,,the ,,virginia ,,housewife ,or1 ,methodical ,cook ,by ,,mrs4 ,,mary ,,randolph #ahfj ,method ,is the ,soul of ,management ,,preface ,the difficulties ,i encountered when ,i first entered on the duties of a housekeeping life1 from the want of books sufficiently clear and concise to impart knowledge to a ,tyro1 compelled me to study the subject1 and by actual experiment to reduce every thing in the culinary line1 to proper weights and measures4 ,this method ,i found not only to diminish the necessary attention and labour1 but to be also economical3 for1 when the ingredients employed were given in just proportions1 the article made was always equally good4 ,the government of a family1 bears a ,lilliputian resemblance to the government of a nation4 ,the contents of the ,treasury must be known1 and great care taken to keep the expenditures from being equal to the receipts4 ,a regular system must be introduced into each department1 which may be modified until matured1 and should then pass into an inviolable law4 ,the grand arcanum of management lies in three simple rules3--,let every thing be done at a proper time1 keep every thing in its proper place1 and put every thing to its proper use4 ,if the mistress of a family1 will every morning examine minutely the different departments of her household1 she must detect errors in their infant state1 when they can be corrected with ease2 but a few days' growth gives them gigantic strength3 and disorder1 with all her attendant evils1 are introduced4 ,early rising is also essential to the good government of a family4 ,a late breakfast deranges the whole business of the day1 and throws a portion of it on the next1 which opens the door for confusion to enter4 ,the greater part of the following receipts have been written from memory1 where they were impressed by long continued practice4 ,should they prove serviceable to the young inexperienced housekeeper1 it will add greatly to that gratification which an extensive circulation of the work will be likely to confer4 ,m4 ,,randolph4 ,washington1 ,january1 #ahca4 ,,introduction4 ,management is an art that may be acquired by every woman of good sense and tolerable memory4 ,if1 unfortunately1 she has been bred in a family where domestic business is the work of chance1 she will have many difficulties to encounter2 but a determined resolution to obtain this valuable knowledge1 will enable her to surmount all obstacles4 ,she must begin the day with an early breakfast1 requiring each person to be in readiness to take their seats when the muffins1 buckwheat cakes1 c4 are placed on the table4 ,this looks social and comfortable4 ,when the family breakfast by detachments1 the table remains a tedious time2 the servants are kept from their morning's meal1 and a complete derangement takes place in the whole business of the day4 ,no work can be done till breakfast is finished4 ,the ,virginia ladies1 who are proverbially good managers1 employ themselves1 while their servants are eating1 in washing the cups1 glasses1 c42 arranging the cruets1 the mustard1 salt-sellers1 pickle vases1 and all the apparatus for the dinner table4 ,this occupies but a short time1 and the lady has the satisfaction of knowing that they are in much better order than they would be if left to the servants4 ,it also relieves her from the trouble of seeing the dinner table prepared1 which should be done every day with the same scrupulous regard to exact neatness and method1 as if a grand company was expected4 ,when the servant is required to do this daily1 he soon gets into the habit of doing it well2 and his mistress having made arrangements for him in the morning1 there is no fear of bustle and confusion in running after things that may be called for during the hour of dinner4 ,when the kitchen breakfast is over1 and the cook has put all things in their proper places1 the mistress should go in to give her orders4 ,let all the articles intended for the dinner1 pass in review before her3 have the butter1 sugar1 flour1 meal1 lard1 given out in proper quantities2 the catsup1 spice1 wine1 whatever may be wanted for each dish1 measured to the cook4 ,the mistress must tax her own memory with all this3 we have no right to expect slaves or hired servants to be more attentive to our interest than we ourselves are3 they will never recollect these little articles until they are going to use them2 the mistress must then be called out1 and thus have the horrible drudgery of keeping house all day1 when one hour devoted to it in the morning1 would release her from trouble until the next day4 ,there is economy as well as comfort in a regular mode of doing business4 ,when the mistress gives out every thing1 there is no waste2 but if temptation be thrown in the way of subordinates1 not many will have power to resist it2 besides1 it is an immoral act to place them in a situation which we pray to be exempt from ourselves4 ,the prosperity and happiness of a family depend greatly on the order and regularity established in it4 ,the husband1 who can ask a friend to partake of his dinner in full confidence of finding his wife unruffled by the petty vexations attendant on the neglect of household duties--who can usher his guest into the dining-room assured of seeing that methodical nicety which is the essence of true elegance1--will feel pride and exultation in the possession of a companion1 who gives to his home charms that gratify every wish of his soul1 and render the haunts of dissipation hateful to him4 ,the sons bred in such a family will be moral men1 of steady habits2 and the daughters1 if the mother shall have performed the duties of a parent in the superintendence of their education1 as faithfully as she has done those of a wife1 will each be a treasure to her husband2 and being formed on the model of an exemplary mother1 will use the same means for securing the happiness of her own family1 which she has seen successfully practised under the paternal roof4 ,,contents4 ,,soups4 ,asparagus soup ,beef soup ,gravy soup ,soup with ,bouilli ,veal soup ,oyster soup ,barley soup ,dried pea soup ,green pea soup ,ochra soup ,hare or ,rabbit soup ,soup of any kind of old fowl ,catfish soup ,onion soup ,to dress turtle ,for the soup ,mock turtle soup of calf's head ,,beef4 ,directions for curing beef ,to dry beef for summer use ,to corn beef in hot weather ,important observations on roasting1 boiling1 frying1 c4 ,beef a-la-mode ,brisket of beef baked ,beef olives ,to stew a rump of beef ,a fricando of beef ,an excellent method of dressing beef ,to collar a flank of beef ,to make hunter's beef ,a nice little dish of beef ,beef steaks ,to hash beef ,beef steak pie ,beef a-la-daube ,,veal4 ,directions for the pieces in the different quarters of veal ,veal cutlets from the fillet or leg ,veal chops ,veal cutlets ,knuckle of veal ,baked fillet of veal ,scotch collops of veal ,veal olives ,ragout of a breast of veal ,fricando of veal ,to make a pie of sweetbreads and oysters ,mock turtle of calf's head ,to grill a calf's head ,to collar a calf's head ,calf's heart1 a nice dish ,calf's feet fricassee ,to fry calf's feet ,to prepare rennet ,to hash a calf's head ,to bake a calf's head ,to stuff and roast calf's liver ,to broil calf's liver ,directions for cleaning calf's head and feet ,,lamb4 ,to roast the fore-quarter1 c4 ,baked lamb ,fried lamb ,to dress lamb's head and feet ,,mutton4 ,boiled leg of mutton ,roasted leg of mutton ,baked leg of mutton ,steaks of a leg of mutton ,to harrico mutton ,mutton chops ,boiled breast of mutton ,breast of mutton in ragout ,to grill a breast of mutton ,boiled shoulder of mutton ,shoulder of mutton with celery sauce ,roasted loin of mutton ,,pork4 ,to cure bacon ,to make souse ,to roast a pig ,to barbecue shote ,to roast a fore-quarter of shote ,to make shote cutlets ,to corn shote ,shote's head ,leg of pork with pease pudding ,stewed chine ,to toast a ham ,to stuff a ham ,soused feet in ragout ,to make sausages ,to make black puddings ,a sea pie ,to make paste for the pie ,bologna sausages ,,fish4 ,to cure herrings ,to bake sturgeon ,to make sturgeon cutlets ,sturgeon steaks ,to boil sturgeon ,to bake a shad ,to boil a shad ,to roast a shad ,to broil a shad ,to boil rock fish ,to fry perch ,to pickle oysters ,to make a curry of catfish ,to dress a cod's head and shoulders ,to make sauce for the cod's head ,to dress a salt cod ,matelote of any kind of firm fish ,chowder1 a sea dish ,to pickle sturgeon ,to caveach fish ,to dress cod fish ,cod fish pie ,to dress any kind of salted fish ,to fricassee cod sounds and tongues ,an excellent way to dress fish ,fish a-la-daub ,fish in jelly ,to make egg sauce for a salt cod ,to dress cod sounds ,to stew carp ,to boil eels ,to pitchcock eels ,to broil eels ,to scollop oysters ,to fry oysters ,to make oyster loaves ,,poultry1 c4 ,to roast a goose ,to make sauce for a goose ,to boil ducks with onion sauce ,to make onion sauce ,to roast ducks ,to boil a turkey with oyster sauce ,to make sauce for a turkey ,to roast a turkey ,to make sauce for a turkey ,to boil fowls ,to make white sauce for fowls ,fricassee of small chickens ,to roast large fowls ,to make egg sauce ,to boil young chickens ,to roast young chickens ,fried chickens ,to roast woodcocks or snipes ,to roast wild ducks or teal ,to boil pigeons ,to roast pigeons ,to roast partridges or any small birds ,to broil rabbits ,to roast rabbits ,to stew wild ducks ,to dress ducks with juice of oranges ,to dress ducks with onions ,to roast a calf's head ,to make a dish of curry after the ,east ,indian manner ,dish of rice to be served up with the curry1 in a dish by itself ,ochra and tomatos ,gumbo--a ,west ,india dish ,pepper pot ,spanish method of dressing giblets ,paste for meat dumplins ,to make an ollo--a ,spanish dish ,ropa veija--,spanish ,chicken pudding1 a favourite ,virginia dish ,to make polenta ,macaroni ,mock macaroni ,to make croquets ,to make vermicelli ,common patties ,eggs in croquets ,omelette souffle ,fondus ,a nice twelve o'clock luncheon ,eggs a-la-creme ,sauce a-la-creme for the eggs ,cabbage a-la-creme ,to make an omelette ,omelette--another way ,gaspacho--,spanish ,eggs and tomatos ,to fricassee eggs ,,sauces4 ,fish sauce to keep a year ,sauce for wild fowl ,sauce for boiled rabbits ,gravy ,forcemeat balls ,sauce for boiled ducks or rabbits ,lobster sauce ,shrimp sauce ,oyster sauce for fish ,celery sauce ,mushroom sauce ,common sauce ,to melt butter ,caper sauce ,oyster catsup ,celery vinegar ,,vegetables4 ,to dress salad ,to boil potatos ,to fry sliced potatos ,potatos mashed ,potatos mashed with onions ,to roast potatos ,to roast potatos under meat ,potato balls ,jerusalem artichokes ,cabbage ,savoys ,sprouts and young greens ,asparagus ,sea-kale ,to scollop tomatos ,to stew tomatos ,cauliflower ,red beet roots ,parsnips ,carrots ,turnips ,to mash turnips ,turnip tops ,french beans ,artichokes ,brocoli ,peas ,puree of turnips ,ragout of turnips ,ragout of ,french beans1 snaps1 string beans ,mazagan beans ,lima1 or sugar beans ,turnip rooted cabbage ,egg plant ,potato pumpkin ,sweet potato ,sweet potatos stewed ,sweet potatos broiled ,spinach ,sorrel ,cabbage pudding ,squash or cimlin ,winter squash ,field peas ,cabbage with onions ,salsify ,stewed salsify ,stewed mushrooms ,broiled mushrooms ,to boil rice ,rice journey1 or johnny cake ,,puddings1 c4 ,observations on puddings and cakes ,rice milk for a dessert ,to make puff paste ,to make mince-meat for pies ,to make jelly from feet ,a sweet-meat pudding ,to make an orange pudding ,an apple custard ,boiled loaf ,transparent pudding ,flummery ,burnt custard ,an ,english plum pudding ,marrow pudding ,sippet pudding ,sweet potato pudding ,an arrow root pudding ,sago pudding ,puff pudding ,rice pudding ,plum pudding ,almond pudding ,quire of paper pancakes ,a curd pudding ,lemon pudding ,bread pudding ,the ,henrietta pudding ,tansey pudding ,cherry pudding ,apple pie ,baked apple pudding ,a nice boiled pudding ,an excellent and cheap dessert dish ,sliced apple pudding ,baked ,indian meal pudding ,boiled ,indian meal pudding ,pumpkin pudding ,fayette pudding ,maccaroni pudding ,potato paste ,compote of apples ,charlotte ,apple fritters ,bell fritters ,bread fritters ,spanish fritters ,to make mush ,,cakes4 ,jumbals ,macaroone ,to make drop biscuit ,tavern biscuit ,rusk ,ginger bread ,plebeian ginger bread ,sugar ginger bread ,dough nuts--a yankee cake ,risen cake ,pound cake ,savoy1 or spunge cake ,a rich fruit cake ,naples biscuit ,shrewsbury cakes ,little plum cakes ,soda cakes ,to make bread ,to make nice biscuit ,rice bread ,mixed bread ,patent yeast ,to prepare the cakes ,another method for making yeast ,nice1 buns ,muffins ,french rolls ,crumpets ,apoquiniminc cakes ,batter cakes ,batter bread ,cream cakes ,soufle biscuits ,corn meal bread ,sweet potato buns ,rice woffles ,velvet cakes ,chocolate cakes ,wafers ,buckwheat cakes ,observations on ice creams ,ice creams ,vanilla cream ,raspberry cream ,strawberry cream ,cocoa nut cream ,chocolate cream ,oyster cream ,iced jelly ,peach cream ,coffee cream ,quince cream ,citron cream ,almond cream ,lemon cream ,lemonade iced ,to make custard ,to make a trifle ,rice blanc mange ,floating island ,syllabub ,,cold ,,creams ,lemon cream ,orange cream ,raspberry cream ,tea cream ,sago cream ,barley cream ,gooseberry fool ,to make slip ,curds and cream ,blanc mange ,to make a hen's nest ,pheasants a-la-daub ,partridges a-la-daub ,chickens a-la-daub ,to make savoury jelly ,turkey a-la-daub ,salmagundi ,an excellent relish after dinner ,to stew perch ,,preserves ,directions for making preserves ,to preserve cling-stone peaches ,cling-stones sliced ,soft peaches ,peach marmalade ,peach chips ,pears ,pear marmalade ,quinces ,currant jelly ,quince jelly ,quince marmalade ,cherries ,morello cherries ,to dry cherries ,raspberry jam ,to preserve strawberries ,strawberry jam ,gooseberries ,apricots in brandy ,peaches in brandy ,cherries in brandy ,magnum bonum plums in brandy ,,pickling4 ,lemon pickle ,tomato catsup ,tomato marmalade ,tomato sweet marmalade ,tomato soy ,pepper vinegar ,mushroom catsup ,tarragon or astragon vinegar ,curry powder ,to pickle cucumbers ,oil mangos ,to make the stuffing for forty melons ,to make yellow pickle ,to make green pickles ,to prepare vinegar for green or yellow pickle ,to pickle onions ,to pickle nastertiums ,to pickle radish pods ,to pickle ,english walnuts ,to pickle peppers ,to make walnut catsup ,to pickle green nectarines1 or apricots ,to pickle asparagus ,observations on pickling ,,cordials1 c ,ginger wine ,orgeat ,cherry shrub ,currant wine ,to make cherry brandy ,rose brandy ,peach cordial ,raspberry cordial ,raspberry vinegar ,mint cordial ,hydromel1 or mead ,to make a substitute for arrack ,lemon cordial ,ginger beer ,spruce beer ,molasses beer ,to keep lemon juice ,sugar vinegar ,honey vinegar ,syrup of vinegar ,aromatic vinegar ,vinegar of the four thieves ,lavender water ,hungarian water ,to prepare cosmetic soap for washing the hands ,cologne water ,soft pomatum ,to make soap ,to make starch ,to dry herbs ,to clean silver utensils ,to make blacking ,to clean knives and forks ,,soups ,,asparagus ,,soup4 ,take four large bunches of asparagus1 scrape it nicely1 cut off one inch of the tops1 and lay them in water1 chop the stalks and put them on the fire with a piece of bacon1 a large onion cut up1 and pepper and salt2 add two quarts of water1 boil them till the stalks are quite soft1 then pulp them through a sieve1 and strain the water to it1 which must be put back in the pot2 put into it a chicken cut up1 with the tops of asparagus which had been laid by1 boil it until these last articles are sufficiently done1 thicken with flour1 butter and milk1 and serve it up4 99 99 99 99 99 ,,beef ,,soup4 ,take the hind shin of beef1 cut off all the flesh off the leg-bone1 which must be taken away entirely1 or the soup will be greasy4 ,wash the meat clean and lay it in a pot1 sprinkle over it one small table-spoonful of pounded black pepper1 and two of salt2 three onions the size of a hen's egg1 cut small1 six small carrots scraped and cut up1 two small turnips pared and cut into dice2 pour on three quarts of water1 cover the pot close1 and keep it gently and steadily boiling five hours1 which will leave about three pints of clear soup2 do not let the pot boil over1 but take off the scum carefully1 as it rises4 ,when it has boiled four hours1 put in a small bundle of thyme and parsley1 and a pint of celery cut small1 or a tea-spoonful of celery seed pounded4 ,these latter ingredients would lose their delicate flavour if boiled too much4 ,just before you take it up1 brown it in the following manner3 put a small table-spoonful of nice brown sugar into an iron skillet1 set it on the fire and stir it till it melts and looks very dark1 pour into it a ladle full of the soup1 a little at a time2 stirring it all the while4 ,strain this browning and mix it well with the soup2 take out the bundle of thyme and parsley1 put the nicest pieces of meat in your tureen1 and pour on the soup and vegetables2 put in some toasted bread cut in dice1 and serve it up4 99 99 99 99 99 ,,gravy ,,soup4 ,get eight pounds of coarse lean beef--wash it clean and lay it in your pot1 put in the same ingredients as for the shin soup1 with the same quantity of water1 and follow the process directed for that4 ,strain the soup through a sieve1 and serve it up clear1 with nothing more than toasted bread in it2 two table-spoonsful of mushroom catsup will add a fine flavour to the soup4 99 99 99 99 99 ,,soup ,,with ,,bouilli4 ,take the nicest part of the thick brisket of beef1 about eight pounds1 put it into a pot with every thing directed for the other soup2 make it exactly in the same way1 only put it on an hour sooner1 that you may have time to prepare the bouilli2 after it has boiled five hours1 take out the beef1 cover up the soup and set it near the fire that it may keep hot4 ,take the skin off the beef1 have the yelk of an egg well beaten1 dip a feather in it and wash the top of your beef1 sprinkle over it the crumb of stale bread finely grated1 put it in a ,dutch oven previously heated1 put the top on with coals enough to brown1 but not burn the beef2 let it stand nearly an hour1 and prepare your gravy thus3--,take a sufficient quantity of soup and the vegetables boiled in it2 add to it a table-spoonful of red wine1 and two of mushroom catsup1 thicken with a little bit of butter and a little brown flour2 make it very hot1 pour it in your dish1 and put the beef on it4 ,garnish it with green pickle1 cut in thin slices1 serve up the soup in a tureen with bits of toasted bread4 99 99 99 99 99 ,,veal ,,soup4 ,put into a pot three quarts of water1 three onions cut small1 one spoonful of black pepper pounded1 and two of salt1 with two or three slices of lean ham2 let it boil steadily two hours2 skim it occasionally1 then put into it a shin of veal1 let it boil two hours longer2 take out the slices of ham1 and skim off the grease if any should rise1 take a gill of good cream1 mix with it two table-spoonsful of flour very nicely1 and the yelks of two eggs beaten well1 strain this mixture1 and add some chopped parsley2 pour some soup on by degrees1 stir it well1 and pour it into the pot1 continuing to stir until it has boiled two or three minutes to take off the raw taste of the eggs4 ,if the cream be not perfectly sweet1 and the eggs quite new1 the thickening will curdle in the soup4 ,for a change you may put a dozen ripe tomatos in1 first taking off their skins1 by letting them stand a few minutes in hot water1 when they may be easily peeled4 ,when made in this way you must thicken it with the flour only4 ,any part of the veal may be used1 but the shin or knuckle is the nicest4 99 99 99 99 99 ,,oyster ,,soup4 ,wash and drain two quarts of oysters1 put them on with three quarts of water1 three onions chopped up1 two or three slices of lean ham1 pepper and salt2 boil it till reduced one-half1 strain it through a sieve1 return the liquid into the pot1 put in one quart of fresh oysters1 boil it till they are sufficiently done1 and thicken the soup with four spoonsful of flour1 two gills of rich cream1 and the yelks of six new laid eggs beaten well2 boil it a few minutes after the thickening is put in4 ,take care that it does not curdle1 and that the flour is not in lumps2 serve it up with the last oysters that were put in4 ,if the flavour of thyme be agreeable1 you may put in a little1 but take care that it does not boil in it long enough to discolour the soup4 99 99 99 99 99 ,,barley ,,soup4 ,put on three gills of barley1 three quarts of water1 few onions cut up1 six carrots scraped and cut into dice1 an equal quantity of turnips cut small2 boil it gently two hours1 then put in four or five pounds of the rack or neck of mutton1 a few slices of lean ham1 with pepper and salt2 boil it slowly two hours longer and serve it up4 ,tomatos are an excellent addition to this soup4 99 99 99 99 99 ,,dried ,,pea ,,soup4 ,take one quart of split peas1 or ,lima beans1 which are better2 put them in three quarts of very soft water with three onions chopped up1 pepper and salt2 boil them two hours2 mash them well and pass them through a sieve2 return the liquid into the pot1 thicken it with a large piece of butter and flour1 put in some slices of nice salt pork1 and a large tea-spoonful of celery seed pounded2 boil it till the pork is done1 and serve it up2 have some toasted bread cut into dice and fried in butter1 which must be put in the tureen before you pour in the soup4 99 99 99 99 99 ,,green ,,pea ,,soup4 ,make it exactly as you do the dried pea soup1 only in place of the celery seed1 put a handful of mint chopped small1 and a pint of young peas1 which must be boiled in the soup till tender2 thicken it with a quarter of a pound of butter1 and two spoonsful of flour4 99 99 99 99 99 ,,ochra ,,soup4 ,get two double handsful of young ochra1 wash and slice it thin1 add two onions chopped fine1 put it into a gallon of water at a very early hour in an earthen pipkin1 or very nice iron pot2 it must be kept steadily simmering1 but not boiling3 put in pepper and salt4 ,at #ab o'clock1 put in a handful of ,lima beans2 at half-past one o'clock1 add three young cimlins cleaned and cut in small pieces1 a fowl1 or knuckle of veal1 a bit of bacon or pork that has been boiled1 and six tomatos1 with the skin taken off2 when nearly done1 thicken with a spoonful of butter1 mixed with one of flour4 ,have rice boiled to eat with it4 99 99 99 99 99 ,,hare ,,or ,,rabbit ,,soup4 ,cut up two hares1 put them into a pot with a piece of bacon1 two onions chopped1 a bundle of thyme and parsley1 which must be taken out before the soup is thickened1 add pepper1 salt1 pounded cloves1 and mace1 put in a sufficient quantity of water1 stew it gently three hours1 thicken with a large spoonful of butter1 and one of brown flour1 with a glass of red wine2 boil it a few minutes longer1 and serve it up with the nicest parts of the hares4 ,squirrels make soup equally good1 done the same way4 99 99 99 99 99 ,,soup ,,of ,,any ,,kind ,,of ,,old ,,fowl4 ,the1 only way in which they are eatable4 ,put the fowls in a coop and feed them moderately for a fortnight2 kill one and cleanse it1 cut off the legs and wings1 and separate the breast from the ribs1 which1 together with the whole back1 must be thrown away1 being too gross and strong for use4 ,take the skin and fat from the parts cut off which are also gross4 ,wash the pieces nicely1 and put them on the fire with abort a pound of bacon1 a large onion chopped small1 some pepper and salt1 a few blades of mace1 a handful of parsley1 cut up very fine1 and two quarts of water1 if it be a common fowl or duck--a turkey will require more water4 ,boil it gently for three hours1 tie up a small bunch of thyme1 and let it boil in it half an hour1 then take it out4 ,thicken your soup with a large spoonful of butter rubbed into two of flour1 the yelks of two eggs1 and half a pint of milk4 ,be careful not to let it curdle in the soup4 99 99 99 99 99 ,,catfish ,,soup4 ,an excellent dish for those who have not imbibed a needless prejudice against those delicious fish4 ,take two large or four small white catfish that have been caught in deep water1 cut off the heads1 and skin and clean the bodies2 cut each in three parts1 put them in a pot1 with a pound of lean bacon1 a large onion cut up1 a handful of parsley chopped small1 some pepper and salt1 pour in a sufficient quantity of water1 and stew them till the fish are quite tender but not broken2 beat the yelks of four fresh eggs1 add to them a large spoonful of butter1 two of flour1 and half a pint of rich milk2 make all these warm and thicken the soup1 take out the bacon1 and put some of the fish in your tureen1 pour in the soup1 and serve it up4 99 99 99 99 99 ,,onion ,,soup4 ,chop up twelve large onions1 boil them in three quarts of milk and water equally mixed1 put in a bit of veal or fowl1 and a piece of bacon with pepper and salt4 ,when the onions are boiled to pulp1 thicken it with a large spoonful of butter mixed with one of flour4 ,take out the meat1 and serve it up with toasted bread cut in small pieces in the soup4 99 99 99 99 99 ,,to ,,dress ,,turtle4 ,kill it at night in winter1 and in the morning in summer4 ,hang it up by the hind fins1 cut off the head and let it bleed well4 ,separate the bottom shell from the top1 with great care1 lest the gall bladder be broken1 which must be cautiously taken out and thrown away4 ,put the liver in a bowl of water4 ,empty the guts and lay them in water2 if there be eggs1 put them also in water4 ,it is proper to have a separate bowl of water for each article4 ,cut all the flesh from the bottom shell1 and lay it in water2 then break the shell in two1 put it in a pot after having washed it clean2 pour on as much water as will cover it entirely1 add one pound of middling1 or flitch of bacon1 with four onions chopped1 and set it on the fire to boil4 ,open the guts1 cleanse them perfectly2 take off the inside skin1 and put them in the pot with the shell2 let them boil steadily for three hours1 and if the water boils away too much1 add more4 ,wash the top shell nicely after taking out the flesh1 cover it1 and set it by4 ,parboil the fins1 clean them nicely--taking off all the black skin1 and put them in water2 cut the flesh taken from the bottom and top shell1 in small pieces2 cut the fins in two1 lay them with the flesh in a dish2 sprinkle some salt over1 and cover them up4 ,when the shell1 c4 is done1 take out the bacon1 scrape the shell clean1 and strain the liquor2 about one quart of which must be put back in the pot2 reserve the rest for soup2 pick out the guts1 and cut them in small pieces2 take all the nice bits that were strained out1 put them with the guts into the gravy2 lay in the fins cut in pieces with them1 and as much of the flesh as will be sufficient to fill the upper shell2 add to it1 7if a large turtle17 one bottle of white wine2 cayenne pepper1 and salt1 to your taste1 one gill of mushroom catsup1 one gill of lemon pickle1 mace1 nutmegs and cloves1 pounded1 to season it high4 ,mix two large spoonsful of flour in one pound and a quarter of butter2 put it in with thyme1 parsley1 marjoram and savory1 tied in bunches2 stew all these together1 till the flesh and fins are tender2 wash out the top shell1 put a puff paste around the brim2 sprinkle over the shell pepper and salt1 then take the herbs out of the stew2 if the gravy is not thick enough1 add a little more flour1 and fill the shell2 should there be no eggs in the turtle1 boil six new laid ones for ten minutes1 put them in cold water a short time1 peel them1 cut them in two1 and place them on the turtle2 make a rich forcemeat1 7see receipt for forcemeat17 fry the balls nicely1 and put them also in the shell2 set it in a dripping pan1 with something under the sides to keep it steady2 have the oven heated as for bread1 and let it remain in it till nicely browned4 ,fry the liver and send it in hot4 99 99 99 99 99 ,,for ,,the ,,soup4 ,at an early hour in the morning1 put on eight pounds of coarse beef1 some bacon1 onions1 sweet herbs1 pepper and salt4 ,make a rich soup1 strain it and thicken with a bit of butter1 and brown flour2 add to it the water left from boiling the bottom shell2 season it very high with wine1 catsup1 spice and cayenne2 put in the flesh you reserved1 and if that is not enough1 add the nicest parts of a well boiled calf's head2 but do not use the eyes or tongue2 let it boil till tender1 and serve it up with fried forcemeat balls in it4 ,if you have curry powder1 7see receipt for it17 it will give a higher flavour to both soup and turtle1 than spice4 ,should you not want soup1 the remaining flesh may be fried1 and served with a rich gravy4 99 99 99 99 99 ,,mock ,,turtle ,,soup ,,of ,,calf',s ,,head4 ,have a large head cleaned nicely without taking off the skin1 divide the chop from the front of the head1 take out the tongue1 7which is best when salted17 put on the head with a gallon of water1 the hock of a ham or a piece of nice pork1 four or five onions1 thyme1 parsley1 cloves and nutmeg1 pepper and salt1 boil all these together until the flesh on the head is quite tender1 then take it up1 cut all into small pieces1 take the eyes out carefully1 strain the water in which it was boiled1 add half a pint of wine and a gill of mushroom catsup1 let it boil slowly till reduced to two quarts1 thicken it with two spoonsful of browned flour rubbed into four ounces of butter1 put the meat in1 and after stewing it a short time1 serve it up4 ,the eyes are a great delicacy4 99 99 99 99 99 ,,beef4 ,,directions ,,for ,,curing ,,beef4 ,prepare your brine in the middle of ,october1 after the following manner3 get a thirty gallon cask1 take out one head1 drive in the bung1 and put some pitch on it1 to prevent leaking4 ,see that the cask is quite tight and clean4 ,put into it one pound of saltpetre powdered1 fifteen quarts of salt1 and fifteen gallons of cold water2 stir it frequently1 until dissolved1 throw over the cask a thick cloth1 to keep out the dust2 look at it often and take off the scum4 ,these proportions have been accurately ascertained--fifteen gallons of cold water will exactly hold1 in solution1 fifteen quarts of good clean ,liverpool salt1 and one pound of saltpetre3 this brine will be strong enough to bear up an egg3 if more salt be added1 it will fall to the bottom without strengthening the brine1 the water being already saturated4 ,this brine will cure all the beef which a private family can use in the course of the winter1 and requires nothing more to be done to it except occasionally skimming the dross that rises4 ,it must be kept in a cool1 dry place4 ,for salting your beef1 get a molasses hogshead and saw it in two1 that the beef may have space to lie on2 bore some holes in the bottom of these tubs1 and raise them on one side about an inch1 that the bloody brine may run off4 ,be sure that your beef is newly killed--rub each piece very well with good ,liverpool salt--a vast deal depends upon rubbing the salt into every part--it is unnecessary to put saltpetre on it2 sprinkle a good deal of salt on the bottom of the tub4 ,when the beef is well salted1 lay it in the tub1 and be sure you put the fleshy side downward4 ,put a great deal of salt on your beef after it is packed in the tub2 this protects it from animals who might eat1 if they could smell it1 and does not waste the salt1 for the beef can only dissolve a