,the ,jewish ,manual2 ,,or ,practical ,information in ,jewish ,and ,modern ,cookery1 ,with a ,collection of ,valuable ,recipes ,hints ,relating to the ,toilette4 ,edited by a ,lady4 ,,london3 #ahdf4 ,,editor',s ,,preface4 ,among the numerous works on ,culinary ,science already in circulation1 there have been none which afford the slightest insight to the ,cookery of the ,hebrew kitchen4 ,replete as many of these are with information on various important points1 they are completely valueless to the ,jewish housekeeper1 not only on account of prohibited articles and combinations being assumed to be necessary ingredients of nearly every dish1 but from the entire absence of all the receipts peculiar to the ,jewish people4 ,this deficiency1 which has been so frequently the cause of inconvenience and complaint1 we have endeavoured in the present little volume to supply4 ,and in taking upon ourselves the responsibility of introducing it to the notice of our readers1 we have been actuated by the hope that it will prove of some practical utility to those for whose benefit it is more particularly designed4 ,it has been our earnest desire to simplify as much as possible the directions given regarding the rudiments of the art1 and to render the receipts which follow1 clear1 easy1 and concise4 ,our collection will be found to contain all the best receipts1 hitherto bequeathed only by memory or manuscript1 from one generation to another of the ,jewish nation1 as well as those which come under the denomination of plain ,english dishes2 and also such ,french ones as are now in general use at all refined modern tables4 ,a careful attention has been paid to accuracy and economy in the proportions named1 and the receipts may be perfectly depended upon1 as we have had the chief part of them tested in our own kitchen and under our own surveillance4 ,all difficult and expensive modes of cookery have been purposely omitted1 as more properly belonging to the province of the confectioner1 and foreign to the intention of this little work2 the object of which is1 to guide the young ,jewish housekeeper in the luxury and economy of ,the ,table1 on which so much of the pleasure of social intercourse depends4 ,the various acquirements1 which in the present day are deemed essential to female education1 rarely leave much time or inclination for the humble study of household affairs2 and it not unfrequently happens1 that the mistress of a family understands little more concerning the dinner table over which she presides1 than the graceful arrangement of the flowers which adorn it2 thus she is incompetent to direct her servant1 upon whose inferior judgment and taste she is obliged to depend4 ,she is continually subjected to impositions from her ignorance of what is required for the dishes she selects1 while a lavish extravagance1 or parsimonious monotony betrays her utter inexperience in all the minute yet indispensible details of elegant hospitality4 ,however1 there are happily so many highly accomplished and intellectual women1 whose example proves the compatability of uniting the cultivation of talents with domestic pursuits1 that it would be superfluous and presumptuous were we here to urge the propriety and importance of acquiring habits of usefulness and household knowledge1 further than to observe that it is the unfailing attribute of a superior mind to turn its attention occasionally to the lesser objects of life1 aware how greatly they contribute to its harmony and its happiness4 ,the ,cuisine of a woman of refinement1 like her dress or her furniture1 is distinguished1 not for its costliness and profusion1 but for a pervading air of graceful originality4 ,she is quite sensible of the regard due to the reigning fashion of the day1 but her own tasteful discrimination is always perceptible4 ,she instinctively avoids every thing that is hackneyed1 vulgar1 and common place1 and uniformly succeeds in pleasing by the judicious novelties she introduces4 ,we hope1 therefore1 that this unpretending little work may not prove wholly unacceptable1 even to those ladies who are not of the ,hebrew persuasion1 as it will serve as a sequel to the books on cookery previously in their possession1 and be the medium of presenting them with numerous receipts for rare and exquisite compositions1 which if uncommemorated by the genius of ,vatl1 ,ude1 or ,carme1 are delicious enough not only to gratify the lovers of good cheer generally1 but to merit the unqualified approbation of the most fastidious epicures4 ,we ought1 perhaps1 to apologize for the apparent incongruity of connecting the ,toilet with the ,kitchen2 but the receipts and suggestions comprised in the ,second ,part of the work before us1 will not1 we trust1 be considered misplaced in a volume addressed exclusively to the ladies4 ,many of the receipts are for articles in common use1 but which1 with proper directions1 are prepared with greater economy and in a superior manner at home2 the others are all original receipts1 many of them extremely ancient1 and given to us by a person who can vouch for their efficacy from personal experience and observation4 ,we must now conclude our preliminary remarks1 but cannot take leave of our patient readers without availing ourselves of the opportunity our editorial capacity affords1 to express our hope1 that with all its faults and deficiencies ,the ,jewish ,manual may prove to them a useful assistant1 and be fortunate enough to meet with their lenient1 kind1 and favourable consideration4 ,,contents4 99 99 99 99 99 ,,part ,i4 ,,introduction4 ,,miscellaneous ,,observations ,,for ,,the ,,use ,,of ,,the ,,cook 99 99 99 99 99 ,,chapter ,i4 ,,soups ,,chapter ,,ii4 ,,sauces ,,and ,,forcemeat ,,chapter ,,iii4 ,,fish ,,chapter ,,iv4 ,,meats ,,and ,,poultry ,,cooked ,,in ,,various ,,ways ,,chapter ,v4 ,,vegetables1 ,,omelettes1 ,,fondeaux1 ,,croquettes1 ,,risoles1 ,c4 ,,chapter ,,vi4 ,,pastry ,,chapter ,,vii4 ,,sweet ,,dishes1 ,,puddings1 ,,jellies1 ,,creams1 ,,charlottes1 ,,soufles1 ,,gateaux1 ,,trifles1 ,,custards1 ,,cakes1 ,c4 ,,chapter ,,viii4 ,,preserves ,,and ,,bottling ,,chapter ,,ix4 ,,pickling ,,chapter ,x4 ,,receipts ,,for ,,invalids ,,appendix ,,the ,,toilette4 99 99 99 99 99 ,,chapter ,i4 ,,the ,,complexion1 c41 c4 ,,chapter ,,ii4 ,,the ,,hair ,,chapter ,,iii4 ,,the ,,teeth ,,chapter ,,iv4 ,,the ,,hands ,,and ,,nails ,,chapter ,v4 ,,dress ,,chapter ,,vi4 ,,effects ,,of ,,diet ,,on ,,the ,,complexion ,,chapter ,,vii4 ,,influence ,,of ,,the ,,mind ,,as ,,regards ,,beauty ,,glossary4 ,aspie1 a term used for savoury jelly1 in which cold poultry1 meat1 c41 is often served4 ,bain-,marie4 ,this is a large pan filled with boiling water1 in which several saucepans can be placed when their contents are required to be kept hot without boiling--this is a useful article in a kitchen1 where the manner in which sauces are prepared is considered deserving of attention4 ,bchamel1 a superior kind of white sauce1 used in ,french cookery4 ,blanquette1 a kind of fricassee with a white sauce4 ,bola-d'amour1 a very rich and expensive ,spanish confection4 ,bolas1 a kind of rich cake or pudding4 ,cassereet1 a sauce prepared from the cassada1 a ,west ,indian plant--it must be used with moderation4 ,casserole1 a name given to a crust formed of rice baked1 and then filled with mince1 fricassee1 or fruit4 ,chorissa1 a sausage peculiar to the ,jewish kitchen1 of delicate and piquante flavour4 ,consomm1 is a term now used for stock--it is a clear strong broth1 forming the basis of all soups1 sauces1 gravies1 c4 ,croquettes and ,risoles2 preparations of forcemeat1 formed into fancy shapes1 and fried4 ,croutons1 sippets of bread or toast1 to garnish hashes1 salmis1 c41 are so called4 ,doce1 a mixture of sugar with almonds or cocoa-nut4 ,entres4 ,these are side-dishes1 for the first course1 consisting of cutlets1 vol au vents1 fricassees1 fillets1 sweetbreads1 salmis1 scallops1 c41 c4 ,entremets4 ,these are side-dishes for the second course2 they comprise dressed vegetables1 puddings1 gateaux1 pastries1 fritters1 creams1 jellies1 timbales1 c4 ,farcie1 a ,french term for forcemeat2 it is a mixture of savoury ingredients1 used for croquettes1 balls1 c4 ,meat is by no means a necessary ingredient1 although the ,english word might seem to imply the contrary4 ,fondeaux1 and ,fondus1 are savoury kinds of soufls4 ,fricandeaux1 a term for small well-trimmed pieces of meat1 stewed in various ways4 ,fricassee4 ,this is a name used for delicate stews1 when the articles are cut in pieces4 ,fricandelles4 ,these are very small fricandeaux1 two or three of which are served on one dish1 and they sometimes also are delicate1 but highly-flavoured minces1 formed into any approved shapes4 ,flanks are large standing side-dishes4 ,gateaux1 is a kind of cake or pudding4 ,hors d'oeuvres4 ,these are light entres in the first course2 they are sometimes called assiettes volantes2 they are handed during the first course2 they comprise anchovies1 fish salads1 patties of various kinds1 croquettes1 risolles1 maccaroni1 c4 ,maigre1 made without meat4 ,matso1 ,passover cakes4 ,miroton1 a savoury preparation of veal or poultry1 formed in a mould4 ,nouilles1 a kind of vermicelli paste4 ,piqu1 a ,french term used to express the process of larding4 ,the ,french term is a preferable one1 as it more clearly indicates what is meant4 ,pure is a term given to a preparation of meat or vegetables1 reduced to a pulp1 and mixed with any kind of sauce1 to the consistency of thick cream4 ,pures of vegetables are much used in modern cookery1 to serve with cutlets1 callops1 c4 ,ramekin1 a savoury and delicate preparation of cheese1 generally served in fringed paper cases4 ,releves1 or ,removes1 are top and bottom dishes1 which replace the soup and fish4 ,salmis1 a hash1 only a superior kind1 being more delicately seasoned1 and usually made of cold poultry4 ,soufls1 a term applied to a very light kind of pudding1 made with some farinaceous substance1 and generally replaces the roast of a second course4 ,timbale1 a shape of maccaroni or rice made in a mould4 ,vol-au-vent4 ,this is a sort of case1 made of very rich puff paste1 filled with delicate fricassee of fish1 meat1 or poultry1 or richly stewed fruits4 ,vlout1 an expensive white sauce4 ,,observations ,,for ,,the ,,use ,,of ,,the ,,cook4 ,the receipts we have given are capable of being varied and modified by an intelligent pains-taking cook1 to suit the tastes of her employers4 ,where one receipt has been thought sufficient to convey the necessary instruction for several dishes1 c41 c41 it has not been repeated for each respectively1 which plan will tend to facilitate her task4 ,we might1 had we been inclined1 have increased our collection considerably by so doing1 but have decided1 from our own experience1 that it is preferable to give a limited number clearly and fully explained1 as these will always serve as guides and models for others of the same kind4 ,the cook must remember it is not enough to have ascertained the ingredients and quantities requisite1 but great care and attention must be paid to the manner of mixing them1 and in watching their progress when mixed and submitted to the fire4 ,the management of the oven and the fire deserve attention1 and cannot be regulated properly without practice and observation4 ,the art of seasoning is difficult and important4 ,great judgment is required in blending the different spices or other condiments1 so that a fine flavour is produced without the undue preponderance of either4 ,it is only in coarse cooking that the flavour of onions1 pepper1 garlic1 nutmeg1 and eschalot is permitted to prevail4 ,as a general rule1 salt should be used in moderation4 ,sugar is an improvement in nearly all soups1 sauces1 and gravies2 also with stewed vegetables1 but of course must be used with discretion4 ,ketchups1 ,soy1 ,harvey's sauce1 c41 are used too indiscrimately by inferior cooks2 it is better to leave them to be added at table by those who approve of their flavour4 ,any thing that is required to be warmed up a second time1 should be set in a basin placed in a bain-marie1 or saucepan1 filled with boiling water1 but which must not be allowed to boil2 or the article will become hardened and the sauce dried up4 ,to remove every particle of fat from the gravies of stews1 c41 a piece of white blotting-paper should be laid on the surface1 and the fat will adhere to it2 this should be repeated two or three times4 ,it is important to keep saucepans well skimmed2 the best prepared dish will be spoiled by neglect on this point4 ,the difference between good and bad cookery is particularly discernible in the preparation of forcemeats4 ,a common cook is satistified if she chops or minces the ingredients and moistens them with an egg scarcely beaten1 but this is a very crude and imperfect method2 they should be pounded together in a mortar until not a lump or fibre is perceptible4 ,further directions will be given in the proper place1 but this is a rule which must be strictly attended to by those who wish to attain any excellence in this branch of their art4 ,eggs for forcemeats1 and for every description of sweet dishes1 should be thoroughly beaten1 and for the finer kinds should be passed through a sieve4 ,a trustworthy zealous servant must keep in mind1 that waste and extravagance are no proofs of skill4 ,on the contrary1 ,,good ,,cookery is by no means expensive1 as it makes the most of every thing1 and furnishes out of simple and economical materials1 dishes which are at once palatable and elegant4 ,,chapter ,i4 ,soups4 ,,stock ,,or ,,consomm4 ,this is the basis of all kinds of soup and sauces4 ,shin of beef or ox-cheek make excellent stock1 although good gravy-beef is sometimes preferred2 the bones should always be broken1 and the meat cut up1 as the juices are better extracted2 it is advisable to put on1 at first1 but very little water1 and to add more when the first quantity is nearly dried up4 ,the time required for boiling depends upon the quantity of meat2 six pounds of meat will take about five hours2 if bones1 the same quantity will require double the time4 ,gravy beef with a knuckle of veal makes a fine and nutritious stock2 the stock for white soups should be prepared with veal or white poultry4 ,very tolerable stock can be procured without purchasing meat expressly for the purpose1 by boiling down bones and the trimmings of meat or poultry4 ,the liquor in which beef or mutton intended for the table has been boiled1 will also1 with small additions and skilful flavoring1 make an excellent soup at a trifling expense4 ,to thicken soups1 mix a little potatoe-flour1 ground rice1 or pounded vermicelli1 in a little water1 till perfectly smooth2 add a little of the soup to it in a cup1 until sufficiently thin1 then pour it into the rest and boil it up1 to prevent the raw taste it would otherwise have2 the presence of the above ingredients should not be discovered1 and judgment and care are therefore requisite4 ,if colouring is necessary1 a crust of bread stewed in the stock will give a fine brown1 or the common browning may be used2 it is made in the following manner3 ,put one pound of coarse brown sugar in a stew-pan with a lump of clarified suet2 when it begins to froth1 pour in a wine-glass of port wine1 half an ounce of black pepper1 a little mace1 four spoonsful of ketchup or ,harvey's sauce1 a little salt1 and the peel of a lemon grated2 boil all together1 let it grow cold1 when it must be skimmed and bottled for use4 ,it may also be prepared as required1 by putting a small piece of clarified fat with one ounce of coarse sugar1 in an iron spoon1 melting them together1 and stirring in a little ketchup and pepper4 ,when good stock or consomm is prepared1 it is very easy to form it into any kind of soup or sauce that may be required4 99 99 99 99 99 ,,gravy ,,soup4 ,take about three quarts of any strong stock1 seasoned with a bunch of sweet herbs1 a carrot1 turnip1 and a head of celery1 which must not be served in the soup4 ,vermicelli1 maccaroni1 or thin slices of carrot and small sippets of fried bread cut in fancy shapes1 are usually served in this soup4 99 99 99 99 99 ,,mock ,,turtle4 ,half boil a well-cleaned calf's head1 then cut off all the meat in small square pieces1 and break the bones2 return it to the stew-pan1 with some good stock made of beef and veal2 dredge in flour1 add fried shalot1 pepper1 parsley1 tarragon1 a little mushroom ketchup1 and a pint of white wine2 simmer gently until the meat is perfectly soft and tender4 ,balls of force-meat1 and egg-balls1 should be put in a short time before serving2 the juice of a lemon is considered an improvement4 99 99 99 99 99 ,,muligatawny ,,soup4 ,take two chickens1 cut them up small1 as if for fricassee1 flour them well1 put them in a saucepan with four onions shred1 a piece of clarified fat1 pepper1 salt1 and two table spoonsful of curry powder2 let it simmer for an hour1 then add three quarts of strong beef gravy1 and let it continue simmering for another hour2 before sent to table the juice of a lemon should be stirred in it2 some persons approve of a little rice being boiled with the stock1 and a pinch of saffron is also sometimes added4 99 99 99 99 99 ,,english ,,muligatawny4 ,take a knuckle of veal1 stew it till half done1 then cut off the greatest part of the meat1 and continue to stew down the bone in the stock1 the meat must be cut into small pieces and fried with six onions thinly sliced1 and a table spoonful of curry powder1 a desert spoonful of cayenne pepper and salt1 add the stock and let the whole gently simmer for nearly an hour1 flavouring it with a little ,harvey's sauce and lemon pickle4 99 99 99 99 99 ,,soup ,a ,,la ,,julienne4 ,take a variety of vegetables3 such as celery1 carrots1 turnips1 leeks1 cauliflower1 lettuce1 and onions1 cut them in shreds of small size1 place them in a stew-pan with a little fine salad oil1 stew them gently over the fire1 adding weak broth from time to time2 toast a few slices of bread and cut them into pieces the size and shape of shillings and crowns1 soak them in the remainder of the broth1 and when the vegetables are well done add all together and let it simmer for a few minutes2 a lump of white sugar1 with pepper and salt are sufficient seasoning4 99 99 99 99 99 ,,soupe ,a ,,la ,,turque4 ,make a good gravy from shin of beef1 and cut up very small various sorts of vegetables of whatever may be in season1 add spices1 pepper1 and salt2 when it is all stewed well down together1 set it to cool and take off the fat1 then place it again on the fire to boil1 and add to two quarts of soup1 one quarter of a pound of rice1 beat two yolks of eggs with a little of the stock1 and when the rice is quite tender1 stir them into the soup1 taking the precaution not to let the soup boil1 and to stir always the same way4 99 99 99 99 99 ,,pepper ,,pot4 ,cut small pieces of any vegetables1 and add pieces of smoked or salt beef1 and also of any cold poultry1 roast beef or mutton1 stew all these together in two or three quarts of water1 according to the quantity of meat1 c4 ,it must be seasoned highly with whole peppers1 allspice1 mace1 ,jamaica pickles1 and salt2 it must be thoroughly stewed1 and served1 without straining1 in a tureen4 99 99 99 99 99 ,,potatoe ,,soup4 ,grate a pound of fine potatoes in two quarts of water1 add to it the trimmings of any meat1 amounting to about a pound in quantity1 a cup of rice1 a few sweet herbs1 and a head of celery1 stew well till the liquor is considerably reduced1 then strain it through a sieve2 if1 when strained1 it is too thin and watery1 add a little thickening2 it should be flavoured only with white pepper and salt4 99 99 99 99 99 ,,soup ,,cressy4 ,grate six carrots1 and chop some onions with a lettuce1 adding a few sweet herbs1 put them all into a stewpan1 with enough of good broth to moisten the whole1 adding occasionally the remainder2 when nearly done1 put in the crumb of a ,french roll1 and when soaked1 strain the whole through a sieve1 and serve hot in a tureen4 99 99 99 99 99 ,,carrot ,,soup4 ,take a dozen carrots scraped clean1 rasp them1 but do not use the core1 two heads of celery1 two onions thinly sliced1 season to taste1 and pour over a good stock1 say about two quarts1 boil it1 then pass it through a sieve2 it should be of the thickness of cream1 return it to the saucepan1 boil it up and squeeze in a little lemon juice1 or add a little vinegar4 99 99 99 99 99 ,,palestine ,,soup4 ,stew a knuckle of veal1 and a calf's foot1 and one pound of chorissa1 and a large fowl1 in four quarts of water1 add a piece of fresh lemon peel1 six ,jerusalem artichokes1 a bunch of sweet herbs1 a little salt and white pepper1 and a little nutmeg1 and a blade of mace2 when the fowl is thoroughly done1 remove the white parts to prepare for thickening1 and let the rest continue stewing till the stock is sufficiently strong1 the white parts of the fowl must be pounded and sprinkled with flower or ground rice1 and stirred in the soup after it has been strained1 until it thickens4 99 99 99 99 99 ,a ,,simple ,,white ,,soup4 ,break a knuckle of veal1 place it in a stewpan1 also a piece of chorissa1 a carrot1 two onions1 three or four turnips1 and a blade of mace1 pour over two or three quarts of water or weak broth1 season with salt1 a sprig of parsley1 and whole white pepper2 when sufficiently boiled1 skim and strain it1 and thicken with pounded vermicelli4 99 99 99 99 99 ,,vermicelli ,,soup4 ,make a fine strong stock from the shin of beef1 or any other part preferred1 and add1 a short time before serving1 a handful of vermicelli1 which should be broken1 so that it may be in pieces of convenient length1 the stock should be more or less flavoured with vegetables1 and herbs1 according to taste4 99 99 99 99 99 ,,matso ,,soup4 ,boil down half a shin of beef1 four pounds of gravy beef1 and a calf's foot may be added1 if approved1 in three or four quarts of water2 season with celery1 carrots1 turnips1 pepper and salt1 and a bunch of sweet herbs2 let the whole stew gently for eight hours1 then strain and let it stand to get cold1 when the fat must be removed1 then return it to the saucepan to warm up4 ,ten minutes before serving1 throw in the balls1 from which the soup takes its name1 and which are made in the following manner3 ,take half a pound of matso flour1 two ounces of chopped suet1 season with a little pepper1 salt1 ginger1 and nutmeg2 mix with this1 four beaten eggs1 and make it into a paste1 a small onion shred and browned in a desert spoonful of oil is sometimes added2 the paste should be made into rather large balls1 and care should be taken to make them very light4 99 99 99 99 99 ,,tomata ,,soup4 ,take a dozen unpealed tomatas1 with a bit of clarified suet1 or a little sweet oil1 and a small ,spanish onion2 sprinkle with flour1 and season with salt and cayenne pepper1 and boil them in a little gravy or water2 it must be stirred to prevent burning1 then pass it through a sieve1 and thin it with rich stock to the consistency of winter pea-soup2 flavour it with lemon juice1 according to taste1 after it has been warmed up and ready for serving4 99 99 99 99 99 ,,almondegos ,,soup3 ,a ,,superior ,,white ,,soup4 ,put a knuckle of veal and a calf's foot into two quarts of water1 with a blade of mace and a bunch of sweet herbs1 a turnip1 a little white pepper1 and salt2 when sufficiently done1 strain and skim it1 and add balls of forced meat1 and egg balls4 ,a quarter of an hour before serving beat up the yolks of four eggs with a desert spoonful of lemon juice1 and three ounces of sweet almonds blanched and beaten with a spoonful of powdered white sugar4 ,this mixture is to be stirred into the soup till it thickens1 taking care to prevent its curdling4 99 99 99 99 99 ,a ,,fine ,,vegetable ,,or ,,french ,,soup4 ,take two quarts of strong stock made of gravy beef1 add to this1 carrots1 turnips1 leek1 celery1 brocoli1 peas and ,french beans1 all cut as small as possible1 add a few lumps of white sugar1 pepper1 and salt1 let it simmer till the vegetables are perfectly soft1 and throw in a few force-meat balls4 99 99 99 99 99 ,,asparagus ,,soup4 ,take eight pounds of gravy beef1 with five pints of water1 a few sweet herbs1 and an onion shred1 with a little pepper and salt2 when the strength of the meat is sufficiently extracted1 strain off the soup1 and add to it a bundle of asparagus1 cut small1 with a little chopped parsley and mint2 the asparagus should be thoroughly done4 ,a few minutes before serving1 throw in some fried bread cut up the size of dice2 pound a little spinach to a pulp1 and squeeze it through a cloth1 stir about a tea-cup full of this essence into the soup1 let it boil up after to prevent a raw taste4 99 99 99 99 99 ,,soup ,,maigre4 ,chop three lettuces1 a large handful of spinach1 a little chervil1 a head of celery1 two or three carrots1 and four onions1 put them on the fire with half a pound of butter1 and let them fry till slightly browned1 season with a little salt1 sifted white sugar1 and white pepper1 stew all gently in five pints of boiling water for about two hours and a half1 and just before serving the soup1 thicken it with the beaten yolks of four eggs1 mixed first with a little of the soup1 and then stirred into the remainder4 99 99 99 99 99 ,,summer ,,pea ,,soup4 ,take a peck of peas1 separate the old from the young1 boil the former till they are quite tender in good stock1 then pass them through a sieve1 and return them to the stock1 add the young peas1 a little chopped lettuce1 small pieces of cucumber fried to a light brown1 a little bit of mint1 pepper1 and salt2 two or three lumps of sugar give a fine flavor4 99 99 99 99 99 ,,winter ,,pea ,,soup4 ,soak a quart of white peas in water1 boil them till soft1 in as much water as will cover them1 pass them through a sieve1 and add them to any broth that may be ready1 a little piece of chorissa or smoked beef will improve the flavour2 this soup should be served with mint and fried bread4 99 99 99 99 99 ,,giblet ,,soup4 ,add to a fine strong well-seasoned beef stock1 of about three quarts1 two sets of giblets1 which should be previously stewed separately in one quart of water 7the gizzards require scalding for some time before they are put in with the rest72 white pepper1 salt1 and the rind of lemon should season them2 when they are tender1 add them with their gravy to the stock1 and boil for about ten minutes together1 then stir in a glass of white wine1 a table spoonful of mushroom ketchup1 and the juice of half a lemon2 it will require to be thickened with a little flour browned2 the giblets are served in the soup4 99 99 99 99 99 ,,barley ,,soup4 ,put in a stew-pan1 a knuckle of mutton1 or four pounds of the neck1 with three quarts of water1 boil it gently and keep it well skimmed2 a sprig of parsley1 a couple of sliced turnips1 a carrot1 an onion or more1 if approved1 with a little white pepper and salt1 are sufficient seasoning1 a breakfast cup full of barley should be scalded and put in the stew-pan with the meat1 if when done1 the soup is thin and watery1 a little prepared barley1 mixed smoothly1 should be stirred in4 99 99 99 99 99 ,,soup ,,de ,,poisson1 ,,or ,,fish ,,soup4 ,make a good stock1 by simmering a cod's-head in water1 enough to cover the fish2 season it with pepper and salt1 mace1 celery1 parsley1 and a few sweet herbs1 with two or three onions1 when sufficiently done1 strain it1 and add cutlets of fish prepared in the following manner3 cut very small1 well-trimmed cutlets from any fish1 sole or brill are perhaps best suited2 stew them in equal quantities of water and wine1 but not more than will cover them1 with a large lump of butter1 and the juice of a lemon2 when they have stewed gently for about fifteen or twenty minutes1 add them to the soup1 which thicken with cream and flour1 serve the soup with the cutlets in a tureen2 force-meat balls of cod's liver are sometimes added4 99 99 99 99 99 ,,ox ,,tail ,,soup4 ,have two well cleaned tails and a neat's foot1 cut them in small joints and soak them in water1 put them in a stew-pan with a large piece of clarified suet or fat1 and let them simmer for ten minutes1 then put to them between three and four quarts of cold water1 four onions1 a bunch of sweet herbs1 a carrot1 a turnip1 a head of celery1 and season with whole pepper1 allspice1 two or three cloves1 and salt2 let it stew till the meat is tender enough to leave the bones1 then remove it from them1 as the bones are unsightly in the soup2 thicken if necessary with browned flour1 