,,phillips ,,compy41 ,,tea ,,merchants1 #h1 ,,king ,,william ,,street1 ,,city1 ,,london1 ,e4,c41 ,invariably sell ,,the ,,best ,,and ,,cheapest ,,teas ,,and ,,coffees ,,in ,,england4 99 99 99 99 99 ,,good ,,strong ,,useful ,,congou1 #bs4 #f;d41 #bs4 #h;d41 #bs4 #aj;d41 #cs41 and #cs4 #d;d4 ,,pure ,,coffees1 #as41 #as4 #b;d41 #as4 #d;d41 #as4 #f;d4 ,a ,,price-,,current ,,free4 ,pure ,preserving and other ,sugars at ,market ,prices4 99 99 99 99 99 ,,all ,,goods ,,sent ,,carriage ,,free ,,within ,,eight ,,miles ,,of ,,london4 ,teas and ,coffees ,carriage ,free to all ,england1 if to value of #djs4 99 99 99 99 99 ,,phillips ,,and ,,company1 ,,tea ,,merchants1 ,,king ,,william ,,street1 ,,city1 ,,london1 ,e4,c4 ,the ,best ,food for ,children1 ,invalids1 and ,others4 ,,robinson',s ,,patent ,,barley1 ,for making superior ,barley ,water in ,fifteen ,minutes1 has not only obtained the ,patronage of ,her ,majesty and the ,royal ,family1 but has become of general use to every class of the community1 and is acknowledged to stand unrivalled as an eminently pure1 nutritious1 and light ,food for ,infants and ,invalids2 much approved for making a delicious ,custard ,pudding1 and excellent for thickening ,broths or ,soups4 ,,robinson',s ,,patent ,,groats1 ,for more than thirty years have been held in constant and increasing public estimation1 as the purest farina of the ,oat1 and as the best and most valuable preparation for making a pure and delicate ,,gruel1 which forms a light and nutritious support for the aged1 is a popular recipe for colds and influenza1 is of general use in the sick chamber1 and alternately with the ,patent ,barley is an excellent ,food for ,infants and ,children4 ,prepared only by the ,patentees1 ,,robinson1 ,,bellville1 ,,and ,,co41 ,,purveyors ,,to ,,the ,,queen1 #fd1 ,,red ,,lion ,,street1 ,,holborn1 ,,london4 99 99 99 99 99 ,,epps',s ,,cocoa1 7,commonly called ,epps's ,homoeopathic ,cocoa71 ,,is ,,distinguished ,,for ,,its ,,delicious ,,aroma1 ,,grateful ,,smoothness1 ,,and ,,invigorating ,,power2 ,and to these qualities it is indebted for the adoption it now obtains as a ,,breakfast ,,beverage1 99 99 99 99 99 ,,directions ,,for ,,use4 ,mix two tea-spoonfuls of the ,powder with as much cold ,milk as will form a stiff paste2 then add1 all at once1 a sufficient quantity of boiling ,milk1 or ,milk and ,water in equal portions1 to fill a breakfast cup4 99 99 99 99 99 #a_/d-lb41 #a_/b-lb41 and #a-lb4 ,packets1 at #as4 #f;d4 per lb4 ,sold by ,grocers in every part of ,london1 and by ,grocers1 ,confectioners1 and ,druggists in the ,country4 ,illustration ,a ,,plain ,,cookery ,,book ,,for ,,the ,,working ,,classes4 ,,by ,,charles ,,elm ,,francatelli1 ,,late ,,ma,,tre ,d',h,,tel ,,and ,,chief ,,cook ,,to ,,her ,,majesty ,,the ,,queen4 ,,author ,,of ,,the ,,modern ,,cook ,,and ,,the ,,cook',s ,,guide4 ,,new ,,edition4 ,,london3 ,,routledge1 ,,warne1 ,,and ,,routledge1 ,,farringdon ,,street4 ,reprinted from the edition of #aheb ,re-issued #aigg by ,,scolar ,,press #ci ,great ,russell ,street1 ,london ,,wc#a ,reprinted #aigh ,,isbn #j #heifg #cij #a ,printed in ,england by ,shenval ,press1 ,london and ,harlow ,,introduction4 ,my object in writing this little book is to show you how you may prepare and cook your daily food1 so as to obtain from it the greatest amount of nourishment at the least possible expense2 and thus1 by skill and economy1 add1 at the same time1 to your comfort and to your comparatively slender means4 ,the ,recipes which it contains will afford sufficient variety1 from the simple every-day fare to more tasty dishes for the birthday1 ,christmas-day1 or other festive occasions4 ,in order to carry out my instructions properly1 a few utensils will be necessary4 ,industry1 good health1 and constant employment1 have1 in many instances1 ,i trust1 enabled those whom ,i now address to lay by a little sum of money4 ,a portion of this will be well spent in the purchase of the following articles3--,a cooking-stove1 with an oven at the side1 or placed under the grate1 which should be so planned as to admit of the fire being open or closed at will2 by this contrivance much heat and fuel are economized2 there should also be a boiler at the back of the grate4 ,by this means you would have hot water always ready at hand1 the advantage of which is considerable4 ,such poor men's cooking-stoves exist1 on a large scale1 in all modern-built lodging-houses4 ,also1 a three-gallon iron pot with a lid to it1 a one-gallon saucepan1 a two-quart ditto1 a frying-pan1 a gridiron1 and a strong tin baking-dish4 ,here is a list of the cost prices at which the above-named articles1 as well as a few others equally necessary1 may be obtained of all ironmongers3-- s4 d4 ,a cooking-stove1 #b ft4 #f in4 wide1 with oven only #a #aj #j ,ditto1 with oven and boiler #a #ah #j ,a three-gallon oval boiling pot #j #d #f ,a one-gallon tin saucepan1 and lid #j #b #f ,a two-quart ditto #j #a #f ,a potato steamer #j #b #j ,an oval frying-pan1 from #j #j #aj ,a gridiron1 from #j #a #j ,a copper for washing or brewing1 twelve gallons #a #aj #j ,a mash-tub1 from #j #aj #j ,two cooling-tubs 7or an old wine or beer cask cut in halves1 would be cheaper1 and answer the same purpose71 each #fs4 #j #ab #j ------------ #f #ab #d ------------ ,to those of my readers who1 from sickness or other hindrance1 have not money in store1 ,i would say1 strive to lay by a little of your weekly wages to purchase these things1 that your families may be well fed1 and your homes made comfortable4 ,and now a few words on baking your own bread4 ,i assure you if you would adopt this excellent practice1 you would not only effect a great saving in your expenditure1 but you would also insure a more substantial and wholesome kind of food2 it would be free from potato1 rice1 bean or pea flour1 and alum1 all of which substances are objectionable in the composition of bread4 ,the only utensil required for bread-making would be a tub1 or trough1 capable of working a bushel or two of flour4 ,this tub would be useful in brewing1 for which you will find in this book plain and easy directions4 ,i have pointed out the necessity of procuring these articles for cooking purposes1 and with the injunction to use great care in keeping them thoroughly clean1 ,i will at once proceed to show you their value in a course of practical and economical cookery1 the soundness and plainness of which ,i sincerely hope you will all be enabled to test in your own homes4 ,,cookery ,,book4 ,no4 #a4 ,,boiled ,,beef4 ,this is an economical dinner1 especially where there are many mouths to feed4 ,buy a few pounds of either salt brisket1 thick or thin flank1 or buttock of beef2 these pieces are always to be had at a low rate4 ,let us suppose you have bought a piece of salt beef for a ,sunday's dinner1 weighing about five pounds1 at #f-a_/b;d4 per pound1 that would come to #bs4 #h-a_/b;d42 two pounds of common flour1 #d;d41 to be made into suet pudding or dumplings1 and say #h-a_/b;d4 for cabbages1 parsnips1 and potatoes2 altogether #cs4 #i;d4 ,this would produce a substantial dinner for ten persons in family1 and would1 moreover1 as children do not require much meat when they have pudding1 admit of there being enough left to help out the next day's dinner1 with potatoes4 ,no4 #b4 ,,how ,,to ,,boil ,,beef4 ,put the beef into your three or four gallon pot1 three parts filled with cold water1 and set it on the fire to boil2 remove all the scum that rises to the surface1 and then let it boil gently on the hob2 when the meat has boiled an hour and is about half done1 add the parsnips in a net1 and at the end of another half hour put in the cabbages1 also in a net4 ,a piece of beef weighing five or six pounds will require about two hours' gentle boiling to cook it thoroughly4 ,the dumplings may1 of course1 be boiled with the beef1 etc4 ,i may here observe that the dumplings and vegetables1 with a small quantity of the meat1 would be all-sufficient for the children's meal4 ,no4 #c4 ,,economical ,,pot ,,liquor ,,soup4 ,a thrifty housewife will not require that ,i should tell her to save the liquor in which the beef has been boiled2 ,i will therefore take it for granted that the next day she carefully removes the grease1 which will have become set firm on the top of the broth1 into her fat pot2 this must be kept to make a pie-crust1 or to fry potatoes1 or any remains of vegetables1 onions1 or fish4 ,the liquor must be tasted1 and if it is found to be too salt1 some water must be added to lessen its saltness1 and render it palatable4 ,the pot containing the liquor must then be placed on the fire to boil1 and when the scum rises to the surface it should be removed with a spoon4 ,while the broth is boiling1 put as many piled-up table-spoonfuls of oatmeal as you have pints of liquor into a basin2 mix this with cold water into a smooth liquid batter1 and then stir it into the boiling soup2 season with some pepper and a good pinch of allspice1 and continue stirring the soup with a stick or spoon on the fire for about twenty minutes2 you will then be able to serve out a plentiful and nourishing meal to a large family at a cost of not more than the price of the oatmeal4 ,no4 #d4 ,,potato ,,soup ,,for ,,six ,,persons4 ,peel and chop four onions1 and put them into a gallon saucepan1 with two ounces of dripping fat1 or butter1 or a bit of fat bacon2 add rather better than three quarts of water1 and set the whole to boil on the fire for ten minutes2 then throw in four pounds of peeled and sliced-up potatoes1 pepper and salt1 and with a wooden spoon stir the soup on the fire for about twenty-five minutes1 by which time the potatoes will be done to a pulp1 and the soup ready for dinner or breakfast4 ,no4 #e4 ,,pea ,,soup ,,for ,,six ,,persons4 ,cut up two and a-half pounds of pickled pork1 or some pork cuttings1 or else the same quantity of scrag end of neck of mutton1 or leg of beef1 and put any one of these kinds of meat into a pot with a gallon of water1 three pints of split or dried peas1 previously soaked in cold water over-night1 two carrots1 four onions1 and a head of celery1 all chopped small2 season with pepper1 but no salt1 as the pork1 if pork is used1 will season the soup sufficiently2 set the whole to boil very gently for at least three hours1 taking care to skim it occasionally1 and do not forget that the peas1 etc41 must be stirred from the bottom of the pot now and then2 from three to four hours' gentle boiling will suffice to cook a good mess of this most excellent and satisfying soup4 ,if fresh meat is used for this purpose1 salt must be added to season it4 ,dried mint may be strewn over the soup when eaten4 ,no4 #f4 ,,onion ,,soup ,,for ,,six ,,persons4 ,chop fine six onions1 and fry them in a gallon saucepan with two ounces of butter or dripping fat1 stirring them continuously until they become of a very light colour2 then add six ounces of flour or oatmeal1 and moisten with three quarts of water2 season with pepper and salt1 and stir the soup while boiling for twenty minutes1 and when done1 pour it out into a pan or bowl containing slices of bread4 ,no4 #g4 ,,broth ,,made ,,from ,,bones ,,for ,,soup4 ,fresh bones are always to be purchased from butchers at about a farthing per pound2 they must be broken up small1 and put into a boiling-pot with a quart of water to every pound of bones2 and being placed on the fire1 the broth must be well skimmed1 seasoned with pepper and salt1 a few carrots1 onions1 turnips1 celery1 and thyme1 and boiled very gently for six hours2 it is then to be strained off1 and put back into the pot1 with any bits of meat or gristle which may have fallen from the bones 7the bones left are still worth a farthing per pound1 and can be sold to the bone-dealers74 ,let this broth be thickened with peasemeal or oatmeal1 in the proportion of a large table-spoonful to every pint of broth1 and stirred over the fire while boiling for twenty-five minutes1 by which time the soup will be done4 ,it will be apparent to all good housewives that1 with a little trouble and good management1 a savoury and substantial meal may thus be prepared for a mere trifle4 ,no4 #h4 ,,thick ,,milk ,,for ,,breakfast4 ,milk1 buttermilk1 or even skim-milk1 will serve for this purpose4 ,to every pint of milk1 mix a piled-up table-spoonful of flour1 and stir the mixture while boiling on the fire for ten minutes2 season with a little salt1 and eat it with bread or a boiled potato4 ,this kind of food is well adapted for the breakfast of women and children1 and is far preferable to a sloppy mess of tea1 which comes to more money4 ,no4 #i4 ,,oatmeal ,,porridge ,,for ,,six ,,persons4 ,to five pints of skim or buttermilk1 add a couple of onions chopped fine1 and set them to boil on the fire2 meanwhile1 mix six table-spoonfuls of oatmeal with a pint of milk or water very smoothly1 pour it into the boiling milk and onions1 and stir the porridge on the fire for ten minutes2 season with salt to taste4 ,no4 #aj4 ,,ox-,,cheek ,,soup4 ,an ox-cheek is always to be bought cheap2 let it be thoroughly washed in several waters1 place it whole in a three gallon boiling-pot filled up with water1 and set it to boil on the fire2 skim it well1 season with carrots1 turnips1 onions1 celery1 allspice1 pepper1 and salt2 and allow the whole to boil very gently by the side of the hob for about three hours and a-half1 by which time the ox-cheek1 etc41 will be done quite tender2 the cheek must then be taken out on to a dish1 the meat removed from the bone1 and after being cut up in pieces1 put back into the soup again4 ,next mix smoothly twelve ounces of flour with a quart of cold water1 pour this into the soup1 and stir the whole on the fire1 keeping it boiling for about twenty-five minutes longer2 when it will be ready for dinner4 ,one ox-cheek1 properly managed1 will1 by attending to the foregoing instructions1 furnish an ample quantity of substantial and nutritious food1 equal to the wants of a large family1 for three days' consumption4 ,no4 #aa4 ,,sheep',s-,,head ,,broth4 ,get the butcher to split the sheep's head into halves1 wash these clean1 and put them into a boiling-pot with two gallons of water2 set this on the fire to boil1 skim it well1 add carrots1 turnips1 onions1 leeks1 celery1 thyme or winter savory1 season with pepper and salt2 add a pint of ,patna rice1 or ,scotch barley2 and all the whole to keep gently boiling by the side of the fire for three hours1 adding a little water to make up for the deficiency in quantity occasioned by boiling4 ,no4 #ab4 ,,cow-,,heel ,,broth4 ,put a couple of cow-heels into a boiling-pot1 with a pound of rice1 a dozen leeks washed free from grit and cut into pieces1 and some coarsely chopped parsley2 fill up with six quarts of water1 set the whole to boil on the fire1 skim it well1 season with thyme1 pepper1 and salt1 and allow the whole to boil very gently on the hob for about two hours4 ,you will thus provide a savoury meal at small cost4 ,no4 #ac4 ,,bacon ,,and ,,cabbage ,,soup4 ,when it happens that you have a dinner consisting of bacon and cabbages1 you invariably throw away the liquor in which they have been boiled1 or1 at the best1 give it to the pigs1 if you possess any2 this is wrong1 for it is easy to turn it to a better account for your own use1 by paying attention to the following instructions1 viz43--,put your piece of bacon on to boil in a pot with two gallons 7more or less1 according to the number you have to provide for7 of water1 when it has boiled up1 and has been well skimmed1 add the cabbages1 kale1 greens1 or sprouts1 whichever may be used1 well washed and split down1 and also some parsnips and carrots2 season with pepper1 but no salt1 as the bacon will season the soup sufficiently2 and when the whole has boiled together very gently for about two hours1 take up the bacon surrounded with the cabbage1 parsnips1 and carrots1 leaving a small portion of the vegetables in the soup1 and pour this into a large bowl containing slices of bread2 eat the soup first1 and make it a rule that those who eat most soup are entitled to the largest share of bacon4 ,no4 #ad4 ,,stewed ,,leg ,,of ,,beef4 ,four pounds of leg or shin of beef cost about one shilling2 cut this into pieces the size of an egg1 and fry them of a brown colour with a little dripping fat1 in a good sized saucepan1 then shake in a large handful of flour1 add carrots and onions cut up in pieces the same as the meat1 season with pepper and salt1 moisten with water enough to cover in the whole1 stir the stew on the fire till it boils1 and then set it on the hob to continue boiling very gently for about an hour and a half1 and you will then be able to enjoy an excellent dinner4 ,no4 #ae4 ,,cocky ,,leeky4 ,i hope that at some odd times you may afford yourselves an old hen or cock2 and when this occurs1 this is the way in which ,i recommend that it be cooked1 viz43--,first pluck1 draw1 singe off the hairs1 and tie the fowl up in a plump shape2 next1 put it into a boiling-pot with a gallon of water1 and a pound of ,patna rice1 a dozen leeks cut in pieces1 some peppercorns and salt to season2 boil the whole very gently for three hours1 and divide the fowl to be eaten with the soup1 which will prove not only nourishing but invigorating to the system4 ,no4 #af4 ,,roast ,,fowl ,,and ,,gravy4 ,let us hope that at ,christmas1 or some other festive season1 you may have to dress a fowl or turkey for your dinner4 ,on such occasions ,i would recommend the following method3--,first1 draw the fowl1 reserving the gizzard and liver to be tucked under the wings2 truss the fowl with skewers1 and tie it to the end of a skein of worsted1 which is to be fastened to a nail stuck in the chimney-piece1 so that the fowl may dangle rather close to the fire1 in order to roast it4 ,baste the fowl1 while it is being roasted1 with butter1 or some kind of grease1 and when nearly done1 sprinkle it with a little flour and salt1 and allow the fowl to attain a bright yellow-brown colour before you take it up4 ,then place it on its dish1 and pour some brown gravy over it4 ,no4 #ag4 ,,this ,,is ,,the ,,brown ,,gravy ,,for ,,the ,,fowl4 ,chop up an onion1 and fry it with a sprig of thyme and a bit of butter1 and when it is brown1 add a good tea-spoonful of moist sugar and a drop of water1 and boil all together on the fire until the water is reduced1 and the sugar begins to bake of a dark brown colour4 ,it must then be stirred on the fire for three minutes longer2 after which moisten it with half-a-pint of water1 add a little pepper and salt2 boil all together for five minutes1 and strain the gravy over the fowl1 etc4 ,no4 #ah4 ,,bread ,,sauce ,,for ,a ,,roast ,,fowl4 ,chop a small onion or shalot fine1 and boil it in a pint of milk for five minutes2 then add about ten ounces of crumb of bread1 a bit of butter1 pepper and salt to season2 stir the whole on the fire for ten minutes1 and eat this bread sauce with roast fowl or turkey4 ,no4 #ai4 ,,egg ,,sauce ,,for ,,roast ,,fowls1 ,,etc4 ,boil two or three eggs for about eight minutes2 remove the shells1 cut up each egg into about ten pieces of equal size1 and put them into some butter-sauce made as follows3--viz41 ,knead two ounces of flour with one ounce and-a-half of butter2 add half-a-pint of water1 pepper and salt to season1 and stir the sauce on the fire until it begins to boil2 then mix in the pieces of chopped hard-boiled eggs4 ,no4 #bj4 ,,pork ,,chops1 ,,grilled ,,or ,,broiled4 ,score the rind of each chop by cutting through the rind at distances of half-an-inch apart2 season the chops with pepper and salt1 and place them on a clean gridiron over a clear fire to broil2 the chops must be turned over every two minutes until they are done2 this will take about fifteen minutes4 ,the chops are then to be eaten plain1 or1 if convenient1 with brown gravy1 made as shown in ,no4 #ag4 ,no4 #ba4 ,,sharp ,,sauce ,,for ,,broiled ,,meats4 ,chop fine an onion and a pennyworth of mixed pickles2 put these into a saucepan with half-a-gill of vinegar1 a tea-spoonful of mustard1 a small bit of butter1 a large table-spoonful of bread-raspings1 and pepper and salt to season2 boil all together on the fire for at least six minutes2 then add a gill of water1 and allow the sauce to boil again for ten minutes longer4 ,this sauce will give an appetizing relish to the coarsest meats or fish when broiled or fried1 and also when you are intending to make any cold meat into a hash or stew4 ,in the latter case1 the quantity of water and raspings must be doubled4 ,no4 #bb4 ,,roast ,,veal1 ,,stuffed4 ,a piece of the shoulder1 breast1 or chump-end of the loin of veal1 is the cheapest part for you1 and whichever of these pieces you may happen to buy1 should be seasoned with the following stuffing3--,to eight ounces of bruised crumb of bread add four ounces of chopped suet1 shalot1 thyme1 marjoram1 and winter savory1 all chopped fine2 two eggs1 pepper and salt to season2 mix all these ingredients into a firm compact kind of paste1 and use this stuffing to fill a hole or pocket which you will have cut with a knife in some part of the piece of veal1 taking care to fasten it in with a skewer4 ,if you intend roasting the veal1 and should not possess what is called a bottle-jack1 nor even a ,dutch oven1 in that case the veal should be suspended by1 and fastened to1 the end of a twisted skein of worsted1 made fast at the upper end by tying it to a large nail driven into the centre of the mantelpiece for that purpose4 ,this contrivance will enable you to roast the veal by dangling it before your fire2 the exact time for cooking it must depend upon its weight4 ,a piece of veal weighing four pounds would require rather more than an hour to cook it thoroughly before your small fire4 ,no4 #bc4 ,,veal ,,cutlets ,,and ,,bacon4 ,you may sometimes have a chance to purchase a few trimmings or cuttings of veal1 or a small piece from the chump end of the loin1 which you can cut up in thin slices1 and after seasoning them with pepper and salt1 and rolling them in flour1 they are to be fried in the fat that remains from some slices of bacon which you shall have previously fried2 and1 after placing the fried veal