certain portion4 ,you must let the beef lie in salt ten days1 then take it out1 brush off the salt1 and wipe it with a damp cloth2 put it in the brine with a bit of board and weight to keep it under4 ,in about ten days it will look red and be fit for the table1 but it will be red much sooner when the brine becomes older4 ,the best time to begin to salt beef is the latter end of ,october1 if the weather be cool1 and from that time have it in succession4 ,when your beef is taken out of the tub1 stir the salt about to dry1 that it may be ready for the next pieces4 ,tongues are cured in the same manner4 99 99 99 99 99 ,,to ,,dry ,,beef ,,for ,,summer ,,use4 ,the best pieces for this purpose are the thin briskets1 or that part of the plate which is farthest from the shoulder of the animal1 the round and rib pieces which are commonly used for roasting4 ,these should not be cut with long ribs and the back-bones must be sawed off as close as possible1 that the piece may lay flat in the dish4 ,about the middle of ,february1 select your beef from an animal well fatted with corn1 and which1 when killed1 will weigh one hundred and fifty per quarter--larger oxen are always coarse4 ,salt the pieces as directed1 let them lie one fortnight1 then put them in brine1 where they must remain three weeks3 take them out at the end of the time1 wipe them quite dry1 rub them over with bran1 and hang them in a cool1 dry1 and1 if possible1 dark place1 that the flies may not get to them3 they must be suspended1 and not allowed to touch any thing4 ,it will be necessary1 in the course of the summer1 to look them over occasionally1 and after a long wet season1 to lay them in the sun a few hours4 ,your tongues may be dried in the same manner3 make a little hole in the root1 run a twine through it1 and suspend it4 ,these dried meats must be put in a good quantity of water1 to soak1 the night before they are to be used4 ,in boiling it is absolutely necessary to have a large quantity of water to put the beef in while the water is cold1 to boil steadily1 skimming the pot1 until the bones are ready to fall out2 and1 if a tongue1 till the skin peels off with perfect ease3 the skin must also be taken from the beef4 ,the housekeeper who will buy good ox beef1 and follow these directions exactly1 may be assured of always having delicious beef on her table4 ,ancient prejudice has established a notion1 that meat killed in the decrease of the moon1 will draw up when cooked4 ,the true cause of this shrinking1 may be found in the old age of the animal1 or in its diseased state1 at the time of killing4 ,the best age is from three to five years4 ,few persons are aware of the injury they sustain1 by eating the flesh of diseased animals4 ,none but the ,jewish butchers1 who are paid exclusively for it1 attend to this important circumstance4 ,the best rule for judging that ,i have been able to discover1 is the colour of the fat4 ,when the fat of beef is a high shade of yellow1 ,i reject it4 ,if the fat of veal1 mutton1 lamb or pork1 have the slightest tinge of yellow1 ,i avoid it as diseased4 ,the same rule holds good when applied to poultry4 99 99 99 99 99 ,,to ,,corn ,,beef ,,in ,,hot ,,weather4 ,take a piece of thin brisket or plate1 cut out the ribs nicely1 rub it on both sides well with two large spoonsful of pounded saltpetre2 pour on it a gill of molasses and a quart of salt2 rub them both in2 put it in a vessel just large enough to hold it1 but not tight1 for the bloody brine must run off as it makes1 or the meat will spoil4 ,let it be well covered1 top1 bottom and sides1 with the molasses and salt4 ,in four days you may boil it1 tied up in a cloth with the salt1 c4 about it3 when done1 take the skin off nicely1 and serve it up4 ,if you have an ice-house or refrigerator1 it will be best to keep it there4 ,a fillet or breast of veal1 and a leg or rack of mutton1 are excellent done in the same way4 99 99 99 99 99 ,,important ,,observations ,,on ,,roasting1 ,,boiling1 ,,frying1 c4 ,in roasting butchers' meat1 be careful not to run the spit through the nice parts3 let the piece lie in water one hour1 then wash it out1 wipe it perfectly dry1 and put it on the spit4 ,set it before a clear1 steady fire3 sprinkle some salt on it1 and when it becomes hot1 baste it for a time with salt and water3 then put a good spoonful of nice lard into the dripping-pan1 and when melted1 continue to baste with it4 ,when your meat1 of whatever kind1 has been down some time1 but before it begins to look brown1 cover it with paper and baste on it2 when it is nearly done1 take off the paper1 dredge it with flour1 turn the spit for some minutes very quick1 and baste all the time to raise a froth--after which1 serve it up4 ,when mutton is roasted1 after you take off the paper1 loosen the skin and peel it off carefully1 then dredge and froth it up4 ,beef and mutton must not be roasted as much as veal1 lamb1 or pork2 the two last must be skinned in the manner directed for mutton4 ,you may pour a little melted butter in the dish with veal1 but all the others must be served without sauce1 and garnished with horse-radish1 nicely scraped4 ,be careful not to let a particle of dry flour be seen on the meat--it has a very ill appearance4 ,beef may look brown1 but the whiter the other meats are1 the more genteel are they1 and if properly roasted1 they may be perfectly done1 and quite white4 ,a loin of veal1 and hind quarter of lamb1 should be dished with the kidneys uppermost2 and be sure to joint every thing that is to be separated at table1 or it will be impossible to carve neatly4 ,for those who must have gravy with these meats1 let it be made in any way they like1 and served in a boat4 ,no meat can be well roasted except on a spit turned by a jack1 and before a steady clear fire--other methods are no better than baking4 ,many cooks are in the habit of half boiling the meats to plump them as they term it1 before they are spitted1 but it destroys their fine flavour4 ,whatever is to be boiled1 must be put into cold water with a little salt1 which will cook them regularly4 ,when they are put in boiling water1 the outer side is done too much1 before the inside gets heated4 ,nice lard is much better than butter for basting roasted meats1 or for frying4 ,to choose butchers' meat1 you must see that the fat is not yellow1 and that the lean parts are of a fine close grain1 a lively colour1 and will feel tender when pinched4 ,poultry should be well covered with white fat2 if the bottom of the breast bone be gristly1 it is young1 but if it be a hard bone1 it is an old one4 ,fish are judged by the liveliness of their eyes1 and bright red of their gills4 ,dredge every thing with flour before it is put on to boil1 and be sure to add salt to the water4 ,fish1 and all other articles for frying1 after being nicely prepared1 should be laid on a board and dredged with flour or meal mixed with salt3 when it becomes dry on one side1 turn it1 and dredge the other4 ,for broiling1 have very clear coals1 sprinkle a little salt and pepper over the pieces1 and when done1 dish them1 and pour over some melted butter and chopped parsley--this is for broiled veal1 wild fowl1 birds or poultry3 beef-steaks and mutton chops require only a table-spoonful of hot water to be poured over4 ,slice an onion in the dish before you put in the steaks or chops1 and garnish both with rasped horse-radish4 ,to have viands served in perfection1 the dishes should be made hot1 either by setting them over hot water1 or by putting some in them1 and the instant the meats are laid in and garnished1 put on a pewter dish cover4 ,a dinner looks very enticing1 when the steam rises from each dish on removing the covers1 and if it be judiciously ordered1 will have a double relish4 ,profusion is not elegance--a dinner justly calculated for the company1 and consisting for the greater part of small articles1 correctly prepared1 and neatly served up1 will make a much more pleasing appearance to the sight1 and give a far greater gratification to the appetite1 than a table loaded with food1 and from the multiplicity of dishes1 unavoidably neglected in the preparation1 and served up cold4 ,there should always be a supply of brown flour kept in readiness to thicken brown gravies1 which must be prepared in the following manner3 put a pint of flour in a ,dutch oven1 with some coals under it2 keep constantly stirring it until it is uniformly of a dark brown1 but none of it burnt1 which would look like dirt in the gravy4 ,all kitchens should be provided with a saw for trimming meat1 and also with larding needles4 99 99 99 99 99 ,,beef ,a-,,la-,,mode4 ,take the bone from a round of beef1 fill the space with a forcemeat made of the crumbs of a stale loaf1 four ounces of marrow1 two heads of garlic chopped with thyme and parsley1 some nutmeg1 cloves1 pepper and salt1 mix it to a paste with the yelks of four eggs beaten1 stuff the lean part of the round with it1 and make balls of the remainder2 sew a fillet of strong linen wide enough to keep it round and compact1 put it in a vessel just sufficiently large to hold it1 add a pint of red wine1 cover it with sheets of tin or iron1 set it in a brick oven properly heated1 and bake it three hours2 when done1 skim the fat from the gravy1 thicken it with brown flour1 add some mushroom and walnut catsup1 and serve it up garnished with forcemeat balls fried4 ,it is still better when eaten cold with sallad4 99 99 99 99 99 ,,brisket ,,of ,,beef ,,baked4 ,bone a brisket of beef1 and make holes in it with a sharp knife about an inch apart1 fill them alternately with fat bacon1 parsley and oysters1 all chopped small and seasoned with pounded cloves and nutmeg1 pepper and salt1 dredge it well with flour1 lay it in a pan with a pint of red wine and a large spoonful of lemon pickle2 bake it three hours1 take the fat from the gravy and strain it2 serve it up garnished with green pickles4 99 99 99 99 99 ,,beef ,,olives4 ,cut slices from a fat rump of beef six inches long and half an inch thick1 beat them well with a pestle2 make a forcemeat of bread crumbs1 fat bacon chopped1 parsley1 a little onion1 some shred suet1 pounded mace1 pepper and salt2 mix it up with the yelks of eggs1 and spread a thin layer over each slice of beef1 roll it up tight1 and secure the rolls with skewers1 set them before the fire1 and turn them till they are a nice brown2 have ready a pint of good gravy1 thickened with brown flour and a spoonful of butter1 a gill of red wine1 with two spoonsful of mushroom catsup1 lay the rolls in it1 and stew them till tender2 garnish with forcemeat balls4 99 99 99 99 99 ,,to ,,stew ,a ,,rump ,,of ,,beef4 ,take out as much of the bone as can be done with a saw1 that it may lie flat on the dish1 stuff it with forcemeat made as before directed1 lay it in a pot with two quarts of water1 a pint of red wine1 some carrots and turnips cut in small pieces and stewed over it1 a head of cellery cut up1 a few cloves of garlic1 some pounded cloves1 pepper and salt1 stew it gently till sufficiently done1 skim the fat off1 thicken the gravy1 and serve it up2 garnish with little bits of puff paste nicely baked1 and scraped horse-radish4 99 99 99 99 99 ,a ,,fricando ,,of ,,beef4 ,cut a few slices of beef six inches long1 two or three wide1 and one thick1 lard them with bacon1 dredge them well1 and make them a nice brown before a brisk fire2 stew them half an hour in a well seasoned gravy1 put some stewed sorrel or spinage in the dish1 lay on the beef1 and pour over a sufficient quantity of gravy2 garnish with fried balls4 99 99 99 99 99 ,,an ,,excellent ,,method ,,of ,,dressing ,,beef4 ,take a rib roasting piece that has been hanging ten days or a fortnight1 bone it neatly1 rub some salt over it and roll it tight1 binding it around with twine1 put the spit through the inner fold without sticking it in the flesh1 skewer it well and roast it nicely2 when nearly done1 dredge and froth it2 garnish with scraped horse-radish4 99 99 99 99 99 ,,to ,,collar ,a ,,flank ,,of ,,beef4 ,get a nice flank of beef1 rub it well with a large portion of saltpetre and common salt1 let it remain ten days1 then wash it clean1 take off the outer and inner skin with the gristle1 spread it on a board1 and cover the inside with the following mixture3 parsley1 sage1 thyme chopped fine1 pepper1 salt and pounded cloves2 roll it up1 sew a cloth over it1 and bandage that with tape1 boil it gently five or six hours1 when cold1 lay it on a board without undoing it1 put another board on the top1 with a heavy weight on it2 let it remain twenty-four hours1 take off the bandages1 cut a thin slice from each end1 serve it up garnished with green pickle and sprigs of parsley4 99 99 99 99 99 ,,to ,,make ,,hunters' ,,beef4 ,select a fine fat round weighing about twenty-five pounds1 take three ounces saltpetre1 one ounce of cloves1 half an ounce of alspice1 a large nutmeg1 and a quart of salt2 pound them all together very fine1 take the bone out1 rub it well with this mixture on both sides1 put some of it at the bottom of a tub just large enough to hold the beef1 lay it in and strew the remainder on the top1 rub it well every day for two weeks1 and spread the mixture over it2 at the end of this time1 wash the beef1 bind it with tape1 to keep it round and compact1 filling the hole where the bone was with a piece of fat1 lay it in a pan of convenient size1 strew a little suet over the top1 and pour on it a pint of water1 cover the pan with a coarse crust and a thick paper over that1 it will take five hours baking2 when cold take off the tape4 ,it is a delicious relish at twelve o'clock1 or for supper1 eaten with vinegar1 mustard1 oil1 or sallad4 ,skim the grease from the gravy and bottle it2 it makes an excellent seasoning for any made dish4 99 99 99 99 99 ,a ,,nice ,,little ,,dish ,,of ,,beef4 ,mince cold roast beef1 fat and lean1 very fine1 add chopped onion1 pepper1 salt1 and a little good gravy1 fill scollop shells two parts full1 and fill them up with potatos mashed smooth with cream1 put a bit of butter on the top1 and set them in an oven to brown4 99 99 99 99 99 ,,beef ,,steaks4 ,the best part of the beef for steaks1 is the seventh and eighth ribs1 the fat and lean are better mixed1 and it is more tender than the rump if it be kept long enough2 cut the steaks half an inch thick1 beat them a little1 have fine clear coals1 rub the bars of the gridiron with a cloth dipped in lard before you put it over the coals1 that none may drip to cause a bad smell1 put no salt on till you dish them1 broil them quick1 turning them frequently2 the dish must be very hot1 some slices of onion in it1 lay in the steaks1 sprinkle a little salt1 and pour over them a spoonful of water and one of mushroom catsup1 both made boiling hot1 garnish with scraped horse-radish1 and put on a hot dish cover4 ,every thing must be in readiness1 for the great excellence of a beef steak lies in having it immediately from the gridiron4 99 99 99 99 99 ,,to ,,hash ,,beef4 ,cut slices of raw beef1 put them in a stew pan with a little water1 some catsup1 a clove of garlic1 pepper and salt1 stew them till done1 thicken the gravy with a lump of butter rubbed into brown flour4 ,a hash may be made of any kind of meat that has been cooked1 but it is not so good1 and it is necessary to have a gravy prepared and seasoned1 and keep the hash over the fire only a few minutes to make it hot4 99 99 99 99 99 ,,beef ,,steak ,,pie4 ,cut nice steaks1 and stew them till half done1 put a puff paste in the dish1 lay in the steaks with a few slices of boiled ham1 season the gravy very high1 pour it in the dish1 put on a lid of paste and bake it4 99 99 99 99 99 ,,beef ,a-,,la-,,daube4 ,get a round of beef1 lard it well1 and put it in a ,dutch oven2 cut the meat from a shin of beef1 or any coarse piece in thin slices1 put round the sides and over the top some slices of bacon1 salt1 pepper1 onion1 thyme1 parsley1 cellery tops1 or seed pounded1 and some carrots cut small1 strew the pieces of beef over1 cover it with water1 let it stew very gently till perfectly done1 take out the round1 strain the gravy1 let it stand to be cold1 take off the grease carefully1 beat the whites of four eggs1 mix a little water with them1 put them to the gravy1 let it boil till it looks clear1 strain it1 and when cold1 put it over the beef4 99 99 99 99 99 ,,veal4 ,,directions ,,for ,,the ,,pieces ,,in ,,the ,,different ,,quarters ,,of ,,veal4 ,a loin of veal must always be roasted3 the fillet or leg may be dressed in various ways1 the knuckle or knee is proper for soup or for boiling2 these are the pieces that compose the hind quarter4 ,in the fore quarter1 the breast and rack admit variety in cooking2 the shoulder and neck are only fit for soup4 99 99 99 99 99 ,,veal ,,cutlets ,,from ,,the ,,fillet ,,or ,,leg4 ,cut off the flank and take the bone out1 then take slices the size of the fillet and half an inch thick1 beat two yelks of eggs light1 and have some grated bread mixed with pepper1 salt1 pounded nutmeg and chopped parsley2 beat the slices a little1 lay them on a board and wash the upper side with the egg1 cover it thick with the bread crumbs1 press them on with a knife1 and let them stand to dry a little1 that they may not fall off in frying1 then turn them gently1 put egg and crumbs on in the same manner1 put them into a pan of boiling lard1 and fry them a light brown2 have some good gravy ready1 season it with a tea-spoonful of curry powder1 a large one of wine1 and one of lemon pickle1 thicken with butter and brown flour1 drain every drop of lard from the cutlets1 lay them in the gravy1 and stew them fifteen or twenty minutes1 serve them up garnished with lemon cut in thin slices4 99 99 99 99 99 ,,veal ,,chops4 ,take the best end of a rack of veal1 cut it in chops1 with one bone in each1 leave the small end of the bone bare two inches1 beat them flat1 and prepare them with eggs and crumbs1 as the cutlets1 butter some half-sheets of white paper1 wrap one round each chop1 skewer it well1 leaving the bare bone out1 broil them till done1 and take care the paper does not burn2 have nice white sauce in a boat4 99 99 99 99 99 ,,veal ,,cutlets4 ,cut them from the fillet1 put them in a stew pan with a piece of nice pork1 a clove of garlic1 a bundle of thyme and parsley1 pepper and salt1 cover them with water and let them stew ten or fifteen minutes1 lay them on a dish1 and when cold cover them well with the crumb of stale bread finely grated1 mixed with the leaves of parsley chopped very small1 some pepper1 salt and grated nutmeg2 press these on the veal with a knife1 and when a little dried1 turn it and do the same to the other side2 put a good quantity of lard in a pan1 when it boils lay the cutlets in carefully that the crumbs may not fall2 fry them a little brown1 lay them on a strainer to drain off the grease1 do the same with the crumbs that have fallen in the pan3 while this is doing1 simmer the water they were boiled in to half a pint1 strain it and thicken with four ounces of butter and a little browned flour2 add a gill of wine and one of mushroom catsup1 put in the cutlets and crumbs1 and stew till tender2 add forcemeat balls4 99 99 99 99 99 ,,knuckle ,,of ,,veal4 ,boil a half pint of pearl barley in salt and water till quite tender1 drain the water from it and stir in a piece of butter1 put it in a deep dish2 have the knuckle nicely boiled in milk and water1 and lay it on the barley1 pour some parsley and butter over it4 99 99 99 99 99 ,,baked ,,fillet ,,of ,,veal4 ,take the bone out of the fillet1 wrap the flap around and sew it1 make a forcemeat of bread crumbs1 the fat of bacon1 a little onion chopped1 parsley1 pepper1 salt1 and a nutmeg pounded1 wet it with the yelks of eggs1 fill the place from which the bone was taken1 make holes around it with a knife and fill them also1 and lard the top2 put it in a ,dutch oven with a pint of water1 bake it sufficiently1 thicken the gravy with butter and brown flour1 add a gill of wine and one of mushroom catsup1 and serve it garnished with forcemeat balls fried4 99 99 99 99 99 ,,scotch ,,collops ,,of ,,veal4 ,they may be made of the nice part of the rack1 or cut from the fillet1 rub a little salt and pepper on them1 and fry them a light brown2 have a rich gravy seasoned with wine1 and any kind of catsup you choose1 with a few cloves of garlic1 and some pounded mace1 thicken it1 put the collops in and stew them a short time1 take them out1 strain the gravy over1 and garnish with bunches of parsley fried crisp1 and thin slices of middling of bacon1 curled around a skewer and boiled4 99 99 99 99 99 ,,veal ,,olives4 ,take the bone out of the fillet and cut thin slices the size of the leg1 beat them flat1 rub them with the yelk of an egg beaten1 lay on each piece a thin slice of boiled ham1 sprinkle salt1 pepper1 grated nutmeg1 chopped parsley1 and bread crumbs over all1 roll them up tight1 and secure them with skewers1 rub them with egg and roll them in bread crumbs1 lay them on a tin dripping pan1 and set them in an oven2 when brown on one side1 turn them1 and when sufficiently done1 lay them in a rich highly seasoned gravy made of proper thickness1 stew them till tender1 garnish with forcemeat balls and green pickles sliced4 99 99 99 99 99 ,,ragout ,,of ,a ,,breast ,,of ,,veal4 ,separate the joints of the brisket1 and saw off the sharp ends of the ribs1 trim it neatly1 and half roast it2 put it in a stew pan with a quart of good gravy seasoned with wine1 walnut and mushroom catsup1 a tea-spoonful of curry powder1 and a few cloves of garlic2 stew it till tender1 thicken the gravy1 and garnish with sweatbreads nicely broiled4 99 99 99 99 99 ,,fricando ,,of ,,veal4 ,cut slices from the fillet an inch thick and six inches long1 lard them with slips of lean middling of bacon1 bake them a light brown1 stew them in well seasoned gravy1 made as thick as rich cream1 serve them up hot1 and lay round the dish sorrel stewed with butter1 pepper and salt1 till quite dry4 99 99 99 99 99 ,,to ,,make ,a ,,pie ,,of ,,sweetbreads ,,and ,,oysters4 ,boil the sweetbreads tender1 stew the oysters1 season them with pepper and salt1 and thicken with cream1 butter1 the yelks of eggs and flour1 put a puff paste at the bottom and around the sides of a deep dish1 take the oysters up with an egg spoon1 lay them in the bottom1 and cover them with the sweetbreads1 fill the dish with gravy1 put a paste on the top1 and bake it4 ,this is the most delicate pie that can be made4 ,the sweetbread of veal is the most delicious part1 and may be broiled1 fried1 or dressed in any way1 and is always good4 99 99 99 99 99 ,,mock ,,turtle ,,of ,,calf',s ,,head4 ,have the head nicely cleaned1 divide the chop from the skull1 take out the brains and tongue1 and boil the other parts till tender1 take them out of the water and put into it a knuckle of veal or four pounds of lean beef1 three onions chopped1 thyme1 parsley1 a tea-spoonful of pounded cloves1 the same of mace1 salt1 and cayenne pepper to your taste--boil these things together till reduced to a pint1 strain it1 and add two gills of red wine1 one of mushroom and one of walnut catsup1 thicken it with butter and brown flour2 the head must be cut in small pieces and stewed a few minutes in the gravy2 put a paste round the edge of a deep dish1 three folds1 one on the other1 but none on the bottom2 pour in the meat and gravy1 and bake it till the paste is done2 pick all strings from the brains1 pound them1 and add grated bread1 pepper and salt1 make them in little cakes with the yelk of an egg1 fry them a nice brown1 boil six egg's hard1 leave one whole and divide the others exactly in two1 have some bits of paste nicely baked2 when the head is taken from the oven1 lay the whole egg in the middle1 and dispose the others1 with the brain cakes and bits of paste tastily around it4 ,if it be wanted as soup1 do not reduce the gravy so much1 and after stewing the head1 serve it in a tureen with the brain cakes and forcemeat balls fried1 in place of the eggs and paste4 ,the tongue should be salted and put in brine2 they are very delicate1 and four of them boiled and pealed1 and served with four small chickens boiled1 make a handsome dish1 either cold or hot1 with parsley and butter poured over them4 99 99 99 99 99 ,,to ,,grill ,a ,,calf',s ,,head4 ,clean and divide it as for the turtle1 take out the brains and tongue1 boil it tender1 take the eyes out whole1 and cut the flesh from the skull in small pieces2 take some of the water it was boiled in for gravy1 put to it salt1 cayenne pepper1 a grated nutmeg1 with a spoonful of lemon pickle2 stew it till it is well flavoured1 take the jowl or chop1 take out the bones1 and cover it with bread crumbs1 chopped parsley1 pepper and salt1 set it in an oven to brown1 thicken the gravy with the yelks of two eggs and a spoonful of butter rubbed into two of flour1 stew the head in it a few minutes1 put it in the dish1 and lay the grilled chop on it2 garnish it with brain cakes and broiled sweetbreads4 99 99 99 99 99 ,,to ,,collar ,a ,,calf',s ,,head4 ,after cleaning it nicely1 saw the bone down the middle of the skull1 but do not separate the head1 take out the brains and tongue1 boil it tender enough to remove the bones1 which must be taken entirely out2 lay it on a board1 have a good quantity of chopped parsley seasoned with mace1 nutmeg1 pepper and salt--spread a layer of this1 then one of thick slices of ham1 another of parsley and one of ham1 roll it up tight1 sew a cloth over it1 and bind that round with tape2 boil it half an hour1 and when cold press it4 ,it must be kept covered with vinegar and water1 and is very delicious eaten with sallad or oil and vinegar4 99 99 99 99 99 ,,calf',s ,,heart1 ,a ,,nice ,,dish4 ,take the heart and liver from the harslet1 and cut off the windpipe1 boil the lights very tender1 and cut them in small pieces--take as much of the water they were boiled in as will be sufficient for gravy2 add to it a large spoonful of white wine1 one of lemon pickle1 some grated nutmeg1 pepper and salt1 with a large spoonful of butter1 mixed with one of white flour2 let it boil a few minutes1 and put in the minced lights1 set it by till the heart and liver are ready1 cut the ventricle out of the heart1 wash it well1 lard it all over with narrow slips of middling1 fill the cavity with good forcemeat1 put it in a pan on the broad end1 that the stuffing may not come out2 bake it a nice brown1 slice the liver an inch thick and broil it1 make the mince hot1 set the heart upright in the middle of the dish1 pour it around1 lay the broiled liver on1 and garnish with bunches of fried parsley2 it should be served up extremely hot4 99 99 99 99 99 ,,calf',s ,,feet ,,fricassee4 ,boil the feet till very tender1 cut them in two and pull out the large bones1 have half a pint of good white gravy1 add to it a spoonful of white wine1 one of lemon pickle1 and some salt1 with a tea-spoonful of curry powder1 stew the feet in it fifteen minutes1 and thicken it with the yelks of two eggs1 a gill of milk1 a large spoonful of butter1 and two of white flour1 let the thickening be very smooth1 shake the stew pan over the fire a few minutes1 but do not let it boil lest the eggs and milk should curdle4 99 99 99 99 99 ,,to ,,fry ,,calf',s ,,feet4 ,prepare them as for the fricassee1 dredge them well with flour and fry them a light brown1 pour parsley and butter over1 and garnish with fried parsley4 99 99 99 99 99 ,,to ,,prepare ,,rennet4 ,take the stomach from the calf as soon as it is killed--do not wash it1 but hang it in a dry cool place for four or five days2 then turn it inside out1 slip off all the curd nicely with the hand1 fill it with a little saltpetre mixed with the quantity of salt necessary1 and lay it in a small stone pot1 pour over it a small tea-spoonful of vinegar1 and sprinkle a handful of salt over it1 cover it closely and keep it for use4 ,you must not wash it--that would weaken the gastric juice1 and injure the rennet4 ,after it has been salted six or eight weeks1 cut off a piece four or five inches long1 put it in a large mustard bottle1 or any vessel that will hold about a pint and a half2 put on it five gills of cold water1 and two gills of rose brandy--stop it very close1 and shake it when you are going to use it3 a table-spoonful of this is sufficient for a quart of milk4 ,it must be prepared in very cool weather1 and if well done1 will keep more than a year4 99 99 99 99 99 ,,to ,,hash ,a ,,calf',s ,,head4 ,boil the head till the meat is almost enough for eating2 then cut it in thin slices1 take three quarters of a pint of good gravy1 and add half a pint of white wine1 half a nutmeg1 two anchovies1 a small onion stuck with cloves1 and a little mace2 boil these up in the liquor for a quarter of an hour1 then strain it and boil it up again2 put in the meat1 with salt to your taste1 let it stew a little1 and if you choose it1 you may add some sweetbreads1 and make some forcemeat balls with veal2 mix the brains with the yelks of eggs and fry them to lay for a garish4 ,when the head is ready to be sent in1 stir in a bit of butter4 99 99 99 99 99 ,,to ,,bake ,a ,,calf',s ,,head4 ,divide the calf's head1 wash it clean1 and having the yelks of two eggs well beaten1 wash the outside of the head all over with them1 and on that strew raspings of bread sifted1 pepper1 salt1 nutmeg and mace powdered2 also1 the brains cut in pieces and dipped in thick butter1 then cover the head with bits of butter1 pour into the pan some white wine and water1 with as much gravy1 and cover it close4 ,let it be baked in a quick oven1 and when it is served up1 pour on some strong gravy1 and garnish with slices of lemon1 red beet root pickled1 fried oysters and fried bread4 99 99 99 99 99 ,,to ,,stuff ,,and ,,roast ,a ,,calf',s ,,liver4 ,take a fresh calf's liver1 and having made a hole in it with a large knife run in lengthways1 but not quite through1 have ready a forced meat1 or stuffing made of part of the liver parboiled1 fat of bacon minced very fine1 and sweet herbs powdered2 add to these some grated bread and spice finely powdered1 with pepper and salt4 ,with this stuffing fill the hole in the liver1 which must be larded with fat bacon1 and then roasted1 flouring it well1 and basting with butter till it is enough4 ,this is to be served up hot1 with gravy sauce having a little wine in it4 99 99 99 99 99 ,,to ,,broil ,,calf',s ,,liver4 ,cut it in slices1 put over it salt and pepper2 broil it nicely1 and pour on some melted butter with chopped parsley after it is dished4 99 99 99 99 99 ,directions for cleaning ,calf's ,head and ,feet1 for those who live in the country and butcher their own meats4 ,as soon as the animal is killed1 have the head and feet taken off1 wash them clean1 sprinkle some pounded rosin all over the hairs1 then dip them in boiling water1 take them instantly out1 the rosin will dry immediately1 and they may be scraped clean with ease2 the feet should be soaked in water three or four days1 changing it daily2 this will make them very white4 99 99 99 99 99 ,,lamb4 ,,to ,,roast ,,the ,,fore-,,quarter1 c4 ,the fore-quarter should always be roasted and served with mint sauce in a boat2 chop the mint small and mix it with vinegar enough to make it liquid1 sweeten it with sugar4 ,the hind-quarter may be boiled or roasted1 and requires mint sauce2 it may also be dressed in various ways4 99 99 99 99 99 ,,baked ,,lamb4 ,cut the shank bone from a hind-quarter1 separate the joints of the loin1 lay it in a pan with the kidney uppermost1 sprinkle some pepper and salt1 add a few cloves