :-“ Mrs. Bromson."
"
To the Wires or Widows of all other ranks, " Mrs."
is proper.
To the unmarried Daughters of all persons inferior
in rank to a Baron, the title of “ Miss" is given.
- To Gentlemen (and by common custom to all the
inferior ranks) Mr. John Thoroughgood,
King-street,
London.
errorror
From a Daughter to her Mother, on the eren of leaving
School
Honoured Mother,
BEFORE I leave school entirely, which
you have fixed for next week, I beg once more ip
thank
your paternal care of me, and in partia
you
for
13
3 D
394
YOUNG WOMAN'S COMPANION.
cular for the education which you have had the good-
ness to bestow upon me, which will, I trust, be of in-
finite use to me in passing through life, and be a con
tinual monitor to me of what I owe to you and my
dear father, for the many anxious hours you have both
had in providing in such a manner for my future hap-
piness.
I am, my dear Mother,
Your dutiful and affectionate Daughter.
From a young Woman just gone to Service, to her
Mather at home.
Dear Mother,
'TIS a fortnight this very day, that I have
been at Mr. Johnson's; and thank God, I begin to
find myself a little easier than I have been: But, in-
deed, I have suffered a great deal since I parted from
you, and all the rest of my friends. At our first com-
ing hither I thought every thing looked strange about
me; and when John got upon his horse, and rode out
of the yard, methought every thing looked stranger
and stranger ; so I got up to the window and looked
after him, till he turned into the London road, (for
you know we live a quarter of a mile on the farther
said of it) and then I sat down and cried, and that al-
ways gives me some relief. Many a time have I cried
since; but I do my best to dry up my tears, and ap-
pear as cheerful as I can.
Dearest Mother, I return you a thousand thanks
for all the kind advice you were so good as to give
me at parting, and I think it over often and often.
But yet, methinks, it would be better if I had it in
writing; that wauld be what I should value above all
things; but I am afraid to ask what would give you
so much trouble. So, with my duty to you and my
father, and kind love to all friends, I remain ever
Your most dutiful daughter.
,82
1
نیز ! . ر . و
ng ni bue... iw :109...
YOUNG WOMAN'S COMPANION., 895
.
ܪ
The Mother's Answer.
My dear Child,
I AM very sorry that you have suffered
so much since we parted, but it is always so at first,
and will wear away in time. I have had my share
too, but I bear it now pretty well; and I hope you
will endeavour to follow my example in this, as you
used to say you loved to do in every thing. You must
consider, that we never should have parted with you
had it not been for your good. If you continue vir-
tuous and obliging, all the family will love and esteem
you. You will get new friends there; and I think I
can assure you, that you will lose no love here ; for we
,
all talk of you every evening, and every body speaks
of you, as fondly, or rather more fondly than ever
they did. In the mean time keep yourself employed
as much as you can, which is the best way of wearing
,
offa
any concern. Do all the business of your place ;
and be always ready to assist your fellow-seivants,
where you can, in their business. This will both fill
up your time, and help to endear you to them ; and
then you will soon have as many friends about you
there, as you used to have here. I do not caution
you against speaking ill of any body living, for I know
you never used to do it; but if you hear a bad story of
any body, try to soften it all you can, and never' tell
it again, but rather let it slip out of your mind as soon
as possible. I am in great hopes that all the fasily
are kind to you already, from the good character I have
heard of them; but I should be glad to see it confirmed
by your next, and the more particular you are in it
the better. If you have any time to spare from your
business, I hope you will give a good share of it to your :
devotions; that is an exercise which gives comfort and
spirits without tiring one. My prayers you have daily,
I might have said hourly; and there is nothing that I
pray fon with more earnestness, than that my dearest
child may do well. You did not mention any thing of
your health in your last; bur I had the pleasure of
396 YỜUNG WOMAN'S COMPANION.
hearing you was well, by Mr. Cooper's young man,
who said he called upon you in his way from London,
and that you looked as fresh as a rose, and as bonny as
a blackbird.-You know James's way of talking.-
However I was glad to hear you was well, and desire
you would not forget to mention your health yourself
in your next letter. Your father desires his blessing,
and your brothers their kind love to you. Heaven
bless you, my dear child! and continue you to be a
comfort to us all, and more particularly to
Your affectionate mother.
The Daughter to the Mother.
Dear Mother,
THOUGH we begin to have such cold
weather, I am got up into my chamber to write to
you. God be thanked I am grown almost quite easy ;
which is owing to my following your good advice, and
the kindness that is already shewn me in the family.
Betty and I are bed-fellows; and she, and Robin, and
Thomas, are all so kind to me, that I can scarcely say
which is the kindest. My ma ter is sixty-five years of
age next April; but by his looks you would hardly
take him to be filty. He has always an easy smiling
countenance; and is very good to all his servants.
When he has happened to pass by me, as I have been
dusting out the chambers, or in the passage, he gene-
rally says something to encourage me, and that makes
one's work go on more pleasantly. My mistress is as
thin as my master is plump; not much short to him in
age; and more apt to be a little peevish. Indeed that
may easily be borne; for I have never heard my master
say a single word to any of us, but what was kind and
encouraging. My master, they say, is vastly rich ;
for he is a prudent man, and laid up a great deal of
money while he was in business, with which he pur-
chased his estate here, and another in Sussex, some
time before he left off: and they have, I find, a very
a
។
YOUNG WOMAN'S COMPANION. 397
>
good house in London as well as this here; but my
master and mistress both love the country best, and so
they sometimes stay here for a whole winter, and all
the summer constantly; of which I am very glad, be-
cause lam so much nearer you; and have heard so
much of the wickedness of London, that I don't at all
desire to go there. As to my fellow-servants, it is
thought that Betty (who is very good-natured, and as ·
merry as the day is long) is to be married to the jovial
landlord over the way; and, to say the truth, I am apt
to believe that they are actually promised to one ano-
ther, Our coachman, Thomas, seems to be a very
good worthy man ; you may see by his eyes that it
does his heart good whenever he can do a kind thing
for any of the neighbours. He was born in the parish,
and his father has a good farm of his own in it, and
rents another. Robin, the footman, is good-natured
too; he is always merry, and loves to laugh as much
as he loves to eat; and I am sure he has a good stomach.
;
But I need not talk of that; for, now mine is come
again. I eat almost as hearty as he does. With such
fellow-servants, and such a master, I thing it would
be iny own fault if I am not happy. Well in health,
I assure you I am, and begin to be pretty well in spi-
rits; only my heart will still heave a little every time
I look towards the road that goes to your house. Hea-
ven bless you all there ! and make me a deserving
daughter of so good a mother !
non,
The Mother's Answer and Advice.
.
Dear Child,
THE last piece of advice that I gave you
was,
" To think often how much a life of virtue is to
“ be preferred to a life of pleasure ; and how much
“ better, and more lasting, a good
good name is than
“beauty."
If we call things by their right names, there is no-
thing that deserves the name of pleasure so truly as
>
3
398
YOUNG WOMAN'S COMPANION,
mean a life
virtue : but one must talk as people are used to talk ;
and, I think, by a life of pleasure, they generally
of gaiety.
Now our gaieties, God knows, are at best very tri-
fling, always unsatisfactory, often attended with diffi-
culties in the procuring them, and fatigue in the very
enjoyment, and too often followed by regret and self-
condemnation.
What they call a life of pleasure among the great,
must be a very laborious liſe; they spend the greatest
part of the nights in balls and assemblies, and fing
away, the greatest part of their days in sleep; their life
is too much opposed to nature, to be capable of, hap-
piness: ;, 'tis all a hurry of visits, twenty or thirtyper-
haps in a day, to persons to whom there are not above
two or three that they have any real friendship or es
teem for (supposing them to be capable of either ;) a
perpetual seeking after what they call diversions; and
insipidity, and want of taste, when they are engaged
in them, and a certain languishing and restlessness
when they are without them. This is not living, but
a constant endeavour to cheat themselves out of the
little time they have to live ;, for they generally inherit
a bad constitution, make it worse by their absurd way
of life, and deliver a still weaker and weaker thread
down to their children. I do not know any one thing
more ridiculous, than the seeing their wrinkled sallow
faces all set round with diamonds: Poor mistaken gen-
tlewomen! they should endeavour to avoid people's
eyes as much as possible, and not attract them ; for they
are really quite a deplorable sight, and their very
faces are a standing lesson against the.
gainst the strange lives
they lead.
People in a lower life, it is true, do not act so ridi-
culously as those in a higher; but even among them too
there is a vast difference between the people that live
well, and the people that live ill: the former are more
healthy, in better spirits, fitter for busines, and more
attentive to it; the latter are more negligent, more un-
easy, more contemptible, and more diseased
YOUNG WOMAN'S COMPANION. 1990
In truth, either' in high or low life, virtue is only
another name for happiness, and debauchery is the
sight road to misery; and this, to me, appears just
as true and evident, as that moderation is always good
for us, and excess always hurtful.
Bur is it not a charmiog thing to have youth and
beauty,—to be followed and admired, -to have pre-
sents offered from all sides to one, - to be invited to all
diversions, and to be distinguished by the men from
all ithe rest of the company ?-Yes, my dear child. All
this would be charming, if we had nothing to do but
to dance and receive presents, and if this distinction
bf you was to last always. But the mischief of it is,
that these things cannot be enjoyed without increas-
ing your vanity every time you enjoy them, and swel.
ling up a passion in you that must soon be baulked and
disappointed. How long is this beauty tó last?
There are but few faces that can keep it to the other
side of five and twenty; and how would you bear it,
after having been used to be thus distinguished and
admired for some time, to sink out of the notice of
people, and to be neglected and perhaps affronted, by
the very persons who used to pay the greatest adora-
tion to you?
Do you remember the gentleman that was with us
last autumn, and his presenting you with that pretty
flower one day on his coming out of the garden? I
do not know, whether you understood him or not, but
I could read it in his looks, that he meant it for a lese
son to you. It is true the fower was quite a pretty
one ; but though you put it in water, you know it
faded, and grey
grew disagreeable in four or five days ; and
if it had not been cropped but suffered to grow in the
garden, it would have done the same in nine or ten.
Now a year is to beauty, what a day was to that flowers
and who would value themselves much on the posses.
sion of a thing, which they are so sure to lose in so
short a time
Nine or ten years are what one may call the natural
term of life for beauty in a young woman; but by ac-
>
a
400
YOUNG WOMAN'S COMPANION.
cidents, or misbehaviour, it may die long before its
time. The greater part of what people call. beauty
in your face, for instance, is owing to that air of inno.
cence and modesty that is in it. If once you should
suffer yourself to be ruined by any base man, all that
would soon vanish, and assurance and ugliness would
come in the room of it.
And, if other bad consequences should follow, (for
other bad ones there are, of more sorts than one) you
would lose your bloom too, and then all is gone: But
keep your reputation, as you have hitherto kept it, and
that will be a beauty which shall last to end of your
days; for it will be only the more confirmed and
brightened by time: that will secure you esteem, when
all the present form of your face is vanished away,
and will be always mellowing into greater and greater
charms. These my sentiments you will take as a bles- .
sing, and remember they come from the heart of a
tender and affectionate mother.
From one Sister to another.
Dear Sister,
EVER since you went to London, your
favourite acquaintance, Mrs. Friendly and myself, have
thought' our rural amusements dull and insipid, not-
withstanding we have the players in town, and an as-
sembly once a week. At your departure, if
you re-
member, you passed your word to return in a month's
time; but instead of that it is now almost a quarter of
a year. "How can you serve us so? In short, if you
keep us in suspense much longer, we are determined
to follow you, and find you out, let the expence and
length of the journey be what it will. We live in
hopes, however, that, upon the receipt of this notice,
you will return without any further delay, and prevent
our taking such an unmerciful jaunt. Your compliance
with this our joint request will highly oblige not only,
your most sincere and affectionte friends, but
Your ever loving sister.
YOUNG WOMAN'S COMPANION.
401
In Answer to the foregoing.
Dear Sister,
I received your summons, and can
assure Mrs. Friendly, as well as yourself, that my long
stay in town, notwithstanding all the good company I
have met with, and all the diversions with which I
have been indulged, has been quite contrary to my
inclinations; and nothing but my Lady Townley's
absolute commands not to leave her, should have pre-
vented my return to you within the time proposed.
You are sensible I have infinite obligations to her, and
it would be ingratitude to the last degree, not to com-
ply with her injunctions. In order, however, to make
you both ample amends for that uneasiness which my
long absence has given you, I shall use my utmost en-
deavours to prevail with her ladyship to join with me
in a visit to you both in the spring, and to stay with
you for a month at least, if not longer.' I would ad-
vise you therefore to save an unnecessary expence, as
well as fatigue, and rest contented where you are, till
you see
Your ever loving
and affectionate sister.
To a young Lady, cautioning her against keeping
Company with a Gentleman of bad Character.
Dear Niece,
THE sincere love and affection which
I now have for your indulgent father, and ever had for
your virtuous mother, not long since deceased, toge-
ther with the tender regard I have for your future hap-
piness and welfare, have prevailed on me to inform
you, rather by letter than by word of mouth, that the
town rings with your unguarded conduct, and the too
great freedoms you take with Mr. Freelove. Do
not imagine, niece, that I am in the least prejudiced,
or speak out of any private pique; but let me tell you,
your familiarity with him gives me no small concern,
14
SE
102
YOUNG WOMAN'S COMPANION.
as his character is none of the best, and as he has acted
in the most ungenerous manner by two or three very
virtuous
young ladies of my acquaintance, who enter-
tained too favourable an opinion of his honour. It is
possible, as you have no great expectancies from your
relations, and he has an income, as it is reported, of
2001. a-year, left him by his uncle, that you may be
tempted to imagine his addresses an offer to your ad- .
vantage. It is much to be questioned, however, whe-
ther his intentions are sincere ; for notwithstanding all
the fair promises he may possibly make you, I have
heard it whispered that he is privately engaged to a
rich, old, doating lady, not far from Burslem.
Be-
sides, admitting it to be true, that he is really entitled
to the annuity above mentioned, yet it is too well
known that he is deep in debt ; that he lives beyond
his income, and has very little, if any regard for his
reputation. In short, not to mince the matter, he
is a perfect libertine, and is ever boasting of favours
from our weak sex, whose fondness and frailty are the
constant topics of his raillery and ridicule.
All things, therefore, duly considered, let me pre-
vail on you, dear niece, to avoid his company as you
would a madman: for natwithstanding I still think
you strictly virtuous, yet your good name may be irre-
parably lost by such open acts of imprudence. As I
have no other motive, but an unaffected zeal for your
interest and welfare, I flatter myself you will put a
favourable construction on the liberty here taken by
Your sincere friend, and affectionate aunt.
A Letter from a Niece to her Aunt.
Madam,
THE trouble I have already given
you really concerns me when I think of it, and yet I
cannot help intruding again upon goodness; for ne-
cessity, that mother of invention, forces us to act con-
trary to our inclinations; therefore, pray, dear madam,
YOUNG WOMAN'S COMPANION.
403
excuse me if I once more intreat your assistance in
this affair in any manner that you shall think proper ;
and I hope, at least one time in my life, to be able to
convince you that I have a thorough sense of the many
obligations your goodness has conferred upon
Your most dutiful and truly obliged niece,
And very humble servant,
From a young Lady to her Father, acquainting him
with a Proposal of Marriage made to her.
Honoured Sir,
AS young Mr. Lovewell, whose fa.
ther, I am sensible, is one of your intimate acquain,
tance, has, during your absence in the country,
made an open declaration of his passion for me, and
pressed me closely to comply with his overtures of
marriage ; I have thought it my duty to decline all
offers of that nature, however advantageous they
might seem to be, till I had your thoughts on so im-
portant an affair ; and I am absolutely determined
either to discourage his addresses, or keep him at least
in suspense till your return, as I shall be directed by
your superior judgment. I beg leave, however, with
due submission, to acquaint you of the idea I have
entertained of him, and hope I am not too blind or
partial in his favour. He seems to me to be perfectly
honourable in his intentions, and to be nowise infe-
rior to any gentleman of my acquaintance hitherto, in
regard to sense and good manners. I frankly, own,
Sir, I could admit of his addresses with pleasure, were
they attended with your consent and approbation. Be
assured, however, that I am not so far engaged, as to
act with precipitation, or comply with any offers in-
consistent with that filial duty, which, in gratitude to
your paternal indulgence, I shall ever owe you. Your
speedy instruction, therefore, in so momentous an
article, will prove the greatest satisfaction imagina-
ble to
Honoured Sir, your most dutiful daughter.
1
404
YOUNG WOMAN'S COMPANION ;
From a Daughter to her Mother upon the same
Occasion.
Honoured Madam,
SOON after I left you and my friends
in the country, I happily engaged with one Mrs.
Prudence, a governess of a noted young ladies' board-
ing school near Leicester, to act as her assistant. She
has treated me, ever since I have been with her, with
the utmost good nature and condescension, and has all
along endeavoured to make my service more easy and
advantageous to me than I could reasonably expect.
On the other hand, as a grateful acknowledgment of
her favours, I have made her interest my whole study
and delight. My courteous deportment towards the
young ladies, and my constant care to oblige my go-
verness, have not only gained me the love and esteem
of the whole house, but young Mr. Byron, the danc-
ing-master, who attends our school weekly, has cast a
favourable eye upon me some time, and has lately
made me such overtures of marriage as are, in my own
opinion, worthy of my attention. However, not-
withstanding he is a great favourite of Mrs. Prudence,
a man of unblemished character, and very extensive
business, I thought it would be an act of the highest
ingratitude to so indulgent a parent as you have been
to me, to conceal from you an affair whereon my fu-
ture happiness or misery so greatly depends. As to his
person, age, and temper, I must own, Madam, with a
blush, that they are all perfectly agreeable; and I
should think myself very happy, should you counte-
nance his addresses. I Äatter myself, however, that
I have so much command of my own passions, as in
duty to be directed in so momentous an affair by your
superior judgment. Your speedy answer therefore will
be looked upon as an additional act of indulgence
shown to
Your most dutiful daughter.
YOUNG WOMAN'S COMPANION.
405
The Mother's Answer to the foregoing.
Dear Daughter,
I received yours in regard to the over-
tures of marriage made you by Mr. Byron ; and as that
is a very weighty affair, I shall return to Leicester as
soon as possible, in order to make all due inquiries.
And in case I find no just grounds for exceptions to
the man, I have none to his occupation; since it is
!
suitable enough to that state of life for which you
seem to have a peculiar taste. However, though I
should rejoice to see you settled to your satisfaction
and advantage, and though you seem to entertain a
very favourable opinion of his honour and abilities to
maintain you in a very decent manner; yet I would
have you to weigh well the momentous matter in de-
bate. Don't be too hasty, my dear; consider all is
not gold that glitters. Men are too often false and
perfidious; promise fair, and yet, at the same time, aim
at nothing more than the gratifications of their unruly
desires. I don't say that Mr. Byron has any such
dishonourable intentions, and I hope he has not; for
which reason, I would only have you act with discre-
tion and reserve; give him neither too great hopes of
success, nor absolute denial, to put him in despair. All
that
you
till you see me is this, that you
have no aversion to his person; but that you are de-
termined to be wholly directed by your mother in an
affair of so serious a concern. This will naturally in-
duce him to make his application to me on my first
arrival; and you may depend upon it, no care shall
be wanting on my side to promote your future happi-
ness and advantage. I am,
Dear daughter, your truly affectionate mother.
have to say
I
406
YOUNG WOMAN'S COMPANION.
From a young Lady to her father, acquainting him
with the Addresses of a young Tradesman.
Honoured Sir,
I think it my duty to acquaint you,
that a gentleman of this town, by name Willis, and
business a linen-draper, has made some overtures to
my cousin Harcourt in the way of courtship to me.
My cousin has brought him once or twice into my
company, which he could not well decline doing, be-
cause he has dealings with him, and has a high opi-
nion of him and circumstances. He has been set
up three years, has very good business, and lives in
credit and fashion. He is about twenty-seven years
old, a likely man enough, seems not to want sense or
manners, and is come of a good family. He has
broke his mind to me, and boasts how well he can
maintain me. Though I assure you, Sir, I have given
him no encouragement, but told him I had no thought
of changing my condition yet a-while ; and should
never think of it but in obedience to my parents ;
therefore desired him to talk no more on that subject
to me ; yet he resolves to persevere, and pretends ex-
traordinary affection and esteem. I would not, Sir,
by any means omit to acquaint you with the begin-
ning of an affair, which it would be want of duty in
me to conceal from you, and show a guilt and disobe-
dience unworthy of the kind indulgence and affection
you have always shewn to, Sir, ,
Your most dutiful daughter.
My humble duty to my honoured mother; love
to my brother and sister, and respects to all
friends. Cousin Harcourt and his wife and
sister desire their kind respects. I cannot
write enough of their civility to me.
YOUNG WOMAN'S COMPANION.
407
Her Father's Answer, on a Supposition that he does
not approve of the young Man's Addresses.
Dear Polly,
I HAVE received your letter, dated
the 4th instant, wherein you acquaint me of the pro-
posals made to you, through your cousin Harcourt's
recommendation, by one Mr. Willis. I hope, as you
assure me, that you have given no encouragement to
him; for I by no means approve of him for your hus- :
band. I have inquired of one of his townsmen, who
knows him and his circumstances very well, and I am
neither pleased with them nor his character, and
wonder your cousin would so inconsiderately recom-
mend him to you. Indeed I doubt not of Mr. Har-
court's good intentions; but I insist upon it, that you
think nothing of the matter, if you would oblige
Your indulgent father.
Your mother gives her blessing to you, and joins
with me in the above advice. Your brother
and sister, and all friends, send their love and
respects to you.
A facetious young Lady to her Aunt, ridiculing her
serious Lover.
Dear Aunt,
I AM much obliged to you for the
kindness you intended me in recommending Mr.
Richards to me for a husband. But I must be so free
to tell you, he is a man nowise suited to my inclination.
I despise, it is true, the idle rants of romance ; but I
am inclinable to think there may be an extreme on the
other side of the question.
The first time the honest man came to see me, in
the way you was pleased to put into his head, was
one Sunday after sermon-time. He began with telling
me, what I found at my finger-ends, that it was very
1
408
YOUNG WOMAN'S COMPANION.
>
now.
cold; ; and politely blowed upon his. I immediately
perceived that his passion for me could not keep him
warm; and, in compliance to your recommendation,
conducted him to the fire-side. After he had pretty
well rubbed heat into his hands, he stood up with his
back to the fire, and, with his hands behind him,
held up his coat that he might be warm all over; and
looking about him, asked with the tranquillity of a
man a twelvemonth married, and just come off a jour-
ney, how all friends did in the country ? I said, I hoped
?
very well; but would be glad to warm my fingers.
Cry mercy, Madam ! And then he shuffled a little
farther from the fire ; and after two or three hems
and a long pause--
I have heard, says he, a most excellent sermon just
Dr. Thomas is a fine man truly : Did you ever
hear him, Madam ? No Sir, I generally go to my
own parish church. That is right, Madam, to be
sure. What was your subject to-cay? The Pharisee
and the Publican, Sir. A very good one truly ; Dr.
Thomas would have made fine work upon that sub-
ject. His text to-day was, Evil communications cor-
rupt good manners. A good subject, Sir; I doubt
not but the Doctor made a fine discourse upon it. O,
ay, Madam, he cannot make a bad one upon any
subject.
I
rung
for the tea-kettle; for thought I, we shall
have all the heads of the sermon immediately.
At tea he gave me an account of all the religious so-
cieties, unasked ; and how many boys they had put
out 'prentices, and girls they had taught to knit, and
sing psalms. To all which I gave a nod of approba-
tion, and was just able to say, (for I began to be most
horribly in the vapours) it was a very excellent cha-
rity. O, ay, Madam, said he again, (for this is his
word I find) a very excellent one truly ; it is snatching
so many brands out of the fire. You are a contributor,
Sir, I doubt not. O, ay, Madam, to be sure ; every
good man would contribute to such a worthy charity,
to be sure. No doubt, Sir, a blessing attends upon all
who promote so worthy a design. O, ay, Madam, no
a
YOUNG WOMAN'S COMPANION.
409
a
doubt as you say: I am sure I have found it, blessed
be God ! and then he twanged his nose, and lifted up
his eyes, as if in an ejaculation.
O my good aunt, what a man is here for a husband !
At last came the happy moment of his taking leave ;
for I would not ask him to stay supper, and more-
over he talked of going to a lecture at St. Helen's.
And then (though I had no opportunity of saying lit-
tle more than Yes, and No, all the time, for he took
the vapours he had put me into for devotions or gra-
vity, at least I believe so) he pressed my hand, looked
frightfully kind, and gave me to understand, as a mark
of his favour, that if upon further conversation, and
inquiry into my character, he should happen to like me
as well as he did from my behaviour and person, why,
truly, I need not fear, in time, being blessed with
him for my husband.
This, my good aunt, may be a mighty safe way of
travelling toward the land of matrimony, as far as I
know; but I cannot help wishing for a little more en-
fertainment on our journey. I am willing to believe
Mr. Richards an honest man; but am, at the same
time, afraid his religious turn of temper, however in
itself commendable, would better suit with a woman
who centres all desert in a solemn appearance, than
with, dear aunt,
Your greatly obliged kinswoman.
canca
Her Aunt's Answer, rebuking her ludicrous Turn of
Mind.
1
Dear Niece,
I AM sorry you think Mr. Richards
so unsuitable a lover. He is a serious, sober, good
inan; and surely when seriousness and sobriety make
a necessary part of the duty of a good husband, a good
father, and a good master of a family, those charac-
ters should not be the subject of ridicule, in persons
of our sex especially, who should reap advantages
a
14
3 F
410
YOUNG WOMAN'S COMPANION.
:
from them. But he talks of the weather when he first
sees you, it seems; and would you have had him di- .
rectly fall upon the subject of love the moment he be-
held you?
He visited you just after the sermon on a Sunday ;
and was it so unsuitable for him to let you see, that
the duty of the day had made proper impressions upon
him?
· His turn for promoting the religious societies,
which you speak so slightly of, deserves more regard
from every good person ; for that same turn is a kind
of security to a woman, that he who had a benevolent
and religious heart could not make a bad man, or a
bad husband. To put out poor boys to 'prenticeships,
to teach girls to sing psalms, would be with very few
a subject of ridicule ; for be that was so willing to
provide for the children of others, would take still
greater care of his own.
He gave you to understand, that if he liked your
character on inquiry, as well as your person and be-
haviour, he should think himself very happy in such
a wife ; for that, I dare say, was more like his lan-
guage, than what you put in his mouth; and let me
tell you, it would have been a much stranger speech,
had so cautious and serious a man said, without a tho-
rough knowledge of your character, that at the first
sight he was over head and ears in love with you.
I think, allowing for the ridiculous turn your airy
wit gives to this first visit, that, by your own account,
he acted like a prudent, serious, and worthy man, as
he is, and like one who thought flashy compliments
beneath him in so serious an affair as this.
I think, dear niece, this not only a mighty false way,
as you call it, of travelling towards the land of matri-
mony, but to ihe land of happiness, with respect as
well to the next world as this. And it is to be hoped
that the better entertainment you so much wish for on
your journey, may not lead you too much out of your
way and divert your mind from the principal view
which
you ought to have at your journey's end.
.
YOUNG WOMAN'S COMPANION. 411
In short, I should rather have wished that you could
bring your mind nearer to this standard, than that he
should bring down his to your level. And you would
have found more satisfaction in it than you imagine,
could you have brought yourself to a little more of that
solemn appearance, which you treat so lightly, and
which, I think, in him, is much more than mere ap-
pearance.
Upon the whole, dear niece, I am sorry that a wo-
man of virtue and morals, as you are, should treat so
ludicrously a serious and pious frame of mind, in an
age wherein good examples are so rare, and so much
wanted ; though, at the same time, I am far from of-
fering to prescribe to you in so arduous, an affair as an
husband, and wish you and Mr. Richards too, since
you are so differently disposed, matched more suitably
to each other's mind than you are likely to be toge-
ther: For I am
Your truly affectionate aunt.
a
FAMILIAR LETTERS.
From a sensible Lady, with a never failing Receipt
for a Beauty wash.
AS you seem so intent on improving the
personal charms of your already amiable daughier, I
can no longer delay answering your letter. You
would be glad, you say, of a receipt to make a wash;
but it must be perfectly innocent. What I recom-
mend, Madam, is truly so, and will greatly illustrate
and preserve her complexion.
Pray let her observe the folowing rules.
In the morning fair water is to be used as a prepa-
ratory; after which she must abstain from all sudden
gusts of passion, particularly envy, as that gives the
skin a sallow paleness. It may seem trifling to talk of
temperance, yet must this be attended to, both in
412
YOUNG WOMAN'S COMPANION.
eating and drinking, if she would avoid those pimples,
for which the advertised washes are a boasted cure.
Instead of rouge, ler her use moderate exercise, which
will excite a natural bloom in her cheeks, not to be
imitated by art. Ingenuous candour, and unaffected
good humour, will give an openness to her counte-
nance that will make her universally agreeable. A
desire of pleasing will add fire to her eye, and breathing
the morning air at syn-rise will give her lips a vermi-
lion hue. That amiable vivacity, which she now pos-
sesses, may be happily heightened and preserved, if she
avoids late hours and card playing, but not otherwise :
For the first gives the face a drowsy disagreeable as-
pect, and the last is the mother of wrinkles. -A white
hand is a very desirable ornament; and a hand can
never be white unless it be kept clean. Nor is this
all; for if the young lady will excel her companions
in this respect, she must keep her hands in constant
motion, which will occasion the blood to circulate
freely, and have a wonderful effect. The motion I
would recommend, is working at her needle, brushing
up the house, or twirling the distaff. It was this in-
dustry in our grandmothers which gave Knellar an op-
portunity of gratifying posterity with the view of so
many fine hands and arms in his incomparable por-
traits. A few words more and I have done. Let
her preserve an unaffected neatness in her apparel :
her fortune will permit her to dress elegantly; but her
good sense should always prevent her from descending
to gaudiness, which strikes the eyes of the ignorant, but
disgusts those of true taste and discernment; besides,
Madam, your daughter has so many natural charms,
ihat she can have no occasion to wear clothes that will
attract all the attention of the multitude. She posesses
more beauties than she is acquainted with, which is
no small addition to her merit; but how can it be
otherwise, when she is your daughter, and has you for
an example?
I am, &c.
!
YOUNG WOMAN'S COMPANION.
413
Domestic Rule, the Province of the Wife.
Madam,
I must assert, that the right of directá.
ing domestic affairs is, by the law of nature, in the
woman; and that we are perfectly qualified for the
exercise of dominion, notwithstanding what has often
been said by male coats to the contrary. Thiose who
pretend to direct our bringing up, seem to have des
tined us to that power which they would afterwards
dispute. We are employed in our samplers, or die
verting ourselves with our babes; we pass from our
mother's nursery to our own, and from imaginary
visits to real ones, without fatiguing ourselves with
a variety of unnecessary acquiremenis, on which the
men most value themselves. Indeed, which I would
condemn too eager a pursuit of, we are taught singing
and dancing; but what are these to the drudgery of
schools and universities? The business of a family,
when thoroughly performed, takes in the whole circle
of our time, and affords no room for any thing except
innocent relaxations. We are certainly then more
likely to understand domestic policy than the men,
who have twenty other things to mind.
A mere
housewife, like a mere scholar, is fit for nothing else,
I admit, and will make a man a very unsociable com-
panion. But as some men of great application to their
respective professions, liave, notwithstanding, a very
polite behaviour, so a woman may make the govern
ment of her house the principal care, without suffering
it to become the principal theme of her discourse ; nor
do I think it at all necessary, that to establish a cha-
racter as a manager, her husband should twice or
thrice a-week hear her scolding the servants. This is
one of the greatest objections to female government,
and our adversaries would fain present it as a thing
as necessary to us, as a standing army to the adminis-
tration. But both may be calumnies, and the meie
effects of a desire to get into o:her folks' place, Ex-
4
414
YOUNG WOMAN'S COMPANION.
perience is wholly on our side ; for wherever the mas-
ter exceeds his proper sphere, and pretends to give
law to the cook-maid as well as the coachman, we
observe a great deal of discord and confusion. When
a man, who is always a better judge when things are
wrong, than of the method of setting them to rights,
encroaches on the woman's province, it is the ready
way to make the rest of the family despise them both.
But when a woman of tolerable good sense is allowed
to direct her house without controul, all things go well;
she prevents even her husband's wishes, the servants
know their business, and the whole family live easy
and happy. It is with great concern that I perceive
our sex of late, inclined to mind any thing rather
than their families, which inclination must have fatal
consequences. Can there be
Can there be any thing more honour-
able for a woman than the right management of her
family? And it may be observed to them, that they
must take their choice either to manage their children
or servants, or to be managed by them. If liberty is
the thing they aim at, they certainly mistake the road.
A woman's freedom consists in power, and not in a
licence, to gad about; which is scandalous even in a
girl, and bespeaks a giddiness of soul below compas-
sion. The conduct of the estate or business ought
surely to be in the husband, and if he parts with it, it
is an act of weakness. The conduct of the house
belongs as justly to the wife; and no man ought to
marry a woman whom he would not trust with the
management of such concerns. Adieu, dear friend !
incroach not on the province of your husband, but
continue to be mistress in your own.
Your affectionate friend.
I am
YOUNG WOMAN'S COMPANION..
415
From a Lady to her Acquaintance, on growing old,
My dear Lucy,
I have been thinking that human un-
derstanding is no less liable to be unhinged, than the
mechanism of the human frame. The least jar of sure
prise puts it out of tune, and one cannot presently get
into order again. We have certainly passions of the
mind, as well as diseases of the body, which we are
not aware of, till some sudden accident calls them
forth', and the one are no less capable of suspending
the faculties of reason for a time, than the other are of
obstructing the animal fuid, to the proper circulation
of which we owe our health and vigour.
I was led into this reflection by catching myself in
a folly, which I shall not be much ashamed of con-
fessing: since, on contemplating some passages my
observation supplies me with, I find my foible inhe.
rent in a more or less degree, in the whole species of
human kind, though few are ingenuous enough to
acknowledge it.
I was sitting yesterday in my parlour-window,
looking carlessly on the people as they passed; when
all at once a fellow abruptly presented himself before
me, and cried in a hoarse voice ---Spectacles, Madam !
