,microsoft for their ,live ,search ,books site47 ,transcriber's ,note ,the original text used both symbol and numbered footnote markers4 ,this text maintains the distinction4 ,obvious typographical errors have been corrected4 ,a list of corrections is found at the end of the text along with a list of inconsistently spelled words4 ,decorative illustration ,we may live without poetry1 music1 and art2 ,we may live without conscience and live without heart2 ,we may live without friends2 we may live without books2 ,but civilized man cannot live without cooks4 ,he may live without books--what is knowledge but grieving8 ,he may live without hope--what is hope but deceiving8 ,he may live without love--what is passion but pining8 ,but where is the man who can live without dining8 ,,owen ,,meredith',s ,,lucile4 ,decorative illustration ,a ,,poetical ,,cook-,,book4 ,,by ,illustration3 ,author's initials ,i ,,request you will prepare ,to your own taste the bill of fare2 ,at present1 if to judge ,i'm able1 ,the finest works are of the table4 ,i should prefer the cook just now ,to ,rubens or to ,gerard ,dow4 ,,philadelphia3 ,colophon ,,caxton ,,press ,,of ,c4 ,,sherman1 ,,son ,,co4 #ahfd4 ,entered1 according to ,act of ,congress1 in the year #ahfd1 ,,by ,,maria ,j4 ,,moss1 ,in the ,clerk's ,office of the ,district ,court of the ,united ,states for the ,eastern ,district of ,pennsylvania4 ,,dedication4 ,what's under this cover8 ,for cookery's a secret4--,,moore4 ,when ,i wrote the following pages1 some years back at ,oak ,lodge1 as a pastime1 ,i did not think it would be of service to my fellow-creatures1 for our suffering soldiers1 the sick1 wounded1 and needy1 who have so nobly fought our country's cause1 to maintain the flag of our great ,republic1 and to prove among ,nations that a ,free ,republic is not a myth4 ,with these few words ,i dedicate this book to the ,,sanitary ,,fair to be held in ,philadelphia1 ,june1 #ahfd4 ,march1 #ahfd4 ,through tomes of fable and of dream ,i sought an eligible theme2 ,but none ,i found1 or found them shared ,already by some happier bard1 ,till settling on the current year ,i found the far-sought treasure near4 ,a theme for poetry1 you see-- ,a theme t' ennoble even me1 ,in memorable forty-three4 ,oh1 ,dick6 you may talk of your writing and reading1 ,your logic and ,greek1 but there is nothing like feeding4 ,,moore4 ,upon singing and cookery1 ,bobby1 of course1 ,standing up for the latter ,fine ,art in full force4 ,,moore4 ,are these the choice dishes the ,doctor has sent us8 ,heaven sends us good meats1 but the ,devil sends cooks4 ,that my life1 like the ,german1 may be ,du lit a la table1 de la table au lit4--,,moore4 ,,to ,,the ,,reader4 ,though cooks are often men of pregnant wit1 ,through niceness of their subject few have writ4 ',tis a sage question1 if the art of cooks ,is lodg'd by nature or attain'd by books8 ,that man will never frame a noble treat1 ,whose whole dependence lies in some receipt4 ,then by pure nature everything is spoil'd1-- ,she knows no more than stew'd1 bak'd1 roast1 and boil'd4 ,when art and nature join1 the effect will be1 ,some nice ragout1 or charming fricasee4 ,what earth and waters breed1 or air inspires1 ,man for his palate fits by torturing fires4 ,but1 though my edge be not too nicely set1 ,yet ,i another's appetite may whet2 ,may teach him when to buy1 when season's pass'd1 ,what's stale1 what choice1 what plentiful1 what waste1 ,and lead him through the various maze of taste4 ,the fundamental principle of all ,is what ingenious cooks the relish call2 ,for when the market sends in loads of food1 ,they all are tasteless till that makes them good4 ,besides1 'tis no ignoble piece of care1 ,to know for whom it is you would prepare4 ,you'd please a friend1 or reconcile a brother1 ,a testy father1 or a haughty mother2 ,would mollify a judge1 would cram a squire1 ,or else some smiles from court you would desire2 ,or would1 perhaps1 some hasty supper give1 ,to show the splendid state in which you live4 ,pursuant to that interest you propose1 ,must all your wines and all your meat be chose4 ,tables should be like pictures to the sight1 ,some dishes cast in shade1 some spread in light2 ,some at a distance brighten1 some near hand1 ,where ease may all their delicace command2 ,some should be moved when broken1 others last ,through the whole treat1 incentive to the taste4 ,locket1 by many labors feeble grown1 ,up from the kitchen call'd his eldest son2 ,though wise thyself 7says he71 though taught by me1 ,yet fix this sentence in thy memory3 ,there are some certain things that don't excel1 ,and yet we say are tolerably well4 ,there's many worthy men a lawyer prize1 ,whom they distinguish as of middle size1 ,for pleading well at bar or turning books2 ,but this is not1 my son1 the fate of cooks1 ,from whose mysterious art true pleasure springs1 ,to stall of garters1 and to throne of kings4 ,a simple scene1 a disobliging song1 ,which no way to the main design belong1 ,or were they absent never would be miss'd1 ,have made a well-wrought comedy be hiss'd2 ,so in a feast1 no intermediate fault ,will be allow'd2 but if not best1 'tis nought4 ,if you1 perhaps1 would try some dish unknown1 ,which more peculiarly you'd make your own1 ,like ancient sailors1 still regard the coast1-- ,by venturing out too far you may be lost4 ,by roasting that which your forefathers boil'd1 ,and broiling what they roasted1 much is spoil'd4 ,that cook to ,american palates is complete1 ,whose savory hand gives turn to common meat4 ,far from your parlor have your kitchen placed1 ,dainties may in their working be disgraced4 ,in private draw your poultry1 clean your tripe1 ,and from your eels their slimy substance wipe4 ,let cruel offices be done by night1 ,for they who like the thing abhor the sight4 ',tis by his cleanliness a cook must please2 ,a kitchen will admit of no disease4 ,were ,horace1 that great master1 now alive1 ,a feast with wit and judgment he'd contrive1 ,as thus3 ,supposing that you would rehearse ,a labor'd work1 and every dish a verse1 ,he'd say1 ,mend this and t'other line and this4 ,if after trial it were still amiss1 ,he'd bid you give it a new turn of face1 ,or set some dish more curious in its place4 ,if you persist1 he would not strive to move ,a passion so delightful as self-love4 ,cooks garnish out some tables1 some they fill1 ,or in a prudent mixture show their skill4 ,clog not your constant meals2 for dishes few ,increase the appetite when choice and new4 ,e'en they who will extravagance profess1 ,have still an inward hatred for excess4 ,meat forced too much1 untouch'd at table lies2 ,few care for carving trifles in disguise1 ,or that fantastic dish some call surprise4 ,when pleasures to the eye and palate meet1 ,that cook has render'd his great work complete2 ,his glory far1 like sirloin knighthoodxi-#a flies ,immortal made1 as ,kit-cat by his pies4 ,next1 let discretion moderate your cost1 ,and when you treat1 three courses be the most4 ,let never fresh machines your pastry try1 ,unless grandees or magistrates are by1 ,then you may put a dwarf into a pie4xi-#b ,crowd not your table2 let your number be ,not more than seven1 and never less than three4 ',tis the dessert that graces all the feast1 ,for an ill end disparages the rest4 ,a thousand things well done1 and one forgot1 ,defaces obligation by that blot4 ,make your transparent sweetmeats truly nice ,with ,indian sugar and ,arabian spice4 ,and let your various creams encircled be ,with swelling fruit just ravish'd from the tree4 ,the feast now done1 discourses are renewed1 ,and witty arguments with mirth pursued2 ,the cheerful master1 'midst his jovial friends1 ,his glass to their best wishes recommends4 ,the grace cup follows3 ,to the ,president's health ,and to the country2 ,plenty1 ,peace1 and ,wealth6 ,performing1 then1 the piety of grace1 ,each man that pleases reassumes his place2 ,while at his gate1 from such abundant store1 ,he showers his godlike blessings on the poor4 ,decorative illustration ,,footnotes3 xi-#a ,charles ,i1 dining one day off of a loin of beef1 was so much pleased with it1 knighted it4 xi-#b ,in the reign of ,charles ,i1 ,jeffry ,hudson 7then seven or eight years old1 and but eighteen inches in height7 was served up to table in a cold pie at the ,duke of ,buckingham's1 and as soon as he made his appearance was presented to the ,queen4 ,despise not my good counsel4 ,,miscellaneous ,,observations ,,for ,,the ,,use ,,of ,,the ,,mistress ,,of ,a ,,family4 ,the mistress of a family should always remember that the welfare and good management of the house depend on the eye of the superior1 and1 consequently1 that nothing is too trifling for her notice1 whereby waste may be avoided4 ,many families have owed their prosperity full as much to the conduct and propriety of female arrangement1 as to the knowledge and activity of the father4 ,all things likely to be wanted should be in readiness1--sugars of different qualities should be broken2 currants washed1 picked and dry in a jar2 spice pounded1 c4 ,every article should be kept in that place best suited to it1 as much waste may thereby be avoided4 ,vegetables will keep best on a stone floor if the air be excluded4 ,dried meats1 hams1 c41 the same4 ,all sorts of seeds for puddings1 rice1 c41 should be close-covered1 to preserve from insects4 ,flour should be kept in a cool1 perfectly dry room1 and the bag being tied should be changed upside down and back every week1 and well shaken4 ,carrots1 parsnips1 and beet-roots should be kept in sand for winter use1 and neither they nor potatoes be cleared from the earth4 ,store onions preserve best hung up in a dry room4 ,straw to lay apples on should be quite dry1 to prevent a musty taste4 ,tarragon gives the flavor of ,french cookery1 and in high gravies should be added only a short time before serving4 ,basil1 savory1 and knotted marjoram1 or ,london thyme1 to be used when herbs are ordered2 but with discretion1 as they are very pungent4 ,celery seeds give the flavor of the plant to soups4 ,parsley should be cut close to the stalks1 and dried on tins in a very cool oven2 it preserves its flavor and color1 and is very useful in winter4 ,artichoke bottoms1 which have been slowly dried1 should be kept in paper bags1 and truffles1 lemon-peel1 c41 in a very dry place1 ticketed4 ,pickles and sweetmeats should be preserved from air3 where the former are much used1 small jars of each should be taken from the stock-jar1 to prevent frequent opening4 ,some of the lemons and oranges used for juice should be pared first1 to preserve the peel dry2 some should be halved1 and1 when squeezed1 the pulp cut out1 and the outsides dried for grating4 ,if for boiling any liquid1 the first way is best4 ,when whites of eggs are used for jelly1 or other purposes1 contrive to have pudding1 custards1 c41 to employ the yolks also4 ,gravies or soups put by1 should be daily changed into fresh scalded pans4 ,if chocolate1 coffee1 jelly1 gruel1 bark1 c41 be suffered to boil over1 the strength is lost4 ,the cook should be charged to take care of jelly bags1 tapes for the collared things1 c41 which1 if not perfectly scalded and kept dry1 give an unpleasant flavor when next used4 ,hard water spoils the color of vegetables2 a pinch of pearlash or salt of wormwood will prevent that effect4 ,when sirloins of beef1 loins of veal or mutton come in1 part of the suet may be cut off for puddings1 or to clarify2 dripping will baste everything as well as butter1 fowls and game excepted2 and for kitchen pies nothing else should be used4 ,meat and vegetables that the frost has touched should be soaked in cold water two or three hours before they are used1 or more if much iced2 when put into hot water1 or to the fire until thawed1 no heat will dress them properly4 ,meat should be well examined when it comes in1 in warm weather4 ,in the height of the summer it is a very safe way to let meat that is to be salted lie an hour in cold water2 then wipe it perfectly dry1 and have ready salt1 and rub it thoroughly into every part1 leaving a handful over it besides4 ,turn it every day and rub the pickle in1 which will make it ready for the table in three or four days2 if it is desired to be very much corned1 wrap it in a well-floured cloth1 having rubbed it previously with salt4 ,the latter method will corn fresh beef fit for table the day it comes in2 but it must be put into the pot when the water boils4 ,if the weather permits1 meat eats much better for hanging two or three days before it be salted4 ,the water in which meat has been boiled makes an excellent soup for the poor1 when vegetables1 oatmeal1 or peas are added1 and should not be cleared from the fat4 ,roast beef bones1 or shank bones of ham1 make fine peas soup1 and should be boiled with the peas the day before eaten1 that the fat may be removed4 ,the mistress of the house will find many great advantages in visiting her larder daily before she orders the bill of fare2 she will see what things require dressing1 and thereby guard against their being spoiled4 ,many articles may be redressed in a different form from that in which they are first served1 an improve the appearance of the table without increasing the expense4 ,in every sort of provisions1 the best of the kind goes farthest2 cutting out most advantageously1 and affording most nourishment4 ,round of beef1 fillet of veal1 and leg of mutton1 bear a higher price2 but having more solid meat1 deserve the preference4 ,it is worth notice1 however1 that those joints which are inferior may be dressed as palatably1 and being cheaper ought to be bought in turn2 and when weighed with the prime pieces1 the price of the latter is reduced4 ,in loins of meat1 the long pipe which runs by the bone should be taken out1 being apt to taint1 as likewise the kernels of beef4 ,rumps and aitch bones of beef are often bruised by the blows the drovers give1 and that part always taints3 avoid purchasing such4 ,the shank bones of mutton should be saved1 and after soaking and bruising may be added to give richness to gravies and soups1 and they are particularly nourishing for the sick4 ,calves' tongues1 salted1 make a more useful dish than when dressed with the brains1 which may be served without4 ,some people like neats' tongues cured with the root1 in which case they look much larger2 but should the contrary be approved1 the root must be cut off close to the gullet1 next to the tongue1 but without taking away the fat under the tongue4 ,the root must be soaked in salt and water1 and extremely well cleaned before it be dressed2 and the tongue laid in salt for a night and day before pickled4 ,great attention is requisite in salting meat1 and in the country1 where great quantities are cured1 it is of still more importance4 ,beef and pork should be well sprinkled1 and a few hours after hung to drain1 before it be rubbed with the preserving salts2 which mode1 by cleansing the meat from the blood1 tends to keep it from tasting strong2 it should be turned daily1 and1 if wanted soon1 rubbed4 ,a salting tub may be used1 and a cover should fit close4 ,those who use a good deal of salt will find it well to boil up the pickle1 skim1 and when cold pour it over meat that has been sprinkled and drained4 ,in some families great loss is sustained by the spoiling of meat4 ,if meat is brought from a distance in warm weather1 the butcher should be charged to cover it close1 and bring it early in the morning4 ,mutton will keep long1 by washing with vinegar the broad end of the leg2 if any damp appears1 wipe it immediately4 ,if rubbed with salt lightly1 it will not eat the worse4 ,game is brought in when not likely to keep a day1 in the cook's apprehension1 yet may be preserved two or three days if wanted1 by the following method3 ,if birds 7woodcocks and snipes excepted1 which must not be drawn71 draw them1 pick and take out the crop1 wash them in two or three waters1 and rub them with a little salt4 ,have ready a large saucepan of boiling water1 put the birds in it1 and let them remain five minutes1 moving it1 that it may go through them4 ,when all are finished1 hang them by the heads in a cold place2 when drained1 pepper the inside and necks2 when to be roasted1 wash1 to take off the pepper4 ,the most delicate birds1 even grouse1 may be kept this way1 if not putrid4 ,birds that live by suction1 c41 bear being high3 it is probable that the heat might cause them to taint more1 as a free passage for the scalding water could not be obtained4 ,fresh-water fish has often a muddy taste1 to take off which1 soak it in strong salt and water2 or1 if of a size to bear it1 give it a scald in the same1 after extremely good cleaning and washing4 ,in the following1 and indeed all other receipts1 though the quantities may be as accurately set down as possible1 yet much must be left to the discretion of the persons who use them4 ,the different taste of people requires more or less of the flavor of spices1 garlic1 butter1 c41 which can never be directed by general rules1 and if the cook has