and bacon in its dish1 shake a table-spoonful of flour in the frying-pan2 add a few drops of ketchup or vinegar and a gill of water2 stir all together on the fire to boil for five minutes1 and pour this sauce over the cutlets4 ,a dish of cutlets of any kind of meat may be prepared as above4 ,no4 #bd4 ,a ,,pudding ,,made ,,of ,,small ,,birds4 ,industrious and intelligent boys who live in the country1 are mostly well up in the cunning art of catching small birds at odd times during the winter months4 ,so1 my young friends1 when you have been so fortunate as to succeed in making a good catch of a couple of dozen of birds1 you must first pluck them free from feathers1 cut off their heads and claws1 and pick out their gizzards from their sides with the point of a small knife1 and then hand the birds over to your mother1 who1 by following these instructions1 will prepare a famous pudding for your dinner or supper4 ,first1 fry the birds whole with a little butter1 shalot1 parsley1 thyme1 and winter savory1 all chopped small1 pepper and salt to season2 and when the birds are half done1 shake in a small handful of flour1 add rather better than a gill of water1 stir the whole on the fire while boiling for ten minutes1 and when the stew of birds is nearly cold1 pour it all into a good-sized pudding basin1 which has been ready-lined with either a suet and flour crust1 or else a dripping-crust1 cover the pudding in with a piece of the paste1 and either bake or boil it for about an hour and-a-half4 ,no4 #be4 ,,baked ,,pig',s ,,head4 ,split the pig's head into halves1 sprinkle them with pepper and salt1 and lay them with the rind part uppermost upon a bed of sliced onions in a baking dish4 ,next bruise eight ounces of stale bread-crumb1 and mix it with four ounces of chopped suet1 twelve sage leaves chopped fine1 pepper and salt to season1 and sprinkle this seasoning all over the surface of the pig's head2 add one ounce of butter and a gill of vinegar to the onions1 and bake the whole for about an hour and-a-half1 basting the pig's head occasionally with the liquor4 ,no4 #bf4 ,,baked ,,goose4 ,pluck and pick out all the stubble feathers thoroughly clean1 draw the goose1 cut off the head and neck1 and also the feet and wings1 which must be scalded to enable you to remove the pinion feathers from the wings and the rough skin from the feet2 split and scrape the inside of the gizzard1 and carefully cut out the gall from the liver4 ,these giblets well stewed1 as shown in ,no4 #fb1 will serve to make a pie for another day's dinner4 ,next stuff the goose in manner following1 viz43--,first put six potatoes to bake in the oven1 or even in a ,dutch oven2 and1 while they are being baked1 chop six onions with four apples and twelve sage leaves1 and fry these in a saucepan with two ounces of butter1 pepper and salt2 when the whole is slightly fried1 mix it with the pulp of the six baked potatoes1 and use this very nice stuffing to fill the inside of the goose4 ,the goose being stuffed1 place it upon an iron trivet in a baking dish containing peeled potatoes and a few apples2 add half-a-pint of water1 pepper and salt1 shake some flour over the goose1 and bake it for about an hour and a-half4 ,no4 #bg4 ,,baked ,,sucking ,,pig4 ,let the pig be stuffed in the same manner as directed for a goose1 as shown in the preceding ,number2 score it all over crosswise1 rub some grease or butter upon it1 place it upon a trivet in a dish containing peeled potatoes and a few sliced onions1 season with pepper and salt2 add half-a-pint of water1 and bake the pig for about two hours1 basting it frequently with its own dripping1 or1 a bit of butter tied up in a piece of muslin4 ,no4 #bh4 ,,baked ,,or ,,roast ,,ducks4 ,these are to be dressed in the same way as directed for dressing geese4 ,no4 #bi4 ,,how ,,to ,,make ,,the ,,most ,,of ,a ,,pig1 ,,after ,,it ,,is ,,killed4 ,cottagers sometimes feed a pig for their own consumption1 and1 therefore1 in the hope that many of you may have it in your power to do so1 ,i will give you proper instructions as to the best way to make the most of it4 ,first1 when the pig is killed1 should the hair or bristles be wet1 wipe them dry with a wisp of hay or straw1 and having laid it on the ground upon a narrow bed of dry straw three inches in thickness1 and laid some loose straw all over it1 set fire to it1 and as the upper straw burns out1 lay on another covering of loose straw1 and1 by the time this has burnt out1 all the hairs of the upper part of the pig will probably be singed off1 if not1 burn a little more straw upon the remaining parts2 and1 on turning the pig over1 should it be found that any of the hairs yet remain1 let them be singed off with a lighted wisp of straw4 ,throw a pail of water over the pig1 and scrape it clean and dry with an old knife4 ,the next thing to be done1 is to insert a stout stick1 pointed at the ends1 into the hocks of the hind legs2 fasten a strong cord to the stick1 and hoist up the pig so as to enable you to stand up and finish your work with ease to yourself4 ,with a sharp knife rip up the belly1 and stretch out the flaps with two sticks to enable you to throw in some water to cleanse the pig's inside1 having first removed the guts1 etc42 hang up the pluck to cool1 and also the chitterlings1 and loose fat2 and1 after thoroughly wiping the pig1 let it hang in the draught to become quite cold4 ,you then split the pig in halves1 commencing between the hind quarters2 and1 when this is done1 first cut off the hocks1 then the hams1 and the head2 next cleverly remove1 slicing away1 what is called the spare-rib--that is1 the lean meat about the ribs--reaching up about four inches toward the breast part1 and lay the spare-ribs aside to be sold or reserved for your own use4 ,the head may be baked as shown in ,no4 #be4 ,the spare-rib may be dressed as in ,no4 #bg4 ,no4 #cj4 ,,how ,,to ,,cure ,,hams4 ,to six pounds of common salt1 add four ounces of saltpetre1 eight ounces of treacle1 two ounces of salprunella1 winter savory1 bay-leaves1 thyme1 marjoram1 and a good table-spoonful of allspice1 bruise all these things well together1 and thoroughly rub them over and into the hams1 with very clean hands4 ,the rubbing-in must be repeated four or five successive mornings1 and the hams must remain in this pickle for ten days longer4 ,no4 #ca4 ,,how ,,to ,,smoke ,,hams4 ,when the hams have been well pickled1 as shown in the preceding ,number1 they must be pressed between boards with heavy stones to render them flat2 the hams should remain in press for twenty-four hours2 and1 at the end of that time1 must be well rubbed all over with peasemeal mixed with a little salt2 they are then to be smoked in a close shed or in the chimney1 burning for that purpose some branches of juniper or any other wood1 and some sawdust4 ,the smoking must last five days4 ,the hams1 when sufficiently smoked1 must be kept in a cool place4 ,they will not be ripe for cooking before six months after their curing4 ,remember that a couple of well-cured hams1 kept in reserve for a case of need1 will always prove a ready means to realize some twenty-five shillings towards paying the rent1 etc4 ,no4 #cb4 ,,how ,,to ,,cure ,,bacon4 ,mind that your pickling-trough is well scalded out before using it for pickling the bacon4 ,allow at the rate of four ounces of salt to every pound of meat1 and to every ten pounds of salt six ounces of saltpetre1 two ounces of salprunella1 and eight ounces of sugar2 rub the salt1 etc41 well into the bacon every morning for twelve successive days2 and at the end of that time1 let the sides of bacon be pressed between boards with heavy stones placed upon them to keep them flat2 and at the end of twenty-four hours1 rub them over with peasemeal in which there has been mixed a little salt1 and smoke the bacon in the same manner as the hams2 and thus1 by timely thriftiness1 you will be provided with a meat dinner for a long while4 ,no4 #cc4 ,,how ,,to ,,dispose ,,of ,,the ,,pig',s ,,pluck4 ,see ,nos4 #gb and #gc4 ,no4 #cd4 ,,how ,,to ,,make ,,pork ,,sausages4 ,take equal parts of fat and lean meat1 such as the inferior end of the spare-ribs and some of the loose fat2 chop these well together1 adding a few sage leaves1 a little thyme1 pepper and salt1 and one or two eggs2 when the whole is thoroughly mixed and chopped fine1 use a sprinkle of flour on a table or dresser1 for the purpose of rolling the sausages into shape of the size and form of a man's thumb4 ,these sausages may be fried in the ordinary way4 ,no4 #ce4 ,,black ,,puddings4 ,when a pig is killed1 the blood should be caught in a pan1 and a little salt must be stirred in with it while yet warm1 to prevent its coagulation or thickening4 ,this will serve to make you some hog's puddings1 excellent things in their way1 and for the preparation of which you must attend to the following instructions1 viz43--,to every pound of blood1 add eight ounces of fat cut up in small squares1 two ounces of rice or grits1 boiled quite soft in milk2 season with pepper and salt1 chopped sage1 thyme1 and winter savory1 and some chopped onions boiled soft in a little milk or water2 mix all these things well together1 and use a tin funnel for filling in the cleansed guts with the preparation1 taking care to tie the one end of each piece of gut with string1 to prevent waste4 ,the puddings being thus prepared1 tie them in links1 each pudding measuring about six inches in length1 and when all are tied1 let them be dropped into a pot containing boiling-water1 just taken off the fire1 and allow them to remain in this until they become set1 or slightly firm2 the puddings must then be carefully lifted out1 and hung to a nail driven into the wall1 to drain them from all excess of moisture2 and before they are fried or broiled1 they must be slightly scored with a sharp knife1 to prevent them from bursting while they are being cooked4 ,no4 #cf4 ,,how ,,to ,,melt ,,down ,,the ,,seam1 ,,or ,,loose ,,fat4 ,cut up the seam in small pieces1 put it into a pot with about a gill of water1 and set it over a slow fire to melt down1 stirring it frequently with a spoon to prevent it from burning2 and as soon as all is melted1 let it be strained off into a jar for use4 ,this will produce what is called lard1 and will serve for making lard cakes1 pie or pudding crusts1 and also for general cooking purposes1 instead of butter1 etc4 ,no4 #cg4 ,,italian ,,cheese4 ,this is prepared by chopping up the whole of the pig's pluck1 the chitterlings1 and a couple of pounds of the fat2 mix this in a pan with seasoning composed of chopped sage1 thyme1 winter savory1 allspice1 pepper1 and salt1 and with it fill earthen pots or jars having lids to them2 bake the contents in moderate heat2 or if you have no oven of your own1 send them to the baker's4 ,a jar containing two pounds would require about an hour and three-quarters' baking4 ,italian cheese is to be eaten cold1 spread upon bread4 ,no4 #ch4 ,,pig',s ,,feet4 ,these are to be well salted for about four days1 and then boiled in plenty of water for about three hours2 they may be eaten either hot or cold4 ,no4 #ci4 ,,curried ,,rice4 ,boil one or more pounds of rice1 as directed in ,no4 #ib1 and drain all the water from it2 slice some onions very thin1 and fry them brown with a little butter2 then add the boiled rice1 a spoonful of curry-powder1 and a little salt to season2 mix all together4 ,this is excellent with boiled or fried fish4 ,no4 #dj4 ,a ,,plain ,,rice ,,pudding4 ,to every quart of milk add six ounces of rice1 one ounce of brown sugar1 a pinch of allspice1 and ditto of salt2 put all these in a proper sized pie-dish1 with one ounce of butter1 and set the pudding to bake for one hour and-a-half4 ,when the pudding has been in the oven half an hour1 stir it round with a fork4 ,no4 #da4 ,a ,,ground ,,rice ,,pudding4 ,ingredients1 eight ounces of ground rice1 three pints of skim milk1 one ounce of butter1 four ounces of sugar1 a pinch of allspice or bit of lemon-peel1 a pinch of salt1 and two or three eggs2 mix all the above ingredients 7except the eggs7 in a saucepan1 and stir them on the fire till the batter boils2 then beat up the eggs with a fork in a basin1 and mix them well into the rice batter1 and pour the whole into a well-greased pie-dish1 and bake the pudding for an hour4 ,no4 #db4 ,a ,,bread ,,pudding ,,for ,a ,,family4 ,ingredients1 a two-pound loaf1 two quarts of milk1 two ounces of butter1 four ounces of sugar1 four ounces of plums or currants1 three eggs1 a piece of lemon-peel chopped1 and a spoonful of salt4 ,divide the loaf into four equal-sized pieces1 and soak them in boiling-water for twenty minutes1 then squeeze out the water1 and put the bread into a saucepan with the milk1 butter1 sugar1 lemon-peel1 and salt1 and stir all together on the fire till it boils2 next add the beaten eggs and the currants2 pour the pudding into a proper sized greased baking-dish1 and bake it for an hour and a-quarter4 ,no4 #dc4 ,a ,,batter ,,and ,,fruit ,,pudding4 ,ingredients1 two quarts of milk1 one pound of flour1 four eggs1 eight ounces of sugar1 one quart of fruit 7either plums1 gooseberries1 currants1 c471 one ounce of butter1 a good pinch of salt4 ,first1 mix the flour1 eggs1 sugar1 salt1 and a pint of the milk1 by working all together in a basin or pan1 with a spoon1 and when quite smooth1 add the remainder of the milk2 work the batter thoroughly1 and pour it into a large pie-dish1 greased with the butter2 add the fruit1 and bake the pudding for an hour and a-quarter4 ,no4 #dd4 ,a ,,treacle ,,pudding4 ,ingredients1 two pounds of flour1 twelve ounces of treacle1 six ounces of suet or dripping fat1 a quarter of an ounce of baking-powder1 a pinch of allspice1 a little salt1 one pint of milk1 or water4 ,mix the whole of the above-named ingredients in a pan1 into a firm compact paste2 tie it up in a well-greased and floured pudding-cloth2 boil the pudding for at least two hours and a-half1 and when done1 cut it in slices1 and pour a little sweetened melted butter over it4 ,no4 #de4 ,,apple ,,pudding4 ,ingredients1 one pound and a-half of flour1 six ounces of suet chopped fine1 two pounds of peeled apples1 four ounces of sugar1 a little salt1 and three gills of water4 ,mix the flour1 suet1 and salt with three quarters of a pint of water into a firm paste2 roll this out with flour shaken over the table1 using a rolling-pin to roll it out2 and line a greased cloth1 which you have spread in a hollow form within a large basin1 with the rolled-out paste2 fill up the hollow part of the paste with the peeled apples1 gather up the sides of the paste in a purse-like form1 and twist them firmly together2 tie up the pudding in the cloth1 boil it in plenty of boiling water for two hours1 and when it is turned out of the cloth on to its dish1 cut out a round piece from the top1 and stir in the sugar4 ,no4 #df4 ,,rice ,,and ,,apples4 ,ingredients1 one pound of rice1 twelve apples1 two ounces of sugar4 ,tie up the rice very loose in a pudding-cloth1 so as to admit that while boiling it may have sufficient room to swell out to five times its original quantity4 ,while the rice is boiling1 which will take about one hour1 peel the apples1 and put them in a saucepan with nearly half-a-pint of water1 a bit of butter1 lemon-peel1 and the sugar1 and stew them on the fire till dissolved1 stirring them while boiling for a few minutes4 ,when your rice pudding is done and turned out on its dish1 pour the apple-sauce over it4 ,this cheap kind of rice pudding may also be eaten with all kinds of fruits1 prepared in the same manner as herein directed for apples4 ,no4 #dg4 ,,brown ,,and ,,polson ,,pudding4 ,ingredients1 six ounces of ,brown and ,polson's prepared ,indian corn1 two quarts of milk1 two ounces of sugar1 a bit of cinnamon or lemon-peel1 a pinch of salt1 three eggs4 ,mix all the above ingredients 7except the eggs7 in a saucepan1 and stir them on the fire till they come to a boil2 then add the eggs beat up2 mix thoroughly1 pour the batter into a pie-dish greased with butter1 and bake the pudding for one hour4 ,brown and ,polson's prepared ,indian corn is a most excellent and economical article of food1 equal to arrow-root1 and will prove1 on trial1 to be both substantial and nutritive1 and also easy of digestion to the most delicate stomachs4 ,no4 #dh4 ,,brown ,,and ,,polson ,,fruit ,,pudding4 ,prepare the pudding batter as indicated in the foregoing ,number1 and when you have poured one-half of it into the greased pie-dish1 strew about two pounds of any kind of fruit upon this1 such as gooseberries1 currants1 plums1 cherries1 etc41 and then pour the remainder of the batter all over the fruit4 ,bake the pudding an hour and a quarter4 ,peeled apples or pears may be used for the same purpose4 ,no4 #di4 ,,brown ,,and ,,polson ,,thick ,,milk4 ,ingredients1 three ounces of ,brown and ,polson's prepared ,indian corn1 one quart of milk1 one ounce of sugar1 a bit of cinnamon1 a pinch of salt4 ,mix all the above-named ingredients together in a saucepan1 and stir them constantly while boiling on the fire for ten minutes4 ,this thick milk is most excellent for children's breakfast or supper1 and would be found both cheaper and better for their health than a sloppy mess of tea4 ,no4 #ej4 ,,potato ,,pudding4 ,ingredients1 three pounds of potatoes1 two quarts of milk1 two ounces of butter1 two ounces of sugar1 a bit of lemon-peel1 a good pinch of salt1 and three eggs4 ,first1 bake the potatoes1 if you have means to do so1 or let them be either steamed or boiled2 when done1 scoop out all their floury pulp without waste into a large saucepan1 and immediately beat it up vigorously with a large fork or a spoon2 then add all the remainder of the above-named ingredients 7excepting the eggs71 stir the potato batter carefully on the fire till it comes to a boil1 then add the beaten eggs2 pour the batter into a greased pie-dish1 and bake the pudding for an hour in your oven1 if you have one2 if not1 send it to the baker's4 ,no4 #ea4 ,,yeast ,,dumplings4 ,ingredients1 two pounds of flour1 a halfpenny worth of yeast1 a pinch of salt1 one pint of milk or water4 ,put the flour into a pan1 with your fist hollow out a hole in the centre of the flour1 place the yeast and salt at the bottom1 then add the milk 7which should be lukewarm71 and with your clean hand gradually mix the whole well together1 and work the dough perfectly smooth and elastic4 ,the pan containing the dough must then be covered over with a cloth1 and in the winter must be placed on a stool in a corner near the fire1 that it may rise1 or increase in size to nearly double its original quantity4 ,when the dough has risen in a satisfactory manner1 which will take about an hour1 dip your hand in some flour and work it1 or rather knead it together1 without allowing it to stick to your hands2 divide it into about twelve equal parts2 roll these with flour into balls1 and as you turn them out of hand1 drop them gently into a pot on the fire1 half full of boiling water2 allow the water to boil up once as you drop each dumpling in separately1 before you attempt to put in another1 in order to prevent the dumplings from sticking together1 as this accident would produce a very unsatisfactory result1 and spoil your dinner4 ,yeast dumplings must not boil too fast1 as then they might boil out of the pot4 ,they will require about half-an-hour's boiling to cook them2 they must be eaten immediately1 with a little butter or dripping1 and salt or sugar4 ,no4 #eb4 ,,norfolk ,,dumplings4 ,ingredients1 two pounds of flour1 a pint of milk1 a good pinch of salt4 ,let all these ingredients be well mixed in a pan1 and after dividing the paste into twelve equal parts1 roll these into balls1 drop each of them into a pot half full of boiling water on the fire1 and allow the dumplings to continue boiling rather fast for half-an-hour1 at the end of which time they will be done4 ,they should then be eaten while hot1 with a little butter or dripping1 and either sugar1 treacle1 or salt4 ,norfolk dumplings are most excellent things to eke out an insufficient supply of baked meat for the dinner of a large family of children4 ,no4 #ec4 ,,stewed ,,eels4 ,first skin1 gut1 and trim away the fins from the eels1 and then cut them into pieces three inches long2 put these into a saucepan1 add a bit of butter1 a spoonful of flour1 some chopped parsley1 pepper and salt1 a little mushroom ketchup1 and enough water to cover the pieces of eel2 put them on the fire to boil gently for about ten minutes1 shaking them round in the saucepan occasionally until they are done4 ,no4 #ed4 ,,stewed ,,oysters4 ,put the oysters1 with their liquor and a little water or milk1 into a saucepan2 add a bit of butter kneaded1 that is1 well mixed with a table-spoonful of flour2 pepper1 and a little salt2 stir the oysters over the fire until they have gently boiled for about five minutes1 and then pour them into a dish containing some slices of toasted bread4 ,no4 #ee4 ,,stewed ,,muscles1 ,,or ,,mussels4 ,thoroughly wash the muscles1 and pull off any weeds there may be hanging to them2 next put them in a clean saucepan with a little water1 and salt enough to season1 and set them on the fire to boil1 tossing them occasionally1 until you find that their shells begin to open2 they must then be taken off the fire1 and their liquor poured off into a basin4 ,next1 after removing one of the shells from each muscle1 put them back into the saucepan2 add the liquor1 a bit of butter1 a spoonful of flour1 some pepper1 chopped parsley1 and a little drop of vinegar1 toss the whole over the fire until the muscles have boiled five minutes1 and then you will enjoy a treat for supper4 ,cockles and whelks are cooked in the same way4 ,no4 #ef4 ,,baked ,,beef ,,and ,,potatoes4 ,the cheapest pieces of beef1 suitable for baking or roasting1 consist of the thick part of the ribs1 cut from towards the shoulder1 the mouse buttock and gravy pieces1 and also what is commonly called the chuck of beef1 which consists of the throat boned and tied up with string in the form of a small round4 ,whichever piece of beef you may happen to buy1 it should be well sprinkled over with