and just before serving1 add a glass or more of port wine1 and a little mushroom ketchup4 ,,chapter ,,ii4 ,sauces4 ,a ,,rich ,,brown ,,gravy4 ,take a little good beef consomm1 or stock1 a small piece of smoked beef1 or chorissa1 a lemon sliced1 some chopped shalots1 a couple of onions shred1 a bay leaf1 two or three cloves1 and a little oil2 simmer gently1 and add a little minced parsley1 and a few chopped mushrooms3 skim and strain4 99 99 99 99 99 ,,sauce ,,piquante4 ,the above may be rendered a ,sauce ,piquante by substituting a little vinegar1 whole capers1 allspice1 and thyme1 instead of the smoked beef and lemon2 a few onions and piccalilli chopped finely1 is a great addition when required to be very piquante4 ,a sauce like the above is very good to serve with beef that has been boiled for broth4 99 99 99 99 99 ,a ,,good ,,gravy ,,for ,,roast ,,fowls4 ,take a little stock1 squeeze in the juice of a lemon1 add a little mushroom powder1 cayenne pepper and salt2 thicken with flour4 99 99 99 99 99 ,,another ,,excellent ,,receipt4 ,chop some mushrooms1 young and fresh1 salt them1 and put them into a saucepan with a little gravy1 made of the trimmings of the fowl1 or of veal1 a blade of mace1 a little grated lemon peel1 the juice of one lemon2 thicken with flour1 and when ready to serve1 stir in a table-spoonful of white wine4 99 99 99 99 99 ,,egg ,,sauce3 ,a ,,fine ,,white ,,sauce ,,for ,,boiled ,,chickens1 ,,turkeys1 ,,or ,,white ,,fricassees4 ,beat up the yolks of four eggs with the juice of a fine lemon1 a tea-spoonful of flour1 and a little cold water1 mix well together1 and set it on the fire to thicken1 stirring it to prevent curdling4 ,this sauce will be found excellent1 if not superior1 in many cases where ,english cooks use melted butter4 ,if capers are substituted for the lemon juice1 this sauce will be found excellent for boiled lamb or mutton4 99 99 99 99 99 ,,celery ,,sauce4 ,cut in small pieces from about four to five heads of celery1 which if not very young must be peeled1 simmer it till tender in half a pint of veal gravy1 if intended for white sauce1 then add a spoonful of flour1 the yolks of three eggs1 white pepper1 salt1 and the juice of one lemon1 these should be previously mixed together with a little water till perfectly smooth and thin1 and be stirred in with the sauce2 cream1 instead of eggs1 is used in ,english kitchens4 99 99 99 99 99 ,,tomato ,,sauce4 ,skin a dozen fine tomatos1 set them on the fire in a little water or gravy1 beat them up with a little vinegar1 lemon juice1 cayenne pepper1 and salt2 some persons like the yolk of an egg1 well beaten added4 ,strain or not1 as may be preferred4 99 99 99 99 99 ,,gravy ,,for ,a ,,fowl1 ,,when ,,there ,,is ,,no ,,stock ,,to ,,make ,,it ,,with4 ,take the feet1 wash them1 cut them small1 also the neck and gizzard2 season them with pepper and salt1 onion1 and parsley1 let them simmer gently for some time1 in about a breakfast-cup of water1 then strain1 thicken with flour1 and add a little browning1 and if liked1 a small quantity of any store sauce at hand1 and it will prove an excellent sauce4 99 99 99 99 99 ,,savoury ,,jelly1 ,,for ,,cold ,,pies1 ,,or ,,to ,,garnish ,,cold ,,poultry4 ,have a bare knuckle of veal1 and a calf's foot or cow heel2 put it into a stew-pan with a thick slice of smoked beef1 a few herbs1 a blade of mace1 two or three onions1 a little lemon peel1 pepper and salt1 and three or four pints of water 7the ,french add a little tarragon vinegar74 ,when it boils skim it1 and when cold1 if not clear1 boil it a few minutes with the white and shell of an egg1 and pass it through a jelly bag1 this jelly with the juice of two or three lemons1 and poured into a mould1 in which are put the yolks of eggs boiled hard1 forms a pretty supper dish4 99 99 99 99 99 ,a ,,fine ,,sauce ,,for ,,steaks4 ,throw into a saucepan a piece of fat the size of an egg1 with two or three onions sliced1 let them brown2 add a little gravy1 flour1 a little vinegar1 a spoonful of mustard1 and a little cayenne pepper1 boil it and serve with the steaks4 99 99 99 99 99 ,a ,,fish ,,sauce ,,without ,,butter4 ,put on1 in a small saucepan1 a cup of water1 well flavored with vinegar1 an onion chopped fine1 a little rasped horse-radish1 pepper1 and two or three cloves1 and a couple of anchovies cut small1 when it has boiled1 stir carefully in the beaten yolks of two eggs1 and let it thicken1 until of the consistency of melted butter4 99 99 99 99 99 ,a ,,fine ,,fish ,,sauce4 ,one teacup full of walnut pickle1 the same of mushroom ditto1 three anchovies pounded1 one clove of garlic pounded1 half a tea-spoonful of cayenne pepper1 all mixed well together1 and bottled for use4 99 99 99 99 99 ,a ,,nice ,,sauce ,,to ,,throw ,,over ,,broiled ,,meats4 ,beat up a little salad-oil with a table-spoonful of vinegar1 mustard1 pepper and salt1 and then stir in the yolk of an egg2 this sauce should be highly seasoned4 ,a sauce of this description is sometimes used to baste mutton while roasting1 the meat should be scored in different places to allow the sauce to penetrate4 99 99 99 99 99 ,,sauce ,,for ,,ducks4 ,a little good gravy1 with a glass of port wine1 the juice of a lemon1 highly seasoned with cayenne pepper4 99 99 99 99 99 ,,bread ,,sauce4 ,take a large onion and boil it1 with a little pepper till quite soft1 in milk1 then take it out1 and pour the milk over grated stale bread1 then boil it up with a piece of butter1 and dredge it with flour2 it should be well beaten up with a silver fork4 ,the above can be made without butter or milk3 take a large onion1 slice it thin1 put it into a little veal gravy1 add grated bread1 pepper1 c41 and the yolk and white of an egg well beaten4 99 99 99 99 99 ,,apple ,,sauce ,,for ,,goose4 ,slice some apples1 put them in a little water to simmer till soft1 beat them to a pulp2 some consider a little powdered sugar an improvement1 but as the acid of the apples is reckoned a corrective to the richness of the goose1 it is usually preferred without4 99 99 99 99 99 ,,mint ,,sauce4 ,mix vinegar with brown sugar1 let it stand about an hour1 then add chopped mint1 and stir together4 99 99 99 99 99 ,,onion ,,sauce4 ,slice finely1 and brown in a little oil1 two or three onions2 put them in a little beef gravy1 and add cayenne pepper1 salt1 and the juice of a lemon4 ,this is a nice sauce for steaks4 99 99 99 99 99 ,,oiled ,,butter4 ,put some good butter into a cup or jar1 and place it before the fire till it becomes an oil1 then pour it off1 so that all sediment may be avoided4 99 99 99 99 99 ,,to ,,draw ,,good ,,gravy4 99 99 99 99 99 ,cut some gravy beef into small pieces1 put them in a jar1 and set it in a saucepan of cold water to boil gently for seven or eight hours1 adding1 from time to time1 more water as the original quantity boils away4 ,the gravy thus made will be the essence of the meat1 and in cases where nutriment is required in the smallest compass1 will be of great service4 ,soups are stronger when the meat is cut1 and gravy drawn before water is added4 99 99 99 99 99 ,,truffle ,,sauce4 ,peel and slice as many truffles as required1 simmer them gently with a little butter1 when they are tender1 add to them good white or brown consomm1 lemon juice1 pepper1 salt1 nutmeg1 and a very little white wine4 99 99 99 99 99 ,,mushroom ,,sauce4 ,take about a pint of fine young button mushrooms1 let them stew gently in a white veal gravy seasoned with salt1 pepper1 a blade of mace1 and if approved1 the grated peel of half a lemon1 it should be thickened with flour and the yolk of an egg stirred in it1 just before serving2 ,english cooks add cream to this sauce4 99 99 99 99 99 ,,sweet ,,sauce4 ,the usual way of making sauces for puddings1 is by adding sugar to melted butter1 or thin egg sauce1 flavoring it with white wine1 brandy1 lemon peel1 or any other flavor approved of4 99 99 99 99 99 ,,melted ,,butter4 ,although this sauce is one of the most simple1 it is very rarely that it is well made4 ,mix with four ounces of butter1 a desert spoonful of flour1 when well mixed1 add three table spoonsful of water1 put it into a clean saucepan kept for the purpose1 and stir it carefully one way till it boils2 white sauce to throw over vegetables served on toast1 is made in the same way1 only putting milk and water1 instead of water only4 99 99 99 99 99 ,,sauce ,,without ,,butter ,,for ,,boiled ,,puddings4 ,mix a table-spoonful of flour1 with two of water1 add a little wine1 lemon peel grated1 a small bit of clarified suet1 of the size of a walnut1 grated nutmeg1 and sugar1 put on in a saucepan1 stirring one way1 and adding water if too thick1 lemon juice1 or essence of noyeau1 or almonds may be substituted to vary the flavour4 99 99 99 99 99 ,,sauce ,,robert ,,for ,,steaks4 ,chop up some onions1 throw them into a saucepan with a bit of clarified fat1 let them fry till brown1 then add pepper1 salt1 a little gravy1 mustard1 lemon juice1 and vinegar2 boil it all1 and pour over the steaks4 99 99 99 99 99 ,,caper ,,sauce4 ,this is merely melted butter with a few pickled capers simmered in it1 or they may be put into a sauce made of broth thickened with egg1 and a little flour4 99 99 99 99 99 ,,savory ,,herb ,,powder4 ,it is useful to select a variety of herbs1 so that they may always be at hand for use3 the following are considered to be an excellent selection1 parsley1 savory1 thyme1 sweet majoram1 shalot1 chervil1 and sage1 in equal quantities2 dry these in the oven1 pound them finely and keep them in bottles well stopped4 99 99 99 99 99 ,,seasoning ,,for ,,ducks ,,and ,,geese4 ,mix chopped onion with an equal quantity of chopped sage1 three times as much grated stale bread1 a little shred suet1 pepper1 salt1 and a beaten egg to bind it1 this is generally used for geese and ducks1 the onions are sometimes boiled first to render them less strong4 99 99 99 99 99 ,,english ,,egg ,,sauce4 ,boil two eggs hard1 chop them finely1 and warm them up in finely made melted butter1 add a little white pepper1 salt1 a blade of mace1 and a very small quantity of nutmeg4 99 99 99 99 99 ,,sauce ,a ,,la ,,tartare4 ,mix the yolk of an egg with oil1 vinegar1 chopped parsley1 mustard1 pepper1 and salt2 a spoonful of pat de diable or ,french mustard1 renders the sauce more piquante4 99 99 99 99 99 ,a ,,fine ,,sauce ,,for ,,roast ,,mutton4 ,mix a little port wine in some gravy1 two table-spoonfuls of vinegar1 one of oil1 a shalot minced1 and a spoonful of mustard1 just before the mutton is served1 pour the sauce over it1 then sprinkle it with fried bread crumbs1 and then again baste the meat with the sauce2 this is a fine addition to the mutton4 99 99 99 99 99 ,,asparagus ,,sauce1 ,,to ,,serve ,,with ,,lamb ,,chops4 ,cut some asparagus1 or sprew1 into half inch lengths1 wash them1 and throw them into half a pint of gravy made from beef1 veal1 or mutton thickened1 and seasoned with salt1 white pepper1 and a lump of white sugar1 the chops should be delicately fried and the sauce served in the centre of the dish4 99 99 99 99 99 ,,brown ,,cucumber ,,sauce4 ,peel and cut in thick slices1 one or more fresh cucumbers1 fry them until brown in a little butter1 or clarified fat1 then add to them a little strong beef gravy1 pepper1 salt1 and a spoonful of vinegar2 some cooks add a chopped onion browned with the cucumbers4 99 99 99 99 99 ,,white ,,cucumber ,,sauce4 ,take out the seeds of some fresh young cucumbers1 quarter them1 and cut them into pieces of two inch lengths1 let them lay for an hour in vinegar and water1 then simmer them till thoroughly soft1 in a veal broth seasoned with pepper1 salt1 and a little lemon juice2 when ready for serving1 pour off the gravy and thicken it with the yolks of a couple of eggs stirred in1 add it to the saucepan2 warm up1 taking care that it does not curdle4 99 99 99 99 99 ,,browned ,,flour ,,for ,,making ,,soups ,,and ,,gravies ,,dark ,,and ,,thick4 ,spread flour on a tin1 and place it in a ,dutch oven before the fire1 or in a gentle oven till it browns2 it must often be turned1 that the flour may be equally coloured throughout4 ,a small quantity of this prepared and laid by for use1 will be found useful4 99 99 99 99 99 ,,browned ,,bread ,,crumbs4 ,grate into fine crumbs1 about five or six ounces of stale bread1 and brown them in a gentle oven or before the fire2 this is a more delicate way of browning them than by frying4 99 99 99 99 99 ,,crisped ,,parsley4 ,wash and drain a handful of fresh young sprigs of parsley1 dry them with a cloth1 place them before the fire on a dish1 turn them frequently1 and they will be perfectly crisp in ten minutes4 99 99 99 99 99 ,,fried ,,parsley4 ,when the parsley is prepared as above1 fry it in butter or clarified suet1 then drain it on a cloth placed before the fire4 99 99 99 99 99 ,,bread ,,crumbs ,,for ,,frying4 ,cut slices of bread without crust1 and dry them gradually in a cool oven till quite dry and crisp1 then roll them into fine crumbs1 and put them in a jar for use4 99 99 99 99 99 ,,spinach ,,green4 ,pound to a pulp in a mortar a handful of spinach1 and squeeze it through a hair sieve2 then put it into a cup or jar1 and place it in a basin of hot water for a few minutes1 or it may be allowed to simmer on the fire2 a little of this stirred into spring soups1 improve their appearance4 99 99 99 99 99 ,,velout1 ,,bechamel4 ,these preparations are so frequently mentioned in modern cookery1 that we shall give the receipts for them1 although they are not appropriate for the ,jewish kitchen4 ,velout is a fine white sauce1 made by reducing a certain quantity of well-flavoured consomm or stock1 over a charcoal fire1 and mixing it with boiling cream1 stirring it carefully till it thickens4 ,bchamel is another sort of fine white stock1 thickened with cream1 there is more flavouring in this than the former1 the stock is made of veal1 with some of the smoked meats used in ,english kitchens1 butter1 mace1 onion1 mushrooms1 bay leaf1 nutmeg1 and a little salt4 ,an excellent substitute for these sauces can in ,jewish kitchens be made in the following way3 ,take some veal broth flavored with smoked beef1 and the above named seasonings1 then beat up two or three yolks of eggs1 with a little of the stock and a spoonful of potatoe flour1 stir this into the broth1 until it thickens1 it will not be quite as white1 but will be excellent4 99 99 99 99 99 ,,forcemeat ,,or ,,farcie4 ,under this head is included the various preparations used for balls1 tisoles1 fritters1 and stuffings for poultry and veal1 it is a branch of cooking which requires great care and judgment1 the proportions should be so blended as to produce a delicate1 yet savoury flavor1 without allowing any particular herb or spice to predominate4 ,the ingredients should always be pounded well together in a mortar1 not merely chopped and moistened with egg1 as is usually done by inexperienced cooks2 forcemeat can be served in a variety of forms1 and is so useful a resource1 that it well repays the attention it requires4 99 99 99 99 99 ,a ,,superior ,,forcemeat ,,for ,,risolles1 ,,fritters1 ,,and ,,savory ,,meat ,,balls4 ,scrape half a pound of the fat of smoked beef1 and a pound of lean veal1 free from skin1 vein1 or sinew1 pound it finely in a mortar with chopped mushrooms1 a little minced parsley1 salt and pepper1 and grated lemon peel1 then have ready the crumb of two ,french rolls soaked in good gravy1 press out the moisture1 and add the crumb to the meat with three beaten eggs2 if the forcemeat is required to be very highly flavored1 the gravy in which the rolls are soaked should be seasoned with mushroom powder2 a spoonful of ketchup1 a bay leaf1 an onion1 pepper1 salt1 and lemon juice1 add this panada to the pounded meat and eggs1 form the mixture into any form required1 and either fry or warm in gravy1 according to the dish for which it is intended4 ,any cold meats pounded1 seasoned1 and made according to the above method are excellent2 the seasoning can be varied1 or rendered simpler if required4 99 99 99 99 99 ,,common ,,veal1 ,,stuffing4 ,have equal quantities of finely shred suet and grated crumbs of bread1 add chopped sweet herbs1 grated lemon peel1 pepper1 and salt1 pound it in a mortar2 this is also used for white poultry1 with the addition of a little grated smoked beef1 or a piece of the root of a tongue pounded and mixed with the above ingredients4 99 99 99 99 99 ,,fish ,,forcemeat4 ,chop finely any kind of fish1 that which has been already dressed will answer the purpose1 then pound it in a mortar with a couple of anchovies1 or a little anchovy essence1 the yolk of a hard boiled egg1 a little butter1 parsley or any other herb which may be approved1 grated lemon peel1 and a little of the juice1 then add a little bread previously soaked1 and mix the whole into a paste1 and form into balls1 or use for stuffing1 c4 ,the liver or roe of fish is well suited to add to the fish1 as it is rich and delicate4 99 99 99 99 99 ,,forcemeat ,,for ,,dressing ,,fish ,,fillets4 ,pound finely anchovies1 grated bread1 chopped parsley1 and the yolk of a hard boiled egg1 add grated lemon peel1 a little lemon juice1 pepper and salt1 and make into a paste with two eggs4 99 99 99 99 99 ,,forcemeat ,,for ,,dressing ,,cutlets1 ,,etc4 ,add to grated stale bread1 an equal quantity of chopped parsley1 season it well1 and mix it with clarified suet1 then brush the cutlets with beaten yolks of eggs1 lay on the mixture thickly with a knife1 and sprinkle over with dry and fine bread crumbs4 99 99 99 99 99 ,,egg ,,balls4 ,beat the hard yolks of eggs in a mortar1 make it into a paste with the yolk of a raw egg1 form the paste into very small balls1 and throw them into boiling water for a minute or so1 to harden them4 99 99 99 99 99 ,,preparation ,,for ,,cutlets ,,of ,,fowl ,,or ,,veal4 ,make a smooth batter of flour1 and a little salad oil1 and two eggs1 a little white pepper1 salt1 and nutmeg1 turn the cutlets well in this mixture1 and fry a light brown1 garnish with slices of lemon1 and crisped parsley1 this is done by putting in the parsley after the cutlets have been fried1 it will speedily crisp2 it should then be drained1 to prevent its being greasy4 ,,chapter ,,iii4 ,fish4 ,,preliminary ,,remarks4 ,when fish is to be boiled1 it should be rubbed lightly over with salt1 and set on the fire in a saucepan or fish-kettle sufficiently large1 in hard cold water1 with a little salt1 a spoonful or two of vinegar is sometimes added1 which has the effect of increasing its firmness4 ,fish for broiling should be rubbed over with vinegar1 well dried in a cloth and floured4 ,the fire must be clear and free from smoke1 the gridiron made quite hot1 and the bars buttered before the fish is put on it4 ,fish to be fried should be rubbed in with salt1 dried1 rolled in a cloth1 and placed for a few minutes before the fire previous to being put in the pan4 99 99 99 99 99 ,,fish ,,fried ,,in ,,oil4 ,soles1 plaice1 or salmon1 are the best kinds of fish to dress in this manner1 although various other sorts are frequently used4 ,when prepared by salting or drying1 as above directed1 have a dish ready with beaten eggs1 turn the fish well over in them1 and sprinkle it freely with flour1 so that the fish may be covered entirely with it1 then place it in a pan with a good quantity of the best frying oil at boiling heat2 fry the fish in it gently1 till of a fine equal brown colour1 when done1 it should be placed on a cloth before the fire for the oil to drain off2 great care should be observed that the oil should have ceased to bubble when the fish is put in1 otherwise it will be greasy2 the oil will serve for two or three times if strained off and poured into a jar4 ,fish prepared in this way is usually served cold4 99 99 99 99 99 ,,fried ,,soles ,,in ,,the ,,english ,,way4 ,prepare the soles as directed in the last receipt1 brush them over with egg1 dredge them with stale bread crumbs1 and fry in boiling butter2 this method is preferable when required to be served hot4 99 99 99 99 99 ,,escobeche4 ,take some cold fried fish1 place it in a deep pan1 then boil half a pint of vinegar with two table spoonsful of water1 and one of oil1 a little grated ginger1 allspice1 cayenne pepper1 two bay leaves1 a little salt1 and a table spoonful of lemon juice1 with sliced onions2 when boiling1 pour it over the fish1 cover the pan1 and let it stand twenty-four hours before serving4 99 99 99 99 99 ,,fish ,,stewed ,,white4 ,put an onion1 finely chopped1 into a stew-pan1 with a little oil1 till the onion becomes brown1 then add half a pint of water1 and place the fish in the stew-pan1 seasoning with pepper1 salt1 mace1 ground allspice1 nutmeg1 and ginger2 let it stew gently till the fish is done1 then prepare the beaten yolks of four eggs1 with the juice of two lemons1 and a tea spoonful of flour1 a table spoonful of cold water1 and a little saffron1 mix well in a cup1 and pour it into the stew-pan1 stirring it carefully one way until it thickens4 ,balls should be thrown in about twenty minutes before serving2 they are made in the following way3 take a little of the fish1 the liver1 and roe1 if there is any1 beat it up finely with chopped parsley1 and spread warmed butter1 crumbs of bread1 and seasoning according to taste2 form this into a paste with eggs1 and make it into balls of a moderate size2 this is a very nice dish when cold2 garnish with sliced lemon and parsley4 99 99 99 99 99 ,,an ,,excellent ,,receipt ,,for ,,stewed ,,fish ,,in ,,the ,,dutch ,,fashion4 ,take three or four parsley roots1 cut them into pieces1 slice several onions and boil in a pint of water till tender1 season with lemon juice1 vinegar1 saffron1 pepper1 salt1 and mace1 then add the fish1 and let it stew till nearly finished1 when remove it1 and thicken the gravy with a little flour and butter1 and the yolk of one egg1 then return the fish to the stew-pan1 with balls made as directed in the preceding receipt1 and boil up4 99 99 99 99 99 ,,fish ,,stewed ,,brown4 ,fry some fish of a light brown1 either soles1 slices of salmon1 halibut1 or plaice1 let an onion brown in a little oil1 add to it a cup of water1 a little mushroom ketchup or powder1 cayenne pepper1 salt1 nutmeg1 and lemon juice1 put the fish into a stew-pan with the above mixture1 and simmer gently till done1 then take out the fish and thicken the gravy with a little browned flour1 and stir in a glass of port wine2 a few truffles1 or mushrooms1 are an improvement4 99 99 99 99 99 ,,water ,,souchy4 ,take a portion of the fish intended to be dressed1 and stew it down with three pints of water1 parsley roots1 and chopped parsley1 and then pulp them through a sieve1 then add the rest of the fish1 with pepper1 salt1 and seasoning2 and serve in a deep dish4 99 99 99 99 99 ,a ,,superior ,,receipt ,,for ,,stewed ,,carp4 ,clean the fish thoroughly1 put it into a saucepan1 with a strong rich gravy1 season with onion1 parsley roots1 allspice1 nutmegs1 beaten cloves1 and ginger1 let it stew very gently till nearly done1 then mix port wine and vinegar in equal quantities1 coarse brown sugar and lemon juice1 a little flour1 with some of the gravy from the saucepan1 mix well and pour over the fish1 let it boil till the gravy thickens4 ,pike is excellent stewed in this manner4 99 99 99 99 99 ,,fillets ,,of ,,fish4 ,fillets of salmon1 soles1 c41 fried of a delicate brown according to the receipt already given1 and served with a fine gravy is a very nice dish4 ,if required to be very savory1 make a fish force-meat1 and lay it thickly on the fish before frying2 fillets dressed in this way are usually arranged round the dish1 and served with a sauce made of good stock1 thickened and seasoned with cayenne pepper1 lemon juice1 and mushroom essence2 piccalilli are sometimes added cut small4 99 99 99 99 99 ,,baked ,,haddock4 ,carefully clean a fresh haddock1 and fill it with a fine forcemeat1 and sew it in securely2 give the fish a dredging of flour1 and pour on warmed butter1 sprinkle it with pepper and salt1 and set it to bake in a ,dutch-oven before the fire1 basting it1 from time to time1 with butter warmed1 and capers2 it should be of a rich dark brown1 and it is as well to dredge two or three times with flour while at the fire1 the continual bastings will produce sufficient sauce to serve with it without any other being added4 ,mackarel and whiting prepared in this manner are excellent1 the latter should be covered with a layer of bread crumbs1 and arranged in a ring1 and the forcemeat1 instead of stuffing them1 should be formed into small balls1 and served in the dish as a garnish4 ,the forcemeat must be made as for veal stuffing1 with the addition of a couple of minced anchovies1 cayenne pepper1 and butter instead of suet4 99 99 99 99 99 ,a ,,nice ,,way ,,of ,,dressing ,,red ,,herrings4 ,open them1 cut off the tails and heads1 soak them in hot water for an hour1 then wipe them dry2 mix with warmed butter one beaten egg1 pour this over the herrings1 sprinkle with bread crumbs1 flour1 and white pepper1 broil them and serve them very hot4 99 99 99 99 99 ,,baked ,,mackarel ,,with ,,vinegar4 ,cut off the heads and tails1 open and clean them1 lay them in a deep pan with a few bay leaves1 whole pepper1 half a tea-spoonful of cloves1 and a whole spoonful of allspice1 pour over equal quantities of vinegar and water1 and bake for an hour and a half1 in a gentle oven2 herrings and sprats are also dressed according to this receipt4 99 99 99 99 99 ,,fish ,,salad4 ,cut in small pieces any cold dressed fish1 turbot or salmon are the best suited2 mix it with half a pint of small salad1 and a lettuce cut small1 two onions boiled till tender and mild1 and a few truffles thinly sliced2 pour over a fine salad mixture1 and arrange it into a shape1 high in the centre1 and garnish with hard eggs cut in slices2 a little cucumber mixed with the salad is an improvement4 ,the mixture may either be a common salad mixture1 or made as follows3 take the yolks of three hard boiled eggs1 with a spoonful of mustard1 and a little salt1 mix these with a cup of cream1 and four table-spoonsful of vinegar1 the different ingredients should be added carefully and worked together smoothly1 the whites of the eggs may be trimmed and placed in small heaps round the dish as a garnish4 99 99 99 99 99 ,,impanada4 ,cut in small pieces halibut1 plaice1 or soles1 place them in a deep dish in alternate layers1 with slices of potatoes and dumplings made of short-crust paste1 sweetened with brown sugar1 season well with small pickles1 peppers1 gerkins1 or ,west ,india pickles2 throw over a little water and butter warmed1 and bake it thoroughly4 99 99 99 99 99 ,,white ,,bait4 ,this is such a delicate fish that there are few cooks who attempt to dress it without spoiling it2 they should not be touched but thrown from the dish into a cloth with a handful of flour2 shake them lightly1 but enough to cover them well with the flour1 then turn them into a sieve expressly for bait to free them from too great a quantity of the flour1 then throw the fish into a pan with plenty of boiling butter1 they must remain but an instant1 for they are considered spoilt if they become the least brown2 they should be placed lightly on the dish piled up high in the centre1 brown bread and butter is always served with them2 when devilled they are also excellent1 and are permitted to become brown2 they are then sprinkled with cayenne pepper1 and a little salt1 and served with lemon juice4 ,this receipt was given by a cook who dressed white bait to perfection4 99 99 99 99 99 ,a ,,dutch ,,fricandelle4 ,take two pounds of dressed fish1 remove the skin and bones1 cut in small pieces with two or three anchovies1 and season well1 soak the crumb of a ,french roll in milk1 beat it up with the fish and three eggs3 butter a mould1 sprinkle it with raspings1 place in the fish and bake it2 when done1 turn out and serve either dry or with anchovy sauce2 if served dry1 finely grated crumbs of bread should be sprinkled thickly over it1 and it should be placed for a few minutes before the fire to brown4 99 99 99 99 99 ,,fish ,,fritters4 ,make a force-meat of any cold fish1 form it into thin cakes1 and fry of a light brown1 or enclose them first in thin paste and then fry them4 ,the roes of fish or the livers are particularly nice prepared in this way4 99 99 99 99 99 ,,fish ,,omelet4 ,shred finely any cold fish1 season it1 and mix with beaten eggs2 make it into a paste1 fry in thin cakes like pancakes1 and serve hot on a napkin2 there should be plenty of boiling butter in the pan1 as they should be moist and rich2 there should be more eggs in the