not a good taste1 and attention to that of her employers1 not all the ingredients with which nature or art can furnish her will give an exquisite relish to her dishes4 ,the proper articles should be at hand1 and she must proportion them until the true zest be obtained4 ,march1 #ahfd4 ,poetical ,cook-,book4 ,,soups4 ,,turtle ,,soup4 ,sons of ,apicius6 say1 can ,europe's seas1 ,can aught the edible creation yield ,compare with turtle1 boast of land and wave8 ,,grainger4 ,and1 zounds6 who would grudge ,turtle soup1 though it came to five guineas the bowl8 ,,moore4 ,the day before you dress a turtle1 chop the herbs1 and make the forcemeat2 then1 on the preceding evening1 suspend the turtle by the two hind fins with a cord1 and put one round the neck with a heavy weight attached to it to draw out the neck1 that the head may be cut off with more ease2 let the turtle hang all night1 in which time the blood will be well drained from the body4 ,then1 early in the morning1 having your stoves and plenty of hot water in readiness1 take the turtle1 lay it on the table on its back1 and with a strong pointed knife cut round the under shell 7which is the callipee71--there are joints at each end1 which must be carefully found1--gently separating it from the callipash 7which is the upper shell72 be careful that in cutting out the gut you do not break the gall4 ,when the callipee and the callipash are perfectly separated1 take out that part of the gut that leads from the throat2 that with the hearts put into a basin of water by themselves1 the other interior part put away4 ,take the callipee1 and cut off the meat which adheres to it in four quarters1 laying it on a clean dish4 ,take twenty pounds of veal1 chop it up1 and set it in a large pot1 as directed for espagnoles1 putting in the flesh of the turtle at the same time1 with all kinds of turtle herbs1 carrots1 onions1 one pound and a half of lean ham1 peppercorns1 salt1 and a little spice1 and two bay leaves1 leaving it to stew till it take the color of espagnole2 put the fins--the skin scalded off--and hearts in1 half an hour before you fill it1 with half water1 and half beef stock1 then carefully skim it2 put in a bunch of parsley1 and let it boil gently like consomme4 ,while the turtle is stewing1 carefully scald the head1 the callipee1 and all that is soft of the callipash1 attentively observing to take off the smallest skin that may remain2 put them with the gut into a large pot of water to boil till tender2 when so1 take them out and cut them in squares1 putting them in a basin by themselves till wanted for the soup4 ,the next thing is the thickening of the soup1 which must be prepared in the same manner as sauce tournee4 ,the turtle being well done1 take out the fins and hearts1 and lay them on a dish2 the whole of the liquor must pass through a sieve into a large pan2 then with a ladle take off all the fat1 put it into a basin1 then mix in the turtle liquor 7a small quantity at a time71 with the thickening made the same as tournee2 but it does not require to1 neither must it1 be one-twentieth part as thick4 ,set it over a brisk fire1 and continue stirring till it boils4 ,when it has boiled gently for one hour put in the callipee and callipash with the guts1 hearts1 and some of the best of the meat and head1 all cut in squares1 with the forcemeat balls and herbs1 which you should have ready chopped and stewed in espagnole2 the herbs and parsley1 lemon1 thyme1 marjoram1 basil1 savory1 and a few chopped mushrooms4 ,it must be carefully attended to and skimmed1 and one hour and a half before dinner put in a bottle of ,madeira wine1 and nearly half a bottle of brandy1 keeping it continually boiling gently1 and skimming it1 then take a basin1 put a little cayenne into it1 with the juice of six lemons squeezed through a sieve4 ,when the dinner is wanted1 skim the turtle1 stir it well up1 and put a little salt1 if necessary2 then stir the cayenne and lemon juice in1 and ladle it into the tureen4 ,this receipt will answer for a turtle between fifty and sixty pounds4 ,,chicken ,,broth4 ,the chicken broth was brought at nine2 ,he then arose to ham and wine1 ,and1 with a philosophic air1 ,decided on the bill of fare4 ,take the remaining parts of a chicken from which panada has been made1 all but the rump2 skin1 and put them into the water it was first boiled in1 with the addition of a little mace1 onion1 and a few pepper-corns1 and simmer it4 ,when of a good flavor1 put to it a quarter of an ounce of sweet almond beaten with a spoonful of water2 boil it a little while1 and when cold take off the fat4 ,,fish4 ,,to ,,stew ,,fish ,,white4 ,his soup scientific1--his fishes quite prime2 ,his pates superb1 and his cutlets sublime4 ,,moore4 ,let your fish be cleaned and salted2 save your melts or kows4 ,cut three onions and parsley root1 boil them in a pint of water2 cut your fish in pieces to suit2 take some clever sized pieces1 cut them from the bone1 chop them fine1 mix with them the melts1 crumbs of bread1 a little ginger1 one egg well beaten1 leeks1 green parsley1 all made fine2 take some bread1 and make them in small balls2 lay your fish in your stewpan1 layer of fish and layer of onions2 sprinkle with ginger1 pour cold water over to cover your fish2 let it boil till done1 then lay your fish nicely on a dish4 ,to make the sauce1 take the juice of a large lemon and yolk of an egg1 well beaten together1 teaspoonful of flour2 mix it gradually with half a pint of the water the fish was done in1 then with all your water put in your balls2 let it boil very quick2 when done throw the balls and gravy over your fish4 ,,another ,,way ,,to ,,stew ,,fish4 ,behold1 the dishes due appear6 ,fish in the van1 beef in the rear4 ,ah6 all the luxury of fish1 ,with scalding sauce4 ,boil six onions in water till tender1 strain1 and cut them in slices4 ,put your fish1 cut in slices1 in a stewpan with a quart of water1 salt1 pepper1 ginger and mace to suit taste2 let it boil fifteen minutes2 add the onions1 and forcemeat balls made of chopped fish1 grated bread1 chopped onion1 parsley1 marjoram1 mace1 pepper1 ginger and salt1 and five eggs beat up with a spoon into balls1 and drop them into the pan of fish when boiling2 cover close for ten minutes1 take it off the fire1 and then add six eggs with the juice of five lemons2 stir the gravy very slowly1 add chopped parsley1 and let it all simmer on a slow fire1 keeping the pan in motion until it just boils1 when it must be taken off quickly1 or the sauce will break4 ,a little butter or sweet oil added to the balls is an improvement4 ,if you meet with good success in the cooking of this receipt1 you will often have stewed fish4 ,,perch ,,with ,,wine4 ,here haddock1 hake1 and flounders are1 ,and eels1 and perch1 and cod4 ,,green4 ,having scalded and taken out the gills1 put the perch into a stew-pan1 with equal quantities of stock and white wine1 a bay leaf1 a clove of garlic1 a bunch of parsley1 and scallions1 two cloves1 and some salt4 ,when done1 take out the fish1 strain off the liquor1 the dregs of which mix with some butter and a little flour2 beat these up1 set them on the fire1 stewing till quite done1 adding pepper1 grated nutmeg1 and a ball of anchovy butter4 ,drain the perch well1 and dish them with the above sauce4 ,,to ,,stew ,,fish ,,brown4 ,here stay thy haste1 ,and with the savory fish indulge thy taste4 ,,gay4 ,have your fish cleaned1 the melts or kows being taken out whole2 salt your fish1 and let it lay half an hour4 ,cut your onions in slices1 fry them with parsley-root1 cut in long thin slices1 in half a teacup of sweet oil1 till they become a fine brown4 ,wash and dry your fish1 cut it in pieces1 put it in your stewpan1 layer of fish and layer of browned onion1 c4 ,take a quart of beer1 half a pint of vinegar1 quarter pound of sugar1 two tablespoonfuls powdered ginger1 mixed well together1 pour over your fish till covered4 ,when putting your fish in the pan1 split the head in two1 and place it at the bottom1 the smaller pieces on the top1 the rows uppermost2 let them cook very quick4 ,take out your fish1 lay it nicely on a dish1 mix a little flour in your gravy1 give it a boil1 throw it over the fish1 and let it stand to cool4 ,,roasted ,,sturgeon4 ,your betters will despise you1 if they see ,things that are far surpassing your degree2 ,therefore beyond your substance never treat2 ',tis plenty1 in small fortune1 to be neat2 ,a widow has cold pie1 nurse gives you cake1 ,from generous merchants ham or sturgeon take4 ,,king4 ,take a large piece of sturgeon1 or a whole small one1 clean and skin it properly1 lard it with eel and anchovies1 and marinade it in a white wine marmalade4 ,fasten it to the spit and roast it1 basting frequently with the marinade strained4 ,let the fish be a nice color1 and serve with a pepper sauce4 ,,boiled ,,salmon4 ,red speckled trouts1 the salmon's silver jole1 ,the jointed lobster and unscaly sole1 ,and luscious scallops to allure the tastes ,of rigid zealots to delicious feasts2 ,wednesdays and ,fridays1 you'll observe from hence1 ,days when our sins were doomed to abstinence4 ,,gay4 ,put on a fish-kettle1 with spring water enough to well cover the salmon you are going to dress1 or the salmon will neither look nor taste well 7boil the liver in a separate saucepan74 ,when the water boils put in a handful of salt1 take off the scum as soon as it rises2 have the fish well washed1 put it in1 and if it is thick1 let it boil very gently4 ,salmon requires as much boiling as meat2 about a quarter of an hour to a pound of meat2 but practice can only perfect the cook in dressing salmon4 ,a quarter of a salmon will take as long boiling as half a one4 ,you must consider the thickness1 not the weight4 ,obs4 ,the thinnest part of the fish is the fattest1 and if you have a grand gourmand at table1 ask him if he is for thick or thin4 ,lobster sauce and rye bread should be eaten with boiled salmon4 ,,boiled ,,lobster4 ,but soon1 like lobster boil'd1 the morn ,from black to red began to turn4 ,,butler4 ,those of the middle size are best4 ,the male lobster is preferred to eat1 and the female to make sauce of4 ,set on a pot with water1 salted in proportion of a tablespoonful of salt to a quart of water4 ,when the water boils1 put it in1 and keep it boiling briskly from half an hour to an hour1 according to its size2 wipe all the scum off it1 and rub the shell with a little butter or sweet oil1 break off the great claws1 crack them carefully in each joint1 so that they may not be shattered1 and yet come to pieces easily1 cut the tail down the middle1 and send the body whole4 ,,oysters4 ,the man had sure a palate cover'd o'er ,with brass or steel1 that on the rocky shore ,first broke the oozy oyster's pearly coat1 ,and risk'd the living morsel down his throat4 ,,gay4 ,common people are indifferent about the manner of opening oysters1 and the time of eating them1 after they are opened4 ,nothing1 however1 is more important in the enlightened eyes of the experienced oyster-eater4 ,those who wish to enjoy this delicious restorative in its utmost perfection must eat it the moment it is opened1 with its own gravy in the under shell4 ,if not eaten while absolutely alive1 its flavor and spirit are lost4 ,,fried ,,oysters4 ,you shapeless nothing1 in a dish6 ,you1 that are but almost a fish6 ,,cowper4 ,the largest and finest oysters should be chosen for frying4 ,simmer them in their own liquor for a couple of minutes2 take them out1 and lay them on a cloth to drain2 beard them1 and then flour them1 egg and breadcrumb them1 put them into boiling fat1 and fry them a delicate brown4 ,a much better way is to beat the yolks of eggs1 and mix with the grated bread1 a small quantity of beaten nutmeg and mace1 and a little salt4 ,having stirred this batter well1 dip your oysters into it1 and fry them in lard1 till they are a light brown color4 ,take care not to do them too much4 ,serve them up hot4 ,for grated bread1 some substitute crackers pounded to a powder1 and mixed with yolk of egg and spice4 ,,stewed ,,oysters4 ,by nerves about our palate placed1 ,she likewise judges of the taste4 ,who would ask for her opinion ,between an oyster and an onion8 ,,donne4 ,stew with a quart of oysters1 and their liquor strained1 a glass of white wine1 one anchovy bruised1 seasoned with white pepper1 salt1 a little mace1 and a bunch of sweet herbs2 let all stew gently an hour1 or three quarters4 ,pick out the bunch of herbs1 and add a quarter pound of fresh butter kneaded in a large tablespoonful of flour1 and stew them ten or twelve minutes4 ,serve them garnished with bread sippets and cut lemon4 ,they may be stewed simply in their own liquor1 seasoned with salt1 pepper1 and grated nutmeg1 and thickened with cream1 flour1 and butter4 ,,oyster ,,loaves4 ',tis no one thing2 it is not fruit1 nor root1 ,nor poorly limited with head or foot4 ,,donne4 ,cut off the tops of some small ,french rolls1 take out the crumb1 fry them brown and crisp with clarified butter1 then fry some breadcrumbs2 stew the requisite quantity of oysters1 bearded and cut in two1 in their liquor1 with a little white wine1 some gravy1 and seasoned with grated lemon-peel1 powdered mace1 pepper and salt2 add a bit of butter1 fill the rolls with oysters1 and serve them with the fried breadcrumbs in a dish4 ,,scalloped ,,oysters4 ,what will not luxury taste8 ,earth1 sea1 and air1 ,are daily ransack'd for the bills of fare4 ,,gay4 ,stew the oysters slowly in their own liquor for two or three minutes1 take them out with a spoon1 beard them1 and skim the liquor1 put a bit of butter into a stewpan2 when it is melted1 add as much fine breadcrumbs as will dry it up2 then put to it the oyster liquor1 and give it a boil up2 put the oysters into scallop shells that you have buttered1 and strewed with breadcrumbs1 then a layer of oysters1 then breadcrumbs1 and then again oysters2 moisten it with the oyster liquor1 cover them with breadcrumbs1 put about half a dozen little bits of butter on the top of each1 and brown them in a ,dutch oven4 ,essence of anchovy1 ketchup1 cayenne1 grated lemon-peel1 mace1 and other spices are added by those who prefer piquance to the genuine flavor of the oyster4 ,,meats4 ,,venison4 ,thanks1 my lord1 for your venison2 for finer or fatter ,never ranged in a forest or smoked in a platter4 ,the haunch was a picture for painters to study1 ,the fat was so white1 and the lean was so ruddy4 ,,goldsmith4 ,the haunch of buck will take about three hours and three quarters roasting4 ,put a coarse paste of brown flour and water1 and a paper over that1 to cover all the fat2 baste it well with dripping1 and keep it at a distance1 to get hot at the bones by degrees4 ,when near done1 remove the covering1 and baste it with butter1 and froth it up before you serve4 ,gravy for it should be put in a boat1 and not in the dish 7unless there be none in the venison71 and made thus3 cut off the fat from two or three pounds of a loin of old mutton1 and set it in steaks on a gridiron for a few minutes1 just to brown one side2 put them in a saucepan with a quart of water1 cover quite close for an hour1 and gently simmer it2 then uncover1 and stew till the gravy be reduced to a pint4 ,season only with salt4 ,,venison ,,pasty4 ,and now that ,i think on't1 as ,i am a sinner6 ,we wanted this venison to make out the dinner4 ,what say you8 a pasty6 it shall and it must1 ,and my wife1 little ,kitty1 is famous for crust4 ,what the de'il1 mon1 a pasty6 re-echoed the ,scot4 ,though splitting1 ,i'll still keep a corner for that4 ,we'll all keep a corner1 the lady cried out2 ,we will all keep a corner6 was echoed about4 ,,goldsmith4 ,cut a neck or breast into small steaks1 rub them over with a seasoning of sweet herbs1 grated nutmeg1 pepper and salt2 fry them slightly in butter4 ,line the sides and edges of a dish with puff paste1 lay in the steaks1 and add half a pint of rich gravy1 made with the trimmings of the venison2 add a glass of port wine1 and the juice of half a lemon or teaspoonful of vinegar2 cover the dish with puff paste1 and bake it nearly two hours2 some more gravy may be poured into the pie before serving it4 ,,roast ,,beef4 ,and aye a rowth1 a roast beef and claret3 ,syne wha wad starve6 ,,burns4 ,the noble sirloin of about fifteen pounds will require to be before the fire about three and a half to four hours2 take care to spit it evenly1 that it may not be heavier on one side than on the other2 put a little clean dripping into the dripping-pan 7tie a sheet of paper over to preserve the fat72 baste it well as soon as it is put down1 and every quarter of an hour all the time it is roasting1 till the last half hour2 then take off the paper and make some gravy for it4 ,stir the fire1 and make it clear2 to brown and froth it1 sprinkle a little salt over it1 baste it with butter1 and dredge it with flour2 let it go a few minutes longer till the froth rises1 take it up1 put it on the dish1 and serve it4 ,,beef ,a ,,la ,,braise4 ,in short1 dear1 a ,dandy describes what ,i mean1 ,and ,bob's far the