pepper1 salt1 and flour1 and placed upon a small iron trivet in a baking dish containing peeled potatoes and about half-a-pint of water1 and either baked in your own oven or else sent to the baker's4 ,if you bake your meat in your own oven1 remember that it must be turned over on the trivet every twenty minutes1 and that you must be careful to baste it all over now and then with the fat which runs from it into the dish1 using a spoon for that purpose4 ,it would be very economical if1 when you have baked meat for dinner1 you were always to make a ,yorkshire pudding to be baked under it4 ,there are baking dishes made with a parting down the middle which just suit this purpose4 ,in this case the potatoes are put in one part and the pudding in the other part4 ,no4 #eg4 ,,yorkshire ,,pudding4 ,to one pound of flour add three pints of skim milk1 two eggs1 nutmeg and salt2 mix smoothly1 and pour the pudding into the greased dish1 and bake it under the meat1 as recommended above4 ,no4 #eh4 ,,baked ,,suet ,,pudding4 ,to one pound of flour add six ounces of chopped suet1 three pints of skim milk1 nutmeg and salt2 mix thoroughly and smoothly1 and bake the pudding in the dish under the meat4 ,no4 #ei4 ,,toad ,,in ,,the ,,hole4 ,to make this a cheap dinner1 you should buy #f;d4 or #as4 worth of bits or pieces of any kind of meat1 which are to be had cheapest at night when the day's sale is over4 ,the pieces of meat should be first carefully overlooked1 to ascertain if there be any necessity to pare away some tainted part1 or perhaps a fly-blow1 as this1 if left on any one piece of meat1 would tend to impart a bad taste to the whole1 and spoil the dish4 ,you then rub a little flour1 pepper1 and salt all over the meat1 and fry it brown with a little butter or fat in the frying-pan2 when done1 put it with the fat in which it has been fried into a baking-dish containing some ,yorkshire or suet pudding batter1 made as directed at ,nos4 #eg and #eh1 and bake the toad-in-the-hole for about an hour and a half1 or else send it to the baker's4 ,no4 #fj4 ,,boiled ,,shoulder ,,of ,,mutton ,,with ,,onions4 ,put the shoulder of mutton to boil in your two-gallon pot1 with a handful of salt and plenty of water1 allow it to boil gently for about two hours1 and when done1 and placed on its dish1 smother it over with the following sauce3--,chop six or eight large onions1 and boil them with a pint of water for twenty minutes1 by which time the water must be reduced to half a pint2 then add two ounces of butter1 a pint of milk1 four ounces of flour1 pepper1 and salt1 and stir the sauce whilst boiling for ten minutes4 ,a shoulder of mutton for boiling is all the better for its being salted for two or three days previous to its being cooked4 ,no4 #fa4 ,,meat ,,pie4 ,of whatever kind1 let the pieces of meat be first fried brown over a quick fire1 in a little fat or butter1 and seasoned with pepper and salt2 put these into a pie-dish with chopped onions1 a few slices of half-cooked potatoes1 and enough water just to cover the meat4 ,cover the dish with a crust1 made with two pounds of flour and six ounces of butter1 or lard1 or fat dripping1 and just enough water to knead it into a stiff kind of dough or paste1 and then bake it for about an hour and a-half4 ,no4 #fb4 ,,giblet ,,pie4 ,giblets of fowls are always to be bought at a low price at most poulterers'2 when you have a mind to lay out #f;d4 or #as4 in this way1 first scald the necks and feet1 to remove the feathers from the head and the rough skin from the feet2 split the gizzard and scrape out the stones1 etc41 and the yellow skin therefrom1 and when the giblets are thoroughly cleaned1 put them into a saucepan with some thyme1 winter savory1 chopped onions1 pepper and salt1 and about a quart of water1 and set them on the fire to stew very gently for an hour1 by which time the liquor should be boiled down to half that quantity2 then add two ounces of flour and a little mushroom ketchup2 stir all together1 and put the giblets into a pie-dish2 cover this over with a dripping crust1 and bake it for about an hour and a quarter4 ,no4 #fc4 ,a ,,fish ,,pie4 ,cut up any kind of fish into pieces the size of an egg2 season these with chopped parsley1 thyme1 a little onion1 pepper and salt1 and put them into a pie-dish1 with a pint of water1 well mixed with three ounces of flour and a little mushroom ketchup2 cover the pie with a flour crust1 or else with stiff mashed potatoes1 and bake it for an hour and a quarter4 ,no4 #fd4 ,,potato ,,pie4 ,slice up four onions and boil them in a saucepan with two ounces of butter1 a quart of water1 and pepper and salt1 for five minutes2 then add four pounds of potatoes1 peeled and cut in slices2 stew the whole until the potatoes are done1 and pour them into a pie-dish2 cover this with stiff mashed potatoes1 and bake the pie of a light brown colour4 ,no4 #fe4 ,,bacon ,,roll-,,pudding4 ,boil a pound of fat bacon for half an hour1 and then cut it up into thin slices4 ,peel six apples and one onion1 and cut them in slices4 ,make two pounds of flour into a stiff dough1 roll it out thin2 first lay the slices of bacon out all over this1 and then upon the slices of bacon spread out the slices of apples and the slices of onion2 roll up the paste so as to secure the bacon1 etc41 in it2 place the bolster pudding in a cloth1 tied at each end1 and let it boil for two hours in a two-gallon pot1 with plenty of water4 ,no4 #ff4 ,,rabbit ,,pudding4 ,skin and wash the rabbit1 and cut it up in pieces2 fry these brown with a bit of butter1 season with chopped onions1 parsley1 and winter savory1 pepper and salt1 shake in a good spoonful of flour1 moisten with a little ketchup and a gill of water2 toss the saucepan about on the fire while the pieces of rabbit boil for about ten minutes1 and then pour the whole into a proper sized basin lined with a suet or dripping crust2 let the pudding be covered in with some of the paste1 put into a baking-dish half full of hot water1 and placed in the oven1 to bake for an hour and a-half4 ,no4 #fg4 ,,stewed ,,ox ,,kidney4 ,cut up the kidney in thin slices1 fry them brown with a bit of butter or fat in a frying-pan1 over a brisk fire1 season with chopped parsley1 shalot1 pepper and salt1 shake in a good table-spoonful of flour1 add a few drops of vinegar1 and nearly half a pint of water2 stir the whole on the fire1 while it boils1 very gently1 for a quarter of an hour2 this1 with a dish of well-boiled or baked potatoes1 will produce a cheap and excellent dinner sufficient for six persons4 ,no4 #fh4 ,,baked ,,bullock',s ,,heart4 ,wash and wipe the heart1 cut it into four pieces1 season these with pepper and salt1 chopped thyme1 and bay-leaves1 add about two ounces of dripping1 eight onions cut in slices1 and four parsnips cut also in slices2 let all this be placed in an earthen pot1 with a pint of water1 and the lid being put on1 set the stew in the oven to bake for two hours4 ,no4 #fi4 ,,bullock',s ,,heart ,,stuffed4 ,chop fine four onions and twelve sage-leaves2 put these into a saucepan with a bit of fat or butter1 and fry them for a few minutes on the fire2 then add eight ounces of crumb of bread1 soaked in milk or water1 pepper and salt2 stir this stuffing on the fire for a few minutes1 add one egg1 put the stuffing inside the bullock's heart1 place a round of greased paper on the stuffing1 and fasten it on with four wooden twigs4 ,next1 put the stuffed heart upon an iron trivet in a baking dish1 containing peeled potatoes1 two ounces of dripping or butter1 and half a pint of water2 season well with pepper and salt1 and while baking let the heart be frequently basted with the fat from the dish4 ,in case you have no oven1 send it to the baker's4 ,no4 #gj4 ,,stewed ,,sheep',s ,,trotters4 ,sheep's trotters are sold ready cleaned and very cheap at all tripe shops4 ,when about to cook them1 by way of a treat1 for supper1 or otherwise1 let them be put on in two quarts of water and milk1 seasoned with peppercorns1 salt1 a good sprig of thyme1 and a wine-glassful of vinegar1 and set them to boil very gently on the fire for three hours1 at least4 ,when the trotters are done quite tender1 skim off all the grease1 and boil down the liquor to a pint2 then add two ounces of flour1 mixed with a gill of milk1 some chopped parsley1 and one ounce of butter2 stir all together while boiling on the fire for ten minutes1 and pour out into the dish4 ,no4 #ga4 ,,baked ,,sheep',s ,,heads4 ,buy a couple of sheep's heads1 get the butcher to split them for you1 place them in an earthen baking-dish1 with two ounces of dripping1 some chopped shalots1 thyme1 bay-leaf1 winter savory1 pepper and salt1 and a good pinch of allspice2 moisten with a quart of cider1 or water1 strew a coating of bread-raspings all over the surface of the heads1 and bake them for two hours4 ,no4 #gb4 ,,sheep',s ,,pluck4 ,a sheep's pluck1 properly cooked1 will furnish a meat dinner enough for twelve persons1 at a very moderate cost4 ,cut the whole of the pluck1 consisting of the heart1 liver1 lights1 etc41 into rather thick slices1 and season them well with pepper1 salt1 allspice1 thyme1 and winter savory2 grease the bottom of a baking-dish with two ounces of dripping1 lay a bed of slices of onions upon this1 and then place the slices of pluck1 already seasoned1 upon the onions2 moisten with water enough to reach half-way up the meat1 strew a thick coating of bread-raspings all over the top1 and bake the savoury mess for an hour and a-half4 ,no4 #gc4 ,,belgian ,,faggots4 ,these may be prepared with sheep's pluck1 or even with bullock's liver1 and other similar parts of meat2 but a pig's pluck is preferable for the purpose4 ,chop up the heart1 liver1 lights1 and the fat crow2 season well with pepper1 salt1 allspice1 thyme1 sage1 and shalots1 and divide this sausage-meat into balls the size of an apple1 which must be each secured in shape with a piece of pig's caul fastened with a wooden twig1 or skewer1 and placed in rows in a tin baking-dish1 to be baked for about half an hour in a brisk oven4 ,when the faggots are done1 place them on some well-boiled cabbages1 chopped up1 in an earthen dish1 and having poured the grease from the faggots over all1 set them in the oven to stew gently for half an hour4 ,no4 #gd4 ,,fried ,,steaks ,,and ,,onions4 ,season the steaks with pepper and salt1 and when done brown on both sides1 without being overdone1 place them in a dish before the fire while you fry some sliced onions in the fat which remains in the pan2 as soon as the onions are done1 and laid upon the steaks1 shake a spoonful of flour in the pan1 add a gill of water and a few drops of vinegar2 give this gravy a boil up on the fire1 and pour it over the steaks1 etc4 ,no4 #ge4 ,,stewed ,,steaks4 ,fry the steaks brown over a very brisk fire1 without allowing them to be hardly half done1 and place them in a saucepan with onions1 carrots1 turnips1 and celery1 all cut in pieces about the size of a pigeon's egg2 season with thyme1 pepper1 and salt1 and two ounces of flour2 moisten with a quart of water1 and stir the stew on the fire till it boils1 and then set it by the side of the fire on the hob1 to simmer very gently for an hour and a-half4 ,it will then be ready for dinner4 ,no4 #gf4 ,,stewed ,,sausages4 ,first1 prick your sausages well all over with a fork1 and soak them in very hot water1 for two or three minutes1 to swell them out2 next1 roll them in flour1 and fry them brown without overdoing them1 as that renders them dry1 and spoils them4 ,when the sausages are done and put on a plate1 fry some slices of bread1 and put these on a dish2 then put the sausages on the fried bread1 and shake a spoonful of flour in the pan2 add a pennyworth of chopped mixed pickles1 a gill of water1 and a little pepper and salt2 give this gravy a boil up1 and pour it over the sausages4 ,no4 #gg4 ,,pig',s ,,fry4 ,a pig's fry consists of the heart1 liver1 lights1 and some of the chitterlings2 these are to be first cut up in slices1 then seasoned with pepper and salt1 rolled in a little flour1 and fried with some kind of grease in the frying-pan4 ,as the pieces are fried1 place them on their dish to keep hot before the fire1 and when all is done1 throw some chopped onions and sage leaves into the pan1 to be fried of a light colour2 add a very little flour1 pepper1 and salt1 a gill of water1 and a few drops of vinegar2 boil up this gravy1 and pour it over the pig's fry4 ,no4 #gh4 ,,beefsteaks1 ,,plain4 ,when you happen to have a clear fire1 the steaks may be cooked on a gridiron over the fire2 the steaks must be turned on the gridiron every two or three minutes4 ,this precaution assists very much in rendering the meat more palatable and tender1 as it is by this frequent turning over of the meat while broiling1 that the juices are not allowed to run off in waste1 but are re-absorbed by the meat4 ,when the steaks are cooked1 rub them over with a small bit of butter1 season with pepper and salt4 ,a little chopped shalot sprinkled over steaks1 imparts an extra relish4 ,no4 #gi4 ,,mutton ,,chops1 ,,or ,,steaks4 ,mutton chops1 properly speaking1 are an expensive affair2 but what ,i recommend you to buy is1 the chump end of the loin of mutton1 which is always to be had much cheaper4 ,this weighs about one pound1 at #f;d41 and would cut into about three1 or perhaps four steaks or chops2 let these be broiled in the same manner as recommended for beefsteaks4 ,no4 #hj4 ,,kidney ,,pudding4 ,prepare an ox kidney as shown in ,no4 #fg1 and use this to fill a good sized pudding basin1 which you shall have previously lined with a dripping or suet crust2 cover the meat in by placing a rolled-out piece of the paste on the top1 fasten it by pressing the two edges of the paste together1 tie the pudding up in a cloth1 and take care to place the bottom of the pudding-basin downward in the pot in which it is to be boiled4 ,it will take about two hours to boil a good sized pudding of this kind2 when you take it out of the pot1 be very careful not to run the fork through the crust1 and pay great attention how you handle the pudding while removing the cloth1 so as not to spill or waste the gravy it contains1 as that would go very far towards spoiling the pudding you have had all the trouble to prepare4 ,no4 #ha4 ,,hashed ,,meats4 ,i strongly recommend that you never allow yourselves to be persuaded1 that cold meat dinners are cheap dinners2 just the reverse of this assumption is the fact4 ,and1 let me tell you1 that those who make the former assertion1 do so only because they know no better1 and as an excuse for their idleness4 ,i am well aware that in your homes it is not a common every-day occurrence for you to dress a large joint of meat1 from which enough would be left for one or more days' dinner2 but still it may1 and does sometimes occur1 that you have cold meat at your disposal1 upon which you may exercise your knowledge in domestic economy4 ,besides1 some of you who are living close to noblemen and gentlemen's mansions in the country1 or otherwise1 may perhaps stand a chance of now and then receiving a donation of this kind4 ,and whenever you have any cold meat1 ,i advise you to cook it up into stews of the various kinds described in this work1 or else make it into a hash as follows3 ,first1 chop two onions fine1 and put them to boil with pepper and salt and a pint of water1 in a saucepan for ten minutes1 then throw in the meat cut in thin slices1 mixed with a little flour2 boil all together gently for ten minutes longer1 and pour the hash into a dish containing either some ready boiled potatoes1 or else some slices of toasted bread4 ,no4 #hb4 ,,boiled ,,tripe4 ,tripe is not exactly a cheap commodity for food2 yet1 as you may feel occasionally inclined to indulge in a treat of this kind1 ,i will give you instructions to cook it in the most economical manner4 ,when you have procured any given quantity of tripe1 cut it up in pieces the size of two inches square1 put these into a saucepan containing skim milk1 or milk and water1 enough to swim the tripe2 add some peeled onions1 pepper1 and salt1 and a sprig of thyme1 and boil gently for at least an hour2 and when the tripe is done1 eat it with mustard and some well boiled potatoes4 ,no4 #hc4 ,,baked ,,tripe4 ,cut the tripe up in pieces1 and put it into an earthen pot1 with some ale1 cider1 or water1 enough to cover it in2 add sliced onions1 pepper1 and salt1 and a good pinch of allspice2 put the lid on the pot1 and set the tripe in the oven to bake for two hours4 ,no4 #hd4 ,,sausage ,,dumplings4 ,make one pound of flour and two ounces of dripping1 or chopped suet1 into a firm paste1 by adding just enough water to enable you to knead the whole together4 ,divide this paste into twelve equal parts1 roll each of these out sufficiently large to be able to fold up one of the beef sausages in it1 wet the edge of the paste to fasten the sausage securely in it1 and1 as you finish off each sausage dumpling1 drop it gently into a large enough saucepan1 containing plenty of boiling water1 and when the whole are finished1 allow them to boil gently by the side of the fire for one hour1 and then take up the dumplings with a spoon free from water1 on to a dish1 and eat them while they are hot4 ,no4 #he4 ,,sausage ,,rolls4 ,procure a quartern of dough from the baker's1 knead this with four ounces of butter1 dripping1 or chopped suet2 divide it into twelve equal parts1 and use each piece of paste to enfold a beef sausage in it2 place these rolls on a baking-tin1 and bake them in the oven for about twenty minutes or half an hour4 ,no4 #hf4 ,,roast ,,pork4 ,let us suppose1 or rather hope1 that you may sometimes have a leg of pork to cook for your dinner2 it will eat all the better if it is scored all over by cutting the rind1 or rather slitting it crosswise1 at short distances1 with the point of a sharp knife2 it is to be well sprinkled all over with salt1 and allowed to absorb the seasoning during some hours previously to its being cooked4 ,prepare some stuffing as follows3--,chop six onions and twelve sage leaves fine1 fry these with a bit of butter1 pepper1 and salt1 for five minutes2 then add six ounces of bread soaked in water2 stir all together on the fire for five minutes1 and use this stuffing to fill up a hole or pocket1 which you will make by running the point of a knife down between the rind and the flesh of the joint of pork2 secure this by sewing it up1 or else fasten it securely in with a small wooden skewer or twig4 ,the joint of pork1 so far prepared1 must then be placed upon a trivet in a baking-dish containing plenty of peeled potatoes1 and1 if possible1 a few apples for the children2 add half a pint of water1 pepper and salt1 and if the joint happens to be a leg1 it will require about two hours to bake it4 ,no4 #hg4 ,,bubble ,,and ,,squeak4 ,when you happen to have some cold boiled salt beef1 cut this up in slices2 fry it on both sides1 and dish it up round some cabbages or any dressed vegetables ready to hand1 which must be chopped up1 seasoned with pepper and salt1 and fried4 ,no4 #hh4 ,,jugged ,,hare4 ,it does sometimes happen that when you are living in the country1 in the neighbourhood of considerate gentlefolks who possess game preserves1 that they now and then make presents of a hare and a few rabbits to the poor cottagers in their vicinity4 ,and when you are so fortunate as to have a hare given to you1 this is the way to cook it3--,first1 cut the hare up into pieces of equal size1 then cut up a pound of bacon into small squares1 and fry these in a saucepan for five minutes2 next1 add the pieces of hare1 and1 stirring them round in the pot with a spoon1 fry them brown2 add a good handful of flour1 some pepper and allspice1 carrots and onions1 and a sprig of winter savory2 moisten the stew with nearly three pints of water1 and stir it all together on the fire till it boils1 and then set it on the hob to continue gently simmering for about an hour and a-half or two hours2 the jugged hare will then be ready for dinner4 ,no4 #hi4 ,,boiled ,,bacon ,,and ,,cabbages4 ,put a piece of bacon in a pot capable of containing two gallons2 let it boil up1 and skim it well2 then put in some well-washed split cabbages1 a few carrots and parsnips also split1 and a few peppercorns2 when the whole has boiled gently for about an hour and a-half1 throw in a dozen peeled potatoes1 and by the time that these are done1 the dinner will be ready4 ,and this is the way in which to make the most of this excellent and economical dinner4 ,first1 take up the bacon1 and having placed it on its dish1 garnish it round with the cabbages1 carrots1 parsnips1 and potatoes1 and then add some pieces of crust1 or thin slices of bread1 to the liquor in which the bacon-dinner has been cooked1 and this will furnish you with a good wholesome soup with which to satisfy the first peremptory call of your healthy appetites4 ,no4 #ij4 ,,economical ,,vegetable ,,pottage4 ,in ,france1 and also in many parts of ,europe1 the poorer classes but very seldom taste meat in any form2 the chief part of their scanty food consists of bread1 vegetables1 and more especially of their soup1 which is mostly1 if not entirely1 made of vegetables1 or1 as is customary on the southern coasts of ,france1 ,italy1 and ,spain1 more generally of fish1 for making which kinds of soup see ,nos4 #d1 #f1 #aah1 etc4 ,the most common as well as the easiest method for making a good mess of cheap and nutritious soup is the following3--,if you are five or six in family1 put a three-gallon pot on the fire rather more than half full of water1 add four ounces of butter1 pepper and salt1 and small sprigs of winter savory1 thyme1 and parsley2 and when this has boiled1 throw in any portion or quantity1 as may best suit your convenience1 of such of the following vegetables as your garden can afford3--,any kind of cabbages cleaned and split1 carrots1 turnips1 parsnips1 broad beans1 ,french beans1 peas1 broccoli1 red cabbages1 vegetable marrow1 young potatoes1 a few lettuce1 some chervil1 and a few sprigs of mint4 ,allow all this to simmer by the side of the hob for about two hours1 and then1 after taking up the more considerable