preparation for omelets than for fritters4 99 99 99 99 99 ,,scalloped ,,fish4 ,take any dressed fish1 break it in small pieces1 put it into tin scallops1 with a few crumbs of bread1 a good piece of butter1 a little cream if approved1 white pepper1 salt1 and nutmeg2 bake in an oven for ten minutes1 or brown before the fire2 two or three mushrooms mixed1 or an anchovy will be found an improvement4 99 99 99 99 99 ,,another ,,way4 ,break the fish into pieces1 pour over the beaten yolk of an egg1 sprinkle with pepper and salt1 strew with bread crumbs1 chopped parsley1 and grated lemon peel1 and squeeze in the juice of lemon1 drop over a little warmed butter1 and brown before the fire4 ,,chapter ,,iv4 ,directions for ,various ,ways of ,dressing ,meat and ,poultry4 ,,introductory ,,remarks4 ,boiling is the most simple manner of cooking1 the great art in this process is to boil the article sufficiently1 without its being overdone1 the necessity of slow boiling cannot be too strongly impressed upon the cook1 as the contrary1 renders it hard and of a bad color2 the average time of boiling for fresh meat is half an hour to every pound1 salt meat requires half as long again1 and smoked meat still longer2 the lid of the saucepan should only be removed for skimming1 which is an essential process4 ,roasting chiefly depends on the skilful management of the fire1 it is considered that a joint of eight pounds requires two hours roasting2 when first put down it should be basted with fresh dripping1 and afterwards with its own dripping1 it should be sprinkled with salt1 and repeatedly dredged with flour1 which browns and makes it look rich and frothy4 ,broiling requires a steady clear fire1 free from flame and smoke1 the gridiron should be quite hot before the article is placed on it1 and the bars should be rubbed with fat1 or if the article is thin-skinned and delicate1 with chalk2 the gridiron should be held aslant to prevent the fat dripping into the fire2 the bars of a gridiron should be close and fine4 ,frying is easier than broiling1 the fat1 oil or butter in which the article is fried must be boiling1 but have ceased to bubble before it is put in the pan1 or it will be greasy and black3 there is now a new description of fryingpan1 called a saut pan1 and which will be found extremely convenient for frying small cutlets or collops4 ,stewing is a more elaborate mode of boiling2 a gentle heat with frequent skimmings1 are the points to be observed4 ,glazing is done by brushing melted jelly over the article to be glazed and letting it cool1 and then adding another coat1 or in some cases two or three1 this makes any cold meats or poultry have an elegant appearance4 ,blanching makes the article plump and white4 ,it should be set on the fire in cold water1 boil up and then be immersed in cold water1 where it should remain some little time4 ,larding 7the ,french term is ,piqu1 which the inexperienced ,jewish cook may not be acquainted with1 we therefore use the term in common use7 is a term given to a certain mode of garnishing the surface of meat or poultry3 it is inserting small pieces of the fat of smoked meats1 truffles1 or tongue1 which are trimmed into slips of equal length and size1 into the flesh of the article at regular distances1 and is effected by means of larding pins4 ,poele and ,blanc1 are terms used in modern cookery for a very expensive mode of stewing3 it is done by stewing the article with meat1 vegetables1 and fat of smoked meats1 all well seasoned2 instead of placing it to stew in water it is placed on slices of meat covered with slices of fat and the vegetables and seasoning added1 then water enough to cover the whole is added4 ,blanc differs from ,poele1 in having a quantity of suet added1 and being boiled down before the article is placed to stew in it4 ,braising is a similar process to ,poele1 but less meat and vegetable is used4 99 99 99 99 99 ,,to ,,clarify ,,suet4 ,melt down with care fine fresh suet1 either beef or veal1 put it into a jar1 and set it in a stew-pan of water to boil1 putting in a sprig of rosemary1 or a little orange flower water while melting1 this is a very useful preparation and will be found1 if adopted in ,english kitchens1 to answer the purpose of lard and is far more delicate and wholesome3 it should be well beaten till quite light with a wooden fork4 99 99 99 99 99 ,,olio4 ,put eight pounds of beef in sufficient water to cover it1 when the water boils take out the meat1 skim off the fat1 and then return the meat to the stew-pan1 adding at the same time two fine white cabbages without any of the stalk or hard parts2 season with pepper1 salt1 and a tea-spoonful of white sugar1 let it simmer on a slow fire for about five hours1 about an hour before serving1 add half a pound of chorisa1 which greatly improves the flavor4 99 99 99 99 99 ,,an ,,excellent ,,receipt ,,for ,,stewing ,a ,,rump ,,of ,,beef4 ,chop fine a large onion1 four bay leaves1 and a little parsley1 add to these half an ounce of ground ginger1 a tea-spoonful of salt1 a blade of mace1 a little ground allspice1 some lemon sliced1 and some of the peel grated2 rub all these ingredients well into the meat1 then place it into a stew-pan with three parts of a cup of vinegar1 a calf's-foot cut in small pieces and a pint of water1 stew gently till tender1 when the fat must be carefully skimmed off the gravy1 which must be strained and poured over the meat4 99 99 99 99 99 ,,alamode ,,beef1 ,,or ,,sour ,,meat4 ,cover a piece of the ribs of beef boned and filletted1 or a piece of the round with vinegar diluted with water1 season with onions1 pepper1 salt1 whole allspice1 and three or four bay leaves1 add a cup full of raspings1 and let the whole stew gently for three or four hours1 according to the weight of the meat2 this dish is excellent when cold4 ,a rump steak stewed in the same way will be found exceedingly fine4 99 99 99 99 99 ,,kimmel ,,meat4 ,place a small piece of the rump of beef1 or the under cut of a sirloin in a deep pan with three pints of vinegar1 two ounces of carraway seeds tied in a muslin bag1 salt1 pepper1 and spices1 cover it down tight1 and bake thoroughly in a slow oven4 ,this is a fine relish for luncheons4 99 99 99 99 99 ,,beef ,,and ,,beans4 ,take a piece of brisket of beef1 cover it with water1 when boiling skim off the fat1 add one quarter of ,french beans cut small1 two onions cut in quarters1 season with pepper and salt1 and when nearly done take a dessert-spoonful of flour1 one of coarse brown sugar1 and a large tea-cup full of vinegar1 mix them together and stir in with the beans1 and continue stewing for about half an hour longer4 99 99 99 99 99 ,,kugel ,,and ,,commean4 ,soak one pint of ,spanish peas and one pint of ,spanish beans all night in three pints of water2 take two marrow bones1 a calf's-foot1 and three pounds of fine gravy-beef1 crack the bones and tie them to prevent the marrow escaping1 and put all together into a pan2 then take one pound of flour1 half a pound of shred suet1 a little grated nutmeg and ground ginger1 cloves and allspice1 one pound of coarse brown sugar1 and the crumb of a slice of bread1 first soaked in water and pressed dry1 mix all these ingredients together into a paste1 grease a quart basin and put it in1 covering the basin with a plate set in the middle of the pan with the beans1 meat1 c4 ,cover the pan lightly down with coarse brown paper1 and let it remain all the night and the next day1 7until required7 in a baker's oven1 when done1 take out the basin containing the pudding1 and skim the fat from the gravy which must be served as soup2 the meat1 c41 is extremely savory and nutritious1 but is not a very seemly dish for table4 ,the pudding must be turned out of the basin1 and a sweet sauce flavored with lemon and brandy is a fine addition4 99 99 99 99 99 ,,sauer ,,kraut4 ,boil about seven or eight pounds of beef1 either brisket or a fillet off the shoulder1 in enough water to cover it1 when it has boiled for one hour1 add as much sauer kraut1 which is a ,german preparation1 as may be approved1 it should then stew gently for four hours and be served in a deep dish4 ,the ,germans are not very particular in removing the fat1 but it is more delicate by so doing4 99 99 99 99 99 ,,beef ,,with ,,celery1 ,,and ,,white ,,beans ,,and ,,peas4 ,soak for twelve hours one pint of dried white peas1 and half a pint of the same kind of beans1 they must be well soaked1 and if very dry1 may require longer than twelve hours1 put a nice piece of brisket of about eight pounds weight in a stew-pan with the peas and beans1 and three heads of celery cut in small pieces1 put water enough to cover1 and season with pepper and salt only1 let it all stew slowly till the meat is extremely tender and the peas and beans quite soft1 then add four large lumps of sugar and nearly a tea-cup of vinegar2 this is a very fine stew4 99 99 99 99 99 ,,beef ,,collops4 ,cut thin slices off from any tender part1 divide them into pieces of the size of a wine biscuit1 flatten and flour them1 and lightly fry in clarified fat1 lay them in a stew-pan with good stock1 season to taste1 have pickled gherkins chopped small1 and add to the gravy a few minutes before serving4 99 99 99 99 99 ,,to ,,warm ,,cold ,,roast ,,beef ,,when ,,not ,,sufficiently ,,done4 ,cut it in slices1 also slice some beetroot or cucumber and put them in a saucepan with a little gravy which need not be strong1 two table-spoonsful of vinegar1 one of oil1 pepper1 salt1 a little chopped lettuce and a few peas1 simmer till the vegetables and meat are sufficiently dressed4 99 99 99 99 99 ,,to ,,hash ,,beef4 ,the meat should be put on the fire in a little broth or gravy1 with a little fried onion1 pepper1 salt1 and a spoonful of ketchup1 or any other sauce at hand1 let it simmer for about ten minutes1 then mix in a cup a little flour with a little of the gravy1 and pour it into the stewpan to thicken the rest2 sippets of toast should be served with hashes1 a little port wine1 a pinch of saffron1 or a piece chorisa may be considered great improvements4 99 99 99 99 99 ,,steaks ,,with ,,chesnuts4 ,take a fine thick steak1 half fry it1 then flour and place it in a stewpan with a little good beef gravy1 season with cayenne pepper and salt1 when it has simmered for about ten minutes1 add a quarter of a hundred good chesnuts1 peeled and the inner skin scraped off1 let them stew with the steak till well done1 this is a very nice dish1 a little ,espagnole sauce heightens the flavor4 99 99 99 99 99 ,a ,,simple ,,stewed ,,steak4 ,put a fine steak in a stewpan with a large piece of clarified suet or fat1 and a couple of onions sliced1 let the steak fry for a few minutes1 turning it several times2 then cover the steak with gravy1 or even water will answer the purpose1 with a tea-cup full of button onions1 or a ,spanish onion sliced1 a little lemon peel1 pepper1 salt1 and a little allspice2 simmer till the steak is done1 when the steak must be removed and the gravy be carefully skimmed1 then add to it a little browning and a spoonful of mushroom ketchup2 the steak must be kept on a hot stove or returned to the stewpan to warm up4 ,if the gravy is not thick enough1 stir in a little flour4 99 99 99 99 99 ,,brisket ,,stewed ,,with ,,onions ,,and ,,raisins4 ,stew about five pounds of brisket of beef in sufficient water to cover1 season with allspice1 pepper1 salt1 and nutmeg1 and when nearly done1 add four large onions cut in pieces and half a pound of raisins stoned1 let them remain simmering till well done2 and just before serving1 stir in a tea-spoonful of brown sugar and a table spoonful of flour4 99 99 99 99 99 ,,brisket ,,stewed4 ,take about six or seven pounds of brisket of beef1 place it in a stewpan with only enough water to cover it1 season with a little spice tied in a bag2 when the meat is tender and the spices sufficiently extracted to make the gravy rich and strong1 part of it must be removed to another saucepan2 have ready a variety of vegetables cut into small shapes1 such as turnips1 carrots1 mushrooms1 cauliflowers1 or whatever may be in season2 stew them gently till tender in the gravy1 the meat must then be glazed and the gravy poured in the dish1 and the vegetables arranged round4 99 99 99 99 99 ,,beef ,,ragout4 ,take a small well cut piece of lean beef1 lard it with the fat of smoked beef1 and stew it with good gravy1 highly seasoned with allspice1 cloves1 pepper and salt2 when the meat is well done remove it from the gravy1 which skim carefully and free from every particle of fat1 and add to it a glass of port wine1 the juice of a lemon1 half a tea-spoonful of cayenne pepper1 and a little mushroom ketchup2 the beef should be glazed when required to have an elegant appearance4 ,a few very small forcemeat balls must be poached in the gravy1 which must be poured over the meat1 and the balls arranged round the dish2 this is a very savoury and pretty dish4 99 99 99 99 99 ,,to ,,salt ,,beef4 ,this may be done by mixing a pound of common salt1 half an ounce of saltpetre and one ounce of coarse brown sugar1 and rubbing the meat well with it1 daily for a fortnight or less1 according to the weather1 and the degree of salt that the meat is required to have4 ,or by boiling eight ounces of salt1 eight ounces of sugar1 and half an ounce of saltpetre in two quarts of water1 and pouring it over the meat1 and letting it stand in it for eight or ten days4 99 99 99 99 99 ,,spiced ,,beef4 ,take a fine thick piece of brisket of beef not fat1 let it lay three days in a pickle1 as above1 take it out and rub in a mixture of spices consisting of equal quantities of ground all-spice1 black pepper1 cloves1 ginger and nutmegs1 and a little brown sugar1 repeat this daily for a week1 then cover it with pounded dried sweet herbs1 roll or tie it tightly1 put it into a pan with very little water1 and bake slowly for eight hours1 then take it out1 untie it and put a heavy weight upon it2 this it a fine relish when eaten cold4 99 99 99 99 99 ,,smoked ,,beef4 ,as there are seldom conveniences in private kitchens for smoking meats1 it will generally be the best and cheapest plan to have them ready prepared for cooking4 ,all kinds of meats smoked and salted1 are to be met with in great perfection at all the ,hebrew butchers4 ,chorisa1 that most refined and savoury of all sausages1 is to be also procured at the same places4 ,it is not only excellent fried in slices with poached eggs or stewed with rice1 but imparts a delicious flavor to stews1 soups1 and sauces1 and is one of the most useful resources of the ,jewish kitchen4 99 99 99 99 99 ,a ,,white ,,fricandeau ,,of ,,veal4 ,take four or five pounds of breast of veal1 or fillet from the shoulder2 stuff it with a finely flavoured veal stuffing and put it into a stewpan with water sufficient to cover it1 a calf's-foot cut in pieces is sometimes added1 season with one onion1 a blade of mace1 white pepper and salt1 and a sprig of parsley1 stew the whole gently until the meat is quite tender1 then skim and strain the gravy and stir in the beaten yolks of four eggs1 and the juice of two lemons previously mixed smoothly with a portion of the gravy1 button mushrooms1 or pieces of celery stewed with the veal are sometimes added by way of varying the flavor1 egg and forcemeat balls garnish the dish4 ,when required to look elegant it should be piqu4 99 99 99 99 99 ,a ,,brown ,,fricassee4 ,cut a breast of veal in pieces1 fry them lightly and put them into a stewpan with a good beef gravy1 seasoned with white pepper1 salt1 a couple of sliced onions 7previously browned in a little oil71 and a piece of whole ginger1 let it simmer very slowly for two hours taking care to remove the scum or fat1 have ready some rich forcemeat and spread it about an inch thick over three cold hard boiled eggs1 fry these for a few moments and put them in the saucepan with the veal2 before serving1 these balls should be cut in quarters1 and the gravy rendered more savory by the addition of lemon juice and half a glass of white wine1 or a table-spoonful of walnut liquor1 if the gravy is not sufficiently thick by long stewing1 a little browned flour may be stirred in4 99 99 99 99 99 ,,calf',s ,,head ,,stewed4 ,clean and soak the head till the cheek-bone can be easily removed1 then parboil it and cut it into pieces of moderate size1 and place them in about a quart of stock made from shin of beef1 the gravy must be seasoned highly with eschalots1 a small head of celery1 a small bunch of sweet herbs1 an onion1 a carrot1 a little mace1 a dozen cloves1 a piece of lemon peel1 and a sprig of parsley1 salt and pepper2 it must be strained before the head is added1 fine forcemeat balls rolled in egg and fried are served in the dish1 as well as small fritters made with the brains2 when ready for serving1 a glass and half of white wine and the juice of a lemon are added to the gravy4 99 99 99 99 99 ,,calves-,,feet ,,with ,,spanish ,,sauce4 ,having cleaned1 boiled and split two fine feet1 dip them into egg and bread crumbs mixed with chopped parsley and chalot1 a few ground cloves1 a little nutmeg1 pepper and salt1 fry them a fine brown1 arrange them in the dish and pour the sauce over4 ,make the sauce in the following manner3 slice two fine ,spanish onions1 put them in a saucepan1 with some chopped truffles or mushrooms1 a little suet1 cayenne and white pepper1 salt1 one or two small lumps of white sugar1 and let all simmer in some good strong stock till the gravy has nearly boiled away1 then stir in a wine glass of ,madeira wine1 and a little lemon juice2 it should then be returned to the saucepan1 to be made thoroughly hot before serving4 99 99 99 99 99 ,,calf',s ,,feet ,,au ,,fritur4 ,simmer them for four hours in water till the meat can be taken easily from the bone1 then cut them in handsome pieces1 season with pepper and salt1 dip them in egg1 and sprinkle thickly with grated bread crumbs1 and fry of a fine even brown2 they may be served dry or with any sauce that may be approved4 ,the liquor should continue to stew with the bones1 and can be used for jelly4 99 99 99 99 99 ,,calf',s ,,feet ,,stewed ,,for ,,invalids4 ,clean and soak a fine foot1 put it on in very little water1 let it simmer till tender1 then cut it in pieces1 without removing the bone1 and continue stewing for three hours1 till they become perfectly soft2 if the liquor boils away1 add a little more water1 but there should not be more liquor than can be served in the dish with the foot2 the only seasoning requisite is a little salt and white pepper1 and a sprig of parsley1 or a pinch of saffron to improve the appearance2 a little delicately-made thin egg sauce1 with a flavor of lemon juice1 may be served in a sauce-tureen if approved2 sippets of toast or well boiled rice to garnish the dish1 may also be added1 and will not be an unacceptable addition4 99 99 99 99 99 ,,tendons ,,of ,,veal4 ,this is a very fine and nutritious dish2 cut from the bones of a breast of veal the tendons which are round the front1 trim and blanch them1 put them with slices of smoked beef into a stewpan with some shavings of veal1 a few herbs1 a little sliced lemon1 two or three onions1 and a little broth2 they must simmer for seven or eight hours2 when done1 thicken the gravy and add white wine and mushrooms and egg-balls2 a few peas with the tendons will be found excellent1 a piece of mint and a little white sugar will then be requisite4 99 99 99 99 99 ,,fricandeau ,,of ,,veal4 ,take a piece from the shoulder1 about three to four pounds1 trim it and form it into a well shaped even piece1 the surface of which should be quite smooth2 piqu it thickly1 put it into a stewpan with a couple of onions1 a carrot sliced1 sweet herbs1 two or three bay leaves1 a large piece of chorissa or a slice of the root of a tongue smoked1 a little whole pepper and salt2 cover it with a gravy made from the trimmings of the veal1 and stew till extremely tender1 which can be proved by probing it with a fine skewer1 then reduce part of the gravy to a glaze1 glaze the meat with it and serve on a pure of vegetables4 99 99 99 99 99 ,,collared ,,veal4 ,remove the bones1 gristle1 c41 from a nice piece of veal1 the breast is the best part for the purpose2 season the meat well with chopped herbs1 mace1 pepper1 and salt1 then lay between the veal slices of smoked tongue variegated with beetroot1 chopped parsley1 and hard yolks of eggs1 roll it up tightly in a cloth1 simmer for some hours till tender2 when done1 it should have a weight laid on it to press out the liquor4 99 99 99 99 99 ,,curried ,,veal4 ,cut a breast of veal into pieces1 fry lightly with a chopped onion1 then rub the veal over with currie powder1 put it into a good gravy of veal and beef1 season simply with pepper1 salt1 and lemon juice4 ,fowls curried are prepared in the same way4 99 99 99 99 99 ,,cutlets4 ,cut them into proper shape and beat them with a roller until the fibre of the meat is entirely broken2 if this is not done1 they will be hard2 they must then be covered with egg and sprinkled with flour1 or a preparation for cutlets may be spread over them1 and then fry them of a fine brown1 remove the cutlets to a hot dish1 and add to the fat in which the cutlets have been fried1 a spoonful of flour1 a small cup of gravy1 salt1 pepper1 and a little lemon juice or lemon pickle4 99 99 99 99 99 ,,cutlets ,a ,,la ,,fran,,aise4 ,french cooks cut them thinner than the ,english1 and trim them into rounds of the size of a tea-cup2 they must be brushed over with egg1 and sprinkled with salt1 white pepper1 mushroom powder1 and grated lemon peel2 put them into a saut pan and fry of a very light brown2 pieces of bread1 smoked meat or tongue cut of the same size as the cutlets1 and prepared in the same manner1 are laid alternately in the dish with them2 they should be served without sauce and with a pure of mushrooms or spinach in the centre of the dish4 99 99 99 99 99 ,,cutlets ,,in ,,white ,,fricassee4 ,cut them in proper shapes1 put them in a veal gravy made with the trimmings enough to cover them2 season delicately1 and let them simmer till quite tender1 but not long enough to lose their shape2 fresh button mushrooms and a piece of lemon peel are essential to this dish2 when the meat is done remove it1 take all fat from the gravy1 and thicken it with the yolks of two beaten eggs2 small balls of forcemeat in which mushrooms must be minced should be poached in the gravy when about to be served2 the meat must be returned to the saucepan to be made hot1 and when placed in the dish1 garnish with thin slices of lemon4 99 99 99 99 99 ,,cutlets ,,in ,,brown ,,fricassee4 ,they must be trimmed as above1 fried slightly and stewed in beef gravy1 and seasoned according to the directions given for a brown fricassee of veal2 balls or fritters are always an improvement to the appearance of this dish4 99 99 99 99 99 ,,blanquette ,,of ,,veal4 ,cut into thin pieces of the size of shillings and half crowns1 cold veal or poultry1 lay it in a small saucepan with a handful of fresh well cleaned button mushrooms1 pour over a little veal gravy1 only enough to cover them1 with a piece of clarified veal fat about the size of the yolk of a hard boiled egg2 flavor with a piece of lemon peel1 very little white pepper and salt1 one small lump of white sugar1 and a little nutmeg1 stew all together for fifteen minutes1 then pour over a sauce prepared in a separate saucepan1 made with veal gravy1 a little lemon juice1 but not much1 and the beaten yolks of two eggs1 let it simmer for an instant and then serve it up in the centre of a dish prepared with a wall of mashed potatoes1 delicately browned2 a few truffles renders this dish more elegant4 99 99 99 99 99 ,,minced ,,veal4 ,cut in small square pieces about the size of dice1 cold dressed veal1 put it into a saucepan with a little water or gravy1 season simply with salt1 pepper1 and grated or minced lemon peel1 the mince should be garnished with sippets of toast4 99 99 99 99 99 ,,miroton ,,of ,,veal4 ,mince finely some cold veal or poultry1 add a little grated tongue1 or smoked beef1 a few crumbs of bread1 sweet herbs1 pepper1 salt1 parsley1 and if approved1 essence of lemon1 mix all well with two or three eggs1 and a very small quantity of good gravy2 grease a mould1 put in the above ingredients and bake for three-quarters of an hour2 turn out with care1 and serve with mushroom sauce4 99 99 99 99 99 ,,fricondelles4 ,prepare cold veal or poultry as in the last receipt1 add instead of crumbs of bread1 a ,french roll soaked in white gravy1 mix with it the same ingredients1 and form it into two shapes to imitate small chickens or sweetbreads2 sprinkle with crumbs of bread1 and place in a frying-pan as deep as a shallow saucepan2 when they have fried enough to become set1 pour enough weak gravy in the pan to cover the fricondelles1 and let them stew in it gently1 place them both in the same dish1 and pour over any well thickened sauce that may be selected4 99 99 99 99 99 ,,another ,,sort4 ,prepare four small pieces of veal to serve in one dish1 according to the directions given for fricandeau of veal2 these form a very pretty entre2 the pieces of veal should be about the size of pigeons4 99 99 99 99 99 ,,smoked ,,veal4 ,take a fine fat thick breast of veal1 bone it1 lay it in pickle1 according to the receipt to salt meat1 hang it for three or four weeks in wood-smoke1 and it will prove a very fine savoury relish1 either boiled and eaten cold1 or fried as required4 99 99 99 99 99 ,,sweetbreads ,,roasted4 ,first soak them in warm water1 and then blanch them2 in whatever manner they are to be dressed1 this is essential2 they may be prepared in a variety of ways1 the simplest is to roast them2 for this they have only to be covered with egg and bread crumbs1 seasoned with salt and pepper1 and finished in a ,dutch oven or cradle spit1 frequently basting with clarified veal suet2 they may be served either dry with a pure of vegetables1 or with a brown gravy4 99 99 99 99 99 ,,sweetbreads ,,stewed ,,white4 ,after soaking and blanching1 stew them in veal gravy1 and season with celery1 pepper1 salt1 nutmeg1 a little mace1 and a piece of lemon peel1 they should be served with a fine white sauce1 the gravy in which they are stewed will form the basis for it1 with the addition of yolks of eggs and mushroom essence2 ,french cooks would adopt the velout or bechaml sauce2 ,jerusalem artichokes cut the size of button mushrooms1 are a suitable accompaniment as a garnish4 99 99 99 99 99 ,,sweetbreads ,,stewed ,,brown4 ,after soaking and blanching1 fry them till brown1 then simmer gently in beef gravy seasoned highly with smoked meat1 nutmeg1 pepper1 salt1 a small onion stuck with cloves1 and a very little whole allspice2 the gravy must be slightly thickened1 and morels and truffles are generally added2 small balls of delicate forcemeat are also an improvement4 ,the above receipts are adapted for sweetbreads fricasseed1 except that they must be cut in pieces for fricassees1 and pieces of meat or poultry are added to them2 sweetbreads when dressed whole look better piqus4 99 99 99 99 99 ,a ,,delicate ,,receipt ,,for ,,roast ,,mutton4 ,put the joint in a saucepan1 cover it with cold water1 let it boil for half an hour1 have the spit and fire quite ready1 and remove the meat from the saucepan1 and place it immediately down to roast1 baste it well1 dredge it repeatedly with flour1 and sprinkle with salt2 this mode of roasting mutton removes the strong flavor that is so disagreeable to some tastes4 99 99 99 99 99 ,,mutton ,,stewed ,,with ,,celery4 ,take the best end of a neck of mutton1 or a fillet taken from the leg or shoulder1 place it in a stewpan with just enough water to cover it1 throw in a carrot and turnip1 and season1 but not too highly2 when nearly done remove the meat and strain off the gravy1 then return both to the stewpan with forcemeat balls and some fine celery cut in small pieces2 let all stew gently till perfectly done1 then stir in the yolks of two eggs1 a little flour1 and the juice of half a lemon1 which must be mixed with a little of the gravy before pouring in the stewpan1 and care must be taken to prevent curdling4 99 99 99 99 99 ,a ,,simple ,,way ,,of ,,dressing ,,mutton4 ,take the fillet off a small leg or shoulder of mutton1 rub it well over with egg and seasoning1 and partly roast it1 then place it in a stewpan with a little strong gravy1 and stew gently till thoroughly done2 this dish is simple1 but exceedingly nice2 a few balls or fritters to garnish will improve it4 99 99 99 99 99 ,,maintenon ,,cutlets4 ,this is merely broiling