,,american ,,cookery1 ,,or ,,the ,,art ,,of ,,dressing ,,viands1 ,,fish1 ,,poultry and ,,vegetables1 ,,and ,,the ,,best ,,modes ,,of ,,making ,,pastes1 ,,puffs1 ,,pies1 ,,tarts1 ,,puddings1 ,,custards ,,and ,,preserves1 ,,and ,,all ,,kinds ,,of ,,cakes1 ,,from ,,the ,,imperial ,,plumb ,,to ,,plain ,,cake4 ,,adapted ,,to ,,this ,,country1 ,,and ,,all ,,grades ,,of ,,life4 ,by ,amelia ,simmons1 ,,an ,,american ,,orphan4 ,,published ,,according ,,to ,,act ,,of ,,congress4 ,,hartford ,,printed ,,by ,,hudson ,,goodwin1 ,,for ,,the ,,author4 #agif ,,preface4 ,as this treatise is calculated for the improvement of the rising generation of ,females in ,america1 the ,lady of fashion and fortune will not be displeased1 if many hints are suggested for the more general and universal knowledge of those females in this country1 who by the loss of their parents1 or other unfortunate circumstances1 are reduced to the necessity of going into families in the line of domestics1 or taking refuge with their friends or relations1 and doing those things which are really essential to the perfecting them as good wives1 and useful members of society4 ,the orphan1 tho' left to the care of virtuous guardians1 will find it essentially necessary to have an opinion and determination of her own4 ,the world1 and the fashion thereof1 is so variable1 that old people cannot accommodate themselves to the various changes and fashions which daily occur2 they will adhere to the fashion of their day1 and will not surrender their attachments to the good old way--while the young and the gay1 bend and conform readily to the taste of the times1 and fancy of the hour4 ,by having an opinion and determination1 ,i would not be understood to mean an obstinate perseverance in trifles1 which borders on obstinacy--by no means1 but only an adherence to those rules and maxims which have flood the test of ages1 and will forever establish the female character1 a virtuous character--altho' they conform to the ruling taste of the age in cookery1 dress1 language1 manners1 c4 ,it must ever remain a check upon the poor solitary orphan1 that while those females who have parents1 or brothers1 or riches1 to defend their indiscretions1 that the orphan must depend solely upon character4 ,how immensely important1 therefore1 that every action1 every word1 every thought1 be regulated by the strictest purity1 and that every movement meet the approbation of the good and wise4 ,the candor of the ,american ,ladies is solicitously intreated by the ,authoress1 as she is circumscribed in her knowledge1 this being an original work in this country4 ,should any future editions appear1 she hopes to render it more valuable4 ,illustration ,,directions for ,,catering1 or the procuring the best ,,viands1 ,,fish1 c4 ,how to choose ,flesh4 ,,beef4 ,the large stall fed ox beef is the best1 it has a coarse open grain1 and oily smoothness2 dent it with your finger and it will immediately rise again2 if old1 it will be rough and spungy1 and the dent remain4 ,cow ,beef is less boned1 and generally more tender and juicy than the ox1 in ,america1 which is used to labor4 ,of almost every species of ,animals1 ,birds and ,fishes1 the female is the tenderest1 the richest flavour'd1 and among poultry the soonest fattened4 ,mutton1 grass-fed1 is good two or three years old4 ,lamb1 if under six months is rich1 and no danger of imposition2 it may be known by its size1 in distinguishing either4 ,veal1 is soon lost--great care therefore is necessary in purchasing4 ,veal bro't to market in panniers1 or in carriages1 is to be prefered to that bro't in bags1 and flouncing on a sweaty horse4 ,pork1 is known by its size1 and whether properly fattened by its appearance4 ,to make the best ,bacon4 ,to each ham put one ounce saltpetre1 one pint bay salt1 one pint molasses1 shake together #f or #h weeks1 or when a large quantity is together1 bast them with the liquor every day2 when taken out to dry1 smoke three weeks with cobs or malt fumes4 ,to every ham may be added a cheek1 if you stow away a barrel and not alter the composition1 some add a shoulder4 ,for transportation or exportation1 double the period of smoaking4 ,fish1 how to choose the best in market4 ,salmon1 the noblest and richest fish taken in fresh water--the largest are the best4 ,they are unlike almost every other fish1 are ameliorated by being #c or #d days out of water1 if kept from heat and the moon1 which has much more injurious effect than the sun4 ,in all great fish-markets1 great fish-mongers strictly examine the gills--if the bright redness is exchanged for a low brown1 they are stale2 but when live fish are bro't flouncing into market1 you have only to elect the kind most agreeable to your palate and the season4 ,shad1 contrary to the generally received opinion are not so much richer flavored1 as they are harder when first taken out of the water2 opinions vary respecting them4 ,i have tasted ,shad thirty or forty miles from the place where caught1 and really conceived that they had a richness of flavor1 which did not appertain to those taken fresh and cooked immediately1 and have proved both at the same table1 and the truth may rest here1 that a ,shad #cf or #dh hours out of water1 may not cook so hard and solid1 and be esteemed so elegant1 yet give a higher relished flavor to the taste4 ,every species generally of salt water ,fish1 are best fresh from the water1 tho' the ,hannah ,hill1 ,black ,fish1 ,lobster1 ,oyster1 ,flounder1 ,bass1 ,cod1 ,haddock1 and ,eel1 with many others1 may be transported by land many miles1 find a good market1 and retain a good relish2 but as generally1 live ones are bought first1 deceits are used to give them a freshness of appearance1 such as peppering the gills1 wetting the fins and tails1 and even painting the gills1 or wetting with animal blood4 ,experience and attention will dictate the choice of the best4 ,fresh gills1 full bright eyes1 moist fins and tails1 are denotements of their being fresh caught2 if they are soft1 its certain they are stale1 but if deceits are used1 your smell must approve or denounce them1 and be your safest guide4 ,of all fresh water fish1 there are none that require1 or so well afford haste in cookery1 as the ,salmon ,trout1 they are best when caught under a fall or cateract--from what philosophical circumstance is yet unsettled1 yet true it is1 that at the foot of a fall the waters are much colder than at the head2 ,trout choose those waters2 if taken from them and hurried into dress1 they are genuinely good2 and take rank in point of superiority of flavor1 of most other fish4 ,perch and ,roach1 are noble pan fish1 the deeper the water from whence taken1 the finer are their flavors2 if taken from shallow water1 with muddy bottoms1 they are impregnated therewith1 and are unsavory4 ,eels1 though taken from muddy bottoms1 are best to jump in the pan4 ,most white or soft fish are best bloated1 which is done by salting1 peppering1 and drying in the sun1 and in a chimney2 after #cj or #dj hours drying1 are best broiled1 and moistened with butter1 c4 ,poultry--how to choose4 ,having before stated that the female in almost every instance1 is preferable to the male1 and peculiarly so in the ,peacock1 which1 tho' beautifully plumaged1 is tough1 hard1 stringy1 and untasted1 and even indelicious--while the ,pea ,hen is exactly otherwise1 and the queen of all birds4 ,so also in a degree1 ,turkey4 ,hen ,turkey1 is higher and richer flavor'd1 easier fattened and plumper--they are no odds in market4 ,dunghill ,fowls1 are from their frequent use1 a tolerable proof of the former birds4 ,chickens1 of either kind are good1 and the yellow leg'd the best1 and their taste the sweetest4 ,capons1 if young are good1 are known by short spurs and smooth legs4 ,all birds are known1 whether fresh killed or stale1 by a tight vent in the former1 and a loose open vent if old or stale2 their smell denotes their goodness2 speckled rough legs denote age1 while smooth legs and combs prove them young4 ,a ,goose1 if young1 the bill will be yellow1 and will have but few hairs1 the bones will crack easily2 but if old1 the contrary1 the bill will be red1 and the pads still redder2 the joints stiff and difficultly disjointed2 if young1 otherwise2 choose one not very fleshy on the breast1 but fat in the rump4 ,ducks1 are similar to geese4 ,wild ,ducks1 have redder pads1 and smaller than the tame ones1 otherwise are like the goose or tame duck1 or to be chosen by the same rules4 ,wood ,cocks1 ought to be thick1 fat and flesh firm1 the nose dry1 and throat clear4 ,snipes1 if young and fat1 have full veins under the wing1 and are small in the veins1 otherwise like the ,woodcock4 ,partridges1 if young1 will have black bills1 yellowish legs2 if old1 the legs look bluish2 if old or stale1 it may be perceived by smelling at their mouths4 ,pigeons1 young1 have light red legs1 and the flesh of a colour1 and prick easily--old have red legs1 blackish in parts1 more hairs1 plumper and loose vents--so also of grey or green ,plover1 ,blade ,birds1 ,thrash1 ,lark1 and wild ,fowl in general4 ,hares1 are white flesh'd and flexible when new and fresh kill'd2 if stale1 their flesh will have a blackish hue1 like old pigeons1 if the cleft in her lip spread much1 is wide and ragged1 she is old2 the contrary when young4 ,leveret1 is like the ,hare in every respect1 that some are obliged to search for the knob1 or small bone on the fore leg or foot1 to distinguish them4 ,rabbits1 the wild are the best1 either are good and tender2 if old there will be much yellowish fat about the kidneys1 the claws long1 wool rough1 and mixed with grey hairs2 if young the reverse4 ,as to their being fresh1 judge by the scent1 they soon perish1 if trap'd or shot1 and left in pelt or undressed2 their taint is quicker than veal1 and the most sickish in nature2 and will not1 like beef or veal1 be purged by fire4 ,the cultivation of ,rabbits would be profitable in ,america1 if the best methods were pursued--they are a very prolific and profitable animal--they are easily