Fine spectacles ! and at the same time thrust a pair of
those rose-saddles within the sash. You cannot ima- .
gine, dear Lucy, how I was shocked; I gave the man
a short answer, and immediately threw down the
window...Good God ! said I to myself, do I look old
enough to be supposed to want spectacles ! not consider-
ing that it was the fellow's trade to offer them to every
body, and that many people younger than myself
were obliged to make use of them. I ran however to
my glass, and fancied that I perceived what they call
the crow's feet appearing at the corner of my eyes.--
I looked, and looked again, and the more I did so, the
more I thought these cruel marks of time were visible;
and now recollecting that my last birth-day brought
416
YOUNG WOMAN'S COMPANION;
me into my one and thirtieth year, and that a very few
more of them would rank me among the number of
the aged, I fell into such a fit of the vapours as I had
never before known. Is not this unaccountable ?
Where then was my understanding !--where my rea-
son The little share I have is sufficient to make mo
know, that whoever lives a great while in this world
must grow old, and few of us there are who desire
to die young. Why was not this knowledge at
hand to make me easy under the common course of
nature?
I do assure you, I had grown two or three hours
older, before I could bring myself to be reconciled
with the apprehensions that every moment brought
me nearer to that so much dreaded stage of life ; but,
thank heaven, I got the better of it at last, and
laughed at the foolish part my imagination had been
acting.
That we all, however, have a natural aversion to
grey hairs and wrinkles, cannot be denied, and that
to overcome the uneasiness their approach inflicts, re-
quires the utmost exertion of our reason; yet is not
this an inconsistency, a kind of absurdity in our habit
of thinking? We ridicule a thousand lesser follies of
mankind, yet pass over that which more than all de-
serves censure, the being ashamed or afraid of attain.
ing what all the world, as well as ourselves, would
wish to arrive at. But we would live for ever if we
could, and yet be always young; we would annihin
bate the depredations of time from fifteen to sixty; and
even then not be content perhaps to be thought on
our decline.
Were old age terrible to us, merely as it is the fore.
runner of death, or as it is generally attended with in-
firmities which render life a burthen, I should not he
so much surprised: but alas ! we see death and dis-
eases seize on youth and strength; no time of life is a
security against either. Nor is it altogether the ap-
prehension of being deprived of what share of beauty
nature may have bestowed upon us, that renders it so,
>
YOUNG WOMAN'S COMPANION.
417
alarming, since that also may be lost by the small-
pox, and a thousand other accidents. No, it is only
the name, not the effects, we so much dread; and í
believe most people would rather choose deformity
with youth, than comeliness with old age.
This, and some other propensities of the mind, in
my opinion, are sufficient to convince any thinking
person of the importance of the human understanding,
and oblige us all to own, with the poet, that
Reason in man is but a twinkling lamp
Of wandering life, that wakes and winks by turns:
Fooling the follower betwixt shade and shining.
You will imagine, by my being so 'serious, that I
have not yet got over the fright the man put me into,
and indeed I am not sure whether I have or not; but,
be that as it will, I have resolution enough to wish,
from the very bottom of my heart, that you and I may
grow old in friendship, and that, whatever effect time
may have upon our persons, our minds may remain as
now united; which will be a balance against the mor-
tifications in the power of the old gentleman with the
hour-glass, to
My dear Lucy,
Your's, with the most perfect amity.
1
To a Lady who had lost her Beauty by tire Small-por,
My dear Ophelia,
I received yours, and rejoice too
much on your recovery, to be able to condole with
you on any alteration your late illness has made on you;
and, indeed, how great soever it may be, I am far from
thinking it deserves to be mentioned with that concern
you express. You have encountered death, and
,
foiled him at one of his sharpest weapons ; and if you
have rceived some scars, you ought to look upon
them
-C
14
3 G
418
YOUNG WOMAN'S COMPANION.
rather as trophies i of victory, than blemishes - What
.
if your complexion has lost some of its fair enamel,
and your features are not altogether so delicate; the
less charms your glass presents you with, the more you
will find in your closet ; and, deprived of vain plea-
su e in contemplating the graces of your outward
form, you will have the greater leisure to improve and
embellisb those which are not so easily impaired.
Let us pretend what we will, it is the ambition of
attracting admirers, that renders beauty of so much
value to all the young and gay; but, if we consider
seriously, we shall find that it is virtue, good sense,
sweetness of disposition, and complaisance, of which
the girdle of Cytherea should be composed. The
finest face in the world without them, will not long
maintain its empire over the heart of a man of under-
standing ;-as the poet truly, says,
VE
Beauty soon grows familiar to the eye;
Virtue alone has charms that never die.
Do not think, however, that I am glad to find
you
are more on a level, than before this accident, with
the greatest part of our sex. I confess, the, beauties
of the person greatly contribute to set off and render
those of the mind conspicuous, and for that reason
should lament extremely any defect in the one, if I
were not certain you had enough of the other to en-
gross know you ;
the whole attention of as many as
and, that they may every day increase in the lustre of
true dignity, is the sincere wish of, my dear Ophelia,
Yours,
YOUNG WOMAN'S COMPANION.
419
ELEGANT LETTERS.
2
The
following Letter, written by Mr. Gay, giving an
Account of two Lovers who were struck dead by the
same Flash of Lightning, is reckoned a Masterpiece
in Epistolary descriptive Writing.
01:
IN
1
w
Stanton Harcourt, Aug. 9, 1718.
THE only news you can expect to have
from me here, is news from heaven: for I am quite
out of the world, and there is 'scarce any thing can
reach me, except the noise of thunder, which un-
doubtedly you have heard too. We have read in old
authors, of high towers' levelled by it to the ground,
while the humble valleys' have escaped. The only
thing that is proof against it is the laurel, which how-
ever I take to be no great security to the brains of
modern Authors. But to let you see that the contrary
to this often happens, I must acquaint you, that the
highest and most extravagant heap of towers in the
universe, which is in this neighbourhood, stands still
undefaced, while a cock of barley in our next field
has been consumed to ashes. Would to God that this
heap of barley had been all that had perished ! but un-
happily beneath this little shelter sat two much more
constant lovers than ever were found in romance under
the shade of a beech tree. John Hewet was a well-
set man of about five and twenty. Sarah Drew might
rather be called comely than beautiful, and was about
the same age. They had passed through the various
labours of the year together, with the greatest satis-
faction ; if she milked, it was his morning and even-
;
ing :care to bring the cows to her hand. It was but
last fair that he bought her a present of green silk for
her straw hat, and the posey on her silver ring was of
his choosing. Their love was the talk of the whole
neighbourhood ; for scandal never affirmed that they
1
420 YOUNG WOMAN'S, COMPANION.
had any other views than the lawful possession of
each other in marriage. It was that very morning that
he had obtained the consent of her parents, and it was
but till the next week that they were to wait to be
happy. Perhaps, in the interval of their work, they
were now talking of their wedding clothes, and Johú
was suiting several sorts of poppies and field flowers to
her complexion, to choose her a knot for the wedding-
day. While they were thus busied, (it was on the last
day of July, between two and three in the afternoon)
the clouds grew black, and such a storm of lightning
and thunder ensued, that all the labourers made the
best of their way to the best shelter the trees and
hedges afforded. Sarah was frightened, and fell down
in a swoon on a heap of barley. John, who never
separated from her, sat down by her side, having
raked together two or three heaps, the better to se-
cure her from the storm. Immediately there was heard
a loud crack, as if heaven had split asunder. Every
one was solicitous for the safety of his neighbour, and
called to one another throughout the field. No answer
being returned to those who called to our lovers, they
stepped to the place where they lay. They perceived
the barley all in a smoke, and then espied this faithful
pair. John, with one arm about Sarah's neck, and
the other held over her, as if to screen her from the
lightning. They were both struck in this tender pos-
ture. Sarah's left eye-brow was singed, and there ap-
peared a black spot on her breast. Her lover was all
over black, but not the least signs of life were found
in either. Attended by their melancholy companions,
they were conveyed to the town, and the next day
interred in Staunton Harcourt church-yard. My
Lord Harcourt, at Mr. Pope's and my request, has
caused a stone to be placed over them, upon com-
dition that we should furnish the epitaph, which is as
follows:
YOUNG WOMAN'S COMPANION.
421
When eastern lovers feed the funeral fire,
On the same pile the faithful pair expire ;
Here pitying Heav'n that virtue mutual found,
And blasted both, that it might neither wound.
Hearts so sincere th' Almighty saw well pleas'd
Sent his own lightning, and the victims seiz'd.
But my Lord is apprehensive the country, people
will not understand this, and Mr. Pope says he will
make one with something of scripture in it, and with
as little poetry as Hopkins and Sternhold.
I am, &c.
LOR
-13
SW
The following most affectionate Letter, universally ad-
mired, was written by Mr. Pope, to the Bishop of
Rochester, about a month before his Banishment.
ONCE more I write to you, as I pro-
mised, and this once I fear will be the last; the cúr-
tain will soon be drawn between my friend and me,
and nothing left but to wish you a long and good night.
May you enjoy a state of repose in this life, not unlike
that sleep of the soul which some have believed is to
succeed it, where we lie utterly forgetful of that world
from which we are gone, and ripening for that which
we are to go to. If you retain any memory of the
past, let it only image to you what has pleased you
best; sometimes present the dream of an absent friend,
or bring you back an agreeable conversation. But,
upon the whole, I hope you will think less of the time
past than of the future ; as the former has been less
kind to you than the latter infallibly will be. Do not
envy the world your studies; they will tend to the
benefit of man, against whom you can have no com
plaint, I mean of all posterity: And perhaps at your
time of life nothing else is worth your care.
What is
every year of a wise man's life but a censure or critic
on the past? Those whose date is the shortest, live long
enough to laugh at one half of it. The boy despises
422
YOUNG WOMAN'S COMPANION.
4
the infant, the man the boy, the philosopher both,
and the Christian all. You may now begin to think
your manhood was too much a puerility; and you
will never suffer your age to be but a second infancy.
The toys and baubles of your childhood' are hardly
now more below you, than those toys of our riper and
declining years, the drums and rattles of ambition, and
the dirt and bubbles of avarice. At this time, when
you are cut off from a little society, and made a citi-
zen of the world at large, you should bend your talents
not to serve à party, or a few, but all mankind. Your
genius should mount above that mist, in which its
participation and neighbourhood with earth hath long
involved it. To shine abroad and to heaven, ought
to be the business and the glory of your present situ.
ation. Remember it was at such a time that the
greatest lights of antiquity dazzled and blazed the
most ; in their retreat, in their exile, or in their death.
But why do I talk of dazzling or blazing ? it was then
that they did good, that they gave light, and that they
became lights to mankind.
Those aims alone are worthy of a spirit truly great,
and such therefore I hope will be yours.
yours. Resentment
indeed may remain, perhaps cannot be quite extin-
guished, in the noblest minds; but revenge will never
harbour there. Higher principles than those of the
first, and better principles than those of the latter, will
infallibly influence men whose thoughts and whose
hearts are enlarged, and cause them to prefer the
whole to any part of mankind, especially to so small
- a part of one's single self.
Believe me, my Lord, I look upon you as a spirit
entered into another life, as one just upon the edge of
immortality, where the passions and affections must
be much more exalted, and where you ought to des-
pise all little views, and all mean retrospect. Nothing
is worth your looking back; and therefore look for
ward, and make (as you can) the world look after
YOUNG WOMAN'S COMPANION.
423
you ; but take care that it be not with pity, but with
esteem and admiration,
I am, with the greatest sincerity, and passion for
your fame as well as happiness,
Yours, &c.
more
r
.
From Mr. Pope'to Mr. Steele, on sickness and dying
young
YOU formerly observed to me, that
nothing made a more ridiculous figure in a man's
life than the disparity we often find in him, sick
and well: Thus one of an unfortunate constitution
is perpetually exhibiting a miserable example of
the weakness of his mind, and of his body in their
turns. I have had frequent opportunities of late to
consider myself in these different views and I hope
have received some advantage by it, if what Waller
says be true, 'that
The soul's dark cottage, batter'd and decay’d,
." Lets in new light thro' chinks that time has made.
Then surely sickness, contributing no less than old age
to the shaking down this scaffolding of the body, may.
discover the inward structure more plainly. Sickness
is a sort of early old age; It teaches us a diffidence in
our earthly state, and inspires us with the thoughts of
a future, better than a thousand volumes of philoso-
phers and divines; it gives so warning a concussion to
those props of our vanity, our strength and youth, that
we then think of fortifying ourselves within, when
there is so little dependance upon our out-work.
Youth, at the very best, is but a betrayer of human
life in a gentle and smoother manner than age: It is
like a stream that nourishes a plant upon a bank, and
causes it to flourish and blossom to the sight, but at
the same time it is undermining it at the foot in secret.
My youth has dealt more fairly and openly with me;
1
424
YOUNG WOMAN'S COMPANION ;
it has afforded several prospects of my danger, and
given me an advantage not very common to young
men, that the attractions of the world have not dazzled
me very much ; and I begin where most people end,
with a full conviction of the emptiness of all sorts of
ambition, and the unsatisfactory nature of all human
pleasure. When a smart fit of sickness tells me this
scurvy tenement of my body will fall in a little time,
I am even as unconcerned as the honest Hibernian,
who being in bed in the great storm some years ago,
and told the house would tumble over his head, made
answer, “ What care I for the house, I am only a
lodger." I fancy it is the best time to die when
one is in the best humour; and so excessively weak as
I now am, I may say with conscience, that I am not
at all uneasy at the thought, that many men, whom I
never had any esteem for, are likely to enjoy this world
When I reflect what an 'inconsiderable
little atom every single man is, with respect to the
whole creation, methinks it is a shame to be concern-
ed at the removal of such a trivial animal as I am.
The morning after my exit the sun will rise as bright
as ever, the flowers smell as sweet, the plants spring
as green, the world will proceed in its old course,
people will laugh as heartily, and marry as fast as they
used to do. The memory of man (as it is elegantly
expressed in the book of Wisdom) passeth away as the
remembrance of a guest that tarrieth but one day,
There are reasons enough in the fourth chapter of the
same book to make any young man content with the
prospect of death. For honourable age is not that
which standeth in length of time, or is measured by
number of years; but wisdom is the grey hair to men,
and an unspotted life is old age. He was taken away
speedily, lest wickedness should alter his understanding,
or deceit beguile his soul, &c.
after me.
a
1
YOUNG WOMÅN'S COMPANION.
425
a
The following Letter was written to the Dean of Wa-
terford by à Widower, thé Father of sir Children,
The design of it was to invite the Dean and his
Company to 'Supper, pårticularly Miss Elizabeth
Marshall, a young Lady about eighteen—and whose
Fortune was 30,0001. who was lodged in the Dean's
Study, he having much Company at that Time.
Reverend Sir,
I AM told there is a book which
lies in your study in sheets, and all who have seen it
admire that it should remain so long unbound: I
think it is called Marshall's Epithalamium, or some
such name ; but lest I should be mistaken in the title,
I will describe it as well as I can.
It is a fair and beautiful manuscript, the ink vety
black, and shining on the whitest virgin vellum that
can be imagined; the characters are so nice and deli.
cate as to discover it to be the work of some masterly
hand; and there is such a symmetry and exact propor-
l
tion in all its parts, and the features (if I may so call
them) are so just and true, that it puis the reader often
to a stand in admiring the beauties of them.
The book has an additional ornament, which it did
not want, all the margin being flourished with gold;
but that which commends it more is, that though it
has been written full eighteen years, as I have been
informed, yet it is not sullied nor stained; insomuch
that one would think it was never once turned over
by any man.
The volume of itself does not appear to be of any
great bulk, and yet I understand it has been valued at
30,0001..
It is a pity so valuable a piece should ever be lost;
and the way to prevent this, is by increasing the co-
pies of it. If the author will give consent, and you
will license it, I will immediately put it into the press.
I have all the necessary apparatus for that purpose, and
1
14
3 H
426
YOUNG WOMÁN'S COMPANION.
>
a
a curious set of letters, that were never used but in the
impression of one book, and of this foo no more than
half a dozen copies: So that you must imagine they
are never the worse for wearing. For my part, I will
spare no pains to embellish and adorn the whole with
the most natural and lively figures ; and I shall not
despair of producing an edition as beautiful in the eyes
of men as the dear original is at present in mine.-
Methinks I could read it with pleasure night and day.
If therefore you will do me the favour to let me
have your company this evening, and bring this incom-
parable piece along with you, it will add to the enter-
tainment of every one, but particularly of him who is
always with great respect, Rev. Sir,
Your most obedient servant and faithful friend.
A Letter of Consolation on the Death of a Friend.
I SHOULD never have believed,
Madam, that one of your letters could have afflicted
me, how bad news soever it had brought me. The
bare sight of your writing seemed to be a remedy
against every evil that I could imagine ; but I acknow-
ledge to you it is an extreme grief to me that I have
been informed of the loss we have had. Our friend
was valuable in every respect; she was beautiful, ten-
der, generous, witty, and of so just a judgment, that
she valued you above every thing in the world. She
had over and above in dying, the only good quality
which she wanted during her life; that is, she bore
with resolution a thing, the bare name of which had
made her tremble. She accompanied this greatness of
soul with so truly a Christian piety, that I think we
ought not to mourn for her. It is loving her with too
selfish an affection to be sorrowful when she leaves us
in order to be better, and when she goes to enjoy in
the other world a repose which she could never find
in this. I shall endeavour to make advantage of the
exhortation you gave me to follow so good an example,
YOUNG WOMAN'S COMPANION.
427
and it will not be the first time that you have made me
a better man.
The troubles I have hitherto had will
not ill assist your admonitions; for I think a few things
contribute more to make us die without reluctancy,
than to have no pleasure in life: Not that I should be
very glad to finish my career too hastily, seeing that
you
must return soon. You may guess whether it be easy
for me to renounce the advantage of seeing you again,
and of protesting to you to what a degree I am, &c.
To Mrs. Rowe on the Vanily of all sublunary Enjoy-
ments.
PEOPLE seem at present more bu-
sily employed in preparing for the King's birth-day,
than for their own last; and appear to be in a greater
anxiety for a seat in the dancing-room, than for a seat
in Paradise.
I was last night with ; a barge of music follow.
ed us; but in the midst of this gaiety your letter was
not the only thing that put me in mind of mortality ; I
;
had such a violent pain in my head, that neither the
wit of the company, the softness of the music, nor the
beauty of the evening, could give me any sincere de
light. If pleasure be the lot of man, it must be in
something beyond the grave; for on this side constant
experience tells us, all is vanity.
But this confession has hardly any influence on
human conduct ; for people in a high rank must often
act against their reason, to avoid being thought unfa.
shionable; and, for fear of being thought mad by the
modish world, must act in a manner which they are
sensible is being truly so, to be in vogue with their
polite cotemporaries.
I cannot forbear thinking with myself, that if a being
endued with reason and a capacity of judging, (an in-
habitant of another planet, and an utter stranger to our
nature) could take a view of our actions, he would be
at a loss to imagine what we were; and, had he no in-
a
428 YOUNG WOMAN'S COMPANION.
former, but was to judge by our conduct, he would
certainly either imagine that we were a species who
were ensured always to live in the world we now in-
habit, or else that, after enjoying ourselves here as
long as we could, we were to be insensible for
ever,
without the least expectation of a future judgment,
punishment, or reward,
You would hardly make an apology for desiring me
to write to you, if you knew how much pleasure the
injunction gives
Yours, unalterably.
9
To Colonel R- -, in Spain from his Lady in
England.
BEFORE this can reach the best of
husbands, and the fondest lover, those tender names
will be of no more concern to me. The indisposition
in which you, to obey the dictates of your honour and
duty, left me, has increased upon me, and I am ac-
quainted by my physicians, I cannot live a week long-
er. At this time my spirits jail me, and it is the ardent
love I have for you that carries me beyond my
strength, and enables me to tell you, the most painful
thing in the prospect of death is, that I must part with
you: but let it be a comfort to you that I have no
guilt that hangs upon me; no ynrepented folly
retards me; but I pass away, my last hours in re-
flection upon the happiness we haye lived in to-
that it is so soon-to have
an end. This is a frailty which, I hope, is far from
being criminal, that methinks there is a kind of piety
in being so unwilling to be separated from a state
which is the institution of Heaven, and in which we
have lived according to its laws. As we know no
more of the next life, but that it will be an happy one
to the good, and miserable to the wicked, why may
we not please ourselves, at least, to alleviate the diffi-.
culty of resigning this being in imagining that we
shall have a sense of what passes below, and may pos.
gether, and in
YOUNG WOMAN'S COMPANION. 429
.
sibly be employed in guiding the steps of those with
whom we walked with innocence when mortal? Why
may not I hope to go on in my usual work and though
unknown to you, be assistant in all the conflicts of
your mind? Give me leave to say to you, O best of
men! that I cannot figure to myself a greater happi-
ness than in such an employment; to be present at
all the adventures to which human life is exposed ; to
administer slumber to thy eye-lids in the agonies of a
fever ; to cover thy beloved face in the day of battle ;
to go with thee a guardian angel, incapable of wound
or pain, where I have longed to attend thee, when a
weak, a fearful woman. These, my dear, are the
thoughts with which I warm my poor languid heart ;
but indeed I am not capable, under my present weak.
ness of bearing the strong agonies of mind I fall into
when I form to myself the grief you must be in upon
the first hearing of my departure. I will not dwell
upon this, because your kind and generous heart will
be but the more afficted, the more the person for,
whom you lament offers you consolation. My last
breath will, if I am myself, expire in a prayer for
you. I shall never see your face again. Farewell for
ever.
:: Cath of her Mother.
From Miss - to her Brother, to acquaint him
with the
My dear Brother,
WHAT shall I tell you ? how will
you be able to bear the fatal news of the death of our
much-honoured mother, whose loss is to me more bit-
ter than death, i and will plunge you, I fear, into the
deepest sorrow? But the other night she called me
to her bed-side, and taking me by the hand, said,
“My dear child, I am just going to leave you; a few
hours will bear me to the world of spirits. I willingly
resign you, my dear charge, and your brothers, if they
430 YOUNG WOMAN'S COMPANION.
are yet alive, to the care of a good God, who will
always befriend the virtuous. I rejoice you are of that
number: if you continue as you have set out, you can-
not fail of being happy. When you have an opportu-
nity to write to your brothers, or shall see them, tell
them I died with them on my heart, left them a mo-
ther's blessing, and had no higher wish on earth than
to hear they were wise and good. Alas, poor Pam-
philus ! would to God he was so : were I sure of this
I should die perfectly easy. I hope Ebulus will return
to you, and heaven make you happy in each other.
Farewell, my dearest child ! may Heaven preserve
you wise and good; and when you drop a tear to the
memory of a loving mother, be excited thereby to
imitate whatever you thought good in her.. Oh ! fare-
well."— With these words, the dear woman resigned
her soul into her Maker's hands, and smiled in the
agony of death. O! my dear brother, grief over-
whelms me; I can add no more, but that I long ex-
ceedingly. to see you ; that will be my only cordial
to alleviate the heavy loss of your affectionate sister,
The following letter was written by a gentlewoman
to her husband, who was condemned to suffer deaiii.
The unfortunate catastrophe happened at Exeter, in
the time of Oliver Cromwell's usurpation.
Mrs. Penruddock's last Letter to her Husband.
My dear heart,
MY sad parting was so far from
making me forget you, that I scarce thought upon
myself since, but wholly upon you. Those dear em-
braces which I yet feel, and shall never lose, being
the faithful testimonies of an indulgent husband, have
charmed my soul to such a reverence of your remem-
brance, that were it possible, I would, with my own
blood, cement your dear limbs to life again ; and
YOUNG WOMAN'S COMPANION.
431
(with reverence) think it no sin to rob heaven a little
longer of a martyr. O, my dear, you must now pardon
my passion, this being my last (O fatal world!) that
ever you will receive from me; and know, that until
the last minute that I can imagine you alive, I will
sacrifice the prayers of a Christian, and the groans of
an afflicted wife. And when you are not, (which sure
by sympathy I shall know) I shall wish my own dis-
solution with you, that so we may go hand and hand
to heaven. 'Tis too late to tell you what I have, or
rather have not done for yoy; how turned out of doors
because I came to beg mercy; the Lord lay not your
blood to their charge. I would fain discourse longer
with you, but dare not ; passion begins to drown my
reason, and will rob me of my devoir, which is all í
have left to serve you. - Adiey, therefore, ten thousand
times, my dearest dear; and since I must never see
you more, take this prayer: May your faith be so
strengthened, that your constancy may continue ! and
then I know heaven will receive you; whither grief
and love will, in a short time (I hope) translate,
My, dear, your sad, but constant wife,
even to love your ashes when dead,
ARUNDEL PENRUDDOCK.
P.S. Your children beg your blessing, and present
their duties to you.
reren
1
Mr. Penruddock's last Letter to his Lady.
Dearest and best of Creatures !
I HAD taken leave of the world
when I received yours; it did at once recal my fond-
ness for life, and enable me to resign it. As I am sure
I shall leave none behind me like you, which weak-
ens my resolution to part from you; so when I reflect
I am going to a place where there is none but such as
you, I recover my courage. But fondness breaks in
432
YOUNG WOMAN'S COMPANION.
upon me, and I would not have your tears flow to-
morrow, when your husband, and the father of the
dear babes is a public spectacle. Do not think meanly
of
me, that I give way to grief now in private, when I
see my sand run so fast. I, within a few hours, am fo
leave you helpless and'exposed to the merciless and in-
solent, that have wrongfully put me to a shameful
death, and will object that shame to my poor children.
I thank you for all your goodness to me, and will en-
deavour so to die, as to do nothing unworthy that vir-
tue in which we have mutually supported each other,
and for which I desire you not to repine that I am
first to be rewarded ; since you ever preferred me to
yourself in all other things, afford me, with cheerful-
ness, the precedence in this.
I desire your prayers in the article of death, for me
own will then be offered to you and yours.
<
J. PENRUD DOCK
OF DRAWING,
YOUNG WOMAN'S COMPANION.
433
OF DRAWING.
DR
RAWING is the art of representing, by outlines
and shadows, the various productions of nature
and art, and of enlarging and contracting objects in
the most exact proportion.
This art recalls to our memory things long since
past, and rescues from oblivion the deeds of our illus.
trious ancestors, at the same time that it revives their
image in our mind, by preserving their features for
many generations : in short, it may be said to be the
silent, but most expressive language of nature, which
speaks to the eye, is understood by all nations, and
conveys an idea where even words themselves would
prove deficient.
The implements necessary for drawing are,-a ruler,
compasses, charcoal, a black lead pencil, pen-knife,
port-crayons, black, white, and red chalk, crayons,
Indian ink, crow-quill pens, camel's hair pencils,
fitches, paper of several sorts, and port-folios.
General Rules for Drawing.
The first thing to be observed is the choice of proper
originals.
Having provided this, begin with the outlines of
the several features, as the eyes, nose, mouth, ears,
&c. as they occur in the book. Practise these often
over, till you are quite master of them ; then proceed.
to a profile, or side face, after that to an oval, or full
face; always remembering that each of these must be
perfectly attained before you venture to proceed fur-
ther.
When you can copy a face correctly; the next thing
is to draw the several limbs or paris of the body, as the
hands, arms, legs, feet, &c. then go to the hody itself;
which having done, you will be able to undertake a
whole figure, observing carefully the exact proportions
and bearings of one part with the other,
15
3 I
434 YOUNG WOMAN'S COMPANION.
a
a
a
The learner ought to be particularly cautious that he
does not attempt a whole figure before he has made
hinself master of the several parts, for this is begin.
ning his work at the wrong end, and is almost similar
to a man attempting to raise a building without a
a
foundation.
As for beasts, birds, plaots, &c. we deem it use-
less to give directions for drawing them, as it is well
known that he who has so far improved his ideas as to
be able to draw a human figure correctly, will find it
no difficulty to perform every other branch of this art.
Sketch or draw all your outlines faintly, with a piece
of soft charcoal (which may be known by the pith in
the middle) cut to a point like a pencil; and when
you see any thing amiss, whisk it out with a handker.
chief or feather, correct your errors with a black lead
pencil, and compare your work with the original, till
every part of them correspond. This done, finish your
outlines with black lead or Indian ink. This advice,
properly attended to, will save you an infinite deal of
Trouble, in drawing over and over again, to your no
small discouragement.
If you prefer Indian ink, rub it with water upon a
marble, and with a crow-quill pen perfect your out-
lines ; then rub out the marks of the pencil with bread.
Keep three or four different shades of ink in the hol-
lows of your stone, to distinguish your distances, re-
serving one of the holes for water.
· When you are thoroughly versed in the outlines,
your next business will be to learn to shadow.
Be not too hasty at first setting out, which will but
impede your progress, and hinder your improvement;
whereas, by bestowing a little more time, you will at-
tain perfection sooner than you can well imagine, and
expedition will come of itself as you become more ex-
perienced.
Of Copying Draughts.
When you wound copy a print or drawing exactly
of the same size, rub the back of it with the dust of:
YOUNG WOMAN'S COMPANION. 435
>
red chalk or black lead ; lay this upon your paper,
and pin it down at the four corners; then with a blunt
point trace the outlines and breadths of the shadows;
which done, having carefully examined it, to see that
nothing be omitted, take it off, and finish it with the
pencil or pen.
Another way to make an exact copy, and at the
same time to preserve the original, is to lay a piece of
transparent paper upon it, and draw the outlines
thereon with a black lead pencil; then between that
and the paper you intend to draw upon, place a piece
of thin post paper, reddened, or blackened at the back;
after which proceed to trace and finish it according to
the foregoing rule.
Of Enlarging and Contracting.
Divide your original with a pair of compasses into
any number of squares, and rule them across with a
black lead pencil from side to side, and from top to
Then having your paper of the size you intend, di-
vide it into the same number of squares, either bigger
or less, as you enlarge or contract it.
Place your original before you, and draw square by
square the several parts; observing to make the part
you are drawing fall into the same part of the square
as it does in your original. To prevent mistakes, num-
ber the squares both of the original and copy.
Then outline it with Indian ink, rub out the marks
of the pencil with bread, and shade it at pleasure.
Of Imitation of Life.
Let the person you draw after be of a proportion-
able size, and well shaped : place him in the easiest
and most natural attitude ; then with your charcoal
sketch faintly the head, or any of the limbs separately;
which having carefully done, proceed to finish with
your pencil.
When you have sufficiently practised the several
parts or limbs, you nay. draw the whole figure, in
bottoms that
436
YOUNG WOMAN'S COMPANION.
jiti?
of the person
whatever attitude you think proper to place it; be-
ginning with the easiest, and proceeding by degrees
to the more difficult postures, as time and experience
shall enable you.
Be sure to finish your outline so correctly (making
all the muscles as they occur) that even before you
give it any shadow, it may have some resemblance
The true propoţtion which one part of a human fin
gure bears to another, will be seen in the figure you
draw from; which may serve as a standard to examine
your drawing by, except where the figure is to be fore-
shortened, in which case 'nature will be the best
guide.
In drawing of a likeness, care must be taken to ex-
presss the passions in the most lively manner, which is
to be done by observing the peculiar
cast and disposi-
tion of
every feature, with the exaciest niçery; and
as this is, of all the parts of drawing, by far the most
difficult, it will require a more than ordinary attention,
and should be last attempted.
I 90 Cari Hiv
.: wins e
Of Drapery. i to" as '?)
Drapery is the art of clothing your figures with ele.
gance and propriety
When your naked figure is outlined, first draw the
outlines of the drapery lightly, then the greater folds,
and afterwards the lesser; observing never to let them
cross each other.
Particular regard is to be had to the quality of the
drapery ; as the folds of stuff or woollen cloth are more
abrupt and harsh, and those of silk more flowing and
easy. Linen, cambrick, gauze, &c. as their sub-
stance is lighter that either, require a still greatet de-
ficacy in expressing the waving of the folds, by the
faintness of their shadows.
The drapery should not stick too close to the body,
but must seem to flow round as it were ; yet in such a
manner, 'as that the motion of the figure may be free
and easy. A great lightness and motion of the dra,
5
YOUNG WOMAN'S CƠMPANION." - 457
pery
should only be used, when the figures are sup-
posed to be in much agitation, or exposed to the
wind; bût in a calm place, and free from violent aca
tion, their drapery should be large and flowing, in
order to give them a more graceful appearance.
Let the loose parts of the drapery, blown by the
wind, all Aow one way; and draw that part which
lies closest to the body, before you draw those which
*
fly off.
9
Suit's
your garments to the body, and make them bend
with it: the closer the garment sticks to the body, the
narrower and smaller must be the folds; and if it sits
quite close, there will be no folds at all, but must only
have a faint shadow, to represent the part of the body
which lies under it.
By observing diligently in what manner the drapery
flows upon any person standing or sitting before you
for that purpose, you will see in what manner to dis-
pose your folds and shadows, according to the unerring
rule of nature.
ente
Of Landscape.
Landscape represents the face of the country as it
appears to our view, with all the various objects ana-
Jogous thereto; as towns, castles, churches, houses,
trees, hills, cattle, rivers, rocks, &c..
Be careful to augment or lessen every object, accordo
ing to its distance, making the most remote objects
fainter and less distinct, as they appear to the
enlarging them proportionably as they draw nearer.
Shew the sky cloudy, or clear, as occasion requires ;
and if you introduce the sun, let it be rising or setting;
either of which representations will give an additional
grace to your picture, as they represent nature in its
liveliest and most agreeable appearance.
Adapt every part of your landscape to the season of
the year, and the time of the day you intend it to res
present; and dispose your lights and shades with con.
sistent propriety.
eģe, and
438
YOUNG WOMAN'S COMPANION.
Of Light and Shade.
The true distribution of light and shade in a picture
is absolutely necessary to be known; as it not only de.
termines the proper distance of one object from ano- .
ther, but it gives likeness to each respective object, its
substance, roundness, and effect.
Shadowing is performed with the pen or pencil ; in
wither of which great judgment is required.
Having made your outlines correct, the first thing
is to observe from which side of the original the light,
comes in ; which, if natural, is either from the right
hand or the left ; for whenever the light appears in
the middle of the picture, and seems to glare more
than ordinary, it is caused by a candle, a lamp, or
some other luminous body, which is called an artificial
light.
Lay on your little tints forst, disposing them as you
see they are done in the original, and then proceed to
the deeper ones; till you come to the darkest parts of
all; for you may at any time darken your shadows,
when you cannot lighten them.
Let all your shadows in the same place fall on the
same side ; that is, if the right side of a man's face be
dark, so must the right side of his body, arm, leg,
thigh, &c. But if the light side be darkened by the
opposition of some other body intercepting the light,
it must receive a contrary shadow.
Make your shadows fainter as they grow towards the
light, breaking them gradually, that they may not ap-
pear tuo sudden or harsh.