or frying cutlets in a greased paper1 after having spread on them a seasoning prepared as follows3 make a paste of bread crumbs1 chopped parsley1 nutmeg1 pepper1 salt1 grated lemon peel1 and thyme1 with a couple of beaten eggs2 a piquante sauce should be served in a tureen4 99 99 99 99 99 ,a ,,harricot4 ,cut off the best end of a neck of mutton into chops1 flour and partly fry them1 then lay them in a stewpan with carrots1 sliced turnips cut in small round balls1 some button onions1 and cover with water2 skim frequently1 season with pepper and salt to taste1 color the gravy with a little browning and a spoonful of mushroom powder4 99 99 99 99 99 ,,irish ,,stew4 ,is the same as above1 excepting that the meat is not previously fried1 and that potatoes are used instead of turnips and carrots4 99 99 99 99 99 ,,mutton ,a ,l',,hispaniola4 ,take a small piece of mutton1 either part of a shoulder or a fillet of the leg1 partly roast it1 then put it in a stewpan with beef gravy enough to cover it1 previously seasoned with herbs1 a carrot and turnip2 cut in quarters three large ,spanish onions1 and place in the stewpan round the meat2 a stuffing will improve it1 and care must be taken to free the gravy from every particle of fat4 99 99 99 99 99 ,,mutton ,,collops4 ,take from a fine knuckle a couple of slices1 cut and trim them in collops the size of a tea cup1 flatten them and spread over each side a forcemeat for cutlets1 and fry them2 potatoe or ,jerusalem artichokes cut in slices of the same size and thickness1 or pieces of bread cut with a fluted cutter1 prepared as the collops and fried1 must be placed alternately in the dish with them2 they may be served with a pure simple gravy1 or very hot and dry on a napkin1 garnished with fried parsley and slices of lemon4 ,the knuckle may be used in the following manner3 put it on with sufficient water to cover it1 season it and simmer till thoroughly done1 thicken the gravy with prepared barley1 and flavor it with lemon pickle1 or capers2 it should be slightly colored with saffron1 and celery sauce may be served as an accompaniment1 or the mutton may be served on a fine pure of turnips4 99 99 99 99 99 ,,mutton ,,cutlets4 ,have a neck of mutton1 cut the bones short1 and remove the chine bone completely2 cut chops off so thin that every other one shall be without bone1 trim them carefully1 that all the chops shall bear the same appearance1 then flatten them well2 cover them with a cutlet preparation1 and fry of a delicate brown2 a fine pure of any vegetable that may be approved1 or any sauce that may be selected1 should be served with them2 they may be arranged in various ways in the dish1 either round the dish or in a circle in the centre1 so that the small part of the cutlets shall almost meet2 if the latter1 the pure should garnish round them instead of being in the centre of the dish4 99 99 99 99 99 ,,mutton ,,ham4 ,choose a fine leg of mutton1 rub it in daily with a mixture of three ounces of brown sugar1 two ounces of common salt1 and half an ounce of saltpetre1 continue this process for a fortnight1 then hang it to dry in wood smoke for ten days longer4 99 99 99 99 99 ,,lamb ,,and ,,sprew4 ,take a fine neck or breast of lamb1 put it in stewpan with as much water as will cover it1 add to it a bundle of sprew cut in pieces of two inches in length1 a small head of celery cut small1 and one onion1 pepper1 salt1 and a sprig of parsley1 let it simmer gently till the meat and sprew are tender2 a couple of lumps of sugar improves the flavor2 there should not be too much liquor1 and all fat must be removed2 the sprew should surround the meat when served1 and also be thickly laid over it4 99 99 99 99 99 ,,lamb ,,and ,,peas4 ,take the best end of a neck of lamb1 either keep it whole or divide it into chops as may be preferred1 put it into a saucepan with a little chopped onion1 pepper1 salt1 and a small quantity of water2 when half done add half a peck of peas1 half a lettuce cut fine1 a little mint1 and a few lumps of sugar1 and let it stew thoroughly2 when done1 there must not be too much liquor2 cutlets of veal or beef are also excellent dressed as above4 ,although this is a spring dish it may be almost equally well dressed in winter1 by substituting small mutton cutlets and preserved peas1 which may be met with at any of the best ,italian warehouses2 a breast or neck of lamb may also be stewed whole in the same manner4 99 99 99 99 99 ,,lamb ,,cutlets ,,with ,,cucumbers4 ,take two fine cucumbers1 peel and cut them lengthways1 lay them in vinegar for an hour1 then stew them in good stock till tender1 when stir in the yolks of two or three eggs1 a little flour and essence of lemon1 which must all be first mixed up together with a little of the stock1 have ready some cutlets trimmed and fried a light brown1 arrange them round the dish and pour the cucumbers in the centre4 99 99 99 99 99 ,a ,,nice ,,receipt ,,for ,,shoulder ,,of ,,lamb4 ,half boil it1 score it and squeeze over lemon juice1 and cover with grated bread crumbs1 egg and parsley1 broil it over a clear fire and put it to brown in a ,dutch oven1 or grill and serve with a sauce seasoned with lemon pickle and chopped mint4 99 99 99 99 99 ,a ,,cassereet1 ,,an ,,east ,,india ,,dish4 ,take two pounds of lamb chops1 or mutton may be substituted1 place them in a stewpan1 cover with water or gravy1 season only with pepper and salt1 when the chops are half done1 carefully skim off the fat and add two table spoonsful of cassereet1 stir it in the gravy which should not be thickened1 and finish stewing gently till done enough2 rice should accompany this dish4 99 99 99 99 99 ,,turkey ,,boned ,,and ,,forced4 ,a turkey thus prepared may be either boiled or roasted2 there are directions for boning poultry which might be given1 but it is always better to let the poulterer do it2 when boned it must be filled with a fine forcemeat1 which may be varied in several ways1 the basis should be according to the receipt given for veal stuffings1 forcemeats1 sausage meat1 tongue1 and mushrooms added as approved4 ,when boiled it is served with any fine white sauce1 ,french cooks use the velout or bchamel4 ,when roasted1 a cradle spit is very convenient1 but if there is not one the turkey must be carefully tied to the spit4 99 99 99 99 99 ,,fowls ,,boned ,,and ,,forced4 ,the above directions serve also for fowls4 99 99 99 99 99 ,a ,,savoury ,,way ,,of ,,roasting ,a ,,fowl4 ,fill it with a fine seasoning1 and just before it is ready for serving1 baste it well with clarified veal suet1 and sprinkle it thickly with very dry crumbs of bread1 repeat this two or three times2 then place it in the dish1 and serve with a fine brown gravy well flavored with lemon juice2 delicate forcemeat fritters should be also served in the dish4 99 99 99 99 99 ,,boiled ,,fowls4 ,are served with a fine white sauce1 and are often garnished with pieces of white cauliflower1 or vegetable marrow1 the chief object is to keep them white2 it is best to select white legged poultry for boiling1 as they prove whiter when dressed4 99 99 99 99 99 ,,amnastich4 ,stew gently one pint of rice in one quart of strong gravy till it begins to swell1 then add an onion stuck with cloves1 a bunch of sweet herbs1 and a chicken stuffed with forcemeat1 let it stew with the rice till thoroughly done1 then take it up and stir in the rice1 the yolks of four eggs1 and the juice of a lemon2 serve the fowl in the same dish with the rice1 which should be colored to a fine yellow with saffron4 99 99 99 99 99 ,,fowls ,,stewed ,,with ,,rice ,,and ,,chorisa4 ,boil a fowl in sufficient water or gravy to cover it1 when boiling for ten minutes1 skim off the fat and add half a pound of rice1 and one pound of chorisa cut in about four pieces1 season with a little white pepper1 salt1 and a pinch of saffron to color it1 and then stew till the rice is thoroughly tender2 there should be no gravy when served1 but the rice ought to be perfectly moist4 99 99 99 99 99 ,,curried ,,chicken4 ,see curried veal4 ,undressed chicken is considered best for a curry1 it must be cut in small joints1 the directions for curried veal are equally adapted for fowls4 99 99 99 99 99 ,a ,,nice ,,method ,,of ,,dressing ,,fowl ,,and ,,sweetbread4 ,take a fowl and blanch it1 also a fine sweet bread1 parboil them1 then cut off in smooth well shaped slices1 all the white part of the fowl1 and slice the sweetbread in similar pieces1 place them together in a fine well-flavoured veal gravy2 when done1 serve neatly in the dish1 and pour over a fine white sauce1 any that may be approved1 the remainder of the fowl must be cut up in small joints or pieces1 not separated from the bone1 and fried to become brown1 then place them in a stew-pan with forcemeat balls1 truffles1 and morels2 pour over half or three quarters of a pint of beef gravy1 and simmer till finished2 a little mushroom ketchup1 or lemon-pickle may be added2 in this manner two very nice entres may be formed4 99 99 99 99 99 ,,blankette ,,of ,,fowl4 ,see blankette of veal4 99 99 99 99 99 ,,to ,,stew ,,duck ,,with ,,green ,,peas4 ,stuff and half roast a duck1 then put it into a stew-pan with an onion sliced1 a little mint and about one pint of beef gravy1 add after it has simmered half an hour1 a quart of green peas1 and simmer another half hour2 a little lump sugar is requisite4 99 99 99 99 99 ,,to ,,warm ,,cold ,,poultry4 ,cut up the pieces required to be dressed1 spread over them a seasoning as for cutlets1 and fry them2 pour over a little good gravy1 and garnish with sippets of toast and sliced lemon1 or place them in an edging of rice or mashed potatoes4 99 99 99 99 99 ,,broiled ,,fowl ,,and ,,mushrooms4 ,truss a fine fowl as if for boiling1 split it down the back1 and broil gently2 when nearly done1 put it in a stewpan with a good gravy1 add a pint of fresh button mushrooms1 season to taste2 a little mushroom powder and lemon juice improve the flavour4 99 99 99 99 99 ,,pigeons4 ,to have a good appearance they should be larded and stuffed2 glazing is also an improvement1 they form a nice entre2 they may be stewed in a strong gravy2 when done enough1 remove the pigeons1 thicken the gravy1 add a few forcemeat and egg balls1 and serve in the dish with the pigeons4 ,or they may be split down the back1 broiled1 and then finished in the stew-pan4 99 99 99 99 99 ,,stewed ,,giblets4 ,scald one or more sets of giblets1 set them on the fire with a little veal or chicken1 or both1 in a good gravy2 season to taste1 thicken the gravy1 and color it with browning1 flavor with mushroom powder and lemon-juice and one glass of white wine2 forcemeat balls should be added a few minutes before serving1 and garnish with thin slices of hard boiled eggs4 99 99 99 99 99 ,,dutch ,,toast4 ,take the remains of any cold poultry or meat1 mince it and season highly2 add to it any cold dressed vegetable1 mix it up with one or more eggs1 and let it simmer till hot in a little gravy2 have ready a square of toast1 and serve it on it2 squeeze over a little lemon-juice1 and sprinkle with white pepper4 ,vegetables prepared in this way are excellent2 cauliflower simmered in chicken broth1 seasoned delicately and minced on toast1 is a nutritive good luncheon for an invalid4 99 99 99 99 99 ,,timbale ,,de ,,maccaroni4 ,this is a very pretty dish4 ,the maccaroni must be boiled in water till it slightly swells1 and is soft enough to cut2 it must be cut into short pieces about two inches in length4 ,grease a mould1 and stick the maccaroni closely together all over the mould2 when this is done1 and which will require some patience1 fill up the space with friccassee of chicken1 sweetbreads1 or whatever may be liked2 close the mould carefully1 and boil4 ,rich white sauce is usually served with it1 but not poured over the timbale1 as it would spoil the effect of the honeycomb appearance1 which is very pretty4 99 99 99 99 99 ,a ,,savoury ,,pie ,,for ,,persons ,,of ,,delicate ,,digestion4 ,cut up fowl and sweetbread1 lay in the dish in alternate layers with meat1 jelly1 and the yolks of hard-boiled eggs without the whites1 and flavor with lemon-juice1 white pepper1 and salt2 cover with rice prepared as follows3 boil half a pound of rice in sufficient water to permit it to swell2 when tender beat it up to a thick paste with the yolk of one or two eggs1 season with a little salt1 and spread it over the dish thickly4 ,the fowl and sweetbread should have been previously simmered till half done in a little weak broth2 the pie must be baked in a gentle oven1 and if the rice will not brown sufficiently1 finish with a salamander4 99 99 99 99 99 ,,descaides4 ,take the livers of chickens or any other poultry2 stew it gently in a little good gravy seasoned with a little onion1 mushroom essence1 pepper1 and salt2 when tender1 remove the livers1 place them on a paste board1 and mince them2 return them to the saucepan1 and stir in the yolks of one or two eggs1 according to the quantity of liver1 until the gravy becomes thick2 have a round of toast ready on a hot plate1 and serve it on the toast2 this is a very nice luncheon or supper dish4 ,,chapter ,v4 ,vegetables and ,sundries4 ,,directions ,,for ,,cleaning ,,and ,,boiling ,,vegetables4 ,vegetables are extremely nutritious when sufficiently boiled1 but are unwholesome and indigestible when not thoroughly dressed2 still they should not be over boiled1 or they will lose their flavor4 ,vegetables should be shaken to get out any insects1 and laid in water with a little salt4 ,soft water is best suited for boiling vegetables1 and they require plenty of water2 a little salt should be put in the saucepan with them1 and the water should almost invariably be boiling when they are put in4 ,potatoes are much better when steamed4 ,peas and several other vegetables are also improved by this mode of cooking them1 although it is seldom adopted in ,england4 99 99 99 99 99 ,,mashed ,,potatoes4 ,boil till perfectly tender2 let them be quite dry1 and press them through a cullender1 or mash and beat them well with a fork2 add a piece of butter1 and milk1 or cream1 and continue beating till they are perfectly smooth2 return them to the saucepan to warm1 or they may be browned before the fire4 ,the chief art is to beat them sufficiently long1 which renders them light4 ,potatoe balls are mashed potatoes formed into balls glazed with the yolk of egg1 and browned with a salamander4 99 99 99 99 99 ,,potato ,,wall1 ,,or ,,edging4 ,raise a wall of finely-mashed potatoes1 of two or three inches high1 round the dish2 form it with a spoon to the shape required1 brush it over with egg1 and put it in the oven to become hot and brown2 if it does not brown nicely1 use the salamander4 ,rice is arranged the same way to edge curries or fricassees2 it must be first boiled till tender4 99 99 99 99 99 ,,potatoe ,,shavings4 ,take four fine large potatoes1 and having peeled them1 continue to cut them up as if peeling them in ribbons of equal width2 then throw the shavings into a frying-pan1 and fry of a fine brown2 they must be constantly moved with a silver fork to keep the pieces separate4 ,they should be laid on a cloth to drain1 and placed in the dish lightly4 99 99 99 99 99 ,,the ,,french ,,way ,,of ,,dressing ,,spinach4 ,wash and boil till tender1 then squeeze and strain it2 press it in a towel till almost dry2 put it on a board1 and chop it as finely as possible2 then return it to the saucepan1 with butter1 pepper1 and salt2 stir it all the time1 and let it boil fast4 99 99 99 99 99 ,,stewed ,,spinach4 ,scald and chop some spinach small2 cut up an onion2 add pepper and salt and brown sugar1 with a little vinegar1 stew all together gently2 serve with poached eggs or small forcemeat fritters4 ,this forms a pretty side-dish1 and is also a nice way of dressing spinach to serve in the same dish with cutlets4 99 99 99 99 99 ,,to ,,stew ,,spanish ,,beans ,,and ,,peas4 ,soak the beans over night in cold water2 they must be stewed in only sufficient water to cover them1 with two table spoonsful of oil1 a little pepper and salt1 and white sugar4 ,when done they should be perfectly soft and tender4 99 99 99 99 99 ,,peas ,,stewed ,,with ,,oil4 ,put half a peck of peas into a stew-pan1 half a lettuce chopped small1 a little mint1 a small onion cut up1 two table-spoonsful of oil1 and a dessert-spoonful of powdered sugar1 with water sufficient to cover the peas1 watching1 from time to time1 that they do not become too dry2 let them stew gently1 taking care that they do not burn1 till perfectly soft4 ,when done they should look of a yellowish brown4 ,french beans1 brocoli1 and greens1 stewed in the above manner will be found excellent4 99 99 99 99 99 ,,cucumber ,,mango4 ,cut a large cucumber in half1 length ways1 scoop out the seedy part1 and lay it in vinegar that has been boiled with mustard-seed1 a little garlic1 and spices1 for twenty-four hours1 then fill the cucumber with highly-seasoned forcemeat1 and stew it in a rich gravy1 the cucumber must be tied to keep it together4 99 99 99 99 99 ,,cabbage ,,and ,,rice4 ,scald till tender a fine summer white cabbage1 then chop it up small1 and put it into a stewpan1 with a large cup of rice1 also previously scalded1 add a little water1 a large piece of butter1 salt and pepper2 let it stew gently till thoroughly done1 stirring from time to time1 and adding water and butter to prevent its getting too thick2 there should be no gravy in the dish when served4 99 99 99 99 99 ,,palestine ,,salad4 ,take a dozen fine ,jerusalem artichokes1 boil till tender1 let the water strain off1 and when cold cut them in quarters1 and pour over a fine salad mixture2 the artichokes should lay in the sauce half an hour before serving4 ,this salad is a very refreshing one1 and has the advantage of being extremely wholesome4 99 99 99 99 99 ,a ,,spring ,,dish4 ,take one quart of young peas1 a little mint1 a few lumps of sugar1 a little salt and white pepper1 simmer them gently in one pint of water1 when the peas are half done1 throw in small dumplings made of paste1 as if for short crust1 and sweetened with a little brown sugar1 beat up two eggs1 and drop in a spoonful at a time1 just before serving2 it will require a deep dish1 as the liquor is not to be strained off4 ,some prefer the eggs poached4 99 99 99 99 99 ,,carrots ,,au ,,beurre4 ,boil them enough to be perfectly tender1 then cut them in quarters1 and again in lengths of three inches1 drain them from the water1 and put to them a piece of butter1 salt and pepper1 and simmer them for a few minutes without boiling2 a large piece of butter must be used4 ,french beans are good dressed in the same way4 99 99 99 99 99 ,,puree ,,of ,,vegetables4 ,take any vegetable that may be approved1 boil till well done1 drain away all water1 reduce the vegetable to a pulp1 and add to it any fine sauce1 to make it of the consistency of a very thick custard4 99 99 99 99 99 ,,jerusalem ,,artichokes ,,fried4 ,cut in slices after parboiling them1 dip in batter1 and fry4 99 99 99 99 99 ,,stewed ,,red ,,cabbage4 ,clean and remove the outer leaves1 slice it as thinly as possible1 put it in a saucepan with a large piece of butter1 and a tea cup full of water1 salt and pepper2 let it stew slowly till very tender4 99 99 99 99 99 ,,mushrooms ,,au ,,naturel4 ,clean some fine fresh mushrooms1 put them in a saucepan with a large piece of butter1 pepper and salt2 let them simmer until tender1 and serve them with no other sauce than that in which they have been dressed4 ,also stewed in a veal gravy1 and served with white sauce on a toast1 they form a nice and pretty dish4 ,the large flap mushrooms may be stewed in gravy1 or simply broiled1 seasoned with cayenne pepper1 salt1 and lemon juice4 99 99 99 99 99 ,,dry ,,tomato ,,soup4 ,brown a couple of onions in a little oil1 about two table-spoonsful or more1 according to the number of tomatos2 when hot1 add about six tomatos cut and peeled1 season with cayenne pepper and salt1 and let the whole simmer for a short time1 then cut thin slices of bread1 and put as much with the tomatos as will bring them to the consistency of a pudding2 it must be well beaten up1 stir in the yolks of two or three eggs1 and two ounces of butter warmed2 turn the whole into a deep dish and bake it very brown4 ,crumbs of bread should be strewed over the top1 and a little warmed butter poured over4 99 99 99 99 99 ,,devilled ,,biscuits4 ,butter some biscuits on both sides1 and pepper them well1 make a paste of either chopped anchovies1 or fine cheese1 and spread it on the biscuit1 with mustard and cayenne pepper1 and grill them4 99 99 99 99 99 ,,savoury ,,eggs4 ,boil some eggs hard1 put them into cold water1 cut them into halves1 take out the yolks1 beat them up in a mortar with grated hung beef1 fill the halves with this mixture1 fry lightly1 and serve with brown gravy4 99 99 99 99 99 ,,savoury ,,cheese ,,cakes4 ,grate finely an equal quantity of stale bread and good cheese1 season with a little pepper and salt1 mix into a batter with eggs1 form into thin cakes and fry4 99 99 99 99 99 ,,scalloped ,,eggs4 ,poach lightly three or four eggs1 place them in a dish1 pour upon them a little warm butter2 sprinkle with pepper1 salt1 and nutmeg1 strew over with crumbs of bread1 and brown before the fire4 99 99 99 99 99 ,,maccaroni ,,and ,,cheese4 ,boil some maccaroni in milk or water until tender1 then drain them and place on a dish with bits of butter and grated ,parmesan cheese2 when the dish is filled grate more cheese over it and brown before the fire4 99 99 99 99 99 ,a ,,fine ,,receipt ,,for ,a ,,savoury ,,omelette4 ,break four eggs1 beat them up till thin enough to pass through a hair sieve1 then beat them up till perfectly smooth and thin2 a small omelette frying-pan is necessary for cooking it well4 ,dissolve in it a piece of butter1 about an ounce and a half1 pour in the egg1 and as soon as it rises and is firm1 slide it on to a warm plate and fold it over2 it should only be fried on one side1 and finely minced herbs should be sprinkled over the unfried side with pepper and salt4 ,a salamander is frequently held over the unfried side of the omelette to take off the rawness it may otherwise have4 99 99 99 99 99 ,,chorisa ,,omelette4 ,add to the eggs1 after they are well beaten as directed in the last receipt1 half a tea-cup full of finely minced chorisa2 this omelette must be lightly fried on both sides1 or the salamander held over long enough to dress the chorisa4 99 99 99 99 99 ,,ramakins4 ,mix together three eggs1 one ounce of warmed butter1 and two of fine cheese grated1 and bake in small patty pans4 99 99 99 99 99 ,,rissoles4 ,make a fine forcemeat of any cold meat1 poultry1 or fish1 enclose it in a very rich puff paste1 rolled out extremely thin4 ,they may be made into balls or small triangular turnovers1 or into long narrow ribbons2 the edges must be pressed together1 that they may not burst in frying4 ,they form a pretty dish4 99 99 99 99 99 ,,croquettes4 ,pound any cold poultry1 meat1 or fish1 make it into a delicate forcemeat2 the flavor can be varied according to taste2 minced mushrooms1 herbs1 parsley1 grated lemon peel1 are suitable for poultry and veal2 minced anchovies should be used instead of mushrooms when the croquettes are made of fish4 ,form the mixture into balls or oval shapes the size of small eggs2 dip them into beaten eggs1 thickly sprinkle with bread crumbs or pounded vermicelli1 and fry of a handsome brown4 99 99 99 99 99 ,,casserole ,,au ,,riz4 ,boil some rice till quite tender1 make it into a firm paste with one egg and a couple of tablespoons of strong gravy2 then line the inside of a mould with the paste of sufficient thickness to turn out without breaking4 ,some cooks fill the mould instead of lining it only1 and scoop away the centre4 ,after it is turned out the rice must stand till cold1 before it is removed from the mould2 then fill the rice with friccassee of fowl and sweetbread1 with a rich white sauce1 and place it in the oven to become hot and brown4 ,the mould used for a casserole is oval and fluted1 and resembles a cake mould4 ,it is as well to observe1 it cannot be made in a jelly mould4 99 99 99 99 99 ,a ,,fondu4 ,make into a batter one ounce and a half of potatoe flour1 with the same quantity of grated cheese and of butter1 and a quarter of a pint of milk or cream2 add a little salt1 very little pepper1 and the well-beaten yolks of four fine fresh eggs2 when all this is well mixed together1 pour in the whites of the eggs1 well whisked to a froth2 pour the mixture into a deep soup plate or dish1 used expressly for the purpose1 and bake in a moderate oven4 ,the dish should be only half filled with the fondu1 as it will rise very high4 ,it must be served the moment it is ready1 or it will fall4 ,it is a good plan to hold a salamander over it while being brought to table4 99 99 99 99 99 ,,petits ,,fondeaus4 ,make a batter as for a fondu1 but use rice flour or arrow root instead of potatoe flour2 add the egg in the same manner as for a fondu1 and pour the mixture into small paper trays fringed round the top4 ,the mixture should only half fill the trays or cases4 ,,chapter ,,vi4 ,pastry4 ,,directions ,,for ,,making ,,paste4 ,to make good light paste requires much practice2 as it is not only from the proportions1 but from the manner of mixing the various ingredients1 that paste acquires its good or bad qualities4 ,paste should be worked up very lightly1 and no strength or pressure used2 it should be rolled out from you1 as lightly as possible4 ,a marble slab is better than a board to make paste on4 ,the flour should be dried for some time before the fire previously to being used4 ,in forming it into paste it should be wetted as little as possible1 to prevent its being tough4 ,it is a great mistake to imagine lard is better adapted for pastry than butter or clarified fat2 it may make the paste lighter1 but neither the color nor the flavor will be nearly so good1 and the saving is extremely trifling4 ,to ensure lightness1 paste should be set in the oven directly it is made4 ,puff paste requires a brisk oven4 ,butter should be added to the paste in small pieces4 ,the more times the paste is folded and rolled1 if done with a light hand and the butter added with skill1 the richer and lighter it will prove4 ,it is no longer customary to line the dish for pies and fruit tarts4 99 99 99 99 99 ,,plain ,,puff ,,paste4 ,mix a pound of flour into a stiff paste with a little water1 first having rubbed into it about two ounces of butter1 then roll it out2 add by degrees the remainder of the butter 7there should be altogether half a pound of butter71 fold the paste and roll about two or three times4 99 99 99 99 99 ,,very ,,rich ,,puff ,,paste4 ,mix in the same manner equal quantities of butter and flour1 taking care to have the flour dried for a short time before the fire2 it may be folded and rolled five or six times4 ,this paste is well suited to vol-au-vents and tartlets2 an egg well beaten and mixed with the paste is sometimes added4 99 99 99 99 99 ,,plain ,,short ,,crust4 ,put half a pound of fresh butter to a pound of flour1 add the yolks of two eggs and a little powdered sugar1 mix into a paste with water1 and roll out once4 99 99 99 99 99 ,,egg ,,paste1 ,,called ,,in ,,modern ,,cookery ,,nouilles4 ,this is formed by making a paste of flour and beaten eggs1 without either butter or water2 it must be rolled out extremely thin and left to dry2 it may then be cut into narrow strips or stamped with paste cutters4 ,it is more fashionable in soups than vermicelli4 99 99 99 99 99 ,,beef ,,dripping ,,paste4 ,mix half a pound of clarified dripping into one pound of flour2 work it into a paste with water1 and roll out twice4 ,this is a good paste for a common meat pie4 99 99 99 99 99 ,,glaze ,,for ,,pastry4 ,when the pastry is nearly baked1 brush it over with white of egg1 cover it thickly with sifted sugar1 and brown it in the oven1 or it may be browned with a salamander4 ,for savory pies beat the yolk of an egg1 dip a paste-brush into it1 and lay it on the crust before baking4 99 99 99 99 99 ,,fruit ,,tarts ,,or ,,pies4 ,a fruit tart is so common a sweet that it is scarcely necessary to give any directions concerning it4 ,acid fruits are best stewed before putting into a pie3 the usual proportions are half a pound of sugar to a quart of fruit--not quite so much if the fruit is ripe2 the fruit should be laid high in the middle of the dish1 to make the pie a good shape4 ,it is the fashion to lay over the crust1 when nearly baked1 an icing of the whites of eggs whisked with sugar2 the tart or pie is then