of garlic1 a pint of water and a dozen large ripe tomatoes with the skins taken off1 bake it but do not let it be burnt1 thicken the gravy with a little butter and brown flour4 99 99 99 99 99 ,,fried ,,lamb4 ,separate the leg from the loin1 cut off the shank and boil the leg2 divide the loin in chops1 dredge and fry them a nice brown1 lay the leg in the middle of the dish1 and put the chops around1 pour over parsley and butter1 and garnish with fried parsley4 ,the leg cut into steaks and the loin into chops will make a fine fricassee1 or cutlets4 99 99 99 99 99 ,,to ,,dress ,,lamb',s ,,head ,,and ,,feet4 ,clean them very nicely1 and boil them till tender1 take off the flesh from the head with the eyes1 also mince the tongue and heart1 which must be boiled with the head2 split the feet in two1 put them with the pieces from the head and the mince1 into a pint of good gravy1 seasoned with pepper1 salt1 and tomato catsup1 or ripe tomatoes3 stew it till tender1 thicken the gravy1 and lay the liver cut in slices and broiled over it--garnish with crisp parsley and bits of curled bacon4 99 99 99 99 99 ,,mutton4 ,the saddle should always be roasted and garnished with scraped horse-radish4 ,see general observations on roasting4 ,mutton is in the highest perfection from ,august until ,christmas1 when it begins to decline in goodness4 99 99 99 99 99 ,,boiled ,,leg ,,of ,,mutton4 ,cut off the shank1 wrap the flank nicely round and secure it with skewers1 dredge it well with flour1 and put it on the fire in a kettle of cold water with some salt1 and three or four heads of garlic1 which will give it a delicately fine flavour2 skin it well1 and when nearly done1 take it from the fire and keep it hot and closely covered1 that the steam may finish it2 have carrots well boiled to put in the dish under it1 or turnips boiled1 mashed smooth and stewed with a lump of butter and salt1 lay the mutton on1 and pour over it butter melted with some flour in it1 and a cup full of capers with some of the vinegar2 shake them together over the fire till hot before you pour it on4 99 99 99 99 99 ,,roasted ,,leg4 ,prepare it as for boiling1 be very careful in spitting it1 cover it with paper and follow the directions for roasting1 serve it up garnished with scraped horse-radish4 99 99 99 99 99 ,,baked ,,leg ,,of ,,mutton4 ,take the flank off1 but leave all the fat1 cut out the bone1 stuff the place with a rich forcemeat1 lard the top and sides with bacon1 put it in a pan with a pint of water1 some chopped onion and cellery cut small1 a gill of red wine1 one of mushroom catsup and a tea-spoonful of curry powder1 bake it and serve it up with the gravy1 garnish with forcemeat balls fried4 99 99 99 99 99 ,,steaks ,,of ,a ,,leg ,,of ,,mutton4 ,cut off the flank1 take out the bone1 and cut it in large slices half an inch thick1 sprinkle some salt and pepper1 and broil it1 pour over it nice melted butter with capers2 a leg cut in the same way and dressed as directed for veal cutlets1 is very fine4 ,it is also excellent when salted as beef1 and boiled1 served up with carrots or turnips4 ,a shoulder of mutton is best when roasted1 but may be made into cutlets or in a harrico4 99 99 99 99 99 ,,to ,,harrico ,,mutton4 ,take the nicest part of the rack1 divide it into chops1 with one bone in each1 beat them flat1 sprinkle salt and pepper on them1 and broil them nicely2 make a rich gravy out of the inferior parts1 season it well with pepper1 a little spice1 and any kind of catsup you choose2 when sufficiently done1 strain it1 and thicken it with butter and brown flour1 have some carrots and turnips cut into small dice and boiled till tender1 put them in the gravy1 lay the chops in and stew them fifteen minutes2 serve them up garnished with green pickle4 99 99 99 99 99 ,,mutton ,,chops4 ,cut the rack as for the harrico1 broil them1 and when dished1 pour over them a gravy made with two large spoonsful of boiling water1 one of mushroom catsup1 a small spoonful of butter and some salt1 stir it till the butter is melted1 and garnish with horse-radish scraped4 99 99 99 99 99 ,,boiled ,,breast ,,of ,,mutton4 ,separate the joints of the brisket1 and saw off the sharp ends of the ribs1 dredge it with flour1 and boil it2 serve it up covered with onions--see onion sauce4 99 99 99 99 99 ,,breast ,,of ,,mutton ,,in ,,ragout4 ,prepare the breast as for boiling1 brown it nicely in the oven1 have a rich gravy well seasoned and thickened with brown flour1 stew the mutton in it till sufficiently done1 and garnish with forcemeat balls fried4 99 99 99 99 99 ,,to ,,grill ,a ,,breast ,,of ,,mutton4 ,prepare it as before1 score the top1 wash it over with the yelk of an egg1 sprinkle some salt1 and cover it with bread crumbs1 bake it1 and pour caper sauce in the dish4 ,it may also be roasted1 the skin taken off and frothed nicely1 serve it up with good gravy1 and garnish with current jelly cut in slices4 ,the neck of mutton is fit only for soup1 the liver is very good when broiled4 99 99 99 99 99 ,,boiled ,,shoulder ,,of ,,mutton4 ,put it in cold water with some salt1 and boil it till tender2 serve it up covered with onion sauce4 99 99 99 99 99 ,,shoulder ,,of ,,mutton ,,with ,,celery ,,sauce4 ,wash and clean ten heads of celery1 cut off the green tops and take off the outside stalks1 cut the heads in thin slices1 boil them tender in a little milk1 just enough for gravy1 add salt1 and thicken it with a spoonful of butter and some white flour2 boil the shoulder and pour the sauce over it4 99 99 99 99 99 ,,roasted ,,loin ,,of ,,mutton4 ,cut the loin in four pieces1 take off the skin1 rub each piece with salt1 wash them with the yelk of an egg1 and cover them thickly with bread crumbs1 chopped parsley1 pepper and salt2 wrap them up securely in paper1 put them on a bird spit1 and roast them2 put a little brown gravy in the dish1 and garnish with pickle4 99 99 99 99 99 ,,pork4 ,,to ,,cure ,,bacon4 ,hogs are in the highest perfection1 from two and a half to four years old1 and make the best bacon1 when they do not weigh more than one hundred and fifty or sixty at farthest2 they should be fed with corn1 six weeks at least1 before they are killed1 and the shorter distance they are driven to market1 the better will their flesh be4 ,to secure them against the possibility of spoiling1 salt them before they get cold2 take out the chine or back-bone from the neck to the tail1 cut the hams1 shoulders and middlings2 take the ribs from the shoulders and the leaf fat from the hams3 have such tubs as are directed for beef1 rub a large table spoonful of saltpetre on the inside of each ham1 for some minutes1 then rub both sides well with salt1 sprinkle the bottom of the tub with salt1 lay the hams with the skin downward1 and put a good deal of salt between each layer2 salt the shoulders and middlings in the same manner1 but less saltpetre is necessary2 cut the jowl or chop from the head1 and rub it with salt and saltpetre4 ,you should cut off the feet just above the knee joint2 take off the ears and nose1 and lay them in a large tub of cold water for souse4 ,when the jowls have been in salt two weeks1 hang them up to smoke--do so with the shoulders and middlings at the end of three weeks1 and the hams at the end of four4 ,if they remain longer in salt they will be hard4 ,remember to hang the hams and shoulders with the hocks down1 to preserve the juices4 ,make a good smoke every morning1 and be careful not to have a blaze2 the smoke-house should stand alone1 for any additional heat will spoil the meat4 ,during the hot weather1 beginning the first of ,april1 it should be occasionally taken down1 examined--rubbed with hickory ashes1 and hung up again4 ,the generally received opinion that saltpetre hardens meat1 is entirely erroneous3--it tends greatly to prevent putrefaction1 but will not make it hard2 neither will laying in brine five or six weeks in cold weather1 have that effect1 but remaining in salt too long1 will certainly draw off the juices1 and harden it4 ,bacon should be boiled in a large quantity of water1 and a ham is not done sufficiently1 till the bone on the under part comes off with ease4 ,new bacon requires much longer boiling than that which is old4 99 99 99 99 99 ,,to ,,make ,,souse4 ,let all the pieces you intend to souse1 remain covered with cold water twelve hours2 then wash them out1 wipe off the blood1 and put them again in fresh water2 soak them in this manner1 changing the water frequently1 and keeping it in a cool place1 till the blood is drawn away2 scrape and clean each piece perfectly nice1 mix some meal with water1 add salt to it1 and boil your souse gently1 until you can run a straw into the skin with ease4 ,do not put too much in the pot1 for it will boil to pieces and spoil the appearance4 ,the best way is to boil the feet in one pot1 the ears and nose in another1 and the heads in a third2 these should be boiled till you can take all the bones out2 let them get cold1 season the insides with pepper1 salt1 and a little nutmeg2 make it in a tight roll1 sew it up close in a cloth1 and press it lightly4 ,mix some more meal and cold water1 just enough to look white2 add salt1 and one-fourth of vinegar2 put your souse in different pots1 and keep it well covered with this mixture1 and closely stopped4 ,it will be necessary to renew this liquor every two or three weeks4 ,let your souse get quite cold after boiling1 before you put it in the liquor1 and be sure to use pale coloured vinegar1 or the souse will be dark4 ,some cooks singe the hair from the feet1 etcetera1 but this destroys the colour3 good souse will always be white4 99 99 99 99 99 ,,to ,,roast ,a ,,pig4 ,the pig must be very fat1 nicely cleaned1 and not too large to lie in the dish2 chop the liver fine and mix it with crumbs of bread1 chopped onion and parsley1 with pepper and salt1 make it into a paste with butter and an egg1 stuff the body well with it1 and sew it up1 spit it1 and have a clear fire to roast it2 baste with salt and water at first1 then rub it frequently with a lump of lard wrapped in a piece of clean linen2 this will make it much more crisp than basting it from the dripping pan4 ,when the pig is done1 take off the head1 separate the face from the chop1 cut both in two and take off the ears1 take out the stuffing1 split the pig in two parts lengthways1 lay it in the dish with the head1 ears1 and feet1 which have been cut off1 placed on each side1 put the stuffing in a bowl with a glass of wine1 and as much dripping as will make it sufficiently liquid1 put some of it under the pig1 and serve the rest in a boat4 99 99 99 99 99 ,,to ,,barbecue ,,shote4#a ,this is the name given in the southern states to a fat young hog1 which1 when the head and feet are taken off1 and it is cut into four quarters1 will weigh six pounds per quarter4 ,take a fore-quarter1 make several incisions between the ribs1 and stuff it with rich forcemeat2 put it in a pan with a pint of water1 two cloves of garlic1 pepper1 salt1 two gills of red wine1 and two of mushroom catsup1 bake it1 and thicken the gravy with batter and brown flour2 it must be jointed1 and the ribs cut across before it is cooked2 or it cannot be carved well2 lay it in the dish with the ribs uppermost2 if it be not sufficiently brown1 add a little burnt sugar to the gravy1 garnish with balls4 99 99 99 99 99 ,,to ,,roast ,a ,,fore-,,quarter ,,of ,,shote4 ,joint it for the convenience of carving1 roast it before a brisk fire2 when done1 take the skin off1 dredge and froth it1 put a little melted butter with some caper vinegar over it1 or serve it with mint sauce4 99 99 99 99 99 ,,to ,,make ,,shote ,,cutlets4 ,take the skin from the hind-quarter1 and cut it in pieces1 prepare them in the way directed for veal cutlets1 make a little nice gravy with the skin and the scraps of meat left1 thicken it with butter and brown flour1 and season it in any way you like4 99 99 99 99 99 ,,to ,,corn ,,shote4 ,rub a hind-quarter with saltpetre and common salt1 let it lie ten days1 then boil it1 and put either carrots or parsnips under it4 99 99 99 99 99 ,,shote',s ,,head4 ,take out the brains1 and boil the head till quite tender1 cut the heart and liver from the harslet1 and boil the feet with the head2 cut all the meat from the head in small pieces1 mince the tongue and chop the brains small1 take some of the water the head was boiled in1 season it with onion1 parsley and thyme1 all chopped fine1 add any kind of catsup--thicken it with butter and brown flour1 stew the whole in it fifteen minutes1 and put it in the dish3 have the heart roasted to put in the middle1 lay the broiled liver around1 and garnish it with green pickle4 99 99 99 99 99 ,,leg ,,of ,,pork ,,with ,,pease ,,pudding4 ,boil a small leg of pork that has been sufficiently salted1 score the top and serve it up2 the pudding must be in a separate dish2 get small delicate pease1 wash them well1 and tie them in a cloth1 allowing a little room for swelling1 boil them with the pork1 then mash and season them1 tie them up again and finish boiling it2 take care not to break the pudding in turning it out4 99 99 99 99 99 ,,stewed ,,chine4 ,take the neck chine1 rub it well with salt1 lay it in a pan1 put it in a pint of water1 and fill it up with sweet potatos nicely washed1 but not peeled1 cover it close and bake it till done2 serve it up with the potatos1 put a little of the gravy in the dish4 99 99 99 99 99 ,,to ,,toast ,a ,,ham4 ,boil it well1 take off the skin1 and cover the top thickly with bread crumbs1 put it in an oven to brown1 and serve it up4 99 99 99 99 99 ,,to ,,stuff ,a ,,ham4 ,take a well smoked ham1 wash it very clean1 make incisions all over the top two inches deep1 stuff them quite full with parsley chopped small and some pepper1 boil the ham sufficiently2 do not take off the skin4 ,it must be eaten cold4 99 99 99 99 99 ,,soused ,,feet ,,in ,,ragout4 ,split the feet in two1 dredge them with flour and fry them a nice brown2 have some well seasoned gravy thickened with brown flour and butter2 stew the feet in it a few minutes4 99 99 99 99 99 ,,to ,,make ,,sausages4 ,take the tender pieces of fresh pork1 chop them exceedingly fine--chop some of the leaf fat1 and put them together in the proportion of three pounds of pork to one of fat1 season it very high with pepper and salt1 add a small quantity of dried sage rubbed to a powder1 have the skins nicely prepared1 fill them and hang them in a dry place4 ,sausages are excellent made into cakes and fried1 but will not keep so well as in skins4 99 99 99 99 99 ,,to ,,make ,,black ,,puddings4 ,catch the blood as it runs from the hog1 stir it continually till cold to prevent its coagulating2 when cold thicken it with boiled rice or oatmeal1 add leaf fat chopped small1 pepper1 salt1 and any herbs that are liked1 fill the skins and smoke them two or three days2 they must be boiled before they are hung up1 and prick them with a fork to keep them from bursting4 99 99 99 99 99 ,a ,,sea ,,pie4 ,lay at the bottom of a small ,dutch oven some slices of boiled pork or salt beef1 then potatos and onions cut in slices1 salt1 pepper1 thyme and parsley shred fine1 some crackers soaked1 and a layer of fowls cut up1 or slices of veal2 cover them with a paste not too rich1 put another layer of each article1 and cover them with paste until the oven is full2 put a little butter between each layer1 pour in water till it reaches the top crust1 to which you must add wine1 catsup of any kind you please1 and some pounded cloves2 let it stew until there is just gravy enough left2 serve it in a deep dish and pour the gravy on4 99 99 99 99 99 ,,to ,,make ,,paste ,,for ,,the ,,pie4 ,pour half a pound of butter or dripping1 boiling hot1 into a quart of flour1 add as much water as will make it a paste1 work it and roll it well before you use it4 ,it is quite a savoury paste4 99 99 99 99 99 ,,bologna ,,sausages4 ,take one pound of bacon--fat and lean1 one ditto veal1 do41 pork1 do41 suet1 chop all fine1 season highly3 fill the skins1 prick and boil them an hour1 and hang them to dry--grated bread or boiled rice may be added3 clean the skins with salt and vinegar4 99 99 99 99 99 ,,fish4 ,,to ,,cure ,,herrings4 ,the best method for preserving herrings1 and which may be followed with ease1 for a small family1 is to take the brine left of your winter stock for beef1 to the fishing place1 and when the seine is hauled1 to pick out the largest herrings1 and throw them alive into the brine2 let them remain twenty-four hours1 take them out and lay them on sloping planks1 that the brine may drain off2 have a tight barrel1 put some coarse alum salt at the bottom1 then put in a layer of herrings--take care not to bruise them2 sprinkle over it alum salt and some saltpetre1 then fish1 salt1 and saltpetre1 till the barrel is full2 keep a board over it4 ,should they not make brine enough to cover them in a few weeks1 you must add some1 for they will be rusty if not kept under brine4 ,the proper time to salt them is when they are quite fat3 the scales will adhere closely to a lean herring1 but will be loose on a fat one--the former is not fit to be eaten4 ,do not be sparing of salt when you put them up4 ,when they are to be used1 take a few out of brine1 soak them an hour or two1 scale them nicely1 pull off the gills1 and the only entrail they have will come with them2 wash them clean and hang them up to dry4 ,when to be broiled1 take half a sheet of white paper1 rub it over with butter1 put the herring in1 double the edges securely1 and broil without burning it4 ,the brine the herrings drink before they die1 has a wonderful effect in preserving their juices3 when one or two years old1 they are equal to anchovies4 99 99 99 99 99 ,,to ,,bake ,,sturgeon4 ,get a piece of sturgeon with the skin on1 the piece next to the tail1 scrape it well1 cut out the gristle1 and boil it about twenty minutes to take out the oil2 take it up1 pull off the large scales1 and when cold1 stuff it with forcemeat1 made of bread crumbs1 butter1 chopped parsley1 pepper and salt1 put it in a ,dutch oven just large enough to hold it1 with a pint and a half of water1 a gill of red wine1 one of mushroom catsup1 some salt and pepper1 stew it gently till the gravy is reduced to the quantity necessary to pour over it2 take up your sturgeon carefully1 thicken the gravy with a spoonful of butter rubbed into a large one of brown flour2--see that it is perfectly smooth when you put it in the dish4 99 99 99 99 99 ,,to ,,make ,,sturgeon ,,cutlets4 ,the tail piece is the best2 skin it and cut off the gristle1 cut it into slices about half an inch thick1 sprinkle over them pepper and salt1 dredge them with flour1 and fry them a nice light brown2 have ready a pint of good gravy1 seasoned with catsup1 wine1 and a little pounded cloves1 and thickened with brown flour and butter2 when the cutlets are cold1 put them into the gravy and stew them a few minutes2 garnish the dish with nice forcemeat balls and parsley fried crisp4 99 99 99 99 99 ,,sturgeon ,,steaks4 ,cut them as for the cutlets1 dredge them1 and fry them nicely2 dish them quickly lest they get cold2 pour over melted butter with chopped parsley1 and garnish with fried parsley4 99 99 99 99 99 ,,to ,,boil ,,sturgeon4 ,leave the skin on1 which must be nicely scraped1 take out the gristle1 rub it with salt1 and let it lie an hour1 then put it on in cold water with some salt and a few cloves of garlic2 it must be dredged with flour before it is put into the water1 skim it carefully1 and when dished1 pour over it melted butter with chopped parsley1 a large spoonful of mushroom catsup1 one of lemon pickle1 and one of pepper vinegar2 send some of it to table in a sauce boat2--the sturgeon being a dry fish1 rich sauce is necessary4 99 99 99 99 99 ,,to ,,bake ,a ,,shad4 ,the shad is a very indifferent fish unless it be large and fat2 when you get a good one1 prepare it nicely1 put some forcemeat inside1 and lay it at full length in a pan with a pint of water1 a gill of red wine1 one of mushroom catsup1 a little pepper1 vinegar1 salt1 a few cloves of garlic1 and six cloves3 stew it gently till the gravy is sufficiently reduced2 there should always be a fish-slice with holes to lay the fish on1 for the convenience of dishing without breaking it2 when the fish is taken up1 slip it carefully into the dish2 thicken the gravy with butter and brown flour1 and pour over it4 99 99 99 99 99 ,,to ,,boil ,a ,,shad4 ,get a nice fat shad1 fresh from the water1 that the skin may not crack in boiling1 put it in cold water on a slice1 in a kettle of proper length1 with a wine glass of pale vinegar1 salt1 a little garlic1 and a bundle of parsley2 when it is done1 drain all the water from the fish1 lay it in the dish1 and garnish with scraped horse-radish2 have a sauce boat of nice melted butter1 to mix with the different catsups1 as taste shall direct4 99 99 99 99 99 ,,to ,,roast ,a ,,shad4 ,fill the cavity with good forcemeat1 sew it up1 and tie it on a board of proper size1 cover it with bread crumbs1 with some salt and pepper1 set it before the fire to roast2 when done on one side1 turn it1 tie it again1 and when sufficiently done1 pull out the thread1 and serve it up with butter and parsley poured over it4 99 99 99 99 99 ,,to ,,broil ,a ,,shad4 ,separate one side from the back-bone1 so that it will lie open without being split in two2 wash it clean1 dry it with a cloth1 sprinkle some salt and pepper on it1 and let it stand till you are ready to broil it2 have the gridiron hot and well greased1 broil it nicely1 and pour over it melted butter4 99 99 99 99 99 ,,to ,,boil ,,rock ,,fish4 ,the best part of the rock is the head and shoulders--clean it nicely1 put it into the fish kettle with cold water and salt1 boil it gently and skim it well2 when done1 drain off the water1 lay it in the dish1 and garnish with scraped horse-radish2 have two boats of tatter nicely melted with chopped parsley1 or for a change1 you may have anchovy butter2 the roe and liver should be fried and served in separate dishes4 ,if any of the rock be left1 it will make a delicious dish next day2--pick it in small pieces1 put it in a stew pan with a gill of water1 a good lump of butter1 some salt1 a large spoonful of lemon pickle1 and one of pepper vinegar--shake it over the fire till perfectly hot1 and serve it up4 ,it is almost equal to stewed crab4 99 99 99 99 99 ,,to ,,fry ,,perch4 ,clean the fish nicely1 but do not take out the roes1 dry them on a cloth1 sprinkle some salt1 and dredge them with flour1 lay them separately on a board2 when one side is dry1 turn them1 sprinkle salt and dredge the other side2 be sure the lard boils when you put the fish in1 and fry them with great care2 they should be a yellowish brown when done4 ,send melted butter or anchovy sauce in a boat4 99 99 99 99 99 ,,to ,,pickle ,,oysters4 ,select the largest oysters1 drain off their liquor1 and wash them in clean water2 pick out the pieces of shells that may be left1 put them in a stew pan with water proportioned to the number of oysters1 some salt1 blades of mace1 and whole black pepper2 stew them a few minutes1 then put them in a pot1 and when cold1 add as much pale vinegar as will give the liquor an agreeable acid4 99 99 99 99 99 ,,to ,,make ,a ,,curry ,,of ,,catfish4 ,take the white channel catfish1 cut off their heads1 skin and clean them1 cut them in pieces four inches long1 put as many as will be sufficient for a dish into a stew pan with a quart of water1 two onions1 and chopped parsley2 let them stew gently till the water is reduced to half a pint1 take the fish out and lay them on a dish1 cover them to keep them hot1 rub a spoonful of butter into one of flour1 add a large tea-spoonful of curry powder1 thicken the gravy with it1 shake it over the fire a few minutes1 and pour it over the fish2 be careful to have the gravy smooth4 99 99 99 99 99 ,,to ,,dress ,a ,,cod',s ,,head ,,and ,,shoulders4 ,take out the gills and the blood from the bone1 wash the head very clean1 rub over it a little salt1 then lay it on your fish plate2 throw in the water a good handful of salt1 with a glass of vinegar1 then put in the fish1 and let it boil gently half an hour2 if it is a large one1 three quarters2 take it up very carefully1 strip the skin nicely off1 set it before a brisk fire1 dredge it all over with flour1 and baste it well with butter2 when the froth begins to rise1 throw over it some very fine white bread crumbs2 you must keep basting it all the time to make it froth well2 when it is a fine light brown1 dish it up1 and garnish it with a lemon cut in slices1 scraped horse-radish1 barberries1 a few small fish fried and laid around it1 or fried oysters--cut the roe and liver in slices1 and lay over it a little of the lobster out of the sauce in lumps1 and then serve it up4 99 99 99 99 99 ,,to ,,make ,,sauce ,,for ,,the ,,cod',s ,,head4 ,take a lobster1 if it be alive1 stick a skewer in the rent of the tail1 7to keep the water out17 throw a handful of salt in the water2 when it boils1 put in the lobster1 and boil it half an hour2 if it has spawn on it1 pick them off1 and pound them exceedingly fine in a marble mortar1 and put them into half a pound of good melted butter1 then take the meat out of the lobster1 pull it in bits1 and put it in your butter1 with a meat spoonful of lemon pickle1 and the same of walnut catsup1 a slice of lemon1 one or two slices of horse-radish1 a little beaten mace1 salt and cayenne to your taste2 boil them one minute1 then take out the horse-radish and lemon1 and serve it up in your sauce boat4 ,n4,b4 ,if you cannot get lobsters1 you may make shrimp1 cockle1 or muscle sauce1 the same way2 if there can be no shell fish got1 you then may add two anchovies cut small1 a spoonful of walnut liquor1 a large onion stuck with cloves--strain and put it in the sauce boat4 99 99 99 99 99 ,,to ,,dress ,a ,,salt ,,cod4 ,steep your salt fish in water all night1 with a glass of vinegar2 it will take out the salt1 and make it taste like fresh fish2 the next day boil it2 when it is enough take off the skin1 pull it in fleaks into your dish1 then pour egg sauce over it1 or parsnips boiled and beat fine1 with butter and cream2 send it to the table on a water plate1 for it will soon grow cold4 99 99 99 99 99 ,,matelote ,,of ,,any ,,kind ,,of ,,firm ,,fish4 ,cut the fish in pieces six inches long1 put it in a pot with onion1 parsley1 thyme1 mushrooms1 a little spice1 pepper and salt--add red wine and water enough for gravy1 set it on a quick fire and reduce it one-third1 thicken with a spoonful of butter and two of flour2 put it in a dish with bits of bread fried in butter1 and pour the gravy over it4 99 99 99 99 99 ,,chowder1 ,a ,,sea ,,dish4 ,take any kind of firm fish1 cut it in pieces six inches long1 sprinkle salt and pepper over each piece1 cover the bottom of a small ,dutch oven with slices of salt pork about half boiled1 lay in the fish1 strewing a little chopped onion between2 cover with crackers that have been soaked soft in milk1 pour over it two gills of white wine1 and two of water2 put on the top of the oven1 and stew it gently about an hour2 take it out carefully1 and lay it in a deep dish2 thicken the gravy with a little flour and a spoonful of butter1 add some chopped parsley1 boil it a few minutes1 and pour it over the fish--serve it up hot4 99 99 99 99 99 ,,to ,,pickle ,,sturgeon4 ,the best sturgeons are the small ones1 about four feet long without the head1 and the best part is the one near the tail4 ,after the sturgeon is split through the back bone1 take a piece with the skin on1 which is essential to its appearance and goodness1 cut off the gristle1 scrape the skin well1 wash it1 and salt it--let it lie twenty-four hours1 wipe off the salt1 roll it1 and tie it around with twine1 put it on in a good deal of cold water1 let it boil till you can run a straw easily into the skin1 take it up1 pull off the large scales1 and when cold1 put it in a pot1 and cover it with one part vinegar1 and two of salt and water2 keep it closely stopped1 and when served1 garnish with green fennel4 99 99 99 99 99 ,,to ,,caveach ,,fish4 ,cut the fish in pieces the thickness of your hand1 wash it and dry it in a cloth1 sprinkle on some pepper and salt1 dredge it with flour1 and fry it a nice brown2 when it gets cold1 put it in a pot with a little chopped onion between the layers1 take as much vinegar and water as will cover it1 mix with it some oil1 pounded mace1 and whole black pepper1 pour it on1 and stop the pot closely4 ,this is a very convenient article1 as it makes an excellent and ready addition to a dinner or supper4 ,when served up1 it should be garnished with green fennel1 or parsley4 99 99 99 99 99 ,,to ,,dress ,,cod ,,fish4 ,boil the fish tender1 pick it from the bones1 take an equal quantity of ,irish potatos1 or parsnips boiled and chopped1 and the same of onions well boiled2 add a sufficiency of melted butter1 some grated nutmeg1 pepper1 and salt1 with a little brandy or wine2 rub them in a mortar till well mixed2 if too stiff1 liquify it with cream or thickened milk1 put paste in the bottom of a dish1 pour in the fish1 and bake it4 ,for change1 it may be baked in the form of patties4 99 99 99 99 99 ,,cod ,,fish ,,pie4 ,soak the fish1 boil it and take off the skin1 pick the meat from the bones1 and mince it very fine2 take double the quantity of your fish1 of stale bread grated2 pour over it as much new milk1 boiling hot1 as will wet it completely1 add minced parsley1 nutmeg1 pepper1 and made mustard1 with as much melted butter as will make it sufficiently rich2 the quantity must be determined by that of the other ingredients--beat these together very well1 add the minced fish1 mix it all1 cover the bottom of the dish with good paste1 pour the fish in1 put on a lid and bake it4 99 99 99 99 99 ,,to ,,dress ,,any ,,kind ,,of ,,salted ,,fish4 ,take the quantity necessary for the dish1 wash them1 and lay them in fresh water for a night2 then put them on the tin plate with holes1 and place it in the fish kettle--sprinkle over it pounded cloves and pepper1 with four cloves of garlic2 put in a bundle of sweet herbs and parsley1 a large spoonful of tarragon1 and two of common vinegar1 with a pint of wine2 roll one quarter of a pound of butter in two spoonsful of flour1 cut it in small pieces1 and put it over the fish--cover it closely1 and simmer it over a slow fire half an hour2 take the fish out carefully1 and lay it in the dish1 set it over hot water1 and cover it till the gravy has boiled a little longer--take out the garlic and herbs1 pour it over the fish1 and serve it up4 ,it is very good when eaten cold with salad1 garnished with parsley4 99 99 99 99 99 ,,to ,,fricassee ,,cod ,,sounds ,,and ,,tongues4 ,soak them all night in fresh water1 take off the skins1 cut them in two pieces1 and boil them in milk and water till quite tender1 drain them in a colander1 and season with nutmeg1 pepper1 and a little salt--take as much new milk as will make sauce for it1 roll a good lump of butter in flour1 melt it in the milk1 put the fish in1 set it over the fire1 and stir it till thick enough1 and serve it up4 99 99 99 99 99 ,,an ,,excellent ,,way ,,to ,,dress ,,fish4 ,dredge the fish well with flour1 sprinkle salt and pepper on them1 and fry them a nice brown2 set them by to get cold2 put a quarter of a pound of butter in a frying pan2 when it boils1 fry tomatos with the skins taken off1 parsley nicely picked1 and a very little chopped onion2 when done1 add as much water as will make sauce for the fish--season it with pepper1 salt1 and pounded cloves2 add some wine