portion of the whole vegetables on to a dish1 eat one half1 or as much as you may require1 of the soup with bread in it1 and make up your dinner with the whole vegetables and more bread4 ,the remainder will serve for the next day4 ,let me persuade you1 my friends1 to try and persevere in adopting this very desirable kind of food1 when in your power1 for your ordinary fare4 ,i1 of course1 intend this remark more particularly for the consideration of such of my readers as are or may be located in the country1 and who may have a little garden of their own4 ,no4 #ia4 ,,how ,,to ,,make ,a ,,fish ,,curry4 ,slice up six onions fine1 and fry them with a little butter or grease over a slow fire until they become very lightly coloured2 then add three or four green apples in slices1 and when these are dissolved1 place your pieces of any kind of fish1 which you have previously fried in a frying-pan1 on the top of the onions1 etc41 sprinkle a spoonful of curry powder all over the fish1 put the lid on the saucepan1 and set the whole on the hob of a moderate fire1 or in the oven1 if you have one1 to remain simmering for about half an hour2 the curry will then be ready to be eaten with well-boiled rice4 ,no4 #ib4 ,,this ,,is ,,the ,,way ,,to ,,boil ,,rice4 ,i recommend you to buy ,patna rice1 as it is the cheapest2 it is best to soak it in water over-night1 as it then requires less time to boil it1 and moreover1 when soaked1 the rice becomes lighter1 from the fact that the grains separate more readily while boiling4 ,put the rice on to boil in plenty of cold water1 stirring it from the bottom of the saucepan occasionally while it is boiling fast2 when the grains separate at the ends1 and thus appear to form the letter ,x1 the rice will be done2 it requires about half an hour's gentle boiling4 ,when the rice is done1 drain it in a colander1 and place it before the fire1 stirring it now and then with a fork4 ,no4 #ic4 ,,rice ,,dumplings4 ,boil one pound of rice as directed in the foregoing ,number1 and when thoroughly drained free from excess of moisture1 knead the rice with a spoon in a basin into a smooth1 compact kind of paste1 and use this to cover some peeled apples with in the same way as you would make an ordinary apple dumpling4 ,in order the better to enable you to handle the rice-paste with ease1 ,i recommend that each time previously to shaping one of the dumplings1 you should first dip your clean hands in cold water4 ,let the dumplings1 when finished1 be tied up in small cloths1 and boiled in plenty of hot water for about three-quarters of an hour4 ,the cloths used for these dumplings must be greased4 ,no4 #id4 ,,plum ,,or ,,currant ,,dough ,,pudding4 ,ingredients1 two pounds of dough from the baker's1 four ounces of plums or currants1 a pinch of allspice1 ditto of salt1 a gill of milk4 ,mix all the above ingredients together in a pan2 tie up the pudding in a well-greased pudding-cloth1 and place it in a pot containing boiling water1 and allow it to continue boiling for two hours2 at the end of this time the pudding will be done1 and may be turned out on its dish4 ,no4 #ie4 ,,christmas ,,plum ,,pudding4 ,ingredients1 two pounds of flour1 twelve ounces of raisins1 twelve ounces of currants1 twelve ounces of peeled and chopped apples1 one pound of chopped suet1 twelve ounces of sugar1 four eggs1 one pint and a-half of milk or beer1 one ounce of salt1 half an ounce of ground allspice4 ,boil the pudding four hours4 ,first1 put the flour1 suet1 and all the fruit in a large pan2 mix these well together1 and having made a deep hole in the middle thereof with your fist1 add the salt1 sugar1 and allspice1 and half a pint of the milk1 or beer1 to dissolve them2 next1 add the four eggs1 and the remaining pint of milk1 or beer2 mix all vigorously together with the hand1 tie up the pudding in a well-greased and floured cloth1 boil it for at least four hours1 taking care that the water boils before the pudding is put into the pot to boil4 ,when done1 turn the pudding out on its dish1 and1 if you can afford it1 pour over it the following sauce3-- ,no4 #if4 ,,sweet ,,pudding ,,sauce4 ,ingredients1 two ounces of common flour1 ditto of butter1 ditto of sugar1 chopped lemon-peel1 half a gill of any kind of spirits1 and half a pint of water4 ,first mix the flour1 butter1 and sugar in a small saucepan by kneading the ingredients well together with a wooden spoon1 then add the water1 spirits1 and lemon-peel2 stir the sauce on the fire till it comes to a boil1 and then pour it all over the pudding4 ,no4 #ig4 ,,jam ,,pudding4 ,ingredients1 one pound of flour1 six ounces of suet1 half a pint of water1 a pinch of salt1 one pound of any kind of common jam1 at #g;d4 ,mix the flour1 suet1 water1 and salt into a firm1 compact kind of paste2 roll this out with a rolling-pin1 sprinkling some flour on the table to prevent the paste from sticking to either2 fold up the paste1 and roll it out again2 repeat the rolling-out and folding three times2 this operation will make the paste lighter4 ,next1 roll out the paste one foot long by eighteen inches wide1 spread the jam all over this1 roll up the pudding in the form of a bolster1 roll it up in a well-greased and floured cloth1 tie it up tightly at both ends2 put the pudding into a pot of boiling water1 and boil it for nearly two hours2 when done1 turn out carefully on to its dish1 without breaking the crust4 ,no4 #ih4 ,,rhubarb ,,pie4 ,a bundle of rhubarb1 one pound of flour1 six ounces of butter1 or lard1 or dripping1 half a pint of water1 a pinch of salt1 ditto of baking-powder1 eight ounces of moist sugar4 ,first1 cut up the rhubarb in pieces about an inch long1 wash them in plenty of water1 and drain them in a colander1 or sieve4 ,next1 place the flour in a pan1 or on the table1 make a hollow in the middle with your fist1 place the salt and the baking-powder in it1 pour in the water to dissolve them1 then add the butter2 mix all together by working the ingredients with the fingers of both hands1 until the whole has become a firm1 smooth1 compact kind of paste4 ,you now put the cleaned rhubarb into a pie-dish1 with the sugar and a gill of water1 roll out the paste to the exact size of the dish1 and after wetting the edges of the dish all round1 place the rolled-out paste upon it1 and by pressing the thumb of the right hand all round the upper part of the edge1 the paste will be effectually fastened on1 so as to prevent the juice from running out at the sides2 a small hole the size of a sixpence must be made at the top of the pie1 for ventilation1 or otherwise the pie would burst4 ,bake the pie for an hour and a quarter4 ,no4 #ii4 ,,fruit ,,pies ,,in ,,general4 ,all kinds of fruit pies are made as shown in the foregoing ,number4 ,no4 #ajj4 ,a ,,cheap ,,kind ,,of ,,mince-,,meat4 ,ingredients1 eight ounces of stoned raisins1 eight ounces of washed and dried currants1 one pound of tripe1 one pound of apples1 one pound of chopped suet1 four ounces of shred candied peel1 one pound of moist sugar1 one ounce of allspice1 the juice and the chopped rind of three lemons1 half a gill of rum4 ,first chop the raisins1 currants1 apples1 and the tripe all together1 or separately1 until well mixed2 then place these in a pan1 add the remainder of the ingredients1 mix them thoroughly until well incorporated with each other2 put the mince-meat into a clean dry stone jar1 tie some thick paper1 or a piece of bladder over the top1 and keep it in a cool place till wanted for use4 ,no4 #aja4 ,,mince-,,pie ,,paste4 ,ingredients1 one pound of flour1 eight ounces of butter or lard1 three gills of water1 half an ounce of salt1 a tea-spoonful of baking-powder4 ,place the flour on the table1 hollow out a hole or well in the centre with your fist1 place the salt and baking-powder in this1 add the water and the butter1 work all together lightly with the fingers1 without positively absorbing or entirely uniting the butter with the flour1 but1 on the contrary1 keeping the butter in distinct pieces here and there2 then roll up the paste in the form of a ball of dough1 spread it out on the floured table1 and1 with a rolling-pin1 roll it out to the extent of eighteen inches in length1 by eight inches wide2 then fold the paste in three equal folds1 roll it out the reverse way1 fold it up again as before1 and after repeating the rolling out and folding up a third time1 the paste will be ready for use4 ,no4 #ajb4 ,,to ,,make ,a ,,mince-,,pie4 ,having prepared the paste according to the directions given in the foregoing ,number1 divide it in two equal parts1 roll these out either round or square1 place one of the flats on a tin baking-dish1 wet all round the edge of the paste1 spread some of the mince-meat about half an inch thick all over the paste to within an inch of its edge1 then cover all in by laying the other flat of paste evenly upon the whole1 press all round the edge of the pie with your thumb to secure the mince-meat from running out at the sides1 score the pie neatly over the surface1 in the form of reversed strokes1 and bake it for an hour4 ,no4 #ajc4 ,,jam ,,tart4 ,prepare some paste1 as in ,no4 #aja1 and use this to make a jam tart1 as directed for making a mince-pie1 using any kind of common jam1 instead of mince-meat1 for the purpose4 ,no4 #ajd4 ,,baked ,,apple ,,dumplings4 ,ingredients1 one pound of flour1 four ounces of chopped suet1 half a pint of water1 a pinch of salt1 eight or ten large apples peeled4 ,with the above ingredients prepare some suet paste1 as directed in ,no4 #ig2 divide the paste into about eight equal parts1 first make these into balls with the hand1 and then roll them out with a rolling-pin to the size of a large saucer1 envelop an apple in each flat of paste1 and1 wetting the edges with water1 gather them round in a purse-like form1 and twist the ends tightly together to fasten them securely4 ,the dumplings1 thus formed1 must be placed on the twisted end1 at equal distances of three inches apart from each other1 upon a tin baking-dish1 and baked in the oven for about three-quarters of an hour4 ,no4 #aje4 ,,pancakes ,,for ,,shrove ,,tuesday4 ,ingredients1 twelve ounces of flour1 three eggs1 one pint of milk1 a tea-spoonful of salt1 a little grated nutmeg1 and chopped lemon-peel4 ,first1 put the flour into a basin1 hollow out the centre1 add the salt1 nutmeg1 lemon-peel1 and a drop of milk1 to dissolve them2 then break in the eggs1 work all together1 with a spoon1 into a smooth soft paste1 add the remainder of the milk1 and work the whole vigorously until it forms a smooth liquid batter4 ,next1 set a frying-pan on the fire1 and1 as soon as it gets hot1 wipe it out clean with a cloth1 then run about a tea-spoonful of lard all over the bottom of the hot frying-pan1 pour in half a small tea-cupful of the batter1 place the pan over the fire1 and1 in about a minute or so1 the pancake will have become set sufficiently firm to enable you to turn it over in the frying-pan1 in order that it may be baked on the other side also2 the pancake done on both sides1 turn it out on its dish1 and sprinkle a little sugar over it3 proceed to use up the remaining batter in the same manner4 ,no4 #ajf4 ,,raisinet--,a ,,preserve ,,for ,,winter4 ,ingredients1 twelve pounds of fruit1 consisting of peeled apples1 pears1 plums1 and blackberries1 in equal proportion2 six pounds of raw sugar1 at #d-a_/b;d4 per pound2 one quart of water4 ,bake three hours in a slack or slow oven4 ,first1 prepare the fruit1 and put it in mixed layers of plums1 pears1 berries1 apples1 alternating each other1 in stone jars4 ,next1 put the six pounds of sugar in a clean saucepan1 with the quart of water1 and stir it with a spoon on the fire till it comes to a gentle boil2 remove the dirty scum from the surface of the sugar2 and1 after allowing it to boil for ten minutes1 pour it in equal proportions into the jar or jars containing the fruits1 and place them in a moderate heat to bake slowly for three hours at least4 ,when boiling the sugar for this purpose1 remember that it is most prudent to use a saucepan capable of containing double the quantity1 as sugar is very liable to boil over and waste4 ,when the fruit is nearly dissolved1 the raisinet will be done2 it must then be removed to a cool place until it has become thoroughly cold and partially set firm2 the jars should then be tied down with thick paper1 or bladder1 and kept in the cellar for winter use1 either for making puddings or tarts1 or for spreading on bread for the children4 ,no4 #ajg4 ,,currant ,,jam4 ,ingredients1 twelve pounds of picked currants1 either red1 black1 or white1 or1 if agreeable1 mixed2 eight pounds of raw sugar1 three pints of water4 ,if you could borrow what is called a preserving-pan from a neighbour1 it would suit the purpose better than a pot2 but1 failing the preserving-pan1 put the eight pounds of sugar in a four-gallon iron pot1 with the three pints of water2 stir these on the fire till the sugar boils2 remove the scum from the surface1 and1 when it has boiled for about ten minutes1 add the currants1 and keep stirring the jam1 while it boils for half an hour2 and then1 if it presents the appearance of being rather thick1 and the currants partly dissolved1 it will be ready to pour into stone jars1 which1 after being allowed to cool all night1 are to be tied down with paper1 and kept in a cold place for winter's use4 ,all kinds of seed fruit can be prepared in the same manner1 as well as all kinds of plums4 ,no4 #ajh4 ,,how ,,to ,,preserve ,,rhubarb4 ,free the rhubarb from leaves1 cut it up in inch lengths1 wash and drain it in a sieve or colander4 ,next1 put the rhubarb into a sufficiently large pot1 or preserving-pan1 with a little water--say a pint of water to ten pounds of rhubarb1 and put this on the fire1 with the lid on1 to boil until dissolved to a pulp1 stirring it occasionally2 as soon as all the rhubarb is dissolved1 add six pounds of moist sugar1 and stir the whole continuously on the fire while boiling fast1 until reduced to a rather stiff paste or marmalade--this will require about half an hour's boiling2 the preserve or jam must then be immediately put into jars1 or gallipots1 and1 when cold1 is to be covered with stiff paper1 and tied round with string4 ,keep the jam in a cold place1 for use4 ,no4 #aji4 ,,how ,,to ,,make ,,gooseberry ,,jam4 ,pick ten pounds of ripe gooseberries1 put them in a covered pot1 with a pint of water1 and set them on the fire to boil to a pulp1 stirring them frequently1 and1 when they are thoroughly dissolved1 add six pounds of sugar1 and stir the whole continuously while boiling on the fire1 until the jam is reduced to a rather stiff paste2 it must then be poured into gallipots1 and1 when cold1 is to be covered with paper1 and tied round with string4 ,no4 #aaj4 ,,baked ,,pears4 ,put the pears1 standing up side by side in rows1 with their stalks uppermost1 in an earthenware baking dish2 add a sprinkle of moist sugar1 a few cloves1 and a pint of cider or water1 and bake them until they are done4 ,the time for cooking them depends upon their size and kind4 ,no4 #aaa4 ,,baked ,,apples4 ,put the apples on a baking-dish1 with a sprinkle of sugar1 and a drop of cider or water1 and set them in the oven to bake4 ,baked apples or pears1 with bread1 form a cheap1 wholesome1 and proper kind of supper for children4 ,no4 #aab4 ,,to ,,make ,,elder ,,wine4 ,ingredients1 two gallons of elderberries1 two quarts of damsons1 eight pounds of raw sugar1 at #d-a_/b;d4 per pound1 two gallons of water1 two ounces of ginger1 one ounce of cloves1 and half a pint of fresh yeast4 ,to make this quantity of elder wine1 you must have a copper1 a tub1 a large canvas or loose flannel bag1 and a five-gallon barrel4 ,first1 crush the elderberries and damsons thoroughly in the pot or copper in which they are to be boiled2 then add the water1 and keep stirring all together as it boils1 until the fruit is well dissolved2 then use a wooden bowl or a basin to pour the whole into a loose flannel bag1 steadily fixed across two stout sticks1 resting safely on two chairs1 or1 if you have one1 a large coarse sieve instead4 ,when all the liquor has passed through into the tub1 put the dregs back into the copper1 to be boiled up with a couple of quarts of water1 and then to be strained to the other liquor4 ,the next part of the process is to put the whole of the elderberry juice back into the clean pot or copper1 with the sugar1 and the spice1 well bruised with a hammer2 stir all together1 on the fire1 and allow the wine to boil gently for half an hour1 then pour it into the clean tub to cool2 the half-pint of yeast must then be added1 and thoroughly mixed by stirring4 ,at the end of two days1 skim off the yeast which1 by that time1 will have risen to the surface4 ,the elder wine must now be put into the barrel1 and kept in the cellar with the bung-hole left open for a fortnight2 at the end of this time1 a stiff brown paper should be pasted over the bung-hole1 and after standing for a month or six weeks1 the wine will be ready for use4 ,to be obliged to buy all the ingredients for making elder wine1 would render it a matter of great difficulty--perhaps1 in some cases1 an impossibility2 but1 remember1 that when living in the country1 where in some parts elderberries grow in the hedge-rows1 you may have them for the trouble of gathering them1 in which case the elder wine would be cheaper1 and more easily within your means4 ,no4 #aac4 ,,vegetable ,,porridge4 ,scrape and peel the following vegetables3--six carrots1 six turnips1 six onions1 three heads of celery1 and three parsnips2 slice up all these very thinly1 and put them into a two-gallon pot1 with four ounces of butter1 a handful of parsley1 ditto of chervil1 and a good sprig of thyme1 and fill up with water or pot liquor1 if you happen to have any2 season with pepper and salt1 and put the whole to boil very gently on the fire for two hours2 at the end of this time the vegetables will be done to a pulp1 and the whole must be rubbed through a colander with a wooden spoon1 and afterwards put back into the pot and stirred over the fire1 to make it hot for dinner4 ,no4 #aad4 ,,pumpkin ,,porridge4 ,i am aware that pumpkins are not generally grown in this country as an article of food for the poorer classes1 and more is the pity1 for they require but little trouble to rear1 and yield an abundance of nutritious and cooling food1 at a small cost2 the chief reason for the short supply is1 ,i imagine1 the want of knowledge for turning the pumpkin to good account as an article of food4 ,i am now about to supply easy instruction to convey that knowledge to whomsoever may stand in need of it4 ,peel and slice up as much pumpkin as will produce about eight ounces for each person1 and put this into a boiling pot1 with two ounces of butter1 and a quart of water2 set the whole to boil very gently on the fire1 until the pumpkin is reduced to a pulp1 and then add half-a-pint of buttermilk1 or skim milk1 to every person who is to partake of the porridge4 ,you then stir the porridge over the fire for about fifteen minutes longer1 taking care that it does not boil over2 season with salt and a little nutmeg1 and eat it with toasted bread for breakfast1 or any other meal4 ,no4 #aae4 ,,rice-,,milk ,,for ,,six ,,persons4 ,put one pound of ,patna rice into a boiling pot with two ounces of butter1 two quarts of water1 a small bit of cinnamon or lemon-peel1 and a little salt2 put the lid on1 and set the rice to boil very gently indeed close to the hob1 until the rice is done quite soft2 this will take about one hour and a quarter2 then add three pints of skim milk1 and after having stirred the rice-milk over the fire for ten minutes longer1 it may be sweetened with a little honey or sugar1 and will produce an excellent breakfast for at least six persons4 ,no4 #aaf4 ,,knuckle ,,of ,,veal ,,and ,,rice4 ,a small knuckle1 or scrag-end of neck of veal1 is sometimes to be purchased very cheap2 ,i will therefore suppose that you may1 once in a way1 provide such a thing1 and this is the way you should cook it to the best advantage4 ,put the knuckle of veal into a boiling pot1 with a pound of bacon1 two pounds of rice1 six onions1 three carrots cut in pieces1 some peppercorns1 and salt in moderation on account of the bacon2 add three or four quarts of water1 and set the whole to stew very gently over a moderate fire for about three hours4 ,this will produce a good substantial dinner for at least ten persons4 ,no4 #aag4 ,,irish ,,stew4 ,inferior parts of any kind of meat make a good ,irish stew4 ,let the meat be cut in pieces the size of an egg1 well rubbed all over with pepper and salt1 and placed in a good-sized pot or saucepan2 add peeled onions in the proportion of six to the pound of meat1 and enough water just to cover in the whole4 ,next1 set the stew on the fire to boil very gently for an hour and a-half1 then add such quantity of peeled and split potatoes as you may think will suffice for the number of persons about to dine off the stew1 and put the whole back on the fire to boil briskly until the potatoes are thoroughly done soft2 the ,irish stew will then be ready to eat4 ,no4 #aah4 ,,fish ,,soup4 ,cod-fish cuttings1 ,dutch plaice1 skate1 dabs1 haddocks1 cod's-heads1 cod's-tails1 or any fresh-water fish you may happen to catch when fishing1 conger eels cut in slices1 and almost any kind of fish which may come within reach of your means1 are all more or less fit for making a good mess of soup for a meal4 ,first1 chop fine some onions1 and put them into a pot with enough water to furnish about half a pint for each person to be provided for1 and set this on the fire to boil for ten minutes2 then add your pieces of fish1 of about four ounces each2 season with thyme1 pepper1 and salt1 and boil the soup for about fifteen minutes longer1 when it will be ready for dinner4 ,some well-boiled potatoes will prove a welcome addition to this soup4 ,note4--,this kind of fish soup will prove the more advantageous near the sea-coast1 where inferior kinds of fish are always very cheap4 ,no4 #aai4 ,,soused ,,mackerel4 ,when mackerel are to be bought at six for a shilling1 this kind of fish