replaced in the oven4 99 99 99 99 99 ,a ,,very ,,fine ,,savoury ,,pie4 ,lay a fine veal cutlet1 cut in pieces and seasoned1 at the bottom of the dish2 lay over it a layer of smoked beef fat1 then a layer of fine cold jelly made from gravy-beef and veal1 then hard boiled eggs in slices1 then chicken or sweetbread1 and then again the jelly1 and so on till the dish is filled2 put no water1 and season highly with lemon-juice1 essence of mushroom1 pepper1 salt1 and nutmeg2 also1 if approved1 a blade of mace3 small cakes of fine forcemeat are an improvement2 cover with a fine puff paste1 and brush over with egg1 and bake4 99 99 99 99 99 ,,tartlets4 ,make a very rich light puff paste1 and roll it out to half an inch of thickness2 it should be cut with fluted paste-cutters1 lightly baked1 and the centre scooped out afterwards1 and the sweetmeat or jam inserted2 a pretty dish of pastry may be made by cutting the paste in ribbons of three inches in length1 and one and a half in width2 bake them lightly1 and pile them one upon another1 with jam between each1 in the form of a cone4 99 99 99 99 99 ,,cheesecakes4 ,warm four ounces of butter1 mix it with the same quantity of loaf-sugar sifted1 grate in the rind of three lemons1 squeeze in the juice of one1 add three well-beaten eggs1 a little nutmeg1 and a spoonful of brandy2 put this mixture into small tins lined with a light puff paste1 and bake4 ,cheesecakes can be varied by putting almonds beaten instead of the lemon1 or by substituting ,seville oranges1 and adding a few slices of candied orange and lemon peel4 99 99 99 99 99 ,,giblet ,,pie4 ,prepare the giblets as for stewed giblets they should then be laid in a deep dish1 covered with a puff paste1 and baked4 99 99 99 99 99 ,,molina ,,pie4 ,mince finely cold veal or chicken1 with smoked beef or tongue2 season well1 add lemon-juice and a little nutmeg1 let it simmer in a small quantity of good beef or veal gravy2 while on the fire1 stir in the yolks of four eggs1 put it in a dish to cool1 and then cover with a rich pastry1 and bake it4 99 99 99 99 99 ,,vol ,,au ,,vent4 ,this requires the greatest lightness in the pastry1 as all depends upon its rising when baked2 it should be rolled out about an inch and a half in thickness1 cut it with a fluted tin of the size of the dish in which it is to be served4 ,also cut a smaller piece1 which must be rolled out considerably thinner than an inch1 to serve as a lid for the other part2 bake both pieces1 and when done1 scoop out the crumb of the largest1 and fill it with a white fricassee of chicken1 sweetbread1 or whatever may be selected2 the sauce should be well thickened1 or it would soften1 and run through the crust4 99 99 99 99 99 ,a ,,vol-,,au-,,vent ,,of ,,fruit4 ,it is now the fashion to fill vol-au-vents with fruits richly stewed with sugar until the syrup is almost a jelly2 it forms a very pretty entremt4 99 99 99 99 99 ,,petits ,,vol-,,au-,,vents4 ,these are made in the same way1 but cut in small rounds1 the crumb of the larger is scooped out1 and the hollow filled with any of the varieties of patty preparations or preserved fruits4 99 99 99 99 99 ,,mince ,,pies4 ,grease and line tin patty-pans with a fine puff paste rolled out thin2 fill them with mince-meat1 cover them with another piece of paste1 moisten the edges1 close them carefully1 cut them evenly round1 and bake them about half an hour in a well-heated oven4 99 99 99 99 99 ,,patty ,,meats ,may be prepared from any dressed materials1 such as cold dressed veal1 beef and mutton1 poultry1 sweetbreads1 and fish2 the chief art is to mince them properly1 and give them the appropriate flavor and sauce2 for veal1 sweetbreads1 and poultry1 which may be used together or separately1 the usual seasonings are mace1 nutmeg1 white pepper1 salt1 mushrooms minced1 or in powder1 lemon-peel1 and sometimes the juice also2 the mince is warmed in a small quantity of white sauce1 not too thin1 and the patty crusts1 when ready baked1 are filled with it4 ,for beef and mutton the seasonings are salt1 pepper1 allspice1 a few sweet herbs powdered1 with the addition1 if approved1 of a little ketchup2 the mince must be warmed in strong well-thickened beef gravy4 ,if the mince is of fish1 season with anchovy sauce1 nutmeg1 lemon-peel1 pepper and salt2 warm it1 in a sauce prepared with butter1 flour1 and milk or cream1 worked together smoothly and stirred till it thickens2 the mince is then simmered in it for a few minutes1 till hot2 the seasonings may be put with the sauces1 instead of with the mince4 ,,chapter ,,vii4 ,sweet ,dishes1 ,puddings1 ,cakes1 c4 ,,general ,,remarks4 ,the freshness of all ingredients for puddings is of great importance4 ,dried fruits should be carefully picked1 and sometimes washed and should then be dried4 ,rice1 sago1 and all kinds of seed should be soaked and well washed before they are mixed into puddings4 ,half an hour should be allowed for boiling a bread pudding in a half pint basin1 and so on in proportion4 ,all puddings of the custard kind require gentle boiling1 and when baked must be set in a moderate oven4 ,by whisking to a solid froth the whites of the eggs used for any pudding1 and stirring them into it at the moment of placing it in the oven1 it will become exceedingly light and rise high in the dish4 ,all baked puddings should be baked in tin moulds in the form of a deep pie dish1 but slightly fluted1 it should be well greased by pouring into it a little warmed butter1 and then turned upside down for a second1 to drain away the superfluous butter2 then sprinkle1 equally all over1 sifted white sugar1 or dried crumbs of bread1 then pour the pudding mixture into the mould2 it should1 when served1 be turned out of the mould1 when it will look rich and brown1 and have the appearance of a cake4 ,to ensure the lightness of cakes1 it is necessary to have all the ingredients placed for an hour or more before the fire1 that they may all be warm and of equal temperature2 without this precaution1 cakes will be heavy even when the best ingredients are employed4 ,great care and experience are required in the management of the oven2 to ascertain when a cake is sufficiently baked1 plunge a knife into it1 draw it instantly away1 when1 if the blade is sticky1 return the cake to the oven2 if1 on the contrary1 it appears unsoiled the cake is ready4 ,the lightness of cakes depends upon the ingredients being beaten well together4 ,all stiff cakes may be beaten with the hand1 but pound cakes1 sponge1 c41 should be beaten with a whisk or spoon4 99 99 99 99 99 ,,bola ,d',,amor4 ,the recipe for this much celebrated and exquisite confection is simpler than may be supposed from its elaborate appearance1 it requires chiefly care1 precision1 and attention4 ,clarify two pounds of white sugar2 to ascertain when it is of a proper consistency1 drop a spoonful in cold water1 form it into a ball1 and try if it sounds when struck against a glass2 when it is thus tested1 take the yolks of twenty eggs1 mix them up gently and pass them through a sieve1 then have ready a funnel1 the hole of which must be about the size of vermicelli2 hold the funnel over the sugar1 while it is boiling over a charcoal fire2 pour the eggs through1 stirring the sugar all the time1 and taking care to hold the funnel at such a distance from the sugar1 as to admit of the egg dropping into it4 ,when the egg has been a few minutes in the sugar1 it will be hard enough to take out with a silver fork1 and must then be placed on a drainer2 continue adding egg to the boiling sugar till enough is obtained2 there should be previously prepared one pound of sweet almonds1 finely pounded and boiled in sugar1 clarified with orange flower-water only2 place in a dish a layer of this paste1 over which spread a layer of citron cut in thin slices1 and then a thick layer of the egg prepared as above2 continue working thus in alternate layers till high enough to look handsome4 ,it should be piled in the form of a cone1 and the egg should form the last layer4 ,it must then be placed in a gentle oven till it becomes a little set1 and the last layer slightly crisp2 a few minutes will effect this4 ,it must be served in the dish in which it is baked1 and is generally ornamented with myrtle and gold and silver leaf4 99 99 99 99 99 ,,bola ,,toliedo4 ,take one pound of butter1 and warm it over the fire with a little milk1 then put it into a pan with one pound of flour1 six beaten eggs1 a quarter of a pound of beaten sweet almonds1 and two table-spoonsful of yeast2 make these ingredients into a light paste1 and set it before the fire to rise2 then grease a deep dish1 and place in a layer of the paste1 then some egg prepared as for ,bola d',amor1 then slices of citron1 and a layer of egg marmalade1 sprinkle each layer with cinnamon1 and fill the dish with alternate layers4 ,a rich puff paste should line the dish1 which ought to be deep2 bake in a brisk oven1 after which1 sugar clarified with orange flour-water must be poured over till the syrup has thoroughly penetrated the ,bola4 99 99 99 99 99 ,a ,,bola ,d',,hispaniola4 ,take one pound and a half of flour1 with three spoonsful of yeast1 two ounces of fresh butter1 one table spoonful of essence of lemon1 eight eggs1 and half a tea-cup full of water1 and make it into a light dough1 set it to rise for about an hour1 then roll it out and cut it into three pieces2 have previously ready1 a quarter of a pound of citron1 and three quarters of a pound of orange and lemon peel1 cut in thin slices1 mixed with powdered sugar and cinnamon2 the ,bola should be formed with the pieces of dough1 layers of the fruit being placed between2 it should not be baked in a tin4 ,powdered sweet almonds and sugar1 should be strewed over it before baking4 99 99 99 99 99 ,,superior ,,receipt ,,for ,,almond ,,pudding4 ,beat up the yolks of ten eggs1 and the whites of seven2 add half a pound of sweet almonds pounded finely1 half a pound of white sugar1 half an ounce of bitter almonds1 and a table-spoonful of orange flower water1 when thoroughly mixed1 grease a dish1 put in the pudding and bake in a brisk oven2 when done1 strew powdered sugar over the top1 or1 which is exceedingly fine1 pour over clarified sugar with orange flower water4 99 99 99 99 99 ,,german ,,or ,,spanish ,,puffs4 ,put a quarter of a pound of fresh butter1 and a tea-cup full of cold water into a saucepan1 when the butter is melted1 stir in1 while on the fire1 four table spoonsful of flour2 when thoroughly mixed1 put it in a dish to cool1 and then add four well beaten eggs2 butter some cups1 half fill them with the batter1 bake in a quick oven and serve with clarified sugar4 99 99 99 99 99 ,a ,,luction1 ,,or ,a ,,rachael4 ,make a thin nouilles paste1 cut into strips of about two inches wide1 leave it to dry1 then boil the strips in a little water1 and drain through a cullender2 when the water is strained off1 mix it with beaten eggs1 white sugar1 a little fresh butter1 and grated lemon peel2 bake or boil in a shape lined with preserved cherries1 when turned out pour over a fine custard1 or cream1 flavored with brandy1 and sweetened to taste4 99 99 99 99 99 ,,prenesas4 ,take one pint of milk1 stir in as much flour as will bring it to the consistency of hasty pudding2 boil it till it becomes thick1 let it cool1 and beat it up with ten eggs2 when smooth1 take a spoonful at a time1 and drop it into a frying-pan1 in which there is a good quantity of boiling clarified butter1 fry of a light brown1 and serve with clarified sugar1 flavored with lemon essence4 99 99 99 99 99 ,,sopa ,d',,oro3 ,,or ,,golden ,,soup4 ,clarify a pound of sugar in a quarter of a pint of water1 and the same quantity of orange flower-water2 cut into pieces the size of dice a thin slice of toasted bread1 or cut it into shapes with a paste cutter1 throw it1 while hot1 into the sugar1 with an ounce of sweet almonds pounded very finely1 then take the beaten yolks of four eggs4 ,pour over the sugar and bread1 stir gently1 and let it simmer a few minutes4 ,serve in a deep glass dish1 sprinkled over with pounded cinnamon4 99 99 99 99 99 ,,pommes ,,frites4 ,this is a simple but very nice way of preparing apples4 ,peel and cut five fine apples in half1 dip them in egg and white powdered sugar1 and fry in butter2 when done1 strew a little white sugar over them4 99 99 99 99 99 ,,chejados4 ,clarify a pound of sugar in half a pint of water2 peel and grate a moderately sized cocoa nut1 add it to the syrup1 and let it simmer till perfectly soft1 putting rose water occasionally to prevent its becoming too dry2 stir it continually to prevent burning4 ,let it cool1 and mix it with the beaten yolks of six eggs2 make a thin nouilles pastry1 cut it into rounds of the size of a tea-cup2 pinch up the edges deep enough to form a shape1 fill them with the sweet meat1 and bake of a light brown4 ,a rich puff paste may be substituted for the nouilles pastry if preferred4 99 99 99 99 99 ,,cocoa ,,nut ,,doce4 ,this is merely the cocoa nut and sugar prepared as above1 without egg1 and served in small glasses1 or baked4 99 99 99 99 99 ,,cocoa ,,nut ,,pudding4 ,take about half a pound of finely grated cocoa nut2 beat up to a cream half a pound of fresh butter1 add it to the cocoa nut1 with half a pound of white sugar1 and six whites of eggs beaten to a froth2 mix the whole well together1 and bake in a dish lined with a rich puff paste4 99 99 99 99 99 ,,egg ,,marmalade4 ,clarify one pound of sugar in half a pint of water till it becomes a thick syrup4 ,while clarifying1 add one ounce of sweet almonds blanched and pounded2 let it cool1 and stir in gently the yolks of twenty eggs which have been previously beaten and passed through a sieve2 great care must be taken to stir it continually the same way2 when well mixed1 place it over a slow fire till it thickens1 stirring all the time to prevent burning4 ,some cooks add vanilla1 considering the flavor an improvement4 99 99 99 99 99 ,,macrotes4 ,take one pound of ,french roll dough1 six ounces of fresh butter1 two eggs1 and as much flour as will be requisite to knead it together2 roll in into the form of a long ,french roll1 and cut it in thin round slices2 set them at a short distance from the fire to rise1 and then fry in the best ,florence oil2 when nearly cold1 dip them in clarified sugar1 flavored with essence of lemon4 99 99 99 99 99 ,,tart ,,de ,,moy4 ,soak three-quarters of a pound of savoy biscuits in a quart of milk2 add six ounces of fresh butter1 four eggs1 one ounce of candid orange peel1 the same quantity of lemon peel1 and one ounce of citron1 mix all well together2 sweeten with white sugar1 and bake in a quick oven2 when nearly done1 spread over the top the whites of the eggs well whisked1 and return it to the oven4 99 99 99 99 99 ,,grimstich4 ,make into a stiff paste one pint of biscuit powder1 a little brown sugar1 grated lemon peel1 six eggs1 and three-quarters of a pound of warmed fresh butter2 then prepare four apples chopped finely1 a quarter of a pound of sweet almonds blanched and chopped1 half a pound of stoned raisins1 a little nutmeg grated1 half a pound of coarse brown sugar1 and a glass of white wine1 or a little brandy2 mix the above ingredients together1 and put them on a slow fire to simmer for half an hour1 and place in a dish to cool2 make the paste into the form of small dumplings1 fill them with the fruit1 and bake them2 when put in the oven1 pour over a syrup of brown sugar and water1 flavored with lemon juice4 99 99 99 99 99 ,,french ,,roll ,,fritters4 ,take off the crust of a long round ,french roll2 cut the crumb in thin slices1 soak them in boiling milk1 taking care they do not break2 have a dish ready with several eggs beaten up1 and with a fish slice remove the bread from the milk1 letting the milk drain off1 dip them into the dish of eggs1 and half fry them in fine salad oil1 they must then be again soaked in the milk and dipped the egg1 and then fried of a handsome light brown2 while hot1 pour over clarified sugar1 flavored with cinnamon and orange flower water4 99 99 99 99 99 ,,haman',s ,,fritters4 ,take two spoonful of the best ,florence oil1 scald it1 and when hot1 mix with it one pound of flour1 add four beaten eggs and make it into a paste1 roll it out thin and cut it into pieces about four inches square1 let them dry and fry them in oil2 the moment the pieces are put in the frying pan1 they must be drawn up with two silver skewers into different forms according to fancy2 a few minutes is sufficient to fry them1 they should be crisp when done4 99 99 99 99 99 ,,waflers4 ,mix a cup and a half of thick yeast with a little warm milk1 and set it with two pounds of flour before the fire to rise1 then mix with them one pound of fresh butter1 ten eggs1 a grated nutmeg1 a quarter of a pint of orange flower-water1 a little powdered cinnamon1 and three pints of warm milk2 when the batter is perfectly smooth1 butter the irons1 fill them with it1 close them down tightly1 and put them between the bars of a bright clear fire2 when sufficiently done1 they will slip easily out of the irons4 ,wafler irons are required and can be obtained at any good ironmongers of the ,hebrew persuasion4 99 99 99 99 99 ,,lamplich4 ,take half a pound of currants1 the same quantity of raisins and sugar1 a little citron1 ground cloves and cinnamon1 with eight apples finely chopped2 mix all together1 then have ready a rich puff paste cut into small triangles1 fill them with the fruit like puffs1 and lay them in a deep dish1 let the pieces be placed closely1 and when the dish is full1 pour over one ounce of fresh butter melted in a tea-cup full of clarified sugar1 flavoured with essence of lemon1 and bake in an oven not too brisk4 99 99 99 99 99 ,,staffin4 ,this is composed of the fruit1 c41 prepared as above1 but the dish is lined with the paste1 and the fruit laid in alternate layers with paste till the dish is filled2 the paste must form the top layer1 clarified sugar is poured over before it is put into the oven4 99 99 99 99 99 ,,rice ,,fritters4 ,boil half a pound of rice1 in a small quantity of water1 to a jelly2 let it cool1 and beat it up with six eggs1 three spoonsful of flour1 a little grated lemon peel1 fry like fritters1 either in butter or oil1 and serve with white sugar sifted over them4 99 99 99 99 99 ,,lemon ,,tart4 ,grate the peel of six lemons1 add the juice of one1 with a quarter of a pound of pounded almonds1 a quarter of a pound of preserved lemon and orange peel1 half a pound of powdered white sugar1 and six eggs well beaten1 mix all together1 and bake in a dish lined with a fine pastry4 99 99 99 99 99 ,,another ,,way4 ,slice six lemons and lay them in sugar all night1 then mix with them two savoy biscuits1 three ounces of orange and lemon peel1 three ounces of ground almonds1 one ounce of whole almonds blanched1 and bake in a dish lined with pastry4 ,orange tarts are prepared in the same way1 substituting oranges for the lemons4 99 99 99 99 99 ,,almond ,,rice4 ,boil half a pound of whole rice in milk until soft1 beat it through a sieve1 set it on the fire1 with sugar according to taste1 a few pounded sweet almonds and a few slices of citron2 when it has simmered a short time1 let it cool2 place it in a mould1 and when sufficiently firm turn it out1 stick it with blanched almonds1 and pour over a fine custard4 ,this may be made without milk1 and by increasing the quantity of almonds will be found exceedingly good4 99 99 99 99 99 ,,almond ,,paste4 ,blanch half a pound of fine almonds1 pound them to a paste1 a few drops of water are necessary to be added1 from time to time1 or they become oily2 then mix thoroughly with it half a pound of white sifted sugar1 put it into a preserving pan1 and let them simmer very gently until they become dry enough not to stick to a clean spoon when touched2 it must be constantly stirred4 99 99 99 99 99 ,,rice ,,fruit ,,tarts4 ,for persons who dislike pastry1 the following is an excellent way of preparing fruit4 ,boil in milk some whole rice till perfectly soft1 sweeten with white sugar1 and when nearly cold1 line a dish with it1 have ready some currants1 raspberries1 cherries1 or any other fruit1 which must have been previously stewed and sweetened1 fill the dish with it2 beat up the whites of three eggs to a froth1 mixed with a little white sugar1 and lay over the top1 and place it in the oven for half an hour4 99 99 99 99 99 ,,bread ,,fruit ,,tarts4 ,line a dish with thin slices of bread1 then lay the fruit with brown sugar in alternate layers1 with slices of bread2 when the dish is filled1 pour over half a tea-cup full of water1 and let the top be formed of thin pieces of bread thickly strewed over with brown sugar1 bake until thoroughly done4 99 99 99 99 99 ,,rice ,,custard4 ,this is a very innocent and nutritive custard4 ,take two ounces of whole rice and boil it in three pints of milk until it thickens1 then add half a pound of pounded sweet almonds1 and sweeten to taste2 a stick of cinnamon and a piece of lemon peel should be boiled in it1 and then taken out4 99 99 99 99 99 ,,creme ,,brun4 ,boil a large cup of cream1 flavor with essence of almonds and cinnamon1 and then mix with it the yolk of three eggs1 carefully beaten and strained1 stirring one way to keep it smooth2 place it on a dish in small heaps1 strew over powdered sugar and beaten almonds1 and brown with a salamander4 99 99 99 99 99 ,,pancakes4 ,mix a light batter of eggs with flour and milk or water1 fry in boiling butter or clarified suet2 they may be fried without butter or fat1 by putting more eggs and a little cream1 the pan must be very dry and clean2 those fried without butter are very delicate and fashionable1 they should be fried of the very lightest colour2 they are good also made of rice1 which must be boiled in milk till quite tender2 then beat up with eggs1 and flavoured according to taste1 and fried like other pancakes4 99 99 99 99 99 ,,pancakes ,,for ,,children4 ,take a pint of finely grated bread crumbs1 simmer in a little milk and water1 flavour with cinnamon or lemon peel grated1 add a couple of beaten eggs1 and sweeten to taste1 drop a small quantity into the pan and fry like pancakes4 99 99 99 99 99 ,a ,,nice ,,rice ,,pudding ,,for ,,children4 ,boil till tender half a pound of well picked rice in one quart of fresh milk1 sweeten with white sugar1 and flavour with whole cinnamon1 lemon peel1 and a bay leaf2 when the rice is tender1 place it in a deep dish1 pour over a very little butter warmed in a little milk1 and bake until brown2 a slow oven is requisite unless the rice is extremely soft before it is put in the oven4 99 99 99 99 99 ,a ,,rich ,,bread ,,and ,,butter ,,pudding4 ,lay in a deep dish alternate layers of bread and butter cut from a ,french roll1 and the following mixture3 the yolks of four eggs beaten1 four ounces of moist sugar1 a few soaked ratafias1 a table-spoonful of brandy and a few currants2 fill up the dish with these layers1 and pour over a little milk1 the last layer should be of bread and butter1 the whites of the eggs beaten to a froth may1 if an elegant appearance is wished for1 be laid over the top when the pudding is nearly baked4 99 99 99 99 99 ,a ,,cherry ,,batter ,,pudding4 ,stone and pick some fine cherries1 put them into a buttered mould1 and pour over them a fine batter well sweetened1 tie over the mould closely1 and boil one hour and a half2 serve with sweet sauce4 ,this is a delicious pudding2 plums or damsons are sometimes used instead of cherries4 99 99 99 99 99 ,,cumberland ,,pudding4 ,take equal quantities of bread crumbs1 apples finely chopped1 currants and shred suet1 sweeten with brown sugar1 and mix all together with three eggs1 a little brandy1 grated nutmeg1 and lemon peel2 boil in a round mould from one to two hours1 according to the size of the pudding4 99 99 99 99 99 ,,college ,,pudding4 ,these are made in a similar way to ,cumberland pudding1 with the omission of the apples1 they are made in balls1 and fried or baked in cups4 ,a sweet sauce is served with them4 99 99 99 99 99 ,,plum ,,pudding4 ,to one pound of currants add one pound of raisins1 one pound of shred suet1 one pound flour 7or half a pound bread crumbs and half a pound of flour71 a quarter of a pound of candied orange and lemon peel1 a little citron cut thin1 half a pound of moist sugar2 mix all well together as each article is added1 then stir in six beaten eggs and a glass of brandy1 beat the pudding well for half an hour1 let it stand some time1 then put it into a basin and boil six or seven hours in plenty of water2 it should be seasoned according to taste with ginger1 nutmeg1 cloves1 c4 ,serve with sifted sugar or whites of eggs beaten to a froth4 99 99 99 99 99 ,,ratafia ,,pudding4 ,soak the crumb of a ,french roll and half a pound of ratafia cakes in milk or cream1 then mix with them three ounces of warmed fresh butter1 the yolks of five and the whites of two eggs1 sweeten to taste2 add one ounce of pounded almonds1 and a few bitter almonds1 boil in a shape lined with dried cherries1 or bake in a cake-tin first well buttered1 and sprinkled with bread crumbs4 99 99 99 99 99 ,,passover ,,pudding4 ,mix equal quantities of biscuit powder and shred suet1 half the quantity of currants and raisins1 a little spice and sugar1 with an ounce of candied peels1 and fine well beaten eggs2 make these into a stiff batter1 and boil well1 and serve with a sweet sauce4 ,this pudding is excellent baked in a pudding tin1 it must be turned out when served4 99 99 99 99 99 ,,another ,,sort4 ,mix the various ingredients above-named1 substituting for the raisins1 apples minced finely1 add a larger proportion of sugar1 and either boil or bake4 99 99 99 99 99 ,,another ,,sort4 ,mix into a batter a cup full of biscuit powder1 with a little milk and a couple of eggs1 to which add three ounces of sugar1 two of warmed butter1 a little shred of lemon peel1 and a table-spoonful of rum2 pour the mixture into a mould1 and boil or bake4 99 99 99 99 99 ,,passover ,,fritters4 ,mix into a smooth batter a tea-cup of biscuit powder with beaten eggs1 and sweeten with white sifted sugar2 add grated lemon peel1 and a spoonful of orange flower-water1 and fry of a light brown2 the flavor may be varied by substituting a few beaten almonds1 with one or two bitter1 instead of the orange flower-water4 99 99 99 99 99 ,a ,,superior ,,receipt ,,for ,,passover ,,fritters4 ,make a thin batter as already described in the former receipt2 drop it into a soufl pan1 fry lightly1 and strew over pounded cinnamon1 sifted sugar1 and finely chopped almonds2 hold over a salamander to brown the upper side4 ,slide the fritter on to a hot dish1 and fold2 pour over1 when in the dish1 clarified sugar4 99 99 99 99 99 ,,passover ,,currant ,,fritters4 ,mix a thick batter1 as before1 add some well-washed and dried currants1 and fry of a rich brown2 serve with a sweet sauce1 flavored with wine or shrub1 and sweetened with moist sugar2 these are often made in the shape of small balls1 and fried and served in the same sauce4 99 99 99 99 99 ,,batter ,,pudding4 ,stir in three ounces of flour1 four beaten eggs1 and one pint of milk1 sweeten to taste1 and mix to a smooth batter about the thickness of good cream1 and boil in a buttered basin4 99 99 99 99 99 ,,custard ,,pudding4 ,to one desert spoonful of flour1 add one pint of fresh milk and the yolks of five eggs2 flavor according to fancy1 with sugar1 nutmeg1 or lemon-peel2 beat to a froth two whites of eggs and pour to the rest2 boil rather more than half an hour4 99 99 99 99 99 ,,bread ,,pudding4 ,grate stale bread1 or soak the crumb of a ,french roll in milk1 which must be warmed2 beat with it two or three eggs1 flavor and sweeten to taste1 sometimes with a little wine or essence of lemon1 or beaten almonds2 it will require to be boiled about half an hour4 ,this pudding is excellent made as above1 with the addition of the peel of one whole lemon grated1 with its juice1 and baked4 99 99 99 99 99 ,,vermicelli ,,and ,,maccaroni ,,pudding4 ,boil till tender four ounces of either of the above articles1 in a pint of milk2 flavor as directed in the preceding receipt1 and boil in a mould1 which may be lined with raisins4 ,it should be served with any sweet pudding sauce4 99 99 99 99 99 ,,millet1 ,,arrowroot1 ,,ground ,,rice1 ,,rice1 ,,tapioca1 ,,and ,,sago ,,puddings4 ,puddings of this sort are so similar and simple1 that it is only necessary to give one receipt1 which will serve as a guide for all2--they are all made with milk1 all require to be thoroughly done1 all require to be mixed with eggs and sweetened with sugar1 and are