best of the gems ,i have seen1 ,but just knows the names of ,french dishes and cooks1 ,as dear ,pa knows the titles and authors of books2 ,whose names1 think how quick6 he already knows pat1 ,a la braise1 petit pates1 and--what d'ye call that ,they inflict on potatoes8 ,oh6 maitre d'hotel4 ,i assure you1 dear ,dolly1 he knows them as well ,as if nothing but these all his life he had eat1 ,though a bit of them ,bobby has never touched yet4 ,i can scarce tell the difference1 at least as to phrase1 ,between beef a la ,psyche and curls a la braise4 ,,moore4 ,bone a rump of beef1 lard it very thickly with salt pork seasoned with pepper1 salt1 cloves1 mace1 and allspice1 and season the beef with pepper and salt2 put some slices of bacon into the bottom of the pan1 with some whole black pepper1 a little allspice1 one or two bay leaves1 two onions1 a clove of garlic1 and a bunch of sweet herbs4 ,put in the beef1 and lay over it some slices of bacon1 two quarts of weak stock1 and half a pint of white wine4 ,cover it closely1 and let it stew between six and seven hours4 ,sauce for the beef is made of part of the liquor it has been stewed in1 strained1 and thickened with a little flour and butter1 adding some green onions cut small1 and pickled mushrooms4 ,pour it over the beef4 ,,beef ,,baked ,,with ,,potatoes4 ,the funeral bak'd meats ,did coldly furnish forth the marriage tables4 ,,shakspeare4 ,boil some potatoes1 peel1 and pound them in a mortar with two small onions2 moisten them with milk and an egg beaten up1 add a little salt and pepper4 ,season slices of beef or mutton-chops with salt and pepper1 and more onion1 if the flavor is approved4 ,rub the bottom of a pudding-dish with butter1 and put a layer of the mashed potatoes1 which should be as thick as a batter1 and then a layer of meat1 and so on alternately till the dish is filled1 ending with potatoes4 ,bake it in an oven for an hour4 ,,beef ,,ragout4 ,is there1 then1 that o'er his ,french ragout1 ,looks down wi' sneering1 scornful view1 ,on sic a dinner8 ,,burns4 ,take a rump of beef1 cut the meat from the bone1 flour and fry it1 pour over it a little boiling water1 about a pint of small-beer1 add a carrot or two1 an onion stuck with cloves1 some whole pepper1 salt1 a piece of lemon-peel1 a bunch of sweet herbs2 let it stew an hour1 then add some good gravy2 when the meat is tender take it out and strain the sauce2 thicken it with a little flour2 add a little celery ready boiled1 a little ketchup1 put in the meat2 just simmer it up4 ,,beef ,,kidneys4 ,or one's kidney1--imagine1 ,dick1--done with champagne4 ,,moore4 ,having soaked a fresh kidney in cold water and dried it in a cloth1 cut it into mouthfuls1 and then mince it fine2 dust it with flour4 ,put some butter into a stewpan over a moderate fire1 and when it boils put in the minced kidneys4 ,when you have browned it in the butter1 sprinkle on a little salt and cayenne1 and pour in a very little boiling water4 ,add a glass of champagne1 or other wine1 or a large teaspoonful of mushroom ketchup or walnut pickle2 cover the pan closely1 and let it stew till the kidney is tender4 ,send it to table hot1 in a covered dish4 ,it is eaten generally at breakfast4 ,,broiled ,,beefsteaks4 ,time was1 when ,john ,bull little difference spied ',twixt the foe at his feet or the friend at his side2 ,when he found1 such his humor in fighting and eating1 ,his foe1 like beefsteak1 the sweeter for beating4 ,,moore4 ,if it were done1 when 'tis done1 then 'twere well1 ,it were done quickly4 ,,shakspeare4 ,cut the steaks off a rump or the ribs of a fore quarter4 ,have the gridiron perfectly clean1 and heated over a clear quick fire1 lay on the steaks1 and with meat-tongs1 keep turning them constantly1 till they are done enough2 throw a little salt over them before taking them off the fire4 ,serve as hot as possible1 plain or with a made gravy and sliced onions1 or rub a bit of butter on the steaks the moment of serving4 ,mutton-chops are broiled in the same manner4 ,,scotch ,,haggis4 ,fair fa' your honest sonsie face1 ,great chieftain o' the puddin' race2 ,aboon them a' ye tak your place1 ,painch1 tripe1 or thairm1 ,weel are ye wordy of a grace ,as langs my arm4 ,his knife see rustic labor dight1 ,an' cut you up with ready slight1 ,trenching your gushing entrail bright ,like onie ditch1 ,and then1 ,o6 what a glorious sight1 ,warm reekin' rich4 ,ye powers wha mak mankind your care1 ,and dish them out their bill of fare1 ,auld ,scotland wants nae skinking ware ,that jaups in luggies1 ,but if ye wish her grateful pray'r1 ,gie her a ,haggis4 ,,burns4 ,make the haggis bag perfectly clean2 parboil the draught1 boil the liver very well1 so as it will grate1 dry the meal before the fire1 mince the draught and a pretty large piece of beef1 very small2 grate about half the liver1 mince plenty of the suet and some onions small2 mix all these materials very well together with a handful or two of the dried meal2 spread them on the table1 and season them properly with salt and mixed spices2 take any of the scraps of beef that are left from mincing1 and some of the water that boiled the draught1 and make about a choppin 7i4 e4 a quart7 of good stock of it2 then put all the haggis meat into the bag1 and that broth in it2 then sew up the bag2 put out all the wind before you sew it quite close4 ,if you think the bag is thin1 you may put it in a cloth4 ,if it is a large haggis1 it will take at least two hours boiling4 ,n4 ,b4 ,the above is a receipt from ,mrs4 ,mac,iver1 a celebrated ,caledonian professor of the culinary art1 who taught and published a book of cookery1 at ,edinburgh1 ,a4 ,d4 #aghg4 ,,salt ,,beef4 ,the ,british fleet1 which now commands the main1 ,might glorious wreaths of victory obtain1 ,would they take time1 would they with leisure work1 ,with care would salt their beef1 and cure their pork4 ,there is no dish1 but what our cooks have made ,and merited a charter by their trade4 ,,king4 ,make a pickle of rock salt and cold water strong enough to bear an egg1 let a little salt remain in the bottom of the tub2 two quarts of molasses and a quarter pound of saltpetre is sufficient for a cwt4 of beef4 ,it is fit for use in ten days4 ,boil the beef slowly until the bones come out easily1 then wrap it in a towel1 and put a heavy weight on it till cold4 ,,to ,,pickle ,,tongues ,,for ,,boiling4 ,silence is commendable only ,in a neat's tongue dried4 ,,shakspeare4 ,cut off the root1 leaving a little of the kernel and fat4 ,sprinkle some salt1 and let it drain till next day2 then for each tongue1 mix a large spoonful of common salt1 the same of coarse sugar1 and about half as much of saltpetre2 rub it well in1 and do so every day4 ,in a week add another heaped spoonful of salt4 ,if rubbed every day1 a tongue will be ready in a fortnight2 but if only turned in the pickle daily1 it will keep four or five weeks without being too salt4 ,smoke them or plainly dry them1 if you like best4 ,when to be dressed1 boil it extremely tender2 allow five hours1 and if done sooner1 it is easily kept hot4 ,the longer kept after drying1 the higher it will be2 if hard1 it may require soaking three or four hours4 ,,roasted ,,calf',s ,,liver4 ,pray a slice of your liver4 ,,goldsmith4 ,wash and wipe it1 then cut a long hole in it1 and stuff it with crumbs of bread1 chopped1 an anchovy1 a good deal of fat bacon1 onion1 salt1 pepper1 a bit of butter1 and an egg2 sew the liver up1 lard it1 wrap it in a veal caul1 and roast it4 ,serve with good brown gravy and currant jelly4 ,,scotch ,,collops4 ,a cook has mighty things professed2 ,then send us but two dishes nicely dressed1-- ,one called ,scotch ,collops4 ,,king4 ,cut veal in thin bits1 about three inches over and rather round1 beat with a rolling-pin2 grate a little nutmeg over them2 dip in the yolk of an egg1 and fry them in a little butter of a fine brown2 have ready1 warm1 to pour upon them1 half a pint of gravy1 a little bit of butter rubbed into a little flour1 to which put the yolk of an egg1 two large spoonfuls of cream1 and a little salt4 ,do not boil the sauce1 but stir until of a fine thickness to serve with the collops4 ,,stewed ,,fillet ,,of ,,veal4 ,in truth1 ,i'm confounded ,and bothered1 my dear1 'twixt that troublesome boy's 7,bob's7 cookery language1 and ,madame ,le ,roi's4 ,what with fillets of roses and fillets of veal1 ,things garni with lace1 and things garni with eel1 ,one's hair and one's cutlets both en papillote1 ,and a thousand more things ,i shall ne'er have by rote4 ,,moore4 ,bone1 lard1 and stuff a fillet of veal2 half roast and then stew it with two quarts of white stock1 a teaspoonful of lemon pickle1 and one of mushroom ketchup4 ,before serving strain the gravy1 thicken it with butter rolled in flour1 add a little cayenne1 salt1 and some pickled mushrooms2 heat it and pour it over the veal4 ,have ready two or three dozen forcemeat balls to put round it and upon the top4 ,garnish with cut lemon4 ,,calf',s ,,head ,,surprised4 ,and the dish set before them1--,o dish well devised6-- ,was what ,old ,mother ,glasse calls a calf's head surprised4 ,,moore4 ,clean and blanch a calf's head1 boil it till the bones will come out easily1 then bone and press it between two dishes1 so as to give it a headlong form2 beat it with the yolks of four eggs1 a little melted butter1 pepper and salt4 ,divide the head when cold1 and brush it all over with the beaten eggs1 and strew over it grated bread1 which is put over one half2 a good quantity of finely minced parsley should be mixed2 place the head upon a dish1 and bake it of a nice brown color4 ,serve it with a sauce of parsley and butter1 and with one of good gravy1 mixed with the brains1 which have been previously boiled1 chopped1 and seasoned with a little cayenne and salt4 ,,calf',s ,,head ,,roasted4 ,good ,l--d6 to see the various ways ,of dressing a calf's head4 ,,shenstone4 ,wash and clean it well1 parboil it1 take out the bones1 brains1 and tongue2 make forcemeat sufficient for the head1 and some balls with breadcrumbs1 minced suet1 parsley1 grated ham1 and a little pounded veal or cold fowl2 season with salt1 grated nutmeg1 and lemon-peel2 bind it with an egg beaten up2 fill the head with it1 which must then be sewed up1 or fastened with skewers and tied2 while roasting baste it well with butter2 beat up the brains with a little cream1 the yolk of an egg1 some minced parsley1 a little pepper and salt2 blanch the tongue and cut it into slices1 and fry it with the brains1 forcemeat balls1 and thin slices of bacon4 ,serve the head with white or brown thickened gravy1 and place the tongue and forcemeat balls round it4 ,garnish with cut lemon4 ,it will require one hour and a half to roast4 ,,salmis ,,of ,,wild ,,duck4 ,long as1 by bayonets protected1 we ,watties ,may have our full fling at their salmis and pates4 ,,moore4 ,cut off the best parts of a couple of roasted wild ducks1 and put the rest of the meat into a mortar1 with six shallots1 a little parsley1 some pepper1 and a bay leaf2 pound all these ingredients well1 and then put into a saucepan1 with four ladlesful of stock1 half a glass of white wine1 the same of broth1 and a little grated nutmeg2 reduce these to half1 strain them1 and having laid the pieces on a dish1 cover them with the above2 keep the whole hot1 not boiling1 until wanted for table4 ,,stewed ,,duck ,,and ,,peas4 ,i give thee all my kitchen lore1 ,though poor the offering be2 ,i'll tell thee how 'tis cooked1 before ,you come to dine with me4 ,the duck is truss'd from head to heels1 ,then stew'd with butter well1 ,and streaky bacon1 which reveals ,a most delicious smell4 ,when duck and bacon1 in a mass1 ,you in a stewpan lay1 ,a spoon around the vessel pass1 ,and gently stir away2 ,a tablespoonful of flour bring1 ,a quart of water plain1 ,then in it twenty onions fling1 ,and gently stir again4 ,a bunch of parsley1 and a leaf ,of ever verdant bay1 ,two cloves1--,i make my language brief1-- ,then add your peas you may2 ,and let it simmer till it sings ,in a delicious strain2 ,then take your duck1 nor let the strings ,for trussing it remain4 ,the parsley fail not to remove1 ,also the leaf of bay2 ,dish up your duck1--the sauce improve ,in the accustom'd way1 ,with pepper1 salt1 and other things ,i need not here explain2 ,and if the dish contentment brings1 ,you'll dine with me again4 ,,fowl ,a ,,la ,,hollandaise4 ,our courtier walks from dish to dish1 ,tastes from his friends of fowl and fish1 ,tells all their names1 lays down the law1 ,que ca est bon4 ,ah6 goutez ca4 ,,pope4 ,make a forcemeat of grated bread1 half its quantity of minced suet1 an onion1 or a few oysters and some boiled parsley1 season with pepper1 salt1 and grated lemon-peel1 and an egg beaten up to bind it4 ,bone the breast of a good sized young fowl1 put in the forcemeat1 cover the fowl with a piece of white paper buttered1 and roast it half an hour2 make a thick batter of flour1 milk1 and eggs1 take off the paper1 and pour some of the batter over the fowl2 as soon as it becomes dry1 add more1 and do this till it is all crusted over and a nice brown color1 serve it with melted butter and lemon pickle1 or a thickened brown gravy4 ,,boiled ,,turkey4 ,but man1 cursed man1 on turkeys preys1 ,and ,christmas shortens all our days4 ,sometimes with oysters we combine1 ,sometimes assist the savory chine4 ,from the low peasant to the lord1 ,the turkey smokes on every board4 ,,gay4 ,make a stuffing of bread1 salt1 pepper1 nutmeg1 lemon-peel1 a few oysters1 a bit of butter1 some suet1 and an egg2 put this into the crop1 fasten up the skin1 and boil the turkey in a floured cloth to make it very white4 ,have ready some oyster sauce made rich with butter1 a little cream1 and a spoonful of soy1 and serve over the turkey4 ,,devilled ,,turkey4 ,and something's here with name uncivil1 ,for our cook christens it ,a ,devil1 ,a ,devil1 in any shape1 sweet maid1 ,a parson fears not1 ,syntax said2 ,i'll make him minced meat2 'tis my trade4 ,take cold roast turkey legs1 score them well1 season them with salt and plenty of cayenne pepper and mustard1 then broil them4 ,serve them hot4 ,,capon4 ,in good roast beef my landlord sticks his knife1 ,the capon fat delights his dainty wife4 ,,gay4 ,take a quart of white wine1 season the capon with salt1 cloves1 and whole pepper1 a few shallots1 and then put the capon in an earthen pan2 you must take care it has not room to shake2 it must be covered close1 and done over a slow charcoal fire4 ,,chicken ,,croquettes4 ,gargilius1 sleek1 voluptuous lord1 ,a hundred dainties smoke upon his board2 ,earth1 air1 and ocean ransack'd for the feast1 ,in masquerade of foreign olios dress'd4 ,,warton4 ,reduce two spoonfuls of veloute or sauce tournee1 and add to the yolks of four eggs2 put to this the white meat of a chicken1 minced very small1 and well mixed with the sauce2 take it out1 and roll it into balls1 about the size of a walnut2 roll them in breadcrumbs1 giving them an elongated form2 then beat them in some well-beaten egg2 bread them again1 and fry them of a light brown4 ,,leg ,,of ,,mutton4 ,but hang it1 to poets1 who seldom can eat1 ,your very good mutton's a very good treat4 ,,goldsmith4 ,cut off the shank bone1 and trim the knuckle1 put it into lukewarm water for ten minutes1 wash it clean1 cover it with cold water1 and let it simmer very gently1 and skim it carefully2 a leg of nine pounds will take two and a half or three hours1 if you like it thoroughly done1 especially in very cold weather4 ,the liquor the mutton is boiled in1 you may convert into good soup in five minutes1 and ,scotch barley broth4 ,thus managed1 a leg of mutton is a most economical joint4 ,,to ,,cure ,,hams4 ,or urged thereunto by the woes he endured1 ,the way to be smoked1 is the way to be cured4 ,,anonymous4 ,but to the fading palate bring relief1 ,by the ,westphalian ham or ,belgic beef4 ,,king4 ,when the weather will permit1 hang the ham three days2 mix an ounce of saltpetre with one quarter of a pound of bay salt1 ditto common salt1 ditto of coarsest sugar1 and a quart of strong beer2 boil them together1 and pour over immediately on the ham2 turn it twice a day in the pickle for three weeks4 ,an ounce of black pepper1 ditto of pimento in finest powder1 added to the above1 will give still more flavor4 ,cover with bran when wiped1 and smoke from three to four weeks1 as you approve2 the latter will make it harder1 and more of the flavor of ,westphalia4 ,sew hams in hessings1 i4 e4 coarse wrapper1 if to be smoked where there is a strong fire4 ,,ham ,,pies4 ,each mortal has his pleasure2 none deny ,scarsdale his bottle1 ,darby his ham pie4 ,,dodsley4 ,take two pounds of veal cutlets1 cut them in middling sized pieces1 season with pepper and a very little salt2 likewise one of raw or dressed ham1 cut in slices1 lay it alternately in the dish1 and put some forced or sausage meat at the top1 with some stewed mushrooms1 and the yolks of three eggs boiled hard1 and a gill of water2 then proceed as with rumpsteak pie4 ,n4 ,b4 ,the best end of a neck is the fine