,! ,jewi% ,manual2 ,,or ,practical ,in=mation 9 ,jewi% ,& ,mod]n ,cook]y1 ,) a ,collection ( ,valuable ,recipes ,h9ts ,relat+ to ! ,toilette4 ,edit$ by a ,lady4 ,,london3 #ahdf4 ,,editor',s ,,preface4 ,among ! num]\s works on ,cul9>y ,sci5ce already 9 circulation1 !re h be5 none :i* af=d ! slighte/ insight to ! ,cook]y ( ! ,hebrew kit*54 ,replete z _m ( ^! are ) in=mation on v>i\s important po9ts1 !y are completely valueless to ! ,jewi% h\sekeep]1 n only on acc\nt ( prohibit$ articles & comb9ations be+ assum$ to be necess>y +r$i5ts ( ne>ly e di%1 b f ! entire abs5ce ( all ! receipts peculi> to ! ,jewi% p4 ,?is defici5cy1 :i* has be5 s frequ5tly ! cause ( inconv5i5ce & compla9t1 we h endeav\r$ 9 ! pres5t little volume to supply4 ,& 9 tak+ ^u ourselves ! responsibility ( introduc+ x to ! notice ( our read]s1 we h be5 actuat$ by ! hope t x w prove ( "s practical utility to ^? = ^: b5efit x is m p>ticul>ly design$4 ,x has be5 our e>ne/ desire to simplify z mu* z possible ! directions giv5 reg>d+ ! rudim5ts ( ! art1 & to r5d] ! receipts :i* foll[1 cle>1 easy1 & concise4 ,our collection w be f\nd to conta9 all ! be/ receipts1 hi!rto bequea!d only by memory or manuscript1 f "o g5]ation to ano!r ( ! ,jewi% nation1 z well z ^? :i* come "u ! d5om9ation ( pla9 ,engli% di%es2 & also su* ,fr5* ones z are n[ 9 g5]al use at all ref9$ mod]n tables4 ,a c>eful att5tion has be5 paid to accuracy & economy 9 ! proportions nam$1 & ! receipts may be p]fectly dep5d$ ^u1 z we h _h ! *ief "p ( !m te/$ 9 our own kit*5 & "u our own surveillance4 ,all difficult & exp5sive modes ( cook]y h be5 purposely omitt$1 z m prop]ly belong+ to ! prov9ce ( ! confection]1 & =eign to ! int5tion ( ?is little "w2 ! object ( :i* is1 to guide ! "y ,jewi% h\sekeep] 9 ! luxury & economy ( ,! ,table1 on :i* s mu* ( ! pleasure ( social int]c\rse dep5ds4 ,! v>i\s acquirem5ts1 :i* 9 ! pres5t day are deem$ ess5tial to female education1 r>ely leave mu* "t or incl9ation = ! humble /udy ( h\sehold affairs2 & x n unfrequ5tly happ5s1 t ! mi/ress ( a family und]/&s little m conc]n+ ! d9n] table ov] :i* %e presides1 ?an ! graceful arrangem5t ( ! fl[]s :i* adorn x2 ?us %e is incompet5t to direct h] s]vant1 ^u ^: inf]ior judgm5t & ta/e %e is oblig$ to dep5d4 ,%e is cont9ually subject$ to impositions f h] ignorance ( :at is requir$ = ! di%es %e selects1 :ile a lavi% extravagance1 or p>simoni\s monotony betrays h] utt] inexp]i5ce 9 all ! m9ute yet indisp5sible details ( elegant hospitality4 ,h[ev]1 !re are happily s _m highly accompli%$ & intellectual wom51 ^: example proves ! compatability ( unit+ ! cultivation ( tal5ts ) dome/ic pursuits1 t x w\ld be sup]flu\s & presumptu\s 7 we "h to urge ! propriety & importance ( acquir+ habits ( usefulness & h\sehold k1 fur!r ?an to obs]ve t x is ! unfail+ attribute ( a sup]ior m9d to turn its att5tion occasionally to ! less] objects ( life1 aw>e h[ greatly !y contribute to its h>mony & its happ9ess4 ,! ,cuis9e ( a woman ( ref9em5t1 l h] dress or h] furniture1 is di/+ui%$1 n = its co/l9ess & pr(usion1 b = a p]vad+ air ( graceful orig9ality4 ,%e is q s5sible ( ! reg>d due to ! reign+ fa%ion ( ! day1 b h] own ta/eful discrim9ation is always p]ceptible4 ,%e in/9ctively avoids e ?+ t is hackney$1 vulg>1 & common place1 & uni=mly succe$s 9 pleas+ by ! judici\s novelties %e introduces4 ,we hope1 !re=e1 t ?is unpret5d+ little "w may n prove :olly unacceptable1 ev5 to ^? ladies :o are n ( ! ,hebrew p]suasion1 z x w s]ve z a sequel to ! books on cook]y previ\sly 9 _! possession1 & be ! m$ium ( pres5t+ !m ) num]\s receipts = r>e & exquisite compositions1 :i* if uncommemorat$ by ! g5ius ( ,vatl1 ,ude1 or ,c>me1 are delici\s en\gh n only to gratify ! lov]s ( good *e] g5]ally1 b to m]it ! unqualifi$ approbation ( ! mo/ fa/idi\s epicures4 ,we ought1 p]haps1 to apologize = ! app>5t incongruity ( connect+ ! ,toilet ) ! ,kit*52 b ! receipts & sugge/ions compris$ 9 ! ,second ,"p ( ! "w be=e u1 w n1 we tru/1 be consid]$ misplac$ 9 a volume address$ exclusively to ! ladies4 ,_m ( ! receipts are = articles 9 common use1 b :i*1 ) prop] directions1 are prep>$ ) great] economy & 9 a sup]ior mann] at home2 ! o!rs are all orig9al receipts1 _m ( !m extremely anci5t1 & giv5 to u by a p]son :o c v\* = _! efficacy f p]sonal exp]i5ce & obs]vation4 ,we mu/ n[ conclude our prelim9>y rem>ks1 b _c take leave ( our pati5t read]s )\t avail+ ourselves ( ! opportunity our editorial capacity af=ds1 to express our hope1 t ) all its faults & defici5cies ,! ,jewi% ,manual may prove to !m a useful assi/ant1 & be =tunate en\gh to meet ) _! l5i5t1 k9d1 & fav\rable consid]ation4 ,,cont5ts4 99 99 99 99 99 ,,"p ,i4 ,,introduction4 ,,miscellane\s ,,obs]vations ,,= ,,! ,,use ,,( ,,! ,,cook 99 99 99 99 99 ,,*apt] ,i4 ,,s\ps ,,*apt] ,,ii4 ,,sauces ,,& ,,=cemeat ,,*apt] ,,iii4 ,,fi% ,,*apt] ,,iv4 ,,meats ,,& ,,p\ltry ,,cook$ ,,9 ,,v>i\s ,,ways ,,*apt] ,v4 ,,vegetables1 ,,omelettes1 ,,fondeaux1 ,,croquettes1 ,,risoles1 ,c4 ,,*apt] ,,vi4 ,,pa/ry ,,*apt] ,,vii4 ,,sweet ,,di%es1 ,,pudd+s1 ,,jellies1 ,,creams1 ,,*>lottes1 ,,s\fles1 ,,gateaux1 ,,trifles1 ,,cu/>ds1 ,,cakes1 ,c4 ,,*apt] ,,viii4 ,,pres]ves ,,& ,,bottl+ ,,*apt] ,,ix4 ,,pickl+ ,,*apt] ,x4 ,,receipts ,,= ,,invalids ,,app5dix ,,! ,,toilette4 99 99 99 99 99 ,,*apt] ,i4 ,,! ,,complexion1 c41 c4 ,,*apt] ,,ii4 ,,! ,,hair ,,*apt] ,,iii4 ,,! ,,tee? ,,*apt] ,,iv4 ,,! ,,h&s ,,& ,,nails ,,*apt] ,v4 ,,dress ,,*apt] ,,vi4 ,,effects ,,( ,,diet ,,on ,,! ,,complexion ,,*apt] ,,vii4 ,,influ5ce ,,( ,,! ,,m9d ,,z ,,reg>ds ,,beauty ,,gloss>y4 ,aspie1 a t]m us$ = sav\ry jelly1 9 :i* cold p\ltry1 meat1 c41 is (t5 s]v$4 ,ba9-,m>ie4 ,?is is a l>ge pan fill$ ) boil+ wat]1 9 :i* sev]al saucepans c be plac$ :5 _! cont5ts are requir$ to be kept hot )\t boil+--?is is a useful article 9 a kit*51 :]e ! mann] 9 :i* sauces are prep>$ is consid]$ des]v+ ( att5tion4 ,b*amel1 a sup]ior k9d ( :ite sauce1 us$ 9 ,fr5* cook]y4 ,blanquette1 a k9d ( fricassee ) a :ite sauce4 ,bola-d'am\r1 a v ri* & exp5sive ,spani% confection4 ,bolas1 a k9d ( ri* cake or pudd+4 ,cass]eet1 a sauce prep>$ f ! cassada1 a ,we/ ,indian plant--x mu/ be us$ ) mod]ation4 ,cass]ole1 a "n giv5 to a cru/ =m$ ( rice bak$1 & !n fill$ ) m9ce1 fricassee1 or fruit4 ,*orissa1 a sausage peculi> to ! ,jewi% kit*51 ( delicate & piquante flav\r4 ,consomm1 is a t]m n[ us$ = /ock--x is a cle> /rong bro?1 =m+ ! basis ( all s\ps1 sauces1 gravies1 c4 ,croquettes & ,risoles2 prep>ations ( =cemeat1 =m$ into fancy %apes1 & fri$4 ,cr\tons1 sippets ( bread or toa/1 to g>ni% ha%es1 salmis1 c41 are s call$4 ,doce1 a mixture ( sug> ) almonds or cocoa-nut4 ,entres4 ,^! are side-di%es1 = ! fir/ c\rse1 consi/+ ( cutlets1 vol au v5ts1 fricassees1 fillets1 sweetbreads1 salmis1 scallops1 c41 c4 ,entremets4 ,^! are side-di%es = ! second c\rse2 !y comprise dress$ vegetables1 pudd+s1 gateaux1 pa/ries1 fritt]s1 creams1 jellies1 timbales1 c4 ,f>cie1 a ,fr5* t]m = =cemeat2 x is a mixture ( sav\ry +r$i5ts1 us$ = croquettes1 balls1 c4 ,meat is by no means a necess>y +r$i5t1 al?\gh ! ,engli% ^w might seem to imply ! contr>y4 ,fondeaux1 & ,fondus1 are sav\ry k9ds ( s\fls4 ,fric&eaux1 a t]m = small well-trimm$ pieces ( meat1 /ew$ 9 v>i\s ways4 ,fricassee4 ,?is is a "n us$ = delicate /ews1 :5 ! articles are cut 9 pieces4 ,fric&elles4 ,^! are v small fric&eaux1 two or ?ree ( :i* are s]v$ on "o di%1 & !y sometimes also are delicate1 b highly-flav\r$ m9ces1 =m$ into any approv$ %apes4 ,flanks are l>ge /&+ side-di%es4 ,gateaux1 is a k9d ( cake or pudd+4 ,hors d'oeuvres4 ,^! are light entres 9 ! fir/ c\rse2 !y are sometimes call$ assiettes volantes2 !y are h&$ dur+ ! fir/ c\rse2 !y comprise an*ovies1 fi% salads1 patties ( v>i\s k9ds1 croquettes1 risolles1 macc>oni1 c4 ,maigre1 made )\t meat4 ,matso1 ,passov] cakes4 ,miroton1 a sav\ry prep>ation ( veal or p\ltry1 =m$ 9 a m\ld4 ,n\illes1 a k9d ( v]micelli pa/e4 ,piqu1 a ,fr5* t]m us$ to express ! process ( l>d+4 ,! ,fr5* t]m is a pref]able "o1 z x m cle>ly indicates :at is meant4 ,pure is a t]m giv5 to a prep>ation ( meat or vegetables1 r$uc$ to a pulp1 & mix$ ) any k9d ( sauce1 to ! consi/5cy ( ?ick cream4 ,pures ( vegetables are mu* us$ 9 mod]n cook]y1 to s]ve ) cutlets1 callops1 c4 ,ramek91 a sav\ry & delicate prep>ation ( *eese1 g5]ally s]v$ 9 fr+$ pap] cases4 ,releves1 or ,removes1 are top & bottom di%es1 :i* replace ! s\p & fi%4 ,salmis1 a ha%1 only a sup]ior k9d1 be+ m delicately season$1 & usually made ( cold p\ltry4 ,s\fls1 a t]m appli$ to a v light k9d ( pudd+1 made ) "s f>9ace\s sub/ance1 & g5]ally replaces ! roa/ ( a second c\rse4 ,timbale1 a %ape ( macc>oni or rice made 9 a m\ld4 ,vol-au-v5t4 ,?is is a sort ( case1 made ( v ri* puff pa/e1 fill$ ) delicate fricassee ( fi%1 meat1 or p\ltry1 or ri*ly /ew$ fruits4 ,vl\t1 an exp5sive :ite sauce4 ,,obs]vations ,,= ,,! ,,use ,,( ,,! ,,cook4 ,! receipts we h giv5 are capable ( be+ v>i$ & modifi$ by an intellig5t pa9s-tak+ cook1 to suit ! ta/es ( h] employ]s4 ,:]e "o receipt has be5 ?\ght suffici5t to convey ! necess>y in/ruction = sev]al di%es1 c41 c41 x has n be5 repeat$ = ea* respectively1 :i* plan w t5d to facilitate h] task4 ,we might1 _h we be5 incl9$1 h increas$ our collection consid]ably by s do+1 b h decid$1 f our own exp]i5ce1 t x is pref]able to give a limit$ numb] cle>ly & fully expla9$1 z ^! w always s]ve z guides & models = o!rs ( ! same k9d4 ,! cook mu/ rememb] x is n en\gh to h asc]ta9$ ! +r$i5ts & quantities requisite1 b great c>e & att5tion mu/ be paid to ! mann] ( mix+ !m1 & 9 wat*+ _! progress :5 mix$ & submitt$ to ! fire4 ,! managem5t ( ! ov5 & ! fire des]ve att5tion1 & _c be regulat$ prop]ly )\t practice & obs]vation4 ,! art ( season+ is difficult & important4 ,great judgm5t is requir$ 9 bl5d+ ! diff]5t spices or o!r condim5ts1 s t a f9e flav\r is produc$ )\t ! undue prepond]ance ( ei!r4 ,x is only 9 co>se cook+ t ! flav\r ( onions1 pepp]1 g>lic1 nutmeg1 & es*alot is p]mitt$ to prevail4 ,z a g5]al rule1 salt %\ld be us$ 9 mod]ation4 ,sug> is an improvem5t 9 ne>ly all s\ps1 sauces1 & gravies2 also ) /ew$ vegetables1 b ( c\rse mu/ be us$ ) discretion4 ,ket*ups1 ,soy1 ,h>vey's sauce1 c41 are us$ too indiscrimately by inf]ior cooks2 x is bett] to leave !m to be add$ at table by ^? :o approve ( _! flav\r4 ,any ?+ t is requir$ to be w>m$ up a second "t1 %\ld be set 9 a bas9 plac$ 9 a ba9-m>ie1 or saucepan1 fill$ ) boil+ wat]1 b :i* mu/ n be all[$ to boil2 or ! article w become h>d5$ & ! sauce dri$ up4 ,to remove e p>ticle ( fat f ! gravies ( /ews1 c41 a piece ( :ite blott+-pap] %\ld be laid on ! surface1 & ! fat w adh]e to x2 ?is %\ld be repeat$ two or ?ree times4 ,x is important to keep saucepans well skimm$2 ! be/ prep>$ di% w be spoil$ by neglect on ?is po9t4 ,! diff]5ce betwe5 good & bad cook]y is p>ticul>ly disc]nible 9 ! prep>ation ( =cemeats4 ,a common cook is sati/ifi$ if %e *ops or m9ces ! +r$i5ts & moi/5s !m ) an egg sc>cely beat51 b ?is is a v crude & imp]fect me?od2 !y %\ld be p\nd$ toge!r 9 a mort> until n a lump or fibre is p]ceptible4 ,fur!r directions w be giv5 9 ! prop] place1 b ?is is a rule :i* mu/ be /rictly att5d$ to by ^? :o wi% to atta9 any excell5ce 9 ?is bran* ( _! art4 ,eggs = =cemeats1 & = e description ( sweet di%es1 %\ld be ?or\ghly beat51 & = ! f9] k9ds %\ld be pass$ ?r\gh a sieve4 ,a tru/wor?y zeal\s s]vant mu/ keep 9 m9d1 t wa/e & extravagance are no pro(s ( skill4 ,on ! contr>y1 ,,good ,,cook]y is by no means exp5sive1 z x makes ! mo/ ( e ?+1 & furni%es out ( simple & economical mat]ials1 di%es :i* are at once palatable & elegant4 ,,*apt] ,i4 ,s\ps4 ,,/ock ,,or ,,consomm4 ,?is is ! basis ( all k9ds ( s\p & sauces4 ,%9 ( beef or ox-*eek make excell5t /ock1 al?\gh good gravy-beef is sometimes pref]r$2 ! bones %\ld always be brok51 & ! meat cut up1 z ! juices are bett] extract$2 x is advisable to put on1 at fir/1 b v little wat]1 & to add m :5 ! fir/ quantity is ne>ly dri$ up4 ,! "t requir$ = boil+ dep5ds ^u ! quantity ( meat2 six p\nds ( meat w take ab\t five h\rs2 if bones1 ! same quantity w require d\ble ! "t4 ,gravy beef ) a knuckle ( veal makes a f9e & nutriti\s /ock2 ! /ock = :ite s\ps %\ld be prep>$ ) veal or :ite p\ltry4 ,v tol]able /ock c be procur$ )\t pur*as+ meat expressly = ! purpose1 by boil+ d[n bones & ! trimm+s ( meat or p\ltry4 ,! liquor 9 :i* beef or mutton int5d$ = ! table has be5 boil$1 w also1 ) small additions & skilful flavor+1 make an excell5t s\p at a trifl+ exp5se4 ,to ?ick5 s\ps1 mix a little potatoe-fl\r1 gr\nd rice1 or p\nd$ v]micelli1 9 a little wat]1 till p]fectly smoo?2 add a little ( ! s\p to x 9 a cup1 until suffici5tly ?91 !n p\r x into ! re/ & boil x up1 to prev5t ! raw ta/e x w\ld o!rwise h2 ! pres5ce ( ! above +r$i5ts %\ld n be discov]$1 & judgm5t & c>e are !re=e requisite4 ,if col\r+ is necess>y1 a cru/ ( bread /ew$ 9 ! /ock w give a f9e br[n1 or ! common br[n+ may be us$2 x is made 9 ! foll[+ mann]3 ,put "o p\nd ( co>se br[n sug> 9 a /ew-pan ) a lump ( cl>ifi$ suet2 :5 x beg9s to fro?1 p\r 9 a w9e-glass ( port w9e1 half an ounce ( black pepp]1 a little mace1 f\r spoonsful ( ket*up or ,h>vey's sauce1 a little salt1 & ! peel ( a lemon grat$2 boil all toge!r1 let x gr[ cold1 :5 x mu/ be skimm$ & bottl$ = use4 ,x may also be prep>$ z requir$1 by putt+ a small piece ( cl>ifi$ fat ) "o ounce ( co>se sug>1 9 an iron spoon1 melt+ !m toge!r1 & /irr+ 9 a little ket*up & pepp]4 ,:5 good /ock or consomm is prep>$1 x is v easy to =m x into any k9d ( s\p or sauce t may be requir$4 99 99 99 99 99 ,,gravy ,,s\p4 ,take ab\t ?ree qu>ts ( any /rong /ock1 season$ ) a bun* ( sweet h]bs1 a c>rot1 turnip1 & a head ( cel]y1 :i* mu/ n be s]v$ 9 ! s\p4 ,v]micelli1 macc>oni1 or ?9 slices ( c>rot & small sippets ( fri$ bread cut 9 fancy %apes1 are usually s]v$ 9 ?is s\p4 99 99 99 99 99 ,,mock ,,turtle4 ,half boil a well-clean$ calf's head1 !n cut (f all ! meat 9 small squ>e pieces1 & break ! bones2 return x to ! /ew-pan1 ) "s good /ock made ( beef & veal2 dr$ge 9 fl\r1 add fri$ %alot1 pepp]1 p>sley1 t>ragon1 a little mu%room ket*up1 & a p9t ( :ite w9e2 simm] g5tly until ! meat is p]fectly s(t & t5d]4 ,balls ( =ce-meat1 & egg-balls1 %\ld be put 9 a %ort "t be=e s]v+2 ! juice ( a lemon is consid]$ an improvem5t4 99 99 99 99 99 ,,muligatawny ,,s\p4 ,take two *ick5s1 cut !m up small1 z if = fricassee1 fl\r !m well1 put !m 9 a saucepan ) f\r onions %r$1 a piece ( cl>ifi$ fat1 pepp]1 salt1 & two table spoonsful ( curry p[d]2 let x simm] = an h\r1 !n add ?ree qu>ts ( /rong beef gravy1 & let x cont9ue simm]+ = ano!r h\r2 be=e s5t to table ! juice ( a lemon %\ld be /irr$ 9 x2 "s p]sons approve ( a little rice be+ boil$ ) ! /ock1 & a p9* ( saffron is also sometimes add$4 99 99 99 99 99 ,,engli% ,,muligatawny4 ,take a knuckle ( veal1 /ew x till half done1 !n cut (f ! greate/ "p ( ! meat1 & cont9ue to /ew d[n ! bone 9 ! /ock1 ! meat mu/ be cut into small pieces & fri$ ) six onions ?9ly slic$1 & a table spoonful ( curry p[d]1 a des]t spoonful ( cay5ne pepp] & salt1 add ! /ock & let ! :ole g5tly simm] = ne>ly an h\r1 flav\r+ x ) a little ,h>vey's sauce & lemon pickle4 99 99 99 99 99 ,,s\p ,a ,,la ,,juli5ne4 ,take a v>iety ( vegetables3 su* z cel]y1 c>rots1 turnips1 leeks1 caulifl[]1 lettuce1 & onions1 cut !m 9 %r$s ( small size1 place !m 9 a /ew-pan ) a little f9e salad oil1 /ew !m g5tly ov] ! fire1 add+ weak bro? f "t to "t2 toa/ a few slices ( bread & cut !m into pieces ! size & %ape ( %ill+s & cr[ns1 soak !m 9 ! rema9d] ( ! bro?1 & :5 ! vegetables are well done add all toge!r & let x simm] = a few m9utes2 a lump ( :ite sug>1 ) pepp] & salt are suffici5t season+4 99 99 99 99 99 ,,s\pe ,a ,,la ,,turque4 ,make a good gravy f %9 ( beef1 & cut up v small v>i\s sorts ( vegetables ( :atev] may be 9 season1 add spices1 pepp]1 & salt2 :5 x is all /ew$ well d[n toge!r1 set x to cool & take (f ! fat1 !n place x aga9 on ! fire to boil1 & add to two qu>ts ( s\p1 "o qu>t] ( a p\nd ( rice1 beat two yolks ( eggs ) a little ( ! /ock1 & :5 ! rice is q t5d]1 /ir !m into ! s\p1 tak+ ! precaution n to let ! s\p boil1 & to /ir always ! same way4 99 99 99 99 99 ,,pepp] ,,pot4 ,cut small pieces ( any vegetables1 & add pieces ( smok$ or salt beef1 & also ( any cold p\ltry1 roa/ beef or mutton1 /ew all ^! toge!r 9 two or ?ree qu>ts ( wat]1 accord+ to ! quantity ( meat1 c4 ,x mu/ be season$ highly ) :ole pepp]s1 allspice1 mace1 ,jamaica pickles1 & salt2 x mu/ be ?or\ghly /ew$1 & s]v$1 )\t /ra9+1 9 a ture54 99 99 99 99 99 ,,potatoe ,,s\p4 ,grate a p\nd ( f9e potatoes 9 two qu>ts ( wat]1 add to x ! trimm+s ( any meat1 am\nt+ to ab\t a p\nd 9 quantity1 a cup ( rice1 a few sweet h]bs1 & a head ( cel]y1 /ew well till ! liquor is consid]ably r$uc$1 !n /ra9 x ?r\gh a sieve2 if1 :5 /ra9$1 x is too ?9 & wat]y1 add a little ?ick5+2 x %\ld be flav\r$ only ) :ite pepp] & salt4 99 99 99 99 99 ,,s\p ,,cressy4 ,grate six c>rots1 & *op "s onions ) a lettuce1 add+ a few sweet h]bs1 put !m all into a /ewpan1 ) en\gh ( good bro? to moi/5 ! :ole1 add+ occasionally ! rema9d]2 :5 ne>ly done1 put 9 ! crumb ( a ,fr5* roll1 & :5 soak$1 /ra9 ! :ole ?r\gh a sieve1 & s]ve hot 9 a ture54 99 99 99 99 99 ,,c>rot ,,s\p4 ,take a doz5 c>rots scrap$ clean1 rasp !m1 b d n use ! core1 two heads ( cel]y1 two onions ?9ly slic$1 season to ta/e1 & p\r ov] a good /ock1 say ab\t two qu>ts1 boil x1 !n pass x ?r\gh a sieve2 x %\ld be ( ! ?ickness ( cream1 return x to ! saucepan1 boil x up & squeeze 9 a little lemon juice1 or add a little v9eg>4 99 99 99 99 99 ,,pale/9e ,,s\p4 ,/ew a knuckle ( veal1 & a calf's foot1 & "o p\nd ( *orissa1 & a l>ge f[l1 9 f\r qu>ts ( wat]1 add a piece ( fre% lemon peel1 six ,j]usalem arti*okes1 a bun* ( sweet h]bs1 a little salt & :ite pepp]1 & a little nutmeg1 & a blade ( mace2 :5 ! f[l is ?or\ghly done1 remove ! :ite p>ts to prep>e = ?ick5+1 & let ! re/ cont9ue /ew+ till ! /ock is suffici5tly /rong1 ! :ite p>ts ( ! f[l mu/ be p\nd$ & spr9kl$ ) fl[] or gr\nd rice1 & /irr$ 9 ! s\p aft] x has be5 /ra9$1 until x ?ick5s4 99 99 99 99 99 ,a ,,simple ,,:ite ,,s\p4 ,break a knuckle ( veal1 place x 9 a /ewpan1 also a piece ( *orissa1 a c>rot1 two onions1 ?ree or f\r turnips1 & a blade ( mace1 p\r ov] two or ?ree qu>ts ( wat] or weak bro?1 season ) salt1 a sprig ( p>sley1 & :ole :ite pepp]2 :5 suffici5tly boil$1 skim & /ra9 x1 & ?ick5 ) p\nd$ v]micelli4 99 99 99 99 99 ,,v]micelli ,,s\p4 ,make a f9e /rong /ock f ! %9 ( beef1 or any o!r "p pref]r$1 & add1 a %ort "t be=e s]v+1 a h&ful ( v]micelli1 :i* %\ld be brok51 s t x may be 9 pieces ( conv5i5t l5g?1 ! /ock %\ld be m or less flav\r$ ) vegetables1 & h]bs1 accord+ to ta/e4 99 99 99 99 99 ,,matso ,,s\p4 ,boil d[n half a %9 ( beef1 f\r p\nds ( gravy beef1 & a calf's foot may be add$1 if approv$1 9 ?ree or f\r qu>ts ( wat]2 season ) cel]y1 c>rots1 turnips1 pepp] & salt1 & a bun* ( sweet h]bs2 let ! :ole /ew g5tly = eight h\rs1 !n /ra9 & let x /& to get cold1 :5 ! fat mu/ be remov$1 !n return x to ! saucepan to w>m up4 ,t5 m9utes be=e s]v+1 ?r[ 9 ! balls1 f :i* ! s\p takes its "n1 & :i* are made 9 ! foll[+ mann]3 ,take half a p\nd ( matso fl\r1 two ounces ( *opp$ suet1 season ) a little pepp]1 salt1 g+]1 & nutmeg2 mix ) ?is1 f\r beat5 eggs1 & make x into a pa/e1 a small onion %r$ & br[n$ 9 a des]t spoonful ( oil is sometimes add$2 ! pa/e %\ld be made into r l>ge balls1 & c>e %\ld be tak5 to make !m v light4 99 99 99 99 99 ,,tomata ,,s\p4 ,take a doz5 unpeal$ tomatas1 ) a bit ( cl>ifi$ suet1 or a little sweet oil1 & a small ,spani% onion2 spr9kle ) fl\r1 & season ) salt & cay5ne pepp]1 & boil !m 9 a little gravy or wat]2 x mu/ be /irr$ to prev5t burn+1 !n pass x ?r\gh a sieve1 & ?9 x ) ri* /ock to ! consi/5cy ( w9t] pea-s\p2 flav\r x ) lemon juice1 accord+ to ta/e1 aft] x has be5 w>m$ up & ready = s]v+4 99 99 99 99 99 ,,almondegos ,,s\p3 ,a ,,sup]ior ,,:ite ,,s\p4 ,put a knuckle ( veal & a calf's foot into two qu>ts ( wat]1 ) a blade ( mace & a bun* ( sweet h]bs1 a turnip1 a little :ite pepp]1 & salt2 :5 suffici5tly done1 /ra9 & skim x1 & add balls ( =c$ meat1 & egg balls4 ,a qu>t] ( an h\r be=e s]v+ beat up ! yolks ( f\r eggs ) a des]t spoonful ( lemon juice1 & ?ree ounces ( sweet almonds blan*$ & beat5 ) a spoonful ( p[d]$ :ite sug>4 ,?is mixture is to be /irr$ into ! s\p till x ?ick5s1 tak+ c>e to prev5t its curdl+4 99 99 99 99 99 ,a ,,f9e ,,vegetable ,,or ,,fr5* ,,s\p4 ,take two qu>ts ( /rong /ock made ( gravy beef1 add to ?is1 c>rots1 turnips1 leek1 cel]y1 brocoli1 peas & ,fr5* beans1 all cut z small z possible1 add a few lumps ( :ite sug>1 pepp]1 & salt1 let x simm] till ! vegetables are p]fectly s(t1 & ?r[ 9 a few =ce-meat balls4 99 99 99 99 99 ,,asp>agus ,,s\p4 ,take eight p\nds ( gravy beef1 ) five p9ts ( wat]1 a few sweet h]bs1 & an onion %r$1 ) a little pepp] & salt2 :5 ! /r5g? ( ! meat is suffici5tly extract$1 /ra9 (f ! s\p1 & add to x a bundle ( asp>agus1 cut small1 ) a little *opp$ p>sley & m9t2 ! asp>agus %\ld be ?or\ghly done4 ,a few m9utes be=e s]v+1 ?r[ 9 "s fri$ bread cut up ! size ( dice2 p\nd a little sp9a* to a pulp1 & squeeze x ?r\gh a clo?1 /ir ab\t a tea-cup full ( ?is ess5ce into ! s\p1 let x boil up aft] to prev5t a raw ta/e4 99 99 99 99 99 ,,s\p ,,maigre4 ,*op ?ree lettuces1 a l>ge h&ful ( sp9a*1 a little *]vil1 a head ( cel]y1 two or ?ree c>rots1 & f\r onions1 put !m on ! fire ) half a p\nd ( butt]1 & let !m fry till slightly br[n$1 season ) a little salt1 sift$ :ite sug>1 & :ite pepp]1 /ew all g5tly 9 five p9ts ( boil+ wat] = ab\t two h\rs & a half1 & j be=e s]v+ ! s\p1 ?ick5 x ) ! beat5 yolks ( f\r eggs1 mix$ fir/ ) a little ( ! s\p1 & !n /irr$ into ! rema9d]4 99 99 99 99 99 ,,summ] ,,pea ,,s\p4 ,take a peck ( peas1 sep>ate ! old f ! "y1 boil ! =m] till !y are q t5d] 9 good /ock1 !n pass !m ?r\gh a sieve1 & return !m to ! /ock1 add ! "y peas1 a little *opp$ lettuce1 small pieces ( cucumb] fri$ to a light br[n1 a little bit ( m9t1 pepp]1 & salt2 two or ?ree lumps ( sug> give a f9e flavor4 99 99 99 99 99 ,,w9t] ,,pea ,,s\p4 ,soak a qu>t ( :ite peas 9 wat]1 boil !m till s(t1 9 z mu* wat] z w cov] !m1 pass !m ?r\gh a sieve1 & add !m to any bro? t may be ready1 a little piece ( *orissa or smok$ beef w improve ! flav\r2 ?is s\p %\ld be s]v$ ) m9t & fri$ bread4 99 99 99 99 99 ,,giblet ,,s\p4 ,add to a f9e /rong well-season$ beef /ock1 ( ab\t ?ree qu>ts1 two sets ( giblets1 :i* %\ld be previ\sly /ew$ sep>ately 9 "o qu>t ( wat] 7! gizz>ds require scald+ = "s "t be=e !y are put 9 ) ! re/72 :ite pepp]1 salt1 & ! r9d ( lemon %\ld season !m2 :5 !y are t5d]1 add !m ) _! gravy to ! /ock1 & boil = ab\t t5 m9utes toge!r1 !n /ir 9 a glass ( :ite w9e1 a table spoonful ( mu%room ket*up1 & ! juice ( half a lemon2 x w require to be ?ick5$ ) a little fl\r br[n$2 ! giblets are s]v$ 9 ! s\p4 99 99 99 99 99 ,,b>ley ,,s\p4 ,put 9 a /ew-pan1 a knuckle ( mutton1 or f\r p\nds ( ! neck1 ) ?ree qu>ts ( wat]1 boil x g5tly & keep x well skimm$2 a sprig ( p>sley1 a c\ple ( slic$ turnips1 a c>rot1 an onion or m1 if approv$1 ) a little :ite pepp] & salt1 are suffici5t season+1 a breakfa/ cup full ( b>ley %\ld be scald$ & put 9 ! /ew-pan ) ! meat1 if :5 done1 ! s\p is ?9 & wat]y1 a little prep>$ b>ley1 mix$ smoo?ly1 %\ld be /irr$ 94 99 99 99 99 99 ,,s\p ,,de ,,poisson1 ,,or ,,fi% ,,s\p4 ,make a good /ock1 by simm]+ a cod's-head 9 wat]1 en\gh to cov] ! fi%2 season x ) pepp] & salt1 mace1 cel]y1 p>sley1 & a few sweet h]bs1 ) two or ?ree onions1 :5 suffici5tly done1 /ra9 x1 & add cutlets ( fi% prep>$ 9 ! foll[+ mann]3 cut v small1 well-trimm$ cutlets f any fi%1 sole or brill are p]haps be/ suit$2 /ew !m 9 equal quantities ( wat] & w9e1 b n m ?an w cov] !m1 ) a l>ge lump ( butt]1 & ! juice ( a lemon2 :5 !y h /ew$ g5tly = ab\t fifte5 or tw5ty m9utes1 add !m to ! s\p1 :i* ?ick5 ) cream & fl\r1 s]ve ! s\p ) ! cutlets 9 a ture52 =ce-meat balls ( cod's liv] are sometimes add$4 99 99 99 99 99 ,,ox ,,tail ,,s\p4 ,h two well clean$ tails & a neat's foot1 cut !m 9 small jo9ts & soak !m 9 wat]1 put !m 9 a /ew-pan ) a l>ge piece ( cl>ifi$ suet or fat1 & let !m simm] = t5 m9utes1 !n put to !m betwe5 ?ree & f\r qu>ts ( cold wat]1 f\r onions1 a bun* ( sweet h]bs1 a c>rot1 a turnip1 a head ( cel]y1 & season ) :ole pepp]1 allspice1 two or ?ree cloves1 & salt2 let x /ew till ! meat is t5d] en\gh to leave ! bones1 !n remove x f !m1 z ! bones are unsightly 9 ! s\p2 ?ick5 if necess>y ) br[n$ fl\r1 & j be=e s]v+1 add a glass or m ( port w9e1 & a little mu%room ket*up4 ,,*apt] ,,ii4 ,sauces4 ,a ,,ri* ,,br[n ,,gravy4 ,take a little good beef consomm1 or /ock1 a small piece ( smok$ beef1 or *orissa1 a lemon slic$1 "s *opp$ %alots1 a c\ple ( onions %r$1 a bay leaf1 two or ?ree cloves1 & a little oil2 simm] g5tly1 & add a little m9c$ p>sley1 & a few *opp$ mu%rooms3 skim & /ra94 99 99 99 99 99 ,,sauce ,,piquante4 ,! above may be r5d]$ a ,sauce ,piquante by sub/itut+ a little v9eg>1 :ole cap]s1 allspice1 & ?yme1 in/ead ( ! smok$ beef & lemon2 a few onions & piccalilli *opp$ f9ely1 is a great addition :5 requir$ to be v piquante4 ,a sauce l ! above is v good to s]ve ) beef t has be5 boil$ = bro?4 99 99 99 99 99 ,a ,,good ,,gravy ,,= ,,roa/ ,,f[ls4 ,take a little /ock1 squeeze 9 ! juice ( a lemon1 add a little mu%room p[d]1 cay5ne pepp] & salt2 ?ick5 ) fl\r4 99 99 99 99 99 ,,ano!r ,,excell5t ,,receipt4 ,*op "s mu%rooms1 "y & fre%1 salt !m1 & put !m into a saucepan ) a little gravy1 made ( ! trimm+s ( ! f[l1 or ( veal1 a blade ( mace1 a little grat$ lemon peel1 ! juice ( "o lemon2 ?ick5 ) fl\r1 & :5 ready to s]ve1 /ir 9 a table-spoonful ( :ite w9e4 99 99 99 99 99 ,,egg ,,sauce3 ,a ,,f9e ,,:ite ,,sauce ,,= ,,boil$ ,,*ick5s1 ,,turkeys1 ,,or ,,:ite ,,fricassees4 ,beat up ! yolks ( f\r eggs ) ! juice ( a f9e lemon1 a tea-spoonful ( fl\r1 & a little cold wat]1 mix well toge!r1 & set x on ! fire to ?ick51 /irr+ x to prev5t curdl+4 ,?is sauce w be f\nd excell5t1 if n sup]ior1 9 _m cases :]e ,engli% cooks use melt$ butt]4 ,if cap]s are sub/itut$ = ! lemon juice1 ?is sauce w be f\nd excell5t = boil$ lamb or mutton4 99 99 99 99 99 ,,cel]y ,,sauce4 ,cut 9 small pieces f ab\t f\r to five heads ( cel]y1 :i* if n v "y mu/ be peel$1 simm] x till t5d] 9 half a p9t ( veal gravy1 if int5d$ = :ite sauce1 !n add a spoonful ( fl\r1 ! yolks ( ?ree eggs1 :ite pepp]1 salt1 & ! juice ( "o lemon1 ^! %\ld be previ\sly mix$ toge!r ) a little wat] till p]fectly smoo? & ?91 & be /irr$ 9 ) ! sauce2 cream1 in/ead ( eggs1 is us$ 9 ,engli% kit*5s4 99 99 99 99 99 ,,tomato ,,sauce4 ,sk9 a doz5 f9e tomatos1 set !m on ! fire 9 a little wat] or gravy1 beat !m up ) a little v9eg>1 lemon juice1 cay5ne pepp]1 & salt2 "s p]sons l ! yolk ( an egg1 well beat5 add$4 ,/ra9 or n1 z may be pref]r$4 99 99 99 99 99 ,,gravy ,,= ,a ,,f[l1 ,,:5 ,,!re ,,is ,,no ,,/ock ,,to ,,make ,,x ,,)4 ,take ! feet1 wa% !m1 cut !m small1 also ! neck & gizz>d2 season !m ) pepp] & salt1 onion1 & p>sley1 let !m simm] g5tly = "s "t1 9 ab\t a breakfa/-cup ( wat]1 !n /ra91 ?ick5 ) fl\r1 & add a little br[n+1 & if lik$1 a small quantity ( any /ore sauce at h&1 & x w prove an excell5t sauce4 99 99 99 99 99 ,,sav\ry ,,jelly1 ,,= ,,cold ,,pies1 ,,or ,,to ,,g>ni% ,,cold ,,p\ltry4 ,h a b>e knuckle ( veal1 & a calf's foot or c[ heel2 put x into a /ew-pan ) a ?ick slice ( smok$ beef1 a few h]bs1 a blade ( mace1 two or ?ree onions1 a little lemon peel1 pepp] & salt1 & ?ree or f\r p9ts ( wat] 7! ,fr5* add a little t>ragon v9eg>74 ,:5 x boils skim x1 & :5 cold1 if n cle>1 boil x a few m9utes ) ! :ite & %ell ( an egg1 & pass x ?r\gh a jelly bag1 ?is jelly ) ! juice ( two or ?ree lemons1 & p\r$ into a m\ld1 9 :i* are put ! yolks ( eggs boil$ h>d1 =ms a pretty supp] di%4 99 99 99 99 99 ,a ,,f9e ,,sauce ,,= ,,/eaks4 ,?r[ into a saucepan a piece ( fat ! size ( an egg1 ) two or ?ree onions slic$1 let !m br[n2 add a little gravy1 fl\r1 a little v9eg>1 a spoonful ( mu/>d1 & a little cay5ne pepp]1 boil x & s]ve ) ! /eaks4 99 99 99 99 99 ,a ,,fi% ,,sauce ,,)\t ,,butt]4 ,put on1 9 a small saucepan1 a cup ( wat]1 well flavor$ ) v9eg>1 an onion *opp$ f9e1 a little rasp$ horse-radi%1 pepp]1 & two or ?ree cloves1 & a c\ple ( an*ovies cut small1 :5 x has boil$1 /ir c>efully 9 ! beat5 yolks ( two eggs1 & let x ?ick51 until ( ! consi/5cy ( melt$ butt]4 99 99 99 99 99 ,a ,,f9e ,,fi% ,,sauce4 ,"o teacup full ( walnut pickle1 ! same ( mu%room ditto1 ?ree an*ovies p\nd$1 "o clove ( g>lic p\nd$1 half a tea-spoonful ( cay5ne pepp]1 all mix$ well toge!r1 & bottl$ = use4 99 99 99 99 99 ,a ,,nice ,,sauce ,,to ,,?r[ ,,ov] ,,broil$ ,,meats4 ,beat up a little salad-oil ) a table-spoonful ( v9eg>1 mu/>d1 pepp] & salt1 & !n /ir 9 ! yolk ( an egg2 ?is sauce %\ld be highly season$4 ,a sauce ( ?is description is sometimes us$ to ba/e mutton :ile roa/+1 ! meat %\ld be scor$ 9 diff]5t places to all[ ! sauce to p5etrate4 99 99 99 99 99 ,,sauce ,,= ,,ducks4 ,a little good gravy1 ) a glass ( port w9e1 ! juice ( a lemon1 highly season$ ) cay5ne pepp]4 99 99 99 99 99 ,,bread ,,sauce4 ,take a l>ge onion & boil x1 ) a little pepp] till q s(t1 9 milk1 !n take x out1 & p\r ! milk ov] grat$ /ale bread1 !n boil x up ) a piece ( butt]1 & dr$ge x ) fl\r2 x %\ld be well beat5 up ) a silv] =k4 ,! above c be made )\t butt] or milk3 take a l>ge onion1 slice x ?91 put x into a little veal gravy1 add grat$ bread1 pepp]1 c41 & ! yolk & :ite ( an egg well beat54 99 99 99 99 99 ,,apple ,,sauce ,,= ,,goose4 ,slice "s apples1 put !m 9 a little wat] to simm] till s(t1 beat !m to a pulp2 "s consid] a little p[d]$ sug> an improvem5t1 b z ! acid ( ! apples is reckon$ a corrective to ! ri*ness ( ! goose1 x is usually pref]r$ )\t4 99 99 99 99 99 ,,m9t ,,sauce4 ,mix v9eg> ) br[n sug>1 let x /& ab\t an h\r1 !n add *opp$ m9t1 & /ir toge!r4 99 99 99 99 99 ,,onion ,,sauce4 ,slice f9ely1 & br[n 9 a little oil1 two or ?ree onions2 put !m 9 a little beef gravy1 & add cay5ne pepp]1 salt1 & ! juice ( a lemon4 ,?is is a nice sauce = /eaks4 99 99 99 99 99 ,,oil$ ,,butt]4 ,put "s good butt] into a cup or j>1 & place x be=e ! fire till x becomes an oil1 !n p\r x (f1 s t all s$im5t may be avoid$4 99 99 99 99 99 ,,to ,,draw ,,good ,,gravy4 99 99 99 99 99 ,cut "s gravy beef into small pieces1 put !m 9 a j>1 & set x 9 a saucepan ( cold wat] to boil g5tly = sev5 or eight h\rs1 add+1 f "t to "t1 m wat] z ! orig9al quantity boils away4 ,! gravy ?us made w be ! ess5ce ( ! meat1 & 9 cases :]e nutrim5t is requir$ 9 ! smalle/ compass1 w be ( great s]vice4 ,s\ps are /rong] :5 ! meat is cut1 & gravy drawn be=e wat] is add$4 99 99 99 99 99 ,,truffle ,,sauce4 ,peel & slice z _m truffles z requir$1 simm] !m g5tly ) a little butt]1 :5 !y are t5d]1 add to !m good :ite or br[n consomm1 lemon juice1 pepp]1 salt1 nutmeg1 & a v little :ite w9e4 99 99 99 99 99 ,,mu%room ,,sauce4 ,take ab\t a p9t ( f9e "y button mu%rooms1 let !m /ew g5tly 9 a :ite veal gravy season$ ) salt1 pepp]1 a blade ( mace1 & if approv$1 ! grat$ peel ( half a lemon1 x %\ld be ?ick5$ ) fl\r & ! yolk ( an egg /irr$ 9 x1 j be=e s]v+2 ,engli% cooks add cream to ?is sauce4 99 99 99 99 99 ,,sweet ,,sauce4 ,! usual way ( mak+ sauces = pudd+s1 is by add+ sug> to melt$ butt]1 or ?9 egg sauce1 flavor+ x ) :ite w9e1 br&y1 lemon peel1 or any o!r flavor approv$ (4 99 99 99 99 99 ,,melt$ ,,butt]4 ,al?\gh ?is sauce is "o ( ! mo/ simple1 x is v r>ely t x is well made4 ,mix ) f\r ounces ( butt]1 a des]t spoonful ( fl\r1 :5 well mix$1 add ?ree table spoonsful ( wat]1 put x into a clean saucepan kept = ! purpose1 & /ir x c>efully "o way till x boils2 :ite sauce to ?r[ ov] vegetables s]v$ on toa/1 is made 9 ! same way1 only putt+ milk & wat]1 in/ead ( wat] only4 99 99 99 99 99 ,,sauce ,,)\t ,,butt] ,,= ,,boil$ ,,pudd+s4 ,mix a table-spoonful ( fl\r1 ) two ( wat]1 add a little w9e1 lemon peel grat$1 a small bit ( cl>ifi$ suet1 ( ! size ( a walnut1 grat$ nutmeg1 & sug>1 put on 9 a saucepan1 /irr+ "o way1 & add+ wat] if too ?ick1 lemon juice1 or ess5ce ( noyeau1 or almonds may be sub/itut$ to v>y ! flav\r4 99 99 99 99 99 ,,sauce ,,rob]t ,,= ,,/eaks4 ,*op up "s onions1 ?r[ !m into a saucepan ) a bit ( cl>ifi$ fat1 let !m fry till br[n1 !n add pepp]1 salt1 a little gravy1 mu/>d1 lemon juice1 & v9eg>2 boil x all1 & p\r ov] ! /eaks4 99 99 99 99 99 ,,cap] ,,sauce4 ,?is is m]ely melt$ butt] ) a few pickl$ cap]s simm]$ 9 x1 or !y may be put into a sauce made ( bro? ?ick5$ ) egg1 & a little fl\r4 99 99 99 99 99 ,,savory ,,h]b ,,p[d]4 ,x is useful to select a v>iety ( h]bs1 s t !y may always be at h& = use3 ! foll[+ are consid]$ to be an excell5t selection1 p>sley1 savory1 ?yme1 sweet majoram1 %alot1 *]vil1 & sage1 9 equal quantities2 dry ^! 9 ! ov51 p\nd !m f9ely & keep !m 9 bottles well /opp$4 99 99 99 99 99 ,,season+ ,,= ,,ducks ,,& ,,geese4 ,mix *opp$ onion ) an equal quantity ( *opp$ sage1 ?ree times z mu* grat$ /ale bread1 a little %r$ suet1 pepp]1 salt1 & a beat5 egg to b9d x1 ?is is g5]ally us$ = geese & ducks1 ! onions are sometimes boil$ fir/ to r5d] !m less /rong4 99 99 99 99 99 ,,engli% ,,egg ,,sauce4 ,boil two eggs h>d1 *op !m f9ely1 & w>m !m up 9 f9ely made melt$ butt]1 add a little :ite pepp]1 salt1 a blade ( mace1 & a v small quantity ( nutmeg4 99 99 99 99 99 ,,sauce ,a ,,la ,,t>t>e4 ,mix ! yolk ( an egg ) oil1 v9eg>1 *opp$ p>sley1 mu/>d1 pepp]1 & salt2 a spoonful ( pat de diable or ,fr5* mu/>d1 r5d]s ! sauce m piquante4 99 99 99 99 99 ,a ,,f9e ,,sauce ,,= ,,roa/ ,,mutton4 ,mix a little port w9e 9 "s gravy1 two table-spoonfuls ( v9eg>1 "o ( oil1 a %alot m9c$1 & a spoonful ( mu/>d1 j be=e ! mutton is s]v$1 p\r ! sauce ov] x1 !n spr9kle x ) fri$ bread crumbs1 & !n aga9 ba/e ! meat ) ! sauce2 ?is is a f9e addition to ! mutton4 99 99 99 99 99 ,,asp>agus ,,sauce1 ,,to ,,s]ve ,,) ,,lamb ,,*ops4 ,cut "s asp>agus1 or sprew1 into half in* l5g?s1 wa% !m1 & ?r[ !m into half a p9t ( gravy made f beef1 veal1 or mutton ?ick5$1 & season$ ) salt1 :ite pepp]1 & a lump ( :ite sug>1 ! *ops %\ld be delicately fri$ & ! sauce s]v$ 9 ! c5tre ( ! di%4 99 99 99 99 99 ,,br[n ,,cucumb] ,,sauce4 ,peel & cut 9 ?ick slices1 "o or m fre% cucumb]s1 fry !m until br[n 9 a little butt]1 or cl>ifi$ fat1 !n add to !m a little /rong beef gravy1 pepp]1 salt1 & a spoonful ( v9eg>2 "s cooks add a *opp$ onion br[n$ ) ! cucumb]s4 99 99 99 99 99 ,,:ite ,,cucumb] ,,sauce4 ,take out ! se$s ( "s fre% "y cucumb]s1 qu>t] !m1 & cut !m into pieces ( two in* l5g?s1 let !m lay = an h\r 9 v9eg> & wat]1 !n simm] !m till ?or\ghly s(t1 9 a veal bro? season$ ) pepp]1 salt1 & a little lemon juice2 :5 ready = s]v+1 p\r (f ! gravy & ?ick5 x ) ! yolks ( a c\ple ( eggs /irr$ 91 add x to ! saucepan2 w>m up1 tak+ c>e t x does n curdle4 99 99 99 99 99 ,,br[n$ ,,fl\r ,,= ,,mak+ ,,s\ps ,,& ,,gravies ,,d>k ,,& ,,?ick4 ,spread fl\r on a t91 & place x 9 a ,dut* ov5 be=e ! fire1 or 9 a g5tle ov5 till x br[ns2 x mu/ (t5 be turn$1 t ! fl\r may be equally col\r$ ?r\gh\t4 ,a small quantity ( ?is prep>$ & laid by = use1 w be f\nd useful4 99 99 99 99 99 ,,br[n$ ,,bread ,,crumbs4 ,grate into f9e crumbs1 ab\t five or six ounces ( /ale bread1 & br[n !m 9 a g5tle ov5 or be=e ! fire2 ?is is a m delicate way ( br[n+ !m ?an by fry+4 99 99 99 99 99 ,,crisp$ ,,p>sley4 ,wa% & dra9 a h&ful ( fre% "y sprigs ( p>sley1 dry !m ) a clo?1 place !m be=e ! fire on a di%1 turn !m frequ5tly1 & !y w be p]fectly crisp 9 t5 m9utes4 99 99 99 99 99 ,,fri$ ,,p>sley4 ,:5 ! p>sley is prep>$ z above1 fry x 9 butt] or cl>ifi$ suet1 !n dra9 x on a clo? plac$ be=e ! fire4 99 99 99 99 99 ,,bread ,,crumbs ,,= ,,fry+4 ,cut slices ( bread )\t cru/1 & dry !m gradually 9 a cool ov5 till q dry & crisp1 !n roll !m into f9e crumbs1 & put !m 9 a j> = use4 99 99 99 99 99 ,,sp9a* ,,gre54 ,p\nd to a pulp 9 a mort> a h&ful ( sp9a*1 & squeeze x ?r\gh a hair sieve2 !n put x into a cup or j>1 & place x 9 a bas9 ( hot wat] = a few m9utes1 or x may be all[$ to simm] on ! fire2 a little ( ?is /irr$ into spr+ s\ps1 improve _! appe>ance4 99 99 99 99 99 ,,vel\t1 ,,be*amel4 ,^! prep>ations are s frequ5tly m5tion$ 9 mod]n cook]y1 t we %all give ! receipts = !m1 al?\gh !y are n appropriate = ! ,jewi% kit*54 ,vel\t is a f9e :ite sauce1 made by r$uc+ a c]ta9 quantity ( well-flav\r$ consomm or /ock1 ov] a *>coal fire1 & mix+ x ) boil+ cream1 /irr+ x c>efully till x ?ick5s4 ,b*amel is ano!r sort ( f9e :ite /ock1 ?ick5$ ) cream1 !re is m flav\r+ 9 ?is ?an ! =m]1 ! /ock is made ( veal1 ) "s ( ! smok$ meats us$ 9 ,engli% kit*5s1 butt]1 mace1 onion1 mu%rooms1 bay leaf1 nutmeg1 & a little salt4 ,an excell5t sub/itute = ^! sauces c 9 ,jewi% kit*5s be made 9 ! foll[+ way3 ,take "s veal bro? flavor$ ) smok$ beef1 & ! above nam$ season+s1 !n beat up two or ?ree yolks ( eggs1 ) a little ( ! /ock & a spoonful ( potatoe fl\r1 /ir ?is into ! bro?1 until x ?ick5s1 x w n be q z :ite1 b w be excell5t4 99 99 99 99 99 ,,=cemeat ,,or ,,f>cie4 ,"u ?is head is includ$ ! v>i\s prep>ations us$ = balls1 tisoles1 fritt]s1 & /uff+s = p\ltry & veal1 x is a bran* ( cook+ :i* requires great c>e & judgm5t1 ! proportions %\ld be s bl5d$ z to produce a delicate1 yet sav\ry flavor1 )\t all[+ any p>ticul> h]b or spice to pr$om9ate4 ,! +r$i5ts %\ld always be p\nd$ well toge!r 9 a mort>1 n m]ely *opp$ & moi/5$ ) egg1 z is usually done by inexp]i5c$ cooks2 =cemeat c be s]v$ 9 a v>iety ( =ms1 & is s useful a res\rce1 t x well repays ! att5tion x requires4 99 99 99 99 99 ,a ,,sup]ior ,,=cemeat ,,= ,,risolles1 ,,fritt]s1 ,,& ,,savory ,,meat ,,balls4 ,scrape half a p\nd ( ! fat ( smok$ beef1 & a p\nd ( lean veal1 free f sk91 ve91 or s9ew1 p\nd x f9ely 9 a mort> ) *opp$ mu%rooms1 a little m9c$ p>sley1 salt & pepp]1 & grat$ lemon peel1 !n h ready ! crumb ( two ,fr5* rolls soak$ 9 good gravy1 press out ! moi/ure1 & add ! crumb to ! meat ) ?ree beat5 eggs2 if ! =cemeat is requir$ to be v highly flavor$1 ! gravy 9 :i* ! rolls are soak$ %\ld be season$ ) mu%room p[d]2 a spoonful ( ket*up1 a bay leaf1 an onion1 pepp]1 salt1 & lemon juice1 add ?is panada to ! p\nd$ meat & eggs1 =m ! mixture into any =m requir$1 & ei!r fry or w>m 9 gravy1 accord+ to ! di% = :i* x is int5d$4 ,any cold meats p\nd$1 season$1 & made accord+ to ! above me?od are excell5t2 ! season+ c be v>i$1 or r5d]$ simpl] if requir$4 99 99 99 99 99 ,,common ,,veal1 ,,/uff+4 ,h equal quantities ( f9ely %r$ suet & grat$ crumbs ( bread1 add *opp$ sweet h]bs1 grat$ lemon peel1 pepp]1 & salt1 p\nd x 9 a mort>2 ?is is also us$ = :ite p\ltry1 ) ! addition ( a little grat$ smok$ beef1 or a piece ( ! root ( a tongue p\nd$ & mix$ ) ! above +r$i5ts4 99 99 99 99 99 ,,fi% ,,=cemeat4 ,*op f9ely any k9d ( fi%1 t :i* has be5 already dress$ w answ] ! purpose1 !n p\nd x 9 a mort> ) a c\ple ( an*ovies1 or a little an*ovy ess5ce1 ! yolk ( a h>d boil$ egg1 a little butt]1 p>sley or any o!r h]b :i* may be approv$1 grat$ lemon peel1 & a little ( ! juice1 !n add a little bread previ\sly soak$1 & mix ! :ole into a pa/e1 & =m into balls1 or use = /uff+1 c4 ,! liv] or roe ( fi% is well suit$ to add to ! fi%1 z x is ri* & delicate4 99 99 99 99 99 ,,=cemeat ,,= ,,dress+ ,,fi% ,,fillets4 ,p\nd f9ely an*ovies1 grat$ bread1 *opp$ p>sley1 & ! yolk ( a h>d boil$ egg1 add grat$ lemon peel1 a little lemon juice1 pepp] & salt1 & make into a pa/e ) two eggs4 99 99 99 99 99 ,,=cemeat ,,= ,,dress+ ,,cutlets1 ,,etc4 ,add to grat$ /ale bread1 an equal quantity ( *opp$ p>sley1 season x well1 & mix x ) cl>ifi$ suet1 !n bru% ! cutlets ) beat5 yolks ( eggs1 lay on ! mixture ?ickly ) a knife1 & spr9kle ov] ) dry & f9e bread crumbs4 99 99 99 99 99 ,,egg ,,balls4 ,beat ! h>d yolks ( eggs 9 a mort>1 make x into a pa/e ) ! yolk ( a raw egg1 =m ! pa/e into v small balls1 & ?r[ !m into boil+ wat] = a m9ute or s1 to h>d5 !m4 99 99 99 99 99 ,,prep>ation ,,= ,,cutlets ,,( ,,f[l ,,or ,,veal4 ,make a smoo? batt] ( fl\r1 & a little salad oil1 & two eggs1 a little :ite pepp]1 salt1 & nutmeg1 turn ! cutlets well 9 ?is mixture1 & fry a light br[n1 g>ni% ) slices ( lemon1 & crisp$ p>sley1 ?is is done by putt+ 9 ! p>sley aft] ! cutlets h be5 fri$1 x w spe$ily crisp2 x %\ld !n be dra9$1 to prev5t its be+ greasy4 ,,*apt] ,,iii4 ,fi%4 ,,prelim9>y ,,rem>ks4 ,:5 fi% is to be boil$1 x %\ld be rubb$ lightly ov] ) salt1 & set on ! fire 9 a saucepan or fi%-kettle suffici5tly l>ge1 9 h>d cold wat]1 ) a little salt1 a spoonful or two ( v9eg> is sometimes add$1 :i* has ! effect ( increas+ its firmness4 ,fi% = broil+ %\ld be rubb$ ov] ) v9eg>1 well dri$ 9 a clo? & fl\r$4 ,! fire mu/ be cle> & free f smoke1 ! gridiron made q hot1 & ! b>s butt]$ be=e ! fi% is put on x4 ,fi% to be fri$ %\ld be rubb$ 9 ) salt1 dri$1 roll$ 9 a clo?1 & plac$ = a few m9utes be=e ! fire previ\s to be+ put 9 ! pan4 99 99 99 99 99 ,,fi% ,,fri$ ,,9 ,,oil4 ,soles1 plaice1 or salmon1 are ! be/ k9ds ( fi% to dress 9 ?is mann]1 al?\gh v>i\s o!r sorts are frequ5tly us$4 ,:5 prep>$ by salt+ or dry+1 z above direct$1 h a di% ready ) beat5 eggs1 turn ! fi% well ov] 9 !m1 & spr9kle x freely ) fl\r1 s t ! fi% may be cov]$ entirely ) x1 !n place x 9 a pan ) a good quantity ( ! be/ fry+ oil at boil+ heat2 fry ! fi% 9 x g5tly1 till ( a f9e equal br[n col\r1 :5 done1 x %\ld be plac$ on a clo? be=e ! fire = ! oil to dra9 (f2 great c>e %\ld be obs]v$ t ! oil %\ld h ceas$ to bubble :5 ! fi% is put 91 o!rwise x w be greasy2 ! oil w s]ve = two or ?ree times if /ra9$ (f & p\r$ into a j>4 ,fi% prep>$ 9 ?is way is usually s]v$ cold4 99 99 99 99 99 ,,fri$ ,,soles ,,9 ,,! ,,engli% ,,way4 ,prep>e ! soles z direct$ 9 ! la/ receipt1 bru% !m ov] ) egg1 dr$ge !m ) /ale bread crumbs1 & fry 9 boil+ butt]2 ?is me?od is pref]able :5 requir$ to be s]v$ hot4 99 99 99 99 99 ,,escobe*e4 ,take "s cold fri$ fi%1 place x 9 a deep pan1 !n boil half a p9t ( v9eg> ) two table spoonsful ( wat]1 & "o ( oil1 a little grat$ g+]1 allspice1 cay5ne pepp]1 two bay leaves1 a little salt1 & a table spoonful ( lemon juice1 ) slic$ onions2 :5 boil+1 p\r x ov] ! fi%1 cov] ! pan1 & let x /& tw5ty-f\r h\rs be=e s]v+4 99 99 99 99 99 ,,fi% ,,/ew$ ,,:ite4 ,put an onion1 f9ely *opp$1 into a /ew-pan1 ) a little oil1 till ! onion becomes br[n1 !n add half a p9t ( wat]1 & place ! fi% 9 ! /ew-pan1 season+ ) pepp]1 salt1 mace1 gr\nd allspice1 nutmeg1 & g+]2 let x /ew g5tly till ! fi% is done1 !n prep>e ! beat5 yolks ( f\r eggs1 ) ! juice ( two lemons1 & a tea spoonful ( fl\r1 a table spoonful ( cold wat]1 & a little saffron1 mix well 9 a cup1 & p\r x into ! /ew-pan1 /irr+ x c>efully "o way until x ?ick5s4 ,balls %\ld be ?r[n 9 ab\t tw5ty m9utes be=e s]v+2 !y are made 9 ! foll[+ way3 take a little ( ! fi%1 ! liv]1 & roe1 if !re is any1 beat x up f9ely ) *opp$ p>sley1 & spread w>m$ butt]1 crumbs ( bread1 & season+ accord+ to ta/e2 =m ?is into a pa/e ) eggs1 & make x into balls ( a mod]ate size2 ?is is a v nice di% :5 cold2 g>ni% ) slic$ lemon & p>sley4 99 99 99 99 99 ,,an ,,excell5t ,,receipt ,,= ,,/ew$ ,,fi% ,,9 ,,! ,,dut* ,,fa%ion4 ,take ?ree or f\r p>sley roots1 cut !m into pieces1 slice sev]al onions & boil 9 a p9t ( wat] till t5d]1 season ) lemon juice1 v9eg>1 saffron1 pepp]1 salt1 & mace1 !n add ! fi%1 & let x /ew till ne>ly f9i%$1 :5 remove x1 & ?ick5 ! gravy ) a little fl\r & butt]1 & ! yolk ( "o egg1 !n return ! fi% to ! /ew-pan1 ) balls made z direct$ 9 ! prec$+ receipt1 & boil up4 99 99 99 99 99 ,,fi% ,,/ew$ ,,br[n4 ,fry "s fi% ( a light br[n1 ei!r soles1 slices ( salmon1 halibut1 or plaice1 let an onion br[n 9 a little oil1 add to x a cup ( wat]1 a little mu%room ket*up or p[d]1 cay5ne pepp]1 salt1 nutmeg1 & lemon juice1 put ! fi% into a /ew-pan ) ! above mixture1 & simm] g5tly till done1 !n take out ! fi% & ?ick5 ! gravy ) a little br[n$ fl\r1 & /ir 9 a glass ( port w9e2 a few truffles1 or mu%rooms1 are an improvem5t4 99 99 99 99 99 ,,wat] ,,s\*y4 ,take a portion ( ! fi% int5d$ to be dress$1 & /ew x d[n ) ?ree p9ts ( wat]1 p>sley roots1 & *opp$ p>sley1 & !n pulp !m ?r\gh a sieve1 !n add ! re/ ( ! fi%1 ) pepp]1 salt1 & season+2 & s]ve 9 a deep di%4 99 99 99 99 99 ,a ,,sup]ior ,,receipt ,,= ,,/ew$ ,,c>p4 ,clean ! fi% ?or\ghly1 put x into a saucepan1 ) a /rong ri* gravy1 season ) onion1 p>sley roots1 allspice1 nutmegs1 beat5 cloves1 & g+]1 let x /ew v g5tly till ne>ly done1 !n mix port w9e & v9eg> 9 equal quantities1 co>se br[n sug> & lemon juice1 a little fl\r1 ) "s ( ! gravy f ! saucepan1 mix well & p\r ov] ! fi%1 let x boil till ! gravy ?ick5s4 ,pike is excell5t /ew$ 9 ?is mann]4 99 99 99 99 99 ,,fillets ,,( ,,fi%4 ,fillets ( salmon1 soles1 c41 fri$ ( a delicate br[n accord+ to ! receipt already giv51 & s]v$ ) a f9e gravy is a v nice di%4 ,if requir$ to be v savory1 make a fi% =ce-meat1 & lay x ?ickly on ! fi% be=e fry+2 fillets dress$ 9 ?is way are usually arrang$ r\nd ! di%1 & s]v$ ) a sauce made ( good /ock1 ?ick5$ & season$ ) cay5ne pepp]1 lemon juice1 & mu%room ess5ce2 piccalilli are sometimes add$ cut small4 99 99 99 99 99 ,,bak$ ,,haddock4 ,c>efully clean a fre% haddock1 & fill x ) a f9e =cemeat1 & sew x 9 securely2 give ! fi% a dr$g+ ( fl\r1 & p\r on w>m$ butt]1 spr9kle x ) pepp] & salt1 & set x to bake 9 a ,dut*-ov5 be=e ! fire1 ba/+ x1 f "t to "t1 ) butt] w>m$1 & cap]s2 x %\ld be ( a ri* d>k br[n1 & x is z well to dr$ge two or ?ree times ) fl\r :ile at ! fire1 ! cont9ual ba/+s w produce suffici5t sauce to s]ve ) x )\t any o!r be+ add$4 ,mack>el & :it+ prep>$ 9 ?is mann] are excell5t1 ! latt] %\ld be cov]$ ) a lay] ( bread crumbs1 & arrang$ 9 a r+1 & ! =cemeat1 in/ead ( /uff+ !m1 %\ld be =m$ into small balls1 & s]v$ 9 ! di% z a g>ni%4 ,! =cemeat mu/ be made z = veal /uff+1 ) ! addition ( a c\ple ( m9c$ an*ovies1 cay5ne pepp]1 & butt] in/ead ( suet4 99 99 99 99 99 ,a ,,nice ,,way ,,( ,,dress+ ,,r$ ,,h]r+s4 ,op5 !m1 cut (f ! tails & heads1 soak !m 9 hot wat] = an h\r1 !n wipe !m dry2 mix ) w>m$ butt] "o beat5 egg1 p\r ?is ov] ! h]r+s1 spr9kle ) bread crumbs1 fl\r1 & :ite pepp]1 broil !m & s]ve !m v hot4 99 99 99 99 99 ,,bak$ ,,mack>el ,,) ,,v9eg>4 ,cut (f ! heads & tails1 op5 & clean !m1 lay !m 9 a deep pan ) a few bay leaves1 :ole pepp]1 half a tea-spoonful ( cloves1 & a :ole spoonful ( allspice1 p\r ov] equal quantities ( v9eg> & wat]1 & bake = an h\r & a half1 9 a g5tle ov52 h]r+s & sprats are also dress$ accord+ to ?is receipt4 99 99 99 99 99 ,,fi% ,,salad4 ,cut 9 small pieces any cold dress$ fi%1 turbot or salmon are ! be/ suit$2 mix x ) half a p9t ( small salad1 & a lettuce cut small1 two onions boil$ till t5d] & mild1 & a few truffles ?9ly slic$2 p\r ov] a f9e salad mixture1 & arrange x into a %ape1 high 9 ! c5tre1 & g>ni% ) h>d eggs cut 9 slices2 a little cucumb] mix$ ) ! salad is an improvem5t4 ,! mixture may ei!r be a common salad mixture1 or made z foll[s3 take ! yolks ( ?ree h>d boil$ eggs1 ) a spoonful ( mu/>d1 & a little salt1 mix ^! ) a cup ( cream1 & f\r table-spoonsful ( v9eg>1 ! diff]5t +r$i5ts %\ld be add$ c>efully & work$ toge!r smoo?ly1 ! :ites ( ! eggs may be trimm$ & plac$ 9 small heaps r\nd ! di% z a g>ni%4 99 99 99 99 99 ,,impanada4 ,cut 9 small pieces halibut1 plaice1 or soles1 place !m 9 a deep di% 9 alt]nate lay]s1 ) slices ( potatoes & dumpl+s made ( %ort-cru/ pa/e1 sweet5$ ) br[n sug>1 season well ) small pickles1 pepp]s1 g]k9s1 or ,we/ ,india pickles2 ?r[ ov] a little wat] & butt] w>m$1 & bake x ?or\ghly4 99 99 99 99 99 ,,:ite ,,bait4 ,?is is su* a delicate fi% t !re are few cooks :o attempt to dress x )\t spoil+ x2 !y %\ld n be t\*$ b ?r[n f ! di% into a clo? ) a h&ful ( fl\r2 %ake !m lightly1 b en\gh to cov] !m well ) ! fl\r1 !n turn !m into a sieve expressly = bait to free !m f too great a quantity ( ! fl\r1 !n ?r[ ! fi% into a pan ) pl5ty ( boil+ butt]1 !y mu/ rema9 b an in/ant1 = !y are consid]$ spoilt if !y become ! lea/ br[n2 !y %\ld be plac$ lightly on ! di% pil$ up high 9 ! c5tre1 br[n bread & butt] is always s]v$ ) !m2 :5 devill$ !y are also excell5t1 & are p]mitt$ to become br[n2 !y are !n spr9kl$ ) cay5ne pepp]1 & a little salt1 & s]v$ ) lemon juice4 ,?is receipt 0 giv5 by a cook :o dress$ :ite bait to p]fection4 99 99 99 99 99 ,a ,,dut* ,,fric&elle4 ,take two p\nds ( dress$ fi%1 remove ! sk9 & bones1 cut 9 small pieces ) two or ?ree an*ovies1 & season well1 soak ! crumb ( a ,fr5* roll 9 milk1 beat x up ) ! fi% & ?ree eggs3 butt] a m\ld1 spr9kle x ) rasp+s1 place 9 ! fi% & bake x2 :5 done1 turn out & s]ve ei!r dry or ) an*ovy sauce2 if s]v$ dry1 f9ely grat$ crumbs ( bread %\ld be spr9kl$ ?ickly ov] x1 & x %\ld be plac$ = a few m9utes be=e ! fire to br[n4 99 99 99 99 99 ,,fi% ,,fritt]s4 ,make a =ce-meat ( any cold fi%1 =m x into ?9 cakes1 & fry ( a light br[n1 or enclose !m fir/ 9 ?9 pa/e & !n fry !m4 ,! roes ( fi% or ! liv]s are p>ticul>ly nice prep>$ 9 ?is way4 99 99 99 99 99 ,,fi% ,,omelet4 ,%r$ f9ely any cold fi%1 season x1 & mix ) beat5 eggs2 make x into a pa/e1 fry 9 ?9 cakes l pancakes1 & s]ve hot on a napk92 !re %\ld be pl5ty ( boil+ butt] 9 ! pan1 z !y %\ld be moi/ & ri*2 !re %\ld be m eggs 9 ! prep>ation = omelets ?an = fritt]s4 99 99 99 99 99 ,,scallop$ ,,fi%4 ,take any dress$ fi%1 break x 9 small pieces1 put x into t9 scallops1 ) a few crumbs ( bread1 a good piece ( butt]1 a little cream if approv$1 :ite pepp]1 salt1 & nutmeg2 bake 9 an ov5 = t5 m9utes1 or br[n be=e ! fire2 two or ?ree mu%rooms mix$1 or an an*ovy w be f\nd an improvem5t4 99 99 99 99 99 ,,ano!r ,,way4 ,break ! fi% into pieces1 p\r ov] ! beat5 yolk ( an egg1 spr9kle ) pepp] & salt1 /rew ) bread crumbs1 *opp$ p>sley1 & grat$ lemon peel1 & squeeze 9 ! juice ( lemon1 drop ov] a little w>m$ butt]1 & br[n be=e ! fire4 ,,*apt] ,,iv4 ,directions = ,v>i\s ,ways ( ,dress+ ,meat & ,p\ltry4 ,,introductory ,,rem>ks4 ,boil+ is ! mo/ simple mann] ( cook+1 ! great art 9 ?is process is