good either boiled or baked4 ,the cook must use her judgment in adopting the quantities to the size of the pudding required1 and the taste of the family she serves4 99 99 99 99 99 ,,minced ,,meat4 ,take one pound of tender roasted meat1 two pounds of shred suet1 three pounds of currants1 six chopped apples1 a quarter of a loaf grated1 nutmegs1 cloves1 pepper1 salt1 one pound of sugar1 grated lemon and orange peel1 lemon juice1 and two wine glasses of brandy1 the same of white wine1 and two ounces of citron1 and the same of candied lemon peel2 mix all well together2 the ingredients ought to be added separately4 ,minced meat should be kept a day or two before using4 ,the same proportions1 as above1 without meat1 will be very good2 a little port wine is sometimes substituted for the brandy4 99 99 99 99 99 ,,baked ,,suet ,,pudding4 ,mix one pint of water1 six ounces of flour1 three of shred suet1 and two or three beaten eggs2 sweeten to taste4 ,add raisins or currants if approved1 and bake in a brick oven4 99 99 99 99 99 ,,yorkshire ,,pudding4 ,mix into a smooth batter half a pound of flour1 four eggs1 if intended to be rich1 otherwise two1 a pint of milk1 and a little salt1 it should be about an inch thick2 it can be made with or without milk by using a greater proportion of eggs1 but it is not so good4 99 99 99 99 99 ,,gateau ,,de ,,tours4 ,take a pound-cake1 cut it in slices about half an inch in thickness1 spread each slice with jam or preserve1 then replace them to the original form2 cover the cake with whites of eggs and sugar1 whisked to a froth1 and set it in a cool oven to dry4 99 99 99 99 99 ,,jaumange4 ,simmer half a pound of white sugar in three-quarters of a pint of water1 with the thinly cut peel of two lemons2 when the sugar is melted1 add an ounce of dissolved isinglass1 and the juice of three lemons1 a glass of brandy and three of sherry1 beat up with this the yolks of five or six eggs4 ,place the basin in which it is mixed into a pan of boiling water to thicken it1 then pour it into a mould and set it to cool2 if it does not thicken by being put in a pan of boiling water1 set the pan on the fire and stir it for a few minutes4 99 99 99 99 99 ,,gateau ,,de ,,pomme4 ,take ten or twelve fine baking apples1 peel and take out the cores1 and let them simmer in milk and water2 when soft drain them1 and beat them up with a wooden fork1 with half an ounce of dissolved isinglass1 white sifted sugar1 sufficient to sweeten1 and grated lemon peel4 ,put the mixture1 when perfectly smooth1 into a mould1 set it in ice or a very cool place1 when it is turned out it should be covered with a fine custard4 99 99 99 99 99 ,,apple ,,charlotte4 ,prepare the apples as in the last receipt2 but instead of using a jelly mould1 put the apples into an oval cake tin about the size of a small side dish1 four or five inches high2 when cold1 turn it out and cover the apple-shape with savoy cakes placed closely together perpendicularly2 all round the top of the charlotte should be covered with whites of eggs and sugar1 beaten to a stiff froth1 and placed in small balls2 a salamander should be used to crisp them and to give a slight peach-like colour2 a tasteful cook will1 after crisping the first layer of these balls1 add others over them to form a sort of cone high in the centre1 that will have a pretty effect if well done4 ,this is an easy and elegant entremt1 and by no means an expensive one4 99 99 99 99 99 ,a ,,soufle4 ,take half a pint of cream and the same quantity of new milk1 and warm them together in a clean saucepan1 meanwhile make a smooth batter with four ounces of rice-flour or potatoe-flour1 and stir into the milk1 let it simmer1 stirring all the time till it thickens2 then add two to three ounces of fresh butter1 and white sifted sugar enough to sweeten1 and a little grated lemon peel2 then take it off the fire and stir quickly to it the well-beaten yolks of six to eight eggs1 butter the pan and pour the mixture into it1 when on the point of being placed into the oven1 add the whites of the eggs thoroughly whisked2 the pan must be only half filled1 as it will rise very high2 it must be served immediately it is taken from the oven1 even in passing to the dinner table a salamander should be held over it1 to prevent its falling and becoming heavy and unsightly4 ,the ,french flavour a soufl with orange flour-water or vanilla1 and the rind of a ,seville orange is sometimes substituted for the rind of a lemon2 there are dishes made expressly for soufls4 99 99 99 99 99 ,a ,,plain ,,soufle4 ,mix well together six ounces of rice-flour1 arrowroot1 or tous les mois1 with half a pint of milk flavoured with essence of almond and lemon peel1 or orange-flour water1 let it thicken over the fire1 stirring to keep it smooth1 sweeten with white sugar1 add the beaten yolks of five eggs1 proceed as in the last receipt1 adding the whisked whites at the moment of placing the soufl into the oven2 if there happen to be no soufl dish1 a cake-tin may make a tolerable substitute1 a paper fringed should then line the tin and a napkin should be twisted round it when brought to table4 99 99 99 99 99 ,a ,,sweet ,,omelet4 ,beat up three or four eggs1 pour them into an omelet pan1 and sprinkle a little white sugar over them while frying1 hold a salamander or hot shovel over the uppermost side of the omelet1 as it must only be fried on one side4 ,as soon as it is set1 slide it on to a hot dish1 double it1 and sprinkle sugar over it and serve quickly4 99 99 99 99 99 ,,omlette ,,souflee4 ,fry the eggs as directed for sweet omelet1 using about five yolks and two whites1 all of which require being finely beaten and strained4 ,soften a little preserve by holding it over the fire1 or mixing a little warm water with it1 spread it slightly over the omelette1 have the remainder of the whites whisked to a froth with white sugar1 and lay it on the preserve2 slide the omelette on to a hot dish1 double it1 and serve directly4 99 99 99 99 99 ,,fancy ,,creams4 ,put into a basin a pint of cream1 to which add four ounces of powdered white sugar1 and the rind of a lemon rubbed on a lump of sugar1 and a glass of sherry wine2 whisk them well and mix with it half an ounce of dissolved isinglass1 beat it all thoroughly together1 and fill the mould1 which should be set in ice till wanted4 ,a table spoonful of marasquino added to the above1 will make ,italian cream4 ,a table spoonful of fresh or preserved pine-apple will make pine-apple cream2 this will require the addition of a little lemon syrup4 ,a table spoonful of ratafia1 will make it ratifia cream4 ,the juice of strawberries or raspberries make fine fruit creams2 mille fruit cream is made by mixing with the cream any kind of small preserved fruit4 99 99 99 99 99 ,,rice ,,soufles4 ,boil well some fine picked rice1 in pure fresh milk1 sweeten and flavour with a bay leaf1 lemon peel1 and a stick of cinnamon1 all which must be taken out when the rice is done1 then line with it a round dish1 or soufl dish1 have ready apples previously boiled1 sweetened1 and beat up smoothly1 place the apple lightly in the centre rather higher in the middle than at the sides1 beat up the whites of eggs to a froth1 sweeten and flavour with lemon1 or noyau essence2 place it in small heaps tastefully on the apple and rice1 and brown delicately with a salamander4 ,this soufl may have stewed cherries or any other kind of fruit1 instead of the apples if preferred4 99 99 99 99 99 ,,boiled ,,custard4 ,take a pint of milk1 let it simmer in a very clean saucepan1 flavor it with lemon-peel and a bay leaf1 and sweeten to taste2 while gently boiling1 add the beaten yolks of four eggs1 and the whites of two1 continue stirring until the custard thickens1 when it must be removed from the fire1 but it is requisite to stir it until it cools4 ,it is necessary to strain the milk before the eggs are added1 and also to pass the eggs through a sieve4 ,custards are flavoured sometimes with essence of almonds2 a little cream added to the milk is a great improvement4 ,the above mixture may be baked in small cups2 they require a quarter of an hour to bake4 99 99 99 99 99 ,,calf',s ,,feet ,,jelly4 ,boil two feet in two quarts1 or five pints of water1 till the water has half wasted2 strain1 and when cold1 take off the fat1 then put it in the saucepan with lump sugar1 lemon juice1 and white wine to taste1 also a little lemon peel2 when simmered a few minutes1 throw in the whites of two eggs1 and their shells broken1 which will have the effect of clarifying the jelly2 let it boil about ten minutes after the scum rises1 then pour it through a flannel bag or thick cloth1 dipping the bag or cloth first into hot water2 pass the jelly through it until clear1 then pour it into moulds and put them in a cool place to set4 ,one calf's foot and one cow heel will be more economical than two calfs feet4 ,if fruit is desired to be in the jelly1 it must be put in when the jelly begins to stiffen in the mould4 99 99 99 99 99 ,,orange ,,jelly4 ,this can be made with calf's feet or without4 ,one quart of water will require one ounce of isinglass1 simmer the isinglass in the water1 and add the peel of one lemon and one orange2 when the isinglass is dissolved1 add the juice of a lemon and six fine oranges2 although the quantity must vary according to the season for them1 sweeten with half a pound of white sugar2 a ,seville orange is added if there should not be much flavor in the others4 ,lemon jelly is made in the same way2 the peel of a ,seville orange and of a lemon is used1 with the juice of five lemons2 rather more sugar will be required with this jelly than with the former4 ,punch jelly is made in the same way4 ,an equal quantity of brandy and rum1 with the juice of two or three lemons is mixed with the isinglass1 which is dissolved in one pint of water1 the other pint of liquid being made up by the lemon juice and spirits4 ,the essence of noyeau is reckoned to give an exquisite flavor1 in this case it requires to be coloured with a few drops of cochineal4 99 99 99 99 99 ,,an ,,easy ,,trifle4 ,soak three sponge cakes and half a pound of macaroons and ratafias in one wine glass of brandy and three of white wine1 lay them at the bottom of the trifle dish1 and pour over nearly a pint of thick rich custard1 made of equal portions of milk and cream1 with seven eggs1 according to directions for ,custards2 before the custard is added1 jam and sweetmeats are sometimes spread over the cakes2 a fine light froth is prepared with cream and the whites of two eggs1 flavored with wine and sugar1 heap it over the trifle lightly4 99 99 99 99 99 ,a ,,still ,,more ,,simple ,,one1 ,,and ,,quickly ,,made4 ,soak ratafia cakes in wine1 with a little brandy2 pour over a thick custard1 and cover with a froth of the white of eggs1 flavored with wine and sweetened with white sugar4 99 99 99 99 99 ,,blancmange4 ,to a quart of milk add half an ounce of fine isinglass1 a handful of beaten almonds1 and two or three bitter almonds1 a couple of bay leaves1 and a piece of lemon peel2 when the isinglass is dissolved1 strain the milk into a basin2 sweeten with four ounces of white sugar1 and pour into a mould4 ,the juice of fresh strawberries is a fine addition to blancmange4 99 99 99 99 99 ,a ,,juditha4 ,put some gooseberries into a saucepan with very little water1 when they are soft1 pulp them through a sieve1 and add several well-beaten yolks of eggs1 and sweeten with white sugar2 have ready a shape of biscuit ice1 or any other cream ice that may be preferred1 take off a thick slice of the ice from the top carefully1 and without breaking1 so that it may be replaced on the ice4 ,scoop out a large portion of the ice which may be mixed with the gooseberry cream1 and fill the hollow with it4 ,cover the shape with the piece that was removed and serve4 ,this is an elegant dish1 the ice should be prepared in a round mould--brown-bread ice is particularly well adapted to a ,juditha4 99 99 99 99 99 ,,tourte ,a ,,la ,,cr,,me4 ,this is a fashionable and delicate description of tart4 ,a couple of round cutters about the size of a pie plate are required for it1 one of the cutters must be about two inches smaller than the other1 if they are fluted the tourte will have a better appearance4 ,roll out some very rich puff paste to the thickness of one inch1 and cut two pieces with the larger tin cutter1 then press the smaller cutter through one of these pieces1 and remove the border which will be formed round it2 this must be laid very evenly upon the other piece of paste1 and slightly pressed to make it adhere2 place the tourte in an oven to bake for about twenty minutes1 then let it become cool1 but not cold1 and fill it with a fine custard or with any rich preserves2 if the latter1 a well whipped cream may be laid lightly over2 the pastry may be glazed if approved4 99 99 99 99 99 ,,the ,,grosvenor ,,pudding4 ,beat half a pound of butter with the same quantity of white sugar until it is like cream1 then beat up five eggs and add them with half a pound of flour1 a quarter of a pound of currants1 two ounces of candied orange and lemon peel cut in thin slices1 and a few drops of lemon essence2 when these ingredients are well mixed and beaten1 butter a pudding tin1 pour in the mixture1 and bake in a moderately quick oven4 99 99 99 99 99 ,,citron ,,pudding4 ,cut in slices two ounces of citron1 the same quantity of candied orange and lemon peel1 add to them four ounces of loaf sugar1 and four of fresh butter2 line a dish with fine puff paste1 and beat up to a froth the yolks of four eggs and the whites of two1 fill the dish with these ingredients and bake half an hour4 ,the dish should be shallow4 99 99 99 99 99 ,,stewed ,,pears4 ,peel1 core1 and quarter a dozen fine large baking pears1 put them into a stewpan with half a pound of white sugar and sufficient cold water to cover them2 with a small quantity of the peelings1 a few cloves1 and a little cochineal tied up in a muslin bag1 let them stew gently1 and closely covered until tender4 99 99 99 99 99 ,,baked ,,pears4 ,peel them and stick a couple of cloves in each pear1 place them in a deep dish1 with half a pound of brown sugar and a little water1 let them bake till quite tender4 99 99 99 99 99 ,,stewed ,,pippins4 ,peel the pippins and stew them gently with a little water1 white sugar1 and a little lemon peel2 preserve is usually used to ornament the top of each apple2 they should1 when done1 look white and rather transparent4 99 99 99 99 99 ,,siesta ,,cake4 ,take one pound of butter1 warm it over the fire with a little milk1 put it into a pan with a pound of flour1 six eggs1 a quarter of a pound of sweet almonds finely pounded1 and two table-spoonsful of yeast2 beat these ingredients well together into a light paste1 and set it before the fire to rise1 butter the inside of a pan1 and fill it with alternate layers of the paste1 and of pounded almonds1 sugar1 citron1 and cinnamon2 when baked1 and while hot1 make holes through the siesta with a small silver skewer1 taking care not to break it1 and pour over clarified sugar till it is perfectly soaked through4 99 99 99 99 99 ,a ,,plain ,,bola4 ,take three quarters of a pound of white sugar1 three quarters of a pound of fresh butter1 two eggs1 one pound and a half of flour1 three spoonsful of yeast1 a little milk1 and two ounces of citron cut thin1 and mix into a light paste2 bake in a tin1 and strew powdered sugar and cinnamon over it before baking4 ,the above ingredients are often baked in small tins or cups4 99 99 99 99 99 ,,almond ,,tea-,,cakes4 ,take half-a-pound of flour1 three ounces of which are to be put aside for rolling out the cakes1 the other five ounces1 with a quarter of a pound of fresh butter1 are to be set before the fire for a few minutes2 after which mix with it half a pound of sugar1 a quarter of a pound of sweet almonds1 chopped fine1 and a couple of eggs2 make these ingredients into thin cakes1 and strew over them ground almonds and white sugar1 and bake in a brisk oven4 99 99 99 99 99 ,,oil ,,twist4 ,take half a quartern of dough1 one gill of the best ,florence oil1 half a pound of currants1 half a pound of moist sugar1 and a little cinnamon2 mix all well together1 make it up in the form of a twist1 and bake it4 99 99 99 99 99 ,,cinnamon ,,cakes4 ,rub half a pound of fresh butter into a pound of flour2 work it well together1 then add half a pound of sifted sugar1 and a tea-spoonful of pounded cinnamon1 and make it into a paste1 with three eggs2 roll it1 and cut into small cakes1 with tin cutters4 99 99 99 99 99 ,,rich ,,plum ,,cake4 ,beat to a cream one pound of butter1 to which add the same quantity of sifted loaf sugar and of fine flour1 the whites of ten eggs beaten to a froth1 and the yolks of the same also beaten till quite smooth and thin1 and half a nutmeg grated2 lastly1 work in one pound of well-washed currants1 half a pound of mixed candied peels1 cut small1 and a glass of brandy2 bake for two hours4 99 99 99 99 99 ,,diet-,,bread ,,cake4 ,beat together five eggs and half a pound of white sugar1 then add six ounces of flour well dried and sifted1 a little lemon-juice and grated lemon-peel2 bake in a moderate oven4 99 99 99 99 99 ,,drop ,,cakes4 ,mix one pound of flour with the same quantity of butter1 sugar1 and currants2 make these into a paste with a couple of eggs1 add a little orange flower-water and a little white wine2 if the paste is likely to be too thin when two eggs are used1 omit the white of one2 drop the mixture when ready on a tin plate1 and bake4 99 99 99 99 99 ,a ,,common ,,cake4 ,rub in with one pound of flour six ounces of butter1 and two tea-spoonsful of yeast1 to a paste2 set it to rise1 then mix in five eggs1 half a pound of sugar1 and a quarter of a pint of milk2 add currants or carraways1 and beat well together4 ,if required to be richer1 put more butter and eggs1 and add candied citron and lemon-peel4 99 99 99 99 99 ,a ,,soda ,,cake4 ,mix with the above ingredients one drachm of soda1 which should be rubbed in with the flour4 ,this is reckoned a wholesome cake1 and half the quantity of eggs are required1 or it may be rendered a fine rich cake by increasing the quantity of eggs1 butter1 and fruit4 99 99 99 99 99 ,a ,,plain ,,cake4 ,work into two pounds of dough a quarter of a pound of sugar1 the same of butter2 add a couple of eggs1 and bake in a tin4 99 99 99 99 99 ,a ,,pound ,,cake4 ,beat to cream a pound of butter and a pound of sifted loaf sugar2 add eight beaten eggs1 stir in lightly three quarters of a pound of flour1 beat well together1 and bake for one hour in a brisk oven2 currants may be added if1 approved4 99 99 99 99 99 ,,butter ,,cakes4 ,take equal quantities of butter and sugar1 say half a pound of each1 grate the rind of a lemon1 add a little cinnamon1 and as much flour as will form it into a paste1 with spice and eggs2 roll it out1 cut it into two small cakes1 and bake4 ,a piece of candied orange or lemon-peel may be put on the top of each cake4 99 99 99 99 99 ,,little ,,short ,,cakes4 ,rub into a pound of flour four ounces of butter1 four ounces of white powdered sugar1 and two eggs2 make it into a paste1 roll it thin1 and cut into small cakes with tin cutters4 ,a little orange flower-water or sweet wine improve the flavour of these cakes4 99 99 99 99 99 ,,matso ,,cakes4 ,make a stiff paste with biscuit powder and milk and water2 add a little butter1 the yolk of an egg1 and a little white sugar2 cut into pieces1 and mould with the hand1 and bake in a brisk oven4 ,these cakes should not be too thin4 99 99 99 99 99 ,,another ,,sort4 ,warm a quarter of a pint of water flavoured with a little salt1 in which mix four beaten eggs2 then mix half a pound of matso flour1 and a couple of lumps of white sugar1 and half a teacup of milk2 mix all well together1 and bake in a tin4 99 99 99 99 99 ,,fried ,,matsos4 ,soak some of the thickest matsos in milk1 taking care they do not break2 then fry in boiling fresh butter4 ,this is a very nice method of preparing them for breakfast or tea4 99 99 99 99 99 ,,matso ,,diet ,,bread4 ,simmer one pound of white sugar in a quarter of a pint of water1 which pour hot upon eight well-beaten eggs2 beat till cold1 when add one pound of matso flour1 a little grated lemon-peel1 and bake in a papered tin1 or in small tins2 the cake must be removed while hot4 99 99 99 99 99 ,a ,,cake ,,without ,,butter4 ,beat well five eggs1 to which add six ounces of flour2 flavour with beaten almonds1 and add1 if liked1 thin slices of citron2 bake in a mould in a moderate oven4 99 99 99 99 99 ,,sponge ,,cakes4 ,mix six eggs1 half the whites1 half a pound of lump sugar1 half a pound of flour1 and a quarter of a pint of water1 which should be strongly flavoured by lemon peel having been in it for some hours2 the sugar and water should boil up together1 and poured over the eggs after they have been well whisked1 which must be continued while the liquid is being poured over them1 and until they become quite thick and white1 then stir in the flour1 which must be warm and dry4 ,pour the mixture into a couple of cake tins1 and bake in a gentle oven4 99 99 99 99 99 ,a ,,nice ,,breakfast ,,cake4 ,make a paste of half a pound of flour1 one ounce of butter1 a very little salt1 two eggs1 and a table-spoonful of milk1 roll it out1 but first set it to rise before the fire2 cut it into cakes the size of small cheese plates1 sprinkle with flour1 and bake on a tin in a brisk oven1 or they may be fried in a clean frying pan2 they should be cut in half1 buttered hot1 and served quickly4 99 99 99 99 99 ,,icing ,,for ,,cakes4 ,whisk half a pound of sifted white sugar1 with one wine glass of orange flower-water1 and the whites of two eggs1 well beaten and strained2 it must be whisked until it is quite thick and white2 and when the cake is almost cold1 dip a soft camel's hair brush into it1 and cover the cake well1 and set it in a cool oven to harden4 99 99 99 99 99 ,,to ,,clarify ,,sugar4 ,take the proportion of one pound of sugar to half a pint of water1 with the whites of a couple of eggs2 boil it up twice1 then set it by for the impurities to rise to the top1 and skim it carefully4 ,,chapter ,,viii4 ,preserving and ,bottling4 ,attention and a little practice will ensure excellence in such preserves as are in general use in private families2 and it will always be found a more economical plan to purchase the more rare and uncommon articles of preserved fruits than to have them made at home4 ,the more sugar that is added to fruit the less boiling it requires4 ,if jellies be over-boiled1 much of the sugar will become candied1 and leave the jelly thin4 ,every thing used for the purpose of preserving should be clean and very dry1 particularly bottles for bottled fruit4 ,fruit should boil rapidly before the sugar is added1 and quietly afterwards--when preserves seem likely to become mouldy1 it is generally a sign they have not been sufficiently boiled1 and it will be requisite to boil them up again--fruit for bottling should not be too ripe1 and should be perfectly fresh2 there are various methods adopted by different cooks3 the fruit may be placed in the bottles1 and set in a moderate oven until considerably shrunken1 when the bottles should be removed and closely corked2 or the bottles may be set in a pan with cold water up to the necks1 placed over the fire2 when the fruit begins to sink remove them1 and when cold fill up each bottle with cold spring water1 cork the bottles1 and lay them on their sides in a dry place4 ,to bottle red currants--pick them carefully from the stalk1 and add1 as the currants are put in1 sifted white sugar2 let the bottles be well filled and rosin the corks1 and keep them with their necks downwards4 99 99 99 99 99 ,,brandied ,,cherries4 ,put into a large wide mouthed bottle very ripe black cherries1 add to them two pounds of loaf sugar1 a quart of brandy1 and a few cloves1 then bruise a few more cherries1 and simmer with sugar1 strain and add the juice to the cherries in the bottle1 cork closely1 and keep in a warm dry place4 99 99 99 99 99 ,,quince ,,marmalade4 ,peel1 cut into quarters1 and core two pounds of sharp apples1 and the same quantity of quinces2 put them into a jar1 with one pound of white sugar powdered and sprinkled over them2 cover them with half a pint of water1 and put in also a little bruised cochineal tied in a muslin4 ,set them in a slack oven till tender1 take out the cochineal1 and pulp the fruit to a marmalade4 ,some cooks prefer boiling the sugar and water first and scalding the fruit till tender1 and then adding them to the syrup4 99 99 99 99 99 ,,damson ,,marmalade4 ,is made in the same manner as quince1 as also apricot marmalade1 which is very fine2 the fruit must be stoned1 and some of the kernels put in with the fruit1 which are peeled1 and apricots are cut in pieces2 they should be carefully pulped through a clean sieve4 99 99 99 99 99 ,,preserved ,,apricots4 ,halve and pare ripe apricots1 or if not quite ripe1 boil them till the skin can easily be removed4 ,lay them in a dish hollow downwards1 sift over them their own weight of white sugar1 let them lay for some hours1 then put the fruit1 with the sugar and juice into a preserving pan1 and simmer till the fruit is clear1 take it out1 put it carefully into pots1 and pour over the syrup4 ,this receipt will serve as a guide for preserved nectarines1 peaches1 plums1 gages1 c4 ,a few of the kernels should always be put in with the fruit1 as they improve the flavor of the preserve4 99 99 99 99 99 ,,strawberries ,,preserved ,,whole4 ,weigh an equal quantity of fruit and white sugar powdered1 sift all the sugar over the fruit1 so that half of it shall equally be covered1 let it lay till the next day1 when boil the remainder with red currant juice1 in which simmer the strawberries until the jelly hangs about them4 ,put the strawberries into pots1 taking care not to break them1 and pour over the syrup4 ,this receipt will serve for raspberries and cherries1 which make a fine preserve4 99 99 99 99 99 ,,strawberry ,,jam4 ,bruise gently1 with the back of a wooden spoon1 six pounds of fine fresh fruit1 and boil them with very little water for twenty minutes1 stirring until the fruit and juice are well mixed2 then put in powdered loaf sugar of equal weight to the fruit1 and simmer half an hour longer4 ,if the preserve is not required to be very rich1 half the weight of sugar in proportion to the quantity of fruit may be used2 but more boiling will be requisite4 ,by this recipe also are made raspberry1 currant1 gooseberry1 apricot1 and other jams4 99 99 99 99 99 ,,red ,,currant ,,jelly4 ,strip carefully from the stems some quite ripe currants1 put them into a preserving pan1 stir them gently over a clear fire until the juice flows freely from them1 then squeeze the currants and strain the juice through a folded muslin or jelly bag2 pour it into a preserving pan1 adding1 as it boils1 white sugar1 in the proportion of one pound of sugar to one pint of juice4 ,if made with less sugar1 more boiling will be required1 by which much juice and flavour are lost4 ,a little dissolved isinglass is used by confectioners1 but it is much better without4 ,jams and jellies should be poured into pots when in a boiling state4 ,jellies should be continually skimmed till the scum ceases to rise1 so that they may be clear and fine4 ,white currant jelly and black are made in the same manner as red4 ,by this receipt can be made raspberry jelly1 strawberry jelly1 and all other kinds4 99 99 99 99 99 ,,apple ,,jelly4 ,pare1 core1 and cut small any kind of fine baking apples--say six pounds in weight2 put them in a preserving pan with one quart of water2 boil gently till the apples are very soft and broken1 then pass the juice through a jelly bag2 when1 to each pint1 add half a pound of loaf sugar1 set it on the fire to boil twenty minutes1 skimming it as the scum rises2 it must not be over boiled1 or the colour will be too dark4 99 99 99 99 99 ,,pear-,,syrup ,,or ,,jelly4 ,this preparation1 although little known in ,england1 forms an important article of economy in many parts of the ,continent4 ,the pears are first heated in a saucepan over the fire until the pulp1 skins1 c41 have separated from the juice1 which is then strained1 and boiled with coarse brown sugar to the thickness of treacle2 but it has a far more agreeable flavour4 ,it is cheaper than butter or treacle1 and is excellent spread upon bread for children4 99 99 99 99 99 ,,plum ,,jam4 ,this is a useful and cheap preserve4 ,choose the large long black plum2 to each gallon of which add three pounds