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THE

VIRGINIA

HOUSEWIFE:

OR

METHODICAL COOK.

BY MRS. MARY RANDOLPH.

METHOD IS THE SOUL OF MANAGEMENT

1860

THE

VIRGINIA

HOUSEWIFE:

OR

ORGANIZED COOK.

BY MRS. MARY RANDOLPH.

METHOD IS THE KEY TO MANAGEMENT

1860

PREFACE.

The difficulties I encountered when I first entered on the duties of a housekeeping life, from the want of books sufficiently clear and concise to impart knowledge to a Tyro, compelled me to study the subject, and by actual experiment to reduce every thing in the culinary line, to proper weights and measures. This method I found not only to diminish the necessary attention and labour, but to be also economical: for, when the ingredients employed were given in just proportions, the article made was always equally good. The government of a family, bears a Lilliputian resemblance to the government of a nation. The contents of the Treasury must be known, and great care taken to keep the expenditures from being equal to the receipts. A regular system must be introduced into each department, which may be modified until matured, and should then pass into an inviolable law. The grand arcanum of management lies in three simple rules:--"Let every thing be done at a proper time, keep every thing in its proper place, and put every thing to its proper use." If the mistress of a family, will every morning examine minutely the different departments of her household, she must detect errors in their infant state, when they can be corrected with ease; but a few days' growth gives them gigantic strength: and disorder, with all her attendant evils, are introduced. Early rising is also essential to the good government of a family. A late breakfast deranges the whole business of the day, and throws a portion of it on the next, which opens the door for confusion to enter. The greater part of the following receipts have been written from memory, where they were impressed by long continued practice. Should they prove serviceable to the young inexperienced housekeeper, it will add greatly to that gratification which an extensive circulation of the work will be likely to confer.

The challenges I faced when I first began my life as a housekeeper, due to the lack of clear and concise books to teach a beginner, led me to study the subject and learn through actual experimentation to convert everything in cooking into proper weights and measures. I found that this approach not only reduced the necessary attention and effort but was also cost-effective: when the ingredients were used in the right amounts, the final dish was always consistently good. Running a household is a bit like running a nation. You need to know the state of your finances, and you have to be careful to ensure that expenses don’t equal income. A structured system needs to be established in each area, which can be adjusted until it’s refined, and then it should become a steadfast rule. The key to effective management comes down to three simple principles: "Do everything at the right time, keep everything in its rightful place, and use everything correctly." If the head of the household takes the time each morning to thoroughly check the various areas of her home, she will be able to spot mistakes while they're still manageable; however, just a few days of neglect can turn small issues into major problems, bringing in chaos and all its accompanying troubles. Waking up early is also crucial for effectively managing a household. A late breakfast disrupts the entire day’s schedule and spills over into the next, which opens the door to confusion. Most of the recipes that follow have been written from memory, shaped by long-term practice. If they prove helpful to the inexperienced young housekeeper, it would bring immense satisfaction, especially considering the widespread distribution of this work.

M. RANDOLPH. Washington, January, 1831.

M. RANDOLPH. Washington, Jan, 1831.

INTRODUCTION.

Management is an art that may be acquired by every woman of good sense and tolerable memory. If, unfortunately, she has been bred in a family where domestic business is the work of chance, she will have many difficulties to encounter; but a determined resolution to obtain this valuable knowledge, will enable her to surmount all obstacles. She must begin the day with an early breakfast, requiring each person to be in readiness to take their seats when the muffins, buckwheat cakes, &c. are placed on the table. This looks social and comfortable. When the family breakfast by detachments, the table remains a tedious time; the servants are kept from their morning's meal, and a complete derangement takes place in the whole business of the day. No work can be done till breakfast is finished. The Virginia ladies, who are proverbially good managers, employ themselves, while their servants are eating, in washing the cups, glasses, &c.; arranging the cruets, the mustard, salt-sellers, pickle vases, and all the apparatus for the dinner table. This occupies but a short time, and the lady has the satisfaction of knowing that they are in much better order than they would be if left to the servants. It also relieves her from the trouble of seeing the dinner table prepared, which should be done every day with the same scrupulous regard to exact neatness and method, as if a grand company was expected. When the servant is required to do this daily, he soon gets into the habit of doing it well; and his mistress having made arrangements for him in the morning, there is no fear of bustle and confusion in running after things that may be called for during the hour of dinner. When the kitchen breakfast is over, and the cook has put all things in their proper places, the mistress should go in to give her orders. Let all the articles intended for the dinner, pass in review before her: have the butter, sugar, flour, meal, lard, given out in proper quantities; the catsup, spice, wine, whatever may be wanted for each dish, measured to the cook. The mistress must tax her own memory with all this: we have no right to expect slaves or hired servants to be more attentive to our interest than we ourselves are: they will never recollect these little articles until they are going to use them; the mistress must then be called out, and thus have the horrible drudgery of keeping house all day, when one hour devoted to it in the morning, would release her from trouble until the next day. There is economy as well as comfort in a regular mode of doing business. When the mistress gives out every thing, there is no waste; but if temptation be thrown in the way of subordinates, not many will have power to resist it; besides, it is an immoral act to place them in a situation which we pray to be exempt from ourselves.

Management is a skill that every sensible woman can learn, especially if she has a decent memory. If, unfortunately, she grew up in a household where managing daily tasks was left to chance, she will face many challenges; however, a strong determination to gain this important knowledge will help her overcome any hurdles. She should start the day with an early breakfast, ensuring that everyone is ready to sit down when the muffins, buckwheat cakes, etc., are served. This creates a social and comfortable atmosphere. When the family eats in shifts, the table feels empty for a long time; the staff misses their own breakfast, and the whole day’s schedule gets thrown off. Nothing can get done until breakfast is over. Virginia ladies, known for their excellent management skills, use the time while their staff eats to wash cups, glasses, etc., and set up the condiments and dinnerware. This doesn’t take long, and the lady feels satisfied knowing everything is in better order than if she left it to the staff. It also spares her the hassle of overseeing dinner preparations, which should be done daily with the same care for neatness and organization as if hosting a large gathering. When the staff is responsible for this every day, they quickly develop good habits. With the lady organizing things in the morning, there’s no worry about rushing around for forgotten items during dinner time. Once the kitchen breakfast is done and the cook has organized everything, the lady should enter to give her instructions. She should review all the items for dinner, ensuring the butter, sugar, flour, meal, and lard are prepared in the right amounts; the ketchup, spices, wine, and any other ingredients needed for each dish should be measured for the cook. The lady needs to keep track of all this herself; we can’t expect slaves or hired help to care more about our needs than we do. They won't remember these small items until they’re ready to use them, which means calling the lady back and making her do the tedious work of running the household all day when one hour in the morning would free her from worry until the next day. A consistent approach to managing tasks brings both savings and comfort. When the lady dispenses everything, there’s no waste; but if subordinates are tempted, few can resist. Additionally, it’s wrong to put them in a position we ourselves wish to avoid.

The prosperity and happiness of a family depend greatly on the order and regularity established in it. The husband, who can ask a friend to partake of his dinner in full confidence of finding his wife unruffled by the petty vexations attendant on the neglect of household duties--who can usher his guest into the dining-room assured of seeing that methodical nicety which is the essence of true elegance,--will feel pride and exultation in the possession of a companion, who gives to his home charms that gratify every wish of his soul, and render the haunts of dissipation hateful to him. The sons bred in such a family will be moral men, of steady habits; and the daughters, if the mother shall have performed the duties of a parent in the superintendence of their education, as faithfully as she has done those of a wife, will each be a treasure to her husband; and being formed on the model of an exemplary mother, will use the same means for securing the happiness of her own family, which she has seen successfully practised under the paternal roof.

The success and happiness of a family depend a lot on the structure and routine in place. The husband, who can invite a friend over for dinner knowing his wife will be calm and not stressed by the usual chores—who can bring his guest into the dining room, certain to see the organized cleanliness that is the heart of true elegance—will feel pride and joy in having a partner who brings charms to their home that fulfill every desire and make the allure of nightlife unappealing. The sons raised in such a family will grow up to be morally sound and dependable; and the daughters, if the mother has taken her parenting duties just as seriously as her role as a wife, will each be a gem to her husband; and shaped by the example of an exceptional mother, will use the same ways to ensure the happiness of her own family that she has witnessed thriving under her parents' care.

CONTENTS.

To roast the fore-quarter, &c.
Baked lamb
Fried lamb
To dress lamb's head and feet

To roast a goose
To make sauce for a goose
To boil ducks with onion sauce
To make onion sauce
To roast ducks
To boil a turkey with oyster sauce
To make sauce for a turkey
To roast a turkey
To make sauce for a turkey
To boil fowls
To make white sauce for fowls
Fricassee of small chickens
To roast large fowls
To make egg sauce
To boil young chickens
To roast young chickens
Fried chickens
To roast woodcocks or snipes
To roast wild ducks or teal
To boil pigeons
To roast pigeons
To roast partridges or any small birds
To broil rabbits
To roast rabbits
To stew wild ducks
To dress ducks with juice of oranges
To dress ducks with onions
To roast a calf's head
To make a dish of curry after the East Indian manner
Dish of rice to be served up with the curry, in a dish by itself
Ochra and tomatos
Gumbo--a West India dish
Pepper pot
Spanish method of dressing giblets
Paste for meat dumplins
To make an ollo--a Spanish dish
Ropa veija--Spanish
Chicken pudding, a favourite Virginia dish
To make polenta
Macaroni
Mock macaroni
To make croquets
To make vermicelli
Common patties
Eggs in croquets
Omelette souffle
Fondus
A nice twelve o'clock luncheon
Eggs a-la-creme
Sauce a-la-creme for the eggs
Cabbage a-la-creme
To make an omelette
Omelette--another way
Gaspacho--Spanish
Eggs and tomatos
To fricassee eggs

SAUCES.

VEGETABLES.

PUDDINGS, &c.

Observations on puddings and cakes
Rice milk for a dessert
To make puff paste
To make mince-meat for pies
To make jelly from feet
A sweet-meat pudding
To make an orange pudding
An apple custard
Boiled loaf
Transparent pudding
Flummery
Burnt custard
An English plum pudding
Marrow pudding
Sippet pudding
Sweet potato pudding
An arrow root pudding
Sago pudding
Puff pudding
Rice pudding
Plum pudding
Almond pudding
Quire of paper pancakes
A curd pudding
Lemon pudding
Bread pudding
The Henrietta pudding
Tansey pudding
Cherry pudding
Apple pie
Baked apple pudding
A nice boiled pudding
An excellent and cheap dessert dish
Sliced apple pudding
Baked Indian meal pudding
Boiled Indian meal pudding
Pumpkin pudding
Fayette pudding
Maccaroni pudding
Potato paste
Compote of apples
Charlotte
Apple fritters
Bell fritters
Bread fritters
Spanish fritters
To make mush

CAKES.

Observations on ice creams

SOUPS

ASPARAGUS SOUP.

Take four large bunches of asparagus, scrape it nicely, cut off one inch of the tops, and lay them in water, chop the stalks and put them on the fire with a piece of bacon, a large onion cut up, and pepper and salt; add two quarts of water, boil them till the stalks are quite soft, then pulp them through a sieve, and strain the water to it, which must be put back in the pot; put into it a chicken cut up, with the tops of asparagus which had been laid by, boil it until these last articles are sufficiently done, thicken with flour, butter and milk, and serve it up.

Take four large bunches of asparagus, clean it well, cut off one inch from the tops, and soak them in water. Chop the stalks and put them in a pot with a piece of bacon, a large chopped onion, and some salt and pepper; add two quarts of water and boil until the stalks are soft. Then, strain them through a sieve and return the liquid to the pot. Add in a cut-up chicken and the reserved asparagus tops, boiling everything until they are cooked through. Thicken the mixture with flour, butter, and milk, and serve it up.

BEEF SOUP.

Take the hind shin of beef, cut off all the flesh off the leg-bone, which must be taken away entirely, or the soup will be greasy. Wash the meat clean and lay it in a pot, sprinkle over it one small table-spoonful of pounded black pepper, and two of salt; three onions the size of a hen's egg, cut small, six small carrots scraped and cut up, two small turnips pared and cut into dice; pour on three quarts of water, cover the pot close, and keep it gently and steadily boiling five hours, which will leave about three pints of clear soup; do not let the pot boil over, but take off the scum carefully, as it rises. When it has boiled four hours, put in a small bundle of thyme and parsley, and a pint of celery cut small, or a tea-spoonful of celery seed pounded. These latter ingredients would lose their delicate flavour if boiled too much. Just before you take it up, brown it in the following manner: put a small table-spoonful of nice brown sugar into an iron skillet, set it on the fire and stir it till it melts and looks very dark, pour into it a ladle full of the soup, a little at a time; stirring it all the while. Strain this browning and mix it well with the soup; take out the bundle of thyme and parsley, put the nicest pieces of meat in your tureen, and pour on the soup and vegetables; put in some toasted bread cut in dice, and serve it up.

Take the hind shin of beef and remove all the meat from the leg bone, which needs to be completely taken out or the soup will be greasy. Clean the meat well and place it in a pot, then sprinkle over one tablespoon of ground black pepper and two tablespoons of salt. Add three onions the size of a hen's egg, chopped small, six small carrots peeled and chopped, and two small turnips peeled and diced. Pour in three quarts of water, cover the pot tightly, and let it gently simmer for five hours, which will leave you with about three pints of clear soup. Make sure the pot doesn’t boil over, and carefully remove any scum as it rises. After it has simmered for four hours, add a small bundle of thyme and parsley, and a pint of celery chopped small, or a teaspoon of ground celery seed. These last ingredients would lose their delicate flavor if cooked too long. Just before serving, brown it as follows: place a tablespoon of brown sugar into an iron skillet, heat it until melted and very dark, then gradually pour in a ladle of the soup while stirring continuously. Strain this browning and mix it well into the soup; remove the bundle of thyme and parsley, place the nicest pieces of meat in your tureen, and pour the soup and vegetables over them. Add some toasted bread cut into small cubes and serve.

GRAVY SOUP.

Get eight pounds of coarse lean beef--wash it clean and lay it in your pot, put in the same ingredients as for the shin soup, with the same quantity of water, and follow the process directed for that. Strain the soup through a sieve, and serve it up clear, with nothing more than toasted bread in it; two table-spoonsful of mushroom catsup will add a fine flavour to the soup.

Get eight pounds of coarse lean beef—wash it thoroughly and place it in your pot, adding the same ingredients as for the shin soup, with the same amount of water, and follow the same process. Strain the soup through a sieve and serve it clear, with nothing but toasted bread in it; two tablespoons of mushroom ketchup will give the soup a nice flavor.

SOUP WITH BOUILLI.

Take the nicest part of the thick brisket of beef, about eight pounds, put it into a pot with every thing directed for the other soup; make it exactly in the same way, only put it on an hour sooner, that you may have time to prepare the bouilli; after it has boiled five hours, take out the beef, cover up the soup and set it near the fire that it may keep hot. Take the skin off the beef, have the yelk of an egg well beaten, dip a feather in it and wash the top of your beef, sprinkle over it the crumb of stale bread finely grated, put it in a Dutch oven previously heated, put the top on with coals enough to brown, but not burn the beef; let it stand nearly an hour, and prepare your gravy thus:--Take a sufficient quantity of soup and the vegetables boiled in it; add to it a table-spoonful of red wine, and two of mushroom catsup, thicken with a little bit of butter and a little brown flour; make it very hot, pour it in your dish, and put the beef on it. Garnish it with green pickle, cut in thin slices, serve up the soup in a tureen with bits of toasted bread.

Take the best part of a thick brisket of beef, about eight pounds, and put it in a pot with everything needed for the other soup. Make it exactly the same way, but start cooking it an hour earlier so you have time to prepare the stew. After it has boiled for five hours, remove the beef, cover the soup, and set it near the fire to keep warm. Remove the skin from the beef, beat the yolk of an egg well, dip a brush into it, and wash the top of the beef. Sprinkle finely grated stale bread crumbs over it, place it in a preheated Dutch oven, put the lid on with enough coals to brown it without burning. Let it cook for about an hour, and prepare your gravy like this: Take enough soup and the vegetables that were boiled in it; add a tablespoon of red wine and two tablespoons of mushroom ketchup, then thicken it with a bit of butter and a little brown flour. Heat it until it’s very hot, pour it onto your serving dish, and place the beef on top. Garnish it with thin slices of green pickle, and serve the soup in a tureen with pieces of toasted bread.

VEAL SOUP.

Put into a pot three quarts of water, three onions cut small, one spoonful of black pepper pounded, and two of salt, with two or three slices of lean ham; let it boil steadily two hours; skim it occasionally, then put into it a shin of veal, let it boil two hours longer; take out the slices of ham, and skim off the grease if any should rise, take a gill of good cream, mix with it two table-spoonsful of flour very nicely, and the yelks of two eggs beaten well, strain this mixture, and add some chopped parsley; pour some soup on by degrees, stir it well, and pour it into the pot, continuing to stir until it has boiled two or three minutes to take off the raw taste of the eggs. If the cream be not perfectly sweet, and the eggs quite new, the thickening will curdle in the soup. For a change you may put a dozen ripe tomatos in, first taking off their skins, by letting them stand a few minutes in hot water, when they may be easily peeled. When made in this way you must thicken it with the flour only. Any part of the veal may be used, but the shin or knuckle is the nicest.

Put three quarts of water into a pot, along with three chopped onions, a spoonful of crushed black pepper, and two spoonfuls of salt, plus two or three slices of lean ham. Let it boil steadily for two hours, skimming occasionally. Then add a shin of veal and boil for another two hours. Remove the slices of ham and skim off any grease that rises. Take a gill of good cream and mix it with two tablespoons of flour until smooth, and whisk in the yolks of two well-beaten eggs. Strain this mixture and add some chopped parsley. Gradually pour in some soup, stirring well, then add it to the pot, continuing to stir until it boils for two or three minutes to remove the raw egg taste. If the cream isn’t perfectly fresh and the eggs aren’t very new, the thickening will curdle in the soup. For a variation, you can add a dozen ripe tomatoes after removing their skins by soaking them in hot water for a few minutes until they peel easily. When you make it this way, thicken it with flour only. Any part of the veal can be used, but the shin or knuckle is the best.

OYSTER SOUP.

Wash and drain two quarts of oysters, put them on with three quarts of water, three onions chopped up, two or three slices of lean ham, pepper and salt; boil it till reduced one-half, strain it through a sieve, return the liquid into the pot, put in one quart of fresh oysters, boil it till they are sufficiently done, and thicken the soup with four spoonsful of flour, two gills of rich cream, and the yelks of six new laid eggs beaten well; boil it a few minutes after the thickening is put in. Take care that it does not curdle, and that the flour is not in lumps; serve it up with the last oysters that were put in. If the flavour of thyme be agreeable, you may put in a little, but take care that it does not boil in it long enough to discolour the soup.

Wash and drain two quarts of oysters, then add them to three quarts of water along with three chopped onions, two or three slices of lean ham, pepper, and salt. Boil until the mixture is reduced by half, then strain it through a sieve. Return the liquid to the pot and add one quart of fresh oysters. Boil until they are cooked through, and thicken the soup with four tablespoons of flour, two cups of rich cream, and the yolks of six freshly laid eggs, beaten well. Boil for a few minutes after adding the thickening. Make sure it doesn't curdle and that the flour doesn't form lumps. Serve it with the last oysters added. If you like the flavor of thyme, you can add a little, but be careful not to boil it long enough to discolor the soup.

BARLEY SOUP.

Put on three gills of barley, three quarts of water, few onions cut up, six carrots scraped and cut into dice, an equal quantity of turnips cut small; boil it gently two hours, then put in four or five pounds of the rack or neck of mutton, a few slices of lean ham, with pepper and salt; boil it slowly two hours longer and serve it up. Tomatos are an excellent addition to this soup.

Put in three gills of barley, three quarts of water, a few chopped onions, six diced carrots, and the same amount of diced turnips; simmer it gently for two hours. Then add four or five pounds of mutton neck or rack, a few slices of lean ham, along with pepper and salt; cook it slowly for another two hours and serve it up. Tomatoes are a great addition to this soup.

DRIED PEA SOUP.

Take one quart of split peas, or Lima beans, which are better; put them in three quarts of very soft water with three onions chopped up, pepper and salt; boil them two hours; mash them well and pass them through a sieve; return the liquid into the pot, thicken it with a large piece of butter and flour, put in some slices of nice salt pork, and a large tea-spoonful of celery seed pounded; boil it till the pork is done, and serve it up; have some toasted bread cut into dice and fried in butter, which must be put in the tureen before you pour in the soup.

Take one quart of split peas or Lima beans, which are better; place them in three quarts of very soft water along with three chopped onions, pepper, and salt. Boil them for two hours; mash them well and strain through a sieve. Return the liquid to the pot, thicken it with a large piece of butter and flour, add some slices of nice salt pork, and a large teaspoon of crushed celery seed; boil until the pork is cooked, then serve. Prepare some toasted bread cut into cubes and fried in butter, and add it to the tureen before pouring in the soup.

GREEN PEA SOUP.

Make it exactly as you do the dried pea soup, only in place of the celery seed, put a handful of mint chopped small, and a pint of young peas, which must be boiled in the soup till tender; thicken it with a quarter of a pound of butter, and two spoonsful of flour.

Make it just like you make dried pea soup, but instead of celery seed, add a handful of finely chopped mint and a pint of young peas, which should be boiled in the soup until tender; thicken it with a quarter pound of butter and two tablespoons of flour.

OCHRA SOUP.

Get two double handsful of young ochra, wash and slice it thin, add two onions chopped fine, put it into a gallon of water at a very early hour in an earthen pipkin, or very nice iron pot; it must be kept steadily simmering, but not boiling: put in pepper and salt. At 12 o'clock, put in a handful of Lima beans; at half-past one o'clock, add three young cimlins cleaned and cut in small pieces, a fowl, or knuckle of veal, a bit of bacon or pork that has been boiled, and six tomatos, with the skin taken off; when nearly done, thicken with a spoonful of butter, mixed with one of flour. Have rice boiled to eat with it.

Get two handfuls of young okra, wash and slice it thin, then add two finely chopped onions. Put it all in a gallon of water early in the morning in a clay pot or a nice iron pot; keep it simmering steadily, but don't let it boil. Add some pepper and salt. At noon, toss in a handful of Lima beans; at 1:30 PM, add three young squash, cleaned and cut into small pieces, a chicken or a knuckle of veal, a piece of boiled bacon or pork, and six tomatoes, peeled. When it's almost done, thicken it with a spoonful of butter mixed with a spoonful of flour. Cook some rice to go with it.

HARE OR RABBIT SOUP.

Cut up two hares, put them into a pot with a piece of bacon, two onions chopped, a bundle of thyme and parsley, which must be taken out before the soup is thickened, add pepper, salt, pounded cloves, and mace, put in a sufficient quantity of water, stew it gently three hours, thicken with a large spoonful of butter, and one of brown flour, with a glass of red wine; boil it a few minutes longer, and serve it up with the nicest parts of the hares. Squirrels make soup equally good, done the same way.

Cut up two hares and put them in a pot with a piece of bacon, two chopped onions, and a bunch of thyme and parsley (which should be removed before the soup thickens). Add pepper, salt, ground cloves, and mace. Pour in enough water and simmer gently for three hours. Thicken with a large spoonful of butter and one of brown flour, along with a glass of red wine. Boil for a few more minutes and serve with the best parts of the hares. Squirrels make just as good a soup if prepared the same way.

SOUP OF ANY KIND OF OLD FOWL.

The, only way in which they are eatable. Put the fowls in a coop and feed them moderately for a fortnight; kill one and cleanse it, cut off the legs and wings, and separate the breast from the ribs, which, together with the whole back, must be thrown away, being too gross and strong for use. Take the skin and fat from the parts cut off which are also gross. Wash the pieces nicely, and put them on the fire with abort a pound of bacon, a large onion chopped small, some pepper and salt, a few blades of mace, a handful of parsley, cut up very fine, and two quarts of water, if it be a common fowl or duck--a turkey will require more water. Boil it gently for three hours, tie up a small bunch of thyme, and let it boil in it half an hour, then take it out. Thicken your soup with a large spoonful of butter rubbed into two of flour, the yelks of two eggs, and half a pint of milk. Be careful not to let it curdle in the soup.

The only way they are edible. Put the chickens in a coop and feed them moderately for two weeks; then, kill one, clean it, remove the legs and wings, and separate the breast from the ribs, as well as the entire back, which should be discarded because it's too tough and strong for use. Take the skin and fat off the removed parts, which are also unsuitable. Rinse the pieces well, and put them in a pot with about a pound of bacon, a finely chopped large onion, some pepper and salt, a few blades of mace, a handful of finely chopped parsley, and two quarts of water if it's a common chicken or duck—a turkey will need more water. Simmer gently for three hours, tie up a small bunch of thyme, and let it simmer in the pot for half an hour, then take it out. Thicken your soup with a large spoonful of butter mixed with two tablespoons of flour, the yolks of two eggs, and half a pint of milk. Be careful not to let it curdle in the soup.

CATFISH SOUP.

An excellent dish for those who have not imbibed a needless prejudice against those delicious fish.

A great dish for anyone who hasn't developed an unnecessary bias against those tasty fish.

Take two large or four small white catfish that have been caught in deep water, cut off the heads, and skin and clean the bodies; cut each in three parts, put them in a pot, with a pound of lean bacon, a large onion cut up, a handful of parsley chopped small, some pepper and salt, pour in a sufficient quantity of water, and stew them till the fish are quite tender but not broken; beat the yelks of four fresh eggs, add to them a large spoonful of butter, two of flour, and half a pint of rich milk; make all these warm and thicken the soup, take out the bacon, and put some of the fish in your tureen, pour in the soup, and serve it up.

Take two large or four small white catfish caught in deep water, cut off their heads, and skin and clean the bodies. Cut each fish into three pieces, place them in a pot with a pound of lean bacon, a large chopped onion, a handful of finely chopped parsley, some pepper, and salt. Add enough water to cover everything and simmer until the fish is tender but not mushy. Whisk the yolks of four fresh eggs, then mix in a large spoonful of butter, two spoonfuls of flour, and half a pint of rich milk. Heat this mixture to thicken the soup. Remove the bacon, place some of the fish in your serving dish, pour in the soup, and serve.

ONION SOUP.

Chop up twelve large onions, boil them in three quarts of milk and water equally mixed, put in a bit of veal or fowl, and a piece of bacon with pepper and salt. When the onions are boiled to pulp, thicken it with a large spoonful of butter mixed with one of flour. Take out the meat, and serve it up with toasted bread cut in small pieces in the soup.

Chop up twelve large onions, boil them in three quarts of milk and water mixed equally, add a bit of veal or chicken, and a piece of bacon with pepper and salt. When the onions are boiled down to a pulp, thicken it with a large spoonful of butter mixed with one of flour. Remove the meat, and serve it with toasted bread cut into small pieces in the soup.

TO DRESS TURTLE.

Kill it at night in winter, and in the morning in summer. Hang it up by the hind fins, cut off the head and let it bleed well. Separate the bottom shell from the top, with great care, lest the gall bladder be broken, which must be cautiously taken out and thrown away. Put the liver in a bowl of water. Empty the guts and lay them in water; if there be eggs, put them also in water. It is proper to have a separate bowl of water for each article. Cut all the flesh from the bottom shell, and lay it in water; then break the shell in two, put it in a pot after having washed it clean; pour on as much water as will cover it entirely, add one pound of middling, or flitch of bacon, with four onions chopped, and set it on the fire to boil. Open the guts, cleanse them perfectly; take off the inside skin, and put them in the pot with the shell; let them boil steadily for three hours, and if the water boils away too much, add more. Wash the top shell nicely after taking out the flesh, cover it, and set it by. Parboil the fins, clean them nicely--taking off all the black skin, and put them in water; cut the flesh taken from the bottom and top shell, in small pieces; cut the fins in two, lay them with the flesh in a dish; sprinkle some salt over, and cover them up. When the shell, &c. is done, take out the bacon, scrape the shell clean, and strain the liquor; about one quart of which must be put back in the pot; reserve the rest for soup; pick out the guts, and cut them in small pieces; take all the nice bits that were strained out, put them with the guts into the gravy; lay in the fins cut in pieces with them, and as much of the flesh as will be sufficient to fill the upper shell; add to it, (if a large turtle,) one bottle of white wine; cayenne pepper, and salt, to your taste, one gill of mushroom catsup, one gill of lemon pickle, mace, nutmegs and cloves, pounded, to season it high. Mix two large spoonsful of flour in one pound and a quarter of butter; put it in with thyme, parsley, marjoram and savory, tied in bunches; stew all these together, till the flesh and fins are tender; wash out the top shell, put a puff paste around the brim; sprinkle over the shell pepper and salt, then take the herbs out of the stew; if the gravy is not thick enough, add a little more flour, and fill the shell; should there be no eggs in the turtle, boil six new laid ones for ten minutes, put them in cold water a short time, peel them, cut them in two, and place them on the turtle; make a rich forcemeat, (see receipt for forcemeat,) fry the balls nicely, and put them also in the shell; set it in a dripping pan, with something under the sides to keep it steady; have the oven heated as for bread, and let it remain in it till nicely browned. Fry the liver and send it in hot.

Kill it at night in winter, and in the morning in summer. Hang it by the hind fins, cut off the head, and let it bleed out properly. Carefully separate the bottom shell from the top, making sure not to break the gall bladder, which needs to be carefully removed and discarded. Put the liver in a bowl of water. Empty the guts and soak them in water; if there are eggs, put those in water too. It’s best to have a separate bowl of water for each item. Cut all the flesh from the bottom shell and soak it in water; then break the shell in half, wash it clean, and place it in a pot. Cover it with enough water, add one pound of medium or bacon, along with four chopped onions, and set it on the stove to boil. Open the guts, clean them well; remove the inner skin and add them to the pot with the shell. Let it all boil steadily for three hours, and if the water evaporates too much, add more. After taking out the flesh, wash the top shell and set it aside. Parboil the fins, clean them thoroughly—removing all the black skin—and soak them in water; cut the flesh from the bottom and top shells into small pieces; cut the fins in half and add them to the dish with the flesh; sprinkle some salt over everything and cover it. Once the shell mixture is done, remove the bacon, scrape the shell clean, and strain the broth—return about a quart of it to the pot, and set the rest aside for soup. Pick out the guts and chop them into small pieces; add all the nice bits that were strained out to the guts for the gravy; also include the fins cut into pieces and enough flesh to fill the upper shell. If it's a large turtle, add a bottle of white wine; season with cayenne pepper and salt to taste, plus a gill of mushroom ketchup, a gill of lemon pickle, and pounded mace, nutmeg, and cloves for flavor. Mix two large spoonfuls of flour with one and a quarter pounds of butter; add this along with thyme, parsley, marjoram, and savory tied in bunches; stew everything together until the flesh and fins are tender. Clean out the top shell, wrap puff pastry around the rim, and sprinkle pepper and salt over it. Remove the herbs from the stew; if the gravy isn’t thick enough, add a little more flour and fill the shell. If there are no eggs in the turtle, boil six fresh eggs for ten minutes, cool them in cold water, peel, cut them in half, and place them on the turtle. Make a rich forcemeat (see the forcemeat recipe), fry the balls nicely, and put them in the shell as well. Set the shell in a roasting pan, with something to support the sides; preheat the oven like you would for baking bread, and let it cook until it’s nicely browned. Fry the liver and serve it hot.

FOR THE SOUP.

At an early hour in the morning, put on eight pounds of coarse beef, some bacon, onions, sweet herbs, pepper and salt. Make a rich soup, strain it and thicken with a bit of butter, and brown flour; add to it the water left from boiling the bottom shell; season it very high with wine, catsup, spice and cayenne; put in the flesh you reserved, and if that is not enough, add the nicest parts of a well boiled calf's head; but do not use the eyes or tongue; let it boil till tender, and serve it up with fried forcemeat balls in it.

At an early morning hour, start by cooking eight pounds of coarse beef, along with some bacon, onions, sweet herbs, pepper, and salt. Make a rich soup, strain it, and thicken it with a bit of butter and brown flour. Add the water left from boiling the bottom shell and season it generously with wine, ketchup, spices, and cayenne. Include the reserved meat, and if that’s not enough, add the best parts of a well-boiled calf's head, but skip the eyes and tongue. Let it boil until tender, and serve it with fried meatballs.

If you have curry powder, (see receipt for it,) it will give a higher flavour to both soup and turtle, than spice. Should you not want soup, the remaining flesh may be fried, and served with a rich gravy.

If you have curry powder (see recipe for it), it will add more flavor to both the soup and turtle than spice. If you don't want soup, the leftover meat can be fried and served with a rich gravy.

MOCK TURTLE SOUP OF CALF'S HEAD.

Have a large head cleaned nicely without taking off the skin, divide the chop from the front of the head, take out the tongue, (which is best when salted,) put on the head with a gallon of water, the hock of a ham or a piece of nice pork, four or five onions, thyme, parsley, cloves and nutmeg, pepper and salt, boil all these together until the flesh on the head is quite tender, then take it up, cut all into small pieces, take the eyes out carefully, strain the water in which it was boiled, add half a pint of wine and a gill of mushroom catsup, let it boil slowly till reduced to two quarts, thicken it with two spoonsful of browned flour rubbed into four ounces of butter, put the meat in, and after stewing it a short time, serve it up. The eyes are a great delicacy.

Have a large head cleaned thoroughly without removing the skin, separate the chop from the front of the head, remove the tongue (which is best when salted), and place it on the head with a gallon of water, a ham hock or a nice piece of pork, four or five onions, thyme, parsley, cloves, nutmeg, pepper, and salt. Boil everything together until the flesh on the head is tender. Then remove it, cut everything into small pieces, and carefully take out the eyes. Strain the water in which it was boiled, add half a pint of wine and a gill of mushroom ketchup, and let it boil slowly until it reduces to two quarts. Thicken it with two tablespoons of browned flour mixed with four ounces of butter, add the meat, and after stewing it for a short time, serve it. The eyes are a great delicacy.

BEEF.

DIRECTIONS FOR CURING BEEF.

Prepare your brine in the middle of October, after the following manner: get a thirty gallon cask, take out one head, drive in the bung, and put some pitch on it, to prevent leaking. See that the cask is quite tight and clean. Put into it one pound of saltpetre powdered, fifteen quarts of salt, and fifteen gallons of cold water; stir it frequently, until dissolved, throw over the cask a thick cloth, to keep out the dust; look at it often and take off the scum. These proportions have been accurately ascertained--fifteen gallons of cold water will exactly hold, in solution, fifteen quarts of good clean Liverpool salt, and one pound of saltpetre: this brine will be strong enough to bear up an egg: if more salt be added, it will fall to the bottom without strengthening the brine, the water being already saturated. This brine will cure all the beef which a private family can use in the course of the winter, and requires nothing more to be done to it except occasionally skimming the dross that rises. It must be kept in a cool, dry place. For salting your beef, get a molasses hogshead and saw it in two, that the beef may have space to lie on; bore some holes in the bottom of these tubs, and raise them on one side about an inch, that the bloody brine may run off.

Prepare your brine in the middle of October like this: get a thirty-gallon barrel, remove one end, drive in the stopper, and seal it with some pitch to prevent leaks. Make sure the barrel is completely tight and clean. Add one pound of powdered saltpeter, fifteen quarts of salt, and fifteen gallons of cold water to it; stir frequently until everything is dissolved. Cover the barrel with a thick cloth to keep out dust, check it often, and skim off any scum that forms. These amounts are precise—fifteen gallons of cold water can hold fifteen quarts of good clean Liverpool salt and one pound of saltpeter in solution. This brine will be strong enough to float an egg; if you add more salt, it will just sink to the bottom without making the brine stronger, as the water is already saturated. This brine will cure all the beef that a typical family can use over the winter and just needs the occasional skimming of any debris that rises. It should be kept in a cool, dry place. To salt your beef, get a molasses hogshead and cut it in half so the beef has space to lie down. Drill some holes in the bottom of these tubs and elevate one side by about an inch so the bloody brine can drain out.

Be sure that your beef is newly killed--rub each piece very well with good Liverpool salt--a vast deal depends upon rubbing the salt into every part--it is unnecessary to put saltpetre on it; sprinkle a good deal of salt on the bottom of the tub. When the beef is well salted, lay it in the tub, and be sure you put the fleshy side downward. Put a great deal of salt on your beef after it is packed in the tub; this protects it from animals who might eat, if they could smell it, and does not waste the salt, for the beef can only dissolve a certain portion. You must let the beef lie in salt ten days, then take it out, brush off the salt, and wipe it with a damp cloth; put it in the brine with a bit of board and weight to keep it under. In about ten days it will look red and be fit for the table, but it will be red much sooner when the brine becomes older. The best time to begin to salt beef is the latter end of October, if the weather be cool, and from that time have it in succession. When your beef is taken out of the tub, stir the salt about to dry, that it may be ready for the next pieces. Tongues are cured in the same manner.

Make sure your beef is freshly slaughtered—thoroughly rub each piece with good Liverpool salt—it’s crucial to rub the salt into every part. There's no need to use saltpetre; just sprinkle a lot of salt at the bottom of the tub. Once the beef is well salted, place it in the tub with the fleshy side facing down. Add plenty of salt on top of the beef after it’s packed in the tub; this keeps it safe from animals that might try to eat it if they smell it, and it doesn’t waste the salt since the beef can only absorb a certain amount. Let the beef sit in the salt for ten days, then take it out, brush off the salt, and wipe it with a damp cloth; place it in the brine with a board and weight to keep it submerged. In about ten days, it will turn red and be ready to serve, though it will turn red even sooner as the brine ages. The best time to start salting beef is at the end of October, if the weather is cool, and continue from there. When you take the beef out of the tub, stir the salt around to dry it out, so it’s ready for the next pieces. Tongues are cured in the same way.

TO DRY BEEF FOR SUMMER USE.

The best pieces for this purpose are the thin briskets, or that part of the plate which is farthest from the shoulder of the animal, the round and rib pieces which are commonly used for roasting. These should not be cut with long ribs and the back-bones must be sawed off as close as possible, that the piece may lay flat in the dish. About the middle of February, select your beef from an animal well fatted with corn, and which, when killed, will weigh one hundred and fifty per quarter--larger oxen are always coarse. Salt the pieces as directed, let them lie one fortnight, then put them in brine, where they must remain three weeks: take them out at the end of the time, wipe them quite dry, rub them over with bran, and hang them in a cool, dry, and, if possible, dark place, that the flies may not get to them: they must be suspended, and not allowed to touch any thing. It will be necessary, in the course of the summer, to look them over occasionally, and after a long wet season, to lay them in the sun a few hours. Your tongues may be dried in the same manner: make a little hole in the root, run a twine through it, and suspend it. These dried meats must be put in a good quantity of water, to soak, the night before they are to be used. In boiling it is absolutely necessary to have a large quantity of water to put the beef in while the water is cold, to boil steadily, skimming the pot, until the bones are ready to fall out; and, if a tongue, till the skin peels off with perfect ease: the skin must also be taken from the beef. The housekeeper who will buy good ox beef, and follow these directions exactly, may be assured of always having delicious beef on her table. Ancient prejudice has established a notion, that meat killed in the decrease of the moon, will draw up when cooked. The true cause of this shrinking, may be found in the old age of the animal, or in its diseased state, at the time of killing. The best age is from three to five years.

The best cuts for this purpose are the thin briskets, or the part of the plate that's farthest from the shoulder of the animal, along with the round and rib sections that are usually used for roasting. These should be cut without long ribs, and the bones must be sawed off as close as possible so the piece can lie flat on the dish. Around mid-February, choose your beef from an animal well-fed with corn, which will weigh about one hundred and fifty pounds per quarter when killed—bigger oxen tend to be tough. Salt the pieces as instructed, let them sit for two weeks, then put them in brine for three weeks. After this time, take them out, wipe them completely dry, rub them with bran, and hang them in a cool, dry, and ideally dark place to keep flies away; they should be suspended and not touching anything. Throughout the summer, check on them occasionally, and after a long rainy period, lay them in the sun for a few hours. You can dry tongues the same way: make a small hole in the root, run a string through it, and hang it up. These dried meats need to soak in a good amount of water the night before you use them. When boiling, it's essential to start with a large amount of cold water for the beef, letting it boil steadily while skimming the surface until the bones are ready to fall out; if it's a tongue, boil until the skin comes off easily. The skin should also be removed from the beef. A housekeeper who buys good ox beef and follows these directions closely can be confident of always having delicious beef on her table. There's an old belief that meat killed during the waning moon will shrink when cooked. The real cause of this shrinking lies in the age of the animal or its health at the time of slaughter. The best age for the animal is between three and five years.

Few persons are aware of the injury they sustain, by eating the flesh of diseased animals. None but the Jewish butchers, who are paid exclusively for it, attend to this important circumstance. The best rule for judging that I have been able to discover, is the colour of the fat. When the fat of beef is a high shade of yellow, I reject it. If the fat of veal, mutton, lamb or pork, have the slightest tinge of yellow, I avoid it as diseased. The same rule holds good when applied to poultry.

Few people realize the harm they cause to themselves by eating meat from sick animals. Only the Jewish butchers, who get paid specifically for it, pay attention to this important issue. The best guideline I've found for judging this is the color of the fat. If the fat of beef is a deep shade of yellow, I won't eat it. If the fat of veal, mutton, lamb, or pork has even a hint of yellow, I steer clear of it as unhealthy. The same guideline applies to poultry.

TO CORN BEEF IN HOT WEATHER.

Take a piece of thin brisket or plate, cut out the ribs nicely, rub it on both sides well with two large spoonsful of pounded saltpetre; pour on it a gill of molasses and a quart of salt; rub them both in; put it in a vessel just large enough to hold it, but not tight, for the bloody brine must run off as it makes, or the meat will spoil. Let it be well covered, top, bottom and sides, with the molasses and salt. In four days you may boil it, tied up in a cloth with the salt, &c. about it: when done, take the skin off nicely, and serve it up. If you have an ice-house or refrigerator, it will be best to keep it there. A fillet or breast of veal, and a leg or rack of mutton, are excellent done in the same way.

Take a piece of thin brisket or plate, cut out the ribs neatly, and rub it on both sides with two large tablespoons of pounded saltpetre. Pour on a gill of molasses and a quart of salt; rub both in well. Place it in a container that is just large enough to hold it, but not too tight, so the bloody brine can drain off as it forms, or else the meat will spoil. Make sure it's well covered with the molasses and salt on the top, bottom, and sides. After four days, you can boil it, wrapped in a cloth with the salt, etc., around it. Once it's done, carefully remove the skin and serve it. If you have an ice-house or refrigerator, it's best to keep it stored there. A fillet or breast of veal, and a leg or rack of mutton, taste great prepared in the same way.

IMPORTANT OBSERVATIONS ON ROASTING, BOILING, FRYING, &c.

In roasting butchers' meat, be careful not to run the spit through the nice parts: let the piece lie in water one hour, then wash it out, wipe it perfectly dry, and put it on the spit. Set it before a clear, steady fire: sprinkle some salt on it, and when it becomes hot, baste it for a time with salt and water: then put a good spoonful of nice lard into the dripping-pan, and when melted, continue to baste with it. When your meat, of whatever kind, has been down some time, but before it begins to look brown, cover it with paper and baste on it; when it is nearly done, take off the paper, dredge it with flour, turn the spit for some minutes very quick, and baste all the time to raise a froth--after which, serve it up. When mutton is roasted, after you take off the paper, loosen the skin and peel it off carefully, then dredge and froth it up. Beef and mutton must not be roasted as much as veal, lamb, or pork; the two last must be skinned in the manner directed for mutton. You may pour a little melted butter in the dish with veal, but all the others must be served without sauce, and garnished with horse-radish, nicely scraped. Be careful not to let a particle of dry flour be seen on the meat--it has a very ill appearance. Beef may look brown, but the whiter the other meats are, the more genteel are they, and if properly roasted, they may be perfectly done, and quite white. A loin of veal, and hind quarter of lamb, should be dished with the kidneys uppermost; and be sure to joint every thing that is to be separated at table, or it will be impossible to carve neatly. For those who must have gravy with these meats, let it be made in any way they like, and served in a boat. No meat can be well roasted except on a spit turned by a jack, and before a steady clear fire--other methods are no better than baking. Many cooks are in the habit of half boiling the meats to plump them as they term it, before they are spitted, but it destroys their fine flavour. Whatever is to be boiled, must be put into cold water with a little salt, which will cook them regularly. When they are put in boiling water, the outer side is done too much, before the inside gets heated. Nice lard is much better than butter for basting roasted meats, or for frying. To choose butchers' meat, you must see that the fat is not yellow, and that the lean parts are of a fine close grain, a lively colour, and will feel tender when pinched. Poultry should be well covered with white fat; if the bottom of the breast bone be gristly, it is young, but if it be a hard bone, it is an old one. Fish are judged by the liveliness of their eyes, and bright red of their gills. Dredge every thing with flour before it is put on to boil, and be sure to add salt to the water.

In roasting butchers' meat, make sure not to run the spit through the good parts: soak the piece in water for an hour, then rinse it off, dry it completely, and place it on the spit. Position it in front of a clean, steady fire: sprinkle some salt on it, and when it gets hot, baste it for a while with salt and water: then add a good spoonful of nice lard to the dripping pan, and once melted, keep basting with it. When your meat, regardless of type, has been cooking for a while but before it starts to brown, cover it with paper and baste it. When it’s nearly cooked, remove the paper, dust it with flour, turn the spit quickly for a few minutes, and baste continuously to create a froth—after which, serve it. When mutton is roasted, after taking off the paper, loosen the skin and peel it off carefully, then dust and froth it up. Beef and mutton shouldn’t be roasted as much as veal, lamb, or pork; the latter two should be skinned as directed for mutton. You can pour a little melted butter in the dish with veal, but the others should be served without sauce and garnished with nicely scraped horseradish. Be careful not to leave any dry flour visible on the meat—it looks very unappealing. Beef may appear brown, but the whiter the other meats are, the classier they look; if they are properly cooked, they can be perfectly done and completely white. A loin of veal and hind quarter of lamb should be served with the kidneys on top; ensure you joint everything that needs to be separated at the table, or it will be impossible to carve neatly. For those who insist on having gravy with these meats, it can be made however they like and served in a gravy boat. No meat can be properly roasted except on a spit turned by a jack and in front of a steady, clear fire—other methods are just as good as baking. Many cooks tend to partially boil the meats to "plump" them before they are spitted, but this ruins their flavor. Anything to be boiled should be placed in cold water with a little salt, which will cook it evenly. If put into boiling water, the outside gets overcooked before the inside heats up. Nice lard is much better than butter for basting roasted meats or frying. To choose butchers' meat, check that the fat isn’t yellow, and that the lean parts have a fine, close grain, a bright color, and feel tender when pinched. Poultry should be well covered with white fat; if the bottom of the breastbone is gristly, it’s young, but if it’s hard, it’s old. Fish can be judged by the liveliness of their eyes and the bright red of their gills. Dust everything with flour before boiling, and make sure to add salt to the water.

Fish, and all other articles for frying, after being nicely prepared, should be laid on a board and dredged with flour or meal mixed with salt: when it becomes dry on one side, turn it, and dredge the other. For broiling, have very clear coals, sprinkle a little salt and pepper over the pieces, and when done, dish them, and pour over some melted butter and chopped parsley--this is for broiled veal, wild fowl, birds or poultry: beef-steaks and mutton chops require only a table-spoonful of hot water to be poured over. Slice an onion in the dish before you put in the steaks or chops, and garnish both with rasped horse-radish. To have viands served in perfection, the dishes should be made hot, either by setting them over hot water, or by putting some in them, and the instant the meats are laid in and garnished, put on a pewter dish cover. A dinner looks very enticing, when the steam rises from each dish on removing the covers, and if it be judiciously ordered, will have a double relish. Profusion is not elegance--a dinner justly calculated for the company, and consisting for the greater part of small articles, correctly prepared, and neatly served up, will make a much more pleasing appearance to the sight, and give a far greater gratification to the appetite, than a table loaded with food, and from the multiplicity of dishes, unavoidably neglected in the preparation, and served up cold.

Fish and all other frying items, after being properly prepared, should be placed on a board and coated with a mix of flour or meal and salt. When one side is dry, flip it and coat the other side. For broiling, use very hot coals, sprinkle a bit of salt and pepper over the pieces, and once cooked, serve them with melted butter and chopped parsley—this applies to broiled veal, wild game, birds, or poultry. Beef steaks and mutton chops only need a tablespoon of hot water poured over them. Slice an onion in the dish before adding the steaks or chops, and garnish with grated horseradish. To serve food perfectly, the dishes should be heated by placing them over hot water or by adding some hot water to them. As soon as the meats are placed in and garnished, cover with a pewter lid. A dinner looks quite appealing when steam rises from each dish upon removing the covers, and if arranged well, will have double the flavor. Abundance is not elegance—a dinner designed appropriately for the guests, made mostly of small, well-prepared items and neatly presented, will look much more visually appealing and provide greater satisfaction to the appetite than a table overloaded with food, where multiple dishes are inevitably overlooked in preparation and served cold.