to boil ! article suffici5tly1 )\t its be+ ov]done1 ! necessity ( sl[ boil+ _c be too /rongly impress$ ^u ! cook1 z ! contr>y1 r5d]s x h>d & ( a bad color2 ! av]age "t ( boil+ = fre% meat is half an h\r to e p\nd1 salt meat requires half z long aga91 & smok$ meat /ill long]2 ! lid ( ! saucepan %\ld only be remov$ = skimm+1 :i* is an ess5tial process4 ,roa/+ *iefly dep5ds on ! skilful managem5t ( ! fire1 x is consid]$ t a jo9t ( eight p\nds requires two h\rs roa/+2 :5 fir/ put d[n x %\ld be ba/$ ) fre% dripp+1 & aft]w>ds ) its own dripp+1 x %\ld be spr9kl$ ) salt1 & repeat$ly dr$g$ ) fl\r1 :i* br[ns & makes x look ri* & fro?y4 ,broil+ requires a /eady cle> fire1 free f flame & smoke1 ! gridiron %\ld be q hot be=e ! article is plac$ on x1 & ! b>s %\ld be rubb$ ) fat1 or if ! article is ?9-sk9n$ & delicate1 ) *alk2 ! gridiron %\ld be held aslant to prev5t ! fat dripp+ into ! fire2 ! b>s ( a gridiron %\ld be close & f9e4 ,fry+ is easi] ?an broil+1 ! fat1 oil or butt] 9 :i* ! article is fri$ mu/ be boil+1 b h ceas$ to bubble be=e x is put 9 ! pan1 or x w be greasy & black3 !re is n[ a new description ( fry+pan1 call$ a saut pan1 & :i* w be f\nd extremely conv5i5t = fry+ small cutlets or collops4 ,/ew+ is a m elaborate mode ( boil+2 a g5tle heat ) frequ5t skimm+s1 are ! po9ts to be obs]v$4 ,glaz+ is done by bru%+ melt$ jelly ov] ! article to be glaz$ & lett+ x cool1 & !n add+ ano!r coat1 or 9 "s cases two or ?ree1 ?is makes any cold meats or p\ltry h an elegant appe>ance4 ,blan*+ makes ! article plump & :ite4 ,x %\ld be set on ! fire 9 cold wat]1 boil up & !n be imm]s$ 9 cold wat]1 :]e x %\ld rema9 "s little "t4 ,l>d+ 7! ,fr5* t]m is ,piqu1 :i* ! inexp]i5c$ ,jewi% cook may n be acqua9t$ )1 we !re=e use ! t]m 9 common use7 is a t]m giv5 to a c]ta9 mode ( g>ni%+ ! surface ( meat or p\ltry3 x is ins]t+ small pieces ( ! fat ( smok$ meats1 truffles1 or tongue1 :i* are trimm$ into slips ( equal l5g? & size1 into ! fle% ( ! article at regul> di/ances1 & is effect$ by means ( l>d+ p9s4 ,poele & ,blanc1 are t]ms us$ 9 mod]n cook]y = a v exp5sive mode ( /ew+3 x is done by /ew+ ! article ) meat1 vegetables1 & fat ( smok$ meats1 all well season$2 in/ead ( plac+ x to /ew 9 wat] x is plac$ on slices ( meat cov]$ ) slices ( fat & ! vegetables & season+ add$1 !n wat] en\gh to cov] ! :ole is add$4 ,blanc diff]s f ,poele1 9 hav+ a quantity ( suet add$1 & be+ boil$ d[n be=e ! article is plac$ to /ew 9 x4 ,brais+ is a simil> process to ,poele1 b less meat & vegetable is us$4 99 99 99 99 99 ,,to ,,cl>ify ,,suet4 ,melt d[n ) c>e f9e fre% suet1 ei!r beef or veal1 put x into a j>1 & set x 9 a /ew-pan ( wat] to boil1 putt+ 9 a sprig ( rosem>y1 or a little orange fl[] wat] :ile melt+1 ?is is a v useful prep>ation & w be f\nd1 if adopt$ 9 ,engli% kit*5s1 to answ] ! purpose ( l>d & is f> m delicate & :olesome3 x %\ld be well beat5 till q light ) a wood5 =k4 99 99 99 99 99 ,,olio4 ,put eight p\nds ( beef 9 suffici5t wat] to cov] x1 :5 ! wat] boils take out ! meat1 skim (f ! fat1 & !n return ! meat to ! /ew-pan1 add+ at ! same "t two f9e :ite cabbages )\t any ( ! /alk or h>d p>ts2 season ) pepp]1 salt1 & a tea-spoonful ( :ite sug>1 let x simm] on a sl[ fire = ab\t five h\rs1 ab\t an h\r be=e s]v+1 add half a p\nd ( *orisa1 :i* greatly improves ! flavor4 99 99 99 99 99 ,,an ,,excell5t ,,receipt ,,= ,,/ew+ ,a ,,rump ,,( ,,beef4 ,*op f9e a l>ge onion1 f\r bay leaves1 & a little p>sley1 add to ^! half an ounce ( gr\nd g+]1 a tea-spoonful ( salt1 a blade ( mace1 a little gr\nd allspice1 "s lemon slic$1 & "s ( ! peel grat$2 rub all ^! +r$i5ts well into ! meat1 !n place x into a /ew-pan ) ?ree p>ts ( a cup ( v9eg>1 a calf's-foot cut 9 small pieces & a p9t ( wat]1 /ew g5tly till t5d]1 :5 ! fat mu/ be c>efully skimm$ (f ! gravy1 :i* mu/ be /ra9$ & p\r$ ov] ! meat4 99 99 99 99 99 ,,alamode ,,beef1 ,,or ,,s\r ,,meat4 ,cov] a piece ( ! ribs ( beef bon$ & fillett$1 or a piece ( ! r\nd ) v9eg> dilut$ ) wat]1 season ) onions1 pepp]1 salt1 :ole allspice1 & ?ree or f\r bay leaves1 add a cup full ( rasp+s1 & let ! :ole /ew g5tly = ?ree or f\r h\rs1 accord+ to ! weight ( ! meat2 ?is di% is excell5t :5 cold4 ,a rump /eak /ew$ 9 ! same way w be f\nd exce$+ly f9e4 99 99 99 99 99 ,,kimmel ,,meat4 ,place a small piece ( ! rump ( beef1 or ! "u cut ( a sirlo9 9 a deep pan ) ?ree p9ts ( v9eg>1 two ounces ( c>raway se$s ti$ 9 a musl9 bag1 salt1 pepp]1 & spices1 cov] x d[n tight1 & bake ?or\ghly 9 a sl[ ov54 ,?is is a f9e reli% = lun*eons4 99 99 99 99 99 ,,beef ,,& ,,beans4 ,take a piece ( brisket ( beef1 cov] x ) wat]1 :5 boil+ skim (f ! fat1 add "o qu>t] ( ,fr5* beans cut small1 two onions cut 9 qu>t]s1 season ) pepp] & salt1 & :5 ne>ly done take a dess]t-spoonful ( fl\r1 "o ( co>se br[n sug>1 & a l>ge tea-cup full ( v9eg>1 mix !m toge!r & /ir 9 ) ! beans1 & cont9ue /ew+ = ab\t half an h\r long]4 99 99 99 99 99 ,,kugel ,,& ,,commean4 ,soak "o p9t ( ,spani% peas & "o p9t ( ,spani% beans all night 9 ?ree p9ts ( wat]2 take two m>r[ bones1 a calf's-foot1 & ?ree p\nds ( f9e gravy-beef1 crack ! bones & tie !m to prev5t ! m>r[ escap+1 & put all toge!r into a pan2 !n take "o p\nd ( fl\r1 half a p\nd ( %r$ suet1 a little grat$ nutmeg & gr\nd g+]1 cloves & allspice1 "o p\nd ( co>se br[n sug>1 & ! crumb ( a slice ( bread1 fir/ soak$ 9 wat] & press$ dry1 mix all ^! +r$i5ts toge!r into a pa/e1 grease a qu>t bas9 & put x 91 cov]+ ! bas9 ) a plate set 9 ! middle ( ! pan ) ! beans1 meat1 c4 ,cov] ! pan lightly d[n ) co>se br[n pap]1 & let x rema9 all ! night & ! next day1 7until requir$7 9 a bak]'s ov51 :5 done1 take out ! bas9 conta9+ ! pudd+1 & skim ! fat f ! gravy :i* mu/ be s]v$ z s\p2 ! meat1 c41 is extremely savory & nutriti\s1 b is n a v seemly di% = table4 ,! pudd+ mu/ be turn$ out ( ! bas91 & a sweet sauce flavor$ ) lemon & br&y is a f9e addition4 99 99 99 99 99 ,,sau] ,,kraut4 ,boil ab\t sev5 or eight p\nds ( beef1 ei!r brisket or a fillet (f ! %\ld]1 9 en\gh wat] to cov] x1 :5 x has boil$ = "o h\r1 add z mu* sau] kraut1 :i* is a ,g]man prep>ation1 z may be approv$1 x %\ld !n /ew g5tly = f\r h\rs & be s]v$ 9 a deep di%4 ,! ,g]mans are n v p>ticul> 9 remov+ ! fat1 b x is m delicate by s do+4 99 99 99 99 99 ,,beef ,,) ,,cel]y1 ,,& ,,:ite ,,beans ,,& ,,peas4 ,soak = twelve h\rs "o p9t ( dri$ :ite peas1 & half a p9t ( ! same k9d ( beans1 !y mu/ be well soak$1 & if v dry1 may require long] ?an twelve h\rs1 put a nice piece ( brisket ( ab\t eight p\nds weight 9 a /ew-pan ) ! peas & beans1 & ?ree heads ( cel]y cut 9 small pieces1 put wat] en\gh to cov]1 & season ) pepp] & salt only1 let x all /ew sl[ly till ! meat is extremely t5d] & ! peas & beans q s(t1 !n add f\r l>ge lumps ( sug> & ne>ly a tea-cup ( v9eg>2 ?is is a v f9e /ew4 99 99 99 99 99 ,,beef ,,collops4 ,cut ?9 slices (f f any t5d] "p1 divide !m into pieces ( ! size ( a w9e biscuit1 flatt5 & fl\r !m1 & lightly fry 9 cl>ifi$ fat1 lay !m 9 a /ew-pan ) good /ock1 season to ta/e1 h pickl$ gh]k9s *opp$ small1 & add to ! gravy a few m9utes be=e s]v+4 99 99 99 99 99 ,,to ,,w>m ,,cold ,,roa/ ,,beef ,,:5 ,,n ,,suffici5tly ,,done4 ,cut x 9 slices1 also slice "s beetroot or cucumb] & put !m 9 a saucepan ) a little gravy :i* ne$ n be /rong1 two table-spoonsful ( v9eg>1 "o ( oil1 pepp]1 salt1 a little *opp$ lettuce & a few peas1 simm] till ! vegetables & meat are suffici5tly dress$4 99 99 99 99 99 ,,to ,,ha% ,,beef4 ,! meat %\ld be put on ! fire 9 a little bro? or gravy1 ) a little fri$ onion1 pepp]1 salt1 & a spoonful ( ket*up1 or any o!r sauce at h&1 let x simm] = ab\t t5 m9utes1 !n mix 9 a cup a little fl\r ) a little ( ! gravy1 & p\r x into ! /ewpan to ?ick5 ! re/2 sippets ( toa/ %\ld be s]v$ ) ha%es1 a little port w9e1 a p9* ( saffron1 or a piece *orisa may be consid]$ great improvem5ts4 99 99 99 99 99 ,,/eaks ,,) ,,*esnuts4 ,take a f9e ?ick /eak1 half fry x1 !n fl\r & place x 9 a /ewpan ) a little good beef gravy1 season ) cay5ne pepp] & salt1 :5 x has simm]$ = ab\t t5 m9utes1 add a qu>t] ( a hundr$ good *esnuts1 peel$ & ! inn] sk9 scrap$ (f1 let !m /ew ) ! /eak till well done1 ?is is a v nice di%1 a little ,espagnole sauce height5s ! flavor4 99 99 99 99 99 ,a ,,simple ,,/ew$ ,,/eak4 ,put a f9e /eak 9 a /ewpan ) a l>ge piece ( cl>ifi$ suet or fat1 & a c\ple ( onions slic$1 let ! /eak fry = a few m9utes1 turn+ x sev]al times2 !n cov] ! /eak ) gravy1 or ev5 wat] w answ] ! purpose1 ) a tea-cup full ( button onions1 or a ,spani% onion slic$1 a little lemon peel1 pepp]1 salt1 & a little allspice2 simm] till ! /eak is done1 :5 ! /eak mu/ be remov$ & ! gravy be c>efully skimm$1 !n add to x a little br[n+ & a spoonful ( mu%room ket*up2 ! /eak mu/ be kept on a hot /ove or return$ to ! /ewpan to w>m up4 ,if ! gravy is n ?ick en\gh1 /ir 9 a little fl\r4 99 99 99 99 99 ,,brisket ,,/ew$ ,,) ,,onions ,,& ,,rais9s4 ,/ew ab\t five p\nds ( brisket ( beef 9 suffici5t wat] to cov]1 season ) allspice1 pepp]1 salt1 & nutmeg1 & :5 ne>ly done1 add f\r l>ge onions cut 9 pieces & half a p\nd ( rais9s /on$1 let !m rema9 simm]+ till well done2 & j be=e s]v+1 /ir 9 a tea-spoonful ( br[n sug> & a table spoonful ( fl\r4 99 99 99 99 99 ,,brisket ,,/ew$4 ,take ab\t six or sev5 p\nds ( brisket ( beef1 place x 9 a /ewpan ) only en\gh wat] to cov] x1 season ) a little spice ti$ 9 a bag2 :5 ! meat is t5d] & ! spices suffici5tly extract$ to make ! gravy ri* & /rong1 "p ( x mu/ be remov$ to ano!r saucepan2 h ready a v>iety ( vegetables cut into small %apes1 su* z turnips1 c>rots1 mu%rooms1 caulifl[]s1 or :atev] may be 9 season2 /ew !m g5tly till t5d] 9 ! gravy1 ! meat mu/ !n be glaz$ & ! gravy p\r$ 9 ! di%1 & ! vegetables arrang$ r\nd4 99 99 99 99 99 ,,beef ,,rag\t4 ,take a small well cut piece ( lean beef1 l>d x ) ! fat ( smok$ beef1 & /ew x ) good gravy1 highly season$ ) allspice1 cloves1 pepp] & salt2 :5 ! meat is well done remove x f ! gravy1 :i* skim c>efully & free f e p>ticle ( fat1 & add to x a glass ( port w9e1 ! juice ( a lemon1 half a tea-spoonful ( cay5ne pepp]1 & a little mu%room ket*up2 ! beef %\ld be glaz$ :5 requir$ to h an elegant appe>ance4 ,a few v small =cemeat balls mu/ be poa*$ 9 ! gravy1 :i* mu/ be p\r$ ov] ! meat1 & ! balls arrang$ r\nd ! di%2 ?is is a v sav\ry & pretty di%4 99 99 99 99 99 ,,to ,,salt ,,beef4 ,?is may be done by mix+ a p\nd ( common salt1 half an ounce ( saltpetre & "o ounce ( co>se br[n sug>1 & rubb+ ! meat well ) x1 daily = a =tnight or less1 accord+ to ! wea!r1 & ! degree ( salt t ! meat is requir$ to h4 ,or by boil+ eight ounces ( salt1 eight ounces ( sug>1 & half an ounce ( saltpetre 9 two qu>ts ( wat]1 & p\r+ x ov] ! meat1 & lett+ x /& 9 x = eight or t5 days4 99 99 99 99 99 ,,spic$ ,,beef4 ,take a f9e ?ick piece ( brisket ( beef n fat1 let x lay ?ree days 9 a pickle1 z above1 take x out & rub 9 a mixture ( spices consi/+ ( equal quantities ( gr\nd all-spice1 black pepp]1 cloves1 g+] & nutmegs1 & a little br[n sug>1 repeat ?is daily = a week1 !n cov] x ) p\nd$ dri$ sweet h]bs1 roll or tie x tightly1 put x into a pan ) v little wat]1 & bake sl[ly = eight h\rs1 !n take x out1 untie x & put a heavy weight ^u x2 ?is x a f9e reli% :5 eat5 cold4 99 99 99 99 99 ,,smok$ ,,beef4 ,z !re are seldom conv5i5ces 9 private kit*5s = smok+ meats1 x w g5]ally be ! be/ & *eape/ plan to h !m ready prep>$ = cook+4 ,all k9ds ( meats smok$ & salt$1 are to be met ) 9 great p]fection at all ! ,hebrew but*]s4 ,*orisa1 t mo/ ref9$ & sav\ry ( all sausages1 is to be also procur$ at ! same places4 ,x is n only excell5t fri$ 9 slices ) poa*$ eggs or /ew$ ) rice1 b imp>ts a delici\s flavor to /ews1 s\ps1 & sauces1 & is "o ( ! mo/ useful res\rces ( ! ,jewi% kit*54 99 99 99 99 99 ,a ,,:ite ,,fric&eau ,,( ,,veal4 ,take f\r or five p\nds ( brea/ ( veal1 or fillet f ! %\ld]2 /uff x ) a f9ely flav\r$ veal /uff+ & put x into a /ewpan ) wat] suffici5t to cov] x1 a calf's-foot cut 9 pieces is sometimes add$1 season ) "o onion1 a blade ( mace1 :ite pepp] & salt1 & a sprig ( p>sley1 /ew ! :ole g5tly until ! meat is q t5d]1 !n skim & /ra9 ! gravy & /ir 9 ! beat5 yolks ( f\r eggs1 & ! juice ( two lemons previ\sly mix$ smoo?ly ) a portion ( ! gravy1 button mu%rooms1 or pieces ( cel]y /ew$ ) ! veal are sometimes add$ by way ( v>y+ ! flavor1 egg & =cemeat balls g>ni% ! di%4 ,:5 requir$ to look elegant x %\ld be piqu4 99 99 99 99 99 ,a ,,br[n ,,fricassee4 ,cut a brea/ ( veal 9 pieces1 fry !m lightly & put !m into a /ewpan ) a good beef gravy1 season$ ) :ite pepp]1 salt1 a c\ple ( slic$ onions 7previ\sly br[n$ 9 a little oil71 & a piece ( :ole g+]1 let x simm] v sl[ly = two h\rs tak+ c>e to remove ! scum or fat1 h ready "s ri* =cemeat & spread x ab\t an in* ?ick ov] ?ree cold h>d boil$ eggs1 fry ^! = a few mom5ts & put !m 9 ! saucepan ) ! veal2 be=e s]v+1 ^! balls %\ld be cut 9 qu>t]s1 & ! gravy r5d]$ m savory by ! addition ( lemon juice & half a glass ( :ite w9e1 or a table-spoonful ( walnut liquor1 if ! gravy is n suffici5tly ?ick by long /ew+1 a little br[n$ fl\r may be /irr$ 94 99 99 99 99 99 ,,calf',s ,,head ,,/ew$4 ,clean & soak ! head till ! *eek-bone c be easily remov$1 !n p>boil x & cut x into pieces ( mod]ate size1 & place !m 9 ab\t a qu>t ( /ock made f %9 ( beef1 ! gravy mu/ be season$ highly ) es*alots1 a small head ( cel]y1 a small bun* ( sweet h]bs1 an onion1 a c>rot1 a little mace1 a doz5 cloves1 a piece ( lemon peel1 & a sprig ( p>sley1 salt & pepp]2 x mu/ be /ra9$ be=e ! head is add$1 f9e =cemeat balls roll$ 9 egg & fri$ are s]v$ 9 ! di%1 z well z small fritt]s made ) ! bra9s2 :5 ready = s]v+1 a glass & half ( :ite w9e & ! juice ( a lemon are add$ to ! gravy4 99 99 99 99 99 ,,calves-,,feet ,,) ,,spani% ,,sauce4 ,hav+ clean$1 boil$ & split two f9e feet1 dip !m into egg & bread crumbs mix$ ) *opp$ p>sley & *alot1 a few gr\nd cloves1 a little nutmeg1 pepp] & salt1 fry !m a f9e br[n1 arrange !m 9 ! di% & p\r ! sauce ov]4 ,make ! sauce 9 ! foll[+ mann]3 slice two f9e ,spani% onions1 put !m 9 a saucepan1 ) "s *opp$ truffles or mu%rooms1 a little suet1 cay5ne & :ite pepp]1 salt1 "o or two small lumps ( :ite sug>1 & let all simm] 9 "s good /rong /ock till ! gravy has ne>ly boil$ away1 !n /ir 9 a w9e glass ( ,madeira w9e1 & a little lemon juice2 x %\ld !n be return$ to ! saucepan1 to be made ?or\ghly hot be=e s]v+4 99 99 99 99 99 ,,calf',s ,,feet ,,au ,,fritur4 ,simm] !m = f\r h\rs 9 wat] till ! meat c be tak5 easily f ! bone1 !n cut !m 9 h&some pieces1 season ) pepp] & salt1 dip !m 9 egg1 & spr9kle ?ickly ) grat$ bread crumbs1 & fry ( a f9e ev5 br[n2 !y may be s]v$ dry or ) any sauce t may be approv$4 ,! liquor %\ld cont9ue to /ew ) ! bones1 & c be us$ = jelly4 99 99 99 99 99 ,,calf',s ,,feet ,,/ew$ ,,= ,,invalids4 ,clean & soak a f9e foot1 put x on 9 v little wat]1 let x simm] till t5d]1 !n cut x 9 pieces1 )\t remov+ ! bone1 & cont9ue /ew+ = ?ree h\rs1 till !y become p]fectly s(t2 if ! liquor boils away1 add a little m wat]1 b !re %\ld n be m liquor ?an c be s]v$ 9 ! di% ) ! foot2 ! only season+ requisite is a little salt & :ite pepp]1 & a sprig ( p>sley1 or a p9* ( saffron to improve ! appe>ance2 a little delicately-made ?9 egg sauce1 ) a flavor ( lemon juice1 may be s]v$ 9 a sauce-ture5 if approv$2 sippets ( toa/ or well boil$ rice to g>ni% ! di%1 may also be add$1 & w n be an unacceptable addition4 99 99 99 99 99 ,,t5dons ,,( ,,veal4 ,?is is a v f9e & nutriti\s di%2 cut f ! bones ( a brea/ ( veal ! t5dons :i* are r\nd ! front1 trim & blan* !m1 put !m ) slices ( smok$ beef into a /ewpan ) "s %av+s ( veal1 a few h]bs1 a little slic$ lemon1 two or ?ree onions1 & a little bro?2 !y mu/ simm] = sev5 or eight h\rs2 :5 done1 ?ick5 ! gravy & add :ite w9e & mu%rooms & egg-balls2 a few peas ) ! t5dons w be f\nd excell5t1 a piece ( m9t & a little :ite sug> w !n be requisite4 99 99 99 99 99 ,,fric&eau ,,( ,,veal4 ,take a piece f ! %\ld]1 ab\t ?ree to f\r p\nds1 trim x & =m x into a well %ap$ ev5 piece1 ! surface ( :i* %\ld be q smoo?2 piqu x ?ickly1 put x into a /ewpan ) a c\ple ( onions1 a c>rot slic$1 sweet h]bs1 two or ?ree bay leaves1 a l>ge piece ( *orissa or a slice ( ! root ( a tongue smok$1 a little :ole pepp] & salt2 cov] x ) a gravy made f ! trimm+s ( ! veal1 & /ew till extremely t5d]1 :i* c be prov$ by prob+ x ) a f9e skew]1 !n r$uce "p ( ! gravy to a glaze1 glaze ! meat ) x & s]ve on a pure ( vegetables4 99 99 99 99 99 ,,coll>$ ,,veal4 ,remove ! bones1 gri/le1 c41 f a nice piece ( veal1 ! brea/ is ! be/ "p = ! purpose2 season ! meat well ) *opp$ h]bs1 mace1 pepp]1 & salt1 !n lay betwe5 ! veal slices ( smok$ tongue v>iegat$ ) beetroot1 *opp$ p>sley1 & h>d yolks ( eggs1 roll x up tightly 9 a clo?1 simm] = "s h\rs till t5d]2 :5 done1 x %\ld h a weight laid on x to press out ! liquor4 99 99 99 99 99 ,,curri$ ,,veal4 ,cut a brea/ ( veal into pieces1 fry lightly ) a *opp$ onion1 !n rub ! veal ov] ) currie p[d]1 put x into a good gravy ( veal & beef1 season simply ) pepp]1 salt1 & lemon juice4 ,f[ls curri$ are prep>$ 9 ! same way4 99 99 99 99 99 ,,cutlets4 ,cut !m into prop] %ape & beat !m ) a roll] until ! fibre ( ! meat is entirely brok52 if ?is is n done1 !y w be h>d2 !y mu/ !n be cov]$ ) egg & spr9kl$ ) fl\r1 or a prep>ation = cutlets may be spread ov] !m1 & !n fry !m ( a f9e br[n1 remove ! cutlets to a hot di%1 & add to ! fat 9 :i* ! cutlets h be5 fri$1 a spoonful ( fl\r1 a small cup ( gravy1 salt1 pepp]1 & a little lemon juice or lemon pickle4 99 99 99 99 99 ,,cutlets ,a ,,la ,,fran,,aise4 ,fr5* cooks cut !m ?9n] ?an ! ,engli%1 & trim !m into r\nds ( ! size ( a tea-cup2 !y mu/ be bru%$ ov] ) egg1 & spr9kl$ ) salt1 :ite pepp]1 mu%room p[d]1 & grat$ lemon peel2 put !m into a saut pan & fry ( a v light br[n2 pieces ( bread1 smok$ meat or tongue cut ( ! same size z ! cutlets1 & prep>$ 9 ! same mann]1 are laid alt]nately 9 ! di% ) !m2 !y %\ld be s]v$ )\t sauce & ) a pure ( mu%rooms or sp9a* 9 ! c5tre ( ! di%4 99 99 99 99 99 ,,cutlets ,,9 ,,:ite ,,fricassee4 ,cut !m 9 prop] %apes1 put !m 9 a veal gravy made ) ! trimm+s en\gh to cov] !m2 season delicately1 & let !m simm] till q t5d]1 b n long en\gh to lose _! %ape2 fre% button mu%rooms & a piece ( lemon peel are ess5tial to ?is di%2 :5 ! meat is done remove x1 take all fat f ! gravy1 & ?ick5 x ) ! yolks ( two beat5 eggs2 small balls ( =cemeat 9 :i* mu%rooms mu/ be m9c$ %\ld be poa*$ 9 ! gravy :5 ab\t to be s]v$2 ! meat mu/ be return$ to ! saucepan to be made hot1 & :5 plac$ 9 ! di%1 g>ni% ) ?9 slices ( lemon4 99 99 99 99 99 ,,cutlets ,,9 ,,br[n ,,fricassee4 ,!y mu/ be trimm$ z above1 fri$ slightly & /ew$ 9 beef gravy1 & season$ accord+ to ! directions giv5 = a br[n fricassee ( veal2 balls or fritt]s are always an improvem5t to ! appe>ance ( ?is di%4 99 99 99 99 99 ,,blanquette ,,( ,,veal4 ,cut into ?9 pieces ( ! size ( %ill+s & half cr[ns1 cold veal or p\ltry1 lay x 9 a small saucepan ) a h&ful ( fre% well clean$ button mu%rooms1 p\r ov] a little veal gravy1 only en\gh to cov] !m1 ) a piece ( cl>ifi$ veal fat ab\t ! size ( ! yolk ( a h>d boil$ egg2 flavor ) a piece ( lemon peel1 v little :ite pepp] & salt1 "o small lump ( :ite sug>1 & a little nutmeg1 /ew all toge!r = fifte5 m9utes1 !n p\r ov] a sauce prep>$ 9 a sep>ate saucepan1 made ) veal gravy1 a little lemon juice1 b n mu*1 & ! beat5 yolks ( two eggs1 let x simm] = an in/ant & !n s]ve x up 9 ! c5tre ( a di% prep>$ ) a wall ( ma%$ potatoes1 delicately br[n$2 a few truffles r5d]s ?is di% m elegant4 99 99 99 99 99 ,,m9c$ ,,veal4 ,cut 9 small squ>e pieces ab\t ! size ( dice1 cold dress$ veal1 put x into a saucepan ) a little wat] or gravy1 season simply ) salt1 pepp]1 & grat$ or m9c$ lemon peel1 ! m9ce %\ld be g>ni%$ ) sippets ( toa/4 99 99 99 99 99 ,,miroton ,,( ,,veal4 ,m9ce f9ely "s cold veal or p\ltry1 add a little grat$ tongue1 or smok$ beef1 a few crumbs ( bread1 sweet h]bs1 pepp]1 salt1 p>sley1 & if approv$1 ess5ce ( lemon1 mix all well ) two or ?ree eggs1 & a v small quantity ( good gravy2 grease a m\ld1 put 9 ! above +r$i5ts & bake = ?ree-qu>t]s ( an h\r2 turn out ) c>e1 & s]ve ) mu%room sauce4 99 99 99 99 99 ,,fricondelles4 ,prep>e cold veal or p\ltry z 9 ! la/ receipt1 add in/ead ( crumbs ( bread1 a ,fr5* roll soak$ 9 :ite gravy1 mix ) x ! same +r$i5ts1 & =m x into two %apes to imitate small *ick5s or sweetbreads2 spr9kle ) crumbs ( bread1 & place 9 a fry+-pan z deep z a %all[ saucepan2 :5 !y h fri$ en\gh to become set1 p\r en\gh weak gravy 9 ! pan to cov] ! fricondelles1 & let !m /ew 9 x g5tly1 place !m bo? 9 ! same di%1 & p\r ov] any well ?ick5$ sauce t may be select$4 99 99 99 99 99 ,,ano!r ,,sort4 ,prep>e f\r small pieces ( veal to s]ve 9 "o di%1 accord+ to ! directions giv5 = fric&eau ( veal2 ^! =m a v pretty entre2 ! pieces ( veal %\ld be ab\t ! size ( pigeons4 99 99 99 99 99 ,,smok$ ,,veal4 ,take a f9e fat ?ick brea/ ( veal1 bone x1 lay x 9 pickle1 accord+ to ! receipt to salt meat1 hang x = ?ree or f\r weeks 9 wood-smoke1 & x w prove a v f9e sav\ry reli%1 ei!r boil$ & eat5 cold1 or fri$ z requir$4 99 99 99 99 99 ,,sweetbreads ,,roa/$4 ,fir/ soak !m 9 w>m wat]1 & !n blan* !m2 9 :atev] mann] !y are to be dress$1 ?is is ess5tial2 !y may be prep>$ 9 a v>iety ( ways1 ! simple/ is to roa/ !m2 = ?is !y h only to be cov]$ ) egg & bread crumbs1 season$ ) salt & pepp]1 & f9i%$ 9 a ,dut* ov5 or cradle spit1 frequ5tly ba/+ ) cl>ifi$ veal suet2 !y may be s]v$ ei!r dry ) a pure ( vegetables1 or ) a br[n gravy4 99 99 99 99 99 ,,sweetbreads ,,/ew$ ,,:ite4 ,aft] soak+ & blan*+1 /ew !m 9 veal gravy1 & season ) cel]y1 pepp]1 salt1 nutmeg1 a little mace1 & a piece ( lemon peel1 !y %\ld be s]v$ ) a f9e :ite sauce1 ! gravy 9 :i* !y are /ew$ w =m ! basis = x1 ) ! addition ( yolks ( eggs & mu%room ess5ce2 ,fr5* cooks w\ld adopt ! vel\t or be*aml sauce2 ,j]usalem arti*okes cut ! size ( button mu%rooms1 are a suitable accompanim5t z a g>ni%4 99 99 99 99 99 ,,sweetbreads ,,/ew$ ,,br[n4 ,aft] soak+ & blan*+1 fry !m till br[n1 !n simm] g5tly 9 beef gravy season$ highly ) smok$ meat1 nutmeg1 pepp]1 salt1 a small onion /uck ) cloves1 & a v little :ole allspice2 ! gravy mu/ be slightly ?ick5$1 & morels & truffles are g5]ally add$2 small balls ( delicate =cemeat are also an improvem5t4 ,! above receipts are adapt$ = sweetbreads fricasse$1 except t !y mu/ be cut 9 pieces = fricassees1 & pieces ( meat or p\ltry are add$ to !m2 sweetbreads :5 dress$ :ole look bett] piqus4 99 99 99 99 99 ,a ,,delicate ,,receipt ,,= ,,roa/ ,,mutton4 ,put ! jo9t 9 a saucepan1 cov] x ) cold wat]1 let x boil = half an h\r1 h ! spit & fire q ready1 & remove ! meat f ! saucepan1 & place x imm$iately d[n to roa/1 ba/e x well1 dr$ge x repeat$ly ) fl\r1 & spr9kle ) salt2 ?is mode ( roa/+ mutton removes ! /rong flavor t is s disagreeable to "s ta/es4 99 99 99 99 99 ,,mutton ,,/ew$ ,,) ,,cel]y4 ,take ! be/ end ( a neck ( mutton1 or a fillet tak5 f ! leg or %\ld]1 place x 9 a /ewpan ) j en\gh wat] to cov] x1 ?r[ 9 a c>rot & turnip1 & season1 b n too highly2 :5 ne>ly done remove ! meat & /ra9 (f ! gravy1 !n return bo? to ! /ewpan ) =cemeat balls & "s f9e cel]y cut 9 small pieces2 let all /ew g5tly till p]fectly done1 !n /ir 9 ! yolks ( two eggs1 a little fl\r1 & ! juice ( half a lemon1 :i* mu/ be mix$ ) a little ( ! gravy be=e p\r+ 9 ! /ewpan1 & c>e mu/ be tak5 to prev5t curdl+4 99 99 99 99 99 ,a ,,simple ,,way ,,( ,,dress+ ,,mutton4 ,take ! fillet (f a small leg or %\ld] ( mutton1 rub x well ov] ) egg & season+1 & p>tly roa/ x1 !n place x 9 a /ewpan ) a little /rong gravy1 & /ew g5tly till ?or\ghly done2 ?is di% is simple1 b exce$+ly nice2 a few balls or fritt]s to g>ni% w improve x4 99 99 99 99 99 ,,ma9t5on ,,cutlets4 ,?is is m]ely broil+ or fry+ cutlets 9 a greas$ pap]1 aft] hav+ spread on !m a season+ prep>$ z foll[s3 make a pa/e ( bread crumbs1 *opp$ p>sley1 nutmeg1 pepp]1 salt1 grat$ lemon peel1 & ?yme1 ) a c\ple ( beat5 eggs2 a piquante sauce %\ld be s]v$ 9 a ture54 99 99 99 99 99 ,a ,,h>ricot4 ,cut (f ! be/ end ( a neck ( mutton into *ops1 fl\r & p>tly fry !m1 !n lay !m 9 a /ewpan ) c>rots1 slic$ turnips cut 9 small r\nd balls1 "s button onions1 & cov] ) wat]2 skim frequ5tly1 season ) pepp] & salt to ta/e1 color ! gravy ) a little br[n+ & a spoonful ( mu%room p[d]4 99 99 99 99 99 ,,iri% ,,/ew4 ,is ! same z above1 except+ t ! meat is n previ\sly fri$1 & t potatoes are us$ in/ead ( turnips & c>rots4 99 99 99 99 99 ,,mutton ,a ,l',,hispaniola4 ,take a small piece ( mutton1 ei!r "p ( a %\ld] or a fillet ( ! leg1 p>tly roa/ x1 !n put x 9 a /ewpan ) beef gravy en\gh to cov] x1 previ\sly season$ ) h]bs1 a c>rot & turnip2 cut 9 qu>t]s ?ree l>ge ,spani% onions1 & place 9 ! /ewpan r\nd ! meat2 a /uff+ w improve x1 & c>e mu/ be tak5 to free ! gravy f e p>ticle ( fat4 99 99 99 99 99 ,,mutton ,,collops4 ,take f a f9e knuckle a c\ple ( slices1 cut & trim !m 9 collops ! size ( a tea cup1 flatt5 !m & spread ov] ea* side a =cemeat = cutlets1 & fry !m2 potatoe or ,j]usalem arti*okes cut 9 slices ( ! same size & ?ickness1 or pieces ( bread cut ) a flut$ cutt]1 prep>$ z ! collops & fri$1 mu/ be plac$ alt]nately 9 ! di% ) !m2 !y may be s]v$ ) a pure simple gravy1 or v hot & dry on a napk91 g>ni%$ ) fri$ p>sley & slices ( lemon4 ,! knuckle may be us$ 9 ! foll[+ mann]3 put x on ) suffici5t wat] to cov] x1 season x & simm] till ?or\ghly done1 ?ick5 ! gravy ) prep>$ b>ley1 & flavor x ) lemon pickle1 or cap]s2 x %\ld be slightly color$ ) saffron1 & cel]y sauce may be s]v$ z an accompanim5t1 or ! mutton may be s]v$ on a f9e pure ( turnips4 99 99 99 99 99 ,,mutton ,,cutlets4 ,h a neck ( mutton1 cut ! bones %ort1 & remove ! *9e bone completely2 cut *ops (f s ?9 t e o!r "o %all be )\t bone1 trim !m c>efully1 t all ! *ops %all be> ! same appe>ance1 !n flatt5 !m well2 cov] !m ) a cutlet prep>ation1 & fry ( a delicate br[n2 a f9e pure ( any vegetable t may be approv$1 or any sauce t may be select$1 %\ld be s]v$ ) !m2 !y may be arrang$ 9 v>i\s ways 9 ! di%1 ei!r r\nd ! di% or 9 a circle 9 ! c5tre1 s t ! small "p ( ! cutlets %all almo/ meet2 if ! latt]1 ! pure %\ld g>ni% r\nd !m in/ead ( be+ 9 ! c5tre ( ! di%4 99 99 99 99 99 ,,mutton ,,ham4 ,*oose a f9e leg ( mutton1 rub x 9 daily ) a mixture ( ?ree ounces ( br[n sug>1 two ounces ( common salt1 & half an ounce ( saltpetre1 cont9ue ?is process = a =tnight1 !n hang x to dry 9 wood smoke = t5 days long]4 99 99 99 99 99 ,,lamb ,,& ,,sprew4 ,take a f9e neck or brea/ ( lamb1 put x 9 /ewpan ) z mu* wat] z w cov] x1 add to x a bundle ( sprew cut 9 pieces ( two in*es 9 l5g?1 a small head ( cel]y cut small1 & "o onion1 pepp]1 salt1 & a sprig ( p>sley1 let x simm] g5tly till ! meat & sprew are t5d]2 a c\ple ( lumps ( sug> improves ! flavor2 !re %\ld n be too mu* liquor1 & all fat mu/ be remov$2 ! sprew %\ld surr\nd ! meat :5 s]v$1 & also be ?ickly laid ov] x4 99 99 99 99 99 ,,lamb ,,& ,,peas4 ,take ! be/ end ( a neck ( lamb1 ei!r keep x :ole or divide x into *ops z may be pref]r$1 put x into a saucepan ) a little *opp$ onion1 pepp]1 salt1 & a small quantity ( wat]2 :5 half done add half a peck ( peas1 half a lettuce cut f9e1 a little m9t1 & a few lumps ( sug>1 & let x /ew ?or\ghly2 :5 done1 !re mu/ n be too mu* liquor2 cutlets ( veal or beef are also excell5t dress$ z above4 ,al?