If you shade with black lead or with crayons, you
may
blend your shadows, and soften them one into,
another, as you require, with a stump made of paper
or glove leather rolled and tied hard, and cut almost
to the point, with which you may also weaken your
shades where they are too strong.
When part of the body projects over or before ano-
ther, the part projecting must receive a stronger light:
those parts that bend inward must be made so
**
YOUNG WOMAN'S COMPANION. 439
much the darker, and shadowed deepest next the
light.
Two equal lights must never be made in the same
picture : the strongest light should fall upon the mid-
dle of the piece, (where the principal figures ought to
stand) diminishing gradually towards the extremities.
By frequently examining into nature, you will have
an opportunity of improving your ideas of light and
shade, and will be enabled to form a proper judgment
of the effect which the different rays or degrees of
light will produce in a picture; for which reason, you
should never let slip an opportunity of remarking the
various appearances you meet with,
Of History.
This branch of drawing presents to our view things
past, present and future.
An historical picture must describe the transactions
represented, in a manner so clear and conspicuous, as
to convey an idea of it to our minds, as fully as could
be done by a verbal description ; and care must be
taken to preserve such analogy or connection between
the figures, that not one may seem to be introduced
but for some end or purpose. And as in dramatic
writing it is essential to make every person speak con-
sistently with the part hę represents, so here it will be
equall necessary to observe the same propriety of cha-
racter, and make every figure look the sentiment it is
intended to express.
OF PAINTING IN CRAYONS.
С
IRAYONS are to be had in boxes, every colour
partitioned off separately, to prevent their
mixing
The best are those of Switzerland,
The different colours are white, black, yellow,
.
440 YOUNG WOMAN'S COMPANION.
2
or other
orange, red, purple, blue, green, and brown; and
.each of these have their several shades, excepting
the two first.
Directions for using them.
The paper to be used on this occasion, is rough
Venice paper, of a white-brown colour, and the stiffer
the better. That sort called cap paper, is found to be
the best, because upon that the colours best distribute
themselves. By this method figures may be drawn in
their proper colours, as they appear to the eye, be-,
cause the colours may be matched with the crayons,
and the crayons being dry will not alter their colour;
but the colours, when wet, appear deeper than when
dry, which is apt to deceive a young beginner.
Another way to make the necessary preparations, is
to take some of the thickest and smoothest light blue
paper,
and get a straining-frame from a frame-
maker's of carpenter's, on which strain some coarse
Scotch or Irish cloth, drawing and fastening it with
small tacks round the edges, till it be quite smooth;
after which with a sponge and fair water, gently wet
the blue paper, and then with a brush or rag paste the
paper all over, and lay it carefully on the cloth, ex.
actly even with the straining frame; after which take
it up, and laying white paper on the table, place the
blue paper downwards, with one hand keeping the
straining-frame steady, and with the other keep the
cloth close to the paper ; do this very carefully, and
taking it up, lay it on the table with the blue paper
upwards and a piece of paper under your hand, and
rub it close to the straining-frame, without touching
any other part, then let it stand to dry; after which
place it on an easal, which may be had at the colour-
shops, and proceed as follows:
Make the first sketch or rough draught with char-
coal; then with black, white, or red chalk, correct
what you see amiss. The outline being thus com-
pleted, rub in your crayons according to their proper
colours, and then with your Anger or fitch soften and
þlend them together.
a
SE
a
ai
YOUNG WOMAN'S COMPANION.
441
OF PAINTING IN WATER COLOURS.
THE
HE materials necessary for this art are gum,
and
pen•
knife.
The colours in general are, white, black, brown,
red, yellow, blue and gree.
The several species of each are as follow:
Whites.--Flake white, Spanish white, white lead.
Blacks.- Burnt cherry stones, ivory black, lamp
black.
Browns.--Spanish brown, Spanish liquorice, umber.
Reds.--Burnt oker, carmine, Cinnabar lake, Indian
lake, Indian red, red ink, red lead, vermillion.
Yellows-English oker, gall-stone, gamboge, mas-
ticot, dark and light, oker de luce, orpiment, pink-
yellow, dark and light, Roman oker, saffron.
Blues.---Blue bice, blue verditer, indigo, smalt, ul- '
tramarine.
Greens.-Green bice, green pink, sap green, verdi-
gris, verditer.
Most of the colours may be had, ready prepared, in
shells and in powders, as also the hair pencils, at the
colour shops. If you use the latter, a grind-stone and
muller must be provided, which are to be of pebble,
and
may be had at any stone-cutter's.
Directions for making the following Mixed Colours.
Ash Colour.-White and lamp-black; or indigo
and black; or cherry-stone and white, shaded with
ivory black.
Bay Colour.-Vermillion, with a little Spanish
brown and black.
Bright Reds.-Indian lake and native cinnabar.
Carnation.- Lake and white, shaded with lake.
Changeable Silk-Red lead and water of masticot,
haded with sap green.
Cloud Colour. -White ; light masticot; or lake and
white, shaded with blue verditer alone.
;
15
3 K
442
YOUNG WOMAN'S COMPANION.
Flame Colour.-Vermillion and orpiment; or red
lead and masticot, heightened with white.
Flesh Colour.-White, with a little lake, and red
lead; and yellow oker for a swarthy complexion.
French Green.-Light pink and Dutch bice, shaded
with green pink.
Glass Grey.--Ceruse, with a little blue of any
kind.
Hair Colour.--Masticot, umber, yellow oker, ce-
ruse, oker-de-luce, and cherry-stone black.
Lead Colour.-Indigo and white.
Light Blue.-Blue bice, heightened with ceruse or
spodium
Light Green.--Pink and smalt, with white, if need
require.
Lion Tawney.- Red lead and masticot, shaded with
umber.
Murry.--Cinnabar, lake and white lead.
Orange.-Red lead and a little fine masticot, shaded
with gall-stone and lake.
Orange Tawney.-Cinnabar, light pink, and a little
masticot, shaded with gall-stone and lake.
Pearl Colour.-Carmine, with a little white shaded
with lake.
Popinjay Green.-Green and masticot; or pink and
a little indigo shaded with indigo.
Purple.--Indigo, Spanish brown, and white; or
blue and bice with red and white lead ; or blue bice
and lake.
Russet.-Cherry-stone black and white.
Scarlet:--Red lead and lake, with or without ver-
million; or carmine and Indian lake; or native cin-
nabar and red lead, shaded with Indian lake.
Sea Green.- Bice, pink, and white, shaded with
a
green pink.
Sky Colour.-Light masticot and white, for the low-
est and lightest parts; red ink and white for the next :
blue bice and white for a third degree ; and blue
bice alone for the highest part of all. These are to be
YOUNG WOMAN'S COMPANION.
443
a
all softened into one another at the edges, so as not
to appear harsh.
Sky Colour for Drapery.--Blue bice and Venice
ceruse ; or ultramarine and white, shaded with indigo.
Straw Colour. -Yellow masticot, and a very little
cinnabar, shaded with a dark pink.
Violet Colour.-Indigo, white and cinnabar lake;
or fine Dutch bice and lake, shaded with indigo ; or
litmouse, smalt and blue bice, the latter most predo-
minant.
Water.-Blue and white, shaded with blue, and
heightened with white.
Directions for using the Colours.
Your pencils must be fast in the quills, and sharp-
pointed after you have drawn them through your
mouth.
Before you begin, have all your colours ready be-
fore you, and a pallet for the conveniency of mixing
,
them; paper to lay under your hand, and to keep
your work clean, as well as to try your colours upon ;
also a large brush called a fitch, to wipe off the dust
when your colours are dry.
Lay your colours on but thinly at first, deepening
and mellowing them by degrees as you see occasion.
The quicker you lay them on, the evener and clearer
your drawing will appear.
Take care to preserve all your colours from dust ;
and before you use them, wipe your shells and pallet
every time with a fitch.
When you have done your work, or would lay it
aside, be careful to wash out your pencils in warm
water.
For face painting, mix up a little carnation or flesh-
colour with gum-water, in a shell by itself. If it be
of a fair complexion, mix vermillion and white fake
together; and for a swarthy one, after the form of a
little masticot, or English oker, or both.
Let your filesh colour be always lighter than the
complexion you would paint ; for, by working on it,
you may bring it to its true colour.
a
a
444
YOUNG WOMAN'S COMPANION.
j
In a large shell, or upon your pallet, lay your diffe-
rent shades of flesh colour, at a convenient distance
from each other; and always have ready a sufficient
quantity of white, to lighten your shades.
For the cheeks and lips, use a mixture of lake and
red lead, or carmine, as occasion requires; and for
blue tints (as under the eyes in veins) indigo or ultra-
marine and white.
For grey faint shadows, use white, English oker,
sometimes masticot; for deep shadows, white, English
oker, umbers for darker shadows, lake and pink,
which make a good fleshy colour.
In colouring landscapes, at first only lay dead co-
lours all over the piece, leaving no part uncovered ;
and be not over curious in this part of the perfor-
mance, but rather use a masterly freedom; and the
work, though seemingly rough to the eye, will have a
good effect when placed at a distance.
Let not the roughness of the colour discourage you ;
for it is easy to be softened by degrees, with the other
shadows, observing only to sweeten and heighten them
according as the light falls.
In some places lay on strong touches, and in those
places bring your work up together to an equal round-
ness and strength; tempering and sweetening your
colours with a sharper pencil than the first that the
lumps or harsh ridges be left, but that all your shadows
may be dispersed, soft and smooth, gliding gently, as
it were into one another.
You are not to finish any part before the other, but
work up all the parts gradually alike, till you see no-
thing wanting to complete your picture.
Having laid your dead colours, begin first with the
lightest parts, as the sky, sun-beams, &c. then the yel-
lowish beams, which are to be done with masticot and
white; next the blueness of the sky, with ultramarine
or smalt alone. For purple clouds, only mix lake and
white, making your colours deeper as they go up-
wards from the horizon, except in tempestuous skies.
The tops of distant mountains must be worked so faint
that they may seem to lose themselves in air.
1
YOUNG WOMAN'S COMPANION. 445
I
a
Bring your colours forward as your distance de-
creases ; painting your first ground next the horizon
downwards of a blueish sea-green, and as you advance
forward, of a reddish or darker green, till you come
to the fore-ground itself, which, as it is to be the
darkest part of all, do with a dark green shaded with
a dark brown ur yellow; which rule of shadow will
also serve for the trees on each respective ground.
All distant objects are to be made imperfect as they
appear to the eye, as has been already observed under
the article of light and shade.
In colouring trees, boughs, and branches, touch in
all the darker shades first, raising the lighter leaves
above the darker by adding masticot to the dark
green, which may be made with bice, pink, and in-
digo, for the uppermost of all, which are to be done
last : touch lightly the extremities of the leaves with
a little green masticot and white, and set off the dark-
est shadows with sap green and indigo.
"The rules are adapted to general appearances ; but
the learner may deviate from them as nature shall
dictate,
With regard to drapery, fruit, flowers, and other
branches of painting, the best observations are to be
taken from the objects themselves, or the most curious
and exact representations of them.
1.
446
YOUNG WOMAN'S GOMPANION ;
A SHORT ACCOUNT
OF THE
KINGS & QUEENS of ENGLAND,
From William the Conqueror to the Reign of
George III,
NORMAN KINGS. I
1
WILLIAM the Conqueror was the son of Ro- .
bert duke of Normandy, by one of his Mis-
tresses, named Harloite, a skinner's daughter, of Fa-
Jaize, which gave occasion to his being named the
Bastard, though his name he afterwards changed to
that of Conqueror, from his conquering England. He
was born in 1026, and succeeded his father as duke of
Normandy in 1035, being at that time only nine years
old; and, after his victory at Hastings in Sussex, was
crowned king of England, on the 14th day of Octo-
ber, in the year 1066.
He was tall, and so large that his corpulency grew
very troublesome to him in his latter years; his strength
was so great, that historians say that no person but
himself could bend his bow. He was laborious, in-
ured to all the hardships of war, and patient in all sea-
sons of hunger and thirst; but when once raised to
anger,
it was almost impossible to appease him ; he
had a great soul and elevated mind, and so prodigious
was his genius, that nothing escaped his examination ;
in particular he delighted in war, understood it well,
and was successful in it.
YOUNG WOMAN'S COMPANION.
447
He died of a fever at Rouen in Normandy on the
9th day of September, 1087, in the 61st year of his
age, and was buried at Caen in Normandy, in St.
,
Stephen's abbey, which he had endowed with rich
revenues.
WILLIAM II. surnamed Rufus,
Succeeded his father, and was the legitimate son of
Maud, daughter of Baldwin, the first earl of Flanders.
He was born in the year 1056, was crowned king
of England by Lanfrank, archbishop of Canterbury,
on the 17th day of September, 1087, and being
wounded accidentally as he was hunting in New Fo-
rest, by one of his domestics, named Walter Tyrrel a
French knight, he died of the wound on the ed of
August, 1100, and in the 13th year of his reign, aged
,
44 years.
The only good quality remarkable in this king was
his signal courage, which rose almost to fierceness ;
however, he carried his vices and tyranny to such a
height, that the wound he received was considered
not as the effect of mere chance, but as sent by the
hand of God, in order to rid the English nation of so
wicked a prince.
HENRY I. surnamed Beau Clerc.
As William Rufus left no issue, his brother Henry,
by the same mother, succeeded him, and was crowned
King by Maurice, bishop of London, on the 5ih of
August, 1100.
He was married first to Maud, daughter to Mal-
colm, King of Scots, and afterwards to Adeliza,
daughter of Geoffery, Earl of Louvain, but had no
issue.
His death was occasioned by eating too many lam- .
preys, for they threw him into a fever, of which he
448
YOUNG WOMAN'S COMPANION.
a
died, in the castle of Lyon, in Brai, near Rouen, on
the l'st day of December, 1135, after a reign of 35
years, and was buried in the Abbey of Reading, in
Berkshire.
This Prince was very handsome, sober, brave, and
of great capacity; he had likewise a great love for
learning, and thence acquired the name of Beau-
Clerc; yet these good qualities were sullied be cruelty,
implacability, avarice, and uncleanness.
HOUSE OF BLOIS.
After Henry's decease, STEPHEN, son of Adela,
daughter of William the Conqueror, and of Stephen
Earl of Blois, was crowned at Westminster on the
26th of December, 1135.
He died on the 25th of October, 1154, in the 19th
year of his reign, and the 50th of his age, and was
buried in the abbey of Feversham in Kent.
His merit consisted in the greatness of his courage
and elevated genius, and soundness of judgment; he
was very well skilled in military matters, having bad
great experience and wonderful patience, whilst cle-
mency and munificence were the least of his virtues ;
these qualities were heightened by the stature and ma-
jesty of his person, all of which rendered him one of
the most amiable princes of his time.
HENRY II.
Henry II. surnamed Plantagenet, and Duke of
Normandy, succeeded Stephen; he was the eldest son
of Geoffrey, earl of Anjou, Touraine and Maine, and
of the Empress Maud, sole heiress to Henry the 1st
duke of Normandy
He was born at Manus on the 4th of March, 1133,
was adopted by king Stephen, on the 6th of Novem.
YOUNG WOMAN'S COMPANION. 449
ber, 1153, and crowned king of England on the 19th
of December, 1154.
This prince possesed many good qualities, for he
was just, brave, generous, magnificent, clement and
prudent; though his ambition and lust were insatiable,
and his anger at times exceeding violent.
On his death-bed he caused himself to be carried to
the church of Chinon, and, being laid before the altar,
soon expired; after which his corpse was carried to
Fontevraud, as he ordered, and there interred. He
died on the 5th day of July, 1189, in the 56th year
of his age, after a reign of 34 years, 8 months and 11
8
days.
.
RICHARD I. surnamed Cour de Leon.
After the death of Henry II. his second son, Rich-
ard, succeeded him; his mother's name was Eleanor
of Aquitain, duchess of Guienne and Gascany, &c.
The exceeding bravery of this prince acquired him
the name of Cour de Leon, or Lion's Heart, but for
any other virtue it is quite needless to seek for it in
him. His person was well shaped, his eyes blue, but
full of fire, and his hair of a sandy colour.
His death was occasioned by a wound that he re-
ceived by an arrow at the siege of Chaluz in Limou-
sin, of which he died on the 6th of April, 1199, in the
43d year of his age, and 10th of his reign, and was
buried at Fontevraud.
JOHN, surnamed Lack-Land.
John came to the crown by virtue of the last will of
Richard. After having gone through many troubles,
vexations, and disappointments, during his reign,
chiefly owing to his vice and ambition, he died at
Newark, on the 19th of October, 1216, through
grief for having lost his baggage, which was very
15
3 L
450
YOUNG WOMAN'S COMPANION.
rich, for this threw him into a fever, that indeed was
augmented by eating too many peaches.
This prince had wit, but it was of the vicious kind,
was restless, hot-headed, and impetuous, but had no
resolution except in his first transports, for these being
over, he was sof, indolent, fearful and wavering; he
;
was also cruel, voluptuous, and covetous; he had no
honour, conscience, religion, or regard to futurity;
he died in the 51st year of his age, and the 18th of
his reign. During his reign the famous Magna Charta
was obtained from the crown.
HENRY III.
This Prince succeeded his father, in the 10th year
of his age; he was born October the 1st, 1207, crown-
ed at Gloucester, October 21, 1216, and died at
London on the 16th of November, 1272, aged 66
years, of which he had reigned 56 years and 20 days.
He was a Prince of very mean parts, and naturally
inconstant and capricious; he loved money to excess,
yet he squandered it away so idly, that the prodigious
sums he levied on his subjects did not make him at all
the richer. As to his courage nothing can be said,
because he never gave any sensible tokens of it; but
he may be justly applauded for his continence and his
aversion to whatever tended to cruelty. To conclude
his character, his weakness in suffering himself to be
governed by haughty self-interested counsellors, and
the arbitrary maxims instilled into him from his very
infancy, were the real causes of the commotions which
disturbed his government.
EDWARD I, surnamed Longshanks.
After the death of Henry III. Edward his eldest
son, by Eleanor of Provence, succeeded him, and was
crowned on the 10th of August, 1274 ; and historians
YOUNG WOMAN'S COMPANION.
451
say, that on the coronation day five hundred horses
were let loose about the fields, with permission for
any person to keep as many of them as they could
catch.
This Prince was very tall, and extremely well
shaped, except that his legs were a little too long, and
on this account he was surnamed Longshanks. He
was an excellent king, a good father, a brave soldier,
and a formidable enemy; he was also chaste, just,
prudent and moderate ; yet, on his death-bed, ex-
horted his son to continue the war with Scotland, ad-
ding, let my bones be carried before you to battle,
:
for sure I am that the rebels will never dare to stand
the sight of them.
He died at Brough on the Sands, a small town in
Cumberland, on the 7th of July, 1307, after a reign
of 34 years, 7 months, and 20 days; his body was
taken to Westminster, where it was inclosed in wax,
and deposited near that of the king his father.
a
EDWARD II.
After the death of Edward the Ist. Prince Edward,
the only son that survived, of course succeeded; he be-
gan his reign in 1307, and was one of the handsomest
and best shaped men of his time, and had likewise so
majestic an air, that it was almost impossible to look
at him without conceiving an esteem for him. The
qualities of his mind, however, did not correspond with
the beauties of his person, for he was neither a warrior
nor a politician, neither zealous for his country's good,
por passionate of glory, neither endued with a capacity
to contrive difficult matters, nor possessed of resolution
sufficient to go through with them; and to these cir-
cumstances were owing all the misfortunes of his reign;
this monarch was at length deposed, and his son pro-
claimed king in his stead. At first he was imprisoned
in Kenilworth Castle, but afterwards was removed to
Berkeley Castle, where Sir Thomas Gurney and Sir
452
YOUNG WOMAN'S COMPANION.
John Maltravers put him to a cruel death, by causing
a red hot iron to be thrust up his fundament, so that
he expired in agonizing torments, in October, 1327,
after a reign of 20 years.
EDWARD III.
Eldest son to the deceased king, by Isabella of
France, succeeded his father at the age of 14, and in
the year 1327.
Historians
say,
that the bare aspect of this Prince
drew respect and veneration. He was gentle and be-
neficent to persons of virtue, but to the vicious inex-
orable ; a friend to the poor, the widow and the or-
phan, and indeed to the unfortunate in general ; his
greatest delight being to sooth the misfortunes of
mankind : his valour was well known to the world,
but it never puffed him up; his subjects were also
very dear to him, and the uninterrupted harmony that
subsisted between him and his queen augmented his
felicity. In short he might have been looked upon as
a perfect prince, had not his ambition prompted him
to break, in an illegal manner, the peace which had
been concluded with the Scots.
He died on the 21st day of June, 1377, in the 65th
year of his age, and 51st of his reign.
RICHARD II.
This Prince, who was grandson to the deceased
king, was born at Bourdeaux, on the 6th day of Ja-
nuary, 1366, and made prince of Wales in 1377, and
24 days after Edward's death was crowned at West-
minster, in the nth year of his age.
He was son to Edward the Black Prince, so called
on account of his wearing black armour, who was the
first created Prince of Wales.
This unfortunate Prince being of a lavish and pro-
a
1
YOUNG WOMAN'S COMPANION.
453
fuse disposition, caused his subjects to revolt, and take
up arms against him, so that on his return from Ire-
land he was seized and imprisoned in Flint Castle,
near Chester, but some time after he was sent to Pon-
tefract Castle, in Yorkshire, where Sir Pyers Exton,
with eight other men, was sent to destroy him ; the
king, however, resolved to sell his life as dear as pós-
sible, and killed four of the assassins before he fell
himself, which happened by the hands of Exton. Thus
died this unhappy prince, at 33 years of age.
He was, as historians relate, the handsomest mo-
narch in the world, kind and magnificent, but soft,
timid, possessed of little genius, and too great a slave
to his favorites.
HOUSE OF LANCASTER,
HENRY IV. surnamed Bolinbroke.
1
This Prince, who swayed the sceptre after the de-
posing of Richard II. began his reign on the 29th of
September, 1399.
He was son to John of Gaunt,
third son of Edward, III.
His chief character was an extreme desire of reign-
ing, and he came to the throne by a method that was
universally disapproved, having caused King Richard
to be murdered, which will be an eternal blot on his
memory.
He performed very few actions which merit any
encomium, and his reign was a continued series of re-
volutions; it is said that he died of a leprosy, on the
20th of March, 1413, being the 14th year of his reign,
and the 46th of his age, but some writers say he died
of an apoplexy.
>
454
YOUNG WOMAN'S COMPANION.
HENRY V. surnamed Monmouth.
Henry V. eldest son to Henry IV. by Mary le
Bohun, daughter of Humprey earl of Hereford, was
born at Monmouth, and made prince of Wales in
1399, and began his reign in 1413.
He was well shaped, a warlike and experienced
soldier, a great politician, and a man of such exten-
sive genius in forming his schemes, that they never
failed to succeed.
He was a great friend to justice, he obeyed its dic-
tates, and made others do the same; he was devout
without ostentation, and a great protector of the
church and clergy, but a little too ambitious; not very
liberal, and inclined to cruelty; and in his father's time
he led a dissolute life.
He died of a bloody Aux, at Vincennes, on the 31st
of August, 1422, in the 34th year of his age, after a
triumphant reign of 9 years and 5 months, leaving
only one son brought him by Catharine his queen.
HENRY VI. surnamed of Windsor.
This Prince was born at Windsor, December the
6th, 1421, and was only 9 months old when he suc-
ceeded to the throne.
He was a just, chaste, temperate, and pious prince,
and resigned himself wholly to the dispensations of
Providence; he bore with uncommon patience all tha
unfortunate accidents of life: his only defect was a sort
of weakness of mind, which rendered him incapable of
governing his kingdom without the assistance of
others.
He was dethroned in the year 1461, but recovered
his crown in 1471; in 1472 he was dethroned again,
and then lost his life.
YOUNG WOMAN'S COMPANION.
455
After his second misfortune of being dethroned,
king Henry, the queen consort, and the prince of
Wales his son, ned to Scotland, and were respectfully
received in that kingdom; the year following how-
ever, Henry returned to England, with the hopes of
concealing himself there, not daring to reside entirely
in Scotland, from an apprehension that the Scots would
deliver him up, but unfortunatly he was discovered
and seized, carried to London, and sent to the Tower,
where Edward for his own safety, sacrificed him in
the 51st year of his age.
HOUSE OF YORK.
EDWARD IV.
Son to Richard duke of York, was crowned June
29, 1472, after the second dethronement of king.
Henry; and notwithstanding that he was of a surpris-
ing active, vigilant, and warlike disposition, he was
no sooner invested with regal dignity than he devoted
himself entirely to his pleasures.
He was one of the handsomest men in Europe.
Philip de Comines pretends that he died through grief,
because Louis XI. preferred the alliance of the house
of Austria to that of his family, but it is not probable;
some have accused his brother the duke of Gloucester
of poisoning him ; but the most likely circumstance is,
that his indulging himself too much at a banquet oc-
casioned his death, for it threw him into a violent fever,
of which he died, April 9, 1433, in the 12d year of
his age, and the 23d of his reign.
.
EDWARD V. .
This unfortunate prince was but 12 years of age
when he began to reign, and he reigned only 2 months
456
YOUNG WOMAN'S COMPANION.
and 12 days ; himself, and his brother the duke of
York, being both murdered by the Protector, Richard
duke of Gloucester, their uncle, who afterwards
usurped the crown.
They were lodged in the Tower, where it was cus-
tomary for the kings of England to reside before their
coronation; and the protector, upon the refusal made
by Sir Robert Brackenbury, lieutenant of the Tower,
to be an accomplice in so barbarous a scene of villany,
gave the government of it for one night only to Sir
James Tyrrel, who employed one Miles Forest, and
John Deighton to enter, in the depth of the night,
the chamber where the two princes lay, and to stifle
them; these shocking circumstances were told by
Tyrrel, who was afterwards executed in the reign of
Henry VII.
RICHARD III.
Was crowned king in 1483. His character may
be
well enough known from his abominable actions; it is
;
said he was little in stature, very ugly and crook-
backed, cruel in his nature, and a great impostor, dis-
sembler, and hypocrite; yet at the same time he was
brave and sagacious, and caused justice to be adminis-
tered to all his subjects without distinction. He was
also well skilled in politics, and had a surprising com-
mand over himself in concealing his intentions.
He was killed on the 22d of August, 1485, in the
battle of Bosworth Field, which he fought against the
earl of Richmond, who was afterwards king of Eng-
Jand.
His body, after it was found, was carried to Lei-
cester, and exposed to public view for two days, then
buried without any ceremony; but Henry VII. some-
time after, caused a monument to be erected over his
grave.
YOUNG WOMAN'S COMPANION.
457
$
HENRY VII.
After the death of king Richard, the earl of Rich-
mond, of the Lancaster line, was crowned king of
England, and married the heiress of the York family.
This was an amiable prince, chaste, temperate, as-
siduous in exercises of piety, an enemy to all scan-
dalous vices, and caused justice to be duiy administered
where his own private interest was not concerned ;
for he was insatiably covetous, yet he merited thees-
teem of all Europe.
書
​HENRY VIII.
Henry VIII. succeeded his father, Henry VII. and
began his reign April 22, 1509, in the 18th year of
his age.
He was a comely prince, but grew too corpulent
in the latter part of his life; he was well skilled in
bodily exercises, brave without ostentation, endued
with a frank and candid disposition, and liberal to
excess; he loved study, and made a great progress in
divinity, philosophy, and the sciences, and was a per-
fect master of music ; but, on the other hand, he was
inclined to cruelty, and withal very presumptuous,
haughty, and lascivious.
He died of a complication of humours falling upon
an old sore in his leg, on the 28th of January, 1547,
in the 56th year of his age, and the 38th of his reign;
he left behind him two daughters and one son, viz.
Mary, by Catherine of Arragon; Elizabeth, by Ann
Boleyn ; and Edward, by lady Jane Seymour.
ز
;
15
3 M
458
YOUNG WOMAN'S COMPANION.
EDWARD VI.
1
This Prince began his reign in 1547, and, though
only ten years old, was well skilled in the Latin and
French languages, and had also some knowledge of
the Greek, Spanish, and Italian.
He was a great promoter of trade and learning, and
an encourager of the reformation. He confirmed the
grant of the king his father, to the city of London,
for Christ's and St. Bartholomew's hospitals, and
founded himself those of Bridewell and St. Thomas,
besides several schools; but a consumption carried him
off on the 6th of July, 1554, in the 17th year of his
age, and the 7th of his reign.
;
MARY.
This Princess came to the throne after the death of
king Edward her brother, and after her coronation,
was espoused to Philip II. king of Spain, but had no
issue by him ; she was extremely bigotted to the Ro-
mish religion, and would undoubtedly have firmly
re-established it, had she lived much longer.
Her natural disposition was cruel and revengeful,
and we meet with only one good action during her
reign, viz. her rejecting the proposal offered by the
Spanish ambassador of making her absolute.
She died of a dropsy on the 17th of November,
1558, in the 43d year of her age, and 6th of her
,
,
reign.
ELIZABETH.
After the decease of queen Mary, the Princess Eli-
zabeth, her sister, ascended the throne, in the 25th
year of her age, 1558 ; she was tolerably handsome;
YOUNG WOMAN'S COMPANION.
459
and had a majestic air ; but the circumstances which
endeared her most to the common people, was a certain
affability that was indeed natural to her, and won her
the affections of her subjects.
She was mistress of a great deal of wit, as well as
solid judgment, joined to great economy; was learned,
and spoke several languages; was also a great politi-
cian, and never disclosed any of her secrets even to
her favourites or chief ministers, who always paid an
implicit obedience to her dictates; but the circum-
stances which above all others ought to procure her
esteem, is her making the English enjoy a felicity
unknown to their ancestors.
She was never married, her policy making her en-
tertain an aversion to the marriage state.
She died March the 24th, 1603, in the 70th
year
of
her age, and the 45th of her reign.
HOUSE OF STU ART.
JAMES I, the 6th king of Scotland, and son of the
unfortunate Mary queen of Scots, succeeded queen
Elizabeth. He was born at Edinburgh Castle, and
baptized according to the rights of the church of
Rome, June 19th, 1566, but afterwards educated in,
the protestant religion.
He was a learned prince, but made not a proper
use of his knowledge, and was nuturally as mean
minded as queen Elizabeth had been magnanimous.
A little before his coronation a conspiracy was dis-
covered, intended to raise to the throne Arabella
Stuart, his cousin german, and some of the conspira-
tors were executed; the famous Sir Walter Raleigh
was accused of being concerned in it, and after a con-
finement of twelve years in the Tower, was beheaded,
October the 29th, 1618.
The king died of a tertian ague, at his palace at
Theobalds, after an illness of three weeks, March the
460
YOUNG WOMAN'S COMPANION.
27th, 1625, in the 59th 'year of his age, and 23d of
his reign over Great Britain, and the 58th of his reign
over Scotland.'
CHARLES I.
This prince, son to king James, by Anne the
daughter of Frederick, second king of Denmark, suc.
ceeded; he was born in Scotland, November the 19th,
1600, and was crowned king February 2, 1625-6.
Some writers say that he was religious, chaste, sober,
affable, and courteous; that he was also possessed of
great penetration and solid judgment, and an excellent
mart; on the other hand it is said, that he was too fond
of prerogative, and so weak as to let himself be
go-
verned by his queen and his favourites, and that by
their persuasions he executed several things which first
caused the parliament and his subjects to murmur, and
afterwards openly to oppose him, which in the end
proved fatal to him ; for he was brought to the bar as
a common criminal, and sentenced to be beheaded;
which sentence was put in force January 30, 1649,
three days after it had been passed upon him. He suf-
fered death with great constancy, and without disco-
vering the least signs of weakness or surprise ; and his
body, after it had been exposed to public view for se-
veral days in one of the appartments at Whitehall, was
carried to Windsor, and interred in St. George's
chapel.
From the death of the king, until the year 1660,
there was an interregnum, and England was governed
by the Parliament, which was composed of 144 per-
sons, but they resigned the administration of affairs.
Oliver Cromwell caused himself to be proclaimed Pro-
tector of England, Scotland, and Ireland. After have
ing established his authority supreme, and after refusing
the erown which the fore-mentioned Parliament had
offered him, he died of a tertian ague, September
the 3d, 1658.
YOUNG WOMAN'S COMPANION.
461
It is allowed by all that he was a renowned war
rior, a great politician, and a terror to France, Spain,
and the United Provinces.
After his death his son Richard was proclaimed
Protector, but he did not long preserve this tiile, for
in the year 1660, Charles, son to the deceased King,
was restored to the crown.
CHARLES II.
This Prince was crowned April 23d, 1661, being
St. George's day. He was liberal even to prodigality,
extremely affable, and so easy in conversation, that
he seemed desirous of doing good to all ;. to this were
added a sprightly wit, and a wonderful conception,
and he understood the interest of his kingdom better
than any of his ministers ; but on the other hand, he
was too great a lover of ease, and was justly blamed
for having too great a fondness for the fair 'sex, and
sacrificing the welfare of the nation for French money.
He died February the 6th, 1684-5, aged 54 years,
after having reigned near 24 years since his restoration :
and though he openly professed the Protestant relia
gion, he nevertheless died, according to some authors,
a Roman Catholic
JAMES II.
King Charles leaving no legitimate issue by Cathe-
rine his Queen, daughter to Don John IV. 'King of
Portugal, his brother James Duke of York was pro,
claimed King. He was born at St. James's, Oc-
tober the 14th, 1633, and was crowned April 23d
1685.
Historians who have written impartially, say, that
he was a kind father, a tender husband, and a good
master, and would have been a good king had not he
been misled by the priests and wicked ministers about
464
YOUNG WOMAN'S COMPANION.
him. He shewed great bravery on several occasions
when. Duke of York; but his best friends confess that
he was a weak prince, and had more piety than reso-
lution 'when King of England ; in a word, we may
venture to say, that the religion he professed was the
source of his misfortunes, and the chief cause of his
dethronement.
He died at St. Germains, in France, September the
6th, 1701, in the 68th year of his age.
>
WILLIAM III. and MARY II.
After King James abdicated the crown, William of
Nassau, , Prince of Orange, and his consort Mary,
daughter to King James, were proclaimed King and
Queen of Great Britain, on the 13th of February,
1688.9, to the inexpressible joy of the judicious and
unbigotted part of the kingdom, and were crowned
at Westminster with great magnificence on the 11th of
April following; on December the 28th, 1694, Queen
Mary died of the small pox.