There should always be a supply of brown flour kept in readiness to thicken brown gravies, which must be prepared in the following manner: put a pint of flour in a Dutch oven, with some coals under it; keep constantly stirring it until it is uniformly of a dark brown, but none of it burnt, which would look like dirt in the gravy. All kitchens should be provided with a saw for trimming meat, and also with larding needles.

There should always be brown flour on hand to thicken brown gravies, which should be made like this: put a pint of flour in a Dutch oven with some coals underneath; keep stirring it constantly until it turns a consistent dark brown, but make sure it doesn't burn, as that would look like dirt in the gravy. Every kitchen should have a saw for trimming meat and also larding needles.

BEEF A-LA-MODE.

Take the bone from a round of beef, fill the space with a forcemeat made of the crumbs of a stale loaf, four ounces of marrow, two heads of garlic chopped with thyme and parsley, some nutmeg, cloves, pepper and salt, mix it to a paste with the yelks of four eggs beaten, stuff the lean part of the round with it, and make balls of the remainder; sew a fillet of strong linen wide enough to keep it round and compact, put it in a vessel just sufficiently large to hold it, add a pint of red wine, cover it with sheets of tin or iron, set it in a brick oven properly heated, and bake it three hours; when done, skim the fat from the gravy, thicken it with brown flour, add some mushroom and walnut catsup, and serve it up garnished with forcemeat balls fried. It is still better when eaten cold with sallad.

Remove the bone from a beef round, fill the cavity with a mixture made from stale bread crumbs, four ounces of marrow, two cloves of chopped garlic with thyme and parsley, some nutmeg, cloves, pepper, and salt. Blend it into a paste using the yolks of four beaten eggs, stuff the lean part of the beef with this mixture, and form balls with the leftovers. Sew a wide strip of strong linen around it to keep it round and compact, place it in a vessel that’s just big enough to hold it, add a pint of red wine, cover it with tin or iron sheets, put it in a properly heated brick oven, and bake for three hours. Once done, skim the fat from the gravy, thicken it with brown flour, add some mushroom and walnut ketchup, and serve it garnished with fried forcemeat balls. It tastes even better when eaten cold with salad.

BRISKET OF BEEF BAKED.

Bone a brisket of beef, and make holes in it with a sharp knife about an inch apart, fill them alternately with fat bacon, parsley and oysters, all chopped small and seasoned with pounded cloves and nutmeg, pepper and salt, dredge it well with flour, lay it in a pan with a pint of red wine and a large spoonful of lemon pickle; bake it three hours, take the fat from the gravy and strain it; serve it up garnished with green pickles.

Bone a beef brisket and make holes in it with a sharp knife about an inch apart. Fill them alternately with diced bacon, parsley, and oysters, all chopped finely and seasoned with ground cloves, nutmeg, pepper, and salt. Dredge it well with flour, place it in a pan with a pint of red wine and a large spoonful of lemon pickle; bake it for three hours, remove the fat from the gravy and strain it; serve it garnished with green pickles.

BEEF OLIVES.

Cut slices from a fat rump of beef six inches long and half an inch thick, beat them well with a pestle; make a forcemeat of bread crumbs, fat bacon chopped, parsley, a little onion, some shred suet, pounded mace, pepper and salt; mix it up with the yelks of eggs, and spread a thin layer over each slice of beef, roll it up tight, and secure the rolls with skewers, set them before the fire, and turn them till they are a nice brown; have ready a pint of good gravy, thickened with brown flour and a spoonful of butter, a gill of red wine, with two spoonsful of mushroom catsup, lay the rolls in it, and stew them till tender; garnish with forcemeat balls.

Cut slices from a thick piece of beef about six inches long and half an inch thick, pound them well with a pestle; make a stuffing with bread crumbs, chopped fat bacon, parsley, a bit of onion, some shredded suet, ground mace, pepper, and salt; mix it all with egg yolks, and spread a thin layer over each slice of beef, roll it up tightly, and secure the rolls with skewers. Place them in front of the fire and turn them until they're nicely browned; have ready a pint of good gravy thickened with brown flour and a spoonful of butter, a gill of red wine, and two spoonfuls of mushroom ketchup, add the rolls to it, and simmer them until tender; garnish with stuffing balls.

TO STEW A RUMP OF BEEF.

Take out as much of the bone as can be done with a saw, that it may lie flat on the dish, stuff it with forcemeat made as before directed, lay it in a pot with two quarts of water, a pint of red wine, some carrots and turnips cut in small pieces and stewed over it, a head of cellery cut up, a few cloves of garlic, some pounded cloves, pepper and salt, stew it gently till sufficiently done, skim the fat off, thicken the gravy, and serve it up; garnish with little bits of puff paste nicely baked, and scraped horse-radish.

Remove as much of the bone as you can with a saw, so it can lie flat on the dish. Fill it with the forcemeat as previously instructed, then place it in a pot with two quarts of water, a pint of red wine, some carrots and turnips cut into small pieces, a chopped head of celery, a few cloves of garlic, some ground cloves, pepper, and salt. Simmer gently until it's cooked through, skim off the fat, thicken the gravy, and serve it. Garnish with small pieces of nicely baked puff pastry and grated horseradish.

A FRICANDO OF BEEF.

Cut a few slices of beef six inches long, two or three wide, and one thick, lard them with bacon, dredge them well, and make them a nice brown before a brisk fire; stew them half an hour in a well seasoned gravy, put some stewed sorrel or spinage in the dish, lay on the beef, and pour over a sufficient quantity of gravy; garnish with fried balls.

Cut a few slices of beef about six inches long, two or three inches wide, and one inch thick. Wrap them with bacon, coat them well in flour, and brown them nicely over a strong fire. Cook them for half an hour in a well-seasoned gravy, place some cooked sorrel or spinach on the plate, lay the beef on top, and pour over enough gravy. Garnish with fried balls.

AN EXCELLENT METHOD OF DRESSING BEEF.

Take a rib roasting piece that has been hanging ten days or a fortnight, bone it neatly, rub some salt over it and roll it tight, binding it around with twine, put the spit through the inner fold without sticking it in the flesh, skewer it well and roast it nicely; when nearly done, dredge and froth it; garnish with scraped horse-radish.

Take a rib roast that has been hanging for ten days to two weeks, debone it neatly, rub some salt over it, and roll it tightly, tying it with twine. Insert the spit through the inner fold without piercing the meat, secure it well, and roast it properly. When it’s almost done, coat it and baste it; serve it with grated horseradish.

TO COLLAR A FLANK OF BEEF.

Get a nice flank of beef, rub it well with a large portion of saltpetre and common salt, let it remain ten days, then wash it clean, take off the outer and inner skin with the gristle, spread it on a board, and cover the inside with the following mixture: parsley, sage, thyme chopped fine, pepper, salt and pounded cloves; roll it up, sew a cloth over it, and bandage that with tape, boil it gently five or six hours, when cold, lay it on a board without undoing it, put another board on the top, with a heavy weight on it; let it remain twenty-four hours, take off the bandages, cut a thin slice from each end, serve it up garnished with green pickle and sprigs of parsley.

Get a nice flank of beef, rub it well with a generous amount of saltpeter and regular salt, let it sit for ten days, then wash it thoroughly. Remove the outer and inner skin along with the gristle, place it on a board, and fill the inside with the following mixture: finely chopped parsley, sage, thyme, pepper, salt, and ground cloves. Roll it up, sew a cloth over it, and wrap it with tape. Boil it gently for five or six hours, then, when it's cold, place it on a board without unwrapping it, put another board on top, and weigh it down. Let it sit for twenty-four hours, remove the wrappings, cut a thin slice from each end, and serve it garnished with green pickles and sprigs of parsley.

TO MAKE HUNTERS' BEEF.

Select a fine fat round weighing about twenty-five pounds, take three ounces saltpetre, one ounce of cloves, half an ounce of alspice, a large nutmeg, and a quart of salt; pound them all together very fine, take the bone out, rub it well with this mixture on both sides, put some of it at the bottom of a tub just large enough to hold the beef, lay it in and strew the remainder on the top, rub it well every day for two weeks, and spread the mixture over it; at the end of this time, wash the beef, bind it with tape, to keep it round and compact, filling the hole where the bone was with a piece of fat, lay it in a pan of convenient size, strew a little suet over the top, and pour on it a pint of water, cover the pan with a coarse crust and a thick paper over that, it will take five hours baking; when cold take off the tape. It is a delicious relish at twelve o'clock, or for supper, eaten with vinegar, mustard, oil, or sallad. Skim the grease from the gravy and bottle it; it makes an excellent seasoning for any made dish.

Choose a nice, plump round roast that weighs around twenty-five pounds. Take three ounces of saltpeter, one ounce of cloves, half an ounce of allspice, a large nutmeg, and a quart of salt; grind them all together very finely. Remove the bone, rub the mixture thoroughly on both sides of the meat, place some of it at the bottom of a container that's just big enough for the beef, lay the beef in, and sprinkle the rest on top. Rub it well every day for two weeks, spreading the mixture over it. After this time, wash the beef, bind it with string to keep it round and compact, and fill the cavity where the bone was with a piece of fat. Place it in a suitably sized pan, sprinkle a little suet over the top, and pour a pint of water on it. Cover the pan with a thick crust and a piece of strong paper over that; it will take about five hours to bake. Once it’s cold, remove the string. It makes a tasty snack at noon or for supper, served with vinegar, mustard, oil, or salad. Skim off the fat from the gravy and bottle it; it’s great for seasoning any dish.

A NICE LITTLE DISH OF BEEF.

Mince cold roast beef, fat and lean, very fine, add chopped onion, pepper, salt, and a little good gravy, fill scollop shells two parts full, and fill them up with potatos mashed smooth with cream, put a bit of butter on the top, and set them in an oven to brown.

Mince cold roast beef, both fat and lean, very finely, add chopped onion, pepper, salt, and a bit of good gravy. Fill scollop shells two-thirds full, then top them off with smooth mashed potatoes mixed with cream. Put a little butter on top and place them in the oven to brown.

BEEF STEAKS.

The best part of the beef for steaks, is the seventh and eighth ribs, the fat and lean are better mixed, and it is more tender than the rump if it be kept long enough; cut the steaks half an inch thick, beat them a little, have fine clear coals, rub the bars of the gridiron with a cloth dipped in lard before you put it over the coals, that none may drip to cause a bad smell, put no salt on till you dish them, broil them quick, turning them frequently; the dish must be very hot, some slices of onion in it, lay in the steaks, sprinkle a little salt, and pour over them a spoonful of water and one of mushroom catsup, both made boiling hot, garnish with scraped horse-radish, and put on a hot dish cover. Every thing must be in readiness, for the great excellence of a beef steak lies in having it immediately from the gridiron.

The best cuts of beef for steaks come from the seventh and eighth ribs. The fat and lean meat are mixed better, and it's more tender than the rump if it's aged long enough. Cut the steaks to half an inch thick and tenderize them a bit. Use nice, hot coals, and rub the grill bars with a cloth dipped in lard before placing it over the coals to prevent any drips that might cause a bad smell. Don’t add salt until you’re ready to serve them. Cook them quickly, flipping them often; the dish needs to be really hot, with some onion slices in it. Lay the steaks in, sprinkle with a little salt, and pour over them a tablespoon of water and a tablespoon of mushroom ketchup, both heated until boiling. Garnish with grated horseradish and cover with a hot dish lid. Everything must be ready because the true greatness of a beef steak comes from serving it straight off the grill.

TO HASH BEEF.

Cut slices of raw beef, put them in a stew pan with a little water, some catsup, a clove of garlic, pepper and salt, stew them till done, thicken the gravy with a lump of butter rubbed into brown flour. A hash may be made of any kind of meat that has been cooked, but it is not so good, and it is necessary to have a gravy prepared and seasoned, and keep the hash over the fire only a few minutes to make it hot.

Cut slices of raw beef and place them in a stew pot with a bit of water, some ketchup, a clove of garlic, pepper, and salt. Cook them until they're done, then thicken the gravy with a lump of butter mixed into brown flour. You can make a hash with any kind of cooked meat, but it's not as good, and you'll need to prepare and season a gravy. Keep the hash on the heat for just a few minutes to warm it up.

BEEF STEAK PIE.

Cut nice steaks, and stew them till half done, put a puff paste in the dish, lay in the steaks with a few slices of boiled ham, season the gravy very high, pour it in the dish, put on a lid of paste and bake it.

Cut nice steaks and stew them until they're halfway cooked. Put a puff pastry in the dish, lay the steaks in along with a few slices of boiled ham, season the gravy heavily, pour it into the dish, cover it with a pastry lid, and bake it.

BEEF A-LA-DAUBE.

Get a round of beef, lard it well, and put it in a Dutch oven; cut the meat from a shin of beef, or any coarse piece in thin slices, put round the sides and over the top some slices of bacon, salt, pepper, onion, thyme, parsley, cellery tops, or seed pounded, and some carrots cut small, strew the pieces of beef over, cover it with water, let it stew very gently till perfectly done, take out the round, strain the gravy, let it stand to be cold, take off the grease carefully, beat the whites of four eggs, mix a little water with them, put them to the gravy, let it boil till it looks clear, strain it, and when cold, put it over the beef.

Get a round of beef, season it well, and place it in a Dutch oven. Cut the meat from a shin of beef or any cheap cut into thin slices. Surround the sides and top with slices of bacon, salt, pepper, onion, thyme, parsley, celery tops or seeds, and some finely chopped carrots. Sprinkle the pieces of beef on top, cover it with water, and let it simmer very gently until fully cooked. Remove the round, strain the gravy, let it cool, and carefully take off the grease. Beat the whites of four eggs, mix in a little water, add them to the gravy, and let it boil until it looks clear. Strain it again, and when cool, pour it over the beef.

VEAL.

DIRECTIONS FOR THE PIECES IN THE DIFFERENT QUARTERS OF VEAL.

A loin of veal must always be roasted: the fillet or leg may be dressed in various ways, the knuckle or knee is proper for soup or for boiling; these are the pieces that compose the hind quarter. In the fore quarter, the breast and rack admit variety in cooking; the shoulder and neck are only fit for soup.

A loin of veal should always be roasted: the fillet or leg can be prepared in different ways, while the knuckle or knee is suitable for soup or boiling; these are the cuts that make up the hind quarter. In the fore quarter, the breast and rack can be cooked in various styles; the shoulder and neck are only good for soup.

VEAL CUTLETS FROM THE FILLET OR LEG.

Cut off the flank and take the bone out, then take slices the size of the fillet and half an inch thick, beat two yelks of eggs light, and have some grated bread mixed with pepper, salt, pounded nutmeg and chopped parsley; beat the slices a little, lay them on a board and wash the upper side with the egg, cover it thick with the bread crumbs, press them on with a knife, and let them stand to dry a little, that they may not fall off in frying, then turn them gently, put egg and crumbs on in the same manner, put them into a pan of boiling lard, and fry them a light brown; have some good gravy ready, season it with a tea-spoonful of curry powder, a large one of wine, and one of lemon pickle, thicken with butter and brown flour, drain every drop of lard from the cutlets, lay them in the gravy, and stew them fifteen or twenty minutes, serve them up garnished with lemon cut in thin slices.

Cut off the flank and remove the bone, then slice the meat into pieces the size of the fillet and half an inch thick. Beat two egg yolks until they're light, and prepare some breadcrumbs mixed with pepper, salt, ground nutmeg, and chopped parsley. Lightly pound the slices, place them on a board, wash the top side with the egg, and coat it generously with the breadcrumbs, pressing them on with a knife. Let them sit for a bit to dry, so they don’t fall off while frying. Then turn them gently, apply egg and breadcrumbs the same way, and place them in a pan of boiling lard to fry until they're lightly browned. Have some tasty gravy ready, seasoned with a teaspoon of curry powder, a large spoon of wine, and one spoon of lemon pickle. Thicken it with butter and brown flour. Drain all the lard from the cutlets, place them in the gravy, and simmer them for fifteen to twenty minutes. Serve them garnished with thin slices of lemon.

VEAL CHOPS.

Take the best end of a rack of veal, cut it in chops, with one bone in each, leave the small end of the bone bare two inches, beat them flat, and prepare them with eggs and crumbs, as the cutlets, butter some half-sheets of white paper, wrap one round each chop, skewer it well, leaving the bare bone out, broil them till done, and take care the paper does not burn; have nice white sauce in a boat.

Take the best part of a rack of veal, cut it into chops, with one bone in each, leaving the small end of the bone bare for about two inches. Flatten them out and coat them with eggs and breadcrumbs, just like cutlets. Butter some half-sheets of white paper, wrap one around each chop, and secure it well, leaving the bare bone exposed. Broil them until they’re cooked through, and make sure the paper doesn't burn. Serve with a nice white sauce on the side.

VEAL CUTLETS.

Cut them from the fillet, put them in a stew pan with a piece of nice pork, a clove of garlic, a bundle of thyme and parsley, pepper and salt, cover them with water and let them stew ten or fifteen minutes, lay them on a dish, and when cold cover them well with the crumb of stale bread finely grated, mixed with the leaves of parsley chopped very small, some pepper, salt and grated nutmeg; press these on the veal with a knife, and when a little dried, turn it and do the same to the other side; put a good quantity of lard in a pan, when it boils lay the cutlets in carefully that the crumbs may not fall; fry them a little brown, lay them on a strainer to drain off the grease, do the same with the crumbs that have fallen in the pan: while this is doing, simmer the water they were boiled in to half a pint, strain it and thicken with four ounces of butter and a little browned flour; add a gill of wine and one of mushroom catsup, put in the cutlets and crumbs, and stew till tender; add forcemeat balls.

Cut them from the fillet, put them in a stew pan with a piece of nice pork, a clove of garlic, a bunch of thyme and parsley, pepper, and salt. Cover them with water and let them stew for ten to fifteen minutes. Place them on a dish, and once they’re cool, cover them well with finely grated stale bread mixed with very finely chopped parsley leaves, some pepper, salt, and grated nutmeg. Press the mixture onto the veal with a knife, and when it’s a little dried, flip it over and do the same on the other side. Heat a good amount of lard in a pan, and when it’s hot, carefully place the cutlets in so that the crumbs don’t fall off. Fry them until they’re golden brown, then transfer them to a strainer to drain excess grease. Do the same with any crumbs that have fallen into the pan. While this is happening, simmer the water that they were boiled in down to half a pint, strain it, and thicken it with four ounces of butter and a little browned flour. Add a gill of wine and one of mushroom ketchup, then put in the cutlets and crumbs, and stew until tender. Add forcemeat balls.

KNUCKLE OF VEAL.

Boil a half pint of pearl barley in salt and water till quite tender, drain the water from it and stir in a piece of butter, put it in a deep dish; have the knuckle nicely boiled in milk and water, and lay it on the barley, pour some parsley and butter over it.

Boil half a pint of pearl barley in salt and water until it's really tender, drain the water, and mix in a chunk of butter. Put it in a deep dish; make sure the knuckle is nicely boiled in milk and water, and place it on the barley, pouring some parsley and butter over it.

BAKED FILLET OF VEAL.

Take the bone out of the fillet, wrap the flap around and sew it, make a forcemeat of bread crumbs, the fat of bacon, a little onion chopped, parsley, pepper, salt, and a nutmeg pounded, wet it with the yelks of eggs, fill the place from which the bone was taken, make holes around it with a knife and fill them also, and lard the top; put it in a Dutch oven with a pint of water, bake it sufficiently, thicken the gravy with butter and brown flour, add a gill of wine and one of mushroom catsup, and serve it garnished with forcemeat balls fried.

Take the bone out of the fillet, wrap the flap around, and sew it closed. Make a mixture using bread crumbs, bacon fat, a little chopped onion, parsley, pepper, salt, and crushed nutmeg. Soak it with egg yolks, fill the space where the bone was removed, poke holes around it with a knife and fill those too, and top it with lard. Place it in a Dutch oven with a pint of water and bake it until done. Thicken the gravy with butter and brown flour, add a gill of wine and a gill of mushroom ketchup, and serve it garnished with fried meatballs.

SCOTCH COLLOPS OF VEAL.

They may be made of the nice part of the rack, or cut from the fillet, rub a little salt and pepper on them, and fry them a light brown; have a rich gravy seasoned with wine, and any kind of catsup you choose, with a few cloves of garlic, and some pounded mace, thicken it, put the collops in and stew them a short time, take them out, strain the gravy over, and garnish with bunches of parsley fried crisp, and thin slices of middling of bacon, curled around a skewer and boiled.

They can be made from the tender part of the rack or cut from the fillet. Sprinkle a little salt and pepper on them, then fry until lightly browned. Prepare a rich gravy seasoned with wine and any type of ketchup you like, adding a few cloves of garlic and some ground mace. Thicken the gravy, add the meat pieces, and simmer briefly. Remove them, strain the gravy over, and garnish with crispy fried parsley and thin slices of bacon, curled around a skewer and boiled.

VEAL OLIVES.

Take the bone out of the fillet and cut thin slices the size of the leg, beat them flat, rub them with the yelk of an egg beaten, lay on each piece a thin slice of boiled ham, sprinkle salt, pepper, grated nutmeg, chopped parsley, and bread crumbs over all, roll them up tight, and secure them with skewers, rub them with egg and roll them in bread crumbs, lay them on a tin dripping pan, and set them in an oven; when brown on one side, turn them, and when sufficiently done, lay them in a rich highly seasoned gravy made of proper thickness, stew them till tender, garnish with forcemeat balls and green pickles sliced.

Take the bone out of the fillet and cut thin slices the size of a leg. Flatten them, rub them with a beaten egg yolk, and place a thin slice of boiled ham on each piece. Sprinkle salt, pepper, grated nutmeg, chopped parsley, and bread crumbs over everything, roll them up tightly, and secure them with skewers. Coat them in egg and roll them in bread crumbs, then place them on a tin dripping pan and put them in the oven. When browned on one side, turn them over, and when they are done, put them in a rich, well-seasoned gravy of the right thickness. Let them stew until tender, and garnish with forcemeat balls and sliced green pickles.

RAGOUT OF A BREAST OF VEAL.

Separate the joints of the brisket, and saw off the sharp ends of the ribs, trim it neatly, and half roast it; put it in a stew pan with a quart of good gravy seasoned with wine, walnut and mushroom catsup, a tea-spoonful of curry powder, and a few cloves of garlic; stew it till tender, thicken the gravy, and garnish with sweatbreads nicely broiled.

Separate the joints of the brisket and cut off the pointed ends of the ribs, trimming it neatly. Partially roast it, then place it in a stew pan with a quart of good gravy seasoned with wine, walnut and mushroom ketchup, a teaspoon of curry powder, and a few cloves of garlic. Simmer it until tender, thicken the gravy, and top with nicely grilled sweetbreads.

FRICANDO OF VEAL.

Cut slices from the fillet an inch thick and six inches long, lard them with slips of lean middling of bacon, bake them a light brown, stew them in well seasoned gravy, made as thick as rich cream, serve them up hot, and lay round the dish sorrel stewed with butter, pepper and salt, till quite dry.

Cut slices from the fillet that are an inch thick and six inches long, stuff them with thin pieces of lean bacon, bake them until they are light brown, then stew them in well-seasoned gravy that's as thick as rich cream. Serve them hot, and place around the dish some sorrel stewed with butter, pepper, and salt until it's quite dry.

TO MAKE A PIE OF SWEETBREADS AND OYSTERS.

Boil the sweetbreads tender, stew the oysters, season them with pepper and salt, and thicken with cream, butter, the yelks of eggs and flour, put a puff paste at the bottom and around the sides of a deep dish, take the oysters up with an egg spoon, lay them in the bottom, and cover them with the sweetbreads, fill the dish with gravy, put a paste on the top, and bake it. This is the most delicate pie that can be made. The sweetbread of veal is the most delicious part, and may be broiled, fried, or dressed in any way, and is always good.

Boil the sweetbreads until they’re tender, stew the oysters, season them with pepper and salt, and thicken the mixture with cream, butter, egg yolks, and flour. Line the bottom and the sides of a deep dish with puff pastry, use an egg spoon to place the oysters at the bottom, and cover them with the sweetbreads. Fill the dish with gravy, place a pastry lid on top, and bake it. This is the most delicate pie that can be made. Veal sweetbreads are the most delicious part and can be grilled, fried, or prepared in any way; they’re always tasty.

MOCK TURTLE OF CALF'S HEAD.

Have the head nicely cleaned, divide the chop from the skull, take out the brains and tongue, and boil the other parts till tender, take them out of the water and put into it a knuckle of veal or four pounds of lean beef, three onions chopped, thyme, parsley, a tea-spoonful of pounded cloves, the same of mace, salt, and cayenne pepper to your taste--boil these things together till reduced to a pint, strain it, and add two gills of red wine, one of mushroom and one of walnut catsup, thicken it with butter and brown flour; the head must be cut in small pieces and stewed a few minutes in the gravy; put a paste round the edge of a deep dish, three folds, one on the other, but none on the bottom; pour in the meat and gravy, and bake it till the paste is done; pick all strings from the brains, pound them, and add grated bread, pepper and salt, make them in little cakes with the yelk of an egg, fry them a nice brown, boil six egg's hard, leave one whole and divide the others exactly in two, have some bits of paste nicely baked; when the head is taken from the oven, lay the whole egg in the middle, and dispose the others, with the brain cakes and bits of paste tastily around it. If it be wanted as soup, do not reduce the gravy so much, and after stewing the head, serve it in a tureen with the brain cakes and forcemeat balls fried, in place of the eggs and paste. The tongue should be salted and put in brine; they are very delicate, and four of them boiled and pealed, and served with four small chickens boiled, make a handsome dish, either cold or hot, with parsley and butter poured over them.

Have the head thoroughly cleaned, separate the chop from the skull, remove the brains and tongue, and boil the other parts until tender. Take them out of the water and add a knuckle of veal or four pounds of lean beef, three chopped onions, thyme, parsley, a teaspoon of ground cloves, the same amount of mace, salt, and cayenne pepper to taste—boil everything together until it reduces to a pint, strain it, and add two cups of red wine, one of mushroom sauce, and one of walnut ketchup. Thicken it with butter and brown flour; the head should be cut into small pieces and stewed for a few minutes in the gravy. Place a pastry crust around the edge of a deep dish, with three layers on top and none on the bottom; pour in the meat and gravy, and bake it until the pastry is done. Remove all strings from the brains, mash them, and mix in grated bread, pepper, and salt. Form them into small cakes with the yolk of an egg, and fry until nicely browned. Boil six eggs hard, leave one whole and cut the others in half. Have some pieces of baked pastry on hand. When the head comes out of the oven, place the whole egg in the center and arrange the halves, brain cakes, and pastry bits attractively around it. If it's intended as soup, don't reduce the gravy as much, and after stewing the head, serve it in a tureen with the brain cakes and fried forcemeat balls instead of the eggs and pastry. The tongue should be salted and placed in brine; they are quite delicate, and four of them boiled and peeled, served alongside four small boiled chickens makes an elegant dish, either cold or hot, topped with parsley and butter.

TO GRILL A CALF'S HEAD.

Clean and divide it as for the turtle, take out the brains and tongue, boil it tender, take the eyes out whole, and cut the flesh from the skull in small pieces; take some of the water it was boiled in for gravy, put to it salt, cayenne pepper, a grated nutmeg, with a spoonful of lemon pickle; stew it till it is well flavoured, take the jowl or chop, take out the bones, and cover it with bread crumbs, chopped parsley, pepper and salt, set it in an oven to brown, thicken the gravy with the yelks of two eggs and a spoonful of butter rubbed into two of flour, stew the head in it a few minutes, put it in the dish, and lay the grilled chop on it; garnish it with brain cakes and broiled sweetbreads.

Clean and chop it up like you would for turtle, remove the brains and tongue, boil it until tender, take out the eyes whole, and cut the meat from the skull into small pieces; use some of the water it was boiled in for gravy, add salt, cayenne pepper, grated nutmeg, and a spoonful of lemon pickle; simmer it until well flavored, take the jowl or chop, remove the bones, and cover it with breadcrumbs, chopped parsley, pepper, and salt, then place it in the oven to brown. Thicken the gravy with the yolks of two eggs and a spoonful of butter mixed with two tablespoons of flour, simmer the head in it for a few minutes, place it on the dish, and lay the grilled chop on top; garnish it with brain cakes and broiled sweetbreads.

TO COLLAR A CALF'S HEAD.

After cleaning it nicely, saw the bone down the middle of the skull, but do not separate the head, take out the brains and tongue, boil it tender enough to remove the bones, which must be taken entirely out; lay it on a board, have a good quantity of chopped parsley seasoned with mace, nutmeg, pepper and salt--spread a layer of this, then one of thick slices of ham, another of parsley and one of ham, roll it up tight, sew a cloth over it, and bind that round with tape; boil it half an hour, and when cold press it. It must be kept covered with vinegar and water, and is very delicious eaten with sallad or oil and vinegar.

After cleaning it well, cut the bone down the middle of the skull, but don’t separate the head. Remove the brains and tongue, then boil it until tender enough to take out the bones completely. Place it on a board, and have a good amount of chopped parsley seasoned with mace, nutmeg, pepper, and salt—spread a layer of this, then a layer of thick slices of ham, another layer of parsley, and another layer of ham. Roll it up tightly, sew a cloth over it, and bind it with tape. Boil it for half an hour, and when it cools, press it. It should be kept covered with a mix of vinegar and water, and it’s really delicious when eaten with salad or oil and vinegar.

CALF'S HEART, A NICE DISH.

Take the heart and liver from the harslet, and cut off the windpipe, boil the lights very tender, and cut them in small pieces--take as much of the water they were boiled in as will be sufficient for gravy; add to it a large spoonful of white wine, one of lemon pickle, some grated nutmeg, pepper and salt, with a large spoonful of butter, mixed with one of white flour; let it boil a few minutes, and put in the minced lights, set it by till the heart and liver are ready, cut the ventricle out of the heart, wash it well, lard it all over with narrow slips of middling, fill the cavity with good forcemeat, put it in a pan on the broad end, that the stuffing may not come out; bake it a nice brown, slice the liver an inch thick and broil it, make the mince hot, set the heart upright in the middle of the dish, pour it around, lay the broiled liver on, and garnish with bunches of fried parsley; it should be served up extremely hot.

Take the heart and liver from the harslet and cut off the windpipe. Boil the lights until very tender and cut them into small pieces. Use enough of the water they were boiled in for gravy; add a large spoonful of white wine, a spoonful of lemon pickle, some grated nutmeg, pepper, and salt, along with a large spoonful of butter mixed with a spoonful of white flour. Let it boil for a few minutes, then add the minced lights and set it aside until the heart and liver are ready. Cut the ventricle from the heart, wash it well, lard it all over with narrow strips of medium fat, and fill the cavity with good forcemeat. Place it in a pan on the broad end so the stuffing doesn't come out; bake it until nicely browned. Slice the liver an inch thick and broil it. Heat the mince, set the heart upright in the center of the dish, pour the gravy around it, place the broiled liver on top, and garnish with bunches of fried parsley. It should be served extremely hot.

CALF'S FEET FRICASSEE.

Boil the feet till very tender, cut them in two and pull out the large bones, have half a pint of good white gravy, add to it a spoonful of white wine, one of lemon pickle, and some salt, with a tea-spoonful of curry powder, stew the feet in it fifteen minutes, and thicken it with the yelks of two eggs, a gill of milk, a large spoonful of butter, and two of white flour, let the thickening be very smooth, shake the stew pan over the fire a few minutes, but do not let it boil lest the eggs and milk should curdle.

Boil the feet until they're very tender, cut them in half, and remove the large bones. Get half a pint of good white gravy and mix in a spoonful of white wine, one of lemon pickle, some salt, and a teaspoon of curry powder. Simmer the feet in this mixture for fifteen minutes, then thicken it with the yolks of two eggs, a gill of milk, a large spoonful of butter, and two spoonfuls of white flour. Make sure the thickening is very smooth, then shake the stew pan over the heat for a few minutes, but don't let it boil to avoid curdling the eggs and milk.

TO FRY CALF'S FEET.

Prepare them as for the fricassee, dredge them well with flour and fry them a light brown, pour parsley and butter over, and garnish with fried parsley.

Prepare them like you would for a fricassee, coat them well with flour, and fry them until they’re a light brown. Pour parsley and butter over them, and garnish with fried parsley.

TO PREPARE RENNET.

Take the stomach from the calf as soon as it is killed--do not wash it, but hang it in a dry cool place for four or five days; then turn it inside out, slip off all the curd nicely with the hand, fill it with a little saltpetre mixed with the quantity of salt necessary, and lay it in a small stone pot, pour over it a small tea-spoonful of vinegar, and sprinkle a handful of salt over it, cover it closely and keep it for use. You must not wash it--that would weaken the gastric juice, and injure the rennet. After it has been salted six or eight weeks, cut off a piece four or five inches long, put it in a large mustard bottle, or any vessel that will hold about a pint and a half; put on it five gills of cold water, and two gills of rose brandy--stop it very close, and shake it when you are going to use it: a table-spoonful of this is sufficient for a quart of milk. It must be prepared in very cool weather, and if well done, will keep more than a year.

Take the stomach from the calf as soon as it’s killed—don’t wash it, but hang it in a dry, cool place for four or five days. Then turn it inside out, gently remove all the curd by hand, fill it with a bit of saltpeter mixed with the necessary amount of salt, and place it in a small stone pot. Pour a small teaspoon of vinegar over it and sprinkle a handful of salt on top, cover it tightly, and keep it for later use. Don’t wash it—that would weaken the gastric juice and damage the rennet. After it has been salted for six to eight weeks, cut off a piece about four or five inches long, put it in a large mustard bottle or any container that holds about a pint and a half; add five gills of cold water and two gills of rose brandy—seal it tightly and shake it before using. A tablespoon of this is enough for a quart of milk. It should be prepared in very cool weather, and if done well, it will last for over a year.

TO HASH A CALF'S HEAD.

Boil the head till the meat is almost enough for eating; then cut it in thin slices, take three quarters of a pint of good gravy, and add half a pint of white wine, half a nutmeg, two anchovies, a small onion stuck with cloves, and a little mace; boil these up in the liquor for a quarter of an hour, then strain it and boil it up again; put in the meat, with salt to your taste, let it stew a little, and if you choose it, you may add some sweetbreads, and make some forcemeat balls with veal; mix the brains with the yelks of eggs and fry them to lay for a garish. When the head is ready to be sent in, stir in a bit of butter.

Boil the head until the meat is almost ready to eat; then slice it thinly. Take three-quarters of a pint of good gravy and add half a pint of white wine, half a nutmeg, two anchovies, and a small onion studded with cloves, along with a little mace. Boil this mixture in the liquid for a quarter of an hour, then strain it and bring it to a boil again. Add the meat, seasoning it with salt to your liking, and let it simmer. If you'd like, you can also add some sweetbreads and make some forcemeat balls with veal. Mix the brains with the egg yolks and fry them to use as a garnish. When the head is ready to be served, stir in a bit of butter.

TO BAKE A CALF'S HEAD.

Divide the calf's head, wash it clean, and having the yelks of two eggs well beaten, wash the outside of the head all over with them, and on that strew raspings of bread sifted, pepper, salt, nutmeg and mace powdered; also, the brains cut in pieces and dipped in thick butter, then cover the head with bits of butter, pour into the pan some white wine and water, with as much gravy, and cover it close. Let it be baked in a quick oven, and when it is served up, pour on some strong gravy, and garnish with slices of lemon, red beet root pickled, fried oysters and fried bread.

Divide the calf's head, wash it thoroughly, and then coat the outside of the head with the well-beaten yolks of two eggs. Next, sprinkle it with sifted bread crumbs, pepper, salt, powdered nutmeg, and mace. Also, chop the brains into pieces and dip them in thick butter, then cover the head with small bits of butter. Pour some white wine and water into the pan, along with as much gravy, and cover it tightly. Bake it in a hot oven, and when it's served, drizzle with some strong gravy. Garnish with lemon slices, pickled beetroot, fried oysters, and fried bread.

TO STUFF AND ROAST A CALF'S LIVER.

Take a fresh calf's liver, and having made a hole in it with a large knife run in lengthways, but not quite through, have ready a forced meat, or stuffing made of part of the liver parboiled, fat of bacon minced very fine, and sweet herbs powdered; add to these some grated bread and spice finely powdered, with pepper and salt. With this stuffing fill the hole in the liver, which must be larded with fat bacon, and then roasted, flouring it well, and basting with butter till it is enough. This is to be served up hot, with gravy sauce having a little wine in it.

Take a fresh calf's liver and, using a large knife, make a long cut in it without cutting all the way through. Prepare a stuffing made from part of the parboiled liver, finely minced bacon fat, and ground sweet herbs. Add some grated bread and finely ground spices, including pepper and salt. Fill the hole in the liver with this stuffing, which should be wrapped in bacon fat, and then roast it, coating it with flour and basting with butter until it's done. Serve it hot with a gravy sauce that includes a bit of wine.

TO BROIL CALF'S LIVER.

Cut it in slices, put over it salt and pepper; broil it nicely, and pour on some melted butter with chopped parsley after it is dished.

Cut it into slices, sprinkle with salt and pepper; broil it well, and drizzle some melted butter with chopped parsley once it's on the plate.

Directions for cleaning Calf's Head and Feet, for those who live in the country and butcher their own meats.

Instructions for cleaning Calf's Head and Feet, for those who live in the country and butcher their own meat.

As soon as the animal is killed, have the head and feet taken off, wash them clean, sprinkle some pounded rosin all over the hairs, then dip them in boiling water, take them instantly out, the rosin will dry immediately, and they may be scraped clean with ease; the feet should be soaked in water three or four days, changing it daily; this will make them very white.

As soon as the animal is killed, remove the head and feet, wash them thoroughly, sprinkle some crushed rosin over the fur, then dip them in boiling water. Take them out right away—the rosin will dry quickly, making it easy to scrape them clean. Soak the feet in water for three or four days, changing the water daily; this will make them very white.

LAMB.

TO ROAST THE FORE-QUARTER, &c.

The fore-quarter should always be roasted and served with mint sauce in a boat; chop the mint small and mix it with vinegar enough to make it liquid, sweeten it with sugar.

The fore-quarter should always be roasted and served with mint sauce in a boat; chop the mint finely and mix it with enough vinegar to make it liquid, then sweeten it with sugar.

The hind-quarter may be boiled or roasted, and requires mint sauce; it may also be dressed in various ways.

The hind quarter can be boiled or roasted and needs mint sauce; it can also be prepared in different ways.

BAKED LAMB.

Cut the shank bone from a hind-quarter, separate the joints of the loin, lay it in a pan with the kidney uppermost, sprinkle some pepper and salt, add a few cloves of garlic, a pint of water and a dozen large ripe tomatoes with the skins taken off, bake it but do not let it be burnt, thicken the gravy with a little butter and brown flour.

Cut the shank bone from a hind-quarter, separate the joints of the loin, place it in a pan with the kidney facing up, sprinkle some pepper and salt, add a few cloves of garlic, a pint of water, and a dozen large ripe tomatoes with the skins removed. Bake it, but make sure it doesn’t burn. Thicken the gravy with a bit of butter and brown flour.

FRIED LAMB.

Separate the leg from the loin, cut off the shank and boil the leg; divide the loin in chops, dredge and fry them a nice brown, lay the leg in the middle of the dish, and put the chops around, pour over parsley and butter, and garnish with fried parsley.

Separate the leg from the loin, cut off the shank, and boil the leg; divide the loin into chops, coat them and fry until they're a nice brown. Place the leg in the center of the dish, arrange the chops around it, pour melted parsley and butter over it, and garnish with fried parsley.

The leg cut into steaks and the loin into chops will make a fine fricassee, or cutlets.

The leg sliced into steaks and the loin into chops will make a delicious fricassee or cutlets.

TO DRESS LAMB'S HEAD AND FEET.

Clean them very nicely, and boil them till tender, take off the flesh from the head with the eyes, also mince the tongue and heart, which must be boiled with the head; split the feet in two, put them with the pieces from the head and the mince, into a pint of good gravy, seasoned with pepper, salt, and tomato catsup, or ripe tomatoes: stew it till tender, thicken the gravy, and lay the liver cut in slices and broiled over it--garnish with crisp parsley and bits of curled bacon.

Clean them thoroughly, and boil them until tender. Remove the flesh from the head, including the eyes. Mince the tongue and heart, which should be boiled with the head. Split the feet in half, and add them along with the head pieces and the minced meat into a pint of good gravy, seasoned with pepper, salt, and tomato ketchup or ripe tomatoes. Simmer until tender, thicken the gravy, and place the liver, sliced and broiled, on top. Garnish with crisp parsley and pieces of curled bacon.

MUTTON.

The saddle should always be roasted and garnished with scraped horse-radish. See general observations on roasting. Mutton is in the highest perfection from August until Christmas, when it begins to decline in goodness.

The saddle should always be roasted and topped with grated horseradish. See general observations on roasting. Mutton is at its best from August until Christmas, when it starts to lose quality.

BOILED LEG OF MUTTON.

Cut off the shank, wrap the flank nicely round and secure it with skewers, dredge it well with flour, and put it on the fire in a kettle of cold water with some salt, and three or four heads of garlic, which will give it a delicately fine flavour; skin it well, and when nearly done, take it from the fire and keep it hot and closely covered, that the steam may finish it; have carrots well boiled to put in the dish under it, or turnips boiled, mashed smooth and stewed with a lump of butter and salt, lay the mutton on, and pour over it butter melted with some flour in it, and a cup full of capers with some of the vinegar; shake them together over the fire till hot before you pour it on.

Cut off the shank, wrap the flank nicely and secure it with skewers, coat it well with flour, and place it in a pot of cold water with some salt and three or four heads of garlic for a subtle flavor. Skin it well, and when it’s almost done, remove it from the heat and keep it warm and covered tightly so the steam can finish cooking it. Have carrots boiled well to place underneath, or turnips that are boiled, mashed smoothly, and stewed with a bit of butter and salt. Lay the mutton on top, then pour over melted butter mixed with some flour and a cup of capers with a bit of vinegar; warm them together on the stove until hot before pouring it over.

ROASTED LEG.

Prepare it as for boiling, be very careful in spitting it, cover it with paper and follow the directions for roasting, serve it up garnished with scraped horse-radish.

Prepare it as if you were boiling it, be careful when spitting it, cover it with paper, and follow the roasting instructions. Serve it garnished with grated horseradish.

BAKED LEG OF MUTTON.

Take the flank off, but leave all the fat, cut out the bone, stuff the place with a rich forcemeat, lard the top and sides with bacon, put it in a pan with a pint of water, some chopped onion and cellery cut small, a gill of red wine, one of mushroom catsup and a tea-spoonful of curry powder, bake it and serve it up with the gravy, garnish with forcemeat balls fried.

Remove the flank, but keep all the fat, take out the bone, fill the cavity with a rich meat mixture, cover the top and sides with bacon, place it in a pan with a pint of water, some chopped onions, and finely diced celery, add a gill of red wine, one of mushroom ketchup, and a teaspoon of curry powder, bake it, and serve it with the gravy, garnished with fried meatballs.

STEAKS OF A LEG OF MUTTON.

Cut off the flank, take out the bone, and cut it in large slices half an inch thick, sprinkle some salt and pepper, and broil it, pour over it nice melted butter with capers; a leg cut in the same way and dressed as directed for veal cutlets, is very fine. It is also excellent when salted as beef, and boiled, served up with carrots or turnips.

Cut off the side, remove the bone, and slice it into large pieces half an inch thick. Sprinkle some salt and pepper on it, and broil it. Pour nice melted butter with capers over it. A leg cut the same way and prepared as directed for veal cutlets is really good. It’s also great when salted like beef and boiled, served with carrots or turnips.

A shoulder of mutton is best when roasted, but may be made into cutlets or in a harrico.

A shoulder of lamb is best when roasted, but it can also be made into cutlets or in a stew.

TO HARRICO MUTTON.

Take the nicest part of the rack, divide it into chops, with one bone in each, beat them flat, sprinkle salt and pepper on them, and broil them nicely; make a rich gravy out of the inferior parts, season it well with pepper, a little spice, and any kind of catsup you choose; when sufficiently done, strain it, and thicken it with butter and brown flour, have some carrots and turnips cut into small dice and boiled till tender, put them in the gravy, lay the chops in and stew them fifteen minutes; serve them up garnished with green pickle.

Take the best part of the meat, cut it into chops, leaving one bone in each, flatten them out, sprinkle salt and pepper on them, and broil them nicely; then make a rich gravy from the leftover pieces, seasoning it well with pepper, a bit of spice, and any kind of ketchup you like; once it's cooked enough, strain it and thicken it with butter and brown flour. Dice some carrots and turnips and boil them until tender, add them to the gravy, place the chops in, and let them simmer for fifteen minutes; serve them garnished with green pickles.

MUTTON CHOPS.

Cut the rack as for the harrico, broil them, and when dished, pour over them a gravy made with two large spoonsful of boiling water, one of mushroom catsup, a small spoonful of butter and some salt, stir it till the butter is melted, and garnish with horse-radish scraped.

Cut the rack like you would for the haricot, broil them, and when served, pour over them a sauce made with two large spoons of boiling water, one of mushroom ketchup, a small spoon of butter, and some salt. Stir it until the butter melts, and garnish with grated horseradish.

BOILED BREAST OF MUTTON.

Separate the joints of the brisket, and saw off the sharp ends of the ribs, dredge it with flour, and boil it; serve it up covered with onions--see onion sauce.

Separate the joints of the brisket, and cut off the sharp ends of the ribs, coat it with flour, and boil it; serve it topped with onions--see onion sauce.

BREAST OF MUTTON IN RAGOUT.

Prepare the breast as for boiling, brown it nicely in the oven, have a rich gravy well seasoned and thickened with brown flour, stew the mutton in it till sufficiently done, and garnish with forcemeat balls fried.

Prepare the breast as if you’re going to boil it, brown it nicely in the oven, and make a rich gravy that’s well-seasoned and thickened with brown flour. Simmer the mutton in the gravy until it’s cooked through, and serve it with fried meatballs as a garnish.

TO GRILL A BREAST OF MUTTON.

Prepare it as before, score the top, wash it over with the yelk of an egg, sprinkle some salt, and cover it with bread crumbs, bake it, and pour caper sauce in the dish. It may also be roasted, the skin taken off and frothed nicely, serve it up with good gravy, and garnish with current jelly cut in slices.

Prepare it as you did before, score the top, brush it with egg yolk, sprinkle some salt, and cover it with breadcrumbs. Bake it, and pour caper sauce on the dish. It can also be roasted, with the skin removed and whipped nicely. Serve it with good gravy and garnish with slices of currant jelly.

The neck of mutton is fit only for soup, the liver is very good when broiled.

The neck of mutton is only good for soup, but the liver is really tasty when grilled.

BOILED SHOULDER OF MUTTON.

Put it in cold water with some salt, and boil it till tender; serve it up covered with onion sauce.

Put it in cold water with some salt and boil it until it's tender; serve it topped with onion sauce.

SHOULDER OF MUTTON WITH CELERY SAUCE.

Wash and clean ten heads of celery, cut off the green tops and take off the outside stalks, cut the heads in thin slices, boil them tender in a little milk, just enough for gravy, add salt, and thicken it with a spoonful of butter and some white flour; boil the shoulder and pour the sauce over it.

Wash and clean ten heads of celery, cut off the green tops, and remove the outer stalks. Slice the celery thinly, then boil it until tender in a bit of milk—just enough for gravy. Add salt, and thicken it with a spoonful of butter and some white flour. Boil the shoulder and pour the sauce over it.

ROASTED LOIN OF MUTTON.

Cut the loin in four pieces, take off the skin, rub each piece with salt, wash them with the yelk of an egg, and cover them thickly with bread crumbs, chopped parsley, pepper and salt; wrap them up securely in paper, put them on a bird spit, and roast them; put a little brown gravy in the dish, and garnish with pickle.

Cut the loin into four pieces, remove the skin, rub each piece with salt, wash them with egg yolk, and coat them generously with breadcrumbs, chopped parsley, pepper, and salt; wrap them securely in paper, place them on a spit, and roast them; add a little brown gravy to the dish, and garnish with pickles.

PORK.

TO CURE BACON.