\gh ?is is a spr+ di% x may be almo/ equally well dress$ 9 w9t]1 by sub/itut+ small mutton cutlets & pres]v$ peas1 :i* may be met ) at any ( ! be/ ,italian w>eh\ses2 a brea/ or neck ( lamb may also be /ew$ :ole 9 ! same mann]4 99 99 99 99 99 ,,lamb ,,cutlets ,,) ,,cucumb]s4 ,take two f9e cucumb]s1 peel & cut !m l5g?ways1 lay !m 9 v9eg> = an h\r1 !n /ew !m 9 good /ock till t5d]1 :5 /ir 9 ! yolks ( two or ?ree eggs1 a little fl\r & ess5ce ( lemon1 :i* mu/ all be fir/ mix$ up toge!r ) a little ( ! /ock1 h ready "s cutlets trimm$ & fri$ a light br[n1 arrange !m r\nd ! di% & p\r ! cucumb]s 9 ! c5tre4 99 99 99 99 99 ,a ,,nice ,,receipt ,,= ,,%\ld] ,,( ,,lamb4 ,half boil x1 score x & squeeze ov] lemon juice1 & cov] ) grat$ bread crumbs1 egg & p>sley1 broil x ov] a cle> fire & put x to br[n 9 a ,dut* ov51 or grill & s]ve ) a sauce season$ ) lemon pickle & *opp$ m9t4 99 99 99 99 99 ,a ,,cass]eet1 ,,an ,,ea/ ,,india ,,di%4 ,take two p\nds ( lamb *ops1 or mutton may be sub/itut$1 place !m 9 a /ewpan1 cov] ) wat] or gravy1 season only ) pepp] & salt1 :5 ! *ops are half done1 c>efully skim (f ! fat & add two table spoonsful ( cass]eet1 /ir x 9 ! gravy :i* %\ld n be ?ick5$1 & f9i% /ew+ g5tly till done en\gh2 rice %\ld accompany ?is di%4 99 99 99 99 99 ,,turkey ,,bon$ ,,& ,,=c$4 ,a turkey ?us prep>$ may be ei!r boil$ or roa/$2 !re are directions = bon+ p\ltry :i* might be giv51 b x is always bett] to let ! p\lt]] d x2 :5 bon$ x mu/ be fill$ ) a f9e =cemeat1 :i* may be v>i$ 9 sev]al ways1 ! basis %\ld be accord+ to ! receipt giv5 = veal /uff+s1 =cemeats1 sausage meat1 tongue1 & mu%rooms add$ z approv$4 ,:5 boil$ x is s]v$ ) any f9e :ite sauce1 ,fr5* cooks use ! vel\t or b*amel4 ,:5 roa/$1 a cradle spit is v conv5i5t1 b if !re is n "o ! turkey mu/ be c>efully ti$ to ! spit4 99 99 99 99 99 ,,f[ls ,,bon$ ,,& ,,=c$4 ,! above directions s]ve also = f[ls4 99 99 99 99 99 ,a ,,sav\ry ,,way ,,( ,,roa/+ ,a ,,f[l4 ,fill x ) a f9e season+1 & j be=e x is ready = s]v+1 ba/e x well ) cl>ifi$ veal suet1 & spr9kle x ?ickly ) v dry crumbs ( bread1 repeat ?is two or ?ree times2 !n place x 9 ! di%1 & s]ve ) a f9e br[n gravy well flavor$ ) lemon juice2 delicate =cemeat fritt]s %\ld be also s]v$ 9 ! di%4 99 99 99 99 99 ,,boil$ ,,f[ls4 ,are s]v$ ) a f9e :ite sauce1 & are (t5 g>ni%$ ) pieces ( :ite caulifl[]1 or vegetable m>r[1 ! *ief object is to keep !m :ite2 x is be/ to select :ite legg$ p\ltry = boil+1 z !y prove :it] :5 dress$4 99 99 99 99 99 ,,amna/i*4 ,/ew g5tly "o p9t ( rice 9 "o qu>t ( /rong gravy till x beg9s to swell1 !n add an onion /uck ) cloves1 a bun* ( sweet h]bs1 & a *ick5 /uff$ ) =cemeat1 let x /ew ) ! rice till ?or\ghly done1 !n take x up & /ir 9 ! rice1 ! yolks ( f\r eggs1 & ! juice ( a lemon2 s]ve ! f[l 9 ! same di% ) ! rice1 :i* %\ld be color$ to a f9e yell[ ) saffron4 99 99 99 99 99 ,,f[ls ,,/ew$ ,,) ,,rice ,,& ,,*orisa4 ,boil a f[l 9 suffici5t wat] or gravy to cov] x1 :5 boil+ = t5 m9utes1 skim (f ! fat & add half a p\nd ( rice1 & "o p\nd ( *orisa cut 9 ab\t f\r pieces1 season ) a little :ite pepp]1 salt1 & a p9* ( saffron to color x1 & !n /ew till ! rice is ?or\ghly t5d]2 !re %\ld be no gravy :5 s]v$1 b ! rice ought to be p]fectly moi/4 99 99 99 99 99 ,,curri$ ,,*ick54 ,see curri$ veal4 ,undress$ *ick5 is consid]$ be/ = a curry1 x mu/ be cut 9 small jo9ts1 ! directions = curri$ veal are equally adapt$ = f[ls4 99 99 99 99 99 ,a ,,nice ,,me?od ,,( ,,dress+ ,,f[l ,,& ,,sweetbread4 ,take a f[l & blan* x1 also a f9e sweet bread1 p>boil !m1 !n cut (f 9 smoo? well %ap$ slices1 all ! :ite "p ( ! f[l1 & slice ! sweetbread 9 simil> pieces1 place !m toge!r 9 a f9e well-flav\r$ veal gravy2 :5 done1 s]ve neatly 9 ! di%1 & p\r ov] a f9e :ite sauce1 any t may be approv$1 ! rema9d] ( ! f[l mu/ be cut up 9 small jo9ts or pieces1 n sep>at$ f ! bone1 & fri$ to become br[n1 !n place !m 9 a /ew-pan ) =cemeat balls1 truffles1 & morels2 p\r ov] half or ?ree qu>t]s ( a p9t ( beef gravy1 & simm] till f9i%$2 a little mu%room ket*up1 or lemon-pickle may be add$2 9 ?is mann] two v nice entres may be =m$4 99 99 99 99 99 ,,blankette ,,( ,,f[l4 ,see blankette ( veal4 99 99 99 99 99 ,,to ,,/ew ,,duck ,,) ,,gre5 ,,peas4 ,/uff & half roa/ a duck1 !n put x into a /ew-pan ) an onion slic$1 a little m9t & ab\t "o p9t ( beef gravy1 add aft] x has simm]$ half an h\r1 a qu>t ( gre5 peas1 & simm] ano!r half h\r2 a little lump sug> is requisite4 99 99 99 99 99 ,,to ,,w>m ,,cold ,,p\ltry4 ,cut up ! pieces requir$ to be dress$1 spread ov] !m a season+ z = cutlets1 & fry !m2 p\r ov] a little good gravy1 & g>ni% ) sippets ( toa/ & slic$ lemon1 or place !m 9 an edg+ ( rice or ma%$ potatoes4 99 99 99 99 99 ,,broil$ ,,f[l ,,& ,,mu%rooms4 ,truss a f9e f[l z if = boil+1 split x d[n ! back1 & broil g5tly2 :5 ne>ly done1 put x 9 a /ewpan ) a good gravy1 add a p9t ( fre% button mu%rooms1 season to ta/e2 a little mu%room p[d] & lemon juice improve ! flav\r4 99 99 99 99 99 ,,pigeons4 ,to h a good appe>ance !y %\ld be l>d$ & /uff$2 glaz+ is also an improvem5t1 !y =m a nice entre2 !y may be /ew$ 9 a /rong gravy2 :5 done en\gh1 remove ! pigeons1 ?ick5 ! gravy1 add a few =cemeat & egg balls1 & s]ve 9 ! di% ) ! pigeons4 ,or !y may be split d[n ! back1 broil$1 & !n f9i%$ 9 ! /ew-pan4 99 99 99 99 99 ,,/ew$ ,,giblets4 ,scald "o or m sets ( giblets1 set !m on ! fire ) a little veal or *ick51 or bo?1 9 a good gravy2 season to ta/e1 ?ick5 ! gravy1 & color x ) br[n+1 flavor ) mu%room p[d] & lemon-juice & "o glass ( :ite w9e2 =cemeat balls %\ld be add$ a few m9utes be=e s]v+1 & g>ni% ) ?9 slices ( h>d boil$ eggs4 99 99 99 99 99 ,,dut* ,,toa/4 ,take ! rema9s ( any cold p\ltry or meat1 m9ce x & season highly2 add to x any cold dress$ vegetable1 mix x up ) "o or m eggs1 & let x simm] till hot 9 a little gravy2 h ready a squ>e ( toa/1 & s]ve x on x2 squeeze ov] a little lemon-juice1 & spr9kle ) :ite pepp]4 ,vegetables prep>$ 9 ?is way are excell5t2 caulifl[] simm]$ 9 *ick5 bro?1 season$ delicately & m9c$ on toa/1 is a nutritive good lun*eon = an invalid4 99 99 99 99 99 ,,timbale ,,de ,,macc>oni4 ,?is is a v pretty di%4 ,! macc>oni mu/ be boil$ 9 wat] till x slightly swells1 & is s(t en\gh to cut2 x mu/ be cut into %ort pieces ab\t two in*es 9 l5g?4 ,grease a m\ld1 & /ick ! macc>oni closely toge!r all ov] ! m\ld2 :5 ?is is done1 & :i* w require "s pati5ce1 fill up ! space ) friccassee ( *ick51 sweetbreads1 or :atev] may be lik$2 close ! m\ld c>efully1 & boil4 ,ri* :ite sauce is usually s]v$ ) x1 b n p\r$ ov] ! timbale1 z x w\ld spoil ! effect ( ! honeycomb appe>ance1 :i* is v pretty4 99 99 99 99 99 ,a ,,sav\ry ,,pie ,,= ,,p]sons ,,( ,,delicate ,,dige/ion4 ,cut up f[l & sweetbread1 lay 9 ! di% 9 alt]nate lay]s ) meat1 jelly1 & ! yolks ( h>d-boil$ eggs )\t ! :ites1 & flavor ) lemon-juice1 :ite pepp]1 & salt2 cov] ) rice prep>$ z foll[s3 boil half a p\nd ( rice 9 suffici5t wat] to p]mit x to swell2 :5 t5d] beat x up to a ?ick pa/e ) ! yolk ( "o or two eggs1 season ) a little salt1 & spread x ov] ! di% ?ickly4 ,! f[l & sweetbread %\ld h be5 previ\sly simm]$ till half done 9 a little weak bro?2 ! pie mu/ be bak$ 9 a g5tle ov51 & if ! rice w n br[n suffici5tly1 f9i% ) a salam&]4 99 99 99 99 99 ,,descaides4 ,take ! liv]s ( *ick5s or any o!r p\ltry2 /ew x g5tly 9 a little good gravy season$ ) a little onion1 mu%room ess5ce1 pepp]1 & salt2 :5 t5d]1 remove ! liv]s1 place !m on a pa/e bo>d1 & m9ce !m2 return !m to ! saucepan1 & /ir 9 ! yolks ( "o or two eggs1 accord+ to ! quantity ( liv]1 until ! gravy becomes ?ick2 h a r\nd ( toa/ ready on a hot plate1 & s]ve x on ! toa/2 ?is is a v nice lun*eon or supp] di%4 ,,*apt] ,v4 ,vegetables & ,sundries4 ,,directions ,,= ,,clean+ ,,& ,,boil+ ,,vegetables4 ,vegetables are extremely nutriti\s :5 suffici5tly boil$1 b are un:olesome & indige/ible :5 n ?or\ghly dress$2 /ill !y %\ld n be ov] boil$1 or !y w lose _! flavor4 ,vegetables %\ld be %ak5 to get out any insects1 & laid 9 wat] ) a little salt4 ,s(t wat] is be/ suit$ = boil+ vegetables1 & !y require pl5ty ( wat]2 a little salt %\ld be put 9 ! saucepan ) !m1 & ! wat] %\ld almo/ inv>iably be boil+ :5 !y are put 94 ,potatoes are mu* bett] :5 /eam$4 ,peas & sev]al o!r vegetables are also improv$ by ?is mode ( cook+ !m1 al?\gh x is seldom adopt$ 9 ,engl&4 99 99 99 99 99 ,,ma%$ ,,potatoes4 ,boil till p]fectly t5d]2 let !m be q dry1 & press !m ?r\gh a cull5d]1 or ma% & beat !m well ) a =k2 add a piece ( butt]1 & milk1 or cream1 & cont9ue beat+ till !y are p]fectly smoo?2 return !m to ! saucepan to w>m1 or !y may be br[n$ be=e ! fire4 ,! *ief art is to beat !m suffici5tly long1 :i* r5d]s !m light4 ,potatoe balls are ma%$ potatoes =m$ into balls glaz$ ) ! yolk ( egg1 & br[n$ ) a salam&]4 99 99 99 99 99 ,,potato ,,wall1 ,,or ,,edg+4 ,raise a wall ( f9ely-ma%$ potatoes1 ( two or ?ree in*es high1 r\nd ! di%2 =m x ) a spoon to ! %ape requir$1 bru% x ov] ) egg1 & put x 9 ! ov5 to become hot & br[n2 if x does n br[n nicely1 use ! salam&]4 ,rice is arrang$ ! same way to edge curries or fricassees2 x mu/ be fir/ boil$ till t5d]4 99 99 99 99 99 ,,potatoe ,,%av+s4 ,take f\r f9e l>ge potatoes1 & hav+ peel$ !m1 cont9ue to cut !m up z if peel+ !m 9 ribbons ( equal wid?2 !n ?r[ ! %av+s into a fry+-pan1 & fry ( a f9e br[n2 !y mu/ be con/antly mov$ ) a silv] =k to keep ! pieces sep>ate4 ,!y %\ld be laid on a clo? to dra91 & plac$ 9 ! di% lightly4 99 99 99 99 99 ,,! ,,fr5* ,,way ,,( ,,dress+ ,,sp9a*4 ,wa% & boil till t5d]1 !n squeeze & /ra9 x2 press x 9 a t[el till almo/ dry2 put x on a bo>d1 & *op x z f9ely z possible2 !n return x to ! saucepan1 ) butt]1 pepp]1 & salt2 /ir x all ! "t1 & let x boil fa/4 99 99 99 99 99 ,,/ew$ ,,sp9a*4 ,scald & *op "s sp9a* small2 cut up an onion2 add pepp] & salt & br[n sug>1 ) a little v9eg>1 /ew all toge!r g5tly2 s]ve ) poa*$ eggs or small =cemeat fritt]s4 ,?is =ms a pretty side-di%1 & is also a nice way ( dress+ sp9a* to s]ve 9 ! same di% ) cutlets4 99 99 99 99 99 ,,to ,,/ew ,,spani% ,,beans ,,& ,,peas4 ,soak ! beans ov] night 9 cold wat]2 !y mu/ be /ew$ 9 only suffici5t wat] to cov] !m1 ) two table spoonsful ( oil1 a little pepp] & salt1 & :ite sug>4 ,:5 done !y %\ld be p]fectly s(t & t5d]4 99 99 99 99 99 ,,peas ,,/ew$ ,,) ,,oil4 ,put half a peck ( peas into a /ew-pan1 half a lettuce *opp$ small1 a little m9t1 a small onion cut up1 two table-spoonsful ( oil1 & a dess]t-spoonful ( p[d]$ sug>1 ) wat] suffici5t to cov] ! peas1 wat*+1 f "t to "t1 t !y d n become too dry2 let !m /ew g5tly1 tak+ c>e t !y d n burn1 till p]fectly s(t4 ,:5 done !y %\ld look ( a yell[i% br[n4 ,fr5* beans1 brocoli1 & gre5s1 /ew$ 9 ! above mann] w be f\nd excell5t4 99 99 99 99 99 ,,cucumb] ,,mango4 ,cut a l>ge cucumb] 9 half1 l5g? ways1 scoop out ! se$y "p1 & lay x 9 v9eg> t has be5 boil$ ) mu/>d-se$1 a little g>lic1 & spices1 = tw5ty-f\r h\rs1 !n fill ! cucumb] ) highly-season$ =cemeat1 & /ew x 9 a ri* gravy1 ! cucumb] mu/ be ti$ to keep x toge!r4 99 99 99 99 99 ,,cabbage ,,& ,,rice4 ,scald till t5d] a f9e summ] :ite cabbage1 !n *op x up small1 & put x into a /ewpan1 ) a l>ge cup ( rice1 also previ\sly scald$1 add a little wat]1 a l>ge piece ( butt]1 salt & pepp]2 let x /ew g5tly till ?or\ghly done1 /irr+ f "t to "t1 & add+ wat] & butt] to prev5t its gett+ too ?ick2 !re %\ld be no gravy 9 ! di% :5 s]v$4 99 99 99 99 99 ,,pale/9e ,,salad4 ,take a doz5 f9e ,j]usalem arti*okes1 boil till t5d]1 let ! wat] /ra9 (f1 & :5 cold cut !m 9 qu>t]s1 & p\r ov] a f9e salad mixture2 ! arti*okes %\ld lay 9 ! sauce half an h\r be=e s]v+4 ,?is salad is a v refre%+ "o1 & has ! advantage ( be+ extremely :olesome4 99 99 99 99 99 ,a ,,spr+ ,,di%4 ,take "o qu>t ( "y peas1 a little m9t1 a few lumps ( sug>1 a little salt & :ite pepp]1 simm] !m g5tly 9 "o p9t ( wat]1 :5 ! peas are half done1 ?r[ 9 small dumpl+s made ( pa/e1 z if = %ort cru/1 & sweet5$ ) a little br[n sug>1 beat up two eggs1 & drop 9 a spoonful at a "t1 j be=e s]v+2 x w require a deep di%1 z ! liquor is n to be /ra9$ (f4 ,"s pref] ! eggs poa*$4 99 99 99 99 99 ,,c>rots ,,au ,,beurre4 ,boil !m en\gh to be p]fectly t5d]1 !n cut !m 9 qu>t]s1 & aga9 9 l5g?s ( ?ree in*es1 dra9 !m f ! wat]1 & put to !m a piece ( butt]1 salt & pepp]1 & simm] !m = a few m9utes )\t boil+2 a l>ge piece ( butt] mu/ be us$4 ,fr5* beans are good dress$ 9 ! same way4 99 99 99 99 99 ,,puree ,,( ,,vegetables4 ,take any vegetable t may be approv$1 boil till well done1 dra9 away all wat]1 r$uce ! vegetable to a pulp1 & add to x any f9e sauce1 to make x ( ! consi/5cy ( a v ?ick cu/>d4 99 99 99 99 99 ,,j]usalem ,,arti*okes ,,fri$4 ,cut 9 slices aft] p>boil+ !m1 dip 9 batt]1 & fry4 99 99 99 99 99 ,,/ew$ ,,r$ ,,cabbage4 ,clean & remove ! out] leaves1 slice x z ?9ly z possible1 put x 9 a saucepan ) a l>ge piece ( butt]1 & a tea cup full ( wat]1 salt & pepp]2 let x /ew sl[ly till v t5d]4 99 99 99 99 99 ,,mu%rooms ,,au ,,naturel4 ,clean "s f9e fre% mu%rooms1 put !m 9 a saucepan ) a l>ge piece ( butt]1 pepp] & salt2 let !m simm] until t5d]1 & s]ve !m ) no o!r sauce ?an t 9 :i* !y h be5 dress$4 ,also /ew$ 9 a veal gravy1 & s]v$ ) :ite sauce on a toa/1 !y =m a nice & pretty di%4 ,! l>ge flap mu%rooms may be /ew$ 9 gravy1 or simply broil$1 season$ ) cay5ne pepp]1 salt1 & lemon juice4 99 99 99 99 99 ,,dry ,,tomato ,,s\p4 ,br[n a c\ple ( onions 9 a little oil1 ab\t two table-spoonsful or m1 accord+ to ! numb] ( tomatos2 :5 hot1 add ab\t six tomatos cut & peel$1 season ) cay5ne pepp] & salt1 & let ! :ole simm] = a %ort "t1 !n cut ?9 slices ( bread1 & put z mu* ) ! tomatos z w br+ !m to ! consi/5cy ( a pudd+2 x mu/ be well beat5 up1 /ir 9 ! yolks ( two or ?ree eggs1 & two ounces ( butt] w>m$2 turn ! :ole into a deep di% & bake x v br[n4 ,crumbs ( bread %\ld be /rew$ ov] ! top1 & a little w>m$ butt] p\r$ ov]4 99 99 99 99 99 ,,devill$ ,,biscuits4 ,butt] "s biscuits on bo? sides1 & pepp] !m well1 make a pa/e ( ei!r *opp$ an*ovies1 or f9e *eese1 & spread x on ! biscuit1 ) mu/>d & cay5ne pepp]1 & grill !m4 99 99 99 99 99 ,,sav\ry ,,eggs4 ,boil "s eggs h>d1 put !m into cold wat]1 cut !m into halves1 take out ! yolks1 beat !m up 9 a mort> ) grat$ hung beef1 fill ! halves ) ?is mixture1 fry lightly1 & s]ve ) br[n gravy4 99 99 99 99 99 ,,sav\ry ,,*eese ,,cakes4 ,grate f9ely an equal quantity ( /ale bread & good *eese1 season ) a little pepp] & salt1 mix into a batt] ) eggs1 =m into ?9 cakes & fry4 99 99 99 99 99 ,,scallop$ ,,eggs4 ,poa* lightly ?ree or f\r eggs1 place !m 9 a di%1 p\r ^u !m a little w>m butt]2 spr9kle ) pepp]1 salt1 & nutmeg1 /rew ov] ) crumbs ( bread1 & br[n be=e ! fire4 99 99 99 99 99 ,,macc>oni ,,& ,,*eese4 ,boil "s macc>oni 9 milk or wat] until t5d]1 !n dra9 !m & place on a di% ) bits ( butt] & grat$ ,p>mesan *eese2 :5 ! di% is fill$ grate m *eese ov] x & br[n be=e ! fire4 99 99 99 99 99 ,a ,,f9e ,,receipt ,,= ,a ,,sav\ry ,,omelette4 ,break f\r eggs1 beat !m up till ?9 en\gh to pass ?r\gh a hair sieve1 !n beat !m up till p]fectly smoo? & ?92 a small omelette fry+-pan is necess>y = cook+ x well4 ,dissolve 9 x a piece ( butt]1 ab\t an ounce & a half1 p\r 9 ! egg1 & z soon z x rises & is firm1 slide x on to a w>m plate & fold x ov]2 x %\ld only be fri$ on "o side1 & f9ely m9c$ h]bs %\ld be spr9kl$ ov] ! unfri$ side ) pepp] & salt4 ,a salam&] is frequ5tly held ov] ! unfri$ side ( ! omelette to take (f ! rawness x may o!rwise h4 99 99 99 99 99 ,,*orisa ,,omelette4 ,add to ! eggs1 aft] !y are well beat5 z direct$ 9 ! la/ receipt1 half a tea-cup full ( f9ely m9c$ *orisa2 ?is omelette mu/ be lightly fri$ on bo? sides1 or ! salam&] held ov] long en\gh to dress ! *orisa4 99 99 99 99 99 ,,ramak9s4 ,mix toge!r ?ree eggs1 "o ounce ( w>m$ butt]1 & two ( f9e *eese grat$1 & bake 9 small patty pans4 99 99 99 99 99 ,,rissoles4 ,make a f9e =cemeat ( any cold meat1 p\ltry1 or fi%1 enclose x 9 a v ri* puff pa/e1 roll$ out extremely ?94 ,!y may be made into balls or small triangul> turnov]s1 or into long n>r[ ribbons2 ! edges mu/ be press$ toge!r1 t !y may n bur/ 9 fry+4 ,!y =m a pretty di%4 99 99 99 99 99 ,,croquettes4 ,p\nd any cold p\ltry1 meat1 or fi%1 make x into a delicate =cemeat2 ! flavor c be v>i$ accord+ to ta/e2 m9c$ mu%rooms1 h]bs1 p>sley1 grat$ lemon peel1 are suitable = p\ltry & veal2 m9c$ an*ovies %\ld be us$ in/ead ( mu%rooms :5 ! croquettes are made ( fi%4 ,=m ! mixture into balls or oval %apes ! size ( small eggs2 dip !m into beat5 eggs1 ?ickly spr9kle ) bread crumbs or p\nd$ v]micelli1 & fry ( a h&some br[n4 99 99 99 99 99 ,,cass]ole ,,au ,,riz4 ,boil "s rice till q t5d]1 make x into a firm pa/e ) "o egg & a c\ple ( tablespoons ( /rong gravy2 !n l9e ! inside ( a m\ld ) ! pa/e ( suffici5t ?ickness to turn out )\t break+4 ,"s cooks fill ! m\ld in/ead ( l9+ x only1 & scoop away ! c5tre4 ,aft] x is turn$ out ! rice mu/ /& till cold1 be=e x is remov$ f ! m\ld2 !n fill ! rice ) friccassee ( f[l & sweetbread1 ) a ri* :ite sauce1 & place x 9 ! ov5 to become hot & br[n4 ,! m\ld us$ = a cass]ole is oval & flut$1 & resembles a cake m\ld4 ,x is z well to obs]ve1 x _c be made 9 a jelly m\ld4 99 99 99 99 99 ,a ,,fondu4 ,make into a batt] "o ounce & a half ( potatoe fl\r1 ) ! same quantity ( grat$ *eese & ( butt]1 & a qu>t] ( a p9t ( milk or cream2 add a little salt1 v little pepp]1 & ! well-beat5 yolks ( f\r f9e fre% eggs2 :5 all ?is is well mix$ toge!r1 p\r 9 ! :ites ( ! eggs1 well :isk$ to a fro?2 p\r ! mixture into a deep s\p plate or di%1 us$ expressly = ! purpose1 & bake 9 a mod]ate ov54 ,! di% %\ld be only half fill$ ) ! fondu1 z x w rise v high4 ,x mu/ be s]v$ ! mom5t x is ready1 or x w fall4 ,x is a good plan to hold a salam&] ov] x :ile be+ br\ght to table4 99 99 99 99 99 ,,petits ,,fondeaus4 ,make a batt] z = a fondu1 b use rice fl\r or arr[ root in/ead ( potatoe fl\r2 add ! egg 9 ! same mann] z = a fondu1 & p\r ! mixture into small pap] trays fr+$ r\nd ! top4 ,! mixture %\ld only half fill ! trays or cases4 ,,*apt] ,,vi4 ,pa/ry4 ,,directions ,,= ,,mak+ ,,pa/e4 ,to make good light pa/e requires mu* practice2 z x is n only f ! proportions1 b f ! mann] ( mix+ ! v>i\s +r$i5ts1 t pa/e acquires its good or bad qualities4 ,pa/e %\ld be work$ up v lightly1 & no /r5g? or pressure us$2 x %\ld be roll$ out f y1 z lightly z possible4 ,a m>ble slab is bett] ?an a bo>d to make pa/e on4 ,! fl\r %\ld be dri$ = "s "t be=e ! fire previ\sly to be+ us$4 ,9 =m+ x into pa/e x %\ld be wett$ z little z possible1 to prev5t its be+ t\gh4 ,x is a great mi/ake to imag9e l>d is bett] adapt$ = pa/ry ?an butt] or cl>ifi$ fat2 x may make ! pa/e light]1 b nei!r ! color nor ! flavor w be ne>ly s good1 & ! sav+ is extremely trifl+4 ,to ensure lightness1 pa/e %\ld be set 9 ! ov5 directly x is made4 ,puff pa/e requires a brisk ov54 ,butt] %\ld be add$ to ! pa/e 9 small pieces4 ,! m times ! pa/e is fold$ & roll$1 if done ) a light h& & ! butt] add$ ) skill1 ! ri*] & light] x w prove4 ,x is no long] cu/om>y to l9e ! di% = pies & fruit t>ts4 99 99 99 99 99 ,,pla9 ,,puff ,,pa/e4 ,mix a p\nd ( fl\r into a /iff pa/e ) a little wat]1 fir/ hav+ rubb$ into x ab\t two ounces ( butt]1 !n roll x out2 add by degrees ! rema9d] ( ! butt] 7!re %\ld be altoge!r half a p\nd ( butt]71 fold ! pa/e & roll ab\t two or ?ree times4 99 99 99 99 99 ,,v ,,ri* ,,puff ,,pa/e4 ,mix 9 ! same mann] equal quantities ( butt] & fl\r1 tak+ c>e to h ! fl\r dri$ = a %ort "t be=e ! fire2 x may be fold$ & roll$ five or six times4 ,?is pa/e is well suit$ to vol-au-v5ts & t>tlets2 an egg well beat5 & mix$ ) ! pa/e is sometimes add$4 99 99 99 99 99 ,,pla9 ,,%ort ,,cru/4 ,put half a p\nd ( fre% butt] to a p\nd ( fl\r1 add ! yolks ( two eggs & a little p[d]$ sug>1 mix into a pa/e ) wat]1 & roll out once4 99 99 99 99 99 ,,egg ,,pa/e1 ,,call$ ,,9 ,,mod]n ,,cook]y ,,n\illes4 ,?is is =m$ by mak+ a pa/e ( fl\r & beat5 eggs1 )\t ei!r butt] or wat]2 x mu/ be roll$ out extremely ?9 & left to dry2 x may !n be cut into n>r[ /rips or /amp$ ) pa/e cutt]s4 ,x is m fa%ionable 9 s\ps ?an v]micelli4 99 99 99 99 99 ,,beef ,,dripp+ ,,pa/e4 ,mix half a p\nd ( cl>ifi$ dripp+ into "o p\nd ( fl\r2 "w x into a pa/e ) wat]1 & roll out twice4 ,?is is a good pa/e = a common meat pie4 99 99 99 99 99 ,,glaze ,,= ,,pa/ry4 ,:5 ! pa/ry is ne>ly bak$1 bru% x ov] ) :ite ( egg1 cov] x ?ickly ) sift$ sug>1 & br[n x 9 ! ov51 or x may be br[n$ ) a salam&]4 ,= savory pies beat ! yolk ( an egg1 dip a pa/e-bru% into x1 & lay x on ! cru/ be=e bak+4 99 99 99 99 99 ,,fruit ,,t>ts ,,or ,,pies4 ,a fruit t>t is s common a sweet t x is sc>cely necess>y to give any directions conc]n+ x4 ,acid fruits are be/ /ew$ be=e putt+ into a pie3 ! usual proportions are half a p\nd ( sug> to a qu>t ( fruit--n q s mu* if ! fruit is ripe2 ! fruit %\ld be laid high 9 ! middle ( ! di%1 to make ! pie a good %ape4 ,x is ! fa%ion to lay ov] ! cru/1 :5 ne>ly bak$1 an ic+ ( ! :ites ( eggs :isk$ ) sug>2 ! t>t or pie is !n replac$ 9 ! ov54 99 99 99 99 99 ,a ,,v ,,f9e ,,sav\ry ,,pie4 ,lay a f9e veal cutlet1 cut 9 pieces & season$1 at ! bottom ( ! di%2 lay ov] x a lay] ( smok$ beef fat1 !n a lay] ( f9e cold jelly made f gravy-beef & veal1 !n h>d boil$ eggs 9 slices1 !n *ick5 or sweetbread1 & !n aga9 ! jelly1 & s on till ! di% is fill$2 put no wat]1 & season highly ) lemon-juice1 ess5ce ( mu%room1 pepp]1 salt1 & nutmeg2 also1 if approv$1 a blade ( mace3 small cakes ( f9e =cemeat are an improvem5t2 cov] ) a f9e puff pa/e1 & bru% ov] ) egg1 & bake4 99 99 99 99 99 ,,t>tlets4 ,make a v ri* light puff pa/e1 & roll x out to half an in* ( ?ickness2 x %\ld be cut ) flut$ pa/e-cutt]s1 lightly bak$1 & ! c5tre scoop$ out aft]w>ds1 & ! sweetmeat or jam ins]t$2 a pretty di% ( pa/ry may be made by cutt+ ! pa/e 9 ribbons ( ?ree in*es 9 l5g?1 & "o & a half 9 wid?2 bake !m lightly1 & pile !m "o ^u ano!r1 ) jam betwe5 ea*1 9 ! =m ( a cone4 99 99 99 99 99 ,,*eesecakes4 ,w>m f\r ounces ( butt]1 mix x ) ! same quantity ( loaf-sug> sift$1 grate 9 ! r9d ( ?ree lemons1 squeeze 9 ! juice ( "o1 add ?ree well-beat5 eggs1 a little nutmeg1 & a spoonful ( br&y2 put ?is mixture into small t9s l9$ ) a light puff pa/e1 & bake4 ,*eesecakes c be v>i$ by putt+ almonds beat5 in/ead ( ! lemon1 or by sub/itut+ ,seville oranges1 & add+ a few slices ( c&i$ orange & lemon peel4 99 99 99 99 99 ,,giblet ,,pie4 ,prep>e ! giblets z = /ew$ giblets !y %\ld !n be laid 9 a deep di%1 cov]$ ) a puff pa/e1 & bak$4 99 99 99 99 99 ,,mol9a ,,pie4 ,m9ce f9ely cold veal or *ick51 ) smok$ beef or tongue2 season