forms a cheap dinner4 ,on such occasions1 the mackerel must be placed heads and tails in an earthen dish or pan1 seasoned with chopped onions1 black pepper1 a pinch of allspice1 and salt2 add sufficient vinegar and water in equal proportions to cover the fish4 ,bake in your own oven1 if you possess one1 or send them to the baker's4 ,note4--,herrings1 sprats1 or any other cheap fish1 are soused in the same manner4 ,no4 #abj4 ,a ,,dinner ,,of ,,red ,,herrings4 ,the cheaper sort of red herrings are always too salty1 and unpleasantly strong-flavoured1 and are therefore an indifferent kind of food1 unless due precaution is taken to soak them in water for an hour before they are cooked4 ,first1 soak the red herrings in water for an hour2 wipe1 and split them down the back2 toast or broil them on both sides for two or three minutes1 and having placed them on a dish1 put a bit of butter and some chopped onion upon each herring2 pour a little vinegar over all1 and this will make a cheap and savoury dish to be eaten with well-boiled potatoes4 ,no4 #aba4 ,,to ,,fry ,,fish4 ,for this purpose you must have some kind of fat4 ,either lard1 butter1 or dripping fat1 would be excellent2 but they must be bought1 and cost a little money4 ,true2 but then1 if you can afford yourselves a bit of meat occasionally1 by dint of good thrift you should save the fat from the boiled meat1 or the dripping from your baked meats1 and thus furnish yourselves with fat for frying your fish twice a-week2 and let me tell you that by introducing fish as an occasional part of your daily food1 your health1 as well as your pockets1 would feel the benefit of such a system of economy4 ,suppose1 then1 that you have bought some cheap kind of fish1 such as herrings1 large flounders1 plaice1 small soles1 or any other small or flat fish4 ,first of all1 let the fish be washed and wiped dry1 and rubbed all over with a little flour4 ,next1 put about two ounces of fat1 free from water1 in a frying-pan on the fire1 and1 as soon as it is hot1 put the fish in to fry1 one or two at a time1 according to their size1 as1 unless they have room enough in the frying-pan they do not fry well2 this must be carefully attended to1 and when the fish is a little browned on one side1 turn it over with a tin fish-slice1 that it may be fried on the other side also2 and1 as soon as done1 place the fried fish on a dish and then fry the others4 ,when all your fish are fried1 with what fat remains in the pan fry some onions1 and place them round the fish1 and1 by way of adding an extra relish to your meal1 just throw a few table-spoonfuls of vinegar1 some pepper and salt1 into the frying-pan1 give it a boil up1 and pour this round the fish4 ,no4 #abb4 ,,salt ,,fish ,,with ,,parsnips4 ,salt fish must always be well soaked in plenty of cold water the whole of the night before it is required for the following day's dinner4 ,the salt fish must be put on to boil in plenty of cold water1 without any salt1 and when thoroughly done1 should be well-drained free from any water1 and placed on a dish with plenty of well-boiled parsnips4 ,some sauce may be poured over the fish1 which is to be made as follows3 viz4--,mix two ounces of butter with three ounces of flour1 pepper and salt1 a small glassful of vinegar1 and a good half-pint of water4 ,stir this on the fire till it boils4 ,a few hard-boiled eggs1 chopped up and mixed in this sauce1 would render the dish more acceptable4 ,no4 #abc4 ,,baked ,,fish4 ,wash and wipe the fish1 and lay it1 heads and tails1 in a baking-dish1 the bottom of which has been spread all over with a little butter or dripping1 add a little vinegar and water1 and1 when procurable1 some mushroom ketchup4 ,season with chopped onions and parsley1 shake plenty of raspings of bread all over the top of the fish1 and bake it in your oven1 or send it to the baker's4 ,no4 #abd4 ,,baked ,,cod',s ,,head4 ,first1 make some stuffing with one pound of bruised crumb of bread1 mixed with six ounces of chopped suet1 two eggs1 chopped parsley1 onions and thyme1 and seasoned with pepper and salt4 ,put this stuffing inside the cod's head1 and place it in a baking-dish with two ounces of butter1 a gill of vinegar1 and a pint and a half of water4 ,spread a little of the butter all over the cod's head1 and then a thick coating of bread-raspings all over it2 bake it for an hour in the oven4 ,a few oysters would be an improvement4 ,no4 #abe4 ,,bouillabaisse ,,soup4 ,put the following ingredients into a saucepan to boil on the fire3--four onions and six tomatoes1 or red love-apples1 cut in thin slices1 some thyme and winter savory1 a little salad-oil1 a wine-glassful of vinegar1 pepper and salt1 and a pint of water to each person4 ,when the soup has boiled fifteen minutes1 throw in your fish1 cut in pieces or slices1 and1 as soon as the fish is done1 eat the soup with some crusts of bread or toast in it4 ,all kinds of fish suit this purpose4 ,no4 #abf4 ,,to ,,boil ,,fish4 ,put the fish on in sufficient water to cover it1 add a small handful of salt1 and1 providing that the fish is not larger than mackerel1 soles1 or whiting1 it will be cooked by the time that the water boils4 ,yet it is always best to try whether it requires to boil a little longer1 as underdone fish is unwholesome4 ,boiled fish requires some kind of sauce4 ,try the following1 viz3-- ,no4 #abg4 ,,parsley ,,sauce4 ,chop a handful of parsley and mix it in a stewpan with two ounces of butter1 two ounces of flour1 pepper and salt2 moisten with half a pint of water and a table-spoonful of vinegar4 ,stir the parsley-sauce on the fire till it boils1 and then pour it over the fish1 drained free from water1 on its dish4 ,no4 #abh4 ,,anchovy ,,sauce4 ,mix two ounces of butter with two ounces of flour1 in a saucepan4 ,add a spoonful of essence of anchovy1 and half a pint of water4 ,stir the sauce on the fire till it boils4 ,no4 #abi4 ,,baked ,,skate4 ,chop three onions1 and fry them of a light-brown colour in two ounces of butter1 then add half a pint of vinegar1 pepper and salt1 and allow the whole to boil on the fire for five minutes4 ,put the skate in a baking dish1 pour the sauce over it1 and also just enough water to reach to its surface4 ,strew a thick coating of bread-raspings on the fish1 and bake it for an hour and a half at rather moderate heat4 ,no4 #acj4 ,,how ,,to ,,brew ,,your ,,own ,,beer4 ,the first preparatory step towards brewing is to gather your necessary plant together in proper working order1 and thoroughly clean4 ,your plant or utensils must consist of the following articles1 viz43--,a thirty-gallon copper1 two cooling-tubs capable of holding each about thirty gallons2 a mash-tub of sufficient size to contain fifty-four gallons1 and another tub of smaller size1 called an underback2 a bucket or pail1 a wooden hand-bowl1 a large wooden funnel1 a mash-stirrer1 four scraped long stout sticks1 a good-sized loose-wrought wicker basket for straining the beer1 and another small bowl-shaped wicker basket1 called a tapwaist1 to fasten inside the mash-tub on to the inner end of the spigot and faucet1 to keep back the grains when the wort is being run off out of the mash-tub4 ,you will also require some beer barrels1 a couple of brass or metal cocks1 some vent-pegs1 and some bungs4 ,i do not pretend to assert that the whole of the foregoing articles are positively indispensable for brewing your own beer4 ,i merely enumerate what is most proper to be used2 leaving the manner and means of replacing such of these articles as may be out of your reach very much to your intelligence in contriving to use such as you possess1 or can borrow from a neighbour1 instead4 ,spring water1 from its hardness1 is unfit for brewing2 fresh fallen rain water1 caught in clean tubs1 or water fetched from a brook or river1 are best adapted for brewing2 as1 from the fact of their being free from all calcareous admixture1 their consequent softness gives them the greater power to extract all the goodness and strength from the malt and hops4 ,in order to ensure having good wholesome beer1 it is necessary to calculate your brewing at the rate of two bushels of malt and two pounds of hops to fifty-four gallons of water2 these proportions1 well managed1 will produce three kilderkins of good beer4 ,i recommend that you should use malt and hops of the best quality only2 as their plentiful yield of beneficial substance fully compensates for their somewhat higher price4 ,a thin shell1 well filled up plump with the interior flour1 and easily bitten asunder1 is a sure test of good quality in malt2 superior hops are known by their light greenish-yellow tinge of colour1 and also by their bright1 dry1 yet somewhat gummy feel to the touch1 without their having any tendency to clamminess4 ,the day before brewing1 let all your tackle be well scrubbed and rinsed clean1 the copper wiped out1 and all your tubs and barrels half filled with cold water1 to soak for a few hours1 so as to guard against any chance of leakage1 and afterwards emptied1 and set to dry in the open air1 weather permitting2 or otherwise1 before the fire4 ,fasten the tapwaist inside the mash-tub to the inner end of the faucet and spigot1 taking care to place the mash-tub in an elevated position1 resting upon two benches or stools4 ,early in the dawn of morning1 light the fire under your copper1 filled with water over-night1 and1 as soon as it boils1 with it fill the mash-tub rather more than three-parts full2 and as soon as the first heat of the water has subsided1 and you find that you are able to bear your fingers drawn slowly through it without experiencing pain1 you must then throw in the malt1 stirring it about for ten minutes or so2 then lay some sticks across the mash-tub1 and cover it with sacks or blankets1 and allow it to steep for three hours4 ,at the end of the three hours1 let off the wort from the mash-tub into the underback-tub1 which has been previously placed under the spigot and faucet ready to receive it2 pouring the first that runs out back into the mash1 until the wort runs free from grains1 etc42 now put the hops into the underback-tub and let the wort run out upon them4 ,your copper having been refilled1 and boiled again while the mash is in progress1 you must now pour sufficient boiling water into the grains left in the mash-tub to make up your quantity of fifty-four gallons2 and when this second mashing shall have also stood some two hours1 let it be drawn off1 and afterwards mixed with the first batch of wort1 and boil the whole at two separate boilings1 with the hops equally divided2 each lot to be allowed to boil for an hour and a-half after it has commenced boiling4 ,the beer is now to be strained through the loose wicker basket into your cooling tubs and pans2 the more you have of these the better the beer1 from its cooling quickly4 ,and when the beer has cooled to the degree of water which has stood in the house in summer-time for some hours1 let it all be poured into your two or three largest tubs1 keeping back a couple or three quarts in a pan1 with which to mix a pint of good yeast and a table-spoonful of common salt2 stir this mixture well together1 keep it in rather a warm part of the house1 and in the course of half an hour or so1 it will work up to the top of the basin or pan4 ,this worked beer must now be equally divided between the two or three tubs containing the bulk of the beer1 and is to be well mixed in by ladling it about with a wooden hand-bowl for a couple of minutes4 ,this done1 cover over the beer with sacks or blankets stretched upon sticks across the tubs1 and leave them in this state for forty-eight hours4 ,the next thing to be seen to is to get your barrels placed in proper order and position for being filled2 and to this end attend strictly to the following directions1 viz43--,first1 skim off the scum1 which is yeast1 from the top or surface of the tubs1 and next1 draw off the beer through the spigot1 and with the wooden funnel placed in the bung-hole1 proceed to fill up the barrels not quite full2 and1 remember1 that if a few hops are put into each before filling in the beer1 it will keep all the better4 ,reserve some of the beer with which to fill up the barrels as they throw up the yeast while the beer is working2 and when the yeast begins to fall1 lay the bungs upon the bung-holes1 and at the end of ten days or a fortnight1 hammer the bungs in tight1 and keep the vent-pegs tight also4 ,in about two months' time after the beer has been brewed1 it will be in a fit condition for drinking4 ,no4 #aca4 ,,how ,,to ,,bake ,,your ,,own ,,bread4 ,put a bushel of flour into a trough1 or a large pan2 with your fist make a deep hole in the centre thereof2 put a pint of good fresh yeast into this hollow2 add thereto two quarts of warm water1 and work in with these as much of the flour as will serve to make a soft smooth kind of batter4 ,strew this over with just enough flour to hide it2 then cover up the trough with its lid1 or with a blanket to keep all warm1 and when the leaven has risen sufficiently to cause the flour to crack all over its surface1 throw in a handful of salt1 work all together2 add just enough lukewarm soft water to enable you to work the whole into a firm1 compact dough1 and after having kneaded this with your fists until it becomes stiff and comparatively tough1 shake a little flour over it1 and again cover it in with a blanket to keep it warm1 in order to assist its fermentation4 ,if properly managed1 the fermentation will be accomplished in rather less than half an hour4 ,meanwhile that the bread is being thus far prepared1 you will have heated your oven to a satisfactory degree of heat1 with a sufficient quantity of dry1 small wood faggots2 and when all the wood is burnt1 sweep out the oven clean and free from all ashes4 ,divide your dough into four-pound loaves1 knead them into round shapes1 making a hole at the top with your thumb1 and immediately put them out of hand into the oven to bake1 closing the oven-door upon them4 ,in about two hours' time they will be thoroughly baked1 and are then to be taken out of the oven1 and allowed to become quite cold before they are put away in the cupboard4 ,no4 #acb4 ,,yorkshire ,,pie-,,clates ,,for ,,tea4 ,ingredients1 one pound of flour1 two ounces of grocer's currants1 three gills of milk1 and a pinch of baking-powder4 ,mix the above ingredients together in a pan into a firm1 smooth1 compact paste4 ,divide this into eight equal parts1 roll each into a ball with the hand previously dipped in flour1 then roll them out with a rolling-pin1 with a little flour shaken on the table to prevent the paste from sticking1 to the size of a tea-saucer1 and bake the pie-clates upon a griddle-iron fixed over a clear fire to the upper bar of the grate4 ,in about two or three minutes' time they will be done on the underside2 they must then be turned over that they may be also baked on the other side1 then taken off the griddle-iron1 placed on a plate1 and a little butter spread upon each as they are done out of hand4 ,no4 #acc4 ,,hard ,,biscuits4 ,ingredients1 one pound of flour1 half a pint of hot milk1 a tea-spoonful of salt1 a pinch of baking-powder2 bake them a quarter of an hour4 ,mix the above ingredients into a firm paste1 well kneaded until it becomes quite tough2 then let the paste rest covered over with a cloth for half an hour1 after which it is to be divided into eight equal parts1 rolled out to the size of tea-saucers1 placed upon baking-tins1 pricked all over with a fork1 and baked in a brisk oven for about fifteen minutes4 ,no4 #acd4 ,,gingerbread ,,nuts4 ,ingredients1 one pound of flour1 half a pint of treacle1 two ounces of butter1 half an ounce of ground ginger1 a pinch of allspice1 a tea-spoonful of carbonate of soda1 and a pinch of salt4 ,mix all the above ingredients into a firm1 well-kneaded stiff paste1 divide this into about twenty-four parts1 roll these into shape like walnuts1 place them upon greased baking-tins at distances of two inches apart from each other1 and bake the gingerbread nuts in a rather brisk oven for about fifteen minutes4 ,no4 #ace4 ,,how ,,to ,,steam ,,potatoes4 ,peel the potatoes thinly1 wash them clean1 put them in the steamer1 over boiling water1 which must be kept briskly boiling until the potatoes are thoroughly done1 the length of time depending very much on their size4 ,i am aware that it is not in the power of all to possess a potato-steamer1 although one may be purchased at ,adams ,son's1 in the ,haymarket1 for a few shillings2 and therefore ,i will give you instructions how to boil potatoes4 ,no4 #acf4 ,,how ,,to ,,boil ,,potatoes4 ,wash the potatoes clean1 and put them on to boil in a saucepan1 with cold water just enough to cover them2 place the saucepan on the hob1 close to the fire1 and allow them to remain in that position for a quarter of an hour1 by which time the water will have gradually reached to the boiling point2 the saucepan should now be allowed to boil until the potatoes are done through1 and then pour off the water2 put the lid on again with a cloth on the top1 place the saucepan close to the fire for about five minutes1 and when you turn them out on their dish you will find that you have a well-boiled1 mealy potato before you4 ,no4 #acg4 ,,baked ,,or ,,roasted ,,potatoes4 ,you do not require that ,i should tell you that when you have no oven you can easily roast your potatoes by placing them on the hobs1 bars1 and under the fire-grate2 and if you are attentive to their being well roasted1 by turning them about now and then1 so that they may be done all over alike1 you need not be deprived of a baked potato for the want of an oven4 ,when the potatoes are roasted1 slightly squeeze each separately in a cloth1 to make them mealy1 then split them open2 season them with a bit of butter1 or dripping1 a little bit of chopped shalot1 pepper1 and salt1 and this will afford you a nice relish for supper4 ,no4 #ach4 ,,how ,,to ,,fry ,,potatoes4 ,peel1 split1 and cut the potatoes into slices of equal thickness1 say the thickness of two penny pieces2 and as they are cut out of hand1 let them be dropped into a pan of cold water4 ,when about to fry the potatoes1 first drain them on a clean cloth1 and dab them all over1 in order to absorb all moisture2 while this has been going on1 you will have made some kind of fat 7entirely free from water or gravy1 such as lard1 for instance7 very hot in a frying-pan1 and into this drop your prepared potatoes1 only a good handful at a time2 as1 if you attempt to fry too many at once1 instead of being crisp1 as they should be1 the potatoes will fry flabby1 and consequently will be unappetising4 ,as soon as the first lot is fried in a satisfactory manner1 drain them from the fat with a skimmer1 or spoon1 and then fry the remainder2 and when all are fried1 shake a little salt over them4 ,no4 #aci4 ,,how ,,to ,,fry ,,potatoes ,,an ,,easier ,,way4 ,when it happens that you have some cold boiled potatoes1 this is the way to fry them3--,first cut the potatoes in thick slices1 and fry them in a frying-pan with butter or dripping1 just enough to season them1 and as they fry1 lift or scrape them from the bottom of the pan with an iron spoon1 to prevent them from sticking to the bottom and burning1 which1 by imparting a bitter taste1 would spoil them2 when all are fried of a very light brown colour1 season with pepper and salt4 ,no4 #adj4 ,,how ,,to ,,mash ,,potatoes4 ,either steam or boil the potatoes1 as indicated in ,nos4 #ace and #acf1 and immediately after they are done1 while steaming hot1 put the potatoes into a clean saucepan1 and break or mash them by stirring them vigorously with a fork2 when all are broken smooth and mealy1 add a little hot milk1 with a bit of butter1 pepper1 and salt2 work the whole well together for a few minutes1 and eat the mashed potatoes while hot4 ,no4 #ada4 ,,baked ,,mashed ,,potatoes4 ,prepare the mashed potatoes as shown in the preceding ,number1 put them in a dish1 smooth them over with a knife1 put some bits of butter on the top1 and set them before the fire1 turning them occasionally to brown them equally all round4 ,no4 #adb4 ,,mashed ,,potatoes ,,with ,,ling4 ,ling is a kind of dried salt fish2 it is cheaper than the ordinary sort of salted codfish4 ,it should be washed and well soaked in plenty of tepid water for six hours before it is boiled in cold water2 when taken out of the pot it should be divided into large flakes1 mixed with mashed potatoes1 and baked in a dish1 as directed in the preceding ,number4 ,no4 #adc4 ,,how ,,to ,,stew ,,potatoes4 ,first boil the potatoes1 and then put a little butter1 a chopped onion1 half a pint of milk1 or water1 pepper and salt to season2 boil this for ten minutes1 then add the potatoes1 previously cooked2 boil all together for ten minutes1 and dish them up4 ,no4 #add4 ,,buttered ,,parsnips4 ,scrape or peel the parsnips1 and boil them in hot water till they are done quite tender1 then drain off all the water1 add a bit of butter1 some chopped parsley1 pepper and salt2 shake them together on the fire until all is well mixed4 ,no4 #ade4 ,,buttered ,,swedish ,,turnips4 ,swedish turnips are mostly given as food to cattle2 true1 but there is no good reason why they should not be considered as excellent food for man1 for they are sweeter1 and yield more substance than the ordinary turnips2 let them be peeled1 boiled in plenty of water1 and when done1 mashed with a little milk1 butter1 pepper1 and salt4 ,no4 #adf4 ,,how ,,to ,,cook ,,spinach4 ,pick it thoroughly1 wash the spinach1 boil it in plenty of hot water with salt in it1 and when it is done1 drain it free from all moisture1 chop it up1 put it in a saucepan with butter1 pepper1 and salt2 stir all together on the fire for five minutes4 ,no4 #adg4 ,,fried ,,cabbage ,,and ,,bacon4 ,first1 boil the cabbage1 and when done and drained free from water1 chop it up4 ,next fry some rashers of bacon1 and when done1 lay them on a plate before the fire2 put the chopped cabbage in the frying-pan1 and fry it with the fat from the bacon1 then put this on a dish with the rashers upon it4 ,no4 #adh4 ,,peas ,,and ,,bacon4 ,shave off any brown rancid part