Hogs are in the highest perfection, from two and a half to four years old, and make the best bacon, when they do not weigh more than one hundred and fifty or sixty at farthest; they should be fed with corn, six weeks at least, before they are killed, and the shorter distance they are driven to market, the better will their flesh be. To secure them against the possibility of spoiling, salt them before they get cold; take out the chine or back-bone from the neck to the tail, cut the hams, shoulders and middlings; take the ribs from the shoulders and the leaf fat from the hams: have such tubs as are directed for beef, rub a large table spoonful of saltpetre on the inside of each ham, for some minutes, then rub both sides well with salt, sprinkle the bottom of the tub with salt, lay the hams with the skin downward, and put a good deal of salt between each layer; salt the shoulders and middlings in the same manner, but less saltpetre is necessary; cut the jowl or chop from the head, and rub it with salt and saltpetre. You should cut off the feet just above the knee joint; take off the ears and nose, and lay them in a large tub of cold water for souse. When the jowls have been in salt two weeks, hang them up to smoke--do so with the shoulders and middlings at the end of three weeks, and the hams at the end of four. If they remain longer in salt they will be hard. Remember to hang the hams and shoulders with the hocks down, to preserve the juices. Make a good smoke every morning, and be careful not to have a blaze; the smoke-house should stand alone, for any additional heat will spoil the meat. During the hot weather, beginning the first of April, it should be occasionally taken down, examined--rubbed with hickory ashes, and hung up again.

Hogs are at their best between two and a half to four years old and make the best bacon when they weigh no more than one hundred fifty or sixty pounds at most. They should be fed corn for at least six weeks before slaughter, and the shorter the distance to market, the better the meat will be. To prevent spoilage, salt them while they're still warm; remove the backbone from the neck to the tail, and cut out the hams, shoulders, and middle cuts. Take the ribs from the shoulders and the leaf fat from the hams. Use tubs designed for beef, rub a large tablespoon of saltpeter on the inside of each ham for a few minutes, then rub both sides generously with salt. Sprinkle salt at the bottom of the tub, place the hams skin side down, and put a good amount of salt between each layer; salt the shoulders and middle cuts in the same way, but use less saltpeter. Remove the jowl from the head and rub it with salt and saltpeter. Cut off the feet just above the knee joint, remove the ears and nose, and soak them in a large tub of cold water for souse. After the jowls have been in salt for two weeks, hang them to smoke—do this with the shoulders and middle cuts after three weeks, and the hams after four weeks. If they stay in salt longer, they will become tough. Remember to hang the hams and shoulders with the hocks down to keep the juices. Create a good smoke every morning, being careful not to let it blaze; the smokehouse should be free-standing, as any extra heat will ruin the meat. During the hot weather starting in April, occasionally take the meat down, check it, rub with hickory ashes, and hang it up again.

The generally received opinion that saltpetre hardens meat, is entirely erroneous:--it tends greatly to prevent putrefaction, but will not make it hard; neither will laying in brine five or six weeks in cold weather, have that effect, but remaining in salt too long, will certainly draw off the juices, and harden it. Bacon should be boiled in a large quantity of water, and a ham is not done sufficiently, till the bone on the under part comes off with ease. New bacon requires much longer boiling than that which is old.

The common belief that saltpeter makes meat tough is completely wrong: it mainly helps to prevent decay, but it doesn’t actually toughen the meat. Similarly, soaking meat in brine for five or six weeks in cold weather won’t harden it either, but if it stays in salt too long, it will definitely draw out the juices and make it tough. Bacon should be boiled in a large amount of water, and a ham isn’t fully cooked until the bone on the underside comes off easily. Fresh bacon needs to be boiled for much longer than older bacon.

TO MAKE SOUSE.

Let all the pieces you intend to souse, remain covered with cold water twelve hours; then wash them out, wipe off the blood, and put them again in fresh water; soak them in this manner, changing the water frequently, and keeping it in a cool place, till the blood is drawn away; scrape and clean each piece perfectly nice, mix some meal with water, add salt to it, and boil your souse gently, until you can run a straw into the skin with ease. Do not put too much in the pot, for it will boil to pieces and spoil the appearance. The best way is to boil the feet in one pot, the ears and nose in another, and the heads in a third; these should be boiled till you can take all the bones out; let them get cold, season the insides with pepper, salt, and a little nutmeg; make it in a tight roll, sew it up close in a cloth, and press it lightly. Mix some more meal and cold water, just enough to look white; add salt, and one-fourth of vinegar; put your souse in different pots, and keep it well covered with this mixture, and closely stopped. It will be necessary to renew this liquor every two or three weeks. Let your souse get quite cold after boiling, before you put it in the liquor, and be sure to use pale coloured vinegar, or the souse will be dark. Some cooks singe the hair from the feet, etcetera, but this destroys the colour: good souse will always be white.

Let all the pieces you plan to soak stay covered in cold water for twelve hours; then rinse them, wipe off the blood, and put them back in fresh water. Soak them this way, changing the water regularly, and keeping it in a cool place until the blood is drawn out. Scrape and clean each piece thoroughly, mix some flour with water, add salt, and simmer your dish gently until you can easily insert a straw into the skin. Don’t overcrowd the pot, or it will break apart and look unappetizing. The best approach is to boil the feet in one pot, the ears and nose in another, and the heads in a third; these should be boiled until you can remove all the bones. Let them cool, season the insides with pepper, salt, and a little nutmeg; roll it tightly, sew it up in cloth, and press it gently. Mix some more flour and cold water, just enough to appear white; add salt and one-fourth vinegar; place your dish in different pots, making sure it's well covered with this mixture, and keep it securely sealed. You will need to change this liquid every two or three weeks. Allow your dish to cool completely after boiling before adding it to the mixture, and make sure to use pale vinegar, or it will turn dark. Some cooks singe the hair from the feet, etc., but this ruins the color: good dishes will always be white.

TO ROAST A PIG.

The pig must be very fat, nicely cleaned, and not too large to lie in the dish; chop the liver fine and mix it with crumbs of bread, chopped onion and parsley, with pepper and salt, make it into a paste with butter and an egg, stuff the body well with it, and sew it up, spit it, and have a clear fire to roast it; baste with salt and water at first, then rub it frequently with a lump of lard wrapped in a piece of clean linen; this will make it much more crisp than basting it from the dripping pan. When the pig is done, take off the head, separate the face from the chop, cut both in two and take off the ears, take out the stuffing, split the pig in two parts lengthways, lay it in the dish with the head, ears, and feet, which have been cut off, placed on each side, put the stuffing in a bowl with a glass of wine, and as much dripping as will make it sufficiently liquid, put some of it under the pig, and serve the rest in a boat.

The pig should be really fat, nicely cleaned, and not too big to fit in the dish. Chop the liver finely and mix it with breadcrumbs, chopped onion, parsley, pepper, and salt. Blend it into a paste with butter and an egg, stuff the body well with it, and sew it up. Skewer it and have a clear fire to roast it; baste it initially with salt and water, then frequently rub it with a piece of lard wrapped in clean linen. This will make it much crispier than basting from the dripping pan. Once the pig is done, remove the head, separate the face from the chop, cut both in half, and take off the ears. Remove the stuffing, split the pig in half lengthwise, and place it in the dish with the head, ears, and feet on each side. Put the stuffing in a bowl with a glass of wine and enough dripping to make it liquid. Place some of it under the pig and serve the rest in a gravy boat.

TO BARBECUE SHOTE.^[1]

This is the name given in the southern states to a fat young hog, which, when the head and feet are taken off, and it is cut into four quarters, will weigh six pounds per quarter. Take a fore-quarter, make several incisions between the ribs, and stuff it with rich forcemeat; put it in a pan with a pint of water, two cloves of garlic, pepper, salt, two gills of red wine, and two of mushroom catsup, bake it, and thicken the gravy with batter and brown flour; it must be jointed, and the ribs cut across before it is cooked; or it cannot be carved well; lay it in the dish with the ribs uppermost; if it be not sufficiently brown, add a little burnt sugar to the gravy, garnish with balls.

This is the name used in the southern states for a fat young pig, which, when you remove the head and feet and cut it into four quarters, weighs six pounds per quarter. Take a fore-quarter, make several cuts between the ribs, and stuff it with rich filling; place it in a pan with a pint of water, two cloves of garlic, pepper, salt, two cups of red wine, and two cups of mushroom ketchup, then bake it and thicken the gravy with batter and brown flour. It needs to be jointed, and the ribs should be cut across before cooking; otherwise, it won’t carve well. Serve it on the dish with the ribs facing up; if it isn’t browned enough, add a bit of burnt sugar to the gravy, and garnish with balls.

TO ROAST A FORE-QUARTER OF SHOTE.

Joint it for the convenience of carving, roast it before a brisk fire; when done, take the skin off, dredge and froth it, put a little melted butter with some caper vinegar over it, or serve it with mint sauce.

Joint it for easier carving, roast it over a hot fire; when it's done, remove the skin, dust it and whip it up, then drizzle a bit of melted butter with some caper vinegar over it, or serve it with mint sauce.

TO MAKE SHOTE CUTLETS.

Take the skin from the hind-quarter, and cut it in pieces, prepare them in the way directed for veal cutlets, make a little nice gravy with the skin and the scraps of meat left, thicken it with butter and brown flour, and season it in any way you like.

Remove the skin from the hind quarter and cut it into pieces. Prepare it as you would veal cutlets. Make a tasty gravy using the skin and leftover meat scraps, thicken it with butter and brown flour, and season it however you prefer.

TO CORN SHOTE.

Rub a hind-quarter with saltpetre and common salt, let it lie ten days, then boil it, and put either carrots or parsnips under it.

Rub a hind leg with saltpeter and regular salt, let it sit for ten days, then boil it and place either carrots or parsnips underneath.

SHOTE'S HEAD.

Take out the brains, and boil the head till quite tender, cut the heart and liver from the harslet, and boil the feet with the head; cut all the meat from the head in small pieces, mince the tongue and chop the brains small, take some of the water the head was boiled in, season it with onion, parsley and thyme, all chopped fine, add any kind of catsup--thicken it with butter and brown flour, stew the whole in it fifteen minutes, and put it in the dish: have the heart roasted to put in the middle, lay the broiled liver around, and garnish it with green pickle.

Remove the brains and boil the head until it's tender. Cut the heart and liver from the harslet and boil the feet along with the head. Chop all the meat from the head into small pieces, mince the tongue, and finely chop the brains. Take some of the water the head was boiled in, season it with finely chopped onion, parsley, and thyme, add any type of ketchup, and thicken it with butter and brown flour. Simmer everything together for fifteen minutes and place it on a dish. Roast the heart to place in the center, arrange the broiled liver around it, and garnish with green pickle.

LEG OF PORK WITH PEASE PUDDING.

Boil a small leg of pork that has been sufficiently salted, score the top and serve it up; the pudding must be in a separate dish; get small delicate pease, wash them well, and tie them in a cloth, allowing a little room for swelling, boil them with the pork, then mash and season them, tie them up again and finish boiling it; take care not to break the pudding in turning it out.

Boil a small, properly salted leg of pork, score the top, and serve it. The pudding should be in a separate dish. Get some small, tender peas, wash them thoroughly, and tie them up in a cloth, leaving a little space for them to expand. Boil them with the pork, then mash and season them. Tie them back up and finish boiling. Be careful not to break the pudding when you turn it out.

STEWED CHINE.

Take the neck chine, rub it well with salt, lay it in a pan, put it in a pint of water, and fill it up with sweet potatos nicely washed, but not peeled, cover it close and bake it till done; serve it up with the potatos, put a little of the gravy in the dish.

Take the neck chine, rub it thoroughly with salt, place it in a pan, add a pint of water, and fill it up with well-washed sweet potatoes (leave the skins on). Cover it tightly and bake it until it’s cooked through; serve it with the potatoes, adding a little of the gravy to the dish.

TO TOAST A HAM.

Boil it well, take off the skin, and cover the top thickly with bread crumbs, put it in an oven to brown, and serve it up.

Boil it well, peel off the skin, and generously cover the top with bread crumbs, then put it in the oven to brown and serve it up.

TO STUFF A HAM.

Take a well smoked ham, wash it very clean, make incisions all over the top two inches deep, stuff them quite full with parsley chopped small and some pepper, boil the ham sufficiently; do not take off the skin. It must be eaten cold.

Take a well-smoked ham, wash it thoroughly, make cuts all over the top two inches deep, and fill those cuts with finely chopped parsley and some pepper. Boil the ham until it's cooked; don't remove the skin. It should be eaten cold.

SOUSED FEET IN RAGOUT.

Split the feet in two, dredge them with flour and fry them a nice brown; have some well seasoned gravy thickened with brown flour and butter; stew the feet in it a few minutes.

Split the feet in half, coat them with flour, and fry them until they’re a nice brown; make sure you have some well-seasoned gravy thickened with brown flour and butter; simmer the feet in it for a few minutes.

TO MAKE SAUSAGES.

Take the tender pieces of fresh pork, chop them exceedingly fine--chop some of the leaf fat, and put them together in the proportion of three pounds of pork to one of fat, season it very high with pepper and salt, add a small quantity of dried sage rubbed to a powder, have the skins nicely prepared, fill them and hang them in a dry place. Sausages are excellent made into cakes and fried, but will not keep so well as in skins.

Take the tender pieces of fresh pork and chop them very finely. Chop some of the leaf fat and mix it in a ratio of three pounds of pork to one pound of fat. Season it generously with pepper and salt, and add a small amount of dried sage that’s been crushed into a powder. Prepare the casings carefully, fill them up, and hang them in a dry place. Sausages are great when made into patties and fried, but they won't last as long when made in casings.

TO MAKE BLACK PUDDINGS.

Catch the blood as it runs from the hog, stir it continually till cold to prevent its coagulating; when cold thicken it with boiled rice or oatmeal, add leaf fat chopped small, pepper, salt, and any herbs that are liked, fill the skins and smoke them two or three days; they must be boiled before they are hung up, and prick them with a fork to keep them from bursting.

Catch the blood as it flows from the pig, stir it constantly until it cools to prevent clotting; once cooled, thicken it with cooked rice or oatmeal, add finely chopped leaf fat, pepper, salt, and any favorite herbs, fill the casings and smoke them for two or three days; they need to be boiled before hanging, and poke them with a fork to stop them from bursting.

A SEA PIE.

Lay at the bottom of a small Dutch oven some slices of boiled pork or salt beef, then potatos and onions cut in slices, salt, pepper, thyme and parsley shred fine, some crackers soaked, and a layer of fowls cut up, or slices of veal; cover them with a paste not too rich, put another layer of each article, and cover them with paste until the oven is full; put a little butter between each layer, pour in water till it reaches the top crust, to which you must add wine, catsup of any kind you please, and some pounded cloves; let it stew until there is just gravy enough left; serve it in a deep dish and pour the gravy on.

Lay some slices of boiled pork or salt beef at the bottom of a small Dutch oven, then add sliced potatoes and onions, salt, pepper, thyme, and finely chopped parsley. Soak some crackers and add a layer of cut-up fowl or slices of veal on top; cover everything with a not-too-rich pastry. Add another layer of each ingredient and cover them with pastry until the oven is full. Put a bit of butter between each layer and pour in water until it reaches the top crust. Then add wine, any type of ketchup you prefer, and some ground cloves. Let it simmer until just enough gravy is left. Serve it in a deep dish and pour the gravy over it.

TO MAKE PASTE FOR THE PIE.

Pour half a pound of butter or dripping, boiling hot, into a quart of flour, add as much water as will make it a paste, work it and roll it well before you use it. It is quite a savoury paste.

Pour half a pound of butter or fat, boiling hot, into a quart of flour, add enough water to make it into a paste, and mix and roll it out well before using it. It’s a really tasty paste.

BOLOGNA SAUSAGES.

Take one pound of bacon--fat and lean, one ditto veal, do., pork, do., suet, chop all fine, season highly: fill the skins, prick and boil them an hour, and hang them to dry--grated bread or boiled rice may be added: clean the skins with salt and vinegar.

Take one pound of bacon—both fatty and lean, one pound of veal, one pound of pork, and one pound of suet; chop everything finely and season it well. Fill the casings, prick them, and boil for an hour, then hang them up to dry. You can add grated bread or boiled rice. Clean the casings with salt and vinegar.

FISH.

TO CURE HERRINGS.

The best method for preserving herrings, and which may be followed with ease, for a small family, is to take the brine left of your winter stock for beef, to the fishing place, and when the seine is hauled, to pick out the largest herrings, and throw them alive into the brine; let them remain twenty-four hours, take them out and lay them on sloping planks, that the brine may drain off; have a tight barrel, put some coarse alum salt at the bottom, then put in a layer of herrings--take care not to bruise them; sprinkle over it alum salt and some saltpetre, then fish, salt, and saltpetre, till the barrel is full; keep a board over it. Should they not make brine enough to cover them in a few weeks, you must add some, for they will be rusty if not kept under brine. The proper time to salt them is when they are quite fat: the scales will adhere closely to a lean herring, but will be loose on a fat one--the former is not fit to be eaten. Do not be sparing of salt when you put them up. When they are to be used, take a few out of brine, soak them an hour or two, scale them nicely, pull off the gills, and the only entrail they have will come with them; wash them clean and hang them up to dry. When to be broiled, take half a sheet of white paper, rub it over with butter, put the herring in, double the edges securely, and broil without burning it. The brine the herrings drink before they die, has a wonderful effect in preserving their juices: when one or two years old, they are equal to anchovies.

The best way to preserve herrings, which is easy for a small family, is to take the leftover brine from your winter beef stock to the fishing location. When the seine is pulled in, pick out the largest herrings and throw them live into the brine. Let them sit for twenty-four hours, then take them out and lay them on sloping planks so the brine can drain off. Get a tight barrel, put some coarse alum salt at the bottom, then add a layer of herrings—be careful not to bruise them. Sprinkle alum salt and some saltpetre over them, then layer fish, salt, and saltpetre until the barrel is full. Keep a board on top. If they don’t produce enough brine to cover them in a few weeks, you need to add some because they’ll spoil if not kept in brine. The right time to salt them is when they’re very fatty: the scales will stick tightly to a lean herring but will be loose on a fat one—the lean ones aren’t fit to eat. Don’t be stingy with salt when packing them. When you’re ready to use them, take a few out of the brine, soak them for an hour or two, scale them well, remove the gills, and the only entrail they have will come off with them. Clean them and hang them up to dry. When ready to broil, take a half sheet of white paper, rub it with butter, place the herring inside, securely fold the edges, and broil without burning. The brine the herrings absorb before they die wonderfully preserves their juices: when they’re one or two years old, they’re as good as anchovies.

TO BAKE STURGEON.

Get a piece of sturgeon with the skin on, the piece next to the tail, scrape it well, cut out the gristle, and boil it about twenty minutes to take out the oil; take it up, pull off the large scales, and when cold, stuff it with forcemeat, made of bread crumbs, butter, chopped parsley, pepper and salt, put it in a Dutch oven just large enough to hold it, with a pint and a half of water, a gill of red wine, one of mushroom catsup, some salt and pepper, stew it gently till the gravy is reduced to the quantity necessary to pour over it; take up your sturgeon carefully, thicken the gravy with a spoonful of butter rubbed into a large one of brown flour;--see that it is perfectly smooth when you put it in the dish.

Get a piece of sturgeon with the skin on, specifically the piece next to the tail. Clean it thoroughly, remove the gristle, and boil it for about twenty minutes to get rid of the oil. Take it out, remove the large scales, and when it's cool, stuff it with a mixture made of bread crumbs, butter, chopped parsley, pepper, and salt. Place it in a Dutch oven that’s just big enough to hold it, with a pint and a half of water, a gill of red wine, one of mushroom ketchup, along with some salt and pepper. Simmer it gently until the gravy reduces to the right amount to pour over it. Carefully take out the sturgeon, and thicken the gravy with a spoonful of butter mixed into a large spoonful of brown flour. Make sure it’s perfectly smooth before you serve it.

TO MAKE STURGEON CUTLETS.

The tail piece is the best; skin it and cut off the gristle, cut it into slices about half an inch thick, sprinkle over them pepper and salt, dredge them with flour, and fry them a nice light brown; have ready a pint of good gravy, seasoned with catsup, wine, and a little pounded cloves, and thickened with brown flour and butter; when the cutlets are cold, put them into the gravy and stew them a few minutes; garnish the dish with nice forcemeat balls and parsley fried crisp.

The tail piece is the best; remove the skin and cut off the gristle, slice it into pieces about half an inch thick, sprinkle pepper and salt over them, coat them in flour, and fry them until they're a nice light brown. Prepare a pint of good gravy, seasoned with ketchup, wine, and a bit of ground cloves, thickened with brown flour and butter. Once the cutlets are cooled, place them in the gravy and let them simmer for a few minutes. Garnish the dish with tasty meatballs and crispy fried parsley.

STURGEON STEAKS.

Cut them as for the cutlets, dredge them, and fry them nicely; dish them quickly lest they get cold; pour over melted butter with chopped parsley, and garnish with fried parsley.

Cut them like you would for cutlets, coat them, and fry them well; serve them promptly so they don't get cold; drizzle with melted butter mixed with chopped parsley, and top with fried parsley for garnish.

TO BOIL STURGEON.

Leave the skin on, which must be nicely scraped, take out the gristle, rub it with salt, and let it lie an hour, then put it on in cold water with some salt and a few cloves of garlic; it must be dredged with flour before it is put into the water, skim it carefully, and when dished, pour over it melted butter with chopped parsley, a large spoonful of mushroom catsup, one of lemon pickle, and one of pepper vinegar; send some of it to table in a sauce boat;--the sturgeon being a dry fish, rich sauce is necessary.

Leave the skin on, which should be nicely scraped, remove the gristle, rub it with salt, and let it sit for an hour. Then put it in cold water with some salt and a few cloves of garlic; it should be dredged with flour before being added to the water. Skim it carefully, and when serving, pour melted butter over it with chopped parsley, a large spoonful of mushroom ketchup, one of lemon pickle, and one of pepper vinegar. Serve some of it in a sauceboat; since the sturgeon is a dry fish, a rich sauce is essential.

TO BAKE A SHAD.

The shad is a very indifferent fish unless it be large and fat; when you get a good one, prepare it nicely, put some forcemeat inside, and lay it at full length in a pan with a pint of water, a gill of red wine, one of mushroom catsup, a little pepper, vinegar, salt, a few cloves of garlic, and six cloves: stew it gently till the gravy is sufficiently reduced; there should always be a fish-slice with holes to lay the fish on, for the convenience of dishing without breaking it; when the fish is taken up, slip it carefully into the dish; thicken the gravy with butter and brown flour, and pour over it.

The shad is not a great fish unless it's large and fatty; when you find a good one, prepare it well, stuff it with some filling, and lay it flat in a pan with a pint of water, a gill of red wine, one of mushroom ketchup, a bit of pepper, vinegar, salt, a few cloves of garlic, and six whole cloves. Stew it gently until the sauce is reduced enough; always use a fish slice with holes to move the fish without breaking it. Once the fish is lifted, carefully place it into the dish, thicken the sauce with butter and brown flour, and pour it over.

TO BOIL A SHAD.

Get a nice fat shad, fresh from the water, that the skin may not crack in boiling, put it in cold water on a slice, in a kettle of proper length, with a wine glass of pale vinegar, salt, a little garlic, and a bundle of parsley; when it is done, drain all the water from the fish, lay it in the dish, and garnish with scraped horse-radish; have a sauce boat of nice melted butter, to mix with the different catsups, as taste shall direct.

Get a nice, fat shad, fresh from the water so the skin won’t crack when boiling. Place it in cold water with a slice of it in a kettle of suitable length, adding a wine glass of light vinegar, salt, a bit of garlic, and a bunch of parsley. Once it’s done, drain all the water from the fish, put it on a plate, and top it with grated horseradish. Have a sauce boat of good melted butter to mix with the various sauces depending on your taste.

TO ROAST A SHAD.

Fill the cavity with good forcemeat, sew it up, and tie it on a board of proper size, cover it with bread crumbs, with some salt and pepper, set it before the fire to roast; when done on one side, turn it, tie it again, and when sufficiently done, pull out the thread, and serve it up with butter and parsley poured over it.

Fill the cavity with quality ground meat, sew it up, and secure it on a suitable board. Cover it with breadcrumbs, some salt, and pepper, then place it by the fire to roast. Once it’s done on one side, flip it, tie it again, and when it’s cooked through, remove the thread and serve it with butter and parsley poured on top.

TO BROIL A SHAD.

Separate one side from the back-bone, so that it will lie open without being split in two; wash it clean, dry it with a cloth, sprinkle some salt and pepper on it, and let it stand till you are ready to broil it; have the gridiron hot and well greased, broil it nicely, and pour over it melted butter.

Separate one side from the backbone, so it lays open without splitting in two; wash it thoroughly, dry it with a cloth, sprinkle some salt and pepper on it, and let it sit until you're ready to broil it; heat the grill until it's hot and well-greased, broil it nicely, and pour melted butter over it.

TO BOIL ROCK FISH.

The best part of the rock is the head and shoulders--clean it nicely, put it into the fish kettle with cold water and salt, boil it gently and skim it well; when done, drain off the water, lay it in the dish, and garnish with scraped horse-radish; have two boats of tatter nicely melted with chopped parsley, or for a change, you may have anchovy butter; the roe and liver should be fried and served in separate dishes. If any of the rock be left, it will make a delicious dish next day;--pick it in small pieces, put it in a stew pan with a gill of water, a good lump of butter, some salt, a large spoonful of lemon pickle, and one of pepper vinegar--shake it over the fire till perfectly hot, and serve it up. It is almost equal to stewed crab.

The best part of the fish is the head and shoulders—clean it well, put it in a pot with cold water and salt, boil it gently, and skim it properly; when it’s done, drain the water, place it on a dish, and top it with grated horseradish; have two containers of butter nicely melted with chopped parsley, or for a change, you can use anchovy butter; the roe and liver should be fried and served in separate dishes. If there's any fish left, it will make a tasty dish the next day—shred it into small pieces, put it in a saucepan with a cup of water, a good chunk of butter, some salt, a generous spoonful of lemon pickle, and one of pepper vinegar—shake it over the heat until it's hot, and serve it up. It's almost as good as stewed crab.

TO FRY PERCH.

Clean the fish nicely, but do not take out the roes, dry them on a cloth, sprinkle some salt, and dredge them with flour, lay them separately on a board; when one side is dry, turn them, sprinkle salt and dredge the other side; be sure the lard boils when you put the fish in, and fry them with great care; they should be a yellowish brown when done. Send melted butter or anchovy sauce in a boat.

Clean the fish thoroughly, but don’t remove the roe. Dry them on a cloth, sprinkle some salt on them, and coat them with flour. Lay them out separately on a board; when one side is dry, flip them over, sprinkle salt, and coat the other side. Make sure the lard is boiling when you add the fish, and fry them carefully; they should be a yellowish-brown when they're done. Serve melted butter or anchovy sauce in a small dish.

TO PICKLE OYSTERS.

Select the largest oysters, drain off their liquor, and wash them in clean water; pick out the pieces of shells that may be left, put them in a stew pan with water proportioned to the number of oysters, some salt, blades of mace, and whole black pepper; stew them a few minutes, then put them in a pot, and when cold, add as much pale vinegar as will give the liquor an agreeable acid.

Select the largest oysters, drain their liquid, and wash them in clean water; remove any shell fragments that may remain, and place them in a stew pan with water based on the number of oysters, some salt, blades of mace, and whole black pepper; simmer them for a few minutes, then transfer them to a pot, and when they’ve cooled, add enough pale vinegar to create a pleasant acidity in the liquid.

TO MAKE A CURRY OF CATFISH.

Take the white channel catfish, cut off their heads, skin and clean them, cut them in pieces four inches long, put as many as will be sufficient for a dish into a stew pan with a quart of water, two onions, and chopped parsley; let them stew gently till the water is reduced to half a pint, take the fish out and lay them on a dish, cover them to keep them hot, rub a spoonful of butter into one of flour, add a large tea-spoonful of curry powder, thicken the gravy with it, shake it over the fire a few minutes, and pour it over the fish; be careful to have the gravy smooth.

Take white channel catfish, remove their heads, skin and clean them, then cut them into four-inch pieces. Put as many pieces as you need for a dish into a stew pan with a quart of water, two onions, and chopped parsley. Let them simmer gently until the water is reduced to half a pint. Take the fish out and place them on a dish, covering them to keep warm. Mix a spoonful of butter with some flour, add a large teaspoon of curry powder, and use it to thicken the gravy. Heat it over the fire for a few minutes, then pour it over the fish, ensuring the gravy is smooth.

TO DRESS A COD'S HEAD AND SHOULDERS.

Take out the gills and the blood from the bone, wash the head very clean, rub over it a little salt, then lay it on your fish plate; throw in the water a good handful of salt, with a glass of vinegar, 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, strip the skin nicely 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; you must keep basting it all the time to make it froth well; when it is a fine light brown, dish it up, and garnish it with a lemon cut in slices, scraped horse-radish, barberries, a few small fish fried and laid around it, or fried oysters--cut the roe and liver in slices, and lay over it a little of the lobster out of the sauce in lumps, and then serve it up.

Remove the gills and blood from the bone, clean the head thoroughly, rub a bit of salt on it, and then place it on your fish plate. Add a generous handful of salt and a glass of vinegar to the water, then put in the fish and let it simmer gently for half an hour; if it's a large fish, let it cook for three-quarters of an hour. Carefully take it out, peel off the skin nicely, set it in front of a hot fire, sprinkle it all over with flour, and baste it well with butter. Once the froth starts to rise, sprinkle some very fine white bread crumbs on top; keep basting it continually to ensure it froths well. When it turns a nice light brown, serve it up and garnish it with slices of lemon, grated horseradish, barberries, a few small fried fish arranged around it, or fried oysters. Cut the roe and liver into slices, place them on top along with some chunks of lobster from the sauce, and then serve.

TO MAKE SAUCE FOR THE COD'S HEAD.

Take a lobster, if it be alive, stick a skewer in the rent of the tail, (to keep the water out,) throw a handful of salt in the water; when it boils, put in the lobster, and boil it half an hour; if it has spawn on it, pick them off, and pound them exceedingly fine in a marble mortar, and put them into half a pound of good melted butter, then take the meat out of the lobster, pull it in bits, and put it in your butter, with a meat spoonful of lemon pickle, and the same of walnut catsup, a slice of lemon, one or two slices of horse-radish, a little beaten mace, salt and cayenne to your taste; boil them one minute, then take out the horse-radish and lemon, and serve it up in your sauce boat.

Take a live lobster, stick a skewer through the split in its tail (to keep the water out), and add a handful of salt to the water. When it boils, drop in the lobster and boil it for half an hour. If it has any spawn on it, remove it and grind it really fine in a marble mortar. Mix it into half a pound of good melted butter, then take the meat out of the lobster, shred it, and add it to your butter along with a spoonful of lemon pickle, the same amount of walnut ketchup, a slice of lemon, one or two slices of horseradish, a bit of ground mace, salt, and cayenne to taste. Boil it for one minute, then remove the horseradish and lemon, and serve it up in your sauce boat.

N.B. If you cannot get lobsters, you may make shrimp, cockle, or muscle sauce, the same way; if there can be no shell fish got, you then may add two anchovies cut small, a spoonful of walnut liquor, a large onion stuck with cloves--strain and put it in the sauce boat.

N.B. If you can't get lobsters, you can make the sauce using shrimp, cockles, or mussels in the same way; if shellfish isn't available, you can add two chopped anchovies, a spoonful of walnut liquor, and a large onion studded with cloves—strain it and pour it into the sauceboat.

TO DRESS A SALT COD.

Steep your salt fish in water all night, with a glass of vinegar; it will take out the salt, and make it taste like fresh fish; the next day boil it; when it is enough take off the skin, pull it in fleaks into your dish, then pour egg sauce over it, or parsnips boiled and beat fine, with butter and cream; send it to the table on a water plate, for it will soon grow cold.

Soak your salt fish in water overnight with a glass of vinegar; it will remove the salt and make it taste like fresh fish. The next day, boil it; when it's done, take off the skin, flake it into your dish, then pour egg sauce over it, or use boiled parsnips that have been mashed with butter and cream. Serve it on a warm plate, as it will cool down quickly.

MATELOTE OF ANY KIND OF FIRM FISH.

Cut the fish in pieces six inches long, put it in a pot with onion, parsley, thyme, mushrooms, a little spice, pepper and salt--add red wine and water enough for gravy, set it on a quick fire and reduce it one-third, thicken with a spoonful of butter and two of flour; put it in a dish with bits of bread fried in butter, and pour the gravy over it.

Cut the fish into six-inch pieces, place it in a pot with onion, parsley, thyme, mushrooms, a little spice, pepper, and salt—add red wine and enough water for gravy. Set it on high heat and reduce it by one-third, then thicken with a spoonful of butter and two spoons of flour. Serve it on a plate with pieces of bread fried in butter, and pour the gravy over it.

CHOWDER, A SEA DISH.

Take any kind of firm fish, cut it in pieces six inches long, sprinkle salt and pepper over each piece, cover the bottom of a small Dutch oven with slices of salt pork about half boiled, lay in the fish, strewing a little chopped onion between; cover with crackers that have been soaked soft in milk, pour over it two gills of white wine, and two of water; put on the top of the oven, and stew it gently about an hour; take it out carefully, and lay it in a deep dish; thicken the gravy with a little flour and a spoonful of butter, add some chopped parsley, boil it a few minutes, and pour it over the fish--serve it up hot.

Take any firm fish, cut it into six-inch pieces, sprinkle salt and pepper on each piece, and cover the bottom of a small Dutch oven with half-cooked slices of salt pork. Place the fish in, adding some chopped onion in between. Cover it with crackers that have been soaked soft in milk, then pour in two gills of white wine and two gills of water. Put the lid on the oven and simmer gently for about an hour. Carefully remove it and place it in a deep dish. Thicken the sauce with a little flour and a spoonful of butter, add some chopped parsley, boil it for a few minutes, and pour it over the fish—serve it hot.

TO PICKLE STURGEON.

The best sturgeons are the small ones, about four feet long without the head, and the best part is the one near the tail. After the sturgeon is split through the back bone, take a piece with the skin on, which is essential to its appearance and goodness, cut off the gristle, scrape the skin well, wash it, and salt it--let it lie twenty-four hours, wipe off the salt, roll it, and tie it around with twine, put it on in a good deal of cold water, let it boil till you can run a straw easily into the skin, take it up, pull off the large scales, and when cold, put it in a pot, and cover it with one part vinegar, and two of salt and water; keep it closely stopped, and when served, garnish with green fennel.

The best sturgeons are the smaller ones, about four feet long without the head, and the best part is the section near the tail. After you split the sturgeon down the backbone, take a piece with the skin on, which is important for its appearance and flavor. Trim off the gristle, scrape the skin well, wash it, and salt it—let it sit for twenty-four hours. Wipe off the salt, roll it up, and tie it with twine. Place it in a good amount of cold water and let it boil until you can easily poke a straw through the skin. Remove it, pull off the large scales, and when it’s cool, put it in a pot and cover it with one part vinegar and two parts salt and water. Keep it tightly sealed, and when serving, garnish with fresh fennel.

TO CAVEACH FISH.

Cut the fish in pieces the thickness of your hand, wash it and dry it in a cloth, sprinkle on some pepper and salt, dredge it with flour, and fry it a nice brown; when it gets cold, put it in a pot with a little chopped onion between the layers, take as much vinegar and water as will cover it, mix with it some oil, pounded mace, and whole black pepper, pour it on, and stop the pot closely. This is a very convenient article, as it makes an excellent and ready addition to a dinner or supper. When served up, it should be garnished with green fennel, or parsley.

Cut the fish into pieces about the thickness of your hand, wash it, and dry it with a cloth. Sprinkle some pepper and salt on it, coat it with flour, and fry it until it's a nice brown. Once it cools, place it in a pot with some chopped onion layered in between. Add enough vinegar and water to cover it, mix in some oil, ground mace, and whole black pepper, then pour it over the fish and seal the pot tightly. This dish is very handy, as it makes an excellent and quick addition to any dinner or supper. When serving, it should be garnished with green fennel or parsley.

TO DRESS COD FISH.

Boil the fish tender, pick it from the bones, take an equal quantity of Irish potatos, or parsnips boiled and chopped, and the same of onions well boiled; add a sufficiency of melted butter, some grated nutmeg, pepper, and salt, with a little brandy or wine; rub them in a mortar till well mixed; if too stiff, liquify it with cream or thickened milk, put paste in the bottom of a dish, pour in the fish, and bake it. For change, it may be baked in the form of patties.

Boil the fish until tender, remove it from the bones, and combine it with an equal amount of boiled and chopped Irish potatoes or parsnips, along with the same amount of well-cooked onions. Add enough melted butter, some grated nutmeg, pepper, and salt, and a splash of brandy or wine. Mix everything in a mortar until well combined; if it's too thick, thin it out with cream or thickened milk. Place pastry at the bottom of a dish, pour in the fish mixture, and bake it. For a variation, you can bake it in the shape of patties.

COD FISH PIE.

Soak the fish, boil it and take off the skin, pick the meat from the bones, and mince it very fine; take double the quantity of your fish, of stale bread grated; pour over it as much new milk, boiling hot, as will wet it completely, add minced parsley, nutmeg, pepper, and made mustard, with as much melted butter as will make it sufficiently rich; the quantity must be determined by that of the other ingredients--beat these together very well, add the minced fish, mix it all, cover the bottom of the dish with good paste, pour the fish in, put on a lid and bake it.

Soak the fish, boil it, remove the skin, pick the meat off the bones, and chop it very finely. Take twice the amount of fish in stale bread crumbs; pour enough hot milk over it to soak it completely, then add chopped parsley, nutmeg, pepper, and prepared mustard, along with enough melted butter to make it rich. The amount should correspond to the other ingredients—mix everything together well, add the minced fish, combine it all, line the bottom of a dish with a good crust, pour in the fish mixture, cover it with a lid, and bake it.

TO DRESS ANY KIND OF SALTED FISH.

Take the quantity necessary for the dish, wash them, and lay them in fresh water for a night; then put them on the tin plate with holes, and place it in the fish kettle--sprinkle over it pounded cloves and pepper, with four cloves of garlic; put in a bundle of sweet herbs and parsley, a large spoonful of tarragon, and two of common vinegar, with a pint of wine; roll one quarter of a pound of butter in two spoonsful of flour, cut it in small pieces, and put it over the fish--cover it closely, and simmer it over a slow fire half an hour; take the fish out carefully, and lay it in the dish, set it over hot water, and cover it till the gravy has boiled a little longer--take out the garlic and herbs, pour it over the fish, and serve it up. It is very good when eaten cold with salad, garnished with parsley.

Take the amount needed for the dish, wash them, and soak them in fresh water overnight. Then place them on the tin plate with holes and put it in the fish kettle. Sprinkle pounded cloves and pepper over it, along with four cloves of garlic. Add a bundle of sweet herbs and parsley, a large spoonful of tarragon, and two spoonfuls of vinegar, along with a pint of wine. Roll a quarter of a pound of butter in two spoonfuls of flour, cut it into small pieces, and put it over the fish. Cover it tightly and simmer it over low heat for half an hour. Carefully take the fish out and place it on a serving dish, set it over hot water, and cover it until the gravy has boiled a little longer. Remove the garlic and herbs, pour the sauce over the fish, and serve it. It tastes great cold with salad, garnished with parsley.

TO FRICASSEE COD SOUNDS AND TONGUES.

Soak them all night in fresh water, take off the skins, cut them in two pieces, and boil them in milk and water till quite tender, drain them in a colander, and season with nutmeg, pepper, and a little salt--take as much new milk as will make sauce for it, roll a good lump of butter in flour, melt it in the milk, put the fish in, set it over the fire, and stir it till thick enough, and serve it up.

Soak them overnight in fresh water, remove the skins, cut them in half, and boil them in a mix of milk and water until they're tender. Drain them in a colander and season with nutmeg, pepper, and a little salt. Use enough fresh milk to make a sauce for it, roll a good amount of butter in flour, melt it in the milk, add the fish, place it over the heat, and stir until it thickens, then serve it up.

AN EXCELLENT WAY TO DRESS FISH.

Dredge the fish well with flour, sprinkle salt and pepper on them, and fry them a nice brown; set them by to get cold; put a quarter of a pound of butter in a frying pan; when it boils, fry tomatos with the skins taken off, parsley nicely picked, and a very little chopped onion; when done, add as much water as will make sauce for the fish--season it with pepper, salt, and pounded cloves; add some wine and mushroom catsup, put the fish in, and when thoroughly heated, serve it up.

Dredge the fish in flour, sprinkle salt and pepper on them, and fry until they’re a nice brown; set them aside to cool. Put a quarter of a pound of butter in a frying pan; when it’s hot, fry tomatoes with the skins removed, fresh parsley, and a little chopped onion; when it’s done, add enough water to create a sauce for the fish—season with pepper, salt, and ground cloves. Add some wine and mushroom ketchup, place the fish in, and once it’s heated through, serve it up.

FISH A-LA-DAUB.

Boil as many large white perch as will be sufficient for the dish; do not take off their heads, and be careful not to break their skins; when cold, place them in the dish, and cover them with savoury jelly broken. A nice piece of rock-fish is excellent done in the same way.

Boil as many large white perch as you need for the dish; don't remove their heads, and be careful not to break their skins. When they are cool, put them in the serving dish and top them with broken savory jelly. A good piece of rock fish is also great prepared the same way.

FISH IN JELLY.

Fill a deep glass dish half full of jelly--have as many small fish-moulds as will lie conveniently in it fill them with blanc mange; when they are cold, and the jelly set, lay them on it, as if going in different directions; put in a little more jelly, and let it get cold, to keep the fish in their places--then fill the dish so as to cover them. The jelly should be made of hog's feet, very light coloured, and perfectly transparent.

Fill a deep glass dish halfway with jelly. Have as many small fish-shaped molds as can comfortably fit in it, and fill them with blancmange. Once they are cool and the jelly is set, place the molds in the jelly as if the fish are swimming in different directions. Add a little more jelly and let it cool to hold the fish in place, then fill the dish to cover them completely. The jelly should be made from pig's feet, very light in color and perfectly clear.

TO MAKE EGG SAUCE FOR A SALT COD.

Boil four eggs hard, first half chop the white, then put in the yelks, and chop them both together, but not very small; put them into half a pound of good melted butter, and let it boil up--then pour it on the fish.

Boil four eggs until they're hard. First, chop the whites in half, then add the yolks and chop them both together, but not too finely. Mix them into half a pound of good melted butter and let it come to a boil, then pour it over the fish.

TO DRESS COD SOUNDS.

Steep your sounds as you do the salt cod, and boil them in a large quantity of milk and water; when they are very tender and white, take them up, and drain the water out and skin them; then pour the egg sauce boiling hot over them, and serve them up.

Soak your sounds like you would salt cod, and boil them in a big mix of milk and water; once they’re really tender and white, take them out, drain the water, and remove the skin; then pour the hot egg sauce over them and serve.

TO STEW CARP.

Gut and scale your fish, wash and dry them well with a clean cloth, dredge them with flour, fry them in lard until they are a light brown, and then put them in a stew pan with half a pint of water, and half a pint of red wine, a meat spoonful of lemon pickle, the same of walnut catsup, a little mushroom powder and cayenne to your taste, a large onion stuck with cloves, and a slick of horse-radish; cover your pan close up to keep in the steam; let them stew gently over a stove fire, till the gravy is reduced to just enough to cover your fish in the dish; then take the fish out, and put them on the dish you intend for the table, set the gravy on the fire, and thicken it with flour, and a large lump of butter; boil it a little, and strain it over your fish; garnish them with pickled mushrooms and scraped horse-radish, and send them to the table.

Clean and scale your fish, wash and dry them thoroughly with a clean cloth. Coat them in flour and fry them in lard until they turn a light brown. Then, place the fish in a saucepan with half a pint of water, half a pint of red wine, a spoonful of lemon pickle, a spoonful of walnut ketchup, a bit of mushroom powder, and cayenne to taste. Add a large onion studded with cloves and a slice of horseradish. Cover the saucepan tightly to trap the steam and let it simmer gently on a stove until the gravy reduces just enough to cover the fish in the dish. After that, remove the fish and place it on the serving dish. Put the gravy back on the heat and thicken it with flour and a large chunk of butter. Let it boil for a bit, then strain it over the fish. Garnish with pickled mushrooms and grated horseradish, and serve at the table.

TO BOIL EELS.

Clean the eels, and cut off their heads, dry them, and turn them round on your fish plate, boil them in salt and water, and make parsley sauce for them.

Clean the eels, cut off their heads, dry them, and place them on your fish plate. Boil them in saltwater, and make parsley sauce to go with them.

TO PITCHCOCK EELS.

Skin and wash your eels, then dry them with a cloth, sprinkle them with pepper, salt, and a little dried sage, turn them backward and forward, and skewer them; rub a gridiron with beef suet, broil them a nice brown, put them on a dish with good melted butter, and lay around fried parsley.

Skin and wash your eels, then dry them with a cloth, sprinkle them with pepper, salt, and a little dried sage, turn them over and back, and skewer them; rub a grill with beef fat, grill them until they're a nice brown, place them on a dish with some good melted butter, and add fried parsley around them.

TO BROIL EELS.

When you have skinned and cleansed your eels as before, rub them with the yelk of an egg, strew over them bread crumbs, chopped parsley, sage, pepper, and salt; baste them well with butter, and set them in a dripping pan; serve them up with parsley and butter for sauce.

When you've skinned and cleaned your eels like before, rub them with the yolk of an egg, sprinkle bread crumbs, chopped parsley, sage, pepper, and salt over them; coat them well with butter and place them in a dripping pan; serve them with parsley and butter as a sauce.

TO SCOLLOP OYSTERS.

When the oysters are opened, put them in a bowl, and wash them out of their own liquor; put some in the scollop shells, strew over them a few bread crumbs, and lay a slice of butter on them, then more oysters, bread crumbs, and a slice of butter on the top; put them into a Dutch oven to brown, and serve them up in the shells.

When you open the oysters, place them in a bowl and rinse them in their own juice; put some in the scallop shells, sprinkle a few bread crumbs on top, and add a slice of butter. Then add more oysters, another layer of bread crumbs, and a slice of butter on top. Put them in a Dutch oven to brown, and serve them in the shells.

TO FRY OYSTERS.

Take a quarter of a hundred of large oysters, wash them and roll them in grated bread, with pepper and salt, and fry them a light brown; if you choose, you may add a little parsley, shred fine. They are a proper garnish for calves' head, or most made dishes.

Take 25 large oysters, wash them, coat them in breadcrumbs mixed with pepper and salt, and fry them until they're lightly browned. If you want, you can add some finely chopped parsley. They make a great garnish for calves' head or most prepared dishes.

TO MAKE OYSTER LOAVES.

Take little round loaves, cut off the tops, scrape out all the crumbs, then put the oysters into a stew pan with the crumbs that came out of the loaves, a little water, and a good lump of butter; stew them together ten or fifteen minutes, then put in a spoonful of good cream, fill your loaves, lay the bit of crust carefully on again, set them in the oven to crisp. Three are enough for a side dish.

Take small round loaves, cut off the tops, and scoop out all the crumbs. Then put the oysters into a saucepan with the crumbs from the loaves, a bit of water, and a nice chunk of butter; simmer them together for ten to fifteen minutes, then add a spoonful of good cream, fill your loaves, carefully place the crust back on top, and put them in the oven to crisp up. Three are sufficient for a side dish.

POULTRY, &c.

TO ROAST A GOOSE.

Chop a few sage leaves and two onions very fine, mix them with a good lump of butter, a tea-spoonful of pepper, and two of salt, put it in the goose, then split it, lay it down, and dust it with flour; when it is thoroughly hot, baste it with nice lard; if it be a large one, it will require an hour and a half, before a good clear fire; when it is enough, dredge and baste it, pull out the spit, and pour in a little boiling water.

Chop a few sage leaves and two onions very finely, mix them with a good amount of butter, a teaspoon of pepper, and two teaspoons of salt, then stuff the mixture inside the goose. After that, split it open, lay it down, and sprinkle it with flour. When it’s thoroughly hot, baste it with nice lard; if it’s a large one, it will need about an hour and a half over a good, clear fire. Once it’s done, dredge and baste it, pull out the spit, and pour in a little boiling water.

TO MAKE SAUCE FOR A GOOSE.

Pare, core and slice some apples; put them in a sauce pan, with as much water as will keep them from burning, set them over a very slow fire, keep them closely covered till reduced to a pulp, then put in a lump of butter, and sugar to your taste, beat them well, and send them to the table in a china bowl.