well1 add lemon-juice & a little nutmeg1 let x simm] 9 a small quantity ( good beef or veal gravy2 :ile on ! fire1 /ir 9 ! yolks ( f\r eggs1 put x 9 a di% to cool1 & !n cov] ) a ri* pa/ry1 & bake x4 99 99 99 99 99 ,,vol ,,au ,,v5t4 ,?is requires ! greate/ lightness 9 ! pa/ry1 z all dep5ds ^u its ris+ :5 bak$2 x %\ld be roll$ out ab\t an in* & a half 9 ?ickness1 cut x ) a flut$ t9 ( ! size ( ! di% 9 :i* x is to be s]v$4 ,also cut a small] piece1 :i* mu/ be roll$ out consid]ably ?9n] ?an an in*1 to s]ve z a lid = ! o!r "p2 bake bo? pieces1 & :5 done1 scoop out ! crumb ( ! l>ge/1 & fill x ) a :ite fricassee ( *ick51 sweetbread1 or :atev] may be select$2 ! sauce %\ld be well ?ick5$1 or x w\ld s(t51 & run ?r\gh ! cru/4 99 99 99 99 99 ,a ,,vol-,,au-,,v5t ,,( ,,fruit4 ,x is n[ ! fa%ion to fill vol-au-v5ts ) fruits ri*ly /ew$ ) sug> until ! syrup is almo/ a jelly2 x =ms a v pretty entremt4 99 99 99 99 99 ,,petits ,,vol-,,au-,,v5ts4 ,^! are made 9 ! same way1 b cut 9 small r\nds1 ! crumb ( ! l>g] is scoop$ out1 & ! holl[ fill$ ) any ( ! v>ieties ( patty prep>ations or pres]v$ fruits4 99 99 99 99 99 ,,m9ce ,,pies4 ,grease & l9e t9 patty-pans ) a f9e puff pa/e roll$ out ?92 fill !m ) m9ce-meat1 cov] !m ) ano!r piece ( pa/e1 moi/5 ! edges1 close !m c>efully1 cut !m ev5ly r\nd1 & bake !m ab\t half an h\r 9 a well-heat$ ov54 99 99 99 99 99 ,,patty ,,meats ,may be prep>$ f any dress$ mat]ials1 su* z cold dress$ veal1 beef & mutton1 p\ltry1 sweetbreads1 & fi%2 ! *ief art is to m9ce !m prop]ly1 & give !m ! appropriate flavor & sauce2 = veal1 sweetbreads1 & p\ltry1 :i* may be us$ toge!r or sep>ately1 ! usual season+s are mace1 nutmeg1 :ite pepp]1 salt1 mu%rooms m9c$1 or 9 p[d]1 lemon-peel1 & sometimes ! juice also2 ! m9ce is w>m$ 9 a small quantity ( :ite sauce1 n too ?91 & ! patty cru/s1 :5 ready bak$1 are fill$ ) x4 ,= beef & mutton ! season+s are salt1 pepp]1 allspice1 a few sweet h]bs p[d]$1 ) ! addition1 if approv$1 ( a little ket*up2 ! m9ce mu/ be w>m$ 9 /rong well-?ick5$ beef gravy4 ,if ! m9ce is ( fi%1 season ) an*ovy sauce1 nutmeg1 lemon-peel1 pepp] & salt2 w>m x1 9 a sauce prep>$ ) butt]1 fl\r1 & milk or cream1 work$ toge!r smoo?ly & /irr$ till x ?ick5s2 ! m9ce is !n simm]$ 9 x = a few m9utes1 till hot2 ! season+s may be put ) ! sauces1 in/ead ( ) ! m9ce4 ,,*apt] ,,vii4 ,sweet ,di%es1 ,pudd+s1 ,cakes1 c4 ,,g5]al ,,rem>ks4 ,! fre%ness ( all +r$i5ts = pudd+s is ( great importance4 ,dri$ fruits %\ld be c>efully pick$1 & sometimes wa%$ & %\ld !n be dri$4 ,rice1 sago1 & all k9ds ( se$ %\ld be soak$ & well wa%$ be=e !y are mix$ into pudd+s4 ,half an h\r %\ld be all[$ = boil+ a bread pudd+ 9 a half p9t bas91 & s on 9 proportion4 ,all pudd+s ( ! cu/>d k9d require g5tle boil+1 & :5 bak$ mu/ be set 9 a mod]ate ov54 ,by :isk+ to a solid fro? ! :ites ( ! eggs us$ = any pudd+1 & /irr+ !m into x at ! mom5t ( plac+ x 9 ! ov51 x w become exce$+ly light & rise high 9 ! di%4 ,all bak$ pudd+s %\ld be bak$ 9 t9 m\lds 9 ! =m ( a deep pie di%1 b slightly flut$1 x %\ld be well greas$ by p\r+ into x a little w>m$ butt]1 & !n turn$ upside d[n = a second1 to dra9 away ! sup]flu\s butt]2 !n spr9kle1 equally all ov]1 sift$ :ite sug>1 or dri$ crumbs ( bread1 !n p\r ! pudd+ mixture into ! m\ld2 x %\ld1 :5 s]v$1 be turn$ out ( ! m\ld1 :5 x w look ri* & br[n1 & h ! appe>ance ( a cake4 ,to ensure ! lightness ( cakes1 x is necess>y to h all ! +r$i5ts plac$ = an h\r or m be=e ! fire1 t !y may all be w>m & ( equal temp]ature2 )\t ?is precaution1 cakes w be heavy ev5 :5 ! be/ +r$i5ts are employ$4 ,great c>e & exp]i5ce are requir$ 9 ! managem5t ( ! ov52 to asc]ta9 :5 a cake is suffici5tly bak$1 plunge a knife into x1 draw x in/antly away1 :51 if ! blade is /icky1 return ! cake to ! ov52 if1 on ! contr>y1 x appe>s unsoil$ ! cake is ready4 ,! lightness ( cakes dep5ds ^u ! +r$i5ts be+ beat5 well toge!r4 ,all /iff cakes may be beat5 ) ! h&1 b p\nd cakes1 sponge1 c41 %\ld be beat5 ) a :isk or spoon4 99 99 99 99 99 ,,bola ,d',,amor4 ,! recipe = ?is mu* celebrat$ & exquisite confection is simpl] ?an may be suppos$ f its elaborate appe>ance1 x requires *iefly c>e1 precision1 & att5tion4 ,cl>ify two p\nds ( :ite sug>2 to asc]ta9 :5 x is ( a prop] consi/5cy1 drop a spoonful 9 cold wat]1 =m x into a ball1 & try if x s\nds :5 /ruck aga9/ a glass2 :5 x is ?us te/$1 take ! yolks ( tw5ty eggs1 mix !m up g5tly & pass !m ?r\gh a sieve1 !n h ready a funnel1 ! hole ( :i* mu/ be ab\t ! size ( v]micelli2 hold ! funnel ov] ! sug>1 :ile x is boil+ ov] a *>coal fire2 p\r ! eggs ?r\gh1 /irr+ ! sug> all ! "t1 & tak+ c>e to hold ! funnel at su* a di/ance f ! sug>1 z to admit ( ! egg dropp+ into x4 ,:5 ! egg has be5 a few m9utes 9 ! sug>1 x w be h>d en\gh to take out ) a silv] =k1 & mu/ !n be plac$ on a dra9]2 cont9ue add+ egg to ! boil+ sug> till en\gh is obta9$2 !re %\ld be previ\sly prep>$ "o p\nd ( sweet almonds1 f9ely p\nd$ & boil$ 9 sug>1 cl>ifi$ ) orange fl[]-wat] only2 place 9 a di% a lay] ( ?is pa/e1 ov] :i* spread a lay] ( citron cut 9 ?9 slices1 & !n a ?ick lay] ( ! egg prep>$ z above2 cont9ue work+ ?us 9 alt]nate lay]s till high en\gh to look h&some4 ,x %\ld be pil$ 9 ! =m ( a cone1 & ! egg %\ld =m ! la/ lay]4 ,x mu/ !n be plac$ 9 a g5tle ov5 till x becomes a little set1 & ! la/ lay] slightly crisp2 a few m9utes w effect ?is4 ,x mu/ be s]v$ 9 ! di% 9 :i* x is bak$1 & is g5]ally ornam5t$ ) myrtle & gold & silv] leaf4 99 99 99 99 99 ,,bola ,,toli$o4 ,take "o p\nd ( butt]1 & w>m x ov] ! fire ) a little milk1 !n put x into a pan ) "o p\nd ( fl\r1 six beat5 eggs1 a qu>t] ( a p\nd ( beat5 sweet almonds1 & two table-spoonsful ( yea/2 make ^! +r$i5ts into a light pa/e1 & set x be=e ! fire to rise2 !n grease a deep di%1 & place 9 a lay] ( ! pa/e1 !n "s egg prep>$ z = ,bola d',amor1 !n slices ( citron1 & a lay] ( egg m>malade1 spr9kle ea* lay] ) c9namon1 & fill ! di% ) alt]nate lay]s4 ,a ri* puff pa/e %\ld l9e ! di%1 :i* ought to be deep2 bake 9 a brisk ov51 aft] :i*1 sug> cl>ifi$ ) orange fl\r-wat] mu/ be p\r$ ov] till ! syrup has ?or\ghly p5etrat$ ! ,bola4 99 99 99 99 99 ,a ,,bola ,d',,hispaniola4 ,take "o p\nd & a half ( fl\r1 ) ?ree spoonsful ( yea/1 two ounces ( fre% butt]1 "o table spoonful ( ess5ce ( lemon1 eight eggs1 & half a tea-cup full ( wat]1 & make x into a light d\gh1 set x to rise = ab\t an h\r1 !n roll x out & cut x into ?ree pieces2 h previ\sly ready1 a qu>t] ( a p\nd ( citron1 & ?ree qu>t]s ( a p\nd ( orange & lemon peel1 cut 9 ?9 slices1 mix$ ) p[d]$ sug> & c9namon2 ! ,bola %\ld be =m$ ) ! pieces ( d\gh1 lay]s ( ! fruit be+ plac$ betwe52 x %\ld n be bak$ 9 a t94 ,p[d]$ sweet almonds & sug>1 %\ld be /rew$ ov] x be=e bak+4 99 99 99 99 99 ,,sup]ior ,,receipt ,,= ,,almond ,,pudd+4 ,beat up ! yolks ( t5 eggs1 & ! :ites ( sev52 add half a p\nd ( sweet almonds p\nd$ f9ely1 half a p\nd ( :ite sug>1 half an ounce ( bitt] almonds1 & a table-spoonful ( orange fl[] wat]1 :5 ?or\ghly mix$1 grease a di%1 put 9 ! pudd+ & bake 9 a brisk ov52 :5 done1 /rew p[d]$ sug> ov] ! top1 or1 :i* is exce$+ly f9e1 p\r ov] cl>ifi$ sug> ) orange fl[] wat]4 99 99 99 99 99 ,,g]man ,,or ,,spani% ,,puffs4 ,put a qu>t] ( a p\nd ( fre% butt]1 & a tea-cup full ( cold wat] into a saucepan1 :5 ! butt] is melt$1 /ir 91 :ile on ! fire1 f\r table spoonsful ( fl\r2 :5 ?or\ghly mix$1 put x 9 a di% to cool1 & !n add f\r well beat5 eggs2 butt] "s cups1 half fill !m ) ! batt]1 bake 9 a quick ov5 & s]ve ) cl>ifi$ sug>4 99 99 99 99 99 ,a ,,luction1 ,,or ,a ,,ra*ael4 ,make a ?9 n\illes pa/e1 cut into /rips ( ab\t two in*es wide1 leave x to dry1 !n boil ! /rips 9 a little wat]1 & dra9 ?r\gh a cull5d]2 :5 ! wat] is /ra9$ (f1 mix x ) beat5 eggs1 :ite sug>1 a little fre% butt]1 & grat$ lemon peel2 bake or boil 9 a %ape l9$ ) pres]v$ *]ries1 :5 turn$ out p\r ov] a f9e cu/>d1 or cream1 flavor$ ) br&y1 & sweet5$ to ta/e4 99 99 99 99 99 ,,pr5esas4 ,take "o p9t ( milk1 /ir 9 z mu* fl\r z w br+ x to ! consi/5cy ( ha/y pudd+2 boil x till x becomes ?ick1 let x cool1 & beat x up ) t5 eggs2 :5 smoo?1 take a spoonful at a "t1 & drop x into a fry+-pan1 9 :i* !re is a good quantity ( boil+ cl>ifi$ butt]1 fry ( a light br[n1 & s]ve ) cl>ifi$ sug>1 flavor$ ) lemon ess5ce4 99 99 99 99 99 ,,sopa ,d',,oro3 ,,or ,,gold5 ,,s\p4 ,cl>ify a p\nd ( sug> 9 a qu>t] ( a p9t ( wat]1 & ! same quantity ( orange fl[]-wat]2 cut into pieces ! size ( dice a ?9 slice ( toa/$ bread1 or cut x into %apes ) a pa/e cutt]1 ?r[ x1 :ile hot1 into ! sug>1 ) an ounce ( sweet almonds p\nd$ v f9ely1 !n take ! beat5 yolks ( f\r eggs4 ,p\r ov] ! sug> & bread1 /ir g5tly1 & let x simm] a few m9utes4 ,s]ve 9 a deep glass di%1 spr9kl$ ov] ) p\nd$ c9namon4 99 99 99 99 99 ,,pommes ,,frites4 ,?is is a simple b v nice way ( prep>+ apples4 ,peel & cut five f9e apples 9 half1 dip !m 9 egg & :ite p[d]$ sug>1 & fry 9 butt]2 :5 done1 /rew a little :ite sug> ov] !m4 99 99 99 99 99 ,,*ejados4 ,cl>ify a p\nd ( sug> 9 half a p9t ( wat]2 peel & grate a mod]ately siz$ cocoa nut1 add x to ! syrup1 & let x simm] till p]fectly s(t1 putt+ rose wat] occasionally to prev5t its becom+ too dry2 /ir x cont9ually to prev5t burn+4 ,let x cool1 & mix x ) ! beat5 yolks ( six eggs2 make a ?9 n\illes pa/ry1 cut x into r\nds ( ! size ( a tea-cup2 p9* up ! edges deep en\gh to =m a %ape1 fill !m ) ! sweet meat1 & bake ( a light br[n4 ,a ri* puff pa/e may be sub/itut$ = ! n\illes pa/ry if pref]r$4 99 99 99 99 99 ,,cocoa ,,nut ,,doce4 ,?is is m]ely ! cocoa nut & sug> prep>$ z above1 )\t egg1 & s]v$ 9 small glasses1 or bak$4 99 99 99 99 99 ,,cocoa ,,nut ,,pudd+4 ,take ab\t half a p\nd ( f9ely grat$ cocoa nut2 beat up to a cream half a p\nd ( fre% butt]1 add x to ! cocoa nut1 ) half a p\nd ( :ite sug>1 & six :ites ( eggs beat5 to a fro?2 mix ! :ole well toge!r1 & bake 9 a di% l9$ ) a ri* puff pa/e4 99 99 99 99 99 ,,egg ,,m>malade4 ,cl>ify "o p\nd ( sug> 9 half a p9t ( wat] till x becomes a ?ick syrup4 ,:ile cl>ify+1 add "o ounce ( sweet almonds blan*$ & p\nd$2 let x cool1 & /ir 9 g5tly ! yolks ( tw5ty eggs :i* h be5 previ\sly beat5 & pass$ ?r\gh a sieve2 great c>e mu/ be tak5 to /ir x cont9ually ! same way2 :5 well mix$1 place x ov] a sl[ fire till x ?ick5s1 /irr+ all ! "t to prev5t burn+4 ,"s cooks add vanilla1 consid]+ ! flavor an improvem5t4 99 99 99 99 99 ,,macrotes4 ,take "o p\nd ( ,fr5* roll d\gh1 six ounces ( fre% butt]1 two eggs1 & z mu* fl\r z w be requisite to knead x toge!r2 roll 9 into ! =m ( a long ,fr5* roll1 & cut x 9 ?9 r\nd slices2 set !m at a %ort di/ance f ! fire to rise1 & !n fry 9 ! be/ ,flor5ce oil2 :5 ne>ly cold1 dip !m 9 cl>ifi$ sug>1 flavor$ ) ess5ce ( lemon4 99 99 99 99 99 ,,t>t ,,de ,,moy4 ,soak ?ree-qu>t]s ( a p\nd ( savoy biscuits 9 a qu>t ( milk2 add six ounces ( fre% butt]1 f\r eggs1 "o ounce ( c&id orange peel1 ! same quantity ( lemon peel1 & "o ounce ( citron1 mix all well toge!r2 sweet5 ) :ite sug>1 & bake 9 a quick ov52 :5 ne>ly done1 spread ov] ! top ! :ites ( ! eggs well :isk$1 & return x to ! ov54 99 99 99 99 99 ,,grim/i*4 ,make into a /iff pa/e "o p9t ( biscuit p[d]1 a little br[n sug>1 grat$ lemon peel1 six eggs1 & ?ree-qu>t]s ( a p\nd ( w>m$ fre% butt]2 !n prep>e f\r apples *opp$ f9ely1 a qu>t] ( a p\nd ( sweet almonds blan*$ & *opp$1 half a p\nd ( /on$ rais9s1 a little nutmeg grat$1 half a p\nd ( co>se br[n sug>1 & a glass ( :ite w9e1 or a little br&y2 mix ! above +r$i5ts toge!r1 & put !m on a sl[ fire to simm] = half an h\r1 & place 9 a di% to cool2 make ! pa/e into ! =m ( small dumpl+s1 fill !m ) ! fruit1 & bake !m2 :5 put 9 ! ov51 p\r ov] a syrup ( br[n sug> & wat]1 flavor$ ) lemon juice4 99 99 99 99 99 ,,fr5* ,,roll ,,fritt]s4 ,take (f ! cru/ ( a long r\nd ,fr5* roll2 cut ! crumb 9 ?9 slices1 soak !m 9 boil+ milk1 tak+ c>e !y d n break2 h a di% ready ) sev]al eggs beat5 up1 & ) a fi% slice remove ! bread f ! milk1 lett+ ! milk dra9 (f1 dip !m into ! di% ( eggs1 & half fry !m 9 f9e salad oil1 !y mu/ !n be aga9 soak$ 9 ! milk & dipp$ ! egg1 & !n fri$ ( a h&some light br[n2 :ile hot1 p\r ov] cl>ifi$ sug>1 flavor$ ) c9namon & orange fl[] wat]4 99 99 99 99 99 ,,haman',s ,,fritt]s4 ,take two spoonful ( ! be/ ,flor5ce oil1 scald x1 & :5 hot1 mix ) x "o p\nd ( fl\r1 add f\r beat5 eggs & make x into a pa/e1 roll x out ?9 & cut x into pieces ab\t f\r in*es squ>e1 let !m dry & fry !m 9 oil2 ! mom5t ! pieces are put 9 ! fry+ pan1 !y mu/ be drawn up ) two silv] skew]s into diff]5t =ms accord+ to fancy2 a few m9utes is suffici5t to fry !m1 !y %\ld be crisp :5 done4 99 99 99 99 99 ,,wafl]s4 ,mix a cup & a half ( ?ick yea/ ) a little w>m milk1 & set x ) two p\nds ( fl\r be=e ! fire to rise1 !n mix ) !m "o p\nd ( fre% butt]1 t5 eggs1 a grat$ nutmeg1 a qu>t] ( a p9t ( orange fl[]-wat]1 a little p[d]$ c9namon1 & ?ree p9ts ( w>m milk2 :5 ! batt] is p]fectly smoo?1 butt] ! irons1 fill !m ) x1 close !m d[n tightly1 & put !m betwe5 ! b>s ( a bright cle> fire2 :5 suffici5tly done1 !y w slip easily out ( ! irons4 ,wafl] irons are requir$ & c be obta9$ at any good ironmong]s ( ! ,hebrew p]suasion4 99 99 99 99 99 ,,lampli*4 ,take half a p\nd ( currants1 ! same quantity ( rais9s & sug>1 a little citron1 gr\nd cloves & c9namon1 ) eight apples f9ely *opp$2 mix all toge!r1 !n h ready a ri* puff pa/e cut into small triangles1 fill !m ) ! fruit l puffs1 & lay !m 9 a deep di%1 let ! pieces be plac$ closely1 & :5 ! di% is full1 p\r ov] "o ounce ( fre% butt] melt$ 9 a tea-cup full ( cl>ifi$ sug>1 flav\r$ ) ess5ce ( lemon1 & bake 9 an ov5 n too brisk4 99 99 99 99 99 ,,/aff94 ,?is is compos$ ( ! fruit1 c41 prep>$ z above1 b ! di% is l9$ ) ! pa/e1 & ! fruit laid 9 alt]nate lay]s ) pa/e till ! di% is fill$2 ! pa/e mu/ =m ! top lay]1 cl>ifi$ sug> is p\r$ ov] be=e x is put into ! ov54 99 99 99 99 99 ,,rice ,,fritt]s4 ,boil half a p\nd ( rice1 9 a small quantity ( wat]1 to a jelly2 let x cool1 & beat x up ) six eggs1 ?ree spoonsful ( fl\r1 a little grat$ lemon peel1 fry l fritt]s1 ei!r 9 butt] or oil1 & s]ve ) :ite sug> sift$ ov] !m4 99 99 99 99 99 ,,lemon ,,t>t4 ,grate ! peel ( six lemons1 add ! juice ( "o1 ) a qu>t] ( a p\nd ( p\nd$ almonds1 a qu>t] ( a p\nd ( pres]v$ lemon & orange peel1 half a p\nd ( p[d]$ :ite sug>1 & six eggs well beat51 mix all toge!r1 & bake 9 a di% l9$ ) a f9e pa/ry4 99 99 99 99 99 ,,ano!r ,,way4 ,slice six lemons & lay !m 9 sug> all night1 !n mix ) !m two savoy biscuits1 ?ree ounces ( orange & lemon peel1 ?ree ounces ( gr\nd almonds1 "o ounce ( :ole almonds blan*$1 & bake 9 a di% l9$ ) pa/ry4 ,orange t>ts are prep>$ 9 ! same way1 sub/itut+ oranges = ! lemons4 99 99 99 99 99 ,,almond ,,rice4 ,boil half a p\nd ( :ole rice 9 milk until s(t1 beat x ?r\gh a sieve1 set x on ! fire1 ) sug> accord+ to ta/e1 a few p\nd$ sweet almonds & a few slices ( citron2 :5 x has simm]$ a %ort "t1 let x cool2 place x 9 a m\ld1 & :5 suffici5tly firm turn x out1 /ick x ) blan*$ almonds1 & p\r ov] a f9e cu/>d4 ,?is may be made )\t milk1 & by increas+ ! quantity ( almonds w be f\nd exce$+ly good4 99 99 99 99 99 ,,almond ,,pa/e4 ,blan* half a p\nd ( f9e almonds1 p\nd !m to a pa/e1 a few drops ( wat] are necess>y to be add$1 f "t to "t1 or !y become oily2 !n mix ?or\ghly ) x half a p\nd ( :ite sift$ sug>1 put x into a pres]v+ pan1 & let !m simm] v g5tly until !y become dry en\gh n to /ick to a clean spoon :5 t\*$2 x mu/ be con/antly /irr$4 99 99 99 99 99 ,,rice ,,fruit ,,t>ts4 ,= p]sons :o dislike pa/ry1 ! foll[+ is an excell5t way ( prep>+ fruit4 ,boil 9 milk "s :ole rice till p]fectly s(t1 sweet5 ) :ite sug>1 & :5 ne>ly cold1 l9e a di% ) x1 h ready "s currants1 raspb]ries1 *]ries1 or any o!r fruit1 :i* mu/ h be5 previ\sly /ew$ & sweet5$1 fill ! di% ) x2 beat up ! :ites ( ?ree eggs to a fro?1 mix$ ) a little :ite sug>1 & lay ov] ! top1 & place x 9 ! ov5 = half an h\r4 99 99 99 99 99 ,,bread ,,fruit ,,t>ts4 ,l9e a di% ) ?9 slices ( bread1 !n lay ! fruit ) br[n sug> 9 alt]nate lay]s1 ) slices ( bread2 :5 ! di% is fill$1 p\r ov] half a tea-cup full ( wat]1 & let ! top be =m$ ( ?9 pieces ( bread ?ickly /rew$ ov] ) br[n sug>1 bake until ?or\ghly done4 99 99 99 99 99 ,,rice ,,cu/>d4 ,?is is a v innoc5t & nutritive cu/>d4 ,take two ounces ( :ole rice & boil x 9 ?ree p9ts ( milk until x ?ick5s1 !n add half a p\nd ( p\nd$ sweet almonds1 & sweet5 to ta/e2 a /ick ( c9namon & a piece ( lemon peel %\ld be boil$ 9 x1 & !n tak5 out4 99 99 99 99 99 ,,creme ,,brun4 ,boil a l>ge cup ( cream1 flavor ) ess5ce ( almonds & c9namon1 & !n mix ) x ! yolk ( ?ree eggs1 c>efully beat5 & /ra9$1 /irr+ "o way to keep x smoo?2 place x on a di% 9 small heaps1 /rew ov] p[d]$ sug> & beat5 almonds1 & br[n ) a salam&]4 99 99 99 99 99 ,,pancakes4 ,mix a light batt] ( eggs ) fl\r & milk or wat]1 fry 9 boil+ butt] or cl>ifi$ suet2 !y may be fri$ )\t butt] or fat1 by putt+ m eggs & a little cream1 ! pan mu/ be v dry & clean2 ^? fri$ )\t butt] are v delicate & fa%ionable1 !y %\ld be fri$ ( ! v lighte/ col\r2 !y are good also made ( rice1 :i* mu/ be boil$ 9 milk till q t5d]2 !n beat up ) eggs1 & flav\r$ accord+ to ta/e1 & fri$ l o!r pancakes4 99 99 99 99 99 ,,pancakes ,,= ,,*ildr54 ,take a p9t ( f9ely grat$ bread crumbs1 simm] 9 a little milk & wat]1 flav\r ) c9namon or lemon peel grat$1 add a c\ple ( beat5 eggs1 & sweet5 to ta/e1 drop a small quantity into ! pan & fry l pancakes4 99 99 99 99 99 ,a ,,nice ,,rice ,,pudd+ ,,= ,,*ildr54 ,boil till t5d] half a p\nd ( well pick$ rice 9 "o qu>t ( fre% milk1 sweet5 ) :ite sug>1 & flav\r ) :ole c9namon1 lemon peel1 & a bay leaf2 :5 ! rice is t5d]1 place x 9 a deep di%1 p\r ov] a v little butt] w>m$ 9 a little milk1 & bake until br[n2 a sl[ ov5 is requisite unless ! rice is extremely s(t be=e x is put 9 ! ov54 99 99 99 99 99 ,a ,,ri* ,,bread ,,& ,,butt] ,,pudd+4 ,lay 9 a deep di% alt]nate lay]s ( bread & butt] cut f a ,fr5* roll1 & ! foll[+ mixture3 ! yolks ( f\r eggs beat51 f\r ounces ( moi/ sug>1 a few soak$ ratafias1 a table-spoonful ( br&y & a few currants2 fill up ! di% ) ^! lay]s1 & p\r ov] a little milk1 ! la/ lay] %\ld be ( bread & butt]1 ! :ites ( ! eggs beat5 to a fro? may1 if an elegant appe>ance is wi%$ =1 be laid ov] ! top :5 ! pudd+ is ne>ly bak$4 99 99 99 99 99 ,a ,,*]ry ,,batt] ,,pudd+4 ,/one & pick "s f9e *]ries1 put !m into a butt]$ m\ld1 & p\r ov] !m a f9e batt] well sweet5$1 tie ov] ! m\ld closely1 & boil "o h\r & a half2 s]ve ) sweet sauce4 ,?is is a delici\s pudd+2 plums or damsons are sometimes us$ in/ead ( *]ries4 99 99 99 99 99 ,,cumb]l& ,,pudd+4 ,take equal quantities ( bread crumbs1 apples f9ely *opp$1 currants & %r$ suet1 sweet5 ) br[n sug>1 & mix all toge!r ) ?ree eggs1 a little br&y1 grat$ nutmeg1 & lemon peel2 boil 9 a r\nd m\ld f "o to two h\rs1 accord+ to ! size ( ! pudd+4 99 99 99 99 99 ,,college ,,pudd+4 ,^! are made 9 a simil> way to ,cumb]l& pudd+1 ) ! omission ( ! apples1 !y are made 9 balls1 & fri$ or bak$ 9 cups4 ,a sweet sauce is s]v$ ) !m4 99 99 99 99 99 ,,plum ,,pudd+4 ,to "o p\nd ( currants add "o p\nd ( rais9s1 "o p\nd ( %r$ suet1 "o p\nd fl\r 7or half a p\nd bread crumbs & half a p\nd ( fl\r71 a qu>t] ( a p\nd ( c&i$ orange & lemon peel1 a little citron cut ?91 half a p\nd ( moi/ sug>2 mix all well toge!r z ea* article is add$1 !n /ir 9 six beat5 eggs & a glass ( br&y1 beat ! pudd+ well = half an h\r1 let x /& "s "t1 !n put x into a bas9 & boil six or sev5 h\rs 9 pl5ty ( wat]2 x %\ld be season$ accord+ to ta/e ) g+]1 nutmeg1 cloves1 c4 ,s]ve ) sift$ sug> or :ites ( eggs beat5 to a fro?4 99 99 99 99 99 ,,ratafia ,,pudd+4 ,soak ! crumb ( a ,fr5* roll & half a p\nd ( ratafia cakes 9 milk or cream1 !n mix ) !m ?ree ounces ( w>m$ fre% butt]1 ! yolks ( five & ! :ites ( two eggs1 sweet5 to ta/e2 add "o ounce ( p\nd$ almonds1 & a few bitt] almonds1 boil 9 a %ape l9$ ) dri$ *]ries1 or bake 9 a cake-t9 fir/ well butt]$1 & spr9kl$ ) bread crumbs4 99 99 99 99 99 ,,passov] ,,pudd+4 ,mix equal quantities ( biscuit p[d] & %r$ suet1 half ! quantity ( currants & rais9s1 a little spice & sug>1 ) an ounce ( c&i$ peels1 & f9e well beat5 eggs2 make ^! into a /iff batt]1 & boil well1 & s]ve ) a sweet sauce4 ,?is pudd+ is excell5t bak$ 9 a pudd+ t91 x mu/ be turn$ out :5 s]v$4 99 99 99 99 99 ,,ano!r ,,sort4 ,mix ! v>i\s +r$i5ts above-nam$1 sub/itut+ = ! rais9s1 apples m9c$ f9ely1 add a l>g] proportion ( sug>1 & ei!r boil or bake4 99 99 99 99 99 ,,ano!r ,,sort4 ,mix into a batt] a cup full ( biscuit p[d]1 ) a little milk & a c\ple ( eggs1 to :i* add ?ree ounces ( sug>1 two ( w>m$ butt]1 a little %r$ ( lemon peel1 & a table-spoonful ( rum2 p\r ! mixture into a m\ld1 & boil or bake4 99 99 99 99 99 ,,passov] ,,fritt]s4 ,mix into a smoo? batt] a tea-cup ( biscuit p[d] ) beat5 eggs1 & sweet5 ) :ite sift$ sug>2 add grat$ lemon peel1 & a spoonful ( orange fl[]-wat]1 & fry ( a light br[n2 ! flavor may be v>i$ by sub/itut+ a few beat5 almonds1 ) "o or two bitt]1 in/ead ( ! orange fl[]-wat]4 99 99 99 99 99 ,a ,,sup]ior ,,receipt ,,= ,,passov] ,,fritt]s4 ,make a ?9 batt] z already describ$ 9 ! =m] receipt2 drop x into a s\fl pan1 fry lightly1 & /rew ov] p\nd$ c9namon1 sift$ sug>1 & f9ely *opp$ almonds2 hold ov] a salam&] to br[n ! upp] side4 ,slide ! fritt] on to a hot di%1 & fold2 p\r ov]1 :5 9 ! di%1 cl>ifi$ sug>4 99 99 99 99 99 ,,passov] ,,currant ,,fritt]s4 ,mix a ?ick batt]1 z be=e1 add "s well-wa%$ & dri$ currants1 & fry ( a ri* br[n2 s]ve ) a sweet sauce1 flavor$ ) w9e or %rub1 & sweet5$ ) moi/ sug>2 ^! are (t5 made 9 ! %ape ( small balls1 & fri$ & s]v$ 9 ! same sauce4 99 99 99 99 99 ,,batt] ,,pudd+4 ,/ir 9 ?ree ounces ( fl\r1 f\r beat5 eggs1 & "o p9t ( milk1 sweet5 to ta/e1 & mix to a smoo? batt] ab\t ! ?ickness ( good cream1 & boil 9 a butt]$ bas94 99 99 99 99 99 ,,cu/>d ,,pudd+4 ,to "o des]t spoonful ( fl\r1 add "o p9t ( fre% milk & ! yolks ( five eggs2 flavor accord+ to fancy1 ) sug>1 nutmeg1 or lemon-peel2 beat to a fro? two :ites ( eggs & p\r to ! re/2 boil r m ?an half an h\r4 99 99 99 99 99 ,,bread ,,pudd+4 ,grate /ale bread1 or soak ! crumb ( a ,fr5* roll 9 milk1 :i* mu/ be w>m$2 beat ) x two or ?ree eggs1 flavor & sweet5 to ta/e1 sometimes ) a little w9e or ess5ce ( lemon1 or beat5 almonds2 x w require to be boil$ ab\t half an h\r4 ,?is pudd+ is excell5t made z above1 ) ! addition ( ! peel ( "o :ole lemon grat$1 ) its juice1 & bak$4 99 99 99 99 99 ,,v]micelli ,,& ,,macc>oni ,,pudd+4 ,boil till t5d] f\r ounces ( ei!r ( ! above articles1 9 a p9t ( milk2 flavor z direct$ 9 ! prec$+ receipt1 & boil 9 a m\ld1 :i* may be l9$ ) rais9s4 ,x %\ld be s]v$ ) any sweet pudd+ sauce4 99 99 99 99 99 ,,millet1 ,,arr[root1 ,,gr\nd ,,rice1 ,,rice1 ,,tapioca1 ,,& ,,sago ,,pudd+s4 ,pudd+s ( ?is sort are s simil> & simple1 t x is only necess>y to give "o receipt1 :i* w s]ve z a guide = all2--!y are all made ) milk1 all require to be ?or\ghly done1 all require to be mix$ ) eggs & sweet5$ ) sug>1 & are good ei!r boil$ or bak$4 ,! cook mu/ use h] judgm5t 9 adopt+ ! quantities to ! size ( ! pudd+ requir$1 & ! ta/e ( ! family %e s]ves4 99 99 99 99 99 ,,m9c$ ,,meat4 ,take "o p\nd ( t5d] roa/$ meat1 two p\nds ( %r$ suet1 ?ree p\nds ( currants1 six *opp$ apples1 a qu>t] ( a loaf grat$1 nutmegs1 cloves1 pepp]1 salt1 "o p\nd ( sug>1 grat$ lemon & orange peel1 lemon juice1 & two w9e glasses ( br&y1 ! same ( :ite w9e1 & two ounces ( citron1 & ! same ( c&i$ lemon peel2 mix all well toge!r2 ! +r$i5ts ought to be add$ sep>ately4 ,m9c$ meat %\ld be kept a day or two be=e us+4 ,! same proportions1 z above1 )\t meat1 w be v good2 a little port w9e is sometimes sub/itut$ = ! br&y4 99 99 99 99 99 ,,bak$ ,,suet ,,pudd+4 ,mix "o p9t ( wat]1 six ounces ( fl\r1 ?ree ( %r$ suet1 & two or ?ree beat5 eggs2 sweet5 to ta/e4 ,add rais9s or currants if approv$1 & bake 9 a brick ov54 99 99 99 99 99 ,,york%ire ,,pudd+4 ,mix into a smoo? batt] half a p\nd ( fl\r1 f\r eggs1 if int5d$ to be ri*1 o!rwise two1 a p9t ( milk1 & a little salt1 x %\ld be ab\t an in* ?ick2 x c be made ) or )\t milk by us+ a great] proportion ( eggs1 b x is n s good4 99 99 99 99 99 ,,gateau ,,de ,,t\rs4 ,take a p\nd-cake1 cut x 9 slices ab\t half an in* 9 ?ickness1 spread ea* slice ) jam or pres]ve1 !n replace !m to ! orig9al =m2 cov] ! cake ) :ites ( eggs & sug>1 :isk$ to a fro?1 & set x 9 a cool ov5 to dry4 99 99 99 99 99 ,,jaumange4 ,simm] half a p\nd ( :ite sug> 9 ?ree-qu>t]s ( a p9t ( wat]1 ) ! ?9ly cut peel ( two lemons2 :5 ! sug> is melt$1 add an ounce ( dissolv$ is+lass1 & ! juice ( ?ree lemons1 a glass ( br&y & ?ree ( %]ry1 beat up ) ?is ! yolks ( five or six eggs4 ,place ! bas9 9 :i* x is mix$ into a pan ( boil+ wat] to ?ick5 x1 !n p\r x into a m\ld & set x to cool2 if x does n ?ick5 by be+ put 9 a pan ( boil+ wat]1 set ! pan on ! fire & /ir x = a few m9utes4 99 99 99 99 99 ,,gateau ,,de ,,pomme4 ,take t5 or twelve f9e bak+ apples1 peel & take out ! cores1 & let !m simm] 9 milk & wat]2 :5 s(t dra9 !m1 & beat !m