and mushroom catsup1 put the fish in1 and when thoroughly heated1 serve it up4 99 99 99 99 99 ,,fish ,a-,,la-,,daub4 ,boil as many large white perch as will be sufficient for the dish2 do not take off their heads1 and be careful not to break their skins2 when cold1 place them in the dish1 and cover them with savoury jelly broken4 ,a nice piece of rock-fish is excellent done in the same way4 99 99 99 99 99 ,,fish ,,in ,,jelly4 ,fill a deep glass dish half full of jelly--have as many small fish-moulds as will lie conveniently in it fill them with blanc mange2 when they are cold1 and the jelly set1 lay them on it1 as if going in different directions2 put in a little more jelly1 and let it get cold1 to keep the fish in their places--then fill the dish so as to cover them4 ,the jelly should be made of hog's feet1 very light coloured1 and perfectly transparent4 99 99 99 99 99 ,,to ,,make ,,egg ,,sauce ,,for ,a ,,salt ,,cod4 ,boil four eggs hard1 first half chop the white1 then put in the yelks1 and chop them both together1 but not very small2 put them into half a pound of good melted butter1 and let it boil up--then pour it on the fish4 99 99 99 99 99 ,,to ,,dress ,,cod ,,sounds4 ,steep your sounds as you do the salt cod1 and boil them in a large quantity of milk and water2 when they are very tender and white1 take them up1 and drain the water out and skin them2 then pour the egg sauce boiling hot over them1 and serve them up4 99 99 99 99 99 ,,to ,,stew ,,carp4 ,gut and scale your fish1 wash and dry them well with a clean cloth1 dredge them with flour1 fry them in lard until they are a light brown1 and then put them in a stew pan with half a pint of water1 and half a pint of red wine1 a meat spoonful of lemon pickle1 the same of walnut catsup1 a little mushroom powder and cayenne to your taste1 a large onion stuck with cloves1 and a slick of horse-radish2 cover your pan close up to keep in the steam2 let them stew gently over a stove fire1 till the gravy is reduced to just enough to cover your fish in the dish2 then take the fish out1 and put them on the dish you intend for the table1 set the gravy on the fire1 and thicken it with flour1 and a large lump of butter2 boil it a little1 and strain it over your fish2 garnish them with pickled mushrooms and scraped horse-radish1 and send them to the table4 99 99 99 99 99 ,,to ,,boil ,,eels4 ,clean the eels1 and cut off their heads1 dry them1 and turn them round on your fish plate1 boil them in salt and water1 and make parsley sauce for them4 99 99 99 99 99 ,,to ,,pitchcock ,,eels4 ,skin and wash your eels1 then dry them with a cloth1 sprinkle them with pepper1 salt1 and a little dried sage1 turn them backward and forward1 and skewer them2 rub a gridiron with beef suet1 broil them a nice brown1 put them on a dish with good melted butter1 and lay around fried parsley4 99 99 99 99 99 ,,to ,,broil ,,eels4 ,when you have skinned and cleansed your eels as before1 rub them with the yelk of an egg1 strew over them bread crumbs1 chopped parsley1 sage1 pepper1 and salt2 baste them well with butter1 and set them in a dripping pan2 serve them up with parsley and butter for sauce4 99 99 99 99 99 ,,to ,,scollop ,,oysters4 ,when the oysters are opened1 put them in a bowl1 and wash them out of their own liquor2 put some in the scollop shells1 strew over them a few bread crumbs1 and lay a slice of butter on them1 then more oysters1 bread crumbs1 and a slice of butter on the top2 put them into a ,dutch oven to brown1 and serve them up in the shells4 99 99 99 99 99 ,,to ,,fry ,,oysters4 ,take a quarter of a hundred of large oysters1 wash them and roll them in grated bread1 with pepper and salt1 and fry them a light brown2 if you choose1 you may add a little parsley1 shred fine4 ,they are a proper garnish for calves' head1 or most made dishes4 99 99 99 99 99 ,,to ,,make ,,oyster ,,loaves4 ,take little round loaves1 cut off the tops1 scrape out all the crumbs1 then put the oysters into a stew pan with the crumbs that came out of the loaves1 a little water1 and a good lump of butter2 stew them together ten or fifteen minutes1 then put in a spoonful of good cream1 fill your loaves1 lay the bit of crust carefully on again1 set them in the oven to crisp4 ,three are enough for a side dish4 99 99 99 99 99 ,,poultry1 c4 ,,to ,,roast ,a ,,goose4 ,chop a few sage leaves and two onions very fine1 mix them with a good lump of butter1 a tea-spoonful of pepper1 and two of salt1 put it in the goose1 then split it1 lay it down1 and dust it with flour2 when it is thoroughly hot1 baste it with nice lard2 if it be a large one1 it will require an hour and a half1 before a good clear fire2 when it is enough1 dredge and baste it1 pull out the spit1 and pour in a little boiling water4 99 99 99 99 99 ,,to ,,make ,,sauce ,,for ,a ,,goose4 ,pare1 core and slice some apples2 put them in a sauce pan1 with as much water as will keep them from burning1 set them over a very slow fire1 keep them closely covered till reduced to a pulp1 then put in a lump of butter1 and sugar to your taste1 beat them well1 and send them to the table in a china bowl4 99 99 99 99 99 ,,to ,,boil ,,ducks ,,with ,,onion ,,sauce4 ,scald and draw your ducks1 put them in warm water for a few minutes1 then take them out and put them in an earthen pot2 pour over them a pint of boiling milk1 and let them lie in it two or three hours2 when you take them out1 dredge them well with flour1 and put them in a copper of cold water2 put on the cover1 let them boil slowly twenty minutes1 then take them out1 and smother them with onion sauce4 99 99 99 99 99 ,,to ,,make ,,onion ,,sauce4 ,boil eight or ten large onions1 change the water two or three times while they are boiling2 when enough1 chop them on a board to keep them a good colour1 put them in a sauce pan with a quarter of a pound of butter and two spoonsful of thick cream2 boil it a little1 and pour it over the ducks4 99 99 99 99 99 ,,to ,,roast ,,ducks4 ,when you have drawn the ducks1 shred one onion and a few sage leaves1 put them into the ducks with pepper and salt1 spit and dust them with flour1 and baste them with lard2 if your fire be very hot1 they will roast in twenty minutes2 and the quicker they are roasted1 the better they will taste4 ,just before you take them from the spit1 dust them with flour and baste them4 ,get ready some gravy made of the gizzards and pinions1 a large blade of mace1 a few pepper corns1 a spoonful of catsup1 a tea-spoonful of lemon pickle2 strain it and pour it on the ducks1 and send onion sauce in a boat4 99 99 99 99 99 ,,to ,,boil ,a ,,turkey ,,with ,,oyster ,,sauce4 ,grate a loaf of bread1 chop a score or more of oysters fine1 add nutmeg1 pepper and salt to your taste1 mix it up into a light forcemeat with a quarter of a pound of butter1 a spoonful or two of cream1 and three eggs2 stuff the craw with it1 and make the rest into balls and boil them2 sew up the turkey1 dredge it well with flour1 put it in a kettle of cold water1 cover it1 and set it over the fire2 as the scum begins to rise1 take it off1 let it boil very slowly for half an hour1 then take off your kettle and keep it closely covered2 if it be of a middle size1 let it stand in the hot water half an hour1 the steam being kept in1 will stew it enough1 make it rise1 keep the skin whole1 tender1 and very white2 when you dish it1 pour on a little oyster sauce1 lay the balls round1 and serve it up with the rest of the sauce in a boat4 ,n4,b4 ,set on the turkey in time1 that it may stew as above2 it is the best way to boil one to perfection4 ,put it over the fire to heat1 just before you dish it up4 99 99 99 99 99 ,,to ,,make ,,sauce ,,for ,a ,,turkey4 ,as you open the oysters1 put a pint into a bowl1 wash them out of their own liquor1 and put them in another bowl2 when the liquor has settled1 pour it off into a sauce pan with a little white gravy1 and a tea-spoonful of lemon pickle--thicken it with flour and a good lump of butter2 boil it three or four minutes1 put in a spoonful of good cream1 add the oysters1 keep shaking them over the fire till they are quite hot1 but don't let them boil1 for it will make them hard and appear small4 99 99 99 99 99 ,,to ,,roast ,a ,,turkey4 ,make the forcemeat thus3 take the crumb of a loaf of bread1 a quarter of a pound of beef suet shred fine1 a little sausage meat or veal scraped and pounded very fine1 nutmeg1 pepper1 and salt to your taste2 mix it lightly with three eggs1 stuff the craw with it1 spit it1 and lay it down a good distance from the fire1 which should be clear and brisk2 dust and baste it several times with cold lard2 it makes the froth stronger than basting it with the hot out of the dripping pan1 and makes the turkey rise better2 when it is enough1 froth it up as before1 dish it1 and pour on the same gravy as for the boiled turkey1 or bread sauce2 garnish with lemon and pickles1 and serve it up2 if it be of a middle size1 it will require one hour and a quarter to roast4 99 99 99 99 99 ,,to ,,make ,,sauce ,,for ,a ,,turkey4 ,cut the crumb of a loaf of bread in thin slices1 and put it in cold water with a few pepper corns1 a little salt and onion--then boil it till the bread is quite soft1 beat it well1 put in a quarter of a pound of butter1 two spoonsful of thick cream1 and put it in the dish with the turkey4 99 99 99 99 99 ,,to ,,boil ,,fowls4 ,dust the fowls well with flour1 put them in a kettle of cold water1 cover it close1 set it on the fire2 when the scum begins to rise1 take it off1 let them boil very slowly for twenty minutes1 then take them off1 cover them close1 and the heat of the water will stew them enough in half an hour2 it keeps the skin whole1 and they will be both whiter and plumper than if they had boiled fast2 when you take them up1 drain them1 and pour over them white sauce or melted butter4 99 99 99 99 99 ,,to ,,make ,,white ,,sauce ,,for ,,fowls4 ,take a scrag of veal1 the necks of fowls1 or any bits of mutton or veal you have2 put them in a sauce pan with a blade or two of mace1 a few black pepper corns1 one anchovy1 a head of celery1 a bunch of sweet herbs1 a slice of the end of a lemon2 put in a quart of water1 cover it close1 let it boil till it is reduced to half a pint1 strain it1 and thicken it with a quarter of a pound of butter mixed with flour1 boil it five or six minutes1 put in two spoonsful of pickled mushrooms1 mix the yelks of two eggs with a tea cup full of good cream and a little nutmeg--put it in the sauce1 keep shaking it over the fire1 but don't let it boil4 99 99 99 99 99 ,,fricassee ,,of ,,small ,,chickens4 ,take off the legs and wings of four chickens1 separate the breasts from the backs1 cut off the necks and divide the backs across1 clean the gizzards nicely1 put them with the livers and other parts of the chicken1 after being washed clean1 into a sauce pan1 add pepper1 salt1 and a little mace1 cover them with water1 and stew them till tender--then take them out1 thicken half a pint of the water with two table spoonsful of flour rubbed into four ounces of butter1 add half a pint of new milk1 boil all together a few minutes1 then add a gill of white wine1 stirring it in carefully that it may not curdle2 put the chickens in1 and continue to shake the pan until they are sufficiently hot1 and serve them up4 99 99 99 99 99 ,,to ,,roast ,,large ,,fowls4 ,take the fowls when they are ready dressed1 put them down to a good fire1 dredge and baste them well with lard2 they will be near an hour in roasting2 make a gravy of the necks and gizzards1 strain it1 put in a spoonful of brown flour2 when you dish them1 pour on the gravy1 and serve them up with egg sauce in a boat4 99 99 99 99 99 ,,to ,,make ,,egg ,,sauce4 ,boil four eggs for ten minutes1 chop half the whites1 put them with the yelks1 and chop them both together1 but not very fine2 put them into a quarter of a pound of good melted butter1 and put it in a boat4 99 99 99 99 99 ,,to ,,boil ,,young ,,chickens4 ,put the chickens in scalding water2 as soon as the feathers will slip off1 take them out1 or it will make the skin hard and break3 when you have drawn them1 lay them in skimmed milk for two hours1 then truss and dust them well with flour1 put them in cold water1 cover them close1 set them over a very slow fire1 take off the scum1 let them boil slowly for five or six minutes1 take them off the fire1 keep them closely covered in the water for half an hour1 it will stew them enough2 when you are going to dish them1 set them over the fire to make them hot1 drain them1 and pour over white sauce made the same way as for the boiled fowls4 99 99 99 99 99 ,,to ,,roast ,,young ,,chickens4 ,when you kill young chickens1 pluck them very carefully1 truss and put them down to a good fire1 dredge and baste them with lard2 they will take a quarter of an hour in roasting2 froth them up1 lay them on the dish1 pour butter and parsley on1 and serve them up hot4 99 99 99 99 99 ,,fried ,,chickens4 ,cut them up as for the fricassee1 dredge them well with flour1 sprinkle them with salt1 put them into a good quantity of boiling lard1 and fry them a light brown2 fry small pieces of mush and a quantity of parsley nicely picked1 to be served in the dish with the chickens2 take half a pint of rich milk1 add to it a small bit of butter1 with pepper1 salt1 and chopped parsley2 stew it a little1 and pour it over the chickens1 and then garnish with the fried parsley4 99 99 99 99 99 ,,to ,,roast ,,woodcocks ,,or ,,snipes4 ,pluck1 but do not draw them1 put them on a small spit1 dredge and baste them well with lard1 toast a few slices of bread1 put them on a clean plate1 and set it under the birds while they are roasting2 if the fire be good1 they will take about ten minutes2 when you take them from the spit1 lay them upon the toasts on the dish1 pour melted butter round them1 and serve them up4 99 99 99 99 99 ,,to ,,roast ,,wild ,,ducks ,,or ,,teal4 ,when the ducks are ready dressed1 put in them a small onion1 pepper1 salt1 and a spoonful of red wine2 if the fire be good1 they will roast in twenty minutes2 make gravy of the necks and gizzards1 a spoonful of red wine1 half an anchovy1 a blade or two of mace1 one onion1 and a little cayenne pepper2 boil it till it is wasted to half a pint1 strain it through a hair sieve1 and pour it on the ducks--serve them up with onion sauce in a boat2 garnish the dish with raspings of bread4 99 99 99 99 99 ,,to ,,boil ,,pigeons4 ,scald the pigeons1 draw them1 take the craw out1 wash them in several waters1 cut off the pinions1 turn the legs under the wings1 dredge them1 and put them in soft cold water2 boil them slowly a quarter of an hour1 dish them up1 pour over them good melted butter1 lay round a little brocoli in bunches1 and send butter and parsley in a boat4 99 99 99 99 99 ,,to ,,roast ,,pigeons4 ,when you have dressed your pigeons as before1 roll a good lump of butter in chopped parsley1 with pepper and salt1 put it in your pigeons1 spit1 dust and baste them2 if the fire be good1 they will roast in twenty minutes2 when they are through1 lay round them bunches of asparagus1 with parsley and butter for sauce4 99 99 99 99 99 ,,to ,,roast ,,partridges ,,or ,,any ,,small ,,birds4 ,lard them with slips of bacon1 put them on a skewer1 tie it to the spit at both ends1 dredge and baste them1 let them roast ten minutes1 take the grated crumb of half a loaf of bread1 with a piece of butter1 the size of a walnut1 put it in a stew pan1 and shake it over a gentle fire till it is of a light brown1 lay it between your birds1 and pour over them a little melted butter4 99 99 99 99 99 ,,to ,,broil ,,rabbits4 ,when you have cased the rabbits1 skewer them with their heads straight up1 the fore-legs brought down1 and the hind-legs straight2 boil them three quarters of an hour at least1 then smother them with onion sauce1 made the same as for boiled ducks1 and serve them up4 99 99 99 99 99 ,,to ,,roast ,,rabbits4 ,when you have cased the rabbits1 skewer their heads with their mouths upon their backs1 stick their fore-legs into their ribs1 skewer the hind-legs doubled1 then make a pudding for them of the crumb of half a loaf of bread1 a little parsley1 sweet marjoram and thyme1 all shred fine1 nutmeg1 salt and pepper to your taste1 mix them up into a light stuffing1 with a quarter of a pound of butter1 a little good cream1 and two eggs2 put it into the body1 and sew them up2 dredge and baste them well with lard1 roast them near an hour1 serve them up with parsley and butter for sauce1 chop the livers1 and lay them in lumps round the edge of the dish4 99 99 99 99 99 ,,to ,,stew ,,wild ,,ducks4 ,having prepared the fowls1 rub the insides with salt1 pepper1 and a little powdered cloves2 put a shallot or two with a lump of butter in the body of each1 then lay them in a pan that will just hold them1 putting butter under and over them1 with vinegar and water1 and add pepper1 salt1 lemon peel1 and a bunch of sweet herbs2 then cover the pan close1 and let them stew till done--pass the liquor through a sieve1 pour it over the ducks1 and serve them up hot1 with a garnish of lemon sliced1 and raspings of bread fried4 ,the same way may teal1 c4 be dressed4 99 99 99 99 99 ,,to ,,dress ,,ducks ,,with ,,juice ,,of ,,oranges4 ,the ducks being singed1 picked1 and drawn1 mince the livers with a little scraped bacon1 some butter1 green onions1 sweet herbs and parsley1 seasoned with salt1 pepper1 and mushrooms2 these being all minced together1 put them into the bodies of the ducks1 and roast them1 covered with slices of bacon1 and wrapped up in paper2 then put a little gravy1 the juice of an orange1 a few shallots minced1 into a stew pan1 and shake in a little pepper2 when the ducks are roasted1 take off the bacon1 dish them1 and pour your sauce with the juice of oranges over them1 and serve them up hot4 99 99 99 99 99 ,,to ,,dress ,,ducks ,,with ,,onions4 ,stuff the ducks as before1 cut the roots off small onions1 blanch them in scalding water1 then pick and put them into a stew pan with a little gravy1 set them over a gentle fire1 and let them simmer2 when they are done1 thicken them with cream and flour1 and when the ducks are roasted1 dish them1 pour the ragout of onions over1 and serve them up hot4 99 99 99 99 99 ,,to ,,roast ,a ,,calf',s ,,head4 ,wash and pick the head very nicely2 having taken out the brains and tongue1 prepare a good quantity of forced meat1 with veal and suet well seasoned2 fill the hole of the head with this forced meat1 skewer and tie it together upon the spit1 and roast it for an hour and a half4 ,beat up the brains with a little sage and parsley shred fine1 a little salt1 and the yelks of two or three eggs2 boil the tongue1 peel1 and cut it into large dice1 fry that with the brains1 also some of the forced meat made up into balls1 and slices of bacon4 ,let the sauce be strong gravy1 with oysters1 mushrooms1 capers1 and a little white wine thickened4 99 99 99 99 99 ,,to ,,make ,a ,,dish ,,of ,,curry ,,after ,,the ,,east ,,indian ,,manner4 ,cut two chickens as for fricassee1 wash them clean1 and put them in a stew pan with as much water as will cover them2 sprinkle them with a large spoonful of salt1 and let them boil till tender1 covered close all the time1 and skim them well2 when boiled enough1 take up the chickens1 and put the liquor of them into a pan1 then put half a pound of fresh butter in the pan1 and brown it a little2 put into it two cloves of garlic1 and a large onion sliced1 and let these all fry till brown1 often shaking the pan2 then put in the chickens1 and sprinkle over them two or three spoonsful of curry powder2 then cover the pan close1 and let the chickens do till brown1 often shaking the pan2 then put in the liquor the chickens were boiled in1 and let all stew till tender2 if acid is agreeable squeeze the juice of a lemon or orange in it4 99 99 99 99 99 ,,dish ,,of ,,rice ,,to ,,be ,,served ,,up ,,with ,,the ,,curry1 ,,in ,a ,,dish ,,by ,,itself4 ,take half a pound of rice1 wash it clean in salt and water--then put it into two quarts of boiling water1 and boil it briskly twenty minutes2 strain it through a colander and shake it into a dish1 but do not touch it with your fingers nor with a spoon4 ,beef1 veal1 mutton1 rabbits1 fish1 c4 may be curried and sent to table with or without the dish of rice4 ,curry powder is used as a fine flavoured seasoning for fish1 fowls1 steaks1 chops1 veal cutlets1 hashes1 minces1 alamodes1 turtle soup1 and in all rich dishes1 gravies1 sauce1 c4 c4 99 99 99 99 99 ,,ochra ,,and ,,tomatos4 ,take an equal quantity of each1 let the ochra be young1 slice it1 and skin the tomatos2 put them into a pan without water1 add a lump of butter1 an onion chopped fine1 some pepper and salt1 and stew them one hour4 99 99 99 99 99 ,,gumbo--,a ,,west ,,india ,,dish4 ,gather young pods of ochra1 wash them clean1 and put them in a pan with a little water1 salt and pepper1 stew them till tender1 and serve them with melted butter4 ,they are very nutritious1 and easy of digestion4 99 99 99 99 99 ,,pepper ,,pot4 ,boil two or three pounds of tripe1 cut it in pieces1 and put it on the fire with a knuckle of veal1 and a sufficient quantity of water2 part of a pod of pepper1 a little spice1 sweet herbs according to your taste1 salt1 and some dumplins2 stew it till tender1 and thicken the gravy with butter and flour4 99 99 99 99 99 ,,spanish ,,method ,,of ,,dressing ,,giblets4 ,take the entrails of fat full grown fowls1 empty them of their contents--open them with a sharp knife1 scrape off the inner coat2 wash them clean1 and put them on to boil with the liver1 gizzard1 and other giblets2 add salt1 pepper1 and chopped onion--when quite tender1 set them by to cool2 put some nice dripping or butter in a pan1 when it boils put the giblets1 add salt1 fry them a nice brown2 when nearly done1 break six eggs in a bowl1 beat them a little1 pour them over the giblets1 stir them for a few minutes1 and serve them up4 99 99 99 99 99 ,,paste ,,for ,,meat ,,dumplins4 ,chop half a pound of suet very fine--add one and a quarter pound of flour1 and a little salt--mix it up with half a pint of milk1 knead it till it looks light2 take a bowl of proper size1 rub the inside with butter1 roll out the paste and lay it in2 parboil beef steaks1 mutton-chops1 or any kind of meat you like2 season it and lay it in the bowl--fill it with rich gravy1 close the paste over the top--get a very thick cloth that will keep out the water2 wet and flour it1 place it over the top of the bowl--gather it at bottom and tie it very securely2 the water must boil when you put it in--when done1 dip the top in cold water for a moment1 that the cloth may not stick to the paste2 untie and take it off carefully--put a dish on the bowl and turn it over--if properly made1 it will come out without breaking2 have gravy in a boat to eat with it4 99 99 99 99 99 ,,to ,,make ,,an ,,ollo--,a ,,spanish ,,dish4 ,take two pounds beef1 one pound mutton1 a chicken1 or half a pullet1 and a small piece of pork2 put them into a pot with very little water1 and set it on the fire at ten o'clock1 to stew gently2 you must sprinkle over it an onion chopped small1 some pepper and salt1 before you pour in the water2 at half after twelve1 put into the pot two or three apples or pears1 peeled and cut in two1 tomatos with the skin taken off1 cimblins cut in pieces1 a handful of mint chopped1 lima beans1 snaps1 and any kind of vegetable you like2 let them all stew together till three o'clock2 some cellery tops cut small1 and added at half after two1 will improve it much4 99 99 99 99 99 ,,ropa ,,veija--,,spanish4 ,peel the skin from ripe tomatos1 put them in a pan with a spoonful of melted butter1 some pepper and salt1 shred cold meat or fowl2 put it in1 and fry it sufficiently4 99 99 99 99 99 ,,chicken ,,pudding1 ,a ,,favourite ,,virginia ,,dish4 ,beat ten eggs very light1 add to them a quart of rich milk1 with a quarter of a pound of butter melted1 and some pepper and salt2 stir in as much flour as will make a thin good batter2 take four young chickens1 and after cleaning them nicely1 cut off the legs1 wings1 c4 put them all in a sauce pan1 with some salt and water1 and a bundle of thyme and parsley1 boil them till nearly done1 then take the chicken from the water and put it in the batter pour it in a dish1 and bake it2 send nice white gravy in a boat4 99 99 99 99 99 ,,to ,,make ,,polenta4 ,put a large spoonful of butter in a quart of water1 wet your corn meal with cold water in a bowl1 add some salt1 and make it quite smooth1 then put it in the buttered water when it is hot1 let it boil1 stirring it continually till done2 as soon as you can handle it1 make it into a ball1 and let it stand till quite cold--then cut it in thin slices1 lay them in the bottom of a deep dish so as to cover it1 put on it slices of cheese1 and on that a few bits of butter2 then mush1 cheese and butter1 until the dish is full2 put on the top thin slices of cheese and butter1 put the dish in a quick oven2 twenty or thirty minutes will bake it4 99 99 99 99 99 ,,macaroni4 ,boil as much macaroni as will fill your dish1 in milk and water1 till quite tender2 drain it on a sieve sprinkle a little salt over it1 put a layer in your dish then cheese and butter as in the polenta1 and bake it in the same manner4 99 99 99 99 99 ,,mock ,,macaroni4 ,break some crackers in small pieces1 soak them in milk until they are soft2 then use them as a substitute for macaroni4 99 99 99 99 99 ,,to ,,make ,,croquets4 ,take cold fowl or fresh meat of any kind1 with slices of ham1 fat and lean--chop them together very fine1 add half as much stale bread grated1 salt1 pepper1 grated nutmeg1 a tea-spoonful of made mustard1 a table-spoonful of catsup1 and a lump of butter2 knead all well together till it resembles sausage meat1 make them in cakes1 dip them in the yelk of an egg beaten1 cover them thickly with grated bread1 and fry them a light brown4 99 99 99 99 99 ,,to ,,make ,,vermecelli4 ,beat two or three fresh eggs quite light1 make them into a stiff paste with flour1 knead it well1 and roll it out very thin1 cut it in narrow strips1 give them a twist1 and dry them quickly on tin sheets4 ,it is an excellent ingredient in most soups1 particularly those that are thin4 ,noodles are made in the same manner1 only instead of strips they should be cut in tiny squares and dried4 ,they are also good in soups4 99 99 99 99 99 ,,common ,,patties4 ,take some veal1 fat and lean1 and some slices of boiled ham1 chop them very fine1 and season it with salt1 pepper1 grated nutmeg1 and a small quantity of parsley and thyme minced very fine2 with a little gravy make some paste1 cover the bottoms of small moulds1 fill them with the meat1 put thin lids on1 and bake them crisp2 five is enough for a side dish4 99 99 99 99 99 ,,eggs ,,in ,,croquets4 ,boil eighteen eggs1 separate the yelks and whites1 and cut them in dice2 pour over them a sauce a-la-creme1 7see sauce a-la-creme17 add a little grated bread1 mix all well together1 and let it get cold2 put in some salt and pepper1 make them into cakes1 cover them well on both sides with grated bread1 let them stand an hour1 and fry them a nice brown2 dry them a little before the fire1 and dish them while quite hot4 99 99 99 99 99 ,,omelette ,,souffle4 ,break six eggs1 beat the yelks and whites separately till very light1 then mix them1 add four table spoonsful of powdered sugar1 and a little grated lemon peel2 put a quarter of a pound of butter in a pan2 when melted1 pour in the eggs and stir them2 when they have absorbed the butter1 turn it on a plate previously buttered1 sprinkle some powdered sugar1 set it in a hot ,dutch oven1 and when a little brown1 serve it up for a desert4 99 99 99 99 99 ,,fondus4 ,put a pint of water1 and a lump of butter the size of an egg1 into a sauce pan2 stir in as much flour as will make a thick batter1 put it on the fire1 and stir it continually till it will not stick to the pan2 put it in a bowl1 add three quarters of a pound of grated cheese1 mix it well1 then break in two eggs1 beat them well1 then two more until you put in six2 when it looks very light1 drop it in small lumps on buttered paper1 bake it in a quick oven till of a delicate brown2 you may use corn meal instead of flour for a change4 99 99 99 99 99 ,a ,,nice ,,twelve ,o',,clock ,,luncheon4 ,cut some slices of bread tolerably thick1 and toast them slightly2 bone some anchovies1 lay half of one on each toast1 cover it well with grated cheese and chopped parsley mixed2 pour a little melted butter on1 and brown it with a salamander2 it must be done on the dish you send it to table in4 99 99 99 99 99 ,,eggs ,a-,,la-,,creme4 ,boil twelve eggs just hard enough to allow you to cut them in slices--cut some crusts of bread very thin1 put them in the bottom and round the sides of a moderately deep dish1 place the eggs in1 strewing each layer with the stale bread grated1 and some pepper and salt4 99 99 99 99 99 ,,sauce ,a-,,la-,,creme1 ,,for ,,the ,,eggs4 ,put a quarter of a pound of butter1 with a large table-spoonful of flour rubbed well into it in a sauce pan2 add some chopped parsley1 a little onion1 salt1 pepper1 nutmeg1 and a gill of cream2 stir it over the fire until it begins to boil1 then pour it over the eggs1 cover the top with grated bread1 set it in a ,dutch oven with a heated top1 and when a light brown1 send it to table4 99 99 99 99 99 ,,cabbage ,a-,,la-,,creme4 ,take two good heads of cabbage1 cut out the stalks1 boil it tender1 with a little salt in the water--have ready one large spoonful of butter1 and a small one of flour rubbed into it1 half a pint of milk1 with pepper and salt2 make it hot1 put the cabbage in after pressing out the water1 and stew it till quite tender4 99 99 99 99 99 ,,to ,,make ,,an ,,omelette4 ,break six or eight eggs in a dish1 beat them a little1 add parsley and chives chopped small1 with pepper and salt2 mix all well together1 put a piece of butter in a pan1 let it melt over a clear fire till nearly brown2 pour in the eggs1 stir it in1 and in a few minutes it will be done sufficiently2 double it1 and dish it quite hot4 99 99 99 99 99 ,,omelette--,,another ,,way4 ,break six eggs1 leave out half the whites--beat them with a fork1 and add some salt and chopped parsley2 take four ounces of fresh butter1 cut half of it in small pieces1 put them in the omelette1 put the other half in a small frying pan2 when melted1 pour in the eggs2 stir till it begins to set1 then turn it up round the edges2 when done1 put a plate on and turn the pan up1 that it may not break--the omelette must be thick1 and great care must be taken in frying2 instead of parsley1 you may use any kind of sweet herb or onion chopped fine1 anchovy minced1 rasped beef1 ham or tongue4 99 99 99 99 99 ,,gaspacho--,,spanish ,put some soft biscuit or toasted bread in the bottom of a sallad bowl1 put in a layer of sliced tomatos with the skin taken off1 and one of sliced cucumbers1 sprinkled with pepper1 salt1 and chopped onion2 do this until the bowl is full2 stew some tomatos quite soft1 strain the juice1 mix in some mustard1 oil1 and water1 and pour over it2 make it two hours before it is eaten4 99 99 99 99 99 ,,eggs ,,and ,,tomatos4 ,peel the skins from a dozen large tomatos1 put four ounces of butter in a frying pan1 add some salt1 pepper1 and a little chopped onion2 fry them a few minutes1 add the tomatos1 and chop them while frying2 when nearly done1 break in six eggs1 stir them quickly1 and serve them up4 99 99 99 99 99 ,,to ,,fricassee ,,eggs4 ,boil six eggs for five minutes1 lay them in cold water1 peel them carefully1 dredge them lightly with flour1 