Peel, core, and slice some apples; put them in a saucepan with enough water to prevent burning, set them over a very low heat, keep them covered until they turn to a pulp. Then add a chunk of butter and sugar to your liking, mix them well, and serve in a china bowl.

TO BOIL DUCKS WITH ONION SAUCE.

Scald and draw your ducks, put them in warm water for a few minutes, then take them out and put them in an earthen pot; pour over them a pint of boiling milk, and let them lie in it two or three hours; when you take them out, dredge them well with flour, and put them in a copper of cold water; put on the cover, let them boil slowly twenty minutes, then take them out, and smother them with onion sauce.

Scald and clean your ducks, then place them in warm water for a few minutes. After that, take them out and put them in a clay pot; pour a pint of boiling milk over them and let them sit in it for two or three hours. When you're ready to take them out, coat them well with flour, and place them in a pot of cold water. Cover it, let them boil slowly for twenty minutes, then take them out and cover them with onion sauce.

TO MAKE ONION SAUCE.

Boil eight or ten large onions, change the water two or three times while they are boiling; when enough, chop them on a board to keep them a good colour, put them in a sauce pan with a quarter of a pound of butter and two spoonsful of thick cream; boil it a little, and pour it over the ducks.

Boil eight or ten large onions, changing the water two or three times while they boil; when they're ready, chop them on a cutting board to maintain their color, then put them in a saucepan with a quarter pound of butter and two tablespoons of thick cream; boil it for a bit, and pour it over the ducks.

TO ROAST DUCKS.

When you have drawn the ducks, shred one onion and a few sage leaves, put them into the ducks with pepper and salt, spit and dust them with flour, and baste them with lard; if your fire be very hot, they will roast in twenty minutes; and the quicker they are roasted, the better they will taste. Just before you take them from the spit, dust them with flour and baste them. Get ready some gravy made of the gizzards and pinions, a large blade of mace, a few pepper corns, a spoonful of catsup, a tea-spoonful of lemon pickle; strain it and pour it on the ducks, and send onion sauce in a boat.

When you’ve prepared the ducks, chop one onion and a few sage leaves, mix them with pepper and salt, stuff them inside the ducks, skewer them, and sprinkle them with flour. Then baste them with lard. If your fire is really hot, they’ll roast in twenty minutes, and the faster you roast them, the better they’ll taste. Just before you take them off the spit, dust them with flour and baste them again. Prepare some gravy using the gizzards and wings, a large piece of mace, a few peppercorns, a spoonful of ketchup, and a teaspoon of lemon pickle; strain it and pour it over the ducks, and serve onion sauce on the side.

TO BOIL A TURKEY WITH OYSTER SAUCE.

Grate a loaf of bread, chop a score or more of oysters fine, add nutmeg, pepper and salt to your taste, mix it up into a light forcemeat with a quarter of a pound of butter, a spoonful or two of cream, and three eggs; stuff the craw with it, and make the rest into balls and boil them; sew up the turkey, dredge it well with flour, put it in a kettle of cold water, cover it, and set it over the fire; as the scum begins to rise, take it off, let it boil very slowly for half an hour, then take off your kettle and keep it closely covered; if it be of a middle size, let it stand in the hot water half an hour, the steam being kept in, will stew it enough, make it rise, keep the skin whole, tender, and very white; when you dish it, pour on a little oyster sauce, lay the balls round, and serve it up with the rest of the sauce in a boat.

Grate a loaf of bread, chop about twenty oysters finely, add nutmeg, pepper, and salt to your taste, and mix it into a light forcemeat with a quarter pound of butter, a spoonful or two of cream, and three eggs. Stuff the mixture into the turkey's cavity, and shape the rest into balls and boil them. Sew up the turkey, coat it well with flour, place it in a pot of cold water, cover it, and set it over the heat. As the foam starts to rise, skim it off, let it boil very gently for half an hour, then remove the pot and keep it tightly covered. If the turkey is of medium size, let it sit in the hot water for another half hour; the steam will cook it enough to keep the skin whole, tender, and very white. When you serve it, drizzle a bit of oyster sauce over it, arrange the balls around it, and serve the remaining sauce in a separate container.

N.B. Set on the turkey in time, that it may stew as above; it is the best way to boil one to perfection. Put it over the fire to heat, just before you dish it up.

N.B. Start cooking the turkey on time so that it can stew as mentioned above; this is the best method to boil it to perfection. Heat it over the fire just before you serve it.

TO MAKE SAUCE FOR A TURKEY.

As you open the oysters, put a pint into a bowl, wash them out of their own liquor, and put them in another bowl; when the liquor has settled, pour it off into a sauce pan with a little white gravy, and a tea-spoonful of lemon pickle--thicken it with flour and a good lump of butter; boil it three or four minutes, put in a spoonful of good cream, add the oysters, keep shaking them over the fire till they are quite hot, but don't let them boil, for it will make them hard and appear small.

As you open the oysters, place a pint in a bowl, rinse them in their own liquid, and transfer them to another bowl. After the liquid settles, pour it into a saucepan with a bit of white gravy and a teaspoon of lemon pickle. Thicken it with flour and a generous amount of butter; let it boil for three or four minutes, then stir in a spoonful of good cream, add the oysters, and keep stirring them over the heat until they're heated through, but avoid boiling, as that will make them tough and look small.

TO ROAST A TURKEY.

Make the forcemeat thus: take the crumb of a loaf of bread, a quarter of a pound of beef suet shred fine, a little sausage meat or veal scraped and pounded very fine, nutmeg, pepper, and salt to your taste; mix it lightly with three eggs, stuff the craw with it, spit it, and lay it down a good distance from the fire, which should be clear and brisk; dust and baste it several times with cold lard; it makes the froth stronger than basting it with the hot out of the dripping pan, and makes the turkey rise better; when it is enough, froth it up as before, dish it, and pour on the same gravy as for the boiled turkey, or bread sauce; garnish with lemon and pickles, and serve it up; if it be of a middle size, it will require one hour and a quarter to roast.

Make the filling like this: take the crumbs of a loaf of bread, a quarter pound of finely chopped beef suet, a bit of sausage meat or veal that’s been finely scraped and pounded, and season with nutmeg, pepper, and salt to your taste. Mix it lightly with three eggs, stuff the turkey’s cavity with it, skewer it, and place it a good distance from a clear, brisk fire. Dust and baste it several times with cold lard; this makes the crust firmer than basting with hot drippings, helping the turkey rise better. When it’s done, froth it up as before, plate it, and pour the same gravy as for boiled turkey, or serve with bread sauce. Garnish with lemon and pickles, and present it. If it’s a medium size, it will need about one hour and fifteen minutes to roast.

TO MAKE SAUCE FOR A TURKEY.

Cut the crumb of a loaf of bread in thin slices, and put it in cold water with a few pepper corns, a little salt and onion--then boil it till the bread is quite soft, beat it well, put in a quarter of a pound of butter, two spoonsful of thick cream, and put it in the dish with the turkey.

Cut the crust off a loaf of bread into thin slices and soak it in cold water with a few peppercorns, a little salt, and some onion. Then boil it until the bread is completely soft, mash it well, add a quarter pound of butter, and two tablespoons of thick cream. Finally, serve it in the dish with the turkey.

TO BOIL FOWLS.

Dust the fowls well with flour, put them in a kettle of cold water, cover it close, set it on the fire; when the scum begins to rise, take it off, let them boil very slowly for twenty minutes, then take them off, cover them close, and the heat of the water will stew them enough in half an hour; it keeps the skin whole, and they will be both whiter and plumper than if they had boiled fast; when you take them up, drain them, and pour over them white sauce or melted butter.

Dust the chickens thoroughly with flour, place them in a pot of cold water, cover it tightly, and put it on the stove. When the scum starts to rise, remove it and let them simmer gently for twenty minutes. After that, take them off the heat and keep them covered; the residual heat from the water will cook them enough in half an hour. This method preserves the skin, making them whiter and plumper than if they had been boiled rapidly. When you're ready to serve, drain them and pour white sauce or melted butter over them.

TO MAKE WHITE SAUCE FOR FOWLS.

Take a scrag of veal, the necks of fowls, or any bits of mutton or veal you have; put them in a sauce pan with a blade or two of mace, a few black pepper corns, one anchovy, a head of celery, a bunch of sweet herbs, a slice of the end of a lemon; put in a quart of water, cover it close, let it boil till it is reduced to half a pint, strain it, and thicken it with a quarter of a pound of butter mixed with flour, boil it five or six minutes, put in two spoonsful of pickled mushrooms, mix the yelks of two eggs with a tea cup full of good cream and a little nutmeg--put it in the sauce, keep shaking it over the fire, but don't let it boil.

Take a piece of veal, some chicken necks, or any bits of mutton or veal you have; put them in a saucepan with a blade or two of mace, a few black peppercorns, one anchovy, a head of celery, a bunch of fresh herbs, and a slice from the end of a lemon; add a quart of water, cover it tightly, let it boil until it reduces to half a pint, strain it, and thicken it with a quarter of a pound of butter mixed with flour. Boil it for five or six minutes, then add two tablespoons of pickled mushrooms. Mix the yolks of two eggs with a teacup of good cream and a little nutmeg—add it to the sauce while continuously shaking it over the heat, but don’t let it boil.

FRICASSEE OF SMALL CHICKENS.

Take off the legs and wings of four chickens, separate the breasts from the backs, cut off the necks and divide the backs across, clean the gizzards nicely, put them with the livers and other parts of the chicken, after being washed clean, into a sauce pan, add pepper, salt, and a little mace, cover them with water, and stew them till tender--then take them out, thicken half a pint of the water with two table spoonsful of flour rubbed into four ounces of butter, add half a pint of new milk, boil all together a few minutes, then add a gill of white wine, stirring it in carefully that it may not curdle; put the chickens in, and continue to shake the pan until they are sufficiently hot, and serve them up.

Remove the legs and wings from four chickens, separate the breasts from the backs, cut off the necks, and divide the backs into pieces. Clean the gizzards well and place them with the livers and other chicken parts, after washing them thoroughly, into a saucepan. Add pepper, salt, and a little mace, cover with water, and simmer until tender. Then remove them, thicken half a pint of the cooking water with two tablespoons of flour mixed into four ounces of butter, and add half a pint of fresh milk. Boil everything together for a few minutes, then stir in a gill of white wine carefully to avoid curdling. Add the chickens back in and keep shaking the pan until they are heated through, then serve.

TO ROAST LARGE FOWLS.

Take the fowls when they are ready dressed, put them down to a good fire, dredge and baste them well with lard; they will be near an hour in roasting; make a gravy of the necks and gizzards, strain it, put in a spoonful of brown flour; when you dish them, pour on the gravy, and serve them up with egg sauce in a boat.

Take the chickens when they are properly prepared, set them by a good fire, and coat and baste them well with lard; they will roast for about an hour. Make a gravy from the necks and gizzards, strain it, and add a spoonful of brown flour. When you serve them, pour the gravy over and offer egg sauce on the side.

TO MAKE EGG SAUCE.

Boil four eggs for ten minutes, chop half the whites, put them with the yelks, and chop them both together, but not very fine; put them into a quarter of a pound of good melted butter, and put it in a boat.

Boil four eggs for ten minutes, chop half the egg whites, mix them with the yolks, and chop everything together, but not too finely; then place them in a quarter pound of good melted butter and serve it in a dish.

TO BOIL YOUNG CHICKENS.

Put the chickens in scalding water; as soon as the feathers will slip off, take them out, or it will make the skin hard and break: when you have drawn them, lay them in skimmed milk for two hours, then truss and dust them well with flour, put them in cold water, cover them close, set them over a very slow fire, take off the scum, let them boil slowly for five or six minutes, take them off the fire, keep them closely covered in the water for half an hour, it will stew them enough; when you are going to dish them, set them over the fire to make them hot, drain them, and pour over white sauce made the same way as for the boiled fowls.

Put the chickens in boiling water; as soon as the feathers come off easily, take them out, or else the skin will toughen and tear. After you've drawn them, soak them in skim milk for two hours, then tie them up and coat them well with flour. Place them in cold water, cover tightly, and set them over very low heat. Remove any foam that forms, let them simmer slowly for five or six minutes, then take them off the heat and keep them covered in the water for half an hour; this will stew them properly. When you're ready to serve them, heat them up again, drain the water, and pour over a white sauce made the same way as for the boiled birds.

TO ROAST YOUNG CHICKENS.

When you kill young chickens, pluck them very carefully, truss and put them down to a good fire, dredge and baste them with lard; they will take a quarter of an hour in roasting; froth them up, lay them on the dish, pour butter and parsley on, and serve them up hot.

When you kill young chickens, pluck them carefully, truss them, and place them over a good fire. Sprinkle and baste them with lard; they will take about fifteen minutes to roast. Make them light and fluffy, arrange them on a plate, drizzle with butter and parsley, and serve hot.

FRIED CHICKENS.

Cut them up as for the fricassee, dredge them well with flour, sprinkle them with salt, put them into a good quantity of boiling lard, and fry them a light brown; fry small pieces of mush and a quantity of parsley nicely picked, to be served in the dish with the chickens; take half a pint of rich milk, add to it a small bit of butter, with pepper, salt, and chopped parsley; stew it a little, and pour it over the chickens, and then garnish with the fried parsley.

Cut them into pieces like you would for fricassee, coat them well with flour, sprinkle with salt, place them in a good amount of hot lard, and fry until they're a light brown. Fry small pieces of mush and a good amount of well-picked parsley to serve on the dish with the chicken. Take half a pint of rich milk, add a small amount of butter, along with pepper, salt, and chopped parsley; simmer it a bit and pour it over the chicken, then top it off with the fried parsley.

TO ROAST WOODCOCKS OR SNIPES.

Pluck, but do not draw them, put them on a small spit, dredge and baste them well with lard, toast a few slices of bread, put them on a clean plate, and set it under the birds while they are roasting; if the fire be good, they will take about ten minutes; when you take them from the spit, lay them upon the toasts on the dish, pour melted butter round them, and serve them up.

Pluck the birds but don’t draw them. Put them on a small skewer, coat them well with lard, and toast a few slices of bread. Place the toasted bread on a clean plate and set it under the birds while they are roasting. If the fire is good, it will take about ten minutes. When you take them off the skewer, place them on the toast on the dish, pour melted butter around them, and serve.

TO ROAST WILD DUCKS OR TEAL.

When the ducks are ready dressed, put in them a small onion, pepper, salt, and a spoonful of red wine; if the fire be good, they will roast in twenty minutes; make gravy of the necks and gizzards, a spoonful of red wine, half an anchovy, a blade or two of mace, one onion, and a little cayenne pepper; boil it till it is wasted to half a pint, strain it through a hair sieve, and pour it on the ducks--serve them up with onion sauce in a boat; garnish the dish with raspings of bread.

When the ducks are ready, stuff them with a small onion, pepper, salt, and a spoonful of red wine; if the heat is good, they will roast in twenty minutes. Make gravy using the necks and gizzards, a spoonful of red wine, half an anchovy, a couple of blades of mace, one onion, and a little cayenne pepper; boil it down until it reduces to half a pint, strain it through a fine sieve, and pour it over the ducks. Serve them with onion sauce on the side and garnish the dish with breadcrumbs.

TO BOIL PIGEONS.

Scald the pigeons, draw them, take the craw out, wash them in several waters, cut off the pinions, turn the legs under the wings, dredge them, and put them in soft cold water; boil them slowly a quarter of an hour, dish them up, pour over them good melted butter, lay round a little brocoli in bunches, and send butter and parsley in a boat.

Scald the pigeons, clean them out, remove the crop, wash them in several waters, cut off the wing tips, tuck the legs under the wings, season them, and put them in cool water; boil them slowly for fifteen minutes, plate them up, drizzle with good melted butter, arrange some broccoli in bunches around them, and serve butter and parsley on the side.

TO ROAST PIGEONS.

When you have dressed your pigeons as before, roll a good lump of butter in chopped parsley, with pepper and salt, put it in your pigeons, spit, dust and baste them; if the fire be good, they will roast in twenty minutes; when they are through, lay round them bunches of asparagus, with parsley and butter for sauce.

When you've prepared your pigeons as you did before, roll a nice chunk of butter in chopped parsley, along with some pepper and salt, and stuff it inside the pigeons. Skewer them and sprinkle with seasoning while basting. If the fire is hot enough, they'll roast in about twenty minutes. Once they're done, arrange bunches of asparagus around them, served with parsley and butter sauce.

TO ROAST PARTRIDGES OR ANY SMALL BIRDS.

Lard them with slips of bacon, put them on a skewer, tie it to the spit at both ends, dredge and baste them, let them roast ten minutes, take the grated crumb of half a loaf of bread, with a piece of butter, the size of a walnut, put it in a stew pan, and shake it over a gentle fire till it is of a light brown, lay it between your birds, and pour over them a little melted butter.

Lard them with strips of bacon, put them on a skewer, tie it to the spit at both ends, coat and baste them, let them roast for ten minutes, take the grated crumbs from half a loaf of bread, along with a piece of butter the size of a walnut, put it in a saucepan, and shake it over a low heat until it turns a light brown, place it between your birds, and pour a little melted butter over them.

TO BROIL RABBITS.

When you have cased the rabbits, skewer them with their heads straight up, the fore-legs brought down, and the hind-legs straight; boil them three quarters of an hour at least, then smother them with onion sauce, made the same as for boiled ducks, and serve them up.

When you've prepared the rabbits, skewer them with their heads pointing up, the front legs pulled down, and the back legs straight. Boil them for at least 45 minutes, then cover them with onion sauce, made the same way as for boiled ducks, and serve them.

TO ROAST RABBITS.

When you have cased the rabbits, skewer their heads with their mouths upon their backs, stick their fore-legs into their ribs, skewer the hind-legs doubled, then make a pudding for them of the crumb of half a loaf of bread, a little parsley, sweet marjoram and thyme, all shred fine, nutmeg, salt and pepper to your taste, mix them up into a light stuffing, with a quarter of a pound of butter, a little good cream, and two eggs; put it into the body, and sew them up; dredge and baste them well with lard, roast them near an hour, serve them up with parsley and butter for sauce, chop the livers, and lay them in lumps round the edge of the dish.

When you've prepared the rabbits, skewer their heads with their mouths facing their backs, tuck their front legs against their bodies, and skewer the hind legs bent. Then make a stuffing from the crumbs of half a loaf of bread, a bit of parsley, sweet marjoram, and thyme, all finely chopped, along with nutmeg, salt, and pepper to taste. Mix this into a light stuffing with a quarter pound of butter, a bit of good cream, and two eggs; stuff this mixture into the body and sew them up. Coat and baste them well with lard, roast them for about an hour, and serve them with parsley and butter as sauce. Chop the livers and arrange them in lumps around the edge of the dish.

TO STEW WILD DUCKS.

Having prepared the fowls, rub the insides with salt, pepper, and a little powdered cloves; put a shallot or two with a lump of butter in the body of each, then lay them in a pan that will just hold them, putting butter under and over them, with vinegar and water, and add pepper, salt, lemon peel, and a bunch of sweet herbs; then cover the pan close, and let them stew till done--pass the liquor through a sieve, pour it over the ducks, and serve them up hot, with a garnish of lemon sliced, and raspings of bread fried. The same way may teal, &c. be dressed.

Having prepared the birds, rub the insides with salt, pepper, and a little powdered cloves; add a shallot or two along with a bit of butter inside each one. Then, place them in a pan that fits them snugly, adding butter underneath and on top, along with vinegar and water. Season with pepper, salt, lemon peel, and a bunch of fresh herbs. Cover the pan tightly and let them stew until they’re cooked through. Strain the liquid through a sieve, pour it over the ducks, and serve them hot, garnished with sliced lemon and fried bread crumbs. You can prepare teal or other birds the same way.

TO DRESS DUCKS WITH JUICE OF ORANGES.

The ducks being singed, picked, and drawn, mince the livers with a little scraped bacon, some butter, green onions, sweet herbs and parsley, seasoned with salt, pepper, and mushrooms; these being all minced together, put them into the bodies of the ducks, and roast them, covered with slices of bacon, and wrapped up in paper; then put a little gravy, the juice of an orange, a few shallots minced, into a stew pan, and shake in a little pepper; when the ducks are roasted, take off the bacon, dish them, and pour your sauce with the juice of oranges over them, and serve them up hot.

The ducks being singed, plucked, and cleaned, chop the livers with a bit of scraped bacon, some butter, green onions, sweet herbs, and parsley, seasoned with salt, pepper, and mushrooms; mix everything together and stuff it into the ducks, then roast them covered with slices of bacon and wrapped in paper; next, put a little gravy, the juice of an orange, and a few minced shallots into a saucepan, and add a pinch of pepper; when the ducks are done roasting, remove the bacon, plate them, and pour your sauce with the orange juice over them, and serve hot.

TO DRESS DUCKS WITH ONIONS.

Stuff the ducks as before, cut the roots off small onions, blanch them in scalding water, then pick and put them into a stew pan with a little gravy, set them over a gentle fire, and let them simmer; when they are done, thicken them with cream and flour, and when the ducks are roasted, dish them, pour the ragout of onions over, and serve them up hot.

Stuff the ducks like before, chop the roots off small onions, blanch them in boiling water, then pick them and put them in a stew pot with a bit of gravy. Place it over a low flame and let it simmer; when they're done, thicken them with cream and flour. Once the ducks are roasted, plate them, pour the onion ragout over them, and serve hot.

TO ROAST A CALF'S HEAD.

Wash and pick the head very nicely; having taken out the brains and tongue, prepare a good quantity of forced meat, with veal and suet well seasoned; fill the hole of the head with this forced meat, skewer and tie it together upon the spit, and roast it for an hour and a half. Beat up the brains with a little sage and parsley shred fine, a little salt, and the yelks of two or three eggs; boil the tongue, peel, and cut it into large dice, fry that with the brains, also some of the forced meat made up into balls, and slices of bacon. Let the sauce be strong gravy, with oysters, mushrooms, capers, and a little white wine thickened.

Clean and prepare the head thoroughly; after removing the brain and tongue, make a good amount of stuffing with well-seasoned veal and suet. Fill the cavity of the head with this stuffing, secure it with skewers and string, and roast it for an hour and a half. Mix the brain with some finely chopped sage and parsley, a little salt, and the yolks of two or three eggs; boil the tongue, peel it, and cut it into large cubes, then fry it with the brain and also some of the stuffing formed into balls, along with slices of bacon. The sauce should be a rich gravy with oysters, mushrooms, capers, and a bit of white wine thickened.

TO MAKE A DISH OF CURRY AFTER THE EAST INDIAN MANNER.

Cut two chickens as for fricassee, wash them clean, and put them in a stew pan with as much water as will cover them; sprinkle them with a large spoonful of salt, and let them boil till tender, covered close all the time, and skim them well; when boiled enough, take up the chickens, and put the liquor of them into a pan, then put half a pound of fresh butter in the pan, and brown it a little; put into it two cloves of garlic, and a large onion sliced, and let these all fry till brown, often shaking the pan; then put in the chickens, and sprinkle over them two or three spoonsful of curry powder; then cover the pan close, and let the chickens do till brown, often shaking the pan; then put in the liquor the chickens were boiled in, and let all stew till tender; if acid is agreeable squeeze the juice of a lemon or orange in it.

Cut two chickens for fricassee, wash them thoroughly, and place them in a stew pan with enough water to cover them. Sprinkle with a large spoonful of salt and let them boil until tender, keeping the lid on tight, and skim off any foam. Once cooked, remove the chickens and pour the cooking liquid into a separate pan. Add half a pound of fresh butter to the pan and let it brown slightly. Add two cloves of garlic and a large sliced onion, frying them until they turn brown, shaking the pan frequently. Then add the chickens back in and sprinkle two or three spoonfuls of curry powder over them. Cover the pan tightly and let the chickens cook until browned, shaking the pan often. Next, add the reserved cooking liquid and let everything stew until tender; if you like a tangy flavor, squeeze in the juice of a lemon or orange.

DISH OF RICE TO BE SERVED UP WITH THE CURRY, IN A DISH BY ITSELF.

Take half a pound of rice, wash it clean in salt and water--then put it into two quarts of boiling water, and boil it briskly twenty minutes; strain it through a colander and shake it into a dish, but do not touch it with your fingers nor with a spoon.

Take half a pound of rice, rinse it well in salt and water—then put it into two quarts of boiling water, and boil it vigorously for twenty minutes; drain it through a colander and shake it into a dish, but don't touch it with your fingers or a spoon.

Beef, veal, mutton, rabbits, fish, &c. may be curried and sent to table with or without the dish of rice.

Beef, veal, mutton, rabbits, fish, etc. can be curried and served with or without a side of rice.

Curry powder is used as a fine flavoured seasoning for fish, fowls, steaks, chops, veal cutlets, hashes, minces, alamodes, turtle soup, and in all rich dishes, gravies, sauce, &c. &c.

Curry powder is used as a flavorful seasoning for fish, chicken, steaks, chops, veal cutlets, hashes, ground meats, braised dishes, turtle soup, and in all rich dishes, gravies, sauces, etc.

OCHRA AND TOMATOS.

Take an equal quantity of each, let the ochra be young, slice it, and skin the tomatos; put them into a pan without water, add a lump of butter, an onion chopped fine, some pepper and salt, and stew them one hour.

Take the same amount of each, use young okra, slice it up, and peel the tomatoes; put them in a pan without any water, add a chunk of butter, a finely chopped onion, some pepper, and salt, and simmer them for an hour.

GUMBO--A WEST INDIA DISH.

Gather young pods of ochra, wash them clean, and put them in a pan with a little water, salt and pepper, stew them till tender, and serve them with melted butter. They are very nutritious, and easy of digestion.

Gather young okra pods, wash them thoroughly, and put them in a pan with a little water, salt, and pepper. Cook them until they're tender, and serve them with melted butter. They're very nutritious and easy to digest.

PEPPER POT.

Boil two or three pounds of tripe, cut it in pieces, and put it on the fire with a knuckle of veal, and a sufficient quantity of water; part of a pod of pepper, a little spice, sweet herbs according to your taste, salt, and some dumplins; stew it till tender, and thicken the gravy with butter and flour.

Boil two or three pounds of tripe, cut it into pieces, and put it in a pot with a knuckle of veal and enough water. Add part of a pepper pod, some spices, herbs to your taste, salt, and some dumplings. Simmer until tender, and thicken the gravy with butter and flour.

SPANISH METHOD OF DRESSING GIBLETS.

Take the entrails of fat full grown fowls, empty them of their contents--open them with a sharp knife, scrape off the inner coat; wash them clean, and put them on to boil with the liver, gizzard, and other giblets; add salt, pepper, and chopped onion--when quite tender, set them by to cool; put some nice dripping or butter in a pan, when it boils put the giblets, add salt, fry them a nice brown; when nearly done, break six eggs in a bowl, beat them a little, pour them over the giblets, stir them for a few minutes, and serve them up.

Take the trimmed entrails of fat, fully grown chickens, remove their insides—cut them open with a sharp knife, scrape off the inner layer; wash them thoroughly, and boil them with the liver, gizzard, and other giblets; add salt, pepper, and chopped onion. Once everything is tender, set it aside to cool. Put some good drippings or butter in a pan, and when it’s hot, add the giblets and sprinkle with salt, frying them until they’re nice and brown. When they’re almost done, crack six eggs into a bowl, beat them a little, pour them over the giblets, stir for a few minutes, and serve.

PASTE FOR MEAT DUMPLINS.

Chop half a pound of suet very fine--add one and a quarter pound of flour, and a little salt--mix it up with half a pint of milk, knead it till it looks light; take a bowl of proper size, rub the inside with butter, roll out the paste and lay it in; parboil beef steaks, mutton-chops, or any kind of meat you like; season it and lay it in the bowl--fill it with rich gravy, close the paste over the top--get a very thick cloth that will keep out the water; wet and flour it, place it over the top of the bowl--gather it at bottom and tie it very securely; the water must boil when you put it in--when done, dip the top in cold water for a moment, that the cloth may not stick to the paste; untie and take it off carefully--put a dish on the bowl and turn it over--if properly made, it will come out without breaking; have gravy in a boat to eat with it.

Chop half a pound of suet very fine, then add one and a quarter pounds of flour and a bit of salt. Mix it all together with half a pint of milk and knead it until it looks light. Take a bowl of the right size and rub the inside with butter. Roll out the dough and place it in the bowl. Parboil beef steaks, mutton chops, or any kind of meat you prefer; season it and put it in the bowl. Fill it with rich gravy, then close the dough over the top. Get a thick cloth that will keep the water out; wet and flour it, then place it over the top of the bowl, gathering it at the bottom and tying it securely. The water should be boiling when you put it in. When it’s done, dip the top in cold water for a moment so the cloth doesn’t stick to the dough. Untie it and carefully take it off. Place a dish on the bowl and turn it over. If done properly, it will come out without breaking. Have gravy in a boat to serve with it.

TO MAKE AN OLLO--A SPANISH DISH.

Take two pounds beef, one pound mutton, a chicken, or half a pullet, and a small piece of pork; put them into a pot with very little water, and set it on the fire at ten o'clock, to stew gently; you must sprinkle over it an onion chopped small, some pepper and salt, before you pour in the water; at half after twelve, put into the pot two or three apples or pears, peeled and cut in two, tomatos with the skin taken off, cimblins cut in pieces, a handful of mint chopped, lima beans, snaps, and any kind of vegetable you like; let them all stew together till three o'clock; some cellery tops cut small, and added at half after two, will improve it much.

Take two pounds of beef, one pound of mutton, a chicken, or half a young chicken, and a small piece of pork; put them in a pot with very little water and set it on the stove at ten o'clock to simmer gently. Before you add the water, sprinkle in a chopped onion, some pepper, and salt. At twelve thirty, add two or three peeled and halved apples or pears, tomatoes with the skin removed, cut-up celery, a handful of chopped mint, lima beans, green beans, and any other vegetables you like. Let everything stew together until three o'clock. Adding some chopped celery tops at two thirty will enhance the flavor a lot.

ROPA VEIJA--SPANISH.

Peel the skin from ripe tomatos, put them in a pan with a spoonful of melted butter, some pepper and salt, shred cold meat or fowl; put it in, and fry it sufficiently.

Peel the skin off ripe tomatoes, put them in a pan with a spoonful of melted butter, some pepper, and salt, add shredded cold meat or poultry; mix it in, and cook it until it’s done.

CHICKEN PUDDING, A FAVOURITE VIRGINIA DISH.

Beat ten eggs very light, add to them a quart of rich milk, with a quarter of a pound of butter melted, and some pepper and salt; stir in as much flour as will make a thin good batter; take four young chickens, and after cleaning them nicely, cut off the legs, wings, &c. put them all in a sauce pan, with some salt and water, and a bundle of thyme and parsley, boil them till nearly done, then take the chicken from the water and put it in the batter pour it in a dish, and bake it; send nice white gravy in a boat.

Beat ten eggs until very light, then add a quart of rich milk, a quarter of a pound of melted butter, and some pepper and salt. Stir in enough flour to create a thin, good batter. Take four young chickens, clean them well, and cut off the legs, wings, etc. Place them in a saucepan with some salt and water, along with a bundle of thyme and parsley. Boil until nearly done, then remove the chicken from the water and dip it into the batter. Pour everything into a dish and bake it; serve with nice white gravy on the side.

TO MAKE POLENTA.

Put a large spoonful of butter in a quart of water, wet your corn meal with cold water in a bowl, add some salt, and make it quite smooth, then put it in the buttered water when it is hot, let it boil, stirring it continually till done; as soon as you can handle it, make it into a ball, and let it stand till quite cold--then cut it in thin slices, lay them in the bottom of a deep dish so as to cover it, put on it slices of cheese, and on that a few bits of butter; then mush, cheese and butter, until the dish is full; put on the top thin slices of cheese and butter, put the dish in a quick oven; twenty or thirty minutes will bake it.

Put a large spoonful of butter in a quart of water, wet your cornmeal with cold water in a bowl, add some salt, and mix it until smooth. Then, add it to the hot, buttered water, let it boil, stirring continuously until it's done. As soon as it cools enough to handle, shape it into a ball and let it sit until completely cold. Then cut it into thin slices and layer them in the bottom of a deep dish to cover it. Add slices of cheese on top, followed by a few bits of butter. Then alternate layers of mush, cheese, and butter until the dish is full. Top it off with thin slices of cheese and butter, and place the dish in a hot oven; it should bake for twenty to thirty minutes.

MACARONI.

Boil as much macaroni as will fill your dish, in milk and water, till quite tender; drain it on a sieve sprinkle a little salt over it, put a layer in your dish then cheese and butter as in the polenta, and bake it in the same manner.

Boil enough macaroni to fill your dish, using a mix of milk and water, until it's really tender; drain it in a colander, sprinkle a little salt over it, layer it in your dish, then add cheese and butter like in the polenta, and bake it the same way.

MOCK MACARONI.

Break some crackers in small pieces, soak them in milk until they are soft; then use them as a substitute for macaroni.

Break some crackers into small pieces, soak them in milk until they're soft; then use them as a stand-in for macaroni.

TO MAKE CROQUETS.

Take cold fowl or fresh meat of any kind, with slices of ham, fat and lean--chop them together very fine, add half as much stale bread grated, salt, pepper, grated nutmeg, a tea-spoonful of made mustard, a table-spoonful of catsup, and a lump of butter; knead all well together till it resembles sausage meat, make them in cakes, dip them in the yelk of an egg beaten, cover them thickly with grated bread, and fry them a light brown.

Take cold chicken or any fresh meat, along with slices of ham, both fatty and lean—chop them all finely. Add half as much grated stale bread, salt, pepper, grated nutmeg, a teaspoon of prepared mustard, a tablespoon of ketchup, and a lump of butter. Mix everything together until it looks like sausage meat, shape them into cakes, dip them in a beaten egg yolk, coat them generously with grated bread, and fry until they're a light brown.

TO MAKE VERMECELLI.

Beat two or three fresh eggs quite light, make them into a stiff paste with flour, knead it well, and roll it out very thin, cut it in narrow strips, give them a twist, and dry them quickly on tin sheets. It is an excellent ingredient in most soups, particularly those that are thin. Noodles are made in the same manner, only instead of strips they should be cut in tiny squares and dried. They are also good in soups.

Beat two or three fresh eggs until light, mix them with flour to create a stiff dough, knead it well, and roll it out very thin. Cut it into narrow strips, give them a twist, and quickly dry them on metal sheets. This is a great ingredient for most soups, especially thinner ones. Noodles are made in the same way, but instead of strips, they should be cut into small squares and dried. They also work well in soups.

COMMON PATTIES.

Take some veal, fat and lean, and some slices of boiled ham, chop them very fine, and season it with salt, pepper, grated nutmeg, and a small quantity of parsley and thyme minced very fine; with a little gravy make some paste, cover the bottoms of small moulds, fill them with the meat, put thin lids on, and bake them crisp; five is enough for a side dish.

Take some veal, both fatty and lean, along with some slices of boiled ham, chop them very finely, and season with salt, pepper, grated nutmeg, and a small amount of parsley and thyme, minced really fine. Make some paste with a little gravy, cover the bottoms of small molds, fill them with the meat, place thin lids on top, and bake them until crisp; five is enough for a side dish.

EGGS IN CROQUETS.

Boil eighteen eggs, separate the yelks and whites, and cut them in dice; pour over them a sauce a-la-creme, (see sauce a-la-creme,) add a little grated bread, mix all well together, and let it get cold; put in some salt and pepper, make them into cakes, cover them well on both sides with grated bread, let them stand an hour, and fry them a nice brown; dry them a little before the fire, and dish them while quite hot.

Boil eighteen eggs, separate the yolks and whites, and cut them into cubes; pour a cream sauce over them, (see sauce a-la-creme,) add a bit of grated bread, mix everything together, and let it chill; season with some salt and pepper, shape them into patties, coat both sides well with grated bread, let them sit for an hour, and fry until nicely browned; dry them a bit in front of the fire, and serve them while still hot.

OMELETTE SOUFFLE.

Break six eggs, beat the yelks and whites separately till very light, then mix them, add four table spoonsful of powdered sugar, and a little grated lemon peel; put a quarter of a pound of butter in a pan; when melted, pour in the eggs and stir them; when they have absorbed the butter, turn it on a plate previously buttered, sprinkle some powdered sugar, set it in a hot Dutch oven, and when a little brown, serve it up for a desert.

Break six eggs, beat the yolks and egg whites separately until very light, then mix them together. Add four tablespoons of powdered sugar and a little grated lemon zest. Put a quarter of a pound of butter in a pan; once it’s melted, pour in the eggs and stir them. When they’ve absorbed the butter, transfer it to a previously buttered plate, sprinkle some powdered sugar on top, place it in a hot Dutch oven, and when it’s a little browned, serve it as dessert.

FONDUS.

Put a pint of water, and a lump of butter the size of an egg, into a sauce pan; stir in as much flour as will make a thick batter, put it on the fire, and stir it continually till it will not stick to the pan; put it in a bowl, add three quarters of a pound of grated cheese, mix it well, then break in two eggs, beat them well, then two more until you put in six; when it looks very light, drop it in small lumps on buttered paper, bake it in a quick oven till of a delicate brown; you may use corn meal instead of flour for a change.

Put a pint of water and a chunk of butter the size of an egg into a saucepan. Stir in enough flour to create a thick batter, then put it on the stove and stir continuously until it stops sticking to the pan. Transfer it to a bowl, add three quarters of a pound of grated cheese, and mix well. Next, break in two eggs and beat them well, then add two more until you've added six. When the mixture looks light and fluffy, drop small lumps onto buttered paper and bake in a hot oven until they are a delicate brown. You can also use cornmeal instead of flour for variety.

A NICE TWELVE O'CLOCK LUNCHEON.

Cut some slices of bread tolerably thick, and toast them slightly; bone some anchovies, lay half of one on each toast, cover it well with grated cheese and chopped parsley mixed; pour a little melted butter on, and brown it with a salamander; it must be done on the dish you send it to table in.

Cut some slices of bread about half an inch thick and toast them lightly. Remove the bones from some anchovies and place half of one on each slice of toast. Cover it generously with a mixture of grated cheese and chopped parsley. Drizzle a little melted butter on top and brown it using a salamander; it should be done on the dish you’ll serve it in.

EGGS A-LA-CREME.

Boil twelve eggs just hard enough to allow you to cut them in slices--cut some crusts of bread very thin, put them in the bottom and round the sides of a moderately deep dish, place the eggs in, strewing each layer with the stale bread grated, and some pepper and salt.

Boil twelve eggs just long enough to make them hard so you can slice them. Cut some crusts of bread very thin and arrange them at the bottom and along the sides of a moderately deep dish. Place the eggs in, sprinkling each layer with grated stale bread, salt, and pepper.

SAUCE A-LA-CREME, FOR THE EGGS.

Put a quarter of a pound of butter, with a large table-spoonful of flour rubbed well into it in a sauce pan; add some chopped parsley, a little onion, salt, pepper, nutmeg, and a gill of cream; stir it over the fire until it begins to boil, then pour it over the eggs, cover the top with grated bread, set it in a Dutch oven with a heated top, and when a light brown, send it to table.

Put a quarter of a pound of butter in a saucepan with a large tablespoon of flour mixed in thoroughly. Add some chopped parsley, a little onion, salt, pepper, nutmeg, and a small amount of cream. Stir it over the heat until it starts to boil, then pour it over the eggs. Cover the top with grated bread, place it in a Dutch oven with a heated top, and when it’s lightly browned, serve it up.

CABBAGE A-LA-CREME.

Take two good heads of cabbage, cut out the stalks, boil it tender, with a little salt in the water--have ready one large spoonful of butter, and a small one of flour rubbed into it, half a pint of milk, with pepper and salt; make it hot, put the cabbage in after pressing out the water, and stew it till quite tender.

Take two nice heads of cabbage, cut out the stalks, and boil them until tender with a little salt in the water. Have one large spoonful of butter ready, with a small one of flour mixed in. Add half a pint of milk, along with pepper and salt; heat it up. Once hot, add the cabbage after squeezing out the water, and let it stew until it's very tender.

TO MAKE AN OMELETTE.

Break six or eight eggs in a dish, beat them a little, add parsley and chives chopped small, with pepper and salt; mix all well together, put a piece of butter in a pan, let it melt over a clear fire till nearly brown; pour in the eggs, stir it in, and in a few minutes it will be done sufficiently; double it, and dish it quite hot.

Break six or eight eggs into a bowl, beat them slightly, add finely chopped parsley and chives, along with pepper and salt; mix everything together well. Put a piece of butter in a pan and let it melt over a medium heat until it's almost brown; pour in the eggs, stir them in, and in a few minutes, it will be cooked enough; fold it over and serve it hot.

OMELETTE--ANOTHER WAY.

Break six eggs, leave out half the whites--beat them with a fork, and add some salt and chopped parsley; take four ounces of fresh butter, cut half of it in small pieces, put them in the omelette, put the other half in a small frying pan; when melted, pour in the eggs; stir till it begins to set, then turn it up round the edges; when done, put a plate on and turn the pan up, that it may not break--the omelette must be thick, and great care must be taken in frying; instead of parsley, you may use any kind of sweet herb or onion chopped fine, anchovy minced, rasped beef, ham or tongue.

Break six eggs and discard half the whites. Beat them with a fork and add a pinch of salt and some chopped parsley. Take four ounces of fresh butter; cut half into small pieces and add those to the omelette, while putting the remaining half into a small frying pan. Once the butter has melted, pour in the eggs and stir until they start to set. Then, fold up the edges. When it’s done, place a plate over the pan and flip it carefully so the omelette doesn’t break. It should be thick, and be sure to take great care while frying. Instead of parsley, you can use any kind of sweet herb, finely chopped onion, minced anchovy, grated beef, ham, or tongue.

GASPACHO--SPANISH

Put some soft biscuit or toasted bread in the bottom of a sallad bowl, put in a layer of sliced tomatos with the skin taken off, and one of sliced cucumbers, sprinkled with pepper, salt, and chopped onion; do this until the bowl is full; stew some tomatos quite soft, strain the juice, mix in some mustard, oil, and water, and pour over it; make it two hours before it is eaten.

Put some soft biscuits or toasted bread in the bottom of a salad bowl, add a layer of sliced tomatoes with the skin removed, then a layer of sliced cucumbers, sprinkled with pepper, salt, and chopped onion; repeat this until the bowl is full; cook some tomatoes until very soft, strain the juice, mix in some mustard, oil, and water, and pour it over; prepare it two hours before serving.

EGGS AND TOMATOS.

Peel the skins from a dozen large tomatos, put four ounces of butter in a frying pan, add some salt, pepper, and a little chopped onion; fry them a few minutes, add the tomatos, and chop them while frying; when nearly done, break in six eggs, stir them quickly, and serve them up.

Peel the skins off a dozen large tomatoes, put four ounces of butter in a frying pan, add some salt, pepper, and a little chopped onion; fry them for a few minutes, add the tomatoes, and chop them while they cook; when they're almost done, crack in six eggs, stir them quickly, and serve.

TO FRICASSEE EGGS.

Boil six eggs for five minutes, lay them in cold water, peel them carefully, dredge them lightly with flour, beat one egg light, dip the hard eggs in, roll them in bread crumbs, seasoned with pepper, salt, and grated nutmeg; cover them well with this, and let them stand some time to dry--fry them in boiling lard, and serve them up with any kind of rich, well seasoned gravy, and garnish with crisped parsley.

Boil six eggs for five minutes, place them in cold water, and peel them carefully. Lightly coat them with flour, beat one egg until it's light, dip the hard-boiled eggs in the beaten egg, and roll them in bread crumbs seasoned with pepper, salt, and grated nutmeg. Make sure they are well covered and let them sit for a while to dry. Fry them in hot lard and serve them with any kind of rich, well-seasoned gravy, garnished with crispy parsley.

SAUCES.

FISH SAUCE, TO KEEP A YEAR.

Chop twenty-four anchovies, bones and all, two shallots, a handful of scraped horse radish, four blades of mace, one quart of white wine, one pint of anchovy liquor, one pint of claret, twelve cloves, and twelve pepper corns; boil them together till reduced to a quart, then strain it off into a bottle for use Two spoonsful will be sufficient for a pound of butter.

Chop twenty-four anchovies, bones included, two shallots, a handful of grated horseradish, four blades of mace, one quart of white wine, one pint of anchovy juice, one pint of claret, twelve cloves, and twelve peppercorns; boil them all together until reduced to a quart, then strain into a bottle for later use. Two tablespoons will be enough for a pound of butter.

SAUCE FOR WILD FOWL.

Take a gill of claret, with as much water, some grated bread, three heads of shallots, a little whole pepper, mace, grated nutmeg, and salt; let them stew over the fire, then beat it up with butter, and put it under the wild fowl, which being a little roasted, will afford gravy to mix with this sauce.

Take a cup of red wine, with an equal amount of water, some breadcrumbs, three shallots, a few whole peppercorns, mace, grated nutmeg, and salt; let them simmer over heat, then mix it with butter, and place it under the game bird, which, once slightly roasted, will give off juice to combine with this sauce.

SAUCE FOR BOILED RABBITS.

Boil the livers, and shred them very small, chop two eggs not boiled very hard, a large spoonful of grated white bread, some broth, sweet herbs, two spoonsful of white wine, one of vinegar, a little salt, and some butter; stir all together, and take care the butter does not oil.

Boil the livers and shred them finely. Chop two eggs that aren't boiled too hard, add a large spoonful of grated white bread, some broth, sweet herbs, two spoonfuls of white wine, one of vinegar, a little salt, and some butter. Mix everything together, making sure the butter doesn't separate.

GRAVY.

Take a rasher or two of bacon, and lay it at the bottom of a stew pan, putting either veal, mutton, or beef, cut in slices, over it; then add some sliced onions, turnips, carrots, celery, a little thyme, and alspice. Put in a little water, and set it on the fire, stewing till it be brown at the bottom, which you will know from the pan's hissing; then pour boiling water over it, and stew it an hour and a half; but the time must be regulated by the quantity. Season it with salt and pepper.

Take a couple of slices of bacon and place them at the bottom of a stew pot. Then add slices of veal, mutton, or beef on top. Next, add some sliced onions, turnips, carrots, celery, a bit of thyme, and allspice. Pour in a little water and heat it on the stove, letting it stew until the bottom is browned, which you'll notice by the hissing sound from the pot. Then, pour boiling water over it and let it stew for an hour and a half, but adjust the time based on the amount you're cooking. Season it with salt and pepper.

FORCEMEAT BALLS.

Take half a pound of veal, and half a pound of suet cut fine, and beat in a marble mortar or wooden bowl; add a few sweet herbs shred fine, a little mace pounded fine, a small nutmeg grated, a little lemon peel, some pepper and salt, and the yelks of two eggs; mix them well together, and make them into balls and long pieces--then roll them in flour, and fry them brown. If they are for the use of white sauce, do not fry them, but put them in a sauce-pan of hot water and let them boil a few minutes.

Take half a pound of veal and half a pound of finely chopped suet, and beat them in a marble mortar or wooden bowl. Add some finely chopped sweet herbs, a little ground mace, a small grated nutmeg, a bit of lemon peel, some pepper and salt, and the yolks of two eggs; mix everything well together and shape it into balls and long pieces. Then roll them in flour and fry them until they're brown. If you're using them for a white sauce, skip the frying and place them in a saucepan with hot water and let them boil for a few minutes.

SAUCE FOR BOILED DUCKS OR RABBITS.

Pour boiled onions over your ducks, or rabbits, prepared in this manner: peel some onions, and boil them in plenty of water; then change the first water, and boil them two hours: take them up and put them in a colander to drain, and afterwards chop them on a board; then put them in a sauce-pan, sprinkle a little flour over them, and put in a large piece of butter, with a little milk or cream. Set them over the fire, and when the butter is melted, they will be done enough. This is a good sauce for mutton also.

Pour boiled onions over your ducks or rabbits prepared this way: peel some onions and boil them in plenty of water; then change the first water and boil them for two hours. Take them out and place them in a colander to drain, then chop them on a cutting board. Next, put them in a saucepan, sprinkle a little flour over them, and add a large chunk of butter along with a little milk or cream. Place them over the heat, and when the butter is melted, they will be ready. This also makes a great sauce for mutton.

LOBSTER SAUCE.

Boil a little mace, and whole pepper, long enough to take out the strong taste of the spice; then strain it off, and melt three quarters of a pound of butter in it. Cut the lobster in very small pieces, and stew it till it is tender.

Boil a bit of mace and whole pepper long enough to remove the strong flavor of the spice; then strain it out and melt three-quarters of a pound of butter in it. Cut the lobster into very small pieces and stew it until it's tender.