up ) a wood5 =k1 ) half an ounce ( dissolv$ is+lass1 :ite sift$ sug>1 suffici5t to sweet51 & grat$ lemon peel4 ,put ! mixture1 :5 p]fectly smoo?1 into a m\ld1 set x 9 ice or a v cool place1 :5 x is turn$ out x %\ld be cov]$ ) a f9e cu/>d4 99 99 99 99 99 ,,apple ,,*>lotte4 ,prep>e ! apples z 9 ! la/ receipt2 b in/ead ( us+ a jelly m\ld1 put ! apples into an oval cake t9 ab\t ! size ( a small side di%1 f\r or five in*es high2 :5 cold1 turn x out & cov] ! apple-%ape ) savoy cakes plac$ closely toge!r p]p5dicul>ly2 all r\nd ! top ( ! *>lotte %\ld be cov]$ ) :ites ( eggs & sug>1 beat5 to a /iff fro?1 & plac$ 9 small balls2 a salam&] %\ld be us$ to crisp !m & to give a slight pea*-l col\r2 a ta/eful cook w1 aft] crisp+ ! fir/ lay] ( ^! balls1 add o!rs ov] !m to =m a sort ( cone high 9 ! c5tre1 t w h a pretty effect if well done4 ,?is is an easy & elegant entremt1 & by no means an exp5sive "o4 99 99 99 99 99 ,a ,,s\fle4 ,take half a p9t ( cream & ! same quantity ( new milk1 & w>m !m toge!r 9 a clean saucepan1 mean:ile make a smoo? batt] ) f\r ounces ( rice-fl\r or potatoe-fl\r1 & /ir into ! milk1 let x simm]1 /irr+ all ! "t till x ?ick5s2 !n add two to ?ree ounces ( fre% butt]1 & :ite sift$ sug> en\gh to sweet51 & a little grat$ lemon peel2 !n take x (f ! fire & /ir quickly to x ! well-beat5 yolks ( six to eight eggs1 butt] ! pan & p\r ! mixture into x1 :5 on ! po9t ( be+ plac$ into ! ov51 add ! :ites ( ! eggs ?or\ghly :isk$2 ! pan mu/ be only half fill$1 z x w rise v high2 x mu/ be s]v$ imm$iately x is tak5 f ! ov51 ev5 9 pass+ to ! d9n] table a salam&] %\ld be held ov] x1 to prev5t its fall+ & becom+ heavy & unsightly4 ,! ,fr5* flav\r a s\fl ) orange fl\r-wat] or vanilla1 & ! r9d ( a ,seville orange is sometimes sub/itut$ = ! r9d ( a lemon2 !re are di%es made expressly = s\fls4 99 99 99 99 99 ,a ,,pla9 ,,s\fle4 ,mix well toge!r six ounces ( rice-fl\r1 arr[root1 or t\s les mois1 ) half a p9t ( milk flav\r$ ) ess5ce ( almond & lemon peel1 or orange-fl\r wat]1 let x ?ick5 ov] ! fire1 /irr+ to keep x smoo?1 sweet5 ) :ite sug>1 add ! beat5 yolks ( five eggs1 proce$ z 9 ! la/ receipt1 add+ ! :isk$ :ites at ! mom5t ( plac+ ! s\fl into ! ov52 if !re happ5 to be no s\fl di%1 a cake-t9 may make a tol]able sub/itute1 a pap] fr+$ %\ld !n l9e ! t9 & a napk9 %\ld be twi/$ r\nd x :5 br\ght to table4 99 99 99 99 99 ,a ,,sweet ,,omelet4 ,beat up ?ree or f\r eggs1 p\r !m into an omelet pan1 & spr9kle a little :ite sug> ov] !m :ile fry+1 hold a salam&] or hot %ovel ov] ! upp]mo/ side ( ! omelet1 z x mu/ only be fri$ on "o side4 ,z soon z x is set1 slide x on to a hot di%1 d\ble x1 & spr9kle sug> ov] x & s]ve quickly4 99 99 99 99 99 ,,omlette ,,s\flee4 ,fry ! eggs z direct$ = sweet omelet1 us+ ab\t five yolks & two :ites1 all ( :i* require be+ f9ely beat5 & /ra9$4 ,s(t5 a little pres]ve by hold+ x ov] ! fire1 or mix+ a little w>m wat] ) x1 spread x slightly ov] ! omelette1 h ! rema9d] ( ! :ites :isk$ to a fro? ) :ite sug>1 & lay x on ! pres]ve2 slide ! omelette on to a hot di%1 d\ble x1 & s]ve directly4 99 99 99 99 99 ,,fancy ,,creams4 ,put into a bas9 a p9t ( cream1 to :i* add f\r ounces ( p[d]$ :ite sug>1 & ! r9d ( a lemon rubb$ on a lump ( sug>1 & a glass ( %]ry w9e2 :isk !m well & mix ) x half an ounce ( dissolv$ is+lass1 beat x all ?or\ghly toge!r1 & fill ! m\ld1 :i* %\ld be set 9 ice till want$4 ,a table spoonful ( m>asqu9o add$ to ! above1 w make ,italian cream4 ,a table spoonful ( fre% or pres]v$ p9e-apple w make p9e-apple cream2 ?is w require ! addition ( a little lemon syrup4 ,a table spoonful ( ratafia1 w make x ratifia cream4 ,! juice ( /rawb]ries or raspb]ries make f9e fruit creams2 mille fruit cream is made by mix+ ) ! cream any k9d ( small pres]v$ fruit4 99 99 99 99 99 ,,rice ,,s\fles4 ,boil well "s f9e pick$ rice1 9 pure fre% milk1 sweet5 & flav\r ) a bay leaf1 lemon peel1 & a /ick ( c9namon1 all :i* mu/ be tak5 out :5 ! rice is done1 !n l9e ) x a r\nd di%1 or s\fl di%1 h ready apples previ\sly boil$1 sweet5$1 & beat up smoo?ly1 place ! apple lightly 9 ! c5tre r high] 9 ! middle ?an at ! sides1 beat up ! :ites ( eggs to a fro?1 sweet5 & flav\r ) lemon1 or noyau ess5ce2 place x 9 small heaps ta/efully on ! apple & rice1 & br[n delicately ) a salam&]4 ,?is s\fl may h /ew$ *]ries or any o!r k9d ( fruit1 in/ead ( ! apples if pref]r$4 99 99 99 99 99 ,,boil$ ,,cu/>d4 ,take a p9t ( milk1 let x simm] 9 a v clean saucepan1 flavor x ) lemon-peel & a bay leaf1 & sweet5 to ta/e2 :ile g5tly boil+1 add ! beat5 yolks ( f\r eggs1 & ! :ites ( two1 cont9ue /irr+ until ! cu/>d ?ick5s1 :5 x mu/ be remov$ f ! fire1 b x is requisite to /ir x until x cools4 ,x is necess>y to /ra9 ! milk be=e ! eggs are add$1 & also to pass ! eggs ?r\gh a sieve4 ,cu/>ds are flav\r$ sometimes ) ess5ce ( almonds2 a little cream add$ to ! milk is a great improvem5t4 ,! above mixture may be bak$ 9 small cups2 !y require a qu>t] ( an h\r to bake4 99 99 99 99 99 ,,calf',s ,,feet ,,jelly4 ,boil two feet 9 two qu>ts1 or five p9ts ( wat]1 till ! wat] has half wa/$2 /ra91 & :5 cold1 take (f ! fat1 !n put x 9 ! saucepan ) lump sug>1 lemon juice1 & :ite w9e to ta/e1 also a little lemon peel2 :5 simm]$ a few m9utes1 ?r[ 9 ! :ites ( two eggs1 & _! %ells brok51 :i* w h ! effect ( cl>ify+ ! jelly2 let x boil ab\t t5 m9utes aft] ! scum rises1 !n p\r x ?r\gh a flannel bag or ?ick clo?1 dipp+ ! bag or clo? fir/ into hot wat]2 pass ! jelly ?r\gh x until cle>1 !n p\r x into m\lds & put !m 9 a cool place to set4 ,"o calf's foot & "o c[ heel w be m economical ?an two calfs feet4 ,if fruit is desir$ to be 9 ! jelly1 x mu/ be put 9 :5 ! jelly beg9s to /iff5 9 ! m\ld4 99 99 99 99 99 ,,orange ,,jelly4 ,?is c be made ) calf's feet or )\t4 ,"o qu>t ( wat] w require "o ounce ( is+lass1 simm] ! is+lass 9 ! wat]1 & add ! peel ( "o lemon & "o orange2 :5 ! is+lass is dissolv$1 add ! juice ( a lemon & six f9e oranges2 al?\gh ! quantity mu/ v>y accord+ to ! season = !m1 sweet5 ) half a p\nd ( :ite sug>2 a ,seville orange is add$ if !re %\ld n be mu* flavor 9 ! o!rs4 ,lemon jelly is made 9 ! same way2 ! peel ( a ,seville orange & ( a lemon is us$1 ) ! juice ( five lemons2 r m sug> w be requir$ ) ?is jelly ?an ) ! =m]4 ,pun* jelly is made 9 ! same way4 ,an equal quantity ( br&y & rum1 ) ! juice ( two or ?ree lemons is mix$ ) ! is+lass1 :i* is dissolv$ 9 "o p9t ( wat]1 ! o!r p9t ( liquid be+ made up by ! lemon juice & spirits4 ,! ess5ce ( noyeau is reckon$ to give an exquisite flavor1 9 ?is case x requires to be col\r$ ) a few drops ( co*9eal4 99 99 99 99 99 ,,an ,,easy ,,trifle4 ,soak ?ree sponge cakes & half a p\nd ( mac>oons & ratafias 9 "o w9e glass ( br&y & ?ree ( :ite w9e1 lay !m at ! bottom ( ! trifle di%1 & p\r ov] ne>ly a p9t ( ?ick ri* cu/>d1 made ( equal portions ( milk & cream1 ) sev5 eggs1 accord+ to directions = ,cu/>ds2 be=e ! cu/>d is add$1 jam & sweetmeats are sometimes spread ov] ! cakes2 a f9e light fro? is prep>$ ) cream & ! :ites ( two eggs1 flavor$ ) w9e & sug>1 heap x ov] ! trifle lightly4 99 99 99 99 99 ,a ,,/ill ,,m ,,simple ,,"o1 ,,& ,,quickly ,,made4 ,soak ratafia cakes 9 w9e1 ) a little br&y2 p\r ov] a ?ick cu/>d1 & cov] ) a fro? ( ! :ite ( eggs1 flavor$ ) w9e & sweet5$ ) :ite sug>4 99 99 99 99 99 ,,blancmange4 ,to a qu>t ( milk add half an ounce ( f9e is+lass1 a h&ful ( beat5 almonds1 & two or ?ree bitt] almonds1 a c\ple ( bay leaves1 & a piece ( lemon peel2 :5 ! is+lass is dissolv$1 /ra9 ! milk into a bas92 sweet5 ) f\r ounces ( :ite sug>1 & p\r into a m\ld4 ,! juice ( fre% /rawb]ries is a f9e addition to blancmange4 99 99 99 99 99 ,a ,,judi?a4 ,put "s gooseb]ries into a saucepan ) v little wat]1 :5 !y are s(t1 pulp !m ?r\gh a sieve1 & add sev]al well-beat5 yolks ( eggs1 & sweet5 ) :ite sug>2 h ready a %ape ( biscuit ice1 or any o!r cream ice t may be pref]r$1 take (f a ?ick slice ( ! ice f ! top c>efully1 & )\t break+1 s t x may be replac$ on ! ice4 ,scoop out a l>ge portion ( ! ice :i* may be mix$ ) ! gooseb]ry cream1 & fill ! holl[ ) x4 ,cov] ! %ape ) ! piece t 0 remov$ & s]ve4 ,?is is an elegant di%1 ! ice %\ld be prep>$ 9 a r\nd m\ld--br[n-bread ice is p>ticul>ly well adapt$ to a ,judi?a4 99 99 99 99 99 ,,t\rte ,a ,,la ,,cr,,me4 ,?is is a fa%ionable & delicate description ( t>t4 ,a c\ple ( r\nd cutt]s ab\t ! size ( a pie plate are requir$ = x1 "o ( ! cutt]s mu/ be ab\t two in*es small] ?an ! o!r1 if !y are flut$ ! t\rte w h a bett] appe>ance4 ,roll out "s v ri* puff pa/e to ! ?ickness ( "o in*1 & cut two pieces ) ! l>g] t9 cutt]1 !n press ! small] cutt] ?r\gh "o ( ^! pieces1 & remove ! bord] :i* w be =m$ r\nd x2 ?is mu/ be laid v ev5ly ^u ! o!r piece ( pa/e1 & slightly press$ to make x adh]e2 place ! t\rte 9 an ov5 to bake = ab\t tw5ty m9utes1 !n let x become cool1 b n cold1 & fill x ) a f9e cu/>d or ) any ri* pres]ves2 if ! latt]1 a well :ipp$ cream may be laid lightly ov]2 ! pa/ry may be glaz$ if approv$4 99 99 99 99 99 ,,! ,,grosv5or ,,pudd+4 ,beat half a p\nd ( butt] ) ! same quantity ( :ite sug> until x is l cream1 !n beat up five eggs & add !m ) half a p\nd ( fl\r1 a qu>t] ( a p\nd ( currants1 two ounces ( c&i$ orange & lemon peel cut 9 ?9 slices1 & a few drops ( lemon ess5ce2 :5 ^! +r$i5ts are well mix$ & beat51 butt] a pudd+ t91 p\r 9 ! mixture1 & bake 9 a mod]ately quick ov54 99 99 99 99 99 ,,citron ,,pudd+4 ,cut 9 slices two ounces ( citron1 ! same quantity ( c&i$ orange & lemon peel1 add to !m f\r ounces ( loaf sug>1 & f\r ( fre% butt]2 l9e a di% ) f9e puff pa/e1 & beat up to a fro? ! yolks ( f\r eggs & ! :ites ( two1 fill ! di% ) ^! +r$i5ts & bake half an h\r4 ,! di% %\ld be %all[4 99 99 99 99 99 ,,/ew$ ,,pe>s4 ,peel1 core1 & qu>t] a doz5 f9e l>ge bak+ pe>s1 put !m into a /ewpan ) half a p\nd ( :ite sug> & suffici5t cold wat] to cov] !m2 ) a small quantity ( ! peel+s1 a few cloves1 & a little co*9eal ti$ up 9 a musl9 bag1 let !m /ew g5tly1 & closely cov]$ until t5d]4 99 99 99 99 99 ,,bak$ ,,pe>s4 ,peel !m & /ick a c\ple ( cloves 9 ea* pe>1 place !m 9 a deep di%1 ) half a p\nd ( br[n sug> & a little wat]1 let !m bake till q t5d]4 99 99 99 99 99 ,,/ew$ ,,pipp9s4 ,peel ! pipp9s & /ew !m g5tly ) a little wat]1 :ite sug>1 & a little lemon peel2 pres]ve is usually us$ to ornam5t ! top ( ea* apple2 !y %\ld1 :5 done1 look :ite & r transp>5t4 99 99 99 99 99 ,,sie/a ,,cake4 ,take "o p\nd ( butt]1 w>m x ov] ! fire ) a little milk1 put x into a pan ) a p\nd ( fl\r1 six eggs1 a qu>t] ( a p\nd ( sweet almonds f9ely p\nd$1 & two table-spoonsful ( yea/2 beat ^! +r$i5ts well toge!r into a light pa/e1 & set x be=e ! fire to rise1 butt] ! inside ( a pan1 & fill x ) alt]nate lay]s ( ! pa/e1 & ( p\nd$ almonds1 sug>1 citron1 & c9namon2 :5 bak$1 & :ile hot1 make holes ?r\gh ! sie/a ) a small silv] skew]1 tak+ c>e n to break x1 & p\r ov] cl>ifi$ sug> till x is p]fectly soak$ ?r\gh4 99 99 99 99 99 ,a ,,pla9 ,,bola4 ,take ?ree qu>t]s ( a p\nd ( :ite sug>1 ?ree qu>t]s ( a p\nd ( fre% butt]1 two eggs1 "o p\nd & a half ( fl\r1 ?ree spoonsful ( yea/1 a little milk1 & two ounces ( citron cut ?91 & mix into a light pa/e2 bake 9 a t91 & /rew p[d]$ sug> & c9namon ov] x be=e bak+4 ,! above +r$i5ts are (t5 bak$ 9 small t9s or cups4 99 99 99 99 99 ,,almond ,,tea-,,cakes4 ,take half-a-p\nd ( fl\r1 ?ree ounces ( :i* are to be put aside = roll+ out ! cakes1 ! o!r five ounces1 ) a qu>t] ( a p\nd ( fre% butt]1 are to be set be=e ! fire = a few m9utes2 aft] :i* mix ) x half a p\nd ( sug>1 a qu>t] ( a p\nd ( sweet almonds1 *opp$ f9e1 & a c\ple ( eggs2 make ^! +r$i5ts into ?9 cakes1 & /rew ov] !m gr\nd almonds & :ite sug>1 & bake 9 a brisk ov54 99 99 99 99 99 ,,oil ,,twi/4 ,take half a qu>t]n ( d\gh1 "o gill ( ! be/ ,flor5ce oil1 half a p\nd ( currants1 half a p\nd ( moi/ sug>1 & a little c9namon2 mix all well toge!r1 make x up 9 ! =m ( a twi/1 & bake x4 99 99 99 99 99 ,,c9namon ,,cakes4 ,rub half a p\nd ( fre% butt] into a p\nd ( fl\r2 "w x well toge!r1 !n add half a p\nd ( sift$ sug>1 & a tea-spoonful ( p\nd$ c9namon1 & make x into a pa/e1 ) ?ree eggs2 roll x1 & cut into small cakes1 ) t9 cutt]s4 99 99 99 99 99 ,,ri* ,,plum ,,cake4 ,beat to a cream "o p\nd ( butt]1 to :i* add ! same quantity ( sift$ loaf sug> & ( f9e fl\r1 ! :ites ( t5 eggs beat5 to a fro?1 & ! yolks ( ! same also beat5 till q smoo? & ?91 & half a nutmeg grat$2 la/ly1 "w 9 "o p\nd ( well-wa%$ currants1 half a p\nd ( mix$ c&i$ peels1 cut small1 & a glass ( br&y2 bake = two h\rs4 99 99 99 99 99 ,,diet-,,bread ,,cake4 ,beat toge!r five eggs & half a p\nd ( :ite sug>1 !n add six ounces ( fl\r well dri$ & sift$1 a little lemon-juice & grat$ lemon-peel2 bake 9 a mod]ate ov54 99 99 99 99 99 ,,drop ,,cakes4 ,mix "o p\nd ( fl\r ) ! same quantity ( butt]1 sug>1 & currants2 make ^! into a pa/e ) a c\ple ( eggs1 add a little orange fl[]-wat] & a little :ite w9e2 if ! pa/e is likely to be too ?9 :5 two eggs are us$1 omit ! :ite ( "o2 drop ! mixture :5 ready on a t9 plate1 & bake4 99 99 99 99 99 ,a ,,common ,,cake4 ,rub 9 ) "o p\nd ( fl\r six ounces ( butt]1 & two tea-spoonsful ( yea/1 to a pa/e2 set x to rise1 !n mix 9 five eggs1 half a p\nd ( sug>1 & a qu>t] ( a p9t ( milk2 add currants or c>raways1 & beat well toge!r4 ,if requir$ to be ri*]1 put m butt] & eggs1 & add c&i$ citron & lemon-peel4 99 99 99 99 99 ,a ,,soda ,,cake4 ,mix ) ! above +r$i5ts "o dra*m ( soda1 :i* %\ld be rubb$ 9 ) ! fl\r4 ,?is is reckon$ a :olesome cake1 & half ! quantity ( eggs are requir$1 or x may be r5d]$ a f9e ri* cake by increas+ ! quantity ( eggs1 butt]1 & fruit4 99 99 99 99 99 ,a ,,pla9 ,,cake4 ,"w into two p\nds ( d\gh a qu>t] ( a p\nd ( sug>1 ! same ( butt]2 add a c\ple ( eggs1 & bake 9 a t94 99 99 99 99 99 ,a ,,p\nd ,,cake4 ,beat to cream a p\nd ( butt] & a p\nd ( sift$ loaf sug>2 add eight beat5 eggs1 /ir 9 lightly ?ree qu>t]s ( a p\nd ( fl\r1 beat well toge!r1 & bake = "o h\r 9 a brisk ov52 currants may be add$ if1 approv$4 99 99 99 99 99 ,,butt] ,,cakes4 ,take equal quantities ( butt] & sug>1 say half a p\nd ( ea*1 grate ! r9d ( a lemon1 add a little c9namon1 & z mu* fl\r z w =m x into a pa/e1 ) spice & eggs2 roll x out1 cut x into two small cakes1 & bake4 ,a piece ( c&i$ orange or lemon-peel may be put on ! top ( ea* cake4 99 99 99 99 99 ,,little ,,%ort ,,cakes4 ,rub into a p\nd ( fl\r f\r ounces ( butt]1 f\r ounces ( :ite p[d]$ sug>1 & two eggs2 make x into a pa/e1 roll x ?91 & cut into small cakes ) t9 cutt]s4 ,a little orange fl[]-wat] or sweet w9e improve ! flav\r ( ^! cakes4 99 99 99 99 99 ,,matso ,,cakes4 ,make a /iff pa/e ) biscuit p[d] & milk & wat]2 add a little butt]1 ! yolk ( an egg1 & a little :ite sug>2 cut into pieces1 & m\ld ) ! h&1 & bake 9 a brisk ov54 ,^! cakes %\ld n be too ?94 99 99 99 99 99 ,,ano!r ,,sort4 ,w>m a qu>t] ( a p9t ( wat] flav\r$ ) a little salt1 9 :i* mix f\r beat5 eggs2 !n mix half a p\nd ( matso fl\r1 & a c\ple ( lumps ( :ite sug>1 & half a teacup ( milk2 mix all well toge!r1 & bake 9 a t94 99 99 99 99 99 ,,fri$ ,,matsos4 ,soak "s ( ! ?icke/ matsos 9 milk1 tak+ c>e !y d n break2 !n fry 9 boil+ fre% butt]4 ,?is is a v nice me?od ( prep>+ !m = breakfa/ or tea4 99 99 99 99 99 ,,matso ,,diet ,,bread4 ,simm] "o p\nd ( :ite sug> 9 a qu>t] ( a p9t ( wat]1 :i* p\r hot ^u eight well-beat5 eggs2 beat till cold1 :5 add "o p\nd ( matso fl\r1 a little grat$ lemon-peel1 & bake 9 a pap]$ t91 or 9 small t9s2 ! cake mu/ be remov$ :ile hot4 99 99 99 99 99 ,a ,,cake ,,)\t ,,butt]4 ,beat well five eggs1 to :i* add six ounces ( fl\r2 flav\r ) beat5 almonds1 & add1 if lik$1 ?9 slices ( citron2 bake 9 a m\ld 9 a mod]ate ov54 99 99 99 99 99 ,,sponge ,,cakes4 ,mix six eggs1 half ! :ites1 half a p\nd ( lump sug>1 half a p\nd ( fl\r1 & a qu>t] ( a p9t ( wat]1 :i* %\ld be /rongly flav\r$ by lemon peel hav+ be5 9 x = "s h\rs2 ! sug> & wat] %\ld boil up toge!r1 & p\r$ ov] ! eggs aft] !y h be5 well :isk$1 :i* mu/ be cont9u$ :ile ! liquid is be+ p\r$ ov] !m1 & until !y become q ?ick & :ite1 !n /ir 9 ! fl\r1 :i* mu/ be w>m & dry4 ,p\r ! mixture into a c\ple ( cake t9s1 & bake 9 a g5tle ov54 99 99 99 99 99 ,a ,,nice ,,breakfa/ ,,cake4 ,make a pa/e ( half a p\nd ( fl\r1 "o ounce ( butt]1 a v little salt1 two eggs1 & a table-spoonful ( milk1 roll x out1 b fir/ set x to rise be=e ! fire2 cut x into cakes ! size ( small *eese plates1 spr9kle ) fl\r1 & bake on a t9 9 a brisk ov51 or !y may be fri$ 9 a clean fry+ pan2 !y %\ld be cut 9 half1 butt]$ hot1 & s]v$ quickly4 99 99 99 99 99 ,,ic+ ,,= ,,cakes4 ,:isk half a p\nd ( sift$ :ite sug>1 ) "o w9e glass ( orange fl[]-wat]1 & ! :ites ( two eggs1 well beat5 & /ra9$2 x mu/ be :isk$ until x is q ?ick & :ite2 & :5 ! cake is almo/ cold1 dip a s(t camel's hair bru% into x1 & cov] ! cake well1 & set x 9 a cool ov5 to h>d54 99 99 99 99 99 ,,to ,,cl>ify ,,sug>4 ,take ! proportion ( "o p\nd ( sug> to half a p9t ( wat]1 ) ! :ites ( a c\ple ( eggs2 boil x up twice1 !n set x by = ! impurities to rise to ! top1 & skim x c>efully4 ,,*apt] ,,viii4 ,pres]v+ & ,bottl+4 ,att5tion & a little practice w ensure excell5ce 9 su* pres]ves z are 9 g5]al use 9 private families2 & x w always be f\nd a m economical plan to pur*ase ! m r>e & uncommon articles ( pres]v$ fruits ?an to h !m made at home4 ,! m sug> t is add$ to fruit ! less boil+ x requires4 ,if jellies be ov]-boil$1 mu* ( ! sug> w become c&i$1 & leave ! jelly ?94 ,e ?+ us$ = ! purpose ( pres]v+ %\ld be clean & v dry1 p>ticul>ly bottles = bottl$ fruit4 ,fruit %\ld boil rapidly be=e ! sug> is add$1 & quietly aft]w>ds--:5 pres]ves seem likely to become m\ldy1 x is g5]ally a sign !y h n be5 suffici5tly boil$1 & x w be requisite to boil !m up aga9--fruit = bottl+ %\ld n be too ripe1 & %\ld be p]fectly fre%2 !re are v>i\s me?ods adopt$ by diff]5t cooks3 ! fruit may be plac$ 9 ! bottles1 & set 9 a mod]ate ov5 until consid]ably %runk51 :5 ! bottles %\ld be remov$ & closely cork$2 or ! bottles may be set 9 a pan ) cold wat] up to ! necks1 plac$ ov] ! fire2 :5 ! fruit beg9s to s9k remove !m1 & :5 cold fill up ea* bottle ) cold spr+ wat]1 cork ! bottles1 & lay !m on _! sides 9 a dry place4 ,to bottle r$ currants--pick !m c>efully f ! /alk1 & add1 z ! currants are put 91 sift$ :ite sug>2 let ! bottles be well fill$ & ros9 ! corks1 & keep !m ) _! necks d[nw>ds4 99 99 99 99 99 ,,br&i$ ,,*]ries4 ,put into a l>ge wide m\!d bottle v ripe black *]ries1 add to !m two p\nds ( loaf sug>1 a qu>t ( br&y1 & a few cloves1 !n bruise a few m *]ries1 & simm] ) sug>1 /ra9 & add ! juice to ! *]ries 9 ! bottle1 cork closely1 & keep 9 a w>m dry place4 99 99 99 99 99 ,,qu9ce ,,m>malade4 ,peel1 cut into qu>t]s1 & core two p\nds ( %>p apples1 & ! same quantity ( qu9ces2 put !m into a j>1 ) "o p\nd ( :ite sug> p[d]$ & spr9kl$ ov] !m2 cov] !m ) half a p9t ( wat]1 & put 9 also a little bruis$ co*9eal ti$ 9 a musl94 ,set !m 9 a slack ov5 till t5d]1 take out ! co*9eal1 & pulp ! fruit to a m>malade4 ,"s cooks pref] boil+ ! sug> & wat] fir/ & scald+ ! fruit till t5d]1 & !n add+ !m to ! syrup4 99 99 99 99 99 ,,damson ,,m>malade4 ,is made 9 ! same mann] z qu9ce1 z also apricot m>malade1 :i* is v f9e2 ! fruit mu/ be /on$1 & "s ( ! k]nels put 9 ) ! fruit1 :i* are peel$1 & apricots are cut 9 pieces2 !y %\ld be c>efully pulp$ ?r\gh a clean sieve4 99 99 99 99 99 ,,pres]v$ ,,apricots4 ,halve & p>e ripe apricots1 or if n q ripe1 boil !m till ! sk9 c easily be remov$4 ,lay !m 9 a di% holl[ d[nw>ds1 sift ov] !m _! own weight ( :ite sug>1 let !m lay = "s h\rs1 !n put ! fruit1 ) ! sug> & juice into a pres]v+ pan1 & simm] till ! fruit is cle>1 take x out1 put x c>efully into pots1 & p\r ov] ! syrup4 ,?is receipt w s]ve z a guide = pres]v$ nect>9es1 pea*es1 plums1 gages1 c4 ,a few ( ! k]nels %\ld always be put 9 ) ! fruit1 z !y improve ! flavor ( ! pres]ve4 99 99 99 99 99 ,,/rawb]ries ,,pres]v$ ,,:ole4 ,weigh an equal quantity ( fruit & :ite sug> p[d]$1 sift all ! sug> ov] ! fruit1 s t half ( x %all equally be cov]$1 let x lay till ! next day1 :5 boil ! rema9d] ) r$ currant juice1 9 :i* simm] ! /rawb]ries until ! jelly hangs ab\t !m4 ,put ! /rawb]ries into pots1 tak+ c>e n to break !m1 & p\r ov] ! syrup4 ,?is receipt w s]ve = raspb]ries & *]ries1 :i* make a f9e pres]ve4 99 99 99 99 99 ,,/rawb]ry ,,jam4 ,bruise g5tly1 ) ! back ( a wood5 spoon1 six p\nds ( f9e fre% fruit1 & boil !m ) v little wat] = tw5ty m9utes1 /irr+ until ! fruit & juice are well mix$2 !n put 9 p[d]$ loaf sug> ( equal weight to ! fruit1 & simm] half an h\r long]4 ,if ! pres]ve is n requir$ to be v ri*1 half ! weight ( sug> 9 proportion to ! quantity ( fruit may be us$2 b m boil+ w be requisite4 ,by ?is recipe also are made raspb]ry1 currant1 gooseb]ry1 apricot1 & o!r jams4 99 99 99 99 99 ,,r$ ,,currant ,,jelly4 ,/rip c>efully f ! /ems "s q ripe currants1 put !m into a pres]v+ pan1 /ir !m g5tly ov] a cle> fire until ! juice fl[s freely f !m1 !n squeeze ! currants & /ra9 ! juice ?r\gh a fold$ musl9 or jelly bag2 p\r x into a pres]v+ pan1 add+1 z x boils1 :ite sug>1 9 ! proportion ( "o p\nd ( sug> to "o p9t ( juice4 ,if made ) less sug>1 m boil+ w be requir$1 by :i* mu* juice & flav\r are lo/4 ,a little dissolv$ is+lass is us$ by confection]s1 b x is mu* bett] )\t4 ,jams & jellies %\ld be p\r$ into pots :5 9 a boil+ /ate4 ,jellies %\ld be cont9ually skimm$ till ! scum ceases to rise1 s t !y may be cle> & f9e4 ,:ite currant jelly & black are made 9 ! same mann] z r$4 ,by ?is receipt c be made raspb]ry jelly1 /rawb]ry jelly1 & all o!r k9ds4 99 99 99 99 99 ,,apple ,,jelly4 ,p>e1 core1 & cut small any k9d ( f9e bak+ apples--say six p\nds 9 weight2 put !m 9 a pres]v+ pan ) "o qu>t ( wat]2 boil g5tly till ! apples are v s(t & brok51 !n pass ! juice ?r\gh a jelly bag2 :51 to ea* p9t1 add half a p\nd ( loaf sug>1 set x on ! fire to boil tw5ty m9utes1 skimm+ x z ! scum rises2 x mu/ n be ov] boil$1 or ! col\r w be too d>k4 99 99 99 99 99 ,,pe>-,,syrup ,,or ,,jelly4 ,?is prep>ation1 al?