cultivated if properly attended1 but not otherwise4--,a ,rabbit's borough1 on which #cjjj dollars may have been expended1 might be very profitable2 but on the small scale they would be well near market towns--easier bred1 and more valuable4 ,butter--,tight1 waxy1 yellow ,butter is better than white or crumbly1 which soon becomes rancid and frowy4 ,go into the centre of balls or rolls to prove and judge it2 if in ferkin1 the middle is to be preferred1 as the sides are frequently distasted by the wood of the firkin--altho' oak and used for years4 ,new pine tubs are ruinous to the butter4 ,to have sweet butter in dog days1 and thro' the vegetable seasons1 send stone pots to honest1 neat1 and trusty dairy people1 and procure it pack'd down in ,may1 and let them be brought in in the night1 or cool rainy morning1 covered with a clean cloth wet in cold water1 and partake of no heat from the horse1 and set the pots in the coldest part of your cellar1 or in the ice house4--,some say that ,may butter thus preserved1 will go into the winter use1 better than fall made butter4 ,cheese--,the red smooth moist coated1 and tight pressed1 square edged ,cheese1 are better than white coat1 hard rinded1 or bilged2 the inside should be yellow1 and flavored to your taste4 ,old shelves which have only been wiped down for years1 are preferable to scoured and washed shelves4 ,deceits are used by salt-petering the out side1 or colouring with hemlock1 cocumberries1 or safron1 infused into the milk2 the taste of either supercedes every possible evasion4 ,eggs--,clear1 thin shell'd1 longest oval and sharp ends are best2 to ascertain whether new or stale--hold to the light1 if the white is clear1 the yolk regularly in the centre1 they are good--but if otherwise1 they are stale4 ,the best possible method of ascertaining1 is to put them into water1 if they lye on their bilge1 they are good and fresh--if they bob up an end they are stale1 and if they rise they are addled1 proved1 and of no use4 ,we proceed to ,,roots and ,,vegetables--and the best cook cannot alter the first quality1 they must be good1 or the cook will be disappointed4 ,potatoes1 take rank for universal use1 profit and easy acquirement4 ,the smooth skin1 known by the name of ,how's ,potato1 is the most mealy and richest flavor'd2 the yellow rusticoat next best2 the red1 and red rusticoat are tolerable2 and the yellow ,spanish have their value--those cultivated from imported seed on sandy or dry loomy lands1 are best for table use2 tho' the red or either will produce more in rich1 loomy1 highly manured garden grounds2 new lands and a sandy soil1 afford the richest flavor'd2 and most mealy ,potato much depends on the ground on which they grow--more on the species of ,potatoes planted--and still more from foreign seeds--and each may be known by attention to connoisseurs2 for a good potato comes up in many branches of cookery1 as herein after prescribed4--,all potatoes should be dug before the rainy seasons in the fall1 well dryed in the sun1 kept from frost and dampness during the winter1 in the spring removed from the cellar to a dry loft1 and spread thin1 and frequently stirred and dryed1 or they will grow and be thereby injured for cookery4 ,a roast ,potato is brought on with roast ,beef1 a ,steake1 a ,chop1 or ,fricassee2 good boiled with a boiled dish2 make an excellent stuffing for a turkey1 water or wild fowl2 make a good pie1 and a good starch for many uses4 ,all potatoes run out1 or depreciate in ,america2 a fresh importation of the ,spanish might restore them to table use4 ,it would swell this treatise too much to say every thing that is useful1 to prepare a good table1 but ,i may be pardoned by observing1 that the ,irish have preserved a genuine mealy rich ,potato1 for a century1 which takes rank of any known in any other kingdom2 and ,i have heard that they renew their seed by planting and cultivating the ,seed ,ball1 which grows on the tine4 ,the manner of their managing it to keep up the excellency of that root1 would better suit a treatise on agriculture and gardening than this--and be inserted in a book which would be read by the farmer1 instead of his amiable daughter4 ,if no one treats on the subject1 it may appear in the next edition4 ,onions--,the ,madeira white is best in market1 esteemed softer flavored1 and not so fiery1 but the high red1 round hard onions are the best2 if you consult cheapness1 the largest are best2 if you consult taste and softness1 the very smallest are the most delicate1 and used at the first tables4 ,onions grow in the richest1 highest cultivated ground1 and better and better year after year1 on1 the same ground4 ,beets1 grow on any ground1 but best on loom1 or light gravel grounds2 the red is the richest and best approved2 the white has a sickish sweetness1 which is disliked by many4 ,parsnips1 are a valuable root1 cultivated best in rich old grounds1 and doubly deep plowed1 late sown1 they grow thrifty1 and are not so prongy2 they may be kept any where and any how1 so that they do not grow with heat1 or are nipped with frost2 if frosted1 let them thaw in earth2 they are richer flavored when plowed out of the ground in ,april1 having stood out during the winter1 tho' they will not last long after1 and commonly more sticky and hard in the centre4 ,carrots1 are managed as it respects plowing and rich ground1 similarly to ,parsnips4 ,the yellow are better than the orange or red2 middling fiz'd1 that is1 a foot long and two inches thick at the top end1 are better than over grown ones2 they are cultivated best with onions1 sowed very thin1 and mixed with other seeds1 while young or six weeks after sown1 especially if with onions on true onion ground4 ,they are good with veal cookery1 rich in soups1 excellent with hash1 in ,may and ,june4 ,garlicks1 tho' used by the ,french1 are better adapted to the uses of medicine than cookery4 ,asparagus--,the mode of cultivation belongs to gardening2 your business is only to cut and dress1 the largest is best1 the growth of a day sufficient1 six inches long1 and cut just above the ground2 many cut below the surface1 under an idea of getting tender shoots1 and preserving the bed2 but it enfeebles the root3 dig round it and it will be wet with the juices--but if cut above ground1 and just as the dew is going off1 the sun will either reduce the juice1 or send it back to nourish the root--its an excellent vegetable4 ,parsley1 of the three kinds1 the thickest and branchiest is the best1 is sown among onions1 or in a bed by itself1 may be dryed for winter use2 tho' a method which ,i have experienced1 is much better--,in ,september ,i dig my roots1 procure an old thin stave dry cask1 bore holes an inch diameter in every stave1 #f inches asunder round the cask1 and up to the top--take first a half bushel of rich garden mold and put into the cask1 then run the roots through the staves1 leaving the branches outside1 press the earth tight about the root within1 and thus continue on thro' the respective stories1 till the cask is full2 it being filled1 run an iron bar thro' the center of the dirt in the cask and fill with water1 let stand on the south and east side of a building till frosty night1 then remove it1 7by slinging a rope round the cask7 into the cellar2 where1 during the winter1 ,i clip with my scissars the fresh parsley1 which my neighbors or myself have occasion for2 and in the spring transplant the roots in the bed in the garden1 or in any unused corner--or let stand upon the wharf1 or the wash shed4 ,its an useful mode of cultivation1 and a pleasurably tasted herb1 and much used in garnishing viands4 ,raddish1 ,salmon coloured is the best1 purple next best--white--turnip--each are produced from southern seeds1 annually4 ,they grow thriftiest sown among onions4 ,the turnip ,raddish will last well through the winter4 ,artichokes--,the ,jerusalem is best1 are cultivated like potatoes1 7tho' their stocks grow #g feet high7 and may be preserved like the turnip raddish1 or pickled---they like4 ,horse ,raddish1 once in the garden1 can scarcely ever be totally eradicated2 plowing or digging them up with that view1 seems at times rather to increase and spread them4 ,cucumbers1 are of many kinds2 the prickly is best for pickles1 but generally bitter2 the white is difficult to raise and tender2 choose the bright green1 smooth and proper sized4 ,melons--,the ,water ,melons is cultivated on sandy soils only1 above latitude #da #a_/b1 if a stratum of land be dug from a well1 it will bring the first year good ,water ,melons2 the red cored are highest flavored2 a hard rine proves them ripe4 ,muskmelons1 are various1 the rough skinned is best to eat2 the short1 round1 fair skinn'd1 is best for ,mangoes4 ,lettuce1 is of various kinds2 the purple spotted leaf is generally the tenderest1 and free from bitter--,your taste must guide your market4 ,cabbage1 requires a page1 they are so multifarious4 ,note1 all ,cabbages have a higher relish that grow on new unmatured grounds2 if grown in an old town and on old gardens1 they have a rankness1 which at times1 may be perceived by a fresh air traveller4 ,this observation has been experienced for years--that ,cabbages require new ground1 more than ,turnips4 ,the ,low ,dutch1 only will do in old gardens4 ,the ,early ,yorkshire1 must have rich soils1 they will not answer for winter1 they are easily cultivated1 and frequently bro't to market in the fall1 but will not last the winter4 ,the ,green ,savoy1 with the richest crinkles1 is fine and tender2 and altho' they do not head like the ,dutch or ,yorkshire1 yet the tenderness of the out leaves is a counterpoise1 it will last thro' the winter1 and are high flavored4 ,the ,yellow ,savoy1 takes next rank1 but will not last so long2 all ,cabbages will mix1 and participate of other species1 like ,indian ,corn2 they are culled1 best in plants2 and a true gardener will1 in the plant describe those which will head1 and which will not4 ,this is new1 but a fact4 ,the gradations in the ,savoy ,cabbage are discerned by the leaf2 the richest and