SHRIMP SAUCE.

Wash half a pint of shrimps very clean--mince and put them in a stew-pan, with a spoonful of anchovy liquor, and a pound of thick melted butter; boil it up for five minutes, and squeeze in half a lemon. Toss it up, and put it in a sauce-boat.

Wash half a pint of shrimp thoroughly—chop them up and place them in a saucepan with a spoonful of anchovy juice and a pound of thick, melted butter; bring it to a boil for five minutes, then squeeze in half a lemon. Mix it well and transfer it to a sauceboat.

OYSTER SAUCE FOR FISH.

Scald a pint of oysters, and strain them through a sieve; then wash some more in cold water, and take off their beards; put them in a stew-pan, 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. Put in half a pound of butter, and boil it till it is melted--take out the mace and lemon, and squeeze the lemon juice into the sauce; boil it, and stir it all the time, and put it in a boat.

Scald a pint of oysters and strain them through a sieve; then wash some more in cold water and remove their beards. Place them in a saucepan and pour the liquid over them; then add a large spoonful of anchovy sauce, half a lemon, two blades of mace, and thicken it with butter mixed with flour. Add half a pound of butter and boil it until melted—remove the mace and lemon, then squeeze the lemon juice into the sauce; boil it while stirring constantly, and serve it in a dish.

CELERY SAUCE.

Wash and pare a large bunch of celery very clean cut it into little bits, and boil it softly till it is tender; add half a pint of cream, some mace, nutmeg, and a small piece of butter rolled in flour; then boil it gently. This is a good sauce for roasted or boiled fowls, turkeys, partridges, or any other game.

Wash and clean a large bunch of celery thoroughly, chop it into small pieces, and simmer it gently until it's tender. Add half a pint of cream, a bit of mace, nutmeg, and a small piece of butter mixed with flour; then let it boil gently. This makes a great sauce for roasted or boiled chicken, turkey, partridges, or any other kind of game.

MUSHROOM SAUCE.

Clean and wash one quart of fresh mushrooms, cut them in two, and put them into a stew-pan, with a little salt, a blade of mace, and a little butter; stew them gently for half an hour, and then add half a pint of cream, and the yelks of two eggs beat very well--keep stirring it till it boils up. Put it over the fowls or turkies--or you may put it on a dish with a piece of fried bread first buttered--then toasted brown, and just dipped into boiling water. This is very good sauce for white fowls of all kinds.

Clean and wash one quart of fresh mushrooms, cut them in half, and place them in a saucepan with a little salt, a blade of mace, and a bit of butter. Cook them gently for half an hour, then add half a pint of cream and the yolks of two eggs, well beaten—keep stirring until it just starts to boil. Pour it over the chicken or turkey, or you can serve it on a plate with a piece of fried bread that’s been buttered first, then toasted until brown and lightly dipped in boiling water. This makes an excellent sauce for all types of white meat.

COMMON SAUCE.

Plain butter melted thick, with a spoonful of walnut pickle or catsup, is a very good sauce; but you may put as many things as you choose into sauces.

Plain butter melted thick, with a spoonful of walnut pickle or ketchup, is a really good sauce; but you can add as many ingredients as you want to sauces.

TO MELT BUTTER.

Nothing is more simple than this process, and nothing so generally done badly. Keep a quart tin sauce-pan, with a cover to it, exclusively for this purpose; weigh one quarter of a pound of good butter; rub into it two tea-spoonsful of flour; when well mixed, put it in the sauce-pan with one table-spoonful of water, and a little salt; cover it, and set the sauce-pan in a larger one of boiling water; shake it constantly till completely melted, and beginning to boil. If the pan containing the butter be set on coals, it will oil the butter and spoil it. This quantity is sufficient for one sauce-boat. A great variety of delicious sauces can be made, by adding different herbs to melted butter, all of which are excellent to eat with fish, poultry, or boiled butchers' meat. To begin with parsley--wash a large bunch very clean, pick the leaves from the stems carefully, boil them ten minutes in salt and water, drain them perfectly dry, mince them exceedingly fine, and stir them in the butter when it begins to melt. When herbs are added to butter, you must put two spoonsful of water instead of one. Chervil, young fennel, burnet, tarragon, and cress, or pepper-grass, may all be used, and must be prepared in the same manner as the parsley.

Nothing is simpler than this process, yet it’s often done poorly. Keep a quart-sized tin saucepan with a lid solely for this purpose; measure out a quarter of a pound of good butter; mix in two teaspoons of flour. Once well combined, place it in the saucepan with one tablespoon of water and a little salt; cover it and set the saucepan in a larger pot filled with boiling water; shake it constantly until it’s completely melted and starting to boil. If the pan with the butter is placed directly over coals, it will scorch the butter and ruin it. This amount is enough for one sauce boat. You can create a variety of delicious sauces by adding different herbs to melted butter, all of which pair well with fish, poultry, or boiled meats. To start with parsley—wash a large bunch thoroughly, carefully remove the leaves from the stems, boil them for ten minutes in salted water, drain them completely, chop them very finely, and mix them into the butter as it begins to melt. When adding herbs to the butter, use two tablespoons of water instead of one. You can also use chervil, young fennel, burnet, tarragon, and cress, or peppery watercress, prepared in the same way as the parsley.

CAPER SAUCE.

Is made by mixing a sufficient quantity of capers, and adding them to the melted butter, with a little of the liquor from the capers; where capers cannot be obtained, pickled nasturtiums make a very good substitute, or even green pickle minced and put with the butter.

Is made by mixing a sufficient quantity of capers and adding them to the melted butter, along with a bit of the liquid from the capers; if capers aren't available, pickled nasturtiums make a great substitute, or even minced green pickle mixed with the butter.

OYSTER CATSUP.

Get fine fresh oysters, wash them in their own liquor, put them in a marble mortar with salt, pounded mace, and cayenne pepper, in the proportions of one ounce salt, two drachms mace, and one of cayenne to each pint of oysters; pound them together, and add a pint of white wine to each pint; boil it some minutes, and rub it through a sieve; boil it again, skim it, and when cold, bottle, cork, and seal it. This composition gives a fine flavour to white sauces, and if a glass of brandy be added, it will keep good for a considerable time.

Get fresh oysters, rinse them in their own juice, then put them in a marble mortar with salt, ground mace, and cayenne pepper, using one ounce of salt, two drachms of mace, and one of cayenne for each pint of oysters. Pound them together and add a pint of white wine for each pint of oysters. Boil it for a few minutes, then strain it through a sieve. Boil it again, skim off the surface, and once it’s cool, bottle, cork, and seal it. This mixture adds great flavor to white sauces, and if you add a glass of brandy, it will last for a long time.

CELERY VINEGAR.

Pound two gills of celery seed, put it into a bottle ind fill it with strong vinegar; shake it every day for a fortnight, then strain it, and keep it for use. It will impart a pleasant flavour of celery to any thing with which it is used. A very delicious flavour of thyme may be obtained, by gathering it when in full perfection; it must be picked from the stalks, a large handful of it put into a jar, and a quart of vinegar or brandy poured on it; cover it very close--next day, take all the thyme out, put in as much more; do this a third time; then strain it, bottle and seal it securely. This is greatly preferable to the dried thyme commonly used, during the season when it cannot be obtained in a fresh state. Mint may be prepared in the same way. The flavour of both these herbs must be preserved by care in the preparation: if permitted to stand more than twenty hours in the liquor they are infused in, a coarse and bitter taste will be extracted, particularly from mint.

Pound two cups of celery seed, put it in a bottle, and fill it with strong vinegar. Shake it every day for two weeks, then strain it and keep it for use. It will add a nice celery flavor to anything you use it in. You can get a delicious thyme flavor by gathering it at its peak; pick it from the stalks, put a large handful into a jar, and pour a quart of vinegar or brandy over it. Cover it tightly— the next day, take out all the thyme, add in as much more; do this a third time; then strain it, bottle it, and seal it securely. This is much better than the dried thyme typically used when fresh can't be found. Mint can be prepared in the same way. The flavor of both herbs needs to be preserved by careful preparation: if they're left in the liquid for more than twenty hours, a coarse and bitter taste will come out, especially from the mint.

VEGETABLES.

TO DRESS SALAD.

To have this delicate dish in perfection, the lettuce, pepper grass, chervil, cress, &c. should be gathered early in the morning, nicely picked, washed, and laid in cold water, which will be improved by adding ice; just before dinner is ready to be served, drain the water from your salad, cut it into a bowl, giving the proper proportions of each plant; prepare the following mixture to pour over it: boil two fresh eggs ten minutes, put them in water to cool, then take the yelks in a soup plate, pour on them a table spoonful of cold water, rub them with a wooden spoon until they are perfectly dissolved; then add two spoonsful of oil: when well mixed, put in a tea-spoonful of salt, one of powdered sugar, and one of made mustard; when all these are united and quite smooth, stir in two table spoonsful of common, and two of tarragon vinegar; put it over the salad, and garnish the top with the whites of the eggs cut into rings, and lay around the edge of the bowl young scallions, they being the most delicate of the onion tribe.

To make this delicate dish perfectly, gather the lettuce, pepper grass, chervil, cress, etc., early in the morning. Carefully pick, wash, and soak them in cold water, adding ice for extra freshness. Just before dinner is served, drain the water from your salad and chop it into a bowl, ensuring you have the right amounts of each plant. Prepare the following mixture to pour over it: Boil two fresh eggs for ten minutes, then cool them in water. Next, take the yolks in a soup plate, add a tablespoon of cold water, and mash them with a wooden spoon until fully dissolved. Then add two tablespoons of oil. Once well mixed, stir in a teaspoon of salt, one of powdered sugar, and one of prepared mustard. When everything is combined and smooth, mix in two tablespoons of regular vinegar and two of tarragon vinegar. Pour it over the salad and top with the egg whites sliced into rings, and arrange young scallions around the edge of the bowl, as they are the most delicate of the onion family.

TO BOIL POTATOS.

Wash them, but do not pare or cut them, unless they are very large; fill a sauce-pan half full of potatos of equal size, (or make them so by dividing the large ones,) put to them as much cold water as will cover them about an inch; they are sooner boiled, and more savoury, than when drowned in water; most boiled things are spoiled by having too little water, but potatos are often spoiled by having too much; they must merely be covered, and a little allowed for waste in boiling, so that they must be just covered when done. Set them on a moderate fire till they boil, then take them off, and set them by the fire to simmer slowly, till they are soft enough to admit a fork; (place no dependence on the usual test of their skin's cracking, which, if they are boiled fast, will happen to some potatos when they are not half done, and the inside is quite hard,) then pour off the water, (if you let the potatos remain in the water a moment after they are done enough, they will become waxy and watery,) uncover the sauce-pan, and set it at such a distance from the fire as will secure it from burning; their superfluous moisture will evaporate, and the potatos will be perfectly dry and mealy. You may afterwards place a napkin, folded up to the size of the sauce-pan's diameter, over the potatos, to keep them dry and mealy till wanted, this method of managing potatos, is, in every respect, equal to steaming them, and they are dressed in half the time.

Wash the potatoes, but don’t peel or cut them unless they are very large. Fill a saucepan halfway with potatoes of similar size (or cut the large ones to make them even), and add enough cold water to cover them by about an inch. They cook faster and taste better this way than if they were submerged in water. Most things boiled have too little water, but potatoes are often ruined by having too much; they should just be covered, with a little extra for evaporation during cooking, so they’re just covered when done. Put them on a moderate heat until they boil, then remove them from the heat and let them sit by the fire to simmer slowly until they’re soft enough to pierce with a fork. Don’t rely on the usual sign of the skin cracking, as some potatoes can crack when they're not even halfway cooked and the insides are still hard. After cooking, drain the water. If you leave the potatoes in the water even for a moment after they’re done, they’ll become waxy and watery. Uncover the saucepan and move it away from the fire to prevent burning; the excess moisture will evaporate, leaving the potatoes perfectly dry and fluffy. You can place a napkin, folded to match the size of the saucepan's diameter, over the potatoes to keep them dry and fluffy until you need them. This method of cooking potatoes is just as good as steaming them and takes half the time.

TO FRY SLICED POTATOS.

Peel large potatos, slice them about a quarter of an inch thick, or cut them in shavings round and round, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping. Take care that your fat and frying-pan are quite clean; put it on a quick fire, watch it, and as soon as the lard boils and is still, put in the slices of potatos, and keep moving them till they are crisp; take them up, and lay them to drain on a sieve; send them up with very little salt sprinkled on them.

Peel large potatoes, slice them about a quarter of an inch thick, or cut them into long shavings, like you would peel a lemon; dry them thoroughly with a clean cloth, and fry them in lard or grease. Make sure your fat and frying pan are completely clean; place it over a high heat, keep an eye on it, and as soon as the lard is boiling and steady, add the potato slices, stirring them until they’re crispy; take them out and place them on a sieve to drain; serve with just a little salt sprinkled on top.

POTATOS MASHED.

When the potatos are thoroughly boiled, drain and dry them perfectly, pick out every speck, and rub them through a colander into a clean stew-pan; to a pound of potatos put half an ounce of butter, and a table-spoonful of milk; do not make them too moist; mix them well together. When the potatos are getting old and specked, and in frosty weather, this is the best way of dressing them--you may put them into shapes, touch them over with yelk of egg, and brown them very slightly before a slow fire.

When the potatoes are fully boiled, drain and dry them completely, remove any blemishes, and push them through a colander into a clean saucepan; for every pound of potatoes, add half an ounce of butter and a tablespoon of milk; don’t make them too wet; mix everything together well. When the potatoes are getting old and spotted, especially in cold weather, this is the best way to prepare them—you can shape them, brush them with egg yolk, and lightly brown them over a low flame.

POTATOS MASHED WITH ONIONS.

Prepare some onions by putting them through a sieve, and mix them with potatos; in proportioning the onions to the potatos, you will be guided by your wish to have more or less of their flavour.

Prepare some onions by passing them through a strainer, and mix them with potatoes; when deciding how much onion to use compared to the potatoes, let your preference for their flavor guide you.

TO ROAST POTATOS.

Wash and dry your potatos, (all of a size,) and put them in a tin Dutch oven, or cheese toaster; take care not to put them too near the fire, or they will get burned on the outside before they are warmed through. Large potatos, will require two hours to roast them. To save time and trouble, some cooks half boil them first.

Wash and dry your potatoes (all the same size) and place them in a tin Dutch oven or a cheese toaster. Be careful not to put them too close to the fire, or they will burn on the outside before they're heated all the way through. Large potatoes will take about two hours to roast. To save time and effort, some cooks parboil them first.

TO ROAST POTATOS UNDER MEAT.

Half boil large potatos, drain the water from them, and put them into an earthen dish or small tin pan, under meat that is roasting, and baste them with some of the dripping; when they are browned on one side, turn them and brown the other; send them up around the meat, or in a small dish.

Half boil large potatoes, drain the water, and place them in a clay dish or small tin pan under the roasting meat. Baste them with some of the drippings; when they’re browned on one side, flip them and brown the other side. Serve them around the meat or in a small dish.

POTATO BALLS.

Mix mashed potatos with the yelk of an egg, roll them into balls, flour them, or cover them with egg and bread crumbs, fry them in clean dripping, or brown them in a Dutch oven. They are an agreeable vegetable relish, and a supper dish.

Mix mashed potatoes with the yolk of an egg, roll them into balls, coat them in flour, or dip them in egg and breadcrumbs, then fry them in clean oil or brown them in a Dutch oven. They make a tasty vegetable side dish and are great for supper.

JERUSALEM ARTICHOKES.

Are boiled and dressed in the various ways we have just before directed for potatos. They should be covered with thick melted butter, or a nice white or brown sauce.

Are boiled and prepared in the different ways we've just mentioned for potatoes. They should be topped with plenty of melted butter, or a tasty white or brown sauce.

CABBAGE.

Pick cabbages very clean, and wash them thoroughly; then look them carefully over again; quarter them if they are very large; put them into a sauce pan with plenty of boiling water; if any skum rises, take it off, put a large spoonful of salt into the sauce pan, and boil 'them till the stalks feel tender. A young cabbage will take about twenty minutes, or half an hour; when full grown, nearly an hour; see that they are well covered with water all the time, and that no or smoke arises from stirring the fire. With careful management, they will look as beautiful when dressed as they did when growing. It will much ameliorate the flavour of strong old cabbages, to boil them in two waters, i.e. when they are half done, to take them out, and put them into another sauce pan of boiling water.

Pick cabbages very clean and wash them thoroughly; then check them over again carefully. If they're very large, cut them into quarters. Put them in a saucepan with plenty of boiling water. If any foam rises, skim it off, then add a generous spoonful of salt to the saucepan and boil them until the stalks feel tender. A young cabbage will take about twenty minutes to half an hour; when fully grown, nearly an hour. Make sure they’re always covered with water and that no smoke rises from the fire. With careful management, they’ll look just as beautiful when served as they did when growing. To greatly improve the flavor of strong, old cabbages, boil them in two changes of water—meaning, when they’re half done, take them out and put them in another saucepan of boiling water.

SAVOYS.

Are boiled in the same manner; quarter them when you send them to table.

Are boiled in the same way; cut them into quarters when you serve them.

SPROUTS AND YOUNG GREENS.

The receipt written for cabbages will answer as well for sprouts, only they will be boiled enough in fifteen minutes.

The recipe for cabbage works just as well for sprouts; just boil them for about fifteen minutes.

ASPARAGUS.

Set a stew-pan with plenty of water on the fire, sprinkle a handful of salt in it, let it boil, and skim it; then put in the asparagus prepared thus: scrape all the stalks till they are perfectly clean; throw them into a pan of cold water as you scrape them; when they are all done, tie them in little bundles, of a quarter of a hundred each, with bass, if you can get it, or tape; cut off the stalks at the bottom, that they may be all of a length; when they are tender at the stalk, which will be in from twenty to thirty minutes, they are done enough. Great care must be taken to watch the exact time of their becoming tender; take them just at that instant, and they will have their true flavour and colour; a minute or two more boiling destroys both. While the asparagus is boiling, toast a slice of a loaf of bread, about a half an inch thick; brown it delicately on both sides; dip it lightly in the liquor the asparagus was boiled in, and lay it in the middle of a dish; pour some melted butter on the toast, and lay the asparagus upon it; let it project beyond the asparagus, that the company may see there is a toast. Do not pour butter over them, but send some in a boat.

Set a saucepan with plenty of water on the stove, add a handful of salt, bring it to a boil, and skim it. Then, prepare the asparagus: scrape all the stalks until they are completely clean and place them into a bowl of cold water as you go. Once you finish, tie them in small bundles of about 25 each, using bass if you can find it, or tape. Cut off the ends of the stalks to make them all the same length. When they are tender at the bottom, which will take about 20 to 30 minutes, they are done. It's important to watch the time carefully; take them off the heat the moment they become tender to preserve their true flavor and color; boiling them for even a minute longer can ruin both. While the asparagus cooks, toast a slice of bread about half an inch thick, browning it gently on both sides. Dip it lightly in the water the asparagus was boiled in, and place it in the center of a dish. Pour some melted butter over the toast and place the asparagus on top, allowing it to extend beyond the asparagus so everyone can see the toast. Don't pour butter over the asparagus; instead, serve some on the side.

SEA-KALE.

Is tied up in bundles, and dressed in the same way as asparagus.

Is bundled up and dressed just like asparagus.

TO SCOLLOP TOMATOS.

Peel off the skin from large, full, ripe tomatos--put a layer in the bottom of a deep dish, cover it well with bread grated fine; sprinkle on pepper and salt, and lay some bits of butter over them--put another layer of each, till the dish is full--let the top be covered with crumbs and butter--bake it a nice brown.

Peel the skin off large, ripe tomatoes. Put a layer in the bottom of a deep dish, cover it well with finely grated bread, sprinkle with pepper and salt, and add some pieces of butter on top. Repeat with another layer of each until the dish is full. The top should be covered with crumbs and butter. Bake until golden brown.

TO STEW TOMATOS.

Take off the skin, and put them in a pan with salt, pepper, and a large piece of butter--stew them till sufficiently dry.

Remove the skin, and place them in a pan with salt, pepper, and a big piece of butter—simmer them until they're dry enough.

CAULIFLOWER.

Choose those that are close and white, and of a middle size--trim off the outside leaves, cut off the stalk flat at the bottom, let them lie in salt and water an hour before you boil them. Put them in boiling water, with a handful of salt in it--skim it well, and let it boil slowly till done, which a small one will be in fifteen minutes, a large one in twenty--and take it up the moment it is enough: a few minutes longer boiling will spoil it.

Choose ones that are small to medium-sized and white. Remove the outer leaves and cut the stalks flat at the bottom. Let them soak in saltwater for an hour before boiling. Place them in boiling water with a handful of salt. Skim the surface well and let them simmer until they're done: a small one will take about fifteen minutes, while a larger one will take around twenty. Remove them as soon as they're done; boiling them for just a few minutes longer will ruin them.

RED BEET ROOTS.

Are not so much used as they deserve to be; they are dressed in the same way as parsnips, only neither scraped nor cut till after they are boiled; they will take from an hour and a half to three hours in boiling, according to their size; to be sent to the table with salt fish, boiled beef, &c. When young, small and juicy, it is a very good variety, an excellent garnish, and easily converted into a very cheap and pleasant pickle.

Are not used as much as they should be; they are prepared like parsnips, only neither peeled nor chopped until after they are boiled; they usually boil for an hour and a half to three hours, depending on their size; they are served with salted fish, boiled beef, etc. When they are young, small, and juicy, they are a great variety, an excellent garnish, and can easily be turned into a cheap and tasty pickle.

PARSNIPS.

Are to be cooked just in the same manner as carrots; they require more or less time, according to their size; therefore match them in size, and you must try them by thrusting a fork into them as they are in the water; when this goes easily through, they are done enough: boil them from an hour to two hours, according to their size and freshness. Parsnips are sometimes sent up mashed in the same way as turnips.

Are to be cooked just like carrots; they need more or less time depending on their size; so match them in size, and you should test them by poking a fork into them while they’re in the water; when the fork goes in easily, they’re done. Boil them for one to two hours, based on their size and freshness. Parsnips are sometimes served mashed in the same way as turnips.

CARROTS.

Let them be well washed and scraped--an hour is enough for young spring carrots; grown carrots will take from an hour and a half to two hours and a half. The best way to try if they are done enough, is to pierce them with a fork.

Let them be thoroughly washed and scraped—an hour is enough for young spring carrots; mature carrots will need anywhere from an hour and a half to two and a half hours. The best way to check if they're done is to poke them with a fork.

TURNIPS.

Peel off half an inch of the stringy outside--full grown turnips will take about an hour and a half gentle boiling; try them with a fork, and when tender, take them up, and lay them on a sieve till the water is thoroughly drained from them; send them up whole; to very young turnips, leave about two inches of green top; the old ones are better when the water is changed as directed for cabbage.

Peel off half an inch of the fibrous outer layer—fully grown turnips will need about an hour and a half of gentle boiling. Test them with a fork, and when they're tender, remove them and place them on a sieve until all the water has drained off. Serve them whole; for very young turnips, leave about two inches of the green top. The older ones taste better if you change the water as you would for cabbage.

TO MASH TURNIPS.

When they are boiled quite tender, squeeze them as dry as possible--put them into a sauce pan, mash them with a wooden spoon, and rub them through a colander; add a little bit of butter, keep stirring them till the butter is melted and well mixed with them, and they are ready for table.

When they are boiled until tender, squeeze out as much moisture as you can—put them in a saucepan, mash them with a wooden spoon, and push them through a colander; add a bit of butter, keep stirring until the butter is melted and fully combined, and they're ready to serve.

TURNIP TOPS.

Are the shoots which grow out, (in the spring.) from the old turnip roots. Put them in cold water an hour before they are dressed; the more water they are boiled in, the better they will look; if boiled in a small quantity of water, they will taste bitter; when the water boils, put in a small handful of salt, and then your vegetables; they are still better boiled with bacon in the Virginia style: if fresh and young, they will be done in about twenty minutes--drain them on the back of a sieve, and put them under the bacon.

Are the shoots that grow in the spring from old turnip roots? Soak them in cold water for an hour before cooking. The more water you boil them in, the better they will look; if you boil them in a small amount of water, they’ll taste bitter. When the water is boiling, add a small handful of salt, then add your vegetables. They taste even better if boiled with bacon, Virginia-style. If they are fresh and young, they will be ready in about twenty minutes—drain them in a sieve and place them under the bacon.

FRENCH BEANS.

Cut off the stalk end first, and then turn to the point and strip off the strings; if not quite fresh, have a bowl of spring water, with a little salt dissolved in it, standing before you; as the beans are cleansed and trimmed, throw them in; when all are done, put them on the fire in boiling water, with some salt in it; when they have boiled fifteen or twenty minutes, take one out and taste it; as soon as they are tender, take them up, and throw them into a colander to drain. To send up the beans whole, when they are young, is much the best method, and their delicate flavour and colour is much better preserved. When a little more grown, they must be cut lengthwise in thin slices after stringing; and for common tables, they are split, and divided across; but those who are nice, do not use them at such a growth as to require splitting.

Cut off the stalk end first, then turn to the tip and remove the strings. If they're not very fresh, keep a bowl of cold water with a bit of salt in it nearby. As you clean and trim the beans, drop them in the water. Once you're done with all of them, put them in a pot of boiling salted water. After they've boiled for fifteen to twenty minutes, take one out to taste. As soon as they're tender, take them out and put them in a colander to drain. Serving the young beans whole is the best method, as it preserves their delicate flavor and color much better. When they're a bit more mature, slice them lengthwise into thin strips after stringing them. For casual meals, they can be split and cut across, but those who are more particular don't use them at a stage that requires splitting.

ARTICHOKES.

Soak them in cold water, wash them well, then put them into plenty of boiling water, with a handful of salt, and let them boil gently till they are tender, which will take an hour and a half, or two hours: the surest way to know when they are done enough, is to draw out a leaf; trim them, and drain them on a sieve, and send up melted butter with them, with some put into small cups, so that each guest may have one.

Soak them in cold water, wash them well, then put them into plenty of boiling water with a handful of salt, and let them boil gently until they're tender, which will take about an hour and a half to two hours. The best way to check if they’re done is to pull out a leaf. Trim them, drain them in a sieve, and serve them with melted butter, with some in small cups so that each guest can have one.

BROCOLI.

The kind which bears flowers around the joints of the stalks, must be cut into convenient lengths for the dish; scrape the skin from the stalk, and pick out any leaves or flowers that require to be removed; tie it up in bunches, and boil it as asparagus; serve it up hot, with melted butter poured over it. The brocoli that heads at the top like cauliflowers, must be dressed in the same manner as the cauliflower.

The type that has flowers around the joints of the stalks should be cut into manageable lengths for the dish; peel the skin from the stalk, and remove any leaves or flowers that need to be taken off; tie it in bunches and boil it like asparagus; serve it hot with melted butter drizzled on top. The broccoli that flowers at the top like cauliflowers should be prepared the same way as the cauliflower.

PEAS.

To have them in perfection, they must be quite young, gathered early in the morning, kept in a cool place, and not shelled until they are to be dressed; put salt in the water, and when it boils, put in the peas; boil them quick twenty or thirty minutes, according to their age; just before they are taken up, add a little mint chopped very fine; drain all the water from the peas, put in a bit of butter, and serve them up quite hot.

To get them perfect, they should be very young, picked early in the morning, stored in a cool place, and not shelled until you’re ready to cook them. Add salt to the water, and when it boils, toss in the peas; cook them quickly for twenty to thirty minutes, depending on how old they are. Just before you take them off the heat, mix in some finely chopped mint. Drain all the water, add a little butter, and serve them hot.

PUREE OF TURNIPS.

Pare a dozen large turnips, slice them, and put them into a stew-pan, with four ounces of butter and a little salt; set the pan over a moderate fire, turn them often with a wooden spoon; when they look white, add a ladle full of veal gravy, stew them till it becomes thick; skim it, and pass it through a sieve; put the turnips in a dish, and pour the gravy over them.

Peel a dozen large turnips, slice them, and place them in a stew pan with four ounces of butter and a little salt. Set the pan over a medium heat, stirring them often with a wooden spoon. When they turn white, add a ladleful of veal gravy and simmer until it thickens. Skim off any excess fat and strain it through a sieve. Serve the turnips on a plate and pour the gravy over them.

RAGOUT OF TURNIPS.

Peel as many small turnips as will fill a dish; put them into a stew pan with some butter and a little sugar, set them over a hot stove, shake them about, and turn them till they are a good brown; pour in half a pint of rich high seasoned gravy; stew the turnips till tender, and serve them with the gravy poured over them.

Peel as many small turnips as will fill a dish; put them into a pot with some butter and a little sugar, place them over a hot stove, stir them around, and cook them until they are nicely browned; pour in half a pint of rich, well-seasoned gravy; simmer the turnips until they're tender, and serve them with the gravy poured over them.

RAGOUT OF FRENCH BEANS, SNAPS, STRING BEANS.

Let them be young and fresh gathered, string them, and cut them in long thin slices; throw them in boiling water for fifteen minutes; have ready some well seasoned brown gravy, drain the water from the beans, put them in the gravy, stew them a few minutes, and serve them garnished with forcemeat balls; there must not be gravy enough to float the beans.

Let them be freshly picked and young, slice them into long thin pieces, and boil them in water for fifteen minutes. Prepare some well-seasoned brown gravy, drain the water from the beans, mix them into the gravy, let them simmer for a few minutes, and serve them topped with meatballs; there shouldn't be enough gravy to float the beans.

MAZAGAN BEANS.

This is the smallest and most delicate species of the Windsor bean. Gather them in the morning, when they are full grown, but quite young, and do not shell them till you are going to dress them. Put them into boiling water, have a small bit of middling, (flitch,) of bacon, well boiled--take the skin off, cover it with bread crumbs, and toast it; lay this in the middle of the dish, drain all the water from the beans--put a little butter with them, and pour them round the bacon. When the large Windsor beans are used, it is best to put them into boiling water until the skins will slip off, and then make them into a puree as directed for turnips--they are very coarse when plainly dressed.

This is the smallest and most delicate type of Windsor bean. Pick them in the morning when they're fully grown but still young, and don't shell them until you're ready to cook. Put them in boiling water, and take a small piece of medium-quality bacon, well-boiled—remove the skin, coat it with bread crumbs, and toast it; place this in the center of the dish. Drain all the water from the beans, add a little butter, and pour them around the bacon. For larger Windsor beans, it's best to boil them until the skins slip off, then mash them into a puree as you would with turnips—they can be very coarse when simply cooked.

LIMA, OR SUGAR BEANS.

Like all other spring and summer vegetables, they must be young and freshly gathered: boil them till tender, drain them, add a little butter, and serve them up. These beans are easily preserved for winter use, and will be nearly as good as fresh ones. Gather them on a dry day, when full grown, but quite young: have a clean and dry keg, sprinkle some salt in the bottom, put in a layer of pods, containing the beans, then a little salt--do this till the keg is full; lay a board on with a weight, to press them down; cover the keg very close, and keep it in a dry, cool place--they should be put up as late in the season, as they can be with convenience. When used, the pods must be washed, and laid in fresh water all night; shell them next day, and keep them in water till you are going to boil them; when tender, serve them up with melted butter in a boat. French beans (snaps) may be preserved in the same manner.

Like all other spring and summer vegetables, they should be young and freshly picked: boil them until tender, drain them, add a little butter, and serve. These beans can be easily preserved for winter and will be almost as good as fresh ones. Gather them on a dry day when they’re fully grown but still young: have a clean, dry keg, sprinkle some salt at the bottom, add a layer of pods with the beans, then a little salt—repeat until the keg is full; place a board and weight on top to press them down; cover the keg tightly and keep it in a dry, cool place—they should be stored as late in the season as is convenient. When you’re ready to use them, wash the pods and soak them in fresh water overnight; shell them the next day and keep them in water until you’re ready to boil. Once tender, serve them with melted butter in a dish. French beans (snaps) can be preserved in the same way.

TURNIP ROOTED CABBAGE.

The cabbage growing at the top is not good; cut the root in slices an inch thick, peel off the rind, and boil the slices in a large quantity of water, till tender, serve it up hot, with melted butter poured over it.

The cabbage growing at the top isn't good; slice the root into one-inch thick pieces, peel off the skin, and boil the slices in a large amount of water until they're tender. Serve it hot with melted butter poured over it.

EGG PLANT.

The purple ones are best; get them young and fresh; pull out the stem, and parboil them to take off the bitter taste; cut them in slices an inch thick, but do not peel them; dip them in the yelk of an egg, and cover them with grated bread, a little salt and pepper--when this has dried, cover the other side the same way--fry them a nice brown. They are very delicious, tasting much like soft crabs. The egg plant may be dressed in another manner: scrape the rind and parboil them; cut a slit from one end to the other, take out the seeds, fill the space with a rich forcemeat, and stew them in well seasoned gravy, or bake them, and serve up with gravy in the dish.

The purple ones are the best; get them when they’re young and fresh. Remove the stem and parboil them to get rid of the bitter taste. Cut them into slices about an inch thick, but don’t peel them. Dip them in egg yolk and coat them with grated bread, along with a little salt and pepper. Once that’s dried, coat the other side the same way and fry them until they’re a nice brown. They’re really delicious, tasting a lot like soft crabs. You can prepare eggplant differently: scrape the skin and parboil them; cut a slit from one end to the other, remove the seeds, fill the cavity with rich stuffing, and stew them in well-seasoned gravy or bake them, serving with gravy in the dish.

POTATO PUMPKIN.

Get one of a good colour, and seven or eight inches in diameter; cut a piece off the top, take out all the seeds, wash and wipe the cavity, pare the rind off, and fill the hollow with good forcemeat--put the top on, and set it in a deep pan, to protect the sides; bake it in a moderate oven, put it carefully in the dish without breaking, and it will look like a handsome mould. Another way of cooking potato pumpkin is to cut it in slices, pare off the rind, and make a puree as directed for turnips.

Get a good-sized one, about seven or eight inches in diameter; cut a piece off the top, remove all the seeds, wash and dry the inside, peel off the skin, and fill the hollow with good stuffing—put the top back on and place it in a deep pan to protect the sides; bake it in a moderate oven, and carefully transfer it to the dish without breaking it, and it will look like an attractive mold. Another way to cook potato pumpkin is to slice it, peel off the skin, and make a puree as you would with turnips.

SWEET POTATO.

Take those that are nearly of the same size, that they may be done equally--wash them clean, but do not peel them--boil them till tender, drain the water off, and put them on tin sheets in a stove for a few minutes to dry.

Take those that are about the same size so they cook evenly—wash them thoroughly, but don’t peel them—boil them until they’re tender, drain the water, and spread them out on tin sheets in the oven for a few minutes to dry.

SWEET POTATOS STEWED.

Wash and wipe them, and if they be large, cut them in two lengths; put them at the bottom of a stew pan, lay over some slices of boiled ham; and on that, one or two chickens cut up with pepper, salt, and a bundle of herbs; pour in some water, and stew them till done, then take out the herbs, serve the stew in a deep dish--thicken the gravy, and pour over it.

Wash and wipe them, and if they are large, cut them in half. Place them at the bottom of a stew pot, layer some slices of boiled ham on top, and then add one or two cut-up chickens seasoned with pepper, salt, and a bundle of herbs. Pour in some water and let it stew until everything is cooked. Then, remove the herbs, serve the stew in a deep dish, thicken the gravy, and pour it over the top.

SWEET POTATOS BROILED.

Cut them across without peeling, in slices half an inch thick, broil them on a griddle, and serve them with butter in a boat.

Cut them in half-inch thick slices without peeling, grill them on a griddle, and serve them with butter in a dish.

SPINACH.

Great care must be used in washing and picking it clean; drain it, and throw it into boiling water--a few minutes will boil it sufficiently: press out all the water, put it in a stew pan with a piece of butter, some pepper and salt--chop it continually with a spoon till it is quite dry: serve it with poached eggs or without, as you please.

Great care should be taken when washing and cleaning it; drain it, and throw it into boiling water—just a few minutes will cook it enough: squeeze out all the water, put it in a saucepan with a bit of butter, some pepper, and salt—stir it constantly with a spoon until it’s completely dry: serve it with poached eggs or on its own, whatever you prefer.

SORREL.

Is dressed as the spinach; and if they be mixed in equal proportions, improve each other.

Is dressed like spinach; and if they are mixed in equal amounts, they enhance each other.

CABBAGE PUDDING.

Get a fine head of cabbage, not too large; pour boiling water on, and cover it till you can turn the leaves back, which you must do carefully; take some of those in the middle of the head off, chop them fine, and mix them with rich forcemeat; put this in, and replace the leaves to confine the stuffing--tie it in a cloth, and boil it--serve it up whole, with a little melted butter in the dish.

Get a nice head of cabbage, not too big; pour boiling water over it and cover it until you can carefully peel back the leaves. Remove some of the inner leaves, chop them finely, and mix them with rich stuffing. Place this mixture back inside the cabbage and fold the leaves over to hold the stuffing in. Tie it in a cloth and boil it. Serve it whole with a bit of melted butter in the dish.

SQUASH OR CIMLIN.

Gather young squashes, peel, and cut them in two; take out the seeds, and boil them till tender; put them into a colander, drain off the water, and rub them with a wooden spoon through the colander; then put them into a stew pan, with a cup full of cream, a small piece of butter, some pepper and salt--stew them, stirring frequently until dry. This is the most delicate way of preparing squashes.

Gather young squash, peel them, and cut them in half; remove the seeds and boil them until they're tender. Place them in a colander to drain off the water, then use a wooden spoon to press them through the colander. Next, transfer them to a saucepan with a cup of cream, a small piece of butter, some pepper, and salt—simmer them, stirring frequently until they're dry. This is the most delicate way to prepare squash.

WINTER SQUASH.

The crooked neck of this squash is the best part. Cut it in slices an inch thick, take off the rind, and boil them with salt in the water; drain them well before they are dished, and pour melted butter over--serve them up very hot.

The crooked neck of this squash is the best part. Cut it into slices about an inch thick, remove the skin, and boil them with salt in water; drain them well before serving, and pour melted butter over them—serve hot.

The large part, containing the seeds, must be sliced and pared--cut it in small pieces, and stew it till soft, with just water enough to cover it; pass it through a sieve and stew it again, adding some butter, pepper, and salt; it must be dry, but not burnt. It is excellent when stewed with pork chops.

The big part with the seeds needs to be sliced and peeled—cut it into small pieces and cook it until soft, using just enough water to cover it; strain it through a sieve and cook it again, adding some butter, pepper, and salt; it should be dry but not burned. It tastes great when cooked with pork chops.

FIELD PEAS.

There are many varieties of these peas; the smaller kind are the most delicate. Have them young and newly gathered, shell and boil them tender; pour them in a colander to drain; put some lard in a frying pan; when it boils, mash the peas, and fry them in a cake of a light brown; put it in the dish with the crust uppermost--garnish with thin bits of fried bacon. They are very nice when fried whole, so that each pea is distinct from the other; but they must be boiled less, and fried with great care. Plain boiling is a very common way of dressing them.

There are many types of these peas; the smaller ones are the most delicate. Get them when they’re young and freshly picked, shell and boil them until tender; drain them in a colander; put some lard in a frying pan; when it’s hot, mash the peas and fry them into a light brown cake; place it in the dish with the crust on top—garnish with thin pieces of fried bacon. They taste great when fried whole, so each pea stands out from the others, but they need to be boiled less and fried very carefully. Simple boiling is a very common way to prepare them.

CABBAGE WITH ONIONS.

Boil them separately, and mix them in the proportions you like; add butter, pepper, and salt, and either stew them, or fry them in a cake.

Boil them separately, then combine them in the proportions you prefer; add butter, pepper, and salt, and either simmer them or fry them into a cake.

SALSIFY.

Scrape and wash the roots, put them into boiling water with salt; when done, drain them, and place them in the dish without cutting them up. They are a very excellent vegetable, but require nicety in cooking; exposure to the air, either in scraping, or after boiling, will make them black.

Scrub and rinse the roots, then put them into boiling salted water; once cooked, drain them and serve them whole without chopping. They are a really great vegetable, but need careful cooking; being exposed to air, either while you’re prepping or after they’re boiled, will cause them to turn black.

STEWED SALSIFY.

Half boil it, cut it up, and put it in a stew pan, with a very little water, and a spoonful of butter; stew them dry, and serve them up. For change, you may, after stewing, cut them in scollop shells with grated bread, and bake them; or make them into cakes, and fry them. They are delicious in whatever way they can be dressed.

Half boil it, chop it up, and place it in a saucepan with a tiny bit of water and a spoonful of butter; cook them until they're dry and serve them. For variety, you can, after cooking, put them in scallop shells with grated bread and bake them; or shape them into cakes and fry them. They taste great no matter how you prepare them.

STEWED MUSHROOMS.

Gather grown mushrooms, but such as are young enough to have red gills; cut off that part of the stem which grew in the earth--wash them carefully, and take the skin from the top; put them into a stew pan with some salt, but no water--stew them till tender, and thicken them with a spoonful of butter, mixed with one of brown flour; red wine may be added, but the flavour of the mushroom is too delicious to require aid from any thing.

Gather mature mushrooms, but make sure they’re young enough to have red gills; cut off the part of the stem that was in the ground—wash them carefully, and remove the skin from the top. Put them in a saucepan with some salt, but don’t add any water—simmer them until they’re tender, and thicken them with a spoonful of butter mixed with a spoonful of brown flour; you can add red wine, but the flavor of the mushrooms is so delicious that it doesn't really need anything else.

BROILED MUSHROOMS.

Prepare them as above directed--broil them on a griddle, and when done, sprinkle pepper and salt on the gills, and put a little butter on them.

Prepare them as directed above—grill them on a griddle, and when they're done, sprinkling pepper and salt on the gills, and add a little butter on top.

TO BOIL RICE.

Put two cups full of rice in a bowl of water, rub it well with the hand, and pour off the water; do this until the water ceases to be discoloured; then put the rice into two and a half cups of cold water; add a tea-spoonful of salt, cover the pot close, and set it on a brisk fire; let it boil ten minutes, pour off the greater part of the water, and remove the pot to a bed of coals, where it must remain a quarter of an hour to soak and dry.

Put two cups of rice in a bowl of water, rub it thoroughly with your hand, and then drain the water. Do this until the water runs clear. Next, put the rice into two and a half cups of cold water, add a teaspoon of salt, cover the pot tightly, and place it over a strong flame. Let it boil for ten minutes, then pour off most of the water, and transfer the pot to a bed of coals, where it should stay for a quarter of an hour to soak and steam.

RICE JOURNEY, OR JOHNNY CAKE.

Boil a pint of rice quite soft, with a tea-spoonful of salt; mix with it while hot a large spoonful of butter, and spread it on a dish to cool; when perfectly cold, add a pint of rice flour and half a pint of milk--beat them all together till well mingled. Take the middle part of the head of a barrel, make it quite clean, wet it, and put on the mixture about an inch thick, smooth with a spoon, and baste it with a little milk; set the board aslant before clear coals; when sufficiently baked, slip a thread under the cake and turn it: baste and bake that side in a similar manner, split it, and butter while hot. Small homony boiled and mixed with rice flour, is better than all rice; and if baked very thin, and afterwards toasted and buttered, it is nearly as good as cassada bread.

Boil a pint of rice until it's very soft, adding a teaspoon of salt. While it's still hot, mix in a large spoonful of butter and spread it out on a dish to cool. Once it's completely cold, add in a pint of rice flour and half a pint of milk—mix everything together until it's well combined. Take the middle part of the head of a barrel, clean it thoroughly, wet it, and then put on the mixture about an inch thick, smoothing it with a spoon and basting it with a little milk. Place the board at an angle in front of clear coals; when it's baked enough, slip a thread under the cake and flip it over. Baste and bake the other side in the same way, then split it and butter it while it's hot. Small hominy boiled and mixed with rice flour is better than just rice; and if baked very thin, then toasted and buttered, it's almost as good as cassava bread.

PUDDINGS, &c.

OBSERVATIONS ON PUDDINGS AND CAKES.

The salt should always be washed from butter, when it is to be used in any thing that has sugar for an ingredient, and also from that which is melted to grease any kind of mould for baking--otherwise, there will be a disagreeable salt taste on the outer side of the article baked. Raisins should be stoned and cut in two, and have some flour sifted over them--stir them gently in the flour, and take them out free from lumps; the small quantity that adheres to them, will prevent their sticking together, or falling in a mass to the bottom. Eggs must be fresh, or they will not heal well: it is better to separate the yelks from the whites always, though it is a more troublesome process; but for some things it is essential to do so: when they are to be mixed with milk, let it cool after boiling, or the eggs will poach; and only set it on the fire a few minutes, to take off the raw taste of the eggs, stirring it all the time. Currants require washing in many waters to cleanse them; they must be picked and well dried, or they will stick together. Almonds should be put in hot water till the skins will slip off, which is called blanching; they must always be pounded with rose or orange flower water, to prevent their oiling. When cream is used, put it in just before the mixture is ready; much beating will decompose it. Before a pudding or cake is begun, every ingredient necessary for it must be ready; when the process is retarded by neglecting to have them prepared, the article is injured. The oven must be in a proper state, and the paste in the dishes or moulds, ready for such things as require it. Promptitude is necessary in all our actions, but never more so than when engaged in making cakes and puddings. When only one or two eggs are to be used, cooks generally think it needless to beat them--it is an error: eggs injure every thing, unless they are made light before they are used. Cloths for boiling puddings should be made of German sheeting; an article less thick, will admit the water, and injure the pudding.

The salt should always be rinsed off butter when it’s being used in anything that has sugar as an ingredient, and also from the butter that’s melted to grease any kind of baking mold—otherwise, there will be an unpleasant salty taste on the outside of the baked item. Raisins should be pitted and cut in half, and have some flour sifted over them—mix them gently in the flour and take them out free of lumps; the small amount that sticks to them will keep them from clumping together or sinking to the bottom. Eggs must be fresh; otherwise, they won't incorporate well. It's better to separate the yolks from the whites, even though it’s a bit more work; for certain recipes, it’s essential. When mixing them with milk, let the milk cool after boiling, or the eggs will scramble; just heat it for a few minutes to remove the raw egg taste, stirring continuously. Currants need to be washed multiple times to clean them; they should be picked and dried well, or they will stick together. Almonds should be soaked in hot water until the skins can be removed, which is called blanching; they must always be ground with rose or orange flower water to keep them from releasing their oil. When using cream, add it just before the mixture is ready; over-beating will break it down. Before starting a pudding or cake, every ingredient needed must be prepared; if the process is slowed down by not having them ready, the final product will suffer. The oven must be at the right temperature, and the dough should be in the dishes or molds ready for those recipes that need it. Being prompt is important in all we do, but it’s crucial when making cakes and puddings. When only one or two eggs are needed, cooks often think it's unnecessary to beat them—it’s a mistake: eggs affect everything negatively unless they are lightened before use. Cloths for boiling puddings should be made from German sheeting; a thinner material will allow water in and ruin the pudding.

RICE MILK FOR A DESSERT.

Boil half a pint of rice in water till tender, pour off the water, and add a pint of milk with two eggs beaten well, stirred into it; boil all together two or three minutes; serve it up hot, and eat it with butter, sugar, and nutmeg. It may be sweetened and cooled in moulds, turned out in a deep dish, and surrounded with rich milk, with raspberry marmalade stirred into it, and strained to keep back the seeds--or the milk may be seasoned with wine and sugar.

Boil half a pint of rice in water until it's tender, then drain the water. Add a pint of milk and two well-beaten eggs, stirring them in. Cook everything together for two or three minutes. Serve it hot, and enjoy it with butter, sugar, and nutmeg. You can also sweeten it and cool it in molds, then turn it out onto a deep dish and surround it with rich milk, mixing in raspberry jam that has been strained to remove the seeds—or you can season the milk with wine and sugar.

TO MAKE PUFF PASTE.

Sift a quart of flour, leave out a little for rolling the paste, make up the remainder with cold water into a stiff paste, knead it well, and roll it out several times; wash the salt from a pound of butter, divide it into four parts, put one of them on the paste in little bits, fold it up, and continue to roll it till the butter is well mixed; then put another portion of butter, roll it in the same manner; do this till all the butter is mingled with the paste; touch it very lightly with the hands in making--bake it in a moderate oven, that will permit it to rise, but will not make it brown. Good paste must look white, and as light as a feather.

Sift a quart of flour, set aside a bit for rolling out the dough, and mix the rest with cold water to form a stiff dough. Knead it well and roll it out several times. Rinse the salt off a pound of butter, divide it into four pieces, and place one piece of butter on the dough in small chunks. Fold it up and keep rolling it until the butter is well incorporated. Then add another piece of butter and roll it in the same way. Repeat this until all the butter is mixed into the dough. Handle it very gently while making it—bake it in a moderate oven that allows it to rise without browning. Good dough should look white and light as a feather.