\gh little kn[n 9 ,engl&1 =ms an important article ( economy 9 _m p>ts ( ! ,cont95t4 ,! pe>s are fir/ heat$ 9 a saucepan ov] ! fire until ! pulp1 sk9s1 c41 h sep>at$ f ! juice1 :i* is !n /ra9$1 & boil$ ) co>se br[n sug> to ! ?ickness ( treacle2 b x has a f> m agreeable flav\r4 ,x is *eap] ?an butt] or treacle1 & is excell5t spread ^u bread = *ildr54 99 99 99 99 99 ,,plum ,,jam4 ,?is is a useful & *eap pres]ve4 ,*oose ! l>ge long black plum2 to ea* gallon ( :i* add ?ree p\nds ( good moi/ sug>2 bake !m till !y beg9 to crack1 :51 put !m 9 pots1 ( a size = once us+1 z ! air is apt to spoil ! jam4 ,,*apt] ,,ix4 ,pickl+4 ,! be/ v9eg> %\ld always be us$ = pickl+2 9 all cases x %\ld be boil$ & /ra9$4 ,! articles to be pickl$ %\ld fir/ be p>boil$ or soak$ 9 br9e1 :i* %\ld h ab\t six ounces ( salt to "o qu>t ( wat]4 ,! spices us$ = pickl+ are :ole pepp]1 long pepp]s1 allspice1 mace1 mu/>d-se$1 & g+]1 ! la/ be+ fir/ bruis$4 ,! foll[+ is a good proportion ( spice3 to "o qu>t ( v9eg> put half an ounce ( g+]1 ! same quantity ( :ole-pepp] & allspice1 & "o ounce ( mu/>d-se$2 f\r %alots1 & "o clove ( g>lic4 ,pickles %\ld be kept secure f ! air1 or !y soon become s(t2 ! lea/ quantity ( wat]1 or a wet spoon1 put into a j> ( pickles1 w spoil ! cont5ts4 99 99 99 99 99 ,,to ,,pickle ,,gh]k9s ,,& ,,fr5* ,,beans4 ,^! are1 ( all vegetables1 ! mo/ difficult to pickle1 s t _! gre5 col\r & fre%ness may be pres]v$4 ,*oose "s f9e fre% gh]k9s1 & set !m to soak 9 br9e = a week2 !n dra9 !m1 & p\r ov] boil+ v9eg>1 prep>$ ) ! usual spices1 fir/ hav+ cov]$ !m ) fre% v9e leaves4 ,if !y d n appe> to be ( a f9e gre51 p\r (f ! v9eg>1 boil x up aga91 cov] ! gh]k9s ) fre% gre5 v9e leaves1 & p\r ov] ! v9eg> aga94 ,fr5* beans are pickl$ exactly ! same4 99 99 99 99 99 ,,to ,,pickle ,,caulifl[]s4 ,remove ! /alks & leaves1 break ! fl[] into pieces1 p>boil !m 9 br9e1 !n dra9 !m1 & lay !m 9 a j>1 & p\r ov] boil+ spic$ v9eg>4 99 99 99 99 99 ,,to ,,pickle ,,melon ,,mangoes4 ,cut ! melons 9 half1 remove ! pulpy "p & ! se$s1 soak ! halves = a week 9 /rong br9e1 !n fill !m ) ! usual spices1 mu/>d-se$ & g>lic1 & tie !m toge!r ) pack?read2 put !m 9 j>s1 & p\r ov] boil+ spic$ v9eg>4 ,l>ge cucumb]s may be pickl$ 9 ! same way4 99 99 99 99 99 ,,piccalili4 ,pickle gh]k9s1 ,fr5* beans1 & caulifl[]1 sep>ately1 z already direct$2 ! o!r vegetables us$ are c>rots1 onions1 capsicums1 :ite cabbage1 cel]y1 &1 inde$ almo/ any k9d may be put into ?is pickle1 except walnuts & r$ cabbage4 ,!y mu/ be cut 9 small pieces1 & soak$ 9 br9e1 ! c>rots only1 requir+ to be boil$ 9 x to make !m t5d]2 !n prep>e a liquor z foll[s3 into half a gallon ( v9eg> put two ounces ( g+]1 "o ( :ole black pepp]1 "o ( :ole allspice1 & "o ( bruis$ *illies1 ?ree ounces ( %alots1 & "o ounce ( g>lic2 boil toge!r ne>ly tw5ty m9utes2 mix a little ( x 9 a bas91 ) two ounces ( fl\r ( mu/>d & "o ounce ( turm]ic1 & /ir x 9 gradually ) ! re/2 !n p\r ! liquor ov] ! vegetables4 99 99 99 99 99 ,,to ,,pickle ,,mu%rooms4 ,*oose small button mu%rooms1 clean & wipe !m1 & ?r[ !m into cold wat]1 !n put into a /ewpan ) a little salt1 & cov] !m ) di/ill$ v9eg>1 & simm] a few m9utes4 ,put !m 9 bottles ) a c\ple ( blades or s ( mace1 & :5 cold1 cork !m closely4 99 99 99 99 99 ,,to ,,pickle ,,onions4 ,*oose all ( a size & soak 9 boil+ br9e1 :5 cold1 dra9 !m & put !m 9 bottles1 & fill up ) hot di/ill$ v9eg>2 if !y are to be :ite1 use :ite w9e v9eg>2 if !y are to be br[n1 use ! be/ di/ill$ v9eg>1 add+1 9 bo? cases1 a little mace1 g+]1 & :ole pepp]4 99 99 99 99 99 ,,to ,,pickle ,,:ite ,,& ,,r$ ,,cabbage4 ,take (f ! outside leaves1 cut out ! /alk1 & %r$ ! cabbage into a cull5d]1 spr9kle ) salt1 let x rema9 = tw5ty-f\r h\rs1 !n dra9 x4 ,put x into j>s1 & fill up ) boil+ v9eg>1 prep>$ ) ! usual spices2 if ! cabbage is r$1 a little co*9eal p[d]$1 or a slice or two ( beet-root is necess>y to make ! pickle a f9e col\r2 if x is :ite cabbage1 add in/ead1 a little turm]ic p[d]4 99 99 99 99 99 ,,to ,,pickle ,,walnuts4 ,soak 9 br9e = a week1 prick !m1 & simm] 9 br9e1 !n let !m lay on a sieve to dra91 & to turn black1 aft] :i* place !m 9 j>s1 & p\r ov] boil+ spic$ v9eg>4 99 99 99 99 99 ,,an ,,old ,,way ,,( ,,pickl+ ,,cucumb]s4 ,cut ! cucumb]s 9 small pieces1 l5g? ways1 ) ! peel left on2 lay !m 9 salt = tw5ty-f\r h\rs1 !n dry ! pieces ) a clo?1 lay !m 9 a deep di%1 & p\r ov] ! foll[+ mixture3 "s v9eg> boil$ ) cay5ne pepp]1 :ole g+]1 a little :ole pepp]1 & mu/>d se$1 a few ,we/ ,india pickles are by "s consid]$ an improvem5t4 ,?is mixture %\ld /& till ne>ly cold be=e cov]+ ! cucumb]s1 :i* %\ld !n be bottl$4 ,?is pickle is fit = eat+ a few days aft] x is made1 & w also keep good 9 a dry place z long z may be requir$4 ,,*apt] ,x4 ,receipts = ,invalids4 ,,beef ,,tea4 ,cut "o p\nd ( fle%y beef 9 dice1 or ?9 slices1 simm] = a %ort "t )\t wat]1 to extract ! juices1 !n add1 by degrees1 "o qu>t ( wat]1 a little salt1 a piece ( lemon peel1 & a sprig ( p>sley1 are ! only necess>y season+s2 if ! bro? is requir$ to be /rong] put less wat]4 99 99 99 99 99 ,,*ick5 ,,panada4 ,boil a *ick5 till r m ?an half done 9 a qu>t ( wat]1 take ( ! sk91 cut (f ! :ite p>ts :5 cold1 & p\nd x to a pa/e 9 a mort>1 ) a small quantity ( ! liquor x 0 boil$ 91 season ) salt1 a little nutmeg1 & ! lea/ piece ( lemon peel2 boil x g5tly1 & make x ) ! liquor 9 :i* ! f[l has be5 boil$ ( ! requir$ consi/5cy4 ,x %\ld be r ?ick] ?an cream4 99 99 99 99 99 ,,*ick5 ,,bro?4 ,aft] ! :ite p>ts h be5 remov$ = ! panada1 return ! re/ ( ! *ick5 to ! saucepan1 ) ! liquid1 add "o blade ( mace1 "o slice only ( onion1 a little salt1 & a piece ( lemon peel2 c>efully remove e p>ticle ( fat4 ,v]micelli is v well adapt$ = ?is bro?4 99 99 99 99 99 ,,re/orative ,,jellies4 ,!re are v>i\s k9ds ( simple re/orative jellies suit$ to an invalid1 among ! be/ are ! foll[+3-- 99 99 99 99 99 ,,h>t%orn ,,jelly4 ,boil half a p\nd ( h>t%orn %av+s 9 two qu>ts ( wat] ov] a g5tle fire until x becomes ?ick en\gh to hang ab\t a spoon1 !n /ra9 x into a clean saucepan & add half a p9t ( %]ry w9e1 & a qu>t] ( a p\nd ( :ite sug>1 cle> x by /irr+ 9 ! :ites ( a c\ple ( eggs1 :isk$ to a fro?2 boil x = ab\t f\r or five m9utes1 add ! juice ( ?ree lemons1 & /ir all toge!r1 :5 x is well curdl$1 /ra9 x & p\r into ! m\ld1 if ! color is requir$ to be deep] ?an ! w9e w make x1 a little saffron may be boil$ 9 x4 99 99 99 99 99 ,,b>ley ,,jelly4 ,boil 9 an iron saucepan1 "o tea-cup full ( pe>l b>ley1 ) "o qu>t ( cold wat]1 p\r (f ! wat] :5 x boils1 & add ano!r qu>t1 let x simm] v g5tly = ?ree h\rs ov] or ne> a sl[ fire1 /irr+ x frequ5tly ) a wood5 spoon1 /ra9 x1 & sweet5 ) :ite sug>1 add ! juice ( a lemon1 a little :ite w9e1 & a qu>t] ( an ounce ( is+lass dissolv$ 9 a little wat]1 & p\r x into a m\ld4 ,?is is a v n\ri%+ jelly4 99 99 99 99 99 ,,caudle4 ,make a f9e smoo? gruel ( grits1 ) a few spices boil$ 9 x1 /ra9 x c>efully & w>m z requir$1 add+ :ite w9e & a little br&y1 nutmeg1 lemon peel1 & sug>1 accord+ to ta/e1 "s p]sons put ! yolk ( an egg4 99 99 99 99 99 ,,rice ,,caudle4 ,boil half a p9t ( milk1 add a spoonful ( gr\nd rice mix$ ) a little milk till q smoo?1 /ir x into ! boil+ milk1 let x simm] till x ?ick5s1 c>efully /ra9+ x1 & sweet5 ) :ite sug>4 99 99 99 99 99 ,,b>ley ,,milk4 ,boil half a p\nd ( pe>l b>ley 9 "o qu>t ( new milk1 tak+ c>e to p>boil x fir/ 9 wat]1 :i* mu/ be p\r$ (f1 sweet5 ) :ite sug>4 ,?is is bett] made ) pe>l b>ley ?an ! prep>$ b>ley4 99 99 99 99 99 ,,re/orative ,,milk4 ,boil a qu>t] ( an ounce ( is+lass 9 a p9t ( new milk till r$uc$ to half1 & sweet5 ) sug> c&y4 99 99 99 99 99 ,,milk ,,porridge4 ,make a f9e gruel ) new milk )\t add+ any wat]1 /ra9 x :5 suffici5tly ?ick1 & sweet5 ) :ite sug>4 ,?is is extremely nutritive & fatt5+4 99 99 99 99 99 ,,w9e ,,:ey4 ,set on ! fire 9 a saucepan a p9t ( milk1 :5 x boils1 p\r 9 z mu* :ite w9e z w turn x into curds1 boil x up1 let ! curds settle1 /ra9 (f1 & add a little boil+ wat]1 & sweet5 to ta/e4 99 99 99 99 99 ,,tam>9d ,,:ey4 ,boil ?ree ounces ( tam>9ds 9 two p9ts ( milk1 /ra9 (f ! curds1 & let x cool4 ,?is is a v refre%+ dr9k4 99 99 99 99 99 ,,pla9 ,,:ey4 ,put into boil+ milk z mu* lemon juice or v9eg> z w turn x1 & make ! milk cle>1 /ra91 add hot wat]1 & sweet54 99 99 99 99 99 ,,orgeat4 ,beat ?ree ounces ( almonds ) a table-spoonful ( orange-fl\r wat]1 & "o bitt] almond2 !n p\r "o p9t ( new milk1 & "o p9t ( wat] to ! pa/e1 & sweet5 ) sift$ :ite sug>2 half an ounce ( gum-arabic is a good addition = ^? :o h a t5d] *e/4 99 99 99 99 99 ,,iri% ,,moss4 ,boil half an ounce ( c>rage5 or ,iri% moss1 9 a p9t & a half ( wat] or milk till x is r$uc$ to a p9t2 x is a mo/ excell5t dr9k = delicate p]sons or weakly *ildr54 99 99 99 99 99 ,a ,,f9e ,,s(t ,,dr9k ,,= ,a ,,c\gh4 ,add to a qu>t] ( a p9t ( new milk w>m$1 a beat5 new laid egg1 ) a spoonful ( capillaire1 & ! same ( rose wat]4 99 99 99 99 99 ,a ,,refre%+ ,,dr9k4 ,cut f\r l>ge apples 9 slices1 & p\r ov] a qu>t ( boil+ wat]1 let !m /& till cold1 /ra9 ! liquor1 & sweet5 ) :ite sug>2 a little lemon peel put ) ! apples improves ! flav\r4 99 99 99 99 99 ,a ,,v ,,f9e ,,emmoli5t ,,dr9k4 ,wa% & r9se extremely well "o ounce ( pe>l b>ley1 !n put to x "o ounce ( sweet almonds beat5 f9e1 & a piece ( lemon peel1 boil toge!r till ! liquor is ( ! ?ickness ( cream & p]fectly smoo?1 !n put 9 a little syrup ( lemon & capillaire4 99 99 99 99 99 ,a ,,cool+ ,,dr9k ,,9 ,,fev]4 ,put a little tea-sage1 & a c\ple ( sprigs ( balm into a jug1 ) a lemon ?9ly slic$1 & ! peel cut into /rips1 p\r ov] a qu>t ( boil+ wat]1 sweet5 & let x cool4 ,,app5dix4 ,,fr5* ,,me?od ,,( ,,mak+ ,,c(fee4 ,take 9 ! proportion ( "o ounce ( ! b]ries to half a p9t ( wat]1 & gr9d !m at ! in/ant ( us+ !m4 ,put ! p[d] into a c(fee bigg91 press x d[n closely1 & p\r ov] a little wat] suffici5t to moi/5 x1 & !n add ! rema9d] by degrees2 ! wat] mu/ be p]fectly boil+ all ! "t2 let x run q ?r\gh be=e ! top ( ! p]colator is tak5 (f1 x mu/ be s]v$ ) an equal quantity ( boil+ milk4 ,c(fee made 9 ?is mann] is mu* cle>] & bett] flavor$ ?an :5 boil$1 & x is a mu* m economical me?od ?an boil+ x4 99 99 99 99 99 ,a ,,fr5* ,,receipt ,,= ,,mak+ ,,*ocolate4 ,take "o ounce ( *ocolate1 cut x 9 small pieces1 & boil x ab\t six or sev5 m9utes ) a small teacup full ( wat]2 /ir x till smoo?1 !n add ne>ly a p9t ( good milk1 give x ano!r boil1 /irr+ or mill+ x well1 & s]ve directly4 ,if requir$ v ?ick1 a l>g] proportion ( *ocolate mu/ be us$4 99 99 99 99 99 ,,egg ,,w9e4 ,beat a fre% egg1 & add x to a tumbl] ( :ite w9e & wat]1 sweet5$ & spic$2 set x on ! fire1 /ir x g5tly "o way until x ?ick5s2 ?is1 ) toa/1 =ms a light nutritive supp]4 99 99 99 99 99 ,,mull$ ,,w9e4 ,boil a little spice1 c9namon1 g+]1 & cloves1 9 wat]1 till ! flavor is ga9$1 !n add w9e1 z mu* z may be approv$1 sug> & nutmeg2 a /rip or two ( orange r9d cut ?9 w be f\nd a great improvem5t4 99 99 99 99 99 ,,to ,,make ,,pun*4 ,to make "o qu>t1 provide two f9e fre% lemons1 & rub (f ! out] peel ^u a few lumps ( sug>2 put ! sug> into a b[l ) f\r ounces ( p[d]$ sug>1 ^u :i* press ! juice ( ! lemons1 & p\r ov] "o p9t & a half ( v hot wat] t has n boil$1 !n add a qu>t] ( a p9t ( rum1 & ! same quantity ( br&y2 /ir well toge!r & /ra9 x1 & let x /& a few m9utes be=e x is drank4 ,:iskey pun* is made aft] ! same me?od2 ! juice & ?9 peel ( a ,seville orange add v>iety ( flavor to pun*1 p>ticul>ly ( :iskey pun*4 99 99 99 99 99 ,,milk ,,pun*4 ,put into a qu>t ( new milk ! ?9ly p>$ r9d ( a lemon1 & f\r ounces ( lump sug>2 let x boil sl[ly1 remove ! peel1 & /ir 9 ! yolks ( two eggs1 previ\sly mix$ ) a little cold milk2 add by degrees a tea-cup full ( rum1 ! same ( br&y2 mill ! pun* to a f9e fro?1 & s]ve imm$iately 9 q w>m glasses4 ,! pun* mu/ n be all[$ to boil aft] ! eggs h be5 add$4 99 99 99 99 99 ,a ,,fr5* ,,plum ,,pie4 ,/ew "o p\nd ( f9e dri$ ,fr5* plums until t5d]1 9 wat]1 r m ?an en\gh to cov]1 ) "o glass ( port w9e1 & f\r ounces ( :ite sug>1 :i* mu/ h[ev] n be add$ until ! plums are q t5d]1 !n p\r !m ) ! liquor into a pie-di%1 & cov] ) a ri* puff pa/e1 & bake4 99 99 99 99 99 ,,roa/$ ,,*e/nuts ,,= ,,dess]ts4 ,*e/nuts are s frequ5tly s5t to table uneatable1 t we w give ! ,fr5* receipt = !m4 ,!y %\ld be fir/ boil$ = five m9utes1 & !n f9i% !m 9 a pan ov] ! fire2 !y w aft] ! boil+ require exactly fifte5 m9utes roa/+2 ! sk9 mu/ be slightly cut be=e !y are cook$4 99 99 99 99 99 ,,to ,,roa/ ,,p>tridges ,,& ,,pheasants4 ,!y may be ei!r piqu or n2 p>tridges require roa/+ r m ?an half an h\r1 pheasants ?ree-qu>t]s1 if small1 o!rwise an h\r2 !y are s]v$ ) bread sauce4 ,p>tridges may be /ew$ z pigeons4 99 99 99 99 99 ,,to ,,roa/ ,,v5ison4 ,wipe ! v5ison dry1 spr9kle ) salt1 & cov] ) writ+ pap] rubb$ ) cl>ifi$ fat2 cov] ?is ) a ?ick pa/e made ( fl\r & wat]1 r\nd :i*1 tie ) pack?read :ite kit*5 pap]1 s z to prev5t ! pa/e com+ (f2 set ! v5ison be=e a /rong fire1 & ba/e x directly & cont9ue until x is ne>ly done1 !n remove ! pap]1 pa/e1 c42 draw ! v5ison ne>] ! fire1 dr$ge x ) fl\r1 & cont9ue ba/+2 x %\ld only take a light br[n1 & %\ld be r "u ?an ov]-done2 a l>ge haun* requires f ?ree to f\r h\rs roa/+1 a small "o n above ?ree4 ,s]ve ) ! knuckle1 g>ni%$ ) a fr+e ( :ite pap]1 & ) gravy & r$ currant jelly1 ei!r cold or melt$1 9 port w9e1 & s]v$ hot4 99 99 99 99 99 ,a ,,v5ison ,,pa/y4 ,hav+ bak$ or boil$ two h\rs 9 bro?1 ) a little season+1 any "p select$1 cut ! meat 9 pieces1 season ) cay5ne pepp]1 salt1 p\nd$ mace1 & a little allspice1 place x into a deep di%2 lay ov] ?9 slices ( mutton fat1 & p\r a little /rong beef gravy flavor$ ) port w9e into ! di%2 cov] ) a ?ick puff pa/e1 & bake4 99 99 99 99 99 ,,salmon ,,pie4 ,cut two p\nds ( f9e fre% salmon 9 slices ab\t ?ree qu>t]s ( an in* ?ick1 & set !m aside on a di%1 clean & scrape five or six an*ovies & halve !m1 !n *op a small pottle ( mu%rooms1 a h&ful ( fre% p>sley1 a c\ple ( %alots1 & a little gre5 ?yme4 ,put ^! toge!r into a saucepan1 ) ?ree ounces ( butt]1 a little pepp]1 salt1 nutmeg1 & t>ragon2 add ! juice ( a lemon1 & half a p9t ( good br[n gravy1 & let ! :ole simm]1 g5tly /irr+ x all ! "t2 also slice six eggs boil$ h>d1 !n l9e a pie-di% ) good %ort pa/e1 & fill x ) alt]nate lay]s ( ! slices ( salmon1 h>d eggs1 & fillets ( an*ovies1 spread+ betwe5 ea* lay] ! h]b sauce1 !n cov] ! di% ) ! pa/e1 & bake 9 a mod]ately heat$ ov54 99 99 99 99 99 ,,*ick5 ,,pudd+4 ,l9e a bas9 ) a good beef-suet pa/e1 & fill x ) *ick51 prep>$ 9 ! foll[+ way3 cut up a small *ick51 lightly fry ! pieces1 !n place !m 9 a /ew-pan1 ) ?9 slices ( *orissa1 or1 if at h&1 slices ( smok$ veal1 add en\gh good beef gravy to cov] !m2 season ) mu%room ess5ce or p[d]1 pepp]1 salt1 & a v small quantity ( nutmeg1 & mace2 simm] g5tly = a qu>t] ( an h\r1 & fill ! pudd+2 p\r ov] "p ( ! gravy & keep ! re/ to be p\r$ ov] ! pudd+ :5 s]v$ 9 ! di%4 ,! pudd+1 :5 fill$1 mu/ be cov]$ closely ) ! pa/e1 ! ends ( :i* %\ld be wett$ ) a pa/e bru% to make x adh]e closely4 99 99 99 99 99 ,a ,,f9e ,,beef/eak ,,pie4 ,cut two p\nds ( beef /eaks into l>ge collops1 fry !m quickly ov] a brisk fire1 !n place !m 9 a di% 9 two or ?ree lay]s1 /rew+ betwe5 ea*1 salt1 pepp]1 & mu%room p[d]2 p\r ov] a p9t ( /rong bro?1 & a c\ple ( table-spoonsful ( ,h>vey-sauce2 cov] ) a good beef suet pa/e1 & bake = a c\ple ( h\rs4 ,! mo/ delicate mann] ( prep>+ suet = pa/ry is to cl>ify x1 & use x z butt]2 ?is w be f\nd a v sup]ior me?od = meat pa/ry4 99 99 99 99 99 ,,an ,,easy ,,receipt ,,= ,a ,,*>lotte ,,russe4 ,trim /raitly ab\t six ounces ( savoy biscuits1 s t !y may fit closely to ea* o!r2 l9e ! bottom & sides ( a pla9 m\ld ) !m1 !n fill x ) a f9e cream made 9 ! foll[+ mann]3 put into a /ewpan ?ree ounces ( ratafias1 six ( sug>1 ! grat$ r9d ( half an orange1 ! same quantity ( ! r9d ( a lemon1 a small piece ( c9namon1 a w9e-glass full ( good m>as*9o1 or f9e noyeau1 "o p9t ( cream1 & ! well beat5 yolks ( six eggs2 /ir ?is mixture = a few m9utes ov] a /ove fire1 & !n /ra9 x1 & add half a p9t m cream1 :ipp$1 & "o ounce ( dissolv$ is+lass4 ,mix ! :ole well toge!r1 & set x 9 a bas9 imb$d$ 9 r\gh ice2 :5 x has rema9$ a %ort "t 9 ! ice fill ! m\ld ) x1 & !n place ! m\ld 9 ice1 or 9 a cool place1 till ready to s]ve4 99 99 99 99 99 ,,ano!r ,,excell5t ,,receipt ,,= ,a ,,fruit ,,*>lotte4 ,l9e a jelly m\ld ) f9e pick$ /rawb]ries1 :i* mu/ fir/ be j dipp$ into "s liquid jelly1 to make !m adh]e closely1 !n fill ! m\ld ) "s /rawb]ry cream1 prep>$ z foll[s3 take a pottle ( sc>let /rawb]ries1 mix !m ) half a p\nd ( :ite sug>1 rub ?is ?r\gh a sieve1 & add to x a p9t ( :ipp$ cream1 & "o ounce & a half ( dissolv$ is+lass2 p\r x into ! m\ld1 :i* mu/ be imm]s$ 9 ice until ready to s]ve1 & !n c>efully turn$ out on ! di%1 & g>ni%$ accord+ to fancy4 99 99 99 99 99 ,,ic$ ,,pudd+4 ,p>boil ?ree qu>t]s ( a p\nd ( ,jordan almonds1 & "o qu>t] ( bitt] almonds1 remove ! sk9s & beat !m up to a pa/e1 ) ?ree qu>t]s ( a p\nd ( :ite p\nd$ sug>1 add to ?is six yolks ( beat5 eggs1 & "o qu>t ( boil$ cream1 /ir ! :ole = a few m9utes ov] a /ove fire1 /ra9 x1 & p\r x into a freez+ pot1 us$ = mak+ ices2 x %\ld be work$ ) a scrap]1 z x becomes set by freez+2 :5 froz5 suffici5tly firm1 fill a m\ld ) x1 cov] x ) ! lid1 & let x rema9 imm]s$ 9 r\gh ice until ! "t = s]v+4 99 99 99 99 99 ,,italian ,,salad4 ,cut up ! :ite p>ts ( a cold f[l1 & mix x ) mu/>d & cress1 & a lettuce *opp$ f9ely1 & p\r ov] a f9e salad mixture1 compos$ ( equal quantities ( v9eg> & ! f9e/ salad oil1 salt1 mu/>d1 & ! yolks ( h>d boil$ eggs1 & ! yolk ( "o raw egg1 mix$ smoo?ly toge!r2 a little t>ragon v9eg> is !n add$1 & ! mixture is p\r$ ov] ! salad2 ! :ites ( ! eggs are mix$1 & s]ve to g>ni% ! di%1 arrang$ 9 small heaps alt]nately ) heaps ( grat$ smok$ beef2 two or ?ree h>d boil$ eggs are cut up ) ! *ick5 9 small pieces & mix$ ) ! salad2 ?is is a delicate & refre%+ entre2 ! appe>ance ( ?is salad may be v>i$ by pil+ ! f[l 9 ! c5tre ( ! di%1 !n p\r ov] ! salad mixture1 & make a wall ( any dress$ salad1 lay+ ! :ites ( ! eggs 7aft] ! yolks h be5 remov$ = ! mixture71 cut 9 r+s on ! top l a *a94 ,,! ,,toilette4 ,,*apt] ,i4 ,! ,complexion4 ,! v>i\s cosmetics sold by p]fum]s1 assum+ su* miracul\s p[]s ( beautify+ ! complexion1 all conta91 9 diff]5t proportions1 prep>ations ( m]cury1 alcohol1 acids1 & o!r delet]i\s sub/ances1 :i* are highly injuri\s to ! sk92 & _! cont9ual application w be f\nd to t>ni% x1 & produce furr[s & wr9kles f> m unsightly ?an ^? ( age1 beside :i* !y are frequ5tly absorb$ by ! vessels ( ! sk91 ent] ! sy/em1 & s]i\sly di/urb ! g5]al heal?4 ,a f9e fre% complexion is be/ ensur$ by ! habitual use ( s(t wat]1 a c>eful avoidance ( all irritants1 su* z h>% w9ds1 du/1 smoke1 a scor*+ sun1 & fire heat2 a /rict att5tion to diet1 regul> ablutions1 foll[$ by friction1 frequ5t ba?+1 & daily ex]cise1 active en\gh to promote p]spiration1 :i*1 by c>ry+ (f ! vici\s secretions1 purifies ! sy/em1 & p]ceptibly height5s ! brilliancy ( ! sk94 ,^! are ! simple & rational means pursu$ by ! females ( ! ea/ to obta9 a smoo? & p]fect sk91 :i* is !re made an object ( great c>e & consid]ation4 ,& x is a plan att5d$1 inv>iably1 ) ! mo/ complete success4 ,cosmetic ba?s1 compos$ ( milk1 comb9$ ) v>i\s emolli5t sub/ances are also 9 frequ5t use among ! high] classes 9 ! ,ea/2 & we h be5 in=m$ t !y are gradually ga9+ fav\r 9 ,france & ,engl&4 ,we %all give ! receipt = "o1 z we receiv$ x f ! confid5tial att5dant ( an ,engli% lady1 :o is 9 ! habit ( us+ x e week1 & we c confid5tly recomm5d x to ! notice ( our read]s4 ,! luxuri\s ladies ( anci5t ,rome1 :o sacrific$ s mu* "t & att5tion to ! adornm5t ( _! p]sons1 always sup]9t5d$ ! prep>ation ( _! cosmetics1 :i* 7 ( ! mo/ innoc5t & simple description--! fir/ receipt we subjo9 0 "o 9 g5]al use ) !m1 & w be f\nd efficaci\s 9 remov+ r\ghness1 or co>s5ess1 aris+ f accid5tal causes1 & imp>t+ t poli%$ smoo?ness s ess5tial to beauty4 99 99 99 99 99 ,,an ,,old ,,roman ,,receipt ,,= ,,improv+ ,,! ,,sk94 ,boil a dess]t spoonful ( ! be/ :eat5 fl\r ) half a p9t ( fre% asses milk2 :5 boil+1 /ir 9 a table-spoonful ( ! be/ honey1 & a tea-spoonful ( rose wat]1 !n mix smoo?ly1 place 9 small pots1 & use a little ( x aft] wa%+2 x is bett] n to make mu* at a "t1 z :5 /ale x is liable to irritate ! sk94 99 99 99 99 99 ,a ,,valuable ,,receipt ,,= ,,! ,,sk94 ,boil 9 half a p9t ( new milk a ?ick slice ( /ale bread1 & a tea-spoonful ( gum arabic2 :5 boil$1 set x at a little di/ance f ! fire to simm] almo/ to a jelly1 !n pass x ?r\gh a fold$ musl91 & /ir 9 a spoonful ( oil ( almonds1 & ! same quantity ( honey1 ) a p9* ( common salt2 :5 cold x w be a /iff jelly4 ,a little ( ?is mixture w>m$ & spread ^u ! sk91 ab\t ! ?ickness ( a cr[n piece1 & left on till x cools1 w remove1 l magic1 all appe>ance ( ! dry scurf to :i* "s ( ! f9e/ sk9s are subject4 99 99 99 99 99 ,,an ,,emolli5t ,,pa/e4 ,blan* half a p\nd ( sweet almonds1 & two ounces ( bitt] almonds1 & p\nd !m 9 a mort>1 !n make !m into a pa/e ) rose wat]2 ?is pa/e is a f9e emolli5t4 99 99 99 99 99 ,a ,,sup]ior ,,o9tm5t ,,= ,,*aps1 ,,r\ghness1 ,,etc4 ,mix ) a gill ( fre% cream a spoonful ( beat5 almonds2 :5 p]fectly smoo? put x 9 toilette pots1 & use z o9tm5t = *aps1 c42 x w keep = a week if a little _s ( camphor is add$ to x4 99 99 99 99 99 ,,wa% ,,= ,,pimples4 ,dissolve half a dram ( salt ( t>t> 9 ?ree ounces ( _s ( w9e1 & apply ) s(t l952 ?is is an excell5t wa% = pimples1 b1 z ^! are 9 g5]al ! result ( "s d]angem5t ( ! sy/em1 x w be wis] to discov] & rem$y ! cause1 ?an m]ely att5d+ to ! result4 99 99 99 99 99 ,,lotion ,,= ,,remov+ ,,freckles4 ,mix "o dram ( _s ( salts1 half a p9t ( ra9 wat]1 & half a tea-spoonful ( _s ( lav5d]1 & bottle = use4 ,?is lotion w (t5 be efficaci\s 9 remov+ freckles4 99 99 99 99 99 ,,cold ,,cream4 ,w>m g5tly toge!r f\r ounces ( oil ( almonds1 & "o ounce ( :ite wax1 gradually add+ f\r ounces ( rose wat]2 ?is is "o ( ! be/ receipts = mak+ cold cream4 99 99 99 99 99 ,a ,,f9e ,,soap4 ,blan* & beat to a pa/e two ounces ( bitt] almonds1 ) a small piece ( camphor1 & "o ounce & a half ( t9cture ( ,b5jam92 add "o p\nd ( curd soap 9 %av+s1 & beat & melt well toge!r1 & p\r into m\lds to get cool2 ! above is a v f9e soap4 99 99 99 99 99 ,,lip ,,salve4 ,mix toge!r "o ounce ( :ite wax1 ! same ( beef m>r[1 ) a small piece ( alkanet root ti$ up 9 musl92 p]fume x accord+ to fancy1 /ra91 & pot :ile hot2 ! above is a f9e salve = *app$ lips4 99 99 99 99 99 ,,*esnut ,,pa/e ,,= ,,r5d]+ ,,! ,,h&s ,,:ite ,,& ,,s(t4 ,boil a doz5 f9e l>ge *esnuts1 peel$ & sk9n$1 9 milk2 :5 s(t beat !m till p]fectly smoo? ) rose wat]2 a tea-spoonful ( ?is mixture ?r[n into ! wat] be=e wa%+ ! h&s r5d]s !m beautifully :ite & s(t4 99 99 99 99 99 ,,sup]ior ,,milk ,,( ,,roses4 ,boil fre% rose leaves 9 asses milk1 & bottle x (f = imm$iate use2 x w be f\nd f> m efficaci\s ?an ! milk ( roses sold by p]fum]s4 99 99 99 99 99 ,,an ,,excell5t ,,receipt ,,= ,,lip ,,salve4 ,melt "o ounce ( sp]macetti1 s(t5 suffici5tly ) oil ( almonds1 color x ) two or ?ree gra9s ( p[d]$ co*9eal1 & p\r :ile w>m into small toilet pots4 ,we m5tion ! co*9eal to col\r ! salve1 x be+ usual to make lip salve ( a pale rose col\r1 b we %\ld consid] x f> m heal+ 9 its effects )\t x4 99 99 99 99 99 ,a ,,cosmetic ,,ba?4 ,boil sl[ly "o p\nd ( />wort 9 two qu>ts ( wat]1 ) half a p\nd ( l9se$1 six ounces ( ! roots ( ! wat] lily1 & "o p\nd ( bean meal2 :5 ^! h boil$ = two h\rs1 /ra9 ! liquor1 & add to x two qu>ts ( milk1 "o p9t ( rose wat]1 & a w9e glass ( spirits ( camphor2 /ir ?is mixture into a ba? ( ab\t n9ety-eight degrees4 99 99 99 99 99 ,,sup]ior ,,cold ,,cream4 ,melt toge!r "o dra*m ( sp]macetti1 ! same quantity ( :ite wax1 & two fluid ounces ( oil ( almond2 :ile ^! are /ill w>m1 beat up ) !m z mu* rose wat] z !y w absorb4 ,?is is a v heal+ k9d ( cold cream4 ,! usual cold cream sold by p]fum]s is no?+ m ?an l>d1 beat up ) rose-wat]1 :i* is heat+ & irritat+ to ! sk94 99 99 99 99 99 ,,pa/e ,,= ,,r5d]+ ,,! ,,sk9 ,,supple ,,& ,,smoo? 7,,an ,,engli% ,,receipt74 ,mix half a p\nd ( mutton or goose fat well boil$ d[n & beat5 up well ) two eggs1 previ\sly :isk$ ) a glass ( rose-wat]2 add a table-spoonful ( honey1 & z mu* oatmeal z w make x into a pa/e4 ,con/ant use ( ?is pa/e w keep ! sk9 delicately s(t & smoo?4 99 99 99 99 99 ,,to ,,remove ,,tan4 ,cut a cucumb] into pieces aft] hav+ peel$ x1 & let ! juice dra9 f x = twelve h\rs1 p\r x (f1 & add to x an equal quantity ( orange fl[]-wat]1 ) a small piece ( camphor dissolv$ 9 a w9e-glass ( s(t wat]1 bottle ! mixture1 & wa% ! p>ts t h be5 expos$ to ! sun two or ?ree times 9 ! tw5ty-f\r h\rs4 99 99 99 99 99 ,,eau ,,de ,,cologne4 ,mix toge!r "o ounce ( ess5ce ( b]gamot1 ! same quantity ( ess5ce ( lemon1 lav5d]1 & orange fl[]-wat]1 two ounces ( rosem>y & honey-wat]1 ) "o p9t ( spirits ( w9e2 let ! mixture /& a =tnight1 aft] :i* put x into a glass retort1 ! body ( :i* imm]se 9 boil+ wat] conta9$ 9 a vessel plac$ ov] a lamp 7a c(fee lamp w answ] ! purpose71 :ile ! beak ( ! retort is introduc$ into a l>ge decant]2 keep ! wat] boil+ :ile ! mixture di/ils into ! decant]1 :i* %\ld be cov]$ ) cold wet clo?s1 9 ?is mann] excell5t ,eau de ,cologne may be obta9$ at a v small exp5se4 99 99 99 99 99 ,,transp>5t ,,soap4 ,put into a bottle1 w9dsor soap 9 %av+s1 half fill x ) spirits ( w9e1 set x ne> ! fire till ! soap is dissolv$1 :51 p\r x into m\lds to cool4 99 99 99 99 99 ,,milk ,,( ,,roses4 ,put into a bottle "o p9t ( rose-wat]1 "o ounce ( oil ( almonds2 %ake well toge!r1 !n add fifty drops ( oil ( t>t>4 99 99 99 99 99 ,,hung>y ,,wat]4 ,put into a bottle "o p9t ( spirits ( w9e1 "o gill ( wat]1 & half an ounce ( oil ( rosem>y2 %ake well toge!r4 99 99 99 99 99 ,,lav5d] ,,wat]4 ,take ?ree dra*ms ( ,engli% oil ( lav5d]1 spirits ( w9e "o p9t2 %ake 9 a qu>t bottle1 !n add "o ounce ( orange fl[]-wat]1 "o ounce ( rose-wat]1 & f\r ounces ( di/ill$ wat]2 ^? :o approve ( ! musky od\r :i* lav5d] wat] sometimes has1 may add ?ree dra*ms ( ess5ce ( amb]gris or musk4 99 99 99 99 99 ,,ess5ce ,,( ,,roses4 ,put into a bottle ! petals ( ! common rose1 & p\r ^u !m spirits ( w9e1 cork ! bottle closely1 & let x /& = ?ree mon?s1 x w !n be little inf]ior to otto ( roses4 99 99 99 99 99 ,,ess5ce ,,( ,,lav5d]4 ,is prep>$ accord+ to ! above recipe1 ! lav5d] be+ sub/itut$ = ! roses4 99 99 99 99 99 ,,sc5t ,,bags4 ,small bags fill$ ) iris root diffuses a delicate p]fume ov] draw]s1 c4 ,a good receipt = a sc5t-bag is z foll[s3 two p\nds ( roses1 half a p\nd ( cyprus p[d]1 & half a dra*m ( ess5ce ( roses2 ! roses mu/ be p\nd$1 & ) ! p[d] put into silk bags1 ! ess5ce may be dropp$ on ! outside4 99 99 99 99 99 ,,ess5ce ,,( ,,musk4 ,mix "o dram ( musk ) ! same quantity ( p\nd$ loaf sug>2 add six ounces ( spirits ( w9e2 %ake toge!r & p\r (f = use4 99 99 99 99 99 ,,oil ,,( ,,roses4 ,a few drops ( otto ( roses dissolv$ 9 spirits ( w9e =ms ! esprit de rose ( ! p]fum]s--! same quantity dropp$ 9 sweet oil =ms _! huile antique a la rose4 ,,*apt] ,,ii4 ,! ,hair4 ,all /imulat+ lotions are injuri\s to ! hair2 x %\ld be cut e two mon?s3 to clean x1 !re is no?+ bett] ?an an egg beat5 up to a fro?1 to be rubb$ 9 ! hair1 & aft]w>ds wa%$ (f ) eld] fl[]-wat]2 b cle> s(t wat] answ]s e purpose ( cleanl9ess1 & is f> bett] = ! hair ?an is usually imag9$4 ,"o tea-spoonful ( honey1 "o ( spirits ( w9e1 "o ( rosem>y1 mix$ 9 half a p9t ( rose-wat]1 or eld] fl[]-wat]1 & ! same quantity ( s(t wat]1 =ms an excell5t lotion = keep+ ! hair clean & glossy4 ,a f9e pomatum is made by melt+ d[n equal quantities ( mutton suet & m>r[1 uncook$1 & add+ a little sweet oil to make x ( a prop] consi/5cy1 to :i* any p]fume may be add$4 ,if ess5ce ( rosem>y is ! p]fume us$1 x w be f\nd to promote ! gr[? ( ! hair4 ,rum & oil ( almonds w be ( use = ! same purpose4 ,a w>m clo? to rub ! hair aft] bru%+ imp>ts a f9e %9y smoo?ness4 ,z a b&ol9e to make ! hair set close1 ! foll[+ w be f\nd useful & *eap3 take a cupful ( l9se$1 p\r ov] x suffici5t boil+ wat] to ov]1 let x /& "s h\rs1 & !n p\r ov] ?ree table spoonsful ( rose-wat]2 /ir ! se$s well ab\t1 & /ra9 x (f into a bottle & x w be ready = use2 or take a tea-spoonful ( gum arabic ) a little ,iri% moss1 boil !m 9 half a p9t ( wat] till half is boil$ away2 /ra9 & p]fume4 ,to remove sup]flu\s hairs1 ! foll[+ receipt w be f\nd effectual1 al?