from the bacon1 and put it on to boil in plenty of cold water2 when it is nearly done put in the peas with a good bunch of mint1 and let all boil together until the peas are done soft2 then dish up the peas round the bacon4 ,no4 #adi4 ,,baked ,,or ,,roasted ,,onions4 ,do not peel the onions1 but put them in their natural state to roast on the hobs1 turning them round to the fire occasionally1 in order that they may be equally roasted all over and through2 when they are well done1 remove the outer skin1 split them open1 add a bit of butter1 pepper and salt1 and a few drops of vinegar4 ,no4 #aej4 ,,how ,,to ,,cook ,,broad ,,beans4 ,boil the beans in hot water with a bunch of winter savory and some salt1 and when done and drained1 put them into a saucepan with the chopped savory1 butter1 a pinch of flour1 pepper and salt1 and toss all together for a few minutes over the fire4 ,no4 #aea4 ,,how ,,to ,,cook ,,french ,,beans4 ,string the beans and boil them in hot water with salt2 when done and drained1 put them into a saucepan1 with butter1 a pinch of flour1 chopped parsley1 pepper and salt1 and stir them gently on the fire for two or three minutes4 ,no4 #aeb4 ,,how ,,to ,,cook ,,vegetable ,,marrow4 ,this is a cheap and excellent vegetable2 let them be peeled1 split them1 and remove the seedy part2 boil them in hot water with salt1 and when done1 eat them with a bit of butter1 pepper1 and salt4 ,no4 #aec4 ,,white ,,haricot ,,beans4 ,in ,france1 haricot beans form a principal part in the staple articles of food for the working-classes1 and indeed for the entire population2 it is much to be desired that some effectual means should be adopted1 for the purpose of introducing and encouraging the use of this most excellent vegetable among the people of ,england as a general article of daily food1 more especially in the winter4 ,if this desideratum could be accomplished1 its beneficial result would go far to assist in rendering us in a measure independent of the potato crop1 which1 of late years1 has proved so uncertain4 ,i am aware that haricot beans1 as well as lentils1 as at present imported and retailed as a mere luxury to such as possess cooks who know how to dress them1 might lead to the rejection of my proposal that they should1 or could1 be adopted as food by the people2 but ,i see no reason why haricot beans should not be imported to this country in such quantities as would enable the importers to retail them at a somewhat similar low price as that in which they are sold at in ,france4 ,in that case1 they would become cheap enough to come within the reach of the poorest4 ,and under the impression that this wish of mine may be eventually realized1 ,i will here give you instructions how to cook haricot beans to the greatest advantage4 ,no4 #aed4 ,,how ,,to ,,dress ,,haricot ,,beans4 ,put a quart of white haricot beans in plenty of cold water in a pan in order that they may soak through the night2 the next day drain off the water in which they have soaked1 and put them into a pot with three quarts of cold water1 a little grease or butter1 some pepper and salt1 and set them on the fire to boil very gently until they are thoroughly done2 this will take about two hours' gentle boiling2 when done1 the haricot beans are to be drained free from excess of moisture1 and put into a saucepan with chopped parsley1 butter1 pepper and salt2 stir the whole carefully on the fire for five minutes1 and serve them for dinner with or without meat as may best suit your means4 ,no4 #aee4 ,,haricot ,,beans1 ,,another ,,way4 ,when the haricot beans have been boiled as shown in the preceding ,number1 chop fine a couple of onions1 and fry them in a saucepan with a bit of butter1 then add the haricot beans1 pepper and salt2 stir all together and serve them out to your family4 ,no4 #aef4 ,a ,,salad ,,of ,,haricot ,,beans4 ,well-boiled haricot beans1 cold1 are made into an excellent salad1 as follows3--,put the haricot beans into a bowl1 season with chopped parsley1 green onions1 salad oil1 vinegar1 pepper and salt1 and slices of beet-root4 ,mix thoroughly4 ,no4 #aeg4 ,,lentils4 ,lentils are a species of vetches much in use in ,france as a staple article of food in the winter2 there are two sorts1 those denominated la reine1 a small brown flat-looking seed1 while the other sort is somewhat larger--of the size of small peas1 and flat2 both sorts are equally nutritious1 and are to be treated in exactly the same way as herein indicated for cooking haricot beans4 ,these1 as well as haricot beans1 may be boiled with a piece of bacon4 ,no4 #aeh4 ,a ,,relish ,,for ,,supper4 ,prepare some oysters1 as shown in ,no4 #ed1 and when poured upon the toast in their dish1 strew all over their surface equal quantities of bread raspings and grated cheese2 hold a red-hot shovel over the top until it becomes slightly coloured1 and eat this little delicacy while hot4 ,no4 #aei4 ,,how ,,to ,,make ,,an ,,omelet4 ,break three or four eggs into a basin1 add a little chopped shalot1 and parsley1 pepper1 and salt2 put an ounce of butter in a frying-pan on the fire1 and as soon as the butter begins to fry1 beat up the eggs1 etc41 with a fork for two minutes2 immediately pour the whole into the frying-pan1 and put it on the fire1 stirring the eggs with an iron spoon as they become set and the omelet appears nearly done2 fold all together in the form of a bolster1 and turn it out on to its dish4 ,no4 #afj4 ,,fried ,,eggs ,,and ,,bacon4 ,first1 fry the rashers of bacon1 and then break the eggs into the frying-pan without disturbing the yolks1 and as soon as these are just set1 or half-done1 slip them out on to the rashers of bacon which you have already placed in a dish4 ,no4 #afa4 ,,buttered ,,eggs4 ,fry half an ounce of butter in a frying-pan1 then break three or four eggs into this2 season with chopped parsley1 pepper and salt1 and again set the pan on the fire for two minutes4 ,at the end of this time the eggs will be sufficiently set to enable you to slip them gently out of the pan upon a plate2 and to finish cooking the eggs1 it will be necessary to place them or hold them in front of the fire for a couple of minutes longer4 ,no4 #afb4 ,,eggs ,,with ,,brown ,,butter4 ,cook the eggs as directed in the foregoing ,number1 and when you have slipped them out on to a dish1 put a piece of butter into the frying-pan1 and stir it on the fire until it becomes quite brown 7not burnt72 then add two table-spoonfuls of vinegar1 pepper1 and salt2 boil for two minutes1 and pour this over the eggs4 ,no4 #afc4 ,,eggs ,,stewed ,,with ,,cheese4 ,fry three eggs in a pan with one ounce of butter1 seasoned with pepper and salt1 and when the eggs are just set firm at the bottom of the pan1 slip them off on to a dish1 cover them all over with some very thin slices of cheese1 set the dish before the fire to melt the cheese1 and then eat this cheap little tit-bit with some toast4 ,no4 #afd4 ,,how ,,to ,,make ,a ,,welsh ,,rarebit4 ,first1 make a round of hot toast1 butter it1 and cover it with thin slices of cheese2 put it before the fire until the cheese is melted1 then season with mustard1 pepper1 and salt1 and eat the rarebit while hot4 ,no4 #afe4 ,,egg-,,hot4 ,put a pint of beer on the fire to warm1 break an egg into a jug1 add a table-spoonful of sugar and some grated nutmeg or ginger2 beat all together with a fork for three minutes2 then add a drop of the beer1 stir well together1 and pour the remainder of the hot beer to this1 and continue pouring the egg-hot out of the warming-pot into the jug for two minutes1 when it will be well mixed and ready to drink4 ,no4 #aff4 ,,ginger-,,pop4 ,put a very clean pot containing a gallon of water to boil on the fire1 and as soon as it begins to boil1 add twelve ounces of brown sugar1 and one ounce of bruised ginger1 and two ounces of cream of tartar2 stir well together2 pour the whole into an earthen pan1 cover it over with a cloth1 and let the mash remain in this state until it has become quite cold2 then stir in half a gill of fresh yeast2 stir all well together until thoroughly mixed1 cover the pan over with a cloth1 and leave the ginger-beer in a cool place to work up2 this will take from six to eight hours2 the scum which has risen to the top must then be carefully removed with a spoon without disturbing the brightness of the beer2 it is then to be carefully poured off bright into a jug with a spout1 to enable you easily to pour it into the bottles4 ,these must be immediately corked down tight1 tied across the corks with string1 and put away1 lying down in the cellar4 ,the ginger-pop will be fit to drink in about four days after it has been bottled4 ,no4 #afg4 ,,plum ,,broth4 ,boil one quart of any kind of red plums in three pints of water with a piece of cinnamon and four ounces of brown sugar until the plums are entirely dissolved2 then rub the whole through a sieve or colander1 and give it to the children to eat with bread4 ,no4 #afh4 ,,plum ,,porridge1 ,,cold4 ,boil a quart of red plums in a pint of water1 with a bit of cinnamon and four ounces of sugar1 until dissolved to a pulp2 then rub the whole through a sieve or colander into a large basin1 and when this is quite cold1 mix in with it about a quart of good milk1 and give it to the children to eat with bread for either breakfast or supper4 ,no4 #afi4 ,,stewed ,,prunes ,,or ,,pruens4 ,purchase the cheaper kind of small prunes sold at #d;d4 per lb42 put them into a saucepan with a pint of water1 a bit of lemon-peel1 and two ounces of sugar1 and allow them to simmer and stew very gently for about half an hour1 and then let them become nearly cold4 ,boil some rice in a cloth1 as directed in ,no4 #ib1 and when done and turned out on its dish1 pour the prunes over it for the children's dinner4 ,once in a way1 this cheap and wholesome meal would prove a great treat4 ,no4 #agj4 ,a ,,summer ,,salad4 ,rinse and well shake off all moisture from a couple of cos lettuce1 cut them up into a bowl or basin1 add a few roughly-chopped green onions1 half a gill of cream1 a table-spoonful of vinegar1 pepper and salt to taste4 ,mix all together4 ,no4 #aga4 ,a ,,bacon ,,salad4 ,having prepared any kind of salad you may happen to have1 such as endive1 corn salad1 lettuce1 celery1 mustard and cress1 seasoned with beet-root1 onions1 or shalot2 let the salad be cut up into a bowl or basin ready for seasoning in the following manner3--,cut eight ounces of fat bacon into small square pieces the size of a cob-nut1 fry these in a frying-pan1 and as soon as they are done1 pour the whole upon the salad2 add two table-spoonfuls of vinegar1 pepper and salt to taste4 ,mix thoroughly4 ,no4 #agb4 ,a ,,plain ,,salad4 ,cos lettuce cut up in a bowl or basin1 seasoned with chopped green mint and green onions1 a spoonful of moist sugar1 vinegar1 pepper and salt4 ,mix thoroughly4 ,no4 #agc4 ,,celery ,,crab ,,salad4 ,first thoroughly wash and wipe clean1 and then cut a stick of celery into a basin2 add two ounces of any kind of cheese sliced very thinly1 season with a good tea spoonful of made mustard1 a table-spoonful of salad oil1 ditto of vinegar1 with pepper and salt4 ,mix thoroughly4 ,no4 #agd4 ,,how ,,to ,,mix ,,mustard4 ,put half an ounce of mustard into a tea-cup1 or a small basin1 add a little salt2 mix thoroughly with just enough boiling water to work the whole into a smooth compact soft paste4 ,,cookery ,,and ,,diet ,,for ,,the ,,sick ,,room4 ,no4 #age4 ,,beef ,,tea4 ,chop up a pound of lean beef1 and put it on to boil in a saucepan with a quart of water1 stirring it on the fire occasionally while it boils rather fast1 for at least half an hour2 at the end of this time the beef tea will have become reduced to a pint2 season with salt to taste1 strain it through a clean bit of muslin or rag1 and give a tea-cupful of it with dry toast to the patient4 ,no4 #agf4 ,,mutton ,,broth4 ,chop a pound of scrag end of neck of mutton into small pieces1 and put it into a saucepan1 with two ounces of barley1 and rather better than a quart of water2 set the broth to boil gently on the fire1 skim it well1 season with a little salt1 thyme1 parsley1 and a couple of turnips2 the whole to continue gently boiling on the side of the hob for an hour and a-half2 at the end of this time serve some of the broth strained through a clean rag into a basin2 or1 if the patient is allowed it1 serve the broth with some of the barley and pieces of the meat in it4 ,no4 #agg4 ,,chicken ,,broth4 ,draw1 singe1 and cut a chicken into four quarters2 wash these1 put them into a clean saucepan with a quart of water1 and set the broth to boil on the fire2 skim it well1 season with two ounces of sago1 a small sprig of thyme and parsley1 and a little salt4 ,allow the broth to boil very gently for an hour1 and then serve some of it with the sago in a cup1 and1 if allowed1 give the patient the chicken separately4 ,no4 #agh4 ,a ,,cheaper ,,kind ,,of ,,chicken ,,broth4 ,in large towns it is easy to purchase sixpenny-worth of fowls' necks1 gizzards1 and feet1 which1 prepared as indicated in the foregoing ,number1 make excellent broth at a fourth part of the cost occasioned by using a fowl for the same purpose4 ,no4 #agi4 ,,veal ,,and ,,rice ,,broth4 ,cut up one pound and a-half of knuckle of veal1 and put it on to boil in a saucepan with a quart of water1 four ounces of rice1 a small sprig of thyme1 and a little parsley2 season with a few peppercorns and a little salt2 boil very gently for two hours4 ,no4 #ahj4 ,,meat ,,panada ,,for ,,invalids ,,and ,,infants4 ,first1 roast whatever kind of meat is intended to be made into panada1 and1 while it is yet hot1 chop up all the lean thereof as fine as possible1 and put this with all the gravy that has run from the meat on the plate into a small saucepan with an equal quantity of crumb of bread previously soaked in hot water2 season with a little salt 7and1 if allowed1 pepper71 stir all together on the fire for ten minutes1 and give it in small quantities at a time4 ,this kind of meat panada is well adapted as a nutritious and easily-digested kind of food for old people who have lost the power of mastication1 and also for very young children4 ,no4 #aha4 ,,how ,,to ,,prepare ,,sago ,,for ,,invalids4 ,put a large table-spoonful of sago into a small saucepan with half a pint of hot water1 four lumps of sugar1 and1 if possible1 a small glass of port wine2 stir the whole on the fire for a quarter of an hour1 and serve it in a tea-cup4 ,no4 #ahb4 ,,how ,,to ,,prepare ,,tapioca4 ,this may be prepared in the same manner as sago2 ,it may also be boiled in beef tea1 mutton broth1 or chicken broth1 and should be stirred while boiling4 ,arrow-root is to be prepared exactly after the directions given for the preparation of sago and tapioca4 ,no4 #ahc4 ,,how ,,to ,,make ,,gruel4 ,mix a table-spoonful of ,robinson's prepared groats or grits with a tea-cupful of cold water1 pour this into a saucepan containing a pint of hot water1 and stir it on the fire while it boils for ten minutes2 strain the gruel through a sieve or colander into a basin1 sweeten to taste1 add a spoonful of any kind of spirits1 or else season the gruel with salt and a bit of butter4 ,no4 #ahd4 ,,brown ,,and ,,polson ,,gruel4 ,brown and ,polson's excellent preparation of ,indian corn is to be purchased of all grocers throughout the kingdom4 ,mix a dessert-spoonful of the prepared ,indian corn with a wine-glassful of cold water1 and pour this into a small saucepan containing half a pint of hot water2 stir on the fire for ten minutes1 sweeten with moist sugar1 flavour with nutmeg or a spoonful of spirits4 ,no4 #ahe4 ,,gruel ,,made ,,with ,,oatmeal4 ,in the absence of groats1 oatmeal furnishes the means of making excellent gruel4 ,mix two table-spoonfuls of oatmeal with a gill of cold water2 pour this into a saucepan containing a pint of hot water1 stir the gruel on the fire while it boils very gently for about a quarter of an hour1 then sweeten with moist sugar1 or1 if preferred1 the gruel may be eaten with a little salt and a bit of butter4 ,no4 #ahf4 ,,how ,,to ,,make ,,caudle4 ,mix four ounces of prepared groats or oatmeal with half a pint of cold ale in a basin1 pour this into a saucepan containing a quart of boiling ale1 or beer1 add a few whole allspice1 and a little cinnamon1 stir the caudle on the fire for about half an hour1 and then strain it into a basin or jug2 add a glass of any kind of spirits1 and sugar to taste4 ,no4 #ahg4 ,,rice ,,gruel1 ,a ,,remedy ,,for ,,relaxed ,,bowels4 ,boil very gently eight ounces of rice in a quart of water for about an hour in a saucepan covered with its lid1 and placed on the side of the hob2 the rice must be so thoroughly done as to present the appearance of the grains being entirely dissolved2 a bit of orange-peel or cinnamon should be boiled with the rice1 and when quite soft1 the gruel is to be sweetened with loaf sugar1 and a table-spoonful of brandy added4 ,no4 #ahh4 ,,how ,,to ,,prepare ,,arrow-,,root4 ,mix a piled-up dessert-spoonful of arrow-root with half a gill of cold water1 and pour this into a small saucepan containing nearly half a pint of boiling water1 four lumps of sugar1 and a glass of wine2 stir the arrow-root while it is boiling on the fire for a few minutes1 and then give it to the patient4 ,observe that it is essential to perfection in the preparation of arrow-root1 and1 indeed1 of all farinaceous kinds of food1 that the whole of the ingredients used in the preparation should be boiled together4 ,no4 #ahi4 ,,how ,,to ,,make ,,gruel ,,with ,,pearl ,,barley4 ,put four ounces of pearl barley in a saucepan with two quarts of cold water and a small stick of cinnamon1 and set the whole to boil very gently by the side of the fire 7partly covered with the lid7 for two hours2 then add the sugar and the wine1 boil all together a few minutes longer1 and then strain the gruel through a colander into a jug1 to be kept in a cool place until required for use2 when it can be warmed up in small quantities4 ,as this kind of gruel is a powerful cordial1 it is to be borne in mind that it should never be administered unless ordered by a medical man4 ,no4 #aij4 ,,cow-,,heel ,,broth4 ,put a cow-heel into a saucepan with three quarts of water1 and set it to boil on the fire2 skim it well1 season with a few peppercorns1 a sprig of thyme and parsley1 and a dessert-spoonful of salt2 boil gently for two hours2 at the end of this time the broth will be reduced to half its original quantity2 skim off all the grease1 and serve the broth with the glutinous part of the heel in it4 ,this kind of broth is both strengthening and healing to the stomach4 ,no4 #aia4 ,,how ,,to ,,make ,,calf',s-,,feet ,,jelly4 ,boil two calf's feet in two quarts of water very gently for at least two hours2 at the end of this time the liquid will be boiled down to one half of its original quantity2 it is then to be strained into a pan1 and left to cool till the next day4 ,scrape and wash off all grease1 dab a clean cloth all over the surface to absorb any remaining grease1 put the calf's-foot stock or broth into a very clean saucepan1 add three ounces of lump sugar1 a bit of lemon-peel1 the juice of a lemon1 a little bruised cinnamon1 and half a pint of white wine2 boil all together for ten minutes1 skim1 strain through a doubled piece of muslin into a basin2 set the jelly in a very cold place to cool and become firm4 ,no4 #aib4 ,,how ,,to ,,make ,,iceland-,,moss ,,jelly4 ,iceland moss is to be had of all chemists4 ,put four ounces of ,iceland moss to boil in one quart of water1 stirring it the whole time it is on the fire2 and when it has boiled about three-quarters of an hour1 add two ounces of lump sugar and a glass of white wine2 strain the jelly through a piece of muslin into a basin1 and when it is set firm and cold1 let it be given to the patient4 ,this kind of jelly is most beneficial in cases of severe colds1 catarrhs1 and all pulmonary diseases of the lungs and chest4 ,no4 #aic4 ,,how ,,to ,,make ,,blancmange4 ,scald1 skin1 wash1 and thoroughly bruise one ounce of sweet almonds with a rolling-pin on a table2 put this into a basin with one ounce of lump sugar1 and three gills of cold water1 and allow the whole to stand and steep for three hours4 ,next1 boil one ounce of shred isinglass1 or gelatine1 in a gill of water1 by stirring it on the fire1 while boiling1 for ten minutes2 pour this to the milk of almonds2 strain all through a muslin into a basin1 and when the blancmange has become stiff and cold1 let it be given to the patient in cases of fevers1 or extreme delicacy4 ,no4 #aid4 ,,how ,,to ,,make ,,sick-,,diet ,,jelly4 ,take of sago1 tapioca1 eringo root1 and hartshorn shavings1 of each one ounce2 and boil the whole in three pints of water until reduced to one pint1 stirring all the time2 then strain the jelly through a muslin into a basin1 and set it aside to become cold4 ,a table-spoonful of this jelly may be given at a time1 mixed in broth1 milk1 chocolate1 cocoa1 or tea4 ,it is considered to be very strengthening4 ,no4 #aie4 ,,how ,,to ,,prepare ,,isinglass ,,jelly4 ,put one ounce and a-half of isinglass1 with two ounces of lump sugar and half a pint of water1 into a small stewpan1 and stir the whole on the fire while it boils gently for ten minutes2 then remove the jelly from the fire1 add the juice of three oranges1 and the thin pared rind of one orange2 stir well together for five minutes1 strain through a muslin into a basin1 and set the jelly in a cold place to become stiff4 ,no4 #aif4 ,,how ,,to ,,make ,,ground-,,rice ,,milk4 ,put a pint of milk with a bit of cinnamon to boil1 mix a large table-spoonful of ground rice quite smooth with a tea-cupful of milk1 pour this into the boiling milk1 stirring quickly all the time in order to render it smooth2 add sugar to sweeten1 and stir the ground-rice milk on the fire while boiling for ten minutes4 ,remember1 that whenever you are stirring any kind of sauce1 gruel1 porridge1 or thick milk1 etc41 on the fire1 it is most essential that you should bear with some weight on the edge of the bowl of the spoon to prevent whatever is being stirred from burning at the bottom of the saucepan1 as such an accident would infallibly spoil the