TO MAKE MINCEMEAT FOR PIES.

Boil either calves or hogs' feet till perfectly tender, rub them through a colander; when cold, pass them through again, and it will come out like pearl barley; take one quart of this, one of chopped apples, the same of currants, washed and picked, raisins stoned and cut, of good brown sugar, suet nicely chopped, and cider, with a pint of brandy; add a tea-spoonful of pounded mace, one of cloves and of nutmegs; mix all these together intimately. When the pies are to be made, take out as much of this mixture as may be necessary; to each quart of it, add a tea-spoonful of pounded black pepper, and one of salt; this greatly improves the flavour, and can be better mixed with a small portion than with the whole mass. Cover the moulds with paste, put in a sufficiency of mince-meat, cover the top with citron sliced thin, and lay on it a lid garnished around with paste cut in fanciful shapes. They may be eaten either hot or cold, but are best when hot.

Boil either calves' or hogs' feet until they're completely tender, then push them through a colander; once they're cold, pass them through again, and it will come out like pearl barley. Take one quart of this, one quart of chopped apples, one quart of washed and picked currants, stoned and chopped raisins, a good amount of brown sugar, finely chopped suet, and cider, along with a pint of brandy. Add a teaspoon of ground mace, a teaspoon of cloves, and a teaspoon of nutmeg; mix everything together thoroughly. When it's time to make the pies, take out as much of this mixture as needed; for each quart of it, add a teaspoon of ground black pepper and a teaspoon of salt; this really enhances the flavor and is easier to mix with a small portion than with the entire batch. Cover the molds with pastry, fill them with enough mince meat, cover the top with thinly sliced citron, and place a lid decorated with pastry cut into fancy shapes on top. They can be eaten hot or cold, but they’re best when hot.

TO MAKE JELLY FROM FEET.

Boil four calfs' feet, that have been nicely cleaned, and the hoofs taken off; when the feet are boiled to pieces, strain the liquor through a colander, and when cold, take all the grease off, and put the jelly in a skillet, leaving the dregs which will be at the bottom. There should be from four feet, about two quarts of jelly: pour into it one quart of white wine, the juice of six fresh lemons strained from the seeds, one pound and a half of powdered loaf sugar, a little pounded cinnamon and mace, and the rind thinly pared from two of the lemons; wash eight eggs very clean, whip up the whites to a froth, crush the shells and put with them, mix it with the jelly, set it on the fire, stir it occasionally till the jelly is melted, but do not touch it afterwards. When it has boiled till it looks quite clear on one side, and the dross accumulates on the other, take off carefully the thickest part of the dross, and pour the jelly in the bag; put back what runs through, until it becomes quite transparent--then set a pitcher under the bag, and put a cover all over to keep out the dust: the jelly looks much prettier when it is broken to fill the glasses. The bag should be made of cotton or linen, and be suspended in a frame made for the purpose. The feet of hogs make the palest coloured jelly; those of sheep are a beautiful amber-colour, when prepared.

Boil four cleaned calf's feet with the hooves removed. Once the feet are boiled to pieces, strain the broth through a colander. When it's cool, skim off all the fat and pour the jelly into a skillet, leaving the dregs at the bottom. You should have about two quarts of jelly from four feet. Add one quart of white wine, the juice of six fresh lemons (strained from the seeds), one and a half pounds of powdered loaf sugar, a bit of crushed cinnamon and mace, and the zest from two lemons. Clean eight eggs thoroughly, whip the egg whites until frothy, crush the shells, and add them in. Mix this with the jelly, place it over the heat, and stir occasionally until the jelly melts, but avoid stirring afterward. Once it has boiled until it’s clear on one side and the residue gathers on the other, carefully remove the thickest part of the residue and pour the jelly through a bag, retaining what runs through until it’s completely clear. Then place a pitcher under the bag and cover it to keep out dust. The jelly looks much nicer when broken to fill the glasses. The bag should be made of cotton or linen and hung in a frame designed for this purpose. Hog feet create the lightest colored jelly, while sheep feet yield a beautiful amber color when prepared.

A SWEETMEAT PUDDING.

Make a quart of flour into puff paste; when done, divide it into three parts of unequal size; roll the largest out square and moderately thin, spread over it a thin layer of marmalade, leaving a margin all round about an inch broad; roll the next largest in the same manner, lay it on, cover that with marmalade, leaving a margin; then roll the smallest, and put it on the other two, spreading marmalade; fold it up, one fold over the other, the width of your hand--press the ends together, tie it in a cloth securely, and place it in a kettle of boiling water, where it can lie at length without doubling; boil it quickly, and when done, pour melted butter with sugar and wine in the dish.

Make a quart of flour into puff pastry. Once it's ready, divide it into three uneven parts. Roll out the largest piece into a square and make it moderately thin. Spread a thin layer of marmalade over it, leaving about a one-inch margin all around. Roll out the next largest piece in the same way, lay it on top, and cover that with marmalade, also leaving a margin. Then roll out the smallest piece and place it on the other two, spreading more marmalade. Fold it up, one fold over the other, about the width of your hand—press the ends together, wrap it securely in a cloth, and place it in a pot of boiling water, making sure it can lay flat without bending. Boil it quickly, and when it’s done, pour melted butter mixed with sugar and wine over it in the dish.

TO MAKE AN ORANGE PUDDING.

Put two oranges and two lemons, into five quarts of water--boil them till the rinds are quite tender; take them out, and when cold, slice them thin, and pick out the seeds; put a pound of loaf sugar into a pint of water--when it boils, slice into it twelve pippins pared and cored--lay in the lemons and oranges, stew them tender, cover the dish with puff paste, lay the fruit in carefully, in alternate layers--pour on the syrup, put some slips of paste across, and bake it.

Put two oranges and two lemons into five quarts of water and boil them until the rinds are soft. Remove them and let them cool, then slice them thin and take out the seeds. In a separate pot, add a pound of loaf sugar to a pint of water; when it boils, slice in twelve cored and peeled pippins. Add the lemons and oranges and cook them until tender, then cover the dish with puff pastry. Layer the fruit carefully in alternating layers, pour the syrup over it, place some strips of pastry on top, and bake.

AN APPLE CUSTARD.

Pare and core twelve pippins, slice them tolerably thick, put a pound of loaf sugar in a stew pan, with a pint of water and twelve cloves: boil and skim it, then put in the apples, and stew them till clear, and but little of the syrup remains--lay them in a deep dish, and take out the cloves; when the apples are cold, pour in a quart of rich boiled custard--set it in water, and make it boil till the custard is set--take care the water does not get into it.

Peel and core twelve pippin apples, slice them fairly thick, put a pound of loaf sugar in a saucepan with a pint of water and twelve cloves: bring it to a boil and skim off any foam, then add the apples and cook them until they're clear and only a little syrup is left. Place them in a deep dish and remove the cloves; when the apples are cool, pour in a quart of rich boiled custard—set the dish in water and bring it to a boil until the custard sets—make sure no water gets into it.

BOILED LOAF.

Pour a quart of boiling milk over four little rolls of bread--cover them up, turning them occasionally till saturated with the milk; tie them very tight in cloths, and boil them an hour; lay them in the dish, and pour a little melted butter over them; for sauce, have butter in a boat, seasoned with wine, sugar, and grated nutmeg.

Pour a quart of boiling milk over four small rolls of bread—cover them up, turning them occasionally until they're soaked with the milk; tie them tightly in cloths and boil them for an hour; place them in a dish and drizzle a little melted butter over them; for the sauce, have butter in a serving dish, seasoned with wine, sugar, and grated nutmeg.

TRANSPARENT PUDDING.

Beat eight eggs very light, add half a pound of pounded sugar, the same of fresh butter melted, and half a nutmeg grated; sit it on a stove, and keep stirring till it is as thick as buttered eggs--put a puff paste in a shallow dish, pour in the ingredients, and bake it half an hour in a moderate oven; sift sugar over it, and serve it up hot.

Beat eight eggs until they're very light, add half a pound of powdered sugar, the same amount of melted fresh butter, and half a grated nutmeg; place it on the stove and keep stirring until it thickens like buttered eggs. Put a puff pastry in a shallow dish, pour in the mixture, and bake it for half an hour in a moderate oven; sift sugar over it and serve it hot.

FLUMMERY.

One measure of jelly, one of cream, and half a one of wine; boil it fifteen minutes over a slow fire, stirring all the time; sweeten it, and add a spoonful of orange flower or rose water; cool it in a mould, turn it in a dish, and pour around it cream, seasoned in any way you like.

One measure of jelly, one of cream, and half a measure of wine; boil it for fifteen minutes over a low heat, stirring constantly; sweeten it, and add a spoonful of orange blossom or rose water; cool it in a mold, turn it out onto a plate, and pour cream around it, seasoned however you prefer.

BURNT CUSTARD.

Boil a quart of milk--and when cold, mix with it the yelks of eight eggs; stir them together over the fire a few minutes; sweeten it to your taste, put some slices of savoy cake in the bottom of a deep dish, and pour on the custard; whip the whites of the eggs to a strong froth, lay it lightly on the top, sift some sugar over it, and hold a salamander over it until it is a light brown; garnish the top with raspberry marmalade, or any kind of preserved fruit.

Boil a quart of milk, and when it cools, mix in the yolks of eight eggs. Stir them together over the heat for a few minutes. Sweeten it to your liking, place some slices of savoy cake in the bottom of a deep dish, and pour the custard on top. Whip the egg whites until they are frothy, spread them gently on top, sift some sugar over it, and use a salamander until it turns light brown. Garnish the top with raspberry jam or any kind of preserved fruit.

AN ENGLISH PLUM PUDDING.

Beat eight eggs very light, add to them a pound of flour sifted, and a pound of powdered sugar; when it looks quite light, put in a pound of suet finely shred, a pint of milk, a nutmeg grated, and a gill of brandy; mix with it a pound of currants, washed, picked, and dried, and a pound of raisins stoned and floured--tie it in a thick cloth, and boil it steadily eight hours.

Beat eight eggs until they're really light, then add a pound of sifted flour and a pound of powdered sugar. Once it looks nice and airy, mix in a pound of finely shredded suet, a pint of milk, a grated nutmeg, and a gill of brandy. Then fold in a pound of currants that have been washed, picked, and dried, along with a pound of stoned and floured raisins. Tie it all in a thick cloth and boil it steadily for eight hours.

MARROW PUDDING.

Grate a large loaf of bread, and pour on the crumbs a pint of rich milk boiling hot; when cold, add four eggs, a pound of beef marrow sliced thin, a gill of brandy, with sugar and nutmeg to your taste--mix all well together, and either bake or boil it; when done, stick slices of citron over the top.

Grate a large loaf of bread and pour a pint of hot, rich milk over the crumbs. Once it's cold, add four eggs, a pound of thinly sliced beef marrow, a gill of brandy, and sugar and nutmeg to your liking—mix everything together thoroughly, then either bake or boil it. When it's done, place slices of citron on top.

SIPPET PUDDING.

Cut a loaf of bread as thin as possible, put a layer of it in the bottom of a deep dish, strew on some slices of marrow or butter, with a handful of currants or stoned raisins; do this till the dish is full; let the currants or raisins be at the top; beat four eggs, mix with them a quart of milk that has been boiled a little and become cold, a quarter of a pound of sugar, and a grated nutmeg--pour it in, and bake it in a moderate oven--eat it with wine sauce.

Slice a loaf of bread as thinly as you can, place a layer at the bottom of a deep dish, sprinkle some slices of marrow or butter on top, along with a handful of currants or pitted raisins; repeat until the dish is full, making sure the currants or raisins are on top. Beat four eggs, mix them with a quart of milk that has been slightly boiled and cooled, a quarter pound of sugar, and a grated nutmeg—pour this mixture in, and bake it in a moderate oven—serve it with wine sauce.

SWEET POTATO PUDDING.

Boil one pound of sweet potatos very tender, rub them while hot through a colander; add six eggs well beaten, three quarters of a pound of powdered sugar, three quarters of butter, and some grated nutmeg and lemon peel, with a glass of brandy; put a paste in the dish, and when the pudding is done, sprinkle the top with sugar, and cover it with bits of citron. Irish potato pudding is made in the same manner, but is not so good.

Boil one pound of sweet potatoes until they're really tender, then mash them through a colander while they're still hot. Mix in six beaten eggs, three-quarters of a pound of powdered sugar, three-quarters of a pound of butter, some grated nutmeg, lemon peel, and a splash of brandy. Put a pie crust in the dish, and when the pudding is finished, sprinkle sugar on top and decorate it with pieces of candied citrus. Irish potato pudding is made the same way, but it’s not as good.

AN ARROW ROOT PUDDING.

Boil a quart of milk, and make it into a thick batter, with arrow root; add six eggs, half a pound of butter, the same of pounded sugar, half a nutmeg, and a little grated lemon peel; put a paste in the dish, and bake it nicely; when done, sift sugar over it, and stick slips of citron all over the top.

Boil a quart of milk and mix it into a thick batter using arrowroot. Add six eggs, half a pound of butter, the same amount of powdered sugar, half a nutmeg, and a bit of grated lemon peel. Line a dish with the batter and bake it well. Once it’s done, sprinkle sugar on top and decorate it with strips of citron.

SAGO PUDDING.

Wash half a pound of sago in several waters; put it on to boil in a quart of milk, with a stick of cinnamon; stir it very frequently, for it is apt to burn: when it becomes quite thick, take out the cinnamon, stir it in half a pound of butter, and an equal quantity of sugar, with a gill of wine; when cold, add six eggs and four ounces of currants that have been plumped in hot water--bake it in a paste.

Wash half a pound of sago in several waters; then boil it in a quart of milk with a stick of cinnamon. Stir it frequently because it tends to burn. Once it thickens, remove the cinnamon, and stir in half a pound of butter, an equal amount of sugar, and a gill of wine. Once it cools, add six eggs and four ounces of currants that have been soaked in hot water—bake it in a crust.

PUFF PUDDING.

Beat six eggs, add six spoonsful of milk, and six of flour, butter some cups, pour in the batter, and bake them quickly; turn them out, and eat them with butter, sugar and nutmeg.

Beat six eggs, add six tablespoons of milk and six tablespoons of flour, grease some cups, pour in the batter, and bake them quickly; turn them out, and enjoy them with butter, sugar, and nutmeg.

RICE PUDDING.

Boil half a pound of rice in milk, until it is quite tender; beat it well with a wooden spoon to mash the grains; add three quarters of a pound of sugar, and the same of melted butter; half a nutmeg, six eggs, a gill of wine, and some grated lemon peel; put a paste in the dish, and bake it. For change, it may be boiled, and eaten with butter, sugar, and wine.

Boil half a pound of rice in milk until it's really tender; mash it well with a wooden spoon to break up the grains. Add three-quarters of a pound of sugar and the same amount of melted butter, half a nutmeg, six eggs, a gill of wine, and some grated lemon peel; put a crust in the dish and bake it. For a variation, you can boil it and serve it with butter, sugar, and wine.

PLUM PUDDING.

Take a pound of the best flour, sift it, and make it up before sunrise, with six eggs beaten light; a large spoonful of good yeast, and as much milk as will make it the consistence of bread; let it rise well, knead into it half a pound of butter, put in a grated nutmeg, with one and a half pounds of raisins stoned and cut up; mix all well together, wet the cloth, flour it, and tie it loosely, that the pudding may have room to rise. Raisins for puddings or cakes, should be rubbed in a little flour, to prevent their settling to the bottom--see that it does not stick to them in lumps.

Take a pound of the best flour, sift it, and prepare it before sunrise, with six lightly beaten eggs; a large spoonful of good yeast, and enough milk to get the consistency of bread; let it rise well, knead in half a pound of butter, add a grated nutmeg, along with one and a half pounds of pitted and chopped raisins; mix everything well together, dampen the cloth, flour it, and tie it loosely so the pudding has space to rise. Raisins for puddings or cakes should be lightly coated in flour to keep them from sinking to the bottom—make sure they don’t stick together in clumps.

ALMOND PUDDING.

Put a pound of sweet almonds in hot water till the skin will slip off them; pound them with a little orange flower or rose water, to keep them from oiling; mix with them four crackers, finely pounded, or two gills of rice flour; six eggs, a pint of cream, a pound of sugar, half a pound of butter, and four table-spoonsful of wine; put a nice paste in the bottom of your dish, garnish the edges, pour in the pudding bake it in a moderate oven.

Soak a pound of sweet almonds in hot water until the skins slip off. Mash them with a bit of orange flower or rose water to keep them from getting oily. Mix in four finely crushed crackers or two gills of rice flour, six eggs, a pint of cream, a pound of sugar, half a pound of butter, and four tablespoons of wine. Line the bottom of your dish with a nice paste, decorate the edges, pour in the pudding, and bake it in a moderate oven.

QUIRE OF PAPER PANCAKES.

Beat sixteen eggs, add to them a quart of milk, a nutmeg, half a pound of flour, a pound of melted butter, a pound of sugar, and two gills of wine; take care the flour be not in lumps; butter the pan for the first pancake, run them as thin as possible, and when coloured, they are done; do not turn them, but lay them carefully in the dish, sprinkling powdered sugar between each layer--serve them up hot. This quantity will make four dozen pancakes.

Beat sixteen eggs, mix in a quart of milk, a nutmeg, half a pound of flour, a pound of melted butter, a pound of sugar, and two gills of wine; make sure there are no lumps in the flour. Grease the pan for the first pancake, cook them as thin as you can, and when they’re golden, they’re ready; don’t flip them, just stack them carefully in the dish, sprinkling powdered sugar between each layer—serve them hot. This recipe makes four dozen pancakes.

A CURD PUDDING.

Put two quarts of milk on the fire; when it boils, pour in half a pint of white wine, strain the curd from the whey, and pound it in a mortar, with six ounces of butter, half a pound of loaf sugar, and half a pint of rice flour, or as much crackers beaten as fine as flour; six eggs made light, and half a grated nutmeg--beat all well together, and bake them in saucers in a moderate oven; turn them out carefully in your dish, stick thin slices of citron in them, and pour on rich melted butter, with sugar and wine.

Put two quarts of milk on the stove; when it boils, add half a pint of white wine, strain the curds from the whey, and pound them in a mortar with six ounces of butter, half a pound of granulated sugar, and half a pint of rice flour, or as much crushed crackers as you can get to the same fineness as flour; beat six eggs until light, and add half a grated nutmeg—mix everything well together and bake them in saucers in a moderate oven; carefully turn them out onto your dish, insert thin slices of citron into them, and drizzle with rich melted butter, sugar, and wine.

LEMON PUDDING.

Grate the rind from six fresh lemons, squeeze the juice from three, and strain it; beat the yelks of sixteen eggs very light, put to them sixteen table-spoonsful of powdered loaf sugar, not heaped up--the same of melted butter; add the grated rind, and the juice, four crackers finely pounded, or an equal quantity of rice flour; or for change, six ounces of corn meal which is excellent--beat it till light, put a puff paste in your dish, pour the pudding in, and bake it in a moderate oven--it must not be very brown.

Grate the zest from six fresh lemons, squeeze the juice from three, and strain it. Beat the yolks of sixteen eggs until they're really light, then mix in sixteen tablespoons of powdered sugar (measured level, not heaping) and the same amount of melted butter. Add the grated zest, the juice, four finely crushed crackers, or the same amount of rice flour; alternatively, you can use six ounces of cornmeal, which is great. Beat it until it's light, line a dish with puff pastry, pour the pudding in, and bake it in a moderate oven—don’t let it get too brown.

BREAD PUDDING.

Grate the crumb of a stale loaf, and pour on it a pint of boiling milk--let it stand an hour, then beat it to a pulp; add six eggs, well beaten, half a pound of butter, the same of powdered sugar, half a nutmeg, a glass of brandy, and some grated lemon peel--put a paste in the dish, and bake it.

Grate the crumbs of a stale loaf and pour a pint of boiling milk over them. Let it sit for an hour, then mash it into a pulp. Add six well-beaten eggs, half a pound of butter, half a pound of powdered sugar, half a nutmeg, a glass of brandy, and some grated lemon peel. Put a crust in the dish and bake it.

THE HENRIETTA PUDDING.

Beat six eggs very light, sift into them a pound of loaf sugar powdered, and a light pound of flour, with half a grated nutmeg, and a glass of brandy; beat all together very well, add a pint of cream, pour it in a deep dish, and bake it--when done, sift some powdered sugar over it.

Beat six eggs until they are very light, then sift in a pound of powdered loaf sugar and a light pound of flour, along with half a grated nutmeg and a glass of brandy. Mix everything together thoroughly, then add a pint of cream. Pour the mixture into a deep dish and bake it. Once it's done, sprinkle some powdered sugar on top.

TANSEY PUDDING.

Beat seven eggs very light, mix with them a pint of cream, and nearly as much spinach juice, with a little juice of tansey; add a quarter of a pound of powdered crackers or pounded rice made fine, a glass of wine, some grated nutmeg and sugar; stir it over the fire to thicken, pour it into a paste and bake it, or fry it like an omelette.

Beat seven eggs until light, mix in a pint of cream and nearly the same amount of spinach juice, along with a bit of tansey juice; add a quarter pound of powdered crackers or finely ground rice, a glass of wine, some grated nutmeg, and sugar. Stir it over the heat to thicken, then pour it into a crust and bake it, or fry it like an omelette.

CHERRY PUDDING.

Beat six eggs very light, add half a pint of milk, six ounces flour, eight ounces grated bread, twelve ounces suet, chopped fine, a little salt; when it is beat well, mix in eighteen ounces preserved cherries or damsins; bake or boil it. Make a sauce of melted butter, sugar and wine.

Beat six eggs until they're very light, add half a pint of milk, six ounces of flour, eight ounces of grated bread, and twelve ounces of finely chopped suet, along with a little salt. Once it’s well mixed, fold in eighteen ounces of preserved cherries or damsons. Bake or boil it. Make a sauce with melted butter, sugar, and wine.

APPLE PIE.

Put a crust in the bottom of a dish, put on it a layer of ripe apples, pared and sliced thin--then a layer of powdered sugar; do this alternately till the dish is full; put in a few tea-spoonsful of rose water and some cloves--put on a crust and bake it.

Put a crust in the bottom of a dish, add a layer of ripe apples, peeled and sliced thin—then a layer of powdered sugar; repeat this alternately until the dish is full; add a few teaspoons of rose water and some cloves—then put on a crust and bake it.

BAKED APPLE PUDDING.

Take well flavoured apples, bake, but do not burn them, rub them through a sieve, take one pound of the apples so prepared, mix with it, while hot, half a pound of butter, and half a pound of powdered sugar; the rinds of two lemons grated--and when cold, add six eggs well beaten; put a paste in the bottom of a dish, and pour in the apples--half an hour will bake it; sift a little sugar on the apples when baked.

Take flavorful apples, bake them but don’t let them burn, then press them through a sieve. Take one pound of the prepared apples and mix it, while still hot, with half a pound of butter and half a pound of powdered sugar; also add the grated rinds of two lemons. Once it’s cool, mix in six well-beaten eggs. Place a pastry in the bottom of a dish and pour in the apple mixture—bake it for half an hour. Sift a little sugar over the apples once they’re baked.

A NICE BOILED PUDDING.

Make up a pint of flour at sun rise, exactly as you do for bread; see that it rises well--have a large pot of water boiling; and half an hour before the puddings are to go to table, make the dough in balls, the size of a goose egg; throw them in the water, and boil them quickly, keeping the pot covered: they must be torn asunder, as cutting will make them heavy; eat them with powdered sugar, butter, and grated nutmeg.

Make a pint of flour at sunrise, just like you do for bread; make sure it rises well. Have a large pot of water boiling, and half an hour before the puddings are ready to serve, shape the dough into balls the size of a goose egg. Drop them into the boiling water and cook them quickly with the pot covered. They should be pulled apart instead of cut, as cutting will make them dense. Serve them with powdered sugar, butter, and grated nutmeg.

AN EXCELLENT AND CHEAP DESSERT DISH.

Wash a pint of small homony very clean, and boil it tender; add an equal quantity of corn meal, make it into a batter with eggs, milk, and a piece of butter; bake it like batter cakes on a griddle, and eat it with butter and molasses.

Wash a pint of small hominy thoroughly and boil it until tender. Add an equal amount of cornmeal, then mix it into a batter using eggs, milk, and a bit of butter. Cook it like pancakes on a griddle, and serve it with butter and molasses.

SLICED APPLE PUDDING.

Beat six eggs very light, add a pint of rich milk, pare some apples or peaches--slice them thin, make the eggs and milk into a tolerably thick batter with flour, add a small cup of melted butter, put in the fruit, and bake it in a deep dish--eat with sugar, butter, and nutmeg.

Beat six eggs until very light, add a pint of rich milk, peel some apples or peaches—slice them thin, combine the eggs and milk into a fairly thick batter with flour, add a small cup of melted butter, mix in the fruit, and bake it in a deep dish—serve with sugar, butter, and nutmeg.

BAKED INDIAN MEAL PUDDING.

Boil one quart of milk, mix in it two gills and a half of corn meal very smoothly, seven eggs well beaten, a gill of molasses, and a good piece of butter, bake it two hours.

Boil one quart of milk, then mix in two and a half gills of cornmeal until it's very smooth, seven well-beaten eggs, a gill of molasses, and a good amount of butter. Bake it for two hours.

BOILED INDIAN MEAL PUDDING.

Mix one quart of corn meal, with three quarts of milk; take care it be not lumpy--add three eggs and a gill of molasses; it must be put on at sun rise, to eat at three o'clock; the great art in this pudding is tying the bag properly, as the meal swells very much.

Mix one quart of cornmeal with three quarts of milk; make sure it’s not lumpy—add three eggs and a small cup of molasses; it should be started at sunrise to be ready by three o'clock; the key to this pudding is tying the bag correctly, as the meal expands a lot.

PUMPKIN PUDDING.

Stew a fine sweet pumpkin till soft and dry; rub it through a sieve, mix with the pulp six eggs quite light, a quarter of a pound of butter, half a pint of new milk, some pounded ginger and nutmeg, a wine glass of brandy, and sugar to your taste. Should it be too liquid, stew it a little drier, put a paste round the edges, and in the bottom of a shallow dish or plate--pour in the mixture, cut some thin bits of paste, twist them, and lay them across the top, and bake it nicely.

Stew a nice sweet pumpkin until it's soft and dry; strain it through a sieve, then mix the pulp with six well-beaten eggs, a quarter pound of butter, half a pint of fresh milk, some ground ginger and nutmeg, a glass of brandy, and sugar to taste. If it's too runny, cook it a bit longer to thicken it up. Put a pastry around the edges and on the bottom of a shallow dish or plate—pour in the mixture, cut some thin strips of pastry, twist them, and lay them across the top, then bake it until it’s done.

FAYETTE PUDDING.

Slice a loaf of bread tolerably thick--lay the slices in the bottom of a dish, cutting them so as to cover it completely; sprinkle some sugar and nutmeg, with a little butter, on each layer; when all are in, pour on a quart of good boiled custard sweetened--serve it up cold.

Slice a loaf of bread to a decent thickness and lay the slices in the bottom of a dish, cutting them to cover it completely. Sprinkle some sugar and nutmeg on each layer, along with a bit of butter. Once all the layers are in place, pour on a quart of good boiled custard that is sweetened. Serve it cold.

MACCARONI PUDDING.

Simmer half a pound of maccaroni in a plenty of water, with a table-spoonful of salt, till tender, but not broke--strain it, beat five yelks, two whites of eggs, half a pint of cream--mince white meat and boiled ham very fine, add three spoonsful of grated cheese, pepper and salt; mix these with the maccaroni, butter the mould, put it in, and steam it in a pan of boiling water for an hour--serve with rich gravy.

Simmer half a pound of macaroni in plenty of water with a tablespoon of salt until tender but not broken. Drain it, beat five egg yolks and two egg whites, and mix in half a pint of cream. Finely mince some white meat and boiled ham, then add three tablespoons of grated cheese, along with pepper and salt. Combine this mixture with the macaroni, butter a mold, pour the mixture in, and steam it in a pan of boiling water for an hour. Serve with rich gravy.

POTATO PASTE.

Boil mealy potatos quite soft, first taking off the skins; rub them while hot through a sieve, put them in a stew pan over the fire, with as much water as will make it the consistence of thick mush; sift one quart of flour, and make it into a paste; with this mush, knead it till light, roll it out thin, make the dumplins small--fill them with apples, or any other fruit--tie them up in a thick cloth, and boil them nicely--eat them with butter, sugar, and nutmeg.

Boil mealy potatoes until they're really soft, first peeling the skins off. While they're hot, push them through a sieve and put them in a saucepan over the heat, adding enough water to achieve a thick mush consistency. Sift one quart of flour and mix it into a paste. Combine this mush with the flour dough, knead it until it's light, roll it out thin, and cut it into small dumplings. Fill them with apples or any other fruit, tie them up in a thick cloth, and boil them well. Serve with butter, sugar, and nutmeg.

COMPOTE OF APPLES.

Pare and core the apples, and if you prefer it, cut them in four, wash them clean, and put them in a pan with water and sugar enough to cover them; add cinnamon and lemon peel, which has been previously soaked, scraped on the inside, and cut in strings; boil them gently until the apples are done, take them out in a deep dish, boil the syrup to a proper consistency, and pour it on them: it will take a pound of sugar for a large dish.

Peel and core the apples, and if you prefer, cut them into quarters, wash them well, and put them in a pan with enough water and sugar to cover them. Add cinnamon and lemon peel, which should be soaked, scraped on the inside, and cut into strips. Bring them to a gentle boil until the apples are soft, take them out into a deep dish, boil the syrup until it reaches the right consistency, and pour it over the apples. You'll need a pound of sugar for a large dish.

CHARLOTTE.

Stew any kind of fruit, and season it in any you like best; soak some slices of bread in butter; them while hot, in the bottom and round the sides of a dish, which has been rubbed with butter--put in your fruit, and lay slices of bread prepared in the same manner on the top: bake it a few minutes, turn it carefully into another dish, sprinkle on some powdered sugar, and glaze it with a salamander.

Stew any type of fruit and season it however you prefer. Soak some slices of bread in butter, then place them while hot at the bottom and around the sides of a dish that has been greased with butter. Add your fruit and put prepared slices of bread on top. Bake it for a few minutes, carefully turn it into another dish, sprinkle some powdered sugar on it, and glaze it with a salamander.

APPLE FRITTERS.

Pare some apples, and cut them in thin slices--put them in a bowl, with a glass of brandy, some white wine, a quarter of a pound of pounded sugar, a little cinnamon finely powdered, and the rind of a lemon grated; let them stand some time, turning them over frequently; beat two eggs very light, add one quarter of a pound of flour, a table-spoonful of melted butter, and as much cold water as will make a thin batter; drip the apples on a sieve, mix them with the batter, take one slice with a spoonful of batter to each fritter, fry them quickly of a light brown, drain them well, put them in a dish, sprinkling sugar over each, and glaze them nicely.

Peel some apples and slice them thin. Put them in a bowl with a glass of brandy, some white wine, a quarter pound of powdered sugar, a little cinnamon finely ground, and the grated rind of a lemon. Let them sit for a while, turning them over frequently. Beat two eggs until they're very light, then add a quarter pound of flour, a tablespoon of melted butter, and enough cold water to make a thin batter. Drain the apples in a sieve, mix them with the batter, and take one slice with a spoonful of batter for each fritter. Fry them quickly until they're a light brown, drain them well, place them on a dish, sprinkle sugar over each, and glaze them nicely.

BELL FRITTERS.

Put a piece of butter the size of an egg into a pint of water; let it boil a few minutes--thicken it very smoothly with a pint of flour; let it remain a short time on the fire, stir it all the time that it may not stick to the pan, pour it in a wooden bowl, add five or six eggs, breaking one and beating it in--then another, and so on till they are all in, and the dough quite light--put a pint of lard in a pan, let it boil, make the fritters small, and fry them of a fine amber colour.

Put a piece of butter the size of an egg into a pint of water; let it boil for a few minutes—then mix in a pint of flour to thicken it very smoothly. Keep it on the heat for a short time, stirring constantly so it doesn’t stick to the pan. Pour it into a wooden bowl, add five or six eggs, breaking one at a time and mixing it in—then do the same with the others until all are added and the dough is nice and light. Heat a pint of lard in a pan until it’s boiling, make the fritters small, and fry them until they are a nice amber color.

BREAD FRITTERS.

Cut your bread of a convenient size, pour on it some white wine, and let it stand a few minutes--drain it on a sieve, beat four eggs very light, add four spoonsful of wine, beat all well together--have your lard boiling, dip the bread in the egg, and fry it a light brown; sprinkle sugar on each, and glaze them.

Cut your bread into a manageable size, pour some white wine over it, and let it sit for a few minutes. Drain it in a strainer, beat four eggs until they're fluffy, add four tablespoons of wine, and mix everything together well. Heat your lard until it's boiling, dip the bread in the egg mixture, and fry it until it's a light brown. Sprinkle sugar on each piece and glaze them.

SPANISH FRITTERS.

Make up a quart of flour, with one egg well beaten, a large spoonful of yeast, and as much milk as will make it a little softer than muffin dough; mix it early in the morning; when well risen, work in two spoonsful of melted butter, make it in balls the size of a walnut, and fry them a light brown in boiling lard--eat them with wine and sugar, or molasses.

Make a quart of flour, with one well-beaten egg, a large spoonful of yeast, and enough milk to make it slightly softer than muffin dough; mix it early in the morning; when it has risen well, stir in two spoonfuls of melted butter, shape it into balls the size of a walnut, and fry them until they’re a light brown in boiling lard—enjoy them with wine and sugar or molasses.

TO MAKE MUSH.

Put a lump of butter the size of an egg into a quart of water, make it sufficiently thick with corn meal and a little salt; it must be mixed perfectly smooth--stir it constantly till done enough.

Put a lump of butter the size of an egg into a quart of water, make it thick enough with cornmeal and a little salt; it should be mixed perfectly smooth—stir it constantly until it's done enough.

CAKES.

JUMBALS.

Put one pound of nice sugar into two pounds of flour, add pounded spice of any kind, and pass them through a sieve; beat four eggs, pour them on with three quarters of a pound of melted butter, knead all well together, and bake them.

Put one pound of good sugar into two pounds of flour, add crushed spices of your choice, and sift them together; beat four eggs, pour them in along with three quarters of a pound of melted butter, mix everything together well, and bake it.

MACAROONE.

Blanch a pound of sweet almonds, pound them in a mortar with rose water; whip the whites of seven eggs to a strong froth, put in one pound of powdered sugar, beat it some time, then put in the almonds--mix them well, and drop them on sheets of paper buttered; sift sugar over, and bake them quickly. Be careful not to let them get discoloured.

Blanch a pound of sweet almonds and crush them in a mortar with rose water; whip the whites of seven eggs until stiff, then add one pound of powdered sugar and beat it for a while. Next, mix in the almonds thoroughly, drop them onto sheets of buttered paper, sift sugar over them, and bake quickly. Make sure they don't get browned.

TO MAKE DROP BISCUIT.

Beat eight eggs very light, add to them twelve ounces of flour, and one pound of sugar; when perfectly light, drop them on tin sheets, and bake them in a quick oven.

Beat eight eggs until they're very light, then add twelve ounces of flour and one pound of sugar. When the mixture is perfectly light, drop it onto baking sheets and bake in a hot oven.

TAVERN BISCUIT.

To one pound of flour, add half a pound of sugar, half a pound of butter, some mace and nutmeg powdered, and a glass of brandy or wine; wet it with milk, and when well kneaded, roll it thin, cut it in shapes, and bake it quickly.

To one pound of flour, add half a pound of sugar, half a pound of butter, some powdered mace and nutmeg, and a glass of brandy or wine; moisten it with milk, and when well kneaded, roll it out thin, cut it into shapes, and bake it quickly.

RUSK.

Rub half a pound of sugar into three pounds of flour--sift it, pour on half a pint of good yeast, beat six eggs, add half a pint of milk--mix all together, knead it well: if not soft enough, add more milk-it should be softer than bread; make it at night--in the morning, if well risen, work in six ounces of butter, and bake it in small rolls; when cold, slice it, lay it on tin sheets, and dry it in the oven.

Rub ½ a pound of sugar into 3 pounds of flour—sift it, pour on ½ a pint of good yeast, beat 6 eggs, add ½ a pint of milk—mix everything together, knead it well: if it’s not soft enough, add more milk—it should be softer than bread; make it in the evening—by morning, if it has risen well, work in 6 ounces of butter, and bake it in small rolls; when cool, slice it, place it on tin sheets, and dry it in the oven.

GINGER BREAD.

Three quarts of flour, three quarters of a pound of brown sugar, a large spoonful of pounded ginger, one tea-spoonful of powdered cloves--sift it, melt half a pound of butter in a quart of rich molasses, wet the flour with it, knead it well, and bake it in a slack oven.

Three quarts of flour, three-quarters of a pound of brown sugar, a big spoonful of ground ginger, one teaspoon of ground cloves—sift it, melt half a pound of butter in a quart of rich molasses, mix the flour with it, knead it well, and bake it in a low oven.

PLEBEIAN GINGER BREAD.

Mix three large spoonsful of pounded ginger, with three quarts of flour--sift it, dissolve three tea-spoonsful of pearl-ash in a cup of water, and pour it on the flour; melt half a pound of butter in a quart of molasses, mix it with the flour, knead it well, cut it in shapes, and bake it.

Mix three large tablespoons of ground ginger with three quarts of flour—sift it, dissolve three teaspoons of pearl ash in a cup of water, and pour it over the flour; melt half a pound of butter in a quart of molasses, mix it with the flour, knead it well, cut it into shapes, and bake it.

SUGAR GINGER BREAD.

Take two pounds of the nicest brown sugar, dry and pound it, put it into three quarts of flour, add a large cup full of powdered ginger, and sift the mixture; wash the salt out of a pound of butter, and cream it; have twelve eggs well beaten; work into the butter first, the mixture, then the froth from the eggs, until all are in, and it is quite light; add a glass of brandy butter shallow moulds, pour it in, and bake in a quick oven.

Take two pounds of the best brown sugar, dry and crush it, then mix it into three quarts of flour. Add a large cup of powdered ginger and sift everything together. Rinse the salt from a pound of butter and cream it. Beat twelve eggs well. Mix the dry ingredients into the butter first, then fold in the beaten eggs until everything is combined and light. Add a splash of brandy, pour the mixture into shallow molds, and bake in a hot oven.

DOUGH NUTS--A YANKEE CAKE.

Dry half a pound of good brown sugar, pound it and mix it with two pounds of flour, and sift it; add two spoonsful of yeast, and as much new milk as will make it like bread: when well risen, knead in half a pound of butter, make it in cakes the size of a half dollar, and fry them a light brown in boiling lard.

Dry half a pound of good brown sugar, pound it, and mix it with two pounds of flour, then sift it. Add two tablespoons of yeast and just enough fresh milk to make it dough-like. When it has risen well, knead in half a pound of butter, shape it into cakes the size of a half-dollar, and fry them until they are a light brown in hot lard.

RISEN CAKE.

Take three pounds of flour, one and a half of pounded sugar, a tea-spoonful of cloves, one of mace, and one of ginger, all finely powdered--pass the whole through a sieve, put to it four spoonsful of good yeast, and twelve eggs--mix it up well, and if not sufficiently soft, add a little milk: make it up at night, and set it to rise--when well risen, knead into it a pound of butter, and two gills of brandy; have ready two pounds of raisins stoned, mix all well together, pour it into a mould of proper size, and bake it in an oven heated as for bread; let it stand till thoroughly done, and do not take it from the mould until quite cold.

Take three pounds of flour, one and a half pounds of powdered sugar, a teaspoon of cloves, one of mace, and one of ginger, all finely ground—sift the whole mixture, then add four tablespoons of good yeast and twelve eggs—mix it all well, and if it's not soft enough, add a little milk: prepare it at night and let it rise—once it’s well risen, knead in a pound of butter and two cups of brandy; have two pounds of pitted raisins ready, mix everything together well, pour it into a properly sized mold, and bake it in an oven preheated for bread; let it bake until thoroughly done, and don't remove it from the mold until it's completely cool.

POUND CAKE.

Wash the salt from a pound of butter, and rub it till it is soft as cream--have ready a pound of flour sifted, one of powdered sugar, and twelve eggs well beaten; put alternately into the butter, sugar, flour, and the froth from the eggs--continuing to beat them together till all the ingredients are in, and the cake quite light: add some grated lemon peel, a nutmeg, and a gill of brandy; butter the pans, and bake them. This cake makes an excellent pudding, if baked in a large mould, and eaten with sugar and wine. It is also excellent when boiled, and served up with melted butter, sugar and wine.

Wash the salt from a pound of butter and beat it until it's as soft as cream. Have a pound of sifted flour, a pound of powdered sugar, and twelve well-beaten eggs ready. Gradually add the butter, sugar, flour, and egg froth, mixing until all the ingredients are combined and the batter is nice and light. Add some grated lemon zest, a nutmeg, and a gill of brandy. Grease the pans and bake. This cake also makes a great pudding if baked in a large mold and served with sugar and wine. It's also delicious when boiled and served with melted butter, sugar, and wine.

SAVOY OR SPUNGE CAKE.

Take twelve fresh eggs, put them in the scale, and balance them with sugar: take out half, and balance the other half with flour; separate the whites from the yelks, whip them up very light, then mix them, and sift in, first sugar, then flour, till both are exhausted; add some grated lemon peel; bake them in paper cases, or little tin moulds. This also makes an excellent pudding, with butter, sugar, and wine, for sauce.

Take twelve fresh eggs, weigh them out, and match their weight with sugar: remove half, and balance the other half with flour; separate the egg whites from the yolks, whip them until light and airy, then combine them and sift in, first sugar, then flour, until both are used up; add some grated lemon zest; bake them in paper cups or small tin molds. This also makes a great pudding when served with a sauce made of butter, sugar, and wine.

A RICH FRUIT CAKE.

HAVE the following articles prepared, before you begin the cake: four pounds of flour dried and sifted, four pounds of butter washed to free it from salt, two pounds of loaf sugar pounded, a quarter of a pound of mace, the same of nutmegs powdered; wash four pounds of currants clean, pick and dry them; blanch one pound of sweet almonds, and cut them in very thin slices; stone two pounds of raisins, cut them in two, and strew a little flour over to prevent their sticking together, and two pounds of citron sliced thin; break thirty eggs, separating the yelks and whites; work the butter to a cream with your hand-put in alternately, flour, sugar, and the froth from both whites and yelks, which must be beaten separately, and only the froth put in. When all are mixed and the cake looks very light, add the spice, with half a pint of brandy, the currants and almonds; butter the mould well, pour in part of the cake, strew over it some raisins and citron--do this until all is in: set it in a well heated oven: when it has risen, and the top is coloured, cover it with paper; it will require three hours baking--it must be iced.

HAVE the following ingredients ready before you start the cake: four pounds of flour, dried and sifted; four pounds of butter, washed to remove the salt; two pounds of loaf sugar, pounded; a quarter of a pound of mace; the same amount of powdered nutmeg; wash four pounds of currants thoroughly, pick and dry them; blanch one pound of sweet almonds and slice them very thin; pit two pounds of raisins, cut them in half, and sprinkle a little flour over them to stop them from sticking together, and two pounds of thinly sliced citron; break thirty eggs, separating the yolks and whites; cream the butter with your hands, then alternately add flour, sugar, and the froth from the beaten whites and yolks—make sure to only add the froth. Once everything is mixed and the cake is light, add the spices and half a pint of brandy, along with the currants and almonds; butter the mold well, pour in part of the cake batter, sprinkle some raisins and citron over it—repeat this until everything is used; place it in a well-heated oven: when it has risen and the top is colored, cover it with paper; it will need to bake for three hours and must be iced.

NAPLES BISCUIT.

Beat twelve eggs light, add to them one pound of flour, and one of powdered sugar; continue to beat all together till perfectly light; bake it in long pans, four inches wide, with divisions; so that each cake, when done, will be four inches long, and one and a half wide.

Beat twelve eggs until light, then add one pound of flour and one pound of powdered sugar; keep beating everything together until it's perfectly light. Bake it in long pans, four inches wide, with divisions, so that each cake will be four inches long and one and a half inches wide when done.

SHREWSBURY CAKES.

Mix a pound of sugar, with two pounds of flour, and a large spoonful of pounded coriander seeds; sift them, add three quarters of a pound of melted butter, six eggs, and a gill of brandy; knead it well, roll it thin, cut it in shapes, and bake without discolouring it.

Mix one pound of sugar with two pounds of flour and a large spoonful of crushed coriander seeds; sift them together, then add three-quarters of a pound of melted butter, six eggs, and a small cup of brandy; knead it well, roll it out thin, cut it into shapes, and bake it without letting it brown.

LITTLE PLUM CAKES.

Prepare them as directed for pound cake, add raisins and currants, bake them in small tin shapes, and ice them.

Prepare them as instructed for pound cake, add raisins and currants, bake them in small tin molds, and frost them.

SODA CAKES.

Dissolve half a pound of sugar in a pint of milk, add a tea-spoonful of soda; pour it on two pounds of flour--melt half a pound of butter, knead all together till light, put it in shallow moulds, and bake it quickly in a brisk oven.

Dissolve half a pound of sugar in a pint of milk, add a teaspoon of soda; pour it over two pounds of flour—melt half a pound of butter, knead everything together until light, place it in shallow molds, and bake it quickly in a hot oven.

TO MAKE BREAD.

When you find the barrel of flour a good one, empty it into a chest or box, made for the purpose, with a lid that will shut close: it keeps much better in this manner than when packed in a barrel, and even improves by lying lightly; sift the quantity you intend to make up--put into a bowl two gills and a half of water for each quart, with a tea-spoon heaped up with salt, and a large spoonful of yeast for each quart; stir this mixture well, put into another bowl one handful of flour from every quart; pour a little of the mixture on to wet it, then more, until you get it all in, taking great care that it be smooth, and quite free from lumps; beat it some minutes, take one-third of the flour out of the kettle, pour on the batter, and sprinkle over it the dry flour; stop the kettle, and set it where it can have a moderate degree of warmth: when it has risen well, turn it into a bowl, mix in the dry flour, and knead it on a board till it looks quite light; return it to the kettle, and place it where it can have proper heat: in the morning, take the dry crust carefully from the top, put the dough on a board, knead it well, make it into rolls, set them on tin sheets, put a towel over, and let them stand near the fire till the oven is ready. In winter, make the bread up at three o'clock, and it will be ready to work before bed time. In summer, make it up at five o'clock. A quart of flour should weigh just one pound and a quarter. The bread must be rasped when baked.

When you find a good barrel of flour, empty it into a chest or box designed for that purpose, with a lid that closes tightly: it keeps much better this way than when stored in a barrel, and actually improves by sitting lightly; sift the amount you plan to use—put two and a half cups of water into a bowl for each quart, along with a heaping teaspoon of salt and a large spoonful of yeast for each quart; mix this together well, then in another bowl take one handful of flour from each quart; pour a little of the mixture over it to wet it, then continue adding more until everything is combined, making sure it’s smooth and free of lumps; beat it for a few minutes, remove one-third of the flour from the bowl, pour in the batter, and sprinkle the dry flour over it; cover the bowl and place it in a warm area: when it has risen well, transfer it to a bowl, mix in the dry flour, and knead it on a surface until it seems light; return it to the bowl and keep it in a warm place: in the morning, gently remove the dry crust from the top, place the dough on a surface, knead it thoroughly, shape it into rolls, place them on baking sheets, cover with a towel, and let them sit near the fire until the oven is ready. In the winter, prepare the bread at three o'clock, and it will be ready to work with before bedtime. In summer, prepare it at five o'clock. A quart of flour should weigh exactly one pound and a quarter. The bread should be grated when baked.

TO MAKE NICE BISCUIT.

Rub a large spoonful of butter into a quart of risen dough, knead it well, and make it into biscuit, either thick or thin: bake them quickly.

Rub a large spoonful of butter into a quart of risen dough, knead it well, and shape it into biscuits, either thick or thin: bake them quickly.

RICE BREAD.

Boil six ounces of rice in a quart of water, till it is dry and soft--put it into two pounds of flour, mix it in well; add two tea-spoonsful of salt, two large spoonsful of yeast, and as much water as will make it the consistence of bread: when well risen, bake it in moulds.

Boil six ounces of rice in a quart of water until it's dry and soft. Then mix it into two pounds of flour. Add two teaspoons of salt, two large tablespoons of yeast, and enough water to give it the right bread-like consistency. Once it rises well, bake it in molds.