She had an air of grandeur without the least pride
or affectation, and a great sweetness of temper accom-
panied with dignity, and she entertained a sincere af-
fection for the king her husband, which he as kindly
returned ; an uncommon degree of goodness adorned
her soul, and her piety was solid and real ; in parti-
cular she paid an entire submission to the divine will,
of which she gave convincing proofs in her expiring
moments, as indeed she had before done in the whole
course of her life.
The King died at Kensington Palace ou the 8th of
March, 1701-2, in the 52d year of his age, and in the
141h of his reign.
He was of a middle stature, but a little round
shouldered, had an oval face, a light brown complex-
ion, a Roman nose, and eyes lively and piercing ; but
he never looked so well as when he was on horseback,
as though nature had formed him to command in the
5
YOUNG WOMAN'S COMPANION, 463
賽
​field ; but the defects of his body were amply compen-
sated by the perfection of his mind, for he was en-
dued with a quick, ready, attentive and penetrating
genius, and had a sound judgment, an admirable fore-
cast, a strong memory, and a calm and intrepid cou-
rage ; war was his greatest delight, hunting and shoot.
ing his usual diversions ; in a word, he was one of the
greatest men of the age; he had declared himself. on
all occasions an enemy to tyranny and oppression, and
after having preserved his own country, was the deli-
verer of England, and the defender of the liberties of
Europe.
ANNE.
This Princess, after the death of King William and
Queen Mary her sister, they leaving no issue, was
proclaimed and crowned Queen of England, &c. and
on the 21st day of May 1701-2, she declared bis
Royal Highness George Prince of Denmark, her
Royal Consort, Lord High Admiral of England and
Irelard
This queen instead of calming all Europe, by chang-
ing her ministers, involved herself in numberless do.
mestic troubles, for the four last years of her reign,
which brought her to the grave; for, being seized with
a kind of lethargy, she expired on the 1st of August,
1714, and on the same day the Elector of Hanover
was proclaimed king.
She was charitable, virtuous, and a model of piety,
and as a sovereign, easy, kind, and generous ; she was
therefore exceedingly regretted by her subjects, who
had loved her with a filial affection during the whole
course of her prosperous reign. She left no children,
though she had borne six, two sons and four daughters.
464
YOUNG WOMAN'S COMPANION;
HOUSE OF HANOVER,
GEORGE I.
GEORGE 'I. was the eldest son of Ernest Augus.
tus, first Duke and Elector of Brunswick-Lunenburgh,
by the princess Sophia, daughter to Frederick Y. Elec-
tor Palatine, king of Bohemia, and the princess Eliza-
beth, eldest daughter to king James I.
He was born on the 26th of May, 1660, succeeded
his father in the electorate in 1698, and was at Ha-
nover at the death of the queen, and proclaimed king
of England, &c. on the same day.
He embarked for England with the prince royal his
son, on the 16th of September, 1714, landed at Green:
wich on the 18th, and on the 20th made a magnificent
entry into London, being attended by above 200
coaches belonging to the nobility, &c. The lord
mayor and aldermen of London attended in their for-
malities.
His Majesty, in his last visit to Hanover, was taken
ill on the road between Denden and Linden, which
illness proceeded from having eaten part of a melon,
which he did not well digest; when he arrived at
Linden he was let blood, and being anxious of reach.
ing his own dominions, afterwards travelled on,
though he was importuned to the contrary : being
much indisposed, and seized as he rode in his coach
with a lethargic disorder, he reclined his head on a
gentleman who had the honour to be with him, say-
ing at the same time in French, “C'est fai de moi,"
that is, “ I am gone, or it is over with me;" how-
ever, about ten that night he arrived at his brother's,
the Duke of York, at Osnaburgh, where, having been
again let blood, he expired about ten next morning,
June the 11th, 1727, in the 68th year of his age, and
13th of his reign.
4
YOUNG WOMAN'S COMPANION.
465
GEORGE II.
>
On the 14th of June an express arrived with the
news of his father's death, and on the next day he was
proclaimed at the usual places in London and West-
mintser.
He was born October 30, 1683, and on the 11th
of June, 1727, together with queen Caroline, was so-
lemnly crowned; the queen died on the 20th Novem-
ber, 1737, to the grief of the whole nation.
His majesty had the hearts of all the true friends of
the constitution and their country, and during his
whole reign endeavoured to promote the trade and
happiness of his people; in the year 1745, a rebellion
broke out in Scotland, fomented by France, in favour
of the son of James II, headed by his grandson Charles
Stuart, the pretended prince of Wales, who in the fol-
lowing year was defeated by his majesty's gallant and
beloved son William, duke of Cumberland.
The close of his reign was distinguished with most
glorious events for this kingdom, in the overthrow of
its natural foreign enemies in every part of the world,
and in the most salutary harmony that prevailed at
home amongst all ranks of people'; but in the midst
of this public happiness, on the 25th of October,
1760, a rupture took place in the right ventricle of
his majesty's heart, which occasioned his sudden death.
Thus he expired in the 77th year of his age,
and the
34th of his reign, leaving the crown to his grandson,
our present gracious sovereign George III.
GEORGE III.
His present gracious majesty was born June 4,
1738, being the son of his Royal Highness Frederick
prince of Wales, the eldest son of his late majesty,
who, surviving his son, was succeeded by his grand-
16
3 N
466
YOUNG WOMAN'S COMPANION.
son, October 25, 1760. His majesty, September 22,
1761, married the princess Charlotte of Mecklenburgh,
by whom he has had issue the following, viz.
1 Prince of Wales, born August 12, 1762. .
2 Frederick duke of York, Aug. 16, 1763.
3 Duke of Clarence, August 21, 1765.
4 Princess Royal, September 29, 1766.
5 Duke of Kent,
November 2, 1767.
6 Augusta Sophia, November 8, 1768.
7 Elizabeth,
May 22, 1770.
8 Duke of Cumberland, June 5, 1771.
9 Duke of Sussex, January 27, 1773:
10 Duke of Cambridge, February 24, 1774.
11 Mary,
April 25, 1776. .
12 Sophia,
November 3, 1777.
13 Amelia,
August 7, 1783.
1
1
YOUNG WOMAN'S COMPANION.
467
A TABLE of the Kings and Queens of England,
FROM THE CONQUEST.
The Kings
Names.
Began their
Reign.
Reigned.
Y. M. D,
3 8
5 11
Henry VI..
Wm. Conqueror,
1066 Oct. 14 20 10 26
Wm. Rufus, 1087 Sept 9 12 10 24
Henry I.
1100 Aug. 2 35 3 29
Stephen,
1135 Dec. 1 18 10 24
Henry II.
1154 Oct. 25 34
8 11
Richard I...... 1189 July 6 9 9 90
King John,
1199 April
6 17
6 13
Henry III. 1216 Oct.
19 56 0 28
Edward I......... 1272 Nov. 16 34 7 21
Edward II.
1307 July
7 19
6 18
Edward III..... 1327 Jan. 25 50 4 27
Richard II.
1377 June 21 22
Henry IV.
1399 Sept. 29 13 5 20
Henry v.
1413 March 20 9
1422 Aug
314 38 6 4
Edward IV. 1461 March 4 22 1 5
Edward V. 1483 April 9 0 2 13
Richard III. 1483 June 22 2 2 0
Henry VII.
1485 Aug
22 23
8.0
Henry VIII.....
1509 April
22
37 9 6
Edward VI. ..., 1547 Jan. 28 6 5 8
Queen Mary, 1553 July
6 5 4 11
Q. Elizabeth, 1558 Nov. 17 44 4 7
James 1.
1603 March 24 22 0 3
Charles I.
1625 March 27 23 10
3
Charles II.
1619 Jan. 30 36 07
James II.
1685 Feb. 6 4 0 7
Wm. III. & M.....
1689 Feb. 13 13 0 23
Queen Anne, 1702 March 8 12 4 24
George I.
1714 Aug. 1 12 10 10
George II.
1727 June
33 4 54
George III 1760 Oct. 25
Ireland united to these Kingdomas, Jan. 1, 1801.
468
YOUNG WOMAN'S COMPANION.
OF THE
THC
DIFFERENT INHABITANTS of the EARTH.
HOUGH 'there is a great variety of complex-
jons, or colours of the skin, in different parts of
the world, yet they may all be reduced to four: name-
ly, the white, the black, the tawny, and the red.
Among the whites may be reckoned the Europeans,
the inhabitants of Natolia, Armenia, Georgia, the in-
habitants of Persia, near the Caspian Sea, some of the i
Tartars, and the Chinese in the northern parts of
China.
The people are tawny in Barbary, Egypt, Zara,
Sahara, and Zanguebar; that is, in the north parts of
Africa ; as also the inhabitants of Asia in Syria, Diar-
bec, Arabia, the southern provinces of China, and in
some of the most eastern islands of Asia. Many of
the Indians are yellowish, but not so perfectly as to
deserve being placed in a distinct class.
All the Americans, except the Eskimaux, are red,
which appears more or less bright, according to their
different manner of living, and being exposed more
or less to the inclemency of the air : besisles, it is al-
niost an universal custom to daub themselves over
with bears grease, or oil, which, in some measure,
conceals their real complexion ; therefore it is no
wonder that travellers have affirmed that their colour
is olive. But where they are more civilized, and have
been prevailed upon to cloihe themselves, they are all
of a bright red copper .colour; and which is very re-
markable, have no hair on any parts of their bodies,
except their head, where it is black and coarse, like
horse hair. Some have observed, that they employ
their women to pull off their beards by the roots; and
in this most geographers have blindly copied each
other. However, it is now well known, from the re-
lations of the most intelligent and curious travellers,
7
YOUNG WOMAN'S COMPANION.
469
who have been in different parts of America, that
they have not the least sign of a beard ; and therefore
they could not be deprived of them in that manner.
Besides, we have had Americans here in England,
whose beards must have appeared, if ever they had
any; because if you pluck up as many hairs by the
roots as you please, they will all grow again, which
every one has it in his power to experience.
The Africans in general are all black, except those
abovementioned ; and these, as some pretend, were
originally colonies from different parts of Europe and
Asia. The hair of their heads is curled like wool,
and this without any exception, unless on the eastern
coasts of Africa and Madagascar, where Arabians
have settled among them; and even in these places
their skins continue black, and their hair, though
long, always curls. There are a great many blacks in
Asia, particularly in India, on this side the Ganges ;
but their hair is long and straight. Some would have
these to be only of an olive complexion, because they
are not quite so black as the Negroes. .
The visages of the inhabitants of different parts of
the world are also very different ; for some are very
frightful, such as the Laplanders, the Eskimaux, and
more particularly the Samoiedes. As for the Europe-
ans, their features are well known, and in general
they are the most beautiful of all mankind, except the
inhabitants of Georgia in Asia, who are thought to
have the best complexions and the most handsome
faces in the world. The Spaniards and Portuguese
are not so fair as some of the Europeans, which is
thought to be owing to their mixture with the Moors,
who originally came out of Syria and Arabia. The
inhabitants of the peninsulas of India, though their
complexions are so dark, have generally European
features: whereas the blacks of Africa have almost
universally thick lips and flat noses. There might be
many other distinctions between the people of differ-
ent countries, but as they niore or less approach in
their aspect to those already mentioned, they need
470
YOUNG WOMAN'S COMPANION.
not be particularly taken notice of; as for the inhabi-
tants of New Guinea and New Holland, though they
always have their eyes almost shut, and a tooth want.
ing in the upper jaw before, yet this is only an acci-
dental difference.
cara
OF THE
DIFFERENT LANGUAGES.
2
SOME geographers inform us, that there are fifteen
general languages; namely, the Latin, Teutonic,
the Sclavonian, the Greek, the Arabian, the Tarta-
rian, the Chinese, the African, or Bereberan, the
Ethiopian, that of the Negroes, the Mexican, the
Peruvian, the Taphuyan, the Guayran, and the Cali-
bayan. These five last are spoke in America ; but are
not so general as these authors' pretend; for even in
North America, which is best known to the Europe-
ans in general, there is so great a variety, that it would
be very difficult to enumerate them all. The same
may be said of the language of the Negroes; for there
is no person whatever who has sailed along the coast
of Africa, from the river of Senegal to the Cape of
Good Hope, but must have met with a great number
of tongues not understood by their neighbours, even
in those small districts to which the Europeans have
given the name of kingdoms.' The same may be said
of the inhabitants of the eastern coast of Africa, from
the Cape of Good Hope to the Straits of Babel-
mandel.
The Latin is now a dead language, though it con-
tinues to be taught in schools all over Europe. Some
would have the Teutonic to be the natural language
of Germany, Scandinavia, and the British islands, they
being only different dialects of the same tongue. How-
YOUNG WOMAN'S COMPANION.
471
ever, some affirm the Celtic, or Keltic, was the origi-
nal and general language of Europe ; and that it still
prevails in the north of Scotland, Ireland and Wales.
The Sclavonian is said to be the orignal of the Dal-
matian, Bosnian, Albanian, Servian, Bulgarian, Mol-
davian, Bohemian, Silesian, Polish, Russian, Mingre.
lian, and Circassian.
The Greek was extended wherever its empire pre-
vailed, as did the Latin throughout the Roman em-
pire, and which, in some measure, swallowed up the
Greek; however, this last is still spoken, though cor-
ruptly, in the southern parts of Turkey in Europe ;
that is, in ancient Greece, and the islands of the Ar-
chipelago, as also in Natolia in Asia. The Arabic is
spoken, or a least understood, in Arabia, Turkey in
Asia, Persia, and India ; and likewise in Barbary,
Egypt, Zara, Nubia, and Zanguebar.
The Tartarian is understood in Great Tartary, Mus-
covite Tartary, and in some parts of Turkey in Asia,
the Mogul's country, and China. The Chinese is not
only spoken in China, but in some parts of India, and
many of the islands of Asia.
The Latin tongue, as was observed before, is now a
dead language ; but there is still a strong tincture of
it in the Iralian, French, Spanish, and Portuguese
languages. It has also furnished not only the English,
but almost all the languages in Europe with a great
number of words ; and even the Greek is generally
made use of in our technical terms, because arts and
sciences were in some sense derived from the Gre-
cians. But we must not forget the Chaldaic, from
which the Western Syriac, the Hebrew, the Arabic,
and the Abyssinian languages are derived. The Ma-
layan tongue prevails over a great part of India be-
yond the Ganges, and many of the islands near it.
There is still another, called the Manchew, which
9 prevails in the eastern parts of Tartary. After all,
there is no doubt to be made, but there are many
others of which we have not the least account';
ܪ
472
YOUNG WOMAN'S COMPANION.
therefore, that of all the languages spoken at present
in different parts of the world, must needs be very
imperfect.
OF THE
RELIGIONS OF THE WORLD.
A
LL the different religions in every part of the
world may be reduced to four; Judaism,
Christianity, Mahometanism, and Paganism. Ju-
daism has two branches ; Judaism, properly so called,
and the Samaritan religion, which differs from the
former in many particulars.
Christianity has three branches; that called the Ro-
man Catholic religion ; that of the Greek church,
which is divided into different sects; and the Protes-
tans. These last are divided into that of the Luthe-
rans, the Calvinists, Anabaptists, Methodists, Swe-
denborgians, Socinians, and Quakers. However, the
Church of England, which is said to be the best con-
stituted in the world, cannot properly be said to be
any of these.
Mahometanism is divided into two sects; namely,
that of Omar, followed by the Turks, Moguls, and
the Mahometans of Africa, and that of Aly, son-in-
law of Mahomet, followed by the Persians. There
are Pagans all over the world except in Europe ; but
their religion is of different kinds, and so numerous,
that it is impossible to describe them all. Paganism
is said to extend over one half of Asia, five parts in
six of Africa, and nineteen parts of twenty of the
inhabitants of America. The most extensive is that
of Fo, which prevails over Thibet, or the western
Tartary, the two peninsulas of the Indies, with seven
parts in eight of the inhabian is of the Moguls em-
pire, China, and most of the Indian islands.
YOUNG WOMAN'S COMPANION.
473
ز
Christianity prevails all over Europe, and among all
the European settlements in America ; and it is still
professed in many parts of the Turkish dominions;
not to mention converts made by the Portuguese
in Africa and the East Indies.
The Jews are no longer a nation, and therefore Ju-
daism cannot properly be said to be established any
where ; but as the Jews themselves are spread all over
the old continent, their religion is still kept up among
them. They are said of late to have got footing in
America ; but they are so few in number they are not
worth notice.
Mahometanism prevails all over the Turkish em-
pire in Europe, in Asia, Little Tartary, Arabia, Per-
sia, Great and Little Bocharia, the Mogul's empire,
many of the Indian islands, and the northern and
eastern coasts of Africa ; insomuch that some authors
pretend to say, that it is six times more extended than
Christianity.
A concise Geographical Description of Europe, Asiu,
Africa, and Antericą.
EUROPE.
EUROPE, called by the people of Asia Frankis-
lan, is one of the three general paats of our con-
tinent, and one of the four quarters of the habitable
world. It is bounded on the north by the Frozen or
Icy Sea, on the south by the Mediterranean, on the
west by the Western and Northern Ocean, and on the
east by Asia. It lies between 9 and 35 degrees west,
and 72 and 25 east longitude, and between 35 and 72
degrees of north latitude, though it does not fill up all
that space. From Cape St. Vincent to the mouth of
the river Oby, it is near 3600 miles in length ; and
16
3 O
474
YOUNG WOMAN'S COMPANION.
from Cape Matapatam in the Morea, to the North
Cape in Lapland, it is about 2200 miles in breadth.
It is much less than either Asia or Africa; but surpas-
ses them in many particulars ; and is entirely within
the temperate zone, except a small part of Norway and
Muscovy; so that there is neither the excessive heat,
nor the insupportable cold, of the other parts of the
continent. It does not abound in gold and silver mines,
much less in precious stones; it produces neither
sugar nor spices, nor does it nourish jackals, hyænas,
lynxes, leopards, tigers, lions, rhinoceroses, elephants,
dromedaries, camels, or crocodiles; but it produces
corn, wine, fruits, sheep, oxen, horses, and all other
necessaries of life. Besides, it is much more papu- :
lous, and better cultivated than either Asia or Africa.
It is taller of villages, towns, and cities, and the build.
ings are more strong, elegant, and commodious, gene-
rally speaking, than in the two former. The inhabi-
tants are all whites, and, for the most part, much bet-
ter made than the Africans, or even the Asiatics.
With regard to arts and sciences, there is no manner of
comparison ; nor yet in trade, navigation, and war.,
They are more civilized, prudent. sociable, and gene-
rous; and consequently are neither savage nor cruel,
unless spurred on by the mistaken principles of reli-
gion. In Asia and Africa, there
are people who
make robbery a profession, and live by pillaging mer.
chants and others. With respect to the division of
Europe, it contains Norway, Sweden, Denmark, Great
Britain and Ireland, Muscovy, France, Germany, Po-
land, Spain, Italy, Portugal, Hungary, Switzerland,
and Turkey in Europe, besides several small islands
in the Mediterranean, and elsewhere. The languages
are, the Latin, of which the Italian, French, and Spa-
nish, are dialects; the Teutonic, from which proceed
those of Germany, Flanders, Holland, Sweden, Den-
mark, and England; the Sclavonian, which reigns
(though in disguise) in Poland, Muscovy, Bohemia,
and a great part of Turkey in Europe ; the Celtic, of
which there are dialects in Wales, the Highlands of
YOUNG WOMAN'S COMPANION.
475
;
Scotland, Ireland, Bretagne in France, and Lapland.
There is also the Greek, and several others. The
principal rivers are, the Danube and the Rhine, in
Germany; the Wolga and Dwina, in the Russian
empire ; the Loire in France; and the Ouzė, Severn,
and Thames, in England. The chief lakes are those
of Constance, in Germany; of Geneva and Guarda, in
Italy; the Wener, in Sweden; and of Ladoga and
Onega, in Russia. The chief mountains are, the Py*
renean, in Spain ; the Alps, in Italy, the Dofrine
Hills, in Sweden; the Crapach Hills, in Hungary;
and some of the mountains in Wales. The religions
of Europe are the Jewish and the Christian ; divided
into the Greek, Romish, and Protestant churches ; as
also the Mahometan.
arron
ASIA.
Asthe second this forder?
SIA, one of the four quarters of the world, and
the second in order. It is bounded on the
north by the Frozen Sea, on the east by the Eastern
Ocean, which is a part of the South Sea, on the west
by Europe and Africa. It is of larger extent that any
of the three parts in our continent; and it is generally
said that the first man was created here : though many
are of a different opinion, arising from the uncertainty
where the garden of Eden was placed. But be that
as it will, arts and sciences were early cultivated here;
though they are thought generally to come from
Egypt : but all the considerable religions now known,
had their first beginning in Asia ; and there are still a
great number of people who maintain their ancient
tenets, which, according to them, are a hundred thou-
sand years old. They have one sort of religion in
China, and another in India, whose priests are the
Bramins ; not to mention the Jews, Christians, and
Mahometans, whose beginnings are sufficiently known
to all the world. This was the seat of several ancient
476
YOUNG WOMAN'S COMPANION.
empires, or monarchies ; such as that of the Assyrians,
Medes, Persians, and Greeks. It is 4740 miles in
Jength from the Dardanelles on the west, to the east,
ern shore of Tartary; and 4380 in breadth from the
most southern part of Malacca, to the most northern
cape of Nova Zembla.
It may be divided into ten
great parts, namely, Turkey in Asia, Arabia, Persia,
the Mogul's Empire, with the two peninsulas of India,
Thibet, China and Corea, Great and Little Bocharia,
with Carazim, Little and Great Tartary, Siberia, and
the Islands. The governments of Asia are generally
monarchical; and Turkey, Persia, the Mogul's Em-
pire, Thibet, and China, are subject to single mo-
narchs; but the rest divided among several sovereigns,
so that there are reckoned seven emperors, thirty
kings, beside petty princes, and the rajas of India,
which are very numerous. With regard to the extent
of their religions, the Christian is but small in respect
of the Mahometan, which comprehends one third of
Asia ; and the Pagan is about twice as much extended
as the Mahometan. Besides these, some pretend there
is the natural religion, which has about as many fol
lowers as the Christians. The languages are so many,
and so various, that it is impossible to enumerate
them, but the chief are the Turkish, the Grecian, the
Arabic, the Chinese, the Persian, and the Old Indian.
In short, every country and island has almost a distinct
language. Besides the animals we have in Europe,
there are lions, leopards,. tygers, camels, elephants,
rhinoceroses, and many others. There are several
great lakes ; bụt the principal are the Caspian Sea,
which is 2000 miles in circumference, and the lake
Arnal, which is about half as much, and has not long
been known to the Europeans.
a
YOUNG WOMAN'S COMPANION.
477
AFRICA.
А
FRICA, one of the four quarters of the world,
is bounded on the north by the Mediterranean
Sea, on the west and south by the Ocean, on the east
by the Red Sea and the isthmus of Suez. : It is in the
form of a pyramid, whose base from Tangier to the
Isthmus of Suez, is about 2000 miles. From the top
of the pyramid, that is to say, from the Cape of Good
Hope to the most northern part, is 4600 miles; and
in the broadest part, that is, from Cape Verd to Cape
Guard-a-fui, it is 3.500. The greatest part of it is
within the torrid zone, which renders the heat almost
insupportable in many places. However, the coasts
in general are very fruitful, the fruits excellent, and
the plants extraordinary. The flesh of the animals is
in general very good ; and there are more wild beasts
than in any other part of the world; such as lions,
tygers, leopards, panthers, rhinoceroses, and elephants.
There are also some animals peculiar to this country;
such as the hippopotamus, or the sea-horse, whose
teeth are so large, that they serve instead of ivory,
and are much better; the rhinoceros, with two horns
on its nose; and the most beautiful striped zebra,
which is esteemed a fine present for the greatest prin-
As for the crocodiles, which were thought for-
merly to be peculiar to Africa, they are now met with
in other places, or at least, creatures so much like them,
that it is hard to know the difference. Besidess these,
they have ostriches, camels, various sorts of monkies,
and many other animals not to be met with in Europe.
There are several deserts, particularly one of a large
extent, which is almost without water, and whose
sands are so loose, that by means of a strong wind,
they will sometimes bury whole caravans at a time.
However, this is not quite without inhabitants, for
there are wild Arabs, and other people, who rove
from place to place, partly in search of pasture, and
ces.
478
YOUNG WOMAN'S COMPANION ;
partly to lie in wait for the rich caravans that travel
from Barbary and Egypt, to Negroland and Abyssinia.
There are many large rivers ; but the principal are the
Nile and the Niger. This last is thought by some to
have its source near that of the Nile, and to run quite
across Africa, from east to west, and to fall into the
Atlantic Ocean in several branches, of which Senegal
is the chief; but this is doubted by others, and not
without reason. There are many high mountains in
divers parts, particularly in Abyssinia and Barbary,
in which last country is mount Atlas, that separates
Barbary from Biledulgered, and runs from east to
west. Their religion is Mahometanism and Paganism,
though there are Christians in some parts, as in Abys-
sinia, and among the European settlements. Africa
is variously divided, according to different geogra-
phers; however, they best distinguish them by the
names of Egypt, Barbary, Guinea, Congo, Caffraria,
Abyssinia, Nubia, and Nigritia, with the islands that
surround it.
AMERICA.
MERICA, one of the four quarters of the world,
and by much the largest. It is bounded on all
sides by the Ocean, as appears from the latest disco-
yeries: it being formerly supposed to join the north-
east part of Asia. It took its name from Americus
Vespucius, a Florentine, who having accompanied
Ojedo, a Spanish adventurer, to America, and drawn
up an amusing history of his voyage, published it, and
it was read with admiration. In his narrative he had
insinuated, that the glory of having first discovered the
continent of the New World belonged to him. This
was in part believed ; the country began to be called
after the name of its supposed first discoverer; and the
ụnaccountable caprice of mankind has perpetuated the
error. But America was first discovered by Christo-
YOUNG WOMAN'S COMPANION.
497
pher Columbus, Genoese, in 1401. It is called the
New World with great propriety ; for not only the
men, but the birds and beasts differ, in some respects,
from those known before. It has likewise a great
number of trees and plants that grew no where else,
before they were transplanted to other places. All
the men, except the Eskmaux, near Greenland, seem
to have the same origin ; for they agree in every parti-
cular, from the straits of Magellan, in the south, to
Hudson's Bay, in the north. Their skins, unless daub-
ed with grease or oil, are of a red copper colour; and
they have no beards or hair on any other part of their
bodies, except their heads, where it is black, straight,
and coarse. Many are the conjectures about the
peopling of this vast continent, and almost as various
are their authors. America is so long, that it takes in
not only all the torrid, but also the temperate, and part
of the frigid zones. It is hard to say how many dif-
ferent languages there are, a vast number being spoken
by the different people in different parts; and as to
religion, there is no giving any tolerable account of
it in general, though some of the most civilized of the
Aborigines seemed to have worshipped the sun. The
principal motive of the Spaniards, in settling so many
colonies here, was the thirst of gold; and, indeed,
they and the Portuguese are possessed of all those
parts where it is found in the greatest plenty. This
vast continent is divided into North and South Ame-
șica, which are joined by the isthmus of Darien. It
has the loftiest mountains in the world, such as those
that form the immense chain called the Andes; and
the most stupendous rivers, such as the Amazon,
Plata, Oronoko, Mississippi, Ilinois, Misaures, Ohio,
St. Lawrence, Hudson, Delaware, Susquehannah,
Potomac, &c. Besides the Aborigines, who inhabit
the interior parts, and the United States of America,
who possess some of the finest provinces, that for-
merly belonged to Great Britain, the different Euro-
pean powers have rich and flourishing colonies here.
The United States possess New England, New York,
480
YOUNG WOMAN'S COMPANION.
New Jersey, Pennsylvania, Delaware, Maryland,
Virginia, North and South Carolina, Kentucky, and
all the country to the north of the Onio, extending
from Pennsylvania on the east, the lakes on the north,
and the Mississippi on the west. The countries pos-
.
sessed by Great Britain, are Labrador, or New Bri-
tain, Upper and Lower Canada, Nova Scotia, and
New Brunswick. In North America, Spain possesses
East and West Florida, Louisiana, New Mexico, Ca-
lifornia, and Old Mexico, or New Spain: in South
America, they have Terra Firma, Peru, Chili, and
Paragua. In South America, the Portuguese have
Brazil; the French, Cayenne ; and the Dutch Suri-
nam, both in Guiana.
DESCRIPTION OF THE
SHIRES OR COUNTIES OF ENGLAND.
BEDFORDSHIRE is an inland county; bounded
on the north east by Huntingdonshire, on the east
by Cambridgeshire, on the south east by Herts, on
the south west by Bucks, and on the north west by
Northamptonshire. Its utmost length is 35 miles, and
its greatest brzadth 22. It lies in the diocese of Lin-
coln ; contains 9 hundreds, 10 market towns, and 124
parishes. The air is pure and wholesome. Its prin-
cipal rivers are the Ouze and the Ivel. Its chief
pro-
ducts are corn, butter, and fuller's earth; its manufac.
tures, lace, straw hats, baskets, and toys.
Berkshire is an inland county, bounded on the east
by Surry, on the south by Hahts, on the west by Wilts,
and on the north by Oxfordshire and Bucks. From
east to west it extends above 50 miles, and from north
to south it is 25 miles in the widest, though no more
than 6 in the narrowest part. It lies in the diocese of
Salisbury; contains 20 hundreds, 12 market-towns,
and 140 parishes. The air, in general, is extremely
2
YOUNG WOMAN'S COMPANION.
481
healthy. Its principal rivers are the Thames, Kennet,
Lamborn, and Loddon. The east part has much un-
cultivated land, as Windsor Forest and its appendages;
the west and middle parts produce grain in abun-
dance. Reading is the shire town.
>
Buckinghamshire is an inland county ; bounded on
the north by Northamptonshire, on the east by Bed-
fordshire, Herts, and Middlesex; on the west by Ox-
fordshire, and on the south by Berks. It is 39 miles
in length, and 18 in breadth, containing 8 hundreds,
185 parishes, and 11 market-towns. It lies in the di-
ocese of Lincoln. Its principal rivers are the Thames,
Coln, Ouze, and Tame. The air is healthy, and the
soil rich, being chiefly chalk or marl. The most gene-
ral manufacture is bone-lace and paper; and the
woods of the hills, chiefly beech, form a consider-
able article of profit, both as fuel and timber.
Cambridgeshire is an inland county; bounded on
the north west by Lincolnshire, on the north east by
Norfolk, on the east by Suffolk, on the south by Essex
and Herts, and on the west by the counties of Hun-
ringdon, Bedford, and Northampton. It extends 50
miles from north to south, and 25 from east to west.
It lies in the dioceses of Ely and Norwich; contains
17 hundreds, a city, 7 market-towns, and 163 parishes.
The principal rivers are the Grant, Ouże, Nen, and
Cam. The air and soil vary extremely : some parts,
especially the southern and eastern, are pleasant and
healthy, but the northern part, called the isle of Ely,
is low and fenny; from the confluence of many rivers.
All the waters of the middle part of England, which
do not run into the Thames, or the Trent, fall into
these fens: and in the latter part of the year, when
they are overflowed by water, they appear covered
with fogs ; so that while the higher grounds of the ad-
jacent country glitter with the beams of the sun, the
Isle of Ely appears wrapt in a mist. Cambridge is
the county town, and seat of a celebrated university,
16
3P
482
YOUNG WOMAN'S COMPANION.
situate on the river Cam. It consists of 14 parishes;
and is governed by a mayor, who, upon entering on
his office, takes an oath to maintain the privileges of
the university. . The town hall and shire-house are the
only buildings of note that do not belong to the uni-
versity; the county gaol is the gatehouse of an ancient
castle, built by William the Conqueror. In the mar-
ket place, which consists of two spacious oblong
squares, united together, is a conduit that is constantly
running. The university is supposed to have been
founded during the heptarchy. It contains 12 col-
leges and 4 halls, which have equal privileges with
the colleges. The colleges are, Peter House, Corpus
Christi or Bennet, Gonville and Gaius, King's,
Queen's, Jesus Christ's, St. John's, Magdalen, Tri-
nity, Emanuel, and Sidney Sussex. The halls are,
Clare, Pembroke, Trinity, and Catherine. Of the
colleges, Peter House is the most ancient, being found-
ed in 1957: and King's and Trinity colleges the most
considerable. King's college is the noblest founda-
tion in Europe, and the chapel one of the finest
pieces of Gothic architecture in the world. The
library, chapel, &c. of Trinity college, justly place
it in the first rank. The other structures belonging
to the university, are the senate-house, a fine edifice,
which, with St. Mary's church, the schools, the uni-
versity library, and other buildings, form a noble
square. Here also are a botanical garden, and a ge.
neral hospital, called Addenbrooke's, from the name
of the founder,
Cheshire is a maritime county ; bounded on the
north by Lancashire, on the north east by Yorkshire,
on the east by Derbyshire, on the south east by Staf-
fordshire, on the south by Shropshire, on the west by
Denbighshire and Flintshire, and on the north west
by the Irish Sea, into which projects a peninsula, 13
miles in length and six in breadth, formed by the
mouths of the Mersey and the Dee.' This county ex-
tends 33 miles from north to south, and 42 from cast
YOUNG WOMAN'S COMPANION.
483
;
to west, without including the peninsula just men-
tioned on the west, or a narrow tract of land which
stretches between Lancashire and Derbyshire, to
Yorkshire, on the north east. It is divided into 7
hundreds, containing 11 market towns, and 101 pa-
rishes. The city of Chester is a place of great anti- .
quity; the walls of which are near two miles in cir.
cumference, and there are four gates, towards the
four cardinal points; it has a strong castle, in which
is the shire hall; and 10 churches beside the cathe-
drał. The air is temperately cold, and very healthful.
The principal rivers are the Mersey, Weaver, Dee,
and Dane; and it has several small lakes. It is rich
in pasture and corn land; but there are several heaths
upon which horses and sheep feed, among which are
the extensive forests of Macclesfield and Delamere.
The country is generally level, the highest hills in it
are about Frodsham; and its extensive pastures feed
a great number of cows, whose milk is peculiarly
rich, and of which is made excellent cheese. Such
quantities of these cheeses are made, that London
alone is said to take annually 14,000 tons; and vast
quantities are also sent to Bristol, York, Scotland, Ire-
land, &c. But a considerable quantity that goes by
the name of Cheshire Cheese is made in Shropshire,
Staffordshire, and Lancashire. This county is like-
wise famous for its salt springs at Namptwich, Mid.
dlewich, Northwich, and Winsford ; and at North-
wich there are vast pits of solid salt rock.