part for a pie1 cut into chops1 and the chine bone taken away4 ,,roasted ,,hare4 ,turkey and fowl1 and ham and chine1 ,on which the cits prefer to dine1 ,with partridge1 too1 and eke a ,hare1 ,the luxuries of country fare1 ,she nicely cooked with bounteous care4 ,cut the skin from a hare that has been well soaked1 put it on the spit1 and rub it well with ,madeira1 pricking it in various places that it may imbibe plenty of wine2 cover it entirely with a paste1 and roast it4 ,when done1 take away the paste1 rub it quickly over with egg1 sprinkle breadcrumbs1 and baste it gently with butter 7still keeping it turning before the fire71 until a crust is formed over it1 and it is of a nice brown color2 dish it over some espagnole with ,madeira wine boiled in it2 two or three cloves may be stuck into the knuckles1 if you think proper4 ,,fricaseed ,,rabbits4 ,your rabbits fricaseed and chicken1 ,with curious choice of dainty picking1 ,each night got ready at the ,crown1 ,with port and punch to wash 'em down4 ,,lloyd4 ,take two fine white rabbits1 and cut them in pieces2 blanch them in boiling water1 and skim them for one minute2 stir a few trimmings of mushrooms in a stewpan over the fire1 with a bit of butter1 till it begins to fry1 then stir in a spoonful of flour2 mix into the flour1 a little at a time1 nearly a quart of good consomme1 which set on the fire1 and when it boils put the rabbits in1 and let them boil gently till done2 then put them in another stewpan1 and reduce the sauce till nearly as thick as paste2 mix in about half a pint of good boiling cream1 and when it becomes the thickness of bechamelle sauce in general1 squeeze it through the tammy to the rabbits2 make it very hot1 put in a few mushrooms1 the yolk of an egg1 a little cream1 and then serve it to table4 ,,birds4 ,,to ,,roast ,,pheasants4 ,little birds fly about with the true pheasant taint1 ,and the geese are all born with the liver#ef-99 complaint4 ,,moore4 ,chop some fine raw oysters1 omitting the head part1 mix them with salt and nutmeg1 and add some beaten yolk of egg to bind the other ingredients4 ,cut some very thin slices of cold ham or bacon1 and cover the birds with them1 then wrap them in sheets of paper well buttered1 put them on the spit1 and roast them before a clear fire4 ,,to ,,roast ,,ortolans4 ,with all the luxury of statesmen dine1 ,on daily feasts of ortolans and wine4 ,,cawthorn4 ,put into every bird an oyster1 or a little butter mixed with some finely sifted breadcrumbs4 ,dredge them with flour4 ,run a small skewer through them1 and tie them on the spit4 ,baste them with lard or fresh butter4 ,they will be done in ten minutes4 ,reed birds are very fine made into little dumplings with a thin crust of flour and butter1 and boiled about twenty minutes4 ,each must be tied in a separate cloth4 ,,woodcocks4 ,and as for your juries--who would not set o'er them ,a jury of tasters1 with woodcocks before them8 ,,moore4 ,woodcocks should not be drawn1 as the trail is by the lovers of haut gout considered a bonne bouche4 ,truss their legs close to the body1 and run an iron skewer through each thigh1 and put them to roast before the fire2 toast a slice of bread for each bird1 lay them in the dripping-pan under the bird to catch the trail2 baste them with butter1 and froth them with flour2 lay the toast on a hot dish1 and the birds on the toast2 pour some good beef gravy into the dish1 and send some up in a boat4 ,twenty or thirty minutes will roast them4 ,some epicures like this bird very much underdone1 and direct that the woodcock should be just introduced to the cook1 for her to show it to the fire1 then send it to table4 ,,birds ,,potted4 ,it tastes of the bird1 however1 said the old woman1 and she cooked the rail of the fence on which the crow had been sitting4 ,when birds have come a great way1 they often smell so bad that they can scarcely be borne from the rankness of the butter1 by managing them in the following manner1 they may be as good as ever4 ,set a large saucepan of clean water on the fire1 when it boils take off the butter at the top1 then take the fowls out one by one1 throw them in the saucepan of water half a minute1 whip it out1 and dry it in a cloth inside and out1 continue till they are all done2 scald the pot clean1 when the birds are quite cold1 season them with mace1 pepper1 and salt according to taste1 put them down close in a pot1 and pour clarified butter over them4 ,,larks4 ,what say you1 lads8 is any spark ,among you ready for a lark8 ,,moore4 ,these delicate little birds are in high season in ,november4 ,when they are thoroughly picked1 gutted1 and cleansed1 truss them2 do them over with the yolk of an egg1 and then roll them in breadcrumbs2 spit them on a lark spit2 ten or fifteen minutes will be sufficient time to roast them in1 before a quick fire2 whilst they are roasting1 baste them with fresh butter1 and sprinkle them with breadcrumbs till they are well covered with them4 ,fry some grated bread in butter4 ,set it to drain before the fire1 that it may harden2 serve the crumbs in the dish under the larks1 and garnish with slices of lemon4 ,,footnotes3 #ef-99 ,the process by which the liver of the unfortunate goose is enlarged1 in order to produce that richest of all dainties1 the foie gras1 of which such renowned pates are made at ,strasbourg and ,toulouse1 is thus described in the ,cours ,gastronomique3 ,on deplumes l'estomac des oies2 on attache ensuite ces animaux aux chenets d'une cheminee1 et on le nourrit devant le feu4 ,la captivite et la chaleur donnent a ces volatiles une maladie hepatique1 qui fait gonfler leur foie4 ,,miscellaneous4 ,,stuffing ,,for ,,veal4 ,poor ,roger ,fowler1 who'd a generous mind1 ,nor would submit to have his hand confined1 ,but aimed at all1--yet never could excel ,in anything but stuffing of his veal4 ,good stuffing has always been considered a chief thing in cookery4 ,mince a quarter of a pound of beef suet or marrow1 the same weight of breadcrumbs1 two drachms of parsley leaves1 a drachm and a half of sweet marjoram or lemon thyme1 and the same of grated lemon-peel and onion chopped as fine as possible1 a little pepper and salt2 pound thoroughly together with the yolk and white of two eggs1 and secure it in the veal with a skewer1 or sew it in with a bit of thread4 ,,forcemeat ,,balls4 ,and own they gave him a lively notion1 ,what his own forced meat balls would be4 ,,moore4 ,take an equal quantity of lean veal scraped1 and beef suet shred1 beat them in a marble mortar1 add pepper1 salt1 cloves1 pounded lemon-peel1 and nutmeg grated1 parsley1 and sweet herbs chopped fine1 a little shallot and young onion1 a few breadcrumbs grated fine1 and yolk of egg1 sufficient to work it light2 roll this into balls with a little flour1 and fry them4 ,,vol ,,au ,,vent4 ,boy1 tell the cook ,i love all nicknackeries1 ,fricasees1 vol au vents1 puffs1 and gimcrackeries4 ,,moore4 ,roll off tart paste till about the eighth of an inch thick1 then with a tin cutter made for that purpose cut out the shape 7about the size of the bottom of the dish you intend sending to table71 lay it on a baking-plate with paper1 rub the paste over with the yolk of an egg4 ,roll out good puff paste an inch thick1 stamp it with the same cutter1 and lay it on the tart paste2 then take a cutter two sizes smaller1 and press it in the centre nearly through the puff paste2 rub the top with yolk of egg1 and bake it in a quick oven about twenty minutes1 of a light-brown color when done2 take out the paste inside the centre mark1 preserving the top1 put it on a dish in a warm place1 and when wanted fill it with a white fricasee of chicken1 rabbit1 ragout of sweetbread1 or any other entree you wish4 ,serve hot4 ,,oyster ,,pattie4 ,de ,beringhen4 ,in the next room there's a delicious pate1 let's discuss it4 ,baradas4 ,pshaw6 a man filled with a sublime ambition has no time to discuss your pates4 ,de ,beringhen4 ,pshaw6 and a man filled with as sublime a pate has no time to discuss ambition4 ,gad1 ,i have the best of it4 ,,bulwer',s ,,richelieu4 ,beard a quart of fine oysters1 strain the liquor and add them to it4 ,cut into thin slices the kidney-fat of a loin of veal2 season them with white pepper1 salt1 mace1 and grated lemon-peel2 lay them on the bottom of a pie-dish1 put in the oysters and liquor1 with a little more seasoning2 put over them the marrow of two bones4 ,lay a border of puff paste around the edge of the dish1 cover it with paste1 and bake it nearly three quarters of an hour4 ,,patties ,,for ,,fried ,,bread4 ,seducing young pates1 as ever could cozen ,one out of one's appetite1 down by the dozen4 ,,moore4 ,cut the crumb of a loaf of bread into square or round pieces1 nearly three inches high1 and cut bits the same width for tops4 ,mark them neatly with a knife2 fry the bread of a light-brown color in clarified beef-dripping or fine lard2 scoop out the inside crumb2 take care not to go too near the bottom2 fill them with mince-meat prepared as for patties1 with stewed oysters or with sausage meat2 put on the tops1 and serve them on a napkin4 ,,macaroni ,,gratin4 ,where so ready all nature its cookery yields1 ,macaroni au ,parmesan grows in the fields4 ,,moore4 ,lay fried bread pretty closely round a dish2 boil your macaroni in the usual way1 and pour it into the dish2 smooth it all over1 and strew breadcrumbs on it1 then a pretty thick layer of grated ,parmesan cheese2 drop a little melted butter on it1 and put it in the oven to brown4 ,,truffles4 ,what will not ,luxury taste8 ,earth1 sea and air ,are daily ransacked for the bill of fare4 ,,gay4 ,the truffle1 like the mushroom1 is a species of fungus1 common in ,france and ,italy2 it is generally about eight to ten inches below the surface of the ground4 ,as it imparts a most delicious flavor1 it is much used in cookery4 ,being dug out of the earth1 it requires a great deal of washing and brushing4 ,it loses much of its flavor when dried4 ,,to ,,stew ,,mushrooms4 ,muse1 sing the man that did to ,paris go1 ,that he might taste their soups and mushrooms know4 ,,king4 ,take a pint of white stock2 season it with salt1 pepper1 and a little lemon pickle1 thicken it with a bit of butter rolled in flour2 clean and peel the mushrooms1 sprinkle them with a very little salt1 boil them for three minutes2 put them into the gravy when it is hot1 and stew them for fifteen minutes4 ,,sauces4 ,,mushroom ,,ketchup4 ,if you please1 ,i'll taste your tempting toasted cheese1 ,broiled ham1 and nice mushroom'd ketchup4 ,if you love good ketchup1 gentle reader1 make it yourself1 after the following directions1 and you will have a delicious relish for made dishes1 ragouts1 soup1 sauces1 or hashes4 ,mushroom gravy approaches the nature and flavor of made gravy1 more than any vegetable juice1 and is the superlative substitute for it2 in meagre soups and extempore gravies1 the chemistry of the kitchen has yet contrived to agreeably awaken the palate and encourage the appetite4 ,a couple quarts of double ketchup1 made according to the following receipt1 will save you some score pounds of meat1 besides a vast deal of time and trouble1 as it will furnish1 in a few minutes1 as good sauce as can be made for either fish1 flesh1 or fowl4 ,i believe the following is the best way for preparing and extracting the essence of mushrooms1 so as to procure and preserve their flavor for a considerable length of time4 ,look out for mushrooms1 from the beginning of ,september4 ,take care of the right sort and fresh gathered4 ,full-grown flaps are to be preferred4 ,put a layer of these at the bottom of a deep earthen pan1 and sprinkle them with salt2 then another layer of mushrooms1 and some more salt on them1 and so on1 alternately1 salt and mushrooms2 let them remain two or three hours1 by which time the salt will have penetrated the mushrooms1 and rendered them easy to break2 then pound them in a mortar1 or mash them well with your hands1 and let them remain for a couple of days1 not longer1 stirring them up1 and mashing them well each day2 then pour them into a stone jar1 and to each quart add an ounce and a half of whole black pepper1 and half an ounce of allspice2 stop the jar very close1 and set in a stewpan of boiling water1 and keep it boiling for two hours at least4 ,take out the jar1 and pour the juice1 clear from the settlings1 through a hair sieve 7without squeezing the mushrooms71 into a clean stewpan2 let it boil very gently for half an hour4 ,those who are for superlative ketchup1 will continue the boiling till the mushroom juice is reduced to half the quantity4 ,there are several advantages attending this concentration3 it will keep much better1 and only half the quantity required2 so you can flavor sauce1 c41 without thinning it2 neither is this an extravagant way of making it1 for merely the aqueous part is evaporated4 ,skim it well1 and pour it into a clean dry jar or jug2 cover it close1 and let it stand in a cool place till next day2 then pour it off as gently as possible 7so as not to disturb the settlings at the bottom of the jug71 through a tamis or thick flannel bag1 till it is perfectly clear2 add a tablespoonful of good brandy to each pint of ketchup1 and let it stand as before2 a fresh sediment will be deposited1 from which the ketchup is to be quietly poured off and bottled in pints or half pints 7which have been washed in brandy or spirits74 ,it is best to keep it in such quantities as are soon used4 ,take especial care that it is closely corked and sealed down4 ,if kept in a cool dry place1 it may be preserved for a long time2 but if it be badly corked1 and kept in a damp place1 it will soon spoil4 ,examine it from time to time1 by placing a strong light behind the neck of the bottle1 and if any pellicle appears about it1 boil it up again with a few peppercorns4 ,,superlative ,,sauce4 ,who praises1 in this sauce enamor'd age1 ,calm1 healthful temperance1 like an ,indian sage8 ,,warton4 ,claret or ,port wine and mushroom ketchup1 a pint of each2 half a pint of walnut or other pickle liquor2 pounded anchovies1 four ounces2 fresh lemon-peel1 pared very thin1 an ounce2 peeled and sliced eschalots1 the same2 scraped horseradish1 ditto2 allspice and black pepper1 powdered1 half an ounce each2 cayenne1 one drachm1 or curry powder1 three drachms2 celery seed1 bruised1 one drachm2 all avoirdupois weight4 ,put these into a wide-mouthed bottle1 stop it close1 shake it every day for a fortnight1 and strain it 7when some think it improved by the addition of a quarter of a pint of soy or thick browning71 and you will have a delicious double relish4 ,dr4 ,kitchener says1 this composition is one of the chefs d'oeuvres of many experiments he has made1 for the purpose of enabling good housewives to prepare their own sauces2 it is equally agreeable with fish1 game1 poultry1 or ragouts1 c42 and as a fair lady may make it herself1 its relish will be not a little augmented1 that all the ingredients are good and wholesome4 ,obs4 ,under an infinity of circumstances1 a cook may be in want of the substances necessary to make sauce2 the above composition of the several articles from which the various gravies derive their flavor1 will be found a very admirable extemporaneous substitute4 ,by mixing a large tablespoonful with a quarter of a pint of thickened melted butter1 or broth1 five minutes will finish a boat of very relishing sauce1 nearly equal to drawn gravy1 and as likely to put your lingual nerves into good humor as anything ,i know4 ,,mint ,,sauce4 ,live bullion1 says merciless ,bob1 which ,i think ,would1 if coined with a little mint sauce1 be delicious4 ,,moore4 ,wash half a handful of nice1 young1 fresh-gathered green mint 7to this add one-third the quantity of parsley71 pick the leaves from the stalks1 mince them very fine1 and put them into a sauce-boat1 with a teaspoonful of moist sugar and four tablespoonfuls of vinegar4 ,,cranberry ,,sauce4 ,our fathers most admired their sauces sweet1 ,and often asked for sugar with their meat4 ,,king4 ,wash a quart of ripe cranberries1 and put them into a pan with just about a teacup of water2 stew them slowly and stir them frequently1 particularly after they begin to burst4 ,they require a great deal of stewing1 and should be like marmalade when done4 ,when they are broken and the juice comes out1 stir in a pound of white sugar4 ,when they are thoroughly done1 put them into a deep dish1 and set them away to get cold4 ,you may strain the pulp through a cullender or sieve into a mould1 and when it is a firm shape send it to table4 ,cranberry sauce is eaten with roast fowl1 turkey1 c4 ,,caper ,,sauce4 ,along these shores ,neglected trade with difficulty toils1 ,collecting slender stores2 the sun-dried grape1 ,or capers from the rock1 that prompt the taste ,of luxury4 ,,dyer4 ,to make a quarter of a pint1 take a tablespoonful of capers and two teaspoonfuls of vinegar4 ,the present fashion of cutting capers is to mince one-third of them very fine1 and divide the others in half2 put them into a quarter of a pint of melted butter1 or good