MIXED BREAD.

Put a tea-spoonful of salt, and a large one of yeast, into a quart of flour; make it sufficiently soft, with corn meal gruel; when well risen, bake it in a mould. It is an excellent bread for breakfast. Indifferent flour will rise much better, when made with gruel, than with fair water.

Put a teaspoon of salt and a large tablespoon of yeast into a quart of flour. Make the mixture soft enough with cornmeal porridge. When it has risen well, bake it in a mold. This makes great bread for breakfast. Even lower-quality flour will rise better when mixed with porridge than with plain water.

PATENT YEAST.

Put half a pound of fresh hops into a gallon of water, and boil it away to two quarts; then strain it, make it a thin batter with flour; add half a pint good yeast, and when well fermented, pour it in a bowl, and work in as much corn meal as will make it the consistency of biscuit dough; set it to rise, and when quite light, make it into little cakes, which must be dried in the shade, turning them very frequently; keep them securely from damp and dust. Persons who live in town, and can procure brewer's yeast, will save trouble by using it: take one quart of it, add a quart of water, and proceed as before directed.

Put half a pound of fresh hops in a gallon of water and boil it down to two quarts. Then strain it and mix it into a thin batter with flour. Add half a pint of good yeast, and once it's well fermented, pour it into a bowl and mix in enough cornmeal to make it the consistency of biscuit dough. Let it rise, and when it's nice and light, shape it into small cakes, which should be dried in the shade, turning them frequently. Keep them safe from moisture and dust. People who live in town and can get brewer's yeast will save some effort by using it: take one quart of it, add a quart of water, and follow the steps as directed before.

TO PREPARE THE CAKES.

Take one or more cakes, according to the flour you are to make; pour on a little warm water; when it is dissolved, stir it well, thicken with a little flour, and set it near the fire, to rise before it is used. The best thing to keep yeast in, is a small mug or pitcher, with a close stopper, under which must be placed a double fold of linen, to make it still closer. This is far preferable to a bottle, and more easily cleaned.

Take one or more cakes, depending on the amount of flour you’re using; pour in a little warm water. Once it’s dissolved, stir it well, thicken it with a bit of flour, and place it near the fire to let it rise before using it. The best way to store yeast is in a small mug or pitcher with a tight lid; underneath, place a double layer of cloth to seal it even better. This is much better than using a bottle and is easier to clean.

ANOTHER METHOD FOR MAKING YEAST.

Peel one large Irish potato, boil it till soft, rub it through a sieve; add an equal quantity of flour, make it sufficiently liquid with hop tea; and when a little warmer than new milk, add a gill of good yeast; stir it well, and keep it closely covered in a small pitcher.

Peel one large Irish potato, boil it until soft, mash it through a sieve; add an equal amount of flour, make it runny enough with hop tea; and when it’s a bit warmer than fresh milk, add a gill of good yeast; mix it well, and keep it tightly covered in a small pitcher.

NICE BUNS.

Put four ounces of sugar with three quarters of a pound of flour; make it up with two spoonsful of yeast, and half a pint of milk; when well risen, work into it four ounces of butter, make it into small buns, and bake them in a quick oven--do not burn them.

Put four ounces of sugar with three quarters of a pound of flour; mix it with two tablespoons of yeast and half a pint of milk; when it has risen well, work in four ounces of butter, shape it into small buns, and bake them in a hot oven—don’t let them burn.

MUFFINS.

Sift a quart of flour, put to it a little salt, and a large spoonful of yeast--beat the white of a fresh egg to a strong froth, add it, and make the flour up with cold water, as soft as you can to allow it to be handled; set it in a moderately warm place. Next morning, beat it well with a spoon, put it on the griddle in a round form, and bake it nicely, turning them frequently till done.

Sift a quart of flour, add a pinch of salt, and a large spoonful of yeast. Whip the egg white of a fresh egg until it's nice and frothy, then mix it in. Combine the flour with cold water to create a dough that’s as soft as possible for handling, and let it rest in a moderately warm place. The next morning, stir it well with a spoon, shape it into rounds on the griddle, and cook until golden, flipping them often until they're finished.

FRENCH ROLLS.

Sift a quart of flour, add a little salt, a spoonful of yeast, two eggs well beaten, and half a pint of milk--knead it, and set it to rise: next morning, work in an ounce of butter, make the dough into small rolls, and bake them. The top crust should not be hard.

Sift 1 quart of flour, add a little salt, a spoonful of yeast, 2 well-beaten eggs, and half a pint of milk—knead it, and let it rise. The next morning, mix in 1 ounce of butter, shape the dough into small rolls, and bake them. The top crust shouldn’t be hard.

CRUMPETS.

Take a quart of dough from your bread at a very early hour in the morning; break three fresh eggs, separating the yelks from the whites--whip them both to a froth, mix them with the dough, and add gradually milk-warm water, till you make a batter the thickness of buckwheat cakes: beat it well, and set it to rise till near breakfast time; have the griddle ready, pour on the batter to look quite round: they do not require turning.

Take a quart of dough from your bread early in the morning. Break three fresh eggs, separating the yolks from the whites—whip them both until frothy, mix them with the dough, and gradually add warm milk-water until you create a batter the thickness of buckwheat cakes. Beat it well and let it rise until just before breakfast. Have the griddle ready, pour on the batter to make nice round shapes: they don’t need flipping.

APOQUINIMINC CAKES.

Put a little salt, one egg beaten, and four ounces of butter, in a quart of flour--make it into a paste with new milk, beat it for half an hour with a pestle, roll the paste thin, and cut it into round cakes; bake them on a gridiron, and be careful not to bum them.

Put a pinch of salt, one beaten egg, and four ounces of butter into a quart of flour—mix it into a dough with fresh milk, knead it for half an hour with a pestle, roll the dough out thin, and cut it into round cakes; grill them, and be careful not to burn them.

BATTER CAKES.

Boil two cups of small homony very soft; add an equal quantity of corn meal with a little salt, and a large spoonful of butter; make it in a thin batter with three eggs, and a sufficient quantity of milk--beat all together some time, and bake them on a griddle, or in woffle irons. When eggs cannot be procured, yeast makes a good substitute; put a spoonful in the batter, and let it stand an hour to rise.

Boil two cups of small hominy until very soft; add the same amount of cornmeal with a pinch of salt and a large spoonful of butter; mix it into a thin batter with three eggs and enough milk—beat everything together for a while, and cook it on a griddle or in waffle irons. If eggs aren’t available, yeast is a good substitute; add a spoonful to the batter and let it sit for an hour to rise.

BATTER BREAD.

Take six spoonsful of flour and three of corn meal, with a little salt--sift them, and make a thin batter with four eggs, and a sufficient quantity of rich milk; bake it in little tin moulds in a quick oven.

Take six tablespoons of flour and three tablespoons of cornmeal, along with a pinch of salt—sift them together, then make a thin batter with four eggs and enough rich milk; bake it in small tin molds in a hot oven.

CREAM CAKES.

Melt as much butter in a pint of milk, as will make it rich as cream--make the flour into a paste with this, knead it well, roll it out frequently, cut it in squares, and bake on a griddle.

Melt enough butter in a pint of milk to make it as rich as cream—mix the flour into a paste with this, knead it well, roll it out often, cut it into squares, and cook it on a griddle.

SOUFLE BISCUITS.

Rub four ounces of butter into a quart of flour, make it into paste with milk, knead it well, roll it as thin as paper, and bake it to look white.

Rub four ounces of butter into a quart of flour, mix it into a dough with milk, knead it well, roll it out as thin as paper, and bake it until it looks white.

CORN MEAL BREAD.

Rub a piece of butter the size of an egg, into a pint of corn meal--make it a batter with two eggs, and some new milk--add a spoonful of yeast, set it by the fire an hour to rise, butter little pans, and bake it.

Rub a piece of butter the size of an egg into a pint of cornmeal—mix it into a batter with two eggs and some fresh milk—add a tablespoon of yeast, let it sit by the fire for an hour to rise, butter small pans, and bake it.

SWEET POTATO BUNS.

Boil and mash a potato, rub into it as much flour as will make it like bread--add spice and sugar to your taste, with a spoonful of yeast; when it has risen well, work in a piece of butter, bake it in small rolls, to be eaten hot with butter, either for breakfast or tea.

Boil and mash a potato, mix in enough flour until it resembles bread—add spices and sugar to your liking, along with a spoonful of yeast; once it has risen properly, knead in a piece of butter, bake it in small rolls, and serve hot with butter, whether for breakfast or tea.

RICE WOFFLES.

Boil two gills of rice quite soft, mix with it three gills of flour, a little salt, two ounces melted butter, two eggs beaten well, and as much milk as will make it a thick batter--beat it till very light, and bake it in woffle irons.

Boil two cups of rice until it's very soft, then mix in three cups of flour, a little salt, two ounces of melted butter, two well-beaten eggs, and enough milk to make a thick batter—beat it until it's very light, and bake it in waffle irons.

VELVET CAKES.

Make a batter of one quart of flour, three eggs, a quart of milk, and a gill of yeast; when well risen, stir in a large spoonful of melted butter, and bake them in muffin hoops.

Make a batter using one quart of flour, three eggs, a quart of milk, and a small amount of yeast; once it has risen well, mix in a large spoonful of melted butter, and bake it in muffin rings.

CHOCOLATE CAKES.

Put half a pound of nice brown sugar into a quart of flour, sift it, and make it into a paste, with four ounces of butter melted in as much milk as will wet it; knead it till light, roll it tolerably thin, cut it in strips an inch wide, and just long enough to lay in a plate; bake them on a griddle, put them in the plate in rows to checker each other, and serve them to eat with chocolate.

Put half a pound of brown sugar into a quart of flour, sift it, and make a paste with four ounces of melted butter and enough milk to moisten it. Knead it until light, roll it out fairly thin, cut it into strips an inch wide, and just long enough to fit on a plate. Bake them on a griddle, arrange them in rows on the plate so they alternate, and serve them to enjoy with chocolate.

WAFERS.

Beat six eggs, add a pint of flour, two ounces of melted butter, with as much milk as will make a thin batter--put in pounded loaf sugar to your taste, pour it in the wafer irons, bake them quickly without browning, and roll them while hot.

Beat six eggs, add a pint of flour, two ounces of melted butter, and enough milk to make a thin batter. Add crushed loaf sugar to your liking, pour it into the wafer irons, bake them quickly without browning, and roll them while they’re hot.

BUCKWHEAT CAKES.

Put a large spoonful of yeast and a little salt, into a quart of buckwheat meal; make it into a batter with cold water; let it rise well, and bake it on a griddle--it turns sour very quickly, if it be allowed to stand any time after it has risen.

Put a big spoonful of yeast and a little salt into a quart of buckwheat flour. Mix it into a batter with cold water; let it rise well, and then bake it on a griddle—it will turn sour quickly if left to sit after rising.

OBSERVATIONS ON ICE CREAMS.

It is the practice with some indolent cooks, to set the freezer containing the cream, in a tub with ice and salt, and put it in the ice house; it will certainly freeze there; but not until the watery particles have subsided, and by the separation destroyed the cream. A freezer should be twelve or fourteen inches deep, and eight or ten wide. This facilitates the operation very much, by giving a larger surface for the ice to form, which it always does on the sides of the vessel; a silver spoon with a long handle should be provided for scraping the ice from the sides as soon as formed: and when the whole is congealed, pack it in moulds (which must be placed with care, lest they should not be upright,) in ice and salt, till sufficiently hard to retain the shape--they should not be turned out till the moment they are to be served. The freezing tub must be wide enough to leave a margin of four or five inches all around the freezer, when placed in the middle--which must be filled up with small lumps of ice mixed with salt--a larger tub would waste the ice. The freezer must be kept constantly in motion during the process, and ought to be made of pewter, which is less liable than tin to be worn in holes, and spoil the cream by admitting the salt water.

Some lazy cooks have a habit of putting the ice cream maker filled with cream into a tub of ice and salt and leaving it in the ice house. It will definitely freeze there, but only after the watery bits have settled, which ruins the cream due to separation. The ice cream maker should be twelve to fourteen inches deep and eight to ten inches wide. This design makes the process much easier by increasing the surface area for the ice to form, which always happens on the sides of the container. You should use a silver spoon with a long handle to scrape the ice off the sides as soon as it forms. Once everything is frozen, pack it into molds (be careful to keep them upright) in ice and salt until it's hard enough to hold its shape—don’t take them out until you're ready to serve. The freezing tub should be wide enough to leave a four or five-inch gap around the ice cream maker when it’s placed in the center—fill that gap with small ice chunks mixed with salt; a larger tub would just waste ice. You must keep the ice cream maker constantly moving during the process, and it should be made of pewter, as it’s less likely than tin to develop holes that let saltwater spoil the cream.

ICE CREAMS.

When ice creams are not put into shapes, they should always be served in glasses with handles.

When ice creams aren't shaped, they should always be served in glasses with handles.

VANILLA CREAM.

Boil a Vanilla bean in a quart of rich milk, until it has imparted the flavour sufficiently--then take it out, and mix with the milk, eight eggs, yelks and whites beaten well; let it boil a little longer; make it very sweet, for much of the sugar is lost in the operation of freezing.

Boil a vanilla bean in a quart of rich milk until it has infused enough flavor—then remove it and mix in eight eggs, with both the yolks and whites beaten well; let it boil a bit longer; make it really sweet, since a lot of the sugar is lost during the freezing process.

RASPBERRY CREAM.

Make a quart of rich boiled custard--when cold, pour it on a quart of ripe red raspberries; mash them in it, pass it through a sieve, sweeten, and freeze it.

Make a quart of rich boiled custard—once it's cold, pour it over a quart of ripe red raspberries; mash them in, strain it through a sieve, sweeten, and then freeze it.

STRAWBERRY CREAM

Is made in the same manner--the strawberries must be very ripe, and the stems picked out. If rich cream can be procured, it will be infinitely better--the custard is intended as a substitute, when cream cannot be had.

Is made in the same way—the strawberries should be very ripe, and the stems removed. If you can get rich cream, it will be much better—the custard is meant as a substitute when cream isn't available.

COCOA NUT CREAM.

Take the nut from its shell, pare it, and grate it very fine; mix it with a quart of cream, sweeten, and freeze it. If the nut be a small one, it will require one and a half to flavour a quart of cream.

Take the nut out of its shell, peel it, and grate it very finely; mix it with a quart of cream, sweeten it, and freeze it. If the nut is small, you'll need one and a half to flavor a quart of cream.

CHOCOLATE CREAM.

Scrape a quarter of a pound of chocolate very fine, put it in a quart of milk, boil it till the chocolate is dissolved, stirring it continually--thicken with six eggs. A Vanilla bean boiled with the milk, will improve the flavour greatly.

Grate a quarter of a pound of chocolate very finely, add it to a quart of milk, and boil it until the chocolate is dissolved, stirring constantly. Thicken it with six eggs. A vanilla bean boiled with the milk will greatly enhance the flavor.

OYSTER CREAM.

Make a rich soup, (see directions for oyster soup,) strain it from the oysters, and freeze it.

Make a rich soup (see directions for oyster soup), strain it to remove the oysters, and freeze it.

ICED JELLY.

Make calf's foot jelly not very stiff, freeze it, and serve it in glasses.

Make calf's foot jelly not too stiff, freeze it, and serve it in glasses.

PEACH CREAM.

Get fine soft peaches perfectly ripe, peel them, take out the stones, and put them in a China bowl: sprinkle some sugar on, and chop them very small with a silver spoon--if the peaches be sufficiently ripe, they will become a smooth pulp; add as much cream or rich milk as you have peaches; put more sugar, and freeze it.

Get soft, ripe peaches, peel them, remove the pits, and place them in a china bowl. Sprinkle some sugar on top, and chop them finely with a silver spoon—if the peaches are ripe enough, they'll turn into a smooth pulp. Add as much cream or rich milk as you have peaches, then add more sugar and freeze it.

COFFEE CREAM.

Toast two gills of raw coffee till it is a light brown, and not a grain burnt; put it hot from the toaster without grinding it, into a quart of rich, and perfectly sweet milk; boil it, and add the yelks of eight eggs; when done, strain it through a sieve, and sweeten it; if properly done, it will not be discoloured. The coffee may be dried, and will answer for making in the usual way to drink, allowing more for the quantity of water, than if it had not gone through this process.

Toast two cups of raw coffee until it’s a light brown, making sure none of it gets burnt; put it hot from the toaster, without grinding, into a quart of rich, perfectly sweet milk; bring it to a boil, and add the yolks of eight eggs; when it’s done, strain it through a sieve and sweeten it; if done correctly, it won’t lose its color. The coffee can be dried and used for brewing in the usual way, adjusting the amount of water to account for the process it went through.

QUINCE CREAM.

Wash ripe quinces and boil them whole till quite tender--let them stand to drain and cool--then rub them through a hair sieve; mix with the pulp as much cochineal finely powdered, as will make it a pretty colour; then add an equal quantity of cream, and sweeten it. Pears or apples may be used, prepared in the same manner.

Wash ripe quinces and boil them whole until they’re completely tender—let them drain and cool—then push them through a fine sieve; mix the pulp with enough finely powdered cochineal to give it a nice color; then add an equal amount of cream, and sweeten it. Pears or apples can be used, prepared in the same way.

CITRON CREAM.

Cut the finest citron melons when perfectly ripe--take out the seeds, and slice the nicest part into a China bowl in small pieces, that will lie conveniently; cover them with powdered sugar, and let them stand several hours--then drain off the syrup they have made, and add as much cream as it will give a strong flavour to, and freeze it. Pine apples may be used in the same way.

Cut the best citron melons when they're fully ripe—remove the seeds, and slice the best part into a China bowl in small pieces that will fit nicely; cover them with powdered sugar, and let them sit for several hours—then drain off the syrup they've created, and add enough cream to give it a strong flavor, and freeze it. Pineapples can be used in the same way.

ALMOND CREAM.

Pour hot water on the almonds, and let them stand till the skins will slip off, then pound them fine, and mix them with cream: a pound of almonds in the shells, will be sufficient for a quart of cream--sweeten and freeze it. The kernels of the common black walnut, prepared in the same way, make an excellent cream.

Pour hot water over the almonds and let them sit until the skins come off easily. Then, grind them finely and mix them with cream: one pound of almonds in their shells is enough for a quart of cream—sweeten it and freeze it. The kernels of regular black walnuts, prepared in the same way, also make great cream.

LEMON CREAM.

Pare the yellow rind very thin from four lemons--put them in a quart of fresh cream, and boil it; squeeze and strain the juice of one lemon, saturate it completely with powdered sugar; and when the cream is quite cold, stir it in--take care that it does not curdle--if not sufficiently sweet, add more sugar.

Peel the yellow skin very thin from four lemons, put them in a quart of fresh cream, and bring it to a boil; squeeze and strain the juice of one lemon, mixing it thoroughly with powdered sugar; and when the cream is completely cold, stir it in—be careful not to let it curdle—if it’s not sweet enough, add more sugar.

LEMONADE ICED.

Make a quart of rich lemonade, whip the whites of six fresh eggs to a strong froth--mix them well with the lemonade, and freeze it. The juice of morello cherries, or of currants mixed with water and sugar, and prepared in the same way, make very delicate ices.

Make a quart of rich lemonade, whip the whites of six fresh eggs to a strong froth, mix them well with the lemonade, and freeze it. The juice of morello cherries or currants mixed with water and sugar, prepared in the same way, makes very delicate ices.

TO MAKE CUSTARD.

Make a quart of milk quite hot, that it may not whey when baked; let it stand to get cold, and then mix six eggs with it; sweeten it with loaf sugar, and fill the custard cups--put on the covers, and set them in a Dutch oven with water, but not enough to risk its boiling into the cups; do not put on the top of the oven. When the water has boiled ten or fifteen minutes, take out a cup, and if the custard be the consistence of jelly; it is sufficiently done; serve them in the cups with the covers on, and a tea-spoon on the dish between each cup--grate nutmeg on the tops when cold.

Heat a quart of milk until it’s hot, but not boiling; let it cool down, then mix in six eggs. Sweeten with granulated sugar and fill the custard cups. Put the covers on and place them in a Dutch oven with water, making sure not to add so much that it risks boiling into the cups; don’t put the oven lid on. Once the water has boiled for ten to fifteen minutes, take out a cup; if the custard is the consistency of jelly, it’s done. Serve them in the cups with the covers on, and a teaspoon on the plate between each cup—grate nutmeg on top once they’re cold.

TO MAKE A TRIFLE.

Put slices of Savoy cake or Naples biscuit at the bottom of a deep dish; wet it with white wine, and fill the dish nearly to the top with rich boiled custard; season half a pint of cream with white wine and sugar; whip it to a froth--as it rises, take it lightly off, and lay it on the custard; pile it up high and tastily--decorate it with preserves of any kind, cut so thin as not to bear the froth down by its weight.

Put slices of Savoy cake or Naples biscuit at the bottom of a deep dish; soak it with white wine, and fill the dish almost to the top with rich boiled custard; flavor half a pint of cream with white wine and sugar; whip it until frothy—when it rises, gently scoop it off and place it on the custard; pile it up high and attractively—decorate it with thinly sliced preserves of any kind, so they don’t weigh down the froth.

RICE BLANC MANGE.

Boil a tea-cup full of rice in a very small of water, till it is near bursting--then add half a pint of milk, boil it to a mush, stirring all the time; season it with sugar, wine, and nutmeg; dip the mould in water, and fill it; when cold, turn it in a dish, and surround it with boiled custard seasoned, or syllabub--garnish it with marmalade.

Boil a teacup full of rice in just a little water until it's almost bursting—then add half a pint of milk, boil it until it turns to mush, stirring constantly; add sugar, wine, and nutmeg for flavor; dip the mold in water and fill it; when it's cool, turn it out onto a dish and surround it with boiled custard or syllabub—garnish with marmalade.

FLOATING ISLAND.

Have the bowl nearly full of syllabub, made with milk, white wine, and sugar; beat the whites of six new laid eggs to a strong froth--then mix with it raspberry or strawberry marmalade enough to flavour and colour it; lay the froth lightly on the syllabub, first putting in some slices of cake; raise it in little mounds, and garnish with something light.

Have the bowl almost full of syllabub, made with milk, white wine, and sugar; whip the whites of six fresh eggs until they’re really frothy—then mix in enough raspberry or strawberry jam to flavor and color it; gently layer the froth on top of the syllabub, adding some slices of cake first; shape it into little mounds and decorate with something light.

SYLLABUB.

Season the milk with sugar and white wine, but not enough to curdle it; fill the glasses nearly full, and crown them with whipt cream seasoned.

Season the milk with sugar and white wine, but not enough to curdle it; fill the glasses nearly full, and top them with seasoned whipped cream.

COLD CREAMS.

LEMON CREAM.

Pare the rind very thin from four fresh lemons, squeeze the juice, and strain it--put them both into a quart of water, sweeten it to your taste, add the whites of six eggs, beat to a froth; set it over the fire, and keep stirring until it thickens, but do not let it boil--then pour it in a bowl; when cold, strain it through a sieve, put it on the fire, and add the yelks of the eggs--stir it till quite thick, and serve it in glasses.

Peel the thin outer layer from four fresh lemons, squeeze out the juice, and strain it. Combine both the peel and juice in a quart of water, sweeten it to your liking, and add the whites of six eggs, beating them until frothy. Place it over the heat, stirring constantly until it thickens, but make sure it doesn’t boil. Then, pour it into a bowl; when it’s cool, strain it through a sieve, put it back on the heat, and add the egg yolks. Stir it until it’s thick, and serve it in glasses.

ORANGE CREAM.

Is made in the same manner, but requires more juice to give a flavour.

Is made in the same way, but needs more juice to add flavor.

RASPBERRY CREAM.

Stir as much raspberry marmalade into a quart of cream, as will be sufficient to give a rich flavour of the fruit--strain it, and fill your glasses, leaving out a part to whip into froth for the top.

Stir enough raspberry jam into a quart of cream to give it a rich fruit flavor—strain it, and pour it into your glasses, saving some to whip into a froth for the top.

TEA CREAM.

Put one ounce of the best tea in a pitcher, pour on it a table spoonful of water, and let it stand an hour to soften the leaves; then put to it a quart of boiling cream, cover it close, and in half an hour strain it; add four tea-spoonsful of a strong infusion of rennet in water, stir it, and set it on some hot ashes, and cover it; when you find by cooling a little of it, that it will jelly, pour it into glasses, and garnish with thin bits of preserved fruit.

Put one ounce of the best tea in a pitcher, pour a tablespoon of water over it, and let it sit for an hour to soften the leaves. Then add a quart of boiling cream, cover it tightly, and after half an hour, strain it. Mix in four teaspoons of a strong infusion of rennet in water, stir it, and place it on some hot ashes, covering it again. When you find that a little bit of it cools and jellies, pour it into glasses and garnish with thin slices of preserved fruit.

SAGO CREAM.

Wash the sago clean, and put it on the fire with a stick of cinnamon, and as much water as will boil it thick and soft; take out the cinnamon, and add rich boiled custard till it is of a proper thickness; sweeten it, and serve in glasses or cups, with grated nutmeg on the top.

Wash the sago thoroughly and place it on the stove with a stick of cinnamon and enough water to cook it until it's thick and soft. Remove the cinnamon, then stir in rich boiled custard until it reaches the right consistency. Sweeten it to taste and serve in glasses or cups, topped with grated nutmeg.

BARLEY CREAM.

Is made the same way--you may add a little white wine to both; it will give an agreeable flavour.

Is made the same way—you can add a bit of white wine to both; it will give a nice flavor.

GOOSEBERRY FOOL.

Pick the stems and blossoms from two quarts of green gooseberries; put them in a stew pan, with their weight in loaf sugar, and a very little water--when sufficiently stewed, pass the pulp through a sieve; and when cold, add rich boiled custard till it is like thick cream; put it in a glass bowl, and lay frothed cream on the top.

Pick the stems and blossoms off two quarts of green gooseberries. Place them in a saucepan with an equal weight of loaf sugar and a small amount of water. Once they are cooked down enough, strain the pulp through a sieve. After it cools, mix in rich boiled custard until it reaches a thick cream consistency. Pour it into a glass bowl and top with whipped cream.

TO MAKE SLIP.

Make a quart of rich milk moderately warm: then stir into it one large spoonful of the preparation of rennet, (see receipt to prepare rennet,) set it by, and when cold, it will be as stiff as jelly. It should be made only a few hours before it is used, or it will be tough and watery; in summer, set the dish in ice after it has jellied--it must be eaten with powdered sugar, cream, and nutmeg.

Make a quart of rich milk warm but not hot. Then stir in one large spoonful of the rennet preparation (see the recipe for preparing rennet), set it aside, and when it cools, it will be as firm as jelly. It should be made only a few hours before serving, or it will become tough and watery; in summer, place the dish in ice after it has set. It must be served with powdered sugar, cream, and nutmeg.

CURDS AND CREAM.

Turn one quart of milk as for the slip--let it stand until just before it is to be served: then take it up with a skimming dish, and lay it on a sieve--when the whey has drained off, put the curds in a dish, and surround them with cream--use sugar and nutmeg. These are Arcadian dishes; very delicious, cheap, and easily prepared.

Turn one quart of milk into curds as you would for making cheese—let it sit until just before serving. Then, scoop it out with a skimming dish and place it on a sieve. Once the whey has drained off, put the curds in a dish and surround them with cream. Add sugar and nutmeg for flavor. These are simple, tasty, and inexpensive dishes.

BLANC MANGE.

Break one ounce of isinglass into very small pieces; wash it well, and pour on a pint of boiling water; next morning, add a quart of milk, boil it till the isinglass is dissolved, strain it, put in two ounces sweet almonds, blanched and pounded; sweeten it, and put it in the mould--when stiff, turn them into a deep dish, and put raspberry cream around them. For a change, stick thin slips of blanched almonds all over the blanc mange, and dress round with syllabub, nicely frothed. Some moulds require colouring--for an ear of corn, mix the yelk of an egg with a little of the blanc mange; fill the grains of the corn with it--and when quite set, pour in the white, but take care it is not warm enough to melt the yellow: for a bunch of asparagus, colour a little with spinach juice, to fill the green tops of the heads. Fruit must be made the natural colour of what it represents. Cochineal and alkanet root pounded and dissolved in brandy, make good colouring; but blanc mange should never be served, without raspberry cream or syllabub to eat with it.

Break one ounce of isinglass into very small pieces; wash it well and pour on a pint of boiling water. The next morning, add a quart of milk and boil it until the isinglass is dissolved. Strain it, then add two ounces of sweet almonds, blanched and ground. Sweeten it, and pour it into a mold—when it’s set, turn them out into a deep dish and pour raspberry cream around them. For a variation, stick thin slices of blanched almonds all over the blancmange and dress it with nicely frothed syllabub. Some molds need coloring—for an ear of corn, mix the yolk of an egg with a bit of the blancmange; fill the grains of corn with it—and when it’s completely set, pour in the white, making sure it’s not warm enough to melt the yellow. For a bunch of asparagus, color a little with spinach juice to fill the green tops. Fruit should be the natural color of what it represents. Cochineal and alkanet root, pounded and dissolved in brandy, make good coloring; but blancmange should never be served without raspberry cream or syllabub to accompany it.

TO MAKE A HEN'S NEST.

Get five small eggs, make a hole at one end, and empty the shells--fill them with blanc mange: when stiff and cold, take off the shells, pare the yellow rind very thin from six lemons, boil them in water till tender, then cut them in thin strips to resemble straw, and preserve them with sugar; fill a small deep dish half full of nice jelly--when it is set, put the straw on in form of a nest, and lay the eggs in it. It is a beautiful dish for a dessert or supper.

Get five small eggs, make a hole at one end, and empty the shells—fill them with blancmange: once stiff and cold, take off the shells, shave the yellow rind very thin from six lemons, boil them in water until soft, then cut them into thin strips to look like straw, and preserve them with sugar; fill a small deep dish half full of nice jelly—when it’s set, place the straw in the shape of a nest, and lay the eggs in it. It’s a beautiful dish for dessert or dinner.

Little Dishes for a Second Course, or Supper.

PHEASANTS A-LA-DAUB.

Roast two pheasants in the nicest manner--get a deep dish, the size and form of the one you intend to serve the pheasants in--it must be as deep as a tureen; put in savoury jelly about an inch and a half at the bottom; when that is set, and the pheasants cold, lay them on the jelly with their breasts down; fill the dish with jelly up to their backs; take care it is not warm enough to melt the other, and that the birds are not displaced--just before it is to be served, set it a moment in hot water to loosen it; put the dish on the top, and turn it out carefully.

Roast two pheasants in the best way possible—get a deep dish, the same size and shape as the one you plan to serve the pheasants in—it should be as deep as a soup tureen; add savory jelly about an inch and a half thick at the bottom; once that has set and the pheasants are cold, place them on the jelly with their breasts facing down; fill the dish with jelly up to their backs; make sure it’s not warm enough to melt the jelly below and that the birds don’t shift—just before serving, briefly set it in hot water to loosen it; then place the serving dish on top and turn it out carefully.

PARTRIDGES A-LA-DAUB.

Truss six partridges neatly, cover them with thin slices of fat bacon taken from the top of a middling; this keeps them white, and gives a good flavour; they must be wrapped entirely in it--roast them, and when done, take off the bacon; let them get cold, and use jelly as for the pheasants.

Truss six partridges neatly, cover them with thin slices of fat bacon from the top of a medium-quality cut; this keeps them white and adds great flavor. They need to be completely wrapped in it—roast them, and when they're done, remove the bacon; let them cool, and serve with jelly like you would for pheasants.

CHICKENS A-LA-DAUB.

Roast two half grown chickens, cut off the legs and wings, pull the breast from each side entire, take the skin from all the pieces, lay it in the dish, and cover it with jelly.

Roast two young chickens, cut off the legs and wings, take the breast from each side in one piece, remove the skin from all the pieces, place them on the dish, and cover it with jelly.

TO MAKE SAVOURY JELLY.

Put eight or ten pounds of coarse lean beef, or the same quantity of the inferior parts of the fore quarter of veal, into a pot with two gallons of water, a pound of lean salt pork, three large onions chopped, three carrots, a large handful of parsley, and any sweet herb that you choose, with pepper and salt; boil it very gently till reduced to two quarts; strain it through a sieve--next day, take off the fat, turn out the jelly, and separate it from the dregs at the bottom; put it on the fire with half a pint of white wine, a large spoonful of lemon pickle, and the whites and shells of four eggs beaten: when it boils clear on one side, run it through the jelly bag.

Put eight or ten pounds of coarse lean beef, or the same amount of the less desirable cuts from the forequarter of veal, into a pot with two gallons of water, a pound of lean salt pork, three large chopped onions, three carrots, a large handful of parsley, and any sweet herb you like, along with pepper and salt; simmer it very gently until it reduces to two quarts; strain it through a sieve— the next day, remove the fat, turn out the jelly, and separate it from the dregs at the bottom; place it on the heat with half a pint of white wine, a large spoonful of lemon pickle, and the whites and shells of four beaten eggs: when it boils clear on one side, run it through the jelly bag.

TURKEY A-LA-DAUB.

Bone a small turkey, put pepper and salt on the inside, and cover it with slices of boiled ham or tongue; fill it with well seasoned forcemeat, sew it up and boil it--cover it with jelly.

Bone a small turkey, sprinkle pepper and salt on the inside, and cover it with slices of boiled ham or tongue; stuff it with well-seasoned filling, sew it up, and boil it--then cover it with jelly.

SALMAGUNDI.

Turn a bowl on the dish, and put on it in regular rings, beginning at the bottom, the following ingredients, all minced:--anchovies with the bones taken out, the white meat of fowls without the skin, hard boiled eggs, the yelks and whites chopped separately, parsley, the lean of old ham scraped, the inner stalks of celery; put a row of capers round the bottom of the bowl, and dispose the others in a fanciful manner; put a little pyramid of butter on the top, and have a small glass with egg mixed as for sallad, to eat with the salmagundi.

Place a bowl on a dish, and layer the following ingredients, all finely chopped, in regular rings, starting from the bottom: anchovies with the bones removed, skinless white meat from chicken, hard-boiled eggs with the yolks and whites chopped separately, parsley, lean old ham that has been scraped, and the tender inner stalks of celery. Arrange a circle of capers around the base of the bowl and decorate with the rest in an artistic way. Top it off with a small pyramid of butter, and have a small glass of egg mixture prepared for salad to serve with the salmagundi.

AN EXCELLENT RELISH AFTER DINNER.

Put some soup or gravy from any of the dishes on the table, into the stew dish; add a good portion of pepper, vinegar, wine, catsup and salt; let it be very highly seasoned; broil the legs, liver, and gizzard of a turkey, the kidney of veal, or any thing you fancy; cut it up in small pieces: when broiled, put it in the gravy, and stew it at table.

Put some soup or gravy from any of the dishes on the table into the stew dish; add a good amount of pepper, vinegar, wine, ketchup, and salt; make it very well-seasoned; broil the legs, liver, and gizzard of a turkey, the kidney of veal, or whatever you like; chop it up into small pieces. Once broiled, add it to the gravy and let it simmer at the table.

TO STEW PERCH.

Lay the perch in a deep pan with the heads on; sprinkle salt, pepper, and a little chopped onion over each layer; when they are all in, take as much water as will be sufficient to fill the pan less than half full; add a gill of wine, one of catsup, a little lemon pickle and spice; cover the pan, and let it stew gently till done; take out the fish without breaking, put them in a deep dish, pour the gravy on, and neatly turn them out.

Lay the perch in a deep pan with the heads on; sprinkle salt, pepper, and a little chopped onion over each layer; when they’re all in, add enough water to fill the pan to just under halfway; add a gill of wine, a gill of ketchup, a little lemon pickle, and some spices; cover the pan, and let it simmer gently until it’s done; carefully remove the fish without breaking it, place them in a deep dish, pour the gravy over them, and gently serve.

PRESERVES.

DIRECTIONS FOR MAKING PRESERVES.

The preserving pan should be made of bell metal, flat at the bottom, very large in diameter, but not deep. It should have a cover to fit closely, and handles at the sides of the pan, for taking it off with ease when the syrup boils too fast. There should also be a large chafing-dish with long legs, for the convenience of moving it to any part of the room. The process is a tedious one; and if the superintendent be not comfortably situated, the preserves cannot be properly managed. A ladle the size of a saucer, pierced and having a long handle, will be necessary for taking up the fruit without syrup. When a chafing-dish cannot be procured, the best substitute is a brick stove, with a grating, to burn charcoal. The sugar should be the best double refined; but if the pure amber coloured sugar house syrup from the West Indies can be got, it is greatly superior; it never ferments, and the trouble is very much lessened by having ready made syrup, in which it is only necessary to boil the fruit till clear. All delicate fruit should be done gently, and not allowed to remain more than half an hour after it begins to stew, before it is laid on dishes to cool; it must be put into the syrup again for the same time; continue this until it is sufficiently transparent. The advantage of this method is that the preserves are less liable to boil to pieces, than when done all at one time. It is injudicious to put more in the pan at once, than can lie on the bottom without crowding. The pan must be made bright, and nothing permitted to cool in it, lest it should canker. Delicate preserves should be kept in small glasses or pots, that will not hold more than one or two pounds, for the admission of air injures them; put letter paper wet with brandy on the preserves, and cover the tops with many folds of soft paper, that will tie round closely; keep them in a dry place, and expose them constantly to the sun to check fermentation. Fruit for preserving should be in full perfection, but not too ripe.

The preserving pan should be made of bell metal, flat on the bottom, very large in diameter, but not deep. It should have a cover that fits closely and handles on the sides for easy lifting when the syrup starts boiling too quickly. There should also be a large chafing dish with long legs to make it easy to move to different parts of the room. The process is tedious, and if the supervisor isn’t comfortably set up, the preserves can’t be managed properly. A ladle the size of a saucer, with holes and a long handle, will be needed for scooping out the fruit without syrup. When a chafing dish isn’t available, the best alternative is a brick stove with a grate for burning charcoal. The sugar should be the best double refined, but if you can get the pure amber-colored syrup from the West Indies, it’s much better; it never ferments, and using ready-made syrup reduces the hassle since you only need to boil the fruit until it’s clear. All delicate fruit should be cooked gently, and it shouldn't stay in the heat for more than half an hour after it starts stewing before being placed in dishes to cool; it must go back into the syrup for the same amount of time; repeat this until it becomes sufficiently transparent. The benefit of this method is that the preserves are less likely to break apart compared to cooking everything at once. It's unwise to put more in the pan at once than can sit on the bottom without crowding. The pan must be kept shiny, and nothing should be allowed to cool in it, as that could cause spoilage. Delicate preserves should be stored in small jars or pots that hold no more than one or two pounds, as exposure to air can damage them; place letter paper dampened with brandy on top of the preserves, and cover with several layers of soft paper that can be tightly tied; keep them in a dry spot and expose them regularly to sunlight to prevent fermentation. Fruit for preserving should be perfectly ripe, but not overripe.

TO PRESERVE CLING-STONE PEACHES.

Get the finest yellow cling-stones, pare them, and lay them in a bowl; have their weight of sugar pounded, and sprinkle it over them as they are put in; let them stand two or three hours, put them together with the sugar into the pan, add a little water, and let the peaches remain till thoroughly scalded; take them out with the ladle, draining off the syrup; should there not be enough to cover the peaches, add more Water, boil it and skim it, return the fruit, and do them gently till quite clear. Have some stones cracked, blanch the kernels, and preserve them with the peaches.

Get the best yellow cling peaches, peel them, and place them in a bowl; weigh out the same amount of sugar, crush it, and sprinkle it over the peaches as you add them. Let them sit for two or three hours, then transfer both the peaches and sugar into a pot, add a little water, and let the peaches sit until they're thoroughly heated. Use a ladle to take them out, draining off the syrup; if there isn't enough syrup to cover the peaches, add more water, bring it to a boil, and skim off any foam. Return the fruit to the pot and cook gently until completely clear. Crack some peach pits, blanch the nuts, and preserve them with the peaches.

CLING-STONES SLICED.

Pare the peaches, and cut them in as large slices as possible; have their weight in sugar, and preserve them as the others.

Peel the peaches and slice them as large as you can; use an equal weight of sugar, and preserve them like the others.

SOFT PEACHES.

Get yellow soft peaches that are not quite ripe, pare and divide them, scrape the places where the stones lay with a tea-spoon, and follow the former directions.

Get yellow soft peaches that aren’t fully ripe, peel and cut them, scrape the spots where the pits were with a teaspoon, and follow the previous instructions.

PEACH MARMALADE.

Take the ripest soft peaches, (the yellow ones make the prettiest marmalade,) pare them, and take out the stones; put them in the pan with one pound of dry light coloured brown sugar to, two of peaches: when they are juicy, they do not require water: with a silver or wooden spoon, chop them with the sugar; continue to do this, and let them boil gently till they are a transparent pulp, that will be a jelly when cold. Puffs made of this marmalade are very delicious.

Take the ripest, soft peaches (the yellow ones make the prettiest marmalade), peel them, and remove the stones. Put them in a pan with one pound of dry light brown sugar for every two pounds of peaches. When the peaches are juicy, they don’t need any water. Use a silver or wooden spoon to mash them together with the sugar. Keep doing this and let them simmer gently until they turn into a transparent pulp that will set into jelly when cold. Puffs filled with this marmalade are really delicious.

PEACH CHIPS.

Slice them thin, and boil them till clear in a syrup made with half their weight of sugar; lay them on dishes in the sun, and turn them till dry; pack them in pots with powdered sugar sifted over each layer; should there be syrup left, continue the process with other peaches. They are very nice when done pure honey instead of sugar.

Slice them thin and boil them until clear in a syrup made with half their weight in sugar. Lay them on plates in the sun and turn them until dry. Pack them in jars with powdered sugar sifted over each layer. If there's leftover syrup, keep the process going with more peaches. They turn out really nice when made with pure honey instead of sugar.

PEARS.

The small pears are better for preserving than large ones. Pare them, and make a syrup, with their weight of sugar, and a little water--leave the stem on, and stick a clove in the blossom end of each; stew them till perfectly transparent.

The small pears are better for preserving than large ones. Peel them, and make a syrup using the same weight of sugar as the pears, along with a little water—leave the stem on, and insert a clove in the blossom end of each; simmer them until they are completely transparent.

PEAR MARMALADE.

Boil the pears till soft--when cold, rub the pulp through a sieve, and boil it to a jelly, allowing one pound of sugar to two of pears.

Boil the pears until they’re soft. Once they’re cold, mash the pulp through a sieve and cook it down to a jelly, using one pound of sugar for every two pounds of pears.

QUINCES.

Select the finest and most perfect quinces, lay them on shelves, but do not let them touch each other; keep them till they look yellow and have a fragrant smell; put as many in the preserving pan as can lie conveniently, cover them with water, and scald them well: then take out the cores, and put them in water; cover the pan and boil them some time; strain the water, add to it the weight of the quinces in pounded loaf sugar, dissolve and skim it, pare the quinces, put them in the pan, and should there not be syrup enough to cover them, add more water--stew them till quite transparent. They will be light coloured if kept covered during the process, and red if the cover be taken off. Fill the space the cores occupied with quince jelly, before they are put into the pots--and cover them with syrup.

Choose the best and ripest quinces, place them on shelves, making sure they don't touch each other; let them sit until they turn yellow and smell fragrant. Put as many as will fit comfortably in the preserving pan, cover them with water, and heat them well. Then remove the cores and keep them in water; cover the pan and let them boil for a while. Strain the water, then add an equal weight of pounded loaf sugar to it, dissolve and skim it. Peel the quinces, put them in the pan, and if there's not enough syrup to cover them, add more water—simmer until they're completely transparent. They will stay light-colored if covered during the process, and turn red if the cover is removed. Fill the spaces where the cores were with quince jelly before putting them in the jars—and cover them with syrup.

CURRANT JELLY.

Pick full ripe currants from the stem, and put them in a stone pot; then set it in an iron pot of water--take care that no water gets in: when the currants have yielded their juice, pour them into a jelly bag--let it run as long as it will without pressing, which must be reserved for the best jelly; you may then squeeze the bag to make inferior kind. To each pint of this juice, put one pound of loaf sugar powdered--boil it fifteen or twenty minutes--skim it clean, and put it in glasses; expose them daily to the sun to prevent fermentation.

Pick fully ripe currants from the stem and place them in a stone pot; then put it in an iron pot filled with water—make sure no water gets inside. Once the currants have released their juice, pour it into a jelly bag—let it drain as much as possible without pressing, as pressing should be saved for the lower-quality jelly. After that, you can squeeze the bag to make a lesser kind. For each pint of this juice, add one pound of powdered loaf sugar—boil it for fifteen to twenty minutes—skim it clean, and pour it into jars; set them out in the sun daily to prevent fermentation.

QUINCE JELLY.

Prepare the quinces as before directed, take off the stems and blossoms, wash them clean, and cut them in slices without paring; fill the pan, and pour in water to cover them--stew them gently, putting in a little water occasionally till they are soft; then pour them into a jelly bag; let all the liquor run through without pressing it, which must be set aside for the best jelly; to each pint of this, put a pound of loaf sugar pounded, and boil it to a jelly. The bag may be squeezed for an inferior, but a very nice jelly.

Prepare the quinces as previously instructed, remove the stems and blossoms, wash them thoroughly, and slice them without peeling. Fill the pan and add enough water to cover them—simmer gently, adding a bit of water as needed until they're soft. Then, pour them into a jelly bag and let all the liquid strain through without pressing it, which should be reserved for the best jelly. For each pint of this liquid, add a pound of powdered loaf sugar, and boil it until it reaches a jelly consistency. The bag can be squeezed for a lower quality, but still quite nice jelly.

QUINCE MARMALADE.

Boil the quinces in water until soft, let them cool, and rub all the pulp through a sieve: put two pounds of it to one of sugar, pound a little cochineal, sift in through fine muslin, and mix it with the quince to give a colour; pick out the seeds, tie them in a muslin bag, and boil them with the marmalade: when it is a thick jelly, take out the seeds, and put it in pots.

Boil the quinces in water until they’re soft, let them cool, and strain all the pulp through a sieve. Use two pounds of pulp for every pound of sugar, pound a bit of cochineal, sift it through fine muslin, and mix it with the quince to add color. Remove the seeds, tie them in a muslin bag, and boil them with the marmalade. When it becomes a thick jelly, take out the seeds and transfer it to jars.

CHERRIES.

The most beautiful cherries to preserve, are the carnation and common light red, with short stems; select the finest that are not too ripe; take an equal weight with the cherries of double refined sugar, make it into a syrup, and preserve them without stoning, and with the stems on; if they be done carefully, and the "Directions for preserving" closely attended to, the stems will not come off, and they will be so transparent that the stones may be seen.

The best cherries to preserve are the carnation and common light red varieties, with short stems. Choose the best ones that aren't overly ripe. Use equal weights of cherries and double refined sugar to create a syrup, and preserve them without removing the pits and while keeping the stems. If done carefully and following the "Directions for preserving," the stems will stay on, and the cherries will be so clear that you can see the pits inside.

MORELLO CHERRIES.

Take out the stones with a quill over a deep dish, to save the juice that runs from them; put to the juice a pound of sugar for each pound of cherries, weighed after they are stoned; boil and skim the syrup, then put in the fruit, and stew till quite clear.

Take out the pits using a quill over a deep dish to collect the juice that runs from them; add a pound of sugar for every pound of cherries (weighed after pitting); boil and skim the syrup, then add the fruit and simmer until it’s completely clear.

TO DRY CHERRIES.

Stone them, and save the juice: weigh the cherries, and allow one pound of good brown sugar to three of the fruit; boil it with the juice, put the cherries in, stew them fifteen or twenty minutes, take them out, drain off the syrup, and lay the cherries in dishes to dry in the sun; keep the syrup to pour over a little at a time, as it dries on the cherries, which must be frequently turned over; when all the syrup is used, put the cherries away in pots, sprinkling a little powdered loaf sugar between the layers. They make excellent pies, puddings, and charlottes.

Stone the cherries and save the juice: weigh the cherries and use one pound of good brown sugar for every three pounds of fruit. Boil the sugar with the juice, add the cherries, and cook them for fifteen or twenty minutes. Remove them, drain the syrup, and place the cherries in dishes to dry in the sun. Keep the syrup to drizzle over the cherries a little at a time as they dry, turning them frequently. Once the syrup is finished, store the cherries in jars, sprinkling a little powdered sugar between the layers. They make excellent pies, puddings, and charlottes.

RASPBERRY JAM.

To each pound of ripe red or English raspberries, put one pound of loaf sugar--stir it frequently, and stew till it is a thick jelly.