Cornwall, a maritime county, is the south west ex-
tremity of England; bounded on the east by Devon-
shire, on the south by the English Channel, and on
the-north-west by St. George's Channel. Its length
from east to west is 80 miles ; its breadth next to De-
vonshire is 48, but it soon contracts, and at Falmouth
does not exceed 14; it then spreads a little to the
south and south west, and terminates in two points,
one of which is called the Lizard, and the other the
Land'd-End, It lies in the diocese of Exeter, contains
484 YOUNG WOMAN'S COMPANION,
1
9 hundreds, 27 market-towns and 161 parishes. The
air is sharp and healthful, but the vicinity of the sea
exempts it from hard frosts, and snow never lies long
on the ground. The soil, as it is shallow, is not very
fruitful, especially in the centre on the hilly parts; the
vallies yield plenty of grass, and the lands near the
sea, by being manured with sea-weed, produce corn.
It has plenty of sea herbs, and some other plants pe-
culiar to its insular situation. The principal rivers are
the Tamar, Camel, and Fale. It derives its chief
importance from its mineral. The mines of tin are
numerous, and are, in general, very rich in ore :
these have rendered this county famous in all ages.
There has been sometimes found a small quantity of
gold and silver, but not worthy of notice, * With the
metalline ores are intermixed large quantities of mun-
dic, and arsenic. Many sorts of stones are also found
here, particularly moor-stone, which is used both in
buildings and for mill-stones ; when polished, it ap-
pears more beautiful than any of the marble kind, and
makes the richest furniture, as tables, chimney pieces,
&c. but being exceedingly hard, the polishing is ex-
pensive. The copper mines are also numerous, and
rich in ore.
In many cavernous parts of the rocks are
found transparent crystals, called Cornish diamonds,
they being very brilliant when well polished. This
county was one of the places to which the ancient
Britons retreated, whose language was retained even
to the last century, but it is now quite extinct. The
king's eldest son is born duke of Cornwall, and derives
a revenue, not only from lands appertaining to the
duchy, but from the mines of tin and copper. Не
has under him an officer, called lord warden of the
stanary courts, whose jurisdiction extends over the
mines and miners of Cornwall and Devonshire ; and
he appoints, in his privy council, the sheriff of the
former county.
Cumberland is a maritime county; bounded on the
north by Scotland, on the east by Northumberland,
YOUNG WOMAN'S COMPANION.
485
0
€
Durham, and Westmoreland, on the south by Lan-
cashire, and on the west by the Irish Sea and Solway
Frith. It is 70 miles from south-west to north-east,
and 50 from east to west where it is broadest. It lies
in the dioceses of Chester and Carlisle ; contains 1 city,
14 market towns, and 90 parishes. The air is cold
and piercing, yet less than might be expected, from
its being situate so far north. The mountains feed
large pocks of sheep, whose flesh is particularly sweet
and good, and the vallies produce corn, &c. There
are mines of coal, lead, copper, lapis calaminaris, and
black lead : the latter of which is almost peculiar to
this county, which contains more than sufficient to
supply all Europe. The Skiddaw is the principal
mountain, and the chief rivers are the Eden and. Der-
went. The lakes in Cumberland are the Derwent-
water, Bassenthwaite-water, Buttermere-water, Cre-
mack-water, Lowes-water, Uls-water, West-water,
Ennerdale-water, Elder-water, Broad-water, &č. Car-
Jisle is the capital, and is situate above a rich tract of
meadows, bordering the Eden and two other rivers,
which here unite their streams. The gates of this
city are called the English, Irish, and Scotch. It has a
castle on the west side of the town; and the cathedral
is a stately structure; it has also a very 'considerable
manufacture of printed linens and checks, and is noted
for the making of whips and fish hooks, Carlisle was
taken by the rebels in 1745, but retaken by the duke
of Cumberland.
Derbyshire is an inland county ; bounded on the
north by Yorkshire, on the east by Nottinghamshire,
on the south by Leicestershire and Warwickshire, on
the west by Staffordshire, and on the north-west by
Cheshire. It extends 59 miles from north to south,
and 34 from east to west where broadest, but in the
south part it is not above 6, It lies in the dioceses
of Lichfield and Coventry, and contains 6 hundreds,
il market towns, and 106 parishes. The air, espe-
cially on the east side, is wholesome and agreeable ;
3
486
YOUNG WOMAN'S COMPANION.
but in the Peak, towards the north, it is sharp and
cold. The hills in the northern part, by attracting
the passing clouds, cause the rain to descend there in
greater abundance than on the circumjacent counties.
The south and east parts are pleasant and fertile, pro-
ducing most kinds of grain, particularly barley: even
the north-west part, called the Peak, is abundantly
sich; for the bleak mountains abound in the best lead,
with marble, alabaster, mill-stones, iron, coal, and a
egarse sort of crystal ; and the intermediate vallies are
fruitful in grass. The barytes, or ponderous earth,
which seems to be the medium substance between
earth and ores, is found in great quantities. The
principal rivers are the Derwent, Dove, Erwash, and
Trent. Derby is the county town, and situated on
the river Derwent, over which is a handsome stone
bridge. It has five churches, the chief of which
(named All Saints) is noted for its beautiful tower. In
1794, a machine was erected here by Sir Thomas
Lombe, for the manufacturing of silk, the model of
which was brought from Italy. It was the first of its
kind erected in England ; and its operations are to
wind, double, and twist the silk, so as to render it fit
for weaving. It also possesses manufactures of silk,
cotton, and fine worsted stockings; and has a fabrie
of porcelain, equal, if not superior in quality, to any
in the kingdom:
>
Devonshire is a maritime county ; bounded on the
north and north-west by the Bristol Channel, on the
east by Somersetsbire and Dorsetshire, on the south
and south-east by the English Channel, and on the
west by Cornwall. It is 69 miles long, and 64 broad ;
it lies in the diocese of Exeter ; contains 33 hundreds,
3,7 market towns, and 394 parishes. The air is healıb.
ful in the valleys, and so mild that the myrtle grows -
unsheltered; but it is cold and bleak on the mountains.
The soil is various, for the low grounds are naturally,
fruitful, and the hills barren. In the eastern parts
there is plenty not only of good corn, but of fine.
YOUNG WOMAN'S COMPANION.
487
>
a
pasturage for sheep, where the grounds are dry and
chalky. The southern part of the county is remarkably
fertile, and there are great quantities of fruit trees,
especially apples, with which a great quantity of cyder
is made. On the coast is found plenty of a peculiar
rich sand, which is of singular service to husbandmen;
and those who live at a distance from the sea, purchase
it to improve their poor lands. The western parts
abound with game, especially hares, pheasants, and
woodcocks, which are in such abundance, as to render
them very plentiful ; and here is a bird so small, that it
is reputed a humming bird, and, like that, constructs
its nest on the extreme branches of trees. In the
south-west parts are great quantities of marble, and in
many places marble rocks are found to be the basis of
the high road. The principal rivers are the Tamar Ex,
Teigne, and Dart. Exeter is the principal city, and
is situate on the river Ex, from which it takes its name,
over which is a handsome stone bridge. It was for-
merly the seat of the Saxon kings, who resided in the
castle, and is encompassed with a wall, in which are
six gates, in good repair. There are 15 parish churches,
and 4 chapels of ease, beside the cathedral, which is a
magnificent fabric. Ships of burden formerly came up
here; but the navigation was almost destroyed by
Henry Courtney, earl of Devon, and, though repaired,
could not be restored to its former state ; its port,
therefore, is at Topsham, five miles below. It has 13
companies of tradesmen, manufactures of
other woollen goods, and a share in the fisheries of
Newfoundland and Greenland.
a
;
serges and
Dorsetshire is a maritime county, extending 50
miles in length, and 38 where broadest ; bounded on
the north by Somersetshire and Wiltshire, on the east
by Hampshire, on the south by the English Channel,
and on the west by Devonshire and Somersetshire. It
lies in the diocese of Bristol, and contains 34 hon-
dreds, 22 market towns, and 218 parishes. The air
on the hills is somewhat bleak and sharp, but very
498
YOUNG WOMAN'S COMPANION.
mild and pleasant near the coast. The soil is generally
rich and fertile, though in some parts very sandy; the
northern part, which is divided by a range of chalk
hills from the southern, affords good pasture for cattle ;
while the southern part chiefly consists of fine downs,
and feeds incredible numbers of sheep. The chalk-
hills, which run through every county from the south-
east part of the kingdom thus far, terminate at the
further extremity of this. The principal rivers are the
Stour and Frome. Here is plenty of poultry of all
sorts, swans, woodcocks, pheasants, partridges, field-
fares, &c. The products are corn, wool hemp, fine
stone, and some marble. It is also distinguished for
its woollen manufactures. Dorchester is the county
town, and is of great antiquity ; was formerly a city,
and much larger, the ruins of the walls being still to
be seen in some places. It has three churches, and is
seated on the river Frome..
Durham is a maritime county, commonly called the
bishopric of Durhain; bounded on the North by Nor.
i
thumberland, on the east by the German Ocean, on
the south and south-west by Yorkshire, and on the
wcst by Westmoreland and Cumberland. It extends
37 miles from north to south, and 47 from east to
west; contains 7 market towns, and 113 parishes.
The air is wholesome, and though very sharp in the
western parts, is milder towards the sea, whose warm
vapours mitigate the severity of the winter seasons.
The soil is very various ; the west side being moun-
tainous and barren, while the east and south consist
of beautiful meadows, woods, and corn fields. Immense
quantities of coal, lead, and iron, are found in the
bowels of the earth. The principal rivers are the
Wear, Tees, Tyne, and Derwent. Durham is the
capital of the bishopric, and pleasantly and commodi.
diously seated on an easy ascent, and almost surrounded
by the river Wear, over which there are three large
stone bridges. It is surrounded by a wall, and has a
castle, pow the bishop's palace, seated on the highest
YOUNG WOMAN'S COMPANION.
489
a
part of the hill; it contains 6 parish churches, besides
its cathedral, which is a large and magnificent edifice.
It is a bishop's see.
Essex is a maritime county, and in the diocese of
London; 54 miles long, and 48 broad; bounded on
the north by Cambridgeshire and Suffolk, on the east
by the German Ocean, on the south by Kent, and on
the west by Herts and Middlesex; it contains 18
hundreds, 24 market towns, and 415 parishes; it also
possesses a variety of soil and face of country. Its
south-west part is occupied principally by the two forests
of Epping and Hainault'; and is noted for its butter,
which is sold at a high price in London, under the
name of Epping butter.
The north-west part,
from Saffron Walden to Cambridge, is famous for the
growth of saffron, which is almost peculiar to this
district, and is allowed to be the best in the world.
The middle part is a fine corn country. The part
bordering on the Thames and the sea, consists chiefly
of marshy grounds, which afford excellent pasturage,
yet are deemed unwholesome and aguish. The prin-
cipal rivers are the Thames, Blackwater, Coln, Chel-
mer, Stour, Crouch, and Roding. Chelmsford is the
county town, but Colchester is the largest and most
famous, and is a place of great antiquity. It had 16
parish churches, but now only 12 are used. Most of
them were damaged in Cromwell's time.
*
Gloucestershire is an inland county, 60 miles in
length, and 26 in breadth ; bounded on the west by
Herefordshire and Monmouthshire, on the north by
Worcestershire, on the east by Warwickshire and
Oxfordshire, and on the south by Wiltshire and Somer-
setshire. . It contains 13 hundreds, 1 city, 27 market
towns, and 218 parishes. Its air is generally good,
and the soil extremely fruitful. The staple commo.
dities of the county are its woollen cloth and cheese.
Its principal rivers are the Severn, the Warwickshire
Avon, the Lower Avon, the Wye, Thames, Colr,
16
3Q
190
YOUNG WOMAN'S COMPANION.
and Leech. Gloucester is the capital, and is seated
on the east side of the river Severn, where, by 2
streams, it makes the Isle of Alney. It is large, and
well inhabited : it once contained 11 churches, but
now has only 5, beside the cathedral of St. Peter,
which is a handsomes tructure, and remarkable for its
Jarge cloister, and whispering gallery; the tombs of
Robert Duke of Normandy, eldest son of William the
Conqueror, and the unfortunate Edward 11. It has
5 hospitals, 2 free schools, and a county gaol; and was
fortified with a wall, which Charles II. after the Res.
toration, ordered to be destroyed.
Hampshire is a maritime county, bounded on the
north by Berks, on the east by Surry and Sussex, on
the south by the English Channel, and on the west
by Dorsetshire and Wilts. It extends, exclusive of
the Isle of Wight, 42 miles from north to south, and
38 from east to west. It contains 9 hundreds, 1 city,
20 market towns, and 253 parishes. It is one of the most
agreeable, fertile, and populous counties in England.
The commodities are corn, barley, and hops, bacon,
honey, and timber; the last in particular, on account'.
of its great woods, of which the principal are, the
New Forest, in making of which, William the Con
queror destroyed 36 churches; and the Forest of
East Bere. The principal rivers are, the Avon,
Test, Itchen, and Stour. Southampton is the county
town, and situate between the rivers Itchen and Test;
it contains 5 churches, is surrounded by walls and
several watch towers, and had a strong castle, but is
now in ruins. It is a fashionable place of resort for
sea-bathing : and it was on this beach that the Danish
king Canute, gave that striking reproof to his flat-
terring courtiers, wben the disobedient tice washed
his feet. A small distance from this town is Wood.
mills, where is a very curious manufacture of ship
blocks, from which all the king's dock.yards are sup-
plied. The assizes are held at Winchester, which was
a place of great note in the time of the Saxons.
YOUNG WOMAN'S COMPANION,
491
Hertfordshire is an inland county, 36 miles long
and 28 broad; bounded on the north by Cambridge-
shire, on the east by Essex, on the north-west by
Bedfordshire, on the west by Bucks, and on the south
by Middlesex. It contains 8 hundreds, 19 market
towns, and 114 parishes. It abounds in corn, river-
fish, sheep, and
fat cattle, and the air is good all over
the county. The principal rivers are the Lea, the
Coln, and the Hunton. Hertford is the county town.
Herefordshire is an inland county, 47 miles long,
and 35 broad; bounded on the east by Gloucester-
shire and Worcestershire, on the west by Radnorshire
and Breckpockshire, on the north by Shropshire, and
on the south by Monmouthshire. . It contains 11 hun .
dreds, 1 city, 8 market towns, and 176 parishes. The
air is very good, and the soil.fruitful, especially in the
vales. Apples grow in greater abundance here than
in any other county, being plentiful even in the hedge
Tows. The sheep in Herefordshire are small, afford-
ing a fine silky wool in quality approaching to the
Spanish. It is noted for wool and cyder, which last
is transported all over England. The principal rivers
are the Wye, Mynnow, and Lug. Hereford is the
capital, and is a bishop's see.
Huntingdonshire is an inland county, and in the
diocese of Lincoln ; 25 miles in length, and 20 in its
broadest part; bounded on the north and north-west
by Northamptonshire, on the east by Cambridgeshire,
and on the south-west by Bedfordshire. It contains
4 hundreds, 6 market towns, and 9 parishes. The
principal rivers are the Ouze, Nen, and the Cam,
which last divides it from Cambridgeshire. The air
is good, except the fenny parts, which are aguish,
Its chief commodities are corn, malt, and cheese, and
it fattens abundance of castle.' Huntingdon is the
county town.
;
492
YOUNG WOMAN'S COMPANION,
Kent is a maritime county, and in the diocese of
Canterbury and Rochester ; bounded on the north by
the Thames and the German Ocean, on the east and
south-east by that Ocean and the Straits of Dover, on
the south by Sussex and the English Channel, and on
the west by Surry. From east to west it is 58 miles, and
from north to south 36. It is divided into 5 lathes, con-
taining 61 hundreds, 2 cities, 29 market towns, and
408 parishes. In the soil and face of the country
there is great diversity. The banks of the Thames
are low and marshy, but backed by a range of chalky
eminences, sometimes rising to a moderate height:
this kind of hard chálky soil, inclining to barrenness,
extends to the north-east extremity of the county, and
thence round to Dover, exhibiting its nature in the
lofty white cliffs, which here bound the islan, and
produce the striking appearance at sea, which gave it
the name of Albion. This county produces, beside
the usual objects of agriculture, large quantities of
hops ; fruit of various kinds, especially apples and
cherries, of which there are large orchards; madder
for dying; timber in the woody parts ; and birch
twigs for brooms, which form no inconsiderable arti-
cle of traffic in the London markets. The principal si-
vers, beside the Thames, are the Medway, Darien,
Stour, Cray, and Rother, Maidstone is the county
town; but Canterbury and Rochester are the principal,
The former of which is an archbishop's see, the
metropolitan of all England. The cathedral, a large
structure, was once famous for the shrine of Thomas
Becket, visited by pilgrims from all parts of Europe.
In this cathedral are interred Henry IV.and Edward
the Black Prince. The city has 14 parish churches
the remains of many Roman antiquities, and an an-
cient casile, with walls and a deep ditch. This city
possesses a share of the silk manufacture, introduced
by the Walloons, who have here a church 'under the
cathedral. (Walloon, a name formerly given to the in-
habitants of Flanders,] Roches'er is a bishop's see,
and has, beside the cathedral, 3 parish churches. It
has two free-schools, one called the King's, and the
.
a
YOUNG WOMAN'S COMPANION.
493
a
?
other the City School. Here is also an alms house for
six poor travellers, who are supplied with a supper, a
bed, and a breakfast, with four-pence to carry them
forward on their journey ; but they are to stay no
longer than one night: and an inscription over the
door intimates, that rogues and proctors are excepted,
Lancashire is a maritime county, and in the diocese
of Chester : bounded on the north by Cumberland
and Westmoreland, on the east by Yorkshire, on the
south by Cheshire, and on the west by the Irish Sea.
It is 74 miles from north to south, (including a de-
tached hundred on the north-west, called Furness,
which is separated from the rest by a creek, at the
head of Morecambe Bay,) and its greatest breadth is
42 miles. It is divided into 6 hundreds, containing
27 market towns, and 63 parishes. It is a county-
palatine, under the title of the Duchy of Lancaster;
the only duchy of England (that of Cornwall excepted)
which is not merely titular. The air, in general, is
very healthful. This county comprises a variety of
soil and face of country; but, upon the whole, is one
of those which are the least favoured by nature,
The hundred of Furness is a wild and rugged region,
stored with quantities of iron ore and slate, and covered
with a growth of underwood, which is cut in succes-
sion, and made into charcoal. The east part, between
the Ribble and the Mersey, comprising the ancient
forest of Wyresdale and Bowland, is mountainous, and
generally barren: but the south part of the tract be-
tween these rivers is flat, quite from the sea to the
commencement of the ridge called Blackstone-Edge,
that separates this county from Yorkshire : much of
this is a fertile country, though occasionally deformed
by the black turf-bogs, here called mosses ; some of
which are of large extent, and impassable in wet
seasons. In the north-east part of this division are
some lofty hills, the most noted of which is Pendle
Hill. The remaining part is varied with hill, dale,
and moor. Among its products is a species of coal,
a
494
YOUNG WOMAN'S COMPANION,
5
called cannel, far exceeding all other, not only in
making a clear fire, but for being capable of being
manufactured into candlesticks, cups, standişhes, snuff
boxes, &c. and of being polished, so as to represent
a beautiful black marble, Lancashire is little adapted
for a corn country, not only from the nature of its
soil, but from the remarkable wetness of its climate
the land, however, is singularly fitted for the growth
of the potatoe. As a commercial and manufacturing
county, it is distinguished beyond any other in the
kingdom. Its principal manufactures are linen, silk,
and cotton goods.; fustians, counterpanes, shalloons,
bays, serges, tapes, small-ware, hats, sail-cloth, sack.
ing, pins, iron goods, cast plate-glass, &c. Of the
commerce of this county, it may suffice to observe,
that Liverpool is the second port in the kingdom.
The principal rivers are, the Mersey, Irwell, Ribble,
Lon, Levern, Wyre, Hodder, Roche, Duddon, Wins-
ter, Ken, and Calder; and it has two considerable
lakes, Winander-mere and Coniston-mere, the former
of which is noted for an excellent fish called the char,
which is not found any where else in England, but in
the Uller-water in Cumberland. Lancaster is the
county town, and is seated on the river Lon, which
here forms a port for vessels of moderate burden, and
over which is a stone bridge of five arches. It has
but one church, on the side of a hill, on the summit
of which is the castle, serving both as the shire-house
and the county goal.
Leicestershire is an inland county, and in the
diocese of Lincolns, bounded on the north by Not-
tinghamshire, on the east by the counties of Lincoln
and Rutland, on the south by Northamptonshire, on
the south-west by Warwickshire, and on the north-
west by Derbyshire. It extends 35 miles from east
.
to west, and 30 from north to south; contains 6
hundreds, 12 market towns, and 200 parishes. The
air is extremely healthful. Its chief rivers are the
Avon, Scar, Wreke, Anger, and Welland. The soil
YOUNG WOMAN'S COMPANION,
493
in general affords great quantities of rich grazing land,
and is peculiarly fitted for the culture of beans for
which it is proverbially noted. It has also valuable
coal mines. This county is famous for its large black
horses, and horned cattle, as well as for its sheep,
* which are of a very large size, without horns and
clothed with thick long flakes of soft wool. The ma-
nufacture of stockings is the principal one in the
county. Leicester is the county town. It is seated
on the river Soar, one of the bridges over which,
called Bow-Bridge, was long visited by the lovers of
antiquity, on account of its having been the accidental
monument over the grave of Richard III, but this
bridge fell in the year 1791.
Lincolnshire is a maritime county: bounded on the
north by the Humber, which divides it from York.
shire; on the east by the German Ocean; on the
south-east by the Wash and part of Norfolk; on the
south by Cambridgeshire and Northamptonshire; on
the south-west by Rutlandshire; and on the west by
the counties of Leicester and Nottingham. It is 77
miles from north to south, and 45 in breadth, where
widest. It is divided into three parts: namely, Hol-
land, on the south-east, Kesteven on the south-west,
and Lindley on the north. It contains 30 hundreds, 1
city, 31 market towns, and 630 parishes. Its prin-
cipal rivers are the Humber, Trent, Witham, and
Welland. The air is various, according to its three
divisions. The soil in many places is very rich, the
inland part producing corn in great plenty, and the
fens cole-seed, and very rich pastures; whence their
breed of cattle is larger than that of any
other county
in England, except Somersetshire; their horses are
also excellent, and very large; their bunting hounds
and hares are noted for their swiftness; and their sheep
are not only of the largest breed, but are clothed with
a long thick wool, peculiarly fitted for the worsted
and coarse woollen manufactures. Lincoln is the
capital ; and is a bishop's see, the largest diocese in
5
1
496
YOUNG WOMAN'S COMPANION.
England. It is seated on the side of a steep hill, on
the river Withan, which here divides into three
streams. It had formerly 50 churches, now reduced
to 13, beside the cathedral. The cathedral is ad.
mired for its interior architecture, which is in the
richest and lightest Gothic style ; and its great bell,
called Tom of Lincoln, requires 12 men to ring it.
*
>
Middlesex is an inland county, bounded on the
north by Hertfordshire, on the east by Essex, on
the south by Surry and Kent, and on the west by
Buckinghamshire.' It is the least county in England,
except Rutlandshire, being only 22 miles from east to
west, and 17 from north to south : but it is by far the
richest. It contains 126 parishes, beside London, and
4 market towns. The air is healthy, but the soil, in
general, being gravelly, it is not naturally fertile ;
though by means of their vicinity to the metropolis,
many parts of it are converted into rich beds of ma-
nure, clothed with almost perpetual verdure. There
are still, however, very extensive tracts of uncultivated
heath. ' Beside the Thames, the Lea, and the Coln,
which are its boundaries to the south, the south-east,
and the west, Middlesex is watered by several small
streams; one of which, called the New River, is
artificially brought from Amwell, in Herts, for the
purpose of supplying London with water. London is
the capital, and the metropolis of Great Britain ; one
of the largest and most opulent cities in the world,
mentioned by Tacitus as a considerable commercial.
place in the reign of Nero. In this most extensive
view, as the metropolis, it consists of the city properly
so called, the city of Westminster, and the borough of
Souiwark, beside the suburbs in Middlesex and
Surry, within what are called the bills of mortality.
London and Westminster are in Middlesex, on the
north side of the river Thames; and Southwark is on:
the opposite bank, in Surry. The extent of the whole,
from Limehouse and Deptford to Milbank and Vaux-
hall, is about seven miles; but the greatest breadth
>
:
YOUNG WOMAN'S COMPANION.
497
does not exceed three. Westminster, once a mile
from London, but now united to it. Southwark was
long independent of London, but Edward III. granted
it to the city. It was then called the village of South-
wark; and afterwards named the bailiwick. Among
the churches in the metropolis, the cathedral of St.
Paul is most conspicuous, and inferior to none in
Europe, except St. Peter's at Rome. This noble fa.
bric is now destined to be the receptacle of the monu-
ments of such illustrious men as may do honour to
their country by their talents and their virtues. West-
minster Abbey, the collegiate church of St. Peter, is
a noble specimen of Gothic architecture. Here most
of the English sovereigns have been crowned, and
many of them interred. It contains also a great num-
ber of monuments of kings, statesmen, heroes, poets,
and persons distinguished by genius, learning, and sci-
ence. The chapel of Henry VII. adjoining, Leland
calls the wonder of the world. St. Stephen's in Wal-
brook, is a church of exquisite interior beauty, the
master piece of Sir Christopher Wren, Bow Church,
in Cheapside ; St. Bride's, in Fleet-street; St. Dun-
stan's in the East; and St. Martin's in the Fields, are
among the other churches most distinguished for fine
architecture. The parish churches in the bills of mor-
tality, amount to 116; namely, 97 within the walls,
16 without the walls, 23 out parishes in Middlesex
and Surry, and 10 in the cities and liberties of West-
minster. Besides these churches, is one belonging to
the temple, a celebrated seat of law. It was founded
by the Knights Templars in the reign of Henry II.
upon the model of that of the Holy Sepulchre at Je-
rusalem. There are likewise a great number of
chapels for the established church, foreign protestant
churches, Roman catholic chapels, meetings for dis-
senters of all persuasions, and three synagogues for
the Jews. The royal palace of St. James is an ancient
building on the north side of a small park, mean in ex-
ternal appearance; but the apartments are said to be
;
the best calculated for regal parade of any in Europe.
17
9
3 RAM
198
YOUNG WOMAN'S COMPANION.
The royal town-residence is a house at the west side
of St. James's Park, built by the duke of Buckingham,
and purchased by the king in 1761, when it received
the appellation of the Queen's Palace, but it is still
frequently called Buckingham Housé. Carlton House,
the residence of the Prince of Wales, to the east of St.
James's Palace, is a stately building, on which vast
sums have been expended." The Banqueting House
at Whitehall, begun in 1619, is only a small part of
the vast plan of a palace, intended to be worthy the
résidence of the British monarchs, but left incomplete
Beside the foyal palaces, there are many fine houses of
the princes of the blood, and of the nobility and gentry.
Among the public buildings, which can merely be
enumerated here, are Westminster Hall, containing
the supreme courts of justice, and adjoining to which
are the houses of Lords and Commons; the Guildhall
of the city; the Sessions House in the Old Baily; the
Tower of London, an ancient fortress, once a royal
palace, now containing some public offices, a magas
zine and arsenal, the regalia of the kingdom, the mint,
and the menagerie ; the Horse Guards the Treasury,
and the Admiralty, at Whitehall; the noble collection
of public offices which form that magnificent struc
ture called Somerset Place; the Royal Exchange, in
Cornhill; the Bank of England, in Threadneedle-
street; the Custom-house, in Thames-street; the Ex-
eise Office, in Broad-street; the East India House, in
Leadenhall-street; the South Sea House, in Throg-
morton-street; the Mansion House, for the lord
mayor ; the Monument, in commemoration of the
great fire in 1686 ; the anéient bridge, called Londoni
Bridge; and the two magnificent modern bridges of
;
Black Friars and Westminster. The British Museum,
in Great Russel-street, Bloomsbury ; and the Leverian
Museum, in Great Surry-street, are perhaps the no
blest of their kind in Europe. The Inns of Court, for
the study of the law; the colleges, learned societies,
and public seminaries; the halls of the different trad-
ing companies; the noble hospitals and other chari-
table institutions; the prisons; the public places of
YOUNG WOMAN'S COMPANION.
499
diversión; with its fine squares and streets, all are too
numerous to be here particularly mentioned. Sych,
on a cursory view of it, is the metropolis of Great
Britain, to the extent and opulence of which many
causes have contributed. From the openness of the
country round, especially on the London side, and a
gravelly soil, it is kept tolerably dry in all seasons,
and affords no lodgment for stagnant air or water.
Its cleanliness, as well as its supply of water, are
greatly aided by its situation on the banks of the
Thames, and the New River, with many good springs
within the city itself, farther contributes to the abun,
dance of that necessary element, All these are ad.
vantages, with respect to health in which the metro,
polis is exceeded by few. With regard to the eircum-
Stance of navigation, it is so placed on the Thames, as
to possess every advantage that can be derived from a
sea-port, without its dangers; and, at the same time,
by means of its extensive river, enjoys a very large
communication with the internal parts of the country,
which supply it with all sorts of necessaries ; and in
return, receive from it such com nodities as they re-
quire. Lonion is the seat of many considerable ma
pufactures ; some almost peculiar to itself, others in
which it participates with the manufacturing towns in
general. The most important of its peculiar manufac-
tures is the silk-weaving, established in Spital-fields,
by refugees from France. A variety of works in gold,
silver, and jewellery; the engraving of prints ; the
making of optical and mathematical instruments, are
likewise principally or solely executed here, and some
of them in greater perfection than in any other coun.
try. The porter-brewery, a business of very great
extent, is also chiefly carried on in London. 'To its
port are likewise confined some branches of foreign
commerce, as the vast East India trade, and those to
Turkey and Hudson's Bay. Thus London has risen
to its present rank of the first city in Europe, with
respect to opulence ; and nearly, if not entirely so, as
tomber of inhabitants. Paris and Constantinople
500
YOUNG WOMAN'S COMPANION.
may dispute" the latter with it. Its population, like
that of all other towns, has been greatly overrated,
and is not yet exactly determined; but it is probable,
that the residents in London, Westminster, and South-
wark, and all the out parishes, fall short of 900,000.
London is a bishop's see. To enumerate all the events
by which it has been distinguished, would greatly ex-
ceed our limits; we shall only mention, therefore, the
great plague in 1665, which cut off 90,000 people ;
and the dreadful conflagration in 1666, by which
13,000 houses were destroyed.
Monmouthshire is bounded on the north by Here-
fordhsire, on the east by Gloucestershire, on the south
east by the mouth of the Severn, and on the west and
south west by the counties of Brecknock and Glamor-
gan. Its extent from north to south is about 24 miles,
and from east to west 20. It lies in the diocese of
Landaff; contains 6 hundreds, 7 market towns, and
127 parishes. The air is temperate and healthy, and
the soil truitful, though mountainous and woody.
The principal rivers are, the Rimney, the Ebwith,
the Usk, and the great river Wye. It was formerly
reckoned one of the counties of Wales; and from the
names of its towns and villages, its mountainous rug-
ged surface, and its situation beyond the Wye, which
seems to form a natural boundary between England
and Wales in this part, it certainly partakes mostly of
the character of the latter country, though now com-
prehended in the civil division of the former. The
higher ranks generally speak English, but the com-
mon people use the Welsh language. The manufac-
ture of this country is flannels. Monmouth is the
county town, and is situated at the confluence of the
rivers Wye and Mynnow. It contains two parish
churches, one of which (called the Monk's Church) is a
very curious structure. Here was born king Henry V.
who was called Henry of Monmouth,
Norfolk is a maritime county, and in the diocese of
a
YOUNG WOMAN'S COMPANION. ..501
Norwich; bounded on the north and east by the
German Ocean, on the west by Cambridgeshire and
Lincolnshire, and on the south and south east by Suf-
folk. It contains 31 hundreds, 1 city, 32 market
towns, and 660 parishes. The products vary accor-
ding to the soil and situation. The lighter arable
lands produce barley in great plenty; wheat is culti-
vated in the stronger soils, and turnips are more ge-
nerally grown here than in an other county. The
sheep are a hardy small breed, and much valued for
their mutton. Its principal rivers are the Ouze, Nen,
Wareney, Yare and Bure. The manufactures of Nor-
folk are worsted, woollen, and silks. Norwich is the
capital. It is surrounded by a wall, now much de-
cayed, and seated on the river Yare, which rups
through it, and is navigable to Yarmouth. It has 36
parish churches, beside the cathedral, some of which
were formerly covered with thatch; two churches for
the Flemings, some dissenting meeting houses, and a
Roman Catholic chapel. It has a stately castle, on a
hill, which is the shire house, and the county goal,
Here is also a city and county hospital, a theatre-
royal, and a lofty market-house of free-stone. The
ancient dukes of Norfolk had a palace here, which
is still in existence as a work-house. Here also is a
free-school, founded by Edward VI. and several other
charitable foundations. Near this city are the ruins of
the castle of Kett, the tanner, by whose rebellion in
the reign of Edward VI, the city was reduced to a
ruinous state.
Northamptonshire is an inland county, and in the
diocese of Peterborough ; 60 miles long, and 22 where
broadest; bounded on the south by Bucks and Ox
fordshire, on the west by that county and Warwick-
shire, on the north west by Leicestershire and Rut-
landshire, on the north by Lincolnshire, and on the
east by the counties of Cambridge, Huntingdon, and
Bedford. It contains 20 hundreds, i city, 12 market
towns, and 330 parishes. The air is very healthy,
502 YOUNG WOMAN'S COMPANION.
except in the north-east part near Peterborough,
which is the commencement of a fenny tract extend-
ing to the Lincolnshire Wash. With this single ex-
ception, Northamptonshire is said tº contain less waste
ground, and more seats of the nobility and gentry,
than any other county. Its greatest defect is a scar-
city of fuel, which is but scantily supplied by its
woods; and though coal is brought by the river Nen,
it is at a very dear rate. This county however, pos-
sesses some considerable remains of its old forests,
particularly those of Rockingham on the north west,
and of Salcey and Whittlebury on the south. Its pro-
ducts are the same with those of other farming coun,
ties; but it is peculiarly celebrated for grazing land.
Horned cattle, and other animals, are fed to extraor-
dinary sizes; and many horses of the large black breed
are reared. Woad for the dyers is cultivated here ;
but the county is not distinguished for manufactures.