most scollup'd1 and crinkled1 and thickest ,green ,savoy1 falls little short of a ,colliflour4 ,the red and redest small tight heads1 are best for slaw1 it will not boil well1 comes out black or blue1 and tinges1 other things with which it is boiled4 ,,beans4 ,the ,clabboard ,bean1 is easiest cultivated and collected1 are good for string beans1 will shell--must be poled4 ,the ,windsor ,bean1 is an earlier1 good string1 or shell ,bean4 ,crambury ,bean1 is rich1 but not universally approved equal to the other two4 ,frost ,bean1 is good only to shell4 ,six ,weeks ,bean1 is a yellowish ,bean1 and early bro't forward1 and tolerable4 ,lazy ,bean1 is tough1 and needs no pole4 ,english ,bean1 what they denominate the ,horse ,bean1 is mealy when young1 is profitable1 easily cultivated1 and may be grown on worn out grounds2 as they may be raised by boys1 ,i cannot but recommend the more extensive cultivation of them4 ,the small ,white ,bean1 is best for winter use1 and excellent4 ,calivanse1 are run out1 a yellow small bush1 a black speck or eye1 are tough and tasteless1 and little worth in cookery1 and scarcely bear exportation4 ,peas--,green ,peas4 ,the ,crown ,imperial1 takes rank in point of flavor1 they blossom1 purple and white on the top of the vines1 will run1 from three to five feet high1 should be set in light sandy soil only1 or they run too much to vines4 ,the ,crown ,pea1 is second in richness of flavor4 ,the ,rondeheval1 is large and bitterish4 ,early ,carlton1 is produced first in the season--good4 ,marrow ,fats1 green1 yellow1 and is large1 easily cultivated1 not equal to others4 ,sugar ,pea1 needs no bush1 the pods are tender and good to eat1 easily cultivated4 ,spanish ,manratto1 is a rich ,pea1 requires a strong high bush4 ,all ,peas should be picked carefully from the vines as soon as dew is off1 shelled and cleaned without water1 and boiled immediately2 they are thus the richest flavored4 ,herbs1 useful in ,cookery4 ,thyme1 is good in soups and stuffings4 ,sweet ,marjoram1 is used in ,turkeys4 ,summer ,savory1 ditto1 and in ,sausages and salted ,beef1 and legs of ,pork4 ,sage1 is used in ,cheese and ,pork1 but not generally approved4 ,parsley1 good in soups1 and to garnish roast ,beef1 excellent with bread and butter in the spring4 ,penny ,royal1 is a high aromatic1 altho' a spontaneous herb in old ploughed fields1 yet might be more generally cultivated in gardens1 and used in cookery and medicines4 ,sweet ,thyme1 is most useful and best approved in cookery4 ,,fruits4 ,pears1 ,there are many different kinds2 but the large ,bell ,pear1 sometimes called the ,pound ,pear1 the yellowest is the best1 and in the same town they differ essentially4 ,hard ,winter ,pear1 are innumerable in their qualities1 are good in sauces1 and baked4 ,harvest and ,summer ,pear are a tolerable desert1 are much improved in this country1 as all other fruits are by grafting and innoculation4 ,apples1 are still more various1 yet rigidly retain their own species1 and are highly useful in families1 and ought to be more universally cultivated1 excepting in the compactest cities4 ,there is not a single family but might set a tree in some otherwise useless spot1 which might serve the two fold use of shade and fruit2 on which #ab or #ad kinds of fruit trees might easily be engrafted1 and essentially preserve the orchard from the intrusions of boys1 c4 which is too common in ,america4 ,if the boy who thus planted a tree1 and guarded and protected it in a useless corner1 and carefully engrafted different fruits1 was to be indulged free access into orchards1 whilst the neglectful boy was prohibited--how many millions of fruit trees would spring into growth--and what a saving to the union4 ,the net saving would in time extinguish the public debt1 and enrich our cookery4 ,currants1 are easily grown from shoots trimmed off from old bunches1 and set carelessly in the ground2 they flourish on all soils1 and make good jellies--their cultivation ought to be encouraged4 ,black ,currants1 may be cultivated--but until they can be dryed1 and until sugars are propagated1 they are in a degree unprofitable4 ,grapes1 are natural to the climate2 grow spontaneously in every state in the union1 and ten degrees north of the line of the union4 ,the ,madeira1 ,lisbon and ,malaga ,grapes1 are cultivated in gardens in this country1 and are a rich treat or desert4 ,trifling attention only is necessary for their ample growth4 ,having pointed out the best methods of judging of the qualities of ,viands1 ,poultry1 ,fish1 ,vegetables1 c4 ,we now present the best approved methods of ,,dressing and ,,cooking them2 and to suit all tastes1 present the following ,,receipts4 ,to ,roast ,beef4 ,the general rules are1 to have a brisk hot fire1 to hang down rather than to spit1 to baste with salt and water1 and one quarter of an hour to every pound of beef1 tho' tender beef will require less1 while old tough beef will require more roasting2 pricking with a fork will determine you whether done or not2 rare done is the healthiest and the taste of this age4 ,roast ,mutton4 ,if a breast let it be cauled1 if a leg1 stuffed or not1 let be done more gently than beef1 and done more2 the chine1 saddle or leg require more fire and longer time than the breast1 c4 ,garnish with scraped horse radish1 and serve with potatoes1 beans1 colliflowers1 water-cresses1 or boiled onion1 caper sauce1 mashed turnip1 or lettuce4 ,roast ,veal4 ,as it is more tender than beef or mutton1 and easily scorched1 paper it1 especially the fat parts1 lay it some distance from the fire a while to heat gently1 baste it well2 a #ae pound piece requires one hour and a quarter roasting2 garnish with green-parsley and sliced lemon4 ,roast ,lamb4 ,lay down to a clear good fire that will not want stirring or altering1 baste with butter1 dust on flour1 baste with the dripping1 and before you take it up1 add more butter and sprinkle on a little salt and parsley shred fine2 send to table with a nice sallad1 green peas1 fresh beans1 or a colliflower1 or asparagus4 ,to stuff a ,turkey4 ,grate a wheat loaf1 one quarter of a pound butter1 one quarter of a pound salt pork1 finely chopped1 #b eggs1 a little sweet marjoram1 summer savory1 parsley and sage1 pepper and salt 7if the pork be not sufficient17 fill the bird and sew up4 ,the same will answer for all ,wild ,fowl4 ,water ,fowls require onions4 ,the same ingredients stuff a leg of ,veal1 fresh ,pork or a loin of ,veal4 ,to stuff and roast a ,turkey1 or ,fowl4 ,one pound soft wheat bread1 #c ounces beef suet1 #c eggs1 a little sweet thyme1 sweet marjoram1 pepper and salt1 and some add a gill of wine2 fill the bird therewith and sew up1 hang down to a steady solid fire1 basting frequently with salt and water1 and roast until a steam emits from the breast1 put one third of a pound of butter into the gravy1 dust flour over the bird and baste with the gravy2 serve up with boiled onions and cramberry-sauce1 mangoes1 pickles or celery4 #b4 ,others omit the sweet herbs1 and add parsley done with potatoes4 #c4 ,boil and mash #c pints potatoes1 wet them with butter1 add sweet herbs1 pepper1 salt1 fill and roast as above4 ,to stuff and roast a ,goslin4 ,boil the inwards tender1 chop them fine1 put double quantity of grated bread1 #d ounces butter1 pepper1 salt1 7and sweet herbs if you like7 #b eggs moulded into the stuffing1 parboil #d onions and chop them into the stuffing1 add wine1 and roast the bird4 ,the above is a good stuffing for every kind of ,water ,fowl1 which requires onion sauce4 ,to smother a ,fowl in ,oysters4 ,fill the bird with dry ,oysters1 and sew up and boil in water just sufficient to cover the bird1 salt and season to your taste--when done tender1 put into a deep dish and pour over it a pint of stewed oysters1 well buttered and peppered1 garnish a turkey with sprigs of parsley or leaves of cellery3 a fowl is best with a parsley sauce4 ,to stuff a ,leg of ,veal4 ,take one pound of veal1 half pound pork 7salted17 one pound grated bread1 chop all very fine1 with a handful of green parsley1 pepper it1 add #c ounces butter and #c eggs1 7and sweet herbs if you like them17 cut the leg round like a ham and stab it full of holes1 and fill in all the stuffing2 then salt and pepper the leg and dust on some flour2 if baked in an oven1 put into a sauce pan with a little water1 if potted1 lay some scewers at the bottom of the pot1 put in a little water and lay the leg on the scewers1 with a gentle fire render it tender1 7frequently adding water17 when done take out the leg1 put butter in the pot and brown the leg1 the gravy in a separate vessel must be thickened and buttered and a spoonful of ketchup added4 ,to stuff a leg of ,pork to bake or roast4 ,corn the leg #dh hours and stuff with sausage meat and bake in a hot oven two hours and an half or roast4 ,to alamode a round of ,beef4 ,to a #ad or #af pound round of beef1 put one ounce salt-petre1 #dh hours after stuff it with the following3 one and half pound beef1 one pound salt pork1 two pound grated bread1 chop all fine and rub in half pound butter1 salt1 pepper and cayenne1 summer savory1 thyme2 lay it on scewers in a large pot1 over #c pints hot water 7which it must occasionally be supplied with17 the steam of which in #d or #e hours will render the round tender if over a moderate fire2 when tender1 take away the gravy and thicken with flour and butter1 and boil1 brown the round with butter and flour1 adding ketchup and wine to your taste4 ,to alamode a round4 ,take fat pork cut in slices or mince1 season it with pepper1 salt1 sweet marjoram and thyme1 cloves1 mace and nutmeg1 make holes in the beef and stuff it the night before cooked2 put some bones across the bottom of the pot to keep from burning1 put in one quart ,claret wine1 one quart water and one onion2 lay the round on the bones1 cover close and stop it round the top with dough2 hang on in the morning and stew gently two hours2 turn it1 and stop tight and stew two hours more2 when done tender1 grate a crust of bread on the top and brown it before the