gruel1 etc4 ,no4 #aig4 ,,how ,,to ,,make ,a ,,small ,,batter-,,pudding4 ,beat up in a basin an egg with a large table-spoonful of flour1 and a grain of salt2 add1 by degrees1 a tea-cupful of milk1 working all together vigorously2 pour this batter into a ready greased inside of a tea-cup1 just large enough to hold it2 sprinkle a little flour on the top1 place a small square clean rag on it1 and then1 with the spread-out fingers of the right hand1 catch up both cloth and tea-cup1 holding them up in order to enable you to gather up the ends of the rag tight in your left hand1 while with a piece of string held in the right hand1 you tie up the pudding securely1 and put it on to boil1 in boiling water1 for a good half-hour2 at the end of this time the pudding will be done1 and should be eaten immediately with sugar1 and a few drops of wine1 if allowed and procurable4 ,no4 #aih4 ,,how ,,to ,,make ,a ,,tea-,,cup ,,bread-,,pudding4 ,bruise a piece of stale crumb of bread the size of an egg1 in a basin1 add four lumps of sugar and a very little grated nutmeg1 pour half a gill of boiling milk upon these1 stir all well together until the sugar is melted1 then add an egg1 beat up the whole thoroughly until well mixed2 pour the mixture into a buttered tea-cup1 tie it up in a small cloth as directed in the preceding ,number1 boil the pudding for twenty minutes1 at least1 and1 as soon as done1 turn it out on a plate4 ,this1 or any similar light kind of pudding1 constitutes safe food for the most delicate4 ,no4 #aii4 ,,how ,,to ,,make ,a ,,tapioca ,,pudding4 ,put two table-spoonfuls of tapioca into a basin with four lumps of sugar1 a grain of salt1 and a lump of sugar rubbed on the rind of a lemon2 pour a gill of boiling milk over these ingredients and cover them up with a saucer to steep for ten minutes1 then add one egg2 beat up all together1 and boil the pudding in a buttered tea-cup tied up in a cloth1 for nearly half an hour4 ,no4 #bjj4 ,,how ,,to ,,make ,,an ,,arrow-,,root ,,pudding4 ,mix a large dessert-spoonful of arrow-root with the same quantity of bruised sugar1 and a tea-cupful of milk1 in a small clean saucepan2 stir this on the fire until it boils1 and keep on stirring it1 off the fire1 for five minutes1 until the heat has subsided2 then add an egg1 beat up and thoroughly mix it into the batter1 and then boil the pudding as shown in the preceding ,numbers4 ,no4 #bja4 ,,how ,,to ,,make ,a ,,sago ,,pudding4 ,soak two table-spoonfuls of pearl sago with a tea-spoonful of hot milk1 in a covered basin1 for a quarter of an hour2 then add a very little grated nutmeg or lemon-peel1 sugar to sweeten1 and an egg2 beat up all together until thoroughly mixed1 and then boil the pudding in a buttered basin or tea-cup1 as directed in preceding cases4 ,no4 #bjb4 ,,how ,,to ,,make ,a ,,ground-,,rice ,,pudding4 ,mix a large table-spoonful of ground rice with half a pint of milk1 six lumps of sugar1 and a very little nutmeg2 stir this in a saucepan on the fire until it has boiled for five minutes2 then mix in an egg1 and boil the pudding for twenty-five minutes4 ,no4 #bjc4 ,,brown ,,and ,,polson ,,tea-,,cup ,,pudding ,,for ,,infants4 ,mix a good dessert-spoonful of ,brown and ,polson's corn-flour with half a pint of milk1 six lumps of sugar1 a grain of salt1 and a very little grated orange-peel2 stir these on the fire to boil for five minutes1 then add one egg1 beat up until well mixed2 pour this batter into a buttered tea-cup1 tie it up in a small cloth1 boil it for twenty-five minutes1 and serve it while hot4 ,,medicinal1 ,,herbaceous1 ,,and ,,other ,,drinks ,,for ,,invalids1 ,,etc4 ,no4 #bjd4 ,,bran ,,tea3 ,a ,,remedy ,,for ,,colds1 ,,etc4 ,boil a large handful of bran in a quart of water for ten minutes1 then strain off the water into a jug1 sweeten it with one ounce of gum arabic and a good spoonful of honey2 stir all well together1 and give this kind of drink in all cases of affections of the chest1 such as colds1 catarrhs1 consumption1 etc41 and also for the measles4 ,no4 #bje4 ,,orangeade1 ,,or ,,orange ,,drink4 ,peel off the rind of one orange very thinly without any of the white pith1 and put the rind into a jug1 pare off all the white pith from three oranges so as to lay the pulp of the fruit quite bare1 cut them in slices1 take out all the seeds1 or1 as they are more generally termed1 the pips1 as their bitterness would render the drink unpalatable2 add one ounce of sugar1 or honey1 pour a quart of boiling water to these1 cover up the jug1 and allow the orangeade to stand and steep until quite cold2 it may then be given to the patient4 ,this is a cooling beverage1 and may be safely given in cases of fever4 ,no4 #bjf4 ,,how ,,to ,,make ,,lemonade4 ,proceed in all particulars as directed for making orangeade1 using1 for the purpose1 lemons instead of oranges4 ,no4 #bjg4 ,,apple-,,water ,,drink4 ,slice up thinly three or four apples without peeling them1 and boil them in a very clean saucepan with a quart of water and a little sugar until the slices of apples are become soft2 the apple water must then be strained through a piece of clean muslin1 or rag1 into a jug4 ,this pleasant beverage should be drunk when cold2 it is considered beneficial in aiding to allay scorbutic eruptions4 ,no4 #bjh4 ,,how ,,to ,,make ,a ,,soothing ,,drink ,,for ,,coughs4 ,take of marsh-mallow roots and of liquorice roots each one ounce2 of linseed1 half an ounce2 shave the roots very thinly2 put them and the linseed into a clean earthen pot with one quart of hot water1 cover with the lid1 and set the whole on the hob of the fire to simmer for half an hour or more2 then strain the drink into a clean jug1 sweeten with honey1 and when it has become quite cold1 let it be given in small quantities several times in the course of the day4 ,this mucilaginous beverage is most beneficial in relieving persons who are suffering from cold on the chest1 and also those who are afflicted with gravel1 etc4 ,no4 #bji4 ,,linseed ,,tea4 ,put a table-spoonful of linseed into a clean earthen pot or pipkin with a quart of water1 and a little orange or lemon rind2 boil this gently for about ten minutes1 and then strain it through muslin into a jug2 sweeten with honey or sugar1 add the juice of a lemon1 stir all together1 and give this beverage to allay irritation of the chest and lungs--in the latter case1 the lemon juice had better be omitted4 ,linseed tea in its purest form is an excellent accessory in aiding to relieve such as are afflicted with gout1 gravel1 etc4 ,no4 #baj4 ,,camomile ,,tea4 ,put about thirty flowers into a jug1 pour a pint of boiling water upon them1 cover up the tea1 and when it has stood about ten minutes1 pour it off from the flowers into another jug2 sweeten with sugar or honey2 drink a tea-cupful of it fasting in the morning to strengthen the digestive organs1 and restore the liver to healthier action4 ,a tea-cupful of camomile tea1 in which is stirred a large dessert-spoonful of moist sugar1 and a little grated ginger1 is an excellent thing to administer to aged people a couple of hours before their dinner4 ,no4 #baa4 ,,balm ,,and ,,burrage ,,tea4 ,these1 as well as all other medicinal herbs1 may easily be cultivated in a corner of your garden1 when you are so fortunate as to live in a cottage of your own in the country2 they are also to be obtained from all herbalists in large towns4 ,take of balm and burrage a small handful each1 put this into a jug1 pour in upon the herbs a quart of boiling water1 allow the tea to stand for ten minutes1 and then strain it off into another jug1 and let it become cold4 ,this cooling drink is recommended as a beverage for persons whose system has become heated from any cause4 ,no4 #bab4 ,,sage ,,or ,,marygold ,,tea4 ,put a dozen sage leaves into a tea-pot1 pour boiling water upon them1 and1 after allowing the tea to stand for five or ten minutes1 it may be drunk with sugar and milk1 in the same way and instead of the cheaper kinds of teas1 which are sold for foreign teas1 but which are too often composed of some kind of leaf more or less resembling the real plant1 without any of its genuine fragrance1 and are1 from their spurious and almost poisonous nature1 calculated to produce evil to all who consume them1 besides the drawback of their being expensive articles4 ,teas made from sage leaves1 dried mint1 marygolds1 and more particularly the leaf of the black currant tree1 form a very pleasant as well as wholesome kind of beverage2 and1 if used in equal proportions1 would be found to answer very well as a most satisfactory substitute for bad and expensive tea4 ,no4 #bac4 ,,how ,,to ,,stew ,,red ,,cabbages4 ,the use of the red cabbage in this country is confined to its being pickled almost raw1 and eaten in that detestable and injurious state1 whereby its anti-scorbutic powers are annulled4 ,the red cabbage1 when merely boiled with bacon1 or with a little butter and salt1 is both nutritious and beneficial in a medicinal point of view1 inasmuch as that it possesses great virtue in all scorbutic and dartrous affections4 ,on the ,continent it is customary to administer it in such cases in the form of a syrup1 and also in a gelatinized state4 ,the red cabbage1 stewed in the following manner1 will be found a very tasty dish3--,slice up the red cabbage rather thin1 wash it well1 drain it1 and then put it into a saucepan with a little dripping or butter1 a gill of vinegar1 pepper and salt2 put the lid on1 and set the cabbage to stew slowly on the hob1 stirring it occasionally from the bottom to prevent it from burning2 about an hour's gentle stewing will suffice to cook it thoroughly4 ,all kinds of cabbage or kail are anti-scorbutic agents4 ,no4 #bad4 ,,how ,,to ,,make ,,toast ,,water4 ,toast a piece of bread thoroughly browned to its centre without being burnt1 put it into a jug1 pour boiling water upon it1 cover over and allow it to stand and steep until it has cooled2 it will then be fit to drink4 ,no4 #bae4 ,,how ,,to ,,make ,,barley ,,water4 ,boil one ounce of barley in a quart of water for twenty minutes2 strain through muslin into a jug containing a bit of orange or lemon peel4 ,no4 #baf4 ,,how ,,to ,,make ,,rice ,,water4 ,to six ounces of rice add two quarts of water1 and two ounces of ,valentia raisins2 boil these very gently for about half an hour1 or rather more2 strain off the water into a jug1 add about two table-spoonfuls of brandy4 ,rice water1 prepared as above1 is recommended in cases of dysentery and diarrhoea4 ,no4 #bag4 ,,how ,,to ,,make ,,treacle ,,posset4 ,sweeten a pint of milk with four table-spoonfuls of treacle1 boil this for ten minutes2 strain it through a rag2 drink it while hot1 and go to bed well covered with blankets2 and your cold will be all the less and you the better for it4 ,no4 #bah4 ,,how ,,to ,,make ,,white ,,wine ,,whey4 ,put a pint of milk into a very clean saucepan or skillet1 to boil on the fire2 then add half a gill of any kind of white wine2 allow the milk to boil up1 then pour it into a basin1 and allow it to stand in a cool place1 that the curd may fall to the bottom of the basin2 then pour off the whey--which is excellent as an agent to remove a severe cough or cold4 ,no4 #bai4 ,,how ,,to ,,make ,a ,,cordial ,,for ,,colds4 ,first1 prepare a quart of the juice of black currants1 by bruising and boiling them for twenty minutes1 and then straining off the juice with great pressure through a sieve into a basin4 ,next1 boil four ounces of linseed in a quart of water until reduced to one-third of its original quantity1 taking care that it does not boil fast1 and1 when done1 strain the liquid into a very clean saucepan2 add the currant juice1 two pounds of moist sugar1 and half an ounce of citric acid1 or one pint of lemon juice2 boil all together until reduced to a thick syrup--that is1 when it begins to run rather thick from the spoon without resembling treacle2 as soon as the syrup has reached this stage1 remove it from the fire1 and pour it into a jug to become quite cold4 ,this syrup will keep good for any length of time1 if bottled and corked down tight1 and kept in a cool place4 ,a tea-spoonful taken occasionally will soon relieve the most troublesome cough4 ,this cordial may also be prepared in winter1 using for the purpose black currant jam1 or preserved black currant juice1 instead of the juice of fresh-gathered currants4 ,no4 #bbj4 ,,how ,,to ,,make ,a ,,stringent ,,gargle4 ,put the following ingredients into a very clean earthen pipkin3--,twenty sage leaves1 a handful of red rose leaves1 and a pint of water2 boil these for twenty minutes1 then add a gill of vinegar1 and two table-spoonfuls of honey2 boil again for ten minutes1 and strain the gargle through a muslin rag1 to be used when cold4 ,no4 #bba4 ,a ,,simple ,,remedy ,,against ,,wind ,,on ,,the ,,stomach4 ,a few drops 7say four7 of essence of peppermint on a lump of sugar4 ,no4 #bbb4 ,a ,,cure ,,for ,a ,,hard ,,dry ,,cough4 ,take of each one table-spoonful--spermaceti grated1 honey1 and peppermint water2 mix all together with the yolks of two eggs in a gallipot4 ,a tea-spoonful to be taken on the tongue1 and allowed to be swallowed slowly as it dissolves4 ,no4 #bbc4 ,a ,,cooling ,,drink4 ,to half an ounce of cream of tartar1 add one ounce of loaf sugar1 and a bit of orange or lemon peel2 put these into a jug1 pour upon them a quart of boiling water2 stir all together1 and allow the beverage to become cold4 ,no4 #bbd4 ,,hop ,,tea4 ,pour a quart of boiling water upon half an ounce of hops1 cover this over1 and allow the infusion to stand for fifteen minutes2 the tea must then be strained of into another jug4 ,a small tea-cupful may be drunk fasting in the morning1 which will create an appetite1 and also strengthen the digestive organs4 ,no4 #bbe4 ,,lime-,,flower ,,tea4 ,to half an ounce of lime-flowers1 placed in a tea-pot or jug1 pour a pint of boiling water1 and when the infusion has stood for ten minutes1 sweeten with honey or sugar1 and drink the tea hot1 to assuage the pains in the stomach and chest1 arising from indigestion4 ,this beverage may also be successfully administered in attacks of hysteria4 ,no4 #bbf4 ,,hyssop ,,tea3 ,a ,,remedy ,,for ,,worms4 ,to a quarter of an ounce of dried hyssop flowers1 pour one pint of boiling water2 allow the tea to infuse for ten minutes1 pour it off1 sweeten with honey1 and take a wine-glassful three times in the course of the day2 this will prove an effectual cure when children are troubled with worms4 ,no4 #bbg4 ,,iceland-,,moss ,,jelly4 ,boil four ounces of ,iceland moss in one quart of water very slowly for one hour1 then add the juice of two lemons and a bit of rind1 four ounces of sugar1 and a gill of sherry2 boil up1 and remove the scum from the surface2 strain the jelly through a muslin bag into a basin1 and set it aside to become cold2 in which state it may be eaten1 but it is far more efficacious in its beneficial results when taken warm4 ,the use of ,iceland moss jelly is strongly recommended in cases of consumption1 and in the treatment of severe colds1 catarrhs1 and all phlegmatic diseases of the chest4 ,no4 #bbh4 ,,antispasmodic ,,tea4 ,infuse two-pennyworth of hay saffron 7sold at all chemists'7 in a gill of boiling water in a tea-cup for ten minutes2 add a dessert-spoonful of brandy1 and sugar to sweeten1 and drink the tea hot4 ,this powerful yet harmless remedy will quickly relieve you from spasmodic pains occasioned by indigestion4 ,no4 #bbi4 ,,dandelion ,,tea4 ,infuse one ounce of dandelion in a jug with a pint of boiling water for fifteen minutes2 sweeten with brown sugar or honey1 and drink several tea-cupfuls during the day4 ,the use of this tea is recommended as a safe remedy in all bilious affections2 it is also an excellent beverage for persons afflicted with dropsy4 ,no4 #bcj4 ,,refreshing ,,drink ,,for ,,sore ,,throat ,,attended ,,with ,,fever4 ,boil two ounces of barberries with half an ounce of violets in a quart of water for ten minutes2 sweeten with honey1 strain off into a jug1 and drink several glasses during the day4 ,no4 #bca4 ,a ,,cure ,,for ,,sprains4 ,bruise thoroughly a handful of sage-leaves1 and boil them in a gill of vinegar for ten minutes1 or until reduced to half the original quantity2 apply this in a folded rag to the part affected1 and tie it on securely with a bandage4 ,no4 #bcb4 ,a ,,cure ,,for ,,chilblains4 ,the pulp of a baked turnip beat up in a tea-cup with a table-spoonful of salad oil1 ditto of mustard1 and ditto of scraped horse-radish2 apply this mixture to the chilblains1 and tie it on with a piece of rag4 ,no4 #bcc4 ,a ,,cure ,,for ,,burns ,,or ,,scalds4 ,thoroughly bruise a raw onion and a potato into a pulp1 by scraping or beating them with a rolling-pin2 mix this pulp with a good table-spoonful of salad oil1 and apply it to the naked burn or scald2 secure it on the part with a linen bandage4 ,no4 #bcd4 ,a ,,cure ,,for ,,cold ,,in ,,the ,,head4 ,thirty drops of camphorated sal volatile in a small wine-glassful of hot water1 taken several times in the course of the day4 ,no4 #bce4 ,a ,,cure ,,for ,,the ,,sting ,,of ,,wasps ,,or ,,bees4 ,bruise the leaf of the poppy1 and apply it to the part affected4 ,no4 #bcf4 ,a ,,cure ,,for ,,toothache4 ,roll a small bit of cotton wadding into a ball the size of a pea1 dip this in a very few drops of camphorated chloroform1 and with it fill the hollow part of the decayed tooth4 ,no4 #bcg4 ,,how ,,to ,,make ,,coffee4 ,mix one ounce of ground coffee in a clean pot with a pint of cold water1 stir this on the fire till it boils1 then throw in a very little more cold water1 and after allowing the coffee to boil up twice more1 set it aside to settle1 and become clear and bright4 ,the dregs saved from twice making1 added to half the quantity of fresh coffee1 will do for the children4 ,it is best to make your coffee over-night1 as it has then plenty of time to settle4 ,if1 as ,i recommend1 you grind your coffee at home1 you will find ,nye's machines very good4 ,no4 #bch4 ,,how ,,to ,,prepare ,,cocoa ,,nibs4 ,boil gently two ounces of cocoa nibs in three pints of water for two hours and a-half1 without allowing it to reduce more than one-third2 that is1 the three pints should be boiled down to one quart4 ,when sufficiently boiled1 strain the cocoa from the nibs1 mix it with equal proportions of milk1 and sweeten with sugar4 ,two ounces of cocoa nibs cost a penny three-farthings1 one quart of skim milk twopence 7in the country one penny71 two ounces of moist sugar three-farthings2 thus1 for about fourpence halfpenny1 you may prepare sufficient cocoa for the breakfasts of four persons4 ,this would be much wholesomer and cheaper than tea4 ,to be sure1 it would take some trouble and care to prepare it1 and this should be attended to over-night4 ,,economical ,,and ,,substantial ,,soup ,,for ,,distribution ,,to ,,the ,,poor4 ,i am well aware1 from my own experience1 that the charitable custom of distributing wholesome and nutritious soup to poor families living in the immediate neighbourhood of noblemen and gentlemen's mansions in the country1 already exists to a great extent2 yet1 it is certainly desirable that this excellent practice should become more generally adopted1 especially during the winter months1 when their scanty means of subsistence but insufficiently yield them food adequate in quantity to sustain the powers of life in a condition equal to their hard labour4 ,to afford the industrious well-deserving poor a little assistance in this way1 would call forth their gratitude to the givers1 and confer a blessing on the needy4 ,the want of knowing how to properly prepare the kind of soup best adapted to the purpose has1 no doubt1 in a great measure1 militated against its being more generally bestowed throughout the kingdom2 and it is in order to supply that deficient knowledge1 that ,i have determined on giving easy instructions for its preparation4 ,no4 #bci4 ,,how ,,to ,,prepare ,a ,,large ,,quantity ,,of ,,good ,,soup ,,for ,,the ,,poor4 ,it is customary with most large families1 while living in the country1 to kill at least some portion of the meat consumed in their households2 and without supposing for a moment that any portion of this is ever wasted1 ,i may be allowed to suggest that certain parts1 such as sheep's heads1 plucks1 shanks1 and scrag-ends1 might very well be spared towards making a good mess of soup for the poor4 ,the bones left from cooked joints1 first baked in a brisk oven for a quarter of an hour1 and afterwards boiled in a large copper of water for six hours1 would readily prepare a gelatinized foundation broth for the soup2 the bones1 when sufficiently boiled1 to be taken out4 ,and thus1 supposing that your copper is already part filled with the broth made from bones 7all the grease having been removed from the surface71 add any meat you may have1 cut up in pieces of about four ounces weight1 garnish plentifully with carrots1 celery1 onions1 some thyme1 and ground allspice1 well-soaked split peas1 barley1 or rice2 and1 as the soup boils up1 skim it well occasionally1 season moderately with salt1 and after about four hours' gentle and continuous boiling1 the soup will be ready for distribution4 ,it was the custom in families where ,i have lived as cook1 to allow a pint of this soup1 served out with the pieces of meat in it1 to as many as the recipients' families numbered2 and the soup was made for distribution twice every week during winter4 ,no4 #bdj4 ,,another ,,method ,,for ,,making ,,economical ,,soup4 ,in households where large joints of salt beef1 or pork1 are cooked almost daily for the family1 the liquor in which they have been boiled should be saved1 all grease removed therefrom1 and put into the copper with a plentiful supply of carrots1 parsnips1 celery1 and onions1 all cut in small pieces1 the whole boiled and well skimmed till the vegetables are done2 the soup is then to be thickened with either oatmeal1 peasemeal1 or ,indian corn meal1 seasoned with pepper and ground allspice1 and stirred continuously until it boils up again2 it must then be skimmed1 and the best pieces of meat selected from the stock-pot should be kept in careful reserve1 to be added to the soup1 and