The principal rivers are the Nen and Welland; besides
which it is partly watered by the Ouze, Leam, Cher
well, and Avon. Northampton is the county town,
and is seated on the river Nen. It is a handsome
town, has a spacious market-place, and had seven
churches, which are now reduced to four. It was
almost destroyed by fire in 1675, but was soon rebuilt ;
it has a good free-school, and a county infirmary and
goal. In the meadows below the town, a battle was
fought, in 1460, between Henry VI. and the York-
ists, in which the former was defeated and made
prisoner ; and near it is a fine Gothic structure, called
Queen's Cross, erected by Edward I. in memory of
his queen Eleanor.
Northumberland is a maritime county, and in the
diocese of Durham; it received its name from being
situate north of the Humber. In the Saxon heptar-
,
chy it was a part of the kingdom of the Northumbri
ans, which contained also the counties of York, Lan,
,
çaster, Durham, Cumberland, and Westmoreland.
forms the north extremity of England, and is bounded
>
YOUNG WOMAN'S COMPANION, 503
>
on the east by the German Ocean, on the south by
the bishopric of Durham, on the south west and west
by Cumberland, and on the north west and north by
Scotland, from which it is separated by the Tweed.
It extends 70 miles from north to south, and 50 from
east to west, contains 12. market towns, and 460
parishes. The air is healthful, and the soil is various;
the east part fruitful in most sorts of corn, with rich
meadows on the banks of the rivers; but the west part
is mostly heathy and mountainous. The principal
rivers are the Tye, Tweed, and Coquet. Alnwick
is the county town, but the largest is Newcastle; the
former is the seat of the duke of Northumberland.
Newcastle is a large borough and seaport, situate
between the Picts Wall and the Tyne. The river is
so deep ; that ships under 400 tons burden may come
up to the town, though the large colliers are stationed
below Shields. The town may be considered as die
vided into two parts, of which Gateshead on the
Durham side, is one ; and both were joined by a stone
bridge, which originally consisted of 12 arches; but
by the embankment of the river to form the quays on
the north side, they were reduced to nine. In 1771,
a dreaful food carried away four of these arches, with
some houses that stood upon them; and this part of
the bridge was rebuilt in 1779. Through this place
went part of that wall which extended from sea to
sea, and was built by the Romans to defend the
Britons against the incursions of the Picts. The town
is defended by a strong wall, in which are seven gates;
and as many turrets, with several casements, bomb
proof; but the castle is old and ruinous. Here is a
poble exchange ; and the wall of the town, running
parallel with the river, leaves a spacious piece of
ground between the water and wall, which being
faced with free-stone, forms the longest and largest
quay in England, except that of Great Yarmouth.
Here are four parish churches, beside one at Gates-
head : and among the other public buildings, is a
mansion-house for the mayor, a hall for the surgeons ;
504
YOUNG WOMAN'S COMPANION.
a large hospital, built by the contribution of the keel.
men, for the maintenance of the poor of their frater-
nity: and several charitable foundations, situate in the
centre of the great collieries, which have for centu.
ries supplied London, and most of the southern coun-
ties, with coal. It also possesses manufactures of steel,
iron, glass, and woollen cloth; and exports large
quantities of lead, salt, salmon, butter, tallow, and
grindstones.
Newcastle was made a borough by
William I. and the first charter for digging coal was
granted by Henry III. in 1239.
Nottinghamshire is an inland county, and in the
diocese of York; 48 miles long, and 20 broad;
bounded on the north by Yorkshire and Lincolnshire,
on the east by the latter county, on the south by Lei-
cestershire, and on the west by Derbyshire. It con-
tains 8 hundreds, 9 market-towns, and 168 parishes.
It enjoys such a temperature of soil and climate, as to
render it one of the most fertile and pleasant counties
in England. The principal rivers are the Trent and
Idle. Almost the whole of the middle and western
parts of the county were formerly occupied by the
extensive forest of Sherwood, which is the only royal
forest north of the Trent; but the wood has in many
:
parts been cleared, and the extent of the forest much
contracted. Its chief products are coal, of which
there is great plenty; a kind of stone somewhat like
alabaster, but not so hard, which, when burnt, makes
a plaster exceeding hard; and with this the inhabitants
generally lay the floors of their upper rooms, instead
of boarding them: its other commodities are malt,
wool, and wood. The manufactares chiefly consist of
framework-knitting, glass, and earthenware.
Nota
tingham is the county town. It is situate on a rocky
eminence, crowned by its castle: a magnificent modern
structure, belonging to the duke of Newcastle, and
built on the site of an ancient fortress, celebrated in
English history: it is a populous and handsome town,
and distinguished by its spacious market-place: it is
2
YOUNG WOMAN'S COMPANION.
50,5
1
one of the principal seats of the stocking manufacture,
particularly of the finer kinds, and those of silk and
cotton; and has also a manufacture of coarse earthen-
ware; it has three parish churches and several meeting
houses for the dissenters; and is remarkable for its
vaults, or cellars, cut into the rock. At this town
Charles I. set up his standard, at the commencement
of the civil war, which terminated in his destruction.
Oxfordshire is an inland county; bounded on the
east by Buckinghamshire, on the west by Gloucester-
shire, on the south by Berkshire, and on the north by
Warwickshire and Northamptonshire.
Its extreme
length is 48 miles, and its greatest breadth 26: it
contains 14 hundreds, 1 city, 12 marker-towns, and
280 parishes. The air is sweet, mild, pleasant, and
healthy, for which reason it contains several gentle-
men's seats : and the soil, though various, is fertile in
corn and grass, and the hills yield ochre, pipe-clay,
and other earths, useful for various purposes. The
greatest want in this county is that of fuel ; for the
woods, with which it once abounded, being greatly
diminished, it is necessary to supply the deficiency
with coal, brought by a long and troublesome naviga-
tion from London. Oxford is the capital. It is a
bishop's see, and an university, and, beside the cathe-
dral, bas 13 parish churches. It is seated at the con-
fluence of the rivers Thames and Cherwell, and, with
the suburbs, is of a circular form, three miles in cir-
cumference. The university is said to have been
founded by the great Alfred, but is generally supposed
to have been a seminary of learning before his time,
although it owed its revival and consequence to his
liberal patronage, receiving from him grants of many
privileges and large revenues. Here are 20 colleges,
and 5 halls, several of which stand in the streets, and
give the city an air of magnificence. The colleges are
provided with sufficient revenues for the maintenance
of a master, fellows, and students. In the halls, the
2
17
3 S
506
YOUNG WOMAN'S COMPANION.
students live, either wholly, or in part, at their own
expence. Among other public buildings, are the
Theatre, the Ashmolean Museuin, the Clarendon
Printing Office, the Radcliff Infirmary, and an Ob-
servatory. At Oxford, king John, compelled by his
barons, summoned a parliament to meet, in 1258 ;
the proceedings of which were so disorderly, that it
was known afterwards by the name of the mad parlia-
ment. Charles I. assembled a parliament here, 1625;
in consequence of the plague then raging in London ;
and, in 1664, he summoned such of the members of
both houses as were devoted to his interests; these
were seceders from the parliament then sitting at
Westminster. The city was distinguished for its at-
tachment to that unfortunate king, who here held his
court during the whole civil war.
Rutlandshire is an inland county, and the smallest
in England, being only 15 miles long, and 11 broad.
It is supposed to have received its name from the red
colour of the soil, which, in some parts, is a sort of
ruddle. It is bounded on the west and north west by
Leicestershire, on the north and north east by Lin.
colnshire, and on the south and south east by North-
amptonshire. It lies in the diocese of Peterborough;
contains 48 parishes and two market-towns. The air
is very good, and the soil rich. The principal rivers
are the Welland and the Guash, or Wash. Okeham
is the county town.
Shropshire is an inland county ; bounded on the
north by Cheshire, on the east by Staffordshire, on the
south east by Worcestershire, on the south by Here-
fordshire, on the south west by Radnorshire, and on
the west by the counties of Montgomery and Denbigh.
It contains 14 hundreds, 16 market-towns, and 170.
parishes. The air is salubrious, and not very sharp,
except on the hills: the soil is generally fruitful, espe-
cially on the north and east parts, which produce
YOUNG WOMAN'S COMPANION.
507
plenty of wheat and barley; but the south and west
being mountainous, are less fertile, yet yield sufficient
pasture for sheep and cattle. This county abounds
with lead, copper, iron, limestone, freestone, pipe-
clay, bitumen, and coal. The principal rivers are
the Severn and the Tend. The capital is Shrewsbury.
It is seated on a peninsula formed by the Severn, over
which are two bridges, and is surrounded by a wall,
with three gates; it contains five churches. It is also
the chief mart for a coarse kind of woollen-cloth, made
in Montgomeryshire, called Welsh webs, and for all
sorts of Welsh commodities, which are generally
bought in a rough state at Welshpool, and finished
here. In 1283, Edward I. held a parliament here,
when the lords sat in the castle, and the commons in a
barn. Another parliament was held here in 1397, by
Richard II. Near this town, in 1403, was fought
the battle between Henry IV. and Henry Percy, nick-
named Hotspur, in which the latter was defeated and
slain.
.
Somersetshire is a maritime county ; 65 miles long,
and 45 broad; bounded on the north west by the
Bristol Channel, on the north by Gloucestershire, on
the east by Wiltshire, on the south east by Dora
setshire, and on the south west by Devonshire. It
contains 42 hundreds, 3 cities, 31 market-towns, and
385 parishes. The air in the lower ground is univer-
sally mild; and the soil in the north east quarter is
generally stony, and possesses a lofty mineral tract,
called the Mendip hills. On the west side are the
Quantock Hills, with many downs and open heaths ;
and in the north west corner is the black sterile region
of Exmoor. The south part, toward Dorsetshire, is
high, but well cultivated ; and throughout the county,
especially in its south west quarter, vales of the great-
est fertility are interspersed. The principal rivers are
the Parret, Ivel, Thone, Brent, and Avon. The
Mendip Hills afford abundance of coal, lead, cala-
mine, copper, manganese, bole, and red ochre. Cattle,
508 YOUNG WOMAN'S COMPANION.
nearly equal in size to the Lincolnshire, are fed in fine
meadows about the head of the Parret. Cyder is a
common product of this county, and it has a consi-
derable share in the woollen manufactures. Bristol is
the capital. It is seated at the confluence of the river
Avon with the Frome, ten miles from the influx of
the Avon into the Severn. The tide rising to a great
height in these narrow rivers, brings vessels of consi-
derable burden to the quay, which extends along the
inner shores of the Frome and Avon; but, at low
water, they lie aground in the mud. It has 18
churches, besides the cathedral, a bridge over the
Avon, a custom-house, and an exchange. Bristol
has a prodigious trade; for it is reckoned that hence.
2000 ships sail yearly. Here are no less than 15
glass-houses ; and the sugar-refinery is one of its prin-
cipal manufactures.
Staffordshire is an inland county ; 55 miles long
and 42 broad; bounded on the west by Shropshire,
on the north west by Cheshire, on the north
east and
cast by Derbyshire, on the south east by Warwick
shire, and on the south by Worcestershire. It lies in
the dioceses of Litchfield and Coventry; contains 5
hundreds, 1 city, 17 market-towns, and 130 parishes.
The principal rivers are the Trent, Dove, Sow, Chur-
net, Stour, Peak, and Manyfold. The air is mild and
wholesome: the soil in the south part is good and rich,
though not without heaths, which take up a large
tract of ground; it abounds in coal and iron. There
are also good stone quarries, plenty of alabaster, and
lime-stone. This county is famous for its potteries,
and for its Canal, Grand Trunk, or Staffordshire
Canal; a work begun in 1766, under the direction of
a Mr. Brindley, in order to form a communication
between the 'Mersey and the Trent, and, in course,
between the Irish Sea and German Ocean. Its length
is 92 miles; namely, 31 miles on the north side, from
Harecastle Hill, where it was begun, to the duke of
Bridgewater's-canel at Preston on the Hill in Cheshire,
YOUNG WOMAN'S COMPANION. 509
.
and 61 miles from the south side of the hill to Wildon
Ferry, in Derbyshire, where it communicates with the
Trent. To effect this work, 40 locks were constructe
on the south side, there being 316 feet fall. On the
north side there is only one lock, which is near Mid-
dlewich, and is 14 feet wide. The canal is 29 feet.
broad at the top, 26 at the bottom, and the depth four
feet and a half. It is carried over the river Dove, in
an aqueduct of 23 arches, and the ground is raised
above a mile, to a considerable height: it is also car-
ried over the Trent by an aqueduct of six arches.
At Harecastle Hill, it is conveyed under ground 2880
yards; at Barton, in Cheshire, a subterraneous pas-
sage is effected of 560 yards in extent; and, in the
same neighbourhood, another of 350; at Preston on
the Hill, where it joins the duke's canal, it passes
under ground 1241 yards. From the neighbourhood
of Stafford, a branch is made from this canal, to run
near Wolverhampton, and to join the Severn near
Bewdley: from this again two other branches are car-
ried, one to Birmingham, the other to Worcester.
Mr. Brindley died in 1772, and left this canal 10 be
finished by his brother-in-law, Mr. Henshall, who
completed it in 1777. Stafford is the county town.
Suffolk is a maritime county ; 58 'miles long, and 28
broad, bounded on the west by Cambridgeshire; on
the north by Norfolk, on the south by Essex, and on
the east by the German Ocean. It lies in the diocese
of Norwich : contains 22 hundreds, 28 market-towns,
and 575 parishes! The air is clear and healthy: the
soil is of various qualities, but the county in general is
level. That near the shore is sandy and full of heaths,
yet abounds in 'rye, peas, turnips, carrots, and hemp,
with numerous flocks of sheep. High Suffolk, or the
Woodlands, which is in the inland part, has a rich
deep clay and marl, that yields good pasture, on which
feed abundance of cattle. That part on the confines
of Essex and Cambridgeshire, affords also excellent
pasture. The farmers are opulent and skilful; and
زا
510 YOUNG WOMAN'S COMPANION.
have an excellent breed of draught horses. The prin-
cipal rivers are the Stour, Waveney, Little Ouze,
Lark, Deben, Gipping, and Orwell." Ipswich is the
county town.
Surry is an inland county ; 37 miles long, and 27
broad, bounded on the north by Middlesex, on the
east by Kent, on the south by Sussex, and on the west
by Hampshire and Berks. It lies in the diocese of
Winchester; contains 13 hundreds, 11 market-towns,
(including Southwark) and 140 parishes. The air is.
generally temperate and healthy, and the soil is very
different in the extreme parts from that in the middle,
whence it has been compared to a coarse cloth with
a fine border: for the edge of the county, on all sides,
has a rich soil, extremely fruitful in corn and grass,
particularly on the north and west toward the Thames;
but it is far otherwise in the heart of the county,
where are wide tracts of sandy ground and barren
heath, and in some places long ridges of hills. It
produces corn, box-wood, walnuts, hops, and fuller's
earth. The principal rivers beside the Thames,) which
is the boundary of this county on the north) are the
Mole, Wey, and Wandle. The lent assizes are held
at Kingston, and the summer assizes at Guildford and
Croydon alternately,
Sussex is a maritime county ; 76 miles in length,
and 28. where broadest; bounded on the north by
Surry, on the north east and east by Kent, on the
south by the English Channel, and on the west by
Hampshire. It lies in the diocese of Chichester;
contains 65 hundreds, 1 city, 16 market-towns, and
142 parishes. The air is often thick and foggy, but
not unwholesome, unless it be in the low marshy
lands: the soil in the middle is rich and fruitful, and
the north side is shaded with extensive woods. Sussex
is not distinguished for any manufactures, but that of
gunpowder, at Battel; and of needles at Chichester,
YOU'NG WOMAN'S COMPANION.
511
The principal rivers are the Arun, Adur, Ouze, and
Rother. Chichester is the capital.
Warwickshire is an inland county ; 17 miles long,
and 30 broad; bounded at its north extremity by a
point of Derbyshire, on the north west by Stafford-
shire, on the north east by Leicestershire, on the west
by Worcestershire, on the east by Northamptonshire,
on the south west by Gloucestershire, and on the south
east by Oxfordshire. It lies partly in the dioceses of
Litchfield and Coventry, and partly in that of Wor-
cester ; contains 4 hundreds and 1 liberty, 1 city, 12
market-towns, and 158 parishes. The air is very
mild, pleasant, and healthy. The north part, called
the Woodlands, is divided from the south, called the
Feldon, by the river Avon: and the soil of both is
rich and fertile. It produces corn, malt, wood, wool,
cheese, coal, iron, and limestone. The principal rivers
are the Avon, Tame, and Arrow. Warwick is the
county town, situate on a rocky eminence, above the
river Avon, over which is a stone bridge. It was
fortified with a wall, now in ruins; but it has still a
fine castle of the ancient earls of Warwick, inhabited
by the present possessor of that title. It had anciently
six monasteries and six churches; of the latter two
only remain : it has likewise a handsome shire-house,
a
a good free-school, and a noted hospital, called St.
James's, for 12 decayed gentlemen, who have each
201. a-year, and the chaplain 501.
Westmoreland is 40 miles long, and 24 broad ;
bounded on the north and north west by Cumberland,
on the east and south east by Yorkshire, and on the
south and south west by Lancashire. It is generally
divided into the baronies of Kendal and Westmore..
Jand; the former is very mountainous, but the latter
is a large champaign country. These are the only
principal divisions of this county, of which the earl of
Thanet, is hereditary sheriff. It lies partly in the
diocese of Chester, and partly in that of Carlisle ;
S
512
YOUNG WOMAN'S COMPANION.
contains 8 market-towns, and 32 parishes. The air
is clear, sharp, and salubrious, the natives generally
living to old age. The soil is various, that on the
mountains being very barren, while that in the vallies
is fertile, producing good corn and grass, especially
in the meadows near the rivers. In the hilly parts on
the west borders, some mines of copper are worked,
but most of the ore lies so deep, that it will not answer
the expence. This county yields the finest slate, and
abundance of hams are cured here. The principal
rivers are the Eden, Lone, and Ken. It has also
several fine lakes, the principal of which is Winander-
mere, or Windermere-water. In the forest of Mar-
tindale, to the south of Ulls-water, the breed of red
deer still exists in a wild state. Appleby is the county
town.
Wiltshirc is an inland county, so called from the
town of Wilton, once its capital. It is 53 miles long,
and 38 broad; bounded on the north east by Berk-
shire, on the east by Berkshire and Hampshire, on the
west by Somersetshire, on the south by Dorsetshire
and Hampshire, and on the north west and north by
Gloucestershire. The air is sweet and healthy, though
something sharp on the hills in winter ; but it is mild
during that season in the vallies. The land in the
north parts is generally hilly and woody, but very fer-
tile; here being made that kind of cheese which is so
much esteemed, called North Wiltshire. In the mid-
dle it chiefly consists of downs, that afford the best
pasture for sheep; and in the vallies, which divide the
wns, are corn fields, and rich meadows. Its chief
commodities are sheep, wool, wood, and stone ; of
this last there are excellent quarries on the banks of
the Nadder, where some of the stones are 20 yards in
length, and four in thickness, without a flaw. The
chief manufactures are the different branches of the
clothing trade. The principal rivers are the Upper
and Lower Avon, the Madder, Willy, Bourne, and
Kennet. This county lies in the diocese of Salisbury ;
YOUNG WOMAN'S COMPANION.
513
contains 29 hundreds, 1 city, 24 market-towns, and
304 parishes. Salisbury is the capital. It is situate
in a chalky soil, almost surrounded by the Avon and
its contributory rivers, and is rendered particularly
clean by a small stream flowing through every street.
It has a fine cathedral, crowned by a spire, the loftiest
in the kingdom. The town hall is a handsome build,
ing, and stands in a spacious market-place. Salisbury
has a manufacture of flannels and linseys, and another
of hardware and cutlery.
a
Worcestershire is an inland county : 30 miles long,
and 20 broad: bounded on the north by Shropshire
and Staffordshire, on the east by Warwickshire, on
the west by Herefordshire, and on the south east and
south by Gloucestershire. It contains 7 hundreds, 1
city, 10 market towns, and 152 parishes. The air is
very healthy ; and the soil in the vales and meadows
very rich, producing corn and pasture, particularly
the vale of Eversham, and is stiled the granary of
these parts. The hills have generally an easy ascent,
except the Malvern Hills, in the south west part of
the county, and feed large flocks of sheep. The other
hills are the Licky, near Bromsgrovė, toward the
north; and the Bredon-bills, toward the south east.
This county had formerly two large forests, but the
iron and salt-works have in a manner destroyed them;
and these works are now chiefly carried on with coal.
Here is plenty of fruits of most sorts, especially pears;
which are in many places found growing in the hedges.
The chief commodities are coal, corn, hops, cloth,
cheese, cyder, perry, and salt. The principal rivers
are the Severn, Teme, or Tend, and Avon. Wos.
cester is the capital, and a bishop's see. It contains 9.
churches, beside the cathedral, and St. Michael's,
without the liberties of the city; and has also 3 gram-
mar-schools, 7 hospitals, and a well contrived quay.
It carries on a considerable trade in woollen stuffs and
gloves, and has likewise a manufacture of elegant
china ware. Here Cromwell, in 1651, obtained a
>
17
3 T
514
YOUNG WOMAN'S COMPANION.
victory over the Scotch army, which had marched into
England to reinstate Charles II, who after this defeat
escaped with great difficulty into France. Worcester
is seated on a gentle ascent, on the Severn.
>
; Yorkshire, the largest county in England, is bounded
on the north by Westmoreland, and the bishopric of
Durham, on the east by the German Ocean, on the
south by Lincolnshire, Nottinghamshire, and Derby-
shire, on the south west by Cheshire, on the west by
Lancashire, and on the north west by Westmoreland.
It extends 90 miles from north to south, and 115 from
east to west. It is divided into three ridings, called
the North, East, and West; and subdivided into 26
wapentakes, which contain 1 city, 54 market-towns,
and 563 parishes. It lies in the diocese of York,
(except Richmondshire, which belongs to the diocese
of Chester.) The air and soil of this extensive county
vary extremely. The east riding is less healthy than
the others; but this inconvenience decreases in pro-
portion as the county recedes from the sea. On the
billy parts of this riding, especially in what is called
the York Wolds, the soil is generally barren, dry, and
sardy; but great numbers of lean sheep are sold
hence, and sent into other parts to be fattened. The
west riding enjoys a sharp but healthy air, and the
land on the western side is hilly, stony, and not very
fruitful; but the intermediate vallies consist of much
good arable ground, and pasture for the largest cattle.
It also produces iron, coal, jet, alum, horses, and
goats. Here the clothing manufactures principally
flourish. The north riding, in general, exceeds the
other two in the salubrity of the air. The worst parts
breed lean cattle; but, on the sides of the hills, in
the vallies and plains, it produces good corn, and rich
pastures for large catile. Richmondshire, on the
north west of this riding, was formerly a county of
itself; here many lead mines are worked to great ad
vantage. In Yorkshire, likewise are the districts of
Cleveland, Holderness, and Craven: In this last
YOUNG WOMAN'S COMPANION,
515
district are two of the highest hills in England: the
one named Warnside, the other Ingleborough. The
1. principal rivers are the Ouze, Don, Derwent, Calder,
Air, Warf, Nidd, Ure, and Hull, all of which termi.
nate in the Humber, which falls into the German
Ocean, between Yorkshire and Lincolnshire. York
is the capital, with an archbishop's see. It is the
Eberacum of the Romans, and many of their coffins,
urns, coins, &c. have been found here. It has always
been considered as the capital of the north, and, in
point of rank, as the second city in the kingdom ; and,
although it is now surpassed in wealth and populous-
ness by many of the more modern trading towns, it
still supports a considerable degree of consequence,
and is the residence of many genteel families. The
cathedral of St. Peter, generally called the Minster, is
reckoned the most elegant and magnificent Gothic
structure in the kingdom, Lincoln perhaps excepted.
Beside this cathedral, York contains but 17 churches
in use; though in the reign of Henry V. there were
34 parish churches, 17 chapels, and 9 religious houses.
It is divided by the Ouze into two parts, which are
united by a stone bridge of Gve arches, the centre one
81 feet wide; and the river is navigable to this city
for vessels of 70 tons burden, although it is 40 miles
from the sea. York is surrounded by a wall, which
is now very much decayed, through which are en-
trances by four gates and five posterns; the former of
which stands equal to the four cardinal points. It has
a castle, built by William the conqueror, which was
formerly a place of great strength, but is now a county-
prison for debtors and felons.
Without the north gate
stood the magnificent abbey of St. Mary, some ruins of
which remain, and on the site of part of it is the manor
or royal palace, built by Henry VIII, where several
of our kings have lodged, though it is now neglected.
The Guildhall, built in 1446, is a grand structure,
supported by two rows of oak pillars, each pillar sin-
gle. The corporation built a mansion-house in 1728,
for the lord mayor; and among the modern buildings, ,
516
YOUNG WOMAN'S COMPANION.
are a noble assembly house, designed by the earl of
Burlington, a theatre royal, and an elegant court-
house, on the right of the castle : here is also a very
large and commodious asylum for lunatics.
WALES,
A
PRINCIPALITY in the west of Great Britain ;
120 miles long, and 80 broad; bounded on the
!
'north by the Irish Sea, on the west by that Sea and
St. George's Channel, on the south by the British
Channel, and on the east by the counties of Chester,
Salop, Hereford, and Monmouth. It is divided into
12 counties ; namely, Anglesea, Carnarvonshire, Den-
bighshire, Flintshire, Merionethshire, and Montgome-
Tyshire, in North Wales ; Brecknockshire, Cardigan-
shire, Carmarthenshire, Glamorganshire, Pembroké-
shire, and Radnorshire, in South Wales. It is the
country to which the Ancient Britons fled, when
Great Britain was invaded by the Saxons. They are
now called Welsh, and continue to preserve their own
language. It contains 751 parishes, and 58 market-
towns. The air is clear and sharp, the cattle small,
and provisions, in general, good and cheap. Wales is
a mountainous country, and is particularly remarkable
for goats; and is also very well watered.
SCOTLAND,
1
Ie northernmost of the two kingdoms, into
which the island of Great Britain was formerly
divided. It is bounded on the west by the Atlantic
Ocean, on the north by the North Sea, on the east by
the German Ocean, on the south east by England,
3
YOUNG WOMAN'S COMPANION.
517
and on the south by the Irish Sea. To Scotland also
appertain the islands on its western coast, called the
Hebrides, or Western Islands, and those to the north
east called the Orkney and Shetland islands. . From
north to south it extends 270 miles ; and its greatest
breadth is 150, but in some places not above 30.
Nature seems to have pointed out three grand divisions
in Scotland. The first, or north division, is formed
by a chain of lakes, which cross the country, from the
Frith of Murray to the island of Mull, in a direction
from north-east to south-west ; the second or middle
division, is bounded on the south by the Friths of
Forth and Clyde, and the great canal by which they
are united; and on the south side of this boundary is
the third or south division. The north division is
chiefly an assemblage of vast dreary mountains : not,
however, without some fertile vallies on the northern
and eastern shores. The middle division is traversed,
in different directions, by many great ranges of moun-
tains; and though cultivation here is also found chiefly
on the eastern shore, yet of this division as well as of
the former, the arable land bears a small proportion to
the mountainous and barren tracts. The south division
has a strong resemblance to England, and with respect
both to the general aspect of the country,
and to the
progress of cultivation, exhibits every kind of rural
variety. The principal rivers are the Spey, Don, Tay,
Tweed, Clyde, Forth, Northern Dee, Esk, Annun,
Nith, and Southern Dee. The climate is very various.
.
.
The northern extremity, which is in the same latitude
with some parts of Norway, is extremely cold ; but
from its insular situation, the frosts are far from being
so intense as in parts of the continent equally as far to
the north. Its west coast is subject to frequent rains
in the summer, and to sudden changes of weather. In
many places on the eastern shore, and in the whole
southern division, the climate is not inferior to the
north part of England'; and, in general, the air is very
healthy. The products of the country are grain, flax,
woods of mak and fur, coal, lead, iron, freestone, lime-
>
518
YOUNG WOMAN'S COMPANION.
stone, slate, the most beautiful marble, fine rock-
crystals, pearls, variegated pebbles, &c. It feeds vast
herds of cattle, and flocks of sheep; they are both
small, but much valued for the delicacy of their flesh;
and the fleece of the latter emulates the finest Spanish
.wool. It is in the high grounds that the catile are so
diminutive ; for in many parts of the country, the
horses and cows are not excelled in size and beauty
by those of the English breed. Among the wild ani-
mals are the roe, stag, fox, badger, otter, hedgehog,
sabbit, weasel, mole, and other small quadrupeds.
Among the feathered race are the capercailzię, or cock
of the wood, the eagle, falcon, partridge, quail, snipe,
plover, black-game, &c. Scotland is divided into 33
counties ; namely, Sheiland and Orkney, Bute, Caith-
ness, Sutherland, Ross, Cromarty, Nairne, Inverness,
Murray, Banff, Aberdeen, Kincardine, Angus, Perth,
Fife, Kinross, Clackmannan, Stirling, Dunbarton,
Argyle, Renfrew, Ayr, Wigton, Kirkcudbright, Dum-
fries, Roxburgh, Selkirk, Peebles, Lanark, Linlith-
gow, Edinburgh, Haddington, and Berwick. These
send one member each to parliament, except Bute
and Caithness, Cromarty and Nairne, Kinross and
Clackmannan, which send members in conjunction
so that the counties send 30 members, which, with 15
sent by the boroughs, make the 45 members sent by
Scotland. The established religion is the Presbyte-
rian. Edinburgh is the capital.
;
IRELAND,
ON
NE of the British islands, lying to the west of
that of Great Britain. It is bounded on the
east by St. George's Channel and the Irish Sea, which
separate it from England and Wales; on the north-
east by a channel, called the North Channel, 34 iniles
broad, which separates it from Scotland ; and on every
YOUNG WOMAN'S COMPANION.
519
a
other side by the Ocean. It is 278 miles in length,
and 155 in breadth. It is divided into four provinces ;
namely, Ulster to the north, Leinster to the east,
Munster to the south, and Connaught to the west ;
and these are subdivided into counties. The air is
mild and temperate, but more humid than the air of
England. In general it is a level country, well watered
with lakes and rivers, and the soil, in most parts, is
very good and fertile ; even in those places where the
bogs and morasses have been drained, there is good
meadow ground. It produces corn, hemp, and Hax,
in great plenty; and there are so many cattle, that
;
their beef and butter are exported into foreign parts;
and not only the English, but other ships, frequently
come to be victualled here. The other commodities
are hides, wool, tallow, wood, salt, honey, and wax.
The principal manufacture of Ireland is fine linen
cloth, which is brought to great perfection, and the
trade in it is vastly increased. This country is well
situated for foreign trade, on account of its many
secure and commodious harbours. The laws differ but
little from those of England; and the established reli.
gion is the same. The members of parliament usually
sat for life, unless upon the demise of the king ; but,
in 1768, the parliaments were made octennial. For.
merly, this kingdom was entirely subordinate to that
of Great Britain, whose parliament could make laws
to bind the people of Ireland ; and an appeal might
be made from their courts of justice to the house of
Lords in England; but, in 1782, it was declared,
that although Ireland was an imperial crown, insepa-
rably annexed to that of Great Britain, (on which
connexion the interest of both nations essentially de-
pended) yet the kingdom of Ireland was distinct, with
a parliament of its own, and that no body of men were
competent to make laws for Ireland, except the king,
lords, and commons thereof. And, some time after,
this declaration being deemed insufficient, the British
legislature, by an express act of parliament for that
purpose, relinquished all claim of right to interfere
*
520
YOUNG WOMAN'S COMPANION.
with the judgment of the Irish courts, or to make
laws to bind Ireland in time to come. The lord lieu-
tenant of Ireland, as well as the council, are appointed
from time to time, by the king There are a great
number of protestants and protestant dissenters in this
country ; but the great majority of the people are
Roman Catholics, whose religion is tolerated, and to
whom, in 1793, the Irish legislature granted many
importan concessions. The common people were so
poor, and it was so hard for them to get a livelihood,
that they frequently went into other countries to seek
their fortunes: and particularly, great numbers went
over to the plantations in America. It has been said
that the Irish were formerly as savage as the native
Americans ; and, like them, lived in huts, making
a fire in the middle of them. Granting this to be
true, we believe that they were in this respect like
the original inhabitants of many other nations, but it
is to be hoped, that all the rude and barbarous customs,
as well as many other traces of wretchedness and de-
gredation, to which this country has been subjected,
will vanish whenever the emancipation of the country
shall have removed the ancient restrictions on their
commerce and manufactures, Ireland contains 32
counties, four archbishoprics, and eighteen bishoprics.
Its principal rivers are the Shannon, Boyne, Liffey,
Suir, Blackwater, and Lee. Dublin is the capital.
.
MISCELLANEOUS
YOUNG WOMAN'S COMPANION.
521
MISCELLANEOUS PIECES. .
THE FEMALE CHARACTER.
THE picture I shall present, among other advan.
.
tages, has that of antiquity. It was drawn by a
masterly hand near three thousand years ago. The de-
scription I mean, is that, left us of a virtuous woman,
by the wisest of men, in the last chapter of the book
of Proverbs; a description which all mothers and mis-
tresses should teach the female pupils under their care,
to read and learn by heart.
“ Who can find a virtuous woman? For her price
is far above rubies." Such a one is to be found, but
not without care and diligence in the search. She is
well worth the pains taken in the forming her, and more
to be valued by her happy possessor, than all the
brightest diamonds in the mines of the east.
“The beart of her husband doth safely trust in her,
so that he shall have no need of spoil." A well nur-
tured woman is man's best and truest friend. Her
fidelity is inviolable as the covenant of the most High,
and her purity unsullied as the light of Heaven. Abe
sent, as well as present, her husband relies on her, for
the preservation of his possessions, and of herself, the
dearest and most precious of all. With such a stew- •
ard at home, freed from care and anxiety, he goes
forth to his own employment, whatever it may be.
He has no occasion to rob others by sea or land ; to
plunder provinces, or starve nations. Instead of her
squandering his substance to gratify her own vanity
and folly, the economy of his wife furnishes the sup-
plies, and nothing is wanting in due time and place.
“ She will do him good, and not evil, all the days of
her life.” She will never abuse this confidence reposed
17
3 U
522
YOUNG WOMAN'S COMPANION.