beat one egg light1 dip the hard eggs in1 roll them in bread crumbs1 seasoned with pepper1 salt1 and grated nutmeg2 cover them well with this1 and let them stand some time to dry--fry them in boiling lard1 and serve them up with any kind of rich1 well seasoned gravy1 and garnish with crisped parsley4 99 99 99 99 99 ,,sauces4 ,,fish ,,sauce1 ,,to ,,keep ,a ,,year4 ,chop twenty-four anchovies1 bones and all1 two shallots1 a handful of scraped horse radish1 four blades of mace1 one quart of white wine1 one pint of anchovy liquor1 one pint of claret1 twelve cloves1 and twelve pepper corns2 boil them together till reduced to a quart1 then strain it off into a bottle for use ,two spoonsful will be sufficient for a pound of butter4 99 99 99 99 99 ,,sauce ,,for ,,wild ,,fowl4 ,take a gill of claret1 with as much water1 some grated bread1 three heads of shallots1 a little whole pepper1 mace1 grated nutmeg1 and salt2 let them stew over the fire1 then beat it up with butter1 and put it under the wild fowl1 which being a little roasted1 will afford gravy to mix with this sauce4 99 99 99 99 99 ,,sauce ,,for ,,boiled ,,rabbits4 ,boil the livers1 and shred them very small1 chop two eggs not boiled very hard1 a large spoonful of grated white bread1 some broth1 sweet herbs1 two spoonsful of white wine1 one of vinegar1 a little salt1 and some butter2 stir all together1 and take care the butter does not oil4 99 99 99 99 99 ,,gravy4 ,take a rasher or two of bacon1 and lay it at the bottom of a stew pan1 putting either veal1 mutton1 or beef1 cut in slices1 over it2 then add some sliced onions1 turnips1 carrots1 celery1 a little thyme1 and alspice4 ,put in a little water1 and set it on the fire1 stewing till it be brown at the bottom1 which you will know from the pan's hissing2 then pour boiling water over it1 and stew it an hour and a half2 but the time must be regulated by the quantity4 ,season it with salt and pepper4 99 99 99 99 99 ,,forcemeat ,,balls4 ,take half a pound of veal1 and half a pound of suet cut fine1 and beat in a marble mortar or wooden bowl2 add a few sweet herbs shred fine1 a little mace pounded fine1 a small nutmeg grated1 a little lemon peel1 some pepper and salt1 and the yelks of two eggs2 mix them well together1 and make them into balls and long pieces--then roll them in flour1 and fry them brown4 ,if they are for the use of white sauce1 do not fry them1 but put them in a sauce-pan of hot water and let them boil a few minutes4 99 99 99 99 99 ,,sauce ,,for ,,boiled ,,ducks ,,or ,,rabbits4 ,pour boiled onions over your ducks1 or rabbits1 prepared in this manner3 peel some onions1 and boil them in plenty of water2 then change the first water1 and boil them two hours3 take them up and put them in a colander to drain1 and afterwards chop them on a board2 then put them in a sauce-pan1 sprinkle a little flour over them1 and put in a large piece of butter1 with a little milk or cream4 ,set them over the fire1 and when the butter is melted1 they will be done enough4 ,this is a good sauce for mutton also4 99 99 99 99 99 ,,lobster ,,sauce4 ,boil a little mace1 and whole pepper1 long enough to take out the strong taste of the spice2 then strain it off1 and melt three quarters of a pound of butter in it4 ,cut the lobster in very small pieces1 and stew it till it is tender4 99 99 99 99 99 ,,shrimp ,,sauce4 ,wash half a pint of shrimps very clean--mince and put them in a stew-pan1 with a spoonful of anchovy liquor1 and a pound of thick melted butter2 boil it up for five minutes1 and squeeze in half a lemon4 ,toss it up1 and put it in a sauce-boat4 99 99 99 99 99 ,,oyster ,,sauce ,,for ,,fish4 ,scald a pint of oysters1 and strain them through a sieve2 then wash some more in cold water1 and take off their beards2 put them in a stew-pan1 and pour the liquor over them2 then add a large spoonful of anchovy liquor1 half a lemon1 two blades of mace1 and thicken it with butter rolled in flour4 ,put in half a pound of butter1 and boil it till it is melted--take out the mace and lemon1 and squeeze the lemon juice into the sauce2 boil it1 and stir it all the time1 and put it in a boat4 99 99 99 99 99 ,,celery ,,sauce4 ,wash and pare a large bunch of celery very clean cut it into little bits1 and boil it softly till it is tender2 add half a pint of cream1 some mace1 nutmeg1 and a small piece of butter rolled in flour2 then boil it gently4 ,this is a good sauce for roasted or boiled fowls1 turkeys1 partridges1 or any other game4 99 99 99 99 99 ,,mushroom ,,sauce4 ,clean and wash one quart of fresh mushrooms1 cut them in two1 and put them into a stew-pan1 with a little salt1 a blade of mace1 and a little butter2 stew them gently for half an hour1 and then add half a pint of cream1 and the yelks of two eggs beat very well--keep stirring it till it boils up4 ,put it over the fowls or turkies--or you may put it on a dish with a piece of fried bread first buttered--then toasted brown1 and just dipped into boiling water4 ,this is very good sauce for white fowls of all kinds4 99 99 99 99 99 ,,common ,,sauce4 ,plain butter melted thick1 with a spoonful of walnut pickle or catsup1 is a very good sauce2 but you may put as many things as you choose into sauces4 99 99 99 99 99 ,,to ,,melt ,,butter4 ,nothing is more simple than this process1 and nothing so generally done badly4 ,keep a quart tin sauce-pan1 with a cover to it1 exclusively for this purpose2 weigh one quarter of a pound of good butter2 rub into it two tea-spoonsful of flour2 when well mixed1 put it in the sauce-pan with one table-spoonful of water1 and a little salt2 cover it1 and set the sauce-pan in a larger one of boiling water2 shake it constantly till completely melted1 and beginning to boil4 ,if the pan containing the butter be set on coals1 it will oil the butter and spoil it4 ,this quantity is sufficient for one sauce-boat4 ,a great variety of delicious sauces can be made1 by adding different herbs to melted butter1 all of which are excellent to eat with fish1 poultry1 or boiled butchers' meat4 ,to begin with parsley--wash a large bunch very clean1 pick the leaves from the stems carefully1 boil them ten minutes in salt and water1 drain them perfectly dry1 mince them exceedingly fine1 and stir them in the butter when it begins to melt4 ,when herbs are added to butter1 you must put two spoonsful of water instead of one4 ,chervil1 young fennel1 burnet1 tarragon1 and cress1 or pepper-grass1 may all be used1 and must be prepared in the same manner as the parsley4 99 99 99 99 99 ,,caper ,,sauce4 ,is made by mixing a sufficient quantity of capers1 and adding them to the melted butter1 with a little of the liquor from the capers2 where capers cannot be obtained1 pickled nasturtiums make a very good substitute1 or even green pickle minced and put with the butter4 99 99 99 99 99 ,,oyster ,,catsup4 ,get fine fresh oysters1 wash them in their own liquor1 put them in a marble mortar with salt1 pounded mace1 and cayenne pepper1 in the proportions of one ounce salt1 two drachms mace1 and one of cayenne to each pint of oysters2 pound them together1 and add a pint of white wine to each pint2 boil it some minutes1 and rub it through a sieve2 boil it again1 skim it1 and when cold1 bottle1 cork1 and seal it4 ,this composition gives a fine flavour to white sauces1 and if a glass of brandy be added1 it will keep good for a considerable time4 99 99 99 99 99 ,,celery ,,vinegar4 ,pound two gills of celery seed1 put it into a bottle ind fill it with strong vinegar2 shake it every day for a fortnight1 then strain it1 and keep it for use4 ,it will impart a pleasant flavour of celery to any thing with which it is used4 ,a very delicious flavour of thyme may be obtained1 by gathering it when in full perfection2 it must be picked from the stalks1 a large handful of it put into a jar1 and a quart of vinegar or brandy poured on it2 cover it very close--next day1 take all the thyme out1 put in as much more2 do this a third time2 then strain it1 bottle and seal it securely4 ,this is greatly preferable to the dried thyme commonly used1 during the season when it cannot be obtained in a fresh state4 ,mint may be prepared in the same way4 ,the flavour of both these herbs must be preserved by care in the preparation3 if permitted to stand more than twenty hours in the liquor they are infused in1 a coarse and bitter taste will be extracted1 particularly from mint4 99 99 99 99 99 ,,vegetables4 ,,to ,,dress ,,salad4 ,to have this delicate dish in perfection1 the lettuce1 pepper grass1 chervil1 cress1 c4 should be gathered early in the morning1 nicely picked1 washed1 and laid in cold water1 which will be improved by adding ice2 just before dinner is ready to be served1 drain the water from your salad1 cut it into a bowl1 giving the proper proportions of each plant2 prepare the following mixture to pour over it3 boil two fresh eggs ten minutes1 put them in water to cool1 then take the yelks in a soup plate1 pour on them a table spoonful of cold water1 rub them with a wooden spoon until they are perfectly dissolved2 then add two spoonsful of oil3 when well mixed1 put in a tea-spoonful of salt1 one of powdered sugar1 and one of made mustard2 when all these are united and quite smooth1 stir in two table spoonsful of common1 and two of tarragon vinegar2 put it over the salad1 and garnish the top with the whites of the eggs cut into rings1 and lay around the edge of the bowl young scallions1 they being the most delicate of the onion tribe4 99 99 99 99 99 ,,to ,,boil ,,potatos4 ,wash them1 but do not pare or cut them1 unless they are very large2 fill a sauce-pan half full of potatos of equal size1 7or make them so by dividing the large ones17 put to them as much cold water as will cover them about an inch2 they are sooner boiled1 and more savoury1 than when drowned in water2 most boiled things are spoiled by having too little water1 but potatos are often spoiled by having too much2 they must merely be covered1 and a little allowed for waste in boiling1 so that they must be just covered when done4 ,set them on a moderate fire till they boil1 then take them off1 and set them by the fire to simmer slowly1 till they are soft enough to admit a fork2 7place no dependence on the usual test of their skin's cracking1 which1 if they are boiled fast1 will happen to some potatos when they are not half done1 and the inside is quite hard17 then pour off the water1 7if you let the potatos remain in the water a moment after they are done enough1 they will become waxy and watery17 uncover the sauce-pan1 and set it at such a distance from the fire as will secure it from burning2 their superfluous moisture will evaporate1 and the potatos will be perfectly dry and mealy4 ,you may afterwards place a napkin1 folded up to the size of the sauce-pan's diameter1 over the potatos1 to keep them dry and mealy till wanted1 this method of managing potatos1 is1 in every respect1 equal to steaming them1 and they are dressed in half the time4 99 99 99 99 99 ,,to ,,fry ,,sliced ,,potatos4 ,peel large potatos1 slice them about a quarter of an inch thick1 or cut them in shavings round and round1 as you would peel a lemon2 dry them well in a clean cloth1 and fry them in lard or dripping4 ,take care that your fat and frying-pan are quite clean2 put it on a quick fire1 watch it1 and as soon as the lard boils and is still1 put in the slices of potatos1 and keep moving them till they are crisp2 take them up1 and lay them to drain on a sieve2 send them up with very little salt sprinkled on them4 99 99 99 99 99 ,,potatos ,,mashed4 ,when the potatos are thoroughly boiled1 drain and dry them perfectly1 pick out every speck1 and rub them through a colander into a clean stew-pan2 to a pound of potatos put half an ounce of butter1 and a table-spoonful of milk2 do not make them too moist2 mix them well together4 ,when the potatos are getting old and specked1 and in frosty weather1 this is the best way of dressing them--you may put them into shapes1 touch them over with yelk of egg1 and brown them very slightly before a slow fire4 99 99 99 99 99 ,,potatos ,,mashed ,,with ,,onions4 ,prepare some onions by putting them through a sieve1 and mix them with potatos2 in proportioning the onions to the potatos1 you will be guided by your wish to have more or less of their flavour4 99 99 99 99 99 ,,to ,,roast ,,potatos4 ,wash and dry your potatos1 7all of a size17 and put them in a tin ,dutch oven1 or cheese toaster2 take care not to put them too near the fire1 or they will get burned on the outside before they are warmed through4 ,large potatos1 will require two hours to roast them4 ,to save time and trouble1 some cooks half boil them first4 99 99 99 99 99 ,,to ,,roast ,,potatos ,,under ,,meat4 ,half boil large potatos1 drain the water from them1 and put them into an earthen dish or small tin pan1 under meat that is roasting1 and baste them with some of the dripping2 when they are browned on one side1 turn them and brown the other2 send them up around the meat1 or in a small dish4 99 99 99 99 99 ,,potato ,,balls4 ,mix mashed potatos with the yelk of an egg1 roll them into balls1 flour them1 or cover them with egg and bread crumbs1 fry them in clean dripping1 or brown them in a ,dutch oven4 ,they are an agreeable vegetable relish1 and a supper dish4 99 99 99 99 99 ,,jerusalem ,,artichokes4 ,are boiled and dressed in the various ways we have just before directed for potatos4 ,they should be covered with thick melted butter1 or a nice white or brown sauce4 99 99 99 99 99 ,,cabbage4 ,pick cabbages very clean1 and wash them thoroughly2 then look them carefully over again2 quarter them if they are very large2 put them into a sauce pan with plenty of boiling water2 if any skum rises1 take it off1 put a large spoonful of salt into the sauce pan1 and boil 'them till the stalks feel tender4 ,a young cabbage will take about twenty minutes1 or half an hour2 when full grown1 nearly an hour2 see that they are well covered with water all the time1 and that no or smoke arises from stirring the fire4 ,with careful management1 they will look as beautiful when dressed as they did when growing4 ,it will much ameliorate the flavour of strong old cabbages1 to boil them in two waters1 i4e4 when they are half done1 to take them out1 and put them into another sauce pan of boiling water4 99 99 99 99 99 ,,savoys4 ,are boiled in the same manner2 quarter them when you send them to table4 99 99 99 99 99 ,,sprouts ,,and ,,young ,,greens4 ,the receipt written for cabbages will answer as well for sprouts1 only they will be boiled enough in fifteen minutes4 99 99 99 99 99 ,,asparagus4 ,set a stew-pan with plenty of water on the fire1 sprinkle a handful of salt in it1 let it boil1 and skim it2 then put in the asparagus prepared thus3 scrape all the stalks till they are perfectly clean2 throw them into a pan of cold water as you scrape them2 when they are all done1 tie them in little bundles1 of a quarter of a hundred each1 with bass1 if you can get it1 or tape2 cut off the stalks at the bottom1 that they may be all of a length2 when they are tender at the stalk1 which will be in from twenty to thirty minutes1 they are done enough4 ,great care must be taken to watch the exact time of their becoming tender2 take them just at that instant1 and they will have their true flavour and colour2 a minute or two more boiling destroys both4 ,while the asparagus is boiling1 toast a slice of a loaf of bread1 about a half an inch thick2 brown it delicately on both sides2 dip it lightly in the liquor the asparagus was boiled in1 and lay it in the middle of a dish2 pour some melted butter on the toast1 and lay the asparagus upon it2 let it project beyond the asparagus1 that the company may see there is a toast4 ,do not pour butter over them1 but send some in a boat4 99 99 99 99 99 ,,sea-,,kale4 ,is tied up in bundles1 and dressed in the same way as asparagus4 99 99 99 99 99 ,,to ,,scollop ,,tomatos4 ,peel off the skin from large1 full1 ripe tomatos--put a layer in the bottom of a deep dish1 cover it well with bread grated fine2 sprinkle on pepper and salt1 and lay some bits of butter over them--put another layer of each1 till the dish is full--let the top be covered with crumbs and butter--bake it a nice brown4 99 99 99 99 99 ,,to ,,stew ,,tomatos4 ,take off the skin1 and put them in a pan with salt1 pepper1 and a large piece of butter--stew them till sufficiently dry4 99 99 99 99 99 ,,cauliflower4 ,choose those that are close and white1 and of a middle size--trim off the outside leaves1 cut off the stalk flat at the bottom1 let them lie in salt and water an hour before you boil them4 ,put them in boiling water1 with a handful of salt in it--skim it well1 and let it boil slowly till done1 which a small one will be in fifteen minutes1 a large one in twenty--and take it up the moment it is enough3 a few minutes longer boiling will spoil it4 99 99 99 99 99 ,,red ,,beet ,,roots4 ,are not so much used as they deserve to be2 they are dressed in the same way as parsnips1 only neither scraped nor cut till after they are boiled2 they will take from an hour and a half to three hours in boiling1 according to their size2 to be sent to the table with salt fish1 boiled beef1 c4 ,when young1 small and juicy1 it is a very good variety1 an excellent garnish1 and easily converted into a very cheap and pleasant pickle4 99 99 99 99 99 ,,parsnips4 ,are to be cooked just in the same manner as carrots2 they require more or less time1 according to their size2 therefore match them in size1 and you must try them by thrusting a fork into them as they are in the water2 when this goes easily through1 they are done enough3 boil them from an hour to two hours1 according to their size and freshness4 ,parsnips are sometimes sent up mashed in the same way as turnips4 99 99 99 99 99 ,,carrots4 ,let them be well washed and scraped--an hour is enough for young spring carrots2 grown carrots will take from an hour and a half to two hours and a half4 ,the best way to try if they are done enough1 is to pierce them with a fork4 99 99 99 99 99 ,,turnips4 ,peel off half an inch of the stringy outside--full grown turnips will take about an hour and a half gentle boiling2 try them with a fork1 and when tender1 take them up1 and lay them on a sieve till the water is thoroughly drained from them2 send them up whole2 to very young turnips1 leave about two inches of green top2 the old ones are better when the water is changed as directed for cabbage4 99 99 99 99 99 ,,to ,,mash ,,turnips4 ,when they are boiled quite tender1 squeeze them as dry as possible--put them into a sauce pan1 mash them with a wooden spoon1 and rub them through a colander2 add a little bit of butter1 keep stirring them till the butter is melted and well mixed with them1 and they are ready for table4 99 99 99 99 99 ,,turnip ,,tops4 ,are the shoots which grow out1 7in the spring47 from the old turnip roots4 ,put them in cold water an hour before they are dressed2 the more water they are boiled in1 the better they will look2 if boiled in a small quantity of water1 they will taste bitter2 when the water boils1 put in a small handful of salt1 and then your vegetables2 they are still better boiled with bacon in the ,virginia style3 if fresh and young1 they will be done in about twenty minutes--drain them on the back of a sieve1 and put them under the bacon4 99 99 99 99 99 ,,french ,,beans4 ,cut off the stalk end first1 and then turn to the point and strip off the strings2 if not quite fresh1 have a bowl of spring water1 with a little salt dissolved in it1 standing before you2 as the beans are cleansed and trimmed1 throw them in2 when all are done1 put them on the fire in boiling water1 with some salt in it2 when they have boiled fifteen or twenty minutes1 take one out and taste it2 as soon as they are tender1 take them up1 and throw them into a colander to drain4 ,to send up the beans whole1 when they are young1 is much the best method1 and their delicate flavour and colour is much better preserved4 ,when a little more grown1 they must be cut lengthwise in thin slices after stringing2 and for common tables1 they are split1 and divided across2 but those who are nice1 do not use them at such a growth as to require splitting4 99 99 99 99 99 ,,artichokes4 ,soak them in cold water1 wash them well1 then put them into plenty of boiling water1 with a handful of salt1 and let them boil gently till they are tender1 which will take an hour and a half1 or two hours3 the surest way to know when they are done enough1 is to draw out a leaf2 trim them1 and drain them on a sieve1 and send up melted butter with them1 with some put into small cups1 so that each guest may have one4 99 99 99 99 99 ,,brocoli4 ,the kind which bears flowers around the joints of the stalks1 must be cut into convenient lengths for the dish2 scrape the skin from the stalk1 and pick out any leaves or flowers that require to be removed2 tie it up in bunches1 and boil it as asparagus2 serve it up hot1 with melted butter poured over it4 ,the brocoli that heads at the top like cauliflowers1 must be dressed in the same manner as the cauliflower4 99 99 99 99 99 ,,peas4 ,to have them in perfection1 they must be quite young1 gathered early in the morning1 kept in a cool place1 and not shelled until they are to be dressed2 put salt in the water1 and when it boils1 put in the peas2 boil them quick twenty or thirty minutes1 according to their age2 just before they are taken up1 add a little mint chopped very fine2 drain all the water from the peas1 put in a bit of butter1 and serve them up quite hot4 99 99 99 99 99 ,,puree ,,of ,,turnips4 ,pare a dozen large turnips1 slice them1 and put them into a stew-pan1 with four ounces of butter and a little salt2 set the pan over a moderate fire1 turn them often with a wooden spoon2 when they look white1 add a ladle full of veal gravy1 stew them till it becomes thick2 skim it1 and pass it through a sieve2 put the turnips in a dish1 and pour the gravy over them4 99 99 99 99 99 ,,ragout ,,of ,,turnips4 ,peel as many small turnips as will fill a dish2 put them into a stew pan with some butter and a little sugar1 set them over a hot stove1 shake them about1 and turn them till they are a good brown2 pour in half a pint of rich high seasoned gravy2 stew the turnips till tender1 and serve them with the gravy poured over them4 99 99 99 99 99 ,,ragout ,,of ,,french ,,beans1 ,,snaps1 ,,string ,,beans4 ,let them be young and fresh gathered1 string them1 and cut them in long thin slices2 throw them in boiling water for fifteen minutes2 have ready some well seasoned brown gravy1 drain the water from the beans1 put them in the gravy1 stew them a few minutes1 and serve them garnished with forcemeat balls2 there must not be gravy enough to float the beans4 99 99 99 99 99 ,,mazagan ,,beans4 ,this is the smallest and most delicate species of the ,windsor bean4 ,gather them in the morning1 when they are full grown1 but quite young1 and do not shell them till you are going to dress them4 ,put them into boiling water1 have a small bit of middling1 7flitch17 of bacon1 well boiled--take the skin off1 cover it with bread crumbs1 and toast it2 lay this in the middle of the dish1 drain all the water from the beans--put a little butter with them1 and pour them round the bacon4 ,when the large ,windsor beans are used1 it is best to put them into boiling water until the skins will slip off1 and then make them into a puree as directed for turnips--they are very coarse when plainly dressed4 99 99 99 99 99 ,,lima1 ,,or ,,sugar ,,beans4 ,like all other spring and summer vegetables1 they must be young and freshly gathered3 boil them till tender1 drain them1 add a little butter1 and serve them up4 ,these beans are easily preserved for winter use1 and will be nearly as good as fresh ones4 ,gather them on a dry day1 when full grown1 but quite young3 have a clean and dry keg1 sprinkle some salt in the bottom1 put in a layer of pods1 containing the beans1 then a little salt--do this till the keg is full2 lay a board on with a weight1 to press them down2 cover the keg very close1 and keep it in a dry1 cool place--they should be put up as late in the season1 as they can be with convenience4 ,when used1 the pods must be washed1 and laid in fresh water all night2 shell them next day1 and keep them in water till you are going to boil them2 when tender1 serve them up with melted butter in a boat4 ,french beans 7snaps7 may be preserved in the same manner4 99 99 99 99 99 ,,turnip ,,rooted ,,cabbage4 ,the cabbage growing at the top is not good2 cut the root in slices an inch thick1 peel off the rind1 and boil the slices in a large quantity of water1 till tender1 serve it up hot1 with melted butter poured over it4 99 99 99 99 99 ,,egg ,,plant4 ,the purple ones are best2 get them young and fresh2 pull out the stem1 and parboil them to take off the bitter taste2 cut them in slices an inch thick1 but do not peel them2 dip them in the yelk of an egg1 and cover them with grated bread1 a little salt and pepper--when this has dried1 cover the other side the same way--fry them a nice brown4 ,they are very delicious1 tasting much like soft crabs4 ,the egg plant may be dressed in another manner3 scrape the rind and parboil them2 cut a slit from one end to the other1 take out the seeds1 fill the space with a rich forcemeat1 and stew them in well seasoned gravy1 or bake them1 and serve up with gravy in the dish4 99 99 99 99 99 ,,potato ,,pumpkin4 ,get one of a good colour1 and seven or eight inches in diameter2 cut a piece off the top1 take out all the seeds1 wash and wipe the cavity1 pare the rind off1 and fill the hollow with good forcemeat--put the top on1 and set it in a deep pan1 to protect the sides2 bake it in a moderate oven1 put it carefully in the dish without breaking1 and it will look like a handsome mould4 ,another way of cooking potato pumpkin is to cut it in slices1 pare off the rind1 and make a puree as directed for turnips4 99 99 99 99 99 ,,sweet ,,potato4 ,take those that are nearly of the same size1 that they may be done equally--wash them clean1 but do not peel them--boil them till tender1 drain the water off1 and put them on tin sheets in a stove for a few minutes to dry4 99 99 99 99 99 ,,sweet ,,potatos ,,stewed4 ,wash and wipe them1 and if they be large1 cut them in two lengths2 put them at the bottom of a stew pan1 lay over some slices of boiled ham2 and on that1 one or two chickens cut up with pepper1 salt1 and a bundle of herbs2 pour in some water1 and stew them till done1 then take out the herbs1 serve the stew in a deep dish--thicken the gravy1 and pour over it4 99 99 99 99 99 ,,sweet ,,potatos ,,broiled4 ,cut them across without peeling1 in slices half an inch thick1 broil them on a griddle1 and serve them with butter in a boat4 99 99 99 99 99 ,,spinach4 ,great care must be used in washing and picking it clean2 drain it1 and throw it into boiling water--a few minutes will boil it sufficiently3 press out all the water1 put it in a stew pan with a piece of butter1 some pepper and salt--chop it continually with a spoon till it is quite dry3 serve it with poached eggs or without1 as you please4 99 99 99 99 99 ,,sorrel4 ,is dressed as the spinach2 and if they be mixed in equal proportions1 improve each other4 99 99 99 99 99 ,,cabbage ,,pudding4 ,get a fine head of cabbage1 not too large2 pour boiling water on1 and cover it till you can turn the leaves back1 which you must do carefully2 take some of those in the middle of the head off1 chop them fine1 and mix them with rich forcemeat2 put this in1 and replace the leaves to confine the stuffing--tie it in a cloth1 and boil it--serve it up whole1 with a little melted butter in the dish4 99 99 99 99 99 ,,squash ,,or ,,cimlin4 ,gather young squashes1 peel1 and cut them in two2 take out the seeds1 and boil them till tender2 put them into a colander1 drain off the water1 and rub them with a wooden spoon through the colander2 then put them into a stew pan1 with a cup full of cream1 a small piece of butter1 some pepper and salt--stew them1 stirring frequently until dry4 ,this is the most delicate way of preparing squashes4 99 99 99 99 99 ,,winter ,,squash4 ,the crooked neck of this squash is the best part4 ,cut it in slices an inch thick1 take off the rind1 and boil them with salt in the water2 drain them well before they are dished1 and pour melted butter over--serve them up very hot4 ,the large part1 containing the seeds1 must be sliced and pared--cut it in small pieces1 and stew it till soft1 with just water enough to cover it2 pass it through a sieve and stew it again1 adding some butter1 pepper1 and salt2 it must be dry1 but not burnt4 ,it is excellent when stewed with pork chops4 99 99 99 99 99 ,,field ,,peas4 ,there are many varieties of these peas2 the smaller kind are the most delicate4 ,have them young and newly gathered1 shell and boil them tender2 pour them in a colander to drain2 put some lard in a frying pan2 when it boils1 mash the peas1 and fry them in a cake of a light brown2 put it in the dish with the crust uppermost--garnish with thin bits of fried bacon4 ,they are very nice when fried whole1 so that each pea is distinct from the other2 but they must be boiled less1 and fried with great care4 ,plain boiling is a very common way of dressing them4 99 99 99 99 99 ,,cabbage ,,with ,,onions4 ,boil them separately1 and mix them in the proportions you like2 add butter1 pepper1 and salt1 and either stew them1 or fry them in a cake4 99 99 99 99 99 ,,salsify4 ,scrape and wash the roots1 put them into boiling water with salt2 when done1 drain them1 and place them in the dish without cutting them up4 ,they are a very excellent vegetable1 but require nicety in cooking2 exposure to the air1 either in scraping1 or after boiling1 will make them black4 99 99 99 99 99 ,,stewed ,,salsify4 ,half boil it1 cut it up1 and put it in a stew pan1 with a very little water1 and a spoonful of butter2 stew them dry1 and serve them up4 ,for change1 you may1 after stewing1 cut them in scollop shells with grated bread1 and bake them2 or make them into cakes1 and fry them4 ,they are delicious in whatever way they can be dressed4 99 99 99 99 99 ,,stewed ,,mushrooms4 ,gather grown mushrooms1 but such as are young enough to have red gills2 cut off that part of the stem which grew in the earth--wash them carefully1 and take the skin from the top2 put them into a stew pan with some salt1 but no water--stew them till tender1 and thicken them with a spoonful of butter1 mixed with one of brown flour2 red wine may be added1 but the flavour of the mushroom is too delicious to require aid from any thing4 99 99 99 99 99 ,,broiled ,,mushrooms4 ,prepare them as above directed--broil them on a griddle1 and when done1 sprinkle pepper and salt on the gills1 and put a little butter on them4 99 99 99 99 99 ,,to ,,boil ,,rice4 ,put two cups full of rice in a bowl of water1 rub it well with the hand1 and pour off the water2 do this until the water ceases to be discoloured2 then put the rice into two and a half cups of cold water2 add a tea-spoonful of salt1 cover the pot close1 and set it on a brisk fire2 let it boil ten minutes1 pour off the greater part of the water1 and remove the pot to a bed of coals1 where it must remain a quarter of an hour to soak and dry4 99 99 99 99 99 ,,rice ,,journey1 ,,or ,,johnny ,,cake4 ,boil a pint of rice quite soft1 with a tea-spoonful of salt2 mix with it while hot a large spoonful of butter1 and spread it on a dish to cool2 when perfectly cold1 add a pint of rice flour and half a pint of milk--beat them all together