fire2 scum the gravy and serve in a butter boat1 serve it with the residue of the gravy in the dish4 ,to ,dress a ,turtle4 ,fill a boiler or kettle1 with a quantity of water sufficient to scald the callapach and ,callapee1 the fins1 c4 and about #i o'clock hang up your ,turtle by the hind fins1 cut of the head and save the blood1 take a sharp pointed knife and separate the callapach from the callapee1 or the back from the belly part1 down to the shoulders1 so as to come at the entrails which take out1 and clean them1 as you would those of any other animal1 and throw them into a tub of clean water1 taking great care not to break the gall1 but to cut it off from the liver and throw it away1 then separate each distinctly and put the guts into another vessel1 open them with a small pen-knife end to end1 wash them clean1 and draw them through a woolen cloth1 in warm water1 to clear away the slime and then put them in clean cold water till they are used with the other part of the entrails1 which must be cut up small to be mixed in the baking dishes with the meat2 this done1 separate the back and belly pieces1 entirely cutting away the fore fins by the upper joint1 which scald2 peal off the loose skin and cut them into small pieces1 laying them by themselves1 either in another vessel1 or on the table1 ready to be seasoned2 then cut off the meat from the belly part1 and clean the back from the lungs1 kidneys1 c4 and that meat cut into pieces as small as a walnut1 laying it likewise by itself2 after this you are to scald the back1 and belly pieces1 pulling off the shell from the back1 and the yellow skin from the belly1 when all will be white and clean1 and with the kitchen cleaver cut those up likewise into pieces about the bigness or breadth of a card2 put those pieces into clean cold water1 wash them and place them in a heap on the table1 so that each part may lay by itself2 the meat being thus prepared and laid separate for seasoning2 mix two third parts of salt or rather more1 and one third part of cyanne pepper1 black pepper1 and a nutmeg1 and mace pounded fine1 and mixt all together2 the quantity1 to be proportioned to the size of the ,turtle1 so that in each dish there may be about three spoonfuls of seasoning to every twelve pound of meat2 your meat being thus seasoned1 get some sweet herbs1 such as thyme1 savory1 c4 let them be dryed an rub'd fine1 and having provided some deep dishes to bake it in1 which should be of the common brown ware1 put in the coarsest part of the meat1 put a quarter pound of butter at the bottom of each dish1 and then put some of each of the several parcels of meat1 so that the dishes may be all alike and have equal portions of the different parts of the ,turtle1 and between each laying of meat strew a little of the mixture of sweet herbs1 fill your dishes within an inch an half1 or two inches of the top2 boil the blood of the ,turtle1 and put into it1 then lay on forcemeat balls made of veal1 highly seasoned with the same seasoning as the ,turtle2 put in each dish a gill of ,madeira ,wine1 and as much water as it will conveniently hold1 then break over it five or six eggs to keep the meat from scorching at the top1 and over that shake a handful of shread parsley1 to make it look green1 when done put your dishes into an oven made hot enough to bake bread1 and in an hour and half1 or two hours 7according to the size of the dishes7 it will be sufficiently done4 ,to dress a ,calve's ,head4 ,turtle fashion4 ,the head and feet being well scalded and cleaned1 open the head1 taking the brains1 wash1 pick and cleanse1 salt and pepper and parsley them and put bye in a cloth2 boil the head1 feet and heartslet one and quarter1 or one and half hour1 sever out the bones1 cut the skin and meat in slices1 drain the liquor in which boiled and put by2 clean the pot very clean or it will burn too1 make a layer of the slices1 which dust with a composition made of black pepper one spoon1 of sweet herbs pulverized1 two spoons 7sweet marjoram and thyme are most approved7 a tea spoon of cayenne1 one pound butter1 then dust with flour1 then a layer of slices with slices of veal and seasoning till compleated1 cover with the liquor1 stew gently three quarters of an hour4 ,to make the forced meat balls--take one and half pound veal1 one pound grated bread1 #d ounces raw salt pork1 mince and season with above and work with #c whites into balls1 one or one an half inch diameter1 roll in flour1 and fry in very hot butter till brown1 then chop the brains fine and stir into the whole mess in the pot1 put thereto1 one third part of the fryed balls and a pint wine or less1 when all is heated thro' take off and serve in tureens1 laying the residue of the balls and hard boiled and pealed eggs into a dish1 garnish with slices of lemon4 ,a ,stew ,pie4 ,boil a shoulder of ,veal1 and cut up1 salt1 pepper1 and butter half pound1 and slices of raw salt pork1 make a layer of meat1 and a layer of biscuit1 or biscuit dough into a pot1 cover close and stew half an hour in three quarts of water only4 ,a ,sea ,pie4 ,four pound of flour1 one and half pound of butter rolled into paste1 wet with cold water1 line the pot therewith1 lay in split pigeons1 turkey pies1 veal1 mutton or birds1 with slices of pork1 salt1 pepper1 and dust on flour1 doing thus till the pot is full or your ingredients expended1 add three pints water1 cover tight with paste1 and stew moderately two and half hours4 ,a ,chicken ,pie4 ,pick and clean six chickens1 7without scalding7 take out their inwards and wash the birds while whole1 then joint the birds1 salt and pepper the pieces and inwards4 ,roll one inch thick paste ,no4 #h and cover a deep dish1 and double at the rim or edge of the dish1 put thereto a layer of chickens and a layer of thin slices of butter1 till the chickens and one and a half pound butter are expended1 which cover with a thick paste2 bake one and a half hour4 ,or if your oven be poor1 parboil1 the chickens with half a pound of butter1 and put the pieces with the remaining one pound of butter1 and half the gravy into the paste1 and while boiling1 thicken the residue of the gravy1 and when the pie is drawn1 open the crust1 and add the gravy4 ,minced ,pies1 ,a ,foot ,pie4 ,scald neets feet1 and clean well1 7grass fed are best7 put them into a large vessel of cold water1 which change daily during a week1 then boil the feet till tender1 and take away the bones1 when cold1 chop fine1 to every four pound minced meat1 add one pound of beef suet1 and four pound apple raw1 and a little salt1 chop all together very fine1 add one quart of wine1 two pound of stoned raisins1 one ounce of cinnamon1 one ounce mace1 and sweeten to your taste2 make use of paste ,no4 #c--;bake three quarters of an hour4 ,weeks after1 when you have occasion to use them1 carefully raise the top crust1 and with a round edg'd spoon1 collect the meat into a bason1 which warm with additional wine and spices to the taste of your circle1 while the crust is also warm'd like a hoe cake1 put carefully together and serve up1 by this means you can have hot pies through the winter1 and enrich'd singly to your company4 ,tongue ,pie4 ,one pound neat's tongue1 one pound apple1 one third of a pound of ,sugar1 one quarter of a pound of butter1 one pint of wine1 one pound of raisins1 or currants1 7or half of each7 half ounce of cinnamon and mace--bake in paste ,no4 #a1 in proportion to size4 ,minced ,pie of ,beef4 ,four pound boild beef1 chopped fine2 and salted2 six pound of raw apple chopped also1 one pound beef suet1 one quart of ,wine or rich sweet cyder1 one ounce mace1 and cinnamon1 a nutmeg1 two pounds raisins1 bake in paste ,no4 #c1 three fourths of an hour4 ,observations4 ,all meat pies require a hotter and brisker oven than fruit pies1 in good cookeries1 all raisins should be stoned4--,as people differ in their tastes1 they may alter to their wishes4 ,and as it is difficult to ascertain with precision the small articles of spicery2 every one may relish as they like1 and suit their taste4 ,apple ,pie4 ,stew and strain the apples1 to every three pints1 grate the peal of a fresh lemon1 add cinnamon1 mace1 rose-water and sugar to your taste--and bake in paste ,no4 #c4 ,every species of fruit such as peas1 plums1 raspberries1 black berries may be only sweetened1 without spices--and bake in paste ,no4 #c4 ,currant ,pies4 ,take green1 full grown currants1 and one third their quantity of sugar1 proceeding as above4 ,a buttered apple ,pie4 ,pare1 quarter and core tart apples1 lay in paste ,no4 #c1 cover with the same2 bake half an hour1 when drawn1 gently raise the top crust1 add sugar1 butter1 cinnamon1 mace1 wine or rose-water q3 s3 ,,puddings4 ,a ,rice ,pudding4 ,one quarter of a pound rice1 a stick of cinnamon1 to a quart of milk 7stirred often to keep from burning7 and boil quick1 cool and add half a nutmeg1 #d spoons rose-water1 #h eggs2 butter or puff paste a dish and pour the above composition into it1 and bake one and half hour4 ,no4 #b4 ,boil #f ounces rice in a quart milk1 on a slow fire 'till tender1 stir in one pound butter1 interim beet #ad eggs1 add to the pudding when cold with sugar1 salt1 rose-water and spices to your taste1 adding raisins or currants1 bake as ,no4 #a4 ,no4 #c4 #h spoons rice boiled in a quarts milk1 when cooled add #h eggs1 #f ounces butter1 wine1 sugar and spices1 q3 s3 bake #b hours4 ,no4 #d4 ,boil in water half pound ground rice till soft1 add #b quarts milk and scald1 cool and add #h eggs1 #f ounces butter1 #a pound raisins1 salt1 cinnamon and a small nutmeg1 bake #b hours4 ,no4 #e4 ,a cheap one1 half pint rice1 #b quarts milk1 salt1 butter1 allspice1 put cold into a hot oven1 bake #b and half hours4 ,no4 #f4 ,put #f ounces rice into water1 or milk and water1 let swell or soak tender1 then boil gently1 stirring in a little butter1 when cool stir in a quart cream1 #f or #h eggs well beaten1 and add cinnamon nutmeg1 and sugar to your taste1 bake4 ,n4,b4 ,the mode of introducing the ingredients1 is a material point2 in all cases where eggs are mentioned it