1)
in her, but endeavour to render herself daily more
and more worthy of it. And even if her endeavours
should not always meet with the desired success; if
the good man should sometimes happen to be a little
out of spirits, or out of temper, she will not there-
fore become so too. Her cheerfulness will revive
and restore him. She will still “ do him good, and
not evil," while he lives; and if she survive him, will
continue to shew the same kind attention and regard
to his family, and to his character. “My Servius,"
(said the Roman Valeria, holding in her arms the urn
which contained the ashes of her husband-my Ser-
vius) “ tho' dead to the rest of the world, can never
be otherwise than alive to me."
Solomon's description of a virtuous woman, consists
of twenty-two verses. It is well worthy your obser-
vation, that eleven of these yerses (half the number)
are taken up in setting forth her industry, and the
effects of it. I shall recite all these together, that you
may see what a variety of magnificent language is
made use of, to describe her different employments, to
recommend simplicity of manners, and make good
housewifery and honest labour to be admired, in the
rich and noble, as well as the poor and obscure among
women. For you must bear in mind, that in works
of the several kinds here mentioned, queens and prin-
cesses, of old time, disdained not to be occupied.
You will likewise be pleased to consider, that if the
rich are exempted from the necessity of working for
themselves, they cannot be better employer than in
working for the poor ; since " the coats and garments”
made by the charity of Dorcas, were judged the best ·
proofs of her goodness that could be submitted to the
inspection of an apostle.
• She seeketh wool and flax, and worketh willingly
with her hands. She layeth her hands to the spindle,
and her hands hold the distaff. She girdeth her loins
with strength, and strengtheneth her arms. She riseth
also while it is yet night, and giveth meat to her house-
hold, and a portion to her maidens. She looketh well
YOUNG WOMAN'S COMPANION.
523
a
"
to the ways of her household, and eateth not the bread
of idleness. She is not afraid of the snow for her
household, for they are all clothed with double gar-
ments. She maketh herself coverings of tapestry, her
clothing is silk and purple. · She maketh fine linen and
selleth it, and delivereth girdles to the merchant.
She perceiveth that her merchandise is good: her
candle goeth not out by night. She is like the mer-
chants? ships, she bringeth her food from afar. She
considereth a field, and buyeth its with the fruit of
her hands she planteth a vineyard."-On account of
this her marvellous and unceasing diligence, with the
many and great advantages derived thereby to her fa-
mily, well may it be said, as it is said of her,
Strength and honour are her clothing, and she shall
rejoice in time to come.”
But the honour is not confined to herself. It ex.
tendeth to her friend and her companion in life ; : Her
husband is known in the gates, when he sitteth among
the elders of the land."--That is, he is known as
her hushand; as a man blessed with such a wife; as
indebted, perhaps, for his promotion, to the wealth
acquired by her management at home (for honours are
seldom open to the poor;) for the splendour and ele-
gance of his apparel, to the labour of her hands
and, it may be, for the preservation and establishment
of his virtue and integrity, to the encouragement, in
all that is holy, and just, and good, furnished by her
example, as well as by her conversation, the nature of
which is thus described
“She openeth her mouth with wisdom; and in her
tongue is the law of kindness." She thinks before she
speaks; and, therefore, neither introduces a bad sub.
ject, nor disgraces a good one by an improper manner
of discoursiog on it. And as charity reigns in her
heart, nothing, that is uncharitable, proceeds out of her
mouth : all is lenient and healing. To express the
whole in a few words, she says nothing that is foolish,
and nothing that is ill-natured. But her charity is
shewn in deeds as well as words-
j
524 YOUNG WOMAN'S COMPANION.
• She stretcheth out her hand to the poor; yea, she
reacheth forth her hands to the needy.” This is yet
another good effect of her economy and management.
She is not only able to provide plentifully for her house-
hold, but has always something in store for the
poor.
Since what avails a charitable disposition, where va-
nity, folly, and extravagance have taken away the
power to exert it? In vain is “the band stretched
out," when there is nothing in it.
Having thus considered this finished character of the
virtuous woman, we shall not be surprised at the praise
bestowed on it, in the remaining verses of the
chapter.
.: “Her children rise up, and call her blessed; her
husband also, and he praiseth her,” saying, “ Many
daughters have done virtuously; but thou excellest
them all." Happy the children of such a mother;
they will be living proofs of the care taken by her in
their education, when she taught them to walk, by the
paths of honour and virtue, to the mansions of rest
and glory. Happy the husband of such a wife, who
sees all things prosper under her direction, and the
blessing of Heaven derived to his family through her.
They will all join in proclaiming, that among women
who do well, honour is chiefly due to the virtuous and
diligent wife, the affectionate and sensible mother.
Favour,” or rather gracefulness is deceitful, and
beauty is vain ; but a woman that feareth the Lord,
she shall be praised.” A graceful person, and a set of
fine features, are valuable things, but they are not al-
ways to be trusted ; they may conceal tempers and
dispositions very different from those one should have
expected to find: and bitterer than wormwood must
then be the disappointment of the man, who has been
directed in his choice by no other considerations. This,
I say, may be the case. Let us hope it is not often
God forbid it should. The face ought to be an
index to the mind, and when all is fair without, as it
is said of the king's daughter in the psalm, "all
should be glorious within." But let beauty have it's
4
>
so,
YOUNG WOMAN'S COMPANION. 525
-
due praise, and suppose what you will of it-suppose
all that the poets say of it be true ; still the wise man
tells you, it is vain, it is in it's nature transient, fleet-
ing, perishing; it is the flower of the spring which
must fade in autumn, and when the blossom falls, if
no fruit succeed, of what value, I pray you, is the
tree? The grave is already opening for the most ele.
gant person that moves, and the worms are in waiting
to feed on the fairest face that is beholden. Labour,
then, for that which endureth for ever; let your chief
pains be bestowed on that part of the human composi-
tion, which shall flourish in immortal youth, when the
world and all that is in it shall disappear, and come no
more into mind. “ A woman that feareth the Lord,
she shall be praised."
“ Give her of the fruit of her hands, and let her
own works praise her in the gates."
The crown, which her own hands have thus formed,
shall be placed upon her head, as it were by general
consent, even in this life, and her good deeds, cele-
brated in the public assemblies, shall diffuse an odour
grateful as the smell of Eden, as the cloud of frankin-
cense ascending from the holy altar. When her task
is ended, the answer of a good conscience, and the
blessings of all around, sweeter than the sweetest music,
shall chant her to her repose; till awakened on the
great morning of the world, descending angels shall
introduce this daughter of Jerusalem into the joy of
her Lord.
Such is the female character, and such the imporma,
tance of forming it by education. Without education
it cannot be formed; for we are all born equally igno-
rant, and are what we are by instruction,
526
YOUNG WOMAN'S COMPANION.
.
THE CHARACTER OF ANTIOPE,
daughter of Idomeneus king of Salentum.
,
Her hands despise not labour. She foresees
things at a distance. She provides against all contin.
gencies. She knows when it is proper to be silent.
She acts regularly, and without baste. She is conti-
nually employed, but never embarrassed; because she
does every thing in it's due season. The good order
of her father's house is her glory.--It adds a greater
lustre to her, than her beauty. Tho' the care of all
lies upon her; and she is charged with the burden of
reproving, refusing, 'retrenching (things which make
almost all other women hated), she has acquired the
love of all the household : and this, because they find
not in her, either, passion, or conceitedness, or levity,
or humour, as in other women. By a single glance
of her eye they know her meaning; and are afraid to
displease her. The orders she gives are plain. She
commands nothing but what may be performed, .
She reproves with kindness; and her reproofs are in-
centives to do better. Her father's heart
Her father's heart reposes itself
upon her; as a traveller, fainting under the sun's
sulary rays, reposes himself upon i he tender grass,
under a shady tree. Neither her person nor her mind
is set off with vain fantastic embellishments. Her
fancy, tho' sprightly, is discreet. She never speaks,
but when there is an absolute occasion; and when
she opens her mouth, soft persuasion and genuine
graces flow from her lips. In a moment every body
else is silent; which throws a modest: confusion into
her face; and she is almost inclined to suppress what
she intended to say, when she finds herself listened
to with so much attention. One day, when her fa-
ther sent for her, and was going to inflict a rigorous
punishment on one of his slaves, she appeared with
an air of dejection, covered with a large veil, and
spoke no more than just enough to moderate his anger.
YOUNG WOMAN'S COMPANION.
527
At first she took part with him in his vexation. Then
she calmed him. At last, she intimated to him what
might be alledged in excuse for the unhappy offender;
and without letting the king know, that he was trans-
ported beyond due bounds, she inspired him with sen-
timents of justice and compassion. Thus, without as-
suming any authority, and without taking advantage
of her charms, she will one day manage the heart of
a husband, as she now touches her lyre, when she
would draw from it the most melting sounds..
ON EDUCATION.
WHATE
.
THATEVER tends to impress habits of order
on the expanding mind may be reckoned the
most beneficial part of education : for by this means
the surest foundation of virtue is settled without a
struggle, and strong restraints knit together before vice
has introduced confusion.
It has been a custom too prevalent, to make chil.
dren learn by rote long passages from authors, to whose
very expressions they could not annex an idea, not
considering how vain and cruel it is, to compel them
to repeat a round of unintelligible words. Parents are
often led astray by the selfish desire of having a won-
derful child to exhibit; but these monsters very seldom
make sensible men or women: the wheels are impaired
by being set in motion before the time pointed out by
nature, and both mind and body are ever after
feeble.
When children arrive at a more advanced age it
would be useful to make them read a short lesson, and
then transcribe it from memory; afterwards let them
copy the original, and let them remark the mistakes.
they have made ,
victwie
528
YOUNG WOMAN'S COMPANION.
THE SECRET OF BEING ALWAYS EASY.
N Italian Bishop struggled through great diffi-
opposition in the discharge of his episcopal function,
without ever betraying the least impatience. An in-
timate friend of his, who highly admired those virtues
which he thought it impossible to imitate, one day
asked the prelate, if he could communicate the secret
of being always easy? Yes,” replied the old man,
“ I can teach you my secret, and with great facility :
it consists in nothing more than iņ making a right use
of my eyes.” His friend begged him to explain him-
self. “ Most willingly," returned the bishop : “in
whatever state I am, I first of all look up to heaven,
and remember that my principal business here is to
get there : I then look down upon the earth, and call
to mind how small a space I shall occupy in it, when I
came to be interred. I then look abroad into the
world, and observe what multitudes there are who in
all respects are more unhappy than myself. Thus I
learn where true happiness is placed, where all our
cares must end, and how very little reason I have to
repine or to complain."
THE ADVANTAGES OF INDUSTRY.
AD
man can be happy in idleness; he that should
,
.
“ would fly for recreation (says South) to the mines and
gallies ;” and it is well when nature or fortune finds
employment for those, who would not have known
how to procure it for themselves.
He whose mind is engaged by the acquisition or
improvement of a fortune, not only escapes the insipi-
dity of indifference, and the tediousness of inactivity,
but gains enjoyments wholly unknown to those who
3
YOUNG WOMAN'S COMPANION.
529
live lazily on the toil of others. He that labours in any
great or laudable undertaking, has his fatigues first
supported by hope, and afterwards rewarded by joy;
he is always moving towards a certain end, and when
he has attained it, an end more distant invites him to a
new pursuit; for to strive with difficulties and to con-
quer them, is the highest human felicity; the next is
to strive, and deserve to conquer.
OF GAINING THE FAVOUR OF GOD.
BY MRS. CHAPONE.
VAN
AIN and absurd is every scheme in life, that is not
subservient to, and does not terminate in that
great end of our being, the attainment of real excel-
lence and of the favour of God. Whenever this be-
comes sincerely our object, then will pride and vanity,
envy, ambition, covetousness, and every evil passion
lose their power over us, and we shall, in the language
of scripture, “ Walk humbly with our God.” We shall
then cease to repine under our natural or accidental
disadvantages, and feel dissatisfied only with our moral
defects; we shall love and respect all our fellow-crea-
tures as the children of the same dear parent, and parti-
cularly those who seek to do his will: we shall wish
to cultivate good-will, and to promote innocent enjoy-
ment wherever we are: we shall strive to please, not
from vanity but from benevolence. Instead of con-
templating our own fancied. perfections, or even real
superiority, with self-complacence, religion will teach
us to look into ourselves and fear.
1
THE PLEASURES ÅND ADVANTAGES OF
RELIGION.
BY THE REV. J. MOIR.
ELIGION is the daughter of Heaven, parent of
of
who alone gives peace and contentment, divests the
18
3 X
530
YOUNG WOMAN'S COMPANION.
heart of care and the life of trouble, bursts on the
mind a flood of joy, and sheds unmingled and per-
petual sunshine in the virtuous breast. By her the
spirits of darkness are banished the earth, and ministers
of
grace thicken unseen the scenes of mortality. She
promotes love and good-wil} among men, lifts up the
head that hangs down, heals the wounded spirit, dis-
sipates the gloom of sorrow, sweetens the cup of af-
fliction, blunts the sting of death, and wherever seen,
or felt, or heard, breathes around her an everlasting
spring. Religion raises men above themselves; irre-
ligion sinks then beneath the brutes: the one makes
them angels, the other makes them devils; this binds
them down to a poor pitiable speck of perishable earth;
that opens up a vista to the skies, and lets loose all
the principles of an immortal mind among the glorious
objects of an eternal world.
Lift up your head, O Christian, and look forward
to yon calm unclouded regions of mercy, unsullied
by vapours, unruffled by storms; where Friendship,
the loveliest form in heaven, never dies, never changes,
never cools! Ere long thou shalt burst this brittle cage
of confinement, break through the fetters of mortality,
spring to life, and mingle with the skies. Corruption
has but a limited duration. Happiness is even now
in the bud: a few days, or weeks, or months, or
years at most, and that bud shall be fully blown.
Here Virtue droops under a thousand pressures: but,
like the earth with the returning spring, shall then
renew her youth, renew her verdure, rise and reign in
everlasting and undiminished lustre. It does not sig.
nify what thy prospects now are; what thy situation
now is. In thy present condition, thy heart, indeed,
may sob and bleed its last, before thou shalt meet with
one, who has either the generosity to relieve, or the
humanity to pity thee. Thou hast, however, in thy
compassionate Parent of Nature, a most certain re-
source in the deepest extremity. Cast thine eyes but a
little beyond this strange, mysterious, and perplexing
scene, which at present intercepts thy views of futurity.
YOUNG WOMAN'S COMPANION.
531
5
Behold a bow stamped in the darkest cloud that low-
ers in the face of heaven, and the whole surrounding
hemisphere brightning as thou approachest! Say, does
not yon blessed opening, which overlooks the dark
dominion of the grave, more than compensate all the
sighs and sufferings, which chequer the present, pas-
sing, intervening scene ? Lo! there thy long lost
friend, who still lives in thy remembrance, and warms
thy inmost heart, whose presence gave thee more
delight than all that life could afford, and whose
absence cost thee more groans and tears than all that
death can take away, beckons thee to him, that where
he is thou mayest be also. Here,' he says, dwell
unmingled pleasures, unpolluted joys, inextinguish-
able love ; immortal, unbounded, unmolested friend-
ship. All the sorrows and imperfections of mortality
are to us as tho' they had never been; and nothing
lives in heaven, but pure unadulterated virtue. Our
hearts, swelled with rapture, cease to murmur ; our
breasts, warm with gratitude, to sigh ; our eyes,
charmed with celestial visions, to water ; our hands,
enriched with palms of victory, to tremble ; and our
heads, encircled with glory, to ache. We are just as
safe as infinite power, as joyful as infinite fulness, and
as happy as infinite goodness, can make us. Qur's is
peace without molestation, plenty without want,
health without sickness, day without night, pleasure
without pain, and life without the least mixture or
dread of death.'
Happy thou, to whom life has no charm, for which
thou canst wish it protracted! Thy troubles will soon
vanish like a dream, which mocks the power of me,
mory: and what signify all the shocks which thy deli-
cate and feeling spirit can meet with in this shocking
world ? A moment longer and thy complaints are at
an end; thy diseases of body and mind shall be felt
no more; the ungenerous hints of churlish relations
distress no more: fortune frown, futurity intimidate,
Then shall thy voice, no longer breathing
the plaintive strains of melancholy, but bappily
no more.
539
YOUNG WOMAN'S COMPANION.
a'tuned to songs of gladness, mingle with the hosts of
heaven in the last and sweetest anibem that ever mor,
tals or immortals sung, “ O Deaih! where is thy
“
plague? O grave! where is thy victory?"
ON THE BEING OF A GOD.
1
BY R. ROBINSON.
EE, here, I hold a Bible in my hand, and you see
the cover, the leaves, the letters, the words ; but
you do not see the writers, the printer, the letter-
founder, the ink-maker, the paper-maker, or the
binder. You never did see them, you never will see
them, and yet there is not one of you who will think
of disputing or denying the being of these men. I go
farther : I affirm that you see the very souls of these
men, in seeing this book, and you feel yourselves
obliged to allow, that they had skill, contrivance,
design, memory, fancy, reason, and so on. In the
same manner, if you see a picture, you judge there
was a painter ; if you see a house, you judge there
was a builder of it, and if you see one room contrived
for this purpose, and another for that, a door to enter,
a window to admit light, a chimney to hold fire, you
conclude the builder was a person of skill and forecast,
who formed the house with a view to the accommo-
dation of its inhabitants. In this manner examine the
world, and pity the man, who, when he sees the sign
of the wheat-sheaf, hath sense enough to know that
there is a joiner, and somewhere a painter ; but who,
when he sees the wheat sheaf itself, is so stupid as not
to say to himself, this had a wise and good Creator.
YOUNG WOMAN'S COMPANION.
533
HAPPINESS FOUNDED IN RECTITUDE.
BY JAMES HARRIS.
none.
LL men pursue good, and would be happy, if
they knew how: not happy for minutes, and
miserable for hours : but happy, if possible, through
every part of their existence. Either, therefore, there
is a good of this steady, durable kind, or there is
If none, then all good must be transient and
uncertain ; and if so, an object of the lowest value,
which can little deserve either our attention or inquiry.
But if there be a betier good, such a good as we are
seeking; like every other thing, it must be derived
from some cause; and that cause must be either
external, internal, or mixed; in as much as, except
these three, there is no other possible. Now a
steady, durable good cannot be derived from an ex-
ternal cause ; by reason, all derived from externals
must fluctuate as they fluctuate. By the same rule,
not from a mixture of the two, because the
part
which
is external will proportionably destroy its essence.
What then remains but the cause internal ; the very
cause which we have supposed, when we place the
sovereign good in mind in rectitude of conduct?
A PETITION,
to shose who have the Superintendency of Education.
BY BENJAMIN FRANKLIN.
I
ADDRESS myself to all the friends of youth, and
conjure them to direct their compassionate regards
to my unhappy fate, in order to remove the prejudices
of which I am the victim. There are twin sisters of
us : and the two eyes of man do not more resemble,
nor are capable of being on better terms with each
other, than my sister and myself, were it not for the
partiality of our parents, who make the most injurious
2
534
YOUNG WOMAN'S COMPANION.
distinctions between us. From my infancy, I have
been led to consider my sister as being of a more ele-
vated rank. I was suffered to grow up without the
least instruction, while nothing was spared in her
education. She had masters to teach her writing,
drawing, music, and other accomplishments ; but if
by chance I touched a pencil, pen, or needle, I was
bitterly rebuked : and more than once I have been
bearen or being awkward, and wanting a graceful
manner. It is true, my sister associated me with her
on some occasions; but she always made a point of
taking the lead, calling on me only from necessity, or
to figure by her side.
But conceive not, sirs, that my complaints are
instigated merely by vanity.--No; my uneasiness is
occasioned by an object much more serious. It is the
practice of our family, that the whole business of
providing for its subsistence falls upon my sister and
myself. If any indisposition should attack my sister
and I mention it in confidence, on this occasion, that
she is subject to the gout, the rheumatism, and cramp,
without making mention of other accidents-what
would be the fate of our poor family? Must not the
regret of our parents be excessive at' having placed so
great a difference between sisters who are so perfectly
equal ? Alas! we must perish from distress ; for it would
not be in my power even to scrawl a suppliant petition
for relief, having been obliged to employ the hand of
another in transcribing the request which I have now
the honour to prefer to you.
Condescend, sirs, to make my parents sensible of
the injustice of an exclusive tenderness, and the neces-
sity of distributing their care and affection among all
their children equally. I am with a profound re-
spect,
sirs,
your obedient servant,
THE LEFT HAND.
YOUNG WOMAN'S COMPANION.
585
ON SLEEP.
BY BENJAMIN FRANKLIN.
of may
not be useless to examine what is the art of eni-
joying undisturbed repose. To this end it is, in the
first place, necessary to be careful in preserving health,
by due exercise, and great temperance; for, in sick-
ness, the imagination is disturbed ; and disagreeable,
;
sometimes terrible, ideas are apt to present themselves.
Exercise should precede meals, not immediately follow
them : the first, promotes, the latter, unless moderate,
obstructs digestion. If, after exercise,
we feed
sparingly, the digestion will be easy and good, the
body lightsome, the temper cheerful, and all the ani-
mal functions performed agreeably. Sleep, when it
follows, will be natural and undisturbed.
While
indolence, with full feeding, occasions night-mares
and horrors inexpressible: we fall from precipices;
are assaulted by wild beasts, murderers, and demons,
and experience every variety of distress. Observe,
however, that the quantities of food and exercise are
relative things: those who move much may, and in-
deed ought to eat more; those who use little exercise
should eat little. In general, mankind, since the
improvement of cookery, eat about twice as much as
nature requires. Suppers are not bad, if we have
not dined; but restless nights naturally follow hearty
l
suppers after full dinners. Indeed, as there is a differ-
ence in constitution, some rest well after these meals;
it costs them only a frightful dream, and an apoplexy,
after which they sleep till doomsday. Nothing is
more common in the newspapers, than instances of
people, who, after eating a hearty supper, are found
dead in bed in the morning.
Another means of preserving health, to be attended
to, is the having a constant supply of fresh air in your
536
YOUNG WOMAN'S COMPANION.
bed-chamber. It has been a great mistake, the
sleeping in rooms exactly closed, and in beds sur-
rounded by curtains. No out ward air, that
may come
in to you, is so unwholesome as the unchanged air,
often breathed, of a close chamber. As boiling water
does not grow hotter by longer boiling, if the parti-
cles that receive greater heat can escape; so living
bodies do not putrify, if the particles, as fast as they
become putrid, can be thrown off. Nature expels
them by the pores of the skin and lungs, and in a free
open air they are carried off ; but, in a close room, we
receive them again and again, tho' they become more
and more corrupt.
A number of persons crowded
into a small room, thus spoil the air in a few minutes,
and even render it mortal, as in the Black Hole at
Calcutta. A single person is said to spoil only a
gallon of air per minute, and therefore requires a
longer time to spoil a chamber-ful; but it is done,
how. ver, in p:oportion, and many putrid disorders
hence have their origin.
Physicians, after having for ages contended that the
sick should not be indulged with fresh air, have at
length discovered that it may do them good. It is
therefore to be hoped that they may in time discover
likewise, that it is not hurtfol to those who are in
health; and that we may be then cured of the
aërophobia that at present distresses weak minds, and
makes them choose to be stifled and poisoned, rather
than leave open the window of a bed-chamber, or put
down the glass of a coach.
Confined air, when saturated with perspirable
natter, will not receive more : and that matter must
remain in our bodies, and occasion diseases : but it
gives some previous notice of its being about to be
hurtful, by producing certain uneasiness, slight in-
deed at first, such as, with regard to the lungs, is a
tickling sensation, and to the pores of the skin a kind
of restlessness which is difficult to describe, and few
that feel it know the cause of it. But we may recollect,
YOUNG WOMAN'S COMPANION.
537
that sometimes, on waking in the night, we have,
if warmly covered, found it difficult to get asleep
again. We turn often without finding repose in any
position. This fidgettiness, to use a vulgar expression
for want of a better, is occasioned wholly by an
uneasiness in the skin, owing to the retention of the
perspirable matter—the bed clothes having received
their quantity, and being saturated, refusing to take
any more.
To become sensible of this by an experi-
ment, let a person keep bis position in the bed, but
throw off the bed-clothes, and suffer fresh air to
approach the part uncovered of his body; he will
then feel that part suddenly refreshed; for the air will
immediately relieve the skin, by receiving, licking
up, and carrying off, the load of perspirable matter
that incommoded it. For every portion of cool air
that approaches the warm skin, in receiving its part
of that vapour, receives therewith a degree of heat
that rarefies and renders it lighter, when it will be
pushed away, with its burden, by cooler, and there-
fore heavier fresh air ; which, for a moment, supplies
its place, and then, being likewise changed, and
warmed, gives way to a succeeding quantity This is
the order of nature, to prevent animals being infected
by their own perspiration. He will now be sensible
of the difference between the part exposed to the
air, and that which, remaining sunk in the bed, de-
nies the air access : for this part now manitests its
uneasiness more distinctly by the comparison, and
the seat of the uneasiness is more plainly perceived,
than when the whole surface of the body was affected
by it.
Here, then, is one great and general cause of un-
pleasing dreams. For when the body is uneasy, the
mind will be disturbed by it, and disagreeable ideas
of various kinds will, in sleep, be the natural conse-
quences. The remedies, preventative, and curative,
follow :
1. By eating moderately (as before advised for
health's sake,) less perspirable matter is produced in a
18
3 Y
538
YOUNG WOMAN'S COMPANION.
*
given time; hence the bed-clothes receive it longer
before they are saturated ; and we may, therefore,
sleep longer, before we are made uneasy by their
refusing to receive any more.
2. By using thinner and more porous bed-clothes,
which will suffer the perspirable matter more easily to
pass through them, we are less incommoded, such
being longer tolerable.
3. When you are awakened by this uneasiness, and
find you cannot easily sleep again, get out of bed,
beat up and turn your pillow, shake the bed-clothes
well, with at least twenty shakes, then throw the bed
open, and leave it to cool ; in the meanwhile, continu-
ing undrest, walk about your chamber, till your skin
has had time to discharge its load, which it will do
sooner as the air may be drier and colder. When you
begin to feel the cold air unpleasant, then return to
your bed; and you will soon fall asleep, and your
sleep will be sweet and pleasant. All the scenes pre-
sented to your fancy will be of the pleasing kind. I
am often as agreeably entertained with them, as by
the scenery of an opera. If you happen to be too
indolent to get out of bed, you may, instead of it,
lift up your bed-clothes with one arm and leg, so as
to draw in a good deal of fresh air, and, by letting
them fall, force it out again. This repeated twenty
times will so clear them of the perspirable matter
they have imbibed, as to permit your sleeping well
for some time afterwards. But this latter method is
not equal to the former.
Those who do not love trouble, and can afford to
have two beds, will find great luxury in rising, when
they awake in a hot bed, and going into the cool one.
Such shifting of beds would also be of great service
to persons ill of a fever, as it refreshes, and frequently
procures sleep. A very large bed that will admit a
removal so distant from the first situation as to be
cool and sweet, may in a degree answer the same
end.
One or two observations more will conclude this
a
1
YOUNG WOMAN'S COMPANION.
539
little piece. Care must be taken, when you lie down,
to dispose your pillow so as to suit your manner of
placing your head, and to be perfectly easy; then
place your limbs so as not to bear inconveniently hard
upon each other, as, for instance, the joints of your
ancles: for tho' a bad position may at first give but
little pain, and be hardly noticed, yet a continuance
will render it less tolerable, and the uneasiness may
come on while you are asleep, and disturb your ima-
gination.
REFLECTIONS.
II
a
F you are disquieted at any thing, you should consi-
der with yourself, Is the thing of that worth, that
for it I should so disturb myself, and lose my peace and
tranquillity ?
Conteniment is only to be found within ourselves.
A man that is content with a little has enough; he that
complains has too much.
If you can live free from want, care for no more ;
for the rest is but vanity.
Socrates rightly said of contentment, opposing it to
the riches of fortune and opinion, That it is the wealth
of nature; for it gives every thing that we want, and
really need.
Prosperity has always been the cause of far greater
evils to men than adversity and it is easier for a man
;
to bear this patiently, than not to forget himself in the
other.
The race is not always to the swift, nor the battle
to the strong; neither bread to the wise, nor riches to
men of understanding, nor favour to men of skill; but
time and chance happeneth to them all.
Every man has his chain and his clog, only it is
looser or lighter to one man than to another; and he
is more at ease that takes it up, than he that drags it.
When Alexander saw Diogenes sitting in the warm
1
540
YOUNG WOMAN'S COMPANION.
sun, and asked, what he should do for him ? desired
no more than that he would stand out of his sunshine,
and not take from him what he could not give.
The most excellent of all moral virtues is to have a
low esteem of ourselves; which has this particular
advantage, that it attracts not the envy of others.
This is the foundation of contentment in all condi-
tions, and of patience under sufferings, that death,
which is not far off, when it removes us out of this
world, will take us from all the sufferings of it.
THE END.
IN D E X.
A
-
A
Page
LE
Posset
57
Almond Soup
1 45
Pudding 307, 316
Tarts
347
Puffs
350
Cheesecakes 353
Custards 355
Cakes
361
Burnt
84
Amulets
298
of Asparagus
ib.
Anchovy Sauce
...256
Angelica Tarts
348
Candied
80
Water
105
Apple Pudding 312, 321
Dumplings
ib.
Pie
332
Tart
333
Fritters
341
Apricot Cakes
362
Jam
69
to preserve
19
Dried
79
Marmalade
83
Wine
96
Aqua Mirabilis Water
107
Artichokes, to boil
300
Pie
335
Bottoms, to fry 211
to fricassee 241
malo ragon
247
to pickle 9
to dry 53
Artificial Fruit
85
Asparagus, to ragoo
247
forced in French
Rolls
250
to boil
300
to pickle
12
Aspic Sauce
258
B
.
Page
Bacon, to cure
46
Baking, Rump of Beef 195
Leg of Beef
ib.
Calf's Head
ib.
Pig's
196
A Bullock's Heart ib.
Cod's Head
197
Salmon
198
Carp
ib.
Eels and Lampreys 199
Herrings
ib.
Turbot
ib.
Pike with forcemeat 200
Mackarel
202
Balm Wine
99
Barbacued Pig
280
Barbel, to stew
225
Barberries, to preserve
21
to pickle
8
Barley Cream -
66
Gruel
59
Water
ib.
Bath Cakes
359
Batter Pudding
306
Beef, to roast
182
Rump of, to bake 195
ib.
Beef Steaks, to broil 201
Rump of, to stew 218
Steaks ditto
ib.
to ragoo
243
Collops
268
A-la-daub
ib.
Tremblant
269
A-la-mode
ib.
A-la-royal
270
Olives
ib.
Bouille
27 1
Portugal
272
Sirloin of, en Epigram ib.
Sirloin of, forced ib.
Leg of
C
18
3 Z
1
INDE X.
-
to pot
9
Page
Page
Beef, Round of, forced 273 171- To dress awhole Salmon,
Steaks rolled
ib. ib.—Cod's Head, ib.- Whole
A-la-vinegrette 274 Cod,172--Salt Cod, 173—Cod
Escarlot
ib. Sounds, ib. Soals,ib.Trout,
Sieak Pie
32+ 174-Pike, ib.-Carp, 175–
to collar
41 Mullets, ib.Mackarel, ib.
33 -Herrings, 176-Flounders,
Hams
47 Plaise and Dabs, ib.Perch,
Hung to cure
ib. ib.--Eels, ib.--Sturgeon, 177
Dutch
48 --Turtle, ib -To dress á Tor-
Broth
156 tle in the West-Indian Way,
Drink
ib. 378
Broth, to keep
157 Bombarded Veal
260
Beest, Custare
356 Bread and Butter Pudding 321
Beet Roots, to pickle
9
Sauce
256
Bilboqnet Fritters
334
Pudding
304
Birch Wine
97 Brewing, Art of
109
Birds, small, to pot
34 Bride Cake
358
Biscuit Pudding
307 Broccoli, to boil
300
Biscuits, common, to make 364 Broiling Butcher's Meat and Poul-
Sponge
ib, try, 201-Beef Steaks, ib.-
Spanish
ib. Mutton Steaks, ib.- -Pork
Drop
ib.
Chops, ib.
-Ox Palates, 203
Lemon
ib. Broiling Chickens, 203- -Pic
Black Puddings
Caps
365 Broiling Fish, 204–Fresh Sal-
Currant Jelly
74
mon, ib.-Dried Salmon, ib
Cherry Brandy 103 --Cod, ib.-Crimped Cod
,
Water 108
205-Cod Sounds, ib.-Trout,
Blackberry Wine
97 ib.—Mackarel, 206. -Had-
Elanc Mange
73 docks and Whitings, ib.-Eels,
Blanched Cream
207_Eels pitchcocked, ib.
Bloom Sugar
62
-Herrings, ib.
Boiling Butcher's Meat, 160- Brown Gravy
252
Calf's Head, 161--Grass Lamb Burot Cream
65
162-A Ham, ib.-Tongues,
163_-Leg of Mutton, ih.-
с
Lamb's Flead, ib.---Leg of
Lamb, 164--Haunch or Neck Cabbage Force Meagre 250
of Venison, ib. - Pickled Pork,
302
165-Pig's Pettitoes, ih.
Pudding
312
Boiling Poultry,' 1044 Torkies,
Red, to pickle 7
ib.Chickens, 1,06 -- Fowls, Cake common, to make 357
167-Rabbits or Ducks, 168– Rich Seed, ditto
ib.
Pigeons, ib.-Geese, 169
314
geons, ib.
-
66
io boil
-
Pound
ib.
Partridges, ib.-Pheasants, ib. Plumb
ib.
-Snipes or Woodcocks, ib.
Bride
358
Boiling Fish, 170--Turbot, ib.
Rice
359
Another Way, i6.-Salmon, Gingerbread
>
ib.
INDEX,
O
203
to hash
Page
Page
Cake, Bath
359 Cherries, dried
81
Shrewsbury
360
Wine
95
Portugal
ib.
Pic
333
Saffron
ib. Cheesecakes, to make 351
Prussian
ib.
fine ditto 352
Queen's
361
Bread
ib.
Almond
ib.
Rice
353
Little Plumb
ib.
Almond
ib.
Ratafia
362
Lemon ib,
Apricot
ib.
Citron
354
Orange
ib. Cheese-curd Puddings
320
Lemon
363
Cheshire Pork Pie
327
Currant
ib. Chesnyt Pudding
319
Calf's Feet, to fricassee 235 Chickens, to boil
166
to raggo
242
to roast
188
Pudding
310
to broil
Pie
327
to fry
211
Jelly
71
to stew
221
Calf's Head Soup
147
Pie
329
to roast
186
231
to bake
195
to fricassee
236
to stew
217
chiringrate
284
to hash
228
a-la-brase 295
Pie
326
in Savory Jelly ib.