till well mingled4 ,take the middle part of the head of a barrel1 make it quite clean1 wet it1 and put on the mixture about an inch thick1 smooth with a spoon1 and baste it with a little milk2 set the board aslant before clear coals2 when sufficiently baked1 slip a thread under the cake and turn it3 baste and bake that side in a similar manner1 split it1 and butter while hot4 ,small homony boiled and mixed with rice flour1 is better than all rice2 and if baked very thin1 and afterwards toasted and buttered1 it is nearly as good as cassada bread4 99 99 99 99 99 ,,puddings1 c4 ,,observations ,,on ,,puddings ,,and ,,cakes4 ,the salt should always be washed from butter1 when it is to be used in any thing that has sugar for an ingredient1 and also from that which is melted to grease any kind of mould for baking--otherwise1 there will be a disagreeable salt taste on the outer side of the article baked4 ,raisins should be stoned and cut in two1 and have some flour sifted over them--stir them gently in the flour1 and take them out free from lumps2 the small quantity that adheres to them1 will prevent their sticking together1 or falling in a mass to the bottom4 ,eggs must be fresh1 or they will not heal well3 it is better to separate the yelks from the whites always1 though it is a more troublesome process2 but for some things it is essential to do so3 when they are to be mixed with milk1 let it cool after boiling1 or the eggs will poach2 and only set it on the fire a few minutes1 to take off the raw taste of the eggs1 stirring it all the time4 ,currants require washing in many waters to cleanse them2 they must be picked and well dried1 or they will stick together4 ,almonds should be put in hot water till the skins will slip off1 which is called blanching2 they must always be pounded with rose or orange flower water1 to prevent their oiling4 ,when cream is used1 put it in just before the mixture is ready2 much beating will decompose it4 ,before a pudding or cake is begun1 every ingredient necessary for it must be ready2 when the process is retarded by neglecting to have them prepared1 the article is injured4 ,the oven must be in a proper state1 and the paste in the dishes or moulds1 ready for such things as require it4 ,promptitude is necessary in all our actions1 but never more so than when engaged in making cakes and puddings4 ,when only one or two eggs are to be used1 cooks generally think it needless to beat them--it is an error3 eggs injure every thing1 unless they are made light before they are used4 ,cloths for boiling puddings should be made of ,german sheeting2 an article less thick1 will admit the water1 and injure the pudding4 99 99 99 99 99 ,,rice ,,milk ,,for ,a ,,dessert4 ,boil half a pint of rice in water till tender1 pour off the water1 and add a pint of milk with two eggs beaten well1 stirred into it2 boil all together two or three minutes2 serve it up hot1 and eat it with butter1 sugar1 and nutmeg4 ,it may be sweetened and cooled in moulds1 turned out in a deep dish1 and surrounded with rich milk1 with raspberry marmalade stirred into it1 and strained to keep back the seeds--or the milk may be seasoned with wine and sugar4 99 99 99 99 99 ,,to ,,make ,,puff ,,paste4 ,sift a quart of flour1 leave out a little for rolling the paste1 make up the remainder with cold water into a stiff paste1 knead it well1 and roll it out several times2 wash the salt from a pound of butter1 divide it into four parts1 put one of them on the paste in little bits1 fold it up1 and continue to roll it till the butter is well mixed2 then put another portion of butter1 roll it in the same manner2 do this till all the butter is mingled with the paste2 touch it very lightly with the hands in making--bake it in a moderate oven1 that will permit it to rise1 but will not make it brown4 ,good paste must look white1 and as light as a feather4 99 99 99 99 99 ,,to ,,make ,,mincemeat ,,for ,,pies4 ,boil either calves or hogs' feet till perfectly tender1 rub them through a colander2 when cold1 pass them through again1 and it will come out like pearl barley2 take one quart of this1 one of chopped apples1 the same of currants1 washed and picked1 raisins stoned and cut1 of good brown sugar1 suet nicely chopped1 and cider1 with a pint of brandy2 add a tea-spoonful of pounded mace1 one of cloves and of nutmegs2 mix all these together intimately4 ,when the pies are to be made1 take out as much of this mixture as may be necessary2 to each quart of it1 add a tea-spoonful of pounded black pepper1 and one of salt2 this greatly improves the flavour1 and can be better mixed with a small portion than with the whole mass4 ,cover the moulds with paste1 put in a sufficiency of mince-meat1 cover the top with citron sliced thin1 and lay on it a lid garnished around with paste cut in fanciful shapes4 ,they may be eaten either hot or cold1 but are best when hot4 99 99 99 99 99 ,,to ,,make ,,jelly ,,from ,,feet4 ,boil four calfs' feet1 that have been nicely cleaned1 and the hoofs taken off2 when the feet are boiled to pieces1 strain the liquor through a colander1 and when cold1 take all the grease off1 and put the jelly in a skillet1 leaving the dregs which will be at the bottom4 ,there should be from four feet1 about two quarts of jelly3 pour into it one quart of white wine1 the juice of six fresh lemons strained from the seeds1 one pound and a half of powdered loaf sugar1 a little pounded cinnamon and mace1 and the rind thinly pared from two of the lemons2 wash eight eggs very clean1 whip up the whites to a froth1 crush the shells and put with them1 mix it with the jelly1 set it on the fire1 stir it occasionally till the jelly is melted1 but do not touch it afterwards4 ,when it has boiled till it looks quite clear on one side1 and the dross accumulates on the other1 take off carefully the thickest part of the dross1 and pour the jelly in the bag2 put back what runs through1 until it becomes quite transparent--then set a pitcher under the bag1 and put a cover all over to keep out the dust3 the jelly looks much prettier when it is broken to fill the glasses4 ,the bag should be made of cotton or linen1 and be suspended in a frame made for the purpose4 ,the feet of hogs make the palest coloured jelly2 those of sheep are a beautiful amber-colour1 when prepared4 99 99 99 99 99 ,a ,,sweetmeat ,,pudding4 ,make a quart of flour into puff paste2 when done1 divide it into three parts of unequal size2 roll the largest out square and moderately thin1 spread over it a thin layer of marmalade1 leaving a margin all round about an inch broad2 roll the next largest in the same manner1 lay it on1 cover that with marmalade1 leaving a margin2 then roll the smallest1 and put it on the other two1 spreading marmalade2 fold it up1 one fold over the other1 the width of your hand--press the ends together1 tie it in a cloth securely1 and place it in a kettle of boiling water1 where it can lie at length without doubling2 boil it quickly1 and when done1 pour melted butter with sugar and wine in the dish4 99 99 99 99 99 ,,to ,,make ,,an ,,orange ,,pudding4 ,put two oranges and two lemons1 into five quarts of water--boil them till the rinds are quite tender2 take them out1 and when cold1 slice them thin1 and pick out the seeds2 put a pound of loaf sugar into a pint of water--when it boils1 slice into it twelve pippins pared and cored--lay in the lemons and oranges1 stew them tender1 cover the dish with puff paste1 lay the fruit in carefully1 in alternate layers--pour on the syrup1 put some slips of paste across1 and bake it4 99 99 99 99 99 ,,an ,,apple ,,custard4 ,pare and core twelve pippins1 slice them tolerably thick1 put a pound of loaf sugar in a stew pan1 with a pint of water and twelve cloves3 boil and skim it1 then put in the apples1 and stew them till clear1 and but little of the syrup remains--lay them in a deep dish1 and take out the cloves2 when the apples are cold1 pour in a quart of rich boiled custard--set it in water1 and make it boil till the custard is set--take care the water does not get into it4 99 99 99 99 99 ,,boiled ,,loaf4 ,pour a quart of boiling milk over four little rolls of bread--cover them up1 turning them occasionally till saturated with the milk2 tie them very tight in cloths1 and boil them an hour2 lay them in the dish1 and pour a little melted butter over them2 for sauce1 have butter in a boat1 seasoned with wine1 sugar1 and grated nutmeg4 99 99 99 99 99 ,,transparent ,,pudding4 ,beat eight eggs very light1 add half a pound of pounded sugar1 the same of fresh butter melted1 and half a nutmeg grated2 sit it on a stove1 and keep stirring till it is as thick as buttered eggs--put a puff paste in a shallow dish1 pour in the ingredients1 and bake it half an hour in a moderate oven2 sift sugar over it1 and serve it up hot4 99 99 99 99 99 ,,flummery4 ,one measure of jelly1 one of cream1 and half a one of wine2 boil it fifteen minutes over a slow fire1 stirring all the time2 sweeten it1 and add a spoonful of orange flower or rose water2 cool it in a mould1 turn it in a dish1 and pour around it cream1 seasoned in any way you like4 99 99 99 99 99 ,,burnt ,,custard4 ,boil a quart of milk--and when cold1 mix with it the yelks of eight eggs2 stir them together over the fire a few minutes2 sweeten it to your taste1 put some slices of savoy cake in the bottom of a deep dish1 and pour on the custard2 whip the whites of the eggs to a strong froth1 lay it lightly on the top1 sift some sugar over it1 and hold a salamander over it until it is a light brown2 garnish the top with raspberry marmalade1 or any kind of preserved fruit4 99 99 99 99 99 ,,an ,,english ,,plum ,,pudding4 ,beat eight eggs very light1 add to them a pound of flour sifted1 and a pound of powdered sugar2 when it looks quite light1 put in a pound of suet finely shred1 a pint of milk1 a nutmeg grated1 and a gill of brandy2 mix with it a pound of currants1 washed1 picked1 and dried1 and a pound of raisins stoned and floured--tie it in a thick cloth1 and boil it steadily eight hours4 99 99 99 99 99 ,,marrow ,,pudding4 ,grate a large loaf of bread1 and pour on the crumbs a pint of rich milk boiling hot2 when cold1 add four eggs1 a pound of beef marrow sliced thin1 a gill of brandy1 with sugar and nutmeg to your taste--mix all well together1 and either bake or boil it2 when done1 stick slices of citron over the top4 99 99 99 99 99 ,,sippet ,,pudding4 ,cut a loaf of bread as thin as possible1 put a layer of it in the bottom of a deep dish1 strew on some slices of marrow or butter1 with a handful of currants or stoned raisins2 do this till the dish is full2 let the currants or raisins be at the top2 beat four eggs1 mix with them a quart of milk that has been boiled a little and become cold1 a quarter of a pound of sugar1 and a grated nutmeg--pour it in1 and bake it in a moderate oven--eat it with wine sauce4 99 99 99 99 99 ,,sweet ,,potato ,,pudding4 ,boil one pound of sweet potatos very tender1 rub them while hot through a colander2 add six eggs well beaten1 three quarters of a pound of powdered sugar1 three quarters of butter1 and some grated nutmeg and lemon peel1 with a glass of brandy2 put a paste in the dish1 and when the pudding is done1 sprinkle the top with sugar1 and cover it with bits of citron4 ,irish potato pudding is made in the same manner1 but is not so good4 99 99 99 99 99 ,,an ,,arrow ,,root ,,pudding4 ,boil a quart of milk1 and make it into a thick batter1 with arrow root2 add six eggs1 half a pound of butter1 the same of pounded sugar1 half a nutmeg1 and a little grated lemon peel2 put a paste in the dish1 and bake it nicely2 when done1 sift sugar over it1 and stick slips of citron all over the top4 99 99 99 99 99 ,,sago ,,pudding4 ,wash half a pound of sago in several waters2 put it on to boil in a quart of milk1 with a stick of cinnamon2 stir it very frequently1 for it is apt to burn3 when it becomes quite thick1 take out the cinnamon1 stir it in half a pound of butter1 and an equal quantity of sugar1 with a gill of wine2 when cold1 add six eggs and four ounces of currants that have been plumped in hot water--bake it in a paste4 99 99 99 99 99 ,,puff ,,pudding4 ,beat six eggs1 add six spoonsful of milk1 and six of flour1 butter some cups1 pour in the batter1 and bake them quickly2 turn them out1 and eat them with butter1 sugar and nutmeg4 99 99 99 99 99 ,,rice ,,pudding4 ,boil half a pound of rice in milk1 until it is quite tender2 beat it well with a wooden spoon to mash the grains2 add three quarters of a pound of sugar1 and the same of melted butter2 half a nutmeg1 six eggs1 a gill of wine1 and some grated lemon peel2 put a paste in the dish1 and bake it4 ,for change1 it may be boiled1 and eaten with butter1 sugar1 and wine4 99 99 99 99 99 ,,plum ,,pudding4 ,take a pound of the best flour1 sift it1 and make it up before sunrise1 with six eggs beaten light2 a large spoonful of good yeast1 and as much milk as will make it the consistence of bread2 let it rise well1 knead into it half a pound of butter1 put in a grated nutmeg1 with one and a half pounds of raisins stoned and cut up2 mix all well together1 wet the cloth1 flour it1 and tie it loosely1 that the pudding may have room to rise4 ,raisins for puddings or cakes1 should be rubbed in a little flour1 to prevent their settling to the bottom--see that it does not stick to them in lumps4 99 99 99 99 99 ,,almond ,,pudding4 ,put a pound of sweet almonds in hot water till the skin will slip off them2 pound them with a little orange flower or rose water1 to keep them from oiling2 mix with them four crackers1 finely pounded1 or two gills of rice flour2 six eggs1 a pint of cream1 a pound of sugar1 half a pound of butter1 and four table-spoonsful of wine2 put a nice paste in the bottom of your dish1 garnish the edges1 pour in the pudding bake it in a moderate oven4 99 99 99 99 99 ,,quire ,,of ,,paper ,,pancakes4 ,beat sixteen eggs1 add to them a quart of milk1 a nutmeg1 half a pound of flour1 a pound of melted butter1 a pound of sugar1 and two gills of wine2 take care the flour be not in lumps2 butter the pan for the first pancake1 run them as thin as possible1 and when coloured1 they are done2 do not turn them1 but lay them carefully in the dish1 sprinkling powdered sugar between each layer--serve them up hot4 ,this quantity will make four dozen pancakes4 99 99 99 99 99 ,a ,,curd ,,pudding4 ,put two quarts of milk on the fire2 when it boils1 pour in half a pint of white wine1 strain the curd from the whey1 and pound it in a mortar1 with six ounces of butter1 half a pound of loaf sugar1 and half a pint of rice flour1 or as much crackers beaten as fine as flour2 six eggs made light1 and half a grated nutmeg--beat all well together1 and bake them in saucers in a moderate oven2 turn them out carefully in your dish1 stick thin slices of citron in them1 and pour on rich melted butter1 with sugar and wine4 99 99 99 99 99 ,,lemon ,,pudding4 ,grate the rind from six fresh lemons1 squeeze the juice from three1 and strain it2 beat the yelks of sixteen eggs very light1 put to them sixteen table-spoonsful of powdered loaf sugar1 not heaped up--the same of melted butter2 add the grated rind1 and the juice1 four crackers finely pounded1 or an equal quantity of rice flour2 or for change1 six ounces of corn meal which is excellent--beat it till light1 put a puff paste in your dish1 pour the pudding in1 and bake it in a moderate oven--it must not be very brown4 99 99 99 99 99 ,,bread ,,pudding4 ,grate the crumb of a stale loaf1 and pour on it a pint of boiling milk--let it stand an hour1 then beat it to a pulp2 add six eggs1 well beaten1 half a pound of butter1 the same of powdered sugar1 half a nutmeg1 a glass of brandy1 and some grated lemon peel--put a paste in the dish1 and bake it4 99 99 99 99 99 ,,the ,,henrietta ,,pudding4 ,beat six eggs very light1 sift into them a pound of loaf sugar powdered1 and a light pound of flour1 with half a grated nutmeg1 and a glass of brandy2 beat all together very well1 add a pint of cream1 pour it in a deep dish1 and bake it--when done1 sift some powdered sugar over it4 99 99 99 99 99 ,,tansey ,,pudding4 ,beat seven eggs very light1 mix with them a pint of cream1 and nearly as much spinach juice1 with a little juice of tansey2 add a quarter of a pound of powdered crackers or pounded rice made fine1 a glass of wine1 some grated nutmeg and sugar2 stir it over the fire to thicken1 pour it into a paste and bake it1 or fry it like an omelette4 99 99 99 99 99 ,,cherry ,,pudding4 ,beat six eggs very light1 add half a pint of milk1 six ounces flour1 eight ounces grated bread1 twelve ounces suet1 chopped fine1 a little salt2 when it is beat well1 mix in eighteen ounces preserved cherries or damsins2 bake or boil it4 ,make a sauce of melted butter1 sugar and wine4 99 99 99 99 99 ,,apple ,,pie4 ,put a crust in the bottom of a dish1 put on it a layer of ripe apples1 pared and sliced thin--then a layer of powdered sugar2 do this alternately till the dish is full2 put in a few tea-spoonsful of rose water and some cloves--put on a crust and bake it4 99 99 99 99 99 ,,baked ,,apple ,,pudding4 ,take well flavoured apples1 bake1 but do not burn them1 rub them through a sieve1 take one pound of the apples so prepared1 mix with it1 while hot1 half a pound of butter1 and half a pound of powdered sugar2 the rinds of two lemons grated--and when cold1 add six eggs well beaten2 put a paste in the bottom of a dish1 and pour in the apples--half an hour will bake it2 sift a little sugar on the apples when baked4 99 99 99 99 99 ,a ,,nice ,,boiled ,,pudding4 ,make up a pint of flour at sun rise1 exactly as you do for bread2 see that it rises well--have a large pot of water boiling2 and half an hour before the puddings are to go to table1 make the dough in balls1 the size of a goose egg2 throw them in the water1 and boil them quickly1 keeping the pot covered3 they must be torn asunder1 as cutting will make them heavy2 eat them with powdered sugar1 butter1 and grated nutmeg4 99 99 99 99 99 ,,an ,,excellent ,,and ,,cheap ,,dessert ,,dish4 ,wash a pint of small homony very clean1 and boil it tender2 add an equal quantity of corn meal1 make it into a batter with eggs1 milk1 and a piece of butter2 bake it like batter cakes on a griddle1 and eat it with butter and molasses4 99 99 99 99 99 ,,sliced ,,apple ,,pudding4 ,beat six eggs very light1 add a pint of rich milk1 pare some apples or peaches--slice them thin1 make the eggs and milk into a tolerably thick batter with flour1 add a small cup of melted butter1 put in the fruit1 and bake it in a deep dish--eat with sugar1 butter1 and nutmeg4 99 99 99 99 99 ,,baked ,,indian ,,meal ,,pudding4 ,boil one quart of milk1 mix in it two gills and a half of corn meal very smoothly1 seven eggs well beaten1 a gill of molasses1 and a good piece of butter1 bake it two hours4 99 99 99 99 99 ,,boiled ,,indian ,,meal ,,pudding4 ,mix one quart of corn meal1 with three quarts of milk2 take care it be not lumpy--add three eggs and a gill of molasses2 it must be put on at sun rise1 to eat at three o'clock2 the great art in this pudding is tying the bag properly1 as the meal swells very much4 99 99 99 99 99 ,,pumpkin ,,pudding4 ,stew a fine sweet pumpkin till soft and dry2 rub it through a sieve1 mix with the pulp six eggs quite light1 a quarter of a pound of butter1 half a pint of new milk1 some pounded ginger and nutmeg1 a wine glass of brandy1 and sugar to your taste4 ,should it be too liquid1 stew it a little drier1 put a paste round the edges1 and in the bottom of a shallow dish or plate--pour in the mixture1 cut some thin bits of paste1 twist them1 and lay them across the top1 and bake it nicely4 99 99 99 99 99 ,,fayette ,,pudding4 ,slice a loaf of bread tolerably thick--lay the slices in the bottom of a dish1 cutting them so as to cover it completely2 sprinkle some sugar and nutmeg1 with a little butter1 on each layer2 when all are in1 pour on a quart of good boiled custard sweetened--serve it up cold4 99 99 99 99 99 ,,maccaroni ,,pudding4 ,simmer half a pound of maccaroni in a plenty of water1 with a table-spoonful of salt1 till tender1 but not broke--strain it1 beat five yelks1 two whites of eggs1 half a pint of cream--mince white meat and boiled ham very fine1 add three spoonsful of grated cheese1 pepper and salt2 mix these with the maccaroni1 butter the mould1 put it in1 and steam it in a pan of boiling water for an hour--serve with rich gravy4 99 99 99 99 99 ,,potato ,,paste4 ,boil mealy potatos quite soft1 first taking off the skins2 rub them while hot through a sieve1 put them in a stew pan over the fire1 with as much water as will make it the consistence of thick mush2 sift one quart of flour1 and make it into a paste2 with this mush1 knead it till light1 roll it out thin1 make the dumplins small--fill them with apples1 or any other fruit--tie them up in a thick cloth1 and boil them nicely--eat them with butter1 sugar1 and nutmeg4 99 99 99 99 99 ,,compote ,,of ,,apples4 ,pare and core the apples1 and if you prefer it1 cut them in four1 wash them clean1 and put them in a pan with water and sugar enough to cover them2 add cinnamon and lemon peel1 which has been previously soaked1 scraped on the inside1 and cut in strings2 boil them gently until the apples are done1 take them out in a deep dish1 boil the syrup to a proper consistency1 and pour it on them3 it will take a pound of sugar for a large dish4 99 99 99 99 99 ,,charlotte4 ,stew any kind of fruit1 and season it in any you like best2 soak some slices of bread in butter2 them while hot1 in the bottom and round the sides of a dish1 which has been rubbed with butter--put in your fruit1 and lay slices of bread prepared in the same manner on the top3 bake it a few minutes1 turn it carefully into another dish1 sprinkle on some powdered sugar1 and glaze it with a salamander4 99 99 99 99 99 ,,apple ,,fritters4 ,pare some apples1 and cut them in thin slices--put them in a bowl1 with a glass of brandy1 some white wine1 a quarter of a pound of pounded sugar1 a little cinnamon finely powdered1 and the rind of a lemon grated2 let them stand some time1 turning them over frequently2 beat two eggs very light1 add one quarter of a pound of flour1 a table-spoonful of melted butter1 and as much cold water as will make a thin batter2 drip the apples on a sieve1 mix them with the batter1 take one slice with a spoonful of batter to each fritter1 fry them quickly of a light brown1 drain them well1 put them in a dish1 sprinkling sugar over each1 and glaze them nicely4 99 99 99 99 99 ,,bell ,,fritters4 ,put a piece of butter the size of an egg into a pint of water2 let it boil a few minutes--thicken it very smoothly with a pint of flour2 let it remain a short time on the fire1 stir it all the time that it may not stick to the pan1 pour it in a wooden bowl1 add five or six eggs1 breaking one and beating it in--then another1 and so on till they are all in1 and the dough quite light--put a pint of lard in a pan1 let it boil1 make the fritters small1 and fry them of a fine amber colour4 99 99 99 99 99 ,,bread ,,fritters4 ,cut your bread of a convenient size1 pour on it some white wine1 and let it stand a few minutes--drain it on a sieve1 beat four eggs very light1 add four spoonsful of wine1 beat all well together--have your lard boiling1 dip the bread in the egg1 and fry it a light brown2 sprinkle sugar on each1 and glaze them4 99 99 99 99 99 ,,spanish ,,fritters4 ,make up a quart of flour1 with one egg well beaten1 a large spoonful of yeast1 and as much milk as will make it a little softer than muffin dough2 mix it early in the morning2 when well risen1 work in two spoonsful of melted butter1 make it in balls the size of a walnut1 and fry them a light brown in boiling lard--eat them with wine and sugar1 or molasses4 99 99 99 99 99 ,,to ,,make ,,mush4 ,put a lump of butter the size of an egg into a quart of water1 make it sufficiently thick with corn meal and a little salt2 it must be mixed perfectly smooth--stir it constantly till done enough4 99 99 99 99 99 ,,cakes4 ,,jumbals4 ,put one pound of nice sugar into two pounds of flour1 add pounded spice of any kind1 and pass them through a sieve2 beat four eggs1 pour them on with three quarters of a pound of melted butter1 knead all well together1 and bake them4 99 99 99 99 99 ,,macaroone4 ,blanch a pound of sweet almonds1 pound them in a mortar with rose water2 whip the whites of seven eggs to a strong froth1 put in one pound of powdered sugar1 beat it some time1 then put in the almonds--mix them well1 and drop them on sheets of paper buttered2 sift sugar over1 and bake them quickly4 ,be careful not to let them get discoloured4 99 99 99 99 99 ,,to ,,make ,,drop ,,biscuit4 ,beat eight eggs very light1 add to them twelve ounces of flour1 and one pound of sugar2 when perfectly light1 drop them on tin sheets1 and bake them in a quick oven4 99 99 99 99 99 ,,tavern ,,biscuit4 ,to one pound of flour1 add half a pound of sugar1 half a pound of butter1 some mace and nutmeg powdered1 and a glass of brandy or wine2 wet it with milk1 and when well kneaded1 roll it thin1 cut it in shapes1 and bake it quickly4 99 99 99 99 99 ,,rusk4 ,rub half a pound of sugar into three pounds of flour--sift it1 pour on half a pint of good yeast1 beat six eggs1 add half a pint of milk--mix all together1 knead it well3 if not soft enough1 add more milk-it should be softer than bread2 make it at night--in the morning1 if well risen1 work in six ounces of butter1 and bake it in small rolls2 when cold1 slice it1 lay it on tin sheets1 and dry it in the oven4 99 99 99 99 99 ,,ginger ,,bread4 ,three quarts of flour1 three quarters of a pound of brown sugar1 a large spoonful of pounded ginger1 one tea-spoonful of powdered cloves--sift it1 melt half a pound of butter in a quart of rich molasses1 wet the flour with it1 knead it well1 and bake it in a slack oven4 99 99 99 99 99 ,,plebeian ,,ginger ,,bread4 ,mix three large spoonsful of pounded ginger1 with three quarts of flour--sift it1 dissolve three tea-spoonsful of pearl-ash in a cup of water1 and pour it on the flour2 melt half a pound of butter in a quart of molasses1 mix it with the flour1 knead it well1 cut it in shapes1 and bake it4 99 99 99 99 99 ,,sugar ,,ginger ,,bread4 ,take two pounds of the nicest brown sugar1 dry and pound it1 put it into three quarts of flour1 add a large cup full of powdered ginger1 and sift the mixture2 wash the salt out of a pound of butter1 and cream it2 have twelve eggs well beaten2 work into the butter first1 the mixture1 then the froth from the eggs1 until all are in1 and it is quite light2 add a glass of brandy butter shallow moulds1 pour it in1 and bake in a quick oven4 99 99 99 99 99 ,,dough ,,nuts--,a ,,yankee ,,cake4 ,dry half a pound of good brown sugar1 pound it and mix it with two pounds of flour1 and sift it2 add two spoonsful of yeast1 and as much new milk as will make it like bread3 when well risen1 knead in half a pound of butter1 make it in cakes the size of a half dollar1 and fry them a light brown in boiling lard4 99 99 99 99 99 ,,risen ,,cake4 ,take three pounds of flour1 one and a half of pounded sugar1 a tea-spoonful of cloves1 one of mace1 and one of ginger1 all finely powdered--pass the whole through a sieve1 put to it four spoonsful of good yeast1 and twelve eggs--mix it up well1 and if not sufficiently soft1 add a little milk3 make it up at night1 and set it to rise--when well risen1 knead into it a pound of butter1 and two gills of brandy2 have ready two pounds of raisins stoned1 mix all well together1 pour it into a mould of proper size1 and bake it in an oven heated as for bread2 let it stand till thoroughly done1 and do not take it from the mould until quite cold4 99 99 99 99 99 ,,pound ,,cake4 ,wash the salt from a pound of butter1 and rub it till it is soft as cream--have ready a pound of flour sifted1 one of powdered sugar1 and twelve eggs well beaten2 put alternately into the butter1 sugar1 flour1 and the froth from the eggs--continuing to beat them together till all the ingredients are in1 and the cake quite light3 add some grated lemon peel1 a nutmeg1 and a gill of brandy2 butter the pans1 and bake them4 ,this cake makes an excellent pudding1 if baked in a large mould1 and eaten with sugar and wine4 ,it is also excellent when boiled1 and served up with melted butter1 sugar and wine4 99 99 99 99 99 ,,savoy ,,or ,,spunge ,,cake4 ,take twelve fresh eggs1 put them in the scale1 and balance them with sugar3 take out half1 and balance the other half with flour2 separate the whites from the yelks1 whip them up very light1 then mix them1 and sift in1 first sugar1 then flour1 till both are exhausted2 add some grated lemon peel2 bake them in paper cases1 or little tin moulds4 ,this also makes an excellent pudding1 with butter1 sugar1 and wine1 for sauce4 99 99 99 99 99 ,a ,,rich ,,fruit ,,cake4 ,,have the following articles prepared1 before you begin the cake3 four pounds of flour dried and sifted1 four pounds of butter washed to free it from salt1 two pounds of loaf sugar pounded1 a quarter of a pound of mace1 the same of nutmegs powdered2 wash four pounds of currants clean1 pick and dry them2 blanch one pound of sweet almonds1 and cut them in very thin slices2 stone two pounds of raisins1 cut them in two1 and strew a little flour over to prevent their sticking together1 and two pounds of citron sliced thin2 break thirty eggs1 separating the yelks and whites2 work the butter to a cream with your hand-put in alternately1 flour1 sugar1 and the froth from both whites and yelks1 which must be beaten separately1 and only the froth put in4 ,when all are mixed and the cake looks very light1 add the spice1 with half a pint of brandy1 the currants and almonds2 butter the mould well1 pour in part of the cake1 strew over it some raisins and citron--do this until all is in3 set it in a well heated oven3 when it has risen1 and the top is coloured1 cover it with paper2 it will require three hours baking--it must be iced4 99 99 99 99 99 ,,naples ,,biscuit4 ,beat twelve eggs light1 add to them one pound of flour1 and one of powdered sugar2 continue to beat all together till perfectly light2 bake it in long pans1 four inches wide1 with divisions2 so that each cake1 when done1 will be four inches long1 and one and a half wide4 99 99 99 99 99 ,,shrewsbury ,,cakes4 ,mix a pound of sugar1 with two pounds of flour1 and a large spoonful of pounded coriander seeds2 sift them1 add three quarters of a pound of melted butter1 six eggs1 and a gill of brandy2 knead it well1 roll it thin1 cut it in shapes1 and bake without discolouring it4 99 99 99 99 99 ,,little ,,plum ,,cakes4 ,prepare them as directed for pound cake1 add raisins and currants1 bake them in small tin shapes1 and ice them4 99 99 99 99 99 ,,soda ,,cakes4 ,dissolve half a pound of sugar in a pint of milk1 add a tea-spoonful of soda2 pour it on two pounds of flour--melt half a pound of butter1 knead all together till light1 put it in shallow moulds1 and bake it quickly in a brisk oven4 99 99 99 99 99 ,,to ,,make ,,bread4 ,when you find the barrel of flour a good one1 empty it into a chest or box1 made for the purpose1 with a lid that will shut close3 it keeps much better in this manner than when packed in a barrel1 and even improves by lying lightly2 sift the quantity you intend to make up--put into a bowl two gills and a half of water for each quart1 with a tea-spoon heaped up with salt1 and a large spoonful of yeast for each quart2 stir this mixture well1 put into another bowl one handful of flour from every quart2 pour a little of