is understood to be well beat2 whites and yolks and the spices1 fine and settled4 ,a ,nice ,indian ,pudding4 ,no4 #a4 #c pints scalded milk1 #g spoons fine ,indian meal1 stir well together while hot1 let stand till cooled2 add #g eggs1 half pound raisins1 #d ounces butter1 spice and sugar1 bake one and half hour4 ,no4 #b4 #c pints scalded milk to one pint meal salted2 cool1 add #b eggs1 #d ounces butter1 sugar or molasses and spice q4 f4 it will require two and half hours baking4 ,no4 #c4 ,salt a pint meal1 wet with one quart milk1 sweeten and put into a strong cloth1 brass or bell metal vessel1 stone or earthern pot1 secure from wet and boil #ab hours4 ,a ,sunderland ,pudding4 ,whip #f eggs1 half the whites1 take half a nutmeg1 one pint cream and a little salt1 #d spoons fine flour1 oil or butter pans1 cups1 or bowls1 bake in a quick oven one hour4 ,eat with sweet sauce4 ,a ,whitpot4 ,cut half a loaf of bread in dices1 pour thereon #b quarts milk1 #f eggs1 rose-water1 nutmeg and half pound of sugar2 put into a dish and cover with paste1 ,no4 #a4 bake slow #a hour4 ,a ,bread ,pudding4 ,one pound soft bread or biscuit soaked in one quart milk1 run thro' a sieve or cullender1 add #g eggs1 three quarters of a pound sugar1 one quarter of a pound butter1 nutmeg or cinnamon1 one gill rose-water1 one pound stoned raisins1 half pint cream1 bake three quarters of an hour1 middling oven4 ,a ,flour ,pudding4 ,seven eggs1 one quarter of a pound of sugar1 and a tea spoon of salt1 beat and put to one quart milk1 #e spoons of flour1 cinnamon and nutmeg to your taste1 bake half an hour1 and serve up with sweet sauce4 ,a boiled ,flour ,pudding4 ,one quart milk1 #i eggs1 #g spoons flour1 a little salt1 put into a strong cloth and boiled three quarters of an hour4 ,a ,cream ,almond ,pudding4 ,boil gently a little mace and half a nutmeg 7grated7 in a quart cream2 when cool1 beat #h yolks and #c whites1 strain and mix with one spoon flour one quarter of a pound almonds2 settled1 add one spoon rose-water1 and by degrees the cold cream and beat well together2 wet a thick cloth and flour it1 and pour in the pudding1 boil hard half an hour1 take out1 pour over it melted butter and sugar4 ,an apple ,pudding ,dumplin4 ,put into paste1 quartered apples1 lye in a cloth and boil two hours1 serve with sweet sauce4 ,pears1 ,plumbs1 c4 ,are done the same way4 ,potato ,pudding4 ,baked4 ,no4 #a4 ,one pound boiled potatoes1 one pound sugar1 half a pound butter1 #aj eggs4 ,no4 #b4 ,one pound boiled potatoes1 mashed1 three quarters of a pound butter1 #c gills milk or cream1 the juice of one lemon and the peal grated1 half a pound sugar1 half nutmeg1 #g eggs 7taking out #c whites17 #b spoons rose-water4 ,apple ,pudding4 ,one pound apple sifted1 one pound sugar1 #i eggs1 one quarter of a pound butter1 one quart sweet cream1 one gill rose-water1 a cinnamon1 a green lemon peal grated 7if sweet apples17 add the juice of half a lemon1 put on to paste ,no4 #g4 ,currants1 raisins and citron some add1 but good without them4 ,carrot ,pudding4 ,a coffee cup full of boiled and strained carrots1 #e eggs1 #b ounces sugar and butter each1 cinnamon and rose water to your taste1 baked in a deep dish without paste4 ,a ,crookneck1 or ,winter ,squash ,pudding4 ,core1 boil and skin a good squash1 and bruize it well2 take #f large apples1 pared1 cored1 and stewed tender1 mix together2 add #f or #g spoonsful of dry bread or biscuit1 rendered fine as meal1 half pint milk or cream1 #b spoons of rose-water1 #b do4 wine1 #e or #f eggs beaten and strained1 nutmeg1 salt and sugar to your taste1 one spoon flour1 beat all smartly together1 bake4 ,the above is a good receipt for ,pompkins1 ,potatoes or ,yams1 adding more moistening or milk and rose water1 and to the two latter a few black or ,lisbon currants1 or dry whortleberries scattered in1 will make it better4 ,pompkin4 ,no4 #a4 ,one quart stewed and strained1 #c pints cream1 #i beaten eggs1 sugar1 mace1 nutmeg and ginger1 laid into paste ,no4 #g or #c1 and with a dough spur1 cross and chequer it1 and baked in dishes three quarters of an hour4 ,no4 #b4 ,one quart of milk1 #a pint pompkin1 #d eggs1 molasses1 allspice and ginger in a crust1 bake #a hour4 ,orange ,pudding4 ,put sixteen yolks with half a pound butter melted1 grate in the rinds of two ,seville oranges1 beat in half pound of fine ,sugar1 add two spoons orange water1 two of rose-water1 one gill of wine1 half pint cream1 two naples biscuit or the crumbs of a fine loaf1 or roll soaked in cream1 mix all together1 put it into rich puff-paste1 which let be double round the edges of the dish2 bake like a custard4 ,a ,lemon ,pudding4 #a4 ,grate the yellow of the peals of three lemons1 then take two whole lemons1 roll under your hand on the table till soft1 taking care not to burst them1 cut and squeeze them into the grated peals4 #b4 ,take ten ounces soft wheat bread1 and put a pint of scalded white wine thereto1 let soak and put to ,no4 #a4 #c4 ,beat four whites and eight yolks1 and put to above1 adding three quarters of a pound of melted butter1 7which let be very fresh and good7 one pound fine sugar1 beat all together till thorougly mixed4 #d4 ,lay paste ,no4 #g or #i on a dish1 plate or saucers1 and fill with above composition4 #e4 ,bake near #a hour1 and when baked--stick on pieces of paste1 cut with a jagging iron or a doughspur to your fancy1 baked lightly on a floured paper2 garnished thus1 they may be served hot or cold4 ,puff ,pastes for ,tarts4 ,no4 #a4 ,rub one pound of butter into one pound of flour1 whip #b whites and add with cold water and one yolk2 make into paste1 roll in in six or seven times one pound of butter1 flowring it each roll4 ,this is good for any small thing4 ,no4 #b4 ,rub six pound of butter into fourteen pound of flour1 eight eggs1 add cold water1 make a stiff paste4 ,no4 #c4 ,to any quantity of flour1 rub in three fourths of it's weight of butter1 7twelve eggs to a peck7 rub in one third or half1 and roll in the rest4 ,no4 #d4 ,into two quarts flour 7salted7 and wet stiff with cold water roll in1 in nine or ten times one and half pound of butter4 ,no4 #e4 ,one pound flour1 three fourths of a pound of butter1 beat well4 ,no4 #f4 ,to one pound of flour rub in one fourth of a pound of butter wet with three eggs and rolled in a half pound of butter4 ,a ,paste for ,sweet ,meats4 ,no4 #g4 ,rub one third of one pound of butter1 and one pound of lard into two pound of flour1 wet with four whites well beaten2 water q3 s3 to make a paste1 roll in the residue of shortning in ten or twelve rollings--bake quick4 ,no4 #h4 ,rub in one and half pound of suet to six pounds of flour1 and a spoon full of salt1 wet with cream roll in1 in six or eight times1 two and half pounds of butter--good for a chicken or meat pie4 ,royal ,paste4 ,no4 #i4 ,rub half a pound of butter into one pound of flour1 four whites beat to a foam1 add two yolks1 two ounces of fine sugar2 roll often1 rubbing one third1 and rolling two thirds of the butter is best2 excellent for tarts and apple cakes4 ,,custards4 #a4 ,one pint cream sweetened to your taste1 warmed hot2 stir in sweet wine1 till curdled1 grate in cinnamon and nutmeg4 #b4 ,sweeten a quart of milk1 add nutmeg1 wine1 brandy1 rose-water and six eggs2 bake in tea cups or dishes1 or boil in water1 taking care that it don't boil into the cups4 #c4 ,put a stick of cinnamon to one quart of milk1 boil well1 add six eggs1 two spoons of rose-water--bake4 #d4 ,boiled ,custard--one pint of cream1 two ounces of almonds1 two spoons of rose-water1 or orange flower water1 some mace2 boil thick1 then stir in sweetening1 and lade off into china cups1 and serve up4 ,rice ,custard4 ,boil a little mace1 a quartered nutmeg in a quart of cream1 add rice 7well boiled7 while boiling sweeten and flavor with orange or rose water1 putting into cups or dishes1 when cooled1 set to serve up4 ,a ,rich ,custard4 ,four eggs beat and put to one quart cream1 sweetened to your taste1 half a nutmeg1 and a little cinnamon--baked4 ,a ,sick ,bed ,custard4 ,scald a quart milk1 sweeten and salt a little1 whip #c eggs and stir in1 bake on coals in a pewter vessel4 ,,tarts4 ,apple ,tarts4 ,stew and strain the apples1 add cinnamon1 rose-water1 wine and sugar to your taste1 lay in paste1 royal1 squeeze thereon orange juice---bake gently4 ,cranberries4 ,stewed1 strained and sweetened1 put into paste ,no4 #i1 and baked gently4 ,marmalade1 laid into paste ,no4 #a1 baked gently4 ,apricots1 must be neither pared1 cut or stoned1 but put in whole1 and sugar sifted over them1 as above4 ,orange or ,lemon ,tart4 ,take #f large lemons1 rub them well in salt1 put them into salt and water and let rest #b days1 change them daily in fresh water1 #ad days1 then cut slices and mince as fine as you can and boil them #b or #c hours till tender1 then take #f pippins1 pare1 quarter and core them1 boil in #a pint fair water till the pippins break1 then put the half of the pippins1 with all the liquor to the orange or lemon1 and add one pound sugar1 boil all together one quarter of an hour1 put into a gallipot and squeeze thereto a fresh orange1 one spoon of which1 with a spoon of the pulp of the pippin1 laid into a thin royal paste1 laid into small shallow pans or saucers1 brushed with melted butter1 and some superfine sugar sifted thereon1 with a gentle baking1 will be very good4 ,n4,b4 pastry pans1 or saucers1 must be buttered lightly before the paste is laid on4 ,if glass or ,china be used1 have only a top crust1 you can garnish with cut paste1 like a lemon pudding or serve on paste ,no4 #g4 ,gooseberry ,tart4 ,lay clean berries and sift over them sugar1 then berries and sugar 'till a deep dish be filled1 cover with paste ,no4 #i1 and bake some what more than other tarts4 ,grapes1 must be cut in two and stoned and done like a ,gooseberry4 ,,syllabubs4 ,to make a fine ,syllabub from the ,cow4 ,sweeten a quart of cyder with double refined sugar1 grate nutmeg into it1 then milk your cow into your liquor1 when you have thus added what quantity of milk you think proper1 pour half a pint or