thickened gravy2 stir them the same way as you did the melted butter1 or it will oil4 ,some boil and mince fine a few leaves of parsley or chevrel or tarragon1 and add to the sauce2 others1 the juice of half a ,seville orange or lemon4 ,,vegetables4 ,grateful and salutary ,spring6 the plants ,which crown thy numerous gardens1 and invite ,to health and temperance1 in the simple meal1 ,unstain'd with murder1 undefil'd with blood1 ,unpoison'd with rich sauces1 to provoke ,the unwilling appetite to gluttony4 ,for this1 the bulbous esculents their roots ,with sweetness fill2 for this1 with cooling juice ,the green herb spreads its leaves2 and opening buds ,and flowers and seeds with various flavors tempts ,th' ensanguined palate from its savage feast4 ,,dodsley4 ,as to the quality of vegetables1 the middle size are preferred to the largest or smallest2 they are more tender1 juicy1 and full of flavor1 just before they are quite full grown4 ,freshness is their chief value and excellence1 and ,i should as soon think of roasting an animal alive1 as of boiling a vegetable after it is dead4 ,to boil them in soft water will preserve the color best of such as are green2 if you have only hard water1 put to it a teaspoonful of carbonate of potash4 ,take care to wash and cleanse them thoroughly from dust1 dirt1 and insects4 ,this requires great attention4 ,if you wish to have vegetables delicately clean1 put on your pot1 make it boil1 put a little salt in it1 and skim it perfectly clean before you put in the greens1 c41 which should not be put in till the water boils briskly2 the quicker they boil1 the greener they will be4 ,when the vegetables sink1 they are generally done enough1 if the water has been kept constantly boiling4 ,take them up immediately1 or they will lose their color and goodness4 ,drain the water from them thoroughly before you send them to table4 ,this branch of cookery requires the most vigilant attention4 ,,to ,,dress ,,salad4 ,two large potatoes1 pressed through kitchen sieve1 ,smoothness and softness to the salad give2 ,of mordant mustard add a single spoon2 ,distrust the condiment that bites too soon2 ,but deem it not1 thou man of herbs1 a fault1 ,to add a double quantity of salt4 ,four times the spoon with oil of ,lucca crown1 ,and twice with vinegar procured from town2 ,true flavor needs it1 and your poet begs ,the pounded yellow of two boiled eggs2 ,let onion's atoms lurk within the bowl1 ,and1 scarce suspected1 animate the whole2 ,and1 lastly1 in the flavored compound toss ,a magic spoonful of anchovy sauce4 ,o great and glorious6 ,o herbaceous treat6 ',twould tempt the dying anchorite to eat1 ,back to the world he'd turn his weary soul1 ,and plunge his fingers in the salad bowl4 ,,rev4 ,,sidney ,,smith4 ,if the herbs be young1 fresh-gathered1 trimmed neatly1 and drained dry and the sauce-maker ponders patiently over the above directions1 he cannot fail of obtaining the fame of being a very accomplished salad-dresser4 ,,onions4 ,the things we eat1 by various juice control ,the narrowness or largeness of our soul4 ,onions will make e'en heirs or widows weep2 ,the tender lettuce brings on softer sleep4 ,,king4 ,peel a pint of button onions1 and put them in water till you want to put them on to boil2 put them into a stewpan1 with a quart of cold water2 let them boil till tender2 they will take 7according to their size and age7 from half an hour to an hour4 ,,artichokes4 ,whose appetites would soon devour ,each cabbage1 artichoke1 and flower4 ,,cawthorne4 ,soak them in cold water1 wash them well1 then put them into plenty of boiling water1 with a handful of salt1 and let them boil gently till tender1 which will take an hour and a half or two hours4 ,the surest way to know when they are done enough is to draw out a leaf4 ,trim them and drain them on a sieve1 and send up melted butter with them1 which some put into small cups1 so that each guest may have one4 ,,lima ,,beans4 ,now fragrant with the bean's perfume1 ,now purpled with the pulse's bloom1 ,might well with bright allusions store me2 ,but happier bards have been before me4 ,,shenstone4 ,these are generally considered the finest of all beans1 and should be gathered young4 ,shell them1 lay them in a pan of cold water1 and then boil them about two hours1 or till they are quite soft2 drain them well1 and add to them some butter4 ,they are destroyed by the first frost1 but can be kept during the winter by gathering them on a dry day1 when full grown1 but not the least hard1 and putting them in their pods into a keg4 ,throw some salt into the bottom of the keg1 and cover it with a layer of bean pods1 then add more salt1 and then another layer of beans in their pods1 till the keg is full4 ,press them down with a heavy weight1 cover the keg closely1 and keep it in a cool1 dry place4 ,before you use them1 soak the pods all night in cold water1 the next day shell them1 and soak the beans till you are ready to boil them4 ,,potatoes4 ,leeks to the ,welsh1 to ,dutchmen butter's dear2 ,of ,irish swains1 potatoes is the cheer4 ,,gay4 ,wash them1 but do not pare or cut them1 unless they are very large4 ,fill a saucepan half full of potatoes of equal size 7or make them so by dividing the larger ones71 put to them as much cold water as will cover them about an inch2 they are sooner boiled1 and more savory than when drowned in water4 ,most boiled things are spoiled by having too little water2 but potatoes are often spoiled by having too much2 they must be merely covered1 and a little allowed for waste in boiling1 so that they may be just covered at the finish4 ,set them on a moderate fire till they boil2 then take them off1 and put them by the side of the fire to simmer slowly till they are soft enough to admit a fork4 ,place no dependence on the usual test of their skins cracking1 which1 if they are boiled fast1 will happen to some potatoes when they are not half done1 and the insides quite hard4 ,then pour the water off--7if you let the potatoes remain in the water a moment after they are done enough1 they will become waxy and watery71--uncover the saucepan1 and set it at such a distance from the fire as will secure it from burning2 their superfluous moisture will evaporate1 and the potatoes will be perfectly dry and mealy4 ,you may afterwards place a napkin1 folded up to the size of the saucepan's diameter1 over the potatoes1 to keep them hot and mealy till wanted4 ,this method of managing potatoes is in every respect equal to steaming them1 and they are dressed in half the time4 ,there is such an infinite variety of sorts and sizes of potatoes1 it is impossible to say how long they will take doing3 the best way is to try them with a fork4 ,moderate sized potatoes will generally be done enough in fifteen or twenty minutes4 ,,peas4 ,your infant peas to asparagus prefer2 ,which to the supper you may best defer4 ,,king4 ,young green peas1 well dressed1 are among the most delicious delicacies of the vegetable kingdom4 ,they must be young4 ,it is equally indispensable that they be fresh gathered1 and cooked as soon as they are shelled1 for they soon lose both their color and sweetness4 ,after being shelled1 wash them1 drain them in a cullender1 put them on1 in plenty of boiling water1 with a teaspoonful of salt2 boil them till they become tender1 which1 if young1 will be less than half an hour2 if old1 they will require more than an hour4 ,drain them in a cullender1 and put them into a dish1 with a slice of fresh butter in it4 ,some people think it an improvement to boil a small bunch of mint with the peas2 it is then minced finely1 and laid in small heaps at the end or sides of the dish4 ,if peas are allowed to stand in the water1 after being boiled1 they lose their color4 ,,rice4 ,every week dispense ,english beans or ,carolinian rice4 ,,grainger4 ,wash the rice perfectly clean2 put on one pound in two quarts of cold water2 let it boil twenty minutes2 strain it through a sieve1 and put it before the fire2 shake it up with a fork every now and then1 to separate the grains1 and make it quite dry4 ,serve it hot4 ,,turnips4 ,on turnips feast whene'er you please1 ,and riot in my beans and peas4 ,,gay4 ,wash1 peel1 and boil them till tender1 in water with a little salt2 serve them with melted butter4 ,or they may be stewed in a pint of milk1 thickened with a bit of butter rolled in flour1 and seasoned with salt and pepper1 and served with the sauce4 ,,spinach4 ,much meat doth ,gluttony procure1 ,to feed men fat as swine2 ,but he's a frugal man1 indeed1 ,that on the leaf can dine4 ,pick it very carefully1 and wash it thoroughly two or three times2 then put it on in boiling water with a little salt2 let it boil nearly twenty minutes4 ,put it into a cullender2 hold it under the watercock1 and let the water run on it for a minute4 ,put it into a saucepan2 beat it perfectly smooth with a wooden spoon2 add a bit of butter1 and three tablespoonfuls of cream4 ,mix it well together1 and make it hot before serving4 ,,asparagus4 ,at early morn1 ,i to the market haste1 7,studious in everything to please thy taste72 ,a curious fowl and 'sparagus ,i chose1 7,for ,i remembered you were fond of those74 ,,gay4 ,boil asparagus in salt and water till it is tender at the stalk1 which will be in twenty or thirty minutes4 ,great care must be taken to watch the exact time of its becoming tender4 ,toast some bread2 dip it lightly in the liquor the asparagus was boiled in1 and lay it in the middle of the dish2 melt some butter2 lay the asparagus upon the toast1 which must project beyond the asparagus1 that the company may see that there is toast4 ,,carrots4 ,and when his juicy salads fail'd1 ,slic'd carrots pleased him well4 ,,cowper4 ,let them be well washed and brushed1 not scraped4 ,if young spring carrots1 an hour is enough4 ,when done1 rub off the peels with a clean coarse cloth1 and slice them in two or four1 according to their size4 ,the best way to try if they are boiled enough1 is to pierce them with a fork4 ,,leeks4 ,with carrots red1 and turnips white1 ,and leeks1 ,cadwallader's delight1 ,and all the savory crop that vie ,to please the palate and the eye4 ,,grainger4 ,leeks are most generally used for soups1 ragouts1 and other made dishes4 ,they are very rarely brought to table2 in which case dress them as follows4 ,put them in the stock pot till about three parts done2 then take them out1 drain and soak them in vinegar seasoned with pepper1 salt1 and cloves2 drain them again1 stuff their hearts with a farce1 dip them in butter1 and fry them4 ,,to ,,dry ,,herbs4 ,herbs too she knew1 and well of each could speak ,that in her garden sipp'd the silvery dew1 ,where no vain flower disclosed a gaudy streak1 ,but herbs1 for use and physic1 not a few ,of gray renown1 within those borders grew1-- ,the tufted basil1 pun-provoking thyme1 ,fresh balm1 and marigold of cheerful hue1 ,the lowly gill1 that never dares to climb1 ,and more ,i fain would sing1 disdaining here to rhyme4 ,,shenstone4 ,it is very important to know when the various seasons commence for picking sweet and savory herbs for drying4 ,care should be taken that they are gathered on a dry day1 by which means they will have a better color when dried4 ,cleanse them well from dirt and dust1 cut off the roots1 separate the bunches into smaller ones1 and dry them by the heat of the stove1 or in a ,dutch oven before a common fire1 in such quantities at a time1 that the process may be speedily finished1 i4 e4 ,kill 'em quick1 says a great botanist2 by this means their flavor will be best preserved4 ,there can be no doubt of the propriety of drying1 c41 hastily by the aid of artificial heat1 rather than by the heat of the sun4 ,in the application of artificial heat1 the only caution requisite is to avoid burning2 and of this a sufficient test is afforded by the preservation of the color4 ,the best method to preserve the flavor of aromatic plants is to pick off the leaves as soon as they are dried1 and to pound them1 and put them through a hair sieve1 and keep them in well-stopped bottles labelled4 ,,pickles4 ,,mangoes4 ,what lord of old would bid his cook prepare ,mangoes1 potargo1 champignons1 caviare6 ,,king4 ,there is a particular sort of melon for this purpose4 ,cut a square small piece out of one side1 and through that take out the seeds1 mix with them mustard seeds and shred garlic1 stuff the melon as full as the space will allow1 and replace the square piece4 ,bind it up with small new pack-thread4 ,boil a good quantity of vinegar1 to allow for wasting1 with peppers1 salt1 ginger1 and pour it boiling over the mangoes1 four successive days2 the last day put flour of mustard and scraped horseradish into the vinegar just as it boils up4 ,observe that there is plenty of vinegar4 ,all pickles are spoiled1 if not well covered4 ,,pickled ,,cabbage4 ,lives in a cell1 and eats from week to week ,a meal of pickled cabbage and ox cheek4 ,,cawthorne4 ,choose two middling-sized1 well-colored and firm red cabbages1 shred them very finely1 first pulling off the outside leaves2 mix with them nearly half a pound of salt2 tie it up in a thin cloth1 and let it hang for twelve hours2 then put it into small jars1 and pour over it cold vinegar that has been boiled with a few barberries in it4 ,boil in a quart of vinegar1 three bits of ginger1 half an ounce of pepper1 and a quarter of an ounce of cloves4 ,when cold1 pour it over the red cabbage4 ,tie the jar closely with bladder4 ,,sweetmeats4 ,,to ,,clarify ,,sugar4 ',mongst salts essential1 sugar wins the palm1 ,for taste1 for color1 and for various use4 ,o'er all thy works let cleanliness preside1 ,child of frugality2 and as the scum ,thick mantles o'er the boiling wave1 do thou ,the scum that mantles carefully remove4 ,,grainger4 ,whereof little ,more than a little is by much too much4 ,,shakspeare4 ,to every three pounds of loaf sugar1 allow the beaten white of an egg and a pint and a half of water2 break the sugar small1 put it into a nicely cleaned brass pan1 pour the water over it2 let it stand some time before it be put upon the fire1 then add the beaten white of the egg2 stir it till the sugar be entirely dissolved2 when it boils up1 pour in a quarter of a pint of cold water1 let it boil up a second time1 take it off the fire1 let it settle for fifteen minutes1 carefully take off all the scum1 let it boil again till sufficiently thick2 in order to ascertain which1 drop a little from a spoon into a jar of cold water1 and if it become quite hard1 it is sufficiently done1 and the fruit to be preserved must instantly be put in and boiled4 ,,currant ,,jelly4 ,he snuffs far off the anticipated joy1 ,jelly and ven'son all his thoughts employ4 ,,cowper4 ,currant1 grape1 and raspberry jelly are all made precisely in the same manner4 ,when the fruit is full ripe1 gather it on a dry day4 ,as soon as it is nicely picked1 put it into a jar1 and cover it down very close4 ,set the jar in a saucepan1 about three parts filled with cold water2 put it on a gentle fire1 and let it simmer for about half an hour4 ,take the pan from the fire1 and pour the contents of the jar into a jelly-bag1 pass the juice through a second time2 do not squeeze the bag4 ,to each pint of juice1 add a pound and a half of very good lump sugar pounded1 when it is put into a preserving pan2 set it on the fire1 and boil it gently1 stirring and skimming it the whole time 7about thirty or forty minutes71 i4 e4 till no more scum rises1 and it is perfectly clear and fine2 pour it warm into pots1 and when cold1 cover them with paper wetted in brandy4 ,half a pint of this jelly dissolved in a pint of brandy or vinegar will give you an excellent currant or raspberry brandy or vinegar4 ,obs4 ,jellies from the fruits are made in the same way1 and cannot be preserved in perfection without plenty of good sugar4 ,the best way is the cheapest4 ,,apple ,,jelly4 ,the board was spread with fruits and wine2 ,with grapes of gold1 like those that shine ,on ,caslin's hills2 pomegranates1 full ,of melting sweetness1 and the pears ,and sunniest apples that ,cabul ,in all its thousand gardens bears4 ,,moore4 ,pare and mince three dozen juicy1 acid apples2 put them into a pan2 cover them with water1 and boil them till very soft2 strain them through a thin cloth or flannel bag2 allow a pound of loaf sugar to a pint of juice1 with the grated peel and juice of six lemons4 ,boil it for twenty minutes2 take off the scum as it rises4 ,,cherry ,,jelly4 ,with rich conserve of ,visna cherries1 ,of orange flower1 and of those berries ,that----4 ,,moore4 ,take the stones and stalks from two pounds of clear1 fine1 ripe cherries2 mix them with a quarter of a pound of red currants1 from which the seeds have been extracted2 express the juice from these fruits2 filter1 and mix it with three quarters of a pound of clarified sugar1 and one ounce of isinglass4 ,replace the vessel on the fire with the juice1 and add to it a pound and a half of sugar1 boiled a conserve4 ,boil together a few times1 and then pour the conserve into cases4 ,,calves' ,,feet ,,jelly4 ,nature