To each pound of ripe red or English raspberries, add one pound of granulated sugar—stir it often, and cook until it becomes a thick jelly.

TO PRESERVE STRAWBERRIES.

Get the largest strawberries before they are too ripe; have the best loaf sugar, one pound to each of strawberries--stew them very gently, taking them out to cool frequently, that they may not be mashed; when they look clear, they are done enough.

Get the biggest strawberries before they get too ripe; use the best loaf sugar, one pound for every pound of strawberries--simmer them gently, taking them out to cool often so they don’t get squished; when they look clear, they are done.

STRAWBERRY JAM.

Is made in the same manner as the raspberry, and is very fine to mix with cream for blanc mange, puffs, sweet-meat puddings, &c. &c.

Is made in the same way as raspberry and is excellent for mixing with cream for blancmange, puffs, sweet desserts, etc.

GOOSEBERRIES.

Select young gooseberries, make a syrup with one pound of loaf sugar to each of fruit; stew them till quite clear and the syrup becomes thick, but do not let them be mashed. They are excellent made into tarts--do not cover the pan while they are stewing.

Select young gooseberries, make a syrup with one pound of granulated sugar for every pound of fruit; cook them until they are completely clear and the syrup thickens, but be careful not to mash them. They are great for tarts—don’t cover the pot while they’re cooking.

APRICOTS IN BRANDY.

Take freshly gathered apricots not too ripe; to half their weight of loaf sugar, add as much water as will cover the fruit; boil and skim it: then put in the apricots, and let them remain five or six minutes: take them up without syrup, and lay them on dishes to cool; boil the syrup till reduced one half; when the apricots are cold, put them in bottles, and cover them with equal quantities of syrup and French brandy. If the apricots be cling-stones, they will require more scalding.

Take freshly picked apricots that aren't too ripe; for every half their weight in loaf sugar, add enough water to cover the fruit; boil and skim it. Then add the apricots and let them stay in for five or six minutes. Remove them without syrup and lay them on plates to cool. Boil the syrup until it’s reduced by half. Once the apricots are cool, put them in bottles and cover them with equal amounts of syrup and French brandy. If the apricots are cling-stones, they will need more scalding.

PEACHES IN BRANDY.

Get yellow soft peaches, perfectly free from defect and newly gathered, but not too ripe; place them in a pot, and cover them with cold weak lye; turn over those that float frequently, that the lye may act equally on them; at the end of an hour take them out, wipe them carefully with a soft cloth to get off the down and skin, and lay them in cold water; make a syrup as for the apricots, and proceed in the same manner, only scald the peaches more.

Get ripe, soft yellow peaches that are free from any blemishes and freshly picked, but not overripe. Place them in a pot and cover them with cold, diluted lye. Regularly turn over the floating peaches to ensure the lye works evenly on them. After an hour, remove them, gently wipe them with a soft cloth to remove the fuzz and skin, and soak them in cold water. Make a syrup like you would for apricots and follow the same process, but scald the peaches a bit more.

CHERRIES IN BRANDY.

Get the short stemmed bright red cherries in bunches--make a syrup, with equal quantities of sugar and cherries; scald the cherries, but do not let the skins crack, which they will do if the fruit be too ripe.

Get the short-stemmed bright red cherries in bunches—make a syrup with equal amounts of sugar and cherries; heat the cherries, but don't let the skins crack, which they will if the fruit is too ripe.

MAGNUM BONUM PLUMS IN BRANDY.

Select those that are free from blemish--make a syrup with half their weight of sugar, and preserve them in the same manner directed for apricots--green gages. The large amber, and the blue plums, are also excellent, done in the same way.

Choose those without any blemishes—create a syrup using half their weight in sugar, and preserve them just like you would for apricots—green gages. The large amber and blue plums are also great when done in the same way.

PICKLING.

LEMON PICKLE.

Grate the yellow rind from two dozen fine fresh lemons, quarter them but leave them whole at the bottom; sprinkle salt on them, and put them in the sun every day until dry; then brush off the salt, put them in a pot with one ounce of nutmegs, and one of mace pounded; a large handful of horse radish scraped and dried two dozen cloves of garlic, and a pint of mustard seed; pour on one gallon of strong vinegar, tie the pot close, put a board on, and let it stand three months--strain it, and when perfectly clear, bottle it.

Grate the yellow rind from two dozen fresh lemons, cut them into quarters but keep them whole at the bottom; sprinkle salt on them and put them in the sun every day until they dry out; then brush off the salt, place them in a pot with one ounce of nutmeg and one ounce of mace, both ground; add a large handful of grated and dried horseradish, two dozen cloves of garlic, and a pint of mustard seed; pour in one gallon of strong vinegar, seal the pot tightly, place a board on top, and let it sit for three months—strain it, and once it’s perfectly clear, bottle it.

TOMATO CATSUP.

Gather a peck of tomatos, pick out the stems, and wash them; put them on the fire without water, sprinkle on a few spoonsful of salt, let them boil steadily an hour, stirring them frequently; strain them through a colander, and then through a sieve; put the liquid on the fire with half a pint of chopped onions, half a quarter of an ounce of mace broke into small pieces; and if not sufficiently salt, add a little more--one table-spoonful of whole black pepper; boil all together until just enough to fill two bottles; cork it tight. Make it in August, in dry weather.

Gather a bunch of tomatoes, remove the stems, and wash them. Put them on the stove without any water, sprinkle in a few spoons of salt, and let them boil steadily for an hour, stirring them often. Strain them through a colander, then through a sieve. Put the liquid back on the stove with half a pint of chopped onions and half an ounce of mace broken into small pieces. If it’s not salty enough, add a little more—one tablespoon of whole black pepper. Boil everything together until you have just enough to fill two bottles; seal them tightly. Make this in August during dry weather.

TOMATO MARMALADE.

Gather full grown tomatos while quite green; take out the stems, and stew them till soft; rub them through a sieve, put the pulp on the fire seasoned highly with pepper, salt, and pounded cloves; add some garlic, and stew all together till thick: it keeps well, and is excellent for seasoning gravies, &c. &c.

Gather fully grown tomatoes while they're still quite green; remove the stems, and simmer them until they're soft; strain them through a sieve, then put the pulp on the stove seasoned generously with pepper, salt, and ground cloves; add some garlic, and simmer everything together until thick: it keeps well and is great for seasoning gravies, etc.

TOMATO SWEET MARMALADE.

Prepare it in the same manner, mix some loaf sugar with the pulp, and stew until it is a stiff jelly.

Prepare it the same way, mix some granulated sugar with the pulp, and cook until it becomes a thick jelly.

TOMATO SOY.

Take a bushel of full ripe tomatos, cut them in slices without skinning--sprinkle the bottom of a large tub with salt, strew in the tomatos, and over each layer of about two inches thick, sprinkle half a pint of salt, and three onions sliced without taking off the skins.

Take a bushel of fully ripe tomatoes, slice them without peeling—sprinkle the bottom of a large container with salt, layer in the tomatoes, and for every two-inch layer, sprinkle half a pint of salt and add three sliced onions, keeping the skins on.

When the bushel of tomatos is thus prepared, let them remain for three days, then put them into a large iron pot, in which they must boil from early in the morning till night, constantly stirring to prevent their sticking and mashing them.

When the bushel of tomatoes is ready, let them sit for three days, then put them into a large iron pot, where they should boil from early morning until night, constantly stirring to prevent them from sticking and mashing.

The next morning, pass the mixture through a sieve, pressing it to obtain all the liquor you can; and add to it one ounce of cloves, quarter of a pound of allspice, quarter of a pound of whole black pepper, and a small wine glass of Cayenne; let it boil slowly and constantly during the whole of the day--in the evening, put it into a suitable vessel to cool; and the day after, bottle and cork it well: place it in a cool situation during warm weather, and it will keep for many years, provided it has been boiled very slowly and sufficiently in the preparation. Should it ferment it must be boiled a second time.

The next morning, strain the mixture through a sieve, pressing it to get out as much liquid as possible; then add one ounce of cloves, a quarter pound of allspice, a quarter pound of whole black pepper, and a small glass of Cayenne pepper. Let it simmer slowly all day long. In the evening, transfer it to a suitable container to cool; the next day, bottle it and seal it tightly. Store it in a cool place during warm weather, and it will last for many years, as long as it was simmered very slowly and properly during preparation. If it starts to ferment, you’ll need to boil it again.

PEPPER VINEGAR.

Get one dozen pods of pepper when ripe, take out the stems, and cut them in two; put them in a kettle with three pints of vinegar, boil it away to one quart, and strain it through a sieve. A little of this is excellent in gravy of every kind, and gives a flavour greatly superior to black pepper; it is also very fine when added to each of the various catsups for fish sauce.

Get twelve ripe pepper pods, remove the stems, and cut them in half. Put them in a pot with three pints of vinegar, boil it down to one quart, and strain it through a sieve. A bit of this is amazing in all kinds of gravies and adds a flavor that's much better than black pepper; it's also great when mixed into different ketchups for fish sauce.

MUSHROOM CATSUP.

Take the flaps of the proper mushrooms from the stems--wash them, add some salt, and crush them; then boil them some time, strain them through a cloth, put them on the fire again with salt to your taste, a few cloves of garlic, and a quarter of an ounce of cloves pounded, to a peck of mushrooms; boil it till reduced to less than half the original quantity--bottle and cork it well.

Take the caps of the right mushrooms off the stems—wash them, add some salt, and mash them up; then boil them for a while, strain them through a cloth, put them back on the heat with salt to your taste, a few cloves of garlic, and a quarter ounce of ground cloves for every peck of mushrooms; boil it down until it's less than half of the original amount—bottle it up and seal it tightly.

TARRAGON OR ASTRAGON VINEGAR.

Pick the tarragon nicely from the stem, let it lie in a dry place forty-eight hours; put it in a pitcher, and to one quart of the leaves put three pints of strong vinegar; cover it close, and let it stand a week--then strain it, and after standing in the pitcher till quite clear, bottle it, and cork it closely.

Pick the tarragon off the stem carefully and let it sit in a dry place for forty-eight hours. Put it in a pitcher and add three pints of strong vinegar for every quart of the leaves. Cover it tightly and let it sit for a week. After that, strain it, and once it's clear in the pitcher, bottle it and seal it tightly.

CURRY POWDER.

One ounce turmeric, one do. coriander seed, one do. cummin seed, one do. white ginger, one of nutmeg, one of mace, and one of Cayenne pepper; pound all together, and pass them through a line sieve; bottle and cork it well--one tea-spoonful is sufficient to season any made dish.

One ounce of turmeric, one ounce of coriander seed, one ounce of cumin seed, one ounce of white ginger, one of nutmeg, one of mace, and one of cayenne pepper; grind all together and strain it through a fine sieve; bottle it and seal it tightly—one teaspoon is enough to season any prepared dish.

TO PICKLE CUCUMBERS.

Gather them full grown, but quite young--take off the green rind, and slice them tolerably thick; put a layer in a deep dish, strew over it some chopped onion and salt; do this until they are all in; sprinkle salt on the top, let them stand six hours, put them in a colander--when all the liquor has run off, put them in a pot; strew a little cayenne pepper over each layer, and cover them with strong cold vinegar; when the pot is full, pour on some sweet oil, and tie it, up close; at the end of a fortnight, pour off the first vinegar, and put on fresh.

Gather them when they're fully grown but still young—remove the green skin and slice them fairly thick. Place a layer in a deep dish, sprinkle some chopped onion and salt over it; repeat this until they are all layered. Sprinkle salt on top, let them sit for six hours, then put them in a colander. Once all the liquid has drained, transfer them to a pot; add a little cayenne pepper over each layer, and cover them with strong cold vinegar. When the pot is full, pour some sweet oil on top and seal it tightly. After two weeks, discard the first vinegar and replace it with fresh.

OIL MANGOS.

Gather the melons a size larger than a goose egg--put them in a pot, pour boiling salt and water made strong upon them, and cover them up; next day, cut a slit from the stem to the blossom end, and take out the seeds carefully--return them to the brine, and let them remain in it eight days; then put them in strong vinegar for a fortnight, wipe the insides with a soft cloth, stuff them and tie them, pack them in a pot with the slit uppermost; strew some of the stuffing over each layer, and keep them covered with the best vinegar.

Gather melons that are a size larger than a goose egg—place them in a pot, pour boiling saltwater over them, and cover them up. The next day, make a cut from the stem to the blossom end, and carefully remove the seeds—put them back in the brine, and let them soak for eight days. Then transfer them to strong vinegar for two weeks, wipe the insides with a soft cloth, stuff them, and tie them up. Pack them in a pot with the slit side facing up; sprinkle some of the stuffing over each layer, and keep them covered with the best vinegar.

TO MAKE THE STUFFING FOR FORTY MELONS.

Wash a pound of white race ginger very clean; pour boiling water on it, and let it stand twenty-four hours; slice it thin, and dry it; one pound of horse-radish scraped and dried, one pound of mustard seed washed and dried, one pound of chopped onion, one ounce of mace, one of nutmeg pounded fine, two ounces of turmeric, and a handful of whole black pepper; make these ingredients into a paste, with a quarter of a pound of mustard, and a large cup full of sweet oil; put a clove of garlic into each mango.

Wash a pound of white race ginger thoroughly; pour boiling water over it, and let it sit for twenty-four hours; slice it thin and dry it. Take one pound of scraped and dried horseradish, one pound of washed and dried mustard seed, one pound of chopped onion, one ounce of mace, one ounce of finely ground nutmeg, two ounces of turmeric, and a handful of whole black pepper. Combine these ingredients into a paste using a quarter of a pound of mustard and a large cup of olive oil; place a clove of garlic into each mango.

TO MAKE YELLOW PICKLE.

Put all the articles intended for the yellow pickle in a pot, and pour on them boiling salt and water--let them stand forty-eight hours, take advantage of a clear hot day, press the water from the articles, and lay them to dry in full sunshine, on a table covered with a thick soft cloth, with the corners pinned securely, that they may not blow up over the things--the cloth absorbs the moisture; and by turning them frequently on a dry place, they become white, and receive the colour of the turmeric more readily--one day of clear sunshine is enough to prepare them for the first vinegar. When dried, put them in a pot of plain cold vinegar, with a little turmeric in it--let them remain in it two weeks to draw off the water from them, and to make them plump--then put them in a clean pot, and pour on the vinegar, prepared by the following directions--this is the most economical and best way of keeping them--mix the turmeric very smoothly, before you add it to your pickles.

Put all the items meant for the yellow pickle in a pot, and pour boiling salt water over them—let them sit for forty-eight hours. Take advantage of a clear, hot day; press the water out of the items and lay them out to dry in full sunlight on a table covered with a thick, soft cloth, making sure to pin down the corners so they don’t blow away—the cloth soaks up the moisture. By turning them frequently in a dry area, they become white and take on the turmeric color more easily—just one day of bright sunshine is enough to get them ready for the first vinegar. Once dried, place them in a pot of plain cold vinegar with a bit of turmeric—let them soak for two weeks to absorb the water and plump up—then transfer them to a clean pot and pour in the vinegar made following these steps—this is the most cost-effective and best way to store them. Mix the turmeric very smoothly before adding it to your pickles.

TO MAKE GREEN PICKLES.

Put the articles you intend to pickle, in a pot--and cover them with boiling salt and water: put a thick cloth on the top, and then a plate that will fit it--let it stand till the next morning, then pour off the salt and water, boil it again, and cover them as before; do this until your pickles are a good green--then put them in plain cold vinegar, with some turmeric in it; and at the end of a fortnight, put them up, as you do the yellow pickle.

Place the items you want to pickle in a pot and cover them with boiling salted water. Put a thick cloth over the top, followed by a plate that fits. Let it sit until the next morning, then drain the salt and water, boil it again, and cover them like before. Repeat this process until your pickles turn a nice green. After that, transfer them to plain cold vinegar with some turmeric mixed in. After two weeks, jar them up like you would with yellow pickles.

TO PREPARE VINEGAR FOR GREEN OR YELLOW PICKLE.

One pound of ginger sliced and dried, one of horse-radish scraped and dried, one of mustard seed washed and dried, one ounce long pepper, an ounce of mace, and one of nutmegs finely pounded; put all these ingredients in a pot, pour two gallons of strong vinegar on, and let it stand twelve months, stirring it very frequently. When this vinegar is used for the pickles, put two gallons more vinegar, with some mace and nutmegs, and keep it for another year. When the prepared vinegar is poured from the ingredients, do it very carefully, that it may be quite clear. Pickles keep much better when the vinegar is not boiled. Should the green pickles at any time lose their colour, it may be restored by adding a little more turmeric. All pickles are best, when one or two years old.

One pound of sliced and dried ginger, one pound of scraped and dried horseradish, one pound of washed and dried mustard seeds, one ounce of long pepper, one ounce of mace, and one pound of finely ground nutmeg; combine all these ingredients in a pot, pour in two gallons of strong vinegar, and let it sit for twelve months, stirring frequently. When using this vinegar for pickles, add two more gallons of vinegar along with some mace and nutmeg, and let it sit for another year. When pouring the prepared vinegar from the ingredients, do it carefully so that it stays clear. Pickles last much longer when the vinegar is not boiled. If the green pickles ever lose their color, you can bring it back by adding a little more turmeric. All pickles taste best at one or two years old.

TO PICKLE ONIONS.

Get white onions that are not too large, cut the stem close to the root with a sharp knife, put them in a pot, pour on boiling salt and water to cover them, stop the pot closely, let them stand a fortnight, changing the salt and water every three days; they must be stirred daily, or those that float will become soft; at the end of this time, take off the skin and outer shell, put them in plain cold vinegar with a little turmeric. If the vinegar be not very pale, the onion will not be of a good colour.

Get white onions that aren't too large, cut the stem close to the root with a sharp knife, place them in a pot, pour boiling salted water over them to cover, seal the pot tightly, and let them sit for two weeks, changing the salt and water every three days. Stir them daily, or the ones that float will get soft. After this time, remove the skin and outer layer, then put them in plain cold vinegar with a little turmeric. If the vinegar isn't very light-colored, the onions won't turn out well.

TO PICKLE NASTERTIUMS.

Gather the berries when full grown but young, put them in a pot, pour boiling salt and water on, and let them stand three or four days; then drain off the water, and cover them with cold vinegar; add a few blades of mace, and whole grains of black pepper.

Gather the berries when they're fully grown but still young, put them in a pot, pour boiling salt water over them, and let them sit for three or four days; then drain the water and cover them with cold vinegar; add a few pieces of mace and whole black peppercorns.

TO PICKLE RADISH PODS.

Cut them in nice bunches as soon as they are fully formed; they must be young and tender--pour boiling salt and water on them, cover with a thick cloth, and pewter plate, to keep in the steam; repeat this every day till they are a good green; then put them in cold vinegar, with mace and whole pepper; mix a little turmeric, with a small portion of oil, and stir it into the vinegar; it will make the pods of a more lively green. They are very pretty for garnishing meats.

Cut them into nice bunches as soon as they're fully grown; they should be young and tender—pour boiling saltwater over them, cover with a thick cloth and a pewter plate to keep in the steam; repeat this every day until they turn a nice green; then put them in cold vinegar with mace and whole pepper; mix a little turmeric with a small amount of oil and stir it into the vinegar; it will make the pods a brighter green. They look great for garnishing meats.

TO PICKLE ENGLISH WALNUTS.

The walnuts should be gathered when the nut is so young that you can run a pin into it easily; pour boiling salt and water on, and let them be covered with it nine days, changing it every third day--take them out, and put them on dishes in the air for a few minutes, taking care to turn them over; this will make them black much sooner--put them in a pot, strew over some whole pepper, cloves, a little garlic, mustard seed, and horse-radish scraped and dried; cover them with strong cold vinegar.

The walnuts should be picked when they are young enough that you can easily poke a pin into them; pour boiling saltwater over them and let them soak for nine days, changing the liquid every three days. Take them out and place them on plates in the air for a few minutes, making sure to turn them over; this will help them turn black more quickly. Then put them in a pot, sprinkle some whole pepper, cloves, a little garlic, mustard seeds, and scraped, dried horseradish over them; cover everything with strong cold vinegar.

TO PICKLE PEPPERS.

Gather the large bell pepper when quite young, leave the seeds in and the stem on, cut a slit in one side between the large veins, to let the water in; pour boiling salt and waler on, changing it every day for three weeks--you must keep them closely stopped; if at the end of this time, they be a good green, put them in pots, and cover them with cold vinegar and a little turmeric; those that are not sufficiently green, must be continued under the same process till they are so. Be careful not to cut through the large veins, as the heat will instantly diffuse itself through the pod.

Gather the large bell pepper when it's still young, keeping the seeds and stem intact. Cut a slit in one side between the large veins to allow the water in; pour boiling saltwater over them, changing it daily for three weeks—you need to keep them tightly sealed. If at the end of this time they’re a good green, put them in jars and cover them with cold vinegar and a little turmeric. Those that aren't green enough should continue under the same process until they are. Be careful not to cut through the large veins, as the heat will quickly spread throughout the pod.

TO MAKE WALNUT CATSUP.

Gather the walnuts as for pickling, and keep them in salt and water the same time; then pound them in a marble mortar--to every dozen walnuts, put a quart of vinegar; stir them well every day for a week, then put them in a bag, and press all the liquor through; to each quart, put a tea-spoonful of pounded cloves, and one of mace, with six cloves of garlic--boil it fifteen or twenty minutes, and bottle it.

Gather the walnuts as you would for pickling, and soak them in a saltwater mix at the same time; then crush them in a marble mortar. For every dozen walnuts, add a quart of vinegar; stir the mixture well every day for a week. After that, place it in a bag and squeeze out all the liquid. For each quart of liquid, add a teaspoon of crushed cloves, a teaspoon of mace, and six cloves of garlic. Boil it for fifteen or twenty minutes, then bottle it.

TO PICKLE GREEN NECTARINES OR APRICOTS.

Gather them while the shell is soft--green them with salt and water as before directed; when a good green, soak them in plain vinegar for a fortnight, and put them in the yellow pickle pot.

Gather them while the shell is soft—treat them with salt and water as instructed earlier; once they're a nice green, soak them in plain vinegar for two weeks, and then place them in the yellow pickle jar.

TO PICKLE ASPARAGUS.

Pour boiling salt and water on, and cover them close--next day, take them out, dry them, and after standing in vinegar, put them with the yellow pickle.

Pour boiling salt and water over them, then cover them tightly. The next day, take them out, dry them, and after soaking in vinegar, mix them with the yellow pickle.

OBSERVATIONS ON PICKLING.

The vessels for keeping pickles should be made of stone ware, straight from the bottom to the top, with stone covers to them; when the mouth is very wide, the pickles may be taken out without breaking them The motive for keeping all pickles in plain vinegar, previous to putting them in the prepared pot, is to draw off the water with which they are saturated, that they may not weaken the vinegar of the pot. Pickles keep much better when the vinegar is not boiled.

The containers for storing pickles should be made of stoneware, with straight sides from top to bottom, and have stone covers. If the opening is wide enough, the pickles can be removed without breaking them. The reason for soaking all pickles in plain vinegar before placing them in the prepared jar is to remove the excess water they contain, so it won’t dilute the vinegar in the jar. Pickles last much longer when the vinegar isn’t boiled.

CORDIALS, &c.

GINGER WINE.

To three gallons of water, put three pounds of sugar, and four ounces of race ginger, washed in many waters to cleanse it; boil them together for one hour, and strain it through a sieve; when lukewarm, put it in a cask with three lemons cut in slices, and two gills of beer yeast; shake it well, and stop the cask very tight; let it stand a week to ferment; and if not clear enough to bottle, it must remain until it becomes so; it will be fit to drink in ten days after bottling.

To three gallons of water, add three pounds of sugar and four ounces of fresh ginger, rinsed thoroughly to clean it. Boil everything together for one hour, then strain it through a sieve. Once it's lukewarm, pour it into a cask with three sliced lemons and two gills of beer yeast. Shake it well and seal the cask tightly. Let it sit for a week to ferment; if it’s not clear enough to bottle, keep it until it is. It will be ready to drink ten days after bottling.

ORGEAT.

A Necessary Refreshment at all Parties.

Boil two quarts of milk with a stick of cinnamon and let it stand to be quite cold, first taking out the cinnamon; blanch four ounces of the best sweet almonds, pound them in a marble mortar with a little rose-water; mix them well with the milk, sweeten it to your taste, and let it boil a few minutes only, lest the almonds should be oily; strain it through a very fine sieve till quite smooth, and free from the almonds, serve it up either cold or lukewarm, in glasses with handles.

Boil two quarts of milk with a stick of cinnamon and let it cool completely after removing the cinnamon. Blanch four ounces of the best sweet almonds, then grind them in a marble mortar with a little rose water. Mix this well with the milk, sweeten it to your liking, and boil it for just a few minutes to avoid making the almonds oily. Strain it through a very fine sieve until smooth and free of almond bits, then serve it either cold or lukewarm in glasses with handles.

CHERRY SHRUB.

Gather ripe morello cherries, pick them from the stalk, and put them in an earthen pot, which must be set into an iron pot of water; make the water boil, but take care that none of it gets into the cherries; when the juice is extracted, pour it into a bag made of tolerably thick cloth, which will permit the juice to pass, but not the pulp of your cherries; sweeten it to your taste, and when it becomes perfectly clear, bottle it--put a gill of brandy into each bottle, before you pour in the juice--cover the corks with rosin. It will keep all summer, in a dry cool place, and is delicious mixed with water.

Gather ripe morello cherries, remove them from the stalks, and place them in a clay pot, which should be set inside a pot of water made of iron; bring the water to a boil, but be careful not to let any water get into the cherries. Once the juice is extracted, pour it into a bag made of fairly thick cloth that allows the juice to pass through but keeps the pulp of the cherries inside. Sweeten it to your liking, and when it is completely clear, bottle it—add a gill of brandy to each bottle before pouring in the juice—and seal the corks with rosin. It will last all summer in a dry, cool place and is delightful mixed with water.

CURRANT WINE.

Gather full ripe currants on a dry day, pick them from the stalks, and weigh them; then crush them with your hands, leaving none whole; for every two pounds of currants put one quart of water; stir all well together, and let it stand three hours, and strain the liquor through a sieve; then, for every three pounds of currants, put one pound of powdered loaf sugar; stir it till the sugar is dissolved, boil it, and keep skimming it, as long as any scum will rise; let it stand sixteen hours to cool, before you put it in the cask--stop it very close. If the quantity be twenty gallons, let it stand three weeks before you bottle it; if it be thirty gallons, it must remain a month; it should be perfectly clear when drawn off--put a lump of sugar in each bottle, cork it well, and keep it in a cool place, or it will turn sour. This is a pleasant and cheap wine--and if properly made, will keep good for many years. It makes an agreeable beverage for the sick, when mixed with water.

Gather fully ripe currants on a dry day, pick them from the stems, and weigh them; then crush them with your hands, making sure none are left whole. For every two pounds of currants, add one quart of water; stir everything well together, and let it sit for three hours before straining the liquid through a sieve. Then, for every three pounds of currants, add one pound of powdered loaf sugar; stir until the sugar is dissolved, boil it, and keep skimming off any scum that rises. Let it sit for sixteen hours to cool before putting it in the cask—seal it tightly. If the quantity is twenty gallons, let it stand for three weeks before bottling; if it’s thirty gallons, let it ferment for a month. It should be perfectly clear when you draw it off—put a lump of sugar in each bottle, cork them well, and store in a cool place, or it will turn sour. This is a nice and inexpensive wine—and if made correctly, will last for many years. It makes a pleasant drink for the sick when mixed with water.

TO MAKE CHERRY BRANDY.

Get equal quantities of morello and common black cherries; fill your cask, and pour on (to a ten gallon cask) one gallon of boiling water; in two or three hours, fill it up with brandy--let it stand a week, then draw off all, and put another gallon of boiling water, and fill it again with brandy--at the end of the week, draw the whole off, empty the cask of the cherries, and pour in your brandy with water, to reduce the strength; first dissolving one pound of brown sugar in each gallon of your mixture. If the brandy be very strong, it will bear water enough to make the cask full.

Get equal amounts of morello and regular black cherries; fill your cask, and pour one gallon of boiling water into a ten-gallon cask. After two or three hours, fill it up with brandy—let it sit for a week, then drain it all out and add another gallon of boiling water, followed by more brandy. At the end of the week, drain everything out, empty the cask of the cherries, and pour in your brandy mixed with water to lower the strength, first dissolving one pound of brown sugar in each gallon of your mixture. If the brandy is very strong, you can add enough water to fill the cask.

ROSE BRANDY.

Gather leaves from fragrant roses without bruising, fill a pitcher with them, and cover them with French brandy; next day, pour off the brandy, take out the leaves, and fill the pitcher with fresh ones, and return the brandy; do this till it is strongly impregnated, then bottle it; keep the pitcher closely covered during the process. It is better than distilled rose water for cakes, &c.

Gather leaves from fragrant roses without damaging them, fill a pitcher with them, and cover them with French brandy. The next day, pour off the brandy, remove the leaves, fill the pitcher with fresh ones, and return the brandy. Repeat this until it's strongly infused, then bottle it. Keep the pitcher tightly covered during the process. It’s better than distilled rose water for cakes, etc.

PEACH CORDIAL.

Gather ripe cling-stone peaches, wipe off the down, cut them to the stone in several places, and put them in a cask; when filled with peaches, pour on as much peach brandy as the cask will hold; let it stand six or eight weeks, then draw it off, put in water until reduced to the strength of wine; to each gallon of this, add one pound of good brown sugar--dissolve it, and pour the cordial into a cask just large enough to hold it--when perfectly clear, it is fit for use.

Gather ripe clingstone peaches, wipe off the fuzz, cut them around the pit in several places, and place them in a barrel; when full of peaches, pour in as much peach brandy as the barrel can hold; let it sit for six to eight weeks, then draw it off and add water until it’s as strong as wine; for every gallon of this mixture, add one pound of good brown sugar—dissolve it, and pour the cordial into a barrel just large enough to hold it—when it’s perfectly clear, it’s ready to use.

RASPBERRY CORDIAL.

To each quart of ripe red raspberries, put one quart of best French brandy; let it remain about a week, then strain it through a sieve or bag, pressing out all the liquid; when you have got as much as you want, reduce the strength to your taste with water, and put a pound of powdered loaf sugar to each gallon--let it stand till refined. Strawberry cordial is made the same way. It destroys the flavour of these fruits to put them on the fire.

To every quart of ripe red raspberries, add one quart of the best French brandy; let it sit for about a week, then strain it through a sieve or bag, pressing out all the liquid. Once you have as much as you need, adjust the strength to your liking with water, and add a pound of powdered loaf sugar for each gallon—let it sit until refined. Strawberry cordial is made the same way. Heating these fruits destroys their flavor.

RASPBERRY VINEGAR.

Put a quart of ripe red raspberries in a bowl; pour on them a quart of strong well flavoured vinegar--let them stand twenty-four hours, strain them through a bag, put this liquid on another quart, of fresh raspberries, which strain in the same manner--and then on a third quart: when this last is prepared, make it very sweet with pounded loaf sugar; refine and bottle it. It is a delicious beverage mixed with iced water.

Put a quart of ripe red raspberries in a bowl; pour a quart of strong, flavorful vinegar over them—let them sit for twenty-four hours, then strain through a bag. Pour this liquid over another quart of fresh raspberries, strain in the same way—then do the same with a third quart. Once this last batch is ready, sweeten it generously with powdered sugar; refine and bottle it. This makes a delicious drink mixed with iced water.

MINT CORDIAL.

Pick the mint early in the morning while the dew is on it, and be careful not to bruise it; pour some water over it, and drain it--put two handsful into a pitcher, with a quart of French brandy, cover it, and let it stand till next day; take the mint carefully out, and put in as much more, which must be taken out next day--do this the third time: then put three quarts of water to the brandy, and one pound of loaf sugar powdered; mix it well together--and when perfectly clear, bottle it.

Pick the mint early in the morning while it's still dewy, and be careful not to bruise it. Rinse it with some water and drain it. Put two handfuls into a pitcher with a quart of French brandy, cover it, and let it sit until the next day. Carefully remove the mint and add in as much more, which should also be taken out the next day. Do this a third time. Then, add three quarts of water to the brandy and one pound of powdered loaf sugar. Mix it all well, and once it's perfectly clear, bottle it.

HYDROMEL, OR MEAD.

Mix your mead in the proportion of thirty-six ounces of honey to four quarts of warm water; when the honey is completely held in solution, pour it into a cask. When fermented, and become perfectly clear, bottle and cork it well. If properly prepared, it is a pleasant and wholesome drink; and in summer particularly grateful, on account of the large quantity of carbonic acid gas which it contains. Its goodness, however, depends greatly on the time of bottling, and other circumstances, which can only be acquired by practice.

Mix your mead using thirty-six ounces of honey and four quarts of warm water; once the honey is fully dissolved, pour it into a cask. After fermentation is complete and it appears clear, bottle it and seal it tightly. If made correctly, it is a tasty and healthy drink, especially refreshing in the summer due to its high carbon dioxide content. However, its quality greatly depends on the timing of bottling and other factors, which can only be learned through experience.

TO MAKE A SUBSTITUTE FOR ARRACK.

Dissolve two scruples flowers of Benzoin, in one quart of good rum.

Dissolve two scruples of Benzoin resin in one quart of good rum.

LEMON CORDIAL.

Cut six fresh lemons in thin slices, put them into a quart and a half of milk, boil it until the whey is very clear, then pass it through a sieve; put to this whey, one and a half quarts of French brandy, and three pounds of powdered loaf sugar; stir it till the sugar is dissolved--let it stand to refine, and bottle it; pare some of the yellow rind of the lemons very thin, and put a little in each bottle.

Cut six fresh lemons into thin slices and add them to a quart and a half of milk. Boil it until the whey is very clear, then strain it through a sieve. To this whey, add one and a half quarts of French brandy and three pounds of powdered loaf sugar. Stir until the sugar is dissolved, then let it sit to refine and bottle it. Remove some of the yellow rind from the lemons very thinly and put a little in each bottle.

GINGER BEER.

Pour two gallons of boiling water on two pounds brown sugar, one and a half ounce of cream of tartar, and the same of pounded ginger; stir them well, and put it in a small cask; when milk warm, put in half a pint of good yeast, shake the cask well, and stop it close--in twenty-four hours it will be fit to bottle--cork it very well, and in ten days it will sparkle like Champaigne--one or two lemons cut in slices and put in, will improve it much. For economy, you may use molasses instead of sugar--one quart in place of two pounds. This is a wholesome and delicious beverage in warm weather.

Pour two gallons of boiling water over two pounds of brown sugar, one and a half ounces of cream of tartar, and the same amount of ground ginger; stir them well and transfer the mixture to a small cask. When it’s lukewarm, add half a pint of good yeast, shake the cask well, and seal it tightly. In twenty-four hours, it will be ready to bottle; make sure to cork it tightly, and in ten days it will sparkle like Champagne. Adding one or two sliced lemons will enhance the flavor a lot. For a cheaper option, you can use molasses instead of sugar—just one quart instead of two pounds. This is a refreshing and tasty drink for warm weather.

SPRUCE BEER.

Boil a handful of hops, and twice as much of the chippings of sassafras root, in ten gallons of water; strain it, and pour in, while hot, one gallon of molasses, two spoonsful of the essence of spruce, two spoonsful of powdered ginger, and one of pounded allspice; put it in a cask--when sufficiently cold, add half a pint of good yeast; stir it well, stop it close, and when fermented and clear, bottle and cork it tight.

Boil a handful of hops and twice as much sassafras root shavings in ten gallons of water; strain it, and while it's still hot, add one gallon of molasses, two tablespoons of spruce essence, two tablespoons of powdered ginger, and one of ground allspice; transfer it to a cask—when it's cool enough, add half a pint of good yeast; mix it well, seal it tightly, and once it's fermented and clear, bottle and cork it tightly.

MOLASSES BEER.

Put five quarts of hops, and five of wheat bran, into fifteen gallons of water; boil it three or four hours, strain it, and pour it into a cask with one head taken out; put in five quarts of molasses, stir it till well mixed, throw a cloth over the barrel; when moderately warm, add a quart of good yeast, which must be stirred in; then stop it close with a cloth and board. When it has fermented and become quite clear, bottle it--the corks should be soaked in boiling water an hour or two, and the bottles perfectly clean, and well drained.

Put five quarts of hops and five quarts of wheat bran into fifteen gallons of water; boil it for three or four hours, strain it, and pour it into a cask with one head removed; add five quarts of molasses and stir until well mixed, then cover the barrel with a cloth. When it’s moderately warm, add a quart of good yeast and stir it in; seal it tightly with a cloth and a board. Once it has fermented and cleared up, bottle it—the corks should be soaked in boiling water for an hour or two, and the bottles must be perfectly clean and well-drained.

TO KEEP LEMON-JUICE.

Get lemons quite free from blemish, squeeze them, and strain the juice; to each pint of it, put a pound of good loaf sugar pounded; stir it frequently until the sugar is completely dissolved, cover the pitcher closely, and let it stand till the dregs have subsided, and the syrup is transparent; have bottles perfectly clean and dry, put a wine glass full of French brandy into each bottle, fill it with syrup, cork it, and dip the neck into melted rosin or pitch; keep them in a cool dry cellar--do not put it on the fire--it will destroy the fine flavour of the juice.

Get lemons that are free from blemishes, squeeze them, and strain the juice. For each pint of juice, add a pound of good loaf sugar that’s been crushed. Stir it often until the sugar is fully dissolved, then cover the pitcher tightly and let it sit until the sediment settles and the syrup becomes clear. Make sure the bottles are completely clean and dry, add a wine glass full of French brandy to each bottle, fill it with the syrup, cork it, and dip the neck in melted rosin or pitch. Store them in a cool, dry cellar—do not place it on the fire as it will ruin the juice's fine flavor.

Pour water on the peels of the lemons, let them soak till you can scrape all the white pulp off, then boil the peel till soft; preserve them with half their weight of sugar, and keep them for mince pies, cakes, &c. They are a very good substitute for citron.

Pour water over the lemon peels and let them soak until you can scrape off all the white pulp. Then, boil the peels until they’re soft; preserve them with half their weight in sugar and save them for mince pies, cakes, etc. They make a great substitute for citron.

SUGAR VINEGAR.

To one measure of sugar, put seven measures of water moderately warm; dissolve it completely--put it into a cask, stir in yeast in the proportion of a pint to eight gallons: stop it close, and keep it in a warm place till sufficiently sour.

To one part sugar, add seven parts moderately warm water; dissolve it completely—pour it into a barrel, stir in yeast at a ratio of one pint to eight gallons: seal it tightly and keep it in a warm place until it's sufficiently sour.

HONEY VINEGAR.

To one quart of clear honey, put eight quarts of warm water, mix it well together: when it has passed through the acetous fermentation, a white vinegar will be formed, in many respects better than the ordinary vinegar.

To one quart of clear honey, add eight quarts of warm water and mix it well. Once it has gone through the acetous fermentation, you will get a white vinegar that is, in many ways, better than regular vinegar.

SYRUP OF VINEGAR.

Boil two pounds of sugar with four quarts of vinegar, down to a syrup, and bottle it. This makes an excellent beverage when mixed with water, either with or without the addition of brandy. It is nearly equal a flavour to the syrup of lime juice, when made with superior vinegar.

Boil two pounds of sugar with four quarts of vinegar until it turns into a syrup, then bottle it. This makes a great drink when mixed with water, with or without brandy added. It has a flavor similar to lime juice syrup when made with high-quality vinegar.

AROMATIC VINEGAR.

Put a portion of acetate of potash, (sal diureticus,) into a smelling bottle; mix gradually with it half its weight of sulphuric acid, and add a few drops of oil of lavender.

Put some potash acetate (diuretic salt) into a smelling bottle; slowly mix in half of its weight in sulfuric acid, and add a few drops of lavender oil.

VINEGAR OF THE FOUR THIEVES.

Take lavender, rosemary, sage, wormwood, rue, and mint, of each a large handful; put them in a pot of earthen ware, pour on them four quarts of very strong vinegar, cover the pot closely, and put a board on the top; keep it in the hottest sun two weeks, then strain and bottle it, putting in each bottle a clove of garlic. When it has settled in the bottle and become clear, pour it off gently; do this until you get it all free from sediment. The proper time to make it is when the herbs are in full vigour, in June. This vinegar is very refreshing in crowded rooms, in the apartments of the sick; and is peculiarly grateful, when sprinkled about the house in damp weather.

Take a large handful of lavender, rosemary, sage, wormwood, rue, and mint; place them in a clay pot, pour four quarts of strong vinegar over them, cover the pot tightly, and place a board on top. Keep it in the hottest sun for two weeks, then strain and bottle it, adding a clove of garlic to each bottle. Once it has settled in the bottle and is clear, pour it off gently; repeat this until it's completely free from sediment. The best time to make it is when the herbs are at their peak, in June. This vinegar is very refreshing in crowded rooms and in the homes of the sick; it's especially nice when sprinkled around the house in damp weather.

LAVENDER WATER.

Put a pint of highly rectified spirits of wine, to one ounce of essential oil of lavender, and two drachms of ambergris; shake them well together, and keep it closely stopped.

Put a pint of highly purified alcohol, one ounce of lavender essential oil, and two drams of ambergris; shake them together well and keep it tightly sealed.

HUNGARIAN WATER.

One pint spirits of wine, one ounce oil of rosemary, and two drachms essence of ambergris.

One pint of wine spirits, one ounce of rosemary oil, and two drams of ambergris essence.

TO PREPARE COSMETIC SOAP FOR WASHING THE HANDS.

Take a pound of castile, or any other nice old soap; scrape it in small pieces, and put it on the fire with a little water--stir it till it becomes a smooth paste, pour it into a bowl, and when cold, add some lavender water, or essence of any kind--beat it with a silver spoon until well mixed, thicken it with corn meal, and keep it in small pots closely covered--for the admission of air will soon make the soap hard.

Take a pound of Castile soap or any good old-fashioned soap; grate it into small pieces and put it on the stove with a little water. Stir it until it turns into a smooth paste, then pour it into a bowl. Once it's cool, add some lavender water or any essence you like. Mix it with a silver spoon until it's well combined, thicken it with cornmeal, and store it in small jars with tight lids—exposure to air will quickly cause the soap to harden.

COLOGNE WATER.

Three quarts spirits of wine, six drachms oil of lavender, one drachm oil of rosemary, three drachms essence of lemon, ten drops oil of cinnamon--mix them together very well.

Three quarts of spirits of wine, six grams of lavender oil, one gram of rosemary oil, three grams of lemon essence, and ten drops of cinnamon oil—mix them all together really well.

SOFT POMATUM.

Get nice sweet lard that has no salt in it--put in any agreeable perfume, beat it to a cream, and put it in small pots.

Get some nice unsalted sweet lard—add any pleasant fragrance, whip it into a cream, and place it in small jars.

TO MAKE SOAP.

Put on the fire any quantity of lye you choose that is strong enough to bear an egg--to each gallon, add three quarters of a pound of clean grease: boil it very fast, and stir it frequently--a few hours will suffice to make it good soap. When you find by cooling a little on a plate that it is a thick jelly, and no grease appears, put in salt in the proportion of one pint to three gallons--let it boil a few minutes, and pour it in tubs to cool--(should the soap be thin, add a little water to that in the plate, stir it well, and by that means ascertain how much water is necessary for the whole quantity; very strong lye will require water to thicken it, after the incorporation is complete; this must be done before the salt is added.) Next day, cut out the soap, melt it, and cool it again; this takes out all the lye, and keeps the soap from shrinking when dried. A strict conformity to these rules, will banish the lunar bugbear, which has so long annoyed soap makers. Should cracknels be used, there must be one pound to each gallon. Kitchen grease should be clarified in a quantity of water, or the salt will prevent its incorporating with the lye. Soft soap is made in the same manner, only omitting the salt. It may also be made by putting the lye and grease together in exact proportions, and placing it under the influence of a hot sun for eight or ten days, stirring it well four or five times a day.

Put on the fire any amount of lye that's strong enough to float an egg—add three quarters of a pound of clean grease for each gallon. Boil it vigorously and stir it frequently; a few hours will be enough to turn it into good soap. When you check by letting a small amount cool on a plate and it turns into a thick jelly with no grease visible, add salt at a ratio of one pint for every three gallons. Let it boil for a few minutes, and then pour it into tubs to cool. (If the soap is thin, add a little water to what’s on the plate, stir it well, and this will help you determine how much water is needed for the entire batch; very strong lye might need water to thicken it after mixing is complete; do this before adding the salt.) The next day, cut the soap, melt it, and let it cool again; this process removes all the lye and prevents the soap from shrinking when dried. Following these rules closely will eliminate the lunar myth that has long troubled soap makers. If using cracknels, add one pound for each gallon. Kitchen grease should be clarified in water before adding, or else the salt will stop it from mixing with the lye. Soft soap is made in the same way, just leave out the salt. It can also be made by combining the lye and grease in the right proportions and placing it in the sun for eight to ten days, stirring it well four to five times a day.

TO MAKE STARCH.

Wash a peck of good wheat, and pick it very clean; put it in a tub, and cover it with water; it must be kept in the sun, and the water changed every day, or it will smell very offensively. When the wheat becomes quite soft, it must be well rubbed in the hands, and the husks thrown into another tub; let this white substance settle, then pour off the water, put on fresh, stir it up well, and let it subside; do this every day till the water comes off clear--then pour it off; collect the starch in a bag, tie it up tight, and set it in the sun a few days; then open it, and dry the starch on dishes.

Wash a peck of good wheat and pick it very clean. Put it in a tub and cover it with water; it needs to be kept in the sun, and the water should be changed every day, or it will smell really bad. When the wheat gets soft, you need to rub it well in your hands and throw the husks into another tub. Let this white stuff settle, then pour off the water, add fresh water, stir it well, and let it settle again; do this every day until the water comes off clear—then pour it off. Collect the starch in a bag, tie it up tight, and set it in the sun for a few days; then open it and dry the starch on dishes.

TO DRY HERBS.

Gather them on a dry day, just before they begin to blossom; brush off the dust, cut them in small branches, and dry them quickly in a moderate oven; pick off the leaves when dry, pound and sift them--bottle them immediately, and cork them closely. They must be kept in a dry place.

Gather them on a dry day, just before they start to bloom; brush off the dust, cut them into small branches, and dry them quickly in a moderate oven; remove the leaves once they're dry, pound and sift them—bottle them right away, and seal them tightly. They should be stored in a dry place.

TO CLEAN SILVER UTENSILS.

Dissolve two tea-spoonsful of alum in a quart of moderately strong lye--stir in a gill of soft soap, and skim off the dross. Wash the silver clean in hot water, let it remain covered with this mixture for ten or fifteen minutes, turning it over frequently; then wash it in hot soap suds, and rub it well with a dry cloth.

Dissolve two teaspoons of alum in a quart of moderately strong lye—stir in a gill of soft soap, and skim off the impurities. Wash the silver thoroughly in hot water, let it sit covered with this mixture for ten to fifteen minutes, turning it over often; then wash it in hot soapy water, and dry it well with a cloth.

TO MAKE BLACKING.

A quarter of a pound of ivory black, two ounces of sugar candy, a quarter of an ounce of gum tragacanth; pound them all very fine, boil a bottle of porter, and stir the ingredients in while boiling hot.

A quarter pound of ivory black, two ounces of sugar candy, and a quarter ounce of gum tragacanth; grind them all very finely, boil a bottle of porter, and mix in the ingredients while it's still hot.

TO CLEAN KNIVES AND FORKS.

Wash them in warm water, and wipe them till quite dry; then touch them lightly over, without smearing the handles, with rotten stone made wet; let it dry on them, and then rub with a clean cloth until they are bright. With this mode of cleaning, one set of knives and forks will serve a family twenty years; they will require the frequent use of a steel to keep them with a keen edge--but must never be put into very hot water, lest the handles be injured.

Wash them in warm water and dry them thoroughly. Then, lightly rub them with wet rotten stone, being careful not to smudge the handles. Let it dry on them, and then buff with a clean cloth until they shine. Using this cleaning method, one set of knives and forks can last a family for twenty years. They will need to be sharpened often with a steel to maintain a sharp edge, but they should never be put in very hot water to avoid damaging the handles.

THE END.

Footnotes:

1. Shote being a Provincial term, and not a legitimate English Word, Mrs. R. has taken the liberty of spelling it in a way that conveys the sound of the pronunciation more clearly than shoat, the usual manner of spelling it.

1. "Shote" is a local term and not an official English word, so Mrs. R. has decided to spell it in a way that better represents its pronunciation than the usual spelling shoat.

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