more1 in proportion to the quantity of syllabub you make1 of the sweetest cream you can get all over it4 ,a ,whipt ,syllabub4 ,take two porringers of cream and one of white wine1 grate in the skin of a lemon1 take the whites of three eggs1 sweeten it to your taste1 then whip it with a whisk1 take off the froth as it rises and put it into your syllabub glasses or pots1 and they are fit for use4 ,to make a fine ,cream4 ,take a pint of cream1 sweeten it to your pallate1 grate a little nutmeg1 put in a spoonful of orange flower water and rose water1 and two sponfuls of wine2 beat up four eggs and two whites1 stir it all together one way over the fire till it is thick1 have cups ready and pour it in4 ,lemon ,cream4 ,take the juice of four large lemons1 half a pint of water1 a pound of double refined sugar beaten fine1 the whites of seven eggs and the yolk of one beaten very well2 mix altogether1 strain it1 set it on a gentle fire1 stirring it all the while and skim it clean1 put into it the peal of one lemon1 when it is very hot1 but not to boil2 take out the lemon peal and pour it into china dishes4 ,raspberry ,cream4 ,take a quart of thick sweet cream and boil it two or three wallops1 then take it off the fire and strain some juices of raspberries into it to your taste1 stir it a good while before you put your juice in1 that it may be almost cold1 when you put it to it1 and afterwards stir it one way for almost a quarter of an hour2 then sweeten it to your taste and when it is cold you may send it up4 ,whipt ,cream4 ,take a quart of cream and the whites of #h eggs beaten with half a pint of wine2 mix it together and sweeten it to your taste with double refined sugar1 you may perfume it 7if you please7 with musk or ,amber gum tied in a rag and steeped a little in the cream1 whip it up with a whisk and a bit of lemon peel tyed in the middle of the whisk1 take off the froth with a spoon1 and put into glasses4 ,a ,trifle4 ,fill a dish with biscuit finely broken1 rusk and spiced cake1 wet with wine1 then pour a good boil'd custard1 7not too thick7 over the rusk1 and put a syllabub over that2 garnish with jelley and flowers4 ,,cake4 ,plumb ,cake4 ,mix one pound currants1 one drachm nutmeg1 mace and cinnamon each1 a little salt1 one pound of citron1 orange peal candied1 and almonds bleach'd1 #f pound of flour1 7well dry'd7 beat #ba eggs1 and add with #a quart new ale yeast1 half pint of wine1 #c half pints of cream and raisins1 q3 s3 ,plain ,cake4 ,nine pound of flour1 #c pound of sugar1 #c pound of butter1 #a quart emptins1 #a quart milk1 #i eggs1 #a ounce of spice1 #a gill of rose-water1 #a gill of wine4 ,another4 ,three quarters of a pound of sugar1 #a pound of butter1 #f eggs work'd into #a pound of flour4 ,a rich ,cake4 ,rub #b pound of butter into #e pound of flour1 add #ae eggs 7not much beaten7 #a pint of emptins1 #a pint of wine1 kneed up stiff like biscuit1 cover well and put by and let rise over night4 ,to #b and a half pound raisins1 add #a gill brandy1 to soak over night1 or if new half an hour in the morning1 add them with #a gill rose-water and #b and half pound of loaf sugar1 #a ounce cinnamon1 work well and bake as loaf cake1 ,no4 #a4 ,potato ,cake4 ,boil potatoes1 peal and pound them1 add yolks of eggs1 wine and melted butter work with flour into paste1 shape as you please1 bake and pour over these melted butter1 wine and sugar4 ,johny ,cake1 or ,hoe ,cake4 ,scald #a pint of milk and put to #c pints of ,indian meal1 and half pint of flower--bake before the fire4 ,or scald with milk two thirds of the ,indian meal1 or wet two thirds with boiling water1 add salt1 molasses and shortening1 work up with cold water pretty stiff1 and bake as above4 ,indian ,slapjack4 ,one quart of milk1 #a pint of indian meal1 #d eggs #d spoons of flour1 little salt1 beat together1 baked on gridles1 or fry in a dry pan1 or baked in a pan which has been rub'd with suet1 lard or butter4 ,loaf ,cakes4 ,no4 #a4 ,rub #f pound of sugar1 #b pound of lard1 #c pound of butter into #ab pound of flour1 add #ah eggs1 #a quart of milk1 #b ounces of cinnamon1 #b small nutmegs1 a tea cup of coriander seed1 each pounded fine and sifted1 add one pint of brandy1 half a pint of wine1 #f pound of stoned raisins1 #a pint of emptins1 first having dried your flour in the oven1 dry and roll the sugar fine1 rub your shortning and sugar half an hour1 it will render the cake much whiter and lighter1 heat the oven with dry wood1 for #a and a half hours1 if large pans be used1 it will then require #b hours baking1 and in proportion for smaller loaves4 ,to frost it4 ,whip #f whites1 during the baking1 add #c pound of sifted loaf sugar and put on thick1 as it comes hot from the oven4 ,some return the frosted loaf into the oven1 it injures and yellows it1 if the frosting be put on immediately it does best without being returned into the oven4 ,another4 ,no4 #b4 ,rub #d pound of sugar1 #c and a half pound of shortning1 7half butter and half lard7 into #i pound of flour1 #a dozen of eggs1 #b ounces of cinnamon1 #a pint of milk1 #c spoonfuls coriander seed1 #c gills of brandy1 #a gill of wine1 #c gills of emptins1 #d pounds of raisins4 ,another4 ,no4 #c4 ,six pound of flour1 #c of sugar1 #b and a half pound of shortning1 7half butter1 half lard7 #f eggs1 #a nutmeg1 #a ounce of cinnamon and #a ounce of coriander seed1 #a pint of emptins1 #b gills brandy1 #a pint of milk and #c pound of raisins4 ,another4 ,no4 #d4 ,five pound of flour1 #b pound of butter1 #b and a half pounds of loaf sugar1 #b and a half pounds of raisins1 #ae eggs1 #a pint of wine1 #a pint of emptins1 #a ounce of cinnamon1 #a gill rose-water1 #a gill of brandy--baked like ,no4 #a4 ,another ,plain cake4 ,no4 #e4 ,two quarts milk1 #c pound of sugar1 #c pound of shortning1 warmed hot1 add a quart of sweet cyder1 this curdle1 add #ah eggs1 allspice and orange to your taste1 or fennel1 carroway or coriander seeds2 put to #i pounds of flour1 #c pints emptins1 and bake well4 ,cookies4 ,one pound sugar boiled slowly in half pint water1 scum well and cool1 add two tea spoons pearl ash dissolved in milk1 then two and half pounds flour1 rub in #d ounces butter1 and two large spoons of finely powdered coriander seed1 wet with above2 make roles half an inch thick and cut to the shape you please2 bake fifteen or twenty minutes in a slack oven--good three weeks4 ,another ,christmas ,cookey4 ,to three pound flour1 sprinkle a tea cup of fine powdered coriander seed1 rub in one pound butter1 and one and half pound sugar1 dissolve three tea spoonfuls of pearl ash in a tea cup of milk1 kneed all together well1 roll three quarters of an inch thick1 and cut or stamp into shape and size you please1 bake slowly fifteen or twenty minutes2 tho' hard and dry at first1 if put into an earthern pot1 and dry cellar1 or damp room1 they will be finer1 softer and better when six months old4 ,molasses ,gingerbread4 ,one table spoon of cinnamon1 some coriander or allspice1 put to four tea spoons pearl ash1 dissolved in half pint water1 four pound flour1 one quart molasses1 four ounces butter1 7if in summer rub in the butter1 if in winter1 warm the butter and molasses and pour to the spiced flour17 knead well 'till stiff1 the more the better1 the lighter and whiter it will be2 bake brisk fifteen minutes2 don't scorch2 before it is put in1 wash it with whites and sugar beat together4 ,gingerbread ,cakes1 or butter and sugar ,gingerbread4 ,no4 #a4 ,three pounds of flour1 a grated nutmeg1 two ounces ginger1 one pound sugar1 three small spoons pearl ash dissolved in cream1 one pound butter1 four eggs1 knead it stiff1 shape it to your fancy1 bake #ae minutes4 ,soft ,gingerbread to be baked in pans4 ,no4 #b4 ,rub three pounds of sugar1 two pounds of butter1 into four pounds of flour1 add #bj eggs1 #d ounces ginger1 #d spoons rose water1 bake as ,no4 #a4 ,butter drop do4 ,no4 #c4 ,rub one quarter of a pound butter1 one pound sugar1 sprinkled with mace1 into one pound and a quarter flour1 add four eggs1 one glass rose water1 bake as ,no4 #a4 ,gingerbread4 ,no4 #d4 ,three pound sugar1 half pound butter1 quarter of a pound of ginger1 one doz4 eggs1 one glass rose water1 rub into three pounds flour1 bake as ,no4 #a4 ,a cheap seed ,cake4 ,rub one pound sugar1 half an ounce allspice into four quarts flour1 into which pour one pound butter1 melted in one pint milk1 nine eggs1 one gill emptins1 7carroway seed and currants1 or raisins if you please7 make into two loaves1 bake one and half hour4 ,queens ,cake4 ,whip half pound butter to a cream1 add #a pound sugar1 ten eggs1 one glass wine1 half gill rose-water1 and spices to your taste1 all worked into one and a quarter pound flour1 put into pans1 cover with paper1 and bake in a quick well heat oven1 #ab or #af minutes4 ,pound ,cake4 ,one pound sugar1 one pound butter1 one pound flour1 one pound or ten eggs1 rose water one gill1 spices to your taste2 watch it well1 it will bake in a slow oven in #ae minutes4 ,another 7called7 ,pound ,cake4 ,work three quarters of a pound butter1 one pound of good sugar1 'till very white1 whip ten whites to a foam1 add the yolks and beat together1 add one spoon rose water1 #b of brandy1 and put the whole to one and a quarter of a pound flour1 if yet too soft add flour and bake slowly4 ,soft ,cakes in little pans4 ,one and half pound sugar1 half pound butter1 rubbed into two pounds flour1 add one glass wine1 one do4 rose water1 #ah eggs and a nutmeg4 ,a light ,cake to bake in small cups4 ,half a pound sugar1 half a pound butter1 rubbed into two pounds flour1 one glass wine1 one do rose water1 two do4 emptins1 a nutmeg1 cinnamon and currants4 ,shrewsbury ,cake4 ,one pound butter1 three quarters of a pound sugar1 a little mace1 four eggs mixed and beat with your hand1 till very light1 put the composition to one pound flour1 roll into small cakes--bake with a light oven4 ,n4,b4 ,in all cases where spices are named1 it is supposed that they be pounded fine and sifted2 sugar must be dryed and rolled fine2 flour1 dryed in an oven2 eggs well beat or whipped into a raging