the mixture on to wet it1 then more1 until you get it all in1 taking great care that it be smooth1 and quite free from lumps2 beat it some minutes1 take one-third of the flour out of the kettle1 pour on the batter1 and sprinkle over it the dry flour2 stop the kettle1 and set it where it can have a moderate degree of warmth3 when it has risen well1 turn it into a bowl1 mix in the dry flour1 and knead it on a board till it looks quite light2 return it to the kettle1 and place it where it can have proper heat3 in the morning1 take the dry crust carefully from the top1 put the dough on a board1 knead it well1 make it into rolls1 set them on tin sheets1 put a towel over1 and let them stand near the fire till the oven is ready4 ,in winter1 make the bread up at three o'clock1 and it will be ready to work before bed time4 ,in summer1 make it up at five o'clock4 ,a quart of flour should weigh just one pound and a quarter4 ,the bread must be rasped when baked4 99 99 99 99 99 ,,to ,,make ,,nice ,,biscuit4 ,rub a large spoonful of butter into a quart of risen dough1 knead it well1 and make it into biscuit1 either thick or thin3 bake them quickly4 99 99 99 99 99 ,,rice ,,bread4 ,boil six ounces of rice in a quart of water1 till it is dry and soft--put it into two pounds of flour1 mix it in well2 add two tea-spoonsful of salt1 two large spoonsful of yeast1 and as much water as will make it the consistence of bread3 when well risen1 bake it in moulds4 99 99 99 99 99 ,,mixed ,,bread4 ,put a tea-spoonful of salt1 and a large one of yeast1 into a quart of flour2 make it sufficiently soft1 with corn meal gruel2 when well risen1 bake it in a mould4 ,it is an excellent bread for breakfast4 ,indifferent flour will rise much better1 when made with gruel1 than with fair water4 99 99 99 99 99 ,,patent ,,yeast4 ,put half a pound of fresh hops into a gallon of water1 and boil it away to two quarts2 then strain it1 make it a thin batter with flour2 add half a pint good yeast1 and when well fermented1 pour it in a bowl1 and work in as much corn meal as will make it the consistency of biscuit dough2 set it to rise1 and when quite light1 make it into little cakes1 which must be dried in the shade1 turning them very frequently2 keep them securely from damp and dust4 ,persons who live in town1 and can procure brewer's yeast1 will save trouble by using it3 take one quart of it1 add a quart of water1 and proceed as before directed4 99 99 99 99 99 ,,to ,,prepare ,,the ,,cakes4 ,take one or more cakes1 according to the flour you are to make2 pour on a little warm water2 when it is dissolved1 stir it well1 thicken with a little flour1 and set it near the fire1 to rise before it is used4 ,the best thing to keep yeast in1 is a small mug or pitcher1 with a close stopper1 under which must be placed a double fold of linen1 to make it still closer4 ,this is far preferable to a bottle1 and more easily cleaned4 99 99 99 99 99 ,,another ,,method ,,for ,,making ,,yeast4 ,peel one large ,irish potato1 boil it till soft1 rub it through a sieve2 add an equal quantity of flour1 make it sufficiently liquid with hop tea2 and when a little warmer than new milk1 add a gill of good yeast2 stir it well1 and keep it closely covered in a small pitcher4 99 99 99 99 99 ,,nice ,,buns4 ,put four ounces of sugar with three quarters of a pound of flour2 make it up with two spoonsful of yeast1 and half a pint of milk2 when well risen1 work into it four ounces of butter1 make it into small buns1 and bake them in a quick oven--do not burn them4 99 99 99 99 99 ,,muffins4 ,sift a quart of flour1 put to it a little salt1 and a large spoonful of yeast--beat the white of a fresh egg to a strong froth1 add it1 and make the flour up with cold water1 as soft as you can to allow it to be handled2 set it in a moderately warm place4 ,next morning1 beat it well with a spoon1 put it on the griddle in a round form1 and bake it nicely1 turning them frequently till done4 99 99 99 99 99 ,,french ,,rolls4 ,sift a quart of flour1 add a little salt1 a spoonful of yeast1 two eggs well beaten1 and half a pint of milk--knead it1 and set it to rise3 next morning1 work in an ounce of butter1 make the dough into small rolls1 and bake them4 ,the top crust should not be hard4 99 99 99 99 99 ,,crumpets4 ,take a quart of dough from your bread at a very early hour in the morning2 break three fresh eggs1 separating the yelks from the whites--whip them both to a froth1 mix them with the dough1 and add gradually milk-warm water1 till you make a batter the thickness of buckwheat cakes3 beat it well1 and set it to rise till near breakfast time2 have the griddle ready1 pour on the batter to look quite round3 they do not require turning4 99 99 99 99 99 ,,apoquiniminc ,,cakes4 ,put a little salt1 one egg beaten1 and four ounces of butter1 in a quart of flour--make it into a paste with new milk1 beat it for half an hour with a pestle1 roll the paste thin1 and cut it into round cakes2 bake them on a gridiron1 and be careful not to bum them4 99 99 99 99 99 ,,batter ,,cakes4 ,boil two cups of small homony very soft2 add an equal quantity of corn meal with a little salt1 and a large spoonful of butter2 make it in a thin batter with three eggs1 and a sufficient quantity of milk--beat all together some time1 and bake them on a griddle1 or in woffle irons4 ,when eggs cannot be procured1 yeast makes a good substitute2 put a spoonful in the batter1 and let it stand an hour to rise4 99 99 99 99 99 ,,batter ,,bread4 ,take six spoonsful of flour and three of corn meal1 with a little salt--sift them1 and make a thin batter with four eggs1 and a sufficient quantity of rich milk2 bake it in little tin moulds in a quick oven4 99 99 99 99 99 ,,cream ,,cakes4 ,melt as much butter in a pint of milk1 as will make it rich as cream--make the flour into a paste with this1 knead it well1 roll it out frequently1 cut it in squares1 and bake on a griddle4 99 99 99 99 99 ,,soufle ,,biscuits4 ,rub four ounces of butter into a quart of flour1 make it into paste with milk1 knead it well1 roll it as thin as paper1 and bake it to look white4 99 99 99 99 99 ,,corn ,,meal ,,bread4 ,rub a piece of butter the size of an egg1 into a pint of corn meal--make it a batter with two eggs1 and some new milk--add a spoonful of yeast1 set it by the fire an hour to rise1 butter little pans1 and bake it4 99 99 99 99 99 ,,sweet ,,potato ,,buns4 ,boil and mash a potato1 rub into it as much flour as will make it like bread--add spice and sugar to your taste1 with a spoonful of yeast2 when it has risen well1 work in a piece of butter1 bake it in small rolls1 to be eaten hot with butter1 either for breakfast or tea4 99 99 99 99 99 ,,rice ,,woffles4 ,boil two gills of rice quite soft1 mix with it three gills of flour1 a little salt1 two ounces melted butter1 two eggs beaten well1 and as much milk as will make it a thick batter--beat it till very light1 and bake it in woffle irons4 99 99 99 99 99 ,,velvet ,,cakes4 ,make a batter of one quart of flour1 three eggs1 a quart of milk1 and a gill of yeast2 when well risen1 stir in a large spoonful of melted butter1 and bake them in muffin hoops4 99 99 99 99 99 ,,chocolate ,,cakes4 ,put half a pound of nice brown sugar into a quart of flour1 sift it1 and make it into a paste1 with four ounces of butter melted in as much milk as will wet it2 knead it till light1 roll it tolerably thin1 cut it in strips an inch wide1 and just long enough to lay in a plate2 bake them on a griddle1 put them in the plate in rows to checker each other1 and serve them to eat with chocolate4 99 99 99 99 99 ,,wafers4 ,beat six eggs1 add a pint of flour1 two ounces of melted butter1 with as much milk as will make a thin batter--put in pounded loaf sugar to your taste1 pour it in the wafer irons1 bake them quickly without browning1 and roll them while hot4 99 99 99 99 99 ,,buckwheat ,,cakes4 ,put a large spoonful of yeast and a little salt1 into a quart of buckwheat meal2 make it into a batter with cold water2 let it rise well1 and bake it on a griddle--it turns sour very quickly1 if it be allowed to stand any time after it has risen4 99 99 99 99 99 ,,observations ,,on ,,ice ,,creams4 ,it is the practice with some indolent cooks1 to set the freezer containing the cream1 in a tub with ice and salt1 and put it in the ice house2 it will certainly freeze there2 but not until the watery particles have subsided1 and by the separation destroyed the cream4 ,a freezer should be twelve or fourteen inches deep1 and eight or ten wide4 ,this facilitates the operation very much1 by giving a larger surface for the ice to form1 which it always does on the sides of the vessel2 a silver spoon with a long handle should be provided for scraping the ice from the sides as soon as formed3 and when the whole is congealed1 pack it in moulds 7which must be placed with care1 lest they should not be upright17 in ice and salt1 till sufficiently hard to retain the shape--they should not be turned out till the moment they are to be served4 ,the freezing tub must be wide enough to leave a margin of four or five inches all around the freezer1 when placed in the middle--which must be filled up with small lumps of ice mixed with salt--a larger tub would waste the ice4 ,the freezer must be kept constantly in motion during the process1 and ought to be made of pewter1 which is less liable than tin to be worn in holes1 and spoil the cream by admitting the salt water4 99 99 99 99 99 ,,ice ,,creams4 ,when ice creams are not put into shapes1 they should always be served in glasses with handles4 99 99 99 99 99 ,,vanilla ,,cream4 ,boil a ,vanilla bean in a quart of rich milk1 until it has imparted the flavour sufficiently--then take it out1 and mix with the milk1 eight eggs1 yelks and whites beaten well2 let it boil a little longer2 make it very sweet1 for much of the sugar is lost in the operation of freezing4 99 99 99 99 99 ,,raspberry ,,cream4 ,make a quart of rich boiled custard--when cold1 pour it on a quart of ripe red raspberries2 mash them in it1 pass it through a sieve1 sweeten1 and freeze it4 99 99 99 99 99 ,,strawberry ,,cream ,is made in the same manner--the strawberries must be very ripe1 and the stems picked out4 ,if rich cream can be procured1 it will be infinitely better--the custard is intended as a substitute1 when cream cannot be had4 99 99 99 99 99 ,,cocoa ,,nut ,,cream4 ,take the nut from its shell1 pare it1 and grate it very fine2 mix it with a quart of cream1 sweeten1 and freeze it4 ,if the nut be a small one1 it will require one and a half to flavour a quart of cream4 99 99 99 99 99 ,,chocolate ,,cream4 ,scrape a quarter of a pound of chocolate very fine1 put it in a quart of milk1 boil it till the chocolate is dissolved1 stirring it continually--thicken with six eggs4 ,a ,vanilla bean boiled with the milk1 will improve the flavour greatly4 99 99 99 99 99 ,,oyster ,,cream4 ,make a rich soup1 7see directions for oyster soup17 strain it from the oysters1 and freeze it4 99 99 99 99 99 ,,iced ,,jelly4 ,make calf's foot jelly not very stiff1 freeze it1 and serve it in glasses4 99 99 99 99 99 ,,peach ,,cream4 ,get fine soft peaches perfectly ripe1 peel them1 take out the stones1 and put them in a ,china bowl3 sprinkle some sugar on1 and chop them very small with a silver spoon--if the peaches be sufficiently ripe1 they will become a smooth pulp2 add as much cream or rich milk as you have peaches2 put more sugar1 and freeze it4 99 99 99 99 99 ,,coffee ,,cream4 ,toast two gills of raw coffee till it is a light brown1 and not a grain burnt2 put it hot from the toaster without grinding it1 into a quart of rich1 and perfectly sweet milk2 boil it1 and add the yelks of eight eggs2 when done1 strain it through a sieve1 and sweeten it2 if properly done1 it will not be discoloured4 ,the coffee may be dried1 and will answer for making in the usual way to drink1 allowing more for the quantity of water1 than if it had not gone through this process4 99 99 99 99 99 ,,quince ,,cream4 ,wash ripe quinces and boil them whole till quite tender--let them stand to drain and cool--then rub them through a hair sieve2 mix with the pulp as much cochineal finely powdered1 as will make it a pretty colour2 then add an equal quantity of cream1 and sweeten it4 ,pears or apples may be used1 prepared in the same manner4 99 99 99 99 99 ,,citron ,,cream4 ,cut the finest citron melons when perfectly ripe--take out the seeds1 and slice the nicest part into a ,china bowl in small pieces1 that will lie conveniently2 cover them with powdered sugar1 and let them stand several hours--then drain off the syrup they have made1 and add as much cream as it will give a strong flavour to1 and freeze it4 ,pine apples may be used in the same way4 99 99 99 99 99 ,,almond ,,cream4 ,pour hot water on the almonds1 and let them stand till the skins will slip off1 then pound them fine1 and mix them with cream3 a pound of almonds in the shells1 will be sufficient for a quart of cream--sweeten and freeze it4 ,the kernels of the common black walnut1 prepared in the same way1 make an excellent cream4 99 99 99 99 99 ,,lemon ,,cream4 ,pare the yellow rind very thin from four lemons--put them in a quart of fresh cream1 and boil it2 squeeze and strain the juice of one lemon1 saturate it completely with powdered sugar2 and when the cream is quite cold1 stir it in--take care that it does not curdle--if not sufficiently sweet1 add more sugar4 99 99 99 99 99 ,,lemonade ,,iced4 ,make a quart of rich lemonade1 whip the whites of six fresh eggs to a strong froth--mix them well with the lemonade1 and freeze it4 ,the juice of morello cherries1 or of currants mixed with water and sugar1 and prepared in the same way1 make very delicate ices4 99 99 99 99 99 ,,to ,,make ,,custard4 ,make a quart of milk quite hot1 that it may not whey when baked2 let it stand to get cold1 and then mix six eggs with it2 sweeten it with loaf sugar1 and fill the custard cups--put on the covers1 and set them in a ,dutch oven with water1 but not enough to risk its boiling into the cups2 do not put on the top of the oven4 ,when the water has boiled ten or fifteen minutes1 take out a cup1 and if the custard be the consistence of jelly2 it is sufficiently done2 serve them in the cups with the covers on1 and a tea-spoon on the dish between each cup--grate nutmeg on the tops when cold4 99 99 99 99 99 ,,to ,,make ,a ,,trifle4 ,put slices of ,savoy cake or ,naples biscuit at the bottom of a deep dish2 wet it with white wine1 and fill the dish nearly to the top with rich boiled custard2 season half a pint of cream with white wine and sugar2 whip it to a froth--as it rises1 take it lightly off1 and lay it on the custard2 pile it up high and tastily--decorate it with preserves of any kind1 cut so thin as not to bear the froth down by its weight4 99 99 99 99 99 ,,rice ,,blanc ,,mange4 ,boil a tea-cup full of rice in a very small of water1 till it is near bursting--then add half a pint of milk1 boil it to a mush1 stirring all the time2 season it with sugar1 wine1 and nutmeg2 dip the mould in water1 and fill it2 when cold1 turn it in a dish1 and surround it with boiled custard seasoned1 or syllabub--garnish it with marmalade4 99 99 99 99 99 ,,floating ,,island4 ,have the bowl nearly full of syllabub1 made with milk1 white wine1 and sugar2 beat the whites of six new laid eggs to a strong froth--then mix with it raspberry or strawberry marmalade enough to flavour and colour it2 lay the froth lightly on the syllabub1 first putting in some slices of cake2 raise it in little mounds1 and garnish with something light4 99 99 99 99 99 ,,syllabub4 ,season the milk with sugar and white wine1 but not enough to curdle it2 fill the glasses nearly full1 and crown them with whipt cream seasoned4 99 99 99 99 99 ,,cold ,,creams4 ,,lemon ,,cream4 ,pare the rind very thin from four fresh lemons1 squeeze the juice1 and strain it--put them both into a quart of water1 sweeten it to your taste1 add the whites of six eggs1 beat to a froth2 set it over the fire1 and keep stirring until it thickens1 but do not let it boil--then pour it in a bowl2 when cold1 strain it through a sieve1 put it on the fire1 and add the yelks of the eggs--stir it till quite thick1 and serve it in glasses4 99 99 99 99 99 ,,orange ,,cream4 ,is made in the same manner1 but requires more juice to give a flavour4 99 99 99 99 99 ,,raspberry ,,cream4 ,stir as much raspberry marmalade into a quart of cream1 as will be sufficient to give a rich flavour of the fruit--strain it1 and fill your glasses1 leaving out a part to whip into froth for the top4 99 99 99 99 99 ,,tea ,,cream4 ,put one ounce of the best tea in a pitcher1 pour on it a table spoonful of water1 and let it stand an hour to soften the leaves2 then put to it a quart of boiling cream1 cover it close1 and in half an hour strain it2 add four tea-spoonsful of a strong infusion of rennet in water1 stir it1 and set it on some hot ashes1 and cover it2 when you find by cooling a little of it1 that it will jelly1 pour it into glasses1 and garnish with thin bits of preserved fruit4 99 99 99 99 99 ,,sago ,,cream4 ,wash the sago clean1 and put it on the fire with a stick of cinnamon1 and as much water as will boil it thick and soft2 take out the cinnamon1 and add rich boiled custard till it is of a proper thickness2 sweeten it1 and serve in glasses or cups1 with grated nutmeg on the top4 99 99 99 99 99 ,,barley ,,cream4 ,is made the same way--you may add a little white wine to both2 it will give an agreeable flavour4 99 99 99 99 99 ,,gooseberry ,,fool4 ,pick the stems and blossoms from two quarts of green gooseberries2 put them in a stew pan1 with their weight in loaf sugar1 and a very little water--when sufficiently stewed1 pass the pulp through a sieve2 and when cold1 add rich boiled custard till it is like thick cream2 put it in a glass bowl1 and lay frothed cream on the top4 99 99 99 99 99 ,,to ,,make ,,slip4 ,make a quart of rich milk moderately warm3 then stir into it one large spoonful of the preparation of rennet1 7see receipt to prepare rennet17 set it by1 and when cold1 it will be as stiff as jelly4 ,it should be made only a few hours before it is used1 or it will be tough and watery2 in summer1 set the dish in ice after it has jellied--it must be eaten with powdered sugar1 cream1 and nutmeg4 99 99 99 99 99 ,,curds ,,and ,,cream4 ,turn one quart of milk as for the slip--let it stand until just before it is to be served3 then take it up with a skimming dish1 and lay it on a sieve--when the whey has drained off1 put the curds in a dish1 and surround them with cream--use sugar and nutmeg4 ,these are ,arcadian dishes2 very delicious1 cheap1 and easily prepared4 99 99 99 99 99 ,,blanc ,,mange4 ,break one ounce of isinglass into very small pieces2 wash it well1 and pour on a pint of boiling water2 next morning1 add a quart of milk1 boil it till the isinglass is dissolved1 strain it1 put in two ounces sweet almonds1 blanched and pounded2 sweeten it1 and put it in the mould--when stiff1 turn them into a deep dish1 and put raspberry cream around them4 ,for a change1 stick thin slips of blanched almonds all over the blanc mange1 and dress round with syllabub1 nicely frothed4 ,some moulds require colouring--for an ear of corn1 mix the yelk of an egg with a little of the blanc mange2 fill the grains of the corn with it--and when quite set1 pour in the white1 but take care it is not warm enough to melt the yellow3 for a bunch of asparagus1 colour a little with spinach juice1 to fill the green tops of the heads4 ,fruit must be made the natural colour of what it represents4 ,cochineal and alkanet root pounded and dissolved in brandy1 make good colouring2 but blanc mange should never be served1 without raspberry cream or syllabub to eat with it4 99 99 99 99 99 ,,to ,,make ,a ,,hen',s ,,nest4 ,get five small eggs1 make a hole at one end1 and empty the shells--fill them with blanc mange3 when stiff and cold1 take off the shells1 pare the yellow rind very thin from six lemons1 boil them in water till tender1 then cut them in thin strips to resemble straw1 and preserve them with sugar2 fill a small deep dish half full of nice jelly--when it is set1 put the straw on in form of a nest1 and lay the eggs in it4 ,it is a beautiful dish for a dessert or supper4 99 99 99 99 99 ,little ,dishes for a ,second ,course1 or ,supper4 ,,pheasants ,a-,,la-,,daub4 ,roast two pheasants in the nicest manner--get a deep dish1 the size and form of the one you intend to serve the pheasants in--it must be as deep as a tureen2 put in savoury jelly about an inch and a half at the bottom2 when that is set1 and the pheasants cold1 lay them on the jelly with their breasts down2 fill the dish with jelly up to their backs2 take care it is not warm enough to melt the other1 and that the birds are not displaced--just before it is to be served1 set it a moment in hot water to loosen it2 put the dish on the top1 and turn it out carefully4 99 99 99 99 99 ,,partridges ,a-,,la-,,daub4 ,truss six partridges neatly1 cover them with thin slices of fat bacon taken from the top of a middling2 this keeps them white1 and gives a good flavour2 they must be wrapped entirely in it--roast them1 and when done1 take off the bacon2 let them get cold1 and use jelly as for the pheasants4 99 99 99 99 99 ,,chickens ,a-,,la-,,daub4 ,roast two half grown chickens1 cut off the legs and wings1 pull the breast from each side entire1 take the skin from all the pieces1 lay it in the dish1 and cover it with jelly4 99 99 99 99 99 ,,to ,,make ,,savoury ,,jelly4 ,put eight or ten pounds of coarse lean beef1 or the same quantity of the inferior parts of the fore quarter of veal1 into a pot with two gallons of water1 a pound of lean salt pork1 three large onions chopped1 three carrots1 a large handful of parsley1 and any sweet herb that you choose1 with pepper and salt2 boil it very gently till reduced to two quarts2 strain it through a sieve--next day1 take off the fat1 turn out the jelly1 and separate it from the dregs at the bottom2 put it on the fire with half a pint of white wine1 a large spoonful of lemon pickle1 and the whites and shells of four eggs beaten3 when it boils clear on one side1 run it through the jelly bag4 99 99 99 99 99 ,,turkey ,a-,,la-,,daub4 ,bone a small turkey1 put pepper and salt on the inside1 and cover it with slices of boiled ham or tongue2 fill it with well seasoned forcemeat1 sew it up and boil it--cover it with jelly4 99 99 99 99 99 ,,salmagundi4 ,turn a bowl on the dish1 and put on it in regular rings1 beginning at the bottom1 the following ingredients1 all minced3--anchovies with the bones taken out1 the white meat of fowls without the skin1 hard boiled eggs1 the yelks and whites chopped separately1 parsley1 the lean of old ham scraped1 the inner stalks of celery2 put a row of capers round the bottom of the bowl1 and dispose the others in a fanciful manner2 put a little pyramid of butter on the top1 and have a small glass with egg mixed as for sallad1 to eat with the salmagundi4 99 99 99 99 99 ,,an ,,excellent ,,relish ,,after ,,dinner4 ,put some soup or gravy from any of the dishes on the table1 into the stew dish2 add a good portion of pepper1 vinegar1 wine1 catsup and salt2 let it be very highly seasoned2 broil the legs1 liver1 and gizzard of a turkey1 the kidney of veal1 or any thing you fancy2 cut it up in small pieces3 when broiled1 put it in the gravy1 and stew it at table4 99 99 99 99 99 ,,to ,,stew ,,perch4 ,lay the perch in a deep pan with the heads on2 sprinkle salt1 pepper1 and a little chopped onion over each layer2 when they are all in1 take as much water as will be sufficient to fill the pan less than half full2 add a gill of wine1 one of catsup1 a little lemon pickle and spice2 cover the pan1 and let it stew gently till done2 take out the fish without breaking1 put them in a deep dish1 pour the gravy on1 and neatly turn them out4 99 99 99 99 99 ,,preserves4 ,,directions ,,for ,,making ,,preserves4 ,the preserving pan should be made of bell metal1 flat at the bottom1 very large in diameter1 but not deep4 ,it should have a cover to fit closely1 and handles at the sides of the pan1 for taking it off with ease when the syrup boils too fast4 ,there should also be a large chafing-dish with long legs1 for the convenience of moving it to any part of the room4 ,the process is a tedious one2 and if the superintendent be not comfortably situated1 the preserves cannot be properly managed4 ,a ladle the size of a saucer1 pierced and having a long handle1 will be necessary for taking up the fruit without syrup4 ,when a chafing-dish cannot be procured1 the best substitute is a brick stove1 with a grating1 to burn charcoal4 ,the sugar should be the best double refined2 but if the pure amber coloured sugar house syrup from the ,west ,indies can be got1 it is greatly superior2 it never ferments1 and the trouble is very much lessened by having ready made syrup1 in which it is only necessary to boil the fruit till clear4 ,all delicate fruit should be done gently1 and not allowed to remain more than half an hour after it begins to stew1 before it is laid on dishes to cool2 it must be put into the syrup again for the same time2 continue this until it is sufficiently transparent4 ,the advantage of this method is that the preserves are less liable to boil to pieces1 than when done all at one time4 ,it is injudicious to put more in the pan at once1 than can lie on the bottom without crowding4 ,the pan must be made bright1 and nothing permitted to cool in it1 lest it should canker4 ,delicate preserves should be kept in small glasses or pots1 that will not hold more than one or two pounds1 for the admission of air injures them2 put letter paper wet with brandy on the preserves1 and cover the tops with many folds of soft paper1 that will tie round closely2 keep them in a dry place1 and expose them constantly to the sun to check fermentation4 ,fruit for preserving should be in full perfection1 but not too ripe4 99 99 99 99 99 ,,to ,,preserve ,,cling-,,stone ,,peaches4 ,get the finest yellow cling-stones1 pare them1 and lay them in a bowl2 have their weight of sugar pounded1 and sprinkle it over them as they are put in2 let them stand two or three hours1 put them together with the sugar into the pan1 add a little water1 and let the peaches remain till thoroughly scalded2 take them out with the ladle1 draining off the syrup2 should there not be enough to cover the peaches1 add more ,water1 boil it and skim it1 return the fruit1 and do them gently till quite clear4 ,have some stones cracked1 blanch the kernels1 and preserve them with the peaches4 99 99 99 99 99 ,,cling-,,stones ,,sliced4 ,pare the peaches1 and cut them in as large slices as possible2 have their weight in sugar1 and preserve them as the others4 99 99 99 99 99 ,,soft ,,peaches4 ,get yellow soft peaches that are not quite ripe1 pare and divide them1 scrape the places where the stones lay with a tea-spoon1 and follow the former directions4 99 99 99 99 99 ,,peach ,,marmalade4 ,take the ripest soft peaches1 7the yellow ones make the prettiest marmalade17 pare them1 and take out the stones2 put them in the pan with one pound of dry light coloured brown sugar to1 two of peaches3 when they are juicy1 they do not require water3 with a silver or wooden spoon1 chop them with the sugar2 continue to do this1 and let them boil gently till they are a transparent pulp1 that will be a jelly when cold4 ,puffs made of this marmalade are very delicious4 99 99 99 99 99 ,,peach ,,chips4 ,slice them thin1 and boil them till clear in a syrup made with half their weight of sugar2 lay them on dishes in the sun1 and turn them till dry2 pack them in pots with powdered sugar sifted over each layer2 should there be syrup left1 continue the process with other peaches4 ,they are very nice when done pure honey instead of sugar4 99 99 99 99 99 ,,pears4 ,the small pears are better for preserving than large ones4 ,pare them1 and make a syrup1 with their weight of sugar1 and a little water--leave the stem on1 and stick a clove in the blossom end of each2 stew them till perfectly transparent4 99 99 99 99 99 ,,pear ,,marmalade4 ,boil the pears till soft--when cold1 rub the pulp through a sieve1 and boil it to a jelly1 allowing one pound of sugar to two of pears4 99 99 99 99 99 ,,quinces4 ,select the finest and most perfect quinces1 lay them on shelves1 but do not let them touch each other2 keep them till they look yellow and have a fragrant smell2 put as many in the preserving pan as can lie conveniently1 cover them with water1 and scald them well3 then take out the cores1 and put them in water2 cover the pan and boil them some time2 strain the water1 add to it the weight of the quinces in pounded loaf sugar1 dissolve and skim it1 pare the quinces1 put them in the pan1 and should there not be syrup enough to cover them1 add more water--stew them till quite transparent4 ,they will be light coloured if kept covered during the process1 and red if the cover be taken off4 ,fill the space the cores occupied with quince jelly1 before they are put into the pots--and cover them with syrup4 99 99 99 99 99 ,,currant ,,jelly4 ,pick full ripe currants from the stem1 and put them in a stone pot2 then set it in an iron pot of water--take care that no water gets in3 when the currants have yielded their juice1 pour them into a jelly bag--let it run as long as it will without pressing1 which must be reserved for the best jelly2 you may then squeeze the bag to make inferior kind4 ,to each pint of this juice1 put one pound of loaf sugar powdered--boil it fifteen or twenty minutes--skim it clean1 and put it in glasses2 expose them daily to the sun to prevent fermentation4 99 99 99 99 99 ,,quince ,,jelly4 ,prepare the quinces as before directed1 take off the stems and blossoms1 wash them clean1 and cut them in slices without paring2 fill the pan1 and pour in water to cover them--stew them gently1 putting in a little water occasionally till they are soft2 then pour them into a jelly bag2 let all the liquor run through without pressing it1 which must be set aside for the best jelly2 to each pint of this1 put a pound of loaf sugar pounded1 and boil it to a jelly4 ,the bag may be squeezed for an inferior1 but a very nice jelly4 99 99 99 99 99 ,,quince ,,marmalade4 ,boil the quinces in water until soft1 let them cool1 and rub all the pulp through a sieve3 put two pounds of it to one of sugar1 pound a little cochineal1 sift in through fine muslin1 and mix it with the quince to give a colour2 pick out the seeds1 tie them in a muslin bag1 and boil them with the marmalade3 when it is a thick jelly1 take out the seeds1 and put it in pots4 99 99 99 99 99 ,,cherries4 ,the most beautiful cherries to preserve1 are the carnation and common light red1 with short stems2 select the finest that are not too ripe2 take an equal weight with the cherries of double refined sugar1 make it into a syrup1 and preserve them without stoning1 and with the stems on2 if they be done carefully1 and the ,directions for preserving closely attended to1 the stems will not come off1 and they will be so transparent that the stones may be seen4 99 99 99 99 99 ,,morello ,,cherries4 ,take out the stones with a quill over a deep dish1 to save the juice that runs from them2 put to the juice a pound of sugar for each pound of cherries1 weighed after they are stoned2 boil and skim the syrup1 then put in the fruit1 and stew till quite clear4 99 99 99 99 99 ,,to ,,dry ,,cherries4 ,stone them1 and save the juice3 weigh the cherries1 and allow one pound of good brown sugar to three of the