of good moist sugar2 bake them till they begin to crack1 when1 put them in pots1 of a size for once using1 as the air is apt to spoil the jam4 ,,chapter ,,ix4 ,pickling4 ,the best vinegar should always be used for pickling2 in all cases it should be boiled and strained4 ,the articles to be pickled should first be parboiled or soaked in brine1 which should have about six ounces of salt to one quart of water4 ,the spices used for pickling are whole pepper1 long peppers1 allspice1 mace1 mustard-seed1 and ginger1 the last being first bruised4 ,the following is a good proportion of spice3 to one quart of vinegar put half an ounce of ginger1 the same quantity of whole-pepper and allspice1 and one ounce of mustard-seed2 four shalots1 and one clove of garlic4 ,pickles should be kept secure from the air1 or they soon become soft2 the least quantity of water1 or a wet spoon1 put into a jar of pickles1 will spoil the contents4 99 99 99 99 99 ,,to ,,pickle ,,gherkins ,,and ,,french ,,beans4 ,these are1 of all vegetables1 the most difficult to pickle1 so that their green colour and freshness may be preserved4 ,choose some fine fresh gherkins1 and set them to soak in brine for a week2 then drain them1 and pour over boiling vinegar1 prepared with the usual spices1 first having covered them with fresh vine leaves4 ,if they do not appear to be of a fine green1 pour off the vinegar1 boil it up again1 cover the gherkins with fresh green vine leaves1 and pour over the vinegar again4 ,french beans are pickled exactly the same4 99 99 99 99 99 ,,to ,,pickle ,,cauliflowers4 ,remove the stalks and leaves1 break the flower into pieces1 parboil them in brine1 then drain them1 and lay them in a jar1 and pour over boiling spiced vinegar4 99 99 99 99 99 ,,to ,,pickle ,,melon ,,mangoes4 ,cut the melons in half1 remove the pulpy part and the seeds1 soak the halves for a week in strong brine1 then fill them with the usual spices1 mustard-seed and garlic1 and tie them together with packthread2 put them in jars1 and pour over boiling spiced vinegar4 ,large cucumbers may be pickled in the same way4 99 99 99 99 99 ,,piccalili4 ,pickle gherkins1 ,french beans1 and cauliflower1 separately1 as already directed2 the other vegetables used are carrots1 onions1 capsicums1 white cabbage1 celery1 and1 indeed almost any kind may be put into this pickle1 except walnuts and red cabbage4 ,they must be cut in small pieces1 and soaked in brine1 the carrots only1 requiring to be boiled in it to make them tender2 then prepare a liquor as follows3 into half a gallon of vinegar put two ounces of ginger1 one of whole black pepper1 one of whole allspice1 and one of bruised chillies1 three ounces of shalots1 and one ounce of garlic2 boil together nearly twenty minutes2 mix a little of it in a basin1 with two ounces of flour of mustard and one ounce of turmeric1 and stir it in gradually with the rest2 then pour the liquor over the vegetables4 99 99 99 99 99 ,,to ,,pickle ,,mushrooms4 ,choose small button mushrooms1 clean and wipe them1 and throw them into cold water1 then put into a stewpan with a little salt1 and cover them with distilled vinegar1 and simmer a few minutes4 ,put them in bottles with a couple of blades or so of mace1 and when cold1 cork them closely4 99 99 99 99 99 ,,to ,,pickle ,,onions4 ,choose all of a size and soak in boiling brine1 when cold1 drain them and put them in bottles1 and fill up with hot distilled vinegar2 if they are to be white1 use white wine vinegar2 if they are to be brown1 use the best distilled vinegar1 adding1 in both cases1 a little mace1 ginger1 and whole pepper4 99 99 99 99 99 ,,to ,,pickle ,,white ,,and ,,red ,,cabbage4 ,take off the outside leaves1 cut out the stalk1 and shred the cabbage into a cullender1 sprinkle with salt1 let it remain for twenty-four hours1 then drain it4 ,put it into jars1 and fill up with boiling vinegar1 prepared with the usual spices2 if the cabbage is red1 a little cochineal powdered1 or a slice or two of beet-root is necessary to make the pickle a fine colour2 if it is white cabbage1 add instead1 a little turmeric powder4 99 99 99 99 99 ,,to ,,pickle ,,walnuts4 ,soak in brine for a week1 prick them1 and simmer in brine1 then let them lay on a sieve to drain1 and to turn black1 after which place them in jars1 and pour over boiling spiced vinegar4 99 99 99 99 99 ,,an ,,old ,,way ,,of ,,pickling ,,cucumbers4 ,cut the cucumbers in small pieces1 length ways1 with the peel left on2 lay them in salt for twenty-four hours1 then dry the pieces with a cloth1 lay them in a deep dish1 and pour over the following mixture3 some vinegar boiled with cayenne pepper1 whole ginger1 a little whole pepper1 and mustard seed1 a few ,west ,india pickles are by some considered an improvement4 ,this mixture should stand till nearly cold before covering the cucumbers1 which should then be bottled4 ,this pickle is fit for eating a few days after it is made1 and will also keep good in a dry place as long as may be required4 ,,chapter ,x4 ,receipts for ,invalids4 ,,beef ,,tea4 ,cut one pound of fleshy beef in dice1 or thin slices1 simmer for a short time without water1 to extract the juices1 then add1 by degrees1 one quart of water1 a little salt1 a piece of lemon peel1 and a sprig of parsley1 are the only necessary seasonings2 if the broth is required to be stronger put less water4 99 99 99 99 99 ,,chicken ,,panada4 ,boil a chicken till rather more than half done in a quart of water1 take of the skin1 cut off the white parts when cold1 and pound it to a paste in a mortar1 with a small quantity of the liquor it was boiled in1 season with salt1 a little nutmeg1 and the least piece of lemon peel2 boil it gently1 and make it with the liquor in which the fowl has been boiled of the required consistency4 ,it should be rather thicker than cream4 99 99 99 99 99 ,,chicken ,,broth4 ,after the white parts have been removed for the panada1 return the rest of the chicken to the saucepan1 with the liquid1 add one blade of mace1 one slice only of onion1 a little salt1 and a piece of lemon peel2 carefully remove every particle of fat4 ,vermicelli is very well adapted for this broth4 99 99 99 99 99 ,,restorative ,,jellies4 ,there are various kinds of simple restorative jellies suited to an invalid1 among the best are the following3-- 99 99 99 99 99 ,,hartshorn ,,jelly4 ,boil half a pound of hartshorn shavings in two quarts of water over a gentle fire until it becomes thick enough to hang about a spoon1 then strain it into a clean saucepan and add half a pint of sherry wine1 and a quarter of a pound of white sugar1 clear it by stirring in the whites of a couple of eggs1 whisked to a froth2 boil it for about four or five minutes1 add the juice of three lemons1 and stir all together1 when it is well curdled1 strain it and pour into the mould1 if the color is required to be deeper than the wine will make it1 a little saffron may be boiled in it4 99 99 99 99 99 ,,barley ,,jelly4 ,boil in an iron saucepan1 one tea-cup full of pearl barley1 with one quart of cold water1 pour off the water when it boils1 and add another quart1 let it simmer very gently for three hours over or near a slow fire1 stirring it frequently with a wooden spoon1 strain it1 and sweeten with white sugar1 add the juice of a lemon1 a little white wine1 and a quarter of an ounce of isinglass dissolved in a little water1 and pour it into a mould4 ,this is a very nourishing jelly4 99 99 99 99 99 ,,caudle4 ,make a fine smooth gruel of grits1 with a few spices boiled in it1 strain it carefully and warm as required1 adding white wine and a little brandy1 nutmeg1 lemon peel1 and sugar1 according to taste1 some persons put the yolk of an egg4 99 99 99 99 99 ,,rice ,,caudle4 ,boil half a pint of milk1 add a spoonful of ground rice mixed with a little milk till quite smooth1 stir it into the boiling milk1 let it simmer till it thickens1 carefully straining it1 and sweeten with white sugar4 99 99 99 99 99 ,,barley ,,milk4 ,boil half a pound of pearl barley in one quart of new milk1 taking care to parboil it first in water1 which must be poured off1 sweeten with white sugar4 ,this is better made with pearl barley than the prepared barley4 99 99 99 99 99 ,,restorative ,,milk4 ,boil a quarter of an ounce of isinglass in a pint of new milk till reduced to half1 and sweeten with sugar candy4 99 99 99 99 99 ,,milk ,,porridge4 ,make a fine gruel with new milk without adding any water1 strain it when sufficiently thick1 and sweeten with white sugar4 ,this is extremely nutritive and fattening4 99 99 99 99 99 ,,wine ,,whey4 ,set on the fire in a saucepan a pint of milk1 when it boils1 pour in as much white wine as will turn it into curds1 boil it up1 let the curds settle1 strain off1 and add a little boiling water1 and sweeten to taste4 99 99 99 99 99 ,,tamarind ,,whey4 ,boil three ounces of tamarinds in two pints of milk1 strain off the curds1 and let it cool4 ,this is a very refreshing drink4 99 99 99 99 99 ,,plain ,,whey4 ,put into boiling milk as much lemon juice or vinegar as will turn it1 and make the milk clear1 strain1 add hot water1 and sweeten4 99 99 99 99 99 ,,orgeat4 ,beat three ounces of almonds with a table-spoonful of orange-flour water1 and one bitter almond2 then pour one pint of new milk1 and one pint of water to the paste1 and sweeten with sifted white sugar2 half an ounce of gum-arabic is a good addition for those who have a tender chest4 99 99 99 99 99 ,,irish ,,moss4 ,boil half an ounce of carrageen or ,irish moss1 in a pint and a half of water or milk till it is reduced to a pint2 it is a most excellent drink for delicate persons or weakly children4 99 99 99 99 99 ,a ,,fine ,,soft ,,drink ,,for ,a ,,cough4 ,add to a quarter of a pint of new milk warmed1 a beaten new laid egg1 with a spoonful of capillaire1 and the same of rose water4 99 99 99 99 99 ,a ,,refreshing ,,drink4 ,cut four large apples in slices1 and pour over a quart of boiling water1 let them stand till cold1 strain the liquor1 and sweeten with white sugar2 a little lemon peel put with the apples improves the flavour4 99 99 99 99 99 ,a ,,very ,,fine ,,emmolient ,,drink4 ,wash and rinse extremely well one ounce of pearl barley1 then put to it one ounce of sweet almonds beaten fine1 and a piece of lemon peel1 boil together till the liquor is of the thickness of cream and perfectly smooth1 then put in a little syrup of lemon and capillaire4 99 99 99 99 99 ,a ,,cooling ,,drink ,,in ,,fever4 ,put a little tea-sage1 and a couple of sprigs of balm into a jug1 with a lemon thinly sliced1 and the peel cut into strips1 pour over a quart of boiling water1 sweeten and let it cool4 ,,appendix4 ,,french ,,method ,,of ,,making ,,coffee4 ,take in the proportion of one ounce of the berries to half a pint of water1 and grind them at the instant of using them4 ,put the powder into a coffee biggin1 press it down closely1 and pour over a little water sufficient to moisten it1 and then add the remainder by degrees2 the water must be perfectly boiling all the time2 let it run quite through before the top of the percolator is taken off1 it must be served with an equal quantity of boiling milk4 ,coffee made in this manner is much clearer and better flavored than when boiled1 and it is a much more economical method than boiling it4 99 99 99 99 99 ,a ,,french ,,receipt ,,for ,,making ,,chocolate4 ,take one ounce of chocolate1 cut it in small pieces1 and boil it about six or seven minutes with a small teacup full of water2 stir it till smooth1 then add nearly a pint of good milk1 give it another boil1 stirring or milling it well1 and serve directly4 ,if required very thick1 a larger proportion of chocolate must be used4 99 99 99 99 99 ,,egg ,,wine4 ,beat a fresh egg1 and add it to a tumbler of white wine and water1 sweetened and spiced2 set it on the fire1 stir it gently one way until it thickens2 this1 with toast1 forms a light nutritive supper4 99 99 99 99 99 ,,mulled ,,wine4 ,boil a little spice1 cinnamon1 ginger1 and cloves1 in water1 till the flavor is gained1 then add wine1 as much as may be approved1 sugar and nutmeg2 a strip or two of orange rind cut thin will be found a great improvement4 99 99 99 99 99 ,,to ,,make ,,punch4 ,to make one quart1 provide two fine fresh lemons1 and rub off the outer peel upon a few lumps of sugar2 put the sugar into a bowl with four ounces of powdered sugar1 upon which press the juice of the lemons1 and pour over one pint and a half of very hot water that has not boiled1 then add a quarter of a pint of rum1 and the same quantity of brandy2 stir well together and strain it1 and let it stand a few minutes before it is drank4 ,whiskey punch is made after the same method2 the juice and thin peel of a ,seville orange add variety of flavor to punch1 particularly of whiskey punch4 99 99 99 99 99 ,,milk ,,punch4 ,put into a quart of new milk the thinly pared rind of a lemon1 and four ounces of lump sugar2 let it boil slowly1 remove the peel1 and stir in the yolks of two eggs1 previously mixed with a little cold milk2 add by degrees a tea-cup full of rum1 the same of brandy2 mill the punch to a fine froth1 and serve immediately in quite warm glasses4 ,the punch must not be allowed to boil after the eggs have been added4 99 99 99 99 99 ,a ,,french ,,plum ,,pie4 ,stew one pound of fine dried ,french plums until tender1 in water1 rather more than enough to cover1 with one glass of port wine1 and four ounces of white sugar1 which must however not be added until the plums are quite tender1 then pour them with the liquor into a pie-dish1 and cover with a rich puff paste1 and bake4 99 99 99 99 99 ,,roasted ,,chestnuts ,,for ,,desserts4 ,chestnuts are so frequently sent to table uneatable1 that we will give the ,french receipt for them4 ,they should be first boiled for five minutes1 and then finish them in a pan over the fire2 they will after the boiling require exactly fifteen minutes roasting2 the skin must be slightly cut before they are cooked4 99 99 99 99 99 ,,to ,,roast ,,partridges ,,and ,,pheasants4 ,they may be either piqu or not2 partridges require roasting rather more than half an hour1 pheasants three-quarters1 if small1 otherwise an hour2 they are served with bread sauce4 ,partridges may be stewed as pigeons4 99 99 99 99 99 ,,to ,,roast ,,venison4 ,wipe the venison dry1 sprinkle with salt1 and cover with writing paper rubbed with clarified fat2 cover this with a thick paste made of flour and water1 round which1 tie with packthread white kitchen paper1 so as to prevent the paste coming off2 set the venison before a strong fire1 and baste it directly and continue until it is nearly done1 then remove the paper1 paste1 c42 draw the venison nearer the fire1 dredge it with flour1 and continue basting2 it should only take a light brown1 and should be rather under than over-done2 a large haunch requires from three to four hours roasting1 a small one not above three4 ,serve with the knuckle1 garnished with a fringe of white paper1 and with gravy and red currant jelly1 either cold or melted1 in port wine1 and served hot4 99 99 99 99 99 ,a ,,venison ,,pasty4 ,having baked or boiled two hours in broth1 with a little seasoning1 any part selected1 cut the meat in pieces1 season with cayenne pepper1 salt1 pounded mace1 and a little allspice1 place it into a deep dish2 lay over thin slices of mutton fat1 and pour a little strong beef gravy flavored with port wine into the dish2 cover with a thick puff paste1 and bake4 99 99 99 99 99 ,,salmon ,,pie4 ,cut two pounds of fine fresh salmon in slices about three quarters of an inch thick1 and set them aside on a dish1 clean and scrape five or six anchovies and halve them1 then chop a small pottle of mushrooms1 a handful of fresh parsley1 a couple of shalots1 and a little green thyme4 ,put these together into a saucepan1 with three ounces of butter1 a little pepper1 salt1 nutmeg1 and tarragon2 add the juice of a lemon1 and half a pint of good brown gravy1 and let the whole simmer1 gently stirring it all the time2 also slice six eggs boiled hard1 then line a pie-dish with good short paste1 and fill it with alternate layers of the slices of salmon1 hard eggs1 and fillets of anchovies1 spreading between each layer the herb sauce1 then cover the dish with the paste1 and bake in a moderately heated oven4 99 99 99 99 99 ,,chicken ,,pudding4 ,line a basin with a good beef-suet paste1 and fill it with chicken1 prepared in the following way3 cut up a small chicken1 lightly fry the pieces1 then place them in a stew-pan1 with thin slices of chorissa1 or1 if at hand1 slices of smoked veal1 add enough good beef gravy to cover them2 season with mushroom essence or powder1 pepper1 salt1 and a very small quantity of nutmeg1 and mace2 simmer gently for a quarter of an hour1 and fill the pudding2 pour over part of the gravy and keep the rest to be poured over the pudding when served in the dish4 ,the pudding1 when filled1 must be covered closely with the paste1 the ends of which should be wetted with a paste brush to make it adhere closely4 99 99 99 99 99 ,a ,,fine ,,beefsteak ,,pie4 ,cut two pounds of beef steaks into large collops1 fry them quickly over a brisk fire1 then place them in a dish in two or three layers1 strewing between each1 salt1 pepper1 and mushroom powder2 pour over a pint of strong broth1 and a couple of table-spoonsful of ,harvey-sauce2 cover with a good beef suet paste1 and bake for a couple of hours4 ,the most delicate manner of preparing suet for pastry is to clarify it1 and use it as butter2 this will be found a very superior method for meat pastry4 99 99 99 99 99 ,,an ,,easy ,,receipt ,,for ,a ,,charlotte ,,russe4 ,trim straitly about six ounces of savoy biscuits1 so that they may fit closely to each other2 line the bottom and sides of a plain mould with them1 then fill it with a fine cream made in the following manner3 put into a stewpan three ounces of ratafias1 six of sugar1 the grated rind of half an orange1 the same quantity of the rind of a lemon1 a small piece of cinnamon1 a wine-glass full of good maraschino1 or fine noyeau1 one pint of cream1 and the well beaten yolks of six eggs2 stir this mixture for a few minutes over a stove fire1 and then strain it1 and add half a pint more cream1 whipped1 and one ounce of dissolved isinglass4 ,mix the whole well together1 and set it in a basin imbedded in rough ice2 when it has remained a short time in the ice fill the mould with it1 and then place the mould in ice1 or in a cool place1 till ready to serve4 99 99 99 99 99 ,,another ,,excellent ,,receipt ,,for ,a ,,fruit ,,charlotte4 ,line a jelly mould with fine picked strawberries1 which must first be just dipped into some liquid jelly1 to make them adhere closely1 then fill the mould with some strawberry cream1 prepared as follows3 take a pottle of scarlet strawberries1 mix them with half a pound of white sugar1 rub this through a sieve1 and add to it a pint of whipped cream1 and one ounce and a half of dissolved isinglass2 pour it into the mould1 which must be immersed in ice until ready to serve1 and then carefully turned out on the dish1 and garnished according to fancy4 99 99 99 99 99 ,,iced ,,pudding4 ,parboil three quarters of a pound of ,jordan almonds1 and one quarter of bitter almonds1 remove the skins and beat them up to a paste1 with three quarters of a pound of white pounded sugar1 add to this six yolks of beaten eggs1 and one quart of boiled cream1 stir the whole for a few minutes over a stove fire1 strain it1 and pour it into a freezing pot1 used for making ices2 it should be worked with a scraper1 as it becomes set by freezing2 when frozen sufficiently firm1 fill a mould with it1 cover it with the lid1 and let it remain immersed in rough ice until the time for serving4 99 99 99 99 99 ,,italian ,,salad4 ,cut up the white parts of a cold fowl1 and mix it with mustard and cress1 and a lettuce chopped finely1 and pour over a fine salad mixture1 composed of equal quantities of vinegar and the finest salad oil1 salt1 mustard1 and the yolks of hard boiled eggs1 and the yolk of one raw egg1 mixed smoothly together2 a little tarragon vinegar is then added1 and the mixture is poured over the salad2 the whites of the eggs are mixed1 and serve to garnish the dish1 arranged in small heaps alternately with heaps of grated smoked beef2 two or three hard boiled eggs are cut up with the chicken in small pieces and mixed with the salad2 this is a delicate and refreshing entre2 the appearance of this salad may be varied by piling the fowl in the centre of the dish1 then pour over the salad mixture1 and make a wall of any dressed salad1 laying the whites of the eggs 7after the yolks have been removed for the mixture71 cut in rings on the top like a chain4 ,,the ,,toilette4 ,,chapter ,i4 ,the ,complexion4 ,the various cosmetics sold by perfumers1 assuming such miraculous powers of beautifying the complexion1 all contain1 in different proportions1 preparations of mercury1 alcohol1 acids1 and other deleterious substances1 which are highly injurious to the skin2 and their continual application will be found to tarnish it1 and produce furrows and wrinkles far more unsightly than those of age1 beside which they are frequently absorbed by the vessels of the skin1 enter the system1 and seriously disturb the general health4 ,a fine fresh complexion is best ensured by the habitual use of soft water1 a careful avoidance of all irritants1 such as harsh winds1 dust1 smoke1 a scorching sun1 and fire heat2 a strict attention to diet1 regular ablutions1 followed by friction1 frequent bathing1 and daily exercise1 active enough to promote perspiration1 which1 by carrying off the vicious secretions1 purifies the system1 and perceptibly heightens the brilliancy of the skin4 ,these are the simple and rational means pursued by the females of the east to obtain a smooth and perfect skin1 which is there made an object of great care and consideration4 ,and it is a plan attended1 invariably1 with the most complete success4 ,cosmetic baths1 composed of milk1 combined with various emollient substances are also in frequent use among the higher classes in the ,east2 and we have been informed that they are gradually gaining favour in ,france and ,england4 ,we shall give the receipt for one1 as we received it from the confidential attendant of an ,english lady1 who is in the habit of using it every week1 and we can confidently recommend it to the notice of our readers4 ,the luxurious ladies of ancient ,rome1 who sacrificed so much time and attention to the adornment of their persons1 always superintended the preparation of their cosmetics1 which were of the most innocent and simple description--the first receipt we subjoin was one in general use with them1 and will be found efficacious in removing roughness1 or coarseness1 arising from accidental causes1 and imparting that polished smoothness so essential to beauty4 99 99 99 99 99 ,,an ,,old ,,roman ,,receipt ,,for ,,improving ,,the ,,skin4 ,boil a dessert spoonful of the best wheaten flour with half a pint of fresh asses milk2 when boiling1 stir in a table-spoonful of the best honey1 and a tea-spoonful of rose water1 then mix smoothly1 place in small pots1 and use a little of it after washing2 it is better not to make much at a time1 as when stale it is liable to irritate the skin4 99 99 99 99 99 ,a ,,valuable ,,receipt ,,for ,,the ,,skin4 ,boil in half a pint of new milk a thick slice of stale bread1 and a tea-spoonful of gum arabic2 when boiled1 set it at a little distance from the fire to simmer almost to a jelly1 then pass it through a folded muslin1 and stir in a spoonful of oil of almonds1 and the same quantity of honey1 with a pinch of common salt2 when cold it will be a stiff jelly4 ,a little of this mixture warmed and spread upon the skin1 about the thickness of a crown piece1 and left on till it cools1 will remove1 like magic1 all appearance of the dry scurf to which some of the finest skins are subject4 99 99 99 99 99 ,,an ,,emollient ,,paste4 ,blanch half a pound of sweet almonds1 and two ounces of bitter almonds1 and pound them in a mortar1 then make them into a paste with rose water2 this paste is a fine emollient4 99 99 99 99 99 ,a ,,superior ,,ointment ,,for ,,chaps1 ,,roughness1 ,,etc4 ,mix with a gill of fresh cream a spoonful of beaten almonds2 when perfectly smooth put it in toilette pots1 and use as ointment for chaps1 c42 it will keep for a week if a little spirit of camphor is added to it4 99 99 99 99 99 ,,wash ,,for ,,pimples4 ,dissolve half a dram of salt of tartar in three ounces of spirit of wine1 and apply with soft linen2 this is an excellent wash for pimples1 but1 as these are in general the result of some derangement of the system1 it will be wiser to discover and remedy the cause1 than merely attending to the result4 99 99 99 99 99 ,,lotion ,,for ,,removing ,,freckles4 ,mix one dram of spirit of salts1 half a pint of rain water1 and half a tea-spoonful of spirit of lavender1 and bottle for use4 ,this lotion will often be efficacious in removing freckles4 99 99 99 99 99 ,,cold ,,cream4 ,warm gently together four ounces of oil of almonds1 and one ounce of white wax1 gradually adding four ounces of rose water2 this is one of the best receipts for making cold cream4 99 99 99 99 99 ,a ,,fine ,,soap4 ,blanch and beat to a paste two ounces of bitter almonds1 with a small piece of camphor1 and one ounce and a half of tincture of ,benjamin2 add one pound of curd soap in shavings1 and beat and melt well together1 and pour into moulds to get cool2 the above is a very fine soap4 99 99 99 99 99 ,,lip ,,salve4 ,mix together one ounce of white wax1 the same of beef marrow1 with a small piece of alkanet root tied up in muslin2 perfume it according to fancy1 strain1 and pot while hot2 the above is a fine salve for chapped lips4 99 99 99 99 99 ,,chesnut ,,paste ,,for ,,rendering ,,the ,,hands ,,white ,,and ,,soft4 ,boil a dozen fine large chesnuts1 peeled and skinned1 in milk2 when soft beat them till perfectly smooth with rose water2 a tea-spoonful of this mixture thrown into the water before washing the hands renders them beautifully white and soft4 99 99 99 99 99 ,,superior ,,milk ,,of ,,roses4 ,boil fresh rose leaves in asses milk1 and bottle it off for immediate use2 it will be found far more efficacious than the milk of roses sold by perfumers4 99 99 99 99 99 ,,an ,,excellent ,,receipt ,,for ,,lip ,,salve4 ,melt one ounce of spermacetti1 soften sufficiently with oil of almonds1 color it with two or three grains of powdered cochineal1 and pour while warm into small toilet pots4 ,we mention the cochineal to colour the salve1 it being usual to make lip salve of a pale rose colour1 but we should consider it far more healing in its effects without it4 99 99 99 99 99 ,a ,,cosmetic ,,bath4 ,boil slowly one pound of starwort in two quarts of water1 with half a pound of linseed1 six ounces of the roots of the water lily1 and one pound of bean meal2 when these have boiled for two hours1 strain the liquor1 and add to it two quarts of milk1 one pint of rose water1 and a wine glass of spirits of camphor2 stir this mixture into a bath of about ninety-eight degrees4 99 99 99 99 99 ,,superior ,,cold ,,cream4 ,melt together one drachm of spermacetti1 the same quantity of white wax1 and two fluid ounces of oil of almond2 while these are still warm1 beat up with them as much rose water as they will absorb4 ,this is a very healing kind of cold cream4 ,the usual cold cream sold by perfumers is nothing more than lard1 beat up with rose-water1 which is heating and irritating to the skin4 99 99 99 99 99 ,,paste ,,for ,,rendering ,,the ,,skin ,,supple ,,and ,,smooth 7,,an ,,english ,,receipt74 ,mix half a pound of mutton or goose fat well boiled down and beaten up well with two eggs1 previously whisked with a glass of rose-water2 add a table-spoonful of honey1 and as much oatmeal as will make it into a paste4 ,constant use of this paste will keep the skin delicately soft and smooth4 99 99 99 99 99 ,,to ,,remove ,,tan4 ,cut a cucumber into pieces after having peeled it1 and let the juice drain from it for twelve hours1 pour it off1 and add to it an equal quantity of orange flower-water1 with a small piece of camphor dissolved in a wine-glass of soft water1 bottle the mixture1 and wash the parts that have been exposed to the sun two or three times in the twenty-four hours4 99 99 99 99 99 ,,eau ,,de ,,cologne4 ,mix together one ounce of essence of bergamot1 the same quantity of essence of lemon1 lavender1 and orange flower-water1 two ounces of rosemary and honey-water1 with one pint of spirits of wine2 