foam4 ,diet ,bread4 ,one pound sugar1 #i eggs1 beat for an hour1 add to #ad ounces flour1 spoonful rose water1 one do4 cinnamon or coriander1 bake quick4 ,,rusk4--,to make4 ,no4 #a4 ,rub in half pound sugar1 half pound butter1 to four pound flour1 add pint milk1 pint emptins2 when risen well1 bake in pans ten minutes1 fast4 ,no4 #b4 ,one pound sugar1 one pound butter1 six eggs1 rubbed into #e pounds flour1 one quart emptins and wet with milk1 sufficient to bake1 as above4 ,no4 #c4 ,one pound sugar1 one pound butter1 rubbed into #f or #h pounds of flour1 #ab eggs1 one pint emptins1 wet soft with milk1 and bake4 ,no4 #d4 ,p4,c4 rusk4 ,put fifteen eggs to #d pounds flour and make into large biscuit2 and bake double1 or one top of another4 ,no4 #e4 ,one pint milk1 one pint emptins1 to be laid over night in spunge1 in morning1 melt three quarters of a pound butter1 one pound sugar1 in another pint of milk1 add luke warm1 and beat till it rise well4 ,no4 #f ,three quarters of a pound butter1 one pound sugar1 #ab eggs1 one quart milk1 put as much flour as they will wet1 a spoon of cinnamon1 gill emptins1 let it stand till very puffy or light2 roll into small cakes and let it stand on oiled tins while the oven is heating1 bake #ae minutes in a quick oven1 then wash the top with sugar and whites1 while hot4 ,biscuit4 ,one pound flour1 one ounce butter1 one egg1 wet with milk and break while oven is heating1 and in the same proportion4 ,butter ,biscuit4 ,one pint each milk and emptins1 laid into flour1 in sponge2 next morning add one pound butter melted1 not hot1 and knead into as much flower as will with another pint of warmed milk1 be of a sufficient consistance to make soft--some melt the butter in the milk4 ,a ,butter ,drop4 ,four yolks1 two whites1 one pound flour1 a quarter of a pound butter1 one pound sugar1 two spoons rose water1 a little mace1 baked in tin pans4 ,,preserves4 ,for preserving ,quinces4 ,take a peck of ,quinces1 pare then1 take out the core with a sharp knife1 if you wish to have them whole2 boil parings and cores with two pound frost grapes1 in #c quarts water1 boil the liquor an hour and an half1 or till it is thick1 strain it through a coarse hair sieve1 add one and a quarter pound sugar to every pound of quince2 put the sugar into the sirrup1 scald and skim it till it is clear1 put the quinces into the sirrup1 cut up two oranges and mix with the quince1 hang them over a gentle fire for five hours1 then put them in a stone pot for use1 set them in a dry cool place4 ,for preserving ,quinces in ,loaf ,sugar4 ,take a peck of ,quinces1 put them into a kettle of cold water1 hang them over the fire1 boil them till they are soft1 then take them out with a fork1 when cold1 pair them1 quarter or halve them1 if you like2 take their weight of loaf sugar1 put into a bell-metal kettle or sauce pan1 with one quart of water1 scald and skim it till it is very clear1 then put in your ,quinces1 let them boil in the sirrup for half an hour1 add oranges as before if you like1 then put them in stone pots for use4 ,for preserving ,strawberries4 ,take two quarts of ,strawberries1 squeeze them through a cloth1 add half a pint of water and two pound of sugar1 put it into a sauce pan1 scald and skim it1 take two pound of ,strawberries with stems on1 set your sauce pan on a chaffing dish1 put as many ,strawberries into the dish as you can with the stems up without bruizing them1 let them boil for about ten minutes1 then take them out gently with a fork and put them into a stone pot for use2 when you have done the whole turn the sirrup into the pot1 when hot2 set them in a cool place for use4 ,currants and ,cherries may be done in the same way1 by adding a little more sugar4 ,the ,american ,citron4 ,take the rine of a large watermelon not too ripe cut it into small pieces1 take two pound of loaf sugar1 one pint of water1 put it all into a kettle1 let it boil gently for four hours1 then put it into pots for use4 ,to keep ,white ,bullace1 ,pears1 ,plumbs1 or ,damsons c4 for tarts or pies4 ,gather them when full grown1 and just as they begin to turn1 pick all the largest out1 save about two thirds of the fruit1 to the other third put as much water as you think will cover them1 boil and skim them2 when the fruit is boiled very soft1 strain it through a coarse hair sieve2 and to every quart of this liquor put a pound and a half of sugar1 boil it1 and skim it very well2 then throw in your fruit1 just give them a scald2 take them off the fire1 and when cold1 put them into bottles with wide mouths1 pour your sirrup over them1 lay a piece of white paper over them1 and cover them with oil4 ,to make ,marmalade4 ,to two pounds of quinces1 put three quarters of a pound of sugar and a pint of springwater2 then put them over the fire1 and boil them till they are tender2 then take them up and bruize them2 then put them into the liquor1 let it boil three quarters of an hour1 and then put it into your pots or saucers4 ,to preserve ,mulberries whole4 ,set some mulberries over the fire in skillet or preserving pan2 draw from them a pint of juice when it is strained2 then take three pounds of sugar beaten very fine1 wet the sugar with the pint of juice1 boil up your sugar and skim it1 put in two pounds of ripe mulberries1 and let them stand in the sirrup till they are thoroughly warm1 then set them on the fire1 and let them boil very gently2 do them but half enough1 so put them by in the sirrup till next day1 then boil them gently again3 when the sirrup is pretty thick1 and will stand in round drops when it is cold1 they are done enough1 so put all into a gallipot for use4 ,to preserve ,goosberries1 ,damsons1 or ,plumbs ,gather them when dry1 full grown1 and not ripe2 pick them one by one1 put them into glass bottles that are very clean and dry1 and cork them close with new corks2 then put a kettle of water on the fire1 and put in the bottles with care2 wet not the corks1 but let the water come up to the necks2 make a gentle fire till they are a little codled and turn white2 do not take them up till cold1 then pitch the corks all over1 or wax them close and thick2 then set them in a cool dry cellar4 ,to preserve ,peaches4 ,put your peaches in boiling water1 just give them a scald1 but don't let them boil1 take them out1 and put them in cold water1 then dry them in a sieve1 and put them in long wide mouthed bottles3 to half a dozen peaches take a quarter of a pound of sugar1 clarify it1 pour it over your peaches1 and fill the bottles with brandy1 stop them close1 and keep them in a close place4 ,to preserve ,apricots4 ,take your apricots and pare them1 then stone what you can whole2 give them a light boiling in a pint of water1 or according to your quantity of fruit2 then take the weight of your apricots in sugar1 and take the liquor which you boil them in1 and your sugar1 and boil it till it comes to a sirrup1 and give them a light boiling1 taking of the scum as it rises2 when the sirrup jellies1 it is enough2 then take up the apricots1 and cover them with the jelly1 and put cut paper over them1 and lay them down when cold4 ,or1 take you plumbs before they have stones in them1 which you may know by putting a pin through them1 then codle them in many waters1 till they are as green as grass2 peel them and codle them again2 you must take the weight of them in sugar and make a sirrup2 put to your sugar a pint of water2 then put them in1 set them on the fire to boil slowly1 till they be clear1 skimming them often1 and they will be very green4 ,put them up in glasses1 and keep them for use4 ,to preserve ,cherries4 ,take two pounds of cherries1 one pound and a half of sugar1 half a pint of fair water1 melt some sugar in it2 when it is melted1 put in your other sugar and your cherries2 then boil them softly1 till all the sugar be melted2 then boil them fast1 and skim them2 take them off two or three times and shake them1 and put them on again1 and let them boil fast2 and when they are of a good colour1 and the sirrup will stand1 they are boiled enough4 ,to preserve ,raspberries4 ,chuse raspberries that are not too ripe1 and take the weight of them in sugar1 wet your sugar with a little water1 and put in your berries1 and let them boil softly2 take heed of breaking them2 when they are clear1 take them up1 and boil the sirrup till it be thick enough1 then put them in again2 and when they are cold1 put them up in glasses4 ,to preserve ,currants4 ,take the weight of the currants in sugar1 pick out the seeds2 take to a pound of sugar1 half a pint of water1 let it melt2 then put in your currants and let them do very leisurely1 skim them1 and take them up1 let the sirrup boil2 then put them on again2 and when they are clear1 and the sirrup thick enough1 take them off2 and when they are cold1 put them up in glasses4 ,to preserve ,plumbs4 ,take your plumbs before they have stones in them1 which you may know by putting a pin through them1 then codle them in many waters till they are as green as grass1 peel them and coddle them again2 you must take the weight of them in sugar1 a pint of water1 then put them in1 set them on the fire1 to boil slowly till they be clear1 skiming them often1 and they will be very green2 put them up in glasses and keep them for use4 ,to keep ,damsons4 ,take damsons when they are first ripe1 pick them off carefully1 wipe them clean1 put them into snuff bottles1 stop them up tight so that no air can get to them1 nor water2 put nothing into the bottles but plumbs1 put the bottles into cold water1 hang them over the fire1 let them heat slowly1 let the water boil slowly for half an hour1 when the water is cold take out the bottles1 set the bottles into a cold place1 they will keep twelve months if the bottles are stopped tight1 so as no air nor water can get to them4 ,they will not keep long after the bottles are opened2 the plumbs must be hard4 ,currant ,jelly4 ,having stripped the currants from the stalks1 put them in a stone jar1 stop it close1 set it in a kettle of boiling water1 halfway the jar1 let it boil half an hour1 take it