fruit2 boil it with the juice1 put the cherries in1 stew them fifteen or twenty minutes1 take them out1 drain off the syrup1 and lay the cherries in dishes to dry in the sun2 keep the syrup to pour over a little at a time1 as it dries on the cherries1 which must be frequently turned over2 when all the syrup is used1 put the cherries away in pots1 sprinkling a little powdered loaf sugar between the layers4 ,they make excellent pies1 puddings1 and charlottes4 99 99 99 99 99 ,,raspberry ,,jam4 ,to each pound of ripe red or ,english raspberries1 put one pound of loaf sugar--stir it frequently1 and stew till it is a thick jelly4 99 99 99 99 99 ,,to ,,preserve ,,strawberries4 ,get the largest strawberries before they are too ripe2 have the best loaf sugar1 one pound to each of strawberries--stew them very gently1 taking them out to cool frequently1 that they may not be mashed2 when they look clear1 they are done enough4 99 99 99 99 99 ,,strawberry ,,jam4 ,is made in the same manner as the raspberry1 and is very fine to mix with cream for blanc mange1 puffs1 sweet-meat puddings1 c4 c4 99 99 99 99 99 ,,gooseberries4 ,select young gooseberries1 make a syrup with one pound of loaf sugar to each of fruit2 stew them till quite clear and the syrup becomes thick1 but do not let them be mashed4 ,they are excellent made into tarts--do not cover the pan while they are stewing4 99 99 99 99 99 ,,apricots ,,in ,,brandy4 ,take freshly gathered apricots not too ripe2 to half their weight of loaf sugar1 add as much water as will cover the fruit2 boil and skim it3 then put in the apricots1 and let them remain five or six minutes3 take them up without syrup1 and lay them on dishes to cool2 boil the syrup till reduced one half2 when the apricots are cold1 put them in bottles1 and cover them with equal quantities of syrup and ,french brandy4 ,if the apricots be cling-stones1 they will require more scalding4 99 99 99 99 99 ,,peaches ,,in ,,brandy4 ,get yellow soft peaches1 perfectly free from defect and newly gathered1 but not too ripe2 place them in a pot1 and cover them with cold weak lye2 turn over those that float frequently1 that the lye may act equally on them2 at the end of an hour take them out1 wipe them carefully with a soft cloth to get off the down and skin1 and lay them in cold water2 make a syrup as for the apricots1 and proceed in the same manner1 only scald the peaches more4 99 99 99 99 99 ,,cherries ,,in ,,brandy4 ,get the short stemmed bright red cherries in bunches--make a syrup1 with equal quantities of sugar and cherries2 scald the cherries1 but do not let the skins crack1 which they will do if the fruit be too ripe4 99 99 99 99 99 ,,magnum ,,bonum ,,plums ,,in ,,brandy4 ,select those that are free from blemish--make a syrup with half their weight of sugar1 and preserve them in the same manner directed for apricots--green gages4 ,the large amber1 and the blue plums1 are also excellent1 done in the same way4 99 99 99 99 99 ,,pickling4 ,,lemon ,,pickle4 ,grate the yellow rind from two dozen fine fresh lemons1 quarter them but leave them whole at the bottom2 sprinkle salt on them1 and put them in the sun every day until dry2 then brush off the salt1 put them in a pot with one ounce of nutmegs1 and one of mace pounded2 a large handful of horse radish scraped and dried two dozen cloves of garlic1 and a pint of mustard seed2 pour on one gallon of strong vinegar1 tie the pot close1 put a board on1 and let it stand three months--strain it1 and when perfectly clear1 bottle it4 99 99 99 99 99 ,,tomato ,,catsup4 ,gather a peck of tomatos1 pick out the stems1 and wash them2 put them on the fire without water1 sprinkle on a few spoonsful of salt1 let them boil steadily an hour1 stirring them frequently2 strain them through a colander1 and then through a sieve2 put the liquid on the fire with half a pint of chopped onions1 half a quarter of an ounce of mace broke into small pieces2 and if not sufficiently salt1 add a little more--one table-spoonful of whole black pepper2 boil all together until just enough to fill two bottles2 cork it tight4 ,make it in ,august1 in dry weather4 99 99 99 99 99 ,,tomato ,,marmalade4 ,gather full grown tomatos while quite green2 take out the stems1 and stew them till soft2 rub them through a sieve1 put the pulp on the fire seasoned highly with pepper1 salt1 and pounded cloves2 add some garlic1 and stew all together till thick3 it keeps well1 and is excellent for seasoning gravies1 c4 c4 99 99 99 99 99 ,,tomato ,,sweet ,,marmalade4 ,prepare it in the same manner1 mix some loaf sugar with the pulp1 and stew until it is a stiff jelly4 99 99 99 99 99 ,,tomato ,,soy4 ,take a bushel of full ripe tomatos1 cut them in slices without skinning--sprinkle the bottom of a large tub with salt1 strew in the tomatos1 and over each layer of about two inches thick1 sprinkle half a pint of salt1 and three onions sliced without taking off the skins4 ,when the bushel of tomatos is thus prepared1 let them remain for three days1 then put them into a large iron pot1 in which they must boil from early in the morning till night1 constantly stirring to prevent their sticking and mashing them4 ,the next morning1 pass the mixture through a sieve1 pressing it to obtain all the liquor you can2 and add to it one ounce of cloves1 quarter of a pound of allspice1 quarter of a pound of whole black pepper1 and a small wine glass of ,cayenne2 let it boil slowly and constantly during the whole of the day--in the evening1 put it into a suitable vessel to cool2 and the day after1 bottle and cork it well3 place it in a cool situation during warm weather1 and it will keep for many years1 provided it has been boiled very slowly and sufficiently in the preparation4 ,should it ferment it must be boiled a second time4 99 99 99 99 99 ,,pepper ,,vinegar4 ,get one dozen pods of pepper when ripe1 take out the stems1 and cut them in two2 put them in a kettle with three pints of vinegar1 boil it away to one quart1 and strain it through a sieve4 ,a little of this is excellent in gravy of every kind1 and gives a flavour greatly superior to black pepper2 it is also very fine when added to each of the various catsups for fish sauce4 99 99 99 99 99 ,,mushroom ,,catsup4 ,take the flaps of the proper mushrooms from the stems--wash them1 add some salt1 and crush them2 then boil them some time1 strain them through a cloth1 put them on the fire again with salt to your taste1 a few cloves of garlic1 and a quarter of an ounce of cloves pounded1 to a peck of mushrooms2 boil it till reduced to less than half the original quantity--bottle and cork it well4 99 99 99 99 99 ,,tarragon ,,or ,,astragon ,,vinegar4 ,pick the tarragon nicely from the stem1 let it lie in a dry place forty-eight hours2 put it in a pitcher1 and to one quart of the leaves put three pints of strong vinegar2 cover it close1 and let it stand a week--then strain it1 and after standing in the pitcher till quite clear1 bottle it1 and cork it closely4 99 99 99 99 99 ,,curry ,,powder4 ,one ounce turmeric1 one do4 coriander seed1 one do4 cummin seed1 one do4 white ginger1 one of nutmeg1 one of mace1 and one of ,cayenne pepper2 pound all together1 and pass them through a line sieve2 bottle and cork it well--one tea-spoonful is sufficient to season any made dish4 99 99 99 99 99 ,,to ,,pickle ,,cucumbers4 ,gather them full grown1 but quite young--take off the green rind1 and slice them tolerably thick2 put a layer in a deep dish1 strew over it some chopped onion and salt2 do this until they are all in2 sprinkle salt on the top1 let them stand six hours1 put them in a colander--when all the liquor has run off1 put them in a pot2 strew a little cayenne pepper over each layer1 and cover them with strong cold vinegar2 when the pot is full1 pour on some sweet oil1 and tie it1 up close2 at the end of a fortnight1 pour off the first vinegar1 and put on fresh4 99 99 99 99 99 ,,oil ,,mangos4 ,gather the melons a size larger than a goose egg--put them in a pot1 pour boiling salt and water made strong upon them1 and cover them up2 next day1 cut a slit from the stem to the blossom end1 and take out the seeds carefully--return them to the brine1 and let them remain in it eight days2 then put them in strong vinegar for a fortnight1 wipe the insides with a soft cloth1 stuff them and tie them1 pack them in a pot with the slit uppermost2 strew some of the stuffing over each layer1 and keep them covered with the best vinegar4 99 99 99 99 99 ,,to ,,make ,,the ,,stuffing ,,for ,,forty ,,melons4 ,wash a pound of white race ginger very clean2 pour boiling water on it1 and let it stand twenty-four hours2 slice it thin1 and dry it2 one pound of horse-radish scraped and dried1 one pound of mustard seed washed and dried1 one pound of chopped onion1 one ounce of mace1 one of nutmeg pounded fine1 two ounces of turmeric1 and a handful of whole black pepper2 make these ingredients into a paste1 with a quarter of a pound of mustard1 and a large cup full of sweet oil2 put a clove of garlic into each mango4 99 99 99 99 99 ,,to ,,make ,,yellow ,,pickle4 ,put all the articles intended for the yellow pickle in a pot1 and pour on them boiling salt and water--let them stand forty-eight hours1 take advantage of a clear hot day1 press the water from the articles1 and lay them to dry in full sunshine1 on a table covered with a thick soft cloth1 with the corners pinned securely1 that they may not blow up over the things--the cloth absorbs the moisture2 and by turning them frequently on a dry place1 they become white1 and receive the colour of the turmeric more readily--one day of clear sunshine is enough to prepare them for the first vinegar4 ,when dried1 put them in a pot of plain cold vinegar1 with a little turmeric in it--let them remain in it two weeks to draw off the water from them1 and to make them plump--then put them in a clean pot1 and pour on the vinegar1 prepared by the following directions--this is the most economical and best way of keeping them--mix the turmeric very smoothly1 before you add it to your pickles4 99 99 99 99 99 ,,to ,,make ,,green ,,pickles4 ,put the articles you intend to pickle1 in a pot--and cover them with boiling salt and water3 put a thick cloth on the top1 and then a plate that will fit it--let it stand till the next morning1 then pour off the salt and water1 boil it again1 and cover them as before2 do this until your pickles are a good green--then put them in plain cold vinegar1 with some turmeric in it2 and at the end of a fortnight1 put them up1 as you do the yellow pickle4 99 99 99 99 99 ,,to ,,prepare ,,vinegar ,,for ,,green ,,or ,,yellow ,,pickle4 ,one pound of ginger sliced and dried1 one of horse-radish scraped and dried1 one of mustard seed washed and dried1 one ounce long pepper1 an ounce of mace1 and one of nutmegs finely pounded2 put all these ingredients in a pot1 pour two gallons of strong vinegar on1 and let it stand twelve months1 stirring it very frequently4 ,when this vinegar is used for the pickles1 put two gallons more vinegar1 with some mace and nutmegs1 and keep it for another year4 ,when the prepared vinegar is poured from the ingredients1 do it very carefully1 that it may be quite clear4 ,pickles keep much better when the vinegar is not boiled4 ,should the green pickles at any time lose their colour1 it may be restored by adding a little more turmeric4 ,all pickles are best1 when one or two years old4 99 99 99 99 99 ,,to ,,pickle ,,onions4 ,get white onions that are not too large1 cut the stem close to the root with a sharp knife1 put them in a pot1 pour on boiling salt and water to cover them1 stop the pot closely1 let them stand a fortnight1 changing the salt and water every three days2 they must be stirred daily1 or those that float will become soft2 at the end of this time1 take off the skin and outer shell1 put them in plain cold vinegar with a little turmeric4 ,if the vinegar be not very pale1 the onion will not be of a good colour4 99 99 99 99 99 ,,to ,,pickle ,,nastertiums4 ,gather the berries when full grown but young1 put them in a pot1 pour boiling salt and water on1 and let them stand three or four days2 then drain off the water1 and cover them with cold vinegar2 add a few blades of mace1 and whole grains of black pepper4 99 99 99 99 99 ,,to ,,pickle ,,radish ,,pods4 ,cut them in nice bunches as soon as they are fully formed2 they must be young and tender--pour boiling salt and water on them1 cover with a thick cloth1 and pewter plate1 to keep in the steam2 repeat this every day till they are a good green2 then put them in cold vinegar1 with mace and whole pepper2 mix a little turmeric1 with a small portion of oil1 and stir it into the vinegar2 it will make the pods of a more lively green4 ,they are very pretty for garnishing meats4 99 99 99 99 99 ,,to ,,pickle ,,english ,,walnuts4 ,the walnuts should be gathered when the nut is so young that you can run a pin into it easily2 pour boiling salt and water on1 and let them be covered with it nine days1 changing it every third day--take them out1 and put them on dishes in the air for a few minutes1 taking care to turn them over2 this will make them black much sooner--put them in a pot1 strew over some whole pepper1 cloves1 a little garlic1 mustard seed1 and horse-radish scraped and dried2 cover them with strong cold vinegar4 99 99 99 99 99 ,,to ,,pickle ,,peppers4 ,gather the large bell pepper when quite young1 leave the seeds in and the stem on1 cut a slit in one side between the large veins1 to let the water in2 pour boiling salt and waler on1 changing it every day for three weeks--you must keep them closely stopped2 if at the end of this time1 they be a good green1 put them in pots1 and cover them with cold vinegar and a little turmeric2 those that are not sufficiently green1 must be continued under the same process till they are so4 ,be careful not to cut through the large veins1 as the heat will instantly diffuse itself through the pod4 99 99 99 99 99 ,,to ,,make ,,walnut ,,catsup4 ,gather the walnuts as for pickling1 and keep them in salt and water the same time2 then pound them in a marble mortar--to every dozen walnuts1 put a quart of vinegar2 stir them well every day for a week1 then put them in a bag1 and press all the liquor through2 to each quart1 put a tea-spoonful of pounded cloves1 and one of mace1 with six cloves of garlic--boil it fifteen or twenty minutes1 and bottle it4 99 99 99 99 99 ,,to ,,pickle ,,green ,,nectarines ,,or ,,apricots4 ,gather them while the shell is soft--green them with salt and water as before directed2 when a good green1 soak them in plain vinegar for a fortnight1 and put them in the yellow pickle pot4 99 99 99 99 99 ,,to ,,pickle ,,asparagus4 ,pour boiling salt and water on1 and cover them close--next day1 take them out1 dry them1 and after standing in vinegar1 put them with the yellow pickle4 99 99 99 99 99 ,,observations ,,on ,,pickling4 ,the vessels for keeping pickles should be made of stone ware1 straight from the bottom to the top1 with stone covers to them2 when the mouth is very wide1 the pickles may be taken out without breaking them ,the motive for keeping all pickles in plain vinegar1 previous to putting them in the prepared pot1 is to draw off the water with which they are saturated1 that they may not weaken the vinegar of the pot4 ,pickles keep much better when the vinegar is not boiled4 99 99 99 99 99 ,,cordials1 c4 ,,ginger ,,wine4 ,to three gallons of water1 put three pounds of sugar1 and four ounces of race ginger1 washed in many waters to cleanse it2 boil them together for one hour1 and strain it through a sieve2 when lukewarm1 put it in a cask with three lemons cut in slices1 and two gills of beer yeast2 shake it well1 and stop the cask very tight2 let it stand a week to ferment2 and if not clear enough to bottle1 it must remain until it becomes so2 it will be fit to drink in ten days after bottling4 99 99 99 99 99 ,,orgeat4 ,a ,necessary ,refreshment at all ,parties4 ,boil two quarts of milk with a stick of cinnamon and let it stand to be quite cold1 first taking out the cinnamon2 blanch four ounces of the best sweet almonds1 pound them in a marble mortar with a little rose-water2 mix them well with the milk1 sweeten it to your taste1 and let it boil a few minutes only1 lest the almonds should be oily2 strain it through a very fine sieve till quite smooth1 and free from the almonds1 serve it up either cold or lukewarm1 in glasses with handles4 99 99 99 99 99 ,,cherry ,,shrub4 ,gather ripe morello cherries1 pick them from the stalk1 and put them in an earthen pot1 which must be set into an iron pot of water2 make the water boil1 but take care that none of it gets into the cherries2 when the juice is extracted1 pour it into a bag made of tolerably thick cloth1 which will permit the juice to pass1 but not the pulp of your cherries2 sweeten it to your taste1 and when it becomes perfectly clear1 bottle it--put a gill of brandy into each bottle1 before you pour in the juice--cover the corks with rosin4 ,it will keep all summer1 in a dry cool place1 and is delicious mixed with water4 99 99 99 99 99 ,,currant ,,wine4 ,gather full ripe currants on a dry day1 pick them from the stalks1 and weigh them2 then crush them with your hands1 leaving none whole2 for every two pounds of currants put one quart of water2 stir all well together1 and let it stand three hours1 and strain the liquor through a sieve2 then1 for every three pounds of currants1 put one pound of powdered loaf sugar2 stir it till the sugar is dissolved1 boil it1 and keep skimming it1 as long as any scum will rise2 let it stand sixteen hours to cool1 before you put it in the cask--stop it very close4 ,if the quantity be twenty gallons1 let it stand three weeks before you bottle it2 if it be thirty gallons1 it must remain a month2 it should be perfectly clear when drawn off--put a lump of sugar in each bottle1 cork it well1 and keep it in a cool place1 or it will turn sour4 ,this is a pleasant and cheap wine--and if properly made1 will keep good for many years4 ,it makes an agreeable beverage for the sick1 when mixed with water4 99 99 99 99 99 ,,to ,,make ,,cherry ,,brandy4 ,get equal quantities of morello and common black cherries2 fill your cask1 and pour on 7to a ten gallon cask7 one gallon of boiling water2 in two or three hours1 fill it up with brandy--let it stand a week1 then draw off all1 and put another gallon of boiling water1 and fill it again with brandy--at the end of the week1 draw the whole off1 empty the cask of the cherries1 and pour in your brandy with water1 to reduce the strength2 first dissolving one pound of brown sugar in each gallon of your mixture4 ,if the brandy be very strong1 it will bear water enough to make the cask full4 99 99 99 99 99 ,,rose ,,brandy4 ,gather leaves from fragrant roses without bruising1 fill a pitcher with them1 and cover them with ,french brandy2 next day1 pour off the brandy1 take out the leaves1 and fill the pitcher with fresh ones1 and return the brandy2 do this till it is strongly impregnated1 then bottle it2 keep the pitcher closely covered during the process4 ,it is better than distilled rose water for cakes1 c4 99 99 99 99 99 ,,peach ,,cordial4 ,gather ripe cling-stone peaches1 wipe off the down1 cut them to the stone in several places1 and put them in a cask2 when filled with peaches1 pour on as much peach brandy as the cask will hold2 let it stand six or eight weeks1 then draw it off1 put in water until reduced to the strength of wine2 to each gallon of this1 add one pound of good brown sugar--dissolve it1 and pour the cordial into a cask just large enough to hold it--when perfectly clear1 it is fit for use4 99 99 99 99 99 ,,raspberry ,,cordial4 ,to each quart of ripe red raspberries1 put one quart of best ,french brandy2 let it remain about a week1 then strain it through a sieve or bag1 pressing out all the liquid2 when you have got as much as you want1 reduce the strength to your taste with water1 and put a pound of powdered loaf sugar to each gallon--let it stand till refined4 ,strawberry cordial is made the same way4 ,it destroys the flavour of these fruits to put them on the fire4 99 99 99 99 99 ,,raspberry ,,vinegar4 ,put a quart of ripe red raspberries in a bowl2 pour on them a quart of strong well flavoured vinegar--let them stand twenty-four hours1 strain them through a bag1 put this liquid on another quart1 of fresh raspberries1 which strain in the same manner--and then on a third quart3 when this last is prepared1 make it very sweet with pounded loaf sugar2 refine and bottle it4 ,it is a delicious beverage mixed with iced water4 99 99 99 99 99 ,,mint ,,cordial4 ,pick the mint early in the morning while the dew is on it1 and be careful not to bruise it2 pour some water over it1 and drain it--put two handsful into a pitcher1 with a quart of ,french brandy1 cover it1 and let it stand till next day2 take the mint carefully out1 and put in as much more1 which must be taken out next day--do this the third time3 then put three quarts of water to the brandy1 and one pound of loaf sugar powdered2 mix it well together--and when perfectly clear1 bottle it4 99 99 99 99 99 ,,hydromel1 ,,or ,,mead4 ,mix your mead in the proportion of thirty-six ounces of honey to four quarts of warm water2 when the honey is completely held in solution1 pour it into a cask4 ,when fermented1 and become perfectly clear1 bottle and cork it well4 ,if properly prepared1 it is a pleasant and wholesome drink2 and in summer particularly grateful1 on account of the large quantity of carbonic acid gas which it contains4 ,its goodness1 however1 depends greatly on the time of bottling1 and other circumstances1 which can only be acquired by practice4 99 99 99 99 99 ,,to ,,make ,a ,,substitute ,,for ,,arrack4 ,dissolve two scruples flowers of ,benzoin1 in one quart of good rum4 99 99 99 99 99 ,,lemon ,,cordial4 ,cut six fresh lemons in thin slices1 put them into a quart and a half of milk1 boil it until the whey is very clear1 then pass it through a sieve2 put to this whey1 one and a half quarts of ,french brandy1 and three pounds of powdered loaf sugar2 stir it till the sugar is dissolved--let it stand to refine1 and bottle it2 pare some of the yellow rind of the lemons very thin1 and put a little in each bottle4 99 99 99 99 99 ,,ginger ,,beer4 ,pour two gallons of boiling water on two pounds brown sugar1 one and a half ounce of cream of tartar1 and the same of pounded ginger2 stir them well1 and put it in a small cask2 when milk warm1 put in half a pint of good yeast1 shake the cask well1 and stop it close--in twenty-four hours it will be fit to bottle--cork it very well1 and in ten days it will sparkle like ,champaigne--one or two lemons cut in slices and put in1 will improve it much4 ,for economy1 you may use molasses instead of sugar--one quart in place of two pounds4 ,this is a wholesome and delicious beverage in warm weather4 99 99 99 99 99 ,,spruce ,,beer4 ,boil a handful of hops1 and twice as much of the chippings of sassafras root1 in ten gallons of water2 strain it1 and pour in1 while hot1 one gallon of molasses1 two spoonsful of the essence of spruce1 two spoonsful of powdered ginger1 and one of pounded allspice2 put it in a cask--when sufficiently cold1 add half a pint of good yeast2 stir it well1 stop it close1 and when fermented and clear1 bottle and cork it tight4 99 99 99 99 99 ,,molasses ,,beer4 ,put five quarts of hops1 and five of wheat bran1 into fifteen gallons of water2 boil it three or four hours1 strain it1 and pour it into a cask with one head taken out2 put in five quarts of molasses1 stir it till well mixed1 throw a cloth over the barrel2 when moderately warm1 add a quart of good yeast1 which must be stirred in2 then stop it close with a cloth and board4 ,when it has fermented and become quite clear1 bottle it--the corks should be soaked in boiling water an hour or two1 and the bottles perfectly clean1 and well drained4 99 99 99 99 99 ,,to ,,keep ,,lemon-,,juice4 ,get lemons quite free from blemish1 squeeze them1 and strain the juice2 to each pint of it1 put a pound of good loaf sugar pounded2 stir it frequently until the sugar is completely dissolved1 cover the pitcher closely1 and let it stand till the dregs have subsided1 and the syrup is transparent2 have bottles perfectly clean and dry1 put a wine glass full of ,french brandy into each bottle1 fill it with syrup1 cork it1 and dip the neck into melted rosin or pitch2 keep them in a cool dry cellar--do not put it on the fire--it will destroy the fine flavour of the juice4 ,pour water on the peels of the lemons1 let them soak till you can scrape all the white pulp off1 then boil the peel till soft2 preserve them with half their weight of sugar1 and keep them for mince pies1 cakes1 c4 ,they are a very good substitute for citron4 99 99 99 99 99 ,,sugar ,,vinegar4 ,to one measure of sugar1 put seven measures of water moderately warm2 dissolve it completely--put it into a cask1 stir in yeast in the proportion of a pint to eight gallons3 stop it close1 and keep it in a warm place till sufficiently sour4 99 99 99 99 99 ,,honey ,,vinegar4 ,to one quart of clear honey1 put eight quarts of warm water1 mix it well together3 when it has passed through the acetous fermentation1 a white vinegar will be formed1 in many respects better than the ordinary vinegar4 99 99 99 99 99 ,,syrup ,,of ,,vinegar4 ,boil two pounds of sugar with four quarts of vinegar1 down to a syrup1 and bottle it4 ,this makes an excellent beverage when mixed with water1 either with or without the addition of brandy4 ,it is nearly equal a flavour to the syrup of lime juice1 when made with superior vinegar4 99 99 99 99 99 ,,aromatic ,,vinegar4 ,put a portion of acetate of potash1 7sal diureticus17 into a smelling bottle2 mix gradually with it half its weight of sulphuric acid1 and add a few drops of oil of lavender4 99 99 99 99 99 ,,vinegar ,,of ,,the ,,four ,,thieves4 ,take lavender1 rosemary1 sage1 wormwood1 rue1 and mint1 of each a large handful2 put them in a pot of earthen ware1 pour on them four quarts of very strong vinegar1 cover the pot closely1 and put a board on the top2 keep it in the hottest sun two weeks1 then strain and bottle it1 putting in each bottle a clove of garlic4 ,when it has settled in the bottle and become clear1 pour it off gently2 do this until you get it all free from sediment4 ,the proper time to make it is when the herbs are in full vigour1 in ,june4 ,this vinegar is very refreshing in crowded rooms1 in the apartments of the sick2 and is peculiarly grateful1 when sprinkled about the house in damp weather4 99 99 99 99 99 ,,lavender ,,water4 ,put a pint of highly rectified spirits of wine1 to one ounce of essential oil of lavender1 and two drachms of ambergris2 shake them well together1 and keep it closely stopped4 99 99 99 99 99 ,,hungarian ,,water4 ,one pint spirits of wine1 one ounce oil of rosemary1 and two drachms essence of ambergris4 99 99 99 99 99 ,,to ,,prepare ,,cosmetic ,,soap ,,for ,,washing ,,the ,,hands4 ,take a pound of castile1 or any other nice old soap2 scrape it in small pieces1 and put it on the fire with a little water--stir it till it becomes a smooth paste1 pour it into a bowl1 and when cold1 add some lavender water1 or essence of any kind--beat it with a silver spoon until well mixed1 thicken it with corn meal1 and keep it in small pots closely covered--for the admission of air will soon make the soap hard4 99 99 99 99 99 ,,cologne ,,water4 ,three quarts spirits of wine1 six drachms oil of lavender1 one drachm oil of rosemary1 three drachms essence of lemon1 ten drops oil of cinnamon--mix them together very well4 99 99 99 99 99 ,,soft ,,pomatum4 ,get nice sweet lard that has no salt in it--put in any agreeable perfume1 beat it to a cream1 and put it in small pots4 99 99 99 99 99 ,,to ,,make ,,soap4 ,put on the fire any quantity of lye you choose that is strong enough to bear an egg--to each gallon1 add three quarters of a pound of clean grease3 boil it very fast1 and stir it frequently--a few hours will suffice to make it good soap4 ,when you find by cooling a little on a plate that it is a thick jelly1 and no grease appears1 put in salt in the proportion of one pint to three gallons--let it boil a few minutes1 and pour it in tubs to cool--7should the soap be thin1 add a little water to that in the plate1 stir it well1 and by that means ascertain how much water is necessary for the whole quantity2 very strong lye will require water to thicken it1 after the incorporation is complete2 this must be done before the salt is added47 ,next day1 cut out the soap1 melt it1 and cool it again2 this takes out all the lye1 and keeps the soap from shrinking when dried4 ,a strict conformity to these rules1 will banish the lunar bugbear1 which has so long annoyed soap makers4 ,should cracknels be used1 there must be one pound to each gallon4 ,kitchen grease should be clarified in a quantity of water1 or the salt will prevent its incorporating with the lye4 ,soft soap is made in the same manner1 only omitting the salt4 ,it may also be made by putting the lye and grease together in exact proportions1 and placing it under the influence of a hot sun for eight or ten days1 stirring it well four or five times a day4 99 99 99 99 99 ,,to ,,make ,,starch4 ,wash a peck of good wheat1 and pick it very clean2 put it in a tub1 and cover it with water2 it must be kept in the sun1 and the water changed every day1 or it will smell very offensively4 ,when the wheat becomes quite soft1 it must be well rubbed in the hands1 and the husks thrown into another tub2 let this white substance settle1 then pour off the water1 put on fresh1 stir it up well1 and let it subside2 do this every day till the water comes off clear--then pour it off2 collect the starch in a bag1 tie it up tight1 and set it in the sun a few days2 then open it1 and dry the starch on dishes4 99 99 99 99 99 ,,to ,,dry ,,herbs4 ,gather them on a dry day1 just before they begin to blossom2 brush off the dust1 cut them in small branches1 and dry them quickly in a moderate oven2 pick off the leaves when dry1 pound and sift them--bottle them immediately1 and cork them closely4 ,they must be kept in a dry place4 99 99 99 99 99 ,,to ,,clean ,,silver ,,utensils4 ,dissolve two tea-spoonsful of alum in a quart of moderately strong lye--stir in a gill of soft soap1 and skim off the dross4 ,wash the silver clean in hot water1 let it remain covered with this mixture for ten or fifteen minutes1 turning it over frequently2 then wash it in hot soap suds1 and rub it well with a dry cloth4 99 99 99 99 99 ,,to ,,make ,,blacking4 ,a quarter of a pound of ivory black1 two ounces of sugar candy1 a quarter of an ounce of gum tragacanth2 pound them all very fine1 boil a bottle of porter1 and stir the ingredients in while boiling hot4 99 99 99 99 99 ,,to ,,clean ,,knives ,,and ,,forks4 ,wash them in warm water1 and wipe them till quite dry2 then touch them lightly over1 without smearing the handles1 with rotten stone made wet2 let it dry on them1 and then rub with a clean cloth until they are bright4 ,with this mode of cleaning1 one set of knives and forks will serve a family twenty years2 they will require the frequent use of a steel to keep them with a keen edge--but must never be put into very hot water1 lest the handles be injured4 ,,the ,,end4 ,footnotes3 ,footnote #a3 ,shote being a ,provincial term1 and not a legitimate ,english ,word1 ,mrs4 ,r4 has taken the liberty of spelling it in a way that conveys the sound of the pronunciation more clearly than shoat1 the usual manner of spelling it4