let the mixture stand a fortnight1 after which put it into a glass retort1 the body of which immerse in boiling water contained in a vessel placed over a lamp 7a coffee lamp will answer the purpose71 while the beak of the retort is introduced into a large decanter2 keep the water boiling while the mixture distils into the decanter1 which should be covered with cold wet cloths1 in this manner excellent ,eau de ,cologne may be obtained at a very small expense4 99 99 99 99 99 ,,transparent ,,soap4 ,put into a bottle1 windsor soap in shavings1 half fill it with spirits of wine1 set it near the fire till the soap is dissolved1 when1 pour it into moulds to cool4 99 99 99 99 99 ,,milk ,,of ,,roses4 ,put into a bottle one pint of rose-water1 one ounce of oil of almonds2 shake well together1 then add fifty drops of oil of tartar4 99 99 99 99 99 ,,hungary ,,water4 ,put into a bottle one pint of spirits of wine1 one gill of water1 and half an ounce of oil of rosemary2 shake well together4 99 99 99 99 99 ,,lavender ,,water4 ,take three drachms of ,english oil of lavender1 spirits of wine one pint2 shake in a quart bottle1 then add one ounce of orange flower-water1 one ounce of rose-water1 and four ounces of distilled water2 those who approve of the musky odour which lavender water sometimes has1 may add three drachms of essence of ambergris or musk4 99 99 99 99 99 ,,essence ,,of ,,roses4 ,put into a bottle the petals of the common rose1 and pour upon them spirits of wine1 cork the bottle closely1 and let it stand for three months1 it will then be little inferior to otto of roses4 99 99 99 99 99 ,,essence ,,of ,,lavender4 ,is prepared according to the above recipe1 the lavender being substituted for the roses4 99 99 99 99 99 ,,scent ,,bags4 ,small bags filled with iris root diffuses a delicate perfume over drawers1 c4 ,a good receipt for a scent-bag is as follows3 two pounds of roses1 half a pound of cyprus powder1 and half a drachm of essence of roses2 the roses must be pounded1 and with the powder put into silk bags1 the essence may be dropped on the outside4 99 99 99 99 99 ,,essence ,,of ,,musk4 ,mix one dram of musk with the same quantity of pounded loaf sugar2 add six ounces of spirits of wine2 shake together and pour off for use4 99 99 99 99 99 ,,oil ,,of ,,roses4 ,a few drops of otto of roses dissolved in spirits of wine forms the esprit de rose of the perfumers--the same quantity dropped in sweet oil forms their huile antique a la rose4 ,,chapter ,,ii4 ,the ,hair4 ,all stimulating lotions are injurious to the hair2 it should be cut every two months3 to clean it1 there is nothing better than an egg beaten up to a froth1 to be rubbed in the hair1 and afterwards washed off with elder flower-water2 but clear soft water answers every purpose of cleanliness1 and is far better for the hair than is usually imagined4 ,one tea-spoonful of honey1 one of spirits of wine1 one of rosemary1 mixed in half a pint of rose-water1 or elder flower-water1 and the same quantity of soft water1 forms an excellent lotion for keeping the hair clean and glossy4 ,a fine pomatum is made by melting down equal quantities of mutton suet and marrow1 uncooked1 and adding a little sweet oil to make it of a proper consistency1 to which any perfume may be added4 ,if essence of rosemary is the perfume used1 it will be found to promote the growth of the hair4 ,rum and oil of almonds will be of use for the same purpose4 ,a warm cloth to rub the hair after brushing imparts a fine shiny smoothness4 ,as a bandoline to make the hair set close1 the following will be found useful and cheap3 take a cupful of linseed1 pour over it sufficient boiling water to over1 let it stand some hours1 and then pour over three table spoonsful of rose-water2 stir the seeds well about1 and strain it off into a bottle and it will be ready for use2 or take a tea-spoonful of gum arabic with a little ,irish moss1 boil them in half a pint of water till half is boiled away2 strain and perfume4 ,to remove superfluous hairs1 the following receipt will be found effectual1 although requiring time and perseverance3 mix one ounce of finely powdered pumice-stone with one ounce of powdered quick-lime1 and rub the mixture on the part from which the hair is to be removed1 twice in twenty-four hours2 this will destroy the hair1 and is an innocent application4 ,in the ,east1 a depilatory is in use1 which we subjoin1 but which requires great care in employing1 as the ingredients are likely to injure the skin if applied too frequently1 or suffered to remain on too long3 mix with one ounce of quick-lime1 one ounce of orpiment2 put the powder in a bottle with a glass stopper2 when required for use1 mix it into a paste with barley-water2 apply this over the part1 and let it remain some minutes1 then gently take it off with a silver knife1 and the hairs will be found perfectly removed2 the part should then be fomented to prevent any of the powder being absorbed by the skin1 and a little sweet oil or cold cream should be wiped over the surface with a feather4 ,,chapter ,,iii4 ,teeth4 ,water is not always sufficient to clean the teeth1 but great caution should be used as to the dentifrices employed4 ,charcoal1 reduced to an impalpable powder1 and mixed with an equal quantity of magnesia1 renders the teeth white1 and stops putrefaction4 ,also two ounces of prepared chalk1 mixed with half the quantity of powdered myrrh1 may be used with confidence4 ,or1 one ounce of finely powdered charcoal1 one ounce of red kino1 and a table spoonful of the leaves of sage1 dried and powdered4 ,a most excellent dentifrice1 which cleans and preserves the teeth1 is made by mixing together two ounces of brown rappee snuff1 one of powder of bark1 and one ounce and a half of powder of myrrh4 ,when the gums are inclined to shrink from the teeth1 cold water should be used frequently to rinse the mouth2 a little alum1 dissolved in a pint of water1 a tea-cup full of sherry wine1 and a little tincture of myrrh or bark1 will be found extremely beneficial in restoring the gums to a firm and healthy state4 ,this receipt was given verbally by one of our first dentists4 ,every precaution should be used to prevent the accumulation of tartar upon the teeth2 this is best done by a regular attention to cleanliness1 especially during and after illness4 ,prevention is always better than cure1 and the operation of scaling often leaves the teeth weak and liable to decay4 ,acids of all sorts are injurious to the teeth1 and very hot or cold liquids discolour them4 ,the best toothpick is a finely-pointed stick of cedar4 ,toothbrushes should not be too hard1 and should be used1 not only to the teeth1 but to the gums1 as friction is highly salutary to them4 ,to polish the front teeth1 it is better to use a piece of flannel than a brush4 ,toothache is a very painful malady1 and the sufferer often flies to the most powerful spirits to obtain relief2 but they afford only temporary ease1 and lay the foundation for increased pain4 ,a poultice laid on the gum not too hot takes off inflammation1 or laudanum and spirits of camphor applied to the cheek externally2 or mix with spirits of camphor an equal quantity of myrrh1 dilute it with warm water1 and hold it in the mouth2 also a few drops of laudanum and oil of cloves applied to decayed teeth often affords instantaneous relief4 ,powdered cloves and powdered alum1 rubbed on the gum and put in the diseased tooth will sometimes lessen the pain4 ,toothache often proceeds from some irritation in the digestive organs or the nervous system3 in such cases pain can only be removed by proper medical treatment4 ,,chapter ,,iv4 ,hands4 ,nothing contributes more to the elegance and refinement of a lady's appearance than delicate hands2 and it is surprising how much it is in the power of all1 by proper care and attention1 to improve them4 ,gloves should be worn at every opportunity1 and these should invariably be of kid2 silk gloves and mittens1 although pretty and tasteful1 are far from fulfilling the same object4 ,the hands should be regularly washed in tepid water1 as cold water hardens1 and renders them liable to chap1 while hot water wrinkles them4 ,all stains of ink1 c41 should be immediately removed with lemon-juice and salt3 every lady should have a bottle of this mixture on her toilette ready prepared for the purpose4 ,the receipts which we have already given as emollients for the skin are suitable for softening the hands and rendering them smooth and delicate4 ,the nails require daily attention3 they should be cut every two or three days in an oval form4 ,a piece of flannel is better than a nail-brush to clean them with1 as it does not separate the nail from the finger4 ,when dried1 a little pummice-stone1 finely powdered1 with powdered orris-root1 in the proportion of a quarter of a tea-spoonful to a tea-spoonful of the former1 mixed together1 and rubbed on the nails gently1 gives them a fine polish1 and removes all inequalities4 ,a piece of sponge1 dipped in oil of roses and emery1 may be used for the same purpose4 ,when the nails are disposed to break1 a little oil or cold cream should be applied at night4 ,sand-balls are excellent for removing hardness of the hands4 ,palm soap1 ,castille soap1 and those which are the least perfumed1 should always be preferred4 ,night-gloves are considered to make the hands white and soft1 but they are attended with inconvenience1 besides being very unwholesome2 and the hands may be rendered as white as the nature of the complexion will allow1 by constantly wearing gloves in the day-time1 and using any of the emollients we have recommended for softening and improving the skin4 ,,chapter ,v4 ,dress4 ,in dress1 simplicity should be preferred to magnificence3 it is surely more gratifying to be admired for a refined taste1 than for an elaborate and dazzling splendour2--the former always produces pleasing impressions1 while the latter generally only provokes criticism4 ,too costly an attire forms a sort of fortification around a woman which wards off the admiration she might otherwise attract4 ,the true art of dress is to make it harmonize so perfectly with the style of countenance and figure as to identify it1 as it were1 with the character of the wearer4 ,all ornaments and trimmings should be adopted sparingly2 trinkets and jewellery should seldom appear to be worn merely for display2 they should be so selected and arranged as to seem necessary1 either for the proper adjustment of some part of the dress1 or worn for the sake of pleasing associations4 ,fashion should never be followed too closely1 still less should a singularity of style be affected2 the prevailing mode should be modified and adapted to suit individual peculiarity4 ,the different effect of colours and the various forms of dress should be duly considered by every lady1 as a refined taste in dress indicates a correct judgment4 ,a short stout figure should avoid the loose flowing robes and ample drapery suitable for tall slight women2 while these again should be cautious of adopting fashions which compress the figure1 give formality1 or display angles4 ,the close-fitting corsage and tight sleeve1 becoming to the short1 plump female1 should be modified with simple trimmings1 to give fullness and width across the shoulders and bust1 and a rounded contour to the arms4 ,flounces and tucks1 which rise high in the skirt1 are not suitable to short persons2 they cut the figure and destroy symetry4 ,to tall women1 on the contrary1 they add grace and dignity4 ,dresses made half high are extremely unbecoming2 they should either be cut close up to the throat or low4 ,it is1 however1 in bad taste to wear them very low on the shoulders and bosom3 in youth1 it gives evidence of the absence of that modesty which is one of its greatest attractions2 and in maturer years it is the indication of a depraved coquetry1 which checks the admiration it invites4 ,it is always requisite for a lady to exert her own taste in the choice of form1 colour1 and style1 and not leave it to the fancy of her dress-maker1 as although the person she employs may be eminently qualified for her profession1 a lady who possesses any discernment can best judge of what is suitable to her style of countenance and figure4 ,in dress there should be but one prevailing colour1 to which all others should be adapted1 either by harmonising with it1 or by contrast2 in the latter case the relieving color should be in small quantity1 or it would overpower the other in effect1 as a general rule1 sombre negative colours show off a woman to the greatest advantage1 just as the beauties of a painting are enhanced by being set in a dull frame2 still1 there are some occasions with which the gayer tints accord better1 and as propriety and fitness are matters of high consideration1 the woman of taste must be guided in the selection of her apparel by the knowledge of the purport for which it is intended1 always endeavouring to fix on that shade of colour which best becomes her complexion4 ,,chapter ,,vi4 ,effect of ,diet on ,complexion4 ,as the color of the skin depends upon the secretions of the rete mucuosum1 or skin1 which lies immediately beneath the epedirmis1 or scarf skin1 and as diet is capable of greatly influencing the nature of these secretions1 a few words respecting it may not be here entirely misplaced4 ,all that is likely to produce acrid humours1 and an inflamatory or impoverished state of the blood1 engenders vicious secretions1 which nature struggles to free herself from by the natural outlet of the skin1 for this organ is fitted equally1 to excrete and secrete4 ,fermented and spirituous liquors1 strong tea and coffee should be avoided1 for they stimulate and exhaust the vital organs1 and interrupt the digestive functions1 thereby producing irritation of the internal linings of the stomach1 with which the skin sympathises4 ,water1 on the other hand1 is the most wholesome of all beverages1 it dilutes and corrects what is taken into the stomach1 and contributes to the formation of a perfect chyle4 ,milk is very nutritious1 it produces a full habit of body1 and promotes plumpness1 restores vigour and freshness1 besides possessing the property of calming the passions1 and equalising the temper4 ,eggs are1 in general1 considered bilious1 except in a raw state1 when they are precisely the reverse2 this is a fact1 now so universally acknowledged1 that they are always recommended in cases of jaundice and other disorders of the bile4 ,spices1 and highly seasoned meats import a dryness to the skin1 and render the body thin and meagre4 ,animal food taken daily requires constant exercise1 or it is apt to render the appearance coarse and gross4 ,it should be combined with farinaceous and vegetable food1 in order to correct the heating effects of a concentrated animal diet4 ,excess as to quantity should be strictly guarded against4 ,when the stomach is overloaded it distributes a badly digested mass throughout the system1 which is sure to be followed by irritation and disease1 and by undermining the constitution1 is one of the most certain methods of destroying beauty4 ,,chapter ,,vii4 ,influence of the ,mind as regards ,beauty4 ,all passions give their corresponding expression to the countenance2 if of frequent occurrence they mark it with lines as indelible as those of age1 and far more unbecoming4 ,to keep these under proper control is1 therefore1 of high importance to beauty4 ,nature has ordained that passions shall be but passing acts of the mind1 which1 serving as natural stimulants1 quicken the circulation of the blood1 and increase the vital energies2 consequently1 when tempered and subdued by reason1 they are rather conducive than otherwise1 both to beauty and to health4 ,it is the habitual frame of mind1 the hourly range of thought which render the countenance pleasing or repulsive2 we should not forget that the face is the index of the mind4 ,the exercise of the intellect and the development of noble sentiments is as essential for the perfection of the one1 as of the other1 fretful1 envious1 malicious1 ill humoured feelings must never be indulged by those who value their personal appearance1 for the existence of these chronic maladies of the mind1 cannot be concealed4 ,on peut tromper un autre1 mais pas tous les autres4 ,in the same way candour1 benevolence1 pity1 and good temper1 exert the most happy influence over the whole person2--shine forth in every look and every movement with a fascination which wins its way to all hearts4 ,symmetry of form is a rare and exquisite gift1 but there are other conditions quite as indispensable to beauty4 ,let a woman possess but a very moderate share of personal charms1 if her countenance is expressive of intellect and kind feelings1 her figure buoyant with health1 and her attire distinguished by a tasteful simplicity1 she cannot fail to be eminently attractive1 while ill health--a silly or unamiable expression1 and a vulgar taste--will mar the effect of form and features the most symetrical4 ,a clever writer has said1 ,beauty is but another name for that expression of the countenance which is indicative of sound health1 intelligence1 and good feeling4 ,if so1 how much of beauty is attainable to all6 ,health1 though often dependant upon circumstances beyond our control1 can1 in a great measure1 be improved by a rational observance of the laws which nature has prescribed1 to regulate the vital functions4 ,over intellect we have still more power4 ,it is capable of being so trained as to approach daily nearer and nearer to perfection4 ,the thoughts are completely under our own guidance and must never be allowed to wander idly or sinfully2 they should be encouraged to dwell on subjects which elevate the mind and shield it from the petty trivialities which irritate and degrade it4 ,nothing is more likely to engender bitter thoughts than idleness and ennui4 ,occupations should be selected with a view to improve and amuse2 they should be varied1 to prevent the lassitude resulting from monotony2 serious meditations and abstract studies should be relieved by the lighter branches of literature2 music should be assiduously cultivated2 nothing more refines and exalts the mind2 not the mere performance of mechanical difficulties1 either vocal or instrumental1 for these1 unless pursued with extreme caution1 enlarge the hand and fatigue the chest1 without imparting the advantages we allude to4 ,drawing is highly calculated to enhance feminine beauty2 the thoughts it excites are soothing and serene1 the gentle enthusiasm that is felt during this delightful occupation not only dissipates melancholy and morbid sensibility1 but by developing the judgment and feeling1 imparts a higher tone of character to the expression of the countenance4 ,indolent persons are apt to decide that they have no taste for such or such pursuits1 forgetting that tastes may be acquired by the mind as well as by the palate1 and only need a judicious direction4 ,frivolous employment1 and vitiated sentiments would spoil the finest face ever created4 ,body and mind are1 in fact1 so intimately connected1 that it is futile1 attempting to embellish the one1 while neglecting the other1 especially as the highest order of all beauty is the intellectual4 ,let those females1 therefore1 who are the most solicitous about their beauty1 and the most eager to produce a favourable impression1 cultivate the moral1 religious1 and intellectual attributes1 and in this advice consists the recipe for the finest cosmetic in the world1 viz4--,,content4 ,,index4 ,almondegos soup1 #aa4 ,almond pudding1 #aag4 rice1 #abf4 paste1 #abg4 tea-cakes1 #aeb4 ,amnastich1 #hc4 ,apple charlotte1 #aci1 #adj4 jelly1 #aff4 sauce1 #bc4 ,apricot jam1 #afe4 preserve1 #afd4 marmalade1 #afc4 ,arrowroot pudding1 #acf4 ,asparagus sauce1 #bh4 soup1 #ab4 ,barley milk1 #agh4 jelly1 #agg4 soup1 #ad4 ,batter pudding1 #ace4 ,beans1 ,french1 to stew with oil1 #ic4 au beurre1 #if4 to pickle1 #agj4 ,bchamel1 #cb4 ,beef1 rump1 to stew1 #ec4 la mode1 or sour meat1 #ec1 #ed4 of1 an olio1 #eb4 ,beef1 stewed with ,french beans1 #ed4 with white dried peas and beans1 and celery1 #ef4 collops1 #eg4 cold roast1 to warm1 #eg4 steak1 with chesnuts1 #eh4 steak1 stewed simply1 #eh4 hash of1 #eg4 brisket of1 with vegetables1 #ei1 #fj4 brisket1 with onions and raisins1 #ei4 tea1 #aga4 ragout of1 #fj4 steak pie1 #ahh4 to salt1 #fa4 to spice1 #fa4 to smoke1 #fb4 ,blanc1 #ea4 ,blanching1 directions for1 #eg4 ,blancmange1 #adg4 ,blanquette of veal1 #gj1 #ga4 of chicken1 #ga4 ,boiling1 rules for1 #di4 ,bola d',amor1 #aad4 ,toliedo1 #aae1 #aaf4 d',hispaniola1 #aaf4 ,bola1 plain1 #aeb4 small do4 #aeb4 ,bottling fruit1 rules for1 #afa4 ,braising1 directions for1 #eb4 ,brandy cherries1 #afb4 ,bread crumbs for frying1 #cf4 and butter pudding1 #acj4 fruit-tart1 #abh4 pudding1 #ace4 sauce1 #bb4 ,brocali1 stewed1 #ic4 ,broiling1 directions on1 #ej4 ,broth1 chicken1 #agf4 ,browned bread crumbs1 #cj4 flour1 for colouring and thickening soups1 sauces1 and gravies1 #cj4 ,butter cakes1 #aef4 melted1 #be4 oiled1 #bd4 ,cabbage and rice stewed1 #id4 red1 stewed1 #if4 to pickle1 #agb4 ,cakes1 observations respecting1 #aac1 #aad4 almond tea1 #aeb4 rich plum1 #aec1 #aed4 siesta1 #aea4 sponge1 #aeh4 pound1 #aef4 soda1 #aee4 diet bread1 #aed4 for ,passover1 #aeh4 a bola1 #aeb4 a very plain1 #aee4 a plain lunch1 without butter1 #aef4 breakfast1 #aei4 drop1 #aed4 cinnamon1 #aec4 butter1 #aef4 short1 #aef4 matso1 #aeg4 icing for1 #aei4 ,calf's head to stew1 #fd4 feet1 stewed with ,spanish sauce1 #fd4 au fritur1 #fe4 stewed simply1 #fe1 #ff4 jelly1 #ade4 ,caper sauce1 #bg1 #ai4 ,carrots1 au beurre1 #ie4 ,carp1 stewed1 #da1 #db4 ,cassereet1 a1 #ha4 ,casserole au riz1 #aja4 ,caudle1 #agh4 rice1 #agh4 ,cauliflower1 to pickle1 #agj4 ,celery1 stewed with mutton1 #ge ,celery sauce1 #ai4 ,charlotte ,russe1 #ahi4 a fruit1 #aij4 apple1 #aci4 ,chestnuts1 stewed with steaks1 #eh4 to roast1 #ahe4 ,cheesecakes1 #ajh4 savoury1 #ih4 ,cherry batter pudding1 #aca4 preserved whole1 #afe4 ,chejados1 #aai4 ,chicken broth1 #agf4 pudding1 #ahh4 panado1 #age4 ,chocolate1 to make1 #ahb4 ,chorissa1 #fb4 omelette1 #aji4 stewed with rice and fowl1 #hc4 ,cinnamon cakes1 #aec4 ,citron pudding1 #aej4 ,clarify to1 suet1 #eb4 sugar1 #afj4 ,cocoa nut pudding1 #abj4 doce1 #abj4 ,coffee1 ,french method of making1 #abj4 ,collard veal1 #fg4 ,collops1 beef1 #eg4 ,college pudding1 #aca4 ,colouring for soups and sauces1 #b1 #c1 #cj1 #ca4 ,commeen1 #ee4 ,consomm1 #a1 #b1 #c4 ,cooling1 drink a1 in fever1 #id4 ,creams1 directions for making1 #adc1 #ahi4 ,crme brun1 #abh4 ,cressy soup1 #g4 ,croquettes1 #ajj4 ,cucumbers1 to pickle1 #agc4 sauce1 #bi4 mango1 #id4 ,cumberland pudding1 #aca4 ,currant jelly1 #afe1 #aff4 jam1 #afe4 ,curried veal1 #fh4 chicken1 #fh4 ,custard pudding1 #ace4 ,custards1 #add4 ,cutlets1 veal1 #fh4 la ,franaise1 #fi4 in white sauce1 #fi4 in brown sauce1 #gj4 mutton1 #gh1 #gi4 lamb1 with cucumbers1 #ha4 ,damson marmalade1 #afc4 ,descaides1 #hi4 ,devilled biscuits1 #ih4 ,diet bread cake1 #aed4 for ,passover1 #aeh4 ,doce1 cocoa nut1 #abj4 ,drink for a cough1 #ahj4 an emollient1 #aha4 a cooling1 in fever1 #aha4 a refreshing1 #aha4 ,drop cakes1 #aed4 ,duck stewed with peas1 #he4 seasoning for1 #bg4 ,dutch1 stew of fish1 #dj4 ,dutch toast1 #hg4 ,edgings of ,potatoes1 #ia4 of rice1 #ia4 ,egg paste1 #aje4 wine1 #ahc4 balls1 #cf4 marmalade1 #aba4 sauce1 #ah4 ,english1 do41 #bh4 ,eggs1 scallopped1 #ih4 savoury1 #ih4 ,see omelette4 ,escobeche1 #cd4 ,farcie1 see forcemeat4 ,fish1 directions for boiling and broiling1 #cg4 fried in oil1 #ch4 in butter1 #ci4 a soup1 #ae4 sauce without butter1 #ba4 sauce to bottle1 #bb4 stewed white1 #ci1 brown1 #da4 stewed in ,dutch fashion1 #dj4 salad1 #dd1 #dj4 fritters1 #dg4 omelette1 #dg4 scallopped1 #eh4 baked haddocks1 #dc4 herrings1 #dc1 #dd4 mackarel1 #dd4 escobeche1 #cd4 stewed carp1 #da1 #db4 of1 fillets1 #db4 water souchy1 #da4 impanado1 #ee4 white bait1 #de1 #df4 fricandelle1 #df4 ,fondeaux1 #ajb4 ,fondu1 #ajb4 ,forcemeat1 directions for making1 #cc4 for risoles1 fritters1 balls1 c41 #cc1 #cd4 of fish for croquettes1 c41 #ce4 for dressing fish fillets1 #ce4 for dressing cutlets1 #ce1 #cf4 ,fowls1 a savoury way of roasting1 #hb4 forced and boned1 #hb4 boiled1 #hc4 blanquette of1 #he4 curried1 #hd4 stewed with rice1 #hc4 a nice way of dressing with sweetbread1 #hd4 broiled with mushrooms1 #hf4 ,fricandelle1 ,dutch1 #df4 ,fricandelles1 #gb4 ,fricandeux1 a1 white1 #fb4 brown1#fc4 a1 superior receipt1 #fg4 ,fricassee of veal1 #fc4 of sweetbreads1 #gd4 ,fritters of rice1 #abe4 of ,french roll1 #abc4 ,fruit pies1 #ajf4 ,frying1 directions for1 #ej4 ,gateau de tours1 #ach4 de pomme1 #aci4 ,geese1 seasoning for1 #bg4 ,german puffs1 #aag4 ,gherkins1 to pickle1 #agj4 ,giblet soup1 #ad4 stewed1 #hf4 pie1 #ajh4 ,glazing1 directions for1 #ea4 ,gloucester jelly1 #agg4 ,gooseberry jam1 #afe4 ,gravy soup1 #c4 ,gravy1 a rich brown1 #ag4 for roast fowls1 #ah4 another for ditto1 #ah4 ditto1 when there is no meat to make it with1 #bj4 to draw strong1 #bd4 ,green1 colouring for soups1 c41 #ca4 ,grimstich1 #abb4 ,grosvenor pudding1 #adi4 ,haddocks1 to roast or bake1 #cc4 ,haman's fritters1 #abc4 ,harricot1 a1 #gf4 ,hartshorn jelly1 #agf4 ,hash a1 to make1 #eg4 ,herbs1 savoury1 for seasoning soups1 c41 #bg4 ,herrings smoked1 a nice way of dressing1 #dc4 ,iced pudding1 #aij4 ,iceing for cakes1 #aei4 ,impanado1 #de4 ,irish stew1 #gg4 moss1 #ahj4 ,italian salad1 #aia4 ,italian cream1 #adc4 ,jams1 to make1 #afe4 ,jaumange1 #ach4 ,jerusalem artichokes1 #if4 ,jelly1 savoury1 #bj4 ,jellies1 calf's-feet1 #ade4 orange1 #adf4 lemon1 #adf4 hartshorn1 #agf4 ,jellies1 ,gloucester1 #agg4 punch1 #adf4 bread1 #agg4 noyeau1 #adf4 apple1 #aff4 barley1 #agg4 currant1 #afe4 ,juditha1 a1 #adh4 ,julienne1 soup la1 #e4 ,kimmel meat1 #ed4 ,kugel and commeen1 #ee4 ,lamb1 stewed with sprew1 #gi4 with peas1 #hj4 cutlets and cucumbers1 #hj1 #ha4 shoulder of1 a nice receipt for1 #ha4 ,lamplich1 #abd4 ,larding1 #ea4 ,lemon tarts1 #abf4 jelly1 #adf4 ,luction1 #aah4 ,maccaroni with cheese1 #ii4 pudding1 #acf4 ,mackarel1 baked1 #dd4 ,macrotes1 #aba4 ,malagatany soup1 #d4 ,english do4 #e4 ,maigre soup1 #ab4 ,maintenont cutlets1 #gf4 ,marmalades1 #afc4 ,melon mango1 #aga4 ,milk1 barley1 #agi4 porridge1 #agh4 restorative1 #agi4 ,mince meat1 #aba4 pies1 #aaj4 ,minced veal1 #ga4 ,miroton1 a1 #ga1 #gb4 ,mint sauce1 #bc4 ,mock turtle soup1 #c4 ,melina pie1 #aji4 ,matso cakes1 #aeg4 fried1 #aeg4 diet bread1 #aeh4 ,mushrooms au naturel1 #if4 large flap1 #ig4 to pickle1 #agb4 sauce1 #be4 ,mutton1 a ,french receipt for roasting1 #ge4 stewed with celery1 #ge4 a simple way of dressing1 #gf4 cutlets maintenant1 #gf4 a haricot1 #gf4 ,irish stew1 #gg4 a l',hispaniola1 #gg4 collops1 #gg1 #gh4 cutlets1 #gh1 #gi4 smoked1 #gi4 ,nouilles paste1 #aje4 ,noyeau cream1 #adc4 jelly1 #adf4 ,oil twist1 #aec4 ,olio1 #eb4 ,omelet sweet1 #adb4 soufl1 #adb4 savoury1 #ii4 chorissa1 #aji4 ,onion sauce1 #bc4 to pickle1 #agb4 ,orange jelly1 #adf4 ,orgeat1 #ahj4 ,ox-tail soup1 #af4 ,palestine soup1 #h4 salad1 #ii4 ,pancakes1 #abi4 for children1 #abi4 ,parsley crisped1 #cj4 ,parsley fried1 #ca4 ,partridges1 #ahe4 ,passover pudding1 #acc4 ditto1 #acc4 ditto1 #acc4 fritters1 #acd4 a superior kind1 #acd4 ditto with currants1 #acd4 balls for soup1 #i1aj4 diet bread1 #aeh4 cakes1 #aeg4 ,pastry1 directions for making1 #ajc4 plain puff paste1 #ajd4 rich1 ditto1 #aje4 short crust1 #aje4 nouilles or egg paste1 #aje4 beef dripping paste1 #ajf4 glaize for1 #ajf4 ,patty meats1 #aaj4 ,peas-soup1 summer1 #ac1 #ad4 winter1 #ac4 stewed with oil1 #ic4 ,pears to stew1 #aej to bake1 #aea4 syrup of1 #afj4 ,pepper pot1 #f4 ,pheasants1 to roast1 #ahe4 ,piccalili1 #aga4 ,pickling1 rules for1 #afi4 ,pie a fruit1 #ajf4 giblet1 #ajh4 a savoury1 #ajg a ditto for persons of delicate digestion1 #hh4 a beef steak1 #ahh4 a ,french plum1 #ahe4 salmon1 #ahg4 ,pigeons1 #hf4 ,pippins1 stewed1 #aea1 ,piqu1 see larding4 ,plum cake1 #aec4 jam1 #afg4 pudding1 #acb4 ,poele1 #ea4 ,pommes frites1 #ac4 ,porridge1 #agi4 ,potatoes1 to mash1 #ia4 balls1 #ia4 wall1 #ia1 #ib4 shavings1 #ib4 soup of1 #g4 ,poultry cold1 to warm1 #he4 ,pound cake1 #aef4 ,prenesas1 #aah4 ,preparation for cutlets1 #cf4 ,preserving1 observations on1 #afa4 ,puddings1 directions for1 #aab4 plum1 #acb4 millet1 arrowroot1 ground rice1 tapioca1 sago1 #acf4 ,passover for1 #acc4 iced1 #aij4 almond1 #aag4 cocoa nut1 #abj4 citron1 #aej4 ,grosvenor1 #adi4 ,yorkshire1 #acf4 suet1 #acg4 bread1 #ace4 rice1 #acj4 custard1 #ace4 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