out and strain the juice through a coarse hair sieve1 to a pint of juice put a pound of sugar1 set it over a fine quick fire in a preserving pan1 or a bell-metal skillet1 keep stirring it all the time till the sugar be melted1 then skim the skum off as fast as it rises4 ,when the jelly is very clear and fine1 pour it into earthern or china cups1 when cold1 cut white papers just the bigness of the top of the pot1 and lay on the jelly1 dip those papers in brandy1 then cover the top of the pot and prick it full of holes1 set it in a dry place2 you may put some into glasses for present use4 ,to dry ,peaches4 ,take the fairest and ripest peaches1 pare them into fair water2 take their weight in double refined sugar2 of one half make a very thin sirrup2 then put in your peaches1 boiling them till they look clear1 then split and stone them1 boil them till they are very tender1 lay them a draining1 take the other half of the sugar1 and boil it almost to a candy2 then put in your peaches1 and let them lie all night then lay them on a glass1 and set them in a stove1 till they are dry1 if they are sugared too much1 wipe them with a wet cloth a little2 let the first sirrup be very thin1 a quart of water to a pound of sugar4 ,to pickle or make ,mangoes of ,melons4 ,take green melons1 as many as you please1 and make a brine strong enough to bear an egg2 then pour it boiling hot on the melons1 keeping them down under the brine2 let them stand five or six days2 then take them out1 slit them down on one side1 take out all the seeds1 scrape them well in the inside1 and wash them clean with cold water2 then take a clove of a garlick1 a little ginger and nutmeg sliced1 and a little whole pepper2 put all these proportionably into the melons1 filling them up with mustard-seeds2 then lay them in an earthern pot with the slit upwards1 and take one part of mustard and two parts of vinegar1 enough to cover them1 pouring it upon them scalding hot1 and keep them close slopped4 ,to pickle ,barberries4 ,take of white wine vinegar and water1 of each an equal quantity2 to every quart of this liquor1 put in half a pound of cheap sugar1 then pick the worst of your barberries and put into this liquor1 and the best into glasses2 then boil your pickle with the worst of your barberries1 and skim it very clean1 boil it till it looks of a fine colour1 then let it stand to be cold1 before you strain it2 then strain it through a cloth1 wringing it to get all the colour you can from the barberries2 let it stand to cool and settle1 then pour it clear into the glasses2 in a little of the pickle1 boil a little fennel2 when cold1 put a little bit at the top of the pot or glass1 and cover it close with a bladder or leather4 ,to every half pound of sugar1 put a quarter of a pound of white salt4 ,to pickle ,cucumbers4 ,let your cucumbers be small1 fresh gathered1 and free from spots2 then make a pickle of salt and water1 strong enough to bear an egg2 boil the pickle and skim it well1 and then pour it upon your cucumbers1 and stive them down for twenty four hours2 then strain them out into a cullender1 and dry them well with a cloth1 and take the best white wine vinegar1 with cloves1 diced mace1 nutmeg1 white pepper corns1 long pepper1 and races of ginger1 7as much as you please7 boil them up together1 and then clap the cucumbers in1 with a few vine leaves1 and a little salt1 and as soon as they begin to turn their colour1 put them into jars1 stive them down close1 and when cold1 tie on a bladder and leather4 ,alamode ,beef4 ,take a round of bee2 and stuff it with half pound pork1 half pound of butter1 the soft of half a loaf of wheat bread1 boil four eggs very hard1 chop them up2 add sweet marjoram1 sage1 parsley1 summersavory1 and one ounce of cloves pounded1 chop them all together1 with two eggs very fine1 and add a jill of wine1 season very high with salt and pepper1 cut holes in your beef1 to put your stuffing in1 then stick whole cloves into the beef1 then put it into a two pail pot1 with sticks at the bottom1 if you wish to have the beef round when done1 put it into a cloth and bind it tight with #bj or #cj yards of twine1 put it into your pot with two or three quarts of water1 and one jill of wine1 if the round be large it will take three or four hours to bake it4 ,for dressing ,codfish4 ,put the fish first into cold water and wash it1 then hang it over the fire and soak it six hours in scalding water1 then shift it into clean warm water1 and let it scald for one hour1 it will be much better than to boil4 ,to boil all kinds of ,garden ,stuff4 ,in dressing all sorts of kitchen garden herbs1 take care they are clean washed2 that there be no small snails1 or caterpillars between the leaves2 and that all coarse outer leaves1 and the tops that have received any injury by the weather1 be taken off2 next wash them in a good deal of water1 and put them into a cullender to drain1 care must likewise be taken1 that your pot or sauce pan be clean1 well tinned1 and free from sand1 or grease4 ,to keep ,green ,peas till ,christmas4 ,take young peas1 shell them1 put them in a cullender to drain1 then by a cloth four or five times double on a table1 then spread them on1 dry them very well1 and have your bottles ready1 fill them1 cover them with mutton suet fat when it is a little soft2 fill the necks almost to the top1 cork them1 tie a bladder and a leather over them and set them in a dry cool place4 ,to boil ,french ,beans4 ,take your beans and string them1 cut in two and then across1 when you have done them all1 sprinkle them over with salt1 stir them together1 as soon as your water boils put them in and make them boil up quick1 they will be soon done and they will look of a better green than when growing in the garden if2 they are very young1 only break off the ends1 them break in two and dress them in the same manner4 ,to boil broad ,beans4 ,beans require a great deal of water and it is not best to shell them till just before they are ready to go into the pot1 when the water boils put them in with some picked parsley and some salt1 make them boil up quick1 when you see them begin to fall1 they are done enough1 strain them off1 garnish the dish with boiled parsley and send plain butter in a cup or boat4 ,to boil green ,peas4 ,when your peas are shelled and the water boils which should not be much more than will cover them1 put them in with a few leaves of mint1 as soon as they boil put in a piece of butter as big as a walnut1 and stir them about1 when they are done enough1 strain them off1 and sprinkle in a little salt1 shake them till the water drains off1 send them hot to the table with melted butter in a cup or boat4 ,to boil ,asparagus4 ,first cut the white ends off about six inches from the head1 and scrape them from the green part downward very clean1 as you scrape them1 throw them into a pan of clear water1 and after a little soaking1 tie them up in small even bundles1 when your water boils1 put them in1 and boil them up quick2 but by over boiling they will lose their heads2 cut a slice of bread1 for a toast1 and toast it brown on both sides2 when your asparagus is done1 take it up carefully2 dip the toast in the asparagus water1 and lay it in the bottom of your dish2 then lay the heads of the asparagus on it1 with the white ends outwards2 pour a little melted butter over the heads2 cut an orange into small pieces1 and stick them between for garnish4 ,to boil ,cabbage4 ,if your cabbage is large1 cut it into quarters2 if small1 cut it in halves2 let your water boil1 then put in a little salt1 and next your cabbage with a little more salt upon it2 make your water boil as soon as possible1 and when the stalk is tender1 take up your cabbage into a cullender1 or sieve1 that the water may drain off1 and send it to table as hot as you can4 ,savoys are dressed in the same manner4 ,for brewing ,spruce ,beer4 ,take four ounces of hops1 let them boil half an hour in one gallon of water1 strain the hop water then add sixteen gallons of warm water1 two gallons of molasses1 eight ounces of essence of spruce1 dissolved in one quart of water1 put it in a clean cask1 then shake it well together1 add half a pint of emptins1 then let it stand and work one week1 if very warm weather less time will do1 when it is drawn off to bottle1 add one spoonful of molasses to every bottle4 ,emptins4 ,take a handful of hops and about three quarts of water1 let it boil about fifteen minutes1 then make a thickening as you do for starch1 strain the liquor1 when cold put a little emptins to work them1 they will keep well cork'd in a bottle five or six weeks4 ,,advertisement4 ,the author of the ,american ,cookery1 not having an education sufficient to prepare the work for the press1 the person that was employed by her1 and entrusted with the receipts1 to prepare them for publication1 7with a design to impose on her1 and injure the sale of the book7 did omit several articles very essential in some of the receipts1 and placed others in their stead1 which were highly injurious to them1 without her consent---which was unknown to her1 till after publication2 but she has removed them as far as possible1 by the following ,,errata4 ,page #be4 ,rice pudding1 ,no4 #b2 for one pound butter1 read half pound--for #ad eggs read #h4 ,no4 #e2 after half pint rice1 add #f ounces sugar4 ,page #bf4 ,a nice ,indian pudding1 ,no4 #c2 boil only #f hours4--,a flour pudding2 read #i spoons of flour1 put in scalding milk2 bake an hour and half4--,a boiled flour pudding2 #i spoons of flour1 boil an hour and half4 ,page #bg4 ,a cream almond pudding2 for #h yolks and #c whites1 read #h eggs2 for #a spoon flour1 read #h--;boil an hour and half4 ,potato pudding1 ,no4 #a1 ,no4 #b4 add a pint flour to each4 ,page #bi4 ,puff pastes for tarts1 ,no1 #c2 for #ab eggs read #f4 ,page #cc4 ,plain cake2 for #a quart of emptins1 read #a pint4 ,page #ce4 ,another plain cake1 ,no4 #e2 for #i pounds of flour1 read #ah pounds4 ,in all ,puddings1 where cream is mentioned1 milk may be used4 ,in pastes1 the white of eggs only are to be used4