\gh requir+ "t & p]sev]ance3 mix "o ounce ( f9ely p[d]$ pumice-/one ) "o ounce ( p[d]$ quick-lime1 & rub ! mixture on ! "p f :i* ! hair is to be remov$1 twice 9 tw5ty-f\r h\rs2 ?is w de/roy ! hair1 & is an innoc5t application4 ,9 ! ,ea/1 a depilatory is 9 use1 :i* we subjo91 b :i* requires great c>e 9 employ+1 z ! +r$i5ts are likely to injure ! sk9 if appli$ too frequ5tly1 or suff]$ to rema9 on too long3 mix ) "o ounce ( quick-lime1 "o ounce ( orpim5t2 put ! p[d] 9 a bottle ) a glass /opp]2 :5 requir$ = use1 mix x into a pa/e ) b>ley-wat]2 apply ?is ov] ! "p1 & let x rema9 "s m9utes1 !n g5tly take x (f ) a silv] knife1 & ! hairs w be f\nd p]fectly remov$2 ! "p %\ld !n be fom5t$ to prev5t any ( ! p[d] be+ absorb$ by ! sk91 & a little sweet oil or cold cream %\ld be wip$ ov] ! surface ) a fea!r4 ,,*apt] ,,iii4 ,tee?4 ,wat] is n always suffici5t to clean ! tee?1 b great caution %\ld be us$ z to ! d5tifrices employ$4 ,*>coal1 r$uc$ to an impalpable p[d]1 & mix$ ) an equal quantity ( magnesia1 r5d]s ! tee? :ite1 & /ops putrefaction4 ,also two ounces ( prep>$ *alk1 mix$ ) half ! quantity ( p[d]$ myrrh1 may be us$ ) confid5ce4 ,or1 "o ounce ( f9ely p[d]$ *>coal1 "o ounce ( r$ k9o1 & a table spoonful ( ! leaves ( sage1 dri$ & p[d]$4 ,a mo/ excell5t d5tifrice1 :i* cleans & pres]ves ! tee?1 is made by mix+ toge!r two ounces ( br[n rappee snuff1 "o ( p[d] ( b>k1 & "o ounce & a half ( p[d] ( myrrh4 ,:5 ! gums are incl9$ to %r9k f ! tee?1 cold wat] %\ld be us$ frequ5tly to r9se ! m\?2 a little alum1 dissolv$ 9 a p9t ( wat]1 a tea-cup full ( %]ry w9e1 & a little t9cture ( myrrh or b>k1 w be f\nd extremely b5eficial 9 re/or+ ! gums to a firm & heal?y /ate4 ,?is receipt 0 giv5 v]bally by "o ( our fir/ d5ti/s4 ,e precaution %\ld be us$ to prev5t ! accumulation ( t>t> ^u ! tee?2 ?is is be/ done by a regul> att5tion to cleanl9ess1 especially dur+ & aft] illness4 ,prev5tion is always bett] ?an cure1 & ! op]ation ( scal+ (t5 leaves ! tee? weak & liable to decay4 ,acids ( all sorts are injuri\s to ! tee?1 & v hot or cold liquids discol\r !m4 ,! be/ too?pick is a f9ely-po9t$ /ick ( c$>4 ,too?bru%es %\ld n be too h>d1 & %\ld be us$1 n only to ! tee?1 b to ! gums1 z friction is highly salut>y to !m4 ,to poli% ! front tee?1 x is bett] to use a piece ( flannel ?an a bru%4 ,too?a*e is a v pa9ful malady1 & ! suff]] (t5 flies to ! mo/ p[]ful spirits to obta9 relief2 b !y af=d only tempor>y ease1 & lay ! f\ndation = increas$ pa94 ,a p\ltice laid on ! gum n too hot takes (f inflammation1 or laudanum & spirits ( camphor appli$ to ! *eek ext]nally2 or mix ) spirits ( camphor an equal quantity ( myrrh1 dilute x ) w>m wat]1 & hold x 9 ! m\?2 also a few drops ( laudanum & oil ( cloves appli$ to decay$ tee? (t5 af=ds in/antane\s relief4 ,p[d]$ cloves & p[d]$ alum1 rubb$ on ! gum & put 9 ! diseas$ too? w sometimes less5 ! pa94 ,too?a*e (t5 proce$s f "s irritation 9 ! dige/ive organs or ! n]v\s sy/em3 9 su* cases pa9 c only be remov$ by prop] m$ical treatm5t4 ,,*apt] ,,iv4 ,h&s4 ,no?+ contributes m to ! elegance & ref9em5t ( a lady's appe>ance ?an delicate h&s2 & x is surpris+ h[ mu* x is 9 ! p[] ( all1 by prop] c>e & att5tion1 to improve !m4 ,gloves %\ld be worn at e opportunity1 & ^! %\ld inv>iably be ( kid2 silk gloves & mitt5s1 al?\gh pretty & ta/eful1 are f> f fulfill+ ! same object4 ,! h&s %\ld be regul>ly wa%$ 9 tepid wat]1 z cold wat] h>d5s1 & r5d]s !m liable to *ap1 :ile hot wat] wr9kles !m4 ,all /a9s ( ink1 c41 %\ld be imm$iately remov$ ) lemon-juice & salt3 e lady %\ld h a bottle ( ?is mixture on h] toilette ready prep>$ = ! purpose4 ,! receipts :i* we h already giv5 z emolli5ts = ! sk9 are suitable = s(t5+ ! h&s & r5d]+ !m smoo? & delicate4 ,! nails require daily att5tion3 !y %\ld be cut e two or ?ree days 9 an oval =m4 ,a piece ( flannel is bett] ?an a nail-bru% to clean !m )1 z x does n sep>ate ! nail f ! f+]4 ,:5 dri$1 a little pummice-/one1 f9ely p[d]$1 ) p[d]$ orris-root1 9 ! proportion ( a qu>t] ( a tea-spoonful to a tea-spoonful ( ! =m]1 mix$ toge!r1 & rubb$ on ! nails g5tly1 gives !m a f9e poli%1 & removes all inequalities4 ,a piece ( sponge1 dipp$ 9 oil ( roses & em]y1 may be us$ = ! same purpose4 ,:5 ! nails are dispos$ to break1 a little oil or cold cream %\ld be appli$ at night4 ,s&-balls are excell5t = remov+ h>dness ( ! h&s4 ,palm soap1 ,ca/ille soap1 & ^? :i* are ! lea/ p]fum$1 %\ld always be pref]r$4 ,night-gloves are consid]$ to make ! h&s :ite & s(t1 b !y are att5d$ ) inconv5i5ce1 besides be+ v un:olesome2 & ! h&s may be r5d]$ z :ite z ! nature ( ! complexion w all[1 by con/antly we>+ gloves 9 ! day-"t1 & us+ any ( ! emolli5ts we h recomm5d$ = s(t5+ & improv+ ! sk94 ,,*apt] ,v4 ,dress4 ,9 dress1 simplicity %\ld be pref]r$ to magnific5ce3 x is surely m gratify+ to be admir$ = a ref9$ ta/e1 ?an = an elaborate & dazzl+ spl5d\r2--! =m] always produces pleas+ impressions1 :ile ! latt] g5]ally only provokes criticism4 ,too co/ly an attire =ms a sort ( =tification ar\nd a woman :i* w>ds (f ! admiration %e might o!rwise attract4 ,! true art ( dress is to make x h>monize s p]fectly ) ! /yle ( c\nt5ance & figure z to id5tify x1 z x 71 ) ! "* ( ! we>]4 ,all ornam5ts & trimm+s %\ld be adopt$ sp>+ly2 tr9kets & jewell]y %\ld seldom appe> to be worn m]ely = display2 !y %\ld be s select$ & arrang$ z to seem necess>y1 ei!r = ! prop] adju/m5t ( "s "p ( ! dress1 or worn = ! sake ( pleas+ associations4 ,fa%ion %\ld nev] be foll[$ too closely1 /ill less %\ld a s+ul>ity ( /yle be affect$2 ! prevail+ mode %\ld be modifi$ & adapt$ to suit individual peculi>ity4 ,! diff]5t effect ( col\rs & ! v>i\s =ms ( dress %\ld be duly consid]$ by e lady1 z a ref9$ ta/e 9 dress indicates a correct judgm5t4 ,a %ort /\t figure %\ld avoid ! loose fl[+ robes & ample drap]y suitable = tall slight wom52 :ile ^! aga9 %\ld be cauti\s ( adopt+ fa%ions :i* compress ! figure1 give =mality1 or display angles4 ,! close-fitt+ corsage & tight sleeve1 becom+ to ! %ort1 plump female1 %\ld be modifi$ ) simple trimm+s1 to give fullness & wid? across ! %\ld]s & bu/1 & a r\nd$ cont\r to ! arms4 ,fl\nces & tucks1 :i* rise high 9 ! skirt1 are n suitable to %ort p]sons2 !y cut ! figure & de/roy symetry4 ,to tall wom51 on ! contr>y1 !y add grace & dignity4 ,dresses made half high are extremely unbecom+2 !y %\ld ei!r be cut close up to ! ?roat or l[4 ,x is1 h[ev]1 9 bad ta/e to we> !m v l[ on ! %\ld]s & bosom3 9 y\?1 x gives evid5ce ( ! abs5ce ( t mode/y :i* is "o ( its greate/ attractions2 & 9 matur] ye>s x is ! indication ( a deprav$ coquetry1 :i* *ecks ! admiration x invites4 ,x is always requisite = a lady to ex]t h] own ta/e 9 ! *oice ( =m1 col\r1 & /yle1 & n leave x to ! fancy ( h] dress-mak]1 z al?\gh ! p]son %e employs may be em95tly qualifi$ = h] pr(ession1 a lady :o possesses any disc]nm5t c be/ judge ( :at is suitable to h] /yle ( c\nt5ance & figure4 ,9 dress !re %\ld be b "o prevail+ col\r1 to :i* all o!rs %\ld be adapt$1 ei!r by h>monis+ ) x1 or by contra/2 9 ! latt] case ! reliev+ color %\ld be 9 small quantity1 or x w\ld ov]p[] ! o!r 9 effect1 z a g5]al rule1 sombre negative col\rs %[ (f a woman to ! greate/ advantage1 j z ! beauties ( a pa9t+ are enhanc$ by be+ set 9 a dull frame2 /ill1 !re are "s occasions ) :i* ! gay] t9ts accord bett]1 & z propriety & fitness are matt]s ( high consid]ation1 ! woman ( ta/e mu/ be guid$ 9 ! selection ( h] app>el by ! k ( ! purport = :i* x is int5d$1 always endeav\r+ to fix on t %ade ( col\r :i* be/ becomes h] complexion4 ,,*apt] ,,vi4 ,effect ( ,diet on ,complexion4 ,z ! color ( ! sk9 dep5ds ^u ! secretions ( ! rete mucuosum1 or sk91 :i* lies imm$iately b5ea? ! ep$irmis1 or sc>f sk91 & z diet is capable ( greatly influ5c+ ! nature ( ^! secretions1 a few words respect+ x may n be "h entirely misplac$4 ,all t is likely to produce acrid hum\rs1 & an inflamatory or impov]i%$ /ate ( ! blood1 eng5d]s vici\s secretions1 :i* nature /ruggles to free h]self f by ! natural outlet ( ! sk91 = ?is organ is fitt$ equally1 to excrete & secrete4 ,f]m5t$ & spiritu\s liquors1 /rong tea & c(fee %\ld be avoid$1 = !y /imulate & exhau/ ! vital organs1 & int]rupt ! dige/ive functions1 !reby produc+ irritation ( ! int]nal l9+s ( ! /oma*1 ) :i* ! sk9 sympa?ises4 ,wat]1 on ! o!r h&1 is ! mo/ :olesome ( all bev]ages1 x dilutes & corrects :at is tak5 into ! /oma*1 & contributes to ! =mation ( a p]fect *yle4 ,milk is v nutriti\s1 x produces a full habit ( body1 & promotes plumpness1 re/ores vig\r & fre%ness1 besides possess+ ! prop]ty ( calm+ ! passions1 & equalis+ ! temp]4 ,eggs are1 9 g5]al1 consid]$ bili\s1 except 9 a raw /ate1 :5 !y are precisely ! rev]se2 ?is is a fact1 n[ s univ]sally ackn[l$g$1 t !y are always recomm5d$ 9 cases ( jaundice & o!r disord]s ( ! bile4 ,spices1 & highly season$ meats import a dryness to ! sk91 & r5d] ! body ?9 & meagre4 ,animal food tak5 daily requires con/ant ex]cise1 or x is apt to r5d] ! appe>ance co>se & gross4 ,x %\ld be comb9$ ) f>9ace\s & vegetable food1 9 ord] to correct ! heat+ effects ( a conc5trat$ animal diet4 ,excess z to quantity %\ld be /rictly gu>d$ aga9/4 ,:5 ! /oma* is ov]load$ x di/ributes a badly dige/$ mass ?r\gh\t ! sy/em1 :i* is sure to be foll[$ by irritation & disease1 & by und]m9+ ! con/itution1 is "o ( ! mo/ c]ta9 me?ods ( de/roy+ beauty4 ,,*apt] ,,vii4 ,influ5ce ( ! ,m9d z reg>ds ,beauty4 ,all passions give _! correspond+ expression to ! c\nt5ance2 if ( frequ5t occurr5ce !y m>k x ) l9es z indelible z ^? ( age1 & f> m unbecom+4 ,to keep ^! "u prop] control is1 !re=e1 ( high importance to beauty4 ,nature has orda9$ t passions %all be b pass+ acts ( ! m9d1 :i*1 s]v+ z natural /imulants1 quick5 ! circulation ( ! blood1 & increase ! vital en]gies2 consequ5tly1 :5 temp]$ & subdu$ by reason1 !y are r conducive ?an o!rwise1 bo? to beauty & to heal?4 ,x is ! habitual frame ( m9d1 ! h\rly range ( ?\ght :i* r5d] ! c\nt5ance pleas+ or repulsive2 we %\ld n =get t ! face is ! index ( ! m9d4 ,! ex]cise ( ! intellect & ! developm5t ( noble s5tim5ts is z ess5tial = ! p]fection ( ! "o1 z ( ! o!r1 fretful1 envi\s1 malici\s1 ill hum\r$ feel+s mu/ nev] be indulg$ by ^? :o value _! p]sonal appe>ance1 = ! exi/5ce ( ^! *ronic maladies ( ! m9d1 _c be conceal$4 ,on peut tromp] un autre1 mais pas t\s les autres4 ,9 ! same way c&\r1 b5evol5ce1 pity1 & good temp]1 ex]t ! mo/ happy influ5ce ov] ! :ole p]son2--%9e =? 9 e look & e movem5t ) a fasc9ation :i* w9s its way to all he>ts4 ,symmetry ( =m is a r>e & exquisite gift1 b !re are o!r conditions q z indisp5sable to beauty4 ,let a woman possess b a v mod]ate %>e ( p]sonal *>ms1 if h] c\nt5ance is expressive ( intellect & k9d feel+s1 h] figure buoyant ) heal?1 & h] attire di/+ui%$ by a ta/eful simplicity1 %e _c fail to be em95tly attractive1 :ile ill heal?--a silly or unamiable expression1 & a vulg> ta/e--w m> ! effect ( =m & features ! mo/ symetrical4 ,a clev] writ] has said1 ,beauty is b ano!r "n = t expression ( ! c\nt5ance :i* is indicative ( s\nd heal?1 intellig5ce1 & good feel+4 ,if s1 h[ mu* ( beauty is atta9able to all6 ,heal?1 ?\gh (t5 dep5dant ^u circum/ances beyond our control1 c1 9 a great measure1 be improv$ by a rational obs]vance ( ! laws :i* nature has prescrib$1 to regulate ! vital functions4 ,ov] intellect we h /ill m p[]4 ,x is capable ( be+ s tra9$ z to approa* daily ne>] & ne>] to p]fection4 ,! ?\ghts are completely "u our own guidance & mu/ nev] be all[$ to w&] idly or s9fully2 !y %\ld be enc\rag$ to dwell on subjects :i* elevate ! m9d & %ield x f ! petty trivialities :i* irritate & degrade x4 ,no?+ is m likely to eng5d] bitt] ?\ghts ?an idl5ess & ennui4 ,occupations %\ld be select$ ) a view to improve & amuse2 !y %\ld be v>i$1 to prev5t ! lassitude result+ f monotony2 s]i\s m$itations & ab/ract /udies %\ld be reliev$ by ! light] bran*es ( lit]ature2 music %\ld be assidu\sly cultivat$2 no?+ m ref9es & exalts ! m9d2 n ! m]e p]=mance ( me*anical difficulties1 ei!r vocal or in/rum5tal1 = ^!1 unless pursu$ ) extreme caution1 enl>ge ! h& & fatigue ! *e/1 )\t imp>t+ ! advantages we allude to4 ,draw+ is highly calculat$ to enhance fem99e beauty2 ! ?\ghts x excites are soo?+ & s]5e1 ! g5tle en?usiasm t is felt dur+ ?is delightful occupation n only dissipates melan*oly & morbid s5sibility1 b by develop+ ! judgm5t & feel+1 imp>ts a high] tone ( "* to ! expression ( ! c\nt5ance4 ,indol5t p]sons are apt to decide t !y h no ta/e = su* or su* pursuits1 =gett+ t ta/es may be acquir$ by ! m9d z well z by ! palate1 & only ne$ a judici\s direction4 ,frivol\s employm5t1 & vitiat$ s5tim5ts w\ld spoil ! f9e/ face ev] creat$4 ,body & m9d are1 9 fact1 s intimately connect$1 t x is futile1 attempt+ to embelli% ! "o1 :ile neglect+ ! o!r1 especially z ! highe/ ord] ( all beauty is ! intellectual4 ,let ^? females1 !re=e1 :o are ! mo/ solicit\s ab\t _! beauty1 & ! mo/ eag] to produce a fav\rable impression1 cultivate ! moral1 religi\s1 & intellectual attributes1 & 9 ?is advice consi/s ! recipe = ! f9e/ cosmetic 9 ! _w1 viz4--,,cont5t4 ,,index4 ,almondegos s\p1 #aa4 ,almond pudd+1 #aag4 rice1 #abf4 pa/e1 #abg4 tea-cakes1 #aeb4 ,amna/i*1 #hc4 ,apple *>lotte1 #aci1 #adj4 jelly1 #aff4 sauce1 #bc4 ,apricot jam1 #afe4 pres]ve1 #afd4 m>malade1 #afc4 ,arr[root pudd+1 #acf4 ,asp>agus sauce1 #bh4 s\p1 #ab4 ,b>ley milk1 #agh4 jelly1 #agg4 s\p1 #ad4 ,batt] pudd+1 #ace4 ,beans1 ,fr5*1 to /ew ) oil1 #ic4 au beurre1 #if4 to pickle1 #agj4 ,b*amel1 #cb4 ,beef1 rump1 to /ew1 #ec4 la mode1 or s\r meat1 #ec1 #ed4 (1 an olio1 #eb4 ,beef1 /ew$ ) ,fr5* beans1 #ed4 ) :ite dri$ peas & beans1 & cel]y1 #ef4 collops1 #eg4 cold roa/1 to w>m1 #eg4 /eak1 ) *esnuts1 #eh4 /eak1 /ew$ simply1 #eh4 ha% (1 #eg4 brisket (1 ) vegetables1 #ei1 #fj4 brisket1 ) onions & rais9s1 #ei4 tea1 #aga4 rag\t (1 #fj4 /eak pie1 #ahh4 to salt1 #fa4 to spice1 #fa4 to smoke1 #fb4 ,blanc1 #ea4 ,blan*+1 directions =1 #eg4 ,blancmange1 #adg4 ,blanquette ( veal1 #gj1 #ga4 ( *ick51 #ga4 ,boil+1 rules =1 #di4 ,bola d',amor1 #aad4 ,toli$o1 #aae1 #aaf4 d',hispaniola1 #aaf4 ,bola1 pla91 #aeb4 small d4 #aeb4 ,bottl+ fruit1 rules =1 #afa4 ,brais+1 directions =1 #eb4 ,br&y *]ries1 #afb4 ,bread crumbs = fry+1 #cf4 & butt] pudd+1 #acj4 fruit-t>t1 #abh4 pudd+1 #ace4 sauce1 #bb4 ,brocali1 /ew$1 #ic4 ,broil+1 directions on1 #ej4 ,bro?1 *ick51 #agf4 ,br[n$ bread crumbs1 #cj4 fl\r1 = col\r+ & ?ick5+ s\ps1 sauces1 & gravies1 #cj4 ,butt] cakes1 #aef4 melt$1 #be4 oil$1 #bd4 ,cabbage & rice /ew$1 #id4 r$1 /ew$1 #if4 to pickle1 #agb4 ,cakes1 obs]vations respect+1 #aac1 #aad4 almond tea1 #aeb4 ri* plum1 #aec1 #aed4 sie/a1 #aea4 sponge1 #aeh4 p\nd1 #aef4 soda1 #aee4 diet bread1 #aed4 = ,passov]1 #aeh4 a bola1 #aeb4 a v pla91 #aee4 a pla9 lun*1 )\t butt]1 #aef4 breakfa/1 #aei4 drop1 #aed4 c9namon1 #aec4 butt]1 #aef4 %ort1 #aef4 matso1 #aeg4 ic+ =1 #aei4 ,calf's head to /ew1 #fd4 feet1 /ew$ ) ,spani% sauce1 #fd4 au fritur1 #fe4 /ew$ simply1 #fe1 #ff4 jelly1 #ade4 ,cap] sauce1 #bg1 #ai4 ,c>rots1 au beurre1 #ie4 ,c>p1 /ew$1 #da1 #db4 ,cass]eet1 a1 #ha4 ,cass]ole au riz1 #aja4 ,caudle1 #agh4 rice1 #agh4 ,caulifl[]1 to pickle1 #agj4 ,cel]y1 /ew$ ) mutton1 #ge ,cel]y sauce1 #ai4 ,*>lotte ,russe1 #ahi4 a fruit1 #aij4 apple1 #aci4 ,*e/nuts1 /ew$ ) /eaks1 #eh4 to roa/1 #ahe4 ,*eesecakes1 #ajh4 sav\ry1 #ih4 ,*]ry batt] pudd+1 #aca4 pres]v$ :ole1 #afe4 ,*ejados1 #aai4 ,*ick5 bro?1 #agf4 pudd+1 #ahh4 panado1 #age4 ,*ocolate1 to make1 #ahb4 ,*orissa1 #fb4 omelette1 #aji4 /ew$ ) rice & f[l1 #hc4 ,c9namon cakes1 #aec4 ,citron pudd+1 #aej4 ,cl>ify to1 suet1 #eb4 sug>1 #afj4 ,cocoa nut pudd+1 #abj4 doce1 #abj4 ,c(fee1 ,fr5* me?od ( mak+1 #abj4 ,coll>d veal1 #fg4 ,collops1 beef1 #eg4 ,college pudd+1 #aca4 ,col\r+ = s\ps & sauces1 #b1 #c1 #cj1 #ca4 ,comme51 #ee4 ,consomm1 #a1 #b1 #c4 ,cool+1 dr9k a1 9 fev]1 #id4 ,creams1 directions = mak+1 #adc1 #ahi4 ,crme brun1 #abh4 ,cressy s\p1 #g4 ,croquettes1 #ajj4 ,cucumb]s1 to pickle1 #agc4 sauce1 #bi4 mango1 #id4 ,cumb]l& pudd+1 #aca4 ,currant jelly1 #afe1 #aff4 jam1 #afe4 ,curri$ veal1 #fh4 *ick51 #fh4 ,cu/>d pudd+1 #ace4 ,cu/>ds1 #add4 ,cutlets1 veal1 #fh4 la ,franaise1 #fi4 9 :ite sauce1 #fi4 9 br[n sauce1 #gj4 mutton1 #gh1 #gi4 lamb1 ) cucumb]s1 #ha4 ,damson m>malade1 #afc4 ,descaides1 #hi4 ,devill$ biscuits1 #ih4 ,diet bread cake1 #aed4 = ,passov]1 #aeh4 ,doce1 cocoa nut1 #abj4 ,dr9k = a c\gh1 #ahj4 an emolli5t1 #aha4 a cool+1 9 fev]1 #aha4 a refre%+1 #aha4 ,drop cakes1 #aed4 ,duck /ew$ ) peas1 #he4 season+ =1 #bg4 ,dut*1 /ew ( fi%1 #dj4 ,dut* toa/1 #hg4 ,edg+s ( ,potatoes1 #ia4 ( rice1 #ia4 ,egg pa/e1 #aje4 w9e1 #ahc4 balls1 #cf4 m>malade1 #aba4 sauce1 #ah4 ,engli%1 d41 #bh4 ,eggs1 scallopp$1 #ih4 sav\ry1 #ih4 ,see omelette4 ,escobe*e1 #cd4 ,f>cie1 see =cemeat4 ,fi%1 directions = boil+ & broil+1 #cg4 fri$ 9 oil1 #ch4 9 butt]1 #ci4 a s\p1 #ae4 sauce )\t butt]1 #ba4 sauce to bottle1 #bb4 /ew$ :ite1 #ci1 br[n1 #da4 /ew$ 9 ,dut* fa%ion1 #dj4 salad1 #dd1 #dj4 fritt]s1 #dg4 omelette1 #dg4 scallopp$1 #eh4 bak$ haddocks1 #dc4 h]r+s1 #dc1 #dd4 mack>el1 #dd4 escobe*e1 #cd4 /ew$ c>p1 #da1 #db4 (1 fillets1 #db4 wat] s\*y1 #da4 impanado1 #ee4 :ite bait1 #de1 #df4 fric&elle1 #df4 ,fondeaux1 #ajb4 ,fondu1 #ajb4 ,=cemeat1 directions = mak+1 #cc4 = risoles1 fritt]s1 balls1 c41 #cc1 #cd4 ( fi% = croquettes1 c41 #ce4 = dress+ fi% fillets1 #ce4 = dress+ cutlets1 #ce1 #cf4 ,f[ls1 a sav\ry way ( roa/+1 #hb4 =c$ & bon$1 #hb4 boil$1 #hc4 blanquette (1 #he4 curri$1 #hd4 /ew$ ) rice1 #hc4 a nice way ( dress+ ) sweetbread1 #hd4 broil$ ) mu%rooms1 #hf4 ,fric&elle1 ,dut*1 #df4 ,fric&elles1 #gb4 ,fric&eux1 a1 :ite1 #fb4 br[n1#fc4 a1 sup]ior receipt1 #fg4 ,fricassee ( veal1 #fc4 ( sweetbreads1 #gd4 ,fritt]s ( rice1 #abe4 ( ,fr5* roll1 #abc4 ,fruit pies1 #ajf4 ,fry+1 directions =1 #ej4 ,gateau de t\rs1 #ach4 de pomme1 #aci4 ,geese1 season+ =1 #bg4 ,g]man puffs1 #aag4 ,gh]k9s1 to pickle1 #agj4 ,giblet s\p1 #ad4 /ew$1 #hf4 pie1 #ajh4 ,glaz+1 directions =1 #ea4 ,gl\ce/] jelly1 #agg4 ,gooseb]ry jam1 #afe4 ,gravy s\p1 #c4 ,gravy1 a ri* br[n1 #ag4 = roa/ f[ls1 #ah4 ano!r = ditto1 #ah4 ditto1 :5 !re is no meat to make x )1 #bj4 to draw /rong1 #bd4 ,gre51 col\r+ = s\ps1 c41 #ca4 ,grim/i*1 #abb4 ,grosv5or pudd+1 #adi4 ,haddocks1 to roa/ or bake1 #cc4 ,haman's fritt]s1 #abc4 ,h>ricot1 a1 #gf4 ,h>t%orn jelly1 #agf4 ,ha% a1 to make1 #eg4 ,h]bs1 sav\ry1 = season+ s\ps1 c41 #bg4 ,h]r+s smok$1 a nice way ( dress+1 #dc4 ,ic$ pudd+1 #aij4 ,ice+ = cakes1 #aei4 ,impanado1 #de4 ,iri% /ew1 #gg4 moss1 #ahj4 ,italian salad1 #aia4 ,italian cream1 #adc4 ,jams1 to make1 #afe4 ,jaumange1 #ach4 ,j]usalem arti*okes1 #if4 ,jelly1 sav\ry1 #bj4 ,jellies1 calf's-feet1 #ade4 orange1 #adf4 lemon1 #adf4 h>t%orn1 #agf4 ,jellies1 ,gl\ce/]1 #agg4 pun*1 #adf4 bread1 #agg4 noyeau1 #adf4 apple1 #aff4 b>ley1 #agg4 currant1 #afe4 ,judi?a1 a1 #adh4 ,juli5ne1 s\p la1 #e4 ,kimmel meat1 #ed4 ,kugel & comme51 #ee4 ,lamb1 /ew$ ) sprew1 #gi4 ) peas1 #hj4 cutlets & cucumb]s1 #hj1 #ha4 %\ld] (1 a nice receipt =1 #ha4 ,lampli*1 #abd4 ,l>d+1 #ea4 ,lemon t>ts1 #abf4 jelly1 #adf4 ,luction1 #aah4 ,macc>oni ) *eese1 #ii4 pudd+1 #acf4 ,mack>el1 bak$1 #dd4 ,macrotes1 #aba4 ,malagatany s\p1 #d4 ,engli% d4 #e4 ,maigre s\p1 #ab4 ,ma9t5ont cutlets1 #gf4 ,m>malades1 #afc4 ,melon mango1 #aga4 ,milk1 b>ley1 #agi4 porridge1 #agh4 re/orative1 #agi4 ,m9ce meat1 #aba4 pies1 #aaj4 ,m9c$ veal1 #ga4 ,miroton1 a1 #ga1 #gb4 ,m9t sauce1 #bc4 ,mock turtle s\p1 #c4 ,mel9a pie1 #aji4 ,matso cakes1 #aeg4 fri$1 #aeg4 diet bread1 #aeh4 ,mu%rooms au naturel1 #if4 l>ge flap1 #ig4 to pickle1 #agb4 sauce1 #be4 ,mutton1 a ,fr5* receipt = roa/+1 #ge4 /ew$ ) cel]y1 #ge4 a simple way ( dress+1 #gf4 cutlets ma9t5ant1 #gf4 a h>icot1 #gf4 ,iri% /ew1 #gg4 a l',hispaniola1 #gg4 collops1 #gg1 #gh4 cutlets1 #gh1 #gi4 smok$1 #gi4 ,n\illes pa/e1 #aje4 ,noyeau cream1 #adc4 jelly1 #adf4 ,oil twi/1 #aec4 ,olio1 #eb4 ,omelet sweet1 #adb4 s\fl1 #adb4 sav\ry1 #ii4 *orissa1 #aji4 ,onion sauce1 #bc4 to pickle1 #agb4 ,orange jelly1 #adf4 ,orgeat1 #ahj4 ,ox-tail s\p1 #af4 ,pale/9e s\p1 #h4 salad1 #ii4 ,pancakes1 #abi4 = *ildr51 #abi4 ,p>sley crisp$1 #cj4 ,p>sley fri$1 #ca4 ,p>tridges1 #ahe4 ,passov] pudd+1 #acc4 ditto1 #acc4 ditto1 #acc4 fritt]s1 #acd4 a sup]ior k9d1 #acd4 ditto ) currants1 #acd4 balls = s\p1 #i1aj4 diet bread1 #aeh4 cakes1 #aeg4 ,pa/ry1 directions = mak+1 #ajc4 pla9 puff pa/e1 #ajd4 ri*1 ditto1 #aje4 %ort cru/1 #aje4 n\illes or egg pa/e1 #aje4 beef dripp+ pa/e1 #ajf4 glaize =1 #ajf4 ,patty meats1 #aaj4 ,peas-s\p1 summ]1 #ac1 #ad4 w9t]1 #ac4 /ew$ ) oil1 #ic4 ,pe>s to /ew1 #aej to bake1 #aea4 syrup (1 #afj4 ,pepp] pot1 #f4 ,pheasants1 to roa/1 #ahe4 ,piccalili1 #aga4 ,pickl+1 rules =1 #afi4 ,pie a fruit1 #ajf4 giblet1 #ajh4 a sav\ry1 #ajg a ditto = p]sons ( delicate dige/ion1 #hh4 a beef /eak1 #ahh4 a ,fr5* plum1 #ahe4 salmon1 #ahg4 ,pigeons1 #hf4 ,pipp9s1 /ew$1 #aea1 ,piqu1 see l>d+4 ,plum cake1 #aec4 jam1 #afg4 pudd+1 #acb4 ,poele1 #ea4 ,pommes frites1 #ac4 ,porridge1 #agi4 ,potatoes1 to ma%1 #ia4 balls1 #ia4 wall1 #ia1 #ib4 %av+s1 #ib4 s\p (1 #g4 ,p\ltry cold1 to w>m1 #he4 ,p\nd cake1 #aef4 ,pr5esas1 #aah4 ,prep>ation = cutlets1 #cf4 ,pres]v+1 obs]vations on1 #afa4 ,pudd+s1 directions =1 #aab4 plum1 #acb4 millet1 arr[root1 gr\nd rice1 tapioca1 sago1 #acf4 ,passov] =1 #acc4 ic$1 #aij4 almond1 #aag4 cocoa nut1 #abj4 citron1 #aej4 ,grosv5or1 #adi4 ,york%ire1 #acf4 suet1 #acg4 bread1 #ace4 rice1 #acj4 cu/>d1 #ace4 batt]1 #ace4 *]ry batt]1 #aca4 ratafia1 #acb4 college1 #aca4 ,cumb]l&1 #aca4 ri* bread & butt]1 #acj4 ,pun*1 #ahc4 jelly1 #add4 :iskey1 #ahd4 milk1 #ahd4 ,pure ( vegetables1 #if4 ,qu9ce m>malade1 #afc4 ,ra*ael1 a1 #aah4 ,rag\t ( beef1 #fj4 ,ramak9s1 #ajj4 ,raspb]ries pres]v$ :ole1 #afe4 jam1 #afe4 jelly1 #aff4 ,ratafia pudd+1 #acb4 ,re/orative milk1 #agf4 jelly1 #agi4 ,rice fritt]s1 #abe4 pudd+ = *ildr51 #acj4 fruit t>t1 #abg4 s\fl1 #adc4 cu/>d1 #abh4 caudle1 #agh4 wall1 #ia4 ,risoles1 #cc1 #cd1 #ajj4 ,roa/+1 rules =1 #ej4 ,rump ( beef /ew$1 #ec4 ,russe1 a *>lotte1 #aci4 ,salmon cutlets1 #db4 pie1 #ahg4 ,sauces1 piquante1 #ag4 egg1 #ah4 ,engli%1 d41 #bh4 cel]y1 #ai4 tomato1 #ai4 = /eaks1 #ba4 )\t butt] = fi%1 #ba4 = fi% to keep1 #bb4 to s]ve ) ducks1 #bb4 oil$ butt]1 #bd4 bread1 #bb4 apple1 #bc4 onions1 #bc4 melt$ butt]1 #be4 mu%room1 #bd4 :ite1 to ?r[ ov] vegetables1 #bf4 = pudd+s )\t butt]1 #bf4 ,rob]t1 #bf4 cap]1 #bg1 #ai4 la ,t>t>e1 #bh4 = roa/ mutton1 #bh4 asp>agus1 #bh4 cucumb]1 :ite1 #bi4 br[n1 #bi4 vel\t1 #ca4 b*amel1 #cb4 ,sau] kr\t1 #ef4 ,sav\ry jelly1 #bj4 h]b p[d]1 #bg4 ,season+ = p\ltry1 #bg4 ,sie/a1 a1 #aea4 ,soda cake1 #aee4 ,sopa d'ora1 #aai4 ,s\fl1 #adj1 #ada4 omelette1 #adb4 rice1 #adc4 ,s\ps1 almondegos1 a sup]ior :ite s\p1 #aa4 asp>agus1 #ab4 cressy1 #g4 malagatany1 #d4 ,engli% d41 #e4 gravy1 #c4 b>ley1 #ad4 c>rot1 #h4 giblet1 #ad4 ,juli5ne1 #e4 mock turtle1 #c4 matso1 #i4 ,pale/9e1 #h4 de poisson1 or fi%1 #ae4 ox tail1 #af4 peas1 summ]1 #ac4 w9t]1 #ad4 potatoe1 #g4 la turque1 #f4 v]micelli1 #i4 :ite1 a1 #i4 tomato1 #aj4 vegetable1 or ,fr5*1 #aa4 ,spani% beans & peas1 #bi4 ,sp9a* la ,franaise1 #ib4 ,sponge cakes1 #aeh4 ,spr+ di%1 a1 #ie4 ,/aff91 #abe4 ,/eak /ew$ ) *e/nuts1 #eh4 /ew$ simply1 #eh4 ,/ew+1 rules =1 #ej4 ,/ock--see consomm4 ,/rawb]ries pres]v$ :ole1 #afd4 jam1 #afe4 jelly1 #aff4 ,suet to cl>ify1 #eb4 ,sug> to cl>ify1 #afj4 ,sweetbreads roa/$1 #gc4 /ew$ :ite1 #gc4 br[n1 #gd4 fricasse$1 #gc4 ,t>t de moy1 #abb4 ,t>tlets1 #ajg4 ,t5dons ( veal1 #ff4 ,?ick5+ = s\ps & sauces1 #b4 ,timbale ( macc>oni1 #hg4 ,tomato s\p1 #aj4 sauce1 #ag4 dry s\p1 a1 #ig4 ,t\rte la creme1 #adi4 ,trifle1 an easy "o1 #acg4 a /ill m simple & quickly made1 #adg4 ,truffle sauce1 #bj4 ,turke s\p1 la1 #f4 ,turkey bon$ & =c$1 #hb4 ,veal1 a :ite fric&eaux (1 #fb4 br[n1 d4 #fc4 t5dons (1 #ff4 fric&eaux1 #fg4 coll>d1 #fg4 curri$1 #fh4 cutlets1 #fh1 #fi4 #gj4 blanquette (1 #gj4 m9c$1 #ga4 /uff+1 #cd4 miroton (1 #ga1 #gb4 smok$1 #gc4 ,vegetable or ,fr5* s\p1 #aa4 obs]vations on1 #ij4 ,vel\t1 #ca4 ,v5ison to roa/1 #ahf4 a pa/y1 #ahf4 ,v]micelli pudd+1 #acf4 s\p1 #i4 ,vol-au-v5t1 #aji4 de fruit1 #aaj4 petits1 #aaj4 ,wafl]s1 #abf4 ,walnuts1 to pickle1 #agc4 ,wat] s\*y1 #da4 ,:ey w9e1 #agi4 tam>9d1 #agi4 pla91 #ahj4 ,:ite bait1 #de1 #df4 ,:ite s\p1 #i4 sup]ior1 d41 #aa4 ,w9e1 mull$1 #ahc4 egg1 #ahc4 ,york%ire pudd+1 #ach4