hates vacuums1 as you know1 ,we1 therefore1 will descend below1 ,and fill1 with dainties nice and light1 ,the vacuum in your appetite4 ,besides1 good wine and dainty fare ,are sometimes known to lighten care2 ,nay1 man is often brisk or dull1 ,as the keen stomach's void or full4 ,to four feet add four quarts of water2 let them boil on a slow fire till the flesh is parted from the bones1 and the quantity reduced to half2 strain it carefully1 and the next morning remove the feet and sediment4 ,add the rind of two lemons1 the juice of five lemons1 one and a half pounds of white sugar1 a stick of cinnamon1 a little nutmeg1 a pint of sherry wine1 half a teacupful of brandy2 beat the white of ten eggs to a froth1 and put them into the pan with their shells2 let it boil ten minutes1 when throw in a teacupful of cold water4 ,strain it through a flannel bag1 first dipped into boiling water4 ,,pineapple ,,preserve4 ,and the sun's child1 the mail'd anana1 yields ,his regal apple to the ravish'd taste4 ,,grainger4 ,pare your pineapple2 cut it in small pieces1 and leave out the core4 ,mix the pineapple with half a pound of powdered white sugar1 and set it away in a covered dish till sufficient juice is drawn out to stew the fruit in4 ,stew the pineapple in the sugar and juice till quite soft1 then mash it to a marmalade with the back of a spoon1 and set it away to cool2 pour it in tumblers1 cover them with paper1 gum-arabicked on4 ,,eggs4 ,,omelet4 ,though many1 ,i own1 are the evils they've brought us1 ,though ,r9999al99y's here on her very last legs2 ,yet who can help loving the land that has taught us ,six hundred and eighty-five ways to dress eggs6 ,,moore4 ,take as many eggs as you think proper2 break them into a pan1 with some salt and chopped parsley2 beat them well1 and season them according to taste4 ,have ready some onion1 chopped small2 put some butter into a fryingpan1 and when it is hot1 put in your chopped onion1 giving them two or three turns2 then add your eggs to it1 and fry the whole of a nice brown4 ,you must only fry one side2 serve the fried side uppermost4 ,,to ,,poach ,,eggs4 ,but1 after all1 what would you have me do1 ,when1 out of twenty1 ,i can please not two8 ,one likes the pheasant's wing1 and one the leg2 ,the vulgar boil1 the learned poach an egg2 ,hard task to hit the palate of such guests1 ,when ,oldfield loves what ,dartineuf detests4 ,,pope4 ,the cook who wishes to display her skill in poaching1 must endeavor to procure eggs that have been laid a couple of days2 those that are new laid are so milky1 that1 take all the care you can1 your cooking of them will seldom procure you the praise of being a prime poacher4 ,you must have fresh eggs1 or it is equally impossible4 ,the beauty of a poached egg is for the yolk to be seen blushing through the white1 which should only be just sufficiently hardened to form a transparent veil for the egg4 ,have some boiling water in a teakettle2 pass as much of it through a clean cloth as will half fill a stewpan2 break the egg into a cup1 and when the water boils remove the stewpan from the stove1 and gently slip the egg into it2 it must stand till the white is set2 then put it on a very moderate fire1 and as soon as the water boils1 the egg is ready4 ,take it up with a slicer1 and neatly place it on a piece of toast4 ,,boiled ,,eggs4 ,on holydays1 an egg or two at most2 ,but her ambition never reached to roast4 ,,chaucer4 ,the fresher laid the better4 ,put them into boiling water2 if you like the white just set1 about two minutes' boiling is enough4 ,a new-laid egg will take a little more4 ,if you wish the yolk to be set1 it will take three1 and to boil it hard for a salad1 ten minutes4 ,a new-laid egg will require longer boiling than a stale one by half a minute4 ,,fried ,,eggs4 ,go work1 hunt1 exercise 7he thus begun71 ,then scorn a homely dinner if you can2 ,fried eggs1 and herbs1 and olives1 still we see3 ,this much is left of old simplicity4 ,,pope4 ,eggs boiled hard1 cut into slices1 and fried1 may be served as a second course dish1 to eat with roast chicken4 ,,eggs ,,and ,,bread4 ,never go to ,france1 ,unless you know the lingo2 ,if you do1 like me1 ,you'll repent1 by jingo4 ,starving like a fool1 ,and silent as a mummy1 ,there ,i stood alone1 ,a nation with a dummy4 ,signs ,i had to make ,for every little notion2 ,limbs all going like ,a telegraph in motion2 ,if ,i wanted bread1 ,my jaws ,i set a-going1 ,and asked for new laid eggs ,by clapping hands and crowing4 ,put half a handful of breadcrumbs into a saucepan1 with a small quantity of cream1 sugar1 and nutmeg1 and let it stand till the bread has imbibed all the cream2 then break ten eggs into it1 and having beaten them up together1 fry it like an omelet4 ,,omelette ,,souffle4 ,where is my favorite dish8 he cried2 ,let some one place it by my side6 ,,donne4 ,beat up the yolks of eight eggs1 and the whites of four 7set aside the remaining whites71 with a spoonful of water1 some salt1 sugar1 and the juice of a lemon2 fry this1 and then put it on a dish4 ,whip the four whites which were set aside to a froth with sugar1 and place it over the fried eggs2 bake it for a few minutes4 ,,desserts4 ,,puff ,,paste4 ,the puffs made me light1 ,and now that's all over1 ,i'm pretty well1 thank you4 ,,moore4 ,weigh an equal quantity of flour and butter1 rub rather more than half the flour into one-third of the butter2 add as much cold water as will make it into a stiff paste2 work it until the butter be completely mixed with the flour1 make it round1 beat it with the rolling-pin1 dust it1 as also the rolling-pin with flour1 and roll it out towards the opposite side of the slab1 or paste-board1 making it of an equal thickness1 then with the point of a knife1 put little bits of butter all over it1 dust flour over it and under it1 fold in all the sides1 and roll it up1 dust it again with flour1 beat it a little1 and roll out1 always rubbing the rolling-pin with flour1 and throwing some underneath the paste to prevent its sticking to the board4 ,it should be touched as little as possible with the hands4 ,,pyramid ,,paste4 ,you that from pliant paste would fabrics raise1 ,expecting thence to gain immortal praise1 ,your knuckles try1 and let your sinews know ,their power to knead1 and give the form to dough2 ,from thence of course the figure will arise1 ,and elegance adorn the surface of your pies4 ,,king4 ,make a rich puff paste1 roll it out a quarter of an inch thick1 cut it into five or seven pieces with scalloped tin cutters1 which go one within another2 leave the bottom and top piece entire1 and cut a bit out of the centre of the others4 ,place them upon buttered baking tins1 and bake them of a light brown4 ,build them into a pyramid1 laying a different preserved fruit upon each piece of paste1 and on the top a whole apricot with a sprig of myrtle stuck in it4 ,,fruit ,,pies4 ,unless some sweetness at the bottom lie1 ,who cares for all the crinkling of the pie6 ,,king4 ,fruit pies for family use are generally made with common paste4 ,allow three quarters of a pound of butter to a pound and a half of flour4 ,peaches and plums for pies should be cut in half1 and the stones taken out4 ,cherries also should be stoned1 and red cherries only should be used for pies4 ,apples should be cut into very thin slices1 and are much improved by a little lemon-peel4 ,apples stewed previous to baking1 should not be done till they break1 but only till they are tender4 ,they should then be drained in a cullender1 and chopped fine with a knife or edge of a spoon4 ,in making pies of juicy fruit1 it is a good way to set a small teacup on the bottom crust1 and lay the fruit round it4 ,the juice will collect under the cup1 and not run out at the edges or top of the pie4 ,the fruit should be mixed with a sufficient quantity of sugar1 and piled up in the middle1 so as to make the pie highest in the centre4 ,the upper crust should be pricked with a fork4 ,the edges should be nicely crimped with a knife4 ,if stewed fruit is put in warm1 it will make the paste heavy4 ,if your pies are made in the form of shells1 the fruit should always be stewed first1 or it will not be sufficiently done1 as the shells 7which should be made of puff paste7 must not bake so long as covered pies4 ,fruit pies with lids should have loaf sugar grated over them4 ,,mince ,,pies4 ,when ,terence spoke1 oraculous and sly1 ,he'd neither grant the question nor deny1 ,pleading for tarts1 his thoughts were on mince pie4 ,my poor endeavors view with gracious eye1 ,to make these lines above a ,christmas pie4 ,two pounds of boiled beef's heart or fresh tongue1 or lean fresh beef chopped1 when cold2 two pounds of beef suet chopped fine1 four pounds of pippin apples chopped1 two pounds of raisins stoned and chopped1 two pounds of currants picked1 washed1 and dried1 two pounds of powdered sugar1 one quart of white wine1 one quart of brandy1 one wine-glass of rose-water1 two grated nutmegs1 half an ounce of cinnamon1 powdered1 a quarter of an ounce of mace1 powdered1 a teaspoonful of salt1 two large oranges1 and half a pound of citron cut in slips4 ,pack it closely into stone jars1 and tie them over with paper4 ,when it is to be used1 add a little more wine4 ,,plum ,,pudding4 ,all you who to feasting and mirth are inclined1 ,come1 here is good news for to pleasure your mind4 ,old ,christmas is come1 for to keep open house3 ,he scorns to be guilty of starving a mouse4 ,then come1 boys1 and welcome1 for diet the chief1-- ,plum pudding1 goose1 capon1 minced pies1 and roast beef4 ,the cooks shall be busied1 by day and by night1 ,in roasting and boiling1 for taste and delight4 ,provision is making for beer1 ale1 and wine1 ,for all that are willing or ready to dine4 ,meantime goes the caterer to fetch in the chief1-- ,plum pudding1 goose1 capon1 minced pies1 and roast beef4 ,,ancient ,,christmas ,,carol4 ,one quarter of a pound of beef suet2 take out the strings and skin2 chop it to appear like butter2 stone one pound of raisins1 one pound of currants1 well washed1 dried1 and floured1 one pound loaf sugar1 rolled and sifted1 one pound of flour1 eight eggs well beaten2 beat all well together for some time1 then add by degrees two glasses of brandy1 one wine1 one rose-water1 citron1 nutmeg1 and cinnamon2 beat it all extremely well together1 tie it in a floured cloth very tight1 let it boil four hours constantly2 let your sauce be a quarter pound of butter1 beat to a cream1 a quarter pound loaf sugar pounded and sifted2 beat in the butter with a little wine and sugar and nutmeg4 ,,cocoanut ,,pudding4 ,whatever was the best pie going1 ,in that ,ned--trust him--had his finger4 ,,moore4 ,take the thin brown skin off of a quarter pound of cocoa1 wash it in cold water1 and wipe it dry2 grate it fine1 stir three and half ounces of butter and a quarter pound of powdered sugar1 to a cream2 add half teaspoonful of rose-water1 half glass of wine and of brandy mixed1 to them4 ,beat the white of six eggs till they stand alone1 and then stir them into the butter and sugar2 afterwards sprinkle in the grated nut1 and stir hard all the time4 ,put puff paste into the bottom of the dish1 pour in the mixture1 and bake it in a moderate oven1 half an hour4 ,grate loaf sugar over it when cold4 ,,apple ,,pudding4 ,where ,london's column1 pointing to the skies1 ,like a tall bully1 lifts the head and lies1 ,there dwelt a citizen of sober fame1 ,a plain1 good man1 and ,balaam was his name2 ,religious1 punctual1 frugal1 and so forth1 ,his word would pass for more than he was worth2 ,one solid dish his week-day meal affords1 ,and apple pudding solemnized the ,lord's4 ,,pope4 ,make a batter of two eggs1 a pint of milk and three or four spoonfuls of flour2 pour it into a deep dish1 and having pared six or eight apples1 place them whole in the batter1 and bake them4 ,,hasty ,,pudding4 ,but man1 more fickle1 the bold license claims1 ,in different realms1 to give thee different names4 ,thee1 the soft nations round the warm ,levant ,polanta call2 the ,french1 of course1 ,polante4 ,e'en in thy native regions1 how ,i blush ,to hear the ,pennsylvanians call thee mush6 ,all spurious appellations1 void of truth2 ,i've better known thee from my earliest youth3 ,thy name is ,hasty ,pudding6 ,thus our sires ,were wont to greet thee from the fuming fires2 ,and while they argued in thy just defence1 ,with logic clear1 they thus explained the sense3 ,in haste the boiling caldron1 o'er the blaze1 ,receives and cooks the ready-powdered maize2 ,in haste 'tis served1 and then in equal haste1 ,with cooling milk1 we make the sweet repast4 ,no carving to be done1 no knife to grate ,the tender ear1 and wound the stony plate2 ,but the smooth spoon1 just fitted to the lip1 ,and taught with art the yielding mass to dip1 ,by frequent journeys to the bowl well stored1 ,performs the hasty honors of the board4 ,such is thy name1 significant and clear1-- ,a name1 a sound1 to every ,yankee dear2 ,but most to me1 whose heart and palate chaste ,preserve my pure1 hereditary taste4 ,,barlow4 ,,yorkshire ,,pudding4 ,the strong table groans ,beneath the smoking sirloin1 stretch'd immense ,from side to side2 in which with desperate knife ,they deep incisions make1 and talk the while ,of ,england's glory1 ne'er to be defaced ,while hence they borrow vigor2 or amain ,into the pudding plunged at intervals1 ,if stomach keen can intervals allow1 ,relating all the glories of the chase4 ,,thomson4 ,this pudding is especially an excellent accompaniment to a sirloin of beef4 ,six tablespoonfuls of flour1 three eggs1 a teaspoonful of salt1 and a pint of milk1 make a middling stiff batter2 beat it up well2 take care it is not lumpy4 ,put a dish under the meat2 let the drippings drop into it1 till it is quite hot and well greased2 then pour in the batter4 ,when the upper surface is browned and set1 turn it1 that both sides may be brown alike4 ,a pudding an inch thick will take two hours4 ,serve it under the roast beef1 that the juice of the beef may enter it4 ,it is very fine4 ,,suet ,,pudding4 ,sir ,balaam now1 he lives like other folks2 ,he takes his chirping1 and cracks his jokes4 ,live like yourself1 was soon my lady's word2 ,and lo6 suet pudding was seen upon the board4 ,,pope4 ,suet1 a quarter of a pound2 flour1 three tablespoonfuls2 eggs two1 and a little grated ginger2 milk1 half a pint4 ,mince the suet as fine as possible2 roll it with the rolling-pin1 so as to mix it well with the flour2 beat up the eggs1 mix them with the milk1 and then mix them all together2 wet your cloth well in boiling water1 and boil it an hour and a quarter4 ,mrs4 ,glasse has it3 ,when you have made your water boil1 then put your pudding into your pot4 ,,oatmeal ,,pudding4 ,of oats decorticated take two pounds1 ,and of new milk enough the same to drown2 ,of raisins of the sun1 stoned1 ounces eight2 ,of currants1 cleanly picked1 an equal weight2 ,of suet1 finely sliced1 an ounce at least2 ,and six eggs1 newly taken from the nest3 ,season this mixture well with salt and spice2 ',twill make a pudding far exceeding rice2 ,and you may safely feed on it like farmers1 ,for the recipe is learned ,dr4 ,harmer's4 ,,eve',s ,,pudding4 ,if you want a good pudding1 mind what you are taught3 ,take eggs1 six in number1 when bought for a groat2 ,the fruit with which ,eve her husband did cozen1 ,well pared and well chopped1 take at least half a dozen2 ,six ounces of bread--let the cook eat the crust-- ,and crumble the soft as fine as the dust2 ,six ounces of currants from the stalks you must sort1 ,lest they husk out your teeth1 and spoil all the sport2 ,six ounces of sugar won't make it too sweet1 ,and some salt and some nutmeg will make it complete4 ,three hours let it boil1 without any flutter1 ,and ,adam won't like it without sugar and butter4 ,,anonymous4 ,,charlotte ,,des ,,pommes4 ,charlotte1 from rennet apples first did frame ,a pie1 which still retains her name4 ,though common grown1 yet with white sugar stewed1 ,and butter'd right1 its goodness is allowed4 ,,king4 ,pare1 core1 and mince fifteen ,french rennet apples2 put them into a frying-pan with some powdered loaf sugar1 a little pounded cinnamon1 grated lemon-peel1 and two ounces and a half of fresh butter2 fry them a quarter of an hour over a quick fire1 stirring them constantly4 ,butter the shape the size the ,charlotte is intended to be2 cut strips of bread long enough to reach from the bottom to the rim of the shape1 so that the whole be lined with bread2 dip each bit into melted butter1 and put a layer of fried apples1 and one of apricot jam or marmalade1 and then one of bread dipped into butter2 begin and finish with it4 ,bake it in an oven for an hour4 ,turn it out to serve4 ,,batter ,,pudding4 ,a frugal man1 upon the whole1 ,yet loved his friend1 and had a soul2 ,knew what was handsome1 and would do't ,on just occasion1 coute qui coute4 ,he brought him bacon 7nothing lean72 ,pudding1 that might have pleased a dean2 ,cheese1 such as men of ,suffolk make1 ,but wished it ,stilton for his sake4 ,,pope4 ,take six ounces