41 Chinese Temple or Obelisk
to carve
373
in Confectionary
88
Call's Brains, to fry 209 Chocolate Tarts
349
Candy Sugar
62
Puffs
ib,
Candying and drying 79
Cream
67
Caper Sauce
257 Citron Pudding
319
Capillaire
60
Cheesecakes
354
Carmel Sugar
63
Clary Pancakes
341
Carp, to boil
Wine
96
to bake
198 Codling green, to preserye
22
to fry
212
to pickle
14
to stew
224 Cod's Head, to boil
171
Pie
337
to roast
186
Carrots, to boil
303
to bake
197
Pudding
321
to broil
204
Carving, Art of
366
to stew
326
Cassia, Candied
to carve
373
Caveach, or Pickled Mack-
Şounds
173
16
to broil
204
Cauliflowers, to raguo
248
to fricassee 237
to boil
301 Collaring Venison
to pickle
9
Breast of Veal ib.
Chars, to pot
38
Breast of Mytton 40
Cherries, Morels, to pre-
Beef
41
serve
22
Calf's Head
to collar
175
.
81
arel
39
ib.
INDEX.
P
46
3
O
!
Page
Page
Collaring Pig
42 Curd-Puffs
350
Eels
ib.
Curing Hams
44
Mackarel
43
Bacon
Salmon
jb,
Mutton Hams
ib.
Colours for Confectionary,
Veal Hams
jb,
the Method of preparing,
Beef Hams
47
61-The different Co.
· Neats Tongue
ib.
Jours
62
Hung Beef
ib.
Complete Market-Woman,
Dutch Beef
48
containing Directions for
Pickled Pork
ib.
the proper Choice of every
Mock Biawn
49
Kind of Provision
129 Currant Cakes
363
Confectionary, Art of 61
Jam
70
Ornaments in 85
Fritters
345
Cordial Waters
104
to preserve in
Cow Heel Soup
153
Bunches
25
to fry
210
Paste
84
Cowslip Pudding
320
to pickle
16
Wine
92
Wine
91
Crackled Sugar
62 Custards, Plain
35+
Cray-fish Soup
55
Baked
355
to stew
227
Rice
ib.
Cream Cakes
358
Orange
356
Orange
64
Beest
ib,
Lemon
65
Pudding
306
Hartshorn
ib.
Burnt
ib.
D
Blanched
Whipt
Damsons, to preserve 28
Spanish
ib.
to dry
81
Steeple
ib.
Wine
93
Barley
ib. Desart Island in Confec-
· Pistachio
ib. tionary
87
Tea
ib, Devonshire Squab Pie 327
Chocolate
ib. Directions for the proper
Pompadour
68 Choice of every Kind of
"Ratafia
ib. Provision
129
Ice
ib, Drop Biscuits
364
Raspberry
69 Drying and Candying 79
Cucumbers, to stew
223 Ducks, to boil
168
248
to roast
189
to preserve 29
to stew
221
to pickle
3
with Green Peas
222
in slices 4
A-la-braze
287
Cullis for all sorts of Ragoos 252
A-la-mode
ib,
a Family ditto
253
A-la-Francoise 288
White
ib.
Pie
329
for Fish
ib. Dumplings, Apple
312
for Roots
254
Suet
313
-
66
ib.
2
to ragoo
-
INDEX.
Dumplings, Raspberry
Yeast
Norfolk
Hard
Page
.313
ib.
314
ib.
E
Eel Soup
Eels, to boil
to bake
to broil
to fry
to stew
to fricassee
Pie
to co’lar
5.5
176
· 199
207
214
226
238
336
42
35
211
to pot
Eggs, in fricassee
with Onions and
Mushrooms
with Broccoli
with Spinach
Egg Sauce
Elder Buds, to pickle
Wine
Endive, to ragoo
English Sack
Everlasting Syllabub
ib.
299
ib.
256
13
95
249
102
76
Page
Forcemeat Balls -
258
Fowls and Geese to pot
32
to boil
169
to roast
189
to stew
221
to hash
231
a-la-braze
283
forced
ib.
marinadad
284
to carve
366
French Barley Pudding 318
Bread to make 383
Beans to ragoo
248
to keep all the
Year 52
Fricando of Veal
260
Fricasseeing Butcher's' Meat,
Poultry, &c. 233---Neat's
c
Tongue, ib.-Ox Palates, 234
-Sweetbreads, brown,ib.-
Ditto white, ib.Lamb's
Stones, 235--Calf's Feet, ib.
Tripe, ib.--Chickens,236
Pigeons, ib.-Rabbits white,
ib.
- Ditto brown, 247
Fricasseeing Fish, &c. Cod
Sounds, 237-Soals, ib.-Eels,
238--Flounders, ib. Skait or
Thornback, 239--Oysters, ib.
-Eggs, 240-Eggs with Oni-
ons and Mushrooms, ib.
Musbrooms, ib.-Skirrets, ib.
- Artichoke Boitomis, 241
Fritters, plain
341
Custard
Apple
F
-
.
ih.
ib.
Water
342
White
ibo
Hasty
ib.
Royal
ib.
Tansy
343
Rice
ib.
Chicken
ib.
Bilboquet 344
Strawberry
ib.
Raspberry
345
Currant
ib.
German
ib.
Feathered Sugar, to prepare
Fennel Sauce
257
Fever Water
107
Fig Wine
102
Floating Island in Confec-
tionary
87
Florentine Hares
295
Rabbits
296
Flounders to boil
176
to stew
226
to fricassee 238
Pie
337
Flummery
77
French
78
Green Melon in ib.
Solomon's Tem-
ib,
ple in
3
INDEX,
-
109
Shalot
.
Page
Page
Fruit in Jelly
72
Grapes, to keep
53
Artificial
85
Wine
95
Frying Butcher's Meat, 208 Grateful Pudding
321
Venison, ib. Vual Cutlets, Gravy Soup
154
ib.--Neck or Loin of Lamb, Gravies, Cullises, and other Sau-
209--Sweetbreads, ib.Calf's ces, 251-A yery rich Gravy,
Brains, ib. Beef Steaks, 210 252-Brown Gravy, ib. A
-Tongues, ib.-Ox Feet, ib.
Cullis for all sorts of Ragoos
Tripe, ib.-- Sausages, ib.- and rich Sauces, ib.
A Fa-
Chickens, 211– Artichoke mily Cullis, 253-A White
Bottoms, ib.Celery, ib. Cullis ib.-A Cullis for Fish,
Potatoes, ib.
ib.--A Cullis for Roots, 254–
Frying Fish, 212--Turbot, ib. Ham Sauce, ib. -Essence of
Carp, ib.---Tench, 213—Soals, Ham, ib.- Sicilian Sauce, 255
214--Smelts, ib.-Eels, ib.- --Sauce for
any
kind of roast
Lampreys, ib.Mullets,215 Meat, ib. -Sauce for most
Herrings, ib. Oysters, ib. kinds of Fish, ib.--Egg Sauce,
256-Bread Sauce,ib. An-
G
chovy Sauce, ib. --Shrimp
Sauce, ib. Oyster Sauce, ib.
Geese, to boil
To melt Bylter, 257-
to roast
189 Caper Sauce, ib.
to raggo
245 Sauce, ib.-Lemon Sauce for
A-la-mode
288 boiled Fowls, ib. Goose-
Pie
828 berry Sauce, "ib.Fennel
to carve
309
Sauce, ib.-Mint Sauce, ib.
Geese and Fowls, to pot 32 A relishing Sauce, ib. To
Gerkins to pickle
3
crisp Parsley, 258-Şayçe for
German Fritters
Wild Ducks, Teal, &c. ib.
Giblets, to stew
221 Pontiff Sauce, ib. Aspic
Pie
328 Sauce, ib.-Forcemeat Balls,
Soup
152 ib. Lemon Pickle, 259
Ginger candied
Green Caps
365
Wine
99
Pease to keep till
Gingerbread Cakes
359
Christmas
52
Golden Pippins, to preserve 23 Green Gage Plumbs to pre-
19 pickle 15
Dried 80
Gooseberry Sauce
257
Gruels
Jam
70
to preserse
26
H
Fool
60
Wine
Haddocks to boil
175
in Imitation of Hams, to boil
162
Hops
27
to roast
187
Paste
85
Essence of
254
to keep
53
to cure.
44
Grapes, to preserve
22
The Yorkshire Way 45
to pickle
15
New England ditto ib.
.
2
m 345
82
serve, 23-
5.6
91
3
INDEX
to pot
.
279
Page
Page
Hams, Mutton
4.6 Jam, Black Currant
Ham Sauce
254 Ice Cream
68
Hare Soup
154 Icings for Cakes
71
Hares, to roast
192 Jellies, 71--Calf's Feet, ib.
to hash
232 Harishorn, ib.-Orange, 72
to jug
296 Fruit in Jelly, ib. Blanc
Pie
330 mange, 73-
-Black Currant,
31 74—Ribband, ib.Savory
to carve
370
Jelly, 75
Harrico of Mutton
275 Indian Pickle
19
Hartshorn Cream
65
Jelly
71
K
Hashing Butcher's Meat, 228-
Calf's Head, ib:-Minced Kidney Beans, to boil 302
Veal, 230-Mutton hashed,
to pickle
ib.
Hashing Poultry and Game, 230
L
-Turkies, ib.-Fowls, 231am
Chickens, ib. -Partridge or Lady Sonderland's Pudding 319
Woodcocks, ib. Wild Ducks, Lamb, Neck or Lóin of, to
232--Hares, ib.Hare jug,
fry
do 209
ged, ib.--Venison, 233
Quarter of, forced
Hasty Padding
310
Pie
325
Fritters
342
Forè quarter, to
Hedge Hog
77
carve
Herb Pudding
303 Lamb's Head; to dress 163
Herrings, to boil
176
Stones to fricassee 235
to bake
199
Bits
280
to broil
207
Chops en Casarole ib.
to fry
215 Lampreys, to fry
214
Pie
339
to stew
226
38
35
Hodge Podge
152
Laragossa Wine
102
Housekeeper's Calendar of Larks, to roast
the various Articles of
A-la-Francoise
Provision for the different La vender Water
104
Months in the Year 376 Lemon Pudding
316
House Lamb, Fore. Quarter
Puffs
350
of, to roast
183
Cheesecakes
353
to ragbo
243
Custards
355
Hunting Pudding
309
Cakes
363
Biscuits
364
I & J
Creain
65
Syllabub
76
Jam, Raspberry
69
Water
106
Strawberry
ib,
Peel Caudied
81
Apricot
ib.
Wine
94
Gooseberry
70
Sauce
- 257
371
2
to pot
to pot
190
295
2
1 N D E X.
O
Lemon Pickle
Tart
Brandy
Lemonade
Lettuce and Pease, to stew
Livers of Poultry, to ragon
Lobster, to roast
Pie
Page
259
334
103
61
224
246
194
339
37
151
to pot
Lorraine Soup
.
M
.
Maccaroni Soup
147
Macaroons
305
Mackarel, to boil
175
to bake
201
to broil
203
to collar
43
to carve
373
Made Dishes of Butcher's Meut,
260--Bombarded Veal, io.-
Fricando of Veal, ib.-Veal
Olives, 161---A Grenade of
Veal, ib.--Porcupine of a
Breast of Veal, 262---Veal
a-la-Bourgeoise, 263-Calf's
Head Surprise,ib.-- -A Calf's
Pluck, 264--Loin of Veal in
Epigrain, ib.- Pillow of Veal,
265-Shoulder of Veal a-la-
Piedmontoise, 265- -Sweet-
breads of Veal, a-la-Dauphine,
ib.---Sweetbreads en Gordi-
neere, 200mmo A savory Dish
of Veal, 207 --Sweetbreads an
la-daub, ib.-Scotch Collops,
ib. -Beef Collops, 268-
Beef a-la-daub, ib. Beef
· Tremblant, 269- - Beef a-la-
mode, ib. Beef a-la-Royal,
270- -Beef Olives, ib.
Bouille Beef, 271–Portugal
Beef, 272--Sirloin of Beef en
Epigram, ib.---The inside of
Sirloin of Beef forced, ib.
A Round of Beef forced, 273
Beef Steaks rolled, ib.-
Page
Bæuf a-la-Vinegrette, 274
Beef Escarlot, ib. -Tongue
and Udder forced, ib.
Tripe a-la-Kilkenny, 275.
Harrico of Murton, ib. -A
Basque of Mutton, ib.
Shoulder of Mutton surprised,
276To dress the Umbels of
a Deer, ib.----Mutton kebob-
bed, ib. --Leg of Mutton a-la-
haut-gout, ib.-Leg of Mutton
roasted with Oysters, 277
Shoulder of Mutton en Epi-
gram, ib.Sheeps Rumps
and Kidneys, ib.-Mutton
>
,
Rumps a-la-braise, 278-
Mution Chops in Disguise, ib.
-A Shoulder of Mutton called
Hen and Chickens, ib._Ox-
ford John, 279-A quarter of
Lamb forced, ib.- -Lamb's
Bits, 280-
-Lamb Chops en
Casarole, ib.—Barbacued Pig,
ib. A Pig au Pere Duillet,
281 -A Pig Matelote, ib.
Made Dishes of Poultry, &c.
Turkey a-la-daub, 282–Tur-
key in a Hurry, 283-Fowls,
a-la-braise, ib.-Fowls forced,
ib.-Fowls, marinaded, 284
--Chickens chiringrate, ib.
Chickens a-la-braise, 285.
Chickens in savoury Jelly, ib.
--Chickens and Tongue, 286
Chickens to curry, ib.-
Pullets a-la-Sainte Menebout,
ib.--Ducks a-la-braise, 287-
Ducks a-la-mode, 288-Ducks
a-la-Francoise, ib.--A Goose
a-la-mode, ib.--A Goose maria
naded, 289--Pigeons Com-
Pigeons transmo.
grified, 290-French Pupton
of Pigeons, ib. Pigeons a-
Ja-braise, ib. - Pigeons au
Poise, ib.--- Pigeons a-la-
daub, 291-Pigeons Surtout,
292 ------ Pigeons a-la-Sonssel,
pote, ib.
.
a
INDEX
to ragoo
-
277)
Page
Page
292-Pigeons in a Hole, ib. Mutton, to roast
182
Jugged Pigeons, 393-Par-
Haunch of, to dress
tridges a-la-brase, ib.-Phea.
like Venison 183
sants, ditto, 29.Snipes or
Steaks, to broil 202
Woodcocks, in Surtout, ib.
hashed
230
Snipes, with Purslain Leaves,
24
295--Larks a-la-Francoise, ib.
Harrico of
275
Florentine Hares, ib.-Ditto
Basque of
ib.
Rabbits 296–Jugged Hare,
Shoulder surprised 276
ib.-Rabbits surprised, 297-
Kebobbed
ib,
Rabbits in Caserole, ib.
a-la-haut-gout ib.
Maccaroni, ib.--Amulets, 298
roasted, with Oys-
-Amulets of Asparagus, ib.
ters
-Oyster Loaves, ib. Mush-
Shoulder of en
room Loaves, ib.--Eggs and
Epigram
ib.
Broccoli, 299-Spinach and
Rumps a-la-braise 278
Eggs, ib.
Chops in Disguise 'ib.
Made Wines
69, 102
Shonlder of, called
Maigre Soup
151
Hen and Chickens ib.
Mangoes, to pickle
2
Pie
324
Marmalade, Orange
82
Saddle of, to carve 372
Apricot
83
Leg of, to carve 374
Quince
ib.
Brease of, to collar 40
Transparent
Hams
46
Marrow Pudding
307
Mead Wine
100
N
Millet Pudding
318
Milk Soup
149 Nasturtiums, to pickle 10
Mince Pies
333 Neat's Tongue stewed 219
Mint Sauce
257
to fricassee 233
Mock Brawn
49
to cure
47
Turtle Soup.
158
Moonshine in Confection-
ary
86
Moor Game, to pot
34
Mulberry Wine
92 Oat Pudding
318
Mullets, to boil
175 Oatmeal Pudding
311
to fry
215 Olive Pie
326
Muscles, to stew
228 Onions, to pickle
7
247 Orange Pudding
315
Mushrooms, to fricassee 240
Tarts
348
247
Custard
356
Loaves - 298
Cakes
362
to pickle 10
Cream
64
Catchup
11
Jelly
Powder
ib.
to preserve
24
to keep
54
Peel, candied
81
Mutton Broth
156
Chips
82
ib.
to ragoo
to ragoo
721
18
4 A
INDEX
great Pies
61
to ragoo
Page
Page
Orange Marmalade
82 Paste, a standing Crust for
Posset
57
ib.
Wine
93
for Tarts
ib.
Brandy
103
for Custards
ib.
Water
106
Raspberry
84
Ornaments in Confectionary 85
Currant
ib.
Orgeat
Gooseberry
85
Ox Palates, to broil
203 Patties
346
to stew
219
Peaches, to preserve
20
to fricassee 234
Dried
79
to ragoo
244
to pickle
14
to pickle
18 Pease and Lettuce, to sew 224
Ox Tongues, to fry
210
Francois
251
Feet or Cow-Heel, to fry ib. Green, to keep till
Oxford Sausages, to meke 51
Christmas
52
John
279
Soup, White
147
Oysters, to fry
215
Green
148
to stew
227 Penpy-royal Water
105
Scollopped 228 Peppermint Water
ib.
to fricassee 239 Perch, to boil
176
246 Petit Patties
348
Sauce
256 Pheasants, to boil
169
Lnaves
298
to roast
191
to pickle
to stew
223
Soup
a-la-braze
294
Piccalillo, or Indian pickle 12
P
Pickling, Mangoes
2
Gerkins
Panada, to make
58
Cucumbers
ib.
Pancakes
339
Ditto in Slices 4
Cream
340
Walauts
ib.
Rice
ib.
Red Cabbage
7
Pink coloured ib.
Onions
ib.
Clary
341
Samphire
8
Parsley, to crisp
258
Kidney Beans ib.
to pickle
13
Barberries
iba
Parsnips, to boil
303
Beet Roots
9
Partridge Soup
154
Radish Pods ib.
Partidges, to bo:
169
Cauliflower
ib.
to roast
191
Artichoke bottoms ib.
to stew
223
Nasturtiums
10
Pie
330
Mushrooms
ib.
a-la-braze
293
Catchup 11
to carve
368
Powder ib.
Paste, Puff
323
Walnut Catchup ib.
Short Crust
ib.
Asparagus
12
a good one for large
Parsley
13
Pies
ib.
Elder Buds
ib,
17
55
-
IN DE X.
!
ib.
ib.
to pot
Page
Page
Pickling, Peaches
14
Pig, to collar
42
Codlins,
ib.
to carve
371
Golden Pippins 15 Pigs Pettitoes, to dress 165
Grapes
ib. Feet and ears to ragoo . 243
Red Carrants 16
to souse 49
Caveach
"ib. Pigeons, to boit
168
Smelts
17
to roast
190
Oysters
ib.
to broil
203
Artificial Ancho-
to stew
222
vies
18
to fricassee 236
Ox Palates
ib.
Compote
289
Pies, made of Butcher's Meat,
transmogrified 290
321Beef Steak Pies, ib.-
French Pupton of ib.
Mutton Pie, ib.-Veal Pie, ib.
a-la-braze
A rich Veal Pie, ibo-Lamb or
au poise
ib.
Veal Pies in high Taste, 325-
a-la-daub
291
Venison Pasty,ib.Olive Pie,
Surtout
292
326-Calf's Head Pie, ib.
a-la-Soussel
Calf's Feet Pie, 327-Sweet-
in a Hole
ib.
bread Pie, ib..Cheshire Pork
Jugged
299
Pie, ib.-Devonshire Squab
Pie
329
Pie, ib.
34
Pies, made of Poultry, &c. 328-
to carve
368
A plain Goose Pie, ib.Giblet Pike, to boil
174
Pie, ib.-Duck Pie, 329.
to bake with forcemeat 200
Pigeon Pie, ib;-Chicken Pie, to stew
226
ib.-Partridge Pies 330-
36
Hare Pie, ib.Rabbit Pie, Pillow of Veal
265
331---Fine Patties, 332 Pine Apple, to preserve -
21
Pies, made of Fruit, &c.-Apple Pink-coloured Pancakes 340
Pie, 332_Apple Tart; 333- Pistachio Cream
66
Cherry Pie, ib.-Mince Pies, Plumb Porridge, to keep 158
ib.Orange or Lemon Tart, Pudding
310
334-Tart de Moi, 335-Ar-
Cakes
357
tichoke Pie, ib, wen Vermicelli
Little ditto 361
Pie, 336
Pompadour Cream
68
Pies, made of Fish, &c.- -Eel Poppy Water
106
Pie, 336_Turbot Pie, ib. Pontiff Sauce
258
Soal Pie, 337-Flounder Pie, Porcupine of a Breast of Veal 262
ib.-Carp Pie,ib. Tench Pie, Pork, to roast
184
338_Trout Pie, ib.-Salmon Chops, to broil
202
Pie, ib.Herring Pie, 339-- to pickle
48
Lobster Pie, ib.
Portable Soup
159
Pig, to roast
185 Portugal Cakes
360
to bake
196 Possets
56
Barbacued
280 Potatoes, to fry
211
duillet
281
to boil
303
Matelote
ib.
pudding
314, 318
to pot
-
O
au pere
INDEX
ib.
Page
Page
Potting Venison
32 : 306-Custard Pudding, ib.
Hares
Quaking Pudding,ib.Sago
Veal
ib. Pudding, 307–Marrow Pud.
Marble Veal
ib. ding, ib. - Biscuit Pudding,
Tongues
32 jb.-Almond Pudding, ib.-
Geese aod Fowls
ib. Tansey Pudding, ib.Herb
Beef
33 Pudding, 308--Spinach Pud-
Pigeons
34 ding, it.-Cream Pudding,
Woodcocks
ib. 309--Hunting Pudding, ib.
- Moor Game
ib. ---Steak Pudding, ib.-Calf's
Small Birds
ib. Feet Pudding, 310m. Prune
Eels
35 Pudding, ib.Plumb Pud-
Lampreys
ib. diog, ib.-Hasty Pudding, ib.
Smelts
36 --Oatmeal Pudding, 311-
Pike
ib. Suet Pudding, ib.Veal Soet
Salmon
ib, Pudding, ib.-Cabbage Pud-
Lobsters
37 ding 312A Spoonful Pud-
Shrimps
ib. ding, ib. „White Puddings in
Herrings
38 Skins, ib.--Apple Pudding, ib.
Chars
ib. Apple Dumplings, ib.--Suet
Pound Cake
3.57
Dumplings, 313----Raspberry
Prawns, to stew
227 Dumplings, ib.--Yeast Dum-
Preserving Apricots
19 lings, ib.--Norfolk Dump-
Peaches
20 lings, 314--- Hard Dumplings,
Quinces
ib. ib. Potatoe Pudding, ib,-
Barberries
Black Puddinge, ib.
Pine Apples
ib.
Puddings Baked, 315. Vermi.
Grapes:
22 celli Pudding, ib.--Sweetmeat
Cherries
ib, Pudding, ib. Orange Pud-
Green Codlins
ding, ib. -Lemon Pudding,
Golden Pippins 23 316--Almond Pudding, ib.
Green Gage
Rice Pudding, 317-Millet
Plumbs
Pudding, 318--Oat Pudding,
Oranges
26
ibc---Transparent Pudding, ib.
Raspberries ib, ---French Barley Pudding, ib.
Strawberries 25 Potatoe Pudding, ib.---Lady
Currants in
Sunderlands Pudding, 419.-.
Bunches
ib. Citron Padding, ib.---Chesnut
Gooseberries
Pudding, ib.Quince Pud-
,
.
Dirto in Imita-
ding, 320---Cowslip Pudding,
ition of Hops
27
ib.--Cheese-curd Pudding, ib.
Damsons
28 ---Apple Pudding, 321.--Bread
Walnuts
ib. and Butter Pudding, ib.- -A
Cucumbers
29 Grateful Pudding, ib.---Carrot
Prune Pudding
310
Pudding, ib,---Yorkshire Pud-
Prússiao Cakes
360
ding, 322
Puddings Boiled, 304-~-Bread Puffs, Sugar
21
ib.
-
io.
349
Pudding, ib. - Batter Pudding,
Lemon
:::350
1
3
INDEX.
ib,
Page
Page
Puffs, Almond
350 Raspberry Tart
347
Chocolate
ib.
Cream
09
Curd
Jam
ib.
Wafers
351
Paste
8
Pullets a la Sainte Mene hout 286
Wine
99
Brandy
103
Q
Raspberries, to preserve :
2
Ratifia.Cakes
362
Quaking Pudding
306
Cream
68
Queen's Cakes
361 Rheubarb Tarts
348
Quince Wine
96
Ribband Jelly
Pudding
320
Rice Soup
149
Quinces, to preserve
20
Pudding
317
Marmalade
83
Pancakes
340,
Fritters
34%.
R.
Cheesecakes
353
Custards
355
Rabbits, to boil
168
Cakes
359
to roast
190
Milk
59
to fricassee, White 237 Roasting Butcher's Meat, 180.--
Brown 237 Beef, 182-Mutton and Lamb
Florendine
296 ib.-Haunch of Mutton dres-
Surprised
297 sed like Venison, 183–Fore-
in Casserole
ib. Quarter of House Lamb, ib.
Pie
331 Tongues or Udders, ib.--Veal,
Radish Pudls, to pickle
9 ib. ---Pork, 184Sucking Pigs,
Ragooing Butcher's Meat, 241-
185-Calf's Head, 186—Ham,.
Breast of Veal, ib.-Neck of or Gammon of Bacou, 187
Veal, 242----Sweetbreads, ib. Roasting Poultry, 187---Terkies,
-Calf's Feet, ib.---Pigs Feet ib. ---Chickens, 188- -Green
and Ears, 243--Fore Quarter of Geese, 189---A Stubble Goose,
House Lamb, ib.-Beef, ib.- ib.-Ducks, ib..--Pigeons, 190
Ox Palates, 244---Mutton, ib. ---Larks, ib.---Rabbits, ib. ---
Ragoos of Poultry, Vegetables, &c. Pheasants and Partridges, 191
---A Goose, 245-.-.-Livers of -Woodcocks or Snipes, 192
Poultry, 246---- Oysters, ib... -Ruffs and Rees, ib. --Hares,
Muscles, 247
Mushrooms, ib.- -Venison, 193
ib.---Artichoke Bottoms, ib.--. Roasting Fish, 193.-Cod's Head,
Asparagus, ib.Cucumbers, ib.-- -Lobster, 194
248- Cauliflowers, ib. Rose Wine
98
French Beans, ib.Endive, Water
104
249.---Cabbage Force-meagre, Roses, Sugar of, in various
250---Asparagus, forced in
Figures
64
French Rolls, ib. -Pease
Francoise, 251
S
Raisin Wine
89 Sack Posset
56
Raspberry Dumplings 313 Saddle of Mutton, to carre 372
Fritters
345 Saffron Cakes
360:
.
-
4
INDEX.
Sago
to pot
-
210
ib.
- Page
Page
59 celli Soup, 142----Soups a-la-
Pudding
307 Reine, 143---Soup Cressy, 144
Salmon, to boil
171 ---Transparent Soup, ib.----Al-
to bake
198 mond Suur, 145.--Soup Sante,
to broil
26+ or Gravy Soup, ib.---Soup and
Pie
338 Bouille, ib Ox Cheek Soup,
to collar
43 146---Maccaroni Soup, 147---
36 Calf's Head Soup, ib.--.Pease
to carve
373 Soup, ib..--White ditto, ib.---
Samphire to pickle
8 Green ditto, 148--Onion Soup,
Savory Jelly
75 149---Milk Soup, ib.- Rice
Sauce for any kind of roast
Soup, ib.
Scotch Barley
Meat
255 Broth, 150---Soup Lorraine,
Saike for most kinds of Fish ib. 151.--Soup Maigre, ib.---Gib-
Sauce for Wild Ducks,
Jet Soup, 152---Hodge Podge
Teal, &c.
258 Soup, ib.
-Cow Heel Soup,
Sausages, to fry
153---White Soup, ib.--Gravy
to make
50 Soup, 154----Hare Soup, ib.--
Oxford
51 Partridge Soup, ib.--Cray-fish
Bologna
Soup, 155.-.-Eel Soup, ib.----
Scotch Barley Broth
150 Oyster Soup, ib. Mutton
Collops
267 Broth, 156 -Beef Broth, ib.
Seed Cake
357 Beef Drink, ib.----Strong Beef
Shalot Sauce
257 Broth, to keep, 157—-Veal
Sheep's Rumps and Kidneys 277 Broth, ib.---Chicken Broth, ib.
Shrewsbury Cakes
360
---Spring Broth, ib.Plumb
Shrimps, to stew
227 Porridge, to keep, 158-- Mock
256 Turtle Soup, ib.-Portable
37
Soup, 159
Sicilian Sauce
255 Spanish Cream
66
Skair, to fricassee
239 Spinach, to boil
302
Skirrets, to fricassee 240
Pudding
308
Smelts, to fry
21+
Tart's
343
to pickle
17 Spoonful Pudding
312
36 Sponge Biscuits
364
Snipes, to roast
192 Spring Broth
157
to surtout
294 Stag's Heart Water
108
with Purslain leares 295 Steak Pudding
309
Snow Balls
365 Steeple Cream
66
a
Dish of
86 Stewing Butcher's Meat,216-
Soals, to boil
172 Fillet of Veal, ib.-----Breast of
214 Veal, ib. -Knuckle of Veal,
to stew
226 ib.--- Neck of Veal, 217--Calf's
to fricassee
237 Head, ib.----Calf's Liver, 218
Pie
337 ---Rump of Beef, ib. --Beef
,
Solomon's Teinple in Flam-
Steaks, ib.---Beef Gobbets, 219
mery
78 ---Neat's Tongue, ib.Ox
Soups and Broths, 141-Vermi. Palates, io.
sauce
to pot
to pot
lo fry
INDEX
!
Page
O
.
.
lo pot
69
Page
Stewing Poultry &c. 220 ----Tur- Tart, Angelica
348
kies, ib.--- Fowls, 221.--Chick-
Rheubarb
ib.
ens, ib.---Goose Giblets, ib.... Spinach
ib.
Ducks, ib.--Ducks with Green Orange
ib.
Pease, 222---Pigeons, ib.--
Chocolate
349
Pheasants, 223-Partridges, Tea Cream
66
ib.--Cucumbers, ib.Pease Tench, to fry
213
and Lettuce, 224
Pie
338
Stewing Fish, 224.---Carp and Thornback, to fricassee
,
289
Tench, ib.---Barbel, 225- Tongue, to dress
263
Trout, ib.----Pike, 226----Cod,
and Udder forced 274
ib.---Soals, Plaise and Floun-
32
ders, ib.-- Lampreys and Eels, Transparent Soup
.
144
ib.---Prawns, Shrimps, or Cray
Pudding 318
Fish, 227.----Oysters, ib.
Marmalade 83
Oysters Scolloped, 228. Treacle Water
108
Muscles, ib.
Tripe, in fry
210
Strawberry Fritters 344
to fricassee
235
Jam
a-la-Kilkenny
275
Strawberries, to preserve
25
Soused
49
Sturgeon, to boil
177 Trout, to boil
17
Suet Pudding
311
to broil
205
Dumplings
313
to stew
225
Sugar Puffs
349
Pie
338
Sugars, Method of preparing 61 Turhot, to boil, 170-To bake,
Devices in
64 199-ofry, 212-Pie, 336
Surfeit Water
106 Turkey, to boil, 164
To roast
Sweetbreads, to fry
209 187-to stew, 220-to hash
to fricassee 234 230-a-la-dauh, 282- in a
to ragoo
242 Hurry, 283--Soused, 50
a-la-dauphine 265 Turnip Wine
97
en Gordiniere 266 Turtle to dress
177
a-la-daub 267
West India Method 178
Pie
327
Sweetmeat Pudding
315
V
Syllabub, Whipt
75
Solid
ib. Veal Broth, 157- to roast 183
Lemon
76 Fillet of, to stew 2:6
Everlasting ib. Breast of ditto
ib.
Knuckle of, to stew ib.
T
Cutlets, to fry
>
O
208
Neck of, ditto
217
Tansey Pudding
307
Minced
230
Fritters
343
ན 241
Tart de Moi
335 Neck of, ditto
242
Raspberry
347
Olives
261
Dried Almond
ib.
a-la-Bourgeoise 263
Green ditto
347 Loin of, en Epigram 264
to ragoo
INDEX.
28
to pot
O
-
Page
W
Veal, Shoulder of, a-la-Pied-
Page
montoise
265 Wafers, to make
351
Savory Dish of 267
Walnuts, to preserve
Suet Pudding
311
to pickle
4
Pie
326
to keep
54
to collar
39 Walnut Catchup
11
31 Water Gruel
59
to marble
ib. Whigs
363
Hams
40
Whipt Cream
66
Vegetables and Roots, 299.-- To Syllabub
75
dress Asparagus, 300- -Arti-
White Pot
57
chokes, ib.-Broccoli, ih.
Rice ditto
ib.
Cauliflowers, 301 Green White Caudle, 58...Brown
Pease, ib-Windsor Beans, ditto
302- Kidney Beans, ib.---Spi- White Wine Whey
59
nach, ib.--Cabbages, ib.
Puddings in skins 312
Turnips, 303-Carrots, ib.- Whitings to broil
206
Parsnips, ib.-- Potatoes scol- Wild Ducks, to hash 232
loped, 301
Windsor Beans, to boil 302
Vegetables to keep
52 Wine Posset
56
Venison, Haunch of, to roast 183
to mull
to fry
208 Wines made, from 89 to 102
to bash
233 Woodcocks, to boil, 169. to
Pasty
325 roast, 192---to surtout, 294---
to collar
39 to hash, 231---to pot, 34
ib
60
10 pot
31
Y
Vermicelli Soup
Pudding
Pie
Umbels of Deer, to dress
142
315
336
276
Yorkshire Pudding
322
DIRECTIONS TO THE BINDER.
A grand Entertainment, First Course .......
A grand Entertainment, Second Course
Rules for Carving, Plate I.
Rules for Carving, Plate II.
Rules for Carving, Plate III,
Rules for Carving, Plate IV.
Page
368
ib.
369
362
372
373
......
Cookery The young woman's
36918-B
companion...
Yo
1811
Gift of:
Janice B.Longone