allowed to boil therein for half an hour longer4 ,no4 #bda4 ,,how ,,to ,,make ,,fish ,,soup ,,in ,,large ,,quantities ,,for ,,distribution ,,to ,,the ,,poor4 ,this kind of soup1 it will be easily understood1 is applicable only on the sea-coast1 and wherever fish is to be had very cheap4 ,chop fine a dozen onions1 some thyme1 and winter savory1 and put these into a copper1 or some large pot1 with about six gallons of water1 one pound of butter1 pepper and salt enough to season2 allow the whole to boil for ten minutes1 then thicken the broth with about four pounds of oatmeal1 peasemeal1 or flour2 stir the soup continuously until it boils1 and then throw in about fifteen pounds of fish cut up in one-pound size pieces1 and also some chopped parsley2 boil all together until the fish is done1 and then serve out the soup to the recipients4 ,all kinds of fish1 except sprats1 herrings1 and pilchards1 are equally well adapted for making fish soup1 but codfish1 cod's heads1 skate1 eels1 etc41 and all glutinous fish1 suit the purpose best4 ,,index4 ,anchovy ,sauce1 #fd ,antispasmodic ,tea1 #ig ,apples1 baked1 #eg ,apple ,dumplings1 baked1 #ec ,apple ,pudding1 #cj ,apple-water ,drink1 #ij ,arrow-root1 how to prepare1 #hd ,arrow-root ,pudding1 #hi ,bacon and ,cabbages1 boiled1 #dg ,bacon and ,cabbage ,soup1 #ah ,bacon1 how to cure1 #bf ,bacon ,roll-pudding1 #ch ,balm and ,burrage ,tea1 #ib ,barley ,water1 #ic ,batter and ,fruit ,pudding1 #cj ,batter-pudding1 how to make a small1 #hg ,beef and ,potatoes1 baked1 #ce ,beef1 boiled1 #ac ,beef1 how to boil1 #ac ,beefsteaks1 plain1 #db ,beef ,tea1 #ha ,beer1 how to brew your own1 #fe ,belgian ,faggots1 #da ,biscuits1 hard1 #fi ,black ,puddings1 #bg ,blancmange1 how to make1 #hf ,bouillabaisse ,soup1 #fc ,bran ,tea1 a ,remedy for colds1 etc41 #ij ,bread1 how to bake your own1 #fh ,bread ,pudding1 for a family1 #bi ,bread-pudding1 how to make a tea-cup1 #hh ,bread ,sauce1 for a ,roast ,fowl1 #bj ,broad ,beans1 how to cook1 #gd ,broth made from bones for ,soup1 #af ,brown and ,polson ,fruit ,pudding1 #cb ,brown and ,polson ,pudding1 #ca ,brown and ,polson ,tea-cup ,pudding for infants1 #hi ,brown and ,polson ,thick ,milk1 #cb ,bullock's ,heart1 baked1 #ci ,bullock's ,heart1 stuffed1 #ci ,bubble and ,squeak1 #df ,burns or ,scalds1 a ,cure for1 #ih ,cabbage and ,bacon1 fried1 #gc ,calf's-feet ,jelly1 how to make1 #he ,camomile ,tea1 #ia ,caudle1 how to make1 #hd ,cheese1 ,italian1 #bh ,chicken ,broth1 #hb ,chicken ,broth1 cheap1 #hb ,chilblains1 a ,cure for1 #ig ,christmas ,plum ,pudding1 #ej ,cocky ,leeky1 #ai ,cocoa ,nibs1 how to prepare1 #ii ,cod's ,head1 baked1 #fc ,coffee1 how to make1 #ih ,cold in the ,head1 a ,cure for1 #ih ,colds1 how to make a cordial for1 #id ,,cookery ,,and ,,diet ,,for ,,the ,,sick-,,room1 #ha ,cough1 a ,cure for a hard dry1 #ie ,cow-heel ,broth1 #ah1 #he ,currant ,jam1 #ee ,dandelion ,tea1 #ig ,drink1 a cooling1 #ie ,ducks1 baked or roast1 #bd ,dumplings1 ,norfolk1 #cc ,dumplings1 ,yeast1 #cc ,,economical ,,and ,,substantial ,,soup ,,for ,,distribution ,,to ,,the ,,poor1 #ii ,economical ,pot ,liquor ,soup1 #ad ,eels1 stewed1 #cd ,egg-hot1 #gh ,eggs and ,bacon1 fried1 #gg ,eggs1 buttered1 #gg ,egg ,sauce for ,roast ,fowls1 etc41 #bj ,eggs stewed with ,cheese1 #gh ,eggs with ,brown ,butter1 #gg ,elder ,wine1 how to make1 #eg ,fish1 baked1 #fc ,fish ,curry1 how to make a1 #dh ,fish ,pie1 #cg ,fish1 salt1 with ,parsnips1 #fb ,fish ,soup1 #fj ,fish ,soup1 how to make large quantities for distribution to the poor1 #aja ,fish1 to boil1 #fd ,fish1 to fry1 #fa ,french ,beans1 how to cook1 #gd ,fruit ,pies in general1 #eb ,gargle1 how to make a stringent1 #ie ,giblet ,pie1 #cg ,gingerbread ,nuts1 #gj ,ginger-pop1 #gh ,goose1 baked1 #bc ,gooseberry ,jam1 how to make1 #ef ,gravy1 brown1 for ,roast ,fowls1 etc41 #bj ,ground-rice ,milk1 how to make1 #hg ,ground-rice ,pudding1 #hi ,gruel1 ,brown and ,polson1 #hc ,gruel1 how to make1 #hc ,gruel1 how to make with ,pearl ,barley1 #he ,gruel made with ,oatmeal1 #hd ,hams1 how to cure1 #be ,hams1 how to smoke1 #bf ,hare1 jugged1 #df ,haricot ,beans1 a ,salad of1 #gf ,haricot ,beans1 how to dress1 #ge1 #gf ,haricot ,beans1 white1 #ge ,hashed ,meats1 #dc ,herrings1 red1 a dinner of1 #fa ,hop ,tea1 #if ,hyssop ,tea1 a ,remedy for ,worms1 #if ,iceland-moss ,jelly1 #hf1 #if ,irish ,stew1 #fj ,isinglass ,jelly1 how to prepare1 #hg ,jam ,pudding1 #ea ,jam ,tart1 #ec ,kidney ,pudding1 #dc ,leg of ,beef1 stewed1 #ah ,lemonade1 how to make1 #ij ,lentils1 #gf ,lime-flower ,tea1 #if ,linseed ,tea1 #ia ,mackerel1 soused1 #fa ,meat ,panada for ,invalids and ,infants1 #hb ,meat ,pie1 #cg ,,medicinal1 ,,herbaceous1 ,,and ,,other ,,drinks ,,for ,,invalids1 ,,etc41 #ij ,milk1 thick for breakfast1 #af ,mince-meat1 a cheap kind of1 #eb ,mince-pie1 how to make a1 #ec ,mince-pie ,paste1 #eb ,muscles1 or ,mussels1 stewed1 #cd ,mustard1 how to mix1 #ha ,mutton ,broth1 #ha ,mutton ,chops1 or ,steaks1 #dc ,mutton1 ,shoulder of1 boiled1 and ,onions1 #cf ,oatmeal ,porridge for ,six ,persons1 #af ,omelet1 how to make an1 #gg ,onions1 baked or roasted1 #gd ,onion ,soup for ,six ,persons1 #ae ,orangeade1 or ,orange ,drink1 #ij ,ox-cheek ,soup1 #ag ,ox ,kidney1 stewed1 #ci ,oysters1 stewed1 #cd ,pancakes for ,shrove ,tuesday1 #ed ,parsley ,sauce1 #fd ,parsnips1 buttered1 #gc ,pears1 baked1 #ef ,peas and ,bacon1 #gd ,pea ,soup for ,six ,persons1 #ae ,pig's ,feet1 #bh ,pig's ,fry1 #db ,pig's ,head1 baked1 #bc ,pig1 how to make the most of1 after it is killed1 #bd ,pig's ,pluck1 how to dispose of1 #bg ,pig1 ,sucking1 baked1 #bd ,plum ,broth1 #gi ,plum or ,currant ,dough ,pudding1 #ej ,plum ,porridge1 cold1 #gi ,pork ,chops1 grilled or boiled1 #bj ,pork1 roast1 #de ,potatoes1 baked or roasted1 #ga ,potatoes1 baked1 mashed1 #gb ,potatoes1 how to boil1 #gj ,potatoes1 how to fry1 #ga ,potatoes1 how to mash1 #gb ,potatoes1 how to steam1 #gj ,potatoes1 how to stew1 #gb ,potatoes1 mashed with ,ling1 #gb ,potato ,pie1 #ch ,potato ,pudding1 #cb ,potato ,soup for ,six ,persons1 #ad ,prunes1 or ,pruens1 stewed1 #gi ,pudding1 baked ,suet1 #cf ,pudding made of small ,birds1 #bb ,pudding1 ,yorkshire1 #ce ,pumpkin ,porridge1 #eh ,rabbit ,pudding1 #ch ,raisinet1 a ,preserve for ,winter1 #ed ,red ,cabbages1 how to stew1 #ic ,rhubarb1 how to preserve1 #ef ,rhubarb ,pie1 #ea ,rice and ,apples1 #ca ,rice1 curried1 #bh ,rice ,dumplings1 #di ,rice ,gruel1 a ,remedy for ,relaxed ,bowels1 #hd ,rice-milk for ,six ,persons1 #ei ,rice ,pudding1 a ,ground1 #bi ,rice ,pudding1 a ,plain1 #bi ,rice1 the way to boil1 #di ,rice ,water1 #id ,roast ,fowl and ,gravy1 #ai ,sage or ,marygold ,tea1 #ib ,sago for ,invalids1 how to prepare1 #hc ,sago ,pudding1 #hi ,salad1 a ,bacon1 #hj ,salad1 a ,plain1 #hj ,salad1 a ,summer1 #hj ,salad1 ,celery ,crab1 #hj ,sauce for ,sweet ,puddings1 #ej ,sausage ,dumplings1 #de ,sausages1 ,pork1 how to make1 #bg ,sausage ,rolls1 #de ,sausages1 stewed1 #db ,seam1 or ,loose ,fat1 how to melt down1 #bh ,sharp ,sauce for ,broiled ,meats1 #ba ,sheep's-head ,broth1 #ag ,sheep's ,heads1 baked1 #dj ,sheep's ,pluck1 #dj ,sheep's ,trotters1 stewed1 #dj ,sick-diet ,jelly1 how to make1 #hg ,skate1 baked1 #fd ,soothing ,drink for ,coughs1 #ia ,sore ,throat attended with ,fever1 refreshing ,drink for1 #ig ,soup for the ,poor1 how to prepare a large quantity of good1 #ajj1 #aja ,spinach1 how to cook1 #gc ,sprains1 a ,cure for1 #ig ,steaks1 fried1 and ,onions1 #da ,steaks1 stewed1 #da ,sting of ,wasps or ,bees1 a ,cure for1 #ih ,supper1 a ,relish for1 #gf ,swedish ,turnips1 buttered1 #gc ,tapioca1 how to prepare1 #hc ,tapioca ,pudding1 #hh ,toad in the ,hole1 #cf ,toast ,water1 #ic ,toothache1 a ,cure for1 #ih ,treacle ,posset1 #id ,treacle ,pudding1 #cj ,tripe1 baked1 #de ,tripe1 boiled1 #dd ,veal and ,rice ,broth1 #hb ,veal ,cutlets and ,bacon1 #bb ,veal1 ,knuckle of1 and ,rice1 #ei ,veal1 roast1 stuffed1 #ba ,vegetable ,marrow1 how to cook1 #gd ,vegetable ,porridge1 #eh ,vegetable ,pottage1 economical1 #dg ,welsh ,rarebit1 how to make a1 #gh ,white ,wine ,whey1 #id ,wind on the ,stomach1 a simple ,remedy against1 #ie ,yorkshire ,pie-clates for ,tea1 #fi ,,the ,,end4 ,thomas ,harrild1 ,printer1 ,shoe ,lane1 ,fleet ,street1 ,london4 ,illustration ,,to ,,the ,,faculty4 ,j4 ,j4 ,,colman',s ,,genuine ,,mustard4 ,the ,lancet1 by its resumed inquiries upon the subject of adulterations1 has again called attention of the ,public to a variety of articles of daily use4 ,to ,mustard great prominence has been given1 from the fact that thirty-three samples were examined4 ,the ,report states that four only were found to be genuine3 of which1 two samples were of the manufacture of ,j4 and ,j4 ,,colman1 being respectively ,colman's ,genuine ,london ,mustard1 ,warranted ,pure1 and ,colman's ,brown ,mustard1 ,warranted ,pure4 ,we also learn that manufactured ,mustard extends from the pure and genuine to the injurious combination exposed in ,the ,lancet 7see #bgth ,sample examined72 to which disclosure the attention of ,medical ,men is invited 7whether practising privately or in ,hospitals and ,infirmaries7 when prescribing ,mustard as a remedial agent4 ,the fact is also equally important to the ,vendor and his customer1 the ,public4 ,and further1 as to quality--,the ,lancet1 in substance1 reports that genuine ,mustard will be as varied in strength1 pungency1 and flavour1 as are the known differences between the finest and most inferior qualities of seed2 it results1 then1 that genuine does not necessarily imply high quality4 ,j4 and ,j4 ,,colman submit1 that in their ,pure ,mustards nothing that known skill and improved machinery can obtain from finest seed remains unsecured1 and1 whether for prompt and specific medical effects1 or as a table condiment1 these ,mustards are equally valuable4 ,j4 and ,j4 ,,colman offer to the ,public not only ,genuine and ,pure ,mustard in the highest perfection1 but also their other varieties of ,mustard ,condiments1 known as ,double ,superfine1 ,superfine1 ,fine1 etc41 in which delicacy1 flavour1 and strength will be found in agreeable combination4 ,these ,mustards may be obtained of any ,grocer1 ,chemist1 or ,italian ,warehouseman in the kingdom2 and when sold in tins or packets1 ,j4 and ,j4 ,,colman's trade mark1 the ,bull's ,head1 is a guarantee upon which the ,public may rely4 ,j4 ,j4 ,,colman1 #bf1 ,cannon ,street1 ,london1 ,e4,c4 ,,consumption ,,in ,,all ,,its ,,stages1 ,coughs1 ,whooping ,cough1 ,asthma1 ,bronchitis1 ,fever1 ,ague1 ,diphtheria1 ,hysteria1 ,rheumatism1 ,diarrhoea1 ,spasms1 ,colic1 ,renal and ,uterine ,diseases1 are immediately relieved by a dose of ,,chlorodyne4 7,trade ,mark47 ,discovered and named by ,,dr4 ,j4 ,,collis ,,browne1 ,m4,r4,c4,s4,l41 ,ex-,army ,medical ,staff4 ,the question asked by invalids1 families1 and households is1 ,what is the best medicine to give in the above diseases1 and what to have always ready8 ,medical testimony1 the reply of thousands of sufferers and invalids1 is confirmatory of the invaluable relief afforded by this remedy above all others4 ,,chlorodyne is a liquid taken in drops according to age4 ,it invariably relieves pain of whatever kind2 creates a calm1 refreshing sleep2 allays irritation of the nervous system when all other remedies fail2 leaving no bad effects1 like opium or laudanum1 and can be taken when none other can be tolerated4 ,its value in saving life in infancy is not easily estimated2 a few drops will subdue the irritation of ,teething1 prevent and arrest ,convulsions1 cure ,whooping ,cough1 ,spasms1 and ,flatus at once4 ,among invalids it allays the pain of ,neuralgia1 ,rheumatism1 ,gout1 etc4 ,it soothes the weary achings of ,consumption1 relieves the ,soreness of the ,chest1 ,cough1 and ,expectoration2 and cures all ,chest ,affections1 such as ,asthma1 ,bronchitis1 ,palpitation1 etc4 ,it checks ,diarrhoea1 ,alvine ,discharges1 or ,spasms1 and ,colics of the ,intestines1 etc4 ,the extensive demand for this remedy1 known as ,dr4 ,j4 ,,collis ,,browne',s ,,chlorodyne1 by the ,medical ,profession1 ,hospitals1 ,dispensaries--,civil1 ,military1 and ,naval--and ,families especially1 guarantees that this statement of its extreme importance and value is a bona fide one1 and worthy the attention of all4 ,,extracts ,,of ,,medical ,,opinions4 ,from ,w4 ,,vesalius ,,pettigrew1 ,m4,d4--,i have no hesitation in stating that ,i have never met with any medicine so efficacious as an anti-spasmodic and sedative4 ,i have used it in ,consumption1 ,asthma1 ,diarrhoea1 and other diseases1 and am most perfectly satisfied with the results4 ,from ,,dr4 ,m',,milman1 of ,new ,galloway1 ,scotland4--,i consider it the most valuable medicine known4 ,g4 ,,hayward1 ,esq41 ,surgeon1 ,stow-on-ye-,wold4--,i am now using ,dr4 ,j4 ,collis ,browne's ,chlorodyne with marvellous good effects in allaying inveterate sickness in pregnancy4 ,,dr4 ,m',,grigor ,,croft1 late ,army ,staff1 says3--,it is a most valuable medicine4 ,j4 ,c4 ,,baker1 ,esq41 ,m4,d41 ,bideford4--,it is without doubt the most valuable and certain anodyne we have4 ,,dr4 ,,gibbon1 ,army ,medical ,staff1 ,calcutta4--,two doses completely cured me of ,diarrhoea4 ,from ,g4 ,v4 ,,ridout1 ,esq41 ,surgeon1 ,egham4--,as an astringent in severe ,diarrhoea1 and an anti-spasmodic in ,colic1 with ,cramps in the ,abdomen1 the relief is instantaneous4 ,as a sedative in ,neuralgia and ,tic-,doloreux its effects were very remarkable4 ,in ,uterine ,affections ,i have found it extremely valuable4 ,,caution4--,beware of ,spurious ,compounds or ,imitations of ,chlorodyne4 ,dr4 ,browne placed the ,recipe for making ,chlorodyne in the hands of ,mr4 ,davenport ,,only2 consequently1 there can be no other ,manufacturer4 ,the genuine bears the words1 ,dr4 ,j4 ,collis ,browne's ,chlorodyne1 on the ,government ,stamp of each ,bottle4--,sold only in ,bottles at #bs4 #i;d41 and #ds4 #f;d41 by the ,sole ,agent and ,manufacturer1 ,j4 ,t4 ,,davenport1 #cc1 ,,great ,,russell ,,street1 ,,bloomsbury ,,square1 ,,london4 ,,be ,,careful ,,what ,,you ,,eat4 ,,borwick',s is the ,,baking ,,powder recommended by ,dr4 ,hassall 7,analyst to the ,lancet1 ,author of ,adulterations ,detected1 etc47 ,it was the first1 and is the best ,baking ,powder--often imitated1 but never equalled4 ,its merits are too well known to require any puffing by the ,proprietor4 ,warranted free from alum1 found in most of the worthless imitations4 ,try it once1 and you will never use the trash made from inexpensive materials1 and recommended by unprincipled shopkeepers1 because they realize a larger profit by the sale4 ,as you value your health1 insist upon having ,,borwick's ,baking ,powder only4 ,sold retail by most ,druggists1 ,grocers1 and ,oilmen1 in #a;d41 #b;d41 #d;d41 and #f;d4 packets1 and #as4 boxes4 ,wholesale by ,g4 ,,borwick1 #ba1 ,little ,moorfields1 ,e4 ,c4 ,,life ,,for ,,the ,,consumptive4 ,one ,tablespoonful of the ,,patent ,,ozonized ,,cod ,,liver ,,oil1 three times a day1 conveys artificially to the lungs of the ,consumptive and delicate1 the vital properties of ,oxygen without the effort of inhalation1 and has the wonderful effect of reducing the pulse while it strengthens the system4 ,the highest ,medical authorities pronounce it the nearest approach to a specific for ,consumption yet discovered--in fact1 it will restore to health when all other remedies fail4 ,see ,lancet1 ,march #ith1 #ahfa4 ,sold by all ,chemists1 in #bs4 #f;d41 #ds4 #i;d41 and #is4 bottles4 ,wholesale by ,g4 ,,borwick1 ,sole ,licensee1 #ba1 ,little ,moorfields1 ,london4 ,,frampton',s ,,pill ,,of ,,health4 ,this excellent ,,family ,,pill is a ,medicine of long-tried efficacy for purifying the blood1 and correcting all ,disorders of the ,stomach and ,bowels4 ,two or three doses will convince the afflicted of its salutary effects4 ,the stomach will speedily regain its strength2 a healthy action of the liver1 bowels1 and kidneys will rapidly take place2 and renewed health will be the quick result of taking this medicine1 according to the directions accompanying each box4 ,,persons ,,of ,a ,,full ,,habit1 who are subject to headache1 giddiness1 drowsiness1 and singing in the ears1 arising from too great a flow of blood to the head1 should never be without them1 as many dangerous symptoms will be entirely carried off by their timely use2 and for elderly people1 where an occasional aperient is required1 nothing can be better adapted4 ,for ,,females these ,pills are truly excellent1 removing all obstructions1 the distressing headache so prevalent with the sex1 depression of spirits1 dulness of sight1 nervous affections1 blotches1 pimples1 and sallowness of the skin1 and give a healthy juvenile bloom to the complexion4 ,sold by all medicine vendors4 ,observe the name of ,,thomas ,,prout1 #bbi1 ,strand1 ,london1 on the ,government ,stamp4 ,price #as4 #a-a_/b;d4 and #bs #i;d4 per box4 ,,blair',s ,,gout ,,and ,,rheumatic ,,pills4 ,price #as4 #a-a_/b;d4 and #bs4 #i;d4 per box4 ,this preparation is one of the benefits which the ,science of modern ,chemistry has conferred upon mankind2 for during the first twenty years of the present century to speak of a cure for the ,gout was considered a romance2 but now the efficacy and safety of this ,medicine is so fully demonstrated1 by unsolicited testimonials from persons in every rank of life1 that public opinion proclaims this as one of the most important discoveries of the present age4 ,these ,pills require no restraint of diet or confinement1 during their use1 and are certain to prevent the disease attacking any vital part4 ,sold by all medicine vendors4 ,observe ,,thomas ,,prout1 #bbi1 ,strand1 ,london1 on the ,government ,stamp4 ,,silver ,,medal1 ,,first-,,class1 ,,paris1 #ahee4 ,illustration ,s4 ,,nye ,,and ,co4's ,,patent ,,machines1 ,,of ,,various ,,sizes1 ,for ,mincing ,meat1 ,vegetables1 etc42 for making ,sausages1 ,mince-meat1 ,force-meat1 ,potted-meat1 and various dishes for ,families1 ,hotel-keepers1 ,confectioners1 ,butchers1 and also for ,hospitals1 ,lunatic ,asylums1 and all large ,establishments4 ,price #a4 #ajs41 #b4 #bs41 #c4 #cs41 and #g4 #gs4 ,,small ,,mincer ,,or ,,masticator1 ,,to ,,assist ,,digestion ,price #cjs4 #gi1 ,,wardour ,,street1 ,,london4 ,illustration ,s4 ,,nye',s ,,improved ,,mills1 ,for ,coffee1 ,pepper1 ,spice1 ,rice1 etc41 ,,are ,,the ,,best ,,and ,,most ,,convenient ,,made4 ,price #hs41 #ajs41 and #ads4 each4 #gi1 ,,wardour ,,street1 ,,london4 ,,coughs1 ,,asthma1 ,,and ,,incipient ,,consumption ,,are ,,effectually ,,cured ,,by ,,keating',s ,,cough ,,lozenges1 ,judged by the ,,immense ,,demand1 this ,,universal ,,remedy now stands the first in public favour and confidence2 this result has been acquired by the test of fifty years' experience4 ,these ,lozenges may be found on sale in every ,british ,colony1 and throughout ,india and ,china they have been highly esteemed wherever introduced4 ,for ,,coughs1 ,,asthma1 and all affections of the ,throat and ,chest1 they are the most agreeable and efficacious remedy4 ,prepared and ,sold in ,boxes1 #as4 #a-a_/b;d41 and ,tins1 #bs4 #i;d41 #ds4 #f;d41 and #ajs4 #f;d4 each1 by ,,thomas ,,keating1 ,chemist1 etc41 #gi1 ,st4 ,paul's ,churchyard1 ,london4 ,retail by all ,druggists and ,patent ,medicine ,vendors in the ,world4 ,,keating',s ,,pale ,,newfoundland ,,cod ,,liver ,,oil4 ,,perfectly ,,pure1 ,,nearly ,,tasteless1 and ,,free ,,from ,,adulterations ,,of ,,any ,,kind1 having been analyzed1 reported on1 and recommended by ,professors ,,taylor and ,,thomson1 of ,guy's and ,st4 ,thomas's ,hospitals1 and also quite recently examined by ,dr4 ,,edwin ,,payne1 who1 in the words of the late ,dr4 ,,pereira1 say1 that ,the finest oil is that most devoid of colour1 odour1 and flavour1 characters this will be found to possess in a high degree4 ,half-pints #as4 #f;d41 ,pints #bs4 #f;d41 ,quarts #ds4 #f;d41 and ,five-pint ,bottles #ajs4 #f;d41 ,imperial ,measure4 #gi1 ,st4 ,paul's ,churchyard1 ,london4 ,,brown ,,polson',s ,,patent ,,corn ,,flour ,being first of the kind manufactured in the ,united ,kingdom and ,france1 it is in both ,countries not only ,,the ,,original1 but is indisputably the ,only article of the kind1 which by its own merit1 and the simple publicity of its uses1 has been adopted by the best families as an invariable table delicacy4 ,it is prepared by a process to which long experience has given the greatest perfection1 and from grain carefully selected from the choicest ,european crops2 these advantages are so appreciable1 that its quality has by comparison been preferred to all others1 and ,,the ,,lancet1 in a notice given ,july #bd1 #aheh1 states1 ,this is superior to anything of the kind known--an opinion indisputably confirmed by scientific tests and public appreciation4 ,,the ,,illustrated ,,london ,,news1 ,,and ,,the ,,leisure ,,hour1 have given most interesting notices accompanied by engravings1 explanatory of the process of manufacture2 and ,dr4 ,,lankester1 ,f4,r4,s41 ,f4,l4,s41 speaks of it in the highest terms of praise in his ,lectures at the ,south ,kensington ,museum1 on ,food4--7,hardwicke1 ,piccadilly1 pp4 #ga-hj47 99 99 99 99 99 ,families by writing on their orders 444 packets' ,brown and ,polson1 and refusing to receive any but the packages which bear ,,brown and ,,polson',s name in full and ,trade ,mark1 would discourage the fraudulent means by which the substitution of inferior kinds are encouraged4 ,many ,grocers1 ,chemists1 etc41 who supply the best quality1 in preference to best profit articles1 sell none but ,,brown and ,,polson',s4 ,illustration ,my object in writing this little book is to show you how you may prepare and cook your daily food1 so as to obtain from it the greatest amount of nourishment at the least possible expense2 and thus1 by skill and economy1 add1 at the same time1 to your comfort and to your comparatively slender means4 ,the ,recipes which it contains will afford sufficient variety1 from the simple every-day fare to more tasty dishes for the birthday1 ,christmas-day1 or other festive occasions4 ,to those of my readers who1 from sickness or other hindrance1 have not money in store1 ,i would say1 strive to lay by a little of your weekly wages 444 that your families may be well fed1 and your homes made comfortable4