of flour1 a little salt1 and three eggs2 beat it well with a little milk1 added by degrees1 till the batter becomes smooth2 make it the thickness of cream2 put it into a buttered and floured bag2 tie it tightly2 boil one and a half hour1 or two hours4 ,serve with wine sauce4 ,,apple ,,dumplings4 ,by the rivulet1 on the rushes1 ,beneath a canopy of bushes1 ,colin ,blount and ,yorkshire ,tray ,taste the dumplings and the whey4 ,,smart4 ,pare and scoop out the core of six large baking apples2 put part of a clove and a little grated lemon-peel inside of each1 and enclose them in pieces of puff paste2 boil them in nets for the purpose1 or bits of linen1 for an hour4 ,before serving1 cut off a small bit from the top of each1 and put a teaspoonful of sugar and a bit of fresh butter2 replace the bit of paste1 and strew over them pounded loaf sugar4 ,,sweetmeat ,,fritters4 ,if chronicles may be believed1 ,so loved the pamper'd gallant lived1 ,that with the nuns he always dined ,on rarities of every kind2 ,then hoards1 occasionally varied1 ,of biscuits1 sweetmeats1 nuts1 and fruits4 ,cut small any sort of candied fruit1 and heat it with a bit of fresh butter1 some good milk1 and a little grated lemon-peel2 when quite hot1 stir in enough of flour to make it into a stiff paste2 take it off the fire1 and work in eight or ten eggs1 two at a time4 ,when cold1 form the fritters1 fry1 and serve them with pounded loaf sugar strewed over them4 ,,fritters4 ,methinks ,i scent some rich repast3 ,the savor strengthens with the blast4 ,,gay4 ,take a dozen apricots1 or any other fruit preserved in brandy2 drain them in half2 then wrap them in wafers1 cut round1 and previously moistened4 ,make the batter by putting a glass and a half of water1 a grain of salt1 and two ounces of fresh butter1 into a saucepan4 ,when it boils1 stir in sufficient quantity of flour to make it rather a firm batter2 keep it stirring three minutes2 then pour it into another vessel3 dip the fruit in this batter1 and fry them2 sprinkle them with sugar1 then serve4 ,,creams4 ,,ice ,,cream4 ,after dreaming some hours of the land of ,cocaigne1 ,that ,elysium of all that is friand and nice1 ,where for hail they have bonbons1 and claret for rain1 ,and the skaters in winter show off on cream ice4 ,,moore4 ,here ice1 like crystal firm1 and never lost1 ,tempers hot ,july with ,december's frost4 ,,waller4 ,put a quart of rich cream into a broad pan2 then stir in half a pound of powdered loaf sugar by degrees1 and when all is well mixed1 strain it through a sieve4 ,put it into a tin that has a close cover1 and set it in a tub4 ,fill the tub with ice broken into small pieces1 and strew among the ice a large quantity of salt1 taking care that none of the salt gets into the cream4 ,scrape the cream down with a spoon as it freezes round the edges of the tin4 ,while the cream is freezing1 stir in gradually the juice of two large lemons or the juice of a pint of mashed strawberries or raspberries4 ,when it is all frozen1 dip the tin in lukewarm water2 take out the cream1 and fill your glasses1 but not till a few minutes before you want to use it1 as it will melt very soon4 ,if you wish to have it in moulds1 put the cream into them as soon as it is frozen in the tin4 ,set the moulds in a tub of ice and salt4 ,just before you want to use the cream1 take the moulds out of the tub1 wipe or wash the salt carefully from the outside1 dip the moulds into lukewarm water1 and turn out the cream4 ,you may flavor a quart of ice cream with two ounces of sweet almonds1 and one ounce of bitter almonds1 blanched1 and beaten in a mortar with a little rose-water to a smooth paste4 ,stir in the almond gradually1 while the cream is freezing4 ,,whipped ,,cream4 ,pudding our parson eats1 the squire loves hare1 ,but whipped cream is my ,buxoma's fare1 ,while she loves whipped cream1 capon ne'er shall be1 ,nor hare1 nor beef1 nor pudding1 food for me4 ,,gay4 ,sweeten with pounded loaf sugar a quart of cream1 and to it a lump of sugar which has been rubbed upon the peel of two fine lemons or little oranges2 or flavor it with orange flower water1 a little essence of roses1 the juice of strawberries1 or any other fruit4 ,whisk the cream well in a large pan1 and as the froth rises1 take it off1 and lay it on a sieve placed over another pan1 and return the cream which drains from the froth till all is whisked2 then heap it upon a dish1 or put it into glasses4 ,,boiled ,,custards4 ,and boiled custard1 take its merit in brief1 ,makes a noble dessert1 where the dinner's roast beef4 ,boil a pint of milk with lemon-peel and cinnamon2 mix a pint of cream1 and the yolks of five eggs well beaten2 when the milk tastes of the seasoning1 sweeten enough for the whole2 pour it into the cream1 stirring it well2 then give the custard a simmer till of a proper thickness4 ,do not let it boil2 stir the whole time one way2 then season with a large spoonful of peach-water1 and two teaspoonfuls of brandy or a little ratafia4 ,if you wish your custards extremely rich1 put no milk1 but a quart of cream4 ,,orange ,,custards4 ,with orange custards and the juicy pine1 ,on choicest melons and sweet grapes they dine4 ,,jonson4 ,sweeten the strained juice of ten oranges with pounded loaf sugar1 stir it over the fire till hot1 take off the scum1 and when nearly cold1 add to it the beaten yolks of twelve eggs and a pint of cream2 put it into a saucepan1 and stir it over a slow fire till it thickens4 ,serve it in cups4 ,,custards ,,or ,,creams4 ,but nicer cates1 her dainty's boasted fare1 ,the jellied cream or custards1 daintiest food1 ,or cheesecake1 or the cooling syllabub1 ,for ,thyrses she prepares4 ,,dodsley4 ,whisk for one hour the whites of two eggs1 together with two tablespoonfuls of raspberry or red currant syrup or jelly2 lay it in any form of a custard or cream1 piled up to imitate rock4 ,it may be served in a cream round it4 ,,almond ,,creams4 ,and from sweet kernels pressed1 ,she tempers dulcet creams4 ,,milton4 ,blanch and pound to a paste1 with rose-water1 six ounces of almonds2 mix them with a pint and a half of cream which has been boiled with the peel of a small lemon2 add two well-beaten eggs1 and stir the whole over the fire till it be thick1 taking care not to allow it to boil2 sweeten it1 and when nearly cold1 stir in a tablespoonful of orange-flower or rose-water4 ,,miscellaneous4 ,,yeast4 ,not with the leaven1 as of old1 ,of sin and malice fed1 ,but with unfeigned sincerity4 ,one dozen of potatoes1 two cupfuls of hops2 put them together in a bag1 and place them in a pot with two quarts of water2 let it boil till the potatoes are done2 a cupful of salt1 a ladle of flour2 then pour the boiling water over it1 then let it stand till lukewarm2 add a cupful of old yeast1 cover it up1 and put near the fire till it foments4 ,,bread4 ,his diet was of wheaten bread4 ,,cowper4 ,mixt with the rustic throng1 see ruddy maids1 ,some taught with dextrous hand to twirl the wheel1 ,some expert ,to raise from leavened wheat the kneaded loaf4 ,,dodsley4 ,her bread is deemed such dainty fare1 ,that ev'ry prudent traveller ,his wallet loads with many a crust4 ,,cowper4 ,like the loaf in the ,tub's pleasant tale1 ,that was fish1 flesh1 and custard1 good claret and ale1 ,it comprised every flavor1 was all and was each1 ,was grape and was pineapple1 nectarine and peach4 ,,lovilond4 ,mix with six pounds of sifted flour one ounce of salt1 nearly half a pint of fresh sweet yeast as it comes from the brewery1 and a sufficient quantity of warmed milk to make the whole into a stiff dough1 work and knead it well on a board1 on which a little flour has been strewed1 for fifteen or twenty minutes1 then put it into a deep pan1 cover it with a warmed towel1 set it before the fire1 and let it rise for an hour and a half or perhaps two hours2 cut off a piece of this sponge or dough2 knead it well for eight or ten minutes1 together with flour sufficient to keep it from adhering to the board1 put it into small tins1 filling them three quarters full2 dent the rolls all around with a knife1 and let them stand a few minutes before putting them in the oven4 ,the remainder of the dough must then be worked up for loaves1 and baked either in or out of shape4 ,,rye ,,and ,,indian ,,bread4 ,of wine she never tasted through the year1 ,but white and black was all her homely cheer1 ,brown bread and milk 7but first she skimmed her bowls71 ,and rasher of singed bacon on the coals4 ,,chaucer4 ,sift two quarts of rye1 and two quarts of ,indian meal1 and mix them well together4 ,boil three pints of milk2 pour it boiling upon the meal2 add two teaspoonfuls of salt1 and stir the whole very hard4 ,let it stand till it becomes of only a lukewarm heat1 and then stir in half a pint of good1 fresh yeast2 if from the brewery and quite fresh1 a smaller quantity will suffice4 ,knead the mixture into a stiff dough1 and set it to rise in a pan4 ,cover it with a thick cloth that has been previously warmed1 and set it near the fire4 ,when it is quite light1 and has cracked all over the top1 make it into two loaves2 put them into a moderate oven1 and bake them two hours and a half4 ,,butter4 ,vessels large ,and broad1 by the sweet hand of neatness clean'd1 ,meanwhile1 in decent order ranged appear1 ,the milky treasure1 strain'd thro' filtering lawn1 ,intended to receive4 ,at early day1 ,sweet slumber shaken from her opening lids1 ,my lovely ,patty to her dairy hies2 ,there1 from the surface of expanded bowls ,she skims the floating cream1 and to her churn ,commits the rich consistence2 nor disdains1 ,though soft her hand1 though delicate her frame1 ,to urge the rural toil1 fond to obtain ,the country housewife's humble name and praise4 ,continued agitation separates soon ,the unctuous particles2 with gentler strokes ,and artful1 soon they coalesce2 at length ,cool water pouring from the limpid spring ,into a smooth glazed vessel1 deep and wide1 ,she gathers the loose fragments to a heap1 ,which in the cleansing wave1 well wrought and press'd1 ,to one consistent golden mass1 receives ,the sprinkled seasoning1 and of pats or pounds ,the fair impression1 the neat shape assumes4 ,,dodsley4 ,,cottage ,,cheese4 ,warm from the cow she pours ,the milky flood4 ,an acid juice infused1 ,from the dried stomach drawn of suckling calf1 ,coagulates the whole4 ,immediate now ,her spreading hands bear down the gathering curd1 ,which hard and harder grows1 till1 clear and thin1 ,the green whey rises separate4 ,,dodsley4 ,warm three half pints of cream with one half pint of milk1 and put a little rennet to it2 keep it covered in a warm place till it is curdled2 have a proper mould with holes1 either of china or any other2 put the curds into it to drain1 about one hour or less4 ,serve it with a good plain cream1 and pounded sugar over it4 ,,cakes4 ,,buckwheat ,,cakes4 ,do1 dear ,james1 mix up the cakes3 ,just one quart of meal it takes2 ,pour the water on the pot1 ,be careful it is not too hot2 ,sift the meal well through your hand1 ,thicken well--don't let it stand2 ,stir it quick1--clash1 clatter1 clatter6 ,o what light1 delicious batter6 ,now listen to the next command3 ,on the dresser let it stand ,just three quarters of an hour1 ,to feel the gently rising power ,of powders1 melted into yeast1 ,to lighten well this precious feast4 ,see1 now it rises to the brim6 ,quick1 take the ladle1 dip it in2 ,so let it rest1 until the fire ,the griddle heats as you desire4 ,be careful that the coals are glowing1 ,no smoke around its white curls throwing2 ,apply the suet1 softly1 lightly2 ,the griddle's black face shines more brightly4 ,now pour the batter on2 delicious6 ,don't1 dear ,james1 think me officious1 ,but lift the tender edges lightly2 ,now turn it over quickly1 sprightly4 ',tis done6 ,now on the white plate lay it3 ,smoking hot1 with butter spread1 ',tis quite enough to turn our head6 ,,johnny ,,cakes4 ,some talk of hoecake1 fair ,virginia's pride6 ,rich ,johnny cake this mouth has often tried2 ,both please me well1 their virtues much the same2 ,alike their fabric1 as allied their fame4 ,,barlow4 ,a quart of sifted ,indian meal1 and a handful of wheat flour sifted2 mix them2 three eggs1 well beaten2 two tablespoonfuls of fresh brewer's yeast1 or flour of home made yeast1 a teaspoonful of salt1 and a quart of milk4 ,,muffins4 ,friend1 ,i am a shrewd observer1 and will guess ,what cakes you doat on for your favorite mess4 ,,armstrong4 ,take a pint of warm milk1 and a quarter pint of thick small-beer yeast2 strain them into a pan1 and add sufficient flour to make it like a batter2 cover it over1 and let it stand in a warm place until it has risen2 then add a quarter of a pint of warm milk1 and an ounce of butter rubbed in some flour quite fine2 mix them well together2 add sufficient flour to make it into a dough2 cover it over4 ,let it stand half an hour2 work it up again2 break it into small pieces1 roll them up quite round1 and cover them over for a quarter of an hour1 then bake them4 ,,pancakes4 ,with all her haughty looks1 the time ,i've seen ,when the proud damsel has more humble been2 ,when with nice airs she hoist the pancake round1 ,and dropt it1 hapless fair6 upon the ground4 ,,shenstone4 ,to three tablespoonfuls of flour add six well-beaten eggs1 three tablespoonfuls of white wine1 four ounces of melted butter nearly cold1 the same quantity of pounded loaf sugar1 half a grated nutmeg1 and a pint of cream4 ,mix it well1 beating the batter for some time1 and pour it thin over the pan4 ,,plum-,,cake4 ,first in place1 ,plum-cake is seen o'er smaller pastry ware1 ,and ice on that4 ,,swift4 ,pick two pounds of currants very clean1 and wash them1 draining them through a cullender4 ,wipe them in a towel1 spread them out in a large dish1 and set them near the fire or in the hot sun to dry1 placing the dish in a slanting position4 ,having stoned two pounds of best raisins1 cut them in half1 and when all are done1 sprinkle them well with sifted flour1 to prevent their sinking to the bottom of the cake4 ,when the currants are dry1 sprinkle them also with flour4 ,pound the spice1 two tablespoonfuls of cinnamon1 two nutmegs1 powdered2 sift and mix the cinnamon and nutmeg together4 ,mix also a large glass of wine and brandy1 half a glass of rose-water in a tumbler or cup4 ,cut a pound of citron in slips2 sift a pound of flour in a broad dish1 sift a pound of powdered white sugar into a deep earthen pan1 and cut a pound of butter into it4 ,warm it near the fire1 if the weather is too cold for it to mix easily4 ,stir the butter and sugar to a cream2 beat twelve eggs as light as possible2 stir them into the butter and sugar alternately with the flour2 stir very hard2 add gradually the spice and liquor4 ,stir the raisins and currants alternately in the mixture1 taking care that they are well floured4 ,stir the whole as hard as possible1 for ten minutes after the ingredients are in4 ,cover the bottom and sides of a large tin or earthen pan with sheets of white paper well buttered1 and put into it some of the mixture4 ,then spread some citron on it1 which must not be cut too small2 next put a layer of the mixture1 and then a layer of citron1 and so on till all is in1 having a layer of mixture at the top4 ,this cake will require four or five hours baking1 in proportion to its thickness4 ,ice it next day4 ,,lafayette ,,gingerbread4 ,must see ,rheims1 much famed1 'tis said1 ,for making kings and gingerbread4 ,,moore4 ,five eggs1 half pound of brown sugar1 half pound fresh butter1 a pint of sugarhouse molasses1 a pound and a half of flour1 four tablespoonfuls of ginger1 two large sticks of cinnamon1 three dozen grains of allspice1 three dozen of cloves1 juice and grated peel of two lemons4 ,stir the butter and sugar to a cream2 beat the eggs very well2 pour the molasses at once into the butter and sugar4 ,add the ginger and other spice1 and stir all well together4 ,put in the eggs and flour alternately1 stirring all the time4 ,stir the whole very hard1 and put in the lemon at the last4 ,when the whole is mixed1 stir it till very light4 ,butter an earthen pan1 or a thick tin or iron one1 and put the gingerbread in it4 ,bake it in a moderate oven an hour or more1 according to its thickness1 or you may bake it in small cakes or little tins4 ,,shrewsbury ,,cakes4 ,and here each season do those cakes abide1 ,whose honored names the inventive city own1 ,rendering through ,britain's isle ,salopia's praises known4 ,,shenstone4 ,sift one pound of sugar1 some pounded cinnamon and a nutmeg grated1 into three pounds of flour1 the finest sort2 add a little rose-water to three eggs well beaten2 mix these with the flour1 c42 then pour into it as much butter melted as will make it a good thickness to roll out4 ,stir it well1 and roll thin2 cut it into such shapes as you like4 ,bake on tins4 ,,honey-,,cake4 ,in vain the circled loaves attempt to lie ,concealed in flaskets from my curious eye2 ,in vain the cheeses1 offspring of the pail1 ,or honeyed cakes1 which gods themselves regale4 ,,parnell4 ,one pound and a half of dried sifted flour1 three quarters of a pound of honey1 half a pound of finely powdered loaf sugar1 a quarter of a pound of citron1 and half an ounce of orange-peel cut small1 of powdered ginger and cinnamon1 three quarters of an ounce4 ,melt the sugar with the honey1 and mix in the other ingredients2 roll out the paste1 and cut it into small cakes of any form4 ,,naples ,,biscuits4 ,though ,i've consulted ,holinshed and ,stow1 ,i find it very difficult to know ,who1 to refresh the attendants to a grave1 ,burnt claret first or ,naples biscuit gave4 ,,king4 ,put three quarters of a pound of fine flour to a pound of powdered sugar2 sift both together three times2 then add six eggs beaten well1 and a spoonful of rose-water2 when the oven is nearly hot1 bake them4 ,,gingerbread4 ,whence oft with sugared cates she doth 'em greet1 ,and gingerbread1 if rare1 now certes doubly sweet4 ,,shenstone4 ,to three quarters of a pound of treacle1 beat one egg strained2 mix four ounces of brown sugar1 half an ounce of ginger sifted1 of cloves1 mace1 allspice1 and nutmeg1 a quarter of an ounce2 beat all as fine as possible2 melt one pound of butter1 and mix with the above3 add as much flour as will knead it into a pretty stiff paste2 roll it out1 and cut it in cakes4 ,,sponge ,,cake4 ,on cake luxuriously ,i dine1 ,and drink the fragrance of the vine1 ,studious of elegance and ease1 ,myself alone ,i seek to please4 ,,gay4 ,take the juice and grated rind of a lemon1 twelve eggs1 twelve ounces of finely pounded loaf sugar1 the same of dried and sifted flour2 then1 beat the yolks of ten eggs2 add the sugar by degrees1 and beat it till it will stand when dropped from the spoon2 put in at separate times the two other eggs1 yolks1 and whites2 whisk the ten whites for eight minutes1 and mix in the lemon-juice1 and when quite stiff1 take as much as the whisk will lift1 and put it upon the yolks and sugar1 which must be beaten all the time2 mix in lightly all the flour and grated peel1 and pour it gradually over the whites2 stir it together1 and bake it in a large buttered tin or small ones2 do not more than half fill them4 ,,sugar ,,biscuits4 ,this happy hour elapsed and gone1 ,the time of drinking tea comes on4 ,the kettle filled1 the water boiled1 ,the cream provided1 the biscuits piled4 ,and lamp prepared2 ,i straight engage ,the ,lilliputian equipage ,of dishes1 sauces1 spoons1 and tongs1 ,and all the et ceteras which thereto belongs4 ,,dodsley4 ,the weight of eight eggs in finely pounded loaf sugar1 and of four in dried flour2 beat separately the whites and yolks2 with the yolks beat the sugar for half an hour2 then add the whites and the flour1 and a little grated nutmeg1 lemon-peel1 or pounded cinnamon4 ,bake them as ,french biscuits4 ,,derby ,,cake4 ,some bring a capon1 some ,derby cake1 ,some nuts1 some apples1 some that think they make ,the better cheesecakes1 bring them4 ,rub in with the hand one pound of butter into two pounds of sifted flour2 put one pound of currants1 one pound of good moist sugar1 and one egg2 mix all together with half pint of milk2 roll it out thin1 and cut it into round cakes with a cutter2 lay them on a clean baking plate1 and put them into a middling heated oven for about ten minutes4 ,,cracknels4 ,however1 you shall home with me tonight1 ,forget your cares1 and revel in delight2 ,i have in store a pint or two of wine1 ,some cracknels1 and the remnant of a chine4 ,,swift4 ,blanch half a pound of sweet almonds1 and pound them to a fine paste1 adding to them by degrees six eggs1 when thoroughly pounded2 pour on them a pound of powdered sugar1 the same of butter1 and the rinds of two lemons grated2 beat up these ingredients in the mortar2 put a pound of flour on a slab1 and having poured the almond paste upon it1 knead them together till they are well incorporated2 roll it out1 and cut the cracknels into such forms as you think proper2 rub them with yolk of egg1 and strew over them powdered sugar or cinnamon2 then lay them on a buttered tin1 and bake them in a moderate oven1 taking great care they do not burn4 ,,cheesecakes4 ,treat here1 ye shepherds blithe6 your damsels sweet1 ,for pies and cheesecakes are for damsels meet4 ,,gay4 ,put two quarts of new milk into a stewpan2 set it near the fire1 and stir in two tablespoonfuls of rennet2 let it stand till it is set 7this will take about an hour72 break it well with your hand1 and let it remain half an hour longer2 then pour off the whey1 and put the curd into a cullender to drain2 when quite dry1 put it in a mortar1 and pound it quite smooth2 then add four ounces of powdered sugar1 and three ounces of fresh butter2 oil it first by putting it in a little potting pot1 and setting it near the fire2 stir it all well together2 beat the yolks of four eggs in a basin with a little nutmeg grated1 lemon-peel1 and a glass of brandy2 add this to the curd1 with two ounces of currants washed and picked2 stir it all well together2 have your tins ready lined with puff paste1 about a quarter of an inch thick2 notch them all round the edge1 and fill each with the curd4 ,bake them twenty minutes4 ,,bride ,,cake4 ,the bridal came2 great the feast1 ,and good the bride cake and the priest4 ,,smart4 ,take four pounds of fresh butter1 two pounds of loaf sugar1 pounded and sifted fine1 a quarter of an ounce of mace and the same quantity of nutmegs2 to every pound of flour put eight eggs2 wash and pick four pounds of currants1 and dry them before the fire2 blanch a pound of sweet almonds1 and cut them lengthways very thin1 a pound of citron1 a pound of candied orange1 a pound of candied lemon1 and half pint of brandy2 first work the butter to a cream2 then beat in your sugar a quarter of an hour2 beat the white of your eggs to a very strong froth2 mix them with your sugar and butter2 beat the yolks half an hour at least1 and mix them with your cake2 then put in your flour1 mace1 and nutmeg2 keep beating it till your oven is ready2 put in your brandy2 beat the currants and almonds lightly in2 tie three sheets of paper round the bottoms of your hoops1 to keep it from running out2 rub it well with butter2 put in your cake and the sweetmeats in three layers1 with cake between every layer2 after it is risen and colored1 cover it with paper4 ,it takes three hours baking4 ,,kisses4 ,i never give a kiss1 says ,prue1 ,to naughty man1 for ,i abhor it4 ,she will not give a kiss1 'tis true1 ,she'll take one1 though1 and thank you for it4 ,,from ,,the ,,french4 ,one pound of the best loaf sugar1 powdered and sifted1 the whites of four eggs1 twelve drops of essence of lemon1 a teacup of currant jelly4 ,beat the whites of four eggs till they stand alone4 ,then beat in gradually the sugar1 a teaspoonful at a time4 ,add the essence of lemon1 and beat the whole very hard4 ,lay a wet sheet of paper on the bottom of a square tin pan4 ,drop on it at equal distances a small teaspoonful of currant jelly4 ,with a large spoon1 pile some of the beaten white of eggs and sugar on each lump of jelly1 so as to cover it entirely4 ,drop on the mixture as evenly as possible1 so as to make the kisses of a round smooth shape4 ,set them in a cool oven1 and as soon as they are colored1 they are done4 ,then take them out1 and place two bottoms together4 ,lay them lightly on a sieve1 and dry them in a cool oven1 till the two bottoms stick fast together1 so as to form one oval or ball4 ,,sweet ,,macaroons4 ,where cakes luxuriant pile the spacious dish1 ,and purple nectar glads the festive hour1 ,the guest1 without a want1 without a wish1 ,can yield no room to music's soothing power4 ,,johnson4 ,blanch a pound of sweet almonds2 throw them into cold water for a few minutes2 lay them in a napkin to dry1 and leave them for twenty-four hours2 at the end of that time1 pound them1 a handful at a time1 adding occasionally some white of egg1 till the whole is reduced to a fine paste2 then take two pounds of the best lump sugar2 pound and sift it2 then put it to the almonds with the grated rinds of two lemons2 beat these ingredients together in the mortar1 adding1 one at a time1 as many eggs as you find necessary to moisten the paste1 which should be thin1 but not too much so1 as in that case it would run2 your paste being ready1 take out a little in a spoon1 and lay the macaroons on sheets of white paper1 either round or oval1 as you please2 lay them at least an inch apart1 because they spread in baking1 and1 if put nearer1 would touch4 ,the whole of your paste being used1 place the sheets of paper on tins in a moderate oven for three quarters of an hour4 ,this kind of cake requires great care4 ,,syllabub4 ,mountown6 the ,muses' most delicious theme1 ,o1 may thy codlins ever swim in cream6 ,the rasp and strawberries in ,bordeaux drown1 ,to add a redder tincture to their own6 ,thy white wine1 sugar1 milk1 together club1 ,to make that gentle viand--syllabub6 ,,king4 ,not all thy plate1 how formed soe'er it be1 ,can please my palate like a bowl of thee4 ,,barlow4 ,in a large china bowl put a pint of port and a pint of sherry1 or other white wine2 sugar to taste4 ,milk the bowl full2 in twenty minutes cover it pretty high with clouted cream2 grate over it nutmeg2 put pounded cinnamon and nonpareil comfits4 ,it is very good without the nonpareil comfits4 ,,beer ,,or ,,ale4 ,o1 ,peggy1 ,peggy6 when thou goest to brew1 ,consider well what you're about to do2 ,be very wise1 very sedately think ,that what you're now going to make is drink2 ,consider who must drink that drink1 and then ,what 'tis to have the praise of honest men2 ,for surely1 ,peggy1 while that drink does last1 ',tis ,peggy will be toasted or disgraced4 ,then if thy ale in glass thou wouldst confine1 ,to make its sparkling rays in beauty shine1 ,let thy clean bottle be entirely dry1 ,lest a white substance to the surface fly1 ,and floating there disturb the curious eye2 ,but this great maxim must be understood1 ,be sure1 nay very sure1 thy cork be good4 ,then future ages shall of ,peggy tell1 ,that nymph that brewed and bottled ale so well6 ,,king4 ,twelve bushels of malt to the hogshead for beer1 eight for ale2 for either1 pour the whole quantity of water1 hot1 but not boiling1 on at once1 and let it infuse three hours1 close covered2 mash it in the first half hour1 and let it stand the remainder of the time4 ,run it on the hops1 previously infused in water2 for beer1 three quarters of a pound to a bushel2 if for ale1 half a pound4 ,boil them with the wort1 two hours1 from the time it begins to boil4 ,cool a pailful2 then add three quarts of yeast1 which will prepare it for putting to the rest when ready next day2 but1 if possible1 put together the same night4 ,sun1 as usual4 ,cover the bunghole with paper1 when the beer has done working2 and when it is to be stopped1 have ready a pound and a half of hops1 dried before the fire2 put them into the bunghole1 and fasten it up4 ,let it stand twelve months in casks1 and twelve in bottles before it be drank4 ,it will keep1 and be very fine1 eight or ten years4 ,it should be brewed in the beginning of ,march4 ,great care must be taken that bottles are perfectly prepared1 and the corks are of the best sort4 ,the ale will be ready in three or four months1 and if the vent-peg be never removed1 it will have spirit and strength to the last4 ,allow two gallons of water1 at first1 for waste4 ,after the beer or ale is run from the grains1 pour a hogshead and a half for the twelve bushels2 and a hogshead of water1 if eight were brewed4 ,mash1 and let stand2 and then boil1 c4 ,,origin ,,of ,,mint ,,juleps4 ',tis said that the gods1 on ,olympus of old1 7,and who the bright legend profanes with a doubt67 ,one night1 'mid their revels1 by ,bacchus were told1 ,that his last butt of nectar had somehow run out4 ,but determined to send round the goblet once more1 ,they sued to the fairer mortals for aid ,in composing a draught1 which till drinking were o'er1 ,should cast every wine ever drank in the shade4 ,grave ,ceres herself blithely yielded her corn1 ,and the spirit that lives in each amber-hued grain1 ,and which first had its birth from the dews of the morn1 ,was taught to steal out in bright dew-drops again4 ,pomona1 whose choicest of fruits on the board ,were scattered profusely1 in every one's reach1 ,when called on a tribute to cull from the hoard1 ,express'd the mild juice of the delicate peach4 ,the liquids were mingled1 while ,venus looked on1 ,with glances so fraught with sweet magical power1 ,that the honey of ,hybla1 e'en when they were gone1 ,has never been missed in the draught from that hour4 ,flora then from her bosom of fragrancy shook1 ,and with roseate fingers pressed down in the bowl1 ,all dripping and fresh as it came from the brook1 ,the herb whose aroma should flavor the whole4 ,the draught was delicious1 each god did exclaim1 ,though something yet wanting they all did bewail2 ,but juleps the drink of immortals became1 ,when ,jove himself added a handful of hail4 ,,hoffman4 ,,punch4 ,four elements1 joined in ,an emulous strife1 ,fashion the world1 and ,constitute life4 ,from the sharp citron ,the starry juice pour2 ,acid to life is ,the innermost core4 ,now1 let the sugar ,the bitter one meet2 ,still be life's bitter ,tamed down with the sweet6 ,let the bright water ,flow into the bowl2 ,water1 the calm one1 ,embraces the whole4 ,drops from the spirit ,pour quick'ning within1 ,life but its life from ,the spirit can win4 ,haste1 while it gloweth1 ,your vessels to bring2 ,the wave has but virtue ,drunk hot from the spring4 ,,translated ,,from ,,schiller4 ,,index4 ,a la ,braise1 ,beef1 #cg ,artichokes1 #ge ,asparagus1 #hj ,apple ,dumplings1 #ajf ,apple ,pudding1 #ajj ,almond ,creams1 #aaa ,ale1 #acc ,broth1 ,chicken1 #bd ,boiled ,salmon1 #bi ,beef1 ,roast1 #cf ,beef1 ,baked with ,potatoes1 #ch ,beef1 ,ragout1 #ci ,beef1 ,kidneys1 #ci ,broiled ,beefsteaks1 #dj ,beef1 ,salt1 #db ,birds1 ,potted1 #eh ,beans1 ,lima1 #ge ,batter ,pudding1 #aje ,butter1 #aae ,bread1 #aab ,bride ,cake1 #abh ,biscuits1 ,naples1 #abc ,biscuits1 ,sugar1 #abe ,buckwheat ,cakes1 #aag ,beer1 #acc ,calf's ,liver1 ,roasted1 #dd ,calf's ,head1 ,surprised1 #de ,calf's ,head1 ,roasted1 #df ,capon1 #ea ,chicken ,croquettes1 #ea ,carrots1 #ha ,cranberry ,sauce1 #gj ,caper ,sauce1 #gj ,cabbage1 ,pickled1 #he ,cocoanut ,pudding1 #ajj ,charlotte des ,pommes1 #ajd ,custards or ,creams1 #aaa ,custards1 ,boiled1 #aaj ,cottage ,cheese1 #aaf ,cheesecakes1 #abg ,cracknels1 #abf ,derby ,cakes1 #abf ,eggs1 ,to ,poach1 #ia ,eggs1 ,boiled1 #ib ,eggs and ,bread1 #ic ,eggs1 ,fried1 #ic ,eve's ,pudding1 #ajd ,fish ,white1 ,to ,stew1 #be ,fish ,white1 ,another ,way to ,stew1 #bf ,fish ,brown1 ,to ,stew1 #bg ,forcemeat ,balls1 #fj ,fowl a la ,hollandaise1 #di ,fruit ,pies1 #if ,fritters1 #ajg ,fritters1 ,sweetmeat1 #ajf ,gingerbread1 ,lafayette1 #aba ,gingerbread1 #abd ,hams1 ,to ,cure1 #eb ,ham ,pies1 #ec ,hare1 ,roasted1 #ed ,herbs1 #hb ,hasty ,pudding1 #aja ,honey ,cake1 #abc ,ice ,cream1 #aji ,indian and ,rye ,bread1 #aad ,jelly1 ,currant1 #hg ,jelly1 ,cherry1 #hi ,jelly1 ,apple1 #hh ,jelly1 ,calves' feet1 #hi ,johnny ,cakes1 #aah ,ketchup1 ,mushroom1 #fe ,kisses1 #abi ,lobster1 ,boiled1 #cj ,larks1 #eh ,leeks1 #ha ,mutton1 ,leg of1 #eb ,macaroni ,gratin1 #fc ,mint ,sauce1 #fi ,mushrooms1 ,to ,stew1 #fd ,mangoes1 #hd ,mince ,pies1 #ih ,macaroons1 ,sweet1 #acj ,muffins1 #aah ,mint ,juleps1 ,origin of1 #ace ,naples ,biscuit1 #abc ,oatmeal ,pudding1 #ajc ,oysters1 #ca ,oysters1 ,fried1 #ca ,oysters1 ,stewed1 #cb ,oysters1 ,scalloped1 #cc ,oyster ,loaves1 #cc ,oyster ,pattie1 #fb ,ortolans1 ,to ,roast1 #ef ,onion ,sauce1 #gd ,omelet1 #ia ,omelette1 ,souffle1 #id ,orange ,custards1 #aaj ,perch with ,wine1 #bg ,patties for ,fried ,bread1 #fb ,pheasants1 ,to ,roast1 #ef ,potatoes1 #gf ,peas1 #gh ,pineapple ,preserve1 #ij ,puff ,paste1 #ie ,pyramid ,paste1 #if ,plum ,pudding1 #ii ,plum ,cake1 #abj ,pancakes1 #aai ,punch1 #acg ,roasted ,sturgeon1 #bh ,rabbits1 ,fricasseed1 #ed ,rice1 #gi ,rye ,bread1 #aad ,soup1 ,turtle1 #ba ,scotch ,haggis1 #da ,scotch ,collops1 #dd ,salmis of ,wild ,duck1 #dg ,stewed ,duck and ,peas1 #dh ,salad1 ,to ,dress1 #gc ,spinach1 #gi ,sponge ,cake1 #abd ,superlative ,sauce1 #fh ,syllabub1 #acb ,sugar1 ,to ,clarify1 #hf ,suet ,pudding1 #ajc ,shrewsbury ,cakes1 #abb ,tongues1 ,to ,pickle1 for ,boiling1 #dc ,truffles1 #fc ,turkey1 ,boiled1 #ej ,turkey1 ,devilled1 #ej ,turnips1 #gi ,venison1 #ce ,venison1 ,pasty1 #cf ,veal1 ,stewed ,fillet1 #de ,veal1 ,stuffing for1 #fj ,vol au ,vent1 #fa ,vegetables1 #gb ,woodcocks1 #eg ,whipped ,cream1 #aji ,yorkshire ,pudding1 #ajb ,yeast1 #aab ,transcriber's ,note ,the following typographical errors have been fixed3 ,page ,error #dd stew the liver changed to sew the liver ,footnote #ef-99 leur foie4' changed to leur foie4 #gd ,,king changed to ,,king4 #gg uncover the soucepan changed to uncover the saucepan #abf to night changed to tonight ,inconsistently spelled words ,cawthorn _/ ,cawthorne fryingpan _/ frying-pan lemon juice _